おんな酒場放浪記 2024年11月23日 平和島「あきば」
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#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
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00:00酒場という聖地へ 酒を求め 魚を求めさまよう 女 酒場放浪記
00:27Hi, I'm Hiromi Terasawa.
00:29Today, I came to Heiwa Island.
00:32This is my first time to come here.
00:36As soon as I got off the train,
00:38I saw the cityscape of the town,
00:42which seems to be worth exploring.
00:46I'm very excited now.
00:50The weather is nice today.
00:52I'm looking forward to seeing
00:54what kind of places there are.
00:56Now, let's go.
01:03Heiwa Island, Keihin-kyuukou.
01:06There is a shopping street in downtown from the station.
01:10It is a convenient residential area for access to Shinagawa, Haneda and Yokohama.
01:16There are a lot of car streets.
01:20What is this?
01:23It's called Nori-no-machi Omori.
01:25Oh, I see. These are the stairs.
01:28The craftsmen from Nori-no-furusato Omori
01:31bake the rice cakes with their skills.
01:34It's a big signboard.
01:36Wow.
01:37It's on sale in the store.
01:42Excuse me.
01:44It smells like Nori-no-machi.
01:46Hello.
01:47Hello.
01:48I'm sorry. I was taken by the signboard.
01:52This is the factory.
01:54It's like a direct sale of the factory.
01:58We try to make the rice cakes as crispy as possible.
02:04The rice cakes are baked slowly
02:08for 38 to 40 seconds
02:10between 240 to 250 degrees.
02:12There is a difference of only one second.
02:15It's good.
02:17It's important to bake it evenly.
02:21If you bake it at a high temperature,
02:23you can see where you can bake and where you can't.
02:27But if you bake it slowly,
02:29you can bake the whole thing.
02:32It's important to make the rice cakes as crispy as possible.
02:36He gets the rice cakes he's particular about.
02:39Mr. Ken Saga is the most surprised.
02:44Would you like to try it?
02:46Here you are.
02:48It's sparkling.
02:52It's really crispy.
02:54The saltiness is just right.
02:56That's right.
02:57We try to bake the rice cakes as crispy as possible.
03:02This is also very popular.
03:05Salted nori?
03:06Yes.
03:07We add salt from Aguri in Okinawa to the seasoned nori
03:12to make it sweeter.
03:16It's good.
03:17It's good, isn't it?
03:19It's a good snack for alcohol.
03:22There are many people who do that.
03:24Yes, there are.
03:25A large amount of grilled nori that sings the birth of Western-style nori.
03:29It's deep inside.
03:33It's an eel.
03:36Mr. Akiba, eel kabayaki.
03:39It's an eel.
03:40It's heavy.
03:43It's an eel.
03:44It's heavy.
03:46There is a door on the other side.
03:49On the other side?
03:51This way?
03:52Excuse me.
03:56It's amazing.
03:57It's here.
03:58It's covered with nori.
04:02Excuse me.
04:04Welcome.
04:05Excuse me.
04:07Welcome.
04:10Here you are.
04:12Can I sit next to you?
04:19Drinks?
04:20Beer?
04:22Beer?
04:23Yes, please.
04:24Beer?
04:25It was established in 1951.
04:28Mr. Akiba, eel kabayaki,
04:30received the first prize from the station.
04:33It's only a counter seat and a small space,
04:36but you can drink at home.
04:40Mr. Akiba started the restaurant,
04:42but he has been running it for 38 years.
04:45He never gets tired of it while preserving the traditional taste.
04:51There are a lot of side dishes other than eel.
04:55Beer is in a small bottle.
04:57By the way, Ami is working part-time.
05:00Here you are.
05:08Where are you from?
05:10I'm from Agasaka.
05:12I see.
05:23It's cold, but it's delicious.
05:27There are a lot of dishes other than eel.
05:29Yes, there are.
05:30There are a lot of dishes.
05:32First of all, you can try the eel kabayaki.
05:35That's good.
05:36It's grilled.
05:38You can eat it while waiting for it to be grilled.
05:42Ami, I'd like a red tuna.
05:45A red tuna.
05:47A red tuna.
05:49Do you come here often?
05:50Twice a week.
05:51Twice a week?
05:53That's good.
05:54Maichi.
05:55That's good.
06:00I think it's rare to find tuna in an eel restaurant.
06:06Thank you for it.
06:19It's delicious.
06:21She waits for the eel with a red tuna.
06:25First of all, she has the master grill all the dishes she recommends.
06:30The rest are fins, liver, belly, liver, and liver.
06:41I can't remember.
06:43What's the difference between liver and liver?
06:45Liver is all organs.
06:47Liver is liver, so it's not bitter.
06:51I see.
06:52This is liver.
06:53It's liver.
06:54It's different from liver.
07:00It's tender.
07:02It's tender.
07:03This is a perfect liver.
07:05I love the burnt part.
07:14Fins are so thick and heavy.
07:19It's tender.
07:21It's delicious.
07:25I've run out of sake.
07:27I'd like a glass of red hoppy.
07:32Okay.
07:36It's my first time to open the package.
07:39It's a sherbet.
07:43It's a beautiful layer.
07:49It looks delicious.
07:52A cold glass of red hoppy.
07:57It's great.
07:59It's the best.
08:02This is eel skewer.
08:03This is eel sauce, right?
08:05Try this eel sauce first.
08:08Okay.
08:09Then, grill it with salt.
08:12Grill it with salt, put lemon on it, and eat it with tabasco.
08:18Please compare them.
08:19She tries eel sauce first.
08:22It's a luxury to eat eel skewer, not grilled liver.
08:25It's like drinking sake.
08:31Here you are.
08:33This is grilled eel with salt.
08:34Squeeze lemon on it, put tabasco on it, and eat it.
08:38It's delicious.
08:40Please compare them.
08:42Okay.
08:43I can still feel the taste of lemon.
08:50It's like Munier.
08:52Do you put tabasco on it?
08:55It changes my life.
08:57Does it?
08:58Yes.
08:59I'm glad to be alive.
09:00I can't imagine that the taste changes my life.
09:08I don't know if I don't eat it.
09:11I think my life will change.
09:17There is no eel shop that sells tabasco, right?
09:20No.
09:22It's a new way to eat it.
09:29It's delicious.
09:30Only those who have eaten it know how to eat it.
09:33Master.
09:34Yes.
09:35I've decided to follow your recommendation.
09:38I'll have chicken cartilage and pickled plum.
09:40Normally, it's shark.
09:43I'll have chicken cartilage and pickled plum.
09:47She recommends pickled plum.
09:54It's perfect.
09:56Thank you for waiting.
09:57Thank you very much.
09:59It's true. It's chicken cartilage.
10:02It's the size of chicken cartilage.
10:06She'll have pickled plum.
10:11It's delicious.
10:17It's very crunchy.
10:26It's delicious.
10:28She'll have another recommendation.
10:31The pickled plum you make is very delicious.
10:35I'll have pickled plum salad.
10:37Is it sour?
10:39I'll have lemon sour.
10:41I'll have lemon sour, too.
10:44Thank you very much.
10:46Let's go inside.
10:48Let's go inside.
10:50Thank you very much.
10:51It's beautiful.
10:52The water is vivid.
10:53It's chicken cartilage.
10:55Crab sticks, ham, and carrots.
11:02It's refreshing.
11:03It's called pickled plum, but it looks like a piece of scrap.
11:16You should follow her recommendation.
11:19She uses thick pickled plum instead of thin pickled plum.
11:24It's chewy and delicious.
11:26It's good when you want to eat noodles at the end.
11:29It's good when you want to reduce calories.
11:35The sweetness is just right.
11:37It goes well with lemon sour.
11:47It's delicious.
11:52It was delicious.
11:53When she thought it was pickled plum,
11:55she realized that she was in Taishu Sakaba.
12:00Thank you very much.
12:03Thank you very much.
12:05Thank you for the food.
12:11Thank you for the food.
12:14It was very delicious.
12:18The master and Ami-san were in perfect harmony.
12:23The master was a very interesting person.
12:26I wanted to know more about him.
12:30I rarely go to this area.
12:34I'd like to explore this area a little more before I go home.
12:38Excuse me.
12:44I want to eat.
12:47A repertory that spreads with feelings.
12:53The feeling of wanting to drink is also infinite.