２日目も無事に終わり、栃木県庁農政部振興課の皆様、実地研修ではお疲れ様でした。そして、昨夜の郷土料理クッキングで大好評だった納豆汁を今朝もお楽しみいただけたようでうれしく思います。特に、原木なめこの味噌汁と合わせてのご試食、誠にありがとうございます。ブレックファストは初卸のお蔵でのテーブルセットを用意し、老舗山形市の料亭のものを使用した重厚感ある雰囲気が素晴らしくマッチしていました。
朝食メニューには、おみ漬け納豆、平飼いの厚焼き卵、ポテトサラダ、大根、白菜、おみ漬け漬物3種、菊芋の酢物ともって菊の酢の物、鮎の甘露煮、わらび漬け、筋子、さらにはハワイアンコナコーヒーと芋羊羹をご堪能いただき、全て完食いただき嬉しい限りです。その後は、エコミュージアム夢咲案内人の長岡理事長が空気神社について詳しく説明し、棚田、ワイン城の訪問もご案内いたしました。
栃木県も農泊の推進に向けて共に頑張りましょう！今後もご支援よろしくお願いいたします。
The second day ended without a hitch. Thank you to everyone at the Tochigi Prefectural Government’s Agriculture Promotion Division for your hard work in the field training. And I’m glad that you enjoyed the natto soup that was so popular in last night’s local cuisine cooking again this morning. In particular, thank you very much for trying it with the miso soup made from raw nameko mushrooms . For breakfast, we prepared a table set in the storehouse of Hatsuori, and the heavy atmosphere of the dishes, which were made using ingredients from a long-established restaurant in Yamagata City, matched perfectly.
The breakfast menu included omizuke natto, free-range thick omelet, potato salad, daikon radish, Chinese cabbage, three types of omizuke pickles, chrysanthemum vinegared with Jerusalem artichoke, sweetfish simmered in syrup, bracken pickles, salmon roe, and even Hawaiian Kona coffee and sweet potato yokan, and we were very happy that everyone enjoyed it all. Afterwards, Director Nagaoka, the guide at Eco Museum Yumesaki, gave a detailed explanation about Kuuki Shrine and also guided us to visit Tanada Wine Castle .
Let’s work together to promote farm stays in Tochigi Prefecture! Thank you for your continued support .