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00:00In the eastern part of Hiroshima prefecture, there is a special taste that has been nurtured for a long time in this city surrounded by rich nature.
00:14It is miso, which has continued to support the city's dining table.
00:20The miso, which has a deep aroma and flavor, has been loved by people as a treasure of the city.
00:29I eat miso every morning.
00:33The miso is very delicious.
00:37However, the miso restaurant closed quietly.
00:41The craftsman, who lost his beloved wife, decided to retire in deep sorrow.
00:46The long history was just about to end.
00:51Will the tradition disappear as it is and the taste of the city be lost?
00:56Even if I feel my limit, I think I have to quit.
01:02Meanwhile, a group of couples who do not know how to make miso opened the door of the closed restaurant again.
01:11I don't know where to start making miso.
01:15I don't know what the ingredients are made of, so I'm just anxious.
01:22When I looked into various things, I found out that there was no place to start.
01:27No one can make miso like this.
01:30If I don't protect this, I'll be in trouble.
01:34It was the passion of the people of the city that motivated this couple.
01:40It was a strong determination to protect a precious recipe that only 1% remains in Japan.
01:48How did the taste of tradition, which was destined to disappear, come back?
01:55The answer was in the hope of a bond that transcends family and a future.
02:02This time, we're going to find out if that's what happened to the miso company that made a miraculous comeback.
02:18Miso
02:28Miso soup is close to the hearts of Japanese people.
02:32In the past, miso restaurants were commonplace in various regions of Japan.
02:39And even in the Jinseki Plateau in the east of Hiroshima Prefecture,
02:43traditional miso was a must-have for people to eat.
02:51The miso that the only remaining storehouse in this city produces.
02:56It is a natural aging process that is slowly matured by carefully making the koji from scratch,
03:02which is used to make miso soup.
03:08It's a traditional process that has continued to protect traditional methods.
03:16It looks delicious.
03:18This is a new type of miso, isn't it?
03:21I eat miso soup every morning.
03:24I live a long life.
03:26It's a very familiar miso shop.
03:31Of course, it's big in my hometown.
03:34And the miso is really good.
03:39Shinryu Miso, the only remaining storehouse in the Jinseki Plateau.
03:44It was founded in 1948.
03:49In 1976, the second generation, Michimashi Nakadaira, inherited the taste.
03:56It has been loved by many people for a long time as a home-cooked dish.
04:03There were more and more first-generation babies, and the population was increasing.
04:08The consumption of miso was also very high.
04:11I used to get a lot of miso from this factory for school lunches.
04:16I used to get up early in the morning without sleeping for six or four hours.
04:25Mr. Nakadaira has continued to protect traditional miso with his wife and two children.
04:32However, the unexpected turn of events in his life
04:36and his eternal separation from his beloved wife in 2012.
04:42I have cancer.
04:47I've been suffering from cancer for 45 years.
04:53I thought it was impossible to live without my wife.
05:00Mr. Nakadaira, who lost his beloved wife and was engulfed in deep sadness,
05:05was 70 years old at the time.
05:08He had to quit making miso with heavy labor and choose a way to expand his role in the storehouse.
05:16I was getting weaker and weaker.
05:19I thought I had to quit even if I felt like I was at my limit.
05:25Will miso not be made as it is?
05:29The voices of concern spread throughout the city.
05:32The traditional taste was about to disappear.
05:35I thought it was sad that the local taste was disappearing.
05:39I had no choice but to go out there and buy it at Heart or Marunaka.
05:44Did you buy miso?
05:46Yes, I did.
05:47It was hard to make miso.
05:51After losing his beloved wife for four years,
05:54Shinryu Miso left its mark on history.
05:59However, Mr. Nakadaira had not yet realized that the story of his resurrection was about to begin.
06:10We are grateful for miso every day.
06:18I'm very curious about the local taste that everyone wants to eat.
06:24This time, we are connected remotely with Mr. Nakadaira, the second generation of Shinryu Miso.
06:34Mr. Nakadaira and his wife came to Shinryu Miso.
06:38Did you have any children?
06:42Yes, I had two daughters.
06:44I see.
06:45I did it with my wife.
06:47After I did it, she didn't listen to me.
06:51She didn't come to Shinryu Miso.
06:55I've heard a lot of opinions from people who love Shinryu Miso.
07:03However, it is a matter of motivation that my wife passed away.
07:09We prepared miso soup made by the company today.
07:19The ingredients are radish and carrot, which Mr. Nakadaira recommends.
07:23It's a local ingredient.
07:25I see.
07:26I've been eating radish and carrot since I was a kid.
07:29First of all, it smells very good.
07:32Thank you very much.
07:33Let's eat.
07:40It's delicious.
07:41It's delicious.
07:44It has a slight sweetness and a deep taste.
07:48Mr. Yashima, this miso soup has no soup stock.
07:53I don't use soup stock.
07:55I can taste the taste of miso.
07:57Really?
07:58I can taste the taste of soup stock.
08:00It doesn't have soup stock, so it has a deep taste.
08:05Mr. Nakadaira, this miso soup has no soup stock, so it has a deep taste, right?
08:13There is a bacteria that makes miso soup delicious.
08:20Miso has a long shelf life of one month or three months.
08:28There are few miso soups that have a long shelf life of one year.
08:32I see.
08:33I wanted to keep this taste no matter what.
08:38But I'm 70 years old, and I'm not good at working.
08:43Your sleep time is short.
08:46I gradually lost my record, but I understand it.
08:51I was surprised that I could make a living in the meantime.
08:56I see.
08:57Why was the couple who did not know how to make miso soup chosen later?
09:02Why was the couple who did not know how to make miso soup chosen later?
09:03Why was the couple who did not know how to make miso soup chosen later?
09:07Can't they eat that delicious miso soup anymore?
09:11The voice of the extinction of new miso spreading all over the city.
09:17One of the residents stood up.
09:21He is Mr. Ueyama, the former deputy mayor.
09:24The story begins with his movement.
09:29I want to protect the precious miso that remains in the area.
09:34It was the same for both the government and me.
09:39I wanted to find young people and continue to do so.
09:45And another hot feeling begins to move.
09:50Eburi, a local supermarket.
09:54When they heard that the new miso was extinct,
09:57the sales staff visited Mr. Nakadaira.
10:01After hearing the story of this new miso,
10:04I thought that I should go there soon.
10:07So I went there with my sales staff.
10:12They make miso from scratch.
10:15And the miso is matured in the traditional way.
10:18I want to revive the taste.
10:21The passionate persuasion of Eburi ignited Mr. Nakadaira's heart
10:26and brought back a certain memory.
10:31When I was talking to Mr. Nakadaira,
10:35he said that he would like to work part-time here.
10:39He said that he might be able to learn the techniques in a year.
10:45He said that to Mr. Nakadaira.
10:49Then Mr. Nakadaira went to Mr. Nakadaira
10:53and asked him to take care of the field.
10:58Mr. Nakadaira said the word,
11:01Monden.
11:03It was the name of a young man who used to work part-time at this miso shop.
11:09Mr. Monden moved from Fukuyama City, Hiroshima Prefecture.
11:12At that time, he worked as a konjac farmer.
11:15However, this young man is the key to the miraculous revival.
11:22I got a call suddenly.
11:24Mr. Nakadaira called me when he was at his previous workplace.
11:29He said,
11:30I'm going there now.
11:31I was like, what?
11:33Suddenly, a group of supermarkets came
11:36and I felt the atmosphere of what they were talking about.
11:41However, when we talked about the intention of the story,
11:45Mr. Nakadaira understood it very well.
11:47He said,
11:48If that's the case, please let me hear the story.
11:51I was very happy.
11:53Mr. Monden is a mood maker who brings together young people in the city.
11:58Mr. Ueyama, the former deputy mayor, was also greatly impressed by his presence.
12:04There's a part where you wrap it up.
12:06It's fluffy.
12:08I think that's good.
12:10There's a part where you do your best.
12:12But you're the best.
12:14That's what they said.
12:16That's why I decided to do it.
12:20Mr. Monden received the warm feelings of the people of the city and Evely.
12:25He finally decided to live up to his feelings.
12:31When I looked into it,
12:33I was like, there's no way to avoid it.
12:35No one can make this factory.
12:39If I don't protect this, I'm in trouble.
12:42If my husband says he'll do it,
12:44I won't go back.
12:46I don't want to quit on the way.
12:49I had no choice but to follow him.
12:52This is how the successor candidate was born.
12:55The curtain has risen on the revival of Miso Gura.
12:59However, Mr. Monden only has a little part-time experience.
13:05Will he be able to inherit the traditional taste and protect it?
13:11We invited Mr. Monden of Shinryu Miso to the studio.
13:15Nice to meet you.
13:18It's a miracle relay.
13:21I thought it was like a movie.
13:23Mr. Monden, you used to work part-time.
13:29That's what I remember.
13:33Why did you work part-time?
13:35At that time, I was working as a tour guide.
13:41In winter, I started to work as a tour guide because I had a part-time job in Miso.
13:50I remember you well.
13:54Did you have any other part-timers?
13:58I had a few.
14:00Most of them were in their 60s or 65s.
14:05I remember Mr. Monden Hideyaki very well.
14:08I remember how he steamed rice and how he ate ice cream.
14:12I remember that very well.
14:15Mr. Monden Hideyaki had a good sense.
14:20What did you think when you heard that Mr. Monden was going to be a successor candidate?
14:26I was surprised to hear that he was going to be a successor.
14:31I was young.
14:34I was in a situation where I couldn't accept it.
14:39Mr. Hideyaki said,
14:42You're the only one left.
14:45I was like,
14:47It's a trick.
14:50Suddenly, he said,
14:53I'm going to your father's place.
14:55I felt like I had no choice but to do it.
15:00Mr. Nakadaira,
15:02What did you feel when you heard that Mr. Monden was going to be a successor?
15:08I was so happy that I cried.
15:11It's like a drama.
15:14I was about to start dismantling the factory.
15:21If I had been a week or two late,
15:24I don't think this factory would have existed.
15:27It was really a coincidence or a miracle.
15:31There's a word, God, in Shinryu Miso.
15:35I think it's a guidance to God.
15:41Misogura is finally back.
15:43What supported the couple who inherited the taste of tradition?
15:50The third generation of Shinryu Miso was born in the city.
15:55The city government is also back-up, such as introducing subsidies.
16:01In order to connect the taste of tradition to the future,
16:03First of all, it was necessary to prepare the facilities.
16:07I think it was the recovery of the roof.
16:10It was a mess, and there was a rainstorm.
16:14I didn't know when I'd be able to break the auxiliary funds for the roof and the boiler for cooking rice.
16:20So I used that kind of subsidy.
16:24Supermarket Every has secured a solid source of miso.
16:30For Mr. Monden, who quit his previous job and started a new challenge,
16:35This support has become a reassuring ally.
16:40One of the things is to support the sales.
16:44We'll sell the products we make, so don't worry.
16:47I think it was our job to keep telling them to get involved in this work.
16:55Monden, which has an environment that can focus on making miso.
17:00Yakuba and Every's support.
17:02And above all, his strong desire not to let this taste go to waste.
17:09I've been learning how to make miso from scratch.
17:16The company is doing it.
17:18It's an old-fashioned way of putting gold on the rice and letting it grow little by little.
17:25It takes a lot of work.
17:26In this way, each grain of rice is well-balanced with gold.
17:30It's a good construction to make delicious miso.
17:35This kind of careful process supports the unique flavor of Shinryu Miso.
17:42And the most important thing in this miso warehouse is Kiyoke.
17:47Currently, stainless tanks that are easy to control temperature are the mainstream.
17:51However, Kiyoke, which has been used for many years, has a lot of gold.
17:56The gold will slowly ferment the miso through the ageing process.
18:01This will create a deep and rich flavor.
18:04This old-fashioned way of making miso is said to be only 1% left in Japan.
18:11The company continues to protect such a precious tradition.
18:16That's cool.
18:19The company has a lot of experience in part-time jobs.
18:22Mr. Monden accepted Mr. Nakadaira's guidance smoothly and steadily improved his skills.
18:31And in 2020, Shinryu Miso was revived for the first time in four years.
18:37The miso was sold in every store in Eburi.
18:41The taste was delivered to the local people again.
18:45I think it's a miracle revival.
18:48The sales went up tremendously.
18:51Customers said,
18:52Wow, it's Shinryu Miso.
18:54A lot of people sold it.
18:57It sold 50 to 60 packs a day in one store.
19:01It's been a long time.
19:02That's how popular it is.
19:06When sales started at local stations,
19:09people in the city were happy.
19:14I can't forget the taste I've been waiting for.
19:17I think it's best to eat the miso you're used to.
19:22I'm glad the treasures of my life didn't disappear.
19:30The enthusiasm of the people who want to protect the tradition has revived the taste of the area.
19:37It was also the moment when the disappearing miso village was saved.
19:43His father is Mr. Nakadaira.
19:46His son, Mr. Hinata, is his grandfather.
19:50The bond of a new family was born through miso.
19:57You're smart.
20:01You look very happy.
20:03Thanks to you.
20:06I was worried about my wife's death.
20:10I was really happy.
20:14I felt like I was saved by God.
20:20The relationship with EVERY continues,
20:23and new challenges are being challenged.
20:26Miso sauce and grilled meat sauce,
20:29more than 20 new products have been developed so far,
20:33and the traditional taste continues to spread in a new way.
20:40I'm really grateful.
20:43If it wasn't for everyone's cooperation,
20:46I don't think there would have been this new miso.
20:48I think it would have been gone.
20:50I think it's the most important thing to protect this way of making.
20:56There are old ladies who say thank you for following me every year.
21:00When I hear that kind of voice, I feel very grateful.
21:06I want to continue to make miso sauce that is loved by the locals for 200 or 300 years.
21:17The miso sauce that was about to disappear
21:20is the passion of the people and the hope for the future.
21:23The new successor, Monden Fusai,
21:25and the local people worked together
21:28to revive the traditional taste again.
21:32The taste that was protected
21:34will continue to be inherited as a treasure of the city.
21:39There are more touching stories coming out one after another.
21:45How was it?
21:46Did you have a hard time when you actually did it?
21:50No, not at all.
21:51He was very polite and kind.
21:54I see.
21:55You said he was kind,
21:57but was there a part where you were holding back?
22:00No, no.
22:01When I was taught,
22:04it was a very difficult time.
22:07Even if I changed the way I did it,
22:09people complained.
22:10I think that's what was in my head.
22:12I tried to be as kind as possible.
22:17You were trying.
22:18I really wanted people to follow me.
22:22I think that's what came out in the title.
22:25That's great.
22:26Mr. Nakadaira, do you help make miso now?
22:30I don't do it now,
22:32but I live near the store,
22:35so when I don't know what to do,
22:37I go there and come to the store.
22:40You're like a supervisor.
22:43That's right.
22:45You're like a family.
22:48My son, Hinata,
22:51comes home from school
22:54and watches me every day.
22:57I'm really happy.
23:00For you two,
23:02it's a little helpful to go to your grandfather's.
23:05It's very helpful.
23:07Sometimes we eat together like a family.
23:12Hinata is also very fond of it.
23:15Everyone loves Shinryu Miso.
23:20I want to be loved, so I want to be kind to each other.
23:24It's a very gentle space and time.
23:27That's right.
23:28That's what I felt.
23:29You're grateful to each other.
23:31When I'm working in front of the factory,
23:34I'm grateful to the people who pass by.
23:37That's right.
23:39I don't care, but I think so.
23:42I drank it earlier.
23:44It was delicious.
23:46Mr. Yashima, please tell us about today's lesson.
23:50This time,
23:52Tradition is not something to protect,
23:55but something that can be protected.
23:57Mr. Yashima!
23:59Even if you're in a big pinch like today,
24:03I don't know who guided you,
24:06but I don't know who guided you,
24:08but I don't know who guided you,
24:10but I don't know who guided you,
24:13but I don't know who guided you,
24:15but I don't know who guided you,
24:17but I don't know who guided you,
24:19but I don't know who guided you,
24:21but I don't know who guided you,
24:23but I don't know who guided you,
24:25but I don't know who guided you,
24:27but I don't know who guided you,
24:29but I don't know who guided you,
24:31but I don't know who guided you,
24:33but I don't know who guided you,
24:35but I don't know who guided you,
24:37but I don't know who guided you,
24:39but I don't know who guided you,