【歴史がいっぱい！】夏の富山で”つくる”を見て感じる旅〈旅人・パンツェッタ・ジローラモ〉
[Music] Jirolamo’s journey through the rice kingdom of Toyama! When I walk around, I see that house is beautiful. The trees around the house are also special trees. The ones at this house are cool. Wow, it’s nice. Yes. I was wondering if I could come in . Oh, excuse me. Sorry. Sorry. Hello. I thought I could see that fine house, but my father is here now so I’ll call him. Oh, nice to meet you, if it’s not a bother. Yes. Excuse me. The way houses are built around here is special. Oh , I see. Who are you? My name is Jiro-ro. Oh, I see. Oh, nice to meet you. I’m Italian. I grow rice too . Oh, is that so? Yes. Where? I grow Gozuwakamatsu, Awajishima and Shirai. Oh, I see. Yes. Well, I saw it from above earlier, and there are rice fields all around here, houses like this, and lots of trees around the houses. What role does that tree play? The first is as a windbreak. Yes. The southern wind is tough. Bofrin trees are also used as building materials for houses. And the wood that grows in the rug is tough. It’s a persimmon. Ah , a persimmon. Yes. And chestnut , yes. Plum. Hey, hey, I have a little time, but I’d like to go around here. I want to see, I want to see, I want to see, I want to see. I’m so interested. Because this way of making things has remained the same since ancient times . Ah, isn’t this cedar? It’s not cedar. This is a tree that was brought from a virgin forest in Aomori, on the Shimokita Peninsula in Aomori, and was grown in the cedar by people long ago. This is a Japanese cedar tree that you can find anywhere. Ah, the Japanese cedar tree can make this flover. Yeah. Right, right, right. You can even build a house from a tree that grows in your garden. That’s amazing. It’s the wisdom of life. This is lawless. Yes. Yes. Why does it become acid? If it’s acid, then yes. Every farmer can cultivate their own fields and water the fields. [Music] Ah. Ah, there was always a fence around the house. Since long ago. Right. Ah, a typical medicinal herb is that one called Dai. Yes. Just medicine. This is like the king of medicines, and if you wash the roots and drink it with water, it’s the best medicine for the stomach and intestines. There are a lot of herbs like Genno Symptoms in the fields. Wow. This kind of thing. I put rice in it. Old-fashioned , is this an old key? Right, right, right. This kind of thing was made at home. Ah, is it this? Right, right. Were all of these made here? Right, right, right. It’s from the wood in the last two episodes. Yes. Amazing. Yes. What is this? This is something you mark when you eat. Ah, a mark. Ah, it’s also called a frame, yes. When you make a tab, you do it like this , yes. Ah, I see. And everyone did it by hand. Yes, yes, yes, yes. This was made from our cedar tree. Oh, so all of them were put in this garden. Yes, yes, yes. I did this on my birthday. Oh, oh, it’s amazing. Oh, so cute. There are so many. Amazing. It’s a little surprising. The swallows that come to Naya every year eat the bugs on the tree, so I carefully throw them away. Um, can I see inside the house? Oh, excuse me. This is a very fine tree. This was erected in the 1870s. Yes. This one is also yes. It’s from our mansion. Oh, is it this? Yes. Yes. It’s still a beautiful tree from Akita. They used the wood of the mansion. I was surprised. When I first saw it , yeah. Well, like a wall on the outside , yeah. I thought there might be a courtyard inside, so I thought it was just for a storehouse or for raiding rice or something like that . Yeah. I have buried everything useful in this house , and nowadays everyone talks about sustainability, but it seems like all the things I did in nature in the past are all in one place in this house. Well, now there are supermarkets and convenience stores, but in the past they were all here, for some reason. Noka Restaurant Kadchik is a 130-year-old restaurant that has been converted from a small farmhouse into a storefront restaurant. Hello. It smells nice. Welcome. Sorry. Right . Yes. Yes. There is a farm restaurant. That’s right. When I say farm, I mean food made by busy farmers. Right, right, right. Oh, all the local food. They are made by the mothers. Oh, hello. Sorry. What a nuisance. Hello. Oh, there are so many nice people. Their smiles. Is this the same as the old house? It’s the old house. Oh, is this the menu? At the point where you say that. Yes. I think this one is the best. Oh, is it this one? Yes. I want to eat local food after all. Yes, I understand. He opened his restaurant 10 years ago, with a particular focus on cuisine unique to Toyama Prefecture. Ah, yes. Please come in. Oh, soul food of Toyama Prefecture. There it is. All of these things from around here have been like this for a long time. Yes, yes, yes. Is this Koshihikari? It is Koshihikari. Yes. Yes. The aroma is amazing. Ah, it’s delicious. Yes. Thank you. It has a sweet taste, and it’s completely different from rice I’ve had elsewhere. Ah, that’s right. This is grown in the mountains. It’s Yoshiyoshi . Yes. Ah, this is so crunchy. Yes, that’s right. Yes. Crispy and sweet. This crunchy texture is so delicious. I’m sure I’m already crunchy too. Ah, people in the old days would put heaps of this okonomiyaki on top and eat it. Ah, put it on top of this. Yes, yes, yes, yes, yes. They used to mix boiled komatsu with miso. [Music] This Napa yosh was the greatest treat. White rice was very precious, so first you eat a lot of vegetables, then you put 4 on top and then you eat it with rice. Oh, what is this? It’s called finger besu. I made it with that in mind. Yes. Ginger is used as a secret ingredient. Ginger juice. It’s all very flat. That’s right. Did you originally make this dish at home? Yes. I make it. Everyone makes it. Oh, everyone makes it. If you were suddenly invited to a normal person’s house, would you get something like this? People are gradually not making it at home. That’s sad. That’s why I think it would be good if I could spread this from this restaurant. Ah, when we say Italian food, the first thing that comes to mind for us is spaghetti. Spaghetti . I’m sure there are many other kinds as well. So, are there any dishes that use rice like this? [Music] Yes. There are. There are many kinds. That’s right, I’d like you to teach me many dishes like that. Ah, is there something that you can make? Oh, right now, no. Not here. Ingredients? No, it’s not bad. If you have the ingredients, you don’t know what to do. [Music] That, that’s ah, yeah. Ah, the staff should eat it themselves. Right, right, that’s right. I use it a lot, um, this kind of tomato flavor is, um, good. Um, I use it to simmer meat. [Music] I get it. Sorry. Sorry for asking. That’s not the right thing to do suddenly. Cook food for the customers. Is it okay here? [Music] Yeah, in the rice you’ve taken. Yeah. Add the tomatoes. Okay. Mix it. Actually, in northern Italy, they don’t just eat pasta, they eat a lot of rice dishes. Oh, cheese. You cut this into small pieces. It tastes better if you put a lot of these things in. Right. A little bit of salami here . You saw earlier that there was no salt in the rice. Right. So this is all salted, so I don’t think you need to add salt. Mixing is a key point. Put cheese on top. Let’s put it in an oven. Yes. 200°. 200°. How many minutes? 20 minutes. 20 minutes. Yes. Oh, is this okay? Oh, it looks like this. Yes. Wow, it looks delicious. Ah, [Music] It’s probably delicious. Looks delicious. I’m happy. So, rice dish filled with memories of my mother Alfuno [Music] Okay, here we go. Oh, it has a great cheese flavor. Yes, and it tastes good too. Yeah. It’s delicious. My mother made a lot of different dishes, but out of all the many, this is one of my favorites. Food, after all, is what mothers do for their families with love. But even so, isn’t there something in common with everyone in the world? Mother’s wow, it’s huge. [Music] Next is a big fishing line that anyone can put on freely. I didn’t have enough strength. Jiro Ramo’s journey through Toyama rice. The side where the snow from the rice paddy flows into supports the rice farming next door. [Music] Sorry. Hello. This is my third year of rice farming . Let me hear a little bit. This is the production area for that purpose. Well, this is the number one production area in Japan. It’s a rice field for rice seeds. The seeds are actually grown in Japan. [Music] Why did you start making those seeds in this area? When the shallow rain falls, the wind blows. The wind blows and the rainy season falls, yes. It started because it was believed that strong seeds could be made outside of the rainy season, and those seeds, well, in Toyama, there is a job of a medicine seller who puts medicine in each house. Yes. During the Edo period, when it rained lightly, Toyama medicine sellers would sell rice seeds along with medicines, and it spread throughout the country. You add water. And this is the adjustment. It’s a happy place like this. When you have so much water and it’s cold, doesn’t it give you energy? Anyway, this place has a lot of ginger water , so it’s the best, well, I think it’s really suitable for making seeds. Yes, it’s salt. I’ll try it made with this rice from here. Thank you. Yes. It’s delicious. I see. The more you eat, the more you throw it away properly. We arrived in Takaichi, a 30-minute drive from To. There is something here that symbolizes Taka. Wow, it’s huge. [Music] Isn’t it amazing? This is a fishing rod for a 11- ton gun. Amazing. Wow. It’s amazing. This vibration is amazing. [Music] I’d like to come and see it because the gold made it. Kanayama-cho is a town of potato craftsmen that has been around since the Edo period. Oh, it looks like old Kyoto. Hello. [Music] Can I take a peek? There are so many wonderful things. They’re all vintage. Sorry. Are these matches all you have? [Music] Well, going back 400 years. Originally, this place was just for the group. The townspeople would come, and people who brought supplies would gather, so they would call in the people to make things like pots, farming, and nails for building castles , and they would do the work of living here. So I heard a story, but in the old days , at times like this, they would use that money. Yes. The same goes for temple money. Masasakusho-san seems peaceful. Say it again, Masasakusho-san is famous. Do-re-mi-fa is amazing, Do-re-mi-fa-san, hello. [Music] It feels like a melody is playing. Yes. It’s a darara-darara-rarara-ra warm meeting. [Music] It’s interesting to blow this while looking at it. It’s interesting. It’s smooth and smooth. Yeah. There was a big gold piece on the observation deck on the mountain earlier. Sorry. Yeah. Made by Hoi. Ah, made by him. Yeah. Right. I’d like to go see that. Please let me know. I’ll go and get in your way. Thank you. Thank you. Ah, isn’t it this? The big policy. But now that I think about it, there are all kinds of gold pieces, so why is this gold piece over here? It’s a sample of the sound that will be made if you order it here. Ah, so it’s a sample. Yes. Well, let’s try ringing it a little. Yes. Yes. Ah. To make it sound good, it ‘s made of copper. Yes. You have to mix it with bells. For example, the amount of gold bells in Italian churches is greater than the amount of gold bells on the Japanese coat of arms. Ah, the sound is different. Ah, the sound is different. And it makes a louder clang clang clang sound, right? There’s quite a lot of that. Ah, I want Japanese gold to be a little gentler, so, ah, it’s in this amount. I’ll show you the stomach-filling process. Oh, what are you doing now? I’m putting in the materials now. Yes, what do you think of that? That’s a bell that I just put in. Yes, inside the cavity is molten copper, and a pattern is put into it to make the gold. The cavity is divided into two parts, the inner and outer. The inner cavity is made of sand that forms the base of the goldfish, and then a frame called a “ju” that is one size larger is placed inside. The inside of the cavity is made of sand with the pattern of the goldfish, and this is what is placed on top of that. The ju mold is placed on top of that. The gap is 2cm. Yes. Turn. It’s nerve-wracking work. Then, pour the 12100°5 into the gap of the combined stomach shape . How long should I put it in and let it sit? This is a relatively small piece of gold, so we can do it tomorrow morning. [Music] Good morning. Good morning. Good morning . Good morning. [Music] Wow, it’s still warm. That’s right. Yes. If you remove the stomach, your skin will look nice. But the letters are also fine. It’s beautifully displayed now. Yes. Isn’t it listed? Yes. It feels fun. What a treasure has been created by being displayed outside? Yes. It’s a treasure of the temple. It will be placed in a temple in Chiba this summer. Thank you everyone in Toyama. [Music] I will treasure the things I have learned from feeding me delicious food and doing all kinds of things. [Music]
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CHAPTERS:
00:00 Opening!
00:23 まるで王国！自然に囲まれた散村の暮らし／It’s like a kingdom! Life in scattered villages surrounded by nature
06:02 築130年の古民家を改装した農家レストラン／A farm restaurant renovated from a 130-year-old traditional house
08:57 母の味！イタリアの米料理教室開催！／Taste of mom’s cooking! Italian rice cooking class held!
12:27 米作りを始めて3年目のジローラモが米農家さんにインタビュー！／Girolamo, who has been growing rice for three years, interviews a rice farmer!
14:38 重さ11トン！？町に響く巨大つり鐘／Weighing in at 11 tons! A giant hanging bell rings through the town
15:27 江戸時代から続く鋳物の町／A town of foundry that has continued since the Edo period
17:40 創業江戸中期の鋳物場で伝統のつり鐘づくりを見学！／See how traditional hanging bells are made at a foundry that was established in the mid-Edo period!
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