《 栗仕事と秋茄子ラザニア🌰｜秋の手しごとを愉しむ日｡｜暮らしのVlog #160 》Cozy Japanese Autumn. Chestnuts & Eggplant Lasagna.

《 栗仕事と秋茄子ラザニア🌰｜秋の手しごとを愉しむ日｡｜暮らしのVlog #160 》Cozy Japanese Autumn. Chestnuts & Eggplant Lasagna.

November is slipping away before I know it. 💭🍂 This month brought so many true autumn days, and it made me happy every single day. I’m finally getting used to these long autumn nights. 🌞 It feels like today will be another good day. 🐶 I had been so busy that I almost gave up on my Chestnut-Work this year. 💭 But I heard a rumor that freezing them makes the skin easier to peel, and my food-play friend Mrs. Miyamoto gathered chestnuts for me. 🌰 And at last, the day came when I could finally work on them. 😮‍💨💫 Before Mrs. Miyamoto arrives, I start getting lunch ready. ◎ I’m making a vegetable-rich meat sauce. Onion, carrot, celery, bell pepper, porcini, tomatoes, and more. First, I sauté garlic and pork. 🔥 When the finely chopped vegetables soften, I add cherry tomatoes, tomato purée, and porcini. I add bay leaf, oregano, and nutmeg for aroma, then season with shio-koji and black pepper, and let it simmer for about 30 minutes. Today’s star is my autumn-eggplant lasagna. 🤭🍆 Instead of pasta, I use thin slices of eggplant. ◎ I grill both sides until nicely browned. I blend butter with rice flour, then slowly loosen it with soy milk until it becomes a béchamel sauce. 😋 I season it lightly with salt and pepper. Then I layer eggplant, meat sauce, béchamel, and cheese. A sprinkle of grated cheese on top, and the lasagna is ready. 🥳 I’ve been craving lasagna for so long, so I’m truly excited. 😢 Next, I make a corn focaccia. 🌽 I forgot to buy bread-grade rice flour, so I’m trying with pastry rice flour instead. 🔥 I lightly mix rice flour, beet sugar, dry yeast, and salt, then add rice oil, warm water, and corn, and knead it all together. I add psyllium at the end and bring it into one dough. I spread it out thinly, coat the surface with olive oil, and let it rise in a 35°C oven for 20 minutes. 💭 While it rises, I make a shimeji and spinach soup with onion kōji. I add plenty of grated ginger to warm myself up. 😚 It didn’t rise to twice the size after all…! 🫤🫤🫤 I poke dimples and top it with rosemary and salt. 🌿 A generous drizzle of olive oil, and everything is ready. 🎖️ KOME gets so excited to see Mrs. Miyamoto again after such a long time. 💌 And once again, she brings so many gifts for me. 😢 Souvenirs from her trip, coffee beans for today’s snack—one thing after another keeps coming out of her bag. 🤣💦 KOME has secretly been waiting for the treats too. 🤫 I mix her homemade rhubarb jam with olive oil, apple vinegar, whole-grain mustard, and salt and pepper to make a salad dressing. Persimmon, tomato, candy-stripe beets, summer strawberries, and more. The lasagna and focaccia finish baking too. 🥂 It’s thin, but it has to be crispy, chewy, and delicious. 😤 🦁: “Looks delicious!”
👩: “That’s so true!” 🦁: “Where should I cut it…” 👩: “A lovely scent drifted over here!” The herb-scented meat sauce and the autumn eggplant are just perfect. 😭 The gentle béchamel and the melty cheese come together, and an unbelievable kind of happiness is waiting there. 😮‍💨🍃🕊️ Mrs. Miyamoto gives me more “delicious!” than I can count. 🥹 After eating plenty and filling myself up, it’s time to tackle this year’s big Chestnut-Work together. 🔥 What a wonderful meal !!! And from here, the Chestnut-Work finally begins. 🌰 This year again, the two of us prepared about a hundred chestnuts. 😳 Frozen chestnuts become easier to peel after soaking them in boiling water for five minutes. 💭 First, I peel the outer shells off sixty chestnuts for the Shibukawa-ni.
(Shibukawa-ni is a traditional Japanese sweet made of chestnuts simmered with their inner skins in sugar syrup.) The chestnuts that took us an hour to peel are then simmered with baking soda to remove bitterness. Since this year’s chestnuts came from a different grower, I had to repeat the bitterness-removal process four times. ◎ 🦁: “The birds are chirping loudly.” 👩: “What are they talking about?” 🦁: “I think they are telling to come home quickly because it’s almost night.” I scoop out the steamed chestnuts to make Kuri-Kinton. 🤭
(Kuri-Kinton is mashed sweetened chestnuts.) The sound of the pot boiling, the sound of scooping chestnuts, the crows calling. A quiet, peaceful time flowed on and on. 🍂 Next, remove the strings from the chestnuts after they have been blanched. Once I reach this point, I’m almost at the finish line. 🏁 I simmer them with beet sugar. For the Kuri-Kinton, I add beet sugar and a little salt, mash it over low heat, and stir until it becomes rich and sticky. 🥣 We made Kuri-Kinton for the first time last year, and it moved me so much. I’m so glad I get to enjoy it again this year. 💭 Now that I’ve wrapped up the work, it’s time for a little reward. 🤭 We’ll eat the pumpkin rice flour tart Mrs. Miyamoto baked for us, along with freshly made Shibukawa-ni, Kuri-Kinton, persimmons, and maple leaf-shaped mochi. 😭 A dessert plate filled with autumn itself. 😢🍁 For now, good work today. Time to enjoy it. 🍂 Every part of this autumn-filled dessert plate was delicious, and it made me so happy. 😢 I’ll look forward to next autumn again. The last task of the day is chestnut dyeing. ◎ We try dyeing fabric with the broth leftover from removing the bitterness from the chestnuts. 🥹 We’ll try dyeing a hand towel, a tote bag, and a shirt. 🦁: “I feel like I’m doing something wrong…!”
👩: “I agree…!” 👩: “This is a major incident…!” I wonder what color it will turn into… I let it simmer on low heat for about an hour, looking forward to the result. And with this, this year’s Chestnut-Work comes to an end. I tried to take on so many things, and it turned into a long day. 😮‍💨 I’m grateful she stayed with me until late. I said goodbye to Miyamoto-san, promising to deliver the towel and shirt another day. The once-plain white fabrics have turned into a deep, gentle pink. The colors nature creates are really so gentle. 💭 To make sure the color doesn’t fade when washed, I simmer them further in saltwater to set the dye. All my friends around me are catching colds… 👀 Severe dryness and cold require careful measures. 🍋 I’m glad I was able to do Chestnut-Work again this year before autumn ends. 😮‍💨 Now I can welcome winter without regrets. ☃️ A day to remind myself that if I can enjoy things that seem troublesome, life becomes richer and gentler. 🕊️ The sparkling, bustling month of December is beginning. 🎄 Let’s enjoy these busy days at our own pace, without rushing. 🐕 I hope you have a peaceful day tomorrow. Thank you for your good button and channel registration. I would be happy if you could give me a comment as it will encourage me.
See you next video.

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#161
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Please watch until the end!

00:00 ／ opening
｜
00:37 ／ 秋の光。
　　　　Autumn light.
｜
02:55 ／ 秋茄子のラザニア。
　　　　Autumn Eggplant Lasagna.
｜
07:12 ／ とうもろこしフォカッチャ。
　　　　Rice flour Corn Focaccia.
｜
09:59 ／ 腹が減っては戦ができぬ。
　　　　An empty stomach makes for a poor warrior.
｜
13:57 ／ 栗あそび、二〇二五。
　　　　Chestnut-Work, 2025.
｜
20:43 ／ ご褒美の時間。
　　　　Reward time.
｜
26:10 ／ 次の季節へ。
　　　　Onward to the next season.
｜
29:05 ／ ending

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　　　 Akiko Akiyama @pianolal1122
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