オー！マイゴッド！私だけの神様、教えます 2025年3月22日 孝太郎の地元・横須賀で眠らないパン職人が作る自家製発酵あんこの神ドーナッツ
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TVTranscript
00:00To be continued
00:03It's already been a few days. January and February are really fast.
00:07Yes, they are.
00:09It was cold in February.
00:11Spring has come.
00:13It's a good time.
00:15This time, we will introduce the gods of sweets that have appeared in the program so far.
00:24It's a spring sweet special.
00:27This time, it's a sweet special that I want to eat this spring.
00:31This looks delicious.
00:33Kami-an Donuts, which Hiromi met in Yakosuka, the hometown of Kotaro.
00:38The red bean paste is very delicious.
00:41I make it all by myself.
00:43Did you make all this by yourself, Mr. Sakuma?
00:46In addition to the god bread craftsman who continues to make bread by himself for 20 hours,
00:52A large line of foreigners.
01:02What is Katame Kami Pudding?
01:04Hiromi Kotaro's Oh! My God!
01:08I'll tell you about our gods.
01:11First of all, Hiromi's praise.
01:13Kami-an Donuts, made by a bread craftsman who has not slept for 97 years since its founding.
01:19The shop was found by Hiromi by chance in Yakosuka, the hometown of Kotaro.
01:25Hello.
01:28It says it's the 3rd year of Showa.
01:33Hello, I'm Hiromi.
01:36It's the 3rd year of Showa.
01:39Are you okay now?
01:42I'm asking who the god is to you.
01:47The person who is making the bread right now.
01:50I'm Sakuma, the president.
01:52I make it all by myself.
01:54Did you make all this by yourself, Mr. Sakuma?
01:56Yes.
01:57This bread is delicious.
01:58I make it all by myself.
02:00He has a lot of motivation.
02:03What time do you start working in the morning?
02:05From about 10 o'clock at night.
02:07From 10 o'clock at night?
02:09Yes, I start working at 10 o'clock.
02:11I work for 16 to 20 hours in the evening.
02:14Do you make bread all the time?
02:16Yes, I'm a god.
02:19Yokosuka bakery has been loved by the locals since the 3rd year of Showa.
02:24It's famous.
02:26It's a very popular bakery with a total of 200 types of bread.
02:30Sakuma is the god of bread who makes everything by himself.
02:35Is this your hometown?
02:37Yes, it's Yokosuka all the time.
02:39Have you ever seen bread being baked?
02:42No, I haven't.
02:45I don't know.
02:46Do you make it here?
02:48Actually, I make it on the second floor.
02:50Oh, I see.
02:51I didn't know you make it on the second floor.
02:54I heard you make all this bread by yourself.
02:56Do I make all this bread by myself?
02:59Maybe I'll sneak into the second floor next time.
03:03Even the locals have never seen the face of a god.
03:07The next day, when the staff asked for an interview...
03:11I'm nervous because I'm on TV.
03:13I'm really embarrassed.
03:14I'm sorry.
03:15He's not allowed to film.
03:17However, when he was about to go home,
03:19the manager, Mr. Imagawa, said it was okay to film.
03:23So, Mr. Imagawa, please.
03:27It's 10 o'clock at night when the preparation starts.
03:32Good morning.
03:33Good morning.
03:34First, we're going to make the dough.
03:37Okay.
03:39This is Mr. Sakuma.
03:40He's been making bread for 20 hours a day in Yokosuka for 10 years.
03:44He's the god of bread, Mr. Sakuma Yasuhiro.
03:46He's 41 years old.
03:48I thought people in their 70s were making bread all day long.
03:56But he's 40 years old.
03:58He looks young.
04:00Mr. Sakuma used to work at another bakery in Yokosuka.
04:05However, he heard that the Yokosuka bakery, which had three generations in the family business, might close down.
04:13He said he didn't want to spoil the taste of the bakery,
04:16so he asked the third generation to pass it on to him.
04:20His enthusiasm was conveyed and he became the fourth president 10 years ago.
04:25The first thing he made on this day was the original Soft France, which has been on sale since the beginning.
04:32This is good.
04:33It's good.
04:35He didn't speak at all after the first greeting.
04:38He kept rolling the Soft France for an hour.
04:42He made other breads while he was baking the dough.
04:46He didn't speak at all and continued to work silently.
04:51Next, he started making one of the breads that have been around since the beginning of the bakery, Siberia.
04:57It's nostalgic. I ate it when I was a kid.
04:59Siberia is nostalgic.
05:01The fermented bean paste sandwiched between the stairs was also handmade by Chef Sakuma.
05:05This bean paste was very delicious.
05:07And at 4 a.m., he lined up the chairs in the kitchen and went to bed.
05:15Really?
05:17It also went out of business in 30 minutes.
05:20He immediately started making bread again.
05:23There are a total of 70 types of 400 breads baked until the opening at 7 a.m.
05:30While Mr. Imagawa was lining up the breads in the shop,
05:34Mr. Sakuma continued to make bread.
05:38You're making bread in the meantime.
05:40The number of breads he made was increasing day by day.
05:43On this day, he made 200 types of 1000 breads.
05:48And at 8 p.m., he closed the shop.
05:50Maybe because he finished making bread, he responded to the interview.
05:57Mr. Sakuma, could you tell us about your daily schedule?
06:00My daily schedule?
06:01I go home, take a bath, and come back.
06:04I sleep like this.
06:07That's my daily schedule.
06:09I just take a bath at home.
06:12I don't have anything at home.
06:13I don't have a microwave.
06:14I don't have a washing machine, either.
06:15Luckily, I have a coin laundry under the washing machine.
06:22The coin laundry is really good.
06:27It's really convenient.
06:29I can wash the coin laundry.
06:31It's the cheapest and most convenient.
06:33I didn't know you were so excited about coin laundry.
06:36After making bread, he was so excited.
06:39I'm usually alone, so I'm excited.
06:42At Yokosuka Bakery, Hiromi is also excited.
06:46Let's buy some of these.
06:48What's this?
06:50This is freshly-made Japanese food.
06:52It's nostalgic.
06:54It's really nostalgic.
06:55Is this freshly-made?
06:56Yes, it is.
06:58I'm sure this is the one.
07:00Deep-fried curry.
07:02This one.
07:04It's really heavy.
07:07This looks good, too.
07:09The red bean paste is homemade.
07:12The red bean paste is really good.
07:16I'm serious.
07:17Hiromi praised Sakuma's handmade red bean paste donuts.
07:20Why don't you try them?
07:22Next, let's go to a famous French confectionery shop.
07:29Hello.
07:30Can I ask you something?
07:32It's okay.
07:34I'm not in a good mood, though.
07:37I'm asking who God is to you.
07:41Oh, I see.
07:44I'm a chef at a confectionery shop called Aubon Butan.
07:48I've always admired him.
07:53If you've ever worked in the confectionery industry, you must know him.
07:58His name is Chef Kawata Katsuhiko.
08:01I used to work there, too.
08:03I quit my job, so I'm working somewhere else now.
08:07I've been to his shop several times.
08:10No matter what I eat, it's always delicious.
08:15Have you ever met him?
08:17I just saw him when I went to his shop.
08:20I was like, wow.
08:22I feel like I'm making a new era.
08:27Mr. Keisuke Sugimura, who has two years of patissier experience,
08:31guided him to a confectionery shop.
08:35It's here.
08:37Here?
08:39This shop was already lined up.
08:43It opened in 1981 in Oyamadai, Setagaya.
08:47It's a French confectionery shop called Aubon Butan.
08:51It's 30 minutes in line.
08:54Let's go inside.
08:59It's beautiful. It's the best.
09:01Inside the shop, which is decorated with classic chandeliers,
09:06there are baked sweets,
09:09baked sweets,
09:11and fresh sweets.
09:14It's beautiful.
09:15It's beautiful, isn't it?
09:16There are so many products, including chocolates and jams,
09:19that you can see them in front of you.
09:22That's why it's known as a museum of French confectionery.
09:27Chef Kawata went to a French confectionery shop in the 1960s,
09:31where he learned how to make confectionery.
09:34He's a confectionery god.
09:36Is Chef Kawata here?
09:38He's busy with work, so we can't meet him.
09:41Is that so?
09:43I'm glad.
09:44Why?
09:45I'm afraid of him.
09:47I can't meet him like this.
09:50I heard that Chef Kawata rarely appears on TV because of his busy schedule.
09:56Chef Kawata got himself together and asked Mr. Sugimura, who has been a fan for 10 years,
10:00to introduce his favorite confectionery.
10:03I really like Obon-buta.
10:07It's like crème brûlée.
10:09It has a compote made of pear and a little bit of sake.
10:15It's very delicious.
10:17I usually buy it when I come here.
10:19Is that so?
10:20Yes.
10:21Marjoraine is a classic confectionery.
10:25But it takes a lot of time to make it.
10:27There are many layers, so it takes a lot of time.
10:30I learned how to make it when I was in vocational school.
10:33It took me three days.
10:34Three days?
10:35So I don't have a place to put it.
10:37I buy it when I find it.
10:40Actually, it was here.
10:42There was a choux cream called choux parigot.
10:45It was very rich and delicious.
10:48I heard that Chef Yoroizuka made it.
10:50The famous one?
10:51Yes.
10:52He sold out?
10:53Yes.
10:54I'm sorry.
10:55I wanted to eat it when I came here.
10:58You look happy.
11:00I came here after a long time.
11:02It's fun.
11:04Then he goes there.
11:08Thank you for waiting.
11:10This person who happened to appear in the store is
11:14Chef Katsuhiko Kawata, the head chef of Nihon Sweets.
11:20Excuse me.
11:21Chef.
11:22He said that Chef Kawata is a god.
11:28I'm sorry.
11:30I'll say that again.
11:32I'll say that again after I die.
11:34He used to be a pastry chef.
11:36I used to be a pastry chef.
11:38He said that he likes the sweets that Chef Kawata makes.
11:42Actually, there are a lot of sweets.
11:45Here you go.
11:48It's nice.
11:50What are you doing?
11:51I didn't expect him to appear so suddenly.
11:54You're wearing a hat.
11:56You're wearing a hat.
11:58I'll take it off.
12:01He's very excited about his first conversation with a god.
12:06I'll have two Mille-feuille, two au bon butane, two opera,
12:10two marjoram, two pithiviers, two madeleines,
12:14two cakes anglaises, two quiches, and two choux pastries.
12:17He bought 14 of them for 10,000 yen.
12:23It's the best.
12:27It's time to try them.
12:30I'm happy.
12:32Can I eat the au bon butane first?
12:37It's the best.
12:41Like this.
12:44Can I?
12:47Yes.
12:50It's good.
12:53It's like a creme brulee with a sweet compote.
12:58It's very good with a lot of alcohol.
13:01It's good.
13:03It's sweet inside and it's very good with the au bon butane.
13:09After that, he continued to eat the sweets that he bought in large quantities.
13:16It's very good.
13:17It's very good.
13:18It's very good.
13:19It's very good.
13:21He can only say it's very good.
13:25It's been a while since I ate it, but it's a god.
13:33Oh, my god.
13:36Next, they'll try the delicious matcha sweets that the god of matcha, who ate 2,000 kinds, taught them.
13:42It's a Japanese TV program.
13:45Can I ask you a question?
13:48Who is the god to you?
13:53I love matcha so much.
13:56I saw a picture of a matcha channel on Instagram.
14:01When I saw it, I knew there were new matcha products, sweets and food.
14:10It's very good.
14:12And it's very good at collecting information.
14:15I can't see his face, so I don't know.
14:18He's a god.
14:21The matcha channel is a god account for matcha lovers who post information about matcha products every day, from convenience stores to cafes.
14:32I asked him if he was doing a face-to-face interview, and he said he wasn't.
14:37This time, the person in the interview came to the interview.
14:43So, the next day, I asked her if she would like to shoot a video of her eating matcha.
14:50I'm excited.
14:53This time, the person in the interview is Mai Sunohara, a matcha lover who eats matcha every day.
15:02She met the super cup matcha flavor when she was in elementary school.
15:06She has been in love with matcha for almost 10 years.
15:09She is 21 years old and goes to Tokyo Girls University.
15:13I'm calling a matcha specialist.
15:18Hello.
15:22Hello. Nice to meet you.
15:25Actually, she is one of the members of the matcha channel.
15:29She is a beautiful lady.
15:32She is a matcha lover.
15:35I've eaten about 2,000 kinds of matcha products so far.
15:38I'm Rina, the manager of the matcha channel.
15:40Rina.
15:41Yes.
15:422,000?
15:43Yes.
15:45She has been in love with matcha since she was a student.
15:48She has been an intern at a tea ceremony and a matcha specialty store.
15:54She wanted to share the charm of matcha.
15:57She has been involved in the management for a year.
16:02The matcha channel was opened in 2017.
16:05Four matcha lovers, like Rina, gathered information and shared it.
16:11The matcha channel has posted more than 2,600 posts so far.
16:16I'll introduce the matcha sweets.
16:19The first one is the super rich Japanese sweets.
16:25I came to Ashita Itoen, a tea room on the 10th floor of Shibuya Scramble Square.
16:32This is a cafe produced by Itoen.
16:35You can enjoy the rich taste of matcha latte, white koshian, and matcha syrup.
16:43It's full of super rich sweets with changing textures.
16:48Matcha is very popular, isn't it?
16:50Yes.
16:51Why is it so popular?
16:55In 1996, the matcha flavor of Haagen-Dazs was released.
17:00It became popular.
17:03Many foreigners ask me about matcha.
17:08They ask me to teach them how to make delicious matcha.
17:10Foreigners love matcha.
17:13They come to Japan and buy matcha.
17:15In fact, matcha is popular as a Japanese super food overseas.
17:21It contains a lot of catechin, which suppresses fat and cholesterol,
17:25and the theanine, which suppresses the excitement of the brain and relaxes the nervous system.
17:32Today's first item is here.
17:34It's amazing.
17:36Matcha marabi mochi.
17:39It's shiny.
17:40The color is so beautiful.
17:42It looks delicious.
17:44Matcha absorbs heat, so the aroma and flavor are gone.
17:48It's very delicate, so it's better to cool it down.
17:51There's ice in the middle.
17:53I see.
17:55This is the original matcha, which was developed to bring out the taste of matcha to the maximum.
18:04Melt the matcha and warm it for about a minute, and when it hardens,
18:08cool it down with ice water and knead it carefully one by one.
18:14By making it after receiving an order,
18:16the taste is warm and chewy.
18:20When it's cooled down with shaved ice, it turns into a soft texture.
18:27I want to take a picture of you lifting it up.
18:29Here you go.
18:31Wow, it's so soft.
18:33It's so smooth.
18:34Can't you hold it?
18:35I can't hold it.
18:37It's so soft.
18:39Please give it to me later.
18:41Excuse me.
18:43I can't believe I just met her.
18:45Just because you like matcha, you'll get along with her.
18:48You'll definitely get along with her.
18:52I'm often told that there's no one who doesn't like matcha.
18:55Except for people who like matcha.
18:58I'll try it.
19:06It's so soft.
19:08I can taste the bitterness of matcha later,
19:13and it goes well with the sweetness of black honey.
19:16It's delicious.
19:17The color is really dark.
19:19The color is dark.
19:20It's a color I've never seen before.
19:22It's a color I've never seen before.
19:23I have clothes in this color.
19:28Matcha Nel Gensen Matcha Sweets
19:30Next is the chewy Shinkankaku shaved ice.
19:35This is shaved ice Obake.
19:40It takes 3 minutes to walk from Seibu Shinjuku Station.
19:43At night, it's sold as an izakaya.
19:46At noon, it turns into shaved ice Obake.
19:52When I find green sweets on the street,
19:55I think it might be matcha, so I come closer.
19:58Sometimes, it's pistachio.
20:00Pistachio?
20:02I don't think so.
20:03I'm a matcha lover.
20:05Everyone says that.
20:06If I'm sucked into green, it's pistachio.
20:09That's right.
20:11Two people are full of matcha.
20:14Chewy shaved ice is served.
20:18That's great.
20:23Obake is on it.
20:27This is chewy Shinkankaku shaved ice.
20:32First, scrape the ice and make a base.
20:35Add special milk sauce and matcha sauce.
20:40Add sweet natto and cover with ice.
20:45Add milk sauce again.
20:48Add azuki cream and gyuhi and shape it.
20:53Season with milk and matcha sauce.
20:58Finally, add matcha ice cream and chocolate.
21:01If you add merengue Obake,
21:03it's a hand-made matcha shaved ice.
21:07This is the highest quality Uji matcha.
21:11This is 600g of huge shaved ice.
21:19I can taste the rich taste of matcha.
21:24It's chewy and delicious.
21:26I can enjoy it fully.
21:29How did you feel when you met a matcha lover?
21:33I thought he was a god.
21:35From now on, I will worship him.
21:38Will you worship him?
21:49Kami recommends you to try 2,000 kinds of matcha.
21:53Here are 3 kinds of matcha sweets you can buy now.
21:58The first one is this.
22:01This is a premium Uji matcha.
22:06This has a strong taste.
22:09It looks delicious.
22:11The scent is refreshing.
22:17This has a strong taste.
22:19This is the best Uji matcha in Kyoto.
22:27It's thick and delicious.
22:30I can taste the matcha even more.
22:34Do you want to try this?
22:37Do you want to try this?
22:39How much do you want to try?
22:40Just a little.
22:44You eat a lot.
22:50This is delicious.
22:53But this is for adults.
22:55I eat this with vanilla ice cream.
22:58Uji matcha may be better with vanilla ice cream.
23:02A matcha lover is a matcha lover.
23:07The second one is this.
23:09This is Uji matcha polvorone.
23:15I don't know what polvorone is.
23:18You will know when you eat this.
23:20I will eat this.
23:21Is this a baked cookie?
23:24This is a soft cookie.
23:27I use Uji matcha.
23:29I am particular about the flavor and balance of matcha.
23:31I can enjoy the rich scent of matcha and the bitter taste.
23:35I also like the texture of this cookie.
23:39The third one is this.
23:43This is Meiji's mushroom mountain, bamboo shoot village, Uji matcha, and Nishio matcha.
23:47Is there such a thing?
23:49Which do you like?
23:51I like the mushroom mountain.
23:54Which do you like?
23:57I like bamboo shoot village.
23:59There are many bamboo shoot villages.
24:03I can't think of it.
24:05I'm glad I didn't fight.
24:09This is delicious.
24:11This is one product.
24:13You can enjoy both Uji and Nishio matcha.
24:16This is a luxury product for a matcha lover.
24:20This is really delicious.
24:23There is also a bitter taste of matcha.
24:27I'm glad I didn't fight.
24:29I was thinking the same thing.
24:34This is different.
24:37The mushroom mountain has a strong matcha flavor.
24:42This is a mushroom.
24:46Is it okay to eat matcha all day?
24:49The caffeine is strong, so I can't sleep at night.
24:55Don't eat matcha when you eat ice cream at night.
24:58I can't do that.
25:02Next is KAMIPURIN.
25:11Hello.
25:13This is a Japanese TV program.
25:15What kind of booth are you in?
25:17I introduce delicious things.
25:20I have been introducing hard pudding.
25:24Do you like hard pudding?
25:26Yes.
25:27There was a time when hard pudding was not popular.
25:32I published a book about hard pudding.
25:35A hard pudding lover came to me.
25:37I thought I could give you more information about hard pudding.
25:41I received a lot of information.
25:44I was able to continue until the 10th place.
25:47What is KAMIPURIN to you?
25:51KAMIPURIN?
25:53There is a cafe called TEKKERUN.
25:57The owner of TEKKERUN has been making pudding for a long time.
26:03I really like KAMIPURIN.
26:08KAMIPURIN originated in the UK.
26:11In Japan, it spread from the late Edo period to the Meiji period.
26:16It spread from Yokohama through a document called SEIYO RYOUBITSU.
26:21KAMIPURIN began to be eaten in the 1960s.
26:27The history of KAMIPURIN began with hard pudding.
26:30KAMIPURIN appeared in a gorgeous pudding-shaped mode.
26:33KAMIPURIN is popular because it is smooth.
26:35There are many kinds of KAMIPURIN.
26:38This time, I will introduce you to KAMIPURIN, including TEKKERUN.
26:47The person who guides me is KAMUGI KOMUGIKO, a hard pudding lover.
26:58KOMUGI has been addicted to KAMIPURIN for 20 years.
27:02KOMUGI is looking for a KAMIPURIN shop.
27:07KOMUGI shoots KAMIPURIN.
27:10KOMUGI has eaten more than 200 KAMIPURIN.
27:13KAMIPURIN uses eggs, right?
27:15That's right.
27:16Today, I invited a person who loves eggs.
27:21Hello.
27:23Nice to meet you.
27:27KOMUGI loves KAMIPURIN.
27:32I have a friend named PUPU and a friend called MARUGAO.
27:41I will introduce you to KAMIPURIN.
27:44First, I introduce you to KAMIPURIN.
27:50Three people came to the shop.
27:53This is ALL SEASON COFFEE.
27:56All Seasons Coffee is located 10 minutes' walk from Kebukuro Station, Nishiguchi Prefecture.
28:02This shop specializes in home-cooked coffee, which is popular in this season.
28:07But they are also very popular for their hard pudding.
28:11What kind of pudding do you like?
28:14I think pudding is basically a fluorescent water solution for fat people.
28:21That's a funny way of saying it.
28:24After this, they move on to the super rich caramel hard pudding.
28:29It's really bitter.
28:30Really?
28:33It's bitter.
28:36And the long-awaited first hard pudding has arrived.
28:41It's cute.
28:42It's big.
28:44It's big, isn't it?
28:45It's big.
28:46It's a classic pudding with plenty of caramel sauce.
28:49I knew it.
28:50It's cute.
28:52It's cute.
28:53I think it looks like a dream, but the taste is unique and good.
28:58It's a caramel that has a pungent punch.
29:01I wonder what it tastes like.
29:03The pungent caramel is made by slowly melting the granulated sugar, not the general granulated sugar,
29:11and combining it with amaretto, an amine liqueur.
29:16After putting it in a cup and letting it freeze, they pour in the pudding dough.
29:22The point is to make the pudding hard.
29:24They put it on a tray covered with water and bake it in a hot water bath for about an hour.
29:30I see.
29:31When they cool it down and move it to a plate in the refrigerator...
29:37It looks good.
29:38It looks good.
29:39The classic pudding looks good.
29:43Let's try the caramel pudding first.
29:46Thank you for it.
29:51It's bitter.
29:52It's bitter, isn't it?
29:53It's very bitter.
29:54How can it be?
29:56You're good at pretending.
29:57It's bitter.
29:58It's bitter.
30:00When you react like that, I feel happy as if I'm speaking Japanese.
30:04It's bitter, isn't it?
30:05It's very bitter.
30:06I'm curious about the cream soda.
30:08What is the compatibility of caramel and pudding?
30:11Thank you for it.
30:15It's good.
30:18When I ate only caramel sauce, it was bitter.
30:24But when I ate it with pudding, it was just right.
30:27That's right.
30:29This bitter pudding doesn't have vinegar at all.
30:32It's not bitter at all.
30:34It's hard, but it's smooth.
30:36It's very smooth.
30:39I can't put it into words.
30:41I think it's great.
30:43I want to drink it.
30:52Do you eat it with caramel sauce?
30:54Of course.
30:55I don't do it when I'm watching it.
30:58But if I don't watch it, I want to do it.
31:02I'm watching it.
31:06The first place is Katame Pudding.
31:09The second place is Katame Pudding, a popular sushi chain.
31:13Is it a sushi restaurant?
31:15They came from Kasuga Station, Toei Subway.
31:18It's a four-minute walk from here.
31:20I'd like to introduce you to Choshimaru's pudding.
31:25It tastes like a cafe.
31:28I don't know.
31:29That's right.
31:31Do you know this place?
31:33I love Choshimaru.
31:35I'm sure Choshimaru will be on my birthday.
31:39I'm happy that God gave me anything.
31:42It's delicious, isn't it?
31:44I love Choshimaru so much that I want to eat only pudding.
31:51Choshimaru Sushi is a popular chain store that has 91 stores in Kanto.
31:57As soon as you get a seat, you can order the pudding you want.
32:03Then the store manager will show you the hardness of the pudding.
32:09He flips over the bat with 12 servings of pudding.
32:15It won't come out.
32:17It won't come out at all.
32:19The hardness of the pudding stands out.
32:24Katame Pudding in Choshimaru Sushi
32:27Put the egg in the secret ingredient and mix it carefully.
32:33Pour the finished pudding dough into a caramel bat.
32:38Arrange in a container with water.
32:41The point of Katame Pudding in Choshimaru Sushi is to bake it in the oven.
32:47The amount of water, temperature, and time are balanced.
32:51It's been tried and tested for six months.
32:56The finished pudding is delivered to each store.
33:00It is a very popular pudding that can be eaten more than 300,000 times a year.
33:06If you take it apart as it is...
33:09It's like tofu.
33:12I think the charm of Chikakui is this edgy.
33:16It's edgy.
33:18It's like, I'm hard.
33:21It's good to feel that kind of claim.
33:24The pudding I always eat is made like this.
33:29I'm so happy that I wonder if it's okay to be so happy.
33:32Thank you very much.
33:34It's amazing to fall in love with something.
33:36It's hard.
33:38The spoon is always tight.
33:40It doesn't come out at all.
33:42It doesn't collapse at all.
33:44It's wonderful.
33:46It's tight.
33:49It's sweet and delicious.
33:51It's rich.
33:55It's delicious.
33:57This is it.
34:01In addition, the pudding is replaced.
34:03It's amazing.
34:05The way to eat it.
34:07It's delicious.
34:10Katame Pudding Kamiten, which is now very popular.
34:14Next is the ultimate taste that has been preserved for 54 years.
34:21The first shop is Ekkerun, which is five minutes' walk from Horanomon Station.
34:27It's a shop of Kami Pudding introduced by Komugi.
34:32It's a shop with a nostalgic Showa retro atmosphere.
34:37After this, Katame Kami Pudding, which is very popular with foreigners, is here.
34:43It's hard, but it's a pudding that melts.
34:46I really like it.
34:49Next is Ekkerun, which is five minutes' walk from Horanomon Station.
34:53It's a shop of Kami Pudding introduced by Komugi.
34:56It's a shop of Kami Pudding introduced by Komugi.
35:00The owner, Mori, welcomed us warmly.
35:04He is also called Kami to me.
35:07He is a person who makes Kami Pudding, which I thought was like this.
35:15That's right.
35:17Have you ever seen a video of this?
35:20Have you ever seen it on TikTok?
35:23Here is a TikTok video that Mr. Marugao saw.
35:37In order to get such a master's Kami Pudding, there is a line in front of the store every day.
35:44Where did you come from?
35:46Uruguay.
35:47One day, I was scrolling on Instagram.
35:49I saw a picture of Kami Pudding on Instagram.
35:53When I travel there, I will pass by.
35:56Kami Pudding is very viral.
36:00It's a very Instagram star.
36:05With such a master...
36:08Some celebrities have come.
36:11This is Sayuri Yoshinaga, the number one in Japan.
36:14That's great.
36:16This is what Sayuri Yoshinaga gave me.
36:20That's great.
36:22Kami Pudding is popular all over the world.
36:26The ingredients are very simple, such as eggs and milk.
36:30After steaming for about 25 minutes with a steamer, remove the heat overnight.
36:34The point is to cool it down with ice water at once.
36:39The finishing touch is to remove the pudding from the container in an instant.
36:47It's magic.
36:55This is the pinnacle of simplicity.
36:58Jumbo Pudding has been loved for 54 years.
37:02I think the color of this caramel is really beautiful.
37:08It's really beautiful.
37:11It looks softer than the pudding I've introduced so far, but it's firm.
37:17How does it taste?
37:20Let's eat.
37:25It's delicious.
37:29It's a pudding that's hard, but melts.
37:32I really like it.
37:34It's a soft pudding.
37:38Let's eat.
37:45It's really good.
37:48It's fun to look at, and it's fun to smell.
37:52I think it's a pudding that makes you happy with the taste.
37:56This is Kami Pudding.
37:58Kami Pudding.
38:00It's a pudding that makes you feel like it's here.
38:07I really admired it.
38:10I'm glad I could come here today.
38:15She's a lady, so she'll cry soon.
38:27She's crying a lot.
38:29I'm glad I could taste the pudding she made.
38:35I just came here to eat.
38:47She's a pudding lover.
38:50Hiromi, which do you like better, hard pudding or soft pudding?
38:55I like hard pudding.
38:59Most of the pudding I eat is soft.
39:03Most of the pudding I eat is soft.
39:06It's delicious, isn't it?
39:08I don't know if it's a glass, but it's a thin pudding.
39:15It's delicious.
39:17What should I do?
39:18It's okay.
39:20I laughed.
39:23I laughed.
39:25What about you?
39:26I like hard pudding.
39:29It's hard to choose between hard pudding and soft pudding.
39:33Do you like both?
39:34You have that kind of thing.
39:37You have that kind of thing.
39:39I know both.
39:41I know both, but I can't choose between hard pudding and soft pudding.
39:45I can't choose between hard pudding and soft pudding.
39:47I mix them.
39:49You can't choose between them.
39:52After this, the pudding is hard as a spoon.
39:57It's hard.
39:58It's hard.
40:00Can I open it?
40:04Thank you very much.
40:05This is a pudding from a shop called Yuriya Pemper in Kichijoji.
40:11Yuriya Pemper.
40:13It's like Kyary Pamyu Pamyu.
40:16It's hard.
40:18It's not hard. It's hard.
40:20It's not hard. It's hard.
40:23Can I try it?
40:25It's hard.
40:26It's hard.
40:27I'll definitely add this to the pudding.
40:31This pudding is amazing.
40:33Thank you for it.
40:34Thank you for it.
40:38It's delicious.
40:39It's like a cake.
40:44The pudding melts in my mouth.
40:47I can't stop eating it.
40:48That's right.
40:49Eggs and caramel are delicious.
40:51Soft pudding is popular.
40:53There are many soft puddings in the world.
40:56Hard pudding is popular, too.
40:59I think there will be more and more of them.
41:03I hope there will be more and more of them.
41:05I think it's better to have a rival.
41:09That's right.
41:10It's important.
41:11Soft pudding is important.
41:14Soft pudding and hard pudding.
41:17Which one is better?
41:19Which one is better?
41:22Which one is better?
41:23Which one is better?
41:24Is there such a thing?
41:25Is there such a thing?
41:26There is a shop called YM in Matsudo City, Chiba Prefecture.
41:32The pudding on the top is firm.
41:37It's soft when you dig into it.
41:40That's good.
41:42It's perfect for me.
41:44I love it.