- 17 時間前
カテゴリ
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教育トランスクリプション
00:01You can see the vast ocean, some small mountains, and palm trees.
00:12My name is Satoru Matsuo. I've come to Nichinan City, Miyazaki Prefecture.
00:25It loosens up.
00:45First, let's talk about the power spots on the Nichinan coast. The U
00:50We headed to Udo Shrine, where herons greeted us.
00:55Since it's a rabbit city, I feel like I was called here.
00:58Mr. Kato, may I sit with you?
01:01Okay.
01:01Yes, I bit it.
01:02thank you.
01:04sorry.
01:05Say cheese.
01:08May I?
01:09thank you.
01:09sorry.
01:12I wish you the best.
01:14Is there any kind of benefit or blessing associated with it?
01:15I threw it.
01:16I threw it.
01:18Pottery stones.
01:19Oh, so there is something like that.
01:21yes.
01:24Something is written there.
01:28The autumn wind makes me throw it against the wind.
01:30Cloud Stone.
01:33This must be it.
01:38Wow, that's amazing.
01:39oh.
01:40Ah, what a magnificent view.
01:44Wow, that's amazing.
01:45It's unusual to have the main shrine building located below.
01:53Oh, wow. That feels great.
01:57A rare sight: the main shrine is situated in a dining hall that has been eroded by rough waves.
02:02shrine.
02:05Oh, this, this is starting to look like a cave.
02:13Wow, that's really impressive.
02:15Oh, really?
02:16Wow, that's amazing.
02:20The main shrine is said to be the place where gods appearing in mythology gave birth.
02:25It is said to bring blessings for safe childbirth and marital harmony.
02:40Ah, yes, a ball.
02:42When throwing, the man throws each one with his left hand, making a wish.
02:46Please do so.
02:46Yes. Is it okay if I make a different wish each time?
02:48Yes, that's correct.
02:50At the shrine, there is a ritual called "Ganbaku" where people throw jewels into a rock called Kameishi (turtle stone).
02:55but.
02:56Oh.
02:57I was in here.
02:59Wow! Did you make a wish?
03:01Yeah.
03:02It might be too late.
03:03No, they were probably just focused on getting it in.
03:05I've been accepted.
03:05That's right.
03:08That's quite an honor. What should I wish for?
03:13I'll give it a try too.
03:18Oh, this is difficult.
03:25Hmm, that's a shame.
03:32Ultimately, the message is that you must achieve your wishes through your own efforts.
03:37It seems so.
04:06I will do my best.
04:07Wow.
04:09When you think of Miyazaki, you think of shochu (Japanese distilled spirit).
04:12I'll also try the much-talked-about sake.
04:16Relax in a warm container.
04:19A trip to southern Miyazaki Prefecture.
04:21Let's all do it together.
04:23Somewhere far away.
04:27I bet surfers would love this.
04:30I don't know because I've never done it before.
04:34Ah, that feels good.
04:37I want to become the wind.
04:39Wow.
04:41Next, we'll enjoy some delicious seafood from Nichinan.
04:52Satoru Matsuo's carefree trip through southern Miyazaki Prefecture.
04:57Yes, they're doing it.
04:59Celery?
05:01What arrived was the celery of the sorghum plant.
05:04Wow, it's huge.
05:06The middlemen's target is yellowfin tuna.
05:13Oh, are you putting out fillets?
05:14Yes, that's right.
05:15Put yourself in it.
05:17What factors do you consider when deciding on the color?
05:21The fish wholesalers are the ones who know the best about fish.
05:27Abura is one of the nation's leading tuna fishing bases.
05:32It boasts an annual catch of 1,500 tons.
05:37The price goes up for top-quality products with exceptional freshness.
05:43The yellowfin tuna caught by the brackish fish were caught off the coast of Miyazaki.
05:46the law of nature,
05:47Off the coast of Yakushima, the fishermen and others work hard,
05:50They come up in such a fresh state, don't they?
05:53This is the fisheries cooperative here.
05:56Oh, what lively voices.
06:00The fish that arrive at the port are processed at a nearby processing plant.
06:04So, I'll be dropping by.
06:12It's certainly impressive.
06:14When are the big fish being filleted?
06:15yes.
06:18How is it?
06:18It's beautiful.
06:20A little more drool.
06:22It's not as fatty as bluefin tuna, but...
06:26The flesh is light and refreshing, yet has a subtle hint of fat, making it delicious.
06:31Yo.
06:34Fresh fish caught that day are used to make sashimi and other prepared dishes.
06:39They'll be sold at the port's direct sales market.
06:46It's made using minced white fish called croaker.
06:53Take this.
06:55Oh, that's great.
06:57Yes, yes.
07:00Wow, fish udon!
07:05About this much.
07:06I was also given the opportunity to make some for tasting.
07:11I'm going.
07:12I can't wait to eat.
07:14Hahahaha.
07:16yes.
07:18The flavorful noodles are placed in a broth made from flying fish.
07:27Seafood from Nichinan, Miyazaki.
07:30We've gathered our best selection.
07:34I'll enjoy having this.
07:36Let's start with the yellowfin tuna.
07:42Is it delicious?
07:42It's irresistible.
07:45It's not overpowering, and yet it's not too bland either.
07:50It's really delicious, and you feel like you could eat it forever, right?
07:55What about udon?
07:56Yeah.
07:57Ah, it has a nice firm texture.
08:01That's strange.
08:03It's definitely made from fish paste, but it's like noodles.
08:08How long has this been around?
08:10During wartime.
08:11Is it really something that will become history?
08:12For some reason, there was a shortage of staple foods during the war.
08:16When looking for something to use as a seed, like rice,
08:19It seems that a lot of fish were caught at that time, and local mothers
08:23Different udon,
08:25That seems to be the initial stage.
08:26yes.
08:27That's true, but recently I've been making some kind of creative dish.
08:31I thought that might be the case,
08:32It has quite a history, doesn't it?
08:34I agree.
08:34Recently, my doctor told me to eat lots of fish,
08:38Right now, I've eaten quite a lot of fish with just this one bowl, haven't I?
08:43The local cuisine of this port town is now popular throughout Japan.
08:47For foodies.
08:54Next, we headed to...
08:56Wow, what magnificent wooden pillars.
09:01Wow, that's amazing. Such a beautiful bend.
09:09Yumemi Bridge is made from locally produced cedar wood.
09:13It's a symbol of the town.
09:17Miyazaki is rich in forest resources.
09:21The cedar trees cut from the mountains of Nichinan City are
09:25It was once highly valued as a material for ships,
09:28It was a major industry that supported the local community.
09:35Using such cedar wood,
09:37I hear there are people working on product development.
09:43Is this indeed a Japanese cedar tree?
09:45that's right.
09:46Taking advantage of the elasticity of the cedar wood,
09:49Bend it tightly like this,
09:51Of the materials being made,
09:54It's the material.
09:56Because it was originally used in shipbuilding,
09:59Because it is made using shipbuilding bending,
10:01It's the kind that transforms into a lounge chair shape.
10:03So, then,
10:04It's strong against bending, but
10:05So it's also durable, right?
10:07just,
10:08The same is true on Yumemi Bridge, isn't it?
10:11that's right.
10:11It is made by bending.
10:12I've never seen anything that bends so beautifully.
10:14That's because it's curved, right?
10:16How much does it bend?
10:19Oak wood?
10:22Well, something like this.
10:27You know, when you compare them,
10:29It's like a TV shopping program.
10:31But not at all anymore,
10:32The pressure from earlier,
10:34I got this far without needing any strength at all.
10:36Ah, yes.
10:37Little by little, like this
10:38Ah, I'm starting to get used to it.
10:39Oh, it bends quite a bit, doesn't it?
10:41I agree.
10:42Once you exceed a certain point,
10:43It's already curving smoothly.
10:46Furthermore, it also has these characteristics.
10:48It's available as a product.
10:49Oh, a plate.
10:49A gold plate.
10:50That's great.
10:51Oh, it's light.
10:52yes.
10:54yes.
10:54Another feature is,
10:55It's lightweight.
10:56That's because,
10:57With a warm and humid climate,
10:59It rains a lot,
11:01It means getting plenty of sunlight and light.
11:03They grow very well.
11:07It also has excellent drainage.
11:10Flexible, lightweight, and durable.
11:14This material, which was once used for shipbuilding,
11:17I want to make use of the cypress trees.
11:19In addition to their main job, they are also working on product development.
11:23To everyone at Obisugi Design Association.
11:28The Obi cedar tree is a product of the warm climate of Nichinan, Miyazaki.
11:33I think it's just the raw material as it is, and that generous material
11:38Our mission is to figure out how to make the most of it.
11:43Cole, that represents the character of the people in this area, right? That's right.
11:46Many of them are easygoing. They are generous, water-resistant, and lightweight.
11:54That's not good.
11:55What caught my attention the most was...
11:59This is actually the next stage, and I'm working on it right now.
12:03These are real geta sandals. Yes. Geta sandals definitely have the most impact.
12:07I think they're the kind with a single tooth. Yes, I wear them often too.
12:12A single-toothed geta (wooden clog) that takes advantage of the lightness of the prototype stage.
12:48Freshly made things really do smell good. They have a strong woody scent. I see.
12:52It was made by the design studio, Obisugi Design Studio. Yes.
12:56Yes. Yes. Yes.
12:56You've never made one before, right? No. My grandfather was, well, a shipwright.
13:02Oh, really? That's how it was originally. So, well, they didn't make it with cedar wood, did they? That's right.
13:08Right?
13:08A new material for the world of single-toed geta sandals.
13:14Is it about 29 centimeters? No, it's not that big. About 28 centimeters.
13:18It's about 7, 7, 7. Does it look that big?
13:21Oh, oh, I'm sorry. I'm wearing my reading glasses right now.
13:24Hahahaha. Well, that's about it.
13:29Yes. It looks like it's okay.
13:32Looks okay. Ah, it's going well.
13:36That's pretty good. Yes.
13:42This is probably my first time crossing a bridge made of cedar beams.
13:47I suppose so.
13:49The nasal bridge feels great, and above all, it's really light.
13:52It looks good.
13:58It made a wonderful souvenir.
14:04Further south.
14:07We arrived at the southernmost cape in Miyazaki Prefecture.
14:13Wow, that's amazing.
14:16You don't see wild horses anywhere very often, do you?
14:22Wow, what an amazing view.
14:25Horses and the sea. People often say mountains and the sea, but you don't often say horses and the sea.
14:29That's right.
14:30As a valuable native species, it is designated as a natural monument.
14:35Sakiuma.
14:37During the Edo period, horses kept as military horses became feral, and
14:42Apparently, there are as many as 100 of them.
14:46That's nice. I kind of want to lie down here and take a nap too.
14:56The sound of these horses grazing is so pleasant to watch.
15:04I usually think about too many things, like a horse eating grass.
15:09When I looked at it, I felt like my brain was completely relaxed, without having to think about anything.
15:14I think so.
15:18Relaxing in a warm pasture.
15:24These are some of the crops that grow in this natural environment.
15:29Ah, this whole area is pretty much tea plantations.
15:35Wow, that's incredible, it's already all the way over there.
15:41Miyazaki has long hours of sunshine.
15:44Fukushima City, surrounded by mountains, experiences large temperature differences between day and night, and the prefecture
15:48It is one of the leading tea-producing regions in the country.
15:52Apparently, it's where the tea leaves grow that have a rich flavor and a wonderful aroma.
15:56Here, like this, this leaf.
15:59The new shoots appear a little earlier here than on Honshu.
16:02This is it.
16:03Yes, that's right. It seems to emerge from the base of the leaf.
16:06So, it really feels like it's just starting to sprout.
16:08Yes, that's right.
16:09Uh...
16:10How many tea plants are being cultivated in this tea plantation?
16:13I'm currently using three machines.
16:15Is this a family business?
16:16Yes, we've been doing it as a family for a long time.
16:18This is a really large space, and they're doing it all with just their family.
16:21I think that's going to be quite a difficult thing.
16:24This is terrible.
16:24Well, before we switched to organic farming, we could use herbicides and things like that, but organic farming
16:29Because of that, we can't use herbicides or anything like that.
16:32Do you use these tea leaves to make matcha or something?
16:34We don't use matcha, but we grind the tea leaves into a powder.
16:40Okay, then, stem and all.
16:41Yes. Into a fine powder.
16:42Okay, then something a little wilder than matcha.
16:46It's nutritious too.
16:47That's right. That's great.
16:51A wild-looking powdered tea. I'm curious about it.
16:54A cute shop.
16:56We went to the shop run by Ms. Uchida's family.
17:00Hello.
17:00welcome.
17:01Is this a cafe?
17:03I run a tea cafe, sort of.
17:05Tea cafe.
17:05yes.
17:08Is that powder the one I heard about earlier? Not matcha, but all the tea leaves?
17:13I grated it.
17:15Yes. We call it green tea at our house.
17:17Green tea.
17:18Yes. You can stand them up in the lanes, like matcha green tea leaves.
17:27yes.
17:29I'll enjoy having this.
17:30yes.
17:38It's somehow easier to drink than matcha.
17:43It has a casual feel to it.
17:44That's right.
17:46Actually, neither of them likes matcha.
17:51I can drink this.
17:53Yes, it's very easy to drink.
17:55It's somewhere between sencha and matcha in terms of taste.
17:59Yeah.
18:01The idea came from a parent and child to grind the entire tea leaf into a powder.
18:06moreover.
18:08This is also paired with a green tea chocolate cake.
18:11Oh, is that gateau chocolat?
18:13yes.
18:13Oh really?
18:14This is called Chacotta, and it's a tea-flavored panna cotta.
18:22Yes. A nice scent lingers.
18:25yes.
18:25It's not pushy or annoying.
18:32Yeah.
18:33With just one sip, the aroma of tea bursts forth.
18:36Yeah.
18:37Oh, it's delicious.
18:40I came up with this idea because I wanted to spread the deliciousness of the tea that I have carefully cultivated.
18:44There are actually over 25 different creative dishes and products.
18:51When you're selling tea, you'll find that plastic bottles are the most popular.
18:57Since they're being used as animal feed for generations, this won't become widespread either.
19:01There are some things that just can't be done.
19:04Here are some of the popular menu items.
19:06Wow, that's amazing.
19:08Ah, it's green.
19:11It's beautiful.
19:12yes.
19:12It's quite unusual to find a tea shop that serves ochazuke (rice with tea poured over it).
19:35That's quite rare.
19:39Delicious.
19:40I finished eating it all.
19:42That was quite a skillful performance.
19:44thank you.
19:45It was delicious.
19:50Next, we'll relax with a special treat from the small and medium kingdoms.
20:01Satoru Matsuo's carefree trip through southern Miyazaki Prefecture.
20:07Here we are, Shoji Sake Brewery. Oh, hello, hello, nice to meet you.
20:17My name is No, nice to meet you. I occasionally drink at a restaurant I frequent.
20:22Thank you for coming. I wanted to visit Miyazaki, the kingdom of small and medium-sized children, and the fourth generation is here.
20:29Please come to Shoji Sake Brewery, where we are in charge of the time.
20:33Wow, wow.
20:35Wow, the scent is really amazing.
20:38Apparently not.
20:38Even if we become numb to it, we don't realize it.
20:44I would really like Mr. Matsuo to come up there like this and take a look.
20:48Well, you see, it's a bit dark, sorry, but take a peek.
20:53If you zoom in, you should be able to see a white line around here.
20:56Is this floating thing here also one of them?
20:58yes.
20:59This is what's known as the oil in shochu, and it's here that the umami comes from
21:03The richness, the kind of identity that the shochu has
21:07It's packed with stuff.
21:10This oil is often removed because it can cause oxidation.
21:15However, here it takes a little extra effort.
21:18Press this oil that has risen to the surface back in.
21:22Reduce the amount of time the animal is exposed to oxygen.
21:29Once this state is determined, it is carefully stirred. This is how the maturation process is completed.
21:36It's shochu, so it has a lot of fans.
21:41Furthermore, Mr. Yano, you have something new you're working on.
21:47Wow.
21:48Wow.
21:48please.
21:50Wow, that's amazing. Haha, so cool.
21:52This is where we age various kinds of sweet potato shochu.
21:56Moreover.
21:58The finished shochu is then aged further.
22:02We use barrels that have previously held paper, such as those used for bourbon or sherry.
22:09This is a drink I just made last December, made with bourbon.
22:12It's in a barrel, but if you get close and smell it, it's still roasted.
22:19I think it has a strong aroma, like shochu.
22:21Well, it does smell like bourbon.
22:23Ah, yes, I will.
22:25Wow.
22:26It's about working to bring these things together.
22:31From shochu aged in about 15 different barrels, erythritol
22:35This is what we created by blending several types.
22:45Wow.
22:55It's delicious.
22:56Try to guess something.
22:59Guess?
23:00What kind of barrel is this?
23:02It's a bit unique.
23:03Does it contain oak?
23:04Oak is included.
23:08Sherry?
23:09It also contains sherry.
23:11One more type to go.
23:12I wonder what it is.
23:13It's creamy, so it's not actually chestnut, right?
23:16No, but...
23:17Is it a chestnut?
23:17It came in a chestnut barrel.
23:20Hmm.
23:20Even so, you wouldn't think this was shochu (Japanese distilled spirit).
23:24The flavors of the paper are kind of harmonious, not clashing with each other.
23:29Well, I suppose it's probably difficult to do it without fighting.
23:31The company, Shoji Shizudo, is run by 8 people, so it can do it.
23:36Of course, there are limits to what you can do, and it's difficult to turn what you want to do into reality.
23:41It takes some time to get there, but I really love alcohol.
23:45This company is supported by people who have the power.
23:48Mr. Yano, you've created a new standard, once again using potatoes.
23:53It feels like they're trying to create a standard that can be accepted, not in a lighthearted way.
23:57It's stylish.
23:58thank you.
23:59It definitely shows up in alcohol, and all the more so in various kinds of alcohol, a little
24:03I'd like to follow them from now on.
24:06I had a very relaxing trip to Miyazaki, and I highly recommend it to everyone.
24:29If you'd like to watch "I Want to Go Far Away" again, you can find it on TVer.
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