サン生Presents 福岡バラ生！ ～豚バラと生ビールで至高の乾杯を～＃1 2024年11月1日
#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
Category
📺
TVTranscript
00:00In Fukuoka, when it comes to yakitori,
00:05of course, it's pork belly skewers.
00:10When we asked the locals...
00:13The first order always has pork belly in it.
00:16It's yakitori, but pork belly skewers are a must in Fukuoka.
00:21Ever since I was a kid, when I went to a yakitori place, they always had pork belly.
00:25The first order always had pork belly in it.
00:29Today, Fukuoka has the largest number of yakitori restaurants in Japan.
00:35There are more than 460 restaurants.
00:40Of course, beer is a must when it comes to pork belly skewers.
00:47In this show, we combine pork belly skewers with beer,
00:51and call it Baranama.
00:53We bring you information that makes you want to eat and drink.
00:58Baranama is the best!
01:01Cheers to the night of Hakata!
01:06San-Nama presents Fukuoka Baranama
01:10The best toast with pork belly and beer!
01:14The best toast with pork belly and beer!
01:19The best toast with pork belly and beer!
01:26The weather is great!
01:28I'm glad it's sunny!
01:30I'm glad it's sunny!
01:31I'm a sunny girl.
01:33Thank you very much.
01:34You're welcome.
01:35Ayaka Shinya, from Fukuoka, loves pork belly and beer.
01:43She's an influencer who has a lot of short dramas about love in Hakata.
01:49Thank you for your hard work!
01:51I'm hungry.
01:52What do you want to eat?
01:53What do I want to eat?
01:55Wait, can I guess?
01:57It's not pasta, it's curry!
02:00Correct!
02:01And it's the Keema curry in front of the station.
02:03Correct!
02:04How did you know that?
02:06We live together, so we're like one heart and one soul.
02:09Thanks to you, I got to eat pork belly and beer.
02:12Pork belly and beer!
02:13It's a staple of Fukuoka, pork belly and beer.
02:16I love it!
02:18You always order pork belly at a yakitori restaurant, right?
02:21I always order it!
02:22You can't miss it, right?
02:23I can't miss it!
02:24This time, we're going to fully demonstrate the research ability of KBC.
02:29We're going to enjoy the best pork belly today.
02:33It's the best!
02:34Now, let's take you to the world of raw Fukuoka pork belly!
02:40You'll definitely find the pork belly you want to eat!
02:46We're at the base of Sumiyoshi Bridge.
02:48We're here!
02:49I come here often.
02:50This red sign is the sign.
02:54This area is also known as the Haruyoshi area.
02:57It's Miyama-san's favorite area.
02:59Now, now, now, I can see it!
03:02The name of the restaurant will be drawn.
03:06This is the Murasaki Yakitori Research Institute.
03:11They're doing research!
03:12That's right.
03:13They're doing research.
03:14And I can see the word pork on the other side of this sign.
03:19That's great!
03:21Nice to meet you.
03:22Nice to meet you.
03:23Nice to meet you.
03:24Isn't this step good?
03:27Like this.
03:28That's enough.
03:29It's a long one.
03:30It's a long one.
03:32The first stop is the Murasaki Yakitori Research Institute in Haruyoshi, Fukuoka City.
03:38It looks like it's a little hard to get in, but what kind of research is it?
03:43Wow, the atmosphere is really good.
03:45I can't get enough of this size.
03:47Because if you sit here, it's right in front of you.
03:51I can see the grill.
03:52They're already grilling it.
03:54Wow, it smells good.
03:56Can I order now?
03:58I'll have ten pork belly and a draft beer, please.
04:03First, a draft beer.
04:07Cheers!
04:15It's so good!
04:18It's the best!
04:20How many years has this place been around?
04:23About 16 years.
04:26So you've been doing research for 16 years.
04:29That's right.
04:31Does that mean you're studying and evolving?
04:34I think so.
04:35See?
04:36You have to study all your life.
04:38It's here!
04:39It's here!
04:40Thank you very much.
04:42Thank you very much.
04:44It's the right pork belly.
04:48It's here.
04:49Look, this is Fukuoka Prefecture's staple food.
04:53This is the staple food.
04:55The staple food of Fukuoka Prefecture.
04:57It's so simple that you can't help but be convinced by the word.
05:01It's a simple but appetizing pork belly skewer.
05:05Thank you for the food.
05:11It's so good!
05:18I'm going to have a beer without saying anything.
05:22This is it!
05:24It's so quick and easy.
05:27It's fast.
05:29I think so.
05:37As I said earlier, it's so quick and easy.
05:39It's perfect.
05:41The thickness of the meat should be the result of the research.
05:47I'm sure the quality of the pork and the thickness are related.
05:51For example, if the meat is hard and the oil is hot, it will be a little thick.
06:00I see.
06:01I think this thickness is the best for this meat.
06:06I see.
06:07I've never had a good meal.
06:09I'm just saying.
06:10But I think that's what makes it delicious.
06:13The thickness changes.
06:15If you eat the meat as it is, you can eat ten of them at once.
06:22That's right.
06:23That's the right way to eat it.
06:26Let's eat ten of them at once.
06:28There are other rare pork belly skewers that melt in your mouth.
06:35I heard there are other skewers.
06:37This is a very popular one.
06:39It's called rose cartilage.
06:44It's softened.
06:46I see.
06:50When it comes to cartilage, it has a crunchy texture.
06:54At the Murasaki Yakitori Research Institute, they simmer it slowly until it softens before grilling it.
07:03The secret sweet sauce that goes well with pork belly cartilage.
07:08They grill it over and over again until it soaks into the cartilage.
07:14It will be very soft.
07:16What kind of sauce is this?
07:18This is sweet sauce.
07:19Sweet sauce.
07:20Look at this.
07:22That's right.
07:23This is the second time.
07:25The second time.
07:26This is rose cartilage.
07:28It's here.
07:30The color is good.
07:32The color is good.
07:33When it comes to me, it's like...
07:35It's like...
07:36It's like...
07:37It smells good.
07:44It's good.
07:45It's good.
07:46It's good.
07:47It's good.
07:48It's good.
07:49It's good.
07:50It's good.
07:51It's good.
07:55It's gone.
07:58Isn't it melted?
08:00Shall I taste it?
08:02It's melted.
08:06This is new.
08:08This is cartilage.
08:10No.
08:11No.
08:13That's true.
08:14You said it.
08:16Right?
08:17That's true.
08:18It melts in your mouth!
08:19It's been simmered for a long time, so it's not really a cartilage.
08:24It's a cartilage!
08:25It's more like a fried chicken.
08:26Yeah, it's more like a fried chicken.
08:35It's so good!
08:38It's the same pork belly, right?
08:40That's right.
08:41It's part of the stomach.
08:42But the taste and personality are so different.
08:48That's why I want to be careful of men like him.
08:51What do you mean?
08:52He's mysterious.
08:54He's really wonderful, but I can't take a step closer to him.
08:59But I want to eat more and more.
09:01I want to know more about him.
09:03I want to study more about him.
09:05A gentle man is dangerous.
09:11Ayaka has 1.5 million followers on social media.
09:15What kind of video will she make to show off her pork belly?
09:20Ana Miyamoto will be her cameraman.
09:23Are you ready?
09:24Yes, I'm ready.
09:30I've been studying this pork belly for over 10 years.
09:36There are a lot of mysteries about it.
09:38I haven't revealed all of them yet.
09:41Let's do it together.
09:46Cut!
09:51I love fried chicken.
09:56Nice to meet you.
09:58You're Mako Nakagami, right?
09:59Yes, I am.
10:03The next guide is Mako Nakagami, who loves to eat and walk.
10:08She has eaten a lot of pork belly.
10:11What is her favorite restaurant?
10:16I'm sure you can see it.
10:18This is Yakitori no Hachibe.
10:22This is a picture of a 40-year-old graduate.
10:28Look at this.
10:29Most of the famous restaurants in Fukuoka are graduated students.
10:33Isn't it amazing?
10:35Everyone is waving from here.
10:38I think they're wondering who I am.
10:42Yakitori no Hachibe was established in 1958.
10:46There are currently 8 restaurants in the prefecture.
10:49There are also restaurants in Tokyo, Hawaii, Manila, and Hanoi.
10:54It's a worldwide yakitori restaurant.
10:58What kind of yakitori restaurant is Yakitori no Hachibe?
11:03It's one of the top restaurants in the yakitori world.
11:08I want to make a product that will live up to your expectations.
11:14Even a young person like me can feel your enthusiasm.
11:20Can I have a beer and pork belly?
11:24I'll prepare it for you.
11:28Pork belly is one of the most popular yakitori dishes.
11:34Marco taught me that if I don't eat it, my life will be ruined.
11:41Thank you for waiting.
11:44I've been waiting for this.
11:46This is the best combination.
11:48This is the best.
11:50Can I have it?
11:52Yes, please.
11:54I'll have a beer first.
11:56Here I go.
12:04I'm so happy.
12:08I've been living for this moment for over 30 years.
12:13And the pork belly is waiting for me.
12:17Hachibe's pork belly skewers are made from fresh pork.
12:21They are cut into high-quality parts by a professional.
12:25They are grilled in a high-temperature pan.
12:28The perfect amount of salt goes well with the beer.
12:37It smells good.
12:39I can taste the sweetness of pork fat.
12:42And I can taste the saltiness of pepper.
12:47This is what I recommend.
12:56I think pork belly and beer are the same.
13:00They go well together.
13:02Marco has been living in Fukuoka for 15 years.
13:06In fact, he comes to Hachibe almost every week.
13:12Of course, he orders pork belly every time.
13:15I order this pork belly every time.
13:18I think I eat about 100 million skewers.
13:25After this, let's learn how to eat Hachibe's new pork belly skewers.
13:30Ayaka eats a lot.
13:36I order this pork belly every time.
13:40I think I eat about 100 million skewers.
13:45Hachibe is a famous restaurant for grilled chicken.
13:48Marco, who comes there every week, doesn't even know how to eat pork belly.
13:54Can I eat all of this?
13:57Can I eat all of this?
13:59Thank you for always taking care of me.
14:01I'm sorry to call you so suddenly.
14:06Do you like pork belly?
14:09I love pork belly.
14:11I love pork belly so much that I can say that I only eat pork belly.
14:16Speaking of Hakata's grilled chicken style,
14:19there is one more thing.
14:20This is the cabbage that you put on the skewers, right?
14:23That's right.
14:24This is the vinegar sauce.
14:27Speaking of Fukuoka's grilled chicken,
14:30this is the cabbage with vinegar sauce.
14:33The cabbage with oil is also delicious.
14:39On the contrary, it is very delicious to eat pork belly with vinegar sauce.
14:45I see.
14:47It's like changing the taste of pork belly.
14:49That's right.
14:50Like this.
14:51Is it vinegar sauce?
14:52Yes, it's vinegar sauce.
14:53It's like this with vinegar sauce.
14:56It's good.
15:00I'll try the pork belly with cabbage and vinegar sauce.
15:07I see.
15:13After putting it in my mouth,
15:14it's time to go to the beer.
15:17I've been here for 15 or 16 years,
15:19but I don't think I've ever been taught.
15:21Really?
15:22Is that so?
15:23Yes.
15:24Fukuoka people may take it for granted.
15:26This is the way to eat it.
15:29I want to put a lot of sauce on it.
15:30Then I want to have this vinegar sauce on a separate plate.
15:34Shall I wait for you?
15:36Is that possible?
15:37It's okay.
15:38Maruko-chan requested to put the vinegar sauce on a separate plate.
15:44I've never seen such a scene in Hachibe.
15:47That's right.
15:49Please be careful.
15:56It's delicious.
15:57It's delicious.
15:59It's really delicious.
16:00It goes well with the fat of the pork belly.
16:04Mr. Takeru, how do you feel?
16:06I think I can recommend it to more customers.
16:09Hachibe's catchphrase is
16:12Pork belly to the world.
16:16For us,
16:17a yakitori restaurant equals pork belly.
16:20If we can spread pork belly to the world,
16:25it means that it is a yakitori restaurant in Fukuoka.
16:28We want to spread such a thought.
16:30That's why we named it Pork belly to the world.
16:32So, we went from Fukuoka to Hawaii to eat pork belly.
16:39There are two more restaurants in Manila.
16:42There are three more restaurants soon.
16:43Isn't it amazing?
16:45I'm really proud of it.
16:47Cheers!
16:50After this,
16:51Mr. Takeru has to train for more than 15 years to be able to stand on the grill.
17:02We're here.
17:03We're here.
17:05Where are we?
17:06It looks like a place where time has slipped.
17:09It's a retro atmosphere.
17:11Where are we?
17:12This is Omuta.
17:13Omuta?
17:16Ms. Ayaka Shinya is from Fukuoka.
17:19She introduces pork belly in Omuta.
17:25She has more than 1,500,000 followers on SNS.
17:28She is a Hakata-ben influencer.
17:32Hey,
17:33lend me your arm.
17:34What?
17:35Are you the type to measure body temperature with a pulse?
17:38No, I'm not.
17:39I'm sorry.
17:40You've been wearing this for a long time?
17:43I've been wearing it since the day I met you.
17:45You could have thrown it away.
17:47We're going to a very famous pork belly restaurant.
17:50I really like pork belly.
17:53I love it.
17:54What does that mean?
17:56The pork belly is delicious.
17:57That's right.
17:59That's right.
18:01But it's not the best.
18:03What do you mean?
18:05It's not the best,
18:07but the pork belly is delicious.
18:10He's waving his hand.
18:12Hello.
18:14Hello.
18:15This is it.
18:16Yes, this is it.
18:18Here it is.
18:20Yakitori No. 2.
18:22It's Yakitori No. 2.
18:24Yes, it is.
18:25It's not No. 1.
18:26It's No. 2.
18:27No. 1 is a customer.
18:28Oh, I see.
18:31Shinise, located in Omuta City.
18:33Yakitori No. 2, opened in 1945.
18:38Hello.
18:39Welcome.
18:41We're grilling pork belly right now.
18:43Please take a look.
18:47It looks delicious.
18:49It's already grilled.
18:51Is there a sauce on the left side?
18:55That side is grilled with sauce.
18:57Is it pork belly?
18:59Yes, it's grilled with pork belly, not salt.
19:02The sauce they make from scratch
19:04is made by mixing water, sugar, soy sauce, and sake,
19:07and simmering for more than 10 hours.
19:09It's one of their specialties.
19:11Are you a chef?
19:13Yes, I am.
19:15I've been teaching people
19:17who have been grilling for more than 15 years.
19:19He's been doing it for almost 20 years.
19:21Wow, that's amazing.
19:23He's so focused that
19:25he doesn't care about our conversation at all.
19:27He's so focused.
19:30If you don't train for more than 15 years,
19:32you won't be able to stand on the grill.
19:34That's because you need to know
19:36the habit of charcoal used in Yakitori No. 2.
19:38A craftsman who knows all the effects
19:40of the infrared rays
19:42will slowly grill the pork belly.
19:47Ayaka-chan was guided to
19:49a container room with a terrace seat.
19:53It's so fancy.
19:55Excuse me.
19:57Wow, that's amazing.
20:00The space and the atmosphere
20:02of the terrace are totally different.
20:04By the way, do you have a concept?
20:06I'm making it with the image
20:08of the Omuta Tourist Train.
20:10Wow, that's great.
20:12Can I have some pork belly
20:14and beer?
20:16If you like,
20:18we have our pride tonsoku.
20:20I want to eat it.
20:22By the way,
20:24when we asked the customers
20:26about the pork belly skewers,
20:28they said it's raw.
20:30So, I'm going to eat it raw.
20:32Is that all?
20:34I'm going to eat
20:36all the pork belly.
20:38Really?
20:42After this,
20:44Ayaka-chan is excited
20:46to eat the rare pork belly skewers.
20:48Let's drink to the best raw pork belly.
20:54Thank you for waiting.
20:57Here's your beer.
21:01Here it is.
21:03Here's your pork belly.
21:05Here's your yakitonsoku.
21:07Thank you so much.
21:09Cheers!
21:17It's so good.
21:19The second dish is
21:21the pork belly skewers.
21:23Seasoned with the secret sauce,
21:26I grilled it on charcoal.
21:34It's so fast.
21:36It's so fast.
21:38It's so good.
21:40It's so fast.
21:42It's so good.
21:44It's so good.
21:48I can't stop eating it.
21:50As soon as I put it in,
21:52the sweetness of the sauce
21:55comes out at once.
21:57Do you like miso?
21:59Yes, I do.
22:01But I like salt.
22:03Of course,
22:05he also eats it with salt.
22:09The amount of salt is
22:11so good.
22:13I heard it's the second dish,
22:15so I wasn't so confident.
22:17But it's so good.
22:19The second dish is the pork belly skewers.
22:23I'll put this on the skewer.
22:25Like this?
22:27Like this?
22:29Oh, it's true.
22:31It comes off easily.
22:39I'm sorry.
22:41I made a mistake.
22:43Are you going to fix it?
22:45I'm going to fix it.
22:49It's so good.
22:51It's so good.
22:53It's so good.
22:55It's so good.
22:57It's so good.
22:59It's so good.
23:01How was the pork belly skewers?
23:03When I heard it,
23:05I was worried
23:07because it was all pork belly.
23:09I thought it wouldn't change the taste.
23:11But depending on the store,
23:13the concept and taste
23:15are completely different.
23:18I can eat pork belly for a whole day.
23:20I thought it wouldn't change the taste.
23:22But it's so good.
23:24I feel so good now.
23:26The beer and the pork belly
23:28are so good.
23:30I can't stop eating pork belly.
23:32Let's go to the fourth one.
23:34Let's go to the fourth one.
23:36Let's go to the fourth one.
23:38Let's go to the pork belly.
23:48Let's go to the fourth one.
23:50Let's go to the fourth one.