ビリヤニ 異国グルメの世界 2025年2月9日 Episode9 タイ料理
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00:00He is a great chef from Thailand, who manipulates the blazing fire and creates exquisite dishes.
00:09He has been hosting Maibashi Matsuri since 2024.
00:21He has a unique feeling for Maibashi Matsuri once a year.
00:25He is passionate about Maibashi Matsuri.
00:40He is a great chef from Thailand, who manipulates the blazing fire and creates exquisite dishes.
00:44He has a unique feeling for Maibashi Matsuri once a year.
00:55He is a great chef from Thailand, who manipulates the blazing fire and creates exquisite dishes.
01:01He is a great chef from Thailand, who manipulates the blazing fire and creates exquisite dishes.
01:08He is a great chef from Thailand, who manipulates the blazing fire and creates exquisite dishes.
01:14He is a great chef from Thailand, who manipulates the blazing fire and creates exquisite dishes.
01:21Maibashi Matsuri is located in Gunma Prefecture,
01:25which has a rich natural environment and offices.
01:30There is a Thai restaurant called Taidokoro Semakute near Tatekawa-cho, near Chuo-maibashi station.
01:38The owner is from Thailand, and his wife was born and raised in Maibashi City.
01:46Mr. Tejasa and Ms. Eri want Japanese people to enjoy the casual Thai food offered at Thai stalls.
01:55My wife and I got married in Thailand and moved to Japan.
02:01My wife is from Maibashi, and we have lived in Maibashi for a long time.
02:06It's like my hometown.
02:08Thailand is surrounded by mountains, so it feels like my hometown.
02:16At first, I wasn't very satisfied with the Thai food I ate in Thailand.
02:24But now, I want to make my own Thai food.
02:28I think the strength of my husband is that he makes his own Thai food.
02:37He doesn't do anything special.
02:40He simply eats Thai food every day.
02:43We eat Thai food almost every day,
02:46but we don't want to think that we don't want to eat Thai food every day.
02:52Thankfully, I want to eat Thai food tomorrow as well.
02:56Thai food is a flavorful dish with a balance of spiciness, sweetness, and sourness,
03:02represented by Tom Yum, the world's top three soups.
03:06Gapao rice with stir-fried minced meat with basil on top of rice,
03:10and salad with fresh papaya and coriander from the Thai market.
03:16Pad Thai with fried noodles made with rice flour, which is a popular menu at the market.
03:22Thai curry with coconut milk and other spices and herbs.
03:27These are the characteristics of Pad Thai.
03:30At the Thai market, they tell you the thickness of the noodles,
03:36the amount of soup, the seasoning, and the toppings,
03:39and then you make it.
03:42I think there are a lot of people who make it with a little bit of sweetness and a little bit of sourness.
03:48After this, we will introduce you to the popular menu, Ten Pho.
03:53The official name of the dish is Ten Pho,
03:56which is a Thai-style noodle dish with a lot of herbs,
03:59arranged by the store manager with a Vietnamese Pho and a Thai-style noodle dish.
04:05This is the only place where I can taste this flavor.
04:08I love it.
04:10It's so delicious that I feel like I'm going to come here again tomorrow.
04:15She won't let go of the hearts of the regular customers who come to the market.
04:20She will tell you the secret of the taste of Ten Pho.
04:29It takes less than 10 minutes by car from JR Maebashi Station.
04:33It takes about 5 minutes on foot from Central Maebashi Station on Kyomo Electric Railway.
04:38There is a restaurant called Semakute in the kitchen.
04:42In 2009, Mr. Tejasa opened a restaurant called Semakute on Baba River Street in the same Maebashi City.
04:51He moved to his current location in 2017 because he wanted to open a bigger restaurant.
04:57In addition to the popular Tom Yum noodles and green curry,
05:01there are also new menus such as Gapao rice and stir-fried vegetables.
05:08As a casual Thai restaurant, it is loved by the locals.
05:13From now on, I will introduce popular dishes in Semakute.
05:17The first dish is Ten Pho.
05:19Ten Pho is a Thai-style dish made by Mr. Tejasa using clear soup called Nam Sai and rice noodles called Sen Rek.
05:30I think the strongest point is that you can arrange it to your liking on the spot.
05:36I make the base taste and adjust the spiciness.
05:40I think it's good because I season it myself at home.
05:45The rest is herbs.
05:47It's full of herbs, so I think I can feel energetic when I'm tired.
05:52Now, let's have Mr. Tejasa make it.
05:56Once the order is placed, first strain the soup through a sieve and pour it into a pot.
06:01After putting it on the fire, add seasonings and so on.
06:05This soup is a chicken soup that is carefully prepared and boiled for about 5 hours.
06:16In Semakute, the base taste can be said to be the life that is used for all dishes.
06:22By changing the seasonings and toppings that can be added,
06:25you can finish it with a completely different taste depending on the dish.
06:31Once the soup has warmed up, let's add the noodles.
06:35In Semakute, we use noodles called Sen Rek.
06:39It is made of rice flour, so it is hard to stretch and has a firm texture.
06:44By boiling the dried noodles directly without boiling them down,
06:48the noodles absorb the soup and the taste is rich.
06:53When the noodles are cooked, add the cabbage and bean sprouts,
06:58mix lightly, and boil further.
07:05Next, prepare the seasonings and toppings in a bowl.
07:10In addition to the chili pepper, which is the key to the spiciness,
07:14it is also the characteristic of the main restaurant's stall dishes to adjust the amount of seasonings and toppings to suit the taste of the customers.
07:32After adding the noodles and ingredients that have been thoroughly boiled in the soup to the bowl with the seasonings and toppings,
07:40serve plenty of bean sprouts and coriander.
07:45This coriander was delivered by a local resident in Gunma Prefecture.
07:51It is a unique strength of Semakute to be able to buy fresh coriander made locally in a stable way.
07:58Finally, add lemon and lotus root and sprinkle with pepper to finish.
08:09Ten-Fo, which is very popular with regular customers.
08:14Based on the noodles and soup of a real stall that can be eaten in Thailand,
08:18the toppings are arranged in a hint of Vietnamese cuisine.
08:23It is a refreshing noodle dish that is spicy with a lot of coriander and is perfect for a hot summer.
08:30Now, let's have a regular customer eat the freshly made Ten-Fo.
08:38Ten-Fo
08:44How does it taste?
08:47This taste is only here.
08:50And it becomes a habit.
08:52I love it.
08:54If I eat it now and it's night, I'll go again.
09:00It's so delicious that I feel like I'll come again tomorrow.
09:06It's easy to eat and I feel like I'm eating vegetables.
09:10The taste is delicious.
09:15I know it, so I put it in from the beginning.
09:18Sometimes I adjust the spiciness.
09:22Here you are.
09:24I'm sorry.
09:26No, no, no.
09:28I sweat when I take it out.
09:30There is a sensation.
09:32The color is completely different.
09:40I'm really addicted to this.
09:43The noodles are delicious, but the soup is very delicious.
09:47I'm drooling.
09:50I used to hate coriander, but I can eat it in this stall.
09:54I love it.
09:57Thai food is popular in Shemakute.
09:59The second dish is green curry.
10:02In Shemakute, it is a classic menu that has been a fan since the opening of the store.
10:07It is also known as the representative dish of Thai food made with fresh herbs and fermented seasonings.
10:13My husband is from the north of Chiang Mai, Thailand.
10:18Depending on the area, the seasoning of Thai food is completely different.
10:22I feel that the seasoning of green curry in the north was preferred.
10:27I think it's more delicious if the eggplant is a little melted than fresh.
10:32Thai eggplant does not melt.
10:35However, since I use Japanese eggplant, it may be delicious if it is sweet or melted.
10:43The green curry takes time to simmer.
10:45It is said that it is prepared in advance.
10:50The main ingredients are eggplant, green pepper, and chicken.
10:54The rice is a blend of Japanese rice and Thai rice.
10:59It is a special rice that matches Thai curry by mixing Jasmine rice, which has a strong aroma, and Japanese rice, which has a strong umami.
11:11One of the representative Thai dishes, green curry.
11:19Based on chicken soup, which is small and proud, it is a combination that is transmitted to the north of Thailand and Chiang Mai.
11:26I used a lot of fresh herbs and fermented seasonings.
11:30I finished it with a taste that I can't get tired of.
11:32Let's have a regular customer eat this, too.
11:42The eggplant is simmered until it becomes mushy.
11:47It has a strong taste and is delicious.
11:52Sometimes I want to eat green curry.
11:56Green curry with noodles is the best.
12:01It's not very strong, so it's easy to eat.
12:07It's a calm taste, so it's easy to eat.
12:16It goes well with rice.
12:20You can take it home and eat it.
12:28You can adjust the spiciness of green curry.
12:31It goes well with salt, too.
12:36Break time.
12:38Let me introduce you to the rice.
12:43Thank you for the meal.
12:47Please put it on the board at the entrance.
12:51Thank you for the meal.
13:00Thank you for the meal.
13:01I hope this is a good thing.
13:05I hope this is a good thing.
13:06I'm glad to be able to say this.
13:10Tanbun is the meaning of making a good deed in Thai.
13:16In Thailand, there is a culture of making a good deed by making a donation to a monk or providing food.
13:24Since then, the word tanbun has been used as an abbreviation of the act of doing something for someone, not just for the monk.
13:34When I saw the news that someone donated money and the children who came later could eat the food, I thought,
13:43this is it.
13:44In Thai, there is a word tanbun, which means to make a good deed for someone or for your next life.
13:51So I wanted to combine it well.
13:53Why do I do it?
13:55I do it with the feeling of saying thank you to the manager or my wife.
14:00When the number of customers increases, I feel the warmth of the people who come.
14:05I've ordered half noodles and half rice twice.
14:13Half of it is green curry and half of it is gapao.
14:16It's like a plate.
14:18You can order whatever you like.
14:22When I come, I always order one or two servings.
14:27Now I'm making money, but when I get old and still want to eat delicious food,
14:35I'm trying to make money so that I can eat without worry.
14:40Basically, there are more people who make tanbun than those who eat.
14:45Above all, I feel happy to see people who make tanbun happy.
14:55I hope you will be happy.
15:01After this, I will introduce Tom Yum Noodle, which is the most popular menu.
15:06It is made by grinding chili peppers and herbs based on nam pla.
15:11The soup made with spicy and sour Tom Yum paste is exquisite.
15:17It's delicious as usual. I love it.
15:22Ms. Tejasa will make the taste of konbatai that she has been familiar with since she was a child.
15:33The third popular menu is Tom Yum Noodle.
15:37In Thai, Tom means to boil and Yum means to mix.
15:42In Japan, Tom Yum, which is a soup that means shrimp, is familiar.
15:49Normally, Tom Yum is boiled by cutting all the herbs.
15:54However, it was difficult to eat because the noodles and herbs were entangled.
16:00So I made it all into a fine paste.
16:03I think the most popular secret is that the smell of herbs comes out the most.
16:10Let's have Ms. Tejasa make this too.
16:13First, strain the soup with a net and pour it into the pot.
16:17Then add seasonings.
16:20The key to the taste is handmade Tom Yum paste.
16:25This is a paste made of kelp orange leaves, herbs such as lemongrass, and chili peppers.
16:31It is made of Thai stone vinegar and crock.
16:35The smell is strong and it is easy to eat.
16:40When the rice noodles are added, they are thoroughly cooked in the soup so that the taste is soaked into the noodles.
16:52After boiling the noodles for a while, add the ingredients such as bean sprouts and cabbage.
17:02As the noodles are cooked, the soup is sucked into the noodles.
17:10While the noodles are simmering, prepare a bowl.
17:14Adding milk will add more richness and umami.
17:19Oh, it looks like it's almost cooked.
17:23Put all the contents of the pot in the bowl prepared with milk.
17:29The red chili pepper and white milk are mixed to make a milky color.
17:36Let's add toppings to finish.
17:39After putting bean sprouts and cabbage, add peanuts, which are also an accent of texture, and lemon for flavor.
17:50It is completed with a spring onion.
17:55Tom Yum noodles, the most popular menu in a small shop.
17:59Tom Yum noodles, the most popular menu in a small shop.
18:02It is recommended to eat it with shrimp and eat it as a familiar Tom Yum.
18:08It is finished with a special Tom Yum paste with fresh herbs and chili pepper.
18:13It is a spicy and delicious soup that can be drunk to the end.
18:20Let's have a regular customer eat it before it cools down.
18:25It's delicious as always. I love it.
18:29It means that the taste of shrimp is solid.
18:32The shrimp shell is crushed and taken from there, so the taste of shrimp comes out.
18:38It's a good taste for the body.
18:40It has an anti-inflammatory effect, so your skin will be beautiful, and you will be energetic when you eat it when you have a cold.
18:49I was motivated to eat green curry today, but when I turned the corner and smelled Tom Yum, I thought it was Tom Yum noodles.
19:02Ms. Tejasa continues to offer fascinating large dishes that captivate regular customers.
19:08The other face is Katsugi, who livens up the festival as a member of the Mikoshi Aikoukai.
19:19Here you go.
19:20Here you go.
19:21Here you go.
19:22Here you go.
19:23Here you go.
19:24Here you go.
19:25Here you go.
19:26After this, I will be absorbed in the thoughts of Ms. Tejasa, who holds Mikoshi.
19:35The Maebashi Festival once a year is an invaluable event for Ms. Tejasa, who works as a member of the Mikoshi Aikoukai.
19:45How did Ms. Tejasa, who is from Thailand, join the Mikoshi Aikoukai?
19:56I've been watching Danbeo and Mikoshi go by in front of the store every year.
20:02My husband came here after he became an adult, so we don't have much interaction with the area.
20:09I thought it would be a good idea to participate in the festival, so I decided to go this year.
20:18I think it's good to have a deeper relationship with the festival.
20:26It's the second day of the Maebashi Festival.
20:29Ms. Tejasa is full of energy, even though she feels a little pain in her shoulder.
20:40She walks with Mikoshi, shouting with her friends.
20:56Her face is full of smiles.
21:09She is surrounded by many friends and is full of energy.
21:40I'm tired.
21:42It's really fun. It's heavy, but it's fun.
21:45Does it hurt?
21:46It hurts. The festival is the best.
21:48There are two training sessions, and I participated in both of them.
21:52How do you feel?
21:53It's my first time, but I think I'm taking good steps.
22:00I'll do my best.
22:08I think I can ask you for a long time.
22:12I want to invite more Japanese to the festival.
22:21I think the festival will be fun.
22:24At first, I didn't know what to do.
22:27I'm afraid of going to the airport.
22:32I'm a little reluctant, but I want to do my best.
22:38Ms. Tejasa is loved by many people in the area.
22:44What is the charm of their small kitchen?
22:48We get along well.
22:51I get along well with my husband and my wife.
22:56When there is an event, we get along well.
23:01He is kind. He is a good man.
23:05I want to cooperate with him in creating new things.
23:13When I talk to the manager and his wife,
23:22the atmosphere is good and the weather is good, so we can eat calmly.
23:27Everyone is kind and at home.
23:32I think the atmosphere of the staff is warm.
23:37It's easy to get along with your family.
23:41I think it's easy to talk to the guests.
23:45Everyone is really kind.
23:49Thailand is a country of smiles.
23:52I feel like I came to Japan as it is.
23:58Ms. Tejasa is supported by many people and has continued to run the restaurant.
24:05What is the narrow view of the future that Ms. Tejasa is thinking about?
24:10I want to continue to run the restaurant.
24:14I want to continue to run the restaurant.
24:20I want to continue to run the restaurant.
24:25I don't have a big goal.
24:34I want to have fun every day.
24:38I want to see the happy faces of the customers.
24:43I will do my best.
24:49Anyone can enjoy it easily.
24:52Ms. Tejasa wants to continue to provide the taste of the real Thai stall forever.
25:04She loves the taste of her motherland.
25:06She is passionate about Japanese festivals.
25:09There are many delicious Thai dishes made by kind chefs.
25:15Ms. Tejasa's love for her motherland and her love for Japan.
25:20It wraps up the people who came to the restaurant with a kind feeling.
25:25The relationship between Thailand and Japan is full of happiness.
25:32Why don't you visit Gunma tomorrow and feel the heart of Thailand?