One book led me, who became a rancher in my 20s, to “cow-friendly dairy farming”.

A book that guides dairy farmers in their 20s

Mountain dairy farming is a method of dairy farming that has been advocated as a means of mountain management while grazing on a large grazing field and making effective use of native wild flowers such as wild shiva. wild.

Cows roam freely on the farm, eating wild grass and waking up outdoors. While living a healthy life, each animal produces about 10 liters per day, about one-seventh to one-third of Holstein’s milk without stress, and has a life expectancy of about 20 years.

The milk produced on mountainous dairy farms is characterized by a cool sweet taste and no odor. This is a rare method of dairy farming in Japanese dairy farming, where free grazing accounts for less than 2% of the total herd.


Last year, Kaoru Shimazaki, just 20 years old, opened a dairy farm on Mount Ono in Yamakita town, Kanagawa prefecture. What led her to the world of dairy farming was the book “From happy cows to delicious milk” by Tadashi Nakado, a leading expert in mountain dairy farming who later formed termites. teacher-student relationship. That is (Commons).

I first came across this book when Mr. Shimazaki was a third year student at Tokyo Agricultural University. “A classmate found it in the library and introduced it to me, who was looking for a job at a dairy company. It was the guide book for mountain dairy farming, and after that.” I graduated from Nakado Farm. I read it over and over while working and prepared for independence. “

Mr. Shimazaki said, “I have learned about Mr. Nakado’s way of life, not just being a dairy farmer, and love him,” such as direct selling outside the existing distribution system and popularizing the good of dairy farming through books, newspapers and media. .. This book contains half of Mr. Nakado’s life and his passion for Japanese dairy farming.

Close the last page and search for the farm immediately

At “Kaoru No Ranch” in Yamakita Town, Kanagawa Prefecture, opened by Mr. Shimazaki

In “Chapter 1 Milk We Drink” we talk about the fact that milk is produced as an industrial product in a small pen with an average of 1 cow per 2 square meters. Far from the grazing image shown in the milk pack illustration, the burden on the cows is not small.

While output increased sharply, milk prices were always low. It explains a serious aspect that dairy farmer income depends on standards set by the purchasing organization, such as the purchase price for milk with a milk fat content of 3.5% or more. down is halved.

Mr. Shimazaki “For the first time I saw in a book how the milk I normally drink is delivered to the consumer, how much milk the cow produces, and the foods I eat and live. I have to know because I’m studying dairy production in college.
I also learned that there are different rules of selling milk and I think the type of milk I usually drink can actually be made by overdoing it.

A calf born and raised on a fragrant field farm

I learned from a book on processes that Mr. Nakado stood out of the existing distribution and came up with how to keep, handle and distribute livestock, and found that he was a senior at the university. . Looking forward to meeting and really seeing dairy farming in the mountains growing stronger. “

Shortly after closing the last page, Mr. Shimazaki did an Internet search for Nakado Farm, run by Mr. Nakado in Iwate Prefecture. I hope to train for a week and I will arrive at the portal.

Mr. Shimazaki “There, the farm that I imagine is expanding.” After learning about the fate of mountainous dairy farming through practical work, Mr. Shimazaki took a job at Nakado Ranch. For four and a half years, I studied while working in livestock farming and manufacturing of processed products.

The importance of “popularizing”

From “Chapter 2 The cows at Nakado Farm”, it is described that Mr. Nakado met a mountain dairy farm and was cultivating a farm with a debt of 70 million yen. Along with the difficulties, the goodness of mountain dairy farming is mentioned in several places in the book.

As cows graze freely in the mountains and step on the ground while grazing, patches of weeds growing 10 to 20 cm deep in the ground rise, creating a mountain that is less likely to cause landslides even when it rains. big and stormy. Not only milk production but also its ability to create a good cycle in the natural environment is also the main attraction of mountainous dairy farming.

While following a path he believed in, Mr. Nakado faced industry irrationality. I have had trouble with the low milk prices of mountain dairy farms with low milk fat content, and I also had a painful experience of putting red food in milk so that it is not transferable. re-under the name of regulating production.

In the face of industry irrationality, we will gradually engage our fans through home delivery and online sales. Then, with a loan, we build a factory, make our own and make sales at “comparable prices”.

Mr. Shimazaki “Mr. Nakado usually doesn’t talk much about the past, so I learned about the difficulties of the book. Even though it is in the book, even if you are working as a dairy cowboy in the mountains. Mr. Nakado Many people have given up, thanks to their predecessors to continue to survive in the harsh environment, actively accepting the “dairy-friendly dairy farming” in my time. That is why I think I have rented a regular piece of land in the area I move to and with the help of people around me.

Like Mr. Nakado, he is very grateful to the local people who drink milk for the first time, let them know the delicious taste, and let customers “sell” by word of mouth. ,Ideal. I also want to sell like that in the near future ”.

Mr. Shimazaki himself actively interacts with consumers through SNS and farm tours. “Mr. Nakado always said that we must not only raise dairy cows in the mountains, but also communicate its goodness. Tell the outside world what we are doing. It’s very important and that’s part of the job. mine.

We are uploading our daily life on Facebook so you can feel closer to the farm. On the farm tour about twice a month, we will talk about dairy farming in general about cattle ecosystems and mountain management. Among the different forms of dairy farming, I want to convey the charm of mountain dairy farming and increase the number of friends who join. The farm is located on top of the mountain where public transport does not pass, but I’m glad there are some people coming from outside the province. “

A total of over 100 people visited the tour that started in September 2018. It was recently said that young people who wanted to try mountain dairy farming visited Mr. Shimazaki’s farm.
Mr. Shimazaki is making steady progress as the channels of processed products are steadily increasing. There are always the words of master in the chest.

Mr. Shimazaki: “Mr. Nakado, who doesn’t talk much about himself, sometimes talks to me sloppily, which is always the same as the text of the book. Of course, he taught me how to raise cows, but Me. learned the power of the desire to realize through mountain dairy farming that we will build Japanese mountains with the help of the cows.

This book is of course for those who want to work on a farm, but it will be interesting for anyone to read as it gives you an idea of ​​how to produce the milk and dairy products you normally eat.
I hope there will be more people who want to work in mountain dairy production and have more dairy options for consumers. “

Author Tadashi Nakado
Publishing Commons