アゲアゲめし 2024年9月13日 「牧志下町屋台村」特集
アゲアゲめし 2024年9月13日 「牧志下町屋台村」特集
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#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
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TVTranscript
00:00Let's raise our spirits for Friday night at 7 p.m.
00:17Each time, they decide on a theme and introduce delicious dishes at Gatsuritei.
00:22These two are the guides.
00:26This week's menu is fried rice.
00:29Mom, what are we going to eat this week?
00:31Yuri-chan, this week we're going to eat at Makishi Chitamachi Yatai Mura.
00:36I've heard about it.
00:37Really?
00:38Yes, but I've never been there.
00:40I've never been there either.
00:41Where is it?
00:42It's over there.
00:44Oh, it's here.
00:47If you go from Kokusai-dori to Heiwa-dori and go around the middle,
00:51you'll see this Taremakuga.
00:53If you turn left, you'll see the famous Hanagasa Shokudo.
00:57If you go further, you'll see Makishi Chitamachi Yatai Mura.
01:02There are 17 different shops, including sushi, kushi-yaki, gyoza, gyutan, and yukyu.
01:09This time, we're going to introduce you to three of Sumibi-yaki's shops.
01:14Be careful not to drink too much.
01:22Sumibi-yaki
01:36This time, we're going to introduce you to Makishi Chitamachi Yatai Mura's Sumibi-yaki.
01:41What's the first one?
01:43Saoka-san, what's the first one?
01:45Hokkaido Yakitori.
01:49I'm sure it's delicious.
01:50I'm sure it's delicious.
01:51I'm looking forward to it.
01:52It's delicious just to say Hokkaido.
01:53That's right.
01:55Okay, let's go.
01:58This is Tanaka, a Hokkaido kushi-yaki shop.
02:02As the name suggests, you can eat Hokkaido's famous dishes.
02:06What's the first one?
02:08It's Muroran Yakitori with pork belly.
02:13It's Muroran Yakitori with pork belly.
02:19Which one is it?
02:21What's the difference between pork and chicken?
02:25It's a little complicated, but in general, Kanji yakitori is grilled chicken with salt and sauce.
02:33Hiragana Yakitori is grilled chicken, pork, and beef.
02:40This is Hiragana Yakitori.
02:44The chicken is carefully grilled and dipped in the sauce.
02:49It's done when it's grilled again and it's fragrant.
02:54How does it taste?
02:57It's delicious.
03:00It's too delicious.
03:03The meat is delicious.
03:05It's soft and sweet.
03:09Do you know what Furano is?
03:11It's a kind of herb roast.
03:15Do you grill the pork directly on charcoal?
03:20Yes, I grill it on charcoal, dip it in the sauce, and burn it a little.
03:28Do you add something to the meat?
03:31No, not at all.
03:35This pork is Furano's herb pork.
03:40It's a kind of herb roast, so it's sweet and delicious.
03:45The sauce is also delicious.
03:47Is this sauce homemade?
03:49Yes, it's imported from Hokkaido.
03:52It's a soy sauce-based sauce, isn't it?
03:54Yes, it is.
03:55This sauce has a strong taste.
03:59Do you have any secret?
04:01The secret is...
04:03It's a secret of the company.
04:05The secret is a secret.
04:07That's right.
04:10The sauce is imported from Hokkaido.
04:13It's made to go well with grilled chicken,
04:16so it doesn't interfere with the original taste of pork and brings out the deliciousness.
04:21It's delicious even if you add mustard to your liking.
04:25What is the next charcoal-grilled dish?
04:28This is a salt-sauced lamb skewer.
04:32I've never eaten lamb skewers before.
04:36Me neither.
04:38This is a salt-sauced lamb skewer.
04:41This is also thick.
04:43After baking it in charcoal, add salt sauce and it's done.
04:49How does it taste?
04:51It's delicious.
04:53It's delicious.
04:55How is it?
04:57It's not fishy at all.
04:59Lamb meat has a strong umami.
05:02The umami of meat.
05:03I can feel it directly.
05:05What part of lamb meat is this?
05:07This is the same as before.
05:09It's the shoulder loin.
05:12Don't you do anything with the meat?
05:14I don't do anything at all.
05:16You don't.
05:17Lamb meat is from New Zealand, but it is also often eaten in Hokkaido.
05:23It has a strong umami because it uses shoulder loin.
05:26The more you chew, the more meat juice spreads in your mouth.
05:31The sauce was delicious, but the salt-sauced lamb skewer is also delicious.
05:35Thank you very much.
05:37Is this salt-sauced lamb skewer imported from Hokkaido?
05:39Yes, it's imported from Hokkaido.
05:41What's inside?
05:43It has a garlic flavor.
05:46I see.
05:49The salt-sauced lamb skewer is imported from Hokkaido.
05:52The garlic flavor has a subtle taste.
05:55It enhances the deliciousness of lamb meat.
05:59Finally, let's look at this.
06:01This is a cutlet octopus skewer used in Hokkaido.
06:05I don't see this kind of skewer in Okinawa.
06:09I don't see it.
06:11The size of the suction cup is different, so it's a pretty big octopus.
06:16It's amazing.
06:18It's as tall as my legs.
06:21Only your legs?
06:24This is a cutlet octopus skewer with three big octopuses.
06:28How big is this octopus?
06:34How does it taste?
06:39It's soft.
06:40Is it delicious? Thank you very much.
06:42It's delicious.
06:43I'm surprised.
06:45It's delicious.
06:47It's very fresh.
06:51Do you boil the octopus?
06:54No, I don't boil it.
06:55Can you eat it as sashimi?
06:56Yes, I can eat it as sashimi.
06:58I cook it lightly.
07:00Is that all?
07:02Yes, that's all.
07:04Since it's an octopus that can be eaten as sashimi, it's rare to grill it.
07:08It's very fresh, and the moment you put it in your mouth, the umami spreads.
07:14This is amazing.
07:16It's amazing.
07:18Do you cook it lightly and season it?
07:21I put salt on it, just like the lamb.
07:24The saltiness is just right.
07:26The saltiness of the salt is very delicious.
07:28This is delicious.
07:30This is delicious, too.
07:32The seasoning is salt, but the umami of the octopus itself is delicious enough.
07:38All three of them seem to be drinking only the food of Yatai Village.
07:43In addition to this, you can enjoy various Kushiyaki, so please try it.
07:48Thank you for the delicious Sumi-bi-yaki.
07:51After the commercial, lettuce rolls will appear.
07:58The theme of this time is Sumi-bi-yaki in Yatai Village, Makishirishita Town.
08:03Who came to the second store?
08:06This is the second store.
08:08I will have lettuce rolls.
08:10I love lettuce rolls.
08:12It's delicious.
08:14Then let's go.
08:17The second store is Torinchu, a Sumi-bi-yaki store.
08:21This is a store where Kanji Yakitori is the main dish.
08:25First of all, let's start with the recommended lettuce roll.
08:28Shuhei is hinting.
08:30I'm hinting.
08:32I'm hinting with my name.
08:34Shuhei Kuni.
08:37Is it Sumi-bi-yaki?
08:39It's here.
08:41It's fun to be able to see the grilled lettuce in front of you.
08:46Grill the lettuce wrapped in pork belly.
08:51Sprinkle with salt to steam the lettuce.
08:55When the pork belly is browned, it is grilled.
08:59First of all, let's start with lettuce rolls.
09:02It looks delicious.
09:05It's good to take it like this.
09:07Please take it as it is.
09:11Lettuce.
09:13ITADAKIMASU.
09:20The surface of the lettuce is grilled, but the inside is moist.
09:26That's right.
09:27The surface of the lettuce is grilled, but the inside is moist.
09:31The moment I bite it, the moisture spreads.
09:36The sweetness of the pork is mixed with the lettuce.
09:39The sweetness spreads.
09:42It's the best.
09:44The pork is fragrant and the lettuce is moist.
09:47The sweetness of the fat of the pork belly goes well with the lettuce.
09:53Even if it is cooked, it is crispy.
09:55That's the best part of lettuce.
09:57The salt is working well.
10:00The salt is working well.
10:08It's delicious.
10:09It's delicious.
10:10It's not too salty.
10:11That's right.
10:12It's mild.
10:14The salt is a mixture of several types.
10:17It is a mild salt with a subtle sweetness.
10:21It brings out the deliciousness.
10:23What's next?
10:25Next is this.
10:27Is it Sukune?
10:29This is Sukune.
10:30This is good.
10:31This is good.
10:33This is shiny.
10:35This is shining.
10:37This is Sukune.
10:40After ordering, it is skewered and grilled over charcoal.
10:44When the surface is browned, it is dipped in sauce and grilled over charcoal again.
10:49After roasting for a while, it is dipped in sauce again.
10:53Roast it lightly and when it is fragrant, it is complete.
10:57Let's eat it.
11:07This is delicious.
11:09The meat is packed.
11:11When I bite it, the texture is good.
11:15It's soft.
11:17This is Sukune.
11:19This is all chicken.
11:22This is a chicken called YANBARU WAKADORI.
11:25This is a cartilage.
11:27This is all YANBARU WAKADORI.
11:29This is all YANBARU WAKADORI.
11:31This is a cartilage, so it's chewy.
11:34This is delicious.
11:35This is a cartilage.
11:37Other than that, this is minced.
11:40This is minced thigh and skin.
11:42This also contains skin.
11:45This is good.
11:47This is Sukune.
11:50This is Sukune.
11:52This is amazing.
11:54The chicken used is YANBARU WAKADORI.
11:57Thigh and skin are minced and mixed with cartilage.
12:01It has a good bite and is full of umami.
12:05The texture of the cartilage is good.
12:09And the sauce is delicious.
12:12What kind of sauce do you use?
12:15The sauce is also very delicious.
12:19The sauce is made by mixing various vegetables and simmering them for hours.
12:25Is this the original sauce?
12:26This is the original sauce.
12:28The sauce also contains vegetables.
12:31The sauce is original.
12:33Not only soy sauce and mirin, but also several kinds of vegetables are used.
12:38It has a subtle sweetness, deep richness, and umami.
12:42This makes Sukune delicious.
12:45This is a good size.
12:48What's next?
12:50This is KOKORO.
12:52This is HATSU.
12:54This is HATSU.
12:55This is HATSU.
12:56This is KOKORO.
12:58This is HATSU.
13:00Salt is sprinkled on a large HATSU and grilled over charcoal.
13:04If you cook it too long, it will harden, so adjust the heat.
13:09When both sides are browned, it's done.
13:13ITADAKIMASU.
13:21This is delicious.
13:24This is amazing.
13:26This is KOKORO.
13:27This is KOKORO.
13:32They get along well.
13:34This has a strong taste.
13:37HATSU is difficult to cook.
13:39HATSU has a strong taste.
13:43Do you add something to get rid of the smell?
13:47I don't add anything.
13:50Is it fresh?
13:53I can't add a lot of ingredients.
13:57I add fresh ingredients.
14:00This is delicious.
14:02This has a strong taste.
14:04HATSU has a strong texture.
14:09HATSU has a strong taste.
14:14HATSU has a strong taste.
14:19What is the seasoning?
14:21This is only salt.
14:23I want to know what the seasoning is.
14:26It's a secret.
14:29The seasoning is only salt.
14:31However, the original blend is delicious.
14:35This makes each dish delicious.
14:38I can drink alcohol.
14:41I ate a delicious sumi-bi-yaki.
14:44After the commercial, sumi-bi-yaki is served.
14:52The theme of this time is sumi-bi-yaki in Yatai-mura, Makishishita-machi.
14:57What is the last dish?
15:00This is the third dish.
15:02I eat fish.
15:05I like meat.
15:07I eat fish.
15:09Let's eat.
15:11This is a bear.
15:14This is a grilled fish.
15:17This is grilled in front of you.
15:20This is good.
15:22This is grilled in front of you.
15:24This is amazing.
15:27This is powerful.
15:28Have you ever seen this on TV?
15:29Yes.
15:31What kind of fish is this?
15:34This is a primitive grill.
15:36This is a way to grill fish.
15:41This is a primitive grill.
15:45This is grilled, but it looks delicious.
15:48I eat this fish later.
15:51I eat this first.
15:54This is a set of three dishes.
15:57What do you recommend?
16:00This is delicious.
16:02This is a mackerel dipped in Kumejima miso.
16:05This is a Hokkaido dish.
16:08This is delicious if you eat this at this time of year.
16:11This is good.
16:13This is a set of three dishes.
16:17This is a grilled mackerel.
16:20This is a grilled mackerel.
16:22YURI eats grilled mackerel.
16:25OKAWA eats mackerel.
16:31This has a lot of fat.
16:33This is delicious.
16:34I also eat this.
16:36This has a lot of fat.
16:39This comes out.
16:42Mackerel has a lot of fat.
16:44This spreads in your mouth.
16:47This is sweet and delicious.
16:50This has a good seasoning.
16:53How do you season this mackerel?
16:57I season this with Kumejima miso and mirin.
17:01I add a little sugar to this.
17:04Do you season this?
17:06This is similar to SAIKYOZUKE.
17:10This is the best.
17:12This also has a charcoal scent.
17:14This has a good charcoal scent.
17:17This also has a good charcoal scent.
17:22I heard this for the first time.
17:26This uses Kumejima miso.
17:29This is grilled on a charcoal fire.
17:32This is very fragrant.
17:35Do you also season this?
17:38I season this with soy sauce.
17:43Do you also season this?
17:45I season this with soy sauce.
17:48This is crispy on the outside and soft on the inside.
17:55This is delicious.
17:57Mackerel is a luxury ingredient called SANPIERRE in French.
18:02The meat is soft.
18:04The balance of umami and sweetness is just right.
18:07This is grilled with soy sauce and mirin.
18:11This is also fragrant and has a good taste.
18:15The type of OMAKASE SANSHU MORI varies from day to day.
18:19All of them are delicious, so please try them.
18:22What is the next dish?
18:24This is OOTOROIWASHI NO IPPONYAKI.
18:27This is OOTOROIWASHI NO IPPONYAKI.
18:30This is very good.
18:32This is cool.
18:36This is OOTOROIWASHI NO IPPONYAKI.
18:42This is a traditional Japanese dish.
18:45How does this taste?
18:47I want to eat this.
18:49How can I eat this?
18:51Please eat this from your back.
18:54From my back?
18:56This is freshly grilled, so be careful because it's hot.
19:00It's hot.
19:03ITADAKIMASU.
19:07This is hot.
19:09This is cool.
19:15This is also delicious.
19:17This is also delicious.
19:20This is very delicious.
19:22This has a strong taste.
19:26I choose SANSHU MORI.
19:28I choose the biggest one.
19:31Please choose the one with fat.
19:33Please choose the one with fat.
19:35This has a lot of meat.
19:38This is amazing.
19:40This is called OOTOROIWASHI.
19:42This has a lot of fat and has a lot of umami.
19:45This is delicious no matter where you eat it.
19:47Everyone will say it's delicious.
19:51Do you season the sardines?
19:54We only use Okinawan sardines.
19:58We only use a little salt.
20:00The sardines are very delicious.
20:03I'm impressed.
20:06The sardines are very fragrant.
20:09The seasoning is YONE SARDINES.
20:12This is delicious.
20:14Depending on the season, the place to buy sardines is different.
20:17You can always taste delicious fish.
20:20The sardines are big, but they are delicious.
20:24What is the last dish?
20:26This is KUROGEWA GYU KUSHI.
20:29Is this KUROGEWA GYU?
20:31This is IEGYU.
20:34Does this have meat?
20:38This is KUROGEWA GYU KUSHI.
20:41This is IEGYU.
20:43This should be delicious.
20:46This is delicious.
20:49This is TOYOMA.
20:52This is rare.
20:54This is elegant.
20:56This has a lot of fat.
21:00This is delicious.
21:04This is IEGYU.
21:08This is YONEMASU.
21:10This is grilled with charcoal.
21:12This has a lot of fat.
21:15This has a rich taste.
21:17This is delicious.
21:20This time, I introduced only three restaurants.
21:23There are 17 restaurants in YATAIMURA.
21:27Each restaurant is unique.
21:29Each restaurant is particular about cooking.
21:31Please come and visit us.
21:33The operating hours are different depending on the restaurant.
21:36Please search for detailed information in YATAIMURA.
21:41Thank you for the delicious grilled with charcoal.
21:45This is the restaurant I introduced this time.
21:48Please check the detailed information on SNS.
21:51Please contact the restaurant.
21:54Here is the announcement of the viewer's gift.
21:58From OKINAWA COCA-COLA BOTTLING.
22:006 people will receive a 950 ml PET bottle.
22:07From KUMEJIMA KUMESEN.
22:083 sets of KUMEJIMA CUP AWAMORI.
22:103 sets of KUMEJIMA CUP AWAMORI.
22:14Please search for detailed information on AGE-AGE MESHI.
22:20AGE-AGE MESHI is distributed by FOD and TVER.
22:24Information introduced in the program is available on OKITIBU every week.
22:29You can read AGE-AGE MESHI on the web.
22:33Next time is breakfast.
22:35Let's grill with charcoal tonight.