- 17 時間前
カテゴリ
📚
教育トランスクリプション
00:01It's really peaceful, isn't it?
00:05Perfect weather
00:10Bessho is staying up all night.
00:12I'm currently in Ukihashi, Fukuoka Prefecture.
00:17Every time I visit Fukuoka, there's always so much delicious food to be found.
00:21The people are warm and kind.
00:24It's already one of my favorite places.
00:26This is the first time I've seen Fukuoka like this.
00:29I'm looking forward to seeing what kind of encounters I'll have.
00:34Oh, this
00:38Isn't this a strawberry?
00:41Yokamon Strawberry
00:44Since 2009
00:48Hello
00:49Excuse me, I'm sorry to interrupt.
00:53Wow, this place is beautiful!
00:55This is a cafe inside the house.
00:58I was picking strawberries.
01:00Yes, like this.
01:02Is this real?
01:04It's the real thing.
01:06We grow a whopping 13 different varieties of strawberries here.
01:10And it's all-you-can-eat!
01:12This is irresistible for strawberry lovers.
01:15Is this floating bridge area famous for strawberries?
01:19I agree
01:19Uchigo is also famous for its fruit, and Fukuoka is
01:22When you say "Floating Bridge" inside, does that mean it's a fruit town?
01:27I absolutely love strawberries. Oh really? I'm a strawberry lover.
01:31They told me to try strawberry picking right away. Wow, it's covered in strawberries!
01:42Wow, there are so many strawberries! I'm so excited!
01:51Let's start with Amaou, the king of strawberries, which originated in Fukuoka.
01:56Do you understand this? It's bright red all the way to the top.
01:58The seeds are indeed red and swell up.
02:02I'll enjoy having this
02:15It's incredibly sweet and full of moisture.
02:19Ah, I've never heard of Hoshi Urara before.
02:24But this is really delicious
02:25Look, see? She's like a perfect model.
02:29It feels like they're participating in top-tier Paris Fashion Week.
02:38What is this? It looks like jelly.
02:40Something's not right, is it?
02:41The texture is different; it's a bit more jiggly.
02:47It's a variety that was developed around 2021, I think.
02:49A major newcomer who will carry the future of the strawberry industry on his shoulders.
02:54This is practically a theme park, a strawberry theme park.
02:59And this one is also a newcomer.
03:01It tastes just like custard cream.
03:04A rich harvest
03:06Strawberries from my hometown, Shizuoka.
03:09I ate a ton of Akihime and other things.
03:12Yeah
03:14Yeah
03:16I discovered a cafe while moving through a greenhouse.
03:19Is this also the Fuchigami family's house?
03:21That's right, it opened last July.
03:23Shave the flash-frozen strawberries and shave the Gory as is.
03:27That
03:27Wow, I might want to eat that too.
03:29Apparently, you can eat all sorts of sweets made with strawberries.
03:33Shaved ripe strawberries that were flash-frozen.
03:36I had strawberry ice cream instead of oyster ice cream.
03:41Wow, how beautiful
03:45Wow, this is amazing!
03:47This is a very rich harvest, so it has a slightly pinkish color.
03:50How beautiful
03:51that's right
03:52I'll enjoy having this
03:57Hmm
04:00delicious
04:01thank you
04:02Wow
04:04This has a lovely strawberry scent and it's ice.
04:06The texture is just right, with just the right amount of fruitiness.
04:08I agree
04:09It's like it's coming back to life.
04:10In Fukuoka, it would be something like Amaou.
04:13That was the only option.
04:14I learned that there are many different kinds of strawberries.
04:19This was a Fukuoka I knew absolutely nothing about.
04:22Hahaha
04:23I was surprised by the new charm of strawberries.
04:27Let's keep going at this pace and discover more of the Fukuoka we don't know yet.
04:30I would like to discover it.
04:33I want to go far away, to be able to stay up all night.
04:47Hakata Komagatake, a traditional performing art of Fukuoka
04:50The refined skills of a master
04:57Speaking of Fukuoka specialties, there's karashi mentaiko (spicy cod roe).
05:00An unexpected way to make it absolutely delicious
05:04This is delicious.
05:07Craftsmanship passed down for over 1000 years
05:09Can't cut
05:11I was deeply moved by their dedication to preserving history.
05:16On a street corner teeming with retro charm,
05:19Traditional banana auction
05:28From ancient traditions to local flavors
05:31This marks the beginning of a journey to discover the unexpected charms of Fukuoka.
05:52Next, local specialties await you in Hakata's kitchen.
05:58Ah, it's delicious.
06:04Bessho Tetsuya
06:05A journey to discover the unexpected charms of Fukuoka
06:08An encounter with Fukuoka's traditional performing arts, known only to those in the know.
06:13Wow, the townscape suddenly looks like it's from the past.
06:18So, I guess it used to be like this?
06:23I heard that you can see some amazing tricks here.
06:36It's called Chikuzen Hakata Komago, and it uses a wooden base with an iron core.
06:41So, the koma (a type of horse) originated in Fukuoka, huh?
06:46Designated as an intangible cultural property of Fukuoka Prefecture, it is associated with the United States and Italy.
06:50Chikuzen Hakata Komagatake, which is highly regarded in the world, including in the UK, has been around for many years.
06:56Does it have a history of 490 years? It will soon be 490 years old.
07:00Would you like to try it out? Oh, is that okay? Yes, please, go ahead.
07:05Please pass it from one end to the other, and your hand position is set this time.
07:12Please press the button.
07:17Well, that's quite difficult, isn't it? It's not possible to preserve that tradition.
07:24We were given a demonstration of the techniques by the 20th generation Chikushi Shuraku.
07:30The pieces start spinning while we're chatting. They're already spinning.
07:36Which currency exchange waterwheel will be there?
07:48The pieces that appear to be stationary are designed to distribute the weight evenly.
07:53To make adjustments by embedding lead rods into the carved wood
07:58It will take more than 5 years.
08:10Wow, it's amazing that it didn't fall over, that was an incredible windmill!
08:23What he then pulled out was a Japanese sword.
08:35The pieces cross the blade, which is less than one millimeter in diameter.
08:49wonderful
08:55I need to live a more intense and exciting life.
08:59In the Edo period, a boy named Ichitaro used the spinning top, which had previously been a toy.
09:04It evolved into a magnificent acrobatic feat, and the Emperor of the time bestowed upon it the title of "Arrow."
09:09The tradition of Chikuzen Hakata horses, which has continued to this day, is already being passed down to his son, Ken
09:15It's starting to get through to Shin-kun as well.
09:18In a few years, they will be father and son, but also master and apprentice.
09:22The official date for joining the family is October 10th, when the relationship is 10 years old.
09:27So, from there, I wonder if my leg went numb, or if you just rotated it.
09:32These gentle words like "ran" will no longer be used.
09:36But I think there's a certain charm and joy in all of that, so look forward to it.
09:42Yes, I will.
09:42I'll show it to you someday. In this ever-changing era, things will continue to change.
09:49The traditional techniques that continue to shine and will be passed on to the next generation.
09:53I'd like to go see it again when it's available.
09:56amazing
10:01Hey, what's this? There are fish right from the entrance, are those sea bream? There are pufferfish too, look!
10:12I didn't know it said "Hakata's Kitchen".
10:18Yanagibashi United Market is a place in Hakata where ingredients from all over Fukuoka gather.
10:23This kitchen has been supporting the food needs of local residents for over 100 years.
10:30Wow, this looks delicious!
10:33good morning
10:34It's quite colorful, isn't it?
10:38Kamaboko is a type of processed fish product.
10:40That's right, in Hakata it's called tempura.
10:42Which one is best?
10:43There are all sorts of unusual things, like ramen.
10:46This is amazing!
10:47And then there's mentaiko in Hakata.
10:50In Hakata, they always include gyoza rolls in their oden.
10:54Hakata specialty
10:55That's right, and the absolute number one is this fish croquette.
10:59It's a feeling.
10:59What is this? It's freshly fried right now, would you like to try some?
11:03Yes, what do you mean by fish croquette?
11:05It's made from fish paste.
11:07It's not a croquette.
11:08That's right, yes, it's a pun on croquette.
11:10Itadakimasu (Let's eat) It's still really hot, isn't it?
11:13here you are
11:20Oh, that's true.
11:22Fish croquettes
11:24delicious
11:26It was an amazing experience.
11:28That's good.
11:30Hello
11:30welcome
11:31It's mentaiko, mentaiko
11:33When you think of Hakata, you also think of mentaiko (spicy cod roe).
11:37Have you ever seen anything like this?
11:38Ah, whale
11:40Here, we still eat it regularly as a snack to go with alcohol.
11:45This is delicious, you should try it too.
11:47Try adding a little ginger and dipping it in soy sauce.
11:53It's the best!
11:55This is something you can only find here, it's strange.
11:59Oh, that's delicious!
12:01I've been wanting to drink alcohol since this morning.
12:03I'm sorry.
12:05Enjoying local flavors that are all new to me
12:09I heard there was a Hakata specialty that was a little different, so I headed there.
12:14Isn't it here?
12:17Mentaiko
12:18Winemaking
12:21Hello
12:22I'm sorry
12:23Oh, hello.
12:25It's a slightly unusual kind of mentaiko (spicy cod roe).
12:27Winemaking
12:28It's made using wine.
12:30Why make wine again?
12:33I don't like the fishy smell while doing this kind of work.
12:37That's right.
12:38I was wondering if there was any way to remove the fishy smell from the cod roe.
12:42They use sake, shochu, and brandy, too.
12:47And in the end, I ended up with white wine.
12:50If you soak it in white wine...
12:52It removes the fishy smell so completely it's almost unbelievable.
12:56Mr. Akinoya uses white wine to age his mentaiko (spicy cod roe).
13:02Thanks to that, the fishy smell is almost completely gone.
13:04It's said to result in a gentle and mellow flavor.
13:10I've cut it here.
13:14Is it okay if I do that?
13:16here you are
13:17I'll enjoy having this
13:26Hmm, what is it? It's like it has the aroma of wine.
13:30The fruity notes really come through.
13:32thank you
13:34There is absolutely no fishy smell.
13:36Yes
13:37Since it's mentaiko (spicy cod roe), this is a classic choice, and of course, it goes well with rice
13:41Right?
13:41I agree
13:42We have rice.
13:44Yes, we do.
13:45Yes, we do.
13:46I'm sorry for being selfish, husband.
13:49But I still want to eat mentaiko with rice.
13:54thank you
14:04This is delicious.
14:09I eat too much
14:12I was very satisfied with all the Hakata specialties, many of which were new to me.
14:19I'm strolling through the underground shopping area in Tenjin.
14:21I found an interesting place.
14:25Is this a tea shop?
14:28Oh, there are all kinds of pottery.
14:30Something wonderful
14:33Hello
14:33Yes, welcome.
14:35Is that alright?
14:36Excuse me for intruding.
14:36What kind of shop is this?
14:38This shop primarily deals in tea ceremony utensils.
14:41Fukuoka is also thriving.
14:43I agree
14:44It has a long history to begin with.
14:46Because it is close to mainland China
14:47The history of tea is very long.
14:49That's right.
14:50What kind of grilled food do you make around here?
14:52This is Kyoto's Otakuyaki
14:55Yes, it was made about 180 years ago.
14:59It has been cherished and passed down by its owners in each era.
15:02thing
15:03So, I'll definitely be showcasing that much appeal.
15:08Sazaen is a long-established tea ceremony shop founded in the Edo period.
15:13Ingredients store
15:14They convey the charm of the tea ceremony through tea and tea utensils.
15:19that's right
15:20The tea ceremony is the ultimate expression of humanity, isn't it?
15:25It makes you think about all sorts of things.
15:28We would like to invite this guest.
15:30Therefore, I would like you to drink from this teacup.
15:33The writers create them that way too.
15:35As a user, I put my heart into it.
15:38We make and serve these teacups.
15:40I think the role of tools is very important.
15:43hey
15:45Oh, the atmosphere here has suddenly changed too, it's a gallery.
15:50something like that
15:50Yes, we are handling a work called "Kirikane".
15:55Can't cut
15:56Yes, cut the gold leaf into thin strips and stick them on.
16:00That's the technique.
16:02Actually, my wife is the one who made this.
16:23The kirikane was introduced to Japan during the Asuka period along with Buddhist art.
16:27This is a precious technique that now only remains in Japan.
16:31Apparently, there are very few writers who specialize in this field.
16:36Are these blue and yellow parts different to me?
16:38This is made by cutting thin silk fabric.
16:43The gold leaf or platinum leaf is applied to the back.
16:46It's slightly transparent.
16:49This is the gold leaf applied to the back.
16:50I'm not adding other colors.
16:53The way you layer them can make the colors look a little different.
16:56That's right.
17:00I make them in my workshop.
17:02Would you like to take a look?
17:06I would be very grateful if you could help me out.
17:09A legendary technique remaining in Japan
17:12I wonder how they make it.
17:16This is a piece with gold leaf sandwiched inside.
17:18This is gold leaf.
17:21It's roughly said to be about 1/10,000th of a millimeter.
17:25It's really so thin that you can see the light shining through it when you hold it up like this.
17:29I use about six sheets that have been baked together to give them some thickness.
17:38When you cut with metal tools like cutters or scissors, static electricity can cause problems.
17:42To do this, they use traditional bamboo swords.
17:46Then, slide the bamboo up and down and back and forth like this.
18:20We're going to cut it.
18:25Wow, it's so beautiful!
18:31But when you start doing it, you really get absorbed in it.
18:34I understand how you feel.
18:42Those times are really fun, and before you know it, it's light outside.
18:47Things like that have happened.
18:51I was deeply moved by the beautiful world of paper cuttings that Eri depicts.
18:57I hope they continue to preserve that technique that has been passed down for over 1000 years.
19:03After this, I encountered an exquisite baked curry at a retro-style restaurant.
19:07I was surprised
19:08Wow, this is delicious!
19:17A journey to explore the unexpected charms of Bessho Railway and Fukuoka.
19:21A surprising encounter awaits in the retro streets of the old town.
19:27Look, there's a crowd of people gathered there.
19:31It's banana smashed cucumber.
19:34This is really a banana
19:35Good color, good flavor, good curve
19:38Mandarin orange gold can liquor can
19:39Military canisters include diving canisters.
19:42The clouds part, leaving me naked and the wind blows.
19:45The lively rhythm seemed to be making the surrounding customers happy as well.
19:49The period during which you should listen to what I say
19:521500 yen
19:54expensive
19:55expensive
19:571000 yen
20:03Customers who were taken in without realizing it
20:05The bananas sold out!
20:08That's amazing!
20:10thank you
20:10This is difficult.
20:11I'm so happy!
20:14The former Mojiko was a banana import hub from Taiwan.
20:18Because street vendors sold their goods cheaply with a cheerful and engaging sales pitch.
20:22It is famous as the birthplace of banana auctions.
20:28The effigy is still passed down and remains one of the cultural assets of the written world.
20:33It has also been designated as a Japan Heritage site.
20:40This cool guy, please come if you'd like.
20:43Whoosh whoosh whoosh whoosh whoosh
20:44a little bit
20:45Hey, excuse me
20:47Could it be?
20:48Since it's such a great opportunity
20:50yes
20:50Why don't you give it a try?
20:52So
20:52Yes
20:53lots of bananas
20:54Look, look, look
20:54Please give them a big round of applause!
20:59I've never done it before, but I have no choice but to do it.
21:03I will try it forever.
21:04It was so sudden, wasn't it?
21:05yes
21:06This is good.
21:08It's quite hairy and full of cat-like energy.
21:10yes
21:11Looking up at the problem, I'll just put it on the roof and wear a loincloth.
21:13yes
21:14Hi waves his hands and shakes his feet.
21:16yes
21:17My dad is a suck-up.
21:19yes
21:19Selling by loading it onto a plate is a form of bargain selling.
21:22yes
21:22Okay
21:23Come on, coater
21:25Now, coat
21:27thank you
21:29This costs 1500 yen.
21:31yes
21:31expensive
21:33expensive
21:34Still a long way to go
21:351300 yen
21:36oh
21:38mother
21:39Thanks, thanks
21:42thank you
21:43This is the best today.
21:45I managed to sell it.
21:47good
21:50thank you for your hard work
21:51thank you
21:53Wow, that was an incredibly valuable experience.
21:55There are also many different types of factories.
21:58How many varieties are there?
21:59Wow, I've never counted them.
22:01But you know
22:03Even just something like a script
22:04There are about 10 bars.
22:06There are about 20.
22:07The basic principle is...
22:08is that so
22:10While inheriting traditions, I still want to maintain my own originality.
22:12It's perfectly acceptable to include various things now.
22:15Hmm
22:17In short, the goal is to make it enjoyable for customers to look at and buy our products.
22:22To
22:22I'll be able to do it soon.
22:23No, no, no
22:24Please come anytime.
22:25I wish it was just a little bit more, that feeling was really nice.
22:30Now that I've relaxed, I'm starting to feel hungry.
22:35The baked curry has arrived.
22:37It's an authorized store.
22:40When it comes to words, it has to be baked curry!
22:44I really wanted to try the famous baked curry from Moji Port.
22:49Yes, welcome.
22:50thank you
22:52This is a specialty baked curry restaurant.
22:53I agree
22:54I'd go all out and make baked curry with chicken, or something like that.
22:58We are doing it.
22:59What is this flambé service?
23:02Well, you know...
23:03Often on a hot plate
23:06Suddenly, flames erupted.
23:07I tried to recreate that a bit with baked curry.
23:11Well, I've never had it before, so I'll flambé this seafood baked curry.
23:15Flambéed Seafood Curry
23:16yes
23:18Excuse me.
23:19yes
23:20Wow
23:21This is a seafood baked curry.
23:23It's still bubbling
23:24Yes, excuse me.
23:27fish
23:30fish
23:32I was amazed by the power of the flames.
23:35But it smells nice like brandy.
23:46delicious
23:47thank you
23:48Wow, this seafood feel is amazing!
23:51It has a rich flavor because it was flambéed.
23:54Wow, this is delicious!
23:57A classic baked curry with an unexpected flambé twist.
24:02It was delicious!
24:04There are so many things about Fukuoka that I didn't know about.
24:08It was an exciting trip filled with continuous new discoveries.
24:14It looks like Doyata is growing out of his head.
24:17Hmm
24:17The scenery of Tomonoura
24:19That's wonderful.
24:21Tap here to bring out the flavor.
24:23The design is coming through.
24:24Best
24:26The deliciousness of Thailand
24:27delicious
24:29I want to go far away.
24:30If you would like to watch it again,
24:32on TVer
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