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00:01This is definitely going to sell.
00:03It's so good.
00:05It's like a new face has appeared.
00:07This is good.
00:10Shimizu Maya announcers try everything in the world,
00:13without any hesitation,
00:15to create their own ranking.
00:20Try Everything Ranking
00:24Today is...
00:27Warmth on a cold day.
00:31Cream stew with vegetables and meat on the table.
00:38In 1966, cream stew was released as a side dish
00:42that you could eat with rice.
00:47It is said to have become the standard of home cooking.
00:52Recently, people have been obsessed with milk,
00:56birds,
00:59and Japanese-style miso.
01:03There are many kinds,
01:05and it's hard to decide which one to choose.
01:09So, Shimizu announcers collected 13 kinds of cream stew
01:12and tried them all.
01:17From the ease of melting the roux,
01:18to the taste of the sauce,
01:20to the harmony of the ingredients that Japanese people love,
01:24Shimizu announcers investigated in their own way.
01:30It's so good.
01:31It's good.
01:32It's the best.
01:34It's the best.
01:37In addition,
01:38Fiat Suzuki, who won the Michelin Guide for 14 consecutive years,
01:43and Suzuki Yahei, an Italian master,
01:45challenged each other.
01:48The combination of vegetables and chicken is perfect.
01:51It's good.
01:52The chicken is perfect.
01:54It's perfect.
01:55It's totally different.
01:56It's totally different.
01:59While Daizetsu's cream stew is outstanding,
02:04It's the best.
02:06I can feel the wateriness.
02:09To be honest, I can't eat any of this.
02:13With no choice,
02:15we'll announce the top 5 recommended dishes.
02:20Here are 13 kinds of cream stew that you can buy at supermarkets, convenience stores, and the Internet.
02:27From the classic ones to the Japanese style ones,
02:30there are various kinds.
02:34From the products of the major food manufacturers,
02:37to the top value of ION,
02:39to the ones using white rose milk,
02:42to the Japanese style products,
02:44there are 13 kinds.
02:48Now, let's investigate which one is the best.
02:53There are 5 checkpoints.
02:55Cost performance,
02:57the ease of melting the roux,
02:58the taste of only the sauce,
03:00the overall taste,
03:01and the compatibility with the cream stew.
03:05We'll rate these 5 items with 10 out of 10,
03:08and decide the recommended ranking from the total points.
03:14First, let's check the cost performance.
03:16It's better if it's a little cheaper, right?
03:20We'll calculate the price for each dish and compare them.
03:26By the way, the average price for 13 kinds is 58 yen.
03:31Let's start with the cream stew.
03:37This is a classic.
03:40It's always on the shelves of supermarkets.
03:44It's 39.1 yen for each dish.
03:47It's cheap, isn't it?
03:49Of course, there's an old lady there.
03:54If you think about it, who is she?
03:58She's an old lady who lives in a small village in Europe.
04:03Her name comes from the cream in the cream stew.
04:10By the way, she has a husband named Uncle Ash.
04:18The next item is a long seller.
04:20It's a Hokkaido stew.
04:24I've been eating this for a long time.
04:27It's a classic.
04:29When this commercial starts, I feel like winter is coming.
04:34It's 39.8 yen for each dish.
04:37It's cheap, isn't it?
04:40Hokkaido stew is the best-selling stew in the market.
04:47It's made with 100% fresh cream and natural cheese from Hokkaido.
04:52It's a classic cream stew.
04:57The next item is a popular milk product.
05:02It's white rose milk.
05:04Milk is delicious, so the stew is also delicious.
05:08I can't help but buy it.
05:11This product, which uses white rose milk, is said to be the soul drink of Tottori Prefecture.
05:17It's rich in flavor and creamy.
05:21Which one was the most cost-effective?
05:26It's a disaster.
05:28It's really the best price.
05:31It's ION Top Value's thick cream stew.
05:36The price per dish is...
05:39It's 19.8 yen per dish.
05:43It's cheap.
05:45There were other dishes that were cheaper than 30 yen.
05:49This is the most cost-effective dish.
05:53Of course, it has a unique flavor.
05:57It uses Hokkaido's fresh cream and French fermented butter.
06:03It's cheap and rich in ingredients.
06:05It's the most cost-effective dish.
06:09Next, let's check how easy it is to melt the roux.
06:12It's convenient to melt it quickly, right?
06:16You want to eat something easy and delicious.
06:20Which one is the product that melts quickly?
06:25We will compare the time it takes for the roux to melt.
06:32The average time for 13 kinds of roux was 9 minutes.
06:37In the case of a certain product...
06:40Start!
06:49The more you boil it, the more the lumps stand out.
06:53Why?
06:57There's still this big one.
06:59I don't want to get tired of this lump of ingredients.
07:05I have to keep looking at the pot for 12 minutes.
07:09This stress...
07:13I want to make it in as little time as possible.
07:17The point of time that determines the ease of melting.
07:21Shimizu-Ana tried it and found...
07:26The shape of the roux.
07:30First, Musou cream stew.
07:34The shape is like a flake.
07:38They increased the surface area of the roux and made it easier to melt.
07:44It's a pretty fine flake.
07:46I'm looking forward to it.
07:51Start!
07:53It's fast. The color has already changed.
07:55It's melting.
07:58It's melting fast.
08:01It melts as soon as it touches hot water.
08:04What's the time?
08:07The time is 5 minutes and 51 seconds.
08:10That's fast.
08:12It's amazing that you can make this thickness in 5 minutes.
08:15It's like it's been simmering for hours.
08:19In addition, the stew mix of house products.
08:23This one uses its own easy-to-melt flake.
08:26What is its ability?
08:30Start!
08:35It's almost melted.
08:37It's fast!
08:39Because it's a flake, it became liquid in an instant.
08:43The starch, which is the base of the roux, is designed to disperse smoothly.
08:48It is said to be able to achieve a smooth thickness in a short time.
08:54However, the stew mix of house products did not lose.
08:59If you stir it a little, it's already fast.
09:03I thought it would take a long time to make the stew mix, but the initial speed is pretty good.
09:09The time is 5 minutes and 46 seconds.
09:12It's fast.
09:13It took 5 minutes to make the stew mix of house products.
09:16I'm glad.
09:18It's a product that has been loved for many years, so I think I did a lot of research.
09:24In the meantime, what was the most easy-to-melt roux?
09:30I think this will take a long time.
09:33It's a really stress-free roux.
09:37Cream stew made by Harumi Kurihara from SB Foods.
09:42The only powder roux of the 13 types is used in the roux.
09:48The moment you put it in hot water, it melts quickly.
09:50It is said to be a super convenient roux that is difficult to become a ball.
09:54Then I will put it in.
09:55Powder roux.
10:00Ready, start.
10:05It's already melted.
10:08It's almost melted.
10:09It took 15 seconds to put it in.
10:11There was no time to become a ball.
10:16The record is 3 minutes and 6 seconds.
10:19It's fast.
10:20It's a blast.
10:22It's so thick and there are few balls.
10:25It's super good that it melts fast.
10:30The powder roux method unique to SB Foods has fewer particles to use compared to solid roux.
10:37It melts quickly the moment you put it in, making it possible to cook for a long time.
10:42And now, let's check the three items related to taste.
10:47This time, we have invited a powerful assistant who will not be biased in the evaluation.
10:51He is the owner chef of PIAT Suzuki, Mr. Suzuki Yahei.
10:58Mr. Suzuki Yahei, the owner chef of PIAT Suzuki, who has won the Michelin Guide for 14 years in a row.
11:05Mr. Suzuki Yahei, the owner chef of PIAT Suzuki, who has won the Michelin Guide for 14 years in a row.
11:13He is an Italian expert who combines innovative technology with traditional Italian cuisine.
11:19He is participating in the trial ranking.
11:23What is the point of the deliciousness of cream stew?
11:27How do you feel the richness?
11:30Do you use chicken bouillon instead of vegetables?
11:35Or do you use cheese instead of cream?
11:39Or do you use fresh cream instead of cream?
11:45What kind of evaluation will the Italian expert give to the cream stew?
11:53First, let's check the taste of the sauce only.
11:57It's smooth and creamy.
11:59What is the product that has the umami taste of the soup stock?
12:04It looks the same, but if you eat it, you can see the individuality.
12:08There are various things that each company is particular about.
12:12It was released in 2011.
12:14It's a thick stew of S.B. products.
12:19It smells great.
12:21It smells like fresh cream.
12:23It's milky.
12:25It's creamy and sweet.
12:30It's 100% pure fresh cream.
12:36Next is the cream stew of Harumi Kurihara.
12:42It's delicious.
12:44I feel a lot of chicken bouillon.
12:46Yes, it's chicken bouillon.
12:49I feel a strong scent and richness.
12:54It's a cream stew with a strong scent.
12:57It's made with a small amount of oil.
13:00When you eat it, you can feel the flavor and umami of the chicken bouillon.
13:07Next is the cream stew of Musou, the first food manufacturer in Osaka.
13:17It's delicious.
13:19It's creamy.
13:22It smells like onions.
13:24It spreads in my mouth.
13:26It's creamy in my mouth, so it lasts a long time.
13:31In the meantime, the scent of onions spreads in my mouth.
13:35It's very delicious.
13:38This product uses a lot of paste-made domestic onions.
13:44In addition, New Zealand cheese is added to the finish to give it a rich and rich taste.
13:52There is also a Japanese-style stew inside.
13:55It uses two kinds of natural soup stock and white miso.
14:00I'm surprised.
14:02Stews can be Japanese-style.
14:05It's like drinking a thick miso soup.
14:08The Japanese-style soup stock is Japanese, so it goes well with it.
14:13That's right.
14:14It's cold today.
14:17It's delicious.
14:19In the midst of shining individuality, only the taste of the sauce was the best.
14:25It smells like a gentle bouillon cooked with vegetables and chicken.
14:30There's nothing wrong with it.
14:32It's delicious.
14:34Ezaki Guriko, Claire's cream stew.
14:39The biggest feature is the three kinds of vegetables and chicken bouillon that have been thoroughly simmered.
14:45In addition, the creaminess of Hokkaido's fresh cream is excellent.
14:51It's the taste of home.
14:53I feel like the taste of vegetables and meat is coming out well.
14:57The saltiness is gentle and the scent of bouillon is very mild.
15:03The secret to deliciousness is Ezaki Guriko's unique three-stage simmering method.
15:09Vegetables and chicken.
15:11By simmering in three stages, each bouillon's characteristics stand out.
15:16It's said to bring out the deep flavor.
15:22Next, let's check the important taste of the whole thing.
15:27The smoothness and creaminess of the whole thing are important.
15:33The compatibility with the ingredients changes.
15:37For example, if you want to combine it with chicken, you need to remove the bitterness and spice.
15:42If you want to combine it with vegetables, you need to add a mild milky sauce.
15:47I think there will be a big difference in how each ingredient is made.
15:54This time, we put in vegetables and chicken to investigate.
15:58Which product brings out the deliciousness of the ingredients?
16:03At first glance, it looks like cream stew.
16:07Let's try it right away.
16:10It doesn't have a sense of unity at all.
16:12There is no depth.
16:14It tastes like it was boiled in hot water.
16:17It's like that.
16:18This is no good.
16:20Furthermore.
16:23The sauce is quite strong.
16:25It's a very strong taste.
16:29It's a very strong taste.
16:32Yes.
16:33It's like a stew party.
16:38There are a series of products that are struggling.
16:42On the other hand, the sauce alone is the best.
16:45What is Cleo's cream stew?
16:49The vegetables are delicious.
16:51It goes well with vegetables.
16:55The roux is not too strong.
16:59It brings out the taste of the ingredients.
17:03I really feel the vegetables are delicious.
17:06It's a really mild taste.
17:08It's a taste I can't get tired of eating.
17:11Next, the cost performance is the best.
17:14What is the top value of ION?
17:17I feel the umami of the chicken directly.
17:23The chicken broth is delicious.
17:27It's cheap and delicious.
17:31It's cheap, but it has a strong taste.
17:34The richness of fresh cream and butter.
17:37The flavor of white pepper.
17:39The umami of garlic.
17:42It goes well with chicken.
17:45What is the top value of ION?
17:47The cost performance of curry roux and dressing.
17:52Silver cream stew.
17:56The chef uses a self-heating method.
18:06It's delicious.
18:08The meat is amazing.
18:12It's not grilled meat.
18:14It's the same as usual.
18:16It tastes like it's grilled.
18:18Does it have the taste of the sauce?
18:21I think so.
18:22All the vegetables are delicious.
18:25It has a strong taste of teamwork.
18:30The color and scent are carefully distributed.
18:34It is grilled slowly.
18:36The satisfaction of eating is high.
18:41What is the top value of ION?
18:45I feel the umami of the chicken directly.
18:50It's delicious.
18:53It's delicious.
18:57The self-heating method of curry roux and dressing.
19:01The chef uses a self-heating method.
19:06It has the taste of natural ingredients.
19:17It goes well with vegetables and chicken.
19:20It's delicious.
19:22I think the creaminess comes from the cheese.
19:26It's very gentle.
19:28It's full of umami.
19:31It's well sealed.
19:33I've never eaten such a delicious cream stew at home.
19:36It's delicious.
19:39The secret to deliciousness is to spend time in the pot to evaporate the water, which is a minus of umami.
19:47By doing so, it becomes a smooth, rich and deep taste.
19:51It goes well with any ingredient.
19:54It's a super all-purpose cream stew with a lot of ingredients.
20:00Finally, let's check what Japanese people like.
20:05It's one of the Japanese food cultures.
20:15There are more people who like rice.
20:18Is that so?
20:21It's a cream stew that goes well with bread.
20:24According to the survey, there are more people who like rice.
20:31So, it goes well with rice, right?
20:33Yes.
20:34I think it goes well with rice because it has a taste that makes you want to eat rice.
20:39You want to make it a side dish, right?
20:41That's right.
20:42I think the ranking will change here.
20:44I think so, too.
20:46How much depth and richness of taste is in the milk bread?
20:52By mixing it with rice, you can feel the umami of the stew even more.
20:57The combination of the iron plate is also an important research point.
21:03First of all, it is sold in supermarkets all over the country.
21:06It is a cream stew of Cosmo food that is unique in its soup stock and Japanese-like seasoning.
21:16It goes well with rice as expected.
21:18It goes well with rice.
21:19It's my first time eating it, but I feel like I've eaten it before.
21:25I think it goes well with rice because it has a taste that makes you want to eat rice.
21:32It also has a taste of miso.
21:34It has a Japanese-like taste.
21:36It's a Japanese-style taste, so it goes well with rice.
21:41The secret is miso.
21:43It was founded in 1925.
21:45It is said to be characterized by a mild richness and sweetness that uses Komekoji white miso of Kubota miso soy sauce.
21:54This is also a Japanese-style type.
21:56In the case of Ichiyama Mart, a supermarket in Yamanashi Prefecture,
22:02It's very rich.
22:04It's the same as eating rice after putting it in your mouth.
22:10That's amazing.
22:11This is what's coming out right now.
22:13And it's high quality.
22:17In addition to the soup stock of miso and seafood,
22:19It is said to have a richer taste by adding natural cheese and soy milk powder.
22:26On the other hand, what about the cream stew of Ion Topvalu, which is particular about the umami of chicken?
22:33This is delicious.
22:35It may be the taste you are looking for.
22:37There is a buttery taste where the umami of chicken is emphasized.
22:43That's right.
22:44It goes well with rice.
22:46It's like a side dish of rice.
22:50The rich umami of chicken and the butter that goes well with rice.
22:57In addition, what about the cream stew of Furihara Harumi?
23:03It goes well.
23:04That's right.
23:05While I'm searching, I can smell the scent of chicken bouillon in my nose.
23:10I want to eat another bite of rice.
23:13This goes well with rice.
23:16It is said that the particular chicken bouillon is added with fresh cream to give it a richer taste.
23:24It is said that the particular chicken bouillon is added with fresh cream to give it a richer taste.
23:30It's delicious.
23:31I can eat as much as I want.
23:33It's amazing to put the feeling of wanting to cook in the roux.
23:40From the cosmopolitan food that has been dealing with curry roux for many years,
23:43the cream stew of Furihara Harumi.
23:47The reason for the deliciousness is the self-heating method.
23:56It's delicious.
23:57It's delicious.
23:59If you just stir-fry the onion, it will be sweet.
24:02However, it has a fragrant scent.
24:04The feeling of being cooked.
24:06That's right.
24:08It stimulates the appetite.
24:12It's delicious.
24:13Is it delicious?
24:16By carefully baking it, the umami of the onion is condensed.
24:22Furthermore, the fragrant flavor stimulates the appetite.
24:25It's delicious.
24:27The pro-recommended arrangement menu using silver cream stew is up.
24:33The interesting thing is the thick fried tofu.
24:36Thick fried tofu?
24:37The thick fried tofu is baked slowly in a frying pan.
24:42On top of that, the stew is put on top.
24:46Thick fried tofu stew.
24:49It's very easy to make.
24:51Just put the warm cream stew on the surface of the crispy fried tofu.
24:59It's like French oden.
25:01The color is beautiful.
25:03It's wonderful.
25:06With the remaining stew, there is one more ingredient.
25:08I'm curious about the taste.
25:15It's delicious.
25:17The crispiness is the best.
25:19I'm glad.
25:20It goes well with the stew.
25:22The crispiness of the thick fried tofu is like a pie.
25:28It's like a pie stew.
25:30It's good when you're hungry.
25:32When you don't have enough stew to eat,
25:36it might be good to change the taste.
25:39Everyone in the studio, please try the thick fried tofu cream stew.
25:44It's like a pie.
25:49After trying all the dishes, the investigation is over.
25:54The ranking is made based on the score of KIMIZU ANA.
25:58Of course, there is no loss.
26:00The ranking is unique to SATAPURA.
26:06How delicious is this?
26:09It's like a second-class cream stew.
26:12Isn't this a great battle?
26:15Which product will win the battle and shine in the first place?
26:25This time, the ranking is based on the score of KIMIZU ANA.
26:30Which product will shine in the first place?
26:355th place.
26:38COSMO JIKABI YAKI.
26:41It's a Japanese-style stew that goes well with rice.
26:46It is sold in supermarkets all over Japan.
26:49COSMO JIKABI YAKI, a food manufacturer in Tokyo, is in 5th place.
26:56White miso and fish broth go well with rice.
27:02It's delicious.
27:04It's delicious.
27:05It's not sweet.
27:07It's miso.
27:09It's like a combination of thick miso soup and rice.
27:13I can feel the taste of miso.
27:16It goes well with rice.
27:19It has a strong taste of soup stock.
27:22This product is characterized by the taste of soup stock.
27:26It uses New Zealand cheese as a secret ingredient.
27:30It seems to have a gentle taste that Japanese people like.
27:35I thought it would go well with OZONI.
27:39It's a Japanese-style dish that can be used in many ways.
27:434th place.
27:46EZAKI GURIKO CLEA OBASAN NO CREAM STEW.
27:52EZAKI GURIKO CLEA OBASAN NO CREAM STEW is in 4th place.
27:58The overall rating is high, but the special feature is the taste of the sauce.
28:04Three kinds of chicken and three kinds of vegetables.
28:07Each V4 is boiled in three stages.
28:11It seems to have a deep taste of the sauce.
28:16It tastes like home.
28:19The taste of vegetables and meat is strong.
28:23It has a strong taste of vegetables.
28:27It's warm.
28:30Based on a well-boiled V4, it has a gentle taste of cream.
28:423rd place.
28:45KURIHARA HARUMI CREAM STEW.
28:52KURIHARA HARUMI CREAM STEW is in 3rd place.
28:56KURIHARA HARUMI CREAM STEW is in 3rd place.
28:59It's easy to melt the roux.
29:07It's already melted.
29:10It's almost melted.
29:1215 seconds have passed.
29:14I didn't have time to be bored.
29:17Powdered roux is easy to melt.
29:20Powdered roux is easy to melt.
29:29It's like chicken.
29:32It has a strong taste of chicken.
29:35It has a strong taste of spices.
29:37It has a strong taste of spices.
29:40It has a strong taste of spices.
29:452nd place.
29:48MUSO CREAM STEW.
29:56MUSO CREAM STEW is in 2nd place.
30:03It has more than 9 points.
30:09It's delicious.
30:13It's delicious.
30:16It's like Japanese cream stew.
30:22It has a sweet taste of onions.
30:25It goes well with vegetables and chicken.
30:28It's delicious.
30:30It's delicious.
30:33The sweetness of onions goes well with rice.
30:42I have never eaten such a delicious stew at home.
30:46It has a smooth texture by removing moisture at a high temperature.
30:52It has a strong taste of onions and the richness of cheese.
30:56It has a creamy and gentle taste.
30:58It's delicious.
31:01Those who want to enjoy the sweetness and richness of the ingredients are happy.
31:06This is how a stew should be.
31:09It's delicious.
31:12It's delicious.
31:14It's delicious.
31:16What is the product that is in 1st place?
31:21It will be sold out.
31:23It's very delicious.
31:26I'm happy.
31:32They tried a lot of cream stews.
31:35The first place is...
31:40The first place is...
31:43The first place is...
31:46COSMO's COSMO GIN NO CREAM STEW ROUX.
31:51COSMO's COSMO GIN NO CREAM STEW ROUX is in 5th place.
32:00COSMO's COSMO GIN NO CREAM STEW ROUX is in 1st place.
32:06COSMO's COSMO GIN NO CREAM STEW ROUX is in 1st place.
32:14COSMO's COSMO GIN NO CREAM STEW ROUX is in 1st place.
32:17It's a different taste.
32:20All the ingredients are perfect.
32:23I can feel the natural sweetness and aroma of onions.
32:28It's delicious because it has a savory taste.
32:33It's a great sense of unity.
32:36COSMO's COSMO GIN NO CREAM STEW ROUX is in 1st place.
32:46COSMO's COSMO GIN NO CREAM STEW ROUX is in 1st place.
32:55It has a savory taste.
32:58It's soft and elegant.
33:00It has a savory taste.
33:03It's amazing.
33:05I found a good product.
33:08It's a first-class product.