水野真紀の魔法のレストラン 2025年4月2日 #967「結局コレがうまい！関西茶色グルメ」
#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
Category
📺
TVTranscript
00:00In tonight's magic restaurant, we have 8 delicious Kansai-style brown gourmet dishes.
00:08And a magical brown dessert that's been waiting for about 2 years.
00:12Waiting for 2 years?
00:17And a brown set meal that's too big to eat in one sitting.
00:21It's so good!
00:25They say it's a must-eat, but the brown gourmet is the best.
00:32There's no one I don't like, right?
00:34I like pizza.
00:36I love curry, so I go around eating curry.
00:43Kansai-style brown gourmet.
00:45First, the four brown things.
00:47Dance.
00:49We're going to investigate...
00:51Hello! We're Batteries!
00:53Thank you!
00:56Last year's M-1 Gym Nation, Batteries.
01:00What do they have to say?
01:02How to change your name?
01:04I don't need that. I'll throw it away right away.
01:07I don't even remember my name.
01:09The ace's stupid character is the highlight.
01:13Actually, this is the first time in his life he's been on a TV show.
01:17I wonder if the ace will be okay.
01:19Today, we're going to eat brown gourmet food.
01:22I love brown gourmet food.
01:24Even if I know I shouldn't eat fried food, I'll eat it.
01:28I don't eat vegetables at all.
01:30That's the kind of life I'm living.
01:32That's the kind of life you're living?
01:34Yes.
01:35He's an idiot.
01:37Morimuchi City, a bed town adjacent to Osaka City.
01:42There's a popular brown gourmet restaurant here.
01:46I go there once or twice a week.
01:49When I want to eat this,
01:51and when I want to eat that.
01:53When I want to eat them together, I go there.
01:56I wonder what it is.
01:58Thank you for waiting!
02:01What is it?
02:02It's brown!
02:04Thank you!
02:06Wow!
02:07Here it is.
02:09The whole plate is brown.
02:11This is what it looks like.
02:14Mabo Curry
02:16Mabo Curry is a popular dish.
02:19Mabo Curry is a mixture of Mabo Tofu and curry.
02:25The Mabo paste is spicy.
02:29The spiciness is different.
02:30On the other hand, the special curry sauce is sweet.
02:34Curry is sweet.
02:36Pork, meat, leek, and tofu are added.
02:39When it's cooked, it's done.
02:41I wonder what it tastes like.
02:43Mabo Curry is a mixture of spicy Mabo Tofu and sweet curry.
02:47It's a sweet and spicy brown gourmet dish.
02:51I can't imagine what it tastes like.
02:55How is it?
02:56Can you eat it, Ace?
02:59It's too good.
03:00The curry itself is sweet.
03:02The spiciness of the Mabo paste is good.
03:05It's good.
03:06It's Mabo Curry.
03:08I shouldn't say this,
03:10but I've seen this before.
03:12I've never seen it before.
03:14I thought it would be more surprising.
03:16I'm sorry.
03:17I'm sorry.
03:18It's still brown.
03:20We still have two toppings.
03:23It's still brown?
03:25You can still eat it.
03:27Can you put black soil on it?
03:30I can't.
03:35It's brown.
03:36I'm sorry.
03:37I'm sorry.
03:38I'm sorry.
03:40Cheese croquette.
03:43Chicken Nanban.
03:46If you put these two toppings,
03:48you can make a browner Mabo Curry.
03:52That's amazing.
03:55Actually, Chicken Nanban Curry is a local dish of Miyazaki Prefecture.
04:00This shop specializes in Chicken Nanban Curry.
04:06I see.
04:08Chicken Nanban and Cheese Croquette are the most popular toppings in this shop.
04:14They won the gold medal at the Grand Prix.
04:20I'll eat Nanban.
04:30This is amazing.
04:31You put too much in your mouth.
04:33I can't speak.
04:34I put too much in my mouth.
04:38I can't speak.
04:39You put too much in your mouth.
04:41I can't speak.
04:43I can't speak.
04:44First, marinate the chicken for three and a half minutes.
04:49Then, marinate it for one more minute and a half.
04:53By marinating it twice, the outside will be crispy and the inside will be juicy.
04:58Then, add sweet and sour sauce made from bonito.
05:04The combination of the umami of the soup stock and the spicy roux is excellent.
05:09The croquette is wrapped in a large amount of cheese and potatoes.
05:16At first, it smells like Mabo.
05:20It goes well with it.
05:21The sweetness of the curry is just right.
05:24Mabo's bitterness and umami.
05:26I feel like I can eat it all.
05:28I'm getting hungry.
05:31The more you eat, the more you get hungry.
05:34This is amazing.
05:35Chicken Nanban is delicious.
05:38I love Chicken Nanban.
05:39I love Chicken Nanban, curry and Mabo Tofu.
05:43It's a dream.
05:44The inside is a fool.
05:48The inside is a fool.
05:49Who is a fool?
05:52It looks big.
05:54It's amazing.
05:56The sweetness of the curry, the spiciness of Mabo, the sourness of Chicken Nanban, and the texture of the croquette.
06:03It's a dish that can be enjoyed to the end.
06:10I can eat it.
06:11It's amazing.
06:12It's finished.
06:14Thank you very much.
06:17It's a very easy-to-eat dish.
06:19Is this the best gourmet location?
06:22It's the best.
06:25Next is the revolution of shellfish in 369 stores in Niigata.
06:32Who will investigate?
06:34Who is it?
06:35I'm Kunikazu Katsumata, who loves brown food.
06:38Nice to meet you.
06:40Katsumata Kunikazu appeared in a brown outfit this year.
06:46My favorite brown food is beef stew and hamburger.
06:50Tonkatsu with demi sauce is delicious.
06:54And the idol group I was in is CHA-CHA.
06:59I think they have something to do with CHA-CHA.
07:09I came to this store in Arashiyama.
07:14There are many seats in the store.
07:17What is the brown food they are looking for?
07:21This is brown food.
07:24Please look at the camera.
07:27Unagi is brown food.
07:30I often go to this store.
07:33This store is a chain store specializing in eel.
07:40In two and a half years, it has opened 369 stores nationwide.
07:47The number of stores is increasing.
07:49There are many stores.
07:53There are currently 63 stores in Kansai.
07:57It was delicious.
07:58The quantity is large and the price is reasonable.
08:03It was very fast, but it was delicious.
08:06I come to Arashiyama every time I come.
08:08The eel is delicious.
08:13It's fast.
08:17There is a difference between Ami, Joe, and Toku.
08:20The type of eel is different.
08:22Ami is a light eel with little fat.
08:26Joe is a large, juicy eel with a lot of fat.
08:31Toku is a deep-flavored eel.
08:37You can choose the eel you like.
08:40The eel is small in size.
08:44The cheapest eel is 1,600 yen.
08:48The average eel is half the price.
08:51Is this eel?
08:52This is eel.
08:53This is not a different eel.
08:57This is eel.
08:58This doesn't look like a crab.
09:01This is a proper eel.
09:03I ordered Joe's eel.
09:07I have to wait 5 minutes.
09:09I'm sorry to keep you waiting.
09:10It's fast.
09:115 minutes?
09:12This is Joe's eel.
09:18This is a metallic eel.
09:21This is dazzling.
09:27This is a cheap, fast, and delicious eel.
09:33This is a part of the eel.
09:36This is 2,900 yen.
09:39This is cheap.
09:42This is fast.
09:44This takes 40 minutes.
09:46Is this grilled eel?
09:48This is grilled eel.
09:50This is grilled eel.
09:58This is very delicious.
10:01The eel is steamed and grilled.
10:05The eel is plump.
10:07The oil on the eel is beautiful.
10:09When I put it in my mouth, it melts like cream.
10:12why?
10:14It's been 5 minutes, right?
10:16That's right.
10:17What does this mean?
10:18Can you call a craftsman?
10:21I don't have a craftsman.
10:23I'm scared.
10:25I'm scared.
10:29I can't call a craftsman.
10:36369 stores have been opened in two and a half years.
10:40There is a secret to the deliciousness of the eel.
10:46I don't have a craftsman.
10:49I'm scared.
10:51I'm scared.
10:54I can't call a craftsman.
10:57This is a three-year-old eel.
10:59This is a eight-year-old eel.
11:01This is a one-year-old eel.
11:05What does this mean?
11:09There is a secret to the deliciousness of the eel.
11:12I asked the president of the company to show me.
11:16There is no one here.
11:19How do you make delicious eel?
11:22This machine does the work of steaming and baking.
11:26Is this one?
11:27This is one.
11:28The steam is prepared in advance.
11:32After ordering, the eel is baked in this machine for 4 minutes.
11:40This is all set up.
11:42Even if you are a part-time worker, you can make delicious eel by pressing the button.
11:47It will be open in two days.
11:51This is a secret weapon that does everything from steaming to baking.
11:56Eels are processed overseas, so they are not sold to craftsmen.
12:01When the eel is baked, all you have to do is apply the sauce and serve it on a plate.
12:06This is the reason why the eel is popular.
12:15This is delicious.
12:17The sauce is not too much and it is not too sweet.
12:21This is perfect.
12:22The eel is not too soft and it is fluffy.
12:27You can make delicious eel in a short time with this secret weapon.
12:32That's right.
12:33Anyone can make delicious eel of the same quality.
12:36That's the strongest point.
12:38That's right.
12:39Did you originally work as a chef?
12:41No, I was an amateur chef.
12:44That's why you can do it.
12:46That's right.
12:47If you can do it, it's a great success.
12:49Thank you very much.
12:51I will give a quiz to the guest, Umika Kawashima.
12:55What kind of job did Yamamoto, who revolutionized the eel industry, originally do?
13:03I don't know.
13:05What kind of job did Yamamoto, who revolutionized the eel industry, originally do?
13:09I don't know.
13:11He was a fisherman.
13:15I see.
13:19What is the answer?
13:20He was a consultant for a franchise company.
13:23He helped me to open a chain store.
13:26He had nothing to do with it.
13:27He was a consultant for a franchise company.
13:32He helped me to open a franchise company.
13:36If you can do it, it's a great success.
13:38Thank you very much.
13:40That's great.
13:41With his long-established know-how, he can easily open a restaurant even for those who have no experience in restaurants.
13:51These two, who run Arashiyama, were originally sports instructors.
13:58That's great.
14:00Weren't you worried about opening a restaurant with two days of training?
14:03Actually, there is a LINE group for FC owners.
14:07There are about 700 people in it.
14:10The headquarters will share the necessary information.
14:14I see.
14:15The members who do the same thing exchange information and help each other.
14:19That's right.
14:20He was a consultant, so he had a lot of skills.
14:24It's not about competing with restaurants.
14:27It's about making restaurants a team.
14:29That's right.
14:31By the way, a chain store costs 3.5 million yen including the training fee.
14:36It's possible to prepare a restaurant for 10 million yen.
14:40How much do you think you can pay for 10 million yen?
14:43It depends on the time.
14:45It depends on the interest rate, too.
14:47That's right.
14:48Don't you do this at WINDOWS?
14:52There are many people who work part-time as entertainers.
14:55That's right.
14:57There are many people who come to the theater.
14:59That's right.
15:00There are many people who can work part-time.
15:02Let's do it.
15:06Why is brown food delicious?
15:10I asked Aya Sumiyama, a professor at Soai University, a culinary researcher who is familiar with ingredients and cooking methods.
15:18The reason why brown food is delicious is because there is a maillard reaction.
15:22That's right.
15:23What is a maillard reaction?
15:26It's a difficult word.
15:29Baked goods, hamburgers, meat, bread, cakes, and cookies all have a maillard reaction.
15:36A maillard reaction is a reaction in which amino acids and sugar are heated to brown.
15:42This reaction gives off a fragrant aroma and stimulates appetite.
15:47That's why brown food is delicious.
15:52In short, when food is baked, people feel more delicious.
16:01Next is a brown lunch that costs a lot of money.
16:07This is a residential area in Toyonaka City, Osaka.
16:12What is a brown lunch where customers line up in a place that is not underground?
16:18Let's investigate.
16:22Hello, I'm AI SAKAI of YOSHIMOTO SHINKEIKI.
16:26Today, I want you to wear plain clothes and make-up as plain as possible.
16:43I feel like I'm naked.
16:48I'm sorry.
16:49This time, I'm busy and embarrassed.
16:54I can't deal with customers in the store.
16:57AI, please report to me with this.
17:04Are you alone?
17:06I'm worried.
17:09Actually, it's okay to interview in this store.
17:14I can't deal with customers in the store because I'm busy and embarrassed.
17:18It's okay if you take a selfie with other customers.
17:24Let's start infiltration.
17:29First of all, I collect information from the customers in line.
17:35Do you know this store?
17:38I saw it on Instagram.
17:40What kind of food was on the menu?
17:43A lot of food.
17:46A lot of food.
17:51Hello.
17:54Do you often come here?
17:55This is the third time.
17:56Is this the third time?
17:58It's dangerous.
18:00It's dangerous.
18:01You might die.
18:02I might die.
18:04I might die.
18:08While I'm walking...
18:12This is the first seat.
18:14Thank you very much.
18:18It's a full seat.
18:23I check the menu.
18:27What's on the menu?
18:28This is what everyone asked for.
18:31It's a free lunch.
18:33I'm looking forward to what's on the menu.
18:39Excuse me.
18:42I'd like to have a free lunch.
18:46Be careful.
18:48I'm like a king.
18:51Are you all right?
18:53Are you all right?
18:55Isn't this 500 yen?
19:00I don't think so.
19:02I'd like to ask you a favor.
19:05Of course.
19:09This is the first seat.
19:14What kind of food is on the menu?
19:17It's dangerous.
19:19It looks dangerous.
19:21It's here.
19:29Look at this.
19:31Wait a minute.
19:33I can climb.
19:35How many dishes are there?
19:38That's great.
19:39They brought eight dishes and a large amount of rice.
19:43It's not a brown dish.
19:47It's not that expensive.
19:51It's a little expensive.
19:55This is 1,200 yen.
19:58It's not expensive at all.
20:02That's great.
20:04Excuse me.
20:10Are you all right?
20:13Wait a minute.
20:15Something scary is happening.
20:17I thought this was the end.
20:20It's brown.
20:22It's brown.
20:25I know the amount is strange.
20:28What is this?
20:30What is this?
20:38What is the most popular brown dish in Osaka?
20:46Don't make fun of me.
20:49It's a brown dish that fills the table.
20:52What is this?
20:53This is what it is.
20:57There are a lot of dishes.
21:00There are 10 dishes on the plate.
21:04This is a stir-fried pork.
21:06This is a fried fish.
21:09This is a fried bonito.
21:12This is a soup curry.
21:15There are more dishes on the plate.
21:21Is this a hamburger?
21:24I think so.
21:26What is this?
21:30Look at this.
21:32There are 14 dishes on the plate.
21:35There are three dishes on the plate.
21:38There are seven dishes on the plate.
21:40This is a rolled egg.
21:42There are six dishes on the plate.
21:45This is 1,300 yen.
21:47Each dish is one dish.
21:50The croquettes and fried fish are brown.
21:54This is a large meal for the students in the neighborhood.
22:00This is a small amount.
22:03This is 750 yen.
22:06This is cheap.
22:07What should I eat first?
22:09I think I'll eat this fried fish.
22:14I ate it in one bite.
22:16That's Ai.
22:17It has a strong taste.
22:19This fried fish is very delicious and crispy.
22:22What about the hamburger?
22:23This is too big.
22:25This is amazing.
22:28This looks delicious.
22:31This is delicious.
22:33All the dishes are delicious.
22:38This is not only a strong taste, but also a curry taste.
22:47This is fresh.
22:49I'm satisfied with brown food.
22:53But I can eat brown food again.
22:57I see.
22:58This is delicious.
23:00I think I'll eat this.
23:02She can afford it.
23:03Ai continues to eat her favorite brown food.
23:07But 30 minutes later.
23:11Excuse me.
23:15I'm sorry.
23:19Please give it to me.
23:21I understand.
23:22It's okay.
23:23I have a card.
23:25Can I take this home?
23:28Yes.
23:29Thank you very much.
23:31This is very good.
23:32This can be eaten for dinner.
23:35The remaining dishes can be taken home.
23:39Thank you for the meal.
23:41How was it?
23:45I'm out of breath.
23:46I lost.
23:47Did I lose?
23:50I can eat this for a while.
23:55Next is the second round of brown sweets.
24:01First is a reservation.
24:04Brown cake.
24:09I came to this shop in IZUMI, Osaka.
24:14It looks like a regular cake shop.
24:19Thank you for waiting for a long time.
24:21Thank you very much.
24:23Thank you for waiting for a long time.
24:25Thank you for waiting for a long time.
24:28Can I make a reservation for this?
24:31Thank you very much.
24:32I'll take a picture of it.
24:34Okay.
24:35I'm sorry.
24:36I'll wait for a month.
24:37What?
24:38I'll wait for a year and 10 months.
24:39That's right.
24:40It's been a long time.
24:41What?
24:42What do you mean?
24:44Actually, there is a brown cake that has been waiting for two years.
24:50Let's ask the person who actually got it.
24:54I waited for about two years.
24:56I know when I eat it, but when I put my mouth in it, it melts and disappears.
25:00It was very delicious.
25:01I made a reservation right away and waited for two years.
25:04Is this the second time?
25:05It's the second time.
25:06It's been a long time.
25:08I took a picture and counted the days.
25:11That's right.
25:12It's been a year and 10 months since February 7th.
25:15This is the last time.
25:16That's why you took a picture.
25:17I brought the picture I took last time back and forth and looked at it.
25:24I'm stupid.
25:26It's delicious.
25:27It's delicious.
25:30I want to eat it even if I wait two years.
25:32Moreover, this is the identity of the brown sweet that has been receiving repeated orders from all over Japan.
25:42What is it?
25:43This is a brown chocolate cheesecake for 2,500 yen.
25:48On the shiny top, there is an apricot jam that smells refreshing.
25:55Only the owner and his son are making it.
25:59It seems that he can't wait for two years because he doesn't have enough people, but there are other reasons.
26:06I use chocolate from France.
26:10This is a very expensive chocolate.
26:13If I make it every day, my shop will go bankrupt.
26:17That's a lot of money.
26:18That's right.
26:20That's why I only make 50 pieces a week.
26:24I see.
26:25Butter is used in the dough that uses French chocolate.
26:29And by adding a meringue that is almost twice as large as a normal cheesecake, it is baked fluffily.
26:36What does a two-year-old chocolate cheesecake taste like?
26:42Of course, the program staff couldn't get it, so they asked the two people who answered the interview earlier.
26:50Stop it.
26:52What's going on?
26:53They filmed him eating at home.
26:58It's a video.
26:59Wow, it's soft.
27:02Wow, it's fluffy.
27:09This is delicious.
27:11I can eat this for two years.
27:13On the contrary?
27:14I can eat it for 10 years.
27:15I wish I could eat it for two years.
27:18What a good parent and child.
27:21Let's eat the two-year-old chocolate cheesecake that I've been talking about since we had dinner together.
27:29It's a good idea.
27:42It looks delicious.
27:45It's delicious.
27:48It's soft.
27:50It doesn't taste too sweet.
27:51And the smell of chocolate is amazing.
27:53It's really delicious.
27:55It was worth waiting for almost two years.
28:00I'll make a proper reservation today and buy it two years later.
28:09They're all actors, aren't they?
28:11There's no such a good family.
28:15Chocolate cheesecake that you want to eat even if you wait for two years.
28:18They make a phone call from the store before you receive it.
28:21But sometimes this happens.
28:23If you remember, you'll get a call saying,
28:25Did you change your phone number?
28:28I forgot to make a reservation and I'm not tired right now.
28:33That's what happens.
28:34I can get in touch with the library.
28:37And this macro.
28:40I can't do this to a customer who made a reservation two years ago.
28:48Now, let's go to Kawashima Omika.
28:52It's been two years, so it's hard.
28:54What is it?
28:57What?
29:01Did you get a cavity?
29:05In two years?
29:06In two years.
29:08What's the answer?
29:10I can make a reservation for a customer who made a reservation two years ago.
29:18The current price is 2,500 yen.
29:22Two years ago.
29:30It was 2,500 yen.
29:33No matter how much the price goes up,
29:35It's a problem that you can only sell it at the price you made a reservation.
29:41I wonder what it tastes like.
29:43I wanted to bring it to the studio, but I had to wait two years.
29:46I couldn't bring it.
29:48But it's delicious.
29:51What?
29:52I've eaten it before.
29:55That's amazing.
29:56It's a gift.
29:58It's like a souffle.
30:00It melts in your mouth.
30:02At first, it's like a kale.
30:05Then the bitterness of the chocolate comes up.
30:08The chocolate is the main character.
30:09But it's a cheesecake.
30:10It's a very good sweet.
30:13It's like this.
30:15I want people who really like it to eat it.
30:17That's right.
30:18I want people who understand it to eat it.
30:22Next, it's a souvenir.
30:25Zeppin Parfait
30:28The shop is located in Nagaya, Rojiya.
30:32It's in Karahori, a city where time flows slowly.
30:36The shop was established in 1939.
30:38It's the main store of Ekuchiwa Karahori.
30:43It's a chocolate specialty store in Kansai.
30:47It's a unique shop where you can enjoy real European chocolate.
30:53What can you get at Ekuchiwa?
30:59It's too fast.
31:04It's too fast.
31:06What is it?
31:08Take a big bite.
31:10What is it?
31:13It's dangerous to take a big bite.
31:16In fact, even in normal business...
31:19It's too fast.
31:21It's too fast.
31:23It's too fast.
31:25It's too fast.
31:27What is he carrying?
31:29I was surprised at first.
31:31He ran and brought it to me.
31:33I was wondering what it was.
31:36I thought he was carrying something.
31:40It's heavy.
31:41He is carrying a chocolate parfait.
31:46Why is he in such a hurry?
31:51I wanted him to eat the chocolate before it hardens.
31:54He was in a hurry to eat it before it hardens.
31:57It hardens in 10 seconds.
31:59It's a hot topic on social media.
32:02It's a 10-second ice cream.
32:0410 seconds?
32:07The hot chocolate is cooled in the ice cream.
32:11After a while...
32:13It hardens in 10 seconds.
32:15It hardens in 10 seconds.
32:18He was in a hurry to eat it before it hardens.
32:23It's here.
32:25Is there anything wrong?
32:28He is putting Belgian chocolate on it.
32:32It contains 5% more milk than normal ice cream.
32:39Under the chocolate, there are various fruits such as chocolate jelly, apples, and pineapples.
32:47You can enjoy it until the end.
32:50He is particular about brown color.
32:58He is working on tempering.
33:01Tempering?
33:02Yes.
33:03He is in a hurry.
33:05It's not tempering.
33:07He is working on tempering.
33:09He is in a hurry.
33:11Cacao butter is contained in chocolate.
33:14It hardens in 10 seconds.
33:18By adjusting the temperature, the molecular structure of the chocolate is organized.
33:24Please talk to the item.
33:26He has a different mind.
33:29He talks without thinking about me.
33:34Tempering is the process of mixing chocolate and adjusting the temperature.
33:42By doing this, the chocolate becomes smooth and has a beautiful brown color.
33:49This is a chocolate parfait.
33:55He is in a hurry.
33:59He is in a hurry.
34:01He is in a hurry.
34:04This is delicious.
34:06He is in a hurry.
34:08He is in a hurry.
34:10He is in a hurry.
34:12He is in a hurry.
34:13How is it?
34:17I'm happy.
34:19This is like a fresh chocolate.
34:23This is delicious.
34:25I was surprised.
34:30Do you do this at the store?
34:32Yes, I do this every day.
34:34Is it different to temper here?
34:36I can't run with a steamer.
34:39This is difficult.
34:41Next, I will ask MAKI to do it.
34:46Please wait a minute.
34:48UJIERA is in a hurry.
34:50Is that so?
34:52Please look at it.
34:54Is that so?
34:56He is in a hurry.
34:59MAKI's challenge.
35:04Please do it.
35:08He is in a hurry.
35:12He is in a hurry.
35:16I'm afraid.
35:18Five more minutes.
35:25Are you okay?
35:27That was amazing!
35:29That was scary.
35:31How was Mr. Ujihara's run?
35:33It was great.
35:37I'll take that as a reference.
35:39Where?
35:41He's tall, so he's fast.
35:43What's the point of taking that as a reference?
35:47Next up is
35:49a new sensation, an adult pudding.
35:51This is from Kissa Lupra.
35:53It's brown.
35:55It's brown.
35:57Dark brown.
35:59It's brown.
36:01It's a nostalgic atmosphere.
36:03Kissa Lupra.
36:05Lupra pudding
36:07has a different flavor.
36:09I've never seen it anywhere else.
36:11I was moved
36:13by the adult pudding.
36:15I've never
36:17eaten it before,
36:19so I want to eat it
36:21when I come back.
36:23Thank you for waiting.
36:25It's a handmade custard pudding.
36:27Wow!
36:29There's something on it.
36:31It's brown.
36:33This is the brown pudding.
36:35There's something
36:37on top.
36:39There's shaved ice on top.
36:41This is the sauce.
36:43There's caramel sauce
36:45and a lot of honey.
36:47It looks good.
36:51It's chewy.
36:53It's chewy.
36:55It's chewy.
36:57What is this?
36:59I don't know if I can say this,
37:01but it's like tofu.
37:03I think that's a good way to describe it.
37:05By doubling the amount of egg yolk
37:07compared to a normal pudding,
37:09the dough is finished
37:11with a rich texture.
37:13After pouring it into the mold,
37:15add hot water to the fat
37:17and bake it in the oven
37:19for about 10 minutes.
37:23The pudding becomes chewy
37:25when it's baked
37:27at a low temperature.
37:29The bitterness of the caramel
37:31is really good.
37:33It's a good accent.
37:35It's a mature pudding.
37:39In order to create
37:41a mature taste,
37:43he's particular about caramel.
37:45How do you make caramel?
37:47By heating granulated sugar
37:49and water,
37:51the caramel
37:53becomes caramelized.
37:55What is caramelization?
37:57What is caramelization?
37:59By heating granulated sugar
38:01and water,
38:03the caramelization
38:05becomes caramelized.
38:07Let's ask Professor Sugiyama
38:09about caramelization.
38:11Caramelization is
38:13the reaction of sugar
38:15turning brown.
38:17It's different from
38:19the Eilert reaction.
38:21It's a reaction of bitterness.
38:23It's a deep taste
38:25with a unique savory flavor.
38:27But it's not just
38:29heating it up.
38:31If you heat it up too much,
38:33it becomes bitter,
38:35so it's hard to get the right timing.
38:37In Le Pra,
38:39the caramelization reaction
38:41is stronger than that of a normal pudding.
38:43He heats it up
38:45until it becomes bitter.
38:47When he stops the reaction,
38:49he adds water.
38:53Please be careful.
38:55Wow!
38:57It smells good.
38:59This is the secret of
39:01the mature taste of pudding.
39:03If there was an attraction like this
39:05in UNIVER,
39:07it would take 7 minutes.
39:09Next,
39:11Maria opens
39:13a rare specialty store.
39:15They came
39:17from Hankyu Karasuma Station
39:195 minutes' walk away.
39:21This is the store
39:23in front of the long
39:25alleyway of Kakurigakon.
39:27It's full of
39:29products.
39:31What kind of brown food specialty store is it?
39:33I come here
39:352 or 3 times a month.
39:37I know
39:39only this store.
39:41Hokkaido
39:43and Sendai
39:45have a variety of
39:47cities,
39:49so it's rare.
39:51Thank you for waiting.
39:53What is brown?
39:55Everything is brown.
40:03What is the brown food
40:05popular among women in Kyoto?
40:07What is the brown food
40:09popular among women in Kyoto?
40:11Brown rice
40:13and brown miso soup
40:15that Japanese people
40:17love.
40:19This is a miso soup specialty store
40:21that opened last year.
40:23The menu includes
40:25miso soup with 8 kinds of miso
40:27selected from all over Japan
40:29and brown miso soup
40:31with 8 kinds of miso.
40:33This is a miso soup specialty store
40:35that uses Japanese miso
40:37and only 3 kinds of
40:39brown mixed rice.
40:43This is a miso soup
40:45that uses Joetsu miso from Niigata.
40:47This is a miso soup
40:49that uses high-quality rice
40:51from a rice mill.
40:53It has a distinctive flavor.
40:55Let's eat.
41:01It's delicious.
41:03It's delicious.
41:05I thought Niigata's miso soup
41:07had a strong saltiness,
41:09but it has a subtle sweetness of miso.
41:11The miso soup contains
41:13all kinds of ingredients.
41:15What is this?
41:17It's sweet potato.
41:19Do you put sweet potato in miso soup?
41:21Of course.
41:23It goes well with miso soup.
41:25It goes well with miso soup.
41:31It goes well with miso soup.
41:33The sweetness of sweet potato
41:35and miso soup
41:37are like potage.
41:39Japanese people have a different
41:41sense of miso soup.
41:43It's not a side dish,
41:45but a main dish.
41:47The miso soup goes well
41:49with tuna rice.
41:51It's full of vegetables
41:53and young female customers.
41:55The owner of this restaurant
41:57who came up with this business
41:59is actually...
42:01Actually,
42:03I'm a miso lover.
42:05A miso lover?
42:07A miso lover?
42:09I bought miso
42:11and ate it on my way home.
42:13I liked it.
42:15I wanted everyone to know
42:17the depth of miso
42:19and the variety of miso.
42:21That's true.
42:23These are the eight types
42:25of miso that Mr. Maeda selected
42:27from all over the country.
42:29They're all different.
42:31Each has a different flavor.
42:35This is sweet potato miso soup
42:37made with Kagoshima prefecture's
42:39wheat miso.
42:41Since the amount of malt
42:43is increased depending on
42:45the temperature and climate,
42:47it has a short ripening period
42:49This is
42:51Hachio miso miso soup
42:53commonly seen in the Chukyo region.
42:55It has a rich flavor
42:57and acidity
42:59with a concentrated umami of soybeans.
43:01It has a unique flavor
43:03with a little bit of sourness.
43:07Oh, it's good.
43:09It's good.
43:11The reaction is funny.
43:13I can imagine
43:15how it tastes.
43:17It's so delicious.
43:19It's delicious from the first bite.
43:21The role of miso
43:23changes depending on the household.
43:25That's right.
43:27By the way,
43:29the brown miso
43:31also depends on the
43:33maillard reaction of people.
43:35Amino acid, which is included
43:37in soybeans and malt,
43:39reacts at the stage of fermentation
43:41and becomes brown and fragrant.
43:43The miso is also
43:45maillard reaction.
43:47Brown miso is the most delicious.
43:49Miso in each region
43:51has its own characteristics.
43:53It's interesting.
43:55How many kinds of miso do you have at home?
43:57I have two kinds at home.
43:59I have my own miso.
44:03I have almond miso
44:05without soybeans.
44:07I've never heard of it.
44:09You change the beans.
44:11I don't know if it's okay to call it miso,
44:13but there are various kinds.
44:17There are eight kinds of miso soup
44:19in this shop.
44:21All of them are popular.
44:23However,
44:25white miso is the most popular
44:27for tourists.
44:29It's white miso in Kyoto.
44:31White miso, which is common in Kyoto,
44:33is not steamed,
44:35but boiled
44:37to suppress
44:39maillard reaction.
44:41Why is white miso
44:43popular in Kyoto?
44:45It's the legacy of the Heian period.
44:47Miso is a offering to God.
44:51It is said that
44:53white miso became popular
44:55because God liked white miso.
44:57Is that so?
44:59It is said that God
45:01likes white miso,
45:03which is said to be a sacred color.
45:05In Kyoto,
45:07there is a custom of offering
45:09white miso to God.
45:11It is said that white miso
45:13became popular in Kyoto.
45:15Next, French makeup artist
45:17boldly arranges
45:19Neapolitan in brown.
45:21What is the name of it?
45:23Chapolitan.
45:25Chapolitan?
45:27It is said that it exists.
45:29It is brown with
45:31demi-glace sauce.
45:33I see.
45:35Use demi-glace sauce
45:37To make Chapolitan,
45:39use minced meat,
45:41salt and pepper.
45:43The colder the minced meat,
45:45the better.
45:47There is a hamburger
45:49with juicy meat juice
45:51when it is grilled.
45:53That is because
45:55it is made with cold minced meat.
45:59After adding eggs and bread crumbs,
46:01add brown seasoning
46:03as a secret ingredient.
46:05It is miso.
46:07Miso is fermented
46:09and fermented.
46:11It is brown.
46:13This color is a sign of
46:15deliciousness.
46:17In addition,
46:19brown ingredients
46:21and lotus root add texture.
46:23Texture is
46:25essential in cooking.
46:27The difference between
46:29having this and not is
46:31the difference in temperature.
46:33After making it round,
46:35grill it on high heat.
46:39Actually,
46:41the color of meat
46:43and minced meat
46:45is also a seasoning.
46:47This alone looks delicious.
46:49It looks delicious.
46:51It will be cooked later,
46:53so it is OK
46:55if the surface is brown.
46:57Next,
46:59make demi-glace sauce easily.
47:01Add butter and flour
47:03in a ratio of 2 to 1
47:05and heat it slowly.
47:07Pay attention to the brown color.
47:11It is brown now.
47:13It is brown.
47:15It is brown.
47:17It is totally different.
47:19The higher the temperature,
47:21the higher the speed.
47:23I am worried
47:25if it will burn.
47:27It is OK.
47:29Should I lower the heat?
47:31It is OK
47:33if you do it slowly on low heat.
47:35The result is the same.
47:37It became brown at once.
47:39Add tomato paste
47:41to this.
47:43This is just right.
47:45If you add tomato paste
47:47at a high temperature,
47:49the sourness of tomato paste
47:51will disappear.
47:53It smells good.
47:55After turning off the heat,
47:57add butter sauce and water
47:59and turn on the heat again
48:01to return the meatball.
48:03In addition,
48:05add brown ingredients
48:07to make the taste deeper.
48:09What is it?
48:11What is it?
48:13It is curry powder.
48:15Curry powder.
48:17Please announce
48:19the correct answer.
48:21The correct answer is
48:23this.
48:25I thought I got it.
48:27The correct answer is this.
48:33Brown Napolitan is called
48:35Chapolitan.
48:37What are the brown ingredients
48:39that make the taste deeper?
48:41This is it.
48:43Chocolate?
48:45The sweetness of chocolate
48:47makes the taste deeper
48:49as if you have left it overnight.
48:51Just a little bit.
48:53Just a little bit of chocolate.
48:55Just a little bit.
48:57Just a little bit.
48:59I missed it for a moment.
49:01Please miss it.
49:03Then,
49:05make a simple Napolitan
49:07with ketchup.
49:09Put it on a plate.
49:11Put it on a plate.
49:13Wow.
49:15This is Chapolitan.
49:17This completes
49:19Yamaguchi-style Chapolitan.
49:21Thank you very much.
49:25Let's eat.
49:31This is good.
49:33This is good.
49:35This is good.
49:37This is a deep taste
49:39that you can't feel in a short time.
49:41The meatball is amazing.
49:43The texture of lotus root is good.
49:45The texture of lotus root is good.
49:47It has the effect of chocolate.
49:49Yes, it does.
49:51How much chocolate should I put in?
49:53Just chocolate.
49:55Next week,
49:57we'll show you the products you should buy at supermarkets.
49:59The sauce of grilled meat
50:01with a strong taste of garlic
50:03and the fried rice of Chinese professionals
50:05are also delicious.
50:09This is a good project.