[{"data":1,"prerenderedAt":565},["ShallowReactive",2],{"post:\u002Fgourmet\u002F5526":3,"sidebar":361,"main-footer:\u002Fgourmet\u002F5526:gourmet:null:\u002Fgourmet\u002F3044,\u002Fgourmet\u002F4309,\u002Fgourmet\u002F4211,\u002Fgourmet\u002F3129,\u002Fgourmet\u002F3743,\u002Fgourmet\u002F2851,\u002Fgourmet\u002F3618,\u002Fgourmet\u002F2456,\u002Fgourmet\u002F2074,\u002Fgourmet\u002F2745,\u002Fgourmet\u002F4235:":420},{"id":4,"title":5,"body":6,"categories":323,"category":324,"columnist":325,"credit":326,"date":327,"description":30,"extension":328,"image":329,"items":325,"meta":330,"navigation":331,"path":332,"recommend":325,"relations":333,"seo":345,"showDate":346,"stem":347,"tags":348,"wpId":359,"writer":325,"__hash__":360},"posts\u002Fgourmet\u002F5526.md","安心・安全・毎日のとっておき　第１回「米」",{"type":7,"value":8,"toc":320},"minimark",[9,16,20,34,41,44,50,53,69,76,82,85,88,96,101,110,117,123,126,132,138,144,148,154,160,172,179,182,185,199,206,213,220,230,240,250,260,270,280,290,300,310],[10,11],"div",{"className":12,"style":14,"ariaHidden":15},[13],"spacer","height:32px","true",[17,18,19],"p",{},"毎日、食べるものだからこそ、安心・安全にこだわりたいのは私たちの願いです。今回はいちばん身近なお米を取り上げ、こだわって米作りをしている生産者を取材しました。",[21,22,26],"figure",{"className":23},[24,25],"wp-image","text-center",[27,28],"img",{"src":29,"alt":30,"loading":31,"width":32,"height":33},"\u002Fimg\u002F2017\u002F07\u002Fq.jpeg","","lazy",1017,1024,[35,36,38],"h4",{"id":37},"こだわりの米農家を訪ねて",[39,40,37],"strong",{},[17,42,43],{},"農薬・化学肥料・除草剤はいっさい使わない、高知の究極のお米",[35,45,47],{"id":46},"毎日食べても飽きない味安心安全なお米を作る",[39,48,49],{},"毎日食べても飽きない味。安心・安全なお米を作る",[17,51,52],{},"高知龍馬空港から北へ車で約1時間。標高450メートルの山間部の棚田郷に真美農山（まみのうやま）北村自然農園があります。",[17,54,55,56,59,60,62,63,65,66,68],{},"「60歳でタクシーの運転手を定年退職しました。そして、故郷の高知に戻り、自然とやさしくつき合っていく百姓になりました」と北村太助さん。",[57,58],"br",{},"\n自然農提唱者の福岡正信さん、川口由一さんに学び、自然農を目指しています。そして、2012年には農林水産省の「有機JAS」認定をうけて",[57,61],{},"\n「土佐棚田米」の販売を始めました。農薬、化学肥料、除草剤はいっさい使わずに、湧き水や谷川の上流のキレイな水で育てた究極のお米です。",[57,64],{},"\n棚田は美しい階段状の風景とはうらはらに、面積が狭く、作業効率が悪いのが現状です。でも、昼夜の寒暖の差が大きいなど、米作りに適した自然環境を提供してくれるそうです。",[57,67],{},"\n「土佐棚田米は、良質な有機堆肥で育てた毎日食べても飽きない味です。おいしいお米はほかにもあるけれど、毎日、安心・安全に食べられるお米として自信を持っています」",[21,70,72],{"className":71},[24,25],[27,73],{"src":74,"alt":30,"loading":31,"width":75,"height":33},"\u002Fimg\u002F2017\u002F07\u002Fw.jpeg",683,[21,77,79],{"className":78},[24,25],[27,80],{"src":81,"alt":30,"loading":31,"width":75,"height":33},"\u002Fimg\u002F2017\u002F07\u002Fwr.jpeg",[17,83,84],{},"自ら育てている棚田米の稲の前で話す北村太助さん。手に持っている品種はヒノヒカリ。有機農業に興味を持った人が見学可能な展示・作業場を作り、収穫した稲を展示している。大人の背ぐらいまでの高さに生長する稲もあるそう。",[17,86,87],{},"北村さんが影響を受けた2冊のバイブル、自然農提唱者の福岡正信さんの著書『わら一本の革命』と川口由一さんの著書『妙なる畑に立ちて』。手前は、人からプレゼントされた川口さんの2011年発売の新しいDVD。",[21,89,91],{"className":90},[24,25],[27,92],{"src":93,"alt":30,"loading":31,"width":94,"height":95},"\u002Fimg\u002F2017\u002F07\u002Fg.jpeg",1023,796,[35,97,99],{"id":98},"有機堆肥で育った健康な稲は病気にならない",[39,100,98],{},[17,102,103,104,106,107,109],{},"「いちばんこだわっているのは土作りです。草を発酵させて刈草堆肥を作り、それを田んぼにまいてなじませます」",[57,105],{},"\n刈草堆肥とは、棚田の周りの草を刈って人の足でしっかり踏んで積み上げ、ビニールをかけ、半年ほど置いて発酵させたもの。化学肥料を使わずに、この有機堆肥が土の栄養になります。たくさんの堆肥が必要なので、草を刈って肥料を作る作業を何度も繰り返します。そして、稲刈りが終わったら、翌年の収穫のために田んぼの土に混ぜていきます。",[57,108],{},"\n「うちの米は、ちゃんとした食事（有機堆肥）をとって健康に育った稲なので、病気にならない。だから農薬は必要ないのです」",[21,111,113],{"className":112},[24,25],[27,114],{"src":115,"alt":30,"loading":31,"width":116,"height":33},"\u002Fimg\u002F2017\u002F07\u002Fgn.jpeg",768,[21,118,120],{"className":119},[24,25],[27,121],{"src":122,"alt":30,"loading":31,"width":116,"height":33},"\u002Fimg\u002F2017\u002F07\u002Fu.jpeg",[17,124,125],{},"究極の毎日食べても飽きないお米。「うちでも普通の炊飯器で炊いて食べます」と娘の京子さん。棚田米はクセのないやさしい味。",[17,127,128,129,131],{},"除草剤を使わないから、雑草はほうっておくと伸びてしまう。「この田んぼはまだ草取りが終わってないんです」と北村さん。",[57,130],{},"\n右の写真は刈り取った稲を乾燥させるハデ干し。田んぼに作られた竹枠に稲をかけて、日光に当てる。",[21,133,135],{"className":134},[24,25],[27,136],{"src":137,"alt":30,"loading":31,"width":33,"height":33},"\u002Fimg\u002F2017\u002F07\u002Flik.jpeg",[21,139,141],{"className":140},[24,25],[27,142],{"src":143,"alt":30,"loading":31,"width":33,"height":33},"\u002Fimg\u002F2017\u002F07\u002Fuk.jpeg",[17,145,147],{"style":146},"text-align: right;","撮影／北村太助",[17,149,150,151,153],{},"そして、もちろん、除草剤はいっさい使いません。除草剤を使うと雑草はあっという間に生えなくなります。しかし、北村さんは手や道具で雑草を抜いているのです。",[57,152],{},"\n「草取りは大変ですが、除草剤を使わないことは、安心・安全のためには必要だと考えています」",[35,155,157],{"id":156},"まだまだあるこだわり気が遠くなる手間をかけて",[39,158,159],{},"まだまだあるこだわり。気が遠くなる手間をかけて",[17,161,162,163,165,166,168,169,171],{},"北村さんの長女の京子さんが、さらにこだわりを教えてくれました。小学校の先生だった京子さんは、4年前に退職して父親の仕事を本格的に手伝うようになりました。",[57,164],{},"\n「お米は稲刈りをして乾燥させてから、脱穀をします。その乾燥のときに、うちではハデ干し、つまり天日干しをしています。ほとんどの農家は乾燥機で乾かしていますが、自然の恵み、日光でじっくり乾燥させるのです」",[57,167],{},"\nハデ干しは、まずは稲を刈り取った田んぼに、竹で稲を干す枠を作ります。そこに稲を干して、2週間以上乾燥させます。その後、やっと脱穀し、籾摺りをして玄米に、精米をして白米になります。",[57,170],{},"\n気が遠くなるような手間がかかっている北村自然農園の米作りですが、北村さんは「楽しい！」と言います。80代とは思えないような肌のツヤや軽やかな身のこなし。究極のお米を食べていることと、自分の信念を貫いていることが元気の秘訣のよう。北村さんの元気ももらえるお米なのです。",[21,173,175],{"className":174},[24,25],[27,176],{"src":177,"alt":30,"loading":31,"width":33,"height":178},"\u002Fimg\u002F2017\u002F07\u002F7-2.jpeg",798,[17,180,181],{},"北村さんの長女の京子さん。「まだまだ父にはかないませんが、少しずつがんばっています。有機農業は手間がかかって大変ですけれど、父の思いを引き継いでいきたいですね」",[17,183,184],{},"お米以外の野菜や果物も作っていて、自給自足を目指しているそう。写真上からトマト、高知名産の万次郎かぼちゃの葉と花。まだ実はなっていなかった。にんにく、あけび。「トマトには、乳酸菌がたっぷり入った竹の葉で作った堆肥を与えるとおいしくなるんです」",[21,186,188],{"className":187},[24,25],[189,190,195],"a",{"href":191,"target":192,"rel":193},"\u002Fgourmet\u002F3044\u002F","_blank",[194],"noopener",[27,196],{"src":197,"alt":30,"loading":31,"width":33,"height":198},"\u002Fimg\u002F2017\u002F07\u002F2-1.jpeg",569,[21,200,202],{"className":201},[24,25],[27,203],{"src":204,"alt":30,"loading":31,"width":33,"height":205},"\u002Fimg\u002F2017\u002F07\u002F3-1.jpeg",1022,[21,207,209],{"className":208},[24,25],[27,210],{"src":211,"alt":30,"loading":31,"width":33,"height":212},"\u002Fimg\u002F2017\u002F07\u002Fq-1.jpeg",282,[21,214,216],{"className":215},[24,25],[27,217],{"src":218,"alt":30,"loading":31,"width":94,"height":219},"\u002Fimg\u002F2017\u002F07\u002Fw-1.jpeg",275,[21,221,223],{"className":222},[24,25],[189,224,227],{"href":225,"target":192,"rel":226},"\u002Fgourmet\u002F4309\u002F",[194],[27,228],{"src":229,"alt":30,"loading":31,"width":33,"height":198},"\u002Fimg\u002F2017\u002F07\u002Fwf.jpeg",[21,231,233],{"className":232},[24,25],[189,234,237],{"href":235,"target":192,"rel":236},"\u002Fgourmet\u002F3129\u002F",[194],[27,238],{"src":239,"alt":30,"loading":31,"width":33,"height":198},"\u002Fimg\u002F2017\u002F07\u002Fz-1.jpeg",[21,241,243],{"className":242},[24,25],[189,244,247],{"href":245,"target":192,"rel":246},"\u002Fgourmet\u002F2851\u002F",[194],[27,248],{"src":249,"alt":30,"loading":31,"width":33,"height":198},"\u002Fimg\u002F2017\u002F07\u002F0.jpeg",[21,251,253],{"className":252},[24,25],[189,254,257],{"href":255,"target":192,"rel":256},"\u002Fgourmet\u002F2456\u002F",[194],[27,258],{"src":259,"alt":30,"loading":31,"width":33,"height":198},"\u002Fimg\u002F2017\u002F07\u002Fl-1.jpeg",[21,261,263],{"className":262},[24,25],[189,264,267],{"href":265,"target":192,"rel":266},"\u002Fgourmet\u002F2745\u002F",[194],[27,268],{"src":269,"alt":30,"loading":31,"width":33,"height":198},"\u002Fimg\u002F2017\u002F07\u002Fn.jpeg",[21,271,273],{"className":272},[24,25],[189,274,277],{"href":275,"target":192,"rel":276},"\u002Fgourmet\u002F4211\u002F",[194],[27,278],{"src":279,"alt":30,"loading":31,"width":33,"height":198},"\u002Fimg\u002F2017\u002F07\u002Fv.jpeg",[21,281,283],{"className":282},[24,25],[189,284,287],{"href":285,"target":192,"rel":286},"\u002Fgourmet\u002F3743\u002F",[194],[27,288],{"src":289,"alt":30,"loading":31,"width":33,"height":198},"\u002Fimg\u002F2017\u002F07\u002Flarge-60.jpeg",[21,291,293],{"className":292},[24,25],[189,294,297],{"href":295,"target":192,"rel":296},"\u002Fgourmet\u002F3618\u002F",[194],[27,298],{"src":299,"alt":30,"loading":31,"width":33,"height":198},"\u002Fimg\u002F2017\u002F07\u002Fp.jpeg",[21,301,303],{"className":302},[24,25],[189,304,307],{"href":305,"target":192,"rel":306},"\u002Fgourmet\u002F2074\u002F",[194],[27,308],{"src":309,"alt":30,"loading":31,"width":33,"height":198},"\u002Fimg\u002F2017\u002F07\u002Fb.jpeg",[21,311,313],{"className":312},[24,25],[189,314,317],{"href":315,"target":192,"rel":316},"\u002Fgourmet\u002F4235\u002F",[194],[27,318],{"src":319,"alt":30,"loading":31,"width":33,"height":198},"\u002Fimg\u002F2017\u002F07\u002Fl.jpeg",{"title":30,"searchDepth":321,"depth":321,"links":322},2,[],[324],"gourmet",null,"撮影\u002F公文美和　取材・文\u002F大橋史子(ペンギン企画室)　取材協力\u002F食の3重丸セレクション","2016-07-06T15:00:01","md","\u002Fimg\u002F2017\u002F07\u002Flarge-59.jpeg",{},true,"\u002Fgourmet\u002F5526",[334,335,336,337,338,339,340,341,342,343,344],"\u002Fgourmet\u002F3044","\u002Fgourmet\u002F4309","\u002Fgourmet\u002F4211","\u002Fgourmet\u002F3129","\u002Fgourmet\u002F3743","\u002Fgourmet\u002F2851","\u002Fgourmet\u002F3618","\u002Fgourmet\u002F2456","\u002Fgourmet\u002F2074","\u002Fgourmet\u002F2745","\u002Fgourmet\u002F4235",{"title":5,"description":30},false,"gourmet\u002F5526",[349,350,351,352,353,354,355,356,357,358],"東京","長野","兵庫","新潟","秋田","宮城","高知","石川","富山","長崎",5526,"d1MXM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