# E9.1 - Pound, Stretch, Subtract, and Add
Source: [Crunchyroll](https://www.crunchyroll.com/watch/GK9U383P7/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?!*