そ～だったのかンパニー 2024年11月10日 宮島名物あなごめし！誕生と味の秘密
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TVTranscript
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.
09:39It was founded in 1834 and has been loved as a secret sauce for 123 years.
09:50The secret sauce has been inherited for generations.
09:56However, a certain process is necessary to complete this sauce.
10:03The secret sauce is hidden in the way of grilling the conger eel that Mr Nishimoto is in charge of.
10:14First, soak the white-grilled conger eel in the sauce.
10:20Then, slowly grill both sides.
10:27Then, put it back in the sauce.
10:31In fact, this process is...
10:40The oil from the freshly grilled conger eel melts into the sauce and the umami accumulates.
10:48In order to accumulate the oil of the conger eel, it is grilled in the sauce three times in total.
10:54The deep flavor of the sauce created the unique flavor.
11:04This is the sauce that came out of the grilled conger eel.
11:09I will eat this as it is.
11:14I can see that the umami of the conger eel is concentrated in this sauce.
11:25It's sweet and salty, but it's different from ordinary soy sauce.
11:31I can already feel the conger eel in this sauce.
11:35It's delicious.
11:37It's delicious.
11:38Thank you very much.
11:41In addition, the conger eel rice is also made with conger eel soup stock.
11:49By boiling in this soup stock, the umami of the conger eel permeates each grain of rice.
11:56This method has been maintained since the Meiji era.
12:04The reason why the conger eel rice of the company is still fascinating people is that it is particular about such details.
12:12Conger eel rice of the company
12:17The unique way of selling conger eel rice that was done at the station in the Meiji era was spread all over the country.
12:26The president of the company told me to wait here.
12:30Where did the president go?
12:32I will show you how to sell conger eel rice.
12:39It says conger eel rice.
12:41How about conger eel rice for lunch?
12:46How about conger eel rice for tea?
12:48Conger eel rice for tea.
12:50This is amazing.
12:53The unique way of selling conger eel rice that the company did was to sell conger eel rice at the station.
13:03This is a lunch box.
13:06This is how it looks.
13:09Why did you decide to sell conger eel rice at the station?
13:16My grandfather, Mr. Tanikichi, contributed to the unique way of selling conger eel rice at the station.
13:24I see.
13:25I got a license as a conger eel rice seller.
13:29Mr. Tanikichi has a good sense of business.
13:36This is great.
13:38This is interesting.
13:39I want you to sell conger eel rice in this style again.
13:44In 1934, the company sold conger eel rice at Miyajima Station, where it had just opened.
13:52At that time, conger eel rice was the mainstream food in Japan.
13:56This station was very popular.
13:59It became famous as a tourist attraction in Miyajima.
14:06However, the glory of conger eel rice ended in 1934.
14:16The Second World War broke out.
14:21The production of conger eel rice was suspended due to the shortage of food.
14:31After the war, road construction and construction of the coast changed the marine environment.
14:37The number of conger eel rice in Miyajima has decreased dramatically.
14:40The company has no way to buy conger eel rice.
14:50This is the place where conger eel rice was used.
14:54I see.
14:55When I wanted to sell conger eel rice, I brought it here.
14:57I see.
14:58This is the place where conger eel rice was used.
15:00What was the effect of the shortage of local conger eel rice?
15:04Customers who came to our restaurant were also influenced by the taste of conger eel rice.
15:08I see.
15:09They were driven to quit conger eel rice.
15:16In the Meiji, Taisho and Showa eras, conger eel rice was loved as a specialty of Miyajima.
15:25However, due to the outbreak of conger eel rice, the crisis of losing business is approaching.
15:35Is there no choice but to close the store?
15:39In such despair, the president of the company found a memorial left by the founder, Mr. Taniki.
15:48This discovery became a guide to the future of the company.
15:55President Ueno
15:58Due to the outbreak of conger eel rice in Miyajima, the president of the company lost the ability to buy conger eel rice.
16:10He was facing a crisis of losing business, as he had to close the store.
16:19At that time, a memorial left by the founder, Mr. Taniki, was found in his family's warehouse.
16:27This is a real one.
16:29Oh, it's an old one.
16:30It's wrinkled.
16:32It was piled up like this.
16:36What is the identity of this piece of paper?
16:40It was a traditional wrapping paper used in the stationery of conger eel rice since the Meiji era.
16:47This wrapping paper left by the founder, Mr. Taniki, is a proof of the history of conger eel rice.
16:55It was shown to President Ueno in front of him.
17:03When I saw it, I was very excited.
17:10For us, it was like a time machine.
17:17I could feel that it was a real piece of paper with a long history.
17:23Until then, I just wanted to quit.
17:28But after I saw this, I wanted to start over as an expert in conger eel rice.
17:36President Ueno decided to start over.
17:40That is...
17:44He wanted to restore this wrapping paper and send it back to the sea as a traditional conger eel rice.
17:52However, in order to achieve this, he had to secure a high-quality conger eel instead of the local conger eel in Miyajima.
18:01From here, President Ueno's fierce battle begins.
18:08First, he obtains a double-digit ticket to participate in the auction.
18:14He relies on the taste of conger eel, which he has been familiar with since childhood, and goes on a journey to find the ultimate conger eel all over the country.
18:25I often wanted to run away.
18:28I didn't want to succeed as a business.
18:31I wanted to continue my career as a chef.
18:40However, the journey to find the ultimate conger eel is a job with no destination.
18:46No matter how much he searched, he couldn't find the ultimate conger eel.
18:53Eventually, he flew out of Japan and went abroad.
18:59A few years have passed since he started the challenge.
19:03One day, he finally met his destiny.
19:06That place is the western side of Tsushima, Nagasaki Prefecture, in the Kankoku-Oki Sea.
19:13At the bottom of the sea, there are a lot of small crabs and shrimps that feed on conger eel.
19:18The conger eel that grew up eating them is full of fat and emits a golden glow.
19:30What is the golden conger eel that President Ueno fell in love with at first sight?
19:35This is what it looks like.
19:37That's right.
19:38This is the golden conger eel.
19:41It's a golden conger eel.
19:42It looks like a golden conger eel.
19:45This is the evidence that the conger eel grew up eating it.
19:49It's very energetic.
19:54You're good.
19:57It's a golden conger eel.
20:00Can you see it?
20:02Good.
20:05Can I hold it?
20:06No, you don't have to.
20:08Can I hold it?
20:09Yes, you can.
20:10The middle finger is up, right?
20:13You can hold it like this.
20:16You're good.
20:18Is it a golden conger eel?
20:19It's a golden conger eel.
20:21It's amazing.
20:24Masuda-san is more energetic than me.
20:27That's right.
20:30This is a really good eel.
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 going to puke.
20:40If you raise a child like that, you're going to puke.
20:46By buying a large amount of this golden conger eel, the company's conger eel rice also evolves.
20:55The oil absorbed during grilling adds a deep umami to the sauce, making the taste even richer.
21:07And by restoring the wrapping paper of the bento, which was a long-cherished wish, the brand power is further strengthened.
21:15Its popularity has exploded again, and it has revived as a Miyajima specialty that sells 1,000 meals a day.
21:27In this way, the company has established a stable position.
21:33That's great.
21:35It's a great revival thanks to your ancestors.
21:38Thank you very much.
21:39That's great.
21:41Mr. Yoshima, the growth of the company doesn't stop here.
21:46Do you know this?
21:49There is a hotel called Sekitei in Miyahama Onsen.
21:57Mr. Anagome provides meals there.
22:00Not only do you stay at the inn, but you also cook.
22:05You can't compromise with your heart's desire to cook.
22:09I think you should keep going.
22:12I saw the Michelin Guide Hotel Selection for the first time in Japan this year, and I got the 2 Michelin key.
22:22That's amazing.
22:23It's amazing that only 17 out of 6,000 hotels in Japan were able to get this title.
22:30That's amazing.
22:32It's an evaluation that you can have a special stay.
22:36I see.
22:37In fact, not only this, but the growth of the company is unstoppable.
22:42This is the Twilight Express Mizukaze operated by JR West Japan.
22:48Mr. Anagome of the company is also used as the lunch of this special bed train.
22:54That's great.
22:55It's warm and freshly made.
22:57You can eat freshly made food.
23:01It's great to see the scenery of the train.
23:06It's amazing.
23:07If the company went bankrupt at that time, there would be no future like this.
23:11Even if there comes a time when we can't make a living,
23:19I want to keep the taste of my son's era.
23:29Mr. Yoshimoto, please tell us about today's lesson.
23:33There are a lot of things today.
23:35This time, the tradition is the first step in a row.
23:42You can't talk without a good word.
23:48The first step in the birth of Atagome-shu is definitely born.
24:00It's amazing.
24:03It's in the taste.
24:06We think it's delicious no matter when we eat it.
24:12I think there are only a few things like this.
24:16I learned how amazing the first step is.
24:21Thank you very much for today.