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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's common for people in Ehime Prefecture to eat a large amount of chicken skin without sharing it.
03:38This is the time of blessing.
03:41This is delicious.
03:44Is this different from YAKITORI at all?
03:46This is completely different.
03:47This is different from YAKITORI at all.
03:49Is this different from YAKITORI at all?
03:50This is a little sweeter.
03:52This is different from YAKITORI at all.
03:55I was surprised when I got a skewer.
03:57What is this?
03:58This is YASAKI.
04:04This is a YAKITORI with a skewer.
04:09Isn't YAKITORI YAKITORI without a skewer?
04:15Isn't YAKITORI YAKITORI YAKITORI without a skewer?
04:18I don't think so.
04:20Is that so?
04:21I don't think so.
04:25Even if it's stuck in the mouth, it's grilled with an iron plate.
04:28Yes, it's grilled with an iron plate.
04:31The surface of the grill is a little burnt.
04:34The surface is a little burnt.
04:37The inside is soft.
04:39The outside is crispy and the inside is soft.
04:45It's a YAKITORI shop, but there's no smoke.
04:51The owner is surprised.
04:54Can you show me the iron plate?
04:57There is a huge iron plate instead of charcoal.
05:02Do you grill YAKITORI with this?
05:04Yes, I grill YAKITORI with this.
05:07Don't you grill YAKITORI with charcoal?
05:09I don't grill YAKITORI with charcoal.
05:10I grill YAKITORI with IMABARI.
05:12I see.
05:13I see.
05:16I grill YAKITORI with IMABARI.
05:18The rule of IMABARI YAKITORI is to grill YAKITORI with an iron plate instead of charcoal.
05:25There is a secret to how to grill YAKITORI with an iron plate.
05:31The next moment he put the skin of a local chicken.
05:37The iron plate is 2 kg and the temperature is 3 degrees Celsius.
05:42The oil is pushed out of the skin and it is fried.
05:46The chicken is grilled quickly.
05:48The oil remains in the skin and is delicious.
05:53It's good that the chicken is grilled quickly.
05:54Charcoal-grilled chicken has a soft texture due to the effect of infrared radiation.
05:59The oil is removed and the chicken is light.
06:02IMABARI YAKITORI is grilled with a high-temperature iron plate and 2 kg of weight.
06:07The chicken is grilled quickly and the skin is delicious.
06:11The chicken is also crispy.
06:14The chicken is grilled quickly and the skin is delicious.
06:17Eat the chicken quickly and go to your sister.
06:22The special sauce has a sweet taste.
06:27Turn the iron plate quickly.
06:29The crispy and juicy IMABARI YAKITORI chicken skin is completed.
06:38And of course the iron plate with skewers.
06:42The skin is also pressed and grilled.
06:46The surface is crispy and the inside is juicy.
06:49This is the IMABARI style.
06:52I go to another YAKITORI shop.
06:56This is also a hot iron plate with a lot of weight.
07:01About half of the YAKITORI shops in the city provide skewers-style YAKITORI.
07:10All the people in the city are eating YAKITORI with sauce.
07:18Do you eat YAKITORI with salt?
07:20We don't eat YAKITORI with salt.
07:22The sauce is the signboard of the shop.
07:25We make YAKITORI and eat it.
07:29YAKITORI with sauce is IMABARI YAKITORI.
07:31In TOKYO, people say that salt is more common.
07:35I'm not stupid.
07:38Is that so?
07:41IMABARI YAKITORI.
07:43It is common for people in the city to eat IMABARI YAKITORI with sauce.
07:48You can choose salt.
07:50However, for some reason, people are obsessed with sweet sauce.
07:55KISAMOTO.
07:58I don't use salt.
08:00New information from the people of Ehime.
08:04If you eat only sweet sauce, you won't get tired of it.
08:07I use a washing machine.
08:10What is a washing machine?
08:13There is a washing machine.
08:17There is a famous washing machine.
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.
08:31This is based on soy sauce and garlic.
08:35The washing machine uses a large amount of garlic and ginger.
08:39This is soaked in soy sauce for half a day.
08:43This is a salty taste.
08:45This is the best match for sweet fried chicken.
08:52How was IMABARI YAKITORI born?
08:56IMABARI YAKITORI was founded by Mr. GO MIDORI.
09:01I talked to Mr. NAKAGAWA, a 91-year-old chef.
09:07This is the style of IMABARI YAKITORI.
09:11This is the style of IMABARI YAKITORI.
09:15I thought about this style in 1936.
09:20I started this style.
09:23Did your father start this style?
09:26Mr. NAKAGAWA was eating in Osaka to open a restaurant.
09:31He saw him grilling meat on an iron plate.
09:36I took this to IMABARI YAKITORI.
09:39I was given a hint that I could use it for YAKITORI.
09:45I started this style.
09:48In IMABARI YAKITORI, charcoal-grilled YAKITORI was popular.
09:55IMABARI YAKITORI has a lot of chefs.
10:00It's a hassle.
10:02The waiting time is very short compared to charcoal-grilled YAKITORI.
10:08I think this style was popular with everyone.
10:13The style of IMABARI YAKITORI spread to many stores in IMABARI.
10:18Now it has spread to a girl's bar.
10:22This ZEBRA uses a frying pan instead of an iron plate.
10:27She just stir-fries the meat.
10:30She presses the skin of the chicken here.
10:33This is IMABARI YAKITORI with a lot of love from her mother.
10:39EHIME is a chicken lover.
10:42This is very delicious.
10:45She went back to SHINMIDORI.
10:51She went to a party.
10:54What is this?
10:56This is a YAKITORI shop.
10:59This is a KIDS PARADISE.
11:03What kind of gathering is this?
11:05This is a practice meeting.
11:09In fact, it is common for children to use YAKITORI shops at parties and farewell parties after practice.
11:18I went to a YAKITORI shop when I was over 20 years old.
11:22That's a waste.
11:25YAKITORI is an image of adult food.
11:29Then we are too mature.
11:32IMABARI's YAKITORI education was very good.
11:37This is IMABARI YAKITORI.
11:39The sauce looks delicious.
11:42I think children will also like this.
11:45Is IMABARI YAKITORI an iron plate?
11:49I usually don't eat YAKITORI with skin.
11:52I'm EHIME's MATSUYAMA.
11:54When I go to IMABARI YAKITORI, I eat YAKITORI with skin.
11:57This is a sweet and sour sauce.
11:59This has a lot of skin and meat.
12:01This has a lot of skin and meat.
12:05This looks delicious.
12:06This is very delicious.
12:07This goes well with alcohol.
12:09People who have never eaten YAKITORI will lose their lives.
12:14This is very delicious.
12:15There is no salt in this sauce.
12:18This is not salt.
12:20This is a special sauce.
12:21This is the only sauce I have ever tasted.
12:25This is a ginger and garlic sauce.
12:28This looks delicious.
12:29This has a strong taste.
12:31This has a lot of garlic.
12:33Is this different from fried chicken?
12:35This is fried chicken.
12:38But this has a strong taste.
12:40I'm irritated by the staff.
12:43IMABARI YAKITORI is a YAKITORI with skin.
12:47This is SHIN MIDORI's YAKITORI.
12:50This is very popular.
12:53This is chicken rice with a lot of skin.
12:57IMABARI YAKITORI is a YAKITORI with skin.
13:01This looks delicious.
13:03Ishizuka, you are the master of meat.
13:05I have never worked at a butcher shop.
13:08I want to eat YAKITORI as soon as possible.
13:10I eat YAKITORI from the skin.
13:14Is that so?
13:15I was told earlier.
13:17I heard that charcoal is used to remove excess oil.
13:21But there is no excess oil in YAKITORI.
13:24This is a way of thinking.
13:26Matsui DAISUKE is from Kyoto.
13:31Nice to meet you.
13:34I'm from Kyoto.
13:37I won the Kyoto City Sports Excellence Award and the Kyoto City Sports Nutrition Award.
13:41I won the WG award.
13:45I'm glad to meet you.
13:47How about YAKITORI?
13:48I'm a master of chicken.
13:51I often eat chicken.
13:54The reason is that YAKITORI has little fat.
13:58I have been to IMABARI.
14:00I have never eaten YAKITORI.
14:04Why?
14:05I was not invited to IMABARI.
14:09I'm a master of chicken.
14:12Have you ever heard rumors?
14:14No.
14:15So I really want to eat YAKITORI.
14:17Then you are not a chicken master.
14:21This is the first appearance.
14:23This is TEMIN from SAITAMA.
14:28I'm from SAITAMA.
14:31I think SAITAMA is almost TOKYO.
14:34How do you like IMABARI?
14:36I'm not good at IMABARI.
14:40I want to eat IMABARI.
14:42It looks very delicious.
14:43This is the third time.
14:45Today, all the comments that SEKI would say are not true.
14:49SEKI is quiet.
14:50Why did you make SEKI quiet?
14:55SEKI has something to say.
14:58What does SEKI not say?
15:00Towels are also famous.
15:01That's okay.
15:02YAKITORI is also famous.
15:05You didn't need a towel today.
15:07You may be the first person to say that today.
15:11This is delicious.
15:12This is delicious.
15:13This is delicious.
15:15After this, they will eat IMABARI YAKITORI.
15:24This is IMABARI YAKITORI.
15:27This time, they eat SHINMIDORI's leather, green onion and liver.
15:32You should dip it in the sauce.
15:34This sauce looks good.
15:37I eat this.
15:40This is delicious.
15:43This is delicious.
15:45The sauce and liver fat are sweet and spicy.
15:50This is very delicious.
15:51This sauce is also delicious.
15:54I eat this.
15:55I eat this.
15:56I eat this alone.
15:58This is delicious.
16:00I eat this.
16:02This is a quick mayonnaise.
16:04This is a quick mayonnaise.
16:07I'm going to try the leek as well.
16:11There's a lot of sauce on it.
16:13Wow, look at the shape.
16:16It's good.
16:18The sauce is good.
16:21I want to drink sake.
16:25If you eat it with this, you'll want to eat it with this.
16:30That's right.
16:31You'll like this yakitori.
16:34The salt is good, but the sauce is really good.
16:38It's good.
16:40The sauce is good with the liver.
16:42The sauce is good.
16:44It's good.
16:46Are you the master's accomplice today?
16:49There was a car parked in front of me.
16:54If you think the sauce is a little strong, you can add yolk to it.
17:00That's good.
17:01It looks really good.
17:03I just imagined it.
17:05It's a taste that both children and adults love.
17:09It's good for children to come and it's good for drinking.
17:13I want you to put it in a Tokyo yakitori restaurant.
17:17I think it's the best way to eat the skin.
17:20I really want to eat rice.
17:24The salt is good.
17:26I think I can eat two cups.
17:29And if you have a little sake.
17:31Is this beer?
17:32What do you like?
17:34I like Japanese sake.
17:36I also like white wine.
17:39I like everything.
17:42What about you, TENKOBA?
17:43I heard a rumor.
17:45There is a bird with a lack of skin in Iwamari.
17:51A bird with a lack of skin?
17:53I like the skin so much that I can't eat it.
17:57You have to eat the skin.
17:59Do you know why this is a legend?
18:02How about you, SEKI?
18:04It's small, easy to eat, and has a good taste.
18:06It's the best for drinking.
18:08It's a little boring, but it's good for talking.
18:11I can eat one or two dishes.
18:14I don't have any comments as a debut character today.
18:18What's wrong?
18:19I'm a glasses character.
18:24I can't stop sweating.
18:27Next, we will enter the antenna shop in the city.
18:32This is an item that the people of the prefecture are proud of.
18:36Don't you know HIKANINJI?
18:38That's a problem.
18:40The people of the prefecture are proud of their faces.
18:45This is an item that the people of the prefecture are proud of their faces.
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 their faces.
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?
19:30I've never been there.
19:35I often go back to Kagoshima.
19:38I bought a lot of food in my hometown.
19:41So I invited a powerful assistant.
19:44It's the wind.
19:45I'm sorry.
19:48Good morning.
19:53I'm MAEZONO from Satsuma, Kagoshima Prefecture.
19:56It's been a long time.
19:58He is MAEZONO MASAKIYO from Satsuma, a former Japanese soccer representative.
20:04He is a senior at the famous Kagoshima, the home of MATSUI.
20:10He is a legendary dribbler and has led the soccer world.
20:16He became the ambassador of Satsuma in 2016.
20:23What's your name, YUKI?
20:26I'm Satsuma ambassador from Kagoshima Prefecture.
20:30I'm Satsuma ambassador from the prefecture.
20:33I'm Satsuma ambassador from the prefecture.
20:35I haven't heard anything from the prefecture.
20:37I haven't heard anything from the prefecture.
20:40Why do you think you are not appointed by the prefecture?
20:43It's because I'm a Japanese.
20:47Satsuma is famous in Kagoshima.
20:53In the season of Satsuma, there are a lot of sweet potatoes.
20:56There is also a line-up of Kagoshima gourmet food.
21:02There is also a line-up of Kurobuta.
21:06There is also a line-up of Kastadon.
21:10There is also a line-up of Kurobuta.
21:16There is also a line-up of Kurobuta.
21:23This is the best 5 of Kagoshima gourmet food.
21:31This is the 5th place.
21:33What did the ambassador lock on first?
21:38This is it.
21:40This is Satsuma-age.
21:42You can eat Satsuma-age in Tokyo.
21:44But Satsuma-age in Kagoshima is completely different.
21:47I've never seen this kind of Satsuma-age in Tokyo.
21:52In Kagoshima,
21:54there is a shop called ARIMURA.
21:58They sell more than 10 kinds of Satsuma-age from Kagoshima every day.
22:04First of all, the taste is different.
22:07It's a little sweet.
22:09Is it really sweet?
22:10It's sweet.
22:12Basically, all the seasonings are sweet.
22:14Soy sauce, mirin, and other seasonings are sweet.
22:19Actually, Satsuma-age in Kagoshima
22:23uses a lot of sugar and sweet sake.
22:30It's sweeter than I imagined.
22:33In addition, there are many kinds of Satsuma-age,
22:39such as Satsuma-age with sweet sweet potato,
22:43and vegetables with kelp and bean sprouts.
22:47To be honest, it's completely different.
22:49Is it that different?
22:50It's completely different.
22:52It's like Messi and me.
22:54It's that different.
22:56It's completely different.
22:57It's very different.
22:59That's right.
23:01He said it himself.
23:02The 4th place.
23:04Isn't this amazing?
23:06This is it.
23:07I'm so happy.
23:08Getan-ha.
23:14The 4th place.
23:18Isn't this amazing?
23:20This is it.
23:21I'm so happy.
23:22Getan-ha.
23:23Getan-ha.
23:24Getan-ha.
23:25This is also sold in Tokyo.
23:28I'm so happy.
23:30This is a snack I bought at a local supermarket.
23:32That's right.
23:33This dough has a lot of sugar and sweetness,
23:37but it's well-kneaded.
23:39The edge is like a crack.
23:42That's right.
23:43It's like a crack.
23:45I'm so happy.
23:46Is it really that famous?
23:47It's very famous.
23:48It's very famous.
23:49Everyone knows it.
23:50So, the manager was called urgently.
23:54My name is Maesono, the manager.
23:58Are you Ibusuki?
23:59Yes, I'm Ibusuki.
24:01My name is Maesono, too.
24:03Yes, we already know.
24:05We already know.
24:07Getan-ha.
24:08This is popular.
24:10We love it.
24:12I doubt it.
24:13It's plain.
24:14This is a specialty of TEPPAN.
24:16This is the most popular among our snacks.
24:19The most popular?
24:21I'm sorry.
24:22I made a mistake.
24:23What is Getan-ha that they love?
24:26The dough is made of wheat flour,
24:29Kagoshima's specialty, brown sugar.
24:31It's thinly stretched and baked.
24:34It's a triangle-shaped dough with the origin of the name, Getan-ha.
24:40The sweet dough is dipped in the sea of brown sugar.
24:44It's very sweet.
24:46It's a sweet dessert that goes well with tea.
24:50There's another reason why it's popular.
24:54We can't help it.
24:56We have to sing in the commercial.
24:59We have to sing in the commercial.
25:01We have to sing in the commercial.
25:02We have to sing in the commercial.
25:04This is the commercial that the residents of the prefecture can sing 100%.
25:09Getan-ha from Nankai-do.
25:12Getan-ha from Nankai-do.
25:14Getan-ha from Nankai-do.
25:20It's been running for over 40 years.
25:22It's a catchy commercial.
25:25It's a taste of the heart that is loved by people of all ages.
25:30The third place.
25:32Here it is.
25:34This is it.
25:36Yukirin, this is it.
25:39I didn't know it was here.
25:41Katsuo-no-Hanagawa.
25:43This is delicious.
25:46I've never seen this before.
25:51This is famous in Matsurazaki.
25:56This is the belly part of the bonito.
25:59This is the part with a lot of fat.
26:02Katsuo-no-Hanagawa, which has a share of 70% nationwide, is famous in Kagoshima Prefecture.
26:07Maezono-san is pushing for Katsuo-no-Hanagawa.
26:12Because it has a lot of fat and is not suitable for the processing of bonito, it is usually cut off.
26:20Since there is little amount that can be taken from one piece, it is rarely sold outside the prefecture.
26:26The fat is delicious and has a rich taste like tuna.
26:32When you grill it, the fat comes out and the aroma comes out.
26:37Even now, when I go home, my mother always serves it.
26:41When it comes to soccer, it's Hidetoshi Nakata.
26:46He rarely appears on TV.
26:49That's why it's so rare.
26:522nd place.
26:54Here, the two people's body sensors react.
27:00I love it.
27:02There is such a thing.
27:05It's a peanut tofu.
27:08It used to be sold at the airport.
27:10This is a local flavor that is only sold at local supermarkets.
27:15What kind of food is it?
27:17It's not just normal tofu.
27:18It has peanuts mixed in it.
27:21It's soft because it contains agar.
27:24It's elastic.
27:26What is the peanut tofu that won the hearts of the two ambassadors?
27:31Instead of soybeans, it is a super-local food that is made by adding Rakkasei, a specialty of Kagoshima, sweet potato starch, and agar.
27:43Rakkasei has a great flavor, 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.
28:01He is a super by player who is active in all situations.
28:06Finally, the first place.
28:10What did the two people choose as the first place?
28:13Yes.
28:14First place.
28:15There is no doubt.
28:20Finally, the first place.
28:23What did the two people choose as the first place?
28:27The first place.
28:28This is the only one.
28:29Yes.
28:30This is it.
28:31Yes.
28:32First place.
28:33There is no doubt.
28:34Jam.
28:35Jam.
28:36Jam.
28:37This is beautiful.
28:40I met this.
28:42I'm glad.
28:44The ice cream in this retro package is the first place.
28:50Is it okay?
28:52This is the first place.
28:54We were excited when we saw this in Kagoshima.
28:58We were surprised when we saw this in the prefecture.
29:02The two people who made this jam are SEIKA FOOD, a representative food manufacturer in Kagoshima.
29:12Jam Monaca, which has been manufactured since 1961, is a big hit ice cream that sells 1.5 million colors a year.
29:21The contents are red jam as the name suggests.
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 are in the hearts of all the people of Kagoshima.
29:54It's been 20 years since I ate the taste of youth, Jam Monaca.
29:58Wow, it's nostalgic.
30:01It's delicious.
30:03Wow, it's delicious.
30:04It's delicious.
30:05Just by eating it, I remember that time.
30:09I remember.
30:10When I was in the second grade of elementary school, I danced in front of everyone.
30:16That's when I found my dream of becoming an idol.
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 your day today?
30:30Yukirin is the ambassador of tourism in Kagoshima.
30:36I'm the ambassador of Tatsumasen, but I think I took a step forward.
30:40I think I took a step forward.
30:41I think I took a step forward.
30:42I think I took a step forward.
30:43I think I took a step forward.
30:44I think I took a step forward.
30:45Then, Ms. Kashimaki, what kind of recommendation would you give to Tatsumasen?
30:49Well, that's a little...
30:51What's wrong?
30:53You can do that yourself.
30:55I can't take care of that much.
30:57I'm sorry.
30:59Yukirin, how was your day with Mr. Maezono?
31:02If I had a chance, I'd like to be the ambassador of Kagoshima.
31:06But I've been cut off a lot.
31:09That's right.
31:10There are about 10 more soccer episodes.
31:14Ms. Matsui is a junior in Kagoshima.
31:17She's a senior.
31:18She's a senior.
31:19She's a senior.
31:20She's a senior.
31:21But I've only seen things I've never seen before.
31:24She's a low-class.
31:25She's a low-class.
31:26She's a low-class.
31:27This is the most famous snack.
31:31It's sold in supermarkets.
31:33It tastes like brown sugar.
31:37But it's also light.
31:40The edge is soaked in brown sugar.
31:43The inside tastes a little like brown sugar.
31:46And what about Harakawa of Katsuo?
31:50I heard that it's used for sake.
31:54It's put in a bar.
31:56Ms. Maezono said that if you put lemon on it,
32:01it will be refreshing and delicious.
32:04That's the best.
32:06That's the best.
32:07I have a friend from Makurazaki.
32:09He's famous for Katsuo.
32:11I got it every time and ate it.
32:14It's really delicious.
32:16And the first place is in the jam.
32:18But I 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 a 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 pleasure of mayonnaise?
32:57The first place is in the jam.
33:04It's three pieces.
33:06It feels good.
33:08There is red inside.
33:11It came out.
33:13That's great.
33:15Let's eat.
33:16Let'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.
33:33It's really delicious.
33:34The vanilla 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 delicious.
33:52I want this ice cream to be sold all over the country.
33:54I agree.
33:55I want to go back to elementary school 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.
34:15I'm glad to see everyone eating this ice cream.
34:21I'm really happy.
34:23Isuga-san.
34:24What's wrong?
34:25I liked this ice cream so much that I put it in my pocket.
34:29It's not a handkerchief.
34:30I put it in my pocket.
34:32You put it in your pocket.
34:34This ice cream is fashionable.
34:36This ice cream is fashionable.
34:37This ice cream is cute.
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?
34:44Yes.
34:48Tomochika, how 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 tricolor tops.
35:04I was the last.
35:07Miri-chan, how was this ice cream?
35:09This ice cream is very simple.
35:11I've never eaten this ice cream.
35:13I want this ice cream to be sold at any convenience store.
35:17I want this ice cream to be sold at any 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, but I only have a Haagen-Dazs factory.
35:31That's mean.
35:34That's mean.
35:35That's mean.
35:36I only have a Haagen-Dazs factory.
35:38That's mean.
35:39There are only three Haagen-Dazs factories in the world, right?
35:40There are only three Haagen-Dazs factories in the world, right?
35:41That's mean.
35:42One of them is in Gunma Prefecture.
35:43That's mean.
35:44That's amazing.
35:46That's amazing, but I don't like it.
35:48I like this one better.
35:50I don't like this one better.
35:51Everyone hates me.
35:53He is a man.
35:56Speaking of the promise of this show.
35:59I don't usually eat this much ice cream in Japan.
36:02What?
36:05When the staff told him the shocking truth, the people in Japan said.
36:10People in Japan have never eaten a bento box of Torihei.
36:13Why?
36:15Because it's cheap.
36:17Have you ever eaten a bento box of Torihei?
36:19Yes, I have.
36:21It's delicious.
36:23Because it's cheap.
36:24No, I haven't.
36:25Do you usually eat a bento box of Torihei?
36:27I don't usually eat a bento box of Torihei.
36:28I don't think so.
36:29I don't think so.
36:30I don't think so.
36:31The common sense of the people in Japan only comes out when it collapses.
36:36I discovered the cry of a pure soul.
36:40The common sense of the people in Japan collapses with the usual promise.
36:43KENMIN's Pure Reaction
36:48First of all, KENMIN's Pure Reaction.
36:53Generally speaking, the chorus of a song is the first and second.
37:01KENMIN said.
37:04The first?
37:05The first.
37:06The first.
37:07The first.
37:08The first.
37:09Yes, it's not the first and second.
37:12It's the first and second.
37:14It's a shocking fact.
37:17Therefore, it is not said that it is the first and second in Japan.
37:22KENMIN confirmed it with Koujien.
37:28What did you say?
37:31What's wrong?
37:32Nothing.
37:33Nothing.
37:34Nothing?
37:35He also confirmed the prediction of the smartphone.
37:39I don't understand.
37:42It doesn't come out.
37:45I give up.
37:46No.
37:47No.
37:48I give up.
37:49No.
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 chicken and eggs.
38:09However,
38:10Chawanmushi is ready.
38:13The Chawanmushi that KENMIN is passionate about is
38:17a large amount of glass noodles from the egg.
38:23It looks delicious.
38:24It is a common practice of the people of Tottori to put glass noodles in the ingredients.
38:31This is not Chawanmushi.
38:33He conveyed his usual promise here.
38:37I've never seen glass noodles in Chawanmushi.
38:40I have another question.
38:42In 47 prefectures,
38:45are there only places where glass noodles are not included?
38:48No.
38:49What?
38:50No?
38:51No.
38:52How do you put glass noodles in Chawanmushi?
38:57For example, glass noodle salad.
38:58That's right.
38:59Or Chappuchee.
39:00Chappuchee?
39:03Chappuchee.
39:04Chappuchee?
39:05Chappuchee?
39:06Chappuchee?
39:07Chappuchee?
39:08Chappuchee?
39:09Chappuchee?
39:11He made a mistake.
39:14Next, KENMIN's Pure Reaction.
39:17KENMIN's Pure Reaction
39:19Speaking of the classic of origami,
39:21you all know it,
39:22origami.
39:24However, when KENMIN heard about it,
39:28It looks like a man's origami.
39:30What?
39:31What?
39:33The wings are so wide.
39:34Is it a man's origami?
39:35That's right.
39:36The man is a male.
39:41That's right.
39:42In Kochi Prefecture,
39:43besides the classic origami,
39:45there is a feminine origami.
39:50Here, he told us his usual promise.
39:54Is there no concept of male and female origami?
39:56Before I die,
39:57I'll do this.
39:59No matter how I do it,
40:00I'll do it all over Japan.
40:01I'll do it all over Japan.
40:03In addition,
40:04the female origami of KENMIN's classic origami
40:07is actually a sparrow origami.
40:10That's right.
40:11This is a sparrow origami.
40:12What?
40:14It's a female.
40:15I thought it was a male.
40:17Is it scary?
40:18It's okay.
40:19It's not a big deal.
40:23It's not a big deal.
40:26It was a lesson learned.
40:29Next,
40:30KENMIN's Pure Reaction
40:33Speaking of the classic origami,
40:36there are many kinds of origami these days.
40:38Various kinds of origami are popular these days.
40:42This is the classic origami of elementary school students living around Uji City.
40:47It's called Ran-Ryuk.
40:50It's made of nylon,
40:51so it's very light and durable.
40:54It's a must-have item for kids in Kyoto.
40:58So,
40:59we asked a third-year elementary school student, Uji Boy.
41:03All other elementary school students in Japan
41:05use this origami.
41:07Is that so?
41:08That's right.
41:10Ran-Ryuk
41:16This is Uji Boy, a third-year elementary school student.
41:18It's his first time to see a Ran-Ryuk.
41:21I have a Ran-Ryuk.
41:23What?
41:24If you don't mind...
41:25Can I open it?
41:26Go ahead.
41:27How can I open it?
41:30I don't know how to open it.
41:33I don't know.
41:35All other elementary school students in Japan
41:37use this origami.
41:39Is that so?
41:40That's right.
41:41It's my first time to see a Ran-Ryuk.
41:45This is his first time to see a Ran-Ryuk.
41:49It's amazing.
41:50I've never seen a Ran-Ryuk like this.
41:52The commemorative photo shoot begins.
41:55I'm glad.
41:57I'm glad, but I didn't get one.
42:00I'm glad, but I didn't get one.
42:02I'm glad, but I didn't get one.
42:04I'm a little disappointed.
42:08Next, let's see Miyagi Prefecture's reaction.
42:12Here you go.
42:13This is Yakisoba with stone roll.
42:15It looks delicious.
42:16It looks like ordinary Yakisoba with stone roll.
42:20They stir-fry brown Yakisoba noodles with pork and vegetables.
42:24They don't put sauce on it.
42:26They put a lot of bonito and dried sardine stock.
42:31It's a seafood-flavored Yakisoba with a strong taste of stock.
42:35They eat a Yakisoba with a strong taste of fish.
42:38They eat a Yakisoba with a strong taste of fish.
42:41They eat a Yakisoba with a strong taste of fish.
42:44It's a tradition of the prefecture.
42:48Here is their usual promise.
42:53I've never heard of a Yakisoba with stock.
42:56I don't have enough material.
42:58What are you talking about?
43:00If you look it up, you can find it easily.
43:02I've never heard of a Yakisoba with stock.
43:05I'm sorry.
43:06It's difficult to escape from the middle of your knowledge.
43:11I've never heard of a Yakisoba with stock.
43:15I've never heard of a Yakisoba with stock.
43:19He taught us the importance of knowing.
43:23It was a very pure reaction.
43:26The last father was the best.
43:30I'm sure you've been surprised by the fact that it's only in our prefecture.
43:35Tomoshika, do you have anything?
43:37I think it's called fermented seasoning.
43:40It's called Hishio.
43:43It looks like miso.
43:45I put it on top of cold yakisoba.
43:47I eat it like Morokyu.
43:50When I went to Tokyo, I was asked what Hishio was.
43:53I thought it was only Ehime.
43:56Meri, do you have anything like that?
43:58When I was in elementary school, I took attendance.
44:02When I took attendance, not only hi, but also hi, how are you?
44:06Do you say that?
44:08I recently learned this.
44:10If you have a cold, say hi, I have a cold.
44:13Do you announce it?
44:15It's a health check.
44:17Really?
44:18If you say hi, Tanaka will say, yes, I'm small.
44:23It doesn't change.
44:25What about elementary and junior high school?
44:27I didn't go to junior high school, so I don't remember.
44:29I'm sorry I didn't go to junior high school.
44:31Please be careful.
44:32It's a health check.
44:33Do you have anything like that?
44:35I have something only in Osaka.
44:38What is it?
44:39I think it's the same for everyone.
44:41When the Nishikawa family walks around Osaka,
44:43they all bow their heads at the end.
44:45Isn't that a priest?
44:48We bow our heads at the end of the toast.
44:51It's strange.
45:03I'm sorry to say this again.
45:04It's a punishment.
45:07I think the toast is the best.
45:12Do you think it's beautiful?
45:15Which is it?
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