A friend of mine is attending an event called Slow Food Nations held in Denver Colorado this weekend.
It is held from July 13th to 15th, if you live near Denver I highly recommend this festival, it looks absolutely fantastic.
Actually, there are a lot of similarities between Slow Food and Ikigai Diet and I even mentioned Slow Food movement in Chapter 7 of my book IKIGAI DIET. The chapter title is Kyodo Ryori Is the Authentic Washoku. Kyodo Ryori means local cuisine and we value Kyodo Ryori very much in Ikigai Diet since we operate based on a concept called Shindofuji which suggests that we should eat local and seasonal food.
So I would like to talk about Kyodo Ryori and Slow Food today.
Are you not going to talk about what happened to your friend’s experiment with making Natto without putting rice straw or mint or anything?
Oh, yes, I am going to talk about it, too. It worked. She said that the soybeans turned Natto even though she didn’t put anything else other than soybeans.
That proves the fact that Natto germs exist in soybeans, too, and you can make Natto just from soybeans, without adding anything. That is so simple isn’t it.
Please try making one to see if it works. Then I would like you to report back to me if you are successful; I want to know more cases.
Slow Food Movement is a movement led by an organization called Slow Food that promotes local food and traditional cooking. It began in Italy in 1986 and has since spread worldwide. As an alternative to fast food, it strives to preserve traditional and regional cuisines and encourages farming of plants, seeds, and livestock characteristic of the local ecosystem.
In this festival held in Denver, they are discussing the future of farming, and you can tell that they care about how the food is produced as much as how it is prepared. In Ikigai Diet, too, we regard farming is part of our dietary culture, and we support sustainable ways of producing food such as organic farming, natural farming, Satoyama based local farming, and small-scale farming.
In Hino Town where I live, a festival to promote Kyodo Ryori is held once a year, and this year, they had a tasting event for many of the local cuisines from our town.
We often serve Kyodo Ryori at our school lunch, too.
From this year we began serving rice which is grown in Hino, as well. Until last year, they were serving bread, just like most schools in Japan, so it is a big progress.
These are my two favourite Kyodo Ryori from Shiga, Karashifu and Shiraae.
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