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00:01YAKITORI
00:03It's a flavorful charcoal-grilled chicken with a juicy texture.
00:08It's the super star of all the North Americans who are loved beyond time and space.
00:14However!
00:16The shocking YAKITORI that overturns such common sense is revealed in Ehime Prefecture.
00:21Its name is...
00:23IMABARI YAKITORI
00:26Let's go to Ehime Prefecture, the birthplace of the mysterious IMABARI YAKITORI.
00:32What is their favorite combination?
00:35Do you know IMABARI YAKITORI?
00:36Yes.
00:37Do you know it?
00:38IMABARI means YAKITORI, right?
00:40Even if my relatives come back, they will say,
00:42Let's go to YAKITORI.
00:44IMABARI is the most famous in other prefectures.
00:47It's the best.
00:48IMABARI is the best.
00:50I think there are a lot of tempuras.
00:54There is a proclamation that YAKITORI is the best in Japan.
01:00It is said that the number of YAKITORI stores per capita was the highest in Japan.
01:07Torikawa is famous.
01:09Basically, when you enter the store, it's like raw and Torikawa.
01:14What is the image of YAKITORI skin?
01:16It's the center of the body.
01:20The first thing I order is skin.
01:23IMABARI is probably skin.
01:25After that, the people of the prefecture praised the skin of YAKITORI.
01:29Speaking of IMABARI, it's Torikawa.
01:31However, is there any difference from ordinary YAKITORI?
01:36YAKITORI is this, right?
01:38No, it's completely different.
01:40This is YAKITORI in the city.
01:45What's the difference?
01:46There is no stick.
01:49There is no skewer.
01:51There is no skewer.
01:52Is there no skewer in YAKITORI?
01:55It's like stir-frying vegetables.
01:59It's like this.
02:03It's like a bird.
02:08Is that so?
02:11IMABARI YAKITORI in Ehime Prefecture.
02:16Are you in the same group as me?
02:20When will you be in the lower class?
02:23Please buy it yourself.
02:25I remember the time when I put it on the top of my nose.
02:31This is one of the most popular YAKITORI shops.
02:37This is SHINMIDORI, which was established in 1954.
02:41YAKITORI in Ehime Prefecture is normal.
02:43What is IMABARI YAKITORI?
02:47This is chicken skin.
02:49What is this?
02:54This looks delicious.
02:55This is not like YAKITORI at all.
03:00What is this?
03:01This is the skin of YAKITORI.
03:05Is there any difference?
03:06There is a lot of difference.
03:07This is the skin of YAKITORI at all.
03:09Is this the skin of YAKITORI at all?
03:11YAKITORI is loved by many people.
03:14There are many YAKITORI skins.
03:17Is YAKITORI a dish of green onion?
03:20That's the opinion of the Kanto people.
03:26It's polite to eat one YAKITORI.
03:28Is it polite to eat one YAKITORI?
03:31It is common for Ehime residents to taste a large amount of chicken skin.
03:38This is the time of self-destruction.
03:41This is delicious.
03:44This is different from YAKITORI.
03:46This is completely different.
03:47This is a little different from YAKITORI.
03:49Is this different from YAKITORI?
03:50This is a little sweet.
03:52This is different from YAKITORI.
03:55This is a surprise.
03:57What is this?
03:58She said.
04:04This is a normal YAKITORI with a skewer.
04:09This is the identity of YAKITORI without a skewer.
04:15YAKITORI without a skewer is not YAKITORI.
04:18That's not the definition.
04:20Is that so?
04:21This is not a skewer.
04:23This is not a skewer.
04:25This is YAKITORI with an iron plate.
04:28This is YAKITORI with an iron plate.
04:31This is YAKITORI with an iron plate.
04:32This is grilled.
04:34This is a crispy part.
04:37This is a soft part.
04:39This is a crispy part.
04:41This is a soft part.
04:46This is a YAKITORI shop, but there is no smoke at all.
04:52The owner was shocked.
04:54Can you show me the iron plate?
04:56Like this.
04:58Sakimi pointed at the huge iron plate instead of charcoal.
05:02Do you grill yakitori with this?
05:04Yes, I grill everything with this.
05:06I see.
05:07Don't you grill with charcoal?
05:09No, I don't.
05:11I grill everything with a charcoal grill.
05:13I see.
05:14I see.
05:16He grilled everything with a charcoal grill.
05:18The rule of IMABARI YAKITORI is to grill everything with an iron plate instead of a charcoal grill.
05:25The secret of how to grill with an iron plate is the next moment.
05:31He put the skin of a young bird of Ehime prefecture.
05:35The next moment.
05:37He used a 2kg iron plate to make a sandwich.
05:42The fat was pushed out of the skin and it was fried.
05:46It's easier to grill.
05:48Is that so?
05:49The fat remained in the skin and it was delicious.
05:53That's good.
05:55Charcoal grill has an infrared effect, so the texture is fluffy and the fat falls off.
06:02However, IMABARI YAKITORI, which is grilled with a high-temperature iron plate and a 2kg weight,
06:07has a crispy texture while retaining the umami of fat in the skin.
06:14Grill the iron plate quickly and take it out quickly.
06:17Eat it quickly.
06:19Go to your sister quickly.
06:21Thank you very much.
06:22This special sauce has a sweet taste.
06:27If you turn this quickly, the crispy and juicy IMABARI YAKITORI chicken skin will be completed.
06:38And of course, the iron plate with skewers.
06:42Just like the skin, this is also grilled while pressing.
06:46The surface is crispy and the inside is soft.
06:49This is the IMABARI style.
06:52He went to another YAKITORI shop.
06:56Then he put the weight on the hot iron plate.
07:01About half of the YAKITORI shops in the city provide this skewerless style YAKITORI.
07:10By the way, I've been wondering for a while.
07:13All the people in the city are eating YAKITORI with sauce.
07:18Don't you eat YAKITORI with salt?
07:20I don't eat.
07:21Don't you put salt on YAKITORI?
07:22I don't put salt on YAKITORI.
07:23The sauce is the signboard of the shop.
07:26I make YAKITORI, so I don't eat it.
07:29IMABARI YAKITORI is a sauce.
07:31In Tokyo, it is said that salt is more common.
07:35I'm not stupid.
07:38Is that so?
07:41IMABARI YAKITORI.
07:43It is common for the people of the city to eat IMABARI YAKITORI with sauce.
07:48You can choose salt.
07:50But for some reason, everyone is obsessed with sweet sauce.
07:55Mr. KISAMOTO.
07:58I don't use salt.
08:00New information from the people of the city.
08:04If you eat only sweet sauce, you won't get tired of it.
08:07I use SENZANKI.
08:10What is SENZANKI?
08:12I found it.
08:14I'm SENZANKI.
08:17This is the famous SENZANKI.
08:20This is a normal fried chicken.
08:24This is not fried chicken.
08:26Is there a difference from fried chicken?
08:28The difference is that the taste is strong.
08:30This is based on soy sauce and garlic.
08:34SENZANKI has a lot of garlic and ginger.
08:38And by soaking it in soy sauce for half a day, it has a strong salty taste.
08:45This is the best match for sweet fried chicken.
08:51How was IMABARI YAKITORI born?
08:56GOMIDORI, the founder of IMABARI YAKITORI.
09:01I talked to Mr. NAKAGAWA, a 91-year-old first-generation owner.
09:07The style of IMABARI YAKITORI is to make a good fried chicken.
09:11I started the style of IMABARI YAKITORI in the early 1930s.
09:23Is your father the first?
09:26Mr. NAKAGAWA was eating in Osaka to open a store at that time.
09:31He saw him grilling meat on an iron plate.
09:36I got a hint from him that I could use IMABARI YAKITORI.
09:44That's how I started.
09:47Originally, IMABARI YAKITORI was grilled on charcoal.
09:54IMABARI YAKITORI has a lot of cooks, so it's a hassle.
10:01I think the waiting time is very short compared to charcoal.
10:07I think that's what I got from everyone.
10:13The style of IMABARI YAKITORI has spread to many stores in IMABARI.
10:18IMABARI YAKITORI is now available at GIRLS' BAR.
10:22IMABARI YAKITORI uses a frying pan instead of an iron plate.
10:27I just fry the chicken.
10:30I press the chicken skin firmly here.
10:33IMABARI YAKITORI is full of my mother's love.
10:39IMABARI YAKITORI is already a chicken.
10:42This is very delicious.
10:47I went back to SHINMIDORI.
10:51I went to the party venue.
10:54What is this?
10:56This is a yakitori restaurant for adults.
10:59This is a kid's paradise.
11:03What kind of gathering is this?
11:05This is a practice meeting.
11:09In fact, it is common in IMABARI to use a yakitori restaurant for children after practice.
11:18I went to a yakitori restaurant when I was over 20 years old.
11:22That's a waste.
11:25Yakitori is an image of adult food.
11:29We are too mature.
11:32IMABARI YAKITORI was very popular.
11:36IMABARI YAKITORI is amazing.
11:39The sauce looks delicious.
11:42I think children will like it.
11:44TOMOCHIKA.
11:45IMABARI YAKITORI uses an iron plate.
11:48I usually don't eat fried chicken skin.
11:51I'm from MATSUYAMA.
11:53I always eat fried chicken skin when I go to IMABARI YAKITORI.
11:57This is a sweet sauce.
11:58This sauce has a lot of skin and a lot of meat.
12:01This sauce has a lot of skin and a lot of meat.
12:04This sauce is delicious.
12:08This sauce goes well with alcohol.
12:10If you have never eaten this sauce, you will regret it.
12:16This sauce has no salt.
12:20This is a special sauce.
12:22This is the only sauce I have ever tasted.
12:25This is a special sauce.
12:27This sauce has ginger and garlic.
12:29This sauce has a strong taste.
12:31This sauce has a lot of garlic.
12:33Is this different from TACHITAGE?
12:35This is a fried chicken.
12:38This is a fried chicken with a strong taste.
12:40I was surprised to hear that.
12:44IMABARI YAKITORI uses chicken skin.
12:47SHIN MIDORI introduced this.
12:50This is very popular.
12:53This is chicken rice with a lot of chicken skin.
12:57IMABARI YAKITORI enjoys chicken skin from the beginning to the end.
13:01This looks delicious.
13:03Ishizuka, who is the master of meat.
13:05I have never worked at a factory.
13:08I want to eat this as soon as possible.
13:10I eat YAKITORI from the skin.
13:15I heard that charcoal fire removes excess oil.
13:21I don't have excess oil.
13:26Matsui DAISUKE is from Kyoto.
13:31Nice to meet you.
13:34I am from Kyoto.
13:37I won the Kyoto City Sports Excellence Award.
13:39I also won the Kyoto City Sports Nutrition Award.
13:43I also won the Kyoto City Sports Nutrition Award.
13:45Nice to meet you.
13:47How about YAKITORI?
13:48I am a master of chicken.
13:51I often eat chicken.
13:54This is because YAKITORI has less fat.
13:58I have been to IMABARI.
14:02I have never eaten there.
14:04Why?
14:05I wasn't invited by KOMANO.
14:09I am a master of chicken.
14:11I have never heard of it.
14:14I want to eat there.
14:16You are not a master of chicken.
14:19I may be different.
14:21This is the first appearance.
14:23This is ASADORA HAIYU.
14:28I am from SAITAMA.
14:30I think SAITAMA is almost TOKYO.
14:34How about IMABARI?
14:36I am not good at skin.
14:39I want to eat this.
14:42This looks delicious.
14:43Time machine No. 3.
14:44Today, SHIZUKA said all the comments that SEKI would say.
14:48SEKI is quiet.
14:50Why did you put it vertically?
14:55SEKI, you still have something to say.
14:58What did SHIZUKA not say?
15:00TOWEL is also famous.
15:02YAKITORI is also famous.
15:05You didn't need it today.
15:07You may be the first person to say that today.
15:11This is delicious.
15:13This is quick mayonnaise.
15:15After this, we will eat IMABARI YAKITORI.
15:24This is IMABARI YAKITORI.
15:27This time, we eat SHINMIDORI's skin, green onion, and liver.
15:32I put sauce on this.
15:34This sauce looks good.
15:37I eat this.
15:41This is delicious.
15:43This is delicious.
15:44The sauce and fat of the skin are sweet.
15:47This is delicious.
15:49This is very delicious.
15:51This sauce is also delicious.
15:53This is delicious.
15:55This is delicious.
15:57This is delicious.
16:00Let's eat this.
16:02This is quick mayonnaise.
16:05This is quick mayonnaise.
16:08Let's eat green onion and liver.
16:15This is a great shape.
16:17This is delicious.
16:19This sauce is delicious.
16:22I want to drink alcohol.
16:25I want to eat this.
16:30I like this YAKITORI.
16:34The salt is also delicious.
16:35But this sauce is really delicious.
16:38This is delicious.
16:40This liver sauce is also delicious.
16:42This sauce is delicious.
16:44This is delicious.
16:46Are you my partner today?
16:49There was a car in front of me.
16:54If you think this sauce is strong, you can add yolk to it.
16:59This is delicious.
17:01This is very delicious.
17:03I imagined this.
17:05This is a taste that children and adults love.
17:09This goes well with alcohol.
17:13This is the best way to eat YAKITORI in TOKYO.
17:20I want to eat this with rice.
17:24This is delicious.
17:26I want to eat this with rice.
17:29This goes well with alcohol.
17:31This goes well with beer.
17:34This goes well with Japanese sake.
17:36This goes well with white wine.
17:39I like everything.
17:42How about you, TENKOBA?
17:43I heard a rumor.
17:45There is a bird with a lack of skin in IWAMARI.
17:50A bird with a lack of skin?
17:52I like the skin of the bird.
17:54I saw a bird that was half naked.
17:57A bird with a lack of skin?
17:59I understand the reason for the legend of the bird.
18:02How about you, SEKI?
18:04This is small, easy to eat, and has a strong taste.
18:06I like this the most.
18:08This is a little boring.
18:11I eat one or two plates of this.
18:14I don't have any comments as a debut character today.
18:19I'm a glasses character.
18:24I can't stop sweating.
18:28Next, we will enter the antenna shop in the city.
18:32This is an item that the people of the prefecture are proud of.
18:36I don't know HIKANINJI, so I'm watching TV.
18:39That's a problem.
18:41This is the face of the prefecture.
18:43The people of the prefecture are proud of this.
18:45This is the charm of the people of the prefecture.
18:49This is the secret of the people of the prefecture.
18:53This time, the people of the prefecture are the people of Kagoshima.
18:58The stage is the Kagoshima Yurakukan, which breathes the breath of Satsuma in the luxurious Tokyo Hibiya.
19:07The people of the prefecture are proud of this.
19:10Hello everyone in Kagoshima.
19:12I'm KASHIWAGI YUKI.
19:15I'm KASHIWAGI YUKI from Kagoshima City.
19:19Since he became the ambassador of Satsuma in 2012, he has been appealing to Kagoshima as the face of the prefecture for 13 years.
19:28Have you ever been to Kagoshima Yurakkan?
19:31I've never been there.
19:35I often go back to Kagoshima.
19:38I bought a lot of food in my hometown.
19:41I have a powerful assistant.
19:44I'm embarrassed.
19:49Good morning.
19:53I'm MAEZONO from Satsuma, Kagoshima Prefecture.
19:56It's been a long time.
19:58He is MAEZONO MASAKIYO from Satsuma, Japan.
20:05He is a senior to MATSUI.
20:10He is a legendary dribbler.
20:16He became the ambassador of Satsuma in 2016.
20:23What is your name?
20:26I'm Satsuma ambassador from Kagoshima Prefecture.
20:30I'm Satsuma ambassador from the prefecture.
20:34The prefecture doesn't say anything.
20:37I don't think so.
20:40Why do you think Satsuma is not recognized by the prefecture?
20:43There are many reasons.
20:47Satsuma is famous in Kagoshima Yurakkan.
20:53In the season of Satsuma, there are a lot of sweet potatoes.
20:57There is a line-up of Kagoshima gourmet food.
20:59There is a line-up of black pig.
21:02There is a line-up of white bear.
21:06There is a line-up of pork cutlet bowl.
21:11There is a line-up of Kagoshima specialty store.
21:18There is a line-up of black pig.
21:23This is the best five of Kagoshima gourmet food.
21:31This is the fifth place.
21:33What did the ambassador eat first?
21:37This is Satsuma-age.
21:42You can eat Satsuma-age in Tokyo.
21:44But Satsuma-age in Kagoshima is completely different.
21:47I have never seen this kind of Satsuma-age in Tokyo.
21:52In Kagoshima Yurakkan, there is a store called ARIMURA.
21:58They sell more than 10 kinds of Satsuma-age from Kagoshima every day.
22:04First of all, the taste is different.
22:07This is a little sweet.
22:09Is this really sweet?
22:10This is sweet.
22:12Basically, all the seasonings are sweet.
22:14Soy sauce and mirin are sweet.
22:19Actually, Satsuma-age in Kagoshima uses a lot of sugar and sweet sake.
22:30So it is sweeter than I imagined.
22:33In addition, there is a sweet potato store with a lot of sweet potatoes.
22:39There is a vegetable store with kelp and bean sprouts.
22:43The variety is also different from other stores.
22:47To be honest, it's completely different.
22:49Is it that different?
22:50It's completely different.
22:51So, it's like Messi and me.
22:54It's completely different.
22:56It's completely different.
22:57It's very different.
22:58It's very different.
22:59That's right.
23:04Isn't this amazing?
23:06I'm sorry.
23:07I'm happy.
23:08Get off!
23:11The fourth place.
23:18Isn't this amazing?
23:20I'm happy.
23:22Get off!
23:25This is also sold in Tokyo.
23:28I'm very happy.
23:30This is the snack I bought at the local supermarket.
23:32That's right.
23:33This dough has a lot of sugar and sweetness.
23:37It has a lot of sugar and sweetness.
23:39The edge of the dough is crispy.
23:42That's right.
23:43The edge is crispy.
23:45I'm very happy.
23:46Is this really famous?
23:47This is very famous.
23:49Everyone knows this.
23:50The manager is urgently called.
23:54My name is MAIZONO.
23:59Are you IBUSUKI?
24:00Yes, I'm IBUSUKI.
24:01Can I be called MAIZONO?
24:03Yes, you can.
24:05I'm sorry.
24:06This is a low-carb snack.
24:08This is very popular.
24:10We love this.
24:12I'm suspicious of this.
24:14This is a high-carb snack.
24:16This is the most popular among the snacks we sell at home.
24:19Is that so?
24:21I'm sorry.
24:23What is the low-carb snack that the two people love?
24:27It is a dough that is kneaded with flour.
24:35It is a triangle-shaped dough.
24:40It is a sweet dough.
24:47This is a sweet snack that goes well with tea.
24:51There is another reason why this is popular.
24:55You don't have to do it yourself, right?
24:57You can sing in a commercial.
24:59You can sing in a commercial.
25:01If you're a citizen, you can sing.
25:04This is a commercial that advocates that citizens can sing 100%.
25:09Nankai-do no Gettan-ha!
25:15Nankai-do no Gettan-ha!
25:20It's been running for over 40 years.
25:22It's a catchy commercial.
25:25It's a taste of the heart that's loved by generations.
25:30No. 3
25:32Oh, here it is.
25:34This, this, this, this, this.
25:36Yukirin, this is it.
25:39I didn't think it would be here.
25:41Katsuo-no-haragawa.
25:44It's delicious, isn't it?
25:46I've never seen this before.
25:50Katsuo-no-haragawa.
25:52It's famous.
25:56It's the belly part of the bonito.
25:59It's the part with a lot of fat on it.
26:02Katsuo-no-haragawa is 70% shared nationwide in Kagoshima Prefecture.
26:07Maezono-san is pushing for Katsuo-no-haragawa.
26:12It has a lot of fat and is not suitable for bonito processing.
26:16It's usually cut off from the stomach.
26:20There's not much you can get from one piece.
26:23It's hard to find it outside the prefecture.
26:26It has a lot of fat and has a rich taste like tuna.
26:31When you grill it, the fat comes out and the aroma comes out.
26:36Even now, when I go home, my mom always makes it for me.
26:41In soccer, it's called Nakata Hidetoshi.
26:45Hide.
26:47It's almost never on TV.
26:49That's how rare it is.
26:52Number 2.
26:54Here, the two body sensors are reacting.
26:59I love it.
27:01Is it good?
27:02There is.
27:03There is.
27:04There is, right?
27:05It's peanut tofu.
27:07It used to be sold at airports.
27:10It's only sold at local supermarkets.
27:13It really tastes like local food.
27:15What kind of food is it?
27:16It's not just regular tofu.
27:18It has peanuts in it.
27:20It has peanuts in it.
27:21It's chewy because it has agar in it.
27:24It's elastic.
27:25It's elastic.
27:26What is the peanut tofu that won the hearts of the two body sensors?
27:31It's a super local food that is made by adding
27:36agar, sweet potato starch, and agar.
27:43The flavor of agar is excellent, but there is almost no seasoning.
27:48Of course, you can eat it as a snack with the sweet soy sauce included.
27:54In the local izakaya, it is also served as a snack that goes well with the sweet soy sauce.
28:01It's a super by-player that can be used in any situation.
28:06Here is the first place.
28:10What did the two choose as the first place?
28:13Yes.
28:14First place.
28:15There is no doubt.
28:20Here is the first place.
28:23What did the two choose as the first place?
28:27The first place is...
28:28This is the only one.
28:29This is it.
28:30Yes.
28:31First place.
28:32There is no doubt.
28:33Jam.
28:34Jam.
28:35Jam.
28:36This is it.
28:37This is it.
28:38This is it.
28:39It's beautiful.
28:40I met this.
28:42I'm happy.
28:43The ice cream in this retro package is the first place.
28:49Is it okay?
28:51This is the first place.
28:53We were excited when we saw this.
28:58We were like, is this Jam Monaca?
29:02The two made Jam Monaca.
29:07This is made by SEIKA.
29:12Jam Monaca was made in 1961.
29:16This is a very popular ice cream sold 1.5 million times a year.
29:21What's in it?
29:24As the name suggests, it's a red jam.
29:27This is a special jam made with ice cream in mind.
29:33It's red, so everyone says it's strawberry.
29:36Actually, it's apple jam.
29:38Apple jam.
29:39I've been using apple jam for 64 years.
29:43Is that so?
29:44Yes.
29:45The refreshing vanilla ice cream and the sweet and sour taste of apple jam
29:49are in the hearts of all the people of Kagoshima.
29:54It's been 20 years since I ate the taste of youth, Jam Monaca.
29:59It's nostalgic.
30:01It's delicious.
30:03It's delicious.
30:04It's delicious.
30:05Just eating it reminds me of that time.
30:10When I was in the second grade of elementary school, I performed in front of everyone.
30:15I wanted to be an idol.
30:18That's when I found my dream.
30:21It's nostalgic.
30:22It was so delicious.
30:24That's right.
30:25It's delicious.
30:26It's definitely the best.
30:28How was it today?
30:30Yukirin is the ambassador of Kagoshima.
30:36I'm the ambassador of Tatsumasen.
30:38I felt like I've made a step forward.
30:41It's worth it.
30:43That's true.
30:45So, Ms. Kashimaki, do you have any recommendations for the ambassador of Tatsumasen?
30:49That's a bit...
30:52Why?
30:53Please do it yourself.
30:55I can't take care of you until then.
30:57It was fun today.
30:59Yukirin, what do you think of your collaboration with Ms. Maezono?
31:02If I like it, I'd like to be an ambassador of Kagoshima.
31:06But I've been cut off a lot.
31:09There's more.
31:10There are about 10 more soccer episodes.
31:13Mr. Matsui is a junior at Kagoshima.
31:16Yes, he's my senior.
31:18He's my senior.
31:20I've only seen things I've never seen.
31:24I was very excited.
31:27This is the most famous snack.
31:31It's sold at supermarkets.
31:33It tastes like brown sugar.
31:36But it's also light.
31:39The edge tastes like brown sugar.
31:42The inside tastes a bit like brown sugar.
31:46And what about the bonito?
31:49I heard it's good for alcohol.
31:53You can put it in an izakaya.
31:56Ms. Maezono said that if you put lemon on it,
32:01it's refreshing and delicious.
32:04That's the best.
32:07I have a friend from Makurazaki.
32:09He's famous for bonito.
32:11He gave it to me every time.
32:14It's really good.
32:16And the first place is jam.
32:19I don't think people have noticed that this is only in Kagoshima.
32:24It's also served for lunch.
32:26It's lighter than vanilla ice cream.
32:29It's refreshing vanilla ice cream.
32:32It goes well with apple jam.
32:35It's delicious.
32:37I've never eaten jam.
32:39When I was in high school, I didn't eat ice cream.
32:44Really?
32:45For your health?
32:46Yes.
32:47What a high school life.
32:49I ate mayonnaise and ice cream.
32:51Mayonnaise and ice cream are prohibited.
32:53Don't you know the joy of a high school life?
32:57The first place is jam.
33:04It's three pieces.
33:06It feels good.
33:08There is red inside.
33:11It came out.
33:13It's amazing.
33:15Let's eat.
33:17Let's eat.
33:19It's the best.
33:24It's delicious.
33:27It's apple.
33:29It's apple.
33:30Apple jam and ice cream go well together.
33:34Vanilla ice cream is also refreshing.
33:37It's delicious.
33:38Everyone likes it.
33:42I like apple jam.
33:44I've never eaten ice cream and jam together.
33:50It's delicious.
33:51It's really good.
33:52I want this ice cream to be sold all over the country.
33:54I agree.
33:55I want to go back to my elementary school days and eat this ice cream with a fan.
34:01This ice cream reminds me of my childhood.
34:06I want to go to a factory to buy this ice cream.
34:10This ice cream is loved by everyone in Kagoshima.
34:13This ice cream is loved by everyone in Kagoshima.
34:15I'm glad to see everyone eating this ice cream because it's delicious.
34:22I agree.
34:23Isuga-san.
34:24What's wrong?
34:25I like this ice cream very much.
34:27I bought this ice cream in my pocket.
34:29It's not a handkerchief.
34:30I bought this ice cream in my pocket.
34:32I bought this ice cream in my pocket.
34:34This ice cream is fashionable.
34:36This ice cream is fashionable.
34:38When will this ice cream come out?
34:40This ice cream will not come out.
34:42Is this ice cream only in the first place?
34:45Yes.
34:48How was this ice cream?
34:49This ice cream reminds me of my childhood.
34:52This ice cream reminds me of the time when I took a rose thorn and put it on the tip of my nose.
34:58Why did you do that?
35:02We called it a triceratops.
35:04I thought it was a rhino.
35:07How was this ice cream?
35:09This ice cream is very simple.
35:11I have never eaten this ice cream.
35:14I want this ice cream to be sold at a convenience store.
35:17I want this ice cream to be sold at a convenience store.
35:19This ice cream is refreshing.
35:21I don't feel guilty even if I eat this ice cream while I'm on a diet.
35:24It's nice to have an old-fashioned ice cream in my hometown.
35:28I'm from Gunma Prefecture.
35:30I only have a Haagen-Dazs factory.
35:32You are mean.
35:35You are mean.
35:37You only have a Haagen-Dazs factory.
35:39There are only three Haagen-Dazs factories in the world.
35:42I only have a Haagen-Dazs factory in Gunma Prefecture.
35:44That's amazing.
35:46That's amazing, but I don't like it.
35:48I like this ice cream.
35:50I don't like Haagen-Dazs.
35:52I don't like Haagen-Dazs.
35:54He is a man.
35:56Speaking of the promise of this program.
35:59I don't usually eat this much ice cream.
36:05When the staff announced the shocking fact, the people were surprised.
36:10People all over Japan have never eaten a bento box of Torihei.
36:13Why?
36:15That's amazing.
36:17Have you ever eaten a bento box of Izakaya Risume?
36:19Yes, I have.
36:21It's very delicious.
36:23Is it cheap?
36:24No, it's not.
36:26Do you come from Kansai?
36:27No, I come from Sendai.
36:29I don't think so.
36:31The common sense of the people only comes out when it collapses.
36:36Discovering the cry of a pure soul.
36:40The common sense of the people only comes out when it collapses.
36:43KENMIN's Pure Reaction.
36:48First of all, KENMIN's Pure Reaction.
36:51What is it?
36:53In general, the one chorus of a song is of course number one and number two.
37:00When I asked KENMIN,
37:03he said it was number one.
37:05It was number one.
37:07It was number one.
37:09Yes, it was not number one or number two, but number one and number two.
37:14The shocking fact was revealed.
37:17So, the people all over Japan confirmed that it was not number one or number two.
37:28What?
37:30What's wrong?
37:32I don't have it.
37:33I don't have it.
37:34You don't have it?
37:35In addition, they confirmed the prediction of the smartphone.
37:39I don't understand.
37:42I don't have it.
37:45I give up.
37:46I don't have it.
37:47I give up.
37:48I don't have it.
37:50He opened his eyes and raised his white flag.
37:54Next, KENMIN's Pure Reaction.
37:59Speaking of chawanmushi, it is a traditional Japanese dish with ingredients such as kamaboko and chicken.
38:09However,
38:10Chawanmushi is ready.
38:13The chawanmushi that TOTTORI KENMIN loves is
38:17a large amount of glass noodles from the egg.
38:23It looks delicious.
38:24It is common sense for TOTTORI KENMIN to put glass noodles in the ingredients.
38:29No, no.
38:31I don't think so.
38:33He made a promise.
38:37I've never seen glass noodles in chawanmushi.
38:40I have one more question.
38:42Is there any place in 47 prefectures where glass noodles are not included?
38:48No.
38:49What?
38:50There is almost none.
38:51No.
38:52What do you put in glass noodles?
38:57I put in salad.
38:59I see.
39:00I also put in CHA-PU-CHE.
39:01CHA-PU-CHE?
39:04CHA-PU-CHE.
39:05CHA-PU-CHE?
39:06CHA-PU-CHE?
39:08CHA-PU-CHE?
39:09I don't know.
39:11He made a mistake.
39:14Next, KENMIN's Pure Reaction.
39:19You all know about ORIZURU.
39:24However, KENMIN said.
39:28It's like ONZURU and MENZURU.
39:31What?
39:32What?
39:33The wings are open like this.
39:34Is it a male?
39:35Yes.
39:36The male is a male and the female is a female.
39:42In KOCHIKEN, there is no ORIZURU.
39:45There is a female ORIZURU.
39:50He made a promise.
39:54Does ORIZURU have the concept of a male and a female?
39:56It's like this before you die.
39:59It's all over Japan.
40:03In addition, KENMIN found a female ORIZURU.
40:07It's a female ORIZURU.
40:12This is a female ORIZURU.
40:16It's a female.
40:17I thought it was a female.
40:20I don't care.
40:25I don't care.
40:28It was a lesson.
40:32Next is the pure reaction of Kyoto residents.
40:36Speaking of LANDCELL.
40:39Various variations are popular recently.
40:43This is the standard of elementary school students living around UJI.
40:47This is cute.
40:48It's called LANRICK.
40:51It's made of nylon and is very light and durable.
40:55It's a must-have item for Kyoto kids.
40:59This is the first LANDCELL for elementary school students living around UJI.
41:03All elementary school students in Japan have this.
41:07Is that so?
41:08That's right.
41:16This is the first LANDCELL for elementary school students living around UJI.
41:21There is a LANDCELL.
41:25Can I open it?
41:26Please.
41:27How can I open it?
41:30I don't know how to open it.
41:33I don't know.
41:35All elementary school students in Japan have this.
41:39Is that so?
41:40That's right.
41:41It's my first time.
41:45This is the first LANDCELL for elementary school students living around UJI.
41:49It's amazing.
41:50I've never had a chance like this.
41:52The commemorative photo shoot begins.
41:55I'm glad.
41:57I'm glad, but I didn't get it.
42:00I'm glad, but I didn't get it.
42:04I was a little disappointed.
42:07Next is Miyagi Prefecture's pure reaction.
42:11I'll eat it.
42:13This is YISHINOMAKI YAKISOBA.
42:15YISHINOMAKI YAKISOBA looks ordinary.
42:19He stir-fried the brown yakisoba noodles with pork and vegetables.
42:24He put a lot of bonito and dried sardine broth instead of sauce.
42:30This is a seafood-flavored yakisoba with a strong taste of broth.
42:35He ate the yakisoba with a strong taste of fish.
42:41He ate a lot of white rice.
42:44This is the rule of the prefecture.
42:48Here is his usual promise.
42:53I've never heard of a yakisoba with a strong taste of broth.
42:57I don't have enough material.
43:00If you look it up, you'll find it right away.
43:03This is my first time.
43:05I'm sorry.
43:07It's difficult to escape from your own knowledge.
43:11This is my first time growing up in Japan without knowing it.
43:15This is my first time growing up in Japan without knowing it.
43:19He taught me the importance of knowing.
43:23It was a pure reaction.
43:26His father was the best.
43:30I'm sure you've been surprised by my family.
43:35Tomoshika, do you have anything?
43:37This is a fermented seasoning.
43:40This is HISHIO.
43:43It looks like miso.
43:45I put it on cold yakisoba.
43:47I eat it like MOROKU.
43:50When I went to Tokyo, I was asked what HISHIO was.
43:53I thought it was only for Ehime.
43:56Meri, do you have anything like that?
43:58When I was in elementary school, I took attendance.
44:02When I took attendance, I said,
44:04Hi, I'm fine.
44:07I recently learned this.
44:10When I was sick, I said,
44:12Hi, I'm sick.
44:14I reported it as a health check.
44:17When I was called TANUKA,
44:19TANUKA said,
44:21Hi, I'm small.
44:23It doesn't change.
44:25What about elementary school and junior high school?
44:27I didn't go to junior high school, so I don't remember.
44:29I'm sorry.
44:31Please be careful.
44:33Do you have ENCOPA?
44:35I have it only in Osaka.
44:38I don't think everyone has it.
44:41When the NISHIKAWA FAMILY walks in Osaka,
44:43everyone says,
44:45Don't lower your head.
44:47You're a man.
44:49If we raise our heads,
44:51we'll be shot.
45:03I'm sorry to say this again.
45:05It's a punishment.
45:07I think toast is the best.
45:12Do you think it's beautiful?
45:14Yes.
45:15Which one?