【涼を感じる！】初夏の青森で夏の風物詩を巡る旅🌻〈旅人・ 本上まなみ〉

【涼を感じる！】初夏の青森で夏の風物詩を巡る旅🌻〈旅人・ 本上まなみ〉

Honjo Manami’s first trip to Aomori. Oh, if you look closely, there are a lot of apples. There might be a lot of work to be done. We visit the fields of Mr. Sato, who is a town-seller of apples . What kind of work do you do at this time of year? They say “mis-gri”, and they are processed like this. This is not yet fully grown, but this is the central part. This will become a large apple. These flowers that have bloomed around it are like this. Yes. I’ll pick them up and say it. I’ll have them pick these side flowers like this. I want to make the big round one with this pick and make the good one in the middle bigger. Pick this and leave one. Pick it. Yes. This one can’t be picked. All right. We ‘re doing all of this by hand now. The apples we eat are already like this. They were grown with great care . Yes. They’re really rare apples, aren’t they? Right. Sato-san grows more than 10 varieties of apples in a field the size of the Tokyo Dome . In order to expand the possibilities of apples, he and his wife have been trying various things. They do mail order sales, unmanned sales, and even make homemade jams. They even use things that are no longer needed like this to dye things . Cut-off branches and blades. Apples are dyed using the flesh. Wow, there are so many colors. [Music] Each one has a unique color depending on the part used and the ripeness of the apple . This time, I will also try it with a variety called Maypole. First, spread the bush. [Music] Okay. Do your best, do your best. It seems that various patterns can be created by tying it with a rubber band. Let’s put it in. Ready, go, splash. [Music] I feel like it’s a different color today. Beautiful color. Ah, it’s dyed. The white came out properly. Take a look. Wow. Ah, beautiful. Oh. Wonderful. Wonderful. [Music] Amazing. Ah. Done. I really felt the love for Ringo, and it became a good memento of my trip. [Music] 30 minutes by car to Tokogawara. The birthplace of the Tsugaruji Line. There it is, there it is. Yes. Ah, it’s so amazing, I’d like to hear the best Tsugaru Jami Promotion Club. I don’t really have the image of young people being low-key. To the Tsugaru Jami Club of Gokawara Daiichi High School. My name is Shiro. [Music] Nice to meet you Shiro and the teacher. I can hear some kind of sound. [Applause] Hello. Hello. Wow, my name is Honba Gaku Mami. Nice to meet you. Thank you. [Music] Yes, I’m so excited. The song I’m going to play now is called Adohada. Yes, please. [Applause] [Music] [Applause] The charm of Tsuga Karu Jami is the powerful sleeping color created by the striking stick tip. [Applause] [Music] [Applause] [Music] No, it’s cool. This is your first time seeing Surujami. The big part is made quite thick, and the skin is quite hot, so, uh, [Music] Well, I think its characteristic is that it can produce a low, powerful sound. Yeah. What’s interesting about it? When I play it, yeah. The key changes and the dynamics are intense, so it’s fun to play it. It was difficult at first, but my fingers couldn’t move at all, yeah. But once I learned one song, it was fun, yeah. Hmmm. I think I can keep going. It’s really difficult. Yeah. This year, I won the Tsugaru Shisen World Championship. I’ve had great results in many competitions. [Music] Oh, thank you. Sorry. I’m also learning the unique way to play the Tsugaru jamisen. Really. Like this. Like this. I did it at the top. Ah, like this. Oh, right, right. Right with your right hand. Like swinging it up from above. Yes. Ah, right. Like that. It really hurts here. It’s weird. [Music] Do you sink in like this? Ah, it’s the same. Ah. At first, blisters and things like that appear, then it hardens, can I touch it a bit? That much. Ah, ah, ah, ah. It’s going to get watery, you know. I see. [Music] They performed the song they will play at the national tournament. [Music] [Applause] [Music] Yes. The expressions are really wonderful, and the sound was like it was penetrating into the core of your body. Thank you very much. [Applause] [Music] There’s something I want to see in the neighboring Tsugaru-shi. I’m really interested in how they made things like the Jomon style at that time, and where is it, where is it , it’s so big, it’s amazing , oh, is it a train station? Hello. It’s so impressive that I’m overwhelmed. A nearby clay-shaped station called Kizu-ri Station. Wonderful. Wonderful. I’ll ask about the material. Karuko. Ah, so this is it, so this is the size. It’s much bigger than I thought. Wow. They’ve attached strings from the top, but they’ve also carved it, and I’m amazed they were able to make such a shape. It is said that it was discovered by chance after 20 years of brain work, and it is said that it was kept in a large house. I visited the site currently under excavation in Aomori Prefecture, where there are many traces of the Jomon and Heian periods. Hello. I’m here to visit. Hello. First of all, the remains of a settlement from the 10th century of the Heian period have been confirmed. You can see something thin over here, but I think it might be a chopstick from a defensive fortress. Yes. Chopsticks. It’s something that was used by someone in a room 1000 years ago, a bridge, or something like that, that’s been thrown away. Yes. [Music] Even something that thin remains, so this place is rich in water, so it’s packed in it and remains without rotting. Yes. This will be the pillar. Oh, that’s true. It’s a triangular pillar. Wow. So, on this side, uh, the pillar was erected after the ancient people dug like this. Yes. There’s a pretty big building. Yes. I’m thinking that this is a pillar of a building. Yes. Wow. I was able to go from helicopter to helicopter. I’m also able to participate as a special guest. There are so many. Oh, it’s okay. There are a lot of them. Yes. Since this is the Heian period, there are things like kohaki and water liquid. Oh, I said something rough, but maybe this, Ah, it’s time. It’s a play. Yes. They’re going to dig around this play and give it a shape. Yes, it’s nerve-wracking. It’s pretty nerve-wracking. Well, it was used from the Kofun to the Heian period, well, it’s the time of firing. Ah, this. Ah, this too. I didn’t notice it either, but it wasn’t there at all. It turned out to be the color it is now, so it took about an hour. Two pieces came out. From the shape of this, I think it was used like tea. Yes. It looks like it’s coming out here . This might be the one over there. I’ll leave it here. The tea is at the bottom. Yes. This is it. It’s pretty hot, so, well, it’s a turtle. I think it’s the path of the turtle. Yes. I think the tea bowls here probably feel like they’ve seen the lord again, so it was a special experience. [Music] Next, I tried the taste of the Hatsushita Taste Jun. It’s bouncy and sparkling. Amazing. It’s really like Honjo Manabu, and it’s in the Karubedaira area of Aomori Shimo Tsuru Tabi where things that can only be eaten in this season are grown, so I’d love to see the place for myself, so I’m going to go and visit now. This is it. Wow, it’s so big. Nice to meet you. [Music] Nice to meet you here. It’s. Nice to meet you here. Nice to meet you here. I love Junsai, and, well, I usually live in Kyoto, but it’s just a little bit in the small bowl. I eat it carefully. I came here to see how they are cultivated. I got on a handmade boat and was underwater, picking the seeds with one hand. There are so many of them. These have buds. They’re still so tiny. Oh, can I have a look? Yes. Look. Oh, Jun has slime around the new seeds. That’s right. There are two little ones. It’s so cool and feels good. In the past, a farmer from Mi cultivated Jun, but now there are only two old farmers. He ‘s 83 years old. Is that so? I have soft skin like Jun . I’ll try harvesting too. I’ll put these on. These handmade nails are essential for picking. Nae . Oh, they look fine. Yes. Yes . Yes. This is it. Oh, they’re cut too short. This won’t do. I can find the Jun itself, but it’s difficult to cut it in the right place. Yes. The key is to use your nails well. The first one is kind of small. There are a lot of fish. The clean water and cool environment are said to nurture high-quality junhoshi. Yes. I’m back. They’re jiggly and sparkling. So many. Beginner professional [laughs] They’re being picked beautifully. What about the big ones on the back? Are they inedible? No, you can eat them. You can eat them all. Yes. Eat them. The harvested junhoshi are selected for processing. The small ones go to Ryotei in Kyoto and other places. The larger ones are lined up at local supermarkets. Wow. So, would you like me to put in the ones you picked? Yes. The small ones are boiled and as soon as they change color, they are cooled in ice water. Top with tsumugi and enjoy the taste of the first shipment. The large junhoshi are poured raw with hot miso soup. [Music] [Music] Here we go. Next one is here. So, they’re jiggly. Yes. Yes. Good. Texture. Oh, they’re delicious. Mmm. Delicious. Delicious. They’re chewy and crunchy, and satisfying to eat. I’m already looking forward to the taste of early summer, which is only available for a limited time. The season is yeah. I was very satisfied with the big pure that I ate for the first time. I visit a person who runs a restaurant because he wants to preserve the plantation of the land. Big [Music] Ki. [Music] Hello. Nice to meet you. This is Honjo. Oh, my name is Tenmaya. Nice to meet you. It’s a very impressive building. It was the house where an apple farmer lived, and now it has been renovated a little and is used as a farm inn and restaurant. [Music ] Denkataya, who moved from Nagano 10 years ago, was shown to Tsukaru’s work, and events such as brain work experiences are also held. [Music] I’m making apples, and I’m going to pick up ingredients right away . [Music] I think it smells really good. In the end, communal cooking was about taking what was around and making it, so I found that very interesting. Is this amount enough? Yes, it’s fine. Yes. Thank you. Yes. Now, please help me with the cooking. [Music] I’m going to stir-fry the opened and removed radishes. [Music] And, the process of mixing until it is cooked is called “Kagari”. Are there many dishes that use a sewing machine? Yes. There is a lot of variety here. Ah. It tastes sweeter when it is open . Yes. Yes. Another thing is that you add sugar to rice, mix with salted cucumbers and red shiso, and ferment for a few days to make rice pickles, called “sukko”. [Music] Um, you can take it to the rice field and eat it during breaks , and now it’s used to prevent heat stroke, yes, yes, sorry to keep you waiting. Oh, thank you. Wow, amazing. There are so many. Yes. The bitterness of Fuki and the slightly astringent taste of Shi are very common. [Music] Yes. Let’s eat. Yes. It’s delicious. It’s kind of like fried food. Yes. It could be a dessert. That’s right. I hope that when someone puts it in their mouth, they’ll think, “Oh, this is nostalgic, I’ve eaten this before. ” Yes. It’s shiny. Sweet. It’s slightly sweet, yeah. It’s very refreshing. You know, it feels like my nose has been opened to new taste buds I didn’t know existed, and it’s a good thing. [Music] Yeah. It was a journey that encouraged me to see everyone facing their own goals and their responsibilities in a negative way. [Music]

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CHAPTERS:
00:00 Opening!
00:25 青森県といえば！初夏のりんご畑でお仕事を体験🍎／Speaking of Aomori Prefecture! Experience working in an apple orchard in early summer 🍎
02:00 りんご農家のこだわりの挑戦”りんご染め”／Apple farmers’ unique challenge: “Apple dyeing”
03:34 世界大会優勝校で津軽三味線を体験⭐️／Experience Tsugaru shamisen at the world championship winning school⭐️
07:40 ど迫力！？縄文土器と平安時代の遺跡発掘に挑戦！／Exciting! Try your hand at excavating Jomon pottery and ruins from the Heian period!
12:21 一面に広がる夏の風物詩”じゅんさい”／A summer feature that spreads out as far as the eye can see: “Junsai”
15:24 絶品⭐️採れたてのじゅんさいづくしご飯をいただく／Delicious⭐️ Enjoy rice filled with freshly picked Junsai
16:51 食文化を継承するための古民家食堂／An old-style restaurant to preserve food culture

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