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00:00The year 2025 has finally begun.
00:05In order for us to have a prosperous new year,
00:10there were people who worked hand in hand.
00:17Happy New Year, everyone!
00:21Happy New Year!
00:25It's 4 a.m. in the morning.
00:27They are in a mountain road in Mie Prefecture.
00:31Wow, there are so many people.
00:34It's 4 a.m.
00:38They discover a mysterious line of people.
00:41There are so many people.
00:42It must be cold at this time of year.
00:45The line of people goes on forever.
00:50Wow!
00:53That's amazing.
00:55There are more than 200 people.
01:00There are 290 people in total.
01:04Hello.
01:05Are you from Hachioji, Tokyo?
01:07No, I'm from Fukuoka.
01:09Fukuoka?
01:10I've been living here for over 10 years.
01:12I'm sorry.
01:14Yes, this is the place.
01:18More than 300,000 people come here every year.
01:24This is the Ise Shrine, which is called Oise-san.
01:29There are so many people.
01:31One of the reasons why people come here is...
01:36Wow!
01:38It's a dragonfly.
01:39It's beautiful.
01:41It's the first time to see it from the inside of the shrine.
01:46It's perfect for a bird.
01:49Do you know that every first day of the month,
01:52people come to visit the Ise Shrine?
01:55Do you know that there is a special item?
02:00To find it,
02:03they have to go through a long line of people.
02:07Many people come to visit the Ise Shrine
02:10after they taste it.
02:16The special item is
02:19five minutes' walk from the entrance of the Ise Shrine.
02:23Five minutes' walk from the entrance of the Ise Shrine?
02:26I wonder what it is.
02:27This is the restaurant.
02:30It's a popular sushi restaurant in Kushino, Okageyoko-cho.
02:36It's a famous restaurant that inherits the tradition from the Edo period.
02:41It's a popular sushi restaurant that inherits the tradition from the Edo period.
02:47Every first day of the month, people come here.
02:49The taste changes every month.
02:51The taste changes?
02:53It's a must-try dish.
02:57You can only eat it every first day of the month.
03:02It's a long line.
03:04I'm sorry.
03:09I'm sorry.
03:15It's good.
03:20It's good.
03:21The first bite warms me up.
03:24It's really good.
03:26I want to eat this and do my best this month.
03:30I'm satisfied even though I've been waiting for a long time.
03:35You can only eat it every first day of the month.
03:38I'm going to eat okayu.
03:40Yes, okayu.
03:43I'm curious.
03:45Isn't it amazing that there is a long line for okayu?
03:48It is.
03:50Good morning.
03:54Wow, look at that pot.
03:56As a chef in Ise, I inherited the culture of hospitality.
04:01What kind of okayu is this?
04:09And how much is it?
04:15I asked a chef who has been preserving the tradition of Ise.
04:22I'm going to go.
04:26Where is he going at midnight?
04:31I'm going to the restaurant.
04:35I found a surprising fact there.
04:38It's a restaurant.
04:39I didn't know there was such a thing.
04:42I, YOKIMIKO, will narrate the story.
04:46I always go to Yoyogi-Hachimangu for the first time.
04:50YOYOGI-HACHIMANGU
04:51YOYOGI-HACHIMANGU
04:53It's 2 o'clock.
04:56YOYOGI-HACHIMANGU
04:59Good evening.
05:01My name is Masaya Chihara.
05:03Chihara-san.
05:04I think it's a little difficult today.
05:06The preparation for midnight starts.
05:10Let's do our best.
05:12That's right.
05:30Look at the size of this omelet.
05:34It's big.
05:42It's fluffy.
05:50It's delicious.
05:52It's like this.
05:55It's beautiful.
05:57It's like this.
06:03The first one was completed in no time.
06:06That's amazing.
06:08The second one was completed in no time.
06:22I think I can make more than 50.
06:26There are about 600 customers who visit the restaurant on the first day of each month.
06:32You look happy.
06:34The main course is of course okay.
06:37You don't have to prepare all the ingredients until the restaurant opens at 4.45.
06:48He is particular about the soup stock mixed with eggs.
06:52He uses thick-sliced bonito flakes.
06:56It's hot.
06:58It's thick.
07:00By slicing it thickly, you can get a soup stock that is richer than ordinary ones.
07:07He uses thick-sliced bonito flakes.
07:11That's amazing.
07:14It's fluffy and has a rich soup stock.
07:20After that, he continues to cook the soup stock mixed with eggs.
07:24But he doesn't touch the soup stock yet.
07:29At that time, outside the restaurant...
07:34No way.
07:37No way.
07:38That's right.
07:39You're kidding.
07:40He's just passing by.
07:43Do you line up?
07:44I line up like this.
07:53Why do you line up so early?
07:55It's a ritual.
07:57There are times when I can't eat it.
08:01It's a custom for us to come here and pray.
08:12Ise Jingu has attracted many worshippers since the Edo period.
08:18Many people from far away came to meet Ise Mairi for the first time in their lives.
08:27Especially among Ise Mairi...
08:31My mother always cooks Aseki-han on the first day.
08:35The first day is a special day.
08:38So, I'm not as happy as I am now when I visit Ise Mairi on the first day.
08:44What is Ise Mairi on the first day?
08:51What's more...
08:52It's coming.
08:54I'm sure you've heard about it today.
08:59It's not just about the New Year, but also about the mystery of the traditional food that supports the table in Japan.
09:10Ise Jingu has attracted many worshippers since the Edo period.
09:17Especially among Ise Mairi...
09:20I'm not as happy as I am now when I visit Ise Mairi on the first day.
09:25Ise Jingu has attracted many worshippers since the Edo period.
09:31Especially among Ise Mairi...
09:36Ise Jingu has attracted many worshippers since the Edo period.
09:43It's a tradition to welcome visitors from all over the country.
09:51It's a tradition to welcome visitors from all over the country.
09:55The sushi restaurant was founded in the Tempo era of the Edo period.
09:59The tradition has been going on since then.
10:02I've heard that travelers have been welcomed here since a long time ago.
10:08I've heard that travelers have been welcomed here since a long time ago.
10:11We're currently serving Asagayu.
10:15Now, they serve Asagayu, which is a seasonal ingredient, every month.
10:19Now, they serve Asagayu, which is a seasonal ingredient, every month.
10:25Bamboo shoots.
10:27They eat seasonal food.
10:30It looks delicious.
10:32June is the season of Asagayu.
10:35Oysters.
10:37That's a good one.
10:39Many people visit this sushi restaurant every month to eat Asagayu.
10:47But the most popular one is Ganjitsu.
10:53From New Year's Eve to Ganjitsu, you can worship at night.
11:00On New Year's Eve...
11:04They worship Okagari-bi, which is known as Don Dobi.
11:11One, two, three, four, five, six, seven, eight.
11:27More than 300,000 people visit here every March.
11:33That's a lot of people.
11:3630 minutes later
11:3830 minutes later
11:4030 minutes later
11:43They continue to cook the egg rolls for 30 minutes.
11:50Look, it's in a good shape.
11:53It's fluffy.
11:54It's because we rolled it.
11:56It's fluffy.
12:00Let's eat.
12:03What's next? Fish?
12:06They start to grill fish.
12:11They use the left and right grills to grill fish one after another.
12:16They use the net to grill fish.
12:19They grill 500 to 600 fish at this pace.
12:24That's a lot of fish.
12:26Some people prepare the fish beforehand.
12:28That's right.
12:30The fish they're grilling today is from Kamasu in Mie Prefecture.
12:40If the fish breaks, it's not good luck.
12:43I see.
12:44You can't worry about it.
12:46While they're grilling the fish...
12:53How is it? Is it good?
12:55It's good.
12:57He's praising the fish.
12:59He's doing a good job.
13:01Our job is to learn how to do it physically.
13:06We have to teach young people how to do it.
13:13It takes an hour and 45 minutes to get to the store.
13:19It's already this long at 3 a.m.
13:22It's amazing.
13:24I didn't think they'd be here at this hour.
13:26I'm surprised that they're already here.
13:29Finally, they start preparing the fish they want to eat from the morning.
13:44This is the fish we caught yesterday.
13:46We're going to use it for today's breakfast.
13:49The amount of rice they use per day is...
13:5325 tablespoons.
13:58Of course, they're particular about the amount of rice they use.
14:03This is local rice. It's called meat mai.
14:08It's a small grain of rice.
14:11The larger the grain, the more it gets burnt.
14:15That's right.
14:16If you burn it, the texture gets worse.
14:19It only tastes like salt.
14:22The sweetness of the rice and the umami of the ingredients combine to make the perfect rice.
14:30The ingredients for this month's breakfast are...
14:39We're going to use pumpkin this December.
14:44Pumpkin.
14:47I've never eaten pumpkin before.
14:49Me neither.
14:52They cook six pots at once.
14:57How long does it take to cook?
15:01About four hours?
15:03It takes about four hours.
15:06It takes an hour to cook the fish.
15:09It's 3.45 a.m.
15:15Here we go.
15:16The pot is heating up.
15:22This is perfect for the opening.
15:26I'm looking forward to this.
15:30They want to eat the fish side by side.
15:32There's a secret to how they make it.
15:36It's a careful job.
15:44He's cutting the fish into small pieces.
15:54He's very delicate.
16:01It looks good.
16:03It's smooth.
16:05I'm going to taste it.
16:08I'm going to taste it.
16:11Where are you going?
16:14What's going on?
16:18For some reason, he suddenly goes outside the restaurant.
16:23Where are you going?
16:24There's nothing open yet.
16:30Are the people in the line watching this?
16:33Where are you going?
16:36He came to a different line in Okage-Yokocho.
16:42Good morning.
16:44Good morning.
16:46Please wait a moment.
16:49What is he going to do here?
16:56While he was preparing the food, he suddenly left the restaurant.
17:01Where are you going?
17:05Good morning.
17:06He went to another restaurant.
17:10How many fish do you have?
17:11I have 330 today.
17:13That's a lot.
17:15You should increase the number.
17:18What is he going to do here?
17:29What's going on?
17:33This is good.
17:35It's good.
17:38What's more?
17:44Good morning.
17:46He went to another restaurant.
17:49Can you do this?
17:55This is good.
17:56Let's go with this.
17:58I'm the general manager of this restaurant.
18:05There are eight restaurants in Okage-Yokocho that serve the first menu.
18:10There are about 2,000 dishes on this day.
18:16Chihara-san is in charge of all the dishes.
18:22That's amazing.
18:24There is my predecessor.
18:27I will pass on the taste and tradition inherited from him to the next generation.
18:34I think it's my duty.
18:36I will pass on the taste and tradition inherited from him to the next generation.
18:43There are many hotels.
18:46I will pass on the taste and tradition inherited from him to the next generation.
18:49He checked the taste of all the restaurants and went to the sushi restaurant again.
19:00He will finish the porridge that he wants to eat.
19:07I wonder how much the pumpkin will collapse.
19:1315 minutes before opening.
19:18It's beautiful, isn't it?
19:19It doesn't collapse.
19:22That's true.
19:23It's good.
19:24Can you keep the shape like this?
19:26You can cut it with chopsticks.
19:29But it doesn't collapse.
19:30It's a perfect shape.
19:34It's good.
19:36It's good.
19:37It's fluffy and delicious.
19:39It looks delicious.
19:41The traditional morning porridge of Ise has been completed.
19:45It's very simple, but I wonder if it's different.
19:58The finished porridge is rolled up.
20:01It's good to be rolled up.
20:05Is this the final finish?
20:08Meanwhile, the queue continues to grow.
20:13It's amazing.
20:19There are 290 people in front of the store.
20:23290 people.
20:25That's amazing.
20:27And finally.
20:29Finally, it's time for breakfast.
20:31Let's eat.
20:35Thank you for waiting.
20:37Thank you for waiting.
20:39It's cold.
20:42Thank you for waiting.
20:43I'm glad.
20:44You're safe.
20:45I'm safe.
20:48Everyone is safe.
20:51Everyone became friends.
20:53Everyone is kind.
20:56Everyone is safe.
21:00Thank you for waiting.
21:01Thank you for waiting.
21:03Thank you for waiting.
21:04Thank you for waiting.
21:05Thank you for waiting.
21:06Thank you for waiting.
21:07Thank you for waiting.
21:08I'm glad.
21:13It's delicious.
21:16It's good.
21:17It's delicious.
21:22It's delicious.
21:25Kayu wants to eat from 4 a.m.
21:29This is it.
21:32It looks delicious.
21:33When it was just done, it melted a little.
21:35It looks good.
21:36It looks delicious.
21:38This is Toji Kayu, which uses a lot of seasonal ingredients.
21:43It looks delicious.
21:44This is the best Tamagoyaki.
21:48In addition to Kayu, there are also dried fish and rolled eggs.
21:52How much is this?
21:55How much is it?
21:57It's 2,000 yen.
22:01I thought it would be 2,000 yen.
22:03It's special.
22:05Especially, this morning roll is the best.
22:09Is it 800 yen?
22:10It was my first time to eat pumpkin Kayu.
22:12I didn't expect it to be so delicious.
22:15I think the great amount of salt is a good point of this sushi restaurant.
22:20It's delicious.
22:24In no time.
22:27It's 600 yen.
22:28It's 600 yen.
22:31It's amazing.
22:38Good morning.
22:39The amount of food is filled in an instant.
22:43Kayu is replenished many times in order to sell well.
22:50This is the best.
22:53How many times have you made this?
22:55I don't know the exact number.
22:59Do you want to cook more?
23:00Yes, I want to cook more.
23:02I want to cook more and more.
23:05How is it?
23:07It's good.
23:10Is that all?
23:13Yes, that's all.
23:15While checking the progress of all dishes,
23:18they cook and serve at the same time.
23:24The queue continues from the opening.
23:28It's amazing.
23:29Forever?
23:36This is the last one.
23:38The last one.
23:45It's finished.
23:49It's finished.
23:51It's finished.
23:53Thank you for your hard work.
23:54The battle is over.
23:55It's finished.
23:57At 7.10 in the morning,
23:59Kayu's delivery is over.
24:02It's over.
24:05The kitchen staff will have breakfast together.
24:10Breakfast.
24:12I'm hungry.
24:13We're here.
24:15We're here.
24:18It's finally time for breakfast.
24:25I can feel how hungry they are.
24:35Thank you for your hard work.
24:37Thank you for your hard work.
24:38Let's eat.
24:39Let's eat.
24:43It's good.
24:46It's good.
24:47It's good.
24:49You're chomping.
24:51You're chomping.
24:53I'm doing my best to keep the traditional taste
24:56and teach young people the culture of hospitality
25:00as the generation changes.
25:06I grew up in this town.
25:08I love ice cream.
25:10It's delicious.
25:11If we can do that,
25:13we'll be able to do more.
25:16I think it's our hospitality
25:18to provide delicious food as much as we can.
25:23The mystery of the long line from 4 a.m.
25:26Beyond that,
25:30there was Kayu who was particular about
25:33inheriting the tradition and culture of Ise.
25:37By the way,
25:38in January,
25:39Azuki Kayu will be served
25:41for two and three days.
25:43I want to go there once.
25:47Next,
25:48not only New Year's Day,
25:50but also that food that is indispensable throughout the year.
25:54Do you know what they are making?
26:00Good morning.
26:01Good morning.
26:02Nice to meet you.
26:03Nice to meet you, too.
26:05Nice to meet you, too.
26:06I'm Uki Nishi.
26:08Nice to meet you.
26:10What are the essential ingredients for New Year's Day
26:12that Mr. Nishi is making?
26:15What are the essential ingredients for New Year's Day?
26:17Is that chicken?
26:18What is it?
26:28What is it?
26:29This roll is not just anything.
26:32It's a tree that smells good,
26:35such as ferns and persimmons.
26:38It smells good.
26:40Right.
26:41I've never seen this before.
26:45With the help of a veteran craftsman,
26:47they start to make fire one by one.
26:50What are they doing up there?
26:53What are they doing up there?
26:58This is a fish cut from a tree.
27:01We dry it for a day.
27:04The smell of firewood smoke stimulates appetite.
27:09That's why we dry the firewood.
27:14That's amazing.
27:18One of these weighs about 100 kilograms.
27:22They take out the dried fish one by one.
27:25The tail is beautiful.
27:28There are many processes that take place in the morning.
27:32I'm the busiest in the morning.
27:34You're busy in the morning.
27:35I'm always busy.
27:40This is the fish we're going to cut today.
27:43It's a bonito.
27:44It's a bonito.
27:47Yes.
27:48What Mr. Nishi makes is a must-have for Japanese New Year's dishes
27:52and Japanese tableware throughout the year.
27:59It's a bonito.
28:00It's a bonito.
28:01It's amazing.
28:03It's not just for New Year's.
28:05It's a traditional ingredient that supports Japanese cuisine,
28:10such as soba noodles and rolled omelet.
28:16Ibusuki City is said to be one of the three largest producers of bonito in Japan.
28:22There are more than 15 production factories in Ibusuki alone.
28:30Among them, Mr. Katsuo, who has a history of more than 80 years,
28:36won the Grand Prize in Agriculture and Fisheries.
28:41That's amazing.
28:43New Year's Day is coming soon.
28:45The demand for bonito is increasing.
28:47It's a recycling machine for processing.
28:50I use it every day.
28:52I think this is the best.
28:55Our bonito is called golden bonito.
29:01What is the golden bonito that Mr. Nishi makes?
29:08We've come to the end of the endless work of pursuing deliciousness.
29:15The next day.
29:21There are about 8,000 bonito to be processed today.
29:25That's amazing.
29:27It's good.
29:28It's a fine bonito.
29:29When it's fat, it's easy to get bitter when the fat is smoked.
29:35If it's too thin, it doesn't taste good.
29:39That's right.
29:40This size is just right.
29:42The balance of umami and quality is good.
29:48The making of bonito is up to the fish.
29:53It's up to the fish.
29:56The preparation of bonito started early in the morning.
30:01About a month ago, a large ship leaving for bonito fishing was sailing.
30:10That's amazing.
30:16It's hard.
30:24What are you looking at?
30:28I'm looking at the freshness.
30:32Freshness means that the fish is clear.
30:38The freshness is good.
30:41I think it's good.
30:43The process of making bonito starts to look for high-quality bonito.
30:50Good morning.
30:56This process is called a throwing card.
30:59It is a traditional process of entering the desired amount into the card and throwing it in.
31:08I'm done.
31:10I'm done.
31:12I was nervous.
31:14I'm nervous.
31:16I'm nervous when I enter the card.
31:20It's a one-shot game that can't fail.
31:23I bought it for about 200 tons.
31:27200 tons?
31:28That's about 50 million yen.
31:30Of course I'm nervous.
31:3250 million yen?
31:3350 million yen.
31:34The 200 tons of bonito purchased will be processed for more than a month.
31:41How is the highest quality bonito made?
32:05Shall we start?
32:06Yes.
32:10It's flowing.
32:12The bonito is coming.
32:17It's coming.
32:27This is a manual process.
32:30First, he cuts the head off.
32:34Then, he cuts off the belly meat.
32:42He cuts off the belly meat by hand.
32:45It's a manual process.
32:48You can see the tendon here.
32:50You can cut it with a pinpointer here.
32:53It's a millimeter unit.
32:55If it's misaligned,
32:57the meat will be misaligned and the shape will be bad.
33:01It takes a lot of time.
33:03But he does it neatly by hand.
33:06He doesn't waste time.
33:08He's particular about hand work.
33:12When he's done cutting,
33:16he looks at the fish he cut.
33:22He's meticulous about hand work
33:25so that the fish won't be misaligned.
33:28It's in.
33:29It's clean.
33:31Now, it's time to mill.
33:37This is a machine.
33:39This is a machine.
33:44Amazing.
33:48It's a mixture of analog and digital.
33:51Amazing.
33:54He's particular about hand work.
33:56This is the reason why he put in the latest robots.
34:02This is the first time in the world
34:05that a large robot like this has been put into a factory.
34:10In the past, people would lift and lower the fish.
34:17But if a lot of people do it,
34:19human mistakes can sometimes occur.
34:23By automatically managing the robot and temperature,
34:28I think it provides a sense of quality and stability.
34:33After 3 hours of boiling,
34:38he goes back to hand work.
34:46There are bones.
34:47He's removing the bones.
34:49Wow.
34:51I'm removing all the bones,
34:54including the bones in the stomach.
34:58Wow, that's hard.
35:00If there are bones in the nose,
35:02it's a little...
35:03It's bad for the blood circulation.
35:05That's right.
35:06I'm grateful for that.
35:07By using the skills of a skilled craftsman
35:10and the accuracy of the machine,
35:12he can make delicious bonito flakes.
35:16Mr. Nishi is checking something here.
35:20It's a little low.
35:21Is it low?
35:22Yes, a little.
35:27The temperature is very important.
35:29It's the most important.
35:30The temperature varies depending on the condition of the fire and the temperature of the room,
35:33the size of the firewood, and the type of firewood.
35:37I'm calculating the right temperature.
35:41I can't think about unnecessary things.
35:44I can't think about unnecessary things.
35:46I can only think about bonito flakes.
35:48I don't know how to improve bonito flakes.
35:52I only eat bonito flakes all day.
35:54My wife is jealous.
35:58After removing the bones,
36:00the bonito flakes go to the temperature-controlled drying room.
36:06The smell of firewood smoke stimulates appetite.
36:11That's why it's called firewood drying.
36:12At the beginning, there is a lot of moisture,
36:15so it's important to get rid of it as soon as possible,
36:18about 30 minutes.
36:21This drying room alone takes two days.
36:24The work continues.
36:30It's full.
36:32This is a room called Takinaya.
36:35Earlier, it was a room for drying,
36:38but now it's a room for smoking.
36:40We use both drying and smoking.
36:43We burn firewood in the basement.
36:47It's a four-story building.
36:49The smoke goes up.
36:53We put it in for about 30 days and smoke it slowly.
36:59It's been burning for a month.
37:01It's been burning for a month.
37:02That's amazing.
37:04How do you check the condition of the firewood?
37:08It's getting harder.
37:14When the moisture is still there,
37:17when you bend it like this,
37:19it shrinks a little.
37:21It's still two days away.
37:24It's still a week away.
37:27That's how we manage it.
37:34This shrinks a little.
37:37It's still a week away.
37:39That's how we manage it.
37:42When the moisture is still there,
37:45the taste fades away.
37:47That's why it's important to dry it thoroughly.
37:52The moisture level is checked by holding it.
37:55Mr. Nishi checks everything
37:58because he needs years of experience and intuition.
38:03I think this is good.
38:08This is the finished product.
38:10This is called arabushi.
38:13The moisture level is about 20%.
38:18The one that has more moisture
38:21is called hongarebushi.
38:25In fact, here in Ibusuki City,
38:29the highest quality hongarebushi is produced in Japan.
38:33What's more,
38:35our hongarebushi is called golden katsubushi.
38:41It's not easy to get rid of moisture.
38:44There's a technique called katsubushi.
38:48It's cool.
38:49We use katsubushi to get rid of moisture.
38:54From now on,
38:56the hongarebushi is finished with golden katsubushi.
39:08We polish the hongarebushi
39:12and polish it.
39:16This is before polishing.
39:20This is after polishing.
39:35In fact, this process
39:38not only improves the appearance,
39:40but also has an important meaning.
39:43Because it's rough,
39:45we polish it to make it smooth.
39:49This improves the appearance.
40:00What is it now?
40:02Now, he's starting to put something on the katsubushi.
40:07This is a very important step
40:10in improving the appearance of hongarebushi.
40:17The Kaseifu exhibition will start on January 14th.
40:22I'm the president of Musubi Kaseifu,
40:25Yoriko Musubi.
40:27You can enjoy it before and after dinner.
40:31Please come and see it at 9 p.m. on Tuesday.
40:35The most expensive golden katsubushi.
40:44What is it now?
40:48Do you wet it with this?
40:54This is a mold.
40:55This is a paid mold for katsubushi.
40:58The moisture cannot be removed by drying.
41:01So we use the power of the mold to remove the moisture.
41:06You use the power of the mold?
41:08With the power of the gold,
41:10the mold changes the texture of the katsubushi
41:13and removes the excess fat.
41:18To make the mold,
41:20he lets it sit for about a month.
41:22It still takes a month?
41:25And when the molding is finished,
41:31he puts it back in the mold.
41:34This is a paid mold.
41:39When you put it in a paid mold, it becomes sweet.
41:42It's the power of the sun.
41:45This is the second mold.
41:47The white mold on the lower mold
41:50is the second mold.
41:53This is the second mold.
41:56I'll rub it with my hands.
41:58I'll drop it once,
42:00and the next one is the third mold.
42:03He repeats the molding and sun-drying three times
42:07to remove more moisture.
42:11It takes about three to six months to finish.
42:18It takes half a year.
42:20The mold is still alive.
42:22The temperature and temperature
42:24affect the mold's growth.
42:29It's a nice sound.
42:31It's dry.
42:34This is a good mold.
42:37This is the Hongare-bushi.
42:39This is the golden katsubushi.
42:41It's beautiful, isn't it?
42:42It's beautiful.
42:43It's really beautiful.
42:45The dish I want to focus on is the Hongare-bushi.
42:49If I want to focus on the soup stock,
42:51it's the Ara-bushi.
42:53Most of the Kansai-style dishes are Ara-bushi.
42:56The Kanto-style dishes are Hongare-bushi.
43:00Why did Nishi-san start this job?
43:05He's an old craftsman,
43:07so he can't teach me easily.
43:10I have to see it with my own eyes.
43:13There are many steps.
43:17There are many small and big points.
43:21I have to learn it little by little.
43:24I have to think about it.
43:26I have to experience success.
43:29I'm addicted to it.
43:31The fun of making katsubushi.
43:36Nishi-san is addicted to making katsubushi
43:38by following his father's back.
43:43There's a reason why he keeps standing on the spot every day.
43:48My father always said,
43:52effort is life.
43:56I've been following his words.
44:00I have to make katsubushi
44:04with my own eyes.
44:08I'm fighting with katsubushi every day.
44:15It takes eight and a half hours to work from dawn.
44:19It's only open in the morning.
44:22I'm hungry.
44:24What should I eat?
44:27I bought rice.
44:29I'm hungry.
44:31I always eat rice early in the morning.
44:35I thought I would get hungry
44:37if I only ate rice balls.
44:39Katsubushi.
44:40I always say I like katsubushi and rice balls.
44:43It's good.
44:47I put in some egg liquid.
44:53I thought I would get full.
45:02It's done.
45:04It's so big.
45:07I warm it up in the morning
45:09to be careful.
45:12Let's eat.
45:17It's great, isn't it?
45:23It's good.
45:25It's good, isn't it?
45:27Thank you always.
45:29Good luck again.
45:31If I'm not serious,
45:33it's rude to my ancestors
45:36and rude to katsubushi.
45:40So I'm always serious.
45:43I like my wife,
45:45but I also like katsubushi.
45:54It's the busiest time of the year,
45:58but I don't want to miss it.
46:01I want you to have a good New Year.
46:05That's why I'm doing my best to make katsubushi.
46:11The most expensive katsubushi.
46:13The secret to its deliciousness
46:15lies in the skill of the katsubushi craftsman
46:18who takes months to make it.
46:24I should be more grateful
46:26and eat more katsubushi.
46:28I feel like that.
46:31Shinpei Utakoso, starring Mirai Shida,
46:34will be released on January 10th.
46:37It's a musical about the life of
46:39the composer Shinpei Nakayama,
46:41who composed popular songs
46:43such as Tokyo Koushinkyoku
46:45and Shabondama.
46:47I hope you enjoy it.