The spread of new coronavirus infections is causing declining milk and dairy consumption in school meals and the catering industry across the country. From April to June, when milk production peaks, the milk production capacity of dairy manufacturers may be exceeded, and the lost milk may have to be discarded. (Ministry of Agriculture, Forestry and Fisheries: Domestic milk and dairy products supply and demand situation).
Milk production requires continuous milking daily to prevent dairy cow disease, and short-term production control is not possible. Meanwhile, the Ministry of Agriculture, Forestry and Fisheries started the “Plus One Project” to save Japanese milk on April 21, 2020. This resort also started this activity in support of the crisis avoidance in this situation and the desire to cooperate. At Hoshino Resorts RISONARE Nasu, Japan’s first Agriturismo resort operated in Nasu Town, Tochigi Prefecture, we propose stays based on regional production activities.
This time, at the forest ranch in Nasu-machi, where Risonare Nasu is located, in order to prevent food loss of milk that may occur in the future, we process milk that has been milked into dairy products and reduce the waste of raw milk that has no place to go. I want to let you know.

The method of utilizing milk this time was the commercialization of “milk jam”. The milk used is Jersey cow. The milk of jersey cows is characterized by having a good scent and taste, so we aim to commercialize this characteristic. In addition, by processing the milk that has been milked, it can be stored for a long period of time and can be used for various purposes. Given the recent coronavirus infection situation, we are not aiming for consumption within the resort immediately, but we are preparing for the time when we can travel with peace of mind.

The Hoshino Resort RISONARE Nasu, which is the stage for this initiative, is Japan’s first agriturismo resort, which opened in November 2019. Agriturismo is a coined word of Agricultura (agriculture) x Turismo (tourism) in Italian. Through the experience of resort activities such as activities and meals centered on production activities, you can fully enjoy your stay while experiencing the nature of Nasu. In the farm “Agri Garden” on the facility, we grow about 180 kinds of vegetables and herbs annually, and we also grow rice in the rice fields.

Noriyuki Hamada is the leader of this initiative. Using the experience cultivated in French cuisine, the milk expressed in Nasu is sublimated into milk jam.

■ Profile

Born in Tottori prefecture in 1975. Polished his skills in the world of Italian cooking from the age of 18 and turned into French cuisine at the age of 24. In 2013, she won the bronze medal at the Bocuse d’Or International Cooking Contest France Tournament, winning the third place in the world. In 2016, Hoshinoya, the head chef of Tokyo. In 2017, at the 30th anniversary gala dinner of the Bocuse d’Or International Cooking Contest, he had the experience of serving fish dishes in front of about 1,500 world foodies.

The forest ranch in Nasu Town, Tochigi Prefecture, has a partnership relationship with RISONARE Nasu that ships and provides milk for breakfast. This farm raises rare cow jersey breeds, which breed only 0.6% of Japanese dairy cows, and grazing them to produce milk with different flavors depending on the four seasons.
In addition, the milk that has been milked is processed in-house by “pasteurization” and we are particular about the production of milk that retains the flavor closer to fresh milk. As a result of the recent coronavirus infection, we were in a situation where we must consider the disposal of milk that has been milked, while processing dairy products ourselves. While we are thinking of what we can do, we agreed with the proposal from Hoshino Resorts and decided to send us new milk for milk jam production.

Mr. Hamada, the leader of this initiative, and Matsuda, the general manager of RISONARE Nasu, visited the forest ranch on a certain day in April and asked Mr. Yamakawa, the representative, about the characteristics of cows and the quality of milk. After that, we discussed about future efforts.

At the same day, at RISONARE Nasunai’s farm “Agri Garden”, we harvested the herbs that could be used and made a milk jam prototype.

We will consider the method of providing the milk jam produced at the resort’s facilities and restaurants for the time when everyone can enjoy traveling with peace of mind and aim to implement it.
In addition, Hoshino Resorts has always considered the provision of foodstuffs and food culture that are unique to the region as an essential element in shaping the journey. Starting from this initiative, Hoshino Resorts will launch a “mottainai project”. In the future, we would like to tackle the food loss issue, which is a concern not only for RISONARE Nasu but also for various ingredients.

Hoshino Resort
Operates 42 facilities in Japan and overseas, centering on 5 brands: luxury brand “Hoshi noya”, hot spring inn “Kai”, resort hotel “Risonare”, city sightseeing hotel “OMO” and loose hotel “BEB”.
＞ Hoshino Resort Official Site

Hoshino Resorts RISONARE Nasu
Japan’s first “Agriturismo Resort” opened in November 2019. In the vast nature located at the foot of Mt.Nasu, you can enjoy meals enjoyed in courses and buffets, activities to enjoy the nature of the four seasons, and time spent in comfortable guest rooms, centering on the experience of experiencing local production activities. I can do it.
＞ Hoshino Resort RISONARE Nasu

Forest Farm
Nasu’s nature, people and jersey cow ranch in Nasu Town, Tochigi Prefecture. We produce thick, full-bodied jersey milk’s original sweetness and milk, cheese and butter that have a fresh aftertaste with a flavor close to that of freshly squeezed. Dairy products such as the forest nori milk, which is a popular breakfast at RISONARE Nasu, are on sale.
＞ Forest Farm