ザ！鉄腕！DASH!! 東京湾の巨大魚and高級魚でホカホカおでんSP!
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#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
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TVTranscript
00:00Dashu Kaigan Oden, open!
00:02The tip one, dashu!
00:06Go!
00:07Yay!
00:08Wow!
00:09Who's eating this?
00:10Wow!
00:11Chikuwa as promised!
00:12This is going to be delicious!
00:13Wow, Chikuwa!
00:14Wow!
00:15His voice is like a warrior.
00:19Tonight's Yokohama Dashu Kaigan is...
00:22We're going to make the strongest oden ever!
00:24Yeah!
00:25Yeah!
00:26Yeah!
00:27The dashu is simmering!
00:29It's hot and steaming hot!
00:32We're going to make this, the most popular udon dish in Japan,
00:35all by hand.
00:38Our goal is...
00:40Triangle, circle, and square.
00:43It's a familiar shape for the Showa era.
00:46And for that...
00:49It's here!
00:50Wow!
00:51Wow!
00:52That's a lot!
00:53It's a monster!
00:55It's huge!
00:56It's a monster!
00:58It's huge!
00:59It looks like Santa Claus!
01:01Santa Claus?
01:02It looks like Santa Claus!
01:03Wow!
01:04What is this?
01:06What is this?
01:08It's a shark-shaped starfish that lives in the big city.
01:11What is this jiggly jelly?
01:14And...
01:15It's a specialty of Edomae, perfect for oden.
01:18It's the first one in 16 years.
01:22Let's do our best.
01:23Yes.
01:24Oden on the beach.
01:26Let's get it!
01:28Oden!
01:29It's been a long time.
01:30That's right.
01:31It's been a long time.
01:32How many years has it been?
01:33We can't buy it.
01:35I'm looking forward to it.
01:36It's a fish of the year.
01:37Come on!
01:38It's a high-class fish.
01:40It's a high-class fish.
01:41It's a fish that represents Tokyo Bay.
01:44Wow!
01:45It's in!
01:46Wow!
01:47It's in!
01:48It's in!
01:49It's in!
01:50It's in!
01:51It's in!
01:52It's in!
01:54That's a good size.
01:56It's amazing!
01:57It's in!
01:58It's in!
01:59It's become bigger.
02:00That's good!
02:01It's Mr. Tokyo Bay.
02:02It's a flushed flathead.
02:03Yes.
02:04It's a fish that represents Tokyo Bay.
02:06It's a beautiful fish.
02:08The blue is beautiful.
02:11Yes, the blue.
02:12It's like waaa.
02:14For me,
02:16fishing of children is a shame.
02:19I fished this when I was a child.
02:21And this is it!
02:23Edo's oden is...
02:25Haze.
02:27Is there a place that does this now?
02:30No, there isn't.
02:31It's from back then, so let's recreate it.
02:33You're right, let's recreate it.
02:35I think we should recreate it.
02:37In the Showa era, on the weekends,
02:39the Tokyo Bay was full of Haze fishing boats.
02:43It was called the Haze Sea.
02:47Haze fishing was popular with the commoners.
02:50One-sixth of the residents of Tokyo experienced it.
02:55It was moist and tasty.
02:58And of course, there was tempura.
03:01It was also the best meat for kneading.
03:06But now, it's one of the few fish in the Tokyo Bay.
03:13It's a high-class fish that's not sold in supermarkets.
03:18I think it's great that there are natural things like this in the sea.
03:22The number of beaches has increased.
03:24I think the time has finally come for people to enjoy the sea.
03:28It's amazing.
03:29I'm so happy that the sea has changed from being a precious creature
03:34to being a creature that connects to our daily lives.
03:37It must have been hard to live in a surrey.
03:39Yes.
03:40You had to use your legs.
03:43I didn't know you had to use your waist.
03:47We couldn't stand up here normally.
03:49We've come this far.
03:51We found it for the first time 16 years ago.
03:55Did you see it?
03:56It's big.
03:57It's a haze.
03:58It's a haze.
03:59It's amazing.
04:02It's a fine haze.
04:04I hope it grows.
04:06I want it to grow even more.
04:08And the number of haze fish is increasing.
04:11It's completely fattened.
04:13It's a real love drama.
04:15Look at the haze.
04:17It's a threat.
04:19It's a threat.
04:21It's completely fattened.
04:23It's a female-to-male relationship.
04:25It's the world's first video.
04:28It's in.
04:30It's amazing.
04:31It's amazing.
04:34It's in.
04:37It's amazing.
04:41It's in.
04:42It's in.
04:43It's amazing.
04:44It's amazing.
04:45It's so cute.
04:47It's amazing.
04:48There are so many haze fish on the coast.
04:52Finally, the number of haze fish we can taste has increased.
04:57It's the first time in 16 years.
04:59The day has finally come.
05:01It's the day we get to taste the haze fish on the Dashi Coast.
05:04It's so slimy.
05:06It's so slimy.
05:08That's what makes it good.
05:09Is it good because it's slimy?
05:11That's right.
05:12It's a sign that it's in good condition because it's slimy.
05:15Is that so?
05:17It's amazing.
05:18It's thick.
05:19It's nutritious.
05:20The scales are fine and soft.
05:24I don't think I've ever handled a haze fish.
05:27I don't think the two of you have eaten it many times.
05:30No, we haven't.
05:31Aren't you too good at it?
05:32It's good.
05:33It's delicate.
05:35It's beautiful.
05:37You're good.
05:38I can't see it.
05:41You can't see it.
05:43I can't see it.
05:45No.
05:46It's beautiful.
05:48It's so beautiful.
05:49It's transparent.
05:50It's amazing.
05:51It's so beautiful.
05:53This is it.
05:54It's like a lump of fried fish.
05:57It's so soft.
05:59In sushi restaurants, if it's over 12 centimetres, it's called sashimi.
06:02Is that so?
06:03Sashimi?
06:04If you eat sashimi, you'll be surprised how good it is.
06:07Then...
06:08What does sashimi taste like?
06:10It's amazing.
06:12I'm finally going to eat a haze fish.
06:14You can see how good the environment is that grew directly from the fish.
06:20It's beautiful.
06:21It's salt.
06:24I'm moved.
06:26I'll eat it in every possible way.
06:28Thank you for it.
06:36This is delicious.
06:38This is delicious.
06:40Isn't it?
06:41This is delicious.
06:43My back hurts.
06:44This is delicious.
06:48This is delicious.
06:51What is this deliciousness?
06:53It's a beautiful taste.
06:56I can see the history of 15 years.
07:03That's great.
07:04I'm so moved that I feel like I'm going to cry.
07:09I can't believe I've come this far.
07:13It's amazing.
07:16You did a good job.
07:19I'm about to cry.
07:22It's a taste that comes to my heart.
07:28You've grown up with this fish.
07:33It's a taste that comes to my heart.
07:39I feel like I've been represented by many people and my friends.
07:52That's right.
07:55I'm so moved.
07:57I don't feel like this is delicious.
08:00It's a taste that comes to my heart.
08:02This is amazing.
08:08It's a taste that comes to my heart.
08:13This fish doesn't smell at all.
08:19I'm so moved that I feel like I'm going to cry.
08:25I feel like I'm going to cry.
08:28It's a taste that comes to my heart.
08:32This is amazing.
08:33It's a waste not to know such a delicious fish.
08:37It's amazing.
08:38I finally understood the meaning of pressing Mahaze.
08:41I'm glad you understood.
08:44I don't know what it would taste like if I made it into a soup stock.
08:49That's right.
08:50It's hard to believe.
08:52I'll make it into a soup stock of fish.
08:54It's a luxury.
08:56In fact, this fish is the best fish for stew.
09:02Mahaze is said to be the most luxurious way to eat fish since the Edo period.
09:11Mahaze is a traditional fish that has lost its moisture over time.
09:14Mahaze is a traditional fish that has lost its moisture over time.
09:20Mahaze is the king of soup stock.
09:26The soup stock is soft and has no impurities.
09:29If you put it in a pot, it will be able to wrap any ingredient.
09:33Mahaze is a phenomenon that is nationwide.
09:35Now, only the culture of Mahaze remains in Miyagi.
09:40Mahaze is called DASHI KAIGAN.
09:43DASHI KAIGAN.
09:45Why do you need a fish?
09:47Mahaze has a lot of moisture.
09:49When I bake fish, I can see the moisture.
09:51I see.
09:53On a cold winter night in YOKOHAMA, Mahaze becomes a soup stock.
09:59If you bake this and eat it, it will definitely be delicious.
10:02This already looks delicious.
10:05I bake fish.
10:07I don't bake it, I bake it.
10:09I bake it with the image of browning it.
10:12In other words, it's better for the oil to drip.
10:15It smells very good.
10:17It smells good.
10:18The oil is dripping.
10:20The oil is dripping.
10:22The oil drips like this.
10:24In this way, the umami of fish is concentrated.
10:27The oil is dripping.
10:29If you take the soup stock from here and concentrate it, you can make the ultimate ODEN.
10:35After baking for 30 minutes.
10:37I tie this with a straw and crush it.
10:41I see.
10:42It's been a long time.
10:43Since when have you been playing with straws?
10:46It's been a long time.
10:48It's been a long time.
10:50Did you always do this in the village?
10:52Yes.
10:53In the winter, I make straws.
10:57Straws.
10:58Yes, I make straws.
10:59It's not a word that an idol uses.
11:01Yes.
11:02I was making straws during the live show.
11:07I was telling Akiyo-san,
11:09Is that so?
11:10I was doing something.
11:11It's nostalgic.
11:12I've been working with this staff for a long time.
11:18The leader is cool.
11:21It's beautiful.
11:24It's a picture.
11:25It's a great sight.
11:27This has a taste.
11:28It must be delicious.
11:30I'm looking forward to it.
11:31In this way, a week has passed.
11:34Now, it's time to make the soup stock of the phantom Edo.
11:38I'm looking forward to it.
11:40In the meantime, the soup stock of the phantom Edo is divided into two.
11:45There is...
11:47It looks like Santa Claus.
11:48Look at this.
11:49Santa Claus?
11:51What is this?
11:53What is this?
11:54It's a jelly.
11:58It's the soup stock of the phantom Edo.
12:00What is the first dish?
12:01There are ingredients that can be used as ingredients.
12:05That's right.
12:07I came to FUNABASHI in Chiba Prefecture, which is located at the farthest end of Tokyo Bay.
12:13I came here because I admired Jyoshima.
12:14I came here because I wanted to eat the soup stock of the phantom Edo.
12:19I came here because I wanted to eat the ingredients of the phantom Edo.
12:23What are the ingredients of the phantom Edo?
12:29Recently, most of the ingredients of the phantom Edo are transparent.
12:33The phantom Edo was originally made of sharks.
12:40The phantom Edo was originally made of sharks?
12:42That's right.
12:43It's a lie, isn't it?
12:44It started in the Edo period.
12:46At that time, shark fins were extensively used to export shark fins to China.
12:53However, it is common to throw away other than fins.
12:57Therefore, an Edo craftsman invented a way to use the excess meat.
13:04It's called HANPEN.
13:05Among them, today's target is...
13:08It's called Bay Shark.
13:10Bay Shark?
13:11It's a shark star.
13:14Is there such a thing?
13:15Hello.
13:17Hello.
13:18Nice to meet you. I'm HANPEN from the Coastal Department of TEZANDASH.
13:22Nice to meet you.
13:24I'm a fisherman.
13:28Nice to meet you.
13:29He has been a fisherman for 15 years.
13:31He grew up in the sea of Chiba since he was a child.
13:34He is a great fisherman.
13:36He teaches fish to children to convey the importance of nature.
13:44Let's go.
13:47Bay Shark is near here.
13:49It's deep.
13:50It's deep.
13:51It takes about 30 minutes on the coast.
13:54This is the point.
13:56Zozomarin Stadium.
13:58It's right next to Chiba.
14:01That's right.
14:02Is this the point?
14:04That's right.
14:06The river you can see over there is called Hamada River.
14:12This river is rich in nutrients.
14:13There are many shrimp and crabs.
14:14That's right.
14:15Bay Sharks also gather here.
14:18I see.
14:19There are three rivers between Makuhari and Wazuka Gokiro.
14:24This place is rich in nutrients.
14:27The sea level has risen since the Edo period.
14:31Until the 1930s, many women were caught in the sea.
14:39You can see Zozomarin Stadium in the back.
14:42I think it's open when it's not Zozomarin Stadium.
14:46That's amazing.
14:48When NISHIROKA became a star, he shot a homerun.
14:56That's amazing.
14:57He said he would become a star.
14:59Did he really say that?
15:00I remember him saying that.
15:02That's amazing.
15:03But I'm just getting started.
15:07I have to be a leader.
15:09They go to a good place to prepare.
15:12I want to catch a Bay Shark.
15:13I will do my best.
15:14Let's go.
15:16It's heavy.
15:17It's a large size.
15:20I'm counting on you.
15:22Let's go.
15:24I'm excited.
15:26It's heavier than I thought.
15:27I will do my best.
15:28Do you have a net?
15:29Yes, I have a net of about 15m.
15:32I will pull it for about 10 minutes.
15:34I will do my best.
15:35He pulls the net from the boat while running.
15:39He is aiming for a Bay Shark near the seabed.
15:44To do that...
15:46Excuse me.
15:48Good luck.
15:50I will do my best.
15:52If you push this, the speed will increase.
15:55The speed of the net depends on the speed of the boat.
15:59Adjust the speed to 3.5 knots.
16:04That's amazing.
16:05It's slow.
16:06If you do it too fast, the net will float.
16:08Is that so?
16:09Control the speed well.
16:11That's good.
16:12The speed of the net depends on the speed of the boat.
16:15If you do it too fast, the net will float.
16:17The prey will run away.
16:19If you do it too slow, the boat will stop.
16:23In the worst case, the net will break.
16:26It will lead to a big accident.
16:28Can I pull it up a little more?
16:31That's it.
16:32Pull it up slowly.
16:34How is it?
16:35There are many creatures there.
16:39Is that all?
16:41There are a lot of creatures.
16:43The shark may be here.
16:45We can expect it.
16:47If you pull the net well, the shark may be here.
16:52The shark is coming.
16:54It's coming.
16:56The net pushes the shark.
17:00The speed of the net depends on the speed of the boat.
17:03I will pull up the net.
17:05What is it?
17:06It's big.
17:07What is it?
17:08Is it a crane?
17:09It's amazing.
17:10This is a winch.
17:12If it's not big, the net won't float.
17:16The net can't withstand the weight of the shark.
17:19Are you trying to catch a shark that big?
17:22I will pull up the net.
17:23The shark is coming.
17:24The shark is coming.
17:26I'm very excited.
17:28The shark is pulling the net.
17:31That's amazing.
17:32I'm looking forward to it.
17:33The shark is coming.
17:35The shark is coming.
17:37Come on.
17:39Is it in the net?
17:42How is it?
17:43Is it heavy?
17:44It's heavy.
17:45What is it?
17:46It's amazing.
17:47It looks like a Santa Claus.
17:50Is it Santa Claus?
17:51It looks like a Santa Claus.
17:53It's heavy.
17:54Is it heavy?
17:55It's heavy.
17:56It's heavy.
17:57I will pull up the net with a winch.
18:00Is it in the net?
18:02What is it?
18:03I will pull up the net with a winch.
18:06What is this?
18:09What is this?
18:12What is this?
18:14That's amazing.
18:15That's a lot.
18:17What is this?
18:19That's amazing.
18:21What is this jelly?
18:26What is this slime?
18:29I will pull up the net.
18:30What is this?
18:32One, two, three.
18:36What is this?
18:37That's amazing.
18:39What is this?
18:43What is this pool?
18:45There are jellyfish in this season.
18:47Jellyfish.
18:48It's amazing that the number of jellyfish is increasing with warming.
18:53That's right.
18:54What kind of jellyfish is this?
18:55This is a jellyfish.
18:57It's a jellyfish that swims in the sea.
18:59It's hot.
19:00There is a big JELLYFISH in this pool.
19:04This is a big JELLYFISH.
19:07It's a big JELLYFISH.
19:09It's big.
19:10This is very big.
19:12This is amazing.
19:14It's fat.
19:16It's probably eating something delicious.
19:18This is a big JELLYFISH.
19:20This is the biggest in Japan.
19:24This is the biggest in Japan.
19:26It's amazing, isn't it?
19:28Suzuki of Funabashi, who grew up with the rich nutrition of the Tokyo Bay,
19:32became a brand as Shunjime Suzuki in front of the Edo period.
19:36It's worth 3,000 yen.
19:39In the winter before the eruption, he gained a lot of weight and gained a lot of fat.
19:44It's the best in terms of quantity, isn't it?
19:46That's right.
19:47It's perfect, isn't it?
19:48It's perfect.
19:49In terms of quantity.
19:50In terms of quantity.
19:51In terms of quantity.
19:52So.
19:53It was a pity for the first shot.
19:54It was a pity.
19:55Let's revenge.
19:56That's right.
19:57I'll do my best not to lose to the leaders.
19:59Shin-chan, good luck.
20:00Yes, Daikokubashira and Daigakujo are in harmony.
20:04It's amazing.
20:08It's a lot.
20:12Can you do it?
20:13The monster of the sea bottom.
20:15What he's aiming for is to meet the season in winter.
20:18It's over 40,000 yen for a maximum of 1 meter.
20:21It's a super-expensive monster of the sea bottom.
20:24What does he want to make?
20:26I want to make a chikuwa that I've never seen before.
20:29That's fast.
20:30The bottom part of Chibita's oden.
20:33He uses a muscular monster of the sea bottom to make a chikuwa.
20:40For that purpose, he came to the coast of Makuhari, Kaneda, the seabed of Miura Peninsula.
20:46It's a nice place with a rocky beach.
20:49Mr. Kimura said it was a place where all kinds of delicious fish gathered.
20:54About 30 meters deep in the water, there are a lot of huge rocks.
21:00A lot of fish are gathered.
21:02The monster of the sea bottom is aiming for it.
21:05Let's do it.
21:06I'm looking forward to working with you.
21:08The three of us are the same.
21:10The way you play with your father is different.
21:13Mr. Suzuki, who took care of us three years ago, borrows the power of a traditional fisherman.
21:20It's heavy, isn't it?
21:21It's heavy.
21:22It's pretty heavy.
21:24The whole net is heavy.
21:26It's coming up.
21:28I can see it.
21:29It's big.
21:30It's amazing.
21:31It's a really big scale.
21:33It's a traditional fishing net.
21:35A huge net with a length of 120 meters and a depth of 30 meters.
21:40The monster of the sea bottom is easy to pass through.
21:42It is installed near the rocks.
21:44It is guided by the net and goes deeper and deeper.
21:48It can't escape.
21:50The part of the bag where the fish gather.
21:53Turn left.
21:54Please.
21:55The leader is opening it.
21:57Please put it down.
21:58It's perfect.
21:59That's great.
22:01I'll open it.
22:02I'm doing it normally.
22:05Do you do it every week?
22:06Yes, I do.
22:08It takes 10 minutes to pull up the bag.
22:13It's coming.
22:14It's coming up.
22:15It's amazing.
22:17What is this?
22:19It's the sun.
22:21It's the sun.
22:23Is the monster coming?
22:24Among them...
22:26There is something.
22:27There is something.
22:28What is this?
22:29What is this?
22:31It's coming.
22:32It's big.
22:35What is this?
22:37It's a lot.
22:38It's a lot.
22:39I'm glad.
22:40Is the monster coming?
22:42I don't know.
22:43The monster is down there.
22:45I see.
22:46Let's catch the fish on the top.
22:49Please scoop it up.
22:50Are you ready?
22:51It's amazing.
22:53It's amazing.
22:54It's amazing.
22:55It's amazing.
22:56It's amazing.
22:57It's amazing.
22:58It's heavy.
22:59It's heavy.
23:00It's heavy.
23:01It's big.
23:02It's amazing.
23:03It's a good one.
23:04It's a good one.
23:07It's big.
23:08It looks like a tuna.
23:10It's scary.
23:11This is...
23:15It's fast.
23:16It's scary.
23:18It's a small one.
23:19It's a small one.
23:20It's about 1 ton when it's big.
23:22It's coming from the bottom.
23:26Is it beautiful?
23:27It's beautiful.
23:28It's beautiful.
23:29It's beautiful.
23:30It's beautiful.
23:31It's beautiful.
23:32It's a good one.
23:33It's a good one.
23:34It's a good one.
23:36It's beautiful.
23:37Almost.
23:38This fish is good.
23:39It has a cute face.
23:41It's colorful and gorgeous.
23:43That's right.
23:44It's good.
23:45It's fatty.
23:46It's energetic.
23:47That's right.
23:48It's amazing.
23:49And...
23:50It's coming.
23:52It's coming.
23:53Wait a minute.
23:54There is something.
23:55There is something.
23:56There is something.
23:57There is something.
23:58What is this?
23:59What is this?
24:00It's coming.
24:01It's a monster.
24:02It's big.
24:03You can make it.
24:04It's flat.
24:05This is big.
24:06What is this?
24:07It looks like a deep sea fish.
24:08What is this?
24:09It has a strange shape.
24:10It's big.
24:11It's big.
24:12It's not a common monster.
24:15What is this?
24:17It's rare around here.
24:20What is this fish?
24:22This is...
24:23It looks like a shark.
24:25What is this?
24:26My son is excited now.
24:29What is this?
24:30Is it a shark?
24:31Which one is it?
24:33It's a shark.
24:35It's a shark.
24:37By the way,
24:38It's a different kind of shark from the one Shintaro and the others are aiming for.
24:42It's too cute.
24:43It has a charming face.
24:45I want to buy this.
24:48If you look at it like this,
24:49It has a fin.
24:51It's called an angel shark.
24:53I see.
24:54It's interesting.
24:55But,
24:56In the sea,
24:57It has a fierce look.
24:58I see.
24:59At first glance,
25:00It looks like a small mouth.
25:03In the natural world,
25:04If you dive into the sand and feed it,
25:09A sharp fang will come out.
25:11Its face is more like a devil.
25:15And there is a bigger one.
25:17Wait a minute.
25:18Hey, that's...
25:19The color of the net is...
25:21Wait a minute.
25:22It's confusing.
25:23It's unexpected.
25:24Look.
25:25There is a big one.
25:26I thought it was a small one.
25:28I found it.
25:29Is there anything in here?
25:30No way.
25:31It's deep.
25:32I found it.
25:33I found it.
25:34It's big.
25:35It's big.
25:36It's big.
25:37I found it.
25:38Finally,
25:39It's big.
25:40It's big.
25:41I found it.
25:42I found it.
25:43I'm glad.
25:45It's a big one.
25:46Is this it?
25:47It's big.
25:48It's a big one.
25:49It's a monster.
25:50Be careful of the mouth.
25:51Look at this.
25:52It's dangerous if you get bitten.
25:53It's dangerous.
25:54It's a fierce one.
25:56Look at this.
25:57It's big.
25:59It's heavy.
26:00It's good.
26:01I'm glad.
26:02It's beautiful.
26:03I'm glad.
26:04I'm relieved.
26:05The left one.
26:06It's cool.
26:07The left one is the head.
26:08It's amazing.
26:09It's a monster of rotation.
26:12It's perfect.
26:14I'm glad.
26:16The flounder was caught a lot in Tokyo Bay in the Edo period.
26:20Because of its deliciousness, it was often caught by fishermen.
26:26It's a good size.
26:27It's amazing.
26:28It's full of meat.
26:31It's about 80 centimeters long.
26:33It's a big flounder.
26:34It's a big flounder.
26:35It's on the zabuton.
26:37I can make zabuton chikuwa.
26:38It's too luxurious.
26:41The precious flounder has grown up a lot.
26:43It costs more than 40,000 yen per flounder.
26:47Is it really okay to make chikuwa?
26:49Is it allowed to be so luxurious?
26:52I looked it up.
26:54There is a record that I actually used it.
26:58I see.
26:59That's why it's chikuwa.
27:03Yes.
27:04In the literature of the Edo period, there is a flounder in the material of kneading.
27:09What kind of result will it be?
27:12Let's go with this.
27:14It's the best size.
27:15It's amazing.
27:16How about the rest?
27:18Is it going well?
27:19I'm worried.
27:20He is worried.
27:26What is this?
27:27There are a lot of flounders.
27:28There are a lot of flounders.
27:29There are a lot of flounders.
27:30But there are no flounders.
27:32That's too bad.
27:33He tried for a total of six hours.
27:36It's big.
27:40That's too bad.
27:42This is the last chance.
27:45This is the last chance.
27:47Come on.
27:49This is a revenge.
27:50This is big.
27:52What is this?
27:53I can see something.
27:55It's coming again.
27:57Is it a flounder again?
27:58I will open it.
28:01This is a jellyfish.
28:02This is a jellyfish.
28:05This is coming again.
28:06This is soft.
28:08This is a jellyfish.
28:10This is after the jellyfish.
28:12This is big.
28:16What is this?
28:18This is amazing.
28:22This is big.
28:23This is as big as my finger.
28:27This is big.
28:29This is as big as my finger.
28:32This is hard to see.
28:34This is not a beige shark.
28:36But this is a good one.
28:37This is big.
28:42This is amazing.
28:43This is amazing.
28:45This is amazing.
28:47Is this a flounder?
28:49This is big.
28:50This is amazing.
28:52What is this?
28:53This is a flounder.
28:55This is a flounder.
28:56This is a flounder.
29:00I see.
29:02Does this flounder have poison?
29:04This has a poison.
29:06It is near the tail.
29:08I see.
29:10I should be careful.
29:12This is a giant flounder.
29:14This looks like a flounder.
29:17This has a poison on the tail.
29:19This is difficult to breathe.
29:20This is dangerous to heat up.
29:22This has a unique taste.
29:24This is soft.
29:25This goes well with any dish.
29:27Is this a beige shark?
29:28This is a good one.
29:29I'm disappointed.
29:31Look.
29:32This is here.
29:33This is here.
29:34What is this?
29:36Look.
29:37This is a good one.
29:40This is the best.
29:42I got this.
29:43What is this?
29:44This is the best.
29:46Wow.
29:47I got this.
29:48You did it.
29:50This is the best.
29:52This is amazing.
29:54This is a beige shark.
29:56This is a beige shark.
29:58Two of them!
29:59Shin-chan, you're great!
30:01It's a shark!
30:02This is fate.
30:03I'm glad.
30:04Yay!
30:05There you are, Shin-chan!
30:07Is this the one you were looking for?
30:09Yes, this is the one I was looking for.
30:10A B-shark!
30:11Yes, a B-shark.
30:12Yay!
30:13Woo-hoo!
30:15What kind of shark is this?
30:17This is a star shark.
30:19There are a lot of white dots, right?
30:20A star shark?
30:21Yes.
30:22In front of Edo,
30:23Yes.
30:24if you say it's a half-shark, it's this one.
30:26I see.
30:28From the star-shaped pattern on its back,
30:30the name of the star, star shark, is...
30:33Is it like the night sky?
30:34It's romantic, isn't it?
30:36It's calm and lives near the harbor.
30:39That's why it's called a B-shark.
30:41In the Edo period,
30:43it was called Kamaboko, Hoshi-o-tataite, Tsuki-o-dashi.
30:47It was an indispensable ingredient in the Hanpen period.
30:51The number of star sharks is decreasing.
30:54It's a precious shark now.
30:57So, it's a high-class ingredient.
30:59It's a high-class ingredient.
31:01If you make Hanpen with this,
31:03you can make a fluffy soup stock.
31:06Really?
31:07That's the best.
31:08Yay!
31:10We're finally here.
31:12For that purpose,
31:14star sharks have fast legs,
31:16so before the ammonia component comes out,
31:19it's cut and frozen.
31:21Here it is!
31:23Wow!
31:25It's amazing.
31:27It's so beautiful.
31:29Pink and white are the best.
31:31It's amazing.
31:32I see.
31:33It looks delicious.
31:35Let's eat.
31:36It's melting in my mouth.
31:37I can feel it sticking to my fingers.
31:39It's chewy.
31:40It's moist.
31:42You don't have to make shark meat.
31:44If you make it into a paste, it'll be fluffy.
31:47It's interesting.
31:48Compared to other fish,
31:50shark meat has thinner tendons,
31:53so there are more gaps in the meat.
31:55By kneading it, the air enters,
31:57and it becomes fluffy.
31:59And...
32:00Here it is!
32:01It's a fate.
32:03The Zabuton flounder caught with the Iijima family.
32:07I'm glad.
32:08I'm glad to have Mr. Wataru here today.
32:11He's a fisherman, but he's also a chef.
32:13That's right.
32:14He's a chef.
32:15He opened a restaurant in Misaki, the town of tuna.
32:18He caught the fish himself.
32:20He's good at it.
32:22Now, he's going to make chikuwa.
32:25It's amazing.
32:26It's amazing.
32:29You can do it like this.
32:31You can use a scale to do it.
32:34If you do that, you'll hurt your body.
32:36So, you do it up and down like this.
32:38It looks really easy.
32:41It's amazing.
32:42It's amazing, isn't it?
32:43It's easier than I thought.
32:44It's easier than I thought.
32:45Then, this young man will do it.
32:48It looks good.
32:49That's right.
32:51Look at this.
32:53It looks good.
32:54It's amazing.
32:56I think the knife is good.
32:59That's basically it.
33:01You don't use a sharp knife.
33:03I'm not the one who does it.
33:07I'm going to cut it into five pieces.
33:09I'll cut the tip.
33:11You're delicate.
33:12You cut it along the line.
33:15It's still elastic.
33:18It's very elastic.
33:20It's comfortable.
33:21It's comfortable.
33:22It's a whole body muscle.
33:23It's very elastic.
33:26It's amazing.
33:28It's amazing.
33:31You can make shabu-shabu.
33:35It's written on the side of the plate.
33:38It looks good.
33:40It's like burin.
33:43It's very elastic.
33:46It's a very elastic meat.
33:51It's an automatic shabu-shabu.
33:52That's great.
33:53It's a transformation into a strong shabu-shabu.
33:56It's amazing.
34:00Burin and burin.
34:02We will make a shabu-shabu with the two pieces of meat.
34:07Along with the process...
34:10The finer the better.
34:12Musicians have a very stable rhythm.
34:18If you rough it up...
34:20Alright, let's go fishing.
34:22Let's go.
34:23It'll take about an hour.
34:25It's really hard from here.
34:28Really?
34:29Yeah.
34:31Huh?
34:32Huh?
34:33Huh?
34:34There's someone...
34:35It's like he's prepared for the long run.
34:39I've seen this scene in a historical museum.
34:43The leader is amazing.
34:45It's the most stable, right?
34:47I see.
34:48That's right.
34:49If you just do it like that, the fishing boat will go wild and you won't be able to do it well.
34:54In the end...
34:56Open your legs a little.
34:57We'll use this as a base.
34:59That's fast.
35:01Yeah.
35:02That's good.
35:04I'm going to sleep and sleep and sleep.
35:06I'm going to sleep.
35:08Here.
35:09This work is the most important.
35:11Oh, really?
35:12In an hour...
35:13I'm starting to look like a shark.
35:16The muscles are solid and hard, but they're flexible.
35:20It's like a muscle that goes against it.
35:23It's ideal.
35:24On the other hand...
35:25Sharks are soft.
35:27It's completely different.
35:29It's completely different.
35:30It's white, right?
35:31It's got air in it.
35:32That's amazing.
35:33If you have a fishing rod with you...
35:35Next, I'll add salt.
35:37Yes.
35:38If you add salt, it will be sticky and elastic.
35:42I see.
35:43That's interesting.
35:44Two proteins are separated by salt.
35:48By kneading, they stick together.
35:51It's a sticky lump.
35:54This is the muscle that I learned at school.
35:59Did you learn it at school?
36:01I'm sure you all learned it.
36:03Did you go to college?
36:05No, I learned it in high school.
36:07High school?
36:08I learned it in slow motion.
36:11It was a business.
36:13That's a terracotta warrior.
36:15I did it in slow motion.
36:18It might have gotten a little heavy.
36:21There's a lot of streaks.
36:23That's a lot of streaks.
36:26Sharks are good at this.
36:27The white line is called a streak.
36:32So...
36:33I'm going to take the flesh out of the back of the fish.
36:35I'm going to take the flesh out of the back of the fish.
36:38I'm going to make French potage.
36:40That's a lot of work.
36:42That's a lot of work.
36:43Shin-chan.
36:44Do you know the streak of fish cake?
36:46It's not the streak of beef.
36:47It's the streak of a shark.
36:49Really?
36:51I see.
36:53Sharks have long been said to be fish with no place to throw away.
36:58If you collect a large amount of streaks and cartilages and process them,
37:03you can make fish cake soup with the original streak.
37:07It's chewy and chewy.
37:11All right.
37:13It's done.
37:14That's great.
37:15That's great.
37:16There's no streak at all.
37:17That's great.
37:19This is definitely delicious.
37:21It's done.
37:22That's great.
37:23That's amazing.
37:24What about flounder?
37:26It's totally different.
37:27It's very chewy.
37:29Does it change this much?
37:30That's great.
37:31It's like a rubber.
37:32It's getting more and more.
37:33I can't believe how much it's changed.
37:35I can't suck it anymore.
37:37I'll put the base here.
37:40It's quite a lot.
37:42I'll put it on the starfish.
37:44That's great.
37:45It's like a sardine.
37:47I see.
37:48It's like that.
37:49It's like a pancake of happiness.
37:51It looks delicious.
37:52It's very fine.
37:53This is definitely a soup stock.
37:55That's right.
37:57The more you mix it, the more air it creates,
38:00and the more you can suck the soup stock.
38:03That's great.
38:04It doesn't feel like it's gone bad.
38:05It doesn't feel like it's gone bad.
38:06I don't feel any roughness at all.
38:08It's delicate.
38:09That's great.
38:10Then I'll boil this,
38:13but I'll use two bowls.
38:15Two bowls of miso soup.
38:18The shape is like a semicircle.
38:20It's said that's the origin of the semicircle.
38:23That's interesting.
38:24I see.
38:25Two bowls of miso soup.
38:27That's interesting.
38:28Here we go.
38:31It's a semicircle.
38:32That's great.
38:33That's true.
38:35It looks delicious.
38:36It looks delicious.
38:37It's going to solidify.
38:38It's going to solidify.
38:39It's going to solidify.
38:40I'm excited.
38:41I'm looking forward to it.
38:42It's getting plump.
38:43Did it solidify?
38:44Is it still plump?
38:45It's plump.
38:46It looks like it's going to break by itself.
38:50It looks delicious.
38:52The semicircle is amazing.
38:53It's shining.
38:54It's amazing.
38:55It's amazing.
38:56What is this?
38:58When you step on it,
39:01it feels like you're sitting on it.
39:03It's delicate.
39:04It looks good.
39:05It's beautiful.
39:06There's air in it.
39:07There's a good air bubble.
39:09There's soup stock in it.
39:11It's going to become a good taste.
39:14It looks like it's going to solidify.
39:16It looks delicious.
39:17It's a fluffy semicircle.
39:20It's literally a chikuwa wrapped in bamboo.
39:24It's a precious experience.
39:25Chikuwa is not a snack.
39:27That's right.
39:28It's a bamboo ring.
39:30It's a thick chikuwa.
39:31It looks delicious.
39:32It looks delicious.
39:33It looks delicious.
39:34It looks delicious.
39:35It looks delicious.
39:36It's plump.
39:37It's elastic.
39:38It's a flounder.
39:39It's a great chikuwa.
39:41It's a flounder.
39:42That's right.
39:43The flavour of the flounder will explode when it's cooked.
39:47Let's grill it.
39:49Okay.
39:50Let's grill it over a high heat.
39:52How will it change?
39:53I'm looking forward to it.
39:55What will happen?
39:56It's slowly cooked over a high heat.
39:58The inside of the chikuwa is heated.
40:02Did it change?
40:03It changed a lot.
40:04The atmosphere suddenly changed.
40:06It's interesting.
40:08It still looks like a kebab.
40:11How is it?
40:12The chikuwa is floating.
40:15It's a chikuwa.
40:17It's a fantastic way of grilling.
40:19It's interesting.
40:20It's a great chikuwa.
40:22It's a chikuwa.
40:25It's like a chikuwa.
40:27It's a luxury.
40:28The soup is soaked in it.
40:30It's amazing.
40:31The soup is soaked in it.
40:32It must be delicious.
40:35It's a original chikuwa.
40:37It really smells like a chikuwa.
40:40It's amazing.
40:42It's amazing.
40:44It smells good.
40:45It smells good.
40:46It's amazing.
40:47It's the best.
40:48The strength of the quail egg.
40:49It's a chikuwa.
40:50If you remove the spoon from the bamboo...
40:52It's a chikuwa.
40:57It's a great chikuwa.
40:59It's a chikuwa.
41:00It's a great success.
41:01It looks delicious.
41:02It's done.
41:04It's amazing.
41:05It's the best.
41:06It's perfect.
41:07In the end, he made it himself.
41:11It's amazing.
41:13It looks good.
41:14It looks cool.
41:15He's a seafood expert.
41:16He's a chikuwa expert.
41:19This is good.
41:20It's the best.
41:21Now that they have all the oden soup, which is a specialty of Edomae...
41:26We've come this far.
41:31It's really...
41:33The number of dishes they can eat has increased.
41:38Dashi Kaigan?
41:39Dashi Kaigan.
41:40The day before making the oden...
41:43It looks good.
41:44It looks good.
41:46It's amazing.
41:47It's smaller now.
41:48It shrinks because of the moisture.
41:50This is my first time.
41:53It's amazing.
41:54It looks good.
41:58I want to eat it as it is.
42:00It looks delicious.
42:01It's grilled.
42:02It's unripe.
42:04It hasn't been served yet?
42:05In Miyagi Prefecture, it costs about 10,000 yen for five of these.
42:09That's a lot of money.
42:11Really?
42:12You soak the kelp in water for a night.
42:16When you boil it, the soup comes out.
42:20It looks like a delicious soup.
42:23The soup of Kaigan is amazing.
42:27It's the best.
42:28Soak the kelp in water for a night.
42:30Take out the kelp and soak it overnight for an hour.
42:33Is it ready?
42:36It's a good color.
42:39It looks good.
42:40It's a golden view.
42:42It looks delicious.
42:43It's beautiful.
42:44It's a beautiful color.
42:45It's back.
42:46It's back.
42:47It smells good.
42:48It smells good.
42:49It smells good.
42:50It smells good.
42:51It smells good.
42:52It's good that it's grilled.
42:54It's fragrant.
42:55Now, let's go into the golden pool.
42:58It's easy to get in.
43:01It's amazing.
43:02You just need to put it in a hole.
43:03It would be great if there was flounder chikuwa in Haze-dashi.
43:06It's luxurious.
43:08It has a great sense of detail.
43:09It's powerful.
43:10I think it will be more and more delicious if you eat Haze-dashi.
43:15It looks delicious.
43:17Chibita's oden is in the middle.
43:22It's a secret weapon.
43:23I'm looking forward to the taste.
43:26I want to put this in.
43:27I thought about it.
43:29Have you ever eaten it?
43:31It has a punch.
43:32It has a punch.
43:33How is it?
43:34What is this?
43:35They got permission at the seaside of Kannonzaki, Kanagawa Prefecture.
43:39This is it.
43:40It's here.
43:41Did you get it?
43:46Nice daikon.
43:47Doesn't it look like wild daikon?
43:49It looks like a bonsai.
43:52There was daikon in the sea.
43:54This is Hama daikon.
43:56This is a daikon that can be grown near the sea.
44:02It has a thinner body than ordinary daikon.
44:07Can you actually eat it?
44:08You can eat it.
44:09I will eat it.
44:14Daikon.
44:21The skin is spicy.
44:22The skin is spicy.
44:24Is it spicy?
44:25The skin is spicy.
44:26There is spiciness.
44:28Wasabi?
44:29Hama daikon has a lot of spicy ingredients that are characteristic of daikon.
44:34It is so spicy that it is cultivated for medicinal purposes in Shibane Prefecture.
44:40This is it.
44:42If you boil it in rice water, the spiciness will be reduced.
44:45I see.
44:47Boil it in a pot for 10 minutes.
44:49The size of the pot is different.
44:51Boil it in Hasedashi for 10 minutes.
44:54It will be fluffy.
44:56It looks like a triangle.
44:58It's soft and fluffy.
45:00It looks delicious.
45:02This is big.
45:03This is like FUGU's Shirakonabe.
45:05This is wonderful.
45:06Boil it in Hasedashi for 10 minutes.
45:08It will be 1.5 times bigger.
45:11This is amazing.
45:12This is like a cotton candy.
45:13This has a lot of volume.
45:15DASH Kaigan Oden is open.
45:21This is amazing.
45:22This is full.
45:23This is amazing.
45:25This smells good.
45:28This is a good smell.
45:30This is soft and round.
45:32This is the best.
45:34This is amazing.
45:36I'm looking forward to this.
45:37This is made with sea ingredients.
45:39This is finally completed.
45:41This is Kaigan Oden.
45:43ITADAKIMASU.
45:46He eats like a child.
45:48This is a dream of a child.
45:50Do you eat this?
45:52Do you eat this?
45:56This is a dream of a child.
45:58This is a dream of a child.
46:00This is a square from the bottom.
46:02My dream has come true.
46:07Just putting it in your mouth makes you look stupid.
46:11This is Kaigan Oden.
46:13I eat this from the top.
46:15ITADAKIMASU.
46:16This is soft.
46:17This is difficult to lift with chopsticks.
46:20This is soft.
46:22This is delicate and sweet.
46:25This has a good scent.
46:29This is soft.
46:33This is a shark.
46:35This doesn't smell at all.
46:37This has a lot of soup stock.
46:39This is very delicious.
46:40This has a lot of soup stock.
46:42Does this have a lot of soup stock?
46:43This has a lot of soup stock.
46:45This is very delicious.
46:47This has a lot of soup stock.
46:50This is a genius.
46:52This is a very expensive shaved ice.
46:55I'm happy.
46:57How about Hamadaikon?
46:59I'm a little worried.
47:01ITADAKIMASU.
47:03What will happen?
47:08I see.
47:09This is delicious.
47:12This is not bitter at all.
47:13This is not bitter at all.
47:15This has a delicate bitterness of Hamadaikon.
47:19This is delicious.
47:20This has a good sweetness.
47:21Hamadaikon is the right answer.
47:24This has more depth than ordinary daikon.
47:26This is delicious.
47:28This is the last one.
47:29This is the final boss.
47:32This is the last one.
47:34This is amazing.
47:38This looks delicious.
47:41This is a flounder.
47:44This has a strong taste of fish.
47:48This is a luxurious flounder.
47:49This is delicious.
47:51Even if this was shaped like a flounder, it would have been delicious.
47:55This is a super flounder.
47:57This is very delicious.
47:59I think I'll eat this at the store.
48:02This is an original menu.
48:04HASE's soup stock is amazing.
48:06I'm grateful to HASE.
48:08Thank you very much.
48:11To be honest, I've eaten ODEN so far.
48:15This is the best ODEN I've ever eaten.
48:18This is the best ODEN I've ever eaten.
48:20This is good.
48:22This is a good joke.
48:24This is wonderful.
48:31This looks delicious.
48:34This smells good.
48:36This is delicious.
48:38This is delicious.
48:41This is cool.
48:44Everyone is here.
48:46This is delicious.
48:48This shaking is strange.