• 3 months ago
Transcript
00:00Legend, it is the ultimate existence that everyone recognizes.
00:10In the world of cooking, there is a person who is called a legend chef.
00:15Today, pay attention to Japanese national food, ramen.
00:20Soy sauce, miso, pork bone.
00:23What is it like to be a legend chef?
00:28When the richness and sharpness are combined at the same time, it becomes an exciting taste.
00:35The shocking ramen that the legend was most surprised at in his life appeared.
00:41It's delicious!
00:42I'm really surprised!
00:43It's finished!
00:45The legend chef is surprised!
00:49It's a new project, and it's ramen all of a sudden.
00:51Is it just the staff's enthusiasm?
00:54That's right.
00:55This time, we have three people, NANBARA, Sayaka Okada, and Morimoto.
01:04Are you okay?
01:06I'm fine.
01:07I'm so hungry.
01:10Are you okay?
01:12I didn't eat rice today.
01:14That's good.
01:15I was told that I could eat delicious ramen.
01:18You can eat it.
01:20I may recover after eating it.
01:23This is my job.
01:25That's right.
01:27We have three types of ramen today.
01:29Which one surprised you the most?
01:31I see.
01:32You can choose one cup of ramen.
01:35I'd like to order a cup of ramen.
01:37Don't make me angry!
01:41Now I know why I was chosen.
01:47The legend chef is surprised.
01:50What is NANBARA's favorite ramen?
01:53It's ramen, isn't it?
01:55This is a spoiler.
01:57This is too deep.
01:59It's difficult.
02:00But I like soy sauce ramen.
02:06I like the taste of the soup stock.
02:10NANBARA knows the depth of ramen.
02:12He can't give him a little soy sauce ramen.
02:16It's deep.
02:18We interview the legend of soy sauce ramen.
02:21We introduce a cup of soy sauce ramen and a cup of soy sauce ramen.
02:27First, we go to the legend of soy sauce ramen.
02:33We came to YUGAWARA, a hot spring town.
02:40This is a ramen shop called IIDA.
02:45There is a legend of soy sauce ramen.
02:51I'm IIDA.
02:53The legend of soy sauce ramen, SHOTA IIDA.
02:58He has won the first place in more than 38,000 ramen shops.
03:07He has won the first place in two consecutive years at the Japan Best Ramen Award.
03:16It is a very popular ramen shop.
03:26What is the legend of soy sauce ramen?
03:30It's beautiful.
03:33SHOTA IIDA is one of the legendary ramen shops.
03:41It is a soy sauce ramen with a mixture of pork and chicken.
03:44It is a soy sauce ramen with a mixture of natural soy sauce.
03:49It is a soup based on pork and chicken.
03:55It is a soup based on domestic flour.
04:03It is a soup based on white flour.
04:13It is a soup based on pork and chicken.
04:20It is a soup based on chicken.
04:27It is a soup based on seaweed.
04:32What does it taste like?
04:35It's very delicious.
04:37It's thick, but it's refreshing.
04:42It's refreshing, but it's full of liquid.
04:46The thickness of the soup and the thickness of the soy sauce are good.
04:50It's smooth.
04:53It's soft and has a good texture.
04:57The flour melts into the soup.
05:00The soup is mild and has a good taste.
05:06It's a soup based on flour.
05:08I think I said that.
05:11Everything was calculated including the toppings.
05:17There was another legendary ramen shop.
05:25It is a ramen shop called SANO MINORU.
05:31I wanted to make ramen.
05:35When I ate SANO MINORU's ramen, I thought it was amazing.
05:43It is the goal of my life.
05:49What kind of ramen is it?
05:55It is a triple soup.
05:57The thickness of the soup is good.
06:00The thickness of the soy sauce is good.
06:03When the soup is mixed with the soy sauce, it is a combination of thickness and sharpness.
06:09Ramen is a combination of thickness and sharpness.
06:14If you add the thickness of the soup, it becomes heavy.
06:18If you add the thickness of the soup, it becomes light.
06:21When the thickness of the soup and the sharpness of the soup are combined, it becomes a taste of excitement.
06:27I thought it was good.
06:30The soup is a combination of thickness and sharpness.
06:34Furthermore.
06:36The pork is delicious.
06:39I thought the sweetness of the pork was amazing.
06:45It is a char siu.
06:48It is a char siu made by a pig lover.
06:55What kind of shop is it?
06:58It is NAKAMURA MENZABURO SHOTEN.
07:02The legend was surprised by the soy sauce ramen of NAKAMURA MENZABURO SHOTEN.
07:09When I ate it in the past, I thought I was serious.
07:15However, from now on, I feel excited.
07:21I feel like I have gained weight.
07:26The legend was surprised by the soy sauce ramen of NAKAMURA MENZABURO SHOTEN.
07:31What kind of soy sauce ramen is it?
07:35I came to NAKAMURA MENZABURO SHOTEN in Sagamihara City, Kanagawa Prefecture.
07:41I will report this shop.
07:44I like sandwiches and ramen.
07:46I'm a ramen lover, MATSUI KIMURI.
07:49I'm a ramen lover, MATSUI KIMURI.
07:53He loves ramen so much that he makes ramen on his YOUTUBE channel.
07:58When I was an old man, I ate too much ramen and gained 20 kg.
08:03I'm looking forward to eating ramen.
08:07Let's go inside the shop.
08:11This shop is cool.
08:14This is the shop owner of NAKAMURA MENZABURO SHOTEN.
08:18This is KENTARO NAKAMURA.
08:21Let's meet the soy sauce ramen that surprised the legend.
08:26This is soy sauce ramen.
08:31This is beautiful.
08:33This looks like my suit.
08:35I'm glad.
08:40This is the soy sauce ramen of NAKAMURA MENZABURO SHOTEN.
08:45The rich taste of soy sauce and soup.
08:50This is an exciting taste.
08:56This is the first time I have eaten ramen with a strong taste of soy sauce.
09:03I feel the power of various soup stock.
09:06This is very delicious.
09:08Pork, chicken, and seafood have a different cooking time.
09:16I cook them separately and put them together at the end.
09:21The feature of this shop is a triple soup with pork, chicken, and seafood.
09:29This is a pork soup that has been cooked for 8 hours.
09:36This is a soup that has been cooked for 5 hours.
09:41This is a seafood soup that has been cooked with kelp, scallops, bonito, and soup stock.
09:48This is a soup that has been cooked with pork and chicken.
09:51This is a soup that has been cooked for 30 minutes.
09:54This is a triple soup with nine kinds of soy sauce.
10:03This is a soup with a rich taste of soy sauce and ramen.
10:09This takes a lot of time.
10:12I want to eat pork.
10:14The sweetness of the pork is amazing.
10:20Two kinds of char siu.
10:23How about the pork?
10:29Char siu is very delicious.
10:31Char siu is cute.
10:33Char siu is gone.
10:36This is delicious.
10:38How about the pork?
10:42Char siu has a rich taste of meat.
10:48Char siu is grilled over charcoal.
10:51The umami of the char siu is concentrated and the aroma of the char siu stands out.
10:55And there is a strange phenomenon.
11:01What is it?
11:05The taste of the ramen has changed.
11:08The taste of the ramen changes as you eat it.
11:10What is the surprising mechanism?
11:12I drink it all at once.
11:21This is a ramen with a rich taste of soy sauce.
11:27I was surprised when I ate it.
11:30What is it?
11:36The taste of the ramen has changed.
11:38The oil of the ramen disappears as you drink the soup.
11:43The temperature of the soup becomes low.
11:46The taste of seafood and scallops comes out.
11:52Did you calculate it?
11:54I calculated it.
11:57I add various ingredients little by little.
12:00The ramen with such a change is my favorite ramen.
12:06I don't want to stand out.
12:08I want to add umami.
12:11That's amazing.
12:12I can only do this.
12:14I want to say that I can only do this.
12:18I recently started playing the bass.
12:20I eat a lot.
12:23The ramen with soy sauce changes as you eat it.
12:29Today, NAKAMURA made this ramen in the studio.
12:34This smells good.
12:38Please eat this.
12:46I feel the sweetness at first.
12:49The oil comes in.
12:52I smell the soup stock.
12:57I'm angry.
12:59I'm angry.
13:01I'm angry.
13:03I'm angry.
13:04The taste of soy sauce is strong.
13:09The taste of the soup stock and the sweetness of the oil are well balanced.
13:15How does the taste change?
13:17I can feel the taste of the seafood.
13:20The sweetness of the flour is strong.
13:24The sweetness of the flour comes out from the middle.
13:27The flour is soaked in the noodles.
13:29The soup is mild because of the sweetness of the flour.
13:36I don't feel the smell.
13:39You should eat char siu.
13:41Char siu is delicious.
13:43Char siu is delicious.
13:46The legend chef is surprised.
13:48What kind of ramen does MORIMOTO like?
13:51I often eat tonkotsu ramen.
13:54I make tonkotsu ramen at home.
13:56I have tonkotsu ramen at home.
13:58I make tonkotsu ramen at home.
14:04For MORIMOTO, who loves tonkotsu ramen, we have prepared the best tonkotsu ramen.
14:11I'm looking forward to it.
14:13We interviewed the legend chef of tonkotsu ramen.
14:17We will introduce the legend of tonkotsu ramen and the legend of tonkotsu ramen.
14:24First, let's go to the legend chef of tonkotsu ramen.
14:29We came to the headquarters of tonkotsu ramen.
14:32Hakata.
14:34Hakata Daruma is a ramen shop that has been loved by Hakata people since its opening in 1938.
14:41There is an owner here who is famous as a legend of tonkotsu ramen.
14:46That is...
14:47Welcome.
14:48Thank you.
14:51Daruma's second generation owner, Hide Kawahara.
14:56He has been training at Osaka's Kappo Ryotei since he was 23 years old.
15:00He moved to a ramen shop when he was 25 years old.
15:04Currently, he produces five ramen brands, including Daruma.
15:10He has 12 shops in America, the Netherlands, and Mexico.
15:16Among them, New York's Michelin Bib Gourmand has been his shop for 10 consecutive years.
15:22He is a legend who spreads Japanese tonkotsu ramen culture to the world.
15:28What is the tonkotsu ramen made by such a legend?
15:32Thank you for waiting.
15:35Here you are.
15:38This is the tonkotsu ramen made by a legend.
15:41I can't see the inside at all.
15:43He blends the flour, which is supple and elastic, to make it easy to eat.
15:48He makes it every day at his shop.
15:52He boils it a little hard so that it doesn't lose its smoothness.
15:57And then...
16:01He puts it in a secret soup called Yobimodoshi.
16:05Yobimodoshi means to add more.
16:10In Daruma, they boil 150 kilograms of pork bones.
16:13Then they add water and repeat this process four times.
16:17Then they add what they have boiled for two days.
16:21The amount of ingredients changes depending on the temperature and humidity.
16:25He uses advanced technology because he has to judge from experience.
16:31Let's start with the soup.
16:34It's good.
16:35I can feel it.
16:37How is it?
16:38It's thick, but it's not smooth.
16:43It's like a cappuccino floating on the surface.
16:47I can feel the lightness of the first bite.
16:51And the creamy soup comes in at the end.
16:59It's good.
17:01It's really good.
17:02The soup comes in smoothly.
17:04Even in Fukuoka, I'm the only one who can eat fresh noodles.
17:09This is the ultimate cup of the legend.
17:14Then, what is Tonkotsu Ramen that Kawahara, the legend, has prepared?
17:20It's a soup that controls the concentration of the soup in a good way.
17:25It has the roughness of Tonkotsu, but I can feel the lightness of the soup.
17:29It's unique even in Hakata Ramen.
17:33The soup is unique, and the legend is surprised.
17:38And
17:39I went to Koenji.
17:41Koenji?
17:42It's a place where they serve the Hakko-style soup.
17:46I was surprised that they serve the soup with the real thing.
17:49When I went to Tokyo, I saw the aged soup of Kusshi.
17:53I'm praising this.
17:55As soon as I smelled it, I knew that it was well-made.
18:00Hakko-style soup that perfectly reproduces the taste of the old days.
18:06What is the name of the restaurant?
18:09It's Kenta.
18:10Kenta.
18:12What Kawahara, the legend, was surprised with was the Tonkotsu Ramen of Ramen Kenta.
18:17It's a great restaurant. I was surprised.
18:19It's like, you did it.
18:22The legend was surprised.
18:25Ramen Kenta offers the traditional taste of Hakata in Tokyo.
18:316 minutes' walk from Koenji Station.
18:34The opening hours are only 3 hours from 12 to 3 p.m.
18:40It's a very popular restaurant where you can line up even on a rainy day.
18:48Even though it's raining?
18:49What is the name of the ramen?
18:54It's a great restaurant. I was surprised.
18:55It's like, you did it.
18:58The legend was surprised.
19:00What is the name of the restaurant where you can line up even on a rainy day?
19:06This time, we'll ask them after the closing.
19:10Hello.
19:11Hello.
19:12This is Ramen Kenta, who makes Tonkotsu Ramen, which is recognized by the legend.
19:20He's been working at a stall in Fukuoka since he was 19.
19:24He became independent at the age of 23.
19:28He's been pursuing the real taste of Fukuoka for about 20 years in Tokyo.
19:34What kind of Tonkotsu Ramen is it?
19:38Here you are.
19:40Thank you.
19:41That's great.
19:43This is Ramen Kenta's Tonkotsu Ramen.
19:45It costs 1,000 yen.
19:47This is the only dish on the menu, but you can eat as much as you want.
19:53The soup is called back, just like Kawahara.
19:57They keep cooking the pork bones for about three days and add it to the existing soup.
20:03By aging the pork bones, the taste of the meat is deepened.
20:11And this is?
20:12This is the smell of the pork bones.
20:14As soon as I smell it, I know that it's done.
20:19How does it smell?
20:22It smells like Tonkotsu.
20:23In a good way, it smells like a beast.
20:26All the Hakata Ramen I've eaten in the past smelled like this.
20:30What's more?
20:32This Hakata Ramen has a unique taste.
20:35It's a soup that I can feel the taste.
20:38How about the soup?
20:41It's great.
20:43It's well-seasoned.
20:44It looks like a rich soup, but it's the opposite.
20:47It's smooth.
20:48It's light.
20:49If it was a normal soup, it would have a strong taste.
20:52You have to keep cooking it.
20:54Yes, you have to keep cooking it.
20:56It has a strong taste.
20:58In the past, there were many Hakata Ramen like this.
21:01Why is the number of Hakata Ramen decreasing?
21:03Because there is no recipe.
21:05You have to look at the condition of the meat and adjust the amount of bones.
21:08It's difficult.
21:09It's a matter of experience.
21:10The noodles, too.
21:12The noodles are getting thinner and thinner.
21:16The noodles are well mixed with the soup.
21:20It's easy to mix thin noodles.
21:22Because the noodles are thin, there are many noodles.
21:24Mr. Yoko is particular about noodles.
21:27He is also particular about the business hours of 3 hours.
21:31I decide the number of noodles I eat in a day.
21:35If I increase the number of noodles, it will be difficult to adjust the concentration.
21:40You can eat a lot of noodles at this time.
21:42That's right.
21:44A cup of ramen that pursues the best tonkotsu ramen.
21:48Please taste it in the studio.
21:52It's more amazing than I thought.
21:54It's amazing.
21:57This is Hakkoshu.
22:00It's finished.
22:03It's amazing.
22:09It's really smooth.
22:11This is tonkotsu ramen.
22:14This is delicious.
22:21The smell of tonkotsu is very good.
22:25The soup is very light.
22:27There is no smell.
22:28That's a lie.
22:30That's a lie.
22:32Wait a minute.
22:33It smells very good.
22:35It's light and easy to drink.
22:37However, it has a strong taste.
22:40The oil is not strong.
22:43Mr. Okada said he couldn't believe it.
22:45How do you feel?
22:48I was really surprised.
22:50It's not a joke.
22:52I've never eaten tonkotsu ramen like this.
22:55I think it's better to eat tonkotsu ramen.
22:59I'll say it again.
23:00It's a base job.
23:03I'm sorry.
23:05The legend chef was surprised.
23:07What kind of ramen does Mr. Okada like?
23:10I like ramen very much.
23:13I want to eat miso ramen the most now.
23:18I can't eat a lot of miso ramen.
23:21I want to eat a cup of tonkotsu ramen.
23:25For Mr. Okada, who wants to eat a cup of tonkotsu ramen,
23:28I'll show you the best way to eat miso ramen.
23:32I'm going to interview the legend chef of miso ramen.
23:36I'll show you a cup of miso ramen and a cup of tonkotsu ramen.
23:42First, let's meet the legend chef of miso ramen.
23:49He came from Nogata Station in Tokyo.
23:52He is famous for miso ramen.
23:56There is a legend here that everyone recognizes.
24:06This is the legend of the miso ramen world.
24:09Yasushi Kakihara.
24:12He trained at a famous shop in Sapporo.
24:17He founded Hanamichi in 2008.
24:20The miso ramen that was born here is...
24:25Michelin Guide has been published for two consecutive years.
24:30He is also known as the Academy Award for Ramen.
24:34He has won ten consecutive awards, including the Newcomer Award.
24:39He won first place three times in the ramen database.
24:46He has won many awards.
24:48In addition, many of his students trained under him.
24:56He grew up to become a famous shop owner.
25:00What is the miso ramen of a young legend that has had a great impact on the world of miso ramen?
25:10Thank you for waiting.
25:12It looks thick.
25:14It's thick.
25:16This is the legendary shop owner, Kakihara's miso ramen.
25:22The miso is a white miso with a sweet and gentle taste.
25:28The soup is made with pork bone, chicken skin, and chicken skin.
25:32It is used more than 150 kg per day.
25:36It is boiled slowly for two days.
25:40By reducing the richness and umami of the meat, it becomes a mild finish.
25:47How does it taste?
25:51It's delicious.
25:53Thank you for waiting.
25:55It's thick.
25:57It's thick, but it's not too thick.
26:01I don't do anything extra to enjoy the goodness of miso and soup.
26:09I added a little pepper to the finish.
26:13It's delicious.
26:15I stir-fried the bean sprouts lightly to make it easier to eat.
26:20When I ate the noodles, soup, and bean sprouts, they were crispy.
26:24It was a little reset.
26:26I made it so that everyone wouldn't become me.
26:32I like that kind of person.
26:34He is a legend who talks about the particularity of miso ramen.
26:38Actually...
26:40Originally, I didn't like miso ramen that much.
26:46When I met Sapporo Miso, I thought it was amazing.
26:51I'm not good at miso ramen, but I wanted to make something that everyone would like.
26:58He wants to make miso ramen that even people who are not good at miso ramen will like.
27:02He has been into miso ramen for 16 years.
27:08What kind of miso ramen did the legend surprise?
27:13The goal of miso ramen is to make a lot of oil.
27:17I think that's what makes ramen shops scary.
27:20However, the oil itself is selling well.
27:24The oil layer looks like a sunset.
27:28Deep orange oil is floating.
27:31It looks beautiful and quiet, but there is no steam.
27:35It's scary.
27:36It's hot inside.
27:38There is a film on the inside.
27:40When you lift it up, it comes out.
27:43But it doesn't cool down.
27:45It's hot until the end.
27:47I think that's the characteristic.
27:50It doesn't cool down until the last drop.
27:52It's a hot soup.
27:54The characteristic of miso ramen is that it has a strong taste.
27:57I'm thirsty for two hours.
28:00What?
28:02Isn't it too strong?
28:03Are you okay?
28:05I think I burned it in a Chinese pot.
28:08The smell is very good.
28:14After eating it, you will be thirsty for two hours.
28:17It's a concentrated and fragrant miso.
28:21What kind of shop is it?
28:24It's a shop called Asahi Chonaikai.
28:26It's an interesting name.
28:29Legendary shop owner, Kakehara, was surprised by Asahi Chonaikai's miso ramen.
28:35I was shocked.
28:37It's delicious.
28:38It's amazing.
28:39I think it's like the last boss.
28:43It's a miso ramen that can be said to be the last boss with a legendary shop owner.
28:48Let's go to Asahi Chonaikai where the legend was surprised.
28:53It's a four-lane road from Itabashi Kuyakusho Station on the Toei Mita Line.
28:59There is a long line in front of the shop.
29:03It's not a ramen shop, it's more like a cafeteria.
29:15This is Mr. Takaya Motoyama, who makes miso ramen that surprised the legendary shop owner.
29:22When he was about to order, he saw a warning on the side of the button.
29:33What was written there?
29:39It's thick, so it's hard to get a complaint.
29:42So I'm going to write a warning and make a way to escape.
29:46Is it that thick?
29:48After ordering, it's your responsibility.
29:50Legendary shop owner Rikurishimax's miso ramen, which requires such determination, will appear after this.
29:58It's delicious.
30:03I think it's like the last boss.
30:06It's a miso ramen that can be said to be the last boss with a legendary shop owner.
30:12Thank you for waiting.
30:13This is the miso ramen I made 20 years ago.
30:16This is the miso ramen of the Asahi district.
30:23The soup contains 40 kilograms of pork bones from the day before.
30:27Boil it slowly for a day and extract the umami.
30:34Boil the thick noodles to keep the texture.
30:39Boil it.
30:43The toppings are soft-boiled eggs soaked in thick soy sauce.
30:53It's spicy and thin noodles with a lot of meat.
30:58Grate a large amount of ginger to make char siu.
31:03A cup of praise from a legendary shop owner is completed.
31:08It looks beautiful and quiet, but it's not steaming.
31:14It's steaming.
31:17The miso is covered with a lid, so the heat doesn't escape.
31:21So, you can eat it hot until the end.
31:26The top layer is all oil.
31:32Coat the soup with oil.
31:36The amount of lard used is 1.5 times that of normal miso ramen.
31:45When you fry it, it comes out.
31:53It's amazing.
31:55It's steaming.
31:58What is this?
31:59It's hot.
32:01It's steaming.
32:03The heat is transmitted to the noodles.
32:05That's right.
32:07The lard is on the top, so when you lift the noodles, the lard is easy to get entangled.
32:13I see.
32:15It's rich in flavor.
32:16I'll be thirsty for two hours.
32:21It's rich in flavor.
32:23I like this kind of flavor.
32:26The miso that makes me want to eat rice the most is miso ramen.
32:33What kind of miso do you use to make your ideal ramen?
32:37I use the saltiest miso.
32:39I only use one kind of miso.
32:41The saltier the miso is, the better.
32:47Now, he'll show you how to make miso ramen.
32:50I put the miso on fire with a strong fire.
32:54I put it on low heat and smell it several times.
32:58I also put it on high heat.
33:00I bake the miso over and over again.
33:04I make my miso as well-done as meat.
33:08It's the type of miso that's fried.
33:10It's a taste that I can't imagine.
33:12If you pursue it, it will be warm.
33:14After all, it warms you up.
33:16He continues to grill the miso,
33:18and breaks the limit of the aroma.
33:22He achieves the highest level of flavor.
33:28Mr. Okada, in the studio,
33:30the owner of Motoyama
33:32is finishing it super hot.
33:34Please enjoy it.
33:36It's really fragrant.
33:38Is this miso?
33:40He said it was sunset.
33:42It really looks like sunset.
33:48It's delicious!
33:50I was looking for this flavor.
33:52You were looking for it?
33:56Oh, it's coming!
33:58Is it steaming?
34:04It's delicious!
34:06The flavor is strong,
34:08but it's fragrant.
34:10It's like eating a snack.
34:12What?
34:14Wait a minute.
34:16Are you stupid?
34:18I don't understand.
34:20Why do you eat ramen and call it a snack?
34:22I understand what you mean.
34:24It's really fragrant.
34:26I've never been so fragrant after eating noodles.
34:30It's delicious!
34:34It's hot.
34:36It's hot.
34:40Haruna,
34:42which ramen surprised you the most?
34:46I decided on my own.
34:50The ramen that surprised me the most
34:52is...
34:56Tonkotsu ramen!
35:02Everything about the taste
35:04is really delicious.
35:08It's different from the tonkotsu I imagined.
35:14The tonkotsu I imagined came to my mouth.
35:16I was surprised.
35:20I chose tonkotsu ramen this time.
35:24Morimoto was surprised
35:26to give up on Shokuripo.
35:28That's not true.
35:30If I can't give up,
35:32I won't give up.
35:34I want to go home and I'm sleepy.
35:36These two are tonkotsu and ponkotsu.
35:40Next episode.
35:42It's the most delicious ramen in the world.
35:44Legend Patsie was shocked
35:46by Shikou's dish.
35:48I'm so happy.
35:50What will happen to the legend?
35:52What is this?
35:54It's my first time.
35:56The new single of STONES
35:58will be released on July 10th, Wednesday.
36:00It's a rock fight song
36:02that gives you the courage
36:04to face your fears.
36:06It's a straightforward love song.
36:08Please check it out.