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00:00Hayami Mokomichi is an actor who loves to eat.
00:06She has more than 2,000 recipes.
00:12Hayami-san is collaborating with a popular chef.
00:21She is going to make only one recipe in the world.
00:26This program is brought to you by MITSUKAN.
00:31This program is brought to you by MITSUKAN.
00:42Hayami-san visited Kyoto, the capital of food.
00:48She heard that there is a young chef who delivers Japanese food culture to the world.
01:11Good morning.
01:13Nice to meet you. I'm Hayami.
01:14I'm Higashi. Nice to meet you.
01:16Nice to meet you.
01:19It's nice here.
01:22It's small.
01:24It's going to be cold today.
01:27I'm going to walk along the river.
01:32Your hands are very cold.
01:36Thank you for the cold weather.
01:40How long have you been running this restaurant?
01:42I've been running this restaurant for five and a half years.
01:47How many seats are there?
01:50There are nine counters.
01:52There are two tables.
01:54But I mostly use the counter.
01:59It's a good distance.
02:02That's right.
02:04This table is bigger than the counter.
02:09It's a place where customers can talk to each other.
02:12It's a place where people who like to eat can gather.
02:17That's the concept of this place.
02:20It's nice.
02:21You can check the food here.
02:24You can see people's expressions.
02:25It's a place that's far away.
02:27That's right.
02:28When I talk to people about food, I can hear what they're talking about.
02:33I think that's the most interesting thing about this place.
02:37This is the best.
02:39This is interesting.
02:40This is an old menu.
02:42I thought it was too bright, so I put a cover on it.
02:47This is an old menu.
02:50I used to have a different menu every day.
02:57This is cute.
02:59This is interesting.
03:00I often look at the lighting.
03:03Is that so?
03:04Is that how you do it?
03:06No.
03:11This is cute.
03:16It's near Kamogawa.
03:18It's a Japanese secret base where you can connect people through food.
03:22It's called Kawahigashi.
03:28His master's name is Atsushi Nakahigashi.
03:31He's 39 years old.
03:33He's a famous restaurant in Kyoto.
03:35He's been a fan of cooking since he was a kid.
03:40After graduating high school, he went to the United States to become a professional bass fisher.
03:46When he returned to cooking at the age of 23, he started training at a Japanese restaurant in New York.
03:53Six years ago, at the age of 33, he opened Kawahigashi.
04:01Kawahigashi is famous for its simple Japanese food and Kyoto's tradition and innovation.
04:21He's going to try the signboard menu.
04:25It's a surprising item.
04:29Since it's morning, I've prepared some rice.
04:34I'd like you to try some rice balls.
04:36I heard that it's good for your health.
04:40I'd like you to try some rice balls.
04:42I just washed them, so I'm going to put them in a clay pot.
04:46I'd like you to try some freshly cooked rice balls.
04:51I'm looking forward to it.
04:53The signboard menu is a rice ball.
04:57In fact, this rice ball is said to be the trigger for him to face the world of cooking again in the United States.
05:06I grew up in a family of cooks, so I remember eating Japanese food because I wanted to eat it.
05:13Then I started cooking more often in the United States.
05:16Then I was asked about Japan.
05:19I thought it was interesting to tell people about Japan through cooking.
05:24I got into the job of telling people about Japan.
05:29While I was cooking here, I wanted to go all over the country and the world to tell people about Japan.
05:38That's why I've been working with the staff.
05:43He wants to tell the world how great Japanese food is.
05:48That's what's in this rice ball.
05:54This clay pot is beautiful.
05:57It's freshly cooked.
06:14It's beautiful.
06:18It smells good.
06:19I can't get enough of this moment.
06:26Please hold it in front of you.
06:28I'm glad.
06:30At this counter, if the customers next to you have the same timing, they can eat from the same clay pot.
06:43I see.
06:49It's cute.
06:50Isn't this triangle-shaped?
06:52Yes, it is.
06:56Thank you for it.
06:59It's cute, so it's a waste to eat it.
07:10It has a good flavour.
07:12Of course, it has a good texture.
07:15It's light.
07:19It's good.
07:22You can eat three or four of these.
07:26Some people can eat up to 18 of these.
07:33That's amazing.
07:35This is the representative dish.
07:38How did you end up here?
07:41When people ask me what my favorite food is, I always say white rice.
07:48I've been eating rice balls for a long time.
07:51Rice, salt, and water are the only ingredients in a rice ball.
07:58These are the three things that I dedicate to God.
08:02I realized that there is no culture like this in Japan.
08:07I realized that there is no culture like this in Japan.
08:14I realized that there is no culture like this in Japan.
08:19We want to spread the good things of Japan to the world.
08:25It's a simple restaurant.
08:27We want to spread the good things of Japan to the world.
08:30We want to spread the good things of Japan to the world.
08:34We want to spread the good things of Japan to the world.
08:38I think it's great.
08:40When I eat rice, I always feel grateful.
08:46The preciousness of rice that only Japanese people know.
08:50What kind of essence does Hayami add to it?
08:56You're looking for ingredients for cooking together.
09:00Yes.
09:01I want to go to a normal shopping street that is busy with people.
09:05I want to go to a normal shopping street that is busy with people.
09:08I want to go to a normal shopping street that is busy with people.
09:15I heard that there are 18 shops.
09:18I heard that there are 18 shops.
09:20I'm going to go to the 21st.
09:23He visits the roots of Nakahigashi's food to make only one recipe in the world.
09:29He visits the roots of Nakahigashi's food to make only one recipe in the world.
09:35Making only one recipe in the world.
09:38The first place he visits is a place where you can feel the history of Kyoto's cuisine.
09:45If you go ahead of here,
09:47this is the end point of Saba Kaido.
09:50There is a seat at the entrance of Saba Kaido.
09:52In front of this, there is a shop called Masugata Shopping Street.
09:57The end point of Saba Kaido, Demachiyanagi.
10:01Saba, which was caught in Wakasa's sea,
10:03flourished as a road to Kyoto from Obama in Fukui Prefecture.
10:08It is a food culture of Kyoto that has developed by gathering high-quality ingredients.
10:15I'll touch it.
10:21He seems to meet a good meal.
10:24He goes to Demachiyanagi Shopping Street.
10:29It is an old-fashioned arcade street,
10:32where unique shops such as seafood and daily necessities are lined up.
10:39There are a lot of local ingredients.
10:44This is a normal supermarket.
10:48Vegetables, meat, and fish are very good.
10:52There is a fish shop in the fish shop.
10:55It is a collective supermarket.
10:57This is Shogoin Kabura.
10:59This is a big kabura.
11:01This is a kabura of Shogoin.
11:03This is a kabura for making senmai-zuke.
11:08There are also local vegetables.
11:11There are also radishes.
11:13That is a radish of Shogoin.
11:15This is the end of the season.
11:20This is a really interesting shopping street.
11:22There is also a movie theater.
11:25This is a movie theater of a small town.
11:30This is a short film.
11:35He has been going to this shopping street since he was a child.
11:38There are also familiar shops where you can buy ingredients for your shop.
11:45Good morning.
11:47This is a bird shop that I always go to.
11:51We cook together this time.
11:54We cook together after this.
11:58I wonder if I can do something interesting.
12:05Duck is good.
12:12I have been eating duck for a long time.
12:16I also like it.
12:20Let's buy some duck.
12:22Let's buy some duck.
12:24Let's buy some duck.
12:26I recommend it.
12:30He buys seasonal duck meat.
12:33After that, they exchange ideas for recipes at the supermarket.
12:37They got ingredients unique to Kyoto.
12:45What kind of recipe do they have in mind?
12:50The next place they visit is Fuka, a representative of Kyoto.
12:54Fuka, a representative of Kyoto.
12:56Fuka, a representative of Kyoto.
13:02Here it is.
13:05It's amazing.
13:07It smells good.
13:09It smells good.
13:11Excuse me.
13:14It smells good.
13:18One of the representative ingredients of Kyoto is raw tofu.
13:22Mr. Kobori, who is in his 7th generation, showed us how it is made.
13:31How long have you been doing this?
13:34I think it's been about 200 years.
13:40The most important thing in making raw tofu is the sense of touch.
13:44I make it while using my sense of touch, nose, and appearance.
13:51I make fine adjustments every day.
13:53You always have to check the condition.
13:55That's right.
13:56I concentrate on the information I can get from my hands.
14:04Can I touch it?
14:05Of course.
14:10I see.
14:11This is the one I just rolled up.
14:14As time goes by, the gluten will tighten.
14:18If it becomes hard, it will rise hard.
14:23If you finish it softly, it won't be good unless you do it quickly.
14:34If you make it with a machine, it will be made according to the machine.
14:39I see.
14:42The taste will be left behind.
14:45We can't make what we make with a machine.
14:51In this day and age, it is correct to make food without spending money.
15:04But we can't make good food with that.
15:08Cooking is not the same as making food according to the recipe.
15:15This is the interesting and mysterious part of making food.
15:23This is the skill of a craftsman who supports Kyoto's food culture.
15:28It is a traditional taste that can be made by hand.
15:32They experience making a sweet called Namafu Manju.
15:38Bring it to the end like this.
15:41At the end, hold it like this.
15:44Hold it like this.
15:46Hold it like this.
15:48Like this.
15:50That's right.
15:52You are better than me.
15:54Hold it like this.
15:56I think you are good.
15:59I was a little worried, so I did it by hand.
16:03It's interesting.
16:04It's interesting, isn't it?
16:05It's interesting, isn't it?
16:07If you boil this now and it's completely cooked, it's done.
16:11Namafu is about 50% water.
16:17If it contains 50% water, it won't taste good.
16:22It's our business to have water.
16:28This is the first Namafu Manju they made.
16:32Most of it is just water, so it's very glossy.
16:38Let's try the freshly made one.
16:43I'll try it.
16:44It smells good.
16:51The texture is the same, but it's very watery.
16:54It's like eating water.
17:00That's how I imagined it.
17:04It's very watery.
17:07It's easy to eat.
17:09That's right.
17:11I learned a lot.
17:16Kyoto is a city of water, so it has a lot of spring water.
17:21It's not an exaggeration to say that the food culture in Kyoto
17:25has been brought up by water.
17:30After this, they will finally make one recipe in the world.
17:34What kind of dish will they make with their ideas?
17:42They came back to the restaurant after getting the ingredients.
17:46They come up with ideas to make one recipe in the world.
17:52We bought a lot of things.
17:54What's this?
17:56This is a type of mackerel.
18:01It's pickled mackerel.
18:04Pickled mackerel is good too.
18:06You can use both mackerel and pickled mackerel.
18:11If you boil it with the head and bones,
18:15you can get a liquid like soy sauce.
18:19That sounds interesting.
18:23I think it's a unique ingredient unique to Kyoto.
18:27There are a lot of great ingredients.
18:30It's very difficult to narrow it down to one.
18:34Today, as an event,
18:39we ate raw food.
18:41The rice we had this morning was very delicious.
18:47I wanted to make something with that rice.
18:52It could be a risotto.
18:55There are a lot of great ingredients.
18:58I want to make it with squid.
19:01That's a good idea.
19:05It's interesting to make it with squid.
19:09I want to make a sauce with this.
19:16It's not a potage, but it's a little thick.
19:19A little thick.
19:21It's interesting to make a sauce with raw food.
19:24I don't know if Mr. Kobori will be angry.
19:28When you boil it and blend it,
19:31it becomes thick and smells good.
19:37That's interesting too.
19:40It's unique to raw food.
19:42I think it's very interesting.
19:45I'll go home after I make it.
19:49I'll leave it to you.
19:54I think it's a completely new style.
19:58I agree.
19:59I think it would be good to boil it with a potage.
20:04I'm wondering what to do with the squid.
20:07Squid and squid.
20:09The main ingredient is rice.
20:13I've never made it before.
20:15How about making it with rice and squid?
20:21That sounds good.
20:22I'm sure it'll be delicious.
20:24Squids have a blood-like scent.
20:29I think the scent and seafood go well together.
20:35I'm starting to see something.
20:37I'm starting to see something.
20:40Let's do it.
20:41Let's do it.
20:45Let's do it.
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27:30お楽しみに