Category
📺
TVTranscript
00:00In February of this year, in Ryogoku, Tokyo,
00:04Hashiyasume-san's hometown,
00:07the udon restaurant Tsukesan Udon,
00:09which is the home of the Fukuoka Udon Association,
00:11opened for the first time.
00:13In addition, in Saitama Prefecture,
00:15which is in the eastern part of Japan,
00:17Tsukayashi's Nibouton,
00:19which is the hometown of Yumura-san,
00:21opened a local udon restaurant in the prefecture.
00:24Three years ago,
00:25the udon republic was declared.
00:29In order to repaint the image of the udon power in Japan,
00:32the udon industry in Japan
00:34seems to be getting excited in recent years.
00:38In the midst of this,
00:39Kagawa-ken is the best in terms of udon.
00:42I want you to try it.
00:45He loves the cold udon no matter what.
00:49I just swallow the udon.
00:51I don't bite.
00:52I don't bite.
00:54Kagawa-ken faces udon more than anyone else.
01:02I don't bite.
01:04The udon industry in the prefecture
01:06is going through a new era.
01:09First, let's ask the Sanuki Corps
01:11who were near the port.
01:14Is there any big news
01:16about the udon industry in Kagawa recently?
01:19Big news?
01:21Hanamaru Udon was originally founded in Kagawa.
01:24The head office moved to Kagawa.
01:26I think it's New Year's Day this year.
01:28I came back to Kagawa.
01:31New Year's Day?
01:32I'm happy.
01:33The first high school student
01:35came back to Kagawa.
01:39Actually, in January this year,
01:41Hanamaru Udon, which has more than 400 stores nationwide,
01:46moved to Takamatsu City,
01:48which is the birthplace of udon.
01:51In addition...
01:53I think there are more young people
01:56in the Reiwa era who have their own store.
01:59There are a lot of strange managers.
02:03I feel like there are a lot of people
02:06who are too particular about good things.
02:09Yes, there is an open rush of new stores in Kagawa.
02:13More than 500 stores have been established.
02:15Hanamaru Udon is on the rise.
02:20In Saitama Prefecture,
02:22people are trying hard to buy udon noodles
02:24in Kagawa Prefecture.
02:26What are you talking about?
02:28I can't buy it.
02:30Recently, a lot of expensive udon shops have come out.
02:33It seems that the status has risen a little.
02:36I thought it was cheap, but it was a big mistake.
02:39It's evolving more and more.
02:42I won't lose.
02:43The new common sense of the udon kingdom.
02:47Sanuki Udon is on the front line.
02:50I'm sorry to cross the line.
02:51I'm from Makuhari.
02:52No, no, no.
02:53I'm from Kagawa.
02:54I'm going to say a lot of things,
02:56but I think the post is the best.
02:59Do you really think it's beautiful?
03:01Yes.
03:02Which one is it?
03:05What kind of evolution is it?
03:09What's new?
03:11The texture is fluffy.
03:14It's like a new texture.
03:17It's chewy and soft.
03:20It's not like you just need a waist.
03:22It's very chewy.
03:24It has a great waist.
03:26It's really well balanced.
03:29Even if it's called Sanuki Udon,
03:31it keeps the tradition,
03:33but it's updated to a new shape.
03:36There are many udon shops
03:38that try to keep the tradition.
03:42Speaking of Sanuki Udon,
03:44a strong waist should have been the identity.
03:48So the next day,
03:50when it was snowing in Kagawa,
03:52I went to Setobare.
03:55What is it?
03:57A mysterious new texture udon
04:00in a cave.
04:02How long have you been waiting?
04:04An hour and a half.
04:05An hour and a half?
04:06I've been waiting for an hour and a half.
04:08An hour and a half?
04:10Setobare, which was renovated three years ago,
04:13is the forefront of Sanuki Udon.
04:16What kind of udon is it?
04:18It's called Bukkake.
04:20Bukkake.
04:21Is this it?
04:23It has a lot of soup.
04:25It's a Sanuki-style Bukkake Udon.
04:27It looks delicious,
04:29but it's definitely delicious.
04:31It looks really good.
04:32However, not only does it look fancy,
04:35but the way it slurps the udon
04:38is also the same as the Sanuki Udon.
04:41The new texture is not transmitted at all.
04:46I didn't have this kind of udon.
04:48Is that so?
04:49It's different.
04:51It's different.
04:52It's delicious.
04:53It's delicious.
04:54It's good that it's a little hard, right?
04:56But it's soft.
04:58It's really soft.
05:00When you eat it,
05:02it's chewy.
05:04There are two textures.
05:06At first, it's soft,
05:08but when you chew it, it's firm.
05:10It's amazing that softness and firmness coexist.
05:13It's revolutionary.
05:16What is the secret of the udon
05:18that makes people say that it is revolutionary?
05:22I think there is a lot of water.
05:24Plus the morning kneading.
05:27What is morning kneading?
05:30There is morning kneading and night kneading.
05:35I think the biggest feature of morning kneading
05:39is that it makes the noodles moist.
05:43Morning kneading is literally
05:45making udon dough in the morning before the store opens.
05:49Setobare's dough
05:51has a higher water absorption rate than conventional Sanuki Udon.
05:55By morning kneading the dough with more water and less salt,
06:00the aging time is shorter
06:02and it becomes more moist.
06:05Is there such a difference?
06:07This comes out.
06:10When it becomes the final udon,
06:12it becomes a completely different thing.
06:15And by boiling the noodles a little thinner
06:18for about 2 minutes longer than the conventional Sanuki Udon,
06:22it becomes the only new texture udon
06:25with softness and firmness.
06:28The noodles have a two-layer structure
06:30and have a different double texture inside and outside.
06:34This is the secret of Setobare's udon,
06:37which is called MUNUMOCHI.
06:41The local soccer team is still investigating.
06:44New information from a supporter named Kamata Maru.
06:49The simple one is KAKE UDON.
06:52There are a lot of variations of that.
06:56Like putting butter on it.
06:58KAKE.
07:01There are more fashionable menus.
07:05Apparently, the new genre is emerging,
07:09aiming for the position of the two real signs,
07:12which is the biggest force.
07:16Mr. YOKOKURA UDON,
07:19who has been in the industry for more than 100 years,
07:22is said to be the oldest Sanuki Udon shop in Japan.
07:25We asked him about the latest Sanuki Udon.
07:30I got a hint from the food industry,
07:33which is not udon.
07:35I think there is a movement to work on it.
07:40For example, if the score of KAKE UDON is 100 out of 100,
07:43all the other shops will be over 90.
07:46The level is too high.
07:48It's difficult to discriminate there.
07:50The level is high.
07:52I think it's really high.
07:55Therefore, the owner of the shop
07:58changed the menu three years ago.
08:01The main dish was
08:03UDON with chicken char siu.
08:07And what?
08:09He's frying it.
08:12Is it a type of frying?
08:14I'm just saying it.
08:16Speaking of Sanuki Udon's topping,
08:18it should have been fried food.
08:21But it's chicken char siu instead of ramen.
08:24And he's frying it.
08:26It's exactly the new Sanuki Udon.
08:29The residents are eating it deliciously.
08:33The topping of Sanuki Udon
08:35was the image of tempura.
08:37But he's frying it here.
08:40The way he's frying it
08:43looks like the end of the century.
08:46This type of frying UDON
08:48is popular in SHIDAKAWA.
08:51Hey, are you serious?
08:53He's burning the noodles directly.
08:56Won't the noodles get burnt?
08:59It's okay if it gets burnt.
09:01It will be fragrant.
09:03This is how he eats it.
09:06He's been eating it since last year.
09:09But he didn't just aim for the appearance.
09:14Tradition is important.
09:17But I think it's the depth.
09:20You shouldn't just aim for the depth.
09:22If you expand the width,
09:24the shape will get bigger.
09:26Sanuki Udon is the best in the world of UDON.
09:28It's also the richest.
09:30I think it'll be over if it's just oil.
09:34I'll do something new there.
09:36I'll do some training.
09:38And then I'll fight for the next one.
09:42In addition to the tempura,
09:44there are other types of UDON.
09:46It's like carbonara.
09:48It's like UDON pasta.
09:51What? UDON pasta?
09:54The mysterious menu of UDON pasta
09:57is very popular.
10:00What is this?
10:03It's 8 in the morning,
10:05but there's a long line.
10:08The man who came from Sakaishi, Osaka.
10:12This is Kamabata.
10:14It's the most popular.
10:16I've been waiting for over 30 minutes.
10:19He's been in Osaka for a long time.
10:21He wants to eat UDON in a line.
10:24This is the famous UDON.
10:26Kamabata.
10:28There's butter on top of UDON.
10:31There's black pepper on top of it.
10:33It's a Western-style UDON.
10:36He puts an egg in it.
10:38He stirs it well.
10:40He seasons it with soy sauce.
10:43It's like carbonara.
10:45It looks delicious.
10:47Is this the right way to eat it?
10:49If it's delicious, it doesn't matter.
10:53He's still investigating.
10:55He met this person.
10:58He's Dr. Taro.
11:05Dr. Taro is a world-famous violinist.
11:10Dr. Taro is in Kagawa
11:13to play at the opening ceremony of the Shin Arena.
11:21After the ceremony,
11:23he met this person in his free time.
11:28UDON is special.
11:31I think there will be more and more new things.
11:33I'm from Osaka, so I like UDON.
11:36It's a different world.
11:38I love UDON.
11:40It's just that it's expensive.
11:43Then, he got information about UDON from his friend.
11:48UDON is developed by Kagawa.
11:52UDON is developed by Kagawa.
11:55UDON has a long history.
11:58Kagawa has developed the latest UDON.
12:03He went to the agricultural test site in Ayagawa,
12:08which is said to be the birthplace of SANUKI UDON.
12:13This is the famous SANUKI UDON.
12:17It's about 2.5 hectares.
12:19This area in the test site is all about SANUKI UDON.
12:23SANUKI UDON is in full bloom from autumn.
12:28The name SANUKI UDON
12:32is the name of SANUKI UDON, which Kagawa has been developing for more than 30 years.
12:39SANUKI UDON has relied 90% on foreign wheat.
12:44Therefore, all the people of Kagawa are happy to make their own wheat.
12:50It's a dream come true that a new variety has been created.
12:54I hope that many people will eat it in the future.
12:57I hope that many people will eat it in the future.
13:01The people of Kagawa are looking forward to this news.
13:04I want to eat it.
13:06I want to eat it.
13:08I want to eat it.
13:09I want to eat it.
13:11I want to eat it.
13:13I want to eat it.
13:15I want to eat it.
13:17I want to eat it.
13:20The future of SANUKI UDON was shining with maximum passion.
13:28I want to eat everything in the UDON area.
13:32There are many things.
13:35I want to thank the staff who made this VTR.
13:41Thank you very much.
13:43The UDON area continues to evolve.
13:46Every time I go back to Kagawa, I want to eat the updated UDON.
13:54I want to eat the new UDON.
13:56I want to eat the soft UDON.
13:59If you cut the cross section of SANUKI UDON, it will look like a railway.
14:06I want to leave the good points of SANUKI UDON.
14:09I want to make it softer.
14:11I want to make it a new genre.
14:13I want to make it delicious.
14:15I'm curious.
14:16It's not just about keeping the tradition.
14:19I think it's similar to music.
14:25SANUKI UDON is cool to keep the original style.
14:31SANUKI UDON absorbs various things.
14:35SANUKI UDON outputs it with its own filter.
14:39The style is cool.
14:41I think the current situation of SANUKI UDON is related to music.
14:47Please use this.
14:52The tradition of SANUKI UDON is a continuation of innovation.
15:02The tradition of SANUKI UDON is maintained and developed by innovation.
15:06That's great.
15:08I will do my best.
15:12We have seen many amazing evolutions of SANUKI UDON.
15:16SANUKI UDON is also popular in KUSUGAMI.
15:20SANUKI UDON is called TSUKEJIRU.
15:23SANUKI UDON is popular.
15:26SANUKI UDON is also popular in SHIRAKAWA.
15:31SANUKI UDON is popular in SHIRAKAWA.
15:37SANUKI UDON is still popular.
15:41SAITAMA is a UDON republic.
15:44When I was a child, a farmer gave me UDON flour.
15:49I made UDON at home.
15:52I was blessed with UDON flour.
15:58I relied on UDON flour 90% overseas.
16:03I was passionate about making UDON flour.
16:08SAITAMA doesn't want to lose to UDON.
16:11UDON flour is divided.
16:16UDON flour is not good in SAITAMA.
16:20People in OSAKA also like UDON.
16:23People in OSAKA also eat UDON.
16:26UDON is very close to me.
16:28The amount of UDON I eat is the same.
16:31I have a lot of love and respect for UDON.
16:35When I see UDON, I feel like crying.
16:39You have a lot of love for UDON.
16:41I am impressed by your words.
16:44I also feel the same way.
16:46Thank you very much.
16:49Thank you very much.
16:52The first person to appear is CHIBA.
17:02I was born in UMETATECHI in CHIBA.
17:06I grew up in UMETATECHI.
17:11Kamabata UDON.
17:14I have loved UDON since I was a child.
17:17I eat UDON with butter and soy sauce.
17:20I also eat UDON with rice cake.
17:22I ate UDON when I was in elementary school.
17:26I'm sorry, but UDON was born in Makuhari.
17:31I'm having a lot of fun.
17:36KENMIN KAGAWA loves UDON.
17:39He will eat UDON.
17:46KENMIN KAGAWA loves UDON.
17:49He will eat UDON.
17:52This is a morning snack.
17:55This is important.
17:57This is a morning snack.
18:03This is a morning snack.
18:07I am very happy.
18:09Let's eat this.
18:12What is the purpose of this?
18:14This is delicious if you put it all at once.
18:17This is good with ginger and green onions.
18:20This is also good with grated daikon.
18:24Please mix this.
18:27Let's eat this.
18:37This is very delicious.
18:40This has a new texture.
18:43This is soft.
18:49This is soft on the outside and soft on the inside.
18:53This is very delicious.
18:59This is very delicious.
19:03I can't stop eating this.
19:09This has a new texture.
19:14This has a different texture.
19:16This is very delicious.
19:18This is very delicious.
19:20This is very delicious.
19:23This is very delicious.
19:25This is very delicious.
19:27I'm shaking.
19:30This is very delicious.
19:32The value of this UDON has increased.
19:39Everyone is eating this.
19:42FUKUOKA KENMIN likes soft UDON.
19:46Of course, I also like strong UDON.
19:49I like both UDON and UDON.
19:52I really like both UDON and UDON.
19:56MAHIRU.
19:57I also like both UDON and UDON.
20:01I want to drink all the UDON and UDON.
20:04I eat this.
20:05You can't eat this.
20:09YOSHIKO.
20:10UDON was very voluminous and delicious.
20:14UDON was very delicious, but it was very ugly.
20:18I was very shocked.
20:22How about you, KENKUMARU?
20:23I regret it.
20:24I'm an Osaka person who likes UDON.
20:26I regret it so much that I want to say it.
20:30I was impressed when I saw KAGAWA's VTR.
20:33I cried.
20:35I didn't cry at all.
20:38You were crying.
20:40I was laughing.
20:43Did you cry?
20:45You were crying.
20:47Why can't you say such a thing normally?
20:54The secret of Osaka.
20:59This time, the secret of Osaka people's weakness.
21:04First of all.
21:07Osaka people are not good at speaking.
21:10Osaka people are not good at speaking.
21:19Osaka people are not good at speaking.
21:28There are people who speak in a low voice all over the country, but in Tokyo.
21:32When the other person's voice is low, do you say,
21:36I don't say it.
21:39There are people who speak in a low voice, but they don't speak in a low voice.
21:46I think the other person will be more considerate.
21:51Do you speak in a low voice?
21:53I'm scared.
21:54I can't say it.
21:56I don't speak in a low voice because I'm afraid of pressure.
22:01I was scared when I was told that Osaka people speak in a low voice.
22:06I don't speak in a low voice.
22:08Let's start the local investigation.
22:13I'm sure he'll say it.
22:15We have a staff who speaks in a low voice.
22:19The broadcast is scheduled for April 3rd.
22:22It's a small voice, but it's a loud voice.
22:28The couple, who were drinking juice,
22:32He's going to interview you.
22:36I'm interviewing an Osaka person.
22:40What are you interested in?
22:42You speak in a low voice.
22:48When the other person's voice was low,
22:50I asked him if he would speak in a low voice.
22:53I see.
22:56I can't hear you.
22:58You can hear me, right?
23:00I can hear you, but I can't speak in a low voice.
23:04Speak in a low voice.
23:07You don't have to speak in a low voice.
23:10You speak in a low voice.
23:15You speak in a low voice.
23:16I can't hear you.
23:18You speak in a low voice.
23:19What are you talking about?
23:21I've lived in Japan for three years.
23:23I don't speak in a low voice.
23:25You speak in a low voice.
23:27He got a lot of points.
23:30I don't think there's anyone in Tokyo who speaks in a low voice.
23:34That's right.
23:35If you don't speak in a low voice,
23:39It's a waste of time.
23:42If you speak in a low voice,
23:44I'll speak in a loud voice.
23:45Please adjust to this volume.
23:48I asked Mr. Shiratsuki why he pointed out.
23:54If you speak in a low voice,
23:58About 70% of people laugh.
24:00Everyone thinks you should speak so that they can hear you.
24:02If you speak in a low voice,
24:04That's how you say it?
24:06It's called Nakamori Akinaka.
24:08That's definitely a bad thing.
24:11In addition, this program is finally a professional group.
24:16They may have found the biggest weakness of Osaka residents.
24:21That's a compliment.
24:24First of all,
24:26Where is Nara?
24:27I don't know.
24:28A scene in a super Kansai special with a western star.
24:33Kisamoto and Matsushima's reaction to the Osaka-specific compliment.
24:40Matsushima is a little like Kobe.
24:43Me?
24:45I don't know.
24:49What kind of comedy is that? Stop it.
24:52It's the first time I've heard it.
24:54I'm glad.
24:56In addition to being praised and clearly weakened.
25:01I was embarrassed as a woman of Osaka.
25:04What is that joy?
25:06Kisamoto is also a little like Kobe.
25:08Really?
25:14But even the super funny sister can't get her tongue back.
25:18In other words,
25:20When Osaka residents are praised, the return is weak.
25:26Idoling with a funny story of Okan before complimenting.
25:31I heard that there is no funny episode of Okan.
25:35Funny episode.
25:38There may be one.
25:40I went to a vegetable store.
25:44I asked the shopkeeper for a side dish.
25:47The shopkeeper said,
25:49Please give me a side dish.
25:51As expected, she confirmed the reaction of Kobe.
25:55Please give me a side dish.
25:57Your jacket is cute.
26:01What?
26:07She confirmed the reaction of Kobe.
26:10Your jacket is cute.
26:12What?
26:14It's not me.
26:16It's you.
26:20What?
26:22Obviously funny.
26:24Power down.
26:26Is it weak to be praised?
26:27I'm still embarrassed.
26:29I'm happy.
26:31I don't know what to do.
26:33You said,
26:35Please give me a side dish.
26:37It's easier.
26:39Are you saying that because your clothes look good on you?
26:42I really like it.
26:44Where is the usual wonderful start?
26:47She was too embarrassed to say a word of praise.
26:50She's just in a daze.
26:54I'm sorry.
26:56I'm sorry.
26:58The couple walks in peace.
27:02Do you ever praise each other?
27:04No.
27:06I don't say,
27:08What kind of conversation do you usually have?
27:10I'm fat.
27:11I'm 5 years old.
27:12At the worst, I'm alive.
27:14I don't have any value.
27:17What do you think if you say that?
27:20If you say that, the conversation will continue.
27:24Wait a minute.
27:25How does it connect?
27:27I'm fat.
27:28I'm fat to protect you.
27:31My legs stink.
27:32I've been working so hard.
27:34If you praise each other, you can't laugh.
27:36If you praise each other, you can't laugh.
27:38I'm not happy even if I'm praised.
27:41It's just a compliment.
27:43It's just a compliment.
27:45It's not a compliment, it's a compliment.
27:47It's like love.
27:49You're noisy.
27:51In Osaka, it is communication that breaks the stomach and teases each other.
27:56It seems that many people are perplexed by the unfamiliar and pure words of praise.
28:02I'm going to the personal gym.
28:05The fashionable friends who played to the point of heaven.
28:09When you praise someone in Osaka, it's a little less interesting.
28:12I'm going to be weak.
28:14There's nothing but being teased.
28:16What are you being teased about?
28:17Machami.
28:19What do you mean?
28:21Wait a minute.
28:22Are you being teased because you look like Kisabosu?
28:25I'm being teased.
28:26But you were very angry.
28:27Machami is beautiful.
28:30I like Machami very much.
28:33Machami is fashionable and cute.
28:36Machami is very young.
28:38There are many people who say that I look like Machami.
28:41I can't forgive that.
28:43I was just talking.
28:44You were just talking.
28:46You were just talking.
28:47I was eating sushi.
28:49Machami is being praised now.
28:51I don't think I can get it back.
28:53What are you talking about?
28:57Mr. Kisamoto.
28:58What do you think?
29:02You were being teased.
29:08I understand.
29:09If you are praised, you want to end the conversation.
29:13I think so.
29:15If you are praised, you want to end the conversation.
29:18You want to end the conversation.
29:21You are praising me.
29:25You are praising me.
29:27I don't care about you.
29:29I feel like that.
29:34You are praising me.
29:35It's difficult to communicate.
29:37Is that true?
29:38I don't feel good.
29:40Is that true?
29:41If you are praised, you want to end the conversation.
29:47Do you think I'm pretty?
29:50Which one?
29:54I was told that I was a fraud.
30:01I was told that I was a fraud.
30:03I was told that I was a fraud.
30:07I was told that I was a fraud.
30:10I was told that I was a fraud.
30:16I don't like a small voice.
30:19I don't like a small voice.
30:21Why do you talk?
30:23You talk to the other person.
30:25Why do you talk to the other person?
30:27I've never said that.
30:29I've never said that.
30:31I think you've said that.
30:33What do you think, Ms. Rimura?
30:34Acting doesn't start from your lines.
30:38It starts with the other person's line.
30:40Matching the volume, tempo and rhythm.
30:43Matching the volume, tempo and rhythm.
30:46Then, you can get along with the other person.
30:48If you can't do this, you are not good at acting.
30:52If your voice is not in harmony, you are not good at acting.
30:55If your voice is not in harmony, you are not good at acting.
30:57You are worried about your job.
30:59I understand what Osaka people are saying.
31:03Oh, I'm so happy.
31:04Mr. Hashiyasume, what do you think?
31:05Well, since we have a person from Osaka here today, I'd like to ask you this.
31:09If you were to attack a person from Osaka,
31:12would you say something like,
31:13you're cool,
31:14or would you say something more straightforward?
31:18What would you do to make a person from Osaka fall for you?
31:20I'd be really happy if they said I'm funny.
31:23That's the most important thing.
31:24If I'm with you, I'm pretty funny.
31:27What?
31:29Well, it's almost like a proposal.
31:31What?
31:32Let's go to Kuyakusho as it is.
31:34What?
31:36Next up is Ishikawa Prefecture's popular roadside station,
31:42which was announced in January of this year,
31:44and is now in first place.
31:46Let's treasure hunt at Ishikawa Prefecture's roadside station.
31:51It takes about 40 minutes by car from Kanazawa Station, the main terminal.
31:56There are about 20,000 people at the entrance of Noto Peninsula.
32:01Hakui City.
32:03This is...
32:07A city that was severely damaged by the earthquake that struck Ganjitsu last year.
32:12The main road connecting Kanazawa and Noto, which was temporarily closed,
32:17and Noto-Satoyama Kaido are now open to the public,
32:22and are moving forward towards reconstruction step by step.
32:27The roadside station was reopened just two days after the earthquake.
32:32The name of this destination is...
32:35Noto-Chirihama Roadside Station.
32:39Chirihama, which is the origin of the name, is right next to the roadside station.
32:44In addition, it is called Chirihama Nagisa Driveway,
32:48and is the only beach in Japan where you can drive along the waves.
32:53When you drive to Nagisa Driveway, you can take a break,
32:57eat something delicious, buy something original, and go home.
33:00It's a very convenient driving course.
33:02I think I've been here more than 200 times.
33:05This roadside station has a factory.
33:09Really?
33:10They make a lot of new products,
33:12so every time I come here, I find something new and interesting.
33:15There are only a few roadside station original products in Japan.
33:19More than 50 types of roadside station original products are on sale.
33:23Two-tone colors using Noto's Beniharuka are on sale.
33:27This is the most popular sweet potato chips.
33:31In addition, this is called Odamaki.
33:34It's made of glutinous rice and has a lot of red bean paste in it.
33:39Noto's traditional Japanese sweets.
33:42It's a real roadside station brand.
33:46As they continue to investigate,
33:49what is this?
33:52The ice cream is sold out in the cold.
33:56It's so cold today.
33:58People in Ishikawa Prefecture eat a lot of ice cream.
34:01Really?
34:02Ishikawa Prefecture's ice cream consumption is the best in the country for a while.
34:07What is the best ice cream in Japan?
34:09It's the best in the world.
34:11The best ice cream in the world?
34:12I think it's the one called Grand Pistachio.
34:16Ishikawa Prefecture has the best ice cream in the world.
34:19Ishikawa Prefecture's ice cream lovers want to eat it side by side.
34:23This is Marugawa Gelato.
34:26It's a super popular gelato shop that opens three shops in the Noto area.
34:31It's fashionable.
34:32It's a parade of the best gelato, including the world-famous pistachio.
34:39The owner, Mr. Shibano, is from Noto.
34:43Ishikawa Prefecture had a lot of trouble in Noto.
34:49I want to help Noto recover with gelato.
34:53At the roadside station, you can eat the best gelato in the world.
35:00It looks delicious.
35:01Noto is famous for its delicious seafood.
35:08What did this man bring?
35:10What is this?
35:12It's gorgeous.
35:14In this gorgeous seafood bowl, there is fresh sashimi, including Ishikawa's famous Nodoguro.
35:23There is also a large amount of crab.
35:27Next to the seafood bowl, there is crab soup with a whole crab.
35:34In addition, there is a tuna stew.
35:36There is also a whale yukhoe and a hot spring egg.
35:39How much is this?
35:41This is 2,200 yen.
35:43Is this 2,200 yen?
35:45It was a very high price.
35:49I made him wait.
35:51It's time for a treasure hunt while being attracted to the seafood.
35:57Then, in the first corner of the bottle cap corner, you will discover an amazing bread.
36:04It's called kombu for toast.
36:09Kombu for bread?
36:15It's time for a treasure hunt.
36:18Then, in the first corner of the bottle cap corner, you will discover an amazing bread.
36:25It's called kombu for toast.
36:30When it comes to kombu, hot rice is an absolute partner.
36:36What I'm curious about is this.
36:41This is a dish that goes well with rice.
36:49The people of Ishikawa and the people of Hokuriku like kombu.
36:55What is this for bread?
36:58This is a kombu for toast.
37:01Is this kombu?
37:03I love kombu.
37:05Is this a rice cracker?
37:08This is a rice cracker.
37:10Is this a rice cracker?
37:12This is a fish cake.
37:16The fish cake was seasoned with fish sauce.
37:20This is a famous dish in Wajima.
37:24What is this for?
37:27This is a seasoning that has been fermented for over a year.
37:33This is a seasoning that has been fermented for over a year.
37:38It takes two hours from Hakui City to the north to make the bread.
37:44This is the fishing town of NOTO, which is located next to NANAO Bay.
37:48This is the place where the kombu was produced in 1957.
37:53The two people who are making the kombu are the second generation owner KAZUTO and his wife HIROKO.
37:58The tsunami has hit NOTO.
38:03I haven't lived in my house since January last year.
38:06This house is a high-rise building, so there was no tsunami.
38:10I was a little depressed.
38:14But my wife is doing a great job.
38:18I can't be depressed, so I got my husband's butt slapped.
38:24This street is famous for its 38-year-old craftsmanship.
38:29This is OBORO kombu, which is made by sucking a piece of kombu.
38:34This bread is said to have originated from the kombu.
38:41This bread was originally made as a topping for rice.
38:46My daughter put the leftover topping on the toast for breakfast.
38:53My mom said it was delicious.
38:56So I changed the route to the kombu on the bread.
39:00This is not a shredded kombu.
39:02This is a product called TORORO KOMBU.
39:06This is ISHIRU SENBEI.
39:09This is an accent on the texture when eaten with toast.
39:14This is crushed into a coarse texture.
39:18This is NOTO TENMENJIYO.
39:21This is AONORI.
39:23This is seasoned with a large amount of sesame seeds.
39:27The more I look at it, the more I feel that it goes well with rice.
39:33This is the kitchen of KENMIN ISHIKAWA.
39:36This is a popular tourist attraction in Kanazawa.
39:39This is a sushi restaurant in OMICHO.
39:43This is a professional professional.
39:47This is SAKAJIRI.
39:49This is ARAKI.
39:51This is TSUKAMOTO.
39:53This is NAKAJIMA.
39:57I brought the bread.
39:59Please look at this.
40:00This is KOMBU.
40:03This is a mismatch between bread and kombu.
40:07This is delicious.
40:10I don't know if I can eat this.
40:16I eat this.
40:18First, spread a lot of butter.
40:22This is KOMBU.
40:23This is a professional professional.
40:26This is not a tea bowl.
40:27This is a butter toast.
40:29This is the first time to sprinkle KOMBU.
40:32Do toast and kombu go well together?
40:37How is it?
40:39This is delicious.
40:43It's delicious to sprinkle a lot of KOMBU.
40:46The taste of KOMBU spreads in my mouth.
40:50I think the combination of bread and KOMBU is good.
40:55I felt the scent of the sea.
40:58This is NAMI.
41:01Then.
41:02Please listen to me.
41:05This is delicious.
41:08He called a Chiba couple who came for sightseeing.
41:12This is KOMBU sprinkled on toast.
41:14Is this a present?
41:18Please sprinkle a lot of KOMBU.
41:21Is that okay?
41:23Please sprinkle a lot of KOMBU.
41:26This is a present from a friend of bread.
41:30This is delicious.
41:34I will do my best.
41:37Please support me.
41:39This was delicious.
41:41Can you buy me a drink?
41:44I found the president of OOWAKI KOMBU.
41:49This is very delicious.
41:51I can't imagine what it tastes like.
41:55Everyone in HOKURIKU likes KOMBU.
42:00Is this a rice cracker with fish sauce?
42:02This is famous as a fish sauce.
42:05This is similar to NANPURA in Thailand.
42:09This is similar to NANPURA.
42:11The roadside station is a good place to explore.
42:17Chirihama is amazing.
42:19I have been driving my father's car since I was a child.
42:23I can't drive on the beach.
42:26I didn't know that I couldn't drive on other beaches.
42:30I thought I could drive anywhere.
42:33I didn't know that.
42:35This is cool.
42:36This is like a commercial.
42:38I still have a long way to go.
42:41Please support me.
42:43Everyone in HOKURIKU is rooting for me.
42:46I will do my best.
42:48What did you think of JUMBO?
42:50The presence of the president of OOWAKI KOMBU was amazing.
42:55This is a really good product.
42:57I want to introduce the president of OOWAKI KOMBU.
42:59The president of OOWAKI KOMBU has a great impact.
43:04I have to apologize.
43:06I'm wearing the same hair as the girl who ate this jelly.
43:09I'm wearing the same hair as the girl who ate this jelly.
43:11I'm wearing the same hair as the girl who ate this jelly.
43:15KENMIN ISHITAWA and his friend KANNO.
43:18They eat KOMBU on toast.
43:21This is a big tasting party.
43:22You said you should put a lot of KOMBU on the toast.
43:25My father said that.
43:27It looks good.
43:30I put a lot of KOMBU on the toast.
43:34You put a lot of KOMBU on the toast.
43:38This is delicious.
43:41This is very delicious.
43:43This goes well with the toast.
43:46This is delicious.
43:48This goes well with butter.
43:50This goes well with butter.
43:52This goes well with KOMBU.
43:56This is very delicious.
43:58The smell of KOMBU comes out of my nose.
44:01This is very delicious.
44:03The smell of sesame seeds is amazing.
44:07I'm happy to eat KOMBU for the first time in a long time.
44:10This is delicious.
44:12Green laver is also delicious.
44:14This is delicious.
44:15The texture of KOMBU and green laver is good.
44:18All the ingredients are delicious.
44:19I'm happy that everyone is happy.
44:23This is very good.
44:26I thought there would be a variety of dishes.
44:31I thought pasta and rice would go well with this.
44:34I thought it would go well with junk food.
44:37I thought it would be good to bake potatoes thinly and put them on top.
44:44I thought it would be good to put popcorn on top.
44:48I don't want to lose.
44:52I want to cook various dishes.
44:55I want to put fried potatoes on top of KOMBU.
45:00This is absolutely delicious.
45:03I think toast is the most delicious dish.
45:08Is it written as a specialty?
45:18Junk food.
45:21I saw it.
45:23Do you run from now on?
45:28What's wrong?
45:30Did you say something funny?
45:33If you want to watch it again, please subscribe to the channel.