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00:00AOKI WA AOKI WA TOMOYO OMAETO
00:29JOKAMACHI in Hagi, where the streets of the Edo period still remain.
00:34In addition to the classic sightseeing that touches history and culture,
00:37what is attracting attention now is
00:40the tour of the Sankan Buda stage.
00:44It is a great appeal for the hidden charm of Hagi.
00:49NISHINOKAZE brand is looking for a new sense of value to change the city in all parts of West Japan.
00:55This time, Hagi City, Yamaguchi Prefecture, has this brand information.
01:00Not only JOKAMACHI and Hagi, but also a new experience tour that the world is paying attention to.
01:07This stage is Hagi City, located in the northern part of Yamaguchi Prefecture, facing the sea of Japan.
01:13Speaking of famous places,
01:15Hagi JOKAMACHI is registered as a World Heritage Site.
01:20Due to the fact that there are few natural disasters and no war damage,
01:23the streets of the Edo period still remain as they are.
01:29For that reason?
01:33It is also said that it is the only city in Japan where the map of the Edo period can be used as it is,
01:38and there is also a guide tour where you can walk around the city with a map in one hand.
01:42Wow!
01:44Amazing!
01:46It is a tourist spot with more than 3.8 million visitors a year,
01:52but what is the tour that the world is paying attention to?
01:59Nice to meet you, Mr. Uemura, Mr. Nishida, and Mr. Inoue.
02:02I'm Mizuki Morimoto, a TYS new announcer, who is always energetic and has a lot of food.
02:07Nice to meet you.
02:08Nice to meet you.
02:10Her hobby is eating rice, and her specialty is eating a lot.
02:14I'm Mizuki Morimoto, a TYS TV announcer.
02:19First, let's look at the famous products that represent Hagi.
02:23Here, at Tenryu-gama, which was founded in 1948, you can experience Hagi-yaki.
02:30So, the Morimoto buyer will also try it.
02:35Yes, yes, pull it, pull it.
02:36Pull it up.
02:37That's it, that's it.
02:39I've been doing kendo for many years, so I think I have a lot of concentration.
02:45What do you think?
02:46Kendo? Yes, you do.
02:47Really?
02:48Yes, I think you do.
02:50She's good at it.
02:53Will she be able to use the concentration she gained from kendo?
02:56Yes, yes, yes.
02:57Pull it towards you.
02:59Yes.
03:00Then it will swell.
03:01Yes, yes, yes.
03:02Then it will collapse.
03:04Ah, ah, ah.
03:06Oh, no.
03:07This is...
03:08This is probably impossible to play.
03:12Please play it back, Sensei.
03:13This is quite difficult.
03:15It looks difficult.
03:17Even after trial and error, she managed to make it into a vessel.
03:22Yes.
03:26Yes, it's done.
03:27It's done.
03:30Mr. Uemura, who loves doge.
03:32Yes.
03:33How is it?
03:34It's the best, isn't it?
03:35I also made a bowl like this.
03:39It's cute.
03:41It's cute.
03:42How is it?
03:43It's a beautiful color, and it's cute.
03:46It's cute.
03:48It's good, isn't it?
03:51Wait a minute.
03:52What's wrong?
03:53I found it.
03:54I found it.
04:0123 seconds.
04:03Isn't it amazing?
04:05Mr. Uemura is 23 years old, and Mr. Morimoto is 23 years old.
04:10It's delicious.
04:11My face is red.
04:14It's amazing.
04:16If you look closely at this bowl,
04:20there are fine cracks.
04:22In fact, this is called a kannyu, which occurs during the process of cooling the baked doge.
04:29As you use it for a long time, the color and gloss of the kannyu will change.
04:38This is the biggest feature of Hagi-yaki, which is said to be the seven ghosts of Hagi.
04:43It has been loved for more than 400 years mainly as a bowl of hot water,
04:48but recently it has evolved into a modern style.
04:52There are various dishes.
04:54It's amazing.
04:56It's a little different from the Hagi-yaki I made earlier.
04:59It's like a Western-style tableware.
05:01That's right.
05:02It's a series of dishes that are easy to store in a tableware shelf that fits the needs of the modern era,
05:06and are designed to be easy to use on a daily basis.
05:13Tenryu-gama wants people to feel closer to Hagi-yaki,
05:16so they launched a new brand and designed it with a modern lifestyle in mind.
05:22A popular restaurant that uses Hagi-yaki as a dish is Hotori-tei in Hagi City.
05:29Hagi-yaki is served on a plate with local Choshu Wagyu and Mutsumi pork.
05:35It looks beautiful and enhances the deliciousness of the dish even more.
05:42In addition, the Ryoku-eiga, which was founded in the 4th year of the Showa era,
05:46uses the tradition of Hagi-yaki,
05:48and incorporates a variety of colors that have never been seen before to create a dish that is easy to use on a daily basis.
05:54Among them are dishes like this.
05:57It's cute.
05:59It's a bread-shaped plate with one piece of bread just right.
06:04It's like the dough of bread.
06:06It's like the color of the ears. It's cute.
06:09The dishes are shaped like bread buns.
06:12Ms. Nishida, are you good at imitating bread buns?
06:15I've never said that.
06:19I'm Doraemon.
06:22Ms. Nishida, who used to imitate Doraemon,
06:26will try to imitate a bread bun this time.
06:30I'll try to imitate a bread bun that I can imagine.
06:35I'm a bread bun.
06:38You'll get a stomachache.
06:42Don't use it.
06:46Furthermore, there is a pottery that creates the only Hagi-yaki in Hagi.
06:53Huh?
06:58Isn't this a mushroom?
07:00A large amount of mushrooms.
07:03It's colorful.
07:04Why?
07:05That's right. Why?
07:06The one who welcomed us was a colorful mushroom.
07:09What is this?
07:12Hello.
07:14There were a large amount of mushrooms outside.
07:18Aren't they cute?
07:20They're cute.
07:23I mostly make mushrooms.
07:27This is Mr. Kaneko Tsukasa, a potter from Hagi City.
07:32He is active in Japan and abroad,
07:34such as opening a pottery shop in Ginza Mitsukoshi and selling it at Milano Banpaku.
07:38He creates various works based on mushrooms.
07:43I was originally interested in underground pottery.
07:47The size and weight are quite large in terms of life,
07:52so when I make it, it's easy to get an image of making it into a work.
07:58Mr. Kaneko's atelier has a lot of mushroom works,
08:03including a mushroom with a great impact that can be sold as a photograph.
08:07Ms. Nishita, do you know what it is?
08:09What is it?
08:11It's a mushroom umbrella.
08:13You can wear it yourself and become a mushroom.
08:18If you are guided to that place...
08:21I'll open it.
08:23Open!
08:29This is amazing.
08:32It's mass-produced.
08:35A mushroom room is decorated with small mushrooms.
08:39There are more than 3,000 of them.
08:43It's a mushroom world.
08:47These are all handmade,
08:49so if you look closely, the color and shape are slightly different.
08:54And the mushroom pattern is on the plate.
08:57This is the front side of the umbrella.
08:59On the other hand, this represents the back side of the umbrella.
09:03These pictures have Mr. Kaneko's unique technique.
09:08What is it?
09:10It's the ink flow using a dropper.
09:14If you pour the colored liquid into the bowl...
09:24By adding vibration and flowing the color, it becomes a mushroom pattern.
09:29The clay is not pure white,
09:32so it was difficult to draw with a brush.
09:36If you pour the liquid naturally,
09:40the shape of the pattern will look sharper and wider.
09:45Mr. Kaneko's unique work based on mushrooms is very popular in Japan and abroad.
09:52In the Hagi-yaki gallery of Otani Sanso in Nagato City,
09:56Mr. Kaneko's works are exhibited and sold.
09:59You can feel the new charm of Hagi-yaki.
10:04Hagi-yaki continues to evolve,
10:06and the historical Joka-machi is the charm of Hagi City.
10:09But that's not all.
10:12A new sightseeing tour where you can experience the hidden charm of Hagi.
10:16Let's go!
10:19Hagi-mae...
10:216-9-8!
10:25Mr. Takahide Miyazaki of Hagi-mae 6-9-8 offers a new sightseeing tour of Hagi.
10:32Mr. Miyazaki moved to Hagi City as a regional co-operative,
10:36and took advantage of his experience in the tourism industry in Tokyo
10:39to establish Hagi-mae 6-9-8 in 2019.
10:43He is planning an experience where you can feel the nature and culture of Hagi,
10:48such as a workshop using bamboo paper and experience dyeing grass.
10:52In the past, Hagi was a tourist attraction,
10:59and many people came to see it.
11:04However, I think the number of tourists is decreasing year after year.
11:12In order to make people enjoy Hagi more,
11:15not only do you need to rely on traditional tourism resources,
11:18but you also need a new mechanism.
11:20That's where Mr. Miyazaki noticed...
11:24The Sankanbu, which is located in the center of Hagi, where Joka-machi is located.
11:28This is because Hagi City is blessed with nature,
11:31with about 80% of the area being forested.
11:35Mr. Miyazaki thought that there was a charm of Hagi that hadn't been noticed yet.
11:42This is a place where nature is so rich and relaxing,
11:47so I think it would be a waste if we didn't use this kind of place.
11:55Not only the nature and culture of Hagi,
11:57but also the interaction with local people.
12:00That's where he planned...
12:02Here it is.
12:04It looks like a normal house,
12:06but can you do anything here?
12:08That's right.
12:10Here's the question.
12:12What is the most popular experience for foreign tourists
12:16to use a communal house in the Sankanbu of Hagi?
12:22Wow!
12:29What is the most popular experience for foreign tourists
12:33to use a communal house in the Sankanbu of Hagi?
12:37Today's song is Rosie Chronicle's Ubu to Zuru.
12:42Please write it down on the flip board.
12:46Is this like eating?
12:51There is also eating.
12:54Yes.
12:56I don't know.
12:58I thought it was sparkling, but it wasn't.
13:01It's an experience where you can see the daily lives of the people of Hagi.
13:12How is it?
13:15Let's open the flip board.
13:17Ta-da!
13:21I had an image that foreign people like smoked food.
13:27I thought everyone would eat smoked food because of its culture.
13:33It's a place where you can eat home-cooked food at night.
13:38It was like a home.
13:41It's an experience where you can eat together.
13:46What about you, Inoue?
13:48I think it's a place where you buy bamboo and use it to make somen noodles.
13:57I see.
14:01The correct answer will be announced in the reproduction video.
14:06Thank you for the meal.
14:08Let's announce the results.
14:10All right.
14:14The futon is in the closet, so take it out and use it.
14:18Eat with local people and stay as it is.
14:23Speaking of such an experience.
14:26Yes, homestay.
14:28I see.
14:32In the general home of Hagi City,
14:34there are various contents depending on the season,
14:38such as cooking rice together, working in the field, and cutting firewood.
14:45It's a place where you can tell the guests about the skills and experiences of the host family.
14:57I hope to be able to provide such a place.
15:03The warmth of people that can be felt by spending time together.
15:07Real life in the countryside of Yamaai attracts foreign tourists.
15:15There are guests from various countries.
15:19When I was told that Canada, the United States, and Brazil were delicious,
15:25I was happy to think that it was in my mouth.
15:30And another popular experience that can be felt in the local traditional culture.
15:36I'll make it.
15:37Yes, please.
15:38What should I start with?
15:40I'm going to open the lid now.
15:42It's my first time.
15:43Oh, it's fluffy.
15:45Take the kelp with this.
15:47Yes.
15:50It's freshly cooked, so the steam is hot.
15:53It's delicious because it's cooked in a kiln.
15:59This is a sushi-making experience of local cuisine.
16:04The rice cooked in the kiln is made into vinegared rice and packed in a box-shaped container.
16:09On top of that, vegetables and fish caught in the field are placed.
16:13Finally, if you pull out the steam while holding it from above,
16:17a gorgeous-looking sushi is completed.
16:20It's beautiful.
16:23At first glance, it looks easy to make.
16:26I'll do it.
16:27Don't push it too hard.
16:29Oh, I see.
16:30I'll do it.
16:31Yes.
16:32One, two, three.
16:34Yes.
16:35You pushed it too hard.
16:37You pushed it too hard.
16:38A little more gently.
16:39Yes, yes.
16:40It's a little crushed, but it's cute.
16:45It looks like a castle.
16:47It looks like a hagi castle.
16:49I made it with the image of a hagi castle.
16:56Yes.
16:57The shape is like that, but it's delicious.
17:01I thought about the color of the ingredients.
17:05I thought about the color of the ingredients.
17:09Everyone always likes it.
17:13I think a lot of people from overseas will come.
17:17How was it to interact with them?
17:20I can't speak English, but I did it in Pocket Talk.
17:25It's a lot of fun.
17:27When I'm in a good mood, I think I'll continue to accept things like this.
17:36Accepting tourists through experience is a source of motivation and energy for local people.
17:45In addition, the Hagi-mae 698 experience program also includes a tour of the oldest sakagura, Yachiyo Shuzo, in Hagi.
17:54You can see the process of brewing sake in a sakagura that hasn't changed since its inception.
17:59This experience is not just a sakagura tour.
18:03Miyazaki-san combined it with...
18:07Shall we go?
18:08Yes.
18:09Let's...
18:10Go!
18:15Yes, cycling.
18:19The stage is the Mutsumi area, 30 minutes by car from the center of Hagi.
18:26The cultivation of sakamai, which is the raw material of sake.
18:29The processing of brown rice into white rice.
18:32And the sake-making, which is carried out consistently in this area.
18:38It's an experience tour that goes through all of that while enjoying cycling.
18:44You can see the process of making sake,
18:48and you can actually enter the area and see the area.
18:52You can see what kind of life is going on.
18:56I hope you enjoy the cycling tour.
19:01Here's a question.
19:04In order to make the cycling tour more enjoyable, there are rules that the participants must follow.
19:10What are they?
19:14They're all here.
19:16What?
19:17Nishida-san's smiley face.
19:24What are the rules that the participants must follow to make sake?
19:33Rules to follow?
19:36It's not a strict rule, but a warm-hearted rule.
19:44I think it's a rule that shows the warmth of the participants.
20:02Let's open the flip book.
20:07They're all here.
20:09They're the same.
20:12If Nishida-san's smiley face is a greeting, it's the same.
20:17It's a greeting.
20:20It's a greeting with a smile.
20:22It's a greeting with a smile.
20:25So, all three of you are here.
20:27Wow.
20:29The participants are all here.
20:33Hello.
20:34Hello.
20:37Hello.
20:39That's right. The correct answer is the greeting rule.
20:43All three of you are correct.
20:48The greeting to the people in the area who passed by during the cycling tour.
20:52What is the reason for asking for this?
20:55There aren't many people who come from outside.
20:59Some people in the area are surprised.
21:03So, by doing this, the people in the area will feel safe.
21:08In addition, the participants will be able to enter the area.
21:12I think that's one of the reasons.
21:15That's why I'm explaining it to the guests as a rule.
21:20After walking around the city for about three hours, the end of the cycling tour is a visit to Sakagura.
21:25Have we arrived?
21:27Yes.
21:29Ms. Kumiko Kaba, who was the fifth generation, will guide us.
21:33This is sake that is being prepared now.
21:38Here, you can see almost everything, from the process of making koji to fermentation to the process of squeezing molomi.
21:46In the first place, I think there are many people who have never drunk Japanese sake or are beginners.
21:53So, I'm going to break down some technical terms,
21:56and I'm going to use them as an example.
21:58I'm going to do it while including the translation.
22:04The experience program, which has been the subject of the three-chapters of Hagi, which has not been noticed until now,
22:09is steadily expanding as a new tourist style.
22:15Will the tourism in Hagi City and Yamaguchi Prefecture change further?
22:20I want to change.
22:22I want to change everything.
22:24Of course, the local people will be the main characters,
22:27so I think it would be best if we could make the area more exciting,
22:32and if they could work with a smile as a result, I think that would be the best.
22:38Living and culture are commonplace in the area.
22:42Even if there are no special changes, many people feel attracted to the way they are.
22:51Ms. Uemura, please say a word to the viewers.
22:55I want to experience a lot of things that I have never experienced before.
22:59I want to visit many places in Yamaguchi Prefecture.
23:02Is that a dialect?
23:04People in Yamaguchi say,
23:06I want to experience a lot of things that I have never experienced before,
23:09but I want to visit many places in Yamaguchi Prefecture.
23:11Then, you can't use it, so you can't use it.
23:13I don't know.
23:16Next time, a high-tension gourmet special.
23:19Tottori, Kyoto, Yamaguchi's top 5 gourmet foods.
23:24I can't stand it.
23:26I can't stand it.
23:28And in the quiz showdown,
23:32Matsuzaki Shigeru.
23:34It's not Matsuzaki Shigeru.