E9.1 - Pound, Stretch, Subtract, and Add Source: Crunchyroll Translator: Editor: Timer: QC: (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?!