AISubs v3.5
Kinkon! Kankon!
Hello, everyone! I'm Nao Sakura of Team Setsu's "Dragons Blue"!
"Hachameccha Gakuen" Season 2 has just begun!
I'm here in Anjou City, Aichi Prefecture!
I'd like to tell you about the charm of Anjou City!
Please check it out!
This is the person who will introduce you to Anjou City!
Mr. Ogino of Anjou City Tourism Association!
Hello!
Thank you for having me!
Would you like me to introduce myself?
Here we go!
Super! Tough! Strong! Energy! Positive! Exciting!
I'm Nao Sakura of Team Setsu's "Dragons Blue"!
Thank you for having me!
I'd like to tell you about the charm of Anjou City!
Where is Anjou City's most popular spot?
First of all, here! Jozanen!
It's so beautiful!
Yes, it is!
I was surprised at how beautiful the scenery was even before I came here!
Jozanen is a place where Jozan Ishikawa, who also told the Tokugawa family, recreated the Shisenji Temple that stood in Kyoto.
I see!
Does the scenery change depending on the season?
That's right! You can enjoy the beautiful scenery of Shikiori-yori while drinking tea and snacks!
Wow! You can enjoy it while eating!
That's right!
What else is there?
Anjou City is famous for its electric parks!
Electric parks!
Have you ever been to an electric park, Ms. Sakura?
Our name is "Team Shachi", but we used to be a group called "Team Shachihoko".
Ten years ago, we performed at an electric park.
I'd like to perform at an electric park again, so please invite me.
It's a wonderful place, so please visit it.
An electric park is a European-style garden, and you can enjoy flowers all year round.
In addition, you can have a barbecue at this time of year, and there are plenty of restaurants and playgrounds, so you can enjoy it with your family and couples all day long.
I'd like to go there again.
Do you have any specialties?
I recommend Anjotoku's Tenobe Somen.
Somen sounds good. Especially since it's hot today, I want to eat it.
That's right. There is a place near here that makes Tenobe Somen called Miyako Seimen, so please go there.
I'll go there.
Please go there.
Is there anything else?
That's right. A bento shop using Anjotoku's ingredients called Yaoyoshi Shop is delicious.
A bento shop?
Yes.
I'd like to go there.
Then I'll go there today.
Please go there.
I'll enjoy it.
Have a good day.
Speaking of Anjotoku's specialties, it's Tenobe Somen, isn't it?
So, I'd like to go to Miyako Seimen this time.
It says "You can experience Tenobe" on the sign over there.
Can I experience it?
I'd like to go there.
Let's go.
Hello.
Excuse me.
Yes.
May I introduce myself?
I'm Sakura Nao of Super, Tough, Strong, Energy, Positive, Exciting Soul from Nagoya, Team Church.
Thank you for having me.
I'm Chiyoko Hayakawa of Miyako Seimen.
Thank you for having me, Chiyoko.
Thank you for having me.
What kind of Somen do you make?
I've been making Somen for a long time before I was born.
It's a long Somen.
It's 3.60 meters long.
Is it that long?
It's not Kammen. It's Hanna.
This is a product of Ichiyoshi.
That's right.
Today...
That's right.
We are making it today.
Please have a look and try it.
I want to experience it.
Let's experience how to stretch Tenabe Somen.
I'm going to stretch this long one for a long time.
Sakura, hold it like this and raise it up.
It's heavy.
It's quite heavy.
Can I hold it?
I'm going in.
It's quite heavy.
Put one in here.
Is this OK?
Is it OK like this?
Yes, like this.
Touch it and lower it.
Like this?
Yes, and that stick, too.
Together?
Yes, lower it more.
Is it OK like this?
When you feel like lowering it, spread it out.
Lower it more.
It's quite hard, isn't it?
I think it's OK like this.
Then, spread it out like this.
Do you stretch it like that?
Then, stick it in and spread it out like this.
Does it spread out when it's entangled?
Yes.
Stick it in here.
It's difficult.
Is it OK like this?
When you touch it, go over there.
Then, do it like that.
Then, it will dry, so leave it for a while.
Then, come back from over there like you did just now.
OK.
Is it OK?
Then, touch it a little.
OK.
Isn't it beautiful?
It's beautiful!
Then...
If you do it like this, it's finished!
It's finished!
This is for drying.
It's like a curtain!
Yes, it's like this.
It's beautiful!
By the way, I think there is a difference in length from general somen noodles, but what else is there?
The feature of this is that when you add moisture to something that has dried enough to become crispy, it becomes soft and supple.
And it's chewy and delicious.
That's why you can boil it yourself and eat it.
Would you like to try it?
Can I? I want to eat it!
It's okay.
Thank you in advance.
Boil somen noodles.
I will boil somen noodles.
Can I take it out?
Yes, you can.
Wow! It's beautiful!
Somen noodles are not this long.
That's why I like it that long.
I will cut it like this.
Is it enough?
Yes, it is.
I think it's enough for one person.
There are quite a lot of noodles.
I think it's just right.
Yes, I think it's good.
It's boiling now, so I will put it in.
Can I put it in?
Yes, you can.
I will handle it.
Okay.
When it boils, put the lid on and turn off the heat and wait for two minutes.
That's it.
Okay.
I will turn off the heat.
Yes, please.
After turning off the heat, put the lid on and wait for two minutes.
I'm looking forward to it.
That's all you need.
That's why it's faster than no cup noodles.
That's right.
Can I wait for two minutes?
That's right.
Let's eat.
It's my first time eating somen noodles this year, so I'm looking forward to it.
It's beautiful.
Let's eat.
It's smooth and chewy.
It's a little different, isn't it?
It's delicious.
It's perfect for my throat.
It's really good.
It's delicious.
Today, I had the experience of stretching somen noodles at Miyako Seimen in Anjou City, Aichi Prefecture.
And I ate very delicious somen noodles.
It was really delicious.
Thank you very much.
If we have the opportunity again, please come and experience it.
It's my first time stretching somen noodles.
I thought I was good at it.
How was it?
You were good at it.
Was it good?
Were the noodles good, too?
That may be the case.
You may have been better at it.
Please come to Anjou City and have fun.
Thank you very much.