太田×石井のデララバ 2024年10月9日 「秋の高山祭」が開催！高山ここ行けベスト５
太田×石井のデララバ 2024年10月9日 「秋の高山祭」が開催！高山ここ行けベスト５
#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
Category
🎥
Short filmTranscript
00:00Tonight, Michiko Shimizu from Takayama is going to explore Takayama.
00:07Why are you here today?
00:09I'm here because Takayama...
00:11I didn't even invite you.
00:12I did!
00:13What a coincidence!
00:15Takayama is hosting the Autumn Takayama Festival tomorrow.
00:22Wow, this is amazing.
00:24It's gorgeous, isn't it?
00:26How many people are there?
00:2715 to 30.
00:29There are three people in each direction.
00:33I see.
00:34What's the most important thing?
00:36The person who points to the direction of the person in front of him...
00:40He's wearing a costume.
00:41Oh, I see.
00:43He's wearing a splendid jimba.
00:47Takayama has its own speciality, Takayama Ramen.
00:52A large line of bakeries.
00:55There are many famous yakisoba restaurants.
01:00What's the number one spot that the locals recommend?
01:06If you come to Takayama, which is recommended by 100 locals,
01:09here are the top five places to visit in Kokoike.
01:15First, the fifth place.
01:19There are buildings that have been around since the Edo period.
01:24If you look at the ceiling, it's very impressive.
01:30I found out a lot about the connection between Edo and Baku.
01:33It was very interesting.
01:36It's Takayama Jinya.
01:37I recommend Takayama Jinya.
01:40The fifth place is Takayama Jinya.
01:45In front of this Jinya, there is a place like Ataichi.
01:48That's nice.
01:50Jinya is a yakusho from the Edo period.
01:53It was in Bakumatsu all over the country.
01:55Now, Takayama is the only Jinya that exists in Japan.
02:00It's a tourist spot.
02:03It's a valuable building, so many people say that you should see it at least once.
02:09There is a notice left as it was.
02:15I feel blue.
02:18It's a building built in the Edo period.
02:22I think it was around the Showa 60s.
02:25I came here when I was a clerk.
02:28It was an ice-type building.
02:30All the staff were sitting on the floor.
02:35Oh, I see.
02:36It was used.
02:39Takayama Jinya was used as a yakusho until around the Showa 44.
02:48At that time, the ceiling was painted white to make the room look bright.
02:57It was erased because it was an important building.
03:00The ceiling is a little white because it is a remnant of that time.
03:06I used to go sightseeing as a business at school.
03:10Did you do something bad?
03:12I didn't do that in the past.
03:14There is still a trace here.
03:19Next is the 4th place.
03:23Takayama means here.
03:25I think he won the world championship.
03:29All the bread is delicious.
03:32What did you eat?
03:34Tramble.
03:36It's Tramble.
03:39The 4th place is Tramble, which was recommended by 14 out of 100 local people.
03:46He is the most famous person in my class.
03:49He is a classmate.
03:52I'm proud of him.
03:54This is a very popular bakery that has been in business for 35 years.
03:58You can line up in front of the store.
04:03Tramble is the number one bakery in Gifu Prefecture.
04:08It is a bakery that attracts famous hotels and restaurants in Nagoya.
04:16The dough is crispy.
04:19I think Tramble is famous in Denise.
04:22I want to buy bread like that.
04:24Tramble has a very high quality.
04:27I am impressed every time.
04:29When I eat this bread, I feel happy.
04:33I love bread.
04:35It's a bread like a jewel with fruit on it.
04:43It's a mountain bread.
04:49There are about 40 kinds of bread.
04:56Chef Tadashi NARUSE is a classmate of Michiko SHIMIZU.
05:05He is one of the top three bread craftsmen in the world of bread.
05:15He is a junior high school classmate.
05:22Excuse me.
05:24NARUSE.
05:26Congratulations.
05:28It's been a long time.
05:30It's a reunion of classmates.
05:32He is a personality.
05:34I heard you were coming, so I prepared it.
05:36Don't do that.
05:38This is personal information.
05:40Don't do that.
05:42The person in the photo is...
05:46This is the person in the photo with me.
05:50This is the person in the photo with me.
05:53This is a picture before the war.
05:56This is not before the war.
05:58I'm the normal person.
06:00This is a picture before the war.
06:03This is a picture with me.
06:05I knew it.
06:07This is a picture with me.
06:10This is a picture with me.
06:13You are smart.
06:15I may have been smart.
06:18You are the same as me.
06:20I'm embarrassed.
06:22Please praise me.
06:24What kind of person was he?
06:27He was doing impersonations.
06:31Did he do it?
06:33His name is MOMOI.
06:35MOMOI?
06:37He hasn't progressed.
06:39Shut up.
06:49We are stuck in a tram for 36 hours a day.
06:56The reason why the tram is popular is obvious.
07:02The line is always in front of the opening at 10 a.m.
07:11The line is always in front of the opening at 10 a.m.
07:18The line is getting longer as noon approaches.
07:24Why is this?
07:30Croissant is delicious.
07:33He was praised.
07:36It was to buy the most popular croissant.
07:43The croissant is baked.
07:46The croissant is baked from 12 o'clock in the afternoon.
07:51Mr. DENARABA, who knows this, comes at the right time.
07:57Croissant.
07:59Croissant.
08:01Croissant.
08:03Croissant.
08:06170 croissants are sold out.
08:13The layers of the croissant are beautiful.
08:17I ate a lot, but I think this is the best.
08:20Even if I eat other croissants, I come here.
08:26It's crispy.
08:29It's like bread.
08:32The outside is crispy.
08:35The inside is crispy.
08:40Thank you very much.
08:42This is Katsushin.
08:44This is Katsushin.
08:46This is crispy and moist.
08:50The freshly baked croissant is the best.
08:54This is amazing.
08:56This is crispy.
09:00Croissants are delicious.
09:03But I don't know if it's so different.
09:10The scent is different.
09:12That's right.
09:13The scent of butter.
09:16This is delicious.
09:18The scent of butter penetrates the nose.
09:20This is different from other croissants.
09:25I can't stop eating this.
09:28This is crispy.
09:32What is the biggest feature of this croissant?
09:41This is crispy and delicious.
09:44How is the crispy texture of the dough made?
09:51It's 2 a.m. when the chef called me.
09:572 a.m.?
09:58When I looked in the kitchen, he was preparing by himself.
10:03I respect him.
10:06Good morning.
10:08Good morning.
10:10Do you always start at this time?
10:13That's right.
10:15I think the process of folding the dough is important.
10:20I'm doing this because I want to do it myself.
10:25What he does in the middle of the night is the process of folding the dough.
10:33The process of folding the dough is to wrap the butter in the dough and fold it many times.
10:38The process is to make layers of butter and dough.
10:44This is delicious.
10:48When you look at the cross section of the dough, it looks like this.
10:51When you bake this in the oven, the butter melts and soaks into the dough.
10:59Then you can make layers of butter and dough.
11:03The chef's unique technique is used to make layers of butter and dough.
11:15He is touching the dough.
11:21I'm looking at the hardness of the dough.
11:26The characteristic of butter is that when the temperature rises, it gets closer to water.
11:32The temperature of the dough is 15 to 16 degrees.
11:38After folding the dough once, cool it in the refrigerator for 20 minutes and let the dough rest.
11:44At the same time, he lowers the temperature of the butter.
11:48The point is whether the butter is 15 degrees or not.
11:53He is touching and checking.
11:56By touching the surface of the dough after many years of experience,
12:00he can see the temperature of the butter in the dough.
12:05This is amazing.
12:07This is the temperature check of NARUSE's hands.
12:11I wonder if I can get the name right.
12:16He folds the dough after letting it rest.
12:19It takes three hours from 2 a.m. to 5 p.m.
12:23He makes the dough by himself.
12:25This is hard work every day.
12:27I thought I was going to let a young person do it.
12:31Mr. KUROA, please put a lot of butter on this side.
12:37Please roll this around.
12:41After letting the dough rest, the staff cuts it.
12:45The work of rolling the dough is done by the chef alone.
12:51Here, too, the technique to create a crispy texture.
12:57If you look closely at his hands,
13:00the dough that has been rolled once is unrolled in the opposite direction.
13:10This is too strong.
13:14I make the shape of the mold, but it's too strong, so I put it back.
13:19Then, roll it lightly.
13:22If you do this, it will be a little loose.
13:25That's right.
13:26If you roll it lightly, there is a gap in the last two rolls.
13:32The bread is fermented, so it swells in a short time from rolling to baking.
13:38He calculates the time it swells and makes a gap.
13:44If you don't make a gap, the gap between the dough and the dough will be too tight and it won't be crispy.
13:52I've been doing this since the beginning.
13:54I've been doing it over and over again, and I think this is better.
14:01This is NARUSE's rolling technique, which he has learned from his many years of experience.
14:08I was surprised that you were doing it alone.
14:10I'm doing everything by myself.
14:12You can't leave it to others.
14:14I have to leave it to others in the future.
14:17But I want to do it myself.
14:20That's right.
14:22Especially because it's a popular menu.
14:25Croissants were born with the various techniques of Chef NARUSE.
14:33Not only are the croissants delicious, but they can also change the life of the person who eats them.
14:46What do you mean?
14:54I'm a senior.
14:56I see.
14:57I'm here to play.
14:59Are you here to play?
15:01Mr. IZAWA, who used to work at TRANBLUE.
15:04He loves bread.
15:06Seven years ago, he visited bread shops all over the country.
15:11I went to buy bread on my day off.
15:13Did you go to a bakery?
15:14Yes.
15:16It was delicious.
15:18I wanted to learn the taste of bread.
15:20So I asked him to teach me how to make bread.
15:25That's amazing.
15:27I didn't know that.
15:30He ate croissants and became a disciple.
15:37Mr. IZAWA trained at TRANBLUE for 7 years from the age of 19.
15:43After training at a local bread shop, he wants to be independent.
15:50How many students are there?
15:53Currently, there are 18 graduates.
15:58That's amazing.
16:00There are more than 200 graduates.
16:03Even in Aichi Prefecture, his disciples are active.
16:08It's a big success.
16:10It's a big success.
16:12It's a big success.
16:14When there are too many students, I want them to wait.
16:17That's amazing.
16:19That's amazing.
16:20What do you think is different?
16:23I don't know.
16:24I don't know if I'm doing the right thing.
16:26You are not energetic at all.
16:30I was disappointed.
16:33It's a big success.
16:36However, there is a big problem at TRANBLUE.
16:40Have you stopped fighting?
16:43No.
16:44Don't say no.
16:46In fact, the fourth and fifth generation are fighting.
16:53It's interesting to see people fighting.
16:55What's interesting?
16:59TRANBLUE in Daisei-kyo.
17:02Why did a small bread shop in Takayama become so popular?
17:07There was a belief in the chef who opposed his fate.
17:14I didn't know.
17:15I didn't know.
17:16In 1960, he was born as the fourth generation of NARUSE.
17:20He has been making old-fashioned bread since the Taisho era.
17:28I'm the founder of SOSOFU.
17:32I have to make a new number of bread.
17:37There were many people in Takayama who didn't know the bread I learned.
17:45I started a shop called TRANBLUE.
17:54At the age of 29, he opened TRANBLUE in parallel with the production of old-fashioned bread.
18:00The shop name is BLUE TRAIN in French.
18:04I decided to go on a long journey.
18:10I wanted people in Takayama to know the deliciousness of French bread.
18:18However.
18:21My father left the hospital about two months after he was hospitalized.
18:29It's been five years since I opened a shop.
18:31At the age of 33, I had 250 million yen.
18:36I didn't know I had that much money.
18:39Did you die there?
18:40I died there.
18:42It's a real despair.
18:44At the age of 33, it's hard.
18:47I couldn't leave the house for a week.
18:51I didn't know what to do.
18:54He had a huge debt at the end of his career.
19:01I was wondering if it was time to make authentic bread in Takayama.
19:05I hit a wall.
19:08When I couldn't find a solution, I was lost.
19:14I went to Germany and France with a friend.
19:18When I went to France, there was a Mitsuboshi restaurant in the country town of France.
19:28I thought this was a food culture.
19:32I was wondering if I should do it in the country town.
19:36I was wondering, but I thought I should do it properly.
19:41I thought I should continue to pursue delicious food.
19:44I wondered where that attitude would lead people.
19:58He believed that if he made delicious bread, customers would come to Takayama.
20:10He attracted attention when he entered the world tournament.
20:14The business of the restaurant took off.
20:16In 2019, it was canceled.
20:20But he didn't stop pursuing delicious bread.
20:27He has been making bread for 35 years.
20:35The technology to make French bread will be passed on to the next generation.
20:43Two years ago, his fifth son, who was training in Tokyo, came back to Takayama.
20:50What are you doing now?
20:52I am making a German bread that is different from usual.
20:59The fifth son is making German bread.
21:07German bread is a bread that is now attracting attention mainly among women.
21:13He uses rye flour instead of wheat.
21:16It is rich in minerals and dietary fiber and has low gluten.
21:21It is said to be a healthy bread.
21:28The fifth son trained at a famous bread shop in Tokyo.
21:33But why is it German bread?
21:37I want to spread this bread to my hometown someday.
21:41There was no such bread in Takayama.
21:44I want to develop the food culture further.
21:49He was trying to interview the parents and children about German bread.
21:57But he found out a terrible thing.
22:01The fourth son and the fifth son didn't talk to each other during the interview.
22:12They didn't even look at each other.
22:18They are having a big fight at this time.
22:24What happened to them?
22:29I had a conflict of opinion.
22:32When I found the future trouble, I thought I shouldn't do it now.
22:41I know I have to change it.
22:45But when I was told that it was wrong, I felt like I was denied everything I had done.
22:53He paid 200 million yen.
22:56I got emotional in my daily work.
23:01I felt like I was in a mess in my workplace.
23:07It's interesting to see people fighting.
23:12The son has already stopped fighting.
23:17No.
23:18Don't say no.
23:20You are immature.
23:22I don't think men and women should fight.
23:29They are fighting in the management policy.
23:32What did he do?
23:37Thank you for waiting.
23:43Since June of this year, only the bread made by the fifth generation has been sold.
23:54Of course, it's German bread.
23:59This is a rival.
24:01This is interesting.
24:04German bread is made by steaming for 16 hours.
24:09German bread is made with a lot of sesame seeds.
24:15If the reputation of this shop improves, it will be popular.
24:23The customer's foot is a big success.
24:30This is amazing.
24:32I don't know what will happen.
24:34This is amazing.
24:36This is amazing.
24:37This is different.
24:42This is a chance to sell German bread.
24:46I like German bread very much and buy it.
24:49I didn't have this kind of special sales.
24:53This is my first time.
24:55This is very fun.
24:58The German bread with 50 pieces is sold out immediately.
25:03German bread is especially popular.
25:07This is a bread that suppresses the sourness of German bread.
25:16This is delicious.
25:18This is a very good taste.
25:20This is very fragrant.
25:23What do you think, dad?
25:25The German bread he makes is delicious.
25:28There are many sour things.
25:31There are many sour things that Japanese people don't like.
25:35But this shop is popular.
25:38Have you ever been told that?
25:40No.
25:42That's because you're on TV.
25:44I don't say that.
25:47I don't say that.
25:52This is a good program.
25:55I think it's the same as wanting to bring a new wind to the race.
26:01I think so.
26:04Is there anything you can't say?
26:09I'm responsible for building this shop.
26:14I'm responsible for building this shop.
26:22I'm grateful to everyone.
26:25You are a good son.
26:29Do you usually say that?
26:31I don't usually say that.
26:35Do you have a son now?
26:37This is my sixth child.
26:43Congratulations.
26:47I'm looking forward to it.
26:50This is a good life.
26:52This is my sixth child.
26:55I'm sure you'll have a lot of trouble with that.
26:58I'm sure you'll feel better if you do it there.
27:03The fifth shop is closed because of the birth preparation.
27:08The German bread will be sold as a regular menu of TRANBLUE next year.
27:15The fourth shop is closed because of the birth preparation.
27:25The fifth shop is closed because of the birth preparation.
27:31The third shop is closed because of the birth preparation.
27:35This is a good shop.
27:37This is a good shop.
27:39I've been running this shop for over 10 years.
27:42This is a good shop.
27:45This is a good shop.
27:49This is a good shop.
27:56The third shop is closed because of the birth preparation.
28:04This is a popular restaurant in Japan.
28:09Many people come here to eat yakisoba.
28:15You know well.
28:17People in this area love yakisoba.
28:20I've loved yakisoba since I was in junior high school.
28:24It's cheap and popular with students.
28:28How long have you been coming here?
28:31I've been coming here for over 10 years.
28:34Hello.
28:36You haven't changed.
28:38I'm impressed.
28:39Hello.
28:41You haven't changed at all.
28:43You haven't changed.
28:44You look good.
28:46I'm impressed.
28:48You look more nostalgic than you are at home.
28:52Even on weekdays, this shop is crowded with locals.
29:00This is a yakisoba pot.
29:02This is a yakisoba pot.
29:07It's easy to eat because it's easy to share with children.
29:11This is the biggest size.
29:14Four people are sharing this.
29:17Four people are sharing this.
29:21Four people are sharing this.
29:23This is a good sauce.
29:26This is a good sauce.
29:29This is a good sauce.
29:34This is good.
29:36The noodles are chewy.
29:38The noodles are chewy.
29:40The yakisoba is chewy and thick.
29:45It's chewy.
29:50The noodles are chewy because they use only the noodles that were sold that day.
29:57Mix the sauce with the noodles in three different ways.
30:05Mix the sauce with the noodles in three different ways.
30:09The most popular dish is the meat and egg yakisoba with egg and pork.
30:26It is a nostalgic taste that has been loved for a long time.
30:31Locals make the egg half-boiled and eat it with noodles.
30:37I'm glad.
30:40It's really cheap and delicious.
30:45The amount is just right.
30:48It's delicious and nostalgic.
30:50It's good for students.
30:55It was good when I was a student.
30:57How do you get here from Saitama?
31:03I go to school with my friends.
31:07Who do you like?
31:09It's good.
31:11Why?
31:14It's different from the reaction I expected.
31:17Can people who work here eat lunch?
31:20Do you get yakisoba here?
31:23What do you like?
31:26I like Chinese food.
31:31Read the atmosphere.
31:35When I came to TAKAYAMA, I heard from 100 locals that it was the best 5.
31:42What is the second place?
31:46It has a good atmosphere.
31:50It's an old building, so I'm interested in it.
31:54It's like a place to eat.
31:58It's fun just to walk.
32:00I recommend it to tourists.
32:03It's an old town.
32:06I think the old town is the best.
32:10The second place is recommended by 22 out of 100 locals.
32:16It's an old town.
32:19TAKAYAMA is a place where you can feel the atmosphere of the Edo period.
32:28It's stable.
32:31I brought a lot of friends.
32:35It's an old town, so it's a good atmosphere.
32:41It's like Shatadori.
32:44It's a place to take a visitor.
32:51Michiko Shimizu from TAKAYAMA will take HIKARI OTA from TOKYO.
33:01It's amazing.
33:04I came here for the first time.
33:08It's been here since the Edo period.
33:12I wanted to make this place new, but I couldn't.
33:16NAOKO NOZAWA came here for the first time.
33:18MI-CHAN came from a great place.
33:23I used to come here when I went to school.
33:26I came here with my best friend YORU-CHAN.
33:30Is there anyone who can come to TOKYO from such a place?
33:33There are many people.
33:36This is a foreigner.
33:38This is not a foreigner.
33:40This is a Japanese person.
33:42Where are you from?
33:44I'm from TOKYO.
33:48Is the road okay?
33:50This is a Shinkansen.
33:52This is not TOHO.
33:54This is a Shinkansen.
33:56There are many take-out shops.
34:00This is an old town where you can eat and walk.
34:05There is a shop where you can line up at the end of the week.
34:11This is HIDA GYU NIGIRI.
34:13HIDA GYU NIGIRI?
34:15This is because there is no sea.
34:17Hello.
34:19What is HIDA GYU NIGIRI?
34:22How many HIDA GYU NIGIRI do you sell a day?
34:25I sell 500 HIDA GYU NIGIRI.
34:28500 HIDA GYU NIGIRI?
34:31500 HIDA GYU NIGIRI a day.
34:35This is the first shop to sell HIDA GYU NIGIRI for take-out.
34:41I thought I could only eat HIDA GYU NIGIRI here.
34:44I'm tired of eating sushi in winter.
34:47This is delicious and soft.
34:50The sauce is sweet and delicious.
35:00This is delicious.
35:08By roasting HIDA GYU NIGIRI, you can get the umami of the oil.
35:16Seasoning is sweet and spicy soy sauce and wasabi.
35:22This is served on a rice cracker plate.
35:27I eat this.
35:29This is warm.
35:31This warms my hands.
35:33This is delicious.
35:35This is served on a rice cracker plate.
35:39This is very sweet.
35:42This is delicious.
35:44Thank you very much.
35:45I can't eat normal sushi.
35:48This is delicious.
35:49This is a part called TOMO SANKAKU.
35:52This is a part that can only be taken from HIDA GYU NIGIRI.
35:57This is a cow.
36:00This is a cow.
36:05You are not good at eating.
36:08This is a cow.
36:09When you eat HIDA GYU NIGIRI, you say HIDA GYU NIGIRI.
36:13When I came to TAKAYAMA, I asked the locals.
36:16I came to KOKOIKE SPOT.
36:17Finally, the number one was decided.
36:22This is the first place.
36:27This is a nostalgic taste.
36:29I want to eat this many times.
36:33This is the taste of TAKAYAMA.
36:36This is beautiful.
36:38This is delicious.
36:40This looks delicious.
36:45I asked the locals.
36:47When I came to TAKAYAMA, I chose KOKOIKE SPOT.
36:52The first place is.
36:56This is a nostalgic taste.
36:59This is the taste of soy sauce.
37:01This is TAKAYAMA ramen.
37:03This is ramen.
37:07The first place is TAKAYAMA ramen.
37:13Soy sauce soup, thin noodles.
37:16Char siu and green onions.
37:19This is a nostalgic taste.
37:23There are about 20 shops in TAKAYAMA.
37:27This is TAKAYAMA ramen.
37:29What do the locals recommend?
37:33MASAGO SOBA.
37:37I like KOKOIKE SPOT the most.
37:39MASAGO SOBA is recommended by the locals.
37:44What kind of shop is it?
37:49Hello.
37:52I was surprised.
37:55What is this?
37:57I'm sorry.
37:59Is it almost over?
38:01I came here at the end of the afternoon.
38:04It's over.
38:05It was delicious.
38:07KOKOIKE SPOT is also very delicious.
38:11This is the first place.
38:13I love this shop.
38:15I started shooting from this shop.
38:21I love this shop.
38:23I came to the opposite shop.
38:25I made a mistake.
38:27I made a mistake.
38:29Please come in.
38:31Do you often come here?
38:33My parents often ate at the station.
38:40He is my grandfather.
38:43Is he your first child?
38:44Yes.
38:45I often saw him on TV.
38:48He has been holding hands with his father since he was a child.
38:55He has been saying that for a long time.
38:59MASAGO SOBA was established in 1986.
39:03This is a shop that started with a stall.
39:06This is a shop that started with Takayama Ramen.
39:10This shop has been very popular for a long time.
39:13This shop is now a store.
39:17This is in front of the store.
39:19This is a very long line.
39:22This is in front of the store at 11 o'clock in the morning.
39:25There is a long line around the store.
39:33There are more than 60 people.
39:39I don't eat outside.
39:42But I will do my best today.
39:45I couldn't eat this time.
39:47This is worth waiting for.
39:50There are many other famous ramen restaurants.
39:53This is my favorite.
39:56This is Takayama Ramen.
40:00This is MASAGO SOBA.
40:05This is Takayama Ramen, which looks simple.
40:10The balance of soup stock and soy sauce is easy to drink.
40:16I can eat this every day.
40:19This is Takayama Ramen.
40:22This is Takayama Ramen.
40:25This is very delicious.
40:27This is the best.
40:30This shop has been protecting the taste of Takayama Ramen.
40:33Now, not only locals but also customers from all over Japan are coming.
40:40Where are you from?
40:42I'm from Chiba.
40:44I came here.
40:47This looks delicious.
40:50This is definitely delicious.
40:53The taste hasn't changed since the old days.
40:58This is delicious.
41:00This is delicious.
41:02This is delicious.
41:04I don't get tired of eating this.
41:06The taste is well absorbed.
41:11This is delicious.
41:13This is delicious.
41:14Takayama Ramen is a little salty because there are many chefs.
41:18I see.
41:19You have to be patient and work hard.
41:21This is not too salty.
41:23This is just right.
41:24I can't get enough of this saltiness.
41:27How delicious was the first MASAGO SOBA?
41:30Mr. OTA drank the soup and finished it.
41:35This is not only for Mr. OTA.
41:39The shop is crowded with customers.
41:44The whole family is drinking the soup.
41:49I drank the soup.
41:51It was delicious.
41:56There are a lot of people who drink the soup.
42:02I drink miso soup every day.
42:05I drink miso soup every day.
42:07I don't get tired of drinking the soup.
42:10This is different from the soy sauce ramen I've eaten so far.
42:13The soy sauce is easy to drink.
42:21This is delicious.
42:22I want to use this.
42:25This is a round soy sauce flavor.
42:28Of the 84 people who interviewed, 21 people drank the soup.
42:34One of the five people drank the soup.
42:40This is a refreshing and delicious Chinese soba.
42:46How is this made?
42:49Can you tell me?
42:50This is a recipe that has not changed for more than 80 years.
42:58The preparation of the soup starts early in the morning.
43:04First, the soup is made in a large pot.
43:09The vegetables are grown in the market in TAKAYAMA.
43:14This is the seasoning for the soup.
43:23The vegetables add sweetness to the soup.
43:26This is to get the flavor of the soup.
43:30Boil the vegetables for 3 hours until they turn brown.
43:36Next, I take out a large amount of pork bone.
43:44Is this pork bone?
43:46Is this pork bone soy sauce?
43:48I didn't know that.
43:51This is to get the flavor of the soup.
43:56After boiling the pork bone for about 4 hours, the preparation of the day before is over.
44:03The soup made on this day is left overnight.
44:09The next day, it's past 10 o'clock in the morning.
44:18This is the soup.
44:20Is this the soup?
44:23This is the soup I made yesterday.
44:28He uses the soup he made yesterday.
44:33This is to get the flavor of the soup.
44:35After one night, the soup becomes delicious.
44:45He adds the soup he made yesterday to the soup.
44:59This is a spicy soup similar to char siu.
45:02I see.
45:04This is delicious.
45:08This is a spicy soup similar to char siu.
45:15He mixes soy sauce and soup stock in a bowl just before serving.
45:23He mixes soy sauce and soup stock in advance.
45:34This is to get the flavor of the soup.
45:37This is to get the flavor of the soup.
45:45He mixes soy sauce and soup stock in advance.
45:51This is to get the flavor of the soup.
45:57I have been thinking that this is Chinese soba since I was a child.
46:03This is the same as before.
46:05The taste of Masago soba is the same as before.
46:09But why is the taste the same for more than 80 years?
46:17I don't know the reason.
46:20I don't know the reason.
46:25Sakaguchi is also an unmarried man.
46:27He is an unmarried man.
46:29The second generation and the third generation are also unmarried men.
46:35The children of the Sakaguchi family, who protect Masago soba, are mostly women.
46:40Therefore, they inherited the taste of unmarried men.
46:45The third-generation detective was originally a truck driver.
46:49He has no experience in the ramen industry.
46:53He was born in a rural area.
46:56He studied every day and was serious every day.
46:59He was able to do what his father was doing at first.
47:05I don't know the reason.
47:08I don't know the reason.
47:12He learned the taste of the ramen.
47:14He learned the taste of the ramen.
47:17He learned the taste of the ramen.
47:25Is there any trace of the third-generation detective?
47:32This is the fourth-generation detective.
47:35This is his son.
47:37This is his fourth-generation detective.
47:39He is 12 years old.
47:41He is the first male detective.
47:44He helps the shop.
47:47He is 12 years old.
47:49He is the first male detective in 100 years.
47:54He is the first male detective in 100 years.
48:00He is the first male detective in 100 years.
48:09He is a good boy.
48:11He is 12 years old.
48:13He is a good boy.
48:17When did you decide to help the shop?
48:20I didn't think I would help the shop.
48:23You didn't think you would help the shop?
48:25You didn't think you would help the shop?
48:27You didn't think you would help the shop?
48:29You don't need a treasure here.
48:31You are the first male detective in 100 years.
48:35He has a dream of shocking.
48:44You can do it while you are in the shop.
48:48I don't think I will help the shop.
48:50You don't think you will help the shop?
48:52You don't think you will help the shop?
48:54You are shocked.
48:56I don't want to be told that I will help the shop.
48:58You are 12 years old.
49:00What is your dream?
49:02I want to be a YouTuber.
49:04Now?
49:08He is crying.
49:10He is crying.
49:12Catch them.
49:14Next week's DELA LABA is 500 yen or less.
49:16It's a very cheap morning.
49:18It's the first time on TV.
49:20You can eat as much as you want.
49:22You can eat as much as you want.
49:24You can eat as much as you want.
49:26You can eat as much as you want.
49:28You can eat as much as you want.