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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 have to thank me.
29:18Or you have to be proud of me.
29:21So I thought you were being praised.
29:25I think you are being praised because you are not interested in me.
29:33I think so.
29:34You are being praised.
29:35It's hard to communicate.
29:37Really?
29:38I'm a little awkward now.
29:40Really?
29:41If you are praised, you have to thank me.
29:47Do you think I'm pretty?
29:50I don't know.
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.
30:07When I was dumped by my girlfriend, I was laughed at by my best friend.
30:16I have another question.
30:17You are not good at speaking quietly.
30:19I'm not good at speaking quietly.
30:21Why do you speak quietly?
30:23You want to tell your partner.
30:25Why do you speak quietly?
30:27I have never said that.
30:29I'm Akinaka Nakamori.
30:31I'm sure you have.
30:33How about you, Ms. Rimura?
30:34You don't start acting by saying something.
30:38You start acting by listening to your partner.
30:40You have to match the volume.
30:42You have to match the volume, tempo, and rhythm.
30:46You have to match the volume, tempo, and rhythm.
30:49If you can't do this, you are being called a pervert.
30:53If you don't match the volume of your voice, you will be worried about your partner.
31:00I can understand what Osaka people are saying.
31:03I'm glad to hear that.
31:04How about you, Mr. Hashiyasume?
31:06I have a question for Osaka people.
31:10If you want to attack Osaka people,
31:13how can you make Osaka people fall in love with you?
31:20I'm glad to hear that I'm funny.
31:23That's the best part.
31:25If I'm with you, I'm funny.
31:29I almost propose to you.
31:32I will propose to you as it is.
31:37Next is the popular station in Ishikawa Prefecture, which was announced in January this year.
31:42Ishikawa Prefecture's popular station, Let's TREASURE PANT.
31:51It takes about 40 minutes by car from Kanazawa Station, the main terminal.
31:57There are about 20,000 people at the entrance of Noto Peninsula.
32:02This is Hakui City.
32:08This is a city that was severely damaged by the quake in Ganjitsu last year.
32:13The main road connecting Kanazawa and Noto, which was temporarily closed,
32:18and Noto-Satoyama Kaido are now open to the public.
32:23They are moving forward step by step towards reconstruction.
32:28After the quake, the road station was reopened just two days ago.
32:32The name of this destination is I-Mitsunoeki Noto Chirihama.
32:40Chirihama, the origin of the name, is right next to the road station.
32:45Moreover, it is called Chirihama Nagisa Driveway.
32:49It's the only beach in Japan where you can drive along the waves.
32:54You can drive to Nagisa Driveway, take a break, eat delicious food,
32:59and buy original things on your way home.
33:01It's a convenient driving course.
33:02I think I've been here about 200 times.
33:06This road station has a factory.
33:10Really?
33:11They make a lot of new products.
33:12Every time I come here, I find something new and interesting.
33:16Noto Chirihama sells more than 50 types of original road station products,
33:21which are rare in Japan.
33:24Two-tone colors using Noto's Beniharuka are popular.
33:28This is the most popular sweet potato chips.
33:32And this is called Odamaki.
33:35It's made of glutinous rice.
33:37It's a chewy dough wrapped in plenty of red bean paste.
33:40Noto's traditional Japanese sweets are the main products of the road station brand.
33:46As they continue to investigate...
33:50What?
33:51What is it?
33:52An ice cream shop with a cold temperature of 2 degrees Celsius.
33:57It's so cold today.
33:59Ice cream is probably eaten by people in Ishikawa Prefecture.
34:02Is that so?
34:03Ice cream consumption in Ishikawa Prefecture should be the highest in Japan for a while.
34:08What kind of ice cream do you like?
34:10It's the best in the world.
34:12I think the one called Grand Pistachio is the best in the world.
34:16Ishikawa Prefecture has the best ice cream in the world.
34:20Ishikawa Prefecture people love ice cream.
34:22They want to eat ice cream side by side.
34:24This is Marugawa Gelato.
34:27It's a super popular gelato shop that has three shops in Noto area.
34:32It's stylish.
34:33Pistachio, which won the best in the world, and other popular gelato are on sale.
34:40The owner, Mr. Shibano, is from Noto area.
34:44Ishikawa Prefecture has a lot of difficulties in Noto area.
34:50I want to help the recovery of Noto area with gelato.
34:54At the road station, you can eat the best gelato in the world.
35:01It looks delicious.
35:02When it comes to Noto area, you can't miss the delicious seafood in Japan.
35:09What did this man bring?
35:11What is this?
35:13It's gorgeous.
35:15It's a gorgeous seafood bowl.
35:18There are fresh sashimi including Ishikawa-proud blackthroat seabass.
35:23There is also a large-mouthed crab.
35:28Next to the seafood bowl, there is crab soup with a whole crab.
35:34In addition, there is boiled tuna.
35:37There is also a squid and a hot spring egg.
35:40How much is this?
35:42It's 2,200 yen.
35:44It's 2,200 yen.
35:45It was a very good price.
35:49Thank you for waiting.
35:52It's time for TREASURE PUNT.
35:58In the first corner of the BINZUME corner, you can discover a bread.
36:05It's called kombu.
36:09Kombu on bread?
36:16It's time for TREASURE PUNT.
36:19In the first corner of the BINZUME corner, you can discover a bread.
36:26It's called kombu on toast.
36:31When it comes to kombu, hot rice is the absolute partner.
36:37What is the content of this bread?
36:40This is a lot of food.
36:46This is a lot of food.
36:50The people of Ishikawa and the people of Hokuriku like kombu.
36:56What is the content of this bread?
36:59This is kombu on toast.
37:04I like kombu.
37:06This is a rice cracker.
37:08This is a rice cracker.
37:11This is a fish sauce.
37:15Is this a fish sauce?
37:17The food we just ate is a fish sauce.
37:21This is a famous dish of Wajima.
37:25This is a fish sauce.
37:28This is a seasoning made from squid and sardine.
37:31This is a seasoning that has been fermented for over a year.
37:34This is a seasoning that has been fermented for over a year.
37:39It takes two hours from HAKUISHI to the north to make bread.
37:45This is a fishing town near NANAOWAN.
37:47This is a fishing town called USHITSU in NOTO.
37:49This is where the kombu on toast was produced in 1957.
37:54This is the second-generation owner, KAZUTO.
37:57This is his wife, HIROKO.
37:59The tsunami has come to NOTO.
38:03I haven't lived in my house since January last year.
38:07This is a high-rise building, so there was no tsunami effect.
38:11I was a little depressed.
38:15This is my wife's job.
38:19I can't be depressed, so I got my husband's butt slapped.
38:25The craftsmanship of 38 years on this road shines.
38:29This is OBORO KOMBU, which is made by sucking a piece of kelp.
38:34This bread is said to have originated from the kelp that comes out at that time.
38:41Originally, it was made as a furikake for rice.
38:47My daughter happened to have leftover furikake on the table for breakfast butter toast.
38:53When I put it on the bread, my mother said it was delicious.
38:57So I changed the route to the kelp on the bread.
39:01Currently, it is used not only for cutting, but also as a product.
39:07Next is ISHIRU SENBEI.
39:10This is an accent on the texture when eaten with toast.
39:15This is a coarse powder that leaves a senbei feeling.
39:19This is the natural salt of NOTO.
39:22This is AONORI.
39:24This is a large amount of sesame and increases the flavor.
39:27The more I look at it, the more I feel that it is a furikake that goes well with rice.
39:33This is the kitchen of KENMIN ISHIKAWA.
39:37This is a popular tourist spot in Kanazawa.
39:40This is a professional sushi restaurant.
39:43This is a professional sushi restaurant that knows all the seafood in Japan.
39:48This is SAKAJIRI.
39:50This is ARAKI.
39:52This is TSUKAMOTO, who is in charge of sashimi.
39:54This is NAKAJIMA, who is in charge of seafood.
39:58I brought bread.
39:59Can you look at this?
40:01This is KONBU.
40:03This is a mismatch between bread and KONBU.
40:08This is very delicious.
40:10You will understand when you eat this.
40:17This is a real meal.
40:19First, spread a lot of butter.
40:22I put KONBU.
40:24This is the first time for professional fishermen to put KONBU on a butter toast.
40:33Do toast and KONBU go well together?
40:39This goes well together.
40:43It's delicious to put a lot of KONBU.
40:47The deliciousness of KONBU spreads in my mouth.
40:50I think the combination of butter and KONBU is good.
40:56I felt the scent of the sea.
40:59I'm NAMI.
41:02Then.
41:03Can I talk to you for a moment?
41:06Is it delicious?
41:09He invites a Chiba couple who came to sightseeing.
41:13This is KONBU on toast.
41:15Is this a gift?
41:17Is this KONBU on toast?
41:19I put a lot of KONBU on toast.
41:21I put a lot of KONBU on toast.
41:23Is that okay?
41:24I put a lot of KONBU on toast.
41:27He gives bread to his friends.
41:30This is delicious.
41:32This is delicious.
41:34I will do my best.
41:37Please support me.
41:40This was delicious.
41:42Can you buy me some bread?
41:45I found the head of PR at OOWAKI KONBU.
41:50This is very delicious.
41:52I can't imagine what it tastes like.
41:56Everyone in HOKURIKU likes KONBU.
42:00Is this a rice cracker with fish sauce?
42:02This is famous as a fish sauce.
42:05This is similar to NANPURA in TAI.
42:09This is similar to NANPURA.
42:11This is delicious.
42:12The roadside station is a good place to explore the area.
42:18Chirihama is amazing.
42:19I have been driving my father's car since I was a child.
42:24You can't drive on the beach.
42:27I didn't know that I couldn't drive on other beaches.
42:31I thought I could drive anywhere.
42:34I didn't know that.
42:35This is cool.
42:37This is like a commercial.
42:39I still have a lot of work to do.
42:42Please support me.
42:43Everyone in HOKURIKU is supporting me.
42:46I will do my best.
42:47Please support me.
42:49What did you think of JUMBO?
42:50I was happy to see TAISHO at the sushi restaurant.
42:55This is a really good product.
42:57I want to present TAISHO soon.
43:00TAISHO has a great impact.
43:05I have to apologize.
43:07You look like a girl eating jelly.
43:10You look like a girl eating jelly.
43:12You look like a girl eating jelly.
43:16KENMIN ISHITAWA and KANNO.
43:19They eat kelp on toast.
43:21This is a big tasting party.
43:23You said you should put a lot of kelp on it.
43:25My father said that.
43:28It looks good.
43:31I put a lot of kelp on it.
43:33I eat this.
43:35You put a lot of kelp on it.
43:38I eat this.
43:39This is delicious.
43:42This is very delicious.
43:44This goes well with this.
43:47This is delicious.
43:49This goes well with butter.
43:52This goes well with kelp.
43:58This is delicious.
43:59The smell of kelp comes out of my nose.
44:02This is very delicious.
44:04The smell of sesame seeds is amazing.
44:06The smell of sesame seeds comes out of my nose.
44:08I'm happy to eat kelp after a long time.
44:11This is delicious.
44:12This is delicious.
44:14This is delicious.
44:15This is good.
44:16The texture of the kelp and seaweed is good.
44:19All of this is delicious.
44:20I'm glad that everyone is happy.
44:24I'm glad.
44:27I thought there would be a variety of dishes.
44:32I thought pasta would go well with junk food.
44:38I thought it would be good to bake potatoes thinly and sprinkle them on top.
44:45I thought it would be good to sprinkle popcorn.
44:49I don't want to lose.
44:53I want to cook various dishes.
44:55I want to eat fried potatoes.
45:00I will definitely eat it.
45:02This is absolutely delicious.
45:04Everyone is excited, but toast is the best.
45:08Is it written as a specialty?
45:19Junk food.
45:22I saw it.
45:24Will you run from now on?
45:25I will run.
45:29What's wrong?
45:31Did you say something funny?
45:33If you want to watch it again, please subscribe to the channel.