秘密のケンミンSHOW極 2024年12月12日 山形ひっぱりうどん＆愛媛西条まつり常連歌手密着
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00:00This is the season when winter has finally come to a full bloom.
00:05Ah, I miss the hot and delicious food that soaks into my cold body.
00:11In the midst of that, from the cold and harsh Michinoku Yamagata Prefecture,
00:17the strongest No. 1 in winter, whether it's cospa or taipa,
00:21that's right, Hippari Udon.
00:25The udon in a pot that looks like it's in the middle of cooking,
00:29and the bowl on the side of the bowl,
00:32the natto that has nothing to do with winter,
00:36and the fish that looks like a mackerel,
00:38for some reason, it's a collaboration of exotic food.
00:42Moreover, in every guidebook in Yamagata,
00:46there is no food that can be compared to Hippari Udon.
00:52While remembering the anxiety of the beginning and the end,
00:55Yamagata prefecture's residents go into the field and raise apples.
00:59Can I ask you about Hippari Udon?
01:01Yes, of course.
01:02Do you eat it?
01:03Yes, of course.
01:04About once a day.
01:05Once a day?
01:07Why do you call it Hippari?
01:09Because you pull it out of the pot and eat it.
01:14You pull it out of the pot, so it's called Hippari Udon?
01:17Yes, I think so.
01:18I've never thought about it that deeply.
01:21I've never thought about it that deeply.
01:24I don't eat it in a restaurant.
01:26You don't eat it in a restaurant?
01:27No, I don't eat it at home.
01:29I don't put it on the menu at izakayas.
01:33I make it special when customers from outside the prefecture tell me to.
01:38I just put natto and green onions on the boiled noodles,
01:42so I feel sorry for them.
01:45At Kikuno Exhibition in Tendo,
01:48the veteran Yamagata trio...
01:51You can make it right away even if you don't have anything.
01:54You can make Saba-kan in a day.
01:56There's always natto in the Yamagata refrigerator.
02:00Saba-kan and natto, do they go well together?
02:03I don't know what it's made of, but it's delicious.
02:09I see.
02:11Yamagata Prefecture's special udon noodles are popular with the people of the prefecture.
02:16You don't have to stop.
02:19You're a woman, but you don't have a haircut.
02:21I think it's a waste.
02:24That's not true.
02:26I wish I could eat it in a classy way.
02:29It's not classy.
02:31It's a home-cooked meal that doesn't even appear in the guidebook.
02:36When I visit the Yamagata prefecture's dinner table,
02:40I check the combination of rumors on the table.
02:44Then...
02:46First, open the Saba-kan.
02:49Add two pieces of ordinary mizuni that you can see in other prefectures.
02:56In Yamagata, a large grain of natto is topped without hesitation.
03:02The next moment...
03:05It's time to mix the noodles.
03:10While the double smell of natto and mackerel comes in,
03:15it seems that he is satisfied and stops the chopsticks.
03:19Then he starts adding dashi soy sauce from Yamagata prefecture.
03:25You need a lot of soy sauce.
03:27I'll pour it all in.
03:29Special mackerel natto sauce is on standby.
03:33Let's eat udon.
03:38It's huge.
03:41A small amount of udon has arrived at the main position of the table.
03:47This is the skill of the family.
03:52The chopsticks are concentrated in the pot.
03:56As the name suggests, if you pull the udon one by one,
04:01you can catch it with a bowl of mackerel natto.
04:05Before I knew it, green onions and other ingredients were added.
04:09This is a hot and slimy udon.
04:18Yamagata prefecture is famous for ramen.
04:22He doesn't say that he is good at slurping.
04:26He is eating deliciously.
04:29This is delicious.
04:31The combination of natto and mackerel is amazing.
04:34I eat too much of this.
04:37I've been eating this since I was a kid.
04:40This is delicious.
04:44This is like a throat-dry udon.
04:47Udon is basically a throat-dry udon.
04:50I want to feel the beans of natto.
04:53I want to feel the beans of mackerel.
04:56This is the best combination.
04:59However, mackerel is easier to mix with natto.
05:04There are miso and soy sauce for mackerel.
05:10Do you use miso for mackerel?
05:12No.
05:15Do you use miso for mackerel?
05:18I've never used miso for mackerel.
05:20I've only used miso for mackerel.
05:23I use miso for mackerel because I want to make my own taste.
05:27I see.
05:29Is that so?
05:31This is a throat-dry udon.
05:33Mackerel is a type of mackerel that you can season to your liking.
05:38The common perception among the people of the prefecture is that natto is a large grain.
05:45Udon is popular in winter.
05:50Udon is a type of udon that is difficult to stretch.
05:55Udon is thick.
05:57However, it is important to be able to make noodles.
06:00My mother recommends AL DENTE.
06:05Yamazawa is a supermarket that the people of the prefecture use.
06:10Yamazawa has a special corner.
06:14In winter, udon and mackerel are sold at a high price.
06:21Yamazawa is a supermarket that the people of the prefecture use.
06:26Yamazawa is a supermarket that the people of the prefecture use.
06:32Do you smoke in the camp?
06:35You've gone too far.
06:38If you have mackerel, bean paste, soy sauce, natto, and mackerel, you can make it right away.
06:44It will be a trend from now on.
06:47One more thing.
06:49I'm fine.
06:51He is an otaku who makes good use of the MURAYAMA town page.
06:56In fact, it is common knowledge for the people of the prefecture to put eggs in only natto.
07:04He grabs kimchi.
07:09He puts a lot of kimchi in mackerel natto.
07:16He puts a lot of cheese in shareosu.
07:24He puts water in it and eats it.
07:29He also puts grated daikon in it.
07:34It's delicious no matter what you put in it.
07:36I think it's okay no matter what you put in it.
07:39Hippari udon is a basic mackerel natto.
07:43Customizing it to your liking is also a big standard.
07:47So I asked the face paint girl.
07:51I put butter in it.
07:54It becomes soft and delicious.
07:58It's just the taste of home.
08:01I also put green laver in it.
08:04Don't you put green laver in it?
08:05I don't put it in it.
08:07It depends on the house, but it's delicious.
08:11Some people put ginger in it.
08:14Some people put garlic in it.
08:17I don't put it in it.
08:19I put it in it.
08:21You put garlic in it.
08:23I put butter in it.
08:25I'll try it.
08:27There are many Hippari tastes that even the people of the prefecture do not know.
08:34Why did Hippari udon become popular in winter in Yamagata?
08:41I'm sure you know everything.
08:44I asked Mr. Sato, the director of the Hippari Udon Research Institute.
08:51There is a village called Taruishi in the mountains of the Tozawa area.
08:56Around the 20th year of the Showa era, they made a charcoal-grilled udon.
09:00They cooked it for about a week.
09:02They pulled the noodles directly from the boiling pot.
09:07They sprinkled salt on it and ate it.
09:10After the war, they started to add homemade natto.
09:15The other main character, Saba-kan, was born.
09:18In the second half of the Showa era, a factory was built in Murayama City.
09:26They were able to buy Saba-kan at a low price.
09:31As a source of nutrition to overcome the snowy winter in Yamagata,
09:36Saba-kan has been loved to this day.
09:40In addition, it is a home-cooked dish.
09:43I looked for it in the store.
09:47I found it.
09:50My mother boiled it.
09:54I found a rare snack that makes Hippari udon.
09:58You don't have to eat snacks.
10:02You can easily eat Hippari udon at home.
10:05I ate it here.
10:07I ate it here.
10:09I ate it here.
10:11I ate it here.
10:13It's full of love.
10:16This time, the guest of the studio is Suga-chan from Yamagata Prefecture.
10:20I'm waiting for you, Suga-chan.
10:23I'm waiting for you, Suga-chan.
10:26Hippari udon is full of mother's love.
10:30You can't be pulled.
10:33That's why.
10:36Suga-chan, your mother is calling you.
10:39Mom, let's make an unforgettable night.
10:43Hippari udon is amazing.
10:46Do you eat this in winter in Yamagata?
10:49I think everyone eats this.
10:52Almost everyone in the prefecture eats this.
10:54Do you eat big pieces of natto?
10:57I usually eat small pieces of rice.
11:00But when I eat Hippari udon, I always eat big pieces.
11:03It's hard to eat.
11:06It's hard to eat.
11:08It's hard to eat.
11:10It's hard to eat.
11:12Everyone in the prefecture said it was hard to eat.
11:14Don't make a fuss.
11:16Everyone in the prefecture said it was hard to eat.
11:19Are you making a mistake?
11:22This is interesting.
11:24This is interesting.
11:26It depends on the family.
11:29I like sesame oil and mayonnaise.
11:33I like mackerel and natto.
11:36I like mackerel and natto.
11:38I'm like TAMORI.
11:41I can live with anyone.
11:44You brought TAMORI.
11:46I thought about it in the dressing room.
11:49I've heard of HIPPARI UDON.
11:53It's nutritious and looks delicious.
11:56It's hard to eat natto.
11:59I want to eat it separately.
12:03What do you think when you eat HIPPARI UDON?
12:07I want to eat it more elegantly.
12:10It's not elegant.
12:13TAKIKAWA.
12:14UDON is famous in Shikoku.
12:17I've eaten a lot of UDON.
12:19I think mackerel and natto go well together.
12:25You put eggs, kimchi, and cheese in UDON.
12:29What do you want to put in UDON?
12:31I don't like cheese.
12:36I don't like kimchi either.
12:38Please put salt in UDON.
12:42PARURU.
12:43UDON production rate in SAITAMA is the second highest.
12:47SAITAMA is famous for UDON Republic.
12:52I want to eat mackerel and natto with chili oil.
12:57Takuan is also good.
13:00I have a lot of ideas.
13:04MAHO OMORI is from Ibaraki.
13:09Nice to meet you.
13:11I'm from HOKOTOSHI, Ibaraki.
13:15I usually don't eat raw fish.
13:19I eat raw fish today.
13:24Ibaraki is famous for natto.
13:28I put natto in ramen and eat it.
13:33It's delicious.
13:36I'm worried about AKB48.
13:40I'm worried about AKB48.
13:43There are AKB48 members in front of me.
13:47I'm worried about AKB48.
13:52This is delicious.
13:57After this, they will eat UDON.
14:06Let's eat UDON.
14:12First, loosen the mackerel.
14:19Add green onions and bonito.
14:22It smells good.
14:25The mackerel smells good.
14:30If there was a pot in front of KUMAMOTO, it would look like a warehouse.
14:34This pot looks like a warehouse.
14:36Let's pull the mackerel.
14:42Is it okay to put a lot of mackerel?
14:45The mackerel is pulled.
14:46The mackerel is soft.
14:49I like the thin noodles.
14:53I eat this.
14:56This looks delicious.
15:04This is delicious.
15:07This is delicious.
15:09This is good.
15:11This is delicious.
15:14The mackerel is delicious and the natto is delicious.
15:18The bonito is delicious.
15:22I don't like this way of eating.
15:31This is delicious.
15:33This is delicious.
15:35This is delicious.
15:39This is very delicious.
15:41Natto and mackerel go well together.
15:43This is very delicious.
15:45I want to cook this at home.
15:48This is easy to make.
15:50This is delicious.
15:53This is very delicious.
15:55This is very popular.
15:56This will be a popular dish from tomorrow.
16:01This is SUGACHAN's worst dish.
16:04This is the worst dish.
16:10SUGACHAN, how was this?
16:11This is delicious.
16:13If you don't like natto, this will be delicious.
16:18If you don't like mackerel, this will be delicious.
16:23These are all good points.
16:26From today on, SUGACHAN will be called DAISON SUGACHAN.
16:32TAMADA, how was this?
16:34I'm sorry to say this.
16:36This is delicious if you don't eat like this.
16:40This is very delicious.
16:42I think it's a good point to change the taste.
16:45I want to change the taste every day this winter.
16:50When you eat like this as a group, you can do a lot of good things.
16:54Please quarrel with everyone.
17:02Inada doesn't like natto.
17:05Inada doesn't like natto?
17:07I can't eat natto.
17:08I can eat natto.
17:10It would have been more fun if I could eat natto.
17:13But it was delicious.
17:14Try it once.
17:15I'm from Osaka, so I'm not used to natto.
17:18But this is very delicious.
17:19Let me think about it.
17:21Don't think about it.
17:26New project starts.
17:28The theme is a festival in Japan.
17:34This is a festival we see.
17:39This is a festival that many people see on the news.
17:47But this is a festival that many people don't know.
17:53There is a secret moment that people are excited.
17:59For example, the Aomori pig festival.
18:02This is a famous pig festival.
18:10This is a famous pig festival.
18:14But this is a new pig festival.
18:21This is a new pig festival.
18:25This is a new pig festival.
18:32This is a festival that many people don't know.
18:38This is a festival that many people don't know.
18:46Speaking of festivals,
18:48Masakumi Akikawa, who is from Saijo City, Ehime Prefecture, came to the studio today.
18:55Saijo City is famous for the Danjiri festival.
18:58This is the largest festival in Japan.
19:00I have never missed a festival in my life.
19:07I have returned to Japan four times since I studied abroad in Italy.
19:12The first festival to commemorate is the Danjiri festival in Ehime Prefecture.
19:20Speaking of Danjiri festival,
19:22Kishiwada Danjiri festival in Osaka is very famous.
19:30I went to Saijo City, the capital of Ehime Prefecture.
19:34I met the Saijo army preparing for the festival.
19:40I heard there is a great festival in Saijo City.
19:44Saijo City is the best festival in Japan.
19:47Is Saijo City a festival?
19:49It is a festival that is as big as the Tokyo Shibuya Scramble Cross.
19:55The number of people is amazing.
19:57The Danjiri festival in Saijo City is very famous.
20:03Speaking of Saijo City,
20:07I will introduce you to a family who are enjoying the festival.
20:14The Danjiri festival in Kishiwada is called Hiku.
20:18The Danjiri festival in Saijo City is called Katsugu.
20:22They don't play Danjiri, they play Katsugu.
20:25I watched Katsugu at home.
20:29I couldn't understand why they didn't play Danjiri.
20:31They were like this.
20:33It's a festival where men from all over the city come together.
20:39They gather around midnight.
20:42They don't sleep.
20:45For two days?
20:46Yes, for two days.
20:47It's about 60 km long.
20:49It's like, what kind of festival is this?
20:51What kind of festival is this?
20:52It's so powerful.
20:54The hottest festival in Ehime Prefecture.
20:58Isono Shrine
21:02The venue is Isono Shrine in Saijo City.
21:06They gather around the shrine at midnight.
21:09The first day is 30 km long.
21:11The second day is also 30 km long.
21:14For two days, they walk around the city for 60 km.
21:19It's a super hard festival.
21:22So, at 1 a.m. on the 15th,
21:25we prepared a long-distance trip to Isono Shrine in Saijo City.
21:29Then, what is this?
21:32Usually, it's a very quiet shrine.
21:36But today, it's 6 m high.
21:39It's a huge danjiri.
21:43It's amazing.
21:45Each danjiri has its own personality.
21:49Look at this. It's totally different.
21:53If you let go of it, it'll be very long.
21:56No, I can't.
21:58I can't do it for 48 hours.
22:01In the first place, danjiri is
22:03a special way of calling danjiri in western Japan.
22:07In the danjiri in Saijo City,
22:09there are many magnificent sculptures.
22:12The price for one danjiri is
22:15about 30 million yen.
22:18Its weight is more than 600 kg.
22:21It's a super heavy danjiri.
22:23Then...
22:25Oh, really?
22:28Everyone is lifting this heavy danjiri lightly.
22:33Even in Kishiwara, people pull danjiri.
22:37But why do they pull it?
22:40It doesn't matter.
22:42It's not enough.
22:44It's not enough.
22:47It's a big festival in Saijo City.
22:51Kishiwara danjiri, which we know well,
22:53is a danjiri with wheels.
22:55People ride on the roof
22:57and pull the rope to make it move violently.
23:01In Saijo City,
23:03people lift a huge danjiri
23:05that weighs more than 600 kg
23:07like a shrine maiden.
23:10By the way,
23:12this shrine has a history of more than 1800 years.
23:17There are 77 danjiri per year.
23:21In addition to Isono Shrine,
23:23there are three other shrines.
23:25The four shrines are called
23:27Aki-matsuri and Saijo-matsuri.
23:30In Saijo-matsuri,
23:32there are more than 100 danjiri per year.
23:36It is said that
23:38it is the largest festival in Japan.
23:41Then...
23:44He's here.
23:45Hello.
23:47Hello.
23:49I'm from Saijo-matsuri.
23:52Oh!
23:53Mr. Akikawa looks happy.
24:00It's the exact opposite of what he looks like
24:03when he sings gracefully.
24:05It's different, isn't it?
24:06This is the real thing.
24:08This is danjiri.
24:10Not only Kishiwara danjiri,
24:12but also Kishiwara danjiri and Saijo danjiri
24:15should be held at the festival.
24:18It's all up to you.
24:21Then, at dawn,
24:23the danjiri starts moving at 6 a.m.
24:27From here,
24:29the hard journey of walking 60 kilometers
24:32for two days starts.
24:35On the first day,
24:37each danjiri walks around the town freely.
24:40Good morning.
24:46The one who sings gracefully
24:48is Ise Ondo, the festival host of Saijo-matsuri.
24:56He's also a professional tenor singer.
24:59Oh, Ise!
25:03Amazing.
25:10There are more galleries in the town,
25:13which is very exciting.
25:19By the way,
25:20this year's festival is held on weekdays.
25:23There are quite a lot of people.
25:26Today is Tuesday, isn't it?
25:28Yes.
25:29Do you have a job?
25:30No, I don't.
25:32Even when I choose a company,
25:34the festival is on vacation.
25:37Do you have a vacation?
25:39Then, please.
25:43Moreover, the school in the center of Saijo
25:45is almost on vacation during the festival.
25:49On the contrary,
25:51the festival is on vacation
25:53including the restaurant
25:55and the garbage collection.
25:59Then, the festival starts on the second day.
26:02It's 1 a.m.
26:04Everyone should be sleeping,
26:06but they are awake.
26:08It's great.
26:12When they pick up the garbage from the top,
26:18the garbage is on the top.
26:21What is this?
26:23It's a gift.
26:24A gift?
26:25When the garbage goes up,
26:27it becomes like this.
26:29This is called a gift.
26:32They pick up the garbage from the top.
26:36This is one of the attractions of Saijo Festival.
26:43However,
26:44the balance is not right
26:46when they hold their breath.
26:51It's very dangerous.
26:55At 5 a.m.,
26:57we were about to forget,
27:00but the 30 km road
27:02still continues.
27:06However,
27:07even though it's still dawn,
27:08they are still excited.
27:11Even though it's 7 a.m.,
27:15even though it's 8 a.m.,
27:19and even though it's past 9 a.m.,
27:21they are still excited.
27:24How tough they are!
27:26But,
27:27what?
27:3033 hours after the festival started,
27:32they ran out of battery.
27:36We should sleep on the road.
27:38Yes, we should sleep.
27:40We should wake up when the driver comes.
27:42That's right.
27:43The driver is coming.
27:46Oh,
27:47they really woke up.
27:50It's instinct.
27:52It's the spirit of the festival.
27:56Now,
27:57we have more surprising information
27:59from the festival team.
28:02What are you looking forward to?
28:04The body is in the river.
28:07What is the river?
28:09Danjiri is in the river.
28:12The river is the finale.
28:14To see the finale of the festival,
28:17they went to Kamogawa.
28:19Then,
28:21Oh,
28:22what's this?
28:23Danjiri of Isono Shrine,
28:25which was walking in the city,
28:27all 77 Danjiri
28:29are in the river.
28:32I'm so excited.
28:33The river is the most fun.
28:35Really?
28:36Yes.
28:37You can enter the Isono Shrine
28:39only by kneeling.
28:41You can't enter if you stand in a line.
28:43It's a pride to be able to enter.
28:46That's right.
28:47Wasshoi!
28:48Great enthusiasm!
28:49The festival at the top of the mountain.
28:51To decorate the finale of the Isono Shrine,
28:54they went into the river.
28:56Only 11 chosen Danjiri
28:59are allowed to enter the river.
29:02The remaining 66 are separated from the river
29:05and watched from the bank.
29:07Then,
29:0842 hours after the festival began,
29:11the lantern was lit
29:13and the venue was enveloped in a fantastic atmosphere.
29:17The next moment.
29:21Wow!
29:26Wow!
29:31Wow!
29:34Wow!
29:48Wow!
29:50Oh, my God!
29:52Then the venue went up in voltage.
29:57Mr. Yoichiro!
30:00Isn't it a great enthusiasm?
30:03Mr. Yoichiro!
30:05The people of Ehime are watching from the river.
30:10This is a place to show off.
30:12When the god crosses the river, the festival is over.
30:17The god doesn't want to end the festival, so he gets in the way of the festival.
30:23When this is over, I feel lonely.
30:27In other words, when this little god crosses the river, the festival is over.
30:33The 11 Danjiri enter the river to celebrate the end of the festival.
30:38Everyone is celebrating the end of the festival.
30:43It's the best!
30:45It's the best!
30:46It's the best festival in Japan.
30:49It's the best festival in Japan.
30:51The god crosses the river.
30:53This year's festival is finally over.
30:57This is the best festival!
31:01That's the god!
31:03Mr. Yoichiro!
31:04The god!
31:05The god!
31:06Mr. Yoichiro!
31:07It was amazing!
31:09Stop it! Stop it!
31:13It's really over.
31:15It's sad.
31:17I'm going to have to wait another 363 days.
31:22Please keep the festival going.
31:27I'm not going to say that it's over.
31:30Mr. Akikawa, is this enough?
31:34Thank you very much.
31:36I was very moved.
31:39It was amazing.
31:41It was amazing.
31:44I was very moved.
31:46I was moved by everyone's spirit.
31:51I've never been to a festival like this.
31:53Danjiri is not just about playing, it's also about winning.
31:56That's why I do a lot of training.
32:00I bought a wooden stick.
32:02I put it on my shoulder.
32:04I let my god ride it.
32:08I do squats.
32:10I work out to carry the Danjiri.
32:14There are a lot of things to prepare for a year.
32:17When I graduated from college, I was worried if I would be able to leave Tokyo to be a singer.
32:25You worried that much?
32:27You worry that much?
32:29Do tourists come here every year?
32:32The restaurant is closed.
32:35The hotel is closed, so if you take the last train to Saijo, it will be around 11.30.
32:48If you don't sleep and follow me to the festival, you don't have to stay.
32:55Inada-san.
32:56To be honest, I didn't know there was such a hot festival.
33:00You didn't know, right?
33:01Yes.
33:02You thought it was Kishiwada, right?
33:04Yes, I lived near there.
33:06The place where they call the god at night was really cool.
33:11It was a hot man's place.
33:14I almost cried.
33:16I went to see the Kishiwada festival this year.
33:20It was amazing.
33:22But I was like,
33:24All right, I won.
33:26That's tough.
33:28It's a festival held in three shrines, but in addition to the Isono Shrine,
33:33the Kamo Shrine is dominated by a Dashi called Kaikodai.
33:38The festival at Iwaoka Shrine is famous for its huge Dashi called Mikoshi.
33:44The Iizumi Shrine is here.
33:46It's the climax of the Kaki-Kurabe, where you can lift 11 Kaikodai weighing 2 tons at once.
33:52It is said that there is a Saijo festival of great enthusiasm for each.
33:55That's amazing.
33:57How about you?
33:59Gion Festival is a local festival in Kyoto.
34:03There are so many festivals.
34:07I can feel the tradition.
34:09The roughness and roughness are all combined.
34:14I want to go and see it.
34:18Gion is also a really good festival.
34:20I came to see Gion.
34:22You like festivals.
34:24You like festivals.
34:26I was overwhelmed.
34:29If this is a real festival, there is no festival in Saitama.
34:34There is a festival in Saitama.
34:37Chichibu Festival is famous.
34:39Chichibu Festival and Kawagoe Festival.
34:41I came to see them.
34:43You are a festival expert.
34:45I've only seen the Kishioda Danjiri Festival.
34:49That's cool, too.
34:50I want to chase Mr. Akikawa from now on.
34:55There is a big gap.
34:57It's rough.
34:59My neck is red.
35:01I couldn't stand it.
35:03I want Mr. Akikawa to act.
35:08Osaka Kansai Expo will be held next year.
35:13The first venue in history.
35:16More than 150 countries and regions will participate.
35:20The future of dreams is right there.
35:23A car flying in the sky will be on display.
35:27Just like that day,
35:31we will be impressed by the cutting-edge technology and inventions.
35:39We must not forget the invention in Osaka.
35:45You have a great idea.
35:47I'm making something.
35:52The invention of the West.
35:55Osaka Okan.
35:57Made by Okan.
36:05Osaka Okan Expo 2025.
36:09The first venue is Senbayashi, the holy place of Okan.
36:14The Okan with a hat is back from shopping.
36:18I was wondering if there was something like this.
36:21This is it.
36:23Which one?
36:25What are you making it with?
36:27If you buy onions, you can make it like this.
36:30I made it a little bigger.
36:34Is it an onion net?
36:36That's right.
36:38I connected four ends.
36:40What are you using?
36:42A thread.
36:44An onion cover that can only be thrown away.
36:48The invention of an ultra-light shopping bag.
36:53If you drink water, it's a net, so you can see it.
36:57If you have a doubt, you can see it.
37:02He made it himself.
37:04Is this a flower?
37:06When you go to a temple,
37:08you can put flowers on your head.
37:10I put it on my head.
37:12Okan Toriyo is a good classmate.
37:16I heard that you like to make clothes for Osaka mothers.
37:22If you tell me in advance, I'll bring you a masterpiece.
37:28What kind of clothes do you have?
37:30I crush my husband's expensive necktie.
37:32I disassemble it all.
37:34There are front and back.
37:36I cut it clean, iron it once, and stretch it all out.
37:40The necktie is wide, but it's small.
37:43If you put it together, it looks like this.
37:47I made it with my husband's necktie.
37:52Did you tighten your neck?
37:54Yes, I did.
37:56With that image?
37:58I thought it was a weapon.
38:05Veteran Okan was taking a walk in Kawachi Amami.
38:09Do you like to make things?
38:11I like it.
38:13Do you like it?
38:15My granddaughter's skateboard.
38:17I hold it like this.
38:19I put a long, thin thing on it.
38:23I'm pulling it.
38:25I make it fit my height.
38:27It looks faster to watch, so I posted it on Okan.
38:31That's what a good YouTuber does.
38:34I said it was a skate, but it was probably a kickboard.
38:38When do you use this?
38:40A truck.
38:42A light truck.
38:44You can pack your luggage with it.
38:47If you put things you bought here.
38:50I saw a lot of videos on YouTube.
38:52How did you buy this?
38:54I'm not good at it, so I don't know how to use it.
38:57I'm not good at it, so I'm not good at it.
39:00But it's amazing.
39:02Koko ni
39:32The mother of the short cut that pushes the bicycle
39:37If you have something like this, can you tell me?
39:40You're wearing this, aren't you?
39:42It's very safe
39:44I'm wearing it on my back
39:46I've already taken it off
39:48Really
39:50I'm going to sew this
39:52By the way, this cover
39:54This is a umbrella
39:56Great
39:57If it's a raincoat, the rain will soak into it
40:00If it's an umbrella, you can't sew it
40:03I see
40:04I recommend this
40:07Even if you come from behind, you can avoid the person passing by
40:14Because it's dangerous
40:16I recommend it to everyone
40:19The bicycle cover from the umbrella that can no longer be used
40:22It seems to be a standard
40:24I found a lot during the shooting
40:27Then, a comment from a junior high school friend
40:32Did you make a robot?
40:35I love that kind of thing
40:38I would like to introduce my house
40:40Oops
40:42I want to see
40:44Well, I'll show you
40:48I'm scared to ride
40:50I'm looking forward to it
40:53I'm looking forward to it
40:55Entering the mother's pavilion
40:59What are you making?
41:01First of all, this
41:03The contents are milk packs
41:06When you sit down and wear shoes or boots
41:10The milk pack is very sturdy
41:13What did you do with the newspaper?
41:16When I went on a trip abroad
41:18A newspaper that anyone can take
41:21I brought it home
41:25I don't know
41:28Furthermore
41:29It's an oden made of kimono
41:33Isn't it amazing?
41:34This is also amazing
41:35There is a clear file
41:37Take it all in a circle
41:39It's a clear file
41:43Furthermore
41:45It was a Japanese dance counter
41:48This is
41:50This is the bottom
41:52This was the top
41:54Was this originally a set?
41:56Yes
41:57I put this on the table
42:00It's not a table
42:02I fluttered and cut my legs
42:04I put it on top
42:06Furthermore
42:08This is all the work I made
42:11While sandwiching the invention of his friend's mother
42:14I really like to make it
42:17The mother's pavilion is still a great pleasure
42:22Osaka Banpaku will be held
42:25It's a project to discover the mother's invention
42:28I see
42:29Banpaku will never be released
42:31It's impossible
42:35Isn't it over there?
42:37It's a plus or minus
42:41We are not scientific
42:45We are eco-friendly
42:51It's really eco-friendly
42:52It's eco-friendly
42:53The first onion
42:55Onion
42:56It's shocking
42:58It's amazing
43:00I used to use a milk carton
43:03I didn't want stray cats to come into the house
43:06There was a gap under the fence
43:08If the mother pulled the string, it would close
43:13But the mother was watching
43:15It's been like this
43:17It's like a London guard
43:21The mother uses a bath towel as a rag
43:24I know that
43:25My mother used it as a bath towel
43:28Bath towel
43:29It's a bath towel made of a rag
43:31When I got home, it was a bath towel
43:35Don't you think it's faster to buy it?
43:38I think it's better not to say that
43:42I get angry because I don't know what you're talking about
43:44Thank you
43:48Osaka's mother's pavilion is not a waste of spirit
43:51It's a desire for production
43:54It's amazing that you want to make it
43:57If you have an idea, you can't help but make it
44:01My mother used to make it
44:04She said she would make a dog coat
44:08She put a bag of rice called Hoshihikari on the dog
44:14She said it was a dog coat
44:16I've done it too
44:17Have you done it?
44:18I did
44:19Haru did it too
44:20Do you have any reference?
44:22I was curious about the onion net
44:26The idea is amazing
44:29I want to learn how to make a tie
44:33But she was better at making it than me
44:37I have to learn that too
44:39How about you, Mr. Kumamoto?
44:41I have a lot of relatives in Osaka
44:44I thought it was a waste of spirit
44:47When I went to my relative's house to say hello
44:51I thought it was a waste of spirit
45:03I want you to sprinkle natto
45:06The light is like a light
45:08But it shines brighter than anyone
45:11Thank you
45:12The Nyankees are coming from behind
45:15It's an elbow
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