産地直送追跡ドキュメント 私、配送されます！2024年11月16日放送
#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
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TVTranscript
00:00How does it get born, how does it get transported, and how does it reach the consumer?
00:05While the delicious food is delicious, there are reliable professionals.
00:09I can tell the weight when I see it.
00:11I've never said that the shiitake mushrooms I've eaten are not delicious.
00:15I write them down one by one.
00:17It's no good.
00:19You're just a driver.
00:21I have to write down the distribution from the place I took it to the distribution.
00:25I'm not a professional driver.
00:28It is confirmed that the shiitake mushrooms are distributed from the place I took it to the distribution.
00:32If you follow the process thoroughly from the production site to the table, you can see the gratefulness and greatness of all professionals.
00:48The shiitake mushrooms are delivered directly to the production site.
00:54How about you, OITA?
00:56I happened to go to OITA last week.
00:59I ate a variety of food.
01:01What did you eat?
01:03I ate a variety of food.
01:11I feel like I'm back in OITA.
01:16I like OITA, too.
01:18OITA is delicious.
01:20Where are you from?
01:22I'm from SAITAMA.
01:24Have you ever eaten fish?
01:25Yes, I have.
01:27How many kinds of fish do you have?
01:31I'm the first one to be delivered.
01:35OITA is famous for its fish.
01:39Good morning.
01:42I'm looking forward to working with you today.
01:45Are you NAGAKURA?
01:47Yes, I'm NAGAKURA.
01:49We fish with professional skills.
01:52This is a brand fish.
01:55This is SEKI-SABA.
01:59The name of this fish is SAKA-NO-SEKI.
02:04This fish has a lot of meat.
02:06This fish has a lot of fat.
02:09This fish has a lot of freshness.
02:11This fish is delivered to all parts of Japan.
02:15Let's eat this.
02:18This is delivered to all parts of Japan.
02:22At 6 a.m.
02:24NAGAKURA's ship leaves the port of SAKA-NO-SEKI.
02:27It goes to BUNGO SUIDO, 10 kilometers from OITA.
02:29SUIDO is a narrow waterway between land and sea.
02:34NAGAKURA is a fisherman who moved here from SHOGO.
02:39Why did you come to OITA?
02:43There are not many fishermen in Japan.
02:51It's an honor to be able to fish here.
02:55This is BUNGO SUIDO.
02:57The tide of the sea is high.
03:01The tide of the sea is high.
03:03This is a good fishing ground with a lot of fish.
03:07In SAKA-NO-SEKI, there is a lot of change in the coastal terrain.
03:12The tide of the sea is high.
03:14This place is called the SETO of HAYASUI.
03:16This is a place where you can eat delicious fish.
03:21There are many fishing boats here.
03:28NAGAKURA's ship has arrived at the fishing point.
03:34What did you catch?
03:38This is a fishing rod.
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.
03:59Fishing with a hand is a technique for fish.
04:04The amount of fish in the net is the amount of fish that is damaged.
04:07However, if you fish with a hand, you can call it SEKI-AGI or SEKI-SABA.
04:13That's right.
04:14It seems difficult to catch fish.
04:17I will start fishing.
04:19I hope I can catch a fish.
04:22When you can't catch a fish, you can't catch a fish.
04:24I have no fear.
04:27I have no fear.
04:28He is waiting for a fish.
04:31I caught a fish.
04:33What is this?
04:36Did you catch a fish?
04:37I caught a fish.
04:39What is this?
04:54This is a big fish.
04:57This is amazing.
05:00This is a big fish.
05:02I am SEKI-AGI.
05:04I am 35 cm tall.
05:08I use a rod and a reel.
05:14This is SEKI-SABA.
05:18I use a rod and a reel.
05:20I use SEKI-AGI and SEKI-SABA.
05:25This is amazing.
05:26NAGAKURA caught a fish.
05:30This is amazing.
05:33I caught a fish.
05:35It's good to be cool.
05:37I caught a fish.
05:39NAGAKURA is very sensitive to us.
05:44I catch a fish without touching it.
05:50NAGAKURA catches fish quickly and gently.
05:54I don't touch the fish.
05:59I don't touch the fish.
06:01I want to keep the fish in the cleanest condition.
06:08I want to keep the fish in the cleanest condition.
06:14I usually catch fish with my hands.
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 a fish.
06:34We were taken to the port.
06:38We were taken to the port.
06:42What happens to the fish after this?
06:44This is a mackerel.
06:47This is a mackerel.
06:49Mackerel?
06:51The next professional is waiting for us.
07:01We were taken to the port.
07:05This is a mackerel.
07:10This is a mackerel.
07:12This is a mackerel.
07:16What are you doing now?
07:19I weigh the fish.
07:24I weigh the fish.
07:28Do you know the weight of the fish?
07:30Do you know the weight of the fish?
07:32This is a mackerel.
07:34He caught us with his eyes and hands.
07:37He decided the price of the mackerel.
07:41He decided the price of the mackerel.
07:44This method seems to be easy.
07:47This method is to separate us efficiently and maintain freshness.
07:54If we put the fish on the chain, the fish will be broken.
07:58The fish scales will come off.
07:59The price of the fish will be low.
08:01I'm stressed now.
08:04I scoop up the fish from the water.
08:08I check the size of the fish and buy it.
08:13He is very particular about how to catch fish.
08:16He is very particular about how to catch fish.
08:19We were taken to the port.
08:23We spend a long time at the port.
08:27If you don't get stressed, you can eat more delicious food.
08:33I've never thought about the stress of fish.
08:37I was only thinking about myself.
08:39What is the price of this fish?
08:42I can't tell you the price.
08:47I can't show you this.
08:51This is my income.
08:54Thank you very much.
08:56I can't show you this.
08:59We spent two nights at the port.
09:02The next professional comes to us.
09:05I have a bad feeling about this.
09:09There are three men.
09:12They were trying to help us.
09:18They are fast.
09:29They are fast.
09:32This is how you tie the fish.
09:34This is how you tie the fish.
09:38Where do you tie the fish?
09:40I tie the fish on the gills.
09:43I tie the fish on the back bones.
09:48He cuts the fish from the head.
09:50He cuts the fish from the back bones.
09:53He removes the smell of the fish.
09:56He removes the smell of the fish.
09:59This is a great job.
10:01He is a professional.
10:03He uses a 50 cm stick.
10:07He sticks a stick into the fish.
10:11What are you doing?
10:14I am removing the nerves of the fish.
10:17Are you removing the nerves of the fish?
10:19I've never heard of it.
10:22There is a hole in the fish.
10:25I put the fish in that hole.
10:26If you remove the nerves of the fish, the fish will attack you.
10:31The fish will attack you.
10:33The fish will attack you.
10:36I see.
10:39I heard that you take care of all the fish.
10:46That's right.
10:47That's the name of the brand.
10:50If there is a scratch on the fish, I put the fish in the fish tank.
10:55I see.
10:57For example, if there is a scratch on the fish, I put the fish in the fish tank.
11:02I see.
11:04I don't take the fish home.
11:06You don't take the fish home?
11:07I don't take the fish home.
11:08The latest precaution is to protect the value of the fish.
11:15Next is the preparation of the shipment.
11:17The secret of this HAPPU SHIROL is the same case.
11:24This is different.
11:27This is the thickness.
11:29This is the height of the box.
11:30This is thicker.
11:32This is from TOKYO OKURI.
11:34This contains ice.
11:36Is that so?
11:37This contains ice.
11:39Furthermore, the mysterious blue sheet is a high-tech technique.
11:44I way further.
11:49And I thought it would be delivered to the hotel.
11:53OK, I put this here.
11:58And I tried to shoot it with SIME after waiting for a new one.
12:03He sends my letter.
12:05We are waited for an hour at WARANAMI in Oita station.
12:10S媦夜 日焼埼山cation is in our direction.
12:12Wow!
12:13The ship is shipped from the port of Saga to Tokyo,
12:17but the mysterious blue sheet in the box of the hot poach roll
12:21is something that makes us very happy.
12:25This is a water-absorbing sheet.
12:28It's a baby's name.
12:30It has the same air-absorbing material as the sheet.
12:32It's a water-absorbing sheet,
12:34and it cools from the bottom.
12:36So it cools from the top and the bottom.
12:38I see.
12:40What's more,
12:41the water-absorbing sheet protects our bodies
12:44from the cushioning material.
12:47Oh, it's true.
12:48It doesn't go all the way to the slime.
12:51This is the first time
12:54I've been given a proof of this brand.
12:59I'm going to pack the fish cans and bags,
13:03and then I'm going to put them in the ice.
13:05The pros are working hard.
13:09Finally, we're off to the port of Saga,
13:11which is a mountainous area.
13:16Next, we're going to meet the pros.
13:21The veteran driver, Mr. Kawahara, has arrived.
13:25He's going to change into a forklift
13:27and take us to the truck.
13:29We're going to Tokyo.
13:32By the way, we're not the only ones in the box.
13:35We're going to meet Isaki and Buri,
13:38who were caught in the same waterway.
13:41Can you see how carefully they're carrying the bags?
13:48It's nerve-racking to carry them.
13:50Yes, it is.
13:52There's more.
13:54Mr. Kawahara has one more thing to do
13:56before he puts them on the truck.
14:00What's that?
14:01This is called a wrap,
14:02so that the bags don't fall apart.
14:06If you wrap this,
14:07it's going to be a big shock to the truck.
14:11So this is what you're going to do.
14:13Yes.
14:15It looks like a good belt.
14:17Yeah, it really is.
14:19Now, we're finally on the truck.
14:23To make sure they don't fall apart,
14:25they've set up a bar to hold the box in place.
14:31No matter what happens on the way,
14:33we have to think of the worst-case scenario.
14:38They've put their trust in their professionalism.
14:40Now, they're ready to load the bags.
14:43The bags will be delivered
14:45to the next stage.
14:50When I go to work,
14:52my manager never wraps me up.
14:55He doesn't take care of you?
14:56No, he doesn't.
14:57Oh, he doesn't.
14:58He has to be as talented as wrapping me up.
15:00I want to be wrapped up.
15:04We've arrived at the port of Saganoseki.
15:06Sekiya and Seki-sama,
15:08while being protected,
15:10are on their way to Oita Airport in the north.
15:14In order to make it in time for the morning flight to Tokyo...
15:18We're taking off.
15:21Please take care of us.
15:23Ms. Kawahara has been a truck driver for 21 years.
15:26She's a veteran truck driver
15:28who specializes in refrigerated and refrigerated trucks.
15:32Is there anything you need to be careful of?
15:34Temperature.
15:36Temperature adjustment.
15:38It's completely different in summer and winter.
15:41Temperature is rising year by year.
15:45It's completely different from before.
15:48That's what I'm most concerned about.
15:51The plane that we, Sekiya and Seki-sama,
15:54will be boarding is at 10 a.m.
15:56However, in order to make it a special day for the four of us,
16:00we have to arrive at the airport at 8.30 a.m.
16:03It's still an hour and a half to go.
16:05From here in Oita City,
16:07Ms. Kawahara is going to speed up
16:10and take us to the highway.
16:14That's what I thought.
16:16But I'm going to take a break.
16:18You're taking a break already?
16:20Yes, I'm taking a break. I'm going to have breakfast.
16:23It's the truck driver.
16:27It's important.
16:29I have to eat.
16:31I don't need this cut.
16:33What kind of cut is this?
16:34Ham sandwich and apple juice?
16:37Is it okay to eat breakfast slowly?
16:39It's okay.
16:41It's okay?
16:42This is necessary for fish.
16:46If you eat too fast, the temperature will rise,
16:49and the ice will melt.
16:51That's why we have to get off at the last minute at the airport.
16:55I see.
16:58It's easier to keep the temperature in the truck, right?
17:02That's right.
17:03You can't say,
17:05I'm done, I'm going to speed up,
17:07and I want to be comfortable.
17:09I see.
17:10You can't do that.
17:12You're not just a driver.
17:14I see.
17:16He's a professional.
17:19The frozen truck that we're on
17:22arrives at Oita Airport at 8.30 a.m.
17:26It's a business area,
17:28not a normal passenger area.
17:31Only business people can enter.
17:34It might be okay.
17:35The staff is excited.
17:37This is the first time I've come to the airport.
17:41According to the staff,
17:42the box we entered
17:44is a container for the truck.
17:48What are you going to do with this?
17:49From now on,
17:51we're going to put this in a crab container.
17:54Crab?
17:55It looks like a crab.
17:56A crab container?
17:57If you look at it from here,
17:58it looks like a crab walking sideways.
18:00A crab-like container.
18:01A crab container.
18:03Although it's a mackerel,
18:05it's complicated to call it a crab.
18:07But we're treated kindly here.
18:10We're put in a crab container by a professional.
18:14After checking the number,
18:16Mr. Kawara's job is done.
18:18Thank you very much.
18:20It's done in about 20 minutes.
18:24How do you feel right now?
18:26I'm relieved.
18:29After this, we'll be safe.
18:31We'll be safe until we get there.
18:35Here it comes.
18:36That container.
18:38The one with four rows.
18:40There's a mackerel on it.
18:44With the help of many professionals,
18:46the container with the mackerel
18:51is going into the container.
18:55Good luck.
18:56Be safe.
18:58Their destination is Tokyo.
19:00What kind of fate is waiting for them?
19:06We're on the right track.
19:08We've arrived at Haneda,
19:10which is 930 kilometers away from Tokyo.
19:15From there,
19:16with the help of many professionals,
19:18we'll go 15 kilometers north.
19:20There are many delicious food in Toyosu.
19:25But...
19:26It's already been 12 hours since we left Saganoseki.
19:30The ice in the container is still there.
19:33It's not broken.
19:35Our bodies are not injured.
19:38We've arrived in the midst of many worries.
19:41The kitchen of Tokyo.
19:43We're in Toyosu.
19:49We're being transported.
19:51We're on the right track.
19:53We've traveled 1,200 kilometers.
19:57We're going to Toyosu City, Tokyo.
19:59Many staffs are waiting for us.
20:02We're on the orange truck from Haneda.
20:08The orange truck is here.
20:10Isn't that it?
20:12It's here.
20:13It says number one.
20:14That's it.
20:16It's here.
20:19This is it.
20:22We're on it.
20:24Wow.
20:26We're on it.
20:28We've arrived.
20:30We've arrived.
20:31Let's hurry.
20:33Let's go.
20:35It's this mood.
20:37Toyosu City has been supported by Japanese food culture for more than 80 years.
20:42It was established in 2018 with the support of Tsukiji City.
20:48There are seafood from all over the country.
20:51It's the best place in Japan.
20:54Among them, we came to Sekisaba, which is famous for fish.
20:59Let's go there first.
21:02Can we find it?
21:05It's amazing. There are so many fish.
21:09I 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.
21:28This is it.
21:29I found it.
21:30We're at the port.
21:36This is it.
21:38This is Sekisaba, which is famous for sukiyaki.
21:43We're finally here.
21:46It's lined up.
21:48We were bought by a repairman.
21:51We went to a restaurant to see the inside of the restaurant.
21:54Here, they also sell the ingredients of professional chefs.
21:58Did you like it?
22:00There are customers who want to taste the local food.
22:07It's a little expensive.
22:10We got a high rating and bought six boxes.
22:14It was worth it.
22:17KAMEMOTO SHOPPING, which we lined up, was founded in 1935.
22:24There are many luxury fish shops in Japan.
22:30They are lined up like this in front of TOYOTSU.
22:35Put the ice here.
22:41If you put a lid on it,
22:43it doesn't matter if you do this or not.
22:47I'm glad to hear that.
22:49I'm glad to hear that it's well managed.
22:53I feel good.
22:54No, no, no.
22:55I'm looking at it from where it's hanging.
22:57No, no.
22:58There is a man who is interested in us.
23:03Can I ask you a question?
23:04Yes.
23:06What are you looking for today?
23:08I'm looking for horse mackerel.
23:10There was a fish today, so I bought a fish.
23:13I also heard that there is a mackerel.
23:16Yes, there is.
23:17Mackerel?
23:18I heard that this person,
23:20Mr. Yoneda, the manager of the fish shop in Takashigaya,
23:26bought us.
23:32What do you think of Oita's fish?
23:34I think Oita's fish is good.
23:37First of all, the texture is very good.
23:41First of all, it looks very good.
23:43After all, the customers like it.
23:45If you eat it, it tastes good.
23:48I'm glad.
23:52Next, a man in a black cap.
23:56He seems to be judging us seriously.
24:03Excuse me.
24:04Yes.
24:05You brought horse mackerel earlier.
24:08Yes.
24:09By the way, what kind of relationship do you have with him?
24:12I run a Japanese restaurant in Yokohama.
24:15I try to buy horse mackerel as much as possible.
24:22If it's possible, I'd like to interview the customers.
24:29You're very aggressive.
24:31I want to see the horse mackerel.
24:34I want to see the horse mackerel in the stomach.
24:36If you don't mind, I'll do it.
24:38Is it okay?
24:39Yes, it's okay.
24:40Really?
24:41All the staff members rush to Yokohama.
24:45How will they cook horse mackerel?
24:48We're 30 kilometers away from TOYOTSU.
24:52It's finally here.
24:55It's finally here.
24:58We were picked up by Bungo Suido.
25:01We traveled more than 1,200 kilometers with the help of professionals.
25:05It's not a big deal.
25:07All the staff members are waiting for the goal.
25:12And...
25:13Will it stop?
25:14It seems to have arrived.
25:16Is it here?
25:18It's not even 1,000 degrees below zero.
25:22This is a Japanese restaurant called BAIBIN.
25:27It's a famous restaurant where you can eat horse mackerel caught in Bungo Suido.
25:36It takes 30 hours to get to the fishing spot.
25:39It's a good place to live in TOYOTSU.
25:43Mr. Yamashita, the chef, will show us how to cook horse mackerel.
25:49Horse mackerel is made in the world.
25:52It's like a combination of seasonal ingredients.
25:57He's on a cutting board after a lot of professional work.
26:06The meat is good.
26:08You may be disappointed when you put it down.
26:13But this is good.
26:15It's transparent.
26:19The chef praised the horse mackerel.
26:21It's beautiful.
26:23The chef said that the horse mackerel was so good that he was happy to cook it.
26:32He knew the reason.
26:36I think the distribution of horse mackerel is established.
26:42It's the same in the center.
26:44I think the people involved in the distribution of horse mackerel work well.
26:51Thank you very much.
26:54What do you thank me for?
26:56I think he said it for me.
26:58From now on, he will show us the skills of this professional.
27:03To make the horse mackerel more delicious, sprinkle salt.
27:07Let it sit for a few minutes.
27:10Rinse it in cold water with vinegar.
27:12If you tighten the meat, it will be more delicious.
27:17After removing the excess water, cut it into thick slices.
27:24To make the horse mackerel of this day, all the best horse mackerel will be added.
27:30It's time for the customers.
27:33It's beautiful.
27:37Will the customers be happy with the horse mackerel I brought?
27:44Thank you very much.
27:48This is horse mackerel.
27:50This is horse mackerel.
27:56It's big.
27:57How is the horse mackerel of this day?
28:08Thank you very much.
28:12Is it delicious?
28:15This is amazing.
28:16Thank you very much.
28:18What kind of horse mackerel is this?
28:20It's completely different from the horse mackerel we usually eat.
28:25This horse mackerel is as elegant as a blue fish.
28:31Actually, this horse mackerel was eaten as a child.
28:34Is that so?
28:35Thank you very much.
28:37The horse mackerel of Bunno Suido has the smile of a professional.
28:46I was able to see the best moment.
28:51I was able to see the best moment.
28:53I'm very happy.
28:55No.
28:56I'm glad.
28:57I'm glad.
28:58I have to ask the staff about the horse mackerel.
29:00It's amazing.
29:02I've never seen a horse mackerel that has been caught and eaten by a customer.
29:07I'm happy.
29:09I have a strange feeling.
29:11I haven't done anything yet.
29:13I have a sense of accomplishment.
29:15I have a sense of accomplishment.
29:17I caught a horse mackerel for two days.
29:22After a few hours, I was able to eat it.
29:27This is a bridge from a professional to a professional.
29:30This is amazing.
29:31This is amazing.
29:33Certainly.
29:35The horse mackerel will be delivered.
29:37The next dish from OITA is the best horse mackerel produced in Japan.
29:43The horse mackerel produced in the hot spring is also the best in Japan.
29:49This is a familiar ingredient that is distributed all over Japan.
29:57Can I climb this?
30:01Can I climb this?
30:03Can I climb this?
30:07Can I climb this?
30:08Can I climb this?
30:10The horse mackerel is crumbling.
30:13Can I climb this?
30:15The horse mackerel is in such a place.
30:20What is this?
30:23This is a small tree.
30:25That's right.
30:26This is a small tree.
30:27This is a raw wood used for cultivation.
30:29This is a big tree.
30:31This is a big tree.
30:34This is how the horse mackerel is cultivated.
30:37HOSHISHI-TAKEN.
30:40HOSHISHI-TAKEN.
30:41HOSHISHI-TAKEN is the best horse mackerel produced in Japan for 20 years.
30:44HOSHISHI-TAKEN is thick.
30:46HOSHISHI-TAKEN is the best horse mackerel produced in Japan for 20 years.
30:48The producer is here.
30:50Are you TANAKA?
30:52Yes.
30:53Thank you for your cooperation today.
30:55Thank you for your cooperation.
30:56It's raining like this.
30:58I'm sorry.
30:59Thank you for your cooperation.
31:01This is amazing.
31:02This is amazing.
31:03There are two bridges here.
31:06How many bridges are there?
31:07There are two bridges.
31:08How many bridges are there?
31:10There are about 20,000 bridges.
31:1220,000 bridges?
31:13The tennis court is about 100 meters wide.
31:17TANAKA NOBUYUKI cultivates 100,000 horse mackerels.
31:23He is the same staff as SEKI-SABA.
31:28He is the same staff as SEKI-SABA.
31:29He is busy.
31:30He is busy.
31:32Why does TANAKA NOBUYUKI cultivate horse mackerels?
31:36When I was young, I made flowers and vegetables.
31:41I didn't want to disinfect them.
31:43I didn't want to disinfect horse mackerels.
31:46So I decided to cultivate horse mackerels.
31:48So I decided to cultivate horse mackerels.
31:50Why didn't you want to disinfect them?
31:52I didn't want to use pesticides.
31:54I didn't want to use pesticides.
31:56He is particular about cultivating horse mackerels.
32:01I found a big horse mackerel this time.
32:02I found a big horse mackerel this time.
32:04You
32:34Oh
32:39What I see I saw Salema's Cocoa she took you know, you're
32:48Indicators
32:51Boy, Tabitha no Yama okudae
32:53Tanaka's Anga Kodawa
32:55Kunino Nisho Kata Yuki Saibai, what's gonna know yakka guy?
32:59Karma to demo so they want to make a shaman who don't give you see
33:04Sonata me Kona Hito that'll another Tabasco de no side by Tonda
33:10Sonu she took a whole suit kakoba
33:17So stash of cassarelle korega watashi
33:21Oh
33:28Hoshiでもすごいこのに口あず私は
33:32Sanno Hoshiki
33:341キロ1万円近い高級品よーくご覧ください
33:39あれですね内側やっぱ綺麗ですね
33:42やっぱねここは綺麗だと思うね段の方です
33:454
33:46It's big.
33:48Yes, it's big.
33:49I think shiitake mushrooms are more like food than a magazine.
33:52I've never been told that my shiitake mushrooms aren't good.
33:56I think if they're good, I'll eat them.
34:01Do you sell your shiitake mushrooms abroad?
34:05Yes, I do.
34:07I can't sell them in America or Europe unless I have the courage.
34:13Not only in Japan,
34:15I'm a popular Japanese food in other countries as well.
34:19I've been to over 40 countries,
34:22mainly in the UK.
34:24How do they eat my shiitake mushrooms?
34:29Tanaka-san, as you know.
34:32I really want to know how my shiitake mushrooms look like.
34:36Me too.
34:37I want to know.
34:40A few days later.
34:42Hello, nice to meet you.
34:45Nice to meet you.
34:48Tanaka-san, the producer of my shiitake mushrooms,
34:51and the company that imports my shiitake mushrooms are connected online.
34:55I've been using shiitake mushrooms since the company was founded,
35:00but I wasn't satisfied with their quality.
35:05So I've been looking for good shiitake mushrooms,
35:10and I've been using the company's shiitake mushrooms.
35:14How do you cook your shiitake mushrooms?
35:18I use shiitake mushrooms as a topping,
35:22and then I also use it in doing the broths,
35:26and making umami sauces.
35:32Tanaka-san's shiitake mushrooms are the best.
35:37I won't cheat on you anymore.
35:40I'm very grateful.
35:43I'd like many people to eat my shiitake mushrooms,
35:48even though the quantity is limited.
35:54The following video is brought to you by...
36:00Tokyo is in Ginza.
36:03It's also a nightclub.
36:06The staff is heading there.
36:09Wait, is it him again?
36:12Hey, take a break!
36:14Hey!
36:15Hey!
36:16Are you okay? Is it him again?
36:19It's all him.
36:20Is it possible?
36:21No, no, no.
36:23He's amazing.
36:25He's really amazing.
36:27He's really amazing.
36:28Who is this guy?
36:30He's interesting.
36:32I'm getting nervous.
36:33I'm getting nervous.
36:35Excuse me.
36:37Yes.
36:39Club GLEON.
36:40It's been 48 years since it opened.
36:43There are many famous people here,
36:46and they've been loved by many people for a long time.
36:49He's a friend of Oita.
36:52There he is.
36:56I'll deliver it to you.
36:59Oita's famous products,
37:01which are loved by many people in Ginza at night,
37:04are delivered to the secret club, GLEON.
37:08It's easy.
37:10Yes.
37:11I found it.
37:13It's Oita's proud flavor.
37:16It's a bottle from this season.
37:18It's a mugi shochu from Nikaido,
37:20which is famous for its handwritten letters.
37:22Of course,
37:24it's also a must for other luxury clubs.
37:29The most popular one is from Nikaido.
37:32Kitchom is the most popular one.
37:36It's easy to drink.
37:37It's easy to drink.
37:38It's light.
37:41I, Kitchom,
37:43was born in Oita in the year 1949.
37:47I got my name from my hometown, Miwa.
37:50Kitchom sells 1.2 million bottles a year in Japan.
37:54Kitchom is well-known in Ginza.
37:58That's right.
37:59There aren't many shops that don't sell it.
38:02Is that so?
38:03It's loved by many people.
38:05I made a basic mugi shochu
38:08and aged it.
38:09It's light and has a rich flavor of mugi.
38:13It costs 2,600 yen in a 4-in-1 bottle.
38:17How was I born in Oita
38:20and how did I come to realize
38:22my place in Ginza?
38:25To find out,
38:27we'll go to Kitsuki City in Oita Prefecture.
38:31Kitsuki.
38:34I went to this car school.
38:36Really?
38:37Yes.
38:38That's where I met Nishimura.
38:39Really?
38:40Yes.
38:41It's an important place.
38:42Kitsuki.
38:43This is my face.
38:45It's a factory that makes bottles called tsubo.
38:49This is what's lined up there.
38:52It's a lot of things piled up.
38:54Do you know what it is?
38:57This is the soil that becomes the material.
39:01Is this soil like a board?
39:04Yes.
39:05This soil is imported from Gifu.
39:08From Gifu?
39:10The roots of Kitsumu are in Gifu.
39:15I was born 50 years ago,
39:18but I used to pick up the tsubo from Gifu.
39:23I see.
39:24The material, white soil, and the mold
39:27are the same as the traditional Gifu craft, mino-yaki.
39:30The material and the mold are the same.
39:33Now, they're made here in Oita.
39:38The material is the same,
39:40so I don't think it's much different from mino-yaki.
39:43Tsubo is made with a particular focus.
39:46The kneaded dough is poured into a special mold
39:50and let it dry naturally for about an hour to harden it.
39:56After removing the mold,
39:57it is dried at a high temperature for another 10 hours.
40:01In this way, 2400 pieces are made per day by hand.
40:06The craftsmen prepare each piece by hand
40:09and coat the yu-yaku.
40:14Since it takes a lot of time,
40:15the production number is currently at its limit.
40:19This is hard work.
40:20It's hard work.
40:21Speaking of Kitsumu,
40:23this budenmoji.
40:25In fact,
40:26Each one is handwritten.
40:28All the craftsmen put their hearts into it.
40:32You're kidding.
40:33I see.
40:35So,
40:36No.
40:38Each one has its own personality and taste.
40:42I didn't know that.
40:44There are about 8 or 9 craftsmen.
40:48But they're all from different eras.
40:51So, we can't make the same product as one piece.
40:55Is that okay for Kitsumu?
40:57That's what we do as a salesman.
41:00What's inside may be the same,
41:02but the pot is different.
41:04That's what we're particular about.
41:05Surprisingly,
41:06there are many people who don't know that this is handwritten.
41:10I hope you'll know this opportunity.
41:13Do you know what you're writing?
41:15I know.
41:16Really?
41:17Everyone knows.
41:19I know everyone's handwriting.
41:21I know who's who.
41:22That's great.
41:23I'm impressed by the fact that it's handwritten.
41:26If you don't mind,
41:27I'm asking you for something again.
41:29I brought a piece of paper.
41:31Could you write my name on it?
41:33Why?
41:34You're Kotoge.
41:36My name is Ono Ryoma.
41:40That's a cool name.
41:41Ono Ryoma.
41:42It's cool.
41:43Yes.
41:44With a genuine Kitsumu touch,
41:48this interview was made possible by you.
41:53That's true.
41:55That's cool.
41:57That's a good introduction.
42:00That's amazing.
42:02I have to see Ono Ryoma's work.
42:05That's amazing.
42:06I'm so happy.
42:09She wrote it for me.
42:10What are you making me see?
42:14And...
42:15That's amazing.
42:17They bake it in the kiln for 22 hours.
42:21Here's the finished pot.
42:24They head to the head office in Hijimachi, Oita Prefecture.
42:27They fill the inside of the pot.
42:30They do it one by one.
42:35Until they reach the customers,
42:37they wait in the pot.
42:39This is also a symbol of my Kitsumu.
42:42Each line of cork.
42:45That's amazing.
42:47My Kitsumu is made with so much dedication.
42:51It's hard for me to say this,
42:52but this is a 4-carton pot for 2,600 yen.
42:56It's cheap.
42:57I want more.
42:59It's a bit too cheap.
43:01It's a bit too cheap.
43:03It's a small business.
43:06Basically, it's the price that everyone can afford.
43:11It's the story of the predecessors.
43:15I think it's true that it's more difficult to find a pot.
43:19In addition,
43:20they do the finishing touches.
43:23My Kitsumu receives a lot of warmth from the customers
43:27and is delivered to all parts of Japan every day.
43:33This is the Ginza store.
43:36How much does it cost?
43:39I forgot to tell you,
43:41but I think it's about 30,000 yen.
43:43It's ten times more than that.
43:45It takes the same amount of time and effort.
43:48So I think it's a reasonable price.
43:52It's the Ginza price.
43:54After this,
43:55we will also have Oita's famous products in the studio.
43:58This is a rock.
44:00It's cool.
44:04Seki-flavored Seki-saba, Kitsumu, and Shiitake.
44:08It seems that you have prepared this.
44:11Yay!
44:12I'm happy.
44:14It comes out at this timing.
44:19It's really good.
44:20It's good. It's fresh.
44:22It's delicious.
44:24It's really good.
44:25Isn't the stick great?
44:26You can see the height of the freshness.
44:31The glass is different.
44:33Is it broken?
44:34Yes, it is.
44:35This is a rock.
44:37It's cool.
44:39It's good.
44:41It's easy to drink.
44:42It's light.
44:43It's very easy to drink.
44:46What is this?
44:48It's pickled bonito.
44:49It's pickled bonito.
44:51It's delicious.
44:52It goes well with alcohol.
44:53It was the best.
44:54It's amazing.
44:55There is no program that comes out with soju and sashimi.
44:59It was over in a blink of an eye.
45:00It was over in a blink of an eye.
45:01I've been watching it for a long time.
45:03I didn't know the process at all.
45:06That's right.
45:07There are various professions.
45:08I know.
45:09I'm grateful.
45:10I'm grateful that I can eat fresh food in Tokyo.
45:15I'm grateful.
45:16If there is a next time, I want to go to this style.
45:18I want to go to that director.
45:21I don't watch V-logs other than that director.