Travel · intermediate · 22 min

A Winter Trip to Kumejima

Name: A Winter Trip to Kumejima
Uploaded: 2026-10-18T02:18:08.164Z
Duration: 21 min 33 s
Description: A Japanese listening lesson about a winter journey to Kumejima, a quiet island in Okinawa.

A Japanese listening lesson about a winter journey to Kumejima, a quiet island in Okinawa.

Open the original lesson video

Japanese script with English translation

1.
中村ゆりの沖縄冬の久米島癒し旅。ああ、天気が良くて気持ちいいですね。
Yuri Nakamura's soothing winter trip to Kume Island, Okinawa. Ah, the weather is lovely—it feels great.
2.
あ、見えてきました。え、可愛い。個人とした市場で
Oh, I can see it now. Wow, it's cute. It's a cozy little market...
3.
旅と言ったらこういうね、地元の市場に必ず行かねばってことで、
When you're traveling, you simply have to visit a local market like this, so...
4.
まずは島の農産物が集まる山直へ。いた。こんにちは。
First, we head to Yamachoku, where the island's produce is gathered. There she is. Hello.
5.
お邪魔します。どうぞ。
Excuse me for coming in. — Come on in.
6.
もっといっぱいあったんだけどね。うん。
There used to be a lot more, though. Yeah.
7.
え、これ見たことない。半玉。これ半玉。ちょっと癖があるかな?お味噌汁に入れるとお味噌汁が紫になっちゃうんですよ。
Oh, I've never seen this before. Handama? This is handama. It has a slightly distinctive taste. If you put it in miso soup, the soup turns purple.
8.
へえ。え、これも見たことないんですけど。こういり豆、四角豆と天ぷらとかあ、
Wow. I haven't seen this one either. It's called shikaku-mame, or winged bean. You can make tempura with it...
9.
あとシャッとゆいてマヨネーズ。あ、美味しそう。
Or blanch it quickly and eat it with mayonnaise. Oh, that sounds delicious.
10.
野菜バナナ、島バナナ、山バナナ。向こうの
Cooking bananas, island bananas, mountain bananas. Those over there...
11.
2個がアップルですね。え、全部ね、聞き覚えがない名前。
Those two are apple bananas. Wow, every one of those names is new to me.
12.
え、食べてみたいです。あ、どうぞ。どうぞ。
Oh, I'd like to try one. Sure, go ahead. Please.
13.
このまんま。はい。
Just like this? Yes.
14.
これが、これバナナ。
This is... This is a banana.
15.
こっちが野菜バナナ。どっち先食べるのがいいですか? えっと、こっちが美味しいからこれが先じゃ味買ってます。
This one is the cooking banana. Which should I eat first? Well, this one tastes better, so try this one first. The flavor is different.
16.
いただきます。どうぞ。
Let's try it. Go ahead.
17.
チャーヤが。うん。
The tea is... Yeah.
18.
いかがですか? 甘いし。
How is it? It's sweet, and...
19.
バナナの香りっていうよりなんか若干換橘系みたいな爽やかな香りがする。
Rather than smelling like a banana, it has a slightly citrusy, refreshing aroma.
20.
うん。すごい。上手に言えました。すごいです。
Yes. Amazing. You described it very well. Impressive.
21.
あ、試食はあるから食べていいかな。農家のお母さんたちが共同で運営しているというこちらの店。
Oh, there are samples. May I try one? This shop is jointly run by local farm women.
22.
ええ、最高。海を望むテラスで家庭的なそばも味わえます。
Wow, this is the best. On the terrace overlooking the sea, you can also enjoy homestyle soba.
23.
そう、麺は島の麺。へえ。ただきます。
Yes, the noodles are made on the island. Really? Let's eat.
24.
どうぞ。
Go ahead.
25.
うわあ、美味しい。お菓し。なんかやっぱその土地の食べ物ってその土地に合うようにできてますよね。
Wow, it's delicious. That broth! Food from a place really is made to suit that place, isn't it?
26.
楽しそうだね。兄弟。
You look like you're having fun. Are you siblings?
27.
うん。うん。
Yeah. Yeah.
28.
どっちがお兄ちゃん? こっちがお兄ちゃん。
Which one is the older brother? This one is.
29.
あ、本当?仲いいね。悪いね。
Oh, really? You get along well. No, we don't.
30.
悪いの?可愛い。
You don't? How cute.
31.
美味しい。ありがとうございます。
It's delicious. Thank you very much.
32.
めっちゃ見てる。
It's really staring at me.
33.
なんとすごい犬が見える。犬パラダイスではないですか?え、鶏もいるじゃん。普通に鎮座している鶏。ええ、こんにちは。
Wow, I see an amazing dog. Isn't this a dog paradise? Oh, there are chickens too! A chicken just sitting there as if it owns the place. Hello.
34.
こんにちは。こんにちは。
Hello. Hello.
35.
はい。こちら井上さん夫婦はく島に移住してきておよそ
Yes. Mr. and Mrs. Inoue moved to Kume Island about...
36.
20 年だそうです。こっち。こっちだ。こっちだ。こっちだ。こっちだ。
twenty years, apparently. This way. Over here. This way, this way, this way.
37.
すごい。なんかニュージーランド行った時以来です。こんな鶏を話しがいされてるオタク。
Amazing. I haven't seen anything like this since I went to New Zealand—a home with chickens roaming freely like this.
38.
そう。すいません。馬はいないんですね、ここに。こなんです。
Right. Excuse me, there aren't any horses here, are there? This is the place, though.
39.
馬牧場なのに馬がなくて。
It's a horse ranch, but there aren't any horses here.
40.
ではお2 人が営む馬牧場へ満喫できる場体験があると聞きやってきました。も出てきた。
We came to the horse ranch run by the couple after hearing that it offers an experience where visitors can fully enjoy horses. One has already appeared.
41.
いるか?いい。茶色のこの子がよっていう沖縄の在来場ですね。
Is it there? Good. This brown one is Yo, a native Okinawan horse.
42.
へえ。かつては濃厚用や移動手段として島の暮らしに欠かせなかったという馬。そんな文化を今に伝えたいとわずかに残る馬を引き取り牧場を始めたんだそうです。
Wow. Horses were once essential to island life for farming and transportation. Wanting to preserve that culture, the couple took in some of the few remaining horses and started this ranch.
43.
よろしくね。せーのおいしょ。
Let's get along. Ready, and up we go.
44.
はい。で、足入れますね。ええ、もうなんかすごいところ行くなあ。あ、そっち行くのね。おお。今から行く場所ってその昔人が住んでたその集落の農村の後なんですけど。あ、今はもういらっしゃらない。
Okay, now put your foot in here. Wow, it feels like we're heading somewhere extraordinary. Oh, we're going that way. The place we're heading to is the remains of a rural settlement where people once lived. Oh, so no one lives there now.
45.
今はもうないです。ま、そこの今から行く集落のここ入り口の神様の
It's gone now. Well, here at the entrance to the settlement we're about to visit is the deity's...
46.
ああ。え、な、何て言うんでしたっけ?こういうとこ。ウ歌き。あ、ここはそうですね。うき。
Ah. Um, what was a place like this called again? An utaki? Yes, that's right. This is an utaki.
47.
きへえ
Wow.
48.
馬と向かうのはかつて人が暮らしていた森。
She and her horse are heading into a forest where people once lived.
49.
60 年ほど前高塩などを避けるため集落後と別の場所に移動したそうですが、今も暮らしの跡が残っています。あ、い、怖い。はい。
About sixty years ago, the entire village reportedly moved elsewhere to avoid storm surges and other dangers, but traces of life here still remain. Oh, scary. Yes.
50.
へえ。ここがね、もうここで1
Wow. This area here was once one...
51.
つのお屋敷の後になるんですけど。うわあ。
...homestead. Wow.
52.
あれ沖縄ではフールって呼ばれてるんですけど、豚小屋の後なんですよ。うん。
That is called a “fūru” in Okinawa; it is the remains of a pigsty. Right.
53.
で、沖縄の人昔はその豚小屋が人のトイレでもあったので
In the past, Okinawans also used those pigsties as human toilets, so...
54.
排泄物もね、豚に食べてもらって本当無駄にならずにね。
The pigs would eat the waste, so truly nothing went to waste.
55.
それでその豚をご馳想としていただいたりとか。うん。なるほど。
And then people would eat the pigs as a special feast. Right. I see.
56.
ここはほら、ちょっと門が残っているで。これ、あの、人が住むようなには
Look, part of the gate still remains here. This doesn't really look like a place where people could live...
57.
うん。見えないですよね。
Right. It doesn't look like one, does it?
58.
うん。で、これはあの、仏壇のために立て直してるなんですね。
Right. This was rebuilt for the family altar.
59.
うん。で、沖縄の方ってやっぱすごくこうご先祖様を本当に大切にしてて自分の家は引っ越すってなってしまっても仏壇は引っ越さないので仏壇のためだけにお家立て直してこう。
Okinawans truly cherish their ancestors. Even when they move away themselves, they do not relocate the family altar, so they rebuild a house solely for it.
60.
これちょっと仏壇の中見えますね。へえ。
You can see inside the family altar a little here. Wow.
61.
等々頭名と呼ばれる仏壇は先祖の魂が宿る神聖な場所。移動させない習わしがあるんだとか。ああ、ここも集落の感じが
The family altar known as a “tōtōmē” is a sacred place where ancestral spirits dwell, and tradition dictates that it must not be moved. Ah, you can feel the old village here too.
62.
そうですね。石垣きが残ってますね。この奥にね、あのすごく素敵な木があるのでちょっと
Yes. The stone walls are still here. Farther in, there is a really magnificent tree, so let's go take a look.
63.
へえ。わあ。おお。
Wow. Oh! Whoa.
64.
え、もうどっからどうなってるのって感じ。すごいですよね。
I can't even tell where it begins or how it all connects. Incredible, isn't it?
65.
すごい。何年ぐらいなんですかね。でも本当自分たちがここにこうやってお邪魔させてもらうようになって
Amazing. I wonder how old it is. Well, it has been since we first started coming here like this...
66.
うん。10 数年なんですけど
Yes. It has been a little over ten years.
67.
結構早いペースですごいなんか思ったより早いんだ。こういう森の成長って
It has grown at quite a fast pace. Wow, a forest like this grows faster than I expected.
68.
早いですよね。植物の勢い。俺70年前のこの集落の写真
It is fast, isn't it? Plants are so vigorous. This is a photograph of the village seventy years ago.
69.
すごい違で
It looks completely different.
70.
あ、じゃあ全然森うん。
Oh, so it wasn't a forest at all. Right.
71.
森じゃないですよね。通ってきた道全部田んぼです。
It wasn't a forest. The entire route we came along was rice paddies.
72.
へえ。か本当にお米を作って海に量に出て
Wow. They really grew rice and went out to sea to fish.
73.
本当にそうやって反応量を時給時足で生活されててで馬もたくさんいたみたいで
They truly lived self-sufficiently through both farming and fishing, and apparently they also kept many horses.
74.
本当そうやって一緒に暮らしてたんだろうなっていうのが分かるような
It really gives you a sense of how people, animals, and nature must have lived together here.
75.
すごいことだよな。うん。
That is remarkable. Yes.
76.
人と自然のパワーを感じる貴重な常馬体験でした。
It was a precious island experience that revealed the power of people and nature.
77.
いやあ、すごいなあ。めちゃくちゃいい道で贅沢だな。ひ屋。あ
Wow, this is amazing. It is such a beautiful path—what a luxury. Ah.
78.
、いいね。お庭にやって椅子置いていないとこ座っておしりするんでしょうね。
This is nice. They probably put chairs out in the garden like this and sit here chatting.
79.
ゆったり流れる時間の中で今回挑戦してみたいことがあります。
Amid this leisurely flow of time, there is something I want to try on this visit.
80.
ここだ。荒垣
Here it is. Arakaki.
81.
こんにちは。ちょっとシミを
Hello. I was hoping to try the sanshin...
82.
引かせていただきたいな、習いたいなと思きたんですけど。ああ、そうですか。
I came hoping you might let me play it and teach me. Oh, is that so?
83.
いいですかよろしくお願いします。じゃ、これちょっとやってからね。
Would that be all right? Thank you. Sure, once I finish this little task.
84.
うん。これ何してるん? 今この竿を作ってるんですよ。
Okay. What are you doing here? I am making this neck right now.
85.
写線の竿を。え、
The neck of a sanshin. Oh?
86.
シ線自体もここで作るんですか?
Do you make the sanshin itself here too?
87.
ああ、それで戦屋ですよ。おお、そういうこと。すごい。
Of course—that is why this is a sanshin workshop. Oh, I see! Amazing.
88.
お邪魔したのは荒がさんの三振工房。その道
We visited Mr. Arakaki's sanshin workshop. He has devoted himself to the craft for...
89.
50 年。国指定の伝統光芸士にも選ばれた腕聞きの職人です。
...fifty years. He is a highly skilled artisan who has also been designated a nationally recognized traditional craftsman.
90.
これはね、昨日皮張りを完成させたんですよ。うん。
I finished stretching the skin on this one yesterday. Right.
91.
ええ。これ何の川ですか? 蛇川ね。
Yes. What kind of skin is this? Snakeskin.
92.
へえ。あ、蛇はすごい響きですよ。
Wow. Snakeskin produces an incredible resonance.
93.
ちょっと教える。教える。
I will teach you a little. Teach me, please.
94.
この、これが風なんですよ。ええ、これ沖縄の言葉でこのこ、
This here is the notation. Yes, in the Okinawan language it is called “kunkunshī.”
95.
そう、そう、そう、そう。沖縄の言葉くシーという三振の学譜。
Yes, exactly. “Kunkunshī” is the Okinawan term for sanshin notation.
96.
一音につき漢字
One Chinese character represents each note.
97.
1 文字。この抑え方に習って練習です。まず
One note. Practice following this fingering. First...
98.
1 番下引いてみて。こう。そう。こう。次真ん中。
Try playing the bottom string. Like this. Yes, like that. Next, the middle one.
99.
C。 C。
C. C.
100.
うん。
Yeah.
101.
はい。次は覚えるのがこの 5ぞね。よし。1235。よし。
Okay. Next, memorize these five. Good. One, two, three, five. Good.
102.
ズやった。
There. I did it!
103.
褒めて伸ばすタイプですね。ゾ手だから。
You're the type who improves with praise. Because you're good at it.
104.
こ質愛
Individual attention.
105.
初心者にも優しいという曲を教えてもらいます。はい。し、
She's going to teach me a song that's said to be beginner-friendly. Okay. Shi...
106.
シって何だっけ?真ん中。真しぞ。
Which one was “shi” again? The middle one. The middle. Shi, zo.
107.
ぞぞぞ。そう、55
Zo, zo, zo. Right, five, five.
108.
もう1回お願いします。はい、もう1回1つ
One more time, please. Okay, once more—one.
109.
ぞぞぞぞぞぞぞぞぞぞぞぞぞ。特訓することおよそ
Zo, zo, zo, zo, zo, zo, zo, zo, zo, zo, zo, zo, zo. After about... of intensive practice...
110.
1時間愛ぞつあぞ
One hour.
111.
ロシ丸丸
Six, four, circle, circle.
112.
イエーイ全勝覚えた
Yay! I memorized the whole thing!
113.
でももうちょい上達したくなる早い子はさ
But then you want to get a little better. Fast learners...
114.
うん台が1番早いね
Yeah. Dai is the fastest.
115.
おおじゃ40代にしては早あ、すごい早い。
Oh, then you're fast for someone in their forties. Ah, really fast.
116.
荒垣さん自身を始めたのは 20
Mr. Arakaki himself started in his twenties.
117.
代の頃。とにかく引くことが大好きで職人になったんだとかいい。帰ればやれ。
He was in his twenties. He simply loved playing so much that he became a craftsman, apparently. Nice. You can practice when you get home.
118.
に引き止める。また色ね。
Try playing it. That's nice too.
119.
ネ色とこのメロディ気分がい
The tone and this melody feel wonderful.
120.
へ癒されるでも取れます。
Wow. It's soothing. And you can make one too.
121.
いや、でも本当に粘土に癒されるから。
No, but the sound really is soothing.
122.
うん。で、素敵です。
Yeah. It's lovely.
123.
これさ、持って勉強してね。
Here, take this and keep practicing.
124.
え、いいの?もうやんなきゃじゃん。絶対狙んといかないよ。
What, really? Now I have no choice but to practice! You absolutely have to.
125.
あ、すごい。オッケー。
Oh, wow. Okay.
126.
次は絶品くんかまぼ。さらに食べるハイビスカス。
Next is the exquisite gurukun fish cake. And even edible hibiscus.
127.
おブどクラッカーに乗せて。うん。
Put it on an oven-baked cracker. Yeah.
128.
でもいい道がいっぱいありますね。中村ユの沖縄。冬のく島癒し旅。島の特産品を見に行きます。ここ。あー。
There are so many lovely roads here. Yu Nakamura's soothing winter trip to Kumejima, Okinawa. Now she goes to see one of the island's specialties. Here? Ah!
129.
ああ。わんちゃん、わんちゃん。え、可愛い顔してるね。
Ah! A doggy, a doggy! Oh, what a cute face.
130.
こんにちは。こんにちは。ごめんなさい。
Hello. Hello. Sorry.
131.
大丈夫ですよ。ちょっと噛あるんでね。気をつけてください。噛ないね。ま、て言ったじゃない。
It's all right. He bites a little, so please be careful. Don't bite. I told you to wait!
132.
もしよかったらうちかまぼ作ってるんでかまぼ工場とか見られますか?
If you'd like, we make fish cakes here. Would you like to see the factory?
133.
見たいです。ごめんなさい。そっちを見に来たのに。いや、いた。
I'd love to. Sorry—I came to see that, but then I spotted the dog.
134.
なちゃんについついすみません。
I just couldn't resist the dog. Sorry.
135.
ちょっとね、お邪魔したかったのはご自宅裏のかまぼ工場。
What she had come to visit was the fish-cake workshop behind their home.
136.
すごい。こんにちは。え、奥様ですか?
Wow. Hello. Oh, are you his wife?
137.
はい。そうです。妻と2人でやってます。
Yes, I am. My wife and I run it together.
138.
お邪魔します。あ、すごい。大きい。
Excuse me for coming in. Oh, wow! It's big.
139.
え、これ何のかまぼですか? これはグル君だけで作ったかまぼになります。
What kind of fish cake is this? This one is made entirely from gurukun.
140.
へえ。までは結構有名なんですけど、
Gurukun is fairly well known, but...
141.
これは1回あげるんですね。うん。へえ。
So you fry this once? Yes. I see.
142.
めちゃくちゃいい匂いしてます。良かったです。
It smells absolutely amazing. I'm glad.
143.
うん。ああ、いい音。沖縄の大衆魚グル君。実は県内でもかまぼにすることは少ないそうで、亀島ならではのものとして地元に愛されているんだとか。
Mm. Ah, what a great sound. Gurukun is a popular everyday fish in Okinawa, but apparently it is rarely made into fish cake even within the prefecture. This Kumejima specialty is beloved by locals.
144.
こんな感じで表面をちょっとカリとあげる。うん。
Fry it like this until the surface is slightly crisp. Yeah.
145.
これそのままちぎって畑ごとの合間とかにちみたいにも食べる。
You can just tear off pieces and eat it as a snack during breaks in the fields.
146.
そう、そう。熱々だったら本当にムチムチってちぎれるんですよ。
Yes, exactly. When it's piping hot, it tears apart with a wonderfully springy texture.
147.
へえ。あ、皮がちょうど
Oh! The skin is just...
148.
結構しっかりそのまま残ってるんだ。この皮がく島の人はすごく好きみたいで、
It stays quite intact. The people of Kumejima seem to really like this skin.
149.
皮が入ってるからいいんだよとか。
They say it's good precisely because the skin is in it.
150.
うーん。めちゃ美味しい。焼き魚的なテーストも入ってますね。
Mmm, it's delicious. It also has a grilled-fish kind of flavor.
151.
あ、そうですね。うん。めっちゃ美味しい。
Yes, that's right. Mmm, it's really delicious.
152.
良かったです。
I'm glad you like it.
153.
足が早くなかなか当に出せないグル君を島で消費するために始まったと言われるこのかまぼ作り。しおさんは浩司さんのおばあに習い作り方を覚えたんだそうです。でもおばあさんも嬉しいでしょうね。
This fish-cake making is said to have begun as a way to consume gurukun on the island, since the fish spoils quickly and is difficult to ship far away. Shio learned the method from Koji's grandmother. She must be happy about that, too.
154.
突で来てくれた奥さんがさ、ちゃんとやってくれてとっても厳しいおばあちゃんでしたよ。
She was glad that the woman who married into the family was carrying it on properly. But Grandma was very strict.
155.
そうなんですね。最初はやっぱ喧嘩したりしたんですけど。
I see. We did argue sometimes at first, though.
156.
え、でも喧嘩できるさ、その根性が素晴らしいじゃ
But having the nerve to stand up and argue with her was admirable, wasn't it?
157.
が良かったんじゃないですか。ですかね。
Maybe that was a good thing. —Perhaps it was.
158.
うん。今はナ覇に暮らしているというおばあさん。なんと
Yes. Grandma now lives in Naha, and amazingly...
159.
95歳まで一緒に働いたんだそうです。
she worked alongside them until she was 95.
160.
忙しそうにはしてたんですけど、とっても楽しそうでしたよ。
She looked busy, but she also looked like she was having a wonderful time.
161.
うん。なんかやることないね。せってもうお仕事ちょうだいちょうだいのマバーだから本当に働き物。
Yes. She'd always say, “Isn't there something for me to do?” and ask for more work. That old lady is truly a hard worker.
162.
き物なんだ。働き物。
A hard worker, huh? —A real hard worker.
163.
あなためっちゃ食べてるじゃん。さっきから
You've been eating a ton this whole time!
164.
美味しい。美味しくないの?
It's delicious. Don't you think so?
165.
家族で伝える島の味。美味しかった。
An island flavor passed down through the family. It was delicious.
166.
これ全部砂糖キビだ。うん。背が高い。
This is all sugarcane. —Yes. It's tall.
167.
冬に収穫機を迎える砂糖キビ。同じ頃もう 1つ南国らしい作物が実ります。
Sugarcane is harvested in winter. Around the same time, another distinctly tropical crop ripens.
168.
それがこれローゼル。またの名を食業ハイビスカスともこんにちは。
And this is it: roselle, also known as edible hibiscus. Hello!
169.
あ、こんにちは。よさんの畑にお邪魔します。
Oh, hello. We're visiting Yo's field.
170.
ああ、すごいたくさん。今年は大作です。
Wow, there are so many! —We've got a bumper crop this year.
171.
すごい綺麗。はい。今日ちょうどお花咲いて良かった。お天気がいいので。
They're so beautiful. —Yes. I'm glad the flowers happened to bloom today, since the weather is lovely.
172.
ああ、本当だ。あの、お倉の花にも似ていて
Oh, you're right. They look like okra flowers, too.
173.
うん。うん。確かに。このがんでこの額っていうこが大きくなってくるんですけど。
Yes, definitely. Afterward, this part called the calyx grows larger.
174.
え、これが指紋でこうなるんですか? はい。
Oh, does this grow into that after the flower closes? —Yes.
175.
へえ。これが開くんじゃなくて不思議。
Wow. It's strange that this doesn't open up itself.
176.
やる気に道は溢れてますよ。
You're brimming with motivation.
177.
はい。どうでしょう?
All right. How is it?
178.
はい。上等上等上手伝ですから。
Yes, excellent, excellent. You're good at this.
179.
ねえ、綺麗な色。
Look, what a beautiful color.
180.
熱帯地域減産でフードに会うと栽培が始まったと言われる沖縄のローゼルビタミン
Native to tropical regions, roselle is said to have first been cultivated in Okinawa because it suited the local climate. It contains vitamin...
181.
C や炎酸が豊富で健康にもいいんだそうです。
C and citric acid in abundance, making it good for your health.
182.
ジャムにしたり付けしてウさんに使ったりお酒にもつけて
We make it into jam or pickles, use it in cooking, and steep it in liquor as well.
183.
うん。へえ。どんな味がするんですか? これ自体は酸っぱいです。
I see. What does it taste like? —The roselle itself is sour.
184.
甘、あの、本当に酸っぱくて。うん。美味し
Well, um, it's really sour. —Mmm. Delici...
185.
一気にはい。大丈夫です。
All at once? —Yes, I'll be fine.
186.
酸っぱい。もう1個は無理そう。
Sour! I don't think I can manage another one.
187.
うん。ま、でも美味しい。うん。
Yes. Well, it is tasty, though. —Mmm.
188.
美味しい。美味しい。もう無理ね。
It's good, it's good. But you've had enough, right?
189.
うん。もう1個いいかな。
Mmm. Maybe I could have one more.
190.
ではやえやさんがナむ民宿でジャム作り。お母さんと共同作業です。
Next, they make jam at the guesthouse run by Yaeya, working together with her mother.
191.
はい。
Yes.
192.
元気な虫たちが。あ、本当だ。いっぱい虫さんが出てくる。うん。あ、
There are some lively little bugs. —Oh, you're right. Lots of bugs are coming out. —Yes. Oh!
193.
なるほどね。すごいね。やっぱ手でいけるんですね。お母さん虫に習わなきゃ。たまさ
I see. Amazing—you really can do it by hand. I’ll have to learn from Mother Nature. Tama...
194.
虫も焼いて食べたりしたので私。私は昭和22年生まれなので。
I even used to roast and eat insects. I was born in 1947, you see.
195.
うん。何? 戦争終わってすぐもう貧しい時特に農はうはい。入れま
Yeah. What? Right after the war, when everyone was poor—especially farming... Yes. Put it in...
196.
米を作る農家に生まれたやさんおかげで今も植物を育てることが大好きなんですって。
She says that, thanks to being born into a rice-farming family, she still loves growing plants today.
197.
全然してください。はい。わあ。
Please, go right ahead. Yes. Wow!
198.
もうちょっと髭。うん。え、すごい勢いで柔らかくなった。
A little more of the whiskery part. Yeah. Oh, it softened up incredibly fast.
199.
やさんはい。
...ya-san. Yes.
200.
消す。はい。そろそろいいと思います。
Turn it off. Yes, I think it’s about ready.
201.
はい。消します。20 分ほど日にかければ
Okay, I’ll turn it off. Once it’s been on the heat for about twenty minutes...
202.
美味しくなれ。美味しくなれって。美味しくなったね。
“Be delicious, be delicious.” And now it is!
203.
あ、ハーブティー準備します。ああ、なんかいろんなハーブを取ってきてくれたんだ。
Oh, I’ll prepare some herbal tea. Ah, you picked all sorts of herbs for us.
204.
はい。裏に咲いてます。ええ。やさんおしゃれね。こんなんしたことないよ、私。
Yes, they grow out back. Wow, you’re so stylish. I’ve never done anything like this before.
205.
すごい。素敵。
Amazing. Lovely.
206.
いよいよジャムをいただきます。
At last, it’s time to taste the jam.
207.
はい。やえやさんとっておきの食べ方というのが
Yes. And Yae-ya’s special way of serving it is...
208.
い方がいいか。で、それの上にはい。はい。お見ぶど2
How much should we use? And on top of that—yes, yes—two grapes...
209.
本ぐらいでもいいと思います。うん。
I think about two should be fine. Yeah.
210.
そう。く島特産海ぶド。
That’s right. Sea grapes, a specialty of Kushima.
211.
かつて海ぶがこんなおしゃれになったことあります?
Have sea grapes ever looked this fancy before?
212.
うん。ですよね。すごい。じゃあ
Yeah, exactly. Amazing. Well then...
213.
はい。どうぞ。召し上がれ。うーん。甘酸っぱさがめちゃくちゃ合う。
Here you go. Enjoy. Mmm, the sweet-tart flavor goes perfectly with it.
214.
うん。この酸味がすっごくいい。
Mmm. This tartness is really good.
215.
はい。そうですね。うん。本当何でも合いそう。
Yes, exactly. Mmm, it seems like it would go with just about anything.
216.
うん。ああ、いいですね。優雅が
Mmm. Ah, this is nice. So elegant...
217.
はい。ゆっくり時間が流れる感じがいいですよね。ライト会は
Yes. It’s nice how time seems to pass so slowly here, isn’t it? In the city...
218.
1日24時間だろうけど、首島は 30時間ぐらいあるよね。
A day may be twenty-four hours everywhere, but on Kubishima it feels like there are about thirty.
219.
ね、のんびりしてます。なんかどっちの生活にも必ず絶対大変なことはあるんだろうけど、ちょっと色々考えちゃいますよね。自分のこれからどういう風に過ごしていくのがいいのか。
Yes, life is so leisurely here. I’m sure both ways of life have their hardships, but being here makes you think about all sorts of things—like how you want to spend the rest of your life.
220.
かなとか、もうなるべく余計なものを持たずにうん。
Things like that... I want to avoid owning unnecessary things as much as possible. Yeah.
221.
大事なものだけ大切にできるような人になりたいなってこの島に来て本当に思いました。改めて。うん。
Coming to this island made me realize again that I want to become someone who can truly cherish only what matters.
222.
うん。いやあ、素敵な島だった。
Yeah. Ah, what a wonderful island.

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