朝だ！生です旅サラダ 2024年11月23日 日本酒の奥深さを知る奈良～和歌山の旅を橘ケンチが満喫！海外の旅はフランス・リヨンとボージョレ地方でワインと美食三昧！
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TVTranscript
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.
00:06:42This is the fish I caught a while ago.
00:06:45This is a low-lying fish.
00:06:48Do you 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 is a good word.
00:07:00This is a good word.
00:07:03This is a good word.
00:07:08I don't have time, so I eat this.
00:07:10This is a good word.
00:07:12This is a real fisherman.
00:07:14This is amazing.
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.
00:07:29This is a fish that is easy to eat.
00:07:32I eat this.
00:07:35This is a fisherman's dish.
00:07:38I eat this.
00:07:41I eat this.
00:07:44I eat this.
00:07:48This is delicious.
00:07:51Do you hear this?
00:07:57The more I chew, the more delicious it is.
00:08:02This is delicious.
00:08:05I eat this.
00:08:09I eat liver.
00:08:13I 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.
00:08:27Liver is the main dish of this fish.
00:08:31I eat this.
00:08:33Liver grows in the cold season.
00:08:36I eat this.
00:08:39I eat this.
00:08:43How is this?
00:08:45This is delicious.
00:08:49This 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.
00:08:59In the second half, we will eat a lot of liver dishes.
00:09:07Let's go now.
00:09:10They are good friends.
00:09:13I'm glad they are good friends.
00:09:16The second half of the second half.
00:09:18Thank you for waiting.
00:09:20This is TACHIBANA KENCHI's travel.
00:09:22This time we went to NARA and WAKAYAMA.
00:09:25There were many delicious dishes.
00:09:28I love Japanese sake.
00:09:31I went to about 200 sakaguras around the country.
00:09:34Did you ride a truck to buy rice?
00:09:37That's amazing.
00:09:39I made sake and drank it.
00:09:41I paired it with cooking.
00:09:44I read the book you read.
00:09:49Thank you very much.
00:09:51You are a master of Japanese sake.
00:09:54This is the season when sake is delicious.
00:10:00There is a sakagura in NARA.
00:10:03I went there.
00:10:05There is a place where you can interview KENCHI.
00:10:08Please take a look.
00:10:11I came to GOSE in NARA.
00:10:15The wind is very pleasant.
00:10:19This is my favorite place.
00:10:23The scenery is wonderful.
00:10:28There is a mountain range in the back.
00:10:31There is a stone monument here.
00:10:35This is a wind forest.
00:10:38I love Japanese sake.
00:10:40There is a sake brewery that I take care of.
00:10:43A new sake brewery was built in this area.
00:10:49I went there.
00:10:53This wind forest is the keyword.
00:10:57GOSE in NARA
00:11:05This is GOSE in NARA.
00:11:11I go to the brewery.
00:11:14Thank you for your time.
00:11:17I came here when the brewery was about to be completed.
00:11:23Is this the season when you go to the brewery?
00:11:26I haven't drunk the sake I made here yet.
00:11:30I came here to enjoy it.
00:11:33YAMAMOTO is the owner of the brewery.
00:11:38The wind forest is named after this place.
00:11:45Let's go inside.
00:11:49The brewery opened a new Japanese sake brewery at the foot of YAMAMOTO KATSURAGI.
00:12:03This is a great view.
00:12:09This is wonderful.
00:12:13All the farmers in this area make sake here.
00:12:19They make rice called AKITSUHO for us.
00:12:24I want to leave this view for 100 years.
00:12:31I want to make a community where farmers and breweries can make sake together.
00:12:39This is a place where the water of the mountains flows directly into the TANADA.
00:12:44This is a place where you can get the best AKITSUHO in NARA.
00:12:53I met YAMAMOTO five years ago.
00:12:56I sympathized with his desire to leave the Japanese Satoyama.
00:13:00Since then, I have helped him make rice for sake.
00:13:10SANROKUGURA was designed by a local architect using NARA's YOSHINOSUGI.
00:13:16The brewery opened in October of this year.
00:13:19The brewery was completed the other day.
00:13:23I'm going to have a drink with the best view.
00:13:28AKITSUHO 657 in the wind forest.
00:13:32We also make this sake in the wind forest.
00:13:37This is a typical wind forest built in the Edo period.
00:13:44This is beautiful.
00:13:47The bubbles are shining like crystals.
00:13:51The bubbles are like Swarovski.
00:14:02This is delicious.
00:14:06This is a characteristic of the wind forest.
00:14:11This has a delicate sweetness and acidity.
00:14:16I will drink this sake.
00:14:19This is a new sake made in SANROKUGURA.
00:14:23Can I drink it like this?
00:14:26What does this mean?
00:14:28There is a large window in the guest room of SANROKUGURA.
00:14:36This is a view of TANADA from SANROKUGURA.
00:14:40This is sealed in sake.
00:14:59Thank you very much.
00:15:03This has a strong sweetness.
00:15:06The scent of the air and the scent of the cedar are reflected in this sake.
00:15:14This has a scent of cedar.
00:15:17This is a natural sake.
00:15:21Thank you very much.
00:15:24This is a sake that feels the nature of SATOYAMA.
00:15:27I want many people to taste this sake.
00:15:34We move to WAKAYAMA.
00:15:36We go to the inn where we will stay today.
00:15:44Hello.
00:15:51This is a resort villa in the mountains that just opened in November.
00:16:00We move to the guest room of HITOMUNEGASHI by car.
00:16:07This is a room called YANAGI.
00:16:10YANAGI?
00:16:15It smells good.
00:16:21Wow.
00:16:27This is a very open living room.
00:16:29It seems that dogs can also stay in this room.
00:16:32I'm going to make a hot spring.
00:16:47I made a hot spring.
00:16:50I'm preparing a hot spring.
00:16:56This is good.
00:16:58I can feel the steam rising.
00:17:03The temperature is rising.
00:17:14Thank you for your attention.
00:17:23I'm sweating.
00:17:29Oh!
00:17:31Wow!
00:17:33Wow!
00:17:35Oh my god!
00:17:37Wow!
00:17:39It feels so good.
00:17:41Phew.
00:17:50This is a tomahawk steak.
00:17:52Wow, that's amazing.
00:17:55Tomahawk steak?
00:17:56Yes.
00:17:57I see.
00:17:58This is the main part of the steak.
00:18:00This is the part where you can enjoy the barbecue.
00:18:02This is the part where you can grill the meat.
00:18:08For dinner, you can enjoy a large-scale barbecue on the terrace of the villa.
00:18:13You can enjoy the local food of Wakayama, such as meat and seafood.
00:18:20Here we go.
00:18:22Wow!
00:18:23Oh!
00:18:25Like this.
00:18:30Cheers!
00:18:33Cheers!
00:18:40It's delicious.
00:18:42It's the best because it's a sauna.
00:18:46It's the best.
00:18:49Okay.
00:18:54It's amazing.
00:18:56Wow!
00:18:59How is it?
00:19:00It's wonderful.
00:19:02Let's eat.
00:19:11It's delicious.
00:19:12It's very filling.
00:19:18All the dishes were delicious, so I drank sake.
00:19:23It's hot.
00:19:27I feel lonely when I have a barbecue alone.
00:19:32I want my friends.
00:19:35Let's have a drink together.
00:19:39I'd like to visit here with my family and friends.
00:19:45Mr. Katsuma, let's drink sake slowly.
00:19:48Let's enjoy the scenery.
00:19:50Drinking sake together is the best.
00:19:52It's the best to drink sake together with the scenery because it's a local sake.
00:19:59It's the best to drink sake in front of a rice field.
00:20:03The taste of sake changes depending on how you work.
00:20:08The taste will definitely change depending on how you experience it.
00:20:12That's right.
00:20:13I'll have a stronger attachment to sake.
00:20:14That's right.
00:20:15I feel like we grew up together.
00:20:19KAZENOMORI is the most popular sake shop in Japan.
00:20:25I can't buy it anymore.
00:20:28That's right.
00:20:29I'll advertise it.
00:20:31I want to drink it.
00:20:33It's not that 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.
00:20:39I think it's a very popular shop.
00:20:41I understand why it's worth going there.
00:20:43The inn was also wonderful.
00:20:45I think I can go there with my dog.
00:20:48There is a tower in the park.
00:20:50I can go there with my dog.
00:20:52I can have a barbecue.
00:20:53I can also go to the sauna.
00:20:54It's good to go there with your friends.
00:20:57I heard that GENJI ate TOMAHAWK alone.
00:21:01It was very delicious.
00:21:03I heard that.
00:21:04I ate it alone.
00:21:06It would be nice to have a party with the staff.
00:21:10It's hard for the manager to drive.
00:21:13I'm usually the young lady.
00:21:18That's good.
00:21:20TACHIBANA, where did you go next?
00:21:23I went to KOUYA in WAKAYAMA for the first time.
00:21:28I also went to SAKAGURA, which I was interested in in WAKAYAMA.
00:21:32Please take a look there as well.
00:21:34KOUYA is a sacred site of Shingon-mikkyo, which was opened by KUKAI, the Koubou Daishi, about 1,200 years ago.
00:21:55It was registered as a UNESCO World Heritage Site in 2004.
00:21:59It is also famous as the site of Kouyou.
00:22:05We head to the place where Koubou Daishi 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.
00:22:23This is a grave 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 or allies.
00:22:48It's amazing, isn't it?
00:22:52At 10.30 a.m., some people have gathered.
00:22:59KOUYA
00:23:14What is this?
00:23:18Shoujingu is a ritual to carry food twice a day for Koubou Daishi, who is being trained.
00:23:25It is said that it is carried out every day for 1,200 years.
00:23:31I'll go there.
00:23:38The camera is not allowed to enter for 5 seconds when Koubou Daishi is there.
00:23:56I've arrived.
00:23:58I feel refreshed.
00:24:03I'm going to meet a priest to ask him about the food served at Shoujingu.
00:24:11Hello.
00:24:12Hello.
00:24:14I'm Kenichi Tachibana.
00:24:16Nice to meet you.
00:24:19It's wonderful.
00:24:21This temple is full of sculptures.
00:24:32This temple was built in the Heian period.
00:24:35In fact, it is a place where tourists can stay.
00:24:45I'll ask Mr. Kono, who used to make Shoujingu.
00:24:49Rice, miso soup, and pickles.
00:24:53That's what I used to think.
00:24:57Now, unlike before, you can get various ingredients.
00:25:02I'd like you to eat various dishes.
00:25:07I'm making Japanese-style Shoujingu pasta.
00:25:11Can I eat pasta?
00:25:13What kind of pasta is it?
00:25:15Mushroom pasta.
00:25:18It's mushroom pasta.
00:25:20I didn't know that.
00:25:24You can eat Shoujingu without using meat or fish.
00:25:30First, I'll eat sesame tofu, a specialty of Kouya.
00:25:35General sesame tofu is black.
00:25:39Kouya's sesame tofu is white.
00:25:48Hmm.
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 sesame tofu as I want.
00:26:00This is delicious.
00:26:03This is fried yuba.
00:26:08This is a temple in Kyoto with a history of more than 100 years.
00:26:11This yuba is said to have been named from that time.
00:26:14Let's eat.
00:26:17Yuba
00:26:23This is delicious.
00:26:24There are various ingredients in yuba.
00:26:26That's right.
00:26:27For example, shiitake mushrooms and ginkgo nuts.
00:26:30Do you run this restaurant all year round?
00:26:33Yes, we do.
00:26:35The menu changes depending on the season.
00:26:38Each season is different.
00:26:41That's right.
00:26:44It was very delicious.
00:26:46Gochisosamadesita.
00:26:53I'm looking for something to commemorate my visit to Kouya.
00:27:00Oh.
00:27:03It's a pottery.
00:27:05It's a vessel shop.
00:27:08It looks interesting.
00:27:10Hello.
00:27:12Hello.
00:27:14Can I take a look?
00:27:17It's wonderful.
00:27:21This is a gallery that sells the works of Yoshinari Mitsuboshi, a potter.
00:27:29Mitsuboshi-san uses the firewood grown in Kouya.
00:27:33The work is made with the yu-yaku he made with the firewood.
00:27:38I like alcohol.
00:27:40I'd be happy if I could buy something to drink.
00:27:45This is a pot.
00:27:47This is a pot and a bowl.
00:27:50Is this a set?
00:27:52No, it's not.
00:27:54I see.
00:27:55I recommend this rather than a pot.
00:28:01That's right.
00:28:02It's easy to wash.
00:28:04Can I put a can in the microwave?
00:28:07Yes, you can.
00:28:08It's the same as using a cup to make a can.
00:28:11I see.
00:28:12You can microwave it.
00:28:13Can I microwave it?
00:28:15It's very good.
00:28:16Can I microwave it?
00:28:17You can adjust the time.
00:28:19I bought this pot which seems to enhance the deliciousness of Japanese sake.
00:28:24I'll use it carefully.
00:28:25It's a good souvenir.
00:28:27After visiting Kouya-san, I head to the sake brewery in Wakayama.
00:28:38Hello.
00:28:39Hello.
00:28:40Thank you for coming.
00:28:42Thank you for coming.
00:28:46You have a good attitude.
00:28:51This brewery has been in operation for 4 years.
00:28:54This is a brewery in Wakayama called Kurumazaka.
00:29:02The brewer is Akiko Fujita, who has been brewing sake for 20 years.
00:29:08Fujita-san prepares Japanese sake in a way that has been passed down since the Edo period.
00:29:16You drink it.
00:29:21Please show me the place of pride of this brewery.
00:29:25It's a little dark over there, so please be careful.
00:29:29It's amazing.
00:29:34It's wide.
00:29:37This is the basement that has been here since this brewery was built.
00:29:41That means it's been here for 100 years.
00:29:45We value the process of maturing sake.
00:29:51I'm very interested in sake that matures and becomes delicious.
00:30:02I'm going to show you Fujita-san's self-made sake, which has been matured in a storage room for two and a half years.
00:30:09The label is cute.
00:30:12This is a picture of the brewery.
00:30:16This is the place where this sake was made.
00:30:20All the people in the brewery look alike.
00:30:23Really?
00:30:25This is me.
00:30:27This is Fujita-san?
00:30:28Yes.
00:30:32Kimoto Junmaishu is a natural sake that is brewed using the power of lactobacillus in nature.
00:30:43It's easy to drink.
00:30:48There are no corners at all.
00:30:51It comes in smoothly.
00:30:53Sometimes when you mature it, you feel it's a little heavy.
00:30:57This is not the case at all.
00:30:59If it's heavy, I'll cut my stomach.
00:31:06I see.
00:31:07I think it's important to keep the beauty of the finish and the beauty of the finish even after maturing.
00:31:17If you put a can on it, it will be delicious, right?
00:31:21That's right.
00:31:23It's a technique to put a can on it.
00:31:27You put a can on it very well.
00:31:30It's a technique to put a can on it.
00:31:33You put a can on it very well.
00:31:36In addition, you can eat fish from Wakayama.
00:31:40There is such a shop in Wakayama City.
00:31:43Is there?
00:31:44Yes.
00:31:48I will go to the shop recommended by Fujita-san.
00:31:56Here it is.
00:31:58Good evening.
00:32:00Good evening.
00:32:02I heard from Fujita-san and came here.
00:32:05Thank you very much.
00:32:09Maebata-san, a Japanese liquor that can be used for cooking using seasonal ingredients in Wakayama.
00:32:17The host prepares the recommended can according to the dish made by the host.
00:32:24This is BY-chigai.
00:32:27This is beyond my imagination.
00:32:30I thought it would be a variety of rice chigai.
00:32:34However, this is all made of wood.
00:32:40Here it is.
00:32:41This is a dish made by Mitsuboshi-san.
00:32:44This is KACHIYU.
00:32:46This is KINZANJI MISO DENGA.
00:32:49KINZANJI MISO is a local product of Wakayama.
00:32:52I think this goes well with KURUMAZAKA.
00:32:54Let's eat.
00:33:00This is delicious.
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.
00:33:23This goes well with rice.
00:33:29TACHI-O has a light taste.
00:33:33So this is a dish that goes well with miso and KURUMAZAKA.
00:33:42Next is a dish that is served with sake.
00:33:45This is a dish of aged persimmon and blue cheese wrapped in spring roll skin.
00:33:53This is a dish of aged sake at room temperature.
00:33:55This is a dish of aged sake at room temperature.
00:34:00This is a dish that goes well with sake.
00:34:03So this is a dish of aged sake.
00:34:07This is an ampogaki and blue cheese.
00:34:10I eat this for the first time.
00:34:15This is a dish of aged sake at room temperature.
00:34:20I see.
00:34:23This is blue cheese.
00:34:25This goes well with sake.
00:34:28This is delicious.
00:34:31The sweetness and blue cheese go well with sake.
00:34:36This is a dish of aged sake at room temperature.
00:34:38This is a dish of aged sake at room temperature.
00:34:45I enjoyed the delicious sake and aged sake at Wakayama.
00:34:52Even if it's just a meal, it looks delicious.
00:34:54It would be great if local sake was added to it.
00:34:58The temperature of the food changes depending on the pressure of the food.
00:35:01The compatibility with the food changes.
00:35:04There are many techniques, such as frying the food once and then cooling it down.
00:35:10You have a lot of skills.
00:35:14MONITA is very good at this.
00:35:17I'm getting closer to MONITA.
00:35:19MONITA will have a lot of appointments for about six months.
00:35:24MONITA wants to go to that restaurant.
00:35:26MONITA is good at controlling the temperature of the food.
00:35:31The temperature of the food changes depending on the temperature of the food.
00:35:34MONITA is good at controlling the temperature of the food.
00:35:38MONITA is good at controlling the temperature of the food.
00:35:40MONITA is good at controlling the temperature of the food.
00:35:44MONITA's husband and wife are running MONITA.
00:35:47The combination of MONITA and MONITA was very good.
00:35:51MONITA wants to take her loved ones to that restaurant.
00:35:56MONITA went to a small fish shop.
00:35:58I went to a small fish shop for the first time.
00:36:01I was surprised by the scale of the fish shop.
00:36:04MONITA is training at the fish shop.
00:36:07MONITA brings food to the fish shop twice a day.
00:36:10There was a place where the camera could not enter.
00:36:14When I opened the lid of the fish shop, it was steaming.
00:36:18MONITA brought warm rice to the fish shop.
00:36:24How was it this time?
00:36:28I didn't know much about WAKAYAMA.
00:36:32I'm interested in WAKAYAMA and NARA.
00:36:36There are 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 very much.
00:36:45Thank you for the wonderful trip.
00:36:47I have a present for you from TACHIBANA KENICHI.
00:36:50TACHIBANA KENICHI visited MIRA RESORT, KANATA NO SATO, AIKEN TO TOMARERU, DOKKUBIYA, and PIYASHIKU HAKKEN.
00:36:58There are two 0s in the number of applications.
00:37:010067-888-62.
00:37:040067-888-62.
00:37:08We will accept applications from now until 9 a.m. on Monday.
00:37:11You can't apply from a fixed number.
00:37:13If you win, we will contact you directly.
00:37:17Is Tomahawk always there?
00:37:20Please eat Tomahawk.
00:37:24MONITA, what's next?
00:37:27I found a great present in AOMORI.
00:37:31ards sea Masterpiece
00:37:53Next, it's a trip around memorize it.
00:37:56OK.
00:37:57Next time, from TOHADASHI in AOMORI.
00:37:59I've come to find the local specialty of Toa-dako, which is spread all over Japan.
00:38:04Now, let's begin our journey!
00:38:07Oh, a horn!
00:38:08It's a cow.
00:38:10Toa-dako is also known as the heirloom of the Toa family.
00:38:14It's a delicious dish from the Toa family in Aomori Prefecture.
00:38:17Unfortunately, it's raining.
00:38:19While I was asking around,
00:38:22I saw a sign that caught my attention.
00:38:24At the entrance, it says,
00:38:26if you come in here, you'll feel better.
00:38:30Let's go!
00:38:32Let's get started!
00:38:34Barayaki?
00:38:35Barayaki?
00:38:36Barayaki is a very famous dish in Toa-dako.
00:38:40It's made with pork belly and onions.
00:38:45It's very tasty.
00:38:47What's the name of the restaurant?
00:38:48Tsukasa.
00:38:49Tsukasa.
00:38:51We got some information about the restaurant.
00:38:57Mr. Tsukasa!
00:38:58Here it is!
00:39:00Barayaki Taishu Shokudo.
00:39:02Let's interview him!
00:39:05This is a TV program called Tabi Salada.
00:39:07Hello!
00:39:08Hello!
00:39:09I'd like to interview you.
00:39:12Can I?
00:39:15This is a popular restaurant that specializes in local ingredients.
00:39:19First, let's try the barayaki.
00:39:23Here it is!
00:39:24This is Toa's barayaki.
00:39:25Wow!
00:39:27It's a meat tower!
00:39:29The ingredients are only pork belly and onions.
00:39:33This is the restaurant's specialty.
00:39:34It's a soy sauce-based sauce with a lot of garlic and apple flavor.
00:39:41We let the onions soften,
00:39:43then we spread the meat,
00:39:45and then we mix the whole thing.
00:39:47I see.
00:39:49The key is to grill the meat from the onions so that it doesn't get overcooked.
00:39:53I'm going to grill it as I was told.
00:39:56The amount of meat is amazing.
00:40:00Once the meat is cooked, it's done.
00:40:03The sweet and sour special sauce is irresistible.
00:40:06This is Toa's specialty, barayaki.
00:40:12Here we go.
00:40:19The umami is amazing.
00:40:21The meat and onions are good, but the sauce is delicious.
00:40:25It's not too sweet, and the garlic flavor is strong.
00:40:29This is rice.
00:40:31Here you go.
00:40:32I want to eat it with udon noodles.
00:40:35This is sesame beef.
00:40:38I can't stop eating.
00:40:40You can stop eating here.
00:40:42I don't want to stop eating.
00:40:45We put a little bit of nagaimo on the rice,
00:40:48pour a little bit of soy sauce,
00:40:50and then put barayaki on top of it.
00:40:53Is this Toa's specialty?
00:40:55Yes, it is.
00:40:57It's amazing.
00:41:03The stickiness of the nagaimo goes well with the sauce.
00:41:07And it gives me a lot of energy.
00:41:11They continue to ask questions.
00:41:15What is it?
00:41:16It's gyurakkan.
00:41:17Gyurakkan.
00:41:18I think it's delicious.
00:41:19It's a type of beef.
00:41:20A type of beef.
00:41:22You can choose the type of beef you want.
00:41:26It's amazing.
00:41:28Toada's brand beef.
00:41:29I'm curious about this.
00:41:34Here it is.
00:41:35Gyurakkan.
00:41:36It's a fun house for cows.
00:41:39It'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 Tabi-Sarada.
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 yakiniku restaurant run by a livestock company.
00:42:16They eat Toada's short-cut beef raised on their farm.
00:42:22Thank you for waiting.
00:42:24This is Toada's 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's short-cut beef is called Japanese beef with delicious red meat.
00:42:43I'll have it medium rare to taste the umami of red meat.
00:42:51How does it taste?
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 dish is Toada's short-cut beef sushi.
00:43:15I'll have it with the restaurant's special salt and leek.
00:43:19I can't speak Japanese.
00:43:29As soon as I put it in my mouth, it melts and becomes liquid.
00:43:34The more I chew, the more the red meat melts and becomes umami.
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's restaurant, which is rich in nature.
00:43:49I asked the local restaurant if there was any delicious Toada's food.
00:43:54I'll have Hime-masu for lunch.
00:43:57What is Hime-masu?
00:43:59It's a fish that can only be caught in Toada's restaurant.
00:44:02Hime-masu.
00:44:05What kind of restaurant is it?
00:44:07It's a receipt I got from the cashier.
00:44:10Thank you very much.
00:44:12It's Toada's restaurant.
00:44:14It's Toada's restaurant.
00:44:17I went to the restaurant in Toada's restaurant.
00:44:21There it is.
00:44:23It's Toada's restaurant.
00:44:26It looks like a good restaurant.
00:44:29This must be delicious.
00:44:31I'm sure it's delicious.
00:44:34However, the restaurant is closed at this time.
00:44:37I see.
00:44:38Let's go to the interview.
00:44:41This is a TV program called Tabi-Sarada.
00:44:44I'm looking for delicious food in Toada City.
00:44:49If it's okay, I'd like to interview you.
00:44:52Go ahead.
00:44:54Thank you very much.
00:44:56I got an interview.
00:44:58I'll have Hime-masu from Toada's restaurant.
00:45:05Thank you for the meal.
00:45:06Thank you very much.
00:45:07This is Hime-masu.
00:45:09This is Hime-masu.
00:45:11How often can you get Hime-masu in Toada?
00:45:14It's getting less and less every year.
00:45:16It's a little more than last year.
00:45:19But I don't have time to serve it at the restaurant.
00:45:27It's a really precious masu.
00:45:31It has a sweet taste, elegant umami, and light fat.
00:45:36Hime-masu is said to be delicious in any dish.
00:45:40I'll have the most popular fried food.
00:45:44Thank you for the meal.
00:45:57I'm trapped in the crispy batter.
00:46:03I can feel the elegant fat.
00:46:06I can see that he grew up drinking a lot of clean water.
00:46:10It's an elegant masu.
00:46:12It's a masukai princess.
00:46:15But it's not a dress.
00:46:17It's a masu wearing Japanese clothes.
00:46:23It's elegant.
00:46:25I want to learn it.
00:46:27This is delicious.
00:46:30Among the three items I found this time, the one I chose as a gift is...
00:46:37It's Toada Tankaku-gyu.
00:46:39I brought fins and ribs of Toada Tankaku-gyu to the studio.
00:46:43Please eat the fins first.
00:46:45This is the big one, right?
00:46:47That's right.
00:46:48I'll eat it.
00:46:49It's amazing.
00:46:53It's delicious.
00:46:56I think it's delicious in Japanese.
00:47:04This is delicious.
00:47:06The red part is delicious.
00:47:08This is rice.
00:47:10This is good.
00:47:11The texture is good, but it's soft.
00:47:14That's right.
00:47:15It has a lot of umami.
00:47:18The more I chew, the more umami comes out.
00:47:21It's really thin.
00:47:23I'm glad to be able to eat it at a good price.
00:47:27It's delicious.
00:47:28Please eat the ribs, too.
00:47:31The ribs are refreshing and delicious.
00:47:33That's right.
00:47:34It's not greasy.
00:47:35It's not greasy at all.
00:47:37It's the best.
00:47:39It's an elegant fat that makes you feel like you're eating roasted beef with fat.
00:47:45It's like roasted beef.
00:47:47It's delicious.
00:47:50It's delicious if you eat it with rice.
00:47:53Triangle beef is precious.
00:47:55Triangle beef is expensive.
00:47:57Triangle beef is rare.
00:47:59That's right.
00:48:00Triangle beef is rare.
00:48:02Triangle beef is precious.
00:48:04Is it delicious?
00:48:05It was delicious.
00:48:06The moment I put it in my mouth, it was gone.
00:48:08Triangle beef melts in my mouth.
00:48:09You didn't put it in your mouth, did you?
00:48:11Maybe I didn't put it in my mouth.
00:48:12Maybe I didn't eat it.
00:48:13Is it an illusion?
00:48:14It was a sushi like an illusion.
00:48:17Triangle beef is gentle.
00:48:18It's gentle.
00:48:19There are many people who are watching this program.
00:48:23I was healed.
00:48:24It's delicious.
00:48:26The green onion on the sushi is delicious.
00:48:29The white green onion goes well with the sushi.
00:48:32Is it seasoned with salt?
00:48:33That's right.
00:48:34It's seasoned with sesame oil and salt.
00:48:38There is also a hot spring.
00:48:39That's right.
00:48:40The food was delicious, the people were nice, and the place was nice.
00:48:43It was my favorite place.
00:48:45Now, I will announce the number of applications.
00:48:48I will give you the triangle beef.
00:48:52There are two 0's in the number of applications.
00:48:55006788861
00:48:58006788861
00:49:02We will accept applications from now until 9 a.m. on Monday.
00:49:05You cannot apply from a fixed number.
00:49:07We will contact the winner directly.
00:49:11Please understand that we cannot send it to Ogasawara.
00:49:15In addition, you can also order a set of Triangle beef.
00:49:20Please take a look.
00:49:22What is the next?
00:49:24It's a trip to France.
00:49:25It's a city of wine.
00:49:26Beaujolais.
00:49:27Beaujolais.
00:49:29Beaujolais.
00:49:41It's a trip abroad.
00:49:48The reporter is Kyoka Minakami.
00:49:51Good morning.
00:49:52I'm Kyoka Minakami.
00:49:54This week, I will deliver a trip to France.
00:49:57This time, I traveled to Lyon, which is in the southeast of France, and 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.
00:50:10Lyon is a beautiful and proud culture with a long history of more than 2,000 years.
00:50:18Lyon is a city that continues to shine while changing with the times.
00:50:24I will travel to Lyon, a city of history and gourmet food in the southeast of France, and Beaujolais, famous for wine.
00:50:36I'm at Sone River, which flows through the center of Lyon.
00:50:42It's busy in the morning at Aozora market.
00:50:46There are a lot of fresh vegetables.
00:50:50There is still soil.
00:50:52There are many kinds of pumpkins.
00:50:57There are many seasonal vegetables.
00:51:00Look at this.
00:51:02Great.
00:51:03It's a big pumpkin.
00:51:06It's beautiful.
00:51:08The cross section is beautiful and the size is big.
00:51:11Did you get this pumpkin nearby?
00:51:14It's squash. It comes from the garden.
00:51:16In the garden?
00:51:18Is it delicious?
00:51:21It's good. It's a fried soup.
00:51:23It's very good.
00:51:25Potage, gratin.
00:51:27It's cold now.
00:51:29It must be delicious.
00:51:31We serve it with cauliflower, broccoli, and butternut.
00:51:35We serve it with various vegetables.
00:51:37All the soups and stews look delicious.
00:51:40I want to eat them now.
00:51:42It's good.
00:51:49There are a lot of seasonal vegetables, fruits, and mushrooms that were caught nearby.
00:51:56It's meat.
00:51:59There are a lot of birds.
00:52:01Hello.
00:52:02What is this black bird?
00:52:05It's a pentade.
00:52:07There is a pentade over there.
00:52:09Is there a picture over there?
00:52:12Is this it? I see.
00:52:16Is this a rabbit?
00:52:18Yes, it's a rabbit.
00:52:19We make a sauce.
00:52:21We make a small sauce.
00:52:23We can order it with mushrooms.
00:52:28People in Aozora Ichiba are very friendly and energetic.
00:52:32They deliver fresh and delicious food to Lyon every morning.
00:52:37It's a wonderful market that supports the city of gourmet food.
00:52:43He was born and raised in Lyon.
00:52:47He is Paul Bocuse, a chef called the king of French cuisine.
00:52:52He has been spreading the beauty of French cuisine from Lyon to the world.
00:52:57There is a market dedicated to Paul Bocuse.
00:53:07It's very busy.
00:53:10Is this a restaurant?
00:53:14It looks delicious.
00:53:18Cheese.
00:53:20There are many kinds of cheese.
00:53:24There are many kinds of cheese.
00:53:31It's 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 is meat and fish.
00:53:46Everything is available here.
00:53:48If you come here, you can eat everything.
00:53:52There are many people.
00:53:54This market is full of delicious food that represents Lyon.
00:53:59There are many restaurants and food stalls.
00:54:02Paul Bocuse's restaurant catches the eye.
00:54:07There are many people.
00:54:11Hello.
00:54:13Is this Paul Bocuse's restaurant?
00:54:16This is Paul Bocuse's restaurant.
00:54:19We offer dishes to eat on the spot or to take home.
00:54:27He recommends dishes that smell 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.
00:55:02It's very delicious.
00:55:04It has a strong taste.
00:55:07The meat is soft.
00:55:10It takes a long time to cook.
00:55:15It's delicious.
00:55:18He drinks Paul Bocuse's red wine.
00:55:31This is the best.
00:55:35I 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 are tartar and praline.
00:55:52Praline is caramelized nuts and colored with sugar.
00:55:56It is crushed finely.
00:56:00Boil fresh cream in a pot.
00:56:03Add crushed praline and stir well.
00:56:10Pour this into the tart dough and bake 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.
00:56:37We go to the 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.
00:56:50First, we go to a small and cute village.
00:56:54This is one of the most beautiful villages in France.
00:57:01I feel like I'm in a fairy tale land.
00:57:04It's cute.
00:57:08I want to live in a place like this.
00:57:13There is a vineyard.
00:57:17There is a vineyard.
00:57:23It'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.
00:57:52It's great.
00:57:55Hello.
00:57:58Welcome.
00:58:00It's a very nice building.
00:58:02Thank you very much. Welcome here.
00:58:05This is our house.
00:58:07We also produce our own wine.
00:58:10We have a cellar here.
00:58:12Our 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.
00:58:26They started producing wine in 2021.
00:58:34The wine is named after the Greek characters.
00:58:37It's easy to drink and famous for being delicious.
00:58:41The building is fully renovated by themselves.
00:58:45There is a residence, a winery, and a guest house 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 well 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 contains about 5 to 6% of alcohol, 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.
01:00:49There is acidity, of course.
01:00:53And there is also the sugar of the fruit, the sugar of the grapes.
01:00:57Do you think you can make a good wine this year?
01:01:00The juices are very interesting.
01:01:03It was a complicated year because it rained a lot.
01:01:07But the juices are wonderful.
01:01:12I'm looking forward to next year's wine.
01:01:17When 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 uses local fresh cream and squash.
01:01:34It is flavored with lemongrass and Bodai wine.
01:01:39It's delicious.
01:01:41The squash is sweet, creamy, and has a rich taste of fresh cream.
01:01:46It looks simple, but it has a complicated taste.
01:01:50It's delicious.
01:01:54The wine is New.
01:01:56It is an alcohol-based wine that uses grape from Gamay, which was grown on the soil of the Strait.
01:02:03The sweetness of the squash and the acidity of the wine spread in my mouth.
01:02:08It's wonderful. It's delicious.
01:02:15The main dish is a sausage-based Beaujolaise.
01:02:19It is a dish that uses a variety of sausages.
01:02:22It is a dish that uses a variety of sausages.
01:02:25It is a dish that uses a variety of sausages.
01:02:29The main dish is a traditional Beaujolaise dish using sausages.
01:02:33It is flavored with grapes.
01:02:45When I first ate it, I felt the umami and juiciness of the meat of the sausage.
01:02:51After swallowing it, the scent of grapes spreads in my mouth.
01:02:58The wine is called Epsilon.
01:03:01It is a high-alcohol wine that uses grapes from Gamay, which was grown on the soil of the Strait.
01:03:08The taste of grapes is the same, but the taste is different.
01:03:15The sausage has a strong taste, so I thought I would lose to the wine.
01:03:21However, it is a strong wine that is as strong as this sausage.
01:03:25It's delicious.
01:03:27Thank you very much.
01:03:29It was the best combination of handmade wine and local ingredients.
01:03:39Next morning, I will take part in a horse-riding tour to enjoy the beautiful scenery of Beaujolais.
01:03:46It's my first time riding a horse.
01:03:50It's fun.
01:03:53While listening to the rhythm of the gentle and comfortable ridges, I will proceed slowly in 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 nature.
01:04:35I enjoyed the wonderful wine and scenery of Beaujolais.
01:04:42It's a wine that people who like horse-riding can't get enough of.
01:04:46It's a wine that people who like horse-riding can't get enough of.
01:04:51Beaujolais was a beautiful town.
01:04:54It was a vineyard full of nature and beautiful.
01:04:59I can understand that you can make wine because of the scenery.
01:05:04And the inn where you can stay in the winery.
01:05:07It was designed by the couple and has been fully renovated.
01:05:11It is a modern design while leaving the design of the old days.
01:05:17Besides the room where I stayed, there were various designs of rooms.
01:05:21And wine.
01:05:24The wife is a cook.
01:05:26She is from Greece, so she has a taste of Greece.
01:05:30She gave me a dish that can only be eaten here.
01:05:33French sausages are meat, right?
01:05:37It's more delicious than meat.
01:05:40It was paired with a strong wine.
01:05:44It was really delicious.
01:05:47I want to drink more.
01:05:49I want to drink more.
01:05:51Japanese wine is free.
01:05:54And horse-riding.
01:05:56It was my first time to experience horse-riding.
01:05:58The scenery is completely different just by looking up.
01:06:03It was a good memory to experience horse-riding here.
01:06:07The scent of the morning vineyard is different.
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.
01:06:15It was delicious and beautiful.
01:06:17It was my first time to experience horse-riding in the vineyard.
01:06:19It was a wonderful experience.
01:06:22Thank you very much.
01:06:23It was a wonderful experience.
01:06:24What's next?
01:06:26It's a live broadcast.
01:06:27This is a special horse-riding liver.
01:06:32It's here.
01:06:45Horse-riding liver
01:06:55It's here.
01:06:57What's next?
01:07:00What's next?
01:07:03Please say it quickly.
01:07:04Please say it again.
01:07:06I'm going to tell you about the best horse-riding in winter from Sotogahamamachi, Aomori Prefecture.
01:07:13Mr. Kihami, I'm looking forward to the food of hope.
01:07:17Leave it to me. I'll cook the food of hope with all my strength.
01:07:20Yes, I thought so.
01:07:22Yes, I thought so.
01:07:23I want you to eat it more deliciously.
01:07:26I invited a professional chef, a chef who knows all the ingredients of Aomori.
01:07:29Specialist.
01:07:31This is Mr. Noro.
01:07:32Mr. Noro.
01:07:33Good morning.
01:07:34I'm a chef of Umazura.
01:07:36Chef of Umazura.
01:07:38There is no such channel.
01:07:39It's not cold at all.
01:07:42It's a short-sleeved shirt.
01:07:45What is the first dish?
01:07:47This is sashimi.
01:07:49This is sashimi.
01:07:51This is wrapped in raw liver.
01:07:53This is served with ponzu.
01:07:56This is wrapped in ponzu.
01:07:59This is wrapped in liver.
01:08:02This is served directly in the mouth.
01:08:05Please eat.
01:08:06I will eat.
01:08:09This looks delicious.
01:08:10It's cold, so it's shaking.
01:08:12Please eat.
01:08:14This is alive.
01:08:16This is alive.
01:08:18This is delicious.
01:08:22This is delicious.
01:08:24The liver pierces my brain.
01:08:28This is delicious.
01:08:30This is a direct liver.
01:08:33This is delicious.
01:08:34This is delicious.
01:08:36This is not the same as before.
01:08:39This is more delicious.
01:08:43This is delicious.
01:08:48What is the next dish?
01:08:49This is cold.
01:08:51This is warm.
01:08:53I'm glad.
01:08:56Please let me finish this.
01:08:59This is wrapped in raw liver.
01:09:02This is wrapped in liver.
01:09:04This is wrapped in liver.
01:09:06This is wrapped in liver.
01:09:08This is the best.
01:09:09This is really delicious.
01:09:11I'm sorry, but I'll put the lid on this.
01:09:15Please leave this to me.
01:09:17Please be patient.
01:09:19Was it cold?
01:09:20This is cold, so I want to eat it soon.
01:09:22This is simmered.
01:09:24I want to wait for the fat of the liver to come out.
01:09:26Please wait a little.
01:09:28This will be even more delicious.
01:09:29You are not bullying me.
01:09:31I'm wrong.
01:09:32I eat grilled food.
01:09:35This is liver miso DENGAKU.
01:09:40What 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.
01:09:50This is grilled liver and miso.
01:09:54Please eat this.
01:09:56I'm sorry.
01:09:57Please eat this.
01:10:01This is liver miso DENGAKU.
01:10:03I eat this for the first time.
01:10:05This looks delicious.
01:10:08What does this taste like?
01:10:10I eat this.
01:10:11This is delicious.
01:10:14This is grilled liver.
01:10:17This is delicious.
01:10:21This is even more delicious with miso.
01:10:25The liver changes completely when it is cooked.
01:10:27This is delicious.
01:10:29I'm glad I met this.
01:10:31This is the eye of a fish.
01:10:34You can't eat this unless you come to my hometown.
01:10:37You can't eat this unless you come to my hometown.
01:10:39You can't eat this unless you come to MUTSUAN.
01:10:41This is precious.
01:10:42You can buy a ticket for the Shinkansen.
01:10:44I see.
01:10:45Everyone, please come.
01:10:47It's still early.
01:10:50Thank you for waiting.
01:10:53This is here.
01:10:56This looks delicious.
01:10:58This is a natural nameko mushroom.
01:11:00This is true.
01:11:02This is thick.
01:11:04This has a lot of liver.
01:11:06Please eat the soup stock first.
01:11:08I eat the soup stock first.
01:11:10This is oily.
01:11:14Please eat the liver with the soup stock.
01:11:18This is the soup stock of the head.
01:11:22I see.
01:11:24This is sake.
01:11:28I eat this.
01:11:36This is delicious.
01:11:38This is delicious.
01:11:40This is delicious.
01:11:42This is delicious.
01:11:44This is cold.
01:11:46This is delicious because it's cold.
01:11:49The fat of the liver has melted.
01:11:52This is very delicious.
01:11:54This nameko mushroom is also delicious.
01:11:56Please wait a minute.
01:11:58I eat AOMORI.
01:12:02Let's eat AOMORI.
01:12:04There is a lot of AOMORI in AOMORI.
01:12:06Don't you say that?
01:12:08Please don't say that.
01:12:10This is soup stock.
01:12:12I think it's troublesome to make this.
01:12:14I see.
01:12:16Let's go to the store and eat AOMORI.
01:12:18Let's go to the store and eat AOMORI.
01:12:20Where should I go?
01:12:22Please come to AOMORI.
01:12:24Please come to AOMORI.
01:12:26If you want to pick up AOMORI, please come to this store.
01:12:28I see.
01:12:30If you leave it to the two of you, you can eat AOMORI.
01:12:34Please come to AOMORI.
01:12:38AOMORI is the best.
01:12:40It was cold.
01:12:42I ate AOMORI.
01:12:44I drank AOMORI.
01:12:46I was very hot.
01:12:48The sun came out.
01:12:50The sun came out.
01:12:52I was very hot.
01:12:54Is that true?
01:12:56I was very hot.
01:12:58I was very hot.
01:13:04I was very cold.
01:13:06I was very cold.
01:13:08I was warm.
01:13:10AOMORI is the best.
01:13:12AOMORI is the best.
01:13:14Please come to AOMORI.
01:13:16Thank you very much.
01:13:18Thank you both.
01:13:20Thank you very much.
01:13:22I'm proud of you.
01:13:24Finally, please give us a PR for AOMORI.
01:13:28AOMORI has four different regions.
01:13:30It is a region that connects the Japan Sea and the Pacific Ocean.
01:13:32It is a region that connects the Japan Sea and the Pacific Ocean.
01:13:34It is MUTSUWAN.
01:13:36The season changes.
01:13:38The season changes.
01:13:40Please come to AOMORI.
01:13:42It is good to be cold.
01:13:44Please enjoy AOMORI.
01:13:46Please enjoy AOMORI.
01:13:48The two of you are hot.
01:13:50It's good to be cold.
01:13:52When you eat AOMORI, you will never be cold.
01:13:54When you eat AOMORI, you will never be cold.
01:13:56Everyone, it's cold.
01:13:58Everyone, it's cold.
01:14:00It's cold.
01:14:02Is this a quiz program?
01:14:04It's cold.
01:14:06Can I have a refill?
01:14:08Can I have a refill?
01:14:10It's cold, so it's even better, right?
01:14:12It's cold, isn't it?
01:14:19Thank you, everyone!
01:14:21That's all from Aomori-san!
01:14:24He-ba-na!
01:14:26He-ba-na!
01:14:27They're good friends, aren't they?
01:14:29They get along well with anyone.
01:14:31It's rare, but there's more time than I thought.
01:14:34It's rare, but there's more time than I thought.
01:14:37It's rare, but there's more time than I thought.
01:14:40Aomori is a good place.
01:14:41Aomori is a good place.
01:14:43Thank you!
01:14:49Thank you, Kenji Tachibana.
01:14:52If we find a new Sakagura,
01:14:55I'd like you to invite me.
01:14:58Sakagura is all over Japan, so you can go anywhere.
01:15:01I'm not asking you to invite me to Kenji's show.
01:15:03I'm not asking you to invite me to Kenji's show.
01:15:04It's the best!
01:15:06It's the best!
01:15:07He's interested in sakagura.
01:15:09He's interested in sakagura.
01:15:10He's an exception.
01:15:12I'll take a good care of this drawing.
01:15:15I'll take a good care of this drawing.
01:15:17Today, Kyoka, Tony and I will be having a barbeque.
01:15:22Today, Kyoka, Tony and I will be having a barbeque.
01:15:25It's a bit different, isn't it?
01:15:27I want to drink sake!
01:15:29There's sake too!
01:15:31Have a wonderful weekend!
01:15:33Let's travel again!
01:15:35Have a good weekend!
01:15:37Let's drink today!