アゲアゲめし 2024年9月6日 「沖縄そば」特集
アゲアゲめし 2024年9月6日 「沖縄そば」特集
#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
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TVTranscript
00:00Let's raise our spirits for Friday night at 7pm on the weekend!
00:16Every time, they decide on a theme and introduce delicious dishes.
00:22This time, Yuri-chan is on a summer vacation, so this person has appeared as a guest.
00:28I like your smile the most.
00:35Hi, it's been a long time.
00:40Hi, I'm Yuri-chan Shiori.
00:43It's been a long time.
00:44It's been about two years.
00:46It's been a long time.
00:49Please give me the keyboard.
00:51Shiori-chan is coming, so the theme is Okinawa soba, which I love.
00:57Thank you very much.
00:59When I appeared as a pinch hitter two years ago,
01:04I said, if you have a special Okinawa soba, please call me.
01:11If you say it, it will come true.
01:13That's right.
01:15Let's go eat.
01:18Let's go.
01:20This time, Shiori-chan also loves Okinawa soba.
01:25This is a light soup.
01:29I'm happy with the tofu.
01:31This is a rich soup.
01:34Three pieces of meat and a lot of toppings.
01:38And this is...
01:39Is this ramen?
01:41Okinawa soba with a variety of ingredients.
01:46The end of the day is decided by Okinawa soba.
02:06Fried rice, Okinawa soba this time.
02:09The first one is from Osato, Nanjo.
02:13The first one is from Osato, Nanjo.
02:17Oka-san, what is this?
02:18The first one is a set of soba.
02:21I've been waiting for this.
02:23I love it.
02:24I'm looking forward to it.
02:25Let's go.
02:28Waramaru Shoten in Osato, Nanjo.
02:32There is a counter, a table, and a restaurant.
02:35You can enjoy it alone or with your family.
02:38There are many menus.
02:40What is the first menu?
02:43This is the most popular menu, Waramaru Soba Set.
02:48Waramaru Soba Set.
02:51This is Waramaru Soba Set.
02:55First, boil the noodles.
02:57Boil for 3 minutes and 10 seconds.
03:00In the meantime, prepare the juice.
03:03It smells good.
03:05When the noodles are boiled, put them in a bowl and pour the soup.
03:09It looks delicious.
03:10Then, put the tofu, the cartilage, the meat, the kamaboko, the egg, and the green onion, and it's done.
03:20Let's try the soup first.
03:23It's good.
03:25It's light.
03:27I can see where the soup is flowing.
03:30What is the base of this soup?
03:32The base is kelp and bonito.
03:36What kind of bonito?
03:38It's from Hokkaido.
03:39Don't laugh.
03:42I'm sorry.
03:46I use Hidaka kelp from Hokkaido.
03:50Do you season the soup?
03:54Yes.
03:55I use Tenpien.
03:58The salt makes the soup mild and sweet.
04:04I see.
04:06The base of the soup is kelp and bonito.
04:09It has an elegant umami and smells good.
04:13The salt from Tenpiboshi makes the soup mild and sweet.
04:20Next, the noodles.
04:26I like it.
04:28It's smooth.
04:29Yes, it is.
04:30It's refreshing.
04:32What do you like about the noodles?
04:34I like the noodles that have been aged for more than 24 hours.
04:41Aged noodles?
04:42Yes.
04:43Raw noodles?
04:44Yes, raw noodles.
04:45The noodles are made by a noodle factory.
04:49The noodles have been aged for more than 24 hours, so they have a good smell and umami.
04:55The smooth texture is also good.
04:58Next, the tofu.
05:01It's rich in flavor.
05:02It's totally different from what we eat at home.
05:05Is that so?
05:06Yes, it is.
05:07It's good.
05:08It's rich in flavor and delicious.
05:10Where is the tofu from?
05:12It's from Tamaki Tofu Shop in my hometown.
05:15Tamaki Tofu Shop?
05:16Yes.
05:17It's very rich in flavor.
05:18Yes, it is.
05:20Yushi Tofu is from Tamaki Tofu Shop in my hometown.
05:24Although it's Yushi Tofu, it has a firm texture and has the flavor of soybeans.
05:30I want more of this.
05:32The juicy part of Okinawa soba goes well with this dish.
05:41I want to eat this juicy part again.
05:44I love it.
05:45It's very delicious.
05:47It's very flavorful.
05:49The soup base is the same.
05:53The soup base of Okinawa soba?
05:54Yes.
05:55I want to create a unique flavor.
05:57So, I use shiitake mushroom for the soup base.
06:01I mainly use shiitake mushroom for the ingredients.
06:04It's very delicious.
06:05The shiitake mushroom is the secret ingredient for the soup base.
06:09That's right.
06:10The taste of the soup base is very strong.
06:12Adding the soup base of shiitake mushroom to the soup base of Okinawa soba is absolutely delicious.
06:18This is a set of Waramaru Soba, which has a lot of ingredients such as handmade Z-Marmie Tofu.
06:24It's a set that even men can be satisfied with.
06:27Next, let's see what the shop recommends.
06:30This is a set of Gouya Ajiru Teishoku.
06:33Gouya Ajiru Teishoku.
06:36This is a set of Gouya Ajiru Teishoku.
06:39Gouya means pork.
06:42Let's try the soup first.
06:46It's the best!
06:48It's so good!
06:49Where do you make the soup base?
06:52I make the soup base from bonito flakes.
06:56Bonito flakes!
06:57Yes.
06:58Then, I add the soup base of Gouya Ajiru Teishoku.
07:00You add them together?
07:01Yes, I add them together.
07:02The taste of Gouya Ajiru Teishoku is very strong.
07:05The soup base is made from bonito flakes.
07:08The soup base has a lot of the umami of Gouya Ajiru Teishoku.
07:12The seasoning is fermented miso.
07:14It has a mild sweetness, so it's a soup that you can drink up.
07:18Next, let's try the Gouya Ajiru Teishoku.
07:23It's very soft.
07:25I'm surprised.
07:27The taste is amazing.
07:29Do you season the meat as well?
07:33No, I season it as it is.
07:35As it is?
07:36I season it all in one pot.
07:39What kind of meat do you use?
07:42I use Ryukyu Royal Pork.
07:45It's delicious.
07:46It has a strong taste.
07:49The Gouya Ajiru Teishoku is very soft.
07:53And it has a lot of umami.
07:56The daikon radish is soft, and the taste is permeated to the inside.
08:00And the potatoes are soft.
08:03It's perfect for eating with rice.
08:06The two sets were very satisfying.
08:08What did you choose?
08:10Thank you for the delicious Okinawa soba.
08:14After the commercial, is this Okinawa soba?
08:21The theme of this time is Okinawa soba.
08:25The second place is Nahashi Omoromachi.
08:28The second place is Nahashi Omoromachi.
08:33Mr. Yokawa, what is this?
08:34This is a five-course Okinawa soba.
08:38Five courses?
08:40That means it's very special.
08:42I think so.
08:43It's going to be a battle.
08:46Let's go.
08:50Nahashi Omoromachi.
08:51Parumi's Ebi Soba is located in San Sanmaru.
08:54It's a Western-style restaurant with a wine bottle.
08:58But it's a real Okinawa soba restaurant.
09:01There is a five-course Okinawa soba here every day.
09:06Before that, let's see the recommendation of the restaurant.
09:09This is Okinawa soba.
09:12It's amazing.
09:13The color is very beautiful.
09:15It's bright.
09:17Okinawa soba with a pure white soup.
09:22Pour the white soup into the pot with the secret ingredients and heat it.
09:28Stir it with a mixer to make it creamy.
09:32Put the boiled noodles in a bowl and pour the soup.
09:36Put chopped green onions, onions, and kikurage on it.
09:40Finally, top it with char siu and it's done.
09:44Let's start with the pure white soup.
09:47It's delicious.
09:50It's very light and rich.
09:54Thank you very much.
09:55It's very delicious.
09:56It's different from what it looks like.
09:59What kind of soup is it?
10:02The soup is made of pork bone broth and scallops, shijimi clams, and clams.
10:12I'm playing with pork bone broth.
10:14That's right.
10:16It's great.
10:18It's rich in flavor.
10:20It has a light taste of clams.
10:24The base of the soup is pork bone broth.
10:27It's been cooked for more than 8 hours, so it's rich in flavor.
10:31In addition, several types of clams are added to give it a deep flavor.
10:37If it's this thick, it's going to be tough.
10:41Stir it with a mixer to make it creamy.
10:45Next, noodles.
10:48Is it good?
10:52It's delicious.
10:56Thank you very much.
10:57It's very chewy.
10:58Where do you use this noodle?
11:01I asked a restaurant called TAIHO SEIMEN to make it.
11:06I made the original raw noodle by myself.
11:09Raw noodle.
11:11I use raw noodle.
11:13It's very chewy.
11:15This Okinawa noodle uses whole wheat flour.
11:19It has a strong taste of wheat.
11:21It's as delicious as a rich soup.
11:25It has a moderate amount of blood.
11:27It's good to mix the soup well.
11:30Next, char siu.
11:32It's novel to add char siu to Okinawa noodle.
11:35That's right.
11:36It's good.
11:37Look at this color.
11:39You're good.
11:41You're good at making it.
11:44Let's eat.
11:45Let's eat.
11:51It's the best.
11:53It's delicious.
11:55How do you make this?
11:57I spend a lot of time to cook it at low temperature.
12:04That's why it's so soft.
12:07Char siu made at low temperature is soft and has a lot of umami of pork.
12:14It's very juicy and goes well with Okinawa noodle.
12:20I'm eating Okinawa noodle now.
12:23What is this mysterious thing?
12:28What is this?
12:29This is cheese rice.
12:32It's the best.
12:34This is cheese rice.
12:36Put the cheese on the rice and bake it on the burner.
12:41Scoop it with a spoon and soak it in the soup.
12:45Let's eat.
12:51It's the best.
12:53This alone is the best.
12:54It goes well with the soup.
12:57It goes well with the rich soup and cheese.
13:01Put the cheese rice in the soup and eat it like a risotto.
13:08Next, let's try the limited soba.
13:12This is the limited soba.
13:16It's the best.
13:19It must be delicious.
13:22This is the limited soba.
13:28Put the pork bone soup in the pot with the red soup.
13:33This is also a soft soup.
13:37Put the noodles in the bowl and pour the soup.
13:42Char siu, three pieces of meat, and shrimp.
13:48Top with eggs and finish with shrimp oil.
13:54Let's try the soup.
13:58This is shrimp.
14:00This is shrimp.
14:03This is three pieces of meat.
14:06This is amazing.
14:08This is the pork bone soup.
14:13Put more than 20 shrimps in this soup.
14:19I made the soup with the shrimp.
14:23I put the flavor of shrimp in the soup.
14:28The flavor of shrimp is in the soup.
14:3220 shrimps and the flavor of shrimp.
14:36It has a lot of shrimp flavor and shrimp oil.
14:41It's very delicious.
14:44The shrimp lover can't stop eating it.
14:47Now, let's try the big shrimp.
14:53It's good.
14:55The sweetness comes later.
14:58It's a big shrimp, but the texture is firm and full of umami.
15:03It's boiled, but it's still good.
15:08And the boiled egg is also good.
15:11You're doing something, right?
15:13Yes, this is also a shrimp flavored egg.
15:19I've never heard of a shrimp flavored egg.
15:22It's good.
15:23So it's a little different from the eggs you usually eat, right?
15:25It's completely different.
15:27Because it's soaked in a broth full of shrimp umami, it's a shrimp flavored boiled egg.
15:32This is a happy coincidence.
15:35Okinawa soba with a lot of shrimp from the soup to the boiled egg.
15:39This is worth a meal.
15:42Thank you for the delicious Okinawa soba.
15:46After the commercial, the greedy soba appears.
15:53The theme of this time is Okinawa soba.
15:57The last one to come was Nahashi Asato.
16:01The third one is Nahashi Asato.
16:05Oka-san.
16:06I'll have the greedy soba.
16:09Are you greedy?
16:11Okay, let's eat a lot.
16:13Let's be greedy.
16:15Let's go.
16:17Nahashi Asato.
16:19Charu Soba, an Okinawa soba specialty store in Sakae Town.
16:23It looks like an Okinawa soba shop,
16:27but the school desk and chair have a good taste.
16:31It's an Okinawa soba specialty store, but what are you introducing this time?
16:37This is Charu Soba's greedy soba.
16:41You're greedy.
16:43It's not just greed.
16:45Put it all on.
16:47This is the greedy soba.
16:51Boil the noodles and put them in a bowl.
16:54On top of that, add shimeji mushrooms, cartilage, and three pieces of meat.
17:00On top of that, add kelp, konbu, and green onions.
17:04The soup is complete.
17:07Let's try the soup first.
17:14It's delicious.
17:17What's the base?
17:19The base is pork bone broth and chicken bones.
17:23And I finish it with bonito flakes.
17:26I see.
17:28How long do you boil the pork bone broth?
17:30I boil it for two days.
17:34Two days?
17:35You use the bone marrow?
17:37Yes, I boil it for two days until the bones are broken.
17:41He boils the pork bone broth for two days and squeezes out the umami from the bone marrow.
17:47The gentle umami of the chicken bones and the flavor of the bonito flakes add a deep flavor.
17:56What's the last dish?
17:59I put dried shiitake mushrooms, kelp, and dried sardines.
18:05That's a lot.
18:07That's a lot.
18:09That's why you mix them in your mouth.
18:14The soup is full of umami.
18:18I can't stop drinking it.
18:21Let's try the noodles.
18:26It's extremely thin, hard, and soft.
18:30I can tell.
18:32It's a noodle shop in the south.
18:34That's right.
18:36It's a noodle shop in the west.
18:39It's a noodle shop in the west.
18:41It's delicious.
18:43I wonder if the noodles are thin noodles from a noodle shop in the west.
18:48The smooth texture of the noodles and the flavor of the wheat are alive.
18:52It's a little flat, so it mixes well with the soup.
18:57Next, let's try the pork.
19:00He's doing it.
19:03He's doing the pork.
19:05It's soft.
19:07It's delicious.
19:08How do you season it?
19:11I put ginger under the self-made sauce so that the pork doesn't smell.
19:18What's in the self-made sauce?
19:21It's a company secret.
19:23He apologized a lot.
19:24That was quick.
19:26The well-cooked pork melts in your mouth.
19:32It's seasoned under the self-made sauce, and the flavor is soaked in.
19:38Next, let's try the Tebichi.
19:43It's delicious.
19:46It's soft.
19:47It's soft.
19:48I didn't know Tebichi was a drink.
19:52It's so soft.
19:53It's amazing.
19:54I put pressure on the Tebichi once so that it doesn't collapse.
20:00You put pressure on the Tebichi at the last minute.
20:02That's right.
20:03The Tebichi is cooked for a long time.
20:06The skin is soft and the meat is chewy.
20:12It's seasoned under the self-made sauce, so it's delicious.
20:17The seasoning is neither too strong nor too light.
20:20It's perfectly sweet.
20:23This is Okinawa soba with all the toppings in the store.
20:27It's a very satisfying Okinawa soba.
20:30Next, let's see the store's recommendations.
20:33This is the original Shari-shari Zenzai.
20:36Zenzai?
20:37It's the same as Charlie's.
20:39Shari-shari Zenzai.
20:43This is Shari-shari Zenzai.
20:46The Zenzai is black and has red beans in it.
20:49How does it taste?
20:52It's Zenzai.
20:54It's Zenzai in your mouth.
20:57How did you make this?
20:59I cooled the Zenzai in the freezer and loosened it.
21:05There is a part of the Zenzai under the ice.
21:09Did you freeze that part?
21:10Yes, I froze the bottom part.
21:12It's crispy.
21:14It's delicious and rich.
21:17You can mix the shaved ice and Zenzai and freeze them.
21:23This is the Zenzai that I loosened.
21:27I'm happy that Zenzai is delicious no matter where I eat it.
21:31It's just the right size, so you can enjoy it even after eating Okinawa soba.
21:37Please try it with us.
21:40Thank you for the delicious Okinawa soba.
21:44This is the shop we introduced this time.
21:47For more information, please check the SNS or contact the shop.
21:54Here is an announcement of the viewer's present.
21:58From Okinawa Coca-Cola Bottling,
22:00six people will receive a 950 ml PET bottle with 12 bottles.
22:06From Kumejima's Kume Line,
22:08three people will receive a three-set of Kyukyoku no Mizuwari.
22:13For more information, please search for Ageage Meshi.
22:19Ageage Meshi is available on FOD and T-Bar.
22:23The information introduced in the program is released every week on OKITIB.
22:29You can read Ageage Meshi on the web.
22:32Next time, we will go to Yatai Village in the downtown area.
22:35Let's eat Okinawa soba and go to Ageage!