世界！ニッポン行きたい人応援団 2025年3月31日 巻き寿司を愛するオーストラリア人が登場！200年以上の伝統を持つご当地巻き寿司『祭り寿司』
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#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
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TVTranscript
00:00Teleto!
00:30Teleto!
01:01Hello!
01:03Hello!
01:05Nice to meet you.
01:07Thank you for coming.
01:09I'm Kuni.
01:11Nice to meet you.
01:13My name is Hiroko.
01:15Hiroko.
01:16My name is Eiko Tanabe.
01:19My name is Rachel.
01:22I love Makizushi.
01:24I'm happy to hear that.
01:26Nice to meet you.
01:28Nice to meet you, too.
01:30They welcomed us with a hand-made name tag.
01:34I'm so happy.
01:36Rakudokai members are spreading the tradition of Goto-uchi Makizushi to the local area.
01:44This is a local dish from Boso.
01:50That's amazing.
01:53Let's take a look.
01:57We made this for you.
02:01Please have a look.
02:03Here you go.
02:05It's beautiful.
02:07It's a flower.
02:09It's beautiful.
02:11It's so beautiful.
02:13It's cute.
02:15It's beautiful.
02:17Is this Matsuri-zushi?
02:19Yes, it is.
02:21Have you ever seen a picture of this?
02:25There are many people in Australia who don't know about this.
02:31I'm so happy.
02:35Matsuri-zushi is a local dish from Boso, which has a beautiful cross section.
02:42I see.
02:46Matsuri-zushi is a local dish from Boso, which has a beautiful cross section.
02:52Each house has its own design.
02:56The design is passed down from the parents.
03:00I used to eat Matsuri-zushi when I was a child.
03:04It was the best.
03:06I see.
03:08By the way, my mother's Matsuri-zushi was so memorable that she wrote a book about how to make it.
03:16It's amazing.
03:18She's the president.
03:20It's a beautiful design.
03:22Do you know what pattern it is?
03:24I'm under pressure.
03:28Is it a rose?
03:32It's a rose.
03:35This is a plum.
03:39This is called Tsubaki.
03:45There are more than 40 kinds of patterns, including basic patterns such as grass flowers and mochi.
03:53Thank you for it.
04:01It's delicious.
04:02Is it?
04:05The sweetness of vinegared rice is just right.
04:08The accent is pickled ginger.
04:11It's pickled ginger.
04:13I'm sorry to break such a beautiful thing.
04:22I'd like you to tell me how you make such a beautiful Matsuri-zushi.
04:28I'm very happy that you came all the way from far away to learn.
04:33I'll do my best.
04:40Excuse me.
04:44It's amazing.
04:47I'm sorry.
04:49How do you make Matsuri-zushi, which has been passed down for more than 200 years?
04:56I'll start with plums.
05:02Plums are the basis of flower patterns.
05:07This is pink rice.
05:09I'll divide it into five.
05:13These are the five petals.
05:17How do you make vinegared rice pink?
05:20There is a purple sweet potato.
05:25I soak it in vinegar to make a extract.
05:32Add sugar and salt to make a pink vinegared rice.
05:37It's a very natural color.
05:40Make sure the rice doesn't stick out.
05:43Put the vinegared rice on the thinly sliced seaweed and roll it.
05:48I'll make a small one first.
05:54How is it?
05:56Excuse me.
06:02Actually, I've been practicing thin rolling before I came to Japan.
06:10My boyfriend ate a lot.
06:14Love. Only love.
06:17That's a good one.
06:19It's a famous saying.
06:22I've made five.
06:24Please make your hands like this.
06:27Put it there.
06:32Then it will look like this.
06:36Put the thinly sliced seaweed on the rolled vinegared rice and put the carrot in the middle.
06:42How is it?
06:43Please do it slowly.
06:44Is it okay?
06:45It's okay.
06:46One more time.
06:47By wrapping the carrot in five thin rolls, it will look like a flower petal.
06:53I'll leave it for a while.
06:56Next, put the thinly sliced egg on the vinegared rice.
07:01If you decide from the surroundings little by little, the distribution of the rice is good.
07:09If you do it from the middle, the rice won't go to the edge.
07:13It's strange, but I use the same amount.
07:18This method seems to be good.
07:23At that time, as you already know, don't put pressure on your fingertips.
07:29And don't push with your fingertips.
07:33I'm sorry. I was doing it.
07:37It's okay, it's okay.
07:39I can't help it.
07:43I'll do it as I was taught.
07:45You can see the egg here, right?
07:48Wow, it's completely different.
07:53Put the thinly rolled vinegared rice in the middle.
07:59Please put it in this state.
08:03One by one.
08:05I see.
08:08Hold it down firmly.
08:10This is done.
08:13Wow, it's beautiful.
08:16It's beautiful.
08:20What's next?
08:22What's this?
08:24What is this box?
08:27This is made to cut the same interval.
08:33Convenient.
08:34Who made it?
08:37My wife.
08:38Wife?
08:41I'm sorry.
08:44Please be careful.
08:48What is this?
08:52Matsuri Sushi is over 10 cm in diameter.
08:57She made a cutting board for futomaki so that even children can cut it cleanly.
09:05You don't have to worry about the sushi being crushed.
09:08That's right.
09:12The cutting edge is...
09:14Ta-da!
09:17It's done.
09:19It's beautiful.
09:23It's because the teacher was good.
09:27No, no, no.
09:29Please ask me anything you don't know.
09:36Next, Tsubaki, which is a little difficult because it combines branches, leaves, and buds.
09:45This looks difficult.
09:48Don't worry.
09:50Then I'll divide this into five again.
09:54After making a flower with thin roll and carrot,
09:57Yes, it's the same up to here.
09:59I put vinegared rice in a thin-baked egg.
10:03Next, I'm going to make this mountain.
10:08Mountain?
10:09I spread it evenly and made a small mountain.
10:15I'm surprised to see this way of making it.
10:21If you make three mountains from the middle to the front,
10:26Spread seaweed.
10:32This is a bud.
10:34Please put it in.
10:37Then the leaves will come in.
10:40Carrots and radish leaves in the valley.
10:44It looks colorful with local ingredients.
10:49This is the new feature of Matsurizushi.
10:54I can't predict what the cross section will look like.
10:57I don't know at all.
10:59Then,
11:01I'll put it like this again.
11:06Combine it?
11:07Yes, then.
11:09This is the finish.
11:14What is the cross section?
11:22It's beautiful.
11:26I didn't think it would be so beautiful.
11:33I enjoyed watching and eating.
11:38I didn't know that Matsurizushi, which was so carefully calculated, existed 200 years ago.
11:44He is an artist.
11:47That's right.
11:50What did she show me?
11:53This is Misaki, a junior high school student.
11:58It's 39 meters long.
12:01It's long.
12:03It's long.
12:05I rolled it together.
12:11The 39-meter-long futomaki was made by a local junior high school student with gratitude to the farmer.
12:18That's great.
12:20Kuni-san prepared all 200 sheets of rolling paper used at that time.
12:29She is 81 years old now.
12:31She is energetic.
12:33She wants to pass on the tradition of Matsurizushi, which her parents taught her, to the younger generation.
12:38So, she goes around the local school and does activities every month.
12:45Rachel, tomorrow, there is a meeting with the neighbors.
12:51At that time, why don't you show everyone the sushi you made?
13:01Let's do it.
13:05Please.
13:07It's a deal.
13:09It's a deal.
13:11It's a deal.
13:13A meal meeting with the local people.
13:18Rachel will eat Matsurizushi, which is said to be the most difficult.
13:26At that night, there was a meeting at Kuni-san's house.
13:32Thank you for your hard work.
13:34Thank you for your hard work.
13:36Thank you for your hard work.
13:38That's great.
13:41This is called San-ga-yaki in Chiba.
13:45San-ga-yaki.
13:47San-ga-yaki, a local dish of Chiba.
13:52Beat the horse mackerel caught in the Kinkai River.
13:58Add shiso and ginger.
14:03Add miso and mix.
14:06I want to eat this already.
14:10Put it in a shiso leaf and grill it.
14:15San-ga-yaki.
14:18I want to eat this.
14:21I'll try it.
14:24Everyone likes it.
14:26It's delicious.
14:30It has a texture like meat.
14:33The aroma of shiso invites appetite.
14:38It's like a hamburger.
14:42Is this crab soup?
14:45This is lobster.
14:48This is so special.
14:51This is the most popular lobster in Chiba.
14:57It has been eaten a lot of sashimi and soup since ancient times.
15:05Give me that.
15:07Give me the juice.
15:09This is very delicious.
15:11I'm glad.
15:13Please eat a lot.
15:15Miso soup goes well with sushi.
15:18I made miso.
15:21That's amazing.
15:24I can't imagine how to make miso.
15:27But cooking is fun.
15:33I met Japanese food on a school trip.
15:36My life has changed.
15:39I'm glad to meet you.
15:42That's great.
15:44We know each other.
15:46I'm lucky to be in Isumi City.
15:50I'm glad.
15:52I hope you like Japan.
15:56Of course.
15:58I can't hold back this feeling.
16:02I'm glad.
16:04Please come to Australia.
16:10I can go to Australia.
16:12I'm an old woman.
16:14You can go to Australia.
16:17I'm glad to meet such a wonderful person.
16:21Thank you for taking care of me.
16:27I want to eat such a cute girl at home.
16:33If you can eat such a delicious meal every day, please come.
16:39Let's make it together.
16:44On the day of the meal.
16:48Good morning.
16:50Good morning.
16:54What are you doing?
16:56I'm washing the ingredients.
17:00Please put it here.
17:03It's still frozen.
17:06To keep the tradition of Matsuri Sushi, which is made with local ingredients, vegetables are grown.
17:12That's amazing.
17:14I'm trying to do my best.
17:20This is Haran.
17:24I chose a beautiful one.
17:26Is it for people?
17:28Haran is served on a plate.
17:31It has antibacterial properties and is good for sushi preservation.
17:35By the way, it is also the origin of the name Baran, which can be put on the edge of a bento box.
17:41Is that so?
17:43Let's start with the preparation of the ingredients.
17:47This is the core of the plum.
17:53Boil the carrots in salt to make them more colorful.
17:59Next.
18:01I'll use this and Kanpyo.
18:05Kanpyo is not enough in Japan.
18:12I see.
18:14Kanpyo is essential for Maki Sushi.
18:17We did Kanpyo in Oendan.
18:20This year, the domestic production rate is 3% at the peak.
18:25Most of the Kanpyo sold in the market are imported.
18:29It's imported.
18:31Thank you very much.
18:33This is Japanese handmade Kanpyo.
18:36Is it?
18:38It's so big.
18:40I'm glad to get this.
18:43I've never seen such a fine Kanpyo.
18:46There are a lot of precious domestic Kanpyo.
18:49That's great.
18:51Actually.
18:52Actually.
18:53That's great.
18:55The farmer of Kanpyo who cooperated with this program sent it to me.
19:01Thank you very much.
19:03That's great.
19:05A year and a half ago.
19:07We invited Mr. Casey, who loves Kanpyo from Bulgaria.
19:13The family of Mr. Casey made Kanpyo in Mibu Town, Tochigi Prefecture.
19:20Do you like Kanpyo?
19:22Yes.
19:25This is it.
19:27I love it.
19:28It's a very nice towel.
19:31Towel?
19:32Kanpyo.
19:34It's a Japanese entertainer.
19:38The guide of Mr. Casey, who loves Kanpyo from Bulgaria.
19:44This is Fukube, which is the source of Kanpyo.
19:48Fukube.
19:50It's very soft.
19:53It's not bumpy like a pumpkin.
19:59Fukube, which grows more than 5 kg in weight, is the source of Kanpyo.
20:05Kanpyo is a plant of Urika.
20:08Thank you, Mr. Tami.
20:11How are you?
20:12I'm fine.
20:18You're great, Mr. Tami.
20:20Here you are.
20:21Wow, that's great.
20:24That's great.
20:26Urika is the source of Kanpyo in midsummer.
20:29The family harvested Urika together.
20:33That's a lot.
20:36Wow.
20:37Thank you very much.
20:39It was hot, wasn't it?
20:41Thank you very much.
20:42Thank you very much.
20:45Put the harvested Fukube on a special machine.
20:49First, peel off the skin.
20:52Wow.
20:58Then, peel off the flesh.
21:01Wow, that's great.
21:08I'm surprised.
21:09It looks like he's dancing while jumping.
21:12It's a skill unique to the veteran, which is to press the blade of the plane and scrape it thinly.
21:21He's doing it slowly.
21:25That's great.
21:26It's beautiful.
21:27That's great.
21:31It's uniform and great.
21:33The BGM is great.
21:36Mr. Keshi will do it, too.
21:40Okay.
21:41No, that's going to be crooked.
21:43I'm so nervous.
21:46Okay.
21:47Yes.
21:48What?
21:49Yes.
21:50Slowly.
21:51Slowly.
21:52What are you doing?
21:53What are you doing?
21:56His facial expression is wonderful.
22:00It's a difficult skill to move your hands while stepping on the pedal with your feet.
22:05All right, two.
22:06Okay.
22:09Put this on top.
22:11Next, peel off the flesh.
22:13Wow.
22:15Stop.
22:16Yes, it's done.
22:18Next is this dojo.
22:23Thank you very much.
22:25It's been a year and a half since then.
22:27Tochigi's family has come to visit.
22:32It's been a long time.
22:34Hello.
22:35Hello.
22:38Has anything changed since the broadcast?
22:43He came with a bouquet.
22:47That's great.
22:50Rachel, an Australian who loves sushi.
22:56She sent us a valuable letter to create a sushi festival that has a 200-year tradition.
23:05This is a letter from Ms. Isao Tochigi and her family who love Eikichi Yazawa.
23:11A year and a half ago, Casey, who was invited from Bulgaria, experienced making kanpyo.
23:21Okay.
23:22I'm going to give it to you.
23:23Okay.
23:24I'm going to give it to you.
23:25To give is to hang a shaved kanpyo on a rope.
23:30It's very long.
23:31It's very long.
23:32It's very long.
23:43It's so much thicker.
23:46It's beautiful.
23:58It's famous.
23:59Can you eat it raw?
24:01Is it okay?
24:03How does it taste?
24:06It doesn't taste good.
24:07It's a little bit bitter.
24:11Ms. Isao takes a bite too.
24:15It's my first time eating raw kanpyo.
24:18It's my first time.
24:24Is it your first time eating it?
24:26You're amazing, Casey.
24:28It's like a kanpyo.
24:29It's like a kanpyo.
24:30It's like a kanpyo.
24:32She's going to hang the shaved kanpyo on a rope.
24:36It's going to be a lot of work.
24:38It's a lot of work.
24:42It's slippery.
24:44It's slippery.
24:45It's slippery.
24:46It's slippery.
24:48The kanpyo is very wet because it's very wet.
24:54It won't be ready in five minutes.
24:57Five is less.
24:58Five is less?
24:59Yeah.
25:02It's that hard?
25:03Ami-chan.
25:05This guy.
25:06I think we need to do this.
25:09The hard-earned kanpyo has been exposed to the sun for a few days.
25:15It's a delicious kanpyo.
25:20Here you go.
25:21Casey.
25:22Oh.
25:25Casey-san.
25:26Welcome.
25:28It's good.
25:29It's warm.
25:32It's good for relatives.
25:35Kanpyo-like food.
25:38Kanpyo party.
25:40Mibu-machi's soul food, kanpyo karaage.
25:44Wow.
25:46Kanpyo is rich in vegetables.
25:50It goes well with salad, sauce, and soup.
25:56I've never eaten it in any other dish.
25:58Me neither.
26:01Is it good?
26:02It's good.
26:05My name is Michiko.
26:06Michiko.
26:07Nice to meet you.
26:08Nice to meet you.
26:09My husband.
26:11He is my uncle.
26:12Uncle.
26:13Okay.
26:14My name is Kent.
26:15Casey.
26:16Kent.
26:17I'm fine.
26:18Okay.
26:21Toshigi family is rich in personality.
26:24There are a lot of people.
26:25What is the end of the welcome party?
26:28Here you go.
26:30It's great.
26:35Isao-san will provide kanpyo this time.
26:41It's been a year and a half since they last visited.
26:46It's been a long time.
26:48Hello.
26:49Hello.
26:50Hello.
26:53Did anything change after the show?
26:56Mibu-machi brought a bouquet.
27:00Wow.
27:01Wow.
27:02He said thank you for spreading kanpyo.
27:06I was really grateful.
27:09Is that so?
27:10Yes.
27:11Tami threw a 7-kilogram bouquet.
27:16When I go to the supermarket, people say,
27:18I've seen you before.
27:21I'm a celebrity.
27:23That's cute.
27:25It's been a long time since I saw you.
27:28How old are you?
27:32I'm 88 years old.
27:35I'm 90 years old.
27:37You're getting old.
27:40Isao-san, how are you?
27:41I'm still the same.
27:45When I go to the supermarket,
27:48people say,
27:50I've seen you on TV.
27:52That towel is too conspicuous.
27:56I think that's good.
28:00What impressed him the most?
28:03That woman.
28:04I got an autograph from Maruko-san.
28:08I've been a fan since I was a caster.
28:12I didn't think I'd get an autograph from Osaka.
28:16I was very impressed.
28:18What do you like about Maruko-san?
28:22Can I say that?
28:23Her smile is good.
28:24Do you like kanji?
28:25Yes.
28:26Is that so?
28:27Yes.
28:28Yes.
28:30Say something to Rachel, who loves sushi roll.
28:35Yes.
28:36If you use our kanji,
28:38you can make delicious sushi roll.
28:41Yes.
28:42Sushi roll.
28:43What?
28:45Sushi roll.
28:46I'm not nervous.
28:48He's nervous.
28:52Thank you for your cooperation.
28:59Finally, they start making matsuri sushi.
29:04There are four types of sushi rolls.
29:07They separate the ingredients one by one.
29:11It's hard to prepare the ingredients.
29:14It's hard.
29:20Okay.
29:21This is hard.
29:24I'm sorry to keep you waiting.
29:27I'll make it as soon as possible.
29:29Please excuse me.
29:31Please excuse me.
29:33The four of them will make 20 sushi rolls.
29:39What will Rachel make?
29:43Actually, there is a matsuri sushi roll that I really want to make.
29:48Shikai-maki.
29:50Shikai-maki.
29:52Shikai-maki is a kind of seaweed roll.
29:55It's similar to that.
29:58Shikai-maki is one of the most difficult matsuri sushi rolls.
30:04She found it on the Internet and wanted to make it no matter what.
30:10You stick it with rice.
30:14White and pink.
30:16If you put two colors of vinegared rice.
30:19How is it?
30:21Lift it up a little and put it down.
30:26Roll it like a whirlwind.
30:33It came out beautifully.
30:38Next, cut it in half vertically.
30:41Do you cut it on that side?
30:44Cut it in half again vertically.
30:51The point is not to cut the seaweed.
30:57And put it on top of the seaweed.
31:04Put a thin-baked egg in the middle and roll it.
31:10How is it?
31:13It's beautiful.
31:15It's amazing.
31:19Rachel loves rolling sushi.
31:25She makes Shikai-maki, which is one of the most difficult matsuri sushi rolls.
31:30And she makes it at a meal party.
31:35Here is the kanpyo.
31:38Put the kanpyo on top.
31:42It's big and great.
31:46Put three thin-baked eggs in the middle.
31:53Make it square with a rolling pin.
31:59What kind of pattern is the cross section?
32:04It's beautiful.
32:06I cut it.
32:08How is it?
32:19It's beautiful.
32:21I did it.
32:25It's beautiful.
32:27I did it.
32:30Shikai-maki, which represents the sea around Japan and wishes for peace in Japan and abroad.
32:38This is Shikai-maki.
32:40It's beautiful.
32:54Hello.
32:57Nice to meet you.
33:05And then...
33:08Here it is.
33:15It looks delicious.
33:20It's different from what I imagined.
33:23It looks delicious.
33:26Hello, everyone.
33:29My name is Rachel.
33:31I'm from Australia.
33:34Please enjoy matsuri sushi.
33:38Thank you very much.
33:4320-serving matsuri sushi made by Rachel.
33:49Let's try it.
33:57Thank you for waiting.
34:05It's a waste to eat it cold.
34:08It's very delicious.
34:14It's big.
34:17Is it delicious?
34:19It's big.
34:21It's big.
34:28It's delicious.
34:30The way to use the seaweed and the pattern are beautiful.
34:35The taste was good and delicious.
34:38How is it?
34:42It's popular.
34:46It's amazing.
34:48It looks difficult to make it.
34:51It's difficult to make it square.
34:55She is interested in Shikai-maki.
35:00We learn how to make it, but we can't make it as expensive as this.
35:06I've never made it myself.
35:11It was delicious.
35:13You're good.
35:15It's amazing.
35:17Can you make matsuri sushi?
35:20I've made it before.
35:23If it's sold, I can buy it and eat it.
35:28But I want to make it.
35:33Please try to make it.
35:38She seems to be interested in matsuri sushi.
35:43You're a good student.
35:46You did your best.
35:49I'll do my best.
35:54I noticed something when I came to Japan.
35:59Many people gather in a place where there is matsuri sushi.
36:04It means that a lot of fun time is flowing.
36:08I thought matsuri sushi was a wonderful dish.
36:13That's right.
36:20Thank you for your hard work.
36:26You're welcome.
36:30I'm grateful.
36:33I got a present.
36:39It's cold.
36:41Thank you for your hard work.
36:46Thank you for your hard work.
36:51Can I take it out?
36:53What is it?
36:55It's a small cookie.
36:57It's cute.
36:59It's chocolate.
37:01What is it?
37:05What is it?
37:07This is a tea towel.
37:09Please use it when you wipe the plate.
37:13Kangaroo.
37:16It's a baby kangaroo.
37:18Are there many kangaroos?
37:21There are many.
37:23Is that so?
37:25She's doing it.
37:29I got a lot of things.
37:31I only have a little.
37:36Do you eat umeboshi?
37:38No.
37:40I've never eaten it.
37:45That's amazing.
37:47This is made by Ms Hiroko.
37:51You can put it on the top of the umeboshi.
37:54You can wrap it with seaweed.
37:58I want to try it.
38:00This is miso that I made.
38:04That's amazing.
38:07This is miso.
38:10It's big.
38:14She's enjoying happiness.
38:16I'm happy.
38:18Thank you so much.
38:22I wrote a letter to everyone.
38:27I love you.
38:48Our 8th tour, Kingdom, will start on May 24th.
38:55This year is the 15th anniversary of our debut.
38:58We want to make it special.
39:01We're waiting for you at the venue.
39:03Please check it out.
39:08Kuni-san, Eiko-san, Hiroko-san.
39:12Thank you for teaching me how to make matsuri sushi.
39:19It was fun to make matsuri sushi while talking.
39:26That's good.
39:28It was fun.
39:31When I go back to Australia, I want to teach everyone.
39:37Please do.
39:39I'll practice more.
39:44I love maki sushi more.
39:48I'm happy.
39:50Thank you so much.
39:53Please come to Australia.
39:57More than Rachel.
40:03When I go back to Australia, I'll make a big sushi.
40:08Please spread the word.
40:10Please.
40:14Can I hug you?
40:18Can I hug you?
40:21Which one?
40:30I'm so happy.
40:34I'm so happy.
40:39Goodbye. Take care.
40:48Goodbye.
40:56I'm sad.
40:59I'm going to cry.
41:03I'm moved.
41:10Thank you to everyone at Rakudoukai.
41:18I met various people through maki sushi.
41:29Before I go back to Australia.
41:33When I go back to Australia, I have something to do.
41:37I learned how to make matsuri sushi.
41:42It was a valuable experience.
41:45I got a mission to spread the word.
41:48It was more meaningful than I imagined.
41:52Thank you for giving me this opportunity.
41:56Rachel, I'm looking forward to seeing you again.
42:02Next week, April 7th.
42:05I will participate in the world tournament as a representative of Brazil.
42:09The biggest number of Brazilian elementary school students who love sumo.
42:14I'm a man now.
42:16I will do my best.
42:18In the dojo of Aomori.
42:21I had a serious match with my rival for the first time in a year.
42:28The biggest sumo tournament in the world.
42:32What will happen?
42:37Next week, from 8 p.m.
42:41And from the 14th, Monday night at 8.54 p.m.
42:46T-BIRD U-NEXT will support you.