世界！ニッポン行きたい人応援団 2024年8月26日 氷の最高峰！明治創業 全国に数カ所しかない蔵元の天然氷作りを学ぶ
世界！ニッポン行きたい人応援団 2024年8月26日 氷の最高峰！明治創業 全国に数カ所しかない蔵元の天然氷作りを学ぶ
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TVTranscript
00:00Next, Mr. Tran goes to Osaka.
00:06Actually...
00:09In order to learn more about shaved ice, it is also important to have a machine that can be shaved smoothly.
00:16If I have a chance, I would like to learn a lot from the makers of shaved ice machines.
00:23Why can Japanese shaved ice be shaved smoothly?
00:31This time, we asked the Osaka shaved ice maker Mr. Tran to tell us about his passion.
00:39He kindly accepted our request.
00:44Hello.
00:45Hello.
00:47Hello.
00:48Hello. My name is Tran.
00:50My name is Tran.
00:52Nice to meet you.
00:54Nice to meet you.
00:55I came from France to learn how to make shaved ice.
00:58Nice to meet you.
01:00Welcome to Japan.
01:01Today, let's enjoy shaved ice together.
01:12I'm the fourth president of Ikenaga Tekko.
01:16My name is Kazuo Ikenaga.
01:20I heard that this company has a long history.
01:23Yes.
01:24How many years have you been making shaved ice machines?
01:2860 years?
01:30How many years?
01:3274 years.
01:3374 years.
01:3674 years.
01:38I'm sorry.
01:39I'm sorry.
01:42Ikenaga Tekko, which was founded in 1952, has been making shaved ice machines in Suwan since 74 years ago.
01:55I'm going to make shaved ice in France.
01:58Oh, no. It's awkward.
01:59What kind of machine is it?
02:00Is it okay?
02:01Amazing Japan?
02:03It's my first time.
02:04Your first time?
02:05Yes.
02:06Then, I'll make shaved ice in Suwan from today.
02:10First, let's go to the showroom where he is exhibiting a huge shaved ice machine to get to know Suwan.
02:18This is the very first hand chopper.
02:20Wow.
02:21This is my first machine.
02:23It says Suwan on it.
02:25I wanted to make fluffy shaved ice quickly and finely, so I evolved in this way.
02:33The machine I'm using now is designed to look good in a fancy cafe.
02:43Did you know about that machine?
02:45I don't know about that machine, but I have it at home.
02:47What?
02:48I have it.
02:49You have it at home.
02:50Do you eat it at home or outside?
02:51Yes, so I thought I'd make it myself.
02:53I made all the syrups by myself.
02:55Wow.
02:56You made syrups by yourself?
02:57You're particular.
02:59The latest Suwan is made from more than 100 parts.
03:04That's a lot.
03:06All the parts are handcrafted by skilled craftsmen from processing to assembly.
03:13Wow.
03:15That's amazing.
03:18It's smooth.
03:22Which part is the most important?
03:25This is all.
03:28The blade is also important.
03:29But the angle of the blade is also important.
03:32The size of the blade is also important.
03:34The level of the blade is also important.
03:36Everything is important.
03:38You can make delicious shaved ice with all these components.
03:42So everything is important.
03:46Suwan is the culmination of craftsmen who never compromise.
03:52Wow.
03:53I'm impressed by your passion for making things.
04:00Thank you very much.
04:04Suwan has evolved from a model that turns the handle manually to a shaved ice machine that can be shaved smoothly for 30 years.
04:15But the president has a problem.
04:19Mr. Toran, how do you think shaved ice was shaved in the past?
04:31Like this, right?
04:32No, no.
04:35What is the way of shaving ice that has been done for a long time than the manual handle?
04:41There is a way to shave wood, right?
04:43With a plane.
04:44With a plane.
04:46With a plane.
04:48I use my bare hands.
04:50With your bare hands?
04:51I use my fists.
04:54I don't know, but Mr. Inamura is correct.
04:57That's fast.
04:58The correct answer is...
05:00In the past, we shaved it like this.
05:02Really?
05:08This is the method before the manual handle.
05:12It's like a bonito flakes.
05:14It seems that he shaved ice with a reversed plane.
05:17It's really hard.
05:19In addition, there is such a nostalgic shaved ice machine in the showroom.
05:23There was such a thing.
05:25When was the shaved ice machine?
05:27It's cute.
05:29It was just around 1964 to 1970.
05:33Shaved ice of various characters in Japan was released for home use.
05:40This sold well again.
05:45Shaved ice of various characters in Japan was released for home use in the late Showa period.
05:50This one.
05:51The eyes move, right?
05:53Wanwan, which was released at Ikenaga Tekko, was a big hit.
06:01Can you still use it?
06:03We can still make shaved ice with it.
06:05Can you still use it?
06:06Yes, I can.
06:07Let's shave it.
06:09For Mr. Toran.
06:14Shaved ice of various characters in Japan was released for home use in the late Showa period.
06:19It's cute.
06:24The ice is rough.
06:26It's not fluffy now.
06:30He decided to taste shaved ice with a nostalgic syrup.
06:35It's good.
06:37Mr. Toran, which one will you choose?
06:40It's rough.
06:43It's cute.
06:47It's good.
06:51How does it taste?
06:55It's a very sweet syrup.
06:57And the texture of the ice is amazing.
07:03It's crunchy.
07:09Let's put it here.
07:12In the old days, children were happy with this.
07:17Yes, this is it.
07:19In the old days.
07:23And from Mr. Ikenaga.
07:28I will give you a home-made shaved ice.
07:32It's amazing.
07:34A home-made shaved ice that can be shaved like a professional.
07:39I didn't expect to receive a shaved ice.
07:43I will use it carefully.
07:46I will use it for my children.
07:47Mr. Toran, this machine can shave very soft ice that can be used in a shop.
07:55Please use it in a shop in France.
07:59I will use it instead of my machine.
08:02I will use this machine.
08:09I will leave it to you.
08:16Thank you very much, Mr. Ikenaga.
08:23Next, Mr. Toran went to...
08:28Nikko, Tochigi Prefecture.
08:33Actually...
08:37I want to learn about natural ice, which is the best way to make shaved ice.
08:42I want to go to a place in Nikko where natural ice is made.
08:49Natural ice is ice that is made in nature and frozen in nature.
09:01Natural ice is frozen for a long time, so it is harder and harder to melt.
09:11Natural ice is made with natural water, so it tastes mild.
09:18Natural ice is sold in small quantities because it can only be harvested in winter for a few months.
09:26Natural ice is the best way to make shaved ice.
09:33Currently, there are only seven places in Japan where natural ice is made.
09:40This time, Mr. Himuro Shogetsu, the founder of Nikko, will receive Mr. Toran.
09:57He is...
10:00Welcome.
10:03Hello, my name is Toran.
10:05Toran?
10:06I'm the fourth generation of Mr. Himuro Shogetsu.
10:11My name is Masao Yoshihara.
10:13Can I shake your hand?
10:15Of course.
10:18Thank you for making time for me.
10:25You're very welcome.
10:27Thank you very much.
10:30What should I call you?
10:33I'm Masao, so you can call me Mr. Masa.
10:38Mr. Masa?
10:40Mr. Masa or Mr. President.
10:42You can call me whatever you want.
10:44Mr. Masa.
10:45First of all, I'd like to have some shaved ice.
10:47Of course.
10:51Himuro Shogetsu also has a shaved ice specialty store of natural ice.
10:57It just opened in June this year.
11:04It's ready.
11:09Here you go.
11:11Wow.
11:14The most popular, premium shaved ice with a lot of fresh strawberries.
11:21It looks delicious.
11:23I agree.
11:25It looks delicious just by looking at it.
11:27Here you go.
11:29Here you go.
11:31It's made only in a few places in Japan.
11:35How does the precious natural ice taste?
11:39It looks delicious.
11:45When you put it in your mouth, the ice melts quickly.
11:49But the ice on the plate doesn't melt.
11:53The taste is soft and mild.
11:57That's a good comment.
12:01That's a good comment.
12:04I can't stop eating the natural shaved ice.
12:10It's delicious.
12:12You speak Japanese well.
12:14Yes, I do.
12:15When I was in college, I went to France for the second time.
12:18I completely forgot about it.
12:21I only know about Andou Trava.
12:25He finished it in one bite.
12:27It was delicious.
12:29It was very delicious.
12:31I'm glad to hear that.
12:34It was very delicious.
12:36This is the natural shaved ice they harvested in January this year.
12:44Is this a leaf?
12:47It looks like this now.
12:49Wow.
12:52This is a leaf.
12:54This is the natural shaved ice we harvested in January this year.
12:58That's great.
13:00That's amazing.
13:02In January, the coldest season in Japan is cold.
13:10They cut the ice when it's 15 cm thick.
13:19How long does it take to harvest the ice?
13:23Basically, the water we put in the pond grows down by about 1 cm a day.
13:3415 cm is the ideal thickness, so it takes at least 15 days.
13:39However, if it snows on the way,
13:46the ice may melt at around 12 cm without waiting for it to be 15 cm thick.
13:52Why can't they do it in the rain or in the snow?
13:55Why can't they do it in the rain or in the snow?
13:57Because of the pressure of the air when it's raining,
14:00the ice will loosen.
14:06When it's raining,
14:09the dust that can't be seen on the surface of the ice will be brought together
14:15and sink to the loosened part.
14:19When it rains, the pressure of the air changes and cracks in the surface of the ice.
14:25In order for the garbage to enter the ice along with the rain,
14:30the value of the product is reduced to zero.
14:34And in the case of snow,
14:37the weight of the accumulated snow melts the ice.
14:42The water overflows from the edge of the pond,
14:45and the snow becomes a slurry containing water.
14:50If the snow absorbs the water and can't be defrosted,
14:55it will solidify,
14:57so it will be frozen snow,
15:00so it's not suitable for eating.
15:04The weather is a life line for making natural ice.
15:08It's tough.
15:10The ice that lost its value in the rain or in the snow
15:18is broken by a heavy machine and redone from the beginning.
15:23If the bad weather continues,
15:26it may end the season without being able to harvest enough.
15:34If it's cold in February, we can make it in February.
15:38But in February, the heating time is extended.
15:42And there is a low pressure in the South China Sea,
15:46which is called the low pressure in the South China Sea.
15:50The low pressure in the South China Sea
15:54will continue to come here.
15:57The number of seas will increase in February,
15:59and the snow will increase.
16:01Then it won't be suitable for making ice.
16:04Anyway, January is the month of competition.
16:07How we don't miss the chance
16:10is the skill of us natural ice craftsmen.
16:15We make natural ice work without mistakes.
16:20If the weather is bad, we can't make ice at all.
16:23It's a big failure.
16:25That's tough.
16:28The miracle ice was born
16:31by the rich natural environment of Japan
16:34and the wisdom of the ancestors.
16:37What kind of place is it made in?
16:41What kind of place is it?
16:44Is it over there?
16:46Yes, I can see it.
16:50It's huge.
16:52It's really big.
16:58This is the Seihyo-Ike,
17:00where natural ice is made.
17:05In the mountains of Nikko,
17:07surrounded by nature,
17:12the size is 24 meters in length,
17:1553 meters in width,
17:18and 125 tons of ice can be harvested at once.
17:23It's about 380,000 times the size of shaved ice.
17:27380,000 times.
17:29It's in the beautiful nature.
17:34These trees are standing here for a reason,
17:38and I can see the sky from here.
17:42The sun is over there.
17:44In winter, the sun doesn't come to this height.
17:47It only comes to the other side of the tree.
17:49In winter, the sun doesn't shine at all here.
17:52It's a perfect shade.
17:54The reason why this side is open
17:56is because the other side is in the north-west direction.
18:00In winter, the cold wind from the north-west
18:03blows through.
18:05This part is open so that the cold wind can pass through.
18:08It's the perfect environment for making ice.
18:11That's great.
18:12You calculated it and made it into a pond.
18:14My father's father's father said this place was good,
18:19so we made it here.
18:21If you look inside the pond,
18:24there are a lot of creatures.
18:27What is this?
18:30It's true.
18:34Is that soil?
18:36The bottom is soil.
18:38It's not covered with concrete.
18:41It's just like this.
18:45It's the ground.
18:48I thought it was like a pool.
18:52It's the same as a pond in nature.
18:56Since water seeps into the soil,
18:59it circulates clean water to store water quality.
19:07The water that becomes natural ice
19:10is drawn from the rivers where spring water from the mountains flows.
19:17Before putting it in the pond,
19:19it should be filtered several times.
19:23It becomes natural ice.
19:25Is it a holiday to make natural ice now?
19:31Basically, 90% of our job is to sell shaved ice and ice.
19:37The other 10% is to maintain the facility.
19:44If we don't do that,
19:48water plants will grow.
19:51In addition, water insects,
19:53such as the larvae of tombo and gengoro,
19:57will become a paradise.
19:59It's not desirable for ice making.
20:03So, the staff who work only in this season.
20:09I'll introduce our important staff.
20:13What's that?
20:19Here it is.
20:20Who is it?
20:21There's a fish.
20:23It's a carp.
20:25It's called carp in English.
20:27I don't know what it's called in French.
20:29An important staff is a carp?
20:32What does that mean?
20:34Why?
20:35I'll let you work during the summer.
20:39I don't know what you're talking about.
20:42What do you mean?
20:44If we leave the pond as it is,
20:46grass will grow and water insects will grow.
20:51So, the carp will eat the grass.
20:55Interesting.
20:57In the summer, carp eat the grass and insects that grow in the pond.
21:04Carp eat the roots of the grass,
21:08the water,
21:10and the larvae of tombo and gengoro.
21:13They eat everything.
21:16So, in the summer, we can concentrate on our work.
21:21In the pond,
21:23our staff will work hard.
21:29We've been doing this for a long time.
21:32We've been working on this carp for many years.
21:36How many years have you been working on metal?
21:38I've been working on metal for 10 years.
21:41Then, Mr Masa said...
21:44It's a good season.
21:47I'd like to move the carp to Seiho Ike.
21:54I'd appreciate it if you could help us.
21:59It's a good office.
22:01Mr Taran is worried.
22:06You ate the ice, didn't you?
22:10So, they will help move the carp.
22:16The first task is...
22:21What are you doing?
22:23By removing this board,
22:26the water will be drained at once.
22:29We can't do anything without draining the water.
22:33You're going to drain the pond water.
22:35First of all,
22:37create an environment where carp can live easily.
22:44This is easy.
22:46Just remove the board.
22:49Wow!
22:51It's very strong.
22:55Lower the water level so that it is easy to clean the debris.
23:03The pond water flows down to the river.
23:10How long does it take?
23:12It takes about an hour.
23:15An hour?
23:21While the pond water is draining,
23:23the grass around the pond is cut down.
23:26And then...
23:32Mr Masa!
23:38What are you going to do with this?
23:40I'm going to soften the surface of the pond.
23:46By doing so,
23:48the carp will be easier to work when they are in the pond.
23:54The soft part is harder than the hard part.
23:56I see.
23:58By doing so,
24:00the water becomes cloudy.
24:02I want to make it cloudy.
24:04I see.
24:06By doing so,
24:08the water in the pond becomes cloudy.
24:11Why do we want to make the water cloudy?
24:16If the water is cloudy,
24:18it is difficult for the light to pass through.
24:20Then, the grass becomes cloudy.
24:22It is not easy to soften the surface of the pond,
24:24so the grass becomes cloudy.
24:26I see.
24:28Can't the grass be cloudy?
24:30The grass is not bad,
24:32but the roots are bad.
24:34In the winter,
24:36the grass grows again right before the ice.
24:38Even if you stir it with this,
24:40the roots remain.
24:42I see.
24:44The roots float in the ice
24:46while the pond is frozen.
24:52It's an important task.
24:54Yes, it is.
24:56It's a big challenge whether to do it or not.
24:58I see.
25:00Do you start from this season?
25:02One hour has passed since the start.
25:06He goes into the pond
25:08where the water level is low
25:10so that he can work easily.
25:12I want to remove the leaves
25:14that stand out by using a bucket.
25:18Mr. Trang collects large dead leaves.
25:26It's sinking.
25:28It's hard to walk.
25:32He works hard
25:34to make the soil
25:36as clean as possible
25:38so that the roots don't get stuck
25:40and the water doesn't get cloudy.
25:42It's hard work.
25:44It's a big task.
25:46He helps hard
25:48to make a good natural road.
25:54It's amazing.
25:56It's amazing.
25:58It takes one hour
26:00to remove the dead leaves.
26:08He's already done it.
26:10He's already done it.
26:12Is it okay to stop here?
26:14Yes, it's okay.
26:16It's perfect.
26:22The first stage
26:24of moving the dead leaves
26:26has been completed.
26:31I came here to study
26:33how to deal with ice.
26:35I didn't expect
26:37that I would do something
26:39like this.
26:41If there is ice in the pond,
26:43please remember me.
26:45Of course.
26:47You are one of our staff.
26:51At last,
26:53he stops the drain again.
27:01He pours fresh water
27:03into the pond.
27:09The moving of the dead leaves
27:11will be done tomorrow
27:13when the pond is filled
27:15with water.
27:18After that...
27:21It's done.
27:31It's amazing.
27:33It's amazing, isn't it?
27:35Everyone in Shogetsu Himuro
27:37is welcoming
27:39Mr. Tran
27:41after work.
27:43This is my wife,
27:45Ms. Tran.
27:47She's young and beautiful,
27:50Thank you for
27:52preparing
27:54a lot of food.
27:57I'm going to
27:59spend a wonderful time
28:01with you all.
28:03Cheers!
28:05Cheers!
28:07Thank you for your hard work.
28:09Thank you for your hard work.
28:11The people who cooked
28:13were Ms. Yukiko
28:15and Ms. Tran.
28:18On the table,
28:20there are Kyoto cuisine and sushi.
28:22There are a variety of dishes.
28:24Looks delicious.
28:26I recommend you to eat
28:28sashimi first.
28:30Oh, it's yuba.
28:32It's a Japanese specialty.
28:34Let's start with sashimi of yuba.
28:38Please try it.
28:40How is it?
28:43It has a soft texture
28:45that doesn't exist in France.
28:47Wasabi accentuates it.
28:49It's delicious.
28:51Thank you very much.
28:55This is my wife's
28:57homemade dish.
28:59She fried it
29:01in oil.
29:03Then she boiled it
29:05to make it sweet and salty.
29:07She rolls the yuba
29:09and slices it
29:11and fries it in oil.
29:13She boiled it with soy sauce
29:15and mirin.
29:17I want to try it.
29:25Thank you very much.
29:27Thank you very much.
29:29How is it?
29:33I prefer yuba.
29:35Thank you very much.
29:37Thank you very much.
29:41What's this?
29:43It looks delicious.
29:45This is a popular dish
29:47that everyone who works with Kouri
29:49loves.
29:51It's Kenchin-jiru
29:53made with local ingredients.
29:55It looks delicious.
29:57It's called Kenchin-jiru.
29:59It's a Japanese name.
30:01I don't know what it means.
30:03What's inside?
30:05There are many kinds of vegetables.
30:09It's delicious.
30:11I'm glad.
30:13Thank you for the food.
30:15I'd like two stomachs.
30:23Mr Toran
30:25has a question.
30:29Are you married?
30:31Yes.
30:33I have two children.
30:37That's great.
30:39Are you a boy or a girl?
30:43You have a beautiful wife.
30:49At the end of the welcoming party,
30:51Mr Masa
30:53made soba
30:55using soba flour
30:57made in Nikko.
30:59Nikko Soba
31:01That's great.
31:03Mr Toran says it's his first time making soba.
31:05Will he be able to make it well?
31:07First,
31:09Mr Masa will show us how to make it.
31:13Wasabi.
31:15Put a little bit of wasabi on top.
31:17This is one of the types.
31:21It looks delicious.
31:27It's amazing.
31:29Wasabi
31:33I put too much wasabi.
31:43The next day.
31:47Mr Masa.
31:49Good morning.
31:51Finally,
31:53I'll put fish in it.
31:55I see.
31:57In the summer,
31:59Mr Masa will work at
32:01Seihyo-Ike in Tennen-Gori.
32:03He will move to Koi.
32:09In addition,
32:11Mr Toran will make
32:13his original shaved ice.
32:15There are only two days
32:17left until the event.
32:19What kind of shaved ice
32:21will he make?
32:23What kind of shaved ice
32:25will he make?
32:31Mr Toran from France
32:33loves Japanese shaved ice.
32:37In Seihyo-Ike, Tennen-Gori,
32:39Mr Toran will help
32:41Mr Toran move to Koi
32:43where he will work in the summer.
32:49He will move
32:51to Koi
32:53where he will work in the summer.
32:59I got it.
33:01Please put it in the bucket.
33:05Mr Toran, too.
33:11It's small.
33:13Is it small?
33:15It's small.
33:17It will be useful in 2 or 3 years.
33:19There is such a small one.
33:21Please move to Koi
33:23where you will work.
33:27It's in.
33:29This time, it's just the right size.
33:33He will learn the tips
33:35and choose one after another.
33:39It's amazing.
33:41He can do anything.
33:43It's full of mud.
33:45It's amazing.
33:47He's helping me.
33:51Seihyo-Ike
34:03Good luck.
34:05It's in.
34:07That's it.
34:13Was there any problem moving?
34:15It's perfect.
34:17Koi didn't get hurt.
34:19This pond will be
34:21clean until autumn.
34:25In this way,
34:27until autumn,
34:29he will manage the water quality
34:31with the help of Koi.
34:35After that,
34:37he will change the water of the pond
34:39many times
34:41until the harsh winter comes.
34:43Then, he will finish the pond
34:45with delicious water.
34:51Masa-san,
34:53Shogetsu Himuro,
34:55thank you very much
34:57for teaching us
34:59about the natural law.
35:01The natural law
35:03is a blessing of nature
35:05that is treated with care.
35:07In order to sell
35:09the precious ice,
35:11I realized that
35:13effort and time are necessary.
35:17Thank you very much.
35:19I understand.
35:21In France,
35:23there is no natural law.
35:25In the future,
35:27I want to use
35:29Shogetsu Himuro's natural law
35:31in France
35:33and spread the law.
35:35It's a wonderful dream.
35:37I will never forget
35:39the time I spent with you.
35:41Thank you very much.
35:47He is very quick to understand.
35:49He also understands
35:51the meaning of work.
35:53It's worth teaching him.
35:57I wish I had more time.
36:01I want to come back again.
36:03By all means.
36:05You are always welcome.
36:07Thank you very much.
36:09Masa-san,
36:11I brought a souvenir
36:13from France.
36:15Please enjoy it.
36:19Thank you very much.
36:21Au France.
36:25He brought a souvenir
36:27from France.
36:29It's stylish.
36:31Thank you very much.
36:33I also brought a souvenir
36:35from France.
36:37What do you think of this?
36:39It's a T-shirt.
36:41Everyone was wearing it.
36:47I'm part of the team.
36:49Of course.
36:51There is a sign
36:53in the back.
36:55Natural law.
36:57It's cool.
36:59Thank you very much.
37:01You are welcome.
37:07Thank you very much.
37:09Please come again.
37:11I will come back.
37:13Thank you very much.
37:15Thank you very much
37:17to everyone
37:19from Shogetsu Himuro.