マツコの知らない世界 「グラタンの世界」
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TVTranscript
00:00It's a season when cold days continue.
00:05How about a gratin that warms your heart and body?
00:11Tonight, it's delicious just by heating it up!
00:14From the evolved frozen gratin to the convenience store gratin, it's all in one!
00:20This isn't the texture of frozen potatoes.
00:24It's more delicious than I imagined.
00:27It's smooth!
00:29It's smooth!
00:30It's thick!
00:31It's thick!
00:32It's super thick!
00:34I want to eat it now, when it's cold!
00:36The super famous gratin is here!
00:43Why is this so good?
00:47This is Joe and Hiroki Higashiyama,
00:52who are the hosts of the show.
00:55Please come in.
00:59Hello.
01:00Hello.
01:01Hello.
01:04No matter how you look at it, they're a couple.
01:07The ideal type of person for each other.
01:14Joe has a lot of recipes on social media.
01:20Higashiyama is very popular for his cooking class.
01:25What do these two researchers have to say?
01:31Here it is.
01:32The gratin that evolved in Japan is the best winter dish on social media.
01:39It has to be the white sauce.
01:43That's right.
01:44What is this?
01:46Exactly.
01:47Gratin is good when it's burnt.
01:54This is the strongest food.
01:58It's cowardly.
02:00That's right.
02:01That's true.
02:02What's wrong with being cowardly?
02:06As Matsuka said, the gratin is very popular on social media.
02:14Joe has experience as a food coordinator on TV.
02:19He said that the gratin is the best killer content in winter.
02:25If you put cheese on bechamel sauce and bake it, it's delicious.
02:31That's right.
02:32Gratin is good every day.
02:37There is a gratin cycle.
02:40When I was late, I went to ION and bought a lot of picares.
02:45Picares, the first frozen food specialty store in France, can be purchased in stores and the Internet in Japan.
02:53There are 10 kinds of gratins.
02:57The big ones are divided by family.
03:02I eat that.
03:05Sometimes I eat three plates of picares at the same time.
03:10Macaroni, French fries, and slightly different flavors.
03:15I eat three kinds of gratins.
03:18I eat white sauce no matter what I eat.
03:23The ingredients are different.
03:25It's a little expensive.
03:27It's a little expensive.
03:29It's my only luxury.
03:32Picares is the only one that has a lot of money in my life.
03:38As MATSUKA said, frozen food and convenience store gratins have evolved a lot.
03:44It's the best evolution.
03:49I understand because I eat it.
03:54I'm sorry for everything.
03:57I said I ate a lot.
04:00In the gratin industry, frozen food and convenience store gratins have made significant progress.
04:07There is a surprising technological innovation that even MASUKA doesn't know.
04:12Today, a lot of things have evolved.
04:15I'm glad to see it all at once.
04:18What do you think, MASUKA?
04:20Do you have any gratins that interest you?
04:22There are many big ones.
04:25It's a little different from the ones I ate at Kiyotera.
04:27That's right.
04:29I think convenience store gratins are weirder.
04:35It's a rare one.
04:37It's a fast-growing one.
04:39I don't think so.
04:41That's right.
04:43I don't think so this time.
04:45It's a gratin with salad chicken and broccoli.
04:50That salad chicken is used.
04:52That's right.
04:54Look at this.
04:56This is MENTAI MOCHI CHEESE.
04:58This is delicious.
05:02In recent years, convenience store gratins have been filled with cheese in the package.
05:08The technology has evolved a lot, such as keeping the freshness to the maximum.
05:14Among them, the MENTAI MOCHI CHEESE GRATIN of LAWSON has become a hot topic.
05:23The MENTAI MOCHI CHEESE GRATIN is difficult to keep freshness.
05:26However, the texture and aroma of the ingredients are good.
05:29You can enjoy a wonderful collaboration with MOCHI CHEESE GRATIN.
05:34The MENTAI MOCHI CHEESE GRATIN of FAMILY MART is also popular with women.
05:36The MENTAI MOCHI CHEESE GRATIN of FAMILY MART has a lot of protein and salad chicken.
05:43The MENTAI MOCHI CHEESE GRATIN of FAMILY MART has evolved a lot.
05:45The crispy broccoli goes well with the creamy sauce.
05:52In addition, the convenience store gratin is not only chilled.
05:56The MENTAI MOCHI CHEESE GRATIN of FAMILY MART has a lot of cheese in it.
06:01The MENTAI MOCHI CHEESE GRATIN of FAMILY MART has a lot of cheese in it.
06:05I will eat these three.
06:09The MENTAI MOCHI CHEESE GRATIN of FAMILY MART has four types of cheese.
06:15It uses a white sauce and has high concentration.
06:19The cheese is constantly added to the ingredients to achieve the texture of the ingredients.
06:23The MENTAI MOCHI CHEESE GRATIN of FAMILY MART has a lot of cheese in it.
06:30Next is the MENTAI MOCHI CHEESE GRATIN of FAMILY MART.
06:37What we would like to recommend is this seasoning powder.
06:43Is this the one you put in a frozen lunch box?
06:47That's right.
06:48Is that delicious?
06:49Yes, this is delicious.
06:51If you put it in a lunch box, it will be frozen.
06:54I see, it's good in summer.
06:56This can be made with natural thawing.
06:58This is a mixture of cream cheese and white sauce.
07:02That's why it doesn't get dry even if it's thawed naturally.
07:07It's rich and delicious.
07:10It's amazing.
07:11It's a luxurious time.
07:13You can eat gratin in a lunch box.
07:15That's amazing.
07:17That's true.
07:19In addition, the sales have increased by about five times since last year.
07:23The frozen gratin of MUJI, which is now a hot topic.
07:28Among them, the pumpkin and chicken gratin.
07:31To maximize the sweetness and flavor.
07:34It is maturely managed until the pumpkin is sweetened at the factory.
07:39By mixing the pumpkin with white sauce and unifying it.
07:44When it's thawed, you can enjoy the rich and fresh taste.
07:50And the two food researchers are the most interested in.
07:55Royal Deli and Royal Host are very similar.
07:58They are very particular about potatoes.
08:00They use red potatoes.
08:03Royal Deli, a frozen food of the Royal Group that develops Royal Host.
08:10Since it is made in the central kitchen of MUJI.
08:13You can enjoy the taste of restaurant quality at home.
08:19There are other types such as seafood and shrimp gratin.
08:24Among them, their favorite is potato gratin.
08:28It's amazing.
08:35This is delicious.
08:37In the world, this is one serving.
08:41It's amazing.
08:42It's a little smaller than the Royal Host of the store.
08:45That's right. I was surprised.
08:46You can eat various things.
08:48I was surprised. I thought it was pudding.
08:50That's right.
08:54I eat potatoes.
09:06This is not the texture of frozen potatoes.
09:10It's amazing.
09:12I was surprised when I ate it.
09:15The sauce is delicious.
09:17Royal Host is famous for its strong fermentation.
09:22It's smooth like a shop.
09:24That's right.
09:25It's very simple.
09:29I only eat potatoes.
09:31I only eat shrimp.
09:40I want bread.
09:42That's good.
09:43You can't go wrong with baguettes.
09:46I always order baguettes.
09:49Do you eat baguettes with garlic toast?
09:51Garlic toast.
09:52Recently, there is a lot of freezing technology.
09:55It's called proton freezing.
09:57It's a special freezing technology.
09:59Proton freezing.
10:00That's right.
10:01When it comes to normal frozen food, the molecules of water solidify and become large.
10:06When it is heated and water flows, a big hole is made in the food.
10:11That's why it's dry.
10:13When it comes to proton freezing, electromagnetic waves shake the water molecules.
10:19The water molecules do not stick to each other.
10:21When it is heated, a big hole is made in the food.
10:24That's why it's dry.
10:26Potatoes that are not supposed to be frozen are also moist.
10:31When potatoes are frozen, they become soft.
10:36That's right.
10:39It's beautiful.
10:41That's right.
10:46It's a perfect way to eat.
10:47It's a perfect way to eat.
10:49That's right.
10:53What did you say to me?
10:55I love potatoes.
10:57Do you like potatoes?
10:58I like potatoes, too.
10:59That's why it's a futon.
11:00That's right.
11:01When I order food at a restaurant, I always order gratin.
11:09I understand.
11:11I always order food at a restaurant, but I always order gratin.
11:15It's delicious, isn't it?
11:16That's right.
11:17I often add milk to my coffee.
11:21That's why I'm fat.
11:24You will get fat.
11:26That's right.
11:28I don't care if I get fat.
11:29I don't care if I get fat and explode.
11:32I don't care if I die from eating too much.
11:35I'll explode at the end.
11:38I'll make you eat my meat.
11:44I'll die like Mr. Hart.
11:46All right.
11:49Masuko's Guide to the World of Gratin
11:54It's creamy and soft.
11:56It's the most popular gratin in the cheese cuisine ranking.
12:02In recent years, there have been specialized stores all over the country.
12:06It is also popular among Western cuisines.
12:10I came here to tell you about the new charm of such gratin.
12:15I got her gratin when I was a student.
12:18Was it disgusting?
12:20No.
12:23It was very simple and delicious.
12:27Did you get married to her?
12:29That's right.
12:30Is that true?
12:32She looks like this.
12:35She is cute.
12:40He got married to his wife because of gratin.
12:43Mr. Joe is a culinary researcher who designs more than 20 kinds of gratin recipes every year.
12:50When I was a child, I fell in love with a manga called Oishinbo.
12:59Only old women are laughing.
13:02My favorite line is,
13:03I'll dance on the flounder's tongue.
13:06I love the freedom of expression and the excitement.
13:09I think it's better to say,
13:11I'll get better just by eating a bite of this.
13:17Mr. Hiroki Higashiyama, a culinary researcher who has eaten more than 100 kinds of gratin,
13:20studies cooking scientifically at the Tokyo University of Agriculture and Fisheries.
13:25They are going to have dinner tonight.
13:35Do you put it in the oven?
13:37That's right.
13:38It looks delicious.
13:40I want to eat it.
13:43The ingredients are the same, but the taste of the white sauce is completely different.
13:48It's a super-famous gratin.
13:51The restaurant is located in the great nature of Hokkaido.
13:55The best gratin specialty store chosen by a fan has appeared.
14:03Why is this so sweet?
14:07And the oden is golden.
14:09The rest of the dishes will revive the best gratin.
14:13We'll show you the super-easy recipe.
14:17Please wait.
14:18No.
14:33Gratin was born in France around the 16th century.
14:37The main ingredient is potato.
14:41In Japan, the main ingredients are macaroni and seafood.
14:47It's quite different from the main dish.
14:51There is a unique history that evolved in Japan.
14:56Please let me explain this.
14:59In the 1850s, gratin was introduced to Japan after the opening of the country.
15:03It was introduced in Meiji era.
15:05Macaroni was introduced in a book called Western Cuisine Law.
15:10At first, it wasn't macaroni, but potato.
15:17That's right.
15:19Gratin was originally made of potatoes.
15:23It was made in the Dofine region.
15:26It was baked with white sauce and cheese on top of potatoes.
15:30It's called gratin in French.
15:34I see.
15:35Gratin is baked with cheese.
15:37Yes.
15:38Gratin is baked with cheese.
15:43So, gratin is baked with cheese, right?
15:46Yes.
15:47Gratin was baked with cheese in Dofino.
15:50But, it was burnt a little.
15:52That was the beginning of gratin.
15:54So, you couldn't bake it with cheese.
15:56But, it was delicious when you ate it.
15:59I see.
16:00When cheese is baked, the ingredients are separated.
16:03So, the surface becomes glossy.
16:06The surface of the cheese.
16:08So, the ingredients are separated.
16:11So, the surface becomes glossy.
16:13That's why it's delicious.
16:15I'd like to ask various manufacturers.
16:19Gratin is burnt a little.
16:21I see.
16:22Even if you bake it on time,
16:24I want you to bake it with a little more courage.
16:29You're right.
16:30So, I want you to bake it with a little more courage.
16:36Please use this place.
16:40Do you think so?
16:41I'm kind.
16:42You're too kind.
16:43Gratin is burnt too much.
16:45Gratin is burnt.
16:46I think you understand me so much.
16:49Next.
16:50Gratin evolved in Yokohama Hotel New Grand.
16:53Doria was born at this time.
16:57I see.
16:58Sally Weil made it for a sick foreign guest.
17:03She made it with a good idea.
17:05She made it with a good idea.
17:06Yes, she did.
17:07French people boil rice.
17:08They don't cook it.
17:09So, she made it like pasta and put it in.
17:13French people like vegetables.
17:16So, she made it like vegetable oil.
17:19So, I didn't expect it to evolve.
17:21I didn't expect it to evolve.
17:25I didn't expect everyone to love it.
17:27I didn't expect it to evolve.
17:28That's right.
17:29She made it like an emergency food for a sick person.
17:34Then, something happened that made gratin famous.
17:39In the 1950s, TV program, Kyou no Ryori was broadcasted.
17:43Macaroni gratin was broadcasted in the first month.
17:46This is famous.
17:47It's amazing.
17:48A teacher in a Japanese uniform and a kappogi came and introduced macaroni gratin.
17:53I was surprised.
17:54It's very cool.
17:56It's cool.
17:59After that, many Western restaurants opened in Hyakka-ten.
18:03People were surprised by the taste of gratin for the first time.
18:08In 1972, Ajinomoto sold frozen gratin.
18:14It spread as a family flavor.
18:19I'm 52 years old.
18:23At that time, gratin was not popular at home.
18:30I was talking to a classmate.
18:34He said his mother made gratin.
18:39I was surprised.
18:43I was surprised, too.
18:47I was surprised, too.
18:50I was surprised, too.
18:53I asked my mother,
18:55Can you make gratin?
18:57What is that?
19:01It was a little late for my mother to make gratin.
19:07About two or three years later, my mother became addicted to gratin.
19:14She didn't make it.
19:16I don't know if it's still there.
19:20It's a silver bowl with thick aluminum foil.
19:26It's like an oven toaster.
19:29It's like a three-pack of frozen food.
19:32This is how much gratin was sold in the past.
19:35It's always in the refrigerator.
19:40For me, it's always empty.
19:44It's like eating in a high-conscious house.
19:51Even if it's so ordinary, gratin is still special.
19:59It's a wonderful sound.
20:01It doesn't ring that much.
20:04And after this.
20:07The ingredients are the same, but the taste is completely different.
20:11From smooth to thick.
20:14There are many famous stores that are particular about white sauce.
20:19It's delicious.
20:22I want to eat it.
20:28I can eat this forever with beer.
20:35It's really delicious.
20:41They have eaten more than 300 types of gratin.
20:45They are two culinary researchers.
20:48They will introduce the charm of new gratin.
20:53Here it is.
20:55The charm of gratin.
20:57It's a simple white sauce made with flour, butter, and milk.
21:00But the taste is completely different depending on the chef.
21:04It's a simple white sauce made with flour, butter, and milk.
21:08But the taste is completely different depending on the chef.
21:12It's a different taste.
21:14Depending on the chef, the taste of the sauce changes.
21:20However, many people think that all white sauces taste the same.
21:29However, it is said that the charm of gratin is that the taste is completely different depending on the chef.
21:35Some people eat a lot.
21:38Some people eat a lot.
21:42That's right.
21:43The philosophy of the chef comes out.
21:46I think it's a great advantage.
21:48But I want you to eat as much as you can.
21:52I want you to eat a lot of butter.
21:54That's right.
21:55I want you to eat a lot of flour and butter.
21:59It's like a lot of flour and a lot of butter.
22:04It's like a lot of milk.
22:08But you eat a lot of flour and butter.
22:12If you don't say anything, you have to say it again.
22:15Three fat men are eating gratin.
22:18It's like that.
22:19You have to say it like this.
22:20You have to say flour, butter, and milk.
22:23You have to say it like that.
22:24You have to say it like that.
22:25I'm doing it.
22:26And that amount is too much.
22:29I won't forgive you.
22:32Please introduce the three recommended restaurants
22:36that you can feel the difference in white sauce.
22:39Three famous white sauce restaurants with completely different flavors.
22:44First, it's a restaurant called Kurofune-tei in Ueno.
22:47It's made with a very unusual process,
22:49and it has a very rich flavor.
22:52But the color is a little dark.
22:54That's right. It's so different that you can tell just by looking at it.
22:58First, let's take a walk from JR Ueno Station.
23:05It's a restaurant called Kurofune-tei.
23:09It opened in 1902, in 1935.
23:13It's a well-known restaurant where John Lennon and Ono Yoko visited.
23:19That's right.
23:22How do they make the rich white sauce?
23:27Up to this point, it's the same as other restaurants.
23:32They add milk and flour and butter.
23:35It's quite rich.
23:36That's right. That's the key point.
23:38What are you doing now?
23:40I'm putting it in the oven to make it powdery.
23:43You're putting it in the oven?
23:45You're putting it in the oven?
23:46That's right.
23:47He's putting it in the oven for about an hour.
23:54I want to eat it.
23:55It's very rich and powdery.
23:59He's putting it in the super rich white sauce that has absorbed all the moisture.
24:06He's putting in the powder that has crushed the whole shrimp.
24:09By adding this, the richness and umami are enhanced.
24:14Here is the finished gratin.
24:18Here it is, Mr. Matsuyama.
24:20Here it is.
24:22I feel like it's going to be very strong.
24:26That's right.
24:28The surface is full of bread crumbs.
24:32There's a big shrimp inside.
24:36And the white sauce that has been finished in the oven
24:41You can tell how rich it is at a glance.
24:43It's so rich that it doesn't fall off the spoon.
24:45Even if you don't put CG in it, you can see the steam.
24:49The power.
24:50You guys are not putting CG in it, are you?
24:54You guys are completely poisoned.
24:57Someone said on YouTube that TV is all about doing it.
25:01Are you okay?
25:03Next.
25:05It's called Grizz Kitchen, which has a super milky sauce in Kanagawa Prefecture.
25:12Next is the Tokyo Dengen Toshi Line.
25:15It's a 15-minute walk from Fujigaoka Station.
25:19Let's take a bus.
25:22Grizz Kitchen, a gratin and Western restaurant.
25:27It opened in 2023.
25:29Pets can come in together.
25:31It's so popular that customers come from all over the prefecture.
25:36Guri-kun, the signboard dog, is also here.
25:38What's with that cute face?
25:40You're really Guri-kun, aren't you?
25:42The chef is a talented person who has trained overseas.
25:47This shop uses white sauce to make it super milky.
25:53There is a farm called Makainobokujyo in Asagiri Park, Shizuoka Prefecture.
25:58We use low-temperature Non-HOMO milk to make it.
26:03Non-HOMO?
26:04That's right.
26:09Non-HOMO milk is low-temperature processed milk that doesn't use fat.
26:17You can enjoy the original milky taste of milk.
26:22It's a rare product that's hard to find.
26:24The price is about three times that of normal milk.
26:29In order to make use of the original milky taste of milk,
26:35which is not processed,
26:37the heating time is short, about 10 minutes.
26:43Here is the gratin.
26:47Gratin
26:49It's delicious.
26:52There is a milky taste similar to flour.
26:57I see.
26:58I don't know why the gratin doesn't come out.
27:03I should have eaten this Non-HOMO milk.
27:09Maybe the next one will come out.
27:12The next one won't come out either.
27:14The next one won't come out, either?
27:16What is this corner?
27:22After this, the super famous store that is particular about white sauce.
27:28The store is in the great nature of Hokkaido.
27:31The strongest gratin specialty store chosen by a fan has appeared.
27:38I love yuri-ge.
27:41This is a famous store of white sauce with a completely different taste.
27:45What's next?
27:47There is a store called RENGA-TEI in Ginza.
27:50It's a very famous restaurant.
27:52It's a super famous store.
27:54It's a gratin with a calculated smoothness and umami.
27:58RENGA-TEI is located in the center of Ginza.
28:04It's always crowded here.
28:07RENGA-TEI opened in 1895 and Meiji 28.
28:12It's a super famous restaurant.
28:14It's always crowded on weekends.
28:18The store remains the same as it was about 120 years ago.
28:23It has a good atmosphere.
28:25It's a restaurant, but there is also a sitting area.
28:30It is also said to be a restaurant of fried shrimp and omelet rice.
28:34What is the specialty of this store?
28:38It's a super smooth white sauce.
28:42It takes 30 minutes on low heat.
28:44By heating it slowly, it will be finished smoothly.
28:48It's this.
28:50Do you rub this further?
28:53Why do you rub it like that?
28:58I think this is the ultimate smoothness.
29:01This is a long macaroni pasta.
29:04This is not a pasta, but a macaroni.
29:07This is a long macaroni.
29:09The long macaroni and white sauce are mixed together to make the white sauce smooth.
29:17If you eat a bite, the saltiness of macaroni and ham mixes perfectly.
29:22It's a calculated deliciousness.
29:26There is an ultimate white sauce store that I like so much that I dream of.
29:35This is it.
29:37It's a mild taste, but it's delicious.
29:39It's a gratin specialty store.
29:42If it's in Hokkaido, I might have a dream.
29:44I can't go there often.
29:46That's right.
29:47I bought milk from BA.
29:49BA?
29:50It's also in OIMONO SANCHI.
29:52That's right.
29:53You can also buy flour.
29:55That's right.
29:56The flour is also from Hokkaido.
29:58All the domestic flour is from Hokkaido.
30:03The store is located in BIEICHO, Hokkaido.
30:07In winter, there is a lot of snow.
30:11In summer, there is a mysterious blue pond.
30:16You can enjoy a beautiful flower garden that fills the ground.
30:21In BIEICHO, the city of nature, there is a gratin specialty store.
30:27It's MIBA SHOKUDO.
30:30Half of the customers are from outside the city.
30:34It's a popular store known to be a fan of gratin.
30:38Five years ago, the owner of the store from Sapporo, MOMOI, moved from Tokyo.
30:45By the way, what is the owner's full name?
30:49I started working part-time at a nightclub with a high age difference.
30:53Finally, I worked as a representative.
30:57Actually, he worked at a very famous nightclub in SHIBUYA for 20 years.
31:02Was he the owner?
31:04I don't know.
31:06What is the owner's full name?
31:10I regretted my life and moved to Hokkaido.
31:14I was attracted to vegetables at first.
31:18When I ate vegetables, I couldn't forget the shock of being blown away.
31:24So I moved to BIEICHO from SHIBUYA.
31:28And the most popular ingredient of BIEICHO is gratin.
31:32He has tried it hundreds of times by himself.
31:36It is a popular store that is still popular all over the country.
31:41In the white sauce of BIBA RESTAURANT,
31:44he uses the wheat flour of BIEICHO, KITAGORAMI.
31:49He uses BIEI milk with a strong sweetness.
31:53In addition, he uses the original chicken soup with onions and chili oil, which is unique to this store.
32:02This is a gentle taste, but it is violently delicious.
32:06This is the biggest secret.
32:09After this.
32:12I want to eat this.
32:14Why is this so sweet?
32:17The strongest gratin in Hokkaido is born.
32:22The name is HOKKAIDO VIBES GRATIN.
32:26I can't forget SHIBUYA.
32:32This is made by the former president of SHIBUYA's famous nightclub.
32:37This is a gentle taste, but it is violently delicious.
32:40This is the strongest gratin in Hokkaido.
32:43It's time to wait.
32:49This is amazing.
32:51This is YURINE.
32:53I love YURINE.
32:55I just ate it, but it was really delicious.
32:58Why did you eat it without permission?
33:00I ate it raw.
33:03The best ingredients of Hokkaido are here.
33:07The sweet white sauce is addictive once you eat it.
33:13This is delicious.
33:14The cheese is so creamy.
33:16The taste of SHIBUYA is unforgettable, so it's delicious.
33:24Please try this.
33:26This is from Hokkaido.
33:29I thought it was suspicious.
33:34Please eat it while it's warm.
33:36This is a gentle taste, so there is salt and pepper.
33:39I eat this first.
33:42I eat this from the middle.
33:45Because this is from Maruyama.
33:51I eat this.
33:53This is the most delicious part.
33:55This looks delicious.
33:58I want to eat this.
34:02YURINE is delicious.
34:04There is no YURINE that is so sweet.
34:13I want to eat this.
34:15Why is this so sweet?
34:19This is as sweet as sweet potatoes.
34:23This is YURINE.
34:25Please eat this.
34:26I can't eat this.
34:29This is delicious.
34:31How about the white sauce?
34:34I think this sauce is addictive.
34:42This is delicious.
34:44This is very delicious.
34:46This looks delicious.
34:48This is the best.
34:50When I eat this, I feel the power of the soil.
34:54This has a strong taste.
34:57This has a strong taste of vegetables.
34:59This potato is delicious.
35:01Is there such a menu?
35:03I don't know.
35:05I can eat this for a long time with beer.
35:08That's right.
35:09This has a strong taste of potatoes.
35:13When I think this is delicious, I can't think of a balance.
35:17I eat YURINE and potatoes.
35:20When I think this is delicious, I eat YURINE and potatoes.
35:23That was delicious.
35:24The last YURINE was small.
35:26I noticed that YURINE and potatoes were small.
35:30I'm sorry, but I'll eat this.
35:35This is delicious.
35:38As I said earlier, this is not the taste I imagined.
35:48There is a little left in SHIBUYA.
35:52You understand this, right?
35:54That's right.
35:55This is a gratin made by a bad woman.
35:57This is a gratin made by a bad woman who is good at cooking.
36:03Where did you get the chicken?
36:04I got the chicken from HOKKAIDO.
36:06The name is HOKKAIDO VIBES GRATIN.
36:09This is a HOKKAIDO product.
36:12I can't forget this.
36:16I can't forget this.
36:18There is no VIBES in HOKKAIDO.
36:32The next attraction is this.
36:35This is a white sauce and cheese that goes well with any ingredient.
36:40That's right.
36:41I say this again and again.
36:44Everything is delicious.
36:47You should try this.
36:49Anything is delicious.
36:51This will definitely be delicious.
36:54As I said, the ingredients of each region are wrapped in anything.
36:59This is a gratin made by a bad woman.
37:01This is a gratin made by a bad woman who is good at cooking.
37:06This is a gratin made by a bad woman who is good at cooking.
37:10What do you think, MASUKO?
37:12The main ingredient is garlic, right?
37:14The correct answer is VTR.
37:18Aomori Prefecture, Hirosaki City.
37:20It's a four-minute drive from Hirosaki Station in the center.
37:23HIKUFUJI was established in 1997 in a place close to the Hirosaki Castle.
37:30Aomori's common dish, TENOSHIRU-YA.
37:34This is a restaurant where you can eat miso-yaki with garlic pork.
37:40This is a gratin made with two local ingredients.
37:46Here it is.
37:49This is an apple.
37:51That's right.
37:54This is a scallop.
37:56This combination is very rare.
38:01You can tell that it's delicious even if you don't eat it.
38:04That's right.
38:05This is a rare dish.
38:07But I don't expect you to make it.
38:11I don't expect you to make it.
38:12I don't expect you to make it.
38:18After this, MATSUKO is surprised.
38:20A shocking gratin with all the ingredients.
38:26This is more delicious than I imagined.
38:29I'm glad.
38:31The charm of gratin is the ability to wrap all the ingredients deliciously.
38:38This is an excellent gratin that is very popular all over the country.
38:45I didn't expect this to go well with gratin.
38:50That's right.
38:53I didn't expect this to go well with gratin.
38:59This is natto, isn't it?
39:01This is natto.
39:03But there is another hidden ingredient.
39:07What is Wakayama famous for?
39:09It's related to KOUYA.
39:11KOUYA?
39:13It's a local dish.
39:15That's amazing.
39:17What is it?
39:19Is it tofu?
39:23World Heritage KOUYA in Wakayama Prefecture.
39:26KOUYA is located near KUDOYAMA-CHO, where SANDO starts.
39:35This is a gratin cafe.
39:39This is a cafe with an atmosphere like a secret base.
39:44You can eat gratin with local ingredients that were born in KOUYA.
39:51What are the ingredients?
39:53This is sesame tofu.
39:55Sesame tofu?
39:57That's a lot.
39:59Sesame tofu and white sauce?
40:01This is interesting.
40:03This is natto, isn't it?
40:06KOUYA brought back sesame seeds from China.
40:09Sesame tofu was born in KOUYA.
40:12This is wrapped in a unique white sauce with a faint aroma of spices.
40:18Basil sauce is added as an accent.
40:21Basil sauce is added as an accent.
40:23That's too much.
40:25The atmosphere of KOUYA is gone.
40:27Basil sauce is added as an accent.
40:30In AICHI, gratin is made with a special type of noodles.
40:35Thick and chewy noodles go well with cream sauce.
40:40You can enjoy a different texture from macaroni.
40:44This is gratin made with local ingredients in Tokyo.
40:50This is Monjayaki.
40:55The rich taste of gratin and the crispy texture of rice cracker are excellent.
41:02In FUKUSHIMA, gratin is made with local ingredients.
41:08In KANAGAWA, gratin is made with Ankimo, a rare ingredient.
41:14In KANAGAWA, gratin is made with Ankimo, a rare ingredient.
41:21Sweet food goes well with Anko.
41:26That's right.
41:28In the word gratin, sweet food is often used.
41:34In the word gratin, sweet food is often used.
41:41I think so, too.
41:43The ingredients are all-purpose.
41:46The ingredients are all-purpose.
41:48They go well with anything.
42:00Fruits, seafood, fermented food, etc.
42:03All-purpose ingredients are used in gratin.
42:09Let's ask the housewife.
42:12I'm tired of heating butter and frying flour.
42:18I'm tired of waiting at home. I'll eat outside.
42:23Many people think that making gratin is troublesome.
42:27What do they want to say to the housewife?
42:31Here it is.
42:34I want to spread the ultimate type dish gratin that saves the housewife.
42:39The key ingredient is soup stock.
42:42You want to make gratin on the second day.
42:46That's right.
42:49Usually, the second day's food tends to be plain.
42:53However, by adding soup stock to the white sauce,
42:57it becomes more harmonious with the second day's food.
43:00It prevents the housewife from getting bored.
43:03The second day's food tends to be too much for dinner.
43:06You get tired of eating it every day.
43:09By adding white sauce to the soup stock,
43:12you can transform it into a new dish just by baking it in the oven.
43:17This is the second day's gratin.
43:19It's very easy to make, but it's very delicious.
43:23It's a great transformation of leftover burdock and oden.
43:28The second day's gratin is made with sukiyaki without meat.
43:33It's very delicious.
43:36It's very delicious.
43:40Does tempura go well with gratin?
43:42Yes, it does.
43:44Really?
43:45It's golden brown.
43:50Thank you very much.
43:54Free T-BIRD is on U-NEXT.
43:58Next week.
44:01Is it 2 million yen?
44:02Yes.
44:03It's a world of hot springs.
44:07It's snowing.
44:09It's so slippery.
44:11And hot spring food.
44:13I want to go to a hot spring at home.
44:16The ultimate type of food that saves the house.
44:19The second day's gratin with leftover ingredients.
44:23Two food researchers have made a lot of recipes on SNS.
44:29They will introduce the combination of the recommended side dish and the soup stock.
44:34This is it.
44:35The second day's gratin is very delicious with the soup stock.
44:38What I want to introduce is my personal favorite.
44:41The crispy side dish will be the main dish on the second day.
44:45It's golden brown.
44:46If it's golden brown, it must be delicious.
44:48It's delicious.
44:49What I want to recommend this time is sausage.
44:54Slice it diagonally and make it thin.
44:56It's the same size as the golden brown.
45:00Chicken stock is added to the commercially available white sauce.
45:05If you add animal stock to the sweet and spicy chicken stock, it will be even more delicious.
45:11The rest is the same as regular gratin.
45:15Just add cheese and breadcrumbs and bake.
45:18The second day's gratin is completed.
45:22Sweet and spicy sauce and white sauce go well together.
45:25This is no doubt.
45:29I have something I want to argue with.
45:34This is tempura.
45:37This may go well with gratin.
45:42Does tempura go well with gratin?
45:44This goes well with gratin.
45:46Is that so?
45:48What goes well with the commercially available white sauce is miso.
45:53The second day's tempura is watery.
45:56This is a side dish that goes well with rice with miso.
46:01The batter goes well with the tempura.
46:07White sauce and wheat flour have a high level of mythology.
46:11They become one when they are baked in gratin.
46:15The second day's tempura is also delicious because of the effect of white sauce.
46:21Pumpkin tempura is also delicious.
46:27If they become one when they are baked in gratin, they are not pumpkin ingredients.
46:34They don't taste like tempura.
46:37The batter is more rich and heavy with white sauce.
46:43I see.
46:46I admit it.
46:51The other one I recommend is Oden gratin.
46:54This is a combination.
46:56Oden depends on the ingredients.
47:01Daikon radish is very delicious.
47:04I didn't expect that.
47:06If Oden is clear, everything else is fine.
47:11There are ingredients such as egg, konjac, and kelp.
47:16Kelp is also delicious.
47:18I was most worried about Daikon radish.
47:21I didn't expect that.
47:23It looks delicious.
47:25Konjac looks delicious.
47:28I'm sure.
47:31Chikuzen and Harumaki go well with white sauce.
47:39What is the ingredient of the second day's gratin?
47:46This is it.
47:47This is it.
47:49This is Sukiyaki gratin without meat that everyone wants to eat.
47:53I see.
47:55It's good that there is no meat.
47:57I ate all the meat the day before.
48:01What should I do with this Shungiku?
48:04It's a waste.
48:06Shirataki is left.
48:09I'll throw it away.
48:12Dad.
48:14There is gratin.
48:17That's it.
48:19Thank you very much.
48:24I'll make it in the studio.
48:27I'll make it.
48:32First, I put white sauce in the pot.
48:35This is commercially available.
48:37I put white sauce in it.
48:39It's about half a can.
48:40The taste is strong, so I add milk.
48:46That's good.
48:49When the white sauce is ready,
48:52I put soup stock in it.
48:54Turn off the heat and put soup stock and butter in it.
48:57This is butter.
49:00I put this on Sukiyaki gratin without meat.
49:04This is cheese.
49:06I put a lot of cheese on it.
49:08Finally, I put bread crumbs on it.
49:11Some people don't put bread crumbs on it.
49:15It's good to put bread crumbs on it.
49:19I'll bake this in the oven until it's golden brown.
49:23This is just baked.
49:25I haven't seen this method for a long time.
49:29I haven't seen this method for a long time.
49:31This is baked.
49:33It looks good.
49:34This is Sukiyaki gratin for the second day.
49:39I can smell Sukiyaki.
49:52It's hot.
49:54This is tofu.
49:58This is hot.
50:00I'm afraid of tofu.
50:02And my lips are burning.
50:05This is the hottest one.
50:07Are you okay?
50:18I thought this would go well with Sukiyaki.
50:21But this is more delicious than I imagined.
50:23I'm glad.
50:25This goes well with Sukiyaki.
50:28It's good to put this on gratin like a sauce.
50:32This looks delicious.
50:34This goes well with Sukiyaki.
50:37This goes well with Sukiyaki sauce.
50:45I like this thick one.
50:48This is green onion.
50:51I don't know what this is.
50:53This goes well with Sukiyaki.
51:03This goes well with Sukiyaki.
51:06This is delicious.
51:11This goes well with green onion gratin.
51:15This goes well with Sukiyaki.
51:22This looks delicious.
51:24I made a lot of tofu and green onions.
51:29I think it's a good idea to make this the next day.
51:33Where is shungiku?
51:35It's around here.
51:38I'm most interested in shungiku.
51:42This is a Japanese herb.
51:45This goes well with shungiku.
51:55This is delicious.
52:00This goes well with green onion.
52:02This goes well with green onion.
52:04This goes well with green onion.
52:10I'm glad.
52:11I want to stand up and be happy.
52:14Stand up and be happy.
52:20This is cute.
52:21This is like a cute STRONG KONGO.