たくなる 2024年10月06日 あの○○は福岡発祥だった！？福岡ハンバーグ特集／今週のイチ麺～北九州エリアのおすすめ麺～
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00:00This is the first episode of this week's food you'll want to eat!
00:06From day to day, Blue River and the Parachute Squad will present you with food you'll want to eat.
00:17This week's theme is the recommendations for areas in northern Kyushu.
00:21We've narrowed it down.
00:23When we went to that area, we wanted to go to Gingame Champon.
00:28It was a unique noodle culture.
00:30It was a noodle culture.
00:32We even put cutlet on it.
00:34It was a bit regrettable.
00:37The four of Blue River and the Parachute Squad will present you with food you'll want to eat in northern Kyushu.
00:44This is what I recommend.
00:45There's a lot to eat on top of the clouds.
00:47There's a lot to eat on top of the clouds.
00:49It's getting more and more famous.
00:52My husband was trained at a famous restaurant in Saga.
00:55It opened in 2021.
00:58He only used pork ribs.
01:02Here?
01:03Yes.
01:04I can't show you the parts.
01:06It's here.
01:07It's a bit expensive.
01:08It's made with Saga prefecture's highest quality nori.
01:11It's made with Saga prefecture's highest quality nori.
01:13It's like a rice bowl.
01:15No, no, no.
01:16No, no, no.
01:17No, no, no.
01:18No, no, no.
01:19No, no, no.
01:20It's like rice.
01:21No, no, no.
01:22It's like rice.
01:23He's a nut.
01:24He's a nut.
01:25He's not in love.
01:26Here it is.
01:27Green Grass.
01:28It's a volume of Junki's.
01:30It's a hamburger napolitan.
01:32I thought you'd bring some fancy pasta.
01:36You ended up going with a hamburger.
01:38I'm sorry.
01:39It's a combination of my favorite things.
01:40I see.
01:41It's a new Junki's that opened in 1977.
01:46This is good.
01:47It's good.
01:48The coffee is good.
01:49It's a good cafe.
01:50It's a good cafe.
01:51It's called Trauma's Cafe.
01:52There's a hotdog on top of a napolitan that's half-cooked on a pan.
01:59What?
02:00It looks pretty cool.
02:04Yes.
02:05Here it is.
02:06Kitchen Art.
02:09Grilled Cheese Curry Udon
02:12The owner, Mr. Muranaka, has been eating meat udon since his retirement.
02:16You're lying.
02:17You're lying.
02:18He's a great kid. I'm surprised.
02:20It's like a joke, but it's true.
02:22Really?
02:23Mr. Muranaka says,
02:24The meat is a rare part, and the sweetness and depth of the meat are completely different.
02:30I'm going to mix it with the cheese trot noodles I just grilled.
02:35Wow, it looks delicious.
02:36It's a mix of grilled curry and the famous meat udon.
02:41That's what it is.
02:42It's like a two-top of Kitakyu.
02:45Then I'll try it, too.
02:47Here it is.
02:48Ban-Yo-Ken
02:49The fried rice set is the most expensive.
02:51Shinise's Kokuma Tonkotsu
02:54My father's predecessor trained in Kurume.
02:57It's a refreshing soup with a lot of seabass.
03:01It's rich and rich.
03:03The best reason for the soup is the fried rice.
03:06If you look at it normally, it's one serving.
03:10It's like a half-fried rice.
03:13It's a great service.
03:15You can put the money in a colander.
03:17It's a long time ago.
03:19The ramen is delicious, but it's like going to meet the target.
03:22I see.
03:23It's a famous target.
03:25It's Shinise's Tonkotsu ramen.
03:27I see.
03:29All of them are attractive shops, but only one can go.
03:34Kawahara will choose from these three games to decide where to go.
03:39I want to win.
03:40Please give me a quiz about Fukuoka.
03:43I haven't won a game yet.
03:46This time, it's a quiz about Fukuoka.
03:51I'm going to read out what's on the Wikipedia page.
03:55Please guess who that person is.
03:58Wikipedia.
04:00I'll start.
04:02Japanese comedy talent.
04:05Actor.
04:07Height is 170 cm.
04:11Osaka NSC 17th generation.
04:14A comedian.
04:17Wrong.
04:18Saito.
04:20Koga Ken.
04:22Disqualified for three years.
04:24He said it correctly.
04:26Disqualified for three years.
04:28He looks like Osaka NSC.
04:31Isn't it confirmed?
04:33It's not confirmed.
04:36Koga Ken is in K-1.
04:38We are his juniors.
04:41Yano was a little late to answer.
04:47Viking.
04:51Correct.
04:57The correct answer is Eiji Kotoge from Viking.
05:00He is currently a member of Sony Music Artists.
05:04He is from NSC, a talent agency.
05:09Isn't his height 174 cm?
05:11No.
05:12I thought he was 5 years younger than me.
05:14No.
05:16He is too old.
05:20What is that?
05:22He has been rubbed for more than 10 years.
05:24I talked to Daisuke Miyagawa the other day.
05:27We talked about Fukuoka.
05:29He is a comedian who was very big when he was in elementary school.
05:33It's a slippery story.
05:37I won this time.
05:39Let's go to Banyouken.
05:43Unfortunately, we will introduce the information of the store that we couldn't visit this time.
05:49First of all, Aoki Ichiyoshi.
05:51There are various ways to eat.
05:53There are a lot of ingredients.
05:57It is located in the western part of Kitakyushu City.
06:00It was opened three years ago.
06:03It is very popular.
06:05What is the secret of its popularity?
06:08It's perfect.
06:10It's not too light and not too thick.
06:12I am particular about that.
06:15The reason why many people order a mild soup using only pork rib bones.
06:24The owner, Mr. Iwashita, is independent after training at a famous store in Saga.
06:30Pork rib bones and rare char siu.
06:32Finish with Saga ramen's classic egg yolk.
06:37It is a luxurious ramen that comes with seaweed on a separate plate.
06:43Seaweed is a high-class ingredient called Ichibanzumi in Ariake Sea.
06:49The recommended way to eat it is to soak the seaweed in the soup.
06:53You can eat it while it's melting.
06:57Next, wrap it in a tube and put it in a straight noodle.
07:02Pork rib bones and wheat come out of the nose.
07:05The scent of the seaweed is integrated into the soup.
07:09You can enjoy a deep taste.
07:12The taste changes as you eat.
07:15When you dissolve the egg yolk and mix it,
07:17the mild soup is added to the egg yolk.
07:23At the end, you can enjoy the seaweed soaked in the soup with rice.
07:32The charm of Saga, which is loved in North Kyushu, is concentrated.
07:40Next, we will go to Kawahara Ichiyoshi.
07:42It is a luxurious hamburger Napolitan.
07:47It is located near the Shinkansen exit of Kokura Station.
07:50It is called Green Grass.
07:53It is a popular menu at a cafe in Kokura, which has been around for about half a century.
07:58Do you have cream soda?
08:00The most popular menu is hamburger spaghetti.
08:03It is not pasta, but spaghetti.
08:07The popular menu of Green Grass is hamburger and Napolitan.
08:12It is hamburger spaghetti.
08:17It is a popular menu born from the request of regular customers 20 years ago.
08:23The beef and pork are mixed in a ratio of 7 to 3.
08:28The moment you bite it, the juice of the meat overflows.
08:33After enjoying ketchup, pepper, garlic powder, and a simple taste of Napolitan,
08:42you will be entangled in the soft-boiled egg.
08:48The sourness of ketchup is added to the sweetness of the egg, and you can enjoy a rich taste.
08:55It is a luxurious collaboration menu that you can enjoy Napolitan on an iron plate with a hamburger lunch that has been loved for many years at a cafe in Shinisei.
09:08Next is the most popular menu.
09:11A fusion of Kitakyushu specialties.
09:13Grilled cheese curry udon.
09:15I was born and raised in Kokura, but I ate meat udon when I was still eating meat.
09:24Mr. Muranaka loves meat udon so much that he finally opened a meat udon specialty store.
09:33The store is located about 5 minutes from Kitakyushu Monorail Tokuriki Kodama Station.
09:42The signboard menu of this store, the old-fashioned meat udon, is here.
09:49The big meat is made from fresh beef.
09:54Soy sauce is rich in the original umami of meat.
09:59In addition, the taste of kelp and bonito is added to enjoy a harmony of various flavors.
10:06The most popular menu is this evolution.
10:10Grilled cheese curry udon with curry on meat udon.
10:20I can't see the noodles.
10:21Meat udon, a specialty of Kokura, and grilled curry, a specialty of Mojiko, are well combined in a bowl.
10:29Sweet and spicy meat udon is topped with curry and cheese.
10:32It is also very popular with children and women.
10:38It is a creative meat udon with a great impact.
10:43I came to Mojiko.
10:45The signboard is amazing.
10:48I can see the signboard a little.
10:50Is there such a signboard?
10:51This signboard is cool.
10:53This signboard supports the stomachs of the people living around here.
10:57The yellow signboard is good.
10:59This store has been in business for about 70 years.
11:06The background is deep.
11:09Is this also a signboard?
11:11This is amazing.
11:14After this, there is a surprising system and a great service.
11:18In addition, a high-priced fried rice set is served.
11:23This is delicious.
11:24This is really delicious.
11:29This week, we will have a high-priced fried rice set in Banyo, Mojiko.
11:37This was amazing.
11:38Hello.
11:40It's been a long time.
11:44Hello.
11:47You are wearing a mask.
11:50Wait a minute.
11:54This is the best.
11:55You have two glasses, right?
12:00I forgot to put on the glasses and bought another one.
12:04Is this the end of the talk today?
12:09Goodbye.
12:12Look at this.
12:15The background is deep.
12:18This is like a country vegetable.
12:20This is an unmanned system.
12:23You can't make a mistake with this.
12:26This is almost.
12:27This is almost.
12:29Look at the usual business scene.
12:33Thank you for the meal.
12:34Thank you very much.
12:35I will get 200 yen.
12:38Customers calculate by themselves and bring the fish as usual.
12:48This is a system created by Mr. YONEHIRO because he runs the store alone.
12:53This is because there is a relationship of trust between the owner and the customer.
12:58This is because there is no labor cost.
13:01Look at this set.
13:04This is ramen and fried rice.
13:06This is 800 yen.
13:07This is very cheap.
13:09This is a great service.
13:11What kind of shot is this?
13:13This is today's service.
13:15This is KOMACHI.
13:16Is this included?
13:18This is 800 yen.
13:19This is chicken skin.
13:21This is great.
13:22This is deep-fried tofu.
13:25Can I choose one of these?
13:28This is the best.
13:30This is meat tofu.
13:33This is a limited number of dishes.
13:35These dishes are free.
13:39Everyone chose this.
13:42This is a ramen set.
13:44Thank you very much.
13:47This is a set of four.
13:48Thank you very much.
13:49This is a set of four.
13:53This is KOMACHI.
13:54I eat this.
13:57I eat this while eating ramen.
14:00This is chicken skin.
14:01This is good.
14:02This is like a snack.
14:04This is KOMACHI.
14:05This is a snack for me.
14:08You can eat this.
14:09I can't eat this.
14:11This will be ruined in an instant.
14:13This is a snack for pets.
14:14This is KOMACHI.
14:16Please eat this.
14:18Please look at this.
14:20This is very good.
14:22This is very good.
14:24This looks very delicious.
14:26This is the best.
14:29This is half fried rice.
14:32Isn't this a lot?
14:33This is half fried rice.
14:35Please eat this.
14:37This is the best.
14:38I don't think this is half fried rice.
14:41To be honest, this is a lot.
14:44This is a lot.
14:46I eat ramen first.
14:51This is delicious.
14:53This is a nostalgic taste.
14:56This has a good sweetness.
14:59This is very delicious.
15:04This is delicious.
15:06This is the taste of green onions.
15:07Did you eat green onions?
15:09What are you talking about?
15:11This is the first time I've heard that.
15:13What are you talking about?
15:15I'm not kidding.
15:17I'm not kidding.
15:19This is a nostalgic taste.
15:23This is delicious.
15:24Is this a back fat?
15:26This is a back fat.
15:28This has a good sweetness.
15:30This is very delicious.
15:33This is delicious.
15:35This is delicious.
15:36I can eat this every day.
15:38This is the first time I've eaten this.
15:40That's right.
15:43When I ate this, it was soft.
15:47This is similar to Hakata's udon.
15:50This has a good texture.
15:53This is soft.
15:55This is delicious.
15:57Where did you learn to make ramen?
15:59I learned to make ramen at a ramen shop.
16:01I learned to make ramen at a ramen shop when I was born.
16:05Did your father teach you?
16:06Yes.
16:07My father taught me at a ramen shop in Kurume in the late 1920s.
16:11Did your father teach you at a ramen shop in Kurume in the late 1920s?
16:14That's right.
16:16This is a taste of history.
16:18This is a nostalgic taste.
16:20This is a taste of ramen that I ate when I was a child.
16:22This is delicious.
16:24Next is fried rice.
16:27What is the most important taste?
16:29I like corn.
16:35This is delicious.
16:37This is not too strong.
16:40This is a combination of ramen and fried rice.
16:43This is like a shrimp.
16:46This has the flavor of shrimp.
16:50It's a great combination to put fried rice in your mouth and ramen soup.
16:54It's a best combination.
17:03This is the best.
17:05This is really delicious.
17:07The soup after eating fried rice is delicious.
17:10You calculated it.
17:13I don't calculate the bill.
17:18This is delicious.
17:23This was delicious.
17:25I want to eat this.
17:27This week's theme was the recommended ramen in Kitakyushu.
17:32The taste was good, but the characters, volume, and atmosphere of the shop were attractive.
17:42The color of the ramen is dark.
17:45I want to sweat when I go to this shop.
17:50The ramen you introduced had a strong taste.
17:54I thought there was a strong taste.
17:57I was full when I met my husband.
18:00The ramen was so delicious that I ate it.
18:02The reason I chose you was because you were right.
18:07I met VIKING for the first time in my life.
18:10I was a member of MSC17.
18:14After that, I quit YOSHIMOTO and came to NABEPRO.
18:18I have a long career in KOTOUGE.
18:22I was treated as a senior when I joined WATANABE.
18:26There is Mr. Ehara of WATANABE.
18:29Are you a senior to Mr. Ehara?
18:31I'm a senior.
18:33I'm a senior to HIFUMI.
18:35I'm a senior to KOPA.
18:37Are you a senior to KOPA?
18:39I'm a senior to Hayashi Osamu.
18:41You are a senior to Hayashi Osamu.
18:43I'm a senior to KOTOUGE.
18:46I'm a senior to KOTOUGE.
18:49I'm a senior to KOTOUGE.
18:53I'm a senior to KOTOUGE.
18:57Next, let's talk about hamburgers.
19:02The relationship between FUKUOKA and hamburgers is clear.
19:09Please look at this.
19:12This is a meal that everyone can be happy with.
19:17This is a hamburger.
19:20This is a juicy, soft, and simple dish.
19:27This is FUKUOKA, a gourmet city.
19:30Hamburgers are popular here.
19:34This time, I will introduce a unique hamburger shop.
19:40There are many famous stores in FUKUOKA.
19:45What is the surprising relationship between FUKUOKA and hamburgers?
19:52FUKUOKA has a deep relationship with hamburgers.
19:59FUKUOKA was born.
20:05FUKUOKA likes hamburgers the most.
20:10This is a hamburger recipe introduced by a French chef.
20:18This is FUKUOKA's second-generation hamburger.
20:20This is FUKUOKA's retro hamburger.
20:24There are many hamburgers you want to eat tomorrow.
20:31FUKUOKA's retro hamburger.
20:45This is FUKUOKA's hamburger special.
20:48These are the reporters.
20:51Nice to meet you.
20:53I'm TOYOKA.
20:54Nice to meet you.
20:55I'm FUJIKO.
21:00I'm here.
21:03Is this your first time here?
21:04Yes.
21:05I've always wanted to come here.
21:08Nice to meet you.
21:09Today, FUJIKO will eat all the hamburgers in FUKUOKA.
21:14Who do you think I am?
21:17I'm FUJIKO.
21:20FUJIKO and FUJIKO are happy to eat delicious hamburgers.
21:23But before that.
21:25FUJIKO has eaten more than 3,000 hamburgers so far.
21:29FUJIKO will ask TAGADA, the chairman of the Hamburg Association, about the current situation of hamburgers.
21:36The current situation is that hamburgers are popular.
21:42According to the Hamburg Association, it started in the 1970s with the increase in the number of families.
21:49This is the first hamburger boom.
21:52In the 1980s, FUJIKO started to enjoy hamburgers at home.
21:58This is the second hamburger boom.
22:01I ate about 1,000 hamburgers.
22:05My mother was not good at cooking.
22:08I ate a lot of hamburgers at home.
22:10I ate rice with hamburgers.
22:12In 2005, the number of fashionable hamburgers in Tokyo increased.
22:19This is the third hamburger boom.
22:22What is the cause of the current boom?
22:26Because of COVID-19, hamburgers that can only be enjoyed at home have become less popular.
22:38One of the reasons for this is the unceasing popularity of FUJIKO.
22:43What is the reason?
22:45FUJIKO is a popular hamburger.
22:49FUJIKO is popular because it is a hamburger with a lot of ingredients that can be enjoyed at home.
22:57FUJIKO is not only popular in FUKUOKA.
22:59FUJIKO is also popular in TOKYO.
23:03And there is another reason.
23:05There is a shop in FUKUOKA that causes the fourth hamburger boom.
23:11Here it is.
23:13This is minced meat and rice.
23:18This is minced meat and rice.
23:20This is a good name.
23:22This is the second one.
23:24Minced meat and rice is a popular hamburger.
23:28In 2020, FUJIKO opened in KICHIYOJI, TOKYO.
23:32FUJIKO became very popular.
23:34In August of last year, FUJIKO opened in IMAIZUMI, CHU-OKU, FUKUOKA.
23:42What kind of shop is this?
23:44This is a shop where you can enjoy a hamburger and rice.
23:51This is called HIKITATE, YAKITATE, TAKITATE, and SANTATE.
23:55This is a shop where you can experience this.
23:58This is HIKITATE, YAKITATE, and TAKITATE.
24:02I will check this.
24:05This is our first shooting.
24:08So I'm nervous.
24:11Can I eat this?
24:13Let's do our best.
24:15There is a counter seat in the store.
24:20Freshly baked hamburgers are placed in front of you.
24:23You can eat this as soon as possible.
24:27This is a menu for one person.
24:29This is a menu for one person.
24:33This is a menu for one person.
24:35This is a ticket.
24:37You can eat up to three hamburgers.
24:42This is the same price for one, two, and three hamburgers.
24:45What should I do?
24:47I eat a lot.
24:50I eat up to three hamburgers.
24:53I also eat up to three hamburgers.
24:55Most people eat up to three hamburgers.
24:59Even women can eat up to three hamburgers.
25:02Before the hamburgers are baked, they eat freshly baked rice.
25:08Thank you for waiting.
25:10This is rice and miso soup.
25:12Thank you very much.
25:13This is very shiny.
25:15This is freshly baked rice.
25:18This is very shiny.
25:20Rice is used from all over the country every month.
25:24The rice is baked in a large pot, so it is fluffy.
25:28This is a rice that is only served within 20 minutes after it is baked.
25:34You can eat as many hamburgers as you want.
25:37This is a sign that the rice is baked.
25:40Finally, the hamburgers are served.
25:43This is a popular place.
25:45This is the first hamburger.
25:49This hamburger has a base flavor.
25:51You don't have to put anything on the first bite.
25:53You can eat it with rice.
25:58This is sealed.
26:00This is sealed.
26:02This has a strong smell.
26:06This is big.
26:10This looks delicious.
26:16This is very good.
26:20The taste of the meat and the taste of the meat are well balanced.
26:26This has a strong taste of meat.
26:29This is fluffy.
26:33The sweetness of the rice goes well with this.
26:37This is very delicious.
26:39KAWAI-SAN.
26:41Thank you very much.
26:43This is the most delicious moment of the hamburger.
26:48This is a menu that has caused a new boom.
26:52This is very delicious.
26:54The more I chew, the more the meat juice comes out.
26:59This goes well with rice.
27:02This is very delicious.
27:03This has a good smell of charcoal.
27:07I'm sorry.
27:08If I do this, I can't eat any more.
27:14The second hamburger is grated radish and homemade ponzu sauce.
27:21This is very good.
27:24I want to eat this.
27:26This is very delicious.
27:27The texture of the grated radish is good.
27:31The taste of this hamburger is also good.
27:35The sourness of the ponzu sauce is good.
27:38This brings out the umami of the meat.
27:41I eat this.
27:48Wait a minute.
27:50This is very delicious.
27:52Thank you very much.
27:53This is wonderful.
27:55Various kinds of seasonings such as garlic and green pepper are also available.
28:01You can enjoy hamburgers with your favorite taste.
28:08After this, something that is indispensable to hamburgers was born in Fukuoka.
28:13The first place was created by my master.
28:22After this, something that is indispensable to hamburgers was born in Fukuoka.
28:29I asked Mr. Tagata, the chairman of the Hamburg Association.
28:35When talking about hamburgers in Fukuoka, we must not forget the Kurumeshi.
28:42Something that is indispensable to hamburgers has a deep relationship with it.
28:49Let's go to Kurumeshi to investigate the rumor.
28:54There seems to be a shop that has a deep relationship with something that is indispensable to hamburgers.
29:02It's here.
29:05It's a hamburger house called GYUSHA.
29:09It's right next to NISHITETSU KURUME STATION.
29:12It has been in operation for more than 50 years.
29:15It's a hamburger house called GYUSHA.
29:18It's a famous shop in the Chikugo area.
29:23What kind of secret is it?
29:25First of all, let's get a hamburger.
29:31Thank you for waiting.
29:34That's great.
29:35Thank you very much.
29:37That's great. It looks delicious.
29:41This is a hamburger that the shop has been proud of since its operation.
29:47It's soft.
29:49It's really soft.
29:50Just by applying a little force, it will come in smoothly.
29:57You don't have to bite it so much.
30:01It's a good taste.
30:03It's delicious.
30:05It's delicious.
30:06It's very soft.
30:09It's very soft.
30:11Thank you very much.
30:12This is a hamburger that has been in operation for 50 years.
30:15It's been used for a long time.
30:19100% of the hamburger in Japan is not added to the spice.
30:24You can enjoy the original taste of the meat.
30:28And the key to the taste is this JAPONE sauce.
30:34This JAPONE sauce goes very well with hamburgers.
30:39Thank you very much.
30:40The meat of the hamburger is the same, but the sauce is the most important.
30:47Speaking of sauces for hamburgers, there are various sauces such as demi-glace sauce and Japanese-style grated.
30:53JAPONE sauce is made by mixing soy sauce, onions, and garlic.
30:59It's a sauce that goes well with meat dishes.
31:02In fact, it's not very popular in other areas.
31:06It's a sauce that is especially loved in Fukuoka.
31:11Master, JAPONE sauce is quite common.
31:16Where does it start?
31:19I heard from my master that JAPONE sauce was first made by my master.
31:26I don't know if it's true.
31:29Your master said that JAPONE sauce was first made.
31:34It's been 60 years.
31:36Does JAPONE sauce have such a long history?
31:39Did you make it?
31:42The famous JAPONE sauce is said to have originated from a beef company.
31:51Mr. Koyama, who founded a beef company about 60 years ago, created JAPONE sauce.
31:57After that, it was passed on to his disciples.
32:04This is the JAPONE sauce that my master taught me.
32:09I keep the sauce hard.
32:11By the way, what else do you make?
32:13There is also a sauce called DENBURA sauce.
32:15There was also a white sauce, but I stopped making it.
32:18Even if I make it, only this sauce comes out.
32:2099.9% of JAPONE sauce is this sauce.
32:24When I heard the word DENBURA sauce, I wanted to make it.
32:27Do you have that much confidence?
32:29There are various stores, but I think the taste is all different.
32:33JAPONE is JAPONE, but the inside is different.
32:38In KURUME, there are many hamburgers run by the owner of a beef company.
32:44How to cut onions and the amount of soy sauce are slightly different.
32:49The taste of the sauce also changes.
32:52The point is the sweet taste of Kyushu soy sauce.
32:56It is said that the sweetness of this sauce is the origin of the sauce.
33:03The owner is proud of JAPONE sauce.
33:06However, there is only one thing to worry about.
33:09The taste of JAPONE sauce is not good at all.
33:14It's not good.
33:16It's not good.
33:18It's not good, but I want you to eat it.
33:21I want you to enjoy the taste.
33:24I'm surprised.
33:25It's a must for hamburgers.
33:30It's delicious.
33:32I want to eat it.
33:35I'm shocked.
33:37JAPONE sauce may be the origin of KURUME's beef company.
33:42Did you know that?
33:44I didn't know that.
33:47That's amazing.
33:49That's a great theory.
33:51I can't sleep with my butt facing KURUME.
33:54It's not a butt, it's a leg.
33:58My butt is facing Brazil.
34:00I can't sleep like this.
34:02Hamburgers have been popular for a long time.
34:06However, there was a boom.
34:08We ate it at 2 o'clock.
34:11What did you do at 2 o'clock?
34:13We ate it at 10 o'clock.
34:15It was fashionable at 3 o'clock.
34:17When it becomes fashionable, it becomes a sphere.
34:22When it becomes a sphere, it's hard to bake inside.
34:25We eat it like KIWAMIYA or GYUSEN.
34:29That was at 4 o'clock.
34:32Did you eat BIKKURIDON?
34:34BIKKURIDON looks delicious.
34:36Did you eat it at 2.5 o'clock?
34:39I worked part-time at a high school.
34:42I quit my part-time job in one day.
34:44You often say that.
34:46I can't wash the wooden plate.
34:50I don't want to wash the wooden plate.
34:53I love BIKKURIDONKI.
34:56I eat BIKKURIDONKI when I eat at home.
34:59I bought it from BIKKURIDONKI.
35:02I bought it at 6 o'clock.
35:04You don't have to mention FUJIKO.
35:07She appeared in the program.
35:13FUJIKO looks good in a hamburger.
35:16Why are you wearing a pizza shirt?
35:18I'm worried about you.
35:20I'm sorry.
35:21It's a pizza shirt.
35:23After this, FUKUOKA, HITAKYUSHU, and CHIKUO.
35:27We will introduce the hamburger shops in each prefecture.
35:32I went to FUKUOKA.
35:40From here, we will introduce the hamburger shops in FUKUOKA.
35:47First is IIZUKA.
35:52It is a hamburger that has been loved by the locals for 40 years.
35:59It is a hamburger that the elderly will not forget once they hear it.
36:05The menu is not pork.
36:09It is a hamburger that is famous in KURUGE.
36:13The main part of this is to remove the blood vessels and tendons of the meat.
36:24The meat is carefully processed.
36:26It is a meat that is filled with fat such as sirloin and ribs.
36:33This preparation prevents the meat from getting bad when grilled.
36:40This is a delicate hamburger made by a shopkeeper who does not compromise.
36:45It melts in your mouth.
36:49It goes well with the Japanese sauce.
36:54After eating this, you can also eat sweets made by your wife.
37:00You can also have lunch at a cafe.
37:05Let's have a relaxing time.
37:12Next is MOJIKU in KITAKYU.
37:16MOJIKU is famous for grilled curry and hamburgers.
37:21Hamburgers are also hot.
37:25This is a hamburger.
37:30Hamburgers are 5 minutes by car from JR Komorie Station.
37:35This is fashionable.
37:37There is an American atmosphere in the store.
37:40This is a popular store that is full on weekdays and lunchtime.
37:46What is this?
37:51What is this?
37:57When the hamburger arrives, the finish is right in front of you.
38:04This is delicious.
38:07The smell is delicious.
38:09The most popular hamburger in the store is a fresh Cajun hamburger.
38:16The smell is amazing.
38:18This is very spicy.
38:21I eat this.
38:30The sauce has a moderate acidity.
38:33The meat of the hamburger absorbs the acidity and sweetness.
38:39The orange sauce is called fresh Cajun sauce.
38:43Onions, paprika, celery, and 12 kinds of spices are used.
38:49You can feel a moderate acidity.
38:52This is the first time I've seen a new sauce.
38:57This is a taste that cannot be eaten elsewhere.
39:01This is also popular.
39:03This is a smoked butter hamburger.
39:08Melt the butter in a hot iron pan.
39:14This has a smoky smell.
39:17I soak this in the sauce.
39:26The moment I put this in my mouth, I felt a smoky smell and umami.
39:34The meat has a strong sweetness.
39:36This has a strong umami.
39:38You can enjoy the original taste of the meat.
39:43Squeeze the lime.
39:46The taste will change.
39:52This is a citrus flavor, so it's refreshing.
39:55The aroma of lime goes well with this steak.
39:59I can feel the meat.
40:01However, the meat melts in my mouth.
40:05This is a combination of juicy meat and meat.
40:11This is a hybrid meat.
40:15The meat is kneaded.
40:17This is a combination of two types of meat.
40:20This is a combination of minced meat and ground meat.
40:25This hamburger is a mixture of Japanese beef and domestic pork.
40:32This is a combination of meat and meat.
40:37This is a combination of meat and meat.
40:38Let's eat this hamburger and feel like a foreign country.
40:47The next restaurant is in the center of Fukuoka.
40:52This is a French restaurant that is open at night.
40:56This is ANION.
40:58This is a restaurant that won the Bibbleman award at Michelin.
41:01There is also a particular hamburger here.
41:12Is this a hamburger?
41:17This looks new.
41:19What is this?
41:21This is a new hamburger for men.
41:27Is this a hamburger for men?
41:31This is not a complicated hamburger.
41:35This is a delicate and bold hamburger.
41:39This is a good hamburger to express hamburgers in the French world.
41:44Red wine, fondant, and truffles are used for the sauce.
41:51The hamburger is baked in the oven several times to seal the inside.
41:57The sauce, German fries, and the hamburger are placed in the center.
42:08This is a meaty hamburger.
42:20This has a variety of textures.
42:25I feel the texture of the meat.
42:30I feel the elasticity of the texture of the meat.
42:35This is delicious.
42:37How was it, FUTOSHI?
42:42KIKO, you shouldn't say that.
42:44I'm sorry.
42:45How was it?
42:47I thought he was a good man.
42:50He is a different kind of man.
42:53I remembered that.
42:55I was shocked when I continued to eat.
42:59What is this?
43:03What is this?
43:06This is a high-end foie gras.
43:09This is very expensive.
43:13This is a high-end foie gras hamburger.
43:24This is a high-end foie gras hamburger.
43:26This is a high-end foie gras hamburger.
43:31This has a strange texture.
43:33Is there a particular way to use the meat?
43:38This is a high-end foie gras hamburger.
43:46This is a high-end foie gras hamburger.
43:51And of course, the breakfast is served with this hamburger.
43:56It's not a rice-wrapping type meal.
44:01This is delicious.
44:04Yes, it does!
44:06There are a lot of customers who want white rice
44:10but I made it to go well with wine
44:14so I'd like you to pour the wine in there.
44:18I usually say white rice right away
44:21but I drank white rice today.
44:23That's how I felt.
44:25I thought it was wine.
44:27Yes, I thought so.
44:30After this, a French chef will show us
44:33a recipe for homemade hamburgers.
44:35In addition,
44:36a popular retro hamburger from all over the country
44:39and a cost-effective hamburger from Onigaya will also appear.
44:45I'm Takashi Ukaji.
44:46I'm Yoji Tanaka.
44:47I went to Fukuoka for a bit.
45:00What a coincidence!
45:02This is the Honda Chef's actual store.
45:04We'll show you a recipe for hamburgers
45:06that you want to make at home.
45:10Here are the ingredients.
45:12The key is to use a very unique machine.
45:15You don't have to buy breadcrumbs or starch
45:18to make this easy recipe.
45:22It's a bit of a rough hamburger
45:25so I bought minced beef.
45:27I'm going to mince it.
45:29For the pork,
45:31I'm going to cut it into 4 pieces vertically.
45:38You don't have to cut it too finely.
45:44You can enjoy various textures
45:46by cutting the pork roughly
45:48and combining it with the minced beef.
45:51Here's the key point.
45:53For the onion, which is essential for hamburgers,
45:55I'm going to microwave it for a minute and a half.
46:01You can mince it however you want.
46:04But if you cut it like this,
46:06it won't hurt your eyes
46:08and the sweetness of the onion will come out.
46:12I'm going to use this.
46:13It's easy and soft.
46:17I'm going to cut the shimofurihirataki
46:19that I microwaved as well.
46:22The key point is to cut it roughly
46:24so that the texture remains to some extent.
46:28Next, I'm going to salt and pepper the meat.
46:32Make sure to salt the meat first.
46:37If you do this, the meat will be sticky.
46:40If the meat is sticky,
46:42when you mix it with the egg and milk,
46:45it will have a water retention effect.
46:48When it becomes sticky,
46:51it's OK to mix it.
46:55When the meat is mixed well,
46:57add the onion, shimofurihirataki,
47:00and egg.
47:03Add milk and mix well.
47:10I'm going to mix it well
47:12so that the moisture is absorbed by the meat.
47:18After this,
47:19the key point of this recipe is...
47:25The moisture has been absorbed by the meat.
47:29When it's absorbed,
47:31I'm going to add potato chips.
47:35I'm going to add consomme.
47:38Why?
47:41I'm going to add consomme instead of bread crumbs.
47:45If the bread crumbs remain, it's troublesome.
47:47It's good to put it in the freezer,
47:49but if you put it in the freezer,
47:50it will be left to rest in the freezer.
47:53If it's potato chips,
47:54you can eat it even if it remains.
47:58Potato chips serve as a link
48:00instead of bread crumbs.
48:03On top of that, if you use consomme,
48:05it removes the smell of meat instead of starch.
48:08You added a lot.
48:10I wonder if the hard feeling won't remain.
48:13When it's mixed well,
48:15shape it.
48:21It looks like this.
48:23It's big.
48:24There are still potato chips.
48:26All you have to do is fry it slowly in a frying pan.
48:29It's amazing.
48:31The chef's recommended sauce is...
48:33Tomato paste and Caesar dressing.
48:35It's a mixture of tomato paste and Caesar dressing.
48:37It may be unexpected,
48:39but it goes well with hamburg steak.
48:44If you put cheese on the finish
48:46and sprinkle the sauce you made earlier,
48:50you can easily make it at home.
48:52It's a perfect hamburg steak.
48:54Please try making it
48:56and taste it.
48:58It looks delicious.
48:59It's spicy.
49:02Next, bring it to the day you don't want to cook.
49:05Introducing the perfect hamburg steak you can eat at home.
49:11Not only in Fukuoka,
49:12but also in Japan,
49:14there is a very popular hamburg steak.
49:16It's Izuka City Hall.
49:18City Hall?
49:19What does it mean?
49:21Let's ask the staff.
49:26Here is the hamburg steak.
49:31It's a very popular hamburg steak in Furusato Nozei.
49:36What is the very popular hamburg steak in Izuka City?
49:39It's a frozen hamburg steak
49:41that you can get as a gift from Furusato Nozei.
49:45It has a rich demi-glace sauce,
49:48and you can have a luxurious dinner
49:50just by heating it in a hot water for 15 minutes.
49:53How popular is it?
49:56There are about 530,000 restaurants in Izuka City Hall.
50:00In total, it's about 10 million.
50:05The deliciousness spreads in your mouth,
50:08and it's so popular that it's ranked first
50:11in Furusato Nozei's gift ranking.
50:15It's a product that you can only get as a gift,
50:18so please try it as soon as possible.
50:20530,000 restaurants?
50:22That's crazy.
50:23530,000 restaurants,
50:24and about 10 million hamburg steaks.
50:26Wow.
50:27That's amazing.
50:28It's like a business car.
50:29It's amazing.
50:30It's the same power as a freezer.
50:32I don't know.
50:33530,000.
50:34I don't think so.
50:35It's the first time.
50:36I don't know.
50:37I don't know if it was strong at the time.
50:41Next, we'll introduce you to the perfect hamburg steak you can get at home.
50:46It's located in Kiyokawa, Chuo-ku, Fukuoka Prefecture.
50:48It's a meat shop.
50:50It's been in business for 7 years.
50:52It's a new meat grinder company.
50:55They sell cheap and delicious,
50:57super-cost-effective hamburg steaks here.
51:01I heard that they sell very popular hamburg steaks here.
51:07Here it is.
51:09It's 240 yen for 130 grams.
51:11That's cheap.
51:12It's too cheap.
51:14It's on sale, so it's this price.
51:17Thank you very much.
51:19This is a mountain-type hamburg steak using domestic beef and pork.
51:25I see.
51:26It's a surprising price of 240 yen per piece.
51:30Customers who visit the store buy one after another.
51:34There are many customers who buy a lot because it's on sale.
51:40I buy about 2,000 pieces a month.
51:432,000 pieces?
51:44That's a lot.
51:45Do you keep up with the production?
51:47Yes, I do.
51:49I'm doing my best.
51:54Because it's seasoned,
51:56anyone can easily make it just by baking it in a frying pan.
52:00By the way, you can buy it online.
52:04You can stock it in the freezer so that you can eat it whenever you want.
52:14I'm hungry.
52:17All of them look delicious.
52:18I wanted to make a reservation right now, but I heard the sound from here.
52:24Is it ringing?
52:25Yes, it is.
52:27Today was a good day.
52:29Hamburg steaks are really appetizing.
52:33I often buy YAMAGATA and YOHAMBURG steaks.
52:37I can buy one of them.
52:39It's very easy to make.
52:40How does it taste?
52:41It tastes good.
52:44That's a good reference.
52:46I often pass by the store, but I don't know anything about it.
52:49I usually look down.
52:51KANA-CHAN said,
52:52Bring this bag.
52:55I don't want to talk about the details.
52:57She wants to buy a lot.
52:59When I take a picture there, I feel like I'm going to lose my job.
53:04You can think about it later.
53:10I was surprised at the price at first.
53:12But the ingredients are cheap.
53:15There is also a duck in it.
53:19I only heard the sound of the duck.
53:22That's right.
53:24That's right.
53:28It's not a pig.
53:30It's a name of something.
53:32It's called ICHI-ICHI.
53:35It's not a cow tongue, it's a cow tongue.
53:38It's not beef, it's cow cheek meat.
53:41It's not just a cow.
53:42It's called ICHI-ICHI.
53:44It's easy to say.
53:46It's a good reference.
53:48FUTOSHI-SAN taught me.
53:50Everyone does it at home.
53:53I was grateful for the details of the onion.
53:59It's a good corner.
54:01It's a good place to do it at home.
54:06There are hamburgers that you can enjoy at the store.
54:08There are also hamburgers that you can enjoy at home.
54:11Please try it.
54:13Please look forward to next week.
54:21Next week, TAKU-NARU introduces the best Chinese restaurants.
54:26Next week, TAKU-NARU introduces the best Chinese restaurants.
54:31Next week, TAKU-NARU introduces the best Chinese restaurants.