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00:00Tonight's Kenminsho Kiwami is Zubari Anko Matsuri!
00:06The king of Japanese sweets is, of course, delicious!
00:10It's full of nutrients that are good for your health and beauty, such as protein and dietary fiber!
00:16Amazing!
00:17What's more, you can eat it with hot oshiruko!
00:21You can also cool it down and eat it with ice cream!
00:25These are the perfect sweets of the modern era!
00:29So, tonight...
00:31You're going to pull my hair out?
00:33You're going to pull my hair out?
00:34You don't know?
00:35You don't know?
00:36It's so delicious!
00:37It's amazing!
00:39The local sweets are loved by the people of the prefecture!
00:44From Hokkaido's Tohoku Block in the north, to Okinawa's Kyushu Block in the south,
00:50it's a huge collection from all over Japan!
00:54Tonight, the history of the Anko world may move!
01:00How is it?
01:01It's the deliciousness of Gintama!
01:05The secret Kenminsho Kiwami!
01:07Sweetness is justice! Passionate love! Anko One Grand Prix!
01:12It's amazing!
01:13Anko One Grand Prix!
01:15Isn't it the best?
01:16I feel like it's for me.
01:18You like it, don't you?
01:19I love it!
01:20I love anko, too!
01:21It's delicious, isn't it?
01:22It's delicious, but can you hold anko for an hour?
01:25I can! It's okay!
01:27You can?
01:28I can! Anko isn't just anko in Japanese sweets.
01:31There's anko in rice, too.
01:33That's true.
01:34It goes well with bread, too.
01:35Anko is omnipotent.
01:37Can you really hold it for an hour?
01:39I can! I'm sure I can!
01:41Let's look forward to it!
01:52Anko One Grand Prix
02:00Anko One Grand Prix!
02:03The first place goes to Tohoku Block in Hokkaido.
02:07Anko's origin, azuki beans, is the best in Hokkaido.
02:13Hokkaido, the kingdom of anko, is famous for its anko sweets,
02:20but Fukushima Prefecture named it after me.
02:29In fact, the famous Fukushima specialty, Usukawa Manju, is one of the top three manju in Japan.
02:35Entering from the kingdom of manju is
02:39the Anko One Grand Prix,
02:42Fukushima Prefecture, Aizu Prefecture,
02:44Manju Tempura.
02:46The naming is full of surprises.
02:49Let's ask the locals.
02:51Everyone eats it.
02:53You know it?
02:54Yes, I do.
02:55Is it that popular?
02:56Yes, it is.
02:58This is delicious.
03:01I can't resist it.
03:05It's so delicious that I can't answer.
03:10We make tempura on our anniversary.
03:14What kind of tempura is it?
03:15You don't know?
03:16I don't know.
03:17It's so delicious.
03:20According to the information,
03:21even though it's anko,
03:23people eat it for dinner.
03:26So we came to this family's dinner time
03:29where there are squid, carrot, and horse sashimi of Aizu specialty.
03:35Then...
03:36Tempura, please.
03:39They brought us
03:42a normal tempura.
03:45What kind of tempura is it?
03:47Shrimp, shishito, eggplant, pumpkin, sweet potato, and manju.
03:52Manju?
03:53Yes.
03:54Is this the tempura of manju?
03:58When I split the batter,
04:00it's full of brown skin and anko.
04:05When I eat the tempura of manju,
04:08I can't help but drink beer.
04:12It's so delicious.
04:13This man puts salty soy sauce on sweet tempura of manju
04:19and eats it.
04:21It's full of sweetness in his mouth.
04:24It's white rice.
04:27It's delicious.
04:28It's sweet and salty.
04:31It's sweet,
04:33but it's not just sweet.
04:34It's delicious because it's sweet and salty.
04:38When you eat it from the top,
04:40it's crispy, fluffy, and moist.
04:43It's a three-step activity.
04:46What would you do if you didn't do this in Aizu?
04:49I wouldn't be Aizu.
04:52The tempura of manju, the soul of Aizu,
04:56has black sugar in it.
05:00It's a classic to use koshian.
05:03The moist anko, the black sugar batter,
05:06and the batter of tempura are a perfect match.
05:11Next, let's ask this ramen shop.
05:14It's the tempura of ramen and manju.
05:17What?
05:18The sweet tempura of manju is served in the position of gyoza.
05:24Then, the tempura of sweet manju is dived into soy sauce ramen.
05:29And he said without hesitation.
05:34How is it?
05:35It's delicious because it's sweet and salty.
05:38Next, Yamagata Prefecture will participate.
05:42The people of the prefecture love anko.
05:46It's called Aji-man-myaku.
05:49From Yamagata Young to Baeru,
05:51there are 1,000 dangos that are extremely popular.
05:55Yamagata Prefecture is famous for its delicious anko.
06:00This time, anko sweets from Shonai Prefecture are served.
06:07When I eat this, I feel energetic.
06:10Are you energetic?
06:11I feel energetic.
06:12I've been eating this since I was a kid.
06:14Since you were a kid.
06:15What's the name?
06:16It's Itokoni.
06:17What?
06:18Itokoni.
06:19Itokoni.
06:21When it comes to Itokoni, it's similar to pumpkin and azuki beans.
06:24It's a simmered dish that is eaten in Toji.
06:27What does Itokoni look like in Shonai?
06:30It's thick.
06:31It's thick.
06:32It's thick.
06:33It's thick.
06:34It looks like it's cooked.
06:35That's right.
06:36It's cooked.
06:37It's cooked.
06:38It's cooked.
06:39Is it delicious?
06:40It's very delicious.
06:42It's the best.
06:45Anko One Grand Prix in Shonai, Yamagata Prefecture.
06:50Itokoni.
06:52I'm going to have a tea time with my neighbors.
06:58Then.
06:59I brought Itokoni.
07:02What is this?
07:08There is a mysterious brown risotto that doesn't look like the Itokoni we know.
07:15Aren't pumpkin and azuki beans Itokoni?
07:18No.
07:19It's different.
07:20This is the one in Shonai.
07:21This is the one in Shonai.
07:22This is the one in Shonai.
07:23There are azuki beans and rice in it.
07:25This is mochigome.
07:28There are azuki beans in mochigome.
07:30There is a lot of sugar in it.
07:33It's a food I've never seen before.
07:35Really?
07:37I've never seen this before.
07:40It's a food I've never seen before.
07:42It's mysterious.
07:44It's mysterious.
07:47However, azuki beans and rice in mochigome are the same as ohagi.
07:53How does it taste compared to ohagi?
07:55Ohagi is chewy.
07:59This is soft.
08:01It's soft, so I can eat a lot.
08:04I can eat a lot.
08:08I can eat a lot even without teeth.
08:12This is the easy recipe of Itokoni in Yamagata Prefecture.
08:17First, boil the azuki beans until they become soft with just water.
08:23Then we use a rice cooker.
08:27Pour the boiled water into the rice cooker.
08:31Add as much mochigome as you like.
08:35Turn on the rice cooker.
08:38When the rice cooker is hot, add a lot of sugar.
08:44Add a lot of sugar.
08:46Add a little salt.
08:49Cool the rice cooker and adjust the taste.
08:53It's easy to eat.
08:56This is a delicious Itokoni.
09:00Next, let's go to this family.
09:04They are having a lively dinner time with their neighbors.
09:08There are a lot of plates like Yamagata Prefecture.
09:11Next to them is Itokoni.
09:18This is a moist type with a lot of mochigome.
09:22The lady in Yamagata is eating tempura.
09:26She is enjoying sweet Itokoni.
09:30The mother in Yamagata is eating salty Seisai-zuke.
09:34This is a sweet Itokoni topping.
09:37Is it sweet or salty?
09:40Salty and sweet go well with Seisai-zuke.
09:45I eat Itokoni as if I were eating rice and side dishes.
09:50I grew up thinking that.
09:55Next, let's go to the northern part of Niigata.
09:59First, let's go to Fukui Prefecture.
10:01Anko is delicious in winter.
10:06What is the best part of Fukui Prefecture?
10:08I think it's the water.
10:11Water?
10:12I think it's the water.
10:13When it's winter, it's in all the refrigerators.
10:16It's always there.
10:19When it comes to water, it's definitely summer.
10:24Water is a summer food, right?
10:27No, no, no.
10:28It's winter in Fukui.
10:29You eat it in winter?
10:30Yes.
10:31I've only eaten it in winter.
10:33I've never eaten it in summer.
10:35You've never eaten it in summer?
10:37Anko-wan Grand Prix in Fukui Prefecture.
10:40Water in the middle of winter.
10:43Let's look for a snowy town.
10:47Oh, really?
10:50On a snowy day, there is a water yokan.
10:56When you enter the store, there is a showcase.
11:00What is it?
11:03An unfamiliar flat box with the word water yokan is lined up.
11:09When you open the lid,
11:11What is it?
11:13The illustrations in the box are all about winter.
11:18What is the important water yokan under the sheet?
11:21It's a rectangle and very thin.
11:26I came to this magnificent house in Fukui.
11:31Then,
11:32Let's eat water yokan.
11:34A water yokan appears on the kotatsu.
11:39Moreover, when one box is distributed,
11:43It is scooped up with a special spatula.
11:49However, what is the difference between a water yokan that you want to eat in the middle of winter and a general water yokan?
11:55What should I say?
11:57There is nothing like this.
12:00The liquid and the solid are almost the same.
12:05It's like melting.
12:07It melts in your mouth.
12:09The aftertaste is refreshing.
12:12It's not as sweet as a normal yokan.
12:17What about this kind of water yokan?
12:19I don't eat it.
12:20Why don't you eat it?
12:21I don't know this.
12:22I don't know.
12:23You don't know?
12:24What does it look like?
12:25It looks like pudding.
12:26It looks like pudding.
12:28The water yokan that you want to eat in winter is
12:31Put a powder-like koshian in the kanten.
12:35It is not used much in a general water yokan.
12:39Put a large amount of brown sugar in it and add the brown sugar.
12:44Next, transfer it to a plate lined up.
12:47Mix it slowly for an hour so that the anko and kanten do not separate.
12:53Since the amount of kanten is smaller than that of a general water yokan,
12:57It has a slippery and watery texture.
13:01By slowing down the amount of kanten and cooling it down slowly,
13:06It is a symbol of winter in Fukui Prefecture.
13:09A super smooth texture water yokan is completed.
13:14Then,
13:15Why did the people of Fukui start eating water yokan in the middle of winter?
13:20There is a legend,
13:22In Fukui, the water yokan is also called Dechi yokan.
13:27As a souvenir for people who went to Dechi in Kansai,
13:32I brought a kneaded yokan home.
13:35In the Taisho era, when children in Fukui, who went to work in Kyoto,
13:40When they were forced to work at the end of the year, they brought home a kneaded yokan.
13:45At that time, it was a precious item, so it was diluted with water.
13:48This is the beginning of Fukui's water yokan.
13:51Also, compared to other prefectures' water yokan,
13:54Because of the low temperature and poor preservation,
13:57It is said that it can be eaten in winter when the temperature is low.
14:02Next, let's go to the station on this road.
14:05This is a water yokan burger.
14:07What?
14:09Surprisingly, the water yokan turned into a Western-style hamburger.
14:14It seems to be surprisingly addictive.
14:17Next is the rice shop Niigata Prefecture.
14:21Speaking of Niigata,
14:24It's delicious!
14:26It's me!
14:28I'm Sasa-dango!
14:30I've already opened the second one.
14:32I've eaten Sasa-dango many times,
14:36It was a little different.
14:38It was different.
14:40Sasa-dango, freshly fermented, praised by Mr. Tanaka from Tokyo.
14:46However, here in Joetsu,
14:48Sasa-dango was combined with something,
14:51It is said that the Sasa-dango revolution occurred.
14:54If you eat it, it's surprisingly good.
14:57It's surprisingly good.
14:59I think it's only in Joetsu.
15:01Can I look for it all over Japan?
15:03No, it's Joetsu in space.
15:05It's Joetsu in space.
15:07So, the family is eating together.
15:11We're in the break time of the Joetsu family.
15:15What my mother brought was...
15:17What?
15:19Is it bread in Niigata?
15:21What?
15:23Sasa-dango bread?
15:25It looks like a normal bread.
15:29I'm sorry to break it.
15:32Oh!
15:33It came out!
15:35It's packed perfectly in the bread.
15:38It's a genuine Sasa-dango.
15:42Netsu-ai Aquan Grand Prix
15:44Sasa-dango bread from Joetsu, Niigata
15:48Everyone, which one do you feel between bread and Japanese sweets?
15:53Anyway, for the work in the afternoon,
15:55It's a perfect charge of sugar and energy.
15:58However, speaking of Sasa-dango,
16:01When we got it as a souvenir,
16:04I have a memory that it became hard immediately.
16:08Isn't it always chewy?
16:10Always chewy?
16:11Is it always chewy?
16:14It's like a fluffy rice cake.
16:16The main thing is like Sasa-dango.
16:18The bread around it is like a coating.
16:20It's a little thin.
16:21But the bread itself is chewy.
16:23It's chewy.
16:24It's really chewy inside.
16:26The red bean paste is a little salty.
16:28This is a miracle.
16:31The one who makes such Sasa-dango bread is...
16:34Mr. Kotake Seika from Shiniseba Gashiten.
16:38Sasa-dango bread sells more than 1,000 pieces a day.
16:42It's a big hit.
16:44How many pieces can you buy?
16:46Today, I bought 20 pieces.
16:48Sasa-dango makes my hands dirty.
16:51And when it's cooked, it's sticky.
16:53But I don't do this.
16:54I think I like it more than Sasa-dango.
16:57So I asked him the secret of the deliciousness of Sasa-dango bread.
17:01Normally, Sasa-dango is...
17:03I mix glutinous rice and mochi powder.
17:06But I use mochi powder 100% to make it smooth.
17:12By using only mochi powder in the dango,
17:16it doesn't lose its chewy texture even after a long time.
17:20Sasa-dango is made exclusively for bread.
17:24In addition, rice flour is added to the bread dough.
17:28Tsunagimi also uses rice oil instead of butter.
17:33When the chewy dango and moist bread are docked,
17:38it becomes a freshly made Sasa-dango bread.
17:43Next, I came to a lively tea party in this house.
17:48Then...
17:50What is this?
17:52Tea Party
17:56Next, I came to a lively tea party in this house.
18:01In the middle of the table, Sasa-dango bread is in full swing.
18:06What?
18:08The surface is toasted.
18:12In fact, it is also a standard to bake it crispy with a toaster.
18:17In addition, if you apply butter to the hot Sasa-dango bread, it will be twice as delicious.
18:24How is it?
18:25It's a forbidden taste.
18:28Butter, red bean paste, and crispy bread melt in my mouth.
18:32And the texture of Sasa-dango is very fluffy.
18:38It's like a puff.
18:41How is it?
18:43I like Sasa-dango, but Sasa-dango bread and toast with butter...
18:47I can't stand it.
18:49That's no good.
18:50The sweet and salty taste goes well with Sasa-dango.
18:53So I put soy sauce in the dumpling tempura.
18:56There is nothing more sinful than sweet and salty.
18:58That's right.
18:59I can't stand it.
19:02What should I do?
19:04I can't stand it for an hour.
19:06I may go to a 24-hour TV show this summer.
19:10I will go.
19:11If I can't stand it, I will go to a festival with red bean paste.
19:16Let's go to a festival.
19:20Before that...
19:22Speaking of festivals...
19:25The world-scale festival Osaka Kansai Expo will be held from April 13th.
19:32The dream future technology invented by more than 160 countries and regions is coming to an end.
19:39However...
19:41We must not forget this when we invent something in Japan.
19:45Okan has a great inventiveness.
19:48Okan is making something.
19:50Okan is making something.
19:52The Okan of Osaka will be invented soon.
19:58A large number of Okan made by Okan will be gathered there.
20:05Osaka Okan Expo 2025
20:10The first pavilion is Senbayashi Shopping Street.
20:15Okan Toriyo is a good friend of Okan.
20:18I heard that you like to make Okan made by Okan in Osaka.
20:24If you had told me in advance, I would have brought a masterpiece.
20:29What kind of Okan do you have?
20:31I crush my husband's expensive tie and disassemble it.
20:36There are front and back.
20:38I disassemble the tie and stretch it with an iron.
20:42The tie is quite wide, but it is small.
20:45If you assemble it well, it will be like this.
20:49I disassembled the tie of the brand and made it.
20:54Did you tighten your neck?
20:56Yes, I did.
20:58Did you disassemble it?
21:00Yes, I did.
21:01Did you put it here?
21:03No, I put it here.
21:06Okan in the form of an apron.
21:09I heard that you are the first manufacturer of Okan in Osaka.
21:13This is Okan.
21:15I made this myself.
21:17Okan showed me this.
21:20This is attached to the T-shirt.
21:22Did you attach it to the T-shirt at first?
21:24Yes, I did.
21:25This heart mark.
21:26I attached it to this bag.
21:28This is a piece of my kimono.
21:32It was dirty.
21:33Did you hide the dirt?
21:35It's a waste to hide the dirt.
21:37So I did this.
21:38This is from a certain brand.
21:40This looks famous.
21:42This is a very good product.
21:44It's a good product for rich people.
21:46So I did this.
21:47She remade a luxury brand bag with Okan.
21:53What does Okan do when she goes shopping?
21:56I heard that you made this.
21:59This is it, isn't it?
22:00Which one?
22:01This is it, isn't it?
22:02What are you making this with?
22:04When you buy onions, they come in a bag like this.
22:07So I made a big bag.
22:11Is this an onion net?
22:13That's right.
22:15I connect four ends.
22:17What do you use to connect them?
22:19I use a thread.
22:21She invented an ultra-light shopping bag from an unthinkable onion cover.
22:30If it's a water bag, it's a net, so it's fine.
22:34But I can see that you can't make a bag with a lot of onions.
22:39Let's get back to the main topic.
22:42Let's go to the Tokai area.
22:46Aichi Prefecture aims to unify the Anko world.
22:50Speaking of Aichi, Anko Sweets Kingdom is famous.
22:56In addition, the price of Anko sweets is the second highest in Japan.
23:01Aichi residents love Anko sweets so much.
23:07I love Ogura Toast.
23:08Really?
23:09I love Naganishi.
23:11I forget about soy milk and eat it.
23:15I think Anko sweets are strange.
23:18I want to try it.
23:19If you eat it, you will definitely be addicted.
23:23What is this?
23:24I was surprised.
23:27Anko sweets Grand Prix in Aichi, Ogura Toast.
23:33It's 8 o'clock in the morning.
23:35I go to a popular cafe in the basement of this building near Nagoya Station.
23:42For some reason, morning service is being held all day.
23:47It seems that the inside of the cafe is crowded with Aichi residents who love cafes.
23:55What was brought to me was Ogura Toast with salad and boiled eggs.
23:59It's a thick bread with a lot of sweet Anko on it.
24:05Nagoya Dandy eats Ogura Toast very naturally.
24:10He eats fresh salad with his sweet mouth.
24:14And he pours bitter coffee to his satisfaction.
24:18It's delicious.
24:20From a businessman before work to a young man, everyone loves Ogura Toast from morning.
24:28Is it delicious?
24:29It's delicious.
24:30It's delicious.
24:31This is a real invention of Nagoya.
24:33Is that so?
24:34You can only taste it in Nagoya, so you can't leave Nagoya.
24:39But what is so attractive?
24:43The saltiness, sweetness, and sweetness of Anko and margarine are excellent.
24:51It's delicious.
24:52I want to go there.
24:54Absolutely.
24:55Absolutely.
24:56I want to go to Nagoya.
24:57I want to go to Nagoya.
24:58Yes.
24:59Ogura Toast is said to bring out the umami of Anko by applying margarine and butter to the bread.
25:09I went to this cafe.
25:12This is Ogura Toast. Thank you for waiting.
25:15What is this?
25:22I went to this cafe.
25:25This is Ogura Toast. Thank you for waiting.
25:27It's on the hot iron plate.
25:31In addition, Ogura Toast with ice cream and coffee syrup.
25:40Both the appearance and taste are excellent.
25:45Next is the Kansai area.
25:48Anko bread from Hyogo Prefecture, a fashionable town, is on the way.
25:55Kobe Prefecture is famous for its delicious bread.
26:01How fashionable and sophisticated Anko bread will be?
26:07What does it look like?
26:10It doesn't look like Anko bread.
26:13It doesn't look like Anko bread.
26:16Is there anything similar to Anko bread?
26:18Katori Senko?
26:20The cross section is Katori Senko.
26:23The cross section is Katori Senko.
26:25What is the name of this bread?
26:26Anshoku.
26:29Anko bread from Hyogo Prefecture.
26:35I went to Tommy's, which is famous for its mysterious Anshoku bread.
26:43This is a popular bakery in Goyota City, Kobe Prefecture.
26:51There are delicious freshly baked breads in the showcase of the store.
26:57When I looked up, I saw the famous Anshoku bread.
27:02When I looked at the back of the store, I saw Anshoku bread on the wall.
27:12I was curious about the inside of the bread.
27:17The Anko bread is half the size of the bread.
27:22I asked the Kobe madam about the charm of Anshoku bread.
27:26There is a lot of Anko bread in the bread.
27:30How heavy is Anko bread?
27:32It's as heavy as a dog.
27:34Is Anko bread that heavy?
27:36When I weighed Anko bread, it was almost 1 kg.
27:41It's as heavy as a dog.
27:43I went to the afternoon tea where the Kobe madam of this family relaxes elegantly.
27:52When I looked out of the kitchen, I saw Anshoku bread in the toaster.
27:57It's a freshly baked bread.
28:00It's very thick.
28:02The Kobe madam puts butter on the freshly baked bread.
28:09She looks happy.
28:12Do you put butter on the bread?
28:14That's right.
28:15Butter and Anko bread go well together.
28:18The sweetness of Anko bread and the saltiness of butter go well together.
28:23Anko bread has a firm texture.
28:25Anko bread is not as soft as Anko bread.
28:27Anko bread has a soft and hard texture.
28:31Anshoku bread makes Kobe madam happy.
28:34She uses fresh cream instead of milk to make Anko bread.
28:39Anko bread is soft and has a good flavor.
28:42Anko bread is baked well, so I put fresh cream in it.
28:46Is that so?
28:47Anko bread goes well with Anko bread.
28:50The Anko bread in the toaster is made with sweet red beans from Hokkaido.
28:57Anko bread is coated with breadcrumbs.
29:02Anko bread is molded into a mold and wrapped in marble.
29:08Anko bread is baked for about an hour in a rotating grill.
29:12Anko bread is baked well.
29:15Anko bread with plenty of Anko bread is completed.
29:20Next, I visit the hair salon in front of the station of Sannomiya.
29:24I visit the hair salon for a break.
29:28What is on the table?
29:32The surface of the bread is yellow.
29:36What is this?
29:38This is French toast.
29:42What is French toast?
29:46In fact, TOMY'S has transformed Anko bread into Western food.
29:51French toast version of Anko bread is also on sale.
29:55I think it's Kobe style to mix Japanese and Western food.
30:01Is that so?
30:02Yes, it's wonderful.
30:03I found a good one.
30:06Next, I visit the Shikoku block in China.
30:09Before that.
30:11Tea break with the invention of Okan.
30:14First of all, what is the invention of Okan?
30:18I asked my mother to teach me the invention of Okan.
30:22Is there an original Okan that I made?
30:25The metal is fixed with a slide.
30:32What did you make it from?
30:34I made it from the legs of the table and the legs of the chair.
30:38I bought a rubber band and tied it up.
30:44Did you tie it up?
30:46It's hard to take it off.
30:47I used my brain.
30:51How did you come up with the idea?
30:53It's sparkling.
30:55Even when I was sleeping, I woke up when I remembered it.
30:59She invented a pedal slide with only the legs of the chair and four thick rubber bands.
31:08The veteran Okan is taking a walk.
31:11I think you like to make things.
31:14I like it.
31:16Do you like it?
31:17I made a skateboard for my granddaughter.
31:19I made it by holding it like this.
31:22I put a long, thin thing on it.
31:26I made it so that it would fit my height.
31:29She thought it would be faster to see it, so she went with Okan.
31:34That's what you call a horse.
31:37What did Okan bring?
31:44That's what you call a horse.
31:46She said it was a skateboard, but it was probably a kickboard.
31:51When do you use this?
31:53It's a truck.
31:55It's a light truck.
31:57A light truck?
31:59It's a truck that can carry a lot of things.
32:01You put things you bought here.
32:03She put a bicycle basket on the kickboard.
32:08She boldly fixed it with a book end.
32:11This is Okan's special shopping cart.
32:14If there was a cheap banana, I could put it in here.
32:18I'm embarrassed, so I hide it with a cart.
32:21Did you use this?
32:23If it doesn't fit, I put it in my bag.
32:27That's how I use it.
32:28This is my clothes.
32:32Next, let's look at the combination of Okan and her daughter.
32:36I'm collecting episodes of you making this.
32:39I'm good at it.
32:41I make it because I like it.
32:44I make a lot of card cases with a milk carton.
32:48A milk carton and a card case?
32:50How cute is it? Do you want to see it?
32:54The next day, she went straight to Okan's house.
33:01What is the milk carton that Okan was proud of?
33:08As expected, it's Osaka.
33:10The TIGERS logo caught my eye.
33:13When I opened it, it was a card case.
33:16If you look closely, you can see the proof of the milk carton.
33:22Why is it a milk carton?
33:24I don't want to waste it.
33:26I don't want to waste it.
33:28I made this for my friends.
33:31I made more than 100 of them.
33:35It's cute, isn't it?
33:37It's cute, isn't it?
33:39I don't know how good it is until I'm over 60.
33:46TENMIN NETSUAI ANKOWAN GRAND PRIX.
33:49CHUGOKU SHIKOKU BLOCK.
33:52KAGAWA, the kingdom of UDON, is participating in ANKOWAN.
33:59KANNONJI, KAGAWA.
34:01ANZONI UDON.
34:04What does it mean to make anko with UDON?
34:08FUKUDA, who has been in the industry for over 100 years, asked.
34:13Thank you for waiting. This is ANZONI UDON.
34:16What was brought here is...
34:18It looks like a strong UDON no matter how you look at it.
34:23When I put chopsticks in the mochi, it's anko.
34:29It's a collaboration of cold UDON with sweet anko mochi.
34:37Even though it's the best UDON in Japan, I feel like I've done too much.
34:43I think it's better to eat it with dashi than just mochi.
34:48It's soft and easy to eat.
34:52The salty taste of UDON dashi brings out the sweetness.
34:56It's like sprinkling salt on a watermelon.
35:02It's a cold UDON restaurant.
35:05What is he doing with the mochi?
35:08I asked my husband.
35:12What is he doing?
35:14He is making mochi.
35:17Is mochi homemade?
35:19Yes, it is.
35:20It's a famous mochi shop.
35:25Is that so?
35:26The mochi made by such a professional is slightly hard so that it does not collapse.
35:32In addition, not only mochi, but also anko is homemade.
35:36I thought that the sweetness was not enough for UDON.
35:41I put a lot of ZARAME without hesitation.
35:45Is it too sweet to put in UDON?
35:48It's okay.
35:49The dashi is Kansai style, so it goes well with sweet anko.
35:56I see.
35:57Then he baked the anko mochi.
36:01If you put two anko mochi on UDON,
36:05the love of anko and UDON will come to life.
36:10Then I visited this shop.
36:14After all, it's not ANZAWA UDON.
36:18It's a spicy curry UDON and anko mochi.
36:23Which one do you want to enjoy, sweetness or spiciness?
36:27It's a mystery.
36:29Anko is delicious.
36:31Is it delicious?
36:32Sweetness and spiciness of curry go well together.
36:36Both are the best.
36:41Anko is good.
36:43I think there are more.
36:45I think so.
36:47Anko has never appeared in my life.
36:50Did you do it again?
36:52Are you going to make me do it again?
36:56Stop it.
36:58I want to eat it.
36:59I want to eat it.
37:01It's a self-reflection meeting.
37:03We are not sweet.
37:05We are salty.
37:07Next is the Okinawa block in Kyushu.
37:11First of all, KUMAMOTO in Kinokuni.
37:13Two-color collaboration anko sweets.
37:17Anko lovers will love it.
37:20Anko alone is not enough.
37:22If you collaborate, good things will be born.
37:26There is no one who doesn't eat it.
37:28It's delicious.
37:30If you eat it, you will be surprised.
37:34Anko one Grand Prix in Kumamoto.
37:40I went to a specialty store called IKINARI-YA WATANABE.
37:47I found a large amount of IKINARI-YA WATANABE.
37:52I took it in my hand.
37:54This is very big.
37:57I'm curious about what's inside.
38:00I'm collaborating with anko.
38:03This is sweet sweet potato from Kumamoto.
38:07This is very thick.
38:10I went to a tea time with my mother.
38:17This is very big.
38:21This is very delicious.
38:25Is this too big?
38:27This size is good.
38:29What is the ideal balance of anko?
38:323 to 2.
38:341 to 1 is a little too much.
38:36If there is too much anko, it will be too sweet.
38:39The balance is just right.
38:41Sweet potato, anko, and gawa are IKINARI-YA WATANABE.
38:46Let's see how to make IKINARI-YA WATANABE.
38:54The important thing is to reduce the amount of sugar.
38:57It is a sweet bean paste that does not interfere with the flavor of sweet potatoes.
39:04Peel the sweet potato.
39:07Cut the sweet potato into thick pieces.
39:10Put a lot of sweet bean paste on the sweet potato.
39:14The sweet potato is wrapped in the skin.
39:21If you steam the sweet potato for a long time, the sweetness will increase.
39:29Steam for 30 minutes.
39:33The combination of sweet bean paste and sweet potato is IKINARI-YA WATANABE.
39:38Next is this cafe.
39:42I'm sorry to keep you waiting.
39:45What?
39:46IKINARI-YA WATANABE?
39:52I'm sorry to keep you waiting.
39:53This is IKINARI-YA WATANABE pizza.
39:55What?
39:56IKINARI-YA WATANABE pizza?
39:58Sweet potatoes are spread on the pizza dough.
40:01There is a lot of sweet bean paste under the sweet potato.
40:06Next is OKINAWA.
40:10There are many sweet bean paste sweets.
40:13This is NETSUAI ANKOWAN GRAND PRIX.
40:15This is ZENZAI in OKINAWA.
40:18ZENZAI is a hot soup.
40:25This is ZENZAI in NETSUAI, OKINAWA.
40:28This is shaved ice.
40:31This looks like shaved ice.
40:35I asked the people of OKINAWA about the mysterious ZENZAI.
40:39Isn't it the same as shaved ice?
40:41No.
40:43What do you mean?
40:45Shaved ice is light.
40:47ZENZAI is not light, but it's delicious.
40:52Unfortunately, ZENZAI is popular in the rain.
40:57I visited the shop.
41:00This is a big success.
41:04This is ZENZAI.
41:08This is big.
41:10There is sweet bean paste under the shaved ice.
41:13But there is nothing on the shaved ice.
41:17Is there syrup?
41:20There is no syrup.
41:22There is no syrup?
41:24This is enough.
41:26Is that so?
41:28The shaved ice has no taste.
41:32The shaved ice is cool.
41:38Is ZENZAI delicious?
41:40ZENZAI is the best.
41:42ZENZAI has a sweet taste and is soft.
41:46The shaved ice is soft and delicious.
41:48The shaved ice is soft.
41:50The shaved ice is like snow.
41:52It's an image.
41:54What about snow?
41:56I don't want to see it.
41:59By the way, the sweet bean paste of ZENZAI in OKINAWA is big.
42:06What kind of beans are used in ZENZAI?
42:09It's Kintoki beans.
42:11Is that normal?
42:13Yes.
42:15In OKINAWA, Kintoki beans were easier to get than azuki beans.
42:20So Kintoki beans were established.
42:22ZENZAI in OKINAWA uses a large amount of granulated sugar in Kintoki beans.
42:28It is boiled sweetly.
42:32When it cools down, Kintoki beans are put in a bowl.
42:37On top of that, the shaved ice made by local farmers is put on top of it.
42:43The sweetness of Kintoki beans becomes a habit.
42:46The cold ZENZAI in Nangoku is completed.
42:50He made a promise here.
42:53ZENZAI contains beans.
42:56What kind of beans are those?
42:57It's azuki beans.
43:00Azuki beans are smaller.
43:04Isn't it azuki beans?
43:07Is it Okinawa azuki beans?
43:10It looks like Kintoki beans.
43:12That's right.
43:13It's called Kintoki beans.
43:15Have you ever thought about it?
43:16No, I haven't.
43:18It's time to make a new invention.
43:22The mother is moving by bicycle.
43:26If you have something you made, please let me know.
43:29This is mine.
43:31The mother invented a bicycle item.
43:35This is my daughter's skirt.
43:37This is my pants.
43:39Is that your mother's pants?
43:41I use this without cutting the waist.
43:46This is hand-sewn.
43:48That's amazing.
43:49I have three or four of these bags.
43:51Is that so?
43:53I went to the mother's house.
43:58I asked her to show me the saddle cover.
44:02When I got home, I found this.
44:06This is more stock than the previous information.
44:10This is a stock of six pieces.
44:14This is a genuine saddle cover made of wasteful spirits.
44:19It's a waste to move this.
44:22I left this.
44:24This is my grandmother's shawl.
44:26I was sad.
44:28I've been working for 30 years.
44:30I was thinking of leaving this house.
44:35Did you have such a deep feeling for this saddle cover?
44:38I have good memories and bad memories.
44:41Do you always step on it with your butt?
44:43Yes.
44:53Are you a partner in this?
44:57When will you release this?
44:59I don't know.
45:01Please buy it yourself.
45:02I remember when I put this on my nose.
45:05Why did you do that?
45:08If you want to see it again, please subscribe to our channel.
45:13In addition, we have the only travel plan.
45:19Ibaraki Prefecture is delivering.