- 5 時間前
カテゴリ
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教育トランスクリプション
00:00Wow, it smells like cows.
00:02This is Kimiko Jinnai.
00:03It's a natural scent.
00:06They're so close!
00:08Arrived at Hachijojima Island.
00:11If you just looked at this, you definitely wouldn't know it was Hachijojima Island.
00:15Na
00:15Everyone seems to be taking it easy.
00:17Greetings
00:20Greetings, greetings
00:22Aren't you all going to do it?
00:26It took 55 minutes by plane from Haneda Airport.
00:30Hachijojima, one of the Izu Islands
00:36So close
00:38Hello
00:39Look, Naami-chan
00:40Naami-chan
00:42Wow, it's responding.
00:44Ah, Fukuju-san
00:49Oh, that's good.
00:50Oh, that's good.
00:54Oh wow, amazing, amazing, amazing
00:57What is this?
00:58Huh, Hachijo Fuji
01:00Wow, that's amazing!
01:03The green color looks different, doesn't it?
01:06beautiful
01:10Hello
01:10Hello
01:11Oh, are you taking a picture?
01:13this
01:13Ah, delicious.
01:15Wow, that's amazing!
01:17That's good!
01:18Yes, that's right.
01:20I'm sorry, I started talking to you.
01:22That's perfectly fine.
01:23I'm so glad Badminton-chan went!
01:25Is that true?
01:26I'm so happy!
01:27So maybe there's someone nearby?
01:28If Mr. Kamidai thinks so
01:30Me?
01:31It was out.
01:32thank you
01:33Excuse me, that
01:35Well, I'll do my best at anything.
01:36Huh? You want to go far away?
01:37Ah, ah
01:38You have to wake up early to see it.
01:42Wow, this is amazing!
01:45Ah, you can see the whole area!
01:49Ah, the sea is beautiful too.
01:52This breeze feels nice too.
01:55real
01:57It's my first time seeing the train station from so far away, and my first time on Hachijojima Island.
02:01I wanted to be moved by something I was seeing for the first time.
02:04I didn't include too much unnecessary information.
02:07I want to be moved a little by something I see.
02:11I'm a lucky charm when it comes to weather.
02:13She's truly a woman who brings good weather.
02:17I want to go far away
02:26Wow, Ace
02:28He's a super ace.
02:29I'm blown away by Shimatoku-san's exquisite shiitake mushrooms.
02:35The craftsmanship of potted houseplants
03:07Oh, this is delicious
03:09I want to go somewhere far away
03:24Next up is a master of island cuisine.
03:27We'll enjoy some exquisite island sushi made by the famous proprietress.
03:32Fly!
03:32Yes, let's fly!
03:34Yeah
03:36good
03:40Kimiko Jinnai's Spring Treasure Hunt Trip to Hachijojima Island
03:45It's making a noise.
03:46What is it?
03:47Yeah
03:47Yeah
03:49Beautiful, beautiful, colorful
03:53Oh, how lovely
03:57There are so many colors!
04:01Oh, they're blooming, they're blooming!
04:04This smells like freezer.
04:09It smells sweet.
04:11What is it?
04:13Right?
04:16Hello
04:17Which one is it?
04:18I'm from Kanagawa.
04:19I am from Kanagawa
04:20I'm coming from Saitama.
04:21Oh, I see.
04:22Is this your first time on Hachijojima Island?
04:24This is my first time.
04:25This is my first time.
04:26Wow, that's amazing!
04:30Hachijojima is a volcanic island with a warm climate, often referred to as the "island of eternal spring."
04:35Taking advantage of the climate, gardening has been practiced for a long time, including growing freesias.
04:39It seems to be quite popular.
04:43When these are in full bloom, or rather, when they're all in bloom, it'll look like a carpet.
04:49Hello!
04:51The drumming earlier was really cool.
04:53thank you
04:54Huh? Hit it? Well, I have no sense of rhythm.
05:01In accordance with this
05:06I make this myself.
05:08I made it myself
05:11Hachijo Taiko drums, a tradition that dates back to the Edo period.
05:15It is also played at weddings and festivals.
05:17It is one of the cultural elements deeply integrated into island life.
05:31thank you
05:34Wow
05:37Is this really Tokyo?
05:40I really want to stay in a place like this and feel the breeze forever.
05:46It's not like it's so dirty that it cleanses the soul or anything.
05:49Ah, here it is.
05:51Some people even come to Hachijojima Island just to taste this flavor, according to the farmers who cultivate it.
05:56I will visit the kindergarten.
05:58Hello
05:59Hi, hello
06:00Is that Mr. Osawa?
06:01Yes, my name is Osawa.
06:02Thank you for today.
06:04Thank you for your cooperation.
06:06Gold blocks like this
06:08Yes, we do it using a method called golden reef cultivation.
06:11We've already harvested this once this morning.
06:15Wow, it's beautiful.
06:17Just a little bit more around here
06:19What is this?
06:20This area is absolutely top-notch.
06:22Our shiitake mushrooms
06:23This is the island's specialty
06:24Sea Breeze Shiitake Mushrooms
06:26This is art.
06:29It's like Shohei Ohtani.
06:31I agree
06:33The distinctive feature of the cram school is that the tutoring is thick and soft.
06:37Actually, they're made with the same gold on the mainland too.
06:39According to the manufacturer, the colors and shapes of the Hachijo-made products are completely different.
06:42I wonder what it is.
06:43That's already
06:44I wonder what it is
06:45This climate wind
06:46"Because I'm doing it"
06:47No, no, even if I don't do it, this unique climate of Hachijo will grow
06:52I think so.
06:54Since it's in the middle of the ocean, the salinity of the air is probably high.
06:58I think it's darker than the surrounding area.
07:00Does that mean it's included as a mineral?
07:02When you eat it, you can taste saltiness or sweetness.
07:06Turn on the fan or open the window to enjoy the natural air of Hachijo Island.
07:10Incorporate
07:13We'll do something to get the air moving.
07:15They're such high-maintenance kids.
07:17I agree
07:18How adorable!
07:19I already adore them.
07:20It's extremely time-consuming, though.
07:24I heard that Mr. Osawa used to be a florist.
07:27This was the reason I decided to change jobs.
07:31It's small
07:33You're kidding, right?
07:34It's small.
07:36It's big.
07:37I keep stag beetles as a hobby.
07:42We use a type of edible mushroom called oyster mushroom.
07:45So when you raise the larvae
07:48Once the conditions for occurrence are met...
07:51Mushrooms start growing out of that bottle.
07:53These will start growing in bumps.
07:56I ate it because I was frustrated.
07:58yes
07:59It was very delicious
08:03The reason I started cultivating them was, surprisingly, stag beetles.
08:07Nara is trying to cultivate shiitake mushrooms, which are in high demand nationwide.
08:11A sudden resolve
08:14We source mushroom substrates from all over the country.
08:16Repeated trial and error
08:18It took four years to create this
08:20This sea breeze shiitake mushroom
08:24heavy
08:27I also got to experience the harvest.
08:31That's good.
08:32it's okay
08:33That sounds delicious too.
08:35The shaft is quite thick.
08:38The axis
08:42Mr. Osawa's favorite way to eat it is grilled with salt.
08:48Wow, it smells great!
08:49This smells nice
08:51Wow
08:53This
08:53That's amazing!
08:54It's a reddish-white liquid.
08:57Using shiitake mushroom broth
08:58We call this Golden Water.
09:01Please say it again.
09:03Golden Water
09:04Wow, golden water
09:05Wow
09:06Wow
09:06The scent was amazing before this
09:12Wow
09:13The sweetness is enhanced by the salt.
09:15sweet
09:15sweet
09:18terrible
09:19Wow
09:20What is this?
09:22Oh, what a waste.
09:24So noisy, so noisy
09:30It's perfect.
09:32thank you
09:32What is this bouncy texture?
09:34It doesn't have any quirks at all.
09:36yes
09:37This is a sea breeze shiitake mushroom.
09:40I'm defeated.
09:43I'm defeated.
09:47It's cracking, isn't it?
09:48It's amazing how it's cracking!
09:50I'll enjoy having this
09:51This is truly a product nurtured by the climate of Hachijojima Island.
09:54It's a delicious treasure.
09:57This is delicious
09:58Ah, ah, when one goes in...
10:03Wow, that's amazing!
10:05Igaki
10:07Uh
10:09What what what what
10:11This is amazing
10:12yeah?
10:14They all look like eggs, don't they?
10:15cute
10:17There are six of them in the middle.
10:20Who came up with this?
10:23This is the mid-Edo period.
10:26The Osato district flourished as the political and cultural center of the island.
10:31How long have you been here?
10:33This is where a single peasant warrior from the Ohara Rebellion in the Edo period was located.
10:37He was a village headman, but he was exiled to Gifu as a political prisoner, and that's how he ended up here.
10:43He's the owner, the 7th generation. What's so appealing about this place? Well, you see, this stone wall.
10:51Well, the rocks at Yokoma Beach are rounded because the water is rough, right?
10:57But.
10:58From there, Lunin carried it in order to get one rice ball.
11:01It was something that was only possible when we had a car.
11:05So, if you arrange six of them in a hexagon like this and put one in the middle, it will collapse.
11:09There's something about it that just can't be fixed. That's how everything is put together, so I guess it has a history.
11:14That's why, since the Edo period. So the pebbles and small islands here and
11:19This sea, this green sea, what a spectacular view!
11:24It was a good story, and the village came out of nowhere.
11:27Not at all.
11:31I'm looking forward to it. I'm going to get to try some island cuisine.
11:38A master of island cuisine.
11:40The name of the guesthouse, which has welcomed a total of 100,000 tourists.
11:45I will visit the proprietress.
11:52Hello.
11:53Hello.
11:54What should I call you?
11:56Grandma.
11:57Grandma.
11:58Eikoba.
12:00Eiko, meaning aunt, so Eikoba.
12:05Eikoba.
12:06Ba.
12:08This is it.
12:08It's a famous fish from Hachijo Island, isn't it?
12:12That famous one.
12:14Whoosh, whoosh.
12:16I've finished eating.
12:18With this, you can make sushi, you know? Island sushi.
12:24Island sushi.
12:25Island sushi.
12:27Eikoba, did you come here as a bride from somewhere else?
12:30I made a huge mistake, but that's where I came from.
12:34From there?
12:35My husband is terrible at earning money, so I have to work.
12:42There's no other way.
12:44And then I started a guesthouse.
12:46That's why I don't have time to be senile anymore.
12:51That's nice.
12:52Oh really?
12:56It's good in Japan.
12:57Japan.
12:58Well, just one for now.
12:59Yes.
13:01Making island sushi at Eikoba.
13:07Eikoba, how many years have you been doing this?
13:09It's been 60 years.
13:1160 years.
13:15Like this.
13:16Like this.
13:16yes.
13:18oh.
13:20That's pretty impressive.
13:23Oh, like putting it on sushi.
13:27Yes, yes.
13:29which one?
13:31Oh, that's great.
13:33So, here, we make a square.
13:36Oh, that's really small.
13:37That's cute.
13:39It's a little small.
13:40It's a little small.
13:42It's a little too small.
13:43Yeah, it's cute.
13:46These days, there's something called a "sushi nest," which is a type of sushi.
13:50Yes, we definitely have it.
13:50Yeah.
13:50When I say I want to do it the Hachijo style, I add a little sugar.
13:54A little extra, please.
13:57oh.
13:57This one.
13:58yes.
13:59Back in the day, I used to leave it on for 30 minutes.
14:03Yeah.
14:04If you leave it on like that, it'll turn completely black.
14:07Yes, yes.
14:07In the old days, they would take them to festivals and sports days.
14:13.
14:13Yeah.
14:15This is amazing!
14:16hey.
14:17Yeah.
14:18Instead of regular wasabi, I'll use yogurt.
14:20It's yam pepper.
14:21The rice is sweet.
14:22yes.
14:23Now, pickle it.
14:25yes.
14:25In that case, chili peppers go well with it.
14:27Wasabi.
14:29Was it always wasabi in the past?
14:30No, no, no, there's no wasabi.
14:33It's been a popular choice since ancient times.
14:34Canned peppers.
14:36Oh, that looks delicious.
14:38Wow, amazing, amazing, amazing.
14:39Wow, that looks delicious.
14:41Looks delicious, looks delicious.
14:42Eating sushi you made yourself is amazing.
14:46Tobio.
14:47Tobio.
14:48The arrival of spring.
14:51Yeah.
14:52Tobio.
14:53Yeah.
14:53Tobio.
14:54Yeah.
14:56good.
15:00delicious.
15:01Not bad.
15:02Yeah.
15:02That's good.
15:04horse.
15:05happiness.
15:06Yeah.
15:08My first experience with island sushi was absolutely delicious.
15:14Hmm.
15:16good.
15:24good.
15:28good.
15:29Delicious.
15:31English sometimes doesn't have an appetite.
15:34good.
15:36good.
15:36good.
15:37good.
15:37good.
15:40good.
15:42good.
15:42Delicious island sushi and powerful Eikobakara, lots of energy
15:46I was inspired.
15:47good.
15:51good.
15:51good.
15:52good.
15:53good.
15:54good.
15:55good.
15:56good.
15:57good.
15:58good.
15:59good.
15:59good.
15:59good.
16:01good.
16:06good.
16:17There's a place I've always wanted to visit if I ever come here.
16:22Wow, there's my absolute favorite thing!
16:29It's true, plant shop. Hello.
16:33My name is Shinuchi. Nice to meet you.
16:37I've been watching it like this since I was on my way in.
16:42I really love plants, especially houseplants.
16:45So I'd like to ask Ujie-san a lot of questions and see a lot of things.
16:49That's what I thought
16:51This is an island with a plant shop attached to the cafe.
16:57A unique botanical & cafe experience.
17:02I wonder what would be good? Let's try various things.
17:06What's easy to raise? Well, it's easy for me to raise, to begin with.
17:10Yes, yes, me too.
17:11Is that true? Easy to grow?
17:14Those that are easy to grow are good, but I'll grow all of the ones here.
17:19I think it's easy.
17:20We source most of our products from farmers on Hachijo Island.
17:24that's why
17:25She's healthy and beautiful.
17:28This is it.
17:29The one Ms. Ujie recommended was one that is easy to grow indoors and relatively
17:34Monstera is said to be low-maintenance.
18:05This is also from Beppin-san, right?
18:07Wonderful, absolutely wonderful, I'm glad, put it in now
18:16A lemon made with lemons, a specialty of the island, recommended by Ms. Ujie.
18:20I'll have a lemonade.
18:24I'll enjoy having this
18:28Hmm, it's not sour at all. This is delicious.
18:34I got excited looking at lots of houseplants, but now I've calmed down a bit.
18:41That's what Lemon is saying.
18:47Ah, this is the place.
18:50I want to learn more and more about the unique houseplants of Hachijojima Island.
18:55It's so big, where should I go?
18:58I'll be visiting a farm that's been cultivating crops for 66 years.
19:02My name is Jinai.
19:04Hello, this is Muraguchi.
19:05nice to meet you
19:06nice to meet you
19:07That's quite a large plot of land.
19:12Yes, the whole area is roughly 6,000 tsubo (approximately 20,000 square meters).
19:16Wait, you're saying all of that was on Mr. Muraguchi's farm?
19:21A farm, yes, that's right.
19:23What is this place?
19:24This is a variety called Schefflera.
19:27In Hachijo, it is often planted as a type of povidone-iodine.
19:31But
19:31Is that like avoiding the wind?
19:34Ah, yes.
19:35Wait a minute, that's outside, right?
19:37Are you going to change it to something for indoors?
19:39Yes, this is something I cut down from a tree growing in the mountains this month.
19:45It's in a stabbed state.
19:50So it looks like the eyes will start to emerge from now on.
19:54What's cute about this? Which one is a special item?
20:00So, what do you mean? Are all the tree shapes basically naturally formed?
20:05That's right.
20:06In the climate of Hachijo
20:09In that case, well, if it's this, then the curve is
20:13Well, it's kind of sexy, I see.
20:15So rather than everything
20:18When you cut it, the part you want people to see the most
20:22I've designed it in a way that makes it stand out.
20:26So this is the one that goes there?
20:27Yes, after a year
20:28Yes, after about a year or two.
20:31Isn't it incredibly difficult when it takes so many years and years?
20:36Well, depending on the item, it can take three or four years.
20:40During that time, I was thinking things like, "I hope you become beautiful," or "I hope you become handsome."
20:44I'm messing around with it
20:46He's kind of like a child.
20:47Yes, so when shipping...
20:50We ship them out with the thought, "Go and do your best no matter what!"
20:54Is that so?
20:56Isn't this a bamboo shoot?
20:59These plants can also be found outside the greenhouse.
21:02Sorry, it's not a pineapple, it's a bamboo shoot.
21:06This is a phoenix.
21:07Is this a phoenix?
21:08Children of Phoenix, or
21:11But I'm sure I've seen it somewhere before.
21:15Huh? Where?
21:17Where can I see it?
21:18We also ship just the leaves.
21:22Including the Minister of Tourism
21:24Oh, that's right, that's right.
21:25As the lowest-ranking subordinate
21:27Ah, yes.
21:28Approximately 95% of the market share is for 8-tatami mat rooms.
21:32Oh
21:36The original Schefflera branch that Mr. Jinnai showed me earlier
21:41So this is it.
21:42yes
21:43You cut out your favorite shape from these.
21:47Yes
21:48yes
21:49It still won't work if you do it when it's cold.
21:52Let's focus solely on this period from now on.
21:55Haa
21:56It's the kind of thing we're going to do.
22:04So many
22:10It's a bit long, so I'll cut it down a little.
22:17I hardly needed any of it.
22:19I hardly need any of it.
22:21Insert the stab in this position.
22:25After about two years, these eyes will have a brighter image again.
22:30There's no right answer, so it's okay, right?
22:32Shape it to your liking
22:35This time, I'll be given the special opportunity to try my hand at selecting branches for potted plants.
22:42here
22:44high school
22:45a little bit
22:48Muraguchi-kun, what do you think of this place?
22:51good
22:51It's the same place as me.
22:57good
22:59I'll set this up.
23:00How about it?
23:01This is a waste.
23:03too good to waste
23:04What a waste
23:06Let's just make eye contact for now.
23:08a little bit
23:10I think it's around here.
23:12I think I'll leave it around here.
23:13Whispering
23:17This is
23:18Here it is
23:19Here it is
23:21This is
23:22This is fun!
23:24It's tough, but
23:25I agree
23:25But he has good taste.
23:27I'll accept this.
23:29Really?
23:30Once it's finished
23:32Really?
23:34I'll come again.
23:36Hachijojima Island
23:36When you come
23:38Please come over.
23:40amazing
23:43I chose
23:44Schefflera
23:462 years later 3 years later
23:47What kind of wonderful form will it take?
23:50I'm really looking forward to it.
23:55My first visit to Hachijojima Island
23:58The relaxed atmosphere and warm smiles of the islanders
24:03On this island where the sea breeze is fragrant
24:05I encountered many treasures.
24:14So this is what Momotaro was like.
24:17It's getting a little hot.
24:18That's it, that's it.
24:29If you want to watch "I Want to Go Far Away" again, you can find it on TVer.
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