#50 そうめん：美味しい作り方 ／ ズボンの修繕・手縫い

#50 そうめん：美味しい作り方 ／ ズボンの修繕・手縫い

Masa） No way, are we shooting? Masa） You’re starting to get it. Masa） We don’t have much good footage today. Staff） No, no. Staff） We don’t? Masa） I don’t think we have much today. Masa） Just building a house, really. Staff） We already shot the outer wall. Masa） Huh? Staff） We’ve already shot the outer wall of the house. Staff） We shot it already. Masa） But we need to do the outer wall to move forward. Masa） And these pants Masa） They’re practically at the end of their life. Masa） They rip right away. Masa） That’s how worn out they are. Masa） They tear so easily now. Staff） The fabric is getting thin, huh? Masa） But, you know Masa） When you stitch it up, you get attached to it. Staff） Be careful, though. Staff） Sewing while wearing them is a bit scary. Staff） Just a little. Masa） Really? Staff） Yes. Masa） When you say that, it feels like Masa） I have to make a show of not stabbing myself. Staff） No, that’s not what I meant. Staff） Seriously. Staff） When did you buy those pants? Staff） You don’t remember? Masa） Around 8 years ago, I think. Masa） Roughly. Masa） I don’t think it’s been 10 years. Masa） Okay. Staff） Looks like you sewed it up well. Masa） When I live like this Masa） I start thinking about the things you can’t make myself. Masa） What’s primitive and what’s really important. Masa） Like sewing needles. Masa） You can’t make those yourself. Masa） Thin, with holes in them. Masa） Same goes for fishhooks. Masa） You can’t make anything with a hook. Masa） Jomon people would carve bones to make big hooks Masa） But you can’t catch river fish with those. Masa） Maybe with their exceptional Jomon skills, they could, but Masa） Hooks and fishhooks are things you can easily buy. Masa） So, people just toss them. Masa） People would throw them away less often. Masa） Many people don’t appreciate them much. Masa） If distribution ever stopped Masa） Hooks would become really useful. Staff） So, what are we working on today? Staff） What’s the task? Masa） The outer wall. Masa） People might think we’ve been working on the outer wall forever. Masa） But it’s unavoidable. Masa） It’s the outer wall again today. Staff） By the entrance side? Masa） Huh? Staff） By the entrance. Masa） We did that the other day too. Masa） And we’re doing the entrance side again today. Staff） Why did you want to become a carpenter? Karin） Well Karin） There aren’t many young Karin） Female carpenters out there. Karin） I think that’s Karin） A crisis for Japan. Karin） So I Karin） Even though this is the first time I’ve ever held a saw Masa） Just do your work, no need to talk. Karin） Sorry. Karin） It’s his fault! Staff） The boss is strict. Staff） The slight crookedness adds charm. Staff） It’s a nice touch. Masa） Yeah, it gives a vibe. Staff） It adds character. Masa） Well, honestly Masa） It’s better if things are done perfectly. Masa） But since the people living in the house are imperfect Masa） It’s best if the house is also neat and precise. Staff） I actually prefer it this way. Masa） Really? Masa） Would you live here? Staff） Can I? Masa） Yeah. Masa） I’ll sell it to you. Staff） Sell it? Staff） How much will you sell it for? Masa） How much would you buy it for? Staff） Maybe around 30,000 yen. Masa） What do you think my effort is worth? Masa） Well Staff） Well? Masa） I’ll just make up for it with enthusiasm. Masa） The key is whether Masa） It holds up all the way to the back. Staff） Ah! Masa） Huh? Staff） The board behind it is moving forward. Staff） Is it supposed to move forward? Masa） Yeah. Masa） Oh. Masa） Oh, this one’s moving forward too. Masa） Good. Masa） For now Masa） Want to take a break? Karin） Shall we take a break? Staff） I’m fine. Staff） The boss takes breaks early. Karin） Huh? Staff） The boss takes breaks early. Karin） Yeah, right? Karin） Everyone here takes breaks early. Karin） It’s part of the tea culture. Karin） That’s just how it is. Masa） Barley tea is delicious. Masa） This morning was amazing. Masa） The birds were singing in all sorts of melodies. Masa） It was beautiful. Karin） Should I not cut the next one? Masa） No, go ahead and cut it. Masa） Cut it to 121 cm. Staff） Things go a lot faster when there are two people working. Staff） It’s totally different. Masa） But when someone is holding a camera… Staff） Who is that? Staff） Is there anything else to do? Masa） Nope. Masa） Though I did just say that. Masa） Should we have lunch? Masa） Alright, I’ll casually… Masa） Chop some green onions or something. Staff） Sounds good. Masa） Lunch today is somen noodles. Staff） Somen I didn’t realize it, but… Staff） It’s surprisingly high in calories. Masa） Yeah, it is. Masa） Somen has a lot of calories. Masa） So, before you eat them, Masa） Add a raw egg to it, please. Masa） With some veggies for flavoring. Masa） We also have some leftover rice from yesterday. Masa） You could make tamago-kake gohan (egg over rice) and eat it with that. Masa） Or have some protein drink if you want. Masa） It’s a good idea, right? Masa） People lose their appetite in the summer, so Masa） Calories Masa） Can be hard to take in. Masa） But with somen, you can easily slurp it down. Masa） And if it’s high in calories Masa） It’s perfect for nutrition. Masa） Mitsuba (wild parsley). Masa） For somen, the ratio is 1:3. Masa） This Masa） Soumi’s mentsuyu is great. Masa） It’s expensive though. Masa） Boiling time is Masa） About 2-3 minutes. Staff） How many calories is it? Masa） For one bundle? Masa） About 335 kcal. Staff） Wow. Masa） Yeah, amazing. Masa） Now Masa） There’s mitsuba under this hot water. Masa） We’re boiling it with this water. Masa） After boiling Masa） It’s better to wash somen well. Masa） Somen tastes better Masa） When you wash it thoroughly after boiling. Masa） A food stylist named Nami Iijima-san. Masa） Once told me to really wash somen well. Masa） It makes a huge difference. Masa）It come off when you wash them. Masa） The slimy carbohydrates on the surface of the noodles Masa） So the noodles turn out crisp. Staff） Like Jenga Masa） They’ll collapse in the end. Seaweed. Masa） Here you go. Staff） Thank you very much. Masa） Itadakimasu. Staff） Mitsuba? Masa） Yeah, mitsuba. Masa） Wild mitsuba Masa） From this season. Masa） Delicious. Staff） How does it feel to eat without worrying about calories? Staff） What’s it like? Masa） Hmm, I wonder. Staff） Is that just normal for us? Masa） Yeah, it is. Masa） Do you resent me? Staff） No, I don’t. Staff） I haven’t had that feeling for months now Staff） So I’m trying to remember what it’s like. Staff） I love how you take such big bites. Staff） It looks so good. Masa） Hold on a second. Masa） Some shichimi (Japanese spice mix). Masa） Unlike the rushed convenience store meals in Tokyo Masa） It’s amazing that you can appreciate every single one. Masa） It’s really great. Staff） The person making it is good, too. Karin） That’s right. Staff） It just feels different somehow. Karin） The sense of it Masa） It’s incredible. Staff） You really bring out the flavor of the ingredients. Karin） It’s amazing how good just somen can be. Masa） That’s a backhanded compliment. Staff） Itadakimasu. Staff） Delicious.

【目次】
00:00　ズボンの修繕
01:58　山生活で大切なもの
02:54　玄関の外壁作り
07:53　そうめん
11:13　食事開始

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