朝メシまで。2025年1月30日 朝からなぜ並ぶ？全国《謎の大行列ラーメン》スペシャル！
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TVTranscript
00:00Yanagibashi Central Market in Nagoya City, Aichi Prefecture
00:07It's 5.50 a.m. and the market has just started to move.
00:18What? A queue?
00:20Oh, a queue!
00:23They found a mysterious queue.
00:30What's going on?
00:35People line up in front of the market at 6 a.m.
00:41Oh, they're lining up.
00:45Wow, it's lunch time.
00:47This is the best ramen shop in Nagoya.
00:51Everything is great.
00:54Why are they lining up so early in the morning?
00:58I want to see the ramen.
01:05It looks delicious.
01:06Everyone is eating.
01:08It looks like a mountain.
01:09It really looks like a mountain.
01:11It looks so good.
01:13It's a huge ramen that they've been eating since the morning.
01:16But...
01:18I was surprised at first, but once I started eating, I couldn't stop.
01:21It's amazing.
01:23You can eat a lot even in the morning.
01:26Even if you order a lot, you can eat a lot.
01:31There are a lot of stir-fries, but the amount is large.
01:35But you can still eat a lot.
01:37It's a mysterious ramen.
01:41Even though it's so big, you can eat it early in the morning.
01:49What kind of secret is there?
01:54The ramen we eat in the morning has a secret flavor.
02:00Thank you for waiting.
02:02It's time to go to work.
02:04It's early.
02:12The shop is located five minutes' walk from Nagoya Station.
02:18It's in the center of Yanagiba City.
02:21It's a restaurant called Tokai No Daidokoro,
02:24where fresh fish from Ise Bay and Mikawa Bay are caught
02:27and seasonal vegetables from all over Japan are collected.
02:33It looks good.
02:34It's self-serve.
02:36Taiga, a Chinese soba restaurant, is the one who makes a line from the morning.
02:51I'm going to make 40 servings today.
02:54200 servings.
02:59It feels good.
03:00To be honest, I think he's going to be good at cooking.
03:05I'm going to roast the fish.
03:07It's a little less fat, but it's good for breakfast.
03:11It's good that it's less fat.
03:13He's conscious of breakfast.
03:17I'm going to make 20 servings today.
03:191,200 servings.
03:201,200 servings?
03:221,200 servings?
03:24He's going to make 200 servings by himself.
03:30Are you going to do it all by yourself?
03:33What's that?
03:34This is pork bone soup.
03:38There's a secret that you can eat a lot of this soup in the morning.
03:45Is pork bone soup more white and cloudy?
03:48That's right.
03:49Our soup is more thick.
03:53When you think of pork bone soup, you think of white and cloudy soup like this.
03:59This is the image of pork bone soup.
04:02But Taiga's pork bone soup is...
04:05It's clear and light soup.
04:09We make it in a different way for breakfast.
04:14It's really clear.
04:16It's clear.
04:17It's for breakfast.
04:19How do they make soup for breakfast?
04:36This is the cartilage of pork bone.
04:41It's good for your mouth and it's delicious.
04:47Pork bone soup
04:52This is back fat.
04:53Back fat.
04:54If you add back fat, the soup will be sweet.
04:58I'm going to punch it with pork bone.
05:00I'm going to wrap it in back fat.
05:03You punch the cartilage.
05:05It's not different from regular pork bone soup so far.
05:12The secret of clear soup was hidden.
05:16Reduce the heat to a minimum and simmer slowly.
05:24Regular pork bone soup is...
05:28Boil it over high heat and simmer until it boils.
05:33It's a completely different way.
05:36In Taiga, they don't boil it at all.
05:40By doing this, they extract only the umami of pork bone.
05:45It becomes a soup that is easy to drink in the morning.
05:50They don't boil it.
05:51I want to try the soup.
05:54It takes eight hours to simmer slowly over low heat.
05:59Clear pork bone soup is ready.
06:02It's a soup that melts in your mouth.
06:04It's clear pork bone soup.
06:07It's six o'clock in the morning.
06:10It's time to open the store.
06:13It's like a stone.
06:23It's clear pork bone soup.
06:29It looks delicious.
06:31It's hot and straight.
06:34There are a lot of bean sprouts.
06:37There are a lot of bean sprouts.
06:39There are a lot of bean sprouts.
06:42There are a lot of bean sprouts.
06:45I want to eat this.
06:47It's good. It's thin.
06:49I want to eat it right away.
06:56It's almost 7 o'clock.
06:57I'm going to eat all the bean sprouts.
07:00Can you do it?
07:01I can't stop eating it because it's so delicious.
07:06The soup is clear and easy to drink.
07:10I don't think this is pork bone ramen.
07:15I can drink it all.
07:18I feel like I can eat a lot of breakfast.
07:21I feel like I can eat a lot of breakfast.
07:24I want you to eat a lot of food in the morning.
07:26I want you to eat ramen.
07:29I want you to be energetic all day.
07:33The mystery of the line from the morning.
07:39It was a clear pork bone soup specially made for morning ramen.
07:46Why do you line up from the morning until breakfast tonight?
07:52The mystery of the line of ramen all over the country.
07:55It's a special investigation.
07:59I, Matsushita Yuki, who loves miso ramen with a lot of vegetables, will do the narration.
08:07Kanonji City, Kagawa Prefecture.
08:10It's close to the fishing port in Seto Inland Sea.
08:16It's 6 a.m. in the morning of Kion Raid.
08:23It's a long line.
08:25There are so many people in line from 6 a.m.
08:30I found a mysterious line.
08:36Even though it's early in the morning, there are 19 people in line.
08:42It's 6 a.m. in the morning.
08:43It's Kion Raid.
08:45I'm from Shizuoka.
08:46I'm a chicken.
08:48I want to come again.
08:49If I don't eat it, I'll get addicted to it.
08:52It's very delicious.
08:55Why do you line up at 6 a.m. in the morning of Kion Raid?
09:03It's a long line.
09:12It's a long line.
09:13Look at his face.
09:15It's a long line.
09:17If you eat this in the morning, it's more delicious than udon.
09:23I eat ramen in the morning more than udon.
09:26Me, too.
09:28Even though it's in Kagawa?
09:31In Kagawa, there are many people who eat udon in the morning.
09:37It's a taste that can't be found anywhere.
09:39I feel like I'm happy today because I ate this ramen.
09:43I was surprised and cried when I first ate it here.
09:48Is it that delicious?
09:51What is Asa Ramen that makes you cry?
09:56I want to see it.
09:59Here it is.
10:01What is this?
10:03This is a must-have for my shop.
10:06This is Ibuki Iriko.
10:08Iriko?
10:10There is a place called Ibuki Island about 30 minutes by ferry from here.
10:15Ibuki Iriko is made by Ibuki Island.
10:17Ibuki Iriko is made by Ibuki Island.
10:23Ibuki Island's fishermen make all kinds of fish.
10:29Ibuki Iriko is the best quality in Japan.
10:34Ibuki Iriko is 100% made by Ibuki Island.
10:38Ibuki Iriko's soup is made without using chicken bones or pork bones.
10:46That's amazing.
10:47This is also clear soup.
10:50It's light, but it has a strong flavor of Iriko.
10:57What kind of ramen will they eat with this soup?
11:03It looks gentle.
11:05It looks delicious.
11:08And tonight.
11:11They arrive at Meguro, Tokyo at 5 a.m.
11:17They arrive at this time in the morning.
11:19This is a long line.
11:23They arrive at a residential area in Shizuoka Prefecture at 7 a.m.
11:28This is a residential area.
11:30There are many people.
11:32This is a long line.
11:34This is amazing.
11:40Why do they line up early in the morning?
11:43What is waiting for them?
11:46I don't want to eat something delicious.
11:48I want to eat everything and say it's delicious.
11:53He is a famous ramen shop owner.
12:00It looks delicious.
12:01Thank you for waiting.
12:04He has a good face.
12:06There was a great cup of ramen that captivated customers.
12:11It looks delicious.
12:16This is a long line in Kagawa Prefecture from 6 a.m.
12:21When I first ate this ramen, I was surprised and cried.
12:25This is delicious.
12:28He ate only IBUKIERIKO.
12:32What kind of ramen does he want to eat?
12:41This is cheap.
12:42This is 500 yen.
12:46This is a long line.
12:47This looks delicious.
12:51This looks gentle.
12:56This is good.
12:59This looks easy to eat.
13:05This was delicious.
13:06This is a soup that contains all the ingredients.
13:11This is amazing.
13:13This contains all the soup.
13:14This contains everything from the mouth to the stomach.
13:19I want to eat this.
13:23People who are addicted to NIBOSHI RAMEN are addicted to this ramen.
13:28He wants to taste the rich taste of IBIKIERIKO.
13:31This is a menu for local customers.
13:37This looks delicious.
13:39This is rich.
13:40IBIKIERIKO is delicious.
13:42This is delicious.
13:44This goes well with rice.
13:46This is the only ramen I can eat.
13:49The mystery of the long line from morning.
13:51There was IBIKIERIKO 100% ramen.
13:58This is a ramen unique to the morning.
14:01There were many people who drank it all.
14:04I thought I would be able to drink IBIKIERIKO.
14:11What kind of ramen is lined up in the morning?
14:14The mystery of the long line from morning.
14:16This is a thorough investigation special.
14:18What's next?
14:23This is YAMATEDORI in MEGURO, TOKYO.
14:25It's 5 a.m. and there are few cars on the street.
14:31Where is this?
14:33Is it lined up?
14:38At this time in the morning?
14:41I found a mysterious line.
14:45There are many people even though it's 5 a.m.
14:49This is a long line.
14:55There are 50 people.
14:59There are no cars, so I walk from SHINJUKU.
15:02I start walking at 1.30 a.m. and arrive at 3.15 p.m.
15:07Wait a minute.
15:083 o'clock?
15:11The long line continues from the opening of the store.
15:14That's amazing.
15:16It's a long line.
15:18It's been 5 hours since the store opened.
15:20The store is already full.
15:23There is only one person.
15:28Why is there a long line from 5 a.m.?
15:31There is only one person.
15:34Wow.
15:37It looks delicious.
15:41There are various ages.
15:44The noodles are chewy.
15:47I can enjoy the texture.
15:53It's made with delicious soup.
15:57That ramen is...
16:00It looks delicious.
16:03I want to eat this.
16:07There is a secret to this ramen.
16:12The noodles look delicious.
16:14I made the noodles myself.
16:16I made it according to my ideal.
16:24The texture is different from other ramen shops.
16:30It's a unique way of making noodles.
16:36The shop owner loves ramen.
16:40I think I eat about 200 to 300 noodles a year.
16:46The number of ramen he has eaten in the past seven years is 2,000 times.
16:53It's amazing.
16:54I don't think it's delicious.
16:56I think it's delicious when I eat all the ramen.
17:00I don't know.
17:01I don't know.
17:02It's like that.
17:04I spend my life.
17:09The ultimate cup of ramen is a unique way of making noodles.
17:14The shop owner loves ramen.
17:18The next day
17:20It's 1.45 a.m.
17:23Good morning.
17:24Can you tell me your name?
17:25I'm Eichi Sato.
17:34Is this the Meguro residential area?
17:38You can't come to work by train.
17:41That's right.
17:43That's true.
17:44Mr. Sato's shop is at Eichan Shokudo on Yamate Street in Meguro.
17:57He's doing it by himself.
18:06This is belly and arm meat.
18:10First, let's look at the preparation of char siu.
18:13This is big.
18:15This is char siu.
18:20This is SPF.
18:24This is the name of the pork cutlet shop.
18:29This is the soup of the pork cutlet we cut this morning.
18:32This is the soup of the pork cutlet we cut this morning.
18:44This is the soup of the pork cutlet we cut this morning.
18:47He puts the meat of the pork cutlet into the ramen soup.
18:53This is the soup of the pork cutlet we cut this morning.
18:57This is the soup of the pork cutlet we cut this morning.
18:58By doing this, the meat of the pork cutlet and the soup become one.
19:05I didn't know that.
19:07It looks delicious.
19:09The meat has a strong umami taste.
19:16He puts the meat of the pork cutlet into the secret sauce based on soy sauce.
19:29The sauce has permeated the meat of the pork cutlet.
19:35It looks soft.
19:37This is not the only type of char siu.
19:42There are two types of char siu.
19:45The meat of the pork cutlet and the meat of the pork cutlet.
19:51There was a ramen shop called BIZENTE in Iinabashi.
19:54I went to that ramen shop.
19:58I wondered what this was.
20:00I went to eat several times.
20:02I wondered what this was.
20:06I imagined it for a long time.
20:08He is studying hard.
20:10When I talk about ramen, I can't help but laugh.
20:15I think I eat about 200 to 300 ramen a year.
20:19But I can't count at all.
20:22Do you eat while working at the ramen shop?
20:24Yes, I go to eat after work.
20:26He is studying hard.
20:29He eats ramen almost every day except for business hours at the ramen shop.
20:35He wanted to eat ramen, so he set the business hours to 10.30.
20:44What is the ultimate drink that Mr. Sato is aiming for?
20:49I don't know what is delicious.
20:51I eat everything and say it's delicious.
20:55I don't know what it is.
20:57It's like that.
20:59Is it a fish?
21:01It's an image of a fish.
21:03I'm aiming for a ramen that everyone can buy a big fish.
21:11I want to eat the ramen he makes.
21:14He is studying hard.
21:26This is dried fish.
21:30This is a vegetable.
21:33This is a vegetable.
21:37This is a vegetable and dried fish.
21:39This is a great dried fish.
21:46This is a mackerel.
21:49My ramen has a different taste.
21:52What does it mean to change the taste of ramen?
21:56The taste of ramen is different depending on the time you go to eat.
22:03He is studying hard.
22:08This is a vegetable.
22:12This is a meat.
22:15This is a vegetable and dried fish.
22:18This is a great dried fish.
22:25This is a mackerel.
22:28The taste I put in yesterday.
22:32The taste I put in today.
22:37This is a scent.
22:39The preparation of the soup starts the day before.
22:45This is hard work.
22:51This is a soup stock.
22:53This is also a taste.
22:56This is a soup stock.
22:59The base of the soup is a lot of dried fish.
23:05This is a vegetable.
23:07In ramen, dried fish is easier to understand than bonito.
23:14This is an image.
23:16Dried fish is more aggressive.
23:19Bonito is more gentle.
23:22I don't think udon or soba restaurants are gentle.
23:31Add dried shiitake mushrooms here.
23:37It takes 11 hours from the end of business the day before.
23:46This is the soup.
23:53This is a soup with a scent of mackerel.
23:58This looks delicious.
24:01This soup is actually.
24:04My ramen has a different taste.
24:07The soup stock is different from the morning.
24:11Which one do you like?
24:13Do you like the freshness of the morning?
24:16Do you like the strong soup stock?
24:21The taste of ramen is different depending on the time you go to eat.
24:26Which one do you like?
24:28I like both.
24:30This is interesting.
24:34He is particular about the sense of unity.
24:39Boil this several times.
24:43Throw away the hot water.
24:45This is dangerous.
24:51This is dangerous.
24:53This is dangerous.
24:55This is a lot.
24:59I make this so that the smell remains a little.
25:03Boil this for a while.
25:17I make this so that it has a sense of unity.
25:19I make this with char siu and soy sauce.
25:22I see.
25:25If you season it separately, the ramen will lose its sense of unity.
25:29That's why I put this in the soup.
25:34I think the ramen will lose its sense of unity.
25:37The taste of the soup stock comes from the char siu.
25:44Why is Sato fascinated by ramen so much?
25:49It looks fun.
25:50He has a good smile.
25:53Sato grew up as the youngest of three brothers in Fukushima.
25:58His second brother loved ramen.
26:01He often went to Yamagata.
26:03There is a famous ramen restaurant called Ryushanhai.
26:06When he ate the spicy ramen there, he was fascinated by it.
26:12He started eating ramen there.
26:15After he came to Tokyo, he ate a lot of ramen there.
26:19After coming to Tokyo, he trained at a famous ramen restaurant in Tokyo for 10 years.
26:25Two years ago, he opened his own ramen restaurant.
26:36It's still two and a half hours before 6 o'clock.
26:46Customers are already gathering outside the restaurant.
26:52There is no train, so I have to walk from Shinjuku.
26:56I start walking at 1.30 and arrive at 3.15.
27:00You have to come by last train.
27:04That's right.
27:05You have to walk.
27:08At that time, in the restaurant...
27:17This is the noodle I use today.
27:20He prepares the noodles the day before.
27:22He doesn't do it normally.
27:24How does he make it?
27:35Flour and water are used widely in Chinese noodles.
27:42It's the same as normal Chinese noodles so far.
27:46The noodles are very chewy.
27:50It's fun to eat.
27:54Where is the secret to the chewy texture that attracts many people?
28:03It looks very chewy.
28:08It's hard to make it all by yourself.
28:16There is a hole in the noodle.
28:33I'm stepping on it to make a little waist.
28:37I wanted to make it closer to the hand.
28:41That's right. You have to step on it to make it.
28:47This is a technique that is often used to make udon noodles.
28:50However, it is not common in ramen.
28:55By doing this, you can create a unique chewy texture.
29:02He is doing this.
29:05There is a secret weapon to create a stronger waist.
29:13This is for udon noodles.
29:20He creates a stronger waist by using a noodle maker for udon noodles.
29:26I feel happy when my skin is smooth.
29:30My skin is very smooth.
29:33His skin is very smooth.
29:38I eat a lot of ramen.
29:40I used to work at a noodle factory.
29:43I imagined that my skin would be like this.
29:48He is training hard.
29:53It's growing.
29:55He is making noodles.
30:03He is making noodles.
30:05He is making noodles by hand.
30:10In this way, chewy noodles are made.
30:14He is stepping on it to make it.
30:16He is stepping on it to make it.
30:18It's been an hour and 15 minutes.
30:22There is still more than an hour.
30:25There are already 50 people outside.
30:3050 people.
30:32That's amazing.
30:34He makes noodles faster.
30:38Thank you very much.
30:43It's been an hour and 15 minutes.
30:46He took off his gloves and put them in his pocket.
30:49It's time.
30:53He must be happy.
31:03It must be delicious because it's cold.
31:07There is a lot of char siu and menma.
31:11Thank you for waiting.
31:13Thank you for waiting.
31:15I'm glad.
31:16I'm glad to see your smiling face.
31:20It's amazing.
31:21He is cutting noodles in a big way.
31:24He is good at making chewy noodles.
31:27It's fun to eat noodles.
31:35I want to eat noodles, so I line them up.
31:40I think it's cheap.
31:42It's cheap in Tokyo.
31:49I don't think it's the same texture as other ramen shops.
31:54I'm very curious.
31:59It's lighter.
32:01It's amazing.
32:04He is working hard.
32:06He is working non-stop.
32:10It's fast.
32:13This is hard.
32:25What is that?
32:27It's red.
32:34I have to line them up.
32:38It takes about five hours from the opening.
32:41It's amazing to serve it at 8 o'clock in the morning.
32:43It's amazing.
32:46Thank you for waiting.
32:48Thank you for waiting.
32:49Was the soup thick at the end?
32:51Yes, it was a little thick.
32:55It's 10 o'clock.
32:57Thank you for waiting.
32:58It's very popular.
33:01What does Sato eat for breakfast?
33:04What do you eat?
33:08It was an hour before the store opened.
33:11It's an hour before the store opened.
33:13I make my own breakfast.
33:17He eats ramen.
33:22He eats ramen.
33:24He checks his breakfast.
33:26It's a simple ramen.
33:37He eats ramen.
33:42Is it good?
33:44Yes, it's good.
33:45It's perfect.
33:47It's good to eat every day.
33:50I don't get tired of eating it.
34:00It's the best.
34:03What does he do after closing?
34:06He goes home.
34:08He has to go home and sleep.
34:10He has to sleep.
34:13He went to the junior high school.
34:18He went to eat.
34:20He went to eat.
34:21He went to the junior high school.
34:23Thank you for waiting.
34:25It's hot, so be careful.
34:30Let's eat.
34:37It's so good.
34:43You look so happy when you eat.
34:45I like it.
34:46I have to prepare for this.
34:51Thank you for the food.
34:53It's really good.
34:59If you don't have an answer, you'll have a long way to go.
35:06I've never seen anyone say it's perfect.
35:10That's interesting.
35:12There's no end to it.
35:14A mysterious line from the morning.
35:16What kind of ramen is waiting for them?
35:18This is a nationwide special.
35:20Next.
35:24Fujieda City, Shizuoka Prefecture.
35:26It's Shizuoka.
35:27Fujieda.
35:31It's 6.55 a.m.
35:36They're still in a small residential area.
35:39It's a residential area.
35:41You're right.
35:42It's a residential area.
35:44There's a line.
35:47I found a long line.
35:49There's a lot of people over there.
35:51It's still before 7 a.m.
35:56It's about 4.40 a.m. today.
35:59We can sell out in about an hour.
36:02It's really good.
36:04I want to eat everything.
36:09Welcome.
36:10I want to see it.
36:18Actually, this is Fujieda City.
36:20It's also known as the birthplace of Asa Ramen.
36:24People around here are like that.
36:26Grandpas and grandmas eat two bowls of ramen in the morning.
36:28It's natural.
36:30Two bowls?
36:33Fujieda City is known as the birthplace of tea.
36:36Many people have been working here since early morning.
36:41It is said that the culture of eating ramen began to take root early in the morning after work.
36:48It's early in the morning, so it's the end of work.
36:50That's right.
36:53There are more than 10 shops in the city that sell Asa Ramen.
36:56There are many.
36:59You can line up in Fujieda City early in the morning.
37:03This is Meiya Hatsumba.
37:05Soup is the best.
37:07Soup is the best.
37:09I think soup is the most important thing.
37:11You should try it.
37:13Everyone finished eating.
37:15The main dish is noodles and soup.
37:19I want to make my own unique ramen.
37:24I make my own ramen several times.
37:26I spend a lot of time to make it.
37:30The owner is particular about soup.
37:32It seems that he is related to his previous job.
37:36I was born in a soup shop.
37:40So, I'm always conscious of soup.
37:44What kind of ramen can they line up in Fujieda City?
37:48And what is the owner's favorite food?
37:51Let's find out.
37:53I'm going to fry it.
37:58I don't know how much it costs.
38:01I'm going to mix it.
38:02Good morning.
38:04I can't get up at 4 a.m.
38:06It's 4 a.m.
38:12I'm going to make soup.
38:14Soup is very important.
38:16I'm going to make soup.
38:20First, he makes soup.
38:23There are three kinds of soup.
38:25The soup on the far right is a soup with dried sardines.
38:31What is the most important thing in making soup?
38:35What is the most important thing?
38:37Temperature.
38:39Temperature.
38:40Temperature management.
38:42If you boil the soup, it will have a strange taste.
38:46So, don't boil the soup.
38:48Just keep the umami in the soup.
38:52From now on, he will simmer the soup for an hour and a half so that it doesn't boil.
38:59After that, he will crush the dried sardines with a mixer.
39:04I'm going to crush it.
39:06He makes a thick soup with a rich umami of dried sardines.
39:16This looks delicious.
39:20This looks delicious.
39:21Is it thick?
39:24However, this soup is not the most popular one.
39:29This is a little different.
39:31He adds Chinese cabbage to the soup.
39:36This is Chinese cabbage.
39:41This is Chinese cabbage for chicken soup.
39:45I want to add the sweetness of vegetables.
39:51This is dried sardines.
39:56He simmers for about 7.5 to 8 hours.
40:01This is a soup with a rich umami of chicken and vegetables.
40:11This looks delicious.
40:18This looks delicious.
40:19This is a simple soup.
40:24However, this soup is not the most popular one.
40:29What is this?
40:31What is this?
40:33This looks delicious.
40:35I want to eat both of them.
40:41Customers started to line up more than two hours before the store opened.
40:47Popular ramen is sold out by 8 o'clock.
41:00I will tell you the identity of the most popular soup later.
41:05I'm sorry.
41:08He prepares the char siu.
41:15He makes everything except soup by himself.
41:18I like char siu.
41:20Char siu looks delicious.
41:23This is egg.
41:28I like boiled eggs.
41:30I absolutely like boiled eggs.
41:37He pays attention to the temperature of the soup.
41:40I check the temperature of the soup while watching the temperature of the soup.
41:47He checks the temperature of the soup.
41:50He checks the temperature of the soup.
41:54He checks the temperature of the soup.
41:56There are three types of soup.
41:58I thought about the amount of time and effort.
42:00I thought about the amount of time and effort.
42:02I thought so too.
42:04I want to make various soups.
42:08I like ramen.
42:11This is the most popular soup.
42:14This is the soup that everyone is waiting for.
42:22This is the soup that everyone is waiting for.
42:26What kind of soup does he want to eat?
42:34This is the soup that everyone is waiting for.
42:40This looks delicious.
42:42This looks delicious.
42:44The drama that Miki Mizuno appears in is broadcast every Sunday at 10.15 pm.
42:52This is the ultimate love suspense.
42:54The lovers who play the role of Higa and Iwata are confused by each other's lies and past events.
42:59What kind of soup does he want to eat?
43:11This is the soup of Nagoya Kochin.
43:16When you drink it, you can enjoy the umami of Nagoya Kochin.
43:23This is luxurious.
43:26This is the luxurious soup of Nagoya Kochin.
43:41Boil the soup over low heat for 9 hours.
43:46This is a taste I have never eaten.
43:48If you boil the soup at the same time, it will boil and become cloudy.
43:53There are many failures like this.
43:55Please be careful.
43:59Once it becomes cloudy, the product cannot be made.
44:03That's true.
44:07Remove the blood from the surface of the soup.
44:13If too much blood is accumulated, the heat will not escape and the soup will be cold.
44:20When I eat this, I feel like I'm a bird.
44:23I make this soup so that the ingredients are easy to understand.
44:29This is cool.
44:31Actually, this is the technique that SUGIURA obtained in all dishes.
44:37I was born and raised in a Japanese-style restaurant.
44:41I'm always aware of that.
44:44He was born and raised in a Japanese-style restaurant.
44:46He is a chef.
44:49SUGIURA was originally a Japanese-style chef.
44:55He opened a Japanese-style izakaya when he was 27 years old.
45:02He was making ramen at the end of the restaurant.
45:08At first, the ramen was not delicious at all.
45:11I was told by the customer that it was a problem.
45:16He was frustrated by that and focused on ramen research.
45:21I was addicted to ramen.
45:23I enjoyed the difficulty of ramen.
45:27I wanted to open a ramen izakaya.
45:36Three years ago, SUGIURA decided to open a ramen izakaya.
45:42The soup made by a former Japanese-style chef was popular.
45:47SUGIURA opened a ramen izakaya in FUJIEDA.
45:5130 minutes left.
45:53Everyone is thinking about what ramen to eat.
45:57SUGIURA opens a ramen izakaya in FUJIEDA.
46:01There is a good scent outside the restaurant.
46:08What is this?
46:10This is the soup I'm going to use today.
46:13This is the soup I'm going to use for tomorrow's business.
46:20The soup he was making in the morning is the soup he will use the next day.
46:24Did you make this soup yesterday?
46:26SUGIURA lets the soup sit for a day to make the taste milder.
46:32At 7 o'clock in the morning, SUGIURA opens a ramen izakaya.
46:35Welcome.
46:42SUGIURA warms the soup in a bowl.
46:51When the soup is boiled, the soup at the end becomes thick.
46:55If you boil the soup one by one, it will be delicious.
47:00SUGIURA has a different way of thinking.
47:04SUGIURA is afraid that the taste will change.
47:12SUGIURA wants to eat ramen from the morning.
47:19This is soy sauce.
47:26This is chicken.
47:28This is the soup of Nagoya Pochin.
47:33This is the soup that SUGIURA drank earlier.
47:37I want to drink this soup.
47:45This is thin noodles.
47:47I like thin noodles.
47:56SUGIURA eats ramen.
47:59This is a simple ramen.
48:02This is like soba.
48:04You can eat this ramen for 1100 yen.
48:07This is Nagoya Pochin.
48:12This is a good way to eat ramen.
48:15This looks delicious.
48:16Welcome.
48:19This is a good face.
48:20I don't think there is anything else.
48:22I like the Japanese style of ramen.
48:25It's rude to drink all the soup at once.
48:29It's hard to cook.
48:31This is a delicious ramen.
48:36I have finished eating.
48:41I have a good feeling of eating.
48:43I want my body.
48:46I don't want to drink all the soup at once.
48:54I want to see other ramen.
48:58This is white miso ramen.
49:01This looks delicious.
49:03This is very delicious.
49:08This has a strong taste of dried sardine.
49:12I drank all the soup in the morning.
49:20It's 1 p.m.
49:30It's not even 106 o'clock yet.
49:37I have finished eating.
49:38Thank you for your hard work.
49:41Have you finished eating?
49:43I have finished eating.
49:47Everyone is in front of the store.
49:53I'm in the middle of preparing.
49:56What is this?
49:58Can I eat rice balls?
50:00Please eat.
50:01This is big.
50:07My wife.
50:11I will eat this.
50:13It's time to eat.
50:18This is delicious.
50:21I will do my best until the evening.
50:25Until the evening?
50:27I will continue to cook delicious food.
50:33I want to cook delicious food.
50:36The answer to the mystery of the line from the morning.
50:41It was a ramen made by a Japanese chef.
50:50DAIGO will be the captain of MIRACLE 9 from 8 o'clock.
50:55That's right.
50:58This time, we will have a time machine quiz with a lot of nostalgic images.
51:02We will have a big battle that you rarely see in the world.
51:05Please watch until the end.