What is a 29-year-old girl who opens a “Mountain dairy farming” farm living with happy dairy cows?

Create a “solid mountain” with cows ── What is dairy farming on the mountains?

With my beloved cow “Tara-chan”

On a clear day, Mount Ono overlooks Mount Fuji and Sagami Bay. Near the top of the mountain, Mr. Shimazaki opened “Kaoru No Ranch” this summer and started raising mountain dairy cows with five Jersey cows. At the farm with beautiful scenery, I was told about my reasons to become a mountain dairy farmer and my dream for the future.

The mountain dairy farm does not have a stable, only a hut for milking.
Cows are free to roam in the mountains, trampling on the ground and waving in the bushes. Then, weeds growing up to 10 to 20 cm thick in the ground grow there, and a good cycle is made where the mountains are less likely to cause landslides even when heavy rain and storms are created. .

Due to the influence of grass pigmentation, the milk produced on mountain dairy farms is yellowish in color. Each fish is only 5 – 10 liters per day. This summer is hot, so it depends on the condition of the cow, such as reducing milk production. Dairy cows like the Holstein produce between 50 and 70 liters, which is significantly less.

The amount of grass required for one or two cows in mountain dairy farming is about 1 ha. Currently, five dairy cows live on a farm of 8.8 hectares, but I hope to increase it little by little.

The encouragement from the master on Halle day “Zutto”

With the youngest “Yukariko”

I’ve always liked to eat and drink, especially the milk I’ve been drinking to build body since I was a junior high school student who is training hard at the terrestrial club. I studied food science at the Okhotsk Facility of Tokyo Agricultural University in Hokkaido and would like to apply for a job as a dairy producer in the future.
Meanwhile, I came across a book by Mr. Tadashi Nakado, owner of Nakahora Farm in Iwate Prefecture, who raises cows on mountain dairy farms. The cows live happily without stress and live for about 20 years. Humans get their milk distributed within a reasonable range. After reading the book, I was very impressed with the way the mountainous dairy farming is practiced.

I had my doubts about modern dairy farming, which emphasizes production efficiency, so I used the college winter break to train at Nakado Farm for a week. One day I wanted to open a mountain dairy farm myself, and after graduating, I mainly worked at Nakado Farm for four and a half years as a producer.

Since I’m from Sagamihara city, I’ve always had the feeling that if I were to be independent, I would be in my hometown of Kanagawa.
It appears to be a prefectural farm before, and the locals consulted Mr. Nakado about the use of the site after the abolition. That is why I quit my job on the farm and moved to Yamakita in 2016. Since the land was leased from the “property” of a special local public organization created by the residents, we prepare such as organizing procedures and briefings for the local community, and holding a meadow ceremony in June this year.

Mr. Nakado hastily performed the ceremony and said: “If you fall, get up. Look at my back and go steadily forward.” I’m glad to hear that from him.

Five cows come from Nakado Farm. The oldest “Tara-chan” was a calf three or four months old when I entered Nakado Farm. Actually, my nickname for many years was “Tara-chan” (laugh), so I like him very much. Now he’s a reliable leader who pulls other cows.

“Knowing mountains raising dairy cows” changing mountains “”

There are many collaborators who say, “Because the young generation is working hard”. A rice shop in town supplies rice bran to cows. Young people of the same generation in the area helping the farm are also encouraging. At “Yamakita Sakura Cafe” in front of Yamakita Station, we have a soft cream made from our fresh milk.

Because I went to Yamakita with so many efforts, I built a cedar (thin wood) milking hut in this area. Foreign products are cheaper, but we pay special attention to domestic wood.

Not only do I have a farm, but I also want to create mountains with cows. Recently, with the decline of Japanese forestry, the number of rugged mountains is increasing, and I want more people to know that dairy farming in the mountains is a means of changing such mountains.

The work of making the food is very important and must be done. In particular, it is often said that dairy farming is difficult, but I would like to prove that even a woman of my age can do it. I would be happy if someone said, “I also want to try mountain dairy farming.” The challenge is right now, but I want to do my best so that the younger generation think “agriculture is good”.

Currently, we only sell milk as an ingredient for soft creams and gelato.
In town, you can enjoy soft ice cream from Kaoru No Ranch fresh milk only at “Yamakita Sakura Cafe”. This is a popular menu that many people come to eat from outside the province.

“Collina KAMAKURA GELATO” (Kamakura City), opened this month, is supplied as a raw material for gelato.
Additionally, from this month we have begun our efforts to accept farm tours of just a few days a month with a complete reservation system (through HP). * For details see the website.

Keep an eye on Mr. Shimazaki, who is moving forward little by little with the cows.

Paint with rice to energize the area! “Odaashi rice field art”