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00:00Let's get excited for the weekend on Friday night!
00:04The guide is these two people, who have decided on one theme each time and are introducing delicious dishes.
00:12Here we go again this week, Age-Age-Meshi!
00:16Okada-san, what are we doing this week?
00:19This week, we are going to make a special dish called Age-Age-Meshi.
00:25Here we go again this week, Age-Age-Meshi!
00:29Okada-san, what are we going to eat this week?
00:31This week, we are going to eat the world's three largest soups!
00:34Wow, that's our first theme!
00:36It's worldwide!
00:37That's right!
00:38So, we are going to wear jackets!
00:39Yes, that's right!
00:40Let's be a little more formal!
00:41I'm the only one!
00:42Oh, I'm sorry!
00:43Well then, let's go!
00:49Age-Age-Meshi. This week's theme is the world's three largest soups.
00:53Tomoyamu-kun, from Thailand, is known for its sourness and spiciness.
00:58Chinese shark fin soup, made with high-grade shark fin.
01:04And, French bouillabaisse, filled with the umami of seafood.
01:11So, let's start with the Age-Age-Meshi!
01:23Age-Age-Meshi. This week's theme is the world's three largest soups.
01:27Our first stop is Tamagusuku, in Nanjo-City.
01:31Okada-san, we have arrived at Nanjo-City.
01:33This is Tomoyamu-kun!
01:37It's so hot!
01:38It's so cold!
01:39Let's get inside!
01:40Let's go!
01:42Tomoyamu-kun, from Thailand, is known for its sourness and spiciness.
01:45Chinese shark fin soup, made with high-grade shark fin.
01:48And, French bouillabaisse, filled with the umami of seafood.
01:54In the residential area of Tamagusuku, Nanjo-City,
01:57this year marks the 30th anniversary of its establishment,
02:00the Thai restaurant, Shamu.
02:02Inside the Asian Taste Mansai restaurant,
02:05there is a table and a seat,
02:07so you can relax at home.
02:10This is the soup made by the owner from Okinawa.
02:14This is Tomoyamu-kun.
02:16Tomoyamu-kun!
02:18It smells so good!
02:21It smells so good!
02:25This is the representative Thai soup, Tomoyamu-kun.
02:30In Thai, Tomo means to boil, and Yamu means to mix.
02:34Kun means shrimp,
02:36and it means to boil, mix, and make shrimp soup.
02:40Let's try the soup first.
02:45It's so good!
02:47Before the spiciness, you can taste the sourness.
02:51It's so good!
02:53The soup stock is so gentle.
02:56It's like Tomoyamu-san.
02:59Tomoyamu-san!
03:01Tomoyamu-san is so kind!
03:03Tomoyamu-san is so kind!
03:08The base of the soup is chicken, onions, and celery,
03:11which are cooked for 5 hours.
03:14The Tomoyamu paste is the original Tomoyamu paste
03:19with garlic, chili pepper, nam pla, shrimp paste, and shallots.
03:24In a clay pot, add Tomoyamu paste,
03:27diced orange leaves,
03:29Thai ginger,
03:31lemongrass,
03:33and mushrooms.
03:35Add chicken soup, lemon juice, and nam pla
03:39to add sourness and richness.
03:43When it boils, add shrimp.
03:45When it's cooked, add coriander and it's done.
03:49What's this smell? Is it lemongrass?
03:52It's lemongrass, diced orange leaves,
03:55and Thai ginger.
03:57Is it real?
03:59Yes, it is.
04:00I'm getting used to this taste.
04:03It's getting spicy.
04:05Does it get spicier as you eat?
04:08It's so refreshing and easy to drink.
04:10It's good for a tired body.
04:17Tomoyamu paste contains herbs and spices,
04:20so it warms you up
04:22and improves your immune system and prevents colds.
04:25It's said to be good for your health.
04:29By the way, you can increase the spiciness of the soup,
04:33so call the staff when you order.
04:38Now, let's try the shrimp.
04:45It's good.
04:47The shrimp is sweet.
04:49It's good.
04:51It has a strong flavour.
04:54The shrimp is soft and has a strong sweetness.
04:58It's called Manamei shrimp.
05:01It's spicy, but it has a refreshing flavour.
05:04It's also very chewy.
05:06Once you try it, you'll definitely get used to it.
05:11Next, let's try this.
05:14It's Pad Thai.
05:16Here it is.
05:17Pad Thai is famous in Thai cuisine.
05:19Yes, it is.
05:20It's my first time trying it.
05:23Pad Thai.
05:24Oh, really?
05:28This is Pad Thai, a Thai-style yakisoba.
05:33It looks like a chanpuru.
05:37The aroma is similar to our cuisine.
05:40It's similar to our cuisine.
05:44To make it,
05:46put chicken, carrot, onion, and egg in a frying pan and stir-fry them.
05:52Then, put the flat noodles in a tube made of Thai rice called Sendeku
05:58and stir-fry them.
06:00Season with chicken soup, sugar, chili sauce, dried shrimp, and nam pla.
06:08When the noodles become soft,
06:10add fried peanuts, chives, and bean sprouts.
06:13Mix them quickly and put them in a bowl.
06:17Lastly, sprinkle Okinawa's cherry shrimp on top and it's done.
06:23Now, let's try Yuri's first experience of Pad Thai.
06:27How does it taste?
06:31It's my first time tasting it.
06:34It's good.
06:35It's good.
06:36It's like Yuri's Pad Thai.
06:37It's good.
06:38The noodles are bouncy.
06:41Yes.
06:42It's bouncy.
06:44It's bouncy.
06:45It's totally different from Japanese yakisoba.
06:49The texture of vegetables is similar to Okinawa's chanpuru.
06:53Onions, carrots,
06:55and chives.
06:56Chives.
06:57If it were me, I would add papaya.
07:00Papaya?
07:02If you add papaya,
07:04it should be good.
07:06I feel like I've eaten it before.
07:10You don't have to cook in Okinawa.
07:12That's true.
07:15It's good enough.
07:16It's good enough.
07:18Pad Thai is a Thai national dish that combines Thai and Okinawa.
07:23If you like noodles, please try it.
07:28The lunch time starts at 11.30,
07:31but it's quite crowded,
07:33so I recommend you to have plenty of time for lunch.
07:38Tomoyamu, who has a habit of sourness and spiciness,
07:41and Pad Thai, which has chewy noodles, are very delicious.
07:44Gochisosamadeshita.
07:47After the commercial, a delicious soup using high-quality ingredients is served.
07:58The theme of this time is the three largest soups in the world.
08:03The second restaurant is Ginoanshi Oyama.
08:07The second restaurant is Ginoanshi Oyama.
08:09Mr. Okawa, what is this?
08:11This is Fuka-hine soup.
08:13Fuka-hine? Is it good?
08:15It's good because it's deep-fried.
08:17I agree.
08:18Let's go.
08:22Ginoanshi Oyama was established in 1945.
08:26It's a Chinese restaurant with a history of more than 100 years.
08:29The restaurant has 200 seats and is spacious.
08:32It's a retro restaurant, but it has a high-class atmosphere.
08:35There is a large round table,
08:37so everyone can enjoy various dishes.
08:41What is the soup served here?
08:44This is Fuka-hine and crab meat soup.
08:46Wow, it's here.
08:48There is crab meat in it.
08:50One, two, open.
08:52Wow, it's beautiful.
08:54It's good. I can see it.
08:57It smells so good.
09:02This is the best Chinese dish.
09:05It's Fuka-hine soup made with Fuka-hine.
09:08It's made with Fuka-hine from Kesennuma.
09:12It's dried and steamed for 15 minutes.
09:17The soup is seasoned with umami seasoning, salt, oyster sauce, and tamari soy sauce.
09:28Then, the crab meat and Fuka-hine are put in and boiled for about a minute.
09:34The soup is thickened with potato starch,
09:36and the egg white is put in and mixed.
09:41Now, let's try the soup with crab meat and Fuka-hine.
09:52It's delicious.
09:55It's delicious.
09:57It's delicious.
09:59It's delicious.
10:03It's delicious.
10:05Fuka-hine has a lot of collagen.
10:11The fiber is amazing.
10:14It's delicious.
10:16It's the best.
10:19Fuka-hine has a lot of gelatin, which is slippery and chewy.
10:24By boiling it, it absorbs the umami of the soup and becomes soft.
10:30Fuka-hine goes well with crab meat and soft egg.
10:37After I took a bite, I was so happy.
10:43I'm so happy.
10:45The ingredients are very good.
10:47So, it has a gentle taste.
10:50It's great.
10:51It's great.
10:52It's good.
10:53It has crab meat,
10:55so it has the umami of crab meat and Fuka-hine.
11:00It's delicious.
11:02In Kujaku-ro, there is not only soup, but also Fuka-hine, so please try it.
11:10Next, we will introduce this.
11:13It's shrimp chili fried rice.
11:15Wait.
11:16It's amazing.
11:17There is shrimp chili on top of fried rice.
11:19It's a good combination.
11:21Isn't it the best?
11:22It's the best.
11:23There was no Fuka-hine soup left, so I wanted it.
11:29This is shrimp chili fried rice with egg fried rice for lunch.
11:36First, try the fried rice.
11:42It's good.
11:43It's good.
11:44It's good.
11:45The fried rice is good.
11:47It's good.
11:49What kind of flavor is this?
11:52It's a simple egg fried rice.
11:54I see.
11:56Put the egg in a pan with oil.
12:00When the egg is half-cooked, put the rice in it.
12:03Stir-fry the egg with a ladle so that it is entwined with the rice.
12:09Considering the balance with shrimp chili,
12:11the seasoning is very simple.
12:13There is only umami seasoning and salt.
12:17When the whole is seasoned,
12:19put the green onion and stir-fry it.
12:22Egg fried rice is completed.
12:26Now, let's eat it with shrimp chili.
12:34It's good.
12:35This is it.
12:38This completes the dish.
12:40I see.
12:41It's good.
12:42It's good.
12:45Shiba shrimp is used for shrimp chili.
12:50Put the shrimp in plenty of oil.
12:52When the shrimp is cooked for about 15 seconds,
12:54take it out.
12:58The seasoning is homemade sauce with Doubanjiang, sugar, ketchup, and vinegar.
13:06The sauce is made with pork and chicken.
13:09Put the green onion and shrimp in it and stir-fry it.
13:14Finally, thicken it with potato starch.
13:16Then, the shrimp chili is completed.
13:18Finally, put the shrimp chili on top of the fried rice.
13:23Then, the shrimp chili fried rice is completed.
13:28The shrimp is big and very plump.
13:32This is Shiba shrimp.
13:34The egg white is entwined at the stage of preparation,
13:37so it is plump.
13:39I see.
13:40I see.
13:41This is good.
13:43This is the best.
13:44It's spicy.
13:45I felt the spiciness of the shrimp chili.
13:50It's good.
13:51It's spicy.
13:54A simple seasoned fried rice and spicy shrimp chili.
13:58This is the best combination.
14:02The fried shrimp shumai is also delicious, so please try it.
14:08The smooth texture of the soup and the best combination of shrimp chili fried rice were delicious.
14:19After the commercial, the French Mediterranean cuisine appeared.
14:31The theme of this fried rice is the three largest soups in the world.
14:36Finally, we came to Onnason Nakadomari.
14:41We came to Onnason.
14:43Mr. Okawa, what is this?
14:45This is a Viennese soup.
14:47It's a seafood soup.
14:49It's French.
14:50That's right.
14:52Let's go.
14:55In Onnason Nakadomari,
14:58there is a casual French restaurant called Restaurant Ildre Okinawa,
15:03which is run by Chef Hiroyuki Sakai, who is famous for his skill in cooking.
15:07The restaurant has 48 tables and is bright and spacious.
15:12You can see the sea of Onnason.
15:16What soup will we have here?
15:19This is a French soup called bouillabaisse.
15:24It's here.
15:25It's here.
15:26I love it.
15:30This is bouillabaisse, which is made by stewing seafood and herbs from the French Provence region.
15:38The ingredients are seafood mix consisting of shrimp and squid,
15:43mussels, shrimp, clams, and white fish.
15:49All the ingredients are put in a pot and the original soup is poured over the whole thing.
15:56The pot is put on the fire and boiled for about 10 minutes.
15:59Let it rest for a while and let the soup soak in the ingredients.
16:05The bouillabaisse is a tomato-based soup with the umami of seafood.
16:10How does it taste?
16:14It's delicious.
16:17It's delicious.
16:19The umami is concentrated.
16:22It's the best.
16:25It's coming out.
16:27It's delicious.
16:29It's delicious.
16:30It's the best.
16:31The umami of shrimp, shellfish, and fish is coming out.
16:40It's amazing.
16:41The umami is coming out.
16:43Where do you get the soup from?
16:47We get it from the original Italian broth.
16:52It's called Brod Pesce.
16:54It's a fish broth with tomato.
16:59We use crab miso, shrimp broth, and saffron to make the soup.
17:09You put crab miso in the soup.
17:11You put crab miso in the soup.
17:14You also put shrimp broth in the soup.
17:18It's amazing.
17:19There are various ingredients from Italy and France.
17:23That's right.
17:26Now, let's try the fish.
17:36How does it taste?
17:38It's delicious.
17:40I'll eat it properly.
17:43The umami is concentrated.
17:48It's delicious.
17:49It's delicious.
17:50The meat is soft and delicious.
17:56The fish is caught near the sea.
18:00The type of fish changes depending on the day.
18:04On this day, we use Hime Dai, which is called Mamachi in Okinawa.
18:10We also eat garlic oil, chopped tomatoes, and bruschetta with cheese.
18:23It's delicious.
18:25It's good.
18:26It's crispy.
18:28It's very good.
18:30It has a balance of sourness, richness, and saltiness.
18:35It's delicious.
18:36I want to take it home.
18:37I want to take it home.
18:40I want to eat it in my house.
18:41I want to eat it in my house.
18:47The flavor of garlic oil, the sourness of tomatoes, and the richness of cheese are integrated.
18:53Bruschetta goes well with Viya base.
18:58Also, garlic, paprika, potatoes, mayonnaise, and rouille are added to Viya base.
19:06You can enjoy the taste change.
19:08Please try it.
19:12Next, we will introduce this.
19:15This is US beef prime beef.
19:18This is a steak.
19:19It's here.
19:20It's a steak.
19:26This is the prime beef steak, which is popular in the restaurant.
19:31Prime beef is classified as the top beef among American beef.
19:36It is very juicy and has a soft texture.
19:42First of all, I put salt on Tamahigajima, which is characterized by softness.
19:53It's delicious.
19:55The meat is sweet.
19:58Is this US beef?
19:59That's right.
20:00It's very delicious.
20:02The quality of the meat is also very good.
20:05Salt goes well with this.
20:06Salt also does a good job.
20:09You are good at making the sauce.
20:13Next, I will try the original sauce with mustard and chopped onions.
20:23It's sweet.
20:25It's delicious.
20:27The sweetness of the meat and the sweetness of the onions in the sauce go well together.
20:36It becomes more delicious.
20:38That's right.
20:40Mustard is also good.
20:43Is this a Japanese-style sauce?
20:46That's right.
20:47This is a Japanese-style sauce.
20:48I also use soy sauce.
20:50However, the ingredients are a little expensive.
20:54I can't tell you the price.
20:55What do you put in soy sauce?
20:59Is it garlic?
21:01I put apples in it.
21:03You may say that if you put a little more.
21:09The vegetables baked in an iron pan and oven are also very delicious.
21:13Please try it.
21:16In Irdre, Okinawa, there is a chapel.
21:19In addition to weddings and photo weddings,
21:22the restaurant can also be used as a wedding party.
21:27Therefore, there is a change in the amount of money and business hours.
21:30Be sure to ask before coming to the restaurant.
21:34Thank you for the meal.
21:37This is the restaurant I introduced this time.
21:40For more information, please check the SNS or ask the restaurant.
21:47Now, here is the announcement of the viewer's gift.
21:51Okinawa Coca-Cola Bottling.
21:54Now, here is the announcement of the viewer's gift.
21:57Now, here is the announcement of the viewer's gift.
21:59Okinawa Coca-Cola Bottling.
22:01950ml PET bottle, 12 bottles for 6 people.
22:08Kumejima Kumesen.
22:09Cup Aomori.
22:10Ultimate water.
22:113 sets for 3 people.
22:15For more information, please search AGEAGE MESHI.
22:21Now, AGEAGE MESHI is distributed by FOD and TVer.
22:25For more information, please search AGEAGE MESHI.
22:30You can read AGEAGE MESHI on the web.
22:35Next week's theme is Okinawa Soba.
22:39Let's raise our spirits with warm soup tonight.
22:54Next week's theme is Okinawa Soba.
22:59Let's raise our spirits with warm soup tonight.