Name: Handmade Tofu in Japan | Jamie's Super Food | Food.com
Uploaded: 2019-09-05T10:56:14.000Z
Duration: 4 min 12 s

On the island of Okinawa, a bustling metropolis and rugged coral beaches support one of the longest living populations on the planet.

在沖繩島，繁華的大都市和崎嶇的珊瑚海灘養育著地球上最長壽的人口之一。

There's a super food ingredient that they eat more of than anywhere else in the world, and today, I'm due to visit a revered master in the art of its production.

有一種超級食物原料，他們吃的比世界上任何地方都多，今天，我將拜訪一位受人尊敬的原料製作大師。

But before I meet him, I'm taking part in another of Japan's early morning rituals.

但在我見到他之前，我要參加日本的另一個清晨儀式。

Radio Exercise is a workout program that is broadcast nationwide every morning.

廣播操是一檔健身節目，每天早上在全國範圍內播出。

People either do the morning routine in their homes, or like these lovely lot, meet up in groups to do it.

人們要麼在家裡做晨練，要麼像這些可愛的人一樣，聚在一起做晨練。

I think the average age is about 85 here.

我想這裡的平均年齡是85歲左右。

But they learn these exercises in primary school.

但他們在小學就學會了這些練習。

The old age pensioners do exactly the same, and it's great.

養老金的人也正是如此，而且很好。

我們的孩子應該在英國這樣做。

Daily exercise coupled with a healthy diet seems to be working wonders for Okinawans.

每天的運動加上健康的飲食，似乎對沖繩人來說是個奇蹟。

And there's one food they champion more than any other.

有一種食物，他們比其他任何食物都擁護。

Okinawans eat more tofu than anyone else in the world.

沖繩人吃的豆腐比世界上任何一個人都多。

And if you're not sold on tofu yet, then bear with me, because it's incredible, really, really nutritious.

如果你還不喜歡吃豆腐，那就忍忍吧，因為它實在是太不可思議了，真的很有營養。

And I'm going to get to meet a third-generation tofu maker that still makes it by hand.

而我要去見一個第三代的豆腐製作者，還是手工製作。

55-year-old Shigaro Ngata is one of Okinawa's artisan tofu makers.

55歲的Ngata Shigaro是沖繩的手工豆腐製作者之一。

To make the tofu, he starts with dried soybeans and grinds them to produce a milk, which is decanted into these vessels, ready to be heated.

為了製作豆腐，他先用幹黃豆磨成漿，然後將漿潷入這些器皿中，準備加熱。

The nigari, made from Japanese sea salt, causes the mixture to split into soy milk and curds, which is separated off to become tofu.

由日本海鹽製成的日料，會使混合物分裂成豆漿和凝乳，分離出來成為豆腐。

And I'm about to taste it freshly made, a rare treat.

而我即將品嚐到的是新鮮的製作，是一種難得的享受。

This is the best tofu I've ever had in my life...Kyoto, Tokyo.

這是我這輩子吃過的最好吃的豆腐......京都，東京。

How important is tofu to Japan and Okinawan culture?

豆腐對日本和沖繩文化有多重要？

Shigaro makes two types of tofu, the first is bags of super soft, silken tofu.

新太郎做的豆腐有兩種，第一種是袋裝的超軟絲豆腐。

So I'm going to have to do a little bit of work now.

For the second type, the curds are decanted into block molds and weighed down to remove the liquid.

第二種，將凝乳潷入塊狀模具中，並稱量去除液體。

這樣就形成了大家比較熟悉的、緊緻的豆腐。

One of the reasons Shigaro and Okinawans, young and old, may be living such healthy lives is because in a diet with very little meat, tofu is an important source of protein.

新太郎和沖繩人，無論老少，都可能活得如此健康，原因之一是在很少吃肉的飲食中，豆腐是蛋白質的重要來源。

It's naturally lower in saturated fat and helps lower cholesterol.

它的飽和脂肪含量自然較低，有助於降低膽固醇。

If we're talking about the longevity and health of Okinawans, it's kind of impossible to rule out the important connection to tofu.

如果說到沖繩人的長壽和健康，有點不能排除與豆腐的重要關係。

在他們的飲食中是如此的多產。

這真是一種不可思議的蛋白質。

This is definitely something that we should get in our life.

這絕對是我們在生活中應該得到的。

字幕列表影片播放

Handmade Tofu in Japan | Jamie's Super Food | Food.com

incredible

opportunity

ingredient

routine