ETV Bharat / sports
WC19: సచిన్ మెచ్చిన ఆటగాళ్లు వీరే...
ప్రపంచకప్లో వార్నర్, రషీద్ ఖాన్, జోఫ్రా ఆర్చర్ సత్తాచాటగలరని ఆశాభావం వ్యక్తం చేశాడు సచిన్.
సచిన్
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Published : May 31, 2019, 5:11 PM IST
ప్రపంచ కప్లో భారత్ ఫేవరేట్ అంటున్న మాస్టర్ బ్లాస్టర్ సచిన్... ముగ్గురు ఆటగాళ్ల ప్రదర్శన కోసం ఆత్రుతగా ఎదురుచూస్తున్నానని తెలిపాడు. అప్ఘనిస్థాన్ స్పిన్ సంచలనం రషీద్ ఖాన్, ఆస్ట్రేలియా ఓపెనర్ డేవిడ్ వార్నర్, ఇంగ్లాండ్ యువ పేసర్ జోఫ్రా ఆర్చర్ సత్తాచాటగలరని ఆశాభావం వ్యక్తం చేశాడు.
అంతర్జాతీయ క్రికెట్లో అద్భుత ప్రదర్శనతో ఆకట్టుకుంటున్న అప్ఘన్ యువ సంచలనం రషీద్ ఖాన్ ఎలా ఆడతాడా అని ఎదురుచూస్తున్నానని తెలిపాడు సచిన్. ప్రత్యర్థి బ్యాట్స్మెన్ను తన బౌలింగ్తో రషీద్ ఇబ్బందిపెట్టగలడని అన్నాడు.
"వార్నర్ ఎప్పుడూ పరుగులు సాధించాలనే కోరికతో ఉంటాడు. ఫిట్గా ఉంటూ దృష్టిపెట్టి ఆడతాడు. ఐపీఎల్లో చాలా బాగా ఆడాడు. ఈ ప్రపంచకప్లో వార్నర్ ఆట చూడాల్సిందే".
-సచిన్, భారత మాజీ క్రికెటర్
ఇంగ్లాండ్ యువ పేసర్ జోఫ్రా ఆర్చర్ కచ్చితమైన బంతులతో బ్యాట్స్మెన్ను ఇబ్బందిపెట్టగలడని తెలిపాడు సచిన్. మ్యాచ్ను తమ జట్టువైపు తిప్పగల సత్తా ఉన్న బౌలర్ అని కొనియాడాడు.
ఇవీ చూడండి.. పాక్ కెప్టెన్ను వెనుకేసుకొచ్చిన భారతీయులు
ప్రపంచ కప్లో భారత్ ఫేవరేట్ అంటున్న మాస్టర్ బ్లాస్టర్ సచిన్... ముగ్గురు ఆటగాళ్ల ప్రదర్శన కోసం ఆత్రుతగా ఎదురుచూస్తున్నానని తెలిపాడు. అప్ఘనిస్థాన్ స్పిన్ సంచలనం రషీద్ ఖాన్, ఆస్ట్రేలియా ఓపెనర్ డేవిడ్ వార్నర్, ఇంగ్లాండ్ యువ పేసర్ జోఫ్రా ఆర్చర్ సత్తాచాటగలరని ఆశాభావం వ్యక్తం చేశాడు.
అంతర్జాతీయ క్రికెట్లో అద్భుత ప్రదర్శనతో ఆకట్టుకుంటున్న అప్ఘన్ యువ సంచలనం రషీద్ ఖాన్ ఎలా ఆడతాడా అని ఎదురుచూస్తున్నానని తెలిపాడు సచిన్. ప్రత్యర్థి బ్యాట్స్మెన్ను తన బౌలింగ్తో రషీద్ ఇబ్బందిపెట్టగలడని అన్నాడు.
"వార్నర్ ఎప్పుడూ పరుగులు సాధించాలనే కోరికతో ఉంటాడు. ఫిట్గా ఉంటూ దృష్టిపెట్టి ఆడతాడు. ఐపీఎల్లో చాలా బాగా ఆడాడు. ఈ ప్రపంచకప్లో వార్నర్ ఆట చూడాల్సిందే".
-సచిన్, భారత మాజీ క్రికెటర్
ఇంగ్లాండ్ యువ పేసర్ జోఫ్రా ఆర్చర్ కచ్చితమైన బంతులతో బ్యాట్స్మెన్ను ఇబ్బందిపెట్టగలడని తెలిపాడు సచిన్. మ్యాచ్ను తమ జట్టువైపు తిప్పగల సత్తా ఉన్న బౌలర్ అని కొనియాడాడు.
ఇవీ చూడండి.. పాక్ కెప్టెన్ను వెనుకేసుకొచ్చిన భారతీయులు
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SLUG: JPN G20 Ibaraki Hitachigyu 20190531 IAV.mov
DATELINE: 31 May 2019
SOURCE: G20 Ibaraki
DURATION: 05m10s
TYPE: JAPANESE/ENGLISH/NATSOUND
RESTRICTION SUMMARY: UNRESTRICTED - FREE USE FOR ALL
Ibaraki Prefecture, JAPAN – 27 February 2019;
New York City, USA – 2 February 2019
SHOTLIST:
Koga City, Ibaraki Prefecture, JAPAN – 27 February, 2019
1. Various of cattle farmer Mr. Katsuo Nagashima, tending to his cattle
2. Soundbite (Japanese): Katsuo Nagashima – cattle farmer
"I don't think you can (raise the best cattle) unless your feelings become one with them. You have to clean around them and keep their place clean. If they are cold you have to feel the cold with them. You have to observe every little thing one by one. I think that's what it takes."
3. Nagashima giving water to the animals
4. Various of cattle inside the barn
5. Soundbite (Japanese): Katsuo Nagashima – cattle farmer
"To make money, people want to raise their cattle to be big, and do so quickly. And so cows are raised to be big because it is cost-efficient and more profitable. But that is the root of failure and I myself might have been a bit too greedy in the past."
6. Various of Nagashima feeding his cattle
7. Various of Nagashima caring for his cattle
New York City, USA – 2 February, 2019
8. Exterior of EN Japanese Brasserie, where an Ibaraki Prefecture promotional event was held
9. Various of Ibaraki Prefecture Governor Kazuhiko Oigawa with guests
10. EN Japanese Brasserie Chef Hiroki Abe, showing a block of Hitachi Wagyu Beef to the guests
11. Soundbite (Japanese): Kazuhiko Oigawa – Governor, Ibaraki Prefecture
"We'll be soon facing the problem of a shrinking population in Japan so we want to develop new markets abroad. We're trying our best to benefit from various opportunities and try different things. I've only been in this position for a year and a half but that's the objective I'm focused on accomplishing, and that's why we are targeting the American market."
12. Chefs working behind the counter
13. Guests seated at a table
14. Chefs preparing a Hitachi Wagyu Beef dish
15. Soundbite (English): Gennaro Pecchia – Fine dining influencer
"I mean I love the fact that it needs nothing. It's so clean, it's got the perfect fat, it's got the perfect meat ratio, and basically I love that one that you were actually rolled up with the rice inside of it and just it was just like, it was probably about, I would say, one of the best things I've ever tasted in my life".
16. Various of Abe handling Hitachi Wagyu Beef in the restaurant kitchen
17. Closeup of a Hitachi Wagyu Beef dish
18. Soundbite (English): Michael Ferraro – Chef, Delicatessen
"The execution of it is perfect, the flavors are complex, but to the eye it seems simple which it's not. And it's just something to really appreciate about the cuisine."
19. Abe showing a Hitachi Wagyu Beef dish to the guests
20. Closeup of a pot with a Hitachi Wagyu Beef dish inside
21. A Hitachi Wagyu Beef dish being served at the table
22. Soundbite (English): Julian Medina – Chef/Owner, Toloache
"Yes of course, why not make a Hitachi Wagyu taco for example, so … it's just great I mean, this is so versatile you can use it anywhere raw or cooked or just lightly seared – it's just beautiful".
23. Various of Abe cutting Hitachi Wagyu Beef.
24. Various of Abe working grilling steaks
25. Soundbite (Japanese): Hiroki Abe – EN Japanese Brasserie, Chef
"Americans are now more accepting of some fat in the beef they eat, so we know they can now enjoy the product itself, and that's why I think it will be well received here in America."
26. Abe at the grill
STORYLINE:
Nearly 2,490,000 heads of cattle are raised for beef in Japan, making the competition to produce the best homegrown wagyu beef very intense.
"Wagyu" literally means "Japanese cattle." It is also the name of the expensive meat renowned the world over for its juicy flavor, tender texture and marble-like appearance.
Ibaraki's own brand of Hitachi wagyu beef is considered top grade. It is also something of a rare delicacy, making up just 2 percent of all wagyu production in Japan, according to the Ibaraki Prefecture Hitachi Beef Association.
Nagashima feeds the steers living in his barn his own blend of Ibaraki barley and kelp seaweed and makes seasonal changes to the feed. He knows each animal by heart and adjusts their daily portion according to their own needs.
"I don't think you can raise the best cattle unless your feelings become one with them. You have to clean around them and keep their place clean. If they are cold, you have to feel the cold with them. You have to observe every little thing, one by one. I think that's what it takes," Nagashima said.
Every day, Nagashima brushes and massages his cattle with a special brush made of wild boar hair. All 35 steers in Nagashima's barn appear in a state of relaxation and unafraid of human touch.
Nagashima believes this is the only approach: "To make money, people want to raise their cattle to be big, and done so quickly. And so cows are raised to be big because it is cost-efficient and more profitable. But that is the root of failure and I myself might have been a bit too greedy in the past."
Nagashima, is one of the 161 Hitachi beef "finishers" whose job is to fatten the calves for beef production. When animals reach 30 months, cattle are entered into championships where their meat is eventually sold the to the highest bidder.
On March 6, 2019, Nagashima took home the "Outstanding Performance Award" at the Hitachi Wagyu Beef Carcass Championships held in Tokyo. And this is not the first time Nagashima's cattle have won awards. Cattle farmers around the country labor for years to win the All Japan Wagyu Beef Carcass Championships held every October in Tokyo, and no one except Nagashima has ever won the gold medal twice in these so-called "Wagyu Olympics."
At a recent Hitachi beef tasting event held at Chef Hiroki Abe's EN Japanese Brasserie in New York City, Ibaraki governor Kazuhiko Oigawa explained why it was necessary for the industry to make inroads into new markets: "We'll be soon facing the problem of a shrinking population in Japan so we want to develop new markets abroad. We're trying our best to benefit from various opportunities and try different things. I've only been in this position for a year and a half but that's the objective I'm focused on accomplishing, and that's why we are targeting the American market."
The Hitachi wagyu beef was very well received at the event. Michael Ferraro of Delicatessen said: "The execution of it is perfect, the flavors are complex, but to the eye it seems simple – which it's not. And it's just something to really appreciate about the cuisine."
Gennaro Pecchia, a fine dining influencer, liked the fact that the beef needed nothing additional: "I mean, I love the fact that it needs nothing. It's so clean. It's got the perfect fat, it's got the perfect meat ratio," he said. "It was probably about, I would say, one of the best things I've ever tasted in my life."
These statements are a testament to Japan's aim to develop quality over quantity when it comes to beef. One big difference between Japanese and Western beef consumption is that, unlike in foreign countries where meat is consumed as the main dish, Japan often treats it as a side dish.
