あなたの知らない京都旅～1200年の物語～ 2025年2月13日 世界が認めた都の美
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#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
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00:00Anata no Shiranai Kyoto Tabi
00:07Kyoto no Shokunin ga Umidasu Sekai de Zetsansareru Ippin Meguri no Tabi
00:16Danrei-san wa Kyoto Kichou Arashiyama Honten e
00:24Ittai nandattan darou tte iu gurai E, konna shaki shaki shiteru no?
00:30Odoroki ga arimasu
00:32Kakuchika-ko-san wa
00:35Subarashii
00:38Kore wa subete orimono desu yo ne
00:43Osoroku kono hen no ito wa nikugan de mienai hodo hosoi ito wo tsukutakasu
00:51Hada Michiko-san wa
00:54Aka toka tte iu nijio wo arawasu you na iro to wa chigatte
01:00Chotto koime dattari
01:02Orenji to wa hitokoto de wa ienai you na
01:05Bimyou na shikiso desu yo ne, iroai ga
01:10Kyoto no Dentoubi ga zokuzoku toujou
01:14Sekai ga mitometa miyako no bi
01:22Haiyu san nin ga meguru
01:25Anata no shiranai Kyoto Tabi
01:30Sennihyakunen no monogatari
01:36Mazu wa Danrei-san
01:38Irodori afureru zettin ryouri
01:44Mukatta no wa Kyoto wo daihyou suru kankouchi no hitotsu
01:48Arashiyama
01:54Maekara ichido zettai kitai to omotteita
01:58Akogare no basho ni ikou ka na tte omottemasu
02:04Kochira desu
02:07Kichou-san desu
02:09Konnichiwa
02:12Arigatou gozaimasu
02:17Fukoumeibi na Oigawa no hotori
02:20Shizen to chouwa suru you ni tatazumu no ga
02:25Kyoto kichou Arashiyama honten
02:29Showa nijuusannen koko de kanban wo kakageta
02:33Sekai ni na wo haseru ryoutei
02:36Otsureshimasu
02:38Konnichiwa
02:40Danrei desu
02:42Yoroshiku onegaishimasu
02:45Mukaete kureta no wa Tokooka Kunio san
02:48Kyoto kichou no sanbaime desu
02:52Douzo
02:57Tenjou mo chotto furui kanji ga arun desu kedo
03:00Chotto momiji ga ne
03:02Kirei desu ne
03:05Mukou gao no yama no kouyou mo kanji nagara
03:09Kaigai no kata ga mitara
03:11Omae no toko no niwa doko made ga
03:13Shakei to yama no kouyou wo shite
03:17Koukan wo tsukuru mitai na
03:19Niwa wo tsukuru
03:21Honto ni yama no naka ni
03:24Nichijou wo wasureru koto ga dekiru to iu ka
03:28Shizuke sa no naka de
03:30Kichou no rekishi wa shouwa go nen
03:32Oosaka de maku wo akemashita
03:37Kichou no rekishi wa shouwa go nen
03:39Oosaka de maku wo akemashita
03:46Sounyousha Yuki Teiichi wa
03:48Chanoyu no seishin wo manabi
03:50Sore wo ryouri ni shouka saseta
03:52Ryouri kai hatsu no bunka kourousha desu
03:56Sado
03:58Sado kara eikyo wo uketeru
04:00Sado kara eikyo wo uketeru
04:02Sado kara eikyo wo uketeru
04:04Tabun
04:06Ikiteichi ga sono koroni
04:08Ikiteichi ga sono koro ni
04:10Soi mono wo deatta toki ni
04:12Sado no sekai to iu ka
04:14Sado no sekai to iu ka
04:16Kuni wo ugokashiteru youna
04:18Zaibatsu no kata to ka
04:20Zaibatsu no kata to ka
04:22Atsumaru shako no ba
04:24Atsumaru shako no ba
04:26Atsumaru shako no ba
04:28Atsumaru shako no ba
04:30Atsumaru shako no ba
04:32Atsumaru shako no ba
04:34Atsumaru shako no ba
04:36Atsumaru shako no ba
04:38Atsumaru shako no ba
04:40Atsumaru shako no ba
04:42Atsumaru shako no ba
04:44Atsumaru shako no ba
04:46Atsumaru shako no ba
04:48Atsumaru shako no ba
04:50Atsumaru shako no ba
04:52Heian kizoku no bunka wo irokoku nokosu kono chikara
04:57Nihon ryoori no shinzui wo dai dai sekai ni hasshin shizugete itasu
05:10I'm the third generation of the restaurant I run
05:15But my son came home
05:18to help me set up the kitchen
05:20I'm working hard at the kitchen.
05:22The fourth generation.
05:23Please come in.
05:30The fourth generation, what is your name?
05:33My name is Naoyuki Tokuoka.
05:35Mr. Naoyuki, you used to be a banker.
05:37That's right.
05:38How did you come up with the idea of starting a family business?
05:42When I was 30 years old, I thought about what I should do for the rest of my life.
05:49I decided to go back to my family business.
05:54At that time, I heard from my father that eating is something that all humans have in common.
06:04Through eating, you can contribute to society in various ways.
06:09When I heard that, I became interested in it.
06:14I want to learn a lot of things.
06:17I want the world to know the beauty and depth of Japanese cuisine.
06:28I look forward to working with you.
06:30I'll do my best.
06:33The spirit of hospitality is well-received.
06:39And the room where he will cook.
06:43Excuse me.
06:45You can see the garden from here.
06:49It's nice to see the garden from here.
06:55What kind of room is this?
06:58Matsushita Konosuke gave me this room.
07:02Originally, Matsushita Konosuke, the founder of Matsushita Electric, owned the 3rd floor in Okazaki.
07:11Teiichi Yuki inherited the 3rd floor and relocated it to this house.
07:20Then, the 100th anniversary of the founding of Kitscho was celebrated.
07:27You can see the decorations made by Takumi's skill.
07:34This is the ceiling.
07:37Wow, the ceiling is amazing.
07:41This is Ms. Morita Rieko.
07:43I saw her on this program with Mr. Morita the other day.
07:51The ceiling is made by Ms. Morita Rieko, a Japanese painter.
07:56The pattern of the flowing water is the Ooi River flowing in front of you.
08:05It is also said to symbolize the Milky Way shining in the night sky.
08:13It's a little romantic.
08:17It's like Ms. Morita Rieko.
08:21Let's eat.
08:30Wow, it's a crab.
08:33This is a crab from Taizan.
08:36I'll cut the living crab and boil it.
08:41Just by looking at the thickness of the legs, I wonder how big it is.
08:47It's very big.
08:49Taizan crabs are said to be the most expensive crabs in Japan.
08:59The fishermen themselves select one by one on the battlefield and attach a green tag to prove the quality.
09:08It's a phantom crab that can only be caught on five ships.
09:17I'll take a picture.
09:22There is charcoal in the bottom of the bottle.
09:25I'll put a live crab on it.
09:28Then I'll put a Japanese paper on it.
09:35I'm putting water on it now.
09:37Then it will be steamed.
09:41There is a strong fire from below, so it will be steamed.
09:46The water will not fly away and it will be baked.
09:52It smells good.
09:54Yes, it smells good.
09:59I'll put a Japanese paper on it.
10:07It smells good.
10:14Thank you very much.
10:17It smells good.
10:26It smells good.
10:28It smells good and looks delicious.
10:30It looks delicious.
10:39I'll eat it as it is.
10:46The flesh is fluffy.
10:55It's the first time I've ever eaten a crab.
11:05It's strange to say that the flesh of this crab is crispy, but it makes a crispy sound.
11:17The more I chew, the more the sweetness of the crab spreads in my mouth.
11:25I don't know if the viewers can understand this deliciousness.
11:29I wonder what the crab I've eaten so far was like.
11:35I was surprised that it was so crispy.
11:39It's like you can feel the fibers.
11:47Are you still filming?
11:50Are you still filming?
11:52I want you to eat slowly.
11:57The second dish is...
12:00It's amazing.
12:02It's amazing.
12:05It's the scenery of autumn.
12:08When it gets colder, the frost falls.
12:12There's a little frost, but the frost is falling.
12:16It's like this.
12:18It's so beautiful.
12:20Foreigners will be happy to see this kind of food.
12:27It's a seasonal dish that can't be done overseas.
12:35Hassun captured the season of Arashiyama.
12:40It expresses the delicate transition from autumn to winter.
12:49Guji's Nikogori is like the frost of winter.
13:00It's a fun dish that has a variety of flavors in my mouth.
13:10This is shrimp and caviar.
13:13There are mashed potatoes in the shrimp.
13:17I'll try the caviar alone.
13:19It's a little different from regular caviar.
13:27It's soy sauce.
13:29It's soy sauce, which Japanese people love.
13:32It's completely different.
13:34It's seasoned with caviar.
13:37The umami of aged soy sauce is used.
13:40Foreigners will be very happy.
13:44This is delicious.
13:46This is fried shrimp.
13:51I'll eat this in one bite.
14:08This is fried potato.
14:12It's crispy.
14:15It has the umami of soy sauce and caviar.
14:20I can't help but admire the tenderness of mashed potatoes.
14:26It's busy in my mouth.
14:30It's delicious.
14:32I drank it all.
14:35I should have eaten more slowly.
14:42This is really interesting.
14:46And the third dish.
14:49This is rice.
14:54Today, I prepared rice cooked with pufferfish.
14:59The rice cooked with pufferfish is colorful.
15:07This is amazing.
15:09This is pufferfish meat and fried pufferfish.
15:13It's colorful.
15:16The pufferfish meat is crushed and added to the sauce.
15:22It's delicious.
15:25It's delicious.
15:33It's delicious.
15:37This is pufferfish meat and fried pufferfish.
15:42This is a whole pufferfish.
15:45The fried pufferfish has persimmon seeds.
15:49The persimmon seeds are powdered.
15:52It's dazzling.
15:54It's a little spicy.
15:57I've been doing this since my grandfather's time.
16:00This is a Japanese dish that the world is proud of.
16:03This time, I asked Mr. Kichou.
16:08Every time I ate it, I was surprised and discovered a new taste.
16:15I realized that Japanese food is not only delicious, but also a dish that makes people happy.
16:29This is a beautiful Japanese dish that the world is proud of.
16:34This is a beautiful Japanese dish that the world is proud of.
16:38Next is OBI, which attracted top brands from all over the world.
16:46This is Muromachi-dori, the center of Kyoto.
16:53I'm going to a place where top brands from all over the world come to train.
17:02I'm looking forward to it.
17:05This is it.
17:09This is GENBEI KONDAYA.
17:12Excuse me.
17:17Wow.
17:20Excuse me.
17:24Hello.
17:26My name is KAKUITAKO.
17:28Nice to meet you.
17:29Nice to meet you.
17:31It's nice to meet you.
17:37OBI KONDAYA GENBEI
17:43It was founded about 280 years ago in the Edo period.
17:51Mr. Yamaguchi GENBEI, the 10th president.
17:55He is known all over the world for producing traditional Japanese crafts, OBI.
18:08I will show you the ultimate OBI made by Mr. GENBEI.
18:15Wow.
18:21It's wonderful.
18:25The only beautiful OBI is right in front of you.
18:44OBI KONDAYA GENBEI
18:55The beauty of Kyoto recognized by the world.
19:00What is the name of Mr. Yamaguchi GENBEI's OBI known all over the world?
19:07It's wonderful.
19:10He is making OBI.
19:13Wow.
19:17The OBI made by Mr. GENBEI is on display.
19:24First of all, can you explain this?
19:28It's beautiful.
19:30This is a painting of the emperor of China about 800 years ago.
19:41This is an OBI designed based on the painting of grapes and cherries,
19:49which were offered to the emperor by Persia during the Southern Sino-Japanese War.
19:57These are all woven objects, right?
20:00Yes, they are.
20:03I would like to make the bristles of the brush properly.
20:14I think most people will look at this part.
20:19This part is the most difficult part.
20:21I see.
20:23The thread around here is probably thin enough to be invisible to the naked eye.
20:33The thread is too thin.
20:37Too thin.
20:41This is the ultimate beauty.
20:44This is the name of Mr. GENBEI's OBI.
20:49These OBI are the only works of art,
20:52which are not compromised with material, technology,
20:56and life, in order to inherit their characteristics.
21:06Mr. GENBEI is visited by the world's top brands,
21:10including CHANEL.
21:19In the beginning, the OBI was just a belt,
21:23which was only tied around the time of Azuchi Momoyama.
21:29The current OBI was born in the middle of the Edo period.
21:34It is said that a gorgeous way of tying was born
21:38with a thick OBI to emphasize the femininity due to the popularity of Kabuki.
21:49This is the OBI called YAKUMOGIKU by Mr. GENBEI.
21:58I think the ultimate beauty of Ito JAKUCHU is its fabric.
22:04The fabric of Ito JAKUCHU is transparent,
22:09floating, and weightless.
22:13It took me 10 years to express that.
22:19Can I have a closer look?
22:25There was a restoration of Ito JAKUCHU.
22:28Ito JAKUCHU is drawn on the back.
22:32I don't draw on the front.
22:35The reason is that I draw on the front
22:38using the blurring effect of drawing on the back.
22:43The technique called URAZAISHIKI used by Ito JAKUCHU
22:47is said to have expressed the deep color and three-dimensional effect
22:51by painting on the back and looking at it from the front.
22:58I can't use the blurring effect,
23:03so I drew a few vertical lines.
23:06From the bottom?
23:07Yes, so the thread at the bottom is coming out from the top.
23:16By drawing many vertical lines,
23:20he created a fabric floating in space.
23:29Mr. GENBEI, I have a question.
23:32I'm curious about everything,
23:35but is this a KUJAKU?
23:38Please touch it.
23:46It's soft.
23:48This is a KUJAKU.
23:52I use this soft part.
23:56This part is like a baby's hair.
23:59This is the width of the KUJAKU.
24:04I use four of them.
24:10The obi with the KUJAKU feathers
24:13is the ultimate piece of art.
24:21Why did he use the KUJAKU feathers?
24:24Actually, it has something to do with a Sengoku Busho.
24:29In fact, the KUJAKU Jinbaori
24:32was worn by several Sengoku Busho.
24:35Most of the KUJAKU feathers
24:38were inserted from the bottom.
24:41In the end, Uesugi Kenshin
24:45happened to see the ORIMON.
24:48He happened to see it.
24:52It's hard to collect the KUJAKU feathers
24:55450 years ago.
24:58It's a big deal.
25:01I wanted to do it again.
25:04I thought it would be easier.
25:07If I couldn't do it...
25:10Did you think you could do it
25:13450 years ago?
25:16It's easier now than then.
25:19If I couldn't do it,
25:22I shouldn't have been so proud of myself.
25:25That's why I did it.
25:32It's a challenge beyond time.
25:35The unwavering teacher as a craftsman
25:38created a masterpiece.
25:42In the obi,
25:45the tradition of Japan
25:48and the feelings of Genbei
25:51were beautifully woven.
25:55Next is Michiko Hada.
25:58Shikisa-ebi created by nature.
26:01I'm going to a place
26:04where I'm very busy.
26:07When I go here,
26:10I can feel the world of beauty.
26:13I can feel the beauty of Japan.
26:16This is it.
26:19Hada-san of Kyoto 2
26:22will guide you to Kyoto.
26:25Hello.
26:28It's been a long time.
26:31You haven't changed.
26:34It's been a long time.
26:37I visited Fushimi-ku.
26:40It's a workshop of Yoshioka,
26:43a dyeing artist from the Edo period.
26:47He dyes with traditional techniques.
26:53This is Mr. Yoshioka Sarasa,
26:56the 6th generation owner.
27:03In Yoshioka, a dyeing artist,
27:06he only uses natural dye
27:09from plants.
27:16It's already beautiful.
27:22Dyeing cloth and dye.
27:29In fact, the history of dyeing
27:32is old.
27:35It's said to have been passed down from generation to generation.
27:38The color is
27:41purple and red.
27:44It's different from
27:47the color of a rainbow.
27:50It's light purple
27:53and a little dark.
27:56It's a subtle color
27:59that can't be called orange.
28:02Basically, it can be dyed
28:05from a dark color to a light color.
28:08Can I see?
28:11It's dyed in gradation.
28:14I think it's very Japanese
28:17to have this much gradation
28:20in one piece.
28:23The subtle nuances
28:26of dandan and ussura
28:29have existed since that time.
28:32At that time, it wasn't called gradation.
28:35It was called ungen.
28:38It was said to be a color that looked like a cloud.
28:41So it's something closer to nature.
28:44It's unique to Japan.
28:47Like the sky,
28:50like the clouds.
28:53It's amazing that there's a technique
28:56like this in Japan.
28:59Ms. Yoshioka's activities
29:02are all over the country.
29:05For example,
29:08the hotel Seiryu in Kiyomizu, Kyoto.
29:11The dining room
29:14represents the colorful culture
29:17of the capital.
29:20The gradation of colors
29:23is the work of Ms. Yoshioka.
29:26She expressed the beauty
29:29of the changing seasons of Japan
29:32with colors.
29:47This is part of the natural materials
29:50that are used in the garden.
29:54What is this?
29:57This is a dye called Akane.
30:00At a glance,
30:03you might not be able to tell.
30:06It looks brown.
30:09The Akane color reminds us of the sunset.
30:12It's a calm color with a hint of yellow.
30:15It's difficult to express colors
30:18with the dye used in plants.
30:21What kind of dye do you use
30:24to make it green?
30:27I can only imagine
30:30what will turn green.
30:33Like the green grass next to it.
30:36Yes.
30:39Basically,
30:42there are a lot of plants
30:45that are green,
30:48but the green grass is called
30:51a herbicide.
30:54When it leaves the tree,
30:57the herbicide turns brown
31:00or yellow,
31:03so it can't be dyed green
31:06in the natural world.
31:09So the dye is layered
31:12to make it green.
31:15So the green grass
31:18is dyed twice?
31:21That's right.
31:26The colors created by ancient wisdom
31:29are still passed down
31:32like this.
31:36After this,
31:39let's take a look at the process of dyeing.
31:42What is the delicate technique
31:45that is demonstrated there?
31:48The beauty of Miyako,
31:51recognized by the world.
31:54The delicate and beautiful Japanese color
31:57created by Yoshioka,
32:00the master of dyeing.
32:03Excuse me.
32:06Let's take a look
32:09at how the dye is dyed.
32:15It looks heavy.
32:18Yes, it's long,
32:21so if you soak it in water,
32:24it becomes a little heavy.
32:27To dye it in a more vivid color,
32:30the dye is soaked many times
32:33in the red dye.
32:38The dye is all hand-dyed.
32:41To prevent the soaked dye
32:44from becoming uneven,
32:47the latest precautions are taken.
32:50There are many types of red dye,
32:53but Japanese red dye
32:56is a beautiful color with a little yellow.
32:59To dye a beautiful red dye
33:02is the skill of the person
33:05who is dyeing it.
33:10It's a delicate work.
33:14Especially for silk,
33:17the absorption is a little fast,
33:20so we try not to take it out of the liquid surface.
33:23We try not to make it uneven
33:26when we dye it.
33:30The Japanese color dyes
33:33are supported by these special techniques.
33:38So, how were the color dyes made?
33:41The hint is in the culture of the Heian period.
33:47The combination of the clothes
33:50and the flowers of the season,
33:53and the natural scenery
33:56are incorporated into the color of the clothes.
33:59That's what the Heian period did.
34:03It's a good sense to wear
34:06the perfect color combination for the season.
34:10The combination of the season
34:13and the beauty of nature
34:16is called Kasane-irome.
34:20This delicate combination
34:23has been used in 12 paintings
34:26to create a unique color of Japan.
34:30If we look at the 365 days of the year,
34:33we think of the old history,
34:36but in the 20th century
34:39and in the 70th century,
34:42the seasons were separated
34:45and the seasons changed
34:48so the delicate combination
34:51was incorporated into the color.
34:54I think it's the use of colors
34:57to express the seasons
35:00and to make people feel
35:03that the seasons are changing.
35:08What is important
35:11to express the colors?
35:14I think water is very important.
35:17When you use a dark color
35:20or a muddy color,
35:23you use iron to color it.
35:26The water in Kyoto
35:29has very little iron,
35:32so the color comes out beautifully.
35:35Because the water is so beautiful,
35:38the rice tastes good,
35:41and the tea tastes good.
35:44The water of Kyoto
35:47supports the eternal beauty.
35:50In the capital of Kyoto,
35:53there is abundant underground water.
35:56This water has nurtured
35:59the culture of dyeing.
36:02The heart that admires color
36:05and the pure water
36:08have created the beauty
36:11that the world is proud of.
36:18Next is Ms. Danrei.
36:21Karakami is loved from the past to the present.
36:27What did Ms. Dan face?
36:33I would like to ask about Karakami,
36:36which the world pays attention to.
36:40Hello.
36:42Welcome.
36:43Nice to meet you. My name is Danrei.
36:45I'm Karacho. My name is Chouemon Senda.
36:49We visited Karacho,
36:52the only Karakami specialty store in Japan
36:55that has existed for 400 years.
36:59Karacho's Karakami,
37:01which dates back to the early Edo period,
37:04has been used in many historical buildings
37:07such as buildings and temples.
37:12Its beautiful costumes
37:15are used in Fusuma and Tategu.
37:23The craftsman who inherited such a traditional technique
37:26is Karacho's founder, Chouemon Senda.
37:31First, let's see the real Karakami.
37:38It's beautiful.
37:44Amazing.
37:47The ceiling is beautiful, too.
37:49The ceiling, too.
37:51This is Fusuma.
37:54It's all around.
37:57The walls, ceiling, Fusuma,
38:00and Tokonoma are all covered with Karakami.
38:04This is Shochikubai.
38:06There are pine trees.
38:08There are pine trees here, too.
38:10Bamboo.
38:12The ceiling is plum.
38:14In Shochikubai,
38:16people are invited to the space
38:19where they raise their luck.
38:22By the way, the pattern on the ceiling
38:25was used in the Gosho period
38:28during the Tenpo period.
38:32It's very cute.
38:34Yes, it is.
38:37I heard the word Karakami for the first time.
38:40What is Karakami?
38:42What is Karakami?
38:45Karakami is a beautiful piece of paper
38:48from a foreign country.
38:51It's called Karakami.
38:53It's called Karakami.
38:57During the Kento period,
38:59beautiful paper from the continent
39:02was called Karakami.
39:05Eventually, it evolved independently
39:08according to Japanese aesthetics.
39:11During the Heian period,
39:13nobles were loved as decoration
39:16by writing letters and songs.
39:21The characteristic of Karakami
39:24is the powder of stone mixed with paint,
39:27called kira.
39:29It shines depending on the angle of the light.
39:33Foreigners are interested in Karakami.
39:36What do you do?
39:38Foreigners are interested in Karakami.
39:40What do you do?
39:42It's very different from
39:45printing and industrial products.
39:48It's like a handwork.
39:51I call it the beauty of mismatch.
39:54Western society is very logical.
39:57In Japan, people are interested
40:00in things that don't exist in our culture,
40:03such as the presence and appearance.
40:06In Japan, people are interested
40:09in things that don't exist in our culture,
40:12such as the presence and appearance.
40:16Let's take a look at Choemon's workshop.
40:22Do you want to take a look?
40:24Yes, please.
40:31This is the Fusuma...
40:34This is the Tenpyo-ogumo.
40:37It's the flow of the Tenpyo culture
40:40in Nara.
40:43This is the Takarantama.
40:46This is the Ganryu.
40:49It's interesting.
40:52Since its inception in the Edo period,
40:55more than 600 hangi have been passed down.
40:58more than 600 hangi have been passed down.
41:03Choemon is carving new hangi
41:06to pass down the tradition to the future.
41:09to pass down the tradition to the future.
41:13Choemon, could you show me
41:16how you carve the patterns?
41:19In a special way?
41:20Yes, in a special way.
41:21I understand.
41:22I understand.
41:23He uses the Ganryu used in Japanese painting.
41:26He uses the Ganryu used in Japanese painting.
41:37First, he puts paint on the tools
41:40that he used to carve the patterns.
41:46He puts the paint on the hangi.
41:57Then, he gently pours the paint
42:00onto the Japanese paper.
42:03Then, he gently pours the paint onto the Japanese paper.
42:08And the Hangi is finished!
42:16The process of carving the traditional Japanese paper
42:19has been going on for 400 years.
42:27He gently puts the Japanese paper on the colored hangi.
42:34He gently puts the Japanese paper on the colored hangi.
42:42He checks the consistency of the paint
42:45and adds more color.
42:51He puts the paint on the hangi again.
42:54He puts the paint on the hangi again.
43:00And then...
43:01And then...
43:10It's like he's taking a picture.
43:14Wow, that's amazing.
43:17It's like he's taking a picture.
43:20It's like he's taking a picture.
43:24It's beautiful.
43:27The way he pours the paint
43:30gives the traditional Japanese paper its characteristic look.
43:33gives the traditional Japanese paper its characteristic look.
43:38This is the Hangi.
43:41How do you connect the two?
43:44The Hangi is carved to connect the two patterns.
43:47The Hangi is carved to connect the two patterns.
43:50It can be 5 meters, 10 meters, or 100 meters long.
43:53But you have to make it with the same tone.
43:56But you have to make it with the same tone.
43:59You have to make the rhythm of the day
44:02and pour 50 or 100 sheets at the same time.
44:05It's not just about pouring.
44:08It's about putting yourself in the right place
44:11and facing the world.
44:14I think that's what makes it beautiful.
44:18The Karakami that Chouemon paints
44:21is now attracting attention from all over the world.
44:32This is the order room.
44:35Wow, it's beautiful.
44:38Wow, it's beautiful.
44:41Wow, the ceiling is amazing.
44:44Wow, the ceiling is amazing.
44:47In order to spread Karakami to the world,
44:50I made a space with patterns.
44:53The floor...
44:57I thought that if this piece can attract people
45:00to see Karakami as an art,
45:03I thought that if this piece can attract people
45:06to see Karakami as an art,
45:09I thought that if this piece can attract people
45:12to see Karakami as an art,
45:15even people who don't have a Japanese-style room
45:18I don't know until you tell me.
45:24I'm very happy as a Japanese person to think that the craft that my ancestors made hundreds of years ago will spread to the rest of the world.
45:38I think that the future of Karakami will be such that the beautiful things of Japan will move the people of the world.
45:49I'm really looking forward to it.
45:54The tradition of the capital, which has been nurtured for a long time, is moving the hearts of many people across borders and times.
46:08I think that the future of Karakami will be such that the beautiful things of Japan will move the people of the world.