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00:00酒場という聖地へ 酒を求め 魚を求めさまよう 女 酒場放浪記
00:30Aoba-dai, Aoba-dai, Aoba-dai, Aoba-dai, Aoba-dai, Aoba-dai, Aoba-dai, Aoba-dai, Aoba-dai, Aoba-dai, Aoba-dai, Aoba-dai, Aoba-dai, Aoba-dai, Aoba-dai, Aoba-dai, Aoba-dai, Aoba-dai, Aoba-dai, Aoba-dai, Aoba-dai, Aoba-dai, Aoba-dai, Aoba-dai, Aoba-dai, Aoba-dai, Aoba-dai, Aoba-dai, Aoba-dai, Aoba-dai, Aoba-dai, Aoba-dai, Aoba-dai, Aoba-dai, Aoba-dai, Aoba-dai, Aoba-dai, A
01:00Now, it is a lively city with many buses.
01:08Wow.
01:10So many vegetables.
01:12Oh my.
01:14So many. So cheap.
01:17Hello.
01:19Hello.
01:20That's great. I like this.
01:22I just got it this morning.
01:23That's 100 yen?
01:25Yes, 100 yen.
01:26Oh, no.
01:27I got it.
01:28It's so cheap.
01:30There are so many carrots in here.
01:32It's 100 yen?
01:33Yes.
01:34It's so cheap.
01:36Kamosei Seika store has been open since the Showa era.
01:39It was closed for the sake of the shop owners,
01:43but due to the demand from the locals,
01:45it's open for six days a month.
01:48Welcome.
01:50Two daikon and two cucumbers.
01:52Young cucumbers.
01:54Oh, it's pickled radish.
01:56Do you come here often?
01:58Yes, we do.
01:59It's delicious.
02:02It's different from other shops.
02:05Yes, it is.
02:08Thank you for coming.
02:11One of the popular dishes in this shop is
02:13handmade pickled radish.
02:16Wow.
02:17Do you make vegetables and pickles here?
02:21Yes, we do.
02:23This is a hundred years old pickled radish.
02:25A hundred years old?
02:26Hello.
02:28This pickled radish comes from the shop's ancestors.
02:32It's been picked every day for 120 years
02:35and has been taken good care of.
02:38The vegetables pickled here
02:40have a mild finish.
02:47Do you want to try it?
02:48I'll bring it to you.
02:50I'm sorry.
02:51It's cute.
02:53We let her try the pickled radish at the shop.
02:58Excuse me, sir.
02:59I'm sorry.
03:01Has this shop been open for a long time?
03:04Yes, we closed it once.
03:07It's been 58 years.
03:09But you're back.
03:11I was going to make pickled radish,
03:14but I was told to do this and that.
03:17That's amazing.
03:19It doesn't usually look like this.
03:21Wow.
03:23It looks delicious.
03:25It already smells good.
03:30She's going to try the pickled cucumber.
03:33Is it okay?
03:35It's hot, so I might have used it.
03:40It's delicious.
03:42It's delicious.
03:45I'm sorry.
03:46The pickled radish is spicy and has a strong acidity,
03:51but it's very mild.
03:53I really mixed it up.
03:55I didn't add anything.
03:57I've been doing this for over 100 years.
04:01You do it every day.
04:02Yes, I have to do it.
04:04Because I'm alive.
04:06She met the soul food of Aoba University, which is loved by many people.
04:11It's time to have a good smell of dinner.
04:17There are a lot of people around here.
04:21There are a lot of cars.
04:23This is a noto shop.
04:29Good evening.
04:30Good evening.
04:31Thank you for coming.
04:35It's been 53 years since it was established.
04:37The noto fish is on the sign.
04:39It's an easy-to-drink sake bar.
04:41The owner is Yoshitaka Kawajiri.
04:44The owner's brother is a noto fisherman.
04:46He catches fresh fish.
04:50The owner is Michio, who likes Japanese sake.
04:53They used to be lovers,
04:55and they became a couple 46 years ago.
04:58There are a lot of home-made dishes.
05:01Thank you for coming.
05:07What should I do?
05:10What should I do?
05:11I'll start with beer.
05:13Fresh beer?
05:14Yes.
05:15Let's start with fresh beer.
05:18Well, well, well.
05:20Cheers!
05:32Wow.
05:35It's amazing.
05:37That's amazing.
05:38This is boiled fish.
05:40Oh, it's boiled.
05:42I'll have sashimi, please.
05:45In the Kanto region,
05:46you can catch rare fish.
05:49Here you are.
05:50I got this from the noto shop.
05:53This is sazae,
05:54and this is kiji hata,
05:56and this is aori-ika.
05:57I've never heard of kiji hata.
06:00It's inside the hata.
06:01Oh, I see.
06:02Do you often catch kiji hata at the noto shop?
06:04Yes, I do.
06:05Whenever I make a phone call,
06:06I get kiji hata.
06:07Kiji hata.
06:09It's so thick.
06:10Wow, it's beautiful.
06:12I've never had kiji hata before.
06:18Oh, my.
06:19It's delicious.
06:20It's so plump.
06:21I can't stop eating it.
06:24Here you are.
06:29Here you are.
06:31I'd like to have yuyu,
06:32which is a specialty of the noto region.
06:34May I?
06:35Of course.
06:36Wow, thank you.
06:38In the noto region,
06:39yuyu is a specialty of the noto region.
06:41It's a light and delicious sake.
06:43It's called kuro-obi yuyu.
06:49It's easy to drink.
06:52It's delicious.
06:54This sake is usually served by a couple.
06:58But the next day,
07:00they told me that this sake wouldn't be left at all.
07:03So, I've been drinking it for a long time.
07:05It must be sazae.
07:07It looks delicious.
07:09Sazae is a big fish.
07:16It's thick and plump.
07:18It's delicious.
07:20It's all about the plumpness.
07:22But the freshness...
07:24It's a taste that can only be experienced here.
07:29It's delicious.
07:32They drink the same sake,
07:34so they have a good chemistry.
07:36Cheers.
07:41It's easy to drink.
07:43Do you always drink this?
07:45Yes, I love it.
07:48Her husband and wife come here once a week.
07:51It's a tradition to eat sujigane.
07:53I'll have gyusuji today.
07:55Gyusuji.
07:56I'll have that.
07:59The famous simmered fish is made every day.
08:02It's marinated overnight.
08:07It looks delicious.
08:09It's here.
08:18It's plump.
08:21There are a lot of students,
08:23so they come here for a meal.
08:25It's delicious.
08:27There's a Nittai University nearby,
08:29and a part-time student comes here.
08:32So, these two are Nittai University students, too.
08:35Really?
08:37I thought you were a regular customer.
08:40There are a lot of autographs of Japanese players in the store.
08:43They are all Nittai players.
08:48Are you Nittai players, too?
08:50Yes.
08:51I'm a tennis player.
08:53I see.
08:55How old are you?
08:58I'm a sophomore.
09:00I'm 20 years old.
09:02Congratulations.
09:05Do you drink alcohol?
09:07A little bit.
09:09My father likes to drink.
09:11When I come here,
09:13I drink a little bit.
09:15It's great.
09:19She gives them some information.
09:22The potato croquette is made by my mother.
09:25It's very delicious.
09:27Please give me the croquette.
09:32The homemade croquette taught by her mother
09:35is a signboard menu that she always orders.
09:39It looks delicious.
09:43It's a beautiful croquette.
09:47There are a lot of vegetables.
09:50There is a potato salad, too.
09:52What should I do?
09:54It costs 550 yen.
09:57The potato inside is moist.
10:09It's delicious, isn't it?
10:11It's delicious.
10:14Lemon sour is a must.
10:25It's delicious.
10:27I think it has the same taste as my mother's.
10:30Do you think so?
10:32No, I don't think so.
10:36Finally, she goes back to the beer.
10:39What will she have for the last meal?
10:41I'd like to have the last meal.
10:43What do you want?
10:44Onigiri? Ochazuke?
10:45There is Ochazuke, too.
10:47Do you want to eat cold Ochazuke?
10:49Yes.
10:50The cold Ochazuke that Taisho came up with
10:53is the taste of her hometown when she was a child.
10:56She cools the rice with ice.
11:06It's delicious.
11:08She puts dried sardines and kelp broth,
11:11and salt and pepper on the cold rice.
11:21It's delicious.
11:24It's a new beginning.
11:27It's cold.
11:29When you go home from school,
11:31your parents bring you a lunch box, right?
11:35Yes, they do.
11:37When I'm hungry,
11:39I pour water on the lunch box,
11:42and put pickled radish on it.
11:45That's the reason.
11:47It's a kind of hint.
11:49It's the memory of your father when he was a child.
11:52That's the idea.
11:57The bar is full of simple couples.
12:01Tonight, they warm up their hearts and drink.
12:09Thank you for the meal.
12:11I'm sorry.
12:15It was delicious.
12:17It's the first time I've been to Aobadai
12:21while being touched by the kindness of my parents.
12:26It's like I'm back to my hometown.
12:29I felt a great sense of security.
12:34There are still a lot of bars over there.
12:37I'd like to take a walk.
12:39See you later.
12:44It's like I'm back to my hometown.
12:46A warm bar is a bridge that connects Noto and Aobadai.
12:52When you get used to a bar like this,
12:55you end up drinking too much.