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00:00The next destination is Gunma Prefecture.
00:08Let's go.
00:09Let's go.
00:10The northern Kanto prefecture is amazing.
00:14The Showa village spreads at the foot of Mount Akagi.
00:20There is a magnificent view of the mountains and a precious rural landscape.
00:30It is one of the most beautiful villages in Japan.
00:34I see.
00:38Actually, we talked about this the other day.
00:41Christina, maybe something is missing here.
00:45What do you mean?
00:47This is konnyaku.
00:49Konnyaku is not available in Germany.
00:52I would be happy if I had a chance to learn about konnyaku in Japan.
00:57Speaking of konnyaku.
00:59Konnyaku is also used in oden and dengaku, which is familiar as a ingredient for kenchinjiru.
01:10Konnyaku potato made from satoimo is used as a raw material.
01:15Gunma Prefecture is a major producer of konnyaku, which accounts for about 95% of the domestic konnyaku harvest.
01:24That's amazing.
01:28The Showa village has the largest area of cultivation in Japan.
01:33That's amazing.
01:35The farmer who kindly accepted Christina's enthusiasm.
01:42Hello.
01:44Welcome.
01:48I'm Christina.
01:50I'm Christina.
01:51I'm from Germany.
01:53I have no knowledge of konnyaku at all.
01:56Please let me study here.
02:04Mr. Ishii makes a very rare konnyaku, which is different from ordinary konnyaku.
02:13Would you like to see a handmade konnyaku made from raw potatoes?
02:19What is a konnyaku made from raw potatoes?
02:22What is a konnyaku made from raw potatoes?
02:27Mr. Moe will show you.
02:29Here you are.
02:32This is a konnyaku made from raw potatoes.
02:36The color and shape are different from ordinary konnyaku.
02:42What is the difference?
02:44Konnyaku sold in general is made from konnyaku potatoes.
02:54Konnyaku potatoes are dried and powdered to harden.
03:01Konnyaku potatoes are colored with seaweed.
03:12Konnyaku made from raw potatoes is dried and powdered.
03:21Konnyaku made from raw potatoes is dried and powdered.
03:29I eat konnyaku made from raw potatoes.
03:37The taste of konnyaku is not strong, but it is very fresh.
03:48Konnyaku made from raw potatoes is dried and powdered.
03:57This is a konnyaku made from raw potatoes.
04:06This is a konnyaku made from raw potatoes.
04:16Do you dig it by hand?
04:19I will show you how to dig it.
04:26Digging konnyaku.
04:46You can dig it like this.
04:50The moment when the konnyaku comes out of the soil is moving.
04:56The amount of konnyaku harvested is about 600 tons per year.
05:01There are 50 konnyaku fields in Ishin-san's field.
05:06The area is 23 hectares, which is about 5 times the size of the Tokyo Dome.
05:13There is one thing to worry about in the field.
05:18Do you cut all the stems and leaves before harvesting?
05:23The temperature in the field is about 20 to 23 degrees.
05:29When the temperature drops below 5 degrees, the leaves wither little by little.
05:35That's it.
05:37That's konnyaku stems and leaves.
05:45The field is green from summer to autumn.
05:49It's so green.
05:51When the temperature drops below 5 degrees, the leaves wither.
05:56When the leaves wither, it's time to harvest.
06:00When the leaves wither, it's time to harvest.
06:02Help harvest.
06:07He found something.
06:10What is the small ball around this potato?
06:17This is a baby konnyaku.
06:23This small ball is a baby konnyaku.
06:30Actually, there is a surprising cultivation method for konnyaku potatoes.
06:36It takes three years to harvest.
06:41In other words, does it take three years for a baby to grow up?
06:47In addition, the history of 770 years.
06:50Kamakura Kenchoji, which is said to be the origin of Kenchinjiru.
06:55I have to go to the head family.
07:12Mr. Inahara, is there anything you've been into lately?
07:16It's the most fun when you're cutting fire with a saw.
07:23Do you have a saw?
07:26I have about five saws.
07:29What do you do with the cut blood?
07:31Finally dry it and roll it up.
07:35If you need firewood.
07:37It's the ultimate.
07:41In search of konnyaku, which is essential for Kenchinjiru.
07:46I visited a farmer in Gunma.
07:49Mr. Christine from Germany.
07:52I asked him to show me the storage of konnyaku potatoes.
07:57It's like this.
08:00It's full of babies.
08:03This is what was planted in spring and dug out in autumn.
08:09Konnyaku is 6 months in the field and 6 months in the warehouse.
08:15Half a year, half a year.
08:17It starts planting in the fall of this year.
08:20It's here until then.
08:24It's weak against the cold.
08:26It's dug out in the winter and stored in a storage room.
08:30And this is the second year.
08:39What is the second year?
08:44In addition, in another warehouse.
08:49It's the size I saw in the field.
08:53It takes three years to ship.
09:00In other words, it takes three years for the baby to grow up?
09:05That's right.
09:07It's planted in spring of the first year and dug out in autumn.
09:11It's stored in a warehouse in winter.
09:14It's planted and dug out in the second year and stored again.
09:18Repeat?
09:20It's finally harvested in the third year of autumn.
09:23This is a big deal.
09:25Konnyaku potatoes take three years to grow.
09:32Konnyaku potatoes have a dietary fiber called glucomannan.
09:38It's also known as the butterfly's sand.
09:43In the winter, the temperature, humidity, wind, and humidity are kept optimally.
09:50It's planted in spring.
09:55This is the safe where the treasures of next year are stored.
10:00That's right.
10:03Konnyaku potatoes are generally made into powder.
10:07How to make Konnyaku potatoes, which are all handmade.
10:15First, cut it in half.
10:19It smells like potatoes.
10:23It's fresh.
10:25It's fresh, isn't it?
10:27It's to make it easier to cook.
10:31Can you eat it as a fried potato?
10:34You can't eat it as it is.
10:39Why?
10:40If you chew the glucomannan, which is included in Konnyaku potatoes,
10:47it seems to pierce the mucous membrane.
10:52The glucomannan, which is included in Konnyaku potatoes,
10:55has a needle-like crystal and stimulates the mucous membrane,
11:00so you can't eat it as it is.
11:03If you eat it, will you get sick?
11:06For example, you may have a high fever.
11:09I didn't have a high fever.
11:12I've eaten it before.
11:14I can't eat it, but I've eaten it.
11:18I've eaten it before.
11:20I thought I was going to die.
11:22You've had a lot of experience.
11:24It hurts all the time.
11:26In fact, you can't eat konnyaku potatoes whether you fry them or boil them.
11:33How can you eat konnyaku potatoes?
11:42After 15 minutes of boiling,
11:45add hot water and mix with a mixer.
11:48I have to crush it.
11:53Transfer it to a large pot and stir it further to make it thick.
12:00Wow, it's thick.
12:02By adding the powder of grilled scallops,
12:07you can remove the stimulation of the needle-like crystal.
12:13When you add this, you have to mix it quickly.
12:17Otherwise, it won't turn into konnyaku.
12:21This is the most important thing.
12:23That's right.
12:25It also has the role of solidifying.
12:27It's fast in the game of time.
12:31If you dissolve the powder of the shell in boiling water...
12:36Here we go.
12:38One, two, three.
12:42One, two, three, four, five, six, seven, eight, nine, ten.
12:51More, more, more.
12:53You can do it.
12:55It's training.
12:57You can do it.
12:59You can do it.
13:01You can do it.
13:04I did my best.
13:07You were praised.
13:09Perfect.
13:10Good job.
13:11It was a good experience.
13:13Transfer it to a bat and cut it into 24 pieces.
13:18It's crowded.
13:20Good job.
13:21Put it on fire again.
13:24If you leave it for an hour, you can finally eat konnyaku.
13:29It's done.
13:30It's done.
13:31It's tough.
13:32Konnyaku is amazing.
13:35Why do you make konnyaku, which takes so much time and effort?
13:41In this area, in each household,
13:45when the time came,
13:47for example, grandmothers made konnyaku.
13:51It was very delicious.
13:54We wanted to deliver that taste to everyone,
13:58so we started making konnyaku.
14:02One hour later.
14:08It's the best.
14:11At Ms. Ishii's house,
14:16Ms. Christine helped make Kenchinjiru with raw sweet potato konnyaku.
14:21It's here.
14:23Ms. Ishii's mother taught her.
14:28When there was a celebration or an event,
14:33my mother always made it for me.
14:37Kenchinjiru is a local dish that is associated with farmers' annual events in Gunma.
14:45First, the raw sweet potato konnyaku.
14:49The cross section is rough.
14:52It's okay if it doesn't look good,
14:56so that the taste can be absorbed.
15:00Put it in a bite-sized bowl.
15:04In the Ishii family,
15:06it's a tradition to add deep-fried tofu and chikuwa.
15:10I want to add deep-fried tofu.
15:12Stir-fry with sesame oil.
15:14Stir-fry.
15:18Dashi made with kelp and onions.
15:24Season with salt and soy sauce.
15:32Is it supposed to be like this?
15:38Very good.
15:39Very good.
15:42Good job.
15:46Next,
15:47another easy-to-make raw sweet potato konnyaku dish.
15:52I'm going to make a delicious recipe,
15:54deep-fried konnyaku.
15:57That sounds interesting.
16:01Cut it into dice.
16:04Dice it.
16:07Put it in a plastic bag.
16:09Add white dashi and grated garlic.
16:11Is it okay to deep-fry konnyaku?
16:13Yes.
16:15Mash it well.
16:16Leave it for 10 minutes until the taste is absorbed.
16:20Heat it in a frying pan.
16:22Get rid of the moisture.
16:24The konnyaku starts to crackle.
16:27So I'm going to fry it until it crackles.
16:29Until it crackles.
16:30Can you hear it?
16:32It's true.
16:34It sounds good.
16:37Coat the konnyaku with rice flour and deep-fry it.
16:41It's a good color.
16:42It looks good.
16:44It's done.
16:46It looks like sweet potato.
16:47It looks delicious.
16:50It smells good.
16:51It's like deep-frying chicken.
16:55That night.
16:57The next day.
17:01Wow.
17:06Welcome.
17:08Welcome.
17:11I was surprised.
17:14I like this scene, too.
17:16I like this scene, too.
17:18The last scene.
17:20The name of the dish is full of konnyaku.
17:23It's amazing.
17:25It's full of konnyaku.
17:27It's very healthy.
17:30I didn't know there was such a thing.
17:32It looks delicious.
17:33The parents and the little sister.
17:37The three children gather to welcome the guests.
17:43Let's do it in Japanese style.
17:45Cheers.
17:47Cheers.
17:50Cheers.
17:52Cheers.
17:54Emma.
17:56Thank you for the meal.
18:00Thank you for the meal.
18:01You said it very well.
18:04The name of the dish is deep-fried konnyaku.
18:12It's juicy and delicious.
18:17I'm glad to hear that.
18:20Miso Dengaku.
18:22It's delicious.
18:25The combination of miso and konnyaku is perfect.
18:31The name of the dish is deep-fried konnyaku.
18:40Which one is the most delicious?
18:46Deep-fried konnyaku.
18:49This is the most delicious.
18:51This is the most delicious.
18:57You put too much in your mouth.
19:00It's delicious, but I put too much in my mouth.
19:05My mouth is full.
19:08It's cute.
19:10This is a local specialty, Kenchin-jiru.
19:18Kenchin-jiru.
19:22Konnyaku absorbs the umami of fresh vegetables.
19:26It's the best.
19:29I didn't expect you to be so impressed.
19:33It's delicious.
19:34No, no, no.
19:35It's always delicious.
19:37Where did you meet and get married?
19:42We met when I was studying abroad in Canada.
19:48I fell in love with Kenchin-jiru.
19:52I chased after Kenchin-jiru.
19:54I ran away from Kenchin-jiru all the time.
19:57Eventually, her love for Kenchin-jiru was transmitted.
20:01When I noticed it, it was like this.
20:05I thought it was the other way around.
20:09What do you want to do with Kenchin-jiru in the future?
20:19I want to make the most of what I learned in Japan and open a cooking class for Kenchin-jiru.
20:28I want to take a cooking class.
20:31I want to go with my whole family.
20:34You want to go, don't you?
20:35Yes, I do.
20:37It's a good plan.
20:51I learned a lot about how hard it is to grow sweet potatoes for three years and how to make Konnyaku with fresh sweet potatoes.
21:00I hope that many people will receive handmade Konnyaku and share their health.
21:08Thank you for your support.
21:16I think the passion for Kenchin-jiru that Christine has brought us together.
21:27Thank you very much.
21:31I'm looking forward to the day we can meet again.
21:34And then...
21:38Wow.
21:40It's for drinking beer, isn't it?
21:42They give souvenirs containing the names of the Hanburgs they live in.
21:48It's cute.
21:52You will never walk alone.
21:56And this is for you, too.
22:02Let's walk together.
22:08We have a gift for you, too.
22:11This is Daruma.
22:15I want you to drink Kenchin-jiru in Germany with this vessel.
22:20This is a tableware designed by Daruma, a traditional craft of Gunma.
22:25It's cute.
22:26This is a gift of Konnyaku.
22:29This is a Konnyaku we made with Christine.
22:36The name of the Konnyaku they made together is...
22:41Ishii Made Original & Christine.
22:50Thank you very much, Ishii family.
22:55Next, we're going to...
22:57We're going to...
22:58We're going to...
23:01Komono-cho, which is close to Suzuka Mountain in Mie Prefecture.
23:07As a village of Banko-yaki, there are many Kama-moto.
23:11It's a famous mountain area in Japan.
23:15In the middle of the Edo period, the governor of Kuwana, Munami Rozan, opened a Kama-moto.
23:25Since then, he has been preserving the tradition for nearly 300 years.
23:35Actually, Christine...
23:39I'd like to go to the mountain area of Banko-yaki, a hot pot suitable for Kenchin-jiru.
23:47A hot pot?
23:49It is a heat-resistant vessel such as a hot pot.
23:52It accounts for about 80% of domestic production.
23:59The name of the hot pot is not broken.
24:04There are some hot pots that break due to sudden temperature changes.
24:12The hot pot of Banko-yaki is said to withstand experiments with heat resistance of more than 350 degrees.
24:20When we told her about Christine's enthusiasm, she kindly accepted it.
24:29Hello.
24:30Hello.
24:31Hello.
24:32I'm Christine from Hamburg.
24:34Nice to meet you. I'm Yamaguchi from Yamaguchi-toki.
24:38I'm interested in a hot pot suitable for Kenchin-jiru.
24:43Could you teach me how to make it?
24:46Yes, please.
24:50Yamaguchi-san of Kama-moto's Kamoshika-douguten is an original brand.
24:58It is rare for Kama-moto to have a brand.
25:02It is now a hot topic and is sold in about 500 stores nationwide.
25:08It's so cute.
25:11What is the most popular one?
25:15The most popular one is the rice hot pot.
25:18That's nice.
25:20Which one do you recommend for Kenchin-jiru?
25:23I recommend the rice hot pot for Kenchin-jiru.
25:28It won't break even if you heat it.
25:32Why won't it break?
25:35When you heat the clay with a petalite, the clay will move.
25:43So the clay will move at a minimum temperature difference.
25:48In the 1930s, the petalite, a hard-to-expand ore, was first used in a clay pot in the world.
25:59It developed a clay pot that won't break due to rapid temperature changes.
26:04I see.
26:06Won't it break even if you hit it somewhere?
26:09It will break.
26:11That's right.
26:14In order to develop the clay pot industry,
26:17they developed a clay pot that is convenient to have on the table.
26:23There are about 500 items.
26:29Let's go to the workshop to see the manufacturing process.
26:35Oh, wow.
26:40How long does it take to make a clay pot?
26:45It takes about a week to ten days.
26:52What is the secret of a clay pot that won't break?
26:57First of all,
27:00they use a plaster mold to make the lid of the clay pot.
27:06This is a lump of clay.
27:10We push it into the mold.
27:15The key point is to flatten the surface.
27:21We set the mold to this force and rotate it.
27:29Then we slowly lower the mold.
27:33They apply pressure to the clay and make it even.
27:38Wow, that's amazing.
27:39They shape the protruding clay.
27:45If it doesn't come out, it's done.
27:51It takes about half a day to dry.
27:58Then...
28:03It's beautiful.
28:06Let's look at the cross section.
28:08The thickness is about 7 mm.
28:15That's great.
28:18Next, they shape the lid of the clay pot.
28:26They make it easy to put your fingers in when you grab it.
28:30Oh, that too?
28:32I decide the angle so that it doesn't slip from my hand.
28:39Christine also experiences it.
28:43They make the mold flat and shape it.
28:46That's good.
28:50They also make a V-shaped cut.
28:56Cookies are easier.
29:06Actually, there is an important role in this cut.
29:12The effect of releasing steam and heat from here makes it easier to hold.
29:20Next, the adhesion of the handle.
29:29They also experience applying a top coat to a matte clay pot.
29:34Wow, that's amazing.
29:36Wow.
29:42Good.
29:44They put it in the kiln and bake it at about 1200 degrees for 12 hours.
29:50It's my first time, but I'm doing great.
29:55I hope you will continue to train at home.
29:59Thank you very much.
30:02When the work is done...
30:09Welcome.
30:10This is Christine.
30:12Welcome.
30:13It's like a hotel.
30:15It's wonderful.
30:19It's a surprise.
30:22I'm Kuroda. Nice to meet you.
30:24I'm Mori.
30:25They are Yamaguchi's colleagues.
30:30I'm Moriko Torimori. Nice to meet you.
30:32Nice to meet you, too.
30:34They are the decorators of the welcome party room.
30:37We also decorate the upper part of the room.
30:40They also prepare food for guests.
30:46Thank you for your kind hospitality.
30:50Thank you very much.
30:52The food in the bowl is all local ingredients.
31:00It looks delicious.
31:03It looks delicious.
31:08Cheers.
31:11Cheers.
31:17Makomo is said to be the origin of the name of Komono-cho.
31:22Makomo grows in wetlands.
31:25Makomo grows in wetlands.
31:29Makomo grows in wetlands.
31:34Makomo grows in wetlands.
31:42The sweetness spreads in my mouth.
31:46The sweetness spreads in my mouth.
31:49I'm glad.
31:51She used to be a member of the Tokugawa Shogunate.
31:55She used to be a member of the Tokugawa Shogunate.
31:59It's big.
32:05It's the best shellfish I've ever eaten.
32:08Cheers.
32:14Then...
32:17The rice is dry.
32:23The rice is dry.
32:26The rice is dry.
32:35It's delicious.
32:39Then...
32:43Would you like to eat my Kenchin-jiru as a thank-you gift?
32:48Kenchin-jiru.
32:53There's konnyaku, too.
32:56Then...
32:59She used the ingredients she got as a gift.
33:04She used the ingredients she got as a gift.
33:08It's great.
33:10She's an all-star.
33:12Kenchin-jiru is a popular dish in Japan.
33:18It's a great dish.
33:20She mixed the recipes she learned.
33:23It's great.
33:27How is it?
33:30It's great.
33:32What is it?
33:43I hope you'll like it.
33:48Wow.
33:53It looks great.
33:56It looks great.
33:58She was looking up at it.
34:00She was looking up at it.
34:01KENCHIN-JIRU
34:10It's great.
34:12It's great.
34:15I love the smell of vegetables.
34:19It warms me up.
34:22I'm glad she liked it.
34:25I'd like to invite her to come to Germany again.
34:30And we'll have a Kenchin-jiru party.
34:33That would be great.
34:35Let's do it.
34:41It's a promise.
34:43It's a promise.
34:55I have a message for you.
35:00I learned how to make BANKO-YAKI DONABE.
35:04I learned how to make BANKO-YAKI DONABE.
35:09I'm glad you liked my Kenchin-jiru.
35:15From, Christina.
35:17I'll never forget this memory.
35:20Thank you so much.
35:21The Kenchin-jiru was great.
35:27I have a present for you.
35:30What is it?
35:33It's DONABE.
35:35I'm glad.
35:38She gave DONABE as a gift.
35:43I'll make Kenchin-jiru in Germany.
35:47Goodbye.
35:50Goodbye.
35:52Thank you very much, TOUKI and his friends.
36:00The next destination is
36:04the birthplace of Kenchin-jiru, KAMAKURA.
36:11We have to go to the main house.
36:15About 770 years ago,
36:18the Zen temple was built by TOKIYORI HOJO.
36:26Good morning.
36:29Good morning.
36:32This is the house of OGOU,
36:35the second general of TOKUGAWA.
36:40The Zen temple is located in TOKUGAWA HIDETADA,
36:45which is the birthplace of OGOU.
36:50Let's visit the house of OGOU in HIDETADA.
36:56First, let's say hello to OGOU.
37:01Please bow to OGOU.
37:08Kenchin-jiru
37:15Kenchin-jiru is a special dish that can only be eaten during the day.
37:21Kenchin-jiru
37:27This is Kenchin-jiru from Kenchoji.
37:31Please try it.
37:33This is Kenchin-jiru from the Kamakura period.
37:46The texture of tofu is wonderful.
37:56Each ingredient seems to be alive.
38:02I felt that the taste and balance were perfect.
38:10The soup is really delicious.
38:14I'm sure the vegetables will be happy to eat it deliciously.
38:21How to make Kenchin-jiru?
38:25Is it okay?
38:29Kenchin-jiru has nine types, mainly bonsai.
38:32Kenchin-jiru was grown in a temple and received from a farmer.
38:38Radish and carrots are cut into strips.
38:42Burdock is chopped into small pieces.
38:46Satoimo is cut into large pieces.
38:52Next is konnyaku.
38:56Do you know how to cut konnyaku?
39:01Do you cut it with your teeth?
39:08In Kenchoji, konnyaku is cut with something.
39:13What do you use to cut konnyaku?
39:19I hold konnyaku with two fingers.
39:23I eat konnyaku with a shell.
39:29This is konnyaku.
39:32It's close.
39:34Yes, it's konnyaku.
39:37The surface of konnyaku becomes rough.
39:41I was taught that the surface of konnyaku absorbs the taste.
39:45Cut konnyaku with a spoon.
39:49Can't you cut konnyaku with a spoon?
39:53There is no spoon in the training dojo.
39:57Certainly, there is no spoon in the temple 700 years ago.
40:03Stir-fry konnyaku with sesame oil.
40:09It looks delicious.
40:13Konbu and dried shiitake mushrooms are soaked in water and left overnight.
40:21Season with salt.
40:25Soy sauce.
40:32Mirin.
40:37Taste the freshly made konnyaku.
40:47It's delicious.
40:49How is it?
40:50It's good.
40:54I would be grateful if I could tell this to many people.
40:59I will definitely do so.
41:04I heard you were coming, so I prepared a gift for you.
41:10It's a tribute to your visit.
41:13This is Kenchoji's original goshuin-cho.
41:17This is Honzon-sama.
41:19It says Namu Jizouson.
41:21You came here today, right?
41:24There is a golden goshuin on Mitsui-san's handwriting.
41:28It's cool.
41:31Thank you for the experience of Kenchinjiru and the wonderful memories.
41:38Kenchoji's Mitsui-san, thank you very much.
41:44Christina-san, we look forward to seeing you again.