草彅やすともの うさぎとかめ 2025年2月23日 打倒カキフライ！一番美味しいカキ料理決定戦
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#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
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TVTranscript
00:00I'll see you next time!
00:31Stop!
00:33What are you doing?
00:35When I was a kid!
00:37Why did you stop when you were told to?
00:39I don't know.
00:41Even if you don't ask what I usually say,
00:43if you're told to stop, you stop, right?
00:45It's transparent.
00:47I'll put it back in.
00:51Hello!
00:53Hello!
00:55I came to Osaka!
00:57Thank you!
00:59It was beautiful.
01:01Did you see it today?
01:03Yes, I did.
01:05It's nice, isn't it?
01:07You can see Mt. Fuji in winter,
01:09but you can also see it in summer.
01:11I see it every time I go to Tokyo.
01:13You want to see it, don't you?
01:15Yes, I do.
01:17Didn't you sleep much today?
01:19I did, but I thought it was time to go to Shizuoka.
01:21Did you get tired?
01:23Yes, I did.
01:25I want to see it.
01:27When I woke up, I didn't know where I was.
01:29When I woke up, I didn't know where I was.
01:31When I woke up, I didn't know where I was.
01:33If you go to Tokyo,
01:35it takes about 40 minutes
01:37to get to Mt. Fuji.
01:39I saw it somewhere.
01:41That's about it.
01:43I think it'll take a little longer.
01:45I don't think it'll take an hour.
01:47I don't think so.
01:49Here it is!
01:51Who is it?
01:53Who is it?
01:55Hello!
01:57It's been a while.
01:59Can I borrow your bathroom?
02:01Your bathroom?
02:03That kind of person?
02:05Hello!
02:07Nice to meet you.
02:09Nice to meet you.
02:11Since I'm here,
02:13I'm going to talk about
02:15why I don't like my seniors and juniors.
02:17I want to hear it.
02:19I want to hear it.
02:21Tell me what's wrong with your seniors.
02:23People who don't give me money.
02:25For example,
02:27how much do you get?
02:29I don't like that.
02:31People ask me how much I get.
02:33People ask me how much I get.
02:35People ask me how much I get.
02:37People ask me how much I get.
02:39People ask me how much I get.
02:41It's not like that.
02:43It's not like that.
02:45Is it a popular topic?
02:47What are you doing?
02:49I don't know.
02:51What's this tie?
02:53What's this tie?
02:55You're wearing it by yourself, right?
02:57Everyone has it.
02:59Everyone has it.
03:01You're right.
03:03Watch this VTR.
03:07While recording,
03:09they do this.
03:11This is the most delicious food.
03:13This is the most delicious food.
03:15I want to try it with this.
03:17This is oyster.
03:19It's oysters!
03:20I can't think of anything but oysters.
03:23For example, what kind of food do you want to eat next?
03:25The three of us want to eat oysters.
03:28Oysters, oysters, oysters.
03:30Winter food?
03:32Oysters are definitely good.
03:33Oysters are good.
03:34It's decided.
03:35Okay, let's eat oysters.
03:36Let's eat oysters.
03:37We're going to eat oysters.
03:39Why have we been doing this for so long?
03:41I really want to eat oysters.
03:42And so...
03:44Yes, this time it's the long-awaited oyster project!
03:49Right now is the season for oysters.
03:51Eating them raw or grilled is an infinite number of ways to eat them!
03:56Among all the different types of oysters,
03:58five types of oysters will be entering the competition this time!
04:02First, the three of you will eat them raw.
04:06And you will decide which type of oyster is the most delicious.
04:12Now, it's time to decide who will be the king of oysters!
04:16Now, it's time to decide who will be the king of oysters!
04:20And so, it's the long-awaited oyster cooking competition!
04:23Yay!
04:24You were talking so much about oysters, weren't you?
04:27Yeah, I was like, do you really want to eat them that much?
04:29If you say it like that, we have no choice but to do it.
04:31But I'm glad. I'm happy.
04:33I'm happy.
04:34But do you like oysters?
04:35I like them.
04:35Oysters make you feel like it's winter.
04:37That's right. You want to eat oysters.
04:39You can put them in a pot.
04:40That's right.
04:41And so, this time, five types of oysters will be nominated.
04:45You will eat five of them in order.
04:46And the winner will be given the title of the king of oysters.
04:51And so that you can see the characteristics of each type of oysters,
04:55I've already set the order of the dishes here.
04:59It's like a chef's way of doing things.
05:00I'm kind of relieved.
05:02If you eat this after this, it's a bit of a waste.
05:04I see, I see.
05:05It'll be unfair.
05:06That's right.
05:07That way, everyone will be in the lead.
05:08I want all the oysters to be in the lead.
05:11That's right.
05:12The first entry is this type of oyster dish.
05:15If you've come this far, you'll have to watch the VTR.
05:17Is it cool?
05:20HOP BUSTER is a live oyster show where you can enjoy the very essence of oysters.
05:30It's so cold.
05:33Good morning.
05:34Good morning.
05:35Good morning.
05:36Good morning.
05:37Good morning.
05:38It's so cold.
05:39We came to Tatsunoshi, Hyogo Prefecture.
05:41Tsudausui is located in Murotsu.
05:44Hyogo Prefecture is famous for its oyster farming.
05:47The number of oysters farmed in Hyogo Prefecture is the fourth largest in the country.
05:5158 oysters.
05:53We're going to pick up the oysters on the boat now.
05:55Oysters?
05:55Yes.
05:56Let's go together.
05:57Is that okay?
05:58Yes.
06:00So, we were able to win a special prize.
06:03Thank you very much.
06:05If you run on the boat for 10 minutes,
06:10There's a lot of stuff floating in the sea.
06:13What's that?
06:15We're here.
06:17There's something like a raft.
06:19Let's take a look at it for a while.
06:24Let's go.
06:31Wow.
06:32Are these all oysters?
06:34All oysters.
06:36Wow.
06:37Are these all oysters?
06:39There's a lot floating in the sea.
06:41I'll drop it.
06:43Wow.
06:46How much is this?
06:49Did you get it?
06:50Why did you get it?
06:51Wow.
06:52This is how oysters are harvested.
06:54That's amazing.
06:57There are 1,000 oysters under the raft.
07:011,000?
07:02There are 1,000 oysters.
07:04Each oyster weighs about 10 kilograms.
07:08Yes.
07:09That's about 10 tons.
07:10Wow.
07:12We have about 30 oysters in total.
07:1630?
07:17Yes.
07:18Wow.
07:19Most of the oysters around here are oysters from Tsudau.
07:24That's amazing.
07:25That's amazing.
07:27By the way, the way oysters are farmed is
07:29by putting seeds in shellfish such as scallops,
07:31hanging them on ropes,
07:33and eating plankton to grow.
07:37The time it takes to grow to this size is...
07:41How long does it take?
07:42It takes about seven months.
07:44Normally, it takes about 12 to 24 months to grow oysters in Japan.
07:50But it takes about seven months to grow oysters in Murotsu, Hyogo.
07:53It's pretty fast.
07:54Murotsu is actually the best place for oysters to grow.
08:00The best place to grow oysters in Tsudau is
08:03because of the mineral-rich water that flows from the Chukusa River and Ino River.
08:08Plankton, which is a nutrient source of oysters,
08:11can grow faster than normal.
08:14The faster it grows, the less oysters there are.
08:19It's a feature of oyster farming.
08:21It's quite rich and delicious at this time of year.
08:25Are you going to compete with this oyster?
08:28Yes.
08:29I run a restaurant,
08:32so I'll show you how to eat this delicious raw oyster.
08:38It takes 10 minutes to get back by boat.
08:41I came to a restaurant run by Ms. Usui Tsuda.
08:47It's a restaurant where you can enjoy seafood dishes
08:50not only with oysters, but also with salmon and whitebait grown by Ms. Usui Tsuda.
08:56There are many kinds of whitebait.
08:59How to eat raw oysters recommended by Ms. Usui Tsuda.
09:04I've prepared three ways to eat raw oysters.
09:08I'll compete with them.
09:11Ms. Usui Tsuda will compete with these three kinds of raw oysters.
09:16I'd like you to enjoy oysters in a simple way on the left.
09:20I've prepared Ponzu lemon.
09:22It's delicious.
09:24It's tabasco.
09:26Tabasco?
09:27I think it's quite unexpected.
09:31Tabasco is a seasoning developed to eat raw oysters deliciously.
09:38The sourness of tabasco brings out the umami of oysters.
09:43It's a very recommended way to eat raw oysters.
09:47The last one is pickles, which you can enjoy at this restaurant as well.
09:51It's just putting onions soaked in water in a commercially available pickle.
09:56That's all?
09:57You can enjoy it easily at home.
10:00Please enjoy it.
10:04Ms. Usui Tsuda will compete with three kinds of raw oysters that make the most of the rich and creamy oysters.
10:15I'm going to eat raw oysters.
10:17I'll eat it right away.
10:19Seven months.
10:21It takes more time.
10:23It takes 12 months.
10:26This is good.
10:28I'll take it.
10:36Please open it.
10:44It looks delicious.
10:46It's Ponzu, Tabasco, and pickles.
10:49It's beautiful.
10:51That's right.
10:54I recommend you to start with Ponzu Lemon.
10:57I'll eat it.
11:00It's delicious.
11:01It's delicious, isn't it?
11:06It's not bitter.
11:08It's delicious.
11:10It's delicious.
11:12I didn't know that Tabasco was made to eat oysters deliciously.
11:16There is a novel, so it is said that it is true.
11:20Tabasco
11:22I put a lot of Tabasco.
11:24I'll eat it.
11:30Isn't it spicy?
11:32It's too spicy.
11:36Is it spicy?
11:38It's spicy.
11:40Why did you put so much Tabasco?
11:42But it's delicious.
11:44It's delicious to wake up.
11:46It's delicious.
11:48It became Western style.
11:51Is this pickles?
11:53It's a mixture of pickles and onions.
11:57Is everything delicious?
11:59Everything is delicious.
12:02It's delicious.
12:04This is delicious.
12:06You can make this at home.
12:08Surprisingly, Tabasco was delicious.
12:11I ate this for the first time.
12:14It was very delicious.
12:18This oyster is the king.
12:21Ponzu sauce is the most refreshing.
12:23That's right.
12:25This pickle is delicious.
12:27This is the second dish.
12:29If I were you, I would watch this.
12:31I also watch this.
12:33This is a restaurant in Sannomiya, Kobe.
12:35This is a restaurant in Sannomiya, Kobe.
12:37This is a restaurant in Sannomiya, Kobe.
12:39What kind of restaurant is this?
12:41This is a restaurant that uses ingredients from Hyogo Prefecture.
12:43This is a restaurant that uses ingredients from Hyogo Prefecture.
12:45Is this a restaurant?
12:47This is 13 months ago.
12:50This is the most delicious Omelette restaurant in Kobe
12:54This is a restaurant that uses ingredients from Hyogo Prefecture.
12:58This is a restaurant that uses ingredients from Hyogo Prefecture.
13:00Kobe Ryushan is the hottest restaurant in OmeletteMúsica.
13:02Kobe Ryushan is the hottest restaurant in OmelletteMusica.
13:04This is Omelette Música.
13:06This is Oyster Fry.
13:08The food we eat here is Oyster Fry.
13:12Even so, what is this size?
13:16When you try it out...
13:19It's really rich.
13:20Juicy.
13:21I'm glad.
13:22Why is there so much?
13:24Well...
13:25I threw it away.
13:26There's more volume than usual.
13:30This size and juicy fried oysters.
13:33Just how are they made?
13:36And so, we took a look at the cooking process.
13:39Juicy.
13:41The oysters we're using are from Hyogo Prefecture.
13:44First, we're going to wash the oysters.
13:49Salt water.
13:50What is this for?
13:52We're making salt water to wash the oysters.
13:55You wash them in salt water?
13:56Yes.
13:57We wash them in salt water so that the oysters don't absorb the water and the umami doesn't escape to the water.
14:07If the salt concentration changes, the water will absorb excess water and the umami will escape.
14:13That's why it's recommended to wash them in salt water, which is close to seawater.
14:18It also has the effect of making it easier to shrink when it's hot.
14:24Then, we remove the moisture from the oysters and season them with salt and pepper.
14:31Then, we line them up neatly.
14:33And then...
14:37Wow.
14:38Do you stack them up?
14:40Yes.
14:41We stack them up so that when you eat them, you can taste the umami of the oysters.
14:48This is amazing.
14:49The true essence of this volume can is stacking up two oysters.
14:53Of course, it's good for your body.
14:55By stacking them up, the umami will be absorbed and you'll get a fried oyster with a lot of oyster juice.
15:00This is amazing.
15:02Next, we're going to coat the oysters with the batter.
15:06The chef's commitment to make the fried oysters more delicious is shown here, too.
15:11The batter is quite coarse.
15:14There are other fried foods, but we use this coarse batter for oysters.
15:19Is it only for oysters?
15:20Yes, that's right.
15:21The texture changes, so we use this batter for fried oysters.
15:26Wow.
15:28Then, we fry the fried oysters in 180℃ oil for 2 minutes.
15:37Have you already fried them?
15:38Yes, if you fry them for too long, the moisture in the oysters will escape.
15:43So, I fry them in a short time.
15:46The best time to make juicy fried oysters is 2 minutes.
15:522 minutes?
15:53There's another secret to make juicy fried oysters.
15:56After this, we put them in a machine called a salamander and slowly warm them up.
16:02Wow.
16:04By slowly adding heat rather than heat, the umami will overflow and it will be a pretty juicy finish.
16:12That's right.
16:13It takes about 8 minutes to fry the oysters.
16:15If you fry them for 30 seconds at the end...
16:20This is the fried oysters of Yoshokuya Kobe-ryushan.
16:23It's full of the umami of oysters and has a lot of volume, so I hope you try it.
16:29It looks delicious.
16:31Yoshokuya Kobe-ryushan's fried oysters are juicy and full of the umami of oysters.
16:39I'm looking forward to it.
16:41The second place is fried oysters.
16:42Yes!
16:43I did it.
16:46I might have forgotten the main dish.
16:48That's right.
16:49I'm glad I brought it at the end.
16:51Please think about the order.
16:53If you eat it, you'll know the order.
16:55I see.
16:56You'll be convinced that the second place is fried oysters.
16:59The second place?
17:00Yes.
17:01Yes.
17:02Please open it at the same time.
17:03Yes.
17:04One, two, three.
17:05Open.
17:08It's really big.
17:10It's really big.
17:13It's heavy.
17:14It's heavy.
17:15Originally, there are two big ones.
17:19It's delicious.
17:20Is it delicious?
17:26It's really delicious.
17:28It's the best.
17:29It's my favorite.
17:30I don't know if it's the best.
17:32It's a little juicy.
17:36I almost forgot I was on the show.
17:39Is it that good?
17:40It's delicious.
17:41By the way, apart from the tartar sauce you're eating right now,
17:44it seems that this Liebling sauce is also recommended by the store.
17:48If you like this,
17:50It's originally called Worcestershire sauce.
17:52It's a sauce made in the UK.
17:59I see.
18:00It's not too strong, so it doesn't get in the way.
18:02That's right.
18:03It doesn't interfere with the taste of the food.
18:05It's the best.
18:06Really.
18:07Both of them.
18:08It might be famous.
18:12Let's move on to the judgment time.
18:16Is the presumptive winner, NAMAGAKI, winning?
18:19Or is the challenger KAKIFURAI?
18:21Judges, please vote.
18:25One, two, three.
18:30Some people look surprised.
18:33Please announce the results.
18:35In the first round,
18:37NAMAGAKI won.
18:41I was impressed by KAKIFURAI.
18:44It was NAMAGAKI.
18:48It's difficult.
18:50It's hard to judge.
18:52Was it delicious?
18:53It was delicious.
18:54It was more delicious than NAMAGAKI I've ever eaten.
18:56It was a sea of food.
18:58That's right.
18:59It was a level of food.
19:01But I won.
19:03I see.
19:04It's difficult.
19:05I was wondering what would happen if these two were served in the first half.
19:10Are you okay?
19:11Did you think too much and change the order?
19:13It's like the M-1 Grand Prix.
19:17I don't think these two will be served.
19:20NAMAGAKI is the presumptive winner.
19:24I wanted to eat KAKIFURAI.
19:26Here is the third dish.
19:30I came to KUDOYAMA-CHO, located in the north of WAKAYAMA.
19:35It's a five-minute walk from KUDOYAMA STATION.
19:37This shop is located in the middle of the residential area.
19:42It looks like a mountain hut.
19:44Is this really a shop?
19:46Let's go inside.
19:51It's underground.
19:54It's a strange place.
19:56What kind of shop is this?
20:03Welcome.
20:05Welcome.
20:10What kind of shop is this?
20:12This is a gratin specialty store.
20:14We only serve gratin and doriyaki.
20:17This is a gratin specialty store.
20:20This is a shop where you can taste various kinds of gratin and doriyaki.
20:24This is a shop where you can taste various kinds of gratin and doriyaki.
20:33I used to love gratin.
20:36I wanted to open a shop that specializes in gratin.
20:40So I opened a specialty store.
20:42The owner is passionate about gratin.
20:46He wants to open a shop that specializes in gratin.
20:51This is KAKI's basil sauce gratin.
20:54I will compete with this.
20:57This is a popular menu at the gratin cafe that most customers order.
21:01I will compete with KAKI's basil sauce gratin.
21:06This is a gratin specialty store.
21:08This is a gratin specialty store.
21:10This is a gratin specialty store.
21:12I want to go to this shop.
21:14Let's take a look at the process.
21:17First, make a white sauce with butter and flour.
21:23In general, the ratio is 1 to 1.
21:28However, in our store, the ratio is 1 to 2 flour and 1 to 1 butter.
21:36He puts a lot of flour to make this.
21:40But it doesn't look like flour.
21:42It's difficult.
21:45This is a business secret.
21:48Normally, I don't put flour in white sauce.
21:51I put three kinds of spices and add milk little by little.
21:57We provide about 12 kinds of gratin.
22:02I wanted to make a white sauce that goes well with the gratin.
22:07Then I came up with this spice.
22:11He tries various seasonings to make a white sauce that goes well with any food.
22:16He wants to make this sauce over two years.
22:20That's amazing.
22:23Then he takes the white sauce somewhere.
22:27Where is this?
22:29I put this in the refrigerator and let it sit.
22:33Refrigerator?
22:34Three days.
22:35Three days?
22:38I let it sit for three days and freeze it.
22:42Freeze?
22:43That's right.
22:44By doing so, I can make a rich but refreshing white sauce.
22:52Rich but refreshing?
22:54I wonder what kind of white sauce it is.
22:57Then he puts penne, warm white sauce and cheese.
23:04I'm going to put oysters.
23:09Where do you get oysters?
23:11I use oysters from Hiroshima.
23:14I choose oysters that go well with gratin.
23:19Oysters change season every three days.
23:23He chooses oysters that go well with gratin at that time.
23:27He puts a lot of oysters.
23:31He adds salt and pepper.
23:34First, I bake oysters in a gas oven.
23:39Gas?
23:40I use gas to make the smell of oysters and cheese.
23:51He bakes oysters in a gas oven for three minutes.
23:54When the oysters are well-baked, he takes them out.
23:58He puts basil sauce on them.
24:01Then he puts them in an electric oven.
24:06By baking oysters in an electric oven, the umami of oysters spreads all over the white sauce.
24:13White sauce is delicious.
24:18By using both sauces, oysters are completed.
24:24By using both sauces, oysters are completed.
24:25He tried to bake oysters in an electric oven for eight minutes.
24:34It looks delicious.
24:35This is the oyster basil sauce gratin.
24:39Oyster creamy, white sauce creamy, double creamy.
24:44This is the best oyster gratin I've ever had.
24:50Oyster umami and white sauce go well together.
24:54Oyster basil sauce gratin is ready.
25:00Here it is.
25:01It looks delicious.
25:03This is the oyster gratin.
25:10Please open it.
25:12It's open.
25:16It smells like basil.
25:20I like gratin, so I went to a specialty store.
25:23The soul of the dish is in it.
25:30It's hot.
25:33You haven't been careful about the amount of tabasco.
25:37I put a lot of tabasco.
25:39You look like a baby.
25:43White sauce is delicious.
25:45He is particular about white sauce.
25:48All the ingredients are in it.
25:53It's hot.
25:58It's very hot.
26:03My lips are burning.
26:06It's delicious.
26:08Oysters go well with this dish.
26:11Oysters go well with this dish.
26:13Oyster gratin is delicious.
26:16It's time to judge.
26:18The winner is the raw oyster or the challenger is the oyster gratin.
26:22I'll look at it.
26:28Please judge.
26:30The winner is the oyster gratin.
26:38I was happy.
26:41I ate a lot of oysters.
26:44But I ate a lot of gratin.
26:47This is a rich dish.
26:50Oyster gratin is the winner.
26:56What is this?
26:58This is a fine dish.
27:00This is a fine dish.
27:01This was delicious.
27:02I will introduce the next dish.
27:04This is a video.
27:06Do you watch this video?
27:08I watch this video.
27:09I believe you.
27:10I'm scared.
27:15I came to Fukuchiyama City, Kyoto Prefecture.
27:18It's a 10-minute walk from the station.
27:20This is a restaurant in a complete residential area.
27:23This is a restaurant called KAKISUE.
27:25What kind of restaurant is this?
27:27This is a restaurant specializing in oyster dishes.
27:30Is this a restaurant specializing in oyster dishes?
27:32KAKISUE is a restaurant specializing in oysters.
27:36This restaurant is open from November to May.
27:41This restaurant is open from June to October.
27:43This is a restaurant that serves only kawara-soba.
27:49What is the history of this restaurant?
27:53This restaurant has been in operation for 100 years.
27:55This restaurant has been in operation for 100 years.
27:57This restaurant has been in operation for 15 years.
28:02This restaurant has been in operation for 100 years.
28:04This is a good restaurant.
28:06What is the signboard menu that KAKISUE has been in operation for 100 years?
28:13This is the signature menu.
28:15I will compete with this.
28:19This is amazing.
28:22This is amazing.
28:25What is the oyster dish that KAKISUE will compete with?
28:29This is the oyster hot pot that I am proud of.
28:31I will compete with this.
28:35KAKISUE will compete with this oyster hot pot.
28:38This looks delicious.
28:40This has been in operation for 100 years.
28:43Most customers come here.
28:48This is a hot pot that has been passed down for generations.
28:50KAKISUE showed me the process.
28:54This is the oyster that KAKISUE uses.
28:57This is a brand called KAKIKOMACHI.
29:03This is round and creamy.
29:05This has a rich taste.
29:07This is the best in a hot pot.
29:11KAKISUE chooses the best oyster for the hot pot.
29:15KAKISUE is particular about the shape of the oyster.
29:19I choose the round and long oyster.
29:22The texture is different and the taste is creamy.
29:26I am told that the round oyster is delicious.
29:31The taste and texture change depending on the shape of the oyster.
29:35It's important to choose.
29:38Next is vegetables.
29:40I cut Chinese cabbage, leek, and komatsuna from Fukuchiyama.
29:45I put roasted tofu, konnyaku, and oysters in a bowl.
29:52I put soup stock in this pot.
29:55This is a hot pot.
29:58This has been in operation for 100 years.
30:00Is this also a hot pot?
30:02Yes, I have been using this for a long time.
30:05When I bought this store, there were more than 200,000 hot pots.
30:10There are only four or five hot pots left.
30:15Can you still make the same hot pot?
30:17I don't think so.
30:19I don't think there are any hot pots that have been made.
30:23He cleans the hot pot every day.
30:25He continues to use the hot pot that was in operation at that time.
30:29This is to keep the tradition of 100 years.
30:33I put soup stock in this pot.
30:37This is natural shiitake and dried bonito.
30:42I put gold leaf on it and soaked it for 3 years.
30:50What else is in this pot?
30:52Soy sauce, sugar, and secret ingredients.
30:57What about the amount?
30:59It's a secret.
31:01I only have one son.
31:03He is a doctor.
31:05Who do you know?
31:07Only my father, me, and my son.
31:09Do you know anyone else?
31:10I don't know.
31:12This is a secret soup stock.
31:16This is the reason why it has been in operation for 100 years.
31:19I'm convinced.
31:21I put this white miso in the secret soup stock.
31:25I heard that you make this specially.
31:28I make this specially so that it goes well with miso from Kameoka.
31:35Oyster liquid, soup stock, and white miso.
31:38Perfect combination that sticks to the end.
31:44Add miso and add ingredients as you like.
31:51This is the oyster hot pot.
31:53This is a perfect balance of soup stock, miso, and oyster liquid.
31:59Please try it.
32:02Oyster hot pot from Shigoku, which has been in operation for 100 years.
32:06This is the oyster hot pot.
32:11This is the oyster hot pot.
32:13Is this the pattern?
32:16I thought it was good that this hot pot came out.
32:22I remember the second oyster hot pot.
32:27I'm sorry.
32:29I made a mistake.
32:31I thought you were going to make a mistake.
32:34I'm sorry.
32:43This hot pot.
32:45This has been in operation for over 100 years.
32:48Please treat it well.
32:50ITADAKIMASU.
32:52This is the soup stock.
32:57This is very delicious.
33:00This is delicious.
33:02What is this?
33:04This is delicious.
33:06It is also recommended to soak the raw egg in this soup stock.
33:12This soup stock is not as strong as sukiyaki.
33:15However, there is a strong taste of this restaurant.
33:18ITADAKIMASU.
33:29This is a work of art.
33:31This is a work of art.
33:34This is a work of art.
33:37Did he say such a simple thing?
33:40The raw egg is delicious.
33:41This is like sukiyaki.
33:43Even if you soak the raw egg in this soup stock, it has a strong taste.
33:48This is a work of art.
33:50It's time to judge.
33:52The winner is KAKIGURATAN.
33:54The challenger is KAKINAME.
34:03Please announce the results.
34:05The winner is KAKINAME.
34:10Is it KAKINAME?
34:12Everyone is KAKINAME.
34:14What is the reason?
34:16The soup stock was strong.
34:18This is a work of art.
34:20However, when I ate KAKINAME, both were amazing.
34:23It was a close game.
34:25I didn't care which one was better.
34:27Both were delicious.
34:28I chose this because I ate it now.
34:30GURATAN was also delicious.
34:33So far, the winner is KAKINAME.
34:38All dishes are delicious.
34:39It was delicious.
34:41DOTE-YAWA and DOTE-NABEYAWA were delicious.
34:43Is this the last dish?
34:45This is the last dish.
34:49I came to SAKOSHI, a port town in Kagoshima Prefecture, Hyogo Prefecture.
34:54It takes 10 minutes from SAKOSHI to TSURI.
34:56This is a restaurant near the port.
34:58This is KUIDOURAKU.
35:01What kind of restaurant is this?
35:03This is a seafood restaurant where oysters can be eaten all year round.
35:09This restaurant has been in operation for 30 years.
35:11This is a restaurant where you can enjoy fresh seafood.
35:16In the season of oysters, you can eat as much as you want.
35:21You can enjoy various oyster dishes from classic to creative dishes.
35:27What is the signboard menu of such a restaurant?
35:30This is KUIDOURAKU's oyster rice.
35:33This time we will compete with this.
35:36KUIDOURAKU will compete with this.
35:40I imagined it to be like cooked rice.
35:43This is very simple.
35:47I went to see the process.
35:51First, I put the light of the sun in the pot.
35:57I soak the rice for 30 minutes.
36:01I use that.
36:02The rice will be cooked better.
36:05I put the same amount of water as the rice in the pot.
36:11This is water.
36:14This is salt water.
36:16Is this salt water?
36:18This water makes the rice glossy and plump.
36:22Is this salt water normal salt?
36:25I am particular about this.
36:27I use salt water from AKOOKASE.
36:32This salt water has a mild taste.
36:36This is more delicious than salt water.
36:40This is rice cooked with salt water.
36:42This alone looks delicious.
36:46Next, I put the oyster on the rice.
36:53Do you put a lot of oysters?
36:55I put 8 oysters.
36:58I put 9 oysters.
37:01I want customers to enjoy the taste of oysters.
37:04I put a lot of oysters.
37:07This is a luxury.
37:10I put 8 to 10 oysters depending on the size of the customer.
37:17I put the rice on the fire.
37:19Is that all you put in?
37:21This is all.
37:22I want customers to enjoy the taste of oysters.
37:25I put oysters and salt.
37:28Is that all you put in?
37:30This is very simple.
37:34First, cook on high heat for 4 minutes.
37:36Cook until it boils.
37:40When this is done, reduce the heat to low.
37:44How long do you cook this?
37:46I cook this for 10 minutes.
37:49The taste of oysters comes out while I cook this.
37:52This is a rice that customers love.
37:55No matter how much rice you cook, the cooking time will not change.
38:02The ratio of water to rice is the same.
38:04The time it takes for the rice to boil is the same.
38:06If you cook this for 10 minutes, it will be delicious.
38:10In general, rice is cooked on high heat.
38:13This is cooked slowly on low heat.
38:15This is how to stop the fire and steam it.
38:18According to SUGAO, it is the most difficult to stop the fire from low heat and steam it.
38:25If you use the same amount of rice and water, you can cook it deliciously for 10 minutes on low heat.
38:31If you follow this, anyone can cook it well.
38:35After 10 minutes, stop the fire and put the mitsuba on top.
38:39After steaming for another 10 minutes, the oyster rice is complete.
38:44It looks delicious.
38:46However, it's not over yet.
38:51We have a secret weapon to enjoy oysters and oyster rice more.
38:55What is the secret weapon?
38:58This is a soup made with two types of oysters.
39:02At the end, it is a soup that you can eat with tea.
39:06Is this a soup with tea?
39:09I can't get enough of oysters.
39:12By the way, this soup is 100% oyster soup.
39:18This is how to make it.
39:19Boil 15 kg of oysters in the soup.
39:23This is a soup made with salt water and soy sauce.
39:31This is the oyster rice of KUIDORAKU.
39:33This is oyster HAMAZUKE.
39:35I'm confident because this is an oyster rice with all the goodness of oysters.
39:38If you like oysters, you should eat this.
39:41This is a delicious oyster rice that you can eat as it is.
39:47I can't get enough of oysters.
39:49This is a delicious oyster rice that you can enjoy the texture of oysters.
39:54This is KUIDORAKU's oyster HAMAZUKE.
40:00This is the oyster rice.
40:03This is a good order.
40:06This was the only one.
40:08This is not the first time.
40:11Can you open this?
40:14I will open this.
40:17This is a lot of oysters.
40:20ITADAKIMASU.
40:22This is KUIDORAKU's oyster rice.
40:27This is very simple.
40:28The more you chew, the more flavor you get.
40:34This kind of rice is served at the end.
40:37That's right.
40:39This is what a chef does.
40:42This is the end of oyster cooking.
40:44That's right.
40:48This is delicious.
40:50Is that soup stock?
40:51That's right.
40:52I put this on the rice.
40:54You eat a lot of oysters.
40:58This is OCHAZUKE.
41:00You are eating a real oyster.
41:03This is what happens when you eat gratin.
41:05That's right.
41:06Everyone was doing this.
41:08But you are tasting the oysters.
41:12I don't like OCHAZUKE.
41:15But this is good.
41:18This is very delicious.
41:20That's right.
41:23This is very quiet.
41:26It's like the last time I came to eat an oyster specialty store.
41:31It was very quiet.
41:33It's not over yet.
41:34There is a judgment time.
41:36Who will be the king of oysters?
41:39The challenger is KUKIMESHIKA.
41:41Please vote.
41:47OK.
41:49Please announce the results.
41:52The winner of the oyster is...
41:55KAKI-NABE.
42:00KAKI-NABE.
42:02What did you think?
42:04This goes well with soup stock.
42:07I ate a lot of oysters.
42:10This is a simple dish, but it's an oyster.
42:14There are oysters in every state.
42:18I understood that oysters have a lot of power.
42:20If I want to go back now, I want to eat fried oysters.
42:26The winner of KUKIMESHIKA is KAKI-FURAI.
42:30That's right.
42:32I understood one thing.
42:34I like KAKI-FURAI.
42:37I understood that.
42:39I ate a lot of delicious food.
42:41I thought it was good.
42:44I like KAKI-FURAI the most.
42:48The king of oysters is KAKI-NABE.
42:56I don't know.
42:58I ate all kinds of oysters.
43:02Please enjoy oysters in the future.
43:05It was the best.
43:06Thank you for watching today.
43:09Goodbye.
43:16Oysters are amazing.
43:19Oysters go well with anything.
43:21KAKI-NABE looks awkward.
43:24Oysters are amazing.
43:29Oysters are amazing.
43:32I enjoyed oysters.
43:35It was the best course of oysters.
43:37It was the best course of oysters.
43:39It's the art of taste.
43:40If you want to see the king of oysters again, please watch TVER.
43:45Next week, the king of oysters and the king of oysters will compete.
43:49It's a little technique, but it's like a shop.
43:52It's a little technique, but it's like a shop.
43:54It's a little technique, but it's like a shop.
43:56Next week, the king of oysters and the king of oysters will compete.