世界！ニッポン行きたい人応援団 2024年11月18日 エビフライを愛するイタリア人が来日！～超特大エビフライ～
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#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
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TVTranscript
00:00This time, the person we invited to Japan is...
00:04Welcome to Japan!
00:07He is Giuseppe, a teacher at a vocational school in Italy.
00:14It took me almost 20 hours from Italy, but I was so excited that I couldn't sleep.
00:22He lives in Brindisi, a port city that is mainly adriatic.
00:30Italy. It's a beautiful city. I want to go to Italy.
00:36What is the Japanese thing that you can't stop loving?
00:42Excuse me.
00:44Mama, Papa, we have a guest from Japan.
00:49He lives with his parents in a family of 60 years.
00:54Can you come with us for a moment?
00:59He went to Italy by car.
01:07How have you been, Giuseppe?
01:10It looks delicious.
01:12Seafood!
01:13A local seafood restaurant with fresh seafood from the port.
01:18The fish shop is fashionable.
01:23What kind of shrimp is in it?
01:25Shrimp?
01:26Are you going to make the same one again?
01:28The same one?
01:29That's right.
01:30So I'd like a fresh shrimp, please.
01:33A shrimp dish with a good freshness.
01:35How about this?
01:37It's a big one and it's very delicious.
01:40That's good.
01:41I'd like 20 of those shrimps, please.
01:44That's a lot.
01:46Argentine red shrimp with a sweetness similar to button shrimp.
01:56Giuseppe is polite and Italian like a Japanese.
02:04How about this lobster?
02:07It looks delicious, doesn't it?
02:09It's big.
02:10It's a big deal, but I'll pass it today.
02:14It's really amazing.
02:16Go home.
02:20Now I'm going to make my favorite fried shrimp.
02:26Fried shrimp?
02:35That's right.
02:36The Japanese cuisine that Giuseppe loves is fried shrimp.
02:44It looks delicious.
02:47I love fried shrimp so much.
02:52In the Meiji era, Japanese food was born one after another to meet rice.
03:07In 1932, at a Japanese restaurant in Ginza,
03:14A group of people came up with a plan to make tempura.
03:18The group was born to make tempura.
03:22The menu was the most popular menu in Japan.
03:25It has been more than 120 years since then.
03:29It is still the most popular menu in Western cuisine.
03:33It is the king of tempura, which is a main dish, a side dish, and a snack.
03:40In the 1960s, when frozen fried shrimp appeared, it became popular.
03:46The production of fried food was about 30 percent.
03:52I met fried shrimp in a Japanese manga I read when I was a child.
03:59When I saw the expression of the main character, I was curious about how delicious it was.
04:06It looked so beautiful.
04:10Even after graduating from high school, I didn't think about fried shrimp.
04:15I went to a cooking school and challenged myself.
04:25There are also shrimp dishes in Italy.
04:28When I made fried shrimp, the taste and texture were different.
04:35In Italy, fried shrimp is fried with meringue.
04:43White wine steamed with olive oil.
04:49There are various shrimp dishes such as pasta using whole shrimp.
04:57Now I work as a teacher of Italian cuisine.
05:04Twice a week, he brushes his hands at home.
05:12He has never been to Japan, but he relies on information such as the Internet.
05:21Among Italians, I make fried shrimp the most.
05:27I remove the bitter part of the shrimp's back.
05:38I make a cut so that the shrimp does not shrink when fried.
05:47This is difficult.
05:50If the cut is not enough, the shrimp will bend.
05:54If you put too much shrimp, the texture will be bad.
06:00I want to learn how Japanese chefs make beautiful fried shrimp.
06:14The bread is ready.
06:19I make it by hand to make it as close to Japanese bread as possible.
06:28In foreign countries, finely crushed bread is popular.
06:34Japanese fried food uses coarse bread crumbs.
06:40I see.
06:42Japanese fried food uses fine bread crumbs.
06:50Japanese fried food uses fine bread crumbs.
07:01Japanese fried food uses fine bread crumbs.
07:11I make bread by hand to make it as close to Japanese fried food as possible.
07:19Really?
07:20He is amazing.
07:23The bread is ready.
07:27It looks delicious.
07:29It looks very delicious.
07:32The bread is finely crushed.
07:34I remove the moisture from the bread in the oven.
07:39It takes three hours to make Japanese fried bread.
07:43It takes a long time.
07:46I use this bread to make Japanese fried shrimp.
07:53I was absorbed in the story, so I was confused.
07:58I'm going there.
08:03Do you make Japanese fried shrimp today?
08:08I make Japanese fried shrimp for my mother.
08:11Do you often cook with your mother?
08:14No.
08:17When I make Japanese fried shrimp, I want to concentrate.
08:21Can you put it in the kitchen?
08:24It's delicious.
08:27But it's delicious to eat, so I'll forgive you.
08:32Giuseppe has a dream.
08:38I want to open a Japanese restaurant with Japanese fried shrimp as a menu.
08:45I have to save money.
08:48I can't afford to go to Japan.
08:54After sprinkling flour on the bread, the bread is made by mixing it with beaten eggs.
09:01It takes a lot of work.
09:05The bread looks delicious.
09:10The preparation is complete.
09:13It looks delicious.
09:15It's time to fry the shrimp.
09:21Fry the shrimp in 180 degrees of sunflower oil for 1 minute.
09:27It looks delicious.
09:29It's beautiful.
09:32It's a nice color.
09:35The shrimp has turned a little.
09:38The shrimp has turned a nice color.
09:40It looks delicious.
09:42After frying for 20 minutes...
09:47Everyone, the fried shrimp is ready.
09:50It looks delicious.
09:52Invite your friends to the party.
09:56That's great.
09:59The sound is amazing.
10:01It's the first time for a Japanese person to eat it, so I'm very nervous.
10:05It's delicious.
10:07That's great.
10:15This sauce is also delicious.
10:21The tartar sauce is also handmade.
10:25Pickles and mustard.
10:31Boiled egg yolk.
10:34Add boiled egg yolk.
10:39Use olive oil when stirring.
10:43It's a lot of work.
10:46It's not watery, it's rich.
10:51It looks delicious.
10:55I tried various sauces.
10:58This was the best match.
11:02This is good.
11:04By the way, it was commercialized in Japan in 1966.
11:09It is a sauce that goes well with fried seafood.
11:17This is too delicious.
11:21It's delicious, but there's one thing I want to say.
11:25Why don't you make more?
11:29I can eat 20 more.
11:33Giuseppe.
11:38But there is a problem.
11:42Everyone says it's delicious.
11:45I've never eaten Japanese fried shrimp.
11:49I want to know if this is the right way to make it.
11:54I want to learn how to make fried shrimp from a Japanese craftsman.
11:59I want to go to Japan.
12:02That's right.
12:05The next day, he went home to tell him where he was going.
12:11He doesn't know that he can still go to Japan.
12:18Hello.
12:21Hello.
12:26Nice to meet you.
12:28Nice to meet you, too.
12:30It's been a while.
12:34You're here.
12:39Is this for me?
12:46No?
12:51Mom, Dad.
12:54Can you come here for a second?
12:57I have to go to Japan.
13:00That's great.
13:04He's seen it twice.
13:07It was your dream.
13:14It was your dream.
13:18See?
13:20Your dad is smart.
13:24Congratulations.
13:27It was your dream.
13:32I don't know what to say.
13:34It's a beautiful thing.
13:39Thank you very much.
13:48And so.
13:51Welcome to Japan.
13:55For the first time in Japan.
14:02First of all.
14:04I want to try the shrimp fried rice at the Maruha Restaurant.
14:10I was impressed just by looking at the picture.
14:20They went to Aichi Prefecture.
14:26It's a famous shrimp restaurant in Japan surrounded by Ise Bay and Mikawa Bay.
14:32I see.
14:34There are a lot of shrimp dishes such as tempura and shrimp senbei.
14:39I love tempura and shrimp senbei.
14:44Shrimp dishes are essential for every celebration.
14:48Shrimp fried rice is used in wedding cakes.
14:52Is there such a culture?
14:54In the 1980s, TAMORI was famous for expressing shrimp fried rice in Nagoyanamari.
15:04That's the first time.
15:07It takes an hour by car from Nagoya Station.
15:11To Minamichita, the southernmost part of the Chita Peninsula.
15:25This is the Maruha Restaurant.
15:27It's beautiful.
15:30I wanted to come here.
15:32It's beautiful.
15:38The Maruha Restaurant was established in 1974.
15:43Originally, it was opened as a seafood restaurant.
15:47After that, it became a restaurant and a hotel.
15:50The shrimp fried rice made by TAISHO was popular.
15:55It expanded to 10 shops in the prefecture.
16:03This restaurant is famous for using fresh seafood.
16:13The most famous dish is the shrimp fried rice.
16:18I want to eat it.
16:21At the same time as the restaurant opens at 11 o'clock, 150 seats will be full.
16:33It's delicious.
16:35It's big.
16:37In Nagoya, you have to go to a high-end restaurant to eat this kind of meat.
16:43It's more chewy than I thought.
16:46It's chewy.
16:50It's amazing.
16:52The amount of rice is amazing.
16:54It's amazing.
16:59It's delicious.
17:01It's really delicious.
17:03The restaurant is full of delicious food.
17:06The restaurant won the best prize at the all-Japan shrimp competition.
17:18This is amazing.
17:20This is a real shrimp.
17:22Customers from all over the country come here and sell 3,000 pieces a day.
17:30I want to eat it.
17:35The atmosphere of the restaurant is wonderful.
17:38Hello.
17:41The fourth host, Mr Banno.
17:46Excuse me.
17:48I'd like to eat shrimp fried rice.
17:51I'd like to eat it.
17:53I see.
17:54I'll take you to the restaurant.
17:58Where is the restaurant?
18:04There are so many people waiting.
18:07I can't believe it.
18:09Despite the fact that it's a weekday, there are 50 people waiting.
18:14There are so many people waiting.
18:18It's like a hospital.
18:20It's like a hospital.
18:22Excuse me.
18:23How long have you been waiting?
18:25I've been waiting to eat.
18:27I've been waiting for about 10 minutes.
18:31It says 40 minutes.
18:34I'm going to wait another 30 minutes.
18:36There aren't many people today.
18:38That's amazing.
18:40Are there only a few people?
18:42It's worth waiting for so long.
18:45On Saturdays and Sundays, we wait for about two hours.
18:48Two hours?
18:50That's amazing.
18:53It's my first time eating shrimp fried rice in Japan.
18:56I'm really looking forward to it.
19:00You must have eaten a lot.
19:02I was surprised when I first came here.
19:06They wait for an hour.
19:10They finally get a seat.
19:14I'm excited to be able to eat while looking at such a beautiful view.
19:21Then...
19:23Here you go.
19:25Thank you very much.
19:27This is shrimp fried rice.
19:29That's amazing.
19:31This is shrimp fried rice.
19:33It's beautiful.
19:35Thank you very much.
19:37It's straight.
19:39It's already seasoned.
19:42You can eat it as it is.
19:45It's delicious.
19:49This is the shrimp fried rice that Giuseppe has been longing for.
19:55That's amazing.
19:58It's beautiful.
20:00I want to eat it.
20:02I want to eat this.
20:05He decided to eat it first when he came to Japan.
20:09How does it taste?
20:18It's hot.
20:34It's delicious.
20:38It's very delicious.
20:41Even though he didn't dip it in the sauce,
20:44I can feel the taste.
20:49It looks very beautiful.
20:53I can't believe it's so straight.
20:58That's right. It's straight.
21:01Now I understand why the owner told me to eat it as it is.
21:07There is another way to eat it.
21:10There is also Sanbaizu inside.
21:15Sanbaizu?
21:18The original Sanbaizu is a unique way to eat at the Maruhashokudou.
21:24It looks light and good.
21:27The founder used it as much as he could.
21:32That's why Sanbaizu is popular at the Maruhashokudou.
21:48The vinegar makes it more sour.
21:52The original taste of the shrimp stands out.
21:57It's light.
22:01It's a new discovery that there is such a way to eat it.
22:05I want to try it.
22:13It's delicious.
22:19It's delicious.
22:22It's cute.
22:24In addition, for those who like tartar sauce,
22:27there is an original tartar sauce.
22:32It looks delicious.
22:36By the way, it is the most popular sauce in the sauce ranking.
22:44By the way, how do you like to eat fried shrimp?
22:48I bought a lot of tartar sauce.
22:51Are you a tartarist?
22:53If it's fried, I'm a tartarist.
22:56Are you a tartarist?
22:59What about you, Komiya?
23:01I like lemon.
23:04It's refreshing.
23:13You ate it all.
23:15It was delicious.
23:17The taste and texture were perfect.
23:21It was an ideal fried shrimp.
23:25How can you fry it so straight?
23:29Thank you very much.
23:31If you like, let's make fried shrimp together.
23:36Is that okay?
23:39They were specially taught how to make it.
23:44What is the secret recipe for making fried shrimp?
23:58I like fried shrimp very much.
24:02However, I eat my favorite food last.
24:08I'm a human being.
24:10How do you eat your favorite food?
24:13I eat my favorite food first.
24:17How about fried shrimp?
24:19I eat my favorite food last.
24:22You like fried shrimp the most.
24:24I like fried shrimp very much.
24:28Giuseppe, who loves fried shrimp, is the winner of the All-Japan Shrimp Championship.
24:35He is in the Maruha Restaurant in Aichi.
24:38Are you ready?
24:41They were specially taught how to make fried shrimp.
24:45I'm glad.
24:48This is Mr. Kure.
24:50Hello.
24:54How long have you run this restaurant?
24:56I've run this restaurant for 49 years.
25:00He has been making fried shrimp for half a century.
25:03I respect him.
25:06Mr. Tanaka, who has been running this restaurant for 49 years, is 17 years old.
25:12He has inherited the traditional taste of this restaurant.
25:19Nice to meet you.
25:21I can't get in.
25:22Excuse me.
25:23Are you okay with this outfit?
25:26It's tight.
25:28This is the shape.
25:31Are you full with fried shrimp?
25:34It's better to take off the top and put it on the bottom.
25:38Are you okay?
25:40I'm sorry.
25:41It's painful.
25:43If you're ready to get dirty, you can open it.
25:50Finally, he will show us how to make fried shrimp, which he has fried 3,000 times a day.
25:56Wow.
26:00He uses about 20 centimeters of shrimp, regardless of the type.
26:08The shrimp is firm.
26:10You can feel it when you touch it, but it's firm.
26:14It's very elastic.
26:20He will show us the secret to frying it straight.
26:26If you apply force to the shrimp when it swims like this,
26:29if you apply force to this muscle, it will be pulled by a strong muscle and bend.
26:36That's how it works.
26:39I didn't know that until now.
26:42The reason why the shrimp becomes round when heated is because of the muscle fibers in the stomach.
26:49The depth of the cut is just below the skin.
26:56If you cut too deep, it will be torn when molding.
27:01If you put too much pressure on the knife, the texture will be damaged,
27:04so only the five joints with the legs are cut.
27:10If you have the feeling of cutting the sword,
27:13don't cut it any deeper.
27:19This is the secret to frying it straight with a plump texture.
27:40Until now, he had been cutting in the stomach.
27:45The number of times he put the knife in also had a meaning.
27:51If you sprinkle flour on it...
27:56Why do you hold the body after putting the flour on it?
28:02If you stretch this much, it won't be like this when you do it in oil.
28:06Straight.
28:08I also hold it with my fingers, but it's hard to apply force,
28:12and the body often breaks.
28:15If you cut it normally, it will break.
28:18But when you hold it in your hand, you hold it down with your fingers.
28:24When you hold it down, the meat of the shrimp stretches back and forth.
28:29There are some that adjust it in your hand so that it doesn't stretch any more.
28:32It's difficult.
28:33Like this.
28:36If you stretch it too much, the meat will break,
28:38and the shrimp fry will be thin and have a bad texture.
28:42The perfect amount of force is...
28:44A subtle amount of force.
28:46Put the flour all over it.
28:49Yes, yes, yes.
28:51Yes, yes.
28:54Oh, yes, yes.
28:56In your hand.
28:57Yes, yes.
29:02Yes, yes, yes.
29:03Japanese sushi is shaped in your hand.
29:07Remember to shape it in your hand.
29:11I see.
29:12He was shaping it as if he were holding sushi.
29:16Yes, yes, yes.
29:18Here's what I was curious about.
29:23Before you put the flour on it,
29:25don't you season it?
29:28Oh, that's right.
29:29If you season it first,
29:31the shrimp will have a different taste from the taste you put on this side.
29:36The saltiness.
29:37In my case, I season it here.
29:42Is it a secret that you can still taste it even if you don't season it?
29:49That's right.
29:50It's a secret sauce.
29:51Oh, the sauce is in here.
29:55He came up with the idea that you can eat as many sendai as you want.
30:01The secret sauce is added to the beaten egg.
30:08The original taste of the shrimp stands out.
30:10You can eat it as it is, or you can eat it cold.
30:15I see.
30:20The recipe for the soup stock is unique.
30:24Only the chefs know how to make it.
30:29They are also particular about frying.
30:34After this, Takumi, who has been a chef for 49 years,
30:38specializes in this technique.
30:43I'm so happy to learn such a delicious recipe for fried shrimp.
30:50And the freshness is excellent.
30:52Freshly caught high-end car shrimp is fried.
30:59Is it delicious?
31:00Yes.
31:02He also eats it while dancing.
31:07This is luxurious.
31:16Is it delicious?
31:17Yes, it's delicious.
31:18It's very delicious.
31:20After this, Takumi, who has been a chef for 49 years,
31:23specializes in this technique.
31:25He is the best chef in Japan.
31:27He is a chef who eats 3,000 shrimp a day.
31:31Do you want to eat fried shrimp?
31:33I want to eat it.
31:35Are you serious?
31:39I'm glad.
31:41I eat this.
31:43It sounds good.
31:45It sounds good.
31:47It's thicker than I imagined.
31:49It has a strong taste.
31:53It's really delicious to eat without any sauce.
31:56This is also a good evidence.
31:58Let's dip it in the sauce.
32:05How is it?
32:06It's very delicious.
32:08Let's dip it in tartar sauce.
32:13It's delicious.
32:14It's delicious.
32:15It's like the tartar sauce of Odo.
32:17The tartar sauce of Odo is delicious.
32:19Which one did you like best?
32:21All of them were delicious.
32:25But I like tartar sauce the most.
32:27That's right.
32:29He is Giuseppe, an Italian who loves fried shrimp.
32:34He won the gold medal in the All-Japan Shrimp Championship.
32:39He learned how to fry shrimp at Aichi's Maruhashokudou.
32:48I will fry the shrimp.
32:55Try not to break the shape of the shrimp as much as possible.
33:01Open the tail of the shrimp.
33:03Hold the tail of the shrimp.
33:05The shape of the shrimp will not change.
33:15Hold the tail of the shrimp straight.
33:20If you touch the shrimp at this point, the breadcrumbs will fall off.
33:26So don't touch the shrimp too much.
33:29The crispy texture of the breadcrumbs was born from here.
33:36The frying time is 4 minutes at 165 degrees.
33:45Put the breadcrumbs in the oil.
33:48If you let the breadcrumbs cross the oil slowly, the breadcrumbs will be heated.
33:52The excess oil of the breadcrumbs will fall off.
33:55The taste of the breadcrumbs will be absorbed.
33:57The outside of the breadcrumbs is crispy.
33:59The inside of the breadcrumbs is crispy.
34:02This is amazing.
34:06He has been practicing this technique for more than 70 years.
34:10He wants to learn this technique as much as possible.
34:12He has been practicing this technique for 2 hours.
34:15This is amazing.
34:22He fries the breadcrumbs himself.
34:26It's hot.
34:28Is it hot?
34:29Let's eat.
34:32It sounds good.
34:36It's good.
34:38I'm happy to learn such a delicious recipe of fried shrimp.
34:44It's good.
34:45I can do it.
34:47You shouldn't think you're good at cooking.
34:52You have to think the person who eats it is good.
34:55So listen to the customers.
34:58That's the most important thing.
35:00If you do that, you can make a big impact in Italy.
35:07He will practice what he learned in Italy so that he can be a chef like Tanaka.
35:15Thank you very much.
35:19Good luck.
35:22Thank you very much.
35:24Tanaka's Fried Shrimp
35:31I was really happy to eat fried shrimp for the first time in Japan at Maruhashokudo.
35:39Thank you very much for teaching me how to make it.
35:46I will never forget you even when I go back to Italy.
35:51Thank you very much.
35:56I have a small gift for you.
36:02Is it a cookie?
36:04It's a traditional Italian snack called Taralli.
36:10Thank you very much.
36:13Taralli is a salt-flavoured bread snack made by kneading olive oil and white wine into the flour dough and baking it like a donut.
36:27The owner of the shop said...
36:30I'll start with this fried shrimp.
36:35I'm so happy.
36:36It's delicious.
36:37It's the same as mine.
36:39It's not sold in Italy.
36:41I'm so happy.
36:43It's not sold in Italy.
36:44It's finished.
36:45Ta-da.
36:47It's amazing.
36:49Maruhashokudo.
36:50It's fried shrimp.
36:52It's fried shrimp.
36:53If you look closely, it says,
36:55thank you.
36:58It says, thank you.
37:03It's amazing.
37:04Thank you very much.
37:07Thank you very much.
37:09Bye.
37:10Bye.
37:11Bye.
37:16Bye.
37:17Bye.
37:19Maruhashokudo, thank you very much.