冨永愛の伝統to未来～ニッポンの伝統文化を未来へ紡ぐ～ 2025年1月22日 金沢の押し寿司
#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
Category
📺
TVTranscript
00:00It's fun just to walk around the old town of Kanazawa, isn't it?
00:05Yes, it is.
00:07Since we're here in Kanazawa, let's eat some delicious fish.
00:10Sounds good.
00:14How about sushi? I've always wanted to try it.
00:17Is sushi famous in Kanazawa?
00:20Yes, there are fewer people making it these days.
00:24It's a traditional dish of Kanazawa.
00:27Sounds good. Let's go.
00:31Today, I'm going to try Kanazawa's sushi.
00:34It's a traditional dish that has been passed down for generations.
00:37If I fall asleep now, I'll be in trouble.
00:42Today, I'm in Kanazawa City, Ishikawa Prefecture.
00:48I'm in Kanazawa City, Hirashi-chayagai, where they continue to make sushi.
00:54Here it is.
01:00Hello.
01:02Welcome.
01:04Nice to meet you. I'm Tominaga.
01:06Welcome.
01:09I'm going to try Kanazawa's sushi today.
01:12I'm glad to hear that.
01:15I'm looking forward to eating and making it.
01:20Please come in.
01:24Hello. Welcome.
01:28This is Kanazawa's traditional sushi.
01:32It's cute.
01:33Is it? I'll have another one.
01:35What's inside?
01:37I've made a lot of sushi today.
01:42Today, I'm going to make a powerful sushi.
01:46There are a lot of white rice.
01:48Kanazawa has a tradition of making sushi.
01:55When do they make it?
01:57I think there is a shrine in the city where I live in spring and autumn.
02:03At the festival, they make sushi and offer it to God.
02:10People who enjoy the festival eat it.
02:17Some people make it on New Year's Day.
02:21However, there are fewer families these days.
02:28Is there something in between?
02:31Depending on the family, there are three, four, or five layers.
02:35It's hard to eat it all at once, so one person peels it off.
02:40Peel it off.
02:42I thought it would be like this.
02:44That's right.
02:45Peel it off like this.
02:47The fish came out.
02:49This is one serving.
02:51You eat this.
02:54I see.
02:56I eat three or four.
02:58I only need one.
03:00I divide it like this.
03:06Let's eat.
03:10This is salmon.
03:12Is it salmon?
03:13This is salmon.
03:15Have you ever seen sushi like this?
03:17No, I haven't.
03:18This is the first time I've seen it.
03:19In Canada, sushi is small compared to rice.
03:22That's right.
03:24It doesn't change depending on the season, does it?
03:27That's right.
03:28It's always the same.
03:31It's delicious.
03:33It's simple.
03:35It's really delicious.
03:37That's good.
03:38It's delicious.
03:44This time, it's Kanazawa's traditional dish, sushi.
03:50The sushi-making tools were used in the past,
03:54so we'll find out why they were used in this area.
03:59And in a shop that works hard to preserve tradition,
04:03we'll try making original sushi for the first time.
04:07The reason why the ingredients are sandwiched like mille-feuille
04:14is because the wisdom of the people of the Edo period was hidden there.
04:19It's a million yen.
04:21It's a million yen.
04:23Kanazawa's sushi may change like this.
04:27It may evolve.
04:36Kanazawa's traditional sushi
04:40Kanazawa's traditional sushi
04:45This is a square.
04:48Is it usually eaten in this size?
04:52Kanazawa's sushi is usually square.
04:55In fact, it's made of this kind of wooden frame.
04:57It's made of a big wooden frame.
04:59In the old days, my grandmother used to call it Yomeri-domu.
05:04That wooden frame.
05:06What's on this one?
05:09Kanazawa's sushi is on the front, and this one is on the back.
05:14That's how it is.
05:16That's right.
05:18This is sea bream.
05:21Is it sea bream on the back?
05:22That's right.
05:23Why isn't it on the front?
05:24Why is it on the front?
05:26It's a hidden taste.
05:27A hidden taste?
05:28That's right.
05:30There's something like that.
05:33The reason why the ingredients are sandwiched like mille-feuille, as if to hide them,
05:38is because the wisdom of the people of the Edo period was hidden there.
05:43In fact, there was a castle in Kanazawa.
05:46There was only one in front of it.
05:48It's strange that there was one in front of it.
05:51In the samurai society, it was called Shisso.
05:54Shisso-kenyaku.
05:56It's Yoshimune-ko.
05:58Originally, this area was home to a large number of single families.
06:03Maeda Toshie, who was given the No and Ikkoku by Oda Nobunaga,
06:08had a very limited opportunity to make sushi
06:11because he prohibited large festivals where people gathered.
06:15In addition, luxury was prohibited,
06:18so he could not make sushi with luxurious ingredients.
06:24Even though it's a festival, there's only this much sushi.
06:29When you take it in your hand and eat it, it's hidden underneath.
06:33Oh, I see.
06:35And you can't tell the color.
06:38White rice and white fish.
06:41You can't tell the color at all.
06:43So I say,
06:44I'm not being luxurious.
06:45Everyone is not being luxurious.
06:47When you eat it, you can eat it properly.
06:50Wow, that's interesting.
06:52I heard you're making sushi today.
06:54Oh, is that okay?
06:56I'd love to make it.
06:58Shall we make it together?
07:00Yes, let's do it.
07:03I'm going to have you make it today.
07:05I'd like you to make it in three stages.
07:10And you can cut it however you want.
07:13In your head,
07:15you can decide whether to cut it into 6 or 12 pieces.
07:21There are ingredients that I use at home,
07:25but there are also special ingredients that I use today.
07:29So I'd like you to choose the ingredients you like and make it.
07:34I understand.
07:36She even prepared ingredients that she doesn't usually use for this day.
07:44The sushi I'm going to make will be in three stages.
07:49Let's start with the first stage.
07:51I'll start with the fish.
07:53Go ahead.
07:55With chopsticks or hands.
07:57I'll start with the fish.
07:59Okay.
08:00It's already delicious.
08:02It's already delicious.
08:06Is it okay to use only salmon?
08:08No, I'll make it into mackerel.
08:12Am I doing it right?
08:14It's up to you.
08:17Is this okay?
08:19Yes, it's okay.
08:21The one next to it is made of rice.
08:25It's very skillful.
08:28You're good at cooking, right?
08:31Yes, I like cooking.
08:32That's good.
08:34Now I'm going to decorate it with these three colors.
08:40You can roll it up like this.
08:43Or you can put it on the other side of the fish.
08:49I understand.
08:50The first stage is good.
08:52It's beautiful.
08:54It's beautiful.
08:55It's beautiful.
08:57I think it'll look good even if I cut it.
09:00Then...
09:02I'll put the skin on.
09:04Can you push it once with the lid?
09:06I understand.
09:09It's quiet.
09:11I'm scared.
09:12I'm scared.
09:13Is it okay to push it so hard?
09:17It's okay.
09:19Please take it.
09:21It's good.
09:22The color is beautiful even if you push it.
09:25Next is the second stage.
09:27The second stage.
09:28This is my original sushi.
09:30I'll tell you what kind of sushi it is later.
09:35Kanazawa sushi has a color on the surface, right?
09:40That's right.
09:41Yellow, red, and blue.
09:43That's right.
09:44What is it?
09:46It's a blue seaweed.
09:49I don't think it's in other prefectures.
09:51I've never seen it.
09:53It's called Kon-nori.
09:55It's a seaweed.
09:56Kon-nori?
09:57Yes.
09:58It's a blue seaweed.
10:03Red and blue are the prerequisites.
10:07Even if the ingredients are different, red and blue must be used.
10:16Red and blue are used at festivals to get rid of evil spirits.
10:21Red and blue are often used to squeeze beans.
10:27It's a festival to get rid of evil spirits.
10:31I think that's why they use that color.
10:35It was always made at home.
10:38That's right.
10:39In the past.
10:40There are three days of festivals.
10:42It's made by grandmothers and mothers on the night before the festival.
10:49The men would decorate and clean the shrine.
10:54It was mainly done by grandmothers.
10:59They would let it sit for three days.
11:02They would press it down firmly.
11:04In the old days, they would press it down hard.
11:09Pressing it down improves preservation.
11:11That's right.
11:13By pressing it down with a weight for a few days,
11:17the air inside is exhaled to improve preservation.
11:22Fish and vinegared rice bring out each other's umami and harmonize the taste.
11:29There aren't many people who make it anymore.
11:32I thought it was a shame.
11:36So I asked them to try it.
11:40I told them that Kanazawa, Ishikawa Prefecture has this kind of sushi.
11:45That's how I started the restaurant in 2013.
11:52In order to preserve the tradition of sushi,
11:55Ms. Mayumi started the restaurant with her neighbors.
12:01At first, there were a lot of locals.
12:05My grandmother made it for me.
12:08My grandmother passed away.
12:10I was wondering what it would be like.
12:12I wanted to make it.
12:14It was hard to preserve the tradition.
12:17There were some parts that were interrupted.
12:20I was happy that people from Kanazawa came.
12:26I want to preserve it as little as possible.
12:31I'm still working on it.
12:35Now, I'm going to make my original sushi.
12:39I'm going to think about the ingredients for the second step.
12:43I'm going to make cheese.
12:52I'm going to make grilled pork.
13:00I was going to add potatoes.
13:04But, I forgot.
13:10Does it go well with cheese?
13:12I think it's going to be delicious.
13:15I'm going to add rice.
13:20Press it hard.
13:22It looks good.
13:23I think it's good.
13:28It looks good.
13:30This is the last one.
13:34Now, I'm going to add the ingredients for the third step.
13:37Crab from Ishikawa Prefecture has been banned.
13:41Crab miso and orange juice are called Uchiko.
13:48Kanazawa people love this taste.
13:55This is luxurious.
13:56Yes, it is.
13:58It's very luxurious.
14:00It's beautiful.
14:02This is a work of art.
14:04I've made sushi as a work of art so far.
14:09If I can do it, I'll do it.
14:13After pressing it from the top,
14:15Tominagai's original sushi is ready.
14:21Good.
14:23It's in.
14:24Somehow.
14:27It's in somehow.
14:30Now, I'm going to take this out.
14:33I see.
14:36It's quite big.
14:42How is it?
14:43Can you see it from the side?
14:44You can't see it from the side.
14:47That's right.
14:51It's done.
14:52Thank you very much.
14:54It's amazing.
14:55The ingredients are all over the place.
14:57That's true.
15:00This is my original sushi.
15:03Will the second dish go well with the sushi?
15:07Actually, I was a little confident.
15:14I'll eat it right away.
15:17Is it Uchiko and crab?
15:19It's crab.
15:20It's a great combination.
15:24I'll eat it.
15:25It's very beautiful.
15:26It's beautiful, isn't it?
15:27It looks great.
15:29When I put it in my mouth, I thought I'd get in a fight, but I didn't.
15:32It's delicious.
15:33It's delicious.
15:34It's good.
15:36It's soft.
15:38It's delicious.
15:39How is it?
15:41It's the second dish.
15:42The green part is delicious.
15:44Raw ham, cheese, and Korojima gold liver.
15:49Is it okay?
15:53It's delicious.
15:54I'll eat it.
15:55Ham and cheese go well together.
15:58It's a new taste.
16:04Each one is very luxurious.
16:07It's interesting to flip it over at the end.
16:09It's interesting.
16:10How is it?
16:11I'm out.
16:16There's no fish in it.
16:18What do you mean you're out at the end?
16:20I'm out.
16:21There's a little fish in it.
16:25It's a big hit.
16:26It's a big hit.
16:27There's a lot of fish in it.
16:29It's a big hit.
16:31It's delicious.
16:32It's really delicious.
16:34It's completely different from the combination I thought it would be.
16:38It's a new taste.
16:40I didn't know it would be like this.
16:42This time, I put a lot of ingredients in it and enjoyed it.
16:47I've been saying this for a long time.
16:49I've been thinking about making it in front of Shinji for a long time.
16:54That's how I made it.
16:56That's how we got to know each other.
17:00I heard that people in the neighborhood shared it with each other and ate it.
17:05I felt very happy.
17:08I'm really happy.
17:11It's a food culture that we tend to forget.
17:14People around me said,
17:16This is how it is.
17:18This is how it is.
17:19That's amazing.
17:20I said,
17:21Oh, I see.
17:22It's a natural thing for us.
17:25I didn't think it was that special.
17:29If you say that again,
17:32I think we need to take better care of it.
17:36I was wondering what this was.
17:40It's a million-yen coin.
17:42It's a million-yen coin.
17:44Kanazawa's Tsuji City may change like this.
17:48It may evolve.
17:51In the Kamakura period,
17:53the story of Heike was told with the performance of Biwa by Momoku no Biwa Houshi.
17:59The voice of the Gion Shouja's bell.
18:02The sound of the shogyou-mujou.
18:04The Heike family, led by the movie-famous Taira no Kiyomori,
18:09The story of the Heike family, led by the movie-famous Taira no Kiyomori,
18:14The story of the Heike family, led by the movie-famous Taira no Kiyomori,
18:20Now that it's been over 800 years,
18:23a new Heike story will be born on the stage of the New National Theater.
18:28The Heike story, Kochou no Kirare.
18:32A comprehensive stage art with acting, reading, and dance.
18:38The director is Romi Pak, who is extremely popular as a voice actor and actor,
18:43including Hagane no Renkinjutsu.
18:47The screenplay is Kobayashi Yasuko, who plays the role of the Attack on Titan in the anime.
18:53The choreographer and stage director is Moriyama Kaiji,
18:58a world-famous dancer and choreographer who also directed the Tokyo 2020 Paralympics opening ceremony.
19:05Asami Rei, Ogata Megumi, Saki Himiyu, Yamaji Kazuhiro, Yamadera Koichi,
19:13as well as 40 multi-performing cast and dancers selected by the audition,
19:23will play the characters in the Heike story.
19:28I asked Mr. Pak about the highlights of the production.
19:32It's not about reading a book, but it's about acting a book.
19:40Through the Heike story, we can see a scene that we've never seen before.
19:51I think we can do something beyond the genre in the Heike story,
20:00where professional actors play live battles that go beyond the limits.
20:08Heike Monogatari Kocho no Kirare will premiere on March 14th at Shin Kokuritsu Gekijou Chuu Gekijou.
20:16Tickets are on sale now.
20:18Tickets will go on sale from February 1st.
20:21For more information, please visit the special website.
20:24Tominaga Ai's past and future will be broadcast on TVer and Hulu.
20:29Please subscribe to our channel.
20:32Next time, Tominaga Ai's first challenge.
20:36Up until now, I have challenged myself to create works in various traditional cultures.
20:42I will show you the charm of tradition that I have realized through my experience.