マツコの知らない世界 前編！「メンチカツの世界」
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#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
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00:00Kachikushou no ie ni umare, niku no subete wo aisuru dansei, Chiba Masuo-san desu. Douzo.
00:12Niku de sekai heiwa. Kakunoshin no niku-oshi-san desu.
00:14Mou, kao ga niku. Niku gao.
00:21Menchikatsu no shinjitsu wo shite itadakitai desu.
00:23Tsubashi-san wa menchikatsu ga ichi yoshi na no ne. Hambagu, korokke, iroiro aru janai.
00:29Menchikatsu yori mo niku nan desu yo, kibun wa.
00:32Oniku no naka demo menchikatsu no shakaiteki hyouka ga chotto...
00:36Daru hodo, dakara menchikatsu wo hambagu-sensei toka korokke-sensei nami ni hyouka sareru sonzai ni shitai to.
00:45Sou nan desu. Konna deita aru desu yo.
00:47Kore wo zehi yoku mite itadakitai desu kedomo.
00:49Juuyouin desu yo.
00:51Chikuwa no isobe-age ni mo make teru no yo ne.
00:56Kore muzukashii desu yo.
00:58Hai. Hai.
01:00Maazu wa desu ne.
01:02Kocchi wa desu.
01:04Souzou haruka ni koete...
01:05Ano jibunkatte na shinkou wo.
01:08Naze menchikatsu no shakaiteki chii ga konna ni mo hikui no ka?
01:13Seken ippan no menchikatsu no imeji.
01:16Age to nikujuu no daburu panchi de aburappoi.
01:22Kore wa Chiba-san no engou suru wake de warimasen keredo mo,
01:26shirouto-san no goiken desu.
01:28Aburamono wa aburappoku nai desu.
01:32Atashi to Chiba-san ga itte mo nan no settokureko mo nai desu keredo mo ne.
01:36Aburamono kutte iku kara sou nandaro kono yaro!
01:39Tte iwaretara mo guugore mo gozaimasu de!
01:44Tte iu tokoro de,
01:45miyasan ni otsutaeshitai koto.
01:47Nikujuu wa abura dewa arimasen.
01:49Eiyou manten no umami seibun.
01:51Menchikatsu wa niku ryouri no naka demo,
01:54toppu kurasu ni nikujuu wo nogasanai umami to eiyou no katamari desu.
02:00Menchikatsu wa o niku ryouri no naka de,
02:02yappari dokutoku nan desu yo ne.
02:04Dou omoimasu.
02:05Saki itta naka demo,
02:06yappari chokusetsu hi ni yaku.
02:09Niku wo chokusetsu yaku ka,
02:11boil demo ii shi.
02:13Menchikatsu dake,
02:15akiraka ni coatingu sarete masu mon ne.
02:18Taizutsu mi toka ni chikai no ka.
02:20Subarashii hyougen desu.
02:27Iwanake yoka.
02:28Oshii gozaimasu.
02:31Menchikatsu no eiyouso tte iu,
02:33kore aibiki no baai no hanashi de iku to,
02:35gyuu niku no tsuyoi seibun no naka de,
02:37tetsubun toka aen to iu mono ga ooi desu ne.
02:40Buta niku no baai wa,
02:41vitamin B1 ga kekko ookute,
02:43vitamin ga ooi desu yo.
02:44Sore ga yuugou shite hitotsu ni naru kara,
02:46umami no ne,
02:47eiyouso no katamari datte,
02:49hora, ima kisetsu no karimi dakara,
02:51taijou kuzushi yasuku naru janaisu ka,
02:53kazumisu ni nomu gurai dattara,
02:54menchikatsu tabero! mitai na.
02:56Sonna omoi de ne, iru desu yo ne.
02:58Naruhodo.
02:59Sou iu omoi datta desu ne.
03:03Guuu to motsu kana atashi.
03:07Machiko no Shiranai!
03:09Menchikatsu no Sekai!
03:13Karaage ya hambagu nado ni,
03:15shokutaku no shiaku no za wo ubawarete kita menchikatsu.
03:19SHIKAAASHI!
03:21Hinnen, senbonten ga zokuzoku open!
03:25Karaage ni sugu menchikatsu buubo no kizashi ga!
03:30Sonna menchikatsu no miyoku wo oshiete kureru no ga?
03:33Kachikushou tte iu,
03:34ushi no baibai wo suru tokoro de ie ni karete.
03:36Ushi mo katte ita no de.
03:38Uwaa, kore ii ne!
03:40Mou kono gojikka mo tatekaerarechatteru desho.
03:43Mou sasugani, mou fuyu mo,
03:45ie no naka ni nomi mono oito iru to,
03:47kouchau no de,
03:48koranai tame ni reizoko ni iteru seikatsu mo,
03:50tsui taiki made atta no desu.
03:52Iwate no inaka de,
03:54ushi to tomo ni sodachi,
03:56inochi wo itataku arigatami wo kyouretsu ni mananda.
04:00Niku no subete wo oaisuru,
04:02Chiba Masuo-san ga kon'ya!
04:04Nantesho!
04:05Afurederu nikujuu to ne,
04:07naka ni,
04:08kuroi kosho ga,
04:10mou ne,
04:11kore ne, sweet and spicy nandesu yo kore!
04:15Nikujuu afureru Oudou Menchi Kasukara
04:21Mechakucha ii tokoro no,
04:24speri bu tekina bubun yo ne.
04:27Nikushitsu ni tokoton kodowatta,
04:30gokujou no ittein made gosyoukai.
04:33Mmmm!
04:34Umai!
04:41I'm going to tell you a little bit about the biggest attraction here.
04:52The attraction of Menchi-katsu.
04:54The H-shaped crystal that Japan created.
04:56The meatball waterfall that Aibiki-niku creates.
04:59Why was it born in Japan?
05:01That's true.
05:02The culture of Aibiki-niku is also unique to Japan.
05:05Wow!
05:07It came out!
05:08That's right!
05:10That's right!
05:12I was going to say it now.
05:14Like this, it's 100% beef.
05:18It's 100% pork.
05:21In fact, there is no such thing as Aibiki-niku in the history of Fukui and Chiyuku-ryu.
05:25No, there isn't.
05:26This is a culture that merges with Japan.
05:29It is often said that it is an Oriental culture.
05:31I think that Aibiki-niku is one of the factors that the culture of fusion was born.
05:36Why did you decide to make it Aibiki-niku?
05:39Here it is.
05:41It is a meat-eating ban that was established until the early Meiji period.
05:46In fact, the emperor told me that I shouldn't eat beef.
05:51So, there was a time when I couldn't eat beef for about 1,200 years.
05:55When Buddhism came to Japan from the continent,
05:59there was a content that forbade asceticism in the religion.
06:03Emperor Tenmu issued a meat-eating ban in 675.
06:09It was around the early Meiji period, about 1,200 years after the cultural revolution,
06:14that Japanese people began to eat meat again.
06:17It was abolished and people could no longer eat meat.
06:20The first cooking class in Japan was held at Akahori Kappo Kyojo.
06:29Akahori? Is it the place of Mr. Akahori?
06:32It's amazing.
06:34It's still going on.
06:37When American hamburgers were on the menu,
06:42I tried to eat beef.
06:45But I hadn't eaten meat before.
06:48So, the smell was too strong.
06:52The smell of beef is strong.
06:55Even in my neighborhood, the smell was too strong.
07:00The neighborhood told you that?
07:02Yes.
07:04So, I tried to eat meat in a way that had a strong impact.
07:12I didn't know that.
07:14It was a very Japanese way to spread meat.
07:23I think so, too.
07:25So, I ate a lot of meat.
07:34I think menchi-katsu is an amazing world.
07:39I agree.
07:41I want you to watch this video.
07:44I'm glad.
07:47Menchi-katsu that produces a lot of meat.
07:53The best way to make menchi-katsu.
08:01I'm surprised that you use pork in Imahan.
08:06I'm glad.
08:08In front of Suitengumae Station in Chuo-ku,
08:11there is a doll shop called Imahan.
08:15It was established in 1928.
08:17Imahan is famous for its sukiyaki.
08:22In fact, menchi-katsu is a popular snack that sells 400 pieces a day on holidays.
08:29Chiba-san, what is your favorite point?
08:32Here it is.
08:34Kuroge Wagyu and domestic pork.
08:37I use the juicy part of domestic pork.
08:40It's amazing that I can't tell the difference between pork and beef.
08:43That's right.
08:44I use the meat that goes well with sukiyaki.
08:51So, you take it from the same body after taking it.
08:55That's right.
08:58Menchi-katsu costs 303 yen.
09:00You can eat the expensive meat of Imahan.
09:05The ingredients are stir-fried onions and salt and pepper.
09:11It's shiny.
09:14If you fry it in oil at 170 degrees for 3 to 4 minutes,
09:19the best Odo Menchi-katsu is ready.
09:24In addition, Imahan holds a fried food contest in the company.
09:29They are working hard to study the products.
09:33It's easy to do the preliminary and final.
09:36There are three people in the final.
09:38The president is over there.
09:40The president?
09:41You can tell that he is the president right away.
09:44The winner of this year is Matsumoto from Takashimaya store in Shinjuku.
09:50Then, please look at the waterfall full of meat flavor and nutrition.
09:56It's coming.
09:59Look.
10:02This is it.
10:05Are you okay?
10:07I'm watching.
10:08Are you okay?
10:10It's a waterfall.
10:12I haven't heard about it.
10:14I was a little happy.
10:19They are making and selling the best fried food in the world.
10:24It's expensive, but it's a meat shop.
10:28I felt that.
10:30Imahan's Menchi-katsu is ready.
10:33It's my first time.
10:36Thank you for waiting.
10:37Are you Matsumoto?
10:38I'm not Matsumoto.
10:41What are you doing in Shinjuku?
10:43I'm working.
10:46I'm working hard.
10:48I'm happy.
10:50This paper is also good.
10:53I'll eat it while it's hot.
11:04It's sweet.
11:06I'm happy.
11:08The meat is sweet.
11:10It's a high-quality beef fat, so it's very sweet.
11:15You can't make it with just pork.
11:18It goes well with the spiciness and sourness of the sauce.
11:30It's because the meat is weak.
11:36That's right.
11:37Imahan only uses female meat.
11:46That's why the fat is fine.
11:50It's a high-quality meat.
11:53That's why it's soft even when it's cold.
11:56I feel like I'm drinking water.
12:03I feel like I've eaten fat.
12:08It's refreshing.
12:12Next is the ratio of beef and pork.
12:15It's 2 to 8.
12:16It's 2 to 8.
12:20This is the ultimate Menchi-katsu in Shinjuku.
12:283 minutes from Shinjuku Station.
12:30This is a pork cutlet restaurant in Kabukicho.
12:33It's cute.
12:34It's also a pork cutlet restaurant.
12:36The owner eats more than 150 types of pork.
12:41This is a popular pork cutlet restaurant.
12:45He uses three types of pork cutlet from all over the country.
12:51What about the beef?
12:53This is a Kobe beef.
12:56It's the best beef in Japan.
12:58It's a high-quality beef.
13:00I use it for Menchi-katsu.
13:05Taji Tuna is a world-famous beef.
13:13If you want to eat Taji Tuna, you have to pay 28,500 yen.
13:21Menchi-katsu costs 700 yen.
13:27Taji Tuna is rich in fat.
13:29Taji Tuna has a lot of fat.
13:32It's a ratio of 8 to 2.
13:36Add onions, cabbage, shiso, garlic, and ginger.
13:43Seasoning is soy sauce and salt and pepper.
13:46It's a little spicy.
13:50Fry in 170 degrees oil for 5 minutes.
13:55I wrap it gently with a thick chopstick.
13:57Look at the waterfall of overflowing meat juice.
14:01I eat this.
14:04This is overflowing meat juice.
14:09There is black pepper inside.
14:12This is sweet and spicy.
14:17The owner is a gourmet.
14:22I used to eat a lot before I opened the store.
14:26Do you like pork?
14:30I know Mochibuta, but I don't know the other two.
14:35There are many brands of pork.
14:39There are more than 400 types of pigs raised in Japan.
14:44I want to go to the next restaurant.
14:47Let's go.
14:49This is Mochibuta.
14:51This is a ratio of 8 to 2.
14:53This is a ratio of two types of beef and pork.
14:58This is 120% meat juice.
15:00This is crazy meat.
15:03It takes about 15 minutes from Takamatsu Station in Kagawa Prefecture.
15:07It takes a long time.
15:09This is my recommended restaurant.
15:11It's close to the airport.
15:14This is crazy meat.
15:16The owner is very crazy.
15:20This is the store I opened two years ago.
15:22This is a beef store specializing in olive oil.
15:26This is a beef store specializing in Sanda pork.
15:30This store specializes in olive oil.
15:36The name of this store is written on the menu.
15:38This is not just olive oil.
15:40This store specializes in olive oil.
15:46Olive oil is raised by feeding olives.
15:50It has an elegant scent and a light taste.
15:56This is Sanda pork 20%.
15:59This is olive oil 50%.
16:01This is K-3 beef 30%.
16:05This is K-3 beef.
16:07This is a cow that gave birth to a child.
16:09This is a year old cow that gave birth to a child.
16:12This has a strong taste.
16:14This is the same with chicken.
16:16The texture of the meat is hard, but the taste is strong.
16:22This is crazy meat.
16:24I will bring this to the studio.
16:28This is a two-story building.
16:31That's right.
16:35This is amazing.
16:38This three-shot is rare.
16:41This is rare in Japan.
16:43There are three types that are not found in Japan.
16:47This is rare.
16:49This is rare.
16:53Please eat this as it is.
16:56Please eat this as it is.
16:58Please eat this as it is.
17:05I understand why you use a cow that gives birth to a child.
17:12The taste is strong and deep.
17:15The texture of the beef is different.
17:18Next is salt.
17:20Salt seems to be good.
17:24This is kelp.
17:28I eat this.
17:35This is this.
17:37When I mix this with salt, the depth is completely different.
17:42I've never eaten Menchikatsu like this.
17:45I ate it all at once.
17:47I'll eat the sauce.
17:49Please do.
17:51It's okay.
17:53Meat wins.
17:55Do you win?
17:58I thought we were going to pour the sauce on the menchi-katsu.
18:08It's good to have three people in it.
18:12The sauce goes well with the olive oil.
18:16That's why it's not too strong.
18:20There's salt and kelp in the menchi-katsu.
18:26It's like Japanese food.
18:29As I said before, it's not greasy at all.
18:35It's like drinking water.
18:38It's a water supply.
18:51There's something I really want to tell you today.
18:55Menchi-katsu has become popular among the people.
18:58It's the cheapest meat dish in the store.
19:05Only 3% to 5% of beef is used in beef croquettes.
19:10Menchi-katsu uses almost all meat.
19:13On average, it costs 70 yen to 143 yen.
19:16It's only about twice as much.
19:18But the cost of meat is tens of times higher.
19:21It's okay to have a bigger difference.
19:24Why is it so cheap in the supermarket?
19:32Is this okay?
19:35What is the surprising truth of menchi-katsu?
19:40Menchi-katsu sold in supermarkets is full of meat.
19:44Why is it so cheap?
19:46It's not meat, it's a plant-based protein.
19:50It's like soy meat.
19:53Is this okay?
19:56It's written on the surface.
20:01I'm not saying soy meat is bad.
20:05I want people to know that menchi-katsu sold in supermarkets is a different kind of food.
20:14That's right.
20:15Menchi-katsu is made of meat and soy meat.
20:19It's like a separation of a crab and a crab shell.
20:23I want people to know that.
20:26I can't forget your smile at the end.
20:32I'd like to introduce you to a producer who produces meat.
20:38It's a producer from Yamagata.
20:41Hirata ranch is very famous.
20:44It's a place where you can sell what you make directly.
20:51Hirata ranch is famous for its ranch.
21:00Have you ever heard of SANGENTON?
21:03Yes.
21:04SANGENTON is a place where you can put a different kind of meat on a female pig.
21:11Hirata ranch is the one who developed SANGENTON.
21:16A normal pig takes about 150 days to mature.
21:20But SANGENTON takes about 300 days to mature.
21:22The weight of SANGENTON is about seven times that of a normal pig.
21:29So SANGENTON is about three times less productive.
21:32I think it's amazing that SANGENTON can be so delicious.
21:36I want people all over the country to know this.
21:39Next is KUNMA.
21:41Akagiwa beef is very popular these days.
21:43Yes, it is.
21:45Mr. Toriyama is a pervert.
21:48You shouldn't say that when he's not here.
21:52In the case of pork, it's called SANGENKOUHAI.
21:54He has his own method.
21:57He calculates SANGENKOUHAI in beef.
22:01He doesn't want to make beef.
22:04He just wants to make delicious meat.
22:07When you go abroad, it's called UMAMIWAGYU.
22:12It's a restaurant in France called K-SAN.
22:15It's the first restaurant to make MITSUBOSHI.
22:17The meat here was also used there.
22:20Next is SHIMANE.
22:22It's the only place in Japan.
22:25K-SAN is a restaurant that specializes in beef for children.
22:30There is food for children.
22:33There is also food for childcare.
22:35However, there is also food for mothers.
22:37I see.
22:39K-SAN develops his own food.
22:43He exports it overseas.
22:46I like this.
22:48The name of the farm is JUKUHO.
22:52Humans are the same.
22:54The destination is the farm.
22:58I don't know why I was told that.
23:02From now on, we will introduce a restaurant specializing in MENCHIKATSU.
23:10This is it.
23:13This is a pork cutlet restaurant in IIDABASHI.
23:19Is this a pork cutlet restaurant?
23:21This is a pork cutlet restaurant.
23:23This is amazing.
23:26Three minutes' walk from IIDABASHI station.
23:28This is a pork cutlet restaurant in KAGURAZAKA, SHINJUKU.
23:34This is a famous restaurant famous for white pork cutlet.
23:37The owner is HATADA.
23:40HATADA opened this restaurant last year.
23:44In other restaurants, meat is used.
23:49This is a famous pork cutlet restaurant.
23:51This is a pork cutlet restaurant.
23:55Pork cutlet has a lot of fat and a strong umami.
23:58While frying meat, fat and umami escape.
24:06In order to keep the rich fat of pork cutlet, he is particular about bread crumbs.
24:14This is bread crumbs.
24:16In bread crumbs, there are dry bread crumbs and raw bread crumbs.
24:20Raw bread crumbs are better.
24:22In the case of raw bread crumbs, there are two ways to bake bread.
24:25The second way is to bake bread.
24:28This is the best way to bake bread.
24:30The best way to bake bread is to bake bread and then use bread crumbs.
24:34That's right.
24:36I use roast meat.
24:38I put the roast meat in the bread crumbs.
24:42I put the roast meat in the bread crumbs.
24:45I put the roast meat in the bread crumbs.
24:47Your voice was small until a while ago.
24:51In order to bring out the umami of the roast meat, he is particular about temperature management.
24:56The temperature of the meat is around 130 degrees.
24:59The temperature of the meat is around 160 degrees.
25:02In the meantime, the temperature of the meat rises.
25:06The temperature of the meat rises.
25:09The oil and water in the meat are steamed.
25:15It's like tempura.
25:17If you bake it slowly at low temperature for about 10 minutes,
25:21It's very weak.
25:23The white minced meat cutlet with the umami of the roast meat is complete.
25:28I want to eat this.
25:30The harmony of the white batter that melts in the thick meat juice and the fat is exquisite.
25:37When I say minced meat, I think of pork or thigh meat.
25:42It's a very good part.
25:45It's like spareribs.
25:48That's right.
25:50I trim the meat close to the bone and mince it.
25:54I have nothing but respect.
25:58I'm about to finish, but I haven't grasped it yet.
26:03It's mysterious.
26:06Next is this.
26:08This is 100% beef.
26:11He's using Kumamoto red cattle.
26:14The minced meat cutlet is even more.
26:18It's minced meat cutlet.
26:20I did it.
26:24Minced meat cutlet with the umami of the meat.
26:27Next is 100% Japanese beef minced meat produced by a famous restaurant.
26:34One minute from JR Mejiro Station.
26:37Mejiro Shunkotei, a Western restaurant in Mejiro, Toshima Prefecture.
26:43What is the most particular about this minced meat cutlet?
26:47There is a minced meat cutlet with only pork and a minced meat cutlet with a lot of meat.
26:52I don't aim for a juicy cutlet.
26:55I want to show the meatiness of the cutlet when I eat it.
27:02Therefore, the minced meat used is mainly Kumamoto red cattle.
27:07It is 100% Japanese beef with several types of eyes.
27:12That's right.
27:14This is the process of using raw onions.
27:18I see.
27:19That's why it's a little softer.
27:22That's right.
27:23When you heat it, it becomes sweet.
27:25That's it.
27:26Mustard?
27:27Mustard enhances the umami of the cutlet.
27:31It makes the cutlet more delicious.
27:34After sprinkling the breadcrumbs on the cutlet,
27:37cook it at a low temperature of 150 degrees for about 8 minutes.
27:43This is a thick cutlet.
27:46This is a cutlet with a strong umami of Japanese beef.
27:49This is a cutlet with a strong umami of Japanese beef.
27:53This is a cutlet with a strong umami of Japanese beef.
27:55That's right.
27:56I will introduce you to the famous store of minced meat cutlet.
28:03Thank you very much.
28:04This is a cutlet that you can only eat once a month.
28:07This is NISHIFUNABASHI TONKATSU A.
28:10NISHIFUNABASHI?
28:11That's right.
28:13It's 8 minutes from NISHIFUNABASHI station.
28:16This is TONKATSU A in FUNABASHI City, Chiba Prefecture.
28:19This is the most expensive cutlet in FUNABASHI City, Chiba Prefecture.
28:22That's right.
28:24Hello.
28:25He is a BUDDHA.
28:27He has been a BUDDHA for 35 years.
28:28He was the BUDDHA with the ultimate love for pork.
28:31He is MURAKOSHI.
28:32If you have been a BUDDHA for 35 years, you will not be separated from the pork.
28:38It's not the pork and the Shinju, but the pork and the Shinju.
28:43I have no choice but to be a BUDDHA.
28:45What is the best part of Chiba?
28:47Wait a minute, who is next to you?
28:49This is the most popular store in Japan.
28:53You're from Yotonjo, right?
28:56Yes, I'm from Yotonjo.
28:58You're so cute.
29:03Eichan's Menchikasu is always full of reservations.
29:07It's said to be an illusion of Menchikasu because it's filled up in a few hours.
29:13I can bring all of my food to Menchikasu once a month.
29:21I can concentrate on Menchikasu.
29:26Menchikasu.
29:27You can bring all of your favorite Menchikasu to Menchikasu studio.
29:35What is the illusion of Menchikasu?
29:41Menchikasu.
29:42You can bring all of your favorite Menchikasu to Menchikasu studio.
29:46Menchikasu.
29:49I want to eat pork when I'm born.
29:53He's here.
29:55Thank you for waiting.
29:57I didn't know there was such a famous restaurant in Ishifudabashi.
30:02It looks delicious.
30:06I told him to go to Menchikasu, but it's closed.
30:12It's delicious.
30:15I did it.
30:19It's delicious.
30:21Okami-san.
30:22That's right.
30:23Where are you going?
30:25I don't put anything on it.
30:28It looks beautiful.
30:31It's an ideal Menchikasu.
30:45I have nothing to complain about.
30:48It's a high-level Menchikasu that I can imagine.
30:57Every month, the name of the restaurant changes.
30:59I decide the name of the restaurant every month.
31:01I decide the name of the restaurant.
31:03I adjust the name of the restaurant depending on the season.
31:09The pork I'm using today is made in Kibikogen, Okayama Prefecture.
31:17It's called Kibikogen Ton Black.
31:20Kibikogen Ton Black?
31:23It's a long name.
31:25I've never eaten it before.
31:27This is delicious.
31:29This is delicious, too.
31:30The pork soup and rice cooked by Okami-san are also delicious.
31:33The pork soup is really delicious.
31:36It's really delicious.
31:38I made the pork soup with Kyushu wheat miso.
31:42I think Matsuko-san likes wheat miso.
31:45I love it.
31:46How did you know that?
31:47I knew it.
31:50It's delicious.
31:51It's delicious.
31:52We're from the same place.
31:55I knew it.
31:57I don't like it.
32:02Can I have one more set?