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  • ONLY in JAPAN

    只在日本

  • Wagyu, it's the most delicious and the most desired beef in the world

    和牛,它是世界上最美味的牛肉,也是最令人嚮往的牛肉。

  • Wagyu means Japan's beef

    和牛就是日本的牛肉

  • And I'm here at 43 prefecture because they won the Wagyu Olympics making it the Number One beef brand in Japan

    我之所以來43縣,是因為他們獲得了和牛奧運會的冠軍 使其成為日本第一牛肉品牌

  • Every five years the Wagyu Olympics is held to see which brand and area is the best

    每五年舉辦一次和牛奧運會,看哪個品牌、哪個地區最優秀

  • 513 cattles came to Sendai to compete on best marbling and leanness

    513名選手來到仙台,進行最佳大理石紋和瘦身比賽。

  • Tottori Wagyu won the award for best beef this year.

    鳥取和牛獲得了今年的最佳牛肉獎。

  • Top beef brands, Kobe and Matsuzaka weren't present, so it begs the question

    頂級牛肉品牌,科比和松坂都沒有出現,這不禁讓人產生疑問

  • Is Tottori the new No.1 Wagyu in Japan you see all Japanese Wagyu beef is extremely tasty

    鳥取是日本新的第一和牛嗎 你看日本的和牛都是非常的好吃的

  • A4 or A5 beef grading

    A4或A5牛肉分級

  • It's so good that it's hard to tell the difference

    它好得讓人分不清了

  • Kobe beef is the most famous Wagyu brand

    神戶牛肉是最著名的和牛品牌。

  • Limited to just three to five thousand cattle a year just half of one percent of the domestic beef

    每年只限於三到五千頭牛,只佔國內牛肉的一半。

  • It's rare, but is that selection and rarity really worth it

    很難得,但這種選擇和稀有真的值得嗎?

  • All top Wagyu brands live stress-free lives in areas of freshwater clean air with healthy diets to increase leanness and marbling

    所有的頂級和牛品牌都生活在空氣清新的淡水地區,無壓力的生活,健康的飲食,增加瘦身和大理石紋。

  • It's lighter and tastier than other beef

    比起其他牛肉,它更清淡,更好吃

  • You know when you taste it. It's that good, but in this episode. I'm gonna tell you why Tottori Wagyu it's so good

    你嚐了就知道。就是這麼好吃,但是在這一集裡,我就會告訴你,為什麼鳥取和牛它這麼好吃。我會告訴你為什麼鳥取和牛它是如此的好。

  • It comes from one of the most natural places in all of Japan with a history of having Wagyu cattle

    它來自全日本最自然的地方之一,有飼養和牛的歷史。

  • Mount Daisen, the Mount Fuji of the West it provides Tottori with some of Japan's purest water

    西方的富士山--大山,為鳥取提供了日本最純淨的水。

  • supplies the area with amazing soil for produce

    為該地區提供了驚人的生產土壤

  • nutritious grass for cows and cattle to graze on

    牧草

  • And yeah, they have really good milk and ice cream, too

    是的,他們有非常好的牛奶和冰淇淋,太。

  • The area between Mount Daisen and Yonago City is loaded with farms right near the sea

    在大山和米子市之間,有很多臨海的農場。

  • It's a place where you don't have to pick either mountain her beach for vacation. They're both there

    這是一個你不必選擇任何一座山她海灘度假的地方。它們都在那裡

  • This is Nishida-san's "Bokujyo" or ranch where he has his own brand of Wagyu called Daisen Kuroushi

    這裡是西田先生的 "北條 "牧場,有他自己的和牛品牌 "大山黑石"。

  • They live in clean pens of three their lives are all about relaxing

    他們住在乾淨的三口之家 他們的生活就是為了放鬆

  • They love being scratched and unlike cattle overseas Wagyu are super friendly and approachable

    它們喜歡被抓撓,不像國外的牛,和牛超級友好,平易近人。

  • It takes a little while to build trust and make friends

    建立信任和交朋友需要一點時間。

  • Wagyu are also really curious

    和牛也真的很好奇

  • That ring in their nose is to help lead them safely

    他們鼻子上的那個環是用來幫助他們安全地前進的

  • It's the easiest way with minimal stress to lead a stubborn cattle

    這是最簡單的方法,壓力最小的方法,帶領頑固的牛群

  • for Wagyu that usually means because they're too lazy to get up

    對於和牛來說,這通常意味著,因為他們懶得起來。

  • Kimochi ii? (Feel good?)

    Kimochi ii?(感覺好嗎?)

  • Feels good?

    感覺好嗎?

  • Wagyu are very gentle and very clean

    和牛非常溫和,非常乾淨

  • Nishida-san let me come in and help rush them after they've gotten a chance to know me

    西田先生讓我進來,等他們認識了我之後,再幫忙催促他們吧

  • With those horns one could be worried, but really these Wagyu are just like kids

    雖說這些角讓人擔心,但其實這些和牛就像孩子一樣。

  • The neighbors jealous that they're not getting brushed - one Wagyu at a time, folks

    鄰居們嫉妒他們沒有被刷到--一次只刷一個和牛,夥計們。

  • All Japanese Wagyu have a ten digit number that identifies them online

    所有的日本和牛都有一個十位數的號碼,可以在網上進行識別。

  • the livestock database can track the date of birth and track each back to their mother all

    牲畜數據庫可以跟蹤出生日期,並跟蹤每個人回到他們的母親所有。

  • Japanese Wagyu have this number all the way to the restaurant so you always know where the meat came from

    日本和牛在餐廳裡都有這個編號,所以你總是知道肉的來源。

  • Nishida-san really treated his Wagyu with a lot of love and affection.

    西田先生對他的和牛真的是愛護有加。

  • They seemed pretty happy to me

    我看他們挺高興的

  • So how do I wrap my head around the idea of eating these lovable Wagyu?

    那麼,要怎麼才能吃到這些可愛的和牛呢?

  • Daisen Kurooushi Kyoushou-tei when Nishida-san Wagyu beef goes

    大山黑石京守亭,西田先生的和牛去了。

  • To eat it, I had to learn how the Japanese do it which required learning an important lesson here the principles of "Itadaki-masu"

    為了吃到它,我必須學習日本人的做法,這就需要在這裡學習一個重要的課程,即 "板燒丸 "的原理。

  • it's one of the most important Japanese words you can learn and

    這是一個最重要的日語單詞,你可以學習和

  • Nakanomori-san, taught me the deep meaning of the word to people in Japan

    中之森先生,讓我知道了這個詞對日本人的深意。

  • You saw the lovable Wagyu, right?

    你看到可愛的和牛了吧?

  • The owner Nishida considers them as adorable

    主人西田認為他們很可愛。

  • He takes a great care of them everyday for raising

    他每天都很照顧他們,把他們撫養長大

  • We are also the consumer of Wagyu who raised them with a great daily care

    我們也是養育它們的和牛的消費者,日常照顧得很好。

  • At that time, we consider not to eat the Wagyu,

    這時,我們考慮不要吃和牛。

  • but we receives the life from the Wagyu

    但我們從和牛身上獲得生命。

  • the gratitude

    感恩

  • I am receiving your life

    我正在接受你的生命

  • Which is the word "Itadakimasu"

    "Itadakimasu "是哪個詞?

  • There is love as well as respect

    有愛也有尊重

  • The love toward the cow which will be eaten

    對將被吃掉的牛的愛。

  • and will slso be shown when we actually consume it

    並將顯示當我們實際消費它的lso

  • It's more than just a word we say in Japan it's a deep feeling of appreciation

    在日本,這不僅僅是一句話,而是一種深深的感激之情。

  • Japanese have for the food in front of them

    日本人對眼前的食物

  • In the kitchen Nagatani-san an experienced chef who has handled Wagyu for decades taught me a little bit about the different cuts of meat

    在廚房裡,長谷先生是一位處理了幾十年和牛的資深廚師,他教我一些關於不同肉品的知識。

  • Kyoushou-Tei prepares their Daisen Kuroushi brand for Yakiniku

    京守亭為 "燒肉 "準備了大山黑石品牌。

  • This first cut is called "Haneshita" called Chuck flap in English part of the shoulder loin or rib side

    這第一刀叫 "Haneshita",英文叫Chuck flap,是肩部腰部或肋部側面的一部分。

  • You can see that intense marbling

    你可以看到強烈的大理石紋

  • Next cut is called "Kurimi" or chuck tender near the shoulder

    下一刀被稱為 "Kurimi",或靠近肩膀的卡盤嫩肉。

  • it's loaded with that Amami taste on another level

    充滿了奄美的另一種味道。

  • The final cut is called "Hiuchi", which is a premium upper leg cut limited to just two kilograms of the Wagyu

    最後的切割被稱為 "Hiuchi",這是一種高級的上肢切割,僅限量兩公斤的和牛。

  • Wagyu oil is different from other kinds of beef, it containes more Omega 3 and 6 fatty acids

    和牛油不同於其他種類的牛肉,它含有更多的Omega 3和6脂肪酸。

  • and monosaturated fatty acid than other beef

    脂肪酸和單不飽和脂肪酸比其他牛

  • After Nagatani-san is cut enough Wagyu for my dinner

    在長谷先生切好足夠的和牛後,我的晚餐就開始了

  • he prepares it as beautifully as he can great respect is paid to the meat, which is why it's set so well for the customer

    他儘可能地把它準備得更漂亮,對肉的尊重,這就是為什麼它是如此設置為客戶的原因。

  • Three different cuts to try this is going to be quite a meal, " Itadaki- masu"

    試試三種不同的切法,這將是一個相當大的餐點,"板垣醬"。

  • It doesn't take long for the meat to cook on the grill

    在烤架上烤肉不用多久就能烤熟了

  • Generally it's better to cook the meat through so the oil is heated with yakiniku it takes about 15 seconds

    一般來說,將肉煮熟比較好,所以油與燒肉一起加熱,大約需要15秒的時間

  • There's a selection of sauces and salt

    有醬料和鹽的選擇。

  • This one you can eat with wasabi

    這個可以和芥末一起吃

  • Wasabi is a nice way to go adding extra depth to the meat, but really with this Wagyu beef

    芥末是一種很好的方式去增加額外的深度的肉,但真的與這個和牛的

  • You can eat it as is and be really satisfied

    你可以原封不動地吃,真的很滿意。

  • Yeah

    是啊,是啊

  • It's not chewy and not oily. Yes, the red meat contains little fat.

    嚼不動,也不油膩。是的,紅肉含脂肪少。

  • The distinctive feature of Daisen Kuroushi is in very natural oil tastes

    大山黑石的特點是非常自然的油味。

  • because of the lack to stress to the Wagyu

    因為對和牛的壓力不夠。

  • the stressless cultivation and the natural oil taste are deeply related

    無壓力的種植和天然的油味有很大的關係。

  • The oil is there but not overpowering or heavy.

    油量是有的,但不過癮也不重。

  • That's nice sound

    這聲音真好聽

  • Each piece was absolutely delicious

    每一塊都很好吃

  • So which one is better Kobe or Tottori to meet Tottori beef is just as good and a fraction of the cost

    那麼神戶和鳥取哪個好滿足鳥取牛肉一樣好吃,而且價格也只有幾分之一。

  • Thankfully if you're eating Kobe or Tottori beef you can ask the manager for that ten digit number and know exactly where it's from

    幸好你吃的是神戶牛肉或鳥取牛肉,你可以向店長要那個十位數,就能知道它的具體產地了

  • It's worth traveling around Japan to eat different Wagyu throughout the country there are over 300 Wagyu brands

    在日本全國有300多個和牛品牌,吃到不同的和牛是值得一遊的。

  • There are also many ways to eat it all based on personal preference

    也有很多吃法,都是根據個人喜好而定的

  • Mount Daisen has a long history of being one of Japan's cattle market places

    大山作為日本的牛市之一,歷史悠久。

  • The environment around this area of Tottori has made it an ideal place to raise Wagyu cattle and that balance with nature

    鳥取縣周邊的環境是飼養和牛的理想場所,也是與自然平衡的地方。

  • yields some of the best beef in the world

    盛產世界上最好的牛肉。

  • It really is something to give thanks to

    這真的是值得感謝的事情

  • If you liked it hit that subscribe button and check out another one of our shows

    如果你喜歡它,請點擊訂閱按鈕,並檢查出我們的另一個節目。

  • Don't miss my second live streaming channel ONLY in JAPAN *GO and check out location photos on http://instagram.com/onlyinjapantv

    千萬不要錯過我的第二條直播頻道ONLY JAPAN *請到http://instagram.com/onlyinjapantv 查看現場照片。

  • Mata ne~

    Mata ne~

ONLY in JAPAN

只在日本

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B1 中級 中文 牛肉 日本 品牌 好吃 脂肪酸 先生

日本和牛體驗。超越神戶 ★ ONLY in JAPAN (Japanese Wagyu Beef Experience: Beyond Kobe ★ ONLY in JAPAN)

  • 1 1
    Summer 發佈於 2021 年 02 月 20 日
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