Category
📺
TVTranscript
00:00Oi tai yoi ko umai meisang kin darake
00:06sore wa dou umare? dou hakobare? dou shousha e to todoku no ka?
00:11umai mono wa umai uchi ni tadomoshii puro tachi ga iru
00:15mita na omosa ga wakaru rashikute
00:16ima made uchi no shiitake tabete miruke woishikunai tsu iwaeta koto nai mon da
00:20ikpon zutsu tegaki de
00:22sore ja dame nan desu yo
00:24tada no untenshi janai desu ka
00:25I think the distribution of goods is well-established.
00:32If you follow the process from the production site to the table, you can see the gratefulness and greatness of all professionals.
00:47The documents from the production site will be delivered to you.
00:54Have you ever been to Oita?
00:56I happened to go to Oita last week.
00:58I ate a lot of food there.
01:00What did you eat?
01:02I ate Ryukyu, Toriten, and Seki Saba.
01:09You ate a lot.
01:11I feel like I'm in Oita.
01:13I feel like I'm back in Oita.
01:15I like Toriten, too.
01:17It's delicious.
01:19Where are you from?
01:21I'm from Saitama.
01:23I was born in Saitama.
01:25Have you ever eaten fish?
01:27Yes, I have.
01:29How many kinds of fish are there?
01:31First of all, I will be delivered.
01:35Oita Prefecture is famous for its fish.
01:39Good morning.
01:41Good morning.
01:43Nice to meet you.
01:45Are you Nagakura?
01:47Yes, I'm Nagakura.
01:49We fish with professional skills.
01:52This is a brand fish.
01:54This is Seki Saba.
01:58The name Seki comes from Saga, a mountainous area.
02:03This fish is rich in meat.
02:06This fish has a moderate amount of fat.
02:08This fish is kept fresh.
02:10This fish is transported to various parts of Japan.
02:14Let's eat this fish.
02:17This fish is transported to various parts of Japan.
02:22At 6 a.m.
02:23The ship of Mr. Nagakura leaves the port of Saga.
02:26He goes to the Bungo Aqueduct 10 kilometers from Oita.
02:29The aqueduct is a narrow waterway between land and sea.
02:34Mr. Nagakura is a fisherman who moved here from Hyogo prefecture.
02:39Why did you come to Oita?
02:42There are not many fishermen in Japan.
02:51It's an honor to fish here.
02:54The Bungo Aqueduct is a good place to fish.
02:57The flow of the sea is fast.
03:02This is a good place to fish.
03:07In Saga, there are many changes in the coastal terrain.
03:12The flow of the sea is complicated.
03:14This is a good place to fish.
03:21There are many fishing boats here.
03:28Mr. Nagakura's boat has arrived at the point.
03:34What did you catch?
03:38This is a fish.
03:43I don't use a rod or reel.
03:46I use a hand instead of a rod.
03:49I use a reel instead of a rod.
03:52I used a rod and a reel.
03:55I use a hand instead of a reel.
03:58He uses a hand to catch fish.
04:03He uses a hand to catch fish.
04:13It's hard to catch fish.
04:16I will start fishing.
04:19I hope I can catch a fish.
04:22If you don't catch a fish, you can't catch a fish.
04:24I don't use a rod or reel.
04:26I don't use a rod and reel.
04:28He is waiting for a fish.
04:31I caught a fish.
04:33What is this?
04:36I caught a fish.
04:38What is this?
04:54This is big.
04:56This is a fish.
04:57This is amazing.
05:00This is a big fish.
05:02I caught a fish.
05:04This is a big fish.
05:07I use a reel and a hand.
05:14This is a mackerel.
05:18This is a mackerel.
05:24This is amazing.
05:26He caught a fish.
05:30This is amazing.
05:33I caught a fish.
05:35It's good to be cool.
05:39He is very kind to us.
05:44I don't touch this.
05:49He is very kind to us.
05:54This is my policy.
05:57I don't touch this.
05:58I don't touch this.
06:01I want to keep this in the best condition.
06:07I want to keep this in the best condition.
06:14I usually use my hand.
06:18He caught a fish in 5 hours.
06:20How many fish did he catch?
06:24I caught 9 mackerels and 4 mackerels.
06:28The size of the mackerel is good.
06:31I'm glad I caught this.
06:34We were carried by a professional.
06:38We go to the port.
06:41What happens to the fish?
06:44This is a mackerel.
06:47This is a mackerel.
06:49This is a mackerel.
06:51The next professional is waiting for us.
07:01We were carried by a professional.
07:06This is a fish.
07:10He doesn't hurt the fish.
07:13He doesn't hurt the fish.
07:15What are you doing now?
07:19This is the weight of the fish.
07:21This is the weight of the fish.
07:23This is a fish that I bought at the market.
07:29Do you understand the weight?
07:30Do you understand the weight?
07:31This is a mackerel.
07:34The price of the shellfish is decided by Mr. Kaiko in an instant and memorized in a blink of an eye.
07:44At first glance, it looks rough, but this method is also to distinguish us efficiently and maintain freshness.
07:54If you put it in the microwave, the fish will jump and the scales will come off, so the product value will drop.
08:01I think the stress is high, so I scoop it up from the state of being in the water and see how much this size is, so I buy it.
08:13He is very particular about how to catch it now.
08:15The way he catches it is amazing.
08:18We, who have been bought, will spend a while in the pond of the port.
08:27If the stress is gone, it will be more delicious.
08:33I've never thought about the stress of fish.
08:37I was just thinking about myself.
08:39By the way, what is the price of this shellfish?
08:42I'm sorry, I can't tell you the price.
08:47I'm sorry, I can't show you this.
08:51This is my income.
08:54Thank you very much.
08:56I can't show you.
08:58The next professional goes to us, who spent two nights in the pond of the port.
09:05I have a bad feeling.
09:08The three men were actually trying to help us, the brand fish, so that they could get lost in the night.
09:19It's a quick move.
09:29It's fast.
09:32This is how you close it.
09:34This is how you close it.
09:38Where are you stabbing?
09:40Here.
09:41Above the gills.
09:43There is a spine here.
09:45I stab above it.
09:47He cuts from the head.
09:50By cutting off the spine through the thick blood vessel, he immediately removes the blood that causes itchiness and pain.
09:57It's fast.
09:59This is also a great job.
10:01The professional's skill continues.
10:03This time, he stabs a 50 cm long stick from our nose.
10:12What are you doing?
10:14I'm removing the nerves from the blood.
10:18Nerves?
10:20I've never heard of it.
10:22There is a hole in the spine.
10:25I stab there.
10:26If you just remove the blood from the gills, the fish will run wild.
10:31At that time, the fish's body will be damaged.
10:33The fish will die faster.
10:36I see.
10:38I've heard that you are very polite.
10:46That's right.
10:47That's the name of the brand.
10:49If there is a wound on the gills, I turn the fish to process it.
10:55I see.
10:56For example, if there is a wound on the gills, I turn the fish to process it.
11:03I don't ship this kind of fish.
11:05You don't ship this kind of fish?
11:07No.
11:08The latest precaution is to protect the value of the fish.
11:14Next, he prepares to ship the fish.
11:17The secret to this HAPPU SHIRORU is the same case.
11:24The thickness of the fish is different.
11:30The thicker the fish, the more ice it contains.
11:36Is that so?
11:37Yes.
11:39Furthermore, the mysterious blue sheet is a high-tech technique.
11:54The secret to this HAPPU SHIRORU is a high-tech technique.
12:03I will ship the fish.
12:05We were caught by a large number of fish.
12:08We were caught by a large number of fish.
12:10We were caught by a large number of fish.
12:13We will ship the fish to Tokyo.
12:17We will ship the fish to Tokyo.
12:21This is good news for us.
12:24This is a thin sheet.
12:27This is a thin sheet.
12:32We soak this sheet in water to cool the fish.
12:39The sheet is soaked in water and is a cushion material.
12:44This protects the fish.
12:47Oh, it's true. It doesn't go all the way to the slime.
12:51This is the first time he's given us proof of this brand.
12:59I'm going to pack the dried fish and the soup.
13:03After that, I'm going to put it in the ice.
13:05The professionals have finished their work.
13:08Finally, they depart for the port where the fish are caught.
13:14Next, we're going to take care of the professionals.
13:20The veteran driver, Mr. Kawahara, has arrived.
13:24He changes into a forklift and takes us to the truck.
13:29We're going to Tokyo.
13:32By the way, we're not the only ones who have been packed.
13:35Isaki and Buri, who were also caught in Bungo Suido.
13:40Do you see how carefully and skillfully they're carrying it?
13:48It's nerve-racking to carry it.
13:52There's more.
13:54Before putting it on the forklift, Mr. Kawahara has one more thing to do.
13:59What's that?
14:01This is called a wrap so that the luggage doesn't fall apart.
14:06If you wrap this, it's a big shock to the truck.
14:11You do this kind of work?
14:13That's right.
14:15I heard it's good for belts.
14:18That's right.
14:20Now, they're finally on the truck.
14:23The bar is also set up to fix the box.
14:31No matter what happens on the way, I have to think about the worst-case scenario.
14:38He puts himself in the hands of a reliable professional.
14:40Now, the loading is complete.
14:43It will be delivered to the next stage.
14:50When I go to the site, my manager doesn't wrap me.
14:55He doesn't take care of you?
14:57No, he doesn't.
14:59You have to be a talent to be wrapped.
15:01I want to be wrapped.
15:03We went up to the port of Saganoseki.
15:07Mr. Seki, who has a seat, goes to the airport to leave his luggage to the north while being protected.
15:14He's going to Tokyo.
15:16He's going to make it in time for the morning flight.
15:19I'm leaving.
15:23Mr. Kawahara has been in charge for 21 years.
15:27He is a professional driver who specializes in refrigerated trucks.
15:32Is there anything you're careful about?
15:35Temperature.
15:37Temperature adjustment.
15:39It's completely different in summer and winter.
15:42Temperature is getting higher year by year.
15:46It's completely different from before.
15:49That's what I'm most concerned about right now.
15:52It's past 10 o'clock on the plane that Mr. Seki is on.
15:57However, he has to arrive at 8.30 a.m. because it's a special queue for four cars.
16:03It's an hour and a half to get there.
16:05From here in Oita City to the expressway.
16:09Mr. Kawahara is speeding up and carrying me.
16:14I thought.
16:16But I'm taking a break.
16:18Are you taking a break already?
16:20I'm taking a break. I'll have breakfast.
16:23It's the driver's breakfast.
16:27It's important.
16:29I have to eat.
16:31I don't need this cut.
16:34Ham sandwich and apple juice?
16:38Can I eat breakfast slowly?
16:40It's okay.
16:41Is it okay?
16:42This is necessary for fish.
16:46If you eat too fast, the temperature will rise.
16:49The ice will melt.
16:52That's why I have to get off at the airport.
16:56I see.
16:58It's easier to keep the temperature in the truck, right?
17:02That's right.
17:03I don't want to be in a hurry.
17:09I see.
17:11I can't do that.
17:13I'm not just a driver.
17:15Thank you for your kind words.
17:19The truck that carries us arrives at Oita Airport at 8.30 a.m.
17:26We head to the business area.
17:32We can only enter the business area.
17:35The staff is excited.
17:37This is the first time I've been to the airport.
17:41The staff takes us to the container.
17:48What are you going to do?
17:50I'm going to put this in a crab container.
17:54Crab?
17:55It looks like a crab.
17:57It looks like a crab.
18:00It's a crab-like container.
18:02It's a crab container.
18:04Even though it's a mackerel and a mackerel, it's complicated to say it's a crab.
18:07We are treated kindly here.
18:10We are put in a crab container by professionals.
18:15After checking the number of crabs, Mr. Kawara's job is over.
18:19Thank you very much.
18:21It took about 20 minutes.
18:24How do you feel now?
18:26I'm relieved.
18:29We have to wait for the container to arrive safely.
18:35It's coming.
18:36It's that container.
18:38It's the one with four containers.
18:40It's a mackerel and a mackerel.
18:44We are put in a container with a mackerel and a mackerel.
18:53It's a mackerel and a mackerel.
18:55Good luck.
18:57Be safe.
18:59Our destination is Tokyo.
19:01What kind of fate is waiting for us?
19:07We are on the straight of Oita.
19:09We arrived at Haneda by a flight of 930 kilometers.
19:16From there, we head to 15 kilometers north by professionals.
19:20There are a lot of delicious food in Toyosu.
19:25However.
19:27It's already been 12 hours since we left Saganoseki.
19:30The ice in the container is still there.
19:33It hasn't crumbled.
19:35There are wounds on our bodies.
19:38We arrived in the midst of various anxieties.
19:42This is the kitchen of Tokyo.
19:44It's Toyosu.
19:46We are transported to Tokyo.
19:49We are transported.
19:51We are on the straight of Sankyo.
19:53We traveled 1200 kilometers.
19:57We are on our way to Toyosu City Hall.
19:59We were told that a staff member from Oita was waiting for us.
20:02We were put on an orange truck from Haneda.
20:08An orange truck has arrived.
20:11It's that truck.
20:12It's here.
20:13It says number one.
20:15It's that one.
20:16It's here.
20:19It's this one.
20:22It's on the truck.
20:23It's on the truck.
20:24It's amazing.
20:26It's here.
20:28It's here.
20:29It's amazing.
20:30We arrived.
20:31Let's hurry up and go.
20:33Let's go.
20:35It's this mood.
20:37The Toyosu City Hall was established in 2018 with the support of the Tsukiji City Hall, which has been in operation for more than 80 years and has supported Japan's food industry.
20:48It's a Japanese kitchen where seafood is collected from ports all over the country.
20:54Among them, we came from Saganoseki.
20:58We came to Sekisaba.
21:03Can you find it?
21:06It's amazing. There are a lot of fish.
21:10I don't know how many fish there are.
21:14I have no idea.
21:16Where is it?
21:18Wait a minute.
21:19It's in front of the jacket shop.
21:22It's next to the jacket shop.
21:24It says Sekisaba.
21:26I found it.
21:28It's this one.
21:29I found it.
21:31We were filled with ice in the port.
21:36It's this one. I'm sure of it.
21:38It's Sekisaba, the water resort.
21:43It feels like we're finally here.
21:46It's lined up.
21:48We were bought by a wholesaler.
21:51We went to a restaurant and a restaurant with a lot of locals.
21:54Here, too, it's the fate of the professionals.
21:58Did you like it?
22:01There are customers who want to taste the local taste.
22:07I feel like I'll buy it if I meet them.
22:10We got a high rating and bought six boxes.
22:14It was worth the long wait.
22:17Kamemoto Shopen, where we were lined up, was founded in 1965.
22:24Other than us, there are many luxury seafood restaurants all over Japan.
22:30They are lined up like this in front of Toyosu.
22:35Put the ice here.
22:42If you put a lid on it, it doesn't matter if you do it or not.
22:47I'm glad to hear that we're being managed properly.
22:53I feel good.
22:55I've been watching you from the beginning.
22:58There's a man who is interested in us.
23:03Can I ask you something?
23:06What did you come here for today?
23:09I came here to buy horse mackerels and horse mackerels.
23:14I also heard that there are horse mackerels.
23:19I heard that this person bought us.
23:30Thank you very much.
23:32What do you think of Oita fish?
23:34I think Oita fish is good.
23:37First of all, the quality of the fish is very good.
23:41First of all, it looks very good.
23:43Customers also like it.
23:45If you eat it, it tastes good.
23:48I'm glad to hear that. Thank you very much.
23:52Next, a man in a black cap.
23:56He seems to be looking at us with a serious look.
24:03Excuse me.
24:05You said you were looking for horse mackerels.
24:08Yes.
24:09By the way, what kind of person are you?
24:12I run a Japanese restaurant.
24:15I buy horse mackerels as much as I can.
24:22If it's possible, I'd like to interview you.
24:29That's great.
24:31I want to see it.
24:36If it's possible, I'd like to interview you.
24:39That's great.
24:41All the staff went to YOKOHAMA.
24:46We traveled 30 kilometers from TOYOTA to YOKOHAMA.
24:53We finally arrived at YOKOHAMA.
24:58We traveled more than 1,200 kilometers.
25:05It's not a big deal.
25:07All the staff is waiting for the goal.
25:12And.
25:13Will it stop?
25:15It seems to have arrived.
25:16Is it here?
25:19It's not even 1000 degrees.
25:23This is a Japanese restaurant called BAIBIN.
25:28This is a famous restaurant famous for its natural eel.
25:37It takes 30 hours to get on the fish.
25:40It's a good place to live.
25:43How does the chef cook us?
25:49This is a seasonal dish.
25:52This is a seasonal dish.
25:57He is on the cutting board.
26:06The texture is good.
26:08I'm disappointed when I cut it.
26:13But this is good.
26:15The texture is good.
26:19He stopped it firmly.
26:21It's beautiful.
26:23The chef is happy to cook.
26:29He is at the highest level.
26:32He knows the reason.
26:36The distribution is established.
26:42The center is also established.
26:44And the people involved are working hard.
26:50Thank you very much.
26:54What do you thank me for?
26:56Did you say that instead of me?
26:58From now on, he will show his skills.
27:03He puts salt in the fish to make it more delicious.
27:07He leaves the fish for a few minutes.
27:10He washes the fish in cold water.
27:12If you soak the fish in cold water, it will be more delicious.
27:17After removing the excess water, he cuts the fish thickly.
27:24All the fish will have the best taste.
27:30The customers will come soon.
27:33This is beautiful.
27:37Will the customers be happy to see me?
27:43I'm sorry to bother you.
27:46This is OITA.
27:49This is SEKI-AJI.
27:52This is amazing.
27:54This is big.
27:56This is OITA's pride, SEKI-AJI.
28:10Thank you very much.
28:13This is delicious.
28:15This is amazing.
28:17Thank you very much.
28:19What kind of attitude is this?
28:21This is different from the taste we usually eat.
28:26This is elegant enough to be called a blue fish.
28:32This was originally a tasting dish.
28:34Is that so?
28:37SEKI-AJI was made by professionals.
28:41The professionals made SEKI-AJI delicious.
28:46I was able to see such a wonderful moment.
28:53I'm glad.
28:55I'm glad.
28:57Why don't you ask the staff?
29:00This is amazing.
29:02This is the first time I've seen SEKI-AJI in the mouth of a customer.
29:07I'm glad.
29:09This is a strange feeling.
29:11I haven't done anything yet.
29:13This is a sense of accomplishment.
29:15This is a sense of accomplishment that I have seen.
29:17I ate SEKI-AJI for two days.
29:22After that, I was able to eat SEKI-AJI in a few hours.
29:27This is a bridge from professional to professional.
29:30This is amazing.
29:33That's right.
29:35I will be delivered.
29:37The next dish from OITA is the best in Japan.
29:43The number of hot springs in Japan is also the best in Japan.
29:50This is a familiar ingredient that is distributed from YAMAOKA to all over Japan.
29:56Can I climb this?
30:01Can I climb this?
30:03Is this possible?
30:08Is this such a place?
30:10The side of the road is very broken.
30:13Is this okay?
30:15There is such a place.
30:20What is this?
30:22What is this?
30:24This is a small tree.
30:26This is a small tree.
30:27This is a raw wood used for cultivation.
30:29There is also a big tree over there.
30:32This is a very large area.
30:34This is how it is cultivated.
30:38This is HOSHISHI-TAKEN.
30:41HOSHISHI-TAKEN has been the best in Japan for 20 years.
30:44HOSHISHI-TAKEN is thick and attractive.
30:48This is the producer.
30:51Are you TANAKA?
30:53Nice to meet you.
30:56It's raining.
30:59Nice to meet you.
31:01This is a very large area.
31:03This is a large area.
31:06How large is this?
31:08This is about 20,000 square meters.
31:12Is this 20,000 square meters?
31:13The tennis court is about 100 square meters.
31:17TANAKA NOBUYUKI cultivates 100,000 HODAGI.
31:23This is the same staff as SEKI-SABA.
31:28This is the same staff as SEKI-SABA.
31:32Why does TANAKA-SAN cultivate Shiitake mushrooms?
31:36When I was young, I made flowers and vegetables.
31:42I didn't want to disinfect Shiitake mushrooms.
31:44I didn't have to disinfect Shiitake mushrooms.
31:47So I decided to cultivate Shiitake mushrooms.
31:51Why didn't you disinfect Shiitake mushrooms?
31:53I didn't want to use pesticides.
31:57He is particular about cultivating Shiitake mushrooms.
32:01This is a big one.
32:12TANAKA NOBUYUKI cultivates 100,000 HODAGI.
32:22TANAKA NOBUYUKI cultivates 100,000 HODAGI.
32:25This is HODAGI.
32:30TANAKA NOBUYUKI cultivates 100,000 HODAGI.
32:40Shiitake mushrooms are delivered to me.
32:44There is a lot of Shiitake mushrooms.
32:47This is a lot of Shiitake mushrooms.
32:51TANAKA NOBUYUKI cultivates Shiitake mushrooms in the mountains of OITA and BEPPU.
32:55This is a country-recognized organic cultivation.
32:58Even if a small amount of pesticide is mixed from the outside, it is a strict standard that it is eliminated.
33:04Therefore, Shiitake mushrooms are cultivated in a place far away from people.
33:10This is a processing plant where Shiitake mushrooms are cultivated.
33:14This is all Shiitake mushrooms.
33:16Is this all Shiitake mushrooms?
33:18This is shipped to me.
33:22This is a big Shiitake mushroom.
33:26This is a Shiitake mushroom made by TANAKA NOBUYUKI.
33:29This is very thick.
33:31This is a Shiitake mushroom made by TANAKA NOBUYUKI.
33:34This is about 10,000 yen per kilogram.
33:36This is a high-class product.
33:38Please look at this.
33:40The inside of this is beautiful.
33:42This is beautiful and cheap.
33:46This is a big Shiitake mushroom.
33:48This is a big Shiitake mushroom.
33:50I think Shiitake mushrooms are food.
33:53I have never heard that Shiitake mushrooms are not delicious.
33:57If Shiitake mushrooms are delicious, I will eat them.
34:01Do you export Shiitake mushrooms to other countries?
34:05Yes.
34:07I can't export Shiitake mushrooms to other countries unless I have the courage to export them to the United States and Europe.
34:13Of course, Shiitake mushrooms are exported to Japan and other countries.
34:15Shiitake mushrooms are a popular Japanese food.
34:19Shiitake mushrooms are exported to 40 countries, including the UK.
34:24TANAKA NOBUYUKI is proud of Shiitake mushrooms.
34:29Do you know TANAKA NOBUYUKI?
34:32I really want to know what Shiitake mushrooms look like.
34:36I want to know that.
34:41Five days later.
34:43Thank you for your cooperation today.
34:48TANAKA NOBUYUKI is a company that imports Shiitake mushrooms from the UK.
34:52TANAKA NOBUYUKI is a company that imports Shiitake mushrooms from the UK.
34:56I have been using Shiitake mushrooms since the company was established.
35:01I was not satisfied with the quality of Shiitake mushrooms.
35:06I have been looking for good Shiitake mushrooms.
35:11I use Shiitake mushrooms at a company.
35:15How do you cook Shiitake mushrooms?
35:19I use Shiitake mushrooms as a topping.
35:23I also use Shiitake mushrooms in broths.
35:27I also use Shiitake mushrooms in broths.
35:30I also use Shiitake mushrooms in broths.
35:33Your Shiitake mushrooms are the best.
35:38I don't cheat anymore.
35:41I'm glad.
35:43I don't eat a lot of Shiitake mushrooms.
35:48But I want many people to eat Shiitake mushrooms.
35:54The next delivery from OITA arrived here.
36:00Tokyo is Ginza.
36:03This is also a night club.
36:06The staff went there.
36:09Are you waiting?
36:12Please take a break.
36:16Are you okay?
36:18Is this person again?
36:20Is this person again?
36:22This is the first time.
36:24This person is amazing.
36:28What is this person?
36:30This is interesting.
36:32I'm nervous.
36:35Excuse me.
36:37Here is your drink.
36:39This is a club called GLEON.
36:41This is a club that has been open for 48 years.
36:43There are many famous people here.
36:46This is a club that has been loved for many years.
36:49This is a familiar place for OITA.
36:52This is a familiar place for OITA.
36:58I will deliver this.
37:01This is a famous product of OITA, which was loved at a high-end store in Ginza at night.
37:06This is a secret product of OITA.
37:10This is easy.
37:13I found it.
37:15This is a famous product of OITA.
37:18This is a bottle of this season.
37:20This is a famous product of OITA.
37:24This is also a popular product at other high-end clubs.
37:29This is the most popular product.
37:36This is easy to drink.
37:38This is easy to drink.
37:42I was born in Showa 49 in OITA.
37:47I was named after my hometown MIIWA.
37:50I sold 1.2 million bottles of this all over the country.
37:54Is the brand KITCHOM well-known in Ginza?
37:59There are few stores that don't sell this.
38:02Is that so?
38:03This is loved.
38:05I aged the basic MUGI SHOCHU.
38:09This is a mild taste of MUGI.
38:13This is 2,600 yen in a 4-liter bottle.
38:17How did I, who was born in OITA, make this?
38:20How did I find this TARUCHI in Ginza?
38:25Let's go to OITA to find out.
38:33I went to this school.
38:38I met NISHIMURA there.
38:41This is an important place.
38:43This is my face.
38:45This is a factory that makes bottles called TSUBU.
38:49This is what is lined up there.
38:52This is OITA.
38:58This is the soil that becomes the material.
39:02Is this soil like a board?
39:04That's right.
39:05This soil is imported from GIFU.
39:09Is it from GIFU?
39:10The original KITCHOM roots are in GIFU.
39:15I was born 50 years ago.
39:18I used to bring GIFU-style pots.
39:24The material is the same as GIFU's traditional craft MINOYAKI.
39:30The material is the same as GIFU's traditional craft MINOYAKI.
39:33This is made in OITA.
39:39The material is the same as GIFU's traditional craft MINOYAKI.
39:40I don't think it's much different from MINOYAKI.
39:43This is a pot that is made with that particularity.
39:46The kneaded dough is poured into a special mold.
39:50The dough is naturally dried for about an hour.
39:56After removing the mold, the dough is dried at a high temperature for another 10 hours.
40:01In this way, 2400 pieces are made a day by hand.
40:06This is a skill that takes time and effort.
40:14This production number is now at its limit.
40:19This is very difficult.
40:21Speaking of KITCHOM, this is also a skill.
40:25In fact, all the pot craftsmen are dedicated to this.
40:32Is that true?
40:35So each pot has its own personality and taste.
40:42I didn't know this.
40:44There are about 8 or 9 craftsmen.
40:48They are all different people.
40:51So I can't make the same product as one.
40:55Is that okay for KITCHOM?
40:57I sell it as a product.
41:00The contents may be the same, but the pot is different.
41:04I'm particular about that.
41:05Surprisingly, many people don't know that this is handwritten.
41:10I hope you will know this opportunity.
41:13Do you know who wrote this?
41:15I know.
41:16Is that true?
41:17I know everyone.
41:19I know everyone's handwriting.
41:21I know who is who.
41:22That's great.
41:23The staff was impressed by the handwriting.
41:27They are asking for something again.
41:29I brought a piece of paper.
41:31Can you write my name on it?
41:34Why?
41:35You are KOTOUGE.
41:36My name is ONORYOUMA.
41:40That's a cool name.
41:42That's a cool name.
41:44KITCHOM wrote his name.
41:48He is the person who made this interview possible.
41:53That's true.
41:55That's cool.
41:57That's a good introduction.
42:00That's great.
42:03I have to see ONORYOUMA's work.
42:05That's great.
42:07I'm very happy.
42:10He wrote my name.
42:11What are you showing me?
42:14And.
42:16That's great.
42:17This is baked in a kiln for 22 hours.
42:21This is the finished pot.
42:24This is packed in the same factory in OITA.
42:31This is also handcrafted.
42:36It is aged in a pot until it reaches the customer.
42:40This is also a symbol of KITCHOM.
42:43This is made of cork.
42:47KITCHOM was made with great care.
42:51This is 2600 yen.
42:56I want this to be cheaper.
42:59This is too cheap.
43:01This is 1000 yen.
43:03This is a small size.
43:06This is a small size, so it is difficult for many people to use.
43:15However, this is a large size.
43:19And.
43:21This is a handcrafted pot.
43:24KITCHOM receives warmth from many people.
43:27This is delivered to all over the country every day.
43:34This is a store in Ginza.
43:37How much is this?
43:40I forgot.
43:42This is about 30,000 yen.
43:44This is 10 times more than that.
43:46This is the same price as a girl.
43:49This is a reasonable price.
43:54After this, we will eat the famous products of OITA in the studio.
43:58This is locked.
44:00This is cool.
44:04This is SEKI-ASHI, SEKI-SABA, KITCHOM, and SHIITAKE.
44:09This is prepared for you.
44:12I'm glad this came out at this time.
44:19This is very delicious.
44:21This is fresh.
44:23This is delicious.
44:24This is very delicious.
44:25This has a strong stickiness.
44:27You can see how fresh this is.
44:31The glass is different.
44:33Is this broken?
44:35This is locked.
44:37This is cool.
44:39This is delicious.
44:41This is easy to drink.
44:43This is very easy to drink.
44:46What is this?
44:49This is KASU-ZUKE.
44:51This is delicious.
44:52This goes well with alcohol.
44:54This was the best.
44:55This is amazing.
44:56There is no program where soju and sashimi come out.
45:00This was over in an instant.
45:02I saw this all the time.
45:04I didn't know the process at all.
45:07There are various professions.
45:09I feel grateful.
45:11I am grateful that I can eat fresh food even if I am in TOKYO.
45:16If there is a next time, I want to eat this style.
45:18I want to eat the style of the director.
45:21I don't look at anything other than the style of the director.