水野真紀の魔法のレストラン 2025年1月15日 ＃958「関西グルメミステリー徹底解明SP」
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00:00In tonight's magic restaurant, we thoroughly explore the mysteries of Kansai's signature gourmet food.
00:09Osaka's No. 1 souvenir, milk manju tsukigesho.
00:13But was it actually made for foreigners?
00:16Could it be that the manufacturer...
00:19Is it okay to say that?
00:22We thoroughly investigate the boundaries between the areas that are known for akashiyaki and takoyaki.
00:29Akashiyaki or takoyaki.
00:32It's actually here.
00:34Where is it?
00:36The popular takoyaki of both companies, Kobe Takoyaki.
00:42This is interesting.
00:44The first mystery is...
00:46Why did Kamukura become the representative ramen of Osaka?
00:50The first truth is...
00:52Speaking of Osaka's specialty...
00:56Okonomiyaki.
00:58Kushi-katsu.
01:00Dote-yaki.
01:01All of them are very unique.
01:03But...
01:04Even though they don't look like Osaka at all...
01:07The one that made it to the top of the list is...
01:12A clear soup that goes the exact opposite of being unique.
01:17Dotonbori Kamukura's ramen.
01:21It was founded in 1986 in Dotonbori, Osaka.
01:26It's located in the center of Kansai.
01:28It has 94 stores nationwide.
01:32It's a delicious ramen with a sweet taste of Chinese cabbage and a mild soup.
01:39I want to eat it.
01:41It's eaten 14 million times a year.
01:46Kamukura doesn't look like Osaka at all.
01:50It looks like Osaka because it's slanted.
01:53But if you think about it, it's very simple.
01:59Who will challenge the mystery?
02:03Detective.
02:04Who is it?
02:05It's delicious.
02:08I will cook this mystery.
02:11Are you sure?
02:12Detective.
02:13Detective Kojima will solve the mystery.
02:17The most mysterious thing is this soup.
02:22What flavor is this?
02:24It looks like soy sauce.
02:26But it's completely different from the soy sauce ramen I've eaten so far.
02:31What flavor is it?
02:33What flavor is it?
02:34What flavor is it?
02:35That's an interesting question.
02:37I don't know what flavor it is.
02:39But it's light.
02:42It tastes like Kamukura.
02:45Do you like Kamukura?
02:46Yes.
02:47I love Kamukura.
02:48Because it's delicious.
02:50The taste of Kamukura is a mystery.
02:53The genre of Kamukura is difficult.
02:56Detective.
02:57Are you having a hard time?
02:58Detective Kojima.
03:00You may have found a hint to solve the mystery.
03:03Detective.
03:04Are you an assistant?
03:05Are you an assistant?
03:06Are you an assistant?
03:07Are you an assistant?
03:08Are you an assistant?
03:10Are you an assistant?
03:11He paid attention to the explanation of the taste written on the wall.
03:16The characteristic of Kamukura ramen is that it has an incomprehensible taste.
03:21Don't you understand what I'm saying?
03:23The hint that Tomiken found is that it has an incomprehensible taste.
03:26Tomiken found it.
03:27Tomiken.
03:28Tomiken.
03:29Tomiken.
03:30Tomiken.
03:31Tomiken.
03:32Tomiken.
03:33Tomiken.
03:34Tomiken.
03:35Tomiken.
03:36Tomiken.
03:37Tomiken.
03:38Tomiken.
03:39Tomiken.
03:40The manager should know the taste in detail.
03:45What is the taste of delicious ramen?
03:48Is it soy sauce?
03:49It's soy sauce.
03:50It's soy sauce.
03:52Is there any other information other than soy sauce?
03:55I don't understand.
03:57Is it the manager?
03:58It's the manager.
03:59Don't you understand if it's the manager?
04:00I don't understand.
04:02When he asked the manager, who is more of a translator than the manager.
04:06I don't know what's in it anymore.
04:08What?
04:10I don't know what's in it anymore.
04:11Yes.
04:12Look.
04:13It looks like a giant.
04:15It looks like a giant.
04:16It looks like a giant.
04:17It looks like a giant.
04:18It looks like a giant.
04:19It looks like a giant.
04:20In fact, this soup?
04:23It's only known to the Togyo family.
04:25The Togyo family.
04:26I see.
04:27It's a mystery in a labyrinth.
04:29Right.
04:31In general, ramen shops cook soup in a shop.
04:36In Kamukura, a pack of finished soup arrives at the shop.
04:41The staff at the shop don't know what's in it.
04:46It's delicious.
04:47It's delicious.
04:49But if you ask me,
04:51I don't know what it tastes like.
04:53It's difficult to know what ramen it is.
04:55It's true.
04:56I've never been aware of it.
04:58I don't know if it has the sweetness and umami of vegetables.
05:01You know exactly what's in Nagano-ku, right?
05:03Yes.
05:05That and that.
05:06That and that?
05:07I know what it is.
05:09Now, let's ask today's guest, Nahomi Matsushima.
05:13It looks difficult.
05:14In Kamukura,
05:15to prevent the recipe from leaking,
05:17they don't do what they usually do in ramen shops.
05:23What is it?
05:27Well...
05:29In a ramen shop...
05:36It's a special order.
05:37It's a special order.
05:38It's a special order.
05:39Is it a special order?
05:40I see.
05:43I see.
05:44It's a special order.
05:45It's a special order.
05:46The answer is
05:48the selling of cup noodles.
05:50It's totally different.
05:52To make cup noodles,
05:53the maker must teach the recipe.
05:56Since she doesn't want to do that,
05:57Kamukura has refused requests about 10 times.
06:03When it comes to cup noodles,
06:04you have to write it down,
06:05so it's easy to get caught.
06:07You don't trust anyone, do you?
06:09No, that's not what I mean.
06:12Kamukura was born about 40 years ago.
06:18It was founded by Masato Fusei.
06:20It's a cool picture.
06:21He used to be a French chef.
06:27One day in 1982,
06:30Yamato River was in chaos.
06:33Masato Fusei was killed in the flood
06:36and his restaurant was shut down.
06:43It's terrible.
06:44Oh, Mr. Rossi.
06:45All the tableware was washed away.
06:49All the dishes were soaked in water.
06:51I have nothing to use.
06:53What should I do?
06:56How are you doing?
06:57I'm fine.
07:00It's terrible.
07:01I can't do it.
07:02Hang in there.
07:04This young man is the current president,
07:06Mr. Fusei Shimizuke.
07:08It's totally different.
07:09No, no, no.
07:10I'm not a fairy.
07:14I'm hungry.
07:15Father,
07:16what should I eat?
07:18Well,
07:19let's make ramen.
07:22Here, Masato suddenly thought of something.
07:27Oh,
07:28there are many kinds of tableware in Western restaurants,
07:32but in ramen restaurants,
07:34it's very efficient just to use ramen noodles.
07:37That's right.
07:39He decided to open a ramen restaurant with that in mind.
07:44Based on the vegetable soup that was served during the training period,
07:48he spent a year and a half.
07:51How is it this time?
07:52It's like a sword.
07:54It's changed a little, hasn't it?
07:58It's good.
08:00I see.
08:01It's really good.
08:02I see.
08:05This is how Kamukura's delicious ramen was born.
08:09It's interesting.
08:10It was the best.
08:13Kamukura's unique cookware and scarf
08:16were the legacy of the founder who trained French.
08:21However,
08:23I found out the secret of the soup
08:25and the secret of the scarf.
08:28Why was it accepted by the Kansai people?
08:31I can't answer that.
08:33Why?
08:36Kamukura's unique taste is still popular in Osaka.
08:42Tomiken-kun,
08:43the basics of operation are hard work.
08:45It's old.
08:46There must be a hint in this store.
08:49It's old.
08:51It's old.
08:52Yes.
08:54Detective Kojiken counts something.
08:58In fact, this was the key to solving the mystery.
09:03Tomiken-kun,
09:05the mystery may have been solved.
09:08This store
09:10has a lot of XXX.
09:12Yahoo!
09:13It's not Yahoo.
09:14It's not Yahoo.
09:16Kamukura's unique taste is still popular in Osaka.
09:20Kamukura's unique taste is still popular in Osaka.
09:28Compared to other ramen shops,
09:31which one is more popular?
09:39I'm excited.
09:41Why are you excited?
09:42It's a challenge, but I'm excited to eat ramen alone.
09:4840 years ago, when it was difficult for female customers to enter the ramen shop,
09:53Kamukura gained overwhelming female support.
09:56What attracted female customers were
09:58light soup and vegetables which had a healthy image.
10:02And
10:05Welcome.
10:07It's very hygienic.
10:11It's more like a restaurant than a ramen shop.
10:16Thank you very much.
10:17Our concept is a ramen restaurant.
10:20Hello.
10:22Hello.
10:24Kamukura has a hygienic atmosphere based on white and yellow.
10:30The percentage of female customers in Kamukura
10:32is about 40% higher than that of general ramen shops.
10:37Certainly,
10:38when I was young,
10:40female customers couldn't even enter a ramen shop alone.
10:44Really?
10:46To make it easier for female customers to enter,
10:48the entrance is made of glass,
10:50so that they can see the inside from the outside.
10:53To attract female customers,
10:55they make it so that they can see the inside of the shop.
10:59They sell ramen with konnyaku noodles,
11:01which have almost no sugar content.
11:06Now, as expected,
11:08Kamukura is the first ramen chain to introduce a vending machine.
11:13Entering a ramen shop alone
11:15and talking to the shop assistant alone
11:17is a brave act.
11:19It's easy to buy tickets and enter.
11:22At that time,
11:23when female customers went to eat something,
11:26they couldn't get used to the idea of going to a ramen shop.
11:29Kamukura is certainly
11:31the only ramen shop
11:33that is easy to enter.
11:35Is that so?
11:38Now, here is a quiz for everyone.
11:43In Kamukura,
11:44there is a secret menu
11:46that was born from the voice of a woman
11:48who wanted to eat a lot but was embarrassed.
11:50What kind of menu is it?
11:52What does that mean?
12:01Now, let's open the flip.
12:05What about you, Ushihara-san?
12:06I thought it was a fried egg,
12:09but it's fried rice.
12:10Can you say,
12:11I'd like fried rice, please?
12:13It's embarrassing, isn't it?
12:14Yes, it is.
12:15Nagano-kun will say,
12:17I'd like fried rice, please.
12:19Sega-chan will say,
12:20I'm back from the gym.
12:23Now, Matsushima-san.
12:25If you say,
12:26I'd like this, please,
12:27you'll get garlic.
12:29I see.
12:30I'd like this, please.
12:31If you say,
12:32I'd like this, please.
12:33I'd like this, please.
12:36Now, here is the answer.
12:38This is the back menu.
12:40At first glance, it looks like a normal ramen,
12:43but if you scoop it with a spoon,
12:46there are rice and half-boiled eggs inside.
12:52Put the rice and raw eggs on the ramen bowl,
12:55put the noodles on top of it,
12:58pour the soup,
13:00and it's done.
13:02Do you want to get full by doing this?
13:05It's called Ramen Zousui.
13:08It looks like you're eating normal ramen,
13:11but you can actually enjoy Zousui.
13:15You can only eat about five bowls a day.
13:18It's a menu that everyone knows.
13:20It's interesting.
13:23It looks the same.
13:24No matter how you convey it,
13:26you can tell by looking at the fried egg or fried rice.
13:29You have to eat it from the beginning.
13:31I see.
13:33What's the next mystery?
13:35Why did Tsukigesho become the No. 1 souvenir in Osaka?
13:41Just like Kamukura,
13:42Tsukigesho has become a famous product in Osaka
13:44even though it is not in Osaka.
13:47Milk Manju Tsukigesho
13:49It looks delicious.
13:51It sells 18,000,000 units a year.
13:54It's one in two.
13:57It's also a top souvenir in Osaka.
14:00I want to eat it with milk.
14:02But...
14:04The package is elegant and modest.
14:07The product is also very simple.
14:09If you say so.
14:11It's not elegant.
14:12It's like Osaka.
14:14Tsukigesho is similar to Kyoto.
14:21It's moist.
14:26Kojike, good luck.
14:27It's delicious.
14:29It's Manju, but it's very milky.
14:31But it's true.
14:32Where is Osaka?
14:34It's too much for a souvenir in Osaka.
14:39I'll cook this mystery.
14:44They came to Tsukigesho Factory in Hannan, Osaka.
14:49Is this a factory?
14:52I've never seen this before.
14:54It's coming out more and more.
14:56This is a place where you can wrap the bread with dough.
15:00And you can see the baked goods and the broadcast.
15:05And...
15:07This is it.
15:09It's warm.
15:11You can eat Tsukigesho freshly baked.
15:14You can see it every day.
15:18What is the secret of the taste hidden in Osaka's No.1 souvenir?
15:24We use 100% of Hokkaido's rare white beans.
15:29We add butter, egg yolk, and condensed milk to make a delicious milk bean.
15:36Usually, foreign beans are used for mass production of souvenirs.
15:43Tsukigesho uses rare and expensive Tokachi's human beans.
15:49We add egg yolk, butter, and condensed milk to make a delicious milk bean.
15:58I've never seen how to make Tsukigesho.
16:01You don't have to say that.
16:04I'd be happy if you knew that.
16:06It's a secret.
16:09You didn't tell me anything about this shop.
16:12It's a secret.
16:16It's good.
16:17It's good.
16:19It's good.
16:21I like the texture of the white bean.
16:24It doesn't taste like Osaka.
16:26It doesn't.
16:27It doesn't have octopus.
16:30It's weird.
16:31It's weird.
16:33Aokisho Fu-an, a local sweet shop opened in 1984 in Sennan, Osaka.
16:41What she was good at was white bean, which was later used in Tsukigesho.
16:49I've been particular about white bean for a long time.
16:53Aokisho Fu-an is the first white bean to be used in Tsukigesho.
16:59I see.
17:01Aokisho Fu-an is amazing.
17:03Nagano's Quiz
17:08What is the first Japanese sweet that Aokisho Fu-an used white bean for?
17:14The first one?
17:15I think it's azuki bean.
17:20I think it's ohagi or botamochi.
17:23I see.
17:24The answer is...
17:26It's not.
17:28It's Ichigo Daifuku.
17:31Ichigo Daifuku, which is now common, has white bean in it.
17:35It's been sold since 1987.
17:41When was Tsukigesho born?
17:46It was born in 2010.
17:49In 2010?
17:52I don't think it was born in 2009.
17:54I see.
17:58It's been 15 years since it was released.
18:00Now it's a famous product in Osaka.
18:03Tsukigesho spread at once because of one reason.
18:08It's the voice of a couple.
18:10It's the impact of a commercial.
18:13It's the melody of a couple in a hotel.
18:18That is...
18:20The smell of rich milk.
18:22The smell of rich milk.
18:25The moist texture.
18:27The elegant sweetness.
18:33Yes, this commercial.
18:36So...
18:38Tsukigesho was born.
18:40Thank you very much.
18:42It smells good.
18:44How did it start?
18:46The president of Tsukigesho was the president at that time.
18:52He said,
18:54I'm at the golf course in Kobe.
18:56I'm always there.
18:58He was a kind,
19:00cheerful,
19:02and tall man.
19:04I had that image at that time.
19:07The president, who was a fan of Master Saburo,
19:10started to talk to Tsukigesho.
19:16What is this?
19:18There are a lot of them.
19:20What are these sweets?
19:22Tsukigesho.
19:24Let's try it.
19:26I wonder if it's a story.
19:29It looks like a cute moon.
19:33It doesn't look like a moon.
19:35It doesn't look like a moon.
19:37What is this?
19:38It has a very elegant taste.
19:40Isn't it delicious?
19:42This is it.
19:44It's delicious.
19:49Hello, Mr. Saburo.
19:50How can I help you?
19:51The sweets you sent me are very delicious.
19:55Thank you very much.
19:56You make good sweets.
20:00I'm honored.
20:02By the way, Mr. Saburo,
20:06I want you to appear in a commercial.
20:09A commercial?
20:11Really?
20:12Of course, Mr. Saburo.
20:14I'll do anything for you.
20:17In this way, a commercial was decided.
20:22Tsukigesho, which was not well known at that time,
20:25will appear in the commercial.
20:30What is that?
20:34High school students and young people
20:36say,
20:38When I go to an event,
20:40everyone says,
20:42Tsukigesho.
20:44It has an impact.
20:46It's amazing.
20:49To be honest,
20:50I'm aiming for the second generation.
20:52You were aiming for it.
20:54I feel like I can do it.
20:56I feel like I can do it.
20:59The commercial in 2013 was the trigger,
21:02and the number of sales from the sixth year
21:04doubled.
21:09The reason why it spread to Osaka
21:11is that the effect of this commercial is also great.
21:16However,
21:17the taste of white entremet
21:19and the simple appearance
21:22are not Osaka-like.
21:26It's a marriage relationship.
21:30Here is new information.
21:34Until then,
21:35Tsukigesho was in Osaka.
21:38It's interesting.
21:39It spread to Kansai.
21:46The reason why Tsukigesho became famous in Osaka is that
21:50new information came from Master Saburo.
21:53Until then,
21:54Tsukigesho was only in Kansai.
21:57Is there a secret that is not Osaka-like
21:59in Kansai Airport?
22:02One year before the birth of Tsukigesho,
22:05Aoki Shofuan was close to Kansai Airport,
22:09and had an exchange with a relative.
22:14Thank you for your hard work.
22:18I have a favor to ask you today.
22:22What is it?
22:23Can you make a good Osaka-style fried dish?
22:26What are you talking about?
22:27Osaka-style fried dish?
22:28Takoyaki?
22:29I can't believe it.
22:30I can't believe it.
22:32According to Aoki Ichiro,
22:34the son of the founder and the current president,
22:39I want him to make a Osaka-style fried dish
22:41from a salesperson.
22:43Many people from overseas will come.
22:45I want him to make a Osaka-style fried dish
22:47that is popular.
22:49What a difficult request.
22:54All right.
22:55I'll do it right away.
22:59What did he come up with?
23:03Tourists from Western countries
23:07don't usually eat black bean paste
23:09made from red beans.
23:12So I made a milk bean paste
23:14made from white bean paste.
23:17The combination of white bean paste and milk
23:19with no Kansai style
23:21was made for foreigners.
23:23I see.
23:24Kansai people liked it.
23:27Then,
23:28why did he choose a package
23:30from Osaka-style?
23:33The answer is in the souvenir shop.
23:46I see.
23:47I see.
23:50The mystery has been solved.
23:53Now, he will give a quiz to Ujihara.
23:58It's an elegant package
24:00that doesn't look like Osaka.
24:02But why did it become the standard of Osaka souvenirs?
24:06It looks flashy.
24:09It stands out.
24:11That's why it became popular.
24:14The answer is...
24:16Look at this corner.
24:18Takoyaki, Dote-yaki,
24:20and this one.
24:21There are souvenirs called The Osaka.
24:24All of them say Osaka.
24:27Of course.
24:29It's a souvenir shop of Osaka.
24:31But how is it?
24:33This stylishness and the lack of Kansai style
24:36don't attract people's attention.
24:38That's true.
24:39Only this is flashy.
24:43That's right.
24:44The strategy is to attract people's attention
24:47by losing the Osaka feeling.
24:49That's interesting.
24:51The mystery has been solved.
24:53It's cool.
24:55What do you think is the mystery of Kansai food?
24:59The bread in the morning...
25:01I'm worried if it's not there.
25:03The bread in the morning is said to be a Kansai word.
25:08The bread in the morning...
25:10You have to buy it.
25:11Yes.
25:12Even in the middle of the night,
25:14people run to the convenience store
25:16and say,
25:17Kansai bread.
25:19It's common in Kyoto and Kobe.
25:21People in Kansai like bread.
25:23Do people in Kansai like thick slices?
25:26Thick slices.
25:27All of them?
25:28There are many people who like thick slices.
25:31When I lived in Tokyo,
25:32there were no four-sliced bread.
25:34That's right.
25:35There are few five-sliced bread.
25:36There are no five-sliced bread.
25:37There are only six or eight.
25:39There are eight.
25:41It doesn't matter.
25:42If you bake it, it's a senbei.
25:44I don't want to eat it.
25:47The next mystery is...
25:49Why is Hankyu Umeda popular among Kansai people?
25:54It's one of the top 100 stores in Kansai with 32 stores.
25:59It sells about 300 billion yen a year.
26:03It's the main store of Hankyu Umeda.
26:08I think it's a little expensive.
26:11I think it's expensive.
26:14I think we need to do something about it.
26:17Like a brand.
26:19Like a bag.
26:21Why is Hankyu Umeda so popular among Kansai people,
26:26who usually like cheap things even for a dollar?
26:31Let's investigate.
26:33Again.
26:35I'll cook this mystery.
26:38The gourmet detective wild bomb.
26:42Hankyu Umeda.
26:44Most of the things on sale are expensive.
26:48Here it is.
26:51It's a wine cellar.
26:53It's a wine cellar.
26:56The temperature is high.
26:58I think it's as high as the secret base of Nagano.
27:01There are a lot of things here.
27:031,000,000 yen.
27:051,000,000 yen.
27:061,000,000 yen.
27:07160,000 yen.
27:091,600,000 yen.
27:111,700,000 yen.
27:13This is the most expensive one among the sellers.
27:18It's 1,650,000 yen.
27:21This is the Japanese sake.
27:23This is a special sake.
27:251,650,000 yen?
27:27Yes.
27:28That's not good.
27:30If you drink it, it will disappear.
27:32That's right.
27:33If you drink it, it will come out as a lot of shonbe.
27:36That's amazing.
27:38In addition, this time it is special.
27:44This is a special space.
27:46Hello.
27:48What is this?
27:50This is a break room.
27:51This is a special room.
27:53This is a special room.
27:54Excuse me.
27:55When I do this, I get drunk.
27:58I get drunk.
28:02Actually, this is the place.
28:04This is a VIP room.
28:06Only those who have passed a strict examination can enter this room.
28:13This is a secret room.
28:16This is a precious item that you can't show.
28:19This is a secret room.
28:22This is a great room.
28:23This is a secret room.
28:27Mr. Goto is the No. 1 seller who has more than 100 customers a year.
28:34What is the most expensive item he has ever sold?
28:38There is a jewelry box.
28:40Jewelry box?
28:41It was made at that time.
28:43At that time.
28:44I don't need it.
28:46I don't need a jewelry box.
28:48And it's so big.
28:50I can only put four in it.
28:52It's 200 million yen.
28:56It's very bad.
28:58Put 200 million yen in it.
29:00If it's 200 million yen.
29:03It's amazing.
29:04How much do you buy a year?
29:06I don't know how to think about it.
29:09How much do you buy a year?
29:11I'm sorry.
29:12I don't think so.
29:14I don't care about it.
29:16The other party will say,
29:18I'm sorry, but I have a room like this.
29:20Why?
29:21Did I buy that much?
29:23I didn't buy it.
29:25I'm sorry.
29:27After all, the main store in Hankyu Uneda has a lot of expensive items.
29:34Is there anything like us that you can buy at a low price?
29:39Of course.
29:41Really?
29:42Of course.
29:43For example, we have a lot of great food stores in the basement.
29:47But I think it's expensive.
29:49Of course.
29:50They came to the basement food store on the second floor.
29:56About 230 stores are lined up.
30:03What's up?
30:04Isn't the light bulb cheap?
30:07This is really cheap.
30:08It's 78 yen, so it's pretty cheap.
30:10The shape is beautiful.
30:11If it's this price, I'll buy it.
30:13I don't know the shape.
30:14I don't know which shape of the light bulb is good.
30:17It's surprisingly cheap.
30:19I thought it was expensive because it's a department store, but it's the same.
30:22There are a lot of things that are less than 1 gram at a normal supermarket.
30:26Here in Yaoichi, there are other things.
30:29Broccoli is 199 yen per cube.
30:32It's beautiful.
30:33Enoki mushrooms are 108 yen per bag.
30:37Carrots are 158 yen per 100 grams.
30:43It's a department store, so it's a department store.
30:47There are a lot of things.
30:49From expensive things to things that are easy to use on a daily basis.
30:52There are a lot of things.
30:54I'm in trouble.
30:58The reason why it was popular was that it was easy to use on a daily basis and had a wide range of products.
31:05In addition, there is an episode in which Umeda Hankyu decided to give the Kansai people DNA.
31:13The founder of Hankyu, Ichizo Kobayashi, was inspired by the idea of cheap goods.
31:19Umeda Hankyu Restaurant, which opened in 1920, was the origin of Hankyu.
31:27It served cheap and delicious Western food.
31:32What was popular at the time was...
31:34Excuse me.
31:36I'll have the usual rice curry.
31:41Thank you for waiting.
31:43This is rice curry.
31:45At the time, it was 25,000 yen.
31:47Rice curry was sold for about 700 yen at the time.
31:53Mr. Yabaku, you're working hard.
31:56Thank you very much.
31:59Since it was popular at the time, retort curry is still sold as a reprint.
32:07Hankyu Hyakka Ten was born as a full-fledged restaurant.
32:12However...
32:15In 1930, the Showa period began.
32:19Many people were forced to live a tough life.
32:25No, I can't eat rice curry.
32:27I want to eat it, but I only have 5,000 yen.
32:3025,000 yen is impossible.
32:34What was popular at the time was...
32:37Excuse me.
32:39I'll have the usual rice curry.
32:45At the time, it was 5,000 yen.
32:47Now, it's about 100 yen.
32:52He doesn't eat it as it is.
32:57Is it delicious?
33:00Is it delicious?
33:04I'll give you a quiz.
33:07How did we eat this rice curry?
33:12Think about it.
33:15What was the way of making rice curry for the customers at the time?
33:22We grilled eel on the side and ate it.
33:29The answer is...
33:33I don't want to eat it.
33:38We ate it with a free sauce.
33:41It's a sauce, not soy sauce.
33:44It's delicious.
33:46It's a rice curry with a sauce.
33:51However...
33:53The Hyakka Prefecture Supervisory Board was criticized from the point of view of sales.
33:58They tried to ban the order of rice only.
34:03That's where they got up.
34:08It's true that they're having a hard time now.
34:12But they'll get married and have children soon.
34:16They'll remember that they had a family dinner.
34:22They'll come back here as a family.
34:26The filming time is amazing.
34:29It's delicious.
34:30Dad, it's delicious, isn't it?
34:36That child is...
34:39That's what it is.
34:42No one can buy Takoyaki anymore.
34:44I want Takoyaki.
34:47The fact that he was saved by the sauce rice was engraved in his DNA.
34:51He is loved by the Kansai people.
34:56I want all of this.
35:00What's the next mystery?
35:02Takoyaki was born in Osaka, wasn't it?
35:07The soul food of the Kansai people.
35:10Takoyaki.
35:12Do you know when and where Takoyaki was made?
35:20Wait a minute.
35:27I don't know.
35:28About 100 years ago.
35:29I don't know.
35:31In the Edo period, there were only swords.
35:36There was no iron Takoyaki machine.
35:41There was a sword fire.
35:43It's a red Hidekazu.
35:46The mystery of Takoyaki that many Kansai people can't answer.
35:52The origin of Takoyaki is said to have been born in Osaka.
35:55Aizuya, which has 10 shops in the center of Osaka.
36:00Takoyaki sold with beef in 1933.
36:05Was it beef?
36:07It evolved and became Takoyaki.
36:10It is said that it was recommended to put octopus in it.
36:14Yes.
36:15A person who lived in Akashi came to Osaka.
36:18Osaka is beef.
36:20Akashi is Takoyaki.
36:22It was said that.
36:23That's why I started putting octopus in it.
36:26Does that mean that Takoyaki was born by imitating Akashi-yaki?
36:33There are about 40 Akashi-yaki shops in Akashi City.
36:40Among them, the legendary shop was opened in 1952.
36:48This is the Akashi-yaki that was carefully rolled up.
36:53However.
36:56The Akashi-yaki is cold.
37:02This is the origin of Takoyaki.
37:06Akashi-yaki was originally eaten with cold broth.
37:10Yokoi has inherited this style for about 70 years.
37:17The third generation of Yokoi inherits the original Akashi-yaki recipe.
37:22What do they think of Takoyaki?
37:29I think people in Osaka will be angry if I say this.
37:33The area where Takoyaki is baked is very dirty.
37:44Takoyaki will be scattered.
37:47Everything will be scattered.
37:49I think it's better to bake it a little more.
37:58However, there is a new mystery here.
38:03Akashi-yaki and Takoyaki.
38:05Where is the boundary line of taste?
38:10The detective who investigates the mystery is.
38:14This is the town where Okure was born and raised.
38:19I will solve this mystery.
38:22It's an all-star.
38:25Detective Sakai Ai.
38:28First of all, let's ask the original Akashi-yaki.
38:34I'm asking if it's Akashi-yaki or Takoyaki.
38:39I want you to put this on.
38:42It's Akashi-yaki.
38:45The soup stock is delicious.
38:47I can't say anything about the taste of eggs.
38:50Can you put it on?
38:57Takoyaki.
38:58Why?
38:59I like the sauce.
39:02I see.
39:06Akashi-yaki.
39:07Akashi-yaki without a reason.
39:09The reason is cool.
39:10There is no reason.
39:12It's Akashi-yaki.
39:14It's definitely Akashi-yaki.
39:16It's Akashi-yaki.
39:17After that, I continued to investigate.
39:25It was Akashi-yaki all-star.
39:28Akashi-yaki is the best in the lower half.
39:33Next is Asagiri Station next door.
39:36What is here?
39:38It's all-star.
39:40It's all-star.
39:43Next is Maiko Station.
39:46This is interesting.
39:49It's definitely Akashi-yaki.
39:52But it's a diamond.
39:56It's like a stone.
40:02Maiko Station is Akashi-yaki, 8 to 7.
40:07Hiro Yoshida spent his youth in TARUMI.
40:10It's Akashi-yaki, 11 to 4.
40:14Asparagus Chujo was born in SUMA.
40:17It's 8 to 7 in KINSA.
40:19It's SUMA.
40:20It's SUMA.
40:23The 7th station is Kobe Station.
40:28It's 5 p.m.
40:32It's Takoyaki.
40:33Takoyaki.
40:34It's Takoyaki.
40:36I eat Akashi-yaki with soup stock.
40:39So I'm not used to eating Takoyaki.
40:43You like Takoyaki.
40:45I can eat Takoyaki with mayonnaise.
40:48It's a tie.
40:50It's a tie.
40:51They are investigating each station with 15 votes.
40:54The next station is the last one.
40:56I'm sorry.
40:57If it's Takoyaki, the shooting will be over.
40:59I'm asking which one you like, Takoyaki or Akashi-yaki.
41:03Please put this on the one you like.
41:07What will happen?
41:13Takoyaki.
41:15This is the boundary.
41:16It's a miraculous moment.
41:17Takoyaki finally turned over.
41:21It finally turned over at Kobe Station.
41:27This mystery has been solved.
41:30It's a tie.
41:31It's not a tie.
41:34Why?
41:35Actually, there was a surprising incident at the station in front of Kobe Station.
41:41The votes for Akashi-yaki and Takoyaki were exactly half.
41:45The mystery happened with the last vote.
41:50Please put this on the one you like.
41:53Akashi-yaki or Takoyaki.
41:56Actually, this is the one.
41:57This is the one?
41:59It's exactly half.
42:00It's exactly half?
42:01It's exactly half.
42:02What do you mean?
42:03Which one do you like?
42:05When I was a kid,
42:10I ate it.
42:11A new opinion has come out.
42:13I like Kobe Takoyaki.
42:16What is that?
42:17Kobe Takoyaki?
42:20There is a new mystery at Hyogo Station.
42:24Hyogo is located in the middle of Osaka and Akashi.
42:28Both Osaka residents and Akashi residents are surprised.
42:32It's called Kobe Takoyaki.
42:37There are five restaurants around Hyogo Station and Motomachi Station.
42:44One of them is near Hyogo Station.
42:47It's called Ponamonya.
42:50It's a popular dish of yakisoba made of beef tendon and konnyaku.
42:54It's a local dish of Hyogo and Nagata Prefectures.
42:58It's a popular dish of yakisoba made of beef tendon and konnyaku.
43:03What is Kobe Takoyaki, which is famous in Kobe?
43:08Let's look at the cooking process.
43:10First, he grinds bonito flakes and dried sardines in the dough.
43:14It's delicious.
43:16He doesn't add green onions or ginger to the ingredients.
43:19It's a Akashi style.
43:25However, when it's baked, it has a lot of rice flour.
43:29The dough is elastic like Osaka-style takoyaki.
43:34Does he put soup stock or sauce on it?
43:41Here you are.
43:42Thank you for waiting.
43:44This is Kobe Takoyaki.
43:52What is Kobe Takoyaki, which is between Akashi style and Takoyaki?
43:58Here you are. Thank you for waiting.
44:02This is Kobe Takoyaki.
44:05Excuse me.
44:08This is Akashi style takoyaki with soup stock.
44:17He put soup stock on the dough.
44:20However,
44:21I added sauce and green laver.
44:25Green laver?
44:26I also added dried sardines and sauce.
44:30Kobe Takoyaki has the flavor of Akashi-style takoyaki and the sourness of Osaka-style takoyaki.
44:37You can enjoy both of them.
44:41Thank you for waiting.
44:49This is very delicious.
44:52What is this?
44:53This is very delicious.
44:55Can I eat this?
45:00This is very delicious.
45:05This is very delicious.
45:08This is the best.
45:10This is a sauce for soup stock.
45:13So, this is a different food.
45:15What have I done so far?
45:19I can't explain it.
45:22As a result of the survey,
45:26the true boundary line was Hyogo Station.
45:31Speaking of Kobe,
45:3330 years have passed since the Great Hanshin-Amaji Earthquake.
45:37One of the factors that supported the reconstruction was the power of food.
45:42According to Yamaguchi, the chief chef of a hotel in the north of Kobe,
45:47Originally, Kobe was a city of food culture.
45:50However, due to the Great Hanshin-Amaji Earthquake,
45:54I wanted to revive the food culture and leave it to the next generation.
45:58I had such a strong desire,
46:00so I think it led to the reconstruction.
46:03Western food has been inherited in Kobe.
46:07So, this time,
46:09I will show you how to make a seafood doria that warms your body.
46:16First, fry octopus, mushroom, and onion lightly.
46:22Then, season it with the taste of Kobe.
46:25What?
46:26With Worcestershire sauce?
46:28Worcestershire sauce is the origin of Kobe.
46:31Really?
46:32Is this your first time hearing it?
46:34Yes, it is.
46:35The compatibility of octopus and sauce is excellent.
46:38Turn off the heat.
46:41Add Worcestershire sauce as if you were adding soy sauce.
46:46Add a little?
46:47It will be cooked with the heat,
46:50so it will be even more delicious.
46:53It looks delicious.
46:54I want to eat it with rice.
46:58When the sauce is cooked, take it out.
47:02Next, make a white sauce.
47:06The point is the amount of butter and flour.
47:10By using the same amount, it will not be lumpy and will not fail.
47:16Add milk little by little and mix.
47:21It's like boiling while melting.
47:25When the concentration comes out like this, it's done.
47:28What is a professional's technique to make it even more delicious?
47:32Add egg yolk and lemon juice.
47:38Add egg yolk to make it thick and lemon juice to make it refreshing.
47:43Add the ingredients you stir-fried earlier.
47:49It smells like Kobe.
47:53It looks delicious.
47:56When you put it on rice,
47:58it will be even more fragrant and the texture will be improved.
48:04Matsushima, what do you think it is?
48:07Nuts to improve the texture.
48:09Nuts?
48:11Please give me the correct answer.
48:13The correct answer is this.
48:18Nutrition is also good.
48:25Yamaguchi-style seafood doria.
48:27When you eat it, it will be fragrant and the texture will be improved.
48:33The correct answer is this.
48:37It's dried shrimp.
48:40Nutrition is also good.
48:42It's dried shrimp.
48:43It will be fragrant and the texture will be improved.
48:46I think it will be a good accent of doria.
48:49Put a lot of cheese on it.
48:52I'll put it in here.
48:55It takes about three minutes.
48:59Three minutes?
49:03It's done, so I'll put it here.
49:07It's done.
49:09It looks delicious.
49:11It smells good.
49:13It smells like shrimp.
49:18Yamaguchi-style seafood doria is completed.
49:23It looks delicious.
49:25ITADAKIMASU.
49:27It's hot, so be careful.
49:32It's delicious.
49:35The sauce is delicious.
49:38It's delicious with dried shrimp.
49:42It's very different from ALTRAI.
49:45It's delicious.
49:46I want AKASHI-YAKI to be popular next time.
49:49That's right.
49:51Mahoresu Supermarket.
49:54It's like a market.
49:55It's a very cheap price.
49:58In Doria, there is a competition for where to buy.
50:04Thank you for your hard work.
50:10The cheese is being summoned.