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00:00Now, it's time for Yasutomo Itatte Shinken.
00:03The Shinken family is Toki-kun.
00:05Nice to meet you.
00:06Nice to meet you.
00:08And our guests are Sayaka and Kano.
00:11Nice to meet you.
00:12Nice to meet you.
00:13Nice to meet you.
00:14This week's Night in Naito is the Autumn of Appetite.
00:17It's Umaimon Week.
00:18Yes.
00:19Tonight's Itatte Shinken is an hour special with rice.
00:23Rice.
00:24Help me.
00:25Rice.
00:26I've never seen so much rice on TV.
00:29The entertainer's favorite dish, rice, is the highlight of the Shinken.
00:34It's so good.
00:40The Shinken rice special is made by an entertainer who loves rice.
00:45Who is the first entertainer?
00:49Here we are.
00:51Thank you, Yasutomo.
00:53Oh, I'm sorry.
00:54The camera is over here.
00:57I'm sorry.
00:59The first rice dish is the one that Nakanishi talked about in the studio.
01:05Is there any food you want to try?
01:08Ochazuke.
01:10Which one is the best with Ochazuke?
01:14It's the best.
01:15There are Saikyotomo, Shiken, and Mentaiko.
01:19I've been looking it up since I was a kid.
01:23What I like the most now is that it's good with everything.
01:28It's good with everything.
01:32I've been asked to shoot Ochazuke on every TV program.
01:37But I've never done it.
01:39I feel sorry for you.
01:40Thank you for saving me.
01:43I'm happy.
01:45Let's start with Nakanishi's Ochazuke.
01:50He said he wanted to eat Ochazuke in the studio.
01:53He said he wanted to eat Ochazuke when he got home.
01:58He said he wanted to eat Ochazuke.
02:00He said he wanted to eat Ochazuke.
02:02Nagatani's Ochazuke is the best.
02:06It's really good.
02:08It's really good.
02:09I mix Ochazuke in a different way.
02:14You mix it?
02:15You mix it?
02:17Utsumi's favorite is Hokkaido Tororo Salmon Ochazuke.
02:22It's good.
02:23I mix it in a bag.
02:26It's twice as good as Nagatani's Ochazuke.
02:29It's the best.
02:31Ochazuke is really good.
02:35They went to a famous restaurant in Kitashinchi.
02:44What?
02:46You don't need glasses.
02:48I don't need glasses.
02:50This is the first famous restaurant.
02:52It's amazing.
02:54Is it okay?
02:56Is there Ochazuke?
02:58This is the restaurant.
02:59Really?
03:00It's a famous restaurant.
03:02It's a famous restaurant.
03:04This is amazing.
03:08There is a counter.
03:10What is this?
03:11What kind of restaurant is this?
03:13This is Kushi Katsuya.
03:15Kushi Katsuya.
03:16The first famous restaurant in Ochazuke is Kitashinchi again, which has won Michelin 1 star.
03:24Again.
03:25Kushi Katsu is a famous restaurant in Kitashinchi that uses plant-based oil to fry fresh ingredients that change depending on the season.
03:35It's good.
03:36It looks good.
03:38It's good.
03:40Kushi Katsu is the best food in my life.
03:45The first food they eat is Kushi Katsu, which is recommended by the manager.
03:56It's a dish that can be eaten with any ingredients.
03:58This is eel Kushi Katsu.
04:00What is eel Kushi Katsu?
04:02This is a dish with salt and cheese.
04:04What is that?
04:05This is the first time I've eaten eel Kushi Katsu.
04:07There is not much eel Kushi Katsu.
04:10This is mascarpone cheese.
04:13This is YASHIRO's favorite mascarpone cheese.
04:15Who likes mascarpone cheese?
04:17He is a comedian.
04:23Hey, this is HOKUHOKU.
04:28It's my turn.
04:30It's my turn to eat.
04:32I can't speak.
04:34This is delicious.
04:36This is a very rich eel with fat.
04:38This is mascarpone cheese.
04:40This is refreshing.
04:42I want to eat this.
04:44Please take me with you.
04:46Please take me with you.
04:48This is a dish that goes well with cucumbers and wasabi.
04:51This is refreshing.
04:53This goes well with wasabi.
04:55This is very delicious.
04:57Thank you very much.
04:59The next food is Sukiyaki.
05:03This is Sukiyaki.
05:06Is this meat?
05:08This is sea urchin.
05:10This is delicious.
05:12Wait a minute.
05:14This is sea urchin.
05:17This is very beautiful.
05:20This is the best.
05:22Please get closer to each other.
05:24This is very delicious.
05:26Please get closer to each other.
05:31I got closer to you, but you got away from me.
05:34This is very delicious.
05:36This is very delicious.
05:38This is a rich sea urchin.
05:40This is a soft egg.
05:42This is a different concept from KUJIKATSU.
05:46I won't let you go next time.
05:49You can't leave me.
05:53I told you I couldn't.
05:56What is the next dish?
06:00This is KUJIKATSU.
06:02This is fried.
06:04This is ginger, onion and KUJIKATSU.
06:07Which one is fried?
06:10That's it.
06:12That's it.
06:15What does the store manager say?
06:20This is very delicious.
06:22This is very delicious.
06:24This is very delicious.
06:27I have to apologize to you.
06:30You two?
06:32I don't care about tea.
06:35I felt it.
06:38I don't care about tea.
06:41The store manager of KUJIKATSU offers tea.
06:51What is this?
06:54What is this?
06:56This smells good.
06:58This is a simple seaweed soup.
07:02This is a simple seaweed soup.
07:06This is a simple seaweed soup.
07:10This is a simple seaweed soup.
07:18What is the taste of this soup?
07:23This is very delicious.
07:27This is very delicious.
07:29The taste of seaweed is strong.
07:32This is very delicious.
07:37You can eat a lot of KUJIKATSU.
07:42This is very delicious.
07:44Look at this.
07:47The store manager is a fan of NASU NAKANISHI.
07:51Is that so?
07:54I told him that I would go to his house.
07:57He said he wanted to go.
07:59He said he would go to his house.
08:02He said he would go to his house.
08:05NASU NAKANISHI is a big fan of NASU NAKANISHI.
08:09NASU NAKANISHI is a big fan of NASU NAKANISHI.
08:12NASU NAKANISHI offers a special tea.
08:16This is a small-sized AYU.
08:21This is a small-sized AYU.
08:24What is NASU NAKANISHI's special tea?
08:32This is a small-sized AYU KUJIKATSU.
08:39This is a small-sized AYU KUJIKATSU.
08:42This is a small-sized AYU KUJIKATSU.
08:48NASU NAKANISHI loves tea.
08:50NASU NAKANISHI offers a special tea.
08:53This is a small-sized AYU KUJIKATSU.
09:00What is the part of this?
09:03This is a rice.
09:05This is a small-sized AYU KUJIKATSU.
09:07This is a small-sized AYU KUJIKATSU.
09:11This is a small-sized AYU KUJIKATSU.
09:16What is the final product?
09:18It's a great genre.
09:20Wow!
09:21It's dashi.
09:22It's ochazuke.
09:23It's when you pour in the haori vinegar.
09:26What is that?
09:27What is this?
09:28It's like sushi.
09:29It's like a set meal.
09:30Mr. Ajikko's idea.
09:31Sushi, sushi.
09:32It's like this.
09:33It's not sushi chazuke.
09:34It has a lot of things.
09:36Sushi, sushi, chazuke.
09:38It's amazing.
09:39It's not just sushi.
09:40It's not just sushi.
09:41It's ochazuke.
09:42It's fried.
09:43It's a little sweet.
09:44It's delicious.
09:45It's delicious.
09:46It looks delicious.
09:49It's delicious.
09:53It's delicious!
09:56I did it.
09:59That's interesting.
10:00You tried to say a lot of things.
10:02I was wrong?
10:06How did you do that?
10:08It's too simple.
10:12That's why you said it's delicious.
10:14Wow, this is very rich!
10:16That's amazing!
10:19This is really delicious.
10:20It doesn't stop.
10:21Woah, it's good!
10:23Hahaha!
10:24It's savory.
10:25The balance of the ume and the kelp is excellent.
10:35Wow!
10:36Hahaha!
10:37He's quietly crying.
10:38It's really good!
10:39Wow!
10:41You're going to cry!
10:43It's so good!
10:45Did you get to hear the story of Nagai-san's Ochazuke?
10:49Did you go somewhere? Did you look it up?
10:51Did you go like this?
10:53Oda Kazumasa-san's love story
10:55suddenly became a jacket story.
11:00Next is
11:02a famous store in Miyakojima, Osaka.
11:06Here it is.
11:08What is it?
11:10That sign.
11:12It says Ochazuke Setsu.
11:14It's an atmosphere building.
11:17It would be good to put tea on a building.
11:20What does it mean?
11:22It says stir-fried rice.
11:24Excuse me.
11:26No, no, no.
11:28It's totally different from the atmosphere.
11:30It's Italian.
11:32Italian?
11:34It says Ochazuke.
11:36Originally, there was a store called Setsu.
11:39And there was another store next to it.
11:42There was a wall here.
11:44It's called Jirugame Shokudo now.
11:47Did you leave this sign?
11:50That's right.
11:52There is no such sign now.
11:54I see. It has a history.
11:56That's right.
11:58Leaving the sign of a restaurant called Setsu that existed before,
12:03Jirugame Shokudo was opened 10 years ago.
12:07By the way, what is the coverage of TV so far?
12:10Basically, I refused.
12:12What?
12:13Even TV so far?
12:14That's right.
12:15What is the coverage of today?
12:17Actually, it's called Ochazuke.
12:19I thought it was interesting.
12:21What is that?
12:23It's called Ochazuke in Italian.
12:25I thought it was interesting.
12:27It's a retro restaurant that has been renovated into a residential area.
12:32The owner, Mr. Mizoguchi, is particular about the Italian food.
12:37It's a restaurant with a playful style.
12:41Wow.
12:42It looks delicious.
12:44This is an omelet with a lot of cheese.
12:50It's an omelet with a lot of cheese.
12:53It's amazing.
12:55This is amazing.
12:57If you have this, you can eat it all night.
13:00If you have this, you can eat it all night.
13:03This is delicious.
13:04This is half a lemon.
13:09This is a big lemon.
13:11Is it that small?
13:17This smells very good.
13:19This smells very good.
13:22Is this a squid?
13:24It's a squid.
13:26This is a squid with a lot of lemon.
13:31This is delicious.
13:34It's full of lemon.
13:36It looks delicious.
13:38The other food is a hot spring egg and seasoning vegetables.
13:44He mixes this with his feet.
13:46This is a high-grade Korean fried chicken.
13:49This is a tartar sauce.
13:54Tartar sauce!
13:57It has a lot of fat.
13:59It doesn't taste like Ochazuke at all.
14:03There is Ochazuke, right?
14:06I left the Setsunokan.
14:08A person who drank alcohol came in.
14:11He said,
14:13I said,
14:15I think it's there.
14:17I think it's there.
14:20Because there is a signboard of Setsunokan.
14:24Setsunokan has been open for about 40 years.
14:28But according to the person in the neighborhood,
14:31it continued until the third generation,
14:33but there is no information about Ochazuke at all.
14:37So,
14:38I will prove that I am the fourth generation.
14:41I tried to make a different shape.
14:44So, I made the fourth generation Setsuchazuke.
14:48The fourth generation Setsuchazuke is amazing.
14:51The fourth generation Setsuchazuke is...
14:56Is it here?
14:59What is this smell?
15:01Curry.
15:04I've never seen this before.
15:06Curry.
15:08The soup is curry.
15:12It's really good.
15:15It's spicy.
15:17But it's really Ochazuke.
15:19It's cute and transparent.
15:21It's a curry with 10 kinds of spices.
15:24Sesame,
15:25coarse salt,
15:26chicken bouillon,
15:28bonito,
15:29and kombu.
15:31It's a combination of Italian and Japanese.
15:34It looks delicious.
15:39Wow.
15:43It goes well with curry.
15:45The soup and curry go well together.
15:48It's delicious.
15:49Curry is spicy, but it's delicious.
15:52It's delicious.
15:54In addition,
15:55he made a special Ochazuke.
15:58What is the special Ochazuke that the owner came up with?
16:04What is Ochazuke?
16:07What is it?
16:10Wait a minute.
16:11What is it?
16:13What is this?
16:15It's tofu.
16:17Isn't it tofu?
16:18Yes.
16:19The base is...
16:20It's from Tokyo.
16:22It's called TOUMESHI.
16:24It's rice topped with tofu.
16:28It's from Kansai.
16:29It's a dashi culture.
16:30So, it's a little light.
16:33It's made of dried tofu.
16:34It's mixed with tofu.
16:37It's melted.
16:38Then, it's poured over the tofu.
16:41It's good to eat tofu like this.
16:44It's like a tofu.
16:46What is this?
16:48The tofu on the top is melted.
16:50It's a simple dashi.
16:52It's a dashi with only bonito, mackerel, and kombu.
16:56It smells good.
16:59It smells so good.
17:01It smells so good.
17:02It's amazing how delicious it is.
17:04In addition...
17:06What is this?
17:07What is this?
17:08It's Tsubugai.
17:09Tsubugai.
17:11What's inside?
17:12I love Tsubugai.
17:13It's amazing.
17:14I can't stop eating it.
17:16Nakanishi special chazuke.
17:18How does it taste?
17:19It's too special.
17:20It's true.
17:24It's mild.
17:27Tsubugai is well seasoned.
17:29It's tofu, so it's mild.
17:33It's amazing.
17:34It's tofu, so it's good for your stomach.
17:36It's delicious.
17:37I can taste the soybeans.
17:40What is this?
17:42It's delicious.
17:44It's delicious.
17:45It's delicious.
17:47Nakanishi.
17:48How much did you eat?
17:51Of course, it's more than the ceiling.
17:53It's more than the ceiling.
17:55It's completely different.
17:57It's like a cheering squad.
18:02Next, let's go to a famous store in Kyoto Uji.
18:05Everything looks delicious.
18:07Everything else looks delicious, too.
18:09Uji is famous for tea.
18:13This is the street.
18:15The store is closed.
18:18This is it.
18:20Is it here?
18:22What's going on?
18:24It's closed until 5 o'clock.
18:26It's a souvenir shop.
18:28It's closed.
18:30The store is on a busy street with tourists from all over the world.
18:37However, around 6 o'clock, as you can see,
18:42there is a souvenir shop in the back of a closed shop.
18:48It's a souvenir shop.
18:49Excuse me.
18:51It says closed.
18:55What's going on?
18:58There is someone inside.
19:00Hello.
19:02Excuse me.
19:03The store is closed, isn't it?
19:05It's a store where you can make a reservation at night.
19:09What kind of store is this?
19:12It's a Chinese store called WAMU-CHA CAFE.
19:15Is it YAMU-CHA?
19:16YAMU-CHA is a little different.
19:19Mr. Koga is the former chef of a popular Chinese restaurant in front of Kyoto Station.
19:26He opened WAMU-CHA CAFE after renovating his family's house 10 years ago.
19:35Among the many menus, he will eat the most popular menu.
19:40It looks delicious.
19:43It's really easy to make.
19:46This is MA-BO TOFU.
19:47Is it MA-BO TOFU?
19:49There is also white tofu.
19:50The green part is MA-BO TOFU.
19:54This is a Chinese restaurant that uses tea.
19:59You like MA-BO TOFU, don't you?
20:05This is MA-BO TOFU made from UJIMACHA.
20:10The combination of green tea and Chinese food is delicious.
20:17This is soft.
20:26This is soft.
20:28This is delicious.
20:30This has a good texture.
20:34Please eat this.
20:36This is delicious.
20:41Please eat this.
20:43You just ate rice.
20:47This looks delicious.
20:48This is delicious.
20:52Mr. Koga is like HIROSHI TAKASHI.
20:55Next, I will eat this famous tea.
20:59This is UJIMACHA.
21:01Please wait a minute.
21:03This is amazing.
21:06This is not ordinary green tea.
21:08This is a special green tea powder.
21:10This is a special green tea powder.
21:13This is a special green tea powder.
21:22This is Chinese soup made from vegetables and kelp.
21:27And this is Chinese soup.
21:30This is Chinese soup.
21:36This smells very good.
21:40This is Chinese chicken and steamed chicken on rice.
21:44Finally, this is a special green tea soup.
21:50This is very good.
21:53Please show me this.
21:55Why are you showing me this?
21:58Why are you showing me this?
22:00You were like that when you were a child.
22:02You showed me the video of KOTA and SHONEN JUMP.
22:07You were like that when you were a child.
22:10ITADAKIMASU.
22:17This is very delicious.
22:19The scent of green tea is amazing.
22:22The soup is delicious.
22:26The texture of the green tea is also very good.
22:30This is steamed chicken.
22:35This is very soft.
22:37This is very delicious.
22:43This is very hot.
22:48Finally, the manager who is good at mixing green tea and Chinese food comes to the table.
22:53This is a special green tea soup.
22:58This is a special Chinese food.
23:05This is Chinese food.
23:06What is this?
23:08This is shrimp chili.
23:10This is Chinese food.
23:12This is Chinese jellyfish.
23:16This is a special Chinese food.
23:21This is fried Chinese jellyfish.
23:25This is fried Chinese jellyfish.
23:29This is fried food.
23:32This is NARODO.
23:35This is very delicious.
23:43This is very sour.
23:45This is a combination of sourness and sweetness.
23:50This goes very well with green tea.
23:53This is a special Chinese food.
23:55This is a special Chinese food.
24:11This is a special Chinese food.
24:14This is shrimp chili.
24:17This is a special Chinese food.
24:20This is a big shrimp.
24:22This is very delicious.
24:29This is a special Chinese food.
24:33This is very delicious.
24:35This is a combination of jellyfish and Chinese food.
24:40This is a special Chinese food.
24:42This is very delicious.
24:44How good is this?
24:48The food sticks out of the ceiling and comes out of the table.
24:52The food goes up to the top.
24:56It comes out from below and hits his glasses.
25:00He hits his glasses like this.
25:02Did you fail at the end of the movie?
25:08He is a man full of ego.
25:10My thoughts also go to you.
25:12He was also live in Tomoroko.
25:16I eat a lot of things before I eat what I want to eat, so that's why it's called chicken.
25:24That's why it's delicious.
25:26The rice special is still going on.
25:29What's next?
25:32Higashi's Shio Musubi is ready.
25:37Thank you very much.
25:40Higashi used to eat a lot of chicken rice.
25:44He ate a lot of truffles.
25:48What's next?
25:51I like Shio Musubi very much.
25:54I eat Shio Musubi everywhere I go.
25:57This is not Shio Musubi.
25:59This is the opposite of Shio Musubi.
26:02Shio Musubi is sold in many stores.
26:05And all the flavors are different.
26:07This is Shio Musubi.
26:11This is not Shio Musubi.
26:14Let's eat.
26:16Give me a big bite.
26:19I like Shio Musubi so much that I can eat rice balls like this.
26:23Let's eat.
26:28He is angry.
26:30He is angry.
26:32He is angry.
26:37This is the first restaurant.
26:39This is a cute restaurant.
26:42This is a popular restaurant.
26:45This is a popular restaurant.
26:48This is a popular restaurant.
26:51I used to eat chicken rice.
26:54This is the second floor of that building.
26:56Let's go in.
27:00This is a Japanese-style restaurant in Shinsaibashi.
27:03This is a Japanese-style restaurant.
27:06He eats his mother's cooking in a hidden place.
27:10He is loved by young actors, including Higashi.
27:15This is a very good Shio Musubi.
27:22It's the best.
27:24It's shining.
27:26It's shining.
27:28It's shining.
27:30It looks delicious.
27:32Let's eat.
27:40This is it.
27:42It's soft.
27:44The salt is perfect.
27:46The sweetness is also good.
27:48The sweetness of the rice.
27:50When I put it in my mouth,
27:52I can feel the rice.
27:54It's delicious.
27:58It's delicious.
28:00It's sweet.
28:02It's sweet.
28:04What is this?
28:06The rice spreads.
28:08It's delicious.
28:10Miyabi's salt rice ball
28:12has the sweetness of rice.
28:14The secret of deliciousness.
28:16First of all, the rice.
28:18The rice is Yamagata's
28:20Tsuyahime.
28:22I've heard of it.
28:24I've heard of it, but I've never touched it.
28:26I've never touched it.
28:28It has more umami than other rice.
28:30It's delicious even when it's cold.
28:32I see.
28:34This is big.
28:36The rice ball is important.
28:38It's delicious when it's cold.
28:40And the salt.
28:42The salt is important.
28:44The salt is important.
28:46It's the salt that's just right.
28:48The saltiness of the umami.
28:50Don't say it.
28:52I'll call it the tongue.
28:54To enhance the sweetness of Tsuyahime,
28:56they mixed it into the rice ball.
28:58It's the all-purpose salt,
29:00the mekabu.
29:04It has mekabu.
29:06And the salt is the grilled salt.
29:08It's the grilled salt.
29:10So it's very smooth.
29:16It's so smooth, it's like grilled salt.
29:24This is so good.
29:26It's so good.
29:27It's full of umami.
29:29It's so smooth.
29:30What is it?
29:31Give it to me.
29:32You want to eat it yourself?
29:33No, I want to eat it with your fingers.
29:35Why?
29:36It's not dry at all.
29:37Why?
29:42It's so good.
29:44Your fingers are so good.
29:46My fingers are so good.
29:48This is so good.
29:50This is so good.
29:51This is it.
29:53The last one is how to hold it.
29:55It's a triangle-shaped rice ball, which is often used to avoid crushing the rice.
30:00However, there is a trick at the end.
30:03From here?
30:04From here?
30:07Let's connect the question and the answer.
30:09Oigashi Shoi's Onigiri Question Quiz.
30:12I don't know how it started.
30:15Tsubasa-kun is holding it gently.
30:17Mom, what is the last step?
30:22The last step?
30:25This is something only you can do.
30:27Only I can do?
30:28It's like making it soft.
30:31That's right.
30:33After you finish holding it...
30:40You idiot.
30:41I got it.
30:42But, it's the right way to hold it in the middle.
30:45In the middle?
30:46What should I do in the middle?
30:47Push it.
30:49Just push it?
30:51You have no choice but to push it.
30:53Just push it?
30:54Just push it.
30:55This triangle?
30:56What is this?
30:57Let's make it a rice ball.
31:01This is really dangerous.
31:03It takes a lot of time.
31:07I'm so nervous.
31:11That's right.
31:12Don't give up.
31:14You say it.
31:18Make it into a triangle.
31:20This is the last step.
31:21Before you take it out...
31:24It's light.
31:25With this?
31:26Yes.
31:27It's light.
31:28The edge will crack a little.
31:31That's right.
31:32And it will be soft.
31:34I think so.
31:35You think so?
31:37But, it's the way you made it.
31:40What kind of rice ball did you make?
31:45I found my princess.
31:51The princess is here.
31:53My princess is here.
31:55You found your princess.
31:57That's right.
31:59I'm having so much fun.
32:01I'm having so much fun.
32:03Here it is.
32:04I went to the rice master shop.
32:06It's amazing.
32:09This is amazing.
32:11It's a rice master shop.
32:13It's a rice master shop.
32:16I didn't know there was such a shop.
32:19Yamashita rice master shop is a rice specialty shop.
32:27They stock rice from all over Japan.
32:30There are about 300 kinds of rice.
32:34It's fashionable.
32:35It's amazing.
32:36There are so many kinds of rice.
32:39This is amazing.
32:42It's a rice specialty shop.
32:45It's a rice specialty shop, but they process the rice.
32:52In this shop, they sell not only rice from each region, but also special blended rice for cooking.
33:01This is amazing.
33:03This is a natto specialty shop.
33:06There is natto.
33:07There is natto.
33:09There is natto.
33:11This is a rice ball.
33:13This is a rice ball.
33:14This is a rice ball.
33:15There is a rice ball.
33:18Let's try the salted rice ball made with blended rice for rice balls.
33:26This is a salted rice ball.
33:27It's simple.
33:30It's simple.
33:31It's warm.
33:32It's true.
33:33It's warm.
33:35It's warm.
33:36It's glossy.
33:39It smells good.
33:42It's soft.
33:44It's easy to hold.
33:46I'll try it.
33:54It's sweet.
33:55It's sweet.
33:56It's sweet.
33:57The rice is big.
33:59It's true.
34:00It's delicious.
34:01It's gentle.
34:04It's soft.
34:05It's different from the previous one.
34:07It's different from the previous one.
34:09The rice is delicious.
34:13The rice is amazing.
34:17They blend three kinds of rice for rice balls.
34:22Tochigi prefecture's Tochigi no Hoshi and Kumamoto prefecture's Koshihikari are rich in minerals because they are grown with black soil containing volcanic ash.
34:32The point is to add Nara prefecture's Hitomebore.
34:39The soil of Hitomebore is red soil.
34:42Red soil.
34:43Red soil has a rich flavor.
34:48Hitomebore contains Hitomebore, which is a kind of wasabi in sushi.
34:59It's an accent.
35:01That's right.
35:02It's an accent.
35:03You can cut it easily.
35:04You're a rice master.
35:05You're a rice master.
35:07The saltiness is gentle.
35:15The point of the taste is Fukui prefecture's saltiness.
35:20The saltiness is good because it contains a lot of water.
35:24It's gentle and has a rich flavor.
35:29Let's eat.
35:30Look for the scent.
35:31It's spreading a lot.
35:37The scent is spreading.
35:38Really?
35:39It doesn't smell like salt.
35:43It's rich in flavor.
35:44I can feel it when I eat it.
35:46The scent.
35:47He's using his finger.
35:48He's enjoying it.
35:52I hate this.
35:58It's reaching my nose.
36:00It's reaching my nose.
36:01I can smell the salt.
36:05It's rich in salt.
36:06That's right.
36:07Even though the surface of this rice ball is a little hard,
36:12the inside has a soft texture.
36:16There is a secret.
36:20I'll start.
36:21The best rice ball.
36:23The best rice ball.
36:25It's a quiz show.
36:30It's a quiz show.
36:32That's right.
36:34It's fluffy.
36:36It's fluffy.
36:37It's fluffy like everyone else.
36:40What is it doing?
36:44I'll give you a hint.
36:45What is it doing?
36:46The temperature of the hand.
36:48The temperature of the hand?
36:49It's either up or down.
36:52Is it warming up or cooling down?
36:54Is it cooling down and then hardening?
36:58Is it cooling down and then hardening?
36:59Is it easier to hold it?
37:01It's a final touch.
37:04It's a final touch.
37:07Is it cooling down?
37:20The answer is that it's cooling down.
37:25He said it.
37:26He said it.
37:27He's excited.
37:29He said it.
37:31He said it.
37:33The inside is fluffy.
37:34The inside is fluffy.
37:35The surface is hard.
37:37The surface is hard.
37:38But the temperature inside can be locked in.
37:41What kind of rice ball is this?
37:46I'm in trouble.
37:51Next.
37:53It's a hint.
37:54It's a hint.
37:55It's a hint.
37:56It's all expensive.
37:57That's right.
37:58It's a rice ball.
37:59It's a rice ball.
38:00It's a rice ball.
38:03It's a rice ball.
38:04It's a rice ball.
38:07As a player who can enjoy rice balls and oden,
38:09As a player who can enjoy rice balls and oden,
38:11They are both working on a rice ball.
38:17This one.
38:18Yes.
38:19It's Yamanaka.
38:21He's a former world champion.
38:22It's amazing.
38:23Amazing.
38:26Yamanaka-san, the former world champion of boxing, is going to make shio-musubi.
38:33Here it comes.
38:36Wow!
38:37The champion is holding it.
38:39Did you see that?
38:40It's a 3.
38:41A 3?
38:42A 3.
38:43Wow, amazing!
38:45This is great!
38:47It's really fluffy.
38:49I can tell just by looking at it.
38:50It's really...
38:51I can't see any gaps.
38:53I'm happy that there's nori.
38:55Yeah, me too.
38:57I like the shape.
39:00Itadakimasu.
39:03Wow!
39:05Wow!
39:10Wow, it's so good!
39:11It's so fluffy!
39:13It's the fluffiest I've ever had.
39:15Really?
39:16The amount of salt is perfect.
39:19It's so good.
39:21The nori is perfect, too.
39:23Really?
39:24Yeah, it's perfect for onigiri.
39:33It's so good!
39:35It's so good!
39:36The rice, the salt, and the nori.
39:38It's a perfect combination.
39:43The fluffy texture and the perfect balance.
39:46It's a perfect shio-musubi.
39:48What's the secret to the rice?
39:50The secret to the rice?
39:53You know the secret to the rice, don't you?
39:57No, I don't.
39:58Let's guess.
40:00I can't.
40:01I'm an idiot.
40:03The secret to the rice is...
40:05Tsuyahime from Yamagata Prefecture.
40:07Oh, Tsuyahime!
40:08I didn't know that.
40:10I saw it.
40:11It's true.
40:12It's the size of Tsuyahime.
40:13It's true.
40:14The size of the rice is the size of Tsuyahime.
40:16I know.
40:17I wonder if it goes well with onigiri.
40:20The salt is from Onigiri, a salt from Okinawa Prefecture.
40:26It has a smooth texture.
40:33It's so good!
40:35It's so good!
40:37I only had a little bit, but it's so good.
40:40Can I have some?
40:41Sure.
40:43It's so good!
40:45This is the only thing I don't like about this rice.
40:48The saltiness is strong.
40:50It's strong.
40:51It goes well with the rice.
40:52It goes well with onigiri.
40:54I think so, too.
40:55The last one is how to hold the rice to create a fluffy texture.
41:01First, put the rice in the mold and make a triangle shape.
41:07Then, how many times do you have to hold the rice?
41:11The shape is ready.
41:13So, I have to hold the rice 2 or 3 times.
41:16I see.
41:17You have to hold the rice only 3 times.
41:19I just put some air in the mold.
41:21Let me see it again.
41:22Can I see it again?
41:23Can you make another one?
41:24I'm sorry.
41:25You're so fast.
41:26I know.
41:27You missed it.
41:28You're right.
41:29You're so careful.
41:33I scoop the rice from the top.
41:35Do you scoop the rice from the top?
41:37Yes, I do.
41:38Why?
41:39If you scoop the rice from the top, the rice will be crushed.
41:41I see.
41:42So, I have to hold the rice.
41:43You have to hold the rice.
41:47It's so hard.
41:48I can't do it.
41:50Why?
41:53Why don't you take notes?
41:55You should take notes.
41:57You're a fast person.
41:58I can't do it.
41:59I can't help it.
42:00I'm not looking at it.
42:01How strong is it?
42:02How strong is it?
42:03I think it's strong.
42:04I think it's strong.
42:05I think so, too.
42:06I'm a boxer.
42:09You're a strong person.
42:11That's why it's so easy.
42:13The rice ball here is firm so it's hard.
42:15The way you grip it is also strong.
42:16The rice ball here is firm so it's hard.
42:17I think this has another strong point.
42:19The rice ball here.
42:20What kind of rice ball is this for you, Higashi?
42:23Please answer by saying, the rice ball here.
42:25It's hard to answer.
42:27It's hard to answer.
42:28You're weak.
42:29The rice ball here is weak.
42:30My answer is weak.
42:31You're too strong.
42:35What kind of rice ball is this?
42:38In the past, I used to hold my fist like this.
42:41Now, I hold onigiri three times like this, like this, like this!
42:47In the past, I used to hold my fist like this, like this, like this!
42:51Now, I hold onigiri three times like this, like this, like this!
42:56So, how was it?
42:59It was deeper than I thought.
43:02I learned how to hold onigiri with various types of salt and water.
43:08I think I'm getting better at it.
43:12I want to hold onigiri.
43:15I want to hold onigiri as soon as possible.
43:17Let's ask the audience in the studio.
43:21I'm going to hold onigiri now.
43:28This is left hand onigiri.
43:30I'm going to hold onigiri.
43:37How are they doing?
43:39They are making me do it too much.
43:42The adults around me are making me do it too much.
43:49It's different depending on the rice cooker, isn't it?
43:52Donabe.
43:54I wonder if donabe is really delicious.
43:57I wonder if I'm being fooled by the atmosphere.
44:00I wonder if I can understand it by eating it without knowing it.
44:03Donabe is delicious, isn't it?
44:06I think donabe is delicious.
44:09There are rice cooker fire and donabe fire at home.
44:12Do you have a donabe fire?
44:14I'm watching it.
44:16I'm watching donabe and it's delicious.
44:20Donabe is delicious.
44:23Do you know which one is donabe?
44:26Which one is donabe?
44:28Which one is rice cooker?
44:30I don't know.
44:37I've done skydiving before.
44:40Have you?
44:42I did it once on a program.
44:44We go together from behind.
44:47I wonder if that's skydiving.
44:52I think it's the first time I've done skydiving alone.
44:58I want to do it on my own.
45:01I want to be able to do it.
45:03No one has done skydiving alone before, right?
45:05If you start with a light one, you can do paragliding.
45:08I want to fly from there.
45:11I'm not afraid of that.
45:14You just have to bend your legs.
45:16You have to fly from there.
45:19Do you broadcast that on TV?
45:22I broadcast it a little bit.
45:28I feel like I'm really in Taiwan.
45:31I feel like I'm really in Taiwan.
45:32I feel like I'm really in Taiwan.
45:34I feel like I'm really in Taiwan.
45:37This is a special program for Taiwan.
45:43This is a special program for Taiwan.
45:46This looks delicious.
45:51This is a special program for Taiwan.
45:54I feel like I'm really in Taiwan.
45:57I feel like I'm really in Taiwan.
46:12You don't need to be afraid of anything.
46:16You just have to be yourself.
46:28If you want to see more of Yastomo's serious lessons,
46:32Please subscribe to our channel.