あしたが変わるトリセツショー共有 2025年2月13日
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TVTranscript
00:00It's coffee.
00:03Oh, coffee.
00:06I love coffee.
00:08I love coffee too.
00:10You can drink black coffee?
00:11Yes, I can.
00:12I feel like I've grown up since I drank black coffee.
00:16I know, I know.
00:18Let's get started.
00:22Here it is!
00:24Three coffee beans that will teach us the mystery and charm of coffee.
00:34Today, with these three beans,
00:36we will guide you to the new world of coffee.
00:40What do you mean, new world?
00:41First,
00:45surprising health power!
00:48Reducing the risk of breast cancer,
00:51and even beauty!
00:53It's full of surprising health power!
00:57And then,
01:01the secret to making delicious coffee.
01:04Wow, I want to know this.
01:05The Japanese barista Jiki-den.
01:08In addition to the secret to making coffee,
01:10we will also introduce a little trick to make the taste to your liking.
01:15And finally,
01:18the secret to making delicious coffee.
01:20The secret to making delicious coffee.
01:24With the secret to making delicious coffee,
01:28you can make delicious soup, pasta, and even seafood.
01:35I want to try it.
01:36Let's start with surprising health power.
01:40With the latest research,
01:42the health effects of coffee are becoming more and more obvious.
01:49Preventing diabetes,
01:51protecting the liver,
01:53reducing the risk of having a cold,
01:55burning fat,
01:57and beautifying the skin.
01:59Yay!
02:00Protecting cognitive functions,
02:02and reducing the risk of having a stroke.
02:05There are many things to look forward to.
02:07Really?
02:08Yes.
02:09It is said that these people also saved the health power of coffee.
02:15They are...
02:18Samurai.
02:19Samurai?
02:21What is the coffee that saved the life of the samurai?
02:25We came to the northernmost part of Hokkaido.
02:29Misaki Soya.
02:32You may think that coffee is in this rugged area,
02:36but in fact, this is a place where there is a deep connection with coffee.
02:41Why?
02:42The evidence is...
02:46here.
02:48Coffee beans?
02:49This is a stone monument of coffee beans.
02:51It's true.
02:55If you look closely, you can see the characters of Tsugaru Hanhei Tsumeai.
03:01Why was this stone monument built?
03:07We visited a museum with records of the time.
03:12This is a document called the Edo Period, written by Ansei Yonin.
03:18It was written in the Edo period, more than 160 years ago.
03:25It's coffee!
03:26It's coffee!
03:27It is written as coffee.
03:30At that time, people in charge of northern security and administration
03:35were given coffee beans as medicine.
03:41Coffee was a medicine?
03:43It was a medicine.
03:46In the late Edo period, in the 1850s,
03:49people from the Tohoku region were sent to guard Hokkaido under the order of the shogunate.
03:57What troubled the people was an unknown disease called leprosy,
04:03which is caused by extreme cold and malnutrition.
04:06The whole body was swollen, and sometimes people lost their lives.
04:11At that time, coffee, which was said to be effective against leprosy, was supplied from the Netherlands.
04:17It came from Europe.
04:20As a result, people no longer lost their lives from leprosy.
04:27We don't know the details of the effect,
04:30but it is thought that polyphenols and vitamin B3 contained in coffee
04:34improved blood circulation and nutrition.
04:39Coffee may have been an important medicine for the samurai in the northern region to protect their lives.
04:47We brought you a copy of the coffee from the Edo period.
04:51Wow!
04:52It's from the Edo period!
04:55What's this?
04:56It's in a morning bag.
04:59It smells good.
05:00There's coffee beans ground in the bag.
05:04That's what it is.
05:05It's ground coffee beans.
05:06Was it ground like this at the time?
05:11It's very sticky.
05:13It smells really good.
05:16Let's try it.
05:20It's easy to drink.
05:22It tastes like a medicine.
05:25I think it's good for people in the past to drink it.
05:31Coffee was used as a medicine 150 years ago.
05:37In recent years, research has shown surprising health effects.
05:45One of them is the most common type of leprosy,
05:49leprosy in Niigata.
05:53Research has found that coffee is more likely to cause leprosy
05:57for people who drink coffee regularly
06:01and that the risk of leprosy is as low as 35%.
06:09The medical guidelines for treating leprosy
06:14also clearly state the effects of coffee.
06:20Dr. Hideaki Sawaki, a leprosy specialist,
06:23says he often recommends coffee for his patients.
06:27When I drink coffee to prevent leprosy,
06:31I recommend a black coffee bottle that is easy to drink.
06:38The main ingredient that is thought to be effective for leprosy
06:43is a type of polyphenol, chlorogenic acid.
06:46Chlorogenic acid hinders the work of enzymes that break down sugar.
06:51As a result, the absorption of sugar is suppressed
06:54and blood sugar levels are low.
06:59Coffee also has a health effect on the liver.
07:03Please stop there.
07:06Dr. Kazuo Funatsu, a liver specialist,
07:09has been studying the relationship between leprosy
07:12and the habit of drinking coffee for over 20 years.
07:16Today, he is examining a patient with leprosy.
07:19How do you usually drink your coffee?
07:22I don't drink a lot.
07:25I think it's good to drink two cups of coffee a day in black.
07:32Dr. Funatsu surveyed 4,554 people
07:35who were diagnosed with leprosy
07:38to see how much coffee they drank per day.
07:42He analyzed the results of the diagnosis.
07:47People who drink a lot of coffee
07:49have a tendency to have a good liver function.
07:55I think the effect of improving the liver function
07:58is due to coffee, especially chlorogenic acid.
08:03The same is true for the treatment guidelines for leprosy.
08:08Coffee is expected to reduce the risk of leprosy.
08:14Coffee is expected to have various health benefits.
08:23Yes, coffee has the power to change people's minds.
08:35The mysterious power hidden in coffee is...
08:40kindness.
08:44I think many people are healed by the scent of coffee,
08:48but people become kind just by smelling it.
08:53That's the effect of coffee.
08:55Why?
08:58Now, let's test the theory.
09:01Can people become kind with the scent of coffee?
09:06We asked 33 men and women in their 20s and 40s.
09:11There are 33 people.
09:15These men and women are divided into two teams.
09:18They head to the meeting place.
09:22They prepare a checkpoint on the way.
09:26The staff picks up what they dropped.
09:30They compare it with and without the scent of coffee.
09:36This is the secret tool they developed.
09:39What is this?
09:40It's a coffee aroma disperser.
09:43It's called Hirogete Aromaru-kun.
09:47Good luck, Aromaru-kun.
09:50They put the beans and instant coffee in the frying pan.
09:56Then they add hot water.
09:59This is good.
10:00I want to walk on this checkpoint.
10:03To keep the scent,
10:05they use an automatic dispenser for cooking.
10:14They use three fans to send the scent far away.
10:24It smells like coffee.
10:27It smells good.
10:30Everything is ready.
10:32The experiment starts.
10:35First, the coffee has no scent.
10:39The person with the arrow is the first target.
10:48He turns around,
10:51but he doesn't pick it up.
10:55He seems to be concerned about this, too.
11:06Everyone passes by.
11:12Out of 17 people, only 0 picked it up.
11:16No one picked it up.
11:22Finally, Aromaru-kun starts.
11:31He's the first target.
11:36It's quite far.
11:38He turns around, but it's close.
11:43It's quite far.
11:44The second person turns around, too.
11:48It's just the scent.
11:50Does it have that much power?
11:52That's what he thinks.
12:06Aromaru-kun is the first target.
12:11He picks up the scent from far away.
12:14Wow.
12:16The result.
12:18When it smelled like coffee,
12:2012.5% of the 16 people picked it up.
12:25But there weren't many people who picked it up.
12:30He counts the people who passed by.
12:38When it didn't smell like coffee,
12:413% of the 61 people picked it up.
12:46When it smelled like coffee,
12:4811% of the 83 people picked it up.
12:55Compared to when it didn't smell like coffee,
12:574 times more people helped.
13:02When he reveals the purpose of the test to the testers,
13:06Oh, I got it.
13:08I was worried.
13:11I was worried.
13:13I thought it was dangerous, so I helped.
13:16When I smelled it again,
13:18I thought it smelled.
13:22So,
13:23it's true that people became 4 times more kinder with the scent of coffee.
13:29However,
13:31when you look back,
13:32the timing of dropping things is different.
13:35As an experiment, it is difficult to control the conditions.
13:40But there is a proper experiment that is the basis of this.
13:46This is an experiment conducted by Professor Sakai of Tohoku University in 2017.
13:54At this time, by smelling the scent of coffee,
13:57the percentage of people who picked up what was dropped
14:00increased by about three times.
14:03How is this difference created?
14:08There is such a research.
14:11Compared to when it smelled like coffee and when it didn't,
14:14and the state of the brain when it gave stress to the rat,
14:1814 types of proteins and genes that are said to be related to stress
14:22have changed in the direction of suppressing the stress reaction.
14:28The scent of coffee showed the possibility of increasing the stress system of the brain.
14:34According to Professor Sakai, who also supervised this experiment,
14:39I think there are probably several ways of thinking,
14:42but when you smell the scent of coffee, you feel good.
14:46I think that you can think of it as being kind to others in the form of sharing that good feeling.
14:56Did you understand the mysterious power of coffee?
15:03So, this is a summary of the health power of coffee.
15:09What is particularly expected from the health effects of coffee
15:12is the prevention of type 2 diabetes and the protection of liver function.
15:19In addition, the effects of fat burning, skin beauty,
15:22the reduction of the risk of having a cold, the reduction of the risk of brain hemorrhage,
15:25and the protection of cognitive functions are also expected.
15:34Hello.
15:36I'm Yoichi Fukushima, a professor at Daito Cultural University,
15:39and I'm familiar with the health effects of coffee.
15:44I've heard so much, but is this really true?
15:47Yes.
15:48Coffee is drunk all over the world,
15:51so there is a lot of research on the scale of tens of thousands of people around the world,
15:56and now it's probably the most data-rich food.
16:01In the latest research,
16:03it was found that drinking coffee for a year or two could extend your life expectancy by about two years.
16:10Does it have a skin beauty effect?
16:12Yes, it does.
16:13I was interested in the topic of skin,
16:16so I did some research,
16:18and it turned out that people who drink coffee don't have a lot of blemishes.
16:22The high oxidation power of coffee became polyphenol,
16:26so coffee was a drink that you could drink on a daily basis.
16:32I see.
16:33But it's not good for your skin, is it?
16:36As you know, coffee and caffeine have the effect of waking you up.
16:43That's right.
16:44It's attractive, but it also prevents you from sleeping.
16:50Caffeine takes a long time to develop.
16:54It takes about four hours to develop.
16:57So you should be careful when drinking coffee with caffeine late at night.
17:04What if it's non-caffeine coffee?
17:06That's a good point.
17:07Actually, it's called caffeine-less or decaffeinated.
17:11Decaffeinated coffee contains the same amount of polyphenols as coffee.
17:16So you should drink three times as much polyphenols a day.
17:21I see.
17:22I see.
17:23I see.
17:24I see.
17:25I see.
17:26I see.
17:27I see.
17:28I see.
17:29I see.
17:30I see.
17:31I see.
17:32Here are some tips on how to drink coffee.
17:34If you want to drink coffee to improve your health,
17:37you should drink three cups of black coffee a day.
17:41However, be careful not to drink too much.
17:46If you are a middle school student or a pregnant woman,
17:49you will be affected by caffeine.
17:52If you are worried about high blood pressure,
17:54caffeine can temporarily increase your blood pressure.
17:58So I recommend you to drink at least one cup a day.
18:03Also, if you are prone to stomach acid,
18:05I recommend you to drink coffee after meals.
18:10The new world of coffee.
18:13Here are some tips on how to make delicious coffee.
18:21Speaking of the taste of coffee,
18:23Blue Mountain or Kirimanjaro,
18:25don't you think it depends on the beans?
18:28That's not all.
18:32There is only one way to make hot water.
18:37The taste of coffee changes dramatically.
18:41You just pour hot water, right?
18:43Does the taste of coffee really change
18:46just by pouring hot water?
18:48So, the tools and beans are exactly the same,
18:51but prepare the coffee prepared by two people with different ways of pouring.
18:56Ask people on the street to drink and feel the difference.
19:00Is there a difference?
19:02And vote which one you think is delicious.
19:08Mr. Takayuki Ishitani is the one who pours the red coffee.
19:14He won the first place in Japan three times.
19:17He won the third place in the World Cup in May last year.
19:21He is one of the baristas who represents Japan.
19:24Great!
19:26The one who pours the blue coffee is
19:28Miura, who likes coffee but doesn't drink it.
19:34I feel like a barista.
19:37Will there be a difference?
19:40I like coffee, so I don't drink it.
19:42When he looks at how Miura pours the coffee,
19:45he pours the hot water into the coffee powder.
19:50Good, good.
19:52Mr. Ishitani is interested in how he pours the hot water.
19:56When he drinks it,
19:59It's interesting.
20:02It's interesting.
20:04It's interesting.
20:06It seems like there is a difference.
20:10But will the average person be able to tell the difference?
20:13Let's find out.
20:20It's totally different.
20:21It's totally different.
20:22You can tell the difference as soon as you drink it.
20:25You can tell the difference as soon as you drink it.
20:27Only the way he pours it.
20:29Only the way he pours it.
20:30It's totally different.
20:32It's totally different.
20:34Will there be a difference?
20:36It's the same beans.
20:40Really?
20:42You're lying.
20:44You're lying.
20:46I'm not lying.
20:47You shouldn't lie.
20:49You shouldn't lie.
20:52Out of the 52 people who drank it on this day,
20:5549 of them said it was different.
20:58It seems like the taste is totally different.
21:02What kind of difference is there?
21:05I don't know if it's the acidity of the red beans, but it's strong.
21:09The acidity of the red beans is stronger.
21:13Mr. Ishitani's barista coffee has acidity and a strong taste.
21:19This one is just bitter.
21:22Mr. Miura's coffee has a strong bitterness.
21:25It's not the taste of the beans.
21:28It seems like the barista coffee is more popular.
21:31But the result is...
21:3433 to 19.
21:36Mr. Miura is also considering it.
21:39Everyone has their own taste,
21:42but there is a professional skill in making the taste you aim for.
21:46What we do is to make the same taste all the time.
21:51So, I think we can make a coffee with a strong taste.
22:02It's good, though.
22:03It's good.
22:06It's totally different.
22:07It's totally different.
22:08It's totally different.
22:09Mr. Ishitani is doing a good job.
22:11Mr. Miura hasn't taken out all the beans yet.
22:16The beans are supposed to be the same,
22:18but why is there such a difference?
22:22The secret is...
22:23in the true form of the coffee beans.
22:30In search of the true form of the coffee beans,
22:33we visited Okinawa.
22:38Mr. Tatsumi Kishimoto, a farmer, guided us.
22:43This is a field.
22:47This is a coffee field.
22:49It is cultivated in Okinawa and the Ogasawara Islands in Japan.
22:54It's being made.
22:57Now, let's see the true form of the coffee beans.
23:02This is a coffee cherry.
23:05Coffee cherry?
23:07Coffee cherry?
23:09Yes, coffee is not made from beans.
23:11It's made from coffee trees.
23:14In other words, it's a tropical fruit.
23:16And...
23:20It's a seed.
23:21It's white.
23:23What does it smell like?
23:26It smells like a sweet fruit.
23:30That's right.
23:32But it doesn't smell like coffee at all.
23:34That's right.
23:35That's right.
23:36That's right.
23:37In this state, it doesn't smell like coffee at all.
23:42Then, what does it taste like?
23:46It's bad.
23:48It's like eating a tree.
23:51That's right.
23:52It's the first time I've ever smelled coffee or tasted bitterness.
24:00It's the first time I've ever seen someone eat it raw.
24:04That was fast.
24:05I wanted you to say it first.
24:08If you ask me, this raw coffee bean is much lighter in color than the coffee beans you usually see.
24:18It's called roasting, which means heating the seeds at a high temperature and drying them.
24:24The aroma and taste of coffee are born for the first time by roasting.
24:30Coffee seeds contain a lot of amino acids and sugar, which are necessary for germination, along with chlorogenic acid.
24:41Chlorogenic acid and amino acid sugar are reacted by roasting.
24:47Various bitter ingredients are born, leading to deep bitterness.
24:51Also, the rich acidity is created by the dissolution of sugar and chlorogenic acid by heat.
25:02As well as the aroma, there are about 300 kinds of aroma components in raw coffee beans.
25:08It is known that there are 900 kinds of aroma components after roasting.
25:12The roasted coffee beans are solidified with acidity, bitterness, and aroma.
25:17But at this rate...
25:21It's too bitter to taste anything else!
25:24That's why it's important to pour hot water.
25:28Dissolve the coffee beans.
25:31The taste and aroma that were hidden in the bitterness will be released.
25:37The taste and aroma that were hidden in the bitterness will be released.
25:45We experimented on how hot water would bring out the taste and aroma.
25:50We came to the research facility of the largest coffee maker in Japan.
25:57We were guided to a suspicious room.
26:00This is a room to develop the technology to discern the taste and aroma of coffee.
26:09We can tell the difference between coffee by the color, taste, and smell.
26:18There is a Persian flavor.
26:20This is an Indonesian mandarin.
26:22I was able to guess.
26:24The expert of instant coffee, Mr. Chikako Nakai.
26:28He is a professional in taste and aroma, who also evaluates the quality of coffee in this manufacturer.
26:35He will do an experiment with this power.
26:40First, pour hot water into the coffee.
26:44Divide the extraction liquid into a certain amount from the beginning.
26:48Divide the extraction liquid into a certain amount from the beginning.
26:51Divide the extraction liquid into a certain amount from the beginning to the end in four stages.
26:59What kind of difference will occur at each stage?
27:04We will examine it with the expert's nose and tongue.
27:09First, the first extraction liquid.
27:12The second extraction liquid.
27:16It tastes like a fruit.
27:19It has a bright taste.
27:22It has a strong concentration.
27:28It has a strong acidity and aroma like a fruit.
27:34The second extraction liquid.
27:38It has a strong sweetness.
27:42It has a strong acidity and aroma like a fruit.
27:45It has a strong sweetness.
27:49The third extraction liquid.
27:53It has a bitter taste.
27:57It has a slight sweetness.
28:02It has a bitter taste.
28:07The last extraction liquid.
28:09It has a bitter taste.
28:12It has a bitter taste and a slightly sticky feeling.
28:23It has a strong bitterness.
28:28Furthermore, we will analyze it with a taste analyzer.
28:31In the first stage of extraction, it has a strong acidity.
28:37In the second stage, it decreases.
28:41In the second stage, it has a strong bitterness.
28:45In the first stage of extraction, there is acidity and aroma.
28:50In the second stage, there is a strong bitterness.
28:54Now, the Special Box is open.
28:56Open!
29:00It's the barista, Takayuki Ishitani!
29:02Hello!
29:04Nice to meet you.
29:06Nice to meet you, too.
29:10Ishitani, what do you do as a barista?
29:14I make coffee to entertain customers.
29:20Why did you want to become a barista?
29:23I can't drink coffee at all.
29:25You can't?
29:26I can't drink it. It's not tasty.
29:28Oh, no.
29:29But it tastes different depending on the person who makes it.
29:33That's what you noticed?
29:34That's what I found interesting.
29:36Let's see how barista Ishitani makes coffee!
29:41What's the most important point, Ishitani?
29:44First of all, the temperature of the water.
29:48Today, I'm going to extract it at a temperature of 90 degrees.
29:52This is the best temperature to extract the acidity and bitterness of the coffee.
29:59Ishitani, I can't measure the temperature of water at home.
30:05What should I do?
30:07At home, we boil the water in a kettle.
30:11If you transfer it to another container, the temperature will drop by 10 degrees.
30:15So, transfer the boiled water to another container and pour it in.
30:19I see. It's easy to understand.
30:20Now, I'm going to pour the water in four different containers.
30:25Next, what should I do when I pour the water in?
30:28The next step is to wet the container.
30:35The powder is starting to swell, which means it's ready to be wet.
30:39The container is ready to extract the acidity of the coffee.
30:44This is the bean.
30:46You can see a lot of small holes, right?
30:49Like this.
30:51There are a lot of small holes in the coffee bean.
30:56The air inside the hole is in the way of the water and the bean.
31:04So, if you let the water soak in and let the air out,
31:08the beans will be easier to dissolve.
31:12I see.
31:14You should let the water soak in for about 30 seconds.
31:19What is Ishitani-chan doing in those 30 seconds?
31:22I'm trying to make the coffee taste better.
31:25I see.
31:27Now, I'm going to pour in the second cup.
31:29I'm going to pour in a little more than the first cup.
31:33This is when the coffee extracts the flavor and acidity of the coffee.
31:39It smells good.
31:41The coffee extracts the flavor and acidity of the coffee thanks to the water.
31:46Now, the third cup.
31:48The third cup is so fast.
31:49Yes, it's so fast that you can pour in the coffee right away.
31:53I usually pour in the coffee from the second cup to the third cup.
31:56But I pour in the coffee from the third cup to the fourth cup in about five seconds.
32:00Now, the fourth cup.
32:03I pour in the coffee from the fourth cup to the center.
32:06You don't have to stir it.
32:07At first, you were pouring in the coffee in a circular motion.
32:11Now, you're pouring in the coffee from the center.
32:13Yes, I'm adjusting the thickness of the coffee.
32:16So, I recommend that you pour in the coffee from the center without stirring it too much.
32:23You've been looking at the weight and the number of cups, right?
32:27Is this important?
32:29Yes, this is the most important thing to determine the concentration of the coffee.
32:34The ratio of the coffee to the water is about 1 to 1.5 times the amount of water.
32:41That way, you can make your coffee taste better.
32:46If you follow this recipe, your coffee will taste even better.
32:51Oh, you're right.
32:52The coffee is ready.
32:54Freshly brewed coffee.
32:57Thank you for the coffee.
32:59Here you go.
33:00It smells so good.
33:04It's so good.
33:12It's so good.
33:14It's so good.
33:17It's so good.
33:19It's sour and sweet at the same time.
33:22Yes.
33:23Now that we know how to brew Ishitani's coffee,
33:26Miura-chan, who we just competed with, is here.
33:29Here you go.
33:31The temperature of the water is 100°C for Miura-chan and 93°C for Ishitani-san.
33:37The amount of water is the amount of coffee, but it's a bit more.
33:41And there's no steam.
33:44How does this make a difference?
33:47Ishitani-san said it was funny after a minute.
33:51It was a bit cold outside, so I set the temperature to 93°C.
33:56But it's 100°C for Miura-san, so if you brew it at a high temperature,
33:59the coffee will be too strong.
34:02It will bring out the negative aspects of the coffee.
34:05But I didn't steam it.
34:07I didn't prepare the ingredients.
34:09I just used strong ingredients.
34:11It's a way of brewing that contradicts each other.
34:14So when I drink it, it tastes good sometimes.
34:16What do you mean, sometimes?
34:19Sometimes it tastes bad.
34:20Hey, hey.
34:21If you measure it, it will taste good every time.
34:27Ishitani-san, what should I do if I want bitterness?
34:31Bitterness is also important for Mura-shi.
34:34Please brew it longer.
34:37If you brew Mura-shi longer, the bitterness will come out well.
34:43Thank you, Ishitani-san.
34:49This is a summary of how to brew coffee.
34:51The amount of beans and hot water is 1 to 15.
34:54The temperature of the hot water is 90°C.
34:57The way to brew it is divided into 4 parts.
34:59The first Mura-shi is 30 seconds.
35:02The second part is to brew a large amount.
35:05The third part is to draw a circle.
35:08The fourth part is to pour it straight in the middle.
35:12This is the way to brew Ishitani-san's delicious coffee.
35:17If you like bitterness, I recommend brewing Mura-shi for a long time.
35:23Please try various things and find your favorite coffee.
35:30The third part of the new world of coffee is...
35:33The new coffee seasoning for cooking kakuage.
35:37It's not just about drinking.
35:39It's a great way to improve your home cooking with coffee.
35:43Let me introduce it.
35:46He came to a Spanish Basque restaurant in Tokyo.
35:53This restaurant uses coffee in a unique way to cook.
36:01Excuse me.
36:03The red sauce is used for the omaru shrimp saute.
36:07It's beautiful.
36:08He can't see any coffee at first glance.
36:12I'm going to finish it up.
36:14I'm going to add the scent of coffee to the foam.
36:19The scent of coffee?
36:25He puts foam-like butter on top of the coffee
36:29to add a lot of scent as a secret ingredient.
36:32What's that?
36:35He's going to finish the dish with that.
36:40Even so, isn't the scent of coffee too strong?
36:44When he smells it...
36:47Rather than the scent of coffee,
36:50it's more like the scent of the shrimp.
36:54That's right.
36:56Even when he tries it...
37:04It's really good.
37:08I don't really feel the scent of coffee.
37:12Is that so?
37:14What does that mean?
37:16Seafood and the scent of coffee are one thing.
37:20I want to make use of the scent of coffee
37:23and make the original taste of the ingredients stand out.
37:30Make the ingredients stand out.
37:32This effect of the scent of coffee
37:34is also used in this restaurant.
37:38Here you go.
37:40It looks really good.
37:43This is a simple-looking soy sauce ramen.
37:47Actually, the oil floating in this soup
37:50isn't just any oil.
37:54He adds coffee to the chicken oil.
37:59He adds coffee to the chicken oil.
38:02He's adding quite a lot of it.
38:06He extracted a lot of the aroma.
38:09It's almost like coffee.
38:16It doesn't interfere with the taste of the ramen.
38:19It makes the taste of the ramen stand out.
38:23Why did he add coffee to the ramen?
38:27I wanted to make a difference
38:29between the original soy sauce ramen
38:32and this ramen.
38:34The aroma is completely different.
38:36I want to eat it.
38:38Both the shrimp sauté and the ramen
38:40used the scent of coffee as a secret ingredient
38:43to make the dish stand out.
38:49Why does coffee make the taste of various ingredients stand out?
38:53If you analyze the scent of coffee,
38:55you'll find this scent.
38:59Yogurt, shiitake mushroom, cabbage,
39:04freshly chopped green pepper,
39:07boiled potato, shrimp sauté,
39:11nuts, caramel, and soy sauce.
39:19This is the result of analyzing the scent of coffee.
39:23There are other scents as well.
39:27It is thought that each scent
39:29brings out the flavor of the ingredients
39:31that have a similar scent.
39:35That's why coffee goes well with various ingredients.
39:40To make use of this feature,
39:42this is what Torisetsu has developed.
39:46It's super easy.
39:48It's called cooking kakuage coffee oil.
39:51Coffee oil?
39:54All you need to do is add a little bit to the dish.
39:57For example, add a little bit to this clam chowder.
40:06With just this, you can enhance the scent and bring out the flavor.
40:10You can make your own kakuage.
40:13KAKUAGE COFFEE OIL
40:17All the ingredients we have here
40:19are from a convenience store near NHK.
40:22I see.
40:23I'm familiar with this. I buy this a lot.
40:26First, try the clam chowder as it is.
40:29Itadakimasu.
40:30Itadakimasu.
40:33It's very good.
40:35Yes, yes.
40:36Now, try the coffee oil next to it.
40:44Huh?
40:45The coffee oil smells like coffee.
40:48Yes, it does.
40:49Yes, it does.
40:55What?
40:58This is strange.
40:59LOL
41:00It has a very simple scent.
41:02What is it?
41:04The scent is...
41:06You can feel a little bit of coffee at the end.
41:11What is it?
41:12Clam chowder is a type of seafood, right?
41:15The scent of seafood is very strong.
41:17Yes, it is.
41:18It's strange.
41:20How do you make pasta with this?
41:22How does it taste?
41:24I can't imagine how it tastes.
41:27It has a strong scent.
41:33Wow, it's great.
41:35This is it.
41:38The bitterness of the clam chowder
41:40brings out the sweetness of the meat sauce.
41:45I can feel it.
41:46Yes, I can feel the taste of the clam chowder.
41:49We also prepared ice cream that you can buy at a convenience store.
41:53It's ice cream.
41:54This is definitely delicious ice cream.
41:57Wow, it's great.
41:58Wow.
41:59LOL
42:00LOL
42:01It's so good that I can't help laughing.
42:03It's so good.
42:04It's so good.
42:05The coffee oil is amazing.
42:07It brings out the sweetness from the clam chowder.
42:11It goes well with anything.
42:13It's great.
42:15Let's open this dish.
42:18Yes.
42:19One, two, three.
42:20Wow.
42:22Wow.
42:24What's on this chicken sauté is
42:26the scent of coffee transferred to fresh cream
42:29and added salt.
42:31Let's eat.
42:38Wow, it's great.
42:40What?
42:42It's great.
42:43LOL
42:44Wait a minute.
42:45LOL
42:46It's so good.
42:47What is this sauce?
42:48It's a very expensive dish.
42:50It's a little different from sweet and salty.
42:53Yes.
42:54What is this?
42:55The scent of fresh cream and coffee is so good.
42:59Here is how to make kakuage coffee seasoning.
43:03First, prepare the kakuage coffee oil.
43:06The ingredients are salad oil,
43:08ground coffee beans,
43:10and a tea filter.
43:12Add the ground coffee to the salad oil and mix well.
43:16Heat it in the microwave at 500 watts for 1 minute.
43:20Stir the heated oil again and leave it for 1 minute.
43:24Strain it with a tea filter,
43:26and the kakuage coffee oil is ready.
43:30You only need to add a little to your usual cooking.
43:35It is recommended to use fish or meat.
43:41Please use it up within a week.
43:45Next, how to make fresh cream with coffee scent.
43:49Put coffee beans in fresh cream and soak it overnight in the refrigerator.
43:55Add salt and sugar as you like and use it for cooking and snacks.
44:00Let's use up the cream we made in about two days.
44:05Also, be careful not to use too much coffee oil or fresh cream.
44:10For one day, use one teaspoon of oil,
44:13and one tablespoon of fresh cream.
44:17How did you like today's tutorial?
44:21You can also download the recipe for kakuage coffee seasoning
44:25from the QR code here.
44:27Please take a look!
44:35Thank you for watching!