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00:00Let's raise our spirits for Friday night at 7pm on the weekend!
00:17Each time, they decide on a theme and introduce delicious dishes.
00:22These two are the guides.
00:26This week's topic is fried rice.
00:29Okawa-san, what are we eating this week?
00:31Okinawa soba, everyone's favorite!
00:36I heard there's a lot of soba you like.
00:39Look forward to it!
00:41Let's go!
00:43This week's fried rice is Okinawa soba.
00:46Okinawa soba at a restaurant like an Italian restaurant.
00:50With meat buns?
00:52The soup has a strong bonito flavor.
00:55I can't stop eating it.
00:57This is Okinawa soba with a lot of soup.
01:01The flavorful shima-dofu adds a nice accent.
01:05Okinawa soba with a lot of 3 types of ingredients.
01:09Can you find your favorite?
01:22Okinawa soba
01:28This week's fried rice is Okinawa soba.
01:31Our first stop is Okinawa City.
01:34We're in Okinawa City.
01:37This is a combination of Okinawa soba and bread.
01:41Okinawa soba and bread?
01:43I've never heard of it.
01:45What is this combination?
01:47It doesn't look like Okinawa soba at all.
01:50I don't like pizza.
01:52How does it taste?
01:54Let's go!
01:57Shirano, an Okinawa soba and bread restaurant in Takahara, Okinawa City.
02:02As you can see, the restaurant looks like an Italian restaurant.
02:07But it has a strong bonito flavor.
02:12It's a strange combination.
02:14What is the combination of Okinawa soba and bread?
02:19It's a combination of Okinawa soba and Okinawa bread.
02:23Wow!
02:25Okinawa soba and Okinawa bread.
02:29It's very juicy.
02:31It's very interesting.
02:34This is a combination of Okinawa soba and Okinawa bread.
02:38You can choose your favorite Okinawa soba.
02:41This time, I chose Okinawa soba.
02:43And Okinawa bread is a meat bun.
02:47Let's try the soup first.
02:50It's delicious.
02:53It has a strong bonito flavor.
02:56It's a combination of pork and bonito soup.
02:59Pork and bonito soup?
03:01I don't feel pork.
03:03It has a strong bonito flavor.
03:06Is there only one type of bonito?
03:09Yes, there is only one type.
03:13At first, I boiled it on high heat.
03:15Then, I boiled it on low heat for an hour and a half.
03:17It's a soup that brings out the saltiness of bonito.
03:20It brings out the saltiness of bonito.
03:23It has a strong bonito flavor and a lot of umami.
03:27There is also a gentle saltiness of bonito.
03:30This is a soup that you can drink.
03:33Next is the noodles.
03:36It's very chewy.
03:39The noodles are very chewy.
03:41This is called slits.
03:44Slits are put in the middle of the noodles.
03:47That's right. Slits are included.
03:50I can't see it at all.
03:52Slits.
03:53Really?
03:54It's included.
03:55It's included.
03:57The noodles are homemade and have slits in the middle.
04:01This creates a smooth texture and mixes the soup well.
04:07Next is the soki.
04:10It's delicious.
04:13It's delicious.
04:15How do you season it?
04:17This is a vacuum cooking method.
04:21I season it with a light taste.
04:23At the end, I boil it before serving it in a soup stock.
04:29You're putting a lot of effort into it.
04:34The seasoning is moderate so that it doesn't interfere with the taste of the soup.
04:39It's a vacuum cooking method, so it's very soft.
04:44This is the last one.
04:49It looks delicious.
04:53This is also delicious.
04:56This is very delicious.
04:58The dough is very delicious.
05:00Thank you very much.
05:01Where is this dough made from?
05:03This is made from soba-dashi.
05:06Soba-dashi.
05:08You're doing a great job.
05:10The dough is made from soba-dashi, so it has a slight bonito flavor.
05:16This dough goes well with the soup.
05:20It's a surprising combination of Okinawa soba and Sozaipan.
05:24But they go well together.
05:27You can choose four types of Okinawa soba.
05:30Enjoy various combinations.
05:33Next is the stew.
05:36This is clam chowder soba.
05:40I'm surprised.
05:41It doesn't look like soba at all.
05:43I thought it was pasta.
05:46It looks like pasta.
05:48This is clam chowder soba.
05:51I put garlic toast on it.
05:54Do Okinawa soba and clam chowder go well together?
05:58Let's try the soup first.
06:02This is very delicious.
06:06This is very delicious.
06:08This is very delicious.
06:11This is very creamy.
06:13This has a strong flavor.
06:15This has the flavor of Okinawa soba.
06:21This is amazing.
06:23This has Okinawa soba soup stock, right?
06:26Yes, this is based on Okinawa soba.
06:28This is based on Okinawa soba.
06:34He says this is based on Okinawa soba.
06:38But this is completely clam chowder.
06:41But this has bonito soup stock, so it's familiar.
06:46This has Okinawa soba in it, but it feels like pasta.
06:52This is a little different from the noodles I ate earlier, right?
06:55This is a little different from the noodles I ate earlier.
06:58This is made for clam chowder.
07:01This is a little different from the noodles I ate earlier, right?
07:04This is Okinawa soba, but it feels like pasta.
07:10This is made for clam chowder, so it goes well with it.
07:15This has a chewy texture like raw pasta, so it goes well with the soup.
07:21Next, he dips the garlic toast in the soup and eats it.
07:32Good job.
07:33Thank you very much.
07:35It's really good to eat the soup stock.
07:38The bread is also delicious.
07:40The bread is also very delicious.
07:42Thank you very much.
07:43Is this bread also baked here?
07:45That's right.
07:47Shirano has a combination of Okinawa soba and sozaipan like pasta.
07:53There are various Okinawa soba with unusual soup, so try it.
07:58Thank you for the delicious Okinawa soba.
08:02Is the commercial name Kossari soba?
08:08This time, Okinawa soba for fried rice.
08:11The second one is Nahashi Daido.
08:15The second one is Nahashi Daido.
08:18This is Kossari soba.
08:22What kind of soba is it?
08:24I'm curious.
08:25I want you to tell me secretly.
08:27Let's go.
08:30Nahashi Daido's soba day.
08:33It's a small counter, but it smells good.
08:39There are a lot of menus, but what is Kossari?
08:43This is Kasane Katsuo soba.
08:45Kasane Katsuo soba?
08:47What is Kossari?
08:52It's a mix of light and rich.
08:56That's interesting.
08:58This is Kossari.
09:00The soba day has a light taste, a rich taste, and a middle taste.
09:06This is Kossari-flavored Katsuo soba.
09:11Put the sauce in a bowl.
09:14Pour the soup and put the boiled noodles in it.
09:18If you put char siu, pork belly, kamaboko, and chopped green onions on it,
09:23it will look like a car.
09:26Finally, put green onions and ginger on it and it's done.
09:30Let's try the soup first.
09:33It's amazing.
09:35It's delicious.
09:37I felt the strength of the soup.
09:40It goes in smoothly.
09:42What is Kasane Katsuo?
09:45It's a blend of bonito soup and seafood soup.
09:52The bonito smells good.
09:56The bonito-based seafood soup and the soup of pork and chicken are combined.
10:03There are three types of bushi, niboshi, and animal-based tonkotsu.
10:11We use three types of tonkotsu.
10:16Only tonkotsu?
10:18Three types?
10:20We use the bones and the cartilage.
10:22I think Okinawa soba restaurants use this.
10:25We use the bones of the head.
10:30There are three types of tonkotsu.
10:33It's rare to use the bones of the head in Okinawa soba restaurants.
10:38It's rich in umami from animal and seafood.
10:43It's a soup that you can't get tired of drinking.
10:46Next, the noodles.
10:52It's amazing.
10:53It's really rich.
10:56I feel like I've tasted this noodle somewhere.
11:00I know this noodle.
11:01I know this noodle, but I can't guess it.
11:03You can't guess it.
11:04Please teach me.
11:05This is a special noodle made by Nishizaki Seimenjo.
11:09It's a hard noodle that smells like wheat.
11:13It's special.
11:14It's amazing.
11:15The noodles are Nishizaki Seimenjo's special noodles.
11:19It's a little thin, but it's firm.
11:23The flavor of the wheat is alive.
11:25It's good to mix the soup well.
11:29Next is the rare char siu in Okinawa soba.
11:34It's delicious.
11:35It's melting in my mouth.
11:37Why did you want to put char siu in the soba?
11:40I used to run a ramen shop for a long time.
11:44I wanted to make something different from other soba restaurants.
11:49That's why I wanted to make grilled pork.
11:50I see.
11:51When you say ramen, it's all connected.
11:55Char siu made over time goes well with Okinawa soba.
12:01It's soft and the flavor is soaked in.
12:05What's next?
12:07This is a car-style char siu, right?
12:11Yes.
12:14It's delicious.
12:15It's delicious.
12:17It's good.
12:18It's delicious even if you put it in as it is.
12:19It's delicious.
12:20It's amazing.
12:21It absorbs the soup well.
12:23It's soft and easy to eat.
12:26Car-style char siu made over time goes well with Okinawa soba.
12:31It's soft, savory and delicious when you soak it in the soup.
12:37Katsuo soba introduced the technology of the ramen shop.
12:41This is worth a meal.
12:44What's next?
12:47This is a special rich pork soba.
12:49This is a special rich pork soba.
12:53This is a special pork soba with a rich taste.
12:57Let's start with the soup.
13:01This is delicious.
13:03I love this.
13:04It's delicious.
13:06This is also delicious.
13:08What is the difference between this and the previous one?
13:12This is the same as the previous one.
13:15This is the same as the previous one.
13:17This is the same as the previous one.
13:21This is the same as the previous one.
13:27I see.
13:29This is a soup with a rich taste.
13:33This is delicious.
13:35This is a soup with a rich taste.
13:41Next is the noodles.
13:43This is soft.
13:46This is smooth.
13:48This is thinner than the previous one.
13:51This is thinner than the previous one.
13:53I ordered this to go well with the soup.
13:58Is this also NISHIZAKI SEIMEN?
14:01This is a special noodle made to go well with the soup.
14:05This is thinner than the previous one, so it's smooth.
14:09Of course, the flavor of the flour is also alive.
14:13What's next?
14:15This looks delicious.
14:16This is an Ajitama.
14:18This is amazing.
14:22Don't you want to see this?
14:24I will eat this.
14:27ITADAKIMASU.
14:33This is delicious.
14:35The yolk inside is delicious.
14:38This is the best state.
14:40This is very good.
14:42This is amazing.
14:44This is very thick.
14:47The yolk is well cooked and the taste of the sauce is well absorbed.
14:51This is a delicious taste that makes you want another one.
14:54You can choose three types of soup.
14:57This is OKINAWA SOBA.
14:59You can also choose toppings.
15:01Please choose what you like.
15:03This was a delicious OKINAWA SOBA.
15:06This is OKINAWA SOBA without soup.
15:14This is OKINAWA SOBA.
15:17The last is NAHASHI MATSUO.
15:21This is NAHASHI MATSUO.
15:24This is OKINAWA SOBA without soup.
15:28OKINAWA SOBA without soup?
15:30This is rare.
15:31OKINAWA SOBA is evolving.
15:33I'm looking forward to it.
15:35I'm looking forward to it.
15:38This is ICHIBANO SOBA in NAHASHI MATSUO.
15:41The store is bright because it has just opened.
15:45This is OKINAWA SOBA without soup.
15:48Let's start with the store's standard menu.
15:51This is ICHIBANO NIKUSOBA.
15:54This is ICHIBANO NIKUSOBA.
15:56This looks very delicious.
15:58This looks elegant.
16:00The color of the soup is transparent.
16:04The soup is transparent.
16:07This is ICHIBANO NIKUSOBA.
16:11Put KAESHI in a bowl.
16:13Pour the brown soup into the bowl.
16:17Put the boiled noodles in the bowl.
16:19Put SHIMADOUFU, SOUKI, ROAST PORK, and PORK KAKUNI.
16:25Finally, add ginger and chopped green onions.
16:28This is completed.
16:29Let's start with the soup.
16:33This is amazing.
16:35This is very gentle.
16:37This is like a mother.
16:40This is delicious.
16:43This is very good.
16:45This is a soup that soaks into the body.
16:48This is a soup that soaks into the body.
16:52What kind of soup is this?
16:54This is a soup with 20 kinds of ingredients.
17:00This is a soup with 20 kinds of ingredients.
17:04This is a soup with 20 kinds of ingredients.
17:09This is a soup that soaks into the body.
17:12This is a soup that soaks into the body.
17:16I want to drink this.
17:19Before that, I eat the noodles.
17:24This is delicious.
17:27This is the best.
17:31This has a strong taste of noodles.
17:33This has a strong taste of noodles.
17:36Is this made by you?
17:38No, this is made by YONAHASEIMENJO.
17:40Is this made by YONAHASEIMENJO?
17:44This is YONAHASEIMENJO's ZENRYU-FUN.
17:47This has a chewy texture and a smooth texture.
17:52This is ZENRYU-FUN, so it has a strong flavor of wheat.
17:56This is roasted pork.
18:01This is delicious.
18:04This has a strong taste of meat.
18:07This has a strong taste of meat.
18:10Is this seasoned?
18:12This is lightly seasoned so that it does not affect the soup.
18:16This is lightly seasoned so that it does not affect the soup.
18:18This is delicious.
18:21This is made over time.
18:23This is very soft and has a strong taste.
18:27This is lightly seasoned so that it does not affect the soup.
18:33Next, I eat SHIMA-DOFU.
18:38This is delicious.
18:40This has a strong elasticity.
18:42This has a strong elasticity.
18:45This is HIAGON-DOFU.
18:48Is this elasticity a feature?
18:50This has a strong taste and hardness.
18:54This can't be boiled or stir-fried.
18:57This is good for CHAMPURU.
19:02HIAGON-DOFU's SHIMA-DOFU has a firm texture.
19:06The umami of the soybeans is also strong.
19:09Even if it is simmered, it does not collapse, so the taste is absorbed.
19:14There are various menus.
19:16For the first time, I recommend ITIBANOSOBA or ITIBANONIKUSOBA.
19:22Please try it.
19:24Next.
19:26This is KAMATAMA SOBA.
19:29This is OKINAWA SOBA without soup.
19:34This is KAMATAMA SOBA without soup.
19:39Crack the egg yolk on top and mix well.
19:44ITADAKIMASU.
19:49This is delicious.
19:53This has a strong taste.
19:56Is this flounder?
19:58The flounder gets thicker.
20:01The thickness of the flounder changes.
20:03The texture of the flounder changes.
20:06This is a slightly thicker flounder.
20:10The flounder has a firm texture.
20:16This is also all-purpose flour, so the flavor of wheat is alive.
20:20And the seasoning is good.
20:23What kind of seasoning is this?
20:25This is made with soy sauce and homemade sesame oil.
20:32Is this homemade?
20:34This is a flounder.
20:36This is difficult.
20:39Homemade flounder is soy sauce-based, but it has a strong umami.
20:43However, there is no bitterness, so it is easy to eat.
20:48The softness and richness of the egg make it delicious.
20:53Next is pork.
20:56This is delicious.
21:00This is very delicious.
21:03This is meat.
21:06This is YANBARU AGU.
21:09This is made with meat.
21:12This is delicious.
21:14This is very delicious.
21:16This is made with pork.
21:20This is cooked slowly over time.
21:23This is soft and has a lot of umami.
21:26This is made with YANBARU AGU, so the fat is sweet.
21:31If you add garlic and chili oil, it will be more fragrant and spicy.
21:37I recommend this seasoning.
21:40There are many other types of Okinawa soba, so please try it.
21:45Thank you for the delicious Okinawa soba.
21:49This is the store I introduced this time.
21:52For more information, please check SNS or contact the store.
21:59Here is an announcement of the viewer's gift.
22:03From Okinawa Coca-Cola Bottling, 6 people will receive a 950 ml PET bottle.
22:11From KUMEJIMA KUMESEN, 3 people will receive a cup awamori and a set of 3 ultimate waters.
22:18For more information, please search for AGEAGE MESHI.
22:24AGEAGE MESHI is distributed by FOD and TVER.
22:29Information introduced in the program is published every week on OKITIBU.
22:34You can read AGEAGE MESHI on the web.
22:38Next time is Chinese food.
22:40Let's eat Okinawa soba and fry it tonight.
22:58Please subscribe to the channel.