世界はほしいモノにあふれてる 2024年12月19日
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#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
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00:00A journey to explore the world and discover the wonderful things that are only found there.
00:09This time, the stage is Portugal.
00:15A country where the rich blessings of the sea and the land and unique food culture that is different from anywhere in Europe live.
00:25I thought I'd eat anything.
00:27I brought a lot of medicine.
00:33Kori Atsuko explores the world of Portuguese food.
00:39She has been developing a recipe for a soup specialty store and has produced 150 types of soups so far.
00:48The source of the recipe is a journey around the world.
00:52Eating is not just soup.
00:55Cooking methods and combinations are all hints.
01:09Portugal is the first time this time.
01:12The secret recipe of a popular restaurant.
01:16It was hidden.
01:19A surprising dish I met at home.
01:25What is this?
01:27This is the first time I've eaten this dish.
01:32A journey to explore Portugal and find hints for new soups.
01:37A journey to explore the world and discover the wonderful things that are only found there.
01:44I heard a sound.
01:47You're going to make the soup, right?
01:51I'll give you a taste later.
01:54I'm looking forward to it.
01:56What is the most representative soup you've ever made?
01:59There are various soups.
02:02I wanted to convey the deliciousness of tomatoes as much as possible.
02:05I made this soup in a simple way.
02:09What's next?
02:11It's a sausage.
02:13If you can use it as an ingredient and umami, you can make a delicious soup.
02:17That's why I made this soup.
02:19It looks delicious.
02:21I'm not going to find a soup.
02:23I'm going to eat something delicious.
02:26I'm going to use it as a hint.
02:28I'm going to make a completely different soup.
02:31That's my style.
02:34It looks like a lot of fun.
02:37I agree.
02:39The journey starts from Lisbon, the capital.
02:42It's a roadside train.
02:45The city flourished as a base for trade during the Great Depression.
02:49It has a rich history.
02:54Research with the members of the soup development team.
02:59First of all, they try to make a classic dish.
03:04I found it.
03:06This is it.
03:08It's a starfish that the Portuguese love.
03:11Starfish?
03:13It's a starfish.
03:15It's a starfish that's been salted.
03:19Speaking of Portugal, it's called Bacalhau.
03:24It's called Bacalhau and has the world's largest consumption.
03:28It's a national dish that represents Portugal.
03:34There's a reason to eat starfish, not raw.
03:39Portugal was in the Great Depression when it went to the seas of the world.
03:44They needed a preservation food for long voyages.
03:49When they found out that starfish was good for salting, they started eating Bacalhau.
03:55Bacalhau.
03:57Mark is a Bacalhau.
03:59They go to a popular restaurant where Bacalhau is the main dish.
04:04Here it is.
04:06What do you want to eat?
04:08They make a list of what they want to eat.
04:11That's right.
04:13This is Bacalhau's garlic sauté.
04:16It's big.
04:18Let's start with the simple garlic sauté.
04:22The basic of a recipe hunter is to know the taste of the ingredients.
04:34Do you really want it?
04:36Yes.
04:38It's very elastic.
04:41I think it's delicious because it's been salted.
04:45If it was fresh cod, it wouldn't be this good.
04:48The taste is different when you bite it.
04:50I want to try it.
04:52Bacalhau.
04:54I can't believe it.
04:56Bacalhau mixed with potato and egg.
05:01It must be delicious.
05:03The sourness of tomato is good.
05:05It smells good.
05:07Tomato risotto with Bacalhau and vegetables.
05:14The taste of star anise remains, but the umami is added.
05:20The umami stands out with other ingredients.
05:28In addition, we explored the charm of Bacalhau.
05:31We went to a restaurant in Lisbon.
05:37It's amazing.
05:39This is a canned bar where you can enjoy canned food and alcohol.
05:45It's like Japan.
05:47This is Bacalhau.
05:50We're looking for canned Bacalhau.
05:54This is the round one.
05:57The one in the book is chickpea, which is said to have been transmitted from the Middle East.
06:03Is it over?
06:05It's over.
06:07It's over.
06:09Let's try Bacalhau.
06:11Is that all canned food?
06:13It doesn't seem to be canned food.
06:16But it's delicious.
06:19Bacalhau and bean soup are also delicious.
06:22It's new.
06:27Is this the best or popular combination?
06:32Bacalhau and chickpea are the standard combination.
06:37Both are easy to make and easy to use at home.
06:45In fact, Portugal is a country of canned food.
06:49We visited a canned food specialty store that has been in operation for 80 years.
06:54It's cute.
06:56The package is nice, too.
06:58From tuna and sardines to octopus and eel,
07:03there are various ingredients and seasonings.
07:06It's fun just to look at it.
07:09There are various fish eggs.
07:14How is Bacalhau different from this?
07:17There are three kinds of canned Bacalhau.
07:22This is cod roe.
07:24How do you use cod roe?
07:27You can eat cod roe with bread.
07:30It's better not to add too much cod roe.
07:34Do you put cod roe in soup or oil?
07:44I don't put cod roe in soup.
07:48I'll take this.
07:50Eight, nine, ten.
07:52This is ten.
07:55This is ten.
07:57I'll take cod roe.
07:59We bought 40 cans of Bacalhau to see if they can be used in soup.
08:05It's amazing.
08:0740 cans.
08:09A journey to find exquisite gourmet food in Portugal.
08:15The traveler is Ms. Atsuko Kouri, who is developing a recipe at a soup specialty store.
08:20It looks delicious.
08:22She eats delicious food and looks for hints for new soup.
08:28Porto, a city 300 kilometers north of Lisbon.
08:36I heard that there is an exquisite gourmet food with a history of this city, so I came here.
08:46This is rice and simmered cod roe.
08:49Simmered cod roe.
08:51Rice and simmered cod roe.
08:53It looks like a Japanese dish.
08:54It looks delicious.
08:56Cod roe, chorizo, and beans are simmered with tomato paste and spices.
09:00I didn't know it was this close.
09:06It's all melting.
09:08It's simmered well.
09:11It has a little taste of bell pepper.
09:13There is a little salt and tomato.
09:16It's surprisingly light.
09:18It looks delicious.
09:20Cod roe was born during the Great Depression.
09:25Soldiers who sailed from the city took the meat away, so cod roe was left to the citizens.
09:35Cod roe is boiled for an hour and a half, and then it is simmered with vegetables.
09:41It takes a lot of time.
09:44White rice goes well with cod roe, doesn't it?
09:47We have a culture of white rice and side dishes, so I thought we had a friend.
10:00The market is where Ms. Koori always stops by.
10:08Wow.
10:11It's a research site where you can see the food culture of that country.
10:17Look at him.
10:19He is the representative of tuna.
10:22There are many fishermen who are watered in Portugal, facing the Atlantic Ocean.
10:40Portugal is said to have ruled the seven seas in the past.
10:43The Portuguese cuisine has developed by incorporating ingredients from various countries, such as Asia and Central and South America.
10:54Not only ingredients, but also cooking methods are from all over the world.
11:00There is a restaurant that the local people secretly taught me in the port town where tourists rarely visit.
11:14Here it comes.
11:16What came out was a pot called Cataplana, which has a mysterious shape.
11:21In fact, the root of the pot is the Moroccan Tajin pot.
11:25It is a pot from the south of Portugal, influenced by the Arabs.
11:32Wow, it's special.
11:34It's really special.
11:37It's too special.
11:39Crab, clams, lobster.
11:42There is a variety of Portuguese seafood.
11:49It's amazing.
11:52I can only say it's amazing.
12:01This time, a lot of soup.
12:05And rice.
12:06I knew it.
12:08It's the best soup in the world.
12:10The best soup in the world.
12:12It's like a combination of the sweetness of tomatoes, paprika, and onions.
12:18All the umami is in here.
12:21The soup is delicious.
12:24What I was curious about was the secret of cooking that brings out the rich soup stock.
12:29When you make a pot of Cataplana soup, do you put a lot of water in the beginning?
12:36Or just white wine?
12:38Let me show you a special secret.
12:41Thick belly.
12:47Let's get started.
12:51It's fast.
12:55It's tomato puree.
12:56Tomato puree is as expected.
12:59Actually, there is still a hidden taste.
13:07And this is the secret.
13:10Milk.
13:17I didn't feel the milky taste.
13:19I didn't expect the milky taste.
13:23When you put milk in it, it has a rich taste.
13:26It goes well with the fish.
13:29When it boils, it's done.
13:32The umami can't escape because it's steamed in steam.
13:42The secret is the steamed fish.
13:46The rich soup stock comes out without letting the umami escape.
13:50I'm going to buy this instead of a bag.
13:53That's a good idea.
13:56Another recipe has been introduced.
14:05Today, we have prepared something special.
14:13This is it.
14:16It looks like dorayaki.
14:17It looks like dorayaki.
14:19This is a catapult pot.
14:21Miura-san, please open it.
14:25Can I open it by myself?
14:28Maybe.
14:30It's complicated.
14:34It's empty.
14:36I thought there was something inside.
14:39It's fashionable to buy this instead of a bag.
14:43It looks good on you.
14:44It's fashionable.
14:46This is the bag of the 22nd century.
14:49This is the bag of the 22nd century.
14:52It's a good way to travel.
14:55I think the people who are watching this video are going to have fun.
15:01They seem to have a lot of fun.
15:03If you don't have fun, you can't enjoy the food.
15:08If the food is good, you want your family to eat it, right?
15:15So, rather than going to see the soup, I'm going to have a good experience.
15:25I heard that there is a rare local dish.
15:28So, I went to the southern part of the Arentejo region.
15:31It looks fun.
15:33You're smiling all the time.
15:35In summer, it's hot with little rain.
15:38Since then, the production of wheat has been flourishing.
15:41It's a land known as the agricultural region of Portugal.
15:46The mission here is to find a recipe hint from local cuisine.
15:52Good morning.
15:55We visited Sophia, who is studying local cuisine in the Arentejo region.
16:02The students from all over the country come to the cooking class at home.
16:07Let's toast.
16:09I thought it was time to start the lesson, but first, let's toast with wine.
16:15Now we can start.
16:22The first dish is a representative local dish using pork.
16:29It is important to marinate the meat with salt-marinated paprika paste.
16:34It smells paprika.
16:37This is a traditional seasoning of the hot southern region.
16:42In the old days, this paste was used to make the meat last longer.
16:50Look, my hands are like this.
16:55When the pork is cooked slowly over low heat, the sweetness of the paprika spreads.
17:04It's good.
17:08Is it good?
17:10Yes, it has a little salty taste.
17:15The combination of pork is fried clams with garlic and coriander.
17:19Clams.
17:21It's a perfect collaboration of the taste of the sea and the taste of the mountains.
17:25The paprika paste used in the preparation is a good accent.
17:30Next, let's make a bread dish that is indispensable to the table of the Alentejo.
17:37What we use is a bread that has become hard over time.
17:43I'll cast a spell on this hard bread.
17:46First, I'll put a lot of water on it.
17:48Water?
17:51Magic?
17:53Soak it in water for about an hour to soften it.
17:56It takes a lot of time.
17:57It takes an hour.
17:59Now, let's crush this bread.
18:02I'll crush it.
18:04I'll crush it.
18:05It's good for relieving stress.
18:16For hundreds of years, Alentejo was the poorest region in Portugal.
18:23At that time, farmers were able to bake bread once a week in a joint kiln.
18:36In the poor period, bread baked once a week and a few vegetables were important food.
18:44It's a simple traditional bread.
18:48It's indispensable to the table of Portugal.
18:53It's a simple traditional bread.
18:57No matter how delicious the food is, it's not good without bread.
19:01Bread is very important.
19:11In that period, a dish using old bread was born.
19:15Stir-fry the softened bread with paprika and tomato.
19:21Then, simmer it for a while.
19:24I've never made a dish like this before.
19:31It looks delicious.
19:32I'll cast a spell on it.
19:39When you shake the pan, the bread changes its shape.
19:45It's like a giant sausage.
19:46It's delicious.
19:48You're really good at it.
19:51It's getting beautiful.
19:53It's perfect.
19:55I think this is it.
19:57What?
19:59It looks like a tropical animal.
20:01It's done.
20:06This is the soup.
20:07This is the soup.
20:08It looks delicious.
20:10I bought a lot of bread to make this.
20:13I'll leave some for my family.
20:18They're waiting for the food.
20:20They eat the food they learned with their family.
20:30It's bread.
20:32I can't see any bread.
20:34Me, neither.
20:35It's delicious.
20:38The bread has been revived.
20:40It's a crispy bread.
20:43I often stir-fry paprika and onion.
20:46The sweetness of them is absorbed by the bread.
20:50It's a gentle taste and delicious.
20:53It looks delicious.
20:54The soup of pork and clams is absorbed by the bread.
20:59It must be delicious.
21:00Pork, clams, and cabbage.
21:04We had to fill our stomachs with as few ingredients as possible.
21:11I think that's how it developed.
21:15I think that's the food culture.
21:19Traveling around Portugal for 8 days.
21:25There are 12 restaurants we visited.
21:28The food we ate was on the 50th dish.
21:3150 dishes.
21:32Miura and Juju.
21:34A new soup was born from their trip to Portugal.
21:37It's finally here.
21:40I wonder what it is.
21:41Is it bread?
21:43Miura, do you think it's bread soup?
21:45I think so.
21:46I'm sure there's a lot of ingredients.
21:48Or maybe it's A, A.
21:51No way.
21:53It's here.
21:54It's here.
21:57What is it?
21:59This one.
22:01What is it?
22:04I wonder what it is.
22:05I don't know yet.
22:07Let's eat.
22:08Let's eat.
22:16It's delicious.
22:17It's delicious.
22:18This is delicious, isn't it?
22:21We used chickpeas mainly.
22:25It's a national food of Portugal.
22:28So, we want to use it as an honor.
22:31We want to treat it as a parting gift.
22:34Chickpeas go well with this soup.
22:36Is the soup made of chickpeas?
22:40Yes, it is.
22:41We break the chickpeas in half.
22:43Then, it takes a long time to soak in the soup.
22:46So, it's easy to taste the umami.
22:48I've never thought about the time to soak in the soup.
22:52This color is the color of paprika paste when we cooked pork and clams.
22:58We added a little bit of paprika paste and tomato paste.
23:02The sweetness of paprika and the saltiness of paprika make it rich.
23:09I've never been to Portugal, but I feel nostalgic.
23:17I want to eat this every morning.
23:20Me, too.
23:23I think the world of soup has more possibilities than we think.
23:31It's a free world.
23:35We look for delicious food and enjoy it.
23:41We eat it as soup in Japan.
23:45I don't know what to say.
23:52Thank you very much.
23:56I really want to go to Portugal.
23:58I'm glad.
24:02The surprising discovery on this trip is the modern Portuguese cuisine cooked by a top chef.
24:09Wow.
24:13The appetizer is seaweed roll.
24:16The filling is mackerel tartare.
24:23The main shrimp is made of mushroom and bonito.
24:28Wow.
24:32The Portuguese cuisine absorbs foreign culture and pursues a new taste.
24:37What kind of taste will they encounter next?
24:47Christmas special, the world is full of what we want.
24:52This is a trip to the beautiful nature and handicrafts of northern Sweden.
24:57All together on the 24th at 10 p.m.