有吉木曜バラエティ 2024年9月12日 【国民的ヒット商品の裏側】赤いきつね（秘）最新製造工場に大潜入
有吉木曜バラエティ 2024年9月12日 【国民的ヒット商品の裏側】赤いきつね（秘）最新製造工場に大潜入
#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
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TVTranscript
00:00I want to show it to Hiroyuki Ariyoshi now.
00:02A factory that makes national hit products.
00:05A thorough investigation of the latest behind-the-scenes.
00:09This time it's the same as the Maruchan brand.
00:15Red fox udon and green raccoon soba.
00:19Toyosui, which sells hit products that everyone knows, such as Maruchan Seimen.
00:26It's amazing, isn't it?
00:27There are so many things I already know.
00:30Here it comes.
00:42It's amazing.
00:44It's old.
00:45It's been around since then.
00:47It's been around for a long time.
00:49Red fox was released in 1978.
00:56It was a little before the Kakenoko family was born.
01:00I see.
01:02It's been around since then.
01:04I miss the Kakenoko family.
01:07The green raccoon was released in 1980, two years later.
01:15It is now sold more than 100 million times a year.
01:20It's a stable taste.
01:22In addition, it is very popular not only in Japan but also overseas.
01:27The production volume in the United States is more than three times that of Japan.
01:33In some parts of Mexico, it can be done easily and quickly.
01:38It can also be expressed as Maruchan.
01:41Really?
01:43It's amazing.
01:47This time, we will enter the back of a huge factory that produces such popular products.
01:55Have you ever eaten a red fox?
01:58I have eaten it.
02:02He loves Japan.
02:04Samuel Tokhain came from Uganda, which is about 10,500 kilometers away.
02:11When he was in Japan, he was in charge of sales at Nishikawa Futon.
02:16It's been a long time since I went to Japan to see how to make my favorite red fox.
02:23It's delicious.
02:26Samuel Tokhain went to the Toyosuisan Kanto factory in Tatebayashi City, Gunma Prefecture.
02:37It is actually 2.7 Tokyo Dome.
02:42It is the largest factory in Toyosuisan Kanto.
02:48It produces about 1 million red foxes and green raccoons a day.
02:55It also produces more than 400 million colors a year.
03:00It's amazing that there are so many products.
03:04Hello.
03:06Welcome to Toyosuisan Kanto.
03:08My name is YUTO.
03:10I'm Samuel from Uganda.
03:11Nice to meet you.
03:12Please introduce yourself.
03:14I'm listening.
03:17This time, I'll show you how to make a red fox from scratch.
03:23Thank you very much.
03:24Let's go inside the factory.
03:29YUTO went to see Mr. Ariyoshi.
03:35What kind of door is this?
03:39Actually, the inside of this door is the first time to be released on TV.
03:43The first time to be released on TV?
03:45What is it?
03:50It's amazing.
03:52There are many secrets.
03:54It's amazing.
03:56What is this?
03:58It's amazing.
04:00This is a huge bag containing flour for making noodles.
04:05How much flour do you use?
04:08I use more than one ton of flour in an hour.
04:12That's a lot of flour.
04:14It's amazing.
04:16First, mix the flour and water with a mixer to make a dough.
04:21Then, use this roller to stretch the dough thinly over time.
04:28It's amazing.
04:30Mr. Ariyoshi wants to show you the secret of the red fox's deliciousness.
04:36When you stretch the dough, if you use one sheet, the thickness will be uneven.
04:41So, by using two sheets, you can make the thickness even.
04:45And you can make the noodles thinner.
04:49If you look closely, there are two pieces of dough.
04:53That's right.
04:54By making these two pieces of dough into one piece of dough,
04:58when you stretch it with a roller, the noodles will become thinner.
05:03The noodles will have a waist.
05:06It's amazing that Japanese companies and machines can do such a fine thing.
05:13It's amazing.
05:15And where is the next place where the dough, which was stretched thinly by about 1 mm, goes through these seven rollers?
05:24At the end, it's on the surface.
05:27It's amazing.
05:29It's like the flow of a river.
05:31The dough is in the state of noodles in no time.
05:36It's even more shrunk.
05:40It's amazing.
05:41It's shrunk a lot.
05:43Suddenly.
05:44This is to adjust the speed of the conveyor,
05:47causing a traffic jam and shrinking the noodles.
05:52By shrinking the noodles, the noodles will be entangled in the broth.
05:57And what is made into noodles?
06:01It's where the noodles come out of the steamer.
06:04You're steaming it.
06:05Yes.
06:07It's not boiling the noodles, but steaming them to eat them deliciously.
06:14Oh, I see.
06:17And after that, there's a long stream of noodles.
06:22It smells really good.
06:24It smells really good.
06:28Here's the secret to the deliciousness that Ariyoshi wants to show.
06:32It's long.
06:34It's not cut.
06:35A mysterious liquid is sprayed on the noodles.
06:38What the hell is this?
06:40What is this?
06:41The noodles themselves.
06:42Ariboku! Ariboku!
06:43What?
06:44Really?
06:45Really?
06:46To be continued.
06:49This time, it's an emergency project.
06:51If there is a big earthquake in the Kanto area tomorrow,
06:54we will thoroughly explain the new common sense of protecting life with 12 cases.
07:00What are the appropriate actions to take when an earthquake occurs in an elevator?
07:06Oh, I see.
07:08Seriously?
07:10But before that, I want to show Ariyoshi Hiroyuki
07:15a national hit product, the red fox.
07:18Let's thoroughly investigate the latest manufacturing process.
07:23The long noodles that flow through the net conveyor.
07:28It's long.
07:29It's not cut.
07:30A mysterious liquid is sprayed on the noodles.
07:33What the hell is this?
07:34What is this?
07:35What is this?
07:36It's a seasoning liquid.
07:37A seasoning liquid?
07:38Yes.
07:39The noodles themselves are seasoned.
07:41What?
07:42Really?
07:43Seriously?
07:45By spraying the seasoning liquid on the noodles in advance,
07:50the noodles are ready to eat.
07:56After that, the noodles go through the net conveyor.
08:00They are cut to the length of one meal and put in a bowl.
08:05It's a net cut.
08:06And the amount of noodles per cup is decided.
08:11The red fox has a larger noodles,
08:15so the noodles are 18 meters long.
08:18It's just the right length.
08:19How about the red fox?
08:20It's about 50 meters long.
08:22Really?
08:23It's totally different.
08:24It's quite different.
08:25It's different.
08:27If you connect the noodles for one meal,
08:29the red fox is about 18 meters long,
08:32and the green fox is about 50 meters long.
08:35It's just the right amount of noodles.
08:40Then, the noodles are cut to the length of one meal.
08:50Wow!
08:51It's all lumpy.
08:55The inside is lumpy, but what is this?
08:59It's a process of frying the noodles in oil.
09:01It's fried in oil, right?
09:03Yes.
09:04You fry the steamed noodles in oil, right?
09:06Yes.
09:07By frying the noodles in oil,
09:09the water evaporates and the noodles can be stored for a long time.
09:13The noodles have a good return and a good flavor.
09:17I didn't think of this.
09:19It doesn't feel like it's fried.
09:22And what was fried?
09:25It's amazing.
09:28It's wonderful.
09:29It's amazing that it's not a vertical noodle.
09:31It's not a vertical noodle.
09:33You're a bad guy.
09:35You're a bad guy.
09:36The large amount of noodles is put in a cup.
09:41This is our favorite.
09:44In one minute, you can put in about 400 noodles.
09:51And after putting the eggs and kamaboko on top,
09:55there is a surprising process that Ariyoshi wants to show us.
09:59What is this?
10:01It's like a mole.
10:04It's a machine that moves like a mole.
10:08What is this?
10:10This is called a metal detector.
10:13It's a machine that detects if there are any foreign substances in the cup.
10:17I see.
10:19It's metal.
10:21It's amazing.
10:23The moment you move the cups up and down one by one,
10:27it checks if there are any foreign substances in the metal detector.
10:32With this, you can check every nook and cranny of the cup.
10:38I didn't know that in one minute.
10:40After that, the red fox's face, the deep-fried tofu, is put in.
10:45You have to put this in.
10:47And this deep-fried tofu has a secret to its deliciousness.
10:52It's sweet.
10:53Actually, the taste of deep-fried tofu is different between east and west.
10:57I see.
10:59It's the taste.
11:00The taste of deep-fried tofu is different between east and west.
11:05In east Japan, the taste of soy sauce is strong.
11:11In west Japan, the taste of soy sauce is sweet.
11:15I like this.
11:17In udon noodles, there is a sauce.
11:21What is the biggest secret of the red fox that Ariyoshi wants to show us?
11:27The biggest secret.
11:29We use bonito flakes that have been crushed.
11:33Really?
11:35Bonito flakes.
11:37The secret of the red fox.
11:40Bonito flakes.
11:42Actually, the bonito flakes that have been crushed are used.
11:47That's why it's so delicious.
11:49Because Toyosuisan is a company that started as a fishery business.
11:55The place where the company started is Tsukiji Market.
11:58The company has been dealing with fisheries for many years.
12:03Therefore, the quality of bonito flakes is very good.
12:10After eating the bonito flakes, there is a black grain.
12:16Yes, there is.
12:19This is bonito flakes.
12:24The red fox has a different taste of soy sauce depending on the region.
12:30Hokkaido, east Japan, west Japan, Kansai.
12:37Hokkaido?
12:39What's the difference?
12:41Let's compare them.
12:44Who?
12:45Who?
12:46Sameru.
12:48Sameru?
12:50The color is dark.
12:53The scent is strong.
12:57It's strong.
12:59It has a deep taste.
13:03As Sameru said, Hokkaido uses kelp.
13:07It has a mild and sweet taste.
13:13What about Kansai?
13:17It's different.
13:19The color of the soup is different.
13:20It's refreshing.
13:22It's gentle.
13:24It's gentle to the throat.
13:27It's gentle to the throat.
13:29Is there such an expression?
13:30I've never heard of it in udon.
13:32It's gentle to the throat.
13:36In addition to kelp and bonito flakes in Kansai,
13:39they use the umami of dried sardine that has a light taste and has a clear broth.
13:45It's different from the broth.
13:47They provide flavors that suit each region.
13:51It's different.
13:53It's so different.
13:54It's completely different.
13:55Let's check it with the eyes of a person.
13:59The lid says red fox.
14:03It's shipped all over East Japan.
14:08By the way, this is a green raccoon.
14:13Tempura is served one after another.
14:17This is amazing.
14:18There is a secret to this tempura.
14:23This is also delicious.
14:24We use onion powder for this tempura.
14:29Tempura with onion powder.
14:33It was improved in 2020 because it had more flavor and umami.
14:40Four years ago?
14:41In addition, there is a popular product of Toyosui.
14:45Wontons.
14:46This is amazing.
14:47It's different.
14:48These are all wontons, right?
14:50Yes, that's right.
14:51There are wontons.
14:53I'm glad.
14:55I'm glad.
14:57Wontons are bought as a side menu at supermarkets and convenience stores.
15:04In fact, Toyosui has long been known as a wonton.
15:11This factory produces more than 200,000 wontons a day.
15:17That's amazing.
15:18It's shaking.
15:20Does this have a meaning?
15:22We move the wontons so that they don't break.
15:29Wontons are easy to break, so we move them in small pieces.
15:37I'm curious about how to wrap the wontons.
15:44What is this?
15:45This is a wonton molding machine.
15:48It's written here.
15:50I can't see the inside because it's cloudy.
15:54Why is that?
15:56Making wontons is a company secret.
16:01That's amazing.
16:02Only a few workers can fit in this molding machine.
16:10Really?
16:12I'm curious.
16:13Can't I fit in this molding machine?
16:16No, you can't.
16:18Don't you know how to do it?
16:21I don't know how to do it either.
16:22You've never done it before?
16:23No.
16:24That's how hard it is.
16:29Wonton molding is a company secret.
16:36Only a few workers can fit in this molding machine.
16:44This is the top 10 most sold wontons.
16:5010th place is...
16:54Black Pork Curry Udon.
16:57It was released in 1995.
17:00It's famous for its curry-flavored soup.
17:089th place is...
17:12Gotsumori Corn Miso Ramen.
17:15As the name suggests, it has a lot of ingredients.
17:21The Gotsumori series is very popular.
17:248th place is...
17:273rd place is...
17:337th place is...
17:38Maruchan Seimen Miso Ramen.
17:41I see.
17:42Despite being instant noodles, it has a chewy texture.
17:49That's right.
17:504th place is...
17:556th place is...
18:005th place is...
18:052nd place is...
18:092nd place is...
18:101st place is...
18:15Midori no Tanuki Ten Soba.
18:18It's a popular soup with bonito flakes.
18:22It's famous for its thick noodles.
18:27And the 1st place is...
18:31Red Fox Udon.
18:34It's a sweet deep-fried dish.
18:37It's famous for its thin noodles.
18:41It's a famous product of Toyosui.
18:45It looks delicious.