サタデープラス「ひたすら試してランキング」 2025年2月22日 ＃503「プチプチ食感がたまらない！ごはんとの相性抜群“明太子・たらこおにぎり”」
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TVTranscript
00:00This is a show where Shimizu Maya and her announcers test everything in the world and create their own rankings.
00:12They test everything in the world and create their own rankings.
00:15Today's topic is...
00:20A national dish that everyone loves, Onigiri!
00:27This time, it's a dish that goes well with rice.
00:32Mentaiko Tarako
00:36However, there are many products in convenience stores.
00:42Hand-rolled and soft-rolled.
00:47They are particular about cooking methods such as roasting and mayonnaise.
00:51There are many types of Onigiri.
00:56Which one should I choose?
01:02Shimizu Maya and her announcers compare 14 types of Onigiri.
01:08From the taste of the ingredients to the volume and cost performance.
01:14They test everything in the world and create their own rankings.
01:19Shimizu Maya and her announcers test everything in the world and create their own rankings.
01:21It's delicious!
01:25It's rich.
01:27It's a reward.
01:28It's like Onigiri.
01:30I love this.
01:31I can't stop eating.
01:33Please stop.
01:35In addition, they have won the Michelin Guide for 11 consecutive years since 2014.
01:41The famous Japanese restaurant, Kitagawa Toru, also participates.
01:47I'm sure this is the one.
01:49I feel like I'm walking on a bridge.
01:52The texture is good, too.
01:53And I love the smell of the rest of the ingredients.
01:56This is Tarako.
01:58Our job will be gone.
02:02The food that professionals praise.
02:06They didn't make good Tarako.
02:09It's unbalanced.
02:10It's spicy, but it doesn't taste good.
02:13It doesn't taste good.
02:14It doesn't taste good.
02:17We will announce the top 5 recommended dishes that you can't fail to buy.
02:25We have 14 kinds of popular Tarako Onigiri sold at supermarkets and convenience stores.
02:33If you line them up like this, you can see the type of film, the type of roll, and the type of ingredients.
02:43Starting with Lawson and Family Mart at convenience stores,
02:47Supermarkets and Don Quixote,
02:50Kitchen Origins and Mini Stop, which are particular about the in-store processing,
02:54various types of Mentaiko and Tarako Onigiri are available.
02:59Now, let's investigate which one is the most recommended.
03:05There are five checkpoints.
03:07Five checkpoints.
03:08The volume of ingredients, cost performance, taste of ingredients, taste of rice, and taste of ingredients as a whole.
03:15We will investigate these five items in detail and rate them with 10 out of 10.
03:20The total score will determine the overall ranking.
03:25First, let's check the volume of ingredients.
03:27I hope you can feel the grains of Tarako.
03:32One, two, three, four.
03:35I feel like I'm getting better year by year.
03:39Cut the Onigiri with the original Onigiri cutter.
03:43Check the volume of Tarako from the cross section.
03:48They look the same, but each has its own personality.
03:52First, let's check the classic Family Mart Temaki Karashimen Mentaiko.
03:58Ta-da!
03:59Oh!
04:01There's quite a lot of Mentaiko in it.
04:03I can feel the Mentaiko from the first bite.
04:08The Mentaiko is well colored from top to bottom.
04:13By renewing the Onigiri molding machine two years ago,
04:18the hole to put the ingredients has been expanded.
04:20The amount of Mentaiko has also been increased.
04:24It weighs 6 grams.
04:26There's quite a lot in it.
04:28It's small grains, but there's quite a lot in it.
04:33And what about New Day's Kodawari Kogane Jyukusei Namatarako?
04:38Here we go.
04:40Oh!
04:41This is the Kirimi type.
04:43I can see the skin.
04:44I'm looking forward to this.
04:48Even though it's called Mentaiko Tarako,
04:50it's made up of only grains,
04:53and it's a Kirimi type with skin.
04:58So, once again, Shimizu Anna has a question.
05:03This time, it's a rice ball made of Tarako and Mentaiko.
05:07Are Tarako and Mentaiko the same?
05:10Or are they different?
05:12The ingredients of Tarako and Mentaiko are the same,
05:15but the big difference is whether or not they're marinated with chili powder.
05:21Tarako is a simple marinade with salt.
05:25Mentaiko is a marinade with chili powder.
05:31The record is 8 grams.
05:33There's a lot in it.
05:35There's a lot of Tarako in the skin.
05:40It looks like it has a good texture.
05:44By the way, the average weight of the 14 types is 5.3 grams.
05:48There's a surprising amount in each one.
05:52Wow.
05:54I can already see it.
05:56I can see the Mentaiko from everywhere.
06:01This is the handmade rice ball from Ministop, Hakata Karashi Mentaiko.
06:07The amount of Mentaiko that comes out of the rice ball is shocking.
06:13Wow.
06:15Amazing.
06:17The amount of Mentaiko from the top to the bottom.
06:22It's amazing.
06:25The amount of Mentaiko is too much.
06:27In fact, each Mentaiko is hand-made by the store clerk.
06:34The rice is sandwiched on top of it, so there's no gap in the Mentaiko.
06:41The weight is 12 grams.
06:44Wow.
06:46This is a bit overwhelming.
06:48Isn't this too much?
06:52However, after this, there's a product that weighs more than 12 grams.
06:57Wow.
07:00The product that won the first place after trying 14 types is...
07:05The Kitchen Origin Kombu Dashi Tarako.
07:10When you take out the Tarako...
07:12Wow.
07:15It's too much.
07:17The weight is 13.4 grams.
07:23And this is grilled.
07:26The outside is grilled.
07:30I'm attracted to this savory taste.
07:34All the rice balls in the Kitchen Origin are handmade.
07:39Of course, the ingredients are topped on the top.
07:44After the Tarako is grilled, it's grilled on a burner to create a savory taste.
07:50This is the most impressive product I've ever tried.
07:55Out of five stars, this is the best ingredient.
08:00Next, let's check the cost performance.
08:05Take out the rice balls from the bag and calculate the price per 10 grams.
08:12The average price for 14 types is 16.1 yen per 10 grams.
08:17Which one was the best in terms of cost performance?
08:2310.9 yen per 10 grams.
08:27No way.
08:29This is amazing.
08:31This is the power of Kyoyasu.
08:33I feel like I went back in time 10 years ago.
08:37Don Quixote Fuku-Nigiri Karashi Mentaiko is the best in terms of cost performance.
08:43It was renewed three months ago.
08:46The price is reduced.
08:48It's not only cheap.
08:51And it's made of Kanefuku Mentaiko.
08:57So, the price is worth the effort.
09:02The Mentaiko was soaked in Kanefuku's aged seasoning liquid for more than two days.
09:10It's the most popular product in Don Quixote's Fuku-Nigiri series.
09:17Now, let's check the taste of the ingredients, rice, and the overall taste.
09:26We have a special guest today.
09:31He is Toru Kitagawa from Oimatsu Kitagawa.
09:34Nice to meet you.
09:37Toru Kitagawa from Oimatsu Kitagawa is participating in this competition.
09:53What is the highlight of this competition?
09:55First of all, the texture of the Mentaiko.
09:57The texture of the Mentaiko is good.
10:00And the Mentaiko is aged in the seasoning liquid.
10:04I think that's the highlight of this competition.
10:11So, is it difficult to make Mentaiko?
10:13It's hard to cook fish roe.
10:18The Mentaiko and cod roe that they are eating are different in texture and taste depending on the technique.
10:25What kind of evaluation does the professional give to the rice ball?
10:31First, they eat only the ingredients and check the taste and texture.
10:37The evaluation is divided into the texture and seasoning.
10:43What is their favorite fish roe?
10:48I like this fish roe.
10:50I think the fish roe has big grains.
10:53The texture of the fish roe changes depending on the texture of the fish roe.
10:56I like the texture of the fish roe.
11:00The fish roe has been marinated for 48 hours.
11:03And the fish roe has been aged.
11:07What is the secret of the fish roe?
11:11The fish roe makes me feel rich.
11:15The fish roe is gentle.
11:18That's right.
11:20The fish roe is divided into five grades.
11:23The fish roe is the best among them.
11:26The fish roe has no roughness, and the taste and grains are different.
11:32The fish roe is the best among them.
11:35The evaluation is divided into the texture and seasoning.
11:40It's delicious.
11:44I like the smell.
11:47The smell makes me feel good.
11:52The fish roe is gentle.
11:55I can feel the fish roe.
11:58The fish roe has been marinated for a long time.
12:01The fish roe has the umami of kelp stock.
12:04The fish roe is particular about cooking.
12:06The fish roe is steamed, baked, and grilled.
12:09The fish roe is cooked in a burner.
12:13The fish roe has the umami of kelp stock.
12:16The fish roe is elegant.
12:19The fish roe is also popular in supermarkets.
12:21What is the fish roe of LIFE?
12:24It tastes like soup stock.
12:27The fish roe has the umami of kelp stock.
12:30It has a different taste from other fish roe.
12:34It's interesting.
12:36It's delicious.
12:37It's the umami of soup stock.
12:40The fish roe has the umami of soup stock.
12:43The fish roe is baked, which has a refreshing umami.
12:49The fish roe has a rich umami.
12:57The fish roe has the umami of soup stock.
13:02The fish roe is very delicious.
13:05It's delicious.
13:07The fish roe has a good texture.
13:09This is the best fish roe I've ever eaten.
13:12This is the handmade rice ball of MINISTOP, Hakata Karashi Mentaiko.
13:19The fish roe is salted without freezing.
13:23The fish roe has the umami of kelp stock.
13:29The fish roe has the umami of kelp stock.
13:31The fish roe has the umami of kelp stock.
13:36Is the fish roe of LIFE very expensive?
13:39Yes.
13:40The fish roe is very expensive.
13:43Does the fish roe have the umami of kelp stock?
13:45Yes.
13:46The fish roe has the umami of kelp stock.
13:50The fish roe of LIFE is rare in Hokkaido.
13:55The fish roe of LIFE is rich in umami.
13:59The fish roe of LIFE is rich in umami.
14:03It's as good as the fish roe of soup stock.
14:06It's spicy, but it's not unpleasant.
14:09It's like Hakata Mentaiko.
14:13I'm very happy with the amount of fish roe.
14:17I'm very happy with the amount of fish roe.
14:18I see. It's sold in convenience stores.
14:21It's like I'm holding it with both hands.
14:28Next, they taste the fish roe only with rice.
14:33What does the professional pay attention to?
14:35It's the grains.
14:37The grains and the aroma.
14:41Of course, there are many kinds of rice.
14:44It's important to know what kind of rice to use.
14:49In addition to the aroma and the grains,
14:51they also evaluate the sweetness and umami of the rice.
14:58It looks the same at a glance,
15:00but if you compare it with just rice,
15:02you won't be able to evaluate it.
15:05The umami of the rice is not strong.
15:08Even if you chew it, it doesn't come out.
15:10It's a plain taste.
15:13I think it's seasoned,
15:15but it's not seasoned well.
15:18The rice is a little sticky.
15:21It's a rice that has lost its vigor.
15:23If the grains are bad,
15:25the aroma is not good.
15:27It's a bit mushy after you chew it.
15:31They continue to evaluate the fish roe without choice.
15:35The one who pulled out the sweetness of the rice well is...
15:39It's delicious.
15:40Is it a little sweet?
15:43I think it's the original sweetness.
15:45I don't think it's too sweet.
15:47This cheapness and this deliciousness are shocking.
15:50Don Quixote is evolving more and more.
15:55This is Don Quixote's Fuku-Nigiri Karashi Mentaiko.
16:00Aomori Prefecture's MASHIGURA
16:02and Fukushima Prefecture's HITOMEBORE blend rice are used.
16:06They study the seasoning that doesn't get mushy no matter where you eat it.
16:10It is said that salt water is used to cook about 10% of the raw rice.
16:17What effect does adding salt have?
16:20It makes it easier to feel the sweetness.
16:22I think it's a good idea to make it into a rice ball.
16:25The effect is really good.
16:28In addition, there is a big difference not only in the sweetness of the rice, but also in the texture.
16:34It's chewy.
16:36It's really chewy.
16:37It's chewy.
16:39It's a little different from other things.
16:42Freshly made rice balls are the best.
16:45It's delicious.
16:47This is HITCHING ORIGIN's Onigiri Karashi Mentaiko.
16:53They study the amount of water and time it takes to cook rice balls that are delicious even when they are cold.
16:59In addition, by cooking them in a gas kiln,
17:02the heat is transferred to each grain of rice,
17:05creating a chewy texture.
17:09It's great that it's delicious even when it's cold.
17:12That's right.
17:13It's amazing that it's a company product.
17:17Familly Mart is also a big fan of the texture.
17:21It's delicious.
17:22The shape is beautiful here,
17:25but if you put it in here, it will come off.
17:29Familly Mart is fluffy and fluffy.
17:32In 2023, they will renew the facilities of 30 factories nationwide.
17:37What I was particular about was the moment I put it in my mouth, the texture that came off.
17:42Compared to before, the difference is obvious.
17:47I guess Familly Mart has already been studied.
17:52It's really amazing.
17:54It's amazing that the same quality is available all over the country.
18:00It's amazing.
18:02While the individuality of each company is shining,
18:04the only taste of rice was the first place.
18:07It's really delicious.
18:09You're particular about rice.
18:11What is this?
18:12The taste is spreading a lot.
18:15It's like the chopsticks are moving on their own.
18:17The texture is good, too.
18:18And the scent of the after-effects is really good.
18:21The elasticity is good, too.
18:23Does the salt bring out the sweetness?
18:25It does.
18:26There's no doubt about this.
18:28This is Lawson's Kinshari Onigiri Ripe Raw Tarako.
18:34It's a brand rice that uses Yamagata's Yuki Wakamaru, Ishikawa's Hyakuman Goku, and Toyama's Fufufu.
18:43In addition, they are particular about how to hold it.
18:47I like the way the chopsticks move.
18:49It's really soft.
18:52In the past, they used to put it in a mold and press it,
18:56but now they press it three-dimensionally and evenly,
19:00so it has a fluffy texture that is close to handmade.
19:05Then, a word came out of the bag.
19:09I'm a little hungry.
19:11Me, too.
19:13I feel like I can eat this forever.
19:16At the end, they check the overall taste.
19:20The most important thing is whether the rice, mentaiko, and nori are three-dimensional or not.
19:28If the mentaiko is delicious, it's no good.
19:31If the rice is delicious, it's no good.
19:34This is a product of onigiri, so I want to verify this.
19:39Then, they came here.
19:41I like this.
19:43Do you like this mentaiko?
19:45I can't stop eating it.
19:46Please stop me.
19:48Each company shows its true colors.
19:53First of all, the family mart's mustard mentaiko.
19:56Pay attention to the sound.
20:03It's an exquisite nori.
20:05It's really delicious.
20:06It's hard to find nori that can be cut like this in onigiri.
20:08It's not sticky when you touch it.
20:10It doesn't become soft at all.
20:14In addition to the nori of Ariake Kai, which is said to have thoroughly managed the baking time and temperature,
20:20it is a product with a unique blend of rice and a grainy mentaiko that has a fun texture.
20:28What else?
20:30The rice absorbs the saltiness.
20:34The grains of mentaiko cover each grain of rice.
20:39Mentaiko alone has a strong saltiness.
20:41That's why they made the rice taste like protein.
20:43That's right.
20:45It's calculated.
20:47This amount of mentaiko makes me feel the spiciness.
20:51But the spiciness has a great umami.
20:55I think this chili pepper is good.
20:58The one you use is good.
21:00It's delicious.
21:02What's important is the balance.
21:04When you eat it as a whole, the cod roe is the main ingredient.
21:07Yes, it's a rice ball that makes you feel that the cod roe is delicious.
21:11This is New Days.
21:13The reason for the high rating is the balance.
21:16It's made with Japanese rice, nori of Seto Inland Sea, and moshio of Awaji Island.
21:23It is said that they maximized the umami of cod roe that has been aged for 48 hours.
21:30What is the product that won the first place in the overall taste by suppressing such a high-rated product?
21:36It's delicious.
21:38It's rich.
21:40It's a reward.
21:41It's like a rice ball.
21:42The texture of the cut is also good.
21:44I can feel a lot of cod roe.
21:47It's a pleasure to see the grains come in after the thin skin is cut.
21:52I can't stop.
21:54Please stop.
21:56This is Lawson's Kinshari Onigiri, aged cod roe.
22:02It is pickled in a unique seasoning liquid with kelp flavor.
22:07In addition, the cod roe is carefully cut with a knife one by one.
22:13And the rice is the main ingredient that maximized the overall taste.
22:18After all, the rice was delicious, so it was delicious until the end.
22:22While being so active, he was able to make the main ingredient, cod roe, stand out.
22:26The balance of this rice is so good that I think I'm going to cry.
22:32I think he's the type of person who can't get a job.
22:36He is particular about domestic brands with good grains.
22:39He chose rice that is hard to harden over time.
22:44In addition, he is particular about seaweed.
22:47He uses Setonaikai, which is hard to harden even with the moisture of the rice.
22:53He says that the taste and aroma will continue.
22:57He also recommends it for lunch on holidays.
23:00Mr. Kitagawa's exquisite arrangement using spicy cod roe onigiri with grains.
23:07That is...
23:09Exquisite fried rice with eggs, butter, and garlic.
23:15How does it taste?
23:22It's delicious.
23:24After all, the taste of cod roe goes very well with eggs.
23:28There is also umami and sweetness.
23:31I think the sweetness has increased a little by adding butter.
23:34Oh, that's why.
23:36Butter and cod roe are really compatible.
23:39This is a time-saving dish.
23:41It's really delicious.
23:43Everyone in the studio should try it, too.
23:53After trying all the dishes, all the investigations are over.
23:58Based on the ratings of Shimizu-Ana, a ranking is created.
24:03Of course, there is no choice.
24:05It is a unique ranking of Satapura that can be seen only by trying.
24:11The best match with rice.
24:14The classic spicy cod roe onigiri with grains.
24:18What is the product that shines in the first place in the battle?
24:24It's really good.
24:26I've been thinking lately that I want to live a long life.
24:29I want to live a long life.
24:31The best match with rice.
24:33The classic spicy cod roe onigiri with grains.
24:36I want to eat it on a busy morning.
24:38I tried the spicy cod roe onigiri with grains and ranked it.
24:43What is the product that shines in the first place?
24:51Don Quixote's...
24:53Fukunigiri spicy cod roe.
24:57Don Quixote's Fukunigiri spicy cod roe is ranked 5th.
25:04It is the most cost-effective.
25:06Not only is it cheap, but it is also a high score in two categories of taste.
25:12Moreover, it is a cod roe with grains.
25:18That's why it's so expensive.
25:20It's a product of corporate effort.
25:23Hakata's specialty, Kanefuku's spicy cod roe.
25:28It is a blend of Aomori's MASHIGURA and Fukushima's HITOMEBORE.
25:34It is highly rated for its salty and sweet taste.
25:39It's delicious.
25:40It's easy to feel the sweetness.
25:42I think it's a good idea to make it into onigiri.
25:45It would be good to eat it with rice.
25:50It looks delicious.
25:51It has a moderate sweetness.
25:55It's good.
25:56It's delicious.
25:57This is 106 yen.
25:59It's amazing.
26:00I'm impressed by its cheap price.
26:04It's ranked 4th.
26:06New Day's...
26:09Kodawari aged cod roe.
26:12New Day's Kodawari aged cod roe is ranked 4th.
26:18The overall taste is perfect.
26:20The volume of the ingredients and the taste are also high.
26:25It's delicious.
26:26It makes me feel rich.
26:30It's a high-ranked fish roe with strong grains.
26:35It was aged for 48 hours.
26:38It's a luxurious use of cod roe.
26:41It's a high-ranked fish roe with a strong grain.
26:44It's a high-ranked fish roe with a strong grain.
26:51It's delicious.
26:52It's delicious.
26:53The balance is important.
26:56The cod roe is the main ingredient.
26:59It's not bitter when it's in the skin.
27:05It has a strong umami.
27:08That's right.
27:10How about having it with you on your weekend trip?
27:15It's ranked 3rd.
27:17It's a handmade rice ball from Ministop.
27:21It's aged cod roe.
27:24A handmade rice ball from Ministop.
27:26It's aged cod roe.
27:28It's ranked 3rd.
27:31The overall taste is perfect.
27:33The volume of the ingredients and the taste are also high.
27:38I like this cod roe.
27:41I like this cod roe.
27:43It's spicy and has a strong grain.
27:47It has a good smell.
27:48It's in every dish.
27:52This is the best.
27:56It was newly released in April last year.
27:59It's a high-ranking cod roe with strong grains.
28:04It's called the king of kelp.
28:06It's Laos kelp.
28:10It has a strong umami.
28:12It has a strong spiciness of chili pepper.
28:15It's a handmade rice ball.
28:18You can buy this at a convenience store.
28:22The quality is getting better every year.
28:24Our jobs will be gone.
28:27I don't think so.
28:31The 2nd place.
28:33Kitchen Origin's rice ball, grilled cod roe and kelp soup.
28:40Kitchen Origin's rice ball, grilled cod roe and kelp soup is ranked 2nd.
28:47The volume of the ingredients is 1st.
28:49It has more than 8 points in all subjects.
28:54The rice has a good taste.
29:00The grains of cod roe cover the rice.
29:05Only cod roe has a good taste.
29:07That's why the rice has a protein taste.
29:09That's right.
29:11It's calculated.
29:14Kitchen Origin is particular about the taste of rice in the restaurant.
29:19They carefully hold the freshly cooked rice in the kitchen.
29:26There is a good point that professional judges.
29:30The rice is packed.
29:34The price is 189 yen.
29:36It's a little expensive.
29:38I think this volume is cheap.
29:41One of this and a cup of miso soup is enough for lunch.
29:46I'm sure you'll be full.
29:49They hold the freshly cooked rice in the kitchen.
29:54What did they get?
29:58I'm sure of this.
30:00It's delicious.
30:01I can't stop eating it.
30:03Please stop it.
30:09They tried the rice ball with cod roe and kelp soup.
30:13What did they get?
30:19The winner is
30:22The winner is
30:24Lawson's
30:27Kinshari Onigiri Jyukusei Namatarako.
30:32Lawson's Kinshari Onigiri Jyukusei Namatarako is the winner.
30:39It has a good taste of rice.
30:44The convenience store owner showed his determination.
30:50It's excellent.
30:52I'm sure of this.
30:54The original taste of cod roe is strong.
30:59You can taste the umami of the soup stock and the excellent texture of the grains.
31:05The fillings are cut with a knife.
31:11Yuki Wakamaru from Yamagata and Toyama's couple from Ishikawa's Hyakuman Goku.
31:19They enjoyed the food.
31:25It's delicious.
31:26It's rich.
31:28It's a great reward.
31:29It's like a rice ball.
31:31The fillings are good, too.
31:32I can taste the cod roe.
31:35I can feel the texture of the grains.
31:41I want to live a long life.
31:44I want to live a long life.
31:46I want to live a long life.
31:49I want to live a long life.