北海道で暮らす67歳母の秋の日常とおもてなし料理

北海道で暮らす67歳母の秋の日常とおもてなし料理

Mid-September, Hokkaido, Japan My mom harvests vegetables from the garden, like green beans and chili peppers. She washes the freshly picked vegetables. Before I knew it, my mom had added new shelves for spices and seasonings. My mom starts making dinner. First, steam potatoes in a bamboo steamer for potato salad. Boil the eggs. Cucumber Salt Onion Salt them and let sit for a while. Green beans from the garden Pork Sesame oil Dashi Soak the dried shrimp in water to rehydrate. White balsamic vinegar. Salt Satsuma-age (fried fish cakes) and dried shirataki noodles. Add mirin, sake, soy sauce, and nuoc mam (Vietnamese fish sauce). “Japanese-style simmered green beans with satsuma-age and pork” Done. Winter melon Parboil the winter melon in salted water. She fillets a mackerel her friend caught. (The head and innards were already removed.) Salt Rice bran oil Ground chicken Rehydrated dried shrimp. Add sugar, sake, and soy sauce. Add the shrimp soaking liquid and dashi. Simmer for a while, then add potato starch with water to thicken and finish. Heat olive oil in a pan and sear the flour-dusted mackerel. Balsamic vinegar, pure rice vinegar, sugar, soy sauce, water. Carrot Onion Green pepper Chili pepper “Mackerel nanbanzuke (sweet-and-sour marinade)” Done. Ham Mustard, mayonnaise, yogurt, black pepper. “Potato salad” Done. “Winter melon with thick starchy sauce” Done. Let’s eat with beer! Late September. My mom is going to break down an autumn salmon from Hokkaido, a gift from her friend in Wakkanai city. Sujiko (salmon roe in the sac). One more salmon. She portions the salmon for family and friends, and for freezing. This is “Kankoji,” a fermented seasoning made from rice and rice koji. (See the previous video in the description.) Season the salmon with homemade seasonings like Kankoji and fennel oil, then wrap it in food-grade dehydration sheets. She’ll keep some in the fridge to eat soon and freeze the rest. My mom makes “Ishikari-nabe”, a traditional Hokkaido hot pot made with salmon scraps and vegetables. First, blanch the salmon scraps in boiling water. Cook the salmon scraps in a pressure cooker. Ingredients: potatoes, carrots, daikon, green onion, shimeji mushrooms, and more. Dashi. Sauté the vegetables in butter. Transfer the sautéed ingredients to the pot. Don’t waste the browned bits — that’s where the “umami” is. Rub Hakkaku (sailfin poacher) with Kankoji, then grill it. Firm tofu. Stir in homemade miso and it’s ready. Itadakimasu! Mid-October. When I visited home after a few weeks, they had started construction in front of the house. “Oyakata”, the craftsman who works with my mom, appears again after a while. (See the previous video.) Working as a small crew, they build the foundation and formwork for ready-mix concrete. The season moves quickly. Autumn is already nearing its end. My mom is preparing the garden for winter bit by bit. Lately, an Hokkaido Squirrel often shows up in the garden. It seems to like the garden’s chestnuts. My grandma takes a walk in the garden. About a month ago, I filmed my grandma’s morning routine for the first time in a while. I’ll upload that next. A few days later. They continue the work today: pouring concrete, laying gravel, and other tasks. The ready-mix concrete truck arrives. Oyakata’s main trade is special concrete formwork. However, he’s also skilled in carpentry, civil engineering, welding, and plastering. A true master. I don’t know the details, but he’s been working on a lot of different tasks today. Thanks to Oyakata and the crew’s great work, my mom’s ideal home and garden moved one step closer. Late October. Guests from Sicily, Italy are visiting today, so my mom prepares a welcoming meal. She makes a mix of Japanese and Western dishes: grilled salmon, potato salad, scallop and broccoli carpaccio with feta, and eggplant miso anchovy. His name is Scalia. He brought us gifts like aprons and colatura di alici. He seems to love my mom’s creative cooking. He really digs in. (The interpreter said it’s rare for him to eat this much.) Thank you for watching.

当チャンネル「北国の暮らし」の書籍が、全国の書店・Amazon・楽天などで好評発売中です！

▼書籍情報
「北国の暮らし 今を豊かに生きる家しごと庭しごと」
　発売日：2025年2月14日（金）
　定価：1,760円（本体1,600円＋税）
　出版社 ‏ : ‎ KADOKAWA

▼販売サイト（オンライン）
‣Amazon
　紙の本→ https://amzn.to/4hm9ZdZ
　電子書籍 → https://amzn.to/4hVe6xZ

‣楽天
　紙の本→ https://a.r10.to/h5o1fo
　電子書籍 → https://a.r10.to/h5GQzk

‣カドカワ公式オンラインショップ「カドスト」
　https://store.kadokawa.co.jp/shop/g/g322409001302/

‣ヨドバシ.com
　https://www.yodobashi.com/product/100000009004004891/

‣紀伊国屋書店
　https://www.kinokuniya.co.jp/f/dsg-01-9784046073501

——————————————————————–

ご視聴ありがとうございます。クロと申します。
北海道のとある田舎町に私の実家があります。
このチャンネルでは、私の母（67歳）と祖母（93歳）を中心に、実家の丁寧な暮らしの様子や四季の自然、ガーデンデザイナーである母の庭作りや料理の様子等をVlog形式でお伝えしています。

※本動画は多言語字幕付きです。ぜひ【日本語字幕】（CC）をオンにしてお楽しみください。
もし気に入っていただけたら、高評価👍とチャンネル登録よろしくお願いいたします！

▼チャプター
0:00 オープニング
0:18 庭の野菜の収穫
1:32 野菜を洗う
2:38 夕食
9:15 秋鮭を捌く
12:36 石狩鍋
15:07 家のエントランスの工事 (1)
15:54 庭仕事
16:22 エゾリス
16:45 祖母の庭散歩
17:22 家のエントランスの工事 (2)
20:17 イタリアからの来客
21:10 エンディング

▼関連動画
‣寒麹の作り方

‣フェンネルオイルの作り方

‣総集編、よくある質問

▼母のお気に入り調味料
‣フーコック島のヌクマム
　楽天：https://a.r10.to/hN7pQI
　Amazon (650ml)：https://amzn.to/3Oq0wpV
　Amazon (200ml ×４本)：https://amzn.to/487sAp8

‣ゲランドの塩
　楽天：https://a.r10.to/hNNxm9
　Amazon：https://amzn.to/47MSIGB

‣アルベルトさんのオリーブオイル（ブルーラベル）
　楽天：https://a.r10.to/hRdPsN
　Amazon：https://amzn.to/3KVMYlc

‣アルベルトさんのオリーブオイル（オレンジラベル）
　Amazon：https://amzn.to/46a68N1

‣アルベルトさんのオリーブオイル（プレーン）
　Amazon：https://amzn.to/41Ny4pQ

※Amazonアソシエイトリンクと楽天アフィリエイトリンクを使用しています。

▼『北国の暮らし』インスタグラムについて
Kuroの兄が「北国の暮らし」のスピンオフと題して、Instagramを開設しました。
興味がある方はフォローしていただけると嬉しいです！
https://www.instagram.com/kitaguni_kurashi/

▼撮影機材
カメラ: SONY α7C II
ドローン: DJI AIR 3
マイク: SONY ECM-M1
レンズ: TAMRON 28-75mm F/2.8 Di III RXD
編集ソフト: Adobe Premiere Pro

▼音楽・BGM
Epidemic Sound（ https://www.epidemicsound.com/ ）

#vlog
#暮らし
#料理
#北海道