所さん お届けモノです！2024年11月16日 ふるさと大好き芸能人の１日満喫グルメ（＃383）
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#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
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00:00This program is brought to you by Furusato's favorite entertainer, Anaba Gourmet!
00:09If you follow this plan, you'll be sure to enjoy a wonderful day!
00:12Anaba Gourmet is a program where entertainers who love Furusato can enjoy Anaba Gourmet.
00:20We'll bring you a delicacy that you'll know only when you're born and raised!
00:24You brought something good!
00:27This program is brought to you by Furusato!
00:31Autumn is just around the corner!
00:35I can't wait!
00:37At this time of year, there are 4.72 million tourists from all over the world!
00:44Wow!
00:46There's also a new dish that you can enjoy with the autumn leaves!
00:50For example...
00:53This year, Bae Sui-tsu is popular with tourists!
00:59What's this?
01:01It's a great matcha!
01:03I didn't know that!
01:04What's with this matcha?
01:05What are you going to do with this?
01:07I'm going to put it on here!
01:09I want to lick this!
01:10You want to drink it?
01:12But if you're going to Anaba Gourmet, you want to enjoy local Anaba Gourmet!
01:19And so...
01:22She was born and raised in Gion, and now lives in Kyoto.
01:25She's a celebrity who loves Kyoto!
01:31She's the queen of the school festival, with her bubbly swimsuit!
01:38How did you get out of Kyoto?
01:40Good morning!
01:42I'm Aya Sugimoto!
01:43Do people still say good morning in Kyoto?
01:47Yes, people from all over the country say good morning!
01:52Your high-legged swimsuit is amazing!
01:57It was really popular when I was young!
02:00The angle of the swimsuit was getting sharper and sharper!
02:05The angle of the swimsuit was getting sharper and sharper!
02:10It's gone!
02:11It's twisted once!
02:13It's twisted to the limit!
02:16She's been in love with Kyoto since she was 20 years old.
02:20Since the SNS didn't exist yet, Aya-san has made Kyoto gourmet popular.
02:27That's amazing!
02:29When Aya Sugimoto was introduced to us on a certain program,
02:35a long line of people came in.
02:37There were a lot of phone inquiries.
02:39When I heard that Aya Sugimoto was using it,
02:43it sold about four times as much as usual.
02:4813 years ago, she started living in her beloved hometown again.
02:53This is the origin of gourmet 2.
02:56This is the one-day plan to enjoy Kyoto this fall!
03:03There are still many places in Kyoto that only the locals know about.
03:10Yes, there are!
03:13Let's start with breakfast.
03:14The soul food that I made popular is bread.
03:18Bread?
03:19Is bread the soul food?
03:21Kyoto people mostly eat breakfast bread.
03:24Really?
03:27Kyoto has a lot of bread consumption.
03:31Kyoto has a sense of Japanese food, doesn't it?
03:33That's right!
03:34We hardly eat Japanese breakfast in Kyoto.
03:38Is that the reality?
03:40The breakfast that Aya-san made popular is in Gion, where she was born and raised.
03:45Gion is amazing.
03:47There are famous places such as Kiyomizu-dera and Yasaka Shrine in the middle of Kyoto.
03:55Here we are.
03:57This is Gion, Shirakawa.
04:00This town is beautiful, isn't it?
04:02It has a good atmosphere.
04:05It's quiet.
04:09This was my playground.
04:12I played hide-and-seek and played tag here.
04:15It was like playing in a shrine.
04:20She has been a good friend since she was a child.
04:28I'm Yumiko Nagata.
04:30I'm a classmate in elementary school.
04:33Classmate?
04:35How long have you known each other?
04:37We've known each other for 40 years.
04:39No, 50 years.
04:41I'm sorry.
04:42We've known each other for 50 years.
04:45She has a good style.
04:47She can sing and dance.
04:49As a memory of the school play,
04:52she is a crab and I am a monkey.
04:58She is a blue demon and I am a red demon.
05:01But I'm definitely a good actor.
05:05I'm definitely a good actor.
05:07I felt like I was taken to a good place.
05:11Unfortunately, I'm not popular.
05:13Really?
05:15I'm a man.
05:17All men are scary.
05:19I have a strong sense of justice.
05:21I think I'm a woman boss.
05:25Wait a minute.
05:27I'm scared.
05:30What is the bread that Aya-san loved so much that it became popular?
05:37This is in front of Yasaka Shrine.
05:40I ate it last week.
05:43This is Shizuya-san, who Aya-chan loves.
05:46Here it is.
05:48Let's go in.
05:49Good morning.
05:51Welcome.
05:53Thank you for coming.
05:55Welcome.
05:56Thank you very much.
05:58Here it is.
06:00This is karune.
06:02I've been eating it since I was a kid.
06:04It's a super long seller.
06:07It was born about 50 years ago.
06:10It is still loved today.
06:12Kyokarune.
06:14I'm sure all Kyoto people eat this.
06:19Bread and ham.
06:21Onion slices.
06:23It's really simple and delicious.
06:25It's simple, right?
06:27It's not just simple.
06:30The reason why Kyokarune became famous in Kyoto is the existence of Aya Sugimoto.
06:39As soon as Aya Sugimoto was introduced to me on a certain program,
06:45I got a long line the next day.
06:48There were about 3,000 to 4,000 phone inquiries.
06:53Now there are about 13,000.
06:57Thank you, Aya-san.
06:59Thanks to you, my salary has increased.
07:01That's great.
07:03I'm glad.
07:05In addition to Kyokarune, there is another bread that he loved.
07:12It was a volleyball club.
07:14On Saturdays, I went out of the school to buy bread.
07:20I bought bread.
07:22I often ate beef cutlet sandwich.
07:25Beef cutlet sandwich.
07:27Kyoto people love beef.
07:30It's a beef culture.
07:32I often ate it when I was a child.
07:35Did you eat this when you were a volleyball club in junior high school?
07:38Yes, I did.
07:40That's great.
07:42You should have eaten this after the coming-of-age ceremony.
07:45I didn't eat beef when I was a high school student.
07:50After breakfast, they went to the autumn leaves of Anaba for the first time on TV.
07:59It is Tatsumibashi, which is in the center of Gion.
08:04This is a cherry tree, but there is also a part of a maple tree.
08:09Autumn leaves are really wonderful here.
08:12The best part of this restaurant is the window of Gion Komori's house.
08:22You can enjoy the autumn leaves of this shop while looking at the autumn leaves.
08:27It's a school, isn't it?
08:29That's right.
08:31I highly recommend this restaurant.
08:33That's great.
08:35Next, they had lunch at TOROTORO UDON in ONEUCHI, which is near Tatsumibashi.
08:44This is GONBEI.
08:46The udon here is the best.
08:48It looks very popular.
08:50Hello.
08:52Welcome.
08:55GONBEI was founded in the second year of the Showa era.
08:59Although there are few tourists, it is a hidden specialty store that is also listed in the Bib Gourmand.
09:06This is my father-in-law.
09:08He is my father-in-law.
09:10I see.
09:11I try not to disturb him.
09:13Is there a wind change here?
09:15No, there isn't.
09:19The best selling point of this restaurant is the strong wind.
09:23Udon is served every night with a return that has been passed down since the beginning of the business.
09:30Udon is not as strong as Sanuki.
09:34It's a little softer.
09:36That's Kyoto style.
09:38I see.
09:41Aya, who has been visiting GONBEI for many years, recommends this restaurant.
09:46Here you are.
09:48This is Tanuki Udon.
09:54When it comes to Tanuki Udon, it's different from Kyoto style.
10:01This is amazing.
10:08Aya SUGIMOTO, who was born in Gion and lives in Kyoto, recommends this restaurant.
10:15This is GONBEI's Kyoto style Tanuki Udon, which is recommended for lunch.
10:20This is not a tempura.
10:24This is a fried dish.
10:26I see.
10:27There is a theory that Tanuki Udon was made in this way.
10:30It is said that Maiko cut the fried dish so that it is easy to eat.
10:34I see.
10:35There is also such a theory.
10:37This is a thick sauce.
10:40Is this a thick sauce?
10:41This is very thick.
10:43This is a very thick sauce.
10:45This is very thick.
10:46This is warm.
10:47Kyoto is very cold.
10:49This is very cold.
10:51This is a sauce made with ginger.
10:55This is a very different image.
10:57This is a sauce made with ginger.
11:00I can only eat this in this restaurant.
11:04This is a sauce made with ginger, so it won't cool down.
11:06Kyoto is very cold.
11:09Next is KYOTO MIYAGE recommended by AYA SUGIMOTO, who is good at cooking.
11:14Everything is delicious.
11:16It takes 10 minutes by train from Kyoto.
11:20This is a famous restaurant in SENBON TORII.
11:23This is a famous restaurant in SENBON TORII.
11:25This is a restaurant in FUSHIMI area.
11:28There are many people here.
11:29This is a Japanese-style restaurant where the sake store continues from the Edo period.
11:33This is a Japanese-style restaurant where the sake store continues from the Edo period.
11:36I see.
11:37Is this a restaurant?
11:39It says OKINAYA.
11:41Hello.
11:43I'm sorry to disturb you.
11:45This is a restaurant run by the Kitagawa family, which was established in the early Edo period.
11:53This is a favorite of AYA SUGIMOTO when she lived in TOKYO.
11:59This is a sake.
12:03Is that sake?
12:05Yes.
12:06This sake is called BIHADA.
12:09BIHADA.
12:10This sake is also used as a lotion.
12:17You can drink this sake as a lotion.
12:22You can also use this sake as a lotion.
12:27That's great.
12:28Originally, the maiko in Kyoto used this sake to moisturize their skin.
12:38The outside and inside of this sake are beautiful.
12:41That's right.
12:43AYA SUGIMOTO spread this sake to the world.
12:48AYA SUGIMOTO used this sake.
12:53This sake sold four times as much as usual.
12:56That's great.
12:59AYA SUGIMOTO loves cooking.
13:07AYA SUGIMOTO's all-purpose seasoning that makes any dish delicious.
13:13This is a gift from TOKORO.
13:16This is a sake from DAIGINJO.
13:23This is a sake from DAIGINJO.
13:25This sake is extracted from DAIGINJO.
13:29This sake has a strong scent.
13:32This is sake from Japan.
13:35There are many sake cups.
13:39In the Kitagawa family, this is a tradition.
13:43This is a soft paste.
13:47This is aged for half a year.
13:51This increases the umami of the sake.
13:54This goes well with cooking.
13:58In Hokkaido, there is a restaurant that sells grilled salmon.
14:02This sake is used instead of miso.
14:06This sake has a strong umami.
14:11This sake is good for your health.
14:16AYA SUGIMOTO loves cooking.
14:22She taught me how to make sake.
14:27I drink sake first.
14:29I don't usually drink sake.
14:31This is my first time drinking sake.
14:33Kanto people don't drink sake.
14:37I drink sake.
14:39I drink sake.
14:41This is the taste of sake.
14:44This sake is good for winter.
14:49This sake warms me up.
14:53This sake is a little thick.
14:57If you add a lot of sake, it will become thicker.
15:02If you add burdock, it will be highly rated.
15:06I love burdock.
15:08Burdock is delicious no matter how much you add.
15:11I eat kimchi hot pot.
15:14If you add sake to kimchi hot pot, the taste will change.
15:18This is my first time.
15:20I eat this.
15:22This is delicious.
15:24This doesn't get in the way of kimchi.
15:26This has a deep taste.
15:29Kimchi is also fermented food.
15:32This is a good match.
15:34This is a mild taste.
15:36I want to add this to kimchi hot pot.
15:39This sake warms me up.
15:42This is the soul food of Kyoto.
15:46You said you wanted to put sake on your face.
15:50I wanted to see if this was big.
15:57The dinner is Italian hot pot.
16:02Is this okay?
16:04This is my home.
16:06I go north from Gion.
16:11I came to the Kyoto Fruits Plantation where you can enjoy a variety of crops.
16:19This is a popular place.
16:26This is the origin of SUGIMOTO AYA's career.
16:31This is it.
16:35I made my debut as a model for a kimono show when I was 16 years old.
16:40This is NISHIJINORI.
16:43Are you 16 years old?
16:45This is a pamphlet from that time on the cover.
16:48It's been 40 years, but it's still in good condition.
16:57I invited SUGIMOTO AYA to be a model for this kimono show.
17:02My name is CHIAKI.
17:06CHIAKI was the one who taught the dress and etiquette at that time.
17:10CHIAKI made her debut as a model.
17:15When I was a high school student, I ate a lot.
17:18I was fat, but I couldn't lose weight.
17:22It's been less than a month since I lost weight.
17:25I lost a lot of weight.
17:27I wanted to eat a lot of food.
17:29I wanted to eat a lot of food, but I couldn't.
17:32So I lost weight.
17:35I have a bad gut.
17:38I have a bad gut.
17:42There are many restaurants that are close to their places of memory.
17:45Some restaurants are open twice a month.
17:49There are few people on the street.
17:53A restaurant that is hidden in a place far from the crowd.
17:59This is an unusual place.
18:01Tourists don't have to go there.
18:05The restaurant is located in the center of the city.
18:08There are a lot of canned food and sweets on the wall.
18:12I heard that this restaurant is an Italian restaurant.
18:15I thought it was a high-class restaurant.
18:17What is this?
18:19This is a restaurant with a basic taste.
18:21I used to run an Italian restaurant.
18:24I serve spaghetti and Italian food.
18:27There is another Japanese restaurant.
18:32Mr. TANAKA.
18:33He is not here.
18:35He is not here.
18:37He is not here.
18:40He is not here.
18:41The chef of this restaurant is a Japanese and Italian chef.
18:47This is a beautiful dish.
18:50This is really beautiful.
18:52I used to be a fan of this dish.
18:54I was a fan of this dish when I was an idol.
18:56This is a delicious dish.
18:58This is a dish in the middle of the city.
19:03They are the same age.
19:05They work in a unique way.
19:08They eat Italian food on Mondays.
19:10They eat Japanese food on Tuesdays.
19:11They eat Japanese food on Wednesdays.
19:13This is a strange shift.
19:16They are open until 11 o'clock in the evening.
19:21They leave their work at 10 o'clock because they are far from home.
19:27The chef will go home.
19:30He will leave his work at 10 o'clock.
19:33He will eat canned food.
19:35He will eat canned food.
19:37He will leave his work at 10 o'clock.
19:41This is an Izakaya where there is a chef who is at his own pace.
19:46These two have a long history.
19:53This is an authentic dish.
19:56This is a delicious dish.
20:03What are you doing?
20:17This is SUGIMOTO AYASAN IKITSUKE in Gion, Kyoto.
20:21This is a restaurant for tourists.
20:27These two chefs are loved by the locals.
20:31They have a surprising history.
20:36MITSUHARA is an Italian chef who has been working in Kyoto for 30 years.
20:49TANAKA is a Japanese chef who has been working in Kyoto for 40 years.
20:56He is a chef who has been competing with one arm.
21:01These two chefs are over 60 years old.
21:06They can enjoy cooking reasonably.
21:10I want to eat delicious food at a reasonable price.
21:16AYA wants TOKORO to eat at such a restaurant.
21:24This is a must-eat menu in winter.
21:29This is a Kyoto-style Italian hot pot.
21:32TOKORO, this is for you.
21:35Please open the lid.
21:38This looks delicious.
21:41I have never eaten this.
21:43How to make this is complicated.
21:45First, stir-fry the squid and then make the soup stock.
21:48He is particular about making the soup stock.
21:51This is a secret recipe.
21:55First, stir-fry garlic, onions, and celery in olive oil.
22:04Then add the squid.
22:09I want to eat this.
22:11Add a lot of white wine.
22:15Add homemade tomato sauce.
22:19The most important thing is the Kyoto-style soup stock.
22:29This is a Kyoto-style Italian hot pot.
22:38This looks delicious.
22:40ITADAKIMASU.
22:43I eat this with soup.
22:49I can eat this for a long time.
22:51This is delicious.
22:53This has a deep taste.
22:55This smells like shrimp.
22:57This has a clear base.
22:59That's right.
23:01This has a good tomato taste.
23:06This has a tomato base.
23:09This has a strong taste of soup stock.
23:11This is a Kyoto-style hot pot.
23:13This is the reason why the squid was born.
23:16This is the reason why the squid was born.
23:19This is the reason why the squid was born.
23:22Next time.
23:26Tourist ambassador SHINGO YANAGISAWA will deliver.
23:30Next to HAKONE, ODAWARA's favorite food, ANABA GURUMEN.
23:34I like this ending every week.
23:36Why?
23:38It's a good story of tears.