ガタオシ！！新潟いかがでＳＨＯＷ！第３弾 2024年12月13日
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TVTranscript
00:00Oh, there it is!
00:02It's huge!
00:04I don't want to do this anymore.
00:06I want to go home.
00:08In Niigata Prefecture, there are still a lot of charms that the people of the prefecture don't know about.
00:14As a reporter, he's a complete amateur.
00:16The members of the Tokyo branch of TV Niigata are giving their all in reporting.
00:21I'm really sorry.
00:23What was it again?
00:26No, that's not it!
00:29There's no other location that's this lucky.
00:32It's a location where you can eat ramen three times.
00:35Niigata's music, rediscovered!
00:37Niigata's second show!
00:42This time, it's Friday's Golden Time!
00:44Yes!
00:45I'm so happy!
00:46It's already been three years, right?
00:48That's right.
00:49Did you get over it?
00:51I was happy to be called the second time, but I'm glad to be called the third time.
00:56I'm definitely going to Niigata.
00:58I'm so happy!
00:59The next day, I took a break.
01:01I stayed.
01:02He went home right away.
01:04Why?
01:05Why are you so confident?
01:06There are a lot of good places, right?
01:08It's all far away.
01:11It's crazy to ask.
01:14The first presenter is Takahashi-san!
01:17Nice to meet you!
01:19My name is Ryota Takahashi.
01:21Nice to meet you!
01:22Nice to meet you!
01:23It's been six years.
01:24This year, I went to a fishing village.
01:26You went to a fishing village again?
01:27Yes.
01:28I was treated like a fisherman.
01:29What kind of fish did you aim for?
01:31I hope you can see it.
01:33I hope you can see it.
01:34I'm going to watch it on VTR.
01:36If you just watch it, it's okay, right?
01:38It's already been three years.
01:40Isn't it a fish we know?
01:41Of course, I know it.
01:43Motoguro?
01:45No, it's a sea bream.
01:47I hope you can see it.
01:53Good morning.
01:55I'm Ryota Takahashi, a TV Niigata Tokyo reporter.
01:58I came to Niigata Port at 2 a.m.
02:01It's still 2 a.m., but there are people who are working.
02:06I went to a fishing village for the first time last year.
02:09I was able to catch a lot of different kinds of fish.
02:13I served a luxurious seafood bowl to the three of them.
02:17The most I was able to catch was a useless red grouper.
02:22This year, I want the three of them to eat that fish.
02:29I want to catch it well.
02:32So this year, too.
02:35Thank you for your cooperation this year.
02:38Is it okay?
02:39Is it okay?
02:41Mr. Imura, a fisherman who helped us last year.
02:45Is it a red grouper?
02:46Yes, it's red.
02:48We don't have it.
02:49We don't have it.
02:51Thank you very much.
02:54This time, the three of them went to the beach.
02:59What kind of fish are you going to catch today?
03:01Today, I'm going to catch a fish called NIGISU, which is used for school lunch.
03:08If I'm lucky, I might be able to catch a red grouper.
03:14I see.
03:15You were right.
03:16Don't say that.
03:18This time, I'm going to catch a fish called NODOGURO, which is often called a white fish.
03:25This year, a brand called NODOGURO was born in Niigata.
03:30Niigata is also very excited.
03:33But.
03:35Is it easy to catch NODOGURO?
03:37How is the weather today?
03:39It's difficult.
03:40It's a little better now.
03:41But there is a forecast that it will rain again before noon.
03:46It's a one-time or two-time short-term game.
03:51It's a short-term game today.
03:53Will it be a revenge last year?
03:56Let's go to OUNABARA.
04:00Did you watch the program?
04:02I saw it.
04:03Thank you very much.
04:04I didn't expect to catch a red grouper.
04:08I didn't expect to catch a lot of red grouper.
04:10I didn't expect to catch a lot of red grouper.
04:13I saw the program on TV.
04:15I'm planning to come to your house to work next year.
04:20Are you serious?
04:21I'm glad to help you.
04:24Thank you very much.
04:25I saw the program.
04:26It's not a red grouper.
04:27It's not a red grouper.
04:28We are also working.
04:29That's right.
04:30I'm sorry.
04:33What kind of fish is a red grouper?
04:37Red grouper is not a fish that can be found at a fishing station.
04:40Red grouper is a fish that can be caught in large quantities.
04:46It's hard to find a red grouper at a fishing station.
04:50Red grouper is a fish that can be found at a fishing station.
04:57It's a one-time or two-time game.
04:59It's a one-time or two-time game.
05:01It's a precious fish.
05:03Have you ever eaten a red grouper?
05:04I'm sorry. I have eaten a red grouper.
05:05Are you serious?
05:06Who did you buy a red grouper for?
05:07I bought a red grouper at a sushi restaurant in the prefecture.
05:10Did you buy a red grouper for yourself?
05:11Yes.
05:12Did you buy a red grouper for yourself?
05:13I bought a red grouper for myself.
05:14Please buy a red grouper for me next time.
05:15No, no, no.
05:16I'm sorry.
05:17The boat left for SADOKI for two hours.
05:25What is the scenery they were waiting for?
05:32It's a little different from the last time.
05:35It's scary.
05:37Is the wave higher in the ocean?
05:40It depends on the wind, but the conditions are bad today.
05:44The conditions are bad?
05:46It's getting windy.
05:49If the conditions are bad, will it be difficult to catch fish?
05:52I have to avoid the waves and rocks on the boat.
05:58I think about the power of the wind and the power of the tide.
06:03I see.
06:04As time goes by, the sea becomes more rough.
06:08I think I'll get drunk just by looking at this.
06:10In this situation, finally.
06:15It's starting to net.
06:16It's dangerous.
06:17It's the first time.
06:20I hope I can catch fish.
06:22I hope so, too.
06:24The fish are going to sink.
06:28The fish are going to sink?
06:29The fish are going to sink in the morning.
06:34I'm going to check the reaction of the fish with a fish detector.
06:40I'm going to check the reaction of the fish with a fish detector.
06:42This is a fish.
06:45I see.
06:48I'm not sure.
06:50I'm going to check the fish with a fish detector.
06:53I'm going to check the fish with a fish detector.
06:57The fish are placed in a circle in the sea.
07:06Then, they are pulled up by a boat and fished.
07:10Fish tend to run deeper.
07:14The fish are placed in a circle in the sea.
07:17Then, they are pulled up by a boat and fished.
07:19Fish tend to run deeper.
07:21They can't do anything on their own.
07:23They are just fighting.
07:26What was he afraid of?
07:29Is it raining?
07:31It's raining.
07:33It's raining.
07:34This may be the first and last time.
07:38That's what I was going to do.
07:42I can't do it twice.
07:44They are going to catch fish in the sea.
07:48This is the first and last time.
07:52Will it be the same as last year?
07:55I got a bite.
08:09I got a bite.
08:10I got a bite.
08:11I got a bite.
08:12There are a lot of birds.
08:14I want to catch a fish.
08:15There are a lot of birds.
08:17I haven't caught a fish yet.
08:21I got a bite.
08:25It's a squid.
08:27There are a lot of squids.
08:30It's a high-class squid.
08:33From now on, it's a battle against time.
08:35Not only the freshness of the fish,
08:37but also the large number of fish caught in the net.
08:40The large number of fish caught in the net.
08:42It's a catfish.
08:44I'm going to catch it with a net.
08:46If there is a threeline grunt, catch it.
08:48I understand.
08:50From now on, it's a real battle.
08:53I'm going to catch a catfish.
08:58Amazing!
09:00It's melting so much!
09:05From now on, it's a battle against time.
09:08Not only the freshness of the fish,
09:10but also the number of fish caught in the net
09:12and the number of fish caught in the net.
09:14It's a side-by-side fishing.
09:16Now, scoop it with a net.
09:18If there is a blackthroat seaperch, pick it up.
09:20Yes, I got it.
09:22From now on, it's a real battle.
09:24What does the blackthroat seaperch look like in the net?
09:28The jumper is blue.
09:30I got it!
09:32Wow!
09:34It's gone.
09:36It's gone.
09:38It's gone.
09:40It's a pity.
09:42The first scoop was only two fish.
09:44What about the second scoop?
09:46I got it!
09:48Put it in here.
09:50It's in front of me.
09:52It's in front of me.
09:54I got it!
09:56It's a blackthroat seaperch.
09:58It's gone.
10:00It's amazing.
10:02I got a blackthroat seaperch.
10:04It's amazing.
10:06Recently, the number of blackthroat seaperch
10:08has increased from three to five fish a day.
10:10What a day!
10:12It's in front of me.
10:14It's big.
10:16It's in front of me.
10:18It's in front of me.
10:20He caught a blackthroat seaperch.
10:22He caught a blackthroat seaperch in the net.
10:24It's in front of me.
10:26I got another one.
10:28It's rare to catch a fish of this size now.
10:30It's rare.
10:32Takahashi has it.
10:34Thank you very much.
10:36I got it.
10:38I didn't do anything.
10:40After that...
10:44What was that?
10:46It's a blackthroat seaperch.
10:48It's big.
10:50It's big.
10:52He caught a fish of this size.
10:56It's a blackthroat seaperch.
10:58It's a big fish.
11:00It's big.
11:02It's big.
11:04It's a big fish.
11:06Why?
11:08I'll work from tomorrow.
11:12As a result,
11:14the number of blackthroat seaperch
11:16has increased.
11:18In addition,
11:20he caught an anglerfish.
11:22He is a person
11:24who is suitable for reviving
11:26the previous disgrace.
11:28I think I caught a lot of blackthroat seaperch.
11:30What do you think?
11:32If I can catch that much at this time,
11:34it's enough.
11:36I have it.
11:38Thank you very much.
11:40Thank you very much.
11:42Everyone in the studio,
11:44please look forward to the next dish.
11:46It's amazing.
11:48Let's eat.
11:50Let's eat.
11:52Let's eat.
11:54It's big.
11:56If you eat it in Tokyo,
11:58it's very expensive.
12:02It's delicious.
12:04It's sweet.
12:06What is this?
12:08It's the fat around the skin.
12:10It's good.
12:12It's delicious.
12:14It was hard work.
12:16It's hard to feel the hard work.
12:20The shooting was over soon.
12:22It took about 6 hours.
12:26I was happy.
12:28I was happy.
12:30I don't feel grateful.
12:36Next is Shinran.
12:38Please introduce yourself.
12:40I'm Tokio.
12:42How old are you?
12:44This is my second year.
12:46I'm a university student.
12:48I'm 26 years old.
12:50Did you study something?
12:52I studied artificial blood vessels.
12:54Blood vessels?
12:56You studied blood vessels?
12:58I think it's the same.
13:00There are still a lot of blood vessels on TV.
13:02When it comes to blood vessels,
13:04it's different.
13:06The image of Niigata
13:08and other prefectures
13:10is, of course,
13:12the best rice in the country.
13:14It's the best rice.
13:16However,
13:18the people of Niigata know
13:20that our prefecture is
13:22a great kingdom of ramen.
13:24Every year,
13:26the city of Niigata
13:28ranks first in annual consumption
13:30with the neighboring city of Yamagata.
13:32There are Shoga soy sauce ramen
13:34and Tsubame sanjo soy oil ramen.
13:36There are even ancient ramen
13:38scattered all over the prefecture.
13:40And there is a ramen
13:42that everyone in the local area knows.
13:44It's the sixth ramen.
13:46It's a cup of ramen
13:48that expands the power of Niigata.
13:50This time, we're going to investigate such a cup of ramen.
13:52I'm from Yamagata.
13:54I think I'm competing for consumption.
13:56My body and mind
13:58are already in Niigata.
14:00I'd like to find a new ramen
14:02and re-dye it in Niigata.
14:06The sixth ramen
14:08is recommended by Mr. Katayama,
14:10who has a career as the editor-in-chief
14:12at Town Information in Niigata.
14:14The number of ramen
14:16he's eaten so far
14:18is 5,000 times.
14:20He's a master of ramen.
14:22What's the first cup of ramen?
14:24It's a thick soup
14:26using only pork bone.
14:28It's thick soup
14:30and chewy noodles.
14:32It's very common in
14:34Joetsu and Myokoshi.
14:36There are about 20 shops
14:38that sell it.
14:40Personally,
14:42it's called Joetsu Myoko Tonkotsu Ramen.
14:44I think it's good
14:46to be recognized
14:48as a local ramen.
14:50I think it's a taste
14:52that the locals
14:54are familiar with.
14:56Joetsu Myoko Tonkotsu Ramen
14:58is an original ramen shop
15:00with a large serving of ramen.
15:02Even on weekdays,
15:04it's very popular
15:06as soon as it opens.
15:08What do the customers think
15:10about the ramen?
15:12It's a nostalgic taste
15:14of Joetsu.
15:16My parents brought me here
15:18when I was a kid.
15:20It's thick,
15:22but it's smooth.
15:24Thank you for waiting.
15:28I'm really looking forward to it.
15:30It looks delicious.
15:34I thought it would be whiter.
15:36I think this simple ramen
15:38with green onions,
15:40pork bone, and noodles
15:42is Joetsu Myoko Tonkotsu Ramen.
15:44The biggest feature
15:46of this ramen
15:48is this soup.
15:50Soup
15:54I can feel the tonkotsu.
15:56But it's not just tonkotsu.
15:58Tonkotsu is tonkotsu,
16:00but the ingredients
16:02are mainly pork.
16:04We boil it for about
16:0616 hours.
16:08We suppress
16:10the smell of tonkotsu.
16:12We also make the soup
16:14slowly.
16:16While leaving the taste,
16:18we remove the smell
16:20of tonkotsu.
16:22This is the secret
16:24that has been kept
16:26for 73 years.
16:28The noodles are medium-thick
16:30and thin.
16:32We've been selling ramen
16:34since 1966.
16:36That's why we're
16:38famous now.
16:40It looks delicious.
16:42Actually,
16:44among the big fans,
16:46this is the one.
16:48Joetsu Myoko?
16:50When I came to the restaurant,
16:52I saw a picture of HIKAKIN.
16:54I see.
16:56It's HIKAKIN's hometown.
16:58I see.
17:00I've been coming here
17:02since I was a kid.
17:04The soup is
17:06frozen.
17:08It's called frozen ramen.
17:10You can eat it anytime.
17:12I hope you enjoy it.
17:14I've seen your videos on YouTube.
17:16I love your videos.
17:18I want to be a member
17:20of the sixth ramen club.
17:22Of course.
17:24I hope I can join
17:26the sixth ramen club
17:28in Niigata.
17:30It looks delicious.
17:32The sixth ramen club
17:34Mabo noodles
17:36Mabo noodles are
17:38a menu that
17:40Chinese restaurants
17:42put Mabo tofu on
17:44the hot ramen.
17:46Mabo tofu itself
17:48has a light taste.
17:50Mabo tofu has a strong flavor
17:52of pepper and spiciness.
17:54I've heard of it.
17:56You can put cheese
17:58or lard in Mabo tofu.
18:00It's rich in flavor.
18:02Can I try it?
18:04No, you can't.
18:06I see.
18:08Thank you for waiting.
18:12It looks delicious.
18:14It has a lot of lard.
18:16It has a lot of cheese.
18:18Is it soup stock?
18:20Yes, it is.
18:22The order rate is
18:24more than 80%.
18:26The noodles are 1.5 times
18:28of normal ramen.
18:30It's full of Mabo tofu.
18:32It's full of Mabo tofu.
18:34It's near
18:36Make Interchange,
18:38a Japanese-style tonkotsu restaurant
18:40in Tamaraya.
18:42There are various menus
18:44on the Family Server.
18:46Among them,
18:48Seabra Mabo noodles
18:50has won many awards
18:52such as magazine.
18:54I'd like to try it.
18:56I'd like to try Seabra Mabo noodles.
18:58Seabra Mabo noodles
19:00goes well with soup stock.
19:02It goes well with noodles.
19:04It's rich in oil.
19:06It goes well with noodles.
19:08If you want to eat Mabo noodles,
19:10you should come here.
19:12You can eat Mabo noodles
19:14from the bottom.
19:16You can eat Mabo noodles
19:18without soup.
19:20You can eat Mabo noodles
19:22without soup.
19:30Mabo noodles are spicy
19:32and good.
19:34It goes well with cheese.
19:36It's really good.
19:38The soup is tonkotsu,
19:40but it has the smell of tonkotsu
19:42and spiciness.
19:44The cheese makes it mild.
19:46It's like one more bite.
19:48Is Mabo spicy?
19:50It's not too spicy.
19:52It's just right.
19:54It's just right.
19:56It's good to make it mild
19:58with various toppings.
20:00It's good to add
20:02pepper and chili oil
20:04to make it more stimulating.
20:06Because it's Mabo tofu,
20:08you won't lose
20:10the deliciousness
20:12no matter what you put in it.
20:14It's the third one
20:16after Todai Ramen.
20:18I want Mabo noodles
20:20to be included in it.
20:22That's right.
20:24If it's in Niigata,
20:26it's Mabo noodles.
20:28I want it to be like that.
20:34In Niigata,
20:36there are a lot of people
20:38who like ramen.
20:40It's a ramen with
20:42a lot of shrimp
20:44from Yokosawa's
20:46Hitoegawa area.
20:48The taste of the soup
20:50changes while
20:52the paste melts.
20:54It's really good.
20:56In Minamiguchi, Niigata,
20:58you can find this restaurant
21:00at Keyakidori at night.
21:02It's called Gyoza Sakaba Tamariya.
21:04From grilled gyoza to
21:06boiled gyoza,
21:08it's a restaurant that
21:10mainly serves gyoza.
21:12Among them,
21:14this is the menu.
21:16It's a ramen
21:18called Nanban Ebi Ramen.
21:20I can smell
21:22the shrimp.
21:24Even though it's an izakaya,
21:26if you're going to make it,
21:28don't compromise.
21:30I want to make a unique ramen.
21:32I was born with that thought.
21:34What's the
21:36best feature?
21:38What is this?
21:40It's Nanban Ebi paste.
21:42You can eat it for sashimi.
21:44It's a whole shrimp.
21:46It's a paste.
21:48It's cooked at low temperature.
21:50It's made with sesame oil.
21:52With the leftover shrimp,
21:54you can make a paste
21:56with the whole skin.
21:58It's a Nanban Ebi paste.
22:00Itoigawa's Nanban Ebi
22:02is cooked without leaving anything.
22:04It's a secret shrimp paste.
22:06The umami is condensed.
22:08This paste
22:10can be melted into the soup.
22:18It's a lot of shrimp.
22:20Thank you for the ramen.
22:24I went to the fishing port.
22:26They showed me the place.
22:28They gave you a tour.
22:30Yes.
22:32It's a ramen specializing
22:34in selling Niigata.
22:36Most of the ingredients
22:38are from Niigata.
22:40The eggs are 5,000 yen.
22:42The char siu is from Iwafune.
22:44It's made in Niigata.
22:46Yes.
22:48Some customers
22:50came to eat the ramen.
22:52They came to eat the ramen.
22:54I'm grateful.
22:56I think it's delicious.
22:58I think it's worth
23:00waiting for the ramen.
23:02I've never been so lucky.
23:04I've never eaten
23:06three times as much ramen.
23:08I want to eat it.
23:10He's talking about the ramen.
23:12He said it's a frozen soup.
23:14This is Takamo.
23:16That's right.
23:18It's hard to say in the second year.
23:20I'm looking forward to the next time.
23:22I'm looking forward to the next time.
23:26Next is Mr. Oshima.
23:28I'm Yusuke Oshima.
23:30Nice to meet you.
23:32Mr. Oshima,
23:34last year,
23:36you went out to the mountains
23:38and caught mushrooms.
23:40I remember that.
23:42You caught mushrooms.
23:44What do you recommend about Sado?
23:46Sado?
23:48I'm curious.
23:52This July,
23:54Sado Kinzan
23:56was registered as a World Heritage Site.
23:58It is also
24:00a hot topic
24:02in Japan and abroad.
24:04There are still many charms
24:06that the people of Japan don't know.
24:08This time,
24:10we will tell you the charms
24:12of Sado.
24:14First of all,
24:16what is the classic
24:18among the latest hotels?
24:22Hostel Perch
24:24was opened 6 years ago.
24:26It is a guest house
24:28that renovated
24:30a 70-year-old inn.
24:32It's a nice room,
24:34but how much is it?
24:36There are various types of accommodation
24:38in our facility.
24:40If it's a one-bedroom type,
24:42it's 4,000 yen.
24:44If it's a private type,
24:46it's 10,000 yen.
24:48There is a cafe bar
24:50where you can enjoy
24:52a soft drink made of
24:54craft beer and Sado's fruits.
24:56In addition,
24:58there is a co-working space
25:00where you can share
25:02the office environment.
25:04This is a place
25:06that everyone knows
25:08I understand
25:10that it's a nice inn,
25:12but what is the classic
25:14among the latest hotels?
25:16The answer is
25:18in the back of the dormitory.
25:20Here it is.
25:22What is this?
25:24This is a inn
25:26that was built during the Meiji period.
25:28It became a hot topic
25:30when it was built.
25:32Did you build it inside the inn?
25:34Yes, inside the inn.
25:36The answer is
25:38a guest house
25:40with an inn inside the facility.
25:42What is the thing
25:44that was built
25:46inside the inn?
25:48Here it is.
25:50What is this door?
25:52It's hot.
25:54It's a sauna.
25:58The inn was improved
26:00during the Meiji period.
26:02It's called a sauna.
26:04It's a full-scale
26:06electric stove.
26:08The highest temperature
26:10is over 120 degrees.
26:12You can enjoy
26:14a high-temperature sauna.
26:16It's my first time
26:18to come to a place
26:20where a sauna was built
26:22after changing an old one.
26:24It's a sauna
26:26with a tree
26:28inside the inn,
26:30so it has a good heat retention.
26:32You can use it
26:34not only as a guest house,
26:36but also as a sauna.
26:38It's a favorite place
26:40for many locals.
26:42After entering the sauna,
26:44of course...
26:54It's very cold.
26:56It's a spring water
26:58coming out of the inn.
27:00The heat retention of the sauna
27:02is to eliminate the energy
27:04from waste materials
27:06and preservatives.
27:08The next place is
27:10a great person
27:12who didn't realize
27:14his great potential.
27:16He is
27:18Mr. Aikawa,
27:20a local hairdresser.
27:24It's the same.
27:26There are three people
27:28in this room.
27:30That's right.
27:32This relaxed woman
27:34is Mr. Minami Sato,
27:36the owner of a great talent
27:38created by Mr. Sado.
27:40After growing his skills
27:42in a hair salon in Kanto Prefecture,
27:44he went to London
27:46to study as a hairdresser.
27:48He is a famous hairdresser
27:50all over the world.
27:52Now, he has a hair salon
27:54in his hometown, Sado.
27:56He is a popular hairdresser
27:58who can handle many customers.
28:00Depending on the person
28:02I get my hair cut,
28:04I tend to forget about it.
28:06But Mr. Minami
28:08doesn't care about it.
28:10It's kind of embarrassing,
28:12but I'm happy.
28:14I'm very proud of you.
28:18He is a famous hairdresser
28:20in his hometown.
28:22Let's go!
28:24Mr. Minami's greatness
28:26is not here.
28:28She is actually...
28:30What?
28:32So cool!
28:54He is a famous hairdresser
28:56in his hometown.
28:58Let's go!
29:00Mr. Minami's greatness
29:02is not here.
29:04She is actually...
29:08What?
29:10So cool!
29:12Amazing...
29:14Mr. Sato,
29:16what are you doing?
29:18I'm doing my nails.
29:20You nailed your nails?
29:22What are you doing right now?
29:24I'm practicing powerlifting.
29:28Her true identity is a powerlifting athlete with a relaxed personality.
29:36Her strength is not limited to Japan.
29:39At the Asian Championships held in Malaysia last year,
29:42she won a gold medal with a weight of 84 kg.
29:48During this competition, she set a new record in Japan.
29:52She is a rising star of the powerlifting world.
29:58Why did you decide to start powerlifting?
30:02I went to the gym for my diet.
30:07But the owner, Mr. Yoshida,
30:10made me do powerlifting.
30:17Powerlifting is something you do before you know it.
30:21Powerlifting is the basis of muscle training.
30:27It's a sport that everyone does,
30:29so I decided to do it before I knew it.
30:33Did you notice that the owner made you do it?
30:37What kind of question is that?
30:38I thought it was a little strange.
30:41What is powerlifting?
30:43It's a bench press that lifts a barbell up.
30:48It's a squat that rises from a squat.
30:53It's a deadlift that lifts a barbell from the floor.
30:57She is a sportswoman who competes for the total weight of these three events.
31:01She is mistaken for dieting without realizing her potential.
31:06As a result of the first official match,
31:10she won by a record close to the Japanese record.
31:16What does the trainer Yoshida think about her ability?
31:21There are two big points.
31:24The first is her physical ability.
31:28She has the ability to make her body bigger.
31:32I think she is the most talented woman in Japan.
31:37The other is that she can concentrate on one point without worrying about other people's eyes.
31:44I want her to aim for a higher level.
31:48I want her to be the best powerlifter in the world.
31:55This is a gourmet food.
31:57It's a new delicacy that goes against the concept of common sense.
32:02Sado is rich in nature, so it's easy to eat.
32:07Among them, Sado is the best in Japan.
32:14It's a delicacy that you can't know if you use the fish caught in Sado.
32:19Is there such a mosaic?
32:25It's a little moist.
32:28It tastes like smoked fish.
32:32What kind of fish is this?
32:34This is a fish called raw ham.
32:37It's a raw ham.
32:39It has a good texture and smells good.
32:43It's like a raw ham.
32:46It's a fish called raw ham that has been developed over three years.
32:52It's a fish that doesn't stick to the fixed concept of ham.
32:57It's a fish called raw ham that's been raised in the Sado.
33:05It's been aged at a low temperature for about 20 degrees for an hour.
33:09It's a fish that's been aged at a low temperature for about 20 degrees for an hour.
33:18Tuna, sea bream, flounder, etc. are the fish that everyone knows well.
33:24There's a rare fish in it.
33:31It's a little softer than the last one.
33:34It's a little softer than the last one.
33:39That's a sea raw ham.
33:42It's a big fish that's about two meters long.
33:45It looks like an alien's head, but it tastes good.
33:51It's a high-class fish called Mahima in Hawaii.
33:57Sea raw ham is a popular product at work.
34:03It's a rare raw ham in the world.
34:06We've prepared it for you in the studio.
34:09Everyone, please give us your impressions.
34:14What does it taste like?
34:17It looks pretty good.
34:19It's delicious.
34:23It's delicious.
34:24What is this?
34:26It's really good.
34:27It's different from the texture.
34:28It's not fish, it's real ham.
34:30It's the texture of ham.
34:32It's like a mixture of dried fish and smoked fish.
34:35It's delicious.
34:39I'm curious about SADO's ham.
34:46I'm curious about SADO's ham.
34:49What is it?
34:51I'm curious about SADO's ham.
34:56If you're curious about the details of the washing machine, please bring it up.
35:04I'll bring it up.
35:06I'll bring it up.
35:09Next is TAKEDA.
35:12I'm MIE TAKEDA, and I'm in my second and third years.
35:14Nice to meet you.
35:15Nice to meet you.
35:16I've been on this show with TAKEDA for a year.
35:21I'm glad I didn't quit every year.
35:24TAKEDA is the worst.
35:26I don't like it.
35:29Is your workplace in Niigata?
35:32It's in Tokyo.
35:35Let's go back to Niigata.
35:38I'm getting used to it.
35:39I'm getting used to it.
35:41This is a series of people who are familiar with this program.
35:45This is a series of people who are familiar with this program.
35:49I'm scared.
35:50I'm really scared.
35:53If you fall, it's over.
35:55It's over.
35:56It's over.
35:58It feels so good.
36:01It was worth the effort.
36:04Who are you aiming for this time?
36:08I've come to the foot of Naeba Mountain.
36:11I've come to the foot of Naeba Mountain.
36:12I've come to the foot of Naeba Mountain.
36:13I've come to the foot of Naeba Mountain.
36:15It's a ski resort.
36:17There is a hot spring called Akai Onsen.
36:19I'm going to aim for Akai Onsen this time.
36:24Naeba Mountain is a beautiful place with a lot of natural resources.
36:32This time, we aim for the top of Kiyotsugawa.
36:36We will be healed by the sound of the stream.
36:39We will be healed by the sound of the stream.
36:41It's a nice place.
36:43The distance to walk is more than twice that of last year.
36:46It's a 4.5km walk.
36:49The guide who will climb with us is...
36:53Hello, I'm Nagai.
36:55I look forward to working with you today.
36:57I look forward to working with you.
36:58Nagai Jun is a certified guide of the Japanese Mountain Guide Association.
37:03He is active as a mountaineering guide based in Yuzawa-mochi, Niigata Prefecture.
37:09With a strong guide who knows Naeba Mountain well,
37:12we will aim for Akai Onsen.
37:18The river is amazing.
37:20This is one of the three major valleys in Japan.
37:23This is called Kiyotsugawa.
37:25In spring, the amount of water increases due to the melting of snow and the rainy season.
37:29This is one of the three major valleys in Japan.
37:32The secret to trekking is not to work hard.
37:37Hiking to go to the hot spring.
37:40If you want to go to that mountain while walking in nature,
37:44you may want to work a little harder.
37:47If you want to work hard, you should work hard.
37:50If you feel good at that time, you should work hard.
37:54Last time, Mr. Takeda had a little more complaints than the last time.
38:00I can't say anything interesting.
38:03I can't think of anything interesting.
38:08I'm tired.
38:10However, this time...
38:13I tied my hair properly for the third time.
38:18I can't tell Mr. Yokosawa that I can't see.
38:22I don't want him to say that.
38:24I don't want Mr. Takeda to say,
38:26I don't want Mr. Takeda to say.
38:29On the way, flowers are blooming.
38:34Flowers are blooming at the end of this season.
38:37There are still flowers that are in full bloom.
38:41There is also a convenient app that teaches you the type of flowers.
38:46Can you eat it?
38:47I don't think there are many people who can eat it.
38:51I'm hungry.
38:54He smiles more than usual.
38:57He walks step by step.
39:01I've been walking a lot, so let's take a break.
39:05There is also a stone that is easy to sit on.
39:07If you walk at the pace of the customer, you won't get tired at all.
39:11How much do you walk now?
39:14It's about three times faster.
39:16If you think you have to keep up,
39:20you may get tired before the guide notices.
39:24I think you should take a break as soon as possible.
39:26He is kind.
39:28I think I made a mistake in my daily walk.
39:30If you think you're a little tired, you should get up.
39:34You should take a break as soon as possible.
39:39From here on, it's a steep climb.
39:43With the advice of Tsurasa and Nagai,
39:46Takeda-san is getting better little by little.
39:51It's pretty steep.
39:53That's right.
39:58Are you still on this road?
40:00I just started.
40:02I made a mistake in my daily walk, so let's take a break.
40:06Hello.
40:09Are you still on this road?
40:11I just started.
40:13Some people said they didn't want to continue.
40:15I heard that.
40:17It's worth going, so please do your best.
40:19Thank you very much.
40:21The gals are getting tired.
40:23The gals are getting tired.
40:25While being encouraged by the climbers,
40:27there is only one kilometer left to the red hot spring.
40:31Both physical strength and physical strength are approaching their limits,
40:35but the last hurdle is waiting for them from here.
40:40It's dangerous.
40:42I'm scared.
40:47Both physical strength and physical strength are approaching their limits,
40:51but the last hurdle is waiting for them from here.
40:55Can you go down?
40:57I can't.
40:59I can't grab my hands and feet.
41:01I'm scared.
41:03Go up.
41:05It's dangerous.
41:07I'm scared.
41:09I want to go home.
41:11One step is dangerous.
41:13Take your time.
41:15I want to go home.
41:17There is no smile that looks fun while looking at the flowers.
41:24And 4 hours from the starting point.
41:28Finally.
41:30Have we arrived?
41:32We have arrived at the starting point.
41:34We did our best.
41:36I'm so relieved.
41:40It's a great river.
41:42It's a great river.
41:44It's well-maintained.
41:46I can see the hot spring.
41:48It's a red hot spring.
41:50Just because it's a red hot spring,
41:52the water is mixed with iron.
41:54Is that it?
41:56We came here for this.
41:59This place is the target location.
42:02It's a hot spring that everyone knows.
42:05The Red Hot Spring.
42:07It's the highest mountain in Kiyochi.
42:09I'm healed by the sound of cooling while looking at the beautiful scenery.
42:12The view of the Hito-O in the mountains is spreading out.
42:19This is the hot spring.
42:21Yamaguchi-Kan is in charge of managing the hot spring.
42:26We decided to go and listen to a detailed story.
42:31We have a lot of iron in our house.
42:34Iron?
42:35Yes.
42:36The iron is colorless and transparent.
42:38But after half a day, it turns red.
42:42I think that's where the iron comes from.
42:44In the 30th year of the Meiji period,
42:46people from Niigata,
42:50and many other places in Japan,
42:54have been fishing for a long time.
43:00What is the temperature of the famous island with a long history?
43:04It's warm.
43:05Wait a minute.
43:06Oh, my God.
43:09It's the best.
43:11How many degrees is it?
43:14It's been 4 hours.
43:15What's the temperature?
43:17It's about 38 degrees.
43:21It's a little hot in the back.
43:27In fact, there are two other hot springs,
43:31and three types of open-air baths in total.
43:35The scenery you can see from each place
43:38will heal your tired body.
43:42That's why I can't stop filming people.
43:48That's what I feel.
43:51Usually, this is the end.
43:54But this time, there's one more reward.
43:58Reward?
43:59What do you mean?
44:12Usually, this is the end.
44:16But this time, there's one more reward.
44:22There are many delicious dishes in front of me.
44:26It looks delicious.
44:27I'm so hungry.
44:29I love tempura.
44:31I'll eat tempura first.
44:38It's delicious.
44:40This is also crispy.
44:42The okra is also very firm and delicious.
44:46And the most shocking thing is...
44:54The rice is delicious.
44:57Oh, my God.
44:59The sweetness of the rice comes out when I bite it.
45:05Is it Onoma rice?
45:07What if it's not Onoma rice?
45:10The rice is delicious.
45:12The dishes are changed every time by the owner.
45:15It's just a whim of the owner.
45:18Each dish uses a lot of Niigata prefecture's produce.
45:22You can enjoy seasonal fruits.
45:26It's a 4.5-kilometer-long climb.
45:30When it's over, it's a trip that heals everything.
45:35It's the best.
45:39It's a muscle pain.
45:43What was it?
45:44I'll check my pulse.
45:46I want to see it.
45:47As you can see, I don't have electricity.
45:51I can't get a signal.
45:53It's 8 o'clock in the evening.
45:54I'll go to bed.
45:55Thank you for your hard work.
45:56Good night.
46:00I'm tired.
46:03As expected of Fukunosen.
46:05It's the first time to show my face without makeup.
46:07It's a famous saying.
46:09It was said by an idol or a super actress.
46:12I feel a sense of stability.
46:15On the contrary, I don't feel fresh.
46:18Nakamura-kun doesn't cry, either.
46:21Next year, I want to go on a shoot with Mr. Takeda.
46:25I want to climb a mountain while fighting with him.
46:29Don't miss this program on TVer.