マツコの知らない世界 2025年2月25日 「グラタンの世界」
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#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
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TVTranscript
00:00It's a season when cold days continue.
00:05How about a gratin that warms your heart and body?
00:11Tonight, it's delicious just by heating it up!
00:14From the evolved frozen gratin to the convenience store gratin, it's all in one!
00:20This isn't the texture of frozen potatoes.
00:24It's more delicious than I imagined.
00:27It's smooth!
00:29It's smooth!
00:30It's thick!
00:31It's thick!
00:32It's super thick!
00:34I want to eat it now, when it's cold!
00:36The super famous gratin is here!
00:43Why is this so good?
00:47This is Joe and Hiroki Higashiyama,
00:52who are the hosts of the show.
00:55Please come in.
00:59Hello.
01:00Hello.
01:01Hello.
01:04No matter how you look at it, they're a couple.
01:07The ideal type of person for each other.
01:14Joe has a lot of recipes on social media.
01:20Higashiyama is very popular for his cooking class.
01:25What do these two researchers have to say?
01:31Here it is.
01:32The gratin that evolved in Japan is the best winter dish on social media.
01:39It has to be the white sauce.
01:43That's right.
01:44What is this?
01:46Exactly.
01:47Gratin is good when it's burnt.
01:54This is the strongest food.
01:58It's cowardly.
02:00That's right.
02:01That's true.
02:02What's wrong with being cowardly?
02:06As Matsuka said, the gratin is very popular on social media.
02:14Joe has experience as a food coordinator on TV.
02:19He said that the gratin is the best killer content in winter.
02:25If you put cheese on bechamel sauce and bake it, it's delicious.
02:31That's right.
02:32Gratin is good every day.
02:37There is a gratin cycle.
02:40When I was late, I went to ION and bought a lot of picares.
02:45Picares, the first frozen food specialty store in France, can be purchased in stores and the Internet in Japan.
02:53There are 10 kinds of gratins.
02:57The big ones are divided by family.
03:02I eat that.
03:05Sometimes I eat three plates of picares at the same time.
03:10Macaroni, French fries, and slightly different flavors.
03:15I eat three kinds of gratins.
03:18I eat white sauce no matter what I eat.
03:23The ingredients are different.
03:25It's a little expensive.
03:27It's a little expensive.
03:29It's my only luxury.
03:32Picares is the only one that has a lot of money in my life.
03:38As MATSUKA said, frozen food and convenience store gratins have evolved a lot.
03:44It's the best evolution.
03:49I understand because I eat it.
03:54I'm sorry for everything.
03:57I said I ate a lot.
04:00In the gratin industry, frozen food and convenience store gratins have made significant progress.
04:07There is a surprising technological innovation that even MASUKA doesn't know.
04:12Today, a lot of things have evolved.
04:15I'm glad to see it all at once.
04:18What do you think, MASUKA?
04:20Do you have any gratins that interest you?
04:22There are many big ones.
04:25It's a little different from the ones I ate at Kiyotera.
04:27That's right.
04:29I think convenience store gratins are weirder.
04:35It's a rare one.
04:37It's a fast-growing one.
04:39I don't think so.
04:41That's right.
04:43I don't think so this time.
04:45It's a gratin with salad chicken and broccoli.
04:50That salad chicken is used.
04:52That's right.
04:54Look at this.
04:56This is MENTAI MOCHI CHEESE.
04:58This is delicious.
05:02In recent years, convenience store gratins have been filled with cheese in the package.
05:08The technology has evolved a lot, such as keeping the freshness to the maximum.
05:14Among them, the MENTAI MOCHI CHEESE GRATIN of LAWSON has become a hot topic.
05:23The MENTAI MOCHI CHEESE GRATIN is difficult to keep freshness.
05:26However, the texture and aroma of the ingredients are good.
05:29You can enjoy a wonderful collaboration with MOCHI CHEESE GRATIN.
05:34The MENTAI MOCHI CHEESE GRATIN of FAMILY MART is also popular with women.
05:36The MENTAI MOCHI CHEESE GRATIN of FAMILY MART has a lot of protein and salad chicken.
05:43The MENTAI MOCHI CHEESE GRATIN of FAMILY MART has evolved a lot.
05:45The crispy broccoli goes well with the creamy sauce.
05:52In addition, the convenience store gratin is not only chilled.
05:56The MENTAI MOCHI CHEESE GRATIN of FAMILY MART has a lot of cheese in it.
06:01The MENTAI MOCHI CHEESE GRATIN of FAMILY MART has a lot of cheese in it.
06:05I will eat these three.
06:09The MENTAI MOCHI CHEESE GRATIN of FAMILY MART uses white sauce with good freshness to improve the ingredient ratio.
06:24The MENTAI MOCHI CHEESE GRATIN of FAMILY MART uses four types of cheese.
06:27This is a long-selling product since its launch.
06:31Next is the latest and best frozen gratin.
06:36What we would like to recommend is this Ajinomoto...
06:43Is this the one you put in a frozen bento?
06:47Yes, that's right.
06:48Is that good?
06:49Yes, it's good.
06:51Also, if you put it in a bento, it becomes frozen.
06:54Oh, I see. It's good for summer.
06:56It's made with natural thawing.
06:58It's a mixture of cream cheese and white sauce.
07:02That's why it doesn't become dry.
07:07It's rich and delicious.
07:10It's amazing.
07:11It's a luxurious time.
07:13You can eat gratin in a bento.
07:15That's right.
07:17That's true.
07:19In addition, the sales have increased by about five times since last year.
07:23The frozen gratin of MUJI, which is now a hot topic,
07:28includes pumpkin and chicken gratin.
07:31To maximize the sweetness and flavor,
07:34it is maturely managed until the pumpkin becomes sweet at the factory.
07:39The pumpkin is mixed with white sauce.
07:42By unifying them,
07:44you can enjoy a rich and fresh taste when you microwave them.
07:50And what the two culinary researchers are most interested in is...
07:55Royal Deli is very similar to Royal Host.
07:58They are very particular about potatoes.
08:00It's made with red potatoes.
08:03Royal Deli is a frozen food of the Royal Group, which develops Royal Host.
08:10Since it is made in the central kitchen of MUJI,
08:13you can enjoy the taste of restaurant quality at home.
08:19There are other types, such as seafood and shrimp gratin.
08:24Among them, their favorite is potato gratin.
08:28The potatoes are delicious.
08:35This is delicious.
08:37In the world, this is one serving.
08:41It's amazing.
08:43It's a little smaller than the Royal Host.
08:45That's right. I was surprised.
08:47You can eat various things.
08:49I was surprised. I thought it was pudding.
08:52It's pudding.
08:54I'll try the potatoes.
09:06It's not the texture of frozen potatoes.
09:10It's amazing.
09:12I was surprised when I ate it.
09:14The sauce is delicious.
09:17Royal Host has a strong nutritional value.
09:21It's a restaurant-like smoothness.
09:24That's right.
09:25It's very simple.
09:29I only eat potatoes.
09:31It's like a rabbit.
09:40I want bread.
09:42That's good.
09:43Baguette is a must.
09:46I always order baguette.
09:49Do you eat baguette with garlic toast?
09:51Garlic toast.
09:52Recently, the technology of freezing is amazing.
09:55It's called proton freezing.
09:57It's a special freezing technology.
09:59Proton freezing.
10:00That's right.
10:01In normal frozen food, the molecules of water solidify and become larger.
10:06When it heats up and water flows, it makes a big hole in the food.
10:11That's why it's dry.
10:14In the case of proton freezing, electromagnetic waves shake the water molecules.
10:19The water molecules do not stick to each other.
10:21When it heats up, it makes a big hole in the food.
10:24That's why it's dry.
10:26Potatoes that are not supposed to be frozen are also moist.
10:31When frozen potatoes are frozen, they become soft.
10:36That's right.
10:44It's perfect.
10:47It's a perfect way to eat.
10:49That's amazing.
10:53What are you talking about?
10:55I love potatoes.
10:57Do you like potatoes?
10:58I like potatoes, too.
10:59That's why you're fat.
11:00That's right.
11:01When I go to a Japanese restaurant, I always order gratin.
11:09I understand.
11:11I order gratin, too.
11:14It's delicious, isn't it?
11:15That's right.
11:16I often eat a lot of coffee and milk.
11:23You'll get fat.
11:26That's right.
11:28But I don't care.
11:29I don't care if I get fat and explode and die.
11:32If I have to suffer to die, I'll explode at the end.
11:38I'll let you eat the meat.
11:44I'll die like Mr. Hart.
11:46Let's go.
11:49The world of gratin.
11:54It's creamy and soft.
11:57It's the best gratin in the world.
12:03This year, there are many specialty stores all over the country.
12:06There is a lot of customers in the catering industry.
12:10What is the new attraction of this gratin?
12:15When I was a student, I ate her gratin.
12:19Was it disgusting?
12:20No.
12:24It was very simple and delicious.
12:27Are you in a relationship with her now?
12:29That's right.
12:30Really?
12:32She looks like this.
12:36She is cute.
12:40He is in a relationship with his wife because of gratin.
12:43He designs more than 20 kinds of gratin recipes every year.
12:48He is a culinary researcher.
12:50He is addicted to a manga called OISHINBO.
12:55I'm curious.
12:59Only old people are laughing.
13:02His favorite line is,
13:03I'm going to dance on the flounder.
13:06He is free to express his feelings.
13:09I think it's better to say,
13:11I'm going to eat this and I'll be fine.
13:17He is addicted to cooking.
13:19He is a culinary researcher at TOKYO NODAI JOZO KAGAKUKA.
13:25He has eaten more than 100 kinds of gratin.
13:28He is a culinary researcher.
13:30His name is HIROKI HIGASHIYAMA.
13:33They are here tonight.
13:35Do you put it in the oven?
13:37That's right.
13:38It looks delicious.
13:43The ingredients are the same, but the taste of the white sauce is completely different.
13:48This is ZEPPIN GRATIN.
13:51This is the best gratin shop in Hokkaido.
13:55This is the best gratin shop in Hokkaido.
14:03Why is this so sweet?
14:07This is ODEN.
14:09This is ZEPPIN GRATIN.
14:13This is a very simple recipe.
14:18I can't eat this.
14:34Gratin was born in France around the 16th century.
14:38The main ingredient is potatoes.
14:42The main ingredient of this gratin is macaroni and seafood.
14:47This is a very different dish.
14:51There is a unique history that evolved in Japan.
14:56Please explain this.
14:59Gratin was introduced in Japan in the 1850s.
15:03This was introduced in Meiji.
15:05Macaroni was introduced in a book called Western Cuisine.
15:10At first, potatoes were introduced instead of macaroni.
15:17Originally, gratin was made with potatoes.
15:23It was made in the Dofine region.
15:26Gratin was baked with white sauce and cheese on top of potatoes.
15:30Gratin is also called Gratine in French.
15:34Is that so?
15:37Gratin is a dish where cheese is baked.
15:42Gratin is a dish that is mainly baked.
15:46Gratin was a dish that was baked with cheese on top of Dofino.
15:53Gratin is a dish that is not baked.
15:56Gratin is a dish that is delicious when eaten.
16:00When cheese is baked, the ingredients are separated.
16:03The surface of the cheese is glossy.
16:08The ingredients are separated and the oil floats on top.
16:13This is delicious.
16:15I want to ask various manufacturers.
16:19Gratin is thin.
16:22Even if you bake it on time.
16:24I want you to bake it with a little more courage.
16:29That's right.
16:31I want you to bake it with a little more courage.
16:36Please use this.
16:40Is that so?
16:42You are too kind.
16:45Gratin is a dish that is baked.
16:49Next.
16:51Gratin evolved at YOKOHAMA HOTEL NEW GRAND.
16:54Doria was born at this time.
16:59This was made by a foreign guest.
17:04Did you make this with a seafood-like idea?
17:06Yes.
17:07French people boil rice.
17:10I put in boiled pasta.
17:13French people eat vegetables.
17:17I made it like a vegetable oil.
17:19I didn't expect this to evolve and be loved by everyone.
17:28That's right.
17:30I made it like an emergency meal for a patient.
17:34What happened to the popularity of gratin?
17:39Today's cooking started in the 1950s.
17:43Macaroni gratin was broadcast in the beginning of the month.
17:46This is also famous.
17:47It's amazing.
17:48A teacher in Japanese clothes and a kappogi.
17:51He introduced macaroni gratin.
17:54This is very cool.
17:57This is cool.
17:59After that, there were many Western restaurants in the department store.
18:03People were surprised by the taste of gratin for the first time.
18:08In 1972, Ajinomoto released frozen gratin.
18:14It spread as a family flavor.
18:19I'm 52 years old.
18:23At that time, gratin was not popular at home.
18:30I was talking to a classmate.
18:34My mother said she would make gratin.
18:39Can you make it?
18:44I was surprised.
18:47I was shocked.
18:50I went to school.
18:53I asked my mother if I could make gratin.
18:57What is that?
19:01It was a little late for my mother to make gratin.
19:07About two or three years later, my mother became addicted to gratin.
19:14I don't make it.
19:16Recently, I don't make it.
19:20I used to make it with a silver aluminum foil.
19:26I used to make it with an oven toaster.
19:29I used to make it with three packs of frozen food.
19:32I used to sell this kind of gratin.
19:35I always put it in the refrigerator.
19:40For me, it's always empty.
19:44I eat it in a high-conscious house.
19:51Even if it's normal, gratin is still special.
19:59It's a wonderful word.
20:01It doesn't ring that much.
20:04After this, the ingredients are the same, but the taste is completely different.
20:11There are many famous stores that are particular about white sauce.
20:19This is delicious.
20:22I want to eat this.
20:28I can eat this forever with beer.
20:35This is very delicious.
20:41This is very delicious.
20:43This is very delicious.
20:46This is very delicious.
20:49These two researchers have eaten more than 300 types of gratin.
20:56They will introduce the charm of new gratin.
21:01This is gratin.
21:03This is a simple white sauce made with flour, butter, and milk.
21:08Depending on the chef, the taste is completely different.
21:13Depending on the preparation of the sauce, the taste will change.
21:20However, when I took a survey in the city, many people thought that all white sauces had the same taste.
21:28However, it is said that the charm of gratin is that it has a completely different taste depending on the person who makes it.
21:35There are many people who can make it.
21:38There are also people who can't make it.
21:42That's right.
21:43The philosophy of the chef comes out.
21:46I think this is a great advantage.
21:48I want you to make as much as you can.
21:52I want you to make a lot of butter.
21:54I want you to make a lot of flour and butter.
21:59I want you to make a lot of flour.
22:03Some people use a little butter.
22:09I want you to eat such a thing.
22:12I say this immediately.
22:15Three fat people eat gratin.
22:18I write it like this.
22:20Flour, butter, and milk are the main ingredients.
22:25Moreover, it is a very large amount.
22:29I won't forgive you.
22:31I'd like to introduce you to the three recommended restaurants that you can feel the difference in the white sauce.
22:39Three famous white sauce restaurants with completely different flavors.
22:44First of all, it's a restaurant called Kurofune-tei in Ueno.
22:47It's a very unusual one-step process to create a super rich flavor.
22:52The color is a little dark, isn't it?
22:54That's right. It's so different that you can see it.
22:58First, three minutes' walk from JR Ueno Station.
23:05Kurofune-tei, a Western restaurant.
23:09It opened in 1902, in 1935.
23:13It's a famous restaurant that was once visited by John Lennon and Ono Yoko.
23:19That's right.
23:22How do they make the rich white sauce at Kurofune-tei?
23:27Up to this point, it's the same as other restaurants.
23:32They add milk and flour and butter.
23:35It's pretty rich.
23:36That's right. That's the point.
23:38What are you doing now?
23:40I'm putting it in the oven to get rid of the powderiness.
23:43You're putting it in the oven?
23:45You're putting it in the oven?
23:46That's right.
23:47He's putting it in the oven for a few hours.
23:54I want to eat it.
23:55It's so rich and thick.
23:59He's putting it in the super rich white sauce.
24:06He's putting it in the powdery shrimp.
24:09By putting it in, the richness and umami are enhanced.
24:14Here is the finished gratin.
24:18Here it is, Mr. Matsuoka.
24:20Here it is.
24:22The top looks like it's going to be delicious.
24:26That's right.
24:28The surface is full of bread crumbs.
24:32There's a big shrimp inside.
24:35And the finished white sauce in the oven has a rich taste that can be seen at a glance.
24:43It's so rich that it doesn't fall off.
24:45Even if you don't put CG in it, you can see the steam.
24:50You guys are not putting CG in it, are you?
24:53You guys are completely poisoned.
24:57Someone said on YouTube the other day that TV is all fake.
25:01Are you okay?
25:03Let's move on to the next one.
25:05It's called Grizz Kitchen, which has a super milky sauce in Kanagawa Prefecture.
25:12Next, it's a 15-minute walk from Fujigaoka Station on the Tokyo Electric City Line.
25:19Let's take a bus.
25:22Grizz Kitchen, a gratin and Western restaurant.
25:27It opened in 2023.
25:29Pets can come in together.
25:31It's so popular that customers come from all over the prefecture.
25:36Guri, the signboard dog, is also here.
25:39What's with that cute face?
25:42The chef is a talented person who has trained overseas.
25:47This shop uses white sauce to make it super milky.
25:53There is a farm called Makai no Bokujo in Asagiri Park, Shizuoka Prefecture.
25:58We use low-temperature non-homo milk to make it.
26:03Non-homo?
26:09Non-homo milk is low-temperature processed milk that doesn't use fat.
26:17You can enjoy the original milky taste of milk.
26:22It's a rare product that's hard to find.
26:25The price is about three times that of normal milk.
26:29In order to make the original milky taste of milk, which is not processed,
26:35the heating time is short, about 10 minutes, unlike the previous shop.
26:43Here is the gratin.
26:47Gratin
26:50It looks delicious.
26:52This one has a milky taste like flour.
26:57I see.
26:58I don't know why it's called gratin.
27:03I should have eaten this non-homo milk.
27:09Maybe the next one will come out.
27:12The next one won't come out.
27:14The next one won't come out?
27:16What's going on in this corner?
27:22After this, from the super famous shop that is particular about white sauce,
27:28the greatest gratin specialty shop chosen by a mania who has a shop in the great nature of Hokkaido has appeared.
27:38I love yuri-ge.
27:41It's a specialty shop of white sauce with a completely different taste.
27:45The next one is.
27:47There is a shop called Rengate in Ginza.
27:50It's a very famous restaurant.
27:52Yes, it's a super famous shop.
27:54It's a gratin with a calculated smoothness and umami.
27:58Rengate is located in the middle of Ginza.
28:04It's always crowded here.
28:07Rengate is a super famous restaurant that was founded in 1895.
28:14It's always crowded on weekends.
28:17It's true that there are a lot of customers.
28:19The shop is still the same as it was built about 120 years ago.
28:23It has a good atmosphere.
28:25It's a restaurant, but there is also a seating area.
28:30It is also said to be a shop of fried shrimp and omelet rice.
28:34What is the specialty of this specialty shop?
28:38The ultimate refreshing and smooth white sauce.
28:42By heating it slowly over low heat for 30 minutes,
28:46it is finished smoothly.
28:48This is.
28:50Do you rub this more?
28:52Yes, I rub it.
28:53Why do you rub it like that?
28:58I think this is the ultimate smoothness.
29:00After this, pasta is put in a long macaroni.
29:03This is not pasta, but macaroni.
29:05It's medium-sized.
29:07It's a long macaroni.
29:09This long macaroni is mixed with white sauce.
29:16If you eat a bite, the saltiness of macaroni and ham mixes perfectly.
29:22It's a calculated deliciousness.
29:26There is an ultimate white sauce shop that I like so much that I dream of.
29:35This is it.
29:37It's a mild taste, but it's delicious.
29:39It's a gratin specialty shop.
29:41If it's Hokkaido, I might have a dream.
29:44I can't go there often.
29:46That's right.
29:47I used the milk of BA.
29:49BA?
29:50It's also in OIMONO SANCHI.
29:52That's right.
29:53You can also get flour.
29:55That's right.
29:56The flour is also from Hokkaido.
29:58Almost all domestic flour is from Hokkaido.
30:03The shop is located in BIEICHO, Hokkaido.
30:07In winter, there is a lot of snow.
30:11In summer, there is a mysterious blue pond.
30:16You can enjoy a beautiful flower garden that fills the ground.
30:22In BIEICHO, the city of nature, there is a gratin specialty shop.
30:28It's MIBA SHOKUDO.
30:31Half of the customers are from around the world.
30:35It's a popular shop known to be a fan of gratin.
30:39Five years ago, the owner of the shop was from Sapporo.
30:42His name is MOMOI.
30:43He moved from Tokyo and opened the shop.
30:46By the way, what is the owner's full name?
30:49I started working part-time at a nightclub with a high age gap.
30:54I was the representative of the club.
30:57He has been working at a nightclub in Shibuya for 20 years.
31:02Was he the owner of the club?
31:04I don't know.
31:07What is the owner of the club?
31:10I regretted my life and came to Hokkaido.
31:14At first, I was attracted to vegetables.
31:18When I ate vegetables, I was shocked.
31:22I can't forget that shock.
31:24I moved to BIEICHO from Shibuya.
31:28The most popular ingredient of BIEICHO is gratin.
31:32He has tried it hundreds of times.
31:36It's a popular shop that is still popular all over the country.
31:41The white sauce of BIEICHO is made with the flour of BIEICHO.
31:46It is made with KITAGORAMI.
31:49It is made with BIEI milk, which has a strong sweetness.
31:53It is made with the original chicken soup of this shop.
31:57It is made with onions and chili oil.
32:02This is a gentle taste.
32:04But it's very delicious.
32:06This is the biggest secret.
32:09After this.
32:13I want to eat this.
32:15Why is this so delicious?
32:17The strongest gratin in Hokkaido will appear.
32:22The name is HOKKAIDO BIEICHO GRATIN.
32:26I can't forget Shibuya.
32:32It is made by the former president of the famous nightclub in Shibuya.
32:36It's a gentle taste.
32:38But it's very delicious.
32:40This is the strongest gratin in Hokkaido.
32:43It's time to wait.
32:48This is amazing.
32:50This is YURINE.
32:52I love YURINE.
32:54I ate this earlier.
32:56This YURINE was really delicious.
32:58Why did you eat this?
33:00I ate this raw.
33:03The best ingredients of Hokkaido are here.
33:07The sweet white sauce is addictive.
33:13This is delicious.
33:14The cheese is very creamy.
33:16The taste of Shibuya is unforgettable.
33:23This is delicious.
33:24Please try this.
33:26This is from Hokkaido.
33:29I thought this was suspicious.
33:34Please eat this while it's warm.
33:36This is a gentle taste.
33:38Please eat this with salt and pepper.
33:40Please eat this as it is.
33:42I eat this from the middle.
33:45Because this is from Maruyama-cho.
33:51I eat this.
33:53This is the best part.
33:55This looks delicious.
33:58I want to eat this.
34:02YURINE is delicious.
34:04There is no YURINE that is so sweet.
34:13I want to eat this.
34:15Why is this so sweet?
34:19This is as sweet as sweet potatoes.
34:23This is YURINE.
34:25Please eat this.
34:26I can't eat this.
34:29This is delicious.
34:31How about the white sauce?
34:34I think this sauce is addictive.
34:42This is delicious.
34:43Thank you very much.
34:44This is very delicious.
34:46This looks delicious.
34:48This is very delicious.
34:50When I eat this, I feel the power of the soil.
34:54This has a strong taste.
34:57This has a strong taste of vegetables.
34:59This potato is delicious.
35:01Is there such a menu?
35:03I don't know.
35:05I can eat this forever with beer.
35:08That's right.
35:09This is a potato with a strong taste.
35:13I can't think of a balance when I think it's delicious.
35:17So I eat YURINE and potatoes.
35:20I eat YURINE when I think it's delicious.
35:23That was delicious.
35:24I ate YURINE at the end.
35:26I ate YURINE and potatoes at the end.
35:30I'm sorry, but I'll eat this.
35:33Thank you very much.
35:35This is delicious.
35:38As I said earlier, this is not the taste I imagined.
35:48This has a strong taste.
35:52You understand this, right?
35:54That's right.
35:55This is a gratin made by a bad woman.
35:57This is a gratin made by a bad woman who is good at cooking.
36:03Where did you get the chicken?
36:04I got the chicken from HOKKAIDO.
36:06The name is HOKKAIDO VIBES GRATIN.
36:09This is a HOKKAIDO product.
36:12I can't forget this.
36:16I can't forget this.
36:18There is no VIBES in HOKKAIDO.
36:32The next attraction is this.
36:35This is a white sauce and cheese that goes well with any ingredient.
36:40That's right.
36:41I say this again and again.
36:44Everything is delicious.
36:47You should try this.
36:49Anything is delicious.
36:51This will definitely be delicious.
36:54As I said, the ingredients of each region are wrapped in anything.
36:59This is gratin.
37:01This is a national gratin.
37:06This is a national gratin that has a strong application.
37:10What do you think, MASUKO?
37:12The main ingredient is garlic, right?
37:14The correct answer is VTR.
37:18Aomori Prefecture, Hirosaki City.
37:20It's a four-minute drive from Hirosaki Station in the center.
37:23HIKUFUJI was established in 1997 in a place close to the Hirosaki Castle.
37:30Aomori's common dish, TENOSHIRU-YA.
37:34This is a restaurant where you can eat MISOYAKI using garlic pork.
37:40Here is a gratin using two local ingredients.
37:46Here it is.
37:48Here it is.
37:50Is it an apple?
37:51That's right.
37:54This is a scallop.
37:56I think this combination is a very rare combination.
38:01You can tell that it's delicious even if you don't eat it, right?
38:04That's right.
38:05This is a rare combination.
38:08But you guys are amazing.
38:11This is not a coin.
38:12This is a rare combination.
38:18After this, MATSUKO is surprised.
38:20A shocking gratin that contains all the ingredients deliciously.
38:26This is more delicious than I imagined.
38:29I'm glad.
38:31The charm of gratin is the ability to wrap all the ingredients deliciously.
38:38This is an excellent gratin that is very popular all over the country.
38:45I didn't expect this to go well with gratin.
38:49That's right.
38:55I didn't have that image in WAKAYAMA.
38:59This is natto, isn't it?
39:01This is natto.
39:03But there is another hidden ingredient.
39:07Speaking of WAKAYAMA, what is it?
39:09It's related to KOUYA.
39:11KOUYA?
39:13It's a local dish.
39:15That's amazing.
39:17What is it?
39:19Is it tofu?
39:23World Heritage KOUYA in WAKAYAMA.
39:26It is located near the station of KUDOYAMACHO in the city where SANDO starts.
39:35This is a gratin cafe.
39:39This is a cafe with an atmosphere like a secret base.
39:44You can eat gratin with local ingredients that were born in KOUYA.
39:51What are the ingredients?
39:53This is sesame tofu.
39:55Sesame tofu?
39:57That's a lot.
39:59Sesame tofu and white sauce?
40:01This is interesting.
40:03This is natto, isn't it?
40:06KOUYA brought back sesame seeds from China.
40:09Sesame tofu was born in KOUYA.
40:12This is wrapped in a unique white sauce with a faint aroma of spices.
40:18Basil sauce is added as an accent.
40:21Basil sauce?
40:23That's too much.
40:25The atmosphere of KOUYA is gone.
40:27Basil sauce?
40:30In AICHI, there is a gratin with special noodles.
40:35Thick noodles go well with cream sauce.
40:40You can enjoy a different texture from macaroni.
40:44This is a gratin using local ingredients in TOKYO.
40:50This is MONJAYAKI.
40:55This rich gratin has a crispy texture.
41:02In FUKUSHIMA, there is a gratin using local ingredients.
41:08In KANAGAWA, there is a gratin using Ankimo, a rare ingredient.
41:15The ingredients seem to be unique.
41:18This is a gratin using white sauce.
41:21I think sweet things go well with Anko.
41:26That's right.
41:28Some people categorize gratin as sweet.
41:34There is such a thing.
41:37There is such a thing as gratin.
41:42That's right.
41:44This is an all-purpose gratin.
41:48This goes well with anything.
42:00Fruits, seafood, fermented food, etc.
42:04This is a gratin using all-purpose ingredients.
42:09I asked the housewife.
42:12I think it's a hassle to heat the butter and stir-fry the flour.
42:19I think it's a hassle to wait at home.
42:23Some people think it's a hassle to make gratin.
42:27What do they want to tell the housewife?
42:31This is it.
42:34I want to spread the ultimate Taipa dish, the second day of gratin that saves the housewife.
42:39The key ingredient is a soup stock.
42:42Is that a second day of gratin?
42:46That's right.
42:49The second day's dish tends to be non-sticky.
42:53By adding soup stock to the white sauce, it is more harmonious with the second day's dish.
43:00It's also a way to prevent from getting bored of eating it.
43:02He makes too many leftovers for dinner.
43:06He gets bored of eating it for days.
43:09He uses the white sauce from the supermarket to bake it in the oven.
43:14He transforms it into a new dish.
43:17It's the second day of gratin.
43:19It's so easy, but it's so delicious.
43:23The leftover burdock and oden are transformed.
43:29He makes it with sukiyaki without meat.
43:32It's the second day of gratin.
43:34It's so delicious.
43:36It's so delicious.
43:40Does tempura go well with gratin?
43:42Yes, it does.
43:44Really?
43:46It's so yellow.
43:49Thank you very much.
43:54T-BIRD for free service is on U-NEXT.
43:58Next week.
44:00Is it 2 million yen?
44:02Yes, it is.
44:03The world of hot springs in Nihada.
44:07It's snowing.
44:09It's so slippery.
44:11Onsen Kurume.
44:13I want to go to a hot spring at home.
44:16The ultimate type of cuisine that saves the world.
44:19The second day of gratin using the leftovers.
44:23Two food researchers can make various recipes on SNS.
44:29They introduce the combination of the recommended side dish and the soup stock.
44:34This is it.
44:35The second day of gratin is so delicious with the soup stock.
44:38I personally recommend it.
44:41The second day of gratin is the main dish.
44:44It's KINPIRA-GURA.
44:46KINPIRA-GURA is absolutely delicious.
44:48It's delicious.
44:49What I want to recommend this time is
44:51to cut the sausage diagonally and make it thin.
44:55I want to make it the same size as KINPIRA-GURA.
45:00He puts chicken stock in the white sauce.
45:05He adds the taste of animal stock to the sweet and spicy KINPIRA-GURA.
45:11Then, just like ordinary gratin,
45:15he puts cheese and breadcrumbs on it.
45:18The second day of gratin is completed.
45:22The sweet and spicy sauce goes well with the white sauce.
45:25There is no doubt about this.
45:29I have something I want to discuss with you.
45:35It's TEMPURA.
45:38There may be something that doesn't go well with gratin.
45:42Does TEMPURA go well with gratin?
45:45This goes well with gratin.
45:46Really?
45:48He mixes miso with white sauce.
45:53The second day of gratin is watery.
45:56TEMPURA goes well with miso and goes well with rice.
46:01But the batter goes well with gratin.
46:06White sauce and flour are very mythical.
46:10They are integrated while being baked in gratin.
46:14White sauce is delicious even if it is wet on the second day.
46:21Pumpkin.
46:22Pumpkin TEMPURA is very delicious.
46:27But it's not TEMPURA.
46:29If it's integrated, it's not pumpkin.
46:34It doesn't feel like TEMPURA.
46:37The batter is more rich and heavy with white sauce.
46:43I see.
46:46I admit it.
46:51The other thing I recommend is ODEN gratin.
46:54This is kelp stock.
46:56ODEN depends on the ingredients.
47:01Radish is very delicious.
47:04This is surprisingly delicious.
47:06If ODEN is clear, the rest is fine.
47:11There are ingredients such as eggs, konjac, and kelp.
47:16Kelp is also delicious.
47:18I was most worried about radishes.
47:21This is surprisingly delicious.
47:23This is rich in sauce.
47:25Konjac looks delicious.
47:27Konjac is definitely delicious.
47:31Chikuzen and Harumaki go well with white sauce.
47:39What is the ingredient of the second day's gratin?
47:45This is it.
47:48Everyone who sees this will want to eat it.
47:50This is a gratin without meat.
47:52I see.
47:53It's good that there is no meat.
47:56I ate all the meat the day before.
48:01What should I do with this Shungiku?
48:03It's a waste.
48:05Shirataki is also left.
48:08Should I throw it away?
48:12Dad.
48:14There is gratin.
48:18It's amazing.
48:20Thank you very much.
48:23I will make it in the studio.
48:27I will make it.
48:31First, I put white sauce in the pot.
48:34This is commercially available.
48:37I put white sauce in it.
48:39This is about half a can.
48:41This has a strong taste, so I will dilute it with milk.
48:46This is good.
48:49When the white sauce is diluted,
48:52I put soup stock in it.
48:53Turn off the heat and add soup stock and butter.
48:57This is butter.
49:00I put this on the sukiyaki without meat.
49:04This is cheese.
49:06I put a lot of cheese on it.
49:08Finally, I put bread crumbs on it.
49:11Some people don't put bread crumbs on it.
49:15But, it's good to put bread crumbs on it.
49:19I will bake this in the oven.
49:23This is just baked.
49:25I haven't seen this method for a long time.
49:29I haven't seen this method for a long time.
49:31This is the baked one.
49:33It looks good.
49:35This is the second sukiyaki gratin.
49:38I can smell the sukiyaki.
49:52This is hot.
49:53This is tofu.
49:58This is hot.
50:00I'm afraid of tofu.
50:02Your lips are the hottest.
50:07Are you okay?
50:18I thought this would go well with sukiyaki.
50:21But, this is more delicious than I imagined.
50:23I'm glad.
50:24This goes well with sukiyaki.
50:28It's good to put this on gratin like a sauce.
50:32It looks delicious.
50:33This goes well with sukiyaki.
50:37This goes well with sukiyaki sauce.
50:45I like this thick one.
50:47This is green onion.
50:50I don't know what this is.
50:52This green onion has become soft.
50:55This goes well with sukiyaki.
51:03This is delicious.
51:10This goes well with green onion gratin.
51:14This goes well with a large green onion.
51:21This looks delicious.
51:24I made a lot of tofu and green onions.
51:29I think it's a good idea to make this the next day.
51:33Where is shungiku?
51:35It's around here.
51:39I'm most interested in shungiku.
51:42This is a Japanese herb.
51:44This goes well with shungiku.
51:46I like this.
51:55This is delicious.
52:00This goes well with green onion.
52:04This green onion is really delicious.
52:07This has become soft.
52:10I'm glad.
52:11I want to stand up and be happy.
52:14You can stand up and be happy.
52:20This is cute.
52:21This is like a cute STRONG KONGO.