おぎやはぎのハピキャン 2024年10月10日 とろサーモン村田流 -NO RICE NO CAMP- 第2話
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00:00This is the main event.
00:02Let's cook rice!
00:04Let's cook rice.
00:06I want to eat rice.
00:08Let's cook rice.
00:10For lunch,
00:12we will make
00:14the ultimate rice ball.
00:16We have prepared
00:18rice that goes well with rice ball.
00:20Let's cook it.
00:22Rice that goes well with rice ball.
00:24Rice ball shops are popular.
00:26They are.
00:28There are a lot.
00:30Rice ball shops are delicious.
00:32Foreigners love rice ball shops.
00:34Recently,
00:36there are a lot of rice ball shops.
00:38There are a lot of rice ball shops in Shinjuku.
00:40This is
00:42Mie prefecture's
00:44Musubi-no-kami.
00:46This is local rice.
00:48This is from Mie prefecture.
00:50Let's buy this.
00:52This is local rice.
00:54Local rice is the best.
00:56This is from September.
00:58We have just come here.
01:00We have just come here.
01:02He is particular about white rice.
01:04He is particular about white rice.
01:06Murata style,
01:08no rice, no camp.
01:10Murata prepared
01:12Musubi-no-kami,
01:14which is a brand rice
01:16that Mie prefecture is proud of.
01:18It is a type of rice
01:20grown in Isejinbu.
01:22Each grain has
01:24a unique texture.
01:26He is particular about
01:28not only rice.
01:32This time,
01:34I recommend water.
01:36This is the water I always prepare.
01:38Hot spring water?
01:40I know that.
01:42Do you know this water?
01:44It is soft.
01:46Even if you drink it at room temperature,
01:48it is very delicious.
01:50I like it.
01:52Do you boil it?
01:54Yes, I do.
01:56This is alkaline water.
01:58It is very good.
02:00When the body is alive,
02:02it is oxidized.
02:04When it is oxidized,
02:06it is easy to get sick.
02:08Let's make it alkaline.
02:10Let's make it alkaline.
02:12Murata's favorite
02:14hot spring water,
02:16Kyu-kyu,
02:18is a mild natural alkaline water
02:20at the foot of Sakurajima
02:22in Kagoshima Prefecture.
02:24This water comes from
02:26the spring water hot spring.
02:28The particles are fine and
02:30suitable for cooking rice.
02:32The water penetrates
02:34to the core of the rice
02:36and boils.
02:38Divide it into two groups.
02:40The rice team and
02:42the asazuke team.
02:44Asazuke team?
02:46The rice team and the asazuke team.
02:48We will cook rice.
02:50OK.
02:52We will cook rice.
02:54OK.
02:56I love cooking rice.
02:58I have a long history of cooking rice.
03:00Really?
03:02I have to adjust the amount of water
03:04when I cook rice.
03:06I'm looking forward to it.
03:08Do you have a particular way of cooking rice?
03:10I have a particular way of cooking rice.
03:12I read the wind today.
03:14The wind is blowing from the eight-way.
03:16The wind is blowing from the eight-way.
03:18The wind is blowing from the eight-way.
03:20The wind is blowing from the eight-way.
03:22The water should be a little more.
03:24The rice ball should be
03:26not too soft.
03:28I agree.
03:30The rice ball should be
03:32just right.
03:34Just right?
03:36You don't have to say anything.
03:38You don't have to say anything.
03:42OK.
03:44We will make Asazuke.
03:46Asazuke.
03:48What is Asazuke?
03:50Do you cook?
03:52We don't cook.
03:54We don't cook.
03:56We don't cook.
03:58I was talking to Kashiwagi.
04:00I was talking to Kashiwagi.
04:02He said he mainly eats cup noodles.
04:06I don't like it.
04:08I don't like it.
04:10Cup noodles are delicious.
04:12He gave me the first one.
04:15He was interesting.
04:17He said he wanted to introduce Asazuke to his parents.
04:19Is that so?
04:21That's right.
04:23He gave me the first which I have never done.
04:25He gave me the first which I have never done.
04:27I wake up in the evening,
04:29and eat a cup noodles.
04:31After that, I eat Asazuke.
04:33Today, let's exhibit Asazuke.
04:35Let's change into the morning person.
04:37Yes, please wake up today.
04:39I have to wake up in the morning.
04:41Murata and Yahagi use rice and water to cook rice.
04:47Ogi and Kashiwagi cook two types of asazuke that can be easily made at the campsite.
04:53Will the cook Kashiwagi be able to do well?
05:06Let's cook rice and asazuke separately.
05:11Let's go.
05:12Let's go with rice.
05:13Rice is sharp.
05:15Let's go.
05:16Let's go.
05:23It's good.
05:24It's good.
05:28Three cups.
05:31Three cups.
05:32Three cups.
05:33Let's go with this.
05:36And strawberry.
05:37And strawberry.
05:46Is it good?
05:48It's good, isn't it?
05:50It's good.
05:52Rice absorbs water the most at first.
05:57So I wash the rice with good water at first.
06:01I see.
06:02So I wash the rice with good water at first.
06:05And then I use tap water.
06:06That's right.
06:08So I use tap water at first.
06:14Let's go.
06:16I'll use all of them.
06:19This is good rice.
06:22It's good.
06:25Recently, the rice washing technology has been developed.
06:29So it's easy to wash the rice.
06:32I see.
06:33It's easy to wash the rice.
06:35It's important to sharpen the rice.
06:38That's right.
06:40People in the old days...
06:41Sometimes rice sticks to the rice bowl after eating, right?
06:45Yes.
06:46They are not good at sharpening the rice.
06:48I see.
06:49Because the rice is scratched.
06:52You often say that.
06:53Yes, I do.
06:54I think we don't need to sharpen the rice.
06:56Because the shell is...
06:57That's right.
06:58The last step is to remove the shell.
07:00That's right.
07:02This is good enough.
07:04I think so, too.
07:05I think we don't need to sharpen the rice.
07:08And lastly...
07:10I'll soak the rice.
07:11I'll soak the rice.
07:13After removing the rice, soak it in hot spring water for 30 minutes.
07:22Okay.
07:23Okay.
07:24The rice washing is over.
07:25Soak it for 30 minutes.
07:27Soak it for 30 minutes.
07:30Meanwhile, Mr. Kashiwagi from the Asazuke team...
07:35Okay.
07:36Yes.
07:37This is...
07:38You have a knife, right?
07:39I do.
07:40You can do it with the knife you're good at.
07:43I'm a little nervous.
07:45Okay.
07:46Let's cut the cucumber first.
07:48Okay, I'll cut the cucumber.
07:50Cut the cucumber.
07:52Both of them?
07:53Yes.
07:54Okay.
07:55While looking at the recipe on the Happy Can website,
07:58they start cooking the Chinese-style cucumber asazuke.
08:04How much should I cut the asazuke?
08:08Try to imagine it yourself.
08:10I've never eaten asazuke cut in a circle.
08:13You're stupid.
08:14What?
08:15You're stupid.
08:16Is there such a thing as asazuke cut in a circle?
08:18There's no such thing as asazuke cut in a circle.
08:20What?
08:22Please decide for me.
08:24Okay.
08:25How much should I cut?
08:26The thickness?
08:27Yes, the thickness.
08:28Try to imagine the thickness.
08:31Why can't you do it?
08:32Let's do it together.
08:33Let's cooperate.
08:35You're just saying it.
08:37You're right.
08:38Please decide for me.
08:39We have to do it together.
08:40That's right.
08:41How much should I cut?
08:42That's fine.
08:43This much?
08:44Okay.
08:45Really? This much?
08:46It's thick.
08:47What?
08:48You said it was this much.
08:49It's thick.
08:50You can't see it well.
08:53I see.
08:54This is what camping is all about.
08:56What?
08:57Camping is...
08:58It's different from what I thought.
09:00I thought you were going to use a knife.
09:02You took it.
09:05You didn't know?
09:06I didn't know.
09:07Your manager didn't tell you?
09:08He didn't tell me.
09:09I checked it.
09:10Do you use a knife?
09:11You don't cook, do you?
09:14He told me it's okay because I'm going to put pickles on it.
09:18I see.
09:19I didn't expect him to cut it.
09:21I see.
09:22You're irritated now, aren't you?
09:24No, I'm not.
09:25I'm not irritated.
09:26Your manager will be mad at you.
09:27No, no, no.
09:28He'll say, hey.
09:29No, I'm not mad.
09:31Is this right?
09:32Yes, it's right.
09:33I'm going to be famous as a wife now.
09:37That's right.
09:38You can't do everything by yourself.
09:40I'll be ranked as a good wife.
09:45Kashiwagi doesn't cook at all.
09:49He finishes cutting the cucumber and goes to drain the water.
09:54There's 30g of sugar.
09:56Is there sugar in the pickle?
09:59I didn't know there was sugar in the pickle.
10:02I didn't even think about it.
10:0930g of sugar.
10:10I put in 30g of sugar.
10:14Do I just rub it with sugar?
10:16Do you rub it with sugar alone?
10:18I rub it.
10:21Sugar has the same dehydration effect as salt.
10:25Sugar, which has less change in taste than salt, is recommended for dehydration.
10:35The water in the pickle is removed with sugar.
10:38It smells good.
10:41With just sugar?
10:43Yes, just sugar.
10:44Really?
10:45Why does it smell so good?
10:46It already smells like pickle.
10:50After adding the seasonings and mixing them,
10:54leave it in the cooler box for about an hour.
11:04It's better to show that you can cook when you eat more than 30g.
11:08That's right.
11:13It's hard.
11:16Wait.
11:17Did you put it in?
11:19Yes, I did.
11:20Just a little bit left.
11:21Put the radish in a plastic bag and add 2 teaspoons of sugar.
11:24Mix it once.
11:25Add 2 teaspoons of sugar and mix it once.
11:28Okay.
11:29Just a little bit of sugar.
11:31I'll cut a little bit more.
11:32Okay.
11:43It's hard.
11:45I'm scared.
11:46I'm scared.
11:48Me?
11:49It's scary to use a knife that you've never used before.
11:53What is this?
11:54It's hard.
11:55Why did you bring it to the right?
11:57Because it's hard.
11:59Because it's hard?
12:00I can't do it with my right hand.
12:02I'm not good at using a knife.
12:05How do you do it?
12:08You have to slide it like this.
12:12From the front?
12:13Yes, from the front.
12:14That's right.
12:16That's right.
12:17That's great.
12:18It's a little hard just to apply force from above.
12:21That's true.
12:22Slide it forward.
12:26It's very easy.
12:27You look happy.
12:28You look happy.
12:29You look happy.
12:30That's how you use a knife.
12:33That's great.
12:34That's how you use a knife.
12:39That's good.
12:40That's good.
12:42You're getting better at it.
12:44That's how you do it.
12:46I thought my knife wouldn't cut, so I bought a knife that costs 30,000 yen.
12:52I see.
12:53I thought it would be a good knife, but it didn't cut at all.
12:56I used it in the wrong way.
12:58You're not good at using a knife.
13:00You applied force from above.
13:02That's right.
13:03I want to use it like this.
13:05Is that enough?
13:06That's enough.
13:07Is that enough?
13:09Drain the cut daikon and season it.
13:15How is it?
13:16It's good.
13:17The texture is good.
13:18Yes.
13:19It's good.
13:20Cool it down.
13:22Okay.
13:26The 30-minute dive is over.
13:28Is it over?
13:29Yes.
13:30Let's go.
13:31Let's go.
13:33Let's go.
13:34Yes.
13:38Itadakimasu.
13:48It's good.
13:50There's not a single grain left.
13:52There's not a single grain left.
13:54This is...
13:55Let's eat.
13:57It's polite.
13:58That's right.
13:59To the rich.
14:00Yes.
14:01Don't be rude.
14:02That's right.
14:03Okay.
14:04Okay.
14:07It's done.
14:08It's done.
14:13Can we eat it now?
14:15On high heat.
14:16Let's cook it on high heat.
14:17At first.
14:18At first.
14:19It'll come out like this.
14:20That's right.
14:22To make the rice puffier,
14:26they use local banko-yaki.
14:29Let's cook it on high heat for about 10 minutes.
14:33Okay.
14:35If you open it once and stir it with a spoon,
14:38it won't burn.
14:40When should I do it?
14:42Just before it starts to bubble.
14:44Stir it.
14:46You don't need to burn it.
14:48I don't need to burn it.
14:49You don't need to burn it.
14:50If you stir it once to get rid of the burn,
14:53it won't stick.
14:54That's right.
14:55I thought I shouldn't do anything in the meantime.
15:00Let's do it now.
15:02I'll do it tomorrow.
15:03It's a little hot.
15:04It's hot.
15:05Let's do it before it burns.
15:07You have to stir it to some extent.
15:13It's good.
15:14Let's do it.
15:15Let's do it.
15:17Let's stir it.
15:19Lightly so that it doesn't stick to the bottom.
15:26This is...
15:29It's good.
15:30Just doing this makes it burn a lot.
15:33If the octopus cries, it's okay to scoop it up.
15:35It's okay to scoop it up.
15:36If the octopus cries.
15:38I thought I shouldn't scoop it up.
15:41I don't know if it's superstition.
15:43That's right.
15:45By mixing the rice in the middle of cooking,
15:48the rice at the bottom of the pot doesn't burn too much,
15:52and the temperature of the rice is uniformed,
15:54which reduces the risk of burning.
16:00When it starts to boil, lower the heat to low and cook for 10 minutes.
16:03After 10 minutes, turn off the heat and let it sit for 10 minutes.
16:08All we have to do is wait.
16:10That's right.
16:12Okay.
16:15All we have to do is wait for the rice to cook.
16:20Before the rice is cooked,
16:23I'd like to prepare the rice balls.
16:26Today, I'd like to ask you to introduce the ingredients for the rice balls.
16:33Could you show them to us?
16:35Okay.
16:36Just one, right?
16:37Okay.
16:39So, they will introduce the ingredients of the rice balls they want to recommend.
16:45What kind of ingredients did the four of them bring?
16:52Mr. Ogi, please.
16:56I got this from my friend.
17:00I thought it would be delicious if I used it once.
17:03So, I decided to introduce it here.
17:05It's called Tomaranran Mentaiko.
17:08It's from Fukunoya.
17:09The rice from Fukunoya is called Tomaranran?
17:11That's right.
17:12This is delicious.
17:13It's delicious just by putting it on the rice.
17:15What's inside?
17:16It's mentaiko.
17:17Oh, mentaiko.
17:18It looks delicious.
17:21Mr. Ogi's recommended ingredient is Tomaranran, the rice from Fukunoya.
17:27It goes well with the rice balls because of the chewy texture of mentaiko.
17:35I think this is perfect for rice balls.
17:38What about you, Ms. Kashiwagi?
17:40Ms. Kashiwagi's recommended ingredient is Ichido Daizessan.
17:44What is that ingredient?
17:46It goes really well with rice.
17:50It looks delicious.
17:52It looks delicious.
17:53Ichido Daizessan
17:56I think this is perfect for rice balls.
18:00What about you, Ms. Kashiwagi?
18:01I'm from Kagoshima.
18:04So, I brought something from Kagoshima.
18:06It's Kurobuta Miso from Kagoshima.
18:08Kurobuta Miso
18:10It's a sweet miso.
18:13It's sweet, but it goes well with rice.
18:17That's good.
18:18I want to eat that.
18:19I want to eat that.
18:20Kurobuta Miso
18:21I recommend Kurobuta Miso.
18:22Kurobuta Miso
18:23Kurobuta Miso is a local dish from Kagoshima, the hometown of Ms. Kashiwagi.
18:29It's a well-known ingredient in Kagoshima.
18:33It goes well with mild wheat miso and Kurobuta Miso.
18:37Do you eat it at home?
18:39When I was in my hometown, it was always in the refrigerator.
18:44I haven't been able to eat it since I came to Kagoshima.
18:47So, I brought this today.
18:49This is the most popular dish in Kagoshima.
18:52Is that so?
18:53This is the most popular dish in Kagoshima.
18:55I'm sorry to say this, but this is the most popular dish in Kagoshima.
18:59I'm sorry to say this, but this is the most popular dish in Kagoshima.
19:04What about you, Mr. Yabuki?
19:05I like kimchi.
19:09I like kimchi.
19:10Kimchi is sold everywhere.
19:12My favorite kimchi is Bibigo's kimchi.
19:17Everyone likes kimchi.
19:21I like sour kimchi.
19:24Everyone likes this.
19:26Everyone likes this?
19:27Everyone likes this kimchi.
19:29My wife and I like this kimchi.
19:31Only you two?
19:34Everyone likes this kimchi.
19:39The delicious kimchi of the couple.
19:43It is not as sour as the kimchi imported directly from Korea.
19:48It is popular that it is easy to eat even for Japanese people.
19:52I want everyone to eat this.
19:55Everyone likes this.
19:56Everyone likes this.
19:57Everyone likes this.
19:58I'm happy if you say,
20:00I'm happy if you say,
20:01I want to eat rice balls with chopsticks.
20:04That's fine.
20:06No, no, no.
20:07No, you can't.
20:09You can't put it in the rice ball.
20:11You can't put it in the rice ball.
20:13It's a little different.
20:15You can put it in the salt rice ball.
20:17I think it's the first time today.
20:19Is it okay to put it in the salt rice ball?
20:21Yes, it is.
20:23Thank you very much.
20:25I'm looking forward to it.
20:27I'm looking forward to it.
20:29I'm sure you'll bring something good.
20:31This is it.
20:33This is Matsumae's Iwanori.
20:35Iwanori?
20:36Recipied from where?
20:37It was received from Matsumae in Hokkaido.
20:39This is very luxurious.
20:42I think it's a luxury product.
20:44It costs as low as
20:46...the amount of enough 3 in a pack.
20:51Mr. Murata's recommendation is
20:54Hokkaido Matsumae's natural Iwanori Tsukuda.
21:00IWANORI MATSUMAE
21:02Color richness
21:03Flavor goodness
21:04The strong scent is a must-try!
21:07Iwanori.
21:08How much is it?
21:09Can I say it?
21:10Should I say it?
21:11You should say it.
21:12It's delicious.
21:13The price is...
21:15Wow!
21:16Amazing!
21:26Iwanori from Hokkaido.
21:27How much is it?
21:28Can I say it?
21:29Should I say it?
21:30You should say it.
21:31It's delicious.
21:32The price is...
21:338,000 yen.
21:34Wow!
21:35Isn't it that cheap?
21:36It's not that cheap.
21:37What?
21:39Don't exaggerate.
21:40Don't exaggerate.
21:41I can't be surprised anymore.
21:42I can't do it anymore.
21:43Even if you tell me the next price.
21:44Even if you lower the price.
21:45I was surprised once for 8,000 yen.
21:46I was surprised.
21:48How much was it?
21:491,400 yen.
21:501,400 yen?
21:51That's right.
21:52I'm sorry.
21:53What's wrong with you?
21:54I'll buy it as a set.
21:55As a set?
21:56I'll buy it as a set.
21:57I'll buy it as a set.
21:58If it's 1,400 yen...
21:59It's still expensive.
22:00It's expensive.
22:01It's expensive.
22:02It's not an exorbitant price.
22:03It's not.
22:04It's the price of a supermarket.
22:05I was just passing by.
22:07If it's a supermarket, it's 400 yen.
22:09That's right.
22:10It's 1,400 yen.
22:11I want to check the difference.
22:13That's right.
22:15In addition to the four recommended ingredients,
22:18the four-star Miyaken's exquisite ingredients are ready.
22:24Recreation.
22:25Let's do a rice ball ingredient draft.
22:27Wow.
22:28What?
22:29What?
22:32That's all for this episode.
22:34It's standing.
22:35It's standing.
22:36It's standing.
22:37The rice is standing.
22:39Next episode,
22:40rice ball ingredient draft.
22:43Don!
22:44Nya!
22:45Are you kidding me?