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TVTranscript
00:00Tonight's magical restaurant is...
00:04...the most popular udon restaurant in Japan.
00:11It's the Marugame Seimen Uragawa Daikaibou Special.
00:18We're in Uragawa for the Men Shokunin Test.
00:24I want to see it.
00:28Marugame Udonatsu is one of the most popular udon restaurants in Japan.
00:37It's Uragawa.
00:40We're going to find out the best way to eat udon.
00:50First, let's go to the front of the restaurant.
00:54We're going to investigate this person.
00:58Hello.
01:02He's 50 years old.
01:06He comes to Marugame Seimen from time to time.
01:10I'm on a tour this year.
01:14I came to Marugame Seimen with a clear cup.
01:21It was really good.
01:23There's a girl in the studio.
01:26Aren't you embarrassed?
01:29Not at all.
01:30Many people don't like their parents.
01:33I don't mind.
01:34It's natural.
01:35I'm happy.
01:37I'm going to show you my 50 years of experience.
01:40I'm looking forward to it.
01:42Let's go inside.
01:44Osu!
01:45It's Osu.
01:46It said Osu.
01:48It's Osu.
01:50This is my 50 years of experience.
01:53That's great.
01:59It's wide.
02:01I can see everything.
02:03What I noticed immediately was that the noodles and tempura were all in the store.
02:11In 2000, he started this style in the industry.
02:16It's an Iseo style.
02:18Look at this.
02:20It's seasonal.
02:22It's mixed egg udon.
02:24It looks delicious.
02:26It's a limited-time menu that appears about nine times a year.
02:33In this season, there are beef-flavored kamatama udon and meat-flavored mixed egg udon.
02:45The egg is soft.
02:47It's a little sweet.
02:49It's delicious.
02:50There is a lot to eat.
02:52It's delicious.
02:54It has a good texture.
02:56It's both refreshing and delicious.
03:01There are about 12 types of regular udon.
03:04Sekine and Tsuchiko also order their favorite udon.
03:09I like kamatama udon.
03:14Kamatama.
03:15It's warm.
03:16I'll have a cold udon.
03:20That's good.
03:22Next, let's go to the tempura corner.
03:27Among the ten types of tempura, this is the most popular one.
03:32Kashiwa tempura is the most popular.
03:37But here...
03:40Mari, what kind of tempura does your father eat?
03:45Well...
03:46This is easy.
03:48This is easy.
03:50It's a typical tempura.
03:53Shrimp tempura.
03:56The correct answer is...
04:00Squid tempura.
04:03Squid tempura.
04:06Squid tempura and shrimp tempura.
04:10Squid tempura and shrimp tempura.
04:12I love this.
04:14Mari, what do you like?
04:17I like shrimp tempura.
04:19Shrimp tempura.
04:21Finally, they put in their favorite ingredients.
04:26This is Sekine's choice.
04:29Kamatama udon, his favorite squid tempura, and shrimp tempura.
04:33There are a lot of free green onions and tempura bits.
04:37It's great.
04:38It's getting simpler with age.
04:41Right?
04:42It's easier with age.
04:50It's chewy.
04:54It's chewy but soft.
04:57For example,
05:00Abe Hifumi.
05:01Abe Hifumi.
05:02His tempura is chewy but soft.
05:06He won a gold medal.
05:08When it comes to Marugame Seimen,
05:10it's a popular udon restaurant.
05:14The noodles are good.
05:16It's chewy and has a good texture.
05:21Everything is made of flour.
05:24But what's on the other side?
05:26Mr. Sekine.
05:28You're wearing a different uniform, right?
05:33The color of your hat is different.
05:37I chose it because it's fashionable.
05:41I don't think you can do that.
05:46Who is he?
05:48I'm wearing a blue uniform so that only those who pass the Marugame Seimen test can wear it.
05:56I see.
05:58It's like a black belt.
06:00I see.
06:01You seem to know a lot about Serie A.
06:05Yes, I do.
06:08He's a professional who learns how to make noodles,
06:11and makes the best udon noodles every day.
06:16In fact, he's been a noodle master since this spring.
06:21Marugame Seimen has a noodle master.
06:24It means that you can provide stable and delicious noodles.
06:28Yes.
06:29The noodle master system started in 2016.
06:33In the past three years, the number of noodle masters has increased by 4 times.
06:38It has been deployed in 851 stores nationwide.
06:46On this day, a noodle master test was held in Namba.
06:51What kind of test is it?
06:53This time, it's a special test.
06:54It's a test to see what's on the other side.
06:57It's on the other side.
07:00Now, let's start mixing.
07:02Please start.
07:05In the actual test, they check the process from Seimen to Kansei.
07:17Looking at the test tube,
07:21it's impossible to check the water drop left in the bucket.
07:27There are points in each step,
07:31and they check whether the points are reproduced correctly.
07:33There are more than 100 items,
07:36and we check them one by one.
07:42The test is also a written test,
07:44which asks for a lot of knowledge about udon, such as the characteristics of the flour.
07:50This is a secret because it can't be shown on TV.
07:53It's a secret.
07:54I can't announce it.
07:55You have to memorize this.
07:57You have to do all the mathematics.
08:01There's a reason why the temperature is like this.
08:04Can you tell us?
08:06I can't tell you.
08:09In order to investigate the secret of the noodle master,
08:16Now, let's start the Seimen test.
08:19The noodle master's Seimen test.
08:22You look like you're in a hurry.
08:25It's like a part-time job since the beginning of the industry.
08:28It's like a part-time job since the beginning of the industry.
08:30It's been 45 years.
08:32It's not a part-time job.
08:33It's not a part-time job.
08:34You want to have free time.
08:36That's right.
08:37I want some time to make plastic models.
08:40First, he makes the dough.
08:44I'll put the flour in.
08:47He puts the selected domestic wheat into the mixer.
08:51He's very careful.
08:52Make sure the flour doesn't turn.
08:56Slowly like this.
08:58After turning the mixer with only the flour and loosening the lumps,
09:03Here's the noodle master's technique.
09:06First, let me measure the temperature.
09:08I'll adjust the water temperature according to the temperature.
09:12It's detailed.
09:15Adjust the water temperature according to the temperature of the flour.
09:19The noodle master's technique is advanced.
09:22He can adjust the temperature without a manual.
09:24The temperature of the flour changes every day.
09:27It also changes depending on the season.
09:29I change the temperature of each dough on that day.
09:33That's great.
09:36The mixing process of flour, salt, and water also adjusts the time.
09:45How about the finished dough?
09:47It's a little moist.
09:48It's moist and calm.
09:50It's good.
09:53It's like Ayase Haruka recently.
09:55It's calm.
09:57The time to mature the dough is also fine-tuned by temperature and humidity.
10:04What's more, the noodle master's technique shines.
10:12I'll put the noodles in.
10:14He's gentle.
10:16He's gentle in putting the noodles in.
10:18He doesn't move the noodle maker for a few seconds.
10:24Next, I'll mix it.
10:26I'll mix it until the flour floats.
10:29Then, I'll put it in the bowl.
10:34This is surprisingly difficult.
10:38He's putting the noodles in.
10:42He's putting the noodles in.
10:45It's getting in.
10:46Here he goes.
10:48He puts the noodles in.
10:53It fell a little.
10:58He's drawing a bee.
11:04He's drawing a bee.
11:06He's drawing a bee on his noodle sheet.
11:10No, no, no, no, no, no.
11:12It fell off faster than I thought.
11:14The noodles fell off.
11:16The noodles fell off.
11:18This is difficult.
11:20This is difficult.
11:24He tried the boiled noodles.
11:26He tried the boiled noodles.
11:28He put it in carefully.
11:30He put it in carefully.
11:32He ate it straight.
11:36This is amazing.
11:38You can eat Udon without boiling noodles.
11:40You can eat Udon without boiling noodles.
11:42I think it's delicious.
11:44I made noodles.
11:46I made noodles.
11:48I made noodles.
11:50Mari grew up straight.
11:52She also grew up straight.
11:54Yes.
11:56Yes.
11:58He is also involved in the product development department of the household air plane.
12:00He is also involved in the product development department of the household air plane.
12:08Marugame Seimen Uragawa Daikaibou Special
12:15Marugame Seimen Uragawa Daikaibou Special
12:19Marugame Seimen Uragawa Daikaibou Special
12:22Next, let's take a look at the development team of the most popular product.
12:28What is the most popular product of Marugame Seimen this year?
12:33This is it! Udonatsu!
12:37I wanted to eat it!
12:39Marugame Udonatsu has sold over a million dishes in just six days since the start of sales.
12:48Put your favorite flavor in a bag and shake it!
12:53Wow!
12:56Chewy!
12:58Delicious!
13:00It's like a soup stock!
13:05The dough is very moist, and it melts in your mouth.
13:11It's a taste that makes you happy.
13:15The person who came up with this is amazing!
13:18To the back of the development, Tokyo Shibuya.
13:25There is no address, flight number, or sign on the first floor of the building.
13:31When I got off the elevator,
13:38I saw an entrance like a shop.
13:42And when I went inside,
13:45It's Marugame Seimen!
13:48Marugame Seimen's store?
13:55This is the center of the taste of Marugame Seimen.
13:59This is the place where new products such as test kitchens are developed.
14:04It's cool!
14:07It's exactly the same as the actual store.
14:11There is also a simulation to see if the operation is possible.
14:17This time, I came to the test kitchen.
14:23It's a little sweet.
14:27It's different from the taste of Marugame Seimen.
14:32What was done on this day was the final adjustment of the new flavor of Marugame Udon, which was just released this month.
14:43It's sweet and salty.
14:46It's sweet and salty.
14:49It's a little salty.
14:52But it might be a little salty.
14:55Udon was born here, right?
14:58Yes, I came up with it.
15:00The person who came up with the idea of Marugame Udon is this person.
15:04I'm confused with the development team, but actually this person?
15:09Yes, I'm the president.
15:12The president?
15:14I don't feel like that.
15:16I feel like the president.
15:18He became the president when he was in his thirties.
15:25Besides Marugame Udon,
15:28President Yamaguchi also came up with a big hit product such as Marugame Udon bento and Marugame Seimen Udon.
15:35Have you ever heard of Marugame Udon?
15:38At that time, when I was thinking about what I could do with udon,
15:47I thought of making donuts.
15:50I thought donuts would be the easiest to express the chewiness of Marugame Seimen Udon.
15:58He is also the first noodle craftsman of Marugame Seimen Udon.
16:01He came up with the idea because he knew the menu well.
16:06And the product development team actually commercialized the idea.
16:11Mr. Urago, who is called the ace of the development team, is one of them.
16:16Have you ever thought of selling Marugame Udon?
16:19Yes, I have.
16:21There are a lot of crazy ideas.
16:25However, the president often comes up with ideas that people can't come up with.
16:32So we think about what we can do and develop the product.
16:40In fact, Marugame Udon had a hard time developing,
16:44so it took three years to commercialize.
16:51The base, udon, is put in a mixer,
16:54and the dough is made by mixing it with white dashi.
16:59He tried it hundreds of times until he got the best texture.
17:09Next, he started tasting it.
17:13This is a new product.
17:16It's a Kamaage Tsukezuru Udon from Gotouchi.
17:19Kamaage Udon, which can only be eaten in 47 prefectures, will be released next month.
17:26The name is Wagamachi Kamaage Udon No. 47.
17:31It's interesting.
17:33This is Katsuo no Tatsuage.
17:36This is Ishikari Nabe.
17:38This is Hokkaido Udon.
17:41Kamaage Udon is made with the characteristics of each prefecture.
17:46It's popular with noodle makers all over Japan.
17:49It's interesting.
17:50For example, in Osaka,
17:53this is Doteyaki Tsukezuru with beef tendon boiled in miso.
17:59In Hyogo, this is a Western-style Tsukezuru with three onions.
18:06Now, it's time for the quiz.
18:11What is the carbonara Tsukezuru sold in Kyoto?
18:17What is it?
18:19It looks like vegetables.
18:22It has a lot of things in it.
18:24It's Kyoyasai Carbonara Tsukezuru.
18:29The answer is...
18:33The answer is Uji Matcha Carbonara Tsukezuru.
18:38No way!
18:41Maki, you knew the answer.
18:43I knew the answer.
18:46Maki is a liar.
18:49Maki knew the answer.
18:51Kyoto is famous for matcha.
18:54It smells like matcha.
19:00It tastes like vegetable potage with a bitter taste of matcha.
19:07The soup itself is delicious.
19:09It tastes like bacon.
19:15The carbonara is well-made.
19:19It's strange.
19:21The back side of Marugame Seimen is open.
19:24What's next?
19:25URONNO PRO is naked with materials and equipment.
19:31The main craftsman is not only in the product development department.
19:35There is a secret behind the materials and equipment.
19:39The store that solves it is NARA.
19:42What is it?
19:45We came to Marugame Seimen.
19:50What is this?
19:54It says it's a aging room.
19:59When you enter the store, you can see the aging room.
20:03You can see the aged udon dough.
20:08The Seimen machine is also rounder than usual.
20:13Actually, this is the only super-open store in Kansai.
20:20What does this mean?
20:22I'm doing my own Seimen.
20:26Actually, this person.
20:29He is one of the legends of Osaka Udon.
20:32He is Mr. Kubo Tatsuya of the popular udon shop, Jounetsu Udon.
20:38This time, URONNO PRO checks the store of Marugame Seimen.
20:44He is naked with the secret of deliciousness.
20:55URONNO PRO investigates the deliciousness of Marugame Seimen.
21:01The points are for noodles, soup stock, and tempura.
21:05First of all, noodles.
21:09What is this?
21:11This is wheat flour exclusively for Marugame Seimen.
21:14This is a lot of wheat flour.
21:18This is the only wheat flour made by a large manufacturer.
21:22This is a high-end wheat flour.
21:27This is a skill.
21:29Only 10% of wheat flour is sold in Japan.
21:33This is a rare wheat flour.
21:36This is a rare wheat flour, so the price is high.
21:41I feel the financial power.
21:44I feel the power.
21:48This is a large machine.
21:53This is a kitchen, isn't it?
21:55This is close.
21:57This is close.
21:59This is a machine that can cut noodles one by one.
22:04I have never seen this type of machine.
22:06This is a large machine.
22:09This machine takes up a lot of space.
22:12If this is a personal store, it will cost a lot of money.
22:16I envy you because you can't afford this luxury.
22:19How about you?
22:21This is small.
22:23You are careful.
22:25You are careful, right?
22:27I asked NAGANO.
22:31This machine makes a noise to entertain customers.
22:37What is that?
22:50The correct answer is this sound.
22:56This machine makes a loud noise on purpose.
23:02This machine makes a loud noise on purpose.
23:05Let's go further.
23:08Can you cut the noodles?
23:12Please look at this.
23:15There is a skill in this cutting.
23:19This is a machine that warms the noodles.
23:23You put the noodles in the machine.
23:25This machine cuts the noodles.
23:31The noodles didn't shake.
23:33You put the noodles in the machine.
23:35In fact, this is also connected to deliciousness.
23:39Udon and ramen are originally cut like this.
23:44If you don't do that, you can't do it.
23:46If you do that, the noodles will be damaged.
23:52The correct answer is to do it delicately.
23:55This is a machine that does this.
23:57The noodles made in this way are delicious.
24:05This is delicious.
24:07This is delicious.
24:09The condition of delicious noodles seen by professionals is the cross section of the noodles.
24:14If you look closely at the freshly boiled noodles, you can see it.
24:18This is a cross section of the noodles.
24:21The corners of the noodles are standing.
24:24This is proof that the noodles are boiled well.
24:26The soup stock is mixed with the cross section of the noodles.
24:29You can eat deliciously.
24:31The secret of noodles is hidden.
24:36There is also a skill in the soup stock that you can get for free.
24:42This is delicious.
24:43This is bonito and kelp.
24:48This is delicious.
24:50There is a skill in this kelp.
24:52I couldn't get kelp, so I was in a hurry.
24:55I was worried that I would run out of kelp.
24:58However, I was able to get this umami.
25:00This is free.
25:02The legend is right in front of you.
25:05What kind of kelp do you use?
25:08This is Hokkaido kelp.
25:12This is a high-grade kelp.
25:15This is the best kelp.
25:19Most of the individual stores sell soup stock once a day.
25:24In Maruyama Seimen, we sell more than five times a day to provide freshly made soup stock.
25:33This is free.
25:35What should I do?
25:37I don't understand.
25:40It's amazing that you can make soup stock at that price.
25:48Next is TEMPURA, which has about 10 types.
25:51Among them, the skill of the craftsman is the most tested.
25:56This is KAKI-AGE.
25:59I learned how to fry KAKI-AGE.
26:07Since Marugame Seimen was established, KAKI-AGE has become commonplace.
26:13We didn't know how to fry KAKI-AGE.
26:18Vegetable KAKI-AGE is praised by udon professionals.
26:22This is the original KAKI-AGE ring of Marugame Seimen.
26:29This is a special ring, so you can put in a lot of ingredients.
26:34Air enters the gap.
26:38This is a light and crispy texture.
26:44This is a revolution of KAKI-AGE.
26:46Marugame Seimen is revolutionary.
26:49I understand.
26:50Udon professionals are also good at praising others.
26:56Next is the strongest customized competition.
27:02Speaking of Marugame Seimen.
27:05It's popular because you can customize the menu to your liking.
27:11But there is a secret.
27:16There are so many that I get lost.
27:18I get lost when I come here.
27:20I eat simple food.
27:24This is a competition between a famous udon restaurant owner and a Chinese professional.
27:30Marugame Seimen Customized Competition.
27:34Who will be judged?
27:37ITADAKIMASU.
27:40This is interesting.
27:42Marugame Seimen has a total of 15 cooks.
27:47We don't know who made it.
27:49The winner is decided.
27:53Let's start with the 4th place.
27:56Who is the master of noodles in this arrangement?
28:05This is a dream match.
28:07The combination is perfect.
28:10But it's the 4th place.
28:12It's a high level.
28:14Who customized it in a dream match?
28:17Hello.
28:18I'm TASAKI of Marugame Mania.
28:23TASAKI of Marugame Mania.
28:26He has been involved in Marugame since he was young.
28:29Marugame One Grand Prix.
28:32It's a competition to chase your dream.
28:36I'm the MC.
28:38What is TASAKI's arrangement?
28:41It's perfect.
28:43It's my favorite.
28:47What is TASAKI's favorite arrangement?
28:51Let's start with 12 types of udon.
28:55This is a freshly baked meat udon.
28:59I ate meat udon.
29:02He chose a freshly baked meat udon.
29:08This is the sound of meat udon.
29:12This is no doubt.
29:15Next is the topping.
29:17He chose five types of toppings.
29:21Please give me MENTAIKO and ONDAMA.
29:29This topping is unique to Marugame Mania.
29:34He chose CHIKUWAISOBE and KASHIWATEN for TEMPURA.
29:41This topping is unique to Marugame Mania.
29:44Finally, he chose a free topping.
29:48He chose AONEMI on top of udon.
29:52This is TASAKI's order in Marugame Mania.
29:55He arranged it perfectly.
30:00I mix MENTAIKO and ONDAMA.
30:05I mix this with hot spring egg.
30:10I put this on top of udon.
30:17This is amazing.
30:19This is like a police station.
30:22This is the idea of a famous chef.
30:27At first I thought it didn't go well with udon.
30:30But when I ate it, it was a little spicy.
30:33I was able to eat well.
30:35The spiciness of MENTAIKO is added to the sweetness.
30:39It's simple and delicious.
30:41However, there is also such an opinion.
30:43I thought the taste was a little strong.
30:47When it comes to meat udon, the taste becomes stronger.
30:50I thought it was hard to enjoy such a part.
30:54This is the taste of the fourth place.
31:02This is delicious.
31:04As you said, this is a little strong.
31:08After eating this, I want to put rice in it.
31:10I understand.
31:13The third place in the Marugame Seimen Customize Championship is.
31:19I thought it was more fun than the usual arrangement.
31:27This is the taste of the fifth place.
31:30The person who showed the customization that drew the sixth place is.
31:34This is KUBO of the passion udon group.
31:36Isn't it fast?
31:38KUBO is in third place.
31:41This is KUBO, a three-week passion udon.
31:46I like Marugame Seimen as much as I upload it to SNS.
31:51What will you show this time?
31:53I will introduce a recipe that you can enjoy twice with udon.
31:59A recipe that you can enjoy twice?
32:02First, choose the udon that will be the race.
32:05I want curry udon.
32:10Curry udon with a strong taste.
32:14He is a noodle craftsman.
32:16I thought there was a part that was difficult to arrange.
32:20However, it was more delicious.
32:23From the topping, choose a hot spring egg.
32:27From the tempura corner, choose a fried egg.
32:33This is a fried egg with a volume of vegetables.
32:37I want white rice.
32:39I want white rice.
32:41He wants white rice.
32:44Choose green onions for free.
32:49This is also a request from KUBO.
32:52Curry udon, fried vegetables, white rice, and volume.
32:57How do you enjoy this twice?
33:02First, enjoy the curry udon as it is.
33:11This is really delicious.
33:13This is just the right spiciness.
33:19After eating noodles, it's the second step.
33:22Add rice to the remaining curry soup.
33:27Add fried vegetables.
33:31Add fried vegetables.
33:36Mix well.
33:39Add white rice.
33:44Add white rice and mix.
33:47Add green onions.
33:49Add a hot spring egg.
33:52This is the last step.
33:57He uses TAKUJA seasoning.
34:00Add TAKUJA seasoning.
34:06Add white rice.
34:09This is a delicious curry risotto.
34:18The richness of the curry soup, the sweetness of the vegetables, and the softness of the hot spring egg were excellent.
34:27The volume and the sauce go well together.
34:33However, it's a little too much for women.
34:43It's a different taste without the sauce.
34:47It's a different product without the sauce.
34:52The fried vegetables blend well with the curry.
34:57It's like a well-cooked curry with vegetables in it.
35:04The rest of the players are left.
35:10Let's see the customization of the players.
35:16I'm NAKAYAMA from UDON KOBO YUYU.
35:20This restaurant has been popular for a long time.
35:24There are a lot of vegetables.
35:29This restaurant is very popular with women.
35:35I'm NAKAYAMA YUKO from UDON KOBO YUYU.
35:40She has a deep relationship with Marugame Seimen.
35:43I used to work at Marugame Seimen before I opened this restaurant.
35:49She knows Marugame Seimen better than anyone else.
35:55It's easy to eat and delicious.
35:58It's easy for adults and children to eat.
36:03What is the customization that both adults and children can enjoy?
36:09I'd like two servings of Kamage Udon.
36:14Kamage Udon with two servings of Udon.
36:18She is a former staff member.
36:25I'd like two servings of warm soup stock.
36:30She orders two servings of soup stock.
36:35The topping is cod roe.
36:38She chooses vegetables from the tempura.
36:42She chooses wasabi.
36:45I'd like wasabi.
36:48She chooses wasabi.
36:51I'd like free soup stock.
36:56She chooses soup stock.
37:00This is her order.
37:03She chooses three flavors.
37:09First, she chooses the soup stock.
37:13It's chewy and delicious.
37:17Next, she chooses the second flavor.
37:23I mix cod roe and TORORO in the soup stock.
37:33This is an adult-like arrangement.
37:37By adding TORORO, the noodles become thicker.
37:42It goes well with cod roe.
37:46The thick soup stock goes well with Kamage Udon.
37:52How does she enjoy the third flavor?
37:59I make KAKE UDON in this soup stock.
38:08She adds KAKE UDON to the soup stock.
38:15UDON is famous for ginger.
38:20I add wasabi to the soup stock.
38:25The soup stock becomes a high-class soup stock.
38:29Wasabi goes well with UDON.
38:33It's refreshing.
38:35UDON is refreshing.
38:38Wasabi is not used much.
38:43She challenges this customization.
38:47I'm SAWADA SHUHEI.
38:50SAWADA SHUHEI is famous for Chinese food.
38:55SAWADA-SAN looks angry.
38:59She shows the original customization with Chinese elements.
39:03She shows the original customization with Chinese elements.
39:06I've never thought of this customization.
39:11I think it's a great idea.
39:14What did she choose first?
39:16I chose a warm UDON.
39:19It's a simple UDON.
39:23People choose UDON that is easy to eat.
39:28Don't say that.
39:30SAWADA-SAN doesn't eat egg or cod roe.
39:35Next is the tempura section.
39:38I eat croquette first.
39:42I eat croquette.
39:45I eat Chinese food.
39:48I eat KASHIWA.
39:51I eat UME-ONIGIRI.
39:53She eats UME-ONIGIRI.
39:55She eats TENKASU, GOMA, NEGI, and SHOUGA.
40:01It's about 1,000 yen.
40:05She chooses the trickiest one.
40:10Is this Chinese food?
40:13I don't think so.
40:15She eats UDON with soy sauce.
40:18I eat KASHIWA.
40:20She eats KASHIWA.
40:23She eats GOROSU and SHOUGA.
40:26She eats TSURI GOMA.
40:30I eat UME-ONIGIRI.
40:32Did you think I would eat GOMA?
40:35She eats UME-ONIGIRI.
40:38She eats UDON.
40:40She eats UME-ONIGIRI.
40:44Then she eats SOU-UME.
40:48She eats KASHIWA.
40:50Put the green onion on top, squeeze the sudachi, and pour dashi soy sauce at the end.
40:58This is Yurinchi-style udon.
41:02Finally, the Sawada-style Yurinchi-style udon is complete.
41:07There are 7 ingredients in total.
41:12I have an amazing idea. What should I do?
41:15I'm the winner. What should I do?
41:17Some people eat udon.
41:19It's light and sour. It's delicious.
41:24It's Yurinchi-style udon, so I was surprised.
41:33Yurinchi-style udon uses vinegar.
41:35Vinegar represents sourness.
41:38It's Japanese, but it feels like Yurinchi-style udon.
41:44It's here!
41:51Chef Sawada can't stop eating.
41:56This is the dashi soy sauce.
41:59I'll try it.
42:04He even adds wasabi.
42:06He's going to make a tricky arrangement.
42:10I'm going to put croquette on top.
42:16He adds tenkasu,
42:19surimoma,
42:22green onion,
42:25and wasabi.
42:27Finally, he adds dashi soy sauce.
42:35It looks delicious.
42:37This is croquette chazuke.
42:40Croquette chazuke is a combination of six ingredients.
42:44This is also tricky.
42:49I'm the winner.
42:51It's delicious.
42:55It's a wonderful chazuke.
42:57Croquette is delicious like this.
43:01I'm going to win.
43:03Which one do you think is the best?
43:07When I ate TORORO MENTAIKO,
43:11I thought udon was the best.
43:15I agree with you.
43:17If it was up to the noodle craftsman, it would be the best.
43:21This is 1,010 yen.
43:23That is 1,020 yen.
43:25How much can you enjoy with that money?
43:30This is more entertaining.
43:34You pay attention to money.
43:38You probably only look at money.
43:42Who will win the crown?
43:5115 noodle craftsmen will be judged.
43:54The first place will be announced.
44:0115 people get 3 points for each 20 points.
44:04The total score is 300 points.
44:07Who will win?
44:11Is it NAKAYAMA of KAMAAGE CUSTOMIZE?
44:15Is it SAWADA of TRICKY CUSTOMIZE?
44:20Who will win?
44:40The winner is SAWADA.
44:45It was delicious.
44:52SAWADA is here.
44:58He is smiling.
45:03I'm happy to win.
45:07SAWADA is next.
45:12I will introduce you to SUIGYOZA.
45:17SUIGYOZA is more popular than YAKIGYOZA in China.
45:22I will introduce you to the traditional recipe of SUIGYOZA.
45:27Do you usually make SUIGYOZA at home?
45:31I often make SUIGYOZA because the balance is good.
45:38I put all the ingredients in the bowl.
45:40First, prepare the sauce.
45:42Add water, salt, and sugar to the chicken soup base.
45:48Mix it with a bowl.
45:52I don't need to add water to SUIGYOZA.
45:57I just need to mix it.
46:00I add ingredients to SUIGYOZA.
46:07What is the first ingredient?
46:10Celery.
46:13Celery is a popular ingredient in China.
46:16It goes well with pork.
46:18It has a refreshing taste.
46:20Celery is delicious.
46:24I'm looking forward to the texture.
46:28Add celery to the sauce.
46:32I mix it.
46:34I add ingredients to SUIGYOZA.
46:43This is white rice.
46:45I add white rice to SUIGYOZA.
46:47Handmade SUIGYOZA is thick and chewy.
46:49It is difficult to make SUIGYOZA thin and chewy.
46:54I use white rice to make SUIGYOZA chewy.
46:58I crush white rice.
47:02I make SUIGYOZA like rice cake.
47:04I put white rice in SUIGYOZA.
47:08I see.
47:11I thought it was a mixture of ingredients.
47:14I think it's interesting to make SUIGYOZA like this.
47:17I make SUIGYOZA thin and chewy.
47:21I feel like I'm attacking you as a chef.
47:26Are you sure?
47:28I'm confident.
47:30I mix white rice with SUIGYOZA.
47:35I wrap white rice in SUIGYOZA.
47:39I don't have to wrap white rice too tightly.
47:42I boil white rice in hot water for 3 minutes.
47:49I make TENJANYU.
47:54TENJANYU?
47:56TENJANYU is a sweet and spicy sauce with a strong flavor.
48:00This is not common in Japan.
48:03However, it is easy to make with the ingredients at home.
48:08I add this to SUIGYOZA.
48:10I add something to SUIGYOZA.
48:13What do you think SUIGYOZA is?
48:16I can't imagine the correct taste of SUIGYOZA.
48:22I think it's green onions.
48:26The correct answer is this.
48:37SUIGYOZA with a strong flavor.
48:39What is the secret ingredient of SUIGYOZA?
48:45The correct answer is this.
48:49This is a dried mandarin peel.
48:53This is called CHINPI.
48:55I add CHINPI to TENJANYU.
48:57CHINPI is a dried mandarin peel.
49:00CHINPI is not only sweet and spicy, but also has a fruity flavor.
49:04CHINPI also has a bitter taste.
49:07CHINPI has a complicated taste.
49:09I put CHINPI on SUIGYOZA.
49:11I put CHINPI on boiled SUIGYOZA.
49:15SUIGYOZA is complete.
49:21ITADAKIMASU.
49:25This is delicious.
49:28This is celery.
49:31This is a texture that I have never tasted in SUIGYOZA.
49:35This has a strong flavor.
49:38I can taste both SUIGYOZA and SUIGYOZA.
49:42SUIGYOZA has only meat and rice.
49:45SUIGYOZA is more delicious than SUIGYOZA.
49:49Next time.
49:50Osaka's No. 1 ramen shop is decided.
49:53There is also a new curry ramen.
49:58This is delicious.
50:06See you again.
50:12Thank you for your viewing.