速水もこみちの食材探求ロードムービー 頂！キッチン Season４in韓国 2024年12月8日 韓国本土最南端の海南（ヘナム）で名産品・白菜を使ったオリジナルレシピを考案！
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TVTranscript
00:00Expo Ekiden is made in ABC!
00:30Please look forward to it!
00:33I'd like to introduce you to my favorite ingredients.
00:38Let's get started!
00:47I feel like he taught me about Korean culture and what Korea is.
00:56I'm going to make a recipe that's a little different from the usual.
01:00I'd like to show you how to eat it.
01:25Itadakimasu!
01:42I'm hungry!
01:48Let's eat!
01:51In this episode of Itadakitchen,
01:54we visit the southernmost part of Korea's mainland,
01:57Henam, where agriculture flourishes.
02:01We use the specialty of Korea, Chinese cabbage,
02:05to come up with an original recipe.
02:13This time, we've come to a place called Henam.
02:18There's the sea and the mountains,
02:21and the air is really nice.
02:25I really like the countryside,
02:29so I feel at ease here.
02:33The journey takes about 400km from Seoul to the south.
02:37Henam is the southernmost part of Korea's mainland.
02:41It's a warm region surrounded by the sea and mountains,
02:44and is also famous as a farmland.
02:48There's rice, which is known for its glossiness and texture,
02:53and sweet potatoes, which are high in sugar and popular for their sweetness.
02:57There are many specialties.
03:01There's also a precious World Cultural Heritage Site,
03:04which has been attracting attention as a tourist attraction in recent years.
03:08Wow.
03:13The air is really nice here.
03:18Now that we're here, I want to make a wish for a successful trip.
03:24I want to go somewhere special.
03:28I want to make a wish for a successful trip.
03:36Now, we've come to a temple called Tehusa,
03:40which is registered as a World Heritage Site.
03:47Wow, it's magnificent.
03:49The colors are amazing, too.
03:59Let's go inside.
04:08The air is really clean here.
04:12It feels good.
04:18I feel like I'm spending a wonderful time here.
04:21I heard that that looks like it's lying down,
04:25and that the right side is the head.
04:28It looks like it's sleeping facing up.
04:31Wow, that's interesting.
04:36It's amazing what nature creates.
04:51Wow.
04:58The main temple is over there.
05:02Excuse me.
05:03Wow.
05:19I think this is the first time I've been to a temple in Korea.
05:25The colors are interesting.
05:29It's very colorful.
05:33It's a beautiful color.
05:38Wow.
05:39Excuse me.
05:47It's beautiful.
05:50It's a big temple.
05:55It's impressive.
05:57It's different.
05:59The design is cool.
06:03Wow.
06:25Tehunsa is said to be the birthplace of Korean tea culture.
06:31Experiencing Korean tea in such a holy place.
06:37It smells good.
06:40This is the tea they make in this temple.
06:43They make tea in this temple?
06:47First, they warm up the hot water.
06:50In Tehunsa, they make tea in hot water from 70 to 80 degrees.
06:56If the temperature is too high, the tea will be too bitter and you won't be able to taste the umami.
07:04They make the tea lower so that you can taste the aroma.
07:12The green tea is light in color.
07:16The green tea is quite light.
07:19It's transparent.
07:22They pour the tea three times alternately.
07:33Let's bow.
07:52How is it?
07:54It's very good.
07:56The temperature is just right.
07:58I can feel the aroma and umami.
08:02The monks in Tehunsa are good at making tea.
08:05If you make tea with a pure heart, the taste will be better.
08:11The taste changes depending on the maker.
08:16I think the scenery of this temple is very beautiful.
08:21Korean temples are designed so that you can feel the nature even from a small window.
08:27Do ordinary people come here to drink tea?
08:31Ordinary visitors can also drink tea here.
08:38What do you usually talk about?
08:42He doesn't talk, but listens to people's worries.
08:48I see.
08:51Is there anything you want people to ask you?
09:12I want people to ask me a lot of questions.
09:17I'm going to ask you a lot of questions.
09:31I'm here.
09:35I'm looking for a place to sit.
09:39I talked to the coordinator.
09:43It's near here.
09:45There are a lot of tables lined up.
09:50Is this a restaurant?
09:55There is a restaurant that looks like a supermarket.
10:00Is this a restaurant?
10:02Let's go in.
10:05There are a lot of things here.
10:13The rice here is also famous.
10:17What is this?
10:19This is dried rice.
10:23This is interesting.
10:25This is a potato.
10:27This is a pumpkin.
10:30Can I eat this?
10:33This is famous for sweet potatoes.
10:39Can I buy this in a box?
10:43I want to use this for cooking.
10:46I want to use the ingredients of this land.
10:49What is special about this sweet potato?
10:52It has a sweet taste like honey.
10:56I eat this.
10:58This is really delicious.
11:02This is very heavy.
11:05But the soil is good.
11:07I heard that sweet potatoes grow well.
11:19This time, I asked a Korean farmer to make a recipe.
11:27Hello.
11:30Chinese cabbage grows well in the sea breeze.
11:34I want Japanese people to know the charm of Chinese cabbage.
11:47Chinese cabbage is famous in Henam.
11:54Chinese cabbage is an indispensable ingredient for Asian people.
12:01Especially in this season, it is very delicious.
12:05Depending on the land, some Chinese cabbages are solid.
12:08Some Chinese cabbages are small.
12:11If you ask me to make a dish with Chinese cabbage, I will make it.
12:14In this season, hot pot is delicious.
12:16Stir-fried food is also delicious.
12:18There are many recipes using Chinese cabbage.
12:23I will make a new recipe.
12:32This is amazing.
12:37How long will this continue?
12:40This is Chinese cabbage.
12:44This is big.
12:46I'm excited.
12:48This looks solid.
12:50The color is dark.
12:53Japanese Chinese cabbage has a light color.
12:58This is bright.
13:00This looks dark.
13:03Hello.
13:05Nice to meet you.
13:07Nice to meet you.
13:10Is this all Chinese cabbage?
13:14This is 5000 square meters.
13:17This is amazing.
13:19Chinese cabbage in Henam is close to the sea.
13:23It is nutritious and delicious.
13:27Is it different from other Chinese cabbages because it is close to the sea?
13:33This is sweet and has a good texture.
13:37Henam has a famous makgeolli.
13:40We make vinegar with makgeolli and give it to Chinese cabbage.
13:46By doing this, Chinese cabbage will grow well.
13:49Is there any other way to grow Chinese cabbage?
13:56I think this is the only way.
14:00Kim produces 450 tons of Chinese cabbage a year in Henam, the largest producer in Korea.
14:09Chinese cabbage is known for its rich flavor.
14:21Please try it.
14:28Cut it like this.
14:33This is big.
14:41You did a good job.
14:45Chinese cabbage has a strong scent.
14:50This seems to have a strong taste.
14:58This is crispy.
15:00This is very hard.
15:08This is delicious.
15:12Please try it.
15:20Is it delicious?
15:21This is delicious.
15:23Chinese cabbage is delicious.
15:26This has a strong taste.
15:28Please try it.
15:30Can I eat this?
15:32I was reluctant to eat this.
15:35This is Chinese cabbage burger.
15:39This is delicious.
15:42This is delicious.
15:44In Japan, Chinese cabbage is fresh and sweet.
15:51This Chinese cabbage is sweet and has a strong taste.
15:56This is crispy.
15:58This has a different texture.
16:01Chinese cabbage is a very important ingredient for Koreans.
16:10Koreans eat kimchi, so Chinese cabbage is an indispensable ingredient.
16:15Do you use this as kimchi?
16:18We also make Chinese cabbage for kimchi.
16:21After this, I will teach you how to make kimchi.
16:24Really?
16:27I will teach you how to make kimchi.
16:30Let's make kimchi together.
16:34It would be delicious to make kimchi with this.
16:37But I think it's a waste.
16:39This freshness and sweetness.
16:55This is your Chinese cabbage.
16:58Apply the sauce to the Chinese cabbage.
17:07Apply the sauce to the roots of the Chinese cabbage.
17:16Apply the sauce to the inside of the Chinese cabbage.
17:20Is this homemade?
17:23All the ingredients are homemade.
17:26The Chinese cabbage is a little soft.
17:29This is pickled for a day.
17:33In Korea, this season,
17:35There is a ceremony called Kimjang, which is made by putting kimchi together until spring.
17:40This is done in each household.
17:45How long do you keep this kimchi?
17:50I keep it for three years.
17:53You keep it for three years.
17:56How is it?
17:58Is it okay?
17:59Not yet.
18:02The sauce is not applied here.
18:06I found it.
18:08Is this okay?
18:09Yes, it's okay.
18:10Apply the sauce to the inside of the Chinese cabbage.
18:14Apply the sauce to the inside of the Chinese cabbage.
18:19You are my wife.
18:24Kimjang is made in various ways depending on the household.
18:29Especially, the sauce, which is the deciding factor of the taste,
18:32It is a unique combination for each family.
18:39In Japan, my mother makes a lot of pickles.
18:45It leads to the taste of my mother.
18:48I wonder whose taste it will be.
18:52Kimjang is passed down from family to family.
18:55Each kimchi has its own taste.
19:00Is it the taste of the family because everyone makes it?
19:05Do you want to taste it?
19:07Is it okay?
19:10It smells good.
19:11Let's eat.
19:17It's delicious.
19:18Is it delicious?
19:19Can you hear the crunchy sound?
19:21It's a strong taste.
19:25As time goes by, the taste will change.
19:29It's good to enjoy the change.
19:32I was surprised that it lasts for three years.
19:36What's your name?
19:38My name is Kim Chiyon.
19:40Would you like to try it?
19:43Let's do it together.
19:45As I said earlier, the taste of the family will be inherited.
19:49It's a big responsibility.
19:52It's like a job.
20:08It's fun.
20:11It's fun and energetic.
20:17I think the power of kimchi is connected to kimchi.
20:26That's why kimchi is so delicious.
20:34It was fun.
20:36I didn't expect to experience making kimchi.
20:41It was my first time to come here and interview Chinese cabbage.
20:45I was wondering what it would be like.
20:49I thought it would be a good balance because it was made with Chinese cabbage.
20:58As you can see, kimchi has many flavors.
21:05It goes well with fruits.
21:15Fruits and kimchi.
21:21I'm going to make a recipe that's a little different from the standard.
21:25I think a lot of viewers are making kimchi.
21:34I'm going to do the exact opposite.
21:45This day, we stayed at the first four-star hotel in Henam.
21:51Henam 126 Hotel.
21:54It's a healing town called a hidden resort town in Korea.
21:58It's a new facility in Henam.
22:04I'm going to make kimchi.
22:22I was worried about how to express kimchi.
22:29But I'm glad it ended up in a good way.
23:00Stir-fry kimchi in oil.
23:10The kimchi is cooked well.
23:15Turn off the heat and add kimchi.
23:20Turn off the heat and add kimchi.
23:23Turn on the heat again.
23:25Add 1T sugar and mix.
23:29I'm going to make a handle for the handle bar.
23:31I'm going to make a handle for the handle bar.
23:33I'm going to make a handle for the handle bar.
23:35I'm going to make a handle for the handle bar.
23:37I'm going to make a handle for the handle bar.
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24:53I'm going to make a handle for the handle bar.
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25:19I'm going to make a handle for the handle bar.
25:21We'll make it with Chinese cabbage, Hello!
25:23We'll make it with Chinese cabbage, Hello!
25:25By using hennam Chinese cabbages and Ibozatsu
25:27Our dish is Kimchi Echubee
25:29Our dish similarity
25:31Our dish is Kimchi Echubee
25:33Let's begin
25:35We cannot do it
25:37We cannot do it
25:39Not everything
25:41I learned
25:43500 Hennam Chinese cabbage
25:45500 Hennam Chinese cabbage
25:47500 Hennam Chinese cabbage
25:49If you can make good Chinese cabbage, you'll feel energetic.
25:53So today, I'm going to use Chinese cabbage to make a dish.
25:58First, I'm going to make a stylish kimchi.
26:03Please look forward to it.
26:05I'm looking forward to it.
26:07First, kimchi.
26:11It's delicious.
26:13I'm going to cut it like this.
26:21I'm going to use this big pot today.
26:27I was wondering how to cook this kimchi.
26:34It was a wonderful taste, so I didn't add much.
26:38First, I'm going to put sesame oil in this pot.
26:42I'm just going to make it look interesting.
26:46Sesame oil smells good.
26:49I'm going to grill this.
26:52Do you add water after this?
26:55Do you make soup?
26:57Soup?
26:59I can't make soup.
27:01It smells good, but what can you do?
27:04That's right.
27:05I really like the smell of this kimchi.
27:13I'm short, so I'm short.
27:15The color is a little burnt.
27:19It's a little burnt.
27:21It's a little burnt, so I'm going to grill it a little bit.
27:24Don't turn it over.
27:26Turn off the heat.
27:29Put the lid on.
27:30The crunchy texture is very characteristic.
27:36I'm going to steam this and make it moist.
27:40Where did you get that idea?
27:43It's a French cooking technique.
27:46It's a European way of cooking.
27:49It's a cooking method that makes full use of the umami of the ingredients.
27:54Moisture, umami, and texture come to life.
27:58I can't wait to eat.
28:03I'll wait a little longer.
28:06This is persimmon.
28:09Persimmon is in season.
28:11I'm going to put this in the food processor.
28:17Is it a sauce?
28:19That's great, mom.
28:21I also add persimmon that I aged when making kimchi.
28:26When I was growing Chinese cabbage, I was told to add makgeolli vinegar.
28:35I was surprised to hear that.
28:37I'm going to use makgeolli this time.
28:40I love makgeolli.
28:42I might get drunk.
28:45I'm not going to drink this makgeolli.
28:48I'm going to use it as a sauce.
28:51So I'm going to heat it up and get rid of the alcohol.
28:55That's great.
28:58I'm going to turn this on while it's cooling down.
29:06You two are really close, aren't you?
29:11We're close.
29:13We only fight.
29:17I added makgeolli.
29:25It's like a drink.
29:27You're right.
29:29It smells sweet.
29:33I'm going to add a little bit of salt to this sweetness.
29:37I'm going to add olive oil here.
29:40Then I'm going to add white wine vinegar.
29:43Wine?
29:45I'm going to use a blender.
29:46I'm going to use a blender.
29:54I think it'll be a good snack.
29:57I think so, too.
29:59I think it'll go well with anything.
30:01It's a good starter.
30:03There's wine in it, so it's not good.
30:06You're right.
30:08Let's do it together.
30:13It smells really good.
30:16There's no meat in it, but it smells good.
30:19I can't wait to eat it.
30:22I've heard that you hate meat.
30:25You want meat, don't you?
30:27I've prepared a thin slice of meat.
30:29It's beef.
30:31I'm going to season it with salt and pepper.
30:34And then I'm going to add a little bit of Japanese taste.
30:41It's a soup called white broth.
30:44I'm going to bake it a little bit.
30:48You're going to bake it in charcoal.
30:50I'm going to bake it in charcoal and add flavor.
30:53Doesn't it smell different with the white broth?
30:57I'm drooling.
31:00I'm going to make it with all my heart so I can be full.
31:05I'm really honored.
31:07My son is an actor, but Hayami said he was a really famous actor.
31:13I'm really honored.
31:15Where is your son now?
31:17He's going to college in Seoul.
31:20He's an acting major.
31:22He's in the second year of college.
31:24How is he as a father?
31:26You're raising a lot of cabbage.
31:29You really wanted him to follow you, didn't you?
31:32My son doesn't want to follow me.
31:35Is that so?
31:37My daughter will follow me.
31:39Were you interested in your daughter from the beginning?
31:43My daughter was studying to be a teacher.
31:47My daughter is going to an agricultural school.
31:51If I had known that earlier, I would have wanted to ask you.
31:55It smells really good.
31:57It smells good, doesn't it?
31:59It has a presence.
32:01It looks really good when it's baked.
32:04What I'm going to do from here is...
32:07I'm going to cover the meat with the smell of charcoal.
32:10I don't think this kind of dish is common in Korea.
32:14It's a complete dish of kimchi.
32:19Can I take a picture?
32:21Of course.
32:40If I were to say the last thing...
32:44The moon was very beautiful at night when I made kimchi.
32:51It was thin.
32:54That's it.
33:02I'm sorry to keep you waiting.
33:06It looks really good, so I can't wait to eat it.
33:09Please enjoy it.
33:11It's my first time eating kimchi with a fork.
33:21It's delicious.
33:24This sauce is very fruity.
33:27I thought it would go well with this spicy kimchi.
33:32It's really delicious.
33:34It's kimchi full of love.
33:36Can I have a refill of kimchi?
33:40I'm going to grill a piece of thinly sliced meat.
33:44It's like a grilled shabu-shabu.
33:46It's a taste I've never had before.
33:49I want you to open a restaurant.
33:52The day I met my father for the first time...
33:57I was surprised to see him eating cabbage on top of cabbage.
34:03When I ate it, it was really delicious.
34:07So I imagined it as a dish.
34:11I didn't cut it into small pieces.
34:14It was like eating it together.
34:17That's a great idea.
34:20You're bringing out the new charm of kimchi.
34:24Eat more.
34:29It's really delicious.
34:31The sauce is excellent.
34:37Makgeolli was used to make the sauce.
34:41In fact, this makgeolli is also a famous product of Henam, which I found on the way.
34:50We're here.
34:53This is a famous makgeolli shop.
34:58It smells good.
35:00The sweet scent of makgeolli.
35:07Hello.
35:09I heard there's a delicious makgeolli.
35:13I'd like you to tell me some of them.
35:15This makgeolli is made with mochi rice.
35:18It's the best in the world, so drink a lot.
35:20Take a look.
35:22You're good at Japanese, too.
35:25This makgeolli is made with Henam's mochi rice and uruchimai.
35:32It's a premium makgeolli that's popular in Korea, too.
35:40This is mochi rice.
35:42This sweet mochi rice.
35:47Try it.
35:51Is it good?
35:53It's sweet, isn't it?
35:55It's sweet, but it's refreshing.
35:57It's elastic, but it's not too chewy.
36:01This is the fermentation room.
36:05Can I come in?
36:07First, they ferment the mochi rice, and then ferment it.
36:15When I look at this, it's popping.
36:18It's amazing. It's already fermenting.
36:21After fermenting for a week, they let it rest next to them, and it's done in 15 days.
36:27It's done in 15 days?
36:3080% mochi rice, 20% uruchimai.
36:3580% mochi rice.
36:40I think we're the only ones in Korea who compete with the sweetness of mochi rice.
36:45Have you been doing this for a long time?
36:47I've been doing this since 1927.
36:52It's been about 100 years.
36:56Let's talk while we drink.
37:13Is it good?
37:15It's good.
37:17First of all, it's not too sweet.
37:20Of course, it's sweet, but it's fresh.
37:25It's not sour at all.
37:27It feels good.
37:29It's very fruity.
37:34It's delicious because it doesn't have any sweeteners like other makgeolli.
37:40I'm particular about making it naturally without adding anything.
37:45I'll try 12.
37:51It tastes a little different, right?
37:53It's different.
37:54Of course, you can feel the height of the dosu.
37:59It's heavy.
38:01But it's not that heavy.
38:11It was fun.
38:13I've had a lot of opportunities to go to the brewery.
38:18I was surprised that makgeolli could be fermented so simply.
38:28I think it's very important to know the sake made by the land.
38:38I'm a chef, so I want to add something to my cooking.
38:45I've met a wonderful makgeolli.
38:50The makgeolli at the Hechan Brewery is a special source of Henam's Chinese cabbage.
38:59Hechan Brewery
39:11Next, I'll introduce Hayami-ryu arrange, a classic menu.
39:17It's a rice paper wrapped in Chinese cabbage and kimchi.
39:28It's the same as making kimchijeon.
39:37I'm going to make two kinds of kimchijeon.
39:44The first one is a rice paper wrap.
39:51The second is a kimchijeon.
39:54Because I'll come back swinging
39:57You walk, you talk like you've been around
40:01Way down, but all I can feel is
40:04You scream, you shout, you let it out
40:08Make me a believer
40:11How many times can I say goodbye?
40:15When two wrongs don't make it right
40:19How many times can I say goodbye?
40:22Till I get through to you
40:27When time is running out
40:31And the dream is over
40:35You need some time to figure out
40:39That what goes around, goes around
40:42You say you'll always be around
40:46Somehow, oh, I can see it
40:49You scream, you shout, you let it out
40:53You make me a believer
40:56How many lives do we have to hide?
41:00When two wrongs don't make it right
41:04How many times can I say goodbye?
41:08Till I get through to you
41:13Thank you for waiting
41:15Looks delicious
41:18I can't wait to try it
41:21The meat is made from beef
41:24With various ingredients
41:27I added the famous sweet potato from Henam
41:34And of course, Kim's Chinese cabbage
41:37And kimchi
41:39I added a lot of these two
41:42Sweet potato and kimchi together?
41:44That's right
41:46In Korea, you don't get to eat them together
41:50You don't get to eat them together?
41:52Not really
41:54I wrapped it in rice paper and fried it
41:57Please try it
41:59I didn't think it would turn out like this
42:06It's so good
42:09Can I lick your finger?
42:12It's so good
42:14It's a taste I've never tasted before
42:20That makes me happy
42:22If you didn't wrap it in rice paper
42:25I think it would be good with rice
42:28You should definitely open a restaurant
42:31Use Henam's Chinese cabbage and sweet potato
42:36Of course
42:39Of course
42:42I've always wanted to ask you
42:45How did you two meet?
42:48How did you get along?
42:51It was an introduction
42:53We met and got married in 100 days
42:57What was your first impression of each other?
43:00First impression?
43:02First impression?
43:05When I first met him
43:07I didn't think he was my type
43:12But when I talked to him
43:14He was a very kind person
43:16I proposed to him in 3 days
43:19A wife is a very valuable person
43:25Their love for each other
43:29Chinese cabbage and kimchi
43:32I can see that in them
43:35I felt that very strongly
43:40Not only Chinese cabbage
43:42But also us
43:44It's an honor
43:54Henam
43:56I really like it
43:58There are a lot of fields
44:01When I saw the Chinese cabbage
44:04I was very excited
44:06This time
44:08I met Kim
44:11In this way
44:13It was a big deal
44:16We met for the first time
44:19He accepted me
44:21And we made kimchi together
44:25He taught me about Korean culture
44:28And also
44:30What is Korea
44:33He taught me a lot
44:49Next episode
44:52Tachiyo, a specialty of Mokpo
44:55The original recipe
44:58Tachiyo has a great texture
45:01But most of them are cooked
45:06I want to cook it in a different way
45:12Enjoy the retro photo spot in Mokpo
45:17Look forward to Christmas
45:22See you next week