- 5 時間前
カテゴリ
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教育トランスクリプション
00:00We have arrived in Sendai.
00:04My name is Michiko Hata.
00:05It's a big city.
00:08I've only been here two or three times.
00:10There's a place I've always wanted to go.
00:15Hello, I'm dropping by.
00:18It's so close to the station!
00:21This morning market is a specialty of Sendai.
00:23Wow, it's really lively!
00:27Amazing person
00:30There are about 70 shops lining the street.
00:35They sell everything
00:36I'm very interested.
00:40Triangular fried tofu
00:41What is this?
00:42This looks delicious.
00:43How do you eat it?
00:45You can bake this in a frying pan or toaster.
00:48Is it different from deep-fried tofu?
00:49Not thick fried tofu, but deep-fried tofu.
00:51Is it made of sponge inside?
00:53I saw it for the first time
00:55Something unique to Sendai
00:57Sasakamoboko
00:58Miyagi Prefecture originally had a large catch of flounder.
01:01To preserve it, they filleted it and grilled it, which is how sasakama (fish cake) is made.
01:04beginning
01:06How long has this morning market been around?
01:11Shortly after the war, people of the sea carried things from the sea on their backs.
01:14A mountain person carrying mountain goods on their back
01:17It all started when we happened to meet right in front of the train station.
01:21It was originally called an open-air market.
01:24It's like a local kitchen.
01:29This is fun!
01:33Hello
01:34Are these vegetables from Miyagi Prefecture?
01:36I agree
01:37Nowadays, someone like Chijimi Yukina...
01:39Chijimi Yukina
01:40yes
01:40It's a traditional vegetable from Miyagi Prefecture.
01:42And then there are the curved leeks.
01:43This
01:44They're called "bent leeks" because they're actually bent.
01:46That's right.
01:47Why does it bend?
01:48I bend it on purpose.
01:50Are you bending it on purpose?
01:51Keep adding soil as it grows
01:53That
01:54You bend it.
01:55When that happens, it puts stress on the animal, and its flesh becomes sweeter.
01:59It's kind of sad, but also kind of nice.
02:04I agree
02:04And then there are the local products from here.
02:06Heso daikon (a type of preserved food)
02:09After slicing the daikon radish into rounds, parboil it.
02:14Then you hang it to dry.
02:15They're skewered and left to dry.
02:18How do you eat it?
02:18I'll rehydrate this with water and use it in a stew.
02:21It's called "belly button radish" because it resembles a belly button.
02:24cute
02:25That's right
02:27Now, let's head to Miyagi to feel the changing of spring.
02:30It's a swan.
02:32They're good friends.
02:37The pattern changes when you rotate the sphere.
02:41A kaleidoscope world woven from light and mirrors
02:46Some of the cows were sleeping, which was interesting.
02:50The bounty of the land nurtured by the great nature of Zao
02:54I think there's a bit too much of it in the cheese.
02:57It doesn't smell like cheese.
02:58What kind of cheese originated from Wang's food culture?
03:02Wow, so many kokeshi dolls!
03:04Many different faces
03:06Traditional Kokeshi doll making techniques nurtured in the Tohoku region
03:10If you put in cute eyes
03:12It's cute if you put both eyes in.
03:16Join us on a journey through the forest city and the throne!
03:23Wow, the fillets are huge!
03:25It melts in your mouth!
03:34It doesn't taste good, does it?
03:36Miso soup and miso stew
03:39Looks delicious
03:41delicious
03:42What a feast!
03:44Next up is the traditional miso that Date Masamune loved.
03:52Miyagi Prefecture at Hadami Lake
03:53To a town steeped in the culture of the Date clan
03:55Refreshing
03:58Just take a step inside and you'll find it's rich in nature.
04:03Oh, is this a swan?
04:05amazing
04:07Huh? I've never seen anything like this before.
04:10Come here
04:12Skilled landing
04:16Crying
04:17Having a conversation
04:21As I walked along the banks of the Hirose River
04:25Is this the birthplace of Sendai miso?
04:28Wait, here? This place?
04:30I love miso and I make it at home too.
04:33I'm curious what category "Sendai miso" falls into.
04:37be
04:39To learn about its history, we will visit a local museum.
04:44Wow
04:45This is Sendai miso.
04:47Miso
04:48This is the miso barrel that was used when the store sold the miso.
04:52Oh, really?
04:52Originally, Sendai miso was created by Date Masamune during his invasion of Korea.
04:56to
04:56The miso they had was said to be very tasty and lasted a long time.
05:00It became
05:01A miso factory called Okosokura was built very close to Sendai Castle.
05:07We are
05:09This is where the main keep of Sendai Castle was located.
05:12This is Sendai Castle.
05:15A little north of this castle
05:18Near the bridge is a chlorine storage facility.
05:21This is what I came across when I was walking.
05:24This location was home to a miso factory, hence the illustration of the birthplace of Sendai miso.
05:28There was a day like that.
05:29Oh
05:33This area was a town where construction workers lived.
05:38Ah, here it is.
05:41He was granted the privilege of handling construction work in one of the five major towns.
05:46Town of merchants
05:47There must be some historical significance to this.
06:18The original miso-based amazake
06:20The town was a town specializing in construction.
06:23Apparently, there used to be around 50 of them.
06:25About 50 houses
06:26How many stores are there now?
06:28Only our house
06:29Only one
06:30Is that so?
06:32yes
06:32What are the characteristics of Sendai miso?
06:36In the end, the previous generation's miso is a little spicy, you know. Spicy red miso is a bit...
06:41It's a rather salty miso, but I'll eat it. It smells good.
06:50Has the taste of delicious poop remained unchanged for 400 years?
06:58Right, it's like a temporary transmission of knowledge.
07:03So this is the construction room then.
07:07Is it okay if I interrupt your work?
07:08yes
07:10Hello
07:10I'm sorry
07:11warm
07:13It's short sleeves.
07:15It's hot inside.
07:17It's so warm
07:18Maintaining a constant indoor temperature promotes the fermentation of the construction bacteria.
07:22That's right.
07:25There is a long workshop in the back.
07:27Old wooden daruma
07:29amazing
07:30amazing
07:32Taller than my height
07:35Are you not using this anymore?
07:36I don't use it anymore now, though.
07:38It looks like there's a good construction project piling up here.
07:41It has gold on it, doesn't it?
07:43Are the methods for making Sendai miso different from those used in other regions?
07:47No, that's incorrect.
07:48Beans are kneaded, right?
07:49Some of the new species are boiled, right?
07:51The difference is between boiling and steaming.
07:53ah
07:54Steaming will make them color faster.
07:56It gets a little darker when you boil it.
07:57It gets darker
07:58That's why miso soup made with Sendai miso is good when it's a little red.
08:01thank you
08:02thank you
08:03Miso soup and miso
08:06looks delicious
08:07It's really red.
08:09Mmm, it smells nice.
08:10I'll enjoy having this
08:14delicious
08:17thank you
08:17It's the best!
08:19I love miso rice balls.
08:22This would taste good even if you grilled it, wouldn't it?
08:23It tastes even better when it's grilled.
08:25hey
08:29Yes, it's delicious.
08:31What a feast!
08:32I'm sure Rissho Munemoto also ate this miso rice ball.
08:37I'm looking forward to doing this when I get home.
08:43I made a short detour to visit Akiuchi Ward, located in the suburbs.
08:49It's here.
08:53I've been wanting to come here for a bit.
08:56It's a museum where you can experience kaleidoscopes collected from all over the world.
09:01that's right
09:02I'm looking forward to it.
09:11I'm a big fan of kaleidoscopes and would love to see one.
09:15thank you
09:17This is also a kaleidoscope.
09:20If you rotate the bottom part like this,
09:23The kaleidoscope's pattern will change.
09:26Wow, it turns into a blue world and then a yellow world.
09:31Wow, it's beautiful.
09:33This doll is actually a kaleidoscope.
09:36The peephole is located at the back of the head.
09:41If you rotate this sphere
09:46Wow, that's interesting.
09:49I'm peeking inside my dad's head.
09:51Kaleidoscopes have mirrors inside.
09:56Triangles are fairly common.
09:58If you take it here, it will turn into a kaleidoscope.
10:04Beautiful geometric patterns are created by using the reflection between mirrors.
10:08It is created
10:11Which country did it originate from?
10:13The kaleidoscope was invented in England in 1816.
10:19A physicist named David Brewster
10:21Please come
10:21During research on how to project lighthouse light over long distances
10:25The kaleidoscope was invented purely by chance.
10:30Are all of these kaleidoscopes too?
10:31That's right.
10:32I think it was initially conceived as a toy.
10:34It has now evolved into this artwork.
10:39This one, right?
10:40The artist who created it is a man named Sato Motohiro.
10:43They have a workshop very close by.
10:46People who became writers because of us
10:48Look at my house, look here
10:51I am captivated by the world of kaleidoscopes.
10:55A kaleidoscope with a transparent glass body by Sato
11:00Mr.'s style
11:02Please face the light.
11:03Wow, it's beautiful.
11:06The pattern changes when you hold the tube and rotate it.
11:10It contains oil inside
11:11Wow, it's really beautiful.
11:15Hello
11:17I am the creator.
11:19this?
11:20All the beads are handmade, one by one.
11:22Uh, glass?
11:24It's glass.
11:24Glass
11:26The basis of the pattern is
11:28Colorful glass beads
11:32This is a glass rod.
11:35I'd like to see how it's made.
11:37If you pull it out with tweezers
11:42Pull it like this about twice
11:44Like the first year
11:45Deliberately uneven
11:47It's better to have this kind of strange refraction.
11:50Glass scatters various kinds of light.
11:53The final form is truly up to you.
11:56So, something similar then.
11:59I'm going to try making beads too.
12:01Pull
12:03It's glass, yet it looks like rain.
12:07Let's cut it here instead of pulling it.
12:09Cut without pulling.
12:11Difficult, very difficult
12:16I'm getting used to it now.
12:19How about this?
12:22I think that's good.
12:24This time, I'm using my own handmade beads.
12:27I'll get to try making a kaleidoscope.
12:31I want a change of pace with a kaleidoscope.
12:33I think it's better to add a touch of accent color.
12:36Red is very eye-catching.
12:37I wonder what it will be like.
12:39I can't imagine it at all.
12:41I'll put in some oil and then glue it on.
12:43Yes, please.
12:46thank you
12:47Done
12:47The gluing is finished, so please go ahead.
12:49Isn't it beautiful?
12:50I've come this far
12:51You have no choice but to go out into the world.
12:53Kaleidoscope
12:54I'll take a peek.
12:58A world completely different from what I imagined
13:01But it's beautiful.
13:03It also contains handmade beads.
13:04Take me to another dimension
13:07thank you
13:13We will visit the foothills of the Zao mountain range in southwestern Miyagi Prefecture.
13:20Ah, here it is.
13:22I feel like I've arrived in Zao.
13:26Hello, excuse me for intruding.
13:29Wow, what an amazing hall!
13:33Gouda cheese is so heavy!
13:35welcome
13:36Hello, I'm dropping by.
13:37The thing we have been focusing on for the longest time is
13:40It's cream cheese.
13:42cream cheese
13:43This has been going on for over 40 years
13:45As a representative of Zao Cheese
13:47Have you been doing this for over 40 years?
13:50I agree
13:51I tried to make a cheesecake, but
13:53Something like this has been created
13:55"This is delicious," I said.
13:58Made into a product
13:59Mmm, delicious
14:03In 1980, with the aim of promoting domestically produced natural cheese
14:08And that's how it was born.
14:09Zao Dairy Farming Center
14:11cute
14:12This is called the dairy cow barn.
14:15Giving birth to a calf
14:17I'm showing my father
14:18cow barn
14:20Watching
14:24cute
14:25Fast
14:27Here at the Free Barn
14:30Freeburn
14:31To avoid stress
14:33You can move around freely within this space without being tied down.
14:36Oh, really?
14:39The milk production is done by robots.
14:41Are you going there on your own?
14:44By ourselves
14:44Oh, really?
14:46Very intelligent
14:47They're smart, aren't they?
14:49That's right.
14:51Here is the milk production robot.
14:53oh
14:54The robot
14:57Her breasts are so full.
14:59I agree
15:00That's how they slim it down.
15:03They all have tags attached to their necks.
15:05This robot identifies cows.
15:09Don't squeeze it too tight.
15:10Always leave an interval between them.
15:12Three times a day
15:13Three times a day
15:14That's quite a lot
15:18Ah, that feels good.
15:20That feels refreshing.
15:23Smoked Gouda right now
15:25We're still working on it.
15:26Oh, really?
15:28yes
15:28The process of making freshly squeezed cheese
15:31Let me see it.
15:32Hmm
15:34It smells sweet.
15:36The current step is called cooking.
15:39yes
15:39These white specks are the state before it becomes cheese.
15:43Oh, really?
15:44And this yellow liquid is whey
15:46Whey
15:46That's right.
15:47We do this by hand, though.
15:49Oh, really?
15:50Wow
15:51Is that okay?
15:52It's something you can only taste at a cheese factory.
15:55Is it really okay if I eat it?
15:57yes
15:58Wow
15:59Fluffy
16:04Like hanpen (fish cake)
16:06It's still soft, isn't it?
16:07Still soft
16:08Put it into a mold
16:09It will be compressed.
16:11Then
16:12It takes on the shape of Gouda cheese.
16:16Aged quality
16:16Cheese aging process
16:19Wow, so many!
16:21cheese
16:22Wow
16:23Oh, really?
16:24So, what do I do in this room?
16:26Temporary maturation
16:28It still contains moisture.
16:30The drying process takes place while the maturation process is also progressing.
16:34Oh, really?
16:35You wipe the surface once a day and then flip it over.
16:39While wiping with a damp cloth
16:41Oh, really?
16:42If it stays like this for a long time, the surface will really become rock hard.
16:46Because it will end up like this
16:47A vacuum broadcast is made at a certain location.
16:50Oh, really?
16:51And then it's long
16:52It's a second maturation process, so it's being done in a different room.
16:55It feels like they're being raised with great care and attention.
16:58It takes a lot of effort.
16:59Oh, really?
17:02Cheese making incorporating techniques from Japanese food culture
17:08Specially
17:08Oh, really?
17:09Will you show it to me?
17:12It's still maturing.
17:14Aging
17:14Cheese aged with koji mold
17:17Is all that white stuff koji mold?
17:20I agree
17:20Oh, really?
17:21Cheese that has been properly aged using koji mold like this
17:25is
17:25Probably the first in the world
17:26Oh, really?
17:27Aspergillus oryzae is very powerful.
17:30Because it matures rapidly
17:33Oh, really?
17:34Moreover, it has more flavor than Camembert.
17:36It has a good flavor
17:38Oh, really?
17:38I wonder what it tastes like.
17:43Ah, a cheese platter
17:45yes
17:47Here are the aged cheeses made in Zao.
17:51This is the koji from earlier
17:53This is koji cheese.
17:56This is a cross-section
17:57Please take a sniff of the scent.
18:00Yeah
18:26Quite
18:28It might taste a little different if you eat it tomorrow or the day after.
18:32So please eat it little by little.
18:34Like Day 1 and Day 3
18:37Yes, it's delicious.
18:41Next, we'll delve into the traditional techniques of making small knights.
18:45This definitely looks like Kintaro.
18:47No, you're cute.
18:54Miyagi Prefecture at Hadami Lake
18:55To a town steeped in the culture of the Date clan
19:00We traveled further south from Zaō to Shiroishi City.
19:05I'm not happy.
19:08Welcome!
19:12This building has an unusual shape.
19:15Deformed
19:17Yatsujiro Koshimura
19:21Excuse me for intruding.
19:23yes
19:24Hello
19:25Hello
19:26Excuse me for intruding.
19:28It's a really beautiful and eye-catching building, isn't it?
19:30Inspired by Kokeshi dolls
19:32ah
19:33It is a wooden building.
19:34Oh, really?
19:36Wow, there are so many amazing kokeshi dolls!
19:39here you are
19:39yes
19:40That
19:42Mine is
19:43Oh, are you a kokeshi doll craftsman?
19:47That's right.
19:48sorry
19:48Thank you anyway.
19:49I didn't understand.
19:52We had three ancestors
19:54The Niiyama, Sato, and Ogura families are all descendants of each other.
20:00Ha
20:01The Niiyama family's kimono patterns are
20:04With a collar and a hem
20:07The Sato family's pattern is a chrysanthemum.
20:10It goes in
20:12The Ogura family has a rule that their designs must include a plum blossom pattern.
20:16There's an unspoken understanding that we'll never copy each other.
20:22Among them, the tradition of kokeshi doll making known as the Yajiro style continued
20:27This facility was created to pass on the tradition of kokeshi dolls to future generations.
20:32Its origins lie in the late Edo period, in hot spring towns in the Tohoku region, and in the pastry shop.
20:38These craftsmen, known as [name of craftsmen], create wooden souvenirs for the customers.
20:42It is said that it all started when they began making toys.
20:47What is this?
20:48This was carried on the back of the kokeshi doll maker's wife when she went to sell it.
20:54Uh
20:55To the hot spring resort
20:57And these people, you see,
21:01Wow
21:02I walked around the room.
21:04At the inn?
21:05They went around visiting the rooms in the inn.
21:08Uh
21:10Yeah
21:10If this were spread around a hot spring resort, then it would definitely be at Kawaoka-shita.
21:15Right?
21:15yes
21:17We'll be shown Mr. Niiyama's workshop in Kokeshi Village.
21:22Here, even if there's a huge construction project, nobody complains.
21:27I can't do that.
21:28ah
21:28Please go ahead.
21:29Excuse me for intruding.
21:30Wow, there are so many kokeshi dolls!
21:33yes
21:34These are things I've collected over a long period of time as part of my hobby.
21:39It's truly impressive, there are so many of them.
21:41There are some pretty old ones, though.
21:43Yeah
21:44They have so many different looks.
21:47Yeah
21:48This one is a work by me and my wife.
21:52Hmm
21:53This color is modern too.
21:55Yeah
21:56Yeah
22:04Well, it quickly turned into a circle.
22:07So, while rotating this
22:10The process of adding the lathe lines
22:13Using a potter's wheel to create patterns is a technique used by Yajiro-type craftsmen.
22:17Poppy
22:18Yes, go ahead.
22:21Okay, okay.
22:24This is fun!
22:25fun
22:27Now, please ask the wife in Izu to teach you how to use a key ring.
22:32Thank you for your assistance.
22:36When I got married, I thought, "Wow, that looks like a really fun job!"
22:39Wait, did you start doing that after you got married?
22:41That's what I've been saying since coming here.
22:42He's now a great writer.
22:43I did receive the Prime Minister's Award, by the way.
22:46My husband received it over ten years ago.
22:49As a couple
22:49couple
22:51He's my husband, but he's also my mentor.
22:53yes
22:54Oh, really?
22:55And the mouth is drawn like the katakana character "ko" like this.
23:00The face is quite difficult to draw.
23:02I agree
23:03She's got such a dignified look on her face.
23:04Actually, it's Lilisy, somehow
23:06perhaps
23:08Will my own ants come out of this?
23:10Yes, that's right.
23:11No way
23:11Yes, I thought it was cute.
23:16Next
23:17Yes, red
23:18red
23:19red
23:191, 2, 3
23:21yes
23:21Finally, green
23:24yes
23:24yes
23:25OK
23:25So, the neck
23:27neck
23:28Is your neck loose?
23:29So, using glue is a bad idea.
23:31Yes, it's finished.
23:32It's not exactly a traditional face, but
23:34no
23:35My face has gotten so big!
23:38Shall I make something that smells good?
23:42This is Toku-san
23:43Navel radish?
23:45Ah, yes.
23:45That little one
23:46Yes, yes, that's right.
23:47Crispy
23:48Soak it in water overnight.
23:50yes
23:52They say they look forward to these moments of togetherness during breaks from work.
23:57It's softer and more elastic than a regular raw radish.
24:01The texture is also a little different, isn't it?
24:05Moreover, the taste is amazing, and it's delicious to watch; I'm grateful for moments like these.
24:11Well, it's pretty, oh, I showed it, I completely missed, Guri
24:20Wiping my mouth with tea, mmm, mmm, wow, it feels good, with my family
24:27I want to go to a place like this, I want to go far away, please take another look.
24:31If you want to watch it, you can do so on TVer.
24:33Thank you for watching.
24:34Please subscribe to the channel.
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