かんさい情報ネットten.「ナニバーサリー」 2025年1月18日 海苔の収穫からやります！話題の店で商品化？
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#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
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00:00Today, January 17th, is the day of omusubi, which is the day when omusubi was made during the Great Hanshin Awaji Earthquake.
00:10Today, we came to the Karahori Shopping Street.
00:14Behind us is an omusubi specialty store.
00:17Obimusu.
00:18Obimusu.
00:19Omusubi is obimusu.
00:21This shop seems to be making a slightly different type of omusubi.
00:26We have prepared a collaboration onigiri with Michelin Chef.
00:31Michelin's onigiri?
00:33This is it, right?
00:34Yes, that's right.
00:36Obimusu, an omusubi specialty store, not only sells the classic ume and salmon,
00:42but also sells cream cheese mentaiko, sujiko tenkomori, and more than 20 types of omusubi.
00:50They also sell collaboration omusubi with Michelin Chef every month for a limited time.
00:59This time, we asked them to make the classic salmon omusubi and collaboration omusubi with Michelin.
01:07Simple salmon.
01:09It's big.
01:10Let's eat.
01:14It's a lot.
01:16It's a lot.
01:18It's true.
01:19It's about half rice and half salmon.
01:23It's delicious.
01:25Salmon is not just grilled in salt.
01:29It is baked moistly in a steam convection oven at a low temperature so that it does not dry out too much.
01:37What is the secret to this deliciousness?
01:39Was it a steam convection oven?
01:41I don't know the answer.
01:43It's amazing.
01:45Next is a collaboration omusubi with Michelin chef Koan Maekawa.
01:53It's a fried miso omusubi with grilled chicken and yuzu pepper from Kujo leek.
02:00Let's eat.
02:06It's delicious.
02:09What is this?
02:12It's delicious.
02:14It's like a rice ball in a ryotei.
02:16It's more than a rice ball.
02:18When I ate this, I thought it tasted like a ryotei.
02:23I don't think it's expensive to eat one omusubi for 680 yen.
02:27Not at all.
02:28I'm not satisfied with this.
02:30This time, they will sell the omusubi of Naniversary Koan and aim for commercialization with Mobimusu.
02:38Today...
02:40What?
02:41Are we going to line up here?
02:44Is it possible for us to do an omusubi collaboration?
02:47Well, it depends on the taste.
02:49So, it's not 0%?
02:51It's not 0%.
02:54Are we going to line up here?
02:56Yes, we are.
02:58No one knows.
03:00No one knows.
03:02Not Michelin.
03:04They can't beat Michelin chef with their cooking skills.
03:07This time, they will get the ultimate ingredients for omusubi and make Naniversary Omusubi.
03:19They came to Sumaura, Kobe to get the ultimate ingredients.
03:25First of all, they will harvest seaweed, which is essential for omusubi.
03:30What kind of seaweed are we going to harvest today?
03:33Sumanori, which can be harvested in Sumaura.
03:35Sumanori.
03:37Is it different to harvest it in this area?
03:39Yes, it is.
03:40This area is called Osaka Bay.
03:42It's rich in nutrients.
03:44So, we can harvest the seaweed which is black and glossy.
03:46Is it the season for harvesting?
03:48Yes, it is.
03:49It has just started.
03:53The first thing we can harvest is called Ichibanzumi or Hatsuzumi.
03:58That seaweed is the most delicious.
04:01It's soft and has a strong scent.
04:06This is the diving boat to harvest the ultimate seaweed.
04:10After wrapping the 20-meter long seaweed net on the boat,
04:15they cut it off with a machine called a seaweed cutter and drop it into the tank on the boat.
04:22And this time, they catch the falling seaweed with a bucket.
04:27They can only get the part that has been cut off.
04:30They are harvesting the seaweed while taking a bath.
04:33Good luck!
04:35Leave it to me!
04:36Here it comes!
04:40Wow!
04:42Wow!
04:44It's a wave!
04:58Actually, when I saw this seaweed three years ago,
05:03it was pretty rough, so I was looking forward to it.
05:10But this time, the wind didn't affect the Navies at all.
05:13I see.
05:14The salt water!
05:16Salt!
05:18Wow!
05:20Wow!
05:22Wow!
05:24This is tough.
05:26This is tough.
05:28We've noticed it, too.
05:32Look!
05:33Huh?
05:35This is it!
05:37There's no seaweed in there at all!
05:39Only the front part is...
05:41I was told I had to go this far, but I'm already falling 1 meter ahead.
05:44What are you doing?
05:45Here's a suggestion from Mr. Minagawa.
05:49Do you use this area?
05:51Yes, I do.
05:52Oh, I see.
05:53Is it okay to take a picture of this area?
05:56It's okay.
05:57Then let's take this one.
05:59The one below.
06:00Let's take it.
06:01Yeah, let's take this one.
06:02What?
06:03Stop it!
06:04What are you looking at?
06:05You!
06:06Hey!
06:07Hey!
06:08This is a seaweed update.
06:10Hey!
06:11Don't say that.
06:12He's bringing seaweed as a souvenir.
06:15Mr. Okabe, this...
06:17This is about it.
06:19Let's collect the ones below.
06:21What do you think?
06:22It's a good seaweed.
06:23A good seaweed?
06:24It's a good seaweed. It's thin.
06:26Can you make rice balls with this?
06:28I can make a few.
06:29You can make a few?
06:30Yes.
06:31All right.
06:32I'm glad you had a hard time.
06:33After harvesting, they headed to a seaweed processing plant.
06:38They processed the seaweed they got from the bucket.
06:47This is called dried seaweed.
06:51If you grill it, it becomes grilled seaweed.
06:55Grilling is the best way to make seaweed.
06:58Let's eat.
07:00It's good.
07:06It has a different sound.
07:08To be honest, this seaweed goes well with alcohol.
07:13It smells good.
07:15Seaweed that is well-nourished is delicious.
07:19However, seaweed that is not well-nourished by the sea is not delicious.
07:25It's in a good condition now.
07:29They got the most delicious seaweed.
07:33Who is the next person?
07:36Are you this person?
07:37Yes, I am.
07:38I'm Kawahara from Kobe Prefecture.
07:40I'm Kawahara. Nice to meet you.
07:42This is a fish market in Tarumi, Kobe City.
07:47Fresh fish that has just been watered is traded here.
07:52This time, they are going to buy seasonal fish.
07:57First of all, we asked professional fishermen what kind of rice ball they recommend.
08:04Do you have any favorite ingredients?
08:06It's eel.
08:08Eel?
08:09I put eel sauce on rice.
08:13I wrap it with seaweed and eat it.
08:15It's like making eel rice ball.
08:18Yes, it is.
08:19When it comes to rice ball, I eat it with pickled fish.
08:26I see.
08:27I didn't think of that kind of rice ball.
08:29It's quite delicious.
08:31I eat it with foie gras and caviar.
08:33Wait a minute.
08:35What kind of life are you living?
08:37I saw it, but it wasn't on the menu.
08:39I think liver is delicious.
08:40If it's sushi, it's delicious to put liver in it.
08:43It looks delicious.
08:44So, I think it's delicious to make a rice ball version of it.
08:47I see.
08:48I think it's good to put it on top of the rice ball.
08:51Two people got an idea from professional fishermen.
08:55Among the many kinds of fish, they chose...
08:59Umazurahagi, which is in season now,
09:02and sea bream, which is full of fat.
09:06They asked Mr. Kawahara to cut them off.
09:11Can I cut it off?
09:13It's hard.
09:15By the way, how much is the price of sea bream?
09:17It depends on the day,
09:20but I'll do my best to cut it off.
09:23I want sea bream.
09:28In this auction,
09:29only one person can pay once,
09:32and the person who pays the most can buy it.
09:38The price of this basket is shown by hand sign,
09:42and the auctioneer will judge it in about 10 seconds.
09:48Umazurahagi, which is in season now,
09:52Umazurahagi is coming.
09:54It's a big one.
09:56It's really big.
10:07I lost 100 yen.
10:08What are you doing?
10:10100 yen.
10:12100 yen.
10:14100 yen.
10:17Do you want to do it again?
10:18Please cut off the next sea bream without cutting it off.
10:22It's coming.
10:23I'll ask Mr. Fujiwara to pay 80,000 yen.
10:27It's coming.
10:28I'll ask Mr. Fujiwara to pay 80,000 yen.
10:34It's done.
10:35It's a success.
10:39Mr. Fujiwara paid for it, and he got a sea bream.
10:43And Umazurahagi, which he missed at first,
10:45was successfully caught by Mr. Kawahara.
10:49It's amazing.
10:50I saw something amazing.
10:51It's amazing.
10:52It's done at that speed.
10:53I have no idea.
10:55The fish I caught are around here.
10:58The ones you caught?
10:59No.
11:02The two people who got the seasonal fish
11:04bought Tsukudani made of sumanori at a fish market.
11:08What kind of rice ball will they make?
11:12They got the best ingredients,
11:14and started cooking the ultimate anniversary-style rice ball.
11:18I'm looking forward to it.
11:19This time, they'll use the two ingredients that Mr. Hajiri came up with.
11:23What are you doing now?
11:25I'm tearing up the nori.
11:27What are you going to make now?
11:29I'm going to make a rice ball with nori.
11:30You're going to make a rice ball with nori?
11:31Yes.
11:32That's innovative.
11:33Mr. Hajiri puts a lot of sesame oil and chopped nori
11:36to make a rice ball with nori.
11:38He's going to make a rice ball with nori.
11:40It feels good.
11:43It's like a shock absorber.
11:44It's a shock absorber.
11:45It's a shock absorber that you use when you move.
11:48It's a shock absorber.
11:49It's a shock absorber.
11:50It looks like you're crushing it.
11:52You know the official name of that shock absorber, right?
11:55That's because you say it a lot.
11:57Do you know the official name of the white part under the nail?
12:02I forgot.
12:03It's Lunula.
12:04Lunula.
12:06Did you know that, Mr. Fujita?
12:08I've never heard of Lunula.
12:10I've never heard of Lunula.
12:11This white part.
12:12I've never heard of Lunula.
12:14That's right.
12:15American dog is famous, too.
12:17The one with ketchup and mustard.
12:19There are two kinds.
12:20Dispen Pack.
12:23Dispen Pack.
12:24That's a good name.
12:25I didn't know that.
12:26It's too easy to understand.
12:29While waiting for the rice to be cooked,
12:33he's going to make another dish with Umazura-hagi.
12:36The liver.
12:38Is this the liver?
12:42This is amazing.
12:44It's about this big.
12:46You can put it next to the salad like pickles.
12:50First, he cuts the Umazura-hagi into three pieces.
12:54Then, he bakes it in the steam convection oven for 10 minutes.
13:00The rice used for Umazura-hagi is made by mixing Tenkasu, Mentsuyu, and sesame oil.
13:13How much do you want to put?
13:15You don't have to put that much.
13:17I don't know.
13:21One more.
13:22One more.
13:23Did I put too much?
13:26You should have told me.
13:28I said, one more.
13:29You said, one more.
13:30I heard you say, one more.
13:31I didn't say, one more.
13:33I always say, one more.
13:35That's not a good way to say it.
13:37I heard you say, one more.
13:39I said, one more.
13:41I heard you say, one more.
13:43I don't say, one more.
13:46Let's watch the scene of the steam convection oven again.
13:52One more.
13:54One more.
13:56One more.
13:58It's okay to lose, right?
14:00One more.
14:03One more.
14:05The fish is...
14:07Let's eat.
14:13It's delicious.
14:14If you bite it, the oil comes out.
14:18The rice is well-cooked.
14:22The Umazura-hagi is on the rice.
14:24If you wrap it with the smelly seaweed...
14:30The Umazura-hagi rice ball is ready.
14:34In addition, the Umazura-hagi liver is seasoned with soy sauce and special liver soy sauce.
14:41It looks delicious.
14:42And...
14:48Amazing.
14:50The most important thing is the steamed rice with the smelly seaweed.
14:54Put a lot of Umazura-hagi on the steamed rice.
15:00And wrap the Umazura-hagi with the smelly seaweed.
15:04It's done.
15:06The steamed rice with the smelly seaweed and Umazura-hagi.
15:10In addition, you can enjoy the three layers of seaweed wrapped with Umazura-hagi.
15:15Three pieces of Umazura-hagi.
15:19Let's eat.
15:21It's very fresh.
15:23I can feel the smell of the seaweed in my mouth.
15:26I can feel the smell of the seaweed in my mouth.
15:37Because it's cooked, I can feel the smell of the seaweed.
15:44The smell of the seaweed is soaked into the rice.
15:47It looks new.
15:50It's a high-class meal.
15:52Next is the Umazura-hagi rice ball.
15:56You can add the special liver soy sauce as you like.
16:02The way you eat is very good.
16:05It's been a while since I made it.
16:08I can't feel the crispiness of the tempura.
16:14The tempura is seasoned with the sauce.
16:19I can feel the taste of tempura.
16:22That's great.
16:24It's a success.
16:26You can do what you want to do.
16:28How about the special liver soy sauce?
16:29I'll add the special liver soy sauce.
16:31You put it on the rice ball.
16:32I don't put it on the rice ball.
16:34Dip the rice ball in the sauce.
16:36It's a new way to eat rice balls.
16:39Dip the rice ball in the sauce.
16:42It looks good.
16:45The special liver soy sauce is very good.
16:53The special liver soy sauce is very good.
16:56It's very good.
16:58I don't care about the score.
17:02I don't care about the score.
17:04He doesn't care about the score.
17:06There is one more thing.
17:09The special liver soy sauce rice ball was made by a special person.
17:15It's very good.
17:17The special liver soy sauce rice ball was made by a special person.
17:20The special liver soy sauce rice ball was made by a special person.
17:23Ms. Nakagawa.
17:25This is the most delicious rice ball I've ever made.
17:29Really?
17:31Ms. Nakagawa also made rice balls.
17:36She has already made a lot of rice balls.
17:38She has already made a lot of rice balls.
17:42She is a genius.
17:43She has made a lot of rice balls.
17:46She has made a lot of rice balls.
17:47She has made a lot of rice balls.
17:50Ms. Nakagawa's rice ball was made in two weeks.
17:55She put cheese on the rice ball and baked it for 40 seconds.
18:00This is a Japanese style pizza rice ball.
18:04I eat this.
18:05It looks delicious.
18:07You use a lot of ingredients.
18:11Is there something inside?
18:13There is a tomato inside.
18:15It's fashionable.
18:19The tomato is warm in the microwave.
18:21The tomato is warm in the microwave.
18:24The tomato is warm in the microwave.
18:26The texture of the rice is good.
18:30It's delicious.
18:31It's delicious.
18:32It's worth studying.
18:34It's worth studying.
18:36The tomato is warm in the microwave.
18:38The tomato is warm in the microwave.
18:40I calculated it and baked it for 40 seconds.
18:43I calculated it and baked it for 40 seconds.
18:44I calculated it and baked it for 40 seconds.
18:48It's coming out.
18:50Tomato and rice.
18:52It's a combination of tomato and rice.
18:57I've never eaten this.
18:59What is this?
19:02It's delicious.
19:04This is very delicious.
19:06I can feel the taste of tomato.
19:10I want you to put more tomato.
19:17You are losing.
19:20Is there a rice ball that is adopted from this?
19:24We will announce it in the studio.
19:27It's a success.
19:31It's a combination of two of HAJIRI and NAKAGAWA.
19:37I will show you the result.
19:42It's like this.
19:45It's HAJIRI's rice ball.
19:53I'm glad.
19:57We received a lot of comments.
20:01It's a combination of Japanese-style pizza rice ball and nori nori rice ball.
20:07It is a combination that spreads in your mouth.
20:11The concept of this store is also perfect.
20:14It was adopted.
20:16Wow!
20:18And this collaboration omusubi will be on sale tomorrow, January 18th
20:23at Obimusu for a limited time of 100 meals for 480 yen.
20:28Wow!
20:30What do you think, Hajiri?
20:31100 meals?
20:32That's not a lot!
20:34That's a lot of money!
20:36It's worth it.
20:38The yakisoba onigiri was really good too.
20:40It was really good.
20:41I've been studying this for two weeks now.
20:44I don't want to see omusubi for a while.
20:47I want to eat it every day.
20:49I feel like you're more of a challenger than two comedians.
20:52Two comedians?
20:54Don't say things like you like it.
20:56I feel like you're more of a challenger than Lenora and Moichi.
20:59I'm not a comedian.
21:00Why do you call me the root of your nails?
21:03Everyone, it will be on sale.
21:06It's at Karahori Shopping Street.
21:08I want to eat it.
21:10Please try it.
21:12I also made a rice ball called Ohagi the Reversible.
21:19I actually made it and ate it.
21:22I'm surprised.
21:23It was all cut.
21:25I'm surprised.
21:27Everyone, do your best!
21:30One more video!
21:32One more video!