【九月】実りの季節　芋車で里芋の皮むき・栗の渋皮煮・栗ご飯　(4K ULTRA HD)

Cicadas used to be very lively during the summer. Now there are only one or two cicadas chirping in the distance. Before you know it, you realize the season has changed. The temperature is still high during the daytime, and I am sure that only humans feel like spending a hot summer. We are taught about the passing seasons from various things belonging to nature, such as small creatures, plants, and trees. In the kitchen, a feast of mushrooms, chestnuts, taro, and other delicacies from the forest would arrive from the forest. Peeling taro has always been a difficult task. The taro, which arrives in large quantities, is placed in an "imoguruma," a wheel-like tool made of wood and bamboo, and placed in a river stream, where the clear water helps to prepare the taro. The chestnut dishes at Mitakien are said to have many people waiting for their appearance every year. Among them, stewing the chestnuts in astringent skin is a time-consuming dish. The chestnuts are carefully peeled off the devil's skin to prevent damage to the thin astringent skin. If the astringent skin is damaged, the chestnuts will crumble and fall apart during the boiling process. Chestnut rice is seasoned with just a little salt. That is all that is needed to make it perfectly delicious. The following is a report on the daily life of the Mitakien Michelin Guide Bib Gourmand Restaurant in Chizu-cho, Tottori Prefecture. Cooperation: Mitakien Video: Nobuaki Murakami Title: geeekman Music: X[iksa]. Planning: Yu Kawanaka