チコちゃんに叱られる 2024年11月1日
#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
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TVTranscript
00:00I'm Chiko-chan. Nice to meet you.
00:04Thank you. I'm Conchico.
00:07I'm Chiko. I'm 5 years old. Nice to meet you.
00:10Nice to meet you, too.
00:12First of all, the original member.
00:15The breaker who fell into the white clothes in the bullet train and dropped the grape ice cream.
00:22Yes.
00:23Yes.
00:24Yes.
00:25Why do you know?
00:26It was hard for you in white clothes.
00:29I was a little shocked.
00:30It was B.O.O.
00:32What?
00:33B.O.O.
00:34I dropped the grape and fell into it.
00:37B.O.O.
00:39And the other person is a pure regular.
00:42Laland, who is too bad at housework other than cooking.
00:46Nice to meet you.
00:49Nice to meet you.
00:50That means you're good at cooking.
00:53No, I'm just good at cooking because I can't do anything else.
01:00Hey, Okamura.
01:02Who is your favorite dog?
01:06My favorite dog?
01:07Daigo-san, do you have a dog?
01:09I used to have a dog.
01:11Daigo-san, please come here.
01:13Can you look at this picture?
01:16It's in front of Shibuya station.
01:19Do you know the name of this statue?
01:21This is H.K.
01:24H.K.
01:25H.K.
01:26H.K.
01:27It's Hachiko.
01:28Hachiko.
01:29It's a medium-sized Hachiko.
01:31But the real name is Hachi.
01:35Isn't it Hachi?
01:36Yes, it is.
01:37But everyone calls it Hachiko.
01:40Why?
01:41What?
01:42Why do you call it Hachiko?
01:48Why?
01:51Well...
01:55I don't know.
01:58Have you ever thought about why Hachi is called Hachiko, which is probably the most famous name in Japan?
02:06It's like DJ KOO's KOO.
02:10It's like Hachiko.
02:12DJ KOO and Hachiko are the same?
02:15If DJ KOO takes Hachiko, nothing will be left.
02:20That's right.
02:21DJ KOO is a big name, right?
02:26That's right.
02:27So DJ KOO is a major dog.
02:31Don't say that!
02:35DJ KOO is a major dog all over the world.
02:39I ask all Japanese people.
02:44Why do you call Hachi as Hachiko?
02:47I asked people waiting in front of Hachiko.
02:52I don't know.
02:54We use the word Oyake, so I want everyone to know it.
02:59It's like Hachiko in the park.
03:02Hachiko is easier to call.
03:05Hachi.
03:07Hachiko.
03:09How is it?
03:10It's hard to call.
03:13Why do you call Hachi as Hachiko?
03:16You don't have anyone waiting for you, so you're being picked up.
03:21You're so cute!
03:23Hachi.
03:25Let's bite you.
03:28Oh, I see.
03:33But Chiko knows.
03:36Why do you call Hachi as Hachiko?
03:39Because the newspaper reporter was so moved by Hachi that he couldn't throw it away.
03:47Oh, I see.
03:53Because the newspaper reporter was so moved by Hachi that he couldn't throw it away.
03:59You're amazing, Chiko.
04:01You're 5 years old, but you know the secret of Hachiko.
04:04That's wonderful.
04:06The person who will tell us in detail is Keita Matsui, a graduate student of Shibuya Kyodo Museum,
04:11who has been studying Hachiko for many years.
04:15Nice to meet you, Keita.
04:16People often call it Hachiko, but the real name is Hachi.
04:20In the first place, Kou is a word for someone with a high status or someone you respect.
04:27Is that so?
04:28Yes.
04:29It's the same meaning as the word Kou in the Shogunate, for example, Takeda Shingen Kou.
04:37Then why is the word Kou in Inu no Hachi?
04:42I think this is based on a newspaper article written in 1932.
04:48A newspaper article?
04:51Chikotto Hachiko Meimei Monogatari
04:56Hachiko and Hachi were born in Odate City, Akita Prefecture in November 1923.
05:05They were adopted by Eizaburo Ueno, who was a professor at Tokyo Imperial University in the 1950s.
05:16Please look at this.
05:19This is a precious picture of Hachi when he came to Tokyo.
05:23Hachi is still a puppy and cute.
05:25I think he's a little puppy.
05:27Yes.
05:28This is a picture of a student who worked at Professor Ueno's house and a dog that was adopted before Hachi came.
05:36By the way, the name Hachi was given by Professor Ueno's wife, Ms. Yaeko.
05:43Hachi was born with a weak stomach.
05:47The doctor made Hachi sleep in his own bed and took care of him at night when he had a fever.
05:55Professor Ueno had no children, so he was adored like a child.
06:03After a while, Hachi began to do certain things.
06:08That was Professor Ueno's daily greeting.
06:13Professor Ueno was a professional in the field of agriculture, so he traveled around the country for technical guidance.
06:21When he went on a business trip, he used Shibuya Station.
06:25This is a map of Shibuya at that time.
06:28Professor Ueno lived about five minutes' walk from Shibuya Station.
06:33Hachi greets Professor Ueno in the morning.
06:38Hachi lived happily with Professor Ueno like this, but the farewell comes suddenly.
06:47Professor Ueno suddenly collapsed during work and became a person who could not go home.
06:53It was a sudden farewell for only one year and four months since he started living with Hachi.
07:00After Professor Ueno passed away, Mrs. Yaeko and Hachi left Shibuya.
07:07Eventually, they moved to Setagaya, five kilometers away from Shibuya.
07:14Then Hachi took an unexpected action.
07:18Hachi went to Shibuya Station many times from Setagaya's house.
07:24While waiting at Shibuya Station, Professor Ueno thought that he would come back as usual, so he started to go to Shibuya Station.
07:32There, Mrs. Yaeko entrusted Hachi to an acquaintance in Shibuya so that Hachi could go to Shibuya Station as easily as possible.
07:41After that, she went to Shibuya Station for about 10 years and waited for Professor Ueno.
07:47This is the story of Hachiko.
07:51And when five years passed after waiting for Professor Ueno, something happened that caused him to be called Hachiko.
08:00Hachi was mentioned in the newspaper.
08:03This is the newspaper article at that time.
08:07The story of the old dog Itoshiya.
08:10There is the word Hachiko in the article, right?
08:13As far as I know, this is the first record that was written as Hachiko.
08:18I think that this article caused the name Hachiko to spread all over the country.
08:24Why was Hachiko written in the newspaper instead of Hachi?
08:29I think it's because the newspaper reporter who wrote this article was moved by Hachi's interview.
08:36I think that the reporter was moved by Hachiko's appearance while he was waiting for his late husband in the news.
08:44Rather than calling Hachiko, he was more likely to add the word HO, which means respect, and named it Hachiko.
08:52Does this mean that the reporter respected Hachiko?
08:56I think the reporter probably had that kind of feeling.
09:00This article caused a great response, and many people rushed to Shibuya Station to see the figure of Hachiko, and it became the dog of the time.
09:12Then, there is a story about the construction of a statue to leave this beautiful figure in the future.
09:20I see. Is that what you're going to make?
09:23Yes.
09:24In 1934, when Hachiko was 11 years old, the statue was completed.
09:30Of course, the name of Hachiko Chuken was engraved on it.
09:34It's a living Hachiko.
09:36Here is the surprising information from Mr. Matsui about the statue.
09:41This is not well known, but in fact, Hachiko himself participated in the opening ceremony of the statue.
09:50Is that so?
09:51That's not all.
09:53I found a very precious video that recorded the opening ceremony a few years ago.
10:00Is it a video?
10:01Great!
10:02Hachiko's figure was also shown there.
10:05Really?
10:06Yes.
10:07Moreover.
10:08I watched the video and made fun of it with NHK's latest technology.
10:15Can I see that video?
10:17Can you see it?
10:18I'll show it to you in a special way.
10:20Thank you very much.
10:21You're welcome.
10:22That's all I have to say.
10:23Now, let's take a look at Hachiko's figure, which has been around for about 100 years since Hachiko's death.
10:31I want to see it.
10:32It's a color.
10:36Familiar Hachiko Chuken.
10:38Today, I saw the eternal figure of Hachiko Chuken, not a statue.
10:42It's a color.
10:43I was moved to tears.
10:47And this is the eternal figure of Hachiko Chuken that was shown in this video.
10:56Great!
10:57That's right.
10:59It's cute.
11:00It's cute.
11:01It's a precious video that was taken at the Shibuya station home on the day of the opening ceremony.
11:08When I see Hachiko in color again, it feels real.
11:13When I think about waiting for Mr. Ueno at Shibuya Station like this, my heart gets warm.
11:21By the way, does Mr. Ueno take care of Hachiko?
11:24I love dogs and I want to have a dog.
11:28But my wife hates animals, so I can't have a dog.
11:32I really want to name her Hachi and take care of her like Mr. Ueno.
11:39Your wife?
11:40Yes.
11:41Your wife has a bad image.
11:43So, the reason why Hachiko is called Hachi was because the newspaper reporter was moved by Hachi's Chuken and couldn't abandon her.
11:53Who can't abandon Chiko?
11:57Tsurube.
11:59Abandoned.
12:00Chiko.
12:01Abandoned.
12:02You have to say Tsurubeko.
12:04Tsurubeko.
12:05Tsurubeko.
12:08She looks completely different in color.
12:10She had a cute and gentle face.
12:14Was it Richard Gere?
12:16Yes.
12:17The one that was remade over there.
12:18That's right.
12:19This is Tatsuya Nakadai.
12:20I'm going to cry.
12:22Certainly.
12:23I'll watch it again.
12:24There's only Hong Kong.
12:26In the role of a dog?
12:27No, not in the role of a dog.
12:30Hachigawa?
12:31I want to find it.
12:32I want to find it.
12:33It's not that you want to find it, it's because it's there.
12:37Can the adults answer properly?
12:41If you live without thinking about anything, Chiko will scold you.
12:46Don't live without thinking!
12:58Hey, Okamura.
12:59Yes.
13:00Who is the person who loves Japanese food the most among us?
13:04You said Saya, but I like Japanese food.
13:07Because you're good at cooking.
13:09Then, Saya.
13:10Yes.
13:11In natto, there are also finely ground soybeans.
13:15There are also finely ground natto, right?
13:17There are.
13:18Why are they finely ground?
13:23Why are finely ground natto finely ground?
13:31Tell me.
13:35Why? Why?
13:37It's true that in natto, there are finely ground soybeans.
13:45Have you ever thought about why they are finely ground?
13:50I think it's to make it easier for them to eat.
13:55So that Chibiko can eat it.
13:57So that Chibiko can eat it.
13:59Don't say that!
14:02I see.
14:04Daigo.
14:06By finely ground natto, it looks like there's a lot of food.
14:12Like a pile of food?
14:14So, you can sell it at the same price as regular natto.
14:21It's a little more profitable.
14:24There's no way I'm going to make that answer a problem.
14:27That's a tough answer.
14:29Okamura.
14:31I can't say I wasn't forced to buy it.
14:39It's like a product with a reason.
14:42It's broken.
14:45No, it's not.
14:47That's fast.
14:49No, it's not.
14:51Say, ah!
14:52It's still there.
14:53It's broken!
14:54No, it's still there.
14:55It's broken, but...
14:58Now, I'm going to ask all the Japanese people.
15:01Why is broken natto broken?
15:07I asked people who love natto.
15:11I've never thought about it.
15:14It's a long shelf life.
15:19It's good for digestion.
15:21I think it was made to make it easier for the elderly to eat.
15:25I don't know why broken natto is broken.
15:29At a program meeting, two directors from Ibaraki prefecture were found to be from Ibaraki prefecture.
15:37Where in Ibaraki?
15:39It's Joso City.
15:40Oh, you're from the city.
15:42Well, that's right.
15:44The other staff was listening in silence.
15:50I didn't know.
15:52I understand.
15:53I learned a lot.
15:54Thank you very much.
15:55However, Chiko knows.
15:58The reason why broken natto is broken is because people in the Tohoku region wanted to eat natto at the end of the year.
16:12Is it related to the cold?
16:13It's related to the cold.
16:16Because people in the Tohoku region wanted to eat natto at the end of the year.
16:23As expected, Chiko.
16:24Yes.
16:25You're five years old, but you know the secret of broken natto.
16:28Did you look into it hard?
16:31Oh, I'm going to put mustard on it.
16:33Professor Satoshi Yokoyama, a Chirigakusha who studies fermentation culture in Japan and abroad, will tell us in detail.
16:45As you may know, natto is a food that is fermented by soaking soybeans in water for a long time and crushing them with your fingers.
16:58The characteristic of natto, which produces sticky natto, is said to be a preservative.
17:04It is said that the preservative of Inawara, which dried rice, is particularly good for the stomach.
17:09Until about 1970, natto was made by wrapping it in straw.
17:15There are mainly two types of natto.
17:18There is a whole soy natto, which has the shape of soybeans as it is, and a separated natto that separates soybeans before fermentation.
17:28Although it is not clear when natto was born,
17:32it is known that natto was eaten in Japan in the middle of the Muromachi period, at least 550 years ago from the remaining data.
17:42That long ago?
17:43In the book, which is a personalization of the food written in the Muromachi period,
17:47the name Itoshige Nattotaro, which is a combination of the letter Ito, which is essential for natto, and the letter Natto, appears.
17:57Which was the natto at this time?
18:02I don't know because there is not much data left.
18:06However, although the time is not known,
18:09it is said that the natto was made in Akita and Yamagata prefectures.
18:15Why?
18:16It is said that there was a custom to make natto in the Tohoku region and eat it at the end of the year.
18:22But why do you eat natto at the end of the year?
18:26That's because it was thought that God was in the rice straw that was indispensable when making natto.
18:35The rice straw that has been used for making natto for a long time was not only used for natto,
18:40but also for livestock feed, fuel, and fertilizer.
18:44It was thought that God was in it because it was indispensable for humans to live.
18:51So, the natto made in the rice straw was offered to God,
18:56and a New Year's Eve ceremony was held to thank him for completing the harvest of the year safely.
19:03However, people in the Tohoku region at that time had a problem in making natto.
19:10That is the big problem of Tohoku soybeans.
19:15There are mainly four types of soybeans used in natto,
19:18from the smallest grain to the largest grain.
19:24The type of soybeans used in natto in Ibaraki Prefecture, which is famous for natto,
19:30is less than 4.9 mm to 5.9 mm in diameter.
19:34On the other hand, the soybeans of the Tohoku region at that time were up to 7.9 mm or more.
19:42But isn't it only about 2 to 3 mm?
19:45The small difference is a big difference in making natto.
19:49Nowadays, there is a pressure cooker, so you can boil any type of soybeans without taking time,
19:56but in the old days, it took about 2 hours to boil small soybeans,
20:01and it took about 4 hours to boil large soybeans.
20:07At that time, there was no gas, so you had to keep the fire going for 4 hours while boiling the soybeans.
20:15In addition, if you fail to boil the soybeans,
20:18you may not be able to ferment the natto well and you may have to make a new one.
20:24In that case, the natto that is indispensable for the year-end and year-end events will not be in time,
20:31and the firewood that is indispensable for the cold winter of the Tohoku region will be wasted.
20:37That's where Hikiwari natto was born.
20:41Hikiwari natto is boiled after cutting soybeans into small pieces and removing the thin skin.
20:48By cutting soybeans into small pieces and removing the skin,
20:53the boiling work that took about 4 hours was considerably shortened and the fire went through the soybeans firmly.
21:01As a result, it was also a way to save firewood, reducing failures, and making natto efficiently.
21:08In other words, Hikiwari natto was created by people in the Tohoku region to make natto efficiently and without waste for the year-end and year-end events.
21:19After that, I think that people in the Tohoku region began to prefer Hikiwari natto.
21:26So, do people in the Tohoku region really eat Hikiwari natto often?
21:32The staff went to Yokote City, Akita Prefecture, where Hikiwari natto has been made for a long time.
21:38First, they investigated the local supermarkets to see how popular Hikiwari natto was.
21:44By the way, there were 5 types of Hikiwari natto sold at supermarkets in the city.
21:51Other stores also had 5 to 7 types of Hikiwari natto.
21:55However, in Akita Prefecture, where many people like Hikiwari natto,
22:02there were 15 types of Hikiwari natto, three times as many as in Tokyo.
22:06Which do you like better, whole soybeans or Hikiwari natto?
22:12I like Hikiwari natto. My family also likes Hikiwari natto.
22:15I've only eaten Hikiwari natto since I was a kid.
22:18Which do you like better, Hikiwari natto or whole soybeans?
22:22Hikiwari natto.
22:24Now that they know that Hikiwari natto is popular, how do the locals eat it?
22:31If it's okay with you, can you make it at home and eat it and film it?
22:39I'm not a big fan of cooking, but I can do it.
22:45And after that...
22:47I'm sorry, I got a letter from my mother.
22:50Filming at home was very difficult.
22:538 hours passed without being able to film Hikiwari natto.
22:59All that was left was a photo of them enjoying sightseeing.
23:07So we asked a local company that makes natto to teach us how to make delicious Hikiwari natto.
23:16First...
23:17You put it on top of the meat as a sauce and eat it.
23:21Natto? Hikiwari natto?
23:23Yes, Hikiwari natto goes well with meat.
23:29Mix ponzu, sesame oil, sugar, garlic, etc. with Hikiwari natto and mix well.
23:38Add chopped green onions and mix well before adding to the steamed chicken.
23:44Steamed chicken with Chinese-style Hikiwari natto sauce.
23:49This looks delicious.
23:50I'm from Ibaraki, so I'm a little strict with natto.
23:57Can Hikiwari natto cheer up the staff from Ibaraki?
24:03Wow!
24:06This is amazing!
24:09As I said earlier, the grains are small and well-balanced, so the sauce and green onions keep the taste strong.
24:17And the aroma of natto is amazing.
24:20The aroma of Hikiwari natto is stronger than that of grain natto.
24:27Next is the Hikiwari natto dish recommended by the president of the natto maker.
24:32Isn't this just normal natto rice?
24:36Actually, it's Hikiwari natto rice with a lot of sugar.
24:40Does it have sugar in it?
24:42Yes.
24:43Add a teaspoon of sugar to Hikiwari natto and add soy sauce to your liking and mix.
24:51What does Hikiwari natto and sugar taste like?
24:56It looks delicious.
24:58Wow, it's sweet at the end.
25:02It's soy sauce and sugar, so it's like eating boiled dumplings.
25:09That's exactly what it feels like.
25:11Because it's Hikiwari natto, it's almost the same size as a grain of rice, so there's no resistance.
25:18That's why it's so sweet.
25:21In Akita, especially when small children eat natto, they put a lot of sugar in it.
25:29This is amazing.
25:30Let's try it.
25:31I was shocked when I got it.
25:32Thank you for the meal.
25:35The reason why Hikiwari natto is Hikiwara is because people in the Tohoku region wanted to eat natto at the end of the year.
25:45Chiko, what do you think is a dish that you can make better?
25:50Hamburger with too much meat.
25:53I know.
25:55What do people eat?
25:58It's a mixture.
26:00The president's dish is made with sugar and soy sauce.
26:03It looks delicious.
26:05You eat rice cakes with sugar and soy sauce, right?
26:08That's right.
26:11I thought it was NHK.
26:16What do you mean?
26:18I want to buy Hikiwari natto.
26:22NHK.
26:24I see.
26:25If you make it with NHK, it's delicious.
26:33Saaya doesn't know the rules of baseball at all, but when she was called to the baseball special edition and talked a lot, her baseball-loving friend got angry.
26:44Why do you know that?
26:46That's amazing.
26:47Where did you get angry?
26:49I really don't know the rules.
26:51WBC was full of atmosphere the other day.
26:56When everyone said, wow, I said, wow, and I managed to go.
27:00What?
27:01I got a signature from Ramirez on my glove at work.
27:11I played catch with Satozaki.
27:14Did you know Satozaki was a baseball player?
27:17I barely knew him.
27:20My friend said, why would a guy like you make a baseball boy's dream come true?
27:26By the way, Saaya, I heard you have something to say to Chiko.
27:29I get everything on my face.
27:35You get it on your face even when you're not good at it.
27:37When I'm at a drinking party or when I'm bored, I get it all on my face.
27:44My colleagues get mad at me for that, too.
27:47They say, you were amazing today.
27:50By the way, Chiko knew this information in advance.
27:54I was looking at it during today's recording.
27:58How was it, Chiko?
27:59When I was about to go crazy, I thought I was rebuilding myself.
28:05But what should I do?
28:08I'm not good at drinking parties.
28:11I thought I should go home while everyone was having fun.
28:17That's amazing.
28:18You can do that.
28:20It'll be fun later.
28:22Don't you show up on your face?
28:25I don't show up on my face.
28:28I just show up in a taxi on my way home.
28:32I'm the type to turn off the switch.
28:35What kind of face do you have in a taxi?
28:37In a taxi?
28:39No, no, no.
28:41I heard it's a rumor in the taxi industry.
28:44I'm about ten years old now.
28:59Daigo's NHK was delicious.
29:02I'm glad.
29:05Hey, Okamura.
29:07Who is your favorite vegetable?
29:11My favorite vegetable?
29:12Yes.
29:13I love vegetables.
29:15That's a lie.
29:17Okamura.
29:18You put mayonnaise on your salad, right?
29:21Yes, I do.
29:23What is mayonnaise?
29:26Mayonnaise...
29:27What is mayonnaise?
29:32Well...
29:36Well...
29:39What is mayonnaise?
29:43What is mayonnaise?
29:47Have you ever thought about the origin of mayonnaise?
29:52I think it's one of the dressings.
29:58But it's not.
30:00Have you ever stir-fried something with mayonnaise?
30:03Yes, I have.
30:04Originally, mayonnaise was developed to stir-fry something.
30:14Don't talk nonsense!
30:18What is mayonnaise?
30:20What is mayonnaise?
30:24What is mayonnaise?
30:26Mayonnaise is made from egg yolks.
30:31There was a man who bought a chicken.
30:37He broke an egg and put it aside.
30:42Then, he said,
30:44He said,
30:47I'll lick it because I got it.
30:50He licked it and said,
30:53It was delicious.
30:55So, it was made naturally?
30:57Yes, it was made naturally.
30:59He was pulled by natto.
31:01It was delicious.
31:04Mayonnaise on potato salad.
31:07Mayonnaise on vegetable sticks.
31:10Mayonnaise on fried food.
31:14I ask all Japanese people.
31:17What is mayonnaise?
31:21I asked people who love mayonnaise.
31:25What is mayonnaise?
31:27Mayonnaise is a drink.
31:28Can you drink it?
31:30It's a face pack.
31:32I put it in my mouth and ate it.
31:34It was delicious.
31:36So, I thought I could eat it.
31:39People who call tartar sauce on fried shrimp as mayonnaise
31:44without knowing what mayonnaise is
31:46may be 25%.
31:49The staff's cousin is investigating.
31:52What are you doing?
31:54I didn't know at all.
31:56However, Chiko knows.
31:59Mayonnaise is
32:01Maon sauce.
32:06Maon?
32:08Which one?
32:11Maon sauce.
32:16As expected, Chiko.
32:18Do you know what mayonnaise is?
32:20It's the youngest mayonnaise I know.
32:23I'm not a mayonnaise lover.
32:25The person who will tell us the details is
32:27Oishi Sairi, a mayonnaise researcher
32:29who has been researching mayonnaise for 10 years
32:31at Ote Mayonnaise Maker.
32:34In the first place,
32:35Japanese mayonnaise is made by mixing
32:38eggs, vinegar, oil, etc.
32:42Among them, the amount of oil to be added
32:45is determined by the ratio of mayonnaise to oil.
32:48According to the food display standards
32:50carried out by the president of the consumer,
32:53the amount of oil to be added to mayonnaise
32:56is determined to be more than 65%.
33:00In other words,
33:01those who have less than 65% of the amount of oil
33:03to reduce calories
33:06are not called mayonnaise.
33:09It's different.
33:10Certainly, the name of the food display of mayonnaise
33:13is written as mayonnaise,
33:17but those who have less than 65% of the amount of oil
33:20are not called mayonnaise.
33:23It's different.
33:25We understand the definition of mayonnaise,
33:27but what is mayonnaise in the first place?
33:31In English, mayonnaise is written as mayonnaise,
33:36but originally it was written as mayonnaise.
33:41What does it mean?
33:43It means mayonnaise sauce.
33:46Mayonnaise sauce.
33:47Mayonnaise sauce is popular as a tourist attraction
33:50in the port city of Menobca Island in Spain
33:53where the Mediterranean Sea floats in the Mediterranean Sea.
34:01Mayonnaise sauce was originally eaten
34:04in the town of Mayonnaise.
34:08How did the sauce, which was born in a small town in Spain,
34:11spread to the world?
34:14The reason why it spread to the world
34:16is said to be the Seven Years' War
34:19that took place in Europe in the 18th century.
34:23In this war,
34:25Britain and France were fighting over the territory.
34:29At that time, the Island of Menorca was dominated by Britain,
34:33and Britain attacked the island of Menorca,
34:35which was the base of the Mediterranean Sea.
34:39The French army was led by the Duke of Richelieu.
34:44There is a novel,
34:46but it is said that this Duke of Richelieu
34:49was the one who spread mayonnaise,
34:51which was the sauce of the town of Menorca,
34:53to the world.
34:55One day, the Duke of Richelieu
34:58stayed at the inn of Menorca where he was attacking.
35:01So, the Duke of Richelieu went to the kitchen
35:05and told the inn owner to make this meat delicious
35:09by his cooking method.
35:12So, the inn owner offered the sauce
35:14that was often eaten in Menorca
35:16to the meat.
35:19It was delicious.
35:21The Duke of Richelieu praised it.
35:24He brought the recipe back to France
35:26and introduced the sauce as Menorcan sauce.
35:29The deliciousness was well-received
35:31and it spread all over France.
35:35The island of Menorca is famous for olive oil.
35:38In addition, there is a bird egg called Menorca
35:41that is also eaten in the local area.
35:43It is said that the sauce mixed with salt,
35:47lemon juice and garlic
35:49was the sauce of Menorca.
35:52This sauce spread all over the world
35:54from France to the United States
35:57and the United Kingdom.
36:00What does the sauce of Menorca
36:03with mayonnaise taste like?
36:07Ms. Oishi recreated the sauce of Menorca.
36:11Here are the ingredients.
36:13Egg yolk, olive oil, grated garlic,
36:17lemon juice, salt.
36:19Before we start, there is one thing to be concerned about.
36:22What is that flashy container?
36:25This container is a traditional container
36:28used to make mayonnaise in Spain.
36:30It is said that the sauce of Menorca was also made here.
36:33That's right.
36:35First, add a pinch of salt to one egg yolk
36:38and 1g of grated garlic and mix well.
36:43After mixing well,
36:45add olive oil.
36:48You don't put it all at once.
36:50If you put a lot at once,
36:52it won't be creamy and it will be sloppy.
36:55So, don't put it in too much and mix it.
36:57Don't put it in too much and mix it.
36:59The trick is to put it in little by little.
37:03Oops.
37:04I'm sorry.
37:07It's okay.
37:09After adding all the olive oil,
37:11when it becomes creamy like this,
37:13add a little lemon juice.
37:15A little lemon juice.
37:17Yes.
37:18Nowadays, mayonnaise is made with a lot of vinegar.
37:22At that time,
37:23they added a little lemon juice instead of vinegar.
37:28If you mix the lemon juice like this,
37:31it's done.
37:32It's done.
37:33This is the original mayonnaise sauce of Menorca
37:36that the Duke of Vichy praised.
37:40If you eat it with meat like the Duke of Vichy,
37:43It looks delicious.
37:44It's delicious.
37:46I can feel the flavor of eggs very well.
37:48And it has garlic in it,
37:50so if you eat it with meat,
37:52the punch is very delicious.
37:54It goes well.
37:55The staff also tried it.
37:58It's delicious.
38:00It looked hard,
38:02but the texture is smooth and creamy.
38:05I can also feel the flavor of olive oil.
38:08It's completely different from the mayonnaise I usually eat.
38:12It's different.
38:13If the Duke of Vichy didn't like the sauce,
38:16I might not have been able to eat the mayonnaise I'm eating now.
38:19I'm grateful to the Duke of Vichy.
38:21I'm grateful.
38:22It's a good atmosphere.
38:24So, mayonnaise was the sauce of Menorca.
38:29What do you like to put mayonnaise on?
38:33It's bonito.
38:35This is a bonito sashimi.
38:39Some fishermen eat it like that.
38:42They put mayonnaise on the boat and eat it.
38:46Actually, there is a popular mayonnaise in Africa.
38:51This is it.
38:53I'll give it to Mr. Okamura.
38:56Can you smell it?
38:57Don't eat it.
38:59I'm scared because there is no explanation.
39:01It's okay.
39:04Just smell it.
39:09What was it?
39:11It smells like a hotel.
39:14Can I smell it?
39:16It's okay.
39:18It's a hotel.
39:20It really smells like a hotel.
39:23I can't eat mayonnaise like you said.
39:27Actually, it's hair oil.
39:30It says hair mayonnaise in the bottle.
39:36It contains nutrients such as egg and olive oil.
39:40That's why it's called mayonnaise.
39:46By the way, Oishi's favorite entertainer is Tetsuro Degawa, who says he loves mayonnaise.
39:57I'm sorry to say this, but it seems to be stopped by a doctor.
40:00That's good.
40:02He puts too much mayonnaise.
40:05He puts too much mayonnaise on his head.
40:07I put too much mayonnaise on my head.
40:11The amount of mayonnaise has decreased.
40:19Chiko.
40:20Yes.
40:21I'd like to introduce you again today.
40:23Thank you as always.
40:26Thank you, Kyo-chan.
40:29Mr. Okamura.
40:31November 3rd is the day of culture.
40:33I will introduce some of the cultures that Kyo-chan is curious about.
40:37Culture.
40:38One.
40:40I made Hanako cry.
40:43I can't go. I can't go.
40:46Singing culture.
40:48Why does it suddenly become a musical?
40:51That's true. I've never thought about it.
40:54Two.
40:56At a drinking party, my boss asked me to order something.
41:01If it's Kyo-chan, I'll order 25 servings of Chanja.
41:05Three.
41:06I'll say this, too.
41:08I'm really going to drink.
41:10Four.
41:11I'm thirsty.
41:12At a group wedding, Kanji on the girl's side said,
41:14I brought a group.
41:16Culture.
41:17What group are you?
41:20Hey.
41:21Please invite me to a group wedding today.
41:26You shouldn't say that.
41:28That's right.
41:30Ichiha.
41:31Five years old.
41:32Six years old.
41:34Nice to meet you, Chiko-chan and Mr. Okamura.
41:36Nice to meet you.
41:37For some reason, I can do what I'm not good at and what I can't do.
41:42Oh.
41:43Why is that?
41:44I like Tarzan and Branco.
41:48I understand.
41:49If you understand, please tell me.
41:52Kyo-chan, what are you not good at these days?
41:56Overcoming my youth.
41:59I can't do it anymore.
42:03Seriously.
42:04It's okay.
42:05You'll be able to do it.
42:07If you want to be able to do it somewhere,
42:11You'll practice.
42:13That's right.
42:14Drinking and eating.
42:16That's right.
42:17You'll be able to do it because you have that spirit.
42:19That's right.
42:20Isn't it the accumulation of the feeling that it was easy to do from a small thing?
42:26That's right.
42:27Chiko-chan, do you still have something you're not good at?
42:29Chiko is...
42:30If it's snowboarding, I'm afraid of skateboarding.
42:34Because it's a road.
42:36When you grow up, you'll be able to turn it over, hold your hand, and break it.
42:45That's right.
42:46You'll be able to do it.
42:47It's a bad image.
42:49That's right.
42:50What are you not good at?
42:52What I've been happy about lately is...
42:53You've been able to do it?
42:54Yes.
42:55I'm so happy that I can eat natto.
43:00You all mix it in a happy way, right?
43:03That's right.
43:04In the morning.
43:05I've been able to eat it lately.
43:09I'm so happy when I mix it.
43:13You still look good.
43:16Don't mix it before you put the sauce in.
43:20It needs to be sticky.
43:22I want you to put it back to room temperature an hour before you eat it.
43:27And don't put it on warm rice.
43:31Everyone puts it on.
43:33I put it on, but the good part of the natto is gone.
43:37I see.
43:38There are too many rules for natto.
43:42If you have any questions, please send them to us.
43:48Please send us a video.
43:50Please.
43:51Please subscribe to LINE.
43:53By all means.
43:54In November, there are people who say,
43:56Maybe it's a good year.
44:00That means I don't want to see you anymore this year.
44:04That's not true.
44:05I'm getting angry, so I'm going to say,
44:07Let's have a good year.
44:09First come, first served.
44:12Let's have a good year.
44:14I don't hate it.
44:18Chiko will be scolded on November 15th.
44:22This is Morita, the narrator.
44:24It's getting cold.
44:26I'm thinking about how to wear clothes in the bathroom because it's cold after taking a bath.
44:32But I'm going to get wet anyway.
44:34Please help me.
44:37In the next episode,
44:38Why is Tomare a reverse triangle?
44:43Please watch the next episode, too.
44:45One, two.
44:47Look over there.