水野真紀の魔法のレストラン 2024年11月27日 ＃953「結局コレがうまい！大阪茶色グルメ」
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#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
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TVTranscript
00:00Have you ever experienced something like this?
00:06What's for lunch today?
00:09One, two, three!
00:12In a lunch box that makes you feel sad
00:17It's good!
00:18Wow, it's my first time!
00:20Mom, it's matcha again!
00:23But...
00:26It's good!
00:28After all, the brown one is the best!
00:34It's called Baeda, but the brown one is the best!
00:39So, what's the magic restaurant for tonight?
00:42Actually, it's very popular right now!
00:44Osaka's brown gourmet, Kyurenpatsu!
00:48It's a brown one, but it's a donut that's sold out every day!
00:52The more brown, the better!
00:55The ultimate brown meal with many kinds of brown!
01:02First, there are a lot of brown dreams!
01:05Children's lunch for working adults!
01:08What are you going to investigate?
01:10Hello!
01:16I love colorful clothes!
01:19But I only eat brown!
01:25Higashiyosakashi is said to be the best town in Japan for making things.
01:30It is said that there is a sacred place for brown gourmet lovers here.
01:35If you want to eat a lot, this is the place!
01:38I like brown things!
01:40I'm full, so I can order anything!
01:43If you go early, it's sold out!
01:45There are times when it's sold out.
01:49This popular restaurant has been loved by the local people for 70 years.
01:55It's called King's Port.
01:58The menu is a children's lunch for adults with a dream name.
02:04Thank you for waiting!
02:08Children's lunch for adults!
02:10Children's lunch for adults!
02:12Please take a look!
02:14It's brown!
02:17If you put a mosaic on it, it turns brown on the plate.
02:22What is it?
02:24It's a fried food!
02:26It's a fried food!
02:29It's for adults!
02:31It's too much for children!
02:33First of all...
02:37I was going to move it, but...
02:40How much is it?
02:43The contents of the children's lunch are...
02:46Fried shrimp
02:49Handmade hamburg steak
02:52Giant pork cutlet
02:55This is also a big fried food!
02:58It's done!
03:01It's a brown mountain for brown gourmets!
03:06It looks good!
03:09It's a big fried food!
03:13It's delicious!
03:15It's a big fried food!
03:17Can I eat it?
03:21It's a big fried food!
03:24It's a big fried food!
03:26It's a big fried food!
03:28I'm glad!
03:30It's a big fried food, but why is it so soft?
03:37By hitting the pork cutlet of Kagoshima Prefecture firmly, it becomes a thick and soft cutlet.
03:45Are you particular about the ingredients and cooking method?
03:49Not at all.
03:50I make it in a general way.
03:54It was fast!
03:56Simple is the best.
03:58Simple is the best, and brown is the best.
04:03It's the best, right?
04:05Brown is the best!
04:09The amazing thing about adult children's lunch is not only the volume of the food.
04:17There are four kinds of adult children's lunch I just got.
04:24A, B, C, and D.
04:27What did I just get?
04:29B.
04:31This is complicated.
04:33I'm sorry.
04:35There are A to D kinds of adult children's lunch.
04:42And...
04:44How many kinds of fried chicken lunch do you have?
04:47I naturally got one.
04:50There are 5, 8, 10, and 15 kinds of fried chicken lunch.
04:55And there are 12 kinds of adult children's lunch.
05:02By the way, how many fried chicken lunch do you have?
05:05I have 6 fried chicken lunch.
05:07What do you mean?
05:09How many fried chicken lunch do you have?
05:11I have 17 kinds of fried chicken lunch.
05:13Why?
05:14You have 16 kinds of fried chicken lunch.
05:16You are making a mistake.
05:18I'm happy.
05:21The menu is endless.
05:24There are 12 kinds of adult children's lunch.
05:32There are 10 kinds of adult children's lunch.
05:37There are 4 kinds of adult children's lunch.
05:41By the way, what kind of adult children's lunch do you have?
05:48I have a small amount of adult children's lunch.
05:50What?
05:52I have a large amount of adult children's lunch.
05:54He ordered a large amount of adult children's lunch without knowing anything.
05:59I'm sorry.
06:00I only have cabbage.
06:02This is a large amount of adult children's lunch.
06:04He is good at making large amounts of adult children's lunch.
06:08The cabbage tower stands over the mountain of brown fried food.
06:15The dish is a skill of a chef.
06:19He is good at making large amounts of adult children's lunch.
06:22Who asked you to make large amounts of adult children's lunch?
06:26A person who is good at making large amounts of adult children's lunch.
06:30I didn't think so.
06:34Thanks to the service spirit of YAMAMORI,
06:37customers who want to eat large amounts of adult children's lunch work in East Osaka.
06:43What's more?
06:45This is the factory area.
06:47Hello.
06:51What?
06:52I've never heard of it.
06:55I will give you a quiz.
06:58What is the other reason why you are popular among adults?
07:03What is it?
07:04You look like me when I was thin.
07:07You look like SUGU from YAMANOCHI.
07:09Do you know what it is?
07:10I know.
07:11What is it?
07:12What is it in the factory area?
07:17What is the other reason why you are popular among adults?
07:23There are many people working here.
07:26I think there are many large amounts of adult children's lunch.
07:31He is preparing to open for lunchtime.
07:37It's still a position.
07:38Are you ready?
07:39Please look at this.
07:41This is a business from 10 o'clock.
07:43That's right, the correct answer is to start your business at 10 in the morning.
07:49That's because...
07:52It's around 10 in the morning. Is it lunchtime?
07:55Yes, it's lunchtime. It's early in the morning.
07:58I come here after 6.30 and leave at around 7.
08:05That's right, there are many factories that start their business early.
08:11I come here every day. It's like my own restaurant.
08:17What impression do you have of brown food?
08:21When I was in high school, I always ate at school.
08:26I ate a large serving of katsudon every day.
08:30On Thursdays, it's the day of the big katsudon.
08:35So I used to skip school, but on Thursdays, I went to school.
08:39I went to school to eat a large serving of katsudon.
08:42Do you eat food that has the opposite image of brown food?
08:46That's right. Brown food is as good as brown food.
08:51Why is brown food delicious?
08:55I asked this person the theory of Mahore Sukitte.
08:59Chef Hiroshi Yamaguchi of Kobe Kitano Hotel.
09:03To put it simply, it means that you can protect your life.
09:10What does that mean?
09:15There is a theory that 400,000 years ago, the Beijing Monarch used fire for the first time.
09:22Until then, people who ate together died of stomachache on the day of the festival.
09:28That happened frequently.
09:30What happened after the protein was heated, deformed, and turned brown?
09:37There is a theory that even if you eat food with this color, you will not be in danger of death.
09:43There is a theory that people like it because it protects their lives.
09:48It is said that there is almost no mistake.
09:52It may be the instinct of humans to think that brown food is delicious.
09:59Mr. Ujihara, the quiz king.
10:02How was my explanation?
10:06I think it's good.
10:11But it's not convincing.
10:13People who like brown food have survived in the process of evolution.
10:19Next is the brown rice bowl that has been around for 75 stores in 3 years.
10:26It's thick, so it's delicious.
10:30The sauce was sweet and delicious.
10:33It goes well with the sauce.
10:36The restaurant is in Kamishin-jo, where the brown train runs.
10:42It doesn't matter.
10:44Look at this.
10:46It's a pork rice bowl.
10:49What a familiar name.
10:52I'm a human being.
10:56The original pork rice bowl restaurant, TONTON.
11:00400 people come to the restaurant every day.
11:04This is the most popular pork rice bowl.
11:09This is the best.
11:11It's brown.
11:14Is it delicious?
11:21This is the original pork rice bowl and TONTON's brown specialty.
11:30Six pieces of pork belly lined up on one side.
11:35The pork belly rice bowl with miso soup is 880 yen.
11:40It's thick.
11:50It's my favorite taste.
11:52Thank you very much.
11:54This sauce is very delicious.
11:57It's oily.
12:00Pork rice bowl is a specialty of OBIHIRO in Hokkaido.
12:04The secret sauce made in OBIHIRO is soy sauce and fish sauce.
12:12This sauce is applied to the thick pork belly and fried.
12:19This sauce is applied to one side three times and six times.
12:24The color of the pork belly is getting darker.
12:29This way of grilling is called UNAMI-NO-KABA-YAKI.
12:36I can only see UNAMI-NO-KABA-YAKI.
12:39This looks delicious.
12:41This smells good.
12:47This is delicious.
12:50This is a taste that all men like.
12:54If I were a high school student, I would eat this five times.
12:59Osaka's first pork rice bowl and TONTON's brown specialty are sold all over the country.
13:05In just three years, the number of stores has increased to 75.
13:11Why is the brown specialty so popular?
13:18Nice to meet you.
13:20I'm YAMAUCHI, the president of TONZU TRINE Co., Ltd.
13:24The president is here.
13:27The president of TONZU TRINE Co., Ltd. noticed the pork rice bowl in Hokkaido 20 years ago.
13:35I do music activities.
13:41Are you the president of TONZU TRINE Co., Ltd.?
13:43Is this hair pink?
13:46You have a lot of hair.
13:50I can't forget the deliciousness of the pork rice bowl I ate when I was touring Hokkaido.
13:56Four years ago, I decided to open a pork rice bowl specialty store.
14:01All the menus are brown.
14:04Where is SHO in this era of Instagram?
14:10I feel like it's the opposite of the current era.
14:15It's the opposite.
14:17I think the sense of mass is very important.
14:22The sense of mass is the origin of brown.
14:27That's a wise saying.
14:29Thank you very much.
14:30TONTON believes in the sense of mass.
14:33In just three years, the number of stores has increased to 75.
14:39In fact.
14:41We have been doing this for decades.
14:51What did you talk about so far?
14:55Here is the problem.
14:58What is the surprising strategy to keep the brown pork rice bowl store going for a long time?
15:08SUGA.
15:10I say bad things about cows.
15:18YAMANOCHI.
15:20I'm posting a lot of glittering pictures on SNS.
15:28After all, it's a picture.
15:31It's different.
15:34That's a good hint.
15:40NAGANO.
15:41I need money to keep the brown pork rice bowl store going.
15:45So I'm putting out other stores of glittering restaurants.
15:50correct.
15:52I didn't think it would come out.
15:55Here is the glittering restaurant.
15:59It's a popular Korean donut shop.
16:04This is the first donut shop in Japan.
16:08It opened in December last year.
16:13It's a popular store with a 3-hour waiting line.
16:18It's glittering.
16:20It's a two-way street, right?
16:22That's right.
16:23It's like buying Japanese and American stocks.
16:26It's like buying Japanese and American stocks.
16:29This two-way street was actually a strategy to understand the tastes of the younger generation.
16:36I wanted to know what the young people were eating and how they felt.
16:43For example, a large convenience store is selling galbi-gukbap.
16:47When I was in my teens, I couldn't eat it unless I went to a yakiniku restaurant.
16:52Now I can eat it at a convenience store.
16:55I think the feeling of the tongue is different from when I was in my teens.
17:01I want to know that.
17:03Donuts are brown.
17:05That's right.
17:06The dough is brown.
17:08That's why I'm not shaking.
17:11I'm putting it on top.
17:14The next brown thing is the donut.
17:18Among the colorful donuts that are popular, brown donuts are the ones that are attracting attention.
17:26Why is that?
17:28Three types of brown donuts.
17:31First of all, Zaku-Fuwa Shinshokkan Donuts.
17:36Hello, I'm Donut Peanuts.
17:38Nice to meet you.
17:39Nice to meet you.
17:41Donut Peanuts is a young man's comedy duo.
17:47Mr. Donuts has experience working at Mr. Donuts.
17:52When it comes to brown, it's Sakaisuji Line.
17:55We came to Minamimori Town.
17:57When it comes to young people, it's Donut Peanuts.
18:01You're the only one.
18:02I'm often mistaken for Mr. Suga.
18:05That's right.
18:07Two minutes' walk from Minamimori Town Station.
18:11There's a brown-loving shop right next to the Hanjo-tei.
18:16First of all, the exterior is brown.
18:19And then...
18:21The name of the shop is amazing.
18:23What?
18:24It's Justice Brown.
18:26Justice Brown?
18:27That's amazing.
18:28Justice is justice.
18:29It's brown.
18:30Brown is justice.
18:31It's perfect for today's theme.
18:33It's perfect.
18:34Brown is justice.
18:35Excuse me.
18:37Hello.
18:38Hello.
18:39That's amazing.
18:40What a stylish shop.
18:42It's all brown.
18:44It's all brown.
18:46It's so stylish.
18:47We have 14 colors.
18:4914 colors of brown?
18:51It's like a brown version of Anbika.
18:55There are 14 kinds of brown that you've never heard of.
19:01There are so many customers.
19:03I'm wearing brown clothes.
19:05I'm a brown lover.
19:07I'm serious.
19:09Justice Brown is the name of the shop.
19:13Thank you for waiting.
19:14It's here.
19:15It's here.
19:17Donuts.
19:18It looks a bit rough.
19:21That's right.
19:22It's a rare donut.
19:24That's right. I've never seen it before.
19:26Why is it so popular?
19:30It sounds good.
19:35The sound is amazing.
19:37The surface is crispy.
19:39The inside is fluffy and moist.
19:43It's a new feeling.
19:47It sounds good.
19:50The secret of this fluffy dough is how to make it.
19:55In general, donuts are made by dropping the dough into oil.
20:01But in Justice Brown...
20:05Something is on it.
20:06What?
20:07What are you doing?
20:09He hardens the dough and puts it in the batter.
20:13He makes it like a tempura.
20:17That's amazing.
20:19I've never seen you make it like this.
20:21I've never made it like this.
20:23What is this?
20:25It's a crispy texture.
20:29Milk, plain, soybean flour, chocolate.
20:32There are four kinds of brown.
20:35It's full of brown love.
20:39It's hard.
20:40It's hard.
20:41It's like a donut.
20:43That's amazing.
20:45It looks good.
20:46It sounds good.
20:47It's good.
20:48It's delicious.
20:49When you bite it, the oil comes out.
20:55It's like a donut with a good texture.
20:59There are many colorful donuts.
21:02But I think brown ones are the best.
21:09It's delicious.
21:10It's delicious.
21:11It's delicious.
21:12There's a lot of pressure.
21:13There's a lot of pressure.
21:15Brown donuts, three in a row.
21:18Next is a retro donut.
21:22That donut is here.
21:26It's amazing.
21:33Brown donuts, three in a row.
21:35Next is a retro donut.
21:39There is a donut shop near the Kyocera Dome.
21:46It's called Taisho-ku.
21:48You can only buy it here.
21:51My mom and my mom.
21:55It's my child.
21:56I can't believe it.
21:59Ronpal was founded in 1971 and is loved by the local people.
22:04Taisho-ku.
22:05It used to be a bakery in Taisho-ku.
22:09It's a bakery in the area.
22:13It's a honey donut.
22:15It's a honey donut.
22:18Where is it?
22:20Regular customers order honey donuts.
22:24What's inside?
22:26It's a donut.
22:28It's delicious.
22:31Customers buy 20 donuts.
22:35It's delicious, so you know what it tastes like, right?
22:46This is what it looks like.
22:50There's a lot of honey on the donut.
22:55It's a brown honey donut.
22:58It's amazing.
23:00This is Ronpal's honey donut.
23:04It's been about 50 years since it was born.
23:07It sells 1,000 honey donuts a day.
23:11The ingredients and composition of flour and rice flour have not changed since ancient times.
23:18One side is coated with oil at 170 degrees for one minute.
23:23When you turn it over, it's golden brown.
23:27Honey is poured over it many times.
23:32It's soaked in honey.
23:39It's soaked in honey.
23:42Honey has a unique taste.
23:45It's a taste that has a lot of honey.
23:49It's like a donut to eat honey.
23:55Taisho's favorite donut.
23:58How did it come to be?
24:02My mother gave me a hint.
24:08I'll give you a quiz.
24:10I'll give you a quiz.
24:13What was the hint for the honey donut?
24:21It looks like a baumkuchen.
24:25It's not honey, but it looks like a baumkuchen.
24:30The answer is this.
24:34That's right.
24:36At that time, children's snacks were Japanese sweets.
24:40I'll give you a hint.
24:45It looks like a baumkuchen.
24:48Is that so?
24:49What about you?
24:50It's a honey donut.
24:53I don't know.
24:55It looks like a baumkuchen.
24:57They're lying.
25:00Three brown donuts.
25:02Next is a very cheap donut.
25:07This line is at 11 a.m. in Hyotan-yama, Higashi-Osaka.
25:14It was sold out, so I bought it again.
25:16How long is the line?
25:18It was sold out in an hour.
25:23What is a donut that sells out in an hour?
25:27It's a donut shop.
25:30It's small.
25:33It's a donut shop.
25:35It's the smallest donut shop in the world.
25:38I made this shop by force.
25:42I didn't have enough wood.
25:44This is an illustration of a donut.
25:50Hello.
25:52Hello.
25:55What's going on?
25:58Are you going to drive?
25:59Hello.
26:01Hello.
26:03Are you the owner?
26:04Yes, I'm the owner.
26:07The name of the shop is a donut shop.
26:10It's a donut shop in Hyotan-yama.
26:15It's freshly fried.
26:18It's very warm.
26:20Look at this.
26:22There are a lot of donuts.
26:23It's nostalgic.
26:26As you can see, the size is large.
26:31This donut is sold in 7 bags.
26:36I counted it.
26:40There are 8 donuts.
26:43If you can't get enough donuts, you can add extra donuts.
26:46That's great.
26:47There are 8 donuts.
26:49There is always an extra donut.
26:54The brown shop always adds extra donuts.
26:56That's right.
26:58It's delicious.
27:00It's harder than I thought.
27:02It smells good.
27:06It's crispy.
27:08It's moist inside.
27:11I like it.
27:13The secret of the simple sweetness is this brown.
27:17It's sugar from the sugarcane before it's matured.
27:22Mr. Miyamoto used to be a baker.
27:25He said that the soft texture is created by the aging method like a bread.
27:33In addition, it sinks to the oil to evenly fry the front and back.
27:39After 2 minutes, it turns into a beautiful and gentle brown.
27:45How much is this?
27:48It's 300 yen for 7 donuts.
27:51It's 300 yen.
27:54It's 300 yen for 7, no, 8 donuts.
27:57It's a reasonable price.
27:59The price has been kept low for 10 years so that children can eat a lot.
28:06Why is it possible?
28:08The secret of cheapness is in the kitchen.
28:12Wow.
28:13It's an emergency.
28:15It's an emergency.
28:18It's the smallest donut shop in history.
28:20It's the smallest.
28:24The secret of cheapness here is...
28:30This duct.
28:32And the lid of the fryer.
28:35And the tray for the donuts.
28:38Did you make it?
28:39I made everything by hand.
28:47He made everything by hand.
28:51He even made this.
28:54Actually, there is one more thing in my body.
28:57What is it?
28:58It's me.
29:00I see.
29:01It's heavy.
29:03It's the first name of Higashi Osaka.
29:07It's amazing.
29:08It's the first name of Higashi Osaka.
29:10It's my first name.
29:14This brown donut shop
29:17has a picture of a young man from the Bae generation.
29:23Actually, Jimin, who is the opposite of Bae, is a hot topic in the gourmet world.
29:29If you search for Jimineshi on Hashtag, you can get 100,000 tickets.
29:34Why is Jimin getting attention now?
29:37The answer is...
29:40The influencer Prince Sweets, Ide, who gets more than 1,000 tickets a year.
29:47Sometimes, I get tired of Bae.
29:51Just looking at the screen makes my eyes twinkle.
29:54It may be a little plain, but it's a little relaxing.
29:57It's a good meal.
30:00I think that's where the times are going.
30:02Actually, on Ide's SNS,
30:05there are brown food such as eel, pork bun, and fried chicken.
30:09Unexpectedly, there are a lot of likes and reservations.
30:14Oh, that's what I was looking for.
30:19Young people these days are starting to leave the concept of this.
30:26Maybe they're getting back to who they were.
30:28Maybe they're getting back to who they were.
30:30That's right.
30:32After Osaka's brown food,
30:34let's go to the dream tag in the business world, Mapo Tofu.
30:40Next, we came to Higobashi in the business world.
30:47Mapo Club.
30:49Mapo Club.
30:51I found the best club.
30:54Mapo Club opened in May this year.
30:58At lunch time, people working at Higobashi are having a great time.
31:03I'm a man.
31:05I've never ordered anything other than this.
31:07Really?
31:09It's a dream club full of things I like.
31:12Thank you for waiting.
31:14Excuse me.
31:16Here it is.
31:18One brown dish.
31:20What is it?
31:22It's the best.
31:24You can't find anything other than brown.
31:28This is what it looks like.
31:33It's a huge chicken cutlet covered with Mapo Tofu.
31:40What's underneath?
31:48It's like a dream.
31:50It's noodles.
31:52Mapo Tofu is made of noodles?
31:54Yes, it is.
31:56It looks delicious.
31:58It looks really good.
32:02It's 430 grams.
32:04How much is it?
32:06It's 240 grams of thick noodles with Mapo Tofu.
32:12It's 250 grams of Mapo Tofu with a lot of Chinese chili peppers.
32:18On top of that, it's a crispy chicken cutlet.
32:21It's 240 grams.
32:24It's a great lunch for businessmen.
32:29It's huge.
32:31It's bigger than it looks.
32:33It's bigger than it looks.
32:35It's huge.
32:37It's delicious.
32:39It's freshly fried.
32:41The batter is crispy.
32:44It's delicious.
32:46It's like eating meat miso.
32:50It's spicy, but it's sweet.
32:54You can eat a lot of rice for lunch.
33:00Chicken soup with 11 kinds of vegetables.
33:04Tamari soy sauce and Doubanjiang.
33:089 kinds of seasonings are added to make it brown.
33:12This is the secret of its sweetness.
33:18When I make Tenmen-chan, I make it from scratch.
33:23Is that the secret ingredient?
33:25Yes, it's sweet.
33:26It's good for Japanese people who have been eating Japanese food for a long time.
33:31The noodles are gone, but the rice is still brown.
33:37Lunch is free.
33:40It's amazing.
33:42It's the best.
33:44The next dish is brown rice.
33:53It's nostalgic.
33:55It's the taste of common people.
33:56It's the taste of common people.
33:57Don't say it in English.
34:00My father and mother are very kind people.
34:04I think it's a taste full of compassion.
34:08It's two minutes' walk from JR Imamiya Station.
34:13This is the place where many people visit.
34:18The roof, the tent, and the wall are all brown.
34:23It's perfect.
34:24It's a place where a lot of people go.
34:27Can I go there?
34:32Excuse me.
34:34Welcome back.
34:36I'm back.
34:38I knew it.
34:40There is a signature of Mr.Ukawa here.
34:44I'm more interested in Mr.Imada's talent than Mr.Ukawa's signature.
34:51There are many restaurants that were established in the early days of Showa.
34:55Currently, the third generation is doing business as a couple.
34:59What is the specialty of the restaurant that entertainers continue to love?
35:04This is cutlet rice.
35:06I did it.
35:08This is my dream.
35:10This is cutlet rice.
35:12Many people may not be familiar with this dish.
35:14But this is a dish like this.
35:18This looks like a cutlet curry.
35:23This looks delicious.
35:34This is delicious.
35:36This is sweet and gentle.
35:39This is delicious.
35:41What is this?
35:45This is a demi-glace sauce.
35:50This is cutlet rice that was born before the war.
35:53This looks delicious.
35:55This is a demi-glace sauce with 10 kinds of ingredients such as beef tendon, carrots, and onions.
36:01This restaurant has been doing business for 40 years.
36:07How much is this?
36:10This is 600 yen.
36:12This is cheap.
36:14The price of this dish is less than 1,000 yen.
36:18This restaurant has supported many entertainers in the early days of Showa.
36:24This is our first year as entertainers.
36:28This is a dish that everyone eats together.
36:30This is a cheap and filling dish.
36:33This restaurant has been running for a long time.
36:38At first, people came by bicycle.
36:41After a few years, people came by motorcycle.
36:45At the end, people came by BMW.
36:51This is cool.
36:53What is the next dish?
36:55This is a dish that was brought up by NISHINARU.
36:57This is a dish called CHAIRO NO SANJO.
37:00This is interesting.
37:02This is CHAIRO NO SANJO in Osaka Metro.
37:06This is DENGA CHA.
37:11This station has already appeared twice.
37:14It's a two-minute walk from here.
37:17This is a popular store that is full of people.
37:21This is different from me.
37:23This is a strong taste.
37:25This is KANSAI ODEN.
37:28This is the best.
37:30The next restaurant is here.
37:35This is ODEN MARUKOME.
37:37This is good.
37:39This is the best.
37:41This is ODEN MARUKOME in NISHINARIKU.
37:45This restaurant opened three years ago.
37:51What do you want to eat?
37:53I want to eat DAIKON.
37:55I want to eat GYUSUJI.
37:57I understand DAIKON and GYUSUJI.
38:01The color of the soup stock is different.
38:04There are two types of soup stock.
38:06Is that so?
38:08There are two types of soup stock.
38:11There is a light brown soup stock and a dark brown soup stock.
38:17Daikon, chikuwa, konnyaku, and eggs are light soup stock.
38:23This is well cooked.
38:25The inside is also brown.
38:38This is delicious.
38:40This is a light soup stock.
38:43This has a strong taste.
38:46Season the clear soup stock.
38:53Add light soy sauce.
38:56Add brown sugar.
38:59This is a secret of a unique flavor and a gentle sweetness.
39:05This is soaked in bonito flakes and mackerel flakes.
39:11This is delicious.
39:14The dark soup stock has the same base.
39:17Dark soy sauce is used for seasoning.
39:24This looks delicious.
39:27This is delicious.
39:29Dark meat is delicious.
39:32This is a little sweet and delicious.
39:35At first, the soup stock was a little light.
39:39However, the people of Nishinari told me that the soup stock was dark.
39:43I was told that the soup stock was Nishinari.
39:46I was told that the soup stock was Nishinari.
39:50I am grateful for that.
39:52The soup stock has a strong taste.
39:55It reflects the voice of the people of Nishinari.
40:01Can I eat this?
40:06Where are you going?
40:07Doesn't it come out from here?
40:09This is freshly fried.
40:12Do you fry this?
40:14I thought it would be delicious if I used it.
40:18If you soak it too long, the umami of the soup stock will come out.
40:23Soak it quickly.
40:26Put it in a bowl and put it out.
40:28I see.
40:34This is delicious.
40:35The umami of the freshly fried comes out.
40:38I don't use it, so it's crispy.
40:43The people of Nishinari told me to put out the freshly fried one.
40:48The people of Nishinari told me that it was more delicious.
40:53I got a hint from the voice of Nishinari that I wanted to eat freshly fried food.
40:58This is a popular menu.
41:00Turn the fried food over and put a lot of green onions on it.
41:04Fry it in oil.
41:08If you put this in the soup stock, it will be crispy.
41:22It's sweet.
41:25The soup stock is well absorbed.
41:27Sweet green onions come out from the inside.
41:32This restaurant is brown, but there is a menu that is more brown.
41:40This is the best menu.
41:43I think it's attractive to be able to change the taste.
41:47Here you are.
41:49What is this?
41:51I don't know what this is, but it looks delicious.
41:54This is brown and looks delicious.
41:56This is called TOUMESHI.
42:00Boil the rice prepared in the pot in two types of brown soup stock.
42:09This is a beautiful brown rice.
42:12On top of that, put the tofu soaked in the soup stock for a whole day.
42:18This is TOUMESHI.
42:21This has a good taste.
42:23I will eat this.
42:28This goes well with rice.
42:30I want to eat this.
42:32This is delicious.
42:35This is a combination of brown and brown.
42:38This is a TOUMESHI with a lot of umami from the soup stock.
42:42Let's make it a little more brown.
42:44Can you make it a little more brown?
42:47How to do that.
42:52This is interesting.
42:55Add brown soup stock to the soup stock.
42:59This is the birth of brown.
43:01This is the ultimate brown rice.
43:08The soup stock is sweet.
43:10This is sweeter than I thought.
43:12This tofu is delicious.
43:15This tofu contains a lot of salt.
43:19This is very delicious.
43:21This rice is very delicious.
43:24This looks like a chocolate cake.
43:27This looks very smooth.
43:31This is the best brown food.
43:35This is the best brown food.
43:38However, it was too early to be surprised.
43:43MARUKOME was eating brown food that was more delicious than I imagined.
43:51Please eat this next time.
43:54Is this okay?
43:56This is delicious.
43:57I learned this from NISHINARI.
44:00This is a quiz.
44:02What is the ultimate brown food born from NISHINARI's voice?
44:09Please eat this brown food.
44:13This is disgusting.
44:17What is the ultimate brown food?
44:20This soup stock is also delicious.
44:24Please eat this.
44:31This is ODEN MARUKOME.
44:33The store manager put a thick brown liquid on the plate.
44:39What is this liquid?
44:44This is the sauce for ODEN MARUKOME.
44:48It is said that it is delicious to put the sauce on the ODEN MARUKOME.
44:53However, the taste of the soup stock seems to disappear.
45:04This is delicious.
45:06This is similar to takoyaki.
45:11This goes well with this soup stock.
45:13I heard that ODEN MARUKOME used to sell ODEN MARUKOME at a DAGASHIYA.
45:17I ate ODEN MARUKOME with sauce.
45:20I asked him to put the sauce on the ODEN MARUKOME.
45:24This is the taste of NISHINARI.
45:27I wonder if NISHINARI was good.
45:29NISHINARI has evolved.
45:32What is the next dish?
45:33This is the original French dish.
45:37What is this?
45:39This is SOBAMESHI.
45:43This is a French-style dish.
45:51First, melt the butter in a frying pan.
45:54Is this butter?
45:57Isn't this cowardly?
46:00The deliciousness of butter is also included in SOBAMESHI.
46:04Melt the butter until it turns brown.
46:09The color of the butter has changed.
46:11This is a brown dish.
46:14This is called AMELARD REACTION.
46:15This is said to be rubbed in to make people think it's delicious.
46:22Put onions, maitake mushrooms, and tomatoes here.
46:28Put rice here.
46:32This is raw rice.
46:36This looks like SOBAMESHI.
46:40This looks like risotto.
46:44When the rice is transparent, add water.
46:49Next is noodles.
46:51In SOBAMESHI, we use YAKISOBA NOODLES.
46:58This is pasta.
47:00This is your fortune.
47:02This is not your fortune.
47:04When did you think of this?
47:06Fold the pasta and put it in.
47:11This is a common way to use it.
47:14Put the rice and pasta in a raw state.
47:18This is not soft.
47:20This is crispy and has a good texture.
47:24This is different from SOBAMESHI.
47:29Heat on low heat for 10 minutes until the water runs out.
47:33In the meantime, prepare the sauce for the brown dish.
47:39This is BUSTER SAUCE.
47:41This alone is fine.
47:43How to use it is important.
47:45I want to simmer this.
47:49Does it change when it is simmered?
47:51This is delicious.
47:53When the sauce is heated, the soy sauce is boiled.
47:58If you use it as usual, the taste will be completely different.
48:05Put this in SOBAMESHI.
48:08This color makes it look like SOBAMESHI.
48:13This is SOBAMESHI.
48:16The color is important.
48:18This is brown.
48:21Finally, add two ingredients.
48:24This is cheese.
48:27This is cheese.
48:29Add this.
48:31I have never mixed cheese with sauce.
48:33This smells very good.
48:35When you put this on a plate, there is one more thing.
48:38This is a brown dish that makes it more delicious.
48:40What is this?
48:42This is fried chicken.
48:51This is SOBAMESHI.
48:53This is a brown dish that goes well with this.
48:57This is KATSUO BUSHI.
49:01This is KATSUO BUSHI.
49:05This is a brown dish.
49:07This is SOBAMESHI.
49:10ITADAKIMASU.
49:13This is cheese.
49:15This is risotto.
49:18This is rice.
49:20This is delicious.
49:21This is cheese.
49:23This is Western style.
49:24This is a good length.
49:26This is easy to eat.
49:29This is a mixture of Japanese and Western cheese.
49:34This is very delicious.
49:38This is very different from SOBAMESHI I ate when I was a child.
49:43This is a new version of SOBAMESHI.
49:46This is very delicious.
49:48I like this very much.
49:49Next week.
49:50HANSHIN VS NANBA TAKASHIMAYA.
49:53HANSHIN's vanilla sweets.
49:56TAKASHIMAYA's high-grade meat.
50:00I was able to do it well.
50:10That's great.