千葉でハプニングを乗り越えて鯵づくしキャンプ飯を作った【キャンプ飯】

千葉でハプニングを乗り越えて鯵づくしキャンプ飯を作った【キャンプ飯】

I shoot videos in between interviews for the motorcycle magazine TANDEM STYLE. This time I’m going to KYONAN in Chiba. I go to the lower side of BOSOHANTO called KYONAN. That’s a good place. I go there by motorcycle. I go to KYONAN with a lot of camping gear on my motorcycle. I will be making dishes using HORSE MACKEREL there. Staff member IWASAKI bought some HORSE MACKEREL at a roadside station called “FURARI-TOMIYAMA” along the way, so I went there. IWASAKI is the editor of the “Food Knowledge Despair” section of the TANDEM STYLE editorial department. HORSE MACKEREL is in season for the coming season. Is HORSE MACKEREL in season in June? The season for HORSE MACKEREL is from April to July. Do we cook HORSE MACKEREL with KYONAN? The fish caught in this area is delicious. Does this roadside station sell fish? I felt relieved. WHAT DO WE MAKE AT HORSE MACKEREL? Let’s make NAMERO and HIYAJIRU. We cook delicious white rice. We cook white rice, right? We plan to cook white rice for the first time in a while. There is currently a rice shortage in Japan, but we cook white rice. Is there a HORSE MACKEREL here? This is a FLYING FISH. There are no HORSE MACKERELS here. This is a FLYING FISH. IS THAT A HORSE MACKEREL? This is KINGFISH. I can’t cut and cook fish. There may be some frozen fish here. This HORSE MACKEREL is small. This HORSE MACKEREL is a dried fish. IWASAKI, this may be a crisis. I’ll ask the salesperson here. sorry. Are there any raw HORSE MACKEREL here? Fresh HORSE MACKEREL is sold out. Where is the fish shop? The fish shop is there. Our schedule is behind schedule. IWASAKI showed off his special skills. Since there was no fish at FURARI-TOMIYAMA, I came to a nearby fish shop. The fishmonger here was kind and cut up the HORSE MACKEREL for us so we could get some. We will soon arrive at the campsite. I have been working for a magazine called TANDEM STYLE for about three years. I will be in charge of the cover of the next issue of TANDEM STYLE. When I arrive at the campsite, I will be doing some photoshoots with the magazine cover team that is already there. I make HORSE MACKEREL’s NAMERO and HIYAJIRU after a magazine cover shoot. The road to the campsite is beautiful. This place has the atmosphere of a country road in Chiba. I climb up a small hill. This place is called “KYONAN Starry Campsite.” This campsite is on high ground so the views are spectacular. If the weather is good, you can see the ocean and even MT.FUJI across the sea from the high ground at this campsite. They are the magazine cover shoot team. I start by shooting magazine covers. There’s a nice view here. This is a nice view. This is a nice view. Before I start camp, I will start shooting the cover for the next issue of TANDEM STYLE. I’m in charge of the cover of the next issue of TANDEM STYLE, so please check it out. After shooting the magazine cover, we spoke with the campground owner about the campground. I found something surprising. The place above is available for rent. There’s only one pair there. This is a place called “TAKODAI” that has been inhabited since the YAYOI PERIOD. This is the only place in Japan that has continued from an ancient civilization. I didn’t carve out any land here; this is the original terrain. This place has had this topography since ancient times. This is the ruins called “TAKODAI ISEKI.” Is that “TAKODAI”? It’s called “TAKODAI ISEKI”. The ruins are written in kanji with the character “ta” meaning rice field, the character “ko” meaning child, and the character “dai” meaning platform. This is a place where Japanese people have lived since ancient times. Humans have been living here since before there were any living below. This place is like Machu Picchu in Peru. There have been no disasters here since humans have lived here for a long time. This is a good place. A long time ago, humans lived here and did not migrate below. Over the years, people moved down from here and started living over there. This place is for us to rent. Guests pitch their tents here. This place was fully booked every day during Golden Week. If you go up there you’ll get a great view. It would be much nicer here if the weather was sunny. This is a great place. This is a great location for a campsite. This is not a campsite that has been forced into a protected area. This facility is being built in an area where a campsite can be created. Now that I’m ready I’ll make NAMERO and HIYAJIRU. I soak rice before cooking it. As I always say, white rice cooks deliciously if you soak it for 15 minutes. When cooking rice in a mess tin rice cooker, be sure to soak it for 15 minutes. White rice cooks well when cooked over low heat. I chop up the myoga and ginger. I use the lid because I chop ingredients. HIYAJIRU and NAMERO use a lot of small seasonings. I chop up the myoga and ginger. I chop the perilla leaves finely. I cut the ingredients I use for NAMERO into small pieces. I cut the myoga ginger I use for HIYAJIRU so that it retains its large shape. I chop two types of condiments into different sizes. HIYAJIRU is delicious. HIYAJIRU is a local dish from KUMAMOTO in KYUSHU. I like HIYAJIRU because it’s perfect for summer. I add hondashi and miso, and finely chop some green onions. I grill the horse mackerel and fry the fish. I hit the HORSE MACKEREL. As always, I’m just going to make it using my imagination without worrying about the exact recipe or instructions. I have never made a NAMERO. When I create NAMERO, I imagine cutting up a HORSE MACKEREL into small pieces and pounding it. If I have two knives here, I will hit the HORSE MACKEREL with both knives. If you don’t wash this cutting board well today, it’s going to smell like HORSE MACKEREL. If I had two knives here, I could easily hit a HORSE MACKEREL. I’ll put miso in here. Is this a large amount? I add miso to pounded horse mackerel. I add a moderate amount of miso. I mix in the seasonings and beat it some more. I heard that if you add miso to the HORSE MACKEREL before pounding it, the flavor will change. The taste won’t change much even if you change the method of preparation, but it’s recommended that you keep the steps in mind. I mix in the seasonings and beat it some more. When this is pounded, the miso and seasonings mix together and the HORSE MACKEREL becomes sticky, giving it the texture of NAMERO. NAMERO has a flavor that Japanese people love. Myoga, fish, miso, ginger. This can be made simply by mixing. This will become sticky when mixed and beaten. Is that RYOSHIYAKI? That’s SANGAYAKI. SANGAYAKI is a dish made by grilling NAMERO. SANGAYAKI cannot be made without a large amount of NAMERO. Do you bake NAMERO leaving half the amount? I would like to try baking NAMERO. This is all you need for NAMERO. I want a little more NAMERO. Is this okay? This should be enough to make one hamburger steak. How do you write “SANGAYAKI”? I have only ever seen SANGAYAKI written in hiragana. The name SANGAYAKI comes from the fact that fishermen would carry NAMERO in abalone shells when they went to work, and would grill it and eat it in their mountain huts. SANGAYAKI is written as “mountain,” “house,” and “yaki.” NAMERO is complete. This looks delicious. This feels good. This isn’t as tasty as the ones in restaurants, but it tastes good. I’ll make HIYAJIRU soup. I put dashi stock in the pot as if I were making miso soup. If the water is cold, the miso will not dissolve. I make soup by dissolving miso in hot water. I chill the stock I make. I don’t know if it will be cold enough today, but it will be cold enough to a certain extent. I place grilled horse mackerel fillets inside this HIYAJIRU. This is HIYAJIRU with sliced HORSE MACKEREL. This is absolutely delicious. I will shave the horse mackerel fillet. I’ll put some shredded horse mackerel fillets here. . At this point, I cook rice. Did you notice? It’s been raining a lot. I wanted the rain to stop, but it kept coming down. It’s not on camera, but it’s raining really hard. Can I start cooking? I wait to cook until the rice is done. I forgot to cut the zucchini. I cut the zucchini. thank you. Zucchini doesn’t have much of a chewy texture. Is the texture of zucchini the exact opposite of that of a cucumber? The texture of zucchini is not the exact opposite of cucumber. Zucchini is similar to but different from cucumber. If you are making HIYAJIRU, I definitely recommend using cucumbers. You can also make delicious HIYAJIRU using zucchini. The white rice is cooked. The white rice was cooked perfectly. Steam is coming out. This is SANGAYAKI, which came up in our earlier conversation. SANGAYAKI is a dish similar to NAMERO. I don’t know if regular SANGAYAKI has miso in it. I grill this like a hamburger. Here you will find rice, soup and grilled dishes. There is only one HORSE MACKEREL. I felt like I had gained something. I have high hopes for SANGAYAKI. Have you ever tried SANGAYAKI? I have never eaten SANGAYAKI. SANGAYAKI is sometimes sold on skewers at service areas. I’ll put this here. This looks delicious. Give me that lid, please. Should I have this on rice? This will be easier to eat if you separate it. If you put this on top without separating it, it won’t mix with the white rice. This might feel good. This looks delicious. This one burned but that’s ok. This feels good. I finished cooking. The rain had stopped by the time I finished SANGAYAKI. This looks delicious. SANGAYAKI by HORSE MACKEREL. NAMERO of HORSE MACKEREL. HIYAJIRU filled with shredded HORSE MACKEREL. I finished cooking. Shall I put this on top and eat it? Did you say it without knowing anything? This looks delicious. This is where the HORSE MACKEREL comes in. This looks delicious. This looks delicious. This looks delicious. I will eat this. This is delicious. Is HIYAJIRU tasty even if it contains zucchini? This is delicious. This looks delicious. This is delicious. I added the miso by eye, and it tasted just right. I eat NAMERO. This is delicious. This is delicious. This is delicious. This is delicious. Would you like to wrap your SANGAYAKI in shiso leaves? We still have some shiso leaves left. I use perilla leaves. The SANGAYAKI is heated through. This is delicious. This is perfect. We couldn’t buy any fish at the roadside station. SANGAYAKI could be made like a hamburger steak if you use eggs and breadcrumbs like you would a hamburger steak. It looks like a HORSE MACKEREL hamburger. How does it taste? This is delicious. This is very delicious to eat in the summer. You are silent. This is delicious. Aren’t you talking today? SANGAYAKI is delicious. I thought this food would be dry, but it wasn’t. This is moist. This is NAMERO. NAMERO uses the same ingredients as SANGAYAKI, but the salt content is different. This may be a little salty because the miso is roasted. This is delicious. I make everything beautifully. This is delicious. It’s also great to dine while looking at the view. I’m glad the rain has stopped today.

⭐️ TOKUI VIDEO STOREは「Mystify」に生まれ変わりました！
新ブランドとして魅力的な商品を作り出していきますので、どうぞお楽しみに！

　日常のお出かけやキャンプに便利なリュックやツールバッグ発売中！
　その他にもこじらせカレー、包丁、フライパンなど徳井がゼロから開発したこだわりの
　オリジナル商品が買えるこちらのサイト、Mystifyオンラインストアはこちら
　　　　　　↓
https://tokuivideo.jp/

⭐️サブチャンネル始めました、ぜひ登録お願いします
徳井裏video
https://youtube.com/@tokuiuravideo?si=eOVMH2PVaxNYsiAs

⭐️キャンプ場トワイライトフォレスト内にあるTOKUI VIDEO DOME（徳井のキャンプサイト）
　の予約はこちらから
　春の長野は気持ち良いですよ
　　　　　　↓
https://www.nap-camp.com/nagano/16024

⭐️徳井videoではキャンプイベント「TOKUI VIDEO CAMP」の開催地を常に探しています
　探しているのはこんなキャンプ場です
　
・テントが５０張程度設置できる（来場想定人数は260人前後です）
　・楽器演奏やバンドライブなど音を出しても良い
　・打ち上げ花火ができる（2分程度）

　関東、関西、中部あたりで探しております
　うちのキャンプ場どうですか？というオーナー様、そんなキャンプ場知ってますよ！
　という方からの情報もご連絡お待ちしております

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