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“Hyakunengo Art Festival EN NICHI BA Special Hyakuban ~Prologue~” was held on November 5th (Sunday). This event was planned by Chef Yamana of KURKKU FIELDS' restaurant "perus" with the desire to create a time where participants can think about the future together by "sharing" the blessings of this region. I did.

“To live is to eat. Food is our familiar pleasure and joy. However, now that climate change is progressing and our daily lives are definitely changing, what kind of food do we choose, eat, and live our lives? Can we create a prosperous future 100 years from now by living as we have been? You may need to stop and take a moment to imagine. If the act of "eating" does not destroy the natural environment, it will lead to the creation of a richer natural environment. ”

Thirty people participated in the 100 Banquet, which was filled with Chef Yamana's thoughts. People of all ages gathered together, including friends and family.

The guide will be Tsuyoshi Sato, a staff member of KURKKU FIELDS.

``The origin of the name 100 Banquets comes from the idea of being able to share this time with as many as 100 people, but the first time it was not going to be that big, it was just 30 people, and we wanted to see what we can do 100 years from now. I hope I can spend some time thinking about it. I think thinking about 100 years from now also means thinking about someone else."

Next is a greeting from the organizer, Chef Arata Yamana.

``I usually work as a chef at a restaurant called Perus at Cocoon, which is open to guests only, but today I wanted to go out and share a delicious meal with everyone while getting a feel for the local culture of Kisarazu.'' I think that each person has different things and feelings that they want to leave behind for 100 years from now, but although we have different thoughts, this time we will share food such as meat and fish, and the environment under the theme of ``sharing.'' , I want to share the time I spend here and what I feel.”

First, start by collecting branches and dead leaves for the fire. We walked along with the participants, realizing that it is not easy to find branches that seem to be surprisingly flammable. Then, throw the unused twine into the fire along with the loosened ones.

Although it is possible to start a fire instantly with a lighter, there is something deeply moving about it when everyone gathers branches and unravels the twine to ignite the fire. Several people said this was their first experience of starting a fire like this.

Next, we will go on a farm tour while exploring the grounds of KURKKU FIELDS.

You can harvest okra, paprika, micro cucumbers, etc. grown on an organic farm while chewing them on the spot. Everyone moved on, impressed by the deliciousness of the juicy, sweet and sour microcucumbers. In the greenhouse, we harvest rape blossoms, turnips, radishes, green beans, etc.

Many types of herbs are grown in the edible garden. Stroll around and enjoy the fresh scents of lemongrass, rosemary, and mint. When you eat a perilla leaf, you will be surprised by its crisp, freshness and rich flavor.

You can also meet water buffalo! Although there are only a few buffaloes bred in Japan, KURKKU FIELDS has about 30 of them. This mozzarella cheese made from water buffalo milk is a signature product of KURKKU FIELDS, and is made by Hidetoshi Takeshima, a well-trained cheese craftsman in Italy.

After completing the farm tour for about an hour, we will return to the venue.

A long table stylishly coordinated to look like a wedding party. On the menu set for each person, there was a handwritten word that said, "Share."

・Cooking in the Earth
·Vitality
・Wood fire
・Circulation of mountains and seas
・In contradiction

There were some wonderful words as well. (I later realized it was a menu name)

The first thing we received was a welcome drink. The wooden bowl that holds the rice has a cup carved out of a grapefruit. When I opened the lid, it was a drink made with grapefruit fruit, rice malt, myrtle, and honey.

"Myrto is a herb native to the Italian island of Sardinia. Locally, the leaves are used to flavor dishes like bay leaves, and the fruit is pickled in liqueur. Its Japanese name is myrtle. ” says Mitsuru Kodaka, who is in charge of drinks at perus.

Cheers everyone! ! It was a mysterious drink with a sweet and sour taste, a deep flavor, and a pleasant aroma.

The table includes steamed and grilled fresh vegetables that everyone has harvested, farm minestrone with plenty of toppings, and an assortment of grilled vegetables. The vegetables and herbs that they have harvested are cooked and served right in front of them, making for lively conversation as they talk about things like ``Isn't it a bit small?'' and ``This is my first time trying this herb!'' ``Do you want to eat this?'' ``This is delicious!'' Such voices can only be heard when dining at a long table.

This grilling area, which is appearing at KURKKU FIELDS for the first time, was created by Yuichi Takeuchi, who also worked on accommodation facilities such as ``TINY HOUSE VILLAGE.'' This stylish grill made of black iron is said to be able to host a banquet for 100 people.

Hanashi-yaki red sea bream caught in the sea of Katsuyama, Kyonan Town, Chiba Prefecture. Served with porcini cream sauce flavored with herbs and wood-fired mushrooms.

The slow-roasted wild boar tagliata over a wood fire is served with Yana chestnuts pickled in rum syrup produced in Yana, Kisarazu City, where KURKKU FIELDS is located, and caramelized persimmons. The whole wheat bread is also crispy and delicious.

We enjoyed the breeze and conversation until all the food on the table was gone. It's almost the end of the party.

I was a little nervous at first because I have never had the experience of having a meal with so many people around the same table, but since it was after we had all worked together, I was impressed by how much fun and conversation we had. was. I rarely experience the joy of making a large pot of soup or sharing a big chunk of meat with others in my daily life, so it was a great realization that it gave me such a warm feeling. I realized once again that if there is delicious food in the middle, everyone will smile.

After the meal, the bowls made from natural materials such as bamboo are used to light a campfire and returned to nature, and the seeds of the plants used in the cooking are scattered for the future. I also had an experience that made me realize the meaning even more.

One day I felt that although we won't be alive 100 years from now, every action we take now will definitely have some kind of impact on the future. For better or for worse. We have been brought to life in the cycle of nature, so we must return what makes nature happy. That awareness has also increased.

＜＜We also received comments from those who participated! >>

``I live in Chiba, but this was my first time coming to KURRKU FIELDS.I was surprised to learn that it is such a wonderful place and that they are doing such a great job.Both the vegetables and the boar meat were delicious. I'm really glad I participated."

“I learned about this event on Instagram and thought it fit perfectly with my ideal worldview, so I decided to participate.The theme of sharing was wonderful, and I had fun harvesting vegetables with everyone who was new to the event. I wish I could spend time like this in my daily life, such as hanging out, eating, etc.

``I work as a childcare worker, and I feel like I want to give children the same experience.I also want to learn more about how nature's cycles work.''

“I want to come again!!”

Lastly, we received the following comment from Chef Yamana.

“Today, I think I was able to share the time with everyone just as I had envisioned.Eating is important both before and after it.As a chef, I have always felt this way. However, when I started working at KURKKU FIELDS, that feeling deepened.The experience of moving your body, making your own fire, and harvesting food is something that allows participants to experience the depth of the experience of eating food. I would be happy if it turned out to be.In the first place, the reason I decided to hold this event was because of the coronavirus pandemic, which forced everyone to stay apart and created walls.After all, humanity is human. I think that since ancient times we have built civilizations by cooperating with each other and sharing, and I think many people have realized the importance of that.I am one of them, and I think that sharing is important. I think food is easy to understand when it comes to experiencing it, because it goes directly into your body.I'm glad that the idea that I had for some time matched with the theme of Hyakunengo Art Festival, and that I was able to hold it this time. After the prelude, we are already making preparations for next spring.We would like to gradually increase the number of participants and prepare a system so that we can one day host a real 100-party event. I am thinking"

Look forward to the “Hyakuban” in spring! !

Text: Kana Yokota