あぐり王国北海道NEXT 2025年2月16日 オリジナルスイーツ開発！あんこの製造現場へ！
#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
Category
📺
TVTranscript
00:00Aguri Kingdom Original Sweets Development Project Part 3!
00:08Oh, it's already part 3?
00:10Original Sweets Development Project
00:15The journey so far
00:19We're visiting Hakodate, the city of the sea
00:22We've come all the way to Hakodate
00:25A collaboration between Snuffles and Aguri Kingdom, a super popular sweet shop in Hakodate
00:32Snuffles' signature menu, Cheese Omelette
00:35and Hokkaido farm, Yukari's ingredients
00:38will be combined to create an original product
00:44I thought this would be the best
00:48Here's the result
00:50One, two
00:53It's anko
00:55It's a half cup
00:59Will she combine the ingredients into anko?
01:02Or will she make it into a half cup?
01:06The leader and Moriyana have a heated debate
01:09I think cheese cake and anko are new and interesting
01:14I see
01:15I also thought anko was delicious
01:20With the advice of the advisor, the ingredients for the cheese omelette
01:26will be made into anko
01:31Azuki beans, the ingredient of anko, will be used by Mr. Tokachi
01:36Let's take a look at the azuki beans farm in Shikaoi Town
01:43I'm more interested in this than the combine
01:46This truck is amazing
01:48Are you ready for this?
01:50I'm ready!
01:53It's cool
01:54The last thing you need is not wisdom, but determination
02:00What kind of words will come out of your mouth?
02:05I'm ready
02:07I'm ready!
02:14On the other hand, they are heading to Yakumo Town
02:18to look for the ingredient of cheese cake
02:22There's an old legend that the model of Peko-chan
02:25is the daughter of the yakumo farm
02:28What?
02:30With this connection, Peko-chan and the yakumo farm are connected
02:34Peko-chan is the daughter of the yakumo farm?
02:38They are entering the Daikan Farm,
02:40which is the ingredient of Fujiya Milky
02:45It's also the ingredient of the cheese omelette of Snuffles
02:49The two advisors help Raku-no
02:54It's a good drink
02:56It's too cute
03:00This is the mother of six children
03:03It's delicious
03:04How do you feel when you look at your face?
03:06I want to have seven children
03:09She wants to have another child
03:12The project team has deepened their understanding and love for the ingredients
03:17And the story is about to begin
03:23It's freshly made red bean paste
03:25Let's eat
03:26Wow, it's delicious!
03:28It's fluffy
03:29It's like a dream
03:32What is the next episode of Aguri Kingdom?
03:36The third episode of the original sweets development project
03:42They rush to the red bean paste factory, which Tokachi-san is particular about
03:48The red bean paste selection meeting is over
03:53Both of them are delicious
03:57I'm sorry
03:58Are you talking to yourself?
04:01A curious experience that the animals in reality have never had
04:04That's why I bring them together
04:07Is this the investigation of science fiction movies?
04:13A story that draws attention to a platform
04:21To realise their dreams
04:25To take courage
04:28This is the third part of our show.
04:50Where are we going today?
04:51We're going to Ikeda-cho.
04:52Oh, we're going to a wine bar!
04:54We're going to have a toast with Ikeda beef and wine.
04:57That's fine, but...
04:59We're going to visit Tokachi Sengan, a wine bar in Ikeda-cho.
05:05We're going to learn how to make sweet red bean paste.
05:11And we're not the only ones.
05:13We're also in charge of making cheese omelettes.
05:16We have a member of the project team with us today.
05:19Come on in!
05:22I hope it's sunny.
05:27Nice to meet you.
05:29Have you ever seen the production site of sweet red bean paste?
05:33No, I haven't.
05:35It's my first time.
05:36You're originally in charge of Western sweets.
05:40That's right.
05:41But you're trying out a lot of different things, right?
05:49That's right. I'm trying out both sweet red bean paste and sweet red bean paste.
05:54You're trying them out?
05:56Yes.
05:57Even though you're so busy?
05:58No.
05:59You shouldn't be doing that.
06:01I just realized that we're talking about different things.
06:04What?
06:05I'm trying out sweet red bean paste.
06:07If you're going to say that, I'll go with sweet red bean paste.
06:13But there's a condition.
06:17There's a forest of conditions.
06:18If you're going to use sweet red bean paste, I'll definitely go with sweet red bean paste.
06:22You'll go with sweet red bean paste?
06:23Yes.
06:24I said I'd go with Huskat.
06:26But everyone else said that sweet red bean paste was better.
06:30If you're going to use sweet red bean paste, I'll go with sweet red bean paste.
06:34That's what we agreed on.
06:36I think sweet red bean paste is good.
06:39But is sweet red bean paste also good?
06:42Yes, both of them are good.
06:46I'd like you to compare them later.
06:50Now, let's go to the factory of Tokachi Seian.
06:56Let's talk to them.
06:58Please wait over there.
07:00This is Hideki Maekawa from Tokachi Seian.
07:03Nice to meet you.
07:04Nice to meet you, too.
07:06Nice to meet you, too.
07:08How many years has Tokachi Seian been around?
07:12It's been 37 years since Tokachi Seian.
07:15Before that, it was called Sazae Seian.
07:19If you include that, it's been over 50 years.
07:21It's been 53 years.
07:22It's been 53 years?
07:24I'm 53 years old.
07:25What do you mean?
07:26I'm sorry, but there's a lot of information.
07:30First of all, Tokachi Seian is 53 years old.
07:35Tokachi Seian is 53 years old.
07:36Maekawa Seian is 53 years old.
07:38Morisaki Seian is 53 years old.
07:43We're the same age.
07:46What kind of red bean paste do you make?
07:5070% of it is for Sazae Seian.
07:54It's red bean paste from Ohagi.
07:57It's also called Oyaki.
07:59Is Tokachi Seian's red bean paste the main ingredient?
08:02Yes, Tokachi Seian is the main ingredient.
08:05We use red bean paste from Tokachi Seian.
08:07We make a lot of it.
08:10We make about 3.6 tons a day.
08:133.6 tons a day?
08:15It's made by Tokachi Seian.
08:20It's made by Tokachi Seian.
08:27That's how much red bean paste Tokachi Seian has.
08:32It's amazing.
08:34What will happen to the red bean paste?
08:37Let's see how they make the red bean paste.
08:42Before making the red bean paste,
08:45I'll show you how to wash the red bean paste.
08:51Please put the beans in now.
08:56It's clean.
08:59How do you wash it?
09:02Like this.
09:03From the top?
09:05It's dripping.
09:09It's like an elevator.
09:12When it's dripping,
09:14the red bean paste will go inside.
09:18It's true.
09:19It's shaking from right to left.
09:22It's shaking.
09:23You wash it with water.
09:25The surface of the red bean paste is hard.
09:28It's a fine scratch.
09:31It's already scratched.
09:34Can I take a look?
09:35Go ahead.
09:36I don't think you can see it in the flesh.
09:39I don't see it.
09:40What happens if you don't scratch it?
09:43It's hard to boil it.
09:46It's called raw boiling.
09:49I see.
09:51To make it easier to drink water,
09:54use water and a magnet to remove impurities other than beans.
10:05After letting the beans soak in water for a day,
10:09boil them in a pot.
10:12After boiling them,
10:13it's time to make the red bean paste.
10:17The red bean paste has a skin.
10:20The skin is used to remove impurities from the red bean paste.
10:25Do you throw it away?
10:26No, we don't throw it away.
10:27We use the red bean paste to make the red bean paste.
10:33We use the red bean paste to make the red bean paste.
10:38That's great.
10:39The red bean paste has saponin,
10:42which is good for your throat.
10:46Check if the red bean paste is cooked.
10:49Then, it's time to boil it.
10:52Check if it's cooked.
10:58It looks delicious.
11:00It's cooked well.
11:03It's swollen.
11:05Do you crush it?
11:06Yes.
11:07Check if it's cooked.
11:10Check if it's cooked evenly.
11:13Can I try it?
11:16It's hot.
11:19It must be hot.
11:21It must be hot.
11:22It's hot.
11:23It's cooked well.
11:26The red bean paste is ready.
11:30It's ready.
11:31It's red.
11:33That's great.
11:35The red bean paste has saponin,
11:38which is good for your throat.
11:41It's red.
11:42It's red.
11:43It's still hot.
11:46It's like a hot spring in Tokachi.
11:49It's like a hot spring in Tokachi.
11:52Does the water remove the sour taste?
11:56Yes.
11:57The sour taste is not good for the red bean paste.
12:02So, we use the red bean paste to reduce the sour taste.
12:07When it's done, add sugar and salt and knead.
12:13Can I take a look?
12:19There are a lot of sugar.
12:21There are many kinds of sugar.
12:26There are brown sugar and white sugar.
12:29This is white sugar.
12:32After kneading the ingredients for 30 minutes, the red bean paste is ready.
12:39It's hot.
12:40Would you like to try it?
12:41Do I have to eat it?
12:43I don't have to.
12:45This is freshly made red bean paste.
12:48Haruka, try it.
12:50I'll try it.
12:57It's good.
12:58Is it good?
12:59I'm glad.
13:00It's good.
13:02I'll try it.
13:07It's good.
13:09It's good.
13:11It's like a freshly made red bean paste.
13:15But, it has a good texture.
13:17It's fluffy.
13:19It's like a dream.
13:21It's good.
13:23I'll try it.
13:25It's good.
13:30It's so good.
13:33It's well-kneaded.
13:35It's fluffy and smooth.
13:39But, it has a crunchy texture.
13:44It's good.
13:45We just ate red bean paste.
13:49I heard that they also make red bean paste here.
13:54There are not only two kinds of red bean paste.
13:58There are 14 kinds of red bean paste.
14:0114 kinds?
14:02Only red bean paste?
14:03Yes.
14:04There are 7 kinds of red bean paste.
14:08It goes well with ohagi, oyaki, and dango.
14:13So, they make red bean paste with different sweetness and hardness.
14:19Did you hear that?
14:21Red bean paste goes well with everything.
14:24So, let's think about which red bean paste goes well with our cheese omelette.
14:34I got it.
14:37Are you going to compare them again?
14:39Yes.
14:40Are you going to do it again?
14:42No, no, no.
14:44After the commercial, the tasting session is over.
14:53From now on, this is the second meeting of the original sweets development project.
15:03Let's decide which red bean paste to put inside.
15:07Yes.
15:09From now on, they will choose the red bean paste to put inside the cheese omelette.
15:18What do you think about the two kinds of red bean paste?
15:22I think the red bean paste is smoother.
15:29And the red bean paste is firmer.
15:35So, I think the red bean paste is easier to make.
15:39Which one do you like?
15:42Personally, I like the red bean paste.
15:45Then, let's go with the red bean paste.
15:46No, no.
15:48We have to judge the red bean paste carefully.
15:54Mayakawa-san, please give us your opinion as a red bean paste maker.
16:03I'll try the red bean paste first.
16:11I like the way the spoon goes in.
16:15I'll try it.
16:20It's great.
16:22The cheese and the red bean paste go well together.
16:25It's smooth.
16:26It's delicious.
16:28I'll try the red bean paste.
16:30It looks like this.
16:32It looks like a grain of rice.
16:38It's different.
16:44I see.
16:45It's delicious.
16:46After the cheese omelette melts in my mouth, I can feel the red bean paste.
16:52And the texture of the red bean paste.
16:54It makes me feel like I'm eating red bean paste.
16:59I'll try the red bean paste.
17:01It's soft and nice.
17:04I like it.
17:06I'll try it.
17:09It's delicious.
17:11It's delicious.
17:12It's delicious.
17:16The softness of the cheese omelette and the smoothness of the red bean paste go well together.
17:24They go well together.
17:26Who said that the red bean paste is good?
17:30The first cup is good.
17:32The first cup is good.
17:33The red bean paste is good.
17:35Is that so?
17:36Stop it.
17:37Is that so?
17:38Stop it.
17:39It wasn't the red bean paste.
17:40Stop it.
17:41The texture of the red bean paste is firm.
17:45It's firm.
17:46It looks delicious.
17:47I'll try it.
17:56Don't hesitate.
17:57You hesitated.
17:58You hesitated.
18:00You said that the red bean paste is good.
18:02It's delicious.
18:03It's delicious.
18:05Both of them are delicious.
18:08I'm sorry.
18:10Did you just say that?
18:12Did you just say that on TV?
18:17What does Maekawa, the red bean paste specialist, think?
18:21Both of them are delicious.
18:22Yes.
18:23Personally, I think the red bean paste is good.
18:27You said that.
18:28Hara thinks that the red bean paste is good.
18:30Maekawa thinks that the red bean paste is good.
18:32We have decided.
18:33We have decided.
18:34Both of them are professionals.
18:36This is the opinion of an amateur.
18:40I'm in trouble.
18:42Mori-san, I've decided.
18:43I've decided, too.
18:44Can I say it?
18:45I'll say it.
18:46One, two, three.
18:48The red bean paste is good.
18:49Wow.
18:52Mori-san.
18:54The red bean paste is good.
19:01The red bean paste is good.
19:02I'm sorry.
19:03The combination of cheese omelette and red bean paste was great.
19:11However, the presence of the red bean paste is not good.
19:18I wanted the presence of the red bean paste as a agricultural product.
19:22When I thought so, I thought that the presence of the red bean paste as an agricultural product was better.
19:30I thought that the producers' feelings would be better conveyed.
19:34I thought that the red bean paste would be better.
19:39The recipe of the red bean paste is important.
19:46Which one is soft and which one is hard?
19:48Which one is good?
19:49Do you prepare it?
19:50Do you prepare it?
19:51Yes.
19:52I don't prepare it.
19:54I decide the best of red bean paste.
19:56I understand.
19:58I'm in a hurry.
19:59I'm in a hurry.
20:00I'm in a hurry.
20:02I prepare the hard red bean paste and the soft red bean paste.
20:04Thank you very much.
20:06After the commercial, the ultimate combination will be decided.
20:12This is it.
20:17The red bean paste is soft and the red bean paste is hard.
20:25This is a difficult question.
20:30From now on, we will choose which one is soft and which one is hard.
20:38The hard red bean paste is used for clothing.
20:43The soft red bean paste is used for BBQ.
20:47The sweetness and hardness are different.
20:51The red bean paste is a little higher.
20:54The BBQ is a little lower because heat is added.
20:59If you make it warm, you can feel the sweetness and spiciness.
21:07Then, the leader, please.
21:08I'll peel it off.
21:12I wonder how different soft and hard red bean paste are.
21:15You'll know when you eat it.
21:16I see.
21:17I'll eat it.
21:21It's smooth.
21:23Even though there are grains, it's smooth.
21:27It's between the red bean paste I made and the red bean paste I made.
21:32The hard one is the red bean paste I made.
21:38By the way, the hard red bean paste takes a long time to knead the red bean paste,
21:42so there are fewer grains.
21:45The soft red bean paste is made by kneading the remaining grains.
21:57This is it.
21:58This is it.
22:00This is it.
22:01It's delicious.
22:03When you eat the red bean paste, you can feel a sense of unity with the cheese.
22:07In addition to that, there are red bean paste and beans.
22:10That's right.
22:11This is it.
22:12This is it.
22:16The softer the red bean paste is, the more grains there are.
22:25What is the combination of the great praise?
22:29One, two, three.
22:31The softer the red bean paste is, the more grains there are.
22:38This is it.
22:39This is it.
22:41You can make a very delicious omelet.
22:44I'm looking at the camera.
22:47Viewers, you can make a great omelet.
22:51It's like TV shopping.
22:54It's a rare opportunity for us to have you eat not only ohagi and oyaki.
23:02As a company, we would like to expand the menu by all means.
23:08It will be released this spring, so please look forward to it.
23:14Please look forward to it.