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00:00Mr. Hiromi, happy 60th birthday!
00:04Thank you so much.
00:08Congratulations, Mr. Hiromi.
00:09Thank you so much.
00:11I'm 60 years old.
00:13I feel like I'm in the second half of my life.
00:20I hope you have a great time today.
00:22This time, it's the 60-year-old Hiromi's 60th birthday special.
00:28Happy red, which is said to be good to eat and wear perfectly.
00:33Celebrate with a paper gift from the gods related to such red.
00:39Joel Robuchon, who has been evaluated by Michelin Guide three times in a row for 18 years, also loves paper strawberries.
00:48It's very juicy.
00:50It's amazing.
00:51This is juice.
00:53In addition, the god of Sukiyaki, who is particular about the thickness of 1mm and all cuttings.
01:03Did I just eat meat?
01:07It's different from the Sukiyaki we grew up with.
01:10Hiromi Totaro's Oh My God!
01:13I'll tell you about our gods.
01:17Hiromi's paper gift for red.
01:21The first one is a strawberry.
01:25The flower language of strawberries, which has been essential for celebrations since ancient times, is a happy fruit that goes well with a happy family and respect.
01:35Many people send sweets using red strawberries to celebrate.
01:41Tochigi Prefecture is the best producer of such strawberries in Japan.
01:46Since 1968, Tochigi Prefecture's strawberry harvest has been the best in the country for 56 years in a row.
01:54When I asked the people of Tochigi, the country of strawberries,
01:59In Utsunomiya City, I also buy from a farmer called Heart & Berry.
02:07If I want to buy strawberries, I can buy them at a nearby supermarket, but I still come to Heart & Berry.
02:14I think Heart & Berry is the best.
02:17It smells good, it's a little sour, it's juicy, and it tastes like freshly picked strawberries.
02:24It's like a real strawberry hunt.
02:28In addition, the Michelin Guide's three-star rating for 18 years in a row.
02:32Chef Patissier of Joël Robuchon.
02:35If you compare it and eat it, you can see the difference.
02:39I'm sure it's from Mr. Robuchon.
02:46What is the god of strawberries that both Tochigi residents and famous chefs praise?
02:52It says strawberry.
02:58Excuse me.
02:59Yes.
03:00Hello.
03:01Hello.
03:02Nice to meet you.
03:03Nice to meet you.
03:05Are you the god of strawberries?
03:07Well, some people call me that, but I don't think so.
03:11This is Mr. Keigo Nagechi, CEO of Heart & Berry, the god of strawberries.
03:17There are a lot of strawberries.
03:19That's right. It's the best season now.
03:21When is the season of strawberries?
03:23It's around February or March.
03:27Currently, he is growing three kinds of strawberries in a field of more than 32 tennis courts.
03:35Among them, he is particular about strawberry god.
03:38This is the strawberry in my hand.
03:41What kind of strawberry is this?
03:43This is Tochiaika.
03:45It's not Tochiotome, is it?
03:47That's right. Tochiotome has been the best in Japan for nearly 30 years.
03:53As time goes by, other prefectures also produce new and good varieties.
03:59Tochiaika is the next one to compete with Tochiotome.
04:03Tochiaika is a typical variety of Tochiotome, and it is sweeter than Tochiotome.
04:10It's a beautiful red color.
04:12Last year, Tochiotome was sold out of the market.
04:16In 2025, it will exceed 80% of the main variety.
04:22That's why...
04:24A customer is coming today, so I'm going to meet him.
04:30He's coming soon.
04:32He's a Japanese confectioner.
04:35It's been a long time.
04:37Hello.
04:38Nice to meet you.
04:40He's a Japanese confectioner.
04:42He runs a shop in Nihonbashi, Tokyo.
04:45His name is Eitaro So Honpo.
04:47He's famous.
04:48He's here to inspect the area.
04:51I come here every year to see how the strawberries are doing,
04:55and what the situation is like this year.
05:00I've been using this shop since 2021.
05:03This is my fourth year.
05:05It's quite new.
05:06Yes.
05:07It was established in 1818.
05:10That's amazing.
05:11It's been 7 years.
05:17Eitaro So Honpo has been in business for 207 years.
05:23He has more than 100 shops in Japan, including in various departments.
05:28Many people have loved Japanese confectionery,
05:34which has been made with the same method since its establishment,
05:38such as the famous Kin-tsuba.
05:40Japanese confectionery is used in Ichimo Daifuku, which is a popular product of this shop.
05:44This is the most popular Japanese confectionery of the year.
05:47It's sold out every day.
05:49Did you catch it?
05:51If you like it, I'll give you a strawberry daifuku.
05:54That strawberry daifuku?
05:56I'm so happy.
05:59Itadakimasu.
06:00That's amazing.
06:01Here we go.
06:02One, two, three.
06:03Nomukichi, you like strawberry daifuku.
06:06You look really happy.
06:07I'm really happy.
06:10He got a strawberry daifuku with his own strawberry in it, and he was very excited.
06:15That's how it should be.
06:17If you look at the main store of Eitaro So Honpo, Nihonbashi,
06:21it's a very popular product that's sold out in 90 minutes after opening.
06:27Strawberry daifuku is sold out.
06:29I definitely buy strawberry daifuku in the season of strawberry daifuku.
06:32Definitely?
06:33I definitely buy it.
06:34I buy strawberry daifuku in every department store.
06:40But I think Eitaro So Honpo's strawberry daifuku is the best.
06:43She inspects Kami's strawberry daifuku, which supports the best strawberry daifuku.
06:49Can you choose which strawberry is the best?
06:56Can I tear it?
06:57I think this one is good.
06:59I think this one is good.
07:00This one looks good.
07:01Do you have that one?
07:02Yes, this one.
07:03Then, here...
07:05Both are sweet and delicious, but which one is the sweet and delicious one?
07:12I think it's the left one.
07:13Which one do you think is sweet and delicious?
07:16This one.
07:17If you think this one is sweet and delicious, please raise your hand.
07:22Yes.
07:24Hiromi, Kotaro, which one do you think is sweet?
07:30I think it's A.
07:32I think it's A.
07:33I think it's B.
07:38What is the answer?
07:39The answer is...
07:41This one.
07:42It was close.
07:44It was close.
07:45Is it a shape?
07:47The tip is sweet.
07:49The sweet part is a little wider than this one.
07:54The sweet part is a little wider than this one.
07:59The sweet part is a little wider than this one.
08:02So, the tip is a little wider than this one.
08:06They try the freshly picked Kamichibo.
08:11How is it?
08:12It's delicious.
08:13It's amazing.
08:14It looks delicious.
08:18I really like it.
08:19It's like strawberry juice.
08:21The juice is overflowing.
08:25It's delicious.
08:26When I bite it, the freshness of the strawberry is great.
08:31And it's sweet.
08:33The secret of Kamichibo, which makes the juice fresh and sweet, is the fertilizer.
08:42The fertilizer is bonito.
08:44The fertilizer is bonito.
08:48When I smell it, I smell the bonito.
08:52It's rich and has a strong scent.
08:56And it's deep red.
08:58It's the color of the sink.
09:02And it's not just bonito.
09:05It contains seafood such as clams, shijimi, and clams.
09:12The most important thing is the ingredients of bonito and organic fertilizer.
09:17When I tried it, the organic fertilizer produced by bonito was the best.
09:22Mr. Nobuchi created Kamichibo with his own ingredients.
09:26Actually, he used to work as an engineer.
09:29After that, he studied strawberry cultivation for 25 years by himself.
09:34As a result of trial and error, he found that bonito and seafood were the best fertilizers.
09:42Did you think it didn't work?
09:45I tried it, but it didn't work.
09:48So I tried a sports drink with a lot of bonito.
09:51It was very expensive.
09:53It was a little over 10,000 yen.
09:56I thought it was good, so I put it in water and tried it.
10:01Then all the strawberry seeds became the flavor of Mr. Nobuchi's sports drink.
10:07And I got a complaint from the customer.
10:10Mr. Kazuhisa Takahashi, the executive chef of Joel Robuchon,
10:15who has loved Kamichibo for many years,
10:19has been highly praised by Michelin Guide for 18 years in a row.
10:25Mr. Nobuchi's strawberry was the best.
10:29I only used the ingredients from Mr. Nobuchi.
10:33I think it's a very well-made variety.
10:36There is no difference in taste.
10:38But if you compare it, you can see the difference.
10:41Even if it is heated, the taste remains.
10:44You can use it in various ways.
10:47It's delicious even if you eat it fresh.
10:49It's delicious even if you heat it.
10:51It's delicious even if you put it in ice cream.
10:53In addition, French chef Uehara Chef Patissier,
10:56who has a history of more than 40 years,
11:02When I entered the house,
11:04I was overwhelmed by the scent.
11:07What is this?
11:09As you can see, there are a lot of red grains.
11:13When I saw that, I got goose bumps.
11:15I thought this was amazing.
11:17It's like being pushed by the scent.
11:19It's red, it smells good,
11:21the balance of sourness and sweetness is good.
11:23Anyway, the overall balance was very good.
11:26It's like a strawberry when you think of a delicious strawberry.
11:30KING OF STRAWBERRIES
11:32This is a family business.
11:34This is the only one.
11:37The only one.
11:39What is the first goal of farming?
11:42I want to make the best strawberry and appeal to the world.
11:46It's like the last harvest.
11:49I want to do it at the end.
11:52Are you confident?
11:54I'm very confident.
11:56You can do it.
12:01KING OF STRAWBERRIES
12:03Oh, my God.
12:06It's a family business.
12:08There are three varieties of strawberries.
12:11It's delicious and strong against diseases and insects.
12:17I was surprised at the various experiments to grow strawberries deliciously.
12:23I even gave him a sports drink.
12:25I also used chicken broth.
12:28KING OF STRAWBERRIES
12:30Katsuo is the best.
12:32And the fruit of the sea is fruity.
12:34The blend that combines both is the best.
12:37Katsuo and the fruit of the sea are fruity.
12:40Today, we prepared a strawberry daifuku made by Mr. Noguchi.
12:48Thank you very much.
12:51The small one is the land maiden.
12:54The big one is the land maiden.
12:58The size is completely different.
13:01The land maiden is twice as big as the land maiden.
13:06The land maiden is sweeter than the land maiden.
13:11Let's compare how sweet it is.
13:14Please eat the land maiden first.
13:18It's like a strawberry.
13:22It's delicious.
13:24It's full of sweetness.
13:26It's delicious.
13:29Please eat the land maiden.
13:33I eat the land maiden.
13:36ITADAKIMASU
13:40It's delicious.
13:44It's different.
13:46You said it was juicy.
13:50What do you mean by juicy?
13:54It's very juicy.
13:59The sourness is completely different.
14:01The sourness is completely different.
14:03The balance is good.
14:06It's juicy.
14:08It's amazing.
14:11It's amazing.
14:13It's juicy.
14:15Mr. Noguchi, how do you eat strawberries?
14:18There are three ways to eat strawberries.
14:23Some people eat the tip first because it's sweet.
14:27Some people eat the tip first because it's less sweet.
14:34I eat it from the side.
14:39I eat it from the side.
14:46It's delicious.
14:47It's delicious no matter how many times you eat it.
14:50It's delicious no matter how many times you eat it.
14:54Next, I will eat the strawberry daifuku.
15:01Mr. Noguchi also likes strawberries.
15:03Mr. Noguchi is happy to eat his own strawberry.
15:07It's hard to buy.
15:10It's hard to buy.
15:14ITADAKIMASU
15:18ITADAKIMASU
15:20It's delicious.
15:22It's excellent.
15:25It's a little sour.
15:27Who came up with the idea of sweet red bean paste, rice cake, and deliciousness?
15:32You put a lot of strawberries in it.
15:36Mr. Noguchi, have you ever eaten Robchon's strawberry sweets?
15:41Yes, I have.
15:44I eat it every month.
15:47I was surprised when I saw Mr. Noguchi's strawberry in Robchon.
15:52I was impressed.
15:54It's art.
15:57It's good, but it's art.
16:03It's food, but it's art.
16:05How many times do you pick strawberries a year?
16:09I've been picking strawberries for half a year.
16:13Do you eat strawberries every day?
16:16Yes, I eat them every day.
16:18If I eat too much, I get tired of them.
16:22There is a paper called Tomato Paper.
16:26It's a very delicious tomato.
16:28But I don't like tomatoes.
16:31There is such a strawberry shop.
16:33Is there such a shop?
16:36There is also a strawberry shop that sells strawberry pollen.
16:39That's why you want to make strawberries.
16:42This is a super easy recipe that you can eat strawberries more deliciously at home.
16:50This is ice cream.
16:52This is ice cream sold at supermarkets.
16:55I think it's better to use ice cream with less emulsifiers.
17:01It will be messy.
17:04First, grate the strawberries with a grater.
17:07Is it okay to leave the shape?
17:09I think it's better to leave a little meat.
17:14Put the ice cream in it and mix it.
17:20Please crush it a little and mix it.
17:22Is it okay to use a spoon?
17:23Yes, use a spoon.
17:26You are a strawberry.
17:29That's right.
17:31It's time for strawberries to turn into strawberries.
17:34That's right.
17:35The secret is to mix the ice cream with a grater.
17:39By mixing the ice cream with a grater, the air will enter and it will be creamy.
17:46I mix the ice cream with a grater.
17:51Is it okay to eat ice cream with a grater?
17:53This is very delicious.
17:56What is this?
17:58I eat this.
18:02This is what I wanted to do when I was a child.
18:06It's better to eat ice cream with a grater.
18:10Is it okay to buy this?
18:13This is sold at a 100-yen shop.
18:16This is delicious.
18:18It's better to buy one at a convenience store.
18:23Next is a special gift for Hiromi.
18:28This is Sukiyaki.
18:31Sukiyaki eaten with red beef is nutritious.
18:36This is a message that I want you to stay healthy.
18:41This is Sukiyaki.
18:48Please tell me the god of Sukiyaki.
18:50This is ISEJU of KODENBACHO.
18:52The meat is soft and delicious.
18:55ISEJU has a unique taste of meat.
18:59So I choose ISEJU.
19:01This is the god of Sukiyaki.
19:04This is the most delicious in Nihonbashi.
19:07This was established on May 12th.
19:10This is a famous Sukiyaki shop in Ishibashi.
19:16SHINSUKE ISHIBASHI was also shocked by the Sukiyaki of ISEJU.
19:22This was delicious.
19:24ISEJU still inherits the taste of the Meiji era.
19:29This is the god of Sukiyaki.
19:32I ate Sukiyaki for the first time.
19:35This is a valuable shop.
19:37What is ISEJU?
19:41ISEJU?
19:43I heard that you have been running this shop since the Meiji era.
19:46This is the oldest Sukiyaki shop in Tokyo.
19:49This was established on May 2nd.
19:51Have you been running this shop for a long time?
19:54Two minutes' walk from Nihonbashi Bakurocho Station.
19:57ISEJU.
19:59This was established on May 2nd.
20:01This is the oldest Sukiyaki shop in Tokyo.
20:06This is still a popular shop that opens at 11 o'clock.
20:12Sukiyaki inherits the taste of the Meiji era.
20:18What is this?
20:22My name is SHOJU MIYAMOTO.
20:25This is the god of Sukiyaki.
20:27This is SHOJU MIYAMOTO, the seventh generation of ISEJU.
20:31What kind of menu do you have?
20:33There are four types.
20:35A, B, C and S.
20:38As A becomes B and C and S, the ratio of the four types increases.
20:43This is the Sukiyaki of this shop.
20:45Order the cheapest Sukiyaki A set.
20:49This is enough.
20:51Excuse me.
20:57MIYAMOTO, what is this?
21:01This shop has been making Sukiyaki since the Meiji era.
21:05SUKIYAKI SHOJU MIYAMOTO.
21:08This is my first time to eat Sukiyaki on charcoal fire.
21:12I don't think there are many shops that make Sukiyaki on charcoal fire in Tokyo.
21:17I think this is a very valuable shop.
21:20What is the advantage of making Sukiyaki on charcoal fire?
21:23Charcoal fire warms the pot gently.
21:27First of all, it is easy to finish.
21:29The fire is also slow.
21:32It is a style that does not change from the beginning to draw water so that the ash of the charcoal does not turn.
21:38In addition, he is particular about the pot.
21:41When did you start using this?
21:44This was made in the Showa era, so it's been about two years.
21:48Is there anything good about using the pot?
21:51The pot itself is getting used to it.
21:54Various flavors of food are added to the pot.
21:58I will add more and more good flavors.
22:01This is the meat of Sukiyaki.
22:05This is the processed meat.
22:09Where do you get the meat from?
22:11I get meat from TOCHIGI, MIYAGI, and IWATA.
22:14Do you get meat from various places?
22:16Yes.
22:17I am particular about not getting meat from mountainous areas.
22:20Even if I don't have a name tag, I get a lot of delicious meat.
22:24There are more than 20 mountainous areas from Hokkaido to Kyushu.
22:30KAMI provides the most delicious wagyu at that time.
22:37How does KAMI choose the meat?
22:41Basically, it's MESUSHI.
22:44MESUSHI has less oil.
22:47MESUSHI has a meat quality of 30 months or more.
22:50The color of the meat is as dark as possible.
22:52MESUSHI is softer than SUSHI.
22:56MESUSHI has less oil.
22:58MESUSHI melts in the mouth and has a smooth texture.
23:02MESUSHI has more fat.
23:05MESUSHI is more juicy.
23:07MESUSHI has a stronger red color.
23:09MESUSHI has more meat flavor.
23:13KAMI's eyes are on MESUSHI.
23:17I have a quiz for you.
23:20Which meat does KAMI choose?
23:26Which meat does KAMI choose?
23:28I choose A.
23:32The correct answer is A.
23:37A has a large meat.
23:39A has a large amount of fat.
23:41A has a large amount of fat.
23:43A has a large amount of fat.
23:46A has a fine meat.
23:51A has a fine meat.
23:53A has a fine meat.
23:55A has a fine meat.
23:57A has a fine meat.
23:59A has a fine meat.
24:01The reason why MESUSHI is KAMI is.
24:05How thick is the meat?
24:07It's about 1mm thick.
24:09I cut it into small pieces.
24:14Did you cut it into small pieces?
24:16All meat is cut into small pieces.
24:20KAMI cuts meat into small pieces.
24:22According to the owner of SUKIYAKI ISHIBASHI, who has been running Michelin Guide for 16 years,
24:28It is difficult to cut meat into small pieces unless you have a lot of skills.
24:33We use a slicer.
24:37It's faster to use a slicer.
24:41I think there are many shops that stop cutting meat and use a slicer.
24:45Almost all SUKIYAKI shops use a slicer.
24:50However, KAMI is particular about the thinness of 1mm to maximize the melting of the meat.
24:58This is difficult.
25:05It's thin.
25:07It's about 1mm thick.
25:15It's amazing.
25:18It's beautiful.
25:19It's uniform.
25:22It's the same thickness.
25:24Thank you very much.
25:25It's difficult to cut meat with the same thickness.
25:30The meat is cut diagonally.
25:32As I cut the meat, the thickness of the meat increases.
25:35The thickness of the meat at the beginning and the end of the meat does not match.
25:41It's a god's work to keep the thickness of 1mm from the beginning to the end of the meat.
25:49KAMI's cutting method.
25:52The shape of the meat is important.
25:54Each part has a line.
25:57If you cut it diagonally, the meat will be soft.
26:02The meat has a lot of muscle fibers.
26:06If you cut along the muscle fibers, the meat will be hard to eat.
26:12If you cut it vertically, the texture of the meat will be better.
26:19However, the muscle fibers of the meat are not straight.
26:24When I cut the meat, I cut it little by little.
26:31With a slicer, the meat can only be cut at the same angle.
26:35It can't cope with the change in muscle fibers.
26:39However, KAMI keeps the meat perpendicular to the muscle fibers while changing the angle.
26:51No one can do this cutting method.
26:54You have to practice hard.
26:58This part is hard to cut.
27:00The size of this part is also different.
27:04This part is thicker.
27:12I eat KAMI's Sukiyaki.
27:19This is a light taste of soy sauce that enhances the umami of the meat.
27:24This is a secret recipe that has been passed down since the beginning of KAMI.
27:29Can you teach me how to make it?
27:32I can't teach you how to make it.
27:35Only I, my father, and my sister know how to make it.
27:41How do you make it?
27:43I think it's a secret recipe.
27:49First, boil the meat.
27:52This is a KANTO style method.
27:55The taste of the meat is reflected in the ingredients to be added later.
27:59I like KANTO style.
28:02I like KANTO style, too.
28:05The egg is a light taste from the farm of AOMORI.
28:09This is a light taste of soy sauce.
28:12If the taste of the egg yolk is strong, the balance will be broken.
28:17You can eat this.
28:21Can I eat this?
28:24Thank you very much.
28:30This is delicious.
28:31This melted in my mouth.
28:34This is cut thinly, so the texture is soft.
28:38You can eat this.
28:40The rest of the ingredients are added to the meat.
28:46This is a KANTO style method.
28:49The taste of the meat is reflected in the ingredients to be added later.
28:55You can eat this.
28:57This is a light taste from the farm of AOMORI.
29:00The taste of the meat is reflected in the ingredients to be added later.
29:03This is delicious.
29:06The Miyamoto family has a long history.
29:11My grandfather was a swordsman in TAKASAGOBEYA.
29:16The fifth generation of ISEJU is a swordsman in TAKASAGOBEYA.
29:20This is CHIYONOFUJI.
29:22Did you eat CHIYONOFUJI here?
29:26CHIYONOFUJI and KONESHIKI are also famous swordsmen.
29:32Why did you choose ISEJU?
29:35This is a gift from my parents.
29:40Is there a candidate for the eighth generation?
29:42Yes.
29:44My daughter's dream is to be the second generation.
29:48What does your daughter want to be the most?
29:50I want to be a sukiyaki restaurant.
30:02This is a gift from my parents.
30:04This is a gift from my parents.
30:09I don't know the feeling of this.
30:11I cut this with care because the feeling is in my right hand.
30:15The size of this is different.
30:18This is a different size.
30:21This is not a chocolate.
30:26This time, HIROMI is celebrating his long history.
30:29He is a sukiyaki restaurant in the studio.
30:33We use special firecrackers called water firecrackers.
30:38This is an old firecracker.
30:42We don't have an instruction manual.
30:45We don't have permission from the fire department to use it in the studio.
30:48We need a firecracker like this.
30:52This time, we use 7 firecrackers.
30:55This is a charcoal firecracker.
30:57The cook is KOSHIKAWA.
31:00Nice to meet you.
31:03Is today's theme ABCS?
31:06We mainly use red meat.
31:09This is B.
31:13This is IWATE-KEN's MAESAWA-GYU.
31:16This is IWATE-KEN's UCHIMOMO.
31:20Is charcoal fire rare?
31:22I think this is the only restaurant in KANTO.
31:30I'm glad I'm 60 years old today.
31:33I'm glad HIROMI is happy.
31:36What is special about this?
31:40This has a light taste of soy sauce.
31:44This is the most special taste.
31:46This is a little less sweet.
31:48This is the taste of the Miyamoto family.
31:56HIROMI, please eat the freshly made sukiyaki.
32:00Have you eaten sukiyaki for the first time in a long time?
32:02I haven't eaten sukiyaki for the first time in a long time.
32:05This is an egg.
32:20Did I just eat meat?
32:24Thank you very much.
32:27Is that so?
32:29I ate sukiyaki in no time.
32:31I think everyone has a sweet image of sukiyaki.
32:36This is very refreshing.
32:39I can eat as much as I want because it's refreshing.
32:42Is this different from the sukiyaki you have eaten so far?
32:45I think it's definitely different.
32:46HIROMI, please eat this.
32:50Please eat this as you usually eat sukiyaki.
32:57Please eat this as you usually eat sukiyaki.
33:10I understand.
33:12HIROMI, I'll check if I ate sukiyaki.
33:17You don't understand, do you?
33:20This is different from the sukiyaki we grew up with.
33:23The taste of meat and eggs stand out.
33:29If the taste of the egg is strong, the taste of the sukiyaki will be weak.
33:34I can eat more sukiyaki than I have eaten so far.
33:36Can I eat more sukiyaki?
33:39Can I eat more sukiyaki?
33:42I haven't eaten sukiyaki yet.
33:46He eats sukiyaki.
33:48He is particular about vegetables.
33:52Shungiku is a little different depending on the season.
33:56I got this from a farmer in AOMORI.
33:59Even if you eat it raw, you won't feel the bitterness.
34:02This is Shungiku.
34:04Please eat this Shirataki.
34:07Shirataki is thinner than the Shirataki we usually eat.
34:14Shirataki is thinner than the Shirataki we usually eat.
34:21This is very delicious.
34:28I eat Shirataki.
34:31I eat Shirataki.
34:33At this point, I feel that this is not Shirataki.
34:45This is Shirataki.
34:50I want to put Shirataki in a bowl and eat it.
34:53Is that so?
34:54This is very delicious.
34:56Thank you very much.
35:05This is very delicious.
35:07This is Shirataki.
35:08Compared to ordinary Shirataki, this has more konjac powder.
35:11This has a good texture.
35:13This is very delicious.
35:14I will put this in my pocket and take it home.
35:18Hiromi's Kanreki special.
35:20At the end, a surprise will appear.
35:24I kept this a secret from Hiromi.
35:26Someone came to the studio to celebrate Hiromi's Kanreki.
35:32Who is it?
35:34Please.
35:42This is wonderful.
35:44This is very good.
35:47This is very good.
35:51This is great.
36:03This is wonderful.
36:08So, we have Eric, the god of trumpets here with us today.
36:13Eric, please come to the center.
36:15Actually, this person...
36:29Eric Miyashiro, the god of trumpets, who was introduced in a previous program.
36:35The opening theme of the Space Battleship Yamato,
36:43and the world's best player, Lupin III.
36:47This time, it's to celebrate Hiromi's birthday.
36:50Today is to celebrate Hiromi's birthday,
36:53so I'm here to ask him to play for us.
36:57But I don't think I can play for Hiromi alone,
37:03so I invited a friend of mine.
37:05A friend?
37:06Yes, please.
37:13Actually, this person...
37:15Eric, the god of trumpets, is a member of a god band.
37:34The god of trumpets, Eric
37:41A special performance by a god band.
37:44Now, it's time for Hiromi's special performance.
37:49Thank you for coming.
38:02Now, it's time for Hiromi's special performance.
38:07Thank you for coming.
38:21Now, it's time for Hiromi's special performance.
38:26Thank you for coming.
38:59Thank you very much.
39:21I
39:43Don't come to stick it out. Yeah, it's a bit. I'm gonna go back to God's guns. Yeah
39:50Look you do not do your God
39:53There's some kind of a mouthpiece. Oh, hi. Yeah, I'm Tony. There's a Christmas. I didn't go to dinner
39:59so he said no hold on a
40:03He'll miss I'll get the most
40:09So she said you can't hold us. Oh, sorry
40:11It's because she's got she's gonna tell me I can't that's on the show. So what do you say?
40:17Do you want you know, I'm not a meanie. I'm still present about it. Yes. Korea. Yamaha. No, Eric. Yes, you're a model mouthpiece this
40:25Is it gonna be so you make I get out of it?
40:28Moshi, you got that. I just don't want to stay in the mother
40:34Demo you know, I don't know. Oh, no, son. We'll see. I'm not that good. Yeah, what they'll be awesome
40:42She's got it. So she's got you know, I'm gonna show Korea. Hi
40:46He's got his own
40:57Sugar I had you made I took I never chose and she died. Oh god, do you know? Yeah, don't bet Tomita
41:02I don't know what I do. I don't see you
41:06Don't know. Yeah, got today
41:08Got you
41:10Sorry, but I'll tell you that that'll be good. You know, I'll give you a pony. Let's say
41:15Well, yeah, you do a couple day. Yeah, don't
41:30Well, it might be there. Yes, it is. Yes, it is. Yes, it's a
41:38Little
41:40Chotokuchi no sekai ni kimasen
41:51One two three four
41:58So Monday
42:01You don't mean I'm coming back to me
42:05One two three four
42:09I
42:24Don't think I don't get
42:28This you don't so cosplay nokomi new song as we high city kamikamera manga dojo
42:35They touch more my she said same old my she
42:38Also, my she put another cuckoo. He's a pretty to show him. I'm picking a shot. They're going to say
42:43What's a Saki to come by today?
42:46It'll do it the kind of
42:52Boy, then we'll do it again. It's on me