Category
📺
TVTranscript
00:00Tonight's Chacha-Iremandai is...
00:03Okonomiyaki!
00:05Takoyaki!
00:07Yakisoba!
00:09Kansai people's favorite soul food,
00:12Konamon!
00:15Kansai has a wide variety of Konamon food,
00:19making it an indispensable part of their daily lives.
00:23In this Konamon heaven of Kansai,
00:26Hyogo Prefecture is the one that has the most unique Konamon food.
00:31Akashi-yaki!
00:34Soba-meshi!
00:36And Horimon-yaki udon!
00:39Hyogo Prefecture has a unique Konamon culture
00:42that is different from other prefectures,
00:45making it the country of Konamon!
00:48So this time,
00:50Hyogo Prefecture will announce the ranking of local Konamon food!
00:58Who will be the number one Konamon food?
01:03Let's find out!
01:07One, two, three, four!
01:09Chacha-Iremandai!
01:11I represent my prefecture with this!
01:13Hyogo Konamon Election!
01:16Hyogo Konamon Election
01:20Hyogo Konamon Election
01:24The first place goes to...
01:29Soto-pari Nakatoro's new food!
01:34Hybrid Konamon born in Himeji!
01:39Doro-yaki!
01:41I don't really like Doro-yaki.
01:43Doro-yaki dough is poured onto a flat iron plate
01:47and baked into an omelette-like shape.
01:51It's like a combination of takoyaki and okonomiyaki
01:54that you scoop with a spoon and eat with a soup stock.
02:01According to the people of Himeji...
02:03It's famous.
02:06To be honest,
02:09it's been around for 20 years since it became famous.
02:13It's a strong soup stock.
02:15It's a strong okonomiyaki.
02:17It's like a Monja Doro.
02:20It's an original takoyaki.
02:23When do you eat it?
02:25I eat it when I'm not in the mood for okonomiyaki.
02:28But I eat it when I want to eat something like okonomiyaki.
02:33This is a popular store for Doro-yaki!
02:37Nampoo has about 30 stores in Himeji.
02:44Doro-yaki was born 25 years ago
02:47from Nampoo, an okonomiyaki shop.
02:53There was an elderly couple with their family.
02:56Their child wanted to eat takoyaki.
03:01At the time, there was no round iron plate for takoyaki.
03:05But there was an octopus.
03:07So they put the ingredients of takoyaki on the iron plate
03:10and made it into an omelette.
03:14It's not popular with chopsticks,
03:16so they scoop it with a spoon.
03:19That's how it became popular.
03:21The ingredients of takoyaki are okonomiyaki ingredients.
03:24The cabbage and pork are Doro-yaki ingredients.
03:27Nampoo's Doro-yaki has a lot of soy sauce soup stock
03:30with beef tendon meat.
03:33It's delicious as it is.
03:37It's crispy on the outside and soft on the inside.
03:43Scoop it with a spoon and put it in the gentle Japanese-style soup stock.
03:48You can enjoy a new texture
03:51that is neither okonomiyaki nor akashi-yaki.
03:57Add sauce and mayonnaise
04:00and change the taste to your liking.
04:06By the way, Himeji has a sauce that goes well with the soup stock.
04:11Anyway, it's delicious.
04:16There are a lot of toppings.
04:18Mochi cheese is popular with women.
04:21It's twice as soft.
04:26Doro-yaki is the best.
04:30What do you like about Doro-yaki?
04:33It's different from okonomiyaki.
04:35It's soft and fluffy.
04:38It's delicious that I can eat it with a spoon.
04:43I want to eat Doro-yaki soba at home.
04:51Do you make it at home?
04:53I sell Doro-yaki powder at home and at this restaurant.
04:59Doro-yaki is delicious.
05:01Now, Doro-yaki is popular in Hyogo, Osaka, Nara, and Shiga.
05:06Doro-yaki is also popular in Tokyo and Kyushu.
05:13Doro-yaki is getting more and more popular.
05:17If you haven't tried it yet, please try it.
05:22Doro-yaki is popular in Hyogo, Osaka, Nara, and Shiga.
05:25The 4th place in Hyogo is...
05:32I think I've eaten it twice.
05:35I've eaten it twice.
05:37It's delicious because it's grilled.
05:41The local people love it.
05:43What kind of powder is it?
05:47It looks delicious.
05:49This is it.
05:51It's delicious, isn't it?
05:57The 4th place in Hyogo is...
06:04Grilled udon with sauce.
06:06It's a specialty of Sayo-cho.
06:12Grilled udon with horumon.
06:15It's delicious.
06:18It's a specialty of Sayo-cho to mix horumon with udon and eat it with garlic-flavored soy sauce and miso sauce.
06:29Is it familiar to people in Sayo?
06:34Yes, it's famous.
06:36I want to eat it once in a while.
06:39When I come back from the east coast, I will continue to eat horumon.
06:46When do you eat it?
06:48When my children come home.
06:50I don't have a home, so I take it home and eat it at home.
06:59It's delicious.
07:03It's an old-fashioned food.
07:06It's a little different from the restaurant.
07:09The way of eating is different.
07:12But the restaurant is also delicious.
07:16This is a popular restaurant for horumon-yaki udon.
07:20Fuji, 6 minutes by car from Sayo Interchange, a Chinese car road.
07:27The way of eating is to combine udon noodles, horumon, and pork.
07:35It's a general way of eating.
07:41It's been a long time ago.
07:45In the old days, cows were used for agriculture.
07:49In the old days, there was a lot of meat in the meat shop.
07:56In the old days, the price of rice was high.
08:00In my house, I made udon noodles.
08:06I made cheap udon noodles and horumon.
08:12Fresh horumon is eaten on a hot iron plate.
08:18It's big and plump.
08:20Udon noodles have a chewy texture.
08:24It's delicious even if you don't put anything on it.
08:31Mix the original soy sauce and miso sauce.
08:36When you eat it with garlic, you can't stop eating it.
08:45We've known each other since before we were born.
08:48We've known each other since we were children.
08:51We've known each other since we were children.
08:54We've known each other since we were children.
08:57Bring a hot pot and put udon noodles, horumon, and pork in it.
09:05Bring a hot pot and put udon noodles, horumon, and pork in it.
09:10Bring it home and cook it.
09:14It's a luxury for children.
09:18It's a little burnt on the iron plate, but it's delicious.
09:24You can cook it to your liking.
09:27That's what makes it delicious.
09:29Do you often get photographed?
09:32Occasionally.
09:34Are you the last person?
09:36No, I'm the number one.
09:39There are many entertainers in the store.
09:43Yamahiro and Kuroda.
09:48Yamahiro and Kuroda came to the store at the end of last year.
09:55They were kind and surprised.
09:59They were kind?
10:00They were kind.
10:01They were kind.
10:05They were kind.
10:07They were kind.
10:12They were kind.
10:15I was surprised.
10:17I was surprised.
10:18I was surprised.
10:19Everyone was impressed.
10:20They were kinder than I thought.
10:25Horumon-yaki udon is loved by many people.
10:28Once you eat it, you'll be addicted.
10:34This is the KONAMONSOU election 2025.
10:37Thank you to the guests.
10:40Tomori, Akira, and Tom Brown.
10:45Where are you from?
10:47I'm from Hokkaido.
10:48We met in the same high school.
10:50I'm a senior and junior in judo.
10:53That's why you're a senior.
10:55You're strict sometimes.
10:58I can't forgive you if you get carried away.
11:02Your tone is scary.
11:05You're a senior in judo.
11:08You're going to make me cry, right?
11:09Are you going to talk about that?
11:11There was a corner on the radio where we decided who would do the manzai.
11:16They didn't let me do what I wanted to do.
11:19I said I wanted to do it because I didn't care.
11:22I did it and slipped.
11:24I slipped and they told me to apologize.
11:26I didn't want to apologize, so I cried.
11:31There are people like that.
11:33There are people who cry when they fight on the radio.
11:36It's frustrating.
11:38How many times do I have to apologize?
11:42This time it's KONAMON.
11:45I don't have dorayaki.
11:48What about you?
11:49I've never eaten it.
11:51I ate it when I went to Okayama.
11:53BINKI GURUME?
11:55I'm from Hyogo prefecture.
11:57Where are you from?
11:58I'm from Inagawa prefecture.
12:00I heard dorayaki for the first time.
12:03That's right.
12:05What about you?
12:07I'm from Osaka.
12:09I'm from Kyoto and Hasan.
12:11I'm from Hachiko in Kansai.
12:13I haven't eaten takoyaki since I was a kid.
12:19I pretend to eat it.
12:22Did you pretend to eat it?
12:23I pretended to eat it and came to Osaka.
12:25Let's see the face of the person who ate it.
12:32It's a killer pass.
12:34It's a killer pass.
12:36Please do it.
12:38Why do you give me such a pass?
12:41Please do it.
12:43What is this?
12:45It's a killer pass.
12:46I can't accept this.
12:49I've been here twice.
12:52I'm going to be here for a few days.
12:55I don't remember.
12:57I didn't know you were treated like this in Osaka.
13:00I'm not treated like this.
13:02I'm treated like this only on this show.
13:04The third place is Hyogo.
13:10I've been eating ramen for a long time.
13:14It's delicious.
13:17It's very delicious.
13:18I want to eat it.
13:21Kobe's soul food, okonomiyaki, is in third place.
13:28It looks delicious.
13:29It doesn't work very well.
13:31It's Hyogo, so it's in third place.
13:37The third place is Kodamonso.
13:42It's full of sweet and spicy sauce.
13:47It's Kobe Nagata's classic okonomiyaki.
13:54It's Bokkake Okonomiyaki.
13:57It doesn't work very well.
13:58It's Hyogo, so it's in 10th place.
13:59Bokkake is a dish of beef tendon and konjac.
14:05Okonomiyaki with Bokkake is a specialty of Kobe Nagata.
14:13It's delicious.
14:16It's better than Okonomiyaki of Osaka.
14:18Nagata's Okonomiyaki is delicious.
14:22I'm angry with Osaka.
14:25Bokkake has been Nagata's specialty for a long time.
14:30I can make it at home.
14:32I can make it at my home.
14:35I think each family has its own way of making it.
14:39I can make it at home.
14:44I can make it at home.
14:46I boil beef tendon for 3 hours and make Okonomiyaki.
14:51You must go there.
14:52Yes, I always go there.
14:53It's called Shibata.
14:55I've only been there.
14:56There are many good restaurants.
14:58It's very delicious.
14:59I want to go there.
15:03Shinagata area is a hot spot for Okonomiyaki.
15:11Okonomiyaki Shibata was established in 1947.
15:16It's a famous restaurant which is loved by local people.
15:19It's a nostalgic Izuta.
15:21It's a restaurant which has a lot of local customers.
15:24It's good.
15:26Nagata is famous for Okonomiyaki with Bokkake.
15:29Yes, it is.
15:32It's called Sujikon.
15:35Local people don't use the word Bokkake.
15:40You don't use the word Bokkake in the menu?
15:42No, it's written as Suji-yaki-yu.
15:46The popular way to make Okonomiyaki in Nagata is to spread the dough thinly on a crepe.
15:54Then, put cabbage and green onion on it.
16:00And of course, the key ingredient is Sujikon which has been simmered for 3 days.
16:11The key point is to quickly bake the bottom of the crepe on a high-temperature iron plate.
16:20It depends on the degree of baking.
16:22It's a little burnt, but it's crispy.
16:25It's crispy on the outside and fluffy on the inside.
16:30Shibata's Suji-yaki is proud of its unadorned deliciousness.
16:35It's crispy on the outside and fluffy on the inside.
16:40The sweet and spicy Sujikon and the spicy sauce go well with each other.
16:45It's an addictive dish.
16:49It's very delicious.
16:52It's delicious.
16:53Do you want to eat it?
16:55If I don't come here once a week, I feel like I'm lacking something.
17:00My body wants it.
17:03This is Nagata's Suji-yaki.
17:07It's called Dokkake, but we call it Sujikon.
17:12It's like Nagata's soul food.
17:16When I think of Suji-yaki, I think of Osaka or Hiroshima.
17:20Don't say that.
17:24Nagata can win.
17:28By the way, this is...
17:32It's also known as the origin of modern yaki.
17:37In the old days, udon noodles were modern.
17:39Chinese noodles were not distributed.
17:42Udon noodles were fried udon noodles.
17:45It was popular because of the demand of customers.
17:49It's a new way of cooking, so it's called modern yaki.
17:54Many people think of modern yaki as udon noodles.
17:58Koube Nagata's soul food, Dokkake Okonomiyaki.
18:02Everyone, come and eat it.
18:09After the commercial, Hyogo Konamon Sosenkyo.
18:12It's time to announce the second and first place.
18:17It looks delicious.
18:20Hyogo Konamon Sosenkyo
18:23After the commercial, Hyogo Konamon Sosenkyo.
18:25It's time to announce the second place.
18:29B-class gourmet that tastes the sauce.
18:34A collaboration of soba and rice.
18:41Soba rice.
18:43It's Hyogo style.
18:46Cut noodles and rice into small pieces.
18:49Mix the sauce and fry it.
18:53It's a local food from Kobe that anyone can make easily.
19:00It's voluminous.
19:01It's delicious.
19:02It's double.
19:04It's perfect.
19:05With grilled rice.
19:07Let's try it.
19:10For us, it's a common food.
19:14We want to eat it.
19:17If we can't think of anything to eat,
19:20it's better to have soba rice.
19:23We call it grilled rice.
19:26We eat it more than grilled rice.
19:29We don't eat grilled rice.
19:31We don't make grilled rice, but we make soba rice.
19:34We can eat the sauce for free.
19:37I have to eat it once every two weeks.
19:40I don't like it.
19:43If I don't eat it, I'll feel sick.
19:45You'll feel sick?
19:47Do you eat soba rice often?
19:48Do you make it for me?
19:50You eat it often, don't you?
19:53It's delicious.
19:57It's a local taste loved by both men and women.
20:02What is this restaurant famous for its soba rice?
20:08It opened in 1957.
20:10It's Okonomiyaki Aomori in Nagataku, Kobe.
20:16She came from Tokyo.
20:18I came from Okayama, Kobe.
20:22It was delicious.
20:25The sushi was delicious.
20:28The sauce was sweet and delicious.
20:32What made the restaurant famous for its soba rice?
20:39It was around the 1930s.
20:43My grandmother used to run a restaurant.
20:46She didn't like to cook rice.
20:48So, she brought a lunch box of rice and ate it without opening it.
20:55She wanted to get back to work as soon as possible.
20:57So, she asked me to mix the rice and cook it at once.
20:59She ate it quickly and got back to work.
21:02It's a dish that started with a request.
21:06What is the secret of Aomori's soba rice?
21:10It is easy to eat because the beef tendon and konjac are finely chopped.
21:22This is delicious.
21:23The beef tendon is cut into small pieces and baked in a hot iron plate.
21:31Then, the cabbage is added and chopped.
21:36The seasoning is the same as my grandmother's.
21:40It has a moderate acidity and a fruity aroma.
21:44It's a sauce that Nagata is proud of.
21:47It's a rose sauce.
21:50It goes well with the sweet and spicy sauce.
21:54It looks delicious.
21:57It has a crispy texture and is lighter than it looks.
22:00It's delicious.
22:04It's delicious no matter how many times I eat it.
22:07This is the beef tendon.
22:09That's right.
22:11I can't get enough of it.
22:14Soba rice is special to the people of Aomori.
22:18There are many interesting episodes.
22:22I don't want to eat yakisoba and rice.
22:27I don't care about white rice and yakisoba.
22:30But, I eat yakisoba and soba rice.
22:32That's amazing.
22:34I used to eat soba rice only once in a while.
22:37I eat soba rice when I have cold rice left.
22:40I'm sorry.
22:43I went to school on Saturday.
22:45I came back from school on Sunday.
22:47I had soba rice made.
22:49I brought it home and ate it while watching Yoshimoto.
22:53That's the tradition.
22:55I watched it until 1.30 p.m. on Saturday.
23:01When I go to school, I eat soba rice with bento.
23:05You eat soba rice with bento?
23:06I eat it sometimes.
23:08It's cute.
23:10How do you feel about eating soba rice with bento?
23:12I'm happy.
23:13Are you happy?
23:14I'm happy.
23:16I love soba rice.
23:22Soba rice from Kobe.
23:24Please try the real taste of soba rice in Tafuken.
23:29Kyogo Prefecture surveyed 2,000 people.
23:32Kyogo Konamonso Election 2025
23:35The first place is...
23:39Egg omelette that is popular all over the country.
23:43Fluffy texture of soup stock.
23:50Akashi-yaki.
23:54It is a powder that represents Hyogo Prefecture, which eats hot and fluffy dough with soup stock.
24:03Unlike takoyaki, it is made of flour and flour called jiniko.
24:07Akashi-yaki is made of flour with only starch.
24:13It is also used for steamed dumplings and Japanese sweets.
24:16It doesn't get hard even if you heat it up.
24:18It has a soft and fluffy texture unique to Akashi-yaki.
24:26Akashi City is famous for egg omelette.
24:31There are about 70 shops in Akashi City.
24:37I'm a representative of Konamon.
24:39I eat it as a snack.
24:41I eat it before dinner.
24:44It's like a soul food.
24:46I use the sauce for takoyaki, but I eat Akashi-yaki with soup stock.
24:52It's more elegant than Osaka.
24:55That's true.
24:58There is a legend about Akashi-yaki.
25:01It is a new product called Akashi-dama, which was made in Akashi City.
25:07Akashi-dama uses egg white as an adhesive.
25:12Akashi-yaki was made with leftover yolk.
25:18Takoyaki, a famous product of Osaka, was introduced as a hint for Akashi-yaki.
25:24It had a great influence on Konamon culture in Kansai.
25:29The Akashi-yaki shop is located in Uonotana shopping street in Akashi City.
25:35It is called Akashi-yaki Yokoi.
25:37It has been in business for more than 70 years.
25:41The second generation of 84-year-old Akashi-yaki shop has been in business for a long time.
25:46Not only in Akashi, but customers from all over Japan come to Akashi-yaki shop.
25:53I like this taste.
25:55So, I sell my favorite taste.
25:57That's good.
25:59I know there are people who don't like my taste.
26:03So, if you don't like my taste, you should go somewhere else.
26:10Actually, this is the shop that inherited the recipe of Mr. Nukai Sendaron,
26:15who started Akashi-yaki in the Taisho era and spread it as a business.
26:23The dough is made by mixing the ingredients in a ratio of one to one.
26:26It is fluffy and the rich taste of egg spreads in the mouth.
26:32It's like a harmony of soup stock and egg.
26:35The flavor of egg is great.
26:38I didn't do anything extra.
26:40Simple is the best.
26:44I like Akashi-yaki.
26:46It was very delicious.
26:48It was my first time to eat cold soup stock.
26:51I thought it was good.
26:53It was very delicious.
26:56Yes, Akashi-yaki has a strong image of eating with hot soup stock.
27:02However, this shop is written to eat with cold soup stock.
27:09Originally, it was served without soup stock.
27:13The person who came to eat was burned,
27:16so there was a bowl to cool the soup stock.
27:20It was cooled with cold soup stock.
27:25This is the real way to eat.
27:29It's a little more elastic and chewy.
27:32I feel that I can enjoy the taste of the ingredients,
27:35including the taste of Akashi-yaki.
27:39How long do you want to keep doing this?
27:41As long as I'm healthy.
27:43Customers tell me not to stop.
27:46Please come to eat as long as I'm healthy.
27:51Yokoi continues to provide the real Akashi-yaki.
27:55If I don't eat this, I can't talk about Akashi-yaki.
28:01This is the result of the vote.
28:12Akashi-yaki is the best.
28:15Soba is the best.
28:17Akashi-yaki is the best.
28:19It was my first time to eat Akashi-yaki.
28:21I didn't expect it to be so delicious.
28:23I thought it was like Takoyaki.
28:27I was surprised to eat it with soup stock.
28:31Akashi-yaki was eaten with soup stock.
28:35The second and third Akashi-yaki were eaten with soup stock.
28:38From there, the second and third Akashi-yaki were eaten with soup stock.
28:41You can eat it as you like.
28:44It's a simple way to make the taste stronger.
28:48At the end, it's a mix.
28:50Tom Brown, have you ever eaten it?
28:52I have.
28:54I didn't know that you eat hot food after cooling it down.
29:00It's like making Japanese soup.
29:03I'm afraid of my face.
29:06I'm afraid of my face.
29:08I drooled.
29:10You don't have to show it.
29:13The Akashi-yaki of YOKOI is served in the studio.
29:19ITADAKIMASU
29:21ITADAKIMASU
29:22It's like an egg.
29:24It's cold.
29:28It's delicious.
29:30It's similar to Tamagoyaki.
29:34It's delicious.
29:36The taste of octopus is strong.
29:38It's delicious.
29:40If you eat this, you can see that the sauce is added in the middle.
29:45You can see that the taste changes.
29:48It's delicious even if you just drink the soup stock.
29:55I'm happy, but my expression is creepy.
30:00It's delicious.
30:02I know you're excited.
30:04It's your face, isn't it?
30:06The color of your face.
30:08The color is strange.
30:10Tom Brown is not suitable for food reviews.
30:16Do you do food reviews on Sundays?
30:20I do it seriously.
30:21I like food.
30:23I want to do a food review that people think is delicious.
30:27Don't you make a fool of yourself when you do a food review?
30:29I want to convey deliciousness.
30:32That's a very good idea.
30:34That's a very good idea.
30:36That's KYOICHI's smile.
30:38That's cute.
30:41I will introduce you to GOTOCHIKO NAMON in KYOGO prefecture.
30:48First is TAKASAGO city.
30:53TAKASAGO city is located between Himeji City and Kakogawa City.
30:57GOTOCHIKO NAMON is loved in this area.
31:02This is TAKASAGO meat.
31:04People who grew up here eat this and grow up.
31:07I eat this at home.
31:09What do you do at home?
31:10I have a meat shop party.
31:12I don't know anyone who doesn't know meat shops.
31:16I go to a street stall at a festival.
31:19Do you go to a street stall at a festival?
31:21Do you like meat shops?
31:23I like meat shops.
31:25I like meat shops more than Chinese soba and ramen.
31:29I like sauce.
31:31I see.
31:32TAKASAGO is famous for meat shops.
31:37I go to a meat shop when I light a fire.
31:43What is a meat shop that TAKASAGO people like?
31:49I will go to the shop that I was told earlier.
31:55This is OKONOMIYAKI.
31:57They have been selling meat shops for about 40 years.
32:01This is TAKASAGO meat shop.
32:03Please come in.
32:06It looks like a Japanese soba.
32:10It looks like OKONOMIYAKI or HIROSHIMAYAKI.
32:15But when I break it, I can see a lot of potatoes and beef.
32:23TAKASAGO meat shop has a lot of beef and potatoes.
32:28This is OKONOMIYAKI made by TAKASAGO.
32:34Put potatoes in a thin batter.
32:40Put beef and konjac on top of cabbage.
32:46Put TENKATSU on top of it.
32:48When the surface is browned, fold it in half and finish it with sauce.
32:54This is not KANSAI or HIROSHIMA style.
32:58This is a meat shop with ODEN ingredients.
33:01This is TAKASAGO meat shop.
33:05I've heard that this shop has been around for a long time.
33:08When I made ODEN, I bought a lot of meat.
33:12I put ODEN ingredients in this and baked it.
33:17This is a homemade dish.
33:20My mother baked this for me until dinner.
33:26I have to be told what kind of person I am.
33:34By the way, this shop is called a meat shop because it contains beef and TENKATSU.
33:42There is also a meat shop map.
33:46This is a PR video.
33:49This is TAKASAGO's taste.
33:52The potatoes are soft and very delicious.
33:58TAKASAGO meat shop is a shop that goes south.
34:03There is HOKUHOKU.
34:05There is TSUJI's KAMIGODAI.
34:07There is NIKUNO OJISA.
34:10This is completely different from OKONOMIYAKI.
34:13Which do you like better, OKONOMIYAKI or a meat shop?
34:15Of course, I like a meat shop.
34:17Life is a meat shop.
34:22In Minami, there is also a TAKASAGO meat shop.
34:30KASUTAMA meat shop is also popular.
34:35I ate this.
34:38In Minami, there is also a meat shop.
34:42This is a shop that puts pork and eggs on beef tendon and konjac.
34:50This is TAKASAGO meat shop.
34:54When you go out nearby, please try it.
34:59After the commercial, there is OKONOMIYAKI with a lot of seafood.
35:07There is also a dish where you can enjoy udon and soba at the same time.
35:11There is still a lot of food in Hyogo prefecture.
35:17This is delicious.
35:19This is good.
35:21This is delicious.
35:25There is still a lot of food in Hyogo prefecture.
35:30Next is AKOSHI.
35:36AKOSHI is famous for being the center stage of OKAYAMA.
35:45AKOSHI is famous for being the center stage of OKAYAMA.
35:48What is AKOSHI?
35:54I asked the people of the city.
35:58This is a popular dish.
36:04This is a popular dish.
36:12This is a popular dish.
36:15This is a popular dish.
36:19This is a popular dish.
36:26What is the most popular dish in AKOSHI?
36:36This is OKONOMIYAKI.
36:40This is OKONOMIYAKI.
36:49This is OKONOMIYAKI.
36:57Akoshi has a lot of persimmons, so we use persimmons that are directly harvested from the local farmers to make okonomiyaki.
37:11Yes, in Akoshi, persimmon cultivation is in full swing.
37:16The persimmon that can be harvested here has a large and fluffy flesh.
37:21Even if it is heated, it does not shrink, so it is perfect for okonomiyaki.
37:27Okonomiyaki with such a large persimmon on top of it.
37:34The fresh persimmon and the original blend of muddy sauce go well together.
37:42The persimmon is plump and rich in flavor, so it is definitely satisfying to eat.
37:52I think you can't make it unless it's a persimmon farm, so I'm happy to be able to put it in okonomiyaki.
38:01It's not mixed with flour of your choice.
38:03Persimmon is persimmon, okonomiyaki is okonomiyaki.
38:07If you eat it with okonomiyaki, it's really delicious.
38:12I thought that the flavor of persimmon would be blown away if I used okonomiyaki sauce and various dashi.
38:19After all, the taste and scent of the rich persimmon are good, and the sauce goes well with it.
38:26I would like to visit again if I have a chance.
38:31There were a lot of persimmons in 150g, and I was very satisfied, so I was happy.
38:40Yes, in Minatoya, there is also a super-luxury menu that can't be stopped by persimmon lovers,
38:47which is 1.5 times 150g of 100g of persimmon.
38:52Persimmon okonomiyaki is very famous in Okayama, but there is also okonomiyaki using persimmon in Ako City,
39:01so it didn't come from Okayama.
39:07In addition, in Minatoya, they put a lot of local leeks,
39:11and they seasoned it with a special dashi soy sauce containing salt of persimmon, not a sauce.
39:21It is lighter than the sauce, and there are also strong fans here.
39:29Persimmon okonomiyaki is a local dish that Ako City is proud of.
39:35Not only in winter, but you can eat it all year round, so please come and try it.
39:43There are still more local okonomiyaki in Nago Prefecture.
39:47Next is Himeji City.
39:52What is the local okonomiyaki that you know?
39:56Himeji's champon?
39:58That's Kazuchan Champon.
40:01Isn't it ramen?
40:03It's champon, right?
40:05It's champonyaki.
40:07Champonyaki?
40:08It's different.
40:10It's like yakisoba.
40:12There are many kinds of food, but if I have to choose one, it's Kazuchan Champon.
40:16Champon is a mix of soba-yaki.
40:19I think it's common in the Banshuu region.
40:22It's a soul food for people who grew up in the area.
40:27What kind of powder is this champonyaki that Himeji's citizens love?
40:35Thank you for waiting. This is Himeji's champonyaki.
40:40This looks delicious.
40:42This is Himeji Champonyaki.
40:45It's a mix of yakisoba and yaki-udon.
40:50This shop, Kazuchan, has been in business for 27 years.
40:58Himeji Champonyaki, which is made by Hyakuta, is not only a mix of yakisoba and yaki-udon.
41:08What are you making?
41:12I'm making oden with konnyaku, potatoes, and suji.
41:18It's a little different from others, so I'm making it extravagantly.
41:22That's champon, too.
41:26She's using oden as an ingredient.
41:31When I first came to Monogokoro, I had that kind of food, so I think it's my mother's influence.
41:36I want to teach everyone the taste I've been eating for a long time.
41:41Hyakuta's oden is full of particularity.
41:45In addition to the suji meat of Kuroge Wagyu,
41:50Gunma's konnyaku, which has a different texture,
41:55and potatoes are used to make it.
41:59It's been cooked for an hour and a half with soy sauce and sugar.
42:08And this oden is grilled together with udon and soba.
42:15It's seasoned with Koichi's original blend sauce.
42:21In addition, if you add suji meat and konnyaku again, it's done.
42:29The chewy texture of udon and the rich taste of yakisoba,
42:33and the soft texture of oden are combined to create an exquisite texture.
42:40The richness of oden and sauce creates a sweet, spicy, and rich taste.
42:45It's a dish that you can't forget once you eat it.
42:47It's a dish that the people of Himeji are proud of.
42:53The combination of soba, oden, and yakisoba is perfect.
43:02It's delicious.
43:04The sweetness of suji meat and the crispness of konnyaku go well with the sauce.
43:10I was surprised because I didn't think of it.
43:14It's delicious.
43:16It's really delicious.
43:18It's really delicious.
43:22Himeji Champon Yaki is run by a generation of Himeji residents, from the elderly to the children.
43:34I want to make it more vibrant.
43:36It used to be very vibrant.
43:39I'm doing my best to spread Himeji Champon Yaki more for the people of Himeji.
43:46Himeji Champon Yaki is loved by the local people.
43:50It's worth eating when you visit Himeji.
43:56There's still more to eat.
44:01I want to eat more from Himeji.
44:07I've been eating this since I was in junior high school.
44:12It's famous.
44:14I think it's a representative dish.
44:18It's a little different from Okonomiyaki.
44:22It's very vibrant.
44:24I feel like it's spreading in my mouth.
44:27It's delicious.
44:29It's my first time eating it, so it has a strong taste of soup stock.
44:32It's really delicious.
44:34This is also Neri-yaki.
44:36Neri-yaki.
44:37What kind of powder is Neri-yaki, which is popular not only among Himeji residents?
44:45Thank you for waiting.
44:47This is Neri-yaki.
44:49It looks delicious.
44:53This is Neri-yaki.
44:56It looks like Okonomiyaki, but it's soft inside.
45:02It's a local powder that is loved by Himeji.
45:07The popular shop that offers Neri-yaki opened two years ago.
45:11It's a Okonomiyaki shop.
45:13There are a lot of powders.
45:18The owner, Mr. Kozuki, is cutting with his wife.
45:24The history of Neri-yaki is old.
45:27It looks delicious.
45:28It was our dream to make Okonomiyaki one by one.
45:33My cousin used to make Neri-yaki.
45:39There is also a master above.
45:41He opened a shop in Kansai.
45:43He inherited the recipe of Neri-yaki.
45:46He is the third generation.
45:50The dough of Neri-yaki uses flour and kelp broth that has been aged overnight.
45:58The ingredients are pork and cabbage.
46:01Add bonito powder and tenkatsu and bake on an iron plate.
46:09Then add bonito-based fish broth to the dough and pour it.
46:19This is the history of Neri-yaki.
46:23It looks like Monjayaki.
46:27As the name suggests, knead and bake.
46:33Bake for about 10 minutes.
46:39Roll it up like a rolled egg.
46:45Add sweet and sour sauce and homemade mayonnaise.
46:56The outside is crispy and the inside is soft.
47:03It has the flavor of Japanese soup stock.
47:05It has a rich taste of sauce and mayonnaise.
47:08It is a new kind of flour.
47:17It was delicious yesterday.
47:22It is a new kind of flour.
47:24It is delicious.
47:25I will introduce it in Kanto.
47:28It is between Monjayaki and Okonomiyaki.
47:31It is just right.
47:33I am addicted to it.
47:36I eat about five times a month.
47:41It has a good texture.
47:44I want to eat it again after I finish eating it.
47:48It has been open for two years.
47:50Neri-yaki is in demand.
47:55If my dream comes true, I want to spread it all over the country.
48:01I want foreign customers to eat it.
48:08Neri-yaki is a new kind of flour.
48:13It is worth eating.
48:20I want to eat it.
48:23There are a lot of things I don't know.
48:26There are a lot of things I don't know.
48:27Neri-yaki is in demand.
48:31Tom Brown, what do you think?
48:33It looks hot.
48:35It looks delicious.
48:38What's wrong?
48:41I didn't say anything serious.
48:44I'm tired.
48:48Why are you tired?
48:51Normally, I just look at the parts.
48:54You talk about this and that.
48:56I talk about four things and look at the parts.
48:59The three of us are noisy.
49:01Actually, Mr. Imori is the most talkative.
49:04Mr. Imori is the most talkative.
49:06He talks a lot.
49:09I'm talking to you, so answer me.
49:11Do you know how I feel when I get on the Shinkansen?
49:15I've met him dozens of times.
49:18I've met him dozens of times.
49:20I'm glad I met him today.