秘密のケンミンSHOW極 岩手熱愛ひっつみ汁＆佐賀コタツで食べる焼き鳥店
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TVTranscript
00:00Now in the middle of winter,
00:03Japanese soup warms up the cold body from the bottom of your heart.
00:07Shirumono.
00:10Until now, in the program,
00:12Kyoto is full of alcohol.
00:14The fragrant scent tickles the nose.
00:17Starting with the kasu-jiru using sake-kasu and salmon,
00:20we put a lot of Nanbu-senbei, which is known for tea-making.
00:24Senbei-jiru is loved in Aomori prefecture and Nanbu region.
00:29In this season, we have discovered a lot of warm soups from all over Japan.
00:37This time, from Iwate prefecture in Michinoku prefecture,
00:41we have a winter partner.
00:44His name is Hitsumi-jiru.
00:47Next to konsai and chicken,
00:50there is a mysterious ingredient that looks like a mochi.
00:54When I lifted it up to try it,
00:56what is this?
00:58It's not thick, it's flat.
01:01It looks like a wheat dumpling,
01:05which is loved by the people of the northeastern Kanto region.
01:09But when you look at the Kyoto Cuisine Book of Japan,
01:12on the page of Iwate prefecture,
01:15it is treated as a major class,
01:17side by side with that Wanko-soba.
01:20But it's rude,
01:22but it looks so cool.
01:25I wonder if the people of Iwate prefecture are still eating this Kyoto cuisine,
01:29which seems to have stopped its history.
01:33Let's go to today's guest,
01:35Morioka City, Iwate Prefecture, the home of Tozuka-san.
01:39She has been here for 20 years.
01:41I'm 20 years old.
01:44There is a modern Iwate girl who seems to have no connection with Kyoto cuisine.
01:49I wondered if young people eat Hitsumi-jiru.
01:53I want to eat it for my sister.
01:55Let's eat.
01:57It's really delicious.
01:59It's like a luxurious miso soup.
02:01Is it Hitsumi-jiru today?
02:03I ate it last night.
02:06My mother has been making it all the time,
02:09so it tastes like my mother's cooking.
02:12It was delicious.
02:14We also asked the Iwate family,
02:16who were in Hachimangu, Morioka,
02:18about the wonderful Japanese modern.
02:21What is Hitsumi-jiru?
02:23Hitsumi-jiru is made from flour.
02:27Isn't that a suitor?
02:29No, it's Hitsumi-jiru.
02:31My grandmother said that Hitsumi-jiru and suitor were different.
02:35Hitsumi-jiru is stretched like this.
02:37That was the taste of my grandmother,
02:40so Hitsumi-jiru has a deep taste.
02:42Is that so?
02:44The Iwate couple came out holding hands from three directions.
02:49Do you know Hitsumi-jiru?
02:51Yes, I do.
02:52Do you eat it?
02:53It's delicious.
02:55It's chewy and hard.
02:58I like it.
03:00When it's cold, you want to eat something warm.
03:04I think it's good to sweat and eat it.
03:09Is that so?
03:11I see.
03:14Hitsumi-jiru, a popular dish in Iwate.
03:19I don't think I can do it in five years.
03:23You said you were a translator.
03:25Give me your predecessor.
03:27I don't have one.
03:28I don't have one.
03:30I don't have one.
03:31I don't have one.
03:32I don't have one.
03:33I don't have one.
03:34They went to a family in Morioka.
03:38They visited a family gathering for dinner.
03:42Then...
03:43Hitsumi-jiru is ready.
03:45The grandmother brought Hitsumi-jiru, which is the main dish of the day.
03:53Hitsumi-jiru looks like it's going to soak up the soup.
03:58Then Iwate-san took a bite of Hitsumi-jiru.
04:03Then she took a sip of the hot soup.
04:07Does it soak up the soup?
04:10Hitsumi-jiru looks like it's going to soak up the soup.
04:17Iwate-san took a bite of Hitsumi-jiru.
04:21Then he took a bite of the side dish.
04:24Then he took a bite of the side dish.
04:29It goes well with the soup.
04:32The six-year-old Iwate kids also took a bite of Hitsumi-jiru.
04:35It's good.
04:37How was Hitsumi-jiru?
04:39100 points.
04:45As you can see, there are a lot of ingredients.
04:48There are a lot of vegetables and carbohydrates.
04:52You can eat a meal with just this.
04:55Hitsumi-jiru is a soy sauce-based dish.
04:57Hitsumi-jiru is a soy sauce-based dish.
05:00Hitsumi-jiru is a soy sauce-based dish.
05:06I'd like to ask you about Hitsumi-jiru.
05:08Hitsumi-jiru has a strong scent.
05:12Hitsumi-jiru is thin, but it has a strong scent.
05:15Hitsumi-jiru takes a lot of time to make.
05:18There are various processes.
05:20Is that so?
05:21You have to soak it in the morning.
05:23Is that so?
05:25It's not a big deal.
05:28In fact, the Hitsumi-jiru was made 5 hours before the dinner.
05:37Iwate-san prepared the flour first.
05:42Iwate-san prepared the flour first.
05:45It is a medium-gluten flour that can be used for udon noodles.
05:50It is a medium-gluten flour that can be used for udon noodles.
05:54She started kneading with her hands.
05:58I'm really tired.
06:01She started kneading with her hands.
06:0610 minutes have passed.
06:09However.
06:13I can still knead.
06:15It's not that easy.
06:1810 minutes have passed.
06:21I'm really tired.
06:24The dough is finally ready.
06:27Let the dough rest.
06:29Do you let the dough rest?
06:30Yes, I let the dough rest.
06:32It takes time to make Hitsumi-jiru in Iwate.
06:36Is that so?
06:39Hitsumi-jiru.
06:41In fact, Hitsumi-jiru is a hard work that takes 20 minutes.
06:48It is a must to let the dough rest for 2 to 3 hours.
06:52It is a must.
06:53It is a must.
06:54It is a must.
06:55Hitsumi-jiru requires a lot of time and effort.
06:58Hitsumi-jiru has its own unique flavor.
07:02Hitsumi-jiru is made by making soup.
07:07Hitsumi-jiru is made with winter vegetables such as radish and celery.
07:10Hitsumi-jiru is made with chicken thighs and shiitake mushrooms.
07:13Hitsumi-jiru is made with the ingredients of Kyoto cuisine.
07:17Hitsumi-jiru is made with soy sauce.
07:22The dough has been rested for 3 hours.
07:27The dough is very sticky.
07:32When the grandmother takes the dough, she stretches it thinly with her familiar hand.
07:39She tears it and puts it in hot water.
07:43The dough is stretched and torn.
07:45It is called Hitsumi.
07:47It is called Hitsumi-jiru because it is kneaded with Hitsumi.
07:51In Iwate dialect, Hitsumi means to pull and tear.
07:58After that, the boiled Hitsumi is mixed with the soup.
08:03It takes about 5 hours to prepare.
08:06Hitsumi-jiru is made with a strong taste of vegetables and a smooth texture.
08:13Hitsumi-jiru is different from Hitsumi-jiru in terms of thickness and elasticity.
08:22Here is Hitsumi-jiru information.
08:28Hitsumi-jiru in Asaichi is so big.
08:31What is Hitsumi-jiru in Asaichi?
08:33Hitsumi-jiru is made in Asaichi.
08:38Hitsumi-jiru is lined up.
08:42Hitsumi-jiru opens at 5 o'clock or 5.30 o'clock.
08:45It's 5 o'clock in the morning and it's still dark.
08:49Asaichi is famous for being sleepy.
08:54Hitsumi-jiru is held six days a week from the morning.
08:58It is a kitchen of Morioka citizens where 200,000 people visit every year.
09:03There are fresh vegetables and hot oden.
09:08There are many delicious dishes and ingredients.
09:13It's 5.30 in the morning and there are still many customers.
09:17There is a famous Hitsumi-jiru.
09:22This is Dekunobo, a Hitsumi-jiru specialty store.
09:28Do you sell Hitsumi-jiru in the morning?
09:30I have to line up at 5.30.
09:34Do you come every week?
09:36I eat Hitsumi-jiru every week.
09:38I eat Hitsumi-jiru early in the morning on the fifth day of the weekend.
09:43I eat Hitsumi-jiru for breakfast here.
09:49What is the Hitsumi-jiru that she is interested in?
09:51Is this the Hitsumi-jiru?
09:53She checks the familiar appearance of Hitsumi-jiru in the soup.
10:00What attracts so many people?
10:04This is a big Hitsumi-jiru.
10:07The biggest feature of Hitsumi-jiru in the morning is that it is twice as big as at home.
10:15This Hitsumi-jiru is very thin.
10:18This Hitsumi-jiru is so thin that I can't stretch it at home.
10:24This Hitsumi-jiru has a strong taste.
10:27This Hitsumi-jiru is so soft that I can't make it at home.
10:31This Hitsumi-jiru is big and has a high quality.
10:34I can't eat this Hitsumi-jiru if I don't come here.
10:36This Hitsumi-jiru is so thin and soft.
10:41So I asked the shopkeeper about the secret of Hitsumi-jiru.
10:46This Hitsumi-jiru is made to sleep for a day.
10:51This Hitsumi-jiru is made to sleep for 24 hours.
10:58This Hitsumi-jiru is so big and thin that I can't stretch it at home.
11:03This Hitsumi-jiru has a smooth texture.
11:07This Hitsumi-jiru has a light taste.
11:11This Hitsumi-jiru has a light taste.
11:16This Hitsumi-jiru is the only Hitsumi-jiru that I want to eat in the morning.
11:21By the way.
11:23Why can people eat Hitsumi-jiru in this area?
11:29In Iwate Prefecture, where the temperature is low and the cold is severe, it was difficult to make stable rice since the Edo period.
11:37So they produced wheat that was strong against the cold.
11:41Among them, the founder of Nambushi, who ruled Morioka-han, was from Kai-no-kuni, that is, Yamanashi Prefecture.
11:51There is a theory that Hitsumi-jiru was born from the strong cooking of Yamanashi wheat.
12:01Next, I went to a campsite on a snowy day.
12:07The owner and his friends are enjoying the hot pot in private.
12:12However, Hitsumi-jiru is in the hot pot.
12:18I want to eat Hitsumi-jiru, so I put Hitsumi-jiru in the hot pot.
12:21Hitsumi-jiru is here.
12:24Not everyone can eat Hitsumi-jiru, but there are many people in Iwate Prefecture who put Hitsumi-jiru in the hot pot.
12:33And Hitsumi-jiru was sold out in no time.
12:38I added more Hitsumi-jiru.
12:42Hitsumi-jiru is delicious.
12:45When you put Hitsumi-jiru in the hot pot, it is delicious because it is not boiled.
12:51The Hitsumi-jiru is thick, so you can eat vegetables and meat.
13:01Madam Iwate can't stop smiling at Hitsumi-jiru.
13:06How many times have you eaten Hitsumi-jiru?
13:08I don't know. I ate Hitsumi-jiru more than three times.
13:15Can't you eat anymore?
13:18I can't speak.
13:22She ate Hitsumi-jiru 10 times.
13:28Hitsumi-jiru is delicious.
13:31Hitsumi-jiru looks delicious.
13:33Hitsumi-jiru looks very delicious.
13:35Hitsumi-jiru is the soul food of Iwate Prefecture.
13:37I have eaten Hitsumi-jiru since I was a child.
13:40Did you eat Hitsumi-jiru at home?
13:42I felt the love for my mother.
13:45It was very difficult to make Hitsumi-jiru.
13:48It took 20 minutes to make Hitsumi-jiru.
13:51Hitsumi-jiru is made by tearing Hitsumi-jiru by hand.
13:55Hitsumi-jiru is in the shape of a finger.
13:59I like that.
14:01When I was making Hitsumi-jiru, I released my face.
14:06That's amazing.
14:09Look at this face.
14:11I will fight from now on.
14:14I want to go to Mikoda Asaichi.
14:17Did you know Hitsumi-jiru?
14:19I knew Hitsumi-jiru.
14:21Hitsumi-jiru was near my junior high school.
14:23I ate Hitsumi-jiru almost every day.
14:25Have you ever eaten Hitsumi-jiru?
14:27I have eaten Hitsumi-jiru.
14:29I eat Hitsumi-jiru around 5 or 6 o'clock.
14:33The temperature was about minus 7 degrees at that time.
14:36It's cold.
14:38I ate Hitsumi-jiru in the cold.
14:42Did you go to Mikoda Asaichi?
14:44I went there.
14:46Did you eat Hitsumi-jiru?
14:48Did you order Hitsumi-jiru?
14:50I didn't order Hitsumi-jiru.
14:52I didn't use the privilege of an entertainer.
14:54I am a decent person.
14:56You are a bad old man.
14:58It's been a long time since I ate Hitsumi-jiru.
15:01I thought I was being scolded because I ate a lot of dirty jokes.
15:07I found out that it takes a lot of time to make Hitsumi-jiru.
15:09I found out that I found out that it takes a lot of time to make Hitsumi-jiru.
15:12Hitsumi-jiru can be eaten more easily in supermarkets in the prefecture.
15:16Hitsumi-jiru is cooked in one corner of the noodle corner.
15:20Hitsumi-jiru doesn't need to be kneaded, heated, or crushed.
15:24Hitsumi-jiru can be boiled.
15:26Hitsumi-jiru is cooked in one corner of the noodle corner.
15:29SAKURA-CHAN is from TOCHIGI, KITAKAN.
15:32I don't have a fight with him.
15:34I thought he was a water balloon.
15:38Is he imitating the water balloon of YAMANASHI?
15:42I think he's imitating the water balloon.
15:45He pretends to be a scary person and imitates the water balloon at YAMANASHI.
15:49I think he's imitating the water balloon of YAMANASHI.
15:53He said a water balloon.
15:55I saw the result of that.
15:57So, I don't think he's imitating a water balloon of YAMANASHI.
16:01I've seen his heavy experience.
16:04In Kumamoto, we have the same thing called Dago-jiru.
16:09Dago-jiru?
16:10Yes, yes.
16:11For me, Hitsumi and Dago-jiru are a bit similar.
16:16Sui-tan is more of a rival.
16:18Ah, I see.
16:19Yes.
16:20But I don't think it's as elastic as Hitsumi-jiru.
16:24I'm curious to see how different the elasticity is.
16:26In Kyushu, my parents are from Fukuoka.
16:29Dago-jiru, but they don't say Dago-jiru.
16:32Dago-jiru.
16:33Dago-jiru.
16:34Like, heat up yesterday's Dago-jiru and eat it.
16:36Something like that.
16:37Right?
16:38Since it's next to Kumamoto.
16:39Ah, I see.
16:40We know what Dago-jiru is.
16:42I see.
16:43But the difference is that Hitsumi is also put in a pot.
16:47That doesn't exist.
16:48That doesn't exist.
16:49Putting Dago-jiru's Dago in a pot.
16:52I don't understand the meaning of Dago, but Dango?
16:54Ah, that's right.
16:57How about you, Riku-chan?
16:58I want to try Hitsumi.
16:59Hitsumi.
17:00The dough.
17:01Hitsumi.
17:02It looks like it feels good.
17:03It feels good.
17:04It's like you touch it and stretch it.
17:06I'm sorry.
17:07No matter what I say, all I can hear is a joke.
17:09No matter what I say.
17:12Amazing.
17:13The elasticity.
17:14I'm back.
17:17After this, Iwata Prefecture's Hitsumi-jiru.
17:20A grand tasting.
17:25Iwata Prefecture's Hitsumi-jiru.
17:28This time, we're going to try Bekunobo's Hitsumi-jiru, which you can't eat unless you go to Asaichi.
17:34The aroma is amazing.
17:37Hitsumi.
17:38It looks good.
17:40It's big.
17:41It's big.
17:42If you look at it from a distance, it looks like a rice cake.
17:44Itadakimasu.
17:45Itadakimasu.
17:51It's big.
17:54It's chewy.
17:56It's good.
17:57It's like you're eating rice cake.
17:58It's chewy.
17:59It's good.
18:00It's chewy.
18:01I'm going to drink the soup.
18:07It's a very unhappy taste.
18:10This is good.
18:13It's the best.
18:14It's really good to eat at a good restaurant.
18:17Do you understand?
18:20It's good.
18:21The umami of the ingredients.
18:23The umami of the vegetables comes out in the broth.
18:25It's good.
18:26The fried food looks good, too.
18:28Hitsumi is delicious.
18:30It's good, isn't it?
18:31It's good.
18:32It's amazing.
18:33It's elastic.
18:34I'm back.
18:37It's very chewy.
18:39It's good.
18:42It's thin, but it doesn't feel thin at all.
18:46I'm full because I'm eating well.
18:50It's really good.
18:51It's good.
18:52It's amazing.
18:53It's good to line up in the morning.
18:552025 No.1
18:58It's fast.
18:59It's fast.
19:00I'm impressed.
19:03I remembered my mother's face.
19:06It smells good.
19:08The ingredients and the chewiness of the Hitsumi.
19:11This is enough to finish the meal.
19:14It's perfect.
19:15I'd like to say hello to the person who made this.
19:17What do you think?
19:20Thank you for raising me.
19:24Misako, what do you think?
19:26I was surprised.
19:28It's completely different from Suiton.
19:30It's my first time to feel my teeth.
19:36It's my first time to feel my teeth.
19:40It's thin, but it's chewy when I bite it.
19:43It's good.
19:44I feel my teeth.
19:46Do you feel your teeth?
19:48I don't think so, but I feel something.
19:51Mr. Uezawa, it's different from Suiton, isn't it?
19:54The texture is different.
19:56Suiton is stewed.
19:58So, the taste of the dumplings is added.
20:01It's good.
20:02This has a good texture.
20:04It's similar to Udon.
20:07It was so good that I was impressed.
20:09It's good.
20:10It's really good.
20:11I can't stand it.
20:12There is Kasujiru in Kyoto.
20:14I can't lose to Totsuka.
20:16I can't lose to him.
20:19This is a dessert that is served only in Hitsumi.
20:25Is it a bean paste?
20:26No, it's not.
20:28Totsuka, do you think it's a bean paste?
20:31I don't think so.
20:32He doesn't think so.
20:34Look at me.
20:35Look at me and say it.
20:37Look at him and say it.
20:41A secret trip.
20:43Winter edition.
20:46This time, they go to Saga Prefecture.
20:50In summer, they go to Marine Leisure.
20:53In winter, they go to Yobuko's Squid.
20:56In autumn, they go to the world-famous Balloon Festa.
21:01How about winter in Saga?
21:05We asked them where they live in Saga City.
21:10Drive-in Tori?
21:12Tori?
21:14What's that?
21:16Drive-in Tori.
21:18Is that the name of the store?
21:20Drive-in Tori is the name of the store.
21:23It's a mysterious place called Drive-in Tori in Imari City.
21:28Do you know what Drive-in Tori is?
21:31I'm going to have lunch with my child today.
21:34It's a grilled chicken.
21:36I can eat grilled chicken anywhere.
21:39You can only eat it there.
21:41Imari is famous for its expensive grilled chicken.
21:48If you don't look for it, it takes about an hour by car.
21:53Is it worth going to Imari's grilled chicken spot?
21:58It takes about an hour to eat grilled chicken.
22:00I'm glad I went there.
22:03Do you want to line up?
22:05Do you want to line up?
22:07Yes, I do.
22:09I'm going to line up.
22:11I'm going to eat grilled chicken for an hour.
22:13I'm going to eat grilled chicken for an hour.
22:15I'm glad I went there.
22:17Do you want to line up?
22:18Yes, I do.
22:19It's a secret place.
22:21Drive-in Tori in Imari City, Saga Prefecture.
22:25They say goodbye to Saga City.
22:28They go to Imari City in the western part of the prefecture.
22:31They don't know what to say.
22:35They don't know what to say.
22:39They are bored.
22:44A strange bird comes into the frame.
22:47Is the bird close?
22:50They go ahead.
22:51The next moment.
22:53They are on the road with nothing.
22:57It says grilled chicken No.1 and Tori-meshi No.2.
23:01This must be the building.
23:04They park their car in front of a huge parking lot.
23:09There is a long line.
23:12They arrive at the famous Drive-in Tori.
23:17It's cold, so they hurry inside.
23:21There is a table seat.
23:24There seems to be a scarecrow in the back.
23:27They look at it.
23:29It's Kotatsu.
23:34They arrive at the famous Drive-in Tori.
23:37It's cold, so they hurry inside.
23:41There is a table seat.
23:44There seems to be a scarecrow in the back.
23:47They look at it.
23:49It's Kotatsu.
23:52They arrive at the famous Kotatsu.
23:56It's a good place to go out in winter.
23:59It's like a teahouse in the Showa era.
24:02The residents are having a meal in Kotatsu.
24:07Can we choose Kotatsu seats?
24:09All of them are Kotatsu.
24:11All of them are Kotatsu?
24:12Except for the table.
24:14There is a room for a large number of people on the second floor.
24:18It's a huge Kotatsu.
24:20There is a large Kotatsu for 60 people.
24:24It's a large size Kotatsu.
24:27It's fun.
24:28There are more than 100 Kotatsu.
24:31It's a famous restaurant with the largest number of Kotatsu seats in Japan.
24:37It's a good atmosphere.
24:42It's a Kotatsu to deepen the friendship.
24:48If you know the good points of Kotatsu, you can go back to Tokyo.
24:53What everyone is enjoying in Kotatsu is
24:57Yakiniku.
25:01Wait a minute.
25:03We heard Yakitori.
25:08Is this Yakitori?
25:10Isn't this Yakiniku?
25:12I think so.
25:15This is Yakitori.
25:20Is it good?
25:21It's good.
25:24What everyone is enjoying in Yakitori is
25:29raw meat that has just been cut.
25:32In addition to the usual chicken, each part has arrived.
25:38They don't care about the order and put it all on the net.
25:43They grill it over high heat.
25:46They put the grilled meat in the sauce.
25:52They eat it vigorously.
25:56They drink cold beer right away.
26:00It's good.
26:02It's so hot that you don't know if you need Kotatsu.
26:07Everyone eats the grilled soba non-stop.
26:14It's fresh.
26:15It's good.
26:17It's fresh.
26:20The taste of the meat itself is delicious.
26:24The texture of the meat is different.
26:26Is it different?
26:27It's soft.
26:29It's soft.
26:31It's soft.
26:34It's soft.
26:37It's really good.
26:39I like this sauce.
26:41It's sweet and spicy.
26:42That's why it goes well with beer.
26:46I like sweet things on the net.
26:49It's my type.
26:51I wonder what's in it.
26:53It's deep.
26:55Is it deep?
26:56How deep is it?
26:59It's like Mariana Trench.
27:03The secret soy sauce sauce that only the president knows how to make.
27:08It's sweet according to the taste of the people of Saga.
27:12The main character is the local brand chicken, Arita-dori.
27:17It's cut big right before it's served.
27:22It's simple, but it's a taste that comes from all over Saga.
27:27I've been wondering for a while.
27:31All the residents are eating fried rice with the chicken.
27:38Is this fried rice?
27:39It's chicken rice.
27:42Is this chicken rice?
27:43It's chicken rice with chicken stock.
27:47It's a taste that's hard to find elsewhere.
27:49That's why it's number two.
27:52It's written on the sign.
27:53This is the chicken rice that was written on the sign as number two.
28:00It looks Western and Chinese.
28:04It's a Japanese-style mixed rice with chicken, burdock, and carrots.
28:15I don't know why, but it's served on a flat plate.
28:20It's served with pickled daikon radish and pickled ginger.
28:28It's a combination of thick fried chicken and light chicken rice.
28:34It's a Saga style.
28:36This is delicious.
28:38How was the drive-in chicken born?
28:44I asked the second president, the son of the founder of the drive-in chicken.
28:50The drive-in chicken was founded about 56 years ago.
28:54My father runs a chicken farm.
28:58I decided to use the chicken to open the store.
29:02I opened the store with fried chicken, chicken rice, and chicken soup.
29:08I named the store Drive-in Chicken.
29:14By the way, this is what I was curious about at the kitchen during the interview.
29:21It's expensive because it appeals to the price of the tableware.
29:26This plate is expensive.
29:31By the way, this is what I was curious about at the kitchen during the interview.
29:38It's expensive because it appeals to the price of the tableware.
29:42Is this for residents?
29:44That's right.
29:45This is made with local Imari-yaki.
29:49As expected, the plate is almost Imari-yaki.
29:54Don't you break the plate?
29:57Of course, there are times when I break the plate.
30:00However, if there are many children, I want them to watch it.
30:05I want them to be excited like at home.
30:11The store aims to create a space where children and adults can relax like at home.
30:18That's why they put Kotatsu on the floor.
30:22It's a space where everyone can relax even after eating.
30:26The residents of Imari-yaki are very comfortable.
30:32If there is something, it's a bird.
30:34It's like a family.
30:35I come here once a month just to see the company.
30:39Everyone has a memory of a bird.
30:42That's right.
30:43If there is no bird, there is no life.
30:45No bird, no life.
30:47What?
30:48No bird, no life.
30:49No bird, no life?
30:52What does the family do in the third generation?
30:55There was no such thing before.
30:57There was no such thing.
30:58Everyone was white.
31:00There was a lot of smoke.
31:02The room was full of smoke.
31:04I put the children in a place where there was a lot of smoke and fed them.
31:09There is no such thing.
31:11There is no such thing.
31:12But I think that's a full start.
31:17What are you doing?
31:18I'm making chicken.
31:20What are you doing?
31:21I'm making chicken.
31:23That's amazing.
31:24That's amazing.
31:27It's not just a place to eat.
31:30It was a place for the residents of Imari-yaki to go out.
31:33Have you ever been to Imari-yaki?
31:36Of course.
31:37Simply put, the meat is really delicious.
31:40Simply put, the meat is delicious.
31:41Simply put, the meat is delicious.
31:43I want you to enjoy the umami of the chicken.
31:46The sauce is also a characteristic.
31:48I like the sweet taste of Saga Prefecture.
31:53I'm also interested in chicken rice.
31:54I'm also interested in chicken rice.
31:55It looks delicious.
31:56This is also a high-quality product.
31:57In addition, chicken rice is sold at convenience stores in Saga Prefecture.
32:03That's right.
32:05All the rice and soup are chicken, so don't you get tired of it?
32:11He is laughing.
32:15He is laughing.
32:16Sometimes I get tired of it.
32:18That's not true.
32:20The cooking method is different.
32:22The way the chicken is taken out is different.
32:24That's right.
32:26Kotatsu is also good.
32:29Kotatsu is not enough in Japan right now.
32:32That's right.
32:34The studio should also be made into Kotatsu.
32:35I think TOHOKU will be relaxed.
32:40I don't know much about Saga Prefecture other than the Yoshinogari Ruins.
32:44That's right.
32:45I didn't know there was such a place.
32:47That's right.
32:48If I eat Kotatsu like this, I won't be able to go out.
32:51That's right.
32:53The distance between people has also shrunk.
32:56I think it is necessary for the current era.
32:59The current era.
33:00I think it's absolutely delicious.
33:03When I went to Matsusaka City, Miyano Prefecture.
33:07I was told that they would take me to eat grilled meat.
33:10I went there and made a lot of noise.
33:12It was all chicken.
33:14Matsusaka is famous for chicken grilled meat.
33:16Is that so?
33:17It was very delicious.
33:20I've never been here before.
33:23I thought it would be fun.
33:25That's right. It must be delicious.
33:27Don't you want to eat it soon?
33:30But there is no self-sufficiency.
33:35Everyone said they wanted to eat it.
33:38I thought I could eat anything.
33:41I understand.
33:42Can you make it for me?
33:43Please let me sing a song as an apology.
33:47Please let me be satisfied.
33:50Please listen to it.
33:51Moshikashite Dakedo.
33:54Moshikashite Dakedo.
33:58Are you inviting me?
34:04Drive-in chicken.
34:07You said you couldn't eat it.
34:11Everyone is staring at me.
34:15Moshikashite Dakedo.
34:19Don't you want to eat my breast meat?
34:22That's right.
34:29My breast meat is terrible.
34:31I understand how you feel.
34:33Can you make it in 5 years?
34:38The secret habit.
34:41The best.
34:43Yakudoshi.
34:45He is 61 years old.
34:49He is the oldest in Japan.
34:53This year, he is in the middle of the Yakudoshi.
34:56In Japan, at the beginning of the year, people go to shrines and temples.
35:04However, in Fukushima Prefecture, the gateway to Tohoku Prefecture,
35:09there is a Yakubarai.
35:15In early January, people go to Fukushima Inari Shrine.
35:26First, Norito.
35:33There is no discomfort.
35:35Oharaiwa.
35:39This is the same as all over the country.
35:42And then.
35:49Oh, it's over.
35:51There was no surprising habit of yakubarai.
35:55What does it mean?
35:57I asked the local people who received Oharai.
36:00The shrine is called Oharai-no-Gokito.
36:04The priest only performs Oharai.
36:07Yakubarai is performed individually.
36:11At home?
36:13What? Yakubarai at home?
36:16I do it when I get home.
36:18It seems that Fukushima prefecture has a Yakubarai that is held at each household, not at the shrine.
36:25So I went to a house in Fukushima prefecture.
36:28This is Mr. Saito, who is 42 years old this year.
36:33I heard that there is a Yakubarai that is held outside the shrine.
36:36I'm going to do it from now on.
36:38Today?
36:39Yes.
36:40When he said that, he took off his jacket.
36:43He started walking somewhere.
36:46Where are you going?
36:47I'm going to my neighbor's house.
36:49Is that so?
36:50He came to the house of a person who has a neighbor.
36:55Then.
37:00Thank you very much.
37:02I will use it immediately.
37:04He gave her something.
37:07It is written in the box that it is a medicine.
37:12What is the contents of the box?
37:14Ta-da!
37:20It is written in the box that it is a medicine.
37:23What is the contents of the box?
37:25Ta-da!
37:26It's a q-kit.
37:28It's a detergent.
37:29What? Detergent?
37:32Don't you feel uncomfortable with the detergent?
37:35Of course.
37:37I also gave it to everyone when I was in the Yakubarai.
37:40Why did you give me the detergent?
37:42I gave it to you with the hope that you would wash away the medicine.
37:46I see.
37:47How do you feel now?
37:49I'm grateful.
37:51I'm grateful.
37:52I'm going to use it immediately.
37:55After handing over the detergent, he walked home.
38:00No, he went to another house.
38:04He handed over the detergent here as well.
38:07He handed over the detergent here as well.
38:11How much detergent do you distribute?
38:1442.
38:17It's obvious.
38:21I'm from Kyushu.
38:24At first, I thought it was strange.
38:27I didn't know this.
38:31I thought it was a Japanese custom.
38:34I don't want to misunderstand.
38:35I'm doing it in a strange place.
38:37Is that so?
38:38Yes.
38:39Fukushima prefecture, which is located around Fukushima City, distributes detergent to Yakudo city for the number of years.
38:46Then he went to another house.
38:49This man, who is 42 years old, received 42 bottles of detergent.
38:56Then he went to the volleyball club where he belonged at night.
39:00I'm 42 years old.
39:05I'm 42 years old.
39:08He handed over the detergent to Santa Claus.
39:14I get a lot of detergent at this time of year.
39:17I don't have to buy detergent.
39:21Does the younger generation also distribute detergent?
39:25Fukushima girls, who participated in the 20-year gathering, should have experienced translation two years ago.
39:34What do you do at Yakudo City?
39:37We distribute instant detergent.
39:43We distributed it last year.
39:46Instant detergent is usually in a box like this.
39:49Why is it called instant detergent?
39:51It's okay to call it laundry detergent.
39:54It's cheaper than body soap.
39:56It's easy to distribute.
39:57You can buy it at 100 yen shop.
39:58It's cost-effective.
40:00He went to the home center of Goyota City, a local resident, who has a head office in Fukushima City.
40:07He went to the corner of the store and said,
40:11Let's wash the medicine with a vacuum.
40:13He is an incomprehensible person.
40:16There is a special corner for instant detergent.
40:21About 1000 are sold in a month.
40:24It is about 50 times more than usual.
40:29In many supermarkets and home improvement stores,
40:32a large number of detergents from various manufacturers line up in stores.
40:38However, there is one question.
40:41If you are going to wash and rinse your own detergent,
40:44why don't you use your own detergent instead of handing it over to someone else?
40:50We asked a veteran.
40:53Shouldn't a pharmacist wash his own detergent?
40:56No.
40:58You should hand it over to a pharmacist and ask him to wash your own detergent.
41:04You should hand it over to a pharmacist and ask him to wash your own detergent.
41:06I'll leave it to someone else.
41:09Then, why did Fukushima residents around Fukushima City
41:13start handing out detergents as pharmacists to pharmacists?
41:18When I was a student at Fukushima Prefectural Museum,
41:23I asked Mr. Uchiyama,
41:26a pharmacist in Fukushima City.
41:29There is a custom in Japan
41:32that pharmacists hand out paper balloons.
41:37In Fukushima City,
41:40there has always been a custom
41:43that pharmacists hand out paper balloons every year.
41:47There used to be a custom
41:49that pharmacists handed out rice cakes and rice cakes all over Japan.
41:54However, in northern Fukushima Prefecture,
41:57there is a custom that pharmacists hand out paper balloons.
42:01I think that's why it's easier to understand
42:05the meaning of washing off the detergent.
42:11It's not known when they started handing out detergents,
42:15but it's said that it started to be seen around 1990.
42:20By the way, the translator's mother,
42:23who is going to hand out 33 detergents this year,
42:26said this.
42:27It's tough.
42:29But if I don't hand out detergents,
42:32I think I'll be punished.
42:34I'll do my best to hand out detergents.
42:36Also, Fukushima residents,
42:38who first showed us how to hand out detergents,
42:41are 42 years old,
42:43so of course there are 42 rules to follow.
42:47Can only Fukushima residents hand out detergents?
42:49I think only Fukushima residents can do it.
42:52I see.
42:53In that case...
42:56Please wash off the detergent with this.
43:00Is it okay for me to do it today?
43:02Well, it's okay.
43:07Hello.
43:08I'm a translator.
43:10You said that.
43:11Can I have my predecessor?
43:13No.
43:14Does Mr. Uemura know this?
43:16No, he doesn't.
43:17Before I came here, Fukushima residents didn't exist.
43:21I didn't know that.
43:23Were you surprised?
43:24Yes, I was.
43:26What would you do if you couldn't hand out detergents?
43:28I wouldn't want to.
43:29I wouldn't want to.
43:30I think it's better to communicate with people
43:33than to hand out detergents to your neighbors.
43:37I think that's better.
43:40Let's ask Mr. Uemura about his own habits
43:43when it comes to hand out detergents.
43:45Ms. Sakura, you're from Tochigi Prefecture.
43:47Yes, I'm from Tochigi Prefecture.
43:49When it comes to hand out detergents,
43:51I decorate a big straw mat.
43:55It's about one meter long.
43:56It's that big?
43:57It's really big.
43:59I make a big straw mat with 40 adults.
44:03I put it in a shrine or at the entrance of a town.
44:09If there's a big straw mat,
44:11it means that there's a strong man in this town.
44:14That's why I put it in a shrine or at the entrance of a town.
44:18That's great.
44:19That's amazing.
44:20Well said.
44:21That's great.
44:23How about you, Mr. Totsuka?
44:25Yes.
44:26In Iwate Prefecture,
44:27people rub their bodies with a straw mat.
44:30What?
44:31I did that in the prefecture.
44:33You haven't done that, have you?
44:36No, I haven't.
44:38But I know there's a culture like that.
44:40I saw people rubbing their bodies with a big straw mat.
44:42If I wash my body with a straw mat,
44:44I can rub it more.
44:46With the straw mat I got.
44:48Eguchi,
44:49you haven't been to the prefecture for a while.
44:53Do you have anything to say?
44:56Well...
45:00The prefecture is the best!
45:03What?
45:04The prefecture is the best!
45:06The prefecture is the best!
45:08This is a cake!
45:09The prefecture is the best!
45:12The prefecture is the best!
45:14The prefecture is the best!
45:18Digimon Watcher!
45:20Digimon Watcher!
45:23You bastard.
45:26I'm very curious about your ties.
45:28Don't touch me!
45:29Don't touch me!
45:30Give it back to me!
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45:35please subscribe to our channel.