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00:00Kansai Onigiri King Tournament
00:06Kansai students will compete in the Onigiri competition using Osaka's special ingredients, Osaka-mon.
00:13The students will form a tag-team with the entertainers and develop the original Onigiri.
00:19After the judging by the food professionals,
00:23the team that sells the most on the 9th and 10th of November will be the winner of the Onigiri King position.
00:32Last time, Prepon from Kyoto University developed the pork kimchi Onigiri with the entertainer Rinjin.
00:41What kind of Onigiri will they make from now on?
00:46The second team is...
00:52Kansai University from Shiganshitai University.
01:00The team that applied for this competition is...
01:05Kandai Banpakubu with a total of 140 members.
01:11We develop various products and come up with various ideas.
01:17We may be in a special field.
01:21The team that Kandai Banpakubu is confident in developing Onigiri is...
01:26Sakai from Osaka.
01:28Hello.
01:30Hello.
01:32I'm Nakagami from Kansai University.
01:35I'm Harano.
01:36Nice to meet you.
01:37Nice to meet you.
01:38We'd like to use Osaka's special ingredients for the Onigiri.
01:45They chose Osaka's special ingredients for the Onigiri.
01:51I'm Nakagami from Osaka.
01:53Nice to meet you.
01:55Wow.
01:57It's huge.
01:59Wow.
02:01It's powerful.
02:04How many tons of Onigiri do you buy?
02:068 tons.
02:08We buy 40 to 45 tons of Onigiri per year.
02:14Harano Farm is located in a residential area.
02:18It was established in 1925.
02:20It has a history of more than 130 years.
02:23It's run by a family.
02:26They eat Osaka's special beef, which is only 40 tons per year.
02:34It smells really good.
02:37How do you feel?
02:39It smells really good.
02:41Itadakimasu.
02:44It's tender.
02:47It's sweet.
02:50Osaka's special beef is made of pickled plums.
02:56It has a refined sweetness.
02:58It doesn't have a strong taste.
03:00It has a light taste.
03:04It's a high-quality beef that can be found in top hotels.
03:09That's why...
03:11It's hard to use Onigiri ingredients for such a high-quality beef.
03:16It's a meat that's not usually sold.
03:19It's a cheap meat.
03:23They negotiated with each other to use Osaka's special beef.
03:29As a result...
03:31It's good.
03:33This is the tendon.
03:37In my restaurant, we only have a little beef tendon.
03:41It's only on the back menu.
03:43You can boil it in hot water and eat it with ponzu.
03:46You can boil it with soy sauce and make it spicy.
03:49You can also eat it as a side dish.
03:55The students got a hint on how to use beef tendon.
04:00They start cooking right away.
04:03What kind of Onigiri is made with Osaka's special beef?
04:09It's a local dish from Osaka.
04:11It's called Dote-yaki.
04:13Dote-yaki
04:17The recipe says to tear it with your hands.
04:19I thought it would be easier to absorb the flavor.
04:22They spend a lot of time and effort to make good use of the ingredients.
04:27I'll put in the meat.
04:31Green onion and leek.
04:34They cook it well.
04:37I'm glad I didn't put in the konnyaku yet.
04:41Really?
04:43I forgot to put in the ingredients.
04:48They spend two and a half hours to make Dote-yaki.
04:57Dote-yaki Onigiri No.1 is ready.
05:02How will it taste?
05:06I can win.
05:10It's well-made.
05:13The next day.
05:16Two-tribe, a supporting actor, came to see Kandarusei.
05:22How long has it been since then?
05:24It's been a long time.
05:28The meat looks great.
05:30It looks delicious.
05:33I'll put some oil on it.
05:36You look like a princess.
05:40I'll eat it.
05:46It's really good.
05:49Dote-yaki is really good.
05:54It's good, isn't it?
05:56It's good.
05:57I can win.
06:00Two-tribe is praised.
06:03Is there any improvement?
06:06It's best to eat at home.
06:12I think it's better to have a thick one.
06:18I think it's better to make it a little thicker.
06:23When you eat onigiri outside, you don't eat it with side dishes.
06:26It's better to have a thick one.
06:31Two-tribe's advice will improve the taste.
06:39Who is the next team?
06:44This year marks the 135th anniversary of the founding of Kandarusei.
06:48Kandarusei is famous for its famous Kansai dialect.
06:52Kansei Gakuin University.
06:56KG Onigiraz have gathered with the voice of leader Kamiya.
07:02What is their enthusiasm for the final round of Onigiri?
07:06First of all, I will win.
07:11I want to win by making Onigiri that can be enjoyed by many people.
07:20Tonda Mayashishi came to look for ingredients for Osaka-style Onigiri.
07:26Who visited?
07:29Hello.
07:31I came from Kansai Gakuin University.
07:33I'm doing Onigiraz.
07:38Is this your first time?
07:40Yes, it's my first time.
07:42It's amazing.
07:47What are the ingredients for Onigiraz?
07:50It's a fresh egg.
07:54Osaka-style beautiful egg.
07:58Tanigawa Yokei is raised in an open environment.
08:04It is a healthy bird with little stress.
08:09It uses mineral-rich fossils as food.
08:13It has no smell of eggs and has a bright color.
08:17I will eat such a beautiful egg as an egg rice.
08:24The color is bright.
08:27I will eat.
08:32It's delicious.
08:35The characteristic of the taste is that the taste of the yolk is strong.
08:38The white of the egg is delicious.
08:45It's delicious.
08:47They are sure of the taste of the beautiful egg.
08:51What kind of Onigiraz will they make?
08:55We will make Onigiraz with seasoned eggs.
09:03How do you cook Onigiraz?
09:06We soak the eggs in soy sauce.
09:11We let the eggs sit for a few hours.
09:14We boil the eggs once.
09:16Then we soak the eggs in soy sauce.
09:18There are many ways to make Onigiraz.
09:21I think the eggs are delicious.
09:25They use seasoned eggs and pork.
09:31They start cooking.
09:35They boil the eggs.
09:39They boil the eggs for 5 minutes.
09:45They boil the eggs for 5 minutes.
09:50The eggs smell good.
09:53What kind of Onigiraz will they make?
09:57It's difficult to make Onigiraz.
10:01It's difficult to make Onigiraz.
10:05How does it taste?
10:07It's a little thin.
10:09I don't think it's good.
10:12They taste the seasoned eggs.
10:22The yolk is seasoned.
10:29It's sweet.
10:31It's sweet.
10:33They make Onigiraz based on the seasoned eggs.
10:42I think it will be good if I dip it in the sauce.
10:46They make Onigiraz based on the seasoned eggs.
10:57I think it's good.
10:59Is it good?
11:01Let's eat.
11:06It's good.
11:07It's very good.
11:09The seasoned eggs were thin.
11:13I used the sauce on the rice.
11:16Both of them are seasoned.
11:19I'm the winner.
11:26After the Onigiraz is completed,
11:28they go to Kansei University.
11:34It's not that far.
11:36It's close.
11:38After the Onigiraz is completed,
11:40they eat Onigiraz.
11:43Please make Onigiraz.
11:50Is it like a boiled egg?
11:52That's right.
11:54I marinated it overnight.
11:56What kind of egg is this?
11:58This is a seasoned egg.
12:03It's from Osaka.
12:06It's big and fresh.
12:10It's a good color.
12:12It's good.
12:14It's a good color.
12:17It's very good.
12:19This is pork.
12:21I mix it like fried rice.
12:23I put seasoned eggs on top of it.
12:25It looks delicious.
12:27It's completed.
12:29It looks delicious.
12:31It smells good.
12:33It's good.
12:35I make a hole in the egg.
12:39It looks delicious.
12:43It looks delicious.
12:44This is the strongest taste.
12:46This is like MIKAZUKI.
12:51This is like MIKAZUKI.
12:53This is very good.
12:55I eat this first.
12:59This is very big.
13:02I also eat this.
13:06This is pasta.
13:08This is delicious.
13:12This is like MIKAZUKI.
13:18Do you think you can win?
13:20This is like MIKAZUKI.
13:23I have to say something.
13:26I want to eat this.
13:28Is this seaweed?
13:30I'm considering seaweed.
13:33This is easy to eat.
13:35If you roll this with seaweed, the egg won't fall off.
13:37This is a good ingredient.
13:39I think this is good.
13:42This is a popular rice ball.
13:46This is the judging session.
13:49How will the judges react?
13:55This is the judging session of the Kansai rice ball king.
14:03The judge is the owner of the rice ball specialty store, DOHIPONTA.
14:10This is the famous restaurant that has won three Michelin stars.
14:14This is CHEF SASAKI HIROSHI.
14:18I am a supporter entertainer.
14:22Nice to meet you.
14:26Please announce the Kyoto University rice ball.
14:30This is the rice ball.
14:33This is our story.
14:35This is the second season of pork kimchi.
14:38This is good.
14:41The ingredients of Kyoto University's Osaka gate are NANIWA HOSHINO PORK.
14:46This is the kimchi that everyone loves.
14:49I mix this with OYAMASAN's delicious meat.
14:54It's better to season the pork with salt and pepper.
14:57This is a must.
15:01NAKAMURA's advice.
15:03Season the pork with salt and pepper.
15:07This is a pork kimchi rice ball.
15:11I smell this.
15:14I did my best.
15:18DOHIPONTA.
15:20What do you think?
15:21I have an idea.
15:24You can't think of anything, can you?
15:28I don't think so.
15:31I have never seen this in a rice ball.
15:34Don't you put salt on the surface?
15:37I put a little salt on the surface.
15:42I felt the sweetness of the kimchi.
15:47I felt the sweetness of the rice.
15:49I'm the opposite.
15:51I put a little salt on the surface.
15:54If you put a little salt on the surface, you can feel the sweetness of the rice.
16:01What kind of advice is that?
16:03Please don't aim at me.
16:06Please don't aim at me.
16:09This is because the ingredients inside are sweet.
16:13If the ingredients are sweet, the taste will be better.
16:21The texture of the ingredients is good.
16:35The second dish is KG ONIGIRAZU from KANSEI GAKUIN UNIVERSITY.
16:40This is the title.
16:42This is a rice ball with the feelings of KAKUNI and HANJUKU AJITAMA.
16:48I made a boiled egg with the feelings of HANJUKU AJITAMA.
16:55I cut the pork into blocks and mixed them with ginger soy sauce and rice.
17:01This is a rice ball with the feelings of KAKUNI and HANJUKU AJITAMA.
17:04This is a rice ball with the feelings of KAKUNI and HANJUKU AJITAMA.
17:11Please close your eyes.
17:14This is a rice ball with the feelings of KAKUNI and HANJUKU AJITAMA.
17:17Was this delicious?
17:19This is delicious.
17:20The ginger is delicious.
17:24I thought the sauce was too strong.
17:27However, the scent of ginger is delicious.
17:32This is a rice ball with the feelings of KAKUNI and HANJUKU AJITAMA.
17:34This egg is a technique.
17:37This is a rice ball with the feelings of KAKUNI and HANJUKU AJITAMA.
17:40I thought this was great.
17:42This is highly rated.
17:45The third group is KANSAI UNIVERSITY with love.
17:49This is what I made.
17:53This is a new Osaka specialty.
17:55This is a rice ball with the feelings of KAKUNI and HANJUKU AJITAMA.
18:03I don't need this.
18:06You are practicing.
18:08I don't need this.
18:10This is a rice ball with the feelings of KAKUNI and HANJUKU AJITAMA.
18:15This is a rice ball with the feelings of KAKUNI and HANJUKU AJITAMA.
18:22This is a rice ball with the feelings of KAKUNI and HANJUKU AJITAMA.
18:24What is the rating of this rice ball?
18:28This is a rice ball with the feelings of KAKUNI and HANJUKU AJITAMA.
18:32What is the rating of this rice ball?
18:42This is delicious.
18:43What's wrong?
18:45You can't say anything.
18:47PONTA, what do you think?
18:50This is too delicious.
18:53This is too delicious.
18:54The softness of the meat is amazing.
18:59It took about 60 minutes to cook.
19:0160 minutes?
19:03That's amazing.
19:05However, I don't know if the soup has permeated the rice.
19:12I feel a little.
19:16You don't hate this, do you?
19:19You don't hate this, do you?
19:21This is a rice ball with the feelings of KAKUNI and HANJUKU AJITAMA.
19:26This is good.
19:29This is really delicious.
19:32The softness of the meat is amazing.
19:35The texture of the konjac is really good.
19:40As I said, I like the taste of this rice ball.
19:49That's amazing.
19:51This is like a rice ball.
19:54PONTA, what do you think?
19:57Did you hear what I said?
19:59It's almost the same.
20:02I think this is a rice ball with the taste of my mother.
20:09This is amazing.
20:12The rice balls of the three teams will be sold at the OSAKA MONMATSURI on November 9th and 10th.
20:19Everyone, please come.
20:23Did you see that?
20:29That's amazing.
20:30You're not good at this.
20:32You're not good at this.
20:34You're not good at this.