オー！マイゴッド！私だけの神様、教えます 2025年2月22日 祝還暦ヒロミをお祝いSP▼世界的レストランや老舗和菓子店が絶賛するいちごの神様登場
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TVTranscript
00:00Mr. Hiromi, happy 60th birthday!
00:04Thank you so much.
00:08Congratulations, Mr. Hiromi.
00:09Thank you so much.
00:11I'm 60 years old.
00:13I feel like I'm in the second half of my life.
00:20I hope you have a great time today.
00:22This time, it's the 60-year-old Hiromi's 60th birthday special.
00:28Happy red, which is said to be good to eat and wear perfectly.
00:33Celebrate with a paper gift from the gods related to such red.
00:39Joel Robuchon, who has been evaluated by Michelin Guide three times in a row for 18 years, also loves paper strawberries.
00:48It's very juicy.
00:50It's amazing.
00:51This is juice.
00:53In addition, the god of Sukiyaki, who is particular about the thickness of 1mm and all cuttings.
01:03Did I just eat meat?
01:07It's different from the Sukiyaki we grew up with.
01:10Hiromi Totaro's Oh My God!
01:13I'll tell you about our gods.
01:17Hiromi's paper gift for red.
01:21The first one is a strawberry.
01:25The flower language of strawberries, which has been essential for celebrations since ancient times, is a happy fruit that goes well with a happy family and respect.
01:35Many people send sweets using red strawberries to celebrate.
01:41Tochigi Prefecture is the best producer of such strawberries in Japan.
01:46Since 1968, Tochigi Prefecture's strawberry harvest has been the best in the country for 56 years in a row.
01:54When I asked the people of Tochigi, the country of strawberries,
01:59In Utsunomiya City, I also buy from a farmer called Heart & Berry.
02:07If I want to buy strawberries, I can buy them at a nearby supermarket, but I still come to Heart & Berry.
02:14I think Heart & Berry is the best.
02:17It smells good, it's a little sour, it's juicy, and it tastes like freshly picked strawberries.
02:24It's like a real strawberry hunt.
02:28In addition, the Michelin Guide's three-star rating for 18 years in a row.
02:32Chef Patissier of Joël Robuchon.
02:35If you compare it and eat it, you can see the difference.
02:39I'm sure it's from Mr. Robuchon.
02:46What is the god of strawberries that both Tochigi residents and famous chefs praise?
02:52It says strawberry.
02:58Excuse me.
02:59Yes.
03:00Hello.
03:01Hello.
03:02Nice to meet you.
03:03Nice to meet you.
03:05Are you the god of strawberries?
03:07Well, some people call me that, but I don't think so.
03:11This is Mr. Keigo Nagechi, CEO of Heart & Berry, the god of strawberries.
03:17There are a lot of strawberries.
03:19That's right. It's the best season now.
03:21When is the season of strawberries?
03:23It's around February or March.
03:27Currently, he is growing three kinds of strawberries in a field of more than 32 tennis courts.
03:35Among them, he is particular about strawberry god.
03:38This is the strawberry in my hand.
03:41What kind of strawberry is this?
03:43This is Tochiaika.
03:45It's not Tochiotome, is it?
03:47That's right. Tochiotome has been the best in Japan for nearly 30 years.
03:53As time goes by, other prefectures also produce new and good varieties.
03:59Tochiaika is the next one to compete with Tochiotome.
04:03Tochiaika is a typical variety of Tochiotome, and it is sweeter than Tochiotome.
04:10It's a beautiful red color.
04:12Last year, Tochiotome was sold out of the market.
04:16In 2025, it will exceed 80% of the main variety.
04:22That's why...
04:24A customer is coming today, so I'm going to meet him.
04:30He's coming soon.
04:32He's a Japanese confectioner.
04:35It's been a long time.
04:37Hello.
04:38Nice to meet you.
04:40He's a Japanese confectioner.
04:42He runs a shop in Nihonbashi, Tokyo.
04:45His name is Eitaro So Honpo.
04:47He's famous.
04:48He's here to inspect the area.
04:51I come here every year to see how the strawberries are doing,
04:55and what the situation is like this year.
05:00I've been using this shop since 2021.
05:03This is my fourth year.
05:05It's quite new.
05:06Yes.
05:07It was established in 1818.
05:10That's amazing.
05:11It's been 7 years.
05:17Eitaro So Honpo has been in business for 207 years.
05:23He has more than 100 shops in Japan, including in various departments.
05:28Many people have loved Japanese confectionery,
05:34which has been made with the same method since its establishment,
05:38such as the famous Kin-tsuba.
05:40Japanese confectionery is used in Ichimo Daifuku, which is a popular product of this shop.
05:44This is the most popular Japanese confectionery of the year.
05:47It's sold out every day.
05:49Did you catch it?
05:51If you like it, I'll give you a strawberry daifuku.
05:54That strawberry daifuku?
05:56I'm so happy.
05:59Itadakimasu.
06:00That's amazing.
06:01Here we go.
06:02One, two, three.
06:03Nomukichi, you like strawberry daifuku.
06:06You look really happy.
06:07I'm really happy.
06:10He got a strawberry daifuku with his own strawberry in it, and he was very excited.
06:15That's how it should be.
06:17If you look at the main store of Eitaro So Honpo, Nihonbashi,
06:21it's a very popular product that's sold out in 90 minutes after opening.
06:27Strawberry daifuku is sold out.
06:29I definitely buy strawberry daifuku in the season of strawberry daifuku.
06:32Definitely?
06:33I definitely buy it.
06:34I buy strawberry daifuku in every department store.
06:40But I think Eitaro So Honpo's strawberry daifuku is the best.
06:43She inspects Kami's strawberry daifuku, which supports the best strawberry daifuku.
06:49Can you choose which strawberry is the best?
06:56Can I tear it?
06:57I think this one is good.
06:59I think this one is good.
07:00This one looks good.
07:01Do you have that one?
07:02Yes, this one.
07:03Then, here...
07:05Both are sweet and delicious, but which one is the sweet and delicious one?
07:12I think it's the left one.
07:13Which one do you think is sweet and delicious?
07:16This one.
07:17If you think this one is sweet and delicious, please raise your hand.
07:22Yes.
07:24Hiromi, Kotaro, which one do you think is sweet?
07:30I think it's A.
07:32I think it's A.
07:33I think it's B.
07:38What is the answer?
07:39The answer is...
07:41This one.
07:42It was close.
07:44It was close.
07:45Is it a shape?
07:47The tip is sweet.
07:49The sweet part is a little wider than this one.
07:54The sweet part is a little wider than this one.
07:59The sweet part is a little wider than this one.
08:02So, the tip is a little wider than this one.
08:06They try the freshly picked Kamichibo.
08:11How is it?
08:12It's delicious.
08:13It's amazing.
08:14It looks delicious.
08:18I really like it.
08:19It's like strawberry juice.
08:21The juice is overflowing.
08:25It's delicious.
08:26When I bite it, the freshness of the strawberry is amazing.
08:31And it's sweet.
08:33The secret of Kamichibo, which is juicy and sweet, is the fertilizer.
08:42It's a organic fertilizer.
08:43It's bonito.
08:44The organic fertilizer extracted from bonito is used.
08:48When I smell it, I can smell the bonito broth.
08:52It's rich and has a strong scent.
08:56And it's deep red.
08:58It's the color of the sink.
09:02It's not just bonito.
09:05It also contains seafood such as clams, shijimi, and clams.
09:12The most important thing is the ingredients of bonito and organic fertilizer.
09:17When I tried it, the organic fertilizer extracted from bonito was the best.
09:22Mr. Nobuchi created Kamichibo with his own ingredients.
09:26Actually, he used to work as an engineer.
09:29After that, he studied strawberry cultivation for 25 years by himself.
09:34As a result of trial and error, he found that bonito and seafood were the best fertilizers.
09:42Did you think it wouldn't work?
09:45I tried it, but it didn't work.
09:48So I tried a sports drink with a lot of bonito.
09:51It was very expensive.
09:53It was about 10,000 yen.
09:56I thought it would be good, so I put it in water and tried it.
10:01Then all the strawberry seeds became the flavor of Mr. Nobuchi's sports drink.
10:07I got a complaint from the customer.
10:10Mr. Kazuhisa Takahashi, the executive chef of Joel Robuchon,
10:15who has loved Kamichibo for many years,
10:19has been highly rated by Michelin Guide for 18 consecutive years.
10:25Mr. Nobuchi's strawberry was the best.
10:29I only used the ingredients from Mr. Nobuchi.
10:33I think it's a very well-made variety.
10:36There is no difference in taste.
10:38But if you compare it, you can see the difference.
10:41Even if it is heated, the taste remains.
10:44You can use it in various ways.
10:47It's delicious when you eat it fresh, it's delicious when you heat it, and it's delicious when you make it into ice cream.
10:53In addition, the French chef, Uehara Chef Patissier,
10:56who has a history of more than 40 years,
11:02When I entered the house, I was overwhelmed by the scent.
11:07I was surprised.
11:09As you can see, there are many red grains.
11:13When I saw that, I was very impressed.
11:16I was impressed by the scent.
11:19It's red, it smells good, it has a good balance of sourness and sweetness.
11:23The overall balance was very good.
11:26It was like a strawberry when I thought of a delicious strawberry.
11:30KING OF STRAWBERRIES
11:32This is a family business.
11:34This is the only one.
11:37The only one.
11:39What is the first goal of farming?
11:42I want to make the best strawberry and appeal to the world.
11:46It's like the last harvest.
11:49I want to do it at the end.
11:52Are you confident?
11:54I'm very confident.
11:56I'm very confident.
12:01KING OF STRAWBERRIES
12:03Oh, my God.
12:06It's a family business.
12:08There are three varieties of strawberries.
12:11It's delicious and strong against diseases and insects.
12:17I was surprised at the various experiments to grow strawberries deliciously.
12:23I even gave him a sports drink.
12:25I also used chicken broth.
12:28KING OF STRAWBERRIES
12:30Katsuo is the best.
12:32And the fruit of the sea is fruity.
12:34The blend that combines both is the best.
12:37Katsuo and the fruit of the sea are fruity.
12:40Today, we prepared a strawberry daifuku made by Mr. YOKUCHI.
12:48Thank you very much.
12:51The small one is the land maiden.
12:54The big one is the land maiden.
12:58The size is completely different.
13:01The land maiden is twice as big as the land maiden.
13:06The land maiden is sweeter than the land maiden.
13:11Let's compare how sweet it is.
13:14Please eat the land maiden first.
13:18It's like a strawberry.
13:22It's delicious.
13:24It's full of sweetness.
13:26It's delicious.
13:29Please eat the land maiden.
13:33I eat the land maiden.
13:36ITADAKIMASU
13:40It's delicious.
13:43It's different.
13:46You said it was juicy.
13:50I was wondering what you meant by juicy.
13:54It's very juicy.
13:59The sourness is completely different.
14:01The sourness is completely different.
14:03The balance is good.
14:06It's juicy.
14:09It's amazing.
14:12It's amazing.
14:13It's really juicy.
14:15How do you usually eat strawberries?
14:18There are three ways to eat strawberries.
14:23Some people eat the tip first because it's sweet.
14:27Some people eat the tip first because it's less sweet.
14:34I eat it from the side.
14:39I eat it from the side.
14:46It's delicious.
14:47It's delicious no matter how many times you eat it.
14:50It's delicious no matter how many times you eat it.
14:54Next, let's eat the strawberry daifuku from EITARO SOHONPO.
15:00You like strawberries, don't you?
15:03You have your own strawberry.
15:05You don't have to be so happy.
15:07It's hard to buy.
15:10You can't buy it.
15:12It's not for sale.
15:14Itadakimasu.
15:20It's delicious.
15:21It's excellent.
15:24It's a little sour.
15:27Who came up with the idea of sweet red bean paste and rice cake?
15:32You sold a lot of strawberries.
15:36Have you ever eaten the strawberry sweets of Robchon?
15:41Yes, I saved money.
15:45I save money every month.
15:47When you went to Robchon and saw the strawberries, were you surprised?
15:52I was impressed.
15:54It's art.
15:57It's a professional art.
16:03It's food, but it's art.
16:05How many times do you pick strawberries a year?
16:09I've been picking strawberries for half a year.
16:13Do you eat strawberries almost every day?
16:16Yes, I do.
16:18If I eat too much, I get tired of it.
16:22There is a store that sells tomato paper.
16:26It's a very delicious tomato.
16:28But I don't like tomatoes.
16:32There is such a strawberry shop.
16:34Is it a strawberry shop?
16:36There is also a strawberry shop that sells strawberry pollen.
16:39That's why you want to make strawberries.
16:42This is a super easy recipe that you can eat strawberries more deliciously at home.
16:50This is an ice cream sold at a supermarket.
16:54It is better to use ice cream with less emulsifiers.
17:01It will be messy.
17:04First, rub the strawberries with a grater.
17:07Is it okay to leave the shape?
17:09I think it's better to leave a little meat.
17:14Put the ice cream in it and mix it.
17:20Please mix it while crushing it.
17:22Is it okay to use a spoon?
17:23Yes, please use a spoon.
17:26This is strawberry.
17:29That's right.
17:31This is strawberry milk.
17:32It's time to change from strawberry to strawberry.
17:35The secret is to mix the ice cream with a grater.
17:39If you mix the ice cream with a grater, the air will enter and the ice cream will be creamy.
17:46I mix the ice cream with a grater.
17:51Is it okay to eat ice cream with a grater?
17:53This is very delicious.
17:56What is this?
17:58This is very delicious.
18:04This is what I wanted to do when I was a child.
18:07It's better to eat ice cream with a grater.
18:10Is it okay to mix the ice cream with a grater?
18:13This is sold at a supermarket.
18:17This is very delicious.
18:19It's better to eat ice cream with a grater.
18:23Next is a special gift for Hiromi.
18:29This is Sukiyaki.
18:31Sukiyaki with red beef is very nutritious.
18:36This is a message that I want you to be healthy in the future.
18:41This is Sukiyaki from Japan.
18:48Please tell me the god of Sukiyaki.
18:50This is ISEJU of KODENBACHO.
18:52The meat is very soft.
18:55ISEJU has a unique taste of meat.
19:01This is the god of Sukiyaki.
19:04This is the most delicious Sukiyaki in Japan.
19:07This was opened on May 12th.
19:10This is ISHIBASHI, a Sukiyaki restaurant that has been on the Michelin Guide for 16 years.
19:16SHINSUKE ISHIBASHI was also shocked by the Sukiyaki of ISEJU.
19:22This was very delicious.
19:24I think the god of Sukiyaki still inherits the taste of the Meiji era.
19:32I ate Sukiyaki for the first time.
19:35I think this is a valuable shop.
19:37The Michelin Guide also praised ISEJU.
19:41ISEJU?
19:43This is the oldest Sukiyaki restaurant in Tokyo.
19:49This was opened on May 2nd.
19:51Is this the oldest Sukiyaki restaurant in Tokyo?
19:53This is ISEJU, two minutes' walk from NIHONBASHI MAKUROCHO.
19:59This was opened on May 2nd.
20:02This is the oldest Sukiyaki restaurant in Tokyo.
20:06This is a popular restaurant that opens at 11 o'clock.
20:12What is Sukiyaki that inherits the taste of the Meiji era?
20:18What is this?
20:22I'm SHOJU MIYAMOTO, the 7th generation.
20:25This is the god of Sukiyaki, SHOJU MIYAMOTO, the 7th generation of ISEJU.
20:31What kind of menu do you have?
20:33There are four types, A, B, C, and S.
20:38As A becomes B, C, and S, the ratio of Shimofuri increases.
20:45Order the cheapest Sukiyaki A set.
20:49This is enough.
20:52Excuse me.
20:54Excuse me.
20:57MIYAMOTO, what is this?
21:01We have been making Sukiyaki since the beginning.
21:06Ishibashi, the owner of Sukiyaki Kappo.
21:09This is my first time to eat Sukiyaki on charcoal fire.
21:13I think there are few restaurants that use charcoal fire in Tokyo.
21:18I think this is a very valuable restaurant.
21:20What is good about charcoal fire?
21:24Charcoal fire warms the pot gently.
21:28First of all, it finishes smoothly.
21:30Also, the fire is slow.
21:32It is a style that does not change from the beginning to draw water so that the ash of charcoal does not spin.
21:38In addition, he is particular about the pot.
21:41When did you start using this?
21:44It's been about 21 or 22 years.
21:48Is there anything good about using the pot?
21:51The pot itself is getting used to it.
21:54Various flavors of food are added to the pot.
21:58I will add more and more good flavors.
22:01This is the meat of Sukiyaki.
22:05This is the processed meat.
22:09What is the Sanchi?
22:11This is the meat of Tochigi, Miyagi, and Iwate prefectures.
22:14Is there a variety of Sanchi?
22:16Yes.
22:17We are particular about not sticking to Sanchi.
22:20Even if there is no name tag, there are many delicious dishes.
22:24There are more than 20 Sanchi in Hokkaido and Kyushu.
22:30The meat of Sukiyaki is made by God himself.
22:32He provides the most delicious Japanese beef at that time.
22:37How does God choose the meat?
22:41Basically, it is MESUSHI.
22:44MESUSHI has less oil.
22:47MESUSHI is more than 30 months old.
22:50The color of the meat is as dark as possible.
22:52MESUSHI is softer than SUSHI.
22:56MESUSHI has less oil.
22:58MESUSHI melts in your mouth.
23:02MESUSHI is more juicy.
23:07MESUSHI has a stronger red color.
23:09MESUSHI has more meat flavor.
23:13God's judgment.
23:17I have a quiz for you.
23:20Which meat does God choose?
23:26Which meat does God choose?
23:28I choose A.
23:32The correct answer is A.
23:37B has a large meat.
23:39B has a large amount of fat.
23:41B has a large amount of fat.
23:43B has a large amount of fat.
23:46B has a fine meat.
23:51B has a fine meat.
23:53B has a fine meat.
23:55B has a fine meat.
23:57B has a fine meat.
23:59B has a fine meat.
24:01Why is MESUSHI God?
24:05How thick is the meat?
24:07I know the thickness of 1mm.
24:09I cut the meat into thin slices.
24:14Do you cut the meat into thin slices?
24:16All the meat is cut into thin slices.
24:20He cuts the meat into thin slices.
24:22According to the owner of SUKIYAKI ISHIBASHI, who has been running Michelin Guide for 16 years,
24:28It is difficult to cut the meat into thin slices.
24:33We use a slicer.
24:37It's faster to use a slicer.
24:41I think there are many restaurants that don't use a slicer.
24:45Almost all SUKIYAKI restaurants use a slicer.
24:50However, the owner of SUKIYAKI ISHIBASHI is particular about the thinness of 1mm to maximize the melting of the meat.
24:58This is difficult.
25:05This is thin.
25:07This is about 1mm.
25:15This is amazing.
25:18This is beautiful.
25:19This is uniform.
25:22This is the same thickness.
25:24Thank you very much.
25:25It is difficult to cut the meat with the same thickness.
25:30The meat is cut diagonally.
25:32As I cut the meat, the thickness of the meat increases.
25:35The thickness of the meat at the beginning of the cut and the end of the cut does not match.
25:41The thickness of the meat at the beginning of the cut and the end of the cut does not match.
25:49This is God's cutting method.
25:52There is also a shape of the meat.
25:54Each part has a line.
25:57If you cut it diagonally, the meat will be soft.
26:02There are many muscle fibers in the meat.
26:06If you cut along the muscle fibers, the meat will be hard to eat.
26:13If you cut the meat vertically, the texture of the meat will be better.
26:19However, the muscle fibers of the meat are not straight.
26:24When I cut the meat, I cut it little by little and shift it little by little.
26:31With a slicer, you can only cut the meat at the same angle.
26:35You can't cope with the change in muscle fibers.
26:39However, God keeps the meat perpendicular to the muscle fibers while changing the angle.
26:51No one can do this cutting method.
26:54You have to practice hard.
26:58This part is hard to cut.
27:00The size of this part is also different.
27:04This part is thicker.
27:12I eat God's Sukiyaki.
27:19This is a light taste of soy sauce that enhances the umami of meat.
27:24This is a secret recipe that has been passed down since the beginning of the business.
27:29Can you teach me how to make Sukiyaki?
27:32I can't teach you how to make Sukiyaki.
27:35Actually, only I, my father, and my sister know how to make Sukiyaki.
27:41How do you make Sukiyaki?
27:43I think Sukiyaki is passed down from generation to generation.
27:49First, boil the meat.
27:52This is a Kanto style method.
27:55The taste of the meat is reflected in the ingredients to be added later.
27:59I like Kanto style.
28:02I like Kanto style, too.
28:05The egg is a light taste from the farm in Aomori.
28:09This is a light taste based on soy sauce.
28:12If you make the egg yolk taste strong, the balance will be broken.
28:17You can eat this as it is.
28:22Can I eat this?
28:24Thank you very much.
28:30This is delicious.
28:31This has melted in my mouth.
28:33Thank you very much.
28:34This is cut thinly, so the texture is very soft.
28:38You can eat this as it is.
28:40The rest of the ingredients are added to the meat.
28:49The taste of the meat goes well with the meat.
28:55You can eat this as it is.
28:57The texture of the meat is soft and easy to eat.
29:00This is very delicious.
29:06The Miyamoto family has a surprising history.
29:11My grandfather was a swordsman in Takasagobeya.
29:16The fifth generation of Iseju was a swordsman in Takasagobeya.
29:20This is Chiyonofuji.
29:22Did you eat Chiyonofuji here?
29:27Famous swordsmen such as Chiyonofuji and KONESHIKI came here.
29:33Why did you decide to live in Iseju?
29:36I'm grateful to my parents.
29:40Is there a candidate for the eighth generation of Iseju?
29:42Yes.
29:43My daughter's dream is to be the second generation of Iseju.
29:48What is your daughter's dream job?
29:50It's a cake shop.
30:02This is a beautiful piece of cake.
30:06You cut it with your hand.
30:09I cut it with my right hand because I can't feel it with my left hand.
30:15The size of the cake is different.
30:18The right side of the cake is thicker.
30:21You didn't cut the cake on this side, did you?
30:26Today's guest is HIROMI.
30:29He is a Tsukiyaki chef in the studio.
30:33I usually use a special fire pot called a water fire pot.
30:38However, this time I don't have an instruction manual.
30:45I couldn't get permission from the fire department to use it in the studio.
30:52This time I will use a special fire pot.
30:57The cook is KOSHIKAWA.
31:03Today's menu is A, B, C, and S?
31:06I mainly use red meat.
31:10Thank you very much.
31:13I use Iwate beef.
31:16I use Iwate beef.
31:20Is charcoal fire rare?
31:22I think it's only available in KANTO.
31:30I'm glad I'm 60 years old today.
31:33I'm glad you're happy.
31:36What is special about this?
31:40This has a light taste of soy sauce.
31:46This is a little less sweet.
31:48This is the taste of Miyamoto family.
31:56HIROMI, please eat the freshly made TSUKIYAKI.
32:00Have you eaten TSUKIYAKI for the first time in a long time?
32:02I haven't eaten TSUKIYAKI for the first time in a long time.
32:05The egg is very luxurious.
32:19Did I just eat meat?
32:24Thank you very much.
32:27Is that so?
32:29I ate TSUKIYAKI in a short time.
32:31I think everyone has a sweet image of TSUKIYAKI.
32:36TSUKIYAKI is very refreshing.
32:39I can eat TSUKIYAKI as much as I want.
32:42Is it different from TSUKIYAKI you have eaten so far?
32:45I think it's definitely different.
32:46I eat TSUKIYAKI to celebrate your birthday.
32:50I eat TSUKIYAKI with the image of a normal TSUKIYAKI.
33:10I understand the taste of TSUKIYAKI.
33:12I eat TSUKIYAKI.
33:14I eat TSUKIYAKI on my own.
33:17I don't understand.
33:18TSUKIYAKI is a little different from TSUKIYAKI we grew up with.
33:23TSUKIYAKI has a stronger taste of meat and eggs.
33:29If TSUKIYAKI has a strong taste of eggs, it will lose the taste of TSUKIYAKI.
33:34I can eat more TSUKIYAKI than I have eaten so far.
33:36Can I eat more TSUKIYAKI?
33:39Can I eat more TSUKIYAKI?
33:42I haven't eaten TSUKIYAKI yet.
33:48KAMI's TSUKIYAKI is also particular about vegetables.
33:52Shungiku is a little different depending on the season.
33:56I got Shungiku from a farmer in AOMORI.
33:59Even if you eat it raw, you won't feel the bitterness.
34:03I want you to eat Shirataki.
34:07Shirataki is thinner than Shirataki we eat.
34:14Shirataki has a higher proportion of eggs than ordinary Shirataki.
34:21This is very delicious.
34:28I eat Shirataki alone.
34:30Can I eat Shirataki alone?
34:33At this point, I feel that Shirataki is not Shirataki.
34:48I want to eat Shirataki alone in a bowl.
34:53Is that so?
34:54This is very delicious.
35:04This is very delicious.
35:07Shirataki has a higher proportion of konjac powder than ordinary Shirataki.
35:11That's why the texture is so good.
35:13This is very delicious.
35:14I will put this in my pocket and take it home.
35:18Hiromi's KANREKI SPECIAL.
35:20At the end, KAMI appears as a surprise.
35:24I kept this a secret from HIROMI.
35:26Someone came to the studio to celebrate HIROMI's KANREKI.
35:32Who is it?
35:33Please.
35:47This is amazing.
35:51This is amazing.
36:03This is amazing.
36:06This is amazing.
36:09The god of trumpets, ERIK, came to the studio.
36:13Please sit in the middle.
36:15Actually, this person.
36:18ERIK MIYASHIRO.
36:29ERIK MIYASHIRO, the god of trumpets, was introduced in a previous program.
36:35He is a world-class player who can play the opening theme of YAMATO, a space battleship.
36:40He is a world-class player who can play the opening theme of YAMATO, a space battleship.
36:47This time, he came to celebrate HIROMI's KANREKI.
36:50Today is the day to celebrate HIROMI's KANREKI.
36:53I asked him to play a song.
36:57But I can't play a song that suits HIROMI's KANREKI.
37:03So I invited my friends.
37:06Your friends?
37:07Please.
37:13Actually, this person.
37:15The members of the god band led by ERIK, the god of trumpets.
37:20The members of the god band led by ERIK, the god of trumpets.
37:28The members of the god band led by ERIK, the god of trumpets.
37:35The members of the god band led by ERIK, the god of trumpets.
37:41The members of the god band led by ERIK, the god of trumpets.
37:45This is HIROMI's KANREKI special performance.
38:02This is HIROMI's KANREKI special performance.
38:21This is HIROMI's KANREKI special performance.
38:28This is HIROMI's KANREKI special performance.
38:34This is HIROMI's KANREKI special performance.
38:40This is HIROMI's KANREKI special performance.
38:57This is HIROMI's KANREKI special performance.
39:17This is HIROMI's KANREKI special performance.
39:24This is HIROMI's KANREKI special performance.
39:30This is HIROMI's KANREKI special performance.
39:33That's great.
39:35That's cool.
39:37That's great.
39:39That's great.
39:41That's great.
39:43Did you feel the music through your body?
39:45I felt the music through my body.
39:50I'm glad I'm 60 years old.
39:53It's rare to hear the sound of the mouthpiece.
39:59It's rare to hear the sound of the mouthpiece.
40:04HIROMI is playing.
40:08That's great.
40:10It's hard for a beginner to make a sound.
40:14HIROMI suddenly made a sound.
40:16I have another present for HIROMI.
40:20This is YAMAHA's ERIK MIYASHIRO MODEL MOUTHPIECE.
40:25Did you wear this mouthpiece?
40:29Would you like to make a sound?
40:35The weight is different.
40:40I'm sorry.
40:42The weight is different.
40:44That's great.
40:46Would you like to make a sound?
40:55That's great.
40:57I wanted to start playing the trumpet when I was 60 years old.
41:03I wanted to start playing the trumpet when I was 60 years old.
41:07I will play the instrument.
41:09I have never played an instrument.
41:11I'm fine.
41:13I put my little finger in my right hand.
41:16I put my thumb in my left hand.
41:18I put my thumb in my left hand.
41:31This is rare.
41:33This is rare.
41:35This is rare.
41:40Would you like to come to this world?
41:44Please come to the center.
41:46Please come to the center.
41:50Let's do it again.
41:59Please come to the center.
42:01Please come to the center.
42:03Please come to the center.
42:25Please change the sound.
42:28Next week, the god of cosplay will appear.
42:33The god of cosplay will appear.
42:35He is good at making sound, shooting, and making sound.
42:40He is good at making sound, shooting, and making sound.
42:44He is good at making sound.
42:52That's amazing.
42:54I can do everything by myself.
42:56I'm a god.