- 17 時間前
カテゴリ
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教育トランスクリプション
00:00It has a kind of chic California vibe.
00:05But this wind doesn't sound like California.
00:08In short, it's extremely cold.
00:12This is Zen Kajiwara.
00:14Wow, that's amazing!
00:15Chichibugahama is located in Mitoyo City, Kagawa Prefecture.
00:22Apparently, this place has become a popular spot for a certain reason.
00:26What is this?
00:28This is how to take stunning photos of Chichibugahama Beach.
00:33Is there a place for this?
00:35They're taking pictures, they're taking pictures
00:38Oh, they want me to take the picture where there's a puddle.
00:41Right?
00:41Even if you take a picture on the sand, it won't reflect like a mirror.
00:46If you stand there, you can take a good picture.
00:49To take the best photos
00:52I wonder what kind of photos I'll be able to take.
00:54This is Chebi in front of the camera.
00:56Chebi
00:57yes
00:58thank you
00:58thank you
01:00Wow, amazing!
01:01You can take photos like this.
01:03I often took my bicycle there.
01:06I submitted it to a photo contest about 10 years ago.
01:08The Tourism and Exchange Bureau saw the photo contest.
01:13I wonder if this could become a tourist spot.
01:16I posted it on social media and it went viral.
01:20So, could you take a picture of me too?
01:21I wonder what will happen if the wind is even a little strong.
01:24That's true, isn't it?
01:26The best place to take photos is at Kanchoji Temple, where tide pools form on the beach.
01:31I waited for a moment when there was no wind to capture the reflection on the water's surface like a mirror.
01:36I will wait.
01:37please
01:37Feeling good right now
01:38Almost there.
01:39It will stop.
01:40The wind
01:42now
01:42Ready, set, go!
01:44It looks good.
01:46Wow, what amazing clouds!
01:48I think that's fine.
01:53Wow, that's amazing!
01:55That's amazing!
01:56Because it's a silhouette
01:57That's amazing!
01:58Pand is cool too, isn't he?
02:00yes
02:00It's Nezamatic, isn't it?
02:02thank you
02:09Let's take a tour of some hidden gems that Udon Dog will want to visit right now!
02:15Lemon Lemon
02:18Canned lemons grown in the sea breeze of the Seto Inland Sea
02:22good
02:24good
02:24Bend upwards
02:27Ah, that's good.
02:28Feels good
02:29It makes a "whoosh" sound.
02:30Experience traditional fan making, crafted from a single bamboo stalk.
02:35I'm eating sea urchin straight from my thermos.
02:38Here?
02:39Wow wow wow wow wow wow wow
02:40picture?
02:42Udon?
02:44What's a sea urchin that eats udon noodles?
02:48Hey!
02:50From the very first shot
02:52Yes, yes, yes, yes, yes
02:54Visiting Tonpira in search of great fortune
02:57This is a view that only those who have worked hard can witness.
03:01Enjoy Sanuki to the fullest, at your own pace.
03:04Please join us!
03:33Yeah.
03:37Zen Kajiwara's Kagawa
03:38A relaxing trip in Udon Prefecture
03:41Ah, you two get along so well.
03:43The sea
03:45It's beautiful.
03:47The waves are gentle.
03:49this
03:51The place they arrived at was Mito Yoshinomachi.
03:54A hill stretches out overlooking the Seto Inland Sea.
03:58Oh, this is a mandarin orange.
04:00That's nice.
04:01It's like I've come to paradise
04:03That's how the fruit
04:05These oranges
04:06Wow wow wow wow
04:08That's amazing!
04:10How many oranges do I need to grow?
04:13Wow!
04:15Lemon Lemon
04:18I can't believe so much can grow from just one tree.
04:22That's amazing, the number
04:25That's amazing!
04:26Oh, there it is.
04:28There's a mini-truck parked there.
04:31Hello
04:31I'm sorry
04:32Ah, hello
04:33Huh? What's going on now? Harvesting?
04:35Yes, we are harvesting lemons.
04:36Is this a time of year for that kind of thing?
04:37Starting right now
04:39Oh, I see.
04:40Until around May
04:41Huh?
04:42I'll just keep doing it lazily for a long time.
04:44Can lemons really get that fluffy?
04:48It's huge!
04:50Is Shaben really the best choice for this?
04:53Yes, I think this area itself is
04:56Originally, this area was a production area for Unshu mandarins.
04:59Unshu mandarin oranges
05:00That's right, this area is a production region for Unshu mandarins.
05:04It gets really cold in the winter, though.
05:07When you're near the sea, the seawater temperature is warmer than the air temperature.
05:12It seems the temperature won't drop that low.
05:15Is that so?
05:18So, this area is really one where frost hardly ever falls.
05:23Shall we harvest together?
05:24It's okay, it's okay, it's easy so just take a moment
05:27TRUE
05:31I had them cut a little longer than usual the first time.
05:36We'll do it again in that same way.
05:39Once isn't enough.
05:40So take Jayto
05:42Yes, I'll bring it.
05:44So this
05:45That's right, that's right.
05:45Cut it like this
05:47If you insert it with the shaft still long
05:49It will damage the other fruits.
05:51For other lemons
05:52That's right, that's right.
05:54They are harvested only after they are fully ripe, hence their size.
05:58Wow, this is amazing, and truly impressive.
06:00Judging from the old image of lemons, really
06:03I'll try a little.
06:04Just looking at it makes me feel sour.
06:07Pho is like this...
06:09Seriously?
06:13oh
06:14They'll come, right?
06:14I'll come.
06:15It's hard on the eyes.
06:16It caught my eye
06:18Even with this
06:19After working hard and sweating
06:21It would be wonderful to feel that way.
06:25Lemonade or something
06:26I always do it in that field.
06:28Oh, that's nice.
06:30like this?
06:30That's right, that's right.
06:35This is really good!
06:37Hmm
06:38oh
06:40It tastes better with a little extra honey.
06:45Add hot water
06:47Doesn't this melt? Doesn't it melt?
06:48It melts
06:48important important important
06:50And then slice it into rounds.
06:53Ah, yes yes yes
06:54Then, add fruit juice to your liking.
06:57It would be a lot of work to put all of this in, wouldn't it?
06:59Well, actually, it's pretty tasty.
07:01please
07:06Wow, it's delicious and rich!
07:08Such luxury
07:10Um
07:10Doesn't it feel good on your throat?
07:12I don't think we can just leave it alone.
07:15good
07:17good
07:18This is what we usually do.
07:20When taking a break in the field
07:22I also drank.
07:23Take a breather
07:25It really cheers you up!
07:26Ah, yes.
07:27Refreshing
07:29Can I ride this?
07:30Ah, let's go together then.
07:34Ms. Asano took over her grandmother's farm and became a lemon farmer.
07:37Eleven years ago, after harvesting, he would go around to his customers' shops and sell the freshly picked produce.
07:44They're apparently delivering lemons to a udon restaurant.
07:50Hi, this is it, hello, thanks for always taking care of me, what is this?
07:59Seriously, a udon restaurant?
08:02They seem like the kind of place that would serve pasta or toast.
08:05I can't find a single one like that.
08:30Huh?
08:31It was hard to get good lemons back then, but from that time on, my
08:37The owner, Mr. Akiyama, opened this shop after using lemons.
08:44That was 13 years ago, and since then I've been a fledgling lemon farmer.
08:48I met Asano-san and we hit it off, and since then I've been using lemons.
08:52They apparently have a menu.
09:20The udon noodles are so heavy they keep falling down.
09:26Yeah
09:26Yeah
09:28Lemons are great, aren't they?
09:29Delicious!
09:30Koshi is amazing!
09:32It's delicious, isn't it?
09:33Yeah
09:35This is the chewiest udon I've ever eaten.
09:39One after another
09:40We look forward to seeing you at the boiled rice restaurant.
09:42Yes yes yes yes
09:43It's freshly fried
09:45It's super crispy!
09:48Okay
09:48Plenty of lemon on the tempura too
09:52Yeah
09:54It's fried up nicely.
09:56Are there any other dishes that use lemon?
09:58I've tried various things, like putting it on curry udon.
10:01Lemon in curry udon?
10:02Lemon and curry
10:04Lemon chicken curry
10:05Lemon chicken curry and various other things
10:06It depends on whether you have lemons or not.
10:08It's different in the summer, isn't it?
10:09They are completely different.
10:10This is
10:11The udon is so delicious, you won't be able to stop eating it!
10:14I highly recommend the lemon-infused udon, a specialty of Sanuki.
10:21A port town in the central part of Kagawa Prefecture
10:24I've come to the multi-combo.
10:28Hello
10:29Which candy are you going to take?
10:31For catching sea bream and black sea bream using bottom trawling.
10:35Bottom trawling?
10:36yes
10:37i want to eat
10:40Is there anything else we can find here?
10:43It's inevitable that year after year
10:45The catch volume has been decreasing quite a bit.
10:48Why is that?
10:49It's the kind of irritation you get from mobile phones and stuff.
10:52What's wrong?
10:53Isoyake is a recent term.
10:55Due to the massive proliferation of purple sea urchins
10:58I eat a lot of seaweed.
11:00Those guys eat all the seaweed and stuff.
11:02fry, etc.
11:03I guess there are no longer any places to hide those kinds of things.
11:06You can't even bury eggs.
11:09You can't bury it there, you know.
11:10yes
11:10They've exterminated some of them, right?
11:12When I went to exterminate them, I found about 300 or 500 of them.
11:15yes?
11:16If we don't pick them, the seaweed will disappear.
11:19I agree
11:21In order to make effective use of the troublesome sea urchin
11:24At a local high school's fisheries department
11:26I hear they're undertaking some new initiatives.
11:29Excuse me, do you farm them here?
11:31yes
11:31I heard you're doing it.
11:34yes
11:35Are you high school students?
11:36Yes, please, go ahead.
11:40That's amazing!
11:41What are you doing right now?
11:43In the form of research
11:45We are cultivating sea urchins in tanks.
11:49Here?
11:49yes
11:50Wow wow wow wow wow wow
11:52Huh?
11:52Which one is it?
11:54feed?
11:54Udon?
11:55Are you eating?
11:56I agree
11:57First, there's broccoli, for example.
11:59Like cabbage, for example.
12:01I was giving them all sorts of vegetables, but
12:03At times like that
12:04Izakaya chain restaurants in the prefecture
12:07There are some udon noodles that are going to be thrown away.
12:09Since he eats anything, I thought I'd try frying him up.
12:11They eat it in a fun way when you fry it.
12:14I still can't believe it.
12:16If you put udon noodles on these thorns...
12:18There are tiny feet between the thorns.
12:21You use this to bring it to your mouth.
12:24Seriously?
12:26This is the mouth.
12:27Take that with you.
12:30Oh
12:31Is there anything different about the sea urchin itself compared to previous sea urchins?
12:35In terms of appearance, the sea urchin itself is different from a regular sea urchin.
12:39It also turns whitish, and the taste is like the sea urchin that everyone usually eats.
12:45Compared to that, it's really sweet, so I'll take it home.
12:49If you bring it home, your family will be happy and surprised, right?
12:54Are you really happy?
12:58You can get this Sanuki udon at local restaurants.
13:03Wow, that's amazing!
13:04This is Sanuki udon sashimi.
13:07Yes, this is how you open it.
13:09Yes, when you open it,
13:10And this is Sanuki udon gunkan sushi.
13:14It's a pale sea urchin color.
13:16I'll take this.
13:19Yeah
13:22It's delicious.
13:24Salt flavor, gummy flavor, gummy flavor only
13:27The sea urchin flavor is slightly weaker, or rather, in a good way.
13:30weak
13:31It's refreshing, isn't it?
13:32It's not refreshing.
13:33A completely new type of sea urchin that is easy for women and children to eat.
13:37In terms of shape,
13:39But I might be able to eat a lot more of this than regular sea urchin.
13:44It's delicious.
13:44You'll be surprised.
13:46thank you
13:49Dogs have it tough too.
13:50Next is the forest with 785 stone steps.
13:53This is sudden, isn't it?
13:55This is the final difficult part.
14:01A leisurely trip in Kagawa Prefecture, the home of udon noodles, before Kajiwara
14:08Next, we stopped at Marugame Castle, protected by sturdy stone walls.
14:15The stones are huge, one by one.
14:18Wow, this is amazing, this is incredible!
14:21I wonder how thick this is.
14:24I don't understand at all.
14:26amazing
14:27I wonder how they transported it.
14:32There are so many cute mascots!
14:34Is it a souvenir shop?
14:40There are so many close-knit groups there.
14:42yes
14:43This is Marugame Uchiwa.
14:44Marugame nurturing?
14:46yes
14:46Is it a local specialty?
14:47It's a local specialty.
14:48TRUE?
14:49Castle and
14:51This is Takeuchiwa.
14:53It is all made of bamboo.
14:57That's true.
15:02One of the unique features of Marugame is that it's made from a single bamboo stalk.
15:06That's right
15:07yes
15:08There are so many kinds, and they're huge!
15:11Is this something for a festival or something?
15:13Yes, that's right.
15:14There are dozens of different shapes for the inner ring.
15:19It's beautiful.
15:20There's a difference between the long one and the round one.
15:23As expected, having long cheeks allows for good airflow.
15:25is that so
15:26yes
15:27Oh, but the wind
15:30The rounder one gives a gentler impression.
15:33The reason we started creating an inner circle was
15:36Is it like the Edo period or something like that now?
15:38400 years ago
15:39Samurai did side jobs.
15:42You can make it with bamboo, paper, and glue.
15:47The fact that all three were located within the four prefectures of Shikoku
15:52That's the reason it spread.
15:54Is that so?
15:55yes
15:55What happened to this person?
15:57Takejiro Waki
15:59In the past, knives were made from a single piece of wood.
16:02I invented a tool
16:04We can now mass-produce.
16:06Are you still using that tool?
16:08I'm using it.
16:09Are you using it?
16:09yes
16:13Actually, Mr. Mitani
16:14Traditional craftsman from Marugame
16:18I'll be shown around his home workshop.
16:49Workshop
16:50Yes yes yes
16:50Are you doing it?
16:51yes
16:53Is that just by eye?
16:55I already know what I'm going to make.
16:58Don't you understand?
17:00yes
17:00Wow, that's almost a match!
17:02hey
17:03that's right
17:04Look
17:09Almost identical?
17:20Now cut each one to 0.5 mm.
17:24Let's make this quantitative.
17:26Yes yes yes yes yes yes
17:29It's quite a lot of manual work, isn't it?
17:31yes
17:33I can only cut about 10 centimeters.
17:37This tool
17:38Then, rub it down with your hands.
17:40yes
17:41Bamboo is made with stain, you see.
17:44All
17:44Just as
17:46Let's continue like this
17:47thus
17:47Oh
17:51We're going all the way down.
17:52Down
17:52thus
17:54Haa
17:56If you don't get wet to do it
17:58I can't do that.
17:59hard things
18:00that's right
18:00It breaks, doesn't it?
18:02Isn't it beautiful?
18:03Really.
18:04Secure
18:05Yeah
18:06So, do this one.
18:08Up
18:09Oh, it's going, it's going.
18:10He's saying
18:11It's quite difficult.
18:12this
18:12This time, the opposite.
18:14This way
18:15Conversely
18:16And the opposite
18:16Not yet.
18:17bend
18:18Up
18:19Ah, I understand.
18:21Feels good
18:21It goes "Ghosn!"
18:24Yay!
18:25Yay!
18:27When you knit this with yarn it will spread out
18:30Oh dear, oh dear, oh dear
18:32Well
18:35It's a paper called "Tengu Fisherman."
18:38yes
18:38Now, I'm going to stick this on.
18:40It's incredibly thin.
18:42It's said to be the thinnest paper in Japan right now.
18:45Oh, really?
18:45yes
18:46Mix, mix
18:47This is seaweed.
18:49yes
18:49Then, attach it.
18:51Are you really going to put that much on?
18:53to this point
18:53Yeah
18:55Place it
18:59They're practically glued together now.
19:02Yeah
19:02Then, we'll just set the spacing nicely and do it.
19:05Oh, this is going to be tough.
19:08So, the table
19:13How much do these kinds of fan artisans, like my mother, make these days?
19:16Are you there?
19:17There are currently only 7 traditional craftspeople who are actively working.
19:21oh
19:23People who can do Takeuchi
19:24Ah
19:26Do you cut it with scissors?
19:27With scissors, like this
19:29yes
19:31The process of making a fan can be broadly divided into making the frame and
19:35Two needles
19:37It used to be a division of labor, but now one craftsman does everything.
19:41Apparently they are doing it.
19:44When you're a kid, you often look at things like fans and just stare at them like this.
19:47Have you ever looked at it like this?
19:49Hey
19:50I wonder what's going on.
19:52I never imagined it would turn out like this.
19:54This is really light.
19:58I was impressed by the delicate technique of manipulating the bamboo with such ease.
20:05When you come to Kagawa, you absolutely have to visit Konpira-san.
20:08I have fond memories of climbing those stone steps with my mom a long time ago.
20:12bye bye
20:17500, huh?
20:18yes
20:19Omotesando-suji has a retro Showa-era atmosphere.
20:22thank you
20:23Let's go to a place that brings back fond memories.
20:26Hey
20:28From the very first shot
20:30From the very first shot
20:57There are a staggering 785 stone steps leading up to the main shrine.
21:02During the Edo period, when travel was prohibited for commoners
21:05Visiting shrines and temples is permitted, and once in a lifetime...
21:10Ra-san
21:10People from all over Japan were visiting this place.
21:15Oh dear, oh dear oh dear oh dear oh dear
21:18Ya ya ya ya
21:19That's insane, wow, this is amazing!
21:23It is believed that by climbing these stone steps, one can purify their mind and body and have their wishes granted.
21:28It is believed
21:33There's still quite a bit left, isn't there?
21:35This is a view that only those who have worked hard can witness.
21:42I was surprised to find myself quite out of breath.
21:47Once you pass through this large gate, you've finally entered the temple grounds.
21:51It's hard to believe we're only halfway there.
22:00What kind of dog is that?
22:01Those aren't guardian lion-dogs, they're dogs.
22:05What is this?
22:05good morning
22:08What kind of dog is this?
22:09This is called a Compillain.
22:11In the Edo period, there were people who lived far away and couldn't easily come.
22:15I put a bag over my pet dog
22:18That bag contains the travel expenses, right?
22:22Lower the cost of dog food and things like that.
22:25I'll ask someone who's going to Kompirainu to take me along.
22:27A story from long ago
22:28This has been going on since the Edo period.
22:30It existed until the beginning of the Meiji era.
22:31Really
22:33Because of this custom of the Compiraineu
22:35Even now, they say that it's perfectly fine to bring your pets when you visit the shrine.
22:42Wow, they really did a great job making this!
22:44This was made by human power, wasn't it?
22:45That's right.
22:47This place is nice too, the view is great.
22:49It feels good.
22:53I just had a thought.
22:56I think it's one level down.
22:57One section here is actually 785 sections in the Honda field.
23:01It's in the negative.
23:03Actually, there are 786 steps.
23:05I made a mistake, so it's going down.
23:05I'm not wrong.
23:06If you read it as a mnemonic, it becomes a source of worry, doesn't it?
23:10To make it easier for those who come, we lowered the level of their worries by one step.
23:14ru
23:14But this will make it go up, won't it?
23:16Bridge
23:18That's convenient too.
23:21This is quite sudden, isn't it?
23:22This is the final difficult part.
23:25You can see the palace over there, right?
23:27That's Honpira Inu's main shrine.
23:31No no no no no
23:33Everyone did a great job!
23:34That's true.
23:35Everyone's making huffing and puffing noises.
23:39But when it goes up it's really amazing
23:43It is revered by many people as the guardian deity of belt-shaped transportation.
23:47I have been
23:48It is said that even now, more than 4 million people visit the shrine every year.
23:56Wow, that's amazing!
23:58The view is great, isn't it?
23:59All the hard work was worth it to see this view.
24:02It's been 27 or 28 years since I last did this!
24:04The last time I came, it just felt like I was there without really knowing anything.
24:07This time, I came here and was able to hear a lot of different stories.
24:10I felt so grateful.
24:12I'm glad I came.
24:15Wow
24:15It has the most luxurious map feel in Japan.
24:18That's awesome!
24:19Port Tower
24:20That's it.
24:25I'll enjoy having this
24:27What is this?
24:29I want to go far away.
24:30If you want to watch it again, check it out on Tuber.
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