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TVTranscript
00:00We are the Ramen Kingdom!
00:04Today's theme is...
00:06A cup full of particularity!
00:09Susuru!
00:11YouTuber Susuru is moved by the ramen he bought!
00:15You have to make a lot to get this much flavor.
00:184kg?
00:194kg?
00:204kg of shijimi?
00:22Yes.
00:25Wow, it's good!
00:27Congratulations.
00:29This is the power of persuasion.
00:32Actually, there is a hole in the back of the shop.
00:37I feel like a ramen enthusiast.
00:42Sunflower-type ramen!
00:45The degree of completion is amazing!
00:49It's amazing.
00:51Even in the next shop!
00:54This looks really good.
01:00It's really good.
01:02The most popular ramen shops in Japan have gathered in Yamagata!
01:09We tasted a cup full of particularity!
01:14I feel healed.
01:16The taste is great, but I feel very happy.
01:20I can't put it into words.
01:29Yamagata TV
01:40Hello, this is Saito from Yamagata TV.
01:45The opening of our ramen kingdom has begun.
01:49From the Yamagata City Library...
01:52What are you doing?
01:54This is Bakuri TV.
01:58Hello, I'm Susuru.
02:00Nice to meet you.
02:03Nice to meet you.
02:06Today's theme is...
02:08A cup full of particularity.
02:13Noodles, soup, ingredients, and other ingredients.
02:18We're going to show you a shop that focuses on these things.
02:23We're going to show you the back of the ramen shop.
02:26Yes, we're going to show you.
02:29I'm looking forward to it.
02:31We're going to report on...
02:36Mr. Kazuaki Tanaka, who manages ramen.
02:40And the ramen shop owners who represent Japan.
02:44They came to Yamagata.
02:46They came?
02:48First of all...
02:50Shota Iida.
02:53Tomita Osamu.
02:56Shiori Sano.
02:58Shiori-san is here too?
02:59Isn't it too fancy?
03:01And Gokusai Takegi from Tora Shokudo.
03:04Tora Shokudo is famous for their homemade noodles.
03:07It's a great lineup.
03:09They're all famous.
03:11And the best ramen YouTuber in Japan.
03:13Wait, wait, wait.
03:15Don't interrupt me.
03:17That's my job.
03:20We're going to do a lot of reporting.
03:23We're going to find out what they're particular about.
03:25I'm looking forward to it.
03:27Let's go to the first shop.
03:31Let's go.
03:38The best ramen shop in Japan, Yamagata City.
03:42It's a ramen kingdom with a variety of ramen, including classic Chinese noodles.
03:51Here it is.
03:53Menya Kinton.
03:55They went to Menya Kinton, which opened in 2023 in Yamagata City.
04:02What are their particularities?
04:06It's written here.
04:09Shinjiko's Shijimi?
04:12Shinjiko's Shijimi is pretty good.
04:15It's alive.
04:16It's pretty good.
04:18So, I think they're particular about the ingredients.
04:21I can see their particularity.
04:23Only the shell?
04:24Idiot.
04:26Let's go.
04:30This shop serves 100% shell ramen.
04:36Tomoyuki Inoue is the owner of this shop.
04:40He's been a truck driver for over 20 years.
04:43He eats ramen on his days off.
04:46He's a big fan of ramen.
04:49He wanted to make his own ramen.
04:52So, he came back to ramen school.
04:56Why did you choose shell ramen?
05:00There was a president of the school.
05:05He happened to make shell ramen for me.
05:09I was shocked by it.
05:12I wanted people in Yamagata to know about it.
05:16I can smell it.
05:18Can you taste the taste of shell?
05:20Yes, I can.
05:21It doesn't taste like shell at all.
05:24I always eat it with salt.
05:27I usually eat it with soy sauce.
05:29Sometimes, I want to eat it with salt.
05:32I can taste the umami of salt directly.
05:37I can feel the umami of that day.
05:39It's delicious.
05:41This shop sells 100% shell.
05:47Is it 100% shell?
05:48Yes, it is.
05:49I've never heard of 100% shell.
05:52It's rare.
05:53There are many types of shell.
06:01All of them are shell.
06:03All of them are shell.
06:05I'll enjoy it.
06:07Thank you for it.
06:11It's beautiful.
06:12I'll enjoy it.
06:13Thank you for it.
06:14Thank you for it.
06:16I can taste the umami of shell.
06:20Shell ramen with salt.
06:23It's a unique visual topped with Tama konjac, a specialty of Yamagata.
06:34It's full of shell.
06:36It's amazing.
06:37I can feel the umami of shell from the first bite.
06:42It's delicious.
06:43It's warm.
06:45I can taste the umami of shell.
06:50I can't believe it.
06:52Is it true?
06:54I can't believe it.
06:56I can taste the umami of shell 100%.
06:59I can taste the umami of shell with salt.
07:02I can taste the umami of shell with salt.
07:06It's full of shell.
07:07I'm happy.
07:09I'll enjoy it.
07:11I'll enjoy it.
07:22This homemade ramen is very good.
07:26I can taste the umami of shell.
07:31It's delicious.
07:37I can taste the umami of shell.
07:40The soup is light.
07:42But, it has a strong flavor.
07:44It's well-balanced.
07:48You have to use a lot of ingredients to make this flavor.
07:50You're right.
07:52How much did you use?
07:54I used 4kg of ingredients.
07:554kg of ingredients?
07:564kg of shijimi?
07:58Shijimi has a strong umami.
08:02He used 4kg of ingredients at once.
08:06He uses low heat to extract the soup.
08:11The ingredients of shijimi came out in about 10 minutes.
08:18The soup with rich shijimi liquid has been completed.
08:29Do you have a particular taste for noodles?
08:31I used to use udon noodles.
08:36I see.
08:38I see.
08:39I used to use udon noodles.
08:40Udon noodles have a soft texture.
08:45He has another particular taste for noodles.
08:48It's tomato pie with red soup.
08:52I want to make a special dish.
08:59It tastes like Italian food.
09:03It has cheese in it.
09:05So, it might be like pasta.
09:09They met in Yamagata city where is famous for ramen.
09:12They had two particular tastes for ramen.
09:18Gochisousamadesita.
09:24It's really good.
09:29Sakata Seafood Market
09:34Sakata Seafood Market in Sakata City.
09:38Fresh seafood has just been raised.
09:46In June of this year, there was a person who was staring at the fish as if he were eating it.
09:51If you like ramen, you might remember him.
09:54He is SHOTA IIDA.
10:02SHOTA IIDA is a ramen shop in Yugawara Town, Kanagawa Prefecture.
10:10He is a top-level ramen shop in Japan.
10:15He is SHOTA IIDA.
10:18He makes ramen with his particular ingredients.
10:20A cup of ramen costs 1,800 yen.
10:24He provides the ultimate ramen with noodles, soup, and ingredients.
10:31It's a holy place for ramen lovers.
10:33If you like ramen, you should visit here at least once.
10:36It's a great shop.
10:37SHOTA IIDA is particular about ingredients.
10:40He provides the ultimate ramen with noodles, soup, and ingredients.
10:49Why is he the new leader of the ramen world?
10:56This is the land I love.
11:02I want to make my ramen more delicious.
11:07SHOTA IIDA is a ramen world legend.
11:10His name is MINORU SANO.
11:13He makes ramen with his particular ingredients.
11:16He is called the demon of ramen.
11:22SHOTA IIDA is looking for ingredients all over the country, just like MINORU SANO.
11:29He is looking for ingredients all over the country, just like MINORU SANO.
11:35How is it?
11:37It tastes like the sea.
11:39There are a lot of ingredients.
11:40Yes.
11:42MINORU SANO's wife, SHIORI, planned this tour.
11:48MINORU SANO's thoughts are reflected in the development of the ramen world.
11:53SHIORI produces two stores in TOKYO and KANAGAWA.
12:00SHIORI's soy sauce ramen is popular.
12:05SHIORI's ramen has a lot of original ingredients.
12:11SHIORI's ramen has a lot of original ingredients.
12:16SHIORI's ramen has a lot of original ingredients.
12:24SHIORI's ramen has a lot of original ingredients.
12:29SHIORI's ramen has a lot of original ingredients.
12:37This is the Hirata ranch in SAKATA.
12:41SHIORI visited a new factory that has been operating since 2023.
12:47Is this pure gold?
12:48Yes.
12:49This is pure gold.
12:55This is pure gold.
12:59This is pork belly.
13:02This has a strong taste.
13:04This has a different taste from other pork.
13:10This has a strong taste.
13:12This is a taste that comes out when you bite it.
13:16This is a taste that comes out when you bite it.
13:21This is a taste that comes out when you bite it.
13:24Mr. IIDA expressed the charm of pure gold in the taste of pork.
13:29His love for ingredients is transmitted.
13:35This is the SANKYO warehouse, a tourist spot representing SAKATA.
13:42This is a place of memories where Mr. SANO has visited many times.
13:54My dream has come true.
13:58My dream has come true.
14:02I visited Mr. SANO's shop.
14:07This is AJIRYU in SAKATA.
14:12This is MASAMI OKABE, a close friend of Mr. SANO.
14:15He is a master of making noodles.
14:20Soup is important.
14:22He told me that I had to use the noodles that suit my taste.
14:30He came to my house at first.
14:33I tried it at that time.
14:36I realized that it was different.
14:39I made my own noodles right after I came back.
14:43Did Mr. SANO make it?
14:44Yes.
14:46He is young.
14:50Did Mr. SANO come here often?
14:53He comes here once or twice a year.
14:56This is the place where Mr. SANO made his own noodles.
15:02I ate the ninth bowl of noodles here.
15:10I was impressed.
15:13I ate the ninth bowl of noodles here.
15:19I ate the ninth bowl of noodles and was impressed.
15:24Did you come to Japan at that time?
15:26Yes.
15:27I came to Japan when I opened my shop.
15:32AJIRYU made its own noodles using domestic wheat.
15:38It is characterized by using high-quality wheat flour and kneading it for a few days.
15:45I'm here.
15:47Is this ZARU CHUKA?
15:48Yes.
15:49Excuse me.
15:51It's been a long time.
15:58IIDA ordered ZARU CHUKA.
16:01This is the first ramen that Mr. SANO ate at AJIRYU.
16:08It's on my nose.
16:13It's on your nose.
16:19IIDA ate noodles without dipping them in the sauce.
16:24What did he feel?
16:31How is it?
16:38What did Mr. SANO feel?
16:47He ate noodles without dipping them in the sauce.
16:52He must have been surprised.
16:59At that time, everyone in the Kanto area was out of the country.
17:07ZARU CHUKA has a strong flavor of wheat.
17:13Mr. SANO fell in love with ZARU CHUKA.
17:18It's normal for an ordinary person to eat the eighth bowl of noodles and the ninth bowl of noodles.
17:25Of course, I think that's what happened at the end of the search scene.
17:28However, I think that the eighth bowl of noodles and the ninth bowl of noodles are very filling for people who eat a lot.
17:34I think that's why it became ZARU CHUKA.
17:42As a result, when I ate the noodles, I was surprised at the taste of the noodles.
17:47Of course, Mr. SANO would understand if he ate Chinese noodles.
17:51But the noodles were very easy to understand.
17:55I didn't do anything extra.
17:57ZARU CHUKA
18:02The noodles create a new flavor with the soup.
18:16Mr. TAKEI runs a tiger restaurant in Shirakawa City, Fukushima Prefecture.
18:21What kind of reaction will TAKUMI, who is particular about noodles, show?
18:27ZARU CHUKA
18:30The texture of the noodles is amazing.
18:34The texture is different depending on how you eat it.
18:37It's different, isn't it?
18:39It's very smooth and chewy.
18:42It's amazing.
18:44ZARU CHUKA
18:54The ramen industry has become easier to use because of ZARU CHUKA.
19:01After ZARU CHUKA, Mr. SANO opened his own restaurant.
19:07It's because of the impact and deliciousness of ZARU CHUKA.
19:12ZARU CHUKA was a very important point for me.
19:21OKABE MASAMI and SANO MINORI
19:25The fateful meeting of the two made the Japanese ramen industry evolve.
19:33ZARU CHUKA
19:36This is very delicious.
19:39ZARU CHUKA doesn't have a strong taste.
19:42ZARU CHUKA has the natural taste of natural ingredients.
19:46ZARU CHUKA
19:49Next, I'll ask Mr. KANRYO, who is particular about ramen, to report.
19:56I heard that you and Mr. TSUTSURU get along well.
19:59Yes, we are old friends.
20:01We often eat 5 or 6 ramen in a day.
20:06I heard that you two appeared on TV.
20:11Thank you very much.
20:13What kind of person is Mr. KANRYO?
20:17He is the pride of the ramen industry.
20:20He is very open-minded.
20:22He walks around Japan with his own feet.
20:28He doesn't know much about ramen.
20:32I respect him.
20:34What kind of ramen does he eat?
20:38KANRYO
20:43Mr. KANRYO appeared at YAMAGATA station.
20:47He is TANAKA KAZUAKI.
20:49Good morning.
20:51Nice to meet you.
20:53I'm going to a ramen shop today.
20:56I use a lot of foreign ingredients.
21:01First of all, I eat ramen made with ara.
21:07The other one is ramen made with asari.
21:12This is also made with sea ingredients.
21:14I'm looking forward to seeing how YAMAGATA will handle the sea ingredients.
21:23Do you walk a lot?
21:25I walk a lot.
21:27I walk about 4 to 5 kilometers.
21:31How much do you eat?
21:33I eat about 21,000 times.
21:37I eat about 750 times.
21:43If I do that for about 30 years, I eat more than 20,000 times.
21:53This is the shop.
21:55It's a little crowded.
21:57I can't see it from here.
22:02I arrived.
22:06This is it.
22:08This is ARADAKI CHUKA SANTO.
22:12The shop is located in a crowded area.
22:17I feel like a ramen enthusiast.
22:21This is the menu of ARADAKI CHUKA.
22:25This is the ingredient I use today.
22:29I change the ingredients every day.
22:31This is a shop that offers a lot of fish.
22:38This is a shop that offers a lot of fish.
22:445 minutes walk from YAMAGATA STATION.
22:47This is ARADAKI CHUKA SANTO, which opened in 2022.
22:52The shop is open only in the afternoon.
22:54There are only seven counters.
22:57This is a shop like a hide-and-seek game.
22:59This is a shop that offers a lot of fish.
23:03This is YOKOTO, the owner of this shop.
23:06This is a shop that offers a lot of fish.
23:13This is a shop that offers a lot of fish.
23:18I'm back.
23:21This is very simple.
23:25This has a strong scent.
23:39This is amazing.
23:41The taste of the ingredients in my mouth has changed.
23:51At first, the taste of the sauce comes in.
23:54After that, the taste of the fish gradually spreads.
24:01Finally, the taste of the soup settles on the tongue.
24:04This is delicious.
24:07There are six types of ARADAKI CHUKA SANTO on this day.
24:11There are KANPACHI, AJI, JIDAI, GINDARA, SAWARA, and SAKE.
24:18I want to use seasonal fish.
24:22I want to use seasonal fish.
24:25I go to a fish shop and make a list.
24:30Some fish have a strong taste.
24:33Some fish don't have a strong taste.
24:36Today, I want to use KANPACHI and AJI.
24:41I make this while being aware of this.
24:46It takes three hours to simmer.
24:49He mixes the ingredients with a mixer.
24:51He finishes the soup.
25:00He eats ARADAKI CHUKA SANTO.
25:03He mixes the ingredients with a mixer.
25:07When you eat ARADAKI CHUKA SANTO, you can taste the soup at the same time.
25:13Did you come up with this?
25:15I thought about the length of the noodles.
25:18I thought about the length of the soup.
25:20I made the noodles longer and thinner.
25:23Is this the ARADAKI CHUKA SANTO version?
25:26This is the ARADAKI CHUKA SANTO version.
25:32Do you use butter?
25:33Yes, I use butter.
25:41This is delicious.
25:45Until now, the ARADAKI CHUKA SANTO had a light taste.
25:49By adding mushroom and butter oil, it has a rich taste, depth, weight, and thickness.
25:56It's a waste if you don't taste this on the way.
26:01Did he like it so much that he ate it all at once?
26:05Thank you for the meal.
26:12Next, he came to HAKUSAI RAMEN in MINAMIHARAMACHI, YAMAGATA.
26:18As far as I remember, this is the only restaurant that sells HAKUSAI RAMEN.
26:31The name of the restaurant was decided by Mr. OKAZAKI, the owner.
26:35At the time of the opening, there was a voice of opposition from the surrounding area.
26:40I was asked by many people what to do with HAKUSAI RAMEN.
26:51I decided to make HAKUSAI RAMEN.
26:56What should I do to survive in a ramen battle?
27:00Mr. OKAZAKI's answer is to make ramen that doesn't exist anywhere.
27:05I chose HAKUSAI RAMEN.
27:08HAKUSAI RAMEN is a ramen with a lot of ingredients such as carrots, bamboo shoots, and KIKURAGE.
27:15It took more than 10 years from the opening to increase the number of fans little by little.
27:21This is the only ramen.
27:23I think this is the only ramen.
27:25That's why I came here.
27:28Thank you for waiting.
27:30Thank you very much.
27:31This is HAKUSAI RAMEN.
27:32Thank you very much.
27:33Please eat slowly.
27:34This ramen has a lot of ingredients.
27:36The smell of HAKUSAI RAMEN is strong.
27:40This is a seafood ramen.
27:42This is beautiful.
27:49This is amazing.
27:52This ramen has a lot of ingredients.
27:58This is thin.
28:02This ramen has a lot of ingredients.
28:11I was surprised.
28:13This ramen has a lot of natural ingredients.
28:20This ramen has a lot of natural ingredients.
28:22Chicken is the base of the soup.
28:29The umami of the clams is added here.
28:35Salt is used to create a sense of unity in the taste.
28:39Four types of salt are mixed.
28:43If you use salt that has no impurities, the taste will not be strong.
28:48If you use salt that has no impurities, the taste will be smooth.
28:53These four types of salt are mixed.
28:56I see.
29:09This is very delicious.
29:13This ramen has the power to bring the deliciousness of the soup to your mouth.
29:22The secret to the deliciousness is how to cut HAKUSAI RAMEN.
29:26He cuts HAKUSAI RAMEN one by one.
29:33HAKUSAI RAMEN is a soup stock tank in vegetables.
29:38I cut HAKUSAI RAMEN diagonally.
29:43I cut HAKUSAI RAMEN diagonally.
29:53Was HAKUSAI RAMEN so delicious?
29:58How many vegetables are there?
30:02There are 300g of vegetables.
30:06There are 300g of vegetables.
30:09If you eat ramen like me, you will run out of vegetables.
30:14If you eat HAKUSAI RAMEN, you don't have to eat vegetables for a week.
30:17That may not be the case.
30:20HAKUSAI RAMEN contains a lot of vegetables.
30:26HAKUSAI RAMEN was made healthy using the taste of the ingredients.
30:30He was very particular about HAKUSAI RAMEN.
30:34I ate HAKUSAI RAMEN.
30:39HAKUSAI RAMEN is delicious.
30:41Thank you very much.
30:43This is the power to bring the deliciousness of the soup to your mouth.
30:45That's right.
30:56We are going to a restaurant in SURUOKA.
31:00RAMEN KANRYO has been to this restaurant.
31:03He has been to this restaurant many times.
31:06That's amazing.
31:08There is a post about this restaurant.
31:11I will introduce this restaurant.
31:13The soup with dried sardines, ago, and salmon and scallops is full of Japanese taste.
31:20It is very stable.
31:24What does that mean?
31:27I said that for the first time.
31:29It's the first time I've heard that in Japanese.
31:31I have never heard of this.
31:35I have never heard of this in Japanese.
31:37He is particular about all kinds of ingredients.
31:41Among them, he is particular about high-grade ingredients.
31:49What's in it?
31:51He is picky.
31:53He is picky.
31:55They came to SURUOKA.
31:58They came to SURUOKA.
32:00They came to SURUOKA.
32:02They came to SURUOKA.
32:04They are making ramen with high-grade ingredients.
32:09You said you were particular about high-grade ingredients.
32:12What are you particular about?
32:14That ingredient is HOKKAIDO's MAKOMBU.
32:19Is that KOMENBU?
32:21I have that ingredient.
32:23I'll bring it to you.
32:25I want to see it.
32:27Please look at it.
32:29It's rare to see a KOMENBU in a ramen show.
32:33It's rare to see a KOMENBU in a ramen show.
32:35It's amazing.
32:37Can you hold this?
32:39It's this big.
32:41It's heavy.
32:43It's very heavy.
32:45It's very heavy.
32:47How much is in it?
32:49It's amazing.
32:51It's amazing.
32:53It's 15kg per box.
32:55It's 15kg.
32:57Look at this powder.
32:59This powder has a savory taste.
33:01It has a savory taste.
33:03If it was sold in Japan, it would be wiped with a wet towel and dropped.
33:11This powder has a savory taste.
33:15The smell is amazing.
33:21This is KUROKUCHI HAMA made in Hakodate.
33:28This is the highest quality konbu.
33:30This is 100 kg per year.
33:32This is aged for about 3 years.
33:35I put this in a large amount of soup.
33:43This is called OIKONBU.
33:46I'm sorry.
33:50This is the konbu that has been aged for 3 days.
33:57This is how it looks.
34:01This is big.
34:02This is konbu.
34:04This is amazing.
34:06I sold this at the beginning of the opening.
34:11This is enough.
34:14This is the soup that I warmed up and sold.
34:23I put this in a large amount of soup and added it to the customers.
34:33In addition to konbu, dried sardines, bonito flakes, grilled dried sardines, salmon roe, scallops, and kelp are used.
34:40Natural ingredients are used in the soup of GINGA.
34:46The ramen is ready.
34:51How does the konbu taste?
34:56I eat this.
34:58This is GINGA RAMEN.
35:01This is beautiful.
35:03This smells good.
35:05I can't stop eating this.
35:07ITADAKIMASU.
35:12This is delicious.
35:14Thank you very much.
35:19This is amazing.
35:23This is the power of OIKONBU.
35:25This is a gentle taste.
35:28This is not only the umami of konbu, but also the umami of other ingredients.
35:35By adding konbu, other ingredients are harmonized.
35:42This is amazing.
35:44I can drink this for a long time.
35:47This is very delicious.
35:49ITADAKIMASU.
35:52I eat this.
35:58This is very delicious.
36:05This doesn't have the roughness of the noodles.
36:08This contains a lot of kansui.
36:12This is a blend of local wheat and domestic wheat.
36:20This is delicious.
36:26As I eat this, the temperature of the ramen cools down a little.
36:29This tastes very good in the second half.
36:31This is fashionable.
36:32This tastes very good.
36:34When the temperature of the ramen cools down, the taste of konbu comes out.
36:40This is the natural taste of konbu.
36:44What made you stick to konbu?
36:51I had a fracture three years ago.
36:56I had to close the store for two and a half months.
37:01I was in pain and thought I would collapse.
37:06I was in a state of crisis.
37:09I got a call from SHOTSU.
37:12He said it was a good opportunity for me to think about ramen.
37:19SHOTSU is IIDA SHOTEN's IIDA SHOTEN.
37:25SUZUKI was training at IIDA SHOTEN.
37:29IIDA SHOTEN has been supporting SUZUKI since the opening.
37:34I thought it was a good opportunity for me to think about ramen.
37:42I thought this fracture had a meaning.
37:46I thought it was a good opportunity for me to think about ramen.
37:53I thought it was a good opportunity for me to think about konbu.
38:01I started training konbu three years ago.
38:10SHOTSU and IIDA SHOTEN.
38:13Do you know that you came to YAMAGATA this year?
38:17I got a call the day before.
38:20I thought I might not be able to go to KAZUHISAKU.
38:25But I was happy to meet YAMAGATA.
38:33Did you go to YAMAGATA this time?
38:37Yes.
38:39I went to KYUTA in ATSUMI ONSEN.
38:45KYUTA, which SUZUKI trained for three years.
38:52The first owner, HITASHI NOJIRI.
38:54He is called the lord of YAMAGATA.
38:57He is loved by the people of YAMAGATA, and ramen owners all over the country come to visit him.
39:03I have a house deep in the mountains.
39:07There is a dojo nearby.
39:10I've been to IIDA SHOTEN about 10 times.
39:15I've also stayed at Tomita about twice.
39:19Tomita is a popular restaurant in MATSUDOSHI, CHIBA.
39:23Tomita is the owner of CHUKASOBA TOMITA.
39:25His name is TOMITA OSAMU.
39:28This restaurant is famous all over the country.
39:31The pickled noodles on the menu are very delicious.
39:36This is a very thick noodle.
39:41You can eat noodles alone.
39:43We call it a noodle sashimi.
39:45It's very delicious to eat noodles with salt and vinegar.
39:48This is a very thick pickled noodle.
39:52I think this is the most delicious pickled noodle in Japan.
39:58YAMAGATA, long time no see.
40:01Welcome.
40:08Welcome.
40:10It's been a long time.
40:14Thank you for having us.
40:16Hello, Osamu.
40:19It's been a long time.
40:21Welcome.
40:25Welcome.
40:29It's been a long time.
40:30I'm looking forward to it.
40:31It's the season of COVID-19.
40:33That's right.
40:35Let's take a break.
40:37I was asked to take this picture.
40:40It's been about three years.
40:43That's right.
40:45The taste is the same.
40:47It's full of humanity.
40:50It has the power to attract people.
40:53I think everyone will come here because there are people in ramen.
41:01A cup of ramen that makes the famous ramen shop owner excited.
41:06It's finally here.
41:14It's been a long time.
41:16Thank you for waiting.
41:18Thank you for waiting.
41:27Thank you for the meal.
41:29Thank you for the meal.
41:39He is kind.
41:44Thank you for the meal.
42:03He is kind.
42:13He is kind.
42:26It's the same as mine.
42:28It's delicious.
42:30He is kind.
42:39Is it better not to talk when you eat ramen?
42:44I think so.
42:47But it's the best.
42:52Thank you for coming all the way to the countryside.
42:59My ramen is a ramen from the countryside.
43:04It's been a long time since I ate ramen made with seafood stock.
43:14It's a cup of ramen with a lot of natural ingredients.
43:19The soup is special.
43:23He doesn't use animals such as birds and pigs.
43:26He uses only seafood stock to create a deep flavor.
43:40The noodles are homemade.
43:44He uses local wheat and silk gel.
43:49I can feel the love for my hometown.
44:08I feel healed.
44:10The taste is great.
44:13I feel relieved.
44:15I'm happy.
44:17I can't put it into words.
44:23I can't put it into words.
44:25It's KYUTA.
44:27I can feel the flavor of KYUTA in my heart.
44:32Of course, it's delicious.
44:36Everything is delicious.
44:38But, it's not like that.
44:41It's delicious in my heart.
44:45That's all I can say.
45:03He is a human being.
45:06He is also a customer.
45:10I think it's important for a chef to be able to make ramen that reaches the heart of customers.
45:24We've seen the customers' particularity.
45:29How was it?
45:30I'm glad I was able to see the hard work of the staff behind the scenes.
45:40I think Yamagata Prefecture is the best place to broadcast the behind-the-scenes of ramen.
45:49I can feel the emotion of the creator.
45:52I'm sure the ramen shop will be happy.
45:54I was able to feel the emotion of Yamagata Prefecture's ramen.
46:00It was really fun.
46:01Thank you for watching our ramen kingdom.