[TVB-S] Nihon Oishi - 勁食日本一 (2012) [10/10]

Discussion in 'Variety Shows' started by b-lee, Jan 5, 2012.

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香港人嚮往日本文化，日本亦是最受港人歡迎的旅遊地點之一。遊日本除了購物及欣賞各地的名勝古蹟，當然少不了品嚐當地最新鮮的食材。由日本出口的食品，一向都是信心的保證，只因他們對食材有一份執著，他們不單有得天獨厚的水產資源。當地的農務科技，亦令日本出產的農產品質素在世界上位列前茅。所以《勁食日本一》的一班主持，將會走遍九州、本州、東北、北海道等不同縣市，尋找當地最出色的食材。

Google translated

People aspire to Japanese culture, Japan is the most popular tourist destinations of Hong Kong. In addition to shopping and enjoy the tour in Japan around the monuments, of course, enjoy the freshest local ingredients. Food exports from Japan, has always been a guarantee of confidence, because they have a persistent ingredients, they not only have unique aquatic resources. Local farm technology also led the quality of agricultural products produced in Japan in the forefront of the world. Therefore, "a Japanese fresh food," the group chair, will be all over Kyushu, Honshu, northeast Hokkaido in different counties, to find the best local ingredients.
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Pserve Links

Nihonoishi.01.rmvb - 191.7 MB
Nihonoishi.02.rmvb - 103.7 MB
Nihonoishi.03.rmvb - 103.7 MB
Nihonoishi.04.rmvb - 206.7 MB
Nihonoishi.05.rmvb - 102.8 MB
Nihonoishi.06.rmvb - 181.7 MB
Nihonoishi.07.rmvb - 102.2 MB
Nihonoishi.08.rmvb - 103.6 MB
Nihonoishi.09.rmvb - 103.4 MB
Nihonoishi.10.rmvb - 102.3 MB
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Episode 01 - Hiroshima Hokkaido milk and oysters (北海道牛奶與廣島蠔)
http://www.filejungle.com/f/2yrx9m
http://www.fileswap.com/dl/wgBlaX77iy/Nihonoishi.01.rmvb.html
http://www.uploadstation.com/file/uVABJbr
http://www.fileserve.com/file/M5jsW9S
http://www.filesonic.com/file/ZNdbzrh
http://ul.to/kt19f4vi

身處冬天的北海道，柔軟的白雪，落在一個牧場之中。在白茫茫的景色中，看見一堆堆黑色的胎記遍佈整個牧場，原來兩位《勁食日本一》的主持何傲兒與張慧雯已經來到北海道旭川市的一個乳牛牧場。

兩位在城市中長大的少女，第一次近距離接觸北海道的乳牛，心情又驚又喜，其實這一群乳牛的心情比她倆更加害怕！因為牠們要借出身驅，讓兩位少女親身嘗試握榨出乳液。農村的體驗令兩人感覺美食的得來不易。而在認識餵養及精練的過程中，亦使她們知曉北海道牛奶為何如此受到日本人的愛戴。

同樣是營養價值豐富的美食，但是在海洋中成長，同樣有幼滑的質感，但入口時卻添上丁點海水味。另外兩位主持人林溥來 (Patrick Sir) 與關婉珊今趟帶我們來到廣島縣，尋找生長在瀨戶內海的「日本一」－廣島蠔。兩人登上離岸無人的小島參觀生蠔養殖場，一睹壯觀的蠔排。當然還會在廣島市內有名的餐廳品嚐各款生、熟食廣島蠔，款款大廚精心設計，吃出真「蠔」味。市內還有日本三景之一的嚴島神社，兩位主持又怎會錯過祈福機會。

Google translated

Living in the winter of Hokkaido, soft snow, falling into a pasture. In the vast expanse of scenery, he saw piles of black birthmark all over the ranch, the original two "fresh food in Japan a" child with pride the auspices of what has come to Hokkaido Asahikawa Zhang Huiwen a dairy farm.

Two girls grew up in the city, Hokkaido, first close contact with the cows, and I feel surprised, in fact, the feelings of this group of cows is more afraid than she was two! Because they would like to take birth-drive, so the two girls holding hands trying to squeeze lotion. Experience in rural areas that they feel hard-earned food. In understanding the process of feeding and concise, but also make them aware of why milk Hokkaido loved by the Japanese.

Is also rich in nutritional value of food, but the growth in the ocean, also has silky texture, but added a pinch of sea water inlet Shique taste. Lin Pu to the other two presenters (Patrick Sir) Wan Shan Jin Tang and off we went to Hiroshima with the county, looking for growth in the Seto Inland Sea, "a Japanese" - Hiroshima oysters. They boarded the offshore island with no one to visit oyster farms, oyster row to see the spectacular. Of course, also famous in Hiroshima city restaurant sections of raw, cooked Hiroshima oysters, well-designed sections chef, eat real "oyster" taste. One of the city as well as Japan's three most scenic Itsukushima Shrine, presided over why would miss two opportunities to pray.
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Episode 02 - Japanese rice and Kagoshima black cattle (日本米與鹿兒島黑毛和牛)
http://www.filejungle.com/f/gJzBmg
http://www.fileswap.com/dl/rrLgA5EO4b/Nihonoishi.02.rmvb.html
http://www.uploadstation.com/file/NmJmZMa
http://www.filesonic.com/file/fYviuQJ
http://www.fileserve.com/file/SrgQEZq
http://ul.to/jzd2zhh3

第2集 - 日本米與鹿兒島黑毛和牛
播出日期: 2012.01.10 (二)
在日本本土中要數盛產一級靚米的地區，當然是山形縣與新潟縣。何傲兒與張慧雯第一站來到山形縣的一所民居，與一班太太玩煮飯仔。在這稻米之鄉，學習擔當一家之「煮」，從日本人的家常便飯，見識他們對米飯的考究。一班盛情招待的太太還準備了豐盛的家常小菜給眾人品嚐，可是當中一道醬油煮蚱蜢仔，兩人又可會有膽嘗試？主持還到訪種植白米的稻田，參觀電腦化的加工生產過程。
白米除了是日本人的主食，清酒亦是日本人杯中至愛。「吟釀」與「大吟釀」是高級清酒的代名詞，而不同等級的清酒，亦代表不同精米的程度，在整個釀酒過程中，何傲兒與張慧雯都積極參與，體驗釀酒師的工作，可以對清酒有更深入的了解。
港人喜愛的日本食材，又怎可缺少和牛。來到鹿兒島主持林溥來 (Patrick Sir) 與關婉珊先一嘗黑砂風呂，再出發勁食日本和牛。A5和牛以簡單的燒烤方法烹調，最能保持原汁原味。被送上食桌的和牛，都必先經過全國性的檢定機構進行評級，今趟兩位主持有幸與專家一同前往觀摩評級工作，見証A5和牛的誕生。

Google translated

Episode 2 - Japanese rice and Kagoshima black cattle
Original air date: 2012.01.10 (b)
The number in Japan to be a pretty rich region where rice, of course, Yamagata and Niigata Prefecture. How proud children and Zhang Huiwen first stop to a residential Yamagata Prefecture, playing with a group of his wife cooking earners. Rice in this town, learning to play one of the "cook" from the Japanese of the day, their knowledge of fine rice. Wife of the hospitality group also prepared a hearty side dishes to everyone taste, but which a soy sauce boiled grasshoppers earners, they can also be the guts to try? Host also visited rice paddy cultivation, visit the computerized processing of the production process.
In addition to the Japanese rice is the staple food, is also a Japanese sake cup favorite. "Yin stuffed" and "Big Yin stuffed" the senior sake synonymous, and different grades of sake, but also represent different rice extent, in the entire winemaking process, how proud children and Zhang Huiwen are actively involved in and experience the winemaker's work, sake can have a deeper understanding.
Japanese people love the ingredients, how can the lack of and cattle. Pu Lin came to Kagoshima chair (Patrick Sir) Wan Shan off the first with a taste of black sand baths, and then start fresh food in Japan and cattle. A5 and cattle with a simple method of cooking barbecue, best preserves original. Be brought to the table of food and cattle, have tried out the national institutes for ratings, Jintang chair had the pleasure of two experts to observe the rating work together to witness the birth of A5 and cattle.
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Episode 03 - Hokkaido and Kagoshima Wooden Fish Salmon (北海道三文魚與鹿兒島木魚)
http://www.filejungle.com/f/HnyJQq
http://www.fileswap.com/dl/hvVgDUFGUg/Nihonoishi.03.rmvb.html
http://www.fileserve.com/file/AB4RqQ4
http://www.filesonic.com/file/m4bA8OP
http://www.uploadstation.com/file/KDWrH8c
http://ul.to/w1irdete

橙色的肉質加上白色的條子，分明的斜間，柔軟的口感，入口的鮮味令三文魚成為刺身項目中的明星。三文魚在香港的受歡迎程度無庸置疑，而愛吃三文魚的人若果來到北海道的標津町，必定大飽口福，因為這裡是日本盛產三文魚的地方之一。
在標津町可說「魚」踪處處，到三文魚科學館，可了解三文魚的成長過程，到標津川觀覽橋看到三文魚逆流產卵壯觀的一幕，到碼頭可看到豐盛的三文魚魚獲。何傲兒與張慧雯天未光就來到魚市場，直擊拍賣情況。兩人還找到好地方享用不同款式的三文魚美食。
第二件要介紹的日本一，同樣是魚類，但沒有軟滑口感，不單質地硬若木頭，連名字也跟木頭有關，它就是由鰹魚變身而成的木魚。雖然木魚不是日本料理的主要食材，日本人對製作木魚的過程仍然非常考究，整個過程包括十多個工序，主持林溥來 (Patrick Sir) 與關婉珊就來到鹿兒島枕崎市的木魚工場為大家詳盡介紹。此外，枕崎市亦盛產番薯，但不是加入一般料理中作食材，而是製成番薯燒酒。鹿兒島還是番薯燒酒產量最高的地方，當然要參觀釀酒廠的釀造過程。

Google translated

Orange striped with white meat, clear of the ramp, the soft texture, flavor make salmon entrance into sashimi items in the star. Salmon's popularity in Hong Kong, no doubt, but if people who eat salmon to the standard Jin-cho, Hokkaido, must be a real treat, because it is rich in salmon, one of the places in Japan.
Jin-cho in the standard can be "fish" disappeared everywhere, to the Salmon Museum, learn about salmon growth process, to mark the bridge Ferris Nakatsugawa see salmon spawning upstream spectacular scene, to the pier you can see a rich salmon catches. He is not proud of children and Zhang Huiwen day light came the fish market, Watch auctions. They also found a good place to enjoy different styles of salmon food.
Japan to introduce the second one, the same fish, but not soft, smooth taste, texture hard, if not the wood, even the name is also related with the wood, it is made from the bonito fish turned wooden fish. Although the wooden fish is not the main ingredients of Japanese cuisine, Japanese production process is still very elegant wooden fish, the whole process involves more than a dozen processes, presided over Lin Pu to (Patrick Sir) and off Kagoshima Wan Shan came to the city of wooden fish factory Makurazaki detailed descriptions for everyone. In addition, the city is also rich in potato Makurazaki, but not to join in for the general food ingredients, but made of sweet potato shochu. Highest yield of sweet potato shochu from Kagoshima or place, of course, to visit the brewery brewing process.
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Episode 04 - Aomori Long Lines and Saganoseki Mackerel Fish (青森長芋與佐賀關鯖魚、池魚)
http://www.filejungle.com/f/VfN4uj
http://www.fileswap.com/dl/soDI03EbGr/Nihonoishi.04.rmvb.html
http://www.fileserve.com/file/RCPgRUY
http://www.filesonic.com/file/FF9tWjZ
http://www.uploadstation.com/file/3RMzd2j
http://ul.to/knf5c23e

秋、冬，是花果凋零的季節，天氣的轉變會令很多農作物收成減少，但生長於泥土中的長芋，正正是收割的好時機。而青森縣東北町，就是日本長芋產量第一的地方。
何傲兒與張慧雯遠道而來，品嚐新鮮出土的養顏長芋，剛巧遇到農民正在收割，當然要出手相助，可惜兩人又怎會習慣田園的工作。粗壯得像一支棒球棍的長芋，雖然只在泥土的淺層生長，但要完好地拔出卻非易事。經過一輪辛勤的工作，終於可以正式開餐，多款以長芋製成的美食，鮮長芋蓉伴飯、長芋刺身、天婦羅等，正待她們直送入口。飽腹過後，兩人沿著日本海走到秋田縣的男鹿半島享受溫泉，卻被她們遇上兩位日本的天神「Namahage」，還欣賞了一場精彩的太鼓表演。
天氣的轉變，對海產魚獲的影響較少，但要食新鮮的鯖魚、池魚，就不得不到豐予海峽，這處位於九州大分縣佐賀關附近的水域，風高浪急，是最多鯖、池出沒的地方。林溥來獨自登上出海打魚的小船，親歷漁夫辛勞的一天。鯖魚、池魚上水後都很容易死亡，新鮮的鯖、池就顯得格外矜貴。而身處佐賀關的溥來與婉珊又怎能錯過機會，品嚐最新鮮的鯖、池。在碼頭附近的料理店，更是「即點即劏」。師傅手起刀落，關鯖與關池就成為了精彩的「姿刺」(即是保留及利用魚骨做擺設造型的刺身)。上菜的一刻，視覺、味覺同樣享受。

Google translated

Autumn and winter is the season of dying flowers and fruits, the weather changes will make a lot of crop yield reduction, but growth in the soil in the long line, is exactly a good time to harvest. Aomori Prefecture, northeast of the town, is the first Japanese long-line production place.
Ho and Zhang Huiwen proud children from afar, freshly unearthed a long line of beauty, happened to encounter farmers are harvesting, of course, a helping hand extended, but unfortunately they will get used to how pastoral work. Thick like a baseball bat a long line, though only grow in shallow soil, but good to pull out was not easy. After a round of hard work, finally able to officially open the meal, a variety of dishes made from the long lines, long lines Chengdu with fresh food, long lines sashimi, tempura, etc., pending their direct-entry. Fullness after the two walked along the Sea of Japan, the Oga Peninsula, Akita Prefecture, enjoy the spa, they encountered two Japanese was the god "Namahage", but also enjoy a wonderful drum performances.
Weather changes, the less the impact of marine fish, but to eat fresh mackerel, fish, do not get to the Strait of abundance, this place is located in the vicinity of Kyushu Oita Saga closed waters, high wind and waves, is the most mackerel, the pool will appear. Lin Pu alone to sea fishing aboard the boat, fishing Fuxin Lao witnessed the day. Mackerel, the fish are likely to die after Sheung Shui, fresh mackerel, the pool becomes more expansive. While living with Saga related to Wan Shan Pu how can miss the opportunity to taste the freshest mackerel, pool. Restaurant near the pier, is "that point that the Tong." Master leash, shut off the pool on a mackerel and a wonderful "attitude thorn" (that is, retention and use of fish sashimi style furnishings made of bone). Serving the moment, sight, taste the same enjoyment.
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Episode 05 - Aomori Apples, Rice and Udon Court Kagoshima Octopus Redfish (青森蘋果、稻庭烏冬與鹿兒島鱆紅魚)
http://www.filejungle.com/f/frhm5U
http://www.fileswap.com/dl/MLhnrgWfHv/Nihonoishi.05.rmvb.html
http://www.fileserve.com/file/sAf7Sgc
http://www.filesonic.com/file/xHBh1PI
http://www.uploadstation.com/file/A9AD7Cn
http://ul.to/qwxvk0rf

在白雪飄揚的冬季，樹上仍掛著一個個又大又紅的蘋果，當大家都可能誤會富士蘋果是來自富士山的時候，何傲兒與張慧雯已來到青森縣的青森市，勁食蘋果「日本一」之餘，為大家解開這個美麗誤會。
在日本蘋果產量第一的青森縣，有一座蘋果山，兩位主持為了品嚐雪中蘋果，想出了好點子，忙拉著甜品師傅學做蘋果批，在熱烘烘的蘋果批出爐的一刻，看到白雪飄落在紅色的圓點上，仿佛在雪中亦瀰漫蘋果的味道。
同在日本東北的秋田縣，第二件要介紹的「日本一」就是稻庭烏冬，兩人會在稻庭町的老字號，一嚐歷練三百年的古法手造烏冬。啜啜啜啜……烏冬滑入口的聲音此起彼落，師傅打烏冬的聲音亦未曾間斷，這種獨門的手打烏冬技術，難得師傅願意傾囊相授，兩位主持當然要用心學習。
雖然日本四面環海，魚獲豐富，養殖魚也要幫一把，來滿足日本人的食用需要。鹿兒島就是鱆紅魚產量「日本一」的地方。區內垂水市錦江灣的養魚業就更加蓬勃。這種高級的海魚，肉質晶瑩，味鮮彈牙，是做刺身的上好材料。林溥來與關婉珊在參觀大型養殖場的同時，實行「即釣即食」，上釣的鱆紅魚成為刺身，入口即化，相信沒有比這樣更新鮮的味道！而更多的鱆紅魚料理，亦將鱆紅魚的味道帶往另一層次。

Google translated

Winter flying in the snow, the trees still hung with one big red apple, when we all may have misunderstood from Mt Fuji apple, when, how proud children and Zhang Huiwen have come to Aomori City, Aomori Prefecture, fresh eating apple. "Japan, a "while, for the story behind this beautiful misunderstanding.
Apple production in Japan's Aomori Prefecture First, there is a mountain apple, two apples chair to enjoy the snow, came up with good ideas, learn to master busy pulling dessert apple pies, apple pies baked in the oven the moment, see the snow falling in the red dot, as if the snow has filled in the taste of apple.
Northeast with the Akita Prefecture in Japan, second to introduce "a Japanese" Udon court is rice, two rice court in the old town, three hundred years of experience a taste of ancient hand-made udon. Chuaichuaichuaichuo ... ... udon entrance of the sound waves to slip, the voice of Master Udon is also playing without interruption, this detached hand fight Udon technology, unique purse is willing to grant master, of course, presided over two heart to learn.
Although Japan is surrounded by the sea, rich in fish, farmed fish have to help one, to meet the needs of Japanese food. Kagoshima is the octopus red fish production, "a Japanese" place. Tarumi City, Kinko Bay area fish farming on a more vigorous. This high-level fish, meat crystal clear, delicious shells teeth, do sashimi is good material. Pu-Lin Wan Shan and off to visit a large farm in the same time, the implementation of "the instant fishing" redfish on a fishing octopus sashimi, entrance, I believe no more than this fresh taste! The octopus redfish and more food, the taste will octopus redfish taken another level.
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Episode 06 - 網走市喜知次與鹿兒島黑醋、黑豚
http://www.filejungle.com/f/EhQDNj
http://www.fileswap.com/dl/9R93NPlaD1/Nihonoishi.06.rmvb.html
http://www.fileserve.com/file/FSSUK8s
http://www.filesonic.com/file/GmMjepA
http://www.uploadstation.com/file/YWWep2G
http://ul.to/7goscfz7

北海道的網走市盛產喜知次（KinKi），要在海中找尋紅寶石，一定要來到這裡。紅色的喜知次加上充滿光澤的身體，令牠擁有「海中紅寶」的美譽，當然在牠肥厚的肉質裡，包含的鮮味亦令牠的身價不菲。
喜知次的產地眾多，何傲兒與張慧雯特意來到網走市尋找「海中紅寶」，就是為了一睹漁民與別不同的捕魚方法，兩人亦不禁要一嘗漁夫的工作。那怕空手而回，她們也可到當地聞名的喜知次料理餐廳，找到戰利品，一嚐各種刺身、煮物，還可欣賞到一流壽司師傅的功架。
「海中的紅寶石」令網走聞名全國。而鹿兒島的「黑色」就成了矜貴的代名詞，
在群山環抱的福山町，繼續沿用200百年歷史的技術來釀造黑醋。林溥來與關婉珊又怎會錯過機會，了解這份文化遺產。另一種黑色美食，就是有「六白黑豚」之稱的鹿兒島黑豚。農場內，一班可愛豬豬得到專人體貼照顧，肉質自然格外嫩滑。先了解嚴謹的餵養與屠宰過程，對美食自然多一份認識。所有的黑豚料理已準備就緒，是時候開餐，品嚐鹿兒島的黑色誘惑。

Google translated

Hokkaido Abashiri rich like to know times (KinKi), to find the ruby in the sea, be sure to come here. Times with the red shiny like to know the body, so it has a "sea of Ruby" in the world, of course, hypertrophy of the meat in it, including the flavor Yiling it's worth a lot of money.
Like to know the origin of a number of times, where children and Zhang Huiwen proud to Abashiri specifically looking for "the sea in Ruby," is to see the fishermen fishing methods with a difference, they also can not help but try to be a fisherman's work. Even if empty-handed, they can also be happy to know the times of local famous cuisine restaurant, find loot, a taste of sashimi, cook things, but also enjoy the best sushi chef's power rack.
"Sea of ruby" that Abashiri is famous. Kagoshima while "black" has become synonymous with expansive,
In the mountains of the Fukuyama-cho, continue to follow 200 years of history of technology to brewing vinegar. Pu-Lin Guan Wan Shan and how to miss the opportunity to learn about the cultural heritage. Another black food, is a "six white-black dolphin," said the Kagoshima Black Pig. Farm, a group of lovely thoughtful Pig to get someone to take care of, especially the natural meat tender. First understand the rigorous process of feeding and slaughter, more than a knowledge of natural food. All the black dolphin food is ready, it is time to open the meal, the temptation to taste the black Kagoshima.
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Episode 07 - Hokkaido Scallop and Strawberry and Ming Prince (北海道元貝與明太子與士多啤梨)
http://www.filejungle.com/f/eCVceH
http://www.fileswap.com/dl/kV13M8qie4/Nihonoishi.07.rmvb.html
http://www.fileserve.com/file/YRG8bRA
http://www.filesonic.com/file/b0eYe70
http://www.uploadstation.com/file/qb9hTfF

北海道海產豐富，帆立貝的產量更是日本一，香港人對這種食材其實並不陌生，因為曬乾的帆立貝就會成為江瑤柱。優質的江瑤柱價錢昂貴，相反新鮮的元貝就便宜得多，何傲兒與張慧雯來到帆立貝的原產地，當然要勁食一番。

要品嚐帆立貝的鮮味，兩位主持決定由刺身開始，一粒粒晶瑩肉厚的帆立貝，鮮甜直送入口，再來一個帆立貝燒烤，相同的食材，一冷一熱的味道截然不同。在風雪之下，兩人再找尋第三種味道，就是將帆立貝曬乾成的江瑤柱。生產江瑤柱的工序簡單，而帆立貝的價值，就取決於牠的大小與色澤，要準確分辨出大小不一的帆立貝，位於常呂町的江瑤柱生產工場就有一部獨特的機器幫手。還有更多由帆立貝做成的料理，兩位主持又可再勁食一餐。

在日本南方的福岡縣出產的「日本一」同樣精彩。在明太子產量「日本一」的福岡縣，林溥來與關婉珊發現在專賣店內的明太子種類極多，不同的辛辣程度，迎合不同口味。在參觀明太子製造工場時，兩人還有機會親自炮製屬於自己口味的明太子，味道絕對獨家。在市內還有另一種為港人趨之若鶩的美食，就是「博多拉麵」。入夜後，橫街小巷不難找到「屋台」，在這種日式的大牌檔裡，享受地道美食，自然是另一番風味。福岡縣的特產，還有「甜皇」士多啤梨。走進溫室內一遍嫩綠嫣紅，成熟的果香滿佈空氣中，彷彿空氣也有甜味。一顆顆又大又尖的士多啤梨掛在矮小的枝節上，不需刻意的揀選，粒粒都香甜可口。

Google translated

Hokkaido seafood rich Scallop production is a Japanese, Hong Kong is no stranger to this fact, the ingredients, because the dried Scallop Scallop will become a river. Expensive high-quality river dried scallop, fresh scallops on the contrary is much cheaper, how proud children and Zhang Huiwen to Scallop origin, of course, some fresh food.

Scallop to taste the flavor of the two host decided to start sashimi, and capsules crystal flesh Scallop, sweet, direct-entry, a Scallop barbecue again, the same ingredients, the taste of hot and cold very different. Under the snow, they then find a third flavor, that is, Scallop into the river dried scallop. Jiang Scallop production processes simple and Scallop value depends on the size and color, to accurately distinguish the different sizes of Scallop, located in the town of Lu Chang Jiang scallop production plant had a unique machine helper. There are more made by the Scallop dishes, two fresh food can be further hosted a meal.

Fukuoka Prefecture in southern Japan, produced "a Japanese" are equally attractive. Production in the next Prince, "a Japanese" in Fukuoka Prefecture, Pu-Lin Wan Shan and off to find out in stores within the Prince an extremely wide variety of different degrees of spicy, cater to different tastes. Prince during a visit to factories that when they have the opportunity to personally concocted their own taste of that Prince, the taste is absolutely exclusive. There is another in the city a popular food for the people of Hong Kong, is the "Hakata Ramen." After dark alley side streets is not difficult to find the "station house", in this Japanese style of big files, enjoy the authentic food, natural is another flavor. Fukuoka's specialty, as well as "sweet Queen" strawberries. Green into the greenhouse again bright red, covered with ripe fruit in the air, as if the air is sweet. Pointed out one big strawberry hanging on a little loose ends, without deliberately chosen, and capsules are sweet and delicious.
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Episode 08 - Nagano horseradish, Buckwheat and Yamaguchi Puffer Fish, Uji Tea (長野縣山葵、蕎麥與山口縣河豚、宇治茶 )
http://www.filejungle.com/f/fx8BZm
http://www.fileswap.com/dl/n9p88AfOsJ/Nihonoishi.08.rmvb.html
http://www.filesonic.com/file/hqjpHoJ
http://www.uploadstation.com/file/v4KafFx
http://www.fileserve.com/file/evPCBVE
http://ul.to/hr2nlkws

何傲兒與張慧雯走遍日本東北之後，來到了中部長野縣，繼續「勁食日本一」。在這一遍高地之上，雪山溶化後的泉水，造就了「日本一」的誕生，它就是壽司刺身不可或缺的山葵（Wasabi）。
嬌生慣養的山葵，就仿似女性的肌膚，不能過份接觸陽光，亦不可缺乏水份。得天獨厚的地埋環境，由雪山流下的潔淨的水源，令生長在長野的山葵特別優質。人們為了品嚐一口刺激的辛辣，這種令人又愛又恨的味道，不只用於壽司刺身，雪糕、啤酒等食品飲料之中都加入山葵的味道，感覺清新獨特。另外，長野縣蕎麥的產量亦相當高，蕎麥麵自然成為當地人的主要食糧之一。兩人先拜訪一位手造蕎麥麵的師傅，學習如何搓出極幼麵條。之後當然要再勁食一番。
有毒的河豚在日本有價有市，為何明知河豚有毒，日本人仍然視牠為頂級美食？林溥來與關婉珊就來到山口縣的下關市，感受日本人對待河豚的認真程度，由「唐戶」這個河豚拍賣市場開始，追蹤拍賣會獨特的拍賣手法「袋競」。再闖入閒人免進的河豚處理工場，拍下師傅除去有毒部份的高難度動作。完成所有工序後，多款新鮮河豚美食，被修飾得美輪美奐，難以想像是有毒的河豚。吃過生人勿近的河豚後，兩人來到京都府宇治川，欣賞承傳八百年的「宇治茶」文化，從人手的造茶過程中，認識宇治抹茶及宇治玉露的分別與矜貴之處。

Google translated

How proud children and Zhang Huiwen traveled northeast Japan after came to the central Nagano, continue to "a Japanese fresh food." This is again in the highlands above the snow melted in spring, creating a "a Japanese" was born, it is essential to sushi sashimi horseradish (Wasabi).
Spoiled horseradish, rather like the women on the skin, not too much exposure to the sun, should not lack water. Unique underground environment, shed by the snow-capped mountains of clean water, make the horseradish grown in Nagano special quality. People to enjoy an exciting spicy, this is love and hate the taste, not only for sushi, sashimi, ice cream, beer, food and beverage among the horseradish flavor are added, feeling fresh and unique. In addition, Nagano is also very high yield of buckwheat, soba naturally become the staple diet of local people. They first visited a hand-made soba master, learn how to Cuochu very immature noodles. Of course, after eating some fresh again.
Poisonous puffer fish in Japan, there is a price the city, why knowing poisonous puffer fish, the Japanese still regard it as the top food? Lin Wan Shan Pu to and came off Shimonoseki City, Yamaguchi Prefecture, feel the seriousness of the Japanese puffer fish treated by "Karato" The puffer fish auction market began to track the way the auction will be a unique auction of "bags of competition." Admittance into another puffer fish processing plant, photographed master the difficult part to remove toxic action. After completion of all processes, a variety of fresh food puffer fish was beautifully decorated, it is difficult to imagine a poisonous puffer fish. Eaten stranger Do not close puffer, the two went to Kyoto Uji River, enjoy the heritage eight hundred years of "Uji tea" culture, from the staff of making tea process, understanding Uji Matcha and Uji Gyokuro respectively and expansive place .
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Episode 09 - Ishikawa Prefecture, Sea cucumber, Nagano City, Tian persimmon, Kagawa Sanuki udon, Ehime dense orange (石川縣海參、長野縣市田柿、香川縣讚岐烏冬、愛媛縣密柑)
http://www.filejungle.com/f/uR6VjD
http://www.fileswap.com/dl/cb1Fq2Nyig/Nihonoishi.09.rmvb.html
http://www.uploadstation.com/file/vJqsrFB
http://www.fileserve.com/file/DqPeZFC
http://www.filesonic.com/file/hqqKQ0g
http://ul.to/n0klyqsy

第一站，何傲兒與張慧雯來到南長野縣找尋頂級澀柿。因為市田柿味道較澀，一般只會用來做柿餅。本來當地人都會在市田柿收成的季節製成柿餅，但機械化生產的興起，這套傳統慢慢消失，幸好兩人找到一位師傅教授她們這種傳統手藝。還有多種由柿餅製成的民間料理，兩人都來會親手炮製一番。
之後兩人在寒寒風凜冽的清晨裡，準備跟漁民出海工作。由石川縣七尾市的碼頭出發，找尋珍貴的「海中人參」。由於海參是生活在海底，所以漁民採用了拖網捕魚。看著回收的網內滿是戰利品，兩人大喜，第一次接觸活生生的海參，感覺軟滑，而新鮮的海參刺身亦令她們一試難忘。之後到工場了解海參的加工過程。再試食一道道海參料理。日本人視海參的卵巢為頂級珍味，認真要細心品嚐。
另一邊的勁食組合林溥來與關婉珊，就會在福岡縣八女市，親親大自然，品嚐由農家親手炮製的「治療便當」，之後就會來到讚岐烏冬產量第一的香川縣，在縣內大大小小的烏冬店超過800間，兩人選擇了一間讓客人自選配菜的自助形式烏冬店品嚐。接著兩人來到烏冬學校，學習古人獨特的烏冬製法，除了「搓」更要「踩」相當花體力。不過有美食慰勞，自然忘記辛苦，簡單如同款的烏冬，只要煮法不一，口感、味道完全不同。最後一站來到愛媛縣勁食蜜柑，時正冬季，正是蜜柑的收成期，大大小小的蜜柑掛在樹上，香甜唾手可得。

Google translated

First stop, where children and Zhang Huiwen proud to seek southern Nagano Prefecture top astringent persimmon. Because the City field more astringent persimmon flavor, usually only used for persimmons. Local people will have been in the city field is made persimmon persimmon harvest season, but the rise of mechanized production, this tradition gradually disappeared, but fortunately they teach them to find a master of this traditional craft. There are a variety of folk cuisine made from the dried persimmons, they have to be personally concocted something.
After two cold and windy morning in the cold, ready to work with fishermen to the sea. Yao City, Ishikawa Prefecture, seven of the pier, look for precious "sea ginseng." As the sea cucumber is living in the sea, so the fishermen using trawl fishing. Watch full recovery of net trophy, the two great rejoicing, the first contact with live sea cucumber, feeling soft, smooth, and fresh sea cucumber sashimi Yiling try them memorable. After the workshop to understand the processing of sea cucumbers. Try eating a road sea cucumber dishes. Japanese sea cucumber ovaries as delicacies for the top, careful to carefully taste.
The other side of the combination of fresh food and off to Ms Lin Pu Shan, eight women will be in the city of Fukuoka Prefecture, kiss of nature, enjoy personally concocted by the farmers' treatment box ", and then will come the first Sanuki udon production of Kagawa Prefecture, in the county large and small udon shop over 800, they chose to let the guests a choice of buffet style dishes taste udon shop. Then they both went to school Udon, Udon unique learning ancient system of law, in addition to "rubbing," but also to "hit" rather spend energy. However, there is food reward, forget the hard natural, simple models like Udon, as long as the different cooking method, taste, taste completely different. Ehime Prefecture, the last stop to eat fresh mandarin, when is winter, it is the mandarin harvest period, large and small mandarin hanging in the trees, sweet at your fingertips.
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Episode 10 - Pear Niigata, Kyoto kaiseki tofu and authentic Kaiseki Kyoto (新潟縣啤梨、京都豆腐懷石料理及京都正宗懷石料理)
http://www.filejungle.com/f/hYdr4j
http://www.fileswap.com/dl/KrqZth3l4W/Nihonoishi.10.rmvb.html
http://www.fileserve.com/file/Qf87fd9
http://www.uploadstation.com/file/39XKaAt
http://www.filesonic.com/file/Kv74bbW
http://ul.to/2xml0eix

日本的農產技術在世界位列前茅，不單本土出產的品種優秀，連帶由外國引入再改良的品種亦同樣出色，就如由法國引入的一款啤梨，就擁有「幻之果實」的美譽，在日本的最後旅程何傲兒與張慧雯光臨新潟縣，尋找甜蜜感覺。

淺黃色的果實，裡內是潔白晶瑩的果肉，這款就是新潟出產的新興啤梨，在入冬前的季節，正是梨樹的收成期，隨手一個都是香甜多汁，而另一款由法國引入的啤梨Le Lectier，要品嚐它的果香就要耐心等待，因為要在倉庫等待成熟，見外皮由綠色轉成黃色，代表是品嚐的最佳時機。兩種啤梨雖然口感有別，但同樣帶給人甜蜜的味道，最適合用來製作甜品，何傲兒與張慧雯就在一所廚藝學校，跟大廚學習，享受入廚樂趣。品嚐過爽脆的香甜，再來的是截然不同的味道，在京都這歷史名城，兩人品嚐當地聞名的豆腐懷石料理，在超過170年的建築物內，享受頂級美食。

懷石料理包含日本人對色、香、味的極致追求。精湛獨到的烹調方法、不時不食的材料、以致菜式的命名，令每一道菜式仿如藝術品，讓客人的五感得到最高享受。林溥來與關婉珊來到名氣「日本一」的高級料理亭，享受正宗懷石料理。這建築物已超過三百年歷史，描繪著日本人古典的美學，同時為精緻的料理增添一份古雅。緊接兩人在京都的中央批發市場內，找尋日本野菜之中的貴族「京野菜」，當中有部份品種香港是甚為罕見。

Google translated

Japan's agricultural production technology in the world in the forefront, not only local varieties produced good, and it gets further improved by the introduction of foreign species equally impressive, as introduced by the French of a pear, it has a "Magic of the fruit" reputation in Japan, how proud the last journey to visit children and Zhang Huiwen Niigata Prefecture, to find the sweet feeling.

Yellow fruit, in the flesh inside is white crystal, this is the new Barry Niigata produced, before the winter season, it is pear harvest period, are readily a sweet and juicy, while another introduced by the French pear Le Lectier, to taste its fruit will be patient, because in the warehouse waiting to be mature, see the skin turn from green to yellow, representing the best time to taste. Although the two kinds of pear taste is different, but equally sweet taste to bring people the most suitable for production of desserts, how proud children and Zhang Huiwen in a culinary school, with the chef to learn and enjoy the fun into the kitchen. Crisp taste too sweet, the taste is very different again, in this historic city of Kyoto, they taste the local famous tofu kaiseki, in more than 170 years of building, enjoy top cuisine.

Japanese Kaiseki cuisine includes color, smell, taste the ultimate pursuit. Exquisite unique cooking methods, do not eat the materials from time to time, so the naming of dishes, so every dish just like art, so that guests enjoy the highest of the five senses. Pu-Lin Guan Wan Shan came to fame with "Japan a" senior food booths, enjoy authentic kaiseki. This building has been more than three hundred years of history, depicting classical Japanese aesthetics, while adding a quaint and exquisite cuisine. Immediately the two central wholesale market in Kyoto, Japan wild among the nobility to find "Beijing cooking," Some of them Hong Kong is a very rare breed.
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#1 b-lee, Jan 5, 2012
BestOffer Well-Known Member

1,285

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10

[TVB-S] Nihon Oishi - 勁食日本一

香港人嚮往日本文化，日本亦是最受港人歡迎的旅遊地點之一。遊日本除了購物及欣賞各地的名勝古蹟，當然少不了品嚐當地最新鮮的食材。由日本出口的食品，一向都是信心的保證，只因他們對食材有一份執著，他們不單有得天獨厚的水產資源。當地的農務科技，亦令日本出產的農產品質素在世界上位列前茅。所以《勁食日本一》的一班主持，將會走遍九州、本州、東北、北海道等不同縣市，尋找當地最出色的食材。

People aspire to Japanese culture, Japan is the most popular tourist destinations of Hong Kong. In addition to shopping and enjoy the tour in Japan around the monuments, of course, enjoy the freshest local ingredients. Food exports from Japan, has always been a guarantee of confidence, because they have a persistent ingredients, they not only have unique aquatic resources. Local farm technology also led the quality of agricultural products produced in Japan in the forefront of the world. Therefore, "a Japanese fresh food," the group chair, will be all over Kyushu, Honshu, northeast Hokkaido in different counties, to find the best local ingredients.
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[hide]

Nihon Oishi - 勁食日本一 [10/10]
(HDZ) Direct Downloads [TV-RMVBs]

EP01 - 北海道牛奶與廣島蠔 (Hokkaido Milk & Hiroshima Bay Oyster)

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http://www.filejungle.com/f/qpV5YA/
http://www.uploadstation.com/file/HKtDkzM/
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http://www.filesonic.com/file/u0w8WfH/
http://hotfile.com/dl/140847782/1413bfa/HDzone_Nihon_Oishi_CH_01.rmvb.html

EP02 - 日本米與鹿兒島黑毛和牛 (Japanese Rice & Kagoshima Black Wagyu)

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http://www.filejungle.com/f/UTyKM5
http://www.uploadstation.com/file/rAaCEHz
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http://www.filesonic.com/file/u0ORaFo/
http://hotfile.com/dl/141023328/c296552/HDzone_Nihon_Oishi_CH_02.rmvb.html

EP03 - 北海道三文魚與鹿兒島木魚 (Hokkaido Salmon & Kagoshima Dried Fish)

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http://www.filejungle.com/f/Mftvfr
http://www.uploadstation.com/file/9Tdz7fj
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http://www.filesonic.com/file/EByBvKT
http://hotfile.com/dl/141215844/11dc59b/HDzone_Nihon_Oishi_CH_03.rmvb.html

EP04 - 青森長芋與佐賀關鯖魚、池魚 (Aomori Yam & Saganoseki Mackerel and Aji Fish)

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http://www.fileserve.com/file/BA8dVJq
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http://www.filesonic.com/file/mAMNRKd
http://hotfile.com/dl/141409581/a1e4521/HDzone_Nihon_Oishi_CH_04.rmvb.html

EP05 - 青森蘋果、稻庭烏冬與鹿兒島鱆紅魚 (Amori Apples, Inaniwa Udon, & Kagoshima Rudder Fish)

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http://www.fileserve.com/file/uRC8XnD
http://www.uploadstation.com/file/ZVyVBYM
http://www.filejungle.com/f/rxRtVW
http://www.filesonic.com/file/jTA38VI
http://hotfile.com/dl/141589745/2ac6936/HDzone_Nihon_Oishi_CH_05.rmvb.html

EP06 - 網走市喜知次與鹿兒島黑醋、黑豚 (Abashiri KinKi Fish & Kagoshima Black Vinegar and Kurobuta Pork)

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http://www.fileserve.com/file/4MZtAar
http://www.uploadstation.com/file/bJ7Gam4
http://www.filesonic.com/file/eTQNpAN
http://hotfile.com/dl/142135289/e3cb320/HDzone_Nihon_Oishi_CH_06.rmvb.html

EP07 - 北海道元貝與明太子與士多啤梨 (Hokkaido Scallops, Mentaiko & Strawberries)

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http://www.fileserve.com/file/3CSPmAH
http://www.uploadstation.com/file/Ym4f3CF
http://www.filesonic.com/file/wXkpic6
http://hotfile.com/dl/142320582/2479c4c/HDzone_Nihon_Oishi_CH_07.rmvb.html

EP08 - 長野縣山葵、蕎麥與山口縣河豚、宇治茶 (Nagano Wasabi, Buckwheat & Yamaguchi Fugu, Uji)

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http://www.fileserve.com/file/QzdFxxx
http://www.filesonic.com/file/b0oPv9f
http://hotfile.com/dl/142499308/4fb84ca/HDzone_Nihon_Oishi_CH_08.rmvb.html

EP09 - 石川縣海參、長野縣市田柿、香川縣讚岐烏冬、愛媛縣蜜柑 (Ishikawa Sea Cucumber, Nagano City Persimmon, Kagawa Sanuki Udon & Ehime Mikan)

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http://www.filejungle.com/f/fykfGz
http://www.uploadstation.com/file/FDYpxBb
http://www.fileserve.com/file/kkcR5km
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EP10 - 新潟縣啤梨、京都豆腐懷石料理及京都正宗懷石料理 (Niigata Pear, Kyoto Tofu Kaiseki & Kyoto Authentic Kaiseki)

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#2 BestOffer, Jan 6, 2012
Last edited: Mar 31, 2012
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[TVB-S] Nihonoishi - 勁食日本一 (TVBOXNOW Version - MegaUpload/FileServe/FileSonic/FileJungle Links)

Airs: 星期一至五 10:30PM 翡翠台、10:30PM高清翡翠台 (Monday to Friday, 10:30 PM Jade & Jade HD)
Hosts: 何傲兒 (Lily Ho), 張慧雯 (Candy Chang), 關婉珊 (Kimmy Kwan), 林溥來 (Patrick Lam)

Synopsis:
香港人嚮往日本文化，日本亦是最受港人歡迎的旅遊地點之一。遊日本除了購物及欣賞各地的名勝古蹟，當然少不了品嚐當地最新鮮的食材。由日本出口的食品，一向都是信心的保證，只因他們對食材有一份執著，他們不單有得天獨厚的水產資源。當地的農務科技，亦令日本出產的農產品質素在世界上位列前茅。所以《勁食日本一》的一班主持，將會走遍九州、本州、東北、北海道等不同縣市，尋找當地最出色的食材。

四位主持何傲兒、張慧雯、林溥來、關婉珊，有別於過往的料理介紹節目。主持人並非坐定定等待美食奉上。而是上山下海，到牧場、稻田、酒莊、出海……親身追蹤美食的根本，由農產品的種植過程，到後期加工精製而成的美酒佳餚，整個過程作出詳盡介紹，讓觀眾見正一道美食的誕生。

Provided By Google Translate:
People aspire to Japanese culture, Japan is the most popular tourist destinations of Hong Kong. In addition to shopping and enjoy the tour in Japan around the monuments, of course, enjoy the freshest local ingredients. Food exports from Japan, has always been a guarantee of confidence, because they have a persistent ingredients, they not only have unique aquatic resources. Local farm technology also led the quality of agricultural products produced in Japan in the forefront of the world. Therefore, "a Japanese fresh food," the group chair, will be all over Kyushu, Honshu, northeast Hokkaido in different counties, to find the best local ingredients.

He presided over four children proud, Zhang Huiwen, Lin Pu, the off-wan Shan, unlike past food introduction programs. Host is not set to wait for food served seated. But the mountains, to the pastures, rice, wine, sea food ... ... personally track the fundamental process by the planting of agricultural products, to the post-processed refined food and wine, the whole process to make a detailed introduction, let the audience see is a Food was born.
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Reserved For DDL and Torrents

Episode 01: 北海道牛奶與廣島蠔 (Hokkaido milk and Hiroshima oysters)

身處冬天的北海道，柔軟的白雪，落在一個牧場之中。在白茫茫的景色中，看見一堆堆黑色的胎記遍佈整個牧場，原來兩位《勁食日本一》的主持何傲兒與張慧雯已經來到北海道旭川市的一個乳牛牧場。

兩位在城市中長大的少女，第一次近距離接觸北海道的乳牛，心情又驚又喜，其實這一群乳牛的心情比她倆更加害怕！因為牠們要借出身驅，讓兩位少女親身嘗試握榨出乳液。農村的體驗令兩人感覺美食的得來不易。而在認識餵養及精練的過程中，亦使她們知曉北海道牛奶為何如此受到日本人的愛戴。

同樣是營養價值豐富的美食，但是在海洋中成長，同樣有幼滑的質感，但入口時卻添上丁點海水味。另外兩位主持人林溥來 (Patrick Sir) 與關婉珊今趟帶我們來到廣島縣，尋找生長在瀨戶內海的「日本一」－廣島蠔。兩人登上離岸無人的小島參觀生蠔養殖場，一睹壯觀的蠔排。當然還會在廣島市內有名的餐廳品嚐各款生、熟食廣島蠔，款款大廚精心設計，吃出真「蠔」味。市內還有日本三景之一的嚴島神社，兩位主持又怎會錯過祈福機會。

Provided By Google Translate:
Living in the winter of Hokkaido, soft snow, falling into a pasture. In the vast expanse of scenery, he saw piles of black birthmark all over the ranch, the original two "fresh food in Japan a" child with pride the auspices of what has come to Hokkaido Asahikawa Zhang Huiwen a dairy farm.

Two girls grew up in the city, Hokkaido, first close contact with the cows, and I feel surprised, in fact, the feelings of this group of cows is more afraid than she was two! Because they would like to take birth-drive, so the two girls holding hands trying to squeeze lotion. Experience in rural areas that they feel hard-earned food. In understanding the process of feeding and concise, but also make them aware of why milk Hokkaido loved by the Japanese.

Is also rich in nutritional value of food, but the growth in the ocean, also has silky texture, but added a pinch of sea water inlet Shique taste. Lin Pu to the other two presenters (Patrick Sir) Wan Shan Jin Tang and off we went to Hiroshima with the county, looking for growth in the Seto Inland Sea, "a Japanese" - Hiroshima oysters. They boarded the offshore island with no one to visit oyster farms, oyster row to see the spectacular. Of course, also famous in Hiroshima city restaurant sections of raw, cooked Hiroshima oysters, well-designed sections chef, eat real "oyster" taste. One of the city as well as Japan's three most scenic Itsukushima Shrine, presided over why would miss two opportunities to pray.
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Episode 02: 日本米與鹿兒島黑毛和牛 (Japanese rice and Kagoshima black cattle)

在日本本土中要數盛產一級靚米的地區，當然是山形縣與新潟縣。何傲兒與張慧雯第一站來到山形縣的一所民居，與一班太太玩煮飯仔。在這稻米之鄉，學習擔當一家之「煮」，從日本人的家常便飯，見識他們對米飯的考究。一班盛情招待的太太還準備了豐盛的家常小菜給眾人品嚐，可是當中一道醬油煮蚱蜢仔，兩人又可會有膽嘗試？主持還到訪種植白米的稻田，參觀電腦化的加工生產過程。

白米除了是日本人的主食，清酒亦是日本人杯中至愛。「吟釀」與「大吟釀」是高級清酒的代名詞，而不同等級的清酒，亦代表不同精米的程度，在整個釀酒過程中，何傲兒與張慧雯都積極參與，體驗釀酒師的工作，可以對清酒有更深入的了解。

港人喜愛的日本食材，又怎可缺少和牛。來到鹿兒島主持林溥來 (Patrick Sir) 與關婉珊先一嘗黑砂風呂，再出發勁食日本和牛。A5和牛以簡單的燒烤方法烹調，最能保持原汁原味。被送上食桌的和牛，都必先經過全國性的檢定機構進行評級，今趟兩位主持有幸與專家一同前往觀摩評級工作，見証A5和牛的誕生。

Provided By Google Translate:
The number in Japan to be a pretty rich region where rice, of course, Yamagata and Niigata Prefecture. How proud children and Zhang Huiwen first stop to a residential Yamagata Prefecture, playing with a group of his wife cooking earners. Rice in this town, learning to play one of the "cook" from the Japanese of the day, their knowledge of fine rice. Wife of the hospitality group also prepared a hearty side dishes to everyone taste, but which a soy sauce boiled grasshoppers earners, they can also be the guts to try? Host also visited rice paddy cultivation, visit the computerized processing of the production process.

In addition to the Japanese rice is the staple food, is also a Japanese sake cup favorite. "Yin stuffed" and "Big Yin stuffed" the senior sake synonymous, and different grades of sake, but also represent different rice extent, in the entire winemaking process, how proud children and Zhang Huiwen are actively involved in and experience the winemaker's work, sake can have a deeper understanding.

Japanese people love the ingredients, how can the lack of and cattle. Pu Lin came to Kagoshima chair (Patrick Sir) Wan Shan off the first with a taste of black sand baths, and then start fresh food in Japan and cattle. A5 and cattle with a simple method of cooking barbecue, best preserves original. Be brought to the table of food and cattle, have tried out the national institutes for ratings, Jintang chair had the pleasure of two experts to observe the rating work together to witness the birth of A5 and cattle.
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Episode 03: 北海道三文魚與鹿兒島木魚 (Hokkaido and Kagoshima wooden fish salmon)

橙色的肉質加上白色的條子，分明的斜間，柔軟的口感，入口的鮮味令三文魚成為刺身項目中的明星。三文魚在香港的受歡迎程度無庸置疑，而愛吃三文魚的人若果來到北海道的標津町，必定大飽口福，因為這裡是日本盛產三文魚的地方之一。

在標津町可說「魚」踪處處，到三文魚科學館，可了解三文魚的成長過程，到標津川觀覽橋看到三文魚逆流產卵壯觀的一幕，到碼頭可看到豐盛的三文魚魚獲。何傲兒與張慧雯天未光就來到魚市場，直擊拍賣情況。兩人還找到好地方享用不同款式的三文魚美食。

第二件要介紹的日本一，同樣是魚類，但沒有軟滑口感，不單質地硬若木頭，連名字也跟木頭有關，它就是由鰹魚變身而成的木魚。雖然木魚不是日本料理的主要食材，日本人對製作木魚的過程仍然非常考究，整個過程包括十多個工序，主持林溥來 (Patrick Sir) 與關婉珊就來到鹿兒島枕崎市的木魚工場為大家詳盡介紹。此外，枕崎市亦盛產番薯，但不是加入一般料理中作食材，而是製成番薯燒酒。鹿兒島還是番薯燒酒產量最高的地方，當然要參觀釀酒廠的釀造過程。

Provided By Google Translate:
Orange striped with white meat, clear of the ramp, the soft texture, flavor make salmon entrance into sashimi items in the star. Salmon's popularity in Hong Kong, no doubt, but if people who eat salmon to the standard Jin-cho, Hokkaido, must be a real treat, because it is rich in salmon, one of the places in Japan.

Jin-cho in the standard can be "fish" disappeared everywhere, to the Salmon Museum, learn about salmon growth process, to mark the bridge Ferris Nakatsugawa see salmon spawning upstream spectacular scene, to the pier you can see a rich salmon catches. He is not proud of children and Zhang Huiwen day light came the fish market, Watch auctions. They also found a good place to enjoy different styles of salmon food.

Japan to introduce the second one, the same fish, but not soft, smooth taste, texture hard, if not the wood, even the name is also related with the wood, it is made from the bonito fish turned wooden fish. Although the wooden fish is not the main ingredients of Japanese cuisine, Japanese production process is still very elegant wooden fish, the whole process involves more than a dozen processes, presided over Lin Pu to (Patrick Sir) and off Kagoshima Wan Shan came to the city of wooden fish factory Makurazaki detailed descriptions for everyone. In addition, the city is also rich in potato Makurazaki, but not to join in for the general food ingredients, but made of sweet potato shochu. Highest yield of sweet potato shochu from Kagoshima or place, of course, to visit the brewery brewing process.
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Episode 04: 青森長芋與佐賀關鯖魚、池魚 (Aomori long lines and Saganoseki mackerel, fish)

秋、冬，是花果凋零的季節，天氣的轉變會令很多農作物收成減少，但生長於泥土中的長芋，正正是收割的好時機。而青森縣東北町，就是日本長芋產量第一的地方。

何傲兒與張慧雯遠道而來，品嚐新鮮出土的養顏長芋，剛巧遇到農民正在收割，當然要出手相助，可惜兩人又怎會習慣田園的工作。粗壯得像一支棒球棍的長芋，雖然只在泥土的淺層生長，但要完好地拔出卻非易事。經過一輪辛勤的工作，終於可以正式開餐，多款以長芋製成的美食，鮮長芋蓉伴飯、長芋刺身、天婦羅等，正待她們直送入口。飽腹過後，兩人沿著日本海走到秋田縣的男鹿半島享受溫泉，卻被她們遇上兩位日本的天神「Namahage」，還欣賞了一場精彩的太鼓表演。

天氣的轉變，對海產魚獲的影響較少，但要食新鮮的鯖魚、池魚，就不得不到豐予海峽，這處位於九州大分縣佐賀關附近的水域，風高浪急，是最多鯖、池出沒的地方。林溥來獨自登上出海打魚的小船，親歷漁夫辛勞的一天。鯖魚、池魚上水後都很容易死亡，新鮮的鯖、池就顯得格外矜貴。而身處佐賀關的溥來與婉珊又怎能錯過機會，品嚐最新鮮的鯖、池。在碼頭附近的料理店，更是「即點即劏」。師傅手起刀落，關鯖與關池就成為了精彩的「姿刺」(即是保留及利用魚骨做擺設造型的刺身)。上菜的一刻，視覺、味覺同樣享受。

Provided By Google Translate:
Autumn and winter is the season of dying flowers and fruits, the weather changes will make a lot of crop yield reduction, but growth in the soil in the long line, is exactly a good time to harvest. Aomori Prefecture, northeast of the town, is the first Japanese long-line production place.

Ho and Zhang Huiwen proud children from afar, freshly unearthed a long line of beauty, happened to encounter farmers are harvesting, of course, a helping hand extended, but unfortunately they will get used to how pastoral work. Thick like a baseball bat a long line, though only grow in shallow soil, but good to pull out was not easy. After a round of hard work, finally able to officially open the meal, a variety of dishes made from the long lines, long lines Chengdu with fresh food, long lines sashimi, tempura, etc., pending their direct-entry. Fullness after the two walked along the Sea of Japan, the Oga Peninsula, Akita Prefecture, enjoy the spa, they encountered two Japanese was the god "Namahage", but also enjoy a wonderful drum performances.

Weather changes, the less the impact of marine fish, but to eat fresh mackerel, fish, do not get to the Strait of abundance, this place is located in the vicinity of Kyushu Oita Saga closed waters, high wind and waves, is the most mackerel, the pool will appear. Lin Pu alone to sea fishing aboard the boat, fishing Fuxin Lao witnessed the day. Mackerel, the fish are likely to die after Sheung Shui, fresh mackerel, the pool becomes more expansive. While living with Saga related to Wan Shan Pu how can miss the opportunity to taste the freshest mackerel, pool. Restaurant near the pier, is "that point that the Tong." Master leash, shut off the pool on a mackerel and a wonderful "attitude thorn" (that is, retention and use of fish sashimi style furnishings made of bone). Serving the moment, sight, taste the same enjoyment.
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Episode 05: 青森蘋果、稻庭烏冬與鹿兒島鱆紅魚 (Aomori apples, rice and udon court Kagoshima octopus redfish)

在白雪飄揚的冬季，樹上仍掛著一個個又大又紅的蘋果，當大家都可能誤會富士蘋果是來自富士山的時候，何傲兒與張慧雯已來到青森縣的青森市，勁食蘋果「日本一」之餘，為大家解開這個美麗誤會。

在日本蘋果產量第一的青森縣，有一座蘋果山，兩位主持為了品嚐雪中蘋果，想出了好點子，忙拉著甜品師傅學做蘋果批，在熱烘烘的蘋果批出爐的一刻，看到白雪飄落在紅色的圓點上，仿佛在雪中亦瀰漫蘋果的味道。

同在日本東北的秋田縣，第二件要介紹的「日本一」就是稻庭烏冬，兩人會在稻庭町的老字號，一嚐歷練三百年的古法手造烏冬。啜啜啜啜……烏冬滑入口的聲音此起彼落，師傅打烏冬的聲音亦未曾間斷，這種獨門的手打烏冬技術，難得師傅願意傾囊相授，兩位主持當然要用心學習。

雖然日本四面環海，魚獲豐富，養殖魚也要幫一把，來滿足日本人的食用需要。鹿兒島就是鱆紅魚產量「日本一」的地方。區內垂水市錦江灣的養魚業就更加蓬勃。這種高級的海魚，肉質晶瑩，味鮮彈牙，是做刺身的上好材料。林溥來與關婉珊在參觀大型養殖場的同時，實行「即釣即食」，上釣的鱆紅魚成為刺身，入口即化，相信沒有比這樣更新鮮的味道！而更多的鱆紅魚料理，亦將鱆紅魚的味道帶往另一層次。

Provided By Google Translate:
Winter flying in the snow, the trees still hung with one big red apple, when we all may have misunderstood from Mt Fuji apple, when, how proud children and Zhang Huiwen have come to Aomori City, Aomori Prefecture, fresh eating apple. "Japan, a "while, for the story behind this beautiful misunderstanding.

Apple production in Japan's Aomori Prefecture First, there is a mountain apple, two apples chair to enjoy the snow, came up with good ideas, learn to master busy pulling dessert apple pies, apple pies baked in the oven the moment, see the snow falling in the red dot, as if the snow has filled in the taste of apple.

Northeast with the Akita Prefecture in Japan, second to introduce "a Japanese" Udon court is rice, two rice court in the old town, three hundred years of experience a taste of ancient hand-made udon. Chuaichuaichuaichuo ... ... udon entrance of the sound waves to slip, the voice of Master Udon is also playing without interruption, this detached hand fight Udon technology, unique purse is willing to grant master, of course, presided over two heart to learn.

Although Japan is surrounded by the sea, rich in fish, farmed fish have to help one, to meet the needs of Japanese food. Kagoshima is the octopus red fish production, "a Japanese" place. Tarumi City, Kinko Bay area fish farming on a more vigorous. This high-level fish, meat crystal clear, delicious shells teeth, do sashimi is good material. Pu-Lin Wan Shan and off to visit a large farm in the same time, the implementation of "the instant fishing" redfish on a fishing octopus sashimi, entrance, I believe no more than this fresh taste! The octopus redfish and more food, the taste will octopus redfish taken another level.
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Episode 06: 網走市喜知次與鹿兒島黑醋、黑豚 (Abashiri City happy times and Kagoshima black vinegar, black dolphin)

北海道的網走市盛產喜知次（KinKi），要在海中找尋紅寶石，一定要來到這裡。紅色的喜知次加上充滿光澤的身體，令牠擁有「海中紅寶」的美譽，當然在牠肥厚的肉質裡，包含的鮮味亦令牠的身價不菲。

喜知次的產地眾多，何傲兒與張慧雯特意來到網走市尋找「海中紅寶」，就是為了一睹漁民與別不同的捕魚方法，兩人亦不禁要一嘗漁夫的工作。那怕空手而回，她們也可到當地聞名的喜知次料理餐廳，找到戰利品，一嚐各種刺身、煮物，還可欣賞到一流壽司師傅的功架。

「海中的紅寶石」令網走聞名全國。而鹿兒島的「黑色」就成了矜貴的代名詞，
在群山環抱的福山町，繼續沿用200百年歷史的技術來釀造黑醋。林溥來與關婉珊又怎會錯過機會，了解這份文化遺產。另一種黑色美食，就是有「六白黑豚」之稱的鹿兒島黑豚。農場內，一班可愛豬豬得到專人體貼照顧，肉質自然格外嫩滑。先了解嚴謹的餵養與屠宰過程，對美食自然多一份認識。所有的黑豚料理已準備就緒，是時候開餐，品嚐鹿兒島的黑色誘惑。

Provided By Google Translate:
Hokkaido Abashiri rich like to know times (KinKi), to find the ruby in the sea, be sure to come here. Times with the red shiny like to know the body, so it has a "sea of Ruby" in the world, of course, hypertrophy of the meat in it, including the flavor Yiling it's worth a lot of money.

Like to know the origin of a number of times, where children and Zhang Huiwen proud to Abashiri specifically looking for "the sea in Ruby," is to see the fishermen fishing methods with a difference, they also can not help but try to be a fisherman's work. Even if empty-handed, they can also be happy to know the times of local famous cuisine restaurant, find loot, a taste of sashimi, cook things, but also enjoy the best sushi chef's power rack.

"Sea of ruby" that Abashiri is famous. Kagoshima while "black" has become synonymous with expansive,
In the mountains of the Fukuyama-cho, continue to follow 200 years of history of technology to brewing vinegar. Pu-Lin Guan Wan Shan and how to miss the opportunity to learn about the cultural heritage. Another black food, is a "six white-black dolphin," said the Kagoshima Black Pig. Farm, a group of lovely thoughtful Pig to get someone to take care of, especially the natural meat tender. First understand the rigorous process of feeding and slaughter, more than a knowledge of natural food. All the black dolphin food is ready, it is time to open the meal, the temptation to taste the black Kagoshima.
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Episode 07: 北海道元貝與明太子與士多啤梨 (Hokkaido Scallop and Strawberry and Ming Prince)

北海道海產豐富，帆立貝的產量更是日本一，香港人對這種食材其實並不陌生，因為曬乾的帆立貝就會成為江瑤柱。優質的江瑤柱價錢昂貴，相反新鮮的元貝就便宜得多，何傲兒與張慧雯來到帆立貝的原產地，當然要勁食一番。

要品嚐帆立貝的鮮味，兩位主持決定由刺身開始，一粒粒晶瑩肉厚的帆立貝，鮮甜直送入口，再來一個帆立貝燒烤，相同的食材，一冷一熱的味道截然不同。在風雪之下，兩人再找尋第三種味道，就是將帆立貝曬乾成的江瑤柱。生產江瑤柱的工序簡單，而帆立貝的價值，就取決於牠的大小與色澤，要準確分辨出大小不一的帆立貝，位於常呂町的江瑤柱生產工場就有一部獨特的機器幫手。還有更多由帆立貝做成的料理，兩位主持又可再勁食一餐。

在日本南方的福岡縣出產的「日本一」同樣精彩。在明太子產量「日本一」的福岡縣，林溥來與關婉珊發現在專賣店內的明太子種類極多，不同的辛辣程度，迎合不同口味。在參觀明太子製造工場時，兩人還有機會親自炮製屬於自己口味的明太子，味道絕對獨家。在市內還有另一種為港人趨之若鶩的美食，就是「博多拉麵」。入夜後，橫街小巷不難找到「屋台」，在這種日式的大牌檔裡，享受地道美食，自然是另一番風味。福岡縣的特產，還有「甜皇」士多啤梨。走進溫室內一遍嫩綠嫣紅，成熟的果香滿佈空氣中，彷彿空氣也有甜味。一顆顆又大又尖的士多啤梨掛在矮小的枝節上，不需刻意的揀選，粒粒都香甜可口。

Provided By Google Translate:
Hokkaido seafood rich Scallop production is a Japanese, Hong Kong is no stranger to this fact, the ingredients, because the dried Scallop Scallop will become a river. Expensive high-quality river dried scallop, fresh scallops on the contrary is much cheaper, how proud children and Zhang Huiwen to Scallop origin, of course, some fresh food.

Scallop to taste the flavor of the two host decided to start sashimi, and capsules crystal flesh Scallop, sweet, direct-entry, a Scallop barbecue again, the same ingredients, the taste of hot and cold very different. Under the snow, they then find a third flavor, that is, Scallop into the river dried scallop. Jiang Scallop production processes simple and Scallop value depends on its size and color, to accurately distinguish the different sizes of Scallop, located in the town of Lu Chang Jiang scallop production plant had a unique machine helper. There are more made by the Scallop dishes, two fresh food can be further hosted a meal.

Fukuoka Prefecture in southern Japan, produced "a Japanese" are equally attractive. Production in the next Prince, "a Japanese" in Fukuoka Prefecture, Pu-Lin Wan Shan and off to find out in stores within the Prince an extremely wide variety of different degrees of spicy, cater to different tastes. Prince during a visit to factories that when they have the opportunity to personally concocted their own taste of that Prince, the taste is absolutely exclusive. There is another in the city a popular food for the people of Hong Kong, is the "Hakata Ramen." After dark alley side streets is not difficult to find the "station house", in this Japanese style of big files, enjoy the authentic food, natural is another flavor. Fukuoka's specialty, as well as "sweet Queen" strawberries. Green into the greenhouse again bright red, covered with ripe fruit in the air, as if the air is sweet. Pointed out one big strawberry hanging on a little loose ends, without deliberately chosen, and capsules are sweet and delicious.
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Episode 08: 長野縣山葵、蕎麥與山口縣河豚、宇治茶 (Nagano horseradish, buckwheat and Yamaguchi puffer fish, Uji tea)

何傲兒與張慧雯走遍日本東北之後，來到了中部長野縣，繼續「勁食日本一」。在這一遍高地之上，雪山溶化後的泉水，造就了「日本一」的誕生，它就是壽司刺身不可或缺的山葵（Wasabi）。

嬌生慣養的山葵，就仿似女性的肌膚，不能過份接觸陽光，亦不可缺乏水份。得天獨厚的地埋環境，由雪山流下的潔淨的水源，令生長在長野的山葵特別優質。人們為了品嚐一口刺激的辛辣，這種令人又愛又恨的味道，不只用於壽司刺身，雪糕、啤酒等食品飲料之中都加入山葵的味道，感覺清新獨特。另外，長野縣蕎麥的產量亦相當高，蕎麥麵自然成為當地人的主要食糧之一。兩人先拜訪一位手造蕎麥麵的師傅，學習如何搓出極幼麵條。之後當然要再勁食一番。

有毒的河豚在日本有價有市，為何明知河豚有毒，日本人仍然視牠為頂級美食？林溥來與關婉珊就來到山口縣的下關市，感受日本人對待河豚的認真程度，由「唐戶」這個河豚拍賣市場開始，追蹤拍賣會獨特的拍賣手法「袋競」。再闖入閒人免進的河豚處理工場，拍下師傅除去有毒部份的高難度動作。完成所有工序後，多款新鮮河豚美食，被修飾得美輪美奐，難以想像是有毒的河豚。吃過生人勿近的河豚後，兩人來到京都府宇治川，欣賞承傳八百年的「宇治茶」文化，從人手的造茶過程中，認識宇治抹茶及宇治玉露的分別與矜貴之處。

Provided By Google Translate:
How proud children and Zhang Huiwen traveled northeast Japan after came to the central Nagano, continue to "a Japanese fresh food." This is again in the highlands above the snow melted in spring, creating a "a Japanese" was born, it is essential to sushi sashimi horseradish (Wasabi).

Spoiled horseradish, rather like the women on the skin, not too much exposure to the sun, should not lack water. Unique underground environment, shed by the snow-capped mountains of clean water, make the horseradish grown in Nagano special quality. People to enjoy an exciting spicy, this is love and hate the taste, not only for sushi, sashimi, ice cream, beer, food and beverage among the horseradish flavor are added, feeling fresh and unique. In addition, Nagano is also very high yield of buckwheat, soba naturally become the staple diet of local people. They first visited a hand-made soba master, learn how to Cuochu very immature noodles. Of course, after eating some fresh again.

Poisonous puffer fish in Japan, there is a price the city, why knowing poisonous puffer fish, the Japanese still regard it as the top food? Lin Wan Shan Pu to and came off Shimonoseki City, Yamaguchi Prefecture, feel the seriousness of the Japanese puffer fish treated by "Karato" The puffer fish auction market began to track the way the auction will be a unique auction of "bags of competition." Admittance into another puffer fish processing plant, photographed master the difficult part to remove toxic action. After completion of all processes, a variety of fresh food puffer fish was beautifully decorated, it is difficult to imagine a poisonous puffer fish. Eaten stranger Do not close puffer, the two went to Kyoto Uji River, enjoy the heritage eight hundred years of "Uji tea" culture, from the staff of making tea process, understanding Uji Matcha and Uji Gyokuro respectively and expansive place .
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Episode 09: 石川縣海參、長野縣市田柿、香川縣讚岐烏冬、愛媛縣密柑 (Ishikawa sea cucumber, Nagano City, Tian persimmon, Sanuki, Kagawa Udon, Ehime dense orange)

第一站，何傲兒與張慧雯來到南長野縣找尋頂級澀柿。因為市田柿味道較澀，一般只會用來做柿餅。本來當地人都會在市田柿收成的季節製成柿餅，但機械化生產的興起，這套傳統慢慢消失，幸好兩人找到一位師傅教授她們這種傳統手藝。還有多種由柿餅製成的民間料理，兩人都來會親手炮製一番。

之後兩人在寒寒風凜冽的清晨裡，準備跟漁民出海工作。由石川縣七尾市的碼頭出發，找尋珍貴的「海中人參」。由於海參是生活在海底，所以漁民採用了拖網捕魚。看著回收的網內滿是戰利品，兩人大喜，第一次接觸活生生的海參，感覺軟滑，而新鮮的海參刺身亦令她們一試難忘。之後到工場了解海參的加工過程。再試食一道道海參料理。日本人視海參的卵巢為頂級珍味，認真要細心品嚐。

另一邊的勁食組合林溥來與關婉珊，就會在福岡縣八女市，親親大自然，品嚐由農家親手炮製的「治療便當」，之後就會來到讚岐烏冬產量第一的香川縣，在縣內大大小小的烏冬店超過800間，兩人選擇了一間讓客人自選配菜的自助形式烏冬店品嚐。接著兩人來到烏冬學校，學習古人獨特的烏冬製法，除了「搓」更要「踩」相當花體力。不過有美食慰勞，自然忘記辛苦，簡單如同款的烏冬，只要煮法不一，口感、味道完全不同。最後一站來到愛媛縣勁食蜜柑，時正冬季，正是蜜柑的收成期，大大小小的蜜柑掛在樹上，香甜唾手可得。

Provided By Google Translate:
First stop, where children and Zhang Huiwen proud to seek southern Nagano Prefecture top astringent persimmon. Because the City field more astringent persimmon flavor, usually only used for persimmons. Local people will have been in the city field is made persimmon persimmon harvest season, but the rise of mechanized production, this tradition gradually disappeared, but fortunately they teach them to find a master of this traditional craft. There are a variety of folk cuisine made from the dried persimmons, they have to be personally concocted something.

After two cold and windy morning in the cold, ready to work with fishermen to the sea. Yao City, Ishikawa Prefecture, seven of the pier, look for precious "sea ginseng." As the sea cucumber is living in the sea, so the fishermen using trawl fishing. Watch full recovery of net trophy, the two great rejoicing, the first contact with live sea cucumber, feeling soft, smooth, and fresh sea cucumber sashimi Yiling try them memorable. After the workshop to understand the processing of sea cucumbers. Try eating a road sea cucumber dishes. Japanese sea cucumber ovaries as delicacies for the top, careful to carefully taste.

The other side of the combination of fresh food and off to Ms Lin Pu Shan, eight women will be in the city of Fukuoka Prefecture, kiss of nature, enjoy personally concocted by the farmers' treatment box ", and then will come the first Sanuki udon production of Kagawa Prefecture, in the county large and small udon shop over 800, they chose to let the guests a choice of buffet style dishes taste udon shop. Then they both went to school Udon, Udon unique learning ancient system of law, in addition to "rubbing," but also to "hit" rather spend energy. However, there is food reward, forget the hard natural, simple models like Udon, as long as the different cooking method, taste, taste completely different. Ehime Prefecture, the last stop to eat fresh mandarin, when is winter, it is the mandarin harvest period, large and small mandarin hanging in the trees, sweet at your fingertips.
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Episode 10: 新潟縣啤梨、京都豆腐懷石料理及京都正宗懷石料理 (Niigata Pear, Kyoto Kaiseki tofu and Authentic Kaiseki Kyoto)

日本的農產技術在世界位列前茅，不單本土出產的品種優秀，連帶由外國引入再改良的品種亦同樣出色，就如由法國引入的一款啤梨，就擁有「幻之果實」的美譽，在日本的最後旅程何傲兒與張慧雯光臨新潟縣，尋找甜蜜感覺。

淺黃色的果實，裡內是潔白晶瑩的果肉，這款就是新潟出產的新興啤梨，在入冬前的季節，正是梨樹的收成期，隨手一個都是香甜多汁，而另一款由法國引入的啤梨Le Lectier，要品嚐它的果香就要耐心等待，因為要在倉庫等待成熟，見外皮由綠色轉成黃色，代表是品嚐的最佳時機。兩種啤梨雖然口感有別，但同樣帶給人甜蜜的味道，最適合用來製作甜品，何傲兒與張慧雯就在一所廚藝學校，跟大廚學習，享受入廚樂趣。品嚐過爽脆的香甜，再來的是截然不同的味道，在京都這歷史名城，兩人品嚐當地聞名的豆腐懷石料理，在超過170年的建築物內，享受頂級美食。

懷石料理包含日本人對色、香、味的極致追求。精湛獨到的烹調方法、不時不食的材料、以致菜式的命名，令每一道菜式仿如藝術品，讓客人的五感得到最高享受。林溥來與關婉珊來到名氣「日本一」的高級料理亭，享受正宗懷石料理。這建築物已超過三百年歷史，描繪著日本人古典的美學，同時為精緻的料理增添一份古雅。緊接兩人在京都的中央批發市場內，找尋日本野菜之中的貴族「京野菜」，當中有部份品種香港是甚為罕見。

Provided By Google Translate:
Japan's agricultural production technology in the world in the forefront, not only local varieties produced good, and it gets further improved by the introduction of foreign species equally impressive, as introduced by the French of a pear, it has a "Magic of the fruit" reputation in Japan, how proud the last journey to visit children and Zhang Huiwen Niigata Prefecture, to find the sweet feeling.

Yellow fruit, in the flesh inside is white crystal, this is the new Barry Niigata produced, before the winter season, it is pear harvest period, are readily a sweet and juicy, while another introduced by the French pear Le Lectier, to taste its fruit will be patient, because in the warehouse waiting to be mature, see the skin turn from green to yellow, representing the best time to taste. Although the two kinds of pear taste is different, but equally sweet taste to bring people the most suitable for production of desserts, how proud children and Zhang Huiwen in a culinary school, with the chef to learn and enjoy the fun into the kitchen. Crisp taste too sweet, the taste is very different again, in this historic city of Kyoto, they taste the local famous tofu kaiseki, in more than 170 years of building, enjoy top cuisine.

Japanese Kaiseki cuisine includes color, smell, taste the ultimate pursuit. Exquisite unique cooking methods, do not eat the materials from time to time, so the naming of dishes, so every dish just like art, so that guests enjoy the highest of the five senses. Pu-Lin Guan Wan Shan came to fame with "Japan a" senior food booths, enjoy authentic kaiseki. This building has been more than three hundred years of history, depicting classical Japanese aesthetics, while adding a quaint and exquisite cuisine. Immediately the two central wholesale market in Kyoto, Japan wild among the nobility to find "Beijing cooking," Some of them Hong Kong is a very rare breed.
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#3 H!, Jan 7, 2012
Last edited: Jan 20, 2012
EvilTofu 吃|✿|0(｡◕‿◕｡)0|✿|吃

6,283

497

449
Hosts:
Lily Ho (何傲兒), Candy Chang (張慧雯), Kimmy Kwan (關婉珊), Patrick Lam (林溥來)

Synopsis:
People aspire to Japanese culture, Japan is the most popular tourist destinations of Hong Kong. In addition to shopping and enjoy the tour in Japan around the monuments, of course, enjoy the freshest local ingredients. Food exports from Japan, has always been a guarantee of confidence, because they have a persistent ingredients, they not only have unique aquatic resources. Local farm technology also led the quality of agricultural products produced in Japan in the forefront of the world. Therefore, "Japanese fresh food," the group chair, will be all over Kyushu, Honshu, northeast Hokkaido in different counties, to find the best local ingredients.

He presided over four children proud, Candy Chang, Patrick Lam, Kimmy Kwan, unlike past food introduction programs. Host is not set to wait for food served seated. To the mountains, to the pastures, rice, wine, seafood and personally track the fundamental process by the planting of agricultural products, to the post-processed refined food and wine, the whole process to make a detailed introduction, let the audience see is a Food was born.(Google Translated)

[TVB-S] Nihon Oishi - 勁食日本一 [10/10] **Completed**

[hide]Episode 01- 北海道牛奶與廣島蠔 (Hokkaido Milk and Hiroshima Oysters)
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Episode 02- 日本米與鹿兒島黑毛和牛 (Japanese Rice and Kagoshima Black Cattle)
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Episode 03 - 北海道三文魚與鹿兒島木魚 (Hokkaido and Kagoshima Wooden Fish Salmon)
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Episode 04 - 青森長芋與佐賀關鯖魚、池魚 (Aomori Long Lines and Saganoseki Mackerel Fish)
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Episode 05 - 青森蘋果、稻庭烏冬與鹿兒島鱆紅魚 (Aomori Apples, Rice and Udon Court Kagoshima Octopus Redfish)
http://www.fileserve.com/file/Bczk3UN
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Episode 06 - 網走市喜知次與鹿兒島黑醋、黑豚 (Abashiri City Happy Times and Kagoshima Black Vinegar, Black Dolphin)
http://www.filesonic.com/file/jT0LLGS
http://www.fileserve.com/file/BQkhfVq
http://www.filejungle.com/f/38cYqc
http://www.megaupload.com/?d=841SJJDD

Episode 07 - 北海道元貝與明太子與士多啤梨 (Hokkaido Scallop and Strawberry and Ming Prince)
http://www.filesonic.com/file/xH3JegS
http://www.fileserve.com/file/A8V3Cg2
http://www.filejungle.com/f/GAzzXk
http://www.megaupload.com/?d=HT55HI8M

Episode 08 - 長野縣山葵、蕎麥與山口縣河豚、宇治茶 (Nagano Horseradish, Buckwheat and Yamaguchi Puffer Fish, Uji Tea)
http://www.filesonic.com/file/s4yMIgX
http://www.fileserve.com/file/64XqQ39
http://www.filejungle.com/f/gA35nZ

Episode 09 - 石川縣海參、長野縣市田柿、香川縣讚岐烏冬、愛媛縣密柑 (Ishikawa Sea Cucumber, Nagano City, Tian Persimmon, Sanuki, Kagawa Udon, Ehime Dense Orange)
http://www.filesonic.com/file/YHHQh1D
http://www.fileserve.com/file/qKKmqj2
http://www.filejungle.com/f/ZdAvBM

Episode 10 End - 新潟縣啤梨、京都豆腐懷石料理及京都正宗懷石料理 (Niigata Pear, Kyoto Kaiseki Tofu and Authentic Kaiseki Kyoto)
http://www.filesonic.com/file/QX3hDK1
http://www.filejungle.com/f/dm5ZGf[/hide]
Attached Files:

[CKY]勁食日本一-北海道牛奶&#3328.torrent

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15.4 KB

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29

[CKY]勁食日本一-02-日本米與鹿&#2.torrent

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[CKY]勁食日本一-03-北海道三文&#3.torrent

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[CKY]勁食日本一-04-2012-1-12.rmvb.torrent

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[CKY]勁食日本一-05-2012-1-13.rmvb.torrent

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[CKY]勁食日本一-06-2012-1-16.rmvb.torrent

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[CKY]勁食日本一-07-2012-1-17.rmvb.torrent

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[CKY]勁食日本一-08-2012-1-18.torrent

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[CKY]勁食日本一-09-2012-1-19.rmvb.torrent

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[CKY]勁食日本一-10-End-2012-1-20.rmvb.torrent

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#4 EvilTofu, Jan 9, 2012
Last edited: Jan 20, 2012
kdotc 안녕하세요빅뱅K-Dragon입니다

12,027

525

2

Nihon Oishi - 勁食日本 EP01
DDL-megaupload
[hide]http://www.megaupload.com/?d=60LUCAGY[/hide]

#5 kdotc, Jan 9, 2012
b-lee ǝʌıʇɔǝdsɹǝd ʇuǝɹǝɟɟıp ɐ

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身處冬天的北海道，柔軟的白雪，落在一個牧場之中。在白茫茫的景色中，看見一堆堆黑色的胎記遍佈整個牧場，原來兩位《勁食日本一》的主持何傲兒與張慧雯已經來到北海道旭川市的一個乳牛牧場。

兩位在城市中長大的少女，第一次近距離接觸北海道的乳牛，心情又驚又喜，其實這一群乳牛的心情比她倆更加害怕！因為牠們要借出身驅，讓兩位少女親身嘗試握榨出乳液。農村的體驗令兩人感覺美食的得來不易。而在認識餵養及精練的過程中，亦使她們知曉北海道牛奶為何如此受到日本人的愛戴。

同樣是營養價值豐富的美食，但是在海洋中成長，同樣有幼滑的質感，但入口時卻添上丁點海水味。另外兩位主持人林溥來 (Patrick Sir) 與關婉珊今趟帶我們來到廣島縣，尋找生長在瀨戶內海的「日本一」－廣島蠔。兩人登上離岸無人的小島參觀生蠔養殖場，一睹壯觀的蠔排。當然還會在廣島市內有名的餐廳品嚐各款生、熟食廣島蠔，款款大廚精心設計，吃出真「蠔」味。市內還有日本三景之一的嚴島神社，兩位主持又怎會錯過祈福機會。

Google translated

Living in the winter of Hokkaido, soft snow, falling into a pasture. In the vast expanse of scenery, he saw piles of black birthmark all over the ranch, the original two "fresh food in Japan a" child with pride the auspices of what has come to Hokkaido Asahikawa Zhang Huiwen a dairy farm.

Two girls grew up in the city, Hokkaido, first close contact with the cows, and I feel surprised, in fact, the feelings of this group of cows is more afraid than she was two! Because they would like to take birth-drive, so the two girls holding hands trying to squeeze lotion. Experience in rural areas that they feel hard-earned food. In understanding the process of feeding and concise, but also make them aware of why milk Hokkaido loved by the Japanese.

Is also rich in nutritional value of food, but the growth in the ocean, also has silky texture, but added a pinch of sea water inlet Shique taste. Lin Pu to the other two presenters (Patrick Sir) Wan Shan Jin Tang and off we went to Hiroshima with the county, looking for growth in the Seto Inland Sea, "a Japanese" - Hiroshima oysters. They boarded the offshore island with no one to visit oyster farms, oyster row to see the spectacular. Of course, also famous in Hiroshima city restaurant sections of raw, cooked Hiroshima oysters, well-designed sections chef, eat real "oyster" taste. One of the city as well as Japan's three most scenic Itsukushima Shrine, presided over why would miss two opportunities to pray.
Click to expand...

Episode 01 - 北海道牛奶與廣島蠔
http://www.filejungle.com/f/2yrx9m
http://www.fileswap.com/dl/wgBlaX77iy/Nihonoishi.01.rmvb.html
http://www.uploadstation.com/file/uVABJbr
http://www.fileserve.com/file/M5jsW9S
http://www.filesonic.com/file/ZNdbzrh
http://ul.to/kt19f4vi

#6 b-lee, Jan 9, 2012
EvilTofu 吃|✿|0(｡◕‿◕｡)0|✿|吃

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Updated Episode 02 and Torrent, Post#4

Episode 02- 日本米與鹿兒島黑毛和牛 (Japanese rice and Kagoshima black cattle)
http://www.filesonic.com/file/WJvnJLP
http://www.fileserve.com/file/bV55KRk
http://www.filejungle.com/f/GhjrMw

#7 EvilTofu, Jan 10, 2012
Last edited: Jan 10, 2012
b-lee ǝʌıʇɔǝdsɹǝd ʇuǝɹǝɟɟıp ɐ

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第2集 - 日本米與鹿兒島黑毛和牛
播出日期: 2012.01.10 (二)
在日本本土中要數盛產一級靚米的地區，當然是山形縣與新潟縣。何傲兒與張慧雯第一站來到山形縣的一所民居，與一班太太玩煮飯仔。在這稻米之鄉，學習擔當一家之「煮」，從日本人的家常便飯，見識他們對米飯的考究。一班盛情招待的太太還準備了豐盛的家常小菜給眾人品嚐，可是當中一道醬油煮蚱蜢仔，兩人又可會有膽嘗試？主持還到訪種植白米的稻田，參觀電腦化的加工生產過程。
白米除了是日本人的主食，清酒亦是日本人杯中至愛。「吟釀」與「大吟釀」是高級清酒的代名詞，而不同等級的清酒，亦代表不同精米的程度，在整個釀酒過程中，何傲兒與張慧雯都積極參與，體驗釀酒師的工作，可以對清酒有更深入的了解。
港人喜愛的日本食材，又怎可缺少和牛。來到鹿兒島主持林溥來 (Patrick Sir) 與關婉珊先一嘗黑砂風呂，再出發勁食日本和牛。A5和牛以簡單的燒烤方法烹調，最能保持原汁原味。被送上食桌的和牛，都必先經過全國性的檢定機構進行評級，今趟兩位主持有幸與專家一同前往觀摩評級工作，見証A5和牛的誕生。

Google translated

Episode 2 - Japanese rice and Kagoshima black cattle
Original air date: 2012.01.10 (b)
The number in Japan to be a pretty rich region where rice, of course, Yamagata and Niigata Prefecture. How proud children and Zhang Huiwen first stop to a residential Yamagata Prefecture, playing with a group of his wife cooking earners. Rice in this town, learning to play one of the "cook" from the Japanese of the day, their knowledge of fine rice. Wife of the hospitality group also prepared a hearty side dishes to everyone taste, but which a soy sauce boiled grasshoppers earners, they can also be the guts to try? Host also visited rice paddy cultivation, visit the computerized processing of the production process.
In addition to the Japanese rice is the staple food, is also a Japanese sake cup favorite. "Yin stuffed" and "Big Yin stuffed" the senior sake synonymous, and different grades of sake, but also represent different rice extent, in the entire winemaking process, how proud children and Zhang Huiwen are actively involved in and experience the winemaker's work, sake can have a deeper understanding.
Japanese people love the ingredients, how can the lack of and cattle. Pu Lin came to Kagoshima chair (Patrick Sir) Wan Shan off the first with a taste of black sand baths, and then start fresh food in Japan and cattle. A5 and cattle with a simple method of cooking barbecue, best preserves original. Be brought to the table of food and cattle, have tried out the national institutes for ratings, Jintang chair had the pleasure of two experts to observe the rating work together to witness the birth of A5 and cattle.
Click to expand...

Episode 02 - Japanese rice and Kagoshima black cattle (日本米與鹿兒島黑毛和牛)
http://www.filejungle.com/f/gJzBmg
http://www.fileswap.com/dl/rrLgA5EO4b/Nihonoishi.02.rmvb.html
http://www.uploadstation.com/file/NmJmZMa
http://www.filesonic.com/file/fYviuQJ
http://www.fileserve.com/file/SrgQEZq
http://ul.to/jzd2zhh3

#8 b-lee, Jan 10, 2012
H! o_0"

5,382

577

572
Episode 02: 日本米與鹿兒島黑毛和牛 (Japanese rice and Kagoshima black cattle) (TVBOXNOW Version - MegaUpload/FileServe/FileSonic/FileJungle Links)

在日本本土中要數盛產一級靚米的地區，當然是山形縣與新潟縣。何傲兒與張慧雯第一站來到山形縣的一所民居，與一班太太玩煮飯仔。在這稻米之鄉，學習擔當一家之「煮」，從日本人的家常便飯，見識他們對米飯的考究。一班盛情招待的太太還準備了豐盛的家常小菜給眾人品嚐，可是當中一道醬油煮蚱蜢仔，兩人又可會有膽嘗試？主持還到訪種植白米的稻田，參觀電腦化的加工生產過程。

白米除了是日本人的主食，清酒亦是日本人杯中至愛。「吟釀」與「大吟釀」是高級清酒的代名詞，而不同等級的清酒，亦代表不同精米的程度，在整個釀酒過程中，何傲兒與張慧雯都積極參與，體驗釀酒師的工作，可以對清酒有更深入的了解。

港人喜愛的日本食材，又怎可缺少和牛。來到鹿兒島主持林溥來 (Patrick Sir) 與關婉珊先一嘗黑砂風呂，再出發勁食日本和牛。A5和牛以簡單的燒烤方法烹調，最能保持原汁原味。被送上食桌的和牛，都必先經過全國性的檢定機構進行評級，今趟兩位主持有幸與專家一同前往觀摩評級工作，見証A5和牛的誕生。

Provided By Google Translate:
The number in Japan to be a pretty rich region where rice, of course, Yamagata and Niigata Prefecture. How proud children and Zhang Huiwen first stop to a residential Yamagata Prefecture, playing with a group of his wife cooking earners. Rice in this town, learning to play one of the "cook" from the Japanese of the day, their knowledge of fine rice. Wife of the hospitality group also prepared a hearty side dishes to everyone taste, but which a soy sauce boiled grasshoppers earners, they can also be the guts to try? Host also visited rice paddy cultivation, visit the computerized processing of the production process.

In addition to the Japanese rice is the staple food, is also a Japanese sake cup favorite. "Yin stuffed" and "Big Yin stuffed" the senior sake synonymous, and different grades of sake, but also represent different rice extent, in the entire winemaking process, how proud children and Zhang Huiwen are actively involved in and experience the winemaker's work, sake can have a deeper understanding.

Japanese people love the ingredients, how can the lack of and cattle. Pu Lin came to Kagoshima chair (Patrick Sir) Wan Shan off the first with a taste of black sand baths, and then start fresh food in Japan and cattle. A5 and cattle with a simple method of cooking barbecue, best preserves original. Be brought to the table of food and cattle, have tried out the national institutes for ratings, Jintang chair had the pleasure of two experts to observe the rating work together to witness the birth of A5 and cattle.
Click to expand...

[hide]
http://www.megaupload.com/?d=ZU320XAS
http://fileserve.com/file/aVtpuRz
http://www.filesonic.com/file/u0OY7ZS/TVBOXNOW+Nihon+Oishi+Ch02.rmvb
http://www.filejungle.com/f/RMW8PJ[/hide]

Torrent Attached
Attached Files:

Nihon Oishi 勁食日本一 Ch02.torrent

File size:

20.8 KB

Views:

10
#9 H!, Jan 10, 2012
Last edited: Jan 10, 2012
EvilTofu 吃|✿|0(｡◕‿◕｡)0|✿|吃

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Updated Episode 03 and Torrent, Post#4

Episode 03 - 北海道三文魚與鹿兒島木魚 (Hokkaido and Kagoshima Wooden Fish Salmon)
http://www.fileserve.com/file/GmGsFPh
http://www.filesonic.com/file/dyO0FBn
http://www.filejungle.com/f/uFh5y7

#10 EvilTofu, Jan 11, 2012
Last edited: Jan 11, 2012
b-lee ǝʌıʇɔǝdsɹǝd ʇuǝɹǝɟɟıp ɐ

16,149

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橙色的肉質加上白色的條子，分明的斜間，柔軟的口感，入口的鮮味令三文魚成為刺身項目中的明星。三文魚在香港的受歡迎程度無庸置疑，而愛吃三文魚的人若果來到北海道的標津町，必定大飽口福，因為這裡是日本盛產三文魚的地方之一。
在標津町可說「魚」踪處處，到三文魚科學館，可了解三文魚的成長過程，到標津川觀覽橋看到三文魚逆流產卵壯觀的一幕，到碼頭可看到豐盛的三文魚魚獲。何傲兒與張慧雯天未光就來到魚市場，直擊拍賣情況。兩人還找到好地方享用不同款式的三文魚美食。
第二件要介紹的日本一，同樣是魚類，但沒有軟滑口感，不單質地硬若木頭，連名字也跟木頭有關，它就是由鰹魚變身而成的木魚。雖然木魚不是日本料理的主要食材，日本人對製作木魚的過程仍然非常考究，整個過程包括十多個工序，主持林溥來 (Patrick Sir) 與關婉珊就來到鹿兒島枕崎市的木魚工場為大家詳盡介紹。此外，枕崎市亦盛產番薯，但不是加入一般料理中作食材，而是製成番薯燒酒。鹿兒島還是番薯燒酒產量最高的地方，當然要參觀釀酒廠的釀造過程。

Google translated

Orange striped with white meat, clear of the ramp, the soft texture, flavor make salmon entrance into sashimi items in the star. Salmon's popularity in Hong Kong, no doubt, but if people who eat salmon to the standard Jin-cho, Hokkaido, must be a real treat, because it is rich in salmon, one of the places in Japan.
Jin-cho in the standard can be "fish" disappeared everywhere, to the Salmon Museum, learn about salmon growth process, to mark the bridge Ferris Nakatsugawa see salmon spawning upstream spectacular scene, to the pier you can see a rich salmon catches. He is not proud of children and Zhang Huiwen day light came the fish market, Watch auctions. They also found a good place to enjoy different styles of salmon food.
Japan to introduce the second one, the same fish, but not soft, smooth taste, texture hard, if not the wood, even the name is also related with the wood, it is made from the bonito fish turned wooden fish. Although the wooden fish is not the main ingredients of Japanese cuisine, Japanese production process is still very elegant wooden fish, the whole process involves more than a dozen processes, presided over Lin Pu to (Patrick Sir) and off Kagoshima Wan Shan came to the city of wooden fish factory Makurazaki detailed descriptions for everyone. In addition, the city is also rich in potato Makurazaki, but not to join in for the general food ingredients, but made of sweet potato shochu. Highest yield of sweet potato shochu from Kagoshima or place, of course, to visit the brewery brewing process.
Click to expand...

Episode 03 - Hokkaido and Kagoshima Wooden Fish Salmon (北海道三文魚與鹿兒島木魚)
http://www.filejungle.com/f/HnyJQq
http://www.fileswap.com/dl/hvVgDUFGUg/Nihonoishi.03.rmvb.html
http://www.fileserve.com/file/AB4RqQ4
http://www.filesonic.com/file/m4bA8OP
http://www.uploadstation.com/file/KDWrH8c
http://ul.to/w1irdete

#11 b-lee, Jan 11, 2012
H! o_0"

5,382

577

572
Episode 03: 北海道三文魚與鹿兒島木魚 (Hokkaido and Kagoshima wooden fish salmon) (TVBOXNOW Version - MegaUpload/FileServe/FileSonic/FileJungle Links)

橙色的肉質加上白色的條子，分明的斜間，柔軟的口感，入口的鮮味令三文魚成為刺身項目中的明星。三文魚在香港的受歡迎程度無庸置疑，而愛吃三文魚的人若果來到北海道的標津町，必定大飽口福，因為這裡是日本盛產三文魚的地方之一。

在標津町可說「魚」踪處處，到三文魚科學館，可了解三文魚的成長過程，到標津川觀覽橋看到三文魚逆流產卵壯觀的一幕，到碼頭可看到豐盛的三文魚魚獲。何傲兒與張慧雯天未光就來到魚市場，直擊拍賣情況。兩人還找到好地方享用不同款式的三文魚美食。

第二件要介紹的日本一，同樣是魚類，但沒有軟滑口感，不單質地硬若木頭，連名字也跟木頭有關，它就是由鰹魚變身而成的木魚。雖然木魚不是日本料理的主要食材，日本人對製作木魚的過程仍然非常考究，整個過程包括十多個工序，主持林溥來 (Patrick Sir) 與關婉珊就來到鹿兒島枕崎市的木魚工場為大家詳盡介紹。此外，枕崎市亦盛產番薯，但不是加入一般料理中作食材，而是製成番薯燒酒。鹿兒島還是番薯燒酒產量最高的地方，當然要參觀釀酒廠的釀造過程。

Provided By Google Translate:
Orange striped with white meat, clear of the ramp, the soft texture, flavor make salmon entrance into sashimi items in the star. Salmon's popularity in Hong Kong, no doubt, but if people who eat salmon to the standard Jin-cho, Hokkaido, must be a real treat, because it is rich in salmon, one of the places in Japan.

Jin-cho in the standard can be "fish" disappeared everywhere, to the Salmon Museum, learn about salmon growth process, to mark the bridge Ferris Nakatsugawa see salmon spawning upstream spectacular scene, to the pier you can see a rich salmon catches. He is not proud of children and Zhang Huiwen day light came the fish market, Watch auctions. They also found a good place to enjoy different styles of salmon food.

Japan to introduce the second one, the same fish, but not soft, smooth taste, texture hard, if not the wood, even the name is also related with the wood, it is made from the bonito fish turned wooden fish. Although the wooden fish is not the main ingredients of Japanese cuisine, Japanese production process is still very elegant wooden fish, the whole process involves more than a dozen processes, presided over Lin Pu to (Patrick Sir) and off Kagoshima Wan Shan came to the city of wooden fish factory Makurazaki detailed descriptions for everyone. In addition, the city is also rich in potato Makurazaki, but not to join in for the general food ingredients, but made of sweet potato shochu. Highest yield of sweet potato shochu from Kagoshima or place, of course, to visit the brewery brewing process.
Click to expand...

[hide]
http://www.megaupload.com/?d=AHLP0B8L
http://fileserve.com/file/VnxmJbx
http://www.filesonic.com/file/IDve2NI/TVBOXNOW+Nihon+Oishi+Ch03.rmvb
http://www.filejungle.com/f/SrVfpw[/hide]

Torrent Attached
Attached Files:

Nihon Oishi 勁食日本一 Ch03.torrent

File size:

21 KB

Views:

11
#12 H!, Jan 11, 2012
Last edited: Jan 11, 2012
b-lee ǝʌıʇɔǝdsɹǝd ʇuǝɹǝɟɟıp ɐ

16,149

808

1,323

秋、冬，是花果凋零的季節，天氣的轉變會令很多農作物收成減少，但生長於泥土中的長芋，正正是收割的好時機。而青森縣東北町，就是日本長芋產量第一的地方。
何傲兒與張慧雯遠道而來，品嚐新鮮出土的養顏長芋，剛巧遇到農民正在收割，當然要出手相助，可惜兩人又怎會習慣田園的工作。粗壯得像一支棒球棍的長芋，雖然只在泥土的淺層生長，但要完好地拔出卻非易事。經過一輪辛勤的工作，終於可以正式開餐，多款以長芋製成的美食，鮮長芋蓉伴飯、長芋刺身、天婦羅等，正待她們直送入口。飽腹過後，兩人沿著日本海走到秋田縣的男鹿半島享受溫泉，卻被她們遇上兩位日本的天神「Namahage」，還欣賞了一場精彩的太鼓表演。
天氣的轉變，對海產魚獲的影響較少，但要食新鮮的鯖魚、池魚，就不得不到豐予海峽，這處位於九州大分縣佐賀關附近的水域，風高浪急，是最多鯖、池出沒的地方。林溥來獨自登上出海打魚的小船，親歷漁夫辛勞的一天。鯖魚、池魚上水後都很容易死亡，新鮮的鯖、池就顯得格外矜貴。而身處佐賀關的溥來與婉珊又怎能錯過機會，品嚐最新鮮的鯖、池。在碼頭附近的料理店，更是「即點即劏」。師傅手起刀落，關鯖與關池就成為了精彩的「姿刺」(即是保留及利用魚骨做擺設造型的刺身)。上菜的一刻，視覺、味覺同樣享受。

Google translated

Autumn and winter is the season of dying flowers and fruits, the weather changes will make a lot of crop yield reduction, but growth in the soil in the long line, is exactly a good time to harvest. Aomori Prefecture, northeast of the town, is the first Japanese long-line production place.
Ho and Zhang Huiwen proud children from afar, freshly unearthed a long line of beauty, happened to encounter farmers are harvesting, of course, a helping hand extended, but unfortunately they will get used to how pastoral work. Thick like a baseball bat a long line, though only grow in shallow soil, but good to pull out was not easy. After a round of hard work, finally able to officially open the meal, a variety of dishes made from the long lines, long lines Chengdu with fresh food, long lines sashimi, tempura, etc., pending their direct-entry. Fullness after the two walked along the Sea of Japan, the Oga Peninsula, Akita Prefecture, enjoy the spa, they encountered two Japanese was the god "Namahage", but also enjoy a wonderful drum performances.
Weather changes, the less the impact of marine fish, but to eat fresh mackerel, fish, do not get to the Strait of abundance, this place is located in the vicinity of Kyushu Oita Saga closed waters, high wind and waves, is the most mackerel, the pool will appear. Lin Pu alone to sea fishing aboard the boat, fishing Fuxin Lao witnessed the day. Mackerel, the fish are likely to die after Sheung Shui, fresh mackerel, the pool becomes more expansive. While living with Saga related to Wan Shan Pu how can miss the opportunity to taste the freshest mackerel, pool. Restaurant near the pier, is "that point that the Tong." Master leash, shut off the pool on a mackerel and a wonderful "attitude thorn" (that is, retention and use of fish sashimi style furnishings made of bone). Serving the moment, sight, taste the same enjoyment.
Click to expand...

Episode 04 - Aomori Long Lines and Saganoseki Mackerel Fish (青森長芋與佐賀關鯖魚、池魚)
http://www.filejungle.com/f/VfN4uj
http://www.fileswap.com/dl/soDI03EbGr/Nihonoishi.04.rmvb.html
http://www.fileserve.com/file/RCPgRUY
http://www.filesonic.com/file/FF9tWjZ
http://www.uploadstation.com/file/3RMzd2j
http://ul.to/knf5c23e

#13 b-lee, Jan 12, 2012
EvilTofu 吃|✿|0(｡◕‿◕｡)0|✿|吃

6,283

497

449

Updated Episode 04 and Torrent, Post#4

Episode 04 - 青森長芋與佐賀關鯖魚、池魚 (Aomori Long Lines and Saganoseki Mackerel Fish)
http://www.fileserve.com/file/gN2CKBQ
http://www.filesonic.com/file/gmGzBGG
http://www.filejungle.com/f/wwSeY4

#14 EvilTofu, Jan 12, 2012
Last edited: Jan 12, 2012
H! o_0"

5,382

577

572
Episode 04: 青森長芋與佐賀關鯖魚、池魚 (Aomori long lines and Saganoseki mackerel, fish)(TVBOXNOW Version - MegaUpload/FileServe/FileSonic/FileJungle Links)

秋、冬，是花果凋零的季節，天氣的轉變會令很多農作物收成減少，但生長於泥土中的長芋，正正是收割的好時機。而青森縣東北町，就是日本長芋產量第一的地方。

何傲兒與張慧雯遠道而來，品嚐新鮮出土的養顏長芋，剛巧遇到農民正在收割，當然要出手相助，可惜兩人又怎會習慣田園的工作。粗壯得像一支棒球棍的長芋，雖然只在泥土的淺層生長，但要完好地拔出卻非易事。經過一輪辛勤的工作，終於可以正式開餐，多款以長芋製成的美食，鮮長芋蓉伴飯、長芋刺身、天婦羅等，正待她們直送入口。飽腹過後，兩人沿著日本海走到秋田縣的男鹿半島享受溫泉，卻被她們遇上兩位日本的天神「Namahage」，還欣賞了一場精彩的太鼓表演。

天氣的轉變，對海產魚獲的影響較少，但要食新鮮的鯖魚、池魚，就不得不到豐予海峽，這處位於九州大分縣佐賀關附近的水域，風高浪急，是最多鯖、池出沒的地方。林溥來獨自登上出海打魚的小船，親歷漁夫辛勞的一天。鯖魚、池魚上水後都很容易死亡，新鮮的鯖、池就顯得格外矜貴。而身處佐賀關的溥來與婉珊又怎能錯過機會，品嚐最新鮮的鯖、池。在碼頭附近的料理店，更是「即點即劏」。師傅手起刀落，關鯖與關池就成為了精彩的「姿刺」(即是保留及利用魚骨做擺設造型的刺身)。上菜的一刻，視覺、味覺同樣享受。

Provided By Google Translate:
Autumn and winter is the season of dying flowers and fruits, the weather changes will make a lot of crop yield reduction, but growth in the soil in the long line, is exactly a good time to harvest. Aomori Prefecture, northeast of the town, is the first Japanese long-line production place.

Ho and Zhang Huiwen proud children from afar, freshly unearthed a long line of beauty, happened to encounter farmers are harvesting, of course, a helping hand extended, but unfortunately they will get used to how pastoral work. Thick like a baseball bat a long line, though only grow in shallow soil, but good to pull out was not easy. After a round of hard work, finally able to officially open the meal, a variety of dishes made from the long lines, long lines Chengdu with fresh food, long lines sashimi, tempura, etc., pending their direct-entry. Fullness after the two walked along the Sea of Japan, the Oga Peninsula, Akita Prefecture, enjoy the spa, they encountered two Japanese was the god "Namahage", but also enjoy a wonderful drum performances.

Weather changes, the less the impact of marine fish, but to eat fresh mackerel, fish, do not get to the Strait of abundance, this place is located in the vicinity of Kyushu Oita Saga closed waters, high wind and waves, is the most mackerel, the pool will appear. Lin Pu alone to sea fishing aboard the boat, fishing Fuxin Lao witnessed the day. Mackerel, the fish are likely to die after Sheung Shui, fresh mackerel, the pool becomes more expansive. While living with Saga related to Wan Shan Pu how can miss the opportunity to taste the freshest mackerel, pool. Restaurant near the pier, is "that point that the Tong." Master leash, shut off the pool on a mackerel and a wonderful "attitude thorn" (that is, retention and use of fish sashimi style furnishings made of bone). Serving the moment, sight, taste the same enjoyment.
Click to expand...

[hide]
http://www.megaupload.com/?d=TK7YZOXJ
http://fileserve.com/file/FvZX7Sr
http://www.filesonic.com/file/zg5GLjI/TVBOXNOW+Nihon+Oishi+Ch04.rmvb
http://www.filejungle.com/f/gPhjaK[/hide]

Torrent Attached
Attached Files:

Nihon Oishi 勁食日本一 Ch04.torrent

File size:

22.4 KB

Views:

9
#15 H!, Jan 12, 2012
Last edited: Jan 13, 2012
EvilTofu 吃|✿|0(｡◕‿◕｡)0|✿|吃

6,283

497

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Updated Episode 05 and Torrent, Post#4

Episode 05 - 青森蘋果、稻庭烏冬與鹿兒島鱆紅魚 (Aomori Apples, Rice and Udon Court Kagoshima Octopus Redfish)
http://www.filesonic.com/file/jTA50EP
http://www.fileserve.com/file/Bczk3UN
http://www.filejungle.com/f/M72xN9

#16 EvilTofu, Jan 13, 2012
Last edited: Jan 13, 2012
H! o_0"

5,382

577

572
Episode 05: 青森蘋果、稻庭烏冬與鹿兒島鱆紅魚 (Aomori apples, rice and udon court Kagoshima octopus redfish)

在白雪飄揚的冬季，樹上仍掛著一個個又大又紅的蘋果，當大家都可能誤會富士蘋果是來自富士山的時候，何傲兒與張慧雯已來到青森縣的青森市，勁食蘋果「日本一」之餘，為大家解開這個美麗誤會。

在日本蘋果產量第一的青森縣，有一座蘋果山，兩位主持為了品嚐雪中蘋果，想出了好點子，忙拉著甜品師傅學做蘋果批，在熱烘烘的蘋果批出爐的一刻，看到白雪飄落在紅色的圓點上，仿佛在雪中亦瀰漫蘋果的味道。

同在日本東北的秋田縣，第二件要介紹的「日本一」就是稻庭烏冬，兩人會在稻庭町的老字號，一嚐歷練三百年的古法手造烏冬。啜啜啜啜……烏冬滑入口的聲音此起彼落，師傅打烏冬的聲音亦未曾間斷，這種獨門的手打烏冬技術，難得師傅願意傾囊相授，兩位主持當然要用心學習。

雖然日本四面環海，魚獲豐富，養殖魚也要幫一把，來滿足日本人的食用需要。鹿兒島就是鱆紅魚產量「日本一」的地方。區內垂水市錦江灣的養魚業就更加蓬勃。這種高級的海魚，肉質晶瑩，味鮮彈牙，是做刺身的上好材料。林溥來與關婉珊在參觀大型養殖場的同時，實行「即釣即食」，上釣的鱆紅魚成為刺身，入口即化，相信沒有比這樣更新鮮的味道！而更多的鱆紅魚料理，亦將鱆紅魚的味道帶往另一層次。

Provided By Google Translate:
Winter flying in the snow, the trees still hung with one big red apple, when we all may have misunderstood from Mt Fuji apple, when, how proud children and Zhang Huiwen have come to Aomori City, Aomori Prefecture, fresh eating apple. "Japan, a "while, for the story behind this beautiful misunderstanding.

Apple production in Japan's Aomori Prefecture First, there is a mountain apple, two apples chair to enjoy the snow, came up with good ideas, learn to master busy pulling dessert apple pies, apple pies baked in the oven the moment, see the snow falling in the red dot, as if the snow has filled in the taste of apple.

Northeast with the Akita Prefecture in Japan, second to introduce "a Japanese" Udon court is rice, two rice court in the old town, three hundred years of experience a taste of ancient hand-made udon. Chuaichuaichuaichuo ... ... udon entrance of the sound waves to slip, the voice of Master Udon is also playing without interruption, this detached hand fight Udon technology, unique purse is willing to grant master, of course, presided over two heart to learn.

Although Japan is surrounded by the sea, rich in fish, farmed fish have to help one, to meet the needs of Japanese food. Kagoshima is the octopus red fish production, "a Japanese" place. Tarumi City, Kinko Bay area fish farming on a more vigorous. This high-level fish, meat crystal clear, delicious shells teeth, do sashimi is good material. Pu-Lin Wan Shan and off to visit a large farm in the same time, the implementation of "the instant fishing" redfish on a fishing octopus sashimi, entrance, I believe no more than this fresh taste! The octopus redfish and more food, the taste will octopus redfish taken another level.
Click to expand...

[hide]
http://www.megaupload.com/?d=7C3EHSI0
http://fileserve.com/file/8p8Y7vv
http://www.filesonic.com/file/oUFFgqx/TVBOXNOW+Nihon+Oishi+Ch05.rmvb
http://www.filejungle.com/f/4BPqE8[/hide]

Torrent Attached
Attached Files:

Nihon Oishi 勁食日本一 Ch05.torrent

File size:

22.4 KB

Views:

10
#17 H!, Jan 13, 2012
Last edited: Jan 14, 2012
b-lee ǝʌıʇɔǝdsɹǝd ʇuǝɹǝɟɟıp ɐ

16,149

808

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Episode 05 - Aomori Apples, Rice and Udon Court Kagoshima Octopus Redfish (青森蘋果、稻庭烏冬與鹿兒島鱆紅魚)

在白雪飄揚的冬季，樹上仍掛著一個個又大又紅的蘋果，當大家都可能誤會富士蘋果是來自富士山的時候，何傲兒與張慧雯已來到青森縣的青森市，勁食蘋果「日本一」之餘，為大家解開這個美麗誤會。
在日本蘋果產量第一的青森縣，有一座蘋果山，兩位主持為了品嚐雪中蘋果，想出了好點子，忙拉著甜品師傅學做蘋果批，在熱烘烘的蘋果批出爐的一刻，看到白雪飄落在紅色的圓點上，仿佛在雪中亦瀰漫蘋果的味道。
同在日本東北的秋田縣，第二件要介紹的「日本一」就是稻庭烏冬，兩人會在稻庭町的老字號，一嚐歷練三百年的古法手造烏冬。啜啜啜啜……烏冬滑入口的聲音此起彼落，師傅打烏冬的聲音亦未曾間斷，這種獨門的手打烏冬技術，難得師傅願意傾囊相授，兩位主持當然要用心學習。
雖然日本四面環海，魚獲豐富，養殖魚也要幫一把，來滿足日本人的食用需要。鹿兒島就是鱆紅魚產量「日本一」的地方。區內垂水市錦江灣的養魚業就更加蓬勃。這種高級的海魚，肉質晶瑩，味鮮彈牙，是做刺身的上好材料。林溥來與關婉珊在參觀大型養殖場的同時，實行「即釣即食」，上釣的鱆紅魚成為刺身，入口即化，相信沒有比這樣更新鮮的味道！而更多的鱆紅魚料理，亦將鱆紅魚的味道帶往另一層次。

Google translated

Winter flying in the snow, the trees still hung with one big red apple, when we all may have misunderstood from Mt Fuji apple, when, how proud children and Zhang Huiwen have come to Aomori City, Aomori Prefecture, fresh eating apple. "Japan, a "while, for the story behind this beautiful misunderstanding.
Apple production in Japan's Aomori Prefecture First, there is a mountain apple, two apples chair to enjoy the snow, came up with good ideas, learn to master busy pulling dessert apple pies, apple pies baked in the oven the moment, see the snow falling in the red dot, as if the snow has filled in the taste of apple.
Northeast with the Akita Prefecture in Japan, second to introduce "a Japanese" Udon court is rice, two rice court in the old town, three hundred years of experience a taste of ancient hand-made udon. Chuaichuaichuaichuo ... ... udon entrance of the sound waves to slip, the voice of Master Udon is also playing without interruption, this detached hand fight Udon technology, unique purse is willing to grant master, of course, presided over two heart to learn.
Although Japan is surrounded by the sea, rich in fish, farmed fish have to help one, to meet the needs of Japanese food. Kagoshima is the octopus red fish production, "a Japanese" place. Tarumi City, Kinko Bay area fish farming on a more vigorous. This high-level fish, meat crystal clear, delicious shells teeth, do sashimi is good material. Pu-Lin Wan Shan and off to visit a large farm in the same time, the implementation of "the instant fishing" redfish on a fishing octopus sashimi, entrance, I believe no more than this fresh taste! The octopus redfish and more food, the taste will octopus redfish taken another level.
Click to expand...

Episode 05 - Aomori Apples, Rice and Udon Court Kagoshima Octopus Redfish (青森蘋果、稻庭烏冬與鹿兒島鱆紅魚)
http://www.filejungle.com/f/frhm5U
http://www.fileswap.com/dl/MLhnrgWfHv/Nihonoishi.05.rmvb.html
http://www.fileserve.com/file/sAf7Sgc
http://www.filesonic.com/file/xHBh1PI
http://www.uploadstation.com/file/A9AD7Cn

#18 b-lee, Jan 13, 2012
EvilTofu 吃|✿|0(｡◕‿◕｡)0|✿|吃

6,283

497

449

Updated Episode 06 and Torrent, Post#4

Episode 06 - 網走市喜知次與鹿兒島黑醋、黑豚 (Abashiri City Happy Times and Kagoshima Black Vinegar, Black Dolphin)
http://www.filesonic.com/file/jT0LLGS
http://www.fileserve.com/file/BQkhfVq
http://www.filejungle.com/f/38cYqc

#19 EvilTofu, Jan 16, 2012
Last edited: Jan 16, 2012
b-lee ǝʌıʇɔǝdsɹǝd ʇuǝɹǝɟɟıp ɐ

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北海道的網走市盛產喜知次（KinKi），要在海中找尋紅寶石，一定要來到這裡。紅色的喜知次加上充滿光澤的身體，令牠擁有「海中紅寶」的美譽，當然在牠肥厚的肉質裡，包含的鮮味亦令牠的身價不菲。
喜知次的產地眾多，何傲兒與張慧雯特意來到網走市尋找「海中紅寶」，就是為了一睹漁民與別不同的捕魚方法，兩人亦不禁要一嘗漁夫的工作。那怕空手而回，她們也可到當地聞名的喜知次料理餐廳，找到戰利品，一嚐各種刺身、煮物，還可欣賞到一流壽司師傅的功架。
「海中的紅寶石」令網走聞名全國。而鹿兒島的「黑色」就成了矜貴的代名詞，
在群山環抱的福山町，繼續沿用200百年歷史的技術來釀造黑醋。林溥來與關婉珊又怎會錯過機會，了解這份文化遺產。另一種黑色美食，就是有「六白黑豚」之稱的鹿兒島黑豚。農場內，一班可愛豬豬得到專人體貼照顧，肉質自然格外嫩滑。先了解嚴謹的餵養與屠宰過程，對美食自然多一份認識。所有的黑豚料理已準備就緒，是時候開餐，品嚐鹿兒島的黑色誘惑。

Google translated

Hokkaido Abashiri rich like to know times (KinKi), to find the ruby in the sea, be sure to come here. Times with the red shiny like to know the body, so it has a "sea of Ruby" in the world, of course, hypertrophy of the meat in it, including the flavor Yiling it's worth a lot of money.
Like to know the origin of a number of times, where children and Zhang Huiwen proud to Abashiri specifically looking for "the sea in Ruby," is to see the fishermen fishing methods with a difference, they also can not help but try to be a fisherman's work. Even if empty-handed, they can also be happy to know the times of local famous cuisine restaurant, find loot, a taste of sashimi, cook things, but also enjoy the best sushi chef's power rack.
"Sea of ruby" that Abashiri is famous. Kagoshima while "black" has become synonymous with expansive,
In the mountains of the Fukuyama-cho, continue to follow 200 years of history of technology to brewing vinegar. Pu-Lin Guan Wan Shan and how to miss the opportunity to learn about the cultural heritage. Another black food, is a "six white-black dolphin," said the Kagoshima Black Pig. Farm, a group of lovely thoughtful Pig to get someone to take care of, especially the natural meat tender. First understand the rigorous process of feeding and slaughter, more than a knowledge of natural food. All the black dolphin food is ready, it is time to open the meal, the temptation to taste the black Kagoshima.
Click to expand...

Episode 06 - 網走市喜知次與鹿兒島黑醋、黑豚
http://www.filejungle.com/f/EhQDNj
http://www.fileswap.com/dl/9R93NPlaD1/Nihonoishi.06.rmvb.html
http://www.fileserve.com/file/FSSUK8s
http://www.filesonic.com/file/GmMjepA
http://www.uploadstation.com/file/YWWep2G
http://ul.to/7goscfz7

#20 b-lee, Jan 16, 2012

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