- 17 時間前
カテゴリ
📚
教育トランスクリプション
00:02This is Packun.
00:03I am currently in Komachi, Ehime Prefecture.
00:09Wow, what is this bridge?
00:15That's amazing!
00:19The place I visited was Yuge Shrine
00:22The beautiful arched bridge has become a symbol of the town.
00:28It's like a bridge to another dimension.
00:33What is this?
00:35It's incredibly solemn, or rather...
00:40I'm sure they've been watching over this village all this time.
00:48Uchiko is a town where 80% of the area is surrounded by greenery.
00:53The beautiful mountain scenery that everyone who lives here has cherished
00:59There are many left.
01:06That's amazing!
01:08I love mountains.
01:11I grew up near the mountains.
01:13I've even fallen in love in the mountains.
01:16Well, I come here sometimes, so it's one of my favorite mountains.
01:21The level of commitment of the people who live there must be different.
01:24How to interact with the mountains, too.
01:25That rural mountain
01:28I would love to see the way of life in a village nestled in the mountains.
01:32I'd love to see what's beyond that.
01:35By the way, isn't this a really lovely picture?
01:38It will never end
01:40I want to keep discovering things along this river.
01:47Wow, I see.
01:50An astonishing sight I found deep in the mountains
01:53Its true identity is a black, gleaming work of art.
01:58amazing
01:59It's so beautiful.
02:01Why didn't I know about this town?
02:05Encounter in a beautiful city
02:06Beautiful handiwork
02:09I was deeply moved by the traditional Japanese candles.
02:13Wow, what is this?
02:15Enjoy a meal at a traditional Japanese house with a spectacular view.
02:18A luxurious feast of mountain delicacies
02:20It's delicious.
02:26My Shareline
02:27Living in the countryside
02:28A journey of encounters
02:47Next, we'll explore the beautiful world of Japanese candles.
02:51That's amazing!
02:52Why are we doing lowpacking?
02:55I'm doing a low pack.
02:56surely
03:01Pack of Ehime
03:03A journey through life in the countryside
03:08First, we look for local specialties.
03:11Into the forest
03:15That's a strange sound.
03:18Chu
03:19Chu
03:20Chu
03:21Yes
03:23Excuse me, hello.
03:25Sorry to interrupt your work.
03:27What are you doing?
03:29yes
03:30This is where the edible fungus of shiitake mushrooms grown on logs is located.
03:35Are you going to plant shiitake mushrooms here?
03:37To the hole I made
03:38Oh
03:38That's gold, so I'll paint it.
03:41Oh
03:43In fact, Uchikawa Town is one of the leading producers of shiitake mushrooms grown on logs in Japan.
03:48I see
03:50At that time, we were in the midst of preparations for the harvest.
03:54They're open all the time, even during the cold season, right?
03:55It's really cold during the cold season.
03:59In terms of frames, that's roughly 240,000 to 250,000 frames.
04:05amazing
04:06Do you put everything in yourself?
04:08Yes, the two of us
04:09Oh
04:09A happy marriage
04:11Isn't that difficult, ma'am?
04:13That must be tough.
04:16Is this really the best place to get Ishii Falls?
04:20We think it's delicious.
04:21If a person eats it, they won't know where it is.
04:24But it's selling well, isn't it? Doesn't he have the kind of face that would sell really well?
04:28He has a face that looks like a delicious shiitake mushroom.
04:32Now, let's take a look at your prized shiitake mushrooms.
04:37Wow, that's amazing! There are already shiitake mushrooms in it!
04:41Wow, this is amazing
04:44This is the best. The rolled shiitake mushrooms are the best.
04:49No, this is definitely delicious. Wow, the sawtooth oak that will be used as the raw material.
04:57The abundance of shiitake mushrooms in Naikou has led to a thriving shiitake cultivation scene.
05:03Among them, those harvested in spring are called "haruko" and are able to withstand the winter cold.
05:08Apparently, the more you eat, the more flavor and nutrients you store up.
05:21Wow, that's amazing! So, please decide on your top pick.
05:26Should I use my top pick?
05:27Yes, let me see. Wow, it's beautiful.
05:30Starting to wrap it up
05:31Wow, what do you think?
05:33I seem to be a little smaller.
05:35This is just like an apple. Why is it such a cute color?
05:38This is a different variety.
05:40Slip, slip
05:43Slip
05:46Wow, that must be delicious!
05:50Okay, let's eat it with cheese and soy sauce!
05:59Delicious!
06:02These are truly the most delicious shiitake mushrooms I've ever eaten.
06:06As expected of the two of you
06:08Almost no reaction
06:09Almost no reaction
06:13I can't taste it. Is it the taste in my mouth?
06:15Wow, what an amazing wife!
06:17May I have it?
06:19copper?
06:23delicious
06:25The ultimate law of home cooking
06:27Made with locally sourced ingredients by local people.
06:31Please enjoy it if you like.
06:33Excuse me, I'll take it.
06:35Are you going to bite?
06:41Nice, it has a nice atmosphere.
06:43Going down the mountain
06:45I came to this town
06:47It probably looks great at night too.
06:52That's amazing!
06:53Going back even further, it's like this
06:56Going back to history
06:59Oh, it continues
07:01Why didn't you know about this washi paper?
07:04I'm really great!
07:08A charming townscape that has existed since the late Edo period.
07:13I visited one of them.
07:16Kamihagatei
07:22fine
07:23I agree
07:25this is?
07:26This is
07:27It's a wooden building.
07:28Export this
07:30Can you make it into a product?
07:31domestic and international
07:31Therefore, one-third of the domestic
07:34I heard that Naiko was the one who made it.
07:38super major
07:39Yes, in the past
07:44The inland lake was
07:45Used in candles and cosmetics
07:48A town that prospered from the production of wooden pavilions.
07:51In addition to the fact that the raw material, the Japanese wax tree berries, was harvested...
07:55This Hagake had advanced production technology.
07:59He supposedly made a fortune.
08:05Isn't it incredibly picturesque?
08:07He's a merchant, not a feudal lord, right?
08:10amazing
08:10yes
08:14What you'll find here are rows of houses that still retain the atmosphere of that time.
08:21This is a landscape that the townspeople have protected while living their lives.
08:25Around 1905, the citizens' buildings
08:28I've lived here for a long time.
08:31How should I put it?
08:33They are living in it while preserving it.
08:37Something like dust came out.
08:40I feel like I'm living here while preserving the townscape.
08:43Na
08:47The street that was thus preserved stretched for approximately 600 meters.
08:51Various shops line the streets between the houses.
08:56You can also enjoy walking around the town.
09:00Wow, this is the first time I've seen a bookstore with tatami mats.
09:03That's wonderful.
09:07Cobblestone bakery
09:08nice
09:10I'm coming over there today.
09:11This is it.
09:12We will handle all sales.
09:13Wow, that's amazing!
09:15It's a really popular bakery.
09:16Doesn't this bakery look incredibly delicious?
09:21In particular, this time
09:23There are some shops I would really like to visit.
09:26Wow, I highly recommend it!
09:27Ah, here it is.
09:28Okay
09:29I'm coming in for a bit.
09:31Excuse me
09:33Hello
09:34Hello
09:35It's definitely a Japanese candle shop, right?
09:36yes
09:37Because there are lots of Japanese candle shops there.
09:40What I'm doing now
09:41Doing it
09:43I always make it like this in front of the customers.
09:45Yes, here
09:46Oh
09:47So, each one is handmade like this?
09:49yes
09:49All done by hand
09:51Oh
09:55The place I visited was
09:56The only remaining Japanese candle shop in Uchiko
10:00Using a wooden hearth
10:02Traditional manufacturing methods
10:04Apparently, they're still doing it.
10:08This is the wick for the Japanese candle.
10:10The core is also made by hand, one by one.
10:13Apply multiple coats of wax
10:15Spread it like a Baumkuchen
10:16Apply a light coat
10:17The process of making them plump and healthy
10:19I see.
10:20I agree
10:22Please feel free to touch it.
10:23Can I touch it?
10:24Could you just put it in lightly?
10:27Can I have some more?
10:29Ah ah
10:29Did you find it thicker than you expected?
10:31It's 40 degrees now.
10:32It's like, I'm saying it, or maybe not.
10:34When it gets to that point, Lowe
10:35It's a bit sticky, isn't it?
10:37Yeah, yeah
10:37It's thick and creamy.
10:38But I heard it's also used in cosmetics.
10:41yes
10:41Do you kind of understand that?
10:43Yes, so we're also doing low packs.
10:46He's definitely low-packed.
10:48Actually, my skin is really smooth.
10:52The shape of the flames is really beautiful, isn't it?
10:55I agree
10:56After all, there's a unique flicker in these light sticks.
11:00Now the number of foreigners is increasing again.
11:02There is a very high demand for such souvenirs these days.
11:07Yes, it is.
11:08After all, the fact that a straw candle uses fire is...
11:12It does involve some degree of risk, doesn't it?
11:14It is made with care and with the safety of the user in mind.
11:19that
11:19This is the essence of this wooden frame.
11:25I think mass production is the norm in today's world.
11:29Among them, there is this story
11:32Products imbued with thought and history
11:36This might sound strange, but
11:38Thank you for leaving it behind.
11:39Honestly, I feel the same way about Sendai.
11:46Founded approximately 200 years ago
11:49The Omori couple are currently the seventh generation to carry on the history of water.
11:56Actually, I visited this place once before, on a show called "I Want to Go Far Away."
12:05That was exactly 50 years ago.
12:10Uchiko Town
12:14Waro candles, which are now rarely seen.
12:17The wealth generated from the raw material, wood
12:20This beautiful townscape was created
12:32This is Hachitaro, the 5th generation.
12:36This is the grandfather of the current shop owner, Ryotaro.
12:43What is recorded there is the same kind of handcrafted work that we see today.
12:51Since we had the opportunity, I also showed it to the two of you.
12:57Let's start with 10 pounds.
13:01What is this?
13:02This is a showy fruit.
13:06A flashy fruit, you know.
13:07In the end, this is about removing the outlet.
13:13Isn't it this shelf?
13:16It was burning there.
13:18The person who continues to make straw candles is
13:21He's the only one left in this town.
13:29That's amazing!
13:32last train
13:35Isn't this a crazy video?
13:38I've never seen this video before.
13:41That's right.
13:45The opening narration is
13:48I hardly ever see them anymore.
13:50They're calling it a "laughing candle."
13:52Even after 50 years
13:56So, it means nothing will change.
13:58But it looks cool.
14:00He's just like my grandfather.
14:02It really feels like it's being passed down, doesn't it?
14:04Watch that video
14:05The candle shape is somewhat similar
14:09Some people say it looks similar to the shape of the 5th generation model.
14:14There are also some people here.
14:16I really didn't see my grandpa talk much anymore.
14:20That's not the case.
14:21He's actually quite quiet.
14:23But when I heard later...
14:24The article says that he talked a lot during the interview.
14:28But
14:29Normally, it's not
14:29Same here.
14:31Oh, really?
14:32Are you talking to a big eater today?
14:33I'm at home.
14:33They become very talkative.
14:35They're coming to interview us.
14:36When it comes to interviews
14:38Wow
14:39I was simply moved.
14:41I'm grateful.
14:41That's wonderful.
14:46Next up: a stay in a traditional Japanese house, enjoying a feast of mountain delicacies.
14:51Delicious!
14:57Hachikun's Ehime
14:59A journey through life in the countryside
15:02This Ishidatami area of Uchiko Town
15:05A place where the scenery of a beautiful village remains.
15:14So wonderful!
15:16We will visit an inn nestled in such a place.
15:20nice
15:21Excuse me
15:22Excuse me
15:24Yes
15:26Hello
15:26good morning
15:28Yes, hello, welcome.
15:30It's a really wonderful inn.
15:33Um, is it an old house?
15:36Yes, that's right.
15:37What was located above this area
15:38It was moved here.
15:39Was it moved?
15:42No, no
15:42Wow, what is this?
15:46Is this the guest room?
15:47Yes, on the first floor
15:48wonderful
15:49The view from here
15:51the best
15:51It's fine.
15:52Wow, that's wonderful.
15:57District for over 100 years
15:59You can experience the life of a farmer.
16:02Apparently, it's popular.
16:0530 years since it was relocated
16:07I've been running a guesthouse for a long time.
16:08It was 1994.
16:09It's been about 32 years.
16:11About two or three years.
16:11I came to Japan in 1993 (Heisei 5).
16:14It was around the same time.
16:15Ah, someone who lived in the Tohoku region.
16:19Oh, that's Mr. Danielkawa.
16:21Excuse me
16:22No, it's fine, everyone seems to be okay with it.
16:26I am terribly sorry.
16:28It doesn't matter
16:29Yes,
16:30Um, the neighboring Minkara Min
16:32Mr. Miyamoto and others
16:33Working at an inn
16:35Local mothers
16:38Using seasonal ingredients
16:39Home-cooked meals are also popular.
16:42I will be receiving
16:45here you are
16:46Please enjoy it while it's still warm.
16:48thank you
16:48here you are
16:49You can gather these wild vegetables yourselves.
16:51Are you taking it?
16:52Yes, I get it every time, in the morning.
16:53Yes, it changes every time.
16:56We're doing it as a group.
16:58The person on duty collects them.
17:00This is called sorrel.
17:02Sorrel?
17:03Sorrel
17:03Sorrel
17:04yes
17:07It's really delicious!
17:09is that so?
17:10On the contrary, I'd like to serve this as a salad.
17:11I want to eat it.
17:12It's delicious!
17:13Can I eat this raw?
17:15Raw is...
17:17Raw is...
17:17I've never heard of it raw.
17:19Since I was little
17:20It used to be a snack.
17:23Um, slipping through the leaves
17:25The Tang Dynasty is established.
17:26Yeah
17:26I ate it with salt.
17:28So, it's okay to eat it raw then?
17:30It can be eaten raw.
17:31I…
17:32There are small ones too...
17:33I'm young...
17:34I'm young...
17:57I'm young...
17:58yes…
17:58Would this fit?
17:59Yes, everything is delicious.
18:01Everything is delicious
18:02Everything is delicious
18:03And for the main course, we baked various ingredients slowly for about two hours.
18:08, Ameno-uo
18:12please
18:12This too is a local blessing nurtured by the clear streams of Uchiko.
18:17good…
18:20And since it's been baked for two hours, the meat is still plump.
18:24That's right.
18:25interesting
18:26This is the power of far-infrared shellfish charcoal.
18:29These are charcoal pieces for tea ceremonies that cannot be shipped because they are cracked or chipped.
18:36I bought one of those pre-heated grills and I use that to cook fish.
18:40Ah, I see.
18:41Yes, it's Ishidatami-san.
18:43Wait, is it a local product?
18:44yes
18:45Oh really? Has that been around for a long time?
18:47We've been making charcoal for tea ceremonies for a long time.
18:50That's right
18:50yes
18:53What kind of charcoal is used for the tea ceremony?
18:59We will visit the production site.
19:02Ah, is this it?
19:05Look, there's plenty of firewood.
19:08Wow, there are lots of chimneys!
19:11Hello
19:13Hello
19:14Well, the lady at the inn on the cobblestone street told me that here you can charcoal
19:18Are you making it?
19:19Oh, I live here.
19:21Wait, you're not living there, you're making charcoal?
19:23Oh, charcoal!
19:23I said "the person who makes charcoal," not "the person with charcoal on them."
19:26I make charcoal, but I don't make it here because this is my home.
19:31Oh, this is my home.
19:32Wait, is this firewood for home use?
19:35Oh yes, one for home use and one for baking bread.
19:39Are you baking bread? Oh, is that a cobblestone-shaped bread mold?
19:42Oh, that's right.
19:44Um, yesterday, uh, was it a hit?
19:47Oh, that's right.
19:48So I saw it.
19:49thank you
19:49There was a butterfly-shaped ornament on display, right?
19:51Ah, it's the Butterfly Town, the Butterfly Town.
19:52That bread looked delicious too.
19:53Oh, hello.
19:55Hello
19:56Are you a married couple?
19:57that's right
19:58Oh, really?
19:59So, you two make the charcoal together?
20:02No, I'm charcoal and my sister is bread.
20:05It's a combination of charcoal and bread.
20:06yes
20:06That's right
20:10I was also interested in the bread, but first I was shown to the charcoal oven.
20:20That's a charcoal kiln.
20:23The one in the back?
20:24yes
20:24A place that looks like a kiln
20:25Oh, so this is the finished charcoal?
20:27I agree
20:27yes
20:28Wow, so beautiful
20:31Just in case, I'll use charcoal meant for the tea ceremony.
20:33This is how you get such a beautiful cross-section.
20:35You can't split it that cleanly unless it's oak wood.
20:38That's right
20:39This is a natural pattern, isn't it?
20:40I agree
20:43Chrysanthemum charcoal used to boil water in tea ceremonies.
20:48It has little odor and is indispensable in the tea ceremony, which values beauty.
20:53It is a high-end product.
20:58On this day, they were taking the finished charcoal out of the kiln, so I watched the process.
21:04I'll take it.
21:06Yes, since we're cooking it over a fire here, the heat will be coming in from above.
21:11Charcoal is produced by applying heat to firewood, similar to steaming.
21:16By controlling the amount of air and baking slowly at a low temperature, that chrysanthemum
21:21Apparently, it creates patterns like that.
21:25Oh, we can almost see it now.
21:27Yeah
21:30Wow, I see.
21:34First of all, this is a sight you don't see in everyday life in France.
21:36Put in 2 tons, and it's about 400 kg, and then half of that...
21:43Rai is probably picking tea leaves.
21:45I see
21:46That's definitely very valuable.
21:49nice
21:51This region was originally known for its charcoal production, but gas and other technologies have also been introduced.
21:56Due to its widespread adoption, demand has plummeted.
22:00Within that context, for about 50 years, we have been striving to create something that is of higher value and in demand.
22:06Apparently, the production of these chrysanthemums started some time ago.
22:13beautiful
22:15amazing
22:18Look at this, it's shiny and the pattern is pretty too.
22:23For the first time, I realized that daya and charcoal are made from the same material.
22:27Yes, it looks easy.
22:28It's so beautiful.
22:29Yeah
22:31Yes, this turned out beautifully.
22:36Mr. Muto and his wife moved to this area about 20 years ago.
22:41I initially started making charcoal to help out an acquaintance.
22:45However, it is now one of only three remaining kilns, carrying on the tradition of the technique.
22:51existence
22:54Meanwhile, his wife, Yuko, runs a bakery and has been doing the same thing as charcoal for 9 years.
23:01The bread, baked using oak firewood, is ordered from outside the prefecture.
23:05Apparently, it's so popular that people come to see it.
23:08Wow, that's great!
23:11Moreover, using high-quality charcoal
23:17The surface is perfectly browned, it's definitely delicious.
23:24I'll enjoy having this
23:28good
23:32It has a refreshing, slightly sour, or rather, fermented taste.
23:37Please give me a loaf later, I'll buy it.
23:40I want to destroy it for my family.
23:41I'm sure the kids will be absolutely thrilled.
23:43I feel like I got a perfect score.
23:45No, there's no doubt about it.
23:48Japanese corner
23:49Japanese bread making
23:50It's French bread.
23:52They're using Kuniki wood.
23:53This is the view
23:55Isn't that the best life?
23:58You two would look great together.
24:00amazing
24:03It's really delicious and you can buy it.
24:06I feel reluctant to hit him.
24:07For some reason, I felt reluctant to hit him the moment he arrived.
24:10This city has the power to captivate.
24:14I chose red because I'm turning 60.
24:16Running and trying hard to eat
24:18I can totally understand how A feels.
24:20It's cold, but delicious.
24:22I might be pretty good at it.
24:23It smells incredibly strongly of soybeans.
24:25I feel like I'm surrounded by energy.
24:29I want to go far away.
24:30If you would like to watch it again,
24:32on TVer
24:32Vilance
24:33Thank you for watching.
24:34Thank you for watching.
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