日本全国 福むすび 2025年2月8日 日本全国福むすび福逸品探し伝統的工芸品1時間SP
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TVTranscript
00:00Hello, I'm Tatsuaki Kuwabara, the captain of the Fukumusubi.
00:07Fukui Prefecture is excited about the opening of the Shinkansen.
00:12This time, I would like to focus on traditional crafts again.
00:19And I think there is a new traditional craft.
00:24This time, I would like to do the Fuku-Ippin-Sagashi with traditional crafts.
00:31So, this time, we will show you an hour of the Fukui-Ippin-Sagashi.
00:41Fukumusubi all over Japan
00:55Fukui Prefecture
01:04This time, the theme is the Fukui-Ippin-Sagashi and the one-hour special of traditional crafts.
01:11The first place I came to look for the Fukui-Ippin of Echizen-yaki is the Echizen-yaki mansion.
01:17In fact, there is a Echizen-yaki with new technology here.
01:22Echizen-yaki with thin-cut sakazuki.
01:27Hirara.
01:29What is Hirara?
01:31The sakazuki with thin-cut sakazuki is one of the things that Echizen-yaki is focusing on.
01:38Does it mean that the sakazuki with thin-cut sakazuki is very thin?
01:40That's right.
01:42Please try it.
01:47Do I have Echizen-washi now?
01:52No, it's Echizen-yaki.
01:56It's very light and thin.
01:59It's new.
02:01I'm a little curious about this.
02:04So, we asked Mr. Iwama, a pottery maker who actually makes Echizen-yaki, to show us how to make it.
02:14This soil is important, isn't it?
02:16Yes, it is.
02:18The soil is much harder than the normal ones.
02:23I see.
02:25If you use normal soil, you can't make any Echizen-yaki.
02:28That thin soil has to be hard.
02:32He makes the shape of the sakazuki with a rokuro.
02:36Then, he will show us how to make Echizen-yaki with thin-cut sakazuki.
02:41It's much more delicate than I imagined.
02:46It's amazing that he makes Echizen-yaki with thin-cut sakazuki by hand.
02:59It's amazing.
03:07By making the thickness of the sakazuki less than 1 mm, he can make a delicate shape.
03:19Like this.
03:22It's great!
03:25It's amazing!
03:28We asked Mr. Iwama to show us how to make Echizen-yaki.
03:33It's so soft.
03:37It's so soft!
03:39Can you break it?
03:42It's hard to break.
03:44Why is it hard to break? Is it because of the soil?
03:47I think it's because of the soil.
03:52After that, he will bake it in the kiln.
03:56How do you feel when you hold it?
03:58It's hard to say it's baked.
04:05Can I make a loud voice?
04:07I'm sure it's baked.
04:09It's a new product. Thank you very much.
04:15After the commercial, the Echizen-yaki is on sale.
04:20After the commercial, the Echizen-yaki is on sale.
04:23Next, we asked Mr. Tobo, who makes thin-cut Echizen-yaki.
04:30I have a product I want you to see.
04:33Are you going to surprise me more than this?
04:35Do you have it?
04:36I'll be surprised.
04:37It's thin-cut Echizen-yaki.
04:38This is the product.
04:43He showed us a watch.
04:47What? Which one?
04:49How is it Echizen-yaki?
04:51Is it traditional?
04:52What do you mean?
04:54I think you can see it if you look closely.
04:57Can I hold it?
04:58What do you mean?
05:00What you're looking at right now is the decoration around the watch.
05:09This is thin-cut.
05:13The ring around the dial is thin-cut Echizen-yaki.
05:19The design is reminiscent of the winter of Japan.
05:25When I hear Echizen-yaki, I think of tableware.
05:30I want to make thin-cut Echizen-yaki other than tableware.
05:37So, I asked Mr. Kenji to help me with the idea of using Echizen-yaki in the watch.
05:47I was asked to do a great job.
05:49I thought so at first.
05:51What did you think when you first heard it?
05:53I was asked if I could make thin-cut Echizen-yaki other than tableware.
05:57I said I couldn't do it.
05:59It's impossible.
06:02But you still tried.
06:05I did it assuming that I couldn't do it.
06:08I didn't think I could do it.
06:10It was hard.
06:12It was hard.
06:13It was hard.
06:18How do you make it?
06:21If you don't mind, can you show me how to make it?
06:28Yes.
06:29Can I?
06:30Yes, please.
06:31Please take me to the workshop.
06:34The base of Mr. Kasatsuji's thin-cut Echizen-yaki is the soil that has been dried for three days in the shape of a hat.
06:41He is going to scrape it on the wheel.
06:50He is scraping it finely.
06:52Yes, he is.
06:54If you watch this video now, you'll think it's a piece of wood.
06:59He is going to use four different types of saw blades to scrape it.
07:06What is this?
07:08This is a digital saw blade.
07:10First, tell me what a saw blade is.
07:12You have to measure the size of the blade so that it fits perfectly.
07:22You can't miss even one millimeter.
07:24That's right.
07:25It's amazing.
07:27Now, it's 4.05 millimeters.
07:29Yes.
07:30This is 3.97 to 4 centimeters.
07:34If you finish scraping, it will fit perfectly.
07:37Now, it's 3.99, so this is just right.
07:40It fits perfectly.
07:44Next, he is going to adjust the width of the ring.
07:48I don't know if this is right.
07:52Is this a machine?
07:54Does it have to be done by hand?
07:56Yes, it has to be done by hand.
08:00This is about right.
08:02It's 6.1.
08:036.1 is about right.
08:06He thought he was done, but...
08:12I think this is a failure.
08:14Where?
08:15It's too close to the body.
08:19I see.
08:21This is what happens.
08:23It's very difficult.
08:26Anyone who has been doing this for many years will fall apart because of the quality of the clay.
08:34How many pieces can you use if you make 100 pieces?
08:37I don't know if I can make 10 pieces.
08:41It fits perfectly.
08:44If you don't mind, I'd like to try it.
08:48Mr. Kasatsuchi, it's okay.
08:54I'm very sorry.
08:58Only a chosen person can do this.
09:04However...
09:09I'm Tatsumoto Kuwagama, the master of Echizen-yaki.
09:16Hey!
09:18What are you doing?
09:21Are you the captain of Fukumusubi?
09:23Yes, I am.
09:25Thank you for coming.
09:28The captain tries to make a thin piece.
09:33He's making it little by little.
09:36Little by little.
09:39I want to make it like this.
09:43It's like a dragon is born.
09:47He's making it little by little.
09:52It's difficult, isn't it?
09:54It's like this.
09:56Really?
09:57Yes.
10:02I don't know the balance between the power to hold it down and the power to make it well.
10:09I'll make it little by little.
10:14Stop!
10:203.08
10:240.91
10:28It's a big failure.
10:30Thank you very much.
10:33How do you want more people to know about your work?
10:40Not only Echizen-yaki, but there are many other things in Tannan area.
10:46I'd appreciate it if you could visit Tannan area on Shinkansen.
10:56How was it today?
10:57I had a lot of fun.
10:58Mr. Kuwabara can't go home until he finishes one.
11:03At the end of the program, he said,
11:06I'll do my best from now on, but before that, I'd like to say one thing.
11:12This wonderful thin watch and Echizen-yaki.
11:18I'll certify it as Fukui-ppin.
11:25Thank you very much.
11:28After the commercial, Fukui-ppin of Echizen-yaki appears.
11:36The next Fukui-ppin is Echizen-yaki.
11:39First of all, he studies about Echizen-yaki at the paper cultural museum.
11:46We exhibit about 360 types of representative papers.
11:51Echizen-yaki is a local product that meets the demand.
11:54I understand that you want me to make this kind of paper.
11:58First of all, I'd like to make a simple paper.
12:03This paper is very simple.
12:06Can I touch it?
12:07No, you can't.
12:08I'm touching it.
12:10I washed my hands.
12:11Your hands are clean.
12:13This is a paper called Houshou.
12:16It is used for wooden hangers.
12:18It is still used properly.
12:20There is no other paper like this.
12:24This part is very colorful.
12:29This is a prototype of a pattern paper.
12:34Did you make this from the old one?
12:38Yes, I did.
12:39For example, if you do this, you can make a shower.
12:45I feel like I did it a few years ago.
12:49I think that Echizen-yaki is still evolving.
12:53What do you think is the most attractive point of Echizen-yaki?
13:00On the one hand, we are developing a new paper.
13:05On the other hand, there are many people who want to maximize the quality of Echizen-yaki.
13:16I'm looking forward to it.
13:19This time, we are using interesting materials for paper.
13:26You brought a lot of interesting materials.
13:28Interesting materials for paper.
13:30We visited Mr. Igarashi.
13:33This is Mr. Igarashi who makes Japanese paper from interesting materials.
13:40Is it true that there are interesting materials for Japanese paper?
13:45It's true.
13:46What?
13:48This is it.
13:51This is wonderful.
13:54These Japanese paper are actually made from familiar ingredients.
13:59Do you know what you are using?
14:05I'll guess.
14:06Please guess.
14:07I'll guess.
14:08This is it.
14:09This is it.
14:10Katsuobushi.
14:11It's close.
14:12I got it.
14:13Aonori.
14:15It's true.
14:16It's wonderful, but it's close.
14:17Really?
14:18No.
14:19You look like you got it right.
14:20No.
14:21It's delicious when it's boiled.
14:23It goes well with salad.
14:25It has radish.
14:26Radish?
14:27Radish.
14:28Radish.
14:29Why is it radish?
14:30No.
14:31Radish.
14:32Radish.
14:33Radish.
14:34Radish.
14:35Radish.
14:37It's white when you eat it but it's also in curry rice.
14:41Onion?
14:44It's a leaf.
14:45It's true.
14:46These are actually food papers made from ingredients.
14:51By the way, here are green onions and, what a surprise, carrots.
14:58And I used items that could be thrown away.
15:03I'm not going to waste any of it.
15:05I'm going to take advantage of the fact that it can be thrown away.
15:10I'm going to make a lucky knot with Echizen Washi.
15:14Yay!
15:16Why did you decide to do this?
15:21The reason why I decided to do this is because
15:24I don't have enough raw materials.
15:26The weather is bad.
15:28With the aging of the farmers, the number of crops is decreasing.
15:33In addition to that,
15:35her son, who is now a college student,
15:38has also become a hint of something he did in elementary school.
15:44You know the science research at elementary school?
15:47I've been doing research on how to make paper from various familiar foods and plants.
15:55I thought that maybe what this girl has done
15:59would save the future of Echizen Washi.
16:03I thought of a Japanese-style lucky knot that would bring good luck to the future.
16:08Let's get her to perform.
16:11Here it comes.
16:13Here it is.
16:15It's an onion.
16:17It's not daikon.
16:18It's an onion.
16:20What is this?
16:22I'm sorry, but I've already put it on.
16:25It's a thin layer of onion skin.
16:28What?
16:30First, mix the structure and water.
16:38I'm sorry.
16:40I was serious.
16:42I've piled up a lot.
16:44Put the onion skin in there
16:47and add more kneading.
16:49Now it's ready.
16:53Do your best.
16:54Please knead it more.
16:56Let's do it like this.
16:58More, more, more.
17:00Like this.
17:01Shake it, shake it.
17:03Let's shake it.
17:05Gently, gently.
17:07Are you okay?
17:08Gently, gently.
17:10Are you okay?
17:11Yes, it's okay.
17:13Like this?
17:14Yes, like this.
17:15It's done.
17:16I don't think anyone would know what a thin layer of onion skin is.
17:20Do you remember the first time you did this?
17:23The color was so cute.
17:26I thought, this is going to sell well.
17:29That's right.
17:30I'm sorry.
17:31You're the one who supported me.
17:32That's a given.
17:34I didn't know there was such an eco-friendly method.
17:36I was a little puzzled.
17:39By putting garbage in it,
17:41I think it's an opportunity for people all over the country and the world to know more about the eco-friendly activities of Echizen Washi.
17:54Excuse me.
17:56Is it okay to shout here?
17:59Yes, it's okay.
18:00May I?
18:01There's something I really want to say.
18:03This is the new Echizen Washi food paper that reuses the ingredients.
18:11It's the best.
18:13It's a lucky item.
18:17Thank you very much.
18:19After the commercial, a cute item using Washi appears.
18:33A cute item using Echizen Washi.
18:56What's next?
18:58Next is a cute item using the strength of Echizen Washi.
19:04It's a Washi, but it's a small item.
19:06It's a small item, but it's a Washi.
19:08Washi.
19:09I don't really understand that.
19:12What do you think?
19:13Let's go.
19:14This way?
19:15Yanase Washi came.
19:18When asked what a cute item is...
19:21It's a box made of Washi in the shape of a stone.
19:26It's a stone, right?
19:28Hey, it's light!
19:33The touch of the skin and the touch of the fingers are like Washi.
19:38It's hot! It's Washi!
19:41What is this?
19:44It's a stone box made of Washi.
19:48It's a stone-like box.
19:50Yes, this is a box made with the strength of Washi.
19:54It's sold under the name Koburu.
19:58Ta-da!
20:01It's huge!
20:03You can put it in a T-shirt and give it to someone you like.
20:11This box makes me the happiest.
20:13Really?
20:14I'm happy.
20:15It's wonderful!
20:16Why did you make this?
20:17Really?
20:18I wanted to use the strength of Washi for something else.
20:23I wanted to make something that was not only flat, but also three-dimensional.
20:27I wanted to make a product that could be sold overseas.
20:31I'm curious about how you made it.
20:38It's hard to get it on camera.
20:42For example, a live broadcast.
20:45Is that okay?
20:47Thank you very much.
20:50Now, let's go to the workshop.
20:52All you need to film is the glue and the water in the bucket.
20:56All you need to film is the glue and the water in the bucket.
20:59There's something that looks like a Koburu.
21:05What is this?
21:08This is a mold for making Koburu.
21:13This is a live broadcast.
21:16I lifted the mold with my left hand.
21:19I put water on the surface.
21:21I'm going to stick the Echizen Washi on the mold.
21:26Is that right?
21:28That's right.
21:29I'm glad.
21:30I'm going to stick the Echizen Washi on the mold.
21:36Can I imitate the movement?
21:38Yes, you can.
21:39Like this.
21:41I'm going to remove the mold by hand.
21:47Like this.
21:50There's a line around the mold.
21:54I'm going to match the line.
21:57I made it like this.
22:00Did you understand?
22:04Mr. Yanagisawa, we've been waiting for three or four days.
22:07It was a long time.
22:09I'm going to match the line.
22:12The Echizen Washi is wet.
22:15I'm going to stick the Echizen Washi on the mold.
22:17After three or four days, the Echizen Washi will look like this.
22:20That's how long it takes.
22:22If you don't dry it well, it will deform later.
22:26There's a mold in here.
22:28I can't show you this.
22:30Ta-da!
22:32Can you see it?
22:34This is the completed Echizen Washi.
22:37Is this the lid?
22:39Yes, it is.
22:44It looks like this.
22:49It feels good!
22:51It feels really good!
22:53I thought it was amazing.
22:56I'm going to use this.
22:58What should I do?
23:00I'm going to make it little by little.
23:05The wrinkles here have a great taste.
23:08The Echizen Washi is wonderful.
23:13The Echizen Washi industry has a lot of problems.
23:18I think there are a lot of difficulties.
23:21We have to think about that.
23:24Is there such an activity?
23:26I'm going to make Echizen Torinokoshi.
23:31Torinokoshi?
23:33It's delicious!
23:35I thought so.
23:37Torinokoshi?
23:40Torinokoshi is the origin of the name.
23:43It has a color similar to the color of a chicken egg.
23:47It is lighter than paper and has a higher sound when shaken.
23:54Torinokoshi
23:59However, the amount of production has decreased due to the lack of yield.
24:05Kouzo and Mitsumata are easy to grow, but it is difficult to grow yield.
24:11Why is that?
24:14You can get a lot of conditions for where to grow.
24:17We have been growing yield for 10 years.
24:21After 4 to 5 years, we can finally use it.
24:24In the meantime, 70% of the yield is gone.
24:27It's hard for everyone to use it.
24:30Of course, the technology is about to disappear.
24:34Mr. Yanase is working to create a preservation society to protect Torinokoshi.
24:41I'm studying to make it possible to harvest 50% and 70% without 30%.
24:47You are doing such a thing.
24:50Young people need to learn how to make Torinokoshi.
24:54We need to teach young people how to make Torinokoshi.
25:00That's what we're doing now.
25:03It's a preservation society to make Torinokoshi.
25:0810 or 20 years later, what would you like to see in Echizen?
25:13I want more young people to like Torinokoshi.
25:19I want them to get excited.
25:22I want them to interact with each other in different factories.
25:27I want everyone to encourage each other to make new things.
25:32Thank you very much.
25:33Is it okay to shout here?
25:34Yes, it's okay.
25:35I was impressed. Thank you very much.
25:38Torinokoshi and Koburu were introduced today.
25:44Thank you very much.
25:48Thank you very much.
25:52After the commercial, we will move on to the high-priced goods.
26:00The next Fukui product is Echizen Uchihamono.
26:04The charm of Echizen Uchihamono is its beautiful taste.
26:08I will cut the future with Echizen Uchihamono.
26:12Let's cut Echizen Uchihamono.
26:17This time, the challenge is a ripe tomato.
26:20According to Ms. Kondo, this is the best way to see the beautiful taste.
26:26I will cut it like this.
26:28Like this.
26:31This will have an impact.
26:34Like this?
26:35Yes.
26:36Even if you don't force it, cut it as if you were cooking.
26:41Like this?
26:42Yes, cut it quietly from the root to the tip.
26:46I will cut it.
26:50Please send me a signal.
26:51Please do your best.
26:54One, two.
26:55That was a little fast.
27:01Wait a minute.
27:03That's amazing.
27:05You were able to cut it.
27:07I was able to cut it.
27:09I didn't cut it at all.
27:14The captain, who is not used to cooking, was a little awkward in cutting.
27:19If you are used to it, you can do it like this.
27:23The captain, who is not used to cooking, was a little awkward in cutting.
27:28If you are used to it, you can do it like this.
27:31Even carrots can be cut without holding them by hand.
27:39The cross section is also beautiful.
27:41Is this physically possible because of the gravity of the earth?
27:49That's right.
27:51It doesn't damage the tissue of the ingredients, so it doesn't lose its taste.
27:56It will be a delicious dish.
27:58This is wonderful.
28:02I would like you to teach me a new shape of hamono.
28:13Many people are doing their best.
28:16This time, Ryusei Hamono will be replaced.
28:20Mr. Nomura of Ryusei Hamono suddenly appeared here.
28:26Is this Ryusei Hamono?
28:30I'm a producer.
28:32I'm sorry.
28:34I was nervous.
28:36Are you sure there is a new type of hamono?
28:41I don't think there is a new type of hamono.
28:47Please give me a hint.
28:49This hamono is related to a special crab.
28:51This hamono is related to a special crab.
28:53Is this a crab?
28:56That's right.
28:57Really?
28:58I was surprised.
28:59I thought I was right.
29:00This is a crab fork.
29:02This is a seafood fork.
29:04I collaborated with various manufacturers.
29:07I released this product.
29:10I'm sorry.
29:12I would like to ask Ryusei Hamono.
29:17Please.
29:19I don't know what this is.
29:22After the commercial, we will meet the seafood fork.
29:30Ryusei Hamono was guided by Mr. Nomura.
29:35This is a seafood fork.
29:39Please show me this.
29:41Thank you very much.
29:42I will give this to the developer.
29:45Thank you very much.
29:51I'm looking forward to meeting you.
29:54I'm nervous when famous people come.
29:57I was surprised when I met you.
30:01You made this.
30:03I like crabs.
30:06I eat crabs.
30:08If I feel something wrong, I will make it myself.
30:12Can you show me the fork?
30:16This is it.
30:19This is a seafood fork.
30:24This is a stylish design.
30:27This fork was made by the president of a famous hotel.
30:34When I had a chance to eat crabs with the president of the hotel,
30:43I thought it would be nice to be able to eat it with the traditional craft in Fukui.
30:49I will hold this.
30:53This is light.
30:55This is very light.
30:58The secret of this lightness lies in the use of Fukui's specialty technology.
31:05Can you imagine what this is?
31:08It's a hot stick.
31:13That's it.
31:15Is that wrong?
31:17This is what it looks like.
31:19Is this what it looks like?
31:22That's right.
31:23This is a seafood fork made with the processing technology of glasses.
31:29President Mastani wanted to make it lighter in terms of operability.
31:34When he consulted with a glass craftsman he knew,
31:37he was recommended to use titanium, which is used in glasses.
31:40So he collaborated with a glass craftsman to complete it.
31:45It's easy to hold and eat.
31:50I got a lot of crabs.
31:54I'm sure you did.
31:56I'm sorry.
31:57Did you eat crabs with this?
31:59I haven't eaten it yet.
32:01He says he hasn't eaten it yet.
32:03I'll give all the employees a chance to try it.
32:09I'm looking forward to the 5th anniversary.
32:11Thank you very much.
32:14Actually, I think it's great.
32:17But I don't know if I can do it.
32:23I'd like to ask Mr. Boyoro to try it.
32:28I'd like to ask Mr. Boyoro to try it.
32:30I'd like to ask Mr. Boyoro to try it.
32:33Thank you very much.
32:35Let's go to Boyoro.
32:38After the commercial, the president asks for a crab.
32:45I'm here!
32:47I'm at the Japan Sea!
32:49I'm really here.
32:51I'm really here.
32:53Please look.
32:55This is the famous store Boyoro in Mikuni-cho, Sakai.
32:59I didn't know that the search for the best food would develop this much.
33:04Here at Boyoro,
33:06seafood fork is already used by customers.
33:11What I've always wanted is
33:14the best crab in Fukui.
33:18I think it's the best crab in the world.
33:23I've never eaten it, but I'm sure it's the best.
33:25I think it's necessary to use the right tools
33:30to bring out the best taste.
33:35I've always wanted a clean and rust-free design.
33:42You've always wanted that?
33:44Yes, I've always wanted that.
33:46When I renovated this building,
33:49I asked for a cutlery from Ryusen.
33:54I asked for a cutlery from Ryusen.
33:56I asked for a cutlery from Ryusen.
34:02I asked for a cutlery from Ryusen.
34:05I asked for a cutlery from Ryusen.
34:09I asked for a cutlery from Ryusen.
34:11The president was a man who did new things.
34:18I think it's been three years.
34:20This shop has just made its debut.
34:23I've talked to the people outside the prefecture about it.
34:26How do you feel about it?
34:28This is a famous restaurant in Kanihoku, but when you actually see this in front of you, it's like, oh, this is nice.
34:37That's where the fun of eating crabs comes in.
34:43I've known this for a long time.
34:44With this, I'm going to actually...
34:47What?
34:48I'm going to actually...
34:51Ah...
34:56Can I do it in a special way?
34:57Yes, please.
34:58I'm sorry, but I've been told that I'm a bit of a pushover since we first met, but I'm not sure about that.
35:02You're a pushover.
35:03I love you, president!
35:06Here comes the Echizen crab!
35:11President Tone has prepared a magnificent Echizen crab that weighs 1.3 kg!
35:20I'm sorry, but I'm feeling a bit dizzy.
35:25Crack it open.
35:27This way?
35:28The legs go this way.
35:29Here we go.
35:31One, two...
35:36No way!
35:38It's pretty good, isn't it?
35:40There's no waste at all.
35:42There's nothing left.
35:44It feels so good!
35:46Does it feel good?
35:48Here we go. One, two...
35:51Wow!
35:56It's true that it's easy and easy to take the meat off.
36:01I don't remember putting any effort into it.
36:06It's so light that I don't feel any effort at all.
36:09You can use it as if it were your own limbs.
36:11It's hard to take off the scissors because you're not good at it.
36:17It's so big and crispy!
36:22People say that crabs make you speechless, but I think there are a lot of people who are speechless because it's so difficult.
36:29You can enjoy the conversation while it's crispy.
36:33You can eat all the crabs without any stress.
36:39Now it's time to eat it with crab miso.
36:45Let's eat!
36:56It's delicious!
37:03I've been saying for a long time that there's no cooking method that goes beyond the ingredients.
37:08I'm doing my best to eat the best ingredients.
37:17You're very particular about the tools you use when you eat.
37:25Tools are important.
37:28I'm sorry to say this now, but can I say it again?
37:33This seafood fork is the ultimate and perfect Echizen Uchihamono.
37:45Thank you very much.
37:46Everyone, please give him a round of applause.
37:50Echizen Yaki, Echizen Washi, and Echizen Uchihamono.
37:58All the craftsmen who I met today are thinking about the future.
38:05I think Fukui is a place where we can enjoy the future.
38:15Mr. President, can I ask you a question?
38:20I'm looking for a place in Fukui.
38:23I'm looking for a place in Fukui.
38:30I'm looking for a place in Fukui.
38:34I'm looking for a place in Fukui.
38:41What do you think?
38:43Thank you very much.
38:48Next time, we will take a walk around Minie in Fukui Station at night.
38:54The captain walks around the place where he was born in line with the Shinkansen extension.
39:00I will enjoy meeting cheerful people.
39:13Next time, we will take a walk around Minie in Fukui Station at night.
39:23This time, we will give a present to one person.
39:28Please register by writing your address, name, and phone number on the postcard.
39:34You can also apply from the Fukui TV program homepage.
39:39The Fukumusubika Festival will be held again this year.
39:42It will be held at Hapirin Hall on February 24th at 2 p.m.
39:47You can book a ticket by searching for Hometown Live in Fukui.
39:51Everyone, please come and play.
39:54If you want to see it again, it will be distributed on FOD and Fever.