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00:01Last week on Housou...
00:03Sometimes I go to a town where you can only go to Kodama.
00:07It's really nice.
00:09Isn't there a town where you can only go to Kodama?
00:11It's nice to go from there.
00:15I like that too.
00:17Kodama. Now is the time to go to Kodama.
00:19Now is the time to go to Kodama.
00:22Kodama is a station that connects Tokyo to Hakata.
00:27Although it takes longer than Nozomiya Hikari,
00:30there are a lot of free seats,
00:32so it's perfect for a relaxing trip.
00:34I'm curious, but let's get off at Kodama Station,
00:38which we always missed,
00:40and go to an attractive spot.
00:42Suggest a unique trip.
00:44Now is the time to go to Kodama.
00:48We're going to Hakata?
00:50Wow.
00:51This is going to be a great series.
00:53I'm quite interested in this.
00:55This is the staff.
00:59It's early in the morning.
01:01It's early in the morning with the tofu shop.
01:03Today is a good day.
01:06We're here at Tokyo Station.
01:09It's still quiet.
01:11There's no one here.
01:13There's a lot of people over there.
01:15There's a lot of people inbound.
01:17Today is a good day.
01:19Look, there's a businessman.
01:21Thank you for your hard work.
01:22Can you ride this?
01:24I've been filming in Shizuoka.
01:26I'm going to Shizuoka.
01:28In fact, Mr. Iiyo
01:30is in charge of a local program in Shizuoka
01:32called Zun Iiyo no Pekorino.
01:34He's been in charge of this program for 10 years.
01:36He rides a lot in Kodama.
01:38He's a master of Kodama expedition.
01:41So, Mr. Iiyo, who is a senior in Kodama,
01:43will tell us about the good things about Kodama today.
01:45I don't remember much, but I'm sleeping.
01:48When I was young,
01:50I used to read a book in Kodama
01:52when I was in elementary school.
01:54I know.
01:56I don't remember much.
01:58It takes about an hour to get on Kodama.
02:01At the station where we got off first,
02:03we'll have a delicious breakfast.
02:05You can eat a lot of local food.
02:08It's a perfect day for lunch.
02:10Hello.
02:12Hello.
02:14We're here.
02:16This is the new Shikuji station.
02:18I've never been to Shikuji.
02:20I've never been to Shikuji.
02:22I've never been to Shikuji.
02:24But this is a Kodama specialty.
02:26There's a Kodama chance.
02:28It's a few minutes' stop in Chukamachi.
02:32It's a Kodama chance.
02:34It's a Kodama chance.
02:36Mr. Matsuko and Mr. Kuro.
02:38I was saved many times by that.
02:40Kodama chance.
02:42I was talking to a lady on a trip.
02:44I said,
02:46I'm Iiyo from Aruto Kogyo.
02:48She said,
02:50How many times do you say you're not from Shikuji?
02:52I said,
02:56When you get off here,
02:58hold it with your left hand.
03:00Right hook.
03:02It's Mt. Fuji.
03:04Left hook.
03:06It's beautiful.
03:08It's famous for being beautiful.
03:10It's famous for being beautiful.
03:12The beautiful Mt. Fuji welcomes us.
03:14The beautiful Mt. Fuji welcomes us.
03:16It's the only station with bullet trains in Tokyo.
03:22I'm glad.
03:24Chikuji is a breakfast spot?
03:26I don't know.
03:28Where did you go?
03:30We'll take the taxi.
03:32I've never seen a taxi.
03:34I've never seen a taxi.
03:36The local taxi is fun.
03:38The local taxi is fun.
03:40The railroad.
03:42That's great.
03:44The wind is strong today
03:47It's snowing on the top
03:51Did you see it?
03:54I feel like I did better yesterday
03:58It takes 15 minutes to drive the car to Mt.Fuji
04:02It's so beautiful
04:04This
04:06Morning Udon
04:08Open at 7am
04:11Yaizubushi Udon
04:13Mr. Shota
04:15Yaizu is over there in Shizuoka
04:19Udon
04:21Yaizubushi Udon Shota
04:24The main store in Yaizushi has been open for a long time
04:29It's so popular that it's sold out in a blink of an eye
04:34You can eat the same menu as the main store
04:38This Fuji store was opened last year
04:41You can eat this delicious morning udon without being noticed
04:46The border is beautiful
04:49Do you come here often?
04:52Yes
04:53Do you come here early in the morning?
04:55Yes
04:56You two are so close
04:58He is my classmate
05:00He is also my classmate
05:02Is he your husband?
05:04No, he is my boss
05:06Classmate?
05:07Yes
05:08When were you born?
05:09Shochu
05:10Shochu
05:12What was your name?
05:15Masamichi
05:16You said Masamichi?
05:18You said Masamichi?
05:21Oh, Mr. Masamichi
05:23Yes, I am Masamichi
05:25Wow
05:27This is the morning udon
05:29It's so beautiful
05:31This is the morning udon
05:34Thank you very much
05:38Wow
05:41There are so many
05:43This is the popular menu of Kyoretsu Udon
05:45Goboten Niku Udon
05:47He put the bonito flakes on the udon right before it was served
05:51He cut the udon after he received the order to make the flavor stand out
05:57I'll start with the soup
06:02It's so good
06:05The bonito flakes make the flavor stand out
06:09I love udon
06:11This is so good
06:13This is Hirauchi Udon
06:15If you look closely, you can see that he put the flakes between the noodles
06:19It looks so good
06:20He put the flakes between the noodles
06:22He did it on purpose
06:26It's so good
06:29I can taste the flavor of the soup
06:34I can eat this in the morning
06:36It's so good
06:38The soup is made with the bonito flakes, mackerel, horse mackerel, and shiritake
06:46The Hirauchi Udon has the texture of rice cake
06:54I can't believe it
06:57He put two eggs
07:01I can't believe it
07:03He put two boiled and raw eggs
07:07It's so good
07:09It's so good
07:13He changed the flavor with the raw eggs
07:18It's so good
07:21It's like the sound of civilization
07:24It doesn't matter if you can see Mt.Fuji from the restaurant
07:28It's like a glass
07:30You can see Mt.Fuji anytime
07:32After the meal, he got off the car
07:37I'm here
07:39I'm Kakegawa
07:42Thank you
07:45Look at this
07:48It's all made of wood
07:54Kakegawa Station in Shizuoka Prefecture
07:57The entrance is the Shinkansen train station
08:00It's so cool
08:02It's all made of wood
08:04Let's look around the station
08:06This is the street view of Kodama station
08:09It's so hot today
08:12But there are no people
08:14Here it is
08:16It's so cool
08:18You like it
08:20It's like my sun visor
08:24There are more commercials like this in summer
08:27I don't care about the smell of sweat
08:31Look at this
08:33It's so cool
08:36It's so cool
08:39It's so cool
08:42It's so popular
08:45Mr.Ryohei Suzuki
08:47I told him he looks like Mr.Sekine
08:50When Mr.Ryohei Suzuki was on a night train
08:54He had to leave the station before 3 pm
08:57He left the station after 3 pm
08:59He was a shadow hunter
09:01He was a shadow hunter
09:03He looked like Mr.Suzuki
09:06He found a tourist attraction
09:11It's so cool
09:14What is this?
09:16I found it!
09:18Mr.Suzuki
09:20It's a castle
09:22It's a bit far
09:24Let's leave it to Mr.Suzuki
09:27I found it
09:32I thought it was a tea shop
09:34Hey!
09:36Matsuko-san, Hiroyuki-san
09:38Hello
09:40Wow, Dagashi
09:43It's a Dagashi shop
09:46It's a bit far to the castle
09:48Let's go to the Dagashi shop
09:50Go
09:51Dagashi is sold in Shizuoka
09:56It's a popular place for tourists
10:01Here is a special dish
10:06Shizuoka Oden
10:09Shizuoka is famous for Shizuoka Oden
10:12Shizuoka Oden is a famous dish in Suinoya
10:16It's a black soup made of chicken skin and soy sauce
10:21There are 20 kinds of ingredients
10:27Stop it
10:29This is a famous squid shop
10:31Squid shop?
10:33I thought it was a bit expensive
10:35So I bought Naruto
10:37You don't lower the price
10:41Is it a bomb?
10:43There is a quail egg inside
10:46I love it
10:48Don't get burned
10:50Is it a joke?
10:52Look at this
10:55Sunny-san, this is Shizuoka Oden
10:58This is it
11:00What is this called?
11:02Odenko
11:05Odenko
11:07Let's eat
11:09Can I eat first?
11:11Shizuoka is famous
11:13Anyone can be a tamo-san
11:15There is no tamo-san
11:17Let's eat
11:22It's good
11:24It's like a fish
11:26It's good
11:28It's good to fry
11:31Let's eat the chicken skin
11:36It's like Oyakodon
11:38It's like Oyakodon
11:40It's good
11:42The skin is good
11:44The skin is soft
11:46It's good
11:48It has a strong taste
11:50Oyakodon
11:52He doesn't like it
11:54He doesn't like it
11:57Today, Inoue-san is comparing food with food
12:02He said Sukiyaki
12:04Let's eat the bomb
12:08It's a bomb
12:12It's hot
12:14It's good
12:16It's hot
12:18It's weak
12:20The quail egg yolk doesn't cool down
12:23How is it?
12:25Is it as hot as the bomb?
12:27No
12:29Where did you meet?
12:31At Kakegawa
12:33This is a street food shop
12:35I came to buy
12:37You came to buy?
12:39That's why you met?
12:41You invited him to a date
12:43It's not like that
12:45We started talking
12:47You started talking
12:49Let's stop talking
12:53It's embarrassing
12:55They want to visit Kakegawa
12:57It's the season now
12:59It's a great view
13:01It's a great view
13:03It's a great view
13:05It's shining
13:07It's beautiful
13:09There's no corner
13:11Thank you
13:13It's smooth
13:15There's something like this?
13:17There's something like this?
13:19It's hard to choose a drink
13:21It's hard to choose a drink
13:23Yankee
13:25It's nothing
13:27Kakegawa
13:29Kakegawa
13:31They want to visit Kakegawa
13:33It's the season now
13:35It's a great view
13:37Look at this
13:39Should I go a little more?
13:41A little more
13:43Pull it
13:45Pull it
13:47Pull it
13:49I'm going to drink tea
13:51So let's go
13:53Tea garden
13:55Pee garden
13:57Kakegawa
13:59Kakegawa
14:01Kakegawa
14:03Kakegawa
14:05Kakegawa
14:07Kakegawa
14:09Kakegawa
14:11Kakegawa
14:13Kakegawa
14:15Kakegawa
14:17While admiring the tea fields, you can enjoy the authentic Fukamushi tea,
14:21and the sweets such as Kuzudora, which is a mix of homemade cream and kuzumochi made with tea leaves.
14:28Now is the season of new tea, so let's take a look at Ochatsumi.
14:33Look at this, it's wonderful!
14:35It's spectacular!
14:36It's sparkling with light!
14:38It's beautiful, isn't it?
14:39Peaboy!
14:40Peaboy!
14:41Hello!
14:42It's a new boy!
14:44If you don't mind,
14:45would you like to try Ochatsumi?
14:46Oh, really?
14:47But I don't know how to do it.
14:49Hold it down with your fingers.
14:51Hold it down with my fingers?
14:52And pull it up.
14:53What?
14:57Here it is!
14:58It's good tea!
15:00It's good tea!
15:01This is special today, isn't it?
15:03We sometimes invite regular customers to experience Ochatsumi.
15:08I see!
15:10I wonder if we can do that.
15:12When the three of them come on a trip to Kodama,
15:15I wonder if we can do that.
15:16We can drink tea.
15:17I wonder if we can do that.
15:19Matsuko-san, you look a bit like a photographer.
15:24Now, let's try the freshly brewed new tea in the tea pot.
15:32You don't pour hot water from the pot, do you?
15:34You put it in here once.
15:36This is nice.
15:37You open it slowly, right?
15:41It took me a while to open the tea pot.
15:45Did you open it?
15:47It's a screen, isn't it?
15:49How about that, Hiroyuki?
15:51Matsuko-san, Matsuko-san.
15:53It's beautiful, isn't it?
15:55How does it taste?
15:57I'll try it.
15:59It's really smooth.
16:01It's not bitter, is it?
16:03That's right.
16:04It's kind of round, isn't it?
16:06Yes.
16:08How round is it?
16:09How round is it?
16:10Let's see.
16:11It's as round as a Porsche on a Devastator.
16:14Why do you compare it to a car?
16:18It's delicious.
16:19It's delicious.
16:20It's delicious.
16:21It's delicious.
16:22It's delicious.
16:23It's delicious.
16:24It's delicious.
16:25It's delicious.
16:26It's delicious.
16:27It's delicious.
16:28It's delicious.
16:29It's delicious.
16:30It's delicious.
16:31I love it.
16:32I love it.
16:36A special dish that is naturally absorbed in pursuit of the taste of the real thing.
16:41How about it?
16:44Kodama's journey.
16:45Lunch time.
16:47Honmaru-san?
16:48Oh!
16:50Kakegawa.
16:51It's Kakegawa.
16:52It's a place where you can eat the real thing.
16:53Tororo Honmaru.
16:54Kakegawa is a famous restaurant.
16:55It says Jinenjo.
16:57Tororo Honmaru is a Kakegawa potato soup restaurant located in a residential area.
17:03It is a specialty of Jinenjo, a famous restaurant in Kakegawa.
17:06I didn't know that.
17:07The ingredients are only green onions and cabbage.
17:09It has a hot and fluffy texture.
17:12Toro Steak is your favorite.
17:14You can get various original menus such as fried chicken wrapped in Jinenjo nori.
17:21There are a lot of stickers.
17:26What is this?
17:27Is this Setouchi?
17:28Is the Hiroyuki Racing Team from your hometown here?
17:31That's right.
17:33HAKOSHI-SAN.
17:36You always have a boyish heart.
17:39There is one way to say it.
17:40Is there a reason for this?
17:43Hello.
17:45Hello.
17:47It's very natural.
17:49There is a sticker on the right side of the entrance.
17:52I was careless.
17:54Don't be careless.
17:56Who has a boyish heart?
17:58I have a boyish heart.
17:59I have a boyish heart.
18:00You have a boyish heart on both sides.
18:04Is that so?
18:05What is your name?
18:07My name is KAZUO AMANO.
18:08KAZUO-SAN?
18:09My name is KAZUKO.
18:10KAZUKO-SAN?
18:11KAZUKA-SAN?
18:12KAZUKI-SAN?
18:13KAZUKI-SAN?
18:14We have the same name.
18:15We have the same name.
18:16We have the same name.
18:17We have the same name.
18:18We have the same name.
18:19Jinenjo cultivation used to be popular in Shizuoka as a tea farm.
18:24However, Tororo-jiru became a common dish.
18:27This Honmaru uses Jinenjo with a strong flavor and stickiness called Maimo.
18:33Can I see what you are making?
18:36Sure.
18:37First, check the secret of the deliciousness of how Jinenjo is cooked.
18:42The key to this shop is not to peel the skin at all.
18:47First, bake it on fire.
18:49That's right.
18:50Then cut off the skin and grate it.
18:55By doing this, you can enjoy the nutrients and unique flavors in the skin.
19:01What happens to the grated Jinenjo?
19:04This is how you do it.
19:06That's great.
19:08I'm relieved.
19:09What if I drop it?
19:11That's amazing.
19:13Unlike Nagaimo, which has a lot of moisture, Jinenjo has a strong stickiness.
19:17That's amazing.
19:18When you order this,
19:20This is hard.
19:21That's amazing.
19:23Wow.
19:25Then grate it.
19:27Even more?
19:28Even more.
19:29He grates more from here.
19:31The more he grates, the more stickiness and richness he gets.
19:35Do you want to try turning this?
19:37Can I do this?
19:38It's very sticky.
19:40Wow.
19:43Can I do this?
19:44Sure.
19:45This is tiring.
19:47This is hard to do at lunchtime.
19:52I want to skip school.
19:55When the Jinenjo is grated,
19:57add a lot of bonito flakes and special miso soup made with white miso.
20:02White miso?
20:03Normal Tororo is fluffy with soup stock and eggs,
20:07but to bring out the original taste of Jinenjo,
20:10just mix the miso soup a little.
20:13If you mix it like this,
20:15the nutritious Kakegawa specialty,
20:18Mugitoro set meal is complete.
20:20Let's eat first.
20:22Wow, it's Mugimeshi.
20:24It's light.
20:26It's light.
20:27It's like this.
20:29Let's enjoy Tororo.
20:31You don't need shoyu anymore,
20:33because you made it with miso and soup stock.
20:35It's made with bonito flakes and miso soup stock,
20:37so it has a strong taste.
20:39Do you add green onions later?
20:40Do you add green onions later?
20:41Yes, I add green onions later.
20:45I'm glad I met you.
20:49You don't need to say that.
20:51I'm glad you explained it to me.
20:54Because you are a chef.
21:03It's delicious.
21:04It looks delicious.
21:05It's very creamy.
21:06It's delicious.
21:08It has a strong taste.
21:10It's delicious.
21:11It's delicious.
21:13I think
21:16Hiroyuki Matsuko-san and Kubo-san may like this.
21:18It has a strong taste.
21:20It's difficult to explain,
21:22but it tastes like soil.
21:24It has a simple taste.
21:26It has a strong taste.
21:28I understand what Matsuko-san said.
21:30It's delicious to mix it with rice and eat it.
21:35It's like Wanko soba.
21:36It's like Wanko soba.
21:37It's like Wanko soba.
21:38It's like Wanko soba.
21:39I will pay you back twice.
21:42I'm grateful to you.
21:44I'm grateful to you.
21:46I'm grateful to you for explaining it to me.
21:48I'm grateful to you.
21:49Where do you eat this?
21:54It's over there.
21:57It's a beef tongue.
21:58It's a green onion.
21:59It's a green onion.
22:01It's a green onion.
22:05They go to Hamamatsu next door by Kodama.
22:09What are they going to eat?
22:13They are going to eat Hamamatsu Shingurume, which 90% of customers order.
22:19Is it okay to put Hamamatsu in Kodama gourmet?
22:24The light will stop.
22:26That's right.
22:27We did it.
22:28It's evening.
22:30We finally came to Hamamatsu.
22:35This is the only Hamamatsu station where the light stops.
22:42There is a harmonica.
22:45Hamamatsu is a music city.
22:49There is a harmonica on the plane in the sky.
22:54There is a piano.
22:58This is the biggest Hamamatsu station in the station where we got off this time.
23:04It is said that there are many people because there are many world-class harmonicas.
23:10There is a statue in front of the station.
23:15It's a different story.
23:17There is no cymbal.
23:23It's different.
23:24Let's go.
23:27What is this?
23:33I'm hungry.
23:35Is this here?
23:37This is a sushi restaurant in Rishu.
23:43This is a fish restaurant.
23:45This is delicious.
23:46This is very expensive.
23:49There is a fish restaurant in Hokuto.
23:53It's like this from the other side.
23:57I'm sorry.
23:58I'm 40 years old.
24:00There is a fish restaurant in front of the long stairs.
24:04It's called Hotoichi.
24:07You can enjoy Hamamatsu specialties such as eel and eel rice.
24:20There is a specialty that you can't eat in other restaurants.
24:25I'm sorry to keep you waiting.
24:28This is beautiful.
24:32This is thin.
24:35This is flounder.
24:37This is not red.
24:39What is this?
24:41This is eel sashimi.
24:46I ate eel sashimi when I went to Hiroshima.
24:4990% of the customers order eel sashimi.
24:54Did you eat eel sashimi in Hamamatsu for a long time?
24:59Until about 10 years ago, I didn't eat eel sashimi.
25:04In Shizuoka and Hamamatsu, I ate eel sashimi.
25:08Why is that?
25:10The blood of the eel is poisonous.
25:14The eel came out of my mouth.
25:17The blood of the eel is poisonous.
25:20Raw food has a history of five to eight years.
25:23That's why it had to be boiled, grilled, and heated.
25:27We developed a technology to remove the blood from the eel.
25:36We succeeded in making the eel eat raw.
25:42It takes more than an hour to remove the blood of the eel.
25:47Even if you cut the eel into two pieces, it doesn't bleed at all.
25:52In addition, eel has a lot of rice.
25:56It takes more than three hours to make eel sashimi.
26:05There are few restaurants where you can eat eel.
26:10This is a new dish from Shizuoka Prefecture.
26:15I eat eel for the first time.
26:18I eat eel.
26:25This is eel.
26:28This tastes like eel.
26:30This has no sauce and is white.
26:34This is delicious.
26:36The eel is soft.
26:40This has a good texture.
26:44This has a refreshing taste.
26:46I can feel the umami of eel.
26:51What is the taste of pufferfish?
26:53Pufferfish is more elastic.
26:56I can't taste the pufferfish.
27:02I am successful in the United States.
27:08He drinks beer to relieve his fatigue.
27:12Don't rush.
27:20This is delicious.
27:22I feel like I'm in KODAMA.
27:26This is more delicious than drinking beer.
27:31What time did you eat eel today?
27:35I ate eel for 14 hours.
27:38That's a long time.
27:40Don't say such a thing.
27:42He ate eel for 14 hours.
27:4414 hours is a short time to eat eel.
27:47That's right.
27:48Eating eel is like a break.
27:51Please don't say that.
27:57This is a wonderful restaurant.
27:59I don't have any complaints.
28:01This is a disaster.
28:05This is a new business.
28:07Do you want to do it?
28:09This is a BPO questionnaire.
28:12This is a serious matter.
28:14This is a lie.
28:16There are only three stations.
28:18This is a station where only KODAMA stops.
28:23This is a small number.
28:25If you go to Sanyo, there are many HIKARITO stations.
28:30There are only three stations.
28:32This is a new business.
28:37This is KAKEGAWA.
28:39This is NIKAWA ANJO.
28:41This is a big city.
28:43This is HAMAMATSU.
28:45This is AIOI.
28:49This is great.
28:51This is AIOI.
28:53This is a good name.
28:55This is not a KODAMA stop station.
28:58This is KODAMATEKI.
29:02This is not a KODAMATEKI or a country station.
29:05This is HAMAMATSU.
29:06This is a station where you can stop at any time.
29:10Is there a way to find the city we like?
29:16This is the same as SHINFUJI.
29:18This is the city view when you get off the station.
29:21SHINFUJI and KAKEGAWA were wonderful.
29:24Let's get off the station for the time being.
29:29This city view is KODAMATEKI or a country station.
29:33Please send it to me.
29:36This is no good.
29:38This is not a KODAMATEKI station.
29:42This is no good.
29:44What is a KODAMATEKI station?
29:47This was wonderful.
29:51There are 12 people.
29:55How many people are there?
29:57There are many people.
29:59Their faces are beautiful.
30:01I'm sorry.
30:09I'm sorry.
30:11I'm sorry.
30:19Will the human body evolve soon?
30:23I don't think it's necessary to treat hair loss.
30:30I want my body to get used to pollen.
30:33I don't want to have pollen allergies.
30:36I've been in that environment for decades.
30:40I think it's okay to evolve.
30:44By the way, I took a questionnaire on this topic.
30:48A body that does not prepare a vehicle.
30:50A body that does not get itchy even if it is stung by a crab.
30:53A body that grows old again.
30:57Is there anything you want to evolve in your body?
31:02I've been preparing for a long time.
31:05When I was in high school, I didn't want to go to a school where I had to take a bus.
31:10So I went to a school where I didn't have to take a bus.
31:13When I started driving a car, I stopped getting drunk.
31:17If you're drunk, you won't get drunk.
31:20When you're drunk, you'll turn yourself.
31:23You're doing it yourself.
31:27If you leave it to someone else, you'll get drunk.
31:30When you start driving, you'll find out for yourself.
31:33That's why I don't get drunk.
31:36When I was on the bus, I was distracted by the centrifugal force.
31:42That's why I got drunk.
31:44If you think you're going to get stung by a crab, you're going to get stung by a crab.
31:47Think about it.
31:49It's a story about evolution.
31:53You're going to get stung by a crab because you're going to get itchy.
31:56I'll let you suck as much blood as you want.
32:00Why do you make it itchy?
32:03I'm sure it's itchy.
32:06There's probably a toxin in it.
32:10There's a toxin in it that doesn't make you feel pain.
32:13I see. That's the priority.
32:17So you don't have to be aware of it until you take it out.
32:21But I'm aware of it.
32:24If you come, you'll get itchy.
32:27I'm telling you to get rid of the itchiness.
32:31You guys are going to evolve.
32:34Because you're an animal.
32:38We're perfect.
32:41Japanese people have long legs.
32:46There are more kids with small faces.
32:50I wonder how far we'll go.
32:52I wonder if it's going to be like this.
32:55There aren't many high school students these days.
33:00I'm surprised.
33:02Mizuki Arisa is the best among us.
33:05Mizuki Arisa was treated like an alien.
33:10She was a legendary girl.
33:14Didn't people like Goto Shin walk?
33:17I have an image.
33:19Didn't old people like Goto Shin walk?
33:22People like my mom used to walk.
33:27How old is Goto Shin?
33:30How old is Goto Shin?
33:34Goto Shin was there.
33:36That's right.
33:37I didn't know Goto Shin was that old.
33:39But he's still there.
33:41He's still there.
33:44Ohtani is amazing.
33:47He's amazing.
33:49I was surprised when I met him for the first time.
33:53He has a really small face.
33:55It's like this.
33:57I've met a lot of athletes, but I've never seen that balance.
34:03I think he's big even if he's in the major leagues.
34:06He's big.
34:07And he has a good style.
34:09Does that mean he's going to come out in the future?
34:12He's coming out.
34:13He's not here.
34:15He's not here.
34:1612 years old?
34:1812 years old?
34:20How old is he?
34:22He's a little different.
34:25He's like Ohtani.
34:27He has a beautiful face.
34:29Isn't he amazing?
34:31He's a female ballet dancer from Kazakhstan.
34:36He looks like he's getting a job.
34:39He's amazing.
34:41He's amazing.
34:42He's 12 years old.
34:43It's amazing that he's Asian.
34:46I wonder which one of us is evolved.
34:49Is it evolving to be taller?
34:53Or is it evolving to be just the right size?
34:57I think it's better not to be tall.
35:01To be careful.
35:02I think it's better not to be tall.
35:05It's hot.
35:07It's hot when you go up there.
35:11It's a little...
35:13It's a little far away.
35:15I think it's about 160 cm.
35:19It takes a long time for Dutch people to be like that.
35:21It's big.
35:23It's getting smaller.
35:25The average is about 180 cm.
35:29The average of men in Holland is 184 cm.
35:31That's great.
35:32Dutch people are 184 cm.
35:35That's more than 10 cm taller than Japanese people.
35:38I don't think the average of men in Japan is 174 cm.
35:44171 cm
35:45That's about the same as a woman.
35:48It's about the same as a Dutch woman.
35:50It's shrunk again.
35:52There's an image of shrinking.
35:54150cm?
35:56I thought it was getting bigger.
35:58I thought it was getting bigger.
36:00It says it hasn't changed in the last 30 years.
36:02So it hasn't grown at all.
36:04It hasn't.
36:06Now that I think about it, Ohtani-kun is amazing.
36:10He doesn't seem to come out of Iwate.
36:12He's a weird guy.
36:14Why does he come out of Iwate?
36:16Iwate is amazing, isn't it?
36:18Chiko?
36:20What is it?
36:22If I had to pick just one place, it would be Hiroshima or Okayama.
36:24It would be around there.
36:26You can't pick just one place.
36:28It's important to pick just one place.
36:30It's important.
36:32When I was a kid,
36:34I learned that
36:36it was a manner to eat
36:38rice in a restaurant
36:40with a fork on your back.
36:42Even at a family restaurant,
36:44I used to eat rice with a fork on my back,
36:46but when I realized it,
36:48no one around me did it.
36:50I stopped doing it,
36:52but I don't remember
36:54when I thought
36:56I should stop.
36:58I wonder
37:00when you two
37:02stopped doing it.
37:04Don't you think so?
37:06When I was a kid,
37:08eating with a knife and fork
37:10was a very special thing
37:12in the old days.
37:14Really.
37:16I had to go to a restaurant
37:18with a fork on my back.
37:20You made me practice
37:22with a flat plate.
37:24I did.
37:26I'm glad that
37:28I didn't have to do it.
37:30We ate the same food,
37:32but it was a very special meal.
37:34Even now,
37:36when my grandfather does it,
37:38I think it's good.
37:40It's good.
37:42When I see
37:44an old couple
37:46eating together,
37:48I feel like
37:50I've lost something important.
37:52That's right.
37:54Actually,
37:56this is a unique way of eating in Japan.
37:58There is a story.
38:00In 1900,
38:02when forks and knives were still rare,
38:04the owner of a restaurant
38:06in Ginza
38:08was asked how to eat
38:10and his idea
38:12spread.
38:14It was a natural phenomenon,
38:16but when it came to Heisei,
38:18it gradually disappeared
38:20and there were fewer people doing it.
38:22Is there such a thing?
38:26Ah,
38:28I see.
38:30The culture of forks
38:32is a little different
38:34from the culture of people.
38:36I see.
38:38It's a Yankee culture.
38:40It's a Yankee culture.
38:42It used to be like this.
38:44It's a country, so it's Yankee.
38:46It's Yankee.
38:48Most of the streets are Yankee.
38:50Most of the streets are Yankee.
38:52I'm sorry.
38:54I didn't mean to say this.
38:56Watch out for bears.
38:58How about a water bottle?
39:00Do you put it on?
39:02Don't put it on.
39:04Don't put it on.
39:06Knack Five.
39:08That's right.
39:10Do you put it on?
39:12Knack Five.
39:14Because
39:16I've seen J-Wave,
39:18FM Yokohama,
39:20and DFM.
39:22Knack Five.
39:24It's like Inazuma.
39:26First of all,
39:28Knack Five is an FM radio station
39:30that can be heard all over Kanto,
39:32mainly in Saitama Prefecture.
39:34So why do people in Kanto
39:36often see cars
39:38with stickers?
39:40I asked Knack Five.
39:42In fact,
39:44in addition to giving stickers
39:46to radio mail users,
39:48they've been holding
39:50a traffic safety campaign
39:52every year since around 2000,
39:54and distributed stickers
39:56in Saitama Prefecture.
39:58When you put a sticker on a car
40:00and send a number,
40:02there are many cars
40:04with Knack Five stickers
40:06in Saitama Prefecture.
40:08Come to think of it,
40:10what does it mean
40:12to be careful of bears?
40:14It's a driver joke, isn't it?
40:16That's right.
40:18There are still
40:20a lot of car accessories.
40:22There are.
40:24There are still
40:26a lot of Yankee-based car accessories.
40:28Yankee-based.
40:30For example,
40:32the gray plate glows.
40:34Even the drink holder
40:36is a little Yankee-specific.
40:38It's like,
40:40I don't like this.
40:42When it comes to car accessories,
40:44I think it's really hard
40:46to choose a drink holder.
40:48Yankee, Yankee, Yankee.
40:50Oh, it's nothing.
40:54There's nothing fancy.
40:56There's nothing fancy.
40:58No, no.
41:00I wonder
41:02how a person
41:04who is a nature-lover
41:06who is a nature-lover
41:08who is a nature-lover
41:10chooses a drink holder.
41:12Does he make it himself?
41:16It's embarrassing
41:18to say that the sound is loud.
41:20But,
41:22I forget to say,
41:24I think Yankee
41:26has its own taste.
41:28Actually,
41:30I'm like,
41:34I'm like Kimako.
41:36I'm not a corpse.
41:40I've seen some cars
41:42with that kind of taste.
41:44But, it's not popular.
41:46I agree.
41:48I think mechanical cars are more popular.
41:50That's right.
41:52And,
41:54there's a trend
41:56to make light cars
41:58with that kind of taste.
42:00Now, there are some cars
42:02with that kind of taste.
42:04For example,
42:06this car costs 28,000,000 yen.
42:08There's a refrigerator
42:10and everything.
42:12When I say,
42:14this is a kitchen,
42:16the water flows.
42:18It's like a tank.
42:20It's important.
42:22It's like a shower.
42:24It's a shame.
42:26Bang!
42:30There's a toilet.
42:32But,
42:34I can't use it.
42:36It's like this.
42:38The toilet is like this.
42:40Then,
42:42you should use it outside.
42:44I think
42:46people who have it
42:48use it outside.
42:50It's a hassle to clean it.
42:52It's dangerous.
42:54You should use it
42:56when it's about to leak.
42:58You should go to a service area.
43:00You should go to a service area.
43:02You should go to a service area.
43:04It's a hassle.
43:06Karitome Tengoku
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43:12Iiyo-san's Kodama Trip
43:14again,
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