家庭菜園 仕事しながら家庭菜園｜放置しても育つ野菜ベスト5
忙しくても家庭菜園を楽しみたい方へ。フルタイムで働きながら市民農園で育ててきた体験から、放置気味でも育つ野菜ベスト5を紹介。じゃがいも・玉ねぎ・人参など手間が少なく収穫の喜びが大きい野菜を厳選しました。
ochako
家庭菜園 
Japanese Food Culture Miso-Making in a Japanese Cedar Barrel: Our Second Year with Akita Sugi
A look into our second year of making miso in a traditional Japanese cedar barrel crafted from Akita sugi. From preparing the soybeans to awakening the microbes living in the wood, this is a gentle record of seasonal food culture and handcraft.
Japanese Food Culture Homemade Miso with Akita Soybeans and Organic Koji
A step-by-step look at how we make homemade miso using Akita-grown soybeans and organic koji. A family tradition rooted in seasonal Japanese living, crafted with trusted ingredients and an old ceramic crock passed down through generations.
Japanese Seasonal Life Winter Check-In on My Garden: Garlic, Onions, and Leeks Surviving Under the Snow
A winter check-in on my garden in Akita, where garlic, onions, and leeks quietly survive beneath the snow. A look at how local climate, soil, and terroir shape the character of each vegetable.
Gentle Days The Limits of Being Human
A reflective essay on the quiet limits of being human—where medical safety, family love, and a small wish at the end of life cannot all be fulfilled. A story of helplessness, tenderness, and the bonds that shape a family.
Gentle Days When Roles Choose Us: Lessons from a Japanese Coffee Shop and Beyond
A reflective essay on the hidden charm of Japanese coffee shops, the unexpected roles we’re given in life, and how “the needs of the moment” often shape our growth more than ability or intention.
Gentle Days A Little Reward for Being Forgetful
A personal story about forgotten money, a lost ATM card, and a series of surprising coincidences—told with cultural insights into everyday life in Japan.
Gentle Days The Orange Spaghetti of My Childhood
A nostalgic essay about growing up believing spaghetti was supposed to be orange, shaped by my mother’s unique cooking style and the moment I discovered what pasta really tastes like.
発酵食品 秋田杉の味噌桶、2年目の仕込み。微生物と育てる“我が家の味”
秋田杉の味噌桶に2回目の味噌を仕込みました。1年目は甕の味噌のほうが整った味でしたが、杉桶は使うほど微生物が育ち、風味が深まる器。今年は木に住みついた菌たちが本領を発揮してくれるはず。仕込みの手順と杉桶の魅力を記録します。
発酵食品 秋田の大豆と母の甕で仕込む、わが家の手前味噌2026
秋田産大豆「りゅうほう」と七つ未来さんの無農薬麹を使い、今年も味噌を仕込みました。母の代から受け継ぐ年季の入った甕で熟成させる、わが家の手前味噌。材料選びから仕込みの工程まで丁寧に記録しています。