Horse Owners’ Club／里山再生プロジェクト Satoyama Restoration Project

東京クラシッククラブでは、隣接する耕作放棄地約750坪（約2.5反）の谷津田を借り受け、里山の景観と生態系を次世代へつなぐ取り組みとして、2020年より「里山再生プロジェクト」を進めてまいりました。

At Tokyo Classic Club, we have been advancing the Satoyama Restoration Project since 2020 by leasing a traditional yatsuda valley rice field of approximately 750 tsubo (about 2,500 square meters) that had previously fallen into disuse. Through this initiative, we aim to preserve and pass on the landscape, biodiversity, and cultural heritage of the satoyama environment to future generations.

昨年に続き、本年もプロジェクトを実施できる運びとなり、その第一歩となる「種まき体験会」を4月11日（土）・12日（日）に開催いたしました。

Following last year's success, we were delighted to continue the project this year and held our annual Rice Seed Sowing Experience on April 11–12, marking the first step in the growing season.

今回使用したのは、この谷津田で収穫したコシヒカリの種籾です。種をまき、日々水を与えながら小さな発芽を待ち、約1か月後には田植えができる立派な苗へと育っていきます。

The seeds used for the event were Koshihikari rice seeds harvested from this very valley rice field. Participants sowed the seeds and learned how they are carefully nurtured with daily watering. After about a month, the seedlings will be strong enough to be transplanted into the rice paddies.

一粒の種が芽吹き、季節を巡りながら成長し、やがて秋には実りとなって食卓へ届く――。そんな自然の営みと時間の流れを体感できる、貴重な機会となりました。

From a single grain of rice emerging as a tiny sprout, to growing through the changing seasons and eventually becoming part of our meals in the autumn harvest, participants were given a unique opportunity to experience the rhythm of nature and the passage of time firsthand.

また、5月16日（土）・17日（日）には、恒例の「田植え体験会」を開催いたしました。

例年は旧暦にならい、梅雨時期にあたる6月に田植えを行っておりましたが、近年の温暖化による高温・少雨傾向を考慮し、本年は開催時期を約1か月早めて実施いたしました。

On May 16–17, we also held our annual Rice Planting Experience, one of the highlights of the Satoyama Restoration Project.

Traditionally, rice planting was carried out in June, in accordance with the lunar calendar and the rainy season. However, in response to recent climate trends characterized by higher temperatures and reduced rainfall, we decided to move the event forward by approximately one month this year.

古くから田植えは多くの人手を必要とする作業であり、老若男女を問わず地域の人々が集まり、田園地帯が一年で最も活気に満ちる季節でもありました。今回も多くの皆さまにご参加いただき、女性参加者の皆さまには「早乙女」に扮していただき、着物姿で田植えをお楽しみいただきました。

Historically, rice planting required the efforts of an entire community. People of all ages would gather to help, making the planting season one of the liveliest and most vibrant times of the year in rural Japan. This year, we were once again delighted to welcome many participants. Female participants were invited to dress as Saotome—traditional rice-planting maidens—and enjoy the experience of planting rice while wearing kimono.

田んぼの水は少し冷たく感じられますが、泥は意外にも温かく、裸足で入ると普段味わうことのできない心地よさを感じることができます。土に触れ、自然と向き合う時間は、大人にとっても子どもにとっても新鮮な体験となりました。

While the water in the rice paddies can feel refreshingly cool, the mud beneath is surprisingly warm. Walking barefoot through the fields offers a unique sensation unlike anything experienced in everyday life. The opportunity to touch the soil and connect directly with nature provided a memorable and refreshing experience for both adults and children alike.

お昼には田んぼの脇で火を起こし、青空の下でピクニックランチを楽しみました。クラブで育てた食材を活用した「地産地消」の食事は、どれも手づくりならではの温かみがあり、参加者の皆さまに大変ご好評をいただきました。

At lunchtime, participants gathered beside the rice fields, where a fire was lit and a picnic lunch was enjoyed under the open sky. Prepared with ingredients grown and harvested at the club, the meal embodied the spirit of local production for local consumption. Each dish was lovingly handmade, offering a warmth and authenticity that was greatly appreciated by all who attended.

ここで、例年の各体験イベントで提供されたお品書きの一部をご紹介いたします。

We would also like to introduce a selection of dishes that have been prepared and enjoyed during our annual Satoyama experience events.

■ 東京クラシック米　Tokyo Classic Rice

クラシックの里山で収穫したお米を、クラシック産の薪で炊き上げました。香ばしいおこげも楽しめる東京クラシック米は、「冷や汁」、「卵かけご飯」、「焼きおにぎり」、「さつま芋ご飯」、「パエリア」、「ローゼルライス」など、さまざまな料理へと姿を変え、里山の恵みを存分に味わっていただきました。

Rice harvested from the club’s Satoyama fields was carefully cooked over a fire fueled by wood gathered from the Tokyo Classic woodlands. Featuring a delightfully crisp and fragrant layer of okoge (lightly toasted rice at the bottom of the pot), Tokyo Classic Rice was enjoyed in a variety of dishes, including hiyajiru (chilled miso soup with rice), rice topped with fresh egg, grilled rice balls, sweet potato rice, paella, and roselle rice.

Through these diverse preparations, participants were able to fully appreciate the rich flavors and seasonal bounty of the Satoyama landscape.

■ 野草の天ぷら　Wild Herb Tempura

里山を散策しながら、参加者の皆さまと一緒に収穫した「ユキノシタ」、「タンポポ」、「ヨモギ」、「柿の葉」、「タラの芽」を天ぷらにしていただきました。

While exploring the Satoyama landscape, participants gathered a variety of seasonal plants, including yukinoshita (strawberry begonia), dandelion leaves, mugwort, persimmon leaves, and tara-no-me (Japanese angelica tree shoots). These freshly harvested ingredients were then prepared as tempura, allowing everyone to enjoy the distinctive flavors of spring and the natural bounty of the Satoyama environment.

春の息吹を感じながら摘み取った野草は、それぞれに異なる香りや風味を持ち、里山ならではの豊かな恵みを味わうことができます。一口ごとに春の訪れを感じられる、季節感あふれる一品となりました。

Harvested amid the fresh vitality of spring, each wild herb offered its own distinctive aroma and flavor, providing a true taste of the rich bounty found only in the Satoyama landscape. With every bite, participants could savor the arrival of a new season, making this dish a memorable celebration of spring's abundance.

■ あぶらねぎ味噌　Abura Negi Miso

里山で収穫した大豆を蒸し、麹と合わせて酒粕で蓋をしながら半年以上かけて発酵・熟成させた手づくり味噌を使用しています。その味噌にイノシシ肉を加えて丁寧に仕上げた「あぶらねぎ味噌」は、里山の恵みと先人の知恵が詰まった滋味深い一品です。

Made from soybeans harvested in the Satoyama fields, the handmade miso is prepared by steaming the beans, combining them with koji, and allowing them to ferment and mature for more than six months under a layer of sake lees. This carefully crafted miso is then blended with wild boar meat to create Abura Negi Miso, a deeply flavorful dish that embodies both the bounty of the Satoyama landscape and the wisdom of generations past.

青空の下、自ら竹を切り出し、なたで割って作った器でいただく食事は格別です。竹の香りや手触りを感じながら味わう里山の恵みは、普段の食事では得られない豊かな時間を演出してくれました。

皆様のご参加をお待ちしております。

Meals enjoyed outdoors are made even more memorable when served in bowls and plates crafted by the participants themselves. Using bamboo cut from the surrounding woodlands and split by hand with traditional tools, these simple vessels add a special touch to the dining experience. Surrounded by blue skies and nature, participants could savor the flavors of the Satoyama while appreciating the scent and texture of the bamboo, creating a uniquely enriching experience far removed from everyday life.

We look forward to welcoming you to this unique Satoyama experience.