おとな旅あるき旅 2024年8月31日 こだわりの「北陸石川」加賀の匠×加賀温泉郷×美味いもん
おとな旅あるき旅 2024年8月31日 こだわりの「北陸石川」加賀の匠×加賀温泉郷×美味いもん
#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
Category
📺
TVTranscript
00:00We're here at Komatsu Station in Ishikawa.
00:07Yes, Komatsu Station.
00:08I used to be an announcer in the prefecture next to mine, Fukui Prefecture.
00:11Oh, really?
00:12Yes, I did.
00:13But I've been watching a lot of videos from Fukui Prefecture.
00:16We're going to Yamashiro Onsen today.
00:19I'm going to meet the god of Japanese sake.
00:29I'm not going to drink until then.
00:33I'm not going to drink.
00:34Really?
00:36This time, Ishikawa Prefecture is particular about the taste of sake.
00:41Takumi Kagano and Onsen-kyo are good at making sake.
00:44I can smell the sake.
00:46Oh, really?
00:47It's good.
00:50It's really good.
00:54And they meet the god of Japanese sake, which Mitamura has been longing for for many years.
01:00I love sake very much.
01:03Takumi's town has attracted many cultural people.
01:07Osaka's first discovery.
01:10Onsen and delicious food.
01:14I'm looking forward to meeting you.
01:19My bag is ready.
01:25Both men and women can wear it.
01:28Black is good for women.
01:31Brown is good for men.
01:35I think it's nice because it's bright.
01:37The price is half the price I expected.
01:43The designer has been planning for a long time.
01:46It's been a year.
01:47That's right.
01:48Congratulations on your bag.
01:55Osaka's first discovery.
01:57Takumi Kagano and Onsen-kyo are good at making sake.
02:00It takes about 2 hours and 15 minutes from Osaka to Komatsu by express Thunderbird and Hokuriku Shinkansen.
02:07Komatsu City, Ishikawa Prefecture is blessed with rich nature.
02:11Hakusan is one of the three famous mountains in Japan.
02:14It has been worshiped as the holy place of the Reizan Shinko.
02:19In the Edo period, it flourished as a tourist attraction in Kitamae.
02:23It developed as a base for food culture and manufacturing.
02:27There are old houses that can still be seen today.
02:30The historical culture is still vivid.
02:33What did they discover?
02:37It looks like a historical building.
02:43It's a tea shop.
02:44A tea shop.
02:45What is it? Chouho?
02:47Chouboya?
02:49Chouboya?
02:50Excuse me.
02:55Hello.
02:58It smells fragrant.
03:00There are a lot of tea leaves.
03:02There are a lot.
03:04This is an old tea shop.
03:07It's from 370 years ago.
03:09What?
03:10I'm flustered.
03:13Chouboya Tea House is an old tea shop that only the people of Komatsu know about.
03:19It was founded by Toshitsune Maeda, who wished for the development of the industry 370 years ago.
03:25He made the founder, Hasebe Riemon, grow tea.
03:30This shop was founded by him.
03:35In Ishikawa, they don't roast the leaves, but the stems.
03:39It has become popular as Kaga-bo tea.
03:42This is before roasting.
03:45Do you roast it with this?
03:47Yes, we do.
03:48You have to stir it up and down.
03:50You have to heat it up.
03:52I'll do that.
03:53Please do.
03:54You can roast it nicely.
03:57I can smell the tea.
04:01When the steam comes out, the color changes.
04:04The steam is coming out.
04:06Will it change?
04:07It's burning.
04:08The color has changed.
04:11I don't only drink sake, but also tea.
04:14I like bitter tea.
04:16It's good for digestion.
04:18I see.
04:21It's true.
04:23The color is completely different.
04:27Kitamura roasted and made Asai-ri tea.
04:31We compared it with Fukai-ri tea.
04:36It smells good.
04:45It's relaxing.
04:49It's tea.
04:54Fukai-ri tea is good.
04:57It's refreshing.
05:00Asai-ri tea has a stronger scent.
05:03That's right.
05:06I prefer Fukai-ri tea.
05:11It's a little bitter.
05:13It has a strong scent.
05:16It's fragrant.
05:18Did you drink Japanese tea when you were a child?
05:24No, I didn't drink it much.
05:29But I used to drink it after meals.
05:33Komatsu is famous for its tea culture as well as its ryo-tei culture.
05:37It's easy to get to know the people here because they've been here for a long time.
05:44Since last year, the ladies of Komatsu City have been working together
05:47to spread the charm of the area and food culture with hospitality.
05:53There is a place where you can enjoy Komatsu's ryo-tei culture in the afternoon.
06:00We're in a residential area.
06:02That's right.
06:03This is it.
06:05This is a Japanese temple.
06:10It's a nice place to stay.
06:15I think we have the same image.
06:17Hello.
06:19Hello.
06:20Welcome.
06:22Excuse me.
06:23This is the room over there.
06:25It's a separate room.
06:29It's a separate room.
06:31Excuse me.
06:32Oh, my.
06:33Oh, my.
06:34Oh, my.
06:35This is wonderful.
06:38Excuse me.
06:40Look at this.
06:42It's soup.
06:46This is a Japanese restaurant called Basan Shin.
06:50The owner has been a chef for 36 years.
06:53He's very skilled.
06:56The food is served in a Kutani-yaki bowl.
06:59People are looking forward to seeing his skills.
07:04Thank you very much.
07:14Excuse me.
07:16This is a mixture of flounder and local crabs.
07:25It's beautiful.
07:28Look at the crabs.
07:30The flounder is not only in Chinese cuisine.
07:33It's also in Japanese cuisine.
07:36It's a luxurious dish.
07:41This is a flounder.
07:44It's elegant.
07:45It's in the bowl.
07:48I'll try it.
07:58It's delicious.
08:01The soup has a strong taste.
08:04It's delicious.
08:06This is delicious.
08:08The flounder is very chewy.
08:10Do the locals serve this dish on a daily basis?
08:16We serve this dish on sunny days.
08:21Do the wives serve this dish when their husbands work?
08:24It's a luxurious dish.
08:26We serve this dish a lot.
08:27A lot?
08:28Really?
08:29That's great.
08:31It's like a women's club.
08:34This is grilled flounder.
08:39This is a mixture of grilled food and flounder.
08:43This is grilled fish.
08:44This is a local flounder.
08:46This is homemade crab meat.
08:50This is wrapped in crab meat.
08:54Do you hate crab meat?
08:56I love crab meat.
08:58This is a local flounder.
09:00It has a lot of crab meat.
09:02It's big.
09:04It has a lot of crab meat.
09:12It's delicious.
09:14She's a genius.
09:16I thought it was grilled with salt.
09:19But it has a great taste.
09:23The crab meat is delicious.
09:26There are many dishes that you can enjoy not only the local ingredients, but also the five senses.
09:33It's also attractive to enjoy the season.
09:38The crab meat that Japanese people make is delicious.
09:41It has a lot of salt.
09:43It's homemade.
09:45The wives have to dig in and catch the crab meat.
09:50Is that the crab meat?
09:53I'm sorry.
09:55Finally, they go to the legendary Toji, which is also called the god of sake.
10:01It's too big.
10:07It's beautiful.
10:09It smells good.
10:11It's very beautiful.
10:14It's automatic.
10:18They came to the Noguchi Naohiko Research Institute.
10:23Do you teach sake making here?
10:28Yes, I make sake a lot.
10:30I'm 91 years old now.
10:32I still make sake every year in winter.
10:37Are you here today?
10:39Yes, I'm here today.
10:42They meet the Toji Noguchi, whom they have been longing for.
10:46Hello.
10:47Hello.
10:48Welcome.
10:50I'm Toji Noguchi.
10:52You look good.
10:54I'm here to drink sake.
10:56Please drink sake.
10:58You can't drink sake.
11:00I knew it.
11:02You can't drink sake.
11:05Toji Noguchi has various nicknames, such as the god of sake and the devil of sake making.
11:12He grew up in a family of Toji from his grandfather's generation.
11:15He started making sake when he was 16 years old.
11:18He became a fan of sake when he was 27 years old.
11:23He started making sake because he learned sake in the Tokai region from Nimo Ishikawa.
11:33I made sake in the Tokai region.
11:36My teacher was proud of me.
11:38He said,
11:40I made good sake.
11:42But I got tired of drinking sake.
11:44He said,
11:45I can't drink this kind of sake.
11:47I want to drink stronger sake.
11:49I want to drink good sake.
11:51He said,
11:53I have to make sake for people who drink sake.
11:57He said,
11:59I can make good sake for people who drink sake.
12:02So, I went to Nara to learn how to make Yamahai sake.
12:05Yamahai sake was easy to rot.
12:07Most people didn't make it because it was risky to make it.
12:12However, he was determined to make Yamahai sake
12:16so that people in his hometown would be happy.
12:20At that time, I couldn't make sake based on my memories.
12:24I had to make sake for people who drink sake.
12:27Since then, I've been making sake for people who drink sake.
12:31From now on, I'm going to make Yamahai sake
12:36based on the memories of people overseas.
12:40The sake in this bottle is not yet in the bottle.
12:44It's still in the bottle.
12:47You didn't drink it, did you?
12:50He's looking forward to it.
12:52He's going to drink Yamahai sake, which he was proud of at the time.
12:55All of them are different.
12:57Hyogo, Hokuriku, Goyakumangoku, and Omachi.
13:00Yes, Omachi.
13:0155.
13:02It's a raw sake, but it's aged for three years.
13:05It's aged for three years.
13:07It smells amazing.
13:10Does it?
13:11Yes.
13:19I love it.
13:23It's great.
13:24The thickness of the sake is unique.
13:27And the aroma of the sake is great.
13:32By aging the sake,
13:36the taste of the sake becomes softer and milder.
13:42Yes.
13:43The umami and mildness come out.
13:48He'll drink the sake that has been aged for five years.
13:55Compared to Omachi,
13:58the aroma of this sake is less strong.
14:02Yes.
14:03It's been five years,
14:05but the aroma is still strong.
14:08When I drink it,
14:10I can feel the strong aroma.
14:15It's not a strong aroma.
14:17It's a mild aroma.
14:19It's mild.
14:20I think that's because it's aged for a long time.
14:25This one is aged for 10 years,
14:28so it's a bit different.
14:30This one is for eating abroad.
14:33It's a sake for eating abroad.
14:35It's a sake for eating abroad.
14:36It's a sake for eating abroad.
14:37Yes.
14:38It's the same.
14:39It's the same as cooking.
14:41It has a mild aroma.
14:45It's completely different.
14:48This one is aged for 10 years.
14:50It's a sake that has a strong aroma of rice.
14:53It's sour and not sweet.
14:57I can feel the spiciness.
15:01I like it.
15:02All the sake is delicious.
15:04I'm sorry that I made a bad comment.
15:07No problem.
15:08Thank you. It was delicious.
15:11Next, the duo goes to Kaga Onsen-kyo on the Hokuriku Shinkansen.
15:17Kaga Onsen-kyo has four unique hot springs.
15:24In Shibayamagata, which is located in Katayamazu Onsen,
15:27you can easily experience water activities such as kayaking and surfing.
15:33It's been a while since I came to Yamashiro Onsen.
15:36Yes.
15:37It's my first time here.
15:40Yamashiro Onsen has a history of more than 1,300 years.
15:45It's famous for being the birthplace of the famous Japanese poet, Akiko Yosano, and the people of Los Angeles.
15:49In the Edo period, the town was built mainly as a public bath.
15:56Do the locals come here often?
16:00There are many hot springs that you can go to instead of staying overnight.
16:05They come here often?
16:06Yes.
16:09Mr. Mitamura, there's a hot spring egg.
16:11A hot spring egg? What's this?
16:14It's wrapped.
16:15This?
16:16I think it's this.
16:19Mr. Mitamura, there's a hot spring egg with soft cream.
16:26There's a hot spring egg.
16:28It must be delicious.
16:29Can I take a picture?
16:31Can I pay 15,000 yen?
16:33Sure.
16:35This is a hot spring resort.
16:38Do you come here every day?
16:40Yes, every day.
16:41Do you come here that often?
16:43Some people come here twice a day.
16:47I was wondering.
16:49Is there a hot spring egg with soft cream?
16:51It's inside.
16:52Have you tried it?
16:53Yes.
16:54There's a lot of it.
16:55I've never tried it.
16:56You haven't, right?
16:57No, I haven't.
16:58You've never tried it?
16:59No, I haven't.
17:00Travelers must try it.
17:03Travelers must try it.
17:05What is this hot spring egg with soft cream?
17:09This is a hot spring egg.
17:12It's mixed with soy sauce.
17:15It's mixed with soy sauce.
17:17It's like pudding.
17:19You're right.
17:22How is it?
17:28It tastes like mitarashi.
17:33It's sweet, but it has a salty taste of soy sauce.
17:36And the egg is soft.
17:39It tastes like mochi.
17:42It's delicious.
17:44It's like eating soft cream.
17:46Yes, it's like a container.
17:48There are many other things to enjoy in the hot spring.
17:51In Ippukuya, they can enjoy drinking Kagano Jizake, which is perfect for the season.
17:58Let's go to the inn for tonight.
18:01This is our first time here.
18:04It's in the forest.
18:06Yes.
18:07The greenery is very pleasant.
18:11What is this?
18:12Hello, nice to meet you.
18:14Hello, nice to meet you.
18:15Nice to meet you.
18:21It's stylish.
18:22It's very stylish.
18:25It's very stylish.
18:28It's beautiful.
18:30Let's take a picture.
18:32It's nice.
18:35The inn is in the forest, where you can enjoy an unusual atmosphere.
18:39It's very nice.
18:41It's wonderful.
18:44It's a slope garden.
18:47I see.
18:51There are many gardens in this vast area.
18:55People come here to enjoy the changing scenery from season to season.
19:02He took us to the room on the top floor.
19:06It's huge.
19:08It's a door.
19:10Excuse me.
19:18It's amazing.
19:19Here we are.
19:22It's a room called Katahana Luxury.
19:26It's a nice room.
19:27It's a nice room.
19:28As the name suggests, it's in the forest.
19:31You can enjoy the greenery from any room.
19:35It's a relaxing space.
19:37It's relaxing.
19:40It's in the middle of the mountain.
19:43There is an observatory.
19:45There is an observatory in this room.
19:48An observatory?
19:51It's true.
19:52It's an observatory.
19:53It's wonderful.
19:57You can see the scenery clearly.
20:00You can open the window.
20:03You can enjoy the greenery.
20:06You can enjoy the greenery.
20:09You can enjoy the greenery.
20:12The greenery surrounds the large baths.
20:15You can hear the chirping of birds.
20:17It's an unusual space that makes you feel like you're in the forest.
20:23The hot spring that flows from the basement
20:25has long been known as the hot spring of Choju.
20:30After relaxing in nature, they head back to the hot spring.
20:33What will they do tonight?
20:35I'm hungry.
20:36I'm hungry and thirsty.
20:38I know.
20:40It's a beautiful shop.
20:41I know.
20:42It's in the middle of the forest.
20:46It's an automatic door.
20:47It's an automatic door.
20:49Thank you for waiting.
20:50Thank you for waiting.
20:51Thank you for waiting.
20:52Thank you for waiting.
20:53The customers are early.
20:56The customers are early.
20:59Morimoto Kappo is a shop that is loved by the locals.
21:04Many customers love the chef's cooking
21:07and the lady's bread.
21:11This is a can of Jokigen.
21:14Jokigen? That's a nice name.
21:16Yes, it is.
21:17Would you like a drink?
21:18Me?
21:20Would you like a drink?
21:21Can I?
21:22Go ahead.
21:24Go ahead.
21:26After this, the delicious food from Hokuriku will appear one after another.
21:33It's huge.
21:35It's amazing.
21:41Hokuriku's delicious food on an adult's journey.
21:44Tonight, they will eat at Morimoto Kappo.
21:48Thank you for waiting.
21:50Thank you for waiting.
21:51Thank you for waiting.
21:52Here is the Iwagaki.
21:53Here is the Iwagaki you asked for.
21:56Here is the Iwagaki.
21:57It's huge.
22:00It's amazing.
22:01It's freshly made.
22:03It's huge.
22:04It's amazing.
22:09I'll eat it.
22:16How is it?
22:17How is it?
22:20It's delicious.
22:23It's very fresh.
22:25It's very milky.
22:28It's very soft and rich.
22:31It's delicious.
22:33This is the best Iwagaki I've had this year.
22:38Thank you very much.
22:40Here is the thick asparagus.
22:43Thank you very much.
22:46Thank you very much.
22:48This is the asparagus grown in Kaga.
22:51They simply boiled it to enjoy the original taste of the ingredients.
22:57Here is the thick asparagus.
23:01It's amazing.
23:03It has a strong aroma.
23:08This is the best asparagus I've ever had in my life.
23:12It has a strong aroma.
23:14It looks delicious.
23:17It has a very strong flavour.
23:19It's well-boiled.
23:24It's sweet and very juicy.
23:27I didn't know there was asparagus like this.
23:30There are many dishes that use the original taste of the ingredients
23:33from local ingredients.
23:36If you come to Ishikawa during this season,
23:39what do you want to eat?
23:42Here is the thick asparagus.
23:44They carefully grill the thick asparagus from Ishikawa.
23:49This reduces the umami and makes it plump and juicy.
23:53This is one of the dishes that they are proud of.
23:59Look at this.
24:01Thank you very much.
24:03It's very soft.
24:12It's so good.
24:14It's so good.
24:18The saltiness is just right.
24:20The skin is also crispy.
24:22It's very fatty.
24:25The meat is soft and tender.
24:28How long have you known this place?
24:30I'm from here.
24:33I'm very happy to be here.
24:35Thank you very much.
24:45Thank you very much.
24:51Thank you very much.
24:53Thank you very much.
25:04Is it that one?
25:06I'll pay you back twice as much.
25:08Thank you very much.
25:10I'll pay you back twice as much.
25:12It's so good.
25:15The grilled meat is also very good.
25:18It's grilled and tender.
25:21The umami is just right.
25:23It's very good.
25:26The grilled meat is also very good.
25:30It's so good.
25:40I want to become a Sudachi tree.
25:46I want to be a Sudachi tree when I'm 73 years old.
25:50I want to become a Sudachi tree.
25:52Me too.
25:54Together?
25:56Together?
25:58I want to become a Sudachi tree.
26:00I want to become a Sudachi tree.
26:04When I was young,
26:08I didn't understand the meaning of the word.
26:11I was told by someone who was about the same age as me
26:14that I had a motherly instinct.
26:18I see.
26:21I see.
26:23I see.
26:26It's been more than 50 years since I remembered that.
26:34Nobuchi's sake.
26:38I was very moved when I went around here.
26:45Do you drink it every day?
26:49Yes, that's the origin of sake.
26:51I'm very happy to be able to drink it with you.
26:56It's more fun than anything else.
26:59No cut version of the talk between Mitamura and the god of sake is on YouTube.
27:05Next time, they will travel to Himeji, the holy land of lunch.
27:09They will eat a lot of delicious food that is popular in their hometown.
27:13The dough is soft.
27:15The dough is delicious.
27:17Please look forward to it.
27:20Three people will receive the Yamahai Omachi from Nobuchi Naohiko Research Institute.
27:25Please apply by answering the questionnaire.