新日本風土記 選「焼き肉」 2025年2月4日
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TVTranscript
00:00In the wind, in the smell of the soil, I will find Japan again.
00:12I will find myself.
00:20New Japan Fudoki
00:22The end of the ring that took my life.
00:33What appeared in my dream was...
00:37Yakiniku.
00:41Win or lose.
00:43I want to eat a lot of meat while I'm on a diet.
00:54I want to eat a lot of meat.
01:01Fishermen in the Sanriku Bay.
01:04Kesen-numa hormone, a miso garlic flavor, supports the hard work of the sea.
01:11I can't stop eating cabbage.
01:21A hidden village in Shinshu.
01:24People gather deer and boars that have just been killed in the mountains.
01:33The pit can is quickly replaced with an iron plate.
01:36The grilled meat is placed here.
01:45Delicious and energetic.
01:48Sometimes painful memories.
01:51It is a journey of Yakiniku full of life.
01:55I can't sleep tonight.
01:58Kabukicho, Shinjuku, Tokyo.
02:01The Yakiniku shop is also not sleeping.
02:04It is open for 20 hours from 11 am to 7 am the next morning.
02:14The corona epidemic is getting worse.
02:17It is the middle of the day.
02:23The corona epidemic is over.
02:26Foreigners are standing out.
02:31Very good.
02:34We had sushi, sashimi, ramen, a lot of street food.
02:39But this is the best.
02:42I love Yakiniku so much.
02:47Foreign staff are working in the kitchen.
02:54I came from Bangladesh.
02:57I came from Nepal.
03:00I started working in Yakiniku.
03:03This is my fifth year.
03:06I hope I can run Yakiniku in the future.
03:11After midnight, the shop is full of hosts.
03:16They drink a lot of salt after work.
03:20Drinking alcohol makes me full.
03:25I will eat this and work hard tomorrow.
03:32I drink a lot of salt.
03:35I only eat salty food.
03:37I don't eat salty food.
03:40I only eat salty food.
03:43Salty food makes me full.
03:48If they work hard, I will take them to Yakiniku.
03:53I feel like I'm making a hot pot.
03:56We eat the same food.
03:59I like this feeling.
04:03I want to eat Yakiniku when I lose my mind.
04:07I want to eat Yakiniku today.
04:10That's why I brought them here.
04:13Is that so?
04:15The goal of being a host is to be like a senior.
04:21I have a lot of seniors.
04:25I don't have a dream in the future.
04:28If I can do what I want in the future,
04:32if I have money at that time,
04:35I have a choice.
04:38Is it delicious?
04:40It's delicious.
04:43Eat more. Eat this too.
04:49It's a night to bet tomorrow on Yakiniku.
04:54Toyama, Nagano Prefecture
04:59Toyama, Nagano Prefecture is surrounded by the mountains of the South Alps.
05:05People who love meat call it this.
05:10In the fall, there is a big sports day with elementary school and five villages.
05:24300 people sweat together.
05:32I'm going to do my best.
05:35I'm going to do my best.
05:373, 2, 1.
05:40After that...
05:42Cheers!
05:44It's a party for each village.
05:51Yakiniku when people gather in Toyodogo.
05:56It's the meat of various animals caught in the mountains.
06:00It's called Yamaniku in France.
06:07Yamaniku
06:10Have rabbits been around here for a long time?
06:13Everyone probably ate rabbit meat when they were kids.
06:18Rabbits and chicken?
06:21People who eat chicken are a little seductive.
06:25Is that so?
06:27Originally, the mountains around here were rich in dongli, which are the prey of animals, and the fortune of Yamaniku was rich.
06:35The men who worked in the mountains used it as energy.
06:41Until the 1930s, forestry workers from all over Japan gathered in Toyamago.
06:48They brought a lot of meat and stayed in the mountains.
06:53On their days off, they hunted animals to fill their stomachs.
06:57It was a tough job that lasted several days, but they enjoyed it a little.
07:05Various things were used instead of iron plates to grill Yamaniku.
07:11They took out the iron plates.
07:16We grill Yamaniku here, and put the grilled meat here.
07:22If this part gets dirty...
07:26In addition, they removed the top of the mountain hut and used broken guardrails.
07:37There is no protein in the sea, so everyone came up with their own way of eating.
07:45Everyone enjoyed it.
07:49I think that's one of the reasons.
07:55At the beginning of December, the Shimotsuki Festival is held in Toyamago.
08:07They offer oil to the gods, bathe in it, and purify themselves for a year.
08:17It is also a festival that indicates the season of hunting in the mountains.
08:26At the end of the festival, the gods pay their respects to the hot oil.
08:39Junji Osawa is excited about the season of hunting.
08:44He has been a fisherman for generations.
08:48Don't let the dogs chase you.
08:52Don't let the dogs chase you.
08:55If you don't have a dog, you can't hunt here.
09:01The bear that Mr. Osawa used to hunt with his son is the bear he is proud of.
09:08It is 1.5 meters long and weighs more than 120 kilograms.
09:14It was a big bear.
09:17The bear is also grilled.
09:24It has fat.
09:27It can also be grilled.
09:31I grilled it and ate it, and it made me hungry.
09:36I was hungry, so I did it.
09:45I caught it this time.
09:48I'm sure it was sleeping.
09:51The sound was echoing.
09:55The sound was different when it was empty.
10:00When it didn't hit.
10:04In the past, in this area,
10:07after Buddhism spread in Miyako and the prohibition of meat and food came into effect,
10:11people continued to hunt in the Suwataisha, the god of hunting.
10:22Today's prey is a deer.
10:31It took two hours to chase.
10:42The female deer, which ran around the two mountains, was killed by the hunter who was waiting on the riverbank.
10:52First, remove the internal organs and expose the meat to cold river water to prevent the pain of the meat.
11:01If you don't heat it up early and cool it down, the meat won't taste good.
11:12In this season,
11:15the hunters bring in their prey one after another.
11:24This year is the year of the boar.
11:28The fat from the boar is refreshing and has a deep flavor.
11:34It's a good one.
11:37It's got a lot of fat.
11:39It's got a lot of fat.
11:44The sauce is soy sauce, garlic, and Shinshu miso.
11:50The fresher the meat is, the better it tastes.
11:54This way of eating, dipping it in the sauce before grilling, was not originally in Toyama.
12:01During the war, people from the mainland
12:04grilled the meat with the sauce and ate it.
12:12At the end of the Pacific War,
12:15the Korean workers were sent to build dams and hydropower plants along the Toyama River.
12:22They cut up the boar and pig they bought from the farmers and grilled them with the sauce.
12:30My father was a child.
12:33When I went to his house to eat,
12:36it was delicious and made everyone smile.
12:40I think that's when the grilled meat was born.
12:49The traditional meat of the mountains
12:53is said to have a Jomon culture that remains in Nagano.
12:56In addition to the taste of the Korean Peninsula,
13:01the gifts from the mountains have increased in richness.
13:11The Hanka Street near Otsuka Station on the Yamanote Line.
13:18More than 10 yakiniku restaurants are lined up on a 200-meter street.
13:26This is the story of a yakiniku restaurant that joined the war four years ago.
13:42The owner is Mr. Suyon Takayama.
13:45He used to be a professional boxer,
13:48but now he owns three restaurants.
13:51His hometown in Akita is also a yakiniku restaurant.
13:54When he retired as a boxer, he decided to go down this road.
13:59I've lived right next to a yakiniku restaurant since I was a kid.
14:05When my mother came home from work,
14:08she smelled the smell of sweat and yakiniku.
14:13I really liked the smell.
14:15Mr. Takayama headed to the boxing gym where he used to belong.
14:21It is a famous place with many world champions.
14:31The match will be in the ring in a week.
14:35It's the first time for Mr. Takayama to fight in the ring.
14:40Mr. Oguni Yukinori's match will be in the ring in a week.
14:47Mr. Takayama has been his junior for two years.
14:50When he was active, he spent the same time practicing and having fun.
14:59That's just right.
15:01I was scared at first.
15:03You can't tell from that picture.
15:04I was scared at first.
15:06You can't tell from that picture.
15:08The face of the Japanese champion at that time.
15:11He had a round face.
15:16His record is 24 wins and 2 losses.
15:21He became the Japanese champion of welterweight.
15:26Mr. Oguni used to be the world champion of super bantamweight.
15:32However, he has not been able to leave a remarkable record in the past few years.
15:37He is now 35 years old.
15:40This time, Mr. Oguni has a big chance.
15:44The match between the former world champion who won the world title three times, Jean-Lieu Casimero, has been decided.
15:54If he wins, he will go back to the Hiroki team.
15:58If he loses, he will retire immediately.
16:02It's a matter of winning or losing.
16:05It's a matter of winning or losing.
16:07It's a matter of winning and losing.
16:12If I had an apple, I would have won by a half.
16:15How much weight do you have now?
16:18I have 400 grams left.
16:21I want to eat a lot of meat during my weight loss.
16:24I want to eat a lot of meat.
16:27I want to eat meat all the time.
16:30I want to eat meat all the time.
16:36Mr. Takayama's restaurant is a place where he can eat as much meat as he wants.
16:43He believes in his fists and goes to the battlefield.
16:47Mr. Oguni has a big chance.
16:56As expected, Casimero's victory did not waver.
17:00Mr. Oguni's disadvantage was exposed.
17:07Please give me a round of applause.
17:17Mr. Oguni went to the ring of the decisive battle.
17:27On the other hand, Casimero, who came to Japan for the first time, also entered the ring with pride.
17:47Casimero's start dash.
17:54Mr. Oguni is overwhelmed by a series of punches released from his quick footwork.
18:09Mr. Oguni is in a frenzy.
18:12But his eyes were only looking at victory.
18:18Mr. Oguni! Mr. Oguni!
18:24Go, Mr. Oguni!
18:27Mr. Oguni! Mr. Oguni!
18:34That was just after the 4th round.
18:42Casimero's head collided and Mr. Oguni's forehead was cut off.
18:48Coincidental batting.
18:51However, the blood flow did not stop.
19:03In the 27th second of the 4th round, the draw was a draw.
19:08It was a close game.
19:18Five days after the battle.
19:21Mr. Takayama invited Mr. Oguni to his shop.
19:42I'm really sorry.
19:45I didn't lose.
19:48I didn't lose, but I won.
19:50I'm really sorry about that.
19:54First, the meat of the cow's arm.
19:59It has a soft texture.
20:05It's enough to just grill the surface.
20:15It's good.
20:18It's not too fatty.
20:22It's good.
20:25No matter what the situation is, the meat is always good.
20:29Even if I lose, it's still good.
20:32If I win, it would be even better.
20:35But it's still good.
20:38Mr. Takayama was told by Mr. Oguni that if he lost the Casimero battle, he would retire.
20:45He's always like this.
20:48I didn't lose.
20:51I didn't lose my performance at all.
20:56I don't think he would be able to accept the fact that I would retire.
21:08The next day.
21:14I'll do my best again.
21:18I don't know what's going to happen.
21:22It's the best.
21:24That's why you can fight again.
21:26I'll do my best.
21:37Keisei-Oshiage Line
21:43There is a train that connects Sumida-ku and Katsushika-ku.
21:50Keisei-Oshiage Line.
21:52Keisei-Oshiage Line
21:58Passing through the city square and densely populated residential areas,
22:02this is Keisei-Tateishi, where you can only stop at the station.
22:12Around here, there are many pubs that start in the dark ages after the war.
22:17It has been loved for many years as a holy place where you can get drunk for 1,000 yen.
22:32Now, the landscape of Tateishi is about to change drastically.
22:38A large compound building is planned to be built at the north entrance of the station in 2028.
22:48The shops that were crowded by the North and South Americans are now either closed or closed.
22:58This is the south entrance of the station.
23:02There is a yakiniku restaurant on Nakamise-dori Street where the redevelopment is still ongoing.
23:14It opened 40 years ago.
23:16It has been loved by the people of Tateishi.
23:47What is so special about this doll?
23:50It must be the president's face.
23:53That's the most important thing.
23:55If you do that, it will be a big problem.
24:03Mr. An Ryonsu is the one who started the restaurant.
24:08He has been training at a yakiniku restaurant in Tokyo for 10 years.
24:12I didn't want to lose the name Kousen.
24:18Kousen was a part of my life.
24:20I grew up eating at this yakiniku restaurant.
24:26It's a little sad that it's gone.
24:32This is the grandmother.
24:35Ms. Sunyo Lee.
24:37She is 90 years old.
24:39She has been taking care of this shopping street for a long time.
24:43She still walks here every day.
24:46This is the best part of Nakamise-dori Street.
24:51If I have a bad day, I come here.
24:55This is the best part of Nakamise-dori Street.
24:58If I have a bad day, I come here.
25:01There are a lot of things that happen when you live to this age.
25:04There are a lot of things.
25:09She always shows her face.
25:17This is the last night.
25:19This is the last night.
25:24Do you want to open your own restaurant?
25:28I'm so happy.
25:29I want to open a bigger one.
25:32I want to open a bigger one.
25:35You have been doing this for 40 years.
25:40I thought I could do it by myself.
25:43But everyone helped me.
25:45I thought I could do it by myself.
25:47I thought I could do it by myself.
25:52Thank you for everything.
25:55Thank you for everything.
25:57I couldn't do anything.
26:05There is a song about people who live in Keisei Line.
26:12Keisei Line.
26:15Keisei Line.
26:17Keisei Line.
26:19Keisei Line.
26:21Keisei Line.
26:23Keisei Line.
26:25Keisei Line.
26:27Keisei Line.
26:29Keisei Line.
26:31Keisei Line.
26:33Keisei Line.
26:35Keisei Line.
26:37Keisei Line.
26:39Keisei Line.
26:41Keisei Line.
26:44Over 100 years ago, people from the Korean Peninsula lived in this line across the Arakawa River.
27:00During the Great Kanto Earthquake, many Koreans were killed.
27:13I will run again today while reflecting the four-second short shadow in the water of the river.
27:35Under the low iron bridge, I sleep in sadness.
28:00The songwriter of Keisei Line, Lee Jong-mi, was also born in Tateishi.
28:08I was surprised when I came here for the first time in a long time.
28:15My mother always bought a whole chicken here, boiled it, and ate it with everyone else.
28:28She cooked porridge with the remaining soup, and it was a great meal.
28:35Father Shijon and mother Heisen came to Japan from Jeju Island when they were young.
28:43Jong-mi is the youngest son of three sons and three daughters.
28:49On this day, they had an important appointment.
28:53The brothers gather at Tateishi's family home several times a year.
29:00Thank you for the meal.
29:02Thank you for the meal.
29:04A lot of sauce.
29:06As long as the family is together, grilled meat is the best.
29:12Shima, the captain of the cow, was a favorite of his father, Shijon.
29:21We ate a lot.
29:24We ate a lot.
29:26I ate grilled meat in the morning.
29:29I thought it smelled good.
29:37When Jong-mi was 18 years old, his mother Heisen passed away.
29:42He only had his father and daughters at home.
29:47Mother.
29:49It's been a long time since I've eaten grilled meat.
29:53I drink alcohol in the morning.
29:56But I'm going to buy it.
30:01Father Shijon established a business called Bataya in the waste collection industry.
30:07After that, he succeeded in the real estate industry.
30:11However, Jong-mi felt that there was no place for her in the house.
30:19She often spent time alone in the park with her father.
30:25He was very strict in the house.
30:28He drank alcohol and riled up.
30:31He bullied my mother.
30:34I didn't respect such a parent.
30:41So I haven't talked to my father for a long time.
30:48I feel awkward when I'm alone.
30:55At the age of 20, Jong-mi left her father to study at a music university.
31:03She studied vocal music and aimed to become an opera singer in the future.
31:09Jong-mi's mother.
31:14Everything around me is negative.
31:21I'm ashamed of what my parents do.
31:24I'm ashamed to be Korean.
31:28I wanted to be a different person.
31:35She was looking for a new way of life.
31:41However, she came to Korea to sing her own song.
31:46She was a Korean folk singer who was familiar with her childhood.
31:51Later, Jong-mi learned that her father, Shijon, also dreamed of becoming a folk singer when he was young.
32:0111 years after leaving home, Jong-mi's father passed away.
32:11Four years later, Jong-mi made the Keisei Line.
32:16Jong-mi's father's song was a song of reconciliation with the town where she was born and raised.
32:46Jong-mi's father passed away.
32:51Jong-mi's mother passed away.
32:55Jong-mi's father passed away.
33:01I used to be unacceptable.
33:05But now I'm a cat.
33:10I think the smell that I hated has changed to the smell of nostalgia.
33:21I'm going home on the Keisei Line.
33:27This town is also my hometown.
33:35This town is also my hometown.
33:43We'll meet again in our hometown.
33:55Episode 1
34:05Yakiniku is magic.
34:10The more you chew, the more power you get.
34:16Adults and children are smiling.
34:21They become one with the smell.
34:25Yakiniku
34:55Yakiniku
34:59Hey, watch out!
35:22This is my favorite.
35:24It's a beef rump cap.
35:26It's really good.
35:31This is a bone-in rump.
35:33We'll grill it and eat it tomorrow morning.
35:40I'd like to order 2kg of picanha for the barbecue, please.
35:54It's free.
36:04I'm home.
36:08Did you wash your hands?
36:12Did you wash your hands?
36:15I washed my hands.
36:23I can't eat it.
36:31I always eat meat.
36:34How many days do you eat meat a year?
36:36364 days.
36:39When I was 7 months old, my grandmother gave me a beef bone.
36:45It was like a shabu-shabu.
36:47I sucked the juice.
36:50That's how I fell in love with it.
36:54These are vegetables and frozen tofu.
36:59It looks like this.
37:01This is chicken thigh.
37:04This is pork.
37:07This is 4kg.
37:09This is a freezer.
37:11There's some meat in here.
37:16Meat, meat.
37:18There's about 2kg in one bag.
37:30I don't empty the fridge for the kids.
37:34When I run out of meat, I ask my parents to lend me some.
37:40I try to do as much as I can.
37:42But I can't eat meat.
37:44My goal is not to run out of meat.
38:04I'm hungry.
38:08Do you want to eat?
38:28Is it delicious?
38:30Yes.
38:35I'll start from zero tomorrow.
38:38I've recovered from my stress.
38:41I'll work hard from tomorrow.
38:43I'll eat a lot of meat.
38:45Yes.
38:47It's an important yes for my family.
38:51Kesen-numa, Miyagi Prefecture
38:59Kesen-numa, Miyagi Prefecture
39:02This port town is famous for its deep-fried fish.
39:06It's famous for the taste of the sea.
39:12Kesen-numa, Miyagi Prefecture
39:20At the beginning of autumn, the work is done by oyster fishermen.
39:25They put small oysters in the sea for two years to make them juicy.
39:34When the work is done early in the morning, the fishermen are excited.
39:42I'll start.
39:47The work is to grill large intestines, small intestines, and liver.
39:52Kesen-numa, Miyagi Prefecture
39:55Kesen-numa, Miyagi Prefecture
40:04In the past, fish was the only food on the ship.
40:09When the fishermen went back to the hill, they found cheap and delicious pork hormone.
40:20Eventually, they eat it on the ship.
40:25The side dish is always shredded cabbage.
40:29It's the beginning of a vegetable shortage countermeasure in the open sea.
40:35Mr. Atsuhiro Oikawa, a fisherman who used to be a tuna fisherman.
40:41If I wanted to eat meat, I'd think about it all the time.
40:45I'd be up all night.
40:47If I had 24 hours, I'd be working 22 hours a day.
40:51I don't eat meat in general, but I can eat as much as I want.
40:56This is the hormone.
41:04The hormone has a smell.
41:07If you don't handle it carefully, the taste will be ruined.
41:16At first, it's this dirty.
41:21If you rub it with a colander, the dirt will come off to some extent.
41:27The slime is the cause of the smell.
41:32After 15 minutes of hand washing, he goes to the washing machine for the hormone.
41:40He rubs off the dirt for another 15 minutes.
41:44He rubs off the dirt for another 15 minutes.
41:48He cuts the pork into three pieces at a time.
41:54After this, he lets it sit in the refrigerator overnight to drain the water.
41:59This makes it easier to mix the sauce.
42:04It's delicious.
42:07Mr. Shizuka Shibata is the one who runs the restaurant.
42:11His great-grandfather started this business.
42:17Mr. Shizuka worked in Tokyo after graduating from Tandai University.
42:22He met a man who wanted to open a butcher shop and returned to Kesennuma.
42:31He was blessed with a husband and a son and a daughter.
42:36However, the Great East Japan Earthquake destroyed Mr. Shizuka and his two-year-old daughter.
42:48The store near the port was also damaged.
42:52However, three months after the quake, Mr. Shizuka reopened his business.
42:59When I sit still for a long time, I feel like I'm going to go crazy.
43:07I was looking for a body every day.
43:12I was thinking about quitting.
43:15My parents thought so, too.
43:19But the people over there did it for me.
43:23They spread the hormone a lot.
43:26I thought it would be strange for my daughter to quit.
43:33They've done so much for me.
43:36I have to do my best.
43:43This is his eldest son, Mr. Yota, who was just born during the quake.
43:50He is now a first-year junior high school student.
43:56He was bleeding.
43:59I had a son, so I had to raise him and feed him.
44:06I wouldn't have done it if I didn't have a son.
44:11He looks just like his father.
44:14I think he's bleeding even though he hasn't been raised.
44:20I've been told that he looks like me, but I don't think so.
44:36On this day, Mr. Shizuka went to the port to deliver the hormone.
44:42The fishing boats return to replenish food and fuel.
44:48Do you see it?
44:50Oh, that's it.
44:53The 88th Saga Myojinmaru.
44:57This is the Katsuo Line of Kochi, which is the most beautiful fishing port in Japan.
45:05From spring to autumn, the Katsuo Line of the whole country...
45:08...departs to the Sanriku-Oki fishing ground based in Kesennuma.
45:14The taste of the Kesennuma hormone...
45:16...has spread from mouth to mouth all over the country.
45:28The boat is already full of scent and smoke.
45:34The miso garlic sauce is well absorbed.
45:37And on top of that...
45:39I won't say it to Mr. Kameyama, but I'll add more garlic and chili peppers.
45:44I'll add five times more garlic.
45:51Is this the first time you've used this hormone in Kochi?
45:54Yes, it's the first time.
45:56Even in ordinary yakiniku, it's only in Kesennuma.
46:01It's unique.
46:03It's only in Kesennuma.
46:05It's unique.
46:07It's like the original...
46:09...vegetables.
46:11It's usually like that.
46:13With this cabbage...
46:15...let's eat.
46:23I can't stop.
46:26Mr. Morishita of Sendou...
46:28...started buying hormones from Mr. Shizuka...
46:31...about three years ago.
46:33After that...
46:35...he heard about the quake from people.
46:39I don't say it directly...
46:41...but when I hear stories from people...
46:44...I feel sad...
46:47...but I always laugh.
46:50I don't say it directly...
46:53...but I always laugh.
46:56I don't say it directly...
46:59...but I always laugh.
47:02When the restaurant reopened...
47:04...the number of customers for the two-seater...
47:07...increased to 20.
47:10At first, there were a lot of people...
47:13...who felt sorry for me.
47:16But new customers...
47:18...buy without knowing.
47:21I don't want to sell it.
47:24I want people to see it...
47:27...as a product.
47:30I think it's time...
47:33...for people to see it as a product.
47:39The source of nutrition and vitality...
47:42...and the name hormone.
47:45It's a reliable ally...
47:47...between people and the city.
47:53Tsurugi-ku...
47:55...grows as a bed town...
47:57...in the easternmost part of Osaka.
48:02There is a popular pork specialty store.
48:06Once a month...
48:08...there is a children's cafeteria.
48:11The most popular dish is yakiton.
48:14Of course, there is tonkatsu...
48:16...pork shabu, and katsu curry.
48:20There are people...
48:22...who support the taste of the signboard.
48:27This is the last store in Osaka.
48:37This pork was used...
48:39...at the G20 Osaka Summit...
48:42...and also at the dinner party.
48:5270 years with pork.
48:55Gensaku Oyama is 84 years old.
49:12This is also a skill.
49:15You can't learn it elsewhere.
49:18This is my career.
49:21Career?
49:23It's an experience.
49:31There is a school...
49:33...between two rivers.
49:36There is a yakiton restaurant...
49:39...near the school.
49:50At 4 p.m.
49:52He watches the pigs...
49:55...and feeds them for 2 hours.
50:00He doesn't use any chemical fertilizers.
50:04He feeds them...
50:06...and collects leftover bread.
50:13But it's not just leftover bread.
50:16It's high-quality bread.
50:20And there is a restaurant...
50:23...with low-fat food.
50:30The taste of pork...
50:32...is a good balance of red meat and fat.
50:35He doesn't care about...
50:38...the leftover bread.
50:47The number of yakitons in Osaka...
50:50...increased after the war.
50:53There used to be...
50:55...more than 10 in this area.
50:58We didn't have a job...
51:01...after the war.
51:04Young people in Osaka...
51:07...were forced to leave.
51:10That's what happened to us.
51:15Gensaku lost his father...
51:18...before he could have a heart.
51:21His mother bought a pig...
51:24...and raised him and his sister.
51:30Gensaku graduated from junior high school.
51:33He took over the yakiton business...
51:36...and raised more pigs.
51:39He married Hideko...
51:42...and introduced many women to him.
51:45But he was rejected...
51:48...because of his hard work.
51:51It was tough.
51:53But I was happy.
51:57I knew that...
52:00...he was working hard.
52:05Hideko had a job...
52:08...in the yakiton business.
52:12When I started working...
52:15...there were no men or women.
52:18Was it hard?
52:20Yes, it was.
52:22I had to run.
52:25I couldn't do it with other women.
52:28But I could do it...
52:31...because of Hideko.
52:34I couldn't do it on my own.
52:45The job of buying pigs...
52:48...has been passed down...
52:51...from generation to generation.
52:57I don't want to do a job...
53:00...that someone else does.
53:03I want to do a good job...
53:06...but I don't have the ability.
53:09I'm 100% sure that...
53:12...pigs made me who I am today.
53:15I'm ashamed to say that.
53:21This is my new cane.
53:25I'm using it a lot.
53:43It hurts when I see that.
53:51I'm going to work.
53:58You should have married your father.
54:01What do you think?
54:03I think so too.
54:05I wish I had a wife like you.
54:08Do you?
54:10No.
54:22The next day was Sunday...
54:25...but there was still work to be done.
54:31The pigs were shipped.
54:39It was the 10th day of the year.
54:42Mr. Gensaku carried the pigs himself...
54:45...all the way to Nanko, Osaka...
54:48...where he sold them for a living.
54:59This happens twice a month...
55:02...at Mr. Gensaku's farm.
55:13The next day...
55:15...the pigs were turned into meat...
55:18...and put into the mill.
55:43When Mr. Gensaku goes out to ship the pigs...
55:46...Ms. Hideko is always waiting for him to come back.
55:56I worry about him until he comes back.
55:59He's getting older.
56:03I feel at ease when he comes back.
56:06When he comes back...
56:09...he says,
56:11...'I'm home. The car is back.'
56:14I get angry when he says that.
56:17I don't know what to say.
56:40One hour later than planned...
56:43...Mr. Gensaku finished his work safely again.
56:59They finally have lunch together.
57:03I'm hungry.
57:06They finally have lunch together.
57:12I don't want to cry.
57:15I don't want to cry.
57:19He orders the most delicious pork...
57:22...Yakiton.
57:26This is my father's pork.
57:28It's the best pork.
57:30It's our pork.
57:37It's so good.
57:39The fat melts in my mouth.
57:42I can't stop eating it.
57:45It's delicious.
57:47It's better than any other meat.
57:50It's delicious than any other meat.
57:54Each bite...
57:57...was filled with the years they spent together.
58:00Each bite...
58:03...was filled with the years they spent together.
58:12Today, they have Yakiniku again.
58:15Today, they have Yakiniku again.
58:29It's delicious.
58:32What they saw beyond the smoke...
58:35...was an irreplaceable scene of happiness.
58:38...was an irreplaceable scene of happiness.
58:42I'm going to cry.
58:49To be continued.
58:59Honest and Unreasonable, Minerva Special.
59:01I'll drag you down from the number one seat.
59:04Broadcast on NHK VS, Wednesday, February 5th, 8.30 pm.
59:09Don't miss it.
59:10This is a declaration of war.
59:40Saturdays at 9pm!