佐賀で飲みまくり！お腹も心も満たされる旅〈旅人・ 和田明日香〉

佐賀で飲みまくり！お腹も心も満たされる旅〈旅人・ 和田明日香〉

Ah, I can see it. The sea is Wada Asuka’s journey around two seas of Saga. First up is the Ariake Kai. Wow, it looks like this kind of sea. It’s not a sandy beach , nor is it a rocky area. It’s a Japanese type. Is this a Japanese type ? Is there something there? There’s a mosquito over there. Wow. The mosquito is looking at me with just its eyes sticking out. Good morning. Japanese type boasts the largest area in Japan. You will experience a special amount at the Ariake Kai, where the difference between full and full is large. Ah, it says shelf. Good morning . Good morning. Nice to meet you. I’m Arimasha. It was in the photo. Is that a hut? A hut. Is it handmade? Handmade. Wow. But Areyaka only has this much. Ah, is that so? Ah, it moved. Crackling. It’s jumping. It’s jumping. So it’s the amount of creatures that happen to be there when they’re submerged in the sea . Right. Ugh. Nakajima-san is amazing with all of this . Handmade. I’ll be in the way. Thank you. Cooking, a chef. I’m Nakajima Sanma. Nice to meet you. Look, give me some more. Oh, is that okay? Give me some. Oh, it’s pretty good. It’s in there. Four shrimp. Rich. Rich shrimp. Oh, it’s in, it’s in. It’s gone, gone. Shrimp. It’s in. There’s lots of it. See, do you like it? Wow, it’s true. More, more. Pull more and more. More. This is a difficult result. Good, good, good. Let’s just put it into practice and do whatever you want . Yeah. Don’t run away. It’s difficult. I can’t get this in. I’m bad. I’m here. Come on, come on. That’s right. Fast. Eh, fast. Ah, you’re a master for being good at it. As expected of a master. There are lots of them. Lots and lots of them. Beautiful shrimp. Transparent. Yes. What kind of shrimp is this? This is white shrimp. White shrimp. Yeah. Around here, we call it Sazare. Sazare. Wow. It’s so prickly . I thought it was time to give it to them. Oh, already the next one. Already the next one. There’s no time to rest. In the flow of salt. They float up in the flow of salt. Yes. Yes. Oh. They’re here, they’re here. Waiting for the small fish that are carried away by the Manji salt. In the past, there were huts like this at the Ariake Kai, and people enjoyed picking up side dishes for their meals. When I was a child, the sea was my playground, so it’s nice. In the old days, small children used to come in all the time, but now that our lives and these Ariake Kai are quite far apart, we made a new Kaiten , yes. Yes. We sometimes play together. Yes. Yes. The children are delighted when we do that. Yes . There are so many things, so many things. It’s strange that it’s so clear even though it was in such a muddy sea. It’s a Tarasa type. The mountains that hang over the border with Nagasaki are what support the rich Japanese style. It’s the back. Yes. This richness that flows out from this cod. I see. Yes. So from the mountains to the sea , yes. That’s why when small fish and shrimp come here, only this place remains. I see. Yes. Wow. Introduction, introduction. What is introduction? A living place. Knit is not a finger. It’s rare to introduce it. Oh, the color has changed. This is the best. Yes. Wow, it smells so good. It’s great to catch it yourself and cook it yourself, really. It’s a slightly sweet seasoning boiled in soy sauce, sake, and sugar. Hold this. Delicious. It’s a very elegant shrimp scent. Wow. This seasoning is on sale just right. Let’s eat. I like this one. It’s delicious, so it’s definitely this one. Full of shrimp broth. I’ll taste all of the soup too. Let’s eat. Yes. Yes. No. I ca n’t believe I can enjoy this much just from shrimp. I’m grateful. It’s a waste. All the fish are similar, the vegetables are similar, but the tofu is not, and I only cooked it with the seeds, and I was grateful to eat the beard and the soup, and it was delicious. It’s usually far away, but today I felt like I was really connected to the sea, and it was a very grateful experience. It was delicious and really a blessing. It’s a feast. There is a street in the same Kashima city where people who like alcohol gather. I want to see a traditional townscape like Hizenhama. It’s cool. It feels like a time slip. It ‘s a side road of the Nagasaki Kaido, also known as Sakakuraraku Street. There is also a green one. The cedar ball is green. It’s new. Welcome. Thank you for your help. I will be guided by the Townscape Preservation Society. It’s a street. So, in the Edo period, this town was. Yes. And, well , I’m from the Saga Nabeshima group, yes. Yes. They produced a lot of rice, didn’t they? So they started making sake to utilize the rice. Oh, I see. I think the heyday was in the 1930s and 40s, but the original Sakakura was on this street. Wow, this is all that remains. I love Nabeshima. It was ranked number one in the world in 2011. Nabeshima. From there, this town created something called Sakakura Raku Tourism. Yes. It seems that about 80,000 people from all over the country visit the event to go around Sakakura and taste sake . The river is a bit like Kyoto. Does it go out to the sea? So, this is the sea. Hmm. Elementary school students. Hama, elementary school. There is an elementary school. Because I was told not to wave at the unfamiliar old lady. No, the children of this town loved it. Is that true? They say that they used this river to transport seeds and goods to Japan, and Maehama flourished as a port town. I’ve been wanting to drink for a while now. Excuse me. Is that so? Wait a moment. The weather is nice. Oh, that’s right. Yes. Yes. It’s been here since ancient times. There is. At the same time, it’s like a flurry of water. Yes. Hello. Hello. It’s often said that the by-flow water of Mr. Tadake is a type of water that has been around for a long time and is often preferred for sake water. Yes. Sanko Takezo has been making sake for over 300 years, and while protecting the tradition, we are also making new sake. This is this year’s new variety, called Kamisakeshu, and sake is usually brewed with water, right? Yes. It is brewed with sake. Sake is brewed with sake. That’s right. Once a year, our head brewer makes a tank of sake that he likes to make. Yes. That’s how high the alcohol content is. It’s high and sweet. Wow. Yes. Yes. I’ll have some sake like sake. Here you go. Oh, it’s delicious. It’s perfect for a toast. With a refined fizz. Yes. Well, cheers. Cheers . Here’s the president’s. Oh, I’m at work. Thank you. No, after a little, I want to drink more. If you like Japanese sake, I was told of another good shop. There’s a nice looking guy hanging there. Oh, isn’t everyone doing it inside? Hey, everyone’s drinking . Hama. Oh, that’s the platform. So it’s a bar at the station, before getting on the train. It’s a rare shop in the whole country, attached to a station building, run by members of the Japanese Schuber Streetscape Preservation Society. You can do a lot here while waiting for the train. Wow, it’s the best. The train doesn’t come for a long time. How long does it take? Sometimes it doesn’t come for 2 hours, or sometimes it doesn’t come for 2 hours and 30 minutes. Are you all waiting too? Let’s go for a drink. Umm, it seems that you can see it from Hiroshima. Thank you for your trouble. This is the menu, thank you. The best thing about this is that it’s a basic set. It’s great that you can find your favorite. When I think of Saga, I think of Nabeshima. Yes. A lot of people come here because of Nabeshima, and I think it’s great that they can find something that they like after trying other things. Yes. Yes. I’ll take it from Itta-san. Oh, it’s delicious. Oh, it’s here. The train is here. Oh, it’s here. Wow. Oh, but there are also normal students. On their way home from club activities. Yes. That’s right. Wow . You’re starting high school tomorrow, right? It’s nice to be surrounded by people’s daily lives. That’s right. That ‘s what’s good about it. Right. I think there’s something that can only be recharged here. It’s amazing, this nice weather and the wind are blowing . When I want to go home, I want to go home, but the train is late. But the butt is nice. That’s right. Yes. We’ll take deposits from 3,000 yen. Do you drink at night? Oh, I do. Ah, the hotel will make up for what you couldn’t drink here, right? That’s right. Right. Please take it back. Take a bath. Yes. Smooth. No, really. It’s already smooth. Thank you very much. Thank you very much. Now, I came to another sea of Saga with a bullet of a sword, it is a port town where the Tsushima River flows into the limit. Ah, the smell of the sea. Eh, a completely different scenery, even though it is the same sea town. Ah, cute. That squid has a gentle face. If you want to call it, it’s still squid. I’ll go first thing in the morning, which has been going for over 100 years. They’re lining up. They’re already lining up. That’s good. Intimidation. Wow, it looks delicious. Can I pour it on? Yes. Look. See, it’s gradually drying out. Eh, let’s buy it and take it home. This. Ah, thank you. You can grill it as it is. Ah, really? It’ll make you want to shave and rub it. This is freshly fried. Ah, hot. Wow. It’s delicious. I could drink as much as I wanted. I thought I could just drink a beer, but there was a beer shop, but it was a craft beer from a local. Welcome. So, I thought I could just drink as much beer as I wanted, but thank you. I found a beer shop. Thank you. Hey, is it okay to go in while eating? It’s totally fine. It opened a year and a half ago. It’s really cool. Freshly brewed craft beer brewed in a tank in front of you. It’s popular because it goes well with the beer. Ah, it’s delicious. Thank you. Ah, good morning. Good morning. Now, the wait is over. I really want to eat raw squid. Wow, let’s go. Ah, hello. Hello. Let’s go. Let’s go. Beautiful. It’s the first time I’ve seen squid swimming so close. Hello. Cute. Hello. Sorry, yes to eat . How about in a foreign country ? Ah, if you ask me, I’ll measure it myself. Yes. Yes. Ah, well done. Ah, well done. Ah, it’s been caught. Ah, it’s been caught. Understood. Amazing. Amazing. Yes. It’s changed color so much. Ah. It’s pretty stale. Yes. Please fillet it. Thank you. Live squid is brought up and fresh sashimi has become a specialty, and Yobuko has become famous as a squid town. Looks delicious. It’s the result of the efforts of the fishermen that allows us to eat the squid while it’s still transparent. We are grateful for the bountiful sea. Ah, it’s moving. Beautiful. It’s stuck to the surface. Nine pieces. It’s richer than any squid. The sweetness is also amazing. It’s like eating a different kind of sashimi, with a popping, melting, and crunchy texture. I’m so happy. Ah, amazing. Next is an encounter with a large, flexible dish born in Karatsu. A downtown area that has played the role of a port crossing the two seas of Tsu on the journey of the Taaki and Aoki to Tsu. We will ask about traditional crafts that were introduced from the continent and developed. To a book that stands in the mountains. Ryuta is here. There are a lot of firewood piled up. Wow, it’s amazing. Suddenly. Hello. Come in. Please feel free to come in. Because. Hello. I’m here to bother you. Anyone can come in like this. Well, that’s how it is in our house. Wow. Well, we do the usual work and leave it open for people to observe. Wow. Karayaki has a history of about 400 years. Ryuta River is one of the books that represent Karat . The ancestors were the pottery kilns, and it seems that pottery fans from all over the country visit. What the clay is doing is, well, um, the work of making the shape, making vessels one by one from the lump of clay and cutting them apart. Wow. That part is cut, so we dry it for 23 days and then carve it out, which is the descendant of that, and that’s what I do in Thailand . Wow, Mr. Tashi, who draws pictures, is the first person who has always evolved the kiln of kiln firing with the times . Can you think of something like “I want the food to be served like this?” That crow’s thin plate really said those words, so anything is fine. Anything is fine? It’s not like it’s a concrete, calculated picture, so anything is fine. Yes. It’s said that tableware is only complete when it’s used, and it’s a traditional craft that accompanies the daily dining table. It’s not time for the sugar to be served. Look, it’s already asleep, but it’s time for it. It’s time to sashimi. Here you go . Nakazato and his family are skilled in cooking, and the craftsmen who make beautiful tableware are also genuine in their search for delicious food. What is this? This is not TaV V V but it’s still not good. Yes, I don’t want to. I’m a little embarrassed, so I’ll take it. It’s a much more authentic dish than mine. No, no, no, no, I’m not doing anything like that, but I’m wearing it. It’s full of techniques that can’t be smoked with smoke. I’m waiting for it to be done. Happy. Really happy. The flat plates here are amazing. Wow, so nice. That’s great. It’s the first time I’ve seen a dish with that shape. Isa sashimi flavored with oyster sauce. A luxurious flounder for the seafood curry. It’s all finished in the dish. Thank you so much for preparing everything. Cheers. Cheers. Let’s eat. Can I eat with my hands? Oh, please. Yes. Let’s eat. Mmm, it’s delicious. It’s the perfect snack to go with your drinks. The more you chew it, the more flavor it releases, and it’s super delicious. I’m so happy. They’re all delicious. They’re all delicious, but the power of the dish is amazing. I’ve been using this for about 40 years, and it’s getting so smooth, and I don’t think that’s calculated. It gets smooth as you use it. It’s calculated. And the good thing about Japanese pottery is that. That’s what it’s like. Yeah. So it’s a convenient pottery word that brings out the flavor. Yeah. Is dishware a part of everyday life? Yeah. Well, I think the most important thing is that it’s comfortable to use . I know it’s nothing special, but it’s food I make for my family, and it’s food that will become part of my family’s history, so it’s important. That’s why I always cook with the thought that the dishes I put it on should also be something I can cherish, so today I was shown a dish that fits perfectly with that, and I’m happy to have come across this item. I drink alcohol from my empty stack every night.

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CHAPTERS:
00:00 Opening!
00:50 有明海の恵み！”棚じぶ漁”／The bounty of the Ariake Sea! “Tanajibu fishing”
04:05 棚じぶ漁で獲れたエビを使った絶品漁師飯！🦐／A delicious fisherman’s meal using shrimp caught in the Tanajibu fishing method! 🦐
08:29 伝統ある酒蔵”光武酒造場”の鹿島ならではの日本酒／A Japanese sake unique to Kashima, produced by the traditional sake brewery “Kobu Shuzojo”
09:35 駅直結！？お酒を飲みながら電車を待てるバー／Directly connected to the station! A bar where you can have a drink while waiting for the train
12:27 イカの町！呼子の朝市で飲んで食べる！！／Squid town! Drink and eat at Yobuko’s morning market!!
16:35 400年の歴史を持つ唐津焼で親子三代の伝統に触れる／Experience the traditions of three generations of parents and children at Karatsu ware, which has 400 years of history

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