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00:00In tonight's magic restaurant, we thoroughly explore the mysteries of Kansai's signature gourmet food.
00:09Osaka's No. 1 souvenir, milk manju tsukigesho.
00:13But was it actually made for foreigners?
00:16Could it be that the manufacturer...
00:19Is it okay to say that?
00:22We thoroughly investigate the boundaries between the areas that are known for akashiyaki and takoyaki.
00:29Akashiyaki or takoyaki.
00:32It's actually here.
00:34Where is it?
00:36The popular takoyaki of both companies, Kobe Takoyaki.
00:42This is interesting.
00:44The first mystery is...
00:46Why did Kamukura become the representative ramen of Osaka?
00:50The first truth is...
00:52Speaking of Osaka's specialty...
00:56Okonomiyaki.
00:58Kushi-katsu.
01:00Dote-yaki.
01:01All of them are very unique.
01:03But...
01:04Even though they don't look like Osaka at all...
01:07The one that made it to the top of the list is...
01:12A clear soup that goes the exact opposite of being unique.
01:17Dotonbori Kamukura's ramen.
01:21It was founded in 1986 in Dotonbori, Osaka.
01:26It's located in the center of Kansai.
01:28It has 94 stores nationwide.
01:32It's a delicious ramen with a sweet taste of Chinese cabbage and a mild soup.
01:39I want to eat it.
01:41It's eaten 14 million times a year.
01:46Kamukura doesn't look like Osaka at all.
01:50It looks like Osaka because it's slanted.
01:53But if you think about it, it's very simple.
01:59Who will challenge the mystery?
02:03Detective.
02:04Who is it?
02:05It's delicious.
02:08I will cook this mystery.
02:11Are you sure?
02:12Detective.
02:13Detective Kojima will solve the mystery.
02:17The most mysterious thing is this soup.
02:22What flavor is this?
02:24It looks like soy sauce.
02:26But it's completely different from the soy sauce ramen I've eaten so far.
02:31What flavor is it?
02:33What flavor is it?
02:34What flavor is it?
02:35That's an interesting question.
02:37I don't know what flavor it is.
02:39But it's light.
02:42It tastes like Kamukura.
02:45Do you like Kamukura?
02:46Yes.
02:47I love Kamukura.
02:48Because it's delicious.
02:50The taste of Kamukura is a mystery.
02:53The genre of Kamukura is difficult.
02:56Detective.
02:57Are you having a hard time?
02:58Detective Kojima.
03:00You may have found a hint to solve the mystery.
03:03Detective.
03:04Are you an assistant?
03:05Are you an assistant?
03:06Are you an assistant?
03:07Are you an assistant?
03:08Are you an assistant?
03:10Are you an assistant?
03:11He paid attention to the explanation of the taste written on the wall.
03:16The characteristic of Kamukura ramen is that it has an incomprehensible taste.
03:21Don't you understand what I'm saying?
03:23The hint that Tomiken found is that it has an incomprehensible taste.
03:26Tomiken found it.
03:27Tomiken.
03:28Tomiken.
03:29Tomiken.
03:30Tomiken.
03:31Tomiken.
03:32Tomiken.
03:33Tomiken.
03:34Tomiken.
03:35Tomiken.
03:36Tomiken.
03:37Tomiken.
03:38Tomiken.
03:39Tomiken.
03:40The manager should know the taste in detail.
03:45What is the taste of delicious ramen?
03:48Is it soy sauce?
03:49It's soy sauce.
03:50Is it soy sauce?
03:51It's soy sauce.
03:52Is there any other information other than soy sauce?
03:55I don't understand.
03:57Is it the manager?
03:58It's the manager.
03:59Don't you know if it's the manager?
04:00I don't know.
04:02When I asked the manager, who is more of a translator than the manager,
04:06I don't know what's in it.
04:08What?
04:10I don't know the taste of it, either.
04:11Me, neither.
04:12I don't know what's in it, either.
04:13I don't know what's in it, either.
04:14I don't know what's in it, either.
04:15I really don't know what it is.
04:16I really don't know what it is.
04:17I don't know what it is.
04:18I think it's the manager.
04:19It's the manager.
04:20It's the manager.
04:21This soup is actually...
04:23Only a family of the Chōgyō family knows about it.
04:26What's that?
04:27That's a mystery in a labyrinth.
04:30Right.
04:31Ramen shops usually cook the soup in a restaurant,
04:35Kamukura has a pack of finished soup delivered to the restaurant, so the staff don't know what's in it.
04:45It's good.
04:47It's good.
04:49But now that you mention it, I don't know what it tastes like.
04:53It's hard to tell what kind of ramen it is.
04:56I've never been conscious of it.
04:58I don't know if it has the sweetness and umami of vegetables.
05:01You know what's in it, don't you?
05:03Yes, yes, yes.
05:05That and that.
05:07That and that?
05:09Let's ask today's guest, Mr. Nahomi Matsushima.
05:13It looks difficult.
05:15In Kamukura, we don't do what we would normally do in a ramen chain.
05:23What is it?
05:25What is it?
05:27Well...
05:29I don't know.
05:39We don't do what we would normally do in a ramen chain.
05:41Oh, I see.
05:43That's true.
05:45The answer is...
05:47Cup noodles.
05:49It's totally different.
05:51In order to make cup noodles, you have to teach the recipe to the maker.
05:55Kamukura refuses to do that because they don't want to do that.
06:02It's true that when it comes to cup noodles, you have to describe everything.
06:05So it's easy to get caught.
06:07You don't trust anyone, do you?
06:09No, that's not what I mean.
06:12Kamukura was born about 40 years ago.
06:17It was founded by Masato Fuse.
06:20It's a cool picture.
06:22He used to be a French chef.
06:26But one day in 1982,
06:30the Yamato River flooded.
06:34Because of the flood, Masato was killed and his restaurant was closed.
06:43This is the worst.
06:45All the dishes were washed away.
06:48All the dishes were soaked in water.
06:51I don't have anything to use.
06:53What should I do?
06:56Are you okay?
06:58Cheer up.
07:00This is the worst.
07:02Hang in there.
07:04This boy is Masato Fuse, the president of Inono.
07:08It's totally different.
07:10He's not a fairy.
07:13I'm hungry.
07:15Dad, what do you want me to eat?
07:18Well, let's make some ramen.
07:22That's when Masato suddenly thought of something.
07:26That's right.
07:28If it's a Western restaurant, there are many types of dishes.
07:32If it's a ramen shop, it's very efficient just to make ramen.
07:37That's right.
07:39Masato decided to open a ramen shop with that in mind.
07:44Based on the vegetable soup that was served during his training,
07:48he spent a year and a half.
07:51How is it this time?
07:58It's good.
08:00Really?
08:01It's really good.
08:02I see.
08:04That's how Kamukura's delicious ramen was born.
08:09It's interesting.
08:11It's been a year and a half.
08:13Kamukura's specialty, Kokugo and Scarf,
08:16was the legacy of the founder who trained French.
08:21But...
08:23I know the secret of the soup and the secret of the scarf,
08:28but why was it accepted by the Kansai people?
08:31I don't know the answer.
08:33Why?
08:36Kamukura's light taste is still popular in Osaka.
08:42Tomiken-kun.
08:44The basics of operation is to stick it in.
08:45It's old.
08:46There should be a hint in this store.
08:49It's old.
08:50It's old.
08:51Yes.
08:55Detective Kojiken counts something.
08:58Actually, this was the key to solving the mystery.
09:03Tomiken-kun.
09:05The mystery may have been solved.
09:07What?
09:08This store...
09:10has a lot of XXX.
09:12Yahoo!
09:13It's not Yahoo.
09:14It's not Yahoo.
09:20Why did Kamukura's light taste become popular in Osaka?
09:27What is more popular than other ramen stores?
09:39I'm nervous.
09:41Why are you nervous?
09:42I'm a woman, but I'm nervous to eat ramen alone.
09:4840 years ago, when it was difficult for women to enter ramen stores,
09:53Kamukura gained overwhelming female support.
09:56What attracted women was light soup and vegetables with a healthy image.
10:02And...
10:05Welcome.
10:07It's very clean.
10:11This is more like a restaurant than a ramen shop.
10:16Thank you very much.
10:17Our concept is a ramen restaurant.
10:20Hello.
10:22Hello.
10:25The store has a sense of cleanliness based on white and yellow.
10:30The percentage of female customers in Kamukura is about 40% more than general ramen stores.
10:37Certainly, when I was young,
10:40women couldn't enter any ramen stores.
10:44What else?
10:46To make it easier for women to enter,
10:48the entrance is made of glass so that you can see the inside from the outside.
10:53To attract female customers,
10:55they make it so that you can see the inside of the store.
10:59They sell ramen with konnyaku noodles, which are almost no sugar content.
11:06Kamukura is the first ramen chain to introduce a vending machine.
11:13It's a brave act to enter the store alone and talk to the staff.
11:18It's easy to buy tickets.
11:22At that time, when women went to eat,
11:26they couldn't get used to the idea of going to a ramen shop.
11:29However, Kamukura is the only ramen shop where you can eat at ease.
11:35Is that so?
11:38Here's a quiz for you.
11:43In Kamukura, there is a secret menu that was born from the voice of a woman who wanted to eat a lot but was embarrassed.
11:50What kind of menu is it?
12:01Let's open the flip.
12:06I thought it was a curry ball, but it's rice.
12:10Can you say, please buy me rice?
12:12It's embarrassing, isn't it?
12:15Nagano-kun says, please buy me rice.
12:18Sega-chan says, please buy me rice.
12:23Matsushima-san, please say, please buy me garlic.
12:28Garlic.
12:30Please buy me garlic.
12:35Here's the answer.
12:38This is the secret menu.
12:40At first glance, it looks like a normal ramen, but if you scoop it with a spoon,
12:45there are rice and half-boiled eggs inside.
12:52Put the noodles on top of the rice and raw eggs in the ramen bowl,
12:58pour the soup, and it's done.
13:02Do you want to be full by doing this?
13:05It's called Ramen Zousui.
13:08It looks like you're eating a normal ramen, but you can actually enjoy Zousui.
13:15It's a secret menu that can only be eaten five times a day.
13:20It's interesting.
13:23It looks the same.
13:24No matter how you convey it, you can tell by looking at it.
13:29You have to eat it from the beginning.
13:31I see.
13:33The next mystery is...
13:35Why did Tsukigesho become the number one souvenir in Osaka?
13:41Just like Kamukura, Tsukigesho has become a famous product in Osaka even though it is not in Osaka.
13:47Milk Manju Tsukigesho
13:5118 million units are sold every year.
13:57It ranks first in the Osaka souvenir ranking.
14:02However,
14:04the package is elegant and modest.
14:07The product is also very simple.
14:11It's elegant. It's like Osaka.
14:14Tsukigesho is similar to Kyoto.
14:21It's so smooth.
14:24Kojiken.
14:25Kojiken.
14:26Good luck.
14:27It's good.
14:28It's Manju, but it's very milky.
14:30But it's true.
14:32What part of Osaka is this?
14:33It's too smooth for a souvenir from Osaka.
14:38I'll cook this mystery.
14:43Tsukigesho Factory in Hanran, Osaka
14:49Is this a factory?
14:52I've never seen this before.
14:54It's coming out.
14:56Here, you can see the process of making the dough,
15:00baking it,
15:02and broadcasting it.
15:05What's more,
15:07This.
15:09It's warm.
15:11you can eat freshly baked Tsukigesho.
15:18What's the secret of the taste hidden in Osaka's No.1 souvenir?
15:24It's Hokkaido's rare white bean.
15:27It's 100% white bean,
15:29butter, egg yolk, and condensed milk.
15:32It's a delicious milk bean.
15:36Usually, a lot of souvenirs are made from overseas beans.
15:43Tsukigesho uses rare and expensive Tokachi's white bean.
15:49There are egg yolk, butter, and condensed milk.
15:56It's an elegant taste of milk bean.
15:58I've never seen how to make Tsukigesho.
16:01You don't have to say that.
16:04I'd be happy if everyone knew.
16:06This is a secret.
16:08You didn't tell me anything about this shop.
16:12No, I didn't.
16:16It's delicious.
16:17It's delicious.
16:19It's delicious.
16:21I like the texture of white bean.
16:24It doesn't taste like Osaka.
16:26It doesn't.
16:27It doesn't have octopus.
16:30It doesn't have anything.
16:31It's a prejudice.
16:33It was opened in 1984 in Sennan, Osaka.
16:37It's a local favorite shop, Aokisho Fu-an.
16:41What she was good at was white bean, which was later used in Tsukigesho.
16:49Aokisho Fu-an has been particular about white bean for a long time.
16:53Aokisho Fu-an is the first one to use white bean in Tsukigesho.
16:59That's it.
17:01Aokisho Fu-an is amazing.
17:03Nagano's quiz.
17:08What is the Japanese snack that Aokisho Fu-an used white bean for the first time?
17:14The first one?
17:15I think it's azuki beans.
17:20I think it's ohagi or botamochi.
17:23I see.
17:24The answer is...
17:26It's not.
17:28This is Ichigo Daifuku.
17:31Ichigo Daifuku's white bean has become popular now.
17:35It's been sold since 1987.
17:41When was Tsukigesho born?
17:47It was born in 2010.
17:49In 2010?
17:53You can't answer in 2009.
17:55If I were you...
17:58It's been 15 years since it was released.
18:00Now it's a famous snack in Osaka.
18:03Actually, Tsukigesho became popular because of one reason.
18:08That...
18:09That's right.
18:10It's the impact of the commercial.
18:13It's a melody that goes well with the smell of the hotel.
18:18That is...
18:20The smell of rich milk.
18:22The smell of rich milk.
18:24The smell of rich milk.
18:25The moist texture.
18:27The elegant sweetness.
18:29The smell of rich milk.
18:30The smell of rich milk.
18:33Yes, this commercial.
18:36So...
18:38Tsukigesho was born.
18:40Thank you very much.
18:42It smells good.
18:44What was the reason?
18:46The reason was...
18:48The current president was the president at the time.
18:52It was a golf course in Kobe.
18:56There was a voice saying,
18:58He looked like a very nice person.
19:00A little cheerful.
19:02I had the image that he was a tall old man.
19:07The president, who was a fan of Master Saburo,
19:09They began to interact by talking to each other.
19:16What is this?
19:18A lot of snacks were sent to me.
19:20What is this snack?
19:22Tsukigesho.
19:24Let's try it.
19:26I wonder if it's a story.
19:29It looks like a cute moon.
19:33It doesn't look like a moon.
19:35Mr. Rossi, are you serious?
19:36Mr. Rossi, are you serious?
19:37What is this?
19:38It's a very elegant taste.
19:40It's delicious.
19:42I'm really angry.
19:44It's delicious.
19:47Hello, Mr. Saburo.
19:49How can I help you?
19:51President, the snacks you sent me are very delicious.
19:55I'm glad to hear that.
19:56Thank you very much.
19:57You make good snacks.
20:00It's an honor.
20:02By the way, Mr. Saburo.
20:06I want you to appear in a commercial.
20:09Is it a commercial?
20:11Really?
20:12Of course, president.
20:14I'll do anything.
20:17In this way, a commercial was decided.
20:21Tsukigesho, which was not well known at that time,
20:25From now on, he will appear in the commercial of Hachiban.
20:33High school students and young people say,
20:36I want to be Tsukigesho.
20:38When I go to an event,
20:40I say, Tsukigesho.
20:42Everyone says,
20:44There is an impact.
20:46It's amazing.
20:49To be honest, I'm aiming for the second generation.
20:52You were aiming for it.
20:54I feel like I can do it.
20:56I feel like I can do it.
20:59The commercial in 2013 was the trigger.
21:02The number of sales since the second year has doubled.
21:06The number of sales since the second year has doubled.
21:10The reason why it spread to Osaka is
21:12The effect of this commercial is also great.
21:17However, the taste of white entremet
21:20The simple appearance
21:23It doesn't feel like Osaka.
21:26It has nothing to do with marriage.
21:30New information
21:34Until then,
21:38It's interesting.
21:40It spread to the Kansai area.
21:46The reason why Tsukigesho became famous in Osaka
21:50New information from Master Saburo
21:53Until then, it was only in the Kansai area.
21:58The secret that is not Osaka-like is in the Kansai airport?
22:03One year before the birth of Tsukigesho
22:06Aoki Shofu Bay is close to the Kansai airport.
22:10It seems that there was an exchange with a relative.
22:15Thank you for your hard work.
22:18I have a request today.
22:22What is it?
22:23Would you like to make a good Osaka Miyagi?
22:26What are you talking about?
22:27If you say Osaka Miyagi, I can't eat takoyaki.
22:30Is it delicious?
22:32According to Aoki Ichiro, the son of the founder and the current president,
22:39I want you to make Osaka Miyagi from the seller.
22:43A lot of people from overseas will come.
22:45I want you to make Osaka Miyagi.
22:49It's a very difficult request.
22:54All right, hurry up.
22:57Thank you very much.
22:59What was considered to be acceptable to foreigners?
23:03Overseas tourists tend not to eat black red bean paste with red beans.
23:12It is finished with white bean paste and milk.
23:17The combination of white bean paste and milk with no Kansai style was considered to be foreign.
23:24It was accepted by Kansai people.
23:27Then, what is the reason for the package from Osaka?
23:33The answer is a souvenir shop.
23:46I see.
23:48I see.
23:50The mystery has been solved.
23:53Here is a quiz for Ujihara.
23:58It's an elegant package that doesn't feel like Osaka.
24:01What is the reason for becoming a staple of Osaka Miyagi?
24:06It's flashy.
24:09It stands out and sells well.
24:14The answer is...
24:16Look at this corner.
24:18Takoyaki, Dote-yaki, etc.
24:21There are many souvenirs of Osaka.
24:24All of them are written as Osaka.
24:27Of course.
24:29It's a souvenir shop of Osaka.
24:31But how is it?
24:33It's stylish and doesn't feel like Osaka.
24:36I can't take my eyes off it.
24:38It's true.
24:39It's flashy.
24:43The answer is...
24:44It stands out because it doesn't feel like Osaka.
24:49It's interesting.
24:51The mystery has been solved.
24:53It's stylish.
24:55What do you think is the mystery of Kansai food?
24:59The answer is...
25:00I'm worried if it doesn't exist.
25:03The answer is...
25:04The answer is...
25:06The answer is...
25:08The answer is...
25:10Even in the middle of the night, people run to the convenience store and ask for bread.
25:19There are many bakeries in Kyoto and Kobe.
25:21There are many bakeries in Kansai.
25:23Do all people in Kansai like thick slices of bread?
25:27There are many people who like thick slices of bread.
25:30When I lived in Tokyo, there were no thick slices of bread.
25:33That's right.
25:35It's rare.
25:37The answer is...
25:39The answer is...
25:41The answer is...
25:42The answer is...
25:44The answer is...
25:47The next mystery is...
25:49Why is Hankyu Umeda popular among Kansai people?
25:54Hankyu Umeda is one of the top 100 stores in Kansai with 32 stores.
25:59Hankyu Umeda is the main store of Hankyu Umeda, which is sold about 3,000 million yen a year.
26:08It's a little expensive.
26:11It's expensive to wear.
26:14I think it's a good store.
26:17I think it's a good store.
26:18I think it's a good store.
26:19I think it's a good store.
26:20I think it's a good store.
26:21Why is Hankyu Umeda so popular among Kansai people who usually like cheap things for a dollar?
26:31What are we going to investigate?
26:33What are we going to investigate?
26:34I'll cook this mystery.
26:42Hankyu Umeda.
26:44Hankyu Umeda.
26:45Hankyu Umeda.
26:46Hankyu Umeda.
26:47Hankyu Umeda.
26:49Hankyu Umeda.
26:50Hankyu Umeda.
26:53Wine cellar.
26:55It's on sale.
26:56The temperature is a little high.
26:58It's as cold as the secret base of Nagano.
27:01It's not a secret base.
27:05Oh, it's 1 million!
27:091.6 million?
27:111.6 million?
27:121.7 million.
27:13What is it?
27:14This is the most expensive one among all the cellars
27:19It's 1,650,000 yen
27:21This is the Japanese sake
27:23It's a unique sake
27:251,650,000 yen?
27:27Yes
27:28That's not good
27:30If you drink it, you'll die
27:32That's right
27:33If you drink it, you'll die
27:36That's amazing
27:38This time, it's even more special
27:44This is a special space
27:46Hello
27:48What is this?
27:50It's a break room
27:51No, it's a special room
27:53A special room?
27:54Excuse me
27:55If you do this, you'll die
27:58You'll die
28:02Actually, this is the VIP room
28:04where you can only enter if you've done a very expensive shopping and passed a strict examination
28:13It's not revealed where it is
28:16It's a rare item that can't be shown
28:19Please take a look at it
28:22It's a great room
28:23It's a room where you can buy it secretly
28:27Mr. Goto, who has more than 100 customers and is the No. 1 seller of the year
28:34What is the most expensive item you've ever sold?
28:38There's a jewelry box
28:40Jewelry box?
28:41It's made of pottery
28:43What?
28:44You don't need it
28:46You don't need a jewelry box
28:48Even though it's so big, only four can fit in
28:52But it's worth 200 million yen
28:56That's really bad
28:58It's worth 200 million yen
29:00If it's 200 million yen
29:02That's right
29:03That's amazing
29:04How much can you buy a year?
29:07You can't think like that
29:09How much can you buy a year?
29:11That's not how it works
29:13You can't think of it like that
29:15The other side will say
29:17Sorry but we have the VIP room
29:19Why?
29:21Did I buy that many?
29:23He's not crying
29:27The main store in Hankyuu, where expensive things are available
29:33There's something like us
29:36We can get even a small, cheap one.
29:39That's for sure.
29:40Oh, really?
29:41Like, at the food court in the basement.
29:44They have a lot of good food.
29:47But it's expensive.
29:48That's understandable.
29:50We came to the food court on the basement floor.
29:56There are about 230 stores across the building.
30:02Oh, hello?
30:03What's up?
30:04What do you think?
30:05Isn't the lotus root cheap?
30:06Oh!
30:07This is really cheap.
30:0878 yen is pretty cheap.
30:09It's cheap.
30:10The shape is beautiful.
30:11If it's this price, I'll buy it.
30:13I don't know the shape.
30:14I don't know which shape of lotus root is good.
30:17It's good.
30:18It's surprisingly cheap.
30:19I thought it was expensive because it's a department store, but it's the same.
30:22There are a lot of normal supermarkets that are about the same price.
30:26Here in Yaoichi, broccoli is 199 yen for one.
30:32It's beautiful.
30:33Enoki mushroom is 108 yen for one.
30:37Carrots are 158 yen for 100 grams.
30:43It's a department store, so it's a department store.
30:47There are a variety of department stores.
30:50From expensive ones to cheap ones that are easy to use.
30:53There are a lot of them.
30:54I'm in trouble.
30:57The reason why it's popular is that it can be used on a daily basis and has a wide range of uses.
31:05In addition, there is an episode in which Umeda, the founder of Hankyu, was born at the DNA level of the Kansai people.
31:13Kobayashi Ichizo, the founder of Hankyu, has a motto,
31:16It's cheap.
31:19Umeda Hankyu Restaurant, which opened in 1920, was the origin of Hankyu.
31:27It served cheap and delicious Western food.
31:32What was popular at the time was...
31:34Excuse me.
31:35Welcome.
31:36I'll have the usual rice curry.
31:38Thank you for waiting.
31:42Thank you for waiting.
31:43This is rice curry.
31:45At the time, it was 25,000 yen.
31:47It was sold for about 700 yen at the time.
31:50Rice curry.
31:53Mr. Yabaku is working hard.
31:56Thank you very much.
31:59Because it was so popular at the time, retort curry is still sold as a reprint.
32:08Hankyu Department Store was born as a full-fledged restaurant.
32:13However...
32:16In 1930, the Showa period came.
32:20Many people were forced to live a hard life.
32:26I can't eat rice curry.
32:28I want to eat it, but I only have 5,000 yen.
32:3225,000 yen is impossible.
32:35What was ordered there?
32:38Thank you for waiting.
32:39This is rice curry.
32:40Here it is.
32:44I only have 5,000 yen.
32:46At the time, it was 5,000 yen.
32:47Now, it's about 100 yen.
32:50It's rice curry.
32:53Actually, I don't eat it as it is.
32:58Is it delicious?
32:59Is it delicious?
33:04It's hard to eat Matsushima rice curry here.
33:07We didn't have enough money.
33:09How did we eat this rice?
33:12Let's think about it.
33:15What did the customers at the time do with rice?
33:22They grilled eel on the side and ate it.
33:30The answer is...
33:34I don't like it.
33:37They ate it with a free sauce.
33:41It's a sauce, not soy sauce.
33:45It's delicious.
33:46It's like a rice with a sauce.
33:53However, in Hyakka prefecture, there was a problem from the point of view of sales.
33:59They tried to ban rice-only orders.
34:04That's where they stood up.
34:10It's true that they are suffering now.
34:13However, they will get married and have children soon.
34:17I remember that I was able to have a meal with them.
34:22They will come back here again as a family.
34:26The shooting time is amazing.
34:27What role are they playing?
34:29It's delicious.
34:30Dad, isn't it delicious?
34:36That child is...
34:38That's right.
34:42No one can buy it.
34:44It's expensive.
34:45I want it.
34:47At that time, the fact that he was saved by sauce rice was engraved in his DNA.
34:51He is loved by Kansai people.
34:56I want all of this.
35:00The next mystery is...
35:02Isn't Takoyaki born in Osaka?
35:07Kansai people's soul food, Takoyaki.
35:12In the first place, do you know when and where Takoyaki was made?
35:20Wait a minute.
35:22I don't know.
35:24I don't know.
35:27I don't know.
35:28About 100 years ago.
35:29I don't know.
35:31In the Edo period, there were only swords.
35:36Takoyaki was not made with iron.
35:41It was made with a sword.
35:43I think it's Akai Hidekazu.
35:46Many Kansai people can't answer the mystery of Takoyaki.
35:50It's a mystery from the beginning.
35:52The story of Takoyaki is told by a restaurant called Aizuya in Osaka.
35:59The restaurant sold Takoyaki with beef in 1933.
36:05Was it beef?
36:06It was evolved to takoyaki.
36:09But it is said that it was recommended to put octopus in Takoyaki.
36:14Yes.
36:15The owner of the restaurant came to Osaka.
36:18He said that Takoyaki was made with beef in Osaka.
36:20He said that Takoyaki was made with octopus in Akashi.
36:23That's why he started to put octopus in Takoyaki.
36:26Does that mean that Takoyaki was born by imitating Akashi-yaki?
36:33There are about 40 Akashi-yaki restaurants in Akashi.
36:39Among them, the legendary Akashi-yaki restaurant was established in 1952.
36:48This is the Akashi-yaki that was carefully rolled up.
36:53However, the Akashi-yaki is cold.
37:02Actually, this is the original reason.
37:06It is said that Akashi-yaki was originally eaten with cold broth.
37:10Yokoi has inherited this style for about 70 years.
37:17The third generation of Yokoi inherits the original Akashi-yaki recipe.
37:22What do they think of Takoyaki, which is said to be the first?
37:29I think people in Osaka will be angry if I say this.
37:32The area where Takoyaki is baked is very dirty.
37:45Takoyaki will be scattered.
37:47Everything will be scattered.
37:49It looks delicious if it is baked a little more beautifully.
37:54However, it is scattered.
37:58However, there is a new mystery here.
38:03Akashi-yaki and Takoyaki.
38:05Where is the boundary line of taste preferences?
38:10The detective who investigates the mystery is...
38:14This is the town where Okure was born and raised.
38:19I will solve this mystery.
38:25Detective Sakai Ai.
38:28First of all, let's ask the real Akashi-yaki.
38:34I'm asking if it's Akashi-yaki or Takoyaki.
38:39I want you to put this on.
38:42I'm an Akashi-yaki fan.
38:45The broth is delicious and the taste of the egg is great.
38:50Can you put it on?
38:54This is Takoyaki.
38:57Why is that?
38:59I like the sauce.
39:02I see.
39:04This is Akashi-yaki.
39:07There is no reason.
39:09There is no reason.
39:12This is Akashi-yaki.
39:14This is definitely Akashi-yaki.
39:17After that, I continued to investigate.
39:20This is amazing.
39:23This is Meguro.
39:25This is Akashi-yaki.
39:28Akashi-yaki is sold at half price.
39:33Next is Asagiri Station.
39:36This is Asagiri Station.
39:43Next is Maiko Station.
39:46This is interesting.
39:49This is definitely Akashi-yaki.
39:52This is a diamond.
39:56This is a stone.
40:02This is Akashi-yaki.
40:07This is Akashi-yaki.
40:14This is Asparagus Station.
40:20This is amazing.
40:23The 7th station is Kobe Station.
40:28It's 5 p.m.
40:32This is Takoyaki.
40:35Akashi-yaki is eaten with broth.
40:39This is a very popular Takoyaki restaurant.
40:42I see.
40:43You like Takoyaki.
40:45This is a very popular Takoyaki restaurant.
40:48You like it.
40:50The same score.
40:52The investigation was 15 votes for each station.
40:54Next is the last vote.
40:57If you eat Takoyaki, you will be fired.
41:00I asked if you like Takoyaki or Akashi-yaki.
41:04Please put this on your favorite Takoyaki.
41:06I
41:36Took my no a key home a kid a little kid I think you ought to know me
41:41Akashiyaki to takoyaki no he'll watch old hambun. You know you must keep your dead solo mystery. We'll keep a stop
41:50Happy that I did this cool skinny horny
41:53Akashiyaki cut up a key
41:55Who's it's a coconut?
41:57What is it?
41:59It's right in the middle
42:01It's right in the middle
42:03What do you mean?
42:05When we were little
42:07When we were little
42:09We ate that
42:11We have a new opinion
42:13It's Kobe takoyaki
42:15What is that?
42:17Kobe takoyaki?
42:19Here at Hyogo station
42:21There's a new mystery
42:24Osaka to Akashi
42:26You know
42:28Osaka
42:30You know
42:32Kobe takoyaki
42:34You know
42:36You know
42:38Hyogo station
42:40You know
42:42Hyogo station
42:44You know
42:46Hyogo station
42:48You know
42:50Hyogo station
42:52Hyogo
42:54Tokyo
42:56Hyogo
42:58Hyogo
43:00Hyogo
43:02Hyogo
43:04Hyogo
43:06Hyogo
43:08Hyogo
43:10Hyogo
43:18A card
43:22But when you bake it, there are a lot of rice flour, so the dough is elastic like Osaka-style takoyaki.
43:33So, is it a soup stock or a sauce?
43:40Here you are. Thank you for waiting.
43:43This is Kobe takoyaki.
43:45What?
43:46Kobe Takoyaki
43:51Between Akashi-yaki and Takoyaki, what is Kobe Takoyaki?
43:58Here you are. Thank you for waiting.
44:01This is Kobe Takoyaki.
44:05Well, I'm sorry.
44:08What I know so far is that there is a soup stock close to Akashi-yaki.
44:16The one on the dough is the soup stock.
44:19But?
44:21You can add sauce or green laver.
44:24Even green laver?
44:25You can also add mud or sauce.
44:29Kobe Takoyaki is a good place to enjoy both the umami of Akashi-yaki soup stock and the aroma and acidity of Osaka-style takoyaki sauce.
44:41Thank you for the meal.
44:43The next day
44:49This is very delicious.
44:52What is this?
44:53This is very delicious.
44:55Can I eat this?
45:04This is delicious.
45:06Which one?
45:07This is the best.
45:09It's like a sauce for the soup.
45:13It can be a different food.
45:15What have I done that I have been defeated so far?
45:19I can explain with two words.
45:21As a result of a study of 105 residents in 7 stations, the real border line was Hyogo Station.
45:31Speaking of Kobe, 30 years have passed since the Great Hanshin-amaji Earthquake.
45:37The power of food is one of the reasons why Kobe is so popular.
45:41According to Yamaguchi, the chief chef of the famous Kobe Kitano Hotel,
45:46Kobe used to be a city of food culture.
45:49But it was devastated by the earthquake,
45:53and we wanted to revive the food culture and leave it to the next generation.
45:57I think that's how we were able to revive the food culture.
46:03The food culture has been inherited in Kobe.
46:06So, this time,
46:08we're going to show you how to make seafood doriyaki, which warms your body.
46:16First, lightly fry the octopus, mushrooms, and onions.
46:22Then, season it to your liking.
46:25What?
46:26With Worcestershire sauce?
46:27Yes.
46:28Worcestershire sauce originated in Kobe.
46:30Wow!
46:32Is this your first time hearing it?
46:33Yes, it is.
46:34The combination of octopus and sauce is perfect.
46:38Turn off the heat.
46:40Then, pour in Worcestershire sauce.
46:42Just like when you put in soy sauce.
46:45Just a little?
46:46It will be cooked over high heat,
46:49so it will taste even better.
46:52It already looks delicious.
46:53I want to eat it with rice.
46:57Once the sauce is cooked, take it out.
47:02Next, make the white sauce.
47:06The key point is the amount of butter and flour.
47:10If you use the same amount, it won't be lumpy and won't fail.
47:15Add milk little by little and mix.
47:20It's like boiling it while melting it.
47:23It's like this.
47:25When it becomes thick like this, it's ready.
47:28What is a professional's secret to make it even better?
47:31Add egg yolk and lemon juice.
47:37Add egg yolk to make it rich, and lemon juice to make it refreshing.
47:43Add the ingredients we stir-fried earlier.
47:49It smells a bit like Kobe.
47:53With Worcestershire sauce.
47:55When you put it on top of rice,
47:58it will be even more delicious and add texture.
48:03Matsushima-san, what do you think it is?
48:06Nuts to add texture.
48:09Nuts.
48:11Please give us the answer.
48:13The answer is this.
48:17It's nutritious.
48:24Yamaguchi-style seafood doria.
48:27When you add it, it becomes savory and adds texture.
48:33The answer is this.
48:37It's dried shrimp.
48:40It's nutritious.
48:42Dried shrimp.
48:43It's savory and adds texture.
48:46I think it will add a good accent to the doria.
48:49When you put a lot of cheese on it,
48:52I'll put this in.
48:55It takes about 3 minutes.
49:03It's done, so I'll put it here.
49:09It looks delicious.
49:11It smells good.
49:13It smells like shrimp.
49:15It goes well with rice.
49:18Yamaguchi-style seafood doria is done.
49:23It looks delicious.
49:25Let's eat.
49:27It's hot, so please be careful.
49:32It's delicious.
49:34Worcestershire sauce is amazing.
49:38It tastes like dried shrimp.
49:42It's totally different from Altrai.
49:45I want it to be popular after Takashi-yaki.
49:48That's right.
49:51Mahoresu, a supermarket in Kansai.
49:54It's like a market.
49:55It's a very cheap price.
49:58Doria is a competition for where to buy.
50:04Thank you for the meal.
50:10The cheese is being summoned.