ありえへん∞世界 2025年1月28日 「栃木人vs茨城人！北関東の（秘）生態調査」SP（3）
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TVTranscript
00:00Tochigi Prefecture's Utsunomiya has a source culture
00:05It was founded in 1927
00:08There is a shocking soul food
00:11This is also famous
00:13Soul food has a lot of history
00:15Everyone knows
00:17It is a surprising sight seen in the city
00:22There are a lot of delicious things
00:31It's dangerous, are you okay?
00:34It looks delicious
00:36Are you okay?
00:37It's not dangerous
00:38It's a person who eats noodles in a bag
00:43You eat it with sunglasses on
00:45It's suspicious
00:46It was bright
00:47It must be bright
00:52Great
00:54I've eaten like this since I was a kid
00:57Steamed like this
00:59Eat as it is
01:02In addition, in a company in Utsunomiya
01:08Everyone is open
01:09The staff are eating noodles in a bag
01:17What are they eating?
01:22I feel relieved when I eat
01:25It's delicious
01:27After all it is this
01:29Is it a habit?
01:33I want to eat
01:36This is the soul food
01:39It's been 72 years since the founding
01:42It's like a food stall
01:44Mr. Koji Yuji often goes
01:48Looking inside
01:52What the people of Utsunomiya were eating
01:55It's yakisoba
01:57I want to eat
01:59Shiraya special mix
02:04The menu of this store is only yakisoba with a lot of volume
02:09It looks normal except for the ham
02:13There is a secret to captivating people
02:18It looks delicious
02:20Mr. Joren put a lot of sauce on the freshly baked yakisoba
02:26It's not salty
02:28Is it okay to put a lot of sauce?
02:29It's okay
02:30It's not salty
02:31It's a light sauce
02:32Please put the sauce on it
02:35If you don't put the sauce on it, it won't taste like Shiraya
02:40To make it more delicious
02:43My father and mother came up with it
02:46My father and mother came up with it
02:50General yakisoba is seasoned with sauce
03:01This yakisoba is just lightly seasoned with tuna sauce
03:09When you eat it
03:11It's a custom to put a special Worcestershire sauce on it
03:18I have to do this
03:19It's not salty even if you put a lot of sauce
03:23By doing this, everyone can enjoy the taste of their favorite
03:32The sauce doesn't come out
03:37I come here two days in a row
03:40I come here two days in a row
03:42I eat it every day
03:44It's delicious
03:46Utsunomiya is the best
03:48Gyoza is famous, but yakisoba is also famous
03:52Among such customers
04:00Of course, there are celebrities from Tochigi
04:08It's like a closet
04:10It's like a bed
04:12It's all cheese
04:14Wow
04:16It's a lot of cheese
04:19This yakisoba is not only for eat-in
04:22There are also a lot of take-out orders
04:26And it's been loved since the beginning of the industry
04:30It's an incredible tradition
04:33Here it is
04:36Put a lot of yakisoba in a bag
04:42And put it in a plastic bag
04:46I see
04:49It's efficient
04:5670 years ago, there was no container to put yakisoba
05:00The culture of putting yakisoba in a plastic bag has begun
05:06It hasn't changed since then
05:10It's warm
05:12I want to eat this
05:14It's delicious
05:16I like the texture
05:19It's nostalgic
05:21You can eat it outdoors
05:23Yes, you can
05:25It's like a walk
05:27It's normal
05:29It's been like this since I was born
05:31It's like this
05:33It's good
05:35Yes
05:37Because it's delicious, it doesn't take much time to clean up the table
05:41Many people eat yakisoba in a plastic bag
05:46Some people in Ibaraki prefecture
05:50Put a shocking food instead of pork in yakisoba
05:57Let's ask people in Ibaraki
06:02Many people in Ibaraki love yakisoba
06:05It's like a meat
06:08It's delicious
06:10It's like a meat
06:12When I first ate it, I didn't know yakisoba was so delicious
06:17It's like a high-class food
06:20Yes, it's like that
06:23It has a texture similar to pork
06:27It's not like pork
06:30It's like a meat
06:32It's interesting
06:35I'm hungry
06:37It's cute
06:39Show me
06:41Show me
06:43I know
06:45You know this, right?
06:47Yes
06:49I know
06:51Thank you
06:55Do you like yakisoba?
06:57I like it
06:59It's like a meat
07:01Recently
07:03The meat was delicious
07:05It's cute
07:08What is the shocking food they put in yakisoba instead of pork?
07:15Let's make it
07:20It's delicious
07:24It's so delicious
07:27What is it?
07:29Stir-fried vegetables from Ibaraki prefecture with cabbage soup
07:36The noodles are chewy
07:40The shocking food is instead of pork
07:463, 2, 1
07:48I'll put in a heart chip
07:56A heart chip?
08:00A heart chip is a garlic-flavored snack that has been around for 50 years
08:08It's delicious
08:10How do you make a heart chip like pork?
08:16I'll put it in
08:20You can tell it's a heart chip by looking at it
08:24But you can't tell it's a heart chip if you stir it
08:28It's more like a meat if you leave the texture
08:33You don't put meat in it?
08:35No
08:37It looks like a meat
08:39It's a meat
08:41It's a meat
08:44I didn't know it was a heart chip
08:47This is one of the shocking yakisoba restaurants in this town
08:53They are good at everything from skill to taste
09:01The garlic-flavored yakisoba is 500 yen
09:07It was delicious
09:09The fried heart chip looks like a mysterious meat
09:15I want to try it
09:18By the way, inside the Josojin
09:22Thank you
09:24Are you ready?
09:26Yes, please
09:30That's a lot
09:33No, no
09:36It's better to have a lot
09:40Even if you put in a lot, it shrinks
09:46The heart chip shrinks when cooked, so it's a good idea to put in a lot
09:52Besides Josojin, which makes heart chip yakisoba at home
09:59In the store in front of the station
10:01It's delicious because it has garlic
10:03There is also a crispy version of the heart chip that is sprinkled on the yakisoba
10:10Does it mean Oichipuru?
10:13But why not pork?
10:16How can you put heart chip?
10:19I'm making it with a yeast
10:21I'm using local ingredients
10:24Riska, a confectionery manufacturer, produces heart chip
10:29Riska, which is also famous for the production of Umaibo
10:32The head office is here, Josoji
10:36Therefore, there is also a Umaibo apartment where Riska employees live in the city
10:42At the birthplace of Umaibo, Josoji
10:45I love Umaibo
10:47I definitely buy 30 of them
10:51How many did you buy in one time?
10:53About 30
10:56It is natural for some Josojin to buy 30 at a time
11:02And how to open it
11:10This person is wonderful
11:12There is such a person
11:18Is this common sense?
11:20It is common sense
11:29In addition, the popular way of eating for women
11:38You can eat it by dividing it like this
11:45This was amazing
11:47This is a little bit
11:49Put the one with the familiar character on top
11:53The trick is to apply force evenly
11:56This is a beautiful thin long stick
12:01What are the benefits of this way of eating?
12:06Because it sticks to the teeth
12:08I eat it by thinning it
12:11I don't like it because it sticks to my teeth
12:16Thinning makes it difficult to stick to the teeth
12:20Such a Josojin
12:22At the knee of Riska, who loves
12:27Like putting a heart chip in yakisoba
12:30I want to eat this
12:32Since then, it has become a taste familiar to Josojin
12:38And in the same Ibaraki prefecture
12:40It is said that there are more shocking gourmets
12:44Ibaraki prefecture Tokai village
12:46Mysterious soul food
12:48Fufu Spaghetti
12:52There is a Fufu Spaghetti that is loved in this area
12:55It has been around for 42 years
12:57Groovy
13:01In the prefecture, it is always full
13:05Shiraishi Miho from Ibaraki
13:08She has been coming here since high school
13:11Peace Ayabe from Ibaraki
13:15It is also loved by Ibaraki stars
13:19I don't want to be Peace
13:21That's right
13:24So we asked the Tokai villagers
13:28Fufu Spaghetti
13:30It's delicious
13:32It's long
13:35I hate it
13:37It's delicious
13:39It's delicious
13:41I ate it when I was in junior high school
13:45I ate it when I was in elementary school
13:47If you are born in Tokai village
13:49It is your destiny to eat Fufu Spaghetti
13:53Do you come here often?
13:55I just came here two days ago
13:57After the high school admission
13:59Did you celebrate here?
14:01Yes, just two days ago
14:03There is a great volume
14:05It's really delicious
14:06You can't eat it at a chain store
14:09Birthday and graduation
14:11Some Tokai villagers celebrate it with Groovy
14:17What kind of menu is Fufu Spaghetti?
14:24We asked the president who developed it
14:28How old were you when you started?
14:30I was 33
14:31I was a normal salary man
14:32I thought it would be easy
14:34It was hard when I started
14:38I'm an amateur
14:40I'm almost self-taught
14:42Do you study at Cooking Papa?
14:44I don't know
14:46Why?
14:48Why did you choose Cooking Papa?
14:50Even though he is an amateur of cooking
14:53Fufu Spaghetti is a big hit
14:56Now it's popular all over Ibaraki
15:00Groovy has 10 branches in Ibaraki
15:04Don't you want to go to Ibaraki?
15:07I have a lot of stories
15:09But I'm afraid of going to Tokyo
15:14What is the shocking Fufu Spaghetti that doesn't come out of Ibaraki?
15:203, 2, 1
15:23Excuse me
15:25This is Fufu Spaghetti
15:27This is it
15:31It looks delicious
15:33It must be delicious
15:35It's like a Doria
15:37This is a pasta with tomato sauce
15:42Put a lot of white sauce and cheese
15:47It's baked in the oven
15:50It's like gratin spaghetti
15:53It looks delicious
15:55I want to put a hamburger in it
15:57It's perfect
15:59How to eat it?
16:10Eat it hot
16:13Tokaimura's Fufu Spaghetti
16:17Salad with carrot dressing
16:21It's 1,490 yen
16:24I want to go there
16:26Fufu Spaghetti with squid, crab and seafood
16:32It's very popular
16:39It's Fufu
16:41It's hot
16:45I didn't sing Fufu
16:48It's like a lover
16:51I didn't sing Fufu
16:53How many times do you eat Fufu?
16:55How many times?
16:57About 5 times
16:59How many times do you eat it?
17:01About 20 times
17:0320 times of Fufu
17:06She eats 100 times of Fufu in one meal
17:10What is that?
17:12It's red
17:14It's more shocking than eating Fufu
17:18It's a rare sight in Tochigi
17:22Some people in Otawara
17:25eat soba in a very unique way
17:30Let's ask the local soba restaurant
17:33It's very popular
17:34Do you come here often?
17:36Once a week
17:38It's very popular
17:41It's delicious to come here once a week
17:44This is a popular restaurant called Suzuya Shokudo
17:49This is the restaurant
17:51Yuji Koji went to Otarukoto school right in front of our house
17:58Yuji Koji came here when he was a student
18:01Yuji Koji's school is right in front of the restaurant
18:05It's right in front of us
18:07This is Shisso Kenjitsu
18:12This restaurant is still popular among Tochigi's stars
18:18Many people in Otawara order this soba
18:25It's a lot of food
18:29I'm so full
18:33The unique way of eating soba
18:36has been a food culture in Otawara for more than 50 years
18:41Is it really unique?
18:44Let's ask the locals
18:52I didn't expect that
18:54I didn't expect that
18:57I didn't expect that
19:00How do some people in Otawara eat soba?
19:08Let's go to the kitchen of the soba restaurant to find out
19:14Beautiful
19:19I'm preparing the ingredients
19:21Soba is prepared by hand at 3 a.m.
19:26Delicious
19:27The water is cold
19:31It's colder than normal water
19:35What does he have in stock for soba?
19:38Onions, carrots and spinach
19:42It's a deep-fried dish with a lot of local vegetables.
19:52It's a crispy deep-fried dish that looks very delicious when it's just fried.
19:58What a waste.
20:013, 2, 1.
20:04Thank you for waiting.
20:07It's soba.
20:09What?
20:11You put it in from the beginning?
20:14The deep-fried dish was so crispy, but now it's so soft.
20:20If you look at the tube again,
20:24you can see that the freshly fried deep-fried dish has a lot of sauce on it.
20:31What a waste.
20:33This is HITASHI TEN SOBA, which has been in OTAWARA for more than 50 years.
20:40It's 800 yen.
20:42It's like TSUKE-MEN.
20:47Don't people in OTAWARA like crispy deep-fried dishes?
20:53I like the taste of miso.
20:56But it's delicious.
20:57I think this is normal.
20:59I think it's delicious if you eat it roughly.
21:01I think it's delicious.
21:02I like to mix it up at the end and drink it with soup.
21:06It's all messed up.
21:08It's mixed with soba at the end, so the soup tastes different.
21:15Some people in OTAWARA say that if you eat the mixed deep-fried dish with soba,
21:21the taste doubles.
21:25OTAWARA people who love crispy deep-fried dishes
21:30will experience the crispy deep-fried dish served on a separate plate.
21:35I'm not used to it.
21:37I've never seen it before.
21:39I don't feel comfortable.
21:41I feel strange.
21:42Don't go all the way.
21:43Don't go all the way.
21:45What is his first impression of the crispy deep-fried dish?
21:48To be honest, I think it's better to get used to it.
21:54He seems to be confused by the crispy deep-fried dish that he is not used to eating.
21:59He seems to be confused by the crispy deep-fried dish that he is not used to eating.
22:02On the other hand, Ibaraki has a dish that is even more shocking.
22:09Some people in HOKKODA, Ibaraki prefecture,
22:12love surprising dishes that don't go well with rice.
22:18When it comes to dishes,
22:20pork shogayaki dishes and karaage dishes are common,
22:26but in HOKKODA,
22:28dishes that seem to be a mismatch with rice are popular.
22:37Let's show that dish to the people of HOKKODA.
22:46I don't think it's a side dish.
22:48I don't hate it.
22:49But I don't think this combination is a main dish.
22:53I don't think I can eat rice with this alone.
22:58If it's a pork cutlet dish, it's pork cutlet.
23:02But compared to that,
23:04I don't think I can eat rice with this alone.
23:08About 90% of the people in HOKKODA said they can't eat rice with this alone.
23:13Let's report this fact to the people of HOKKODA.
23:18We can't think of it.
23:21This is the best.
23:23It would be great if I could eat rice with this alone.
23:26I don't think so.
23:27I don't think so.
23:29This is natural.
23:31I've been eating this since I was a kid, so I think it's normal.
23:34I don't think I can eat rice with this alone.
23:38I don't think I can eat rice with this alone.
23:40It's like a side dish.
23:44It's a side dish.
23:47If it's delicious, I'll eat it.
23:50I want to spread it in Tokyo.
23:53HOKKODA's side dish is said to be a side dish.
24:00This restaurant, Grill Arano, serves that side dish.
24:06Grill Arano.
24:10Many people in the restaurant eat that as a main dish.
24:17In addition, in this restaurant,
24:21they eat that as a side dish that doesn't go well with rice.
24:28And in this restaurant,
24:36they eat that as a main dish.
24:40It seems to be a very important side dish in HOKKODA's restaurant.
24:45What is HOKKODA's side dish that doesn't go well with rice?
24:52I've never seen this set before.
24:58THE TOUCH from Shimotsuke City, Tochigi Prefecture.
25:02What is a part-time job that only twins can do?
25:07Compared to the countryside and Tokyo, there are very few options for part-time jobs.
25:16We both worked at a gas station.
25:20We worked at a rival store about 100 meters away from the same highway.
25:26Did you happen to work at a gas station?
25:28Yes, I happened to work at a gas station.
25:32The person who wanted to fill up the gas at my place the week before
25:35went to Kazuya's place the next week.
25:38He had the same face as me, so I thought he was attracted to me.
25:43His way of filling up the gas is the best.
25:46I was treated as a spy by the president.
25:50You were also treated as a spy by the president.
25:56What is HOKKODA's side dish that doesn't go well with rice?
26:03I'm sorry to keep you waiting.
26:04This is a squid butter grilled set meal.
26:08This is a squid butter grilled set meal.
26:13This is a squid butter grilled set meal that some people in HOKKODA love.
26:21In Tokyo, people think of it as a snack.
26:25In HOKKODA, squid grilled is the main dish.
26:29So people eat a lot of it.
26:32It must be delicious.
26:34I want people to think of it as squid rice.
26:38It's been on the menu for over 30 years.
26:41It's strange to think that people eat squid with rice.
26:48It's a side dish.
26:50I want to eat rice.
26:52If you eat this, you want to eat rice.
26:56It goes well with rice.
26:57It's a side dish.
26:59You can take it out and eat it at home.
27:04Do you like squid grilled?
27:07Do you eat it with rice?
27:09What do you like as a side dish for rice?
27:13Do you like fried squid?
27:15Of course I don't like fried squid.
27:19Squid grilled is a side dish.
27:23In HOKKODA, people think of it as a squid rice bowl.
27:28It goes well with rice.
27:31People think of it as a squid rice bowl.
27:36In my case, I put this on a rice bowl and eat it with mayonnaise.
27:44I love children.
27:46In addition, there is a strange ecology of Ibaraki people that surpasses the shock of squid grilled.
27:54Some people in HOKKODA, Ibaraki Prefecture, are hungry.
27:58This is a completely different case from the general hunger.
28:02In general, when it comes to hunger, it refers to cattle.
28:10In fact, some people in HOKKODA are not hungry for either beef or cattle.
28:19I asked people in HOKKODA what that means.
28:25What do you mean by hunger?
28:27I've never heard of it.
28:32What do you mean by hunger?
28:34That's right.
28:37We call it beef.
28:40That's right.
28:42It's a natural reaction.
28:44I don't know what you're talking about.
28:49What is HOKKODA's unique hunger?
28:54Let's find out.
28:56I will announce the identity of the owner of the local HORIMON YAKI store.
29:03Thank you for waiting.
29:05Here you are.
29:07Bring me a beer.
29:09It's a waste not to have it in Tokyo.
29:14Some people in HOKKODA, Ibaraki Prefecture, are hungry.
29:18This is a completely different case from the general hunger.
29:21Thank you for waiting.
29:23This is pork belly.
29:26It's not a cow, it's a pig's belly.
29:31And what is that part?
29:34It's a pig's cheek.
29:37A pig's cheek?
29:39What do you mean by a pig's cheek?
29:44What do you mean?
29:46The type of meat and the part used are all different.
29:53Some people in HOKKODA say that the pig's cheek and the meat of the rice paper are called belly meat.
30:01In general, it is a part called head.
30:06But why is the pig's cheek called belly meat?
30:13I asked the owner of the butcher shop.
30:16My uncle used to run a restaurant.
30:21So he tried to sell the pig's cheek.
30:24At that time, the pig's cheek was not a place to eat.
30:28At that time, he tried to sell the pig's cheek by naming it.
30:32That's why it's called belly meat.
30:36So it's okay to call it Kalbi?
30:38I think so.
30:40At that time, he named it like that.
30:44According to Mr. Nakada, the pig's cheek was not a product at that time.
30:52However, the prince of Mr. Nakada, who ran a restaurant, noticed the deliciousness of the pig's cheek.
31:00He thought about what to do to sell it.
31:06In order to have a delicious image, he named it belly meat.
31:13Such a pig's cheek is now a must-have dish for HOKKODA people.
31:20Even at this butcher shop.
31:22When I think of belly meat, I think of pork.
31:25I asked for a plate of belly meat for 1,000 yen.
31:28So I bought it.
31:29It's like a spicy miso.
31:32It's delicious.
31:34So I put chili pepper on it.
31:38When you buy it at a butcher shop, it comes with a secret chili pepper miso.
31:43It is said that it is a standard way to eat it with soy sauce.
31:48Bring me a beer.
31:50I don't have it in Tokyo.
31:53It is a pig's cheek that was once named after improving the image.
31:57It's delicious.
31:59Now it's a dish that HOKKODA people are proud of.
32:05On the other hand, there is a shocking dish that can't be found in Kanuma City, Tochigi Prefecture.
32:12Mr. Yasuda, I have an incident.
32:15In Kanuma City, next to Utsunomiya, a big city in Tochigi Prefecture,
32:19there is a soul food that some Utsunomiya people say can't beat gyoza.
32:26What is the soul food that people in Kanuma City love?
32:30The soul food of Kanuma City that some Utsunomiya people say can't beat gyoza.
32:37Two cities next to each other.
32:40Utsunomiya City and Kanuma City.
32:44Speaking of Utsunomiya's soul food,
32:47Utsunomiya Gyoza is famous nationwide.
32:51In front of the station, there is a Venus statue wrapped in a gyoza skin, a symbol of the city.
32:59Now Utsunomiya is a gyoza city with a streetlight as a gyoza.
33:05There is also a soul food in Kanuma City next to it.
33:10So I asked Utsunomiya people about Kanuma's soul food.
33:16If you're making gyoza in Utsunomiya, then you have to do it here in Kanuma.
33:32I want you to do your best.
33:34Well, if I have to do it.
33:41There are thorns.
33:44I don't think I can beat Utsunomiya's gyoza.
33:47I think Utsunomiya's gyoza is easier.
33:49You're underestimating me.
33:52I think gyoza wins.
33:55Utsunomiya's gyoza is always lined up.
33:58What about Kanuma?
34:00I don't know. I've never seen it.
34:03What is Kanuma's soul food that some Utsunomiya people say can't beat?
34:09Let's find out.
34:13Kanuma City, Toshigi Prefecture.
34:16It's about two hours from Kitashinryu by Tobu Expressway.
34:20There is a long line in front of the store to sell Kanuma's soul food.
34:26If you come late, you might be sold out.
34:30Where do you live?
34:32Up in Chiba.
34:34From Chiba?
34:36I bought eight of these and six of these.
34:40From Hanno in Saitama.
34:41Everyone's here to buy.
34:43It's popular.
34:45Kanuma's soul food comes from other prefectures as well.
34:50How many can you sell in a day?
34:53We sell about 2,000 a day.
34:552,000?
34:572,000?
34:59You can sell 2,000 a day.
35:01What does that mean?
35:03By the way,
35:05Mr. Tachi looks like you.
35:08Wait, wait, wait.
35:09Wait, wait, wait.
35:11You did it!
35:13Kanuma City, Toshigi Prefecture.
35:16Kanuma City, Toshigi Prefecture.
35:19Kanuma City, Toshigi Prefecture.
35:22This is the best.
35:24It's my specialty.
35:26Char siu.
35:28Char siu.
35:30How many can you sell in a day?
35:33We sell about 2,000 a day.
35:352,000?
35:37You can sell 2,000 a day.
35:39What does that mean?
35:41It's Kanuma's char siu.
35:44It's like gyoza.
35:46Next to Utsunomiya, a gyoza town,
35:50Kanuma is famous for char siu.
35:53Kanuma's char siu is a popular dish.
35:57It's a delicious char siu made with Toshigi Prefecture's onions and high-quality pork.
36:04135 yen per piece.
36:06It's 1,080 yen for 8 pieces.
36:09There are more than 60 stores in Kanuma that sell char siu.
36:14Come to think of it, you look like a char siu seller.
36:19Wait, wait, wait.
36:21You did it!
36:23This is it.
36:25A soba shop that sells soba every day,
36:28Michan Soba's
36:30chive soba char siu.
36:32Isn't that a char siu seller?
36:33Isn't that a char siu seller?
36:35Unagi chive soba sold at an eel shop.
36:39It's gorgeous.
36:42At a ramen shop,
36:44Do you come here often?
36:46I come here every week from Chiba.
36:48It takes an hour and a half.
36:50This chive soba ramen is the best.
36:52It's unique.
36:54When he was in high school, he scored an average of 35 points in math.
36:59He used his unique idea to make chive soba ramen.
37:01Chive soba ramen.
37:03Do you need that information?
37:06Does it go well with chive soba ramen?
37:08It goes well with it.
37:10Char siu ramen.
37:12The char siu inside is very delicious.
37:17Char siu ramen is made by boiling it for 4 days.
37:20It's delicious.
37:22Char siu ramen goes well with ramen wrapped in wonton wrappers.
37:28Such a soul food.
37:29Kanuma-jin, who is devoted to chive soba ramen,
37:33watched the Utsunomiya-jin's Mikuda-shippuri.
37:39Was it chive soba ramen?
37:42What do you think?
37:44If it's Utsunomiya-jin's gyoza,
37:46I think Kanuma-jin's gyoza should be chive soba ramen.
37:51He's laughing so much.
37:53You have to show it.
37:55I don't think it's as good as Utsunomiya-jin's gyoza.
37:57I think Utsunomiya-jin's gyoza is easier to win.
38:00You're underestimating me.
38:03What do you think?
38:05You can underestimate me.
38:07Oh, I see.
38:09I can't beat gyoza-sama,
38:12but I'll take the ball.
38:14What about the fight?
38:16I'll buy it.
38:18She doesn't want to lose to Utsunomiya-jin's gyoza.
38:22Kanuma-jin's gyoza is like Utsunomiya-jin's gyoza.
38:25Kanuma-jin's gyoza is like Utsunomiya-jin's gyoza.
38:28Kanuma-jin's gyoza is like Utsunomiya-jin's gyoza.
38:31Kanuma-jin's gyoza is like Utsunomiya-jin's gyoza.
38:34But why is Kanuma-jin's gyoza stronger than Utsunomiya-jin's gyoza?
38:37But why is Kanuma-jin's gyoza stronger than Utsunomiya-jin's gyoza?
38:40There was an answer to the question.
38:46This is Kanuma-jin's gyoza.
38:52Kanuma-jin's gyoza.
38:55Kanuma-jin's gyoza.
39:10Like Utsunomiya-jin's gyoza's Venus statues,
39:12Kanuma-jin built a Shumai statue.
39:15Why is Kanuma-jin putting so much effort into Shumai?
39:20The first president of the Kiyo family, Mr. Mokichi Nonami, was from Kanagawa City.
39:30That's how the Shumai culture was deeply rooted.