【神秘の旅】世界遺産 高野山！祈りの聖地・奥之院をめぐる〈旅人・羽田美智子〉

【神秘の旅】世界遺産 高野山！祈りの聖地・奥之院をめぐる〈旅人・羽田美智子〉

Amazing scenery Flower road This is a journey around Wakayama’s prayer sugar.I change trains halfway up Takano.Ah, there are cable cars.There are so many wonderful rides.Wow , it’s quite steep [Music] It’s a tough slope to climb. People used to climb up this slope. It’s really amazing. It ‘s a steep path that monks and worshipers used to walk up. Nowadays, it only takes 5 minutes to get there. Ah, it’s cool. I arrived at the top of the mountain after a 20-minute walk from a different station.Ah , it’s amazing.This is the entrance to Mr. Takano.Please come in . Isn’t it amazing how the streets continue to tickle the traveler’s spirit? It was revised by Kukai more than 1,200 years ago. The entire mountain has been turned into a Buddhist temple, with 117 temples standing within it. Population: Approx. This is a rare town in the country where about 30% of the 2,600 people are monks, and they even teach prayer at the kindergarten [Music] I wanted to take a leisurely walk through this town where the people who support the temples live. Wow , this is wonderful. The curtains are nice. I can feel the history. This is Gomafuo, which is used by the inn. Nice to meet you. Welcome, it’s amazing. Many tourists come here just for the sesame tofu.I definitely wanted to try the sesame tofu.Thank you very much.The company was founded in the Meiji era, but it started with making tofu. In the 1950s, Goff became the main ingredient, and now they are sticking to the old method of making Goff alone, which does not use the preserved amount. Yes, excuse me. I’d like to visit Nakabo. At Funma Koya. sesame skin direction I’m going to use what I had left to make Etoma, so I’m going to add some well water and grind the sesame seeds. Wow, I don’t have milk like this anymore. In no time, it looks like soy milk. Once it’s liquefied, I add Yoshi no Honku and turn it into a paste. It won’t happen Melt it carefully.Rubbing it through a fine mesh sieve gives it a smooth texture.It feels like it’s been strained dozens of times.While adding heat with a ball, mix it further. I’m singing the times Well, then there is some good effect on sesame tofu, and it goes into your mouth after all, so Sendai and the teacher’s office have always said that you should make it carefully and with all your heart , so I will join you in praying. I’ll dedicate something to you. Kahanhara saw Nobuyuki Hahen When I was listening to something like this in the future, I got an image of the words of the sutra spinning around and entering this place.Thank you very much.I hope that I can make sesame tofu that is delicious and makes you feel good. It ‘s a simple sesame tofu made with well water that has been passed down from generation to generation and Shirogomakichi’s honku . ] It’s so delicious, thank you. The aroma of the creamy melted food is so fluffy. It’s so amazing! The sesame tofu was so delicious and made with such sincerity . The garden here is also beautiful. [Music] There are many worshipers at Takano-san. There are 51 dormitories, and in recent years some have started offering lunch and cafes so that people can casually enjoy the atmosphere of the temple. [Music] Hey , here’s the lunch information. He’s got one Michelin star. Hey, merchant curry. Excuse me for a moment. Hello, hello, hello. Thank you for bothering me. Over here, I heard that the merchant could have him. Ah, thank you. I ‘m sorry I didn’t do that. Thank you. Yes, thank you. This is a temple built by Kukai 1,200 years ago . I wonder if Wakado-san is big now. It may be a bit big, but here it is big. It is said that the food for 2,000 people was made for people who came to worship, whether they were people of the religious class, or people who came to worship at Hideyoshi. The cedar sword body of Sakuranoue, which is associated with this shrine, is used to pray for victory in battle.It still receives many visitors today. Now, I’ll be in this room. Yes, please excuse me. I’ll give you a nice room with a view of the garden. Yes, thank you. Sorry to have kept you waiting. This is merchant curry. It doesn’t contain any animal products. However, that car is currently in a state of disrepair. __ ] I’m using it for the car. Yes, I’m referring to the oysters of that fruit and the aftertaste. I’ll put it on the Akichi state supervised by Makichi. Hmm, it has a chewy texture like meat, but I wonder what it is. I’m going to have this soybean meat katsu.It has a delicious texture, fluffy and crispy, and I don’t think I would have understood it if I hadn’t been told about it.It was a meat-like, calming feeling.Now, it’s time for Takano-san’s biggest dish. Oku-no-I is said to be a sacred place. It is the place where you can feel closest to Kukai. Hello there, Mr. Yamamoto. Thank you very much. This is amazing. I was overwhelmed. There are over 200,000 graves here . It is said that there is There are many famous people such as generals, and also a lot of ordinary people, and the graves of Sengoku generals such as Hideyoshi and Nobunaga were also erected during the Kamakura period, when people wanted to erect graves in this sacred place. Tei [music] In the depths of this mother stone army is 5 seconds.Kukai is still meditating here , and he is making a meal for the master in what is said to be the ultimate place. 1200 years, 1200 years, 1200 years, 1200 years, 1200 years, no wind. This is a ceremony to bring food to Kukai, a merchant.They still deliver food twice a day to Kukai, who prays to save the people.In front of Ja, from here onwards, it’s a sanctuary.I want to take a look at this ritual. And many people come to the inner part of the country and return to the original land like this [Applause] Yes, it was a great ceremony to watch over Kobo Daisama while he was eating. I wanted to ask him what he was eating, but basically it was merchant food. Offerings included coffee and cake . Yes, that’s right.In each era, yes, I wonder if there was cheese, too.Here, what is Kobo Daisama?This is something new.It’s cheese.Yes , it’s 20 minutes’ walk from I in the back. Oh, it’s so wonderful. Why did something like this stand so long ago? This is a place where Kukai built a pagoda for his training and a path, which is still used for packaging. [Music] It’s something new. Is the building still standing ? Hello, what are you doing now? I’m doing the dubbing for the first time in 30 years. Ah, this. That Fudo-do Hall is a national treasure.It ‘s a road that has been around for over 800 years.I’m sorry to disturb you.It seems like this has been built for a long time.That river is so thick that it splits, so the sun has been fixed.Heh, it’s a day like this.This building. There are 100 pieces, so about 180,000 pieces.Heefuki was made to match Japanese hoods because it is resistant to rain and wind and does not rot easily. It feels amazing when I walk on it. No , they won’t let me walk on it. No, I can only climb it. Thank you. What do you think of it? It’s so soft and fluffy. What I’m doing right now is making bamboo nails. Yes, put it in your mouth first and then take it out so that the sharp end is at the back. I can’t do it without it. Wow, how much is there in it? I think it can hold about as much as a book. It’s just put in this way. Is there really that much in it ? If you turn it like this inside the container, and if you mess up, you’ll get a gusset. By inserting the bamboo nail into the mouth, you can use both hands freely even in unstable places.Underneath , skillfully rotate the bamboo nail and take it out once every 5 seconds. It’s a traditional technique that uses bamboo nails that won’t rust even in the rain.This path is strange because the roof was renovated last year.When you look at it up close, it overlaps, but when you look at it from a distance, it looks very smooth and the colors are calm. It’s getting a little darker, so each one is I don’t know why it’s so beautiful, but I think it’s because the thoughts of everyone who came to visit are gradually being put into it.When people come to pray, their feelings are trapped in the building, and that kind of reflection occurs in the people who come next time. It was a holy place of prayer where the traditions of the people who protect the wilderness live on . I came to Yumachi, which flourished as a base . Yes, Japan Heritage Soy Sauce Origin Hey, Yumachi, where the production of soy sauce began in the Kamakura period.It was shipped from here through shipping and spread all over the country.There is a shop in this town that I would like to visit.Sorry to bother you.Hello, hello.It smells good . Kaukau It has a salty smell. It smells like miso. Wow, it’s made. It looks delicious. It smells good. It’s a lid. It smells good. It smells good . I licked this soup and it was delicious. Rock soy sauce is made It is said that the liquid oozing from Kinzanji miso, which was brought to Wakayama from China, is the origin of soy sauce.Iwamachi was a place where the production of miso flourished as the high-quality water and warm climate of Kinsangata were suitable for making miso. Now I’m going to visit you at Miso . Hello, hello, hello, please, excuse me, can I bother you? Please, hello, it smells good. Is it all done by hand ? That’s right, so I ‘ve been doing a little bit of rice, barley, soybeans with insects, and mixing them together. Is this the son of the mother you showed me around earlier ?Yes, I see.He is breathing heavily.It looks like he is over there.He looks like Sendai, who is about to close his shop, and it is a shop with a long history. Just crush it with I thought it was a waste and wondered if we could do something about it, so Mr. Koji, who is from Yumachi, and his wife took over the business because they didn’t want to lose the local specialty.It’s getting rough, so they lent me gloves, so I’ll do it too. Thank you 3 people Wouldn’t it be faster to do it in the kitchen ?I’m actually doing it in a leaky basin.I’ve never made Kanayamaji miso and I didn’t know how to make it, so I wanted to make it.Yes, thank you very much . This is summer vegetables It’s kind of strange that it’s a preserved food that uses summer vegetables in the form of whole eggplants to be eaten in the winter.This is the first time I’ve mixed a flavor with so many chunky vegetables like this. Round eggplant and ginger red perilla Add and mix. That’s about it. Yes, it’s done. Yes, it’s done . Thank you very much. It’s fun. Let it sit in the room we’ve been using since our founding for about two months and it’ll be ready to eat. Let’s eat the vegetable puri side dish. Let’s eat the yellowtail . [Music] Hmm, the rice is crunchy and tastes like stir-fried eggplant with miso. It’s really delicious. Oh, I got a little more miso. It’s Shosuke from Sendai, who I went to three years ago. Or the two of us. This is the end. This is the end. Yana So I heard that the other side of the treasure has arrived.Yes , my husband and I have been working together for about a year and a half , so when he came to the hospital just now, he said, I told him to ask for help, and two days after that, he passed away, but that was amazing. I was relieved when I heard that, and Kou-chan did a good job after that. Yes, that’s right. Sendai and the others are protecting him. The first thing I thought was that I wish I could continue the taste I’ve had. The taste of Ao Miso is similar to that of my father’s.That goal was passed down from generation to generation, and it stuck with me.I think words like “something strong” have always been the keywords for this trip. hand Thanks to the help of the people who followed this process, I was able to see a lot more about Japanese culture and the things that need to be preserved, and it was a trip that gave me a sense of purpose for my future life. Mashi [music] Tade [music]

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CHAPTERS:
00:00 Opening!
00:14 ケーブルカーに乗り世界遺産 高野山へ/Cable Car Ride to Mount Koya: Exploring a Spiritual World Heritage
02:12 創業150年を超える胡麻豆腐店/A traditional dish with a 150-year legacy
05:42 寺院で食べられる“精進カレー”/Temple-style vegetarian curry
08:47 祈りの聖地・奥之院をめぐる/Embarking on a pilgrimage to Okunoin, a sacred site of prayer
12:02 築800年の国宝を守る職人技/Craftsman Protecting an 800-Year-Old Treasure
15:16 しょう油発祥の港町で味噌作り体験/Discover the Art of Miso in a Soy Sauce Heritage Town

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