バトンタッチ SDGsはじめてます2024年8月31日 里山暮らし、個人経営にちょうどいい！東京・あきる野市で日本では珍しい「ヤギのチーズ」づくり！養沢(ようざわ)ヤギ牧場
バトンタッチ SDGsはじめてます2024年8月31日 里山暮らし、個人経営にちょうどいい！東京・あきる野市で日本では珍しい「ヤギのチーズ」づくり！養沢(ようざわ)ヤギ牧場
#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
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TVTranscript
00:00山の中にヤギ!急な斜面もへっちゃら!
00:13実はここ、東京なんです!
00:21この牧場を一人で始めた堀さん、33歳。
00:29地元でヤギのお父からチーズを!
00:35コンテストで受賞するほどの美味しさです!
00:49さらにこのチーズが!
00:59町に元気を与えています!
01:15年々落の丘が減少する中、わずか4年で成功しているわけとは?
01:28届いていますよ!堀さんが作ったヤギのチーズ!
01:33いい香りしてますね!いただきます!
01:43美味しい!ヨーグルトのような爽やかな酸味もあって、思ったよりクセないですよ!
01:53これ美味しいわ!
01:55人類が初めて作ったチーズとも言われるほど古い歴史があるヤギのチーズ。
02:02それを令和の東京で、ヤギにはいろんな魅力があるそうです。
02:10幸せという場と、行き交う場所にお邪魔します!
02:17チーズ工房
02:24都心から電車で1時間ほど、豊かな森や川の町、東京を飽きるの。
02:34堀さんの牧場はこんな山の中に。
02:39一万平米。敷地内にチーズ工房も。
02:47家族5人で暮らしています。
02:55ヤギのお世話は朝7時から。
03:061頭から始めて、4年で32頭になりました。
03:13掃除を済ませて餌やり。
03:17最近は、鉱作法基地で牧草作りも始めているそうです。
03:24If I grow grass in this area and eat it, I think it will be a more independent and strong form of business, so I think it will increase the possibility of sustainability.
03:40Recently, he has also started making wood in his workshop.
03:46In addition, this is also a food.
04:00Not only the grass, but also the leaves of the trees are his favorite.
04:08The branches of the trees cut from the ground are also a blessing of nature for the goat.
04:16Then...
04:21He seems to have noticed something with a cry.
04:32It's just a cry.
04:38He seems to be asking for help.
04:42Oh, no.
04:45Two goats are in the same place.
04:48They got stuck and couldn't move.
04:52Do you know what's going on?
04:54I know what's going on.
04:58This is a common occurrence.
05:01Just by hearing the cry, you can see what you want to do.
05:06Next, he squeezes the soil.
05:16It has its own characteristics.
05:19It is often said that the grains of fat are finer than cows.
05:26Actually, it's goat milk.
05:29It's rich in vitamins and minerals, so it's good for digestion.
05:34Four years ago, he started the farm by himself.
05:39It seems to be thanks to its unique characteristics.
05:45It is suitable for a small farm.
05:49It's easier for humans to work on a flat surface.
05:52But it's good for the goats to walk on a hard surface.
05:58Look at this steep slope.
06:09The land price is cheap.
06:13And it's good for the goats.
06:17It's good for the goats.
06:21It's good for the goats.
06:24And it's good for the goats.
06:30Even in Japan, goat farming was flourishing until milk came in.
06:38The number of goats has decreased because cows are able to get milk.
06:46That preciousness is now popular.
06:51If you don't raise goats yourself, you can't get goat milk.
06:59There are more and more producers of cow cheese in Japan.
07:03I think it's better to start selling it.
07:08Goat cheese has few rivals.
07:13In addition, the initial cost may be cheap.
07:17When he was 30 years old, he was able to start in his hometown.
07:29Next, cheese making.
07:35He produces fresh milk every day.
07:40How does he do it?
07:42First, he heats the milk and sterilizes it.
07:48Then, he puts lactic acid bacteria and enzymes in it and hardens it.
07:55After two weeks of maturing, it's done.
08:04The refreshing taste is evaluated.
08:07Two years ago, he won the contest for domestic cheese.
08:13Now, he is spreading the word of local products in Akiruno.
08:22Ten minutes' walk from Moyori Station, La Louvre, a French restaurant.
08:29It's a famous restaurant built in the Meiji era.
08:33You can enjoy cooking in a historic room.
08:38The owner, Mr. Matsuo, used to be the head chef at the Imperial Hotel.
08:47He fell in love with the goat cheese made by Mr. Kori.
08:53He used the taste of goat cheese to make cheese.
08:58This is Mr. Kori's goat cheese.
09:02He offers seasonal dishes with the taste of goat cheese.
09:08In the summer, he serves fried sweetfish and goat cheese with crepes.
09:16It doesn't smell, but it has a strong scent.
09:20I served it with sweetfish this time, and it goes well with sweetfish.
09:24The local cheese is 100 times better.
09:29It was so delicious.
09:34Mr. Matsuo opened the restaurant at the same time as Mr. Kori's farm.
09:40He was particular about local products.
09:45I was looking for local ingredients.
09:49Mr. Kori's cheese has a gentle taste.
09:54It's easy to eat.
09:56I thought it would be a good opportunity for everyone to know goat cheese.
10:05While looking for ingredients in Tokyo, he happened to meet Mr. Kori.
10:12They are now important friends who aim for local products.
10:18I feel that Mr. Kori is a man who can bring new things to Tokyo.
10:30This is a bakery that opened last year.
10:35It takes 6 minutes by car from the station.
10:39Mr. Kori has been making bread in France for 20 years.
10:45He bakes bread with a rolling pin.
10:50It seems to be delicious and fragrant.
10:57Mr. Kori is 52 years old.
11:00He sells goat cheese and bread as a set.
11:04There is a reason for that.
11:07When my husband was in Paris, he liked goat cheese very much.
11:14He ate goat cheese.
11:16I didn't think there was anyone who made goat cheese nearby.
11:26It was delicious when I ate it.
11:30I remembered France.
11:37I put Mr. Kori's cheese in the store.
11:42I want you to experience the same taste as the real thing.
11:46Here is their recommended way to eat.
11:51Here it is.
11:54Put goat cheese on bread and put olive oil on it.
12:02You can enjoy the refreshing taste of goat and the original taste of wheat.
12:11I want to provide something that can contribute to the local people.
12:17It's a delicious collaboration.
12:25I put the name of the product and the name of the ranch in the name of the area.
12:30I want to spread the name as much as I did.
12:34I want to be helpful to the local people.
12:40People from all over the country are here.
12:44Let's go.
12:50The sons also help.
12:53It seems to be going well now.
12:56It didn't go well at first.
13:00It was hard at first.
13:14It was hard at first.
13:22The reason why Mr. Kori decided to make cheese was a TV program he watched when he was a student.
13:29It was a documentary about a ranch in Okayama Prefecture.
13:33Farmers make and sell cheese by themselves.
13:38It is said that his heart was captured by his figure.
13:44He was born in Akirunoshi.
13:48He saw his father, a woodworker, and admired his father's craftsmanship.
13:55So he got a job at a construction company.
13:59But soon...
14:02At that time, I learned about Mr. Raku, who made cheese on TV.
14:08At that moment, I thought, this is it.
14:12Then he quit his job and started training at a ranch in Hokkaido and Hachioji.
14:21Why did you start making cheese?
14:25The amount of cheese produced is still small, so I thought there was room for growth.
14:31So I decided to make cheese.
14:35Mr. Raku started raising his first child, Mi-chan.
14:44She is 7 years old.
14:48She is still active at Hachioji.
14:53She was the most adorable.
14:56When she was alone, she was one-on-one.
14:59She was like, my parents are here.
15:02The land of Korea is Akirunoshi.
15:08I think my personality fits well with the natural environment.
15:16I think it's a good thing to be able to do all the sales at once.
15:23But he became independent.
15:27The most difficult time was in the fall of the second year.
15:32When I couldn't make cheese at all, it was a little hard.
15:38Suddenly, from the first day of the second year,
15:42the fermentation didn't go well and it didn't sell well.
15:49He didn't know how to deal with it.
15:52He spent two weeks trying on his own.
15:57The cause was the lack of disinfection of the equipment.
16:04When I became independent, I didn't have much work nearby.
16:10I had to overcome it myself.
16:15I think that was the hardest part.
16:20He didn't give up because he wanted to show his family that he was working.
16:26I'm busy, so I don't have much time with my family.
16:32But I feel like I'm working with them.
16:39I think it's a good thing to be able to grow up
16:45in a distance where I can see that attitude.
16:51Now he's helping out.
16:58And now he's giving advice to young people.
17:04I think it's a good thing that I've changed people's lives.
17:10He's on his way to a better life.
17:15I saw him working and I wanted to be like him.
17:20He's going to Hokkaido in September.
17:39He's looking up to Hori-san.
17:43I'm going to Hokkaido in September.
17:46I was surprised, but I think I've become that kind of person.
17:53Ozawa-san, 23 years old, learned about Hori-san on TV.
17:59I thought, if I work, I can make money.
18:02If I don't work, I can't make money.
18:05I thought, isn't there a more independent job?
18:08That's how I experienced society.
18:11Ozawa-san was a welder, but he learned about Hori-san's life.
18:18I saw her independent lifestyle and her sparkling eyes.
18:23I saw her working and I wanted to be like her.
18:29Ozawa-san quit his job and started training in Hokkaido in September.
18:36He's going to start a new farm.
18:42I want to support her in the future.
18:48I was surprised, too.
18:52Hori-san challenged himself to a goat cheese from scratch in his hometown, Satoyama in Akiruno City, Tokyo.
19:00It's a delicacy full of individuality.
19:03Next spring, another cute goat will be born.
19:08I want to go see it.
19:11I don't want to eat it!
19:14Goat cheese from Ozawa can be found mainly in Akiruno City, Tokyo.
19:20You can buy it online, too.