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>> FROM THE FOUR WINDS AND THE
>> FROM THE FOUR WINDS AND THE
>> FROM THE FOUR WINDS AND THE SCENT OF THE EARTH, COME THE
SCENT OF THE EARTH, COME THE
SCENT OF THE EARTH, COME THE COLOR OF THE SEASONS.
COLOR OF THE SEASONS.
COLOR OF THE SEASONS. EXPLORING THE FOUR SEASONS OF
EXPLORING THE FOUR SEASONS OF
EXPLORING THE FOUR SEASONS OF JAPAN.
JAPAN.
JAPAN. JAPANESE PEOPLE HAVE A LONG
JAPANESE PEOPLE HAVE A LONG
JAPANESE PEOPLE HAVE A LONG HISTORY OF EATING TOFU.
HISTORY OF EATING TOFU.
HISTORY OF EATING TOFU. IN SUMMER, TOFU IS ENJOYED COLD
IN SUMMER, TOFU IS ENJOYED COLD
IN SUMMER, TOFU IS ENJOYED COLD WITH A SAVORY TOPPING.
WITH A SAVORY TOPPING.
WITH A SAVORY TOPPING. IN WINTER, IT IS BEST EATEN HOT.
IN WINTER, IT IS BEST EATEN HOT.
IN WINTER, IT IS BEST EATEN HOT. THE SOFT TEXTURED LUMPS ARE
THE SOFT TEXTURED LUMPS ARE
THE SOFT TEXTURED LUMPS ARE INFUSED WITH FLAVOR.
INFUSED WITH FLAVOR.
INFUSED WITH FLAVOR. TOFU IS A FILLING FOOD AND
TOFU IS A FILLING FOOD AND
TOFU IS A FILLING FOOD AND ALWAYS GOES WELL WITH A DRINK.
ALWAYS GOES WELL WITH A DRINK.
ALWAYS GOES WELL WITH A DRINK. NOT ONLY IS TOFU AN EXCELLENT
NOT ONLY IS TOFU AN EXCELLENT
NOT ONLY IS TOFU AN EXCELLENT FOOD CHOICE, IT IS EASY ON THE
FOOD CHOICE, IT IS EASY ON THE
FOOD CHOICE, IT IS EASY ON THE WALLET, TOO.
WALLET, TOO.
WALLET, TOO. IN YAMAGAT, AN AREA OF HEAVY
IN YAMAGAT, AN AREA OF HEAVY
IN YAMAGAT, AN AREA OF HEAVY WINTER SNOWFALL, TOFU PLAYS AN
WINTER SNOWFALL, TOFU PLAYS AN
WINTER SNOWFALL, TOFU PLAYS AN IMPORTANT PART IN A ONCE ANNUAL
IMPORTANT PART IN A ONCE ANNUAL
IMPORTANT PART IN A ONCE ANNUAL RELIGIOUS CEREMONY.
RELIGIOUS CEREMONY.
RELIGIOUS CEREMONY. IN THE MOUNTAINS OF KEY OESHU,
IN THE MOUNTAINS OF KEY OESHU,
IN THE MOUNTAINS OF KEY OESHU, LEAFY VEGETABLES ARE ADDED TO
LEAFY VEGETABLES ARE ADDED TO
LEAFY VEGETABLES ARE ADDED TO PROVIDE FOR VOLUME.
PROVIDE FOR VOLUME.
PROVIDE FOR VOLUME. TODAY ATTRACTIVE NEW VARIETIES
TODAY ATTRACTIVE NEW VARIETIES
TODAY ATTRACTIVE NEW VARIETIES OF TOFU ARE VERY POPULAR AMONG
OF TOFU ARE VERY POPULAR AMONG
OF TOFU ARE VERY POPULAR AMONG CHILDREN.
CHILDREN.
CHILDREN. MORE THAN 100 DIFFERENT
MORE THAN 100 DIFFERENT
MORE THAN 100 DIFFERENT VARIETIES OF TOFU LINE UP ON THE
VARIETIES OF TOFU LINE UP ON THE
VARIETIES OF TOFU LINE UP ON THE TABLE AT THIS ANNUAL TASTING
TABLE AT THIS ANNUAL TASTING
TABLE AT THIS ANNUAL TASTING EVENT TO DECIDE JAPAN'S MOST
EVENT TO DECIDE JAPAN'S MOST
EVENT TO DECIDE JAPAN'S MOST DELICIOUS TOFU VARIETY.
DELICIOUS TOFU VARIETY.
DELICIOUS TOFU VARIETY. CHEFS AND HOTEL STAFF ARE AMONG
CHEFS AND HOTEL STAFF ARE AMONG
CHEFS AND HOTEL STAFF ARE AMONG THE JUDGES.
THE JUDGES.
THE JUDGES. TOFU IS MADE SIMPLY BY GRINDING
TOFU IS MADE SIMPLY BY GRINDING
TOFU IS MADE SIMPLY BY GRINDING AND COOKING SOYBEANS AND
AND COOKING SOYBEANS AND
AND COOKING SOYBEANS AND EXTRACTING THE SOY MILK AND
EXTRACTING THE SOY MILK AND
EXTRACTING THE SOY MILK AND SOLIDIFYING IT.
SOLIDIFYING IT.
SOLIDIFYING IT. DESPITE THE SIMPLICITY, IT COULD
DESPITE THE SIMPLICITY, IT COULD
DESPITE THE SIMPLICITY, IT COULD BE ENJOYED AS A TASTY, VERSATILE
BE ENJOYED AS A TASTY, VERSATILE
BE ENJOYED AS A TASTY, VERSATILE AND COMPLEX FOOD.
AND COMPLEX FOOD.
AND COMPLEX FOOD. WE EXPLORE THE SECRETS OF TOFU
WE EXPLORE THE SECRETS OF TOFU
WE EXPLORE THE SECRETS OF TOFU FROM ACROSS THE ISLANDS OF
FROM ACROSS THE ISLANDS OF
FROM ACROSS THE ISLANDS OF JAPAN.
JAPAN.
JAPAN. OUR GOURMET JOURNEY IS ABOUT TO
OUR GOURMET JOURNEY IS ABOUT TO
OUR GOURMET JOURNEY IS ABOUT TO BEGIN.
BEGIN.
BEGIN. THIS IS WHERE LOCAL RESIDENTS
THIS IS WHERE LOCAL RESIDENTS
THIS IS WHERE LOCAL RESIDENTS GET TOGETHER TO MAKE TOFU USING
GET TOGETHER TO MAKE TOFU USING
GET TOGETHER TO MAKE TOFU USING TRADITIONAL METHODS FROM TIME TO
TRADITIONAL METHODS FROM TIME TO
TRADITIONAL METHODS FROM TIME TO TIME.
TIME.
TIME. UNTIL 40 YEARS AGO PEOPLE
UNTIL 40 YEARS AGO PEOPLE
UNTIL 40 YEARS AGO PEOPLE FREQUENTLY MADE TOFU RIGHT IN
FREQUENTLY MADE TOFU RIGHT IN
FREQUENTLY MADE TOFU RIGHT IN THEIR BACKYARDS.
THEIR BACKYARDS.
THEIR BACKYARDS. TOFU IS MADE FROM SOYBEANS.
TOFU IS MADE FROM SOYBEANS.
TOFU IS MADE FROM SOYBEANS. THE BEANS FIRST MUST BE SOAKED
THE BEANS FIRST MUST BE SOAKED
THE BEANS FIRST MUST BE SOAKED IN WATER.
IN WATER.
IN WATER. THEY ARE THEN GROUND USING A
THEY ARE THEN GROUND USING A
THEY ARE THEN GROUND USING A MILLSTONE.
MILLSTONE.
MILLSTONE. GRINDING THE BEANS RELEASES
GRINDING THE BEANS RELEASES
GRINDING THE BEANS RELEASES THEIR SWEET FRAGRANCE.
THEIR SWEET FRAGRANCE.
THEIR SWEET FRAGRANCE. LONG AGO IN RURAL AREAS SOYBEANS
LONG AGO IN RURAL AREAS SOYBEANS
LONG AGO IN RURAL AREAS SOYBEANS WERE A RARE TREAT.
WERE A RARE TREAT.
WERE A RARE TREAT. THE PULP BEANS ARE PLACED INTO
THE PULP BEANS ARE PLACED INTO
THE PULP BEANS ARE PLACED INTO THE POTS AND BOILED.
THE POTS AND BOILED.
THE POTS AND BOILED. FILTERING THE BOILING MIXTURE
FILTERING THE BOILING MIXTURE
FILTERING THE BOILING MIXTURE PRODUCES SOY MILK.
PRODUCES SOY MILK.
PRODUCES SOY MILK. TWO SOLIDIFY THE TOFU PART, A
TWO SOLIDIFY THE TOFU PART, A
TWO SOLIDIFY THE TOFU PART, A LIQUID CALLED BITERN IS ADDED.
LIQUID CALLED BITERN IS ADDED.
LIQUID CALLED BITERN IS ADDED. BITERN RICH IN MAGNESIUM
BITERN RICH IN MAGNESIUM
BITERN RICH IN MAGNESIUM CHLORIDE IS WHAT REMAINS WHEN
CHLORIDE IS WHAT REMAINS WHEN
CHLORIDE IS WHAT REMAINS WHEN SALT IS REMOVED FROM SEA WATER.
SALT IS REMOVED FROM SEA WATER.
SALT IS REMOVED FROM SEA WATER. >> THIS TOFU SEEMS TO BECO AGO
>> THIS TOFU SEEMS TO BECO AGO
>> THIS TOFU SEEMS TO BECO AGO YOU'LL ATING NICELY.
YOU'LL ATING NICELY.
YOU'LL ATING NICELY. THE FINAL STAGE IS TO PLACE THE
THE FINAL STAGE IS TO PLACE THE
THE FINAL STAGE IS TO PLACE THE TOFU IN A MOLD AND ADD A WEIGHT
TOFU IN A MOLD AND ADD A WEIGHT
TOFU IN A MOLD AND ADD A WEIGHT TO SQUEEZE OUT THE WATER TO MAKE
TO SQUEEZE OUT THE WATER TO MAKE
TO SQUEEZE OUT THE WATER TO MAKE IT EVEN HARDER.
IT EVEN HARDER.
IT EVEN HARDER. HOW HAS IT TURNED OUT?
HOW HAS IT TURNED OUT?
HOW HAS IT TURNED OUT? THE GREEN SOYBEANS HAVE PRODUCED
THE GREEN SOYBEANS HAVE PRODUCED
THE GREEN SOYBEANS HAVE PRODUCED A COLOR RELATIVELY HARD VARIETY
A COLOR RELATIVELY HARD VARIETY
A COLOR RELATIVELY HARD VARIETY OF TOFU.
OF TOFU.
OF TOFU. THE FINAL TASK IS TO DIVIDE UP
THE FINAL TASK IS TO DIVIDE UP
THE FINAL TASK IS TO DIVIDE UP THE TOFU.
THE TOFU.
THE TOFU. TODAY ALMOST ALL OF THE VILLAGE
TODAY ALMOST ALL OF THE VILLAGE
TODAY ALMOST ALL OF THE VILLAGE RESIDENTS ARE ELDERLY.
RESIDENTS ARE ELDERLY.
RESIDENTS ARE ELDERLY. COMING TOGETHER TO MAKE TOFU IS
COMING TOGETHER TO MAKE TOFU IS
COMING TOGETHER TO MAKE TOFU IS ENJOYABLE FOR THEM ALL.
ENJOYABLE FOR THEM ALL.
ENJOYABLE FOR THEM ALL. THE TOFU MAKING IS ALMOST LIKE A
THE TOFU MAKING IS ALMOST LIKE A
THE TOFU MAKING IS ALMOST LIKE A LITTLE VILLAGE FESTIVAL.
LITTLE VILLAGE FESTIVAL.
LITTLE VILLAGE FESTIVAL. THIS SHRINE IS AN ART WORK FROM
THIS SHRINE IS AN ART WORK FROM
THIS SHRINE IS AN ART WORK FROM THE SAMARI ERA REVEALED THE TOFU
THE SAMARI ERA REVEALED THE TOFU
THE SAMARI ERA REVEALED THE TOFU POPULARITY.
POPULARITY.
POPULARITY. TWO TEA HOUSES IN THE TEMPLE
TWO TEA HOUSES IN THE TEMPLE
TWO TEA HOUSES IN THE TEMPLE GROUNDS ATTRACT CUSTOMERS WITH
GROUNDS ATTRACT CUSTOMERS WITH
GROUNDS ATTRACT CUSTOMERS WITH THE TOFU BASED FOOD.
THE TOFU BASED FOOD.
THE TOFU BASED FOOD. WE CAN SEE THE COOKS INSIDE OF
WE CAN SEE THE COOKS INSIDE OF
WE CAN SEE THE COOKS INSIDE OF THE CROWDED TEA HOUSES.
THE CROWDED TEA HOUSES.
THE CROWDED TEA HOUSES. AND A WOMAN CUTTING THE TOFU.
AND A WOMAN CUTTING THE TOFU.
AND A WOMAN CUTTING THE TOFU. AND A MAN SKEWERING.
AND A MAN SKEWERING.
AND A MAN SKEWERING. ONE OF THE TWO COMPETING TEA
ONE OF THE TWO COMPETING TEA
ONE OF THE TWO COMPETING TEA HOUSES IS STILL IN BUSINESS TO
HOUSES IS STILL IN BUSINESS TO
HOUSES IS STILL IN BUSINESS TO THIS DAY.
THIS DAY.
THIS DAY. THIS IS THE 12th GENERATION
THIS IS THE 12th GENERATION
THIS IS THE 12th GENERATION OWNER.
OWNER.
OWNER. JUST LIKE LONG AGO THE TOFU IS
JUST LIKE LONG AGO THE TOFU IS
JUST LIKE LONG AGO THE TOFU IS SCUT, SKEWERED AND GRILLED.
SCUT, SKEWERED AND GRILLED.
SCUT, SKEWERED AND GRILLED. [ SPEAKING FOREIGN LANGUAGE ]
[ SPEAKING FOREIGN LANGUAGE ]
[ SPEAKING FOREIGN LANGUAGE ] >> THE TOFU IS CALLED GYON TOFU.
>> THE TOFU IS CALLED GYON TOFU.
>> THE TOFU IS CALLED GYON TOFU. THE GRILLED TOFU IS SERVED WITH
THE GRILLED TOFU IS SERVED WITH
THE GRILLED TOFU IS SERVED WITH A TOPPING OF WHITE MISO FLAVORED
A TOPPING OF WHITE MISO FLAVORED
A TOPPING OF WHITE MISO FLAVORED WITH JAPANESE PEPPER.
WITH JAPANESE PEPPER.
WITH JAPANESE PEPPER. IT WAS ALSO DRAWN ALONG WITH THE
IT WAS ALSO DRAWN ALONG WITH THE
IT WAS ALSO DRAWN ALONG WITH THE WOMEN OF THE TEA HOUSE IN THE
WOMEN OF THE TEA HOUSE IN THE
WOMEN OF THE TEA HOUSE IN THE FAMOUS OF THE PAINTER UTAMARO.
FAMOUS OF THE PAINTER UTAMARO.
FAMOUS OF THE PAINTER UTAMARO. IN KYOTO LOCALS LIKE TO TAKE ON
IN KYOTO LOCALS LIKE TO TAKE ON
IN KYOTO LOCALS LIKE TO TAKE ON NEW CHALLENGES WHILE MAINTAINING
NEW CHALLENGES WHILE MAINTAINING
NEW CHALLENGES WHILE MAINTAINING TRADITIONS.
TRADITIONS.
TRADITIONS. AND IN THIS SPIRIT NEW TOFU
AND IN THIS SPIRIT NEW TOFU
AND IN THIS SPIRIT NEW TOFU VARIETIES ARE EMERGING.
VARIETIES ARE EMERGING.
VARIETIES ARE EMERGING. THIS IS A TOFU-BASED DESSERT
THIS IS A TOFU-BASED DESSERT
THIS IS A TOFU-BASED DESSERT SAUCE.
SAUCE.
SAUCE. EVEN TODAY COMPETITION BETWEEN
EVEN TODAY COMPETITION BETWEEN
EVEN TODAY COMPETITION BETWEEN RIVAL VENDORS PRODUCES GREAT
RIVAL VENDORS PRODUCES GREAT
RIVAL VENDORS PRODUCES GREAT TASTE.
TASTE.
TASTE. ONE UNIQUE TYPE OF TOFU IS ONLY
ONE UNIQUE TYPE OF TOFU IS ONLY
ONE UNIQUE TYPE OF TOFU IS ONLY MADE IN A MOUNTAINOUS REGION OF
MADE IN A MOUNTAINOUS REGION OF
MADE IN A MOUNTAINOUS REGION OF THE AREA.
THE AREA.
THE AREA. DUE TO THE HIGH ALTITUDE AND
DUE TO THE HIGH ALTITUDE AND
DUE TO THE HIGH ALTITUDE AND LACK OF FLAT LAND, LOCAL PEOPLE
LACK OF FLAT LAND, LOCAL PEOPLE
LACK OF FLAT LAND, LOCAL PEOPLE HAVE ALWAYS STRUGGLED TO GROW
HAVE ALWAYS STRUGGLED TO GROW
HAVE ALWAYS STRUGGLED TO GROW STAPLE CROPS.
STAPLE CROPS.
STAPLE CROPS. A TOFU STORE IN THE VILLAGE HAS
A TOFU STORE IN THE VILLAGE HAS
A TOFU STORE IN THE VILLAGE HAS BEEN IN BUSINESS MORE THAN 70
BEEN IN BUSINESS MORE THAN 70
BEEN IN BUSINESS MORE THAN 70 YEARS.
YEARS.
YEARS. THE UNIQUE VARIETY EMERGED TO
THE UNIQUE VARIETY EMERGED TO
THE UNIQUE VARIETY EMERGED TO AVOID WASTING THE APPRECIATE
AVOID WASTING THE APPRECIATE
AVOID WASTING THE APPRECIATE SOYBEANS.
SOYBEANS.
SOYBEANS. THE TEXTURE OF THIS TOFU IS VERY
THE TEXTURE OF THIS TOFU IS VERY
THE TEXTURE OF THIS TOFU IS VERY HARD.
HARD.
HARD. SHE LEARNED HOW TO MAKE TOFU
SHE LEARNED HOW TO MAKE TOFU
SHE LEARNED HOW TO MAKE TOFU FROM HER MOTHER.
FROM HER MOTHER.
FROM HER MOTHER. SHE SAID THAT THE REASON THE
SHE SAID THAT THE REASON THE
SHE SAID THAT THE REASON THE LOCAL TOFU IS SO HARD IS THAT
LOCAL TOFU IS SO HARD IS THAT
LOCAL TOFU IS SO HARD IS THAT PEOPLE BEGAN ADDING LARGE
PEOPLE BEGAN ADDING LARGE
PEOPLE BEGAN ADDING LARGE AMOUNTS OF BITTERN TO ENSURE THE
AMOUNTS OF BITTERN TO ENSURE THE
AMOUNTS OF BITTERN TO ENSURE THE TOFU WOULD HARDEN SO AS TO NOT
TOFU WOULD HARDEN SO AS TO NOT
TOFU WOULD HARDEN SO AS TO NOT TO WASTE THE BEANS.
TO WASTE THE BEANS.
TO WASTE THE BEANS. THE LARGE AMOUNTS OF BITTERN
THE LARGE AMOUNTS OF BITTERN
THE LARGE AMOUNTS OF BITTERN PRODUCE HARD TOFU WITH LITTLE
PRODUCE HARD TOFU WITH LITTLE
PRODUCE HARD TOFU WITH LITTLE MOISTURE BUT LASTS FOR A LONG
MOISTURE BUT LASTS FOR A LONG
MOISTURE BUT LASTS FOR A LONG TIME.
TIME.
TIME. THIS TOFU HAS A HIGH PROTEIN
THIS TOFU HAS A HIGH PROTEIN
THIS TOFU HAS A HIGH PROTEIN CONTENT AND HAS BEEN AN
CONTENT AND HAS BEEN AN
CONTENT AND HAS BEEN AN INDISPENSABLE SOURCE OF
INDISPENSABLE SOURCE OF
INDISPENSABLE SOURCE OF NOURISHMENT FOR LOCAL PEOPLE.
NOURISHMENT FOR LOCAL PEOPLE.
NOURISHMENT FOR LOCAL PEOPLE. THE DENSE, WEIGHTY TOFU IS KNOWN
THE DENSE, WEIGHTY TOFU IS KNOWN
THE DENSE, WEIGHTY TOFU IS KNOWN AS ISHI-DOFU WHICH MEANS STONE
AS ISHI-DOFU WHICH MEANS STONE
AS ISHI-DOFU WHICH MEANS STONE TOFU IN ENGLISH.
TOFU IN ENGLISH.
TOFU IN ENGLISH. IN IA THERE IS A STYLE OF NEW
IN IA THERE IS A STYLE OF NEW
IN IA THERE IS A STYLE OF NEW YEAR'S FOOD THAT USES STONE
YEAR'S FOOD THAT USES STONE
YEAR'S FOOD THAT USES STONE TOFU.
TOFU.
TOFU. THIS SOUP IS CALLED ZONI.
THIS SOUP IS CALLED ZONI.
THIS SOUP IS CALLED ZONI. USUALLY RICE CAKE IS ADDED BUT
USUALLY RICE CAKE IS ADDED BUT
USUALLY RICE CAKE IS ADDED BUT IN IA IT IS FLAVORED WITH MISO.
IN IA IT IS FLAVORED WITH MISO.
IN IA IT IS FLAVORED WITH MISO. THIS UNIQUE TOFU IS THE PRODUCT
THIS UNIQUE TOFU IS THE PRODUCT
THIS UNIQUE TOFU IS THE PRODUCT OF LOCAL INNOVATION.
OF LOCAL INNOVATION.
OF LOCAL INNOVATION. ACROSS JAPAN, THERE ARE OTHER
ACROSS JAPAN, THERE ARE OTHER
ACROSS JAPAN, THERE ARE OTHER LOCAL VARIETIES, INCLUDING TOFU
LOCAL VARIETIES, INCLUDING TOFU
LOCAL VARIETIES, INCLUDING TOFU FROM SHIIBA VILLAGE IN MIYAZAKI
FROM SHIIBA VILLAGE IN MIYAZAKI
FROM SHIIBA VILLAGE IN MIYAZAKI WHERE LIFE IN THE MOUNTAINS CAN
WHERE LIFE IN THE MOUNTAINS CAN
WHERE LIFE IN THE MOUNTAINS CAN BE HARD.
BE HARD.
BE HARD. THEY CARRY ON THE LOCAL
THEY CARRY ON THE LOCAL
THEY CARRY ON THE LOCAL TOFU-MAKING TRADITIONS.
TOFU-MAKING TRADITIONS.
TOFU-MAKING TRADITIONS. UNTIL AROUND IS A YEARS AGO SHE
UNTIL AROUND IS A YEARS AGO SHE
UNTIL AROUND IS A YEARS AGO SHE RAN A TOFU STORE.
RAN A TOFU STORE.
RAN A TOFU STORE. SOY MILK MADE FROM GROUND
SOY MILK MADE FROM GROUND
SOY MILK MADE FROM GROUND SOYBEANS IS POURED INTO THE POT.
SOYBEANS IS POURED INTO THE POT.
SOYBEANS IS POURED INTO THE POT. IN SHIIBA, TOO, SOYBEAN ARE AN
IN SHIIBA, TOO, SOYBEAN ARE AN
IN SHIIBA, TOO, SOYBEAN ARE AN IMPORTANT SOURCE OF FOOD.
IMPORTANT SOURCE OF FOOD.
IMPORTANT SOURCE OF FOOD. NOTHING IS ALLOWED TO GO TO
NOTHING IS ALLOWED TO GO TO
NOTHING IS ALLOWED TO GO TO WASTE.
WASTE.
WASTE. >> AYAME NOTICED THE SLIGHTEST
>> AYAME NOTICED THE SLIGHTEST
>> AYAME NOTICED THE SLIGHTEST OF LEFT-OVERS INSIDE OF THE
OF LEFT-OVERS INSIDE OF THE
OF LEFT-OVERS INSIDE OF THE BUCKET.
BUCKET.
BUCKET. TO PRODUCE AS MUCH TOFU AS
TO PRODUCE AS MUCH TOFU AS
TO PRODUCE AS MUCH TOFU AS POSSIBLE, SHE IS ALWAYS MADE
POSSIBLE, SHE IS ALWAYS MADE
POSSIBLE, SHE IS ALWAYS MADE SURE NOT TO WASTE A SPECK OF
SURE NOT TO WASTE A SPECK OF
SURE NOT TO WASTE A SPECK OF TOFU OR A DROP OF SOY MILK.
TOFU OR A DROP OF SOY MILK.
TOFU OR A DROP OF SOY MILK. THERE IS ONE OTHER INDISPENSABLE
THERE IS ONE OTHER INDISPENSABLE
THERE IS ONE OTHER INDISPENSABLE INGREDIENT IN SHIIBA VILLAGE
INGREDIENT IN SHIIBA VILLAGE
INGREDIENT IN SHIIBA VILLAGE TOFU.
TOFU.
TOFU. THESE LEAFY VEGETABLES GROW EVEN
THESE LEAFY VEGETABLES GROW EVEN
THESE LEAFY VEGETABLES GROW EVEN IN INFERTILE SOILS.
IN INFERTILE SOILS.
IN INFERTILE SOILS. THEY GO INTO THE POT TOGETHER
THEY GO INTO THE POT TOGETHER
THEY GO INTO THE POT TOGETHER WITH THE SOY MILK.
WITH THE SOY MILK.
WITH THE SOY MILK. THE RESULTING TOFU IS CALLED
THE RESULTING TOFU IS CALLED
THE RESULTING TOFU IS CALLED NA-DOFU, MEANING GREEN LEAF
NA-DOFU, MEANING GREEN LEAF
NA-DOFU, MEANING GREEN LEAF TOFU.
TOFU.
TOFU. ADDING THE VEGETABLES HELPS
ADDING THE VEGETABLES HELPS
ADDING THE VEGETABLES HELPS CREATE EXTRA VOLUME WITHOUT
CREATE EXTRA VOLUME WITHOUT
CREATE EXTRA VOLUME WITHOUT USING SO MUCH OF THE PRECIOUS
USING SO MUCH OF THE PRECIOUS
USING SO MUCH OF THE PRECIOUS SOYBEANS.
SOYBEANS.
SOYBEANS. [ SPEAKING FOREIGN LANGUAGE ]
[ SPEAKING FOREIGN LANGUAGE ]
[ SPEAKING FOREIGN LANGUAGE ] >> THE LEAF WAS BORN FROM THE
>> THE LEAF WAS BORN FROM THE
>> THE LEAF WAS BORN FROM THE KNOWLEDGE REQUIRED TO LIVE IN
KNOWLEDGE REQUIRED TO LIVE IN
KNOWLEDGE REQUIRED TO LIVE IN THE MOUNTAINS.
THE MOUNTAINS.
THE MOUNTAINS. TODAY NEW VARIETIES ARE PROVING
TODAY NEW VARIETIES ARE PROVING
TODAY NEW VARIETIES ARE PROVING POPULAR.
POPULAR.
POPULAR. VARIOUS OTHER COLORED VEGETABLES
VARIOUS OTHER COLORED VEGETABLES
VARIOUS OTHER COLORED VEGETABLES COULD BE ADDED TO THE TOFU,
COULD BE ADDED TO THE TOFU,
COULD BE ADDED TO THE TOFU, INCLUDING CARROTS AND
INCLUDING CARROTS AND
INCLUDING CARROTS AND BELLPEPPERS.
BELLPEPPERS.
BELLPEPPERS. PEOPLE IN THIS MOUNTAINOUS AREA
PEOPLE IN THIS MOUNTAINOUS AREA
PEOPLE IN THIS MOUNTAINOUS AREA HAVE ALWAYS SHARED THEIR
HAVE ALWAYS SHARED THEIR
HAVE ALWAYS SHARED THEIR PRECIOUS SOYBEANS AND NOW THE
PRECIOUS SOYBEANS AND NOW THE
PRECIOUS SOYBEANS AND NOW THE VEGETABLE TOFU ARE NOT JUST FOR
VEGETABLE TOFU ARE NOT JUST FOR
VEGETABLE TOFU ARE NOT JUST FOR ADDED VOLUME BUT FOR ATTRACTIVE
ADDED VOLUME BUT FOR ATTRACTIVE
ADDED VOLUME BUT FOR ATTRACTIVE PRESENTATION.
PRESENTATION.
PRESENTATION. THEY ARE POPULAR WITH ALL AGES.
THEY ARE POPULAR WITH ALL AGES.
THEY ARE POPULAR WITH ALL AGES. THE SHIIBA VILLAGE FESTIVAL IS
THE SHIIBA VILLAGE FESTIVAL IS
THE SHIIBA VILLAGE FESTIVAL IS HELD IN NOVEMBER.
HELD IN NOVEMBER.
HELD IN NOVEMBER. A GRILLED VEGETABLE TOFU.
A GRILLED VEGETABLE TOFU.
A GRILLED VEGETABLE TOFU. THEY HOPE IT WILL BE ENJOYED BY
THEY HOPE IT WILL BE ENJOYED BY
THEY HOPE IT WILL BE ENJOYED BY PEOPLE FROM AROUND JAPAN.
PEOPLE FROM AROUND JAPAN.
PEOPLE FROM AROUND JAPAN. THE SHIIBA VEGETABLE IS BASED ON
THE SHIIBA VEGETABLE IS BASED ON
THE SHIIBA VEGETABLE IS BASED ON THE LEGEND OF WARRIORS WHO HID
THE LEGEND OF WARRIORS WHO HID
THE LEGEND OF WARRIORS WHO HID IN THE VILLAGE LONG AGO AFTER
IN THE VILLAGE LONG AGO AFTER
IN THE VILLAGE LONG AGO AFTER LOSING A BATTLE.
LOSING A BATTLE.
LOSING A BATTLE. IT IS SAID THAT THE LEAVES USED
IT IS SAID THAT THE LEAVES USED
IT IS SAID THAT THE LEAVES USED IN THE NA DOFU WERE BROUGHT TO
IN THE NA DOFU WERE BROUGHT TO
IN THE NA DOFU WERE BROUGHT TO THE LAND BY THE WARRIORS FROM
THE LAND BY THE WARRIORS FROM
THE LAND BY THE WARRIORS FROM THE HEIKE CLAN.
THE HEIKE CLAN.
THE HEIKE CLAN. HOW DOES THE COLORFUL NA DOFU
HOW DOES THE COLORFUL NA DOFU
HOW DOES THE COLORFUL NA DOFU TASTE?
TASTE?
TASTE? OSAKA HAS PRODUCED NUMEROUS
OSAKA HAS PRODUCED NUMEROUS
OSAKA HAS PRODUCED NUMEROUS WELL-KNOWN FOODS.
WELL-KNOWN FOODS.
WELL-KNOWN FOODS. IN FUTILE TIMES AN OSAKA CHEF
IN FUTILE TIMES AN OSAKA CHEF
IN FUTILE TIMES AN OSAKA CHEF PRODUCED THE FIRST EVER RECIPE
PRODUCED THE FIRST EVER RECIPE
PRODUCED THE FIRST EVER RECIPE BOOK.
BOOK.
BOOK. IT WAS A COLLECTION OF TOFU
IT WAS A COLLECTION OF TOFU
IT WAS A COLLECTION OF TOFU RECIPES.
RECIPES.
RECIPES. THE BOOK PUBLISHED IN 1782
THE BOOK PUBLISHED IN 1782
THE BOOK PUBLISHED IN 1782 CONTAINS IDEAS FOR 100 TOFU
CONTAINS IDEAS FOR 100 TOFU
CONTAINS IDEAS FOR 100 TOFU DISHES.
DISHES.
DISHES. THE BOOK BECAME A BEST-SELLER
THE BOOK BECAME A BEST-SELLER
THE BOOK BECAME A BEST-SELLER HELPING POPULARIZE TOFU.
HELPING POPULARIZE TOFU.
HELPING POPULARIZE TOFU. THE RECIPES IN THIS BOOK ARE
THE RECIPES IN THIS BOOK ARE
THE RECIPES IN THIS BOOK ARE INVENTIVE AND FUN.
INVENTIVE AND FUN.
INVENTIVE AND FUN. RECIPE NUMBER 26, EGG TOFU,
RECIPE NUMBER 26, EGG TOFU,
RECIPE NUMBER 26, EGG TOFU, CARROTS ARE USED TO REPRESENT
CARROTS ARE USED TO REPRESENT
CARROTS ARE USED TO REPRESENT THEOLK.
THEOLK.
THEOLK. IT IS MADE FROM RICH FLOUR.
IT IS MADE FROM RICH FLOUR.
IT IS MADE FROM RICH FLOUR. NUMBER 58 IS FOR ICE TOFU MADE
NUMBER 58 IS FOR ICE TOFU MADE
NUMBER 58 IS FOR ICE TOFU MADE WITH AGAR AND EATEN LIKE A
WITH AGAR AND EATEN LIKE A
WITH AGAR AND EATEN LIKE A DESSERT.
DESSERT.
DESSERT. THESE DELICIOUS DISHES WERE
THESE DELICIOUS DISHES WERE
THESE DELICIOUS DISHES WERE PRODUCED BY THE DEDICATION OF
PRODUCED BY THE DEDICATION OF
PRODUCED BY THE DEDICATION OF THE PEOPLE OF OSAKA TO CREATING
THE PEOPLE OF OSAKA TO CREATING
THE PEOPLE OF OSAKA TO CREATING THE BEST TOFU.
THE BEST TOFU.
THE BEST TOFU. IN OSAKA THERE IS ONE PARTICULAR
IN OSAKA THERE IS ONE PARTICULAR
IN OSAKA THERE IS ONE PARTICULAR TOFU STORE THAT IS HUGELY
TOFU STORE THAT IS HUGELY
TOFU STORE THAT IS HUGELY POPULAR.
POPULAR.
POPULAR. THIS IS THE SHOPPING DISTRICT
THIS IS THE SHOPPING DISTRICT
THIS IS THE SHOPPING DISTRICT NEAR TO THE SUMOYOSHI SHRINE.
NEAR TO THE SUMOYOSHI SHRINE.
NEAR TO THE SUMOYOSHI SHRINE. THIS IS THE FOURTH GENERATION
THIS IS THE FOURTH GENERATION
THIS IS THE FOURTH GENERATION OWNER OF THE TOFU STORE BUT HAS
OWNER OF THE TOFU STORE BUT HAS
OWNER OF THE TOFU STORE BUT HAS BEEN OPERATING FOR MORE THAN 100
BEEN OPERATING FOR MORE THAN 100
BEEN OPERATING FOR MORE THAN 100 YEARS.
YEARS.
YEARS. >> THE CUSTOMERS SEEM VERY
>> THE CUSTOMERS SEEM VERY
>> THE CUSTOMERS SEEM VERY SATISFIED.
SATISFIED.
SATISFIED. THIS TOFU IS THE MOST POPULAR
THIS TOFU IS THE MOST POPULAR
THIS TOFU IS THE MOST POPULAR VARIETY.
VARIETY.
VARIETY. IT LOOKS JUST LIKE ORDINARY
IT LOOKS JUST LIKE ORDINARY
IT LOOKS JUST LIKE ORDINARY TOFU.
TOFU.
TOFU. BUT THE OUTSIDE IS FIRM AND THE
BUT THE OUTSIDE IS FIRM AND THE
BUT THE OUTSIDE IS FIRM AND THE INSIDE IS SOFT.
INSIDE IS SOFT.
INSIDE IS SOFT. IT IS SMOOTH TO EAT AND DEEPLY
IT IS SMOOTH TO EAT AND DEEPLY
IT IS SMOOTH TO EAT AND DEEPLY FLAVORSOME.
FLAVORSOME.
FLAVORSOME. [ SPEAKING FOREIGN LANGUAGE ]
[ SPEAKING FOREIGN LANGUAGE ]
[ SPEAKING FOREIGN LANGUAGE ] >> TO MAKE THE TOFU, IT IS
>> TO MAKE THE TOFU, IT IS
>> TO MAKE THE TOFU, IT IS HARDENED AND BROKEN DOWN AGAIN.
HARDENED AND BROKEN DOWN AGAIN.
HARDENED AND BROKEN DOWN AGAIN. IT IS MOIST AND FULL OF SOYBEAN
IT IS MOIST AND FULL OF SOYBEAN
IT IS MOIST AND FULL OF SOYBEAN FLAVOR.
FLAVOR.
FLAVOR. IT IS DIFFICULT TO KEEP THE
IT IS DIFFICULT TO KEEP THE
IT IS DIFFICULT TO KEEP THE INSIDE OF THE TOFU SOFT WHILE
INSIDE OF THE TOFU SOFT WHILE
INSIDE OF THE TOFU SOFT WHILE MAINTAINING A SQUARE SHAPE.
MAINTAINING A SQUARE SHAPE.
MAINTAINING A SQUARE SHAPE. THE KEY IS IN HOW THE TOFU IS
THE KEY IS IN HOW THE TOFU IS
THE KEY IS IN HOW THE TOFU IS PRESSED.
PRESSED.
PRESSED. PRESSING REMOVES UNNECESSARY
PRESSING REMOVES UNNECESSARY
PRESSING REMOVES UNNECESSARY WATER AND HARDENS THE TOFU BUT
WATER AND HARDENS THE TOFU BUT
WATER AND HARDENS THE TOFU BUT IT HAS TO BE DONE SLOWLY TO KEEP
IT HAS TO BE DONE SLOWLY TO KEEP
IT HAS TO BE DONE SLOWLY TO KEEP A SOFT TEXTURE AND LOCK IN THE
A SOFT TEXTURE AND LOCK IN THE
A SOFT TEXTURE AND LOCK IN THE FLAVOR.
FLAVOR.
FLAVOR. AT FIRST A FIVE KILOGRAM WEIGHT
AT FIRST A FIVE KILOGRAM WEIGHT
AT FIRST A FIVE KILOGRAM WEIGHT IS USED.
IS USED.
IS USED. THE WEIGHT IS GRADUALLY
THE WEIGHT IS GRADUALLY
THE WEIGHT IS GRADUALLY INCREASES EVERY TEN MINUTES
INCREASES EVERY TEN MINUTES
INCREASES EVERY TEN MINUTES TAKING THREE TIMES THE TIME USED
TAKING THREE TIMES THE TIME USED
TAKING THREE TIMES THE TIME USED FOR STANDARD COTTON TOFU.
FOR STANDARD COTTON TOFU.
FOR STANDARD COTTON TOFU. IT DOESN'T ALWAYS GO AS PLANNED,
IT DOESN'T ALWAYS GO AS PLANNED,
IT DOESN'T ALWAYS GO AS PLANNED, HOWEVER.
HOWEVER.
HOWEVER. WHAT SEEMS TO HAVE GONE WRONG?
WHAT SEEMS TO HAVE GONE WRONG?
WHAT SEEMS TO HAVE GONE WRONG? >> SOAKING TIME DEPENDS ON THE
>> SOAKING TIME DEPENDS ON THE
>> SOAKING TIME DEPENDS ON THE TEMPERATURE.
TEMPERATURE.
TEMPERATURE. ON COLD DAYS THE BEANS NEED TO
ON COLD DAYS THE BEANS NEED TO
ON COLD DAYS THE BEANS NEED TO BE SOAKED FOR A LONGER PERIOD.
BE SOAKED FOR A LONGER PERIOD.
BE SOAKED FOR A LONGER PERIOD. DEPENDING ON HOW WELL THE BEANS
DEPENDING ON HOW WELL THE BEANS
DEPENDING ON HOW WELL THE BEANS HAVE BEEN SOAKED, THE VOLUME OF
HAVE BEEN SOAKED, THE VOLUME OF
HAVE BEEN SOAKED, THE VOLUME OF BITTERN NEEDS TO BE ADJUSTED.
BITTERN NEEDS TO BE ADJUSTED.
BITTERN NEEDS TO BE ADJUSTED. WHEN THE BEANS ARE NOT SOAKED
WHEN THE BEANS ARE NOT SOAKED
WHEN THE BEANS ARE NOT SOAKED LONG ENOUGH, THE SOY MILK
LONG ENOUGH, THE SOY MILK
LONG ENOUGH, THE SOY MILK BECOMES MORE ADVICE CUSS MAKING
BECOMES MORE ADVICE CUSS MAKING
BECOMES MORE ADVICE CUSS MAKING IT DIFFICULT FOR THE BITTERN TO
IT DIFFICULT FOR THE BITTERN TO
IT DIFFICULT FOR THE BITTERN TO SPREAD THROUGH THE MIXTURE.
SPREAD THROUGH THE MIXTURE.
SPREAD THROUGH THE MIXTURE. IF THE USUAL VOLUME OF BITTERN
IF THE USUAL VOLUME OF BITTERN
IF THE USUAL VOLUME OF BITTERN IS USED WHEN IT IS MIXED, IT
IS USED WHEN IT IS MIXED, IT
IS USED WHEN IT IS MIXED, IT RESULTS IN AN UNEVEN PRODUCT.
RESULTS IN AN UNEVEN PRODUCT.
RESULTS IN AN UNEVEN PRODUCT. HOWEVER HE REDUCED THE BITTERN
HOWEVER HE REDUCED THE BITTERN
HOWEVER HE REDUCED THE BITTERN JUST A LITTLE TOO MUCH.
JUST A LITTLE TOO MUCH.
JUST A LITTLE TOO MUCH. TOFU MAKING IS A COMPLEX PROCESS
TOFU MAKING IS A COMPLEX PROCESS
TOFU MAKING IS A COMPLEX PROCESS REQUIRING ADJUSTMENTS FOR
REQUIRING ADJUSTMENTS FOR
REQUIRING ADJUSTMENTS FOR TEMPERATURE, SOAKING TIME, AND
TEMPERATURE, SOAKING TIME, AND
TEMPERATURE, SOAKING TIME, AND THE ADDED VOLUME OF BITTERN.
THE ADDED VOLUME OF BITTERN.
THE ADDED VOLUME OF BITTERN. SOME OF THE REGULAR CUSTOMERS
SOME OF THE REGULAR CUSTOMERS
SOME OF THE REGULAR CUSTOMERS USED TO BUY FROM HIS FATHER.
USED TO BUY FROM HIS FATHER.
USED TO BUY FROM HIS FATHER. >> THE LOCAL TOFU STALL IS KEPT
>> THE LOCAL TOFU STALL IS KEPT
>> THE LOCAL TOFU STALL IS KEPT GOING BY THE LOVE OF THE
GOING BY THE LOVE OF THE
GOING BY THE LOVE OF THE COMMUNITY.
COMMUNITY.
COMMUNITY. ♪♪
♪♪
♪♪ ♪♪
♪♪
♪♪ ♪♪
♪♪
♪♪ >>> KUROKAWA IS BUFFETED BY WIND
>>> KUROKAWA IS BUFFETED BY WIND
>>> KUROKAWA IS BUFFETED BY WIND AND SNOW IN THE WINTER.
AND SNOW IN THE WINTER.
AND SNOW IN THE WINTER. ONE LOCAL FESTIVAL HAS CONTINUED
ONE LOCAL FESTIVAL HAS CONTINUED
ONE LOCAL FESTIVAL HAS CONTINUED MORE THAN 500 YEARS.
MORE THAN 500 YEARS.
MORE THAN 500 YEARS. THE OUGI FESTIVAL IS HELD AT THE
THE OUGI FESTIVAL IS HELD AT THE
THE OUGI FESTIVAL IS HELD AT THE LUNAR NEW YEAR.
LUNAR NEW YEAR.
LUNAR NEW YEAR. IN KUROKAWA, LOCAL PEOPLE
IN KUROKAWA, LOCAL PEOPLE
IN KUROKAWA, LOCAL PEOPLE PERFORM TRADITIONAL NO THEATER
PERFORM TRADITIONAL NO THEATER
PERFORM TRADITIONAL NO THEATER IN ALL FOUR SEASONS TO MARK KEY
IN ALL FOUR SEASONS TO MARK KEY
IN ALL FOUR SEASONS TO MARK KEY POINTS IN THE FARMING CALENDAR.
POINTS IN THE FARMING CALENDAR.
POINTS IN THE FARMING CALENDAR. THE OUGI FESTIVAL IS THE MOST
THE OUGI FESTIVAL IS THE MOST
THE OUGI FESTIVAL IS THE MOST IMPORTANT FESTIVAL AS IT ROUNDS
IMPORTANT FESTIVAL AS IT ROUNDS
IMPORTANT FESTIVAL AS IT ROUNDS OFF THE YEAR.
OFF THE YEAR.
OFF THE YEAR. ALL OF THE DANCES AND SINGING IS
ALL OF THE DANCES AND SINGING IS
ALL OF THE DANCES AND SINGING IS PERFORMED BY LOCAL PEOPLE.
PERFORMED BY LOCAL PEOPLE.
PERFORMED BY LOCAL PEOPLE. IN SUMMER, THE FIELDS ARE FILLED
IN SUMMER, THE FIELDS ARE FILLED
IN SUMMER, THE FIELDS ARE FILLED WITH GREEN.
WITH GREEN.
WITH GREEN. FARMERS ARE GROWING AN IMPORTANT
FARMERS ARE GROWING AN IMPORTANT
FARMERS ARE GROWING AN IMPORTANT CROP REQUIRED FOR THE FESTIVAL.
CROP REQUIRED FOR THE FESTIVAL.
CROP REQUIRED FOR THE FESTIVAL. KUROKAWA IS KNOWN AS A CENTER
KUROKAWA IS KNOWN AS A CENTER
KUROKAWA IS KNOWN AS A CENTER FOR THE CULTIVATION OF SOYBEANS.
FOR THE CULTIVATION OF SOYBEANS.
FOR THE CULTIVATION OF SOYBEANS. ONE SUMMER DAY LOCAL MEN GATHER
ONE SUMMER DAY LOCAL MEN GATHER
ONE SUMMER DAY LOCAL MEN GATHER AROUND THE SHRINE.
AROUND THE SHRINE.
AROUND THE SHRINE. EACH OF THEM BRING FRESHLY
EACH OF THEM BRING FRESHLY
EACH OF THEM BRING FRESHLY PICKED AND BOILED SOYBEANS.
PICKED AND BOILED SOYBEANS.
PICKED AND BOILED SOYBEANS. THIS RELIGIOUS RITE IS TO THANK
THIS RELIGIOUS RITE IS TO THANK
THIS RELIGIOUS RITE IS TO THANK THE SHRINE DEETTY THAT THE FARMS
THE SHRINE DEETTY THAT THE FARMS
THE SHRINE DEETTY THAT THE FARMS ARE RUNNING SMOOTHLY AND TO PRAY
ARE RUNNING SMOOTHLY AND TO PRAY
ARE RUNNING SMOOTHLY AND TO PRAY FOR A BOUNTIFUL HARVEST.
FOR A BOUNTIFUL HARVEST.
FOR A BOUNTIFUL HARVEST. THE YOUNG BEANS ARE STILL IN
THE YOUNG BEANS ARE STILL IN
THE YOUNG BEANS ARE STILL IN THEIR PODS.
THEIR PODS.
THEIR PODS. AFTER VISITING THE SHRINE, ALL
AFTER VISITING THE SHRINE, ALL
AFTER VISITING THE SHRINE, ALL OF THE FARMERS TASTE THE BEANS
OF THE FARMERS TASTE THE BEANS
OF THE FARMERS TASTE THE BEANS AND COMPETE WITH EACH OTHER TO
AND COMPETE WITH EACH OTHER TO
AND COMPETE WITH EACH OTHER TO SEE WHOSE ARE BEST.
SEE WHOSE ARE BEST.
SEE WHOSE ARE BEST. >> AT THE OUGI FESTIVAL IN
>> AT THE OUGI FESTIVAL IN
>> AT THE OUGI FESTIVAL IN WINTER, TOFU MADE USING LOCAL
WINTER, TOFU MADE USING LOCAL
WINTER, TOFU MADE USING LOCAL SOYBEANS IS AN INDISPENSABLE
SOYBEANS IS AN INDISPENSABLE
SOYBEANS IS AN INDISPENSABLE PART OF THE FESTIVITIES.
PART OF THE FESTIVITIES.
PART OF THE FESTIVITIES. TWO WEEKS PRIOR TO THE FESTIVAL.
TWO WEEKS PRIOR TO THE FESTIVAL.
TWO WEEKS PRIOR TO THE FESTIVAL. LOCAL PEOPLE ARE GRILLING TOFU.
LOCAL PEOPLE ARE GRILLING TOFU.
LOCAL PEOPLE ARE GRILLING TOFU. THEY'RE PREPARING THE FOOD TO BE
THEY'RE PREPARING THE FOOD TO BE
THEY'RE PREPARING THE FOOD TO BE SERVED ON THE FESTIVAL DAY.
SERVED ON THE FESTIVAL DAY.
SERVED ON THE FESTIVAL DAY. THOSE SITTING AROUND THE FIRE
THOSE SITTING AROUND THE FIRE
THOSE SITTING AROUND THE FIRE TELL THE PERSON SITTING OPPOSITE
TELL THE PERSON SITTING OPPOSITE
TELL THE PERSON SITTING OPPOSITE WHEN THEY'RE TOFU IS READY.
WHEN THEY'RE TOFU IS READY.
WHEN THEY'RE TOFU IS READY. [ SPEAKING FOREIGN LANGUAGE ]
[ SPEAKING FOREIGN LANGUAGE ]
[ SPEAKING FOREIGN LANGUAGE ] >> IN SUMMER BEANS ARE OFFERED
>> IN SUMMER BEANS ARE OFFERED
>> IN SUMMER BEANS ARE OFFERED TO THE GODS OF THE SHRINE.
TO THE GODS OF THE SHRINE.
TO THE GODS OF THE SHRINE. IN WINTER, THE GODS AND THE
IN WINTER, THE GODS AND THE
IN WINTER, THE GODS AND THE LOCAL PEOPLE ENJOY TOFU
LOCAL PEOPLE ENJOY TOFU
LOCAL PEOPLE ENJOY TOFU TOGETHER.
TOGETHER.
TOGETHER. THE GRILLED TOFU IS FROZEN AND
THE GRILLED TOFU IS FROZEN AND
THE GRILLED TOFU IS FROZEN AND SERVEDALITY THE OUGI FESTIVAL.
SERVEDALITY THE OUGI FESTIVAL.
SERVEDALITY THE OUGI FESTIVAL. THE OUGI FESTIVAL IS ALSO KNOWN
THE OUGI FESTIVAL IS ALSO KNOWN
THE OUGI FESTIVAL IS ALSO KNOWN AS THE TOFU FESTIVAL.
AS THE TOFU FESTIVAL.
AS THE TOFU FESTIVAL. THE TOFU WHICH HAS BEEN GRILLED
THE TOFU WHICH HAS BEEN GRILLED
THE TOFU WHICH HAS BEEN GRILLED AND THEN FROZEN IS DIPPED INTO A
AND THEN FROZEN IS DIPPED INTO A
AND THEN FROZEN IS DIPPED INTO A HOT BROTH BEFORE IT IS EATEN.
HOT BROTH BEFORE IT IS EATEN.
HOT BROTH BEFORE IT IS EATEN. OVER THE TWO DAYS AROUND 300
OVER THE TWO DAYS AROUND 300
OVER THE TWO DAYS AROUND 300 KILOGRAMS OF TOFU IS SERVED TO
KILOGRAMS OF TOFU IS SERVED TO
KILOGRAMS OF TOFU IS SERVED TO THE FESTIVAL-GOERS.
THE FESTIVAL-GOERS.
THE FESTIVAL-GOERS. ACROSS JAPAN PEOPLE MAKE TOFU,
ACROSS JAPAN PEOPLE MAKE TOFU,
ACROSS JAPAN PEOPLE MAKE TOFU, TRYING NOT TO WASTE A SINGLE
TRYING NOT TO WASTE A SINGLE
TRYING NOT TO WASTE A SINGLE BEAN.
BEAN.
BEAN. TONIGHT, AS EVERY NIGHT, PEOPLE
TONIGHT, AS EVERY NIGHT, PEOPLE
TONIGHT, AS EVERY NIGHT, PEOPLE ACROSS THE NATION SAVOR THE
ACROSS THE NATION SAVOR THE
ACROSS THE NATION SAVOR THE TASTE OF THIS SOYBEAN DELICACY.
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読み込み中…

豆腐の秘密

40 タグ追加 保存
Takaaki Inoue 2020 年 5 月 18 日 に公開
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