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00:00What kind of era was Showa for everyone?
00:06This program is a program that looks back on Showa items, Showa places, and Showa people.
00:17It is a program that brings back memories of the good old Showa era.
00:26Funakoshi Eichiro's Showa Replay Factory
00:34Good evening, I'm Funakoshi Eichiro.
00:36I'm Sakata Marin.
00:38This is a very popular program.
00:42I'm going to talk about Showa, and I'm going to send you a very large volume of Showa items.
00:55Where did you go this time?
00:59Let's take a look.
01:00Showa Replay Factory
01:04This is the Showa rice paddy of Kenichi Nagira, a popular corner of the program that has introduced deep Showa culture in various places so far.
01:14Where will you introduce the remains of Showa this time?
01:25Hello, I'm Kenichi Nagira.
01:28I'm in Kouto-ku.
01:33It's a town called Monzen-nakacho.
01:36It's a big fort.
01:38What you can see over there is Tomioka Hachimangu.
01:41There are a lot of things that are connected to Edo and Showa in this area.
01:47Let's go.
01:50First of all, let's go through the fort.
01:57First of all, here.
01:59This is not so old.
02:02This is a statue of Ino Tadataka.
02:04He is the person who made the map.
02:07Ino Tadataka statue, built in the 13th year of Heisei.
02:12He is said to be the god of livestock.
02:16In fact, he was in Fukagawa.
02:20He went to Hokkaido and started livestock farming.
02:23At that time, he was already retired.
02:27He was 55 years old, so he was completely retired.
02:31He started livestock farming from then.
02:34You may think he was young, but he was not.
02:37He came to Fukagawa when he was retired.
02:39At that time, he learned about the map and gained knowledge.
02:43You see, he has something in his hand.
02:45Is that a compass?
02:47Ino Tadataka, a livestock farmer in the Edo period,
02:50farmed all over Japan.
02:53He completed the map of Enkai-Iyochi, Japan,
02:57and made it clear the exact shape of Japan.
03:00When he went on a trip to farm,
03:03he always came to visit Tomioka Hachimangu.
03:0855 years old Ino Tadataka
03:11Ino Tadataka went on a trip to farm all over Japan.
03:15He was 55 years old.
03:17He was 42 years old.
03:20It was said that he was going to die.
03:22By the way, the year of the goat is a pun.
03:25The year of the ox is a pun.
03:28It's amazing that he went to that cold land when he was 55 years old.
03:34He walked along the coastline all over Japan.
03:37This is the map of Japan.
03:41It's so thin.
03:43I wonder if Hokkaido was good.
03:45It looks cold.
03:47Mr. Nagira continues to walk along the coastline.
03:50He says there is one of the best things in Japan on display.
03:54Here it is.
03:57It's not usually open,
04:02but I asked them to open it for today's shooting.
04:05This is the Golden Mikoshi, which is said to be the tallest in Japan.
04:10This is the Gohonsha Ichinomiya Mikoshi.
04:13It is over 4 meters high and weighs 4.5 tons.
04:18In addition, there are jewels scattered in various places,
04:22including 7 carat diamonds in the chest of the Gohonsha.
04:28It's the biggest in Japan.
04:30It's amazing.
04:32Unfortunately, it's so heavy that no one can carry it.
04:35I only went out once.
04:37There is a photo here.
04:39I came here by boat from Sumidagawa.
04:41I went up here.
04:43But I noticed something great.
04:45I can't go through the sidewalk.
04:47I hit it.
04:49At the intersection where Kasaibashi Dori and Eitai Dori meet,
04:54I don't know if it's a lie or not,
04:57but I heard that the eyeball fell off.
05:00I think there's a diamond on Kasaibashi Dori.
05:07It's not a cloud, but it's too big.
05:10It's big.
05:12Only Fukagawa is still counted as Wasshoi.
05:15It's like a medical festival now.
05:19It's actually Wasshoi.
05:21Fukagawa is still counted as Wasshoi.
05:24Wasshoi?
05:26Normally, it's open during festivals,
05:29but I was able to see it today.
05:33I'm grateful.
05:35The next stop is Sekihi on the other side of Nikoshi.
05:40Here it is.
05:42There is a statue of Ozeki Riki.
05:46Ozeki Riki-shi-hi, founded in Meiji 31.
05:51Tomioka-Hachimangu is the birthplace of the Edo Kanjinsumo.
05:55For about 100 years,
05:57this place has been used as a military base.
06:00It is said that it was established as a regular industrial complex and a nightclub.
06:05If you say it's big, it's this.
06:07It's 7 feet 5 inches tall.
06:11This is its height.
06:13At that time, Japanese people were still small.
06:17If you think about it, it's quite big.
06:20And...
06:23This is it.
06:27Giant Riki-shi.
06:29Please take a look.
06:31The height of the person who was tall in the past is engraved here.
06:36Even in modern times,
06:38when you become a giant, you will be told that you are big,
06:42but at that time, it was no big deal.
06:44How tall are you?
06:46I'm about 190 cm tall now.
06:49I see.
06:51And here is the name of the giant in history.
06:54It's engraved here.
06:56It's not Yokozuna.
06:58Why is it called Ozeki?
07:00I'm sure some of you are wondering.
07:02At that time, the highest position was Ozeki.
07:05It's not Yokozuna.
07:07Yokozuna was built after that.
07:09This is Ozeki-no-hi.
07:12This is on the front side.
07:15Yes, that's it.
07:19Here is the name of the person who was tall in the past.
07:26Why don't you do it with your right hand?
07:30It's true.
07:33It's big.
07:38Here it is.
07:40It says,
07:42it's over there.
07:45It's on the right side of the main building.
07:48Let's go over there.
07:51Mr. Nagira walks along the main road to the main temple.
07:56I sometimes do it here,
08:00but I do it here.
08:02There is a theory
08:04that the tombstone was on the stairs,
08:09but I haven't seen it,
08:12so I don't know.
08:14There is a theory like that.
08:18It seems that Mr. Nagira is going to pray.
08:23I'll touch it first.
08:27It's 101 yen.
08:30That's Mr. Nagira's firewood.
08:38What did you wish for?
08:41I wished that I could get about 1 million yen next year.
08:47I made a peaceful wish.
08:51After visiting the main temple,
08:53he heads to the back of Tomioka Hachimangu.
08:57It was shiny,
08:59but it's been a long time since then,
09:02so it's quite rusty.
09:06The history of Yokozuna,
09:08which was founded in 1833.
09:10It looks strong.
09:12The name of Yokozuna
09:14has been carved
09:16in this place.
09:22There is a story behind this.
09:24This is the first shrine.
09:27Akashi Shiganosuke.
09:30It's been here for a long time.
09:32How far is it?
09:35Do you know where it is from?
09:38Wakanohara.
09:40Tochinishiki.
09:41It's around here.
09:43Kagamisato.
09:45Chiyonoyama.
09:47I used to call these places
09:49when I was a child.
09:51There were a lot of them,
09:53so this shrine was built.
09:55Asashio-taro.
09:57Kashiwa-do.
09:58Taiho.
09:59I'm sure you've heard of these places.
10:03Kitanomichi.
10:04Kitanomichi.
10:05What happened after this?
10:07It's behind this.
10:09It's still going on.
10:12Oh.
10:14Oh.
10:16Mongol.
10:18Hawaii.
10:19Mongol.
10:20Mongol.
10:21Mongol.
10:23It's different from Kisenosato.
10:25Kisenosato.
10:26This is Mongolia.
10:27The foreign currency
10:29is getting stronger.
10:32This is now
10:34Terunofuji.
10:35After that,
10:37this is Akiya.
10:39This is Akiya.
10:41It's going to get stronger.
10:44The next place we went to
10:46was just behind Yokozuna Rikishihi.
10:48It's the place of the Yukari of Ijin.
10:51This is called a massha.
10:54Oh, a massha.
10:55All of this
10:57is carved here,
10:59but it's a god.
11:01Oh.
11:02Gomassha, the god of education.
11:06In Gomassha,
11:08there are eight shrines,
11:10including Tenmanten Shrine,
11:12where the god of education,
11:14Sugawara no Mitsuzane,
11:16is worshipped,
11:18and Shotoku Taishi,
11:20where Shotoku Taishi
11:22is worshipped.
11:24There are various names
11:26written on the top.
11:28This is Shotoku Taishi.
11:30And this is Basho.
11:32There was a shrine called
11:34Basho.
11:36From here,
11:38you go to Senju
11:40in Sumidagawa.
11:42You start walking from Senju,
11:44and this is the narrow road in the back.
11:46It's 12 years old.
11:48This is before the war.
11:50Oh.
11:54If something happens like this,
11:56it's broken.
12:00Oh, it's true.
12:02I feel sorry for it.
12:04The earthquake in the Edo period,
12:06the Great Kanto Earthquake,
12:08and
12:10the Great Tokyo Earthquake
12:12always repair it.
12:14It's a pitiful shrine.
12:16Oh?
12:18It fell down
12:20in a fireball
12:22and was broken.
12:24It says that it quietly
12:26conveys the scars of war
12:28that should never happen again.
12:30If you don't look closely,
12:32you can't tell what it is.
12:34It's true.
12:36We went to the bridge
12:38behind Tomioka Hachimangu.
12:40I wanted to show you
12:42this bridge.
12:44It's Hachimanbashi.
12:46Oh.
12:48Hachimanbashi,
12:50built in the 4th year of the Shogunate.
12:52It's a nice bridge, isn't it?
12:54Yes.
12:56If you look here,
12:58you can see
13:00that it was a river.
13:02It's closed now.
13:04It was a bridge
13:06that was built
13:08on the Kyobashi-Momiji River.
13:10After the earthquake,
13:12it became an abandoned bridge
13:14and moved here.
13:16It was the first
13:18steel bridge built
13:20using Japanese steel.
13:22We went around
13:24and came to the river
13:26that was built
13:28on the Kyobashi-Momiji River.
13:32Oh,
13:34it's amazing.
13:36It's the Kikunogomon.
13:38Oh, it's true.
13:40I can't help but look down.
13:42Whether it's related to the Tennoke
13:44depends on the number of walls.
13:46The current Tennoke's
13:48gate is called the Kikkamonsho.
13:50It has 16 petals,
13:52so it is also called
13:54the Kikkamonsho.
13:56The Kikkamonsho
13:58was engraved on the pin
14:00of the Hachiman Bridge.
14:02It is said that the Kikkamonsho
14:04was engraved to show
14:06that Japan was the first
14:08country to build a steel bridge.
14:10I see.
14:12The next place we went
14:14was Eitai-Dori.
14:18It's a nice town.
14:20But it's a little different.
14:22This area
14:24is the so-called
14:26outskirts of the city.
14:28People call it Hanamachi.
14:30It's the outskirts of the city.
14:32There are fewer shops now,
14:34but there used to be
14:36a lot of shops here.
14:38The owner of this shop
14:40was a geisha named
14:42Tatsumi Geisha.
14:44From the direction of Edo,
14:46this is the direction of Tatsumi,
14:48so it was called Tatsumi Geisha.
14:50The first woman
14:52who was allowed to wear a haori
14:54was a geisha here.
14:56She was also called
14:58Haori Geisha.
15:00In winter, she was barefoot.
15:02The owner of this shop
15:04was Kiba.
15:06There was a market in Tsukiji.
15:08The owner of this shop
15:10had a hard time
15:12speaking Japanese.
15:14He spoke like a man
15:16and came up with the word
15:18to make it sound like a man.
15:20He came up with the word
15:22to make it sound like a man.
15:24He came up with the word
15:26to make it sound like a man.
15:28There were a lot of shops here,
15:30but they are all gone now.
15:32If the geisha women
15:34who were out of town
15:36were gone,
15:38the city would have changed.
15:40It's not good to
15:42keep doing what you did in the past.
15:44I know everything.
15:46Time flies.
15:48Now,
15:50this is a monzen naka-cho.
15:52This monzen naka-cho
15:54was originally
15:56a monzen-machi
15:58in Eita-ji temple.
16:00You are so knowledgeable.
16:02Today,
16:04we have a special
16:06about Nagira.
16:08She still walks around
16:10this monzen naka-cho.
16:12After this,
16:14He enjoyed the traditional Japanese food from the Edo period, but he didn't feel sorry for it.
16:34Next, Mr. Nagira went to a place where Matsuo Basho has a connection.
16:39He said there was a place where Matsuo Basho has a connection.
16:43So we came here.
16:45It's called Basho Inari Shrine.
16:48Are there many shrines?
16:50Yes, there are.
16:51Basho Inari Shrine, built in the 6th year of the Taisho era.
16:55Can you see it?
16:57It's called Basho-an Shrine.
17:00There was a place called Basho-an.
17:02It's called Inari Shrine.
17:04Let's go in.
17:06It was here until he died.
17:09It's the place where he left the remains of the old pond and the sound of water jumping into the river.
17:15Matsuo Basho is based in Basho-an, Fukagawa Prefecture,
17:19and it is said to have been built in the Hoso-michi, Nozarashi-kiko, Kashima-mairi, and so on.
17:26At present, there are many remains of the river in the shrine.
17:32Let's go this way.
17:35But where is Nagira-san going?
17:39There is Basho-san here.
17:45Please be careful.
17:47Be careful of insects.
17:52There are a lot of insects.
17:55Ta-da! It's Basho-san.
17:58It's disgusting to look at it from the other side when it's lit up.
18:06In fact, it turns around.
18:10This statue in Basho-an Shiseki Observatory.
18:15It turns around at 5 p.m. and stops at the position where you can see the Kiyosu Bridge.
18:21It is said that the statue's face was lit up at night because it wanted to face the river.
18:28Kiyosu Bridge.
18:29Kiyosu Bridge is a bridge that connects Kiyosu-mi and Nakasu in China.
18:34But this Kiyosu Bridge is the most beautiful.
18:37I like it.
18:38I'm looking at the bridge on the Lain River.
18:42It's a suspension bridge.
18:44It's Sumida River that flows all the way down the town.
18:48It's also called the Okawa River.
18:50It's also called the Asakusa River.
18:53It's also called the Miyato River.
18:55The name changes depending on the place.
18:57Overall, it's called the Okawa River.
18:59It's the Sumida River.
19:02The last place we went to was a restaurant that was recommended by the Showa gourmet master, Mr. Nagira.
19:09It's here.
19:13It's called Mitsuki-san.
19:16I think it's a sushi restaurant.
19:19Hello.
19:21Hello.
19:23Please come in.
19:25Nice to meet you.
19:28Mitsuki, a sushi restaurant that was established in 1945.
19:32It's been a long time.
19:34It's been a long time.
19:35What do you mean, it's been a long time?
19:37I've been doing a lot of interviews in various places.
19:44That's why I came to this restaurant.
19:46I'd like you to feel what I eat.
19:51I see.
19:52I'd like to eat sushi from the Edo period.
19:54I'd like to eat eggs from the Edo period.
19:57I'd like to eat the tempura I caught.
20:01Sounds good.
20:02I've already passed through the Showa period and gone to the Edo period.
20:07I'm also a sushi chef.
20:10Look at this technique.
20:12This is a technique.
20:13I'm also a sushi chef.
20:15He's a sushi chef.
20:16Mr. Mitsuki has been a sushi chef for about 65 years.
20:20In fact, it's been 40 years since Tsurizuki started making techniques.
20:26He is recognized as an excellent craftsman in Koto Prefecture.
20:32How many techniques have you made so far?
20:34Hundreds of techniques.
20:36Hundreds of techniques.
20:37You should make something bad for your customers.
20:40Don't make a loud voice.
20:42I made each technique carefully.
20:45I see.
20:46Did you make it by yourself?
20:48Yes, I did.
20:49That's good.
20:50I'd like to have it.
20:52This is his technique.
20:54This is a technique to make a wheat bubble.
20:57I'd like a glass of beer, please.
20:59A glass of beer.
21:01You go fishing by yourself, don't you?
21:03Yes, I do.
21:04I love fishing.
21:06I usually go to Tokyo Bay and Kisarazu.
21:09I usually go to Edo Bay.
21:11I see.
21:12You may not know well about Edo Bay.
21:16There are many waterways in front of Edo Castle.
21:19Especially in Koto Prefecture.
21:22In the past, we used to call the eel caught in the waterways in Edo Bay.
21:27But now, it's spread out from Tokyo Bay.
21:30Yes, it is.
21:31From Sagami Bay to Chiba Bay,
21:34it's all in Edo Bay.
21:37We call it Edo Bay and serve salmon.
21:40But it's not common in Edo Bay.
21:43Salmon.
21:45I'm sorry, but it's not in Edo Bay.
21:48The first dish is Kisu Tempura caught by Taisho.
21:52This is Kisu Tempura caught by me in Kisarazu.
21:55It's small.
21:56I didn't catch it.
21:58As you can see, our Tempura is crispy.
22:03It's not fluffy.
22:06I see.
22:07It's crispy.
22:08It's crispy.
22:09It's crispy.
22:10It's crispy.
22:11It's crispy.
22:12It's crispy.
22:14It's not fluffy.
22:17It's good.
22:18The sound is good.
22:22The texture is good, too.
22:25It's good.
22:26It's crispy.
22:28It's not sticky.
22:30It's crispy.
22:32It's crispy.
22:34You can't make it at home.
22:36You have to fry it at high temperature.
22:39Mr. Nagira got a delicious Kisu Tempura.
22:43He can't stop drinking.
22:46Did you drink it?
22:49Did you drink it?
22:52I'll have a beer.
22:55The next dish is a dish reproduced in the Edo period.
23:01What is it?
23:03Here it is.
23:04What is it?
23:06This is called fluffy egg.
23:08It's a dish reproduced in the Edo period.
23:11In the old days, there was no Yokozuna.
23:14It's the same as what we talked about earlier.
23:17I've seen it.
23:19It's the most delicious.
23:22It's the best.
23:25How to make it is to make a soup in a clay pot.
23:29Then, make meringue with egg white.
23:32Then, mix egg yolk with it.
23:34Then, drop it into the boiling water.
23:36Then, it's really fluffy.
23:38It's fluffy.
23:40The egg white is whisked.
23:42That's why it's so fluffy.
23:44The chawanmushi was invented in the Edo period.
23:47Chawanmushi was invented in the Edo period.
23:49Is that so?
23:54It's really fluffy.
23:58It looks delicious.
24:00It must be a soup stock.
24:02Let's taste it.
24:07I've never eaten it before.
24:09It's a Japanese dish.
24:11Really?
24:12It looks like chawanmushi.
24:14Many ingredients were added to make chawanmushi.
24:19We only make chawanmushi.
24:22We don't make chawanmushi.
24:24Did you make it?
24:25Yes, I did.
24:26It's interesting.
24:31It's chawanmushi.
24:34It's chawanmushi.
24:36But, the texture of chawanmushi is fluffy.
24:41I've never tasted chawanmushi like this.
24:46I see.
24:48It's interesting.
24:51It's totally different from the so-called dashi-maki tobacco.
24:55I can taste chawanmushi.
24:59It's chawanmushi.
25:03I see.
25:04It was like this at first.
25:08The last chawanmushi was made in the Edo period.
25:12It's called edomae-sushi.
25:14This is pickled.
25:16It's pickled with soy sauce.
25:18This is a real tuna.
25:20I see.
25:22It's a long time ago.
25:25When I came here,
25:28they showed me how to make chawanmushi.
25:30They showed me how to make chawanmushi.
25:34They showed me how to make chawanmushi.
25:37So, I learned how to make chawanmushi.
25:40It looks good.
25:41How is it?
25:42Pickled.
25:43Pickled.
25:45It looks good.
25:46It looks good.
25:48It's different from vinegar, isn't it?
25:51Yes, it is.
25:52It's Akazu vinegar.
25:53It's Akazu vinegar.
25:54Edomae-sushi.
25:55Edomae-sushi.
25:56Hontegaeshi.
25:57Hontegaeshi.
25:58This is hontegaeshi.
26:00This big one is called hontegaeshi.
26:05It's a little too big.
26:07This is...
26:08I'll cut it in half.
26:10It's this big.
26:12It's big.
26:14It's hard for girls to eat.
26:17I'll cut it in half.
26:18Then, I'll cut it in half again.
26:20So, it's a little big.
26:25You're right.
26:27It's hard to eat it in one bite.
26:29I'll cut it in half.
26:30It's big.
26:34You can't eat it in one bite.
26:36I can't eat it in one bite.
26:37You can't.
26:41It's good.
26:42The color of the crab is not white.
26:44It's dark because it's made with Akazu.
26:47It's hard for a good man, not a girl, to eat this size.
26:54I think it's the other way around now.
26:57If you make the crab too big, you won't be able to drink much.
27:01That's right.
27:02So, it's getting smaller.
27:03In good places like Ginza, they make it smaller.
27:08They make it with one finger.
27:09That's right.
27:11So, he asked the owner to hold the sushi.
27:16As I said before, look at this.
27:19This is the biggest one.
27:21It's twice as big.
27:22It's twice as big.
27:23Before the war, the size of sushi was the size of Edomae Sushi.
27:28After the war, it became smaller.
27:31The current size has become common.
27:45I'm sorry.
27:49He said he was sorry for eating alone.
27:51It's sweet.
27:52It's a shrimp.
27:53It's a shrimp.
27:55There is a laver inside.
27:56That's right.
27:59I'll make it smaller.
28:01I've never seen this before.
28:03There is a laver inside.
28:06Is this normal?
28:07That's right.
28:08This is how they made shrimp in the Edo period.
28:12I didn't know that.
28:14This is the first time I've seen this.
28:18It's the first time I've seen this in Nagoya.
28:23It's surprisingly delicious.
28:26This is made of white meat.
28:30It's made of white meat of sea bream.
28:33Customers often say it's a denbu.
28:37Denbu is cheap.
28:39It's made of potato starch.
28:41This is made of real fish.
28:44Is that so?
28:46Yes.
28:47In the Edo period, there was no refrigerator and no means of transportation.
28:52Therefore, sushi was made with vinegar and salt.
28:54It was boiled and soaked in sauce.
28:57They added various processes and devised ways to make it.
29:01The shrimp is made of sweet vinegar.
29:03The sea bream is made of normal vinegar.
29:06This is also made of normal vinegar.
29:08The tuna is made of soy sauce.
29:10You didn't rely on this much.
29:12That's right.
29:13You could do it as it was.
29:15In the old days, sushi was soaked in soy sauce.
29:20It was boiled in soy sauce.
29:22After eating sushi, the sea bream was wiped clean.
29:28The more dirty the sea bream was, the more delicious it was.
29:33In the case of mackerel sushi, kombu was added.
29:36There are various things.
29:38That's right.
29:39It's the first time I've seen this.
29:42Do you understand?
29:43Don't say all of it.
29:45That's right.
29:46It's a lot.
29:47It's a lot.
29:48I've learned a lot.
29:49In the end, he decided to finish with a rice ball made of sea bream from the Edo period.
29:54Sea bream is delicious.
30:04It's good.
30:05It's a natural sea bream.
30:08Does it have a taste?
30:09Yes.
30:10Is it different?
30:11It's completely different from Western food.
30:12It has a good taste.
30:14Do you fry the sea bream?
30:16That's right.
30:17It's a sea bream around here.
30:23It's the same as golf.
30:26There are no.1 and no.9.
30:28No.9 is the thinnest sea bream.
30:32It's impossible if you don't do it all the time.
30:37If you don't do it all the time, you'll get angry.
30:44It's connected to the Edo period, Meiji, Taisho, and Showa.
30:50Considering that it's passed down to the present,
30:55I think we shouldn't lose it.
31:01I'd like you to keep it even if it's a thin sauce.
31:12This is the same.
31:18Nagira-san is just walking around town.
31:21Tatsugakuya and Koyo are coming out more and more.
31:24I'm going to absorb it more and more.
31:27Sometimes I say stupid things.
31:30And he talks like he's talking about rakugo.
31:36It's good.
31:38I've been listening to you for a long time.
31:40We're starting to lose sight of the sushi itself.
31:47In the past, there was a restaurant where you could eat sushi like this.
31:53It's a very precious thing.
31:55That's right.
31:56I don't want to lose a sushi restaurant like this.
32:01Next, the scenery and spots of Showa that I want to leave in Reiwa.
32:06It's the Showa Heritage Craftsman Edition.
32:10What kind of Showa heritage does the craftsman leave?
32:16Let's go.
32:18Showa Replay Factory
32:22After this is the Showa Heritage Craftsman Edition.
32:24The inherited toy, the celloid doll.
32:27I'm the only one in the world.
32:29Only one? What do you mean?
32:35I want to leave it because it's Reiwa.
32:39The scenery and spots of Showa.
32:43Showa Heritage
32:46Reiwa
32:52Do you know the toy?
32:54Yes, I know.
32:58The Showa Toy Edition
33:01The celloid doll and the celloid doll.
33:04The celloid doll is the lid of a milk bottle.
33:06Popping.
33:08In the Showa period, many toys were born.
33:11At that time, the children were busy playing.
33:21And this time, we close up the Showa toy inherited by Reiwa and its craftsman.
33:28I'm the only one in the world.
33:30Only one? What do you mean?
33:33The Showa toy is the celloid doll.
33:39It was born in the United States in the 1860s and went to Japan.
33:44Its smooth touch was popular and loved by children at the time.
33:51In particular, Japanese-made celloid QP dolls have been exported to the world.
33:58But now I can hardly see it.
34:04The number of celloid doll craftsmen left in Japan.
34:09One.
34:11The one who went to hear the story was Kita Ayase from Tokyo and Adachi.
34:17Oh, Adachi.
34:19Hello, this is the Showa Toy Factory.
34:21I'm Hirai.
34:25This is the last celloid doll craftsman in Japan.
34:29Mr. Ayase is 78 years old.
34:32He is the last celloid doll craftsman.
34:35I'm the only one in the world.
34:37I'm the only one in Japan and the only one in the world.
34:40Such a rare craftsman has a great career.
34:45I've been making celloid dolls for about 70 years.
34:49When I was a child, I was a housekeeper.
34:52I've been making celloid dolls for a long time.
34:55I started this job right after the end of the war.
34:59I was the third generation.
35:03Hirai Gangu Seisakusho.
35:06It was founded in Katsushika in 1952.
35:10It was right after the war.
35:12At that time, the demand for celloid toys, especially dolls, was high.
35:18For example, if you make a doll in China,
35:22you can make 10 dolls out of 3 dolls.
35:25You can make 100 dolls out of 3 dolls.
35:28You can make 100 dolls out of 3 dolls.
35:31There was a lot of work.
35:36There were many factories and factories in Katsushika
35:42to make celloid toys.
35:46I was born in Katsushika.
35:49I lived in Yotsugi.
35:51That's why I'm doing this job now.
35:54The celloid doll industry in Katsushika
35:59is said to have contributed greatly to the acquisition of foreign goods
36:04by pushing Japan to become the world's number one celloid toy producer.
36:09Now that we know how amazing Mr. Hirai is,
36:12let's take a look at his technology.
36:15The process of making a celloid doll is very different.
36:19There are two steps, compressing and coloring.
36:23First, the process of compressing to make the doll's mold.
36:27This is where we make the doll.
36:3310 steps from his home.
36:3610 steps?
36:38That's good. 10 steps.
36:41And he's doing it in the garden.
36:47This is where we make the doll's mold.
36:53We've been doing this for over 50 years.
36:58This machine was made in 1955.
37:02He's older than me.
37:04This machine is very valuable.
37:08If the machine is retro, the way it's made is also retro.
37:13This is the mold.
37:15This is soap.
37:17This is to make it easier to peel off the celloids.
37:20Oh, I see. Soap.
37:23By the way, this mold is very hot at this point.
37:28I used to do it naked in the summer.
37:31But now it's cold, so I don't do it in the summer.
37:36And then you put the celloids on top of each other.
37:46Three times.
37:49And then...
37:50I'll press it with a press machine.
37:54Then you inflate it with air.
37:57There's a technique here, too.
38:00You put steam in the bottom and make the celloids soft.
38:05Then you put air in it and inflate it.
38:10He uses two types of air.
38:16And then...
38:21He pours water over it many times.
38:26Then you push the mold back.
38:29It's easy, isn't it?
38:31By cooling the hot mold, the celloids inside are taken care of.
38:38The most important thing is that the mold is baked.
38:45It's not good if it's over-baked, but if it's not, it won't be able to stick neatly.
38:52And five minutes of work.
38:56Oh, look at the shape.
39:00It's like a doll's body.
39:02Twelve bodies are completed.
39:05It used to be a lot of work.
39:07I used to be so busy that I couldn't make it even if I worked all day.
39:14But why did the popular celloid doll disappear?
39:22The cause is in the celloids in the material.
39:27It's the same as soy sauce, right?
39:29Do you know what soy sauce is?
39:31It's a preservative.
39:34What are celloids anyway?
39:36It's a mixture of sugar and soy sauce.
39:38Sugar makes it easy to burn.
39:43In the 1930s, when celloid dolls were popular,
39:48the U.S. restricted imports because it was easy to burn celloids.
39:53At that time, Japan was also hit hard.
39:57Even so, the production of celloids in the U.S. was stopped.
40:06So I stopped making dolls in the mid-1930s.
40:13However, the production of celloids resumed after a few decades.
40:18There was a passionate thought.
40:23I thought I couldn't do this job anymore.
40:27But my father was still alive.
40:30So I told him to quit this job.
40:33I told him to do it with a celloid doll.
40:37But my father said he would never quit.
40:40So I told him to quit.
40:43Celloid dolls are unique.
40:47It's different from modern dolls.
40:51It feels soft when you touch it.
40:54That's good.
40:57I wanted everyone to know that.
41:02So I revived it 20 years ago.
41:06Once, he lost his way and got lost in the street.
41:11However, Mr. Hirai resumed selling in a certain way.
41:16I made a homepage.
41:19There are many events for dolls.
41:22I participated in such an event and got everyone to see it.
41:26I did the homepage myself.
41:29I've been doing it for about 20 years.
41:33I made a lot of dolls.
41:36But I couldn't do it anymore.
41:40I did it myself.
41:43So I'm still doing it.
41:46Mr. Hirai is still a craftsman.
41:49What does he think about it?
41:52I want people to know about it.
41:58The toys inherited from the Reiwa era.
42:02Celloid dolls.
42:04Mr. Hirai likes celloid dolls.
42:07He has been running with that thought.
42:11That thought is blown into his life in the coloring process.
42:16By the way, this is a joint work between the couple.
42:21We do it together.
42:24Do you do it by hand?
42:26When I draw a face, he does it with his feet.
42:31The face is the most difficult.
42:34The face is thin or thick.
42:38There are various shapes.
42:41The face is the most difficult.
42:44I concentrate on the face.
42:48Since when have you been doing it together?
42:51About 5 years ago.
42:55It's relatively short.
42:58We are newlyweds.
43:01I'm interested in making dolls, but I'm also interested in this.
43:06Why did you put a stone in it?
43:09Because I liked it.
43:11He is good at fine work.
43:14I thought it would be good for this person.
43:18When you draw a doll's face, it looks like your face.
43:24I wonder if this person's face will be gentle.
43:28I don't know.
43:30This person's face is strong.
43:34The face is completely different.
43:37The bond built through doll making.
43:42The connection is said to be between the couple.
43:47Aren't the dolls over there for sale?
43:51They are not for sale.
43:53They are all gifts.
43:55They are not for sale at all.
43:58You can buy this doll yourself.
44:01You can draw a face yourself.
44:03It's almost 100% handmade.
44:06There are people who make clothes.
44:08You can make it and give it to me.
44:13Each one has a memory.
44:17This is a panda costume.
44:22This person used to make Japanese clothes.
44:26I made this clothes by hand.
44:31This person's clothes were popular and sold well.
44:37I don't make it anymore.
44:40This is a bunny.
44:44It's completely different.
44:47I drew a face.
44:49I made this person's face.
44:52I drew this person at a doll event.
44:56You can have a one-on-one communication.
45:03If you make a lot of dolls and put them in a toy store,
45:07there is no such thing.
45:09It will be sold out.
45:11But if you make a lot of dolls and put them in a toy store,
45:16it's fun.
45:18That's why I made it in 20 years.
45:21There are memories in the number of dolls.
45:26However, there is a problem that cannot be avoided.
45:32First of all, I can't eat this.
45:35Some people want to be like that.
45:38Some people have been doing it for a while.
45:41That person is in his 50s.
45:44If you do this, everyone will hate you.
45:48I thought so when I first made it in 20 years.
45:52I wanted to revive it again.
45:55But in the end, I couldn't do it.
45:59That's why I made the person I loved in the past.
46:04There was such a thing in the past.
46:09I want people to know it now.
46:13That's the most important thing.
46:16I want people to know it now.
46:19I want people to know it now.
46:22I want people to know it now.
46:27That's the reason I continue to make dolls.
46:31It feels good to touch and tastes good.
46:36I can make a lot of dolls now.
46:40I like the feeling of hand-made Showa dolls.
46:44I want to keep that feeling.
46:48I've been making dolls since Showa, Heisei, Reiwa.
46:53I'm glad I made it.
46:56I'm glad I can keep making it.
46:59Celluloid dolls, toys born in the Showa era.
47:04Even though the times have changed,
47:07the way and style of the dolls have remained the same for more than half a century.
47:13The warmth of the dolls remains the same.
47:18It's because of your passion that the dolls have been passed down.
47:25I'm grateful to have you as a creator.
47:28I want to spread Showa dolls to the present age.
47:33I want to convey the beauty of Showa and the romance.
47:39I heard we have a gift from such a program.
47:43What is it?
47:46Let's open it.
47:49It's cute.
47:52It's a celluloid doll.
47:54I've never seen it before.
47:56Touch it.
47:58It's so cute.
48:02It's very soft.
48:06It's light.
48:08I'm glad you gave me a celluloid doll.
48:11When I hold it in my hand, I can feel the love of the creator.
48:19I don't want it to be gone.
48:23I will cherish it.
48:27Next time on the Showa Play Factory,
48:29actor Tomiyuki Kunihiro's Showa drama,
48:32An Encore Broadcast.
48:37Mr. Momoe Yamaguchi and Mr. Kaoru Yachibusa's story.
48:42I think there was a play that I couldn't get into.
48:47At the end, it was like this.
48:50In addition, the behind-the-scenes story of the drama shot by Shigeru Matsuzaki,
48:55the rumored detective Tomii Tomatsu.
48:57I danced and said,
49:02Please start.