ironnut77: Giving a shout in the hope of sparking some more activity on here. Thank you Man Alive! for continuing to keep this forum on the Web, despite the shadows of the past activity. As I posted elsewhere, ICJ is not dead yet!
Mar 8, 2018 10:06:06 GMT -5
nylon: Many thanks, Chairman Mandy. I have archived your historic note at ironchef.org (The Iron Chef Exchange). Allez Cuisine!
May 29, 2016 0:53:28 GMT -5
tetsujin070561: okonomiyagi: This version of Battle Rice is from Pony Canyon VHS tapes, an official product of Fuji TV. So, it has been seen outside Japan, but not on USA television.
Dec 7, 2015 23:12:08 GMT -5
Howdy, folks! I don't suppose anyone out there wants to help me create subtitles for the early episodes of IRON CHEF? I can lay in subtitles using some editing software, but I would need the translation to work off of. I tried downloading a voice translation app to my phone and it kinda worked, but it's definitely spotty at best.
For instance, I THINK the first few lines of the first episode would be: "If my memory is correct, there was a major discovery in France during the time of Louis XIV. Chef Louis deBechamel created his signature sauce by stir-frying flour with butter, stretched with milk. Louis XIV was very impressed."
The actual text the translating app gave me was: "If my memory is certain, in France 14th century chef major e-mail could be used Louis XIV Bechamel creation fried flour with butter in a dinner party mushroom sauce with milk. Louis XIV is impressed."
I could keep going via this route, but I have no idea how accurate my interpretation is. So... does anyone out there happen to speak Japanese? More specifically, is there anyone out there who speaks Japanese who would be willing to translate an episode of Iron Chef and send me the transcription?
Post by okonomiyagi on Mar 11, 2018 17:47:02 GMT -5
By the way...I took a stab at the first line and this is what resulted, with some artistic liberties taken:
"If memory serves me right, there was a genius chef in France, Bechamel, who worked under Louis XIV. At a banquet, Bechamel developed a mushroom sauce, complemented by stir-fried butter and milk. They called it "Bechamel sauce," and they say it became widespread during the time of Louis XIV."
Post by okonomiyagi on Mar 18, 2018 0:18:45 GMT -5
Something just occurred to me. I had my copy of the official Iron Chef book out and I took a look at the title page for the Gourmet Academy, and here's the passage:
"If memory serves me right, the great chef Bechamel served in the court of France's Louis XIV. He created the famous Bechamel sauce at Louis's banquet and was said to have greatly impressed the king. At around the same time, there was a chef in China by the name of Enbai. Enbai created the basis of Chinese cuisine within the grounds of Zuien, where it is said that over 300 ingredients, with the exception of tofu and pork, could be found. And in Japan, we had the great Rosanjin Kitaoji. I dream of meeting these legendary chefs one day. In order to realize this dream, even if just a little bit, I came up with the following rules of battle for my Gourmet Academy."
Certainly, I pick up on bits and parts of the above text contained within Kaga's monologue at the beginning. And then, in the bit after the famous pepper chomp but before the preliminary battle, there are lines that may match up with this bit of text:
"The basic belief of the Gourmet Academy is that 'Love is not what makes a great dish; it is the technique and artistry involved.' Every week, a chef will challenge one of the three Iron Chefs to a culinary battle. Should a chef beat the Iron Chef in the preliminary battle, he or she shall be permitted a second battle, and should he or she win this battle as well, he or she will be awarded the honorary title of Iron Chef."
Of course, we now know that the Iron Chefs never took part in the preliminary battles, so some of the last sentence doesn't hold up, but I think the bit about the honorary title of Iron Chef certainly does, given what it says.
Did the official book hold the lines to the first episode this whole time?
That is an awesome discovery, okonomiyagi. I only wish that we had more from the old fanbase here to see it. Still, keep up your research - at least one guy on here is reading, and he (I) is most appreciative! :-)
Post by okonomiyagi on Mar 24, 2018 10:33:43 GMT -5
I watched the opening to the first episode again. Because I recognized some words in Kaga's opening monologue that didn't directly translate, I revised the translation found in the book:
"If memory serves me right, the great chef Bechamel served in the court of France's Louis XIV. He created the famous Bechamel sauce at Louis's banquet and was said to have greatly impressed the king. At around the same time, there was a chef in China by the name of Enbai. Enbai created the basis of Chinese cuisine within the grounds of Zuien, where it is said that over 300 ingredients, with the exception of tofu and pork, could be found. And of course, in Japan, we had the great Rosanjin Kitaoji. These chefs that wrote history...someday, meeting these chefs and tasting their dishes as they were invented...before I realized it, I asked myself, 'Couldn't I build an arena to make the same discoveries these genius chefs did, to find the foundations of their techniques?' I began to think seriously about this..."
Post by okonomiyagi on Mar 24, 2018 23:36:47 GMT -5
So, I think I may have a decent translation of the first three minutes of the first episode. This goes through Kaga's opening narration, and his additional narration after the infamous pepper chomp opening, right up until Fukui-san speaks for the first time.
Note: I'm not a fluent Japanese speaker, but I recognize certain words. I have listened to the first three minutes of the show repeatedly to identify the phoenetic readings of what is being said. Using Google Translate and Jisho.org, I converted those readings into recognizable words and then took a little artistic license to render these words into plain English. I hope this suffices for a crude translation.
“If memory serves me right, the great chef Bechamel served in the court of France’s Louis XIV. At a banquet, Bechamel developed a mushroom sauce, complemented by stir-fried butter and milk. Thus the famous Bechamel sauce was born, and was said to have greatly impressed the king.
Around the same time, in China, there was a chef in China named Enbai. Enbai created the basis of Chinese cuisine within the grounds of Zuien, where it is said that over 300 ingredients, with the exception of tofu and pork, could be found.
And of course, in Japan, we had the great Rosanjin. These chefs that wrote history…someday, meeting these chefs and tasting their dishes as they were invented…before I realized it, I asked myself, ‘Couldn’t I build an arena to make the same discoveries these genius chefs did, to find the foundations of their techniques?’ I began to think seriously about this…”
The Gourmet Academy. This institution’s basic belief is that ‘Love is not what makes a great dish; it is the technique and artistry involved.’ Spurred by this belief, in order to find such capable genius chefs, I constructed this huge Kitchen Stadium. Every week, the pride of the Gourmet Academy--the three Iron Chefs--and the skill of the challengers who dream of victory will be contested.
Should a chef beat the Iron Chef in the preliminary battle, his or her ticket will be punched for the final battle. Should he or she win this battle as well, I shall, without hesitation, consider him or her as an Iron Chef.
However, there can only be one challenger against the Iron Chef each week. Before that, a tough qualification period awaits.
I'm still here, too! Just not checking in very often. I'll see about laying subtitles in for those first three minutes and see what ya think! We just moved offices and work is hectic at the moment but hopefully I'll be able to do something by the end of the month! THANK YOU!!
Post by okonomiyagi on Feb 19, 2019 20:53:34 GMT -5
Some more work from my notes from forever ago--this picks up where I left off before, and takes us right up through the introduction of the tasters.
FUKUI: Five chefs have set foot in the Gourmet Academy for the right to challenge an Iron Chef. As you can see, the preparation for the preliminary match has begun in earnest. My name is Kenji Fukui, and I’ll be relaying to you all the proceedings. Now then, let’s introduce the theme that these five chefs will articulate. That theme is…gyoza!
KAGA: Gyoza. If memory serves me right, in China, it is said that “Shumai is eaten for the filling; gyoza is eaten for the skin.”
There’s a big reason Chinese people love gyoza so much. In Chinese, the word that sums it up is “tsuei” (literally "brittle").
“Tsuei” means that, when biting into a dumpling, its elastic properties make it “snap” …and it’s this texture that the Chinese people have come to regard as irresistible.
About 4 cm long…today’s qualifying stars will wrap up infinite drama in one gyoza skin during today’s preliminary. To say it one more time…gyoza is “tsuei” (brittle).
NARRATOR (not Fukui as far as I can tell, but I don't think he's ever identified): The five chefs whose recipes were deemed the best faced the Gyoza Preliminary. The judging was left to three advisors of the Gourmet Academy: Tamio Kageyama, Mitsuko Ishii, and Rosanjin Scholar Masaaki Hirano.