Before we get started,

在我們開始之前。

this episode was filmed at the beginning of the year

這一集是年初拍攝的。

before we started social distancing, due to COVID-19.

在我們開始社交疏導之前，由於COVID-19。

- Yes, we are currently still social distancing,

- 是的，我們目前還在社會上疏導。

but we wanna share these great restaurants with you.

但我們想與你分享這些偉大的餐廳。

Even the dining out is not the same

連外出就餐都不一樣

as it usually is right now.

因為現在通常是。

- Today, we're doing rice.

- 今天，我們要做的是米飯。

♪ Is it worth it ♪

是否值得

♪ Make it worth it ♪

讓它值得

♪ Make it worth it ♪

讓它值得

♪ Worth it ♪

值得

♪ Worth it ♪

值得

- Potentially the most anticipated episode of Worth It ever.

- 可能是有史以來最值得期待的一集。

- By who?

- 被誰？

- By me. - Okay.

- 由我來- 好吧，我知道了

- By me.

- 由我。

By yours truly, rice is my favorite carb

我最喜歡吃米飯

and potentially my favorite dish.

也可能是我最喜歡的菜。

- And before we get started on today's adventure,

- 而在我們開始今天的冒險之前。

special thank you to Toyota,

特別感謝豐田公司。

who hooked us up with this Highlander

是誰給我們介紹了這個高地人？

to be the new Worth-It-Mobile this season.

將成為本賽季新的Worth-It-Mobile。

- Today at Worth It, we're gonna be trying three rice dishes

- 今天在 "值得"，我們要試吃三道米飯。

at three drastically different price points

在三個不同的價位

to find out which one is the most worth it

來看看哪一個是最值得的。

and it's price.

以及它的價格。

- I'm thinking about rice.

- 我在想米飯。

We've eaten it so many times on this show.

我們在這個節目中吃過很多次了。

It's an ingredient.

這是一種成分。

It's a dish.

這是一道菜。

It can take so many forms.

它可以有很多形式。

Say rice, and then I'll say a thing.

說米，然後我就說個事。

- Rice. - Noodle.

- 米飯。- 麵條。

- Rice. - Porridge.

- 米飯。- 粥。

- Rice. - Pudding.

- 米飯。- 布丁。

- Rice. - Cake.

- 飯。- 蛋糕。

Wait, reverse it now.

等等，現在倒過來。

Sticky. - Rice.

粘性。- 米飯。

- Fried. - Rice.

- 炒。- 米飯。

- Crispy. - Rice.

- 脆皮。- 米飯。

- Nice. - Rice.

- 很好啊- 米飯。

- We're eating it. - Rice.

- 我們正在吃它。- 飯。

Okay, so where are we going first?

好吧，我們先去哪裡？

- We're on our way to Azuma Restaurant.

- 我們正在去東間餐廳的路上。

We're gonna see owner, Hideki

我們會看到老闆，秀樹

and general manager, Hitoshi.

和總經理，人吉。

- I'm very excited because this restaurant

- 我很興奮，因為這家餐廳

was actually referred to us

實際上是轉給我們的

by our good friend, Sean Miura.

由我們的好朋友三浦尚恩撰寫。

He will be joining us for the tasting.

他將和我們一起參加品鑑會。

- He said they make the most fantastic Onigiri.

- 他說他們做的飯糰最好吃。

(bright upbeat music)

(明亮歡快的音樂)

Here we are at Azuma Restaurant.

我們現在是在Azuma餐廳。

- With our good friend, Sean Miura.

- 和我們的好朋友三浦翔一起。

- What's up?

- 怎麼了？

- How did it feel recommending a restaurant to Worth It?

- 推薦一家餐廳給Worth It的感覺如何？

- It's pretty stressful.

- 這是相當緊張的。

Cause you don't know if it's going to be good enough.

因為你不知道它是否會足夠好。

And then also you don't want people to show up

然後你也不希望人們出現。

and make it harder to get into.

並使其更難進入。

- Oh, I see.

- 哦，我明白了。

- You're walking in the door

- 你進門了

and there's a really great energy and vibe to it.

有一個真正偉大的能量和氛圍。

It's kind of like a cheers feeling.

有點像喝彩的感覺。

- Can you tell us a little bit of

- 你能告訴我們一點

the background of Azuma?

阿祖瑪的背景？

- We purchased this restaurant 2002.

- 我們2002年買下了這家餐廳。

It was owned by a Japanese national.

它的主人是一位日本人。

Built by the Okamoto family, in the early 50s.

岡本家族在50年代初建造的。

- And why has it been important for you guys

- 為什麼這對你們很重要

to maintain this restaurant as an Izakaya?

維持這家餐廳為居酒屋？

- We liked it for one.

- 我們喜歡它的一個原因。

Izakaya style is the analogist to the Spanish tapas,

居酒屋的風格與西班牙的tapas類似。

lots of little things.

很多小事。

But in addition to that,

但除此之外。

we have the regular menu items.

我們有常規的菜單項目。

- Asparagus beef is very important out here.

- 蘆筍牛肉在這裡是非常重要的。

Sashimi salad.

刺身沙拉。

- And what makes a really good Onigiri?

- 什麼才是真正好吃的飯糰呢？

- Rice is very important.

- 大米是非常重要的。

We are using Hickory rice.

我們用的是山核桃米。

Simple but tastes really good.

簡單，但味道真的很好。

- It's best to start with like a plain Onigiri,

- 最好從像普通的飯糰開始。

it's just going to be this triangle.

它只是將是這個三角形。

That's a little bit thick.

這有點厚。

That's like just the right firmness.

這就像剛剛好的堅定。

Have maybe a little bit of salt and the piece of seaweed.

有也許一點點鹽和那塊海苔。

But otherwise it's just gonna be

但除此之外，它只是會是

this nice, subtle flavor because it's just straight up rice.

這種好的，微妙的味道，因為它只是直接的米。

- [Steven] Whoa! This a giant.

- [史蒂文]哇！這是一個巨人。

- So this is their most standard version.

- 所以這是他們最標準的版本。

No filling, it's not grilled rice, salt, seaweed.

沒有餡料，這不是烤米飯，鹽，海苔。

It does have a satisfying haft.

它確實有一個令人滿意的哈夫特。

- It has the weight of a perfectly shaped snowball.

- 它的重量就像一個形狀完美的雪球。

Like I wanna throw this at somebody.

就像我想把這個扔給別人一樣

- Yeah. - Cheers.

- 是啊。- 乾杯。

- Oh, The rice is naturally sweet.

- 哦，米飯自然是甜的。

- Where are you getting sweet?

- 你哪裡來的甜頭？

- Are you tasting salt?

- 你在嘗鹽嗎？

- I'm tasting salt.

- 我嚐到了鹽的味道。

- I'm I confused?

- 我是我糊塗了嗎？

Wait, Adam, please confirm for me.

等等，亞當，請幫我確認一下。

Maybe I'm crazy.

也許我是瘋了。

- I got too much seaweed.

- 我吃了太多的海藻。

It just tastes like seaweed.

只是味道像海帶。

(all laughing)

（所有的笑）

- Amazing how satisfying it is.

- 驚人的滿足感。

Because it's just, it's so few elements.

因為它只是，它的元素太少了。

- It's really a satisfying.

- 這真的是一種滿足。

- Wait, eat that now.

- 等等，現在就吃。

- So this is takuan,

- 所以這就是塔庫安。

It's like a pickled daikon.

就像醃蘿蔔一樣。

- Love that.

- 我喜歡這樣

That's sweet.

那是甜蜜的。

- I think we're gonna find out in this episode

- 我想我們會在這一集裡找到答案的

that my taste buds are broken.

我的味蕾被打破。

- So those are the base I wanna give you.

- 所以這些是我想給你的基礎。

Yaki Onigiri, Yaki comes from the verb Yaku,

Yaki Onigiri，Yaki來自動詞Yaku。

which means like to grill.

意思是喜歡燒烤。

It's just how you get like takoyaki.

就是這樣你才會喜歡上章魚燒。

It's how you get okonomiyaki.

這就是大阪燒的由來。

It's how you get soba.

蕎麥麵就是這樣得來的。

- [Steven] Fun fact.

- [史蒂文]有趣的事實。

- So what they're gonna do is they're gonna brush it

- 所以，他們要做的是他們要去刷它

with the soy sauce based sort of mixture.

與醬油為主的那種混合物。

Then they're gonna be grilling it.

那他們就會把它烤了。

Charred rice is one of my favorite flavors in the world.

炭燒飯是我最喜歡的味道之一。

You could have salmon.

你可以吃三文魚

Salmon's really popular one.

三文魚的真的很受歡迎。

That's my personal favorite.

這是我個人的最愛。

Umeboshi is like a pickled plum.

庵越就像一顆醃製的梅子。

It contrasts nicely with the rice flavor.

與米飯的味道形成了很好的對比。

- Steven, which one do you want?

- 史蒂芬，你要哪一個？

- I saw the fish egg on the menu.

- 我在菜單上看到了魚蛋。

We're talking about contrast.

我們說的是對比。

Look at that crust.

你看那麵皮。

- And then just the smell you should

- 然後只是你應該的氣味

be getting this nice toasty.

被得到這個漂亮的烤肉。

- Yeah. - Cheers.

- 是啊。- 乾杯。

- It never gets old.

- 它永遠不會變老。

- Wow, that's almost like a fried rice, rice ball.

- 哇，這簡直就像一個炒飯，飯糰。

I mean, I guess it is.

我的意思是，我想它是。

- If you'll notice in one bite,

- 如果你吃一口就會發現。

you're getting this crispy outside,

你在外面得到這個脆皮。

which is like totally charged to perfection.

這就像完全充電的完美。

And then inside is still this really nice rice

然後裡面還是這個真正的好米

that's taken in the flavor of the soy sauce.

那是採取了醬油的味道。

- I just got to the fish egg part.

- 我只是到了魚蛋的部分。

Yeah, very fishy.

是啊，很蹊蹺。

I get it though.

不過我明白了。

This is actually amazing.

這其實是很神奇的。

- It does go with the toasted flavor of the rice very well.

- 確實和米飯的烤味很搭。

It's so good.

它是如此的好。

Considering it is mostly just rice.

考慮到它大部分只是米飯。

- Hey, not just rice, like rice is rice.

- 嘿，不只是米，像米就是米。

You're just Andrew.

你只是安德魯。

- I'm not getting any of this.

- 我不明白這些。

(all laughing)

（所有的笑）

- No, I got you.

- 不，我抓住你了。

I know what you mean. - This is good.

我知道你的意思。- 這是很好的。

- Thank you so much to Sean for guiding us

- 非常感謝Sean對我們的指導。

through our Azuma dining experience.

通過我們的Azuma餐飲體驗。

I hope to go there again with him.

我希望能和他再去那裡。

- I know we're about to eat two more amazing rice dishes.

- 我知道我們又要吃兩道神奇的飯菜了。

I have a feeling today.

我今天有一種感覺。

They're all my Worth It winner.

他們都是我的Worth It贏家。

You just literally cannot go wrong with rice.

你只是從字面上看，米飯是不會錯的。

- Steven, it's time for

- 史蒂文，現在是時候

a little rice fact. - Rice fact.

一個小米的事實。- 大米事實。

- And in fact, this is going to be a pop quiz rice fact.

- 而事實上，這將是一個爆款問答飯事實。

How many cultivated varieties of rice

栽培的水稻品種有多少

are there in the world?

世界上有嗎？

- Oh no.

- 哦，不

- Take a guess.

- 猜猜看

- This one's hard.

- 這個很難。

I'm gonna say 12,534.

我想說12534。

- 12,000?

- 12,000?

The answer is 40,000.

答案是4萬。

Yeah. - You know what?

你知道嗎？

I'll take that.

我要這個。

It's like I'm living in Pokemon Red.

就好像我生活在《口袋妖怪紅》裡一樣。

I've only explored the 150 kinds of rice.

我只探索了150種米。

My rice index is, it's expanding.

我的稻米指數是，正在擴大。

- Well to expand our knowledge of distinct

- 好了，為了擴大我們對不同的知識

and delicious rice types.

和美味的米類。

Our next restaurant is going to feature

我們下一個餐廳的特色是

a very special type of rice.

一種非常特殊的米。

We're now on our way to Lukshon

我們現在正在前往Lukshon的路上。

where we're going to see chef Sang Yoon

在那裡我們將看到廚師Sang Yoon。

and try his heirloom black rice.

嚐嚐他的傳世黑米。

- Very nice.

- 非常好

- Black rice.

- 黑米。

(upbeat music)

(歡快的音樂)

- Lukshon was my first traditional restaurant.

- Lukshon是我的第一家傳統餐廳。

I came from a world of very high end, French fine dining.

我來自一個非常高端的法國高級餐廳的世界。

Lukshon is sort of my rendition

Lukshon是我的演繹。

of how I perceive Southeast Asia.

的我對東南亞的看法。

The place is full of mystery and incredible history.

這個地方充滿了神祕和不可思議的歷史。

And this is where I interpret Southeast Asia

這就是我對東南亞的理解

through a very modern lens.

通過一個非常現代的鏡頭。

My rendition of beef and broccoli complete change a dish.

我演繹的牛肉和西蘭花完整改變了一道菜。

And we do some things that are very, very traditional.

而我們做的一些事情，是非常非常傳統的。

But there's a lot of things that we use.

但有很多東西，我們用。

There are tricks.

是有技巧的。

We use a lot of modern cooking technique that

我們使用了很多現代烹飪技術，包括

was not available and it's not traditional.

是沒有的，也不是傳統的。

We make something called puffed beef tendon.

我們做的東西叫膨化牛筋。

And it will look like from afar, pork grind,

而且遠遠看去，會覺得是豬肉磨的。

but we call it the bovine cousin to the chicharrone.

但我們稱它為chicharrone的牛表親。

So I think authentic, but not traditional.

所以我認為正宗，但不是傳統。

You get a taste of something that is so ancient

你會嚐到一些古老的東西的味道。

and it's still incredibly relevant.

而且它仍然是令人難以置信的相關。

The cuisine would not be possible with only old or only new.

如果只有舊的或只有新的，就不可能有美食。

They have to harmonize.

他們必須協調。

- So tell us a little bit about

- 那麼跟我們說說

this black heirloom rice dish.

這道黑繼承飯菜。

- So the black rice dishes

- 所以黑飯菜

is also another mysterious ingredient

也是另一種神祕的成分

that people used to call it, forbidden rice.

人們習慣稱它為，禁米。

And I was like, "Why is it forbidden?"

我當時想，"為什麼要禁止？"

The story is that it was only once available to royalty.

據說，它只對皇室成員開放過一次。

And if you were just a normal person,

而如果你只是一個普通人。

you weren't allowed to have it.

你不被允許擁有它。

Although it is not technically forbidden,

雖然技術上不禁止。

it isn't incredibly widely available even in China.

即使在中國，它也不是非常廣泛的。

So I wanted to make a rice dish.

所以我想做一個飯菜。

It was about the rice itself.

是關於米飯本身。

There's a small amount of Cantonese sweet sausage

有少量的廣東甜腸。

called Lap Cheong.

稱為立翔。

The rice is the star of the show and not simply a side.

飯是明星，不是簡單的配角。

I think that's a complete different perspective on rice.

我想這是對米飯完全不同的看法。

The thing about black rice is it's very forgiving

黑米的特點是很寬容。

and that it can take on a lot of the heat from the wok.

並且它可以承受很多來自於炒鍋的熱量。

The black rice actually just gets smokier.

其實黑米飯只是越薰越香。

So you get almost that light scorch,

所以你會得到幾乎那種輕微的灼熱感。

that waft of smoke.

那一縷煙。

I've actually never seen black rice cooked this way.

其實我從來沒有見過黑米飯是這樣煮的。

- I'm willing to bet this is gonna

- 我敢打賭，這是要去

be a completely new experience.

是一種全新的體驗。

Cheers Steven.

乾杯，史蒂芬。

(upbeat music)

(歡快的音樂)

- It's a nice chewy grain rice - What? Yes, it's chewy.

- 這是很有嚼勁的穀子米 什麼？

Wow, I thought I was an expert on rice.

哇，我還以為我是米飯專家呢。

I don't know. - You've been stumped by rice.

我也不知道。- 你被米飯絆住了。

- How do you describe that texture?

- 你怎麼形容這種質感？

Is it springy, bouncy?

是不是很有彈性，有彈性？

- Like seedy almost.

- 像種子一樣幾乎。

I wanna buy this rice.

我想買這個米。

I'm gonna find out where they get this.

我要去看看他們從哪裡得到這個。

- They have a guy.

- 他們有一個人。

- I want that guy.

- 我想要那個人。

Get me that guy.

給我找那個人。

I'm gonna have some egg with it now.

我現在要吃點雞蛋了。

- Now this is what I like to see.

- 這就是我喜歡看到的。

Now that is the familiar taste I know and love.

這才是我熟悉和喜歡的味道。

- But then earthy, nutty, herbaceous, other rice flavor.