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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Short filmTranscript
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 generation to generation.
03:01I 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.
03:17She'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 patterns, including basic patterns such as grass flowers and mochi.
03:53Thank you for it.
03:55Please eat.
04:01It's delicious.
04:04The sweetness of the vinegared rice is just right.
04:08The accent is on the pickled ginger.
04:11It's pickled ginger.
04:13I'm sorry to break such a beautiful thing.
04:21I'd like you to tell me how you make such a beautiful roll sushi.
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.
04:47I'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 the 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.
05:48First, make a small one.
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 made five.
06:24Please make your hand like this.
06:27Put it there.
06:32Then it will look like this.
06:35Put 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 may 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.
07:38I can't help it.
07:42I'll do it as I was taught.
07:45You can see the egg here, right?
07:48It's completely different.
07:53Put the thinly sliced seaweed that you just rolled in the middle.
07:59Please put it in this state.
08:03One by one.
08:05I see.
08:07Hold it down firmly.
08:09This is done.
08:13It's beautiful.
08:16It's beautiful.
08:19What's next?
08:23What is this box?
08:26This is made so that the same interval can be cut.
08:33It's convenient.
08:34Who made it?
08:37My wife.
08:39Wife?
08:42I'm sorry.
08:45Please be careful.
08:53Matsuri 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!
09:16It's done!
09:18It's done!
09:20It's beautiful.
09:21It's wonderful.
09:23It's because the teacher was good.
09:28No, no, no.
09:30Please ask me anything you don't know.
09:36Next is Tsubaki, which is a little difficult because it combines branches, leaves, and buds.
09:45This looks difficult.
09:48It's okay.
09:49Then I'll divide this into five again.
09:54After making flowers with thin roll and carrot,
09:59put vinegared rice in a thin-baked egg.
10:03Next, I'll make a mountain.
10:08A mountain?
10:09I spread it evenly and made a small mountain.
10:15I'm surprised that there is such a way of making it.
10:20After making three mountains from the center to the front,
10:26spread seaweed.
10:31This is a bud.
10:34Please put it in.
10:36Then the leaves will come in.
10:40Put carrot and radish leaves in the valley.
10:43This is Matsuri-sushi's new feature,
10:47which makes the leaves look colorful with local ingredients.
10:54I can't imagine what the cross section will look like.
10:58I have no idea.
11:00After that,
11:02I'll put it like this again.
11:06Combine them?
11:08Yes.
11:10This is the finish.
11:14What will the cross section look like?
11:22It's beautiful.
11:24Thank you very much.
11:26To be honest, I didn't expect it to be so beautiful.
11:33I enjoyed watching and eating it.
11:37I didn't know that 200 years ago,
11:41sushi was so carefully calculated.
11:44This is art.
11:50What did she show me?
11:53This is Misaki-chu.
11:56She is a junior high school student.
11:59It's 39 meters long.
12:03It's long.
12:04It's cute.
12:06One, two, three.
12:08I rolled it all at once.
12:11A junior high school student made it with gratitude to the farmer.
12:16It's 39 meters long.
12:19Wow.
12:21Kuni-san prepared 200 sheets of rolling paper.
12:29She is 81 years old now.
12:32She is energetic.
12:34She wants to pass on the tradition of Matsuri-sushi to her students.
12:38She goes to local schools and does activities every month.
12:45Rachel,
12:47tomorrow,
12:49there will be a gathering of neighbors.
12:52At that time,
12:54would you like to show everyone the sushi you made?
13:01Would you like to try it?
13:04Okay.
13:05Please do.
13:07It's a deal.
13:09It's a deal.
13:11It's a deal.
13:13There will be a gathering of neighbors.
13:18Rachel will eat Matsuri-sushi, which is said to be the most difficult.
13:27At that night,
13:29there will be a gathering of neighbors 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.
13:38Wow, it's amazing.
13:41This is called Sangayaki in Chiba.
13:45Sangayaki.
13:47Sangayaki is a local dish of Chiba.
13:53It's made by beating the horse mackerel caught in the nearby sea.
13:56Thank you for your hard work.
13:59Add shiso and ginger.
14:03Add miso and mix.
14:06I want to eat this already.
14:11When you grill it with shiso,
14:14I can't wait.
14:16Sangayaki is ready.
14:18I want to try this.
14:21I'll try it.
14:23Everyone likes it.
14:26It's delicious.
14:30It has a texture like meat.
14:33The aroma of shiso stimulates appetite.
14:42Is this crab soup?
14:45This is lobster.
14:48It's so special.
14:50Chiba has the largest number of lobsters in Japan.
14:56People have been eating a lot of sashimi and soup since ancient times.
15:04Give me that.
15:06Give me the cheese.
15:08It's very delicious.
15:10Is that so?
15:12Please eat a lot.
15:14Miso soup goes well with sushi.
15:16Miso soup goes well with sushi.
15:19I made miso soup.
15:22It's amazing.
15:24I can't imagine how to make miso soup.
15:28Cooking is fun, isn't it?
15:33I met Japanese food during my junior high school trip.
15:37My life has changed.
15:40I'm glad to meet you.
15:43We can know each other.
15:46I'm so lucky to be in Isumi City.
15:50I'm so happy.
15:53I hope you like Japan.
15:56Of course.
15:58I can't hold back this feeling.
16:02That's good.
16:04Please come to Australia.
16:10I'm an old woman.
16:13I'm an old woman.
16:15You can do it.
16:17I'm so happy to meet such a wonderful person.
16:22Thank you for taking good care of me.
16:26I want to have such a lovely lady in my house.
16:33If I can eat such a delicious meal every day, I will.
16:39I'll cook for you.
16:41I'll cook for you.
16:44The day of the meal.
16:48Good morning.
16:51Good morning.
16:54What are you doing?
16:57I'm washing the ingredients for futomaki.
17:01Please put it here.
17:04It's still frozen.
17:06She grows vegetables to keep the tradition of Matsuri Sushi.
17:12That's amazing.
17:14I try to do my best.
17:20This is Haran.
17:24I choose beautiful Haran.
17:27Haran for serving.
17:29Haran for serving.
17:31It has antibacterial properties.
17:35By the way, the name of Haran is also the origin of the name of the lunch box.
17:41I see.
17:43She prepares the ingredients.
17:47This is the core of the plum.
17:52She boils the carrots to make them more colorful.
17:59Next.
18:01I use this and Kanpyo.
18:05Kanpyo is not available in Japan now.
18:12I see.
18:14Kanpyo is essential for sushi.
18:17Kanpyo.
18:19In recent years, the domestic production of Kanpyo is 3% at its peak.
18:25Most of the Kanpyo sold in Japan are imported.
18:29It's imported.
18:32This is handmade Kanpyo from Japan.
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.
18:50Amazing.
18:52Actually.
18:54The farmer of Kanpyo who cooperated with this program sent this to me.
19:03Great.
19:05A year and a half ago.
19:07We invited Mr. Casey who loves Kanpyo from Bulgaria.
19:12Mr. Casey's family made Kanpyo in Mibu Town, Tochigi Prefecture.
19:20Kanpyo.
19:21Kanpyo.
19:23I love you.
19:25This is it.
19:27I love you.
19:29It's a very nice towel.
19:31Towel?
19:33Kanpyo.
19:35It's a Japanese entertainer.
19:38We went to the field with the guidance of Mr. Isao who loves Kanpyo.
19:45This is Fukube, 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.
20:05It's a plant called Yugao.
20:09Thank you, Tami.
20:11Oh, yeah.
20:13She's energetic.
20:15Wow.
20:17You're amazing, Tami.
20:19Here you go.
20:21Wow, that's amazing.
20:23Amazing.
20:25The family went to the field in midsummer to harvest Kanpyo.
20:32That's a lot.
20:35Wow.
20:38It was hot.
20:45They put the harvested Fukube on a special machine.
20:49First, peel off the skin.
20:52Wow.
20:58And the flesh.
21:01Wow, that's amazing.
21:08I'm surprised.
21:09It seems to be dancing while flying.
21:12It's a skill unique to the veteran, pushing the blade of the blade and shaving it thinly.
21:21It's a pro.
21:25It's wonderful.
21:26It's beautiful.
21:27It's amazing.
21:31It's uniform and amazing.
21:33The BGM is great.
21:36Kessy will do it, too.
21:40Okay.
21:41No, that's going to be crooked.
21:43I'm so nervous.
21:46Okay.
21:52What is it?
21:56Her facial expression is wonderful.
22:00It's a secret technique to move your hands while stepping on the pedal with your feet.
22:05All right.
22:06Okay.
22:09Okay.
22:11Next, peel off the flesh.
22:15Stop.
22:16Yes, it's done.
22:18This time, it's this dojo.
22:23Thank you very much.
22:25It's been a year and a half since then.
22:28To the family of Mr. Tochigi.
22:32It's been a long time.
22:34Hello.
22:35Hello.
22:36Hello.
22:38Did anything change after the broadcast?
22:42He brought a bouquet of flowers.
22:48That's great.
22:51Rachel, an Australian who loves sushi roll.
22:56She sent us a valuable letter to make a sushi roll that has a 200-year tradition.
23:05Mr. Tochigi and his family, who love Eikichi Yazawa.
23:13Casey, who was invited from Bulgaria a year and a half ago, experienced making a sushi roll.
23:21I'll give it to you.
23:23Okay.
23:24I'll give it to you.
23:26To give is to hang a shaved sushi roll on a rope.
23:31It's really long.
23:34It's set to be 2 meters long for business use.
23:38Short ones are for general household use.
23:43It's a very fresh and beautiful white color.
23:46Beautiful.
23:49Then...
23:52Can I taste a little bit?
23:55It's okay.
23:56You can eat it, right?
23:59Can I eat it raw?
24:01Are you okay?
24:03How does it taste?
24:06It's not good.
24:07It's a little bit bitter.
24:11Isao also takes a bite.
24:15This is the first time I've ever eaten a sushi roll raw.
24:18It's my first time.
24:24Is this your first time?
24:26You're amazing, Casey.
24:28I'm going to make a sushi roll.
24:30I'm going to make an original sushi roll.
24:33She's going to hang a shaved sushi roll on a rope.
24:37But this is a big deal.
24:39It's a big deal.
24:43It's very slippery.
24:45It's slippery.
24:46It's slippery, so I'm angry.
24:49Because it's wet and heavy, it's slimy.
24:54It won't work in five minutes.
24:57Five is less.
24:58Five is less?
24:59Yes.
25:02It's so difficult.
25:03Ami-chan.
25:05I think we need new colors.
25:08The fruits of Fukube that she worked so hard for
25:13will be exposed to the sun for a few days and become delicious.
25:20This is Casey.
25:25Casey.
25:26Welcome.
25:28It's nice.
25:29It's warm.
25:32She's 27 years old.
25:35Kanpyo food.
25:38Kanpyo party.
25:40Soul food in Mibu-machi.
25:42Kanpyo fried chicken.
25:47Kanpyo, which is rich in dietary fiber,
25:50goes well with salads, side dishes, and side dishes.
25:56I've never eaten it in other dishes.
25:58Me neither.
26:01Is it good?
26:02It's good.
26:05My name is Michiko.
26:06Michiko.
26:07Nice to meet you.
26:10He's an old man.
26:11He's my uncle.
26:12Uncle.
26:14My name is Kent.
26:15Casey.
26:17I'm fine.
26:21All the members of the Toshigi family are unique.
26:24There are a lot of people.
26:25What's the end of the welcome party?
26:28Here it is.
26:30It's great.
26:35Isao will provide Kanpyo this time.
26:42It's been a year and a half since he last visited.
26:47It's been a long time.
26:49Hello.
26:50Hello.
26:53Has anything changed after the show?
26:56Mibu-machi came to us with a bouquet.
27:01That's great.
27:02They said thank you for spreading Kanpyo.
27:06I was really grateful.
27:09I see.
27:11What did Tami, who threw a 7-kilogram Fukube, do?
27:16When I go to the supermarket, I'm told,
27:18I've seen you before.
27:21You're an entertainer.
27:23That's cute.
27:25Hello.
27:26It's been a long time.
27:28How old are you?
27:31I'm 88 years old.
27:35I'm 99 years old.
27:37I'm getting old.
27:40Isao, how are you?
27:41I haven't changed.
27:44When I go to the supermarket,
27:48I'm told,
27:50I've seen you on TV.
27:52That towel is too conspicuous.
27:56I thought that was good.
28:00And what impressed him the most was...
28:04I got a signature from Mr. Maraba.
28:08I've been worried since the casting period.
28:13I never thought I'd get a signature from Mr. Maraba.
28:16I was very impressed.
28:18What do you like about Mr. Maraba?
28:22Can I say that?
28:23He has a good smile.
28:25He has a good personality.
28:27Is that so?
28:28Yes.
28:30He says a word to Rachel, who loves Makizushi.
28:35If you use our Kanpyo,
28:38you can make delicious Kanpyo.
28:41Makizushi.
28:42What?
28:45Makizushi?
28:46I'm not nervous.
28:48He's nervous.
28:51Thank you for your cooperation, Toshigi family.
28:59Finally, they start making Matsuri Sushi.
29:04There are four types of sushi.
29:07They separate the ingredients one by one.
29:11It's very difficult to prepare the ingredients.
29:14Yes, it is.
29:20Okay.
29:21This is difficult.
29:24I'm sorry to keep you waiting.
29:26I'll make it as soon as possible.
29:28Please excuse me.
29:30Please excuse me.
29:33The four of them make 20 pieces of sushi.
29:39What does Rachel make?
29:43Actually, there is a Matsuri Sushi that I really want to make.
29:48It's called Shikai Maki.
29:50Shikai Maki.
29:51Shikai Maki is a kind of seaweed roll.
29:55It's similar to that.
29:57Shikai Maki is one of the most difficult Matsuri Sushi to make.
30:04She found it on the Internet and really wanted to make it.
30:10You stick it with rice.
30:14White and pink.
30:15If you put two colors of vinegared rice on it...
30:21I'll put it up a little bit and put it down.
30:27Roll it up like a whirlwind.
30:33It's beautiful.
30:38Next, cut it in half vertically.
30:41Do you cut it on that side?
30:46Cut it in half again and make it into a fan shape.
30:52The point is not to cut the seaweed.
30:57Like this.
30:58And put it on top of the seaweed.
31:05Put a thin-baked egg in the middle and roll it up.
31:12How is it?
31:14It's beautiful.
31:15It's amazing.
31:20Rachel loves rolling sushi.
31:26Shikai Maki is one of the most difficult Matsuri Sushi to make.
31:30She decided to make it at a dinner party.
31:35Here's the Kanpyo.
31:40Put the Kanpyo on top.
31:42It's big and great.
31:44Kanpyo from Hisao.
31:46Put a thin-baked egg in the middle.
31:51What should I do?
31:53Roll it up and make it into a square shape.
31:59What kind of pattern will the cross section be?
32:06I've cut it.
32:08Is it okay?
32:10Let's see.
32:15It's beautiful.
32:17It's amazing.
32:19It's beautiful.
32:21I did it.
32:25It's beautiful.
32:27I did it.
32:30Shikai Maki represents the sea around Japan and wishes for peace in Japan and abroad.
32:38This is Shikai Maki.
32:40It's beautiful.
32:49Shikai Maki
32:51Shikai Maki
32:53Shikai Maki
32:55Hello.
32:57Shikai Maki
32:59Shikai Maki
33:01Shikai Maki
33:03Shikai Maki
33:05And...
33:07Here it is.
33:09Here it is.
33:15It looks great.
33:20It's amazing.
33:26Hello, everyone.
33:28Hello.
33:30My name is Rachel.
33:32I'm from Australia.
33:34Please enjoy Matsuri Sushi.
33:4420 servings of Matsuri Sushi are made by Rachel and her team.
33:51Let's try it.
33:58Enjoy your meal.
34:06It's a waste to eat it at home.
34:09It's very good.
34:15It's big.
34:17Is it good?
34:19It's gone.
34:21It's gone a lot.
34:24It's amazing.
34:28It's good.
34:30The way to use the seaweed and the pattern are beautiful.
34:35The taste is good, too.
34:37It's great.
34:38How is it?
34:39It's great.
34:41Please try it.
34:42It's very popular.
34:46It's amazing.
34:48I wonder how they make it.
34:51They make it square.
34:53It's round.
34:55They are interested in Shikai Maki.
35:00We learn how to make it.
35:02We learn how to make it, but we can't make it as expensive as this.
35:06We've never made it ourselves.
35:11It was good.
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 buy it and eat it.
35:28But I want to make it.
35:33Please try to make it.
35:38They seem to be interested in Matsuri Sushi.
35:44They are excellent students.
35:47They did their best.
35:49I'll do my best.
35:52It's cool.
35:54I've noticed something when I came to Japan.
35:59Many people gather at the place where Maki Sushi is.
36:04It's a fun time.
36:08Maki Sushi is a wonderful dish.
36:12That's right.
36:15Matsuri Sushi
36:20Ms. Sumi, Ms. Eiko, Ms. Shiroko.
36:26You're welcome.
36:28Thank you for your hard work.
36:30It's small, but it's a feeling of gratitude.
36:33I have a present for you.
36:39It's cold.
36:42Thank you for your hard work.
36:44Thank you for your hard work.
36:46Thank you for your hard work.
36:51What is it?
36:55It's a small cookie.
36:57It's cute.
36:59It's chocolate.
37:06This is a tea towel.
37:09Please use it when you wipe the dishes.
37:14Kangaroo.
37:16It's a baby kangaroo.
37:18Are there two kangaroos?
37:21There are many kangaroos.
37:23Is that so?
37:25Are you doing it?
37:29I received a lot of gifts.
37:31My gift is chocolate.
37:35Do you eat dried plums?
37:38No, I haven't eaten it.
37:44That's amazing.
37:46This is a dried plum made by Ms. Shiroko.
37:50I put it on the core of the dried plum.
37:53I wrapped it in seaweed.
37:57Do you like it?
37:58I want to eat it.
38:00This is miso I made.
38:04That's amazing.
38:07This is miso.
38:10It's big.
38:13I'm so happy.
38:16I'm glad.
38:18Thank you so much.
38:22I wrote a letter to everyone.
38:25Please read it.
38:27I love you.
38:48The 8th tour, Kingdom, will start on May 24th.
38:55This is the 15th anniversary of Kingdom's debut.
38:58We are waiting for you at the venue.
39:03Please check it out.
39:08Mr. Kingdom, Ms. Eiko, Ms. Shiroko.
39:12Thank you for teaching me how to make Matsuri sushi.
39:19It was fun to make Matsuri sushi while talking.
39:26I'm glad.
39:28It was fun.
39:31When I go back to Australia, I want to teach everyone.
39:37Please.
39:39I will practice more.
39:44I love sushi more.
39:48I'm glad.
39:50Thank you so much.
39:53Please come to Australia.
39:57More than Rachel.
40:03When I go back to Australia, I want to teach everyone how to make Futomaki sushi.
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.
40:38Goodbye.
40:40Take care.
40:48Goodbye.
40:56I'm sad.
40:59I'm going to cry.
41:03I was moved.
41:10Thank you to everyone at Rakudoukai.
41:18I was able to meet many people through 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 learned how to make Matsuri sushi.
41:48It was more meaningful than I imagined.
41:52Thank you for giving me this opportunity.
41:56I'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.
42:10The biggest number of Brazilian elementary school students who love sumo.
42:14I'm a man now.
42:16I will do my best.
42:19Aomori dojo.
42:22It's been a year since I fought with my rival.
42:28The biggest sumo tournament in the world.
42:32What will happen?
42:37From 8 p.m. next week.
42:41And from the 14th.
42:43Monday night at 8.54 p.m.
42:46T-BIRD U-NEXT will support you.