西乃風ブラン堂 2024年8月26日 ＃121「高知 奇跡の清流が育む天然アユPR大作戦」
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#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
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TVTranscript
00:00AOKI WARE AOKI WARE TOMOYO OMAETO
00:29Katsuo is a famous product of Ochi prefecture.
00:33It is famous for its freshness.
00:39It smells like watermelon.
00:42This is a PR strategy aimed at the second Katsuo,
00:46which is arranged with a novel cooking method that reverses the image so far.
00:52Nishinokaze Brand is looking for a new sense of value that changes the city all over Japan.
00:57This time, Kouchi Prefecture, where the head of Kawamura is from, has this brand information.
01:04It's not just salt. A new product is born.
01:09Shimanto River
01:12Shimanto River is a holy river that Kouchi Prefecture is proud of.
01:17It is counted as one of the three holy rivers in Japan, along with the river in Gifu Prefecture and the river in Kakita in Shizuoka Prefecture.
01:24There is another miracle holy river that should not be forgotten.
01:28That is...
01:33Niodogawa River, which flows almost in the center of Kouchi Prefecture and is 124 km long.
01:41Kawamura-san, who used to enjoy camping on this river every year as a child.
01:46Please tell Mr. Uemura about its charm.
01:50The color of this emerald green is very beautiful.
01:54It is called Niodo Blue.
01:57It is also very proud of its water quality.
01:59It is the best river in Japan for five consecutive years from 2012 to 2018.
02:10Did you understand the charm?
02:12I understood a lot. I want to drink it all.
02:16It's a rare feeling.
02:18Kouchi Prefecture is famous for its bonito.
02:23What is attracting attention now is the value of the river produced by the miracle holy river.
02:28Let's investigate.
02:30Mr. Uemura, Mr. Kawamura.
02:33Nice to meet you.
02:34Can you see it?
02:35It's here.
02:36Where?
02:38I really can't see it.
02:40It's really sunny today.
02:42It's a clear blue sky.
02:44The green of this mountain is very beautiful.
02:48Aoi Matsuoka from Kouchi Prefecture.
02:52She has a deep relationship with the Niodo River.
02:56My name is Aoi.
03:00I got my name from the blue of Niodo Blue.
03:07It's a clear blue.
03:10You can feel the crystal kayak.
03:14The boat is transparent.
03:18You can see the bottom of the river from the bottom of the boat.
03:23It's a mysterious feeling like floating in the air.
03:27It is an activity that can be experienced in the upper reaches, especially in the Niodo River.
03:32By the way, when did Mr. Kawamura leave?
03:35In April this year.
03:37I went to the Niodo River with my friends.
03:42Did you go to Chinkabashi?
03:44We went to Chinkabashi together.
03:46We looked at the Niodo River and had a relaxing time.
03:49I heard that everyone has seen it in pictures.
03:52It was my first time to see it in person.
03:54I was very surprised by the beautiful emerald green river of Niodo Blue.
04:00Here is the best local gourmet information from Mr. Kawamura, who is from Kochi.
04:05The fish set meal at Nishimura Shopping Mall is voluminous and delicious.
04:10My recommendation is the cost-effective Ippon Sashi Set Meal.
04:16Ippon Sashi Set Meal is delicious.
04:20Mr. Kawamura's best gourmet is at Michino Station in the Niodo River.
04:25Nishimura Shopping Mall is famous for its seafood dishes.
04:32This is a popular restaurant.
04:33There are more than 40 types of set meals.
04:38Among the many set meals, Mr. Kawamura's recommendation is Ippon Sashi Set Meal.
04:46This is it.
04:48Everyone in Kochi knows this.
04:51This is a sashimi of a whole fish.
04:57Ippon Sashi Set Meal is an impressive set meal of a whole fish.
05:07This has a strong umami taste.
05:09This has a strong umami taste.
05:12The fish at Nishimura Shopping Mall was caught in the morning.
05:16The fish was sent from a fishing shop.
05:20The fish was fresh and delicious.
05:24How much is this?
05:27This is 1698 yen.
05:29This is a whole fish.
05:31This is a whole fish.
05:32This is a new specialty of the Niodo River.
05:37This is a fish called Ayu.
05:39Have you ever eaten Ayu?
05:41Yes, I have.
05:42The taste of Ayu is strong and delicious.
05:46Ayu is a representative fish of the summer that only lives in the Seiryu River.
05:51The movement to make this a new specialty of the Niodo River is now active.
05:58This shop in the middle of the Niodo River.
06:02Ayu is an image of eating grilled fish.
06:05This is an Italian dish.
06:07This is an Italian dish.
06:10The owner of this shop is Mr. MATOBA.
06:17I have never seen such Ayu dishes.
06:22This is a natural Ayu dish.
06:26This is a traditional Italian dish wrapped in pasta dough.
06:30What's in this?
06:32This is a mixture of Ayu paste and potatoes.
06:39This is a mixture of potatoes and Ayu.
06:48At first, the taste of Ayu changes.
06:50After chewing for a while, the taste of Ayu becomes bitter.
06:57At the end, everything is harmonious.
07:01Thank you very much.
07:02The Ayu of the fishermen are caught in the upstream.
07:07Ayu is grown in a harsh environment.
07:11The taste of Ayu is strong and delicious.
07:17This is a natural Ayu of the Niodo River.
07:21Is there a secret to fishing?
07:26I went to a place where professional fishermen fish Ayu.
07:30This is Ayu.
07:31This is written as the Niodo River.
07:33Excuse me.
07:35Welcome.
07:36Hello.
07:40I heard that there are professional fishermen who fish Ayu in the Niodo River.
07:45I'm a little embarrassed.
07:48This person.
07:50This is Ayu of the Niodo River.
07:54This is good.
07:57Ms. Aki Nishiwaki is trying to make Ayu of the Niodo River a new specialty.
08:04She became interested in fishing Ayu because of her husband.
08:07Now they run Ayu and Niodo River.
08:16Ms. Nishiwaki's fishing point is the upstream of the Niodo River.
08:19How does she fish?
08:23Is that how you fish?
08:27That's how you fish Ayu.
08:30General fishing uses bait and lure.
08:35But Ayu fishing is different.
08:37Ms. Uemura, do you know what kind of bait it is?
08:41The bait is a bait.
08:43Salmon roe?
08:45Salmon roe.
08:47I've heard of it.
08:49This is the bait for fishing Ayu.
08:53This is a live Ayu.
08:56Do you fish Ayu with live Ayu?
08:58Yes, it's called Tomo-zuri.
09:02Tomo-zuri is a traditional fishing method that uses Ayu.
09:06Ayu has a strong sense of direction, so when other Ayu come into their territory,
09:16they try to chase them away.
09:20Tomo-zuri reversed this change.
09:24They release the bait with a hook into the river,
09:27and fish the Ayu they've been attacking.
09:32It seems like Tomo-zuri is the only fishing method in the world.
09:36Is that so?
09:38Tomo-zuri is done all over the country, right?
09:41Only a little in Japan and Taiwan.
09:44So it's mainly done in Japan?
09:46Yes, that's right.
09:48Speaking of which...
09:50Did you catch it?
09:52Yes, I did!
09:55As expected of a professional!
09:57She caught an Ayu!
10:02It's very energetic.
10:04It's trying to protect its territory.
10:08This is a wild Ayu from the Miyodo River.
10:10It has a unique scent that is not found in farmed Ayu.
10:13I think it smells like something.
10:18It smells like a fish.
10:20It smells like a fish.
10:22It smells like a watermelon.
10:26What's wrong?
10:28It smells like a watermelon.
10:30Even from this distance, it smells like a watermelon.
10:34Really?
10:35It's coming!
10:37It smells like a watermelon.
10:39It's as if a watermelon is here.
10:41It smells like a watermelon.
10:44The secret to the scent of a watermelon
10:47is to eat the fine moss from the stream.
10:51So, how does it taste?
10:53We'll grill it with salt and eat it.
10:56Wow, it's so luxurious.
10:58Is this a movie?
11:07The meat is so soft.
11:09It's not too bitter, is it?
11:11No.
11:12I thought this fish would have a fishy smell,
11:16but it's not fishy at all.
11:20We want more people from all over the country to know the deliciousness of freshly caught fish.
11:25That's why Ms. Nishiwaki started selling fish online in 2017.
11:32In the first place, it was customary for fishermen to give Ayu to their neighbors.
11:39It's not sold in general.
11:41So, I don't think I've ever eaten it.
11:44I was born in Kochi.
11:46I've never eaten Ayu before I started fishing.
11:51Why did you decide to give it to your neighbors?
11:55It's because Ayu has fast legs.
11:57It's easy to rot.
11:59If the Ayu we caught today is raw, it won't last until the next morning.
12:05Ayu is a fish that dies quickly.
12:08As time goes by, the flavor and taste of Ayu will be lost.
12:13Since it's natural Ayu,
12:15I want to deliver the most delicious taste to my customers.
12:22The fish she caught was frozen in a vacuum pack on that day.
12:26It's an ingenuity to deliver the deliciousness of freshly caught fish.
12:33The freshness is important, but why does she start working late at night?
12:39Here's the question.
12:41The freshness is important, but why does she start working late at night?
12:51It's fluffy.
12:58The freshness is important, but why does she start working late at night?
13:06Let's think about it while watching the music video.
13:10Today's song is Morning Musume 24's sentimental song.
13:16Let's listen to the music video.
13:25The freshness is important, but why does she start working late at night?
13:40She works late at night to eat deliciously.
13:47Are you done writing?
13:49Please show us the clip.
13:52First, Ms. Uemura.
13:54I think people and fish sleep at night.
14:00So I can eat fresh fish as if I were alive.
14:06At night, the color of the skin of the fish is beautiful.
14:14It's like a firefly.
14:16I think the skin of the fish is beautiful at night.
14:27Ms. Nishiwaki, who started processing fish late at night, took out a Zundo pot.
14:32The fish is soaked in ice water.
14:37The fish is soaked in ice water and aged.
14:46The fish's skin has a little moisture.
14:51The fish is a carbohydrate fish.
14:53The fish absorbs water, so I remove a little moisture from the fish.
14:56The fish's skin has a little moisture, so I remove a little moisture from the fish.
14:59The fish's skin is thick.
15:06After a lot of research, it was found that 6 hours of aging was the best.
15:11The fish goes fishing until 5 p.m. every day.
15:14So if the fish is processed after aging, it will be late at night.
15:21The frozen natural fish is sold at local stations and on the Internet.
15:31Fresh fish can be tasted anywhere in Japan.
15:40The fish is soft.
15:42The fish is soft.
15:44The taste of the fish is enhanced by aging.
15:47The taste of the fish is enhanced by aging.
15:50By the way, Kochi Prefecture has selected Shizuoka Prefecture as one of the top 100 places where natural fish are caught.
15:59It is known as a prefecture with a large population.
16:04However, due to the inconvenience of access and the lack of accommodation facilities,
16:09the number of people actually coming to fish was slower than other prefectures.
16:15In such a situation, the prefecture finally started to move.
16:21It is an initiative called Ayu Kingdom Kochi.
16:25It is an initiative to make Ayu a resource and to liven up Kochi.
16:30Ayu Kingdom Kochi, which Nishiwaki also participates in, is a prefecture-led project that started two years ago.
16:39Speaking of Kochi Prefecture, Katsuo is a must.
16:42However, the amount of fish is decreasing year by year.
16:45Therefore, natural fish was chosen as a new resource.
16:51Why is that?
16:54In fact, Kochi has a river where natural fish of 15 species, including Shimanto River, climb.
17:01There are 15 species?
17:04Yes.
17:05That's Kochi's property, isn't it?
17:07That's right.
17:08It was not well known to people outside the prefecture, so the project was launched because it should be sold.
17:16The director of this project is Yasushi Kurosasa, who moved to Kochi in 2012.
17:25He has been the editor-in-chief of the outdoor magazine B-PAL for many years.
17:29He is also said to be a model for Hama-chan in Tsuribaka Nishi.
17:34Speaking of Kochi, Katsuo is a must.
17:38It is a strong tourist destination.
17:42However, there is only one iron plate in Kochi.
17:47However, Kochi has a lot of iron plates, not only for fish, but also for vegetables.
17:54Iron plates are stacked like millefeuille.
17:57I think it would be good to be a tourist attraction.
18:00By positioning Ayu as a tourist attraction,
18:04we can attract tourists to eat delicious food with Katsuo.
18:09I think this is the first reason.
18:14We want more people to know the charm of Ayu in Kochi.
18:18So, we came up with a PR strategy.
18:21Just by eating Ayu, you may be able to guess which river it is.
18:28Speaking of Kochi Prefecture,
18:31I want to go to Shimanto River and Niwado River.
18:34Dr. Sakana will make a collaboration video to challenge Kiki Ayu.
18:41We also asked Mr. Kawamura for cooperation.
18:44He suggested a new way to enjoy natural Ayu at a barbecue.
18:50In addition, Ayu dishes can be eaten in the prefecture.
18:54It is already appealing to tourists and the people of Kochi.
19:04Here is the problem.
19:07Mr. Shimanto started a strategy to promote the deliciousness of Ayu.
19:13What kind of strategy is it?
19:25Mr. Shimanto started a PR strategy to promote the deliciousness of Ayu.
19:33What kind of strategy is it?
19:38A strategy?
19:39Hint!
19:40Hint!
19:41I think you two will definitely enjoy it.
19:46It's not a serious strategy.
19:48It's more like, let's enjoy together.
19:52Let's enjoy together.
19:55It's a strategy to promote the deliciousness of Ayu.
20:00I see.
20:08Please show us the clip.
20:14It's a festival.
20:15It's a festival.
20:16We don't know if it's correct.
20:18It's correct.
20:19We often eat Ayu at festivals.
20:23Is it a PR strategy to serve Ayu at festivals?
20:26I don't know if it's a salt grill or Ayu.
20:30It's related to Ayu.
20:32It's related to Ayu.
20:34There are many reasons.
20:37I want you to answer that.
20:39As a Kochi resident, I think Kochi people like festivals.
20:46I think Kochi people like festivals.
20:50I think Ayu is a festival.
20:59The strategy is the one that is familiar in the music industry.
21:03Actually, it's this.
21:05I know this.
21:09The answer is this.
21:10That's right.
21:11Ayu Festival.
21:14It's the same.
21:16It's the same.
21:18It's only in English.
21:22It's not just a salt grill.
21:24Ayu Festival was held in Shimanto City in June this year.
21:31There are natural Ayu, Ayu cutlet burger, and Ayu Yakisoba.
21:41In addition, there is a soft cream with Ayu flakes.
21:47I want to eat it.
21:48I knew about the existence of this ice cream.
21:51I definitely wanted to eat it someday.
21:55However, Ayu's PR strategy is not just about eating.
21:59There is a new movement that uses Ayu as one of the experiences.
22:05Kochi has a culture of river play.
22:09I think this is one of the pillars of the vision.
22:12I want to connect Kochi's river play culture to the next generation.
22:18There are many kinds of river play.
22:20In the case of Ayu Kingdom, there is a culture called Ayu fishing.
22:24It's a particularly interesting fishing.
22:29Kochi Prefecture is trying to make Ayu as a tourist resource from both food and play.
22:37Ms. Nishiwaki, who expresses the charm of Ayu in Niodogawa, also started Ayu fishing experience that even beginners can enjoy.
22:47What is the catchphrase?
22:50I won't let you go home in Ozu.
22:56When I eat Ayu, the Ayu I caught is the most delicious.
23:02So I wanted to catch it for customers.
23:05I had never eaten Ayu until I started fishing with my friends.
23:10I ate Ayu that I caught myself.
23:13I was impressed that it was such a delicious fish.
23:17I wanted everyone to taste it.
23:21The new specialty that was born by re-recognizing the culture rooted in the region may be the bridge that connects the stream of miracles to the future.
23:33Ms. Uemura, please give us a closing remark.
23:38I will go fishing in Ayu this summer.
23:43I want to catch a lot of fish.
23:47Next time, we will look at the illusionary fruit that Shimanotoshi gave birth to.
23:51A citrus fruit that has not seen the sun for many years is now in full bloom.
23:55When I noticed it, it was there.
24:00What does it mean to be a fruit that is gentle for the elderly?