日本全国 福むすび 2025年2月8日 日本全国福むすび福逸品探し伝統的工芸品1時間SP
#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
Category
📺
TVTranscript
00:00Hello, I'm Tatsuaki Kuwabara, the captain of the Fukumusubi.
00:07Fukui Prefecture is excited about the opening of the Shinkansen.
00:12This time, I would like to focus on traditional crafts again.
00:19And I think there is a new traditional craft.
00:24This time, I would like to do the Fuku-Ippin-Sagashi with traditional crafts.
00:31So, this time, we will show you an hour of the Fukui-Ippin-Sagashi.
00:41Fukumusubi all over Japan
00:55Fukui Prefecture
01:04This time, the theme is the Fukui-Ippin-Sagashi and the one-hour special of traditional crafts.
01:11The first place I came to look for the Fukui-Ippin of Echizen-yaki is the Echizen-yaki mansion.
01:17In fact, there is a Echizen-yaki with new technology here.
01:22Echizen-yaki with thin-cut sakazuki.
01:27Hirara.
01:29What is Hirara?
01:31The sakazuki with thin-cut sakazuki is one of the things that Echizen-yaki is focusing on.
01:38Does it mean that the sakazuki with thin-cut sakazuki is very thin?
01:40That's right.
01:42Please try it.
01:47Do I have Echizen-washi now?
01:52No, it's Echizen-yaki.
01:56It's very light and thin.
01:59It's new.
02:01I'm a little curious about this.
02:04So, we asked Mr. Iwama, a pottery maker who actually makes Echizen-yaki, to show us how to make it.
02:14This soil is important, isn't it?
02:16Yes, it is.
02:18The soil is much harder than the normal ones.
02:23I see.
02:25If you use normal soil, you can't make any Echizen-yaki.
02:28That thin soil has to be hard.
02:32He makes the shape of the sakazuki with a rokuro.
02:36Then, he will show us how to make Echizen-yaki with thin-cut sakazuki.
02:41It's much more delicate than I imagined.
02:46It's amazing that he makes Echizen-yaki with thin-cut sakazuki by hand.
02:59It's amazing.
03:07By making the thickness of the sakazuki less than 1 mm, he can make a delicate shape.
03:19Like this.
03:22It's great!
03:25It's amazing!
03:28We asked Mr. Iwama to show us how to make Echizen-yaki.
03:33It's so soft.
03:37It's so soft!
03:39Can you break it?
03:42It's hard to break.
03:44Why is it hard to break? Is it because of the soil?
03:47I think it's because of the soil.
03:52After that, he will bake it in the kiln.
03:56How do you feel when you hold it?
03:58It's hard to say it's baked.
04:05Can I make a loud voice?
04:07I'm sure it's baked.
04:09It's a new product. Thank you very much.
04:15After the commercial, the Echizen-yaki is on sale.
04:20After the commercial, the Echizen-yaki is on sale.
04:23Next, we asked Mr. Tobo, who makes thin-cut Echizen-yaki.
04:30I have a product I want you to see.
04:33Are you going to surprise me more than this?
04:35Do you have it?
04:36I'll be surprised.
04:37It's thin-cut Echizen-yaki.
04:38This is the product.
04:43He showed us a watch.
04:47What? Which one?
04:49How is it Echizen-yaki?
04:51Is it traditional?
04:52What do you mean?
04:54I think you can see it if you look closely.
04:57Can I hold it?
04:58What do you mean?
05:00What you're looking at right now is the decoration around the watch.
05:09This is thin-cut.
05:13The ring around the dial is thin-cut Echizen-yaki.
05:19The design is reminiscent of the winter of Japan.
05:25When I hear Echizen-yaki, I think of tableware.
05:30I want to make thin-cut Echizen-yaki other than tableware.
05:37So, I asked Mr. Kenji to help me with the idea of using Echizen-yaki in the watch.
05:47I was asked to do a great job.
05:49I thought so at first.
05:51What did you think when you first heard it?
05:53I was asked if I could make thin-cut Echizen-yaki other than tableware.
05:57I said I couldn't do it.
05:59It's impossible.
06:02But you still tried.
06:05I did it assuming that I couldn't do it.
06:08I didn't think I could do it.
06:10It was hard.
06:12It was hard.
06:13It was hard.
06:18How do you make it?
06:21If you don't mind, can you show me how to make it?
06:28Yes.
06:29Can I?
06:30Yes, please.
06:31Please take me to the workshop.
06:34The base of Mr. Kasatsuji's thin-cut Echizen-yaki is the soil that has been dried for three days in the shape of a hat.
06:41He is going to scrape it on the wheel.
06:50He is scraping it finely.
06:52Yes, he is.
06:54If you watch this video now, you'll think it's a piece of wood.
06:59He is going to use four different types of saw blades to scrape it.
07:06What is this?
07:08This is a digital saw blade.
07:10First, tell me what a saw blade is.
07:12You have to measure the size of the blade so that it fits perfectly.
07:22You can't miss even one millimeter.
07:24That's right.
07:25It's amazing.
07:27Now, it's 4.05 millimeters.
07:29Yes.
07:30This is 3.97 to 4 centimeters.
07:34If you finish scraping, it will fit perfectly.
07:37Now, it's 3.99, so this is just right.
07:40It fits perfectly.
07:44Next, he is going to adjust the width of the ring.
07:48I don't know if this is right.
07:52Is this a machine?
07:54Does it have to be done by hand?
07:56Yes, it has to be done by hand.
08:00This is about right.
08:02It's 6.1.
08:036.1 is about right.
08:06He thought he was done, but...
08:12I think this is a failure.
08:14Where?
08:15It's too close to the body.
08:19I see.
08:21This is what happens.
08:23It's very difficult.
08:26Anyone who has been doing this for many years will fall apart because of the quality of the clay.
08:34How many pieces can you use if you make 100 pieces?
08:37I don't know if I can make 10 pieces.
08:41It fits perfectly.
08:44If you don't mind, I'd like to try it.
08:48Mr. Kasatsuchi, it's okay.
08:54I'm very sorry.
08:58Only a chosen person can do this.
09:04However...
09:09I'm Tatsumoto Kuwagama, the master of Echizen-yaki.
09:16Hey!
09:18What are you doing?
09:21Are you the captain of Fukumusubi?
09:23Yes, I am.
09:25Thank you for coming.
09:28The captain tries to make a thin piece.
09:33He's making it little by little.
09:36Little by little.
09:39I want to make it like this.
09:43It's like a dragon is born.
09:47He's making it little by little.
09:52It's difficult, isn't it?
09:54It's like this.
09:56Really?
09:57Yes.
10:02I don't know the balance between the power to hold it down and the power to make it well.
10:09I'll make it little by little.
10:14Stop!
10:203.08
10:240.91
10:28It's a big failure.
10:30Thank you very much.
10:33How do you want more people to know about your work?
10:40Not only Echizen-yaki, but there are many other things in Tannan area.
10:46I'd appreciate it if you could visit Tannan area on Shinkansen.
10:56How was it today?
10:57I had a lot of fun.
10:58Mr. Kuwabara can't go home until he finishes one.
11:03At the end of the program, he said,
11:06I'll do my best from now on, but before that, I'd like to say one thing.
11:12This wonderful thin watch and Echizen-yaki.
11:18I'll certify it as Fukui-ppin.
11:25Thank you very much.
11:28After the commercial, Fukui-ppin of Echizen-yaki appears.
11:36The next Fukui-ppin is Echizen-yaki.
11:39First of all, he studies about Echizen-yaki at the paper cultural museum.
11:46We exhibit about 360 types of representative papers.
11:51Echizen-yaki is a local product that meets the demand.
11:54I understand that you want me to make this kind of paper.
11:58First of all, I'd like to make a simple paper.
12:03This paper is very simple.
12:06Can I touch it?
12:07No, you can't.
12:08I'm touching it.
12:10I washed my hands.
12:11Your hands are clean.
12:13This is a paper called Houshou.
12:16It is used for wooden hangers.
12:18It is still used properly.
12:20There is no other paper like this.
12:24This part is very colorful.
12:29This is a prototype of a pattern paper.
12:34Did you make this from the old one?
12:38Yes, I did.
12:39For example, if you do this, you can make a shower.
12:45I feel like I did it a few years ago.
12:49I think that Echizen-yaki is still evolving.
12:53What do you think is the most attractive point of Echizen-yaki?
13:00On the one hand, we are developing a new paper.
13:05On the other hand, there are many people who want to maximize the quality of Echizen-yaki.
13:16I'm looking forward to it.
13:19This time, we are using interesting materials for paper.
13:26You brought a lot of interesting materials.
13:28Interesting materials for paper.
13:30We visited Mr. Igarashi.
13:33This is Mr. Igarashi who makes Japanese paper from interesting materials.
13:40Is it true that there are interesting materials for Japanese paper?
13:45It's true.
13:46What?
13:48This is it.
13:51This is wonderful.
13:54These Japanese paper are actually made from familiar ingredients.
13:59Do you know what you are using?
14:05I'll guess.
14:06Please guess.
14:07I'll guess.
14:08This is it.
14:09This is it.
14:10Katsuobushi.
14:11It's close.
14:12I got it.
14:13Aonori.
14:15It's true.
14:16It's wonderful, but it's close.
14:17Really?
14:18No.
14:19You look like you got it right.
14:20No.
14:21It's delicious when it's boiled.
14:23It goes well with salad.
14:25It has radish.
14:26Radish?
14:27Radish.
14:28Radish.
14:29Why is it radish?
14:30No.
14:31Radish.
14:32Radish.
14:33Radish.
14:34Radish.
14:35Radish.
14:36Radish.
14:37It's true.
14:38When you eat it, it will be white.
14:39It also goes well with Rice and Curry.
14:41This is it.
14:42The onion.
14:43It's the skin of a Japanese paper.
14:45It's true.
14:46Actually, these are food paper made from ingredients.
14:51In fact, this is green onion.
14:53And this is a carrot.
14:57It's good.
14:59In addition, this paper has the ingredients that should be thrown away.
15:02I don't want to waste any of it, so I'm going to use it to make a lucky knot with Echizen Washi.
15:13Yay!
15:15Why did you decide to do this?
15:20The reason why I decided to do this is because I don't have enough raw materials.
15:26The weather is bad, and with the aging of the farmers, the amount of harvest is decreasing.
15:33In addition to that, her son, who is now a college student, has also become a hint of something he did in elementary school.
15:44You know the science and technology research in elementary school?
15:47I've been doing research on how to make paper from various familiar foods and plants.
15:55I thought that perhaps what this child has done will save Echizen Washi in the future.
16:03I thought it was a Japanese-style Washi that would bring good luck in the future.
16:08I decided to have it performed right away.
16:11Oh, it's here!
16:13Here it is.
16:15It's the onion.
16:17It's the daikon.
16:18It's the onion.
16:20What is this?
16:22I'm sorry, but I've already put it on.
16:25It's a finely chopped onion.
16:28What?
16:30First, mix the structure and water.
16:35Ah!
16:38I'm sorry.
16:41I was serious.
16:42I've piled up a lot.
16:44Then add the onion skin and knead it further.
16:49Now, it's ready.
16:53Yes, good luck.
16:54Please say more.
16:56Yes, yes, yes, yes.
16:57More, more, more.
16:58Yes, yes, yes.
16:59More.
17:00Yes, it's good.
17:01Shake it, shake it.
17:03Yes, let's shake it.
17:04Yes, yes, yes.
17:05Gently, gently.
17:07Are you okay?
17:08Gently, gently.
17:09Are you okay?
17:10Yes, it's okay.
17:13Just like this?
17:14Yes, just like this.
17:15It's done.
17:16It's perfect.
17:17But I don't think anyone can tell what kind of onion skin it is.
17:21But do you remember when you first did this?
17:23It's cute because of the color of the skin.
17:26This is going to sell well.
17:30She is supporting him.
17:32That's a given.
17:33It's a bit of a surprise to see her doing it this well.
17:38By adding the ginger,
17:41the eco-friendly farmland of Echizen-Washi is spreading to the people all over the world.
17:48I think it's an opportunity to make it known to the world.
17:54I'm sorry, but it's okay to shout out loud here, but it's okay, is it okay?
18:00I have something I really want to say
18:02This is a new food paper that reuses ingredients
18:10I will recognize it as the best one-of-a-kind! Thank you very much!
18:18After the commercial, a cute item using chopsticks appears!
18:24If you are curious, please check it out!
18:54Next, we have someone who uses the strength of the Echizen Washi to make something cute.
19:01So it's Washi, and then Komono. Komono, and then Washi.
19:04Yes, Washi.
19:05I don't really understand that.
19:07What do you think?
19:09Let's go.
19:10This way?
19:11Yanase Washi has arrived.
19:14When asked what a Kawaii Mono is...
19:18When asked what a Kawaii Mono is...
19:21It's a box made of Washi in the shape of a stone.
19:25It's a stone, right?
19:26Yes.
19:29It's so light!
19:33The touch of the skin, the touch of the fingers, the Washi...
19:38It's red! It's Washi!
19:41What is this?
19:44It's a stone box made of Washi.
19:48A stone-like box.
19:50Yes, this is a box made using the strength of Washi.
19:54It's sold under the name Koburu.
19:58Ta-da!
20:01It's huge!
20:03You can put a T-shirt inside and give it to someone you like.
20:11This box makes me the happiest.
20:14Really? I'm glad.
20:15It's wonderful!
20:17Why did you make this?
20:19I wanted to use my strength for something else.
20:23I wanted to make something that was not only flat, but also three-dimensional.
20:27I wanted to make a product that could be sold overseas.
20:31I'm curious about how you made it so that it could be sold overseas.
20:38I don't want people to see it on camera.
20:42For example, a live broadcast?
20:45If that's what you want.
20:47Thank you very much.
20:50Now, let's go to the workshop.
20:52All you need to film is the glue and the water in the bucket.
20:56All you need is a tool called a Koro.
20:59There's something similar to Koburu that I saw earlier.
21:05What is this?
21:08This is a mold that you need to make Koburu.
21:13This is a live broadcast.
21:16He lifted the mold with his left hand.
21:19He put water on the surface.
21:21Oh!
21:22He's trying to stick the Echizen chopsticks on the mold.
21:26Is that right?
21:28That's right.
21:29That's good.
21:30He's sticking the Echizen chopsticks on the mold.
21:37Can I imitate the movement?
21:38Yes, you can.
21:39Like this.
21:41He's removing the chopsticks one by one by hand.
21:47Like this.
21:50There's a line around the shoulders.
21:54He's matching the line.
21:57He's making it like this.
22:00Did you get it?
22:04Mr. Yanagisawa.
22:05Yes.
22:06We've been waiting for three or four days.
22:07It's been a long time.
22:09He's matching the line.
22:11The Echizen chopsticks are wet.
22:15After three or four days, the Echizen chopsticks will be like this.
22:20That's how long it takes.
22:22If you don't dry it well, it will deform later.
22:26There's a mold in here.
22:28I can't show you this.
22:30Ta-da!
22:32Can you see it?
22:34This is it.
22:36It's done.
22:37Is this the lid?
22:38Yes, it is.
22:44It looks like this.
22:49It feels good!
22:51It feels really good!
22:53I thought it was amazing.
22:55This is the part.
22:57What did you do with this part?
23:00I made it little by little.
23:05The wrinkles here have a great taste.
23:08The Echizen chopsticks are wonderful.
23:13In the Echizen chopsticks industry,
23:15there are various problems such as people and materials.
23:18I think there are some difficulties.
23:21In that sense, we need to think about it.
23:24Is there such an activity?
23:26I'm going to make Echizen Torinokoshi.
23:31Torinokoshi?
23:33That's good!
23:35Torinokoshi?
23:40Torinokoshi is the origin of the name,
23:43because it has a color similar to the color of an egg.
23:46Torinokoshi is a pigment,
23:48so it's lighter than the paper of a kozo,
23:50and it makes a higher sound when shaken.
24:00However, due to the lack of pigment,
24:02the production volume of Torinokoshi is decreasing.
24:05Kozo Mitsumata is easy to grow,
24:08but the pigment is difficult to grow.
24:12Is that so?
24:13Why is the pigment so difficult to grow?
24:15You can get a lot of conditions for where to grow.
24:17We've been growing Echizen for 10 years,
24:21and we can finally use it in 4 to 5 years,
24:24but 70% of the time, the pigment runs out.
24:27We haven't been able to use it for a long time,
24:30so of course we're trying to get rid of that technology.
24:34That's why Mr. Yanase is creating a preservation association
24:37to protect Torinokoshi.
24:41We're also studying how to make it possible
24:44to harvest 50% or 70% of the original Torinokoshi.
24:47I didn't know you were doing such a thing.
24:50We're also teaching young people
24:53how to use Torinokoshi paper,
24:56and we have to pass on this technology.
25:00That's what we're doing now.
25:03It's a preservation association
25:05to preserve the Echizen Torinokoshi.
25:0820 years from now, what would you like to see in Echizen?
25:13I'd like to see more young people
25:18getting involved in this.
25:22I'd also like to see more factories
25:26working together to create new things.
25:29I'd like to see that.
25:32Thank you very much.
25:33Is it okay if I scream?
25:34No, it's okay.
25:35I'm very impressed. Thank you very much.
25:38The Torinokoshi that I just introduced,
25:42and the Koburu.
25:45Thank you very much.
25:49Thank you very much.
25:52After the commercial,
25:53let's move on to the high-quality craft goods.
26:00The next Fukui product is Echizen Uchihamono.
26:04Its charm is, of course, its sharp taste.
26:08I'm going to cut the future with Uchihamono!
26:12Let's cut Uchihamono!
26:17This time, we'll be trying a ripe tomato.
26:20According to Ms. Kondo,
26:21this is the best way to see the sharp taste.
26:26I'll go like this.
26:27Yes.
26:28Is this okay?
26:29Like this.
26:30Hey, hey.
26:31This is more impactful.
26:33Like this.
26:34Like this?
26:35Yes.
26:36You don't have to force it.
26:38Just cut it like you're cooking.
26:41Just like this?
26:42Yes.
26:43From the root to the tip.
26:44Let it slide quietly.
26:46Here I go.
26:49Please send me an A6.
26:51Please do your best.
26:54One, two.
26:55That was a little...
26:57That was fast.
26:58Yes, it was fast.
27:04What?
27:07What?
27:11Wait a minute.
27:14Wow!
27:15You were able to cut it.
27:17I've never done this before.
27:19I've never done this before.
27:23The captain, who is not used to cooking,
27:25found it a little awkward to cut.
27:28But if you're used to it, you can do it like this.
27:31Even carrots can be cut by hand.
27:39The cross section is beautiful.
27:41I didn't know this was possible on earth.
27:45I didn't know this was physically possible.
27:49That's right.
27:51The ingredients don't damage the tissue,
27:54so it doesn't lose its flavor.
27:56It's a delicious dish.
27:58This is wonderful.
28:02This time, I'm going to look for a unique dish from Fukui.
28:06I'd like you to show me a new shape of your knife.
28:13A lot of people are doing their best,
28:16but I'm going to switch to Ryusenhamono this time.
28:20Suddenly, Nomura-san of Ryusenhamono appeared.
28:26Are you Ryusenhamono-san?
28:30Yes, I'm a producer.
28:32You're cute.
28:34I'm nervous.
28:35What are you talking about?
28:37Are you sure you have a new knife?
28:41Well, I don't think the name Ryusenhamono comes up.
28:47Give me a hint.
28:49It's related to a special crab.
28:52It's related to a crab.
28:54It's related to a crab.
28:56That's it.
28:57Really?
28:58I was surprised.
28:59I thought I was right.
29:01It's a crab fork.
29:02It's called a seafood fork.
29:05I collaborated with a lot of manufacturers.
29:09It was released.
29:11I'm sorry.
29:13I'd like to ask Ryusenhamono-san.
29:17Is that okay?
29:18Yes, please.
29:19I don't know if this is a ridiculous thing.
29:22After the commercial, let's meet the seafood fork.
29:30Ryusenhamono was guided by Nomura-san.
29:35Crab spoon, seafood fork.
29:39Please let me see it.
29:41I understand.
29:43I'd like to ask the developer directly.
29:45Thank you to the developer.
29:47Seafood fork
29:51Thank you for waiting.
29:52Thank you for waiting.
29:54I'm nervous when a great person comes.
29:57I've only done it once.
29:58I was surprised just by doing it.
30:00You made it without a doubt.
30:02I like crabs, too.
30:06When I feel uncomfortable eating crabs,
30:10I think I'll make it myself.
30:12Can I see the fork first?
30:16Here it is.
30:18Ta-da!
30:20This is the seafood fork made by President Masutani, Grand Peak.
30:25What a stylish design!
30:28In fact, the reason for making this fork
30:30was the words of the president of a famous inn.
30:34When I had a chance to eat crabs with the president of Toyoro,
30:43I thought it would be nice to be able to eat it with the traditional craft in Fukui.
30:49And when he held it,
30:53It's light!
30:54It's light.
30:55It's really light!
30:56It's light.
30:58In fact, the secret of this lightness
31:00lies in the use of Fukui's specialty technology.
31:05Can you imagine anything?
31:08That thing.
31:10The hot thing.
31:11Yes.
31:12The one you use to hold it.
31:13The fire stick.
31:14Yes, that's it.
31:15Am I wrong?
31:16No, you're not.
31:17It's like this.
31:20No way!
31:21Is that what it is?
31:22Yes, it is.
31:23It's a seafood fork that was finally made
31:26using the processing technology of glasses.
31:29President Masutani wanted to make it lighter in terms of operability.
31:34So he consulted an acquaintance, a glass craftsman,
31:37and he was recommended to make titanium, which is used in glasses.
31:41So he collaborated with the glass craftsman to complete it.
31:46It's easy to hold it like this.
31:48It's easy to eat it like this.
31:49I've done this many times.
31:51I've had many times more crabs.
31:54I'm sure you have.
31:55I'm sure you have.
31:56I'm sorry.
31:57Did you eat the crab with this?
31:59I've never had it.
32:01He says he hasn't eaten it.
32:03I'll use this opportunity to try it for everyone.
32:09I'm looking forward to the 5th anniversary.
32:11Thank you very much.
32:14I think it's actually great,
32:17but I don't know if I can do it.
32:23I'll ask Mr. Goyoro to try it.
32:28I'll ask Mr. Goyoro to try it.
32:33Thank you very much.
32:35Let's go to Boyoro!
32:38After the commercial, the president asks for a crab.
32:46We're here at Nihonkai!
32:50We're really here.
32:53Look at this.
32:55This is Boyoro, a famous restaurant in Mikuni-cho.
32:59I can't believe it's so popular.
33:04Here in Boyoro,
33:06seafood forks are already used by customers.
33:11I've always thought that
33:14the crab in Fukui is the most delicious crab in the world.
33:23I've never eaten it, but I'm sure it's the best.
33:26I thought it would be necessary to have a tool
33:31to make it more delicious.
33:35I wanted something clean, rust-free,
33:38and with a great design.
33:42I've been thinking about that for a long time.
33:46When we renovated this building,
33:50I asked Mr. Matsutani for a catering service.
33:54He said,
33:56he wanted to consult with Mr. Matsutani,
34:02the president of Seafood Forks.
34:05When I consulted with him,
34:08he said it was interesting.
34:11Mr. Matsutani is someone who can do new things.
34:18It's been about three years.
34:20Now that this restaurant has debuted,
34:23what do you think of it?
34:27I'm sure you've been to many famous crab restaurants.
34:32But when you see this in front of you,
34:35you think,
34:36this is great.
34:38That's when you start to enjoy eating crab.
34:43I know what you mean.
34:45Actually...
34:47What?
34:48Actually...
34:56May I?
34:57Yes, please.
34:58I'm sorry.
34:59When I first met you,
35:00I was told you were a pushover.
35:02I'm a pushover.
35:03I love you, Mr. Matsutani.
35:06Here comes the Echizen crab.
35:11Mr. Tone prepared this for Mr. Matsutani.
35:14It's a 1.3kg Echizen crab.
35:21I'm sorry.
35:23I'm sorry.
35:25Break it open.
35:26This way?
35:27The legs go this way.
35:29Here we go.
35:31One, two...
35:36No way.
35:38This is great.
35:40There's no waste at all.
35:42There's nothing left.
35:44It feels so good.
35:46Does it feel good?
35:47Here we go.
35:48One, two...
35:55It's true that it's easy to remove the meat.
36:00I don't remember putting any effort into it.
36:06It's so light that I don't feel any effort at all.
36:09It's like your own limbs.
36:11It's hard to remove the meat with scissors.
36:17It's so big and crispy.
36:22People say crabs make you speechless,
36:25but I think there are many people who are speechless because it's so difficult.
36:29You can enjoy the conversation while it's crispy.
36:33You can eat all the crabs without any stress.
36:39It's time to eat it with crab miso.
36:45Let's eat.
36:56It's so good.
37:03I've always said that there's no cooking method that goes beyond the ingredients.
37:08I want people to enjoy the best ingredients.
37:12That's what I'm trying to do every day.
37:17You're very particular about the tools even when you eat.
37:25Tools are important.
37:28Excuse me.
37:29It's a little late, but can I say it again?
37:32Yes.
37:33This seafood fork is the ultimate Echizen Uchihamono.
37:45Thank you very much.
37:46Please give him a round of applause.
37:50Echizen Yaki, Echizen Washi, and Echizen Uchihamono.
37:58All the craftsmen who I met today are thinking about the future.
38:05I think Fukui is a place where we can enjoy the future.
38:15Can I ask you a question?
38:19Yes.
38:20I'm looking for a place in Fukui.
38:23I'm looking for a place in Fukui.
38:30I'm looking for a place in Fukui.
38:34I'm looking for a place in Fukui.
38:41What do you think?
38:43Thank you very much.
38:48Next time, we will take a walk around Minie in Fukui Station at night.
38:54The captain walks around the place where he was born according to the Shinkansen extension.
39:00He enjoys meeting cheerful people.
39:13Next time, we will take a walk around Minie in Fukui Station at night.
39:23This time, we will give a present to one person.
39:28Please register your address, name, and phone number on the postcard.
39:34You can also apply from the program homepage of Fukui TV.
39:39The Fukumusubika Festival will be held again this year.
39:42It will be held at Hapirin Hall on February 24th at 2 p.m.
39:47You can book a ticket by searching for Hometown Live Fukui.
39:51Everyone, please come and play.
39:54If you want to see it again, it will be distributed on FOD and Fever.