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00:00:00I came to Gose City in Nara Prefecture.
00:00:10The wind is very pleasant.
00:00:13It's delicious.
00:00:15I came to a bean sprout shop for the first time, but my heart appeared.
00:00:19It smells good.
00:00:21It smells like grapes.
00:00:23It's delicious.
00:00:25I feel like I'm lost in a fairyland.
00:00:41Good morning.
00:00:43It's Sunday morning, November 23rd.
00:00:46Today is Labor Day.
00:00:49It's a day to thank people who work.
00:00:52It's also a day to praise yourself for your daily work.
00:00:56I want to cook for my dad.
00:00:59That's a good idea.
00:01:00I don't get much appreciation on Labor Day.
00:01:03Then praise yourself.
00:01:06I'm the kind of person who grows when I'm praised.
00:01:09I want to treat my dad even more.
00:01:12It's the last day of the year.
00:01:15There are only a few days left this year.
00:01:17Let's do our best.
00:01:18This week's guest is KENJI TACHIBANA from EXILE.
00:01:23Nice to meet you.
00:01:25Nice to meet you.
00:01:29Is this your first time on the show?
00:01:32I'm glad to be on the show.
00:01:34I didn't expect to be on the show.
00:01:37He is a master of Japanese sake.
00:01:39He is a little strange today.
00:01:43Is that so?
00:01:45He is a master of Japanese sake.
00:01:47I bought a book for him.
00:01:49Thank you very much.
00:01:51He has been a master of Japanese sake for a long time.
00:01:57I'm looking forward to TACHIBANA's trip.
00:02:00Today, a reporter from overseas, SAWAI KAZUKI, is on the show.
00:02:04Where are you going today?
00:02:07I'm going to the sea.
00:02:09It looks cold.
00:02:11The scenery of winter along the sea.
00:02:21I'm in SOTOGA HAMAMACHI, AOMORI.
00:02:28Good morning.
00:02:32I'm SAWAI KAZUKI.
00:02:34SOTOGA HAMAMACHI is a fishing town facing the Mutsu Bay.
00:02:42It is a peaceful and beautiful place with a beautiful garden.
00:02:50I will tell you about this fishing town.
00:02:54What is this?
00:02:56The sound of the air conditioner is bad.
00:02:59It's cold in AOMORI when it's the end of November.
00:03:04The fish is delicious because it's cold.
00:03:07It's cold and delicious.
00:03:10The fish is delicious.
00:03:13I'm TACHIBANA from the studio.
00:03:16Good morning.
00:03:19What do you think of AOMORI's fish?
00:03:25It's in season now.
00:03:27What is it?
00:03:29I borrowed this fishing rod.
00:03:33It's a yellowtail.
00:03:37It's a yellowtail.
00:03:39It's a fish.
00:03:43It's a fish.
00:03:46It's not a yellowtail.
00:03:49The correct answer is in this hut.
00:03:56There is a height limit, so I will crouch.
00:04:02Good morning.
00:04:05There are many fish tanks.
00:04:08Let's ask the fishermen who are working hard on this land.
00:04:13I'm KINAMI from YAMAROKU FISHING.
00:04:15Good morning.
00:04:17You are a powerful and wonderful person.
00:04:19You are a powerful person.
00:04:23You are both powerful people.
00:04:26What is the correct answer?
00:04:28I will give you the correct answer.
00:04:30You can catch yellowtail.
00:04:34There are many fish tanks.
00:04:40This is it.
00:04:43It's a yellowtail.
00:04:45What is this?
00:04:47This is a yellowtail.
00:04:49This is a yellowtail.
00:04:52This is a cute yellowtail.
00:04:57This is a cute yellowtail.
00:05:01This is similar to a horse.
00:05:04This is similar to a horse.
00:05:07This is my favorite fish.
00:05:09I will recommend this.
00:05:11How do you catch this?
00:05:16This fish swims in the sea.
00:05:19This is a low-lying fish.
00:05:22I caught this.
00:05:24This is a low-lying fish.
00:05:28This fish lays eggs in the spring and summer.
00:05:33This fish is nutritious.
00:05:36This fish has a string and is delicious.
00:05:39This is the best fish.
00:05:42This is the best fish.
00:05:44I want to eat this.
00:05:46Let's eat this.
00:05:48Thank you very much.
00:05:51I will eat this.
00:05:55This is a low-lying fish.
00:05:57I will eat this.
00:06:00I will eat this.
00:06:03This is delicious.
00:06:06This is a live performance.
00:06:09I want to eat this.
00:06:12I don't have time, so I eat this.
00:06:15This is fresh.
00:06:18I eat this.
00:06:23This is easy to peel.
00:06:29This is liver.
00:06:33I make SASHIMI from this.
00:06:37I make SASHIMI from this.
00:06:41This is a fish that has just swum in the sea.
00:06:45This is a fish that has just swum in the sea.
00:06:48I want to eat this.
00:06:51This fish is delicious in the cold season.
00:06:55This fish is delicious in the cold season.
00:06:57This fish is delicious in the cold season.
00:07:01This is a fish that has just swum in the sea.
00:07:06This fish is delicious in the cold season.
00:07:09I don't have time, so I eat this.
00:07:12This is a fish that has just swum in the sea.
00:07:17This is a fish that is easy to eat.
00:07:22This is a fish that is easy to eat.
00:07:25This is a fish that is easy to eat.
00:07:29I eat this.
00:07:32I eat this.
00:07:35This is a fish that is easy to eat.
00:07:38I eat this.
00:07:41I eat this.
00:07:44I eat this.
00:07:47This is delicious.
00:07:50This is delicious.
00:07:53Can you hear this?
00:07:57The more I chew, the more delicious it is.
00:08:02This is delicious.
00:08:05I eat this.
00:08:08I eat liver.
00:08:11I eat liver.
00:08:14I eat this.
00:08:17I eat this.
00:08:20I eat this.
00:08:23This is soy sauce with liver.
00:08:26This looks delicious.
00:08:29Liver is the main dish of this fish.
00:08:32I eat this.
00:08:35I eat this.
00:08:38I eat this.
00:08:41I eat this.
00:08:44This is delicious.
00:08:47This is delicious.
00:08:50This is very rich and delicious.
00:08:53We will prepare a dish that you can enjoy this deliciousness.
00:08:57I'm looking forward to it.
00:09:00In the second half of the program, we will eat a lot of liver dishes.
00:09:07Let's go.
00:09:10They are good friends.
00:09:13I'm glad they are good friends.
00:09:16To be continued.
00:09:19Thank you for watching this program.
00:09:22This time we went to NARA and WAKAYAMA.
00:09:25We ate a lot of delicious food.
00:09:28I love Japanese sake.
00:09:31I drank about 200 liters of sake.
00:09:34Did you drink a lot of rice?
00:09:36I drank a lot of rice.
00:09:39I made sake and drank it.
00:09:42I paired it with cooking.
00:09:45I read the book you read.
00:09:48I read the book.
00:09:51You are a master of Japanese sake.
00:09:54This is the first time to drink sake.
00:09:57This is a delicious season.
00:10:00I went to NARA and WAKAYAMA.
00:10:03I went to NARA and WAKAYAMA.
00:10:06I went to NARA and WAKAYAMA.
00:10:09Please take a look.
00:10:12I came to GOSE in NARA.
00:10:15The wind is very pleasant.
00:10:18The wind is very pleasant.
00:10:21This is my favorite place.
00:10:24The scenery is wonderful.
00:10:27The scenery is wonderful.
00:10:30There is a mountain range in the back.
00:10:33There is a stone monument.
00:10:36This is a wind forest.
00:10:39I love Japanese sake.
00:10:42I have a sake brewery.
00:10:45I saw a sake brewery in this area.
00:10:48I saw a sake brewery in this area.
00:10:51I saw a sake brewery in this area.
00:10:54This is a wind forest.
00:10:57GOSE is located in the middle of NARA.
00:11:05I go to the brewery where the new sake was made.
00:11:08I go to the brewery where the new sake was made.
00:11:11I go to the brewery where the new sake was made.
00:11:14I'm glad to meet you.
00:11:16I came here when it was just finished.
00:11:18I came here when it was just finished.
00:11:21It's the season for inekari.
00:11:24It's the season of cherry blossoms, isn't it?
00:11:26Yes, it is.
00:11:27Actually, I haven't drunk the sake made here yet.
00:11:30So I came here to enjoy it.
00:11:33Yamamoto-san runs the Yucho-shuzo, a storehouse founded in the Edo period.
00:11:38The name of the storehouse is based on the name of this place.
00:11:45Let's go inside.
00:11:47Yes.
00:11:50The Yucho-shuzo opened a new storehouse in Nihon-shi this year under the leadership of Mr. Yamato Katsuragi.
00:12:03This is a superb view.
00:12:09This place is wonderful.
00:12:13The sake made here is all made by farmers in this area.
00:12:19They usually make rice called Aki-tsuho for us.
00:12:24I want to create a community where farmers and sake breweries can make sake together
00:12:31by leaving this view 100 years later.
00:12:39The mountain water flows directly into the storehouse.
00:12:44This is one of the best places to make Aki-tsuho in Nara Prefecture.
00:12:54I met Mr. Yamamoto five years ago and wanted to leave the Japanese Satoyama.
00:13:00Since then, I have been helping him to make rice for sake breweries.
00:13:10The Sanroku-gura was designed by a local architect using Nara's Yoshino-sugi.
00:13:16The sake brewery opened in October this year, and the new brewery was completed the other day.
00:13:23I'm going to have a drink with this superb view.
00:13:28This is Aki-tsuho 657 in Kazenomori.
00:13:32We make this sake the most in Kazenomori.
00:13:37First of all, this is a typical Kazenomori made by a brewery founded in the Edo period.
00:13:44Wow, it's beautiful.
00:13:47The bubbles are shining like crystals.
00:13:51Look, the bubbles are like Swarovski.
00:14:02Oh, it's delicious.
00:14:04Thank you very much.
00:14:06It has a little bit of a sweet taste.
00:14:08That's one of the characteristics of Kazenomori.
00:14:11It has a delicate sweetness and a moderate acidity.
00:14:16And now, I'm going to have a drink made in Sanroku-gura, called S. Kazenomori.
00:14:23Is this the label?
00:14:25Yes.
00:14:26What does it mean?
00:14:28There is a big window in the guest room of Sanroku-gura where you can see the view very well.
00:14:36This is the view of Tanada that you can see from Sanroku-gura.
00:14:39I see.
00:14:40It is sealed in this sake.
00:14:45Thank you very much.
00:14:48The view is great.
00:15:00Thank you very much.
00:15:01It's amazing.
00:15:03It has a strong sweetness.
00:15:05That's right.
00:15:06The scent of the space and the scent of the cedar are slightly reflected.
00:15:14It smells like cedar.
00:15:16It's natural.
00:15:18It's a sake that is born naturally in nature.
00:15:21I'm glad. Thank you very much.
00:15:25Satoyama's natural sake.
00:15:27I want many people to taste it.
00:15:29The image is different from usual.
00:15:35We move to Wakayama City and head to the inn where we will stay tonight.
00:15:44Hello.
00:15:45Hello.
00:15:46Thank you very much.
00:15:48Thank you very much.
00:15:52This is a resort villa in the mountains that just opened in November.
00:16:01We move to the guest room of Hitomune-gashi by car.
00:16:07The room with the light is called Yanagi.
00:16:11Yanagi?
00:16:13Excuse me.
00:16:15It smells like a new house.
00:16:17It smells good.
00:16:26It's a living room with a great sense of openness.
00:16:29It seems that dogs can also stay in the room.
00:16:42Yanagi
00:16:46I'm ready.
00:16:48Let's go.
00:16:55It's nice.
00:16:59The steam rises at once.
00:17:03The temperature rises at once.
00:17:12It's hot.
00:17:14I want you to take a deep breath.
00:17:16Thank you very much.
00:17:23I'm sweating.
00:17:34It's hot.
00:17:38It feels good.
00:17:42It's hot.
00:17:50This is a tomahawk steak.
00:17:52That's amazing.
00:17:55Tomahawk steak.
00:17:58This is the main dish.
00:18:00This is a barbecue.
00:18:02This is the main dish.
00:18:04This is the main dish.
00:18:07The dinner is a large-scale barbecue.
00:18:12You can enjoy local food such as meat and seafood.
00:18:19I'm ready.
00:18:25It's like this.
00:18:27Let's eat.
00:18:29Cheers.
00:18:32Cheers.
00:18:36It's a good time.
00:18:40This is delicious.
00:18:42This is the best because it's a sauna.
00:18:46This is the best.
00:18:53This is amazing.
00:18:59This is wonderful.
00:19:01Let's eat.
00:19:06Let's eat.
00:19:10This is delicious.
00:19:12This is very filling.
00:19:14Thank you very much.
00:19:18All the dishes were delicious.
00:19:20I drank a lot of alcohol.
00:19:23It's hot.
00:19:27It's lonely to have a barbecue alone.
00:19:32I want a friend.
00:19:35I want a friend.
00:19:39I want to visit this place with my family and friends.
00:19:45Let's drink alcohol slowly.
00:19:47Let's drink alcohol in the scenery.
00:19:49Alcohol is a good way to drink.
00:19:52Alcohol is drunk in the land including the place.
00:19:56It's a great luxury to drink alcohol with the scenery.
00:19:59It's a great place to drink alcohol where the rice paddies are in front of you.
00:20:03The taste of rice paddies changes depending on the work.
00:20:08The taste of rice paddies changes depending on the experience.
00:20:13The taste of rice paddies will be more memorable.
00:20:15I feel like I grew up with rice paddies.
00:20:19KAZENOMORI is a very popular place in Japan.
00:20:25I can't buy rice paddies anymore.
00:20:28I will advertise the rice paddies in the future.
00:20:31I want to drink this.
00:20:33It's not expensive, is it?
00:20:35That's right.
00:20:36It's more reasonable than I thought.
00:20:37But the quality is very high.
00:20:39It's a very popular place.
00:20:41I understand why it's worth going there.
00:20:43The inn was also nice.
00:20:45You can go there with your dog.
00:20:48There is a tower in the park.
00:20:50You can go there with your dog and have a barbecue.
00:20:53There is also a sauna.
00:20:54It's good to go there with your friends.
00:20:57KENJI ate TOMAHAWK by himself.
00:21:01It was very delicious.
00:21:04I ate it by myself.
00:21:06It's nice to have a party with the staff.
00:21:10The manager doesn't drive.
00:21:13I drive.
00:21:20TACHIBANA, where did you go?
00:21:23I went to KOUYA in WAKAYAMA for the first time.
00:21:27I traveled there.
00:21:29I also went to SAKAGURA, which I was interested in in WAKAYAMA.
00:21:32Please take a look there as well.
00:21:44KOUYA is a sacred site of Shingon-mikkyo.
00:21:47It was opened by KUKAI in Kobo Daishi about 1,200 years ago.
00:21:54It was registered as a UNESCO World Heritage Site in 2004.
00:21:58It is also famous as a site of KOUYO.
00:22:05I head to the place where KUKAI is still training.
00:22:14I came to KOUYA for the first time.
00:22:17It's amazing.
00:22:19It's full of sacred air.
00:22:23These are all graves of various people.
00:22:29There are more than 200,000 tombs around the shrine.
00:22:37Some of them are said to be the tombs of famous warlords.
00:22:41It is also said that OKUNOIN is a peaceful and peaceful place with no enemies.
00:22:48It's amazing.
00:22:51It's 10.30 a.m.
00:22:53People are gathering.
00:23:14What is this?
00:23:17SHOJINGU is a ritual to carry food twice a day for KOUBO DAISHI, who is being trained.
00:23:25It is said to be held every day for 1,200 years.
00:23:31I'll go there.
00:23:37KOUBO DAISHI is not allowed to enter the camera for 5 seconds.
00:23:47KOUBO DAISHI is not allowed to enter the camera for 5 seconds.
00:23:57I went there.
00:23:59I was refreshed.
00:24:04I head to a shrine to hear about the food served at SHOJINGU.
00:24:12Hello.
00:24:13Welcome.
00:24:15I'm TACHIBANA KENCHI.
00:24:17Nice to meet you.
00:24:20It's wonderful.
00:24:22There are many sculptures in this temple.
00:24:27This temple is full of sculptures.
00:24:33This temple was built in the Heian period.
00:24:36In fact, it is a study where tourists can stay.
00:24:46I talk to KOUNO, who used to make SHOJINGU.
00:24:50It is said that SHOJINGU is a ritual to carry food twice a day for KOUBO DAISHI, who is being trained.
00:24:58Unlike the past, you can get various ingredients.
00:25:02I would like you to eat various dishes.
00:25:08I make Japanese-style SHOJINGU pasta.
00:25:12Can I eat pasta?
00:25:14What kind of pasta is it?
00:25:15It's a mushroom pasta.
00:25:19It's a mushroom pasta.
00:25:20I didn't know that.
00:25:24You can eat SHOJINGU without meat or fish.
00:25:30First, I eat GOMADOUFU, a specialty of KOUYA.
00:25:35GOMADOUFU is black.
00:25:39GOMADOUFU in KOUYA is white.
00:25:51I can feel the flavor of sesame seeds in my mouth.
00:25:55This is delicious.
00:25:57I can eat as many GOMADOUFU as I want.
00:26:00This is delicious.
00:26:03This is fried YUBA.
00:26:06This is fried YUBA.
00:26:08This is YUBA, which was named after the temple of KOUBO DAISHI and YUKARI.
00:26:14I eat this.
00:26:22This is delicious.
00:26:24There are various ingredients in YUBA.
00:26:26That's right.
00:26:27There are shiitake mushrooms and ginkgo nuts.
00:26:30Do you make SHUKUBOU all year round?
00:26:33We make SHUKUBOU all year round.
00:26:35The menu changes depending on the season.
00:26:38Each season is different.
00:26:41That's right.
00:26:45This was very delicious.
00:26:47GOCHISOUSAMA DESHITA.
00:26:54I look for souvenirs from KOUYA.
00:27:04This is a pottery.
00:27:06This is a vessel.
00:27:09This looks interesting.
00:27:12Hello.
00:27:14Can I see this?
00:27:17This is wonderful.
00:27:21This is a gallery that sells pottery and Mitsuboshi Yoshinari's works.
00:27:26This is Mitsuboshi Yoshinari's work.
00:27:30Mitsuboshi Yoshinari uses the wood he grew up in KOUYA.
00:27:33He made a work with the wood he grew up in KOUYA.
00:27:40I like alcohol.
00:27:42I would be happy if I could buy something to drink.
00:27:46This is a drink.
00:27:48This is a drink.
00:27:50Is this a set?
00:27:52No.
00:27:55I recommend this.
00:28:02This is easy to wash.
00:28:04You can put a can in the microwave.
00:28:08It's the same as putting a can in a cup.
00:28:11You can put it in the microwave.
00:28:13You can put it in the microwave.
00:28:15This is very good.
00:28:18I bought this sake.
00:28:20I bought this sake.
00:28:22I bought this sake.
00:28:24I will use it carefully.
00:28:26This is a good souvenir.
00:28:31After visiting KOUYA,
00:28:33I went to the sake brewery in WAKAYAMA.
00:28:38Hello.
00:28:42Thank you for coming.
00:28:46This is a very nice drinking pot.
00:28:52This shop has been in business for 4 years.
00:28:54This sake brewery brews a famous sake of WAKAYAMA.
00:28:57This sake brewery brews a famous sake of WAKAYAMA.
00:29:02This brewery is a woman.
00:29:04This is FUJITA AKIKO, 20 years of experience.
00:29:09FUJITA brought sake from Edo period to his brewery.
00:29:14I can't do it in front of you.
00:29:21Please show us the place you are proud of.
00:29:24It's a little dark around the feet, so please be careful.
00:29:29Wow, that's great.
00:29:33Wow, it's wide.
00:29:36Wow.
00:29:37This is the basement that has been here since the time this temple was built.
00:29:41That means it's been here for 100 years.
00:29:44Yes.
00:29:45We value the process of maturing sake.
00:29:51We are very interested in sake that matures and becomes delicious.
00:29:58That's great.
00:30:02I'm going to show you Fujita's self-made sake, which has been aged in the storage for two and a half years.
00:30:07Two and a half years?
00:30:08The label is cute.
00:30:10Thank you very much.
00:30:11This is a picture of the warehouse.
00:30:15This is the place where Kimoto-zukuri is based.
00:30:19It looks like a warehouse.
00:30:22Really?
00:30:25This is me.
00:30:26Is this Fujita?
00:30:27Yes.
00:30:28Wow.
00:30:32Kimoto-zukuri is a natural sake that uses the power of lactobacillus in nature.
00:30:48It's easy to drink.
00:30:53There are no corners at all.
00:30:55It comes in smoothly.
00:30:57When aging sake, sometimes it feels heavy, right?
00:31:01This is not the case at all.
00:31:03If the sake is heavy, I feel like I'm going to have a stomachache.
00:31:10I see.
00:31:11You feel like you're going to have a stomachache.
00:31:13I think it's very important to keep the finish clean and the beauty of the finish even after aging.
00:31:23If you put a can on it, it will be very delicious, right?
00:31:26That's right.
00:31:28It's one of the techniques to put a can on it.
00:31:33He put a can on it very well.
00:31:36In addition, there is a shop in Wakayama City where you can eat fish from Wakayama.
00:31:43Is there?
00:31:44Yes.
00:31:47Let's go to the shop recommended by Mr. Fujita.
00:31:54Here it is.
00:31:58Good evening.
00:31:59Good evening.
00:32:01I heard from Mr. Fujita and came here.
00:32:04Thank you very much.
00:32:08Mr. Mayabata, a Japanese sake that uses seasonal ingredients from Wakayama.
00:32:13Mr. Mayabata.
00:32:17The shopkeeper will prepare the recommended can for your husband's cooking.
00:32:25This is BY-CHIGAI.
00:32:27This is beyond my imagination.
00:32:30I thought it would be KURUMAZAKA, but it's all KIMOTO.
00:32:38Here it is.
00:32:41This is Mr. Mitsuboshi's recipe.
00:32:44This is KACHIYU.
00:32:46This is KINZANJI MISO DENGA.
00:32:49KINZANJI MISO is a specialty of Wakayama.
00:32:52I think it goes well with KURUMAZAKA.
00:32:54Let's eat.
00:33:00It's delicious.
00:33:02He laughed.
00:33:05This is KURUMAZAKA KIMOTO JUNMAI, which has been aged for about 5 years.
00:33:10This is NURUKAN, which has been warmed to about 40 degrees.
00:33:26This goes well with rice.
00:33:30KURUMAZAKA KIMOTO JUNMAI has a light taste.
00:33:33So it goes well with KURUMAZAKA KIMOTO JUNMAI.
00:33:42Next is the preparation of sake.
00:33:45This is a mixture of aged persimmon and blue cheese.
00:33:48This is a mixture of aged persimmon and blue cheese.
00:33:52This is a mixture of aged sake.
00:33:55This is heated to more than 50 degrees.
00:34:00This is a mixture of strong flavors.
00:34:03So, this is an aged sake.
00:34:07This is aged persimmon and blue cheese.
00:34:10This is the first time I eat this.
00:34:12Oh!
00:34:12Mm!
00:34:13Mm!
00:34:19Oh.
00:34:42The food was delicious, and I enjoyed the season of Wakayama.
00:34:49It looks delicious just by eating, but it's great to have local sake there.
00:34:58The temperature changes with the pressure, so the compatibility with the food changes.
00:35:04There are many techniques, such as raising the temperature once and then cooling it down.
00:35:10You have a lot of skills.
00:35:13Thank you very much.
00:35:15Onita-chan is getting better and better.
00:35:17I'm getting closer to the monitor.
00:35:19The store will probably have a lot of reservations for about six months.
00:35:24You want to go there, right?
00:35:27The temperature changes with the pressure, so the compatibility with the food changes.
00:35:34I thought it would be okay because I was told that it was okay even if I had a cold.
00:35:38I think it's okay even if you don't have a cold.
00:35:40It's good to go to a professional store and learn.
00:35:42You can do it yourself.
00:35:44The combination of the husband and wife is excellent.
00:35:49It was very delicious.
00:35:51You want to take your loved ones with you, right?
00:35:55Mr. Koya was also there.
00:35:58It was my first time meeting Mr. Koya.
00:36:01I was surprised at the scale of the store.
00:36:04Mr. Koya is still training.
00:36:07He brings food twice a day.
00:36:10There was a place where the camera couldn't enter.
00:36:14When I opened the lid, it was steaming.
00:36:18I gave him warm rice.
00:36:23How was it this time?
00:36:27I didn't know much about Wakayama.
00:36:31I think I'll be addicted to Wakayama.
00:36:36There are still many interesting places.
00:36:38I want you to come every season.
00:36:40I want to learn a lot from you.
00:36:43Thank you for the wonderful trip.
00:36:47We have a gift from Mr. Kenichi Tachibana.
00:36:50Mr. Kenichi Tachibana will give you a dog villa.
00:36:58There are two 0s on the number.
00:37:010067-888-62
00:37:050067-888-62
00:37:08It will be accepted until 9 a.m. on Monday.
00:37:11You can't apply from a fixed number.
00:37:13We will contact the winner directly.
00:37:17Is there a dog villa in Wakayama?
00:37:20Please come and eat.
00:37:23What's next?
00:37:26It's a trip to Koreiwa.
00:37:27We found a gift from Aomori Prefecture.
00:37:48Next is a trip to Koreiwa.
00:37:56This is Aomori Prefecture.
00:37:58We found a delicacy that is loved locally.
00:38:03Let's go on a trip to Koreiwa.
00:38:07It's a horn.
00:38:08It's a cow.
00:38:11Aomori Prefecture is famous for its delicious food.
00:38:17We are looking for it in the rain.
00:38:22There is a signboard.
00:38:24It says, if you enter here, you will be fine.
00:38:29Let's go.
00:38:31Let's go.
00:38:34Barayaki?
00:38:36Barayaki is a famous dish in Canada.
00:38:40It's a dish with pork and onions.
00:38:47What's the name of the restaurant?
00:38:48It's Tsukasa.
00:38:51We got information about the restaurant.
00:38:56Tsukasa, here it is.
00:38:59It's a barayaki restaurant.
00:39:02Let's interview them.
00:39:04It's a TV program called Tabi Salad.
00:39:07Hello.
00:39:08I would like to interview you.
00:39:11May I?
00:39:12Yes.
00:39:13Thank you very much.
00:39:14This is a popular restaurant specializing in local food.
00:39:18We will eat the famous barayaki.
00:39:23Here it is.
00:39:24It's a barayaki.
00:39:25It's amazing.
00:39:26It's a meat tower.
00:39:29The ingredients are only beef and onions.
00:39:32The restaurant specializes in this.
00:39:34It is grilled with a soy sauce based sauce with a lot of garlic and apple flavor.
00:39:41It's a way to make the onions soft, turn brown, spread the meat, and then mix the whole thing.
00:39:49The point is to grill the meat from the onions so as not to overcook it.
00:39:53I will grill it as I was told.
00:39:56The amount of meat is also amazing.
00:40:00When the meat is cooked, it's done.
00:40:03It's a famous barayaki with a sweet and sour special sauce.
00:40:19It's delicious.
00:40:21The meat and onions are delicious, but the sauce is delicious.
00:40:25It's not too sweet.
00:40:27The garlic has a strong flavor.
00:40:29This is rice.
00:40:31Here you are.
00:40:32I want to eat it with rice.
00:40:35This is sesame beef.
00:40:36Sesame beef.
00:40:38Can I eat this?
00:40:40You can split it here.
00:40:42I don't want to.
00:40:45Put a little bit of nagaimo on the rice.
00:40:48Add a little bit of soy sauce.
00:40:50Put the barayaki on top of it and wrap it.
00:40:53Is this a special sauce?
00:40:55It's a special sauce.
00:41:03The stickiness of the nagaimo goes well with the sauce.
00:41:07And it has a lot of stamina.
00:41:09It's delicious.
00:41:10He continues to ask questions with a lot of stamina.
00:41:15What is this?
00:41:16This is gyurakkan.
00:41:17Gyurakkan.
00:41:18I think it's delicious.
00:41:19This is pork cutlet.
00:41:21Pork cutlet.
00:41:22Where do you make it?
00:41:24I make it here.
00:41:26That's amazing.
00:41:28This is a brand beef from TOADA.
00:41:34I found it.
00:41:35Gyurakkan.
00:41:36It's a fun house for cows.
00:41:39That's a good name.
00:41:40It looks fun.
00:41:41Cows are fun.
00:41:42It's written here.
00:41:43Is it a direct sale?
00:41:46It's a healthy short-cut beef.
00:41:49It's on the second floor.
00:41:51Let's interview them.
00:41:55This is a TV program called TABISARADA.
00:41:57Today, we're looking for delicious food in TOADA.
00:42:02If you don't mind, I'd like to interview you.
00:42:07It's okay.
00:42:08Is it okay?
00:42:09Thank you very much.
00:42:12This is a popular barbecue restaurant run by a livestock company.
00:42:16They eat TOADA short-cut beef raised on their farm.
00:42:22Thank you for waiting.
00:42:24This is TOADA short-cut beef.
00:42:28How many servings is this?
00:42:30This is one serving.
00:42:31One serving?
00:42:34Compared to general Japanese beef, it has less fat and more red meat.
00:42:39TOADA short-cut beef is called Japanese beef with delicious red meat.
00:42:43I will eat it medium rare to taste the umami of red meat.
00:42:51How is it?
00:42:55It's soft.
00:42:57It's like a lump of roast beef.
00:43:01The soup of the meat is overflowing from the gap between the red meat.
00:43:06It's delicious.
00:43:09The other popular menu is TOADA short-cut beef sushi.
00:43:15I eat it with salt and green onions.
00:43:19I can't speak English.
00:43:23I can't speak English.
00:43:29The moment I put it in my mouth, it melts and becomes liquid.
00:43:34The more I chew, the more the red meat melts and the umami changes.
00:43:39I feel like I'm holding umami.
00:43:41I feel like I'm holding umami.
00:43:44Next, I went to TOADA short-cut beef, which is rich in nature.
00:43:49I asked the local restaurant if there was any delicious TOADA short-cut beef.
00:43:54This is HIMEMASU.
00:43:57What is HIMEMASU?
00:43:59This is the only fish that can be caught in TOADA short-cut beef.
00:44:02This is HIMEMASU.
00:44:05What kind of restaurant is this?
00:44:07This is a receipt.
00:44:10Thank you very much.
00:44:12This is SHOKUDO TOADAYA.
00:44:14This is SHOKUDO TOADAYA.
00:44:17I went to a restaurant in TOADA SHORT-CUT BEEF.
00:44:21I found it.
00:44:23This is SHOKUDO TOADAYA.
00:44:26This restaurant has a familiar atmosphere.
00:44:29This must be delicious.
00:44:31I'm sure this is delicious.
00:44:34However, the restaurant is closed at this time.
00:44:38I will ask for an interview.
00:44:41This is a TV program called TABISARADA.
00:44:44I'm looking for delicious food in TOADA SHORT-CUT BEEF.
00:44:49If it's okay, can I ask for an interview?
00:44:52Please come in.
00:44:54Thank you very much.
00:44:56I got an interview.
00:44:58I eat HIMEMASU, a local dish caught in TOADA SHORT-CUT BEEF.
00:45:05Thank you for the meal.
00:45:07This is HIMEMASU.
00:45:09This is HIMEMASU.
00:45:12Can you catch HIMEMASU in TOADA SHORT-CUT BEEF?
00:45:14The number of HIMEMASU is decreasing year by year.
00:45:16The number of HIMEMASU is a little higher than last year.
00:45:19However, it is difficult to catch HIMEMASU at the store.
00:45:27HIMEMASU is a precious HIMEMASU.
00:45:32HIMEMASU has a sweet taste.
00:45:33HIMEMASU has an elegant taste and a light fat.
00:45:36HIMEMASU is said to be delicious in any dish.
00:45:40I eat HIMEMASU.
00:45:44I eat HIMEMASU.
00:45:57HIMEMASU is trapped in a crispy batter.
00:46:04HIMEMASU has an elegant taste and a light fat.
00:46:06HIMEMASU grew up drinking a lot of clean water.
00:46:10HIMEMASU is an elegant HIMEMASU.
00:46:12HIMEMASU is a princess of HIMEMASU.
00:46:15HIMEMASU is not a dress.
00:46:17HIMEMASU is a HIMEMASU in Japanese clothes.
00:46:23HIMEMASU is elegant.
00:46:25HIMEMASU is a HIMEMASU that I want to learn.
00:46:27This is delicious.
00:46:30I chose this from the three items I found this time.
00:46:37This is TOWADA TANKAKU GYU.
00:46:39I brought TOWADA TANKAKU GYU's fins and ribs to the studio.
00:46:43Please eat the fins first.
00:46:45This is the big one.
00:46:47I eat this.
00:46:53This is delicious.
00:46:56Do you want Japanese sake?
00:46:58Do you have Japanese sake?
00:47:00Please prepare electronic oil.
00:47:04This is delicious.
00:47:06This is delicious.
00:47:08This is rice.
00:47:10This is delicious.
00:47:12This is soft.
00:47:14This is delicious.
00:47:16This has a lot of umami.
00:47:18This has a lot of umami.
00:47:22This is delicious.
00:47:26This is delicious.
00:47:28Please eat the ribs.
00:47:31This is refreshing and delicious.
00:47:34This is not greasy.
00:47:36This is delicious.
00:47:38This is delicious.
00:47:39This is an elegant fat.
00:47:45This is delicious.
00:47:49This is delicious.
00:47:53TANKAKU GYU is valuable.
00:47:55TANKAKU GYU is expensive.
00:47:57Is there not much TANKAKU GYU?
00:47:59This is a rare Japanese beef.
00:48:02This is valuable.
00:48:04Is this delicious?
00:48:05This was delicious.
00:48:06The moment I put this in my mouth, it disappeared.
00:48:08This is a Japanese beef that melts.
00:48:09You didn't put this in your mouth, did you?
00:48:11Maybe I didn't put this in my mouth.
00:48:12Maybe I didn't eat this.
00:48:13Is this an illusion?
00:48:14This is an illusion.
00:48:17Aomori people are kind.
00:48:19There are many people who watch this program.
00:48:23I was healed.
00:48:25This is delicious.
00:48:26Is that green onion on the sushi?
00:48:29There is also white green onion.
00:48:32Is there salt?
00:48:34This is seasoned with sesame oil and salt.
00:48:38There is also a hot spring.
00:48:40The food is delicious, the people are nice, and the place is nice.
00:48:43This is my favorite place.
00:48:45I will announce the number of applications.
00:48:48I will give you TANKAKU GYU.
00:48:52There are two 0s in the number of applications.
00:48:55006788861.
00:49:02I will accept applications from now until 9 a.m. on Monday.
00:49:05You can't apply from a fixed number.
00:49:07I will contact the winner directly.
00:49:11I can't send it to OGASAWARA.
00:49:15You can also order a set of TANKAKU GYU.
00:49:20Please take a look.
00:49:22What's next?
00:49:24It's a trip to France.
00:49:25It's a city of wine, Beaujolais.
00:49:27Beaujolais.
00:49:42It's a trip to France.
00:49:46This is KYOKA MINAKAMI.
00:49:50Good morning.
00:49:52I'm KYOKA MINAKAMI.
00:49:54I will travel to France again this week.
00:49:57This time, I traveled to Lyon, which is in the southeast of France.
00:50:00And I traveled to Beaujolais, which is famous for wine.
00:50:04I enjoyed the food and wine of Lyon, the city of gourmet food.
00:50:08Please take a look.
00:50:13Lyon has a long history of over 2,000 years.
00:50:16It is a beautiful and proud culture.
00:50:19Lyon is a city that changes with the times and continues to shine.
00:50:26Lyon is a city of history and gourmet food in the southeast of France.
00:50:31I will travel to Beaujolais, famous for wine.
00:50:39This is SONUGAWA, which flows in the center of Lyon.
00:50:42It is busy in the morning at AOZORAICHIBA.
00:50:46There are a lot of fresh vegetables.
00:50:50There is still soil on the ground.
00:50:53This is a pumpkin.
00:50:55There are several kinds.
00:50:57There are many seasonal vegetables.
00:51:00Look at this.
00:51:02This is a big pumpkin.
00:51:06This is beautiful.
00:51:08The cross section is beautiful and the size is large.
00:51:11Did you get this pumpkin nearby?
00:51:14This is a pumpkin from the garden.
00:51:17In the garden?
00:51:19Is this delicious?
00:51:21This is delicious.
00:51:23This pumpkin soup is delicious.
00:51:25This is a grapefruit.
00:51:27It's cold.
00:51:29This must be delicious.
00:51:31We eat this with cauliflower, broccoli and butternut.
00:51:36All soups and stews look delicious.
00:51:39I want to eat this now.
00:51:48There are a lot of seasonal vegetables, fruits and mushrooms.
00:51:56This is meat.
00:51:58There are many birds.
00:52:01Hello.
00:52:02What is this black bird?
00:52:05This is a pheasant.
00:52:07There is a pheasant over there.
00:52:10Is there a picture there?
00:52:12Is this a pheasant?
00:52:14I see.
00:52:16Is this a rabbit?
00:52:18This is a rabbit.
00:52:20This is a rabbit.
00:52:22This is a rabbit.
00:52:24This is a rabbit.
00:52:27People in Aozora Ichiba are friendly and very cheerful.
00:52:32They deliver fresh and delicious food to Lyon every morning.
00:52:37It is a wonderful market that supports the city of gourmet food.
00:52:43He was born and raised in Lyon.
00:52:45He is a chef.
00:52:47He is a French chef.
00:52:50His name is Paul Bocuse.
00:52:52From Lyon to the world, he has continued to deliver French food.
00:52:57There is a market named after Paul Bocuse.
00:53:08It's very busy.
00:53:11Is this a restaurant?
00:53:14It looks delicious.
00:53:19Cheese.
00:53:21There are many kinds of cheese.
00:53:25There are many kinds of cheese.
00:53:31This is a whole chicken.
00:53:33It looks delicious.
00:53:35You can eat here.
00:53:38You can also buy chicken before baking.
00:53:42There are many kinds of meat and fish.
00:53:48If you come here, you can eat everything.
00:53:55This market is full of delicious food that represents Lyon.
00:53:59There are many restaurants and food stalls.
00:54:02Paul Bocuse's restaurant is the most eye-catching.
00:54:08There are many kinds of food.
00:54:11Hello.
00:54:13Is this Paul Bocuse's restaurant?
00:54:16This is Paul Bocuse's restaurant.
00:54:18We offer dishes to be eaten on the spot.
00:54:22We also serve dishes to be taken home.
00:54:27He recommends the food that smells good.
00:54:39Braised beef and potato gratin.
00:54:42This is Paul Bocuse's favorite dish.
00:54:46He ate this on his way home from hunting.
00:54:49He said it healed his tired body.
00:55:02This is very delicious.
00:55:04The taste is strong.
00:55:07The meat is soft.
00:55:09It takes a long time to cook.
00:55:14This is delicious.
00:55:18He drinks Paul Bocuse's red wine.
00:55:31This is delicious.
00:55:34We enjoyed the unique experience of a gourmet town that represents France.
00:55:42Here is a little guide.
00:55:44The famous sweets of Lyon, a gourmet town, are tartar and praline.
00:55:52The praline is caramelized nuts and colored in red.
00:55:56It is finely crushed.
00:56:00Boil fresh cream in a pot.
00:56:03Add the crushed praline and stir well.
00:56:10Pour this into the tart dough and bake it in the oven.
00:56:14Lyon's famous sweets, tartar and praline, are ready.
00:56:19Enjoy the texture of yam and nuts.
00:56:24Try Lyon's red famous sweets.
00:56:34It takes about an hour by car from Lyon.
00:56:37This is a wine farm in the southern part of the Bourgogne region.
00:56:43There is a vineyard.
00:56:45Delicious wine is made in the hills.
00:56:48First of all, let's go to a small and cute village in the countryside.
00:56:53This is one of the most beautiful villages in France.
00:57:00I feel like I'm in a fairy tale.
00:57:03It's cute.
00:57:07I want to live in a place like this.
00:57:13It's a vineyard.
00:57:16It's a vineyard.
00:57:19It's spreading all the way.
00:57:22It's a beautiful view.
00:57:27A vineyard that continues forever.
00:57:30It is a beautiful landscape that produces wine that is loved all over the world.
00:57:36There is a place to stay on this day in the hills where the vineyard spreads.
00:57:46It's beautiful.
00:57:48I can't believe I'm staying in a place like this.
00:57:51It's great.
00:57:55Hello.
00:57:57Welcome.
00:57:59It's a very nice building.
00:58:02Thank you very much. Welcome here.
00:58:04This is our house.
00:58:07We also produce our own wine.
00:58:09We have a cellar here.
00:58:11Our vineyard is a little further behind.
00:58:16Anastasia, an architect from Greece, and Michele, a husband from Italy,
00:58:22purchased a chateau and vineyard to make wine.
00:58:26The winery started production in 2021.
00:58:34The wine is named after the Greek character.
00:58:37It's easy to drink and famous for being delicious.
00:58:41The building is fully renovated by ourselves.
00:58:45There is a residence, a winery, and a camp where only four groups stay per day.
00:58:51Let's take a look at the room.
00:58:53I'm looking forward to it.
00:58:58It's so modern that you can't imagine it from the outside.
00:59:04I wonder what kind of room it is.
00:59:07I wonder what kind of room it is.
00:59:10It's here.
00:59:17It's beautiful.
00:59:19It's a cute room.
00:59:23It's a high-sensitivity interior with a yellow base.
00:59:27It's a modern and stylish room.
00:59:31I think I can sleep in peace here.
00:59:35It's wonderful.
00:59:38You can stay in the winery directly.
00:59:41It's a very special experience.
00:59:45I love this kind of inn.
00:59:51The grapes are packed.
00:59:53On this day, the grapes are harvested and squeezed.
00:59:57The grapes are fermented for several days and placed in a large container.
01:00:02Then they are weighed and squeezed by a machine.
01:00:06The grape juice, which has about 5 to 6% alcohol content, flows.
01:00:19It's amazing.
01:00:21It smells good.
01:00:23The grape smells good.
01:00:27It's a wine-based juice that has been used for generations.
01:00:40Is it good?
01:00:42It's good.
01:00:43It's a little sweet, but it's a little sour.
01:00:47That's right.
01:00:49Yes, there is acidity, of course.
01:00:51There is a little alcohol.
01:00:53And there is still the sugar of the fruit, the sugar of the grapes.
01:00:56Do you think you can make good wine this year?
01:00:59The juices are very interesting.
01:01:02It was a complicated year because it rained a lot.
01:01:07But the juices are wonderful.
01:01:11I'm looking forward to next year's wine.
01:01:16When the sun goes down, it's time for dinner.
01:01:21Anastasia's homemade food is served.
01:01:27The appetizer is butternut squash potage.
01:01:31It is flavored with lemon grass and Bodai wine using local fresh cream and squash.
01:01:37Anastasia's homemade food is flavored with lemon grass and Bodai wine using local fresh cream and squash.
01:01:44It's delicious.
01:01:46The squash is sweet, creamy, and has a rich taste of fresh cream.
01:01:52It looks simple, but it has a complicated taste.
01:01:56It's delicious.
01:02:00The wine is New.
01:02:03It is a refreshing wine with a low alcohol content that is grown on the soil of the Strait.
01:02:17The sweetness of the squash and the sourness of the wine spread in my mouth.
01:02:22This is wonderful. It's delicious.
01:02:27Anastasia's homemade food is flavored with lemon grass and Bodai wine using local fresh cream and squash.
01:02:33It is flavored with lemon grass and Bodai wine using local fresh cream and squash.
01:02:44When I first ate it, I felt the umami and juiciness of the sausage.
01:02:50After swallowing it, the grape scent spreads in my mouth.
01:02:57The wine is called Epsilon.
01:03:01It is a high-alcohol wine with the same grape species, but with a longer fermentation period.
01:03:07The taste of grapes is the same, but the taste of wine is different.
01:03:12Wow.
01:03:14The sausage has a strong taste, so I thought I would lose to the wine.
01:03:20However, it is a strong wine that does not lose to the sausage.
01:03:24It's delicious.
01:03:29It was the best combination of homemade wine and homemade food.
01:03:37Next morning, I will take part in a horse-riding tour to enjoy the wonderful scenery of Beaujolais.
01:03:45It's my first time riding a horse.
01:03:48Oh, it's fun.
01:03:54While listening to the rhythm of the gentle and comfortable swing, I will go slowly through the beautiful vineyard.
01:04:03It was my first time riding a horse, but I can relax and enjoy it.
01:04:11Wow, it's beautiful.
01:04:14The view is the best.
01:04:18Wow, it's amazing.
01:04:23It feels good.
01:04:25As far as I can see, it was really comfortable to climb up to this point in the vast nature.
01:04:35I enjoyed the wonderful wine and scenery of Beaujolais.
01:04:43It's a wine that people who like horseback riding can't get tired of.
01:04:46It's a wine that people who like horseback riding can't get tired of.
01:04:51Beaujolais was a really beautiful town.
01:04:54It was a vineyard full of nature, and it was really beautiful.
01:04:59I can understand that you can make wine because of the scenery.
01:05:04And there is an inn where you can stay in the winery.
01:05:08It was designed by the couple and has been fully renovated.
01:05:12It is a modern design while leaving the old design.
01:05:18Besides the room I stayed in, there were various room designs.
01:05:21And there was a wine.
01:05:24I heard that your wife is a cook.
01:05:26Yes, she is from Greece, so she has a taste of Greece.
01:05:30I ate a dish that can only be eaten here.
01:05:33French sausages are meat.
01:05:37It's more delicious than sausage.
01:05:40So, there was a pair of strong wines.
01:05:44It was really delicious.
01:05:46I want to sleep.
01:05:49I want to sleep, too.
01:05:51Japanese wine is free.
01:05:54And horseback riding.
01:05:56It was my first experience.
01:05:58Just by looking up, you can see a completely different scenery.
01:06:03It was a really good memory to experience horseback riding here.
01:06:07The scent of the morning vineyard is different, isn't it?
01:06:10That's right.
01:06:11I can taste it because I'm in the vineyard.
01:06:13I felt like I was in the vineyard.
01:06:15The air was really delicious and beautiful.
01:06:18It was a wonderful experience.
01:06:21Thank you very much.
01:06:24What's next?
01:06:26It's a live broadcast.
01:06:27This is a special horseback riding liver.
01:06:31Here it comes.
01:06:47Horseback riding liver.
01:06:57Aomori prefecture, Sotogama...
01:07:00What's wrong?
01:07:01Aomori prefecture, Sotogama...
01:07:04Let's do it again.
01:07:06Aomori prefecture, Sotogama...
01:07:09I'll tell you about the best horseback riding in winter.
01:07:13Mr. Kihami.
01:07:15I'm looking forward to the liver dish.
01:07:17Leave it to me.
01:07:18I'll cook the liver dish.
01:07:22Did you think so?
01:07:24I want you to eat it more deliciously.
01:07:26I invited a professional chef who knows all the ingredients of Aomori.
01:07:31It's Mr. Noro.
01:07:33Good morning.
01:07:35I'm a horseback riding chef.
01:07:36A horseback riding chef?
01:07:38There is no such channel.
01:07:40It's not cold at all.
01:07:42Thank you very much.
01:07:43It's a short-sleeved shirt.
01:07:45What's the first dish?
01:07:47It's a sashimi.
01:07:50This is a sashimi.
01:07:51It's wrapped in raw liver.
01:07:53I'll dip it in ponzu sauce.
01:07:56I see.
01:07:57I'll dip it in ponzu sauce.
01:08:00This is a liver.
01:08:02It's delicious because it's directly dipped in ponzu sauce.
01:08:06Please try it.
01:08:07Thank you for it.
01:08:09It looks delicious.
01:08:11It's cold, so it's shaking.
01:08:13Please try it.
01:08:14It's alive.
01:08:16It's moving.
01:08:18It's coming.
01:08:22It's delicious.
01:08:24The liver sticks to my brain.
01:08:28It's delicious.
01:08:30It's a direct liver.
01:08:33It's delicious.
01:08:36It's the same as before.
01:08:38I didn't hit it.
01:08:40The liver is more delicious.
01:08:44It's delicious.
01:08:47Thank you very much.
01:08:49What's the next dish?
01:08:51It's cold, so I'll eat something warm.
01:08:53I'm glad.
01:08:55I'm glad.
01:08:57Please let me finish this.
01:08:59This is a raw liver.
01:09:03Please put the liver in it.
01:09:05Please put the liver in it.
01:09:06Please put the fish in it.
01:09:08This is the best.
01:09:10This is really delicious.
01:09:12I'm sorry.
01:09:13I'll put the lid on it.
01:09:15I'll leave it to you.
01:09:18Please be patient.
01:09:20Was it cold?
01:09:21It's cold, so I want to eat it quickly.
01:09:23Please wait for the liver oil to come out.
01:09:26I see.
01:09:27Please wait a little.
01:09:28It will be even more delicious.
01:09:30You're not bullying me.
01:09:31I'm not.
01:09:32I will return the grilled fish.
01:09:35This is liver, miso, and dengaku.
01:09:39liver, miso, and dengaku?
01:09:40That's right.
01:09:41What is that?
01:09:42This is a dish called dengaku.
01:09:44This is a dish where liver is mixed and grilled.
01:09:48This is grilled.
01:09:50The liver is grilled and the miso is fragrant.
01:09:54Please eat this.
01:09:56I'm sorry.
01:09:57Please eat this.
01:09:58I will eat this.
01:09:59Please eat this.
01:10:01I will eat liver, miso, and dengaku for the first time.
01:10:06This looks delicious.
01:10:08What does it taste like?
01:10:10I will eat this.
01:10:11Cheers.
01:10:15The grilled liver is fragrant, isn't it?
01:10:18This is delicious.
01:10:22This is even more delicious with miso.
01:10:25The liver changes completely when it is cooked.
01:10:28This is fragrant.
01:10:30I'm glad I met this.
01:10:32This is the eye.
01:10:35You can't eat this if you don't come to the local area.
01:10:37You can't eat this if you don't come to the local area.
01:10:39You can't eat this if you don't come to Mutsuanko.
01:10:41This is precious.
01:10:42You just need to buy a ticket for the Shinkansen.
01:10:45I see.
01:10:46Everyone, please come.
01:10:48It's still early.
01:10:51Thank you for waiting.
01:10:54This is here.
01:10:57This looks delicious.
01:10:58This is a natural nameko mushroom.
01:11:00That's right.
01:11:02This is hot.
01:11:05This has a lot of liver.
01:11:07Please eat the soup stock first.
01:11:12This is oily.
01:11:15Please eat the liver with the soup stock.
01:11:19This is the soup stock that was grilled.
01:11:22I see.
01:11:25This is sake.
01:11:29ITADAKIMASU.
01:11:37This is delicious.
01:11:40This is delicious.
01:11:43This is delicious.
01:11:45This is cold.
01:11:47This is delicious because it's cold.
01:11:50The fat of the liver has melted and it's delicious.
01:11:54The nameko mushroom is also delicious.
01:11:56Wait a minute.
01:11:58I will eat AOMORI.
01:12:02Let's eat AOMORI.
01:12:04AOMORI has a lot of liver.
01:12:07Don't you say that?
01:12:08I'm sorry.
01:12:10This is soup stock.
01:12:12I think it's troublesome to make this.
01:12:15You should go to a specialty store and eat this.
01:12:18A specialty store?
01:12:19Where should I go?
01:12:21Please come to AOMORI.
01:12:24Please come to AOMORI.
01:12:26If you want to pick up AOMORI, you can do it here.
01:12:29Is that so?
01:12:31If you leave it to the two of you, there is no doubt.
01:12:35Please come to AOMORI.
01:12:38AOMORI is the best.
01:12:40It was cold.
01:12:43I ate this hot AOMORI and drank it.
01:12:46I became very hot.
01:12:50The sun came out.
01:12:52I became very hot.
01:12:56I became very hot.
01:12:59I became very hot.
01:13:04I became very cold.
01:13:08AOMORI is warm and delicious.
01:13:13AOMORI is the best.
01:13:15Please come to AOMORI.
01:13:18Thank you very much.
01:13:20Thank you very much.
01:13:24Finally, please tell us about AOMORI.
01:13:29AOMORI has four different seasons.
01:13:32It is a season that connects the Japan Sea and the Pacific Ocean.
01:13:34And this is MUTUAN.
01:13:37The season changes.
01:13:39Please come to AOMORI.
01:13:41It's good to be cold.
01:13:43Please come to AOMORI.
01:13:49Both of you are hot.
01:13:51It's good to be cold.
01:13:53And if you eat it, it's not cold anymore.
01:13:59It's cold.
01:14:01It's cold.
01:14:05Can I have a refill?
01:14:10It's cold, so it's delicious.
01:14:13It's cold.
01:14:19Thank you very much.
01:14:22That's all from AOMORI.
01:14:27They get along well.
01:14:29They get along well with everyone.
01:14:32I didn't realize that I had some time left.
01:14:35I didn't realize that I had some time left.
01:14:39AOMORI is a good place.
01:14:41AOMORI is a good place.
01:14:43Thank you very much.
01:14:49Thank you very much.
01:14:52If you find a new SAKAGURA, please come to AOMORI.
01:14:58SAKAGURA is all over Japan.
01:15:00You can go anywhere.
01:15:02Please invite me to your show.
01:15:05I like you.
01:15:07I like you and I'm interested in you.
01:15:10You found a good teacher.
01:15:12I will cherish this picture.
01:15:16Today, KYO-KA and Tony will be on YOUTUBE.
01:15:20I will eat roasted roses in AOMORI style.
01:15:25Soy sauce is different.
01:15:28I want to drink alcohol.
01:15:31Have a nice weekend.
01:15:33Let's go on a trip again.
01:15:35Have a nice weekend.