Desc: Kyushu, le Japon ancestral: Directed by Eric Bacos. The island of Kyushu offers to the visitors a preserved nature and many interesting traditions. On the volcanic of Iki fishermen are catching sea urchins with their hands: the products are sent to the fish market of Gonoura.In the fishing port of Katsumoto the fisherman Iro Kumamoto is fishing the squids and shows to eat fresh squids.At Kashima there is the Shintoi shrine Yutoku Inari Jinja-Inari is the goddess of the harvests-, Tomohisa Nabeshima is the heir of the Nabeshima clan, has made religious and management studies : he manages the temple and organizes festivals-he is helped by young women called Miko-the dance ceremony before the altar made by the Miko-.Then we meet at Kurume the dyer Tarao who makes indigo from the Japanese indigo-Persicaria tinctoria: the fabrics are called kurume kasuri.In the region of Saga the architect Masayuki Matsuedais promoting the restoration of the traditional wooden houses with thatched roofs: in the same region the family Soyeku is making pottery and ceramics.At Takeo the visitors can see a 3000 years old camphor tree- the sixth largest tree of Japan and in the shrine of Takeo there is a traditional wedding- the bride wears the traditional kimono: also people are playing kyudo- a typical Japanese archery-.At Arita Korean potters have helped to the local potters to develop new pottery ovens: At Okawashi the ceramist Takeo is painting his works with the Nabeshima tradition.In the sea of Ariake at Kubo there is the growing of the nori seaweed in special farms where there are low ad high tide, the nori is eaten with rice or prepared as maki with fish and vegetables.In the 99 islands of Kujukushima there are pearl oyster farms.In the area of the volcano Unzen there are a lot of hot springs and the baths called onsen: in the same region the family Ichinose prepares a traditional tofu. In the center of the island there is the active volcano Aso with a great caldera and all around very fertile soils: the volcano Naka Dake is still active-the acid lake-.the cattle breeder Tetsuya Ono is breeding the Akauchi cattle for the beef meat called Waguy.At Takachiho there is a tea plantation producing the "Kamairicha green tea". Then we seen the making of wooden masks representing the gods and the traditional dance of masked dancers. At the south of Kyushu there is the National Park of Kirishima: the volcano Shinmoedate (a great eruption on 19 January 2011 and is still active.Masahiro Ogura is preparing the Japanese paper called washi from the barks of the several Japanese bushes and trees. At Kagoshima glass blowers are producing colored glass, a mix of transparent and colored glass.The Volcano Sakurajima is also a very active volcano: the stone cutter Sakou Kazuide is cutting the lava stones for his works. At Chiran the Samourais managed a great center, now 500 families are taking care for the gardens of the center.At the extreme south there is Makuzaki: the region is famous for the growing of sweet potatoes and the making of the sweet potatoes liquor called shochu.The extinct volcano Kaimondake is part of the landscape. In the same region there is the fishery of the tuna and bonito fishes: the bonito are transformed into flakes for the famous dish called Katsuoboshi, while the tuna fish is often eaten fresh at the local restaurant the guest envoy the Katsuoboshi and other fishes and drink the shochu.