世界！ニッポン行きたい人応援団 2025年3月17日 けんちん汁を愛するドイツ人が来日！～北関東のけんちん汁を巡る～
#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
Category
📺
TVTranscript
00:00This time, the person who came to Japan is...
00:06Christine!
00:09Welcome to Japan!
00:13Hi!
00:16I'm so excited to experience this!
00:22It's like this.
00:25Christine is from Germany.
00:31She lives in...
00:37Hamburg, a northern city.
00:43I think it's around here.
00:51Hello!
00:53Welcome!
00:55I'm Christine.
00:57Nice to meet you.
00:59I'm Yoruku-san.
01:01Nice to meet you.
01:03What a wonderful house!
01:07There are so many things here.
01:10Yoruku-san, the sculptor's husband, lives with Christine.
01:16What is a Japanese thing that you can't stop loving?
01:23It's burdock.
01:25Burdock?
01:27You make it with these vegetables.
01:30I think everyone in Japan likes it.
01:34It's food.
01:39Could this be...
01:45Kenchin-jiru?
01:47Kenchin-jiru!
01:49Kenchin-jiru!
01:51Look at this.
01:53It looks delicious!
01:57I love Kenchin-jiru.
02:03Kenchin-jiru warms you up in the cold winter
02:08by using daikon, burdock, and carrots.
02:13It's different from Kenchin-jiru.
02:16About 770 years ago,
02:19Kenchin-jiru was invented in Kamakura.
02:28It's called Kenchin-jiru because it's raw.
02:33I didn't know that.
02:35Kenchin-jiru spread all over the country
02:39and became a local dish.
02:43It's famous for its unique name and seasoning.
02:47Now, Kenchin-jiru is used in udon and soba.
02:53It depends on the region.
02:56Ken-chan!
02:59German soup is made with consomme.
03:02Japanese soup is made with natural ingredients.
03:05I was surprised.
03:08Christine is a yoga instructor.
03:12She's interested in eating vegetables.
03:16So, she's going to cook chicken.
03:19A window!
03:22Vegetables are stored outside the window.
03:27Look at this.
03:30Look at this.
03:32Isn't it great?
03:35In fact, to make Kenchin-jiru,
03:38she rented a field of about 12 plants
03:41and grew vegetables herself 3 years ago.
03:44She made a field of Kenchin-jiru.
03:47If you put it in the refrigerator, it deteriorates quickly.
03:50So, I put it outside the house in winter.
03:54In Hamburg, the temperature is below 10 degrees in winter.
03:58Instead of a refrigerator,
04:01Christine became interested in Japanese culture
04:04when she was a student.
04:07She was interested in the world of Ukiyo-e
04:10by Hiroshige Utagawa.
04:13Finally, she became interested in food culture.
04:16Does it mean she loves Japan?
04:19So, she found Kenchin-jiru in a Japanese cookbook.
04:22Kenchin-jiru is made with vegetables only.
04:26Therefore, the recipe is self-taught.
04:31I want to learn how to cut vegetables.
04:34I want to learn how to cut vegetables.
04:41Carrots are cut like the shape of a ginkgo leaf.
04:48Burdock is cut like a pencil.
04:52Burdock is cut like a pencil.
04:55Is this correct?
05:02Dashi is made with shiitake and kelp.
05:07She doesn't use bonito dashi.
05:14The ingredients are cut with sesame oil.
05:22I want it to be fragrant.
05:26There is an order.
05:30That's right.
05:33Shiitake comes first, then burdock.
05:36It's just based on my experience.
05:39I don't know if it's correct in Japan.
05:44Dashi and soy sauce are added.
05:47Then, boil it.
05:54She has never been to Japan.
05:59I had a yoga class.
06:02I had a yoga class.
06:08I'm fine.
06:11I can cook.
06:14She has a wish.
06:18My soup is self-taught.
06:22I want to learn how to make soup stock and seasonings.
06:28Then.
06:34It looks good.
06:38Let's eat.
06:42Then.
06:45Hello.
06:48A friend of her yoga class.
06:54They have a soup stock party.
06:57A soup stock party.
07:04Each vegetable has a gentle taste.
07:07Each vegetable has a gentle taste.
07:10I like vegetables.
07:13If I can taste the real thing, I can make it more delicious.
07:16If I can taste the real thing, I can make it more delicious.
07:24I want to learn how to make real soup stock in Japan.
07:27I want to learn how to make real soup stock in Japan.
07:30I want to go to Japan.
07:33Then, Christine.
07:37Let's go to Japan.
07:40Welcome to Japan.
07:45They go to her house to say hello.
07:48They go to her house to say hello.
07:51I like this moment.
07:56She doesn't know that she can go to Japan.
07:59She doesn't know that she can go to Japan.
08:06Hello.
08:13Look.
08:23Beautiful.
08:27Do you know what this means?
08:30No, I don't know.
08:33Do you want to go to Japan?
08:36Yes.
08:37No.
08:38Yes.
08:39No.
08:40Really?
08:41Yes.
08:42Really?
08:43Yes.
08:44Really?
08:45Yes.
08:49Amazing.
08:50What a nice invitation card.
08:53Great.
08:54Germany, Japan.
08:58Good.
09:02That's great.
09:03I like it.
09:05I like it very much.
09:07I want to take a picture.
09:09Because it's art.
09:13Here she comes.
09:14And so...
09:19Christine.
09:20Welcome to Japan.
09:22Welcome to Japan.
09:25She goes to Japan for the first time.
09:29She goes to...
09:33KITAKANTO.
09:37KITAKANTO.
09:40Nasu Town, Tochigi Prefecture.
09:43Why Nasu?
09:45There is a popular restaurant here.
09:49There is a popular restaurant here.
09:51I'm so excited.
09:52I'm so hungry.
09:55Chaya Usaburo, a nostalgic place with an old house.
10:00What a nice restaurant.
10:02An hour before the opening.
10:04The parking lot is big.
10:06Here she comes.
10:08Is she going to be full?
10:10She comes more and more.
10:11An hour before the opening, right?
10:13Customers come one after another.
10:15She's waiting in line.
10:17Amazing.
10:18Some people wait in a car.
10:23On a busy day, there are about 400 people.
10:27Is it that good?
10:30Christine also waits in line.
10:33It's so popular.
10:37Amazing.
10:40Let's ask the customers what they think.
10:44Kenchinjiru mochi.
10:45Kenchinjiru mochi?
10:49This is one of the most famous restaurants in Nasu.
10:53All the Kenchinjiru was delicious.
10:57So customers come here several times.
11:00An hour before the opening.
11:06It's Buzan.
11:07She's here.
11:09The order is finally decided.
11:14Kenchinjiru?
11:15She doesn't look at other menus.
11:19Only Kenchinjiru?
11:26This is the first Kenchinjiru in Japan.
11:32It smells good.
11:34I've been looking forward to it.
11:37Kenchinjiru made with tea and Usaburo is made with miso.
11:41It looks delicious.
11:43It's cheap.
11:44It's cheap, isn't it?
11:45It's only 100 yen.
11:46It's her first time to eat Kenchinjiru in Japan.
11:52Let's eat.
12:01Burdock?
12:02Konjac?
12:04It's very delicious.
12:07The flavor of miso is very mild.
12:10It looks delicious.
12:17It's really delicious.
12:20The menu with okowa and mochi is also popular.
12:24What is this?
12:27Kenchin udon.
12:29It's the second time.
12:31She wants to eat udon, so she adds Kenchin udon.
12:40Wow.
12:43It's perfect.
12:46It's my first time to eat this kind of chewy udon.
12:50I understand why people want to eat it.
12:54It's wonderful.
12:56It looks good.
12:58I finished it.
13:01That's great.
13:02That's great.
13:03Gochisousama.
13:06It was worth waiting for.
13:11Usaburo Chaya, thank you very much.
13:15The first Kenchinjiru was the best.
13:18The next destination is
13:21next to Tochigi Prefecture in the north of Japan.
13:25It's Hitachiota City in Ibaraki Prefecture.
13:30Kenchinjiru has two essential ingredients.
13:37This is Kenchin soba.
13:40Soba.
13:43It sounds good.
13:46This is Tokiwaya, which has been in business for 65 years.
13:54Its specialty is Tsuke Kenchin.
13:57You can eat cold soba with hot Kenchinjiru.
14:02I see.
14:05Kanasago Prefecture is the birthplace of Hitachi Akisoba, which is excellent in its aroma and flavor.
14:14Kenchinjiru is popular in Ibaraki Prefecture, where you can get a lot of konsai.
14:19It is said that the food culture of Tsuke soba spread from Mitohan in the Edo period.
14:25I see.
14:26Christine ordered Tsuke Kenchin without hesitation.
14:31Welcome.
14:34Christine, I'm from Hamburg.
14:37Thank you for coming from far away.
14:39This is Tsuke Kenchin soba.
14:43Freshly made soba with Kenchinjiru, a large ingredient.
14:48It looks delicious.
14:50They are particular about using soba broth as a substitute for soy sauce.
14:55It goes well with soba.
14:58This is Tsuke Kenchin soba.
15:01It's big.
15:02It's big.
15:08It has a very strong flavor.
15:15It's delicious.
15:16Thank you very much.
15:19Is this konjac?
15:21This is sweet potato.
15:23Sweet potato?
15:28It's really delicious.
15:32This big sweet potato is a type of sweet potato.
15:36It's a sweet potato.
15:38It's not sticky and has a strong texture.
15:44What is this?
15:46This is a type of sweet potato called Imogara.
15:50A type of sweet potato?
15:54Imogara is a type of sweet potato that has been dried.
16:03It's Kenchinjiru because it contains sweet potato and Imogara.
16:09And...
16:10I want to eat Tsuke Kenchin soba, too.
16:15Christine added Tsuke Kenchin, too.
16:20Christine eats a lot.
16:22She eats a lot.
16:28The soba has a strong flavor of soy sauce.
16:32It's a different level of deliciousness.
16:36Is there a secret to its deliciousness?
16:39It's called Kaeshi.
16:41It contains soy sauce, mirin, and sugar.
16:46I made the soy sauce myself.
16:49The secret to its deliciousness is the special Kaeshi that has been aged for four months.
16:55Could you teach me how to make Tsuke Kenchin?
16:59I'd love to.
17:01But I don't think I can do it as well as Christine.
17:04Christine?
17:06You can't beat your husband.
17:11She asked Christine to teach her how to make Tsuke Kenchin.
17:24Akiko, who makes Kenchinjiru every morning, teaches her how to make Kenchinjiru.
17:31It takes a lot of time to make Kenchinjiru.
17:40To keep the umami from escaping, she stirs the oil and stir-fries it.
17:45I use bonito flakes, mackerel flakes, and soda.
17:50She's particular about making three kinds of fish broth.
17:54It's rich in flavor with its aroma and sweetness.
18:00Now, I'm going to boil it.
18:02Once it's boiled, I'll season it.
18:08And then...
18:09What is it?
18:11It's sweet potato.
18:13This is the sweet potato, right?
18:15It's this big.
18:17It's been 20 years since the sweet potato was produced, and it's been directly imported.
18:24This is the sweet potato stem, right?
18:26Yes, it's the stem.
18:29Sweet potatoes are harvested from autumn to winter for a year.
18:33But there's a reason why it takes so much time.
18:36Kenchinjiru is Kenchinjiru with sweet potatoes and sweet potatoes.
18:41Oh, I see.
18:44Sweet potatoes are a must-have vegetable.
18:48Because it takes a long time to soften,
18:52the owner of a soba restaurant gives Christine a hand.
18:59Akisoba in Kitazawa has a lot of meat and a lot of grains.
19:06It's rich in flavor with its aroma and sweetness.
19:09It's one of the best soba restaurants.
19:13She's going to use freshly made soba flour.
19:19She's going to knead the dough with a rolling pin.
19:23It feels so good when the dough stretches.
19:28Next, she's going to cut the soba.
19:32Wow.
19:34I'm surprised to see this for the first time.
19:37It's hard for the owner to cut it evenly.
19:42If you cut it like this, you can fold it like this.
19:50Will she be able to do it well?
19:56It's a bit thick.
19:57It's a bit thick.
19:59That's right. It's difficult.
20:01This is difficult.
20:03This is thick.
20:06It's difficult.
20:11But she's doing it step by step.
20:16She's getting better at it.
20:21It's okay.
20:23You can stand up as a soba restaurant owner.
20:25She's fast.
20:27She's a kind boss.
20:28Really?
20:30On the other hand,
20:34she's going to finish the soup.
20:39She's going to season it.
20:41I'm going to add soy sauce and kaeshi.
20:44It's a secret kaeshi.
20:45I'm going to season it with soy sauce.
20:48She's going to add three spoons of soy sauce.
20:50She's going to add 1.5 spoons of kaeshi.
20:52She's going to add 1.5 spoons of soy sauce.
20:55It's a soup with a rich flavor of soy sauce with dashi and kaeshi.
21:03When you add three spoons of soy sauce and kaeshi,
21:07it keeps coming out of your mouth.
21:10That's how my mother feels.
21:16And then,
21:17the soba that Christine made
21:19Mine's soba?
21:20She's good.
21:21She's good at making soba.
21:23Mine's soba.
21:25Number one.
21:27She's so kind.
21:28I'm so happy.
21:30I'm so happy that she said that.
21:34The soba that she made with the soup she made.
21:42It's good.
21:44It's good.
21:46After this,
21:47they head to Gunma Prefecture, a famous place for konjac,
21:50which is essential for kenchinjiru.
21:53We're here.
21:54Kenchinjiru is amazing in North Kanto.
22:00They head to the studio of Soba-Dokoro Tokiwaya's Tsukekenchin Soba
22:03in Hitachi, Ibaraki Prefecture.
22:07Soba-Dokoro Tokiwaya's Tsukekenchin Soba
22:13This is...
22:15delicious.
22:16It's very sweet.
22:18The sweet potato is delicious.
22:20The sweet potato is very delicious.
22:21It's delicious.
22:23The texture of the sweet potato is...
22:26It's fluffy and crispy.
22:33It goes well with the soba.
22:36This is delicious.
22:37To be honest, I underestimated kenchinjiru.
22:39I underestimated it.
22:40It says,
22:41it's delicious, so please go to the next one.
22:44I don't think so.
22:47Christine from Germany loves kenchinjiru.
22:53She made her own soba with soy sauce-flavored kenchinjiru
22:57with sweet potato and sweet potato.
23:06Is it delicious?
23:07It's delicious.
23:08It's delicious.
23:11I've never seen anyone who can make soba so well.
23:17Thank you very much.
23:26Thank you for teaching me how to make soba.
23:31This will be a lifetime memory for me.
23:34Please take care of your health and do your best.
23:39I'll be back soon.
23:45This is the cotton swab I used today.
23:52And...
23:54This is the kitchen knife I used today.
23:56No way.
23:58Really?
24:00I can't believe it.
24:01I can't believe it.
24:03She was conscious of the tools so that she could make soba in Germany.
24:08I have to be good at making soba.
24:11Akiko gave him sweet potato.
24:14I'm happy.
24:22Thank you very much, Tokiwaya.