太田×石井のデララバ 2024年11月13日 開業から半年！中日ビル最新人気店ベスト１０！
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#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
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Short filmTranscript
00:00Tonight, we investigate the current state of the Chūnichi building, which was reborn in April of this year and has been in operation for many years.
00:11Hikari Ōta is walking around the Chūnichi building.
00:15This is the Chūnichi building, which was renovated on April 23rd.
00:19It's the first new landmark in Osaka.
00:22It used to be a very historical building, but it was rebuilt.
00:25It became beautiful.
00:26It became beautiful.
00:27It's like a museum. There are many delicious foods in it.
00:31The first open in Nagoya.
00:32The first open in Nagoya.
00:33The first open in Nagoya.
00:34The first open in Nagoya.
00:35The first open in Nagoya.
00:37I'll do it here every week.
00:38I'll do it here every week.
00:39I'll do it here every week.
00:40In the Chūnichi building, there are blue bottle coffee shops,
00:46curry specialty shops,
00:49curry specialty shops,
00:54and strange land.
00:5793 shops are gathered.
01:0093 shops are gathered.
01:01Famous shops in the Tokai region are gathered.
01:041 in 3 are 80 shops.
01:05So this time,
01:06So this time,
01:07We will conduct a thorough survey of 196 people.
01:09We will conduct a thorough survey of 196 people.
01:10We will rank the most popular shops in the Chūnichi building.
01:11We will rank the most popular shops in the Chūnichi building.
01:15Mr. Deraraba of Chūnichi building and Mr. Jōmu of Chūnichi building also participated.
01:20We will look at which shops are popular in the past six months.
01:26First of all, the 7th place.
01:30Sweets and various matcha sweets.
01:34You can choose as much as you want.
01:36It was pretty good.
01:38The quality of the tea was good.
01:39I went to Yatagarasu.
01:41Yatagarasu.
01:42I went to Yatagarasu.
01:45Yatagarasu is a Japanese tea cafe on the first basement floor.
01:50It's a cafe.
01:51It's rare.
01:52It's a Japanese tea cafe.
01:54There are about 40 types of drinks and sweets using matcha and hoji tea.
02:01There are about 40 types of drinks and sweets using matcha and hoji tea.
02:02After receiving the order, they make tea and finish it.
02:09It's delicious.
02:10I thought it would be more bitter.
02:13It's not bitter at all.
02:14The ice cream has a strong taste of matcha.
02:17I think people who like matcha will love it.
02:19What kind of tea is Yatagarasu?
02:22It has all the menus.
02:24It has all the menus.
02:26It has all the menus.
02:27It has all the menus.
02:28It has all the menus.
02:29It has baked meringue, fruit, and ice cream.
02:36I think Yatagarasu is better with hoji tea.
02:40I think so, too.
02:41I think I would come here if I could eat it on the last day of my life.
02:46Yatagarasu with a passionate shopkeeper.
02:49Pay attention to this.
02:51The amount of money spent on the opening of the Chūnichi-biru.
02:55We closed the store in Imaike that we had been operating for a while.
02:59All the employees are working hard here.
03:02They closed the store and focused only on the Chūnichi-biru.
03:11They closed the store that they had been operating for a while.
03:16That's right.
03:17And they came here.
03:18That's right.
03:19They have a different attitude.
03:22We got a chance to close the store.
03:26All the employees are working hard.
03:28All the employees are working hard.
03:29That's right.
03:30They won't come back.
03:31They might come back.
03:35The owner of DERARABA, SHIMOJI, has a question for OTA.
03:42This is DERAMATCHA PURIN.
03:44DERAMATCHA PURIN?
03:45Yes.
03:46It's a rich pudding.
03:47It looks delicious.
03:48What is it?
03:49It's stylish.
03:50The bottom is a grain of matcha.
03:53Is it a grain of matcha?
03:54The middle is a milk pudding with matcha.
03:58The top is a rich matcha sauce.
04:02I want to change the name to DERARABA MATCHA PURIN.
04:07DERARABA MATCHA PURIN?
04:10I want to sell it with DERARABA MATCHA PURIN.
04:14What?
04:15I have a request.
04:19Can I ask you a question?
04:22Of course.
04:24DERARABA MATCHA PURIN is a limited edition until December 31st.
04:29DERARABA MATCHA PURIN has been renamed to DERARABA MATCHA PURIN.
04:45The sixth place.
04:48My husband said he wanted to eat Spanish food.
04:53So I came here.
04:56There was a delicious restaurant here the other day.
04:59So I came here today.
05:01I went to LA BODEGA.
05:07LA BODEGA is a Spanish restaurant on the third floor.
05:14There is a long line in front of the restaurant.
05:20LA BODEGA.
05:21There is a grill of Iberico pork.
05:24There is an authentic Spanish dish called MUSHROOM AHIJO.
05:31Pay attention to the type of paella here.
05:35Paella is delicious.
05:37In LA BODEGA, there are six types of paella, such as WATARIGANI paella and IKASUMI paella.
05:50Usually, there is only one type of paella.
05:53There are many types of seafood.
05:55There are many types of seafood.
05:58This part is delicious.
06:00There is a lot of rice.
06:04I'm satisfied.
06:05This is a sea urchin paella.
06:09This is a sea urchin paella.
06:15This is a seafood paella.
06:19This is a seafood paella.
06:25This is a seasonal paella.
06:29You can enjoy various flavors.
06:33This is a beef tongue and eel.
06:35This is a seasonal paella.
06:39This is cheese.
06:40This is a roast beef and sea urchin paella.
06:45This is the best combination.
06:48This is a good combination of sea urchin and meat.
06:51This is a combination of umami.
06:53I want to convey this to the audience.
06:57You can eat this until November 30th.
07:01If you are interested, please come early.
07:07This is the top 5.
07:11This is cute and fashionable.
07:15This is a sparkling fruit.
07:17This is a sweet.
07:19This is not too sweet, so it's easy to eat.
07:23This is very delicious.
07:25This is very delicious.
07:27Which store did you go to today?
07:29This is LA MAISON.
07:31This is LA MAISON.
07:33This is LA MAISON, a store that is proud of tarts with a lot of fruit.
07:4052 stores are opened around YOKOHAMA.
07:45There are many stores.
07:47This is a popular store with a long line of female customers.
07:53There are a lot of seasonal fruits.
07:56There are many types of fruits.
07:59There are many types and quantities.
08:03Not only regular menus that can be enjoyed all year round.
08:06Seasonal limited menu using seasonal fruits.
08:10This is sold monthly.
08:16Pay attention to the fruit here.
08:21You can actually see the fruit.
08:24You can actually eat the fruit.
08:26You can choose what you think is delicious.
08:29You can choose what you think is delicious.
08:30According to the characteristics of the fruits purchased in this way.
08:34We adjust the texture of the cream seasoning and tart dough.
08:38We are developing a new type of tart.
08:42This is the 4th place.
08:45YAKIN is a cute name.
08:49I think it's good to give it to people.
08:52It's not heavy, so it's delicious.
08:57Today I went to CARNELLO CASTELLA.
09:02CARNELLO CASTELLA is the main store in MIE.
09:08YAKIN's castella is very popular.
09:12The main store in MIE sells 50,000 pieces of castella a day.
09:19When TORITA GO and RIE MIYAZAWA got married.
09:23This castella was sent to various media companies.
09:30Pay attention to the castella here.
09:33I will eat it.
09:36It's moist and delicious.
09:39It's more moist than the castella I've ever eaten.
09:45It's moist and chewy.
09:48What is the secret?
09:50The secret is in the flour.
09:55We use AYAHIKARI flour from MIE.
10:01AYAHIKARI flour has the best texture when heated.
10:10It is also used in ISE UDON.
10:15It's really moist.
10:19Castella has a rough texture.
10:22It's like a drink.
10:26You don't have to say that.
10:31Let's look at the 10th to 8th places.
10:37Popular stores are gathered from all over the country.
10:42The 10th place is RANKIN, which is loved in Nagoya.
10:49I ate it smoothly.
10:52It was very delicious.
10:53I imagined the thickness of the noodles.
10:58Tempura and rice are delicious.
11:01This is a big hit.
11:03This is TAMON, a tempura KISHIMEN.
11:07TAMON, a tempura KISHIMEN on the 1st basement floor.
11:12There are 10 types of KISHIMEN.
11:19It's lunch time.
11:24There are many people in front of the store.
11:29I ate SUDACHI KISHIMEN today.
11:32When I first ate it, I felt SUDACHI.
11:36When I was eating noodles, I felt SUDACHI.
11:41It was very delicious.
11:44I ate KISHIMEN, a tempura KISHIMEN.
11:47KISHIMEN noodles are thick.
11:50Tempura is easy to mix.
11:53It was delicious.
11:56Among the 10 types of KISHIMEN, what is the most popular menu?
12:02MISOTANUKI.
12:05This is MISOTANUKI.
12:07This is MISOTANUKI in NAGOYA.
12:14MISOTANUKI is a combination of MISO and DASHI.
12:20MISOTANUKI is mild.
12:22MISOTANUKI is thicker than normal KISHIMEN.
12:25MISOTANUKI is thick.
12:27It was very delicious.
12:31This is TAMON in KISHIMEN.
12:34Please come in.
12:37Do you remember me?
12:38I remember you.
12:40I came here again.
12:43This is TAMON in KISHIMEN SUMIYOSHI in NAGOYA.
12:48He is a KISHIMEN lover.
12:50He opened a KISHIMEN specialty store.
12:54This is a very popular store.
12:57TAMON in KISHIMEN SUMIYOSHI in NAGOYA.
13:02His name is the same, but he doesn't run a KISHIMEN store.
13:06There is one person.
13:08Nice to meet you.
13:10I run TAMON in KISHIMEN SUMIYOSHI in NAGOYA.
13:13My name is KAWASHIMA.
13:15Why did you name it TAMON?
13:17I have known TAMON for a long time.
13:20I wanted to open a KISHIMEN store.
13:24I learned a lot about KISHIMEN.
13:29You are like a master.
13:31I started running KISHIMEN because of TAMON.
13:35Did you get the name TAMON?
13:39That's right.
13:40That's a good relationship.
13:42Normally, I wouldn't be able to do that.
13:47TAMON taught the president of KAWASHIMA about KISHIMEN.
13:53Among the 10 types of KISHIMEN, there is one menu that interests me.
13:58What is it?
14:01Curry has a completely different taste.
14:04I'm curious about the taste of curry.
14:07I like the taste of classic curry.
14:11There is a sense of what to choose.
14:15Curry doesn't taste bad.
14:17Curry is delicious.
14:19I like the taste of curry.
14:23TAMON will eat KISHIMEN.
14:30Did TAMON teach you how to make KISHIMEN?
14:35He didn't teach me how to make KISHIMEN.
14:38I didn't hide it from him.
14:40He didn't ask me to teach him.
14:44Will TAMON accept the curry KISHIMEN of the president of KAWASHIMA?
14:53Did you know KAWASHIMA?
14:55I didn't know.
14:58This is TAMON's KISHIMEN.
15:02The dishes are cool.
15:05The dishes are cool.
15:08Do you drink beer?
15:09It doesn't look like the curry of FUDONYA SOBAYA.
15:15It looks like spicy curry.
15:22What is TAMON's evaluation of KAWASHIMA's KISHIMEN?
15:40This is delicious.
15:41This is very spicy.
15:44I like this curry.
15:47This is a spicy curry.
15:49This is a mild curry.
15:51This is easy to eat.
15:53What is TAMON's evaluation of KAWASHIMA's KISHIMEN?
16:00This is good.
16:03This is different from the curry I eat at HOSHIWASAI BINJOU.
16:09How is this curry delicious?
16:10This is similar to KIMA CURRY.
16:13This curry has a strong spiciness.
16:15And this is minced meat.
16:16I think this curry was researched to suit KISHIMEN.
16:22This is a good reference.
16:24I was defeated.
16:27I drink beer.
16:29You didn't ask TAMON about the curry.
16:34Did you want to do it by yourself?
16:38Yes.
16:39I think I grew up listening to TAMON.
16:42I will do what I can do.
16:46TAMON's curry KISHIMEN.
16:48I eat this here.
16:56This is spicy.
16:59This is different from curry UDON.
17:02This is not curry UDON.
17:04This is spicy.
17:06This is a real curry.
17:08I can't eat this.
17:11What did you say?
17:15Look at this.
17:16This is TAMON's TEMPURA KISHIMEN.
17:22This is soft and easy to eat.
17:26This is soft and easy to eat.
17:30I think this is the best noodle in the world.
17:36This is a great noodle.
17:40TAMON's TEMPURA KISHIMEN uses TAMON's noodles.
17:48What is the secret of TAMON's soft noodles?
17:52TAMON's noodles are made by TAMON.
17:58The secret of TAMON's soft noodles is TAMON's wheat.
18:06TAMON developed TAMON's wheat to make TAMON's noodles.
18:10I tried TAMON's wheat.
18:13I think TAMON's wheat is the best.
18:18TAMON's wheat is AICHIKEN's KIGUWAKARI.
18:24TAMON developed TAMON's wheat to make TAMON's noodles.
18:27TAMON's wheat is softer than TAMON's wheat.
18:32TAMON boiled TAMON's noodles in a large pot.
18:38TAMON made TAMON's noodles soft.
18:48What is this?
18:52This machine freezes TAMON's noodles.
18:59Freezing time is 13 minutes.
19:04The temperature of the freezer is minus 38 degrees.
19:08TAMON's noodles are frozen hard.
19:14TAMON's noodles are frozen hard.
19:19It is difficult to boil TAMON's noodles.
19:23If there were no craftsmen, TAMON's noodles would not be delicious.
19:28TAMON's noodles are boiled in the best condition.
19:33TAMON's noodles have the texture of TAMON's noodles.
19:41Why did TAMON make TAMON's noodles so wide?
19:45TAMON's noodles are wide and thin.
19:49TAMON's noodles have a lot of soup.
19:55TAMON's noodles are wide because TAMON mixes TAMON's soup well.
20:03TAMON's noodles are wide and thin.
20:08TAMON's noodles are made with TAMON's soup.
20:15How does TAMON make TAMON's noodles so wide?
20:20Let's go to the central kitchen in NAGOYA.
20:25How does TAMON make TAMON's noodles so wide?
20:29How does TAMON make TAMON's noodles so wide?
20:34Let's go to the central kitchen in NAGOYA.
20:41What is in the pot?
20:47There are many large bags like drip bags.
20:52There are various ingredients in the bag.
20:59What is in the bag?
21:01There are various ingredients in the bag.
21:07NAGOYA's KISHIMEN has a lot of restaurants that make soup with only MURO-ASHI.
21:13It's a luxury.
21:15They make soup with only MURO-ASHI.
21:19There are two more types of MURO-ASHI.
21:22There are five types of MURO-ASHI.
21:26There are two more types of MURO-ASHI.
21:29This is MURO-ASHI.
21:31I can't say this.
21:34One is HIDAKA-KONPAN.
21:38One more is MURO-ASHI.
21:40MURO-ASHI is a food that plays a very important role in making soup.
21:46This is MURO-ASHI.
21:49What is this?
21:51This is IRIKO.
21:53IRIKO has a strong flavor and umami.
21:56IRIKO has an elegant sweetness.
22:00I put salt on it and make soup.
22:04TAMON's deliciousness is TAMON's chewy noodles.
22:10The soup is made from the original five types of ingredients.
22:22This is a wonderful friendship.
22:26I don't know if this is a friendship.
22:28This is a love affair.
22:30This is a collaboration.
22:32This is wonderful.
22:33HOSHIHAOKA SEIMENJO started to make KISHIMEN everyday.
22:38We have the same goal.
22:39We will be rivals.
22:43Is this a love affair?
22:44We have the same goal.
22:45This is a love affair.
22:489th place.
22:51There are a lot of books.
22:54There are novels and magazines.
22:57It's interesting to be able to read various genres of books.
23:03There is a bookstore called BUNKITSU.
23:06I went to BUNKITSU.
23:10The bookstore on the second floor is called BUNKITSU SAKAE.
23:16This is the first exhibition in the Tokai region.
23:20This is located in TENCHIN, FUKUOKA, ROPPONGI, TOKYO.
23:25You can drink as much as you want.
23:28You can read your favorite books.
23:31It's fun to hold a drink and read your favorite books.
23:36If you pay the time fee, you can read 30,000 books.
23:44You can drink more than 10 kinds of drinks.
23:51If you find your favorite book, you can buy it.
23:58I see.
24:00This is a good idea.
24:02Do you read books?
24:04I can read anything.
24:06Can you read OTA-san's book?
24:09I have it.
24:11Really?
24:13It's a Japanese history of the Bakusho problem.
24:16I think it will be useful for studying for the exam.
24:19Is that so?
24:20It's not an exaggeration to say that I was supported by OTA-san when I took the exam.
24:24That's an exaggeration.
24:26That's an exaggeration.
24:28Look at this.
24:32This is a Nagoya-like service.
24:38This is a free toast.
24:44In BUNKITSU SAKAE, not only drinks are served from 7.30 a.m. to 11.00 p.m.
24:51but also free toasts are served as a morning service.
24:59This is a place where morning culture and morning coffee culture are rooted.
25:03I'd like to do it.
25:05It's a great deal.
25:07It's voluminous.
25:09It's delicious.
25:12I'm glad to see this kind of thing.
25:14The number of bookstores is decreasing.
25:16I see.
25:18OTA HIKARI, who loves reading, chooses a book for beginners in BUNKITSU SAKAE.
25:28This is difficult.
25:29This is very popular.
25:32ALGERNON and Hanataba.
25:34Do you know this?
25:37It's all hiragana.
25:39At first, the person who is writing is not good at speaking.
25:46But as you go deeper into the book, it becomes a proper sentence.
25:51It's a method.
25:53What will happen to ALGERNON and Hanataba?
26:00This is a popular masterpiece.
26:02It's easy for beginners to read.
26:05I'm impressed.
26:07You can drink tea in BUNKITSU SAKAE.
26:09That's a good idea.
26:12The eighth place.
26:14This is the only place where you can eat food.
26:16I want to have a life like that.
26:18I want to have such a thing at home.
26:21There are various types of marine plants.
26:23It's a very nice place.
26:27This is the last SAKAE on the first floor.
26:32The last SAKAE on the first floor.
26:37This is a plant and interior shop in TOYOHASHI, AICHI.
26:45This is fashionable.
26:47This is cute.
26:49All the plants are here.
26:51All the candles are fashionable.
26:55I was healed.
26:57This is a dreamlike shop.
27:00There are more than 1,000 types of plants.
27:06This is the best.
27:08This is my first time.
27:10I have grown a lot of plants.
27:12This is a type of hydrangea.
27:14This is a type of hydrangea.
27:16This is a type of hydrangea.
27:18This is a rare hydrangea.
27:20This hydrangea is green and white.
27:25This hydrangea has fine leaves.
27:27This is a combination.
27:29This hydrangea has cute flowers.
27:34The ladies are very excited about hydrangeas.
27:40This is the first time we have met.
27:43The woman in the middle is meeting for the first time today.
27:48We don't know each other.
27:50We are not friends.
27:53I was attracted to this flower.
27:57We are flower friends.
28:01There are more than 1,000 types of plants.
28:03This is the last bloom.
28:05There are 40 years of experience in gardening.
28:09He has something to recommend.
28:14This is it.
28:17This is big.
28:19What is this?
28:21This is a plant called SHIFURERA.
28:24This came from HACHIJOJIMA.
28:28This came from HACHIJOJIMA in the south of TOKYO.
28:30This is a plant with very good branches.
28:34This is called KIKON.
28:37When the humidity is high, roots come out from here.
28:42When the roots come out, it looks like this.
28:46This is amazing.
28:48This is a rare plant.
28:50The size and shape of the roots are rare.
28:55This is like a mangrove.
28:58How much is this?
29:02I can't imagine it at all.
29:05I have never bought this.
29:08I have never bought this.
29:10This is a flower shop run by KAMI-SAN.
29:13If you ask KAMI-SAN, you can get this.
29:20This is 50,000 yen.
29:22I will announce the price.
29:25This is 319,000 yen.
29:28What about today?
29:31There is no such thing.
29:33If you want to deliver this to TOKYO, you can do it for free.
29:38This is free shipping.
29:40This is big.
29:43This is about 300,000 yen.
29:44This is about 100,000 yen.
29:46Our staff will deliver this.
29:47This is about 100,000 yen.
29:49Do you buy this?
29:51I will consider this.
29:57This is the third place.
30:01I went with him.
30:04I was embarrassed because I was fashionable.
30:10The scenery is beautiful, so I feel good.
30:15This is the seventh terrace.
30:20The seventh terrace is a restaurant with a great view on the seventh floor.
30:26You can see the city of SAKAI.
30:28You can taste the best Italian food in this location.
30:36What is the secret of popularity?
30:41When this building was old, there was a restaurant on the rooftop.
30:48This is a rotating restaurant.
30:56I used to come here when I was a child.
30:58I wanted to come here because it was new.
31:03You can see the scenery while eating.
31:07This is a place where you can stay for an hour.
31:13I have a lot of memories here.
31:16I used to go here.
31:18My grandmother took me here.
31:23I know this restaurant.
31:27This restaurant is famous nationwide.
31:31This is a rotating restaurant where you can eat while enjoying the change of the scenery.
31:42In the 1980s, this restaurant opened 50 stores nationwide.
31:49This restaurant was introduced in 1966.
31:58This restaurant is located on the seventh terrace.
32:04This is a round shape.
32:08This is a rotating restaurant.
32:13This is the entrance.
32:18The counter is shaped like a rotating restaurant.
32:27Besides the rotating restaurant, there are other memories of this building.
32:34This building used to be a meeting place.
32:38There used to be a lot of people here.
32:45This building is a meeting place.
32:51The roof of this building is a summer monument.
32:59This building was a place where people were enthusiastic.
33:07This is the video at that time.
33:11This is in front of the building.
33:16Do you know why there are so many people here?
33:22This is the winning parade of DRAGONS.
33:26The correct answer is.
33:30This is the correct answer.
33:33This is the goal of the winning parade.
33:37There are many people on the terrace.
33:40This is the winning parade of DRAGONS.
33:47This building was the goal of the winning parade after winning the league in 1974.
33:59There are so many people that you can't move.
34:07This building was the goal of the winning parade after winning the league in 1974.
34:15I won the league in the year I joined the company.
34:19This is the video of the winning parade.
34:24This is the video of the winning parade after winning the league in the year I joined the company.
34:31This is the final destination of the winning parade.
34:36The players didn't come out for the winning parade.
34:38I made a video of the winning parade for five minutes.
34:41I was praised for the winning parade of the four-year-old and five-year-old.
34:50I was praised for the winning parade of DRAGONS for the first time.
34:55I was praised for my playing for four years.
34:58I was praised for my playing for the four-year-old and five-year-old.
35:03Second place!
35:07Yes!
35:09Second place!
35:13Second place!
35:16It's very popular in Shizuoka prefecture.
35:19There are a lot of chestnut sweets, so I bought a lot of chestnut sweets.
35:24I really like chestnuts.
35:28It was a store run by Ms. Kawakamiya, so I was a little curious and looked around.
35:33I bought some chestnut sweets at Daichi.
35:37Here it is!
35:39Second place!
35:42Daichi Chestnut Sweets is located in front of the front entrance.
35:48In fact, this is a new store run by Ms. Kawakamiya, who is familiar with chestnut kinton, which is very popular every year.
35:58This is a new store run by Ms. Kawakamiya, who is familiar with chestnut kinton, which is very popular every year.
36:03I've never seen chestnut sweets at a regular store, but I've seen a lot of tomato sweets at Daichi.
36:11Yes, not only chestnut sweets, but also sweets with strong sweetness,
36:20such as tomato and tart, which are limited to Shunichibiru.
36:24It's a completely different set from the store run by Ms. Kawakamiya.
36:29What is the biggest attraction of such a strange Daichi?
36:35There are a lot of variations of chestnut sweets.
36:40There are more than 1,000 varieties.
36:45There are more than 250 varieties.
36:49Chestnut sweets that you can enjoy all year round.
36:53This is the best chestnut sweets I've ever eaten.
36:56It's really delicious.
36:59It's sweet and light, and it's easy to eat.
37:01You can eat a whole chestnut without getting tired of it.
37:07My favorite is chestnut can.
37:12I've heard of it.
37:14I've always liked it.
37:16Chestnut kinton is in the smooth rice cake.
37:21It's more moist because it's inside than normal chestnut kinton.
37:26It goes well with the smooth rice cake.
37:29Let's buy this.
37:30I'd like to buy it.
37:32I'd like to buy cookies.
37:34Are you sure?
37:36Cookies?
37:38We recommended each other.
37:40This is delicious.
37:43This is chestnut sabre.
37:45This is really delicious.
37:46I like plain sabre.
37:49When I bite it, I can taste the chestnut.
37:53There are no other chestnut-flavored cookies.
37:57Among them, which is the most popular?
38:02Chestnut kinton.
38:07When it comes to chestnut kinton, it's the smooth rice cake.
38:13This is the chestnut kinton of the season.
38:18It's full of chestnuts.
38:20It's like eating chestnuts.
38:23This is delicious.
38:24It has a strong chestnut flavor.
38:26It's like a real chestnut powder.
38:29It's a natural chestnut flavor.
38:32It's very popular in this season.
38:34It's delicious.
38:43It has a grain of chestnut.
38:47I can feel the chestnut.
38:50At first, it's soft.
38:51But when I bite it, I can taste the chestnut.
38:55It's a waste to swallow it.
38:57From the moment I put it in my mouth, I can feel the flow of time.
39:04The flow of time has stopped.
39:08It's the first time I've heard that.
39:12The flow of time has stopped.
39:15Ena Kawakamiya's chestnut kinton has a strong chestnut flavor.
39:22It's made of chestnuts and sugar.
39:25It has a strong chestnut flavor.
39:30Pay attention to this.
39:32It's the best season to harvest chestnuts in autumn.
39:34It's the best season to harvest chestnuts in autumn.
39:39It was designated by Ena Kawakamiya in Nakatsugawa City, Gifu Prefecture.
39:45There is a huge chestnut farm for four Banterin Dome.
39:55We're going to start harvesting chestnuts.
39:59We're preparing for it now.
40:02We're going to support this mountain by making chestnuts ourselves.
40:07This is Mr. Otake, who manages Ena Kawakamiya's chestnut farm.
40:13There are about 4,500 trees.
40:22When the chestnuts ripen, they fall naturally.
40:28We don't pick chestnuts that have already ripened.
40:30We pick chestnuts that have already fallen.
40:32That's why it's called picking chestnuts.
40:35In the autumn harvest season,
40:37they pick chestnuts that have already fallen while cooperating with nearby farmers every morning.
40:45How many chestnuts do they pick in a day?
40:49When there are a lot of chestnuts, it's about 200 to 300 chestnuts.
40:52So if you count the number of chestnuts, it's more than 1 ton.
40:56What's more surprising is not only the number of chestnuts.
41:01It's big.
41:02The chestnuts are big.
41:03Yes.
41:04The chestnuts you see are big.
41:06That's the difference.
41:09Compared to ordinary chestnuts, the difference in size is obvious.
41:16It's heavy.
41:19Compared to chestnuts.
41:20Compared to chestnuts.
41:21That's right.
41:22Is it easy to understand?
41:26It's hard to understand.
41:28It's hard to understand.
41:30We want to increase the size of the chestnuts that can be picked from one tree.
41:35This is probably different from ordinary trees.
41:40Is it different?
41:42It's sudden, but Ota-san has a question.
41:45Do you know what it is?
41:47Do you know what's different from ordinary trees?
41:54The branches grow horizontally.
41:56I see.
41:59The correct answer is...
42:01It's a tree.
42:03There's a trunk in the middle.
42:05There's actually a trunk here.
42:08Chestnut trees are usually 8 to 15 meters tall.
42:14Then there's no light inside or below.
42:17You can only see the top.
42:19So we intentionally make it low so that the light hits the whole tree.
42:25You're right.
42:27We cut off the trunk of a chestnut tree that is 8 meters tall.
42:32We intentionally make it 2.5 meters low.
42:37By doing this, the light hits all the branches.
42:41The chestnut tree grows bigger.
42:45In addition...
42:47The sunlight increases the sugar content.
42:52The hotter the sun, the sweeter the chestnuts.
42:56After picking up the chestnuts, we use a special machine to remove the chestnuts.
43:01I didn't know there was such a machine.
43:03It's convenient.
43:05These are the chestnuts that have been sun-dried.
43:09They're dirty now.
43:11The soil, the leaves, and the diseases are all dirty.
43:15We have to separate the good chestnuts from the bad ones.
43:19Now, it's time for the three-step sorting process.
43:25It's all done by hand.
43:30First...
43:32Wash it like this.
43:36We separate the chestnuts that have been sun-dried.
43:41We separate the chestnuts that have been sun-dried.
43:45The chestnuts that have been sun-dried are out.
43:50I don't know what it looks like, but if it floats in the water,
43:54it means that there is a cavity inside and the chestnuts are thin.
44:00The chestnuts that have been sun-dried are carried to the main room.
44:06The professionals who know all about chestnuts
44:09separate the damaged chestnuts and the ones eaten by insects.
44:17One of them is Mr. Taguchi, who has been on this road for 13 years.
44:23It's small. Can you see it?
44:26There's a black dot.
44:28It's small.
44:30It's not good.
44:32It's small.
44:34You need glasses.
44:36You can't see it without glasses.
44:40They don't miss even a small cavity.
44:47Finally, they use a roller with a hole to separate them into three sizes, S, M, and L.
44:57Only chestnuts larger than M are used in Enakawakamiya.
45:04They used to make a lot of chestnuts in Nakatsugawa.
45:08But there was a time when people stopped buying chestnuts.
45:14That was more than 20 years ago.
45:17Chestnut farming became popular not only in Enakawakamiya,
45:20but also outside of Enakawakamiya.
45:24To secure the number of chestnuts,
45:27they established their own farm and started growing their own chestnuts.
45:33In addition, they can't secure enough chestnuts,
45:37so they use chestnuts from other farms.
45:43Only good chestnuts will be shipped to Enakawakamiya.
45:46In Enakawakamiya, they start processing from the next morning.
45:51Chestnuts die in about three days.
45:55What?
45:57They need to be processed as soon as possible.
46:00It's so delicate.
46:02Chestnuts deteriorate quickly.
46:04When they fall from the tree, they change color,
46:07making it easier for diseases to spread.
46:11That's why they go to the factory on that day
46:15and start processing from the next morning.
46:21In addition, they are very particular about how to process chestnuts.
46:28First, they steam the chestnuts and crush them finely.
46:34After steaming the chestnuts,
46:36they are refrigerated and stored.
46:39By refrigerating and storing them,
46:42they can keep their freshness and produce good chestnuts every year.
46:48By refrigerating fresh chestnuts,
46:51they can keep their freshness and produce good chestnuts every year.
46:58Who is the winner?
47:11The winner is...
47:15It's my first time in Nagoya, so I want to go there.
47:19It's relaxing.
47:21I want to relax and spend time there.
47:25I'm particular about coffee beans.
47:28I'm the winner.
47:29I'll have a blue-bottle coffee.
47:31On the opening day, there is a long line waiting for two hours.
47:36It's a blue-bottle coffee from San Francisco, USA.
47:42High-quality coffee beans from all over the world are very popular.
47:50This is the No. 1 coffee shop in Tokai, Japan,
47:54which has more than 100 shops all over the world.
47:57People from Tokai, Japan, who are sensitive to trends,
48:00are coming to this shop.
48:04Pay attention to this blue-bottle coffee.
48:07It's a limited-edition for 10 days.
48:12What is it?
48:14It's Nagoya's limited-edition pudding a la mode.
48:19Pudding a la mode.
48:24It has pudding and a lot of fruits.
48:27The fresh cream on top was also very delicious.
48:32The caramel was also a little bitter.
48:35It was delicious.
48:37I got the original pudding this time.
48:41There is also a seasonal pudding.
48:45I'm going to get it next time.
48:48There are a lot of women in this shop.
48:54However, sweets are very popular.
48:59People in Nagoya really like limited-edition and first-time products.
49:07I think this is a very popular ranking.
49:12Next week's DELI LABO is a ranking of the three famous shops in Tokai.
49:18Aichi, Gifu, and Mie, more than 600 people.
49:21Korankei, Gozaisho, Ise Jingu, and Kinkazan.
49:25What is your favorite apricot spot?
49:29What kind of apricot do you want to eat together?