ニッポンぶらり鉄道旅 2025年3月11日 三陸鉄道 絶景とごちそう
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#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
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TVTranscript
00:00This is Yutaka Matsushige of Kakure Kotetsu.
00:07In Iwate Prefecture, there is a beautiful local line.
00:16Sanriku Railway, also known as San-Tetsu.
00:21It runs in the town that became the stage of the TV novel Amachan in the morning.
00:27Stop and departure are repeated at the scenic spot.
00:32The train is in full swing.
00:49The traveler is Rakugo or Katsura Nioh.
00:53I've never been on a train so close to the station.
00:58She gets off at the station she's interested in.
01:02Hello, I'm Katsura Nioh.
01:05I sometimes see you on TV.
01:07I thought you were a cute girl.
01:09No, no.
01:11I'm already in my 40s.
01:14Is that so?
01:16You don't look young at all.
01:19Really?
01:21She ate a lot of delicious food in Sanriku.
01:27This is fun.
01:30It's popular.
01:34She got to know the people of Sanriku.
01:39I used to eat a lot of food in Sanriku.
01:43But now, I can't.
01:47I ate while listening to what you said.
01:50I almost cried.
01:56I'm sorry.
01:57Nioh.
01:59What happened in Sanriku?
02:03Can I have a piece of wet tissue?
02:09You look so happy.
02:11It's delicious.
02:12I'm happy.
02:33Traveling around Japan by train.
02:36Hello, everyone.
02:38My name is Kokoro Kikuchi, and I'm a novice train driver.
02:45Today, I'm going to Kitari-yasu, a train station in Sanriku.
02:49I'm going to Miyako City.
02:51It's 71 kilometers away from the Pacific Ocean.
02:54I'm going to Kuji, the city where Ama-chan was on stage.
03:02I'm in Miyako City, Iwate Prefecture.
03:07This is my first time in Sanriku.
03:12The weather is great.
03:14Let's talk a little about Nioh.
03:18It feels good.
03:20It's a story about a lot of solo performances.
03:25Wait a minute.
03:26There are 600 people on this day.
03:31I fell in love with rakugo because I was chasing after Shofukutei Tsurube.
03:37That's it.
03:40I fell in love with rakugo because I was chasing after Shofukutei Tsurube.
03:45It's a rakugo that makes you feel like the story was really happening.
03:51I was hospitalized for a month.
03:53I'm going to cherish this fate.
03:57I'll do my best for 10 yen.
04:02Wow!
04:03I can't believe I'm going to get such a big fare!
04:08There is always a tourist spot in Miyako City.
04:18Oh, that's great.
04:21Wow, that's great.
04:23Jodogahama.
04:25White rocks and blue pine trees.
04:29Marine blue of the sea.
04:32The name comes from the fact that it was said to be like a paradise island in the Edo period.
04:39This is what a paradise island looks like.
04:47To Miyako Station on the Sanriku Railway.
04:52What's that climb?
04:58Bindon.
05:00What is bindon?
05:04Hello.
05:05Hello.
05:06What is bindon?
05:08Is it bindon?
05:09Yes.
05:10It's a food in a bin that's unique to Miyako.
05:16Excuse me.
05:17A restaurant in front of the station.
05:21Is this bindon?
05:22Yes, this is bindon.
05:25There are various things in the bin.
05:29Like salmon roe.
05:32You put it on top of the rice and eat it.
05:36It's the best.
05:37It's the best?
05:38Yes.
05:40Did you come up with this?
05:43No, my classmate came up with this.
05:49Hello.
05:50Hello.
05:51Hello.
05:52I'm Rokyu from Shochu High School.
05:55Nice to meet you.
05:57I work as a tourist at the city office.
06:03I wanted to create a local brand.
06:08It started in 2018.
06:11But why a milk bottle?
06:15In Miyako, people put raw fish in a milk bottle and sell it.
06:23I see.
06:26When it was on TV, it was very popular.
06:32You can only eat it for a limited period of time in the summer.
06:35I thought it would be popular if I could sell it throughout the year.
06:43When I first came to this store, I wanted to make it like this.
06:48But they said I couldn't do it.
06:50So I said I'd do it.
06:51You said you'd do it.
06:53I said, okay, let's do it.
06:55And I tried it.
06:58The more I tried, the more I realized it wasn't right.
07:01When I made it, the color and balance didn't go well at all.
07:08I see.
07:11Weren't you troubled when you were asked to do it?
07:15I wasn't troubled at all.
07:17I said, okay, let's do it.
07:20I said, okay, let's do it.
07:23You have a good personality.
07:25Is it good?
07:26It's good.
07:27I thought I'd give up.
07:32But I thought I'd try anything.
07:35I don't think it's good.
07:38I don't know why.
07:40First, he tries it.
07:43It was the same right after the quake.
07:49I remember the scenery of ships sailing around here.
07:58My store can use that.
08:02I said, I don't care if it's soba or udon.
08:06Let's make something to eat.
08:13If someone comes, I'll say,
08:16Oh, you're alive.
08:23I didn't think deeply.
08:25I just did what I could do.
08:30I was wondering what would happen to that person.
08:36It's a place where you can meet people.
08:42It's in front of the station.
08:56Thank you for waiting.
08:58Amazing.
08:59The customers serve the bingdon themselves.
09:04It looks delicious.
09:06Scallops.
09:08This is squid.
09:11This is fun.
09:13Yes.
09:15This is popular.
09:20The eyes are completely different.
09:22It's delicious.
09:26It's really delicious.
09:29It's delicious, isn't it?
09:30This is really delicious.
09:32I'm glad.
09:33I want to live in the neighborhood.
09:36It's a good story that my classmates from elementary, middle and high school came up with it together.
09:51I'm glad I met bingdon.
09:56Gotouchi Gourmet was born in Yattemirube.
10:02Thank you very much.
10:03I heard that there are many people called Yattemirube on the Santetsu Line.
10:08Was it delicious?
10:09It was very delicious.
10:10It was the best.
10:14To Miyako Station.
10:18Can I enter here without permission?
10:21It's scary.
10:22It's cute.
10:24Red, blue and white.
10:28There are many double-deck trains.
10:34It's the first time for Miyako Santetsu.
10:40Can I look around here?
10:43Yes.
10:45I'm sorry.
10:50I've never been on a train so close to the station.
11:20The next station is Taro.
11:28The next station is Taro.
11:34Taro was damaged by the tsunami.
11:45I got off the train in Taro.
11:48I can see a new skyscraper built after the quake.
11:55This is Zetsugesha.
11:57It's a city that should be demolished.
11:59I'm the only one who calls it that.
12:02That's the skyscraper.
12:07I don't want her to say that she left the city of Taro and traveled to the mountains.
12:12Taro Tourist Hotel
12:16What's that?
12:23Taro Tourist Hotel.
12:25One tsunami.
12:29The hotel was preserved to convey the memory of the quake to the public.
12:37It was submerged up to the fourth floor of the sixth floor.
12:40The first and second floors were completely destroyed.
12:53This is also an old skyscraper built after the tsunami.
13:00Taro
13:03Taro was attacked by the tsunami in May 1929 and Showa 8.
13:09He was called Tsunami Taro.
13:15The skyscraper was built after the Showa tsunami.
13:19It has a different name, Banri no Chojo.
13:22Banri no Chojo
13:26The city is surrounded by 2433 meters of grassland.
13:31It's 10 meters high.
13:33The tsunami in 2011 exceeded Banri no Chojo.
13:43This is a new skyscraper built after the quake.
13:52It's 14.7 meters high.
14:11This is Taro Station right after the quake in 2011.
14:17On the day of the quake, there was a driver who was driving a train.
14:25He was driving a train from Kuji to Miyako.
14:30Six minutes later, the train arrived.
14:34At that time, a huge tremor began.
14:39He is the real boss.
14:42I'm the only one who knows him as a train driver.
14:53On that day, there was a train he was driving on the day of the quake at Miyako Station.
15:01It's out of power.
15:03There's no light, no heating, and it's a diesel engine.
15:06I'm going to replace the car.
15:09He stopped in front of the car to check the safety of the staff and the damage situation.
15:14The car was ready to start driving again.
15:21He brought a board to the car.
15:25This is to measure the level of information.
15:29He transferred the information on the board to his notebook.
15:36I asked the Self-Defense Force to remove the debris.
15:41I was able to start driving again.
15:45Taro's customers asked me when the train would move.
15:51If necessary, we decided to move the train from where it could be moved.
16:00Five days after the quake, on March 16th,
16:04he drove again at Fuji-Rikuchū-Noda.
16:10Four days later, on March 20th, he drove again at Miyako-Taro.
16:21I want to say thank you to the customers.
16:25I also want to say thank you.
16:31I feel that the railroad is supported by the local area,
16:35so I hope I can return the favor.
16:42The residents waved to the train that started running.
16:46The residents waved to the train that started running.
16:55Is this the place?
16:58After the quake, the couple opened a soba restaurant in Taro.
17:04Please come in.
17:06Hello.
17:09What are the pictures on display?
17:12These are the soba noodles I made in my field.
17:16These are flowers.
17:18Who made them?
17:20My husband.
17:24That's amazing.
17:26You don't see this often, do you?
17:29A restaurant that serves soba noodles made in their own fields.
17:37I'm Katsura Niwa.
17:42Sometimes I watch you on TV.
17:44I thought you were a cute girl.
17:47I'm already 400,000 years old.
17:51I see.
17:53You don't look young at all.
17:56Really?
17:57Do you like rakugo?
17:58Yes, I do.
18:01She started making soba noodles after the quake.
18:05I made this.
18:08Why did you open a restaurant?
18:12I tried the soba noodles I made when I was a kid.
18:17They were delicious.
18:22She opened a restaurant in 2015.
18:25She prepared a bowl of soba noodles for the workers.
18:33This is 10% of 100% soba flour.
18:41It's a little different from the machine I used to use.
18:46I use pressure to drop the noodles.
18:53The noodles fall into the hot water and I can't make them again.
19:00The noodles fall into the hot water and I can't make them again.
19:06She has high expectations.
19:11Thank you for waiting.
19:14This is Taro's soba noodles. Please try it.
19:17It's beautiful.
19:30It's delicious.
19:31It's like eating soba noodles.
19:34I can smell the soba noodles.
19:37It's delicious.
19:39It's 10% soba flour, right?
19:41Yes, it is.
19:42It's amazing.
19:47I'm curious as a soba lover.
19:49Why is it so delicious?
19:53Hello.
19:54This is her husband, Tokumitsu.
19:56I'm Katsura Nio.
19:59He guided her to the field.
20:05Tokumitsu used to be a firefighter.
20:07He used to do housework in the field.
20:14This is soba noodles from Bocho-tei.
20:16The other side is the sea.
20:19He said it's delicious.
20:21The sea is close, so I think it has a lot of salt.
20:27Isn't it rare to find soba noodles near the sea?
20:32I think so.
20:35Why soba noodles?
20:39There are 181 people who died in Taro.
20:43In addition to that, about 230 people, including those who came to Taro,
20:48died in the Taro Zone.
20:54The town was greatly damaged.
20:57After that, the field was restored with the help of the government.
21:04At that time, it was said that crops were cultivated on the front of the field.
21:12If you wake it up with a tractor and roll the noodles, it becomes soba.
21:19You can eat soba noodles on the front of the field if you don't have to do much.
21:24And one more thing.
21:28On the 15th of August,
21:32a white flower bloomed.
21:36So I wanted to send white flowers to those who died.
21:45That's how I started making soba noodles.
21:56My family was fine.
21:58I think it was faster for me to move forward.
22:08At the time of the disaster,
22:12my parents asked me if I wanted to go to Kogosa or Ryogasaki.
22:19I didn't think about going to Kogosa at all.
22:26So I decided to live here.
22:30I'm happy.
22:33I made soba noodles.
22:35I decided to make soba noodles.
22:37I made it and ate it. It was delicious.
22:39There was no place to eat.
22:41I thought I'd do it.
22:43I was so excited.
22:45At that time, I was so excited.
22:49Soba noodles were born in Yattemirube.
22:52You have to eat kakesoba, too.
22:56Thank you for waiting.
22:58Thank you for waiting.
23:00Thank you for waiting.
23:02It smells good.
23:10It's delicious.
23:12It's very chewy.
23:14It's delicious.
23:18It's a little cloudy.
23:26I'll do it.
23:28Are you sure?
23:30I don't want to do it.
23:32I'm in the kitchen now.
23:35I'm cooking miso beans.
23:37I'm cooking miso beans.
23:39Look at me.
23:41I'm looking at miso beans.
23:43I'm looking at miso beans.
23:46I'm looking at miso beans.
23:48She is a married woman.
23:51I'm looking at miso beans.
23:53She has been living in Taro for a long time.
23:55It will be restored.
24:02Depart from Taro.
24:20We will soon arrive at Tanohata.
24:26I think there are people who do unusual rakuno.
24:33We get off at Tanohata.
24:40Is that the car?
24:42I heard that there are people who do unusual rakuno in Tanohata village.
24:47We are waiting.
24:50Hello.
24:52You are younger than I thought.
24:54I'm 30 years old.
24:56You are young.
24:58Sanchi rakuno.
25:01This is called Yamachi rakuno.
25:04Yamachi rakuno.
25:06Yamachi rakuno is made from the nature of Tanohata.
25:11I make milk and cheese.
25:15I see.
25:25There are only mountains here.
25:2986% of Tanohata village is forest.
25:36Is this a ranch?
25:39It was started about 50 years ago.
25:46Excuse me.
25:48I'm Nio Katsura.
25:50I moved from Chiba.
25:52I wanted to do Yamachi rakuno.
25:54I started from scratch.
25:56Your father.
25:58I came here when I was 25 years old.
26:00I lived without electricity for 10 years.
26:05Is that so?
26:07I entered the mountains.
26:11The road is not paved.
26:13There is no power pole.
26:15I lived without electricity for 10 years.
26:2010 years?
26:22That's a long time.
26:25I became a hermit.
26:27The story is exciting.
26:31I can't keep up with you.
26:34I became a hermit.
26:36I asked my family to help me.
26:38I asked them to find me.
26:40My wife found me.
26:42That's rude.
26:45I became a hermit and got married.
26:48I'm the sixth child of seven siblings.
26:54I'm confused.
26:56I'm confused.
26:59I'm the sixth child of seven siblings.
27:02That's a lot.
27:05Do you like milk?
27:06It's milk from cows raised in Yamachi rakuno.
27:17It's good.
27:20It's very good.
27:22It's strong, but it's refreshing.
27:26It's sweet.
27:30I'm curious as a milk lover.
27:33Why is it good?
27:37It's a snow-covered ranch on this day.
27:40Are you okay?
27:41I'm fine.
27:42This is a ranch.
27:45It's spacious.
27:47Was this a forest?
27:48Yes, it was a forest.
27:49Did you cut it down?
27:51Yes, I did.
27:53How long did it take to become like this?
27:5514 to 15 years.
27:56That's why I can't do anything.
28:01I can't do anything.
28:03They raise cows on the steep slopes of the mountain.
28:09They work day and night.
28:15The cows are raised like wild cows.
28:23Yamachi rakuno is a person in a photo.
28:27Professor Hakushi Naohara proposed a completely new way of farming.
28:33Mr. Kimio, who decided to become a rakuno farmer and entered Tokyo University of Agriculture, received direct guidance from Professor Hakushi.
28:45But how did he cut down the field all by himself?
28:51It took me half a year to cut down the field.
29:00He cut down the field in the forest and released the cows in it.
29:08It's a good place.
29:09It's called a jungle home.
29:11Everyone eats this leaf.
29:13It's a good place to eat.
29:17It's easier to do the next job because there are no more weeds.
29:22The field is planted in the sun.
29:27The field is the food that Professor Hakushi Naohara was looking for.
29:32This is a Japanese shiba.
29:34I cut this much and put it in a hole with a tonga.
29:41No matter how thin it is, it will die in five years.
29:51The feed is Japanese shiba, which has survived to the top of the mountain, and wild grass in spring, summer, and autumn.
29:57He doesn't give grain such as corn or wheat.
30:02The cows were healthy and lived a long life.
30:07They were like athletes who had been trained.
30:15At 5 a.m., Mr. Kotaro, the eldest son of Mr. Kimio, moves the cows to the cattle car.
30:31The grass doesn't grow in winter.
30:35The feed is the grass that he grew himself.
30:42The beginning of the development is the fire car.
30:47The amount of cows in Yamachirakuno is very small.
30:54One third.
30:57This is the natural ability of the cows.
31:00There are a lot of cows.
31:02They make all kinds of natural efforts to make a lot of cows.
31:08The annual income is about 600,000 yen.
31:10It's 1 million yen.
31:13This is the income of the cows until they get married.
31:19They eat under the lamp.
31:21It's hard work.
31:24It's just hard work.
31:27I don't know if I can do it or not, but I want to prove that my research is correct.
31:33I want to prove it to the world.
31:35It's not that I want to make money as a farmer.
31:40There are seven children.
31:42Three of them became farmers.
31:48It's hard work.
31:51I have a strong desire for Yamachirakuno.
31:55I've been helping out since I was a kid.
32:00I want to see my parents working by hand and make it easier for them.
32:07I didn't hesitate to say I wanted to live.
32:13This is his eighth year making cheese.
32:16His dream.
32:19My dream is to supply Yamachirakuno.
32:24If I make processed cheese, I might be able to bring it to the world.
32:32The cheese was highly rated at the World Championships.
32:38The cheese was highly rated at the World Championships.
32:44It smells good.
32:56It's good.
32:59I ate it while listening to what you said.
33:02I almost cried.
33:08I'm sorry.
33:15Father, can I have a piece of wet tissue?
33:22Are you that happy?
33:24It's really good.
33:27Can I have a napkin?
33:30With the blessings of the mountains, cows, and nature,
33:33we can make this kind of cheese.
33:36That's true.
33:40We're using all of Japan's natural resources.
33:43That's right.
33:47It's creamy and rich.
33:49It has a deep aroma.
33:51It's so delicious that I don't want to open my mouth.
33:57No one knows the new way.
34:01So we have to try it first.
34:07The child grows up looking at his father's back.
34:16It continued in the mountains.
34:27Let's go to Tanohata.
34:37Can I talk to you for a moment?
34:39There was a man who was traveling with his sister.
34:43I'm sorry to ask this suddenly.
34:45Where did you meet?
34:47In the prefecture.
34:49In the prefecture.
34:50We met in Shiwa-cho and Atamaki.
34:52I see.
34:53In the prefecture of Iwate,
34:55most people travel by car.
34:58I went to Atamaki by train.
35:02I went to Kujima once.
35:04I'm going to Kamaishi tomorrow.
35:06I'm going to Kamaishi Ramen.
35:08Kamaishi Ramen.
35:10What kind of ramen is Kamaishi Ramen?
35:13I've never heard of it.
35:15I've never heard of it in the prefecture of Iwate.
35:18It's wide.
35:21I looked it up.
35:23Kamaishi Ramen is a local ramen in Kamaishi City, Iwate Prefecture.
35:30It's characterized by a very fine noodles and a soy sauce-flavored soup.
35:40When I heard about it later, I was confused.
35:44I'll eat Kamaishi Ramen next time.
35:46I ate seafood ramen with scallops.
35:55Let's go back to the journey of Nio.
36:00When you pass Shirai Coast Station,
36:02you can see the silver of the car windows that shine like the silver of Ibushi.
36:06I'm the only one who calls it that.
36:11I'll guide you.
36:12You will soon cross the Oosawa Bridge, which is 30 meters high.
36:17It's a short time to enjoy the scenery at the Oosawa Bridge, but we'll stop.
36:23If you have a camera, you'll have a chance to take a picture.
36:28You told me that.
36:31This is amazing.
36:32You will soon cross the Oosawa Bridge, which is 176 meters long and 30 meters high.
36:41The Pacific Ocean, which is vast, is blessed with rich marine life.
36:49It is counted as one of the three largest fishing ports in the world.
36:53It's beautiful.
36:57The red arch bridge on the mountain side is Horinai Bridge on Route 45.
37:04It's true.
37:05The scenery from the Oosawa Bridge is often used in TV programs, pamphlets, and posters on the Sanriku Railway.
37:19Yes.
37:28You will soon cross the Akagawa Bridge, which is 302 meters long and 33 meters high.
37:37This bridge is the best place to enjoy the view of the car.
37:42It's beautiful.
37:47We're here.
37:48It's beautiful.
37:56The Akagawa, which flows down the mountain, is famous for its salmon farm.
38:01Salmon?
38:02There is a salmon hatchery on the mountain side.
38:04Salmon?
38:05In addition, this river is one of the best streams in Japan, and it has been confirmed as a river sanctuary.
38:14It's beautiful.
38:19There is also a sightseeing train to enjoy the view.
38:27Let's introduce him to the station manager of Fuji Station.
38:30He joined the company in 1984 when the Sanriku Railway opened.
38:36He is also a tour guide.
38:40It's called a kotatsu train.
38:42The seats are remodeled and tatami mats are laid.
38:47You can enjoy the atmosphere of inviting a kotatsu to your house and get on the train relaxed.
39:00Kotatsu
39:10The inside of the kotatsu has been remodeled so that the heat from the inside of the car can go to the kotatsu as much as possible.
39:17It's nice.
39:41One is a sea urchin bowl.
39:45Scallop bento.
39:48Scallop bento.
40:00This is the Akkagawa Gorge, which is 302 meters long.
40:06It is said that this is the place where the sea looks the most beautiful from the train window of the Sanriku Railway.
40:17Wow!
40:21I will never forget it.
40:22Namomi
40:23It is a festival where children pray for the growth of their children and the speed of illness in the New Year.
40:39Namomi
40:42Here we go.
40:45Here we go.
40:48This way.
40:50Here we go.
40:51As an individual, Kenji Hatakeda, I am trying to welcome customers from far away and serve them in the best way possible.
41:11Let's go back to Nio.
41:24We will soon arrive at Nodatamagawa.
41:26Nodatamagawa.
41:32It's close to the sea, so let's get off here.
41:37We got off at Nodatamagawa.
41:42What kind of town is Nodatamagawa?
41:51This is Nodamura.
41:56What is this place?
41:59We walked for a while.
42:03This is a salt field.
42:05Hello.
42:08May I help you?
42:11It's quite heavy.
42:14There is a big kiln for making firewood.
42:20Hello.
42:24This is a salt factory, isn't it?
42:26Yes.
42:27In the old days, we only made firewood.
42:33Mr. Chokichi Notake, 78 years old.
42:38The salt crystals are coming out.
42:42Is this salt?
42:43Yes.
42:44That's amazing.
42:47This is the sea water from Nodawawa.
42:51We soak it for three days and salt it on the fourth day.
42:55This is for tasting.
42:58Thank you very much.
43:00Let's eat.
43:09It's mild, isn't it?
43:12Mild?
43:13The salt?
43:16It's good.
43:18Thank you very much.
43:19It's very good.
43:21I'm not a big fan of salt, but I'm curious.
43:27In the Edo period, Nodamura was a big salt production area.
43:32It was carried inland on a boat.
43:35It was a salt factory.
43:38The old-fashioned way of making sea water is to make the salt mild.
43:47He rolls the firewood.
43:51He puts the sea water in.
43:58The salt of Nodawa is to boil it slowly.
44:03The salt is sweet and mild.
44:07He doesn't just boil it for four days.
44:13You have to take the impurities and grind them.
44:20You have to add water little by little.
44:26He burns the firewood constantly.
44:35The fourth day after boiling the sea water.
44:40The salt is made.
44:42He washes the salt.
44:53He drains the salt.
45:02This is a two-layer washing machine that is essential for salt production.
45:08He goes to the drying room.
45:19The factory manager goes to make the sea water.
45:27The first time I made the sea water, I was 52 years old.
45:34I worked in Legas for 50 years.
45:39After the disaster, I didn't want to go back to Tokyo.
45:49I was a carpenter and an artisan.
45:55I wanted to help people.
46:02When I saw that, I didn't want to go back to Tokyo.
46:11My sister's house was washed away. My colleague's house was washed away.
46:16The second day after boiling the sea water.
46:29He is 78 years old.
46:36He uses two tons of sea water every day.
46:39He uses it every day.
46:45I can't hate the sea water.
47:00Mr. Onotake became the factory manager and started making manuals.
47:05It took me seven or eight years to record the data.
47:12No matter how much I research, I can't follow the manual.
47:17It's interesting because it's alive.
47:21I don't want to do it, but I want to do it.
47:26It's alive.
47:30My youngest daughter's favorite rice ball.
47:35The rice ball tastes the best with salt.
47:47It's delicious.
47:49I'm not good at speaking, but I can't speak well.
47:57I'm going home.
48:16There are things you can't put into words.
48:20There are times when words are different from what you feel.
48:31Departure for Nodatamagawa.
48:50The scenery of the snow is beautiful.
48:54It snows when you get close to 9 o'clock.
49:11We arrived at the destination at 9 o'clock.
49:20This is where Ama-chan's stage was set.
49:31Tourist information at the station.
49:33Hello.
49:35I heard there is a dish called Mamebu.
49:40It's a local dish of Fuji.
49:43Mamebu-jiru has appeared on Ama-chan's channel many times.
49:47Mamebu-jiru.
49:49It's a seat where you can enjoy sightseeing and celebrate New Year.
49:53I see.
49:55Even in Fuji City, you can experience hand-made food about 40 minutes away from the old Yamagata village.
50:02You can eat there. It's very delicious.
50:05About 40 minutes from here?
50:06That's right.
50:07I see.
50:08I'll go there.
50:17Mamebu-jiru
50:22Mamebu-jiru is a traditional dish of the old Yamagata village.
50:29Is it here?
50:30It's a shop where you can experience hand-made food in a district called Nikarube.
50:37Excuse me.
50:38They made a reservation and prepared another traditional dish for us.
50:43Please have a look.
50:44Thank you very much.
50:46This is called Hodo-mochi.
50:48Hodo-mochi.
50:49It's a type of rice cake that is baked in a oven.
50:51I see.
50:53You bake it in the oven.
50:57It's done, so I put it aside.
51:00Let's warm it up.
51:01They call it Hodo in Irori.
51:05That's why it's called Hodo-mochi.
51:07I see.
51:09Hodo-mochi is made by steaming Hodo.
51:13You usually take it to work instead of taking it to the lunch box.
51:25It's a rice cake made of flour.
51:29There's black sugar in it.
51:37Is it good?
51:38It's good.
51:39That's good.
51:41It's chewy.
51:45It's a local snack.
51:48Is this walnut?
51:49Yes, it has walnuts in it.
51:52Black sugar and walnuts.
51:56Walnuts were a staple food.
52:03There's black sugar and walnuts in the bean paste.
52:08She's making the bean paste soup.
52:13The teacher is the model.
52:17I saw you making the bean paste soup.
52:22Did you watch it?
52:24Yes, I did.
52:25I made the bean paste soup.
52:29That's amazing.
52:31Really?
52:32She ordered the bean paste soup many times.
52:36I made it and brought it to her early in the morning.
52:43Yachi Iwano opened the bean paste soup shop when she was over 50 years old.
52:50I worked at a school lunch center.
52:53I was in charge of cooking.
52:55I quit when I was about 50.
52:58I wanted to do something on my own.
53:03I wanted to spread the bean paste soup that young people can't eat.
53:13However, the shop was closed due to the earthquake just before it opened.
53:21It was a disaster.
53:23The shop was closed due to the earthquake.
53:27I was in a wheelchair.
53:34At first, it was just the bean paste soup.
53:36I had rice.
53:38The staff were very happy.
53:45They said it was delicious.
53:49She adds boiling water to the flour.
53:54It feels good.
53:55She kneads it to make the bean paste.
53:58Knead it until it becomes smooth.
54:04It's nice and smooth now.
54:06I'm going to make the bean paste soup.
54:10She uses her fingers to make a bowl.
54:14Then she adds sugar.
54:19Then she adds walnuts.
54:24She uses both fingers to close the bowl like an onion head.
54:33She folds it like this.
54:37I think it's better to close it tightly.
54:40When it's closed, put it in your hand.
54:43When it's closed, put it in your hand.
54:48Then the air will come out.
54:50Roll it again.
54:52It's done when it's beautiful and round.
54:55It's done. I'm going to make another one.
54:58Please make a lot.
55:00Make it beautiful and round.
55:02It's actually very difficult.
55:04But it looks almost perfect from the beginning.
55:07I'm going to make a bowl.
55:10I'll put it in.
55:14This one is a little big.
55:18I'll do this.
55:20I'll do this.
55:22I'll do this.
55:24I'll do this.
55:27It's beautiful.
55:29It's beautiful.
55:32I'm not good at speaking.
55:34But I'm confident that I can do this.
55:37Tata is good at playing the drum.
55:40Tata is good at everything.
55:42He's very good at everything.
55:44He's good at everything.
55:46I'm not good at speaking.
55:51He's a great challenger.
55:56I'm fine.
55:59I'm fine.
56:02I think about what I'm going to do.
56:06I can't do it if I don't think about it.
56:10I can't do it if I don't think about it.
56:12I'll just try it.
56:14If it doesn't work, I'll give up.
56:19Soy sauce with a rich flavour and sweet beans.
56:33It's good.
56:34It's good.
56:37It's my first time eating it.
56:39Is it?
56:40It's good.
56:43It's my first time eating udon with sweet soup.
56:50It's fresh.
56:52It's really good.
56:54I'm glad.
56:57It's the power to keep the old dishes.
57:09I felt it when I met you.
57:14People say I'm not planned.
57:17But I just do what I want.
57:27The people I met on this trip were all good people.
57:34And...
57:37How can I say?
57:41I just did what I wanted to do.
57:45I just did what I wanted to do.
57:47I just did what I wanted to do.
57:52You know...
57:54You know what I mean?
57:56I just did what I wanted to do.
58:00I'm really glad.
58:05The food was really good.
58:09They were all kind people.
58:13I want to come here again.
58:15I haven't been back yet.
58:23There are many tough people in Sanriku.
58:30I asked the reason.
58:32Someone said it's because the number of people has decreased in the earthquake.
58:42If there is no one to move, I'll do it.
58:46I'll start.
58:48I want to be that kind of person.
58:57Let's go!
59:00This is great!
59:04A rare experience at Seibu Railway!
59:07At 6 p.m. on the 18th!
59:11Japan 10-episode trip to the heart!
59:14The spring trip is from Miyazaki to Iwate!
59:17We are waiting for your letters!
59:20We are waiting for your letters!
59:23The deadline is April 21st!
59:27The song of horizon.
59:28Next time, I'll take you home.
59:30I finally came back to my uncle.
59:33Music has the power to change you.
59:36Listen to the song of horizon.
59:40Next time, I'll take you home.