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00:00In the morning of every day, a special investigation of the mysterious line.
00:06In the morning of every day,
00:12From the early morning,
00:14It's amazing here.
00:15people,
00:17people,
00:18This is also a line.
00:20I've been looking for a mysterious line.
00:23First of all,
00:24Hakodate City, Hokkaido, after 8 a.m.
00:33Near the market, which is crowded with tourists,
00:45I found a mysterious line.
00:48It's cool.
00:50In the line,
00:57There are 35 people in a line.
01:01It's good to line up in this cold weather.
01:05Why do you have to line up in the morning?
01:07That's right. I have to line up.
01:09It's cold.
01:10I've been to Japan several times,
01:13but this time I ate the most delicious food in Japan.
01:18Many people in the line are foreign tourists.
01:21What are they looking for?
01:31I'll line up.
01:38It looks delicious.
01:40That's right.
01:41It's a sea urchin bowl with a lot of sea urchin.
01:47Actually, this shop is
01:49a sea urchin bowl.
01:51It was established in 1929.
01:53It has been running for more than 70 years.
01:55It's a direct sale of a sea urchin processing company.
01:57I see.
01:58It's a new shop.
01:59That's right.
02:00It's a direct sale of a new sea urchin processing company specializing in sea urchins.
02:05Sea urchins caught near the sea in Hokkaido are put in the center.
02:11It's fresh.
02:13The company knows all the sea urchins that are shipped to Toyosu.
02:20It's fast.
02:22Each one is handcrafted.
02:24That's right.
02:26Sea urchin dishes are not only sea urchin bowls.
02:31Sea urchins?
02:33What is this?
02:37What is this? It looks delicious.
02:39I want to eat it.
02:40I want to eat it.
02:43Sea urchin gratin.
02:45It looks delicious.
02:48I waited for an hour, but I was very satisfied.
02:52It's really worth coming here.
02:54It was very delicious.
02:57The mystery of the large line of foreigners from the morning.
03:00There were a lot of sea urchin dishes.
03:08It looks delicious.
03:11It's 5 a.m. in Miura City, Kanagawa Prefecture.
03:16There are a lot of people.
03:18It's amazing.
03:21There are a lot of people over there, too.
03:24There are a lot of people.
03:26What are they lining up for?
03:28They found a mysterious line.
03:31It looks like a stall.
03:34It's 5 a.m.
03:37What is this?
03:39There are 38 people.
03:43The line continues for a long time.
03:46It's 4 a.m.
03:48This is Asaichi Misaki in Kanagawa Prefecture.
03:53Asaichi is held every Sunday from 5 a.m.
03:58Fresh seafood and fresh vegetables are lined up.
04:04Asaichi is popular with about 60,000 people a year.
04:10This is the restaurant where Asaichi Misaki makes a big line every week.
04:16This is his restaurant, Mocchan.
04:22I come here every week.
04:24Every week?
04:25Yes.
04:26It's so popular that it's sold out.
04:28It's a competition.
04:31Speaking of Misaki fishing port in Kanagawa Prefecture,
04:36it is famous as a place where tuna is fried.
04:43So, tuna rice bowl is popular with Mocchan, too.
04:49But, Mocchan doesn't want to eat tuna rice bowl.
04:55How often do you eat tuna rice bowl?
04:57Every week.
04:58Every week?
04:59It's very delicious.
05:00I don't eat tuna rice bowl.
05:02I see.
05:03I can eat tuna rice bowl when I come here.
05:08But, it's sold out.
05:10He wants to eat tuna rice bowl, which is more popular than tuna rice bowl.
05:21It looks good.
05:24Yes.
05:25It's a bowl of tuna rice bowl with a lot of ingredients.
05:29And, the price is...
05:31How much is it?
05:33It's cheap.
05:35It's cheap.
05:37I haven't eaten tuna rice bowl with a lot of ingredients.
05:44So, I hope it has a lot of ingredients.
05:47It's cheap, isn't it?
05:49Yes, it is.
05:50It's only this amount.
05:52I always eat this amount of tuna rice bowl.
05:56The mystery of a long line from the morning.
05:59The answer is...
06:02It's a cheap tuna rice bowl with a lot of ingredients.
06:11It's a roadside station by the sea in Uozu City, Toyama Prefecture.
06:16It's still dark.
06:18It's still dark.
06:19It's 6 a.m.
06:26Wow.
06:30It's early in the morning, but there are a lot of people.
06:33They are waiting for something.
06:36He found a long line of people.
06:41How many people are there?
06:52How many people are there?
06:53There are 92 people in a long line at 6.30 a.m.
06:59Actually, this is a popular breakfast restaurant which is held twice a month.
07:04It's a popular breakfast restaurant with a lot of fresh seafood and fish caught in Toyama Bay.
07:14Why do they line up from the early morning?
07:19It's because of Aichi Prefecture and Nagoya Prefecture.
07:21It was the most delicious breakfast in my life.
07:24Thank you for waiting.
07:26We'll start eating now.
07:29Two crab sticks, please.
07:30Two crab sticks, okay.
07:31Two crab sticks, please.
07:32Okay.
07:33Crab sticks are served.
07:35They cut the crab in the middle of the night just before opening.
07:40And they took a lot of sweet shrimp soup.
07:43And they took a lot of crab soup.
07:44It's crab soup.
07:48It's crab soup with a lot of crab.
07:54They cooked them with a lot of crab broth.
07:58A lot of crab.
07:59A lot of crab.
08:00It looks delicious.
08:02It's also served with a grilled crab.
08:06It's good for the morning.
08:08It's a crab meal.
08:10And it's cheap.
08:13Oh!
08:15This is the meat of a crab.
08:17That looks so good!
08:19It's a double deliciousness.
08:23That looks so good!
08:25Delicious!
08:28The mystery of this morning's line up is...
08:33The 1400 yen meal with fresh crabs.
08:41Tonight's breakfast is...
08:45Why is everyone lining up in the morning?
08:49What kind of breakfast is it?
08:52That looks so good!
08:55The mystery of this morning's line up is a special episode!
09:01It's raining.
09:03I, Shigeru Muroi, will be doing the narration.
09:11The next morning's line up is...
09:16It's 5 a.m.
09:19It's already crowded.
09:21It's near Okayama Station.
09:24It's Bizen Okayama Kyobashi Asaichi.
09:27It's dark.
09:29Even though it's raining, people are still buying meat.
09:34The next morning's line up is...
09:41The mystery of this morning's line up is discovered!
09:45Isn't it amazing that people are coming at this time?
09:48The next morning's line up is...
09:54It looks so good!
09:56There were a lot of people lining up.
09:58It looks popular.
09:59Furthermore...
10:01The next morning's line up is...
10:05The mystery of this morning's line up is discovered!
10:09What's next?
10:12Wait a minute.
10:13Why are they eating tofu donuts so early in the morning?
10:17What's next?
10:19This place is amazing, too.
10:22The mystery of this morning's line up is discovered!
10:25What's next?
10:27There are a lot of people lining up.
10:29What is it?
10:31It's huge!
10:34It's a grilled chicken.
10:35It's huge!
10:37They have everything.
10:39Bizen Okayama Kyobashi Asaichi is actually...
10:44There are more than 100 shops along the river.
10:48This morning's line up looks fun.
10:52Okayama Prefecture's largest Asaichi has been running for 36 years.
10:57I wonder if it's good.
10:59The biggest feature is that there are a lot of delicious food in the prefecture.
11:04It's a gourmet Asaichi.
11:06I want to go there.
11:08Among such Asaichi, the longest line-up is...
11:13There are a lot of people lining up.
11:17This shop has a line-up of 37 people.
11:21There are 57 people.
11:22It's amazing.
11:24The line-up doesn't stop for more than four hours.
11:30The line-up doesn't stop for more than four hours.
11:32It's amazing.
11:34It's amazing.
11:36When I first ate it, I was shocked.
11:41It's really good.
11:42I'm going to eat this first.
11:44It's so good that I can't show it to the camera.
11:48What is everyone looking for?
11:51What is it?
11:55Yes, it's curry.
11:57It's curry.
11:59Curry in Okayama.
12:01It's morning curry.
12:03The line-up is only four and a half hours.
12:10This shop sells 500 curry in four hours.
12:17It's the most popular curry in Okayama.
12:21It's more delicious than any curry.
12:23It's more delicious than any curry.
12:24What kind of secret does Asaichi's curry have?
12:31And the owner who makes it.
12:33I wonder if he is particular about it.
12:37I like curry, but I don't have confidence in the taste.
12:42It's really different.
12:44I'm not good at tasting.
12:47He is not confident in the taste, but he has a long line.
12:51What does that mean?
12:53Are you particular about it?
12:55I'm particular about how to serve curry.
13:00How to serve?
13:02Is the serving method different?
13:04I think it's delicious no matter who makes it.
13:07What do you put in it?
13:09I'm not particular about it.
13:11He is not particular about the taste, but he has a long line.
13:15What is the identity of the mysterious curry?
13:23Late at night.
13:27When should I go to bed?
13:35Good evening.
13:36Good evening.
13:39Unfortunately, it's raining.
13:41That's right.
13:43It doesn't rain much.
13:46I see.
13:49What will he do when he arrives?
13:54What is that?
13:58I see.
13:59Do you stand from here?
14:01I see.
14:02Do you do it alone?
14:04Yes.
14:06It's hard to do it when it rains.
14:09It's hard.
14:10This is the most difficult.
14:15He prepares curry alone.
14:16Does he do it alone?
14:18It's hard.
14:21This is onion.
14:23Do you use it here?
14:24He uses 120 onions and 100 carrots.
14:31Do you use carrots?
14:32Yes, I do.
14:35I use 375 carrots because it's raining today.
14:40375?
14:42Do you sell more usually?
14:46Of course, he cuts all the vegetables by himself.
14:56It's hard to prepare.
14:59I'll cook it right away.
15:01I'll cook it first.
15:03Does he cook it when it's cold?
15:07It's hard to cook when it's raining.
15:15It's good.
15:19The onions are frozen.
15:25Are they frozen?
15:26Why?
15:27I don't know.
15:29The carrots are frozen.
15:31If you freeze them, you can make curry quickly.
15:35Why?
15:36If you freeze them, you can make curry quickly.
15:41I saw it on the Internet.
15:42Did you see it on the Internet?
15:45That's amazing.
15:46It's better to freeze them.
15:48Don't you put potatoes in it?
15:49I don't put potatoes in it.
15:51I saw it on the Internet.
15:52It's easy to rot if you put potatoes in it.
15:56I don't know if it's true.
15:58I just saw it on the Internet.
15:59That's good.
16:00Please confirm it.
16:01I like Zero's particularity.
16:04Mr. Yamagami, what was your previous job?
16:08I'm a company that makes rubber parts for automobiles.
16:12I've been doing this for many years.
16:16Mr. Yamagami used to work for a car parts manufacturing company for 35 years.
16:23He's really good.
16:26I've never studied him.
16:28I'm not good at cooking.
16:32Mr. Yamagami started a curry shop while learning from the Internet and his part-time wife.
16:40At first, I couldn't make curry like this.
16:43I thought I could do it.
16:46However, Mr. Yamagami's curry has become very popular.
16:54The amount of curry is different.
16:57It's unusual.
17:00There's a lot of curry in it.
17:03It's delicious.
17:05It's a popular shop where 200 people can line up on a big day.
17:10It's different from a good day.
17:12200 people?
17:13200 people?
17:21The vegetables are melting.
17:26He puts in a lot of ingredients that make Mr. Yamagami's curry special.
17:33That's a lot.
17:37The identity of the mysterious ingredients will be revealed later.
17:43After putting in all the ingredients, he'll simmer it slowly.
17:48In the meantime,
17:53I'll put it in.
17:54Okay.
18:05It's been two hours.
18:08It's been an hour and a half since he started simmering it.
18:14He'll adjust the taste from now on.
18:19Is this garlic?
18:20This is the one with garlic.
18:23That's a lot.
18:25It's sudden, but we'll have a collaboration quiz tonight.
18:33What is the liquid that Mr. Yamagami always puts in his curry?
18:39I don't think I'll know the answer.
18:42I've seen it on the Internet.
18:45Everyone, please answer.
18:49Is it Chinese sauce?
18:52It's a strong flavor.
18:53I think so.
18:54Vinegar?
18:57I know the answer.
19:00What is it?
19:01I think it means that I'm going to eat it today.
19:05The answer is apple juice.
19:08Isn't that information on the Internet?
19:10That's right.
19:11It's a bit of a delay.
19:13The answer is
19:15I think there's vinegar.
19:21What is this?
19:22There's a lot in it.
19:23This is mirin.
19:25Mirin.
19:28I've seen it on the Internet.
19:30The answer is mirin.
19:33That's a big miss.
19:34I'm embarrassed.
19:36By adding a small amount of mirin, the spiciness is reduced and the taste is enhanced.
19:41In addition, alcohol makes it easier to absorb the taste.
19:46I'll try it.
19:49After adding mirin,
19:51I'll boil it a little.
19:53I'll stir it.
19:55He stirs it over and over again so that it doesn't burn.
20:09Good morning.
20:10Good morning. Thank you.
20:12Nice to meet you.
20:13There's a part-time worker.
20:15You were born alone?
20:17Yes.
20:18Mr. Nakano, a part-time worker, is a very important person.
20:23Here...
20:25Good morning.
20:30Good morning.
20:34Are you a customer?
20:35No.
20:36He's the first customer at 3 a.m. in the rain.
20:40It's raining.
20:41It's amazing.
20:42Mr. Daijogen, please come at this time.
20:46He's the first customer at 3 a.m. in the rain.
20:50On top of that, the second customer comes at 3.30 a.m.
20:55Even though it's an hour and a half before the store opens, customers keep coming.
21:01They line up at 4 a.m.
21:05That's amazing.
21:06Before 4 a.m.?
21:07It's raining.
21:09I don't know how it's going to be today.
21:12They must be really good.
21:13He's the first customer at 7 a.m. in the rain.
21:17That's the only reason.
21:18They line up, but they don't say anything.
21:22Can I add some roux?
21:24Roux?
21:25Yes, roux.
21:27He adds roux to the fried rice.
21:39I like the base, which reminds me of instant curry.
21:44Yes, that's good.
21:46It's called garam masala.
21:49It comes with garam masala and spices.
21:53Here's pepper.
21:54So
21:56Just a spicy market
22:04Who's the new shooter you know Kareena can say you shouldn't you don't
22:10Don't forget a Yamagami Saga in Ina Cordova
22:16It's what it's
22:18Yeah, maybe you'll need it
22:28Minus no, no, no, no, no, no, no
22:38No, no, no
22:48It's a mochi pudding. She's a co-worker. I'll be done. Dayo
22:54Kanna so joker was awesome. I'm not under them. I'll tell you time. I'll say chimichito
23:03So Joe was you cannot I go it's okay. I'm on a site today. I need to know Kareya, son
23:09Kite in my nose. Come here. Oh, yo-yo. Oh, let's do it. Oh, I didn't know Jimmy tonight
23:15I
23:45Don't know
23:47Look at that. Yeah, I got it
23:50Don't answer no more. I got it
23:56So
23:59Koko they've got a beat Nakano Saga a Jimmy
24:07If you can do that, I don't know if you don't have to suck it
24:11Eight
24:13Okay, I didn't know the Yamagami some more I do me. Oh, she must know
24:26No, sir, she'll be doing a shock. All right, man
24:33Then they were cut tonight
24:36I'm going to know Kareem. Oh my god. I don't know Nakano Saga a Jimmy
24:42Open to keep it in my head
24:45Spice it is it up. It's cool. Hi. How do you get that one? There's no one I didn't stop
24:51It's already punch out
24:54Don't stop condo. I do this car
24:58I
25:02Don't know
25:04She's not going to know me now. I don't know. I don't know. I don't care. Call you for me. I think I'm done. It's not nice car
25:15Kuroba it on the show. Yeah, how do you do that? I know I got there. So I don't know
25:21I
25:24Don't know
25:29So now I do
25:32I do I didn't get nice
25:35It's good. I mean, I don't know. It's a young lady. You'll be
25:40Crying on the ocean I
25:43Yes, I should go now you must hold my
25:46vocal this
25:49No, it's okay. I'm saying I didn't you money. I must stop. You've got to this name
25:55Soto they were he on the salad. He said I don't know car
26:00So could you put on Jack's I'm not smart. He must yeah, it's much better now
26:06Amiga full so Joe you'll just see me boy. Yo, I'm a this yo
26:13Suddenly, you have to know
26:16Okay, you're there you're here. You know I didn't
26:21Boy here we have you have you know that I don't it's got a cute young man. I'm Simon. No, Karina
26:31You see
26:35Kiki you see you see
26:37Kuro-kuro kore-dake-no-oniku-ga-hai-te-one-and-I'm-a
26:47It's not Saki who don't even know I don't know use it. Oh, you hold on this star
26:54Chia
26:56Sanjiki, oh, yeah, I need you
26:58You can only oh, I said I don't worry more cut the door. That's why I wish she
27:04So you got a car
27:07Yes, I know where they are. So they will open into a boy and I know you could I am a morning. Okay. I don't miss
27:14Nick, no, you're going to tell you
27:18What's the psycho
27:20I feel you need to know you open to each other. You've got you know, you're not you know, what are they more?
27:25Okay, I mean, I don't know
27:29Okay, I'm
27:31Push it
27:35J-tuck nagarai, no, I don't
27:39So so you do
27:41You can get up
27:43Yeah, I can't
27:46So no, I said no, I can
27:53Present our brothers
27:56I'm not allowed to do it. Yeah, buddy. I'm lucky today. I mean it is
28:04Scotch I know what you're doing this
28:07Abraha, she's got it. Don't worry. No, don't go today. I said I'd have it. It was so good. I had you need
28:14What I was a little to eat them with John to put up with it, isn't it?
28:18Hmm
28:20Son-in-law, I'm sure money could be my question. Yeah, I don't know me
28:25What do you need to get out of it? Did I get to put the moisture don't know?
28:29What do you think?
28:34I'm gonna cover you
28:36Yeah, well, yeah, I'm not skinny. I'm gonna make chocolate. I know
28:41boy
28:42Zendin Yamagami's I'm pretty nice
28:44I'm a mason. I'm a Z. I do know you can I think I know?
28:52You don't even know kind of my eat Toyota, Kaisha
28:56No, it's getting a guy who that I got that is a so no don't you know?
29:00I think I'll show to you guys. I got you more night. I got a car. I don't say that. I'm
29:05Don't go through them. Oh, you need to hire a car. Yeah
29:09Jim, they are
29:12Oh
29:20Yeah, my misa no boy, you're gonna tell you Tony got always could they die man's off the show by me
29:27Imadeva as I see number one
29:34Kareya use the curry to hormone curry noni shoo-ry
29:41Put on the no-knock, I'm gonna chew monster, no, yeah
29:46No, no, I'm sorry, okay. No more days. I don't care what's going on
29:53Use the curry to hormone curry was I knew you could get up. Oh, yeah, no, she's not
30:03It's
30:06Yamagami, Sanga Mori Nikodama
30:09Vile menu
30:15Yes, I don't know I see this young
30:19Yatai, I don't know
30:21Azuma, I'm talking to you tonight, you know, it's got a little more time you look at it
30:24Yeah, you're not going to call me. I don't need to talk to you
30:27You can't have it in the game. It's keen. That's not the car. I think I'll do it
30:30Yeah, that's your tensioner. No, you should give me some way up. We're all in there, you know
30:39I'm not coming
30:45I don't know where you got time. I don't want to call you guys. I don't need what you know, Katawa
30:55Oh, no, they were just on C look in my oh, oh, what's going on?
31:01I think I'll do it. Oh, yes, mother knee curry. Oh, boy. It's okay. Oh, yeah, my god, Nissan
31:09As I look at you, you know, yo, it's like oh, you need me
31:13Must stop. Oh, it's okay. Oh, let's listen
31:17Konogyo, let's go. Yo, she's you go for me. I think you got a mother cook. Oh, you know what? I'm a sin
31:23Wow, yeah, it's not a good enough to keep up
31:26I mean I'm take on can I
31:29Talk about the right there. I don't even make a day. I have to you keep your G
31:35Mm-hmm
31:47What's up, man? Hey, what's going on?
31:56Hey, I got the kids
31:58I'm
32:02So don't know that's it. I got out. I said we should I mean you
32:06Must do that man. Yes, I'm gonna throw away
32:12What's this
32:16What's gonna happen
32:18No, so you're a
32:21tiny tiger boy, I guess
32:23I'm gonna tell you what I'm gonna say. I don't know how it's gonna be
32:32A samishi this
32:35Look at the chance of his own
32:39Make sure I see
32:41I'm Josh. You know, I don't know. Yeah, I see this
32:44What I took a look at it. Oh, I don't know. Yo, it's more heat this or not. I don't know
32:49It's good to go
32:51So I put a lot of water on the table
32:54Yeah, it is. God
32:56Wow
32:58You know that I can't get that money
33:00But I am I mean I know I don't think that's it. You know, that's not that I saw you this either
33:05Yeah, yeah, I'll keep it, man
33:07There was she did you do that?
33:10Sooner this
33:13Asaichi did I go let's know that's all some of the time
33:16I
33:46This is Morioka Mikoda Asaichi, which is about 10 minutes drive from Morioka Station.
33:52It's getting more crowded.
33:55It's nice.
33:59Cute.
34:01Here you go.
34:03Wow.
34:05It's been held for over 300 days a year.
34:09This is a traditional Asaichi in Morioka, which has a history of about 50 years.
34:17It's delicious.
34:19It's the best.
34:20It's good.
34:22It's absolutely delicious.
34:23Delicious food is collected from all over Iwate.
34:26It's a typical Asaichi in Morioka.
34:30Jajamen.
34:32Jajamen.
34:34It's 6.45 a.m. and the temperature is minus 7 degrees.
34:39At this Mikoda Asaichi, where delicious local food is collected,
34:47It's very crowded.
34:48It's very crowded.
34:50I found a mysterious line.
34:54It's very long.
34:56This line goes on from 5.30 a.m.
35:05There is always a line.
35:08Why is there a line from 5.30 a.m.?
35:17It looks delicious.
35:19I've been eating this since I was a kid.
35:22I love it.
35:25It's a soul food for Iwate.
35:28To make this dish,
35:31I've been doing this for 30 years.
35:35Mr. Takahashi is 79 years old this year.
35:39He's doing a great job.
35:40Without this, I wouldn't have been able to go there.
35:44It's hot.
35:48What kind of soul food does Mr. Takahashi want to eat in Iwate?
35:57It's 4 a.m.
36:04I'm Mr. Takahashi.
36:06Mr. Takahashi.
36:07Yes.
36:09It's cold.
36:13It's cold today.
36:14It's cold.
36:17It's a good thing that it's cold.
36:20It's still...
36:21It's minus 16 degrees.
36:23What?
36:24Is it still there?
36:26It's still there.
36:27It's like spring.
36:29It's like spring.
36:32It's minus 16 degrees, but it's still spring.
36:45Is this it?
36:50He took out something like dough.
36:54Is this mochi pull?
36:57What is this?
36:58You pull this.
37:02It's like this.
37:05Is this a noodle?
37:08It takes about an hour to rotate.
37:12It's like a silver coin.
37:14Did you see Otani-kun yesterday?
37:16I saw him.
37:17He's from Iwate.
37:18He's doing a great job.
37:19He's doing a great job.
37:21He's working hard.
37:24That's nice.
37:26I thought they were going to share it.
37:30If you're going to buy something like this...
37:33I don't have the same one.
37:35I don't have it.
37:36I've asked him many times.
37:38I'm looking for the same one, but I don't have it.
37:42Yes.
37:46Let's talk about Otani again.
37:48They were getting along just now.
37:50Where did they fight?
37:52How is it?
37:54I like this dough.
37:56It's out of this world.
37:59If you don't like the dough, it sticks to your hands.
38:02It's hard to make it.
38:05Actually, this dough is the main ingredient of the dish that you want to eat side by side.
38:11It's so soft that I can show it to you.
38:13It's hard to make this at home.
38:17What kind of dish is it?
38:24It's hard.
38:29The ingredients of the dough are...
38:33Wheat flour, starch, and water.
38:37Water?
38:41It's just flour and water.
38:43That's all?
38:44It's simple.
38:45It's just water.
38:47It's just water.
38:51Anyone can do it.
38:53Anyone can do it.
38:55It's so easy.
38:57I'm sure he can do it.
39:00But he needs experience.
39:02It's usually 550 degrees.
39:06The air is dry today, so I'll add a little bit of water.
39:12It's different today.
39:14Just this.
39:16Just a little bit of water.
39:19Will it change?
39:21Yes, it will.
39:22I'm sure it will change.
39:24It's not always the same.
39:36Don't you have to add water?
39:37No, I don't.
39:40It's beautiful.
39:41It's beautiful.
39:44It's cute, but it's a bit old.
39:48I'm sorry.
39:49He doesn't care about the dough.
39:53He doesn't care about the dough.
39:55He's in a bad mood.
39:57He doesn't listen to me.
39:59That's why he's funny.
40:03He's like a child.
40:07The farmer is also training to make dough.
40:13The smoothness of the finished dough is different.
40:18I think the master's technique has changed over the past 30 years.
40:24It's different.
40:25I don't think so.
40:27I don't think so.
40:32The finished dough is aged in the refrigerator overnight.
40:41It's aged.
40:44You can steam it from here.
40:48I see.
40:59It's completely different.
41:01It's finely made.
41:05The dough is aged right before it's turned over.
41:12In fact, the movement of pulling and pinching is the name of the dish.
41:18I'm pulling, pinching, and stretching.
41:23Hitsumi.
41:26It's a local dish of Aomori and Iwate.
41:29It's a staple food when you can't eat rice.
41:34It's made at home.
41:36I've eaten it since I was a kid.
41:40I like it. I love it.
41:44Why do people come to Iwate to eat a dish that can be eaten at home?
41:51I'm sure it's different.
41:54This is very big.
41:56It's about one-third of this.
41:59It's big.
42:00Each one is big.
42:01Most of them are smaller.
42:04This is big.
42:06The general Hitsumi is about 500 yen.
42:11The Hitsumi made by Mr. Takahashi is...
42:16It's big.
42:17It's big.
42:19This size is one of the reasons why people want to eat it side by side.
42:25It's good.
42:28It's a miracle 9 collaboration quiz.
42:33There is a surprising reason why Mr. Takahashi made the Hitsumi bigger.
42:38What is it?
42:40He made the Hitsumi bigger.
42:42That's the problem.
42:44That's the problem.
42:45It's troublesome to make it small.
42:48I see.
42:49It's surprising.
42:50You have to tear it into many pieces.
42:52I see.
42:53It's surprisingly delicious if you put dumpling skin in it.
42:57I thought it was okay to make it this size.
43:00It's surprising.
43:02There was a reason why Mr. Takahashi made the Hitsumi bigger.
43:07If you make it small...
43:12That's the problem.
43:16Miracle 9 will start at 8 o'clock.
43:19Mr. Uenchi and Ms. O-Rin are in a hurry.
43:22There will be a quiz from the top 15 hot springs in Japan.
43:27I've been doing it for a long time.
43:31She has also been doing it for a long time.
43:33I haven't done it.
43:34By the way, I will appear as a guest in a private bunker from 9 o'clock tomorrow night.
43:42There was a reason why Mr. Takahashi made the Hitsumi bigger.
43:47If you make it small, you have to make a lot of it.
43:52It's troublesome.
43:53That's the problem.
43:55What should I do?
43:57What should I do?
43:59I think my personality matches Mr. Takahashi's.
44:02I made it big and tore it into many pieces.
44:08I see.
44:11It's a big Hitsumi that he made by hand.
44:15It's a size that you can't make at home.
44:17The texture is popular.
44:21It became a popular store in a long line from the morning.
44:27I made it by hand.
44:31And the soup stock that he is proud of.
44:36This is a triple soup with dried sardines and shiitake mushrooms.
44:40This is the second soup stock.
44:42The shiitake mushroom soup stock is delicious.
44:44This is a triple soup stock.
44:46This is absolutely delicious.
44:49This is a lot of work.
44:51This is a lot of work.
44:58And at 5.30 in the morning, the store opens.
45:03Good morning.
45:05One more.
45:07Thank you very much.
45:15When I go to the morning market, I want to eat here first.
45:19I want to eat.
45:21Hitsumi that the locals want to eat in line.
45:26It's too big.
45:29Tetsuji Tamae's drama, Hananoren, will be broadcast from 9 p.m. on March 8.
45:37It is a grand human drama of a woman who devoted her life to small business.
45:41I play the role of Harudanji, a legendary rakugo player who saves the life of the protagonist.
45:49Hitsumi that the locals want to eat in line.
45:58This is delicious.
46:04This is good.
46:11Hitsumi soup stock is cheap.
46:16This is good.
46:20This is delicious.
46:22This warms my heart.
46:26This is soft.
46:29There are many customers inside.
46:32Thank you very much.
46:33Can I put this in my bag and go home?
46:37Can you eat this?
46:39I'm sorry.
46:43I can eat the same taste at home.
46:45That's great.
46:47I'm grateful.
46:49Tetsuji Tamae's drama, Hananoren, will be broadcast from 9 p.m. on March 8.
46:54Thank you very much.
46:59And.
47:01Thank you very much.
47:03Thank you very much.
47:05Thank you very much.
47:07This looks delicious.
47:08I want to take this home to Tokyo.
47:10140 cups.
47:13I will eat this for breakfast and lunch.
47:16Thank you very much.
47:17I will eat this for breakfast and lunch.
47:20I will eat this.
47:23Thank you very much.
47:27This looks delicious.
47:29What is this?
47:33This is a sausage.
47:35This is the best.
47:38I will eat this.
47:40Thank you very much.
47:44It's the best to eat what you made for me.
47:50I have a day off tomorrow.
47:52So I don't have to eat much today.
47:54That's fine.
47:56I eat as much as I can.
47:59I eat as much as I can.
48:02This is refreshing.
48:04What do you want to do in the future?
48:07I want to die here.
48:10I want to die here.
48:12I want to die here.
48:14I want to die here.
48:16I want to die here.
48:18I want to die here.
48:20I want to die here.
48:22I want to die here.
48:24I want to die here.
48:26The mystery of the long queue from morning.
48:28The answer is.
48:31This is a big piece of soft texture created by 30 years of practice.
48:40This is a big piece of soft texture created by 30 years of practice.
48:57I want to die here.
48:59I want to die here.
49:01I want to die here.
49:03I want to die here.
49:05I want to die here.