In a corner of the residential area of Hachioji in western Tokyo, the dairy Isonuma Milk Farm has raised dairy cows for about 60 years. The scenery is so tranquil that when I hear a cow bellow out a "moo," I can almost forget I'm in Tokyo.
There are six kinds of dairy cows here such as Holsteins and Jerseys, which number about 100 in total.
Masanori Isonuma, 68, head of the ranch, said, "I want you to know that there are many kinds of cows and each has its own individuality." About one ton of milk is collected every day from healthy cows.
In order to reduce odors from offending the nearby neighborhoods, coffee grounds, which have a deodorizing effect, are spread around the cows' beds. This is an innovative technique used by dairy farmers in urban areas.
To help reduce food waste, the cows' feed is made from discarded vegetable and fruit pieces from nearby food factories. These cows eat delicious green leaves, pineapples and watermelons twice a day.
About 90% of the milk produced here is shipped as a raw material for products of Tokyo Milk dairy manufacturers. The remaining 10% goes into the farm's original products.
In addition to fresh milk, additive-free yogurt is also produced on the farm.
Every Sunday, the farm also holds milking and butter-making classes for children. A 6-year-old primary school student from Kunitachi, Tokyo, said: "I touched a cow's udder for the first time. It was warm, and the milk is delicious."
"[Visiting this farm] is an opportunity to get familiar with dairy farming jobs and the vital force of living things," Isonuma said, smiling at the cows.
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