出川一茂ホラン☆フシギの会 2024年10月29日 フシギツアーIN築地！“言われてみればフシギ”を徹底解明！
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TVTranscript
00:01Fushigi Tour in Tsukiji!
00:07Mr. Tegawa, Mr. Kazushige, and Mr. Horan.
00:09Yes!
00:09This time, we, Koji Inouchi, will find various mysteries in Tsukiji,
00:14and give you a quiz, so please look forward to it!
00:17That's right.
00:18It's early in the morning.
00:196 o'clock!
00:20I'm a little worried about my mouth, is that okay?
00:22No, no, it's a much better morning than late at night.
00:24Oh, really?
00:25Thank you very much.
00:27Tsukiji is crowded with many tourists in the morning.
00:33We will give you a mysterious quiz.
00:37Everyone in front of the TV, please think about it together.
00:43Oh!
00:44It's lined up in the morning, isn't it?
00:46That's right.
00:47Even in the morning.
00:48From 6 o'clock?
00:49Yes.
00:50That's amazing.
00:51This is called a fox shop.
00:53It was established in 1947.
00:55It's a new hormone shop.
00:57A hormone shop.
00:58A fox shop.
01:00What is its specialty?
01:02Oh, it looks delicious!
01:03It's a well-cooked beef hormone with a secret miso sauce.
01:08Oh, I just want to eat this now.
01:10It's a hormone bowl that you put on rice and eat it.
01:14Wow!
01:16This is the best!
01:18Oh, it's here!
01:19Oh, great!
01:20Oh, great!
01:22This must be delicious.
01:23The taste is soaked in.
01:25I'm surprised that it costs 900 yen.
01:27It's cheap.
01:28Thank you for the meal.
01:30Here you go.
01:31How is it?
01:32It's delicious!
01:33It's delicious!
01:35It's soft.
01:36Yes.
01:38It's soft.
01:39It's delicious.
01:41It's a miso sauce.
01:42The texture is good.
01:43It's amazing.
01:46You add it like this, right?
01:48That's right.
01:49I've been making this sauce for a long time.
01:5370 years?
01:54Wow!
01:55The shopkeeper looks like a witch.
01:58She looks like a witch.
02:02That's right.
02:06The reason why this shop serves a hormone bowl with a special miso sauce is...
02:13Originally, it was an izakaya where people ate hormones as fish.
02:19It was served separately from the rice.
02:24However, people who work at Tsukiji told us to put it on the rice and serve it quickly.
02:29That's right.
02:30Can we eat this quickly?
02:31It became a hormone bowl.
02:35Many people at the market are hormone.
02:37That's right. There are many things to do because they are busy.
02:39Mr. Kazushige is probably a hormone too.
02:41It's good to have a restaurant like this.
02:43That's right.
02:45Am I a hormone?
02:47People who used to work at Tsukiji were busy.
02:54That's why there are many fast and delicious dishes.
02:57There are many other reasons.
03:00This shop is open.
03:01This shop is open.
03:02This is TADOKORO SHOTEN.
03:04TADOKORO SHOTEN?
03:05Yes.
03:06What kind of shop is this?
03:07This is a fish roe specialty store.
03:09That's amazing.
03:10There are fish roe professionals.
03:12This shop has been in operation for 50 years.
03:14This fish roe specialty store has been in operation since the beginning.
03:17This is a pasta made with fish roe.
03:20This is a pasta made with fish roe.
03:21This is a pasta made with fish roe.
03:23This is like TOKYO.
03:26I want to run when I see this.
03:28Don't say that.
03:31I ordered a pasta made with a lot of fish roe.
03:35This looks delicious.
03:37This is amazing.
03:40This is made in about 2 minutes.
03:42This is a lot of fish roe.
03:44This is made in a short time.
03:46This looks delicious.
03:48What is the secret of this speed?
03:52I usually make pasta with canned noodles.
03:55After making the pasta with canned noodles, the pasta is boiled for 8 minutes.
03:59That's amazing.
04:00If this is a noodle, it takes about 2 minutes to make it.
04:04The speed and taste are important.
04:06I can't make pasta without being delicious.
04:08That's amazing.
04:10Speaking of Tsukiji, it's all about sushi, isn't it?
04:14Yes.
04:15Sushi, sushi.
04:16At the sushi restaurant we're going to,
04:18it's a restaurant where a certain type of sushi
04:20has been born.
04:22What?
04:23That's right.
04:24At Tsukiji,
04:25a type of sushi that's easy to eat with one hand,
04:27which everyone knows well,
04:29has been born.
04:32Oh, this one?
04:33Yes.
04:34It's Tsukiji Tamazushi.
04:35Wow.
04:36It's been in business for 13 years.
04:39Sushi was born in Tsukiji.
04:43Thank you for waiting.
04:44This is Temaki Sushi.
04:45Oh, Temaki.
04:47Temaki is the first word.
04:48As you know,
04:49it's Temaki Sushi.
04:51The so-called Tsutsu-shaped Temaki Sushi
04:55has been around since the Edo period.
04:57This flower-shaped Temaki Sushi
05:00was born in 1971.
05:03It's not that strange.
05:04At the time,
05:05sushi had a high-class image.
05:08Sendai wanted young people to eat it, too.
05:11It's easier to eat than to run away.
05:13While walking in Ginza,
05:14she saw a scene
05:16and thought of Temaki Sushi.
05:19I got it.
05:20Now,
05:21Tsukiji Fushigi Quiz.
05:23Temaki Sushi was born in Tsukiji.
05:25At the time,
05:26Temaki Sushi was popular among young people.
05:29She came up with Temaki Sushi
05:31based on a hint.
05:32What is the hint?
05:34The hint is this shape.
05:36It looks like something.
05:38Yes, it does.
05:41It's not what I thought.
05:45I drew it.
05:46That shape is the hint, right?
05:48Yes.
05:49I drew it, too.
05:51Here we go.
05:52Wait.
05:53One, two, three.
05:55Wait.
05:56I said I got it.
05:58It's not the shape I know.
06:01I don't know.
06:02Try drawing it.
06:04No.
06:05The shape is different.
06:06But,
06:07it was popular in Ginza.
06:09I saw it in Asadora.
06:13I'm sure it's different.
06:17It's different,
06:18but I like Asadora,
06:20so I'll draw it.
06:21Are you ready?
06:22One, two, three.
06:23Ta-da.
06:25Cup noodles.
06:26Cup noodles were developed
06:31by Hiroki Hasegawa,
06:33who starred in Asadora.
06:35In Ginza,
06:37everyone held a fork
06:39and ate cup noodles
06:41with one hand.
06:43It was fashionable.
06:45Then, it's that.
06:46It's that.
06:47No, it's definitely different.
06:49I'm confident.
06:50I think it's different, too.
06:51You eat cup noodles with a fork.
06:53You don't eat sushi with a fork.
06:55So,
06:56I think it's different.
06:58It's definitely different.
06:59I think it's different, too.
07:01I think it's different, too.
07:02Ten-chan.
07:03Are you ready?
07:04I'm sure it's this.
07:09Soft cream.
07:12Do it as if you're putting out a board.
07:14It's definitely soft cream.
07:16It was popular in Ginza at that time.
07:19That shape.
07:20It's definitely soft cream.
07:22It was in 1970.
07:24I was 6 years old,
07:25so I ate it the most.
07:26When I was 4 years old.
07:27I ate it there, too.
07:28I ate it there, too.
07:29On top of the Marine Tower.
07:30It's fashionable.
07:31Of course.
07:32Because it's Yokohama.
07:33Because it's Yokohama.
07:34It's a toy.
07:35Hajime, open.
07:40I'll tell you this.
07:42If it's ice cream,
07:43it's okay if it's wrong, right?
07:44No, no, no.
07:45Ice cream is ice cream.
07:46Ice cream is the same.
07:47Soft cream and ice cream are different.
07:49It's the same.
07:50Why?
07:51Did something happen today?
07:52It's amazing.
07:53It's very aggressive.
07:56What was popular among young people in Ginza
07:58when sushi was born?
08:03The answer is this.
08:05It's soft cream.
08:09Around 1970,
08:11soft cream was eaten by young people
08:14and it became an explosive boom.
08:19They imitated the shape of soft cream and made sushi.
08:23As a result,
08:24it became more popular than we imagined.
08:29Especially, young women
08:31can see various things on the surface.
08:34It's beautiful, isn't it?
08:35I was fascinated by this shape
08:38and it became popular.
08:41When you like it,
08:42you can eat it easily like hand-rolled sushi.
08:45It's also attractive that there are many one-hand gourmets.
08:50For example,
08:51Marutoyo.
08:53This one-hand gourmet is
08:58Onigiri.
09:02Moreover,
09:03it's quite big.
09:08Onigiri, which people who work at Tsukiji
09:10want to fill their stomach easily,
09:14became this big.
09:17Wow!
09:20Not only big,
09:22there are a lot of delicious ingredients
09:26such as salmon flounder,
09:27which is popular,
09:28and salmon roe.
09:31Among them,
09:33this shrimp is popular.
09:36There is a big shrimp in the rice.
09:42The umami of shrimp and sweet and spicy sauce are addictive.
09:48Moreover,
09:49this is a bread factory, Lupin.
09:53Originally,
09:54it was opened as a resting place for people who work at Tsukiji.
09:59The croissant provided there is very popular.
10:03It's a famous one-hand gourmet representing Tsukiji.
10:08The surface is crispy
10:10and the inside is chewy.
10:13This alone looks delicious,
10:15but among them,
10:20there is a hot red bean paste.
10:26It's a high-volume croissant
10:28which is definitely satisfying.
10:33Wow, there are a lot of people.
10:34Finally, it's 9 o'clock.
10:35There are a lot of people.
10:36It's been a while.
10:38It's so crowded.
10:40It's amazing.
10:41There are a lot of people since 9 o'clock.
10:43Welcome.
10:44Welcome.
10:47Welcome, please.
10:48Nice to meet you.
10:49Welcome.
10:50There are a lot of foreigners speaking English.
10:53Yes, I can speak Korean, too.
10:55Really?
10:56Hello.
10:57Welcome.
10:58Hello.
11:00What do you say in Toshigi dialect?
11:02Welcome.
11:03Welcome.
11:04That's good.
11:06Let's eat.
11:07Let's eat.
11:13It's amazing.
11:15It looks delicious.
11:16It looks delicious.
11:17It's amazing.
11:18Is it a bonito flakes shop?
11:20It's definitely delicious.
11:21It's cool.
11:22This bonito flakes shop
11:25has been in business for at least 5 years.
11:27At least 5 years.
11:28That's amazing.
11:29If you use this bonito flakes to make soup stock,
11:32it will be more delicious than any other.
11:35It looks delicious.
11:36Today, we're going to have a mysterious meeting.
11:41Mr. Degawa has been here before.
11:45Really?
11:46Yes.
11:48I'm glad to hear that.
11:49He came here for training.
11:51Did he come here for training?
11:53I think he was here for half a year.
11:56Half a year?
11:57When he was young, he was in his 20s.
12:00I see.
12:01Have you ever heard of him?
12:03I see.
12:04He's a good man.
12:05A good man.
12:07He's popular.
12:08According to Mr. Degawa,
12:10Mr. Degawa is selling his face without his permission.
12:17Don't say that.
12:19Next is this.
12:20A knife.
12:22A knife.
12:23Tsukiji is famous for fish.
12:25That's amazing.
12:26You need a knife to cut fish.
12:29You need a good tool.
12:31This shop is the best knife shop in Tsukiji.
12:36That's interesting.
12:37There are 6 shops in the market outside of Tsukiji.
12:44Because of the high quality,
12:46many foreign chefs come here to buy their knives.
12:51I'm a sushi chef in Miami.
12:56It's delicious.
12:58Japanese knives are perfect for sushi.
13:01You can cut fish smoothly.
13:04Isn't that amazing?
13:06It's a long knife.
13:07What do you use it for?
13:09Can I use this knife?
13:11You can use this one, too.
13:13There are a lot of knives.
13:17That's amazing.
13:18Can you cut a whale with this?
13:20It's huge.
13:21These knives are for tuna.
13:24They are for tuna.
13:26I've never seen the one on the far right.
13:29This is a tuna knife I used to use.
13:32I see.
13:33I use this long knife now.
13:36Do you use this knife now?
13:38I used to use a normal knife.
13:41I used to cut fish like this.
13:43I see.
13:45How much does a tuna knife cost?
13:48A small one costs about 50,000 yen.
13:51A long one costs about 500,000 yen.
13:54That's expensive.
13:57Tsukiji's strange quiz.
14:00There is a famous phrase that originated from the process of making knives and swords.
14:05What is that phrase?
14:07The hint is the sound of an iron.
14:12Mr. Tegawa and Mr. Katsushige have said it once.
14:17What is the phrase that originated from the sound of a sword?
14:28What is the phrase that originated from the sound of a sword?
14:33It's a common phrase.
14:36I have no idea.
14:38I have no idea.
14:40Please give me a hint.
14:44I got it!
14:46What?
14:47Why are you looking at the hint?
14:50First, read the hint.
14:53Do I have to read it?
14:55This is a common phrase.
14:57I consulted Mr. Katsushige, but he gave me a strange answer.
15:01This is easy.
15:03What?
15:0510 seconds left.
15:08I have no idea.
15:10Oh, I see.
15:12Did you get it?
15:13I thought of a difficult phrase.
15:16That's a good example.
15:19That's a good example.
15:21This is a good example.
15:24This is a good example.
15:26This is terrible.
15:28Mr. Tegawa, please read the hint.
15:30This is the only answer I have.
15:39I had a birthday party last month.
15:44I had a birthday party.
15:47Mr. Katsushige made a reservation at a good sushi restaurant.
15:52When I was watching YAHOO! the other day, I saw a different photo on Instagram.
16:02You are bare-faced.
16:04That's right.
16:05You are cute.
16:07I thought I did it.
16:09What do you mean?
16:11I changed my appearance.
16:15I'm bare-faced.
16:17I want to promote myself differently.
16:21Don't worry.
16:22I'll take a picture of you.
16:25I think so.
16:27I want to take a picture with the cake.
16:29I eat the cake while I'm on standby.
16:31The cake will be gone by the time I finish making it.
16:34Do you understand?
16:35I can't eat it because I'm on standby.
16:37I'll take a picture.
16:39I don't have any data.
16:42I'm laughing because Mr. Katsushige is looking for HORAN's news on YAHOO!
16:54What is a famous phrase that originated from the process of making a knife and a sword?
17:00Let's ask Mr. Tegawa.
17:02I'll go first.
17:03This is the only answer.
17:08I asked Mr. Katsushige.
17:11This is the only answer.
17:15Katsushige is not a stupid son.
17:18I asked Mr. Katsushige, but he said no.
17:21I'm sure Mr. Tegawa has heard of this phrase.
17:23Let's say it together.
17:25Ta-da!
17:27Tonchinkan.
17:29Tonchinkan is Tonchinkanjin, right?
17:32Tonchinkanjin.
17:34Tonchinkanjin.
17:36No, Tonchinkan.
17:38There is no such word.
17:41Don't make it up.
17:43There are no two Chin.
17:46Mr. Tegawa, please tell us the correct answer.
17:48The correct answer is Tonchinkan.
17:50Tonchinkan.
17:53When a craftsman makes a sword and a knife,
17:59the sound of Ton, Ten, Kan is the ideal.
18:04But when you start, it changes to the sound of Chin.
18:08It's a high-pitched sound.
18:10That's right.
18:11It doesn't match the location, and it doesn't match the rhythm.
18:13Chin doesn't work.
18:15That's why it's Tonchinkan.
18:17I see.
18:19Ton, Ten, Kan.
18:21What?
18:23You're Tonchinkan.
18:25Let's start with Ton.
18:27Ton, Ten, Kan.
18:29That's a good combination.
18:31Ton, Chin, Kan.
18:33That was a good voice.
18:35Chin.
18:37In a way, this is the correct answer.
18:39In a way, this is the correct answer.
18:41I'm Tonchinkan.
18:43I can't be called a fool forever.
18:45Because it's Oiegei.
18:47Oiegei?
18:49Wait a minute.
18:51There are more gourmet foods for people who work at Tsukiji.
18:55It's in the back.
18:57Here?
18:59I'm sure it's here.
19:01I'm a little hesitant at first.
19:03There's a menu.
19:05Is that so?
19:07Let's go.
19:09I can't go in.
19:11I have to ask.
19:13Is this the place?
19:15It's a Chinese restaurant.
19:17Chinese restaurant?
19:21Excuse me.
19:23That's nice.
19:25It's a Chinese restaurant.
19:27There's a signature of Mr. Hara.
19:29Welcome.
19:31It's a signature of Mr. Hara.
19:33Is this Mr. Komata?
19:35It's not Komata.
19:37It's Mr. Osa.
19:39Mr. Osa is amazing.
19:41It's about 50 years old.
19:43Each signature is heavy.
19:45It's amazing, isn't it?
19:47It's amazing.
19:49There was a brand in Tamagawa.
19:51At that time.
19:53Did you go there?
19:55I got it from there.
19:57Do you like it?
19:59It's good.
20:01If you don't mind, can I get a signature of Mr. Kazushige?
20:03No.
20:05I'll do it for the atmosphere.
20:07I'll do it for the atmosphere.
20:09I'll do it for the atmosphere.
20:11I'll do it for the atmosphere.
20:13Mr. Kazushige is active in the show.
20:15He's not my son.
20:17He has no achievements.
20:19I've seen it.
20:21I'm happy.
20:23I'm happy.
20:25It's a specialty.
20:27I was impressed.
20:29There are 300 items that can be sold here per day.
20:31There are 300 items that can be sold here per day.
20:33It's a popular product.
20:35300 items can be sold per day.
20:37It's a popular menu for people who work at Tsukiji.
20:39It's a popular menu for people who work at Tsukiji.
20:41Thank you for waiting.
20:43It's amazing.
20:45It's a big sumai.
20:47It's a big sumai.
20:53It's the first time to eat such a big one.
20:55It's a big sumai.
20:57It's a big sumai.
20:59It's as big as me.
21:01You can eat it with the sauce.
21:03You can eat it with the sauce.
21:05Why?
21:07You can eat it.
21:09It's a sauce.
21:11It's big.
21:15It looks fluffy.
21:17It's delicious.
21:19The meat is soft and delicious.
21:21It's cheap.
21:23It's easy to eat.
21:25It's cheap.
21:27It's cheap.
21:31It's hot.
21:33Doesn't it look delicious?
21:35Doesn't it look delicious?
21:37Delicious.
21:39It's chewy and delicious.
21:41It's sweet.
21:43It's soft.
21:45Fight the mayonnaise sauce and the mayo sauce.
21:48Fight the mayonnaise sauce and the mayo sauce.
21:49He wants to do that.
21:55It's very expensive.
21:57It's very expensive.
21:59Is the sushi rice big?
22:01It's because my hands are big.
22:03The more I do it,
22:05the bigger it gets.
22:07I'm the biggest.
22:09There are so many people who are hungry,
22:11so I make it as big as possible.
22:13I see.
22:15You make it big to satisfy your hunger.
22:17It's about the size of a baseball C-ball.
22:19I see.
22:21Tsukiji, which flourished as a market for naka-oroshi,
22:24transferred its function to Toyosu.
22:27However,
22:29there are still many restaurants
22:31where cooks can't decide
22:33which one to buy.
22:35This is Tsukiji Uogashi.
22:37It's a restaurant in Toyosu.
22:39We bring the food we bought
22:41here and sell it.
22:43Oh, it's anago.
22:45I love anago.
22:47Is it a restaurant specializing in anago?
22:49Yes.
22:51Wow!
22:53Here's the Tsukiji quiz.
22:55Here's the quiz.
22:57In Kanto,
22:59anago is cut from the back,
23:01but in Kansai,
23:03it's cut from the stomach.
23:05What's the reason?
23:07There's no other reason.
23:09No, no, no.
23:11This is the only reason.
23:13I said it when I was serious.
23:15I said it when I was serious.
23:17I said it when I was serious.
23:19This is Osan.
23:21It's amazing.
23:23Isn't it amazing?
23:25If you'd like,
23:27we can get your autograph.
23:29No, I don't want it.
23:31I don't want it.
23:33I don't want it.
23:35I don't want it.
23:37I don't want it.
23:39I don't want it.
23:41Tsukiji's famous
23:43okami makes
23:45300 jumbo shumai per day.
23:47300 jumbo shumai per day.
23:49How does it taste?
23:51It's good.
23:53Can I say something before I eat?
23:57I'm not living
23:59to be liked by everyone,
24:01but I don't have a good record,
24:03so I don't need an autograph.
24:05I'm not living to be liked by everyone,
24:07but I don't have a good record,
24:09so I don't need an autograph.
24:11Can you give me
24:13100,000?
24:15He probably doesn't need it
24:17while looking at the screen.
24:19Which one?
24:21Even the inside
24:23has meat.
24:25It's good.
24:27Look.
24:29It must be good.
24:33It's good.
24:35It's good.
24:37It's good.
24:39It's big.
24:41It's filling.
24:43It's good.
24:45It's good.
24:47He makes it by hand.
24:49He makes it by hand.
24:51He makes it by hand.
24:53It's a mark of my finger.
24:55It's a mark of my finger.
24:57It's a mark of my finger.
24:59It's a mark of my finger.
25:01It's a mark of my finger.
25:03There's something here.
25:05Here.
25:07This is
25:09Tsukiji Ogashi.
25:11When you come to Tsukiji,
25:13you must stop by here.
25:15When you come to Tsukiji,
25:17the market will be transferred
25:19from Tsukiji.
25:21We don't have enough products.
25:23So the Chinese people
25:25who went to Toyosu
25:27made this place.
25:29I see.
25:31Tsukiji is still full of
25:33delicious food after moving to Toyosu.
25:35Tsukiji is still full of delicious food after moving to Toyosu.
25:37This facility was built
25:39so that the cooks
25:41who work at Tsukiji
25:43can come here.
25:45It's hard for professionals to buy,
25:47so we have all the ingredients.
25:49I see.
25:51Let me show you around.
25:53There's a food court.
25:55There's a food court.
25:59It's like a market.
26:01It's like a market.
26:03It's amazing.
26:05It's clean.
26:07It's a beautiful market.
26:09It's amazing.
26:11The market was opened
26:13in 2018 after moving to Toyosu.
26:15I want to eat crab.
26:17There are about 60 mid-sized restaurants.
26:19Not only the cooks,
26:21but also the general public
26:23can come here easily.
26:25It's a popular spot.
26:27It's a crab.
26:29Good morning.
26:31Good morning.
26:33It's a crab.
26:35Next is this shop.
26:37Anago.
26:39It's a famous shop.
26:41This shop is
26:43a store that sells Anago.
26:45It's a popular shop
26:47because you can buy
26:49fresh Anago.
26:51Wow.
26:53It's amazing.
26:55Wow.
26:57It's Anago.
26:59They cook fresh Anago
27:01at the factory.
27:03It's exquisite.
27:05It must be delicious.
27:07I want to eat it.
27:09In Kanto,
27:11people don't eat Anago
27:13by itself.
27:15We season it
27:17to make it more delicious.
27:19It's good.
27:21I like Anago.
27:23It's a quiz.
27:25It's a quiz.
27:27In Kanto,
27:29Anago is cut from the back,
27:31but in Kansai,
27:33it's cut from the stomach.
27:35The hint is
27:37the personality of Kansai people.
27:39Mr. Kazushige,
27:41you run a sushi shop,
27:43so you must know.
27:45Of course.
27:47As a sushi chef,
27:49I can't miss this part.
27:51I've heard of it,
27:53but I'm not sure if it's right.
27:55Kansai people
27:57have their own personality
27:59and personality.
28:01I think so.
28:03You know why
28:05Anago is cut from the back in Kanto, right?
28:07What?
28:09I like this quiz.
28:11Do you know Anago?
28:13I don't know Anago.
28:15In Kanto,
28:17Anago is cut from the back
28:19to make it look like a seppuku.
28:21In Kanto,
28:23Anago is cut from the back.
28:25In Kansai,
28:27why is it cut from the stomach?
28:29Can I answer?
28:31There's only the first one.
28:33What?
28:35What does that mean?
28:37I don't know.
28:39I don't know.
28:41I don't know.
28:43I can't think of anything else.
28:45I've done this before.
28:47There's no hint.
28:49There's only one hint.
28:51You can use it
28:53when you're serious.
28:55When I'm serious?
29:01Give up?
29:05Okay.
29:09When I'm serious...
29:13Good bye.
29:15Alright.
29:17Okay.
29:19I don't know anymore.
29:21I don't know.
29:23I've heard like this before.
29:25I think so.
29:27I don't know.
29:29So, we're gonna go with this.
29:30Katsue-san and I open at the same time.
29:32Ready, set...
29:33Ta-da!
29:34It's the same.
29:35Yeah.
29:36I want to talk to you after I finish paying.
29:39Something like that.
29:40Because people in Kansai,
29:43even if you watch TV,
29:45they hate people who don't tell the truth.
29:48So, I really like Kansai.
29:52For example, Fukumoto-san who explains baseball,
29:56and Naganishi-san.
29:57He says crazy things.
29:58What kind of face is that?
30:00That's what's funny.
30:02He says the truth.
30:04No matter who thinks about it,
30:07this is the only way.
30:08That's true.
30:08When he's talking seriously,
30:12he gives a hint.
30:13If I didn't know this,
30:16I'd be in trouble as an adult.
30:19That's true.
30:19Of course, Dekawa-san should get to this answer and scold him.
30:23I said that the hint is something you can say when you're serious.
30:29So, it's only real.
30:32No, no, no.
30:34Because this is the only thing you can say when you're serious.
30:38Why is it only real when you open your stomach?
30:41It can't be helped.
30:42Well, it's only real when you open your stomach and talk.
30:46If you say it broadly.
30:47No, seriously.
30:48Why is it only real when you open your stomach?
30:57Please give us the answer.
30:59Osaka is a city of merchants.
31:02So, when you open your stomach and talk,
31:05it's called Harabiraki.
31:07So, it's a city of merchants.
31:09Yes, it is.
31:10By the way, because of the same reason,
31:13eel is called Sebiraki in Kanto.
31:16So, the answer is to open your stomach and talk.
31:18By the way, if you're a sushi chef,
31:20you must know the answer, right?
31:22Of course.
31:23Of course.
31:24Congratulations.
31:27So, the correct answer is Osaka people.
31:29Kansai people open their stomachs and talk.
31:31It's because they have a certified culture.
31:33I see.
31:35There's a shop, too.
31:38They sell vegetables.
31:39It's a cooking shop.
31:40There are a lot of vegetables for cooking.
31:41There are a lot of vegetables for cooking.
31:42Wow, amazing.
31:43It's Matsutake mushroom.
31:44It's Gori.
31:45It's from Japan.
31:46It's Toshihiro Maitake mushroom.
31:47It's true.
31:48You bought it for me.
31:50Of course.
31:51Matsutake mushroom is amazing.
31:53There are Nagano, Iwate, and Hokkaido.
31:57Nagano, Iwate, and Hokkaido.
31:58Yes.
31:59Please come to Saraishu.
32:02Saraishu.
32:03Won't you say it there?
32:04I'm sorry.
32:05I'm sorry for today.
32:07You said it.
32:08I'm sorry.
32:09I see.
32:10I can't say it.
32:11I can't say Saraishu.
32:13I can't say Saraishu.
32:15I'm sorry.
32:18First, I'd like to introduce Hiei.
32:20It's a tuna specialty shop.
32:22It's a tuna specialty shop.
32:24It's a tuna specialty shop.
32:25Yes.
32:26There's a big one.
32:27It's beautiful.
32:28It's amazing.
32:29It's like a professional.
32:30Do you know what it is?
32:32I don't know.
32:33It's amazing.
32:35I don't know what it is, but it's amazing.
32:37How much is this?
32:39If you buy a lump, it's less than 10,000 yen.
32:43Even if it's this size, do you sell it to us?
32:46Of course, we sell anything in this facility.
32:49If it's 100,000 yen, I'd buy it.
32:52It's cheap.
32:53If you go to the store, it's cheaper.
32:55I know because I run a sushi restaurant.
32:57It's cheap.
33:00There is a recommended way to eat a tuna specialty shop.
33:06I'll cut it now.
33:08Please take a look.
33:09You can eat it.
33:10How do you cut it?
33:11It's amazing.
33:12It's a knife from before.
33:15You're using it.
33:16It's a knife I saw at the massage shop.
33:17You're really using it.
33:18It's cool.
33:19The belly is called Otoro.
33:21The most advanced part of the stomach is called Sunazuri.
33:26It's the best part.
33:27It's called Sunazuri.
33:28It's the best part.
33:29You can eat this part more deliciously than you normally do.
33:33How do you cut it?
33:34It's amazing.
33:35I don't want to waste it.
33:38I want to eat it with a spoon.
33:40I have a cat, so I want to give it to the cat.
33:43You don't use a knife from now on.
33:45You can eat it.
33:46Don't you use it?
33:47I don't use it.
33:48This is what I just said.
33:49It's called Sunazuri.
33:50If you look at Otoro, there's a little tendon in it.
33:56It's a delicate work to remove the extra tendon with this bone.
34:04It's oily, so you have to be careful.
34:07You have to hold it down with your hand.
34:09It's hard.
34:10You have to remove the tendon with your hand.
34:15It's hard.
34:16As the name of the process of removing the tendon says,
34:19This is called Nagashi.
34:21I've never heard of it.
34:23This is Otoro without tendon.
34:26You can eat Otoro more deliciously.
34:28Do you sell this at a high-end sushi restaurant?
34:30Yes.
34:31There are many people who sell it at sushi restaurants.
34:34If I go to a sushi restaurant and ask,
34:36Do you have Otoro Hagashi?
34:38It's going to be pretty normal.
34:39You might be hated.
34:40You might be hated.
34:43Let's taste the Hagashi at the studio.
34:49How is it?
34:50This is delicious.
34:51It's delicious.
34:52I'll eat it.
34:56It's soft.
34:59This is delicious.
35:00That's right.
35:01It's delicious.
35:03It's not greasy at all.
35:07It's soft.
35:08That's right.
35:11This is delicious.
35:12This is delicious.
35:13Remove the tendon and only the flesh.
35:17I want rice.
35:20I want rice.
35:22Next is this.
35:26This is Tamagoyaki.
35:28Next is Tamagoyaki.
35:31Excuse me.
35:33In Tsukiji Shoro, the home of Tamagoyaki,
35:36It is served in a skewer so that it can be eaten easily
35:41with a rich dashi-maki egg with secret dashi.
35:46Originally, it was a sushi restaurant,
35:48but fresh seafood became difficult to get due to the food after the war,
35:55and it became very popular to bake Tamagoyaki at the store.
36:01Now, Tamagoyaki is also popular as a one-handed dish.
36:06There are more than 1,000 Tamagoyaki sold a day.
36:12The secret to the number of Tamagoyaki is in the kitchen.
36:17There are many craftsmen.
36:22Is this moving? Is this a belt conveyor belt?
36:25That's right.
36:26Why is this a flow of work?
36:28You can bake everything by yourself,
36:31but there are some parts where each person's habit comes out,
36:35so in order to get used to it,
36:37I made it so that I could make the same shape.
36:41And this unique Tamagoyaki making in Japan
36:49is also very popular with foreign tourists.
36:52There are many tours to see this process.
36:57It's really a craftsmanship.
37:00The teamwork is great.
37:04This is the first time I've eaten a dashi-maki egg.
37:06It's sweet and very delicious.
37:09Next, we would like to find the origin and mystery of food around Tsukiji.
37:16That shop is here.
37:18That shop is here.
37:20Where is it?
37:21Yes.
37:22It's called Shiose Sohonke.
37:26A Japanese confectionery shop?
37:28Shiose Sohonke was founded in 675.
37:33It's a famous Japanese confectionery shop since the Muromachi period.
37:36Muromachi.
37:37Excuse me.
37:39Thank you for coming.
37:41Thank you for coming.
37:43Thank you for coming to Torishima.
37:45Thank you for coming to Torishima.
37:48I'm Torishima.
37:55What's wrong?
37:56I'm sorry. I said it too weakly.
37:59He's a great person.
38:00I'm sorry.
38:03I'm 100 years old this year.
38:07That's great.
38:09That's great.
38:10That's great.
38:11That's great.
38:12That's great.
38:13That's great.
38:14That's great.
38:15That's great.
38:16That's great.
38:17It smells like sweet potatoes.
38:19It smells like sweet potatoes.
38:22It's not a regular confectionery shop.
38:24It's not.
38:29Shiose Sohonke is a famous Japanese confectionery shop since the Muromachi period.
38:35The 34th head chef is here.
38:38He's still active.
38:40He's Eiko Kawashima.
38:41He's 100 years old.
38:42The 34th head chef?
38:43What was the origin of this shop?
38:47Mr. Rinjoin made Japanese manju.
38:51He's from China.
38:53This is our first generation.
38:57Rinjoin, the founder of Shiose Sohonke,
39:00is a monk who came from China during the Muromachi period.
39:05At that time, manju was not a sweet food.
39:09Is that so?
39:11Mr. Rinjoin made sweet manju for the first time using amazurasen.
39:19Amazurasen was the sweetest.
39:24There was no sugar at that time.
39:26I thought manju was sweet.
39:28We thought so, too.
39:30Shiose Sohonke was a shop that produced sweet bean paste and manju with sweet bean paste.
39:37You made manju in the shape of an island.
39:39After that, manju became popular as a sweet tea.
39:42In the Edo period, manju became the most popular.
39:48Toyotomi Hideyoshi and Tokugawa Ieyasu
39:51became the representatives of manju.
39:56This is the number one manju in the Edo period.
39:58Please try it.
39:59Can I try it?
40:01Can I eat it?
40:02Of course.
40:03Go ahead.
40:05I made it small so it's easy to eat.
40:09It smells like sweet potatoes.
40:12Yes, it smells like sweet potatoes.
40:14I can smell the sweet potatoes from my nose.
40:18There is no flour in it.
40:21I put sweet potatoes in the rice flour.
40:26I see.
40:27I kneaded the rice flour.
40:30It's delicious.
40:31It's delicious.
40:32I love this.
40:34I love sweet bean paste, too.
40:36Mr. Hasegawa, look over there.
40:38That's right.
40:39It's amazing.
40:40Did you notice it?
40:41I noticed it when I came in.
40:43It's a very dry space.
40:46It's a strange place.
40:50It's not an ordinary confectionery store.
40:55Here is the Tsukiji mystery quiz.
40:59The president of the Shiose Sohon family, who is famous for sweet bean paste and sweet bean paste manju,
41:06made something in the store because he likes manju.
41:10What is it?
41:14Wait a minute.
41:16It's a P.
41:20If you think about it normally, it's that.
41:22What?
41:23Does it come out if you think about it normally?
41:26If you think about it normally, it's that.
41:28I thought it was too easy.
41:30It has something to do with manju, doesn't it?
41:32That's right.
41:33I want to tell you that it's not an ordinary confectionery store.
41:38But that's what ordinary confectionery stores have, too.
41:41What I'm thinking now.
41:42Then it's not.
41:43It's not.
41:48Is it a pretty big one?
41:50It's big.
41:53It's like this.
41:58There's some kind of gravel around it.
42:02If you look at this, you'll know that you like manju.
42:12Let's go this way.
42:15Because there is.
42:23I don't know at all.
42:25I don't know at all.
42:27Because there are other confectionery stores.
42:29When I first thought about it, I thought it was simple.
42:33This is not.
42:34Absolutely.
42:35Can I?
42:36Then I'll go first.
42:38I'll go first.
42:40Ta-da!
42:41It's a big manju object.
42:44Because you like manju.
42:45That's right.
42:46That's what I thought when I saw it on SNS.
42:52I thought so, too.
42:54Because it's pretty big.
42:56That's right.
42:57It's a big manju object.
43:01White and big.
43:02I thought it was a big manju object, too.
43:08Manju is too big.
43:10So I made it look like a snowman.
43:14Doesn't it look like a manju?
43:17It's white and round.
43:19It's white and round, so I made it look like a cute snowman.
43:23A snowman object.
43:25What about you, Mr. Kawashige?
43:26I thought it would be interesting if I did this.
43:33Eat manju while swimming.
43:35That's a good idea.
43:37There was a pool in front of me.
43:40That's a good idea.
43:42I thought it was a pool where you can drain the water after swimming.
43:49That's a good idea.
43:51I don't know.
43:53Let's drink tea and relax here.
43:55That's right.
43:57The chairman of the Shiose Sohon family, the founder of sweet manju,
44:01made something in the store because he likes manju.
44:10The chairman of the Shiose Sohon family, the founder of sweet manju,
44:14made something in the store because he likes manju.
44:20The answer is...
44:21This one.
44:22It was a tea room.
44:24Why is there a tea room in the store?
44:28Our manju was developed in the world of tea.
44:38I made a tea room because I wanted to make manju for the tea party.
44:43I see.
44:44It's not the level of manju you make in a store.
44:46That's right.
44:47It's a tea room, isn't it?
44:48It's beautiful.
44:49It's amazing.
44:53The correct answer was a tea room.
44:58The winner is Mr. Kawashige.
45:01He will give a gift to the winner.
45:07This is amazing.
45:10Tsukiji, the city of gourmet food that the world pays attention to.
45:15The origin of the name Tsukiji is that it was originally moved to Umetatechi,
45:20which was burned down by a fire.
45:24There is such a thing.
45:27Tsukiji Honganji
45:30Tsukiji Honganji
45:32Tsukiji Honganji
45:34The origin of the name Tsukiji is that it was originally moved to Umetatechi,
45:38which was burned down by a fire.
45:41It's great.
45:42It's great.
45:43I've never heard of it.
45:44It's a strange atmosphere if you think of it as a temple.
45:46It doesn't look like a temple.
45:47No.
45:49Tsukiji Honganji is a magnificent temple that is registered as an important cultural property.
45:55But why is the design like this?
45:59This is India.
46:00It's Indian style.
46:02It's an Indian atmosphere.
46:03That's why I thought it was a little foreign.
46:05That's right.
46:06It's the origin of Buddhism.
46:07I see.
46:08It's the origin of Buddha.
46:09That's right.
46:10Yes.
46:12And the inside of the main hall is a little different from a normal temple.
46:17This is the main hall of Tsukiji Honganji.
46:21In the center, there is a statue of Amida Nyorai.
46:27And on the right side, there is a statue of Shinran Shogun,
46:29who was the founder of the Jodo Shinshu.
46:33This was built in the 9th year of the Showa era.
46:36There was something revolutionary at that time.
46:39First of all, people climbed up the main hall on foot.
46:42That's right.
46:43In the old days, people climbed up the main hall by taking off their shoes.
46:47That's right.
46:48It's a chair seat.
46:49That's right.
46:50Usually, in a temple, there is an image of a saint's seat.
46:54Furthermore, we found something interesting.
46:58Excuse me.
46:59Yes.
47:00Welcome.
47:02It says, would you like to talk to the people of the temple?
47:05You can easily talk to the monks.
47:08You can ask for advice.
47:09You can do anything.
47:11It's a consultation.
47:12It's a consultation.
47:13Yes.
47:15In Tsukiji Honganji,
47:17we set up a consultation reception where visitors can consult with monks.
47:20That's good.
47:21There is no time limit.
47:23Moreover, you can ask for advice for free.
47:27It's a consultation.
47:30It's a monk's consultation.
47:31I heard that there are other strange services.
47:34That's right.
47:35We have started a service that is not very familiar in the temple.
47:40Is that so?
47:41Yes.
47:43Tsukiji Fushigi Quiz
47:47What is the service that Tsukiji Honganji started because they want to cherish the relationship between people?
47:52Please give us a hint.
48:01That's it.
48:02That's it.
48:03You can only walk with your arms.
48:06Please give us the answer.
48:07The answer is this.
48:11It's Tsukiji's Telephone Marriage Consultation Service.
48:15Yes.
48:16Tsukiji Honganji has been conducting a marriage consultation service for 4 years.
48:23It is very popular because it is a temple with a long history, so it is safe to choose a partner.
48:2882 people have succeeded in 4 years.
48:34That's great.
48:35That's the best.
48:36That's correct.
48:37The correct answer was the marriage consultation service.
48:43Next is this.
48:46This is Tsukiji Gindako.
48:49It looks delicious.
48:51Tsukiji Gindako is the best takoyaki chain in Japan with about 500 stores nationwide.
48:59This is the main store.
49:01When did you start running this store?
49:05The first store is in Gunma Prefecture, which is also the representative local area.
49:11I heard that Tsukiji is the main store, so I came here.
49:14The store name is Tsukiji, so I thought it was Tsukiji.
49:20In fact, Tsukiji is the hometown of the founder, Gunma Prefecture.
49:25In the past, the Tsukiji market was called the kitchen of Japan.
49:30I wanted to open a store in Ginza someday, so I named it Gindako.
49:40I see.
49:42And at the end of the 20th anniversary of its founding in 2017,
49:47Tsukiji, which is also in Yago, moved to the main store.
49:53Tsukiji Gindako has a special service that can only be tasted at the main store.
50:00We grate the bonito flakes from Tsukiji and serve them in front of customers.
50:08Only at the main store, the bonito flakes are freshly grated and served in front of you.
50:14You can enjoy takoyaki with a rich flavor of bonito flakes.
50:20Thank you for it.
50:22It looks great.
50:24I'll eat it right away.
50:25The bonito flakes are flying in the wind.
50:28The bonito flakes are flying in the wind.
50:32The bonito flakes are dancing and energetic.
50:36Oh, the wind.
50:40It may be takoyaki without anything on it.
50:42Thank you for it.
50:47I can taste the aroma of bonito flakes.
50:53The octopus itself has a strong flavor.
50:55And it's very filling.
50:58It's...
51:00Oh!
51:03I'm sorry.
51:05Some people are throwing bonito flakes at me.
51:07It's okay.