ザ！鉄腕！DASH!! 2025年2月9日 クジラ!マンボウ!長崎・捕鯨で栄えた島で郷土メシ探し旅
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#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
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TVTranscript
00:00The Tetsuan Dash!
00:30The Tetsuan Dash!
01:00Is this your first time?
01:01Yes, it's my first time.
01:02But since it's a place where a lot of foreign culture has come in,
01:08I thought there might be a little bit of a different Kyoto cuisine.
01:11We ended up having a conversation in the darkness of the tunnel.
01:17And the place they're going to this time is...
01:19Isn't it that bridge?
01:21If you cross that bridge and go to the other side,
01:24you'll reach an island called Ikitsuki Island.
01:29Ikitsuki Island is located in the northwest of Nagasaki Prefecture.
01:34Hiradoshi, which is connected by a bridge,
01:36is the first Christian non-religious place in Nagasaki Prefecture.
01:40It's about 40 minutes away by car,
01:43and there are about 4,500 people.
01:46Many seabirds gather in a narrow area on the east side of the island,
01:53catching tuna, yellowtail, and squid.
01:56In the fall, the amount of fish is also high.
01:59In such a fish island,
02:02they look for super Kyoto food that they haven't seen in 6 hours.
02:08Oh, fish?
02:11Oh, no.
02:13Whale.
02:15This is a big hint.
02:17I love whales.
02:19I love whale sashimi.
02:22And how many people are there.
02:24That's right.
02:26There's a big guy over there.
02:29Oh, what's that?
02:32That's Mark.
02:35In the village,
02:37the one who is standing firmly is
02:39Ikitsuki Daiyoran Kannon.
02:42He is 18 meters tall and weighs 150 tons.
02:46Dai Kannon is in charge of fishing.
02:49He prays for the safety of the fishing boat,
02:52and he is told that he is standing on a hill that overlooks the sea.
02:56Let's talk on a trip.
02:59Let's look for a hint of the city.
03:01Oh, this is a good place.
03:03The ship is quite big.
03:07It's cold.
03:12The amount of snow has increased.
03:18The amount of snow has increased.
03:20This is the coast of Japan.
03:23It's cold.
03:28Are you kidding me?
03:30It's cold.
03:32Taichi has a thought.
03:36I have to sell Richard's name.
03:40I'm going to appear in front of you.
03:43I'm going to change my name today.
03:46I'm going to increase my popularity.
03:48That's right.
03:49I'm hungry.
03:51There are people somewhere.
03:54First, let's go to the village before the trip.
03:57But...
03:58No one is here.
04:00No one is walking.
04:04I want the warmth of people.
04:07It's getting cold.
04:09It's getting cold.
04:12What's going on?
04:15I don't feel the cold.
04:17Where should I go?
04:20I think everyone is asking about the snow.
04:23How is it?
04:24There are people.
04:26There are people.
04:27Let's go.
04:28Wait a minute.
04:30I sprained my knee today.
04:32I played tag with children.
04:35I sprained my knee on the slide.
04:40Hello.
04:43Can I ask you something?
04:45Thank you very much.
04:47What do you have?
04:49This is a sardine.
04:51What are you going to do with this?
04:54This is a starfish.
04:56Starfish?
04:58I've never heard of it.
05:00Are you going to cut this?
05:03I can't do it today.
05:05You can't do it today?
05:06When can I eat it?
05:08Three days later.
05:10Can I eat this?
05:13Can I eat this?
05:16The fish is dipped in soy sauce, sugar, and mirin.
05:19The fish is rolled up like a cherry blossom.
05:22This is called SAKURABOSHI.
05:25I looked it up.
05:27This is a specialty of Mirinboshi, which is eaten all over the country.
05:31It's not Messi.
05:35I'm sorry I'm in front of you.
05:39You're reflecting on yourself.
05:41I thought I was going to die.
05:43I couldn't stand it.
05:45I'm sorry.
05:48Is that RYO?
05:50He's working.
05:52Let's go.
05:54Let's go next time.
05:59Hello.
06:02Can I ask you something?
06:05What are you doing now?
06:08I'm opening the squid.
06:11This is the squid I caught today.
06:15That's not mine.
06:19I was surprised.
06:21I was surprised.
06:22Can I touch the button from here?
06:25I'm sorry.
06:27We are looking for local food.
06:31I'm not a fan of squid.
06:33Can I ask a fan of squid?
06:36Hayato.
06:37Naoki.
06:39Hayato.
06:40Naoki.
06:41Yes.
06:42I'm looking for local food.
06:45I'm not a fan of squid.
06:47I'll call YAMAMOTO.
06:49I'll call YOSHIE.
06:51I'll call someone who knows more.
06:53Let's go to YOKYO.
06:55I'm a YOKYO staff.
06:58YOSHIE.
07:01I didn't wear an apron.
07:03This is cool.
07:05This is cool.
07:06You should have worn an apron.
07:10How old are you?
07:12I'm 49 years old.
07:13I'm 49 years old.
07:14You are the same age as me.
07:16You are the same age as me.
07:18I thought you were a muscle man.
07:22This is EXILE.
07:23This is not EXILE.
07:26I'm Richard.
07:27I'm Richard, too.
07:28Why?
07:30Richard Hiroshi is in the middle.
07:32Is that true?
07:37It's a Nagasaki joke.
07:39What is this?
07:41It's a small joke.
07:45A friend calls a friend.
07:49YOSHIE.
07:50I'm looking for local food.
07:52Are you YOSHIE?
07:53I'm looking for local food.
07:54YOSHIE.
07:55There was a whale at the entrance.
08:00Did you cook whales when you were a child?
08:05Yes.
08:07Have you eaten whales?
08:08I have eaten whales.
08:10IKITSUKI ISLAND.
08:12This is an island that flourished in the middle of the Edo period.
08:17There are 500 whales in one island.
08:20Whales swim in the water.
08:22Whales climb on their backs and catch whales.
08:27In the last century, 200 whales were caught every year.
08:31This is a huge industry with a profit of about 2 billion yen.
08:36Whale hunting is not currently carried out.
08:39However, there is still food culture.
08:41In 2019, whale hunting was recognized.
08:44Whales are eaten in this area.
08:47What is the name of this whale dish?
08:51I've heard of JIRIJIRI.
08:56This is a mystery.
09:00Do you have a friend who makes JIRIJIRI?
09:05I want to hear it.
09:08Can I hear it?
09:14What is JIRIJIRI, a hot pot dish using whales?
09:20While waiting for a call from YOSHIE, we go back to the village.
09:25What is JIRIJIRI?
09:29Hello.
09:32Are you from this island?
09:36Are you from this island?
09:38Can I ask you a question?
09:40What is it?
09:41I'm TETSUANDASHI.
09:52I'm worried.
09:54Is it okay?
09:56I'm on a program called TETSUANDASHI.
09:59TETSUANDASHI?
10:01Is there a local dish that has been eaten for a long time in this area?
10:07I don't know.
10:09You may know if you read it.
10:11Is that so?
10:15Hello.
10:17I'm sorry.
10:19I'll call my wife.
10:21Is that okay?
10:25Can you follow my wife?
10:29You are a soy sauce shop, right?
10:31You are a soy sauce shop, right?
10:33You are connected.
10:36This is a soy sauce shop.
10:43I'm sorry.
10:45I'm on a program called TETSUANDASHI.
10:49I know you.
10:51I'm glad.
10:52Is this a soy sauce shop?
10:54This is a 100-year-old soy sauce shop.
10:57That's amazing.
10:59This is a 15-year-old soy sauce shop.
11:05The local fishermen ordered us to make the ultimate soy sauce that goes well with SASHIMI.
11:11The SASHIMI soy sauce we made is characterized by a slight sweetness that brings out the umami of the fish to the maximum.
11:20The use rate of the local people is almost 100%.
11:25I'm looking for local cuisine.
11:28Local cuisine?
11:30This island was the island of whale catching.
11:34There was a culture of using whales in all dishes.
11:40Do you know what ONAMASU is?
11:43Sometimes it's called KAMAKURA.
11:45KAMAKURA?
11:47ONAMASU's KAMAKURA.
11:48It's a little white, so it's used to celebrate.
11:52Is there anything else?
11:54There is also KUROMIAE.
11:57KUROMIAE?
11:58What is KAMAKURA and KUROMIAE using whales?
12:05Can you make KUROMIAE?
12:08I don't like KUROMIAE.
12:10You don't like KUROMIAE?
12:13You don't like KUROMIAE.
12:15You can see a triangular house over there.
12:19It's right in front of it.
12:21It's a town builder.
12:25The blue people are town builders.
12:28Are you a town builder?
12:33It's a good time to laugh.
12:36It's connected.
12:38I'm looking for local cuisine.
12:41This is a shellfish.
12:43It's like a baby abalone stuck on a rock.
12:49Is that a shellfish?
12:51This is a rice cooked with shellfish.
12:53This is a mango.
12:55Mango?
12:57We eat mango on New Year's Day.
13:00There is no broadcast now.
13:03There was a broadcast before.
13:05I got a mango.
13:07I got a number tag.
13:09I see.
13:11Mango is another delicacy on this island along with whales.
13:16The food culture continues from the old days.
13:19After the water is raised, it is sold in the city.
13:22Today, we will sell mango at a fish market.
13:27There are a limited number of mangoes, so please understand.
13:32It was broadcast.
13:35It's so popular that the buyers are surprised.
13:39How do you eat mango?
13:41The skin, flesh, and flesh are like chicken.
13:47The skin is konjac.
13:49It's collagen.
13:51That's why it's so beautiful.
13:53You're good.
13:56What is a mango dish and a rice cooked with shellfish?
14:02How is it?
14:03There is a person who cooks for us.
14:06I found it.
14:08Is that so?
14:10Mr. YOSHIE found a person who cooks for us.
14:17Who will cook for us?
14:21There is a person.
14:23There are many people.
14:26Isn't it Jirijiri Sisters?
14:28There are many people.
14:30Thank you very much, Mr YOSHIE.
14:33Thank you for coming.
14:36Thank you very much.
14:39Do you all wear the same thing?
14:43This?
14:44We wear this when we go on a school trip.
14:47We wear this all over Japan.
14:50We're instructors.
14:52Is that so?
14:54Instructors?
14:55I didn't expect to see the word YOKOMOJI.
14:58There is a person who cooks for us.
15:00That's great.
15:02Please cook for us.
15:05Please.
15:06What is the Jirijiri dish that can be eaten on Ikitsuki Island?
15:10Jirijiri
15:12What is the Jirijiri dish that can be eaten on Ikitsuki Island?
15:17Let's go there.
15:18Do you cut the whale?
15:19Yes.
15:20It's a whale.
15:22It's a whale.
15:23This is the skin.
15:24It's the skin.
15:25I see.
15:27The red meat of the whale is high in protein and low in calories.
15:30It tastes like horse meat.
15:32It has a refreshing texture and elegant fat.
15:36This is the skin.
15:38It's thick.
15:40This is the skin of the whale.
15:41It's about 5 cm thick.
15:43It has a lot of fat and has a mild sweetness.
15:46You don't have to do anything in such a cold place.
15:49I don't shake it once a year.
15:52Is that true?
15:55Do you know why it's called Jirijiri?
15:58When you cook it, the sound is Jirijiri.
16:01When you first put it in the frying pan.
16:03Do you cook it?
16:04In a pot?
16:05I think so.
16:06It's a pot.
16:07Please listen to it quietly.
16:10It's Sukiyaki.
16:11That's right.
16:12It's like Sukiyaki.
16:14The sound.
16:16It's cooking.
16:17It's cooking.
16:18Did you hear the Jirijiri?
16:20I can hear it.
16:22It's becoming Jirijiri.
16:25I see.
16:27I can hear it.
16:28I can hear the Jirijiri.
16:30I can hear it.
16:32It's Jirijiri.
16:34Did you just say that?
16:36Did you just say that?
16:37No, I didn't.
16:38You didn't?
16:40If you cook it with vegetables and soy sauce and sugar...
16:45It looks good.
16:47It's really Sukiyaki.
16:49Right?
16:50That's right.
16:52This is the traditional Jirijiri that has been eaten since the Edo period
16:56on Ikitsukijima Island, where it used to flourish as a fishing village.
17:03It looks good.
17:05Can I take a picture?
17:08I'll try the red meat curry.
17:10How is it?
17:11Thank you for it.
17:16Is it hard?
17:18It's good, isn't it?
17:20That's good.
17:21It's good.
17:23It has a good texture.
17:26Right?
17:27It tastes like Sukiyaki.
17:29But the meat is totally different.
17:32It's Jirijiri.
17:33Jirijiri.
17:34This is it.
17:36Thank you for it.
17:38Jirijiri.
17:40It's good.
17:42It's good.
17:43The skin is amazing.
17:45It's amazing.
17:46It's good.
17:48The texture is totally different.
17:50The texture is different.
17:51But the fat is good.
17:54It's healthy.
17:56The fat of the whale.
17:57It's good.
17:59On Ikitsukijima Island, where there are plenty of whales,
18:02the whale meat is high in protein and low in calories, rich in vitamin A and iron,
18:07and it has nurtured the spirits of the fishermen who challenge harsh fishing.
18:13How is it?
18:14What is this?
18:15It's a saltfish.
18:16A saltfish.
18:17It's salt.
18:19Mr. Hamamoto, whom I met earlier, is a new foodie.
18:24What is a saltfish?
18:25It's a fish that you take and dry under the sun and hit with a tonkatsu.
18:30With a metal skewer?
18:33The fish is caught in the northeastern wind, which begins to blow in the fall every year.
18:37In other words, the fish is caught in a net on a two-layer boat.
18:42The fish is pickled in salt and dried under the sun.
18:46Then it is grilled.
18:53It's hard.
18:55It's soft.
18:56That's right.
18:57I see.
18:59The bones come off.
19:02It looks delicious.
19:04I want mayonnaise and shichimi.
19:06I don't need it. It's spicy.
19:09I'm sorry.
19:10It's been a long time since I was scolded by you.
19:14Furthermore.
19:15It's a sea urchin.
19:19It's a sea urchin.
19:21Sea urchin part 2.
19:23In the spring, sea urchins come out from now on.
19:27What is that?
19:28Yellow flowers are blooming.
19:31That's a sea urchin.
19:33Sea urchin.
19:34What is a sea urchin?
19:36It's a sea urchin with eggs.
19:41Stir-fry the sea urchin with soy sauce.
19:47It looks delicious.
19:51Do you have a restaurant somewhere?
19:52No, we don't.
19:53You should have one.
19:55I don't have one.
19:58I don't have one.
20:02Then.
20:04He eats sea urchin with salt first.
20:09It has a strong scent.
20:12It doesn't go to Kusayama, but it has a strong scent.
20:21It has a strong taste.
20:22Is it delicious?
20:23It's hard.
20:26It's rice.
20:27It has a strong taste in one bite.
20:29It's delicious.
20:31It goes well with rice.
20:33You can make tea with it.
20:37I want to make tea with it.
20:40Try the sea urchin.
20:42I'll try the sea urchin.
20:47I think it goes well with rice.
20:49It's delicious.
20:51All of them have a strong taste.
20:56It's delicious.
20:57It's delicious.
20:59It smells like spring.
21:01It smells like spring.
21:03This is the best.
21:05I'll never forget this taste.
21:07It's delicious.
21:08I can't stop eating it.
21:11I can't stop eating it.
21:12He can't stop eating it.
21:15This restaurant is the best.
21:17It's delicious, isn't it?
21:19Is it delicious?
21:20First of all, the whale dish, Jirijiri.
21:24Is it on the list of local cuisines that NORIN SUISANSHO wants to pass on to the next generation?
21:31It's not on the list.
21:36Thank you very much.
21:40TSUWANO ONISHIME and SHIOAGO.
21:45Is it on the list of local cuisines that NORIN SUISANSHO wants to pass on to the next generation?
21:52It's not on the list.
21:57It's on the list.
21:59That's amazing.
22:01Really?
22:02It's not on the list.
22:04Thank you very much.
22:06That's amazing.
22:07Thank you very much.
22:11Thank you to all the instructors on the island.
22:16Richard is in the center again.
22:19He investigates MESSI in the village.
22:23Is this the main street?
22:25It's a nice color.
22:26Wait a minute.
22:31I can't stop eating it.
22:33I can't stop eating it.
22:35Hello.
22:38Hello.
22:39Can I talk to you for a moment?
22:41Yes.
22:42Can I talk to you for a moment?
22:43What are you doing?
22:44I'm making an iron plate.
22:46Can I talk to you for a moment?
22:47Yes.
22:48I'm listening to local cuisines.
22:51Are you listening to local cuisines?
22:53Yes.
22:54There aren't many people who make local cuisines anymore.
22:56That's right.
22:57That's right.
22:58Hello.
22:59Furthermore.
23:01Tohoku?
23:02This way of shaking is strange.
23:06He is looking for local cuisines on Ikitsuki Island.
23:11I'm listening to local cuisines.
23:13Are you listening to local cuisines?
23:14Yes.
23:15There aren't many people who make local cuisines anymore.
23:17That's right.
23:18That's right.
23:19Hello.
23:21Are you watching TV?
23:22I see.
23:23I see.
23:27I'm sorry.
23:28I'm sorry.
23:29Where are you from?
23:30I'm from Tokyo.
23:31Are you from Tokyo?
23:32Yes.
23:33I thought you were filming a movie, so I left.
23:37I'm looking for local cuisines on the island.
23:40It's the same as drinking this.
23:45He hasn't met anyone who makes local cuisines since then.
23:50There are a lot of people.
23:52There weren't many people until a while ago, but suddenly...
23:55Is it because it's lunchtime?
23:57He's walking on the main street of the village.
24:01I'm looking for local cuisines.
24:03My mother-in-law made local cuisines.
24:05Is that so?
24:07How is it?
24:08I'll make local cuisines for you.
24:12Look.
24:14There's a connection.
24:16I was wondering if you found it.
24:19I found it.
24:20I barely found it.
24:23What else do you have?
24:24I can't get mangoes.
24:26I can't get mangoes.
24:27I can't get mangoes.
24:29Do you call mangoes mangoes?
24:31Yes.
24:32Are there any people who freeze mangoes?
24:35I want to eat mangoes at my relative's house.
24:39If you can eat mangoes, I want to eat mangoes too.
24:41I'll ask them.
24:43Thank you very much.
24:45I like mangoes.
24:47On top of that...
24:48Hello.
24:50Hello.
24:52Are you a family?
24:55Are you all a family?
24:57No, we're not.
24:58You're not?
24:59You're completely different.
25:01I'm looking for someone who can make kamakura.
25:04Kamakura?
25:05The snowy kamakura?
25:08How is it?
25:09There's a river in Manbu.
25:11What?
25:12There's a river in Manbu.
25:13There is?
25:14It's over there.
25:15Bring it from the other side.
25:18I'll make kamakura too.
25:20If you want to make kamakura, you can.
25:22Wait a minute.
25:23Can I do that?
25:24Yes, you can.
25:25Please cut it for me.
25:26What?
25:27I can't hold it.
25:28Oh, I see.
25:29It's a big deal.
25:30It's a big deal.
25:31It's a big deal.
25:34Are you all a family?
25:36No, we're not.
25:37We're all neighbors.
25:38Neighbors?
25:39We're neighbors.
25:40That's great.
25:42I want to drink coffee.
25:45That's too kind of you.
25:49What is river cuisine in Manbu and whale kamakura?
25:54They head to a soy sauce shop that has been open for 100 years.
26:01Excuse me.
26:02Excuse me.
26:03Excuse me.
26:04Excuse me.
26:07I'm so happy.
26:11This is a great house.
26:13Right?
26:14It's a wonderful house.
26:17Let's start with kamakura.
26:20They mix the skin of a whale and sugar.
26:25They cut it into strips and add it to the radish and carrots.
26:32Kamakura.
26:33It's a celebration in Tohoku.
26:35That's right.
26:36It's very beautiful.
26:38What's more...
26:39This is the skin of a mambo.
26:42What?
26:43It looks like a squid.
26:45If you put the skin of a mambo in boiling water, it becomes transparent.
26:51It becomes transparent from the back.
26:53Then you put it in a bath and let it solidify in the fridge.
26:58It looks like this.
27:01First...
27:03This is kamakura, a mixture of the skin of a whale.
27:08It has been eaten on Ikitsukijima Island, where it used to thrive on a mountain.
27:16Would you like to try it?
27:17Would you like to try it?
27:18Go ahead.
27:20I'll try it.
27:21Go ahead.
27:26It's good.
27:28It's a familiar taste.
27:31It's delicious and sour.
27:35It's delicious and sour?
27:36I've never heard that word before.
27:39It's not familiar.
27:41I said it's a familiar taste.
27:43I'll try it.
27:46It's good.
27:49It's good.
27:50It's the taste of New Year's.
27:53That's right.
27:54But it's oily.
27:56It's amazing.
27:57It's oily and has a good texture to eat.
28:02It's an island's staple dish that can be eaten on the occasion of a celebration.
28:07In the New Year, it is a tradition on this island to offer kamakura to the gods and Kadomatsu.
28:14And the name kamakura is not in the documents of the museum on the island.
28:21It seems that the people of the island have never heard of it.
28:25After all, I didn't understand it, so if you know it, please let me know.
28:31Next, let's eat the boiled oysters of the Manbu River with the soy sauce of the restaurant.
28:37I'll try it.
28:40It's quite chewy.
28:42Yes, it is.
28:43It's chewy.
28:44There may not be any ingredients that can replace this chewiness.
28:48But it's a chewy texture that makes you addicted.
28:51But the soy sauce is delicious.
28:59Then, the boiled oysters of the Kamakura and Manbu River are on the list of local cuisines that the Ministry of Agriculture, Forestry and Fisheries wants to pass on to the next generation?
29:11It's not on the list.
29:13Oh, it's not on the list.
29:16I did it.
29:17This is a pattern that has never happened before.
29:20I can't believe I can find something that has never happened before.
29:23Normally, there are four dishes on the first location, but this time they found five dishes in just three hours.
29:31There are three hours left.
29:33How far can they extend the record?
29:36Then, there is more information about the food.
29:40The bones are delicious.
29:43I just remembered that.
29:45That area is a fishing village, so there are beans.
29:50I've never heard of beans.
29:52There are two big villages on this island, here and there.
29:56I think some people have beans.
30:00It's amazing.
30:01I'm still shocked by the phone.
30:04It's amazing.
30:07What are Manbu's bones and beans in the neighboring village?
30:14Wait a minute.
30:15Over there?
30:18Isn't it big?
30:19It's big.
30:20It's like a scenic spot.
30:25I want to go there.
30:27I want to go there.
30:29I want to go to this fishing village.
30:34They go to a part of the village in search of beans, Katakya, and Kuromiyae.
30:40How is it?
30:41Isn't this the one I mentioned earlier?
30:43It's Masutomi.
30:45I told you.
30:46Yes, yes, yes.
30:47It was when he was making Jirijiri.
30:51This is the place of the whale.
30:53It's called Masutomi.
30:55Masutomi used to catch whales.
31:01Isn't this it?
31:02Up there?
31:04This is it.
31:06At that time, you could see the sea from Masutomi's house.
31:14It wasn't a two-story building at that time, was it?
31:16The Whale Club is a professional whaling club that has existed from the early Edo period to the Meiji period.
31:24The Masutomi Club, which is based on Ikitsuki Island,
31:27is said to have held 3,000 people at most times.
31:31It is the largest whaling club in Japan.
31:35It has become a cornerstone of whaling culture that still remains on the island.
31:40Let's meet Masutomi and aim for a two-digit victory.
31:44A two-digit victory?
31:45Yes.
31:46What about that person?
31:49Isn't that person good?
31:51Hello.
31:54Hello.
31:56Can I ask you something?
31:58Sure.
31:59Are you from this island?
32:00What?
32:01Are you from this island?
32:02Yes, I am.
32:03You did it.
32:06I'd like to ask you about the food you've been eating since you were a kid.
32:11The food I've been eating since I was a kid?
32:13Katakya.
32:14Oh, Katakya.
32:15When I was a kid, I went to the sea,
32:18picked it up, came back, and my grandmother cooked it for me.
32:21She cooked it for you?
32:22Yes.
32:23I wonder if I can eat it now.
32:25Katakya.
32:26Katakya?
32:27Boiled rice?
32:28Boiled rice?
32:30Let's ask.
32:32And bean sprouts.
32:33Bean sprouts.
32:36I wonder if my mom will come out.
32:40What is this?
32:41It's snowing a lot.
32:42It's snowing a lot.
32:43I'm sorry.
32:44It's snowing a lot.
32:45It's snowing a lot.
32:47Mom.
32:48She's not coming out.
32:49Mom.
32:51Katakya.
32:53She's not coming out.
32:54She's not coming out.
32:57I hope she comes out.
32:58It might be work at this time.
33:00I hope so.
33:01Hello.
33:02Hello.
33:03Yes.
33:04Well,
33:07now...
33:08You're a reporter, right?
33:11Do you know where I can eat the boiled rice from Katakya?
33:17At this time, the boiled rice from Katakya is in Shiori.
33:21I see.
33:22It's summer.
33:23I see.
33:24It's summer.
33:25I see.
33:30Do you know that?
33:32I've seen it.
33:33It's amazing.
33:34It's amazing.
33:36Mom, are you okay?
33:40This way of shaking is strange.
33:43Let's rebuild.
33:45This is terrible.
33:46This is terrible.
33:47This is terrible.
33:51It's coming.
33:52It's coming.
33:53It's coming.
33:59This is terrible.
34:01This is terrible, everyone.
34:04Actually, on this day,
34:07the sunset wear, which is often used in car commercials when it's sunny,
34:13and the lighthouse, which is about 100 meters above sea level,
34:17were all spectacular.
34:21I can't see anything spectacular yet.
34:25Two hours left.
34:26They are looking for a place to eat.
34:31The weather is amazing.
34:34Is this Tohoku?
34:38Someone is coming.
34:39Someone is coming.
34:40Someone is coming.
34:42Mom, someone is coming.
34:43Mom.
34:44Hello.
34:48Hello.
34:49Can I ask you something?
34:53I'm looking for a local dish.
34:55Do you know Kuromiya?
34:58Mom, can you make it?
35:00Are you coming?
35:01If you have squid,
35:03come to my house.
35:05Can I?
35:06It's okay.
35:07Can I?
35:08Really?
35:09Go ahead.
35:10Really?
35:11I'll go.
35:12Wait a minute.
35:13Hello.
35:16There is someone who can make it in a short time.
35:20And then...
35:23Amazing.
35:24After this,
35:25the unknown MESSI continues to appear.
35:28This is delicious.
35:32In Ikitsukijima, which flourished with moss,
35:34the climax of looking for super local food.
35:38It's raining a lot.
35:40People call me Shike-Otoko.
35:42Why?
35:43When it rains,
35:47people in Ikitsukijima call me Shike-Otoko.
35:49Shike-Otoko.
35:50I don't want to be called that.
35:52Excuse me.
35:54Can I come in?
35:56It's very close.
35:57It's close to Tokyo.
35:59I'm Shike-Otoko.
36:02I'm Shike-Otoko 2.
36:06It's spacious.
36:09He rents a kitchen from Mr. Maruyama,
36:11who used to run a ryokan.
36:13He uses Kuromi-ae.
36:15It's big.
36:16Is it this big?
36:17It's big.
36:18He uses Aori-ika,
36:20which is called Mizu-ika in Kyushu.
36:23Kuromi-ae is used for this.
36:25It goes diagonally up.
36:27It transforms into a luxurious local dish.
36:30And then...
36:33Amazing.
36:35Thank you very much.
36:36I'm happy.
36:37A lot of people came.
36:40Three Kuromi-ae.
36:42Three Kuromi-ae?
36:43Yes.
36:44Three Kuromi-ae are served right away.
36:52Is it good as it is?
36:53Yes, it is.
36:54Just Kuromi-ae?
36:55Okay.
36:56I'll wash my hands.
36:57What is Kuromi-ae?
36:58Kuromi-ae is that.
37:00It's squid ink?
37:01It's squid ink?
37:02Yes.
37:03You call squid ink Kuromi-ae?
37:04That's right.
37:06This Kuromi-ae...
37:08You cook Kuromi-ae?
37:10Yes.
37:13What are you doing?
37:15What did you just put in?
37:17Salt.
37:19Salt.
37:20Salt.
37:22I put in some powder.
37:24I think it's salt or sugar.
37:26I'll put it in.
37:27Is it salt?
37:28It's good to have a whale.
37:30What do you put in it?
37:31Whale.
37:32It's Kuromi-ae, isn't it?
37:33Yes.
37:34Do you want me to cut it?
37:35Yes.
37:36Richard, come here.
37:38I'll go with you.
37:40Okay.
37:42They went to the fish market.
37:48Let's buy a whale.
37:49It's amazing.
37:52Whales are sold like this.
37:55They got a whale skin.
37:58In the supermarket of Ikitsuki-jima,
38:00whales are sold along with shrimps and sardines.
38:04They bought a whale skin and sugar.
38:08Thank you very much.
38:09It's very fast.
38:10Let's go.
38:11Thank you very much.
38:17It's fast.
38:18It's fast.
38:20What?
38:21It's fast.
38:22It's fast.
38:24Where's Richard?
38:25He's here.
38:26Richard was caught.
38:27Yes, he was caught.
38:28Right?
38:29He was caught.
38:30Welcome.
38:31Where are your feet?
38:33It's very fast.
38:35It's perfectly cooked.
38:36Does it have this much sugar?
38:38Yes, it's good.
38:39What else?
38:41What else is in it?
38:42Sesame seeds, miso.
38:44Miso.
38:45After that, we add sesame seeds.
38:49What are you making?
38:51It's black bean paste.
38:52Black bean paste.
38:53I didn't know it was like this.
38:55This is the last one.
38:57This is the last one.
39:00The smell of sesame seeds is amazing.
39:02There's a lot of sugar in it.
39:04I'll add more miso and ginger.
39:09It's fast.
39:11It's amazing.
39:13It's like a robot that cuts squid.
39:15It's started again.
39:19It's already found out.
39:21It already knows what I'm doing.
39:24It's always interesting.
39:27Squid.
39:28Squid.
39:30Should I turn on the light?
39:32Is it okay?
39:33It's okay.
39:35The ginger smells good.
39:36There's ginger in it.
39:37It smells good.
39:39What are you making with this?
39:41We're going to make it together.
39:42You're going to make it together?
39:43We're going to combine it.
39:45Combine.
39:47Combine ginger and daikon in the miso that contains squid and the skin of the whale that Richard bought.
39:54And the black bean paste is made at the end.
40:01Is it okay?
40:02And then.
40:04It's here.
40:05Mom, it's here.
40:09It's this color.
40:11It's the bone of a mambo.
40:13Bone?
40:14It's interesting.
40:16Mr. Tomiyama brought pickled plum and miso from the cartilage of a mambo.
40:23It looks like a pineapple.
40:25And.
40:26Tuna cotton.
40:27Cotton?
40:28Intestines.
40:29Wow, that's amazing.
40:31Look.
40:32Wow, that's amazing.
40:33The cotton they've been looking for so far is the kidney of a whale.
40:37And the cotton is the stomach of a tuna.
40:40Both are often boiled and eaten.
40:44And this.
40:46It's done.
40:48Is it?
40:51Is it?
40:52Katakya rice.
40:53Katakya.
40:55He contacted his relatives all over the island and got this precious frozen Katakya.
41:00He made me a rice bowl.
41:05Where are you going?
41:06Hey, hey.
41:07Go back.
41:08Go back.
41:11I'm sorry.
41:12It's like a normal seaweed.
41:16It's a rule.
41:20I do this every year.
41:22It's been an hour since they started making it.
41:26This is big.
41:27There's a lot of ginger.
41:29And.
41:31A total of six people.
41:33This is the dish made by Shiba's assistant, Sodoin.
41:39Wow.
41:41It's gorgeous.
41:43It's gorgeous.
41:44Kitsuki Island.
41:46It's kind.
41:47It's connected.
41:49What should I eat first?
41:51But this is it.
41:54I'll start with the black seaweed.
41:58It was quite difficult to cook.
42:03Thank you for it.
42:04Go ahead.
42:05It's good.
42:12It's good.
42:14Really?
42:15Yes.
42:16It's really good.
42:17It's a bit chewy.
42:19Because of the white part of the whale.
42:21It's good.
42:22It's good.
42:23The texture is good.
42:25They put a lot of things in it.
42:27Like radish.
42:28The white part of the whale.
42:29Yes, the white part.
42:30It's good.
42:31It's good.
42:32It's sweet.
42:33But the sweetness changes here.
42:35I've never eaten this before.
42:37It's your first time, isn't it?
42:38It's my first time.
42:39If I had Japanese sake, I would drink it forever.
42:42That's right.
42:43Let's drink sake.
42:44It's good to drink sake.
42:45Kitsuki Island was famous for squid ink dishes in the late Sengoku period.
42:51It is said that the missionary of Xavier Lanos passed it on to the Christians.
42:57In the island, the history of Christianity has been passed on.
43:00At the same time as the missionary of Christ, squid ink dishes have settled on the island.
43:05It is said that it has been eaten up.
43:08It also has the scent of sesame.
43:10It's really good.
43:12It's really good.
43:14Are you really saying that?
43:16Are you really saying that?
43:18Don't say that.
43:19Let's eat.
43:20Let's eat.
43:21Let's eat.
43:22Let's eat.
43:23I was looking for mochi.
43:25Thank you very much.
43:26Thank you very much.
43:27Thank you very much.
43:28He took all the soup stock.
43:30That's great.
43:31The soup stock is really good.
43:33He put the soup stock of the squid ink in the rice.
43:37It's really good.
43:39He only used the soup stock of the shellfish.
43:41He only used the soup stock of the shellfish.
43:42He took the soup stock and chopped the shellfish.
43:45Can you make such a taste with just the shellfish?
43:47It's elegant.
43:48It's simple, but it has an elegant taste.
43:52Katakya is also called Matsuwagai.
43:54It's a type of shellfish.
43:56It's stuck on a rock.
43:58It's often caught by the people of the island.
44:00It's rarely seen in the market.
44:03It's really good.
44:05It's really good.
44:07It's really good.
44:08It's cute.
44:12I'm sorry.
44:13I'll eat it.
44:14I'll eat it.
44:15I'll eat it.
44:16Please eat.
44:17I'll eat it.
44:18Is this a bone?
44:20It's cartilage.
44:21It's cartilage.
44:22It's cartilage.
44:23It's beautiful.
44:24I'll eat it.
44:28It has a different texture.
44:29It has a great texture.
44:32It has a different texture.
44:34It's good.
44:36Does cartilage change its texture depending on the place?
44:39The bones don't change.
44:42Is it because it's thick?
44:44I'll eat it with miso.
44:47I'll eat it.
44:48Please eat.
44:52It's good.
44:55It's my first time eating it.
44:57It's really all-purpose.
44:59It has a strong taste.
45:01The cartilage has a strong taste of miso.
45:05It also has a strong taste of vinegar.
45:08Do you put a lot of sauce on it?
45:09No, I don't.
45:11I don't put a lot of sauce on it.
45:13But it has a strong taste.
45:16What's the last dish?
45:18Is it tuna?
45:19It's tuna with cotton.
45:22This is vinegared fish.
45:26It's vinegared fish.
45:27I'm sorry. It might be sweet.
45:29I'll eat it.
45:30Please eat.
45:32It's good.
45:33It's good, isn't it?
45:35It's a different taste.
45:37I'm sorry it's sweet.
45:39It's good.
45:41It's sweet because I made it with vinegared fish.
45:45It's delicious.
45:47This is also chewy.
45:49It's a little chewy.
45:51That's right.
45:53It's sweet.
45:54It's good.
45:55Humans are sweet, too.
45:59It's good.
46:02What will Kuromiya, the squid, say?
46:06Norin Fisheries has investigated it.
46:08Is it on the list of co-cooking that they want to pass on to the next generation?
46:13It's not on the list.
46:20That's great.
46:21To be honest, I thought it was on the list.
46:23That means they only eat it around here.
46:26That's right.
46:28Six consecutive wins.
46:29That's great.
46:32What about tuna with cotton?
46:37It's not on the list.
46:40It's not on the list.
46:44Is this one?
46:46No, it's different.
46:49It's a little different.
46:54There are two counts, but I will announce it at once.
46:59What about pickled plum and pickled miso?
47:03It's closed.
47:04Now.
47:071000.
47:09That's great.
47:13This is 9.
47:16It's closed now, but it's registered to MESSI.
47:19Can they get two digits?
47:23Is there rice cooked by Katakya?
47:26No.
47:27What about it?
47:28It's on the list.
47:30What about rice cooked by Katakya?
47:34Norin Fisheries has investigated it.
47:36Is it on the list of co-cooking that they want to pass on to the next generation?
47:42It's registered to MESSI.
47:45Now.
47:481000.
47:51They did it.
47:5310 consecutive wins.
47:55That's great.
47:56Wait a minute.
47:57What's on the list?
48:00Lemon tea.
48:01Lemon tea is on the list.
48:03Salad.
48:04Salad, right?
48:05It's on the list.
48:06It's on the list.
48:07It's on the list.
48:08It means that we were able to find something very local.
48:13That's right.
48:14Anyway, they connected us.
48:16We don't have such a close relationship in Tokyo anymore.
48:19I felt that the good old days are still there.
48:24It was really warm.
48:26It was warm.
48:27It was warm.
48:30Thank you very much.
48:33In the past six hours, the two of them have received the list of co-cooking of Norin Fisheries.
48:40There are a total of 10 dishes including Jirijiri and squid.
48:46Thank you to everyone on Ikitsukijima.
48:50Let me talk to you.
48:52I'm asking about co-cooking.
48:54It's been half a year since I came here.
48:57What?
48:58I've only met people on the island so far.
49:02It's working!
49:03Amazing!
49:04It's working!
49:05That's right.
49:08It's bitter!
49:09It's bitter!