ちゃちゃ入れマンデー 2025年3月4日 #423 ウチの県を代表するのはコレや！兵庫粉もん総選挙2025
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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 can't accept this.
12:57I can't accept this.
12:59This is the only program I can accept.
13:04The third place is Hyogo.
13:09I've been eating noodles in Nagata for a long time.
13:14It's delicious.
13:17It's very delicious.
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's signature okonomiyaki.
13:54It's Bokkake okonomiyaki.
13:57It doesn't work very well.
13:58It's Hyogo, so it's in 10th place.
14:00Bokkake is a dish of beef tendon and konjac.
14:05Okonomiyaki with Bokkake is a famous dish in Kobe.
14:13It's delicious.
14:16It's better than Okonomiyaki in Osaka.
14:18Nagata's okonomiyaki is delicious.
14:21People in Osaka get angry at me.
14:25Bokkake has been Nagata's dish for a long time.
14:30I often make Bokkake at home.
14:32I make Bokkake at home.
14:34I think each family has its own way of making Bokkake.
14:39I make Bokkake at home.
14:45I cook beef tendon for 3 hours.
14:49Then, I make Okonomiyaki.
14:51You always go to Shibata, don't you?
14:55I only go there.
14:57It's full of delicious food.
14:58It's delicious. I want to go there.
15:01Shibata, Okonomiyaki
15:03Shibata is a hot spot for Okonomiyaki in Nagata.
15:11Shibata, Okonomiyaki was established in 1947.
15:16It's a famous restaurant in Shibata.
15:19It's nostalgic.
15:21This is the restaurant that has a lot of customers.
15:24It's nice.
15:26Nagata is famous for Bokkake.
15:30Yes.
15:32I call it Sujikon.
15:35Local people don't call it Bokkake.
15:40Isn't the menu Bokkake?
15:42It's written as Suji-yaki-yu.
15:46The popular way of cooking 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, it's important to season it.
16:03It's Sujikon that has been simmered for a long time.
16:12It's important to grill the outside quickly on a high-temperature iron plate.
16:20It depends on the degree of grilling.
16:22It's a little burnt.
16:25It's crispy on the outside and fluffy on the inside.
16:30Shibata's Suji-yaki is proud of its unadorned deliciousness.
16:36It's crispy on the outside and soft on the inside.
16:40Sweet and spicy Sujikon and 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?
16:56If I don't come here once a week, I feel like I don't have enough food.
17:00My body wants it.
17:03This is Nagata's Okonomiyaki.
17:07It's called Bokkake, but we call it Sujikon.
17:12It's Nagata's soul food.
17:16Do you have an image of Osaka or Hiroshima?
17:20Don't say that.
17:23Nagata 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 was modern.
17:39Chinese noodles were not distributed.
17:42Udon was grilled udon.
17:45It was popular because customers wanted it.
17:49It's a new way of grilling.
17:51It's called modern yaki.
17:54Many people think of modern yaki as udon.
17:59Nagata's soul food, Bokkake Okonomiyaki.
18:03Come and try it.
18:09After the commercial, Hyogo Konamon election.
18:13The announcement of 2nd and 1st place.
18:18It looks delicious.
18:23After the commercial, Hyogo Konamon election.
18:26The announcement of 2nd and 1st 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 stir-fry.
18:53It's a local food from Kobe that anyone can make easily.
19:00It's voluminous.
19:01It's delicious.
19:02It's a double dish.
19:05Grilled rice.
19:07I'll try it.
19:10It's a common food for us.
19:14I want to eat it.
19:17If I can't think of anything to eat, I think of soba rice.
19:23We call it grilled rice.
19:26I eat it more than grilled rice.
19:29You don't eat grilled rice.
19:31I don't make grilled rice, but I make soba rice.
19:34I want to eat the sauce for free.
19:37I have to eat it once a week.
19:40I don't like it.
19:43If I don't eat it, I'll feel sick.
19:45You'll feel sick.
19:47I eat soba rice a lot.
19:48My mom makes it for me.
19:50You eat soba rice a lot.
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 Aomori Okonomiyaki in Nagataku, Kobe.
20:16She came from Tokyo, and I came from Okayama, Kobe.
20:22It was delicious.
20:25The suji was delicious.
20:28The sauce was sweet and delicious.
20:32What made soba rice so popular among tourists?
20:39It was around the 1930s.
20:43My grandmother used to run a restaurant.
20:46She didn't like to cook rice.
20:48She brought a lunch box of rice to work.
20:51She warmed it up on the iron plate and ate it.
20:55She wanted to get back to work early.
20:57She asked me to mix it 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.
21:06The ingredients in Aomori's soba rice are
21:10beef tendon and konjac.
21:12It is characterized by being finely chopped.
21:15It's easy to eat.
21:22It's good.
21:23The beef tendon is cut into small pieces.
21:25It's baked at once on a hot iron plate.
21:31Add cabbage and chop it.
21:36The seasoning is the same as my grandmother's.
21:40It has a moderate acidity and a fruity aroma.
21:43It stimulates the appetite.
21:45It'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 when I eat it.
22:07This is beef tendon.
22:09That's right.
22:11It's irresistible.
22:14Soba rice is a special presence for people in Kobe.
22:18There are a lot of interesting episodes.
22:22I don't usually eat yakisoba with rice.
22:27I don't eat white rice with yakisoba.
22:30But, I eat yakisoba with soba rice.
22:32That's amazing.
22:34I often eat yakisoba with soba rice.
22:37I eat soba rice with cold rice.
22:40I'm sorry.
22:43I went to school on Saturday.
22:45I came back from school on Sunday.
22:47I ate soba rice with cold rice.
22:49I brought it home and ate it while watching Yoshimoto.
22:53That's the tradition.
22:55I went to school until 1.30 p.m. on Saturday.
23:01I eat soba rice with bento when I go to school.
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 originated in Kobe.
23:24Everyone in Tafuken, please try it.
23:29A survey of 2,000 people in Kyobo.
23:32Kyobo Konamonsou Election 2025.
23:35The first place is. . .
23:39Tamagoyaki, which is famous all over the country.
23:43The texture of the soup stock is fluffy.
23:50Akashi-yaki.
23:54It is a powder that represents Hyogo Prefecture, which eats hot and fluffy dough with soup stock.
24:03Unlike takoyaki, the flour is made of flour called Jinko.
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 it's heated.
24:18It has a soft and fluffy texture that is unique to Akashi-yaki.
24:26Akashi City is famous for Tamagoyaki.
24:31There are about 70 stores in Akashi alone.
24:37I'm a representative of Konamon.
24:39I eat it as a snack.
24:41I go to eat it before dinner.
24:44It's like a soul food.
24:46Takoyaki uses a sauce, but Akashi uses a soup stock.
24:50I eat it elegantly.
24:52It's more elegant than Osaka.
24:55That's right.
24:58The origin of Akashi-yaki is a legend.
25:01It is a new product called Akashi-dama, which was made in Akashi in the old days.
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 store 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.
25:41Akashi-yaki, which is the second generation of 84-year-old Akashi-yaki, is popular not only in Akashi, but also in Japan.
25:53I like this flavor, so I sell my favorite flavor.
25:57That's a good word.
25:59I know you like it and hate it.
26:03So, if you don't like my flavor, you should go somewhere else.
26:10In fact, this is the store that inherited the recipe of Mr. Sengaron Mukai, who started Akashi-yaki in the Taisho era and spread it as a business.
26:23The dough, which is made by combining the secret ratio, is fluffy and the rich taste of eggs spreads in the mouth.
26:32It's like a harmony of soup stock and eggs.
26:35The flavor of eggs 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.
26:51This is also good.
26:53It was delicious.
26:56Yes, Akashi-yaki has a strong image of eating with hot soup stock.
27:02It is written that this store eats cold soup stock.
27:09Originally, it was served without soup stock.
27:13The person who came to eat was burned, so there was a bowl to cool it.
27:20It is eaten with cold soup stock.
27:25This is the real way to eat.
27:27It was delicious.
27:29It's a little more elastic and chewy.
27:32It has a stronger taste of eggs.
27:35I feel that I can enjoy the taste of the ingredients.
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 real Akashi-yaki.
27:55If I don't eat this, I can't talk about Akashi-yaki.
28:01This is the result of the KONAMON election.
28:11Akashi-yaki is the best.
28:14Soba and rice are the best.
28:17I ate Akashi-yaki for the first time.
28:20I didn't know it was so delicious.
28:22I thought it was similar to Takoyaki.
28:25It's like Akashi-yaki with sauce and bonito flakes.
28:28I was surprised to eat it with soup stock.
28:31Akashi-yaki was eaten with soup stock.
28:35The second and third Akashi-yaki was eaten with sauce.
28:38From there, it was eaten with sauce and soup stock.
28:41You can eat it freely.
28:44It's a simple way to make the taste stronger.
28:48At the end, it's a mix.
28:50Have you ever eaten Tom Brown's Akashi-yaki?
28:52I have.
28:53I didn't know that hot Akashi-yaki was eaten with cold soup stock.
29:00It's the same as making Japanese soup.
29:03Your face is scary.
29:06Do you save your life?
29:08I drooled.
29:10You don't have to show it.
29:13YOKOI's Akashi-yaki is served in the studio.
29:18ITADAKIMASU.
29:21It looks like an egg.
29:23It's cold.
29:27It's delicious.
29:29It's similar to Takoyaki.
29:33It's delicious.
29:34It's light and good.
29:36The taste of octopus is also strong.
29:38It's delicious.
29:39When you eat this, you can see that the sauce is added in the middle.
29:46It's delicious.
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 and I'm excited.
30:04It's your face, isn't it?
30:06The color of your face.
30:07The color is strange.
30:10Tom Brown is not suitable for a food report.
30:16Do you do a food report on Sundays?
30:20I do it seriously.
30:21I like food.
30:23I want to do a food report that makes the audience think it's delicious.
30:27Don't you make a fool of yourself when you do a food report?
30:29I want to convey deliciousness.
30:33It's a very good food report.
30:35It's the best smile today.
30:38It's cute.
30:40From now on, we will introduce the famous food in Hyogo prefecture.
30:48First of all, Takasago City.
30:52Takasago City is located between Himeji City and Kakogawa City.
30:57What is the famous food here?
31:01Takasago meat.
31:03People who grew up here eat Takasago meat.
31:07Today, I'm going to have a party with Takasago meat at my house.
31:12Takasago meat?
31:14I don't think there are people who don't know it.
31:16I eat Takasago meat at a stall at a festival.
31:19Do you eat Takasago meat at a stall at a festival?
31:20Yes, I do.
31:21Don't you like Takasago meat?
31:23I love it.
31:25I like Takasago meat more than Chinese soba or ramen.
31:29I like Takasago sauce more.
31:31I see.
31:32Takasago meat is famous in Minami-san.
31:35Minami-san?
31:36Yes.
31:37Minami-san is famous for Takasago meat.
31:42What is Takasago meat?
31:48Let's go to Minami-san.
31:52It's beautiful.
31:54This is a Okonomiyaki shop.
31:57It has been selling Takasago meat for 40 years.
32:01This is Takasago meat.
32:03Here you are.
32:06It looks like Okonomiyaki.
32:10It looks like Okonomiyaki.
32:12No, it looks like Hiroshima-style Okonomiyaki.
32:15When I cut it, I can see a lot of potatoes and beef.
32:21Potatoes and beef.
32:23Takasago meat is made of Oden ingredients such as beef tendon and potatoes.
32:28This is Takasago style Okonomiyaki.
32:34Put a large piece of potato on a thin batter.
32:40Put beef tendon and konjac on top of cabbage.
32:46Put tenkatsu on top.
32:48When the surface is cooked, fold it in half.
32:51And fry it with sauce.
32:55It's not Kansai style or Hiroshima style.
32:58It's a Okonomiyaki with Oden ingredients.
33:02That's Takasago style Okonomiyaki.
33:06I've heard about it from the propaganda.
33:09The day after making Oden, beef tendon comes out.
33:13I put Oden ingredients in it and cook it.
33:18It's a home-cooked meal.
33:20My mother cooked it for me as a snack before dinner.
33:26So, I have to be told what kind of person I am.
33:34By the way, since beef tendon and tenkatsu are included,
33:38it is said to be called Nikuten.
33:43In addition, it is also called Nikuten Map.
33:46It is promoted by the local people.
33:50I think it's the taste of Takasago.
33:53Potatoes are soft and delicious.
33:59If you say Takasago Nikuten, it's a shop that goes south.
34:04There are Hokuhoku, Kamigotai of Tsuji, and Ojisa of Niku.
34:10It's totally different from Okonomiyaki.
34:13Which one do you like better, Okonomiyaki or Nikuten?
34:15Of course, Nikuten.
34:17Life is Nikuten.
34:22In addition, in Minami,
34:25there is Omutakasago Nikuten, which is wrapped in egg.
34:30Kastama Nikuten, which has a large fat cutlet, is also popular.
34:35I want to eat this.
34:38In addition, Minami Nikuten, which has pork and eggs on beef tendon and konnyaku,
34:42without adding potatoes for people who hate potatoes.
34:50Takasago Nikuten, which is famous for Omutakasago.
34:54Please try it when you go nearby.
35:02After the commercial,
35:03Okonomiyaki, which has a lot of seafood,
35:07and gourmet food that you can enjoy udon and soba at the same time,
35:11Hyogo prefecture still has a lot of delicious food.
35:17This is delicious.
35:19This is good.
35:25Hyogo prefecture still has a lot of delicious food.
35:30Next is Ako City.
35:36Ako City is famous for being the center of Okayama prefecture,
35:40which is located in the southwestern part of Hyogo prefecture.
35:48What is the local food eaten in Ako City?
35:54Let's ask the people in town.
35:58This is a popular set of soft-boiled eggs.
36:04Soft-boiled eggs with fluffy dough and sauce are delicious.
36:12I often make it at home.
36:15This is the strongest combination of Ako's soft-boiled eggs and Kansai's konnyaku.
36:19It is worth coming to Ako and eating.
36:23It must be delicious.
36:26Ako City's famous food is...
36:36Kaki-Okonomiyaki.
36:41A popular restaurant where you can eat Ako City's famous food, Kaki-Okonomiyaki,
36:47is this port.
36:50It has been in business for 30 years.
36:52It is a popular restaurant for locals and tourists.
36:59There are a lot of persimmons in Ako City.
37:02We use persimmons from local farmers.
37:06Kaki-Okonomiyaki is the signboard menu.
37:11In Ako City, persimmon cultivation is in full swing.
37:16The persimmon you can get here has a large and fluffy flesh.
37:21Even if it is heated, the flesh does not shrink, so it is perfect for Okonomiyaki.
37:27Okonomiyaki is baked with a large amount of persimmon.
37:34Fresh persimmon and original blend sauce go well together.
37:41Persimmon is plump and rich in flavor.
37:44It is satisfying to eat.
37:52I think you can't make it without persimmon.
37:55I am happy to put it in Okonomiyaki.
38:01It is not mixed with flour.
38:03Persimmon is persimmon.
38:05Persimmon is persimmon.
38:07If you eat it together, it is very delicious.
38:12I thought that the flavor of persimmon would be lost if the sauce was used in Okonomiyaki.
38:19However, the rich flavor of persimmon and the sauce go well together.
38:26I would like to visit here again if I have a chance.
38:30150g of persimmon is in Okonomiyaki.
38:34I was very satisfied.
38:40In Minatoya, they use 1.5 times 150g of persimmon.
38:46It is a very luxurious menu.
38:52Persimmon Okonomiyaki is famous in Okayama.
38:56Persimmon Okonomiyaki is famous in Okayama.
39:02It is not from Okayama.
39:07In Minatoya, they put a lot of green onions.
39:11It is not a sauce.
39:13It is a special soy sauce with salt of persimmon.
39:17It is called Persimmon Green Onion Okonomiyaki.
39:21Persimmon Okonomiyaki is lighter than the sauce.
39:24Many people like it.
39:29Persimmon Okonomiyaki is famous in Minatoya.
39:35You can eat it not only in winter, but also all year round.
39:38Please come to eat it.
39:42We still have a long way to go.
39:45Next, we will go to Himeji City.
39:52What is the local food in Himeji?
39:56Champon?
39:58Is it Kazu-chan's Champon?
40:01Isn't it ramen?
40:03Of course, it is Champon.
40:05Is it Champon Yaki-yaki?
40:07It is not.
40:10It looks like Yakisoba.
40:12There are many kinds of food.
40:14Kazu-chan's Champon is the best.
40:16Champon is a mix of soba-yaki.
40:19It is a common food in Banshuu.
40:22It is a soul food for local people.
40:27What kind of powder is Champon Yaki?
40:35Thank you for waiting.
40:37This is Champon Yaki in Himeji.
40:40It looks delicious.
40:42This is Champon Yaki in Himeji.
40:45It is a mix of yakisoba and yaki-udon.
40:50This shop, Kazu-chan, has been in business for 27 years.
40:58Himeji Champon Yaki is made by the owner, Hyakuta-san.
41:03It is a mix of yakisoba and yaki-udon.
41:11This is a mix of oden, potatoes, and suji.
41:18It is a little different from others.
41:20It is a luxurious taste.
41:22This is Champon.
41:26She uses oden as an ingredient.
41:30When I came to Monogopo, I had such a food.
41:34I think it is the influence of my mother.
41:36I want to teach everyone the taste I have eaten for a long time.
41:41Hyakuta-san's oden is very particular.
41:45It is a mix of suji and black beef.
41:50It has a different texture.
41:53It is a mix of konjac and potatoes.
41:59It is a homemade oden with soy sauce and sugar.
42:08It is a mix of udon and soba.
42:15It is a mix of original blend sauce.
42:21It is a mix of suji and konjac.
42:29It is a mix of udon and yakisoba.
42:33It is a mix of soft oden.
42:37It has a great texture.
42:40It is a mix of oden and sauce.
42:45It is a mix of oden and soba.
42:53It is a mix of soba and oden.
42:59It is a mix of both.
43:02It is delicious.
43:04It is a mix of suji and konjac.
43:08It goes well with the sauce.
43:10I was surprised because I didn't think of it.
43:14It is delicious.
43:16It is very delicious.
43:18It is very delicious.
43:22From the elderly to the children.
43:24It is a homemade konamon, which is supported by the people of Himeji.
43:29It is called Himeji Champon Yaki.
43:34I want to be more active.
43:36I used to be very active.
43:39I want to spread more Himeji Champon for the people of Himeji.
43:46Himeji Champon Yaki is loved by the people of Himeji.
43:50It is worth eating when you visit Himeji.
43:56There is still more.
43:58It is a homemade konamon of Hyogo prefecture.
44:00I want to eat more from Himeji.
44:07I have been eating this since I was in junior high school.
44:12It is famous.
44:14I think it is a representative dish.
44:18It is a little different from Okonomiyaki.
44:22It is very soft.
44:24It spreads in my mouth.
44:27It is delicious.
44:29This is the first time I have eaten this.
44:31It has a strong taste of soup stock.
44:33It is very delicious.
44:35This is also a homemade konamon.
44:38What kind of konamon is this homemade konamon?
44:45Thank you for waiting.
44:47This is the homemade konamon.
44:49It looks delicious.
44:53This is the homemade konamon.
44:55It looks like Okonomiyaki.
44:58But it is very soft inside.
45:01It is a homemade konamon that is loved by the people of Himeji.
45:06This is a popular shop that offers homemade konamon.
45:10This is the Okonomiyaki shop that opened two years ago.
45:13This is the homemade konamon.
45:18The owner, KOZUKI, is working with his wife.
45:23The history of homemade konamon is old.
45:26It looks delicious.
45:28It was our dream to make Okonomiyaki.
45:33My cousin used to make Okonomiyaki.
45:39He has a master.
45:41He opened a shop in Kansai.
45:44He inherited the recipe of Okonomiyaki.
45:46He is the third generation of Okonomiyaki.
45:50The dough of the homemade konamon is made by aging flour and konbu broth overnight.
45:58The ingredients are pork and cabbage.
46:01He adds bonito powder and tenkatsu.
46:05He bakes it on an iron plate.
46:09He adds bonito-based fish broth to the dough.
46:15He pours it into the dough.
46:19This is the secret of Okonomiyaki.
46:23It looks like a monjayaki.
46:26As the name suggests, he bakes the dough.
46:33He puts the dough on the surface for about 10 minutes.
46:39He rolls the dough like a rolled omelet.
46:45This is a sweet and sour sauce with tomato.
46:51He adds green laver and homemade mayonnaise.
46:57The outside is crispy and the inside is soft.
47:03The flavor of the soup stock is good.
47:06The taste of mayonnaise and mayonnaise is good.
47:10This is a new type of konamon.
47:15I came here yesterday because it looked delicious.
47:22This is a new type of konamon.
47:25I'll introduce this to you in Kanto.
47:28This is the right thickness between monjayaki and Okonomiyaki.
47:33I'm addicted to this.
47:36I eat about five times a month.
47:41I like the texture of konamon.
47:44I want to eat konamon after I'm done eating.
47:48He has been open for two years, but he is still a fan of konamon.
47:55If my dream comes true, I want to spread konamon all over the country.
48:01I want foreign customers to eat konamon.
48:08This is a new type of konamon that he loves.
48:12This is NERIYAKI.
48:14This is worth eating.
48:21I want to eat this.
48:23There are many people who don't know this.
48:26There are many people who don't know this.
48:28This is NERIYAKI.
48:32Tom Brown, what do you think of this?
48:34This looks hot.
48:36This looks delicious.
48:38What's wrong with you?
48:44I'm tired.
48:48Why are you tired?
48:51I'm just looking at the parts.
48:54I'm talking about this.
48:56You talk about four things and look at the parts.
48:59The three of us talk a lot, but Imori talks the most.
49:04Imori talks the most.
49:06He has been eating konamon for a long time.
49:09I'm talking to you, so please answer me.
49:11Do you know how I feel when I go home on the Shinkansen?
49:15I've been on the Shinkansen dozens of times.
49:19I don't know if I should have done that today.