AISubs
This time...
It is a challenge to the small shark cooking video.
Toyone Village in Aichi Prefecture
It is located on the border of Nagano Prefecture, which is about 2 and a half hours by car from Nagoya.
The population is about 1,100 people.
It seems that a poster has been popular in this village of Yama-Ai recently.
Choudame has exceeded the population of the village, so please come to eat.
Isn't it strong?
Yes, it is.
I want them to come to eat because there are more of them.
Do you know why it's called Chou-same?
I don't know.
I know about sharks, but I've never heard of Chou- same.
You've never heard of it?
No.
Chou-same is famous for its salted egg, which is one of the top three delicacies in the world.
Farming began in Toyone Village eight years ago, and the number has exceeded the population of the village.
Therefore, the poster that came to eat this long- tailed shark became a hot topic.
This time, for the time when the long-tailed shark became a major,
I would like to propose an original recipe and make it popular in cooking videos.
Inoue Ruka and Shizuoka Prefecture's Yaizu Shinzen Taishi Aoki Shiori, who is good at fishing, have arrived.
First of all,
you have to find a man who is holding a long- tailed shark in his poster.
Before you find a long-tailed shark, you have to find a person who will be the reason for you to find a long- tailed shark.
That's right.
It's like there's not a single person.
That's right. There's a bar, though.
Do you want to ask?
Let's ask.
Ask one of them.
Have you ever done it?
No, I haven't.
It's my first time.
It's a good practice.
This program is a practice for all programs.
This is the main program.
I was practicing for the MC program.
I'll let you go somewhere.
I'll do my best.
Is that person?
Hello.
I brought him here.
Is this the person in the poster?
It's not me.
I'm looking for this person.
I thought it was a different way of taking pictures.
Is this person famous in this village?
Yes, he's famous.
Where can I meet this person?
He comes here often to buy cigarettes.
Here?
Then I'll have to wait until he comes to buy cigarettes.
Do you know his phone number?
Yes, I do.
Can you give him a call?
Tell him to hurry up and call.
I'm glad to hear that.
It's not a suspicious thing.
When you look up the location of the man in the poster,
you will find that he is currently working at the Chouzame Farm.
Let's go quickly.
Oh, there he is.
There he is.
He's wearing the same polo shirt.
There's an old man.
He's wearing the same polo shirt.
I'm sure he is.
Oh, he noticed us.
He's the man in the poster.
Hello.
Is he the man in the poster?
Yes, I'm the man in the poster.
This is Mr. Kumagai.
Wow, Mr. Kumagai.
The man in the poster is Mr. Kumagai.
Eight years ago, he started farming using the rich water resources of the village, and after trial and error, he managed to succeed, and now he has enough money to buy medicine for the village.
The number is
I think it will be about 6,000 yen this year. There is also a big one.
It looks like a white vinegar.
There are about 300 of them here.
It doesn't look that big.
Is it big?
Do you eat this big one?
I don't eat such a big one yet.
It's a fish that can be shown at events.
First of all, capture before making a cooking video.
It's bigger than I thought.
It's much bigger than I thought.
How much do you weigh?
I weigh more than 10kg.
If you weigh less than 10kg, you can't make a cooking video.
It's a big one.
It's small.
It's a big one.
Can you catch it?
I caught a heavy one.
Is it heavy?
It's heavy, isn't it?
You can't catch it.
I caught it.
Look at this.
It's scary.
It's okay to be bitten, so put your finger in it.
It's okay to put your finger in it.
Take off your gloves.
It's okay to take off your gloves.
Go further.
I can't do it.
I will do it.
It doesn't hurt at all.
It's harder than I thought.
I think we got along with each other.
Let's take a picture of this.
Let's play rock-paper-scissors.
Rock-paper-scissors.
It's okay. It's a calm fish.
Do your best.
Hold the tail tightly.
Raise it.
It's heavy.
Do your best.
Good.
It's heavy.
I'll do my best.
You look like a rock roller.
Give me a smile.
You're doing great.
This way.
You're doing great.
Playing with the wind Wandering around in someone's longing My heart left in the blue sky is like summer
next cooking video
I'd like to take a picture of it. I've never cooked mackerel before.
I'm chef Kent Nakatsu. Nice to meet you.
Have you ever cooked mackerel?
We don't really sell mackerel, or rather, we haven't had the experience of eating that much yet.
Kenta Nakatsuji, who trained at a two-star restaurant in Italy and opened a cooking class in Nagoya
With the help of a teacher, create an original recipe video using sturgeon grown in Toyonei Village
First of all, to know the taste, go to one of the four restaurants in the village that serve sturgeon dishes.
royal fish sushi
The royal fish came to eat our sturgeon, and you don't know the royal fish?
Sturgeon is called royal fish because it was once a royal food.
Is this royal fish sushi?
pretty!
Sturgeon Sushi Royal Fish Sushi
This is sold in limited quantities only on weekends.
How does it taste?
How is it?
It's good.
Which one should I eat?
It's really good.
It was really good when Mr. Kato sold it at Kashiwa.
It's very elegant.
The meat is very chewy.
It has a good texture.
It's very chewy.
It's more elastic than I thought.
This is the one I just held.
It's delicious.
I don't know what to say.
I'm a chef.
I often think about what to eat.
I think of something delicious.
I'm a chef.
When I think about it, I think of sushi.
The appearance is the opposite.
It has a light and elegant taste with fat similar to pufferfish and flounder.
It has a chewy texture.
What kind of cooking video will be made?
I ate sushi a while ago and thought that I could arrange it in various ways even in Italian, but after all it was delicious to eat it raw, so the first one is carpaccio
It's simple with salt and lemon, but I think it's delicious enough.
I think lemon simple is the dish that makes this dish alive.
I'd like to add a lot of special products from Toyonemura.
Toyonemura's tomatoes are delicious.
Is that so?
Yes.
Really?
It's very delicious.
Tomato So I want you to get it.
I'm doing a combination with Speedwagon.
Itoda's specialty is getting tomatoes.
It was just right.
Did you see the trailer?
It's close. About 40 minutes on foot. It's close. It takes about 40 minutes to walk. It's far. So Itoda decided to go get Toyonei Muratoku's tomatoes for the carpaccio. So, Itoda is going to get tomatoes from Toyone Muratoku, who uses them in carpaccio. It's not cut yet. It's alive. Are you alive? It's not alive. my head already It's not alive. Its head is like this. It's scary if it's alive. Shigeru moved. Its hair moved.
No, I think he's quite handsome, this guy. I think this guy is quite handsome. I'm going to cut it. My bones are so soft. Its bones are very soft. It feels like cartilage. It's all like cartilage. It's beautiful. Do you know how delicious this fish is at this point? The way the knife goes in and the way the oil is applied. The way the knife doesn't slip. The way the knife goes in and the way the oil
If you ask me what's the fish dish, and I'm asked if it's a shark, I can't go along with it. If you ask me what kind of fish I'm going to make, I'm going to say it's a shark. I feel like I can't keep up with that.
I can't keep up with you. I can't keep up with that.
It may be difficult, but I will slice it thinly with a kitchen knife. It may be difficult, but I'm going to cut it thinly with a knife.
If you jerk it, you won't be able to cut the fish, so pull it out as much as possible. If you make a sound, the fish won't cut, so pull it as much as you can.
If it doesn't cut, press it again and pull it out. If you can't cut it, pull it from the top again.
Then you can't get in at all. I wonder if the meat has a strong elasticity. It doesn't go in at all.
I'm scared. This is scary.
difficult. difficult. This is difficult.
It doesn't cut well at all. I can't cut it well at all.
Sturgeon is well oiled, so it's a struggle to slice it thinly. Chouzame has a lot of fat, so it's hard to cut it thinly.
Then here. Then, here.
Now I have a problem, come here. There's a problem here.
What is carpaccio? What is carpaccio? I don't know carpaccio.
I know Pyria, I know Pyria. I know paella.
Did you just feel like you were making paella?
This is why I have to go Why do I have to go?
Mr. Itotani, the voice, the microphone, this is the only one. Ito-san, the microphone is the only thing I can hear.
What? This. Why?
it's dead It's dead.
But why should I go shoot? But, why do I have to go to shoot? Why do I have to talk with this volume? Hello. Hello. Can you come here? Is the camera okay? I'll call my husband. Oh, here you are. excuse me. Oh, your husband is here. Excuse me.
That's amazing. It's a great place.
Is this China?
Hello, my name is Itou. Hello, I'm Itoda.
I don't know. Thank you.
Right now, I'm here to cover super sharks on a TV program. I'm here to shoot a TV show.
I'm doing the toilet. I'm doing it in the toilet.
When I made a dish with that super shark, the chef wanted to make a carpaccio. When I cooked with the super shark, the cook wanted to make carpaccio.
yes. Yes.
Tomato?
I can't stand it, I thought. I thought I couldn't share it with you.
Is it okay?
Thanks. Thank you very much.
Tomatoes from Toyone Village are characterized by their strong sweetness due to the large amount of lightness during the day and night. The tomato in Toyone village has a big difference between day and night, so it has a strong sweetness.
I will be able to get the tomatoes I harvested this time. This time, we will be able to get the tomatoes we harvested by your kindness.
Thank you very much.
Let's put the fish side by side.
You can put the fish side by side freely.
You can do it like Suda.
Suda and RU-CHAN are trying to do the same thing.
This is a chopsticks.
Are you done?
RU-CHAN thinks time will last forever.
It's like a sashimi restaurant.
RU-CHAN, what did you draw?
What is this?
It's a picture of something.
It's a horse of Wazurusemasu.
It's wonderful.
It's a character, so it doesn't matter what you did.
I drew a horse of a fool.
I will make another pasta.
I will make this with everyone.
I love pasta.
Please look forward to it.
Areo Orio Peperoncino
The carpaccio was interrupted due to the late arrival of the tomatoes.
Chou-Zame itself has a lot of fat and is plump, so it doesn't dry out even if you make it into pasta, or it's easy to get entangled, and it's delicious, fish pasta.
Today, I'm going to simply season it with garlic, chili peppers, and parsley. It's a really simple dish.
Since Chou-Zame is a light taste, it is seasoned with plenty of olive oil, garlic, and high-price vinegar.
If you don't add a lot of oil, it will have a dry texture, so add a lot of oil.
It looks delicious.
When you eat raw garlic, the bad smell will remain, so make sure to do it well.
If you do it well, the bad feeling will not remain.
That's right.
Aoki-san and Rue-chan can do it at home if they remember it.
That's right.
I'll put a small shark here.
please put it in. wow, sounds good. Please make the heat a little weaker.
Small sharks tend to break down easily when heated, but we take advantage of that weak point and deliberately loosen the flesh to allow the umami to soak in.
I put only one to add umami. Salted sea bream. But I know the smell If you go to a pasta shop, it will definitely come out.
You don't have to loosen the anchovia? Please loosen the anchovia too. I thought it was the sauce. It's like fermented salted sea bream.
Once it's cooked, add the pasta. Please turn on the fire when you put the pasta in.
This isn't crazy. I'll incite you here and tie it tightly at the end.
We did it!
We all did it well.
The peperoncino with long-tailed shark is done.
The Italian who took advantage of the feature of the long-tailed shark.
How does it taste?
You can eat it while it's hot.
Let's eat.
It's delicious.
This is very delicious.
Please add salt.
This is very delicious.
This is delicious.
This is very delicious.
This is soft.
This is very delicious.
How do you feel about Italian pasta? Is it okay?
I think it's okay.
You haven't done it before?
I haven't done it.
Because there are many raw foods such as sashimi.
I can do it.
You can do it, right?
I was recognized.
Thank you very much.
The man who was forgotten when he finished eating pasta said.
It smells so good.
Does it taste like this?
Are you kidding me?
I think she finished eating.
She's finally back.
It's not that she's finally back.
She even smelled good at the entrance.
Right?
I thought she had just started.
Is the shoot over?
It's in the second round.
It's the end of another week. First second week.
I don't know what it is, but I've already made a DVD.
What's up with this?
wow, that looks delicious. Tasty tomatoes.
What's wrong? I thought you said that.
What happened?
that's right. Yeah, I want to see
I want to see it.
I'm not kidding, it's always this guy, really.
Take it easy.
I'm happy I'm happy.
You think it's delicious.
Don't you taste a different kind of deliciousness?
Carpaccio is simple with olive oil and lemon to enjoy the taste of fresh sturgeon itself.
If you serve Toyone's tomatoes together.
The carpaccio is complete!
I just got the male.
Because it's carpaccio, the seasoning is completely different.
It's so crunchy and amazing. It's elastic.
good!
Fit.
It tastes refreshing.
Delicious.
Tomatoes are fine.
It has a western feel to it.
All fit. Is it western food?
We had a good meal in Tayonemura.
It all started from here.
It's really amazing.
We only met Mr. Kyozame.
People call you Mr. Kyozame, don't they?
Yes, they do.
People call me King Kyozame.
I hope to see you again.
What is it?
It's for publicity.
What are you talking about?
It's just the smell of money.
Please let me enjoy the Kyozame Hotpot.
This program is brought to you by AIA and...
the sponsor you are watching now.
Here is the recipe video for the first Kyozame Peperoncino in Japan.
Easy to make, Kyozame recipe!
First, put olive oil in the pan.
Don't stir it, just put it in.
Then, stir-fry the garlic and pickled radish.
And the main character, Kyozame!
What is the point of this step?
Loosen the meat.
But, don't loosen it too much.
I think you can loosen it.
But, it's better to loosen it.
Yes, it's better to loosen it a lot.
And, pasta is ready.
Mix it well.
With olive oil?
Yes, with olive oil.
Mix it well.
It's almost ready.
It's done.
How was the taste?
It was warm and delicious.
How was it?
It was amazing.
Each taste was different.
It depends on each person.
Please try it.
This program was brought to you by AIA and the sponsor you are watching.
I got it!
Next time, we want to make a buzz with a trick.
The firework of luck.
This is impossible, isn't it?
I got it, I got it!
I got it!