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🌏 Become Friends with Setegi: https://bit.ly/WorldTravel_EBS Part 1. Eating the Massive Time We seek out the great heritage created by the ancient time and human efforts of Iberia. The journey begins in Seville, where Columbus set sail for the New World. Thanks to the Age of Discovery, diverse culinary cultures and cooking methods developed, making it an ideal place to deeply experience Spanish culture. We meet the family of our friend Jose, a mentor who teaches us about Spanish food culture. He takes us to a secret market, promising to show us a culture not found in books! We get a glimpse of a unique vegetable garden culture that can be enjoyed for just 1 Euro. Let's cook a partridge dish together—a dish typically served only to honored guests at home—and taste a nourishing meal said to have been favored by emperors. We head to Rota, a city where the Romans built stone walls into the sea. Spanning a massive 110 hectares, the massive stone walls are known as Corrales de Pesca. They are traditional fishing facilities that utilize the ebb and flow of the tides. We set out to catch seasonal cuttlefish with the Corrales fishermen, who head out to sea twice a day according to the tides. The Corrales fishermen follow age-old rules: work begins based on the judgment of the elders, the catch is divided equally, stone walls are repaired by the fishermen themselves, and the culture of eating everything, including the internal organs, has been passed down from Rome. We introduce the use of the Corrales, which has been preserved for over 2,000 years, and the daily lives of the fishermen. We head to Laguna de Duero in the northern inland region. There is a special "tortilla" that can only be eaten here! Tortillas, a representative Spanish dish, have various origin stories. Stories range from claims that they were created for the king to theories that they originated as meals for soldiers during civil wars. In Laguna de Duero, there is a chef who makes a tortilla weighing a whopping 260 kg for just one day a year. It is a massive undertaking that uses a giant frying pan and a specialized stove, taking over six hours just for cooking. Why do they make such a huge tortilla? Join Jesus and his companions on their special journey. Part 2. The Shepherd's Table Iberia, where pastoralism has been practiced since the Neolithic Age! The paths shepherds travel become history, and the food they eat becomes culture. Guijo de Santa Barbara in Spain is steeped in the legend of a shepherd who defeated the Roman army by utilizing the mountainous terrain. Grandpa Miguel leads his herd of goats into the mountains every day. Since goats eat grass root and all, they must move around to graze rather than stay in one place to protect the mountains. It is said that wandering around for seven hours a day allows them to walk on mountain slopes as if they were flat ground, naturally building strong physical stamina. There is one rule for goat shepherds: any number of kid goats exceeding a certain limit must be slaughtered. Since most are raised for goat's milk, population control is essential. This is how the culture of eating kid goats developed in Spain. Adding the chef's special touch to the precious kid goat offered by the grandfather, a special meal of roasted goat and stew is prepared. We head to the Mont-rebei Gorge (Congost de Mont-rebei), which embraces the Pyrenees and is another heart of the mountainous region in northern Spain. Within the gorge lies the "Shepherd's Way," a path once used by Aragonese shepherds traveling to and from Catalonia in search of summer pastures. Today, it is beloved by locals as a trekking course. We walk with Mr. Javier, who was born into a shepherd family and played in the gorge as if it were his playground since childhood. Although the landscape of the gorge changed with the construction of a dam in the 1960s, Mr. Javier's memories of following the "Shepherd's Way" remain everywhere. Gazing at the dizzying and enchanting scenery, we reflect on the spirit of a shepherd. What is the daily life like for a shepherd living on the Iberian plains? We head to Beja, one of Portugal's largest sheep-raising regions. Unlike the nomadic pastoralism of Spain's mountainous regions, southern Portugal boasts well-developed pastures, allowing shepherds to raise sheep through grazing within designated areas. In Castro Verde, which embraces vast plains, flocks of sheep can be easily spotted wherever you go. Sheep are classified according to their intended use, with "Bojegos"—sheep under one year old—primarily consumed for meat. In particular, the shepherds of this region have a tradition of eating "roasted lamb heads." This is the result of a culture where every part of the animal is consumed without waste, as sheep are considered valuable assets, a tradition that has extended to the dining table. Roasted lamb heads are not merely a delicacy; they are a way of life itself. Let us embark on a journey to discover th...