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00:00This week's Topic is what you want to eat.
00:04From day to day, we have a lot of food information on location.
00:07For example, the Parachute Squad and the Blue River.
00:10We will introduce the top dishes that are always in the theme.
00:13We hope you will want to eat them.
00:17This week's topic is the hidden beauty.
00:21There are a lot of hidden beauty.
00:23For example, a shop in the residential area.
00:26Or a shop in the mountains.
00:29It's delicious because it's done in that place.
00:33I don't want to tell you the truth.
00:34It's a place to go as a ninja.
00:36That's right.
00:38What is the hidden beauty that the four of them are crazy about going as a ninja?
00:43I'm doing it proudly.
00:45First, let's start with Aoi.
00:47This is it.
00:48Ramen Dokoro 08.
00:49It is a pork bone ramen of Michelin chef, which is popular in the mountains.
00:55It is a pork bone ramen shop run by the owner of the two Michelin stars, Aburayama Sanso, located in the mountains of Aburayama.
01:05It's a legend.
01:06It's a legend.
01:07I think this is the final form of ramen.
01:10It's been simmering for more than 20 hours, using all the bones from the head to the feet.
01:16But it's light.
01:18But it's rich.
01:20Kawa-chan, please.
01:22Toun.
01:23It is a hidden specialty of the residential area.
01:25It is a soba made with fresh ingredients.
01:29It is located in a complete residential area in Mitoma, Higashi-ku, Fukuoka City.
01:33A part of the house was remodeled by DIY and opened as a cafe with soba.
01:38It's like doing it at home.
01:40It's a hidden picture.
01:41It's a hidden picture.
01:42Soba is also handmade.
01:43It is said that it is finished by hand at the soba shop in the neighborhood.
01:47Mr. Saito, please.
01:49Mogura called me.
01:51It's a substitute for Japanese-style soup stock, soboro and radish.
01:54Tonkotsu.
01:55It's famous.
01:57That's right.
01:58It's famous.
01:59It's famous.
02:00It's famous, so I don't think it's a hidden one.
02:02It's a little hidden.
02:04It's dark.
02:05It's dark.
02:06It's like an old story.
02:08It's like an old story.
02:09It's like an old story.
02:10The signboard menu, Mogure Ramen, is topped with Japanese-style soup stock and thinly sliced radish.
02:16It's perfect for eating after drinking.
02:19It's a gentle taste of tonkotsu ramen.
02:22Then I'll go.
02:23Soup stock.
02:24All kinds of Japanese food.
02:27Spicy noodles with seafood stock.
02:30The name is soup stock.
02:32Is that the name of the shop?
02:33That's right.
02:34That's bold.
02:35This is in Ropponmatsu, but it's a room in a normal apartment.
02:40It's a hidden one.
02:41It's a soup stock from mackerel and mackerel.
02:45It's spicy noodles, so it says spicy.
02:47This chili oil is also special.
02:50It's a homemade chili oil.
02:52Do you like spicy noodles?
02:53I like spicy noodles.
02:54I like spicy noodles.
02:55I like spicy noodles.
02:56I like spicy noodles.
02:57Because it's noodles.
02:59All of them are attractive shops, but there is only one shop where four people can visit.
03:06The game to decide where to go is from these three.
03:09This time, it's the best choice in order.
03:12I haven't won recently.
03:14That's right.
03:15Among them, the winner is...
03:17Intro!
03:18Here it comes.
03:19Intro.
03:21So, we'll have an intro quiz to answer the name of the artist of Fukuoka Yukari.
03:28Then I'll go.
03:36What?
03:37It's fast.
03:39It's fast.
03:41It's fast, isn't it?
03:44I can't hear it.
03:45It was too late to get used to it.
03:47I thought it had been playing for a while.
03:49I could hear it from the room next door.
03:51It's a karaoke song.
03:52While they are claiming to the staff, let's turn up the volume and listen to it again.
04:06It's good.
04:07It's a good song.
04:08It's a good song.
04:09It's a good song.
04:10It's a good song.
04:11The three of them are noisy.
04:13I'm the one who's playing the game.
04:15What is Yano's answer?
04:17I don't know.
04:18Are you sure?
04:19I think I know.
04:21It's Seasons.
04:22That's correct.
04:23That's fast.
04:24It's fast.
04:25Did you have a girlfriend?
04:27No.
04:28He is a man.
04:29You can't get the name of the song by the intro of Seasons.
04:33I was riding a wagon.
04:35It was a wagon.
04:36It was a wagon.
04:37It smelled like coconut.
04:40It was a wagon.
04:41It was a wagon.
04:42It was a wagon.
04:43It was a wagon.
04:44It was a wagon.
04:45The correct answer is the third millionth single of Ayumi Hamasaki, a legendary singer from Fukuoka.
04:54Ayu likes this song.
04:56I didn't know Ayu.
04:58I didn't know her.
04:59Yano's theory of being a gyaru is rising.
05:02Let's check the intro of Seasons.
05:06Can I listen to the whole song?
05:08I know the chorus.
05:09I think it's a planetarium.
05:12I don't know this.
05:14You don't know this?
05:15Yes, I don't know.
05:16How about you, Sano?
05:17I know this.
05:18I know this.
05:19I know this.
05:20I know this.
05:21I know this.
05:22I know this.
05:23Gyaru?
05:24Gyaru?
05:25I'm not a gyaru.
05:26I worked at a rental video store when Seasons was released.
05:31This song has been playing for a long time.
05:34I worked part-time for 8 hours.
05:35I worked part-time for 8 hours.
05:36I worked part-time for 8 hours.
05:37I worked part-time for 8 hours.
05:38I worked part-time for 8 hours.
05:39I won this time.
05:42Thank you very much.
05:44Thank you very much.
05:46Unfortunately, we will introduce the information of the store where four people could not visit this time.
05:53First of all, Aoki Ichiyoshi.
05:54This is a popular restaurant in the mountains.
05:56This is a pork bone ramen of Michelin chef.
06:00It takes 30 minutes by car from Tenjin.
06:03When you go up one of the roads leading to Aburayama, you will find Aburayama Sanzo, a Fugu restaurant with two Michelin stars.
06:11I don't know this.
06:12Aoki Ichiyoshi's hidden restaurant is hidden in the restaurant.
06:17This is Ramen Dokoro 08.
06:21This time, we will introduce the ultimate pork bone ramen made by Watanabe, the chef of Aburayama Sanzo.
06:28This is a pork bone ramen.
06:31The soup is made by boiling the pork bones from head to toe for more than 20 hours.
06:39The soup has the umami and sweetness of pork bone.
06:43This is poured into a bowl with soy sauce-based seaweed.
06:48This is a thin straight noodle with a strong waist.
06:51This is simple.
06:53This is a low-temperature cooked and softened pork.
06:57If you put green onions and kikurage on it, it will be a sophisticated taste.
07:04I didn't do anything extra.
07:07It has a strong umami and mild aftertaste that is produced from the soup that has been boiled carefully.
07:13This is the only pork bone.
07:14This is too short.
07:15This is the ultimate ramen.
07:21Next is the famous store in the residential area of Kawahara Ichiyoshi.
07:26This is a noodle with a fresh ingredient.
07:29This is a cafe called TOWN in Kawahara Ichiyoshi.
07:38The owner remodeled his house.
07:41This is a fashionable space.
07:44This is a noodle with a fresh ingredient.
07:50This is a noodle with a strong aftertaste that is produced from the soup that has been boiled carefully.
08:01If you boil it and cool it in cold water, it will be beautiful.
08:06This looks delicious.
08:08This is a noodle with a fresh ingredient.
08:15This is a noodle with a strong aftertaste that is produced from the soup that has been boiled carefully.
08:23This is a noodle with a strong aftertaste that is produced from the soup that has been boiled carefully.
08:31This is a noodle with a fresh ingredient.
08:37This is a noodle with a strong aftertaste that is produced from the soup that has been boiled carefully.
08:45Next is the famous store in Kawahara Ichiyoshi.
08:47This is a noodle with a strong aftertaste that is produced from the soup that has been boiled carefully.
08:52Enter the street from the street in the center of Fukuoka City.
08:58This is a restaurant called KAKUDEN AIZAKAYA.
09:00This is a restaurant called KAKUDEN AIZAKAYA.
09:05There are many kinds of noodles.
09:11This is a noodle that is delicious even after drinking.
09:18The noodles have a lot of moisture and are chewy and straight.
09:24And the biggest feature is the daikon cooked in Japanese style soup.
09:30Like char siu?
09:31Yes.
09:32On top of the char siu, the pork and chicken are topped.
09:36It's really an invention.
09:37On top of the finish, green onion and white onion are added.
09:40This is it.
09:41The restaurant's signature dish, Moguore Ramen is complete.
09:44It's like a Japanese dish.
09:46The tonkotsu soup is perfect for the finish.
09:49It has a deep flavor and has a refreshing aftertaste.
09:53It's full of gentle umami.
09:55You can only taste it here.
09:57It's full of appetite.
09:59It's good.
10:01And the four came here for the best noodles in the inn.
10:05It's the end of June.
10:07Odani, where we're going now, is really a hidden place.
10:10Really?
10:11I don't think you'll know if you come here normally.
10:14There are a lot of places I want to go until I get to a place with a lot of places to stay.
10:17If it's a town, it's a must-see place.
10:19There's a building of a restaurant.
10:23Is it inside the company?
10:25No, it's not.
10:27It's not a kitchen car.
10:29It's not a kitchen car.
10:30This is it.
10:32Takahashi-ryo.
10:34There's a restaurant inside.
10:36It's a hidden place.
10:38It's a normal apartment, but there's a restaurant inside.
10:41Let's go inside.
10:44Yes, Odani, a hidden place that the four of us will visit,
10:48is a restaurant specializing in short noodles that opened this year in a separate room of this apartment.
10:54The door is changed.
10:56There's a signboard.
10:58Look at this.
11:00You can't imagine what it looks like.
11:03It's amazing.
11:05It's a restaurant.
11:07This is a cafe.
11:09Nice to meet you.
11:11It's nice.
11:13The smell of the soup stock is very gentle.
11:17What is it today?
11:18It's a short noodle.
11:20It's a hidden noodle.
11:23The name of the soup stock is unique, isn't it?
11:27Why is the name of the soup stock?
11:28It's a short noodle with a lot of soup stock.
11:31It's not a soup, it's a soup stock.
11:33Soup stock?
11:35Mr. Kobayashi is an angel.
11:37He also runs a izakaya that focuses on Japanese food.
11:41He runs an izakaya.
11:43In this hidden place, Odani,
11:45you can enjoy a short noodle with a Japanese-style soup stock.
11:51I'm surprised.
11:53It's very Odani.
11:55Aoi, it's a good reaction.
11:57After this, we will go to a Japanese-style short noodle restaurant.
12:02Aoi's hidden place
12:05This week, we will go to a Japanese-style short noodle restaurant in the apartment of Ropponmatsu in Chuo-ku.
12:11It's a hidden place.
12:12We will enjoy a short noodle with a Japanese-style soup stock.
12:19Here it comes.
12:23It looks very delicious.
12:27Special sauce with ground sesame seeds, soy sauce, and miso.
12:31Chopped green onions.
12:34The Japanese-style soup stock that the angel is particularly particular about
12:38uses bonito, horse mackerel, and mackerel to extract the umami.
12:45The medium-thick straight noodles go well with the soup.
12:51Sweet and spicy minced pork.
12:53Scented fish powder.
12:55Topped with cherry shrimp and nuts.
12:58If you add homemade chili oil, which is spicy,
13:03You can put a lot of it.
13:05The Japanese-style soup stock and the aroma of sesame seeds are irresistible.
13:08The spicy short noodle is completed.
13:14It's amazing.
13:16When I was mixing it, I could smell the aroma of sesame seeds.
13:20But, when I drank it, I could taste the soup stock.
13:22It's amazing.
13:23I was surprised.
13:25The soup stock is very good.
13:26Aoi's reaction is good.
13:30It's good.
13:33It's a vacuum.
13:34The noodles are delicious.
13:36The short noodle is an image of a shrunk Chinese noodle.
13:40But, this noodle goes well with the soup stock.
13:44The medium-thick straight noodles are spicy.
13:48The soup stock goes well with the sesame seeds.
13:51The soup stock goes well with the sesame seeds.
13:53It says Iichiko, but I don't believe it.
13:56It's because the squid shop is doing it, too.
13:58I could see it well.
14:07It's delicious.
14:09The umami is very good.
14:11I could taste the umami at first, but then I could taste the umami.
14:13It's the spiciness of chili oil.
14:15I see.
14:20It's delicious.
14:22On the contrary.
14:23On the contrary?
14:24What is it?
14:25That's right.
14:26What is the opposite?
14:30I heard the sound before I spoke.
14:32I could hear the sound.
14:34I could taste the umami at first, but then I could taste the umami again.
14:40This is a soup stock sandwich.
14:42It's a fusion of Chinese and Japanese.
14:45That's right.
14:46Look at this in front of you.
14:50What is it?
14:51Is it vinegar?
14:52It's vinegar.
14:53When you add Laos konbu, it becomes mild, refreshing, and umami.
14:57Does that mean it becomes more umami?
15:00It's delicious.
15:02It's good.
15:03The taste has changed.
15:04This is good.
15:06It's like a normal flat noodle.
15:08It's like a mild vinegar.
15:10It's not as bad as vinegar.
15:13This is not the end.
15:17I have good news.
15:18What is it?
15:19I have rice.
15:20What?
15:21No, no, no.
15:22I have rice.
15:25It goes well with rice.
15:26It goes well with rice.
15:27It goes well with rice.
15:29I have rice and...
15:30What else is there?
15:31Onsen egg.
15:32It goes well with rice.
15:34Onsen egg is the best.
15:35It's like Korean food.
15:37This is 200 yen.
15:38It's cheap.
15:39It's a set.
15:48It's delicious.
15:55It's like a normal flat noodle.
15:57The soup is soaked into the rice.
15:59There are some ingredients left.
16:02It's spicy.
16:03It's better than a normal flat noodle.
16:05He talks a lot.
16:06He talks a lot.
16:08It's delicious.
16:10It's amazing.
16:11The soup is soaked into the rice.
16:13So, it goes well with rice.
16:15Onsen egg did a good job.
16:17It did a good job.
16:18It's mild.
16:20It's voluminous.
16:22It's good to eat.
16:23It's good to eat a lot at lunch.
16:25It's like a hideout.
16:26It's like an attraction.
16:28That's right.
16:29It's close to my house.
16:31It's close to my house.
16:34That's amazing.
16:36That's amazing.
16:37That's amazing.
16:39Now, it's time for Fukuoka Oyakutetsu Information Variety.
16:41It's Takunaru.
16:42This time, Koyuki is on a break.
16:45So, Hikaru Mama will be the host.
16:49We had a battle.
16:50The intro.
16:51The intro.
16:52The noodles and the cream shouldn't be too long.
16:55It's too long.
16:56It's too long.
16:57It's too long.
16:58I did the intro quiz with a small sound.
17:01Really?
17:02But even if it was big, I didn't know.
17:04That's right.
17:06I've never been to karaoke with a woman who sings IU.
17:11People with high intro wins.
17:13That's right.
17:15Last time,
17:16Don't look down on me.
17:17Don't look down on me.
17:18This time, too, the band threw something away.
17:22It's a bad feeling.
17:23When it's an intro, people change.
17:25That's right.
17:26When it's an intro, people change.
17:28People change when they drink.
17:29There are many things.
17:30I've never been to an intro.
17:32But seriously.
17:33It's scary.
17:34It's scary.
17:35The next special feature is that Hikaru Mama went there.
17:38That's right.
17:39I'm sure you'll want to go there.
17:42It's a popular tourist area.
17:44I ate all the gourmet food and enjoyed it.
17:47I ate all the gourmet food.
17:51Don't say that.
17:52Don't say that.
17:53You ate too much.
17:54You ate too much.
17:56All the gourmet food is here.
17:58I see.
18:00You said it twice.
18:01I'm sorry.
18:04It's past 10 a.m.
18:06Koyuki and Hikaru Mama arrived at the Joka-machi area in Hagi City, Yamaguchi Prefecture, where there are many old towns.
18:14We came to Yamaguchi Prefecture.
18:16We came.
18:19What is the image of Yamaguchi?
18:21It's like Shimonoseki.
18:23It's over there.
18:25It's Hagi City.
18:26We came to Hagi City.
18:27It's my first time to come to Hagi City.
18:28It's your first time.
18:29It's a city with a long history.
18:30It's a good place to eat.
18:32This is the place where you can eat.
18:35It's here.
18:36What is it?
18:37There is a picture of a local gourmet food in Hagi City and Yamaguchi City.
18:45This is not good.
18:47Why?
18:48I've done this in Miyazaki.
18:51That's right.
18:52It's really hard.
18:53That's it.
18:54That's right.
18:55This project is the second part of the gourmet gourmet food tour held by Nakagami and Koyuki in Miyazaki.
19:04This time, we will enjoy eight gourmet gourmet foods in Yamaguchi and Hagi.
19:11The rules are the same as last time.
19:13We will ask the locals for the recommended restaurants and they will complete the eight gourmet foods.
19:20We will also have an interview with the restaurants we visit.
19:24If we can eat all of them by 4 p.m. on the second day, we will clear the mission.
19:30If we can't clear the mission, there will be a tough penalty game.
19:36I don't know about Bari Soba.
19:37I know about Kawara Soba.
19:39I'm sorry.
19:40I can't think of anything.
19:42What is Chicken Chicken Gobo?
19:44What is Tori Tori Gobo?
19:45What is this called?
19:47It's Miran-gyu.
19:48Miran-gyu.
19:49I'm listening.
19:50It's called Morning Udon.
19:52It's perfect for this morning.
19:54That's right.
19:55I don't know what Morning Udon is.
19:58I don't know what Kintaro is.
20:00Is Kintaro candy?
20:01Depending on the food, you can only eat it in Yamaguchi.
20:05You can only eat it in Hagi.
20:08Which one is Yamaguchi and which one is Hagi?
20:10That's what I said.
20:11That's what you said?
20:13We have to eat it in Hagi today.
20:16We have to eat it in Yamaguchi tomorrow.
20:19If we eat it one by one, we can't finish it.
20:21We can't finish it.
20:22I don't know if we have to eat Morning Udon in the morning.
20:26I don't know.
20:27It might be in Yamaguchi.
20:29They are worried about the mysterious food.
20:32They start asking questions to gather information.
20:37Do you know what Morning Udon is?
20:39You can eat it in the morning.
20:43What?
20:46Don Don?
20:47I'm sorry to say this, but you can eat it right away.
20:50What is the characteristic of Morning Udon?
20:54What kind of restaurant is it?
20:55You can eat it right away.
20:57You can eat it right away.
20:59It's fast.
21:00It's fast.
21:01It's fast.
21:02They gather information.
21:06It's 10.50 a.m.
21:08They arrive at Don Don.
21:13Mom, it's already written.
21:15It's Morning Udon.
21:17Until 11 a.m.?
21:18Oh, no.
21:20They hurry to the interview.
21:24What is the result?
21:26Oh, no.
21:28What's wrong?
21:29Oh, no.
21:30I got an OK.
21:326 minutes left.
21:356 minutes left.
21:36They got an interview.
21:39It's a famous restaurant in Yamaguchi Prefecture.
21:43Don Don.
21:44It's a popular udon restaurant in China.
21:52You can eat it until 11 a.m.?
21:54Yes.
21:55Until 11 a.m.?
21:57Stop.
21:59Stop.
22:00It's a common dish.
22:01Udon.
22:02I see.
22:03Morning Udon is cheaper than common udon.
22:07That's right.
22:08Morning Udon started with the desire to attract customers in the morning.
22:14Many customers come every morning because they can eat udon at a good price.
22:20Is it OK?
22:21Yes, it's OK.
22:22Can I sit here?
22:24Yes, please.
22:25Right away?
22:26Yes.
22:27It's fast.
22:28It's fast, isn't it?
22:30Until 11 a.m.
22:32What?
22:33Wait a minute.
22:34It's fast.
22:35It takes 5 seconds to get a seat.
22:36Wait a minute.
22:37It's fast.
22:38It's fast.
22:39After this, it's almost the same as getting a seat.
22:43The secret of Don Don, a popular restaurant in Yamaguchi Prefecture, is revealed.
22:49The secret of Don Don, a popular restaurant in Yamaguchi Prefecture, is revealed.
22:56The secret of Don Don, a popular restaurant in Yamaguchi Prefecture, is revealed.
23:02The secret of Don Don, a popular restaurant in Yamaguchi Prefecture, is revealed.
23:07Can I sit here?
23:09Yes, please.
23:10Right away?
23:11Yes.
23:12It's fast.
23:13It's fast, isn't it?
23:16Until 11 a.m.
23:18It's fast.
23:19Wait a minute.
23:20It takes 5 seconds to get a seat.
23:22Wait a minute.
23:24Is it always this fast?
23:26Yes.
23:27How fast was it?
23:28It took about 5 seconds.
23:30Wait a minute.
23:31I got up as soon as I sat down.
23:34It's much faster than I imagined.
23:36I'm panicking now.
23:37I don't understand at all.
23:39Don Don, a popular restaurant in Yamaguchi Prefecture, is served in the morning.
23:44It's very simple.
23:45The speed of serving is overwhelming.
23:47However, it is a rational cooking style to make it possible.
23:52The noodles are soft noodles that take 15 minutes to boil.
23:57By using three types of pots, which shift the time of boiling,
24:02the noodles are always freshly boiled.
24:05It's a popular restaurant.
24:07When an order is placed, the noodles are pulled up and passed to the person in charge of serving.
24:12The noodles are put on the meat and poured with hot soup.
24:16It's done in just 11 seconds.
24:20It's easy to be distracted by the fast speed.
24:23How does it taste?
24:25Itadakimasu.
24:30It's good.
24:31It's delicious.
24:33It's a little sweet.
24:35And it has a great flavor.
24:37It's perfect for breakfast.
24:42How is it?
24:44I can't stop eating it.
24:46It's delicious because it's close to my house.
24:52It's delicious.
24:53The noodles are chewy and elastic.
24:58It's delicious.
25:00At this point, they asked the president, who was working in the kitchen.
25:06The purpose is to serve it as soon as the customer's seat is taken.
25:10It's amazing.
25:12Don't you have to chase him sometimes?
25:14It's scary.
25:15I'm afraid of that.
25:16I'm going to follow him.
25:20If you follow him, he will come out.
25:23It's delicious because it's fast.
25:25They finished eating the morning udon.
25:27It's a good start.
25:29Do you know anything about this restaurant?
25:34This is Kenran-gyu.
25:36Kenran-gyu?
25:38Do you know where you can eat Kenran-gyu?
25:43Midoriya Farm.
25:45Midoriya Farm.
25:47It's 11.30 a.m.
25:50They arrived at Midoriya Farm to eat Kenran-gyu.
25:56This is the second restaurant.
25:58What time is it?
26:00They are preparing.
26:02I think this restaurant is open.
26:04The two people who don't know where to eat Kenran-gyu ask the store next door.
26:10The restaurant is open from 5 p.m.
26:14There is a bowl of Kenran-gyu in Gen.
26:19If you want to eat Kenran-gyu, go to Gen.
26:21They got information about another store where you can eat Kenran-gyu.
26:24They were wondering what to do at that time.
26:27Excuse me.
26:29There is a TV station in Fukuoka.
26:33They are planning to eat all the delicious food in Yamaguchi and Hagi.
26:38The restaurant doesn't sell grilled meat for lunch.
26:43They will sell it from 5 p.m.
26:47Is it okay to interview?
26:49It's okay.
26:51She has a key.
26:53She has a key.
26:54It's okay to interview.
26:56I have a suggestion.
26:57What is it?
26:58Why don't you come back here at 5 p.m. and go somewhere else in the meantime?
27:02I don't want to.
27:04They made a promise to interview at 5 p.m.
27:07They are asking for new information.
27:11Who is from Hagi?
27:13I'm from Yamaguchi.
27:14It's good to meet you.
27:18They got a big chance to ask about the food in Yamaguchi.
27:23Do you know anything?
27:25Chicken chicken gobo.
27:27Wait a minute.
27:28It's here.
27:31Do you know chicken chicken gobo?
27:33It's served for lunch in elementary school.
27:35Lunch?
27:36It's often served for lunch.
27:38What about chicken chicken gobo?
27:39It's served for lunch in elementary school in Yamaguchi.
27:45I think everyone knows it.
27:47You are from Yamaguchi.
27:49Do you know anything in Hagi?
27:51In Hagi?
27:52Do you know Matsumikan?
27:54It's grown everywhere.
27:55It's grown everywhere?
27:57Yes.
27:59Let's ask other people.
28:02It's grown only in Matsumikan.
28:03Matsumikan?
28:04It's grown everywhere.
28:06Matsumikan?
28:08It's Matsumikan.
28:09Matsumikan?
28:10It's getting yellow.
28:12It bloomed in May.
28:14It's this big now.
28:16Hagi has been growing Matsumikan since the Meiji era.
28:20Matsumikan blooms in mid May every year.
28:25Matsumikan blooms beautifully in Hagi.
28:28But it's still in season.
28:32There's nothing to eat.
28:35So, it's processed food.
28:36So, it's processed food.
28:38We asked a souvenir shop owner.
28:42Is he a shop owner?
28:43He's a shop owner.
28:44Matsumikan is not available in summer.
28:46There's nothing to eat.
28:48That's right.
28:49Is there a way to eat Matsumikan?
28:52Mitsukuni Honten is famous in Hagi.
28:56Is there a way to eat Matsumikan?
28:59Let me make a phone call.
29:01Is that okay?
29:02Thank you very much.
29:04I'm sorry.
29:06Mitsukuni Honten.
29:07Dad.
29:08Dad.
29:11We were able to interview the shop owner.
29:15Thank you very much.
29:19Yukito Hikarumama came to Mitsukuni Honten.
29:21Mitsukuni Honten was established in 1858.
29:26It specializes in Matsumikan, a specialty of Hagi.
29:32We can eat Matsumikan.
29:34Is there anything we can eat here?
29:37This is the snack.
29:40It's called Hagi no Kaori.
29:41It's a snack of Matsumikan.
29:43It looks delicious.
29:44It's a seasonal snack.
29:47This will turn yellow in December.
29:52It's a child of Matsumikan.
29:54The upper and lower parts are sliced.
30:00It's a snack soaked in honey.
30:05It smells good.
30:07Is the skin so delicious?
30:09The acidity of the fruit is slightly fragrant.
30:13The skin is crispy.
30:15You can feel the acidity and bitterness of the skin.
30:25This is a snack using matured Matsumikan skin.
30:36This is soft.
30:39It has a texture similar to the skin.
30:44It's sweet.
30:46It doesn't feel like eating the skin of Matsumikan.
30:51It's really delicious.
30:53Marmalade using Matsumikan and Matsumikan maruzuke are also popular.
31:04They cleared the second snack, Matsumikan.
31:09It's 2 p.m.
31:11They return to their home.
31:14I'm looking for something around here.
31:18Do you know anything?
31:20There is a place called Hagi-C Mart.
31:22Hagi-C Mart?
31:23It's like a family mart.
31:28There is a place called Kintaro.
31:34Here?
31:35There is a place called Kintaro at Hagi-C Mart.
31:40Do you know Kintaro?
31:43Everyone knows him.
31:45I've known him since I was a child.
31:48He is famous for salt-grilled fish.
31:51Kintaro's salt-grilled fish?
31:53What?
31:55They are looking for Kintaro.
32:05It's 2 p.m.
32:06They are looking for Kintaro at Hagi-C Mart.
32:12I thought it was Hagi-C Mart.
32:14What is it?
32:15I found it.
32:16I found it.
32:18Kintaro.
32:19Kintaro?
32:22They found Kintaro's name.
32:26Koyuki went to the store.
32:30It's 2 p.m.
32:33Can't we eat?
32:36They can't give up.
32:38They are looking for Kintaro at another store.
32:41Is there Kintaro in this store?
32:44No.
32:46What is Kintaro?
32:48Is there Kintaro in this store?
32:52It's our store.
32:54Kintaro is here.
32:56Kintaro is not here.
32:58Kintaro is not here.
33:00Ask Kaori.
33:02Kaori.
33:03They are struggling to find Kintaro.
33:06Kaori is the last hope.
33:09What will happen?
33:11Please, Kaori.
33:13One.
33:15If it's Kintaro, I'll give you one.
33:21Can I have it?
33:23Can I have it?
33:24Of course.
33:25Salt, tempura, anything.
33:27They went to Hagi-C Mart.
33:31It's a seafood restaurant.
33:34They can eat fresh seafood.
33:39It's the last Kintaro.
33:42I'm happy.
33:43What is this?
33:44It's Kintaro.
33:45Kintaro.
33:47Is this Kintaro?
33:48It looks like a burdock.
33:50It's a fish.
33:52The skin is red.
33:54What is this?
33:55It's a fish.
33:56Kintaro is a small red fish called Himeji.
34:02I don't know.
34:03It's also called an old man.
34:05Hagi-C Mart has been friendly with Kintaro for a long time.
34:10The reason is unknown.
34:13Kintaro is scary.
34:15It's in season from November to March.
34:17It has a rich and sweet white meat.
34:21It's a fish that lives all over the country.
34:24Hagi-C Mart has a large amount of fish.
34:27It's a familiar ingredient.
34:31I don't know.
34:33Finally, they met Kintaro.
34:35This time, they eat it with tempura.
34:39I eat Kintaro.
34:46The meat is soft.
34:48It's a white meat.
34:50It's light.
34:52There is fat on the skin.
34:54It smells good.
34:56It smells like fish.
34:58It's delicious.
35:00I will come to see Kintaro again.
35:03I'm looking forward to it.
35:04They ate the last fish, Kintaro.
35:07They cleared the third dish.
35:10Next, they go to the store where they promised.
35:14They have a report.
35:17I got a lot of information while you were in Apodori.
35:22Barisoba is very famous in YAMABUCHI.
35:26Where can I eat this?
35:28It's at the end of the shopping street in the city.
35:31This is YAMABUCHI.
35:33I want to go to YAMABUCHI.
35:38I agree.
35:40I have a plan.
35:41I eat this.
35:43I go to YAMABUCHI early.
35:45I don't know what kind of store this is.
35:49I go to this store the day before.
35:52I wear an eye patch.
35:54Do you go to Apodori?
35:56I go home early today and drink a toast.
35:58Do you drink a toast?
35:59I drink a toast.
36:00That's good.
36:01It's past four o'clock in the afternoon.
36:03They arrive at KENRAN GYU.
36:07Grandpa.
36:09You are five minutes late.
36:12I was waiting for you.
36:14You are kind.
36:15Mom and grandpa.
36:18They came to KENRAN, an Amiyaki restaurant.
36:23This is a restaurant where you can enjoy fresh meat from the farm.
36:29I'm sorry to keep you waiting.
36:32This is my favorite BOTENMORI.
36:34This is BOTENMORI.
36:37This is very big.
36:40BOTENMORI is a rare Japanese beef that has long been designated as a natural monument in Japan.
36:45BOTENMORI is raised by MISHIMAUSHI.
36:49MISHIMAUSHI and Holstein are from the Netherlands.
36:53This is called KENRAN GYU.
36:58This looks delicious.
36:59This is a brand beef with a rich umami, richness, and aroma unique to Japanese beef.
37:07First of all, I eat rib roast, which has a perfect balance of red meat and fatty meat.
37:16This is delicious.
37:17There is also a sauce.
37:19If you eat without sauce, you can enjoy the taste of grilled meat.
37:22This has a lot of fat.
37:25However, the aftertaste is refreshing.
37:28That's why I want to eat this again.
37:32This is the last rib roast.
37:34I eat this with sauce.
37:39This is very soft.
37:42This is delicious.
37:44This is very elastic and soft.
37:47This is very light.
37:49However, the umami of this meat is amazing.
37:53This was delicious.
37:55KENRAN GYU was the best.
37:57I already remember KENRAN GYU.
37:59They cleared the fourth gourmet food in HAGI.
38:03Two of the remaining four gourmets are from YAMAGUCHI.
38:08I want to get two more information.
38:11Is NAMAUIRO famous in HAGI?
38:15Is it famous in YAMAGUCHI?
38:17I don't think it's famous in HAGI.
38:22I'm sure.
38:24I'm sure.
38:25I'm sure.
38:26I'm sure.
38:27I'm sure.
38:28I'm sure.
38:30The remaining two gourmets went to YAMAGUCHI for about an hour.
38:38They arrived at the shopping district near the YAMAGUCHI City Hall at 6.30 pm.
38:43Do you have time?
38:45I'm looking for BARISOBA.
38:47I'm looking for BARISOBA.
38:49BARISOBA is sold at a shop called KU.
38:55I'm looking for it.
38:58Do you have BARISOBA?
38:59I'm looking for it.
39:02Let's go.
39:08What's wrong?
39:11I'm glad I looked down.
39:15BARISOBA is a popular shop where you can line up in the morning.
39:19I got permission to shoot at 2 o'clock in the afternoon.
39:25I think this is the last shop because it's past 2 o'clock.
39:29When I get up tomorrow morning, I'll interview the streetlights.
39:33I'll shoot at the streetlights.
39:38They went to Apotori, a popular barisoba shop.
39:41They finished the first day of their second day.
39:45There is a time limit on the second day.
39:50It's 9 o'clock in the morning on the second day.
39:52They start their day at the shopping district near the YAMAGUCHI City Hall.
39:57These four are YAMAGUCHI City Hall.
40:02KURUMAEBI is famous for AIO.
40:05AIO?
40:07YAMAGUCHI City Hall is famous for KURUMAEBI.
40:11How long does it take to get there by car?
40:13It takes about an hour and a half.
40:17They continue to ask questions to gather information about other gourmets.
40:23Which places are famous in YAMAGUCHI City Hall?
40:27DOSHIRO and MIORIDO.
40:32YAMAGUCHI is famous for UIROU.
40:36NAGOYA is also famous for UIROU.
40:41UIROU is a rice cake made from rice flour.
40:44It is known as a specialty of NAGOYA and ODAARA.
40:47It is also popular in YAMAGUCHI.
40:50MIHORIDO is famous for warabiko.
40:53This is amazing.
40:58This is MIHORIDO, a store that was established in the second year of the Showa era.
41:02I was able to interview.
41:05This is a store that specializes in UIROU.
41:12What is the difference between normal UIROU and UIROU?
41:15UIROU is freshly steamed this morning.
41:19UIROU is a product that can be stored in a vacuum pack.
41:25UIROU is freshly made this morning.
41:28MIHORIDO uses rare warabiko and home-made red bean paste.
41:33It has a simple and gentle sweetness.
41:36It has a unique texture reminiscent of warabi mochi.
41:41This time, I will eat UIROU, which is the most popular aftertaste.
41:50This is very soft.
41:55This is very soft.
41:58This is because it is raw.
42:01This is very soft and elastic.
42:05I ate raw UIROU for the first time.
42:08This has a very soft and elastic texture.
42:11I have never eaten raw UIROU.
42:15I have never eaten raw UIROU.
42:18I feel like I've lost my life.
42:21This is the first time for Mr. Yamaguchi.
42:23I'm glad I ate raw UIROU.
42:26Thank you very much.
42:28I will eat the rest.
42:30You are elegant.
42:31I bought 20 to 30 UIROU.
42:35I don't eat raw UIROU.
42:38I don't eat UIROU.
42:42I am very satisfied.
42:44I spent too much time on elegance.
42:47I have to make a reservation at 2 o'clock.
42:50It's 10.36 now.
42:52I have to find CHIKIN CHIKIN GOBON.
42:56After this, I will look for CHIKIN CHIKIN GOBON and run around YAMAGUCHI.
43:05KOYUKI and HIKARU found five local gourmets.
43:10Next, I will look for a restaurant where I can eat CHIKIN CHIKIN GOBON.
43:18This is difficult.
43:20There is no lunch here.
43:23CHIKIN CHIKIN GOBON.
43:25There is no place to eat CHIKIN CHIKIN GOBON at this time.
43:28I don't think there is a place to eat CHIKIN CHIKIN GOBON.
43:31I understand.
43:32I'm sorry.
43:34There is no place to eat CHIKIN CHIKIN GOBON here.
43:38Is there a place to eat CHIKIN CHIKIN GOBON here?
43:41Hello.
43:43There is no place to eat CHIKIN CHIKIN GOBON here.
43:45Why did you do that?
43:47I asked a person who owns a restaurant about 1 km away.
43:52There is no place to eat CHIKIN CHIKIN GOBON here.
43:54I have to come back to BARISOBA at 2.10.
43:57I have to find a place to eat CHIKIN CHIKIN GOBON.
43:59You look like a detective.
44:01I have to find a place to eat CHIKIN CHIKIN GOBON.
44:03I have to eat BARISOBA and find a place to eat CHIKIN CHIKIN GOBON in 30 minutes.
44:08Let's go to KUMAIBI.
44:11Is that so?
44:13Let's go to the location.
44:15At that time.
44:17The couple came to the location and talked to the staff.
44:22What is this?
44:26I'm looking for a place to eat CHIKIN CHIKIN GOBON.
44:29You can eat CHIKIN CHIKIN GOBON there.
44:31Is there a place to eat CHIKIN CHIKIN GOBON there?
44:33TOGEMARU.
44:35TOGEMARU is a bakery.
44:39Is there a place to eat CHIKIN CHIKIN GOBON in the bakery?
44:46This is very good information.
44:48Thank you very much.
44:50The couple immediately went to TOGEMARU.
44:56Do you have permission?
44:57I have permission.
44:59Let's go to TOGEMARU.
45:01I'm scared of your face.
45:06Hello.
45:10I'm sorry.
45:12I can't eat here.
45:16I can't talk to you.
45:19But you can buy and eat CHIKIN CHIKIN GOBON.
45:22OK.
45:24Excuse me.
45:28Can I buy CHIKIN CHIKIN GOBON?
45:30Where can I buy CHIKIN CHIKIN GOBON?
45:32Here it is.
45:34Is this CHIKIN CHIKIN GOBON?
45:37This is CHIKIN CHIKIN GOBON.
45:39This is GOBON.
45:41Is this fried GOBON?
45:43This is fried GOBON.
45:45This is fried chicken.
45:47This is sweet and spicy sauce.
45:49Why did you decide to put this in bread?
45:53I thought it would be delicious.
45:56Thanks to the kind couple, they got CHIKIN CHIKIN GOBON.
46:02This is a popular product with soy sauce-based sweet and spicy sauce.
46:10CHIKIN CHIKIN GOBON started with a school lunch in YAMAGUCHI.
46:17In order to prevent the spread of school lunch, the original recipe was used.
46:26This is sweet and spicy.
46:28This smells good.
46:30The bread is also delicious.
46:32This goes well with rice.
46:35This is delicious.
46:42This is delicious.
46:44This goes well with GOBON.
46:46CHIKIN CHIKIN GOBON and sweet and spicy sauce are the best match.
46:49The sweet and spicy sauce goes well with the bread.
46:54This goes well with rice.
46:56This goes well with rice.
46:58This goes well with milk and bread.
47:00This goes well with bread.
47:02This is the first time I have tasted this.
47:05This is good.
47:06They cleared CHIKIN CHIKIN GOBON.
47:11There are two left.
47:13While they were running, they arrived at AIO, which is famous for shrimp.
47:18Then they were caught by a big signboard.
47:23AIO?
47:25AIO is here.
47:27AIO is on the right.
47:29It's a dog box.
47:31Let's negotiate.
47:33It's a good inn, but is it okay?
47:37Okay.
47:39It's like a shrimp.
47:41It was there.
47:44This is AIO, the president's inn where you can see the Seto Inland Sea.
47:50This is a popular inn where you can enjoy delicious food and a beautiful natural hot spring.
47:58The president is here.
48:00They go to the restaurant together.
48:04The view of the sea is amazing.
48:07This is the best view.
48:13This is a beautiful place.
48:17AIO, Yamaguchi City, is known as the birthplace of car shrimp farming.
48:22Many tourists from inside and outside the prefecture come here.
48:27There is an event called Ebigari, where car shrimp are caught.
48:33This is one of the essential specialties of AIO.
48:38In AIO, you can enjoy a course that uses car shrimp in a luxurious way.
48:43This time, the president will recommend how to eat it.
48:53This is a great car shrimp.
48:56This came out as it was.
48:58This is a car shrimp eating show.
49:01This is the first time I've seen a car shrimp eating show.
49:03Car shrimp are beautiful and big.
49:11This is a car shrimp eating show.
49:14This is the most delicious way to eat.
49:18You are good at eating.
49:22This is absolutely delicious.
49:24This is amazing.
49:28This doesn't move at all.
49:29ITADAKIMASU.
49:37This is amazing.
49:38This is delicious.
49:40What is this?
49:42I've eaten this for the first time, but it's completely different.
49:45This has a good texture.
49:51The president doesn't know.
49:53The president doesn't know.
49:55Car shrimp are so sweet.
49:58This is the first time I've eaten this way.
50:00This is amazing.
50:01This is delicious.
50:02You should definitely eat this when you dance.
50:05This is the seventh dish.
50:07There is one more dish left.
50:10After this, I will eat YAMAMITSU's soul food, BARISOTA.
50:23YAMAMITSU's soul food BARISOTA.
50:28It's 2 p.m.
50:30I came to the original Shunrai store that I visited last night.
50:36What is BARISOTA?
50:42This is amazing.
50:44Is this BARISOTA?
50:46This is a large serving.
50:48This is BARISOTA.
50:51This is YAMAMITSU's soul food BARISOTA.
50:56It is said that BARISOTA was made based on Taiwanese cuisine.
51:00BARISOTA is completely different from NAGASAKI's salad udon.
51:05BARISOTA is generally served with thin noodles and tonkotsu-based sauce.
51:11BARISOTA uses chicken broth.
51:15BARISOTA has a light taste.
51:18BARISOTA uses medium-thick noodles fried in chicken oil.
51:22BARISOTA is easy to eat.
51:25BARISOTA is not thick.
51:27BARISOTA is like a soup.
51:31BARISOTA is shared by everyone.
51:35They share a large serving.
51:38I eat BARISOTA.
51:43This is delicious.
51:46This is a good sound.
51:48This is delicious.
51:53BARISOTA is delicious.
51:55The noodles are delicious.
51:57BARISOTA is crispy.
51:59BARISOTA is crispy when fried.
52:02BARISOTA has a strong taste when soaked in soup.
52:07BARISOTA is delicious.
52:09BARISOTA is slightly sour.
52:11BARISOTA has a strong taste.
52:14BARISOTA is delicious.
52:22It's a different taste.
52:24There are many dishes I don't know.
52:26This is refreshing.
52:28It has a good sour taste.
52:30I have won.
52:32Please enjoy it.
52:36This was delicious.
52:38This is the best.
52:40I wanted to see this.
52:42I cleared this.
52:44That's great.
52:46I was very happy.
52:48Thank you YAMAGUCHI.
52:51Thank you very much.
52:53I'm glad.
52:55I love YAMAGUCHI and HAGI.
52:58I want to come here again.
53:01I enjoyed it very much.
53:03It was the best.
53:04Thank you everyone.
53:06I'm glad.
53:10I was surprised at the difference in food culture.
53:16There are many dishes I don't know.
53:19I want to eat this.
53:21If you don't clear this, you will be punished.
53:24This is an impersonation of a famous person from YAMAGUCHI.
53:29I'm glad I cleared this.
53:31This is an impersonation of ATSUSHI from LONDON BOOTS.
53:34This is an impersonation of BUMI ITOHIRO.
53:37I don't know this.
53:39This is an impersonation of YOKU HATAYO.
53:42I don't need this.
53:44This is an impersonation of SAMURAI GUITAR.
53:48MAMAMOO was big in the second half.
53:51I was wondering what this was.
53:52It was a board and a GoPro.
53:55You look like you don't like it if you don't have any trouble.
54:01I'm running, but I'm going slowly.
54:05I want a little excitement.
54:07You are not me.
54:10You are a real fighter.
54:13I don't like you.
54:14This is not a trick.
54:17You are a real fighter.
54:20Next week, we will introduce the best meat lunch in BAE COSPA.
54:27On the other hand, we will have an interview with FUKUOKA.
54:33Please look forward to it.