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00:00In tonight's magic restaurant, we have 8 delicious Kansai-style brown gourmet dishes.
00:08And a magical brown dessert that's been waiting for about 2 years.
00:12Waiting for 2 years?
00:17And a brown set meal that's too big to eat in one sitting.
00:21It's so good!
00:25They say it's a must-eat, but the brown gourmet is the best.
00:32There's no one I don't like, right?
00:34I like pizza.
00:36I love curry, so I go around eating curry.
00:43Kansai-style brown gourmet.
00:45First, the four brown things.
00:47Dance.
00:49We're going to investigate...
00:51Hello! We're Batteries!
00:53Thank you!
00:56Last year's M-1 Gym Nation, Batteries.
01:00What do they have to say?
01:02How to change your name?
01:04I don't need that. I'll throw it away right away.
01:07I don't even remember my name.
01:09The ace's stupid character is the highlight.
01:13Actually, this is the first time in his life he's been on a TV show.
01:17I wonder if the ace will be okay.
01:19Today, we're going to eat brown gourmet food.
01:22I love brown gourmet food.
01:24Even if I know I shouldn't eat fried food, I'll eat it.
01:28I don't eat vegetables at all.
01:30That's the kind of life I'm living.
01:32That's the kind of life you're living?
01:34Yes.
01:35He's an idiot.
01:37Morimuchi City, a bed town adjacent to Osaka City.
01:42There's a popular brown gourmet restaurant here.
01:46I go there once or twice a week.
01:49When I want to eat this,
01:51and when I want to eat that.
01:53When I want to eat them together, I go there.
01:56I wonder what it is.
01:58Thank you for waiting!
02:01What is it?
02:02It's brown!
02:04Thank you!
02:06Wow!
02:07Here it is.
02:09The whole plate is brown.
02:11This is what it looks like.
02:14Mabo Curry
02:16Mabo Curry is a popular dish.
02:19Mabo Curry is a mixture of Mabo Tofu and curry.
02:25The Mabo paste is spicy.
02:29The spiciness is different.
02:30On the other hand, the special curry sauce is sweet.
02:34Curry is sweet.
02:36Pork, meat, leek, and tofu are added.
02:39When it's cooked, it's done.
02:41I wonder what it tastes like.
02:43Mabo Curry is a mixture of spicy Mabo Tofu and sweet curry.
02:47It's a sweet and spicy brown gourmet dish.
02:51I can't imagine what it tastes like.
02:55How is it?
02:56Can you eat it, Ace?
02:59It's too good.
03:00The curry itself is sweet.
03:02The spiciness of the Mabo paste is good.
03:05It's good.
03:06It's Mabo Curry.
03:08I shouldn't say this,
03:10but I've seen this before.
03:12I've never seen it before.
03:14I thought it would be more surprising.
03:16I'm sorry.
03:17I'm sorry.
03:18It's still brown.
03:20We still have two toppings.
03:23It's still brown?
03:25You can still eat it.
03:27Can you put black soil on it?
03:30I can't.
03:35It's brown.
03:36I'm sorry.
03:37I'm sorry.
03:38I'm sorry.
03:40Cheese croquette.
03:43Chicken Nanban.
03:46If you put these two toppings,
03:48you can make a browner Mabo Curry.
03:52That's amazing.
03:55Actually, Chicken Nanban Curry is a local dish of Miyazaki Prefecture.
04:00This shop specializes in Chicken Nanban Curry.
04:06I see.
04:08Chicken Nanban and Cheese Croquette are the most popular toppings in this shop.
04:14They won the gold medal at the Grand Prix.
04:20I'll eat Nanban.
04:30This is amazing.
04:31You put too much in your mouth.
04:33I can't speak.
04:34I put too much in my mouth.
04:38I can't speak.
04:39You put too much in your mouth.
04:41I can't speak.
04:43I can't speak.
04:44First, marinate the chicken for three and a half minutes.
04:49Then, marinate it for one more minute and a half.
04:53By marinating it twice, the outside will be crispy and the inside will be juicy.
04:58Then, add sweet and sour sauce made from bonito.
05:04The combination of the umami of the soup stock and the spicy roux is excellent.
05:09The croquette is wrapped in a large amount of cheese and potatoes.
05:16At first, it smells like Mabo.
05:20It goes well with it.
05:21The sweetness of the curry is just right.
05:24Mabo's bitterness and umami.
05:26I feel like I can eat it all.
05:28I'm getting hungry.
05:31The more you eat, the more you get hungry.
05:34It's great.
05:35Chicken Nanban is great.
05:38I love Chicken Nanban.
05:39I love Chicken Nanban, curry and Mabo Tofu.
05:43It's a dream.
05:44The inside is so delicious.
05:45The inside is so delicious.
05:46The inside is so delicious.
05:47The inside is so delicious.
05:48The inside is so delicious.
05:49The inside is so delicious.
05:50Who said that?
05:52It looks like a large portion.
05:54It's great.
05:56The sweetness of the curry, the spiciness of Mabo, the sourness of Chicken Nanban, and the texture of the croquette.
06:03It's a dish that can be enjoyed to the end.
06:10I can eat it.
06:11It's great.
06:12I ate it all.
06:14Thank you very much.
06:17I ate it all easily.
06:19Is this the best gourmet location?
06:22It's the best.
06:25Next, we will investigate the revolution of shellfish in 369 stores in Niigata.
06:34Who is it?
06:35Hello, I'm Kunikazu Katsumata, who loves brown food.
06:38Nice to meet you.
06:40This year, Kunikazu Katsumata appeared in a brown outfit.
06:46I like brown food.
06:47I like beef stew.
06:48I also like hamburg steak.
06:50Tonkatsu with demi-sauce is delicious.
06:54And the idol group I was in.
06:57CHA-CHA.
06:59I think they have something to do with CHA-CHA.
07:04Are you going to shoot a video?
07:09I came to this store in Arashiyama.
07:14There are many seats in the store.
07:17What is the brown food you are looking for?
07:23This is brown.
07:25Please look at the camera.
07:28Unagi is brown.
07:31I often go to this store.
07:33This store is a chain store specializing in eel.
07:40In two and a half years, this store has opened 369 stores nationwide.
07:47The number of stores is increasing.
07:49That's amazing.
07:50There are many stores.
07:53There are currently 63 stores in Kansai.
07:57The food was delicious.
07:58The amount of food was large.
08:00And the price was reasonable.
08:03It was fast, but it was delicious.
08:06Every time I come to Arashiyama, the food is delicious.
08:10The food here is very delicious.
08:13The food is fast.
08:17There is a difference between Ami, Joe and Toku.
08:20The type of eel is different.
08:22Ami is a light eel with little fat.
08:26Joe is a large eel with a lot of fat.
08:31Toku is a large eel with a lot of meat.
08:37You can choose the eel you like.
08:40The size of the eel is important.
08:44The cheapest eel is 1,600 yen.
08:48The price of a normal eel is half the price.
08:51Is this eel?
08:52This is eel.
08:53This is not a different eel.
08:55This is a different eel.
08:57This is eel.
08:58This doesn't look like a crab.
09:01This is a normal eel.
09:03I ordered Joe's eel.
09:07I have to wait 5 minutes.
09:09I'm sorry to keep you waiting.
09:10You are early.
09:115 minutes?
09:12This is Joe's eel.
09:18This is a metallic eel.
09:20This is a metallic eel.
09:21This is dazzling.
09:23This is dazzling.
09:25This is delicious.
09:27This is a cheap, fast and delicious eel.
09:33This is a large eel.
09:36This is 2,900 yen.
09:39This is cheap.
09:41This is 2,900 yen.
09:42Can you cook this fast?
09:44This takes 40 minutes.
09:46Is this raw?
09:48This is raw.
09:49Is this real?
09:56This is delicious.
09:59This is very delicious.
10:01The work of steaming and baking is done well.
10:05The meat is fluffy.
10:07The oil on the eel is beautiful.
10:09When I put it in my mouth, it melts like cream.
10:12why?
10:14It's been 5 minutes, right?
10:16That's right.
10:17What does this mean?
10:19Can you call a chef?
10:21I don't have a chef.
10:23I'm scared.
10:25I'm scared.
10:28Only a chef can come here.
10:36In the second half of the year, he opened 369 stores.
10:39He is a very popular eel chain.
10:41What is the secret of his deliciousness?
10:46I don't have a chef.
10:48I'm scared.
10:50I'm scared.
10:52I don't have a chef.
10:54Only a chef can come here.
10:57He has been a chef for 3 years.
10:59He has been a chef for 8 years.
11:01He has been a chef for 1 lifetime.
11:03He has a deep cooking.
11:05What does he mean by that?
11:09There is a secret in the kitchen.
11:11I asked Yamamoto to show me.
11:16There is no one here.
11:18There is no one here.
11:19How do you make delicious eel?
11:22This machine is used to steam and bake.
11:26Is it one machine?
11:27It's one machine.
11:28I prepare the steamed eel in advance.
11:31I see.
11:32After ordering it, I put it in here.
11:36I bake it for 4 minutes and serve it.
11:38That's how it works.
11:40It's all set up.
11:42If you press the button, you can make delicious eel.
11:46It opens every other day.
11:48It opens every other day?
11:49That's right.
11:50It's amazing.
11:51It's a secret weapon that does everything from steaming to baking.
11:56The eel is processed overseas, so it doesn't need to be cooked.
12:01After baking, all you have to do is apply the sauce and serve it.
12:06This is the reason why the eel is famous.
12:15It's delicious.
12:17I didn't apply too much sauce.
12:20It's not too sweet.
12:21It's perfect.
12:22It's just right.
12:23It's not too soft.
12:25It's also fluffy.
12:28You can make delicious eel in a short time with this secret weapon.
12:32That's right.
12:33Anyone can make the same quality eel.
12:36That's the best part.
12:38That's right.
12:39Did you use to be a chef?
12:41No, I wasn't.
12:42I was an amateur chef.
12:44That's why you can do it.
12:46That's right.
12:47If you can do it, it's a great success.
12:49Thank you very much.
12:52Let's ask the guest, Umika Kawashima.
12:56What kind of job did President Yamamoto, who revolutionized the eel industry, do?
13:03What kind of job did President Yamamoto, who revolutionized the eel industry, do?
13:09What kind of job did President Yamamoto, who revolutionized the eel industry, do?
13:19The answer is...
13:20I used to be a franchise consultant.
13:23I helped to create a franchise.
13:26It had nothing to do with me.
13:27It's a job that advises franchise management.
13:32I created a franchise myself.
13:36If you can do it, it's a great success.
13:39Thank you very much.
13:40That's great.
13:42With his long-established know-how,
13:44even people who have no experience in restaurants can easily open a restaurant.
13:51These two, who run Arashiyama, were originally sports instructors.
13:58That's great.
14:00Weren't you worried about opening a restaurant after two days of training?
14:04Actually, there was a group of LINE members for FC owners.
14:08There were about 700 people.
14:10The headquarters shared the necessary information.
14:14I see.
14:15The members who do the same thing exchange information and help each other.
14:19That's right.
14:20You were a consultant, so you had that kind of skill.
14:25You don't compete with the restaurant.
14:27The restaurant becomes a team.
14:29That's right.
14:31By the way, it's a chain store.
14:33It costs 3.5 million yen including the training fee.
14:36It costs 10 million yen including the preparation fee.
14:40How much do you think you can pay for 10 million yen?
14:43It's important.
14:45It depends on the interest rate, right?
14:47That's right.
14:48Don't you all do this?
14:52There are many people who work as entertainers.
14:55That's right.
14:57There are many customers who come to the theater.
14:59That's right.
15:00You can get a part-time job.
15:02Let's do it.
15:06Why is brown food delicious in the first place?
15:10I asked Aya Sumiyama, a professor at Soai University, who is familiar with ingredients and cooking methods.
15:18The reason why brown food is delicious is because there is a maillard reaction.
15:22You're right, Yamaguchi-san.
15:24What is maillard reaction?
15:26It's a difficult word.
15:29Baked goods, hamburgers, baked meat, bread, cakes, and cookies all have a maillard reaction.
15:36Maillard reaction is a reaction in which amino acids turn brown due to heating.
15:42This reaction gives off a fragrant aroma and stimulates appetite, making brown food delicious.
15:51To put it simply, people feel more delicious when they get burned by food.
16:01Next is a brown lunch that costs a lot of money.
16:07It is located in the residential area of Toyonaka City, Osaka.
16:12What is a brown lunch where customers heat up in a place that is not underground?
16:18Let's investigate.
16:21Hello, I'm Ai Sakai of Yoshimoto News Agency.
16:26Today, I want you to wear plain clothes and make-up as plain as possible.
16:43I feel like I'm naked.
16:46You feel like you're naked?
16:49I'm sorry, but this store is busy and embarrassed.
16:54We can't deal with customers in the store.
16:58I want you to bring this and report to us.
17:04Are you alone?
17:06I'm nervous.
17:09Actually, it's okay to report to this store.
17:13However, I can't deal with the busyness and embarrassment.
17:17It's okay if you take a selfie with other customers.
17:24Let's start infiltration.
17:29First of all, we collect information from the customers in line.
17:34Do you know this store?
17:37I saw it on Instagram.
17:40What kind of food was on the menu?
17:42A lot of food.
17:45A lot of food?
17:50Hello.
17:52How often do you come here?
17:54This is the third time.
17:56This is a regular customer.
17:58It's dangerous.
18:00It's dangerous.
18:02It's dangerous.
18:04It's dangerous.
18:08While I'm walking...
18:12It's one.
18:18It's full.
18:21Yes.
18:23When I arrived at the table, I checked the menu.
18:27What's on the menu?
18:29This is what everyone asked for.
18:32Lunch is on me.
18:34I'm looking forward to what's on the menu.
18:39Excuse me.
18:43I'd like to have lunch on me.
18:46Be careful.
18:48Stop it.
18:51Did you choose death?
18:53Are you okay?
18:56Isn't it 500 yen here?
19:00I don't think so.
19:02I'm just looking around.
19:05That's right.
19:09It's the first time.
19:14What kind of food is on the menu?
19:17It's dangerous.
19:19It looks dangerous.
19:21It's here.
19:29Look at this.
19:31Wait a minute.
19:33You can climb.
19:35How many dishes are there?
19:38That's great.
19:40There are eight dishes and a large amount of rice.
19:44It's not a brown dish.
19:47It's not that expensive.
19:51It's a little expensive.
19:55It's 1,200 yen.
19:58It's not expensive at all.
20:01It's okay.
20:10What's wrong?
20:12Are you okay?
20:14Wait a minute.
20:17I thought this was the end.
20:20It's brown.
20:22It's brown.
20:25I know the amount is strange.
20:28What is it?
20:30What is it?
20:38It's a popular brown dish in Osaka.
20:46It's a joke.
20:49It's a brown dish that fills the table.
20:52What is it?
20:53This is what it is.
20:57There are a lot of dishes.
21:00There are 10 dishes on the plate.
21:04Stir-fried pork with ponzu sauce.
21:06There are five dishes of fish.
21:09There are five dishes of bonito.
21:12There is also a soup curry.
21:15There is also a curry.
21:18That's all.
21:21Is this a hamburger?
21:23That's right.
21:25That's right.
21:27Who is this?
21:30Look at this.
21:33There are 14 dishes.
21:35This is about three servings.
21:39There are seven dishes of KOBACHI.
21:41There are six kinds of eggs.
21:45This is 1,300 yen.
21:47Each dish is one meal.
21:50The croquette and fried fish are brown.
21:54This is a large meal for students in the neighborhood.
22:00This is a small amount.
22:03This is 750 yen.
22:06This is cheap.
22:08What should I eat first?
22:10This is fried chicken.
22:14I ate this in one bite.
22:17This has a strong taste.
22:19This is very delicious and crispy.
22:22This is a hamburger.
22:24This is too big.
22:28This looks delicious.
22:31This is delicious.
22:34All the dishes are delicious.
22:38This is not only a strong taste, but also a curry taste.
22:44This is a dish that is calculated so that you don't get tired of it until the end.
22:48This is a fresh-boiled egg.
22:50This is a brown dish.
22:53This is a KOBACHI.
22:55This is a brown dish.
22:58This is delicious.
23:01I eat this.
23:04AI continues to eat brown food.
23:0730 minutes later.
23:11I'm sorry.
23:19Please give me this.
23:22This is okay.
23:24Can I take this home?
23:28Yes.
23:31This is very delicious.
23:35The remaining dishes can be taken home.
23:39Thank you for the meal.
23:41How was it?
23:44I'm out of breath.
23:46I lost.
23:48Did I lose?
23:50I want to eat more.
23:52I can eat this for a while.
23:55Next is the second round of brown sweets.
24:01First is a reservation.
24:04Brown cake.
24:09I came to this shop in IZUMI-SHI, OSAKA.
24:14It looks like a regular cake shop.
24:19I've been waiting for a long time.
24:21Thank you very much.
24:25I've been waiting for a long time.
24:28Can I make a reservation for this?
24:31Thank you very much.
24:33I'll take a picture.
24:35I'm sorry.
24:37I've been waiting for a year and a half.
24:39That's right.
24:41What is this?
24:44There is a brown cake that has been waiting for two years.
24:50I asked the person who actually got it.
24:54I've been waiting for two years.
24:56When I eat it, it melts in my mouth.
25:00It's very delicious.
25:02I made a reservation and waited for two years.
25:04Is this the second time?
25:06Yes.
25:07It's been a long time.
25:09I've been waiting for a long time.
25:12I've been waiting for a year and a half.
25:15That's why you took a picture.
25:17I brought the picture I took last time.
25:22I was looking at it.
25:24I'm stupid.
25:26It's delicious.
25:30I want to eat it even if I wait two years.
25:33The brown cake that has been waiting for two years is here.
25:41What is this?
25:43This is a brown chocolate cheesecake.
25:46It costs 2,500 yen.
25:48This is an apricot jam with a refreshing scent on the top.
25:54Only the owner and his son are making it.
25:59It's been waiting for two years.
26:03There is another reason.
26:06I use chocolate from France.
26:10This is a very expensive chocolate.
26:13If I make it every day, my shop will go bankrupt.
26:17It's expensive.
26:19That's why I make it once a week for a limited time of 50 pieces.
26:25Butter is used to make French chocolate.
26:30This is twice as big as a normal cheesecake.
26:34This is a chocolate cheesecake that has been waiting for two years.
26:39What does it taste like?
26:42Of course, the staff couldn't get it.
26:45The two people who answered the interview earlier asked for it.
26:50Stop it.
26:53He took a video of him eating it at home.
26:59It's soft.
27:02It's soft.
27:05I want you to eat it.
27:09This is delicious.
27:11I can eat this for two years.
27:14I can eat this for ten years.
27:17This is good.
27:19He is a good parent.
27:21This is a chocolate cheesecake that has been waiting for two years.
27:26Let's eat this.
27:35I eat this.
27:42This looks delicious.
27:45This is delicious.
27:48This is soft.
27:50This is not too sweet and has a strong scent of chocolate.
27:53This is very delicious.
27:55It was worth waiting for two years.
28:00I will make a reservation and buy it two years later.
28:09Everyone is an actor.
28:12There is no such good family.
28:15This is a chocolate cheesecake that he wants to eat even if he waits for two years.
28:18He makes a phone call from the store before he receives it.
28:22Sometimes this happens.
28:24If you remember, you can call me and say that your phone number has changed.
28:29But if you forget to make a reservation, you can say that you are not tired at the moment.
28:35You can get in touch with the library.
28:38In addition, this macro.
28:41You can't do this to a customer who made a reservation two years ago.
28:48Let's go to KAWASHIMA OMIKA.
28:52It's hard to wait for two years.
28:55What is this?
28:57What is this?
29:01Is this a mosquito net?
29:06What is this?
29:08What is the correct answer?
29:10You can make a reservation for a customer who made a reservation two years ago.
29:18The current price is 2,500 yen.
29:22What was the price two years ago?
29:30It was 2,500 yen.
29:33No matter how much the price goes up, you can only sell it at the price you made a reservation.
29:41What does it taste like?
29:43I wanted to bring it to the studio, but I couldn't because I waited for two years.
29:48But this is delicious.
29:50What is this?
29:52I've eaten this before.
29:54This is amazing.
29:56This is a gift.
29:58This is like a souffle.
30:00The taste of chocolate disappears.
30:02But after opening it, the bitter taste of chocolate comes out.
30:07I thought that chocolate was the main character.
30:09But this is a cheesecake.
30:11This is a very good sweet.
30:15I want people who really like this to eat this.
30:18I want people who understand this.
30:22Next is the ZEPPIN parfait.
30:28This shop is located in KARAHORI, a city where you can spend a relaxing time.
30:36This is the main store of KARAHORI, which opened in 1939.
30:43This is a chocolate specialty store in Kansai.
30:47This is a luxurious shop where you can enjoy real European chocolate.
30:53What can you eat with such a big mouth?
31:05Eat it quickly.
31:08Take a big bite.
31:13It's dangerous to take a big bite.
31:16In fact, even in normal business.
31:20What is this?
31:21This is amazing.
31:23This is running.
31:26What is this?
31:29I was surprised at first.
31:31This is running.
31:33I was wondering what this was.
31:36I thought this was a box.
31:41This is a chocolate parfait.
31:46Why are you in such a hurry?
31:50I want people to eat chocolate before it hardens.
31:54You were in a hurry to eat chocolate before it hardens.
31:56Chocolate hardens in 10 seconds.
31:58Recently, it has become a hot topic on SNS.
32:02Chocolate hardens in 10 seconds.
32:0410 seconds?
32:07Hot chocolate is cooled in ice cream.
32:11After a while.
32:13How is it?
32:15This is hard.
32:18I was in a hurry to eat chocolate before it hardens.
32:25Is there anything wrong with this?
32:28The chocolate on top is made in Belgium.
32:32It contains 5% more lactobacillus than normal.
32:39Under the chocolate, various fruits such as chocolate jelly, apples, and pineapples are used.
32:47You can enjoy it until the end.
32:50The chocolate specialty store is particular about brown.
32:58This is called tempering.
33:01Is this tempering?
33:03You are in a hurry.
33:05This is not tempering.
33:07You are in a hurry.
33:09You are in a hurry.
33:11Cacao butter is contained in chocolate.
33:14It hardens in this way.
33:17By adjusting the temperature, the molecular structure of the chocolate is organized.
33:23Please talk to the item.
33:25I have a different mind.
33:27I have a different mind.
33:29You talk without thinking about me.
33:33Tempering is the process of mixing chocolate to adjust the temperature.
33:41By doing this, the chocolate will be smooth and beautiful brown.
33:49This is a chocolate parfait.
33:55You are in a hurry.
33:58You are in a hurry.
34:00You are in a hurry.
34:04This is delicious.
34:06You are in a hurry.
34:08You are in a hurry.
34:10You are in a hurry.
34:12How is it?
34:17I'm happy.
34:19This is like raw chocolate.
34:23This is delicious.
34:25I was surprised.
34:28Thank you very much.
34:30Do you do this at the store?
34:32Yes, I do this every day.
34:34Is it different to temper here?
34:36I can't run with a fan.
34:39This is difficult.
34:41Next, I will ask MAKI to do this.
34:46Please wait a minute.
34:48UJIERA is in a hurry.
34:50Is your boss like this?
34:52Leave it to me.
34:54Leave it to me.
34:57He is fast.
34:59UJIERA will challenge this.
35:04Please start.
35:09He is in a hurry.
35:11He is in a hurry.
35:15He is in a hurry.
35:17He is in a hurry.
35:19He is in a hurry.
35:21He is in a hurry.
35:25Are you okay?
35:29I'm scared.
35:31How was UJIERA's running?
35:33It was great.
35:35Thank you very much.
35:36I used it as a reference.
35:38Where?
35:40He is tall, so he is fast.
35:42I used it as a reference.
35:47Next is the adult pudding.
35:53This is brown.
35:54This is brown.
35:58This is brown.
36:01This is a nostalgic atmosphere.
36:05This pudding has a different taste.
36:09I have never seen this before.
36:12I was impressed.
36:14This is an adult pudding.
36:16I have never eaten this.
36:19I want to eat this when I come here again.
36:22Thank you for waiting.
36:24This is a handmade custard pudding.
36:28This is amazing.
36:30This is brown.
36:32This is a brown pudding.
36:36What is on top of this?
36:38This is shaved ice.
36:42This is caramel sauce.
36:44This is honey.
36:46This looks delicious.
36:49What is the characteristic of this pudding?
36:55This is soft.
36:57What is this?
36:59I don't know if I can say this.
37:01This is like tofu.
37:03I think it's better to say that.
37:05The amount of egg yolk is doubled.
37:09This makes the dough thick.
37:13Pour hot water into the mold.
37:16Bake in the oven for about 50 minutes.
37:23This is a soft texture.
37:29The bitterness of caramel is also delicious.
37:32This is a good bitterness.
37:34This is an adult pudding.
37:37I am particular about caramel.
37:43How do you make caramel?
37:46Heat granulated sugar and water.
37:51This will cause a caramel reaction.
37:55What is a caramel reaction?
37:58Heat granulated sugar.
38:01This will cause a oxidation reaction and a dehydration reaction.
38:04This is a reaction.
38:08Ask Professor Sugiyama about caramel reaction.
38:12A caramel reaction is a reaction that turns brown when heated with sugar.
38:17This is different from the Eilert reaction.
38:20This is a reaction that causes bitterness.
38:23This is a deep taste with a unique savory flavor.
38:27It's not just a matter of heating.
38:31If you heat it too much, it will only be bitter.
38:34It is difficult to adjust the timing.
38:37In LUPRA, the caramel reaction is stronger than that of ordinary pudding.
38:43It is heated to the point where it becomes bitter.
38:46The timing to stop the reaction is important.
38:49Add water at this time.
38:53Please be careful.
38:56This smells good.
38:59This is the secret of the adult taste of pudding.
39:03If there is such an attraction in UNIVERSE, it will be sold out.
39:07It smells good.
39:09Next is a specialty store that is rare.
39:16I came to this store.
39:18This is a 5-minute walk from Hankyu Karasuma Station.
39:21This is the store in front of the long alleyway.
39:28The store is full every day.
39:30What kind of specialty store is this?
39:34I come here two or three times a month.
39:38This is the only store I know.
39:42There are stores in Hokkaido and Sendai.
39:48I think it's rare.
39:50I came here.
39:52What is brown?
39:55Everything is brown.
40:01What is the most popular brown food in Kyoto?
40:06I came here.
40:08What is brown?
40:11Everything is brown.
40:15What is the most popular brown food in Kyoto?
40:21This is brown rice and brown miso soup.
40:27This is a miso soup specialty store that opened last year.
40:31This is a miso soup with eight kinds of miso from all over Japan.
40:37This is only three kinds of brown mixed rice.
40:42This is a miso soup with Jouetsu miso from Niigata.
40:47This is a miso of rice malt made from high-quality rice.
40:52This has a rich taste.
40:55ITADAKIMASU.
41:00This is delicious.
41:04I think Niigata has a strong taste.
41:08This is a light taste of miso.
41:11All the ingredients in miso soup are in it.
41:16What is this?
41:18This is a sweet potato.
41:20Do you put sweet potatoes in miso soup?
41:22I put a lot of sweet potatoes in miso soup.
41:24This goes well with miso soup.
41:31This goes well with miso soup.
41:34The sweet taste of sweet potatoes and miso soup are like potage.
41:39Japanese people have a different feeling about miso soup.
41:43Japanese people have a different feeling about miso soup.
41:46This is a miso soup that goes well with tuna rice.
41:51This is a healthy miso soup.
41:54Many young women are interested in this miso soup.
41:56Maeda, who came up with this miso soup.
42:01I am a miso lover.
42:05Are you a miso lover?
42:08I bought miso at the end of my trip.
42:11I like to eat miso at home.
42:14There are many kinds of miso.
42:17I want everyone to know the depth of miso.
42:21That's right.
42:23These are the 8 kinds of miso that Maeda selected from all over the country.
42:28It's completely different.
42:30Each has a completely different taste.
42:35This is a sweet potato miso soup using Kagoshima prefecture's wheat miso.
42:41Since the amount of malt is increased according to the warm climate, the ripening period is short and the sweetness is strong.
42:50This is the miso soup of HACCHO MISO, which is often seen in the Chukyo region.
42:56It has a strong richness and acidity that condenses the umami of soybeans.
43:00The sweetness is low and the unique flavor has a bitter taste.
43:08This is good.
43:11His reaction is funny.
43:16This is a delicious taste.
43:19This is delicious from the first bite.
43:22The role of miso should be changed at home.
43:25That's right.
43:26By the way, the brown color of miso depends on the response of the person.
43:33Amino acid, which is included in soybeans and malt, reacts quickly at the stage of fermentation and becomes brown and fragrant.
43:44Miso is also important.
43:46Brown is the most delicious, isn't it?
43:48That's right.
43:49All kinds of miso have their own characteristics.
43:53That's interesting.
43:54How many kinds of miso do you have at home?
43:56I have two kinds at home.
43:59I also have my own miso.
44:03This is an almond that doesn't use soybeans.
44:06I've never heard of it.
44:07This is a miso.
44:08It changes the beans themselves.
44:10I don't know if it's okay to call it miso, but I don't use soybeans.
44:16There are eight kinds of miso soup in this shop.
44:20All of them are popular.
44:23However, white miso is the most popular for tourists.
44:28That's right.
44:29This is white miso.
44:31White miso, which is common in Kyoto, is made by boiling the soybeans rather than steaming them to suppress the Maillard reaction.
44:42Why is white miso popular in Kyoto?
44:45It's a heritage from the Heian period.
44:47Miso is a gift from God.
44:51It is said that white miso became popular because God liked white miso.
44:56Is that so?
44:58It is said that God likes white miso, which is said to be a sacred color.
45:03In Kyoto, there is a custom of offering white miso to God on New Year's Day.
45:08It is said that white miso became popular from that custom.
45:13Next, French make-up arranges maporitan in brown.
45:19What's the name?
45:20Chaporitan.
45:21Chaporitan?
45:22Chaporitan?
45:23It sounds like it exists.
45:25Did you know?
45:26It will be browned with demi-glace sauce.
45:29I see.
45:31Use demi-glace sauce to make the taste of adults.
45:36In this maporitan, a meatball is kneaded with salt and pepper on minced meat.
45:42The colder the minced meat, the better.
45:46Hamburg steaks with juicy meat juice are made with cold minced meat.
45:58After adding eggs and breadcrumbs, a brown seasoning is added to the secret ingredient.
46:04This is miso.
46:07Miso is aged and fermented, so it is brown.
46:12This color is delicious.
46:14This is the proof of the difference.
46:17In addition, the texture is added by mixing thin brown ingredients.
46:22Texture is essential in cooking.
46:28The difference between having this and not is the difference in temperature.
46:32After rounding it to an easy-to-eat size, bake it on a strong fire.
46:38The color of the minced meat is also a seasoning.
46:47This alone looks delicious.
46:51It is OK if the surface is browned.
46:56Next is the easy-to-make demi-glace sauce.
47:01Heat the butter and flour in a ratio of 2 to 1.
47:07Pay attention to the brown color.
47:11This is brown.
47:16The color is completely different.
47:19The higher the temperature, the higher the speed.
47:23Is this OK?
47:26This is OK.
47:28Is it better to reduce the firepower?
47:31It is OK to reduce the firepower.
47:34The result is the same.
47:36The color has changed at once.
47:39Add tomato paste to this.
47:44This is just right.
47:45If you add tomato paste to a place where the temperature is high, the sourness of the tomato paste will disappear.
47:52It smells good.
47:55Turn off the fire.
47:56Add Worcestershire sauce and water.
47:59Turn on the fire again and return the meatball.
48:02Add brown ingredients to make the taste deeper.
48:07What is this?
48:11What is this?
48:12What is this brown ingredient?
48:14This is curry powder.
48:18Please announce the correct answer.
48:21The correct answer is this.
48:25I thought I got the correct answer.
48:32This is a brown Napolitan.
48:35What is this brown ingredient?
48:39This is this.
48:42Is this chocolate?
48:45The sweetness of the chocolate makes the taste deeper.
48:51Please add only a little chocolate.
48:55Please add only chocolate.
48:58I missed it for a moment.
49:01Please miss it.
49:03Make a simple Napolitan with ketchup.
49:08Put this in a bowl.
49:11Put this in a bowl.
49:13This is a Napolitan.
49:17This is a Napolitan.
49:21Thank you very much.
49:25ITADAKIMASU.
49:31This is delicious.
49:34This is delicious.
49:37This is a deep taste that you can't think of in a short time.
49:41This is a great meatball.
49:43This has a good texture.
49:46This has the effect of chocolate.
49:50How much chocolate should I add?
49:52Please add only chocolate.
49:55Next week.
49:56The products to be sold at supermarkets will be released.
49:59The sauce of grilled meat is delicious.
50:02The fried rice is also delicious.
50:09This is a good project.