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00:00This time, the person who came to Japan is...
00:06Christine!
00:09Welcome to Japan!
00:13Hi!
00:16I'm so excited to experience this!
00:22It's like this.
00:25Christine is from Germany.
00:31She lives in...
00:37Hamburg, a northern city.
00:43I think it's around here.
00:51Hello!
00:53Welcome!
00:55I'm Christine.
00:57Nice to meet you.
00:59I'm Yoruku-san.
01:01Nice to meet you.
01:03What a wonderful house!
01:07There are so many things here.
01:10Yoruku-san, the sculptor's husband, lives with Christine.
01:16What is a Japanese thing that you can't stop loving?
01:23It's burdock.
01:25Burdock?
01:27You make it with these vegetables.
01:30I think everyone in Japan likes it.
01:34It's food.
01:39Could this be...
01:45Kenchin-jiru?
01:47Kenchin-jiru!
01:49Kenchin-jiru!
01:51Look at this.
01:53It looks delicious!
01:57I love Kenchin-jiru.
02:03Kenchin-jiru warms you up in the cold winter
02:08by using daikon, burdock, and carrots.
02:13It's different from Kenchin-jiru.
02:16About 770 years ago,
02:19Kenchin-jiru was invented in Kamakura.
02:28It's called Kenchin-jiru because it's raw.
02:33I didn't know that.
02:35Kenchin-jiru spread all over the country
02:39and became a local dish.
02:43It's famous for its unique name and seasoning.
02:47Now, Kenchin-jiru is used in udon and soba.
02:53It depends on the region.
02:56Ken-chan!
02:59German soup is made with consomme.
03:02Japanese soup is made with natural ingredients.
03:05I was surprised.
03:08Christine is a yoga instructor.
03:12She's interested in eating vegetables.
03:16So, she's going to cook chicken.
03:19A window!
03:22Vegetables are stored outside the window.
03:27Look at this.
03:30Look at this.
03:32Isn't it great?
03:35In fact, to make Kenchin-jiru,
03:38she rented a field of about 12 plants
03:41and grew vegetables herself 3 years ago.
03:44She made a field of Kenchin-jiru.
03:47If you put it in the refrigerator, it deteriorates quickly.
03:50So, I put it outside the house in winter.
03:54In Hamburg, the temperature is below 10 degrees in winter.
03:58Instead of a refrigerator,
04:01Christine became interested in Japanese culture
04:04when she was a student.
04:07She was interested in the world of Ukiyo-e
04:10by Hiroshige Utagawa.
04:13Finally, she became interested in food culture.
04:16Does it mean she loves Japan?
04:19So, she found Kenchin-jiru in a Japanese cookbook.
04:22Kenchin-jiru is made with vegetables only.
04:26Therefore, the recipe is self-taught.
04:31I want to learn how to cut vegetables.
04:34I want to learn how to cut vegetables.
04:41Carrots are cut like the shape of a ginkgo leaf.
04:48Burdock is cut like a pencil.
04:52Burdock is cut like a pencil.
04:55Is this correct?
05:02Dashi is made with shiitake and kelp.
05:07She doesn't use bonito dashi.
05:14The ingredients are cut with sesame oil.
05:22I want it to be fragrant.
05:26There is an order.
05:30That's right.
05:33Shiitake comes first, then burdock.
05:36It's just based on my experience.
05:39I don't know if it's correct in Japan.
05:44Dashi and soy sauce are added.
05:47Then, boil it.
05:54She has never been to Japan.
05:59I had a yoga class.
06:02I had a yoga class.
06:08I'm fine.
06:11I can cook.
06:14She has a wish.
06:18My soup is self-taught.
06:22I want to learn how to make soup stock and seasonings.
06:28Then.
06:34It looks good.
06:38Let's eat.
06:42Then.
06:45Hello.
06:48A friend of her yoga class.
06:54They have a soup stock party.
06:57A soup stock party.
07:04Each vegetable has a gentle taste.
07:07Each vegetable has a gentle taste.
07:10It's my favorite food.
07:13If I can taste the real thing, I can make it more delicious.
07:16If I can taste the real thing, I can make it more delicious.
07:24I want to learn how to make a real soup stock in Japan.
07:27I want to learn how to make a real soup stock in Japan.
07:30I want to go to Japan.
07:33Then, Christine.
07:36日本にご招待
07:40Welcome to Japan!
07:44早速ご招待を伝えるため、ご自宅へ
07:50この瞬間が本当好きだよ
07:54本人はまだ日本に行けることを知りません
08:06Hello!
08:13Look at this!
08:23Ah, nice!
08:25Very nice!
08:27Do you know what this means?
08:29No, I don't know.
08:31What does it mean?
08:33Welcome to Japan?
08:35Yes!
08:36No!
08:37What?
08:38No!
08:39Really?
08:40Oh!
08:41Really?
08:42Ah!
08:43Really?
08:44Yes!
08:49Amazing!
08:50What a nice invitation card!
08:53Super!
08:54Germany, Japan!
08:57Yes!
09:00Good!
09:01Thank you!
09:02That's great!
09:03I like it!
09:04Thank you!
09:05I like it very much!
09:07Let's take a picture!
09:09Because it's art!
09:13Oh, here it is!
09:14And so...
09:19Christine!
09:20Welcome to Japan!
09:22Welcome to Japan!
09:25The first time in Japan!
09:29Let's go to...
09:33North Kanto!
09:37What does that mean?
09:40Nasu Town, Tochigi Prefecture!
09:42Why Nasu?
09:44There is a popular restaurant here!
09:48Ah, there is a popular restaurant!
09:50I'm so excited!
09:52I'm hungry!
09:55Chaya Usaburo is a nostalgic restaurant that uses old houses.
10:00What a nice restaurant!
10:02An hour before the opening...
10:04The parking lot is huge!
10:06Here it comes!
10:07What?
10:08Is it going to be full?
10:10It's coming!
10:11It's an hour before the opening, right?
10:13There are so many customers!
10:15Ah, they are waiting in line!
10:17Amazing!
10:18Some people wait in line and wait in their cars.
10:23On a busy day, there are about 400 people.
10:26What?
10:28It's that good?
10:31Christine is also amazed.
10:34It's so popular!
10:37Wow, amazing!
10:40Let's ask the customers what they think.
10:44This is Kenchinjiru mochi.
10:45Kenchinjiru mochi?
10:48Kenchinjiru mochi is one of the most famous mochi in Nasu.
10:53Kenchinjiru mochi is also very delicious.
10:56I've been here a few times.
11:00They have to wait for an hour.
11:06It's coming!
11:07It's coming!
11:08Finally, it's coming!
11:14Kenchinjiru mochi?
11:15They don't look at other menus.
11:19Only Kenchinjiru?
11:26It's my first time to try Kenchinjiru in Japan.
11:32It smells good.
11:33I've been looking forward to it.
11:37Kenchinjiru mochi is made with miso.
11:41It looks delicious.
11:43It's cheap.
11:44It's only 100 yen.
11:46It's her first time to try Kenchinjiru in Japan.
11:51Let's eat.
12:00Burdock?
12:01Konjac?
12:03It's very delicious.
12:06The flavor of miso is very mild.
12:09It looks delicious.
12:15It's really delicious.
12:18The menu with okowa and mochi is also popular.
12:22What is this?
12:25Kenchin udon.
12:27It's my first time to try it.
12:29She wants to try udon, so she adds Kenchin udon.
12:41It's perfect.
12:43It's perfect.
12:46It's my first time to eat this kind of chewy udon.
12:50I understand why people want to eat it.
12:54It's wonderful.
12:56It looks good.
12:58I finished it.
13:01That's great.
13:03Gochisousama.
13:06It was worth waiting for.
13:08Let's go.
13:11Usaburo Chaya, thank you very much.
13:15Kenchinjiru was the best.
13:18Next, they will go to...
13:21Tochigi, in the northeastern part of Japan.
13:25Hitachiota City, Ibaraki Prefecture.
13:30Kenchinjiru is a must-try dish here.
13:38Kenchin soba.
13:40Soba.
13:43It sounds good.
13:47Tokiwaya, a soba shop that has been in business for 65 years.
13:54Its specialty is tsukekenchin.
13:57They eat hot Kenchinjiru with cold soba.
14:02I see.
14:05Kanasago District is famous for its aroma and flavor.
14:14Ibaraki Prefecture has a lot of seaweed, so Kenchinjiru is popular.
14:19It is said that the food culture of tsukesoba spread from Mitohan in the Edo period.
14:25I see.
14:26Christine ordered tsukekenchin.
14:31Welcome.
14:34Christine, I'm from Hamburg.
14:37Thank you for coming all the way here.
14:39This is tsukekenchin soba.
14:43Freshly made soba with large ingredients of Kenchinjiru.
14:48It looks delicious.
14:50Soy sauce is used to make the soup.
14:55It goes well with soba.
14:58This is Tsukekenchin soba.
15:01It's big.
15:08It has a strong flavor.
15:15It's delicious.
15:19Is this konnyaku?
15:21This is sweet potato.
15:23Sweet potato?
15:28It's really delicious.
15:32This big sweet potato is a type of sweet potato.
15:36It's a sweet potato.
15:38It's not sticky and has a strong texture.
15:44What is this?
15:46This is a sweet potato stem.
15:50Is this a sweet potato stem?
15:54This is a dried sweet potato stem.
16:04This is Kenchinjiru because it has a sweet potato stem and a sweet potato stem.
16:09What is this?
16:10This is Kenchin soba.
16:11I want to eat Tsukekenchin soba.
16:15Christine added Tsukekenchin soba.
16:20Christine eats a lot.
16:22She eats a lot.
16:27The taste of soy sauce is soaked in the soba.
16:32It's a different level of deliciousness.
16:35Is there a secret to the deliciousness?
16:38It's called Kaeshi.
16:41It contains soy sauce, mirin, and sugar.
16:46I made the soy sauce myself.
16:49The secret to the deliciousness is the special Kaeshi.
16:55Can you teach me how to make Tsukekenchin soba?
16:59Of course.
17:01But I can't teach you how to make Tsukekenchin soba.
17:06I can't teach you.
17:11She was specially taught how to make Tsukekenchin soba.
17:24Akiko makes Kenchinjiru every morning.
17:31She puts the vegetables in the pot.
17:40She stirs the oil to keep the umami from escaping.
17:45This is bonito flakes, mackerel flakes, and soda.
17:50She makes three kinds of fish broth.
17:54It's rich in flavor and sweetness.
18:00I'll boil this.
18:02I'll season it after it's boiled.
18:08What's this?
18:11It's sweet potato.
18:13This is the sweet potato.
18:15It's this big.
18:17It's been 20 years since the sweet potato was produced.
18:21She buys the sweet potato directly.
18:24This is a sweet potato stem.
18:26Yes, it's a sweet potato stem.
18:28The sweet potato stem is grown from autumn to winter for a year.
18:33There's a reason why it takes a lot of time.
18:36Kenchinjiru is Kenchinjiru with sweet potato and sweet potato stems.
18:41I see.
18:44Sweet potato is a must-have vegetable.
18:48It takes a long time to soften.
18:52The owner of a soba restaurant gives her a hand.
18:59Akisoba has a big body and a lot of noodles.
19:06It's rich in flavor and sweet.
19:09It's the best way to make original soba.
19:13She uses freshly made soba flour.
19:19She kneads the dough with a rolling pin.
19:22It feels so good when the dough stretches.
19:28Next, she cuts the noodles.
19:32Wow.
19:34I'm surprised to see this for the first time.
19:37Her husband is her model.
19:39It's hard to cut it evenly.
19:42If you cut it like this, you can fold it like this.
19:50Will she be able to do it?
19:56It's a bit thick.
19:58It's a bit thick.
20:00It's hard, isn't it?
20:02It's hard.
20:04It's thick.
20:06It's hard.
20:11But she does it step by step.
20:16It's getting better.
20:21It's okay.
20:23You can stand up as a soba restaurant owner.
20:25She's fast.
20:27She's kind.
20:30On the other hand,
20:34Kenchin-jiru is for finishing.
20:39For seasoning,
20:41I put soy sauce and kaeshi in it.
20:45It's a natural kaeshi.
20:46It's for seasoning.
20:48Three times the amount of soy sauce,
20:50and 1.5 times the amount of kaeshi.
20:54The soup has a rich flavor of soy sauce with dashi and kaeshi.
21:02Three times the amount of soy sauce and kaeshi.
21:07When I put it in my mouth, it kept coming out.
21:10It's the feeling of a mother.
21:15And then, the soba that Christine made.
21:19Is it good?
21:21It's good.
21:23It's beautiful.
21:28She's so kind.
21:29I'm so happy.
21:31I'm so happy that she said that.
21:35The Kenchin-jiru that she made
21:37and the soba that she made.
21:43It's good.
21:46And after this,
21:48they went to Gunma prefecture, a famous place for konjac, which is essential for Kenchin-jiru.
21:53Here it is.
21:54Kenchin-jiru is amazing.
22:00They went to Hitachi, Ibaraki prefecture,
22:02and came to the studio of Soba-dokoro Tokiwaya's Tsuke Kenchin Soba.
22:13This is...
22:15delicious.
22:16It's very sweet.
22:18The sweet potato is delicious.
22:20The sweet potato is very delicious.
22:22It's delicious.
22:23The texture of the sweet potato is...
22:26It's fluffy and crispy.
22:33It goes well with the soba.
22:36This is delicious.
22:38To be honest, I underestimated the Kenchin-jiru.
22:40I underestimated it.
22:41It says, please go to the next one.
22:43It says that.
22:44I can't do that.
22:47Christine from Germany loves Kenchin-jiru.
22:53She made her own soba with Kenchin-jiru with sweet potato and sweet potato.
23:06Is it delicious?
23:07It's delicious.
23:10I've never seen anyone who can make soba so well.
23:17Thank you very much.
23:25Thank you for teaching me how to make soba.
23:31I'll remember this for the rest of my life.
23:33Please take care of your health and do your best.
23:38Please wait a moment.
23:45This is a cotton swab that I used today.
23:48A cotton swab?
23:52What's more...
23:54This is a kitchen knife that I used today.
23:56Really?
23:58I can't believe it.
24:03She is conscious of the tools so that she can make soba in Germany.
24:08I have to be good at making soba.
24:11Akiko gives him a sweet potato.
24:14I'm glad to hear that.
24:22Tokiwaya, thank you very much.