所さん お届けモノです！2024年9月28日 日本一の街で大調査！プロが認める一級品（＃376）
所さん お届けモノです！2024年9月28日 日本一の街で大調査！プロが認める一級品（＃376）
#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
Category
📺
TVTranscript
00:00日本一の町で大調査! プロが認める一級品!
00:10ものづくり日本一の町でその道のプロに聞けば
00:17私たちが知らない一品がきっと見つかるはず!
00:24今回調査する日本一の町は
00:31今回私はですね、こちらの美味しそうな海鮮丼!
00:41こちらの醤油日本一の町を調査したいと思います!
00:53所さんもお醤油大好きですもんね!
00:57はい、醤油ことです!
01:01やり遂げてると思ってる!
01:08日本人には欠かせない調味料、醤油!
01:14全国の中でも出荷量日本一を誇るのが
01:21千葉県!
01:24実はその千葉県には醤油の町が2つあるんです!
01:30その一つが国西部に位置する野田市!
01:37野田市は全国の醤油売り上げ一位を誇る
01:41あのきっこうまんが生まれた町なんです!
01:47そしてもう一つの醤油の町が
01:51それがこちら!
01:54調子市です!
01:57パフパフパフパフー!
01:59調子いいねー今日は!
02:02調子いいねー!
02:05スパイクを止めなさい!
02:07あれで手応えあると思っちゃったんだから!
02:11山さや秀田をはじめ
02:13老舗の醤油蔵が4つも残る調子市は
02:16まさに醤油の町!
02:20ここなら普段のスーパーでは出会えない
02:23一級品の醤油があるはず!
02:26ということで醤油のプロたちに聞き込み!
02:31その醤油はもう抜群ですね!
02:34お肉焼いてちょっと味付けがそれで決まっちゃうんで
02:39常識を変える激レア醤油をお届け!
02:43うまーい!
02:46これ以外出さないで欲しいね醤油は!
02:50まずはかつて醤油作りの中心地だった
02:54調子駅周辺へ
02:57バトル!純レギュラー狙ってます!
03:01真っ直ぐ!
03:03背中欲しい!そういうこと言ってんじゃないよ!
03:06もうレギュラーでいいよね!
03:08そうですね!
03:09朝からこういう顔立ち見たい!
03:10あーわかりますよ!
03:15お?調子名産秘使を
03:19お醤油屋さんかもしれない!
03:23こんにちは!
03:25どうもこんにちは!
03:27所さんお届けものですという番組でちょっと伺っております
03:31マトブと申します
03:33こちらお醤油いっぱいあるんですけれども
03:36これはね、うち調子のお醤油をずっと並べて
03:40あーそうなんですね!
03:42昔はね、この通り江戸時代から明治まで
03:46全部醤油屋さんのプランが並んで
03:48嘘!
03:49この地区なんです
03:50でももう今全然
03:52ここ前、利根川があれっていうんですか
03:54この利根川がですね
03:56江戸とつながったんですよ、水辺
03:59そうするとここで船乗せれば江戸までね
04:03醤油は重いもんですから
04:05運賃、物流コストをダンと下げたので
04:09いい醤油が安く江戸に届けられたっていうので
04:14江戸時代には16件もの醤油蔵があったという調子
04:21利根川の水運を利用して醤油を江戸へ運び
04:25そのかえりに原料になる質の良い大豆や小麦を
04:30効率よく調達していました
04:33そんな醤油の街ならではの一品が
04:37うちやってるのはこっちの方なんですよ
04:40ご主人、こののれんにもひしおって書いて
04:44お店の名前ですか?ひしおってなってますけど
04:47これは醤油ですか?
04:48いや、こういう固形なんです
04:50これ?ちょっと触ってみていいんですか?
04:53一応醤油のルーツみたいなもんじゃない?
04:56味噌みたいなもんなんです
04:58だけど味と風味は醤油だ
05:02古くは奈良時代から食べられていたひしお
05:06そんな古いんだ
05:09大豆と大麦を混ぜて麹を作り
05:12塩水を加えておよそ2年間
05:15自然の力だけで発酵・熟成させています
05:22調子の飲食店では醤油の代わりとして
05:25さまざまな料理に使われているんです
05:30もう醤油ジャムだね
05:34ひしおご存知ですか?
05:35知らない
05:36そうですか?
05:37聞いたことあるけどいいね
05:41だいぶ
05:44醤油じゃなくてお味噌みたい
05:47絞ってないから大豆の本体がいるじゃん
05:52だもんだから醤油よりマイルド
05:56これだけでずっと舐めて歩きたいね
06:01ケースに入れといてね
06:04それではこの道40年以上のご主人に
06:08知られざる一級品の醤油を教えてもらいましょう
06:13何かおすすめがあれば伺いたいです
06:17秀田醤油さんが現番裏っていう醤油
06:21名前が現番裏?
06:22現番裏っていうブランドで
06:24皆さんスーパー行って醤油っていうのは
06:27いつ買っても同じものですよね
06:30いつもあるから安心というか
06:33秀田さんはそこまでこだわって
06:37今年の醤油は出来が悪かったので
06:41予約してもらったんだけど売りません
06:44っていう返事を出したことがある
06:47でもこれは食べていただければ
06:51違いは分かりました
06:53出さないと不満
06:54他のプロたちもそのこだわりと味を絶賛
06:58年に一回とかでスーパーで売ってないじゃないですか
07:03濃いでしょ?味は濃いです
07:06値段高いから
07:07高いですよ
07:08大体300円とかじゃないですか
07:10そんなもんじゃない
07:12そんなもんじゃない
07:14毎年予約で完売
07:17江戸の幻醤油現番裏とは?
07:21日本一の醤油の街
07:28千葉県調子市でプロが絶賛する現場裏とは?
07:33こちらが秀田醤油株式会社さん
07:39大きいな
07:41とてつもなく大きな会社ですね
07:44ちょっとなんかぎょうぎょうしくなってしまいますね
07:47神社じゃないんだ
07:49もうここのとこだけ宝塚であれ習ったような
07:54あそこは1616年創業となりますけど
07:59もう400年も?
08:01何時代だ?
08:04江戸時代
08:06ちょうど徳川家康が亡くなったと
08:10その時から秀田さんあるんですか?
08:14関東で最古の醤油蔵
08:17創業から408年になる秀田醤油
08:21これは江戸の市中でよく売れた醤油が
08:26このバンズケ表になっています
08:28なんかこの相撲のバンズケ
08:30そうですねこういうバンズケ
08:31見たらカスカタですけどね
08:32そうですねいろんな醤油のバージョン
08:34これが弊社の創業者の田中玄馬
08:38青倉の醤油です
08:40田中玄馬?
08:42玄馬?
08:43玄馬船の玄馬さんですか?
08:44そっから名前が出てきました
08:47創業者田中玄馬は
08:50現代の醤油の礎を作った一人
08:54それまではほぼ大豆だけを使った
08:58真っ黒なたまり醤油のようなものでしたが
09:02田中玄馬はそこに小麦を加える醸造法を考案し
09:07芳醇な香りと甘みを引き出すことに成功
09:12その後調子や野田の醸造化により
09:16濃い口醤油が作られ江戸で大流行したんです
09:22かつての木桶仕込みは機械による大量生産へ
09:38小麦や大豆などを混ぜて作ったもろみを
09:41およそ半年発酵熟成させ
09:45醤油を絞り出すのですがその作業が圧巻
10:11小麦や大豆などを混ぜて作ったもろみを
10:16およそ半年発酵熟成させ
10:21小麦や大豆などを混ぜて作ったもろみを
10:26およそ半年発酵熟成させ
10:31小麦や大豆などを混ぜて作ったもろみを
10:36およそ半年発酵熟成させ
10:40小麦や大豆などを混ぜて作ったもろみを
10:45およそ半年発酵熟成させ
10:50小麦や大豆などを混ぜて作ったもろみを
10:55およそ半年発酵熟成させ
11:00小麦や大豆などを混ぜて作ったもろみを
11:05小麦や大豆などを混ぜて作ったもろみを
11:10およそ半年発酵熟成させ
11:15小麦や大豆などを混ぜて作ったもろみを
11:20およそ半年発酵熟成させ
11:25小麦や大豆などを混ぜて作ったもろみを
11:30小麦や大豆などを混ぜて作ったもろみを
11:35およそ半年発酵熟成させ
11:40小麦や大豆などを混ぜて作ったもろみを
11:45およそ半年発酵熟成させ
11:50小麦や大豆などを混ぜて作ったもろみを
11:55原爆らのすごさ二つ目は
11:59えど時代の伝統製法を再現
12:04年間を通して大量生産される醤油と違い
12:08仕込みを行うのは年に一度だけ
12:12冬に仕込み春から夏にもろみを発酵熟成させると
12:17醤油は最も美味しくなるんだそう
12:21And the important process that will be carried out in July is...
12:27As a secret recipe, we add rice malt.
12:33It is said to be very good for sweetening and deepening.
12:39By adding rice malt, it becomes a mild taste that is not found in soy sauce today.
12:46It takes a lot of time and effort to reach the peak of umami in September.
12:53This is a limited edition of about 30,000 copies.
12:58It is a product that can only be delivered to those who have made a reservation.
13:04It is already sold out because it is very popular every year.
13:08Can you deliver it to Mr. Tokoro?
13:12I don't have rice malt anymore.
13:17However, I was recommended by Mr. Tokoro.
13:21I can't get in without tasting the rice malt.
13:27The original top star, Masako's plan.
13:32Then...
13:35It's amazing.
13:38He brought it to me.
13:41This is what I want to deliver to Mr. Tokoro.
13:46Do you just look at it?
13:49Here you go.
13:52OK, it's out.
13:55I got it.
13:58If you just taste it a little, you can share it specially.
14:04How different is it from ordinary soy sauce?
14:07Mr. Tokoro, this is for you.
14:11There is a case.
14:14It's cool.
14:16It's HAPPO STYROL, but it has a name.
14:19Can I open it?
14:20Yes.
14:21It's like this.
14:23It's treated very importantly, unlike other soy sauces.
14:26It's a cool soy sauce.
14:27If it breaks, it will be a big deal.
14:28It won't bounce.
14:31If I do this, will the soy sauce bounce?
14:34No, no, no.
14:35Please don't do that.
14:36I'm happy if the soy sauce bounces.
14:40Can I taste it?
14:41Yes.
14:45I like the sound.
14:47It's good.
14:50The best way to eat soy sauce is to eat it with sashimi and fried chicken.
14:57The deep umami brings out the sweetness of the fish oil.
15:03It looks delicious.
15:06Let's eat.
15:10The soy sauce is really delicious.
15:12Is that so?
15:13It's like a delicacy.
15:16It's like soy sauce with soup stock.
15:20I can feel the depth.
15:24The soy sauce is delicious.
15:25It's great.
15:30Both fish and fish are delicious.
15:33I like fish.
15:34I like fish, too.
15:38The fish was delicious, too.
15:40It's very good.
15:42It's delicious.
15:46It's delicious.
15:47It's really delicious.
15:48It's really delicious.
15:49The taste of the fish is good.
15:52It's a good blend of fish oil.
15:55It's gentle.
15:57It's like you're in a good mood.
15:59You have to hold it like this and talk.
16:01You're in a good mood now.
16:03I told you earlier.
16:05Why are you saying that even though I didn't get it?
16:07I didn't get it.
16:09You have to go back and forth.
16:11Next, we asked professionals at a good-mannered restaurant.
16:16What do you call that?
16:18Is it a eel restaurant?
16:21It's a real eel restaurant.
16:23Hello.
16:25Excuse me.
16:2894 years since its founding.
16:30I asked the eel restaurant, which is proud of its sauce using local Cho-shi soy sauce.
16:38I want to see this.
16:40Please let me work.
16:42Well, of course.
16:46All of them are good.
16:48All of them are good.
16:51But among them,
16:53Especially,
16:55It's called Soyanowaru, which is served by Mr. Yamasa.
17:00Soyanowaru.
17:02Is it in Katakana?
17:04That soy sauce is perfect.
17:06Perfect?
17:08No matter who eats it,
17:10Just one bite.
17:12A strong umami.
17:16I think anyone can tell.
17:18Even in this restaurant, which uses more than 40 kinds of soy sauce.
17:24The most popular one is Mr. Yamasa's Soyanowaru.
17:28I heard that earlier.
17:30Mr. Yamasa has a store at the entrance of the factory.
17:35He makes yakisoba next to it.
17:38He makes it and serves it to customers.
17:43I think people who go there will go well with yakisoba.
17:47Usually, it's not a sauce.
17:49That's right.
17:51I'll definitely go there.
17:55This is also famous.
17:57Yakisoba-only soy sauce recognized by professional restaurants.
18:00Soyanowaru.
18:02I'm curious about this.
18:04It's wide.
18:06It's amazing, this view.
18:08Is this all Mr. Yamasa?
18:10The entrance of the factory is big.
18:13Mr. Yamasa started making soy sauce in 1645, the early Edo period.
18:20At the end of the Edo period, the quality was recognized by the government.
18:26It was given the title of the best soy sauce.
18:31There are not only soy sauce, but also unexpected products in the store.
18:39I didn't think it was just soy sauce.
18:43There are various products.
18:45This is a soy sauce yokan.
18:47This is a soy sauce yokan.
18:51This is a soy sauce yokan with a hidden taste.
18:54This is a slightly sweet and salty yokan.
18:57He makes interesting things.
18:59The most popular product is soy sauce soft.
19:02This is delicious.
19:04This is a soft taste.
19:06It's sweet.
19:10There are 7 kinds of spices and soy sauce.
19:13This is a craft cola.
19:15This is a souvenir.
19:18This is interesting.
19:26This is spicy.
19:28I've never tasted this before.
19:30This is cola.
19:33This is cola.
19:36This is delicious.
19:38This is cola.
19:40What does that mean?
19:42MATOBU fell in love with soy sauce sweets.
19:45This is delicious.
19:47This is my wallet.
19:51Is it okay for me to buy this?
19:54This is 35 points.
19:56Did you buy this?
19:58I bought 35 points.
20:01I bought this because I came here.
20:03Do you buy 35 points?
20:05It's about 2 or 3 points.
20:0735 points.
20:09I've never heard of it.
20:11I have a question.
20:13I heard that you have soy sauce for yakisoba.
20:22This is it.
20:24Is this soy sauce?
20:26This is soy sauce.
20:28It doesn't look like soy sauce.
20:30I don't want to lose to the sauce.
20:35This is a repeat.
20:38This is soy sauce for yakisoba.
20:43I'm a soy sauce lover from today.
20:47This is delicious.
20:49This is delicious.
20:51The taste is well transmitted.
20:53This is delicious.
20:56This is soy sauce for yakisoba.
20:59This is soy sauce for yakisoba.
21:07This looks like olive oil.
21:09This is a cosmetic product.
21:11This is YAMASA's soy sauce for yakisoba.
21:15This is SOYANOWARU.
21:17This was originally developed as a yakisoba seasoning sold at a store.
21:23This is a product with a good reputation.
21:27The umami content is 1.5 times more than ordinary soy sauce.
21:33This was developed for 2 years to improve the scent when heated.
21:40This time, YAMASA recreated the recipe that was specially taught to me.
21:45The scent of soy sauce is strong.
21:49This is delicious.
21:52This is delicious.
21:53This is a scent that stimulates appetite.
21:55The ingredients are pork and cabbage.
21:58Is there anything brown in this?
22:00Is this a rice cracker?
22:02That's right.
22:03Why do you put this in a rice cracker?
22:06This is a popular product.
22:09This is a rice cracker with a savory taste.
22:12This is a rice cracker that absorbs the umami of pork.
22:15This is said to be delicious.
22:19Please eat this.
22:22ITADAKIMASU.
22:30This is delicious.
22:32This is very delicious.
22:34This sauce doesn't have a strong impact.
22:38The umami of each ingredient is well transmitted.
22:43This is delicious.
22:46This is sweet and fluffy.
22:50This is a good comparison with the sweetness of soy sauce and pork.
22:56This is delicious.
22:58This is delicious.
23:00This is a little salty.
23:02This is only soy sauce.
23:04Please eat this with cabbage.
23:06I ate this with cabbage.
23:09This is good for people who sweat a lot.
23:14We are in the studio.
23:16We are under strict control.
23:21Today, we had a great time with YAMASATO and HIGETA.
23:26MATOBU, can you come again?
23:28I said I wanted to be a regular.
23:30I think it's good to be a regular.
23:32MATOBU has become a regular.
23:35MATOBU is energetic and cheerful.
23:38I think he will have his own program on TV.
23:41MATOBU and HIGETA will have a joke trip.
23:45Or they will get 35 points.
23:51Next time.
23:53Isn't this the most delicious food in KOCHI?
23:57Tourist ambassador WAKAKO SHIMAZAKI is very popular.
24:00In the morning of KOCHI, a large line of SAKUOKU TEMPURA is delivered.
24:06I'm impressed by this.
24:08Is that so?