日本全国 福むすび 2025年4月5日 大野と高山を福むすび 未公開編
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#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
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TVTranscript
00:00This is the 9th Fukumusubi, and I would like to say thank you to the 9th Fukumusubi!
00:18I hope to be able to tie a lot of clothes with you again in the 9th year!
00:24This is the first Fukumusubi, but in March of this year, Oono and Takayama's Fukumusubi Unreleased Special!
00:33There were a lot of dramas!
00:35There are a lot of exciting dramas, interesting dramas, and delicious dramas, so please enjoy those dramas!
00:43Let's go!
00:44VTR Start!
00:46This time, we will show you the unreleased scenes of Oono and Takayama's Fukumusubi Unreleased Special!
00:53I said it, didn't I?
00:55This is a pretty good thing!
00:59Fukumusubi all over Japan!
01:02Fukumusubi Unreleased Special
01:22This time's theme is the unreleased scenes of Oono and Takayama's Fukumusubi!
01:28First, let's take a look at the scene where they are looking for ingredients that were not broadcasted in the ingredients that the captain took to Takayama!
01:36The stage for the wonderful journey of looking for ingredients in Fukui is Fukui City!
01:41In Fukui, there are wonderful things that everyone in the country can be proud of!
01:47Here it is! Let's go!
01:49This is the Omugi Club in Fukui City!
01:53It's been a long time!
01:57I'm Shigehisa from the Omugi Club in Fukui.
02:02When we were planning to make bulgur rice with Fukumusubi,
02:07you said you wanted to put Omugi in Fukui.
02:10Thank you for that.
02:12Thank you, too.
02:14Can you tell us about the characteristics of Omugi in Fukui?
02:21The Omugi in Fukui is called Rokujo Omugi.
02:27It's a type of Omugi that has six rows of Omugi in the stem.
02:33Rokujo Omugi is a little different from Nijo Omugi, which is a type of beer.
02:38It's a type of Omugi that you put in rice,
02:42and it's a type of Omugi that you put in mugi-chan.
02:49The production volume and production area are the best in Japan.
02:53We make about 30% of Omugi in Fukui.
02:58If you were to make a new snack,
03:01I think Rokujo Omugi would be perfect.
03:05I thought it would be hard to transform into something you can easily eat,
03:13so I made mugi-chan that you can eat as it is.
03:18Let's take a look at the mugi-chan.
03:21This is it.
03:24It's amazing.
03:26There are many types of Rokujo Omugi,
03:31but this is the first one that came out.
03:33Let's try it.
03:35I'll prepare it now.
03:40What are you preparing?
03:43I want to eat something.
03:47No matter how you look at it, it's a type of mugi-chan.
03:51I'll eat it.
03:56It's delicious.
03:58How is it?
03:59It's very fragrant.
04:01It's like popcorn.
04:03That's right. It's like popcorn.
04:05This is an unstoppable Umamusubi.
04:07It's delicious.
04:09You can crush it and put it on a salad.
04:13You can put it on various things.
04:15You can eat it with salt as a wine snack.
04:20It's less salty than the ones on the market.
04:24It's delicious even with tea.
04:26There's a lot of food fiber in it.
04:29This is a snack made with mugi.
04:33It's like an egg of a dinosaur.
04:35Can you see this?
04:37It's like a unique pattern.
04:41It's like an egg of a dinosaur.
04:43You can eat 100% of mugi.
04:46Please try it.
04:48It's a perfect commercial.
04:50It's great.
04:52But I want to taste it to see if it tastes good.
04:58Please try it.
05:00I didn't expect this development.
05:02You're all so well-prepared.
05:04We meet again.
05:06This is the second time.
05:08Is there any seasoning?
05:09This is just the sound.
05:14I heard a good sound.
05:16This is umamusubi.
05:18It's really delicious.
05:20Can you transform this deliciousness into umugi?
05:24That's right.
05:26If you put this in milk, it's perfect for breakfast.
05:30It's absolutely delicious.
05:32I'm sure you all know the deliciousness of pongashi.
05:35It has a gentle flavor.
05:40It can't be bad.
05:42Excuse me, I'll drink this.
05:46Please drink it.
05:50This is fate.
05:52I'm going to get fired.
05:54I'm going to get fired.
06:01This is the flavor after a refreshing drink.
06:05This is the flavor after a refreshing drink.
06:07It's delicious.
06:09Here is the explanation of the collaboration product between Takayama City and Fukui City.
06:16Can I use Fukui's six-leaf clover as one of the ingredients?
06:22Of course.
06:24Thank you very much.
06:26I'm sorry.
06:27What kind of sweets would you like to make?
06:32Please give me a hint.
06:34I think you ate it earlier.
06:37It was hard and chewy.
06:41I think it would be nice if it was a sweet that wasn't too sweet.
06:47This is a sweet with peanuts in Takayama City.
06:54After the commercial, Fukui's traditional food is served.
07:02They are looking for ingredients in Fukui.
07:04They came to Takahashi Seifunjo in Fukui City.
07:10I'm worried.
07:14I'm looking for new sweets.
07:23I want to use Fukui's wonderful ingredients.
07:28What kind of sweets are you making in Seifunjo?
07:34First of all, I make Uchimame.
07:36I also make green tea.
07:39You also make green tea.
07:42Six-leaf clover.
07:44Do you work with Oomugi Club?
07:46Yes, I work with Oomugi Club.
07:48I'm glad to meet you.
07:49I'm glad to meet you.
07:51I'm glad to meet you.
07:52I make rice, wheat, and beans.
07:58I make rice, wheat, and beans.
08:01I also make beans.
08:06You support Fukui's food culture.
08:10You also make Uchimame.
08:12Yes.
08:13Fukui has a lot of soy-processed food.
08:18It's a country of soy.
08:24It's a country of healthy food.
08:28Yes.
08:30Uchimame is a representative product of soy.
08:36I came to Fukui after I graduated from university.
08:39I didn't have a chance to eat Uchimame.
08:42However, my son loves Uchimame in miso soup.
08:51There are many ways to eat Uchimame.
08:54Yes.
08:55What is Uchimame?
08:59It's soy.
09:00It's soy.
09:01I wash it and crush it.
09:06Then I dry it.
09:08How did you do it?
09:09In the past, I crushed it with a stone mortar.
09:11In the past, you crushed it with a stone mortar.
09:14It took a lot of work.
09:16I still use this machine.
09:19I put it in the drying room and dry it.
09:22Then I make Uchimame.
09:24Uchimame was made more than 500 years ago.
09:28There was a business called Honko.
09:32It was the time when soybeans were harvested.
09:35At that time, I used soybeans from the field to make Uchimame.
09:40I made Uchimame with a lot of people.
09:45That's how Uchimame was born.
09:48I can't tell you how delicious Uchimame is unless you eat it.
09:57I'm the head of Fukumusubi.
09:59Could you give me some Uchimame?
10:02I made Uchimame earlier.
10:05It's simple. I'm glad.
10:07Please try the taste of Uchimame.
10:13She will drink Uchimame juice.
10:19It's red.
10:23It smells like New Year's.
10:27It smells like beans.
10:32If people from other prefectures see this, they won't notice it's beans.
10:38I didn't know that.
10:43I'll try Uchimame.
10:51It has a good texture.
10:53It's crispy and soft at the same time.
10:59I think it goes well with anything.
11:03I think it goes well with various dishes.
11:06If you add water and miso to this, it becomes miso soup with beans.
11:13I'm glad.
11:16This soup stock is absolutely delicious.
11:18This soup stock is very sweet.
11:21This is miso soup with Uchimame.
11:26It smells good.
11:29There is a lot of Uchimame inside.
11:39Mom!
11:41Yes.
11:44It's your mom!
11:46I don't usually eat Uchimame miso soup.
11:50But, my mom made it for me.
11:53Even if you don't like beans, you can eat Uchimame miso soup.
11:59That's right.
12:01Uchimame and miso soup are not equal.
12:05That's right.
12:09Uchimame miso soup is the reason why you like beans.
12:17It's a wonderful meeting.
12:19Let me explain the purpose of this meeting.
12:25It might be interesting.
12:27We might make history.
12:32Uchimame might be popular.
12:35If you don't mind, can I take this Uchimame to Gifu Prefecture as an ingredient?
12:44Of course.
12:47By the way, Uchimame is famous for Zunda mochi and Daifuku in Takayama.
12:53After the commercial, let's find out the secret of Hidadagashi.
13:02This is Mishimamame Honpo in Takayama City.
13:09Let's hear the history of Hidadagashi.
13:15When I saw the map, I saw Ono Castle.
13:21I thought it was connected.
13:26I want to know the connection and mystery of the castle.
13:31The castle became the head of Ono Castle in the 3rd year of the Tensho period.
13:35The castle was taken in the 10th year of the Tensho period.
13:37The castle became the head of Ono Castle in the 14th year of the Tensho period.
13:39The castle became the head of Ono Castle in the 15th year of the Tensho period.
13:42He is a researcher.
13:44There are many people.
13:46Thank you very much.
13:48I heard that the castle was taken in the 15th year of the Tensho period.
13:53So, Ono Castle and Takayama Castle are connected.
14:00I think so.
14:02At that time, there was a product called Shikoran.
14:06Shikoran is a product of Kasamatsu Town in the south of Gifu Prefecture.
14:11Shikoran is a product of Kasamatsu Town in the south of Gifu Prefecture.
14:15These three are said to be sweets of the Hidayoshi period.
14:20Shikoran, Kokusen, Kenkera.
14:23That's surprising.
14:25The name depends on the place, but the shape is almost the same.
14:29Let's hear the difference between Kokusen and Kenkera.
14:36Do you know Ono's Kenkera?
14:39I've eaten it once.
14:41What is the difference?
14:43Compared to our product, I thought it was hard.
14:49Because there is a high percentage of water absorption.
14:51So, in that sense, the difference is the same.
14:55I think there is a difference.
14:57Ono's Kenkera is twisted.
15:02Is there a difference?
15:05Yes, it is twisted.
15:07Other shops don't twist it.
15:10Is there a difference?
15:12Other shops cut it as it is and put it in a bag.
15:19There is a difference between Kasamatsu Town and Ono's Kenkera.
15:24What is it?
15:26I said it.
15:29Do you have soybean flour on the surface?
15:34Do you have soybean flour on the surface of Kenkera?
15:37If you spread it out, it's hard to fall off when you drop it.
15:42If you twist it, it will roll.
15:47So soybean flour is easy to fall off.
15:50When you eat it, it won't be fluffy.
15:53If you stick it, it won't be fluffy.
15:57I said it.
15:59This is a secret.
16:03Fukui Prefecture, did you hear that?
16:05Twisting is like that.
16:07It's not just that.
16:09It's like that.
16:11If you study how easy it is to eat...
16:13It's a balance.
16:15We felt the connection between Fukui Prefecture and Gifu Prefecture.
16:23Kanamori Nagachika exists.
16:26It has a lot of history.
16:31After the commercial, we'll deliver the products to Fukui's food supplier.
16:39Ono is still in winter.
16:42I want them to come back and eat the finished beans.
16:47Let's go.
16:49I want them to eat here.
16:51Let's have the people who provided Fukui's food supply try the finished products.
16:57The first place we visited was a tofu shop.
17:03Look at this.
17:06Ta-da.
17:08It's blue.
17:10Of course, it's this soybean flour.
17:14They used it to make good food in Fukui.
17:17They mixed it with Gifu and Takayama products.
17:20It's amazing.
17:22Can I try it?
17:23I want to see how it is.
17:25Please try it.
17:27I didn't know how it would turn out.
17:31It's just like our soybeans.
17:34I can see the color of the soybeans.
17:39Please try it.
17:46It's not just beans, right?
17:47No, it's not.
17:48It's Fukui's good stuff.
17:51Seaweed?
17:53I made a mistake for a moment.
17:55It has a word and a name at the end.
17:58Seaweed?
17:59That's right.
18:00It's Mikuni's seaweed.
18:03I thought it would be good if I put it in well.
18:07It's a Gifu bean shop.
18:11It was arranged and completed.
18:13It's basically blue soybeans.
18:16We often eat the beans.
18:19It doesn't have a strong flavor.
18:24But it spreads in my mouth.
18:29I want to drink a lot of beer.
18:31That's the best comment.
18:32I'd be happy if you could put it here as a product.
18:36I'm sure the customers will like it.
18:40I'd like to put it here.
18:42I was able to do this with the charm of Oono and Gifu Takayama.
18:49How do you feel now?
18:51There is a collaboration in the area.
18:55I can't do a collaboration with a place far away.
19:01I'm very grateful that you made it this way.
19:07I'm very happy.
19:08Let me hug you at the end.
19:11I'm very happy.
19:12I'm glad I did it.
19:15Next is Mikuni's seaweed.
19:17If it wasn't for Hayazaki Shoten's seaweed, it wouldn't have been completed.
19:23Let's eat it.
19:26The staff gathered at Hayazaki Shoten.
19:30Let's try the collaboration product.
19:35It's a bean.
19:38I can't see it.
19:39There is seaweed in it.
19:44I want you to eat it with the possibility of seaweed.
19:49Please give me your honest opinion.
19:53I'm nervous.
19:59It's delicious.
20:01How does it go with seaweed?
20:04I'm glad.
20:07I'm happier than eating rice balls.
20:08Please eat it.
20:12You are a wonderful person.
20:18I'm nervous.
20:21It's delicious.
20:23It's my first time eating it.
20:25How do you feel?
20:28It's like eating rice balls.
20:31You said it in a low voice.
20:33Have you ever eaten seaweed other than rice?
20:36I have never eaten it.
20:38Even in this way, the taste of Mikuni changes.
20:44I'm glad I discovered it.
20:48What does this taste like?
20:52Umamusubi.
20:55Next time, Captain Kuwabara will visit the famous tourist spots in Fukui.
21:05The first stop is around Tojinbo.
21:25Next time, we will visit the famous tourist spots in Fukui.
21:32This time, we will give away collaboration products with Takayamashi to five people.
21:37Please register your address, name, and phone number on the postcard.
21:42You can also apply from the program homepage of Fukui TV.
21:48If you want to watch it again, it is distributed by FOD and FEVER.