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00:00Have you ever experienced something like this?
00:06What's for lunch today?
00:09One, two, three!
00:12In a lunch box that makes you feel sad
00:17It's good!
00:18Wow, it's my first time!
00:20Mom, it's matcha again!
00:23But...
00:26It's good!
00:28After all, the brown one is the best!
00:34It's called Baeda, but the brown one is the best!
00:39So, what's the magic restaurant for tonight?
00:42Actually, it's very popular right now!
00:44Osaka's brown gourmet, Kyurenpatsu!
00:48It's a brown one, but it's a donut that's sold out every day!
00:52The more brown, the better!
00:55The ultimate brown meal with many kinds of brown!
01:02First, there are a lot of brown dreams!
01:05Children's lunch for working adults!
01:08What are you going to investigate?
01:10Hello!
01:16I love colorful clothes!
01:19But I only eat brown!
01:25Higashiyosakashi is said to be the best town in Japan for making things.
01:30It is said that there is a sacred place for brown gourmet lovers here.
01:35If you want to eat a lot, this is the place!
01:38I like brown things!
01:40I'm full, so I can order anything!
01:43If you go early, it's sold out!
01:45There are times when it's sold out.
01:49This popular restaurant has been loved by the local people for 70 years.
01:55It's called King's Port.
01:58The menu is a children's lunch for adults with a dream name.
02:04Thank you for waiting!
02:08Children's lunch for adults!
02:10Children's lunch for adults!
02:12Please take a look!
02:14It's brown!
02:17If you put a mosaic on it, it turns brown on the plate.
02:22What is it?
02:24It's a fried food!
02:26It's a fried food!
02:29It's for adults!
02:31It's too much for children!
02:33First of all...
02:37I was going to move it, but...
02:40How much is it?
02:43The contents of the children's lunch are...
02:46Fried shrimp
02:49Handmade hamburg steak
02:52Giant pork cutlet
02:55This is also a big fried food!
02:58It's done!
03:01It's a brown mountain for brown gourmets!
03:06It looks good!
03:09It's a big fried food!
03:13It's delicious!
03:15It's a big fried food!
03:17Can I eat it?
03:21It's a big fried food!
03:24It's a big fried food!
03:26It's a big fried food!
03:28I'm glad!
03:30It's a big fried food, but why is it so soft?
03:37By hitting the pork cutlet of Kagoshima Prefecture firmly, it becomes a thick and soft cutlet.
03:45Are you particular about the ingredients and cooking method?
03:49Not at all.
03:50I make it in a general way.
03:54It was fast!
03:56Simple is the best.
03:58Simple is the best, and brown is the best.
04:03It's the best, right?
04:05Brown is the best!
04:09The amazing thing about adult children's lunch is not only the volume of the food.
04:17There are four kinds of adult children's lunch I just got.
04:24A, B, C, and D.
04:27What did I just get?
04:29B.
04:31This is complicated.
04:33I'm sorry.
04:35There are A to D kinds of adult children's lunch.
04:42And...
04:44How many kinds of fried chicken lunch do you have?
04:47I naturally got one.
04:50There are 5, 8, 10, and 15 kinds of fried chicken lunch.
04:55And there are 12 kinds of adult children's lunch.
05:02By the way, how many fried chicken lunch do you have?
05:05I have 6 fried chicken lunch.
05:07What do you mean?
05:09How many fried chicken lunch do you have?
05:11I have 17 kinds of fried chicken lunch.
05:13Why?
05:14You have 16 kinds of fried chicken lunch.
05:16You are making a mistake.
05:18I'm happy.
05:21The menu is endless.
05:24There are 12 kinds of adult children's lunch.
05:32There are 10 kinds of adult children's lunch.
05:37There are 4 kinds of adult children's lunch.
05:41By the way, what kind of adult children's lunch do you have?
05:48I have a small amount of adult children's lunch.
05:50What?
05:52He ordered a large amount of adult children's lunch without knowing anything.
05:59I'm sorry.
06:00I ordered cabbage alone, but this is a large amount of adult children's lunch.
06:03He is good at ordering large amounts of adult children's lunch.
06:07The cabbage tower is over the mountain of brown fried food.
06:14The dish is a skill of a craftsman.
06:18He is good at ordering large amounts of adult children's lunch.
06:22What kind of person do you order?
06:26I'm a person who is good at ordering large amounts of adult children's lunch.
06:31That's a good way to say it.
06:34Thanks to the service spirit of YAMAMORI,
06:37customers who want to eat large amounts of adult children's lunch work in East Osaka.
06:43What's more?
06:45This is the factory area.
06:49What?
06:51I've never heard of it.
06:54I will give you a quiz.
06:57What is the other reason why you are popular among adults?
07:02What is it?
07:03I was thin at that time.
07:06I was like SUGUSAN in YAMANOCHI.
07:08Do you know what it is?
07:09I know.
07:10What is it?
07:11This is a factory area.
07:18This is a factory area.
07:20This is a factory area.
07:22This is a factory area.
07:24There are many people working here.
07:26There are many large-sized lunch boxes.
07:32The manager prepares for the lunch time.
07:37It's still early.
07:39Are you ready?
07:40Look at this.
07:42It's open from 10 o'clock.
07:44That's right.
07:45It's open from 10 o'clock in the morning.
07:49What does that mean?
07:52It's open from 10 o'clock in the morning.
07:54Is it a lunch time?
07:55It's a lunch time.
07:57It's early in the morning.
07:59I come here at 6.30 am.
08:02I leave work at 7.30 am.
08:06There are many factories that open early in the morning.
08:11I come here every day.
08:13It's like my cafeteria.
08:17What impression do you have of brown food?
08:21When I was a high school student, I always ate at school.
08:26I ate a large amount of Katsudon every day.
08:30On Thursdays, I had a big Katsudon.
08:35I often took a break from school.
08:37On Thursdays, I went to school in the morning.
08:39I went to school for a big Katsudon.
08:42Do you eat brown food?
08:46I like brown food.
08:52Why is brown food delicious?
08:55I asked him the theory of Mahore Sukiyaki.
09:00Chef Hiroshi Yamaguchi of Kobe Kitano Hotel.
09:03Simply put, it means that you can protect your life.
09:11What does that mean?
09:16400,000 years ago, the Beijing Monarch set fire to the earth for the first time.
09:19There is a theory that humans came from there.
09:22Until then, people who ate together died of stomachache on the day of the moon.
09:28This happened frequently.
09:30What happened after the protein was heated, deformed, and turned brown?
09:37Even if you eat brown food, your life is not in danger.
09:42There is a theory that people like brown food because it protects their lives.
09:48It is said that there is almost no mistake.
09:52It may be the instinct of humans to think that brown food is delicious.
10:00Mr. Ujihara, the quiz king.
10:02How was my explanation?
10:06I think it's good.
10:08I think it's good.
10:11But it's not convincing.
10:13It is said that people who like brown food have survived in the process of evolution.
10:19Next is brown food that has been around for 75 stores in 3 years.
10:27Because it's thick, it's really thick, so it's filling.
10:31The sauce was sweet and delicious.
10:34It goes well with this kind of sauce.
10:37The store in Kamishin-jo, where the brown train runs.
10:42That has nothing to do with it.
10:44There was.
10:45Please look.
10:46Pork bowl shop, TonTon.
10:49What a familiar name.
10:52I'm human.
10:56Pork bowl shop, TonTon.
11:00400 people come to the store every day.
11:04What is the most popular pork bowl?
11:09It's the best.
11:11It's brown.
11:14It's delicious.
11:21Here is the original pork bowl and TonTon's brown specialty.
11:25Here it is.
11:30Six pieces of pork lined up on one side.
11:35The pork bowl with miso soup is 880 yen.
11:40It's thick.
11:50It's my favorite taste.
11:54This sauce is really delicious.
11:57It's oily.
12:00Pork bowl is a specialty of Obihiro in Hokkaido.
12:05The secret sauce made in Obihiro is soy sauce and fish sauce.
12:13This is applied to the thick pork belly and teriyaki.
12:19It is painted three times on one side and six times on the other side.
12:24The color of the pork is getting darker and darker.
12:29This way of baking is called Unami-no-kaba-yaki.
12:36It's getting more and more like Unami-no-kaba-yaki.
12:39I want to eat this.
12:41It smells good.
12:48It's delicious.
12:50All boys will like this.
12:54If I were a high school student, I would eat this five times.
12:57Five times?
12:59Osaka's first pork bowl and TonTon's brown specialty are sold all over the country.
13:05In just three years, the number of stores has increased to 75.
13:11Why is the brown specialty so popular now?
13:18Nice to meet you. I'm YAMAUCHI, the president of ONE'S TRINE.
13:24The president is here.
13:27The president of Osaka noticed the pork bowl in Hokkaido 20 years ago.
13:34I do music activities like this.
13:40Are you the president?
13:42Can I show this?
13:44Is this pink?
13:46It's pink.
13:48It's pink at that time.
13:50He couldn't forget the deliciousness of the pork bowl he ate when he was touring Hokkaido.
13:56He decided to open a pork bowl specialty store four years ago.
14:01All the menus are brown.
14:04Where is SHO in this era of Instagram?
14:10I feel like it's going the opposite way from the current era.
14:14Yes, it's going the opposite way.
14:17I think the sense of mass is very important.
14:22The sense of mass is the origin of brown.
14:27That's a wise saying.
14:30TonTon believes in the sense of mass.
14:33In just three years, the number of stores has increased to 75.
14:39Actually...
14:41In order to continue TonTon for decades...
14:48I'm doing it.
14:51What have you been talking about so far?
14:54What do you mean?
14:56Here's the question.
14:58What is the surprising strategy to keep the brown pork bowl store going for a long time?
15:08SUGA.
15:10He says bad things about cows.
15:18YAMANOCHI.
15:20He posts a lot of glittering pictures on SNS.
15:28After all, it's a picture.
15:30It's a picture.
15:32It's a different world.
15:34As a hint, there was a connection.
15:40NAKANO.
15:41In order to protect this industry, we need funds.
15:45So I'm putting out other stores that look good.
15:50That's right.
15:52I didn't think it would come out.
15:55Here are the restaurants that look good.
15:59It's a popular Korean donut shop.
16:04The first Japanese donut shop in Korea was opened in December last year.
16:12It's a picture.
16:14It's a popular store with a 3-hour waiting line.
16:18It's a picture.
16:20It's a two-way street, right?
16:22That's right.
16:23It's like buying a joint between Japan and the United States.
16:27It's a joint.
16:29This two-way street was actually a strategy to understand the tastes of the younger generation.
16:36I wanted to know what the young people were eating and how they felt.
16:43For example, a large convenience store is selling galbi-gukbap.
16:48When we were teenagers, we couldn't eat much unless we went to a yakiniku restaurant.
16:53Now we can easily eat at a convenience store.
16:56I think the taste is probably different from when we were teenagers.
17:01I want to know that.
17:03Donuts are brown, right?
17:05That's right. The dough is brown.
17:08That's why I'm not shaking.
17:11I'm putting it on top of my head.
17:14The next brown is the donut.
17:18Among the colorful donuts that are popular, brown donuts are gaining attention.
17:26Why?
17:28Brown donuts are in full swing.
17:32First of all, Zakufuwa's new texture donut.
17:36Hello, I'm Donut Peanuts.
17:39Nice to meet you.
17:41Donut Peanuts is a young man's comedy duo.
17:47Donut has a part-time job experience at Mr. Donuts.
17:52Speaking of brown, we came to Minamimori-machi for Sakaisuji Line.
17:58Speaking of young people, Donut Peanuts.
18:02You're the only one.
18:05That's right.
18:07Two minutes' walk from Minamimori-machi Station.
18:11There is a brown shop right next to the Hanjo-tei.
18:16First of all, the exterior is brown.
18:21The name of the shop is amazing.
18:24It's Justice Brown.
18:26Justice Brown?
18:28Justice is justice.
18:30Brown is justice.
18:32It's perfect for this theme.
18:35Excuse me.
18:37Hello.
18:39It's a very fashionable shop.
18:42It's all brown.
18:44It's all brown.
18:46We use 14 colors.
18:4914 colors of brown?
18:51It's a brown version of Anmika.
18:54There are 14 kinds of brown that I've never heard of.
19:01There are a lot of customers.
19:03I'm wearing brown clothes today.
19:06I'm a brown lover.
19:09It's a shop where brown is justice.
19:13Thank you for waiting.
19:15It's here.
19:17Donuts.
19:19It looks a little rough.
19:22It's a rare donut.
19:24I've never seen it before.
19:26Why is it so popular?
19:31It sounds good.
19:35The sound is amazing.
19:37The surface is crispy.
19:40The inside is fluffy and moist.
19:44It's a new sensation.
19:48It sounds good.
19:50The secret of this fluffiness is Anmika.
19:55Donuts are usually made by dropping the dough directly into the oil.
20:01What about Justice Brown?
20:05There's something on it.
20:07What are you doing?
20:09First, put the dough in the batter.
20:13It's like making tempura.
20:19I've never seen it made like this.
20:21I've never seen it made like this.
20:23What is this?
20:25It has a crispy texture.
20:29Milk, plain, soybean flour, chocolate.
20:32There are four kinds of brown.
20:35It's full of brown love.
20:39It's hard.
20:41It's like a donut.
20:43It's amazing.
20:45It looks good on you.
20:47It sounds good.
20:48It's delicious.
20:50I put this on the outside.
20:52When you bite it, the oil comes out.
20:55It has a good texture for a delicious donut.
20:59There are many colorful donuts.
21:02But, I think brown one is the best.
21:09It's delicious, isn't it?
21:10It's delicious.
21:12There's a lot of pressure.
21:13There's a lot of pressure to say it's delicious.
21:16After brown donuts,
21:19there are retro donuts.
21:23The donuts are here.
21:27It's amazing.
21:33After brown donuts,
21:36there are new retro donuts.
21:40The shop is near the Kyocera Dome.
21:46It's in Taisho Ward.
21:49You can only buy it here.
21:52It's from my mother.
21:53My grandmother and I.
21:55It's my child.
21:56I can't believe you can't find it.
21:59It was founded in 1971 and loved by the local people.
22:03It's called Ronpal.
22:05It used to be a school lunch bread in Taisho Ward.
22:09It's a local bread shop.
22:13Three donuts, please.
22:15Okay.
22:16Three donuts.
22:18Which one?
22:19This one.
22:20Regular customers order honey donuts.
22:24What's inside?
22:26What is it?
22:28It's delicious.
22:31Customers buy 20 donuts.
22:35It's delicious, so you can tell the taste, right?
22:38I can tell.
22:39It's delicious.
22:41It's delicious.
22:43It's not like that.
22:46This is what it looks like.
22:50There are a lot of donuts on the stick.
22:55It's brown and shiny.
22:58It's so pretty.
23:00This is a honey donut from Ronpal.
23:03I see.
23:04It's been 50 years since it was founded.
23:07There are 1,000 honey donuts a day.
23:11The ingredients and composition of flour and rice flour have not changed since ancient times.
23:18One side is coated with oil at 170 degrees for one minute.
23:23When you turn it over, it's golden brown.
23:27Honey is poured over it many times.
23:32It's soaked in honey.
23:39It's soaked in honey.
23:42Honey has a unique taste.
23:45It has a strong taste of honey.
23:49It's like using donuts to eat honey.
23:55Taisho's favorite donut.
23:58How did it come to be?
24:02My mother gave me a hint.
24:08Here's a quiz for Ujihara.
24:10Here's a quiz for Ujihara.
24:13How did the honey donut with honey come to be?
24:21It looks like a baumkuchen.
24:25It's not honey, but it looks like a baumkuchen.
24:30The answer is this.
24:34That's right.
24:36At that time, children's snacks were Japanese sweets.
24:40So I gave a hint to the honey donut.
24:45It doesn't look like a baumkuchen, does it?
24:47I don't know.
24:49How about you, Maki?
24:50It's a honey donut, isn't it?
24:52I don't know.
24:54I don't know.
24:55It looks like a baumkuchen, doesn't it?
24:56Those two are lying.
25:00Next is a donut with three brown donuts.
25:03Next is a donut with three brown donuts.
25:07This line is at 11 a.m. in Hyotan-yama, Higashi-Osaka.
25:14It was out of stock, so I bought it again.
25:16It was out of stock, so I bought it again.
25:17It was out of stock, so I bought it again.
25:18I didn't think about it for an hour.
25:23What is a donut that sells out in an hour?
25:27It's a donut shop.
25:30Isn't it small?
25:33It's a donut shop.
25:35It's the smallest donut shop in history.
25:38I made this shop by force.
25:42I didn't have enough wood.
25:44This is an illustration of a rice paddy.
25:47This is an illustration of a rice paddy.
25:50Hello.
25:53Hello.
25:55What do you mean?
25:58Are you going to drive?
25:59Hello.
26:01Hello.
26:03Are you the manager?
26:04Yes, I am.
26:07The name of the shop is a donut shop.
26:10It's a donut shop in Hyotan-yama.
26:15It's freshly fried.
26:16Thank you very much.
26:18It's very warm.
26:20Look at this.
26:22There are a lot of donuts.
26:23It's a nostalgic feeling.
26:26As you can see, the size is large.
26:31This donut is sold in a bag of seven.
26:36Let's count the donuts.
26:40There are eight donuts.
26:43If you can't get enough donuts, you can add extra donuts.
26:46That's great.
26:47There are eight donuts.
26:49There is always an extra donut.
26:54The brown shop always adds extra donuts.
26:56That's right.
26:58It's delicious.
27:00It's surprisingly hard when you touch it.
27:02It smells good.
27:06It's crispy.
27:08It's moist inside.
27:11I like it.
27:13The secret to the simple sweetness is this brown.
27:17It's sugar from the sugarcane before it's matured.
27:22Mr. Miyamoto used to be a baker.
27:25He said that the soft texture is created by the maturing method of letting the dough rest overnight.
27:33In addition, it sinks to the oil to evenly raise the front and back.
27:39After two minutes, it turns into a beautiful and gentle brown.
27:45How much is this?
27:48It's 300 yen for seven donuts.
27:51300 yen?
27:54It's a gentle price of 300 yen for seven or eight donuts.
27:59The price has been kept low for 10 years so that children can eat a lot.
28:06Why is that possible?
28:08The secret to the cheap is in the kitchen.
28:12Wow.
28:13It's an emergency.
28:15It's an emergency.
28:18This is the smallest donut shop in history.
28:20It's the smallest.
28:24The secret to the cheap is here.
28:30This duct.
28:32This lid.
28:35And the tray for the donuts.
28:39Everything is hand-made.
28:42This is what I make.
28:47He makes everything he can.
28:51He even makes this.
28:54Actually, there is one more thing in my body.
28:57What is it?
28:59It's me.
29:00I see.
29:01It's heavy.
29:03It's the first name of Higashi Osaka.
29:07It's amazing.
29:08It's the first name of Higashi Osaka.
29:11It's my first name.
29:14This brown-colored donut shop
29:17has a picture of a young man from the Bae generation.
29:23Actually, Jimin, who is the opposite of Bae, is a hot topic in the gourmet world.
29:29If you search for Jimineshi on Hashtag, you can get 100,000 tickets.
29:34Why does Jimin get attention now?
29:37He will tell us.
29:40He is the influencer prince of sweets who gets more than 1,000 tickets a year.
29:47Sometimes, I get tired of Bae.
29:51Just looking at the screen makes my eyes twinkle.
29:54It may be a little plain, but it's a little relaxing.
29:57It's like a delicious meal.
30:00I think that's where the times are going.
30:02In fact, there are a lot of brown-colored food such as eel, pork buns, and fried chicken on Irie's SNS.
30:09Surprisingly, there are a lot of likes and reservations.
30:14Oh, that's what I was looking for.
30:19Young people these days are starting to leave the concept of this.
30:26Maybe they're getting back to their original form.
30:28They're back to their original form.
30:30That's right.
30:32Next, let's go to Marbou Tofu, a dream tag in the business world.
30:40Next, let's go to Higobashi, a business world.
30:47Marbou Club.
30:49Marbou Club.
30:51I found the best club.
30:54Marbou Club opened in May this year.
30:58At lunch time, people working at Higobashi are having a great time.
31:03I'm a man.
31:05I've never ordered anything other than this.
31:07Really?
31:09It's a dream club full of things I like.
31:12Thank you for waiting.
31:14Excuse me.
31:16Here it is.
31:18One brown dish.
31:21It's the best.
31:24I can't find anything other than brown.
31:28This is what it looks like.
31:33It's a huge chicken cutlet covered in marbou.
31:40What's under it?
31:48It's like a dream.
31:50It's a dream.
31:52Is marbou made of noodles?
31:54Yes, it is.
31:56It looks delicious.
31:58It looks very good.
32:02It's 430 grams.
32:04How much is it?
32:06It's 240 grams of medium-thick noodles with marbou.
32:12It's 250 grams of marbou tofu with a lot of Chinese chili peppers.
32:18On top of that, it's a crispy chicken cutlet.
32:21It's 240 grams.
32:24It's a great meal for businessmen who are tempted by lunch time.
32:29It's huge.
32:31It's bigger than it looks.
32:33It's bigger than it looks.
32:35It's huge.
32:37It's delicious.
32:39It's freshly fried and crispy.
32:41The batter is crispy.
32:44It's delicious.
32:46It's like eating meat miso.
32:50It's spicy, but it's sweet.
32:54You can do your best in the morning looking forward to this lunch.
33:00Chicken soup with 11 kinds of vegetables,
33:049 kinds of seasonings such as soy sauce, bean paste, etc.
33:12And this is the secret of its sweetness.
33:18When I make Tenmen-chan, I make it from scratch.
33:23Is that the secret ingredient?
33:25Yes, it's sweet.
33:26It's good for Japanese people who have been eating Japanese food for a long time.
33:31When the noodles are gone, the rice is brown.
33:37Lunch is free.
33:41It's great.
33:42It's the best.
33:44The next dish is brown rice.
33:53It's nostalgic.
33:55It's the taste of common people.
33:56Yes, it's the taste of common people.
33:57Don't say it in English.
34:00My father and mother are very kind people.
34:04I think it's a taste full of kindness.
34:08It's 2 minutes walk from JR Imamiya Station.
34:13This is the place where many people visit.
34:18The roof, the tent, and the wall are all brown.
34:23It's perfect.
34:24The people of Shinki Station are going there.
34:27Can I go there?
34:32Excuse me.
34:34Welcome.
34:35Welcome back.
34:36I did it.
34:37I did it.
34:38That's great.
34:39That's great.
34:40There is Mr.Ukawa's autograph here.
34:44I'm more interested in Mr.Imada's talent than Mr.Ukawa's autograph.
34:51There are many restaurants that were established in the beginning of the Showa era.
34:55Currently, the third generation is doing business as a couple.
34:59What is the specialty of the restaurant that entertainers continue to love?
35:04This is Katsura rice.
35:05I did it.
35:07This is my dream.
35:10Katsura rice.
35:11Many people may not be familiar with this dish, but this is the dish.
35:18This looks like Katsu curry.
35:23It looks delicious.
35:34This is delicious.
35:36It's sweet and gentle.
35:39This is delicious.
35:41What is this?
35:45This is demi-glace sauce.
35:47Demi-glace sauce.
35:50Katsura rice was born before the war.
35:53This looks delicious.
35:55Demi-glace sauce contains 10 kinds of ingredients such as beef tendon, carrots, and onions.
36:01They have been making this dish for 40 years.
36:07How much is this dish?
36:09This is 600 yen.
36:11It's cheap.
36:14The price of this dish is less than 1,000 yen.
36:18This restaurant has supported many entertainers in the Shitazumi era.
36:24This is our first year as entertainers.
36:27We go to this restaurant together.
36:30This is a cheap and delicious dish.
36:33This restaurant has been running for a long time.
36:38At first, I came here by bicycle.
36:41After a few years, I came here by motorcycle.
36:45At last, I came here by BMW.
36:51That's cool.
36:53What is the next dish?
36:55This is a dish grown by NISHINARU.
36:57This is a dish called CHAIRO NO SANJO.
36:59This is rice.
37:02This is CHAIRO NO SANJO in Osaka Metro.
37:07This is DENGA CHA.
37:11This station has two CHA.
37:17This is a popular DENGA that is sold out every day.
37:21This is different from me.
37:23This has a strong taste.
37:26This is KANSAI ODEN.
37:28This is the best.
37:31The next restaurant is here.
37:35This is ODEN MARUKOME.
37:37This is a good restaurant.
37:41This is MARUKOME, an ODEN restaurant in NISHINARU.
37:45This restaurant opened three years ago.
37:51What do you want to eat?
37:52I want to eat DAIKON.
37:55I want to eat GYUSUJI.
37:57I understand DAIKON and GYUSUJI.
38:00The color of the soup stock is different.
38:03There are two types of soup stock.
38:05Is that so?
38:08There are two types of soup stock.
38:15There are two types of soup stock.
38:17DAIKON, chikuwa, konnyaku, and eggs are thin soup stock.
38:23This is well cooked.
38:25The inside is brown without gaps.
38:38This is delicious.
38:40This is thin soup stock.
38:42This has a strong taste.
38:46Season the clear soup stock from DAUSAN KONBU in the ODEN container.
38:53Add light soy sauce and brown sugar.
38:59This is a secret of unique flavor and gentle sweetness.
39:04This is soaked in bonito flakes and mackerel flakes.
39:13The base of the thick soup stock is the same.
39:17Thick soy sauce is used for seasoning.
39:24This looks delicious.
39:27This is delicious.
39:29Thick soup stock is delicious.
39:32This is a little sweet and delicious.
39:35At first, the soup stock was a little thin.
39:39However, the people of NISHINARI told me that the soup stock was thick.
39:43I was told that NISHINARI was thick.
39:46I was told that NISHINARI was delicious.
39:49I am grateful for that.
39:52The thick soup stock reflected the voice of the people of NISHINARI.
40:01I eat GOMOTEN.
40:05Where are you going?
40:07Don't you come out from here?
40:09I just fried GOMOTEN.
40:12Do you fry GOMOTEN?
40:14I think it's better to use GOMOTEN.
40:18If you fry GOMOTEN too much, the umami of GOMOTEN will come out.
40:23So I fry GOMOTEN.
40:25Do you fry GOMOTEN and put it in GOMOTEN?
40:28I see.
40:33This is delicious.
40:35Freshly fried GOMOTEN is delicious.
40:38I don't use GOMOTEN, so it's crispy.
40:43I was told by NISHINARI that GOMOTEN was freshly fried.
40:47I was told by NISHINARI that GOMOTEN was delicious.
40:53I got a hint from the voice of NISHINARI that I wanted to eat freshly fried GOMOTEN.
40:58This is a popular menu.
41:00Turn the fried GOMOTEN over and put a lot of green onions on it.
41:04I fry GOMOTEN in oil.
41:08I put this in the soup stock of ODEN.
41:11This is a good sound.
41:13This is a crispy green onion bag.
41:21This is sweet.
41:25The green onions are sweet from the soup stock of ODEN.
41:32This store is brown, but there is a store that is particular about brown.
41:39This is delicious.
41:43I think it's attractive to be able to change the taste.
41:47Please eat this.
41:49What is this?
41:51I don't know what this is, but it looks delicious.
41:54This looks brown and delicious.
41:56This is called TOUMESHI.
42:00Boil the rice prepared in the pot in two types of brown soup stock.
42:08This is a beautiful brown rice.
42:12On top of that, put the tofu soaked in the soup stock for a whole day.
42:18This is TOUMESHI.
42:20This is a good sound.
42:22I eat this.
42:25This is delicious.
42:27I want to eat this with rice.
42:32This is delicious.
42:34This is a combination of brown and brown.
42:37This is TOUMESHI with a lot of umami from the soup stock.
42:41Let's make it a little more brown.
42:44Can you make it a little more brown?
42:47How to do that.
42:50This is amazing.
42:53This is interesting.
42:55This is a combination of brown soup stock and soup stock.
42:59This is the birth of brown.
43:01This is the ultimate brown rice.
43:08This soup stock is sweet.
43:10This is sweeter than I thought.
43:12This tofu is delicious.
43:15This tofu has a lot of salt in it.
43:20This rice is very delicious.
43:24This looks like a chocolate cake.
43:27This looks smooth.
43:31This is the best brown food.
43:35This is the best brown food.
43:38However, it was too early to be surprised.
43:43MARUKOME was eating brown food that was more delicious than I imagined.
43:51Please eat this next time.
43:54Is this okay?
43:56This is delicious.
43:57I learned this from NISHINARI.
44:00This is a quiz.
44:02What is the ultimate brown food born from the voice of NISHINARI?
44:09Please eat this brown food.
44:13This is disgusting.
44:17What is the ultimate brown food?
44:20This soup stock is also delicious.
44:24Please eat this.
44:31This is ODEN MARUKOME.
44:33The store manager put a thick brown liquid on the plate.
44:39What is this liquid?
44:44This is the sauce for ODEN MARUKOME.
44:48It is said that it is delicious to put the sauce on the ODEN MARUKOME.
44:53However, the taste of the soup stock seems to disappear.
45:04This is delicious.
45:06This is similar to takoyaki.
45:11This goes well with soup stock.
45:13In the old days, ODEN MARUKOME was sold at a DAGASHIYA.
45:17I put the sauce on the ODEN MARUKOME and ate it.
45:20I asked him to put the sauce on the ODEN MARUKOME.
45:24This is the taste of NISHINARI.
45:27I wonder if NISHINARI was good.
45:29NISHINARI has evolved.
45:32What is the next dish?
45:33This is the original French dish.
45:37What is this?
45:39This is SOBAMESHI.
45:43This is a French-style dish.
45:51First, melt the butter in a frying pan.
45:54Is butter French?
45:57Isn't that cowardly?
46:00The taste of butter is also included in SOBAMESHI.
46:04Melt the butter until it turns brown.
46:09The color of the butter has changed.
46:11This is a brown dish.
46:14This is called AMERARDO HANNOU.
46:15This is said to be rubbed in so that people think it's delicious.
46:22Put onions, maitake mushrooms, and tomatoes here.
46:28Put rice here.
46:33This is raw rice.
46:36This looks like SOBAMESHI.
46:40This looks like risotto.
46:44When the rice is transparent, add water.
46:49Next is noodles.
46:51In SOBAMESHI, we use YAKISOBA NOODLES.
46:58This is pasta.
47:00This is your fortune.
47:02This is not a lottery.
47:04When did you come up with this?
47:06Fold the noodles and put them in.
47:11This is a common way to use it.
47:14Put the rice and pasta in a raw state.
47:18This is not soft.
47:20This is crispy.
47:22This has a good texture.
47:24This is different from SOBAMESHI.
47:29Heat on low heat for 10 minutes until the water runs out.
47:33In the meantime, prepare the sauce.
47:39This is BUSTER SAUCE.
47:41This alone is fine.
47:43How to use this is important.
47:45I want to simmer this a little.
47:49Does it change when it is simmered?
47:51This is delicious.
47:53When the sauce is heated, add the boiled soy sauce.
47:58If you use it as usual, the taste will be completely different.
48:05Add this to SOBAMESHI.
48:08This color is like SOBAMESHI.
48:12This is SOBAMESHI.
48:15The color is important.
48:18This is brown.
48:20Finally, add two ingredients.
48:24This is cheese.
48:27This is cheese.
48:29Add this.
48:31I have never mixed cheese with pork.
48:33This smells very good.
48:35If you put this on a plate, there is one more thing.
48:38This is brown.
48:40What is this?
48:42This is fried chicken.
48:51YAMAGUCHI-STYLE FRENCH SOBAMESHI.
48:53What is this brown thing?
48:57This is KATSUO BUSHI.
49:00This is KATSUO BUSHI.
49:05YAMAGUCHI-STYLE FRENCH SOBAMESHI is complete.
49:10ITADAKIMASU.
49:13This smells like cheese.
49:15This is risotto.
49:18This is like rice.
49:20This is delicious.
49:21This is cheese.
49:23This is western style.
49:25This is a good length.
49:27This is easy to eat.
49:30The scent of Japanese and cheese is mixed in this.
49:34This is a strange feeling.
49:36This is delicious.
49:38This is different from SOBAMESHI I ate when I was a child.
49:43This is a new SOBAMESHI.
49:46This is very delicious.
49:48I like this very much.
49:49Next week.
49:50HANSHIN VS NANBA TAKASHIMAYA.
49:53HANSHIN's popular vanilla sweets.
49:56TAKASHIMAYA's high-priced meat osenji.
49:58This is delicious.
50:00This is very good.
50:10This is amazing.