所さん お届けモノです！2024年11月9日 軽トラが行く！わが町自慢グルメ（＃382）
#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
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TVTranscript
00:00Kei-tora goes to Wagamachi Jibankurume!
00:09Two weeks in a row, a special delivery from Kyoto in the fall!
00:15First up...
00:17Who could it be?
00:19Wow, what a wonderful city!
00:21It feels so good!
00:23What's that voice?
00:24It's been a while.
00:26We're driving along the beautiful sea.
00:32It's been a while, Mr. Tokoro.
00:37Do you remember me?
00:39You forgot me!
00:40Why are you so open?
00:42I'm open too.
00:43What's going on recently?
00:45All you popular people are on TV.
00:51You're popular too.
00:52I don't know.
00:53You're tired, aren't you?
00:55What?
00:56You're just in time.
01:00You're busy, aren't you?
01:01What do you mean, I'm just in time?
01:05We're going to the whole country on a light truck.
01:07We're going to collect and deliver the food that Tokoro-san wants us to eat.
01:14This time, Chang came to Ine-cho, which is 30 minutes' drive from Amanohashidate, Nihonsan-kei, on the east side of the Kyoto Dango Peninsula.
01:30There are more than 230 shipyards in the Edo period.
01:36I like this kind of thing.
01:39The beautiful town of Venice, also known as Japan, is full of delicious seafood throughout the year.
01:49The season from now on is famous for the seasonal canburi, but there are other pride of our town that is unknown.
01:59It's coming, it's coming, it's coming.
02:00Roll it up, roll it up.
02:04Tokoro-san!
02:06It's Tokoro-san!
02:10A luxurious fish with a very soft texture.
02:15And the best meal that you want to eat with your best friend.
02:20He's a genius.
02:21It's strange that there's no such thing as a meal in Venice.
02:26There are a lot of travelers.
02:28It's a town of attention.
02:31I see.
02:32He's waving at us.
02:34There are a lot of people.
02:36Hello!
02:39Nice to meet you.
02:41Welcome.
02:43Excuse me.
02:45Hello.
02:47Thank you very much.
02:48Please come in.
02:51Thank you very much.
02:53I got a clap like a switch was turned on.
02:57It's big.
02:59That's right.
03:00It's a must-have dish for today's meal.
03:03It's a fish.
03:05It's beautiful.
03:07It's a beautiful fish.
03:09That's right.
03:10It's a beautiful fish.
03:12It's a guji.
03:13Guji?
03:14Guji?
03:15I've never heard of it.
03:17Guji.
03:18Who likes it?
03:21Everyone likes it.
03:22What's good about guji?
03:25It's plump and goes well with rice.
03:27It goes well with rice.
03:28That's right.
03:29It goes well with rice.
03:30It's a perfect match.
03:32Ine-chou is in season now.
03:35In Kyoto, it's called guji.
03:40As the name suggests, it has an elegant sweetness and a fluffy texture.
03:48Ine-san is a high-class fish that can be traded for over 10,000 yen per fish.
03:56It's a fish that fishermen usually catch in Haenawa.
04:02My boat is doing a fishing experience.
04:06At that time, even beginners can catch high-class fish.
04:11Can you catch it?
04:12It's been a long time since I've delivered a fish.
04:14If I can catch it myself and deliver it to Tokoro,
04:19I think I can cycle for a month.
04:24Can you catch it?
04:26If I can catch it, I won't go out.
04:32I'm sure you'll catch it.
04:33I want you to take me to a place where there is no guji.
04:37I'm waiting for a big fish.
04:41For some reason, he decided to challenge fishing for guji after graduating from the program.
04:47Can he deliver a fish to Tokoro?
04:54It's a nice view.
04:57It's unique, isn't it?
05:00It's a luxurious view of the shipyard from the boat.
05:05There are no people living in the shipyard.
05:09Is that so?
05:10If you look closely, you can see that there is a ship on the first floor.
05:15The shipyard is a garage where the ship enters.
05:19There is a tool storage on the second floor.
05:21In the old days, it was a place where my father worked.
05:25Now, it has been renovated and turned into a parent's house.
05:30There is also a cafe.
05:35I want to drink tea at a cafe like this.
05:38I want to go inside.
05:41It's amazing that it's surrounded like this.
05:45There are so many fish in the net, so the fish will stay in the net at the end.
05:52It's interesting. This is a big net.
05:56The land surrounded by the net is a natural pond.
06:01I see.
06:02When you sail about 1 km, you will reach the point of fishing for guji.
06:07It's close.
06:09How likely is it to catch guji today?
06:14It's easy to catch guji.
06:16I think 10% is good.
06:18That's low.
06:19Is it that low?
06:21Listen to me first.
06:23The fish trap doesn't work because it dives into the sand hole.
06:27Guji is a fish with a strange habit of digging a hole in the sand at the bottom of the sea.
06:34Therefore, it is difficult to catch fish with a fish trap.
06:41That's impossible.
06:42Isn't it very difficult?
06:44I can't catch fish with a fish trap.
06:48If I can't catch fish with a fish trap, I won't be in the entertainment industry.
06:58Go!
07:04When you get there, put the fishing line on the top of the sand.
07:09I dig a hole in the sand and put the fishing line on the bottom of the sea.
07:13You have to put the fishing line in front of the sand hole.
07:15Drop the fishing line with the bait to the bottom of the sea and wait for the boat to be washed away by the tide.
07:22The point is to slowly put the bait in the sand and bring it to the sand hole.
07:28This is difficult.
07:29This is difficult.
07:30I can't catch fish with a fish trap.
07:32Put the bait in the sand.
07:38The sand and mud make it easy for the fish trap to be buried.
07:43If you do that, the bait will come out of the sand.
07:45You have to wait for the bait to come out of the sand.
07:50If you wait for the bait to come out of the sand, the bait will come out of the sand.
07:52This is a trick.
07:54After 5 minutes from the start.
07:59Did the bait come out of the sand?
08:01Wait a little longer.
08:03Wait a little longer.
08:05The bait came out of the sand.
08:07The bait came out of the sand.
08:08The bait came out of the sand.
08:10Wait a little longer.
08:13I can't catch fish with a fish trap.
08:17What is this?
08:18What is this?
08:19This is a BELLA fish.
08:22What is that?
08:23That is a BELLA fish.
08:24BELLA fish?
08:25This is a special fish.
08:27Is that so?
08:28This fish is caught often.
08:36It's good, but...
08:38It's not the time to be eating, you know.
08:41The main dish is just fine.
08:43But...
08:48This is tough.
08:53Is it coming?
08:54No, it's not.
08:55Let's go for it.
08:58Oh, it's coming.
08:58It's fine?
09:02What the hell is this?
09:03Oh, it's here.
09:05It's not here!
09:07It ran away.
09:08The middle hook is running away.
09:10This is it!
09:11Oh, it got eaten.
09:13It was a close call, but...
09:16We're almost there.
09:18We're almost there.
09:19We're almost there.
09:20We're almost there.
09:20What?
09:23I'm begging you, please.
09:25Since they have another reservation on the boat,
09:28they only have a little bit of time left.
09:30Oh, my God.
09:32What they regret is the words they said out loud.
09:38You didn't catch anything?
09:40I'm not going out.
09:43I'm not going out.
09:47I'm not the only one who's nervous right now.
09:51I think the manager of Watanabe is nervous, too.
09:54You said it yourself.
09:58And then...
10:00It's a little different.
10:02Oh, here it comes.
10:03It's a feeling.
10:05It's coming.
10:07It's coming.
10:09It's a feeling.
10:11It's a feeling.
10:13It's a feeling.
10:15It's a feeling.
10:17It's a feeling.
10:19Please.
10:21It's a big chance.
10:23It's coming all of a sudden.
10:25It's coming, isn't it?
10:27It's a beautiful sight.
10:29Please show me your beautiful figure.
10:31Please.
10:33It's a red fish.
10:35It's a red fish.
10:37It's a big fish.
10:41If you don't catch it, you'll be out of the show.
10:43It's a chance to catch a fish in the season in Inecho, Kyoto.
10:49Then, just before the time is up...
10:51It's a little different.
10:53Oh, here it comes.
10:55It's a feeling.
10:57It's a feeling.
10:59It's a feeling.
11:01It's a feeling.
11:03Please.
11:05It's a big chance.
11:07It's coming all of a sudden.
11:09It's a beautiful sight.
11:11Please show me your beautiful figure.
11:13Please.
11:15It's a red fish.
11:17It's a big fish.
11:19It's a red fish.
11:21It's a big fish.
11:23It's coming all of a sudden.
11:29The red fish is very big.
11:33It's true.
11:35It's pretty big.
11:37It's almost 40 centimeters long.
11:39This is now red fish time.
11:43This is a blessing time.
11:47Chang, you worked hard for this.
11:49That's amazing.
11:51You made it in the last 10 minutes.
11:53I didn't expect that.
11:55If you call me every half a year, I'll do a good job.
11:59Oh, I see.
12:00That's how it is.
12:01You'll be lucky.
12:02You don't look like you do every week.
12:03That's right.
12:06The freshly caught guji
12:08is served as a proud dish by popular local hot springs.
12:13It's beautiful.
12:15Hitoshiname is a characteristic of guji.
12:19It's a dish that uses thin and soft scales.
12:24When you pour the hot oil on the skin...
12:31Oh, that's how it works.
12:32With the oil.
12:34The scales float up.
12:36They become crispy.
12:36It's like a coating.
12:39It looks delicious.
12:42And then, the whole thing is fried in oil and cooked through.
12:47I want you to pour all the oil on me.
12:50It's fried in Matsukasa, which looks like a pine cone.
12:54You can taste the crispy scales and the soft texture of the meat.
12:59It looks delicious.
13:05The flavor is good.
13:07It's different from sea bream.
13:09It's soft.
13:12The flavor is good, so I'm relieved.
13:15It's delicious.
13:16It's the best, isn't it?
13:18This is a fish that you eat with a stick.
13:21It's delicious.
13:23It's crispy.
13:24The texture is the best.
13:26It's so big, but it comes off at once.
13:28You want to put it all in your mouth, right?
13:30Yes.
13:31Who poured oil on this and wanted to make it like this?
13:36Thank you very much.
13:37You're a genius.
13:38Thank you very much.
13:40You're a genius.
13:41It's strange that there's no word for it.
13:46The second dish is shabu-shabu of Guji.
13:49Japanese food is delicate.
13:51What is this?
13:52It's a soy sauce-based soup made with Guji's roughness and bonito flakes.
13:59The juicy meat is tight and the umami is concentrated.
14:05I'll eat it.
14:08Oh, my.
14:10Oh, my.
14:11What's wrong?
14:12What's wrong?
14:13Oh, it's delicious.
14:15This fish is delicious.
14:17It's delicious, isn't it?
14:18Unexpected.
14:19I'm getting a nosebleed.
14:21It's delicious if you eat it with mizuna.
14:25The mizuna is also crispy.
14:27You did a great job.
14:28You did a great job.
14:29You caught it well.
14:30Then I'll ask you to go on location from now on.
14:35Guji-chan.
14:36Please go on location from now on.
14:41I got permission from Guji.
14:43I got permission.
14:46Delivering self-proclaimed gourmet food from Ine-cho, Kyoto in autumn.
14:54For the locals, it's another night.
14:56It's a meal that they want you to eat in the season of new rice.
15:01Everyone calls it Mr. Okada's miso.
15:04Mr. Okada?
15:05Mr. Okada's miso?
15:06Yes, Mr. Okada's miso.
15:07It's not a product name, is it?
15:09That's right. Mr. Okada makes it.
15:11If you eat it once, you won't be able to eat other miso.
15:15You can eat as many times as you want.
15:18It's also a friend of rice.
15:21If you eat it once, you won't forget it.
15:23Really?
15:25You can put it on top of the rice and eat it as many times as you want.
15:30Mr. Okada is a master of making miso that all the locals like.
15:39Kei-tora headed to Honjo-chuku, which is 10 minutes from the shipyard to the mountain.
15:48I had an image of a sea town.
15:50It's a great place.
15:52The scenery has changed again.
15:55It's a nice atmosphere.
15:58I wonder if there are about 1,000 people who caught the stomachs of all those people.
16:06Oh, this is it.
16:10It's here.
16:12I can feel the history.
16:15Excuse me. My name is Kawaii-chan.
16:18Hello. My name is Kawaii-chan.
16:20Thank you for coming all the way here.
16:22Can I take a picture with you?
16:23Of course.
16:24Excuse me.
16:27I heard from Mr. Okada that your miso is really good.
16:33Is this your house?
16:36Yes, this is my family home.
16:39Your family home?
16:41Yes, I was born here.
16:43You were born here?
16:44I was born in Nando.
16:45In Nando?
16:46Yes, I was born in Nando.
16:48Excuse me. How old are you, Mr. Okada?
16:53I'm 74 years old.
16:56Excuse me.
16:58I'm wearing a microphone.
17:00Oh, I'm sorry.
17:02He's so cute.
17:04He's so young.
17:06It's been 20 years since he started making miso.
17:09Mr. Okada's miso is so famous that it is also used for school lunches in Ine-cho.
17:16Everyone grows up with Mr. Okada's miso.
17:18He's been coming all the way from outside the prefecture for this miso.
17:26He made miso soup with the miso he made last month.
17:33I wonder what's different.
17:35It smells good.
17:37There's a lot of ingredients.
17:40I'll try it.
17:48It's a gentle taste.
17:51It's full of fragrance.
17:54It's round and pure.
17:57I'm surprised.
17:59It's moist.
18:01Are you putting it on?
18:05This sweet potato is delicious.
18:08It melts in my mouth.
18:10The smell of sweet potatoes.
18:12The sound of an old phone.
18:14That's a smartphone.
18:17It was a smartphone.
18:21Mr. Okada's miso has a gentle taste and a rich fragrance.
18:31There are essential ingredients to make it.
18:36This is raw malt.
18:39Homemade malt made from local Ine-cho rice.
18:45Making rice malt by mixing rice with malt is said to be the most difficult process in a year.
18:56I stay here and manage the temperature.
18:59I set the temperature, go home, go to bed, and come back.
19:03I can't do that.
19:05I stay up all night for about two hours and check the temperature.
19:11The machine doesn't work according to the temperature and climate of the day.
19:17That's the secret of deliciousness.
19:20There is no such thorough management.
19:23Mr. Tokoro, I can't get enough of this.
19:27Farmers who couldn't grow crops in the winter used to go far away to learn rice cultivation.
19:36Mr. Okada is now in elementary school in the city.
19:40He has experience in making miso.
19:43He leaves the inherited skills to the next generation.
19:47It's a good lecture.
19:49You will continue to make miso, right?
19:53No, it's over this year.
19:56I'm retiring.
19:58Why?
20:00It depends on the age.
20:02Mr. Okada, aren't you lonely that you can't meet this taste anymore?
20:07I'm trying to make it for myself.
20:14The precious miso of the master is with the rice.
20:18Deliver the legacy of food made with local local vegetables.
20:22It's delicious.
20:32Delivered
20:36It has arrived.
20:43It says it's a local vegetable miso.
20:47According to the delivery address,
20:49This is a local vegetable miso called Kujo Negi.
20:53The price is 650 yen.
20:55That's good.
20:58Mr. Inecho uses more than 80 leeks.
21:02It takes an hour to chop while fighting with tears.
21:09The point is to fry with ginger in hot sesame oil and give it a scent.
21:17Add sugar, sake, mirin, and Okada's homemade miso.
21:22Boil for about 50 minutes over low heat until the water evaporates.
21:26It's done.
21:28Do you do everything by yourself?
21:30It's hard work.
21:32Let's try it.
21:34There are so many leeks.
21:38It's true.
21:40It's delicious.
21:42The taste of leeks.
21:44It's really good.
21:46It's delicious.
21:48I'm going to eat a lot.
21:51I've been eating since I was a kid.
21:53I'm relieved.
21:57In addition, there is another friend of Okada's homemade rice.
22:05It's not hard at all.
22:09What's wrong?
22:11Why is it so hard?
22:15Shall we open it?
22:17I have to open it.
22:21The lid was a little hard.
22:23The contents of the bottle are
22:25green pepper miso.
22:29Okada's green peppers are chopped
22:31and used in miso.
22:33It is fried with rice malt and soy sauce.
22:37It looks delicious.
22:43How is it?
22:45The green pepper is good.
22:47The green pepper is good.
22:50The green pepper is good.
22:52The taste of green pepper is good.
22:54The green pepper is good.
22:56The green pepper is good.
22:58It's good.
23:00The bitter taste of green pepper
23:02and the smell of miso
23:04can be sweet.
23:08Please open it.
23:10I can't open it.
23:14I can't open it.
23:16I'm not a father.
23:18I want to eat it, too.
23:20What's wrong with you?
23:22The next episode is
23:24Tourist Zero.
23:26Sugimoto Aya
23:28is going to deliver
23:30the delicious food
23:32of Kyoto in autumn.
23:34Tourist Zero's
23:36Italian hot pot.
23:38I was born for this.