ネタパレ 2025年4月5日 U字工事が栃木を食べ尽くす！テッパン飯SP！
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#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
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TVTranscript
00:00Thank you very much for coming to Tochigi Prefecture to film today.
00:09Let's say hello to Gyoza!
00:11Tochigi's star, Yuji Koji, is here!
00:14Tochigi's Gyoza Special!
00:17Gyoza made with Utsunomiya's specialty, Gyoza no Kawa!
00:21This is good!
00:22Thank you!
00:23This is a specialty!
00:25This is a secret dish that is not included in the show's questionnaire!
00:30It's huge!
00:32It's huge!
00:33What is Tochigi's secret dish that exceeds Gyoza?
00:37It's good!
00:38It's so sweet!
00:39It's my first time eating this!
00:41Let's eat up all of Tochigi!
00:44It's good!
00:50Let's open the Net Parade!
00:53This is a veteran comedian representing Tochigi Prefecture for 25 years.
01:05Nice to meet you!
01:07Nice to meet you!
01:09Nice to meet you, too!
01:10We're both from Tochigi Prefecture.
01:13Yes, Tochigi!
01:14There's a lot of bad news in the world these days.
01:19That's right!
01:21The most shocking news is that Utsunomiya's Gyoza is in 3rd place.
01:26Gyoza news?
01:28It's not popular in the world.
01:30It's not!
01:31You can't say the same thing now!
01:33You can't say that in front of Suzuki-san!
01:37It's hard to say in front of him.
01:39Apologize to Suzuki-san!
01:401, 2, 3!
01:41I'm sorry!
01:42You don't want to apologize?
01:43I'm sorry.
01:44I'm sorry.
01:45I'm sorry.
01:46Don't you feel relieved to be applauded for apologizing?
01:49You're eating Gyoza!
01:51I'm eating Utsunomiya's Gyoza because I want to cheer for you.
01:54I ate it today, too.
01:55I want to check it out, so blow on it.
01:59Oh, you're eating Ninmin.
02:01I don't know if it's a fake.
02:03Ninmin.
02:04It's amazing.
02:05But there's a lot more news in the world.
02:08And the news that the number of Tochigi's Kanpyo farmers is decreasing.
02:12I'm not interested!
02:13There must be more!
02:14There must be!
02:15I'm interested!
02:16Kanpyo is made in Japan.
02:1990% of Kanpyo is made in Tochigi.
02:23I don't know what's wrong with that.
02:26Kanpyo has a high nutritional value.
02:29That's a good thing.
02:30For example, about 250mg of calcium per 100g of Kanpyo is in it.
02:37That's a lot.
02:38In other words, you can eat 15 pieces of Kanpyo wrapped in calcium per milk bottle.
02:43You'll be full.
02:4515 pieces of Kanpyo wrapped in calcium.
02:47You'll be full.
02:48It's sweet, but it's not a dessert.
02:50It's high in calcium, potassium, phosphorus, iron, and fiber.
02:54It's recommended for women.
02:56It's good for constipation.
02:58It's good for constipation.
02:59I'm eating this myself, so I can feel it.
03:02But this is a set.
03:04To be honest, I'm a little out right now.
03:09Kanpyo is not a side dish.
03:11Don't make fun of Kanpyo.
03:13Rolled cabbage is wrapped in Kanpyo.
03:16That's right.
03:18Mochikinchaku is also wrapped in Kanpyo.
03:20That's right.
03:21Yutti is also wrapped in Kanpyo.
03:23That's not it.
03:25Kanpyo is also wrapped in Kanpyo.
03:27Kanpyo is not so popular in the world.
03:31It's popular.
03:32Maybe.
03:33There's a lot of sushi.
03:35Kanpyo is wrapped in Kanpyo.
03:37That's because no one touches it.
03:41What kind of movie is that?
03:43It's a true story.
03:44Are you still a native of Tochigi?
03:45That's right.
03:46Have you ever thought about what would happen if you stopped making Kanpyo?
03:51I don't know if I've thought about it that much.
03:54What would happen if Kanpyo disappeared from Japan?
04:01I don't know.
04:02I think the demand for Kappamaki will increase.
04:05What are you talking about?
04:07What are you talking about?
04:09You are too frustrated.
04:11I'm not frustrated.
04:12You don't have enough calcium.
04:13Calcium?
04:14I drink milk every day.
04:16That's Kanpyo.
04:22This is a special video of Tochigi's iron plate meal.
04:29Today, we have two people from Ryujikouji who will eat this when they return to their hometown.
04:35Please.
04:36You know a lot, right?
04:38That's right.
04:39I love Tochigi.
04:40I don't think there are many places I haven't been to.
04:42That's not true.
04:43There are many places I haven't been to.
04:45There are about eight places I haven't been to.
04:47Don't underestimate the number of Tochigi restaurants.
04:50Tonight, we will select a number of Tochigi dishes and introduce them to each department.
04:58First, we will introduce the super iron plate meal that Ryujikouji always introduces when he comes to Tochigi.
05:04It is made with dumplings.
05:07This is the restaurant.
05:09Aji Ichiban.
05:12Aji Ichiban was established in 1967 at Utsunomiya Station, 20 minutes away from Tochigi.
05:20Utsunomiya is famous for its delicious food.
05:27This is the most delicious restaurant I've ever been to.
05:29You have a lot of beard.
05:32I'm not wearing a mask.
05:35Dumplings first.
05:39This is the super iron plate meal.
05:41When I started singing Utsunomiya equals Gyoza no Machi, Yamada Kuniko introduced me to this restaurant.
05:48After I started singing Gyoza no Machi, I became Gyoza equals Utsunomiya.
05:51Until then, I hadn't sung Gyoza no Machi.
05:54So, Kuniko brought me to this restaurant.
05:58Let's eat.
06:00This is the super iron plate meal made from the skin.
06:06You can eat it as it is.
06:08I'll eat it as it is.
06:14It's hot.
06:15It looks delicious.
06:17It's delicious.
06:19It has a deep taste.
06:21It's delicious.
06:23The skin is homemade, so it has a chewy texture.
06:26It's refreshing and chewy.
06:28It's a little thick.
06:30Not only the skin, but also the sauce is homemade.
06:34By adding scallops, the taste and depth of the taste spread in your mouth.
06:41It has a deep taste.
06:42What is the special thing made from the skin of Gyoza?
06:46Utsunomiya's special dish is ready.
06:50This is it.
06:53This is Udon.
06:55What is the special thing made from the skin of Gyoza?
06:58Udon.
06:59It's called Gyoza Udon.
07:01When making Gyoza skin, the noodles are made with leftover cuttlefish.
07:06It has a lot of moisture, so it has a chewy texture.
07:10It's perfect for Udon.
07:12This looks delicious.
07:13This is the miso.
07:15I use the same miso as Gyoza.
07:19That's why it has a deep taste.
07:21All the ingredients in Gyoza are included.
07:23That's why it's called Gyoza Udon.
07:25I see.
07:33It's delicious.
07:34It's smooth and chewy.
07:36It's delicious because it's thin and chewy.
07:39The miso is also good.
07:42The miso is delicious, isn't it?
07:43It's delicious.
07:44There is no salt at all.
07:45Udon has salt.
07:47I see.
07:48Udon has a lot of salt.
07:52That's why it's special.
07:54You are from Kagawa Prefecture.
07:56I'm sure you'll like this.
07:58It's cold.
07:59It looks delicious.
08:00In Kagawa Prefecture, there are thick noodles.
08:02That's thin noodles.
08:03This is salt-free noodles.
08:04It's delicious.
08:07It's like a comedy show.
08:09The next super dish is
08:11Yuji Koji's taste of youth.
08:15Megamori Soba.
08:18Here it comes.
08:35The next super dish is
08:37Yuji Koji's taste of youth.
08:41Megamori Soba.
08:43The next super dish is
08:47SUZUYA's dish.
08:49It's Udon Soba.
08:50It looks delicious.
08:51It is located in front of Otamara High School in Tochigi Prefecture.
08:56It's been 58 years.
08:58Udon Soba.
08:59SUZUYA's restaurant.
09:01Lunch time is always full.
09:03Otamara citizens' favorite food.
09:07Hello, everyone.
09:10I was looking forward to it when I was in high school.
09:12Since I became an adult, I've been taking care of filming.
09:17Local food is delicious.
09:20It's delicious.
09:22Let's order.
09:23HITASHI Tempura Soba.
09:26HITASHI Tempura Soba.
09:28HITASHI?
09:29What is HITASHI?
09:31HITASHI means HITASHI in this area.
09:34HITASHI is a memory of high school.
09:38We met in high school.
09:40How did you meet?
09:42I was a rugby club president.
09:46I had too much free time.
09:49I was playing with my seniors.
09:51I wanted to be in the classroom.
09:53I asked my seniors if they would do it.
09:56They said no.
09:57At the end, I asked my seniors if they would do it.
10:01They said yes.
10:03Why did you do that?
10:05I felt sorry for them.
10:07They are kind.
10:09They often ate this when they were in high school.
10:12This is their favorite food.
10:17I will eat this.
10:19This is MASHIKO's order.
10:23This is good.
10:25This is good.
10:27This is AIMORI and UDON.
10:29This is NITORYU.
10:30This is NITORYU.
10:33MASHIKO ordered AIMORI with soba and UDON.
10:37This is rare.
10:39But this is a large serving.
10:42This is a medium serving.
10:46This is a large serving.
10:48People in their teens eat this.
10:52This is a large serving.
10:54A student would be happy to eat this.
10:56This is a normal serving of soba.
10:58This is 150 g.
10:59However, Mr. Suzuya wanted the students to be full, so he made this much for them.
11:07Itadakimasu.
11:10It's easy to eat.
11:14It's good.
11:16I can eat this forever.
11:18The soup comes in a bowl like this.
11:22This one is cold, but it doesn't cool down.
11:25So it's good forever.
11:26The bowl is big.
11:28It's the same size.
11:30It doesn't cool down, but it's still hot.
11:37This is good.
11:39It looks good.
11:41It's thick.
11:42It's fluffy.
11:44This udon is unique.
11:46When we introduce this, the number of customers increases.
11:50It's getting faster and faster to make noodles.
11:53How many hours have you been making noodles lately?
11:55I've been working part-time for 30 years.
11:57I'm doing this because of these two.
12:00I've been doing this for a long time.
12:05I want to do my best while they advertise.
12:09It's a wonderful relationship.
12:10It was a super high-class meal that you can't miss in TOCHIGI.
12:16I often eat NAMASU's 30-year-old udon.
12:18Is this your first time eating it?
12:19It's my first time eating it.
12:20Gyoza udon looks delicious.
12:22It's delicious.
12:23You've never eaten it, have you?
12:25Please prepare Gyoza udon.
12:29ITADAKIMASU.
12:32Please eat while melting the miso.
12:40The skin of the Gyoza is soft.
12:44It's soft and chewy.
12:47This is the smoothest noodle I've ever eaten.
12:50This is delicious.
12:52This is a delicacy.
12:54It's similar to ramen noodles.
12:59If I hadn't been told this, I wouldn't have thought it was Gyoza skin.
13:02It's like ramen noodles.
13:04It's like a tube of noodles.
13:06Should I do this in TOKYO?
13:09Then can we eat it?
13:12Can I eat the next dish?
13:14This is a hidden dish that is not used in the program survey.
13:20I often write a survey.
13:22I always write a survey, but it's all cut.
13:25I want to go there.
13:27Is the name of the store a joke?
13:30It's not a joke.
13:33This is a hidden dish that is not used in the program survey.
13:39We came to SHIOYAMACHI.
13:44This is a hidden dish that is not used in the survey.
13:47This is SHIGEN.
13:50SHIGEN is a restaurant in the nature of SHIOYAMACHI.
13:57There are not many restaurants around here.
14:00It's a quiet place.
14:03The water is clean.
14:04How long does it take to get to the nearest station?
14:07It takes about 2 to 3 hours.
14:10It's close.
14:13It's a car ride.
14:14SHIOYAMACHI is famous for its clean water.
14:21SHIOYAMACHI is a place with a lot of nature.
14:23SHIOYAMACHI provides Japanese food that is particular about local ingredients.
14:29SHIOYAMACHI has many customers from all over the prefecture.
14:36This is a dessert called milk tofu.
14:40This is a unique way of eating and delicious.
14:45I've done a lot of surveys so far.
14:47I'm glad I was accepted.
14:50Why didn't you get accepted?
14:53It's a mystery.
14:55It doesn't look very appetizing.
15:00I think I'm being licked.
15:02I'm sure I'll be surprised if I eat it.
15:04What is the milk tofu that will surprise you?
15:09This is milk tofu.
15:12Thank you very much.
15:15This is a new sense of texture.
15:19This is milk tofu.
15:21The production of milk in TOCHIIN is the largest in HONSHU.
15:25It's the largest in Hokkaido.
15:26Is it the largest in HONSHU?
15:27Is it the largest in TOCHIIN?
15:28This is TOCHIAIKA.
15:32Look at this.
15:34This is sticky.
15:36This is like rice cake.
15:38This is like rice cake.
15:40This is delicious.
15:41This is a unique texture.
15:43If it melts a little, it tastes like milk.
15:46This is delicious.
15:48The production of TOCHIGI milk in TOCHIGI is the second largest in Japan.
15:52Japanese milk has a strong scent and a rich taste.
15:58By adding KUZUKO to it, it has a chewy texture.
16:04This is TOFU.
16:05This is TOFU that goes well with Japanese cuisine.
16:09This is TOFU that goes well with beans.
16:13This is TOFU that goes well with soy sauce.
16:17The owner of TOFU trained at a Japanese restaurant in Ginza.
16:21He made TOFU from the sesame tofu sold at the store at that time.
16:24He made TOFU from the sesame tofu sold at the store at that time.
16:28This is a dish that can only be tasted here.
16:32This is a hidden dish that is not used in the program.
16:38What's next?
16:39I want to go to TOSHO ONSEN.
16:43TOSHO ONSEN has a good hot spring.
16:45I like TOSHO ONSEN.
16:47This is a hot spring dish.
16:49Next, we came to HATAGO FUKUDAYA, TOSHO ONSEN, which is 300 years old.
17:01Nice to meet you.
17:06I want to eat hot spring rice.
17:10First of all, we go to the hot spring.
17:13We enter the open-air bath.
17:17We can see the sunset from the open-air bath like a Japanese garden.
17:21It's a great view.
17:23What is the hidden dish that we eat after taking a bath?
17:31This is big.
17:44This is delicious.
17:46What is the hidden dish that we eat after taking a bath?
17:51I'm hungry after taking a bath.
17:54I'm hungry whenever I come here.
17:58I eat fried chicken.
18:00This is a hidden dish.
18:04This is TOSHO ONSEN's fried chicken.
18:08What is the feature of this dish?
18:11This is big.
18:14Why is this dish so popular?
18:19This is because there is no fried chicken in TOCHIGI.
18:24How does this taste?
18:30This is delicious.
18:32This is big, but it's soft.
18:35This has a strong taste.
18:37This has a strong taste of pepper.
18:39This goes well with beer.
18:41This is delicious.
18:43This uses mineral-rich hot spring water.
18:47This has a soft and juicy texture.
18:49This is TOSHO ONSEN's rice.
18:52This is TOSHO ONSEN's rice.
18:54This is rice made from rice.
18:56This is a dish that customers can eat as much as they want.
18:59This is delicious.
19:00This is TOSHO ONSEN's fried chicken.
19:06I'm full.
19:09You can take this home.
19:11This is fun.
19:13You can take this home as a souvenir.
19:14I wrote this in the questionnaire.
19:18I'm glad I was invited this time.
19:21There is a lot of fried chicken left.
19:24Let's take this home.
19:26My family will be happy.
19:28This is a hidden dish that is not used in the questionnaire.
19:34I'm glad I was invited this time.
19:38I thought this fried chicken was delicious.
19:40How is this fried chicken?
19:42This looks delicious.
19:43This doesn't look like TOCHIGI.
19:46This looks like TOCHIGI.
19:49This looks like a hot spring.
19:51This is a great view during the day.
19:53I was changing in the hot spring.
19:58The owner came to me and said,
20:00I'm sorry to shoot because YUJIKO is here today.
20:05This is a new product that exceeds GYOZA.
20:07This is a new product that has been in business for 100 years.
20:12I came to KANUMASHI, 15 minutes by train from UTSUNOMIYA.
20:17This is KANUMASHI in TOCHIGI.
20:19This doesn't smell like GYOZA.
20:21This smells good.
20:24This is a new product that exceeds GYOZA.
20:28This is ANKITEI.
20:31This is ANKITEI, the oldest restaurant in KANUMASHI.
20:39I don't think anyone in KANUMASHI doesn't know this restaurant.
20:42This restaurant is closed during the day.
20:47This is a new product that is sold out.
20:53This looks delicious.
20:57This is ANKITEI, a new product in TOCHIGI.
21:00This looks delicious.
21:02This is a hot product.
21:04This is a new product.
21:06This has been around for a long time.
21:10This is a new product that has become popular in the city.
21:13Many people come to this restaurant.
21:15In KANUMASHI, SHUMAI is popular as a street food.
21:20There are many shops where you can eat SHUMAI.
21:24I eat SHUMAI with sauce.
21:29This is big.
21:32This is a strange texture.
21:36This is a sweet taste that melts in your mouth.
21:39This is a unique sweetness.
21:42This is a soft texture.
21:44This is delicious.
21:46Many people are surprised that SHUMAI is popular in TOCHIGI.
21:50SHUMAI has been popular in TOCHIGI recently.
21:54There are many people who want to eat SHUMAI in TOCHIGI.
21:56SHUMAI is popular in TOCHIGI.
21:58Where is SHUMAI popular in TOCHIGI?
22:00SHUMAI is popular in TOCHIGI.
22:05SHUMAI is popular in TOCHIGI.
22:09This is thanks to you.
22:11This is thanks to you.
22:14There is a rare dish that uses SHUMAI in ONKITUI.
22:19I have never seen SHUMAI soup.
22:23Can I eat SHUMAI soup?
22:30Do you eat SHUMAI?
22:32I love SHUMAI.
22:34This is hot.
22:36What is his favorite SHUMAI soup?
22:42This is SHUMAI soup with SHUMAI in ONKITUI's popular ramen soup.
22:49I eat SHUMAI soaked in soup.
22:58SHUMAI soup is delicious.
23:00SHUMAI is the main dish in soup.
23:08SHUMAI is delicious.
23:12I'm watching your video.
23:16What is this?
23:18This is KAMINARI.
23:20Is that KAMINARI?
23:27Do you know the name of this dish?
23:29I don't know the name of this dish.
23:31I know the name of this dish.
23:35I'm looking forward to this dish.
23:37I'm looking forward to this SHUMAI.
23:39This is KAMINARI.
23:41This is KAMINARI.
23:43This is SHUMAI soup with SHUMAI in ONKITUI's popular ramen soup.
23:48There is a reason for waiting.
23:50The first president of KIO, NONAMI MOKICHI, is from KANUMA, TOCHIGI.
23:56That's why I'm waiting for SHUMAI.
24:00This is SHUMAI soup with SHUMAI in ONKITUI's popular ramen soup.
24:05ITADAKIMASU.
24:07This is a ramen soup.
24:10This is delicious.
24:12This is different from meaty SHUMAI.
24:17The sweetness of the onion and the soup make it soft.
24:24It's easy to eat and delicious.
24:26I didn't know SHUMAI was so sweet.
24:28If you go to KENCHIJI, you will be popular.
24:32I don't say that.
24:35I'm stupid.