朝メシまで。2025年1月1日 朝から大行列＆伝統食材！《正月の謎》 調査SP
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TVTranscript
00:00The year 2025 has finally begun.
00:05In order for us to have a prosperous new year,
00:10there were people who worked hand in hand.
00:17Happy New Year, everyone!
00:21Happy New Year!
00:25It's 4 a.m. in the morning.
00:27They are in a mountain road in Mie Prefecture.
00:31Wow, there are so many people.
00:34It's 4 a.m.
00:38They discover a mysterious line of people.
00:41There are so many people.
00:42It must be cold at this time of year.
00:45The line of people goes on forever.
00:50Wow!
00:53That's amazing.
00:55There are more than 200 people.
01:00There are 290 people in total.
01:04Hello.
01:05Are you from Hachioji, Tokyo?
01:07No, I'm from Fukuoka.
01:09Fukuoka?
01:10I've been living here for over 10 years.
01:12I'm sorry.
01:14Yes, this is the place.
01:18More than 300,000 people come here every year.
01:24This is the Ise Shrine, which is called Oise-san.
01:29There are so many people.
01:31One of the reasons why people come here is...
01:36Wow!
01:38It's a dragonfly.
01:39It's beautiful.
01:41It's the first time to see it from the inside of the shrine.
01:46It's perfect for a bird.
01:49Do you know that every first day of the month,
01:52people come to visit the Ise Shrine?
01:55Do you know that there is a special item?
02:00To find it,
02:03they have to go through a long line of people.
02:07Many people come to visit the Ise Shrine
02:10after they taste it.
02:16The special item is
02:19five minutes' walk from the entrance of the Ise Shrine.
02:23Five minutes' walk from the entrance of the Ise Shrine?
02:26I wonder what it is.
02:27This is the restaurant.
02:30It's a popular sushi restaurant in Kushino, Okageyoko-cho.
02:36It's a famous restaurant that inherits the tradition from the Edo period.
02:41It's a popular sushi restaurant that inherits the tradition from the Edo period.
02:47Every first day of the month, people come here.
02:49The taste changes every month.
02:51The taste changes?
02:53It's a must-try dish.
02:57You can only eat it every first day of the month.
03:02It's a long line.
03:04I'm sorry.
03:09I'm sorry.
03:15It's good.
03:20It's good.
03:21The first bite warms me up.
03:24It's really good.
03:26I want to eat this and do my best this month.
03:30I'm satisfied even though I've been waiting for a long time.
03:35You can only eat it every first day of the month.
03:38I'm going to eat okayu.
03:40Yes, okayu.
03:43I'm curious.
03:45Isn't it amazing that there is a long line for okayu?
03:48It is.
03:50Good morning.
03:54Wow, look at that pot.
03:56As a chef in Ise, I inherited the culture of hospitality.
04:01What kind of okayu is this?
04:09And how much is it?
04:15I asked a chef who has been preserving the tradition of Ise.
04:22I'm going to go.
04:26Where is he going at midnight?
04:31I'm going to the restaurant.
04:35I found a surprising fact there.
04:38It's a restaurant.
04:39I didn't know there was such a thing.
04:42I, YOKIMIKO, will narrate the story.
04:46I always go to Yoyogi-Hachimangu for the first time.
04:50YOYOGI-HACHIMANGU
04:51YOYOGI-HACHIMANGU
04:53It's 2 o'clock.
04:56YOYOGI-HACHIMANGU
04:59Good evening.
05:01My name is Masaya Chihara.
05:03Chihara-san.
05:04I think it's a little difficult today.
05:06The preparation for midnight starts.
05:10Let's do our best.
05:12That's right.
05:30Look at the size of this omelet.
05:34It's big.
05:42It's fluffy.
05:50It's delicious.
05:52It's like this.
05:55It's beautiful.
05:57It's like this.
06:03The first one was completed in no time.
06:06That's amazing.
06:08The second one was completed in no time.
06:22I think I can make more than 50.
06:26There are about 600 customers who visit the restaurant on the first day of each month.
06:32You look happy.
06:34The main course is of course okay.
06:37You don't have to prepare all the ingredients until the restaurant opens at 4.45.
06:48He is particular about the soup stock mixed with eggs.
06:52He uses thick-sliced bonito flakes.
06:56It's hot.
06:58It's thick.
07:00By slicing it thickly, you can get a soup stock that is richer than ordinary ones.
07:07He uses thick-sliced bonito flakes.
07:11That's amazing.
07:14It's fluffy and has a rich soup stock.
07:20After that, he continues to cook the soup stock mixed with eggs.
07:24But he doesn't touch the soup stock yet.
07:29At that time, outside the restaurant...
07:34No way.
07:37No way.
07:38That's right.
07:39You're kidding.
07:40He's just passing by.
07:43Do you line up?
07:44I line up like this.
07:53Why do you line up so early?
07:55It's a ritual.
07:57There are times when I can't eat it.
08:01It's a custom for us to come here and pray.
08:12Ise Jingu has attracted many worshippers since the Edo period.
08:18Many people from far away came to meet Ise Mairi for the first time in their lives.
08:27Especially among Ise Mairi...
08:31My mother always cooks Aseki-han on the first day.
08:35The first day is a special day.
08:38So, I'm not as happy as I am now when I visit Ise Mairi on the first day.
08:44What is Ise Mairi on the first day?
08:51What's more...
08:52It's coming.
08:54I'm sure you've heard about it today.
08:59It's not just about the New Year, but also about the mystery of the traditional food that supports the table in Japan.
09:10Ise Jingu has attracted many worshippers since the Edo period.
09:17Especially among Ise Mairi...
09:20I'm not as happy as I am now when I visit Ise Mairi on the first day.
09:25Ise Jingu has attracted many worshippers since the Edo period.
09:31Especially among Ise Mairi...
09:36Ise Jingu has attracted many worshippers since the Edo period.
09:43It's a tradition to welcome visitors from all over the country.
09:51It's a tradition to welcome visitors from all over the country.
09:55The sushi restaurant was founded in the Tempo era of the Edo period.
09:59The tradition has been going on since then.
10:02I've heard that travelers have been welcomed here since a long time ago.
10:08I've heard that travelers have been welcomed here since a long time ago.
10:11They're having breakfast here.
10:14Now, they are welcoming visitors every month with seasonal ingredients.
10:25Bamboo shoots.
10:27They eat seasonal food.
10:30Looks delicious.
10:32It's June.
10:35Oysters.
10:37That's good.
10:39Many people come to this sushi restaurant every month to eat oysters.
10:46Ganjutsu is the most popular festival in Ise Jingu.
10:53From New Year's Eve to Ganjutsu, you can worship at night.
11:00On New Year's Eve...
11:03Oka Garibi
11:06Oka Garibi is famous for Don Dobi.
11:11One, two, three, four, five, six, seven, eight.
11:27More than 300,000 people come here every March.
11:33So many people.
11:35Oka Garibi
11:38For the sake of such worshipers...
11:43It takes about 30 minutes to cook the rolled omelette.
11:50Look, it's in a good shape.
11:53It's fluffy.
11:54It's because we rolled it.
11:56It's fluffy.
12:04Next, the fish.
12:06They start to grill the fish.
12:11They use the left and right grills to grill the fish one by one.
12:17They grill it with a net.
12:20At this pace...
12:22They grill 500 to 600 fish.
12:25That's a lot.
12:26Some people prepare the fish beforehand.
12:28That's right.
12:29I'm sure they do.
12:31The fish they're grilling today is a local fish from Kamasu, Mie Prefecture.
12:40If it breaks, it's not good luck.
12:43I see.
12:44You can't worry about it.
12:45I see.
12:47As they grill the fish...
12:53How is it? Is it okay?
12:55It's good.
12:56It's good.
12:57He's complimenting you.
12:58You're getting better.
13:00Our job is to learn how to do it physically.
13:05We have to teach young people how to do it.
13:12It takes an hour and 45 minutes to get to the store.
13:18It's already this long at 3 a.m.
13:22Wow.
13:24I didn't think they'd be here at this hour.
13:26I'm surprised that they're already here.
13:29Now, they start preparing the fish they want to eat from the morning.
13:44This is the fish we caught yesterday.
13:46We're going to use it for today's breakfast.
13:49The amount of rice they use per day is...
13:5325 tablespoons.
13:58Of course, they're particular about the amount of rice they use.
14:03This is local rice. It's called meat-mai.
14:07It's a small grain of rice.
14:11The larger the grain, the more it gets burnt.
14:14I see.
14:15That's right.
14:16If you burn it, the texture gets worse.
14:19It only tastes like salt.
14:22The sweetness of the rice and the umami of the ingredients combine to make the perfect rice.
14:30What are the ingredients of this month that go well with the rice?
14:39It's December, so we're using pumpkin.
14:44Pumpkin.
14:47I've never eaten pumpkin before.
14:49Me neither.
14:52They cook six cups of rice in one go.
14:57How long does it take to cook?
15:01About four hours?
15:03It takes about four hours.
15:06It takes an hour to cook the rice.
15:09It's 3.45 am.
15:15Here we go.
15:16The pot is heating up.
15:22This is perfect for the opening.
15:26I'm looking forward to this.
15:30They want to eat it in a row.
15:32There's a secret to how they make it.
15:36It's a careful job.
15:44He's cutting it into small pieces.
15:54He's so delicate.
16:01That's good.
16:03It's smooth.
16:05I'm going to taste it.
16:08I'm going to taste it.
16:11Where are you going?
16:14What's going on?
16:18For some reason, he suddenly goes out of the restaurant.
16:23Where are you going?
16:24There's nothing open yet.
16:30Are the people in the line watching this?
16:33Where are you going?
16:36He came to a different line in Okage-Yokocho.
16:42Good morning.
16:44Good morning.
16:46Please wait a moment.
16:49What is he going to do here?
16:56For some reason, he suddenly goes out of the restaurant.
17:01Where are you going?
17:05Good morning.
17:06He came to another restaurant.
17:10How many are there?
17:11There are 330 people today.
17:13That's a lot.
17:15Let's increase the number.
17:18What is he going to do here?
17:29What's going on?
17:33This is good.
17:35It's good.
17:38What's more?
17:44Good morning.
17:46He came to another restaurant.
17:49Can you do it?
17:55That's good.
17:56Let's go with this.
17:58I'm the general manager of the restaurant.
18:05There are eight restaurants in Okage-Yokocho that serve the first menu.
18:11There are about 2,000 dishes on this day.
18:19Chihara is in charge of all the dishes.
18:26Is there such a pattern?
18:29I inherited the taste and tradition from my predecessor.
18:35I will pass it on to the next generation.
18:38I think it's my duty.
18:40I'm ready to carry it on my back.
18:43There are many hotels in Okage-Yokocho.
18:46I'm ready to carry it on my back.
18:49He checks the taste of all the restaurants and goes back to the sushi restaurant.
19:00From now on, he will finish the seafood he wants to eat.
19:08I wonder how much the pumpkin will fall apart.
19:1315 minutes before opening.
19:18It's beautiful, isn't it?
19:19It doesn't fall apart.
19:22That's true.
19:23It's good.
19:25Can you keep the shape like this?
19:26You can cut it with chopsticks.
19:29But it doesn't fall apart.
19:30That's an excellent adjustment.
19:34It's good.
19:36It's good.
19:37It's warm and delicious.
19:39It looks delicious.
19:41The traditional Ise-style Asagayu is ready.
19:46It's very simple.
19:48I wonder if it's different.
19:58The Asagayu is ready to be rolled.
20:01It's good to be rolled.
20:05This is the final touch.
20:08Meanwhile, the queue continues to grow.
20:13It's amazing.
20:19Wait a minute.
20:20There are 290 people in front of the restaurant.
20:23290 people.
20:25That's amazing.
20:27And finally...
20:29Finally, it's time to eat.
20:31Thank you for waiting.
20:36Thank you for waiting.
20:38Thank you for waiting.
20:39The Asagayu is ready.
20:42Thank you for waiting.
20:43I'm glad.
20:44You were the first one to get in.
20:45I was the first one to get in.
20:48Everyone got in safely.
20:51Everyone got along.
20:53Everyone is so kind.
20:56Everyone got in safely.
21:00Thank you for waiting.
21:02Thank you for waiting.
21:03Thank you for waiting.
21:05Thank you for waiting.
21:06Thank you for waiting.
21:07Thank you for waiting.
21:08I'm glad.
21:13It's good.
21:16It's good.
21:17It's good.
21:22It's good.
21:25The Asagayu is ready to be eaten from 4 a.m.
21:29The Asagayu is ready to be eaten from 4 a.m.
21:33It's good.
21:34It's good.
21:35It looks good.
21:36It looks good.
21:38The Asagayu uses a lot of seasonal ingredients.
21:43It looks good.
21:44This is the best Tamagoyaki.
21:48In addition to the Asagayu,
21:50the Asagayu with dried fish and rolled omelet is...
21:55How much is it?
21:59It's 8,000 yen.
22:01I thought it would be around 2,000 yen.
22:03It's special.
22:05Especially, the Asagayu with dried fish and rolled omelet is the best.
22:09It's only 800 yen?
22:10It was my first time eating Asagayu with dried fish and rolled omelet.
22:12I didn't expect it to be this good.
22:15I think the great amount of salt is the best part of Sushi Kei.
22:23In no time at all.
22:26It's 600 yen.
22:27600 yen.
22:30It's amazing.
22:37Good morning.
22:38The amount of Asagayu is filled in an instant.
22:42The Asagayu is replenished many times to sell as if it were flying.
22:52How many times have you replenished Asagayu?
22:55I don't know exactly, but I think it's more than half.
23:00That's right.
23:02No matter how many times I cook it.
23:05How is it?
23:07It's good.
23:10Is that all?
23:11Is that all?
23:13Yes.
23:15While checking the progress of all dishes,
23:18they cook and serve at the same time.
23:24The queue continues from the opening.
23:28That's amazing.
23:29All the time?
23:36This is the last one.
23:38The last one.
23:49I'm relieved.
23:51It's over.
23:52It's over.
23:54The battle is over.
23:55It's over.
23:57At 7.10 in the morning,
23:59the supply of Asagayu is over.
24:02It's over.
24:05Now, the kitchen staff will have breakfast together.
24:10Breakfast.
24:12Are you hungry?
24:13I'm hungry.
24:15I'm hungry.
24:18It's finally breakfast.
24:22Here we go.
24:25I can feel their enthusiasm.
24:29Breakfast is ready.
24:35Thank you for the meal.
24:37Thank you for the meal.
24:38Thank you for the meal.
24:39Thank you for the meal.
24:46Is it good?
24:47Yes, it's good.
24:48It's good.
24:50You're chewing it.
24:52You're chewing it.
24:54While preserving the traditional taste,
24:56I want young people to realize the culture of hospitality
24:59as the generation changes.
25:02That's why I teach them every day.
25:06I grew up in this town.
25:09I love Ise.
25:10I love Ise.
25:11I love Ise.
25:12I love Ise.
25:13I love Ise.
25:14I love Ise.
25:15I love Ise.
25:16I love Ise.
25:17Welcoming Ise people and offer Offering of offers
25:19is one of the ways of hospitality to Ise people.
25:23There is a long queue at 4 a.m.
25:26What's beyond this long queue?
25:30The player who inherited the traditions of Ise
25:31and adopted the culture of Ise
25:37was the player Okayu.
25:40Igor Hora-T Still Being Addressed
25:43In January,
25:44two and three days of Azuki自己のおかゆ will be served.
25:45Yu★hi
25:46The next dish is a must-have for the New Year, of course.
25:55Do you know what they are making?
26:01Hello.
26:02Hello.
26:03Nice to meet you.
26:04Nice to meet you.
26:06I'm Uki Nishi. Nice to meet you.
26:10What is the must-have for the New Year that Nishi is making?
26:15What is the must-have for the New Year that Nishi is making?
26:18Is that a ticket?
26:19What is it?
26:28Udon?
26:29This firewood is not just any firewood.
26:33It's firewood that has a good scent, such as ferns and persimmons.
26:38It has a good scent.
26:41I've never seen anything like this before.
26:45He starts the fire one by one with a veteran craftsman.
26:50What is he doing up there?
26:58This is a wood-cut fish that is dried for a day.
27:04The smell of firewood smoke stimulates appetite.
27:09That's why I dry the firewood.
27:14That's amazing.
27:18The weight of this fish is about 100 kilograms.
27:22He takes out the fish that he dried the day before.
27:28There are many processes in the morning.
27:32I'm the busiest in the morning.
27:34I'm the busiest in the morning.
27:40This is the fish that I'm going to cut today.
27:43This is bonito.
27:44This is bonito that I'm going to cut today.
27:48What Nishi is making is a must-have for New Year's dishes and Japanese tableware for the whole year.
27:59It's bonito flakes.
28:03It's not just for New Year's.
28:06It's a traditional ingredient that supports Japanese food, such as soba noodles and egg rolls.
28:16Ibusuki City is said to be one of the three largest producers of bonito flakes in Japan.
28:22There are more than 15 production factories in Ibusuki City alone.
28:30The bonito flakes in Kanegi-Nishi, which has a history of more than 80 years, is one of them.
28:36It won the Grand Prize in Agriculture, Forestry and Fisheries.
28:41It's amazing.
28:43New Year's Day is coming soon.
28:45It's the most important time of the year.
28:48It's the most important time of the year.
28:51I use it every day.
28:53I think this is the best.
28:56This bonito flakes is called golden bonito flakes.
29:01What is the golden bonito flakes that Nishi is making?
29:08I got involved in the endless work of pursuing deliciousness.
29:20There are about 8,000 bonito flakes processed this day.
29:26It's good.
29:28It's easy to get bitter when it's cooked and the oil is smoked.
29:35If it's too thin, it doesn't taste good.
29:40This size is just right.
29:42The balance of umami and quality is good.
29:48Making bonito flakes depends on the type of fish.
29:53It depends on this.
29:55The preparation of bonito flakes began early in the morning.
30:00A large ship, which had been in the bonito fish for about a month, was sailing.
30:09It's amazing.
30:15It's hard and hard.
30:24What are you looking at?
30:27I'm looking at the freshness.
30:31Freshness means that the flesh is clear.
30:37I think it's good.
30:40I think it's good.
30:44The process of making bonito flakes begins to look for high-quality bonito flakes.
30:51Good morning.
30:57This process is called throwing a card.
31:00It is a traditional process of entering the desired amount of money into the card and throwing it in.
31:05I'm nervous.
31:07I'm nervous.
31:09I'm nervous when I enter the card.
31:12It's a one-shot game that I can't fail.
31:16I bought it for about 20 million yen.
31:1920 million yen?
31:21I bought it for about 50 million yen.
31:23I'm nervous.
31:2550 million yen?
31:27I bought it for 50 million yen.
31:29I bought it for 50 million yen.
31:34He processes 200 tons of bonito flakes that he purchased for more than a month.
31:41How is the highest quality bonito flakes made?
32:04Let's get started.
32:06Let's get started.
32:10It's flowing.
32:12It's flowing.
32:14It's flowing.
32:17It's flowing.
32:27This is a manual process.
32:30First, he drops the head.
32:34He drops the head.
32:36He drops the head.
32:42He drops the belly meat by hand.
32:45It's a manual process.
32:47There is a line here.
32:49He cuts it with a pinpointer here.
32:52He cuts it with a pinpointer here.
32:54If it is misaligned, it will be difficult to shape it.
33:01If it is misaligned, it will be difficult to shape it.
33:03He is careful with his work.
33:06He is careful with his work.
33:08He is particular about his work.
33:11He is particular about his work.
33:12When he finishes cutting, he looks at the fish he cut.
33:22He is careful not to misalign the fish.
33:29He is careful not to misalign the fish.
33:30He is careful not to misalign the fish.
33:32Then, he starts the process of cooking.
33:37He is using a machine.
33:39He is using a machine.
33:44He is amazing.
33:49He is mixing analog and digital technology.
33:52He is amazing.
33:54This is one of the reasons why he is so particular about manual work.
34:02This is the first time in the world that a large robot like this has been installed in a factory.
34:10In the past, people used to raise and lower the fish.
34:17But when people do a lot of things, human mistakes can sometimes occur.
34:23By automatically controlling the robot and temperature,
34:28I think it contributes to the stability of the quality.
34:34After boiling for about 3 hours,
34:38he returns to manual work again.
34:46There are bones again.
34:48He's removing the bones.
34:51I'm removing all the bones from the fish.
34:57Wow, that's a lot of work.
35:00If there are bones when I make hanagatsu, it's a little...
35:03It's bad for the blood circulation.
35:05That's right.
35:06By using the accuracy of the machine and the work that only skilled craftsmen can do,
35:12you can make delicious katsuobushi.
35:16Then Nishi-san checks something here.
35:20It's a little low.
35:22Is it low?
35:23Yeah, a little.
35:28The adjustment is very important.
35:30It's the most important thing.
35:31Look at the state of the fire and the temperature of the room.
35:33The temperature varies depending on the size of the firewood and the type of firewood.
35:38Calculate whether it's just right.
35:42I'm not thinking about unnecessary things.
35:46I'm just thinking about katsuobushi.
35:48I don't know how to improve katsuobushi.
35:52I make katsuobushi all day.
35:54My wife is jealous.
35:58After removing the bones, the katsuobushi goes to the temperature-controlled drying room.
36:03I didn't know that.
36:05The smell of firewood smoke stimulates appetite.
36:10That's why I dry the firewood.
36:12At the beginning, there is a lot of moisture,
36:15so it's important to dry it for about 30 minutes.
36:21This drying room alone takes two days.
36:24There is still a lot of work to be done.
36:30It's full.
36:32This is a room called Takinaya.
36:36This is a room for drying firewood.
36:38This is a room for smoking.
36:40I use both drying and smoking.
36:43I burn firewood in the basement.
36:47This is a four-story house.
36:49This is a system in which smoke rises.
36:53I put firewood in the house for about 30 days and smoke it slowly.
36:59You keep the fire going for a month.
37:02That's amazing.
37:04How do you check for dryness?
37:08It's getting harder.
37:14If there is moisture left, it will shrink when you bend it like this.
37:21It's still two days.
37:24It's still a week away.
37:27That's how I manage it.
37:30This will shrink a little.
37:33This is still a week.
37:35You can tell the position.
37:37You can tell the position.
37:39If there is moisture left, the taste will be diluted.
37:44So it's important to dry it well.
37:48The amount of moisture is checked by holding it.
37:52Nissan checks everything for years of experience and intuition.
37:57Nissan checks everything for years of experience and intuition.
38:04This might be good.
38:09It's done.
38:11This is called ARABUSHI.
38:14The amount of moisture is about 20%.
38:18HONGA ARABUSHI removes more and more moisture.
38:25In fact, Ibusuki City has the highest production of HONGA ARABUSHI in Japan.
38:35Our HONGA ARABUSHI is called GOLDEN KATSUOBUSHI.
38:41It's not easy to remove moisture.
38:44There is a technique called KATSUOBUSHI.
38:49We use it to remove moisture.
38:54From now on, we will finish the ARABUSHI with a lot of moisture with GOLDEN KATSUOBUSHI.
39:08We polish the ARABUSHI and polish it.
39:16This is before polishing.
39:20This is after polishing.
39:35In fact, this work has an important meaning, not only to make it look good.
39:43The ARABUSHI is rough, so we polish it to make it smooth.
40:00What is it this time?
40:02Then something started to blow on the KATSUOBUSHI.
40:07This is a very important task that affects the quality of the KATSUOBUSHI.
40:17KASEIFU MITAZONO will finally start on January 14th.
40:22I play the role of YORIKO MUSUBI, the director of KASEIFU MITAZONO.
40:27You can enjoy it before and after dinner.
40:31Please watch it at 9 p.m. on Tuesday.
40:37The most expensive and traditional golden KATSUOBUSHI is made.
40:44What is it this time?
40:48Do you wet it with this?
40:54This is KABIKIN.
40:56This is a paid mold for KATSUOBUSHI.
40:58This removes moisture that cannot be completely removed by drying.
41:05Do you pull it out with the power of mold?
41:07With the power of gold, mold changes to other ingredients such as raw smell and excess fat.
41:18It takes about a month to make a mold.
41:22It still takes a month.
41:25And when the molding is finished ...
41:28KASEIFU MITAZONO is making KATSUOBUSHI.
41:34This is a paid mold.
41:38KASEIFU MITAZONO is making KATSUOBUSHI.
41:42This is the power of the sun.
41:45This is the second mold.
41:47The white mold is on the lower mold.
41:51This is the second mold.
41:53This is the second mold.
41:56I rub it with my hands.
41:58I drop it once.
42:00This is the third mold.
42:03He repeats molding and sun drying three times.
42:07He removes moisture further.
42:11It takes about three to six months to complete.
42:18It takes six months.
42:19Mold is also a living thing.
42:22Mold changes depending on the heat and cold.
42:30It sounds good.
42:31It's dry.
42:35This is a good mold.
42:38This is HONGAREBUSHI.
42:40This is KATSUOBUSHI with gold.
42:42Isn't it beautiful?
42:43It's beautiful.
42:45HONGAREBUSHI is a dish that emphasizes aroma.
42:49ARABUSHI is a dish that emphasizes soup stock.
42:53KANSAI-KEI is usually ARABUSHI.
42:56KANTO is HONGAREBUSHI.
43:00Why did NISHI start this job?
43:05He is an old craftsman.
43:07He doesn't teach me easily.
43:10I see it with my own eyes.
43:13There are many processes.
43:17There are many small and large points.
43:21I learned it little by little.
43:24I thought about it in my head.
43:26I gained experience.
43:29I fell in love with it.
43:31The fun of making KATSUOBUSHI.
43:36NISHI fell in love with making KATSUOBUSHI.
43:43There is a reason to stand on the spot every day.
43:48My father always says.
43:52Effort is life.
43:56I always follow his words.
44:00I have to serve my customers with my own eyes.
44:08I fight with KATSUOBUSHI every day.
44:15He has been working since dawn.
44:188 hours and 30 minutes.
44:20I only eat breakfast.
44:22I bought it.
44:24What do you eat?
44:27I bought rice.
44:29Is it delicious?
44:31I always eat breakfast early.
44:35I'm hungry.
44:39KATSUOBUSHI.
44:41I always say that KATSUOBUSHI rice balls are delicious.
44:44It's delicious.
44:46I also add egg liquid.
44:53I'm full.
44:57KATSUOBUSHI.
45:02This is KATSUOBUSHI.
45:04I love KATSUOBUSHI.
45:07I eat KATSUOBUSHI in the morning.
45:12I eat KATSUOBUSHI.
45:17This is KATSUOBUSHI.
45:20KATSUOBUSHI.
45:23This is delicious.
45:25This is delicious.
45:27Thank you always.
45:29I will do my best again.
45:31If I'm not serious, I'm rude to my seniors.
45:36I'm rude to KATSUOBUSHI.
45:40I'm always serious.
45:43I like my wife, but I also like KATSUOBUSHI.
45:48I can't say that.
45:54I'm very busy now.
45:57I will do my best.
46:00I want you to have a good New Year.
46:05I will do my best to make KATSUOBUSHI.
46:11The best KATSUOBUSHI.
46:13The secret of deliciousness.
46:15It took months to make.
46:18It was the skill of a KATSUOBUSHI craftsman.
46:24I will eat KATSUOBUSHI with gratitude.
46:28I feel that way.
46:30SHINPEI UTA KOSO SUBETE will be released on January 10th.
46:37It is a music film depicting the life of composer SHINPEI NAKAYAMA.
46:47Please see it at the cinema.