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00:00K-Toro is going to eat the number one dish in Tagami Bay!
00:04Tokoro-san, I'm K-Toro!
00:13Tokoro-san!
00:15We're here!
00:18Enoshima!
00:21Matomu!
00:23Enoshima!
00:25Matomu!
00:27The third stage!
00:29I'm getting used to it.
00:31I'm going to travel all over Japan.
00:34I'm going to conquer the world!
00:37K-Toro seems to be having fun.
00:39It's bright this week.
00:42There are 1,600 kinds of seafood.
00:46In Sagami Bay in Kanagawa, which is also known as the Bay of Miracles,
00:50there must be more unknown dishes!
00:54That was amazing!
00:56K-Toro will run from Miura City to Yugawara Town.
01:01It's about 100 km from the coast to the east and west.
01:05He will collect the number one dishes that everyone in the town is proud of
01:10and deliver them to Tokoro-san.
01:14This time...
01:16Wow, amazing!
01:19Enoshima's specialty is not just shirasu.
01:22It's a gourmet fish dish that uses spring and autumn fish.
01:27It's good!
01:28I ate it all.
01:31The third stage!
01:33The first town we visited was...
01:38The Enoshima area in Fujisawa City, where there are a lot of roadside trains.
01:46The popular tourist attraction, the Shin Enoshima Aquarium,
01:51is right in front of us.
01:54There are about 100 kinds of fish that live in Sagami Bay.
01:59It's the Sagami Bay Aquarium.
02:02Wow!
02:04There are many kinds of fish in Sagami Bay.
02:08It's beautiful.
02:09I like flat fish like this.
02:14Hey, hey, hey, hey!
02:17Your face looks like a flatfish.
02:20Really?
02:21Like this.
02:23You look like a flatfish.
02:26I feel like I'm close to a flatfish.
02:31In addition, this aquarium has a fish that was successfully exhibited for the first time in the world.
02:39Huh?
02:40Whitebait?
02:43What?
02:44I've never seen a whitebait swimming like this.
02:48I've never seen a whitebait swimming like this.
02:51Whitebaits don't have scales.
02:52They don't, right?
02:53So, we tried to exhibit them, but it didn't work at all.
02:59Now, we raise them from eggs.
03:05Wow!
03:06Is it difficult?
03:08Whitebaits are said to be difficult to exhibit in aquariums because they are weak.
03:15However, we succeeded in raising them from eggs.
03:22Whitebaits in Enoshima are rich in plankton due to the nutrients flowing from the big river.
03:31However, this city has the best whitebaits in the world.
03:37Really?
03:39Whitebaits are said to be good for health.
03:41I think so, too.
03:43Huh?
03:44Something is waving at us.
03:48Oh!
03:49The fans of MOTOFU are waving at us.
03:53I'm sure.
03:55Hello.
03:57Thank you for waiting.
03:59Who are you?
04:01I'm a fisherman.
04:04Are you a fisherman?
04:06Yes, I am.
04:07You're wearing a suit.
04:09Is it because you're on TV?
04:11You're wearing a suit.
04:14I'm looking for the best food in Enoshima.
04:18What kind of fish do you recommend in this season?
04:22Kamasu is famous in Enoshima.
04:24Kamasu?
04:25Kamasu is famous.
04:27Kamasu is famous in this season and spring.
04:30Is that so?
04:31Kamasu is famous for its large size.
04:34Kamasu?
04:35Kamasu.
04:36Kamasu.
04:38That's right.
04:41Don't stop me.
04:43What kind of fish is it?
04:45This is it.
04:47It's a yellowtail.
04:49Wow.
04:51It's really a fat yellowtail.
04:56That's right.
05:04What are you doing?
05:06It's amazing.
05:09Kamasu is a fish that is nutritious.
05:15Kamasu is in season from winter to spring.
05:21Kamasu can be caught in other places.
05:23Kamasu is about 20 to 30 centimeters long.
05:27Kamasu is larger than that.
05:33Kamasu is over 40 centimeters long.
05:40Why is that?
05:43Kamasu is famous for its whitebait.
05:46Kamasu eats whitebait.
05:49Kamasu is fat and round.
05:56Kamasu is larger than normal kamasu.
05:58Kamasu looks fat.
06:03Kamasu grows up eating whitebait.
06:08Kamasu has a high acidity.
06:10Kamasu is often eaten as a kimono.
06:14What do the local fishermen do?
06:17How do you eat Kamasu?
06:19I eat Kamasu as sashimi.
06:21I eat Kamasu as grilled fish.
06:24Kamasu has a fragrant skin.
06:26Kamasu has a sweet taste.
06:28Kamasu is even more delicious.
06:30It looks delicious.
06:32I eat Kamasu as sashimi.
06:33I cook Kamasu for you.
06:36Do you eat Kamasu?
06:37Really?
06:40Kamasu can be eaten locally.
06:44On this day, they cook Kamasu and eat it as sashimi.
06:49This is precious.
06:56I want to eat Kamasu.
06:57This looks delicious.
07:03This is delicious.
07:11This looks delicious.
07:14I eat Kamasu.
07:22This is delicious.
07:24Kamasu is thick and sweet.
07:29Kamasu has a fragrant skin.
07:32Kamasu has a lot of fat.
07:35You have to come here.
07:39I want to eat Kamasu.
07:40I visited a local Japanese restaurant.
07:44You can eat Kamasu here.
07:46This is a restaurant that has been cooking Kamasu for two days.
07:52This is beautiful.
07:54This is a restaurant that has been cooking Kamasu for two days.
08:02This restaurant has a lot of Kamasu food.
08:11Kamasu is soft and smooth.
08:15Kamasu has a different texture when steamed.
08:24This is Enoshima Kamasu.
08:30This is delicious.
08:32The local fishermen are proud of Kamasu.
08:40Do you like Kamasu?
08:42I like Kamasu.
08:44Kamasu is delicious.
08:47I like Kamasu the most.
08:54This is delicious.
08:57This is delicious.
08:59Kamasu is delicious.
09:01I deliver Kamasu to TOKORO.
09:05This is delicious.
09:07This is delicious.
09:09This is a meal of happiness.
09:16This is the best in Sagami Bay.
09:18You can enjoy the deliciousness of Enoshima Kamasu twice.
09:25This is a delivery for TOKORO.
09:31This is different from what I imagined.
09:34Is this rice?
09:36Please open this.
09:38This is beautiful.
09:40This is Kamasu rice made with Enoshima Kamasu.
09:43This is a delicacy that fishermen often make and eat in the spring.
09:50This is a gift.
09:53This is a hot rice.
09:59Kamasu has a lot of fat.
10:02It is recommended to eat Kamasu with a lot of condiments.
10:05This is gorgeous.
10:08Season Kamasu with salt and soy sauce.
10:14Then sprinkle the condiments on Kamasu.
10:17This smells good.
10:19This is good.
10:21This looks delicious.
10:23I'm happy.
10:25I eat Kamasu normally.
10:27This is delicious.
10:34This is delicious.
10:36This is delicious with a lot of leaves.
10:39This is good.
10:41This is delicious.
10:43Where is this from?
10:45Kamasu is sold at the supermarket.
10:47Kamasu is delicious.
10:49Kamasu goes well with Tokyo people.
10:53The taste of soy sauce is good.
10:55This is delicious.
10:57This is delicious.
10:59This smells good.
11:01Kamasu has a lot of fat.
11:05This is delicious.
11:07This is refreshing.
11:09Kamasu goes well with Myougawa.
11:11Kamasu goes well with leeks.
11:14Kamasu went to Myougawa.
11:19Kamasu is delicious twice.
11:21This is a very important dish.
11:26This is a dish made with bonito broth.
11:29What is this?
11:31This must be delicious.
11:33This is delicious.
11:39This is delicious.
11:41Kamasu goes well with this.
11:45The taste of bonito broth changes when bonito broth is added.
11:48The bonito broth is a hindrance.
11:51This is a hindrance.
11:53This alone was delicious.
11:55This is too delicious.
11:57This is a waste.
11:59This is a happy meal.
12:01This is delicious.
12:03I eat all this.
12:06Where is the next destination?
12:08Where is the next destination?
12:10This is Chigasaki.
12:15Chigasaki is a famous place in Sazan All-Stars.
12:21Chigasaki is a famous place in Sazan All-Stars.
12:27Chigasaki is a famous place in Sazan All-Stars.
12:37This is a famous tree.
12:47I'm in the studio.
12:49I'm going.
12:51I'm going.
12:53I'm going.
12:55Wait a minute.
12:57I'm going.
12:59I'm going.
13:01That's it.
13:03I said it was a strange place.
13:07Chigasaki is a popular place for cooking.
13:11Chigasaki is a popular place for cooking.
13:16I'm going to see Michael.
13:19Michael?
13:21Michael?
13:23Michael is probably overseas.
13:25That's right.
13:27Nice to meet you.
13:29Nice to meet you.
13:32What should I do?
13:34I can't make it now.
13:38Michael.
13:40I'm practicing.
13:42I'm sure it's Michael.
13:45It's easy to understand.
13:46Michael.
13:48Hello.
13:50That's right.
13:51What's your name? Who are you?
13:53My name is SEI MOTOBU.
13:56MOTOBU.
13:58I did it as I practiced.
14:00Is the interpreter not here today?
14:01What should I do from here?
14:02It's okay. I can understand Japanese.
14:03I can speak very well.
14:05If it's a real meeting, it's a fake meeting.
14:09Don't tease Michael.
14:11Michael is from the UK.
14:1340 years ago, he came to Japan to dye his kimono.
14:18He worked in Tokyo.
14:20After retirement, he moved to Chigasaki, where nature is rich.
14:26He is now a farmer.
14:28He is particular about pesticide-free agriculture.
14:30He grows various vegetables.
14:35What kind of seasoning does Michael make?
14:41I was surprised.
14:43Where did it come from?
14:45When did you make it?
14:47This is it.
14:49This is my pepper.
14:50I'm curious about the name.
14:52This is my pepper.
14:54Are you Michael?
14:56This is orange and lemon.
15:00Is there orange and lemon in this?
15:02Yes.
15:03Orange and lemon.
15:05This is my pepper.
15:08The most popular seasoning in Chigasaki is yuzu pepper.
15:14He uses orange and lemon.
15:16This is my pepper.
15:18If you have yuzu, you can use orange and lemon.
15:21That's right.
15:24The coast of Sagami Bay is warm and rainy.
15:28The soil is rich in minerals due to the influence of the tide.
15:33He uses orange and lemon grown in the perfect environment for citrus fruits.
15:41I love cooking.
15:43I make various pastes.
15:46I make various pastes, jams, and sauces.
15:51I have been making mistakes for about three years.
15:54Finally, I made a spice combination of my pepper.
15:58There are many ways to use yuzu pepper.
16:01I use it to make sea toro.
16:03That's great.
16:05I put it on the scallops.
16:07Scallops?
16:08Yes.
16:09That's great.
16:11Four years ago, he started selling at local supermarkets and marchets.
16:16He became a hit with more than 10,000 orders.
16:21That's great.
16:22I have a friend named George.
16:24He is my friend every day.
16:27I feel that I make other things more delicious.
16:30It may be a little addictive.
16:34Local chefs in Chigasaki are also very interested.
16:38They are very active in seasoning the sauce.
16:42Yuzu pepper is a mixture of lemon and orange.
16:45It has a gorgeous aroma.
16:48I think it's an interesting ingredient that can be used in various ways.
16:53It's a weapon in my cooking.
16:56I use it with that in mind.
16:58I want you to eat this every day.
17:03Do you put it in your pocket?
17:05Yes.
17:09I'm curious about my pepper.
17:11Can I eat this?
17:12Yes.
17:13Can I?
17:16It's delicious.
17:18It's spicy.
17:19It smells good.
17:21It has a salty and spicy smell of orange and lemon.
17:26This is new.
17:31It looks like yuzu pepper.
17:33However, the ingredients are different.
17:38Please come in.
17:41It smells like citrus.
17:45I use unfertilized lemon and orange.
17:53This alone looks delicious.
17:55First of all, I put it in a blender.
17:58What is the point?
18:01Do you put it all over the skin?
18:04All over the skin.
18:06Lemon as well?
18:07Yes, I put it all over the skin.
18:09All over the skin.
18:11I put salt on it to make it less bitter.
18:15I repeat the trial and error.
18:18I let it ferment for half a year.
18:20I make it more delicious.
18:22It's delicious.
18:24You make it well.
18:27Yuzu pepper adds spiciness with ground green pepper.
18:33Red pepper has a stronger spiciness.
18:39Black pepper has a stronger spiciness.
18:46It's interesting.
18:47The ingredients in the paste are different.
18:53That's amazing.
18:55You make it well.
18:57My father makes orange and lemon pepper.
19:00It's hard work.
19:02You don't order dumplings.
19:04You make everything.
19:06My pepper goes well with both Japanese and Western food.
19:12The best match is the taste of the sea.
19:17The refreshing scent of citrus removes the smell of fish.
19:22The spiciness brings out the sweetness.
19:27Michael's favorite No.1 meal.
19:31My pepper is shining.
19:33It's a seasonal dish.
19:37It's fast.
19:40It's fast.
19:55My pepper is a seasoning that goes well with seafood.
20:01Michael's favorite No.1 meal.
20:06What is it?
20:08Is there anyone there?
20:12Hello.
20:14Hello.
20:16I'm Matobu.
20:21I've never seen anyone so happy.
20:25Did you know me?
20:27I'm Matobu.
20:30I'm Matobu.
20:33We were guided to the Shigasaki Cultural Center.
20:40Here it is.
20:42Is it a shop?
20:43That's right.
20:46It's nice.
20:48It's a nice place.
20:53Is it a cafe?
20:55No, it's a restaurant based on French cuisine.
20:59French cuisine?
21:01The French restaurant opened in March last year.
21:05It's called NICO TO HANA.
21:08The chef walks around the restaurant.
21:13He makes local dishes.
21:15His creative dishes are popular.
21:18It's beautiful.
21:21This is the menu of the restaurant.
21:23This is the No.1 meal of SAGAMI.
21:29Here it is.
21:31This is KINMEDAI.
21:34It's beautiful.
21:36It's gorgeous.
21:38Is KINMEDAI famous?
21:40Yes, there are many good restaurants here.
21:43I grilled the skin of the fish.
21:46I like to grill fish.
21:49A person from Shigasaki came from Inoshima.
21:59This is very delicious.
22:03This is a special sauce with black pepper, olive oil and white wine.
22:11This is the No.1 meal of Shigasaki people.
22:17This must be delicious.
22:19It looks delicious.
22:21This is French cuisine.
22:23Can I eat this?
22:31This is easier to eat than olive oil.
22:37This is delicious.
22:40This is delicious.
22:44This has a refreshing scent.
22:46This is delicious.
22:51I finished eating this.
22:53You are fast.
22:54This is not the speed of an Alpaca.
22:56I finished eating this.
22:58This is delicious.
22:59The fish and vegetables are well seasoned.
23:06Is this different from Yuzu pepper?
23:09This has never been tasted before.
23:12This is very spicy.
23:14This is salty and spicy.
23:16I feel the taste of orange.
23:19This is a delicious meal.
23:22There are many good restaurants around here.
23:26I can't go any further.
23:28I still have a long way to go to Shigasaki.
23:31I said that I would conquer Japan.
23:33But it will take a long time.
23:37Next time.
23:39Tourism ambassador entertainers deliver local food.
23:45This is the most delicious food in Kochi.
23:48The taste of the sea of sushi.
23:51This is a spring-only pizza.
23:53I eat this and call it sushi.