- 5 時間前
カテゴリ
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教育トランスクリプション
00:01My name is Jin Katagiri. I'm currently in Toyama Prefecture.
00:07I come to Toyama for work and things like that.
00:10I don't really walk around Toyama city very often.
00:14Isn't that wonderful?
00:18Oh, that's a ship over there.
00:20Wow, there are so many things to see!
00:22Let's take a video to share
00:27This is a cat
00:29I made this out of clay.
00:31Take a picture and see that this part opens up.
00:34It's cute.
00:36Since I also work as a clay artist, this is easy for me.
00:40things
00:42I wonder if it's possible to ride that unusual ship?
00:45I wonder if they'll take us that way on the sightseeing tour?
00:47Oh, is that a staff member?
00:48Hello, good morning.
00:51What is this, this boat looks like a sightseeing boat.
00:56How long has it been there, facing the sea?
00:59This place was built in 1935 (Showa 10).
01:01So you mean they dug it by hand back then?
01:03Yes, it's sweet shovel.
01:06Awesome
01:08Let's experience a canal cruise right away!
01:11there were
01:12I like sightseeing boats.
01:15I used to ride it quite often when my kids were little, but I don't ride it much these days.
01:18I don't do that anymore.
01:19That's great!
01:23The Fugan Canal is a canal that connects Toyama Port and Toyama City, with a total length of 250m.
01:28A canal about 5 kilometers long
01:30At that time, the main logistics were transporting coal, timber, etc.
01:34It seems it was a te
01:37Excuse me, can you see the gate?
01:39The gate is slowly starting to open at the green line, take a look.
01:43please
01:45This waterway is called Nakajima Port Gate, and ships can travel from upstream to downstream.
01:50A place to adjust the water level, like an elevator, when moving.
01:55Fast, fast, fast, it's not coming down anymore, about 2.5 meters.
02:01The water level difference is instantaneous, using the same method as the Panama Canal.
02:06That's what they say, it's amazing, I can already smell the sea, it's spreading already.
02:12Wow, wow, wow, the ship has entered Toyama Bay.
02:20It had been quite some time since it was no longer used as a canal for transporting timber.
02:23Now properly,
02:24It's interesting that it's still preserved as a tourist line like this. Thank you for your help.
02:30Thank you, we arrived in a town facing Toyama Port, a nostalgic place.
02:38The old townscape still remains, and this is a boat, isn't it? Edo, Kamigata
02:46Connecting the Kitamae ships,
02:48In the past, it connected Hokkaido and Osaka, and cargo was transported to ports along the way.
02:53The Kitamae ships were ships that sailed the seas while trading goods.
02:59The Baba family, who were wealthy merchants, prospered thanks to the merchants who made it.
03:03The residence is also designated as a national cultural property.
03:09Wow, it's huge! It's really different to see it from the outside compared to being inside.
03:14No, that's not right, there's something over there too.
03:17A long earthen floor called a "tori-niwa" (passageway garden).
03:22Where does this lead?
03:27Hey, Sea of Japan
03:29Oh wow, you can see the mountains over there, wow, amazing!
03:36It's all mountains over there; those mountains of the Tateyama mountain range are all overlapping.
03:41That's right.
03:43It's so high up here, it's almost like a mirage, a phantom mountain.
03:47When I go to sleep
03:49A promising start to the trip; let's continue this momentum as we welcome spring to Toyama.
03:54I want to enjoy it.
03:57I want to go far away from Katagiri Jin
04:11The Firefly Squid Dormitory is in full bloom, presenting a fantastical sight.
04:17Wow, it's so blue!
04:21What is the history of the Chindon culture that remains in Toyama, a sacred place for street performers?
04:26It's so much fun!
04:29The open-air baths I encountered every day offered truly spectacular views.
04:34Awesome
04:36I finally got to experience metal casting in Takaoka, a town famous for its sweet potatoes, and got a closer look at the craftsmanship.
04:44This marks the beginning of a spring journey around Toyama Bay.
05:04Next, we'll enjoy the seasonal firefly squid to the fullest.
05:09Delicious!
05:15Jin Katagiri's spring journey around Toyama Bay, and the seasonal flavors of Toyama
05:20Found an object
05:25Firefly squid, Kawamura Fisheries, wow, that's great, do they have a shop?
05:42Hello, hello, hello, hello, hello, hello, amazing, all kinds of firefly squid
05:48of
05:48It's a feast of firefly squid, and each one has a different flavor.
05:52The taste is different, isn't it? Are firefly squid really that amazing around here?
05:57Namerika, the town of firefly squid
05:58Oh, American flavor
06:00One of them is a firefly squid.
06:02What about the firefly squid here?
06:04This morning
06:05This looks like it was just picked, right?
06:07Yes, wow, amazing
06:10You can eat it as is.
06:12Wow, that's amazing, so clear
06:14Would you like to try a little?
06:16Is that okay? I want to eat it.
06:17Toyama's firefly squid are different; they're plump and firm.
06:21It's incredibly delicious
06:22Now is the best time to harvest them.
06:24Yes, America is doing well.
06:26How do you catch such tiny firefly squid in such large quantities?
06:29They just come in into the net on their own? We catch them in fixed nets.
06:36We were given a special tour of the seasonal firefly squid fishing.
06:42We're setting sail at 3:00 AM.
06:46After sailing the boat out to sea for 15 minutes
06:52We can now see the buoys of the fixed fishing nets floating on the sea.
07:10This fixed net fishing method attracts fireflies that come to the shallows to lay their eggs.
07:15They set nets on their way back to the open sea to catch squid, and then...
07:19A fishing method that involves waiting for the fish to come in.
07:21Then they closed the entrance to the net and dragged the bottom of the net with two boats.
07:26When you lift it up, you scoop it up with a dip net, but here
07:44When I turned off the lights, wow, it was amazing. Wow, thank you.
07:53Firefly squid emit a fantastical light, like stars.
08:18A basket full of firefly squid, so many that you can't get rid of them all no matter how many you pick.
08:22Fill it up.
08:41We had an exceptionally large catch tonight.
08:50Upon returning to the harbor, the freshly caught firefly squid were still fresh.
08:53Shipped nationwide.
08:56There is a firefly squid dish that can only be eaten when it is this fresh.
09:00That's true.
09:05They're lined up here.
09:08They have a shabu-shabu set.
09:11Firefly squid shabu-shabu set.
09:12Wow, that's amazing.
09:15It's sashimi.
09:16Fresh, sparkling firefly squid.
09:18Is "fresh" the right word?
09:21It's like a word that's only used for squid.
09:24May I order sashimi and shabu-shabu?
09:26I made sashimi.
09:28You can only eat fresh, juicy firefly squid for sashimi.
09:31Shabu-shabu.
09:32Let's start with the sashimi.
09:35Each item will be processed individually.
09:42delicious.
09:44Plump and juicy.
09:46Something with umami and sweetness.
09:47It's small, but it feels like it's packed with content.
09:50This is a freshness you can only experience here.
09:54Next up, shabu-shabu.
09:56This is beautiful too.
10:01When you put firefly squid into boiling water...
10:05Well, I think we're almost there.
10:09We eat it dipped in ponzu sauce.
10:16Delicious.
10:18When you chew it, you can taste the delicious flavor of the internal organs.
10:23Shabu-shabu is delicious.
10:25Delicious.
10:26Cut the sashimi with scissors once.
10:30Delicious.
10:33Enjoy exquisite firefly squid dishes, available only now, and the magical sight of fireflies.
10:37It was amazing, even getting to see the squid fishing!
10:45I can hear some amazing music playing.
10:49amazing.
10:52I've never seen that before.
10:55I encountered a traditional Japanese street performer (Chindon-ya) for the first time in my life.
11:02Hello there.
11:04Hi there.
11:04Sakura Koji.
11:07That's not a good answer, you know.
11:09It's called Sakurakoji Kagerou.
11:11Yagou team.
11:13The Kagerō Troupe, or something like that.
11:14There are all sorts of street performers from different districts.
11:19In the spring, there is an All Japan Chindon Contest in Toyama City, and 3
11:24Chin chin don don to Toyama city for days.
11:27Toyama City is a place where street performers from all over Japan gather every April.
11:31The All Japan Chindon Contest will be held.
11:35It began as a symbol of post-war reconstruction, and even today, it attracts 100,000 people from all over the country.
11:39Apparently, these are the things that people come to see.
11:44It's now considered a sacred place for Chindon (traditional Japanese street performances).
11:45For example.
11:46The number of young people is increasing rapidly these days.
11:50I'm already in my twenties.
11:5224 years old.
11:53I've watched the Chindon competition every year since I was a child.
11:56I see.
11:57Because it's my hometown.
11:58It's definitely a horse.
11:59It's definitely a horse.
12:01The costumes all seem to have a slightly contrasting feel to them.
12:05That kind of disorganized thing is like a street performer's troupe.
12:08The point is that there aren't any disparate concepts.
12:11On the contrary, that's what makes it stand out.
12:14Would you like to give it a try?
12:16Okay, so what exactly do I need to do to give it a try?
12:19What will you do to Chin?
12:20A chin and a badge are different things, aren't they?
12:25Actually, the bell...
12:27Oh.
12:28It's getting quite difficult.
12:32That's quite difficult.
12:34Oh.
12:35terrible.
12:36It all comes down to how well you can handle these three things.
13:07Oh.
13:13This is addictive.
13:19When they adjust to me, I feel like I've improved somehow, Toyama City
13:23It's a sacred place, so I'm sure foreigners will come to see it as tourists.
13:31There's a history of crabs like that, so I think that's a possibility.
13:35Therefore, the Chindon culture, which enlivens the town, will continue in the future.
13:40I hope they continue to liven up Toyama.
13:46Now we have arrived in Himi City on the western side of Toyama Bay.
13:53For example, the Sea of Japan is rich in seafood, including the well-known Camburi (a type of yellowtail).
13:59There are many local specialties such as white shrimp, but there are still many more attractions to discover.
14:06Himi Udon Kaisuya is a local specialty.
14:14It's amazing, they have a shop and a factory, it really feels like their headquarters.
14:19Himi Udon, a local dish, is known locally as the Holy Mother and
14:24They often send these as gifts for celebrations and other special occasions.
14:29I've never had Himi udon before. Hello, nice to meet you.
15:11That's nice. It's beautiful. This one. It's like breaking open a hot spring cigarette and eating it.
15:17Right. Yes. Yes. Here we go. Hmm. That's good. Wow. Pretty good. Thin noodles, huh? Yes.
15:27Hmm. Hmm. Hmm. Hmm. Hmm. Hmm. Hmm.
15:36The texture and mouthfeel are what really bring out the best in udon noodles.
15:39Right? There's no one who dislikes him.
15:42Himi Udon is said to have been introduced to Wajima in Noto during the Edo period.
15:46Derived from noodle-making techniques, the noodles are stretched by hand, resulting in a strong texture.
15:50It creates a firm yet smooth texture, which somehow seems to be related to its origins.
15:54It's interesting that they have noodles. Actually, there's another thing in Himi
16:00It has an external appeal.
16:04Himi Onsen is a relatively new hot spring, having been dug during the Heisei era.
16:14Oh. It's cold. It's cold. It's cold. It's cold. It's cold. I need to get in the hot springs soon.
16:19I have to. Here we go. Wow. Amazing. This is the first time I've ever taken a bath like this.
16:25Heave-ho. Ah, that feels good. This feels good. Heave-ho. Wow.
16:32Wow. Amazing. The dew looks like it's floating in mid-air.
16:41Open-air bath.
16:43On cloudless days, you can enjoy a spectacular view of Toyama Bay and the Tateyama mountain range.
16:48Masu
16:51They built the hot spring in a great location.
16:55Tomorrow I'm heading to a sweet potato factory that I've always wanted to visit.
17:00I've always been interested in potato factories, and I really like the hot metal working there.
17:04There's something romantic about pouring it over your shoulders, isn't there?
17:07Hahaha, I'm really interested in that, I've been looking forward to it for a long time.
17:15Later, I was amazed by the craftsmanship of the artisans in Takaoka, a town famous for its sweet potatoes.
17:20Wow.
17:26Jin Katagiri's spring journey around Toyama Bay: He arrives in Takaoka, the town of sweet potatoes.
17:32I did
17:34It's a big building.
17:37I had this image of it being like a potato factory or something.
17:41I thought I was visiting a sweet potato factory, but it turned out to be more like an art museum.
17:45I was surprised by the appearance.
17:48This space is used not only as a workshop for artisans but also as a shop and cafe.
17:53A rare factory that also displays materials.
17:59Hello
18:02Hello, my name is Katagiri.
18:04Please do so.
18:06This is the potato one, right?
18:07That's right.
18:09That's amazing!
18:10It's not really a museum anymore, it's more like a small collection of items.
18:14Actually, we still make all of these when we receive an order.
18:18I missed it there.
18:19That's right, it's right there in the middle.
18:21No, there isn't.
18:22We have items that are worth approximately 2500 points.
18:29This factory boasts a history of 110 years.
18:32Currently, they focus on oysters and Buddhist altar fittings, and have modern designs.
18:36I'll try n too
18:38Some of them look familiar.
18:46This is the sound that goes "ding, ding, ding."
18:48Oh, really?
18:50Oh, that was a Buddhist ritual object, now that I think about it.
18:54The factory is apparently focusing on the metals they currently have.
18:59I started working with bells, a metal, in the 2000s.
19:04This is a bell
19:04Oh yes.
19:06Could you try bending it a little?
19:07Bending
19:08oh
19:10Damn, it won't break.
19:11This is how it is.
19:13So, hold it to your ear like this.
19:16Crackling
19:17I can hear it.
19:17Yes, this is called a bell chirp.
19:19Are you okay?
19:19It sounds like the molecules of the bells are rubbing against each other.
19:22Naru naru naru
19:23It can change shape freely.
19:25Wow, that's interesting.
19:28We were the first in the world to take on the challenge of manufacturing 100 bells.
19:34That's right.
19:34I'm looking forward to using this bell for the casting experience.
19:40Wow, it's huge!
19:41Suzu, thank you for your support.
19:43This is the shape.
19:45that's right
19:45It's what's called the original model that you take.
19:48It's kind of like eating and drinking sake.
19:49I agree
19:51First, solidify the original shape with sand.
19:53Pour in the bells
19:55From mold making
20:01And then the chairman appeared!
20:06Why did you win the 100 Bells Award?
20:08Because no one else is doing it.
20:09Generally speaking, metals
20:12Isn't it natural that it's hard?
20:14Image
20:15That's right.
20:15It's interesting because it's soft.
20:17If you keep doing the same thing over and over
20:19It gradually gets tighter, doesn't it?
20:21is that so
20:22That's why traditional Japanese industries are struggling right now.
20:24I agree
20:26If you change the method
20:27It's like a new world
20:29That's right.
20:29It's a good product.
20:30It's a well-made product, isn't it?
20:31I agree
20:35Work resumed
20:36The original model is compacted with sand and then removed from the mold.
20:49And now comes the real test.
20:51Carefully stack the molds after removing the original shape.
20:55If we fail here, it'll all be ruined.
21:05We pour the melted bells into this.
21:11What's the temperature right now?
21:12So now it's probably 280
21:14a thermometer
21:15If you're asking whether they put the same items in at the same temperature,
21:18It's not quite that.
21:19Huh? Even if it's the same suit?
21:20that's right
21:21Each person has their own unique angle of tilt,
21:23Because the flow speed is different.
21:25The temperature also changes depending on the craftsman's mood.
21:27That's right.
21:29So, if you pour it at this temperature...
21:33If you ask if it can be made into a product...
21:35It just doesn't work.
21:40I didn't expect it to be cooked straight from the pot like this, wow it hurts, it hurts, it's quite fast
21:45That's it, we're done. If you put it in slowly, it will freeze halfway through.
21:49Apparently, they've failed at this many times.
21:52Things like speed and temperature, you know, it's not uncommon to spend all day and not get a single one to take shape.
21:56That's right.
21:59Pour in the tin and remove it from the mold in just 2 minutes. It's working well.
22:04Wow, that's amazing, it looks great, does it look good?
22:15The mold was made nicely. Now the next step is the final polishing.
22:21You can make that too? Wow, there are so many!
22:27Wow, that's amazing! They've been making these tools since the company was founded and are still making them today.
22:34The brass material of the oyster shell is polished and features intricate designs.
22:39The artwork is brought to life even more.
22:45Taking advantage of the soft characteristics of bells, there are also things like this that can be bent.
22:50Is it a basket?
22:51Yes, shall I open it? Aaaaaah it's so beautiful Aa
22:57Oh, we also have fruits that can be used as interior decorations, etc.
23:03It's so soft because the metal isn't bonded together.
23:06Wow, that's amazing! Finally, they pound it with soil to create a pattern on the surface.
23:13Masu
23:18It had quite an impact and a certain feeling.
23:21Ah, good man, good man
23:22I think it's best to continue with what worked well for you.
23:26That's interesting, yes.
23:33Done.
23:36My one and only food cup in the world, I can drink delicious sake with this.
23:41that's right
23:42Wow, this is so cute, look at Gene!
23:47No, the whole process is huge, and each and every step of it has taken many years.
23:53It's a technique that you've worked on and made your own, so that's just how it is.
23:57When you think that traditional crafts are being made here, the value of this facility becomes even greater.
24:02I think the value is immeasurable; the craftsmanship of the artisans shines through in Toyama.
24:08I was truly fortunate to witness traditional craftsmanship with my own eyes.
24:29If you want to watch "I Want to Go Far Away" again, you can watch it on TVer.
24:33Chip duck and right away
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