- 5 時間前
カテゴリ
📚
教育トランスクリプション
00:00The Sea of Japan. I'm from Kyushu, but this is the first time I've seen a beach with such round stones.
00:11This is Tanidoko, and I'm on the coast of Tottori Prefecture.
00:20Rumble rumble rumble rumble rumble rumble rumble rumble rumble
00:22Rumble rumble rumble rumble rumble rumble rumble rumble rumble
00:24Rumble rumble rumble rumble rumble rumble rumble rumble rumble
00:26Rumble rumble rumble rumble rumble rumble rumble rumble rumble
00:26Rumble rumble rumble rumble rumble rumble rumble rumble rumble
00:26Rumble rumble rumble rumble rumble rumble rumble rumble rumble
00:31Rumble rumble rumble rumble rumble rumble rumble rumble rumble
00:35Rumble rumble rumble rumble rumble rumble rumble rumble rumble
00:36Rumble rumble rumble rumble rumble rumble rumble rumble rumble
00:37Rumble rumble rumble rumble rumble rumble rumble rumble rumble
00:37Rumble rumble rumble rumble rumble rumble rumble rumble rumble
00:42Gorogo
00:44Ishi-kun and others
00:50This is Narishi Beach in Kotoura Town.
00:54A rare beach where stones, rounded by the waves, make a sound.
00:57They are apparently preserving the natural environment.
01:02I wonder how many years it took for him to become this round this year.
01:07They're all so smooth, they're really beautifully smooth.
01:14They're being tossed about in rough seas.
01:18Apparently, you can also use this stone for gunshots.
01:24This one
01:27Family health
01:30I ended up choosing a pretty heavy one.
01:34Here we go!
01:39Please!
01:44If you wish for your family's health
01:50I'm starting to smell something nice.
01:52Next up, something delicious
01:54Come and enjoy the Sea of Japan cuisine!
02:00Come and see
02:05This restaurant, which boasts of its seafood, attracts many customers from outside the prefecture.
02:09is
02:12Could you recommend something?
02:15This fish can only be found around here.
02:19Is it a type of fish? It's not a fish, though.
02:21If there are shrimp, then there are shrimp
02:23They call it a legendary shrimp.
02:26Please give me the legendary shrimp.
02:32The head is bumpy
02:34Mosa shrimp
02:37They live in the deep sea at a depth of 200 meters and their freshness deteriorates.
02:41Because it spoils quickly, it has been a legendary flavor consumed only locally.
02:49This is our famous Mosa shrimp rice bowl, marinated in our special sauce.
02:56There's so much in there? I'll have some!
02:59yes
03:00There was a North Sea.
03:09sweet
03:10It's sweet, isn't it?
03:11It's sticky
03:13People come from all over the country seeking this.
03:16These waters offshore from the Sea of Japan are a treasure.
03:19Haa
03:24delicious
03:26It's really humid there, isn't it?
03:28The sea is often rough.
03:30The ships won't even be able to go out tomorrow.
03:33I'm glad I came on a good day.
03:34The weather is nice and there's no wind.
03:37The temperature is a little high.
03:39I sing a little.
03:42To an unfamiliar city
04:14I want to go for a walk
04:16Dreamlike state
04:19Well, I was curious about this.
04:21I also found a mysterious mask from Tottori.
04:25I get so nervous just trying to wipe my runny nose.
04:30What is the true identity of this legend?
04:35Nice to meet you, Tottori
04:38I'll let my curiosity take over and enjoy the trip.
04:41i wanna go
04:58Next comes the exquisite Ascan, passed down through generations.
05:06Wow
05:10I saw on the news this morning that there was heavy snowfall along the Sea of Japan.
05:14Wow, it's beautiful.
05:19That's great!
05:21It really feels like a Japanese hot spring town.
05:27A first-time trip to Tottori with Itaya Toko, starting with my favorite hot springs.
05:33We arrived at the historic Misasa Onsen. As we drove, it started to snow.
05:43It's here! But it's nice, snow is nice, it really lifts my spirits. Oh, a bath? What?!
05:54Riverside bath
05:55Ah, a riverside bath.
05:56Oh, there are people inside! There are people inside!
06:01There are so many Mt. Fujis!
06:05I want to join, but
06:09I wanted to go in, but it was completely visible.
06:13There's also a footbath nearby.
06:17So warm and comfortable.
06:25Staying in this town and experiencing three mornings here will revitalize you, so Misasa
06:31hot spring
06:33We'll take a stroll through a town that has prospered from ceramics since ancient times.
06:39Oh, I found hot water!
06:42Wow, what a lovely house!
06:47The original hot spring, which is said to have sprung up during the Heian period.
06:53Apparently, anyone can come and draw water from it.
06:58Boosts immunity and natural healing power
07:01The most important thing is to enhance the body's natural healing power, right?
07:05Oh, it's transparent.
07:08Let's eat!
07:09It is said that the water from Misasa Onsen has medicinal properties even when drunk.
07:14Oh, how kind.
07:18This is great! If there was a natural hot spring like this in the morning, I could drink from it every day.
07:22That's awesome!
07:24nice
07:25nice
07:32Oh, there are children inside.
07:35This is a footbath where the god of hot springs is enshrined.
07:42Playing games while soaking my feet in a footbath
07:46TRUE
07:47What a luxurious and relaxing footbath!
07:53Wow, it's pretty hot here. What's the temperature right now?
07:56I'd say it's around 42.
07:59Ah, I'm getting used to it.
08:02Ah, that feels good.
08:06It's said that soaking your feet in a footbath for 15 to 30 minutes is ideal.
08:12I'm going to Kawarayu
08:14Kawarayu
08:17The riverbank?
08:17That's right, that Rudenbrough
08:19Isn't that completely exposed?
08:22I'm used to it.
08:24It was amazing! I saw one person who looked like they were having a really great time.
08:28there was
08:28That's not right, is it?
08:31I can only do it in the evening.
08:33Why?
08:34Because immediately after that
08:37Ah
08:40I yearn for a life where hot springs are a part of everyday life.
08:48This is the place I wanted to visit this time.
08:53Hello
09:20The era of hot springs
09:21It was apparently built for the purpose of hot spring therapy.
09:25It has now been converted into a town-run facility.
09:28We offer new winter styles.
09:32please
09:33Excuse me
09:34oh
09:37warm
09:38Is it different from a sauna?
09:40Yes, that's true.
09:41What you see over there right now are the carefully selected rooms.
09:46It's actually bubbling up from underground.
09:48This room is designed with only carefully selected temperature and humidity levels.
09:52I haven't touched it at all.
09:59Oh, really?
10:00So, the body is fine, right?
10:01But it's not as hot as a sauna, so it's not too strenuous.
10:07What do you call it?
10:08It gets really hot, doesn't it?
10:10It's good that we don't have that.
10:11That's what a lot of people say.
10:13It will give you a feeling of warmth slowly coming from the inside.
10:16Improve blood circulation
10:17That's right, that's right.
10:19Originally, this Misasa was located inside this bedrock.
10:22There is a mineral called radium.
10:25That dissolves along with the hot water.
10:27The vaporized form of radium is called radon.
10:30By incorporating that
10:32It can boost your immunity, for example.
10:34Metabolism becomes more active
10:36We are consuming natural products.
10:38That's right.
10:41It truly is a gift from nature.
10:47I'm going to absorb lots of energy to do my best this year.
10:54Bathing times vary depending on the season.
10:57Currently, each session is 40 minutes long.
11:00Traveling back then was wonderful, wasn't it?
11:12This is the Sea of Japan.
11:16The mountains that stretch on and on
11:21It's beautiful.
11:23This kind of scenery is quite rare in Kyushu, where I was born.
11:28I've arrived in Hokuei Town, located in the central part of Tottori Prefecture.
11:33This is a town rich in water, overlooking the Chinese production area.
11:39I'm now going to a sake brewery that makes my favorite Japanese sake.
11:53Oh, steam is already rising.
11:56Steaming hot
12:00Look, steam is rising!
12:05Umezu Sake Brewery, established 160 years ago
12:08It's a sake brewery that's somewhat well-known among sake lovers across Japan.
12:15good morning
12:17Hello
12:17good morning
12:19You're still young, though.
12:23current
12:25I was the representative at the time, and then there was Kuramoto.
12:30We are doing it.
12:32We are currently in the peak season for preparation.
12:38Steamed until fluffy
12:40It smells nice.
12:42It already smells delicious.
12:45That's right, the scent is already coming from here.
12:47It smells amazing!
12:50Apparently, sake brewing begins every morning with steaming the rice.
12:55good morning
12:58I'll help too.
13:01good morning
13:02thank you
13:05The reason sake tastes so good is because the rice and water used are delicious.
13:09Environmental factors are also very important.
13:12It's a place rich in nature, with views of Mt. Daisen and the blessings of spring water flowing from Mt. Daisen.
13:16And yes, that's also true.
13:18There's also the fact that the water from Mt. Oyama is really clean.
13:21Yes, we do. We make sake using the water that flows beneath this spot.
13:25Okay, yes.
13:27oh
13:28Okay, I'll take this and go upstairs.
13:30Please spread this out
13:34Oh, so fluffy!
13:37oh
13:39You were moved, weren't you?
13:40This is called "hourei," and it involves letting the rice cool down.
13:44Since the rice is cooled and then prepared,
13:49oh
13:50It's like it's being cooled down by natural cold air.
13:55I'm just enveloped in the scent and steam of happiness.
14:00Umetsu Brewery uses machinery in many of its sake-making processes.
14:05not here
14:07The ingredients are just rice, water, and koji.
14:12We make pure rice sake using traditional methods passed down since the Edo period.
14:16Yes
14:18Such sake breweries are rare throughout Japan, and they have a loyal following every day
14:23They've been eagerly awaiting this for years.
14:38Watching my three children grow up, this year will also be another busy season.
14:42We will get through it.
14:46oh
14:48It has long been said that sake is brewed by people and food.
14:53The craftsman maximizes the effects of the koji and yeast, and
14:58We must leave it to the forces of nature.
15:01Ah, it smells nice.
15:05They apparently spend plenty of time on the fermentation process.
15:09In our case, we want them to run properly, alternating between the two.
15:13Or, it would be better to just let it all come out, or like the sweat or tears of alternating bacteria.
15:21I think those things, too, add to the flavor, and I think their hard work is a factor.
15:24I see, I understand.
15:30After helping with the sake brewing, Umezu avoids being soaked in sake.
15:36Brewing customs
15:38I was invited to dinner.
15:42I can finally drink it.
15:45Because I'm a drinking buddy who supports you.
15:48Named after the cheers of support, "Hurray, hurray," the representative of the brewery
15:54Brand
15:55Let's toast with this auspicious sake that has been passed down through generations!
16:00Let's eat!
16:04Oh, it's kind of the color of dashi (Japanese soup stock).
16:08Thank you very much, I'll eat now.
16:17Wow, delicious!
16:19Delicious, so satisfying, delicious.
16:26This is the true color of sake.
16:30The matured umami and aroma, a pleasant, dashi-like flavor.
16:36Yes
16:37Okay, let's eat!
16:41Grilled barracuda served with curry stew.
16:46Enjoying fish from the Sea of Japan with the finest thickness of sushi is the ultimate luxury.
16:53I'm gonna drink it.
16:58Mmm, ah, mmm, delicious!
17:05By heating it, this delicious flavor really comes out.
17:09Combining these two things really makes them taste amazing.
17:12Mom, that's when the joy of sake truly begins, isn't it?
17:15That is
17:16Hmm, were you a sake lover even before you got married?
17:22From the beginning?
17:23I hadn't been drinking at all.
17:24I haven't been drinking at all.
17:27It changed from beer sugar to plum sugar.
17:29It's Umetsutou, I'm so happy!
17:32This is a handkerchief, a handkerchief.
17:33Ahahaha
17:38Alcohol, just alcohol, just alcohol.
17:43Next, in the castle town, we'll enjoy some food before the flowers.
17:54Itaya Yuka's journey to Tottori, where she encounters her favorite handcrafts.
17:59I've arrived in Kurayoshi, a castle town.
18:03Wow, it's so picturesque!
18:06Is this about it?
18:09A group of white-walled storehouses.
18:12Oh, really?
18:17The white-walled storehouses of Kurayoshi attract approximately 600,000 visitors annually.
18:24While being used in shops and other places, the people living in the area
18:29They have been carefully preserving it.
18:33Look, here are some dumplings!
18:35They have their specialty, dango (rice dumplings), let's eat some dango!
18:42So cute, so cute, so tiny!
18:46These aren't cute, but they're three-colored dumplings that have been a local specialty since the Meiji era.
18:55Yes, it's here, there's a little mochi inside, it's delicious, it's delicious, thank you, I'm a little worried
19:13I found a store that will be
19:16Hello, this is a folk craft shop. Folk crafts are, well, things like folk art and other craft items.
19:22This is the shop, run by a shop owner from Kurayoshi, and it reflects the lifestyle of the owner.
19:29A shop of folk crafts that enriches your life, where you'll fall in love with handcrafted items at first sight.
19:34That's part of the fun of traveling, too. Take a look from a little further back, what do you think? It's beautiful, isn't it?
19:43Whenever I find something I like, I end up accumulating more and more things, but
19:46Yes, I just can't help it.
19:47I understand.
19:48hey.
19:50Where is Uma-chan, the horse of the Year of the Horse this year?
19:52Yes, a horse.
19:53Ouch, that hurts.
19:54Yes, that's right.
19:56This year is the Year of the Horse, so I was looking for a horse figurine.
20:02cute.
20:03She's so cute, isn't she?
20:05Legends and folktales of Tottori, as well as festivals and things like that
20:10I was in charge, and there was a folktale for each one, and I created
20:16But...
20:30It was a toy workshop that had been closed, but I was fortunate enough to be given the opportunity to restore it.
20:35It takes on this shape.
20:36It feels like we're carrying on a legacy.
20:39I agree.
20:40yes.
20:42I recommend the blue flower-shaped noodles.
20:46Well, I was actually curious about this.
20:48I thought I had a runny nose.
20:50The design is inspired by the noodles worn as head coverings during festival processions.
20:55The person wearing it is allowed to say whatever insults they want.
20:59Wow.
21:00On the day of the festival.
21:02Does this mean I can say anything I want if I wear it?
21:03that's right.
21:05Should I say it?
21:08Yeah, I mean, your nose's running too.
21:10My nose is running.
21:13I'll be visiting your home, which also serves as your workshop.
21:19Oh, so you're going to use a wooden mold.
21:20Stick it on this.
21:22This is what I stuck on.
21:24And it's made entirely of paper, but it's quite sturdy.
21:26Wow, it's really sturdy despite being made of paper.
21:28Yes, it's made of sturdy glued paper.
21:30See, see, it's solid.
21:31These kinds of books are becoming harder to find, so I wonder how long I'll be able to keep them.
21:36I think it could be done like this.
21:39I wonder when this was made.
21:40This is probably from around the Edo period.
21:43I think it was either the Edo or early Meiji period.
21:47probably.
21:48Huh?
21:50Is it glue?
21:51Ah, glue.
21:52Hmm.
21:55Traditional folk toys made from natural materials have been produced in the area since ancient times.
22:01The handmade washi paper is very pliable and conforms well to the wooden mold.
22:05It seems to stick very well.
22:12This fiber is definitely not found in modern Japanese paper.
22:16I can see the fibers.
22:18So this is the stuff that sticks to things.
22:22It's nice to use your hands.
22:23Oh, yes, that's right. That's really good.
22:27Ah, I realize that handiwork is indeed work done with the hands.
22:31I'm following the handiwork of Miyako-san and Kinji-san with my own hands.
22:36Or rather, it felt like I was tracing them with my hands, following the two of them.
22:44That's the feeling I get.
22:45Hmm.
22:52Then, let it dry.
22:54Oh, and then, let this dry.
22:55yes.
22:56And this is how you store it.
22:57No, just looking at what's in my hands is enough to make me completely absorbed.
23:04Wow.
23:05It's not drooping.
23:06The most important finishing touch to the mask is the final brushstroke.
23:12How popular are blue flower lilies?
23:14The popularity of the blue flower garland is undeniable; it has a really strong appeal.
23:19I had a strong pull.
23:21Lately, though, its popularity is a bit out of reach.
23:25Oh, really?
23:25I wonder if everyone is wearing one?
23:28I wonder if they're wearing the same thing.
23:30Based on the masks of Sendai.
23:34I'll be going now.
23:38Toys pass on the way of life in this land.
23:43Here we go.
23:48Yes, it's done.
23:51congratulations.
23:53I was able to offer flowers.
23:56Dad's wearing it.
23:57We did it when my child had their Shichi-Go-San ceremony, it was a special occasion.
24:02There are also others.
24:05May this mask serve as a lucky charm, allowing you to always be smiling.
24:27If you want to watch "I Want to Talk" again, please watch it on TVer.
24:32in.
コメント