そ～だったのかンパニー 2025年1月19日 伝統の味噌蔵を復活させた夫婦の舞台裏
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00:00In the eastern part of Hiroshima prefecture, there is a special taste that has been nurtured for a long time in this city surrounded by rich nature.
00:14It is miso, which has continued to support the city's dining table.
00:20The miso, which has a deep aroma and flavor, has been loved by people as a treasure of the city.
00:29I eat miso every morning.
00:33The miso is very delicious.
00:37However, the miso restaurant closed quietly.
00:41The craftsman, who lost his beloved wife, decided to retire in deep sorrow.
00:46The long history was just about to end.
00:51Will the tradition disappear as it is and the taste of the city be lost?
00:56Even if I feel my limit, I think I have to quit.
01:02Meanwhile, a group of couples who do not know how to make miso opened the door of the closed restaurant again.
01:11I don't know where to start making miso.
01:15I don't know what the ingredients are made of, so I'm just anxious.
01:22When I looked into various things, I found out that there was no place to start.
01:27No one can make miso like this.
01:30If I don't protect this, I'll be in trouble.
01:34It was the passion of the people of the city that motivated this couple.
01:40It was a strong determination to protect a precious recipe that only 1% remains in Japan.
01:48How did the taste of tradition, which was destined to disappear, come back?
01:55The answer was in the hope of a bond that transcends family and a future.
02:02This time, we're going to find out if that's what happened to the miso company that made a miraculous comeback.
02:18Miso
02:28Miso soup is close to the hearts of Japanese people.
02:32In the past, miso restaurants were commonplace in various regions of Japan.
02:39And even in the Jinseki Plateau in the east of Hiroshima Prefecture,
02:43traditional miso was a must-have for people to eat.
02:51The miso that the only remaining storehouse in this city produces.
02:56It is a natural aging process that is slowly matured by carefully making the koji from scratch,
03:02which is used to make miso soup.
03:08It's a traditional process that has continued to protect traditional methods.
03:16It looks delicious.
03:18This is a new type of miso, isn't it?
03:21I eat miso soup every morning.
03:24I live a long life.
03:26It's a very familiar miso shop.
03:31Of course, it's big in my hometown.
03:34And the miso is really good.
03:39Shinryu Miso, the only remaining storehouse in the Jinseki Plateau.
03:44It was founded in 1948.
03:49In 1976, the second generation, Michimashi Nakadaira, inherited the taste.
03:56It has been loved by many people for a long time as a home-cooked dish.
04:03There were more and more first-generation babies, and the population was increasing.
04:08The consumption of miso was also very high.
04:11I used to get a lot of miso from this factory for school lunches.
04:16I used to get up early in the morning without sleeping for six or four hours.
04:25Mr. Nakadaira has continued to protect traditional miso with his wife and two children.
04:32However, the unexpected turn of events in his life
04:36and his eternal separation from his beloved wife in 2012.
04:42I have cancer.
04:47I've been suffering from cancer for 45 years.
04:53I thought it was impossible to live without my wife.
05:00Mr. Nakadaira, who lost his beloved wife and was engulfed in deep sadness,
05:05was 70 years old at the time.
05:08He had to quit making miso with heavy labor and choose a way to expand his role in the storehouse.
05:16I was getting weaker and weaker.
05:19I thought I had to quit even if I felt like I was at my limit.
05:25Will miso not be made as it is?
05:29The voices of concern spread throughout the city.
05:32The traditional taste was about to disappear.
05:35I thought it was sad that the local taste was disappearing.
05:39I had no choice but to go out there and buy it at Heart or Marunaka.
05:44Did you buy miso?
05:46Yes, I did.
05:47It was hard to make miso.
05:51After losing his beloved wife for four years,
05:54Shinryu Miso left its mark on history.
05:59However, Mr. Nakadaira had not yet realized that the story of his resurrection was about to begin.
06:10We are grateful for miso every day.
06:18I'm very curious about the local taste that everyone wants to eat.
06:24This time, we are connected remotely with Mr. Nakadaira, the second generation of Shinryu Miso.
06:34Mr. Nakadaira and his wife came to Shinryu Miso.
06:38Did you have any children?
06:42Yes, I had two daughters.
06:44I see.
06:45I did it with my wife.
06:47After I did it, she didn't listen to me.
06:51She didn't come to Shinryu Miso.
06:55I've heard a lot of opinions from people who love Shinryu Miso.
07:03However, it is a matter of motivation that my wife passed away.
07:09We prepared miso soup made by the company today.
07:19The ingredients are radish and carrot, which Mr. Nakadaira recommends.
07:23It's a local ingredient.
07:25I see.
07:26I've been eating radish and carrot since I was a kid.
07:29First of all, it smells very good.
07:32Thank you very much.
07:33Let's eat.
07:40It's delicious.
07:41It's delicious.
07:44It has a slight sweetness and a deep taste.
07:48Mr. Yashima, this miso soup has no soup stock.
07:53I don't use soup stock.
07:55I can taste the taste of miso.
07:57Really?
07:58I can taste the taste of soup stock.
08:00It doesn't have soup stock, so it has a deep taste.
08:05Mr. Nakadaira, this miso soup has no soup stock, so it has a deep taste, right?
08:13There is a bacteria that makes miso soup delicious.
08:20Miso has a long shelf life of one month or three months.
08:28There are few miso soups that have a long shelf life of one year.
08:32I see.
08:33I wanted to keep this taste no matter what.
08:38But I'm 70 years old.
08:41I can't keep this taste.
08:43I can't keep this taste.
08:44I can't keep this taste.
08:45I can't keep this taste.
08:46I'm getting older, but I can't keep this taste.
08:51I was surprised to hear that I could keep this taste.
08:57The reason why a couple who don't know how to make miso soup was chosen is...
09:02Episode 2
09:07Can't they eat that delicious miso soup anymore?
09:11The voice of the extinction of the new type of miso spreads throughout the city.
09:16Among them, there was a resident who stood up.
09:21He is Mr. Ueyama, the former deputy mayor.
09:24The story begins with his movement.
09:29Both the government and I wanted to protect the precious miso left in the area.
09:37So I wanted to continue looking for young people.
09:45And another hot feeling begins to move.
09:50Eburi, a local supermarket.
09:54When he heard that the new type of miso was extinct,
09:57the sales staff visited Mr. Nakadaira.
10:01I heard about the new type of miso.
10:04I thought I had to go there right away.
10:07So I went there with my sales staff.
10:12They make the miso from scratch.
10:15And the miso is aged in the traditional way.
10:18They want to revive the taste.
10:21The passionate persuasion of Eburi ignited Mr. Nakadaira's heart
10:26and brought back a certain memory.
10:31When I was talking to Mr. Nakadaira,
10:35I told him that I might be able to get a part-time job here.
10:40And that he might be able to learn the technology in about a year.
10:48So I went to Mr. Nakadaira and asked him to help me.
10:59Mr. Nakadaira said the word, Monden.
11:03It was the name of a young man who used to work at this miso factory.
11:09Mr. Monden moved from Fukuyama City, Hiroshima Prefecture.
11:12At that time, he worked as a konjac farmer.
11:15However, this young man is the key to the miracle.
11:22I got a call all of a sudden.
11:24When I was at my previous workplace,
11:27I got a call and said,
11:29I'm going there now.
11:30I was like, what?
11:33Suddenly, so many supermarkets came.
11:36I felt the atmosphere of what they were talking about.
11:41When I talked to Mr. Nakadaira, he understood what we were talking about.
11:46He said, if that's the case, I'd like to talk to you.
11:50We were very happy.
11:53Mr. Monden is a mood maker who brings together young people in the city.
11:58Mr. Ueyama, the former deputy mayor, was very impressed with his presence.
12:04It's like wrapping it up.
12:06It's fluffy.
12:08I think that's good.
12:10I'm going to do my best.
12:12He said, you're the best.
12:15That's why I decided to do it.
12:20Mr. Monden received the warm feelings of the people in the city and EVERY.
12:25He finally decided to live up to those feelings.
12:31When I looked into various things,
12:33I found that there was no way to avoid it.
12:35No one could make this factory.
12:39If you don't protect this, you'll be in trouble.
12:42If my husband says he'll do it, he won't go back.
12:46I can't quit on the way.
12:49I had no choice but to follow him.
12:53This is how the successor candidate was born.
12:56The curtain has risen on the revival of Misogura.
13:00However, Mr. Monden only has a little part-time experience.
13:05Will he be able to protect the traditional taste?
13:11We invited Mr. Monden, the founder of Shinryu Miso, to the studio.
13:15Nice to meet you.
13:18It's a miracle relay.
13:21I thought it was like a movie.
13:23Mr. Monden has a part-time job.
13:29I remember Mr. Nakadaira saying that.
13:33Why did you get a part-time job?
13:35I was working as a tourist at that time.
13:41In the winter, there is a part-time job in Miso, so I decided to go there.
13:50I remember Mr. Nakadaira very well.
13:54Did anyone else have a part-time job?
13:58I invited a few people.
14:00They were all in their 60s or 65s.
14:05I remember Mr. Monden very well.
14:08I remember how to steam rice and how to drink ice.
14:12I remember it very well.
14:15Mr. Monden had a good sense.
14:20What did you think when you heard that Mr. Monden would be a successor candidate?
14:25I didn't know what to say when I was told that I would be a successor.
14:31I was young.
14:33I was in a situation where I had to accept it.
14:39On the other hand, Mr. Hideaki said that he was the only one around.
14:44I thought so.
14:47I was deceived.
14:49I was deceived.
14:51I thought I had no choice but to go to Mr. Monden's father.
15:00Mr. Nakadaira, how did you feel when you heard that Mr. Monden would be a successor candidate?
15:07I was so happy that I cried.
15:11It's a story like a drama.
15:14I was about to start dismantling the factory.
15:21If I was a week or two late, this factory would have been gone.
15:27It was a coincidence or a miracle.
15:31Shinryu Miso means God.
15:34I think it's a guidance to God.
15:41Miso-gura has finally come back.
15:43What supported the couple who inherited the taste of tradition?
15:51The third generation of Shinryu Miso was born in the city.
15:55Mr. Nakadaira and Mr. Nakadaira also introduced the subsidy system and backed up with all their might.
16:01In order to connect the taste of tradition to the future, it was necessary to prepare the equipment environment first.
16:08I think it was the recovery of the roof.
16:11The roof was in a bad condition, so I used a rainproof blanket.
16:15I also used a boiler to cook rice.
16:19I didn't know when it would break, so I used that kind of subsidy.
16:25Supermarket Every has secured Miso-gura.
16:30For Mr. Monden, who quit his previous job and took on a new challenge,
16:35this support was a reassuring ally.
16:40I think it was our job to continue to tell him that we will support him in the sales.
16:44We will sell all the products we make, so don't worry.
16:47Please invest in the manufacturing of this work.
16:51I think that was our job.
16:56Mr. Monden, who has set up an environment where he can focus on making miso,
17:00was supported by the support of Yakuba and Every,
17:03and above all, by his strong desire not to lose his own taste.
17:09Mr. Monden continued to learn how to make miso from scratch.
17:16The company is using an old-fashioned method of adding maltose to the rice and mixing it carefully little by little.
17:25It takes a lot of work, but with this method, the maltose is well absorbed into each grain of rice,
17:31and a good maltose is made to make delicious miso.
17:35This kind of careful process supports the unique flavor of Shinryu Miso.
17:42And the most important thing in this Miso-gura is Kiyoke.
17:47Currently, stainless tanks that are easy to control temperature are the mainstream,
17:51but Kiyoke, which has been used for many years, has a lot of bacteria,
17:55and by letting the bacteria ferment the miso slowly through the sieve,
18:00a deep and rich flavor is born.
18:04This old-fashioned method of making miso is said to be only 1% left in Japan,
18:11and the company continues to protect such a precious tradition.
18:19With his experience in part-time jobs,
18:22Mr. Monden smoothly accepted the guidance of Mr. Nakadaira and steadily improved his skills.
18:30And in 2020, Shinryu Miso was revived for the first time in 4 years.
18:36The miso was sold in every store, and the taste was delivered to the people of the area again.
18:44I think it's a miracle revival.
18:48The sales went up tremendously, and customers said,
18:52Wow, it's Shinryu Miso!
18:54It was sold by so many people,
18:57and it continued to sell 50 to 60 packs a day in one store,
19:02and I thought that this was the only reaction.
19:06When the sales started at local roadside stations,
19:09the voices of joy rose one after another from the people of the town.
19:14I can't forget that taste.
19:18I think the miso that I'm used to eating is the best.
19:23I'm glad that the treasures of my life didn't disappear.
19:30The enthusiasm of the people who want to protect the tradition brought the taste of the area back to life.
19:37It was also the moment when the disappearing miso village was saved.
19:43Mr. Monden's father is Mr. Nakadaira.
19:47His son, Mr. Hinata, is called Ojiichan.
19:50The bond of a new family was born through miso.
19:57You're so smart!
20:01You look very happy.
20:06I was worried about what would happen if my wife died.
20:11I was really happy.
20:15I felt like I was saved by God.
20:20The relationship with EVERY continues to this day,
20:23and new challenges are being challenged.
20:27More than 20 new products have been developed,
20:30including miso sauce and yakiniku sauce,
20:33and the taste of tradition continues to spread in a new way.
20:40I'm really grateful.
20:43If it wasn't for everyone's cooperation,
20:46I don't think there would have been this new miso.
20:48I think it would have been gone.
20:50I think it's the most important thing to protect this way of making.
20:56There are old ladies who say thank you every year.
21:00When I hear that kind of voice, I feel very grateful.
21:06I want to continue to make miso that is loved by the locals for 200 or 300 years.
21:17The miso that is about to disappear is the passion of the people and the hope for the future.
21:23The new successor, Monden Fusai,
21:25and the local people have come together
21:28and the taste of tradition has come back to life again.
21:32The taste that has been protected will continue to be inherited as a treasure of the city.
21:39There are more touching stories coming out one after another.
21:45How was it? Was it tough when you actually did it?
21:50No, it was very polite and kind.
21:54I see.
21:55You said it was kind, but is there anything you were holding back?
22:00No, no. When I was taught, the time was the time.
22:05It was very strict.
22:07Even if I changed the way I did it, people complained.
22:10I think that was in my head.
22:12I tried to be as kind as possible.
22:16Oh, you were trying.
22:18I had a feeling that I wanted you to follow me no matter what.
22:22I think that's what came out in the title.
22:24That's great.
22:26Is Mr. Nakadaira currently helping out with the miso-making?
22:30He's not doing it right now, but he lives near the warehouse.
22:35So when he doesn't know what to do...
22:37He goes directly to the warehouse.
22:40He's like a supervisor.
22:43That's right.
22:45He's like a family.
22:47My son, Hinata,
22:51comes home from school almost every day.
22:55He spends most of his time by himself.
22:57I'm really happy for him.
23:00It must be helpful for you two to go to your grandfather's house.
23:05It's very helpful.
23:07Sometimes we eat together like a family.
23:12Hinata is also very fond of it.
23:15Everyone loves Shinryu Miso.
23:20They want to be loved, so they become kind to each other.
23:24It's a very gentle space and time.
23:27That's right.
23:28That's what I felt.
23:29They're grateful to each other.
23:31When I'm working in front of the factory,
23:34I'm always thanked for following me.
23:38That's right.
23:39We don't have anything to do with it, but I think so.
23:43I drank it earlier.
23:44It was delicious.
23:46Mr. Yashima, please tell us about today's lesson.
23:50Today's lesson is...
23:52Tradition is not something to be protected, but something to be protected.
23:57Mr. Yashima!
23:59Even if you're in a big pinch like today,
24:03I don't know who led you to the miracle of many people's feelings and relay.
24:10But from today's story,
24:12I was very happy to feel that there is something to be protected.
24:20Let's meet again.
24:22Thank you both.