大阪ほんわかテレビ 2024年8月16日 ネットの裏ワザ検証！夏ＳＰ▽一品入魂！専門店グルメ
大阪ほんわかテレビ 2024年8月16日 ネットの裏ワザ検証！夏ＳＰ▽一品入魂！専門店グルメ
#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
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TVTranscript
00:00We call it the ultimate wild-caught rice!
00:04We're going to use the meat as the base for the sauce.
00:09We're going to use the meat as the base for the sauce.
00:14We're going to use the meat as the base for the sauce.
00:19We're going to make a special dish, Best 5!
00:24The first special is a special burger.
00:27Toto Burger
00:29What kind of shop is this?
00:31It's a fish burger shop
00:33Fish burger!
00:35It's bright
00:37This is the third largest fish burger shop
00:39The menu includes
00:41fish that was caught in the morning
00:43Tuna, cod, horse mackerel, etc.
00:456 types of fish
00:47What do you recommend today?
00:49Today, I recommend Kampachi
00:51which was caught in Tokushima
00:53Fresh Kampachi from Tokushima
00:55Fresh Kampachi from Tokushima
00:57Cut it thickly in the store
00:59Cut it thickly in the store
01:01Put the batter on the cod
01:03Fry it at high temperature
01:05Fry it at high temperature
01:07The buns are crispy
01:09The buns are crispy
01:11It's soft like a butter roll
01:13Put a lot of tartar sauce
01:15Put a lot of tartar sauce
01:17It looks delicious
01:19It looks delicious
01:21It looks delicious
01:23The batter is crispy
01:25The batter is crispy
01:27The Kampachi inside is thick
01:29The Kampachi inside is thick
01:31The soft buns go well with it
01:33The soft buns go well with it
01:35Mini Toto Burger
01:37Mini Toto Burger
01:41Next is Edobori Char Siu Shaku
01:43Next is Edobori Char Siu Shaku
01:45Thank you for waiting
01:47Thank you
01:49Thank you
01:51There are two types of char siu
01:53There are two types of char siu
01:55There are two types of char siu
01:59The char siu is scorched on the CPU
02:14By grilling it right before serving, the rich aroma stimulates the appetite.
02:21How is it?
02:23It looks delicious.
02:26It's really delicious.
02:29The aroma is good.
02:30It looks delicious.
02:33On the other hand, the pork is tied with octopus thread and grilled.
02:41It's been stewed for 2 hours with extra sauce and aged for 3 days.
02:51It's soft.
02:54It's delicious.
02:55The fat melts in my mouth.
02:57The texture of the grilled pork is better than the one with octopus thread.
03:01I like the fat of the boiled pork.
03:05I can enjoy both.
03:08On the rice, I eat the grilled pork.
03:12I also recommend the grilled pork egg.
03:18What is the next specialty?
03:21The cup is hot.
03:24It smells good.
03:26It's a classic Chinese dessert, sesame dango.
03:30I came to Guncha, a sesame dango specialty store in Tezukaima, Osaka.
03:35By using sesame oil, the savory taste is different.
03:40It's hot because it's fried after ordering.
03:43In addition, there is a lot of sesame paste, which is unusual.
03:49It's delicious.
03:50It's hot.
03:52It's freshly made.
03:54The sesame paste spreads on the bottom.
04:00In addition, sesame dango has been developed recently.
04:05It's a sesame dango that doesn't fry.
04:08It's a sesame dango wrapped in black sesame paste.
04:16It's delicious.
04:18The cream inside is light and sweet.
04:22It goes well with the sesame paste.
04:25It's hot and cool.
04:26I recommend both sesame dango.
04:30Hayashiya Tonpei, 7 minutes' walk from Nakatsu Station.
04:34This is a Hayashiya Tonpei specialty store.
04:39Hayashiya Tonpei uses rare pork for a long time.
04:45It uses a demi-glace sauce that has a strong flavor of cinnamon and nutmeg.
04:51It has an overwhelming flavor and umami.
04:55If you put it on rice, you can eat the ultimate Hayashiya rice.
05:07How is it?
05:08It's very delicious.
05:10It's a large amount of meat.
05:15The umami spreads in my mouth.
05:18The sweetness spreads later.
05:21In addition,
05:22If you don't mind, please use this spice.
05:26If you put a spoonful of spice on it,
05:32Why?
05:33This is a spice curry.
05:36Why?
05:37In fact, the store is a spice curry shop.
05:40You can make a real spice curry just by putting a paste made of 8 kinds of spices.
05:48What is the next store?
05:50Look at this.
05:52It says Thai specialty store.
05:54Is it Thai?
05:56It is a Thai specialty store near Nakano Island.
05:59Because the owner's family is farming in Ehime,
06:03You can enjoy a variety of Thai food reasonably.
06:07The most popular is a set of Matsuyama Thai rice.
06:11Aradakiya with sweet sauce soaked in large meat.
06:15Thai rice is free of charge.
06:18Thick sashimi.
06:21With Thai chawanmushi.
06:24The price is 1,650 yen.
06:26It's cheap.
06:27In addition, the number of sashimi is 7, 10, and 12.
06:33No matter how many you choose, the price is the same.
06:37You can't feel the umami by washing it with salt water.
06:42What kind of theory is that?
06:45Thai is sweet.
06:48The sweetness is strong and spreads.
06:53Put sashimi on the hot Thai rice.
06:56If you put the soup stock taken from the head of the sea bream, you can eat it with Thai tea.
07:00It looks delicious.
07:03The strong umami of Thai soup stock and the heat of the sashimi make it a little rare.
07:12You can enjoy both Kobujime and soy sauce.
07:15I recommend the special soup stock rice bowl.
07:17Next.
07:25The hidden information of life overflowing on the Internet.
07:30What is the correct information?
07:33This is the 22nd issue of Tokyo Nitsuki.
07:36What is the correct information?
07:39Eggplant.
07:45Eggplant is a representative of summer vegetables.
07:49Many people like to stir-fry eggplants with miso.
07:54However, if you stir-fry it in oil, you will be in trouble.
07:59Eggplant absorbs too much oil.
08:03Eggplant cells have a lot of gaps like sponges.
08:08When the water evaporates when stir-frying, it sucks in oil to fill the gaps.
08:17Therefore, if you add too much oil,
08:22you will end up with a greasy eggplant that looks like it's eating oil.
08:29If you add too much oil, you will be worried about calories.
08:33So I searched on the Internet.
08:36The secret is that just doing something makes it difficult for the eggplant to absorb oil and it is even more delicious.
08:431. Add salt before stir-frying.
08:482. Coat with oil before stir-frying.
08:533. Fry in water before frying in oil.
08:58Here is the question.
09:00What is the secret to making eggplants less likely to absorb oil?
09:05This is oil coating.
09:08It makes the eggplant think that it is full of oil.
09:13That's how the oil comes in.
09:16If you don't do this, you'll never eat eggplants again.
09:21This is also oil coating.
09:26Wait a minute.
09:27Can I use your oil?
09:34I use salt water.
09:40This time, we asked people who are worried about eggplant oil.
09:45I know it's greasy and thick.
09:51I'm not good at it.
09:53I only taste the eggplant, so I don't know where the seasoning is.
09:58I asked everyone to taste the eggplant.
10:01If it's delicious, I'll give you a round and if it's greasy, I'll give you a penalty.
10:06This time, there is no seasoning for the sake of the experiment.
10:10I will verify it with a simple grilled eggplant.
10:13Put a hidden knife in the skin to make it easier to cook.
10:18So far, all the tricks are the same.
10:22Let's start with the explanation of the hidden technique to soak in salt water.
10:27First, make salt water with a concentration of 3% in the bowl.
10:34All you have to do is soak the eggplant in salt water.
10:37It takes about 10 minutes to soak.
10:40According to the Internet, if you soak the eggplant in salt water, it will be difficult to absorb the oil.
10:48Next, coat the eggplant with oil before frying.
10:53Put a tablespoon of oil in the frying pan without turning on the fire.
10:59Put the eggplant in the frying pan.
11:02Coat the eggplant with oil.
11:07According to the Internet, if you coat the eggplant with oil, it will be difficult to absorb the oil.
11:16Next, coat the eggplant with water before frying.
11:21Put a tablespoon of water in the frying pan.
11:27Coat the eggplant with water.
11:33According to the Internet, if you coat the eggplant with water before frying, it will be difficult to absorb the oil.
11:40Now we're going to use the same amount of oil and fry it for the same amount of time.
11:47This time, we're going to use 3 tablespoons of oil for each hidden technique.
11:54And we're going to fry everything in medium heat for 4 minutes, including the hidden technique.
12:00At first, every frying pan is full of oil.
12:05When I fast-forwarded it, I could see that all the hidden techniques were getting more and more oily.
12:13How about after 4 minutes?
12:17When I compared them, they were all as soft as before.
12:21Is there a difference in taste?
12:24First, I asked the judge to eat the eggplant without the hidden technique.
12:31He didn't look very satisfied.
12:37Everyone put down their chopsticks after eating just one bite.
12:42Of course, the judge was...
12:47It was direct oil.
12:51And when I put the oil in the frying pan back into the measuring cup,
12:58I could see that he was absorbing 3 tablespoons of oil.
13:03Next, I asked the judge to coat the eggplant with oil before frying.
13:09What's the result?
13:15The judge nodded.
13:18The third person had a second bite.
13:21I have high expectations for this.
13:25But the first person...
13:28The second person didn't look very satisfied.
13:32What's the result?
13:35It's a tie!
13:40It's oily, but the eggplant is moist, so I can still tolerate it.
13:47When I ate the second bite, it was moist, so I think it's a tie.
13:54If you compare the amount of oil left with the one without the hidden technique,
13:58you can see that the same amount of oil was absorbed.
14:03Next, I asked the judge to fry the eggplant in water before frying it in oil.
14:09But...
14:13Unfortunately, only one person got a tie.
14:18I did it.
14:20The last person ate the eggplant in salt water before frying it.
14:25What's the result?
14:28This is easier.
14:31He opened his eyes.
14:33He nodded.
14:35Everyone looks satisfied.
14:40He eats more and more.
14:43It's completely different from the previous two.
14:46What's the result?
14:50It's a tie!
14:55I thought it tasted like eggplant.
14:59The eggplant was juicy.
15:02I thought it was delicious.
15:09When you compare the amount of oil left with the one without the hidden technique,
15:15you can see that the same amount of oil was absorbed.
15:20It's completely different from the previous two.
15:22Then, why is it harder to absorb oil when you put the eggplant in salt water?
15:28When you put the eggplant in salt water,
15:31the moisture on the surface of the eggplant comes out because of the pressure.
15:35When the moisture on the eggplant comes out,
15:38the surface becomes tight.
15:41It feels like there's a gap.
15:45When you fry the eggplant in oil with the gap closed,
15:49the oil is harder to get into the eggplant.
15:55When the surface is tight,
15:58the moisture inside the eggplant is trapped inside.
16:03The moisture and flavor remain and taste good.
16:08Everyone, please try it this summer.
16:11I'll try it.
16:15I can eat purple eggplant.
16:18I can eat oily eggplant.
16:20Of course, the representative of summer vegetables, green pepper.
16:24It's a happy vegetable in this season because it has a lot of vitamin C and cares about UV rays.
16:30However, when it comes to green pepper,
16:34it's a hassle to cut it.
16:37Many people cut it in half and then take it by hand.
16:42But if you use a lot of green peppers at once,
16:47you can't cut it because it's a hassle.
16:51So I searched on the Internet.
16:54In fact, there are many tricks to get the seeds of green peppers at high speed.
17:00One of them is to cut it with a knife.
17:04If you avoid the center from the butt of the green pepper and cut it,
17:08in the end...
17:11It's cut so that only the seeds remain,
17:16but it actually took 50 seconds.
17:20It's hard to say it's high speed.
17:24So this time, I'm going to show you a trick to get the seeds of green peppers at high speed.
17:31Step 1. Push the stem with your finger and take it.
17:36Step 2. Insert the lid of the jar into the stem and take it.
17:41Step 3. Cut only the stem and shake it with a spoon.
17:47Here's the question.
17:49What is the trick to get the seeds of green peppers at high speed?
17:53You have to push it with your finger.
17:56If you push it hard, it will dent.
17:58If you take it out, it will come out completely.
18:01If I miss it, I won't eat anything in the future.
18:04You'll die.
18:06I think it's the thumb.
18:09After all, humans have the easiest sense of fingers.
18:13If I make a mistake, I won't use my thumb for the rest of my life.
18:20Let's start with the explanation of each trick.
18:24Step 1. Push the stem with your finger and take it.
18:29If you hold the green pepper and push the stem with your thumb,
18:34the stem will go into the green pepper.
18:39Step 2. If you take out the stem with your finger, the seeds will come out.
18:44Step 3. Shake it and take out the remaining seeds.
18:48It looks fast.
18:52Step 4. Insert the lid of the jar into the stem and take it.
18:57Step 5. Insert the lid of the jar into the stem.
19:04Step 6. Take out the lid and seeds.
19:08Step 7. Take out the remaining seeds.
19:13It looks fast.
19:16Step 8. Cut only the stem and scoop it out with a spoon.
19:21Step 9. First, cut off the stem thinly with a knife.
19:27If you do this, you can use the cut part for cooking.
19:31Step 10. Insert a spoon and scoop out the seeds.
19:36If you cut it with a knife, you can scoop it out faster than you think.
19:42We usually use a lot of green peppers,
19:45so this time, we're going to race to see how fast we can scoop out 5 green peppers.
19:52Green peppers sold in supermarkets are different in size and thickness even if they are in the same bag.
20:00So this time, we're going to line up five green peppers side by side.
20:05The reporter above will use one trick to scoop out the seeds of five green peppers and compete for speed.
20:14Let's get started right away.
20:16All three cars are in position. Ready, go!
20:22Now, all the cars are on the first green pepper.
20:25Who will be the one to start the race?
20:30Oh, here's the green pepper.
20:34Does this mean that the first green pepper is a real green pepper?
20:38The green pepper is one step ahead.
20:40Surprisingly, other tricks are slower.
20:43What will happen?
20:45Let's take a look at the green pepper in replay.
20:49It seems to be easy even at first.
20:54Let's take a look at the speed from here.
20:57Oh, the scoop is catching up.
20:59And the oil bottle is also catching up and moving forward.
21:01But the lid of the bottle is coming down first.
21:04It's on the last green pepper.
21:06And the lid of the bottle won by a close call.
21:09Overwhelming.
21:11The time is 1 minute 18 seconds.
21:15In other words, one green pepper was cleared in about 15 seconds.
21:20The lid of the bottle is easy to cut off the stem,
21:23and it was easy to take out the seeds along with the lid.
21:29On the other hand, it took a long time to take out the stem of a thin green pepper
21:34by using a finger to remove the stem.
21:38The time is 2 minutes 20 seconds.
21:41And the trick to take out the stem with a spoon is
21:44that you can't rush when you can use a knife.
21:48The time is 2 minutes 30 seconds.
21:53If you were irritated by the green pepper, please give it a try.
22:07We have introduced a combination recipe that shows a surprising match that is popular on the Internet.
22:15Leave it to everyone.
22:17This time, it's a special recipe that matches perfectly with the ice cream Essel Super Cup.
22:24You'd better eat it as it is.
22:26Don't say anything, just try it.
22:29First of all, the super vanilla of the super cup.
22:32What do you think matches this?
22:35That is...
22:37What a dessert!
22:41It's very easy to make.
22:44First, put the super vanilla in a pot.
22:49Melt it over low heat.
22:51When it starts to melt, turn off the heat.
22:54Put the cooked rice, consomme, and soy sauce here.
23:03Cut two slices of cheese into appropriate sizes and put them in.
23:08Put it on low heat again.
23:10When the cheese is completely melted, it's OK.
23:14What does it look like?
23:16It smells really good.
23:18The color is good.
23:20The texture is good.
23:22It looks really delicious.
23:24Sprinkle parsley and black pepper on it and it's done.
23:30Usually, it takes only 5 minutes to make risotto, which requires a lot of effort.
23:39But this recipe is very easy to make.
23:45It's very popular on the Internet.
23:47Please judge whether it's good enough to make at home.
23:53It smells sweet.
23:55It's not as bad as I thought.
23:59I thought it would be sweeter, but it's not.
24:03It's hard to make risotto at home.
24:08It's popular, but what will the judges say?
24:11Please judge.
24:13It's not good.
24:16It's not good.
24:18I thought it would be milder, but it's easy to make risotto.
24:25It's delicious and fun.
24:27I like Super Cup, so I want to eat it as it is.
24:31If you say that, it's over.
24:35Next is Super Cup's super vanilla.
24:39What did they match this time?
24:41It's Inarizushi.
24:44It's Inarizushi, but they use fried food for Inarizushi.
24:50Instead of rice, they put vanilla ice cream.
24:56After that, they cool it in the freezer for about 3 hours.
25:00It's ice cream.
25:02What did they match this time?
25:04It's salted caramel.
25:06It's very popular.
25:10What did the judges say?
25:13It's delicious.
25:15It's very delicious.
25:18It's sweet and salty.
25:21It's like cream ice cream.
25:24It's salty.
25:26What did the judges say?
25:28Please judge.
25:33It's not good.
25:35It's very delicious, but it's not good.
25:40It's delicious.
25:43Let's stop watching TV.
25:47After this, they use matcha ice cream.
25:51It's very delicious.
25:53It's very popular.
25:56Tonight's topic is...
25:58Osaka Honwaka TV
26:02Isn't that it?
26:04Is it good?
26:06What's in it?
26:11It's written here.
26:13What is it?
26:15It's a trick.
26:17Matcha Ice Cream
26:19Matcha Ice Cream
26:20Matcha Ice Cream
26:21The combination of ice cream and matcha ice cream.
26:24Next is matcha ice cream.
26:26What did they match this time?
26:28It's rice.
26:30Rice and matcha ice cream.
26:32First, they put rice and water in the rice cooker.
26:36They put cooking sake, consomme, and salt.
26:44Then, they put sausage.
26:48Then, they put shimeji mushrooms.
26:52Then, they put onions.
26:59Then, they put matcha ice cream.
27:03Matcha ice cream
27:05Matcha and rice.
27:07Is it okay?
27:09Then, they put matcha ice cream around the onions.
27:16I can't see the picture of success.
27:20Then, they just press the rice cooker switch.
27:24When the rice is cooked...
27:29It smells very good.
27:32I can't imagine the taste yet.
27:34When the rice is cooked, it looks like cooked rice.
27:42Finally, they put chopped onions.
27:46It's very popular on the Internet.
27:54How did the staff react?
27:57It's good.
27:59It's good.
28:01It's the taste of matcha ice cream.
28:04Don't you feel the taste of matcha ice cream?
28:07I can feel the taste of matcha ice cream.
28:10It's very popular on the Internet.
28:12What is the result?
28:13Let's see.
28:18I wanted to stand out.
28:22In the end, everyone got it.
28:24Please try it.
28:27What do you usually see in the car?
28:37What is that red thing?
28:39It's looking at me.
28:41The first one.
28:42What do you see in the car on the highway?
28:45It's a large-scale survey.
28:47I'm looking forward to it.
28:48The first one.
28:49A huge animal appears in Izumi Sano.
28:52I'm in Izumi Sano, a half-hour highway from Kansai Airport to Osaka.
28:59I'm near Minami Interchange.
29:02I can see a huge animal on the way.
29:12Isn't that it?
29:14It's definitely different from others.
29:16Is it a dog?
29:18Doesn't it look like a dog?
29:20That's right.
29:21It's definitely a dog.
29:23What kind of company is it?
29:27A huge dog building can be seen from the highway.
29:30Let's start the survey.
29:33If you walk closer, you can see what kind of company it is.
29:39It's a dog.
29:41Doggyman.
29:42It's Doggyman.
29:45I know it's a pet company.
29:48It's a dog.
29:50It looks like a dog even if you look at it closely.
29:54The left side is the face.
29:57The straight part is the back.
30:01The right side is the tail.
30:06What's in it?
30:09You can enter from the tail.
30:12Let's go inside.
30:15What kind of company is this?
30:19This is Doggyman, a pet company.
30:24It's a warehouse that supports pets.
30:27It's a warehouse.
30:29Doggyman is a pet company that offers top-class pet products.
30:37Trailers are dispatched frequently throughout the day.
30:41Doggyman is the most important base for shipping 2,500 types of products.
30:49I didn't expect the inside of the dog to be like this.
30:55It's all in my stomach.
30:57You're getting full, aren't you?
30:59Yes.
31:00Why did you make the warehouse in the shape of a dog?
31:05You can see the building from the highway.
31:09This is the biggest reason why we made it in this shape.
31:15Our head office is in Osaka City.
31:18It's a dog house.
31:20What does that mean?
31:21The dog house is the head office?
31:23Yes, it's a dog house.
31:26The head office was originally in the shape of a dog house.
31:29We chose this design because we thought it would be a dog.
31:35It looks like a dog from the highway.
31:38But from the opposite side of Nishikinohama,
31:41it looks like a dog is cuddling with its owner.
31:45It's a warehouse full of playfulness.
31:49However, there is a part that is damaged as a warehouse due to the shape of a cute dog.
31:55What is it?
31:57Nagi, please answer in 5 seconds.
32:01It's because there's nothing in the head.
32:06It's because the head is thick.
32:08What's the correct answer?
32:10Where is this?
32:13It's the butt part.
32:15The round butt part?
32:17Yes.
32:18We have a round butt.
32:22We thought we could put another one there.
32:26It's because there's a round butt.
32:30If you look at the side, you can see that it's almost full.
32:35It's a little low.
32:37Nagi was also curious about the head part.
32:41What's going on inside?
32:44You can't put your luggage here.
32:47No, you can't.
32:48It wasn't a famous place.
32:51That's right.
32:53It's not just a function of a warehouse.
32:56It also promotes the company with its cuteness.
32:59It was a warehouse full of playfulness.
33:03File 2.
33:05A strange object in front of the factory.
33:09We're driving from Osaka to Nagoya.
33:14We're in Iga City, Mie Prefecture.
33:18While we're driving here,
33:21we can see something.
33:24Let's look for it.
33:26It doesn't look like there's anything here.
33:32Wait a minute.
33:34Is this it?
33:36Isn't this it?
33:37What's that?
33:39Can you see it?
33:41What's that?
33:42Did you see it?
33:45There was something shiny between the trees.
33:50Primaham.
33:53The curious object is inside the Primaham factory.
34:00It's right in front of the main road.
34:04This is what I saw.
34:07It says Primaham.
34:10A car?
34:11There's a tire on it.
34:14What is it?
34:16Isn't it big?
34:18A tire, an engine exhaust, a headlight, etc.
34:23The object we saw from the main road
34:26was a huge car with a 7-meter-long winner on it.
34:32It's called the Primaham Winner.
34:35In the old days,
34:37we used to run around the main road
34:40and participate in various events.
34:44The Primaham Winner is a car with a huge winner on it.
34:49It debuted in 1989.
34:52It gathered children in the neighborhood
34:55and held a show at Disneyland.
34:59It wanted more people to eat the ham and the winner,
35:04so it became a promotional car.
35:06It was used to go around kindergartens
35:09and promote the joy of food.
35:12It was in operation for about 5 years.
35:15From Kanto to Kyushu,
35:17it was promoted in many places.
35:22Now, we often see promotional cars
35:25with huge objects on them.
35:29This car was a promotional car for Kirin Beer.
35:37Primaham won this car to promote this car.
35:43Did you make this car from scratch?
35:47No, we didn't make it from scratch.
35:49We bought it from Oscar Mayer,
35:52an American company that we used to work for.
35:57Oscar Mayer is an American processed meat company.
36:02It debuted in the United States in 1936.
36:06It is still used as a promotional car.
36:11The base is an American car,
36:14so the Primaham Winner is also a left-hand drive car.
36:18Do you still use this car?
36:21No, I don't drive it anymore.
36:23You don't drive it anymore?
36:24But I'm still active here.
36:28I did a dance collaboration with a high school student.
36:32I'm still promoting this car.
36:35You don't move around as a promotional car,
36:39but you found this place.
36:41Yes, I did.
36:42So you're still active.
36:43Yes, I'm still active.
36:46I see.
36:48Airu-san, you're staring at this.
36:52The Panga Autonomous Road connects Osaka and Wakayama.
36:56When you go to Inami-cho, which is in front of Shirahama,
37:01a car suddenly appears.
37:05It's scary.
37:06What's going on?
37:08Is it staring at us?
37:10Isn't it scary?
37:12You can see it right in front of the exit leading to Inami-cho.
37:17It's coming.
37:18To the left.
37:21Isn't that it?
37:24Which one?
37:25In this picture,
37:27what's that red thing?
37:29It's staring at us.
37:30It's staring at us.
37:32It's true.
37:33In the green scenery,
37:35isn't there a big eye staring at us with a red body?
37:40What's this?
37:41You get closer and see what it is.
37:46Wow!
37:47Look at this!
37:49Wow!
37:51It's so big when you get closer.
37:54It's a bridge because a car is passing by.
37:59When you look at it from the highway,
38:01it looks like it's staring at us.
38:04The black eyes are cute.
38:06When you look at it up close,
38:07the bottom of the arch looks like a frog's hand.
38:11It looks like a water drop.
38:14The name of this bridge is the Frog Bridge.
38:19But why is it a frog?
38:22When they continue to investigate,
38:26Isn't this a frog, too?
38:28It's cute.
38:31There's a frog here, too.
38:34It's a yellow frog.
38:36It's cute.
38:37In addition,
38:38in this station, which is about a minute's walk from the bridge,
38:45I was surprised.
38:46There was a frog.
38:47And it's a super real frog.
38:50It's a little scary at night, isn't it?
38:53It's scary.
38:55Everywhere in the city,
38:57there's a frog, a frog, a frog.
39:00I didn't know it was a frog.
39:02What's going on?
39:04When they go to the station,
39:06There's a frog on the entrance mat, too.
39:08It's the bridge we saw earlier, right?
39:10There's a frog in the flowerpot here, too.
39:16Even the yakuba is in the shape of a frog.
39:23What is the relationship between Inami-cho and the frog?
39:29In fact, the bridge was the reason why so many frogs grew.
39:34What is the relationship between Inami-cho and the frog?
39:40In fact, there was no relationship at all.
39:42It wasn't like there were a lot of frogs.
39:45Even though it's a city with a lot of frogs,
39:49Inami-cho and the frog have nothing to do with each other.
39:53In Heisei, there was a business called Furusato Sosei.
39:58There was a donation of 100 million yen to the whole city.
40:01That's how we built that bridge.
40:04The frog bridge was built with the donation of 100 million yen to the local government.
40:12The design of the frog was adopted because the city wanted it to develop rapidly.
40:23Until that bridge was built, the lower part and the yakuba were separated by the JR line.
40:31There was no bridge, so we couldn't go around the city.
40:36But thanks to the bridge, the access to the city has been improved.
40:40Thanks to the frog bridge, the facilities they wanted have been built.
40:46In 2011, the children's hospital was opened.
40:50Frogs are familiar to children.
40:54Who likes frogs?
40:56Everyone likes frogs.
40:59I like frogs.
41:01There are children who don't like frogs.
41:05Thanks to the frog, the city has developed rapidly.
41:09The frog bridge has become a bridge of dreams.
41:16The sign that sings about traffic safety,
41:19the name of the tourist facility,
41:21and even the frog is used for Japanese sweets.
41:25About 30 years after the bridge was built,
41:28the whole city was full of frogs.
41:34The big eyes seen from the Hanwa-do Bridge was a symbolic bridge for the development of Inami-cho.
41:41Here we are.
41:42There is an old building next to the ion ball.
41:46The point where you can see it is the place right after Sakai Intersection.
41:53If you can see the ion ball, there is an old building nearby.
41:58I can see it.
41:59I can see the ion ball from the highway.
42:01Is there a building next to the ion ball?
42:04There was a sign that said ion ball.
42:07I think I saw an old building on the left side.
42:13What is that?
42:14Why is there only one old building?
42:18Let's go to the ion ball in Sakai Intersection where we could see it from the highway.
42:24It's over there.
42:28It's a red brick building.
42:31It's a strange feeling.
42:33It's a new building around here,
42:36but an old building suddenly appears.
42:41The wall is not broken.
42:46There is a scratch on the brick wall.
42:52It looks a little old.
42:55What is inside?
42:59Hello.
43:03It's a spacious space.
43:06It's a very open shop.
43:11Is this a restaurant?
43:14Yes, this is a restaurant called Capricciosa.
43:18Capricciosa?
43:19Do you know Capricciosa?
43:21The red brick building was a restaurant of Capricciosa, an Italian chain.
43:27It's a very open space with a height of about 11 meters.
43:33It's the best atmosphere to eat with friends and family.
43:39However, this is not built by Capricciosa.
43:44What is the identity of this building?
43:50It's a place of memories.
43:56It's an old red brick building next to the ion mall seen from Hanshin Highway.
44:01What is the identity of this building?
44:04Has this building been around for a long time?
44:08Yes, we call it the Red Brick Museum.
44:13Is that a calendar?
44:14Yes, it was built in 1908.
44:18In 1908?
44:20The place where the ion mall was originally located was the place where the factory of Daiser, a major chemical manufacturer, was located.
44:31That building is the building of Daiser.
44:37The place where the ion mall is now is the place where the factory of Daiser, a major chemical manufacturer, was located.
44:45The celluloid, which is the tip of plastic, was also used for glasses frames and table tennis balls.
44:53Is this building that important?
44:56Yes, it is.
44:57This Red Brick Museum was built by Shige Shogorou, who was a member of the Kusawa family in the Kansai Architecture Bureau at that time.
45:07It is also a building that tells the history of Japanese modern industry.
45:13At that time, it was used as an office with a meeting room.
45:19The celluloid factory in Sakai has been supporting Osaka's modern industry since 1908, when the factory was demolished in 2008.
45:29When the factory was demolished, local residents wanted to keep the factory, so it was decided to be preserved.
45:36How did it happen?
45:38I think the factory was over there in the brick warehouse.
45:44There used to be a hospital around here.
45:49I went to the hospital when I was a child.
45:53Was there a hospital in the factory?
45:56Yes, there was.
45:59It's good that the old building has been preserved.
46:04It's hard to find a building called Red Brick.
46:11In order to connect the memories of Sakai residents, Ion Mall holds shows and events from time to time.
46:18They cherish the scenery of the Red Brick Museum.
46:29It's delicious.
46:30I'm glad to hear that I can eat in this building when I hear the history of this building.
46:39The people who used to work here are also here as guests.
46:45I see.
46:46We will continue to preserve this building.
46:50Yes, we will continue to preserve it.
46:55In Kyoto's popular buildings, where various things are fused, you can meet super sweets.
47:02Oh!
47:03What?
47:07If you want to watch today's program again, go to TVER.
47:10Next time on HONGO TV,
47:12we will introduce popular products such as frozen tubes made by ZEPPIN KAISENTON and powerful foot massage machines.
47:21Look at this.
47:22This is 1000 yen.
47:24It's too expensive.
47:26It's like this.
47:27It's already beautiful.
47:31Please subscribe to this channel.