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  • Today, I've come to the Yamanashi Prefecture

  • to see the koyo, or autumn foliage (autumn leaves).

  • As you can see behind me,

  • are beautiful orange and red leaves.

  • The scenery is absolutely gorgeous.

  • So I'm going to share some of that with you today.

  • and the nice thing about this place

  • is that there's nobody here.

  • It's a three-day weekend, and as you can see,

  • I've got this whole place to myself.

  • So I just wanted to get out here

  • and show you guys the beautiful Japanese koyo.

  • Isn't this just beautiful??

  • The fiery reds, burnt oranges, and golden yellows.

  • It's like nature's celebration

  • marking the end of the harvest season.

  • It is such a drastic change in landscape

  • from the cherry blossoms in the spring time.

  • This is exactly why seasons play

  • such an important role in Japanese culture,

  • and why you need to come enjoy

  • each and every one of them.

  • The kanji for koyo is writtten

  • ko is red (deep crimson red).

  • It's another kanji for red.

  • and yo is leaf.

  • So it's red leaves.

  • and you can also read it momiji.

  • Momiji is Japanese maple.

  • So the really red leaves you see,

  • Those are momiji.

  • and I think when you go to Kyoto,

  • you'll see a lot of that.

  • Depending on the area you're in

  • you're going to see a completely different

  • type of Autumn foliage (differe colors).

  • a different type of koyo.

  • But I think this is really beautiful

  • because you get to experience

  • all of the different colors

  • as opposed to seeing it all just red.

  • which is probably amazing as well,

  • so I do hope to make it out to Kyoto sometime

  • to see the koyo over there.

  • We're going to be driving around,

  • so I'll show you guys some amazing sites.

  • I'm also going to have lunch up in the mountain.

  • We're going to go eat hoto,

  • which is a local Yamanashi dish.

  • It's kind of like udon noodles,

  • but the soup is miso soup,

  • lots of vegetables.

  • so you'll get to see me eating some of that!

  • Enjoy the autumn foliage, it is so amazing!

  • Just a little language memo.

  • While cherry blossom watching is called hanami,

  • fall foliage watching is called momijigari,

  • which literally translates to maple picking.

  • This term dates back to the Heian Period

  • when momiji watching became a popular activity

  • for the royal class

  • and they would pick up the leaves for closer viewing.

  • Okay, here you are. Thank you for waiting.

  • Thank you!

  • Be careful, it's hot.

  • Ready?

  • Oh, that looks so good!

  • nametake, iwatake, murasaki-shimeji, usuzumi

  • There are 4 kinds of mushurroms in this.

  • take-shimeji. I guess there's five.

  • Awsome! It looks delicious!

  • OMG, this was so good!

  • Anyway, let me tell you a few things about this

  • delicious Yamanashi dish.

  • Hoto is similar to udon.

  • They're both made from kneading flour and water,

  • but with hoto, there's no salt added into the dough.

  • What salt does, is that it creates a chemical reaction

  • that tightens the glucose structure in the dough.

  • What does that mean?

  • It means that it results in a firm chewiness in the noodles,

  • which we call "koshi" in Japanese.

  • So hoto, other than being much thicker than udon,

  • is also a lot softer.

  • There's no "koshi."

  • It's more like thick dumpling skin than udon.

  • By the way, "koshi" is usually a good thing in noodles,

  • so why did they decide to leave the salt out of the hoto dough?

  • Well, Yamanashi is completely inland

  • and didn't have access to saltwater.

  • hence, no salt!

  • Also, since the area is very mountainous,

  • they had very few rice fields,

  • and relied on different types of grains for their carbs.

  • As for the name,

  • there are various theories on where it comes from,

  • but one theory is that it comes from this word

  • hoto, meaning a treasured family sword,

  • passed down from one generation to the next.

  • Why would a noodle dish be named after a sword?

  • Well, they say that Takeda Shingen,

  • a powerful feudal ruler of the Kai Province,

  • which is now Yamanashi Prefecture,

  • used to cut up the thick hoto noodles (and the ingredients) with his hoto,

  • his family sword.

  • This really warms me up.

  • Oh, this is great!

  • So full!

  • It was really good!

  • I'm all warmed up now!

  • This place was awesome! Look at this!

  • I hope that this video gave you a feel for what

  • fall is like in Japan,

  • but you really have to come yourself

  • and experience it with all of your five sense

  • to really understanding how amazing it is.

  • Oh, by the way.

  • what are the fall leaves like in your country?

  • Let me know in the comments!

  • I hope you guys enjoyed this,

  • and I will see you guys again soon!

  • See you soon!

Today, I've come to the Yamanashi Prefecture

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B1 autumn udon foliage salt dough japanese

Autumn in Japan! What it's like and what's so great about it :)

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    Harry posted on 2015/08/19
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