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00:00This episode of Soudattano Company starts from inside the train.
00:07It's the sea!
00:11Yasumoto-san is so excited!
00:13I'm from Nara prefecture, so I get excited when I see the sea.
00:19I can't see it anymore.
00:21Today is a special episode of Soudattano Company.
00:26We are heading to Miyajima-guchi.
00:29I see.
00:31Let's pray.
00:33Let's eat delicious food and have fun today.
00:37That's what I want to do.
00:40Yasumoto-san, what image do you have of Miyajima?
00:43Miyajima?
00:44I shot a movie in Miyajima-guchi.
00:50So you know a lot of places.
00:52You may have been there.
00:54Let's go to Miyajima-guchi, a company that makes delicious food.
01:00I'm looking forward to it.
01:02The train arrived at Hiroden Miyajima-guchi Station in Hatsukaichi City, Hiroshima Prefecture.
01:12Miyajima-guchi is the gateway to Miyajima in the fall of Japan.
01:15More than 2 million tourists visit Miyajima by ferry every year.
01:27Thank you very much.
01:31There are a lot of people waiting for us.
01:34Hello.
01:36Please wave your hand.
01:38Do you take the ferry?
01:40Actually, we don't take the ferry this time.
01:45We have something to do at Miyajima-guchi.
01:50I see.
01:51The company that makes Miyajima's delicious food is Miyajima-guchi, the gateway to Miyajima.
02:00There are a lot of tourists.
02:02There are a lot of tourists.
02:05The company that makes Miyajima's delicious food is Miyajima-guchi, the gateway to Miyajima in the fall of Japan.
02:18What is Miyajima-guchi?
02:23There are a lot of tourists outside the store.
02:28They are waiting for us.
02:31There are a lot of people.
02:33Today is a weekday.
02:36Hello.
02:38We are going to visit Ueno in Anagomeshi.
02:44There are a lot of people waiting for us.
02:46Hello.
02:47Please wait a little longer.
02:49Please wait a little longer.
02:51We are going to interview people.
02:55Let's go ahead. Thank you.
02:59Ueno, a famous store of Anagomeshi, a specialty of Miyajima.
03:03As you can see in front of the store on weekends,
03:08there are a lot of people in the store.
03:15Tourists from all over Japan want to eat Anagomeshi.
03:20This Anagomeshi is baked with fat.
03:29The key to the taste is the secret sauce that has been passed down for more than 100 years since the Meiji era.
03:36In fact, the more you bake it, the more delicious it becomes.
03:40The secret of the secret is hidden.
03:45However, the famous store of Anagomeshi was swallowed up by the waves of the times and was in dire straits.
03:52The one who saved it was Katami, who was left by his ancestor.
03:56That person created a miracle that saved the store.
04:03How did the company overcome the crisis and protect the taste from the Meiji era?
04:10We're going to talk about that grand story.
04:33This time, we're going to talk about the secret of Anagomeshi,
04:38and we're going to visit Hatsukaichi City in Hiroshima Prefecture, one of the three major cities in Japan.
04:46We're going to visit the Anagomeshi Ueno, a famous store that has been around since the Meiji era.
04:55First, let's try the Anagomeshi of the company.
05:00It smells good.
05:03It's not only inside the store, but also from the outside.
05:07Thank you for waiting.
05:09Thank you very much.
05:12And we have the president of the company, Mr. Ueno.
05:15Thank you for having me.
05:17You're Mr. Ueno, right?
05:19Yes, I am.
05:20You're Mr. Ueno, right?
05:21Yes, I am.
05:22Thank you very much.
05:23Can I eat it now?
05:24Yes.
05:25Wow!
05:28It's beautiful.
05:30Yes, it is.
05:31I'm sure you're going to take a picture of it later.
05:33I want to show it to you.
05:35It's beautiful.
05:36It smells good.
05:38It's lined up beautifully.
05:40Before we talk about it, please eat it.
05:44The chopsticks are broken.
05:47Thank you for the food.
05:48Thank you for the food.
05:50When you eat it, there is a strong taste.
05:54Yes.
05:55This is good, isn't it?
05:57If you eat it with rice, the taste will be balanced.
06:02If you eat it with rice, the taste will be balanced.
06:08The sweetness, the flavor, and the exquisiteness of the way it is baked are the techniques.
06:16The texture is clear.
06:18It's fluffy and delicious.
06:22It's a gentle sweetness.
06:25Thank you very much.
06:29Let's continue to listen to the story.
06:31Is that so?
06:32Yes, it is.
06:34I'd like you to find out why Anagomeshi became a hit.
06:39That's a long story.
06:43I want to know your secret.
06:46Yes, I want to know.
06:49The company Anagomeshi was founded 123 years ago, 34 years ago.
06:58Mr. Tanikichi Ueno, the great-grandfather of Mr. Ueno, who ran a rice bowl shop in Miyajima,
07:04came up with the idea of using fresh anago, which can be harvested in Miyajima.
07:10Fresh anago
07:15He was particularly particular about the sauce when baking anago.
07:20In fact, even now, 123 years later, the same recipe is still used,
07:25and it has been used for generations.
07:28The secret of fresh anago
07:32This time, we will go to the site where this sauce is used and show you the secret.
07:40Wow, there's a lot of anago.
07:42This is white-baked, right?
07:44That's right. First, we bake it.
07:47That's nice.
07:48It smells good. It's fragrant.
07:51This is the evidence that it's oily.
07:54When you turn it around, it's fluffy.
07:57I see this a lot. Thank you very much.
08:00This is soy sauce.
08:02This has been around for over 100 years.
08:06We always add more and more.
08:09We consume it like this so that it doesn't change its taste.
08:12Is the recipe for the sauce a secret?
08:17In the old days, there was a time when it was a secret.
08:22Now, he's the one who makes it.
08:26I see.
08:27He's the one who makes it.
08:31What's your name?
08:33I'm Nishimoto.
08:34Mr Nishimoto.
08:35Mr Nishimoto, when you were in charge of making the sauce,
08:44what did you think?
08:47I was wondering if I could do it.
08:50It's a big responsibility, isn't it?
08:53Yes, it's a big pressure.
08:56I was wondering if that was the case.
09:00That's not true.
09:03The secret sauce with a history of 123 years.
09:06Of course, he won't tell us the recipe.
09:10However, it wasn't just the secret sauce that completed the sauce.
09:16The secret sauce was made by Mr Nishimoto.
09:19The secret sauce was made by Mr Nishimoto.
09:22The secret sauce was made by Mr Nishimoto.
09:29After this, we will reveal the secret sauce.
09:34The secret sauce was made by Mr Nishimoto.
09:39The secret sauce was made by Mr Nishimoto.
09:50The secret sauce was made by Mr Nishimoto.
09:57However, a certain process is necessary to complete the sauce.
10:03The secret sauce was made by Mr Nishimoto.
10:07The secret sauce was made by Mr Nishimoto.
10:14First, put the sauce on the grilled eel.
10:20Grill the eel on both sides.
10:27Then put the eel back in the sauce.
10:31The secret sauce was made by Mr Nishimoto.
10:35The secret sauce was made by Mr Nishimoto.
10:40The oil from the eel melts into the sauce.
10:44The taste of the sauce accumulates.
10:48The sauce is used three times to accumulate the oil.
10:54The secret sauce was made by Mr Nishimoto.
10:57The secret sauce was made by Mr Nishimoto.
11:04This is the sauce from the grilled eel.
11:09This is the sauce from the grilled eel.
11:14The sauce has the umami of the eel.
11:25This sauce is sweet and salty.
11:29This sauce is different from ordinary soy sauce.
11:32I can already taste the eel in this sauce.
11:35This is delicious.
11:37This is delicious.
11:42The secret sauce was made by Mr Nishimoto.
11:45The secret sauce was made by Mr Nishimoto.
11:49The sauce has the umami of the eel.
11:56The secret sauce was made by Mr Nishimoto.
12:04The secret sauce was made by Mr Nishimoto.
12:12The secret sauce was made by Mr Nishimoto.
12:17The secret sauce was made by Mr Nishimoto.
12:26The boss told me to wait here.
12:30Where did he go?
12:32I will show you how to sell this.
12:37What kind of style is this?
12:39This is a bento box.
12:41This is a bento box.
12:43How about a bento box?
12:46This is a tea bento.
12:47How about a tea bento?
12:49This is a tea bento.
12:51This is amazing.
12:53The unique selling method of the company was to sell a bento box.
13:03This is a bento box.
13:06This is a bento box.
13:09Why did you decide to sell a bento box?
13:16My grandfather, TANIKICHI, was the only one who contributed to the company.
13:25I also took an exam as a bento shop.
13:29Your grandfather had a good sense of business.
13:36That's great.
13:38That's interesting.
13:39I want you to do it again in this style.
13:44In 1934, the company opened Miyajima Station and sold ANAGOME.
13:52This station was very popular in Japan at that time.
13:59This station became famous as a tourist attraction in Miyajima.
14:06However, in 1934, the glory of this station was over.
14:16World War II broke out.
14:20The production of ANAGOME was suspended due to the shortage of food.
14:30After the war, road construction and construction of the coast changed the sea environment.
14:36ANAGO in Miyajima Station was out of stock.
14:39The company was forced to buy JIANAGO.
14:50This is the place where ANAGO was used.
14:54ANAGO was used as a natural reservoir.
15:00How did ANAGO become out of stock?
15:05Customers who came to buy ANAGO were forced to quit ANAGO.
15:15In the Meiji, Taisho and Showa eras, ANAGO was loved as a specialty of Miyajima.
15:25However, due to the outpouring of JIANAGO, the crisis of losing business is approaching.
15:34Is there no choice but to close ANAGO?
15:39In such despair, Mr. TANIKI, the founder of ANAGO, found ANAGO.
15:48This discovery became a guide to the future of ANAGO.
15:58Due to the outpouring of ANAGO in Miyajima Station,
16:01Mr. TANIKI, the founder of ANAGO, lost the ability to buy JIANAGO, which is the life of ANAGO.
16:10He was facing the crisis of losing business.
16:19At that time, he found the remains of ANAGO left by Mr. TANIKI, the founder of ANAGO.
16:27This is the actual ANAGO.
16:29Oh, it's the original ANAGO.
16:31It's wrinkled.
16:32This ANAGO was piled up like this.
16:36What is the identity of this piece of paper?
16:40It was a traditional wrapping paper used in ANAGO stations since the Meiji era.
16:48This wrapping paper left by Mr. TANIKI, the founder,
16:52is a proof of the history of ANAGO beyond the era.
16:55He showed it to Mr. TANIKI, the founder of ANAGO.
17:03When I saw it, I was very excited.
17:10For us, ANAGO is like a time machine.
17:17I realized that ANAGO is the real ANAGO.
17:23At that time, I just wanted to quit ANAGO.
17:28However, I became more conscious of ANAGO as a specialty store.
17:37The decision made by Mr. TANIKI, the founder, is...
17:43to restore this wrapping paper and send it back to YONI as the original ANAGO.
17:52However, in order to achieve this,
17:54there was a challenge of securing a high-quality ANAGO in place of the original ANAGO in Miyajima.
18:01From here, the fierce battle of President Ueno begins.
18:07First of all, he acquires a license to participate in the auction.
18:13He relies on the taste of JIANAGO, which he has been familiar with since childhood,
18:17and goes on a journey to find the ultimate ANAGO all over the country.
18:24I often wanted to escape.
18:27I didn't want to succeed in my life.
18:31I want to preserve the JIANAGO culture as a food culture.
18:39However, the journey to find ANAGO is a pointless task.
18:46After all, no matter how much he searched, he couldn't find anyone beyond JIANAGO.
18:55Eventually, he flew out of Japan and went abroad.
19:00A few years have passed since he started the challenge.
19:03One day, he finally met his destiny.
19:07That place is the west side of Tsushima in Nagasaki Prefecture,
19:10in the Kankoku-Oki area.
19:13At the bottom of the sea, there are plenty of small crabs and shrimps, which are ANAGO's food.
19:18ANAGO, which grew up eating them, was full of fat
19:22and shone with golden light.
19:31What is the golden ANAGO that the president of ANAGO found at first sight?
19:36It's like this.
19:39This is the golden ANAGO.
19:43It looks like gold.
19:45This is the evidence that ANAGO grew up eating good food.
19:50But it's very energetic.
19:54You're good.
19:57It's gold.
20:00Can you see the gold?
20:05Can I touch it?
20:07No, you don't have to.
20:09This is it.
20:11The middle finger is up, right?
20:13Like this.
20:15It's okay.
20:17You're good.
20:18Is it gold?
20:20It's gold.
20:22It's amazing.
20:24Asuda-san is eating a lot.
20:27Actually.
20:30This is a really good one.
20:32All the white meat is gone.
20:34I'm going to puke.
20:35You're going to puke?
20:36I'm going to puke.
20:37You're a father.
20:40If you raise your children like that,
20:43you're going to puke.
20:47By buying a lot of this golden ANAGO,
20:50the company's ANAGO rice also evolves.
20:55The oil that is absorbed when it is baked
20:57adds a deep umami to the sauce,
20:59and the taste is even richer.
21:07And by restoring the wrapping paper of the bento,
21:11the brand power is further strengthened.
21:15Its popularity exploded again,
21:17and it was revived as a Miyajima specialty
21:20that sells 1,000 meals a day.
21:25This is how the company became the No. 1 Yurugina.
21:32It's amazing.
21:34It's amazing.
21:35Thanks to your ancestors, it was revived.
21:38It's wonderful.
21:40However, Yoshima-san,
21:41the company's growth can't be stopped just by this.
21:45Do you know this?
21:48In Miyahama Onsen, which is near here,
21:51there is a hotel called Sekitei,
21:54which is a garden inn.
21:56ANAGO rice is also provided there.
21:59Not only do you stay at the inn,
22:02but you also cook.
22:04Yes.
22:05I think we should continue to move forward
22:08with the part that we should not compromise
22:10with the food we have prepared.
22:12This is the first Michelin Guide hotel selection
22:15in Japan.
22:17We got the 2 Michelin key.
22:22It's amazing.
22:23It's so amazing that
22:24only 17 out of 6,000 hotels in Japan
22:27were able to get this title.
22:30It's amazing.
22:32It's an evaluation that
22:34you can have a special stay experience.
22:36I see.
22:37In fact, not only this,
22:38but the company's growth can't be stopped.
22:42Here.
22:43What is this?
22:44This is the TWILIGHT EXPRESS Mizukaze
22:46operated by ANAGO.
22:48ANAGO rice is used as the lunch
22:50of this special sleeping train.
22:54It's amazing.
22:55It's warm.
22:56It's freshly made.
22:57You can eat freshly made food.
22:59It's possible.
23:00It's a luxury.
23:02It's amazing to see the scenery
23:05of the train.
23:07If it was closed at that time,
23:09there would be no future like this.
23:11Even if we can't get ANAGO anymore,
23:16even if we can't get ANAGO anymore,
23:19I want to keep the taste of ANAGO
23:22in my son's generation
23:25without letting it go.
23:29Mr. Yoshimoto,
23:30this is the last question.
23:31What did you learn today?
23:33I learned a lot today.
23:36This time,
23:38Tradition is the first step.
23:43Without good ANAGO,
23:45there is no story.
23:47It's the first step
23:50of the initial impulse
23:52or the birth of ANAGO rice.
23:55It's the strength
23:58that is definitely born.
24:00It's amazing.
24:02It's amazing.
24:03It's already in the taste.
24:06Even now,
24:08we think it's delicious
24:10no matter when we eat it.
24:12But I think
24:13this is only countable.
24:16I really learned
24:18how amazing
24:19the first step is.
24:21Thank you very much for today.
24:23Thank you for the meal.