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

H! · Jan 16, 2012

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) (TVBOXNOW Version - MegaUpload/FileServe/FileSonic/FileJungle Links)

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.
Click to expand...

[hide]
http://www.megaupload.com/?d=T8LGA1RZ
http://fileserve.com/file/pNHuhmP
http://www.filesonic.com/file/NDCnsG4/TVBOXNOW+Nihon+Oishi+Ch06.rmvb
http://www.filejungle.com/f/wSZKjj[/hide]

Torrent Attached

b-lee · Jan 17, 2012

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.
Click to expand...

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

H! · Jan 17, 2012

Episode 07: 北海道元貝與明太子與士多啤梨 (Hokkaido Scallop and Strawberry and Ming Prince) (TVBOXNOW Version - MegaUpload/FileServe/FileSonic/FileJungle Links)

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.
Click to expand...

[hide]
http://www.megaupload.com/?d=H4BPJC1G
http://fileserve.com/file/tVkSzMx
http://www.filesonic.com/file/EOBxcVF/TVBOXNOW+Nihon+Oishi+Ch07.rmvb
http://www.filejungle.com/f/q9EK3R[/hide]

Torrent Attached

EvilTofu · Jan 17, 2012

Updated Episode 07 and Torrent, Post#4

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

EvilTofu · Jan 18, 2012

Updated Episode 08 and Torrent, Post#4

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

b-lee · Jan 18, 2012

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 .
Click to expand...

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

H! · Jan 18, 2012

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) (TVBOXNOW Version - MegaUpload/FileServe/FileSonic/FileJungle Links)

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 .
Click to expand...

[hide]
http://www.megaupload.com/?d=DI0R09W1
http://fileserve.com/file/rBMNDJT
http://www.filesonic.com/file/iMM8u7o/TVBOXNOW+Nihon+Oishi+Ch08.rmvb
http://www.filejungle.com/f/PzPR4k[/hide]

Torrent Attached

b-lee · Jan 19, 2012

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.
Click to expand...

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

EvilTofu · Jan 19, 2012

Updated Episode 09 and Torrent, Post#4

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

H! · Jan 19, 2012

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) (TVBOXNOW Version - MultiUpload/FileServe/FileSonic/FileJungle Links)

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.
Click to expand...

[hide]
http://www.multiupload.com/OIMNUXUSSA
http://fileserve.com/file/9YmCQH2
http://www.filesonic.com/file/wXXzlQQ/TVBOXNOW+Nihon+Oishi+Ch09.rmvb
http://www.filejungle.com/f/jsyNbh[/hide]

Torrent Attached

EvilTofu · Jan 20, 2012

Updated Episode 10 End and Torrent, Post#4

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

b-lee · Jan 20, 2012

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.
Click to expand...

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

H! · Jan 20, 2012

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) (TVBOXNOW Version - MegaUpload/FileServe/FileSonic/FileJungle Links)

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.
Click to expand...

[hide]
http://fileserve.com/file/j8EquEw
http://www.filesonic.com/file/JLRSQDr/TVBOXNOW+Nihon+Oishi+Ch10.rmvb
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http://bitshare.com/files/tk6g7y9w/TVBOXNOW-Nihon-Oishi-Ch10.rmvb.html[/hide]

Torrent Attached

b-lee · Sep 14, 2012

reupped

ronray · Sep 15, 2012

b-lee, do u have this "see the world' ? i like very much. megaupload can't be use.thank you

techdosm · Jan 17, 2013

Can you all please re-share or upload again!? Thank for advance!! :(

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

H! o_0"

Attached Files:

Nihon Oishi 勁食日本一 Ch06.torrent

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Nihon Oishi 勁食日本一 Ch10.torrent

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