世界！ニッポン行きたい人応援団 2024年10月28日 いかめしを愛する南アフリカ人が来日！～大人気駅弁 いかめし～
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TVTranscript
00:00This time, we have invited a special guest to Japan.
00:05Mr. Crescian!
00:13Mr. Crescian boarded a plane from South Africa, where he made his first appearance on the show.
00:17He spent two days to make his dream come true.
00:24I am here in Japan!
00:28I was worried when I found out how long the flight would be,
00:32but when I was thinking about Japan on the plane, I was able to think of it in no time.
00:38I am ready to go!
00:45They met a month ago.
00:54Nice to meet you!
00:56Welcome to my home!
00:57Good morning!
00:58Please come in!
00:59Thank you!
01:01What is the Japanese thing that Mr. Crescian loves so much?
01:07I actually had this last night.
01:10It's a refrigerator.
01:11From a refrigerator to a gun box.
01:14Can I open it?
01:15You can, yeah.
01:17I'll show you my favorite Japanese dish.
01:21Squid rice!
01:22Squid rice!
01:24It's like a ping-pong game!
01:27Squid rice!
01:30Squid rice is a Japanese dish that is cooked with squid and rice.
01:38It is said that squid dishes, which were eaten in Hokkaido for a long time, are the origin of this dish.
01:45Every year on New Year's Day,
01:47at the largest liquid noodle competition held at K-O Hyakkaten in Shinjuku,
01:54squid dishes are selected for the first place for 50 years in a row from 1971.
02:00It is a classic taste that is loved all over Japan.
02:08I've never seen such squid dishes in South Africa.
02:14I was shocked.
02:17It's sweet and savory.
02:20It's plump and chewy.
02:24And it's worth eating.
02:27Anyway, what I want to tell you is...
02:31I'll just say this.
02:33It's delicious!
02:35He's cute.
02:36It's delicious.
02:38In the old days, people ate squid from the Jomon period.
02:43Japan is said to eat the most squid in the world.
02:50Sashimi,
02:53tempura,
02:55salt,
02:56sugatayaki,
02:57and simmered food.
03:00In addition, there are various squid dishes in Chinmiya and Dagashima.
03:07Among them,
03:08Mr. Creshan was shocked by the deliciousness of squid dishes that he ate when he visited Japan.
03:19He learned how to make it on the Internet.
03:23Now, he makes his own squid dishes every holiday.
03:29My heart is dyed with squid dishes.
03:32Is it dyed?
03:35The color of the shirt is the same as the squid dish, isn't it?
03:38Is that so?
03:40The amount of squid dishes is amazing.
03:45Where does Mr. Creshan live?
03:48Where is the place where penguins live?
03:51It's a port town called Darban, which is mainly in India.
03:55Darban.
03:58He went to the market to show how to make squid dishes.
04:04In South Africa, which is surrounded by the sea,
04:08it is easy to get seafood.
04:14In this town, this is the only place that deals with unpolished squids.
04:23This looks good.
04:27In addition, he drives a car.
04:31In this town, this is the only supermarket that deals with Japanese ingredients.
04:39This is it.
04:40There you go.
04:41It's rice cake.
04:42Is that so?
04:45When he has all the ingredients,
04:51he makes squid rice at home.
04:56He removes the legs and gills of the squid and only eats the body.
05:02Good job.
05:04When the gills are left, it becomes the source of the smell.
05:08When he takes it out carefully,
05:11he stuffs the rice cake that has been soaked in water for about an hour.
05:20He stuffs about half of the squid's body.
05:26When he puts it on fire, the squid's body shrinks,
05:29and the rice inside swells, so he doesn't stuff too much.
05:36It is quite difficult to adjust the amount of stuffing.
05:40If he puts too much stuffing, it will burst.
05:44The size of the squid's body also changes.
05:50When he shuts his mouth carefully, he makes the sauce.
05:56He adds seasonings to the soup stock he made with kelp.
06:08One.
06:11Two.
06:13You count in Japanese.
06:19I learned it when I was doing karate.
06:221, 2, 3, 4, 5, 6, 7, 8, 9, 10.
06:29When he was young, he was interested in Japanese culture
06:33by watching Japanese TV programs broadcast in South Africa.
06:38His name is Creshan.
06:42He is a Tyrannoranger who was addicted to it when he was a child.
06:47He is a Sentai.
06:49He started learning karate because he admired Japanese Sentai heroes.
06:56Dino Butler.
06:59I am also a karate hero.
07:01I also graduated as a hero.
07:06Then, he simmers it on medium heat for 45 minutes.
07:1145 minutes.
07:1245 minutes.
07:17It smells really good.
07:18It looks delicious.
07:20It smells like Japanese food.
07:25It's beautifully done.
07:28It's perfect.
07:31Creshan's squid rice is ready.
07:35It looks delicious.
07:36Let's eat.
07:43It's delicious.
07:46It's really delicious.
07:47The rice has a rich taste of soy sauce and mirin.
07:53Squid rice is the best dish.
07:58I want people in South Africa to know more about it.
08:03In fact, Creshan has a dream.
08:08In the future, I want to quit my current job.
08:13I want to run a squid rice kitchen.
08:18He is putting his life on the line.
08:20What's more.
08:23Welcome to the squid rice party.
08:29He invites his family and friends to the squid rice party.
08:34It's very good.
08:35It's lovely.
08:36It's very tasty.
08:39Everyone says it's delicious.
08:42But, it's a foreign dish.
08:44The taste is different.
08:47So, I can't say it's perfect.
08:50In Japan, the motherland of squid rice, I want to learn how to make it.
08:56It's a word I don't often hear.
08:58The motherland of squid rice.
09:00He has a limit in his studies.
09:05But, he can't afford to go to Japan, which is 14,000 kilometers away.
09:18I want to learn how to make real squid rice from Japanese chefs.
09:22I want to go to Japan.
09:25The next day, he goes to see Creshan.
09:32He doesn't know that he can't go to Japan yet.
09:41Good morning.
09:43How are you?
09:44Good, thank you. How are you?
09:46Before we come in, I have something to give you this morning.
09:54What?
09:56No way.
09:59I'm going to Japan.
10:00Yes.
10:03That's amazing.
10:06Mom.
10:07Yes?
10:08Guess what?
10:11The mother's reaction is amazing.
10:14Congratulations.
10:16I'm so happy.
10:18That's amazing.
10:20That's a lot to take in early in the morning.
10:23Oh my goodness.
10:24I'm really, really excited.
10:25I was keeping my fingers crossed.
10:28I'm very happy for him.
10:30Thank you so much.
10:34So, the first place he goes to in his long-cherished dream of Japan is...
10:39Creshan.
10:41Creshan.
10:43Creshan.
10:45Creshan.
10:46The first place he goes to in his long-cherished dream of Japan is Hokkaido.
10:54Creshan, where are you?
10:58And after this...
11:04I'll do something even if I have to dive into the sea.
11:07He goes to Tsugaru Beach in Aranami to find the best food for Creshan.
11:13It's his first time catching a squid in his life.
11:18I got a bite.
11:19That's amazing.
11:21I got a bite.
11:23I got a bite.
11:25But...
11:27It's a squid.
11:28No, it's not.
11:30No, no, no.
11:32I'm happy, but...
11:34What is it?
11:36And...
11:37And...
11:39In order to find the best pot for making squid rice,
11:44he goes to a craftsman of the same generation as him.
11:49There, he finds a surprising skill of a craftsman.
11:56He made it.
11:57That's amazing.
12:00He takes a train from the airport to Morimachi in Kayabe Prefecture.
12:05It's Mori Station in Hokkaido.
12:08There's squid rice here?
12:18And he takes a photo of the station.
12:25It's a station where you can feel the history.
12:31And then...
12:35What's wrong, Creshan?
12:37I found something.
12:40There it is.
12:41Squid rice.
12:44Squid rice.
12:46It says squid rice everywhere.
12:49Squid rice.
12:50It's true.
12:51I can't believe I'm in the holy land where squid rice was born.
12:56I see.
12:58It started from Mori Station.
13:02I see.
13:05Squid rice was born in Showa 16 as a station food sold at Mori Station.
13:13It's famous for being delicious and good for a long trip.
13:17It's a local specialty and a representative of the whole country.
13:24This flag and this logo.
13:28This is the Abe Shopping Mall where squid rice was invented.
13:35Let's go inside the shop.
13:38Hello.
13:40This is the Abe Shopping Mall where squid rice was invented.
13:44Abe Shopping Mall?
13:45No, it's not.
13:46It's Shibata Shopping Mall.
13:48It's not?
13:52It's Shibata Shopping Mall.
13:55If you look closely, you can see the word Shibata on the sign.
14:02We sell squid rice from Abe Shopping Mall.
14:04It's been 54 years since squid rice was invented.
14:09Shibata Shopping Mall sells squid rice from Abe Shopping Mall.
14:13Shibata Shopping Mall.
14:15Shibata Shopping Mall used to be a home shopping mall, but now it's closed.
14:22Shibata Shopping Mall in front of the station is selling squid rice.
14:29Where is Abe Shopping Mall?
14:33It's 300 meters from here.
14:36It takes 5 to 6 minutes to walk.
14:39When he told her how passionate he was, she accepted him warmly.
14:47I was so excited that I wanted to leave my staff here.
14:52Hello.
14:53Hello. Welcome.
14:58I'm Kureshan.
15:00Kureshan.
15:02Nice to meet you.
15:04Please call me Kurito.
15:06I'm Maya.
15:08Maya.
15:09Nice to meet you.
15:12Maya Imai, the third generation of Abe Shopping Mall.
15:17Her father, who retired four years ago, passed away at the age of 29.
15:25She continues to preserve the traditional taste.
15:29She's my friend.
15:31She's called the squid rice girl.
15:33Maya.
15:34Maya?
15:36I want to learn everything about squid rice here.
15:39I'm very excited.
15:44The third generation of Abe Shopping Mall prepared...
15:47Blue apron.
15:49Look, there's a squid mark here.
15:53I've seen this mark a lot before I came here.
15:57Cute.
15:59Then...
16:01Do you notice anything when you look at my shirt?
16:04The color is squid rice.
16:07She noticed it.
16:08This way...
16:13I want that shirt, too.
16:17The squid rice apron on top of the squid rice shirt.
16:22Amazing.
16:23Squid rice craft.
16:25First, let's try the original squid rice made at Abe Shopping Mall.
16:32It's so cute that I don't want to open it.
16:36How did you come up with the combination of squid and rice?
16:42At first, I thought of putting potatoes, corn, and other things in the squid because it's Hokkaido.
16:50But the rice was the most delicious.
16:55Abe Shopping Mall was established in 1903 as a bento shop that sells rice balls and Makuno-uchi bento along with the opening of Mori Station on Hakodate Main Line.
17:0983 years ago, in the Second World War, Sanaka was in trouble with food.
17:16Shizuko, the wife of the founder, came up with the idea that even a small amount of rice can't make you full.
17:26At that time, it was squid rice made with squid caught in Mori-machi.
17:35It looks so good.
17:39The way to eat it is to hold the toothpick and eat it from the ear.
17:44You have to eat it from the ear.
17:48Let's eat.
17:59I'm so happy that he's so happy.
18:02This is so tasty.
18:09Perfect.
18:10Perfect.
18:12That shirt is really the same colour as the squid rice.
18:16It's the same colour as the squid rice.
18:21The squid is plump and has a great texture.
18:25The sauce on top of it makes the rice chewy.
18:31I want to eat it.
18:33The balance between sweetness and saltiness is perfect.
18:37Thank you very much.
18:42When it comes to the deliciousness of squid rice,
18:45it's the perfect texture of squid and rice,
18:49and the taste of sweet and spicy sauce.
18:52Wow, it looks so good.
18:55With this, you can eat as many as you want.
18:58Yes, you can just eat and eat and eat.
19:01Yes.
19:04In the original squid rice,
19:06there is a surprise and a craftsmanship.
19:11The squid rice smells good.
19:13That's right.
19:15I'm a skilled craftsman.
19:19I'm making it in a pot over there.
19:22It's a world where many things are mechanized,
19:25but the craftsmen make each one by hand.
19:29Wow, that's very cool.
19:33In most cases, more than 300 per day,
19:36the three craftsmen make it by hand.
19:44Shibata Shopping Mall at Mori Station
19:46and Fujimi Store in Morimachi, Lawson,
19:48are lined up every day.
19:50They also sell their products at department stores all over Japan.
19:54They can enjoy the taste of their products
19:57at about 120 events every year.
20:02The person who will teach them how to make it is...
20:06I'm Mori from Futatsu.
20:08I'm Mori from Futatsu.
20:10I'm Mori from Morimachi.
20:12I'm Mori from Futatsu.
20:15I'm Mori from Mori.
20:18I'm Mori from Mori.
20:19I'm Mori from Mori.
20:20I'm Mori from Mori.
20:21I'm Mori from Mori.
20:23I think so.
20:27Futatsumori is a 40-year veteran on this path.
20:32He's using a small squid.
20:37Check to see if there's anything stuck.
20:40It's clean.
20:44He's using a smaller squid than I expected.
20:48It's two-thirds the size of the squid that I would find.
20:51It's two-thirds the size of the squid that I would find.
20:57The size.
20:58The size is the most important thing.
21:03The squid used in Abe Shoten's squid rice
21:06is only about 20 cm long.
21:11If it's bigger than this, the meat gets thicker
21:14and harder when it's boiled.
21:18There's another ingredient that determines the texture.
21:24It's the rice that goes in the squid rice.
21:29What is it?
21:34It looks like it's a mixture of long and thin rice.
21:37You're right.
21:38What is this?
21:40If it's just rice, it's too soft.
21:44If you mix it well with the squid rice,
21:48I think it'll be just right.
21:53Ms. Kureshan only used mochi rice.
22:00In Abe Shoten, mochi rice and rice are mixed in their own ratio.
22:06The softness of mochi rice and the fluffiness of rice
22:10are combined to create an excellent texture.
22:15She was worried that mochi rice alone would make the squid sticky.
22:22This was the secret to creating that perfect texture.
22:28And...
22:30This is the traditional rice crumb.
22:35Rice crumb is the most important ingredient in squid rice.
22:40We usually add about three-quarters of the rice to the squid.
22:44We usually add about three-quarters of the rice to the squid.
22:48That's too much.
22:51We usually add about one-third of the rice.
22:55This much.
22:56It's just right because the squid shrinks and the rice swells.
22:59I told you to crush it so that the rice can stand up.
23:03Will it work?
23:05It worked.
23:10Ms. Kureshan of South Africa loves squid rice.
23:15In order to learn the original taste that has been passed down for more than 80 years,
23:19she came to Abe Shoten in Morimachi, Hokkaido.
23:23This is the traditional rice crumb.
23:28Rice crumb is the most important ingredient in squid rice.
23:33We usually add about one-third of the rice to the squid.
23:37This much.
23:38It's just right because the squid shrinks and the rice swells.
23:41I told you to crush it so that the rice can stand up.
23:46Will it work?
23:49It's difficult to measure the amount.
23:54Rice crumb is the most delicate ingredient in squid rice.
24:00I only added a little.
24:02If you add too much, the rice won't swell.
24:05If you add too little, the texture will be too watery.
24:11In addition, in order to shrink the squid when it cools down,
24:14she adjusts the amount of rice in grain units
24:19so that it has the best texture when eaten as a liquid.
24:25She supports such a craftsmanship.
24:29What is this tool?
24:33We call it a rod.
24:35It was specially made for us.
24:38This is an original tool that was developed only for squid rice rice crumb.
24:44That's amazing.
24:47Because you can make rice crumb with your mouth open,
24:50you can increase the speed considerably.
24:55This is a very good tool.
24:59Kureshan also tries to make rice crumb with a rod.
25:10It's difficult.
25:13Because it's slippery.
25:15It's difficult to hold the squid because it's slippery.
25:19This is the most difficult part.
25:23At first, you can hang it here.
25:26Then, you can grab the squid.
25:28Then, you can drop it.
25:32It's a delicate work.
25:36She does it carefully so that it becomes one-third of the squid.
25:42How is it?
25:46It's not enough.
25:49How is it?
25:50It's not enough.
25:52It's up to here.
25:55Can I try another one?
25:57Go ahead.
26:00She wants to learn the feeling of the technique even a little bit.
26:05I have to do it at least once.
26:09Is it enough?
26:12It's not enough.
26:14It's difficult.
26:16The size of the squid is different.
26:18So, I decide the size of the squid as soon as I hold it.
26:22Each squid is different.
26:24Even if the size of the squid is slightly different,
26:27there is a big difference in the texture of the finished product.
26:30It's difficult.
26:32How is it?
26:39Very good.
26:41It's very good.
26:43Thank you very much.
26:45It's so good.
26:48Thank you very much.
26:52It's been more than 80 years since it was born.
26:55She cooks it with a special sauce that she inherited from her mother.
27:03What else do you use besides soy sauce?
27:08Sugar.
27:10Darame.
27:12Darame.
27:14Oh, it's darame.
27:16I've never seen sugar before.
27:21The granules are big.
27:24Larger.
27:26Do you know what wataame is?
27:29It's a raw material for making that.
27:34By using darame, the squid rice has a deep richness and shine.
27:39Beautiful shine.
27:42I see.
27:45What other seasonings do you use?
27:50It's based on soy sauce and darame.
27:53Also, the taste comes from the squid,
27:57so that's enough.
27:59I don't need to add anything else.
28:01The taste comes from the soup stock.
28:03The squid has ingredients such as adenyl and glutamine.
28:10That's why these two are the main ingredients of the sauce.
28:15It's simple.
28:18She makes a new sauce every day,
28:23and adjusts the amount according to the temperature and humidity of the day and the amount of squid rice.
28:30She finishes the sauce with the sense of the craftsman's tongue.
28:40I added more and more soup stock and seasonings during trial and error,
28:47but it's embarrassing because it's empty.
28:51I see.
28:55Finally, she's going to boil the squid rice.
29:00Please put it in.
29:02Is it okay?
29:05What?
29:07It's just water.
29:09Are you going to put it in here?
29:12First, I'll put it in hot water.
29:15There's hot water in the pot, not the sauce.
29:19What?
29:21The squid is dirty.
29:24The skin is dirty.
29:26So I'm going to clean it with hot water.
29:29It's amazing.
29:30It's this color.
29:31If you put it in here all of a sudden, the skin of the squid will be gone.
29:40I see.
29:43Boil it in hot water for 20 minutes so that the smell of the sauce does not come out of the squid.
29:51Soak the taste in the sauce for another 20 minutes.
29:5920 minutes later
30:11Why did you decide to open a squid rice restaurant?
30:16My father is getting old.
30:18When I was thinking about what to do with this squid rice restaurant,
30:21I grew up with squid rice like a brother.
30:24I thought I'd do my best if it made me sad to be away from it.
30:29So I decided to open a squid rice restaurant.
30:32That's great.
30:34Maya was born as the only daughter of a squid rice restaurant.
30:38She grew up with squid rice.
30:41You really grew up with it.
30:43What did she show me?
30:47This is the book I read when I was in the third grade of elementary school.
30:52Ah, 2000.
30:55This is my dream of the future 24 years ago.
30:59This is the third generation of squid rice.
31:03Oh, squid rice.
31:05That's great.
31:09While her classmates are dreaming like elementary school students,
31:13she is already ready to be the third generation.
31:17I'm curious about the person next to me.
31:19She's like an actress.
31:22There's always been a presence of squid rice in my heart.
31:28I want to be the Maya of South Africa.
31:34And then,
31:3720 minutes of simmering with sauce.
31:39Wow, it's getting a nice color.
31:41Perfect.
31:44Please open it.
31:45Up, up.
31:46Up, up.
31:49Itadakimasu.
31:55The fresh smell is really special.
31:59I want to eat it fresh.
32:03In addition, they want to make squid rice with the best squid they caught,
32:08so they go to Sugaru Kaikyo.
32:11It's coming.
32:12Wow.
32:13It's a hit.
32:14It's a hit.
32:15It's a hit.
32:16It's a hit.
32:17It's a hit.
32:22It's a hit.
32:26It's a hit.
32:27It's a hit.
32:28It's a hit.
32:32Mr. Creshan of South Africa, who loves squid rice,
32:36Yes, that's right.
32:38has been practicing martial arts at Abe Shoten,
32:42the original squid rice that has been passed down for more than 80 years.
32:46Please open it.
32:47Up, up.
32:49Up, up.
32:57The fresh smell is really special.
33:02The original squid rice, which was invented by Shizuko, the first wife,
33:06and became loved all over Japan, has been completed.
33:12Itadakimasu.
33:13Itadakimasu.
33:16Please try it.
33:29You have a nice face.
33:32I felt very happy when I ate it.
33:36I feel like I'm one step closer to the real taste of squid rice.
33:42I'm the master.
33:43Master.
33:44Master.
33:45Disciple.
33:48We've always been studying,
33:53but we've never been satisfied with it.
33:56We're always worried about whether we're satisfied with it,
34:00but we're working hard on it.
34:03We're working hard on it.
34:07The deliciousness of the squid rice at Abe Shoten
34:12is born from the humble attitude of pursuing the taste.
34:18As long as I love squid rice, I'm fine.
34:22I'll be happy my whole life.
34:25Ms Hayami.
34:26Yes.
34:27Are the three of you friends?
34:28Yes, we are.
34:29When the word squid rice came up,
34:31I thought it would be the squid rice girl.
34:34But it's the original squid rice at Abe Shoten,
34:38which has won the first place for 50 consecutive years.
34:40Don't you want to eat it?
34:41We want to eat it.
34:42I'm so happy.
34:44I'm so happy.
34:45It's the third generation of squid rice at Abe Shoten.
34:48It's Ms Maya.
34:52Hello.
34:53What are you doing here?
34:54That's right.
34:55Is that so?
34:57It's a great coincidence.
34:59I brought it freshly made, so please try it.
35:01Is it freshly made?
35:02Yes, it's freshly made.
35:04I'd like to eat it right away.
35:07It's delicious.
35:08It's delicious.
35:09The rice is chewy.
35:10It's amazing.
35:11The texture of the squid is just right.
35:13The sauce is also delicious.
35:15It's just right.
35:16It's amazing that you can make this sense of stability with just one smile.
35:19It's a craftsmanship.
35:21It's amazing.
35:22You've been eating squid rice since you were a kid.
35:24I've been eating squid rice since I was born.
35:27Have you ever eaten squid rice?
35:30No, I haven't.
35:31No, I haven't.
35:37I'm getting lonely.
35:41I'm really grateful that you told me what I wanted to know from the bottom of my heart.
35:49Today, I learned the skills of a craftsman again, and my love for squid rice has deepened more than ever.
36:02Just knowing that there are people like you, Chris, has become a part of my life.
36:08I want to keep this squid rice in my heart from the bottom of my heart.
36:15I have something for you.
36:20I brought an apron from South Africa.
36:23All the way from Africa?
36:27Each fabric is made of African cloth.
36:34I also have a gift for you.
36:37A squid rice T-shirt.
36:39Perfect.
36:41What?
36:43Squid rice.
36:44Good choice. Nice choice.
36:48From the craftsmen.
36:51Please continue to make squid rice.
36:56Can I open it?
36:57Sure.
37:01What is it?
37:05It's the best present.
37:11I'm so happy.
37:13A lot of non-sales products were used to make squid rice.
37:19It's perfect for a kitchen car.
37:22I'm the best, too.
37:24I'm happy to be popular.
37:27Please spread delicious squid rice to the world.
37:33Thank you very much, everyone.