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00:00In Fukuoka, when it comes to yakitori,
00:05of course, it's pork belly skewers.
00:10When we asked the locals...
00:13The first order always has pork belly in it.
00:16It's yakitori, but pork belly skewers are a must in Fukuoka.
00:21Ever since I was a kid, when I went to a yakitori place, they always had pork belly.
00:25The first order always had pork belly in it.
00:29Today, Fukuoka has the largest number of yakitori restaurants in Japan.
00:35There are more than 460 restaurants.
00:40Of course, beer is a must when it comes to pork belly skewers.
00:47In this show, we combine pork belly skewers with beer,
00:51and call it Baranama.
00:53We bring you information that makes you want to eat and drink.
00:58Baranama is the best!
01:01Cheers to the night of Hakata!
01:06San-Nama presents Fukuoka Baranama
01:10The best toast with pork belly and beer!
01:14The best toast with pork belly and beer!
01:19The best toast with pork belly and beer!
01:26The weather is great!
01:28I'm glad it's sunny!
01:30I'm glad it's sunny!
01:31I'm a sunny girl.
01:33Thank you very much.
01:34You're welcome.
01:35Ayaka Shinya, from Fukuoka, loves pork belly and beer.
01:43She's an influencer who has a lot of short dramas about love in Hakata.
01:49Thank you for your hard work!
01:51I'm hungry.
01:52What do you want to eat?
01:53What do I want to eat?
01:55Wait, can I guess?
01:57It's not pasta, it's curry!
02:00Correct!
02:01And it's the Keema curry in front of the station.
02:03Correct!
02:04How did you know that?
02:06We live together, so we're like one heart and one soul.
02:09Thanks to you, I got to eat pork belly and beer.
02:12Pork belly and beer!
02:13It's a staple of Fukuoka, pork belly and beer.
02:16I love it!
02:18You always order pork belly at a yakitori restaurant, right?
02:21I always order it!
02:22You can't miss it, right?
02:23I can't miss it!
02:24This time, we're going to fully demonstrate the research ability of KBC.
02:29We're going to enjoy the best pork belly today.
02:33It's the best!
02:34Now, let's take you to the world of raw Fukuoka pork belly!
02:40You'll definitely find the pork belly you want to eat!
02:46We're at the base of Sumiyoshi Bridge.
02:48We're here!
02:49I come here often.
02:50This red sign is the sign.
02:54This area is also known as the Haruyoshi area.
02:57It's Miyama-san's favorite area.
02:59Now, now, now, I can see it!
03:02The name of the restaurant will be drawn.
03:06This is the Murasaki Yakitori Research Institute.
03:11They're doing research!
03:12That's right.
03:13They're doing research.
03:14And I can see the word pork on the other side of this sign.
03:19That's great!
03:21Nice to meet you.
03:22Nice to meet you.
03:23Nice to meet you.
03:24Isn't this step good?
03:27Like this.
03:28That's enough.
03:29It's a long one.
03:30It's a long one.
03:32The first stop is the Murasaki Yakitori Research Institute in Haruyoshi, Fukuoka City.
03:38It looks like it's a little hard to get in, but what kind of research is it?
03:43Wow, the atmosphere is really good.
03:45I can't get enough of this size.
03:47Because if you sit here, it's right in front of you.
03:51I can see the grill.
03:52They're already grilling it.
03:54Wow, it smells good.
03:56Can I order now?
03:58I'll have ten pork belly and a draft beer, please.
04:03First, a draft beer.
04:07Cheers!
04:15It's so good!
04:18It's the best!
04:20How many years has this place been around?
04:23About 16 years.
04:26So you've been doing research for 16 years.
04:29That's right.
04:31Does that mean you're studying and evolving?
04:34I think so.
04:35See?
04:36You have to study all your life.
04:38It's here!
04:39It's here!
04:40Thank you very much.
04:42Thank you very much.
04:44It's the right pork belly.
04:48It's here.
04:49Look, this is Fukuoka Prefecture's staple food.
04:53This is the staple food.
04:55The staple food of Fukuoka Prefecture.
04:57It's so simple that you can't help but be convinced by the word.
05:01It's a simple but appetizing pork belly skewer.
05:05Thank you for the food.
05:11It's so good!
05:18I'm going to have a beer without saying anything.
05:22This is it!
05:24It's so quick and easy.
05:27It's fast.
05:29I think so.
05:37As I said earlier, it's so quick and easy.
05:39It's perfect.
05:41The thickness of the meat should be the result of the research.
05:47I'm sure the quality of the pork and the thickness are related.
05:51For example, if the meat is hard and the oil is hot, it will be a little thick.
06:00I see.
06:01I think this thickness is the best for this meat.
06:06I see.
06:07I've never had a good meal.
06:09I'm just saying.
06:10But I think that's what makes it delicious.
06:13The thickness changes.
06:15If you eat the meat as it is, you can eat ten of them at once.
06:22That's right.
06:23That's the right way to eat it.
06:26Let's eat ten of them at once.
06:28There are other rare pork belly skewers that melt in your mouth.
06:35I heard there are other skewers.
06:37This is a very popular one.
06:39It's called rose cartilage.
06:44It's softened.
06:46I see.
06:50When it comes to cartilage, it has a crunchy texture.
06:54At the Murasaki Yakitori Research Institute, they simmer it slowly until it softens before grilling it.
07:03The secret sweet sauce that goes well with pork belly cartilage.
07:08They grill it over and over again until it soaks into the cartilage.
07:14It will be very soft.
07:16What kind of sauce is this?
07:18This is sweet sauce.
07:19Sweet sauce.
07:20Look at this.
07:22That's right.
07:23This is the second time.
07:25The second time.
07:26This is rose cartilage.
07:28It's here.
07:30The color is good.
07:32The color is good.
07:33When it comes to me, it's like...
07:35It's like...
07:36It's like...
07:37It smells good.
07:44It's good.
07:45It's good.
07:46It's good.
07:47It's good.
07:48It's good.
07:49It's good.
07:50It's good.
07:51It's good.
07:52It's good.
07:54It's good.
07:55It's good.
08:00Huh?
08:01It's all gone!
08:03It's melted.
08:06Should we add more?
08:07It's all gone. It melted.
08:11Look at this.
08:12That's new.
08:14It's cartilage.
08:15No.
08:16It's here.
08:17It melts in your mouth
08:19It's been simmered for a long time, so it's not really a cartilage
08:24It's a cartilage
08:25It's more like a fried chicken
08:27It's more like a fried chicken
08:36It's so good
08:38It's the same pork belly, right?
08:40Yes, it is
08:41It's the same part, but the taste and personality are different
08:48That's why I want to be careful of men like him
08:51What do you mean?
08:53He's mysterious
08:54I see
08:55He's so nice, but I can't take a step closer to him
09:00I want to know more about him
09:03I want to study more about him
09:06A gentle man is dangerous
09:11Ayaka has 1.5 million followers on SNS
09:15What kind of video will she make to show off her pork belly?
09:20Ana Miyamoto will be the cameraman
09:23Are you ready?
09:24Yes, I'm ready
09:30I've been studying this pork belly for over 10 years
09:36There are many mysteries
09:38I haven't revealed everything yet
09:41Let's do it together
09:46Cut
09:51I'm going to write the truth of Asia and read it as I love fried chicken
09:56Nice to meet you
09:58You're Mako Nakagami, right?
09:59Yes, I am. Thank you
10:03The next guide is Mako Nakagami, who loves to eat
10:08She has eaten a lot of pork belly
10:12What is her favorite restaurant?
10:16I think you can see it
10:19Yakitori no Hachibe
10:23This is a graduation ceremony for the 40th anniversary
10:28Most of the famous yakitori restaurants in Fukuoka are graduates
10:33Isn't it amazing?
10:35Everyone is waving from here
10:38I think they are wondering who I am
10:41Yakitori no Hachibe was established in 1958
10:46There are 8 restaurants in the prefecture
10:49There are also yakitori restaurants in Tokyo, Hawaii, Manila, and Hanoi
10:59What kind of yakitori restaurant is this?
11:03This is one of the top yakitori restaurants
11:08I want to make a product that will live up to your expectations
11:13Even a young person like you can express your enthusiasm through the camera
11:19I think so, too
11:21Can I have a beer and pork belly?
11:25I'll prepare it for you
11:27Thank you
11:28Pork belly is one of the most popular yakitori restaurants
11:35Mako told me that if I don't eat it, my life will be ruined
11:42Sorry to keep you waiting
11:43I was waiting for you
11:45This is the best combination
11:49This is the best
11:50Can I have it?
11:52Yes, please
11:54I'll have a beer first
12:04I'm so happy
12:06Thank you
12:07I've been living for this moment for over 30 years
12:13And the pork belly is waiting for me
12:17Hachibe's pork belly is cut from fresh pork
12:21and cut into high-quality parts by a professional
12:25and grilled in a high-temperature pan
12:28The perfect amount of salt goes well with the beer
12:37It has a good smell
12:39The sweetness of pork fat and salt makes me recommend it
12:56I think beer and pork belly are the same
13:01They go well together
13:03It's been 15 years since Mako came to Fukuoka
13:06She comes to Hachibe almost every week
13:12Of course, she orders pork belly every time
13:16I order this pork belly every time
13:19I think I eat about 100 million of it
13:26How to eat Hachibe's new pork belly
13:31Ayaka eats a lot
13:37I order this pork belly every time
13:41I think I eat about 100 million of it
13:46Hachibe's famous restaurant
13:48Mako comes there every week
13:51She doesn't know how to eat pork belly
13:54Can I have it?
13:57Can I have it?
13:58Of course
13:59Thank you so much
14:01Thank you
14:02I'm sorry to call you so suddenly
14:04Thank you
14:06Senmu, do you like pork belly?
14:08I love pork belly
14:10I love pork belly so much that I can say I only eat pork belly
14:16Hakata's yakitori style is
14:19The cabbage on the bottom of the yakitori
14:23That's right
14:24Vinegar sauce
14:25Vinegar sauce
14:26Fukuoka's yakitori style is
14:29Cabbage with vinegar sauce
14:32How about this?
14:35Cabbage with vinegar sauce is delicious
14:40On the contrary, it's delicious to eat pork belly with vinegar sauce
14:46I see
14:47It's like a change of taste of pork belly
14:50That's right
14:51Like this
14:52Vinegar sauce?
14:53Yes, vinegar sauce
14:54With vinegar sauce
14:55Like this
14:57It's good
14:59Cabbage with vinegar sauce change the taste of pork belly
15:02Thank you
15:07I see
15:13After putting it in my mouth, the time to go to the beer becomes faster
15:17I've been here for 15 or 16 years, but I don't think I've ever been taught
15:22Is that so?
15:24It may be natural in Fukuoka
15:27This is the way to eat pork belly
15:29I want to eat a lot
15:30Then I want to have this vinegar sauce on a separate plate
15:34Yes
15:35Let's wait
15:36Is that possible?
15:37It's okay
15:38Make vinegar sauce on a separate plate at Marco's request
15:44It's a scene I've never seen in Hachibei
15:47That's right
15:49Be careful
15:52How is it?
15:53It's good
15:54It's good
15:55It's really good
15:56It's a good combination with the fat of the pork belly
15:59Mr. Takeru, how do you feel?
16:01I think I can recommend it to more customers
16:04Hachibei's catchphrase is
16:06Pork belly to the world
16:09In our country, yakitori is equal to pork belly
16:15If we can spread pork belly to the world,
16:18it will be the yakitori of Fukuoka
16:22That's what I think
16:24That's why it's called pork belly to the world
16:27From Fukuoka, I went to Hawaii to eat pork belly
16:33There are also two shops in Manila
16:36There are three more shops
16:38Isn't it amazing?
16:39I'm really proud of it
16:41Cheers
16:44After this, they have to train for more than 15 years
16:47to be able to stand on the grill
16:49Mr. Takeru is particular about pork belly
16:56We're here
16:57We're here
16:58Where are we?
16:59It's a bit of a time slip
17:01It's a bit of a time slip
17:03It's a bit of a time slip
17:05It's a bit of a time slip
17:07It's a bit of a time slip
17:10It's a bit of a retro atmosphere
17:12Where are we?
17:13We're in Oomuta
17:14Oomuta?
17:16Ms. Ayaka Shinya from Fukuoka introduces pork belly in Oomuta
17:25She has more than 1.5 million followers on SNS
17:28She's a Hakata-ben influencer
17:32Hey, lend me your arm
17:34What?
17:35Are you the type to measure the body temperature with a pulse?
17:38No, you idiot
17:39I'm sorry
17:40You've been wearing this?
17:42Yes, I've been wearing it since I met you
17:45You could have thrown it away
17:47We're going to a very famous pork belly restaurant
17:50I really like pork belly
17:53I love it
17:54What does it mean?
17:56The roses are delicious
17:58That's right
17:59That's right
18:01But it's not the best
18:03What do you mean?
18:04What do you mean?
18:05It's not the best, but the pork belly is delicious
18:10He's waving at us
18:12Hello
18:14Hello
18:15This way
18:18Here it is
18:19It's here
18:20Yakitori
18:21It's true, it's number 2
18:23Yakitori is number 2, right?
18:25Yes, that's right
18:26It's not number 1, right?
18:27It's number 2
18:28Number 1 is a customer
18:29That's what it means
18:31Shinise, located in Omuta City
18:34Yakitori number 2, established in 1945
18:38Welcome
18:41We're grilling pork belly right now
18:44Please come and have a look
18:45Thank you
18:47It looks delicious
18:49It's already grilled
18:51Is there sauce on the left side?
18:55That side is grilled with sauce
18:57Pork belly?
18:59It's not salt, it's grilled pork belly
19:03The sauce is made by mixing water, sugar, soy sauce, and sake
19:08It takes more than 10 hours to cook
19:12The chef?
19:14I've been teaching people for more than 15 years
19:20He's been doing this for almost 20 years
19:22That's amazing
19:24He's so focused that he doesn't care about the other side
19:28He's so focused
19:30If you don't train for more than 15 years, you won't be able to stand on the grill
19:34That's because you need to know the habit of charcoal used in Yakitori number 2
19:39The chef, who knows all the effects of the chimney,
19:42will slowly grill the pork belly
19:47Ayaka-chan was guided to
19:51A container room with a terrace seat
19:54It's stylish
19:56Excuse me
19:57It's amazing
19:59It's a real container
20:01The atmosphere of the terrace is completely different depending on the space
20:05By the way, do you have a concept?
20:07I'm making it with the image of a train
20:10That's great
20:12Can I have pork belly and beer here?
20:15If you like, I'd like to have a pork belly
20:19I'd love to
20:21Thank you
20:22By the way, let's ask the customers about the pork belly
20:27The first one is pork belly
20:29It's raw pork belly
20:33This much?
20:35This is after eating
20:38This is all pork belly
20:40Really?
20:42After this, Ayaka-chan is also excited about the rare pork belly
20:48Cheers to the best raw pork belly
20:55Thank you for waiting
20:57Here is the beer
20:58Thank you
21:00Here it comes
21:02Here is the grilled pork belly
21:04That's great
21:05And here is the Yakitori
21:07Thank you
21:09Cheers
21:13Wow
21:15It's great
21:17It's great
21:19The second one is the sauce of grilled pork belly
21:23Seasoned with the secret sauce
21:25It was grilled slowly over charcoal
21:34It's fast
21:36Thank you
21:37It's fast
21:38You are fast
21:41Wait, this is great
21:44It's great
21:49I can't stop eating
21:51As soon as I put it in my mouth, I can feel the sweetness of the sauce
21:56Do you like miso?
21:57Yes, I do
21:58But I like salt
22:02Of course, he also eats the salt
22:06The salt is perfect
22:11I heard that it's the second one, so I wasn't confident
22:17But it's perfect
22:23I'll put it on the grill
22:27Like this?
22:30It's great
22:32It's easy to take it off
22:35I'll put it on the grill
22:41I'm sorry, I made a mistake
22:45I'm in a hurry
22:53It's great
22:56It's really great
23:02How was the grilled pork belly?
23:04I heard that it's grilled pork belly, but it was all grilled pork belly
23:08I was a little worried because I thought the taste wouldn't change
23:13But the concept and taste of each restaurant is totally different
23:18I thought I could eat a whole day of grilled pork belly
23:23But I could eat a whole day of grilled pork belly, so I feel great
23:27I ate a lot of beer and grilled pork belly
23:30I can't get enough of grilled pork belly
23:33Let's go to the 4th restaurant
23:37Let's go to the 4th restaurant
23:39Let's go to Baranama
23:53Baranama in Fukuoka is famous for grilled pork belly and beer
24:01Broadcast on November 8th at midnight