富士山の恵み、山梨で春の恵みを感じる旅🌸〈旅人・土井善晴〉

富士山の恵み、山梨で春の恵みを感じる旅🌸〈旅人・土井善晴〉

Well, it’s cold today too, but it’s good that the rain and snow have stopped. Doi Yoshiharu’s spring trip around Satoyama, Yamanashi Prefecture First, we’ll go to the roadside station where Kosuge’s local vegetables and specialty products are gathered Hello, thank you, welcome. There are things that work, aren’t there? Pickles and things like miso pickles were often made in the old days, right? Even now, you can make them into goldfish, but the vegetables that were picked that day are lined up. There are three-year-olds, such as wasabi and flat towers. What I was curious about is this charm. Welcome. Hello, how about it? No, no, what’s the skin like? Flour is fried, right? That’s baking, yes, baking. One recommendation is definitely red bean paste. Yes, it’s simple. You have to buy this, or you can’t eat it, so please buy shellfish. I’ll refrain from doing so . The river and the contents are all Naoie 3 I’m going to have a delicious dish that you’re proud of, that you cooked in less time. It ‘s a delicious dish, so I can eat it without worry. Thank you, I’m so happy. It’s plums, right? I wonder if the plums are over already. But Mr. Okabe, who I met at the roadside station, invited me to try some other Honomaji that he made, and I was so happy. Oh, hello, hello, sorry, oh , it’s Acha-chan, nice to meet you. Mom’s mom, it’s the 2nd week of the week. I see, please come along. Oh, I’ve been stopping by a magic shop run by Kiyoko Okabe. By the way, Chi-chan is Shitoki Kiyoko’s nickname. Acho, I’ll have some Acho and some Acho. Can you do it with this? That will wake up the Chinese cabbage a little more. Yes, I’ll use it for magic. Most of the time, it’s Naoko, which is harvested with a re-fire. In spring, it’s mugwort, in summer, it’s eggplant, and in autumn, it’s fish that are killed and sold. In cooking, there are about 10 kinds of dishes. On this day, I stir-fried pickled Chinese cabbage in oil, and this bean paste is rolled up and it’s a similar bean paste. Oh, that’s right, I was called earlier. Yes, this is already 30 I think she’s older, this big serious is good, her hands are already really serious, aren’t they? Let me do one of your hands , please do it, please do it, it’s about this length , I feel like I want to try it too, I think it’s okay , then the banknotes are in a completely different shape, yes, these are long, with a little bit of sugar, it’s sweet, it’s not round, it’s really long, why is it that the shape of the banknotes is long, oh I see, yeah, yeah, yeah, I see , so that’s how it is, yeah, just the fingertips are like this, you move your body a little like this, I see, but the speed is, yeah, yeah, like this, it’s better if they’re not the same shape, yeah, it’s handmade, so there’s a certain charm to it, yeah , yeah, yeah, this kind of thing is definitely a mother, she’s already moving her hands, yeah , her mouth moves a little too, 80 Once it’s too long, it’s no good after all. This place didn’t turn. No , it’s turning, it’s turning, it’s turning enough, it’s turning. I turned 81 on my birthday, and then, even though I say 81, yeah, yeah , I can’t change, it won’t change, it won’t change, yeah, it ‘s a shame I’m single, I’m lame, but yeah, I thought I should give it a go, yeah, Cha-chan, also known as Kiyoko, is a former proprietress of Koreori. As the village becomes increasingly depopulated and the number of aging houses increases, she wants to make something that everyone can eat safely and with peace of mind, and she has been doing so for 30 years, relying on the taste of her mother’s cooking that she ate as a child. About a year ago I opened this mamaji restaurantIt ‘s fun once you get used to the foodI think you have to work hard until you can make something this goodYou have to do it for 30 years after allI think this is absolutely deliciousThis is a song I wroteOh that’s goodAh yes , is that okay?Okay thenWell then , I’ll open itI’ll open itYes, yes, it’s goodThat’s greatThe charm for the waiting money is completeHold on a momentI came all the way to the village to look for springTeacher, let me borrow some flowers from the gardenHere, as I thoughtAh, yes , spring has comeSpring has come to the villageOh that’s goodIt’s snowing today but spring has comeThat’s right, that’s rightYes, thank you for being cheerfulGood jobNow let’s have a toastYes, thank youSpring has comeAh, it’s springYes, yes, deliciousYes, delicious It’s been a while since I last ate it, but it’s delicious, it’s been a while since I’ve had it, it’s delicious , yeah, the lively spring I found in Kosuge Village is truly a feast, in search of spring I go deeper into the Satoyama to ask about the work that is unique to the Harayu Village, this is it, hello, hello , this is Kinoshita -san, yes , sorry, thank you for your help, the wasabi, yes, look at it , it’s magnificent, this Kosuge Village is already like this in the valley, this is the only place where wasabi can be grown, it dates back to the Edo period, the wasabi cultivation of Kosuke Village is a traditional cultivation method called Jizawa style that makes use of the slopes and utilizes nature, look at this, are the stonework packed in, is this already 100 years ago, is that so, yes, I’m the third generation, everyone is working together and there are four, yes, there is another one on the other side, my junior, Mr. Shimo , and another one There are houses and other things over there. Is this a rice field? In short, yes, that’s right. Yes, they lay gravel, right. Is the soil under the gravel soil ? If it’s not fine soil, the water will sink, and if you do that, the wasabi won’t flow and won’t grow. So, do you make it from seedlings? Yes , you have to dig it up , right? Yes, that’s right. It’s something I’ve never seen before, it looks like a leaf of a wasabi . That ‘s what it is. Generally , this, please let me try it. It looks like it’s facing this way and the other way around, so this area is good. About 300, really 300, stalks a day are on top, and there are these in the sand, and yes , a few are fine, but gradually, yes, this is really hard, this is really hard, it’s … It breaks every time it breaks, it breaks, it breaks , it shows how much training I’ve put in, I’ve been doing this for 40 years, so I’m looking forward to it, Kinoshita-san recommends spring wasabi, and this is the wasabi flower, it looks delicious, yes, can I eat it? Yes, it’s good, you know, it can affect the potatoes so we picked as much as we could, this, yes, so you can eat as much as you want, this used to be the flower, this kind of flower, the flower grows 1 or 1 or 50, and then a vine grows and a seed about 1mm in size grows, it’s entangled, it’s just right, and everyone else does the same, the wasabi flower is so wrapped up, yeah, it’s a tiny flower, 1cm Look at me, I didn’t say anything, but if you add something like this to the rice cake it’s delicious, so please try some wasabi. It’s delicious, everyone, we use salted kelp, it’s the best, it’s delicious, but it goes well with rice, it’s so delicious it makes me cry, it’s a springtime dream that only a farmer can have, it’s a truly mysterious video, isn’t it? By the way, what you see here is me, the one filming is an unmanned aerial vehicle, a drone. Oh, it’s coming, it’s coming, it’s coming, it’s pretty solid, isn’t it? Every day, a drone , every day, not every day, but no, I think this kind of thing will become commonplace, it will feel like it can even be delivered to our house. Isn’t it true? It’s a new initiative that makes full use of drone technology in Komura Village, and with the cooperation of the people of Daima Village, it’s the final test for practical use of flying parcel delivery services. On this day, it was a test from a restaurant 3km away. I lay down and wondered if it had spilled. Ah, it doesn’t smell like curry. What arrived was some other curry rice. It was like, “Oh, that’s what happens with the wind.” That’s what happens. That’s good. Thank you for your food business. I didn’t actually order it, so bye. Thank you very much. Thank you very much. Yes, thank you very much. It didn’t spill. It didn’t spill. It didn’t spill. Drones are amazing. Yes, thank you. It was a surprising village, but it was only because of the village that this was realized. I had to overcome many obstacles when I was in the city, but now it is also an experiment. Yes, and this kind of initiative is also dry .りと 英語: Apparently they once flew a drone over the rooftop carrying birthday cakes to nursery school children. They must be really happy. I’m going, I’m going, I’m going, Jijin. It really has arrived. This is it . There are eyes here, here, here, there. Yes, there are eyes on the drone, so even when it’s flying, the remote pilot is constantly monitoring the scenery and situation seen from the drone live. Now, in times of disaster, for example, in the earthquake on the Izu peninsula, they have delivered pharmaceutical prescription drugs to isolated areas affected by the disaster. We are hopeful that there is a rooftop, but if the landing area is open to a certain extent, they can deliver the goods. However, they do need to confirm the landing location in advance, so that is a future challenge. And it is only with the cooperation of the villagers that they can do so. It’s interesting, I’m starting to feel familiar with drones. It’s hard, isn’t it ? Shall we have a good night? No, no, I don’t want to lose to the beans. Next, we’re going to a master miso maker who protects the traditions of the Satoyama region. I’ve never walked in snow like this in winter, so I’m enjoying it , but Doyoshi Spring’s journey around the life of Satoyama in Yamanashi It’s an unexpected snow, but it’s because it’s made in this time of spring that it tastes so good, to the master miso maker Hello, nice to meet you, wow, these are really big soybeans that I picked myself, there’s no way there are fields around here, they usually make a year’s worth of preparation, I see, a year, I see, I do it with a mobi, so that’s also different, hey, what’s shibori , you roll it up with fire, you roll it up, that’s right, that’s right, that’s right, you can also roll it up and knot it, that’s right, even if it’s still left over, is that the kind of thing that you can eat, yes , please, please, it’s delicious, right? Yes, it’s delicious, it’s really delicious, this soup, this, so it’s called rain, yes, it’s mixed with miso, so it’s sweet even if it’s made into miso, as expected , what do you do with it, yes, put this in here and turn it around, yes, you can turn it around, yes, yes, please, this is great, you’re making me do something difficult, I’ll never forget it, forget it, Mr. Choko is 50 years old in Komura A woman at an inn that has been in business for years. The preparation of miso is done every year after the prayer in March, and it’s a big spring job for the eldest son. It’s hard, is n’t it? Shall we have a meal? No, no, I don’t want to lose to the beans . It’s beans. What is that construction? Construction. Barley and this is barley. Barley and half and half. Um, it’s five, so in Komura, it’s said that homemade miso has been called homemade miso since ancient times. Barley, rice, salt and large soybean soup. Add or subtract while checking the condition of the beans. Add one more cup at a time. Add one more cup at a time. Mix it all together . How many years has she been doing this every year? Has it been 60 years since I quit here? Wow , you’re already 83 years old? You can’t see it, you can see it , you can’t see it, but you’re fine, you’re fine and still in business. Hey , thanks to you, it’s okay to add it . Yes, yes, that hardness is fine, right? Yes, it’s ours, so if it’s your own, the couple came to this inn. 1 day 2 All the rice served to customers is stored by the eldest son, and in the old days, everyone used to use miso, it’s so tiring, I really hate it, so in the old days, it would easily get 3°C ​​a year, and in the old days, other people used to make it too, and that’s right, that’s right, it’s not just me and this place, in the old days, because, instead of soy sauce, we used that, and last year’s miso was a beautiful color, and it was a beautiful shop, and this, and everything from stews to soups is on the spicier side, and this is the taste that we prepare every year in this home, and I wonder which one it is, see, the color is so different, you see, we say 3-year-old miso, and you can lick 3-year-old miso, and we use it for stir-fries and everything, and it’s fragrant and delicious, and what is it, it has a fragrant, nutty smell, I see, in the end, even though the method is the same, When the years change, it smells so good, so good, where is this, which is it on this day? This, that’s right, my eldest son’s three-year-old miso is a little better, but I don’t use it much, so I’ll make a miso soup that’s unique to spring. My eldest son added three-year-old miso to the stock made with egg and rice, measured by eye. The ingredients are simple : eggs and the local ascetic Nini. Okay, let’s eat . Let’s eat. Let’s eat. Mom, even if you measure it by eye, it’s perfect, isn’t it ? Just right, just right. This miso soup is so delicious, I’ve already eaten it, it’s delicious. Both are meat. Yes, the miso is delicious, isn’t it? I just put in a little bit at random, that’s right. Random, everyone is random, so although it’s a small village with a population of about 620 , it accepts new things and protects what should be preserved. The miso that I helped prepare will be ready around autumn next year, and I definitely want to go and eat it. I’m sure it’s delicious. I’ve found another joy in my travels.

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CHAPTERS:
00:00 Opening!
00:14 道の駅こすげで美味しいもの探し！／Searching for delicious things at the roadside station Kosuge.
01:51 道の駅で出会ったお饅頭作りを体験✨／Experience making sweet buns at a roadside station✨
06:41 100年前から続く”わさび田”でわさび農家のお仕事体験／Experience the work of wasabi farmers in a wasabi field that has been continuing for 100 years.
10:40 村の生活を支える！？最新技術のドローン🌟／Supporting village life!? The latest technology of drones🌟
14:31 燃し火で作る春の大仕事🔥味噌づくりを体験／A big spring task made with fire: experiencing miso making 🔥

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