アゲアゲめし 2024年12月17日 1時間スペシャル「ホテル」特集
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#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
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00:00Today is Tuesday, but let's get in the mood for the weekend!
00:17Each time, they decide on a theme and introduce delicious dishes.
00:22These two are the guides.
00:26This week's theme is fried rice!
00:29This week's theme is 1 hour special!
00:34It's the end of the year.
00:37What is the theme of this 1 hour special?
00:40It's a 1-hour hotel special!
00:441 hour!
00:46Let's go to all the hotels in the prefecture!
00:49I'm looking forward to it!
00:50There should be high-quality ingredients.
00:53Let's go!
00:56Fried rice! This time, it's the end of the year 1-hour special!
01:01The theme is a whole 1-hour hotel special!
01:05There are a lot of delicious information, such as hotel lunches, dinner buffets, and special Christmas menus.
01:14There are also gifts that you can enjoy as a pair, so don't miss it!
01:23Fried rice! This time, it's a whole 1-hour hotel special!
01:47The first one is this hotel!
01:50The first one is this hotel!
01:55I'll have a foie gras!
01:58Is it the first one?
02:00It's the best!
02:01It's the best!
02:02Luxurious!
02:03Let's go!
02:06The first one is this hotel!
02:12The Grand Castle Dining is on the right.
02:17You can enjoy dishes using seasonal ingredients throughout the year at the buffet.
02:23This time, it's the Christmas Lunch & Dinner Sweets Buffet, which starts on December 20th.
02:30From the Christmas Dinner Buffet, we have a foie gras sauté, orange brioche, and gastric sauce using ouchan fan.
02:39Wow, that's amazing!
02:41There are a lot of horizontal characters!
02:42I didn't know there were three or four!
02:44I didn't know either!
02:45I didn't know either!
02:46I didn't know either!
02:47I didn't know about sauté, either!
02:50This is a Christmas Dinner limited foie gras sauté, orange brioche, and gastric sauce using ouchan fan!
03:00It's so beautiful, it's a waste to break it down, but let's try it!
03:08Mmm, it's so good!
03:11The foie gras is delicious!
03:12The foie gras is already melting!
03:15Have you ever prepared this before?
03:18I soak it overnight in milk and fresh cream.
03:22You soak it?
03:23Yes.
03:24Is it a flavor?
03:26Yes, it's a flavor.
03:28The foie gras melts, doesn't it?
03:31It's well prepared, so it doesn't smell.
03:35It has a rich flavor and richness,
03:38and the orange-flavored brioche absorbs it well.
03:42What is this bread-like thing underneath?
03:46This is brioche.
03:48Brioche?
03:49What is brioche?
03:51It's a bread made with a lot of butter.
03:57This bread...
03:59You already said bread.
04:01Brioche.
04:02Brioche.
04:03This is also very delicious.
04:05It has a strong citrus flavor.
04:09Do you use this for bread?
04:12Yes, and also on top of bread.
04:15The brioche with a lot of butter is a soft bread.
04:20The texture of the foie gras is just right,
04:23and it mixes well in your mouth.
04:26And the orange peel on top adds a nice accent.
04:32First, you peel the orange peel,
04:36and then cut it into thin slices.
04:39Then, you boil the orange peel in water five times.
04:43Five times?
04:44Yes.
04:45Then, you make syrup out of it.
04:48You make syrup out of it?
04:49Yes.
04:50Wow, that's amazing.
04:51So, it takes time just to boil the orange peel?
04:54Yes.
04:56It's a small dish,
04:58but it's a foie gras sauté with a lot of ingredients.
05:01It's a very satisfying dish.
05:04Now, let's move on to the beef dish.
05:07This is also one of the buffets,
05:09but this time, it's done in front of you.
05:14Wow.
05:15Wow.
05:16This is a luxury.
05:17The chef is in front of me.
05:18What is this?
05:19You invited me in front of you,
05:22but please tell me about the menu.
05:24This is a Christmas lunch and dinner menu.
05:28This is a beef stew with red wine.
05:31Wow, beef stew with red wine.
05:35This is a buffet bourguignon.
05:38It's stewed slowly, so it's very tender.
05:43Wow, it's so tender.
05:46It's so tender.
05:48It's great.
05:49It's great.
05:50It's great.
05:52What a great sweetness and umami of this meat.
05:56It's tender and melts in my mouth.
05:58It's so tender.
05:59The beef alone has a great umami.
06:02It really does.
06:04The beef is stewed slowly for 5 hours,
06:08so it's so tender that it's melting in my mouth.
06:11Before stewing, it's grilled once to lock in the umami,
06:15so the taste is condensed.
06:18And the red wine sauce is exquisite.
06:22The red wine is a variety that has a strong color.
06:26It's a blend of Merlot and Cabernet Sauvignon.
06:29They use two kinds.
06:32The vegetables are also stewed together.
06:34The vegetables are also stewed together?
06:37They use two kinds of red wine in a luxurious way,
06:40so the sauce has umami and sweetness of vegetables.
06:43It's a bad manner, but I'd like to eat it with rice like curry.
06:49Christmas Lunch & Dinner Sweet Beef is available from 20th to 25th.
06:54I think it's still in season, so please make a reservation.
06:58During the Christmas period, they also have a take-out menu.
07:02This is a Christmas take-out menu.
07:06It's roast chicken and roast beef.
07:10You can take-out?
07:12Yes.
07:13Wow, I'm so happy.
07:15I'll cut it up now.
07:17Wow, it's the best.
07:19You can eat it, right?
07:20Yes, I'm happy.
07:22From the Christmas-only take-out menu,
07:25roast chicken and roast beef.
07:28I'll have roast beef this time.
07:36How is it?
07:38This is good.
07:39The meat is very moist.
07:42It has a great texture.
07:45Do you season the roast beef?
07:49We cook it at low temperature once.
07:52Before that, we season it with salt and pepper,
07:55add rosemary and laurel,
07:57and leave it in the vacuum for 24 hours.
08:0224 hours?
08:03We marinate it, and then cook it at low temperature.
08:07It's the best.
08:08I agree.
08:11First, we marinate the high-quality beef with salt and pepper and herbs for 24 hours.
08:17Then, we cook it at low temperature to make it soft and juicy,
08:21and then roast the surface.
08:23It takes a lot of work.
08:25It's moist, soft, and very juicy.
08:30This sauce is really good.
08:33What kind of sauce is this sweet sauce?
08:37It's a gravy sauce.
08:38Gravy sauce.
08:40For take-out menu, we add nata to soy sauce.
08:43We don't have it here today,
08:45but we add nata to soy sauce.
08:48Gravy sauce with a lot of meat juice
08:52goes well with roast beef with a lot of umami.
08:57For take-out menu, there are other cakes,
09:01so please check the website of the hotel.
09:04There are more cakes this time.
09:07The Strawberry Sweets Buffet will be held from January 11th next year.
09:12This time, we will try this first.
09:16This is a baked Alaska dessert with strawberry ice cream.
09:21Baked Alaska.
09:22I've heard of it.
09:23I've heard of it, too.
09:25Baked Alaska is a cake made with ice cream,
09:28cake sponge, and meringue.
09:34This is Strawberry Baked Alaska.
09:37When you pour hot sake on it,
09:40the meringue has a good smell.
09:44Is it hot? Is it cold?
09:51Amazing.
09:54It's good.
09:55It's hot outside,
09:58so it's warm inside.
10:01It's cold inside.
10:05It's amazing.
10:06It's hard to enjoy the texture.
10:09It's just the right temperature to put in your mouth.
10:14It's fun to collaborate between warm meringue and cold ice cream.
10:20The flavor is excellent because it uses a lot of strawberries.
10:24Don't miss the performance of the fire.
10:28This is a present from Double Tree by Hilton, Naha, Shurijo.
10:32This is a Strawberry Sweets Buffet.
10:34We will give it to four people in pairs.
10:37Please search for how to apply at Ageage Meshi.
10:41Thank you for the delicious buffet.
10:44After the commercial, Hotel Chinese will appear.
10:51Ageage Meshi.
10:52This time, it's a one-hour hotel special.
10:56The second place is...
10:59The second place is L'Oisir Hotel Naha.
11:03This time, we will have a meal at Hotel Chinese.
11:06That's great.
11:07We will have a meal at Hotel Chinese.
11:09There are a lot of people.
11:11Yes.
11:12Let's go.
11:15L'Oisir Hotel Naha is located in the west of Naha City.
11:18It's been four years since Hanafu, the second floor, opened.
11:24First of all, let's try the noodles.
11:29This is Golden Tantan Noodle.
11:32Golden Tantan Noodle.
11:34It's not a normal Tantan Noodle.
11:37It sounds good.
11:40This is Golden Tantan Noodle.
11:43It smells good.
11:46Put soy sauce and sesame paste in a bowl.
11:50Is this chili oil?
11:52Add plenty of chili oil.
11:54Add a tablespoon of vinegar and pour the soup.
11:59Put the boiled noodles in the bowl.
12:01Add green onion, meat miso, and chopped onions.
12:05It's done.
12:07First of all, let's try the soup.
12:11It's delicious.
12:13It's delicious.
12:14I thought it would be a lot of soup.
12:18It's a soup that comes in smoothly.
12:21What kind of soup do you use?
12:24I use chicken soup, which is often used in Chinese restaurants.
12:30The soup is made with chicken.
12:33As you can see, it's rich in flavor because it's made with a lot of chicken.
12:38However, the aftertaste is refreshing, so it goes through your throat.
12:43And the seasoning is not ordinary.
12:48I use golden sesame paste.
12:55I've never heard of golden sesame paste.
12:57What's special about it?
12:59It's a sesame paste with a strong scent.
13:03I see.
13:05Golden sesame paste with a strong scent.
13:09The fragrant scent of sesame stimulates appetite even if you don't like it.
13:14The aftertaste is refreshing, so it goes through your throat.
13:19And the soy sauce seasoning is not ordinary.
13:23Normally, I use soy sauce as a base.
13:28I'm particular about soy sauce.
13:31I use dried sardine, which is not often used in Chinese restaurants.
13:36I also use kelp, bonito flakes, and so on.
13:40I make soy sauce seasoning at home.
13:44I use them as a base.
13:46I see.
13:47That's why it's gentle.
13:48That's right.
13:49When I hear dried sardine or Japanese soup stock, I feel nostalgic.
13:54That's right.
13:55That's it.
13:56That's it.
13:58Dried sardine, kelp, and bonito flakes?
14:02It really has a Japanese taste.
14:06That's why it's gentle and nostalgic.
14:10The chili oil is also homemade.
14:13It's gentle, spicy, and has a good scent.
14:17Next, let's try the noodles.
14:22The noodles are delicious.
14:23They're delicious.
14:24The noodles are slimy.
14:27They're delicious.
14:28The texture of the noodles is good.
14:31That's good.
14:32Yes.
14:33These noodles contain eggs from Kansui.
14:37That's good.
14:39The noodles are thin, so they go well with the soup.
14:45They go well with the soup.
14:47That's good.
14:48It's delicious.
14:49The noodles are thin, so it's easy to eat.
14:51It's easy to eat.
14:52It's important.
14:53The length is just right.
14:54It's just right.
14:56The noodles are slippery, but they have a chewy texture.
15:02The noodles are thin, but they go well with the soup.
15:08The noodles are thin, but they have a chewy texture.
15:13The soup, noodles, chili oil, and minced meat are well-balanced.
15:18I think I can eat this in no time.
15:22Next, let's try the noodles.
15:25This is Sanratanmen.
15:27It's here.
15:28Sanratanmen.
15:30I think it's my first time eating this.
15:32Me, too.
15:35Mr. Okawa has a lot of life experience.
15:37This is my first time eating this.
15:40This is Sanratanmen.
15:44Add pork, bamboo shoots, shiitake mushrooms, and green onions to the soup with soy sauce and vinegar.
15:52After simmering for a while, add shredded tofu.
15:57Add water and potato starch to make it thick.
16:02Add pepper to the bowl and pour the thickened soup.
16:08After adding the noodles, pour the soup on top and add chopped green onions, and it's done.
16:15Mix the whole thing well with chopsticks and spoons.
16:20It's delicious.
16:27It's delicious.
16:28Shut up.
16:31It's not as sour as I thought it would be.
16:36Yes.
16:37It's mild.
16:38It's hot, so it's a little sour.
16:42I see.
16:43After that, it becomes sweet, so it's easy to eat.
16:48We use two types of vinegar.
16:51Two types?
16:52Black vinegar and black vinegar.
16:55Black vinegar?
16:56There's black vinegar in it.
16:58The key to Sanratanmen is vinegar.
17:02We use regular black vinegar and black vinegar.
17:06By heating the vinegar, the sourness is reduced to a certain extent and the sweetness is changed.
17:12Next, add chili oil to change the taste.
17:20It's delicious.
17:21It's delicious.
17:24It's amazing.
17:25It has a great punch.
17:26It smells good.
17:27It smells good.
17:28It goes well with Sanratanmen.
17:30It does.
17:32Sanratanmen is delicious, but you can enjoy it twice.
17:36This is worth a meal.
17:39Next is the Hanafu Lunch Set.
17:42The Hanafu Lunch Set includes appetizers, tempura, salad, soup, rice, and dessert.
17:52You can choose from the six main dishes.
17:57This time, we will try the stir-fried squid and seasonal vegetables, and the Shanghai-style simmered chimagu.
18:05Let's start with the squid.
18:09It's soft.
18:12It's delicious.
18:13It's delicious.
18:15Is the squid soft?
18:17Did you do something to it?
18:19I cut it with a knife.
18:22Did you cut it with a knife?
18:24That's amazing.
18:26Even old people can eat this.
18:29It's very easy to eat.
18:32The squid is cut with a knife, so it's easy to eat.
18:37The key to the taste is the soy sauce.
18:39The fermented seasoning with soybeans adds flavor and richness.
18:45Next is the chimagu.
18:48It's delicious.
18:51Of course it's delicious.
18:53I know it's delicious.
18:55It's the best.
18:57It's exquisite.
18:58It's a little sweet.
19:01It's not as sweet as Okinawan sweets.
19:06The sweetness is made from Chinese sugar.
19:12That's why it has a deep flavor.
19:14I see.
19:15It's a little sweet because it's Shanghai style.
19:22It's fried once with soy sauce, so it's fragrant.
19:28From appetizers to desserts, you can enjoy Chinese food.
19:32It's a Hanafu lunch set.
19:34It's very expensive, but it's a lot of food.
19:37It's a must-go place.
19:39It's a gift from LOAZILE HOTEL.
19:44It's a Hanafu lunch set.
19:46It's a gift from LOAZILE HOTEL.
19:50You can search for the application form on AGE-AGE-MESHI.
19:53Thank you for the delicious Chinese food.
19:56After the commercial, the world's top 3 delicacies will appear.
20:04AGE-AGE-MESHI.
20:05This time, it's an hour-long hotel special.
20:08The third place is...
20:11The third place is HIATU REGENCY Naha, Okinawa.
20:16This time, the world's top 3 delicacies will appear.
20:20The world's top 3 delicacies will appear at a buffet?
20:23That's amazing.
20:24I'm looking forward to it.
20:26Let's go.
20:28HIATU REGENCY Naha, Okinawa is located in Maki City, Naha City.
20:33At Sakurazaka on the second floor, lunch is very popular.
20:39On Sundays, there is a weekend brunch where you can drink alcohol as much as you want.
20:46There are many dishes selected from the brunch.
20:50First of all, the world's top 3 delicacies.
20:55This is a smoked salmon marinade.
20:57It's wrapped in crepe and has caviar on it.
21:00Caviar.
21:02What's next to it?
21:04This is a foie gras mousse.
21:07There is red wine on top.
21:12What's next?
21:13This is a truffle risotto.
21:16Truffle risotto?
21:19Caviar, foie gras, and truffle.
21:22These are the world's top 3 delicacies.
21:25Let's start with the wrapped crepe.
21:33It's a balance of saltiness.
21:37The salmon inside is very soft and smells good.
21:42What is mixed with salmon?
21:44Salmon, onion, paprika, sour cream, and lemon juice.
21:50It has a refreshing taste.
21:53Is there salmon roe on top?
21:56This is mussel roe.
22:00I've never heard of it.
22:04No matter how you look at it, it looks like salmon roe.
22:06Salmon roe is delicate and small.
22:09This is mussel roe.
22:14The texture of smoked salmon is moist.
22:17It has a strong taste and is as delicious as caviar.
22:22It has onions and paprika, so it has a good crunchy texture.
22:28It has lemon and sour cream, so it's refreshing to eat.
22:35Next is foie gras mousse.
22:41It's very smooth.
22:44It's rich.
22:46Foie gras is rich.
22:49I was surprised.
22:51This is a rich taste.
22:57It's very creamy and the scent of foie gras spreads in your mouth.
23:03What else is in it?
23:05Consomme, fresh cream, milk, and eggs.
23:10How do you make this?
23:13Put it in a mixer.
23:15Foie gras is separated from cold foie gras.
23:17Warm the milk cream a little.
23:19Turn it with a mixer at a temperature that does not separate.
23:22Pour it in one by one and heat it in a convection steamer to cool it down.
23:29It's amazing.
23:32There are so many processes.
23:35The world's top three delicacies.
23:37The last is black truffle risotto.
23:41This is amazing.
23:44This is amazing.
23:46The scent is amazing.
23:50There are a lot of truffles in it.
23:52The inside is like a risotto.
23:55The outside is crispy.
23:59This is fried in oil at a low temperature.
24:02The black part is similar to truffle.
24:05It is fried with bamboo charcoal breadcrumbs.
24:08It is similar to truffle.
24:10Is that so?
24:11It is similar.
24:13Before putting it in my mouth, the scent of truffle is strong.
24:17When I put it in my mouth, the scent is even stronger.
24:21It's like a croquette because the risotto is rolled up and covered with batter.
24:27It looks like truffle because it uses bamboo charcoal for the batter.
24:32The risotto inside is very delicious.
24:35It's a chewy risotto.
24:37What do you use to make it?
24:39I fry the onions in olive oil.
24:41After frying the rice, I make chicken bouillon soup.
24:47Finally, I put truffle mince and parmesan cheese in it.
24:51I cool it down immediately and then roll it up.
24:54You cool it down once and then roll it up.
24:57You put bread crumbs on it and fry it.
25:00This is a buffet style.
25:02You can enjoy all the delicacies.
25:06Don't forget that other dishes are also delicious.
25:11Do you have sushi?
25:13Yes, we have sushi.
25:15We have everything.
25:17Can you tell us about this dish?
25:20This is a chicken from Hakodate and Kanazawa.
25:23This is a yellowtail from the front right.
25:25This is a tuna in the middle.
25:26This is a red sea bream on the left.
25:27All the ingredients in the back are included.
25:30That's great.
25:33The image of Western food is strong, but Japanese food is also very popular.
25:37This is a sushi that can be said to be a classic among them.
25:41The ingredients change depending on the ingredients.
25:44This time it's yellowtail, tuna, and red sea bream.
25:48I don't know which one to eat.
25:50If you want to enjoy it all at once, roll it up.
25:55This is delicious.
25:57The yellowtail is good.
25:59The fat is good.
26:00This is good.
26:02Tuna comes out later.
26:05Red sea bream also comes out.
26:07Cucumber also came out.
26:09All the ingredients come out.
26:12Three kinds of fish are delicious.
26:16You can enjoy various textures, such as crispy red sea bream and sticky tuna.
26:23The crispiness of the cucumber is a good accent.
26:27The aroma of the perilla is good.
26:30There are many dishes, but there are also other delicious dishes.
26:37Next is meat.
26:39This is roasted beef.
26:42This is roasted beef.
26:45This is a sauce and truffle.
26:47This is truffle.
26:49This is amazing.
26:51Do you put truffle on it?
26:53This is roasted beef.
26:56This is cut in front of the customer and finished.
27:02The meat juice that comes out from the cross section is amazing.
27:06After serving it on a plate, pour the sauce and add truffle at the end.
27:11This is absolutely delicious.
27:18The taste of meat is amazing.
27:21This is perfect.
27:23This is refreshing.
27:25The taste of the red meat is amazing.
27:28Do you season the meat?
27:30I marinate the meat with salt the day before.
27:33I cook the meat at a low temperature on the same day.
27:37I cook the meat at a low temperature on the same day.
27:41This is a beautiful color.
27:44I marinate the meat for a day and cook it at a low temperature.
27:47So there is a lot of meat juice.
27:49The meat is soft and has a good texture.
27:53Every time I bite it, the umami is in my mouth.
27:56And the sauce brings out the taste.
28:00This is a red wine sauce.
28:02I use a lot of red wine.
28:03This is not just red wine.
28:05This has a strong taste and umami.
28:08This sauce is made with red wine, red bean paste, and soy sauce.
28:14This is delicious.
28:15This sauce is full of the umami of beef.
28:18This is the scent of truffle.
28:20Truffle does a good job.
28:27There are five kinds of dishes I introduced today.
28:30As you can see, there are still more dishes.
28:34There are a lot of dishes, so please enjoy them little by little.
28:39There is also a violin performance on three stages a day.
28:43How about drinking wine?
28:46This is a gift announcement from HIATURI GENCY Naha, Okinawa.
28:51This is a gift for six people in the branch of SAKURAZAKA.
28:56This is a limited edition on Saturday and Sunday.
28:59Please search for how to apply on AGEAGE MESHI.
29:03Thank you for the three delicious dishes.
29:08AGEAGE MESHI is a one-hour hotel special.
29:12In the first half, I introduced the three dishes you saw.
29:16In the second half, I will continue with the hotel special.
29:19There is also a gift, so don't miss it.
29:33AGEAGE MESHI is a one-hour special.
29:37In the second half, I will continue with the hotel special.
29:42There is also a gift, so don't miss it.
29:46There is also a gift, so don't miss it.
29:49Please don't miss it.
29:52Thank you for watching until the end.
29:55Please subscribe to the channel if you like.
29:58AGEAGE MESHI is a one-hour hotel special.
30:02Please subscribe to the channel if you like.
30:05AGEAGE MESHI is a one-hour hotel special.
30:09In the second half, I will continue with the hotel special.
30:12In the second half, I will continue with the hotel special.
30:14I came to JATAN RESORT in Okinawa.
30:17What is this?
30:19This is a crab.
30:22This is a crab.
30:25Let's go.
30:28JATAN RESORT is located in Mihama, JATAN.
30:33This is a buffet restaurant.
30:36This is a Japanese-style restaurant.
30:39This is a Japanese-style restaurant.
30:42This is fried salmon.
30:44This is tempura.
30:46This is a variety of dishes.
30:48What is this?
30:50This is a seafood bowl.
30:55We prepared this.
30:58What is this?
30:59We prepared 12 kinds of ingredients.
31:02You can choose the ingredients you like.
31:06You can choose the ingredients you like.
31:09You can choose 12 kinds of ingredients and make your favorite seafood bowl.
31:14This time, the chef recommends it.
31:17You can add soy sauce to your liking.
31:19YURI, is that too much?
31:23I mix this.
31:25Don't you mix it with seafood?
31:28Don't you mix it with seafood?
31:30I put it on top of it.
31:33You can put it on top of it.
31:35ITADAKIMASU.
31:41This is delicious.
31:43This is delicious.
31:45I mixed this.
31:50I felt the texture of various ingredients.
31:55Is it better to mix this?
31:57I think it's better to mix this.
31:59Please mix this as you like.
32:01Thank you very much.
32:04You can mix this.
32:06I'm glad.
32:10YURI put various ingredients in her mouth.
32:16All the seafood is fresh and has a good texture and aroma.
32:21The rice is white rice, but you can enjoy the deliciousness of the ingredients.
32:26The soy sauce was sweet and delicious.
32:29We have two kinds of soy sauce.
32:33Can I mix this?
32:35You can mix it with two kinds of soy sauce.
32:38That's good.
32:40This is very delicious.
32:42Please prepare normal and sweet soy sauce.
32:45Please use it as you like.
32:47I'm glad I don't eat too much because I serve it in a small bowl.
32:52There are other delicious dishes.
32:57This looks delicious.
32:59This is Okinawan style ODEN.
33:01I'm glad.
33:03This is good.
33:05This is ODEN.
33:07This is ODEN that changes every month.
33:10Until the 6th of next month, you can enjoy Okinawan style ODEN.
33:15This is Okinawan style ODEN, so it's delicious.
33:19I eat this with Japanese pepper.
33:24This is very delicious.
33:26This is the best.
33:28This is very delicious.
33:30This is very delicious.
33:32This is a strange feeling.
33:34This is amazing.
33:36What kind of soup is this?
33:38This soup is made from bonito.
33:41This soup contains pork broth from TEBICHI and SHUNSUJI.
33:46This soup is a little sweet and uses brown sugar.
33:49Brown sugar.
33:51I understand that brown sugar is included in this soup.
33:56TEBICHI is soft.
34:00This is cooked separately and put in an ODEN pot.
34:05This soup is made from bonito broth.
34:07This soup uses brown sugar, so it has a gentle sweetness and richness.
34:11The taste of this soup is soaked into the soup and enters the mouth.
34:16Next is WINNER.
34:21This is very delicious.
34:24This is very delicious.
34:26Can I eat this?
34:28This is amazing.
34:30I was surprised.
34:31This is completely different in one bite.
34:34This is not just WINNER.
34:37Is this a homemade WINNER?
34:38This is not homemade, but this is AGU.
34:41This is AGU.
34:43This is not the WINNER I usually eat.
34:46This has a strong taste.
34:51This is a WINNER made from AGU pork.
34:54The fat is sweet and the meat juice overflows when you bite it.
34:59The soup is soaked in the soup and the taste is doubled.
35:04This is an Okinawan style ODEN, so there is lettuce in it.
35:08The good thing about lettuce is that even if it is stewed, it remains crispy.
35:13This is an Okinawan style ODEN served at a hotel.
35:16This is worth a meal.
35:19Next is a special buffet during Christmas.
35:23This is a special roast beef served at a Christmas buffet.
35:29I'm glad.
35:30This is amazing.
35:32This is a special buffet.
35:34I didn't expect this.
35:37During Christmas, there is a Japanese food fair and a special buffet.
35:43This is roast beef.
35:46This seems to be worth eating.
35:48I put gravy sauce on it and eat it.
35:53This is delicious.
35:55The moment I put it in my mouth, I felt the umami and aroma of the meat.
35:59This is amazing.
36:01The umami spreads in my mouth.
36:03This is good.
36:04This is soft.
36:06Is this seasoned?
36:08This is seasoned with mayonnaise and tomato sauce.
36:12This is a gravy sauce.
36:14What is this made of?
36:16This is beef soup.
36:18This is seasoned with flour, soy sauce, etc.
36:21The sauce is smooth.
36:25This has a strong taste.
36:27I have a stove.
36:29I put a stove on it and eat it.
36:33This is also included in the buffet.
36:37This is marinated and cooked at a low temperature.
36:40The taste is soaked in the inside and it is soft and moist.
36:44I'm glad that the umami spreads in my mouth every time I bite it.
36:50The gravy sauce enhances the taste.
36:54What is next?
36:57I was waiting for this.
36:59This is a crab.
37:01This is a crab.
37:02This is a crab served for lunch on Saturday and Sunday.
37:07During Christmas, you can eat this for lunch and dinner.
37:11You can eat this for lunch and dinner.
37:13Is this served every day?
37:14This is amazing.
37:15This is a crab buffet that is held on Saturday and Sunday.
37:21During Christmas, you can eat this every day.
37:24This looks delicious.
37:26This is a big crab.
37:28I eat this with crab sauce.
37:32This is delicious.
37:36This is delicious.
37:40This is the end of this year.
37:43I feel the end of the year when I eat this.
37:50What kind of crab is this?
37:52This is a crab.
37:54This is a crab.
37:56This is delicious.
37:57This has a lot of umami.
37:59This is a big crab.
38:02That's why it's so big.
38:05This is a seasonal crab.
38:08This is not only big, but also has a lot of umami.
38:12This is steamed, so you can enjoy the taste of crab.
38:17You can eat this as much as you want.
38:19I love crab.
38:22Japanese food fair and Christmas special buffet.
38:26Okinawan style oden.
38:28Roast beef.
38:30Venezuelan crab.
38:32I can't choose.
38:34This is a gift from Hilton Okinawa Chatan Resort.
38:39This is a gift for 6 people.
38:44Please search for how to apply.
38:48Thank you for the delicious Venezuelan crab.
38:51After the commercial, sweets will be served.
38:58This time, it's a one-hour hotel special.
39:03Here is the last one.
39:05We came to the Prince Hotel Ocean View Ginoma in Okinawa.
39:10Mr. Okawa.
39:11This is the last one, so I'll have a lot of dessert.
39:15This is the best.
39:18Let's go.
39:20The Prince Hotel Ocean View Ginoma in Ginoma City.
39:26The Golden Dining Ginoon on the first floor.
39:30A winter buffet with a winter taste.
39:34Lunch buffet.
39:36Hokkaido in the north.
39:37Okinawa in the south.
39:39Ginoon style.
39:42Each has its own characteristics, so you will be satisfied.
39:48The dinner buffet includes Okinawan cuisine.
39:51Marinated salmon.
39:53Grilled fish.
39:55Seafood.
39:57Seafood dishes.
40:00This looks delicious.
40:03There are a lot of sweets.
40:06Among them.
40:11I have prepared three.
40:13That's good.
40:15Please.
40:17This is a milk one.
40:19It looks delicious.
40:21This is delicious.
40:22What is this?
40:23This is a Nagasaki-style castella pudding.
40:26It's a warm pudding.
40:29What is this?
40:31This is a HUSKUP ice cream.
40:33HUSKUP ice cream?
40:35Three kinds of sweets.
40:37All of them look delicious.
40:39Let's start with HUSKUP ice cream.
40:42This is delicious.
40:44It's true.
40:45It's a little sour.
40:47That's right.
40:48There are some grains.
40:51Is this HUSKUP fruit?
40:53That's right.
40:54The fruit is processed into a pudding.
40:58HUSKUP is a special fruit of Hokkaido.
41:02HUSKUP has a sharp sour taste.
41:05If you use it for jam or ice cream, it has a refreshing aftertaste.
41:09It also has a good scent.
41:11This is delicious.
41:13It's sour, but it's sweet.
41:17What is this sweetness?
41:19This is honey.
41:21This is honey.
41:23This is yogurt and whipped cream.
41:25This is yogurt.
41:27This is yogurt.
41:30This is yogurt.
41:32This is yogurt.
41:34This is yogurt.
41:35This is yogurt.
41:37This is honey, so it has a gentle sweetness.
41:41This is yogurt, so it has a refreshing aftertaste.
41:46This is homemade, so it melts in your mouth.
41:51This is milk ang-mon blanc.
41:54This is a winter drink.
41:56This is delicious.
42:01This is delicious.
42:03This is delicious.
42:06This is a mixture of Japanese sweets and Western sweets.
42:09This is a mixture of white ang-mon blanc, condensed milk and butter.
42:15This has a rich taste.
42:19This has a gentle sweetness.
42:22This is finished in front of the customer.
42:26This is a mixture of milk ang-mon blanc.
42:30This is finished with powdered sugar.
42:34This is a mixture of milk ang-mon blanc.
42:37This is a mixture of white ang-mon blanc, condensed milk and butter.
42:41This has a gentle taste.
42:43This is a mixture of cream.
42:47This is a mixture of cream.
42:51What is in this?
42:54This is a mixture of walnuts.
42:57This is a mixture of walnuts.
43:01I'm eating this.
43:05This is made in front of the customer.
43:09This is made in front of the customer.
43:11This is freshly squeezed.
43:14This is delicious.
43:16This is delicious.
43:18It's okay to eat as much as you like.
43:21There are walnuts in the fresh cream, which is a good accent.
43:27The fresh cream is not too sweet, so that it doesn't interfere with the deliciousness of the milk anmonbran.
43:33That's a good idea.
43:35The HUSKUP ice cream and milk anmonbran are available for lunch and dinner.
43:41You can eat as many as you want.
43:44Next, let's have a look at the lunch-only sweets.
43:47This is Nagasaki Castella Pudding. It's served hot.
43:52That's right.
43:54I love Nagasaki Castella, too.
43:57Really?
43:59Pudding.
44:02This is Nagasaki Castella Pudding.
44:06It's a warm dessert.
44:09How does it taste?
44:17I ate it from the top.
44:22It's really good.
44:24This is delicious.
44:26It's much better than I expected.
44:28You are the winner.
44:30Congratulations.
44:32It's delicious.
44:34Did you make this pudding by hand?
44:36Of course, I made it by hand.
44:38It's very rich.
44:40This pudding contains a lot of fresh cream and egg yolk.
44:45It also has honey and mirin to make it taste like Castella.
44:50Mirin?
44:54Does Castella contain mirin?
44:56There is a recipe for Castella with mirin.
44:58Is that so?
45:00It's a pudding with a lot of fresh cream and eggs in a fluffy Castella.
45:06Castella contains honey and mirin to make it taste like Nagasaki Castella.
45:13This pudding goes well with Castella.
45:17Do you participate in a lot of competitions?
45:20Yes, I do.
45:22I participated in a competition called Japan Cake Show Tokyo.
45:27I won a silver medal.
45:29A silver medal?
45:31You are a silver medalist.
45:34It's a luxury to enjoy sweets for medalists.
45:40The Winter Buffet will be held until February 17th next year.
45:47Please come and try it.
45:50We also have a Christmas Buffet here.
45:54It may still be open, so please check the hotel's website or call us.
46:01We have a present for you from Okinawa Prince Hotel Ocean View Gino One.
46:07We have a lunch invitation for 6 people in pairs of 3.
46:11We have a dinner invitation for 6 people in pairs of 3.
46:16Please search for how to apply on Ageage-meshi.
46:21Thank you for the delicious sweets.
46:25Here is the hotel we introduced in the second half of the game.
46:29For more information, please check the hotel's website or call us.
46:36Now, here is the present for the viewers.
46:40From Okinawa Coca-Cola Bottling, we have 6 people in pairs of 950ml bottles.
46:48From Kumejima-no-Kumesen, we have 3 people in pairs of 3 cups of Aomori, the ultimate water.
46:56For more information, please search for how to apply on Ageage-meshi.
47:02Ageage-meshi is being streamed on FOD and T-MAR.
47:06Information introduced in the program is being released weekly on OKITIV.
47:11You can read Ageage-meshi on the web.
47:15This is the last episode of Ageage-meshi this year.
47:20Next episode will be on January 10th.
47:23The theme is Naha Tuna.
47:25It's a little early, but happy new year, everyone!