じもちゃんねる 2025年3月25日 人気グルメ「とり皮」の仕込みに完全密着
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TVTranscript
00:00Tonight, we're going to find out the secret to Fukuoka's popular food!
00:05Mmm, it's good!
00:07It's so chewy!
00:11There's a reason why there's a long line!
00:13If you go to a delicious hamburger and donut shop,
00:16you'll find out the secret to their popularity!
00:21It's so good!
00:30I want to deliver my overflowing feelings!
00:34As the seasons go by,
00:38I'm happy to meet you and fall in love with you!
00:42At 4 or 6 o'clock, I'm so into you!
00:49Now, let's get started!
00:50Thank you for watching Gino Channel this week!
00:54Ah!
00:55It's Igarashi again this week!
00:57I'm sorry for surprising you!
00:59I'm Igarashi! Nice to meet you!
01:01Nice to meet you, too!
01:03It's so natural to see you!
01:05In the first corner,
01:07we're going to introduce a new project,
01:09Shikomintari!
01:11Shikomintari?
01:12What's that?
01:13This is a video of us chasing Shikomi
01:17until we can make delicious food in Fukuoka!
01:21Wow!
01:22Sounds interesting!
01:24The star of today's Shikomintari is...
01:30Torikawa!
01:33It's a little different from other Torikawa.
01:37It's actually a Torikawa-wrapped yakitori from Fukuoka!
01:42I've never seen it before.
01:43It's been popular for about 10 years,
01:45and it's even featured in a travel magazine!
01:48It's a specialty of Fukuoka!
01:51This is one of the popular stores that offers Torikawa!
01:55Kawaya has 4 stores in Fukuoka!
02:00And then, a strange sight...
02:04First, we'll ask for the number of Torikawa and drinks.
02:08Take your time.
02:09Here's the number of Torikawa.
02:1110 Torikawa.
02:1210 Torikawa.
02:13Thank you very much!
02:14Wow!
02:1510 Torikawa, please.
02:1710 Torikawa.
02:18Thank you very much!
02:20And this is a group of three...
02:2430 Torikawa.
02:25Oh!
02:26Thank you very much!
02:2730 Torikawa.
02:2910 Torikawa, of course!
02:32A tourist from Saitama visited the store for the first time in such a chaotic situation.
02:39I was surprised to see so many Torikawa.
02:42What is it that attracts people so much?
02:46It's crispy.
02:48And after you eat it, it's sweet.
02:51The base is soy sauce, but it's a little buttery.
02:54It's buttery?
02:55Yes.
02:56Oh!
02:57Butter and soy sauce.
03:00It's hard to say for sure, but once you try it, you'll know.
03:05Torikawa attracts many Fukuoka residents.
03:09How long does it take to prepare?
03:12How long does it take to prepare?
03:14It takes 6 days to prepare.
03:166 days?
03:17Yes.
03:18It takes 6 days to prepare!
03:23So, this time, we'll take you to the world of Torikawa in Kawaya, where it takes 6 days to prepare!
03:33Day 1
03:36We visited the factory in Kawaya in Fukuoka.
03:44Day 2
03:48Excuse me.
03:52This is from TEMURI NISHINIPPON JUMO CHANNEL.
03:54Nice to meet you.
03:55Nice to meet you.
03:58This is Mr. Hamada, the factory manager.
04:02Let's go to the workshop.
04:04Wow.
04:06Then, all the staff are selling things other than Torikawa.
04:11It's not just Torikawa?
04:12Yes.
04:13We buy ingredients from the store.
04:16How many do you make?
04:18We have 4 stores, but we make about 1,500 per day.
04:23How many Torikawa do you make per day?
04:26We make about 3,000 per day.
04:293,000?
04:31Finally, it's time for Torikawa.
04:35Good morning. Thank you for coming today.
04:37Yes, thank you.
04:39May I ask your name?
04:41My name is Komiya.
04:43Mr. Komiya has been making skewers for 11 years.
04:46He is a master of skewering.
04:49What part of Torikawa do you use?
04:52I use the skin of the neck.
04:55The skin of the neck?
04:56You only use the skin of the neck?
04:58That's right.
04:59The fat is just right.
05:02It's not that hard.
05:05Let's start skewering.
05:09What's going on?
05:13It's like knitting.
05:15You're right.
05:16It's like knitting.
05:19Hold the skewer in your right hand and rotate it half a clock.
05:23The surface of the Torikawa should always come to the front.
05:27Twist the skin with your left hand as you roll it.
05:33In about 50 seconds, one skewer is completed.
05:36It's quite big.
05:38It's quite big at first.
05:40It's about 36 grams.
05:44Let's weigh it.
05:48It's amazing.
05:49It's exactly 36 grams.
05:51This is a master's skill.
05:53You're right.
05:55Actually, each skewer uses 2.5 times the skin of the neck.
06:02How much fat do you use in the end?
06:05I use about 17 grams of fat.
06:10The staff is challenging how hard it is.
06:14They're brave.
06:15This is hard.
06:19Oh, no.
06:21It's such a hard job, but you can eat 10 or 20 of them.
06:27What do you think?
06:29What do you think?
06:31It's not easy.
06:33It's not easy.
06:35On the left is a skewer made by a convenience store.
06:37On the right is a skewer made by the staff.
06:40The difference is obvious.
06:42You eat 300 skewers every day.
06:46Yes.
06:47What do you think when you eat 300 skewers?
06:50I think I'm hungry.
06:53By the way, what do you want to eat now?
06:56Okonomiyaki.
06:58You like Okonomiyaki.
07:00What is your favorite ingredient in Okonomiyaki?
07:04Is it a rose?
07:08Should I say a skin?
07:10I don't know.
07:12He said he likes roses.
07:15I like chicken skin.
07:19To be honest, I used to like roses.
07:23But, my boss scolded me.
07:26I'm worried that Mr. Komiya will scold me.
07:30But, I forgot to prepare this from the program.
07:37I want you to make this skewer.
07:39Yes.
07:41This is a so-called local-style skewer with the names of four members of the local channel.
07:46It is completely sealed until the chicken skin can be eaten in the studio.
07:55This is a local-style skewer with the names of four members of the local channel.
08:07This is a local-style skewer with the names of four members of the local channel.
08:12It is completely sealed until the chicken skin can be eaten in the studio.
08:19Let's start with the local-style skewer.
08:40How much does it weigh if it is 36 grams?
08:45It is exactly 36 grams.
08:48The local-style skewer weighs 36 grams.
08:51Haruna-style skewer and Haruka-style skewer weigh 34 grams.
08:55This is a good start.
08:57We are a little thin.
08:59After that, the local-style skewer goes to the butcher shop with 3,000 other skewers.
09:05To the butcher shop.
09:06In fact, the chicken skin of the leather shop is baked at the stage of preparation.
09:11The chicken skin of the leather shop is baked at the stage of preparation.
09:22It's time for the local-style skewer.
09:33The local-style skewer is baked well.
09:37The baking time is about one minute and a short.
09:49The local-style skewer is finished.
09:54The baked skewer is then put in a container with sauce.
10:01Is there anything special about the sauce of Kawaiya?
10:05The sauce of Kawaiya is usually sweet.
10:10However, we use a little spicy sauce.
10:13Is there any reason?
10:14I don't think there are many sweet sauces.
10:18So, we use soy sauce as a base.
10:21We eat it as if we were eating a snack.
10:26The local-style skewer is soaked in a spicy sauce with other skewers.
10:29It looks good.
10:33The local-style skewer is soaked in a spicy sauce with other skewers.
10:38After an hour of soaking, the local-style skewer is put in the refrigerator.
10:45How long do you keep it in the refrigerator?
10:47We keep it in the refrigerator until the next work.
10:53So, the work on the first day is over.
10:56Yes, the work on the first day is over.
10:59Day 2
11:01This is the local-style skewer taken out of the refrigerator.
11:06It looks a little more colorful than yesterday.
11:11Now, let's check the weight of the local-style skewer.
11:14I feel a little embarrassed.
11:19The weight is 32g.
11:22It's 4g thinner.
11:25The weight of the local-style skewer is reduced by only 1g.
11:28However, the weight of the local-style skewer is reduced by 2g.
11:31It's getting thinner.
11:35What kind of work do you do today?
11:37Today is the second day of grilling.
11:50This time, it takes 3 minutes.
11:55It's beautiful.
12:01The second day's work is only this grill.
12:03After cooling it down, put it back in the refrigerator.
12:07Day 3
12:08Oh, you don't put it on the second day.
12:10First, check the weight of the local-style skewer in the morning.
12:15Only the local-style skewer is 25g, and the other three are 27g.
12:24Grill it again.
12:36Day 3
12:37The amount of oil is more than before.
12:41It looks delicious.
12:51The third day's work is over.
12:56By the way, the local-style skewer has a crispy and buttery taste.
13:02How about the third day's work?
13:06The program staff will taste it.
13:10It's still the same texture as a normal chicken skin.
13:14I don't think it's buttery yet.
13:20Some of you may have already noticed.
13:23This time, the preparation is repeated over and over again.
13:28There is no TV-like happening.
13:31But that's the preparation.
13:36Day 4
13:40Day 5
13:43How is it going?
13:45It's going well.
13:48What are you going to do today?
13:51I'm going to grill it and dip it in the sauce for the second time.
13:54You're going to dip it in the sauce again?
13:56Yes.
13:57After grilling it, dip it in the sauce.
14:01Wow.
14:03It took an hour on the first day, but it took about 15 minutes this time.
14:13It was different from the first day's work.
14:16Was it difficult?
14:17The first time, I made it a little thinner.
14:19The second time, I made it a little thicker.
14:26The third time, I made it a little thinner.
14:31The staff will taste it.
14:35Unlike Fukuoka's soy sauce, it's quite spicy.
14:40But if you cool it down and let the flavor soak in, I think it will be delicious.
14:48Day 5
14:49The chicken skin preparation is going well.
14:52However, from Kawaya's side...
14:57This day's work is confidential, so filming is prohibited.
15:0430 minutes later.
15:07Is it done?
15:08Yes.
15:11Wow.
15:12It's completely different.
15:15There's a big change in color compared to the day before.
15:19Yes.
15:21Until now, it was a little smaller, but the color has changed a lot.
15:26Yes.
15:28How does it taste?
15:31I can taste the butter.
15:33I see.
15:34It's delicious.
15:39However, the staff has a doubt.
15:44Can I touch it?
15:46I think you put a little butter in the process of confidentiality.
15:52No, I didn't.
15:54You didn't?
15:55That's why it tastes like this.
15:58There is no butter in the two kinds of sauce.
16:07The chicken skin preparation in the factory is over.
16:11Did you sell it at the store today?
16:13No, I didn't.
16:14I'll let it rest for a day and go to the store tomorrow.
16:21Tomorrow?
16:22Yes.
16:23Will you let it rest again?
16:24Yes.
16:25That's enough.
16:28Still?
16:29Yes.
16:30The 6th day.
16:33The stage moves to the store.
16:38After this, the world of preparation continues.
16:42It's amazing.
16:45And a popular dish that can make a long queue in Fukuoka appears.
16:54The 6th day.
16:57The stage moves to the store.
17:02Good morning.
17:03Good morning.
17:05This is TNC's local channel.
17:07Nice to meet you.
17:09Is Mr. Reimu here?
17:10Yes, he is.
17:12It looks like this.
17:16The local channel skewers have turned brown since last night.
17:22Do you remember Mr. Komiya, the master of skewers?
17:28How many grams are there in total?
17:32About 17 grams.
17:36How many grams are there in total?
17:39Let's check it out.
17:43It's exactly 17 grams.
17:47The local channel skewers started with 36 grams,
17:50but it didn't happen at all,
17:52and it was completed as 17 grams of chicken skin skewers.
17:58And then,
18:00From here,
18:02we go to the store again.
18:04Mr. Kiyotani, the store manager, starts to grill the chicken skin even though it's 3 hours before the store opens.
18:11We can see the local channel skewers in it.
18:16It hasn't turned brown yet, but you're already grilling it?
18:18Yes.
18:20It takes 6 days to grill the chicken skin,
18:22so we turn on the fire once before we serve it to the customers,
18:24squeeze it again,
18:26and grill it again when we serve it to the customers.
18:31The chicken skin of the chicken shop is completed with such a lot of effort.
18:40By the way, when was this chicken skin born?
18:45It was before I was born,
18:49so it's only my guess.
18:52There was a shop called Bonbei in Sendai,
18:55and it's been around for 40 years.
19:04It's been around for 40 years?
19:06Yes.
19:07What was the reason for the chicken skin?
19:10The boss of the shop in Sendai,
19:12the boss of Bonbei,
19:15wanted his daughter to eat it.
19:18He couldn't eat the skin of the chicken skin.
19:22His daughter?
19:23Yes.
19:24So, he had a fight with his daughter,
19:26and she ate the chicken skin.
19:30He wanted his daughter to eat the chicken skin.
19:34That's why he didn't know how long it would take.
19:38I didn't say it like that.
19:40That's how the chicken skin was born.
19:44I'm glad.
19:45And the chicken skin of this chicken shop.
19:49How much was it?
19:52It was 1,300 yen excluding tax.
19:55It's too cheap.
19:57It was very expensive.
19:59But it's the best to drink alcohol,
20:03drink drinks,
20:05and have a good time.
20:09Everyone,
20:11please try the chicken skin of the chicken shop
20:14that took 6 days to make.
20:18I did it!
20:20It's 17g.
20:23It's squeezed a lot.
20:25Can I try it?
20:28It's sweet.
20:29It sounds good.
20:33It's not sweet.
20:36It's like soy sauce.
20:38It's a little sweeter.
20:40It's easy to eat.
20:43It's delicious.
20:50It's crispy and juicy.
20:54It's juicy and buttery.
20:58There are many shops that sell chicken skin,
21:01but the number of days of preparation depends on the shop.
21:05Some shops sell it for 3 or 4 days,
21:08but this shop took 6 days to make.
21:14What kind of people are waiting in line for what purpose in Fukuoka?
21:19Let's interview them!
21:27There are many people waiting in line in Fukuoka.
21:31This time,
21:32we're going to interview the people waiting in line in Tenjin Nakasu area,
21:37the center of Fukuoka.
21:43First, we went to Tenjin Parco.
21:47Ten o'clock in the morning, 30 minutes before the opening,
21:50we got off the escalator outside the restaurant in the basement.
21:55There are already people waiting in line.
21:59The shop in front of the line is...
22:05Kiwamiya.
22:07Kiwamiya.
22:09This is a hamburger using the famous Kuroge Wagyu.
22:15Kiwamiya is served only with the surface grilled,
22:18and the rest is grilled and eaten with a thickly heated stone.
22:28The beginning is Kiwamiya, a yakiniku restaurant,
22:31but the Parco store specializes in hamburgers.
22:36Let's interview what kind of people are waiting in line.
22:40Then, we found something in common.
22:47Let's interview what kind of people are waiting in line for what purpose in Fukuoka.
22:53Let's do a thorough investigation!
22:55Kiwamiya
22:59We visited a hamburger shop, Kiwamiya, in the basement of Tenjin Parco.
23:05People waiting in line have something in common.
23:10We are from Korea.
23:12We are from Korea.
23:13Korea.
23:14South Korea.
23:15We are from South Korea.
23:19Most of the people waiting in line are tourists.
23:24In addition, 90% of the people waiting in line in the morning are Koreans.
23:31It's like North Korea.
23:34What is the most famous thing in Korea?
23:37YouTube?
23:38Instagram?
23:39Shorts.
23:40Shorts is famous.
23:44Before SNS, blogs were popular in Korea.
23:51At that time, many places in Fukuoka were introduced,
23:56and Kiwamiya was one of the most famous places.
24:01But why are people crazy about Kiwamiya's hamburgers?
24:07In Korea, we like hamburgers.
24:11Do you like hamburgers?
24:12Yes.
24:14There is pork belly.
24:16We like to grill meat and eat it.
24:21I think that's one of the reasons.
24:25Thank you very much.
24:27Everyone loves meat and hamburgers.
24:32Kiwamiya's hamburgers are grilled to your liking.
24:35The reason why Kiwamiya won the hearts of Koreans is...
24:38Everyone's brand name is delicious.
24:41But don't you have hamburgers in Korea?
24:45It's not delicious in Korea.
24:47So we want to come here.
24:50It's not delicious?
24:52I think so.
24:53Hamburgers are not good in Korea.
24:59It's not good.
25:01It seems that there are no hamburgers in Korea.
25:06I think there are hamburgers in Korea.
25:09What do you think?
25:11Korean hamburgers are delicious.
25:18Delicious.
25:19Delicious.
25:25Delicious.
25:26But...
25:29Japanese hamburgers are more delicious.
25:34As a hamburger that is not in Korea,
25:37they want to eat it when they see SNS.
25:45It's 10 o'clock in the morning.
25:47It opens a little earlier than other restaurants.
25:53I'm curious about one thing.
25:56It opens at 10 o'clock, right?
25:58Yes.
25:59There are many other restaurants that haven't opened yet.
26:03But the line is long.
26:05So it opens at 10 o'clock.
26:10If the line is long, it will take a long time for other customers.
26:14So it's better to open early.
26:18After opening 30 minutes earlier than other restaurants,
26:21the store is full.
26:28I sat in the front.
26:33It's good to drink beer in the morning.
26:36Is it delicious?
26:37Yes.
26:38How is it?
26:39It's delicious.
26:41What about the man who sat in the front?
26:45It's delicious.
26:46Really?
26:47It's wonderful.
26:51After that, the store was full of Korean tourists who came for delicious hamburgers.
26:57It's so popular that the staff asked this question.
27:06Hamburger or Motsunabe?
27:09What is it?
27:10Mentaiko?
27:11Motsunabe.
27:12Mentaiko.
27:13Hamburger.
27:16Motsunabe Mentaiko of Zan Fukuoka Gourmet is overwhelmed by hamburgers.
27:23I see.
27:26Are hamburgers famous in Fukuoka?
27:29I think so.
27:33What is the order?
27:35The order?
27:36No.1 is Hakata Ramen.
27:39No.2 is Hamburger.
27:42No.3 is Motsunabe.
27:44No.4 is Ramen.
27:46No.5 is Hamburger.
27:48No.6 is Motsunabe.
27:51The ranking of Fukuoka's famous food was Hakata Ramen.
27:58But No.2 is Hamburger.
28:01As a result, Motsunabe was defeated by Fukuoka Gourmet.
28:08As expected of the SNS empire.
28:10Because of the huge number of Kiwamiya hamburgers,
28:13many people in Korea thought Fukuoka is famous for hamburgers.
28:22However, we found a Japanese customer for the first time today.
28:28I'm from Kyoto.
28:29Kyoto?
28:30Yes.
28:31I'm Yamaguchi.
28:32Why did you come to this restaurant today?
28:36I saw a lot of people waiting in line.
28:39I saw it on Instagram and thought it looked delicious.
28:42Do you often come to Fukuoka?
28:45Yes, I often come to various concerts.
28:48Why did you come to Fukuoka to eat hamburgers?
28:51I've been here many times, so I feel like I've seen it all.
28:58Ramen, Mentaiko, Motsunabe...
29:00I want to eat more.
29:01I want to eat a lot.
29:03I came here yesterday, too.
29:05I thought there were a lot of people waiting in line.
29:08You came here yesterday, too?
29:09Yes.
29:11Was it that delicious?
29:12Yes, it was very delicious.
29:13The line to get a hamburger is a problem.
29:18Let's check the line.
29:23How many people can line up to get a hamburger?
29:30We measured the time by asking a reporter to help us.
29:36Here you are.
29:39What's the result?
29:4440 minutes.
29:47It was shorter than I thought.
29:49I thought it would take about an hour and a half.
29:53You were prepared for that.
29:55The result is a shorter waiting time than the appearance of the line.
30:02I try to get a hamburger as soon as I sit down.
30:05There is a number on the ticket that tells you how many hamburgers you can get.
30:14The number tells you how many hamburgers you can get.
30:23The line is too long, so the waiting time is shortened to the limit.
30:29Let's measure the waiting time from the moment you sit down.
30:3640 minutes.
30:4245 minutes.
30:44The hamburger arrived at 45 seconds from the moment you sit down.
30:49The cooking speed was the key to find out how many hamburgers were waiting.
30:54As a result of the verification, 90% of Kiwamiya's line-up is Korean, and hamburgers are a specialty in Korea.
31:06And a happy new fact that I found out during the interview!
31:13Viewers who have watched the Kiwamiya of Haruko and thought that the line-up was a bit...
31:20There is a way to eat Kiwamiya's hamburgers in almost no waiting time!
31:28There is a shop called Nishijin Ekimae, and they have a hamburger lunch on Saturdays.
31:34If you go to a yakiniku restaurant on Saturdays, you can eat yakiniku, of course, but you can't eat the same hamburgers for lunch.
31:43If you go there, you can't line up?
31:44I don't think so.
31:46Not even a little?
31:48I don't think so.
31:50I don't think the inbound people will go there, and I don't think they know that they are doing it for lunch on Saturdays.
31:59If you are interested, please check out Nishijin Ekimae!
32:06The next place we went to investigate was this shop, right from Nanakuma Line Kushida Shrine Station, which opened in 2023.
32:15It's cute.
32:16Orgal Bonbon Donuts
32:19The owner of this shop is a famous chef who has worked on Aimu Donuts and Amabuda Kotan.
32:28In a way, Aimu Donuts is a sister shop.
32:34It's 9.30 in the morning.
32:36The line is getting longer and longer.
32:41Let's start the interview!
32:44I came from Ehime Prefecture in Itojima.
32:46What time did you line up?
32:49I came about 30 minutes ago.
32:52I came from Ehime Prefecture.
32:54I was just brought here by my daughter.
32:57I just came with her.
33:00How is it? You've been waiting for a long time.
33:02It's totally fine. I can get on the popular train.
33:06Where did you two come from?
33:08We came from Osaka.
33:10We came from Osaka.
33:12Don't you have to wait for a long time?
33:14We don't have to wait for a long time in Osaka.
33:18This day, the line extended to the guardrail on the second floor.
33:24Why do you want to line up so much?
33:27I saw it on SNS.
33:29It's cute.
33:30It's cute, so I came here.
33:33All the donuts are cute.
33:37I wanted to take a picture, so I came here.
33:40The characters in the store were drawn.
33:42There was a girl and a crocodile.
33:44Each one had its own personality.
33:46I thought it was cute.
33:47At 10 a.m., the store finally reopened.
33:50Then, the world of wanting to take a picture suddenly appeared on the screen.
33:55Wow, Mel-Han!
34:02What kind of people are lining up at the popular store in Fukuoka?
34:06Let's have an interview to find out!
34:15We visited Orgal Bonbon Donuts near Kushida Shrine.
34:21At 10 a.m., the store finally reopened.
34:25Then, the world of wanting to take a picture suddenly appeared on the screen.
34:36Originally, the owner was an antique shop.
34:41All the furniture here is antique.
34:44The owner bought all the furniture by himself.
34:48And the most important donut!
34:51It's so cute.
34:53It's cute inside.
34:55Isn't it too cute?
34:58This is the donut everyone is looking for.
35:01What's the name?
35:03This is an icing donut.
35:05What's an icing donut?
35:07It's a donut with a picture on it.
35:10It's coated with chocolate.
35:13I don't think there's any other donut like this.
35:15That's right.
35:17The icing donut, which has a cute picture and character on the donut, is the specialty of this store.
35:25There are many kinds of donuts, such as those with the character of the store on them and those that change depending on the season.
35:33Customers come looking for donuts that look good.
35:38It's cute.
35:40How is it?
35:42I'm looking forward to it.
35:44I'm looking forward to the taste, too.
35:46The two changed the donut they were looking for.
35:49They're finally going to try it.
35:52Is that the background?
35:55It's a demon.
35:57It's a demon.
35:59They carefully check the background.
36:02And then...
36:09It's cute.
36:11Isn't the color great?
36:13Do all the women in your generation take pictures like this?
36:18I take a lot of pictures.
36:20I'm going to take a picture.
36:22I'm going to take a picture.
36:24Of course, the donuts here are delicious.
36:26But I prefer the cute ones.
36:28I want to go.
36:30You're going to the place where you're popular on Instagram.
36:32Most of the female customers are taking pictures of the donuts.
36:38That's right.
36:40On the other hand, what about the male customers?
36:42Don't you take pictures?
36:44I'll take a picture.
36:47The two men just now entered the second part of the donut shooting session.
36:53It looks like it's going to continue.
36:58In the meantime, we asked a woman from Ehime and Hiroshima about the taste of the donuts.
37:09It's delicious.
37:11It's chewy.
37:12It's very chewy.
37:15It's different from ordinary donuts.
37:18It's chewy.
37:20It's a donut, but it's easy to eat.
37:23It's oily.
37:26The two men who were in the middle of the shooting are finally eating the donuts.
37:32What's inside?
37:34I'll eat it.
37:35It's like a chocolate donut.
37:41There's a lot of chocolate inside.
37:43But it's really good.
37:45The crunchy texture is very good.
37:48The dough is chewy.
37:50There's only a little bit of cream inside.
37:54The moment you bite it, it comes to you.
37:56It's luxurious.
37:58It's very chewy.
38:01It's amazing.
38:04What is the new texture that everyone talks about?
38:10In order to find out the secret,
38:12we went to the donut preparation site at 5 a.m.
38:21You can tell it's chewy just by looking at it.
38:24What is this?
38:27It's a water-soluble dough.
38:31If it's too watery, it'll be sticky.
38:34Our donuts are made to be fluffy and chewy.
38:39How many donuts do you make a day?
38:41We make about 1,500 donuts a day.
38:44We make more than 1,000 donuts a day.
38:46So you're going to show us what you made that day?
38:50Yes.
38:52The freshly made chewy texture is made every morning at 5 a.m.
38:56You can also enjoy the seasonal illustrations.
39:00It seems to attract a lot of people.
39:02We'd like to show you all the donuts we made.
39:10It's a Bonbon collection.
39:17It's like a fairy tale.
39:20What is this?
39:22Can you tell us what it is?
39:24I don't know.
39:25Is that an egg?
39:27There's something inside.
39:28It's salty.
39:31What is this?
39:38What is it?
39:39It's like a maritozzo.
39:42It looked delicious, but I don't know what it is.
39:47It's 3 p.m. when it's time for a snack.
39:52Customers keep coming in and out.
39:55There's a long line in the store.
39:59And more and more customers are coming in.
40:04Where did you come from?
40:06I'm from Kumamoto.
40:08I like donuts.
40:22How is the donut?
40:24It's delicious.
40:25Itadakimasu.
40:28It's big.
40:36It's delicious.
40:41What is delicious?
40:42Sugar.
40:45At 6 p.m., more than 1,000 donuts were sold out.
40:51The result of the verification.
40:53There were a lot of customers from all over the country.
40:57There were a lot of people taking pictures before eating.
41:02That's a good idea.
41:04I agree.
41:06You don't have to line up.
41:08Even if it's not that generation, we want to take pictures even if we're in our 40s.
41:14Even if we're in our 40s, we want to take pictures.
41:17The staff was taking pictures earlier, but it didn't look like a picture.
41:23It's not a man in his fifties.
41:26The person holding the camera was taking pictures, but it didn't look like him.
41:30That's harsh.
41:32That's what I'm worried about.
41:35It's a girly look.
41:37That's right.
41:38I have to dress like that.
41:40Next time, the staff will dress like a girl.
41:43To match the atmosphere of the store.
41:46Everyone, do you want to eat Ore Garu Bonbon Donuts?
41:53I want to eat it.
41:55So, we've prepared it for you this time.
42:02And we've prepared three kinds of donuts in the studio.
42:06What Mit-chan will get is a double white chocolate donut.
42:11It's already chewy.
42:21It's soft.
42:24I'm glad I got this.
42:27It's delicious.
42:29It's like white chocolate.
42:31Yes, it's crispy.
42:34When you hold it, the dough pops out.
42:39This girl is cute.
42:43I can't eat it.
42:45I ate it all at once.
42:49It's chewy.
42:52There's a lot of cream.
42:54It's amazing.
42:56It's really delicious.
42:58It's too moist.
43:01I want to taste it.
43:06The eyes of the monster are cute.
43:09I'll eat it.
43:14The texture is really good.
43:18It's lighter than I thought.
43:21It's light.
43:23Everyone said it was light.
43:26In January, Mizuho Peipei Dome, Fukuoka.
43:36Creepy nuts and other gorgeous artists have gathered.
43:39About 50,000 people were mobilized in two days.
43:42Fukuoka Music Festival 2025
43:50A group of artists who are participating in such a big event is Marushii.
43:58It's a three-piece band that's working on the opening song of the local channel, Mix.
44:03Do you know that it's very popular among young people right now?
44:11The song Love Song, which was released in 2023, has exceeded 100 million views.
44:20Live tickets at the Nippon Budokan in April are sold out at the same time.
44:27Marushii actually formed a band in Fukuoka when he was a college student.
44:33Since there is Yukari in Fukuoka, we used it as an opening song to support the program.
44:42For some reason, Marushii called us.
44:46Actually, Marushii asked us to do something.
44:51Marushii asked us to do something?
44:55So we came to the waiting room.
45:17What do the three of Marushii want to ask the program?
45:21I heard that you have a request.
45:27I heard that you use our song Mix in the program.
45:31Thank you very much.
45:32But I'd like to ask you about that.
45:34What is it?
45:36It's hard to say.
45:37It's hard to say?
45:40Please forgive me.
45:42I didn't hear that.
45:45In this atmosphere, is it a claim to stop using Mix?
45:53What is it?
45:54I'd like to announce that I'm using Mix in the theme song.
46:03Marushii's request was to announce on SNS that Mix is used in the local channel.
46:14Wait a minute.
46:15Didn't you do it yet?
46:19We really wanted to do it, but we didn't get permission from Horikane.
46:23We don't need permission from the local channel.
46:26Didn't you know that?
46:27No, I didn't know that.
46:30Of course, can I announce it?
46:34Yes, you can.
46:36We want the fans of the three of you.
46:42I see.
46:43I see.
46:46Marushii is very modest and young.
46:49We're going to listen to the story of Fukuoka.
46:54Then, we'll have a deep talk with a Fukuoka resident.
47:01I heard that you're from Fukuoka.
47:03Yes, I used to work part-time here.
47:06What?
47:07I used to buy tickets here.
47:09When I was a student.
47:11Did you know that?
47:13Of course, I did.
47:14I'm glad to hear that.
47:15Really?
47:16I didn't know that.
47:20I'm sorry to hear that.
47:22I used to watch Horikane on TV.
47:26Really?
47:27Is there a place you used to go when you were in Fukuoka?
47:30I'm sure there are.
47:31Yes, there is.
47:32I used to love ramen.
47:35Ramen?
47:37I loved it so much.
47:38Really?
47:39I love fish cutlet the most.
47:43I can't count how many times I ate it.
47:46Did you eat it in Nakasu?
47:48I ate it in both Nakasu and Kyokan.
47:51I also ate it in Hakata Station.
47:53That's a lot.
47:55I love ramen.
47:59I went there yesterday.
48:02It's been a while since I went there.
48:03I like the name MOCHAN.
48:06It's not ramen.
48:08I really like it.
48:10I waited in line for 30 minutes yesterday.
48:14This is not ramen.
48:15It's okay.
48:16It's called Welby Fukuoka.
48:19I love Hanamaru-san.
48:21That's right.
48:22I arrived in Fukuoka yesterday.
48:24It's right in front of the airport.
48:26Welby?
48:27Have you been there for a long time?
48:28Yes, I have.
48:29I'm so scared.
48:37What is your dream in the future?
48:46I think there are many people who don't know Marushu.
48:52I want to be a national artist loved by everyone regardless of age.
48:59That's what I'm aiming for in the future.
49:02Thank you very much.