西乃風ブラン堂 2024年11月11日 ＃132「兵庫 播磨の小京都に誕生！発酵文化の新体験」
#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
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TVTranscript
00:00Aokigahara
00:20Aokigahara
00:29Aokigahara
00:36Aokigahara
00:41Aokigahara
00:48Hyogo Field Pavilion
01:14This is where the three-year-old's magazine culture begins.
01:17Experience it in Harima's commercial district.
01:22This time, we are in Tatsunoshi, in the southwestern part of Hyogo Prefecture.
01:29During the Edo period, it flourished as the center of political and economic development in western Harima,
01:34forming the town of Joka.
01:36The townscape that still retains that image is also called Harima's commercial district.
01:43Here is a new experience about the dashi, a symbol of Kansai's food culture.
01:50There are a lot of koi swimming here.
01:54And they are so big that I've never seen them before.
02:00Marine Fuda, from Tsubaki Factory, is investigating.
02:06There's food.
02:10Oh, there it is!
02:13Oh, it's a picture!
02:14Oh, it's a picture!
02:15I knew it.
02:17I was so close.
02:21What did they find in Joka Town, which is in the middle of nowhere?
02:24There are a lot of flyers.
02:28Is it called a flyer?
02:30There are a lot of postcards.
02:32What is this?
02:37This is Suzumura Kousei-do.
02:39This is a hanko shop that has been around since the Meiji era.
02:43What is a bamboo hanko?
02:48I wonder what this is.
02:50Hello.
02:51Hello.
02:54Let's go in.
02:55Wow, there are a lot of hanko.
03:00Welcome.
03:02I was curious, so I came in.
03:04Is this a shop that makes bamboo hanko?
03:07Yes, we make it with roots.
03:13Bamboo hanko is made by carving letters on the roots of bamboo, which are different in size and shape.
03:22Each one is hand-carved, and the craftsmanship shines.
03:31Now that we're here, let's take a look at the flyers.
03:34Wow.
03:35Wow.
03:37They made one hanko in the world.
03:40This part is a little dented.
03:43So when you press it, it looks like a heart.
03:47I thought it was cute.
03:49I heard that you can make it into a key chain.
03:53So if the members ask me what it is, I'll say it's a hanko.
04:02There are a lot of food in Harima.
04:05I've been to a lot of places in Tatsunoshi.
04:08I saw a sign that said Somen.
04:15I wonder if Somen is famous in this town.
04:20I found it there, too.
04:22It says Somen Dokoro.
04:27Speaking of Tatsunoshi's famous Somen, there is a Somen sign in Ibonoi, Tenobe Somen.
04:33There is a Somen sign in every corner of Joka-machi.
04:39Among them, Kasumitei, which was founded in 1904, is a popular restaurant that has been featured in Michelin Guide.
04:48Excuse me.
04:50Ah!
04:55I wonder if Marin is a girl.
05:00The menu of this restaurant is Kasumitei Nyumen topped with eight kinds of ingredients, such as dried plums and anago.
05:08How is it?
05:11It has a gentle taste.
05:14Thank you very much.
05:16It's a refreshing taste.
05:20And this clear soup stock is exquisite.
05:24They use kelp, sardine, and sea bream roe.
05:27There is one more important thing.
05:30The color of the soup stock looked quite light, so I thought it would be a light taste.
05:39When it comes to Tatsunoshi, we use light soy sauce.
05:46When it comes to light soy sauce, it is a great ingredient that brings out the flavor of the dish.
05:50The light color and subtle aroma are perfect for stews and soups.
05:55Tatsunoshi has long been known as an indispensable seasoning for strong dishes that are delicious and beautiful in appearance.
06:04Tatsunoshi is the birthplace of such light soy sauce, and its production volume is the largest in Japan.
06:09It has contributed greatly to the development of Kansai's soup stock culture.
06:14Did you know that light soy sauce is the birthplace of Tatsunoshi?
06:17I didn't know that.
06:19I'm familiar with light soy sauce.
06:22I always have both dark soy sauce and light soy sauce at home.
06:27My mother likes to cook, and when she makes stews, she uses light soy sauce.
06:35I was surprised to find out that Tatsunoshi is the birthplace of Tatsunoshi.
06:39There is only the birthplace of light soy sauce, but there are many kinds of soy sauce in the city.
06:47This is a soy sauce vending machine.
06:50Wow, that's amazing.
06:53Soy sauce and molobiga are mixed in a drink.
06:59This is a vending machine that you can buy 24 hours a day.
07:02This is a vending machine that you can buy 24 hours a day.
07:04In addition, there is a famous dish made with soy sauce in the third Mannen-do, the birthplace of Japanese sweets.
07:10This is a soy sauce bun soaked in light soy sauce.
07:17It's delicious.
07:18Is it delicious?
07:19It's a little different from the buns I usually eat.
07:24I can taste a lot of soy sauce.
07:27There is a gentle taste of red bean paste and soy sauce.
07:34The deliciousness of this soy sauce bun is soy sauce.
07:48This facility has a history of more than 350 years since the birth of light soy sauce in the Edo period.
07:57I'm really curious because there are so many tools.
08:02This is the first soy sauce museum in Japan that opened in 1979.
08:09There are about 2,400 tools used to make soy sauce in the museum.
08:15You can learn the history of light soy sauce.
08:27It's pretty deep.
08:30Can you see the bottom?
08:31I can't see the bottom.
08:34The 200 huge tools in this museum were used to make soy sauce.
08:43It is difficult to adjust the temperature, and it is said that the vending machine was managed at night.
08:49This place has a unique scent.
08:54That's right.
08:55The ceiling is covered with gold.
09:00There is not much space for direct sunlight.
09:04The old storehouse was a thin place like this.
09:08I see.
09:11This is a pressure cooker to squeeze out the soy sauce.
09:23When I looked at the bag for soy sauce, I saw a strange pattern.
09:28This is a cute embroidery.
09:33Is it a design that the craftsmen can recognize?
09:39Customers often say that.
09:41Is that so?
09:42Actually, it's a little different.
09:44Ms. Nishida.
09:46The bag was made in the morning, and it is embroidered with a sense of unity.
09:51What is it for?
09:55This is a guide to make it easier to squeeze out the soy sauce.
10:01This looks like an embroidery design, but it's a repair.
10:06Repair?
10:07The broken part is repainted.
10:12When this bag was used in Meiji, it was very valuable in the morning.
10:17This random embroidery is a repair mark that reinforces the broken part.
10:24I see.
10:28But why is Tatsunoshi a major producer of thin soy sauce?
10:33The location of Tatsuno is very important.
10:40Banshuu Heiya, where Tatsunoshi is located, has long been flour and soybeans.
10:46In addition, it was a blessed environment where you could easily get the ingredients of Ako's salt, Ibo River's soft water, and soy sauce.
10:58Soy sauce production has developed in Tatsuno.
11:02However, with the passage of time, the situation has changed.
11:08When you enter Heisei, the number of household chores increases.
11:12The amount of soy sauce purchased has decreased by less than one-fourth over the past 45 years.
11:25Tatsunoshi's specialty is thin soy sauce.
11:36Mr. and Mrs. Matsushita have been involved in the development of fermented food for many years.
11:43They used to work at a local soy sauce manufacturer.
11:47After retiring from the company, they opened Hakko Labo Ku in 2017.
11:52Here, they also have a cafe and a handmade fermented food classroom.
11:57Hakko Labo Ku
12:00Japanese people use a lot of fermented food in their daily meals.
12:07When I count them, there are a lot.
12:10There are a lot.
12:12I want to show them the hidden side dishes.
12:19The theme of their activity is to let more people know the charm of fermented food.
12:27It is called Chisanchiko, not Chisanchisho.
12:30What does Chisanchiko mean?
12:34Fermented culture is very different depending on the land.
12:40The people of the land use the food and the gold from the land to make the taste of the land.
12:49It is called Chisanchiko.
12:53Mr. and Mrs. Matsushita are sharing the charm of fermented food with the theme of Chisanchiko.
13:00Here is the question.
13:02Mr. and Mrs. Matsushita's new experience is very popular.
13:11What kind of experience is it?
13:16I'm happy.
13:24Mr. and Mrs. Matsushita's new experience is very popular.
13:31What kind of experience is it?
13:36Today's song is Angerme's You You Kan Kan Gonna Be Alright.
13:42Please turn on the music.
13:48This is a very popular experience.
13:52What kind of experience is it?
13:57It is a very exciting experience.
14:00Exciting?
14:01Yes.
14:02You can learn more about soy sauce while having fun.
14:08While having fun?
14:10Yes.
14:17Let's open the flip book.
14:19Ta-da!
14:21Ms. Uemura.
14:23I wonder what it would be like if there was a hot spring with a scent of coffee.
14:32You can arrange the bath and wine bath.
14:35Egg on rice.
14:36When I thought about what I could enjoy soy sauce,
14:41egg on rice came to my mind first.
14:45Let's compare the taste with various kinds of soy sauce.
14:48It says which one is the taste of soy sauce.
14:51It's a quiz about which one is the taste of soy sauce.
15:09Here you are.
15:12What is this?
15:14You will have an experience here.
15:18The soy sauce on the table is freshly squeezed.
15:22What kind of experience is it?
15:25It's called soy sauce making.
15:28Soy sauce making?
15:29Yes.
15:30You can make original soy sauce here.
15:33Yes.
15:34The answer is soy sauce making experience where you can make your favorite soy sauce.
15:39It sounds fun.
15:42FUKUDA WIRE will also experience making original soy sauce.
15:47First, they choose the base soy sauce.
15:50From the orthodox dashi soy sauce,
15:52they also choose Chinese or Sancho soy sauce.
15:56This is Japanese dashi soy sauce.
16:00This is familiar.
16:02Yes, it is.
16:03Chinese soy sauce.
16:06Wow, it's totally different.
16:08Yes, it is.
16:10FUKUDA WIRE chose...
16:14I will choose Zoushin spicy soy sauce.
16:18I'm curious.
16:21They choose the ingredients to be added to the soy sauce.
16:25There are 11 kinds of ingredients such as kelp and shavings.
16:28There are also garlic and star anise.
16:34I put a lot of garlic.
16:36I put a lot of garlic.
16:38I put a lot of garlic.
16:41What did she put in there?
16:43I like spicy food.
16:45I see.
16:46But this is not the end.
16:48She put a lot of star anise.
16:50She put a lot of star anise.
16:53Is this okay?
16:54Oh, it's in.
16:55It looks spicy.
16:56She put a lot of star anise.
16:57It looks spicy.
17:00There are a lot of garlic and star anise in the bottle.
17:04What if you put soy sauce in it?
17:07It's done.
17:09This is spicy soy sauce.
17:14The garlic and star anise go well with each other.
17:16Spicy soy sauce is ready.
17:18FUKUDA WIRE's favorite, avocado.
17:28It's delicious.
17:29Does it go well?
17:30Yes.
17:31She put a lot of star anise.
17:34But I think it was the right choice.
17:37It's spicy and good.
17:40I'm glad I put a lot of star anise in it.
17:43FUKUDA MARIN made this soy sauce.
17:46We brought it to the studio.
17:49It's real.
17:50Is it in?
17:51There are a lot of star anise in it.
17:53There are a lot of star anise in it.
17:56Let's eat.
17:57It looks delicious.
18:04It's not spicy.
18:07It's done with this.
18:09The seasoning is done.
18:11It's easy to use for various dishes.
18:14It's attractive.
18:16It looks delicious.
18:19I'm happy.
18:21It's soy sauce with a little punch.
18:24I think this is MARIN's favorite taste.
18:28That's right.
18:31In addition to the experience of making soy sauce,
18:33there are more than 30 kinds of cooking classes for fermented food,
18:35such as nukazuke experience and miso making.
18:39These experiences, which feel the fermentation culture in the area,
18:43are certified by the Hyogo Field Pavilion.
18:50I can see how to make it with my own eyes,
18:52choose the ingredients,
18:54and what kind of seasoning to put in.
18:57I think I can make delicious food.
19:01With the increase in health-consciousness,
19:03fermented food is now of great interest.
19:07There are more than 1,000 participants in the experience class per year.
19:10Wow, that's amazing.
19:13I want you to know the charm of the city
19:16with this chance that many tourists will visit.
19:19So, the Matsushita couple has set up a further strategy.
19:24Here's the question.
19:27For the tourists who come for the fermentation experience,
19:30they started something that makes them want to walk around Joka-machi,
19:34but what is it?
19:38I'll call it a plot.
19:46For the tourists who come for the fermentation experience,
19:49they started something that makes them want to walk around Joka-machi,
19:52but what is it?
19:56What makes them want to walk around Joka-machi?
20:00If you think about it quite simply,
20:02I think you'll get closer to the answer.
20:08It's a strategy that's perfect for Joka-machi.
20:17Think about the atmosphere and answer while feeling it.
20:26Now, let's see the answer.
20:30Ta-da.
20:32The answer is the same as Nishida-san.
20:34Wow.
20:36The answers are quite similar.
20:41I've been to the Kitanoi Shinkan.
20:45The stamp rally there was very fashionable.
20:47It was fun to collect all the stamps.
20:49I think that's why the stamp rally is prepared for Joka-machi.
20:54There was a bamboo stamp rally.
20:57I think that's why the stamp rally is prepared for Joka-machi.
21:03I'll call it a plot.
21:06As expected.
21:07You can enjoy the scent of Joka-machi.
21:11In the summer, there's a spray of water.
21:17It's like a mist.
21:19It's like that.
21:21It's like soy sauce.
21:24It's like a soy sauce mist.
21:26It's like that.
21:33The strategy is perfect for Harima-no-Shokyoto, where the streets of the Edo period still remain.
21:41The two tourists who came to Joka-machi.
21:46If you look closely at them,
21:50they're wearing kimono.
21:55We're renting kimono.
21:57You're renting kimono?
21:58Yes.
21:59What?
22:01What?
22:03There are about 70 kinds of kimono to choose from.
22:06You can wear them, and you can rent all the accessories, such as hair accessories and geta.
22:12The combination of Joka-machi with kimono
22:15is very popular with foreign tourists who want to know Japanese culture.
22:21This town is called Joka-machi.
22:24When you come to Joka-machi,
22:28you can learn about the culture of Hakko.
22:31I think it would be great if the culture of Hakko would increase in this town.
22:39Traditional food culture connected by local people.
22:43Various activities that combine experiences should lead to learning about the charm of Hakko culture.
22:55Uemura-san, please give us a final word.
22:59The winner or loser of the quiz doesn't matter.
23:01It's all about soy sauce.
23:07Last time, when you got the quiz right, you were like,
23:09Yes!
23:11The winner or loser depends on the person.
23:17Next time, the famous Uemura Onsen will be on stage.
23:20Please!
23:23The onsen is in the kitchen.
23:25The onsen is popular for generations.
23:28It's so good!
23:30The special onsen sweets are also on the menu.
23:34There's a snack.