リーダーズサーチ 街でウワサの匠さん 2025年1月26日 東京の台所と呼ばれる食の街「築地」で食材のプロに食材の目利きのコツを学ぶ！
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TVTranscript
00:00Now, this time, Mr. Takumi Tsukiji will show us around Tsukiji and teach us how to make food.
00:10That's great. Thank you.
00:13So, this is Mr. Takumi Tsukiji. Nice to meet you.
00:16Nice to meet you.
00:18I've been in Tsukiji for 19 years.
00:2219 years.
00:23Tsukiji, a city of food called the kitchen of Tokyo.
00:28There are a lot of specialty stores that even ordinary people can use.
00:32I think it would be nice if you could try it out.
00:37Mr. Kyodo has toured Tsukiji more than 100 times as a guide.
00:42He knows everything about Tsukiji.
00:45Today, you're going to introduce us to a lot of famous restaurants.
00:48Yes, we're going to buy the best ingredients and have a super luxurious barbecue.
00:52Oh, a barbecue!
00:54I'm so happy.
00:55It's so busy.
00:57There are so many people.
01:00There are still a few people today.
01:02In January, February, and March, there are relatively few foreigners.
01:07So, it's more like a barbecue.
01:09Oh, I see.
01:13Tsukiji has about 460 specialty stores in Japan.
01:20Depending on the season, about 15,000 people visit Tsukiji on the weekends.
01:28However, there are few tourists this time of year, so it's great to enjoy Tsukiji.
01:35In today's leader's search, we're going to visit the most popular restaurants in Tsukiji.
01:42He's going to tell us about the best ingredients and how to know when to buy them.
01:50There are Western food and natural food.
01:55Do you know what they are?
01:57The best natural abalone caught in Japan and Western abalone from overseas.
02:03Two abalones with different colors.
02:05Which one is the best natural abalone?
02:08Do you know?
02:11Do you know which one is the best?
02:13I think there's a hint.
02:23He's dancing.
02:25This is really good.
02:26Does it go well with the abalone?
02:27It's the best today.
02:31Does the leader come to Tsukiji?
02:33I used to come here with my parents around 5 a.m.
02:38I came here around 6 a.m. to catch some tuna.
02:41You came here often.
02:44This is the restaurant.
02:47It's amazing.
02:49There's salmon roe and octopus.
02:54I'm always grateful to Mr. Kyodo.
02:56I've been running this restaurant for 60 years.
02:5860 years?
02:59Only Kyodan?
03:00Yes.
03:02I think it's a rare restaurant in Japan.
03:05Tsukiji's famous street, Monzeki-dori.
03:10This is a famous restaurant.
03:12This is a rare restaurant in Japan.
03:17He's particular about salmon roe.
03:19He selects the best salmon roe in Hokkaido.
03:26I think the best salmon roe in this restaurant is salmon roe.
03:32Salmon roe.
03:33This is the best salmon roe in Japan.
03:36Is this the best salmon roe in Japan?
03:38Is it that different?
03:40I'm curious.
03:41I wonder if the taste of salmon roe is that different.
03:44It's different.
03:46It's totally different.
03:47It's totally different from the taste of salmon roe in other countries.
03:50The price is different, too.
03:53I can tell the difference when a child eats it.
03:56I can tell the difference when a child eats it.
03:59Because they are honest.
04:00We let children eat salmon roe when they are honest.
04:05Where do you store salmon roe?
04:07We store salmon roe in the best restaurant.
04:10Can I taste it?
04:12Which salmon roe is this?
04:14This is from Hokkaido.
04:16I prepared two types of salmon roe.
04:19They look totally different.
04:21One is imported salmon roe.
04:24The other is from Hokkaido.
04:27If you take this off, it's a shame.
04:31This is the debut of the entertainment world in 1990.
04:34We are the same age.
04:36We are the same age.
04:37We are the same age and we are the 90's generation.
04:40This is definitely a representative of the entertainment world.
04:44This is a battle that we can't lose.
04:45As a mother, as a father, we are watching this.
04:49Let's show children a good thing.
04:52A looks fresh and juicy.
04:57B has a lot of grains.
05:03One is the most expensive salmon roe in Japan.
05:08The other is the most expensive salmon roe in the world.
05:13Which one is the most expensive salmon roe?
05:21Do you want to start with this one?
05:24Do you want to start with this one?
05:30It's good.
05:31It's easy to eat.
05:34It's like a salmon roe bowl.
05:40It's salty.
05:41It's good.
05:42The balance of the salmon roe is good.
05:44This is beautiful.
05:46The grains are big.
05:48Don't be fooled by the appearance.
05:50Let's eat.
05:54This has a lot of elasticity.
05:56The skin is hard.
05:59This is rich.
06:00That's right.
06:03This has a strong umami.
06:06Which one do you think is the most expensive salmon roe in Japan?
06:09Let's point at it.
06:10This is not a trick.
06:13If you do that, the program will change.
06:15Let's go straight.
06:17Let's go straight.
06:18This is the most expensive salmon roe in the world.
06:20This is the most expensive salmon roe in the world.
06:22This is the most expensive salmon roe in the world.
06:24The texture of the skin is good.
06:27The skin is not hard.
06:29The skin is thin and elastic.
06:35The most expensive salmon roe is B.
06:40The salmon roe caught in Japan is not frozen.
06:43It is fresh because it is seasoned immediately.
06:48Salmon roe is hard to get moisture.
06:54By the way, how much is the price difference?
06:58The price is about 1.5 times.
07:011.5 times?
07:02Does this salmon roe not sell much in Japan?
07:05That's right.
07:06Salmon roe is hard to get in Japan.
07:10The price of salmon roe is very low.
07:12That's rare.
07:13That's right.
07:14There are many expensive supermarkets in Japan.
07:17I sometimes see salmon roe there.
07:20Salmon roe is very expensive.
07:22I was surprised.
07:23I was surprised.
07:24It's written as a domestic product.
07:26There is a reason for that.
07:28Do you have any other recommendations?
07:30I like cod roe.
07:32I want cod roe.
07:34I want cod roe.
07:38It looks delicious.
07:40It looks delicious.
07:41This is the grade of cod roe sold in supermarkets.
07:45The other one is exported to other countries.
07:48Is it exported to other countries?
07:49It's a Michelin-starred restaurant.
07:52I delivered it to New York this morning.
07:54Did you deliver it to New York?
07:56There are two types of cod roe.
07:58One is produced in Hokkaido FURUBIRA, one of the best cod roe farms in Japan.
08:03This is a first-class restaurant.
08:06The other is a general cod roe sold at supermarkets.
08:10Which one is produced in Hokkaido FURUBIRA?
08:15The price of the two types of cod roe is twice as high.
08:18The difference in the number of cod roe grains is a hint.
08:21How long have you been doing this?
08:23I have been doing this for 20 years.
08:2520 years?
08:26You have been doing this for 20 years.
08:28What do you think of this?
08:29I don't like it.
08:30This is stressful.
08:32This is stressful.
08:34I eat this first.
08:36Please eat this.
08:37I eat this.
08:41This texture is very delicious.
08:43This is not seasoned.
08:47I eat this.
08:52This is more refreshing.
08:55The skin is thin.
08:57But I can feel the grains.
09:00This is refreshing.
09:02This is delicious.
09:04This is the correct answer.
09:07This is a different level.
09:09This is a mature cod roe.
09:12The skin is thin and the grains are clear.
09:16This is very delicious.
09:18This is a different level.
09:22Hokkaido FURUBIRA's cod roe is freshly processed.
09:26So it has a soft texture.
09:28You can't lose the texture of the grains.
09:31When you come to Tsukiji, you can buy a different type of cod roe.
09:35I'm going to have a barbecue.
09:37What kind of fish do you recommend?
09:39I recommend this cod roe.
09:41Good cod roe has a thin skin.
09:43When you grill it, the inside is raw and the skin is crispy.
09:47It's good to grill it a little.
09:49It looks delicious just by imagining it.
09:51It looks delicious.
09:53Thank you very much.
09:55Thank you for the meal.
09:57I'm happy.
10:00Next, they go to the east side of Tsukiji.
10:03They go to a restaurant where SAKENOTAKUMI is located.
10:06You eat salmon the most, don't you?
10:09Yes, I do.
10:10I love salmon.
10:12Do you often go there?
10:15I used to go there when I was single.
10:17Did you go there often?
10:19I eat salmon noodles for lunch.
10:22Did you buy it there?
10:26This is MARUTA SHOKUHIN.
10:28Is this the restaurant?
10:30Good morning.
10:32This is delicious.
10:34MARUTA SHOKUHIN specializes in salmon and only uses natural salmon.
10:40Natural salmon has a light fat and is not tough.
10:44It has a strong taste.
10:46The amount of fish is reduced.
10:48I want many people to eat natural salmon.
10:52That's what I'm particular about.
10:54This is a piece of salmon.
10:56This is 50 years old.
10:58This is TSUGAWARA of SAKENOTAKUMI.
11:02What is the difference in taste?
11:04Depending on the location, there is a slight difference in fat.
11:08It also depends on the part.
11:10Can you show me what it looks like?
11:15Which part do you think is delicious?
11:22A is the tail of the salmon.
11:25B is the belly part.
11:29Which do you think is better to eat with grilled salmon?
11:35When I see salmon sold at supermarkets, I buy this part.
11:43Salmon is sold at supermarkets for 100 yen or more.
11:49Sometimes it's mixed.
11:51I buy this part.
11:54I mix both parts and buy it.
11:59I buy this part.
12:03I also buy this part.
12:05Which part do you recommend to grill and eat?
12:09I recommend the belly part because it has a lot of fat.
12:13That's right.
12:15You are correct.
12:18I recommend grilled salmon because it has a lot of fat in the belly part.
12:28By the way, the tail has a lighter taste than the belly part.
12:36What kind of food do you recommend?
12:39You can eat this without seasoning.
12:44How about fried rice?
12:46I recommend fried rice.
12:49I make fried rice with lettuce and salmon.
12:52I also buy the tail part.
12:56Thank you very much.
13:01On the east side of Tsukiji Jogai is ODAWARA BASHITOU.
13:10There are about 33 ice shops in the building.
13:16There are various things.
13:19Is it okay if it rains here?
13:21It's okay if it rains or it's cool in summer.
13:24It's okay even in winter.
13:26This is Mr. HOHO.
13:28Hello.
13:30Thank you very much.
13:32There are a lot of people.
13:37This is a shop that sells Makajiki, which is rare in Tsukiji.
13:43HOHO is a shop that sells Makajiki, which is hard to find in supermarkets.
13:49It's so delicious that it's so popular that it's sold out in the morning.
13:57This is Mr. Watanabe and his daughter.
14:01Nice to meet you.
14:03Thank you for coming.
14:05Is it different from Makajiki?
14:07No.
14:09This is Makajiki.
14:11What is this?
14:13This is Makajiki.
14:19Which is Makajiki and which is Makajiki?
14:23Do you know this?
14:25I've been caught before.
14:27Which is Makajiki?
14:30That's right.
14:32Which is Makajiki?
14:34What is this?
14:36I've been caught before.
14:38That's right.
14:40Did you catch me?
14:42Which is Makajiki?
14:44There are a lot of people.
14:46One is Makajiki, which is hard to find.
14:49The other is Makajiki, which we talk about a lot.
14:53Which one is Makajiki?
14:55The hint is the tip of the tongue.
14:59It's long, isn't it?
15:01Yes.
15:02The pointy part is called Foon.
15:04Foon.
15:05The English name of Mekajiki is...
15:09The hint is Swordfish.
15:11Swordfish.
15:13I see.
15:15That means...
15:18This one.
15:19This one is a bit long.
15:20It's long.
15:21This one is Mekajiki.
15:23And?
15:24This one is Makajiki.
15:25How is it?
15:27Correct!
15:28Great!
15:30Great!
15:31That was a great hint.
15:33That was a great hint.
15:35You are a fisherman.
15:36No, I'm not.
15:37What does Makajiki taste like?
15:39It's a must-try when you go to a restaurant.
15:43I can't get enough of this.
15:45In Shoto, it's called Karashi soy sauce.
15:47Karashi soy sauce?
15:49Yes.
15:51Let's try it with Karashi soy sauce.
15:55How is it?
16:00It's great!
16:02It doesn't smell at all.
16:05That's true.
16:06It's a perfect combination of white and red meat.
16:09It's a hybrid.
16:11I can taste Karashi at the top.
16:14Is that so?
16:15I can taste the sweetness and umami of Makajiki directly.
16:19Is that so?
16:21It's better than tuna.
16:26Makajiki is a must-try when you go to a restaurant.
16:31There is a scene where Makajiki is better than tuna.
16:37What I personally like is
16:39making sushi rice,
16:41spreading seaweed,
16:42dipping it in ginger soy sauce,
16:44and putting it on top of pickled fish.
16:46I can't stop eating it.
16:48It's so good.
16:50And,
16:51since it's a fish that doesn't drip,
16:53I put it in carpaccio.
16:55That's a luxury.
16:57When I was a kid,
16:59I used to eat it with fried chicken.
17:01Fried chicken?
17:02Yes.
17:03I can't get enough of it.
17:05I also eat it with fried chicken.
17:07It's the best.
17:09It's really good.
17:11Why didn't I eat it before?
17:15You can't get enough of it?
17:17Yes, I can't.
17:19I can't get enough of it.
17:21This is precious.
17:29It was amazing.
17:31It was delicious.
17:33Next is Takumi.
17:35Yes.
17:37This is Watanabe Tsukiji.
17:39Watanabe.
17:41Hello.
17:43Hello.
17:44This is a shell specialty store.
17:46That's right.
17:48There are a lot of shells.
17:50Since its opening in 1989,
17:52Watanabe Tsukiji has been a shell specialty store.
17:55Watanabe is the third generation.
17:57He sells shells at Toyosu Market every day.
18:00He has a variety of shells,
18:02including abalone and scallops.
18:04He has a variety of shells,
18:06including abalone and scallops.
18:08This is Watanabe,
18:10who specializes in shells.
18:14There are a variety of shells,
18:16but what is your favorite shell
18:18in this season?
18:22In this season,
18:24I like clams and abalone.
18:26Abalone.
18:28Those are my favorite shells.
18:30I see.
18:32There is a difference between
18:34natural and farmed abalone, right?
18:36Yes, there is.
18:38There is a difference
18:40between natural and farmed abalone.
18:42Do you understand?
18:44Do you understand?
18:46Somehow,
18:48I think there is a hint.
18:50Somehow,
18:52I think there is a hint.
18:54Two types of abalone.
18:56One is the highest quality
18:58natural abalone of Ehime.
19:00It costs about 3,500 yen per one.
19:02The other is
19:04farmed abalone from overseas.
19:06It costs about 500 yen per one.
19:08Which one is
19:10farmed abalone?
19:14The color of the shell
19:16is different, isn't it?
19:18Yes, it is.
19:20I think the bigger one is farmed abalone.
19:22I think the bigger one is farmed abalone.
19:24The size is different.
19:26There is a hint.
19:28A hint?
19:30The hint is
19:32the color.
19:34The color.
19:36But,
19:38I think this one is farmed abalone.
19:40This one is farmed abalone.
19:42Ama-san said
19:44it is difficult to catch
19:46clams and abalone.
19:48I heard that
19:50farmed abalone is rare.
19:52Yes, farmed abalone is rare.
19:56Which one is farmed abalone?
19:58Farmed abalone?
20:00I think
20:02this one is farmed abalone.
20:04I think
20:06this one is farmed abalone.
20:08However,
20:10as Sasuke said,
20:12farmed abalone is rare.
20:14I don't think
20:16farmed abalone can grow this big.
20:18I don't think so.
20:20If farmed abalone can grow this big,
20:22farmed abalone can sell
20:24farmed abalone.
20:26I see.
20:28Which one is farmed abalone?
20:30Hey!
20:32You made me confused.
20:34You said farmed abalone is rare.
20:36The color of farmed abalone is
20:38natural.
20:40Is this farmed abalone?
20:42The color of farmed abalone is
20:44strange.
20:46Farmed abalone can grow
20:48seaweed and seaweed.
20:50The color of farmed abalone is
20:52natural.
20:54If I am wrong,
20:56I will be blamed.
20:58You can eat farmed abalone.
21:00Which one is farmed abalone?
21:02Both of them look natural.
21:04I see.
21:06This one is farmed abalone.
21:08I think
21:10farmed abalone is
21:12natural.
21:14I choose farmed abalone.
21:16Please answer.
21:18This one is farmed abalone.
21:22No.
21:24I was right.
21:26I see.
21:28What is the answer?
21:30This one is farmed abalone.
21:32I see.
21:34As you said,
21:36farmed abalone is
21:38natural.
21:40I see.
21:42I don't know where farmed abalone is.
21:44Is this farmed abalone
21:46colored like a bait?
21:48Yes.
21:50The taste is different.
21:52The texture is
21:54different.
21:56Farmed abalone is getting better.
21:58I see.
22:00There are other seafoods
22:02he recommends.
22:04Hamaguri clams are good.
22:06Hamaguri clams are good.
22:08Hamaguri clams are good.
22:10They look big.
22:12They are big.
22:14If ordinary people
22:16grill them,
22:18I recommend
22:20medium-sized clams.
22:22The bigger the clams are,
22:24the more delicious they are.
22:26It's difficult
22:28to grill them.
22:30Especially if they are big.
22:32You have to grill them
22:34as close as possible.
22:36You can't grill them too much.
22:38You can't grill them too much.
22:40They are easy to handle.
22:42How do you eat
22:44Hamaguri clams?
22:46I put Hamaguri clams
22:48directly on the net.
22:50When I open the net,
22:52the soup spills out.
22:54I see.
22:56I put a pot
22:58on the net
23:00and pour sake
23:02into it.
23:04When I open the net,
23:06I eat it right away.
23:08That's the best way.
23:10That's the best way.
23:12Don't you eat abalone?
23:14Abalone...
23:16I want to eat
23:18abalone.
23:20Your smile is so funny.
23:24I'll do my best.
23:26There are
23:28other ways
23:30to eat clams.
23:32Clams
23:34are good for Tempura.
23:36Tempura?
23:38I've eaten Tempura.
23:40I've eaten Tempura.
23:42I've never eaten Tempura.
23:44Let's go to a Tempura restaurant
23:46that I often go to.
23:48I want to go there.
23:50Let's go.
23:52I want to watch it.
23:54I can watch it forever.
23:56Next,
23:58they go to a Tempura restaurant
24:00which is a little far from
24:02Tsukiji Jougai.
24:04It's been 19 years
24:06since they came to Tsukiji.
24:08They go to a Tempura restaurant
24:10recommended by Kyodo.
24:13I come here
24:15once a month.
24:17Do you often come here?
24:19Yes, I often come here.
24:21Are you going there?
24:23Yes, I am.
24:25You're a leader.
24:27I'm looking forward to
24:29eating Tempura.
24:31I've never heard of
24:33clam Tempura.
24:35Let's go to the side street.
24:37Are you okay?
24:39There are many strange restaurants.
24:41This one is good, too.
24:43Hello.
24:45I've seen you before.
24:47It's been a long time.
24:49My son was a child.
24:53It's going to be long,
24:55so I'll end the video.
24:57I'm recording now.
25:01This is a Tempura restaurant
25:03called Kurokawa.
25:05This is a great restaurant.
25:07I can smell Tempura.
25:10Excuse me.
25:12Hello.
25:14Thank you for coming.
25:16Can I eat
25:18clam Tempura?
25:20Yes, you can.
25:24Welcome.
25:26When you enter the alley
25:28from Harumi-dori,
25:30there is a Tempura restaurant
25:32called Kurokawa.
25:34I want to work
25:36as much as I can.
25:38It's a small restaurant
25:40with a strong desire to work.
25:42Kurokawa has been making Tempura
25:44for 30 years.
25:46He has been making Tempura
25:48at the best hotels
25:50in Japan.
25:52He is particular about
25:54seasonal ingredients
25:56purchased at the Toyosu market.
25:58He has a long experience
26:00of changing the time
26:02to fry the same ingredients
26:04on a daily basis.
26:06He is good at making Tempura
26:08with a unique texture.
26:10He makes Tempura with shrimp,
26:12seafood, vegetables,
26:14and 6 kinds of vegetables
26:16for 2,000 yen.
26:18It's a popular restaurant
26:20with a long history.
26:22How do you know
26:24the famous Tempura restaurant?
26:26I just come here
26:28and eat.
26:30You just come in
26:32and eat.
26:34It must be luxurious
26:36to eat Tempura at a restaurant.
26:38Yes, it is.
26:40I can't make Tempura at home
26:42because it's too oily.
26:44I see.
26:48It's done.
26:50That's fast.
26:52Here you are.
26:54Wow!
26:56I made oyster Tempura first.
26:58Wow, oyster Tempura!
27:00It's my first time.
27:02It's jiggly.
27:16You should eat it quickly.
27:18I should eat it quickly.
27:20I can't read comments.
27:22You should eat it quickly.
27:24Really?
27:26This is amazing.
27:28Oyster Tempura is so delicious.
27:30It's totally different
27:32from oyster Tempura.
27:34Oyster Tempura has strong umami.
27:44The batter is crispy
27:46and light.
27:48I can feel umami.
27:52Oyster Tempura is jiggly.
27:54It's delicious.
27:56It was fast.
27:58I didn't fry it slowly.
28:00It's not good to eat it raw,
28:02but it's delicious
28:04because it's fresh
28:06and juicy.
28:08It's so delicious.
28:10Next.
28:12Thank you for waiting.
28:14Wow!
28:16This is clam Tempura.
28:18Clam Tempura!
28:20I should eat it.
28:22Thank you for waiting.
28:28It's freshly fried.
28:32It's the best.
28:34The best?
28:36The umami and sweetness of the oyster
28:38go well with the batter.
28:40I was so excited
28:42that I said clam as oyster.
28:44I was so excited
28:46that I said clam as oyster.
28:48I was so excited.
28:58I can't stop eating it.
29:00I can't stop eating it.
29:04I think this is the best way to eat Tempura.
29:06Hamaguri?
29:08Yes.
29:10It's so juicy.
29:12It's the best.
29:14It's creamy.
29:16It's creamy.
29:18It's so delicious.
29:20The oyster and clam
29:22The oyster and clam
29:24are not big.
29:26So it's important to eat
29:28the oyster and clam
29:30in one bite.
29:32Then, the flavor of the oyster
29:34will be spread out.
29:36For example,
29:38if you cut a big oyster
29:40or clam in half,
29:42the flavor will be half.
29:44It's easy to choose the big clam.
29:46It's easy to choose the big clam.
29:48It shrinks when you put it in the fire.
29:50It shrinks when you put it in the fire.
29:52There are so many great people in Tsukiji.
29:54I can't stop eating it.
29:56I can't stop eating it.
29:58I can't stop eating it.
30:00I can't stop eating it.
30:02Thank you for the meal.
30:04Thank you for the meal.
30:06Thank you for the meal.
30:08It was delicious.
30:10I was impressed.
30:12There are so many things I don't know.
30:14There are so many things I don't know.
30:16They went back to the area
30:18where they can escape from the Tsukiji.
30:20Next, they went to the restaurant with the strongest flavor.
30:22Next, they went to the restaurant with the strongest flavor.
30:24There are many restaurants with the strongest flavor,
30:26but I like the flavor that suits me.
30:28but I like the flavor that suits me.
30:30It depends on the restaurant.
30:32It depends on the restaurant.
30:34There are many restaurants in such a small area.
30:36There are many restaurants in such a small area.
30:38This is Miyako Suisan.
30:40This is Miyako Suisan.
30:42This is Miyako Suisan.
30:44This is Miyako Suisan.
30:46This is Miyako Suisan.
30:48This is Miyako Suisan.
30:51There are a lot of strong things.
30:57I bought red shrimp croquettes and scallops here.
30:59I bought red shrimp croquettes and scallops here.
31:02It's the first time I've seen it.
31:06Miyako Suisan,
31:08which had three owners in the 80's since its start,
31:10also deals with strong flavors and trademarks.
31:14All powerful ones are
31:16of Ochiai.
31:18By using fresh fish fillets with thick meat,
31:22it is a dish with a strong umami.
31:27What is the origin of Saikyo-zuke?
31:30It is from Kyoto.
31:32Saikyo-miso is from Kyoto.
31:34It is old.
31:36I think it has a meaning to make fish have miso-zuke.
31:39I see.
31:40It is a way to preserve.
31:42Which one is the most popular?
31:44All of them look delicious.
31:45Gindara.
31:47Saikyo-zuke is the best.
31:49I see.
31:50It is a way to preserve,
31:52but is there a way to soften the meat?
31:55That's right.
31:56We sprinkle salt,
31:58remove moisture,
31:59and soak it in miso for 3 to 4 days.
32:02The meat softens.
32:05The umami of miso goes into the fish,
32:08but the meat softens.
32:10Is it easy to make Saikyo-zuke at home?
32:15At home,
32:17we sprinkle salt,
32:19remove moisture,
32:22and soak it in miso.
32:24Then,
32:25you can add your favorite miso.
32:28Is that all?
32:29Yes.
32:30Then,
32:31we put it in the refrigerator for 2 to 3 days.
32:34I see.
32:35It is good.
32:36It is good to make it at home.
32:38Is there a fish that is not suitable for Saikyo-zuke?
32:41We specialize in dried fish,
32:43such as bluefish and mackerel.
32:46It is not that it is not delicious,
32:49but it takes a lot of work.
32:51The fish is small,
32:53so it takes a lot of work.
32:55We can't do it,
32:57so we can't sell it.
32:59Is it because the fish is big?
33:01Yes.
33:02We specialize in fish that are cut.
33:05I see.
33:06I've never heard of red shrimp.
33:09I want to try it.
33:11Me too.
33:12I ordered it at the end of last year.
33:15I see.
33:16It would be nice to have it on New Year's Day.
33:18Yes.
33:19Do you have red shrimp nationwide?
33:21I don't know.
33:22I've never heard of it.
33:24I've learned a lot.
33:28Next,
33:29we go to a restaurant specializing in seasonings.
33:33One last thing.
33:34Yes.
33:35Let's go to a restaurant specializing in seasonings.
33:38I've never heard of it.
33:41However,
33:42this place is special.
33:44I see.
33:45There is also a restaurant specializing in pepper.
33:47A restaurant specializing in pepper?
33:49Yes.
33:50You can go up here.
33:51Here?
33:52Here.
33:53Here?
33:54I don't think there is a restaurant here.
33:57There is a signboard.
34:00This is a restaurant specializing in pepper.
34:03Hello.
34:04Hello.
34:05This is Tecchan,
34:06a restaurant specializing in pepper.
34:08Tecchan.
34:09Hello.
34:10I'm Tecchan.
34:11Nice to meet you.
34:12You smell good.
34:14Tecchan imports a lot of spices.
34:17Six years ago,
34:19Tsukiji Pepper's Cafe was opened
34:21to attract more people to know about pepper.
34:25It has a strong flavor
34:27and is balanced with spiciness.
34:29Cambodians are particular about it.
34:31They go to the local area and buy it.
34:34What is this?
34:35It looks like coffee beans.
34:37This is pepper.
34:38Is this pepper?
34:39You all know black pepper and white pepper.
34:44In addition,
34:45you can eat raw pepper as it is.
34:48I think raw pepper is the rarest.
34:53Would you like to try it?
34:56I want to eat it.
34:58This is rare.
34:59You can eat it as it is.
35:02The seeds are quite large.
35:03It's okay.
35:04There is a round one that is not peeled.
35:06That is already dried.
35:08Before drying,
35:10it is salted and stored.
35:13Is this from the tree?
35:16Originally,
35:19it is green like this.
35:22Before I explain the taste,
35:25I think you should eat it.
35:27I understand.
35:28Excuse me.
35:29Let's eat.
35:31It's soft.
35:32This is...
35:39The inside of my mouth is...
35:42The inside of my mouth is a pepper Big Bang.
35:46I heard it.
35:47I heard it.
35:48Pepper Big Bang.
35:49Can I use it from tomorrow?
35:52It's amazing.
35:55It's true.
35:57Pepper Big Bang.
35:58It's true.
36:00I want you to imagine it.
36:02This is amazing.
36:03You can mix potato salad.
36:05You can eat it with grilled fish or meat.
36:09You can eat it in various ways.
36:11It spreads in my mouth.
36:14I can eat it forever.
36:15I can eat it with egg and rice.
36:17I can eat it with raw pepper.
36:18I can eat it forever.
36:20I can feel the taste of the restaurant.
36:24Why don't Japanese people eat this delicious food?
36:31If you eat raw pepper, it will be damaged.
36:35So, in the old days, people dried it.
36:39In some cases, people roast it.
36:42In that process, black pepper became black.
36:47The salt-marinated raw pepper you just ate is a salt-marinated raw pepper.
36:56It's a super fresh salt pepper.
36:59I think everyone has black pepper.
37:01Do you have it at home?
37:02It's a type of pepper that I use.
37:04The raw pepper you just ate is originally green.
37:10Black pepper and white pepper are exactly the same plant.
37:15What's the difference in taste?
37:16The difference in taste is the scent.
37:20Japanese people usually use white pepper for Chinese food.
37:30On the other hand, Chinese food using black pepper is usually stir-fried with black pepper.
37:38Why do you use white pepper?
37:40Because the scent is weak, the original taste of the food comes out.
37:45So, when you stir-fry food at home, just replace it with white pepper.
37:50Then, the food at home will be more delicious.
37:52I heard a good thing.
37:56This is a skill.
37:59Your explanation is very good.
38:03We're going to have a barbecue.
38:06Have you decided on the ingredients for the barbecue?
38:10Sake, cod roe, abalone, and yellowtail.
38:15For example, if you add a piece of yellowtail, it will look like caviar.
38:22But I think the taste will be better.
38:25I'm looking forward to it.
38:26Grilled fish, salmon, etc.
38:31There are a lot of choices.
38:39After this, I will tell you how to eat the delicious food purchased at Tsukiji.
38:52After purchasing the delicious food at Tsukiji, let's go to the barbecue.
38:58The roof of Tsukiji Uogashi is used for the barbecue.
39:02This is the Hamayaki Barbecue Terrace.
39:05You can rent charcoal and cooking utensils here.
39:09You can enjoy barbecuing with your bare hands.
39:14Let's have a barbecue.
39:18The food has been prepared.
39:21It's gorgeous.
39:26This is a luxury.
39:30This is the first barbecue without meat.
39:33This is meat.
39:35This is a seafood barbecue.
39:36This is delicious.
39:37This is a luxury.
39:42This is moving.
39:43This is full of energy.
39:44This smells good.
39:47You may not know this.
39:50What is this?
39:52This is the belly of a fish.
39:53What does this mean?
39:56This is not the belly of a fish.
39:58Everyone is aware of this.
40:01This is the belly of a fish.
40:03This is amazing.
40:06Look at this.
40:08This is attached.
40:10This is true.
40:12This is one in two.
40:14This is the belly of a fish.
40:16This is the belly of two fish.
40:21You have a wide range of work.
40:24You are a leader.
40:25This is not the tone of the camera.
40:28I'm often told this.
40:29I was told this by SENGA.
40:32I speak in a normal tone.
40:35This is open.
40:37This is open.
40:38This is open.
40:45This is a seasonal hamaguri.
40:47This is the most delicious way to eat this.
40:51This is steamed.
40:54ITADAKIMASU.
41:05This is the best shellfish I've ever eaten.
41:09This is plump.
41:11This is delicious.
41:13This is very juicy.
41:15This is the best.
41:17I don't think there is a better way to eat this.
41:21This is the most delicious hamaguri in the world.
41:29This is very delicious.
41:32This is plump.
41:34This has no additives.
41:36This is the saltiness of only hamaguri.
41:40I'm happy.
41:41Next, I recommend the preparation of pepper.
41:44I add fresh pepper to the steamed hamaguri.
41:50I add pepper to the steamed hamaguri.
41:59This is the taste of a restaurant.
42:03I want white wine.
42:05This is a restaurant where you can't stand up and eat.
42:08This is a delicious restaurant.
42:10This is a great accent.
42:12This is delicious.
42:14This is Italian at once.
42:17This is a Western dish.
42:18I don't look good.
42:20I don't look good.
42:23Next, I eat abalone.
42:25I compare natural and Western food.
42:30I eat Western food first.
42:35This is very delicious.
42:37The moment I bite it, it comes out.
42:42This is delicious.
42:45This is delicious and soft.
42:47This is just right.
42:51This is delicious.
42:53Is this a Western dish?
42:55I don't know at all.
42:58The price is seven times that of Western food.
43:01This is natural abalone.
43:10This has a good texture.
43:12This has a good texture.
43:14This has a firm texture.
43:16This is not hard.
43:18This has a good texture.
43:20This is the same way of cooking.
43:23This is completely different.
43:26This is the scent of the sea.
43:32This is different.
43:34This is interesting to compare.
43:36Both are delicious.
43:38This is different.
43:40This is different.
43:42This is definitely more than 10,000 yen.
43:46After this, the ingredients that the leader was waiting for appeared.
43:50This is very delicious.
43:52This is the best dish today.
43:59Next is the strongest sauce.
44:01This is the red shrimp that the leader was waiting for.
44:05I eat this.
44:11This has a lot of fat and is soft.
44:15This is delicious.
44:16This is the strongest sauce.
44:21How is it?
44:27This is soft.
44:30This miso is elegant and not too sweet.
44:33This is delicious.
44:35This is delicious.
44:37This is delicious.
44:39It's fun to find a restaurant that you like.
44:42The taste of the ingredients is different depending on the restaurant.
44:45This is good.
44:47This is the shrimp that the leader was looking forward to.
44:50I eat this.
44:52I eat this.
44:56This is sweet.
44:58Is this sweet?
45:00This is delicious.
45:02This is crispy.
45:05This goes well with the strongest miso and shrimp.
45:08Shrimp?
45:11I eat this.
45:13This is good.
45:15This smells good.
45:17The smell of shrimp miso and the strongest miso is the strongest.
45:22This is the strongest miso.
45:29He is dancing.
45:30This is very delicious.
45:34This is very delicious.
45:35Do you still have a head?
45:37This is very delicious.
45:39I want to eat this.
45:41This is very delicious.
45:43This is delicious.
45:45I eat this.
45:51This is delicious.
45:53The shrimp miso goes well with the strongest miso.
45:59This is the strongest miso.
46:01I don't know what I was talking about.
46:08This is delicious.
46:11This was a luxurious barbecue.
46:14I felt the charm of TSUKIJI.
46:18I came to TOYOSU after moving.
46:21But TSUKIJI is here.
46:24The leader is TAKUMI of TSUKIJI and TAKUMI of MEKIKI.
46:29How was it?
46:30You can have a barbecue here.
46:39I want to have a barbecue after this.
46:45I want to have a barbecue at the bar.
46:48This was really delicious.
46:50I want to grill the leader here.
46:52Please stop it.
46:54I want to grill the leader here.
46:56I want to grill the leader here.
46:58Please stop it.