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00:00The magic restaurant of the night is actually only in Kansai.
00:05A big investigation of regional delicacies.
00:08Chikuwa-bu, a very popular oden restaurant in Kanto.
00:11Why don't you see it in Kansai?
00:14What do you think of Osaka people who have never eaten it?
00:16It's a little life-threatening.
00:18If it's similar to Chikuwa, it's like Chikuwa Modoki.
00:21I think it's strange.
00:23PONZU is very active this season.
00:27Compared to the supermarkets in Tozai,
00:30the condition of the PONZU shop is completely different.
00:34What? Yellow PONZU?
00:38Oh, this is PONZU.
00:42And in fact, there is a big difference in Tozai for pork buns.
00:47It's always in a big line.
00:49Especially in the cold winter, it's a big hit.
00:51551 Hounai.
00:54It's delicious.
00:56In Osaka, it's not limited to 551.
00:59The Chinese bun with pork is called Butaman.
01:05In Tokyo?
01:07This is also a meat bun.
01:10No, it's not.
01:12It's a meat bun.
01:14Butaman?
01:16It's a meat bun.
01:18Isn't it Butaman?
01:20It's not called Butaman.
01:23When I first came to Osaka,
01:26I went to Kansai for the first time.
01:28When I said meat bun,
01:30they said Butaman.
01:32I remember arguing with them.
01:34It's not that much of an argument.
01:36I tried to find Butaman,
01:39but when I asked 20 people,
01:41they all said meat bun.
01:45As a result, the Osaka people...
01:48No, no, no.
01:52I've never heard of meat bun.
01:54It has pork in it.
01:56So, it's called Butaman.
01:58It's called Butaman, right?
02:00It's called Butaman.
02:02I've known about meat bun since I went to Tokyo.
02:04I remember thinking,
02:06why don't they call it Butaman in Tokyo?
02:08It's that much of an argument.
02:10I was close to Yokohama Chiyotagai.
02:12I've been there since I was a kid.
02:14The only place that sold this big meat bun was meat bun.
02:17That's meat bun.
02:20But it's Butaman.
02:22But it's Butaman.
02:26As they say,
02:28Osaka is Butaman.
02:30Tokyo is meat bun.
02:32So, where is the borderline?
02:34Where is it?
02:36Let's find out.
02:38What's that?
02:40I've done something like that before.
02:42You've done it before?
02:44Who is it?
02:47What?
02:49Where is the borderline between Butaman and meat bun?
02:51You don't have to say that.
02:53Okay, I'll admit it right away.
02:55You don't have to say that.
02:57I'm a detective.
02:59How can a detective work under a detective?
03:01How can a detective work under a detective?
03:03That's right.
03:05First of all, Osaka.
03:07He came to Osaka on May 1st.
03:09When Tamura lined up as a guest and bought it,
03:11When Tamura lined up as a guest and bought it,
03:13Meat bun, please.
03:16What will happen if you make a terrible order here?
03:18What will happen if you make a terrible order here?
03:20Do you say that at an event in Kansai?
03:22I'm sorry.
03:24Meat bun, please.
03:26I'll say that.
03:28We're selling Butaman on May 1st.
03:30We're selling Butaman on May 1st.
03:32Can I have Butaman?
03:34Meat bun, please.
03:36Meat bun, please.
03:42It's annoying.
03:44If I say it out loud,
03:46he won't understand at all.
03:48He won't understand at all.
03:50He won't understand at all.
03:53I'm not mad.
03:56I'm just rechecking.
03:58I'm just rechecking.
04:00I'm just rechecking.
04:02There are a lot of customers who are good at making a mistake.
04:04There are a lot of customers who are good at making a mistake.
04:08As expected in Osaka,
04:10In Osaka, there is an atmosphere of calling it a meat bun.
04:17Where is the boundary?
04:20The station where the Shinkansen Kodama stops.
04:22From Shin-Osaka to the east.
04:24A grand investigation to see how far you can go.
04:31It's so funny.
04:32I found something like this.
04:34Look at this.
04:40The Shinkansen Kodama stops.
04:45First of all, we came to Kyoto.
04:47I would like to ask which one is called a pork bun or a meat bun in Kyoto.
04:53Hello, are you from Kyoto?
04:55What do you call this?
04:57It's a pork bun.
04:59It's not a meat bun.
05:01It's a pork bun.
05:02It's a pork bun.
05:03It's a pork bun.
05:04Ah, it's a pork bun.
05:06That's right.
05:07I got a call.
05:10It's bad.
05:14What is this?
05:15It's a pork bun.
05:18It's a pork bun.
05:19In Kyoto, the pork bun is still strong.
05:22But what's inside?
05:24It's not a meat bun.
05:26It's a pork bun.
05:28No, no, no.
05:30It's not the same as your daughter's costume.
05:33It wasn't zero, but I got information that there are overwhelmingly many pork buns.
05:44Speaking of meat, it's a cow in Kansai.
05:48In Kanto, it's a pig.
05:50It's sleeping.
05:51It's a Shinkansen.
05:55Speaking of meat, it's a cow or a pig.
06:00Where does this come from?
06:03We asked Kitano, a researcher in food culture.
06:08It's because of the difference in animals raised before the Meiji era.
06:13The Meiji era opened the door to the culture of beef.
06:20In Kansai, there were a lot of paddy fields, so a lot of agricultural cows were bred.
06:27The culture of Japanese cattle was developed.
06:32On the other hand, in Kanto, horses were bred.
06:36I think it's because of the culture of the samurai family.
06:40But it's difficult to raise horses now.
06:44Speaking of meat, it's a horse meat.
06:50It was a pig that was easier to raise than a horse that attracted attention.
06:59Now, Hantei Tamura is on his way from Kyoto Station.
07:03The journey of the investigation is still in the early stages.
07:10Now, we've moved to Maibara.
07:12When we arrive at Maibara, the weather is terrible.
07:15It's raining a lot.
07:18Hello. Can I talk to you for a moment?
07:23I'm surprised. I've never met an entertainer before.
07:28Really? I'm glad to hear that.
07:30I'm so happy.
07:31As an entertainer, I've never met an entertainer before.
07:36It's a good start.
07:40What is this?
07:42It's a pork bun.
07:44It's a pork bun.
07:46It's 1kg of pork bun.
07:48What is this?
07:50It's a meat bun.
07:53I don't know what it is.
07:55It's a meat bun.
07:56No way.
07:58It's different.
08:01It's a meat bun.
08:04The meat bun team is getting excited.
08:07It's 13 to 7.
08:11It's still in Kansai Prefecture, but the meat bun team is already eating more than the pork bun team.
08:17It's fast.
08:20Just in case, the team is heading to Gifu Bridge.
08:27It's a meat bun.
08:29It's a meat bun.
08:33The result of the survey at Gifu Bridge.
08:36The result of the survey at Gifu Bridge.
08:38The result of the survey at Gifu Bridge.
08:39The result of the survey at Gifu Bridge.
08:40The result of the survey at Gifu Bridge.
08:43The border between pork bun and meat bun is between Kyoto and Maibara.
08:51In addition, they got a surprising result.
08:56What is it?
08:59It's embarrassing.
09:00It's a dialect.
09:02The result of the survey at Gifu Bridge.
09:06When they were looking for the difference between pork bun and meat bun, they got a surprising result.
09:13What is it?
09:15According to the survey of Weather News, the prefecture called Butaman is this colorful place.
09:22It's only in Kansai, not in western Japan.
09:27Why?
09:28It's a dialect.
09:30Butaman.
09:33It's embarrassing.
09:35What does it mean?
09:38The area called Butaman overlaps with the area.
09:44The area called Butaman overlaps with the area?
09:49It's...
09:51It's this area.
09:52It's amazing.
09:53It's this area.
09:54It's amazing.
09:55It's amazing.
09:57In order to keep the deliciousness of the dough, they only open from the factory to the car within 150 minutes.
10:05The area they open is Kintetsu in Kusatsu in the north and east.
10:10Kintetsu in Wakayama in the south.
10:12Daimaru in Kobe in the west.
10:14So, there is no Maibara.
10:16I see.
10:18In other words, there is a huge presence of 551.
10:22So, the area they open is called Butaman.
10:31It's 551.
10:32It's 551.
10:33This area is called Butaman because 551 is called Butaman.
10:39The representative of Butaman, 551, is very influential.
10:44On the other hand, what is the representative of Mikuman?
10:49We got this information while we were investigating in Nifuhashiwa.
10:54Imuraya is on the right.
10:57Mikuman is close to Imuraya factory.
11:04Speaking of Mikuman, many people say Imuraya.
11:10Let's compare the number of production per day.
11:13551 is about 170,000.
11:18What about Imuraya's Chukaman?
11:21It's 1,000,000.
11:25What about the production method?
11:27551 is hand-wrapped.
11:33What about Imuraya?
11:36It's 1,000,000.
11:40On the machine, onions, bamboo shoots, pork fat and seasonings are mixed with pork.
11:48The squeezed dough is put on a thin dough.
11:54The dough is made into a ball.
12:00How do you make it?
12:03The dough is divided into pieces.
12:07The inside of the machine looks like this.
12:09It's interesting.
12:16Imuraya's factory is the most advanced automation.
12:24This is amazing.
12:27What is Imuraya?
12:31Look at this.
12:33This is Mikuman.
12:35Imuraya Co., Ltd.
12:38Family Mart's Mikuman was also made here.
12:43That's Imuraya, too.
12:45However, there is a pork bun on top of Mikuman.
12:53Is there a difference in the name?
12:57We have Mikuman and pork bun nationwide.
13:04Family Mart has Mikuman and pork bun nationwide.
13:10What's the difference?
13:12I think it's divided by meat.
13:13Both are pork.
13:15This is the first food report in a magical restaurant.
13:21It smells good.
13:23I will eat this.
13:29The bean paste is sweet and the skin is sweet.
13:31It looks like a pork bun.
13:34It looks small.
13:36It's thick.
13:38It looks like a pork bun.
13:40That's not true.
13:42It's delicious.
13:45It's like a snack.
13:48It's like a snack.
13:50You can buy it at a convenience store and eat it right away.
13:54How about the pork bun?
13:56The color is gentle.
13:59It tastes different.
14:01The pork bun has a stronger meat flavor.
14:07It's delicious.
14:11This is delicious.
14:13This is sweet, but it's different.
14:17This is similar to the pork bun in Kansai.
14:22I was surprised to hear the name of the pork bun.
14:26Is it okay?
14:28I can't forgive you.
14:31The difference between pork bun and Mikuman is the type of pork.
14:35The pork bun uses black pork.
14:38The Mikuman uses white pork.
14:42The size of the meat is also bigger than the black pork bun.
14:46The Mikuman uses soy sauce.
14:50The black pork bun uses salt.
14:54The Mikuman is more expensive than the pork bun.
15:03Tokyo also admires pork buns.
15:08It's delicious.
15:09Is the Mikuman more delicious than the pork bun?
15:13The Mikuman uses black pork.
15:17The black pork is expensive.
15:21The Mikuman is not a pork bun, but a black pork bun.
15:27The Mikuman is a black pork bun.
15:30The Mikuman is a black pork bun.
15:35Imuraya was founded in 1896.
15:44However, Imuraya did not make Chinese buns from the beginning.
15:57Imuraya started with this yokan.
16:02Imuraya has the image of azuki beans.
16:06However, Imuraya started with making yokan using azuki beans.
16:12Why yokan?
16:15Let's take a look at the homepage.
16:19What?
16:20The founder, Imura Wazo, who failed in the rice market, started with this?
16:27Is it okay to start with such a reason?
16:31Here is a quiz for Mr. Naito.
16:34Why did the founder start making yokan?
16:40I don't know.
16:41Mr. Naito, who graduated from Osaka University, is the most expensive.
16:49I don't know.
16:50I don't know.
16:51I don't know.
16:52I don't know.
16:53I don't know.
16:54I don't know.
16:55I don't know.
16:56I don't know.
16:57I don't know.
16:58I don't know.
17:00The answer is...
17:03Imura Wazo, who failed in the rice market at that time, decided to make yokan just because he was interested in making yokan.
17:16This is a difficult answer.
17:19The founder started making yokan for a reasonable reason, but he grew up using azuki beans.
17:27He started making anman and nikuman 18 years later than 551.
17:37Azuki ice cream was popular at that time, but it didn't sell in the winter.
17:43Moreover, the frozen case in the store was in the way.
17:49This is delicious.
17:50So, he developed a frozen Chinese bun.
17:57Imura Wazo produces various Chinese buns now.
18:02What he developed in 2020 was very popular on SNS.
18:08Next, Mr. Naito will give a quiz.
18:11What kind of Chinese bun was born because it was popular with customers?
18:18Mr. Naito, you are the smartest man in the world.
18:21Please give the correct answer this time.
18:25There is a Chinese bun that looks like a block of pork.
18:32It's a Chinese bun that you can put anything in.
18:35It's a Chinese bun that doesn't have anything in it.
18:39It doesn't have anything in it.
18:42Heizashi is the best.
18:45It's called a vinegar bun.
18:49It's a Chinese bun that doesn't have anything in it.
18:55It's a vinegar bun that doesn't have anything in it.
19:01He developed a vinegar bun because he wanted to put his favorite ingredients in it.
19:10It's a product that Imura Wazo developed because he was confident in the dough.
19:15It's delicious to eat meat, but it's also delicious to enjoy the outside.
19:20It's good that Heizashi is the smartest man in the world.
19:24Heizashi is the smartest man in high school.
19:27Heizashi is the smartest man in college.
19:29Congratulations.
19:32It's a Chinese bun that looks like a block of pork.
19:39It's a Chinese bun that doesn't have anything in it.
19:45What are you looking for in this line at 9 a.m.?
19:50It's in line 551.
19:54I came here at 7 a.m.
19:56I came here at 7 a.m.
19:59When I hear Mr. Horai, I want to line up.
20:05Originally, the number of people in line is 551, but he sometimes has business trips all over the country.
20:13I think everyone knows his name.
20:15He comes to this store in Chiba only once a year.
20:19Many Chiba residents have gathered early in the morning.
20:24It's delicious.
20:26I come here every year.
20:29It's delicious to eat all together.
20:33But how do you call it?
20:36This is 551 Nikuman.
20:39This is 551 Nikuman.
20:42Mr. Horai's Nikuman.
20:48Even with 551, the wall of pork buns and meat buns was high.
20:54The first thing I thought when I came here was that Kansai people don't know difficult things.
21:01Mr. Naito, who is from Osaka, felt the difference in East and West regions when he used difficult words.
21:09It's difficult.
21:11Mascarpone cheese.
21:13You dare to cheat.
21:16I don't know.
21:19I don't know.
21:21You dare to cheat.
21:24That's what Tokyo people do.
21:27I think quiz shows are for people from the Kanto region.
21:32I understand.
21:34There is no such thing in Kansai.
21:36There is no such thing.
21:38When you get the answer right, people from the Kanto region say,
21:42Kansai people are smart.
21:44When people from the Kansai region say something like that,
21:47Kansai people say, Kansai people are smart, but Kansai people are stupid.
21:49Kansai people want to be stupid.
21:51That's right.
21:53Kansai people are worried because they got the right answer.
21:55They don't want to be stupid.
21:57Kansai people are popular because they eat a lot.
22:00Shut up.
22:02You shouldn't have said that.
22:05Why is there no Chikuwa in Kansai?
22:11What is that?
22:12What is that?
22:18Only in Kansai?
22:20The mystery of local food.
22:22Next.
22:24Oden.
22:27Shizuoka Oden with blue laver and fish broth.
22:34Nagoya's miso oden with miso.
22:40Shizuoka's Himeji Oden with soy sauce.
22:47Oden is a representative of local food.
22:53What are the characteristics of Oden in Osaka?
22:59Let's investigate.
23:03Let's investigate.
23:05Let's investigate.
23:06Let's investigate.
23:08There are many detectives.
23:10There are many detectives.
23:12I'm not suitable for being a detective.
23:14The investigation site is TAKOME, which was established in the Edo period.
23:19It is said to be the oldest Oden shop in Japan.
23:23The life of Oden is soup stock.
23:26What is the soup stock of TAKOME?
23:29We have been making soup stock since the establishment of TAKOME.
23:33How many years has it been?
23:34It's been 180 years.
23:37It's been 180 years.
23:40Who confirmed that?
23:44The popular soup stock of TAKOME is deep-fried egg and radish.
23:50What is the most popular soup stock?
23:5390% of customers order radish.
23:57It's amazing.
23:59It's soft.
24:04I can't make this at home.
24:06I make a lot of soup stock.
24:08It's delicious.
24:10What kind of Oden is unique to Osaka?
24:16Please eat.
24:18This is KUJIRA.
24:20This is KUJIRA.
24:22This is also from Kansai.
24:24KUJIRA is a characteristic of Oden in Osaka.
24:29KUJIRA is made of whale fat and skin.
24:32KUJIRA contains a lot of gelatin.
24:36If you chew it, the fat will ooze out.
24:40I can't eat fish, so I can't wait in Tokyo.
24:43This is delicious.
24:45Whale fat is unique.
24:48Is there anything else?
24:51The more you chew, the more it oozes out.
24:57The biggest feature of TAKOME is KUJIRA soup stock.
25:03The umami of KUJIRA comes out and creates a unique flavor.
25:08And this menu is also delicious.
25:11KUJIRA is the best.
25:14KUJIRA has a lot of fat.
25:20This is delicious.
25:22It's like a cushion.
25:25This is a very silky texture.
25:28Even if you chew it, the fat is wrapped around your tongue.
25:33This was originally called SAEZURI.
25:38The origin of SAEZURI was unexpected.
25:43In the old days, customers who ate this wouldn't swallow it.
25:50DAISHO heard the sound of KUJIRA.
25:54He heard the sound of KUJIRA.
25:57Did you hear the sound of KUJIRA?
26:00That's why it's called SAEZURI.
26:03It's a dirty origin.
26:06I don't get tired of saying dirty things.
26:09I can't do that.
26:16This is a call to the neck.
26:19This is Detective ODA.
26:22What?
26:24Is there a big difference between Kansai and Kanto ODEN?
26:29He's coming.
26:32You look good.
26:34Thank you for the meal.
26:36What is the big difference between Kansai and Kanto ODEN?
26:42What is this?
26:45We found the result of the survey.
26:50What is the difference between Osaka and Tokyo?
26:55It's the same from 1st to 3rd place.
26:58What is the big difference between Osaka and Tokyo?
27:02I've been thinking about Tokyo for a long time.
27:05What is that?
27:07What is that?
27:10SQUAB.
27:12SQUAB is a club.
27:15It's a baseball club.
27:18Don't you eat SQUAB?
27:21I was born and raised in Tokyo.
27:24I was wondering what SQUAB was.
27:29I liked SQUAB when I was a kid.
27:32I ate too much and got a little constipated.
27:35You like SQUAB.
27:38What is the good point of SQUAB?
27:40I eat a lot of SQUAB.
27:43You look like that.
27:46You look like you're from SQUAB.
27:49I'm not from SQUAB.
27:52I'm not from SQUAB.
27:56You said a terrible thing.
27:59You said a bad thing.
28:02What is that?
28:05SQUAB ranked 8th in Tokyo.
28:10The name and appearance are similar to SQUAB.
28:14But they are completely different.
28:17The ingredients of SQUAB are only flour.
28:22Only flour.
28:24SQUAB is a friend of UDON.
28:28This is UDON.
28:30What is your favorite ingredient?
28:31SQUAB.
28:33SQUAB is delicious.
28:35SQUAB absorbs all the umami.
28:38SQUAB is the best.
28:40SQUAB is the best.
28:43SQUAB is a representative of SQUAB.
28:46SQUAB is a representative of SQUAB.
28:49What is the difference between SQUAB and UDON?
28:52I talked to YUMI HANIWARA.
28:56I know this best.
28:57YUMI HANIWARA is a detective of UDON in SUSHIGAME.
29:05YUMI HANIWARA points out the difference in cooking time.
29:10The result of the cooking time of UDON is longer in WEST JAPAN.
29:17The average cooking time of UDON in KANTO is 48 minutes.
29:23The average cooking time of KANSAI is 72 minutes.
29:27The average cooking time of KANSAI is longer.
29:29Why is that?
29:31The soup stock is different in WEST JAPAN.
29:35WEST JAPAN's ODEN DASHI is different in appearance.
29:39KANTO's KATSUO TO SHOYU DASHI.
29:43KANSAI's KOBU DASHI is general.
29:47KOBU DASHI brings out the umami of the ingredients.
29:51KANSAI's cooking time is longer.
29:53Therefore, KANTO's ingredients are hard to break down.
29:58On the contrary, KANTO's ingredients are softer.
30:04Chikuwa is a symbol of that.
30:08But what about Osaka people?
30:11I feel sick and uncomfortable.
30:14I don't know if it's Chikuwa or Fu.
30:17It's Chikuwa.
30:20I don't know what Chikuwa is.
30:23There are many Osaka people who have never eaten or seen.
30:29What do you think of Osaka people who have never eaten?
30:32They are wasting their lives.
30:35Are they wasting their lives?
30:37Do KANSAI people just hate to eat?
30:43In order to verify this hypothesis, we asked the owner of ODEN DASHI, TAKOUME.
30:49Of course, ODEN DASHI doesn't contain Chikuwa.
30:55This time, we asked the owner of ODEN DASHI to use Chikuwa.
31:02How do you verify that?
31:05This is a service, so please try it.
31:10This is a service called Chikuwa.
31:15After confirming that the customer has eaten, the judge will ask for a real impression.
31:26This is a service, so please try it.
31:32What is he teaching?
31:35I don't know what this is, but I'm curious.
31:39What is he teaching?
31:45The customer has eaten.
31:49This is not Chikuwa.
31:52This is rice cake.
31:55This is not rice cake.
31:58Excuse me.
32:00This is a service called ODEN DASHI.
32:02This was delicious.
32:04The soup stock was delicious.
32:06You don't like to eat this, do you?
32:08I don't like to eat this, but I didn't know it existed.
32:10I will ask the owner of ODEN DASHI in detail.
32:14He felt that the food he ate was delicious.
32:18Next is JOREN.
32:21This looks like JOREN.
32:23This looks like JOREN.
32:25The customer has eaten.
32:28The customer has eaten.
32:30How is it?
32:33Is it delicious?
32:36How should I express this?
32:40He didn't say it was delicious.
32:44He poured beer into his mouth.
32:47How did you feel when you ate Chikuwa?
32:50Can you eat this?
32:52Can you eat this?
32:54I can eat this.
32:57I haven't eaten this for decades.
33:00Me too.
33:02It's been a long time since I ate this, so it's delicious.
33:05It tastes like soup stock.
33:08I want to eat Chikuwa.
33:11It's not comparable to Chikuwa.
33:14But it's called Chikuwa.
33:19It's a different name.
33:22It's like KANTONI.
33:25The meaning has changed.
33:28Only in Kansai.
33:30The mystery of local food.
33:32Next is the hot spring in winter.
33:35Hot spring.
33:37Boiled water.
33:39Shabu-shabu.
33:41I can put anything in it.
33:43Yudofu.
33:45It's common knowledge for Kansai people to put ponzu sauce in the hot spring.
33:51But in Tokyo?
33:54We don't use ponzu sauce.
33:56Really?
33:58We don't use it.
34:00Don't you need ponzu sauce?
34:02I don't need it.
34:03I don't like ponzu sauce.
34:05It doesn't go well with anything.
34:08I like ponzu sauce.
34:10This is the ponzu store in SUPER LIFE in Tokyo.
34:14There are 25 kinds of ponzu sauce.
34:17There are so many kinds.
34:19Let's look at the ponzu store in LIFE in Osaka.
34:24There are 50 kinds of ponzu sauce in Tokyo.
34:29From Gotouchi Ponzu.
34:32To a high-class ponzu sauce that costs 1,600 yen.
34:36There are so many kinds of ponzu sauce.
34:40There are so many kinds of ponzu sauce that Kansai people need.
34:45There are 50 kinds of ponzu sauce according to the number of people.
34:51Some people use salt or sauce for fried chicken.
34:55But ponzu sauce is the best.
34:57Ponzu sauce is a food culture in Osaka.
35:01You can use ponzu sauce for anything.
35:03You can use ponzu sauce for steaks.
35:05You can even drink ponzu sauce.
35:08What is the strongest one?
35:11Ponzu sauce goes well with white rice.
35:14When you don't have an appetite, you can eat ponzu sauce.
35:20Ponzu sauce goes well with white rice.
35:22I don't think so.
35:24Really?
35:25Really.
35:27That's amazing.
35:29What is the eternal theme of Kansai people who love ponzu sauce?
35:34Which ponzu sauce is the strongest?
35:39Please leave it to me.
35:41We will investigate the ponzu sauce that 13 Kansai star chefs love.
35:46We will choose the star chef as a sponsor.
35:49The third place.
35:50The third place.
35:52I like the balance of sourness, sweetness, and aroma.
35:58Genji, a famous restaurant that you can't make a reservation for.
36:03There are many creative dishes that are not limited to Japanese, Western, and Chinese.
36:08What is Genji Motokawa's favorite dish?
36:12What is it?
36:14This is a handmade ponzu sauce.
36:16The third place.
36:18Itamae handmade ponzu sauce, 473 yen.
36:21It's a refreshing sourness that uses a lot of Tokushima vinegar.
36:26As the name suggests, it is a ponzu sauce that was born in co-development with Itamae.
36:31Motokawa arranged this ponzu sauce further.
36:35He added Itamae ponzu sauce and fresh cream to the heated granulated sugar.
36:40He added ponzu caramel sauce.
36:42It seems that he is not so good at making it, but it seems that he is actually active at the restaurant.
36:51The second place.
36:53Four chefs love it at home.
36:56Nakayama, a restaurant owner in Tsukamuchi, says that he has been eating it since he was a child.
37:06That's right.
37:07Yes, the taste of the Mitsukan, 213 yen.
37:11It's cheap.
37:13Delicious, cheap.
37:15You can get it anywhere.
37:17The second place is the Odo Ponzu.
37:19The first place is...
37:21A chef who is half-way in love with it.
37:23The absolute ace of the Ponzu world,
37:25where many professionals push the drum.
37:29The chef who will introduce it is
37:31the famous restaurant in Fukushima,
37:33Ayamuya Naganuma.
37:37The acidity is stronger than the regular Ponzu.
37:41And I use a lot of juice,
37:43so the balance is good.
37:45That's good. Delicious.
37:47The Ponzu has a lot of fans in Kansai.
37:51My favorite Ponzu is
37:53Asahi Ponzu.
37:57The first place is Asahi Ponzu.
37:59797 yen,
38:01and the price is a little high.
38:03The strong acidity and rich flavor are the characteristics.
38:05It's a Japanese restaurant that
38:07captivates Kansai Ponzu fans.
38:11Let's eat.
38:15It's perfect.
38:17It's a pity that you don't know this.
38:19It's not sour.
38:21It's the sourness of citrus.
38:23I don't dislike it.
38:25It's refreshing.
38:27I want to put this on Chikuwabu.
38:29Bring Chikuwabu.
38:31If you put this on Chikuwabu,
38:33Kansai people will like it.
38:37But why do Kansai people
38:39like Ponzu so much?
38:41Let's find out why
38:43with Asahi Ponzu.
38:45He's waiting for us.
38:47He's from Asahi Ponzu.
38:49Hello.
38:51Hello.
38:53What's your role?
38:55I'm the president.
38:57President?
38:59He's the president.
39:01He's the president.
39:03Are you his son?
39:05Yes.
39:07I'm his third son.
39:09He's his son.
39:11Asahi Ponzu
39:13has been running this restaurant
39:15for 77 years.
39:17First,
39:19he entered the factory.
39:21What did he see?
39:27Wow.
39:29It smells good.
39:31Where did you get the kelp?
39:33Rishiri kelp.
39:35It's the best.
39:37When it comes to soup stock,
39:39he uses Rishiri kelp.
39:41It's the best soup stock.
39:43And?
39:45I use
39:47Shiitake mushroom from Kyushu.
39:49Shiitake mushroom?
39:51What's that?
39:53It's a type of mushroom.
39:55It's good for cooking.
39:57It's good for cooking.
39:59He also uses
40:01Japanese bonito, mackerel, and sardine.
40:03He uses expensive ingredients
40:05to make the soup stock.
40:09This is one of the reasons
40:11why it's so expensive.
40:13And the key ingredient
40:15of Ponzu is...
40:17What's this?
40:19What's this?
40:21What's this? Corn soup?
40:23No.
40:25Is this the color of the fruit?
40:29He mixes three types of fruit.
40:31He mixes three types of fruit.
40:33These three types
40:35are reflected in this label.
40:37There are three types.
40:39Green.
40:41This is Sudachi.
40:43The dark yellow part is Yuzu.
40:45The light yellow part in the middle
40:47is Yuko,
40:49which is called the fruit of illusion.
40:51Illusion!
40:53What's that?
40:55The third type of citrus,
40:57Yuko.
40:59Yuko is a type of citrus
41:01that has been produced
41:03by the Yuzu and Daidai generations.
41:05That's why it's called the fruit of illusion.
41:07These three types
41:09have their own roles.
41:11Sudachi is sour.
41:13Yuzu is fragrant.
41:15And Yuko is tasty.
41:17Yuko is tasty.
41:19Kansai people
41:21love ponzu.
41:23The reason is hidden in this label.
41:27Sudachi is from Tokushima.
41:29Tokushima.
41:31Yuzu is from Tokushima.
41:33Yuzu is from Tokushima.
41:35Yuko is from Tokushima.
41:37Tokushima!
41:39You're a detective!
41:41You're a detective!
41:43The reason why Kansai people
41:45love ponzu is
41:47that citrus trees are grown
41:49in Kansai city.
41:51So, for Kansai people,
41:53it's a taste
41:55they've known for a long time.
41:59And the other reason is
42:01the existence of
42:03the famous Osaka specialty,
42:05Chiri.
42:07Asahi food
42:09made from Asahi ponzu.
42:11As a secret of its birth,
42:13there's a big article
42:15in the Zuboraya.
42:17And there,
42:19there's a shocking word
42:21written on it.
42:23What?
42:25What is this?
42:27I went to the Zuboraya
42:29and asked them to teach me
42:31how to make it.
42:33He went to the Zuboraya
42:35and asked them to teach him
42:37how to make it.
42:39He did a lot of research
42:41and got closer to the taste
42:43of the Zuboraya.
42:45What does that mean?
42:47This Asahi ponzu
42:49is made
42:51from the Zuboraya!
42:53No,
42:55that's not a good word.
42:57I learned it.
42:59Arrest him! Arrest him!
43:01Arrest him!
43:03Asahi ponzu
43:05is made 2 million times a year,
43:07but most of them
43:09are sold in Kansai.
43:11On the other hand,
43:13the ponzu sold in Tokyo
43:15is sold 3 times more in Osaka.
43:17And that is...
43:19What?
43:23Yellow ponzu?
43:25What is this?
43:27This is ponzu.
43:33The ponzu sold in Tokyo
43:35is sold 3 times more in Osaka.
43:37And that is...
43:39The yellow ponzu!
43:41The yellow ponzu!
43:43It looks like lemon.
43:45You've never seen it?
43:47No, I've never seen it.
43:49What's the color?
43:51It's CC lemon.
43:53What is the yellow ponzu?
43:55We investigated
43:57at the store.
43:59The official name of this is
44:01ponzu.
44:03And the official name of this is
44:05seasoned ponzu.
44:07This is seasoned ponzu.
44:09The ingredients of the yellow ponzu are
44:11citrus fruit juice,
44:13and soy sauce.
44:15Actually, the yellow ponzu is the original.
44:17And the seasoned ponzu
44:19is the one with soy sauce.
44:21But now, seasoned ponzu
44:23has become ponzu.
44:25That's why it's called seasoned ponzu.
44:29But why is it sold in Tokyo
44:31but not in Osaka?
44:33There's a hint to the voice of the town.
44:35There's a hint to the voice of the town.
44:39You dip it in soy sauce and eat it.
44:41It's a hassle.
44:43It's a hassle.
44:45You have to dip it in soy sauce.
44:47It's a hassle.
44:49It's a hassle.
44:51It's a waste.
44:53You have to buy it.
44:55It seems like the Kansai people
44:57didn't have a problem with this.
44:59It seems like the Kansai people
45:01didn't have a problem with this.
45:03Actually, it's just the Kansai people
45:05who have a problem with regional dishes.
45:07Next is Tenshin-han.
45:09Tenshin-han.
45:11Tenshin-han.
45:13Tenshin-han.
45:15Tenshin-han.
45:17Tenshin-han.
45:19Tenshin-han.
45:21Tenshin-han.
45:23Tenshin-han.
45:25Tenshin-han.
45:27It's a little bit sour.
45:29It's a little bit sour.
45:31It's a little bit sour.
45:33It's not sour.
45:35Tenshin-han doesn't need sourness.
45:37It's not sour.
45:39It's sour.
45:41It's sour.
45:43This time,
45:45Michelin-based Chinese restaurant
45:47Chef S. Sawada will make Tenshin-han.
45:49Chef S. Sawada will make Tenshin-han.
45:51Which one is it?
45:53I took good points of both.
45:55I took good points of both.
45:57I think Tenshin-han is the strongest one.
45:59I think Tenshin-han is the strongest one.
46:01That's the person who I hate the most.
46:03Both of them.
46:05Both Kansai and Kanto people will accept the result.
46:07Both Kansai and Kanto people will accept the result.
46:09What is the strongest dish that Chef S. Sawada plans?
46:15First is the sauce.
46:17Fry white leek, shiitake mushroom, and ginger lightly.
46:19Fry white leek, shiitake mushroom, and ginger lightly.
46:21Are you going to use chives originally?
46:23This is originally a Japanese dish, right?
46:26Yes, it was born in Japan.
46:29When it's cooked, add sake, chicken broth, and the basic oyster sauce.
46:36Here, we add ketchup and vinegar to the Kanto taste, but for the Kansai people, the sweetness and sourness become stronger.
46:44So, we replace it with something that everyone will be satisfied with.
46:51Ta-da! Here it is.
46:53Ketchup and tomato.
46:56This is the vinegar that the Kansai people like.
47:00By replacing ketchup with tomato and vinegar with vinegar, the fresh sweetness and sourness make it even more delicious.
47:10Here we go.
47:14After adding water-soluble potato starch to thicken the sauce, we add eggs.
47:21After adding salt, pepper, and crab sticks to the beaten eggs, we add water-soluble potato starch to make the eggs fluffy.
47:31In addition, the key point is how to cook the eggs.
47:36First, we put the eggs in the pan.
47:39Wow!
47:40It's going to close.
47:42It's going to close.
47:43So, we put the eggs in the pan.
47:44If you cook the eggs normally, they become hard.
47:48But if you put the eggs in the liquid like this, they don't become hard.
47:53They become fluffy.
47:55You have to mix it slowly.
47:57You have to mix it slowly.
47:59As you can see, the eggs don't become hard.
48:02They become fluffy.
48:04We use only one frying pan.
48:09After adding sesame oil, we top it with something that goes well with the dish and add flavor and texture.
48:15What do you think, Mr. Naito?
48:17I think it's love.
48:18Love?
48:19That's good.
48:20You're betting on Mr. Sawada.
48:21No, no, no.
48:22I'm just using my skills.
48:24No, no, no.
48:25Please announce the correct answer.
48:27Here it is.
48:29What?
48:35This is Sawada-style Tenshin-han.
48:38When you add it, it becomes savory and has a good texture.
48:43Here it is.
48:44What is it?
48:45It's almond.
48:46Almond?
48:48It's roasted almond.
48:49It's the aroma.
48:50It gives out a savory aroma.
48:53It's love.
48:55Love is important.
48:57I always put it in my dish.
49:04It's good.
49:05It's good.
49:06It's good.
49:07It has a good texture.
49:09It has a good texture.
49:12He topped it with crushed almond and mizuna.
49:17This is Sawada-style Tenshin-han.
49:20I did it.
49:23Let's eat.
49:26It smells good.
49:27It's good.
49:32It's fluffy.
49:34The egg is fluffy.
49:38It's not sour.
49:40It's not too sweet.
49:43It's a little sour.
49:44I can't stop eating it.
49:46Tokyo is too sour.
49:49Next week,
49:50Osaka's udon restaurant ranking that they don't want to tell the truth.
49:53The udon restaurant with a lot of holes continues.
49:57It's good.
49:58It's good.
50:00Please subscribe to this channel.
50:10It's good.