あぐり王国北海道NEXT 2025年4月5日 北海道産大豆を使った味噌造りの現場へ潜入！
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#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
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TVTranscript
00:00In Hokkaido, there is a wonderful program called Aguri-O-Koku.
00:10When you want to see it, you use the word Temae-Miso.
00:17Its origin is that in the Edo period, miso was already distributed as an indispensable food at home,
00:24and at that time, it was the mainstream to be served at home.
00:28Since each family was proud of its miso, the word Temae-Miso was born.
00:37Temae-Miso, but this time Aguri-O-Koku is also wonderful, so please take a look.
00:43Aguri-O-Koku Next
00:55This time's Aguri-O-Koku Next is
01:00Pay attention to Japanese traditional food miso
01:05Witness the miracle of the fusion of soybeans and rice
01:11Nikujaga and fried rice
01:13Familiar dishes are miso-flavored
01:16Fried rice and miso
01:19Eh, fried rice?
01:23Mmm
01:28Delicious
01:31Are you ready?
01:33Let's go on a journey toward our dreams
01:47I'm still lost, but
01:51Let's fly to the world, to the future
02:02Temae-Miso
02:18I came to a factory in Chitose, a miso maker in Shimise
02:25I've heard this word for a long time
02:32This is Iwata Jozo, but it was founded in 1892
02:38It wasn't born
02:40That's right
02:41In other words
02:42This year is the 134th year
02:45There is a great history
02:47It has been supported by Shimise for a long time
02:52Do you like miso?
02:54I make miso myself
02:56Really?
02:57I want to drink miso soup every day
03:01I see
03:02How about you?
03:03I drink miso soup every day
03:05You drink without thinking
03:08I think it's delicious
03:12It's not just delicious
03:14It's not just delicious
03:16Miso is good for your body
03:19It works
03:20Do you know where it is good?
03:23I use soybeans
03:25Please ask Mori about miso
03:30Please remember this
03:31Miso contains all five nutrients, protein, carbohydrates, fat, vitamins, minerals, etc.
03:38All five nutrients
03:42It's the same as milk
03:48This is amazing
03:50This is amazing
03:51And there is more
03:54Let's talk about protein
03:56Protein is composed of 20 types of amino acids
04:01What can be synthesized in the body
04:05This is the essential amino acid
04:0711 out of 20 are essential amino acids
04:11What cannot be synthesized in the body is the essential amino acid
04:14There are 9 types
04:16This cannot be done in the body
04:18It needs to be taken from food
04:21What is miso?
04:26What does it say?
04:27Miso contains all 9 types of essential amino acids
04:31There is one more
04:37I'm more curious about that
04:40Miso soup compensates for the lack of essential amino acids in rice
04:46We have been thinking about rice and miso soup
04:51There is a reason for that
04:54Miso soup compensates for the lack of essential amino acids in rice
04:58Miso soup contains seasonal vegetables
05:01You can enjoy it with seasonal pleasure
05:04You can eat rice and miso soup without thinking
05:07This is the advantage of Japanese food
05:11That's great
05:13You have done a good job
05:17I did it
05:19I'm glad
05:21Everyone in front of the TV is doing a good job
05:25Everyone is doing a good job
05:28I understand
05:30It contains all types of essential amino acids
05:33That's why we can stay healthy
05:36I'm grateful
05:38He has been making miso soup for a long time
05:42Let's learn how to make miso soup
05:48He starts by weighing the ingredients
05:54He is in the factory
05:57He is hiding everything
06:01That's right
06:03He is doing his best to make a safe miso soup
06:09He is washing his hands
06:11He is using a washing machine
06:13Let's talk to Mr. Hayakawa
06:16Nice to meet you
06:19What ingredients do you use?
06:23Soy beans
06:27Soy beans
06:30And salt
06:32I also use rice
06:35Soy beans and rice
06:39What kind of soy beans do you use?
06:42I use domestic soy beans
06:45I also use milk
06:47I use Hokkaido soy beans
06:51You use Hokkaido soy beans
06:55Hokkaido soy beans
06:58What is good about Hokkaido soy beans?
07:01They are soft and have a beautiful color
07:06He is complimenting him
07:08He said they are soft and have a beautiful color
07:11What about the sweetness?
07:13They are sweet
07:15He is turning around
07:17He is happy
07:19He is turning around
07:21That's great
07:23What about the rice?
07:25I use domestic rice
07:28I use Hokkaido rice
07:33I use raw rice to make rice
07:39You use rice to make rice
07:42Is the rice you use for miso different from normal rice?
07:46It's normal rice
07:50So you are making miso soup with rice?
07:54He is using both rice and soy beans
07:59It's breakfast
08:01It goes well with rice
08:04How do soy beans and rice become miso?
08:09First, let's follow the process of processing soy beans
08:14Everything in front of us is soy beans
08:20The shape of the soy beans is changing
08:25This is raw soy beans
08:31It's completely dry
08:33It's completely dry
08:35After rinsing them, you soak them in water overnight
08:41After rinsing them, you soak them in water overnight
08:45They are soft
08:48The shape of the soy beans is changing
08:53It's interesting
08:55They are still raw
08:57What do you do with them?
08:59I steam them
09:01I steam them
09:03Do you crush them?
09:05I crush them while steaming
09:09I see
09:11How long do you steam them?
09:14I steam them in a pressure cooker
09:16It doesn't take long
09:18I steam them for 10 minutes
09:22With pressure
09:24You steam them for 10 minutes
09:28After that, I crush them
09:31They are hard
09:34After crushing them, they come out like rice
09:38I crush them to make them easier to ferment
09:43You don't knead them?
09:45I just crush them
09:48I crush them to make them easier to ferment
09:55I crush them to make them easier to ferment
10:01Bacteria and enzymes break down the protein
10:06Fermentation?
10:07Yes
10:09You don't ferment them yet
10:11You don't ferment them yet
10:13But when you ferment them, they break down the protein
10:17They become delicious
10:19I see
10:21He continues to learn how to ferment rice
10:26How about rice?
10:29This is also raw rice
10:35I wash them and steam them the next morning
10:40You steam them?
10:42Yes
10:44It's different from cooked rice
10:46Yes
10:47It's hard
10:49What are you doing?
10:51It's hard
10:53It's hard on the outside, but it's elastic
10:58It's hard on the outside
11:00I've never heard of it
11:03It's hard on the outside
11:07It's elastic
11:11It's elastic on the inside
11:13It's elastic on the outside
11:14It's not elastic
11:15It's elastic
11:16It's not delicious
11:19Is there a reason why you steam them?
11:23When we make koji, we put koji bacteria in the rice
11:32It's easier to grow koji
11:38Even if you put koji in steamed rice, it's not good
11:45There's too much water
11:47I see
11:48It's easier to grow koji on the outside
11:54I see
11:56You steam them
11:58This is the koji
12:02You put koji in the rice
12:04You put koji bacteria in the steamed rice
12:07You steam them
12:09After 2 days
12:11After 2 days
12:12It's the 3rd day
12:15The temperature and humidity are important
12:19The temperature is important
12:21We control the temperature with a machine
12:25We make sure the temperature doesn't go up or down too much
12:29We make sure the temperature doesn't go up or down too much
12:31He mixes the ground soy beans, rice koji, and salt
12:38The soy beans and rice koji are mixed together
12:41What happens next?
12:44After mixing, we put them in a tank
12:49After that, we let them sit for a while
12:53You just mix them
12:55You don't heat them
12:57You just mix them
12:59You just leave them
13:01How long do you leave them?
13:03For a few months
13:05For a long time, we leave them for a year
13:08There's a lot of preparation
13:12At the end, you leave them
13:18You do your best in your own way
13:23It's the power of nature
13:28You don't touch them for a year?
13:34We put them in a tank
13:37You put them in a tank?
13:40You put them in a tank?
13:43Yes
13:45All of them?
13:46Yes
13:48You put them in a tank?
13:50Yes
13:51How many are in there?
13:535 tons
13:555 tons?
13:575 tons?
13:59You put them in a tank?
14:01After the commercial, 5 tons of soy beans are turned over
14:10Kou learned about soy beans and rice, the raw material of soy beans
14:15From now on, he'll show us some of the actual manufacturing process
14:21What do you do here?
14:23This is a koji mill
14:27Koji mill?
14:28You mean inside here?
14:29Yes
14:30Can we see inside?
14:31Yes
14:32It looks scary
14:35It's dangerous because of the oxygen
14:37The koji is breathing
14:40It's full of carbon dioxide
14:43I'm putting the rice in the rice cooker
14:47The koji hasn't come out yet
14:50Is it okay?
14:51It's okay
14:52Let's do it
14:53It makes a noise
14:55It makes a noise?
14:58What is this?
15:00What's going on?
15:03The rice is turning slowly
15:07It's spinning
15:09It's cloudy
15:11The humidity is high
15:13It's cloudy
15:14Blow on it
15:16Wow
15:18It's spinning
15:21It's easy to steam
15:23The smell has changed
15:25Yes
15:26It smells like sweet rice
15:29I've never seen such a large amount of koji
15:35It's blowing
15:37Please blow on it
15:39I'm sorry. It's blowing
15:43Now, he's putting the steamed rice in the koji mill
15:51The koji is done on the third day
15:58What is the next step?
16:02What is this?
16:04It's the mixture of soy bean, koji and salt
16:10All the ingredients are here
16:14It's the miso before it's fermented
16:19It's the freshly mixed miso
16:21When it's mixed, it goes to the tank
16:28It's going up the hill
16:32There's a tank on the other side of the hill
16:35The koji is going up the hill to be dropped from the tank
16:40The miso is fermented for a year
16:47I see
16:49The miso is fermented and matured
16:56The process of maturing is
17:00What is this place for?
17:03It's the place to switch the tank
17:07It's the place to switch the tank
17:09Yes
17:10How do you do it?
17:12Let's drop it
17:15The koji is dropping
17:20It's big
17:24Will it spill?
17:27It won't spill, but it's a little wet
17:30It's amazing
17:37It's so powerful
17:42It's scary
17:46It's amazing
17:48It's like the cliff is collapsing
17:52It's so powerful
17:54It's still half way
17:56Are you going to put it all out?
17:58Not yet
18:02It's little by little
18:05It's an important step
18:09It's a lot of work
18:13I used to do this by hand before I came here
18:20By doing this switching work, the maturing process is smooth
18:27A high quality miso is made
18:30How far does this miso go?
18:34It goes to Honshu, Kyushu, and overseas
18:42Where does it go?
18:44America
18:47America's miso is here
18:51It goes to America
18:54And Southeast Asia
18:56Southeast Asia
19:01And Europe
19:03It goes to Europe
19:05It goes all over the world
19:08It's amazing
19:13After the commercial, the miso is served
19:21Let's eat the miso food
19:27Miso food
19:29This is Mr. Watanabe who made the miso recipe
19:37Nice to meet you
19:39Is this miso food?
19:42Yes, it's all made of miso
19:44No way
19:46It's fried rice
19:48The miso is seasoned?
19:50Usually it's seasoned with salt and soy sauce
19:55I reduced the amount of soy sauce
19:59The miso is a little hard
20:01So I added a little sake
20:05I used a little salt and soy sauce
20:08I used bonito flakes to make it look like a dashi
20:15Is this boiled?
20:17It's meat and potato
20:19Do you put miso in meat and potato?
20:21No
20:23I used it
20:25Do you put miso in cucumber?
20:30Yes, it's all made of miso
20:33I used Ishikari shirokoshi
20:36I used Hokkaido ingredients
20:40I made it by hand
20:43It's a high quality
20:46What's that?
20:48It looks good
20:50It came out
20:52I'm proud of it
20:55There is a national miso award every year
21:00Last year, Ishikari shirokoshi won the award
21:07Isn't it amazing?
21:09Can I try the miso?
21:11Itadakimasu
21:13It tastes good
21:15It's deep
21:18The taste of the beans
21:20The taste of the rice
21:23It's delicious
21:31Thank you
21:33Itadakimasu
21:39It goes well
21:41It's the best
21:43The taste of the beans goes well with the cucumber
21:48It's delicious
21:50Fried rice with miso
21:52With fried rice
22:02It's good
22:07It's good
22:09It's better than normal fried rice
22:15Itadakimasu
22:17It's good
22:21Nikujaga has a sweet image
22:25The sweetness is gentle
22:28It's light, so the sweetness and umami of meat and potatoes stand out
22:35The ingredients are delicious
22:39We use Hokkaido's agricultural products such as soybeans and rice
22:43We want to spread Hokkaido's miso all over the world
22:51First of all, we would like to meet Hokkaido people for a long time
22:57As I said at the beginning, miso is essential for making food perfect
23:07I would like to eat more miso
23:12Thank you for the meal