世界！ニッポン行きたい人応援団 2024年11月18日 エビフライを愛するイタリア人が来日！～最高級！車海老のエビフライ～
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TVTranscript
00:00Next...
00:01Where are we going?
00:04From the island of Daisho 120,
00:08to Kumamoto Prefecture's Amakusa,
00:11which has been registered as a World Heritage Site.
00:14Kumamoto, Amakusa, Amakusa.
00:16Why?
00:18Actually, at the airport...
00:20I'd like to go to Amakusa,
00:22the birthplace of car-shrimp with a unique flavor.
00:27And I'd like to eat fried shrimp with that car-shrimp.
00:31Car-shrimp is the best.
00:34The world's largest shrimp consumer country, Japan,
00:37is used for eating
00:39Ise-shrimp, Shiba-shrimp, Sakura-shrimp, and Botan-shrimp.
00:45There are about 20 to 30 types.
00:49Among them, car-shrimp is called
00:53the car-shrimp with a rich flavor.
00:56Its rich sweetness and umami are its characteristics.
01:02When heated, it becomes amber.
01:05Long whiskers and curved waist
01:08connect to the intestines,
01:10so it's called Osechi-ryouri.
01:13It has been used as a sacrificial object since ancient times.
01:17It is the representative of Japan.
01:24Deep-fried car-shrimp
01:28In addition, by heating it, the umami is extracted,
01:32and the texture is excellent,
01:34so it is perfect for tempura and fried shrimp.
01:38Amakusa is the birthplace of car-shrimp.
01:43That's right.
01:46After hearing the enthusiasm of Mr. Giuseppe,
01:49a guest comes to the restaurant.
01:54Good morning.
02:02My name is Giuseppe.
02:05People call me Peppe.
02:08I'm Takateru Miyagawa from Ebinomiyagawa.
02:11Takateru Miyagawa is the third generation of Ebinomiyagawa.
02:18What do you do here?
02:22We grow and ship shrimp.
02:26In fact, Amakusa is the birthplace of car-shrimp.
02:33Chiku-yo, a natural car-shrimp used more than 100 years ago,
02:38was first performed in Japan.
02:43Takateru Miyagawa inherited the tradition,
02:46and his grandfather Ryosuke founded Amakusa 65 years ago.
02:52He is particular about the environment close to nature,
02:56and opens 16 farms around Amakusa.
03:01The amount of water is 100 tons per year.
03:05It's amazing.
03:07The farm is famous for producing the largest amount of water in Japan.
03:14It takes a lot of effort and love to grow it.
03:19Its sweetness and texture are better than those of nature.
03:28A kilo of live car-shrimp costs 10,000 yen per kilogram.
03:33It's about four times more expensive than other foreign products.
03:41The sea water from the farm is discharged when the tide is low.
03:47It is collected and exchanged every day when it is full.
03:50It is grown in an environment close to nature.
03:55The car-shrimp is kept in a cage with food in it
03:59the day before it is watered.
04:04At 5 a.m. the next morning.
04:09I'm going to water it now.
04:12I set a trap last night, so I'm going to pull it up.
04:16I'm looking forward to it. Let's go.
04:20The Shimago Farm is located in the north of Amakusa City.
04:29About 100,000 square meters of farmland is divided into five sections.
04:36The largest section has 400,000 car-shrimp.
04:41It's too big.
04:44Do you use this boat?
04:47Yes, this is the boat.
04:51The car-shrimp, which has the property of diving into the sand, is collected in a cage net.
05:00When I pull it up...
05:09Wow, it's beautiful.
05:11I saw a real one for the first time.
05:14It looks beautiful.
05:16It's transparent.
05:18The watered car-shrimp is over 10 grams.
05:22Because the breeding season is shifted for each section,
05:26it can be shipped in a fresh state for a year.
05:3180 kilograms of watered car-shrimp are collected on this day.
05:36It is brought to the shipping station immediately.
05:39Next to here.
05:45The car-shrimp is washed in a special machine.
05:52I'll let it swim here and get rid of the dirt with bubbles.
05:57Why do you get rid of the dirt with bubbles?
06:00That's right. I wash it with this.
06:02By stimulating it like this, I can get rid of the dung.
06:07By cleaning the inside and outside of the body, the quality of the car-shrimp is high.
06:16It's well thought out.
06:20The watered car-shrimp is shipped on that day.
06:26Wow, it's amazing.
06:28After this, the surprising wisdom will be delivered to the whole country alive.
06:36Next is the selection process.
06:39By hand?
06:41I'd like to introduce myself. I'm Peppe from Italy.
06:47Nice to meet you, everyone.
06:55What are you separating?
06:59I'm separating the size of the shrimp.
07:02He checks the freshness and whether there are any damaged shrimp.
07:08It's amazing that he's doing it with the eyes of a human.
07:12Everyone is very fast at separating the shrimp.
07:21You can tell the size by holding it.
07:24Wow, that's amazing.
07:27He's a craftsman. That's amazing.
07:30Do you eat this fresh car-shrimp every day?
07:39I eat it two or three times a year.
07:42It's expensive, so I can't eat that much.
07:46Giuseppe also helps out.
07:50You don't get angry if you make a mistake, do you?
07:55Everyone is kind, so I don't get angry.
08:00Four baskets are selected for each size.
08:08Is the big car-shrimp in the right basket?
08:29It's big.
08:34It's big.
08:36This size is difficult.
08:45I'll put everything in here if I get lost.
08:49Once the selection is over, he puts them in a box.
08:54By putting it in a box, the water in the gills can keep the shrimp alive on the ground.
09:02If you put it in a box for a day or two, you can keep it alive in the water.
09:07Is that so?
09:10A high-moisturizing box is used as a lid for the gills to keep the water.
09:17That's amazing.
09:19Even if you don't put it in the water tank, you can transport it alive.
09:23That's why it's in the box.
09:26I learned a lot from my first experience.
09:31You did a great job.
09:32Thank you very much.
09:33Thank you very much.
09:35I'm a professional.
09:38Really? Thank you very much.
09:40Thank you very much.
09:42They go to a shop that sells Miyagawa's car-shrimp for the cheapest price in Japan.
09:52Miyagawa? Could it be?
09:54Miyagawa's shrimp?
09:58Hello.
10:01She's my mother.
10:04Nice to meet you. My name is Giuseppe.
10:07Nice to meet you.
10:08Nice to meet you.
10:11This is Miyuki, Takateru's mother.
10:13We look alike.
10:15This is a restaurant in Chokuei, Miyagawa, where Miyagawa's shrimp is sold.
10:20They cook the car-shrimp that was watered that day at the highest temperature.
10:27It is very popular to be able to eat expensive car-shrimp at a reasonable price.
10:37One of the most popular dishes is fried shrimp.
10:41Fried shrimp.
10:49It sounds good.
10:55It's delicious.
10:56The shrimp is very plump.
10:58I recommend it to everyone.
11:01They will eat it right away.
11:05It looks delicious.
11:08Thank you very much.
11:14Thank you very much.
11:17It looks delicious.
11:23It looks really beautiful.
11:26It's perfect.
11:28I wonder what it tastes like.
11:31Fried car-shrimp is delicious because it grows in the sea of Amakusa.
11:38How does it taste?
11:44It sounds good.
11:50The concept of shrimp has changed.
11:54I see.
11:57It's really delicious because you can feel the sweetness in the shrimp.
12:02He is a champ.
12:04He is amazing.
12:07I'm not good at handling shrimp.
12:13What?
12:14I'm not good at handling shrimp.
12:16You handle a lot of shrimp.
12:19I'm not good at handling shrimp.
12:22I'm not good at handling shrimp.
12:25I'm not good at handling shrimp.
12:31He is kind.
12:33He is very kind.
12:35I feel a great love for shrimp.
12:41Next is tartar sauce.
12:46This is tartar sauce.
12:48This is tartar sauce.
12:49I'm happy.
12:52This is tartar sauce.
12:58Is it delicious?
13:01Is it delicious?
13:02Yes.
13:06The scent of shrimp and tartar sauce go well together.
13:13He continues to eat.
13:17I feel the fragrant texture and umami of shrimp.
13:24What does this mean?
13:27TAIHEI, who is in charge of cooking, will tell us the secret.
13:35He will tell us the secret.
13:38When I don't have enough food, I eat shrimp.
13:43At that time, only the flesh of the shrimp remains.
13:46I eat the rest of the shrimp.
13:49I eat shrimp with tartar sauce because it is delicious.
13:55Shrimp shells and legs are said to be nutritious.
13:59I see.
14:02Shrimp shells and legs are said to be nutritious.
14:13He is fast.
14:17I'm confident in the ingredients.
14:19So I don't throw away the ingredients.
14:24I'm learning a lot.
14:30He is frying the shrimp.
14:33He uses a lot of oil.
14:37He fries the shrimp for about 2 minutes at 180 degrees.
14:48It looks delicious.
14:51The idea of frying the shrimp with the shell on
14:57was something I couldn't learn in Italy.
15:01When I go back to Japan, I want to teach this to the students at the cooking school.
15:09There are students here.
15:12I thought it was a teacher.
15:17I was surprised.
15:21On this day, TAKATERU and TAIHEI took me to a place.
15:25They said there was a place they wanted to show me in AMAKUSA.
15:38It's broken.
15:41Where are they going in the storm?
15:46I'm going.
15:47Good luck.
15:50The waves are high.
15:5510 minutes from the port.
16:00He jumped in front of me.
16:04Are they there?
16:11It's very nice.
16:13There are many people.
16:15That's amazing.
16:17There are many people.
16:21That's amazing.
16:27AMAKUSA is surrounded by many islands.
16:32The tide is fast and the dolphins like the environment.
16:36There are about 200 wild southern dolphins.
16:41The chance of meeting them is more than 90%.
16:45I can meet them in AMAKUSA.
16:51In the sea of AMAKUSA,
16:53it's great to see dolphins and shrimp.
16:56I'd like to go there again.
16:58Please do.
17:02Let's go.
17:04Thank you very much.
17:06Thank you very much.
17:08Thank you very much.
17:10Thank you very much.
17:12That's amazing.
17:15Thank you very much.
17:18Can I sit here?
17:26Are you okay?
17:27I'm fine.
17:29I'm fine.
17:32Welcome to AMAKUSA.
17:34Welcome to AMAKUSA.
17:35Welcome to AMAKUSA.
17:45It's good.
17:46It's very good for you.
17:48It's good.
17:54Deep-fried shrimps only.
17:58Deep-fried shrimps only.
18:00I've never seen anything like this.
18:02Deep-fried shrimps.
18:08This is a luxury.
18:10I want to eat this.
18:12For JUSEPPE,
18:14there are a lot of dishes using AMAKUSA's deep-fried shrimps.
18:20It's good.
18:21Shrimp party.
18:23Thank you very much.
18:28First, salt-grilled shrimps.
18:31It looks very delicious.
18:33The skin is also crispy.
18:42It's good.
18:45Deep-fried shrimps and salt-grilled shrimps taste different.
18:51Next, we'll try the freshest dish.
18:55It's Odori-kui.
18:57The texture is amazing.
19:09It's good.
19:12The meat is chewy and very sweet.
19:15I want to eat this.
19:17Next, we'll try the deep-fried shrimps only recommended by Mr Taihei.
19:29This is amazing.
19:32There are more than 10 deep-fried shrimps.
19:34It's a very luxurious deep-fried dish.
19:37It's a luxury only for deep-fried shrimps.
19:41Everything is delicious.
19:44Thank you very much.
19:47By the way,
19:48why did you decide to open a restaurant?
19:53I like AMAKUSA,
19:55so I want to make it more popular.
20:00AMAKUSA is actually part of a disaster relief organization.
20:09To be honest,
20:11I thought there was no way this place would disappear,
20:17so I started working here.
20:20I'm very shocked.
20:24In 2050, half of the young generation will leave AMAKUSA.
20:30I see.
20:31It's amazing that young people are leaving.
20:34According to Mr Taihei, AMAKUSA may disappear by 2050.
20:39By delivering AMAKUSA's blessed deep-fried shrimps to the whole country,
20:45he is working hard every day to bring it back to the local people.
20:51I fell in love with AMAKUSA when I met you two.
20:56We must not lose such a rich and wonderful land.
21:05If I can do something, I will help you with anything.
21:14Pepe also opened a restaurant in AMAKUSA and made it popular.
21:21That's a good idea.
21:24Okay.
21:28And...
21:34Good morning.
21:40I wrote you a letter.
21:44I would like to thank Mr Takateru for teaching me the beauty of Japanese deep-fried shrimps.
21:59Mr Takateru is kind to shrimps.
22:04I will never forget how you taught me how to do everything carefully.
22:15Thank you for helping me during this experience.
22:22To Mr Taihei.
22:25Thank you very much for teaching me how to make deep-fried shrimps with the original taste of shrimps.
22:35The innovative cooking method of deep-fried shrimps with the shell was a mechanical scale.
22:42I felt the love for shrimps and respect for the taste of your deep-fried shrimps.
22:50You are the best chef.
22:53Please continue to protect the taste of AMAKUSA.
22:59Thank you very much.
23:02Thank you very much, too.
23:05And...
23:07Italian bread snack, Taraglio.
23:13Thank you very much.
23:18And Mr Takateru said...
23:22Please put this in your room.
23:26I'm so happy.
23:28Thank you very much.
23:30I will definitely put this in my room.
23:32This is a good souvenir.
23:37And...
23:39Please remember AMAKUSA by looking at this.
23:45It's beautiful. Thank you.
23:48Thank you very much for teaching me how to make deep-fried shrimps with the original taste of shrimps.
23:56I hope to see you again someday.
23:59I hope so, too.
24:00See you next time.
24:01Bye bye.
24:02Bye bye.
24:15Bye bye.
24:16Bye bye.
24:17Bye bye.
24:20Everyone in Miyagawa, thank you very much.