世界！ニッポン行きたい人応援団 2025年3月31日 巻き寿司を愛するオーストラリア人が登場！4年かけて完成！具材11種類の海鮮太巻き
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TVTranscript
00:00This time, the person we invited to Japan is...
00:07Rachel!
00:10Welcome to Japan!
00:16Thank you!
00:17Hello!
00:18Hello!
00:20How are you?
00:21I'm fine!
00:23It's a little cold.
00:24It's cold, isn't it?
00:26Rachel is coming to Japan from Australia in mid-summer.
00:34She is in Brisbane, where the Olympic Games will be held in 2032.
00:42Hello!
00:43Hello!
00:44Nice to meet you!
00:45Nice to meet you!
00:46Thank you for coming!
00:48You're good at Japanese!
00:50No, just a little.
00:52Just a little?
00:53Come on in!
00:55She lives with her lover in a residential area in the suburbs.
01:00It's nice!
01:02What is the Japanese thing that Rachel loves?
01:06What is it?
01:07I'll use this!
01:09Makisu?
01:10Makisu?
01:11This is amazing!
01:13I love Japanese makizushi!
01:16Makizushi!
01:19Makizushi
01:21Perfect for the spring season!
01:24Makizushi is easy to eat outside.
01:30Futo-maki is popular in Kansai.
01:35Futo-maki!
01:37Hosomaki is popular in Kanto.
01:43Eho-maki is eaten in the winter.
01:46Now, 70% of the people eat it.
01:49It has become one of the annual events.
01:54In the middle of the Edo period,
01:58people started to make sushi by wrapping fish with vinegared rice.
02:03People started to make sushi by wrapping fish with vinegared rice.
02:14You can combine your favorite ingredients,
02:17create a new taste and texture,
02:20and enjoy the appearance.
02:22It's fun to make and eat.
02:25I think it's the best dish.
02:28Rachel has loved cooking since she was a child.
02:32She has loved cooking since she was a child.
02:37She came to Japan when she was in middle school.
02:41She was impressed by the delicious Japanese food.
02:45She felt the infinite possibility of makizushi.
02:49She wanted to show her charm by studying Japanese.
02:54She is trying to make makizushi by herself.
02:58You are very good at it.
03:00Let's see how Rachel makes makizushi.
03:06First, she starts by removing shiitake mushrooms.
03:11She is serious.
03:13Makizushi requires a lot of ingredients.
03:15So, she prepares the ingredients step by step.
03:18Step by step.
03:20All right.
03:22Next, she uses a ladle.
03:24A ladle.
03:26What is she going to do?
03:31She removes the bad smell.
03:35The point is to stop the fire just before the fish is removed.
03:41She takes the fish out of the pot.
03:43After removing the fish,
03:46she adds seasonings and stir-fries it.
03:50Then,
03:52She only adds a little bit of seasonings.
03:58It becomes a gorgeous pink color.
04:01It's amazing.
04:02What does she make?
04:04Now we go.
04:06Sakura Denbu.
04:08It's rare to see someone who makes Sakura Denbu by herself.
04:11I've never made it before.
04:13Sakura Denbu gives color and sweetness to makizushi.
04:20It's hard to get it in Brisbane.
04:23So, she makes it by herself.
04:25I see. That's why she makes it by herself.
04:29She prepares it for 5 hours.
04:335 hours.
04:36I'm finally ready.
04:385 hours. That's amazing.
04:40Finally, she rolls it.
04:43There are 5 kinds of ingredients.
04:47Isn't it too much?
04:49It's too much.
04:51It's too much.
04:53I'm most nervous when I roll it.
04:56I hold it with my fingers so that the ingredients don't stick out.
05:00Maybe I put too much ingredients.
05:02It's too much.
05:03It's too much.
05:05It's one of the fun of makizushi to roll it while imagining what kind of cross-section it will be.
05:11She rolls it tightly.
05:16Rachel makes makizushi on her days off.
05:22She cuts it into bite-sized pieces and it's done.
05:28It's beautiful.
05:31Salmon and avocado.
05:34On this day, she invites her friends to a makizushi party.
05:38It looks good.
05:40Please enjoy it.
05:44I'd be happy if I could make it at home.
05:48It looks delicious.
05:51Two fists.
05:57Is it good?
05:59Very good.
06:00Thanks, Rachel.
06:04Did you like it?
06:06It's delicious.
06:09I've eaten Australian-style makizushi with chicken before.
06:14Japanese makizushi are special.
06:19It's well-received.
06:23I can't say that I'm satisfied with the balance of sushi and ingredients.
06:28The goal is far away because the combination is free.
06:39If I could go to Japan, I'd like to learn makizushi from a craftsman.
06:45And I'd like to eat various kinds of makizushi all over Japan.
06:51I'd like to go to Japan.
06:54What about Rachel?
06:58She invites her friends to Japan.
07:00Welcome to Japan.
07:06She goes home to tell her friends.
07:11She doesn't know that she can go to Japan yet.
07:17Hi.
07:18Good morning. How are you?
07:20How have you been?
07:21I've been good. How about you?
07:23I've been good, too.
07:26I have something for you.
07:32Oh, my God.
07:33Really?
07:34Are you serious?
07:35Yes.
07:36Congratulations.
07:37Oh, my God.
07:38That's so exciting.
07:39Thank you so much.
07:43Where are you?
07:44Yes, look.
07:47You won?
07:48I'm going to Japan.
07:51I can't believe it.
07:55I'm so happy for you.
07:57I'm so excited.
07:58I can't believe it.
08:01Hopefully, I get to learn how to make sushi really good.
08:04I'm looking forward to it.
08:10After this, she goes to Hokkaido, where she wants to go to Japan.
08:20I can smell the sea.
08:23On top of that...
08:26Wow, it's beautiful.
08:31It's so beautiful.
08:32Wow, it's beautiful.
08:35She's going to learn how to make gorgeous sushi with a 200-year-old tradition.
08:41The first place she's going to is...
08:46Is that the village head?
08:47Sangenjaya, Tokyo.
08:50Here, there is a craftsman who is very particular about sushi.
08:56Sushi?
08:57I don't think it's sushi.
08:58I don't think it's sushi.
09:00After hearing about Rachel's enthusiasm, she accepted the invitation.
09:06It's coming.
09:07It's coming.
09:08It's coming.
09:09It's coming.
09:12She's ready.
09:14Welcome to Japan.
09:16Hello.
09:19Welcome.
09:23I'm Rachel.
09:25I'm from Australia.
09:27Australia.
09:28I love sushi.
09:34Welcome.
09:36My name is Kaoru Enomoto.
09:41That's not right.
09:42Why?
09:43You must be nervous.
09:45My name is Sue Enomoto.
09:47Nice to meet you.
09:50It's a great relationship to be a parent and child.
09:54I'm doing this with a smile on my face.
09:57Be nice to her.
09:59To welcome Rachel,
10:02the second son, Sue and his wife, Ayumi,
10:06and Matsuura, who helps with the hall,
10:10are the sushi chefs who have been in business for 35 years.
10:15Kaoru, who has been in business for 60 years,
10:19is a sushi chef who goes to Toyoshi every morning.
10:22He is particular about fresh ingredients.
10:26It looks delicious.
10:29The most famous one is
10:32the seafood futomaki.
10:35It looks delicious.
10:38Futomaki is often served as a souvenir.
10:43It's a dish he is proud of.
10:46A regular customer comes to eat it.
10:52I want to eat it.
10:53I think you eat sushi with soy sauce.
10:56It's delicious even without soy sauce.
11:00It's the best.
11:01It's rare.
11:03I like seafood futomaki.
11:06It has seafood and it's luxurious.
11:10Do you come here often?
11:12Yes, I come here almost every day.
11:15I've been here for 30 years.
11:17Really?
11:18It's been that long.
11:20Anyway, it's delicious.
11:22That's why I came here.
11:24He's going to make it right away.
11:28I'll make it in front of you.
11:33After receiving the order, he rolls it in front of you.
11:37He's particular about making it fresh.
11:43First, he puts vinegared rice on the seaweed.
11:51His fingers move fast.
11:54The shorter you touch it, the more it sticks to your hands.
11:56That's right.
11:58I see.
12:01If you spread it evenly quickly.
12:07Do you do it the other way around?
12:09Why did you turn it over?
12:11We have a lot of ingredients.
12:14I want you to roll it in a special way.
12:17What kind of way?
12:19There are 11 kinds of ingredients.
12:21It looks delicious.
12:22By putting the seaweed inside, it is difficult to collapse even if you roll a lot of ingredients.
12:31In addition, he puts vinegared rice on both ends so that the ingredients do not stick out when cutting.
12:37It's special.
12:40He puts the ingredients in order.
12:45What is that brown thing?
12:47It's a stamp.
12:49I see.
12:51I saw the real thing for the first time.
12:55And then he bakes the egg.
12:59Next.
13:07He cuts the cucumber into thin slices.
13:11Why do you cut it into small pieces?
13:13For example, if you put it in as it is, the scent will disappear.
13:20However, if you cut it like this, the scent will disappear.
13:26This is also part of the taste.
13:29I'll try it next time.
13:30It was always thick.
13:34It goes well with seafood.
13:36If you put okra in it, the texture will change.
13:43Next, he puts scallops in it.
13:47This is a shellfish.
13:52It's a perfect size.
13:54It looks delicious.
13:57Among them, he is particular about the most.
14:03Is it a tuna?
14:04Yes, it's a tuna.
14:06This tuna is also Nakaochi.
14:08It's not just tuna.
14:10It's Nakaochi.
14:12He puts a lot of Nakaochi in the tuna.
14:18Both the red meat and the fat are delicious.
14:22It has a perfect texture.
14:26It's soft.
14:27I like tuna the most.
14:31He puts a lot of pickled fish in it.
14:36The rich taste of Nakaochi stands out.
14:40I'm sure this is a pickled fish.
14:42This is a perilla leaf.
14:44Is it a shiso?
14:45Yes, it's a shiso.
14:48This is a perilla leaf with a gorgeous scent.
14:50This is delicious.
14:53He sprinkles sesame seeds on the finish.
14:55He puts tobikko on it.
14:56There are 11 kinds.
14:58There are a lot of ingredients.
15:02I've never wrapped so many ingredients.
15:05It's hard to balance the taste.
15:07It's hard.
15:08It's because the balance is bad when you eat it.
15:12If the balance is good, it's delicious.
15:16If something goes wrong when you put it in, it ruins the balance.
15:21It took me 4 to 5 years to find it.
15:25Did it take that long?
15:28He thought about the balance of taste and texture.
15:33After trial and error, he finally got to the ultimate thick roll.
15:40It's all about balance.
15:42Balance.
15:43He rolls it from here, but he doesn't use a rolling pin.
15:48He rolls it with his hands.
15:50Wow.
15:55He uses another sheet of nori.
16:01It's easy to get a puncture if you put this much in.
16:04So you have to use two sheets of nori.
16:09It's beautiful.
16:11It's a way of rolling that I've never seen before.
16:15He just shapes it at the end.
16:20I'm going to cut it.
16:22When I cut it, I cut it with all my strength.
16:33It's thick, but he can cut it well.
16:36First, I have to cut the knife.
16:39What kind of knife is good?
16:42It's not about choosing.
16:44It's not good because it's a good knife.
16:49It's okay if you don't have a good knife.
16:52I'm embarrassed.
16:55He's embarrassed.
17:00I'll cut it with my arms.
17:01Stop it.
17:02I'm not going to cut it with a knife.
17:04I'll eat it as it is.
17:07It looks delicious.
17:08It's a really beautiful sushi roll.
17:11I'm looking forward to eating it.
17:13I'm looking forward to eating it.
17:16I'm sorry.
17:18I'm nervous.
17:20Relax.
17:22Relax.
17:23Relax.
17:30You have a good personality.
17:31He laughs at everything.
17:34It's the best part of sushi roll that you can eat it in one bite.
17:45It's very delicious.
17:51What surprised me was that I could feel each ingredient.
18:00I think it's the ultimate sushi roll that has a balanced taste.
18:08I'm impressed.
18:09I think you're a good sister.
18:15No, you're a good sister.
18:19He brought the ultimate sushi roll to the studio.
18:24It looks delicious.
18:25It goes well with sushi roll.
18:28It's cool.
18:29It looks delicious.
18:30It's well-balanced.
18:31There's only one sushi roll.
18:35Every time I bite it, I can taste various flavors.
18:39It's like takuan or okra.
18:42It's like tobikko.
18:44It's like a parade in my mouth.
18:46It's like a parade.
18:47Everyone is trying to do it.
18:50I want to eat one more.
18:55Ms. Chiyoshi.
18:57If there's anything you want me to do, I'll tell you.
19:01Come here.
19:05Actually, Rachel has a problem.
19:10The most important thing in sushi roll is vinegar rice.
19:16She made it herself and challenged herself.
19:24The amount of vinegar should be right, but it's not.
19:30It's hard to roll and I'm not satisfied with the texture.
19:35I want to learn how to make light vinegar rice like Enomoto-san.
19:42Here you are.
19:44Here you are, son.
19:50The second generation of vinegar rice maker, Suguru-san.
19:54It took him a year to make vinegar rice that Taisho was satisfied with.
20:00That much?
20:01I use less water for vinegar rice.
20:05I also add kelp.
20:08In Australia, you can only get powdered kelp.
20:12That's enough.
20:16While the vinegar is being cooked,
20:23The speed is important.
20:26He mixed two kinds of vinegar rice.
20:31I mix vinegar rice so that vinegar can be absorbed by vinegar rice.
20:36I add vinegar rice so that vinegar rice can be absorbed by each grain of rice.
20:40If you add too much vinegar rice, it will stick to the rice.
20:44So, I add less vinegar rice.
20:48His hands move very smoothly.
20:51It seems that the rice is dancing.
20:55What do you use to make rice?
21:00I use a bowl.
21:02Just a bowl?
21:04No, you can't use a bowl.
21:05No, you can't use a bowl.
21:06No, you can't use a bowl.
21:07Vinegar rice absorbs vinegar rice.
21:09If vinegar rice absorbs vinegar rice, rice won't be sticky.
21:12I see.
21:14Vinegar rice absorbs excess water.
21:18So, vinegar rice has a good texture.
21:21I see.
21:24She got a big answer.
21:28Then, she will teach him how to make rice.
21:36It's the first time for Rachel to make such a large amount of ingredients.
21:43Will she succeed?
21:47It's different.
21:49In addition, she went to Hokkaido to get seaweed, which is essential for sushi.
21:57She got 700 yen for one piece of seaweed.
22:02It's a limited season.
22:04It's a magical natural seaweed.
22:10I see.
22:13Rachel is from Australia. She loves sushi.
22:20She will try to make sushi with 11 kinds of ingredients at Sushi Dokoro in Enomoto, Sangenjaya, Tokyo.
22:33First, this much.
22:35This much.
22:37Here you are.
22:42This much.
22:46It sounds good.
22:48I see.
22:49It's the first time for her to roll sushi without a rolling pin.
22:55I'm going to roll it.
22:57Rachel, it's a battle.
23:00This is the most important thing.
23:03I see.
23:04Hold it here.
23:05Yes, yes.
23:09It won't fall apart.
23:11Okay, okay.
23:12Good.
23:13You can do it.
23:15That's great.
23:16Okay.
23:18That's good.
23:20There's a lot of rice.
23:21There's a lot of rice.
23:24Why are you doing that?
23:26It will stick to the rice.
23:27Yes.
23:28Okay, okay.
23:29Okay.
23:31The seaweed on the outside is also beautiful.
23:37I don't like it.
23:42I've never rolled so many ingredients before, so I couldn't do it without everyone's help.
23:50But I was really happy to experience this.
23:54I'm happy, too.
24:01I promise to do what I learned today.
24:06If you don't know how to do it, go to the supermarket.
24:08Yes.
24:09I'll go to the supermarket.
24:16Thank you very much for watching.