hironta-type self-support school (spring, summer)
It is ... with the self-support school
Experience-based image (image)
Plan introduction
Summary of the self-support school
①It is held every month. 8 days and 6 nights (possible for actual expenses 1,500 yen/day toward the request for extension)
Partial participation is OK. 2 days and 1 night 15,000 yen
②Each three time capacity. The staying is basics, a person of song field. As for the possibility to become the vacancy of the main building depending on the change of the corona evil.
③The entrance fee tuition 70,000 yen food expenses, hotel charges 30,000 yen (night three meals 5,000 yen/day)
④Training contents and process: The constitution in the composing type appropriate from the work that I accepted like the constitution plan of the attached sheet in a season. As, in the self-support school, it is one pillar that senses a self-support living bodily, charge today's as for not only the self-support work at the time but also the cooking, the bath attendant, the cleaning as the everyday routine work. In addition, the work reads the work procedure which I handed beforehand and takes the technique to do in spite of being a thought by oneself. I acquire far it than the person tells the net income steps (the technique that I adopted by a lecture of Doshisha University Graduate School).
In addition, my book which wrote in the four seasons of the self-support living beforehand sends "the logic of the rural living". I should be able to do simulated experience what kind of scene in the four seasons the work that by having you read this, participated in is.
⑤A participation application. I confirm the desired schedule of the person planning participation on the deadline on the end of the month before opening of a school month and decide the opening of a school day.
●I match the opening of a school of this month on the desired day of the customer and will found a school.
■Training menu
| All year | In spring | In the summer | In autumn | In winter | |
| Clothes | Spinning yarn dyeing texture | The sum cottonseed firewood | I reel a cotton crop class | ||
| A meal and allied work | I make salt (visit experience) U.S. raw sake - shochu distilled liquor Ham, sausage Tofu, natto Handling of fish, mayonnaise The making of compost (aboriginality bacteria others) The dismantling of the chicken | Miso (from ricemalt) Soy sauce (from ricemalt) Tea picking, processed tea (green tea, medicinal herb tea) Shiitake bacteria beat Beer brewing (but I use a kit) Plum processing (pickled plum, plum syrup Plum extract, plum miso) Semination made with vegetables seedling length field in the spring and summer It includes pickled shallot crop ... pickles Barley wheat crop threshing Rice relations (election for salt water immersion semination) Rice-transplanting | Maintenance of the water source Draining water mowing | Camellia collecting I squeeze camellia oil Beer brewing Potato shochu Fried chin salt chin A potato moat and the making of perception kolo Cull salted vegetables The making of dried bonito Soybean crop - threshing - sorting I cut rice and receive it ... threshing - Vegetables semination raising of seedling in the fall and winter | Pickle (pickled daikon Chinese mustard Chinese cabbages) Dried strips of radish Mochi pounding The making of perception kolo rice cake Soy sauce |
| House | Skill in use of hills and rivers Necessary carpenter tools The making of waste oil soap Study of the self-support tool | I take the cool air of the swamp | Collecting brushwood | Charcoal making Felling and wood-splitting of the tree Effect of the kotatsu set in the floor | |
| Energy | Skill in use of clay charcoal stove A bath attendant and cinders usage Solar heat water heater The making of hetsui |
I constitute in combination the menu mentioned above in each time
■It is, for example, a class, a work table of March
Evening Kurushima for the first day. I hull miso at night on the orientation fourth day (and I boil a soybean and mix it with salt, malt * kigeru
Wash miso wheat, water immersion The making of natto that I use the stewed soybeans
Collecting fuel made with 2 nichimokuhetsui The making of fifth day aboriginality bacteria compost
I steam wheat and am made with ricemalt Dry field farming business (kind lowering)
(in an interval) Used charcoal, charcoal, how to use clay charcoal stove sixth day free action, sightseeing day
The third day tofu mayonnaise The seventh day impression society adjournment
Various how to use miso
