【限界集落からの挑戦|第二章】秋の恵みフルコース！稲刈り・モンブラン・柿酢で味わう銀鏡

都会から宮崎の山奥の秘境『銀鏡』に移住した二人の物語

都会の喧騒を離れこの地に導かれた二人が
かぐらの里という会社のYoutubeを運営。

有機栽培で育てた可愛い柚子たちを柚子胡椒やシロップなど
様々な製品にして皆様の食卓にお届けしている
かぐらの里のバックアップを受け動画の制作をしています。

昔ながらの人間らしい営みに心惹かれこの地に根を下ろした二人
日本人らしい暮らしを愉しめるこの銀鏡という土地の魅力を
少しでも多くの方に知ってもらい、来訪者や移住者を増やし
限界集落となったこの村にかつての活気を取り戻したい
その思いからこのチャンネルを立ち上げました。

ゆずを使った料理を古民家で作っている様子や
この地域での暮らしの様子などを更新します。

#自給自足 #古民家 #田舎暮らし
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Today is rice harvesting day. Such a large machine… Is this called a combine? It’s my first time seeing one. It can even thresh—amazing. An autumn mountain village. Stepping into the golden fields,
we see barnyard grass sprouting among the rice. This is the “Shitte-mai” field. In Miyazaki, second rice that sprouts from stubble after harvest
is called “Shitte Rice.” This Shitte Rice is a hidden gem—
low in moisture, pleasantly firm, and so delicious it’s prized by sushi chefs. Some farmers even keep it for home use. No fertilizer, no water management.
The rice sprouts on instinct,
absorbs nutrients through its roots,
photosynthesizes in sunlight, and carries life forward. Rice grown purely by nature’s power. “Mild climate,” “long daylight hours,” “ample rainfall.”
Miyazaki offers perfect conditions for farming. Nature and people’s efforts intertwine, and harvesting moves on. The harvested rice goes into a drying machine. Air is blown in, gently drying it for a whole day. In the past, rice was hung to sun-dry by the fields.
The sun and wind condensed the flavor—delicious but unstable in quality. Today, machines are favored for efficiency and stable quality. Both aim to make rice taste better,
though flavor shifts slightly depending on the drying method. Nature’s power or machine’s power? The wisdom chosen in daily life changes with time. Bulk shopping means a 40-minute drive to town,
but daily needs are met at the village’s only “Yama-no-Eki.” Here you’ll find vegetables, meat, fish, groceries, snacks, and alcohol.
A small shop, but indispensable to villagers. It also sells Kagura no Sato’s yuzu products, souvenirs, and wild game.
Local specialties are part of its charm. Yama-no-Eki is both “a place to shop” and “a place to connect.”
Think “checkout counter chats” instead of “wellside gossip.” While waiting to pay, people catch up and share dinner ideas.
You leave not just with goods, but with human connection. This year, chestnuts were abundant. From the simmered chestnuts we made two weeks ago,
we’ll use the broken ones… to make chestnut paste. Just puree them in syrup with a food processor,
strain, and it’s done. This paste is so versatile,
we could call it “magic chestnut paste.” Spread on bread for a luxurious breakfast. Or atop crackers for a rich snack. Mix with pumpkin or sweet potato and cream cheese for a salad. Cook with mushrooms and milk for chestnut potage. Or blend with warm milk or soy milk, set with gelatin, for pudding. Truly a “magic paste” with endless variations. Today, we’ll use it for Mont Blanc. Mix with whipped cream, and it becomes chestnut cream. The cake base is a store-bought custard cake.
Even without an oven, this works. Top with a simmered chestnut, and…
homemade Mont Blanc is ready. A perfect plate for a slow autumn afternoon. We enjoy it with Kagura no Sato’s yuzu tea. Hot water releases a gentle, refreshing yuzu aroma,
filling the room. Moist Mont Blanc and refreshing yuzu.
An autumn moment spreads in mouth and heart. Good morning, Kei. In front of our house… stands a persimmon tree. The fruit… is ripening well. We bought pruning shears yesterday. Let’s try harvesting. Why not? Our new tool, pruning shears—freshly bought. As we prepare, our “supervisor” arrives:
Kuro-mame, kitten of our once-stray cat, Mame. The shears cut more cleanly than expected. But I missed catching one—it fell. Regretting not buying them sooner,
I know they’ll be very useful. Kuro-mame watches like a reliable foreman:
“Are you harvesting properly?” His presence brings a smile. This year, the persimmon tree bore heavily. Last year, little fruit, and crows stole most.
We only ate one. This year, branches hang with fruit.
Laid at our feet, autumn colors spread quickly. This tree was pruned last winter. Since then, it produced many more fruits. This year, it’s loaded. Another wasn’t pruned. So its fruit grows only high up. These are sweet persimmons. Round, yet slightly square.
Once they color, they soften quickly. What variety could this be? Fuyu persimmon?
If you know, please share in the comments. Well… let’s take them home. Breakfast. We’re munching as we go. Already sweet. Firm? Soft? Want to try? These look very ripe. Wow. The texture… This is delicious. Maybe a bit late though. Yeah! Don’t throw it away. Really? We’ll make persimmon vinegar. This year we ate them for breakfast and snacks,
and sent some to family—grateful for the harvest. Thankful for autumn’s bounty. Next, traditional wisdom— making persimmon vinegar. The method is simple. Remove the stems, don’t wash, and place in jars.
Wild yeast on the skin drives fermentation. Crush lightly with a spatula,
cover with gauze, stir daily. For the first week, yeast turns sugar into alcohol, like fruit wine.
Then acetic bacteria convert it into vinegar. After 2 weeks, it smells alcoholic.
After 3 weeks, vinegary. After a month, strain and pasteurize,
or let it age naturally for a milder taste. We plan to let it mature for a year. Use narrow-neck bottles filled to the top,
seal tightly, and let it age. In three weeks, we’ll strain and rebottle—can’t wait. Fruits from our yard support our kitchen. Rural living’s joy breathes in such wisdom. We carry nature’s gifts into the future with wisdom.
Here in Gin-kagami, we feel life’s rhythm shared by people and nature. We hope this video conveys Gin-kagami’s charm. Someday, may you see this scenery yourself
and spend unforgettable moments here. Autumn harvests and timeless wisdom—
our journey toward self-sufficiency.