おぎやはぎのハピキャン 2024年10月10日 とろサーモン村田流 -NO RICE NO CAMP- 第2話
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#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
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Short filmTranscript
00:00This is the main event.
00:02Let's cook rice!
00:04Let's cook rice.
00:06I want to eat rice.
00:08Let's cook rice.
00:10For lunch,
00:12we will make
00:14the ultimate rice ball.
00:16We have prepared
00:18rice that goes well with rice ball.
00:20Let's cook it.
00:22Rice that goes well with rice ball.
00:24Rice ball shops are popular.
00:26They are.
00:28There are a lot.
00:30Rice ball shops are delicious.
00:32Foreigners love rice ball shops.
00:34Recently,
00:36there are a lot of rice ball shops.
00:38There are a lot of rice ball shops in Shinjuku.
00:40This is
00:42Mie prefecture's
00:44Musubi-no-kami.
00:46This is local rice.
00:48This is from Mie prefecture.
00:50Let's buy this.
00:52This is local rice.
00:54Local rice is the best.
00:56This is from September.
00:58We have just come here.
01:00We have just come here.
01:02He is particular about white rice.
01:04He is particular about white rice.
01:06Murata style,
01:08no rice, no camp.
01:10Murata prepared
01:12Musubi-no-kami,
01:14which is a brand rice
01:16that Mie prefecture is proud of.
01:18It is a type of rice
01:20grown in Isejinbu.
01:22Each grain has
01:24a unique texture.
01:26He is particular about
01:28not only rice.
01:32This time,
01:34I recommend water.
01:36This is the water I always prepare.
01:38Hot spring water?
01:40I know that.
01:42Do you know this water?
01:44It is soft.
01:46Even if you drink it at room temperature,
01:48it is very delicious.
01:50I like it.
01:52Do you boil it?
01:54Yes, I do.
01:56This is alkaline water.
01:58It is very good.
02:00When the body is alive,
02:02it is oxidized.
02:04When it is oxidized,
02:06it is easy to get sick.
02:08Let's make it alkaline.
02:10Let's make it alkaline.
02:12Murata's favorite
02:14hot spring water,
02:16Kyu-kyu,
02:18is a mild natural alkaline water
02:20at the foot of Sakurajima
02:22in Kagoshima Prefecture.
02:24This water comes from
02:26the spring water hot spring.
02:28The particles are fine and
02:30suitable for cooking rice.
02:32The water penetrates
02:34to the core of the rice
02:36and boils.
02:38Divide it into two groups.
02:40The rice team and
02:42the asazuke team.
02:44Asazuke team?
02:46The rice team and the asazuke team.
02:48We will cook rice with
02:50the asazuke team.
02:52Me and Mr. Yaguchi
02:54will cook rice.
02:56I love cooking rice.
02:58I love cooking rice.
03:00I have a long experience of cooking rice.
03:02I have to adjust the amount of water
03:04when I cook rice.
03:06We are counting on you.
03:08Are you particular about how to cook it?
03:10I am particular about how to cook rice.
03:12I read the wind today.
03:14The wind comes from the eighth direction.
03:16It's not that kind of campground.
03:18It's not Happu because we come from Hachihoko.
03:20We can add more water.
03:23I see.
03:24Onigiri should not be too soft.
03:28I think so, too.
03:30Let's make rice for onigiri.
03:32It's just right. Let's make it normal.
03:34Normal?
03:36Is it normal?
03:37Then you don't have to say anything.
03:39I'm sorry.
03:43Team Ogi, please make Asazuke.
03:46Asazuke?
03:48What's Asazuke?
03:50Do you cook?
03:52We don't cook.
03:54You drive an Uber.
03:56I drive an Uber.
03:58I was talking with Kashiwagi.
04:00I asked him what he was eating.
04:02He said cup ramen.
04:06I don't want it.
04:09Cup ramen is delicious.
04:11Didn't you come here with a pure image at first?
04:14At first?
04:16I wanted to introduce it to my parents.
04:18I see.
04:20You wanted to introduce it to your wife.
04:22He gave me a catchphrase.
04:24You came here and ate cup ramen.
04:27I woke up in the evening and ate cup ramen.
04:29You didn't cook.
04:31Let's show it here.
04:33I want to change my image.
04:35Let's change.
04:37Please wake up today.
04:39I have to wake up.
04:41Murata and Yahagi use rice and water to cook.
04:47Ogi and Kashiwagi cook Asazuke, which is easy to make even at a campsite.
04:53Will the cook Kashiwagi be able to do it?
04:59Asazuke
05:05Let's cook rice and Asazuke.
05:09Let's go.
05:11Let's cook rice.
05:13Let's cook rice.
05:15Let's go.
05:23That's good.
05:25That's good.
05:28Three cups of rice.
05:30Three cups of rice.
05:32Three cups of rice.
05:34Let's do it.
05:36One cup of rice.
05:38One cup of rice.
05:46That's good.
05:48That's good.
05:50That's good.
05:52Rice absorbs water the most.
05:57So, I wash rice with good water at first.
06:01I see.
06:03You wash rice with good water at first.
06:05Then, you wash rice with water.
06:07That's good.
06:09So, I wash rice with good water at first.
06:14Let's do it.
06:16I wash rice with good water at first.
06:19That's good rice.
06:25Recently, rice has advanced rice washing technology.
06:29So, it's easy to wash rice.
06:32I see.
06:34It's easy to wash rice.
06:36It's important to sharpen rice.
06:38That's right.
06:40It's important to sharpen rice.
06:42Sometimes, rice sticks to the rice bowl after eating.
06:46That's because of the bad way to sharpen rice.
06:48I see.
06:49That's because rice sticks to the rice bowl after eating.
06:52People often say that.
06:54You don't need to sharpen rice.
06:56You just need to remove the shell.
06:58That's right.
06:59You just need to remove the shell.
07:01That's right.
07:02I think it's good enough.
07:04I think so, too.
07:06I think it's enough.
07:08Finally, I put the sauce on rice.
07:10I put the sauce on rice.
07:12I put the sauce on rice.
07:14After washing rice, soak it in hot spring water for 30 minutes.
07:22Okay.
07:23Okay.
07:24I'm done washing rice.
07:25I'll soak it for 30 minutes.
07:27I'll soak it for 30 minutes.
07:30On the other hand, Ogi and Kashiwagi from the Asazuke team...
07:36Okay.
07:37I have a knife.
07:40I'm good at using a knife.
07:42You're good at cooking.
07:44I'm a little nervous.
07:46Okay.
07:47First, let's cut the cucumber into rings.
07:49Okay.
07:51Cut the cucumber into rings.
07:53Both of them?
07:54Yes.
07:55Okay.
07:56While looking at the recipe on the Happy Can website,
07:59they start cooking the Chinese-style cucumber asazuke.
08:05How long does it take to cut the cucumber into rings?
08:08Just imagine it.
08:10I've never eaten asazuke that is cut into rings.
08:13You're stupid.
08:14What?
08:15You're stupid.
08:16Is there such a thing as asazuke that is cut into rings?
08:18There's no such thing as asazuke that is cut into rings.
08:20What?
08:22Please decide for me.
08:24Okay.
08:25How long should I cut it?
08:26The thickness?
08:27Yes, the thickness.
08:28Just imagine the thickness.
08:31Why can't you do it?
08:32Let's do it together.
08:35You just have to say it.
08:37You're right.
08:38Please decide.
08:39I have to do it for you.
08:40That's right.
08:41How long should I cut it?
08:42That's fine.
08:43This much?
08:44That's fine.
08:45Okay.
08:46Really? This much?
08:47It's too thick.
08:48What?
08:49It's too thick.
08:50You can't see it well.
08:53I see.
08:54This is what camping is all about.
08:56What?
08:57Camping is...
08:58Which one did you choose?
09:00I was thinking of using a knife.
09:02You chose the wrong one.
09:05You didn't know.
09:06I didn't know.
09:07Your manager didn't tell you?
09:08I checked it.
09:09Do you use a knife?
09:10I told him I don't cook.
09:13He said it's okay because I put pickles on it.
09:17I see.
09:18I didn't expect him to cut it.
09:22Are you irritated?
09:23No, I'm not.
09:24I'm not irritated.
09:25Your manager will be mad at you.
09:27No, no, no.
09:28You're scared.
09:29No, I'm not mad.
09:30Is this right?
09:32Yes, it's right.
09:33I'm going to be famous as a housewife.
09:37That's true.
09:38You can't do everything by yourself.
09:40I'm going to be ranked as a good wife.
09:45Kashiwagi doesn't cook at all.
09:49After cutting the cucumber,
09:51he goes to drain the water.
09:54There's 30g of sugar.
09:57Is there sugar in the pickle?
09:59I didn't know there was sugar in the pickle.
10:01I didn't know.
10:02I didn't know.
10:03I didn't know.
10:0930g of sugar.
10:10I put in 30g of sugar.
10:14Do I just rub it with sugar?
10:16Do you rub it with sugar alone?
10:18Yes, I do.
10:21Sugar has the same dehydration effect as salt.
10:25It is recommended to drain the water with sugar,
10:28which has less change in taste than salt,
10:31which leaves a slight saltiness.
10:35The water content of the pickle is reduced by the sugar.
10:38It smells good.
10:41Just by adding sugar?
10:43Yes, just by adding sugar.
10:44Really?
10:45Why does it smell so good?
10:46It already smells like pickle.
10:50After adding the seasoning and mixing it,
10:54put it in the cooler box and leave it for about an hour.
11:04After adding 30g of sugar,
11:05it's better to show people how to cook.
11:08That's right.
11:13It's hard.
11:16Wait a minute.
11:17You just added it, right?
11:19Yes, I did.
11:20There's a little bit left.
11:21Put the radish in a plastic bag,
11:23add 2 teaspoons of sugar and mix it.
11:26Add 2 teaspoons of sugar and mix it.
11:28Okay.
11:29Can I add a little more sugar?
11:31I'll add a little more.
11:32Okay.
11:43It's hard.
11:46I'm scared.
11:47I'm scared.
11:49Me?
11:51It's scary to use a knife that you've never used before.
11:54What's this?
11:55It's hard.
11:56Why did you bring it to the right?
11:58Because it's hard.
12:00Because it's hard?
12:01I can't cut it with my right hand,
12:02so I'll use my left hand.
12:04You're not good at using a knife.
12:06How do you do it?
12:09You have to slide it and cut it.
12:12Like this?
12:13From the front?
12:14Yes, that's right.
12:16That's right.
12:17That's right.
12:18Wow.
12:19It's a little difficult just by applying force from above.
12:22That's right.
12:23From the front.
12:24From the front.
12:25Wow.
12:26It's so easy.
12:27You look happy.
12:28You look happy.
12:29You look happy.
12:30Wow.
12:31That's how you use a knife.
12:33Wow.
12:34That's how you use a knife.
12:36That's right.
12:38Okay.
12:39That's good.
12:40Okay.
12:41That's good.
12:42That's good.
12:43That's good.
12:45That's how you do it.
12:46That's why I couldn't cut the kitchen knife.
12:49So I bought a 30,000 yen kitchen knife.
12:51Oh, I see.
12:52I bought a 30,000 yen kitchen knife.
12:54But I couldn't cut it at all.
12:55But I couldn't cut it at all.
12:56I didn't know how to use it.
12:57You didn't know how to use it.
12:58You didn't know how to use it.
12:59You only used force from above.
13:01You only used force from above.
13:02That's right.
13:03Like this.
13:04I want to use it quickly.
13:05Is that enough?
13:06That's enough.
13:07That's enough.
13:08That's enough.
13:09Drain the cut daikon and add seasonings.
13:14Okay.
13:15How is it?
13:16It's good.
13:17The texture is good.
13:18Yes.
13:19It's good.
13:20Okay, let's cool it down.
13:21Okay.
13:22Okay.
13:26The 30-minute dive is over.
13:28Is it over?
13:29Yes.
13:30Okay, let's go.
13:31Let's go.
13:33Let's go.
13:34Yes.
13:38Welcome.
13:43Okay.
13:48That's good.
13:51Not a single grain is left.
13:52Not a single grain is left.
13:53Yes.
13:54This is...
13:55Let's eat.
13:57It's polite.
13:58That's right.
13:59To the rich.
14:00That's right.
14:01Don't be rude.
14:02That's right.
14:03Okay.
14:04Okay.
14:07It's ready.
14:08It's ready.
14:13Can I eat it now?
14:15On a high heat.
14:16On a high heat.
14:17At first.
14:18At first.
14:19Then it will come out.
14:20That's right.
14:22To make the rice puffier,
14:25they use local banko-yaki to cook it.
14:29Let's cook it on a high heat for about 10 minutes.
14:35If you open it once and stir it with a spoon,
14:38it won't burn.
14:40When?
14:41When?
14:42Stir it just before it starts to boil.
14:46You don't need to burn it, do you?
14:48I don't need to burn it.
14:49You don't need to burn it, do you?
14:50If you stir it just before it starts to boil,
14:53it won't burn.
14:54That's right.
14:55I thought I had to do something in the meantime.
15:00Let's do it now.
15:02I'll do it tomorrow.
15:03It's a little hot, isn't it?
15:04It's hot.
15:05Let's do it before it burns.
15:07You have to stir it a little.
15:14It's good.
15:15Let's do it.
15:16Let's do it.
15:17I'll stir it a little.
15:19I'll stir it a little so that it doesn't stick to the bottom.
15:26This is...
15:29It's good.
15:30Just doing this once will burn it a lot.
15:33If the rice puffs up, you can take it out.
15:35You can take it out.
15:36You can take it out.
15:38I thought I had to take it out.
15:41I don't know if it's a superstition.
15:42I don't know if it's a superstition.
15:43That's right.
15:45By mixing the rice in the middle of cooking,
15:48the rice at the bottom of the pot doesn't burn too much,
15:51and the temperature of the rice is uniformed,
15:54lowering the risk of burning.
16:00If it puffs up, lower the heat to 10 minutes.
16:03After 10 minutes, turn off the heat and let it sit for 10 minutes.
16:08All we have to do is wait.
16:10That's right.
16:12Okay.
16:15All we have to do is wait for the rice to cook.
16:20Now, I'd like to prepare the rice balls before the rice is cooked.
16:26I'd like to introduce you to the recommended ingredients.
16:30I'm sure you've brought a lot of ingredients.
16:33Could you please show them to us?
16:35Just one?
16:36Just one?
16:37Okay.
16:39Now, I'd like to introduce you to the recommended ingredients.
16:45What kind of ingredients did the four of you bring?
16:52Let's start with Mr. Ogi.
16:54Please.
16:56I got this from a friend.
17:00I thought it would be delicious if I used it once,
17:03so I decided to introduce it here.
17:05It's called Tomaranran Mentaiko.
17:07It's from Fukunoya.
17:09Fukunoya's Tomaranran rice?
17:11That's right.
17:12This is delicious.
17:13It's delicious just by putting it on.
17:15What's inside?
17:16Mentaiko.
17:17Mentaiko?
17:18It looks delicious.
17:21Mr. Ogi's recommended ingredient is Fukunoya's Tomaranran rice.
17:27It goes well with rice balls because it has the characteristic texture of Mentaiko.
17:35I think this is perfect for rice balls.
17:38What about you, Ms. Kashiwagi?
17:40Ms. Kashiwagi's recommended ingredient is Ichido Daizessan.
17:44What is that ingredient?
17:46It goes really well with rice.
17:50It looks delicious.
17:52It looks delicious.
17:53Ichido Daizessan
17:56I think this is perfect for rice balls.
18:00What about you, Ms. Kashiwagi?
18:01I'm from Kagoshima, so I brought something from Kagoshima.
18:06It's Kagoshima's black pork miso.
18:08Black pork miso.
18:10This is a sweet miso.
18:13It's sweet, but it goes really well with rice.
18:17That's good.
18:18I want to eat that.
18:19I want to eat that.
18:20Black pork miso.
18:21Black pork miso goes well with rice.
18:23Kashiwagi's hometown, Kagoshima's local food, black pork miso.
18:29It's a familiar ingredient in Kagoshima, where mild wheat miso and black pork go well together.
18:37Do you eat this at home?
18:39When I was in my hometown, I always had this in the refrigerator at home.
18:44I haven't been able to eat this since I came to Kagoshima.
18:47So I brought this today.
18:49This is the most popular dish in Kagoshima.
18:52Is that so?
18:53This is the most popular dish in Kagoshima.
18:55I'm sorry to say this, but this is the most popular dish in Kagoshima.
19:04What about you, Mr. Yabuki?
19:05I like kimchi.
19:09Kimchi?
19:10Kimchi is sold everywhere.
19:12My favorite kimchi is bibigo.
19:17Everyone likes kimchi.
19:21I like sour kimchi.
19:24Everyone likes this.
19:26Everyone likes this?
19:27Everyone likes this kimchi.
19:29My wife and I like this kimchi.
19:31Just the two of you?
19:34Everyone likes this kimchi.
19:39Mr. Yabuki and his wife like this delicious kimchi.
19:43This kimchi is imported directly from Korea.
19:46However, the sour taste is moderate.
19:48It is popular among Japanese people because it is easy to eat.
19:52I want everyone to eat this.
19:55Everyone likes this.
19:56Everyone likes this.
19:57I'm happy when people say this kimchi is delicious.
20:00I understand.
20:02I want to eat this with chopsticks, not rice balls.
20:04That's okay.
20:06You can't eat this with rice balls.
20:10You can't put this in rice balls.
20:13I think it's okay to eat this with rice balls.
20:18Is this okay?
20:20I think this is okay.
20:22I think this is okay.
20:24I will bring this.
20:28I will bring this.
20:31This is a seaweed.
20:35Where is this seaweed from?
20:37This is a seaweed from HOKKAIDO.
20:39This is very expensive.
20:42This is very expensive.
20:45This is as expensive as the price of seaweed.
20:52Mr. Murata's recommended ingredients are HOKKAIDO MATSUMAE's natural seaweed.
21:00MATSUMAE's natural seaweed is rich in color, has a good flavor, and has a strong scent.
21:08How much is this?
21:10Can I say this?
21:11Should I say this?
21:12You should say this.
21:13This is delicious.
21:16This is amazing.
21:26This is HOKKAIDO's natural seaweed.
21:28How much is this?
21:29Can I say this?
21:30Should I say this?
21:31You should say this.
21:32You should say this.
21:33This is delicious.
21:34This is 8,000 yen.
21:36Isn't that expensive?
21:37I don't think so.
21:38What are you talking about?
21:39I'm sorry.
21:40Don't exaggerate.
21:41Don't exaggerate.
21:42I'm not surprised anymore.
21:43I can't do it anymore.
21:44I was told the next price.
21:45I was surprised at 8,000 yen.
21:47I was surprised.
21:49How much is this?
21:50This is 1,400 yen.
21:51That's right.
21:52I'm sorry.
21:53What's wrong with you?
21:54I bought this as a set.
21:57I bought this as a set.
21:58If it's 1,400 yen, it's still expensive.
22:01That's right.
22:02It's expensive.
22:03It's not an exorbitant price.
22:04It's the price of a supermarket.
22:06I was told the next price.
22:08If it's the price of a supermarket, it's 400 yen.
22:10That's right.
22:11Is it 1,400 yen?
22:12I want to check the difference.
22:14That's right.
22:16In addition to the four recommended ingredients,
22:19MIEKEN of YOSHINA has prepared exquisite ingredients.
22:24Recreation.
22:26Let's do a rice ball ingredient draft.
22:32That's all for this time.
22:34It's standing.
22:36It's standing.
22:37The rice is standing.
22:39Next time, it's a competition to buy ingredients for rice balls.
22:45Don't mess with me.