【世界遺産‼︎】富山で伝統の”技”と夢に出会う旅〈旅人・前川泰之〉
I walk through downtown Takayama, encountering Maekawa Yasuyuki’s Gifu and Dreams. Isn’t it amazing? The craftsmanship of woodworking artisans, passed down since the Edo period, shines through in various parts of town. [Music] I really love seeing these kinds of cycles from these groups; it’s so wonderful. This artisan’s skills are still being passed down in the local industry. [Music] Oh, it’s amazing. Let’s go to Kashiwa Furniture in Hita Takayama. Oh, it has a nice feel. See? [Music] We visited a new furniture manufacturer employing many skilled craftsmen. [Music] This is their latest product, and it might be an exaggeration to say they’ve gathered all the techniques. I see. Yes. This chair won an international design award this year. This is a real piece. This chair is crafted with the utmost care, bending the wood to the exact degree and carefully assessing its properties. Let me sit on it for a moment. Facing this way. Oh, it’s so good. [Music] This might be a bit of a strange analogy, but I used to be a model, and I’ve worn all kinds of jackets . I think when you put the sleeves on, the shoulder openings are really nice, and that’s what really comes through. I was really impressed when I was given a tour of the factory, where you can see the craftsmanship behind the scenes . Oh, I see steam coming out over there. Yes. Umm, there’s a material being steamed in the back . It can be bent. Steaming. Yes. The wood is softened by steaming it at about 1°C, and then a mold is quickly pressed against it to shape it. It’s a masterful technique, carefully adjusting the pressure to prevent the wood from cracking. Apparently, the wood grain is used to create strength and beauty. It was my first time seeing such a thick piece of wood bend that much , and it was really amazing. Yes. It’s amazing that something so hard can bend. If you push too hard, it will crush, so [Music] they bend it while carefully controlling the amount of pressure. Yes. They also showed me how to make the seat. It’s in its original state. [Music] Yes. This is the state, but these blade marks are , wow, amazing. It ‘s changed a little like this, so you can see. Oh, it’s wavy. Yes. It’s smoothed out. They use this to smooth out the wavy edges. It’s mind-boggling. They use a variety of tools. They cut it horizontally. The surface, created by the craftsman’s exceptional sense, which machines can’t produce, supports your buttocks with a surface rather than a point, creating an exquisite sitting comfort. Like the apprentices practicing here right now. No, they’re not. They’re full-time employees, though. No, that’s right. Yes. I also see young people coming from outside the prefecture who, if they’re going to do woodcarving, want to study in Takayama on weekdays, so they come to Kashiwako [Music]. So, for woodcarvers, that’s the image of Hita and Takayama. That’s right. There are people called “Hida no Takumi,” and when I look around Takayama, I see so many wood-related items and chairs, so it really feels like a town of wood. I often hear stories about how craftsmen’s trades are rarely passed down, so I think it’s great that young people are coming in. It makes me happy. Yes. But if we can add imagination to the craftsmanship in addition to the skills, well, I’m from the countryside, yes. [Music] I think I could really become a Jida no Takumi here. I’ll do my best. That’s great. It’s good to have such a good teacher. The artisan’s spirit is passed down along with the skills. There’s a long line of customers. Ah, this is it. I’m at a bakery that’s a must-visit when you come to Takayama. I heard that this is a great place to visit when you come to Takayama. The man there was definitely an old man. Oh, my grandfather used to bake bread for school lunches and other things, and now his son bakes bread for the local parlors. The bread has a wonderful aroma. [Music] This is a restaurant run by a chef who has won international awards. It might seem a bit strange to ask him to recommend something, but I recommend everything. Yes. Especially the Kuro Asa, it’s so beautiful. The most popular is Kuro, who bakes it more than three times a day. They even have bread made with seasonal ingredients. [Music] I chose the chef’s special. I heard it. Otoguro. I’ve tried a lot of them, but yes. The crunchiness around the edges is so crispy, and the surface is so finely crumbled. I think I’ve never experienced that texture before. It’s supposed to be crispy, too. Yeah. Yeah. [Laughter] The layers are just incredible. Yeah. I arrived at this point through a lot of trial and error, but I’m interested in a lot of different things, I eat things myself, and I think, ” That combination is interesting,” and I always have my antenna up, and I look closely at the work and try things out, and it’s really hard to get there. [Music] I also found a really amazing bakery. I drove an hour from Takayama City to the third section and saw the Shirakawa-go, a World Heritage Site. It’s amazing. It looks like a set from a period drama. [Music] It’s really picturesque. The grass is tangled, and the top of the mountain is covered with slate. There are also great places to eat while walking, and it smells amazing. [Music] Wow , I want to eat it. Ah, this is it. Hello , Minshuku Samamatsu. Yes. Yes. Hello. Thank you for letting me have it. Please come in. [Music] I’m so happy. All right. I’ve always wanted to see this 140-year-old choir . [Music] That’s right. It’s hot. It’s hot today. Hello. Hello. I’m in. I can already smell the smoke. Ah, it’s turning into a smoke-filled building, so it’s a rush. Oh, really? Wow, it smells nice. Well, apparently, not only does it take down, but the rising smoke also acts as a barrier against the building’s interior. I hit my head on it. [Music] [Music] Let me see the attic. The door is really steep. There’s a rope attached. No, this is one that kids will love. Ah, smoke is coming. Smoke. Ah, it’s smoked. It’s been smoked. Ha. No, it’s designed to be filled with so much smoke. Yes. Ha. This is going to lie down. Fully loaded and ready to lie down. Fully loaded and ready to lie down. Yes. Is it Haji? This [Music] The chorus grows like this. Yes. This is called Yanagichu next to here. Oh. Midnight and this vertical descent. Oh. Tsugu is connecting. This is a full-loaded flower called Neso. No, I can’t believe it can be held together by plants and support all of this. This roof has withstood the weight of snow without the use of metal fittings, made with everyday items. It’s a testament to the wisdom of a thousand people. [Music] I remember seeing this dubbed version in a documentary about 25 years ago , and it really made a lasting impression on me. They’re currently blowing the roof back up. Oh, really? Oh, I just saw it. They’re climbing up. Yes, they’re doing it, they’re doing it. Yes, they’re doing it. It’s true. Kawada-san brought me to the dubbing site. Ah, they’re doing it, trimming it. Yes, trimming it, beautifully. [Music] Hello. Sorry. I know you’re busy. Hello. What are you working on right now? Right now, we’re doing the finishing touches after painting and spraying. Yes. Let me take a closer look. Can I come in and take a look? Oh, sorry. I’m happy. Okay. No, it’s not bad. Come on. That person is a veteran. Ah, right. Excuse me. Excuse me. Well, how about I try thrusting it up like this? Can I do that? Because, I’m just arranging your face right now. That’s right. Here. Yes. Yes. Yes. Like this. Yes. That’s right. Ah, but if you do it too deep, you have to push the roofing in and level it out so that wind and rain don’t get in. This roofing re-threading was once done by villagers themselves. In Shirakawa, this kind of mutual help is called “it,” and they say it was a way of supporting each other in their harsh lives. [Music] [Music] [Music] You’ve both been exposed to this kayabuki technique since you were little. What made you want to become a craftsman? Yes. With yui roofing, the kayabuki has gotten a little thinner than it used to be, and it’s true , but we learned it as kids by watching our parents and seniors . Yes. I see. I see. Yes. After all, isn’t this a pretty important traditional thing that’s been passed down since ancient times? I think we need to pass it on to the next generation, so [Music] Not that Kagiashi, but… So I hope I can become like that. Yes. One of my colleagues, Kuroki, is working on cultivating kayabuki, the material used for kayabuki roofs. Let’s build this place, okay? Well, it’s pretty spacious, as expected. That’s right. In the past, the local area was able to supply the necessary supplies, but now most of it is sourced from outside the prefecture. Kuroki says his dream is to re-thuff the roofs with the materials he has cultivated. [Music] Eh, but with all this, how many more can you do this? No, by how many, I mean, I think the choir you saw earlier probably won’t even reach half of that. Are you kidding me? Really? Really? Really ? Well, I do want to help out. Really? Yeah. Um, please come someday. I see. I support your dreams. [Music] Next up, Hitsumi, enjoying Hita’s feast. [Music] We’re heading to the workshop where the crew of the Yona Yona Shirakawa gather during Maekawa Yasu’s autumn journey to Gifu. [Music] Welcome, everyone! [Music] What are you all doing here? Well, we’re praying for a good harvest, and then, um, we’re waiting, uh, as a special gift, uh, we’re giving a gift in return. Well, we’re now pouring out some sake. The Dobroku Festival, which has been going on for 1,300 years. An essential part is the dobroku served to worshippers. [Music] This year , I’ll help keep everyone busy with the festival five days from now. Let’s put it on top. Ah, hahaha. Oh, okay, let’s move on to the next one. Get ready and turn around. Let’s lift it up. Let’s lift it up. Yes, yes. Something like this. Is this okay? Yes. No, it’s difficult. How many days will it take? Three days. Three days. Yes. 3,300 yen a day. It’s a sacred sake that can’t be drunk until the day of the festival. Every year, many people get drunk on this beautiful sake. I’d like to attend the festival next time. Ah, when I smell the aroma of roasted sake, I feel like I’m back, already. [Music] [Music] I’m back. Yes. Welcome back. The meal is ready. Thank you. Please help yourself. Ah, I’m so grateful for such wonderful food . Right. [Music] This dish is full of local ingredients. First, mountain vegetables. [Music] Udo. Mountain udo. Like sesame. Yes. Like an oil painting. Sesame. Ah, delicious. [ Music] It’s a bit bitter, unique. But it has a bit of a sesame flavor, and that’s right. That makes it mellow. Next up is shima. [Music] You’re probably wondering why we’re calling it shima here, right? That’s right. Yuiumabuta. It’s a white or gold brand of pork. So, this is shima made from that. The name’s good. Yumabu. Right. Iyuumabu. Yeah. Ah. The aroma when it’s brought to your mouth is quite elegant and gorgeous. I see. Yeah. The main dish is Hi’s proud knee beef sukiyaki. I ‘ve never eaten Hi beef in my life. You should definitely try it. It’s so good. Oh, is that so? Yeah. Delicious [music] See? Soft. Amazing. Not at all oily. Sweet, too. And then, here it is. Oh, have I seen this somewhere? I just saw it. I’ve seen it. This is Dobu 6 from last year. Ah. Right. Yeah. Yeah. How about it if you like ? No, no, I can’t find a reason to refuse. I’m happy. I see. Thank you for aging it so beautifully . Yes. Thank you. Ah, it smells so good. It’s absolutely delicious. [music] Then, then, Mr. Kojiki will be happy. A night spent surrounded by the beauty of Hi. Cheers to the encounters of a journey. [music]
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