E9.1 - Pound, Stretch, Subtract, and Add

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(Please feel free to edit the speaker names if incomplete or inaccurate. Names are handled on a best-effort basis depending on the info on the source file. Dialogue is left as is.)
[00:02] nar
    This episode features Tajimi's
    must-eat gourmet dishes!
SIGN    Digging into must-eat gourmet dishes!
SIGN    Narration: Wakai Yūki
[00:05] nar
    A warning upfront: We're
    going to eat so much!
SIGN    fad(300,300)}MANEKI KECHA*
SIGN    A girls' trip to the stage of
    Let's Make a Mug Too, Tajimi
SIGN    Getting our fill of Tajimi's specialties!
SIGN    Tajimi Station
SIGN    Toki River
SIGN    Honmachi Oribe Street
[00:46] Nar
    Today's first location is a
    five-minute walk from Tajimi Station.
SIGN    Kisouma
SIGN    An old-timey place, in operation for over 50 years
    Their gohei mochi and shaved ice are popular
[00:50] Nar
    The store has a tangible Showa era charm,
[00:52] Nar
    but what will we be eating at Kisouma?
SIGN    Gohei mochi 5 skewers 500 Yen
[00:56] Nar
    Once the order is in, they
    coat their gohei mochi
[00:59] Nar
    with plenty of sauce and
    then finish roasting it!
[01:02] Nar
    With its sweet yet bold flavors,
[01:04] Nar
    this treat has been a resident
    favorite for a long time.
[01:07] wom
    Oh wow, that looks so good!
[01:09] wom
    Thank you!
[01:10] wom
    Thank you so much! They look amazing.
[01:13] hon
    They smell really good.
[01:16] ser
    The smell is amazing!
[01:18] wom
    Let's eat!
[01:21] wom
    It's hot.
SIGN    Plays Aoki Toko Plays Toyokawa Himeno
    Honizumi Rina Tanaka Minami
[01:22] hon
    They're really hot!
[01:24] hon
    This is hot!
[01:27] wom
    So soft...
[01:29] ser
    So good!
SIGN    Plays Kukuri Mika
    Serizawa Yū
[01:30] wak
    These are easy to eat.
[01:34] wom
    That's really good.
SIGN    Plays Naruse Naoko
    Wakai Yūki
[01:40] wak
    So good.
[01:41] hon
    This is something you'd want to eat
    when you're walking home from school.
[01:44] wak
    I did that!
[01:45] hon
    I'm jealous.
[01:45] tan
    Really? Wow!
[01:47] wak
    So do a lot of students come
    here on their way home?
[01:50] Old
    Of the students, we had a
    lot coming from Kita High,
[01:52] txt
    Kisouma
    Murase Sumiko-san
[01:53] Old
    but now a lot of the graduates come.
[01:55] Old
    They're all married now and
    they bring their children.
[01:55] hon
    That's beautiful!
[01:59] ser
    That's so nice.
[02:00] Old
    They all come to report.
[02:02] wom
    You're Tajimi's mom!
[02:03] wom
    Yeah!
[02:03] wom
    Exactly. So they all come back.
[02:06] tan
    It's nice when a place is
    around for so long like this.
[02:09] tan
    People keep coming back.
[02:10] Old
    We've been here for fifty years.
[02:12] wom
    Fifty years?!
[02:13] wom
    That's wonderful.
[02:14] wak
    I hope this place will be here forever.
[02:16] tan
    Yes, I hope so too.
[02:16] Old
    I see, I'll need do my best then.
[02:20] nar
    As we had this encounter,
    I also remembered something.
[02:25] wak
    So my grandma... when i★Ris
    had a live show in Gifu.
[02:29] wak
    And my grandma couldn't come
    see us if it wasn't in Gifu,
[02:33] wak
    so she came that time, but since it was
    dangerous to be around too many people,
[02:38] wak
    she came to watch
     the rehearsal instead.
[02:40] tan
    That's so nice!
[02:41] ser
    So you rehearsed for your grandma!
[02:43] wak
    Right, so I was singing for my grandma.
[02:46] wom
    I'm crying!
[02:47] wak
    Right, I was like this.
[02:49] ser
    Then you throw in,
    "this is for you, Grandma!"
[02:52] hon
    I'm really about to cry!
[02:55] tan
    Me too!
[02:57] wom
    That's so great! Really!
[03:00] wak
    I was literally bawling.
[03:01] ser
    It was a really big hall,
    but she was in the back,
[03:03] ser
    so she was far away in her
    wheelchair, waving like this.
[03:08] ser
    Grandma, you're so tiny!
[03:10] wak
    Yeah, that's right.
[03:10] ser
    She was so cute.
[03:12] wak
    Yeah, then we all took a picture together.
[03:14] wak
    This memory is really bringing back the tears.
[03:16] hon
    That's honestly so nice.
[03:18] hon
    It's so nice if you can
    come home for a live show.
[03:21] tan
    Yeah.
[03:22] wak
    I was just happy she could
    see me doing my best.
[03:24] wom
    Your grandma must have been so happy.
[03:26] tan
    You should be proud of that.
[03:28] wak
    The same goes for all of you too.
SIGN    Tajimi Station
SIGN    Toki River
SIGN    Honmachi Oribe Street
[03:30] nar
    After our eyes got moist
    from these memories,
[03:32] nar
    we headed over to Shinanoya:
    a really popular restaurant
SIGN    Shinanoya
SIGN    Guests from all over the
    country come here regularly
[03:35] nar
    that attracts customers
    from all over the country!
SIGN    Koro Udon 660 Yen
    Simple dish with just noodles and aromatics in a soy-sauce based broth.
[03:39] nar
    The menu has only three items.
[03:42] nar
    This restaurant's most
    popular dish is koro udon:
[03:43] nar
    a simple dish of udon noodles in a cold broth,
[03:44] nar
    topped with green onion,
    grated ginger, and sesame.
SIGN    Shina Soba 880 Yen
    Ramen with specialty flat noodles and green onion
[03:50] nar
    This is another simple dish.
[03:53] nar
    The flat noodles are the specialty
    of this dish called Shina soba!
[03:59] nar
    We're going to try the udon and ramen
    you can only get here at Shinanoya!
[04:07] tan
    So good!
[04:17] wom
    These noodles are chewy.
[04:19] wom
    It's like a new type of ramen.
[04:20] wom
    Right?
[04:22] wom
    I've never eaten a ramen like this before.
[04:25] ser
    It's nice to meet you, you're delicious!
[04:26] wak
    The noodles are firmer and
    have a different texture,
[04:28] wak
    so it's completely different
    from regular ramen.
[04:31] hon
    The udon too...
[04:33] hon
    The noodles are almost fluffy,
    but still have a good bite.
[04:37] wom
    This is a first!
[04:39] ser
    I see why people come here.
    You can only get this here.
[04:44] wak
    It's not something you can get elsewhere.
[04:45] tan
    The broth is a little too good.
    I'm just drinking it up.
[04:50] wom
    Right?
[04:51] ser
    Amazing.
[04:53] ser
    This is too good.
[04:55] wom
    I've never had anything this good.
[05:00] ser
    This is too tasty!
[05:02] wom
    Honestly, amazingly delicious!
[05:03] man
    You're too kind.
[05:03] wom
    It's so good.
[05:06] ser
    You don't really see thin
    ramen like this up in Tokyo.
[05:13] Old
    Yes, we've had many guests from
    all over the country come
[05:14] txt
    Shinanoya
     Taki Masanobu-san
[05:15] Old
    and say that they've never eaten
    anything quite like this Shina soba.
[05:19] Old
    I guess people say that
    about the udon as well,
[05:21] Old
    but this ramen has a bigger impact.
[05:22] wom
    Ah yes, makes sense.
[05:24] tan
    So how long does it take to make this, from
    kneading the dough to making these noodles?
[05:29] Old
    Well, the kneading, that process
    takes about two hours.
[05:35] wak
    The whole time like.
[05:35] old
    The same motion the whole time.
[05:37] wak
    That's crazy!
[05:37] old
    After that there are obviously
    a bunch of other steps,
[05:40] old
    like stretching and cutting.
[05:41] old
    The last step is you boil
    the noodles in the pot.
[05:44] old
    That boiling step takes about an hour.
[05:47] wom
    What?! An hour?
[05:48] Old
    Yes, the udon.
[05:50] wom
    I never imagined that.
[05:52] Old
    When you cook them for over an hour,
[05:53] Old
    they get soft down to
    their very core or melt.
[05:56] hon
    Right.
[05:57] wom
    The body...
[05:58] wak
    They do have body still.
[05:59] wom
    Right.
[05:59] Old
    Right, to get this texture,
    I need to cook them for that hour.
[06:00] wom
    It's so mysterious.
[06:02] wom
    Amazing.
[06:04] old
    In Tajimi, there are a lot of
    potters making mugs and bowls.
[06:12] old
    And just like people say that you
    can see the maker's personality and
[06:16] old
    way of life in their creations,
    and I may be over the top here,
[06:19] old
    but these udon and Shina soba
    noodles are my creations.
[06:24] wom
    There is no doubt about that!
[06:26] old
    This is my way of life
    or who I am as a human.
[06:27] hon
    Makes sense.
[06:35] old
    That's what I think about when I make these.
[06:36] wom
    Those words really sink in deep.
[06:38] wom
    I'm getting emotional.
[06:42] wom
    I hope you will keep doing
    this for a long, long time!
[06:44] Old
    Thank you.
[06:45] wom
    Please do!
[06:47] tan
    This was wonderful.
[06:48] wom
    Yeah.
[06:49] wom
    This was so valuable.
[06:51] wom
    Thank you so much.
[06:52] Old
    No, thank you.
[06:53] wom
    You're so cool.
[06:54] wom
    Thank you so much!
[06:55] wom
    We got so much energy from this.
[06:58] Old
    That's good to hear.
[06:59] tan
    Thank you.
[06:59] old
    Thank you.
SIGN    Tajimi Station
SIGN    Toki River
SIGN    Honmachi Oribe Street
[07:02] nar
    Next on the Tajimi Gourmet's
    list, we've got unagi!
[07:06] nar
    Unasen is popular spot right on Toki River!
SIGN    Unasen
SIGN    The eel are live until they're ordered and grilled
[07:12] nar
    The city of Tajimi has actually long
    been known for its eel cuisine.
[07:16] nar
    So much so that they even
    have an eel themed mascot.
SIGN    Tajimi mascot character
    Unagappa
[07:21] nar
    Because the live eels
    are grilled in one go,
[07:24] nar
    they are crisp on the outside
    and tender on the inside.
SIGN    Unagi rice bowl, fancy (five slices) 3200 Yen
[07:31] Man
    Here we go, your unagi bowls.
[07:33] wom
    Thank you so much!
[07:35] wom
    It looks so good!
[07:35] wom
    Thank you.
[07:38] wom
    So, everything's here! Let's dig in!
[07:40] wom
    Let's eat!
[07:49] wom
    Oh man!
[07:51] wom
    This is it!
[07:52] wom
    Look... look at this...
[07:53] wom
    Look at how fat the meat is.
[07:54] wom
    This is incredible.
[07:54] wom
    So thick!
[07:56] ser
    This is dangerous.
[07:56] wom
    This is dangerous. I'm eating it.
[07:57] wom
    The burn marks are so aromatic!
[07:58] wak
    The outside is quite firm,
    and the inside is so soft.
[08:05] wom
    So good!
[08:07] wom
    So juicy!
[08:09] wom
    But also crispy!
[08:12] wom
    This is on a different level.
[08:13] wom
    So good!
[08:16] hon
    The sauce is amazing too.
[08:18] wom
    Oh wow.
[08:21] wak
    The way the pieces are cut and placed
    on top also makes it easy to eat.
[08:24] wom
    Right?
[08:24] wak
    That's a nice touch.
[08:27] ser
    This is a little too good.
[08:32] wom
    Fantastic!
[08:35] nar
    The nostalgic place that
    attracts smiling faces.
[08:38] nar
    The determination of the passionate owner.
[08:41] nar
    We were able to enjoy both the gourmet dishes
[08:43] nar
    and the spirits of the people
    running these places!
SIGN    Next time:
    We're coloring plates
[08:47] nar
    Next time, we're coloring the plates we
    made with the hand building technique.
[08:51] nar
    We were all concentrating so hard on
    our work that we didn't even talk!
[08:56] nar
    Will we be ok?!