太田×石井のデララバ 2025年1月15日 東海３県ご当地鍋ランキング
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#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
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TVTranscript
00:00Tonight's special is the Gotouchi Hot Pot from the Tokai Mountain Prefecture!
00:07Aichi has the Akakara Hot Pot,
00:11Nagoya Kochi Mizutaki,
00:14Kisoji Shabu-Shabu,
00:19Gifu has the Botan Hot Pot,
00:23Suttate Hot Pot,
00:26Mie has the Hamaguri Hot Pot,
00:29Matsusaka has the Sukiyaki Hot Pot,
00:33Aichi Gifu Mie has more than 300 hot pots,
00:38but there are more than 15 types of Gotouchi Hot Pots!
00:42Which one is your favorite?
00:45Aichi Gifu Mie's Gotouchi Hot Pot No.1
00:49will be decided tonight!
00:56In addition, the secret of the Kisoji sesame sauce from Nagoya!
01:04This is also the Akakara Hot Pot from Nagoya!
01:08The ingredients of the soup will be revealed for the first time on TV!
01:16First, Aichi's Gotouchi Hot Pot!
01:20Taiwan-style hot pot,
01:25Misen's Yakuzen hot pot,
01:30Aichi's Gotouchi Hot Pot will be a fierce battle!
01:34Which one is your favorite?
01:39Hikizuri Hikizuri!
01:41Hikizuri Hikizuri!
01:43Hikizuri Hot Pot!
01:45I've heard of it!
01:48Aichi's favorite Gotouchi Hot Pot No.5 is the Hikizuri Hot Pot!
01:54I've heard of it!
01:56I've heard of the Sukiyaki Hot Pot and Hikizuri Hot Pot!
02:02The Aichi prefecture is known for its large number of fish.
02:06When you cook the fish,
02:09the Hikizuri means to pull the outside of the hot pot.
02:14I think that's why it's called the Hikizuri Hot Pot.
02:19The Hikizuri Hot Pot is Sukiyaki with chicken instead of beef.
02:26The chicken is cooked in sweet and spicy sauce,
02:29and it's served with lots of eggs.
02:34Aichi's favorite Gotouchi Hot Pot No.4!
02:38I'm originally from Nagoya.
02:41I like red miso.
02:43I like miso hot pot.
02:45Miso hot pot!
02:47Aichi's favorite Gotouchi Hot Pot No.4
02:50is the miso hot pot with Aichi's Hatcho Miso.
02:54Wow!
02:56This is amazing.
02:59This is the meat of the Nagoya Kouchin Umo,
03:02and vegetables such as Chinese cabbage, tofu, and leeks.
03:06The Hatcho Miso is a specialty of Nagoya and Aichi.
03:13It's quite dark in color,
03:16but it's not as spicy as it looks.
03:19It has a slight umami and sweetness,
03:21making it an easy-to-eat hot pot.
03:25The miso-based noodles are popular.
03:29This is going to be a miso stew.
03:32This is the best.
03:33This is the best.
03:35Aichi's favorite Gotouchi Hot Pot No.3 is...
03:40Nagoya Kouchin Mizutaki?
03:42Nagoya Kouchin Mizutaki.
03:44Nagoya Kouchin Mizutaki.
03:46You do that, right?
03:47Yes, I do.
03:48Aichi's favorite Gotouchi Hot Pot No.3
03:51is the Mizutaki with Nagoya Kouchin,
03:54a high-end brand of Aichi.
03:58Wow!
04:00There's no doubt about this.
04:04It's so good.
04:05It's so good.
04:06See?
04:07You can taste the ingredients.
04:08You can tell that this is the original flavor
04:10just by looking at the Mizutaki.
04:12Oh, I see.
04:13It's simple.
04:14What's the problem?
04:16If you chew it,
04:17you can taste the flavor.
04:19I want to try it, too.
04:20It's chewy.
04:21It's the best.
04:22The meat is so elastic.
04:24It's elastic,
04:26and the flavor lingers at the end.
04:28It's delicious.
04:30See?
04:31It's so good.
04:32It's chewy.
04:34The soup is the highlight.
04:37And the kishimen.
04:39I love kishimen.
04:41Wow!
04:42It's so good.
04:43It's the best.
04:44It's so light.
04:45The soup stock is so good.
04:48Of course it is.
04:50It's the soup stock from Kouchin.
04:53Aichi's favorite Gotouchi Hot Pot No.2
04:58The meat.
04:59The meat is the best.
05:01The meat is delicious.
05:02I love Kisoji.
05:04I love Kisoji.
05:05I eat it once a month.
05:07I eat it once a month.
05:08Kisoji from Shabu-Shabu.
05:11Kisoji from Shabu-Shabu.
05:12Kisoji from Shabu-Shabu.
05:14It's so good.
05:16The second place goes to Kisoji from Shabu-Shabu.
05:20Kisoji from Gotouchi Hot Pot No.2
05:24I didn't know Kisoji was in Aichi.
05:28Let's go to Kawaramachi.
05:31Kisoji is also in Asagaya.
05:34It's your hometown.
05:35I used to go there often.
05:37I see.
05:38Excuse me, sir.
05:40I understand.
05:41Are you Bellarama?
05:42I'm glad to hear that.
05:43I'm Bellarama.
05:46What did you eat?
05:47Really?
05:48What did you eat?
05:49I ate Shabu-Shabu.
05:50How was it?
05:51It was so good.
05:54Excuse me.
05:58Look at them.
05:59They are the masters of the ground.
06:01The masters of the ground.
06:05Kisoji from Nagoya, founded in 1958.
06:10There are 27 shops in Aichi.
06:12There are 126 shops all over Japan.
06:15It's a famous shop of Shabu-Shabu.
06:18Yagoto, in Nagoya City, is so popular that there are 140 seats on holidays.
06:30The most popular one is a set of Shabu-Shabu with shime and dessert.
06:36I think Shabu-Shabu is the best.
06:39I don't eat Shabu-Shabu outside.
06:41It's different from eating Shabu-Shabu at home.
06:44It's different.
06:45It's different.
06:47Kisoji is famous for Shabu-Shabu.
06:51Why is Kisoji's Shabu-Shabu so popular?
06:55It's good.
06:57Please try this delicious meat.
06:59It's a good meat.
07:01The meat is good.
07:03The meat is good.
07:06The color is good, too.
07:07The color of the soup is good, too.
07:11I'm very satisfied with this one.
07:14It has a lot of fat.
07:17I think it's good.
07:21This is Wagyu beef.
07:24Look at this.
07:26This is a wonderful art.
07:28I'm grateful.
07:30I'll start with ponzu.
07:33Please call me Ponzu.
07:36Can I call you once?
07:38Ponzu.
07:41This is not such a restaurant.
07:43This is not such a service.
07:46This is amazing.
07:48Look at this.
07:50This is delicious.
08:01This is the best.
08:03This melts in my mouth.
08:06Is that so?
08:08In addition, there is not much fat.
08:14I can eat as many pieces as I want.
08:17This is soft and really delicious.
08:21This is soft.
08:23So I can eat as much as I want.
08:25This is the essence of Kisoji.
08:27This is a Shabu-Shabu that melts in my mouth.
08:33The biggest attraction of Kisoji's Shabu-Shabu is the soft and melting meat.
08:42This is the key to this meat.
08:52This is Shimeishi.
08:57This is Shimeishi.
09:00This is Inagaki, the person in charge of Kisoji's meat.
09:06He has been training at Ryotei since he was 15 years old.
09:09He has been a butcher for nearly 40 years.
09:14All the ingredients are good.
09:18He is a meat specialist.
09:26Inagaki is in charge of the quality of meat in more than 120 stores in Kisoji.
09:32The secret of the melting meat is revealed.
09:42This is SUGIMOTO.
09:47This is SUGIMOTO.
09:53SUGIMOTO is a meat shop that represents Nagoya.
09:57Kisoji's meat is imported from SUGIMOTO.
10:03However, SUGIMOTO does not import meat.
10:08SUGIMOTO imports meat from all over Japan.
10:13What is the reason for this?
10:18This is a refrigerator in SUGIMOTO.
10:24There is a refrigerator in SUGIMOTO in the market.
10:38Is SUGIMOTO ready?
10:41This is ready.
10:44Inagaki checks the quality of the meat.
10:48Inagaki checks the condition of the meat before cutting it into pieces.
10:53Is there a restaurant that comes to see this?
10:56No.
10:58There is no restaurant that comes to see this.
11:01I feel that they are particular about this.
11:07This is a very valuable video.
11:10This is a really good mackerel.
11:15I don't want this mackerel.
11:18I understand.
11:21Why?
11:23This is the best mackerel.
11:28However, the quality of the meat is important.
11:32I feel roughness and hardness in my mouth.
11:37I don't think so.
11:39The mackerel must be delicious.
11:42I told you that this is not the quality of the meat that can be served to customers.
11:47This is the best quality.
11:50I want you to eat the meat that melts in your mouth.
11:54I want you to enjoy the meat to that extent.
11:57This is different from the mackerel for shabu-shabu.
12:01Inagaki checks the quality of the meat.
12:06This is a rough shimofuri.
12:11Is this a rough shimofuri?
12:15This is a long shimofuri.
12:19Is this thick?
12:22This is a rough shimofuri.
12:27I have eaten a lot of shimofuri.
12:30I felt the hardness and roughness of this shimofuri.
12:37This is difficult.
12:39Both look delicious.
12:44Inagaki checks the quality of the meat.
12:51This is good.
12:54Inagaki is particular about the quality of the meat.
13:01This is the temperature of the meat.
13:05This is a freezer at minus 3 degrees Celsius.
13:08This is still at the same temperature.
13:13This melts slowly for more than 24 hours.
13:16This prevents the fat from melting.
13:19This is the point of melting texture.
13:24In order to maintain freshness, the meat is sliced at a tempo.
13:31This is 1.5 mm thick.
13:35This is 1.5 mm thick.
13:41This is delicious.
13:45There is no other Japanese food that is so delicious.
13:50I think so every time I eat shabu-shabu.
13:53There is no such simple and delicious food in the world.
14:00Inagaki checks the quality of shabu-shabu meat.
14:07First, look at the fat.
14:10Look at the pure white color.
14:17Next, look at the shine of the meat.
14:21Next, look at the texture of the shimofuri.
14:27Is it better to be bright?
14:30Yes, I think it's delicious to be bright.
14:34He is particular about not only meat.
14:38There is another attraction.
14:42I can't eat shabu-shabu without this sauce.
14:46I grew up with this sauce.
14:50This is the best.
14:55This is the best.
14:57This is the original sauce for shabu-shabu.
15:02Which do you like better, ponzu sauce or sesame sauce?
15:09This is definitely sesame sauce.
15:13This is HACHINU.
15:16Ponzu sauce or sesame sauce?
15:19Sesame sauce is delicious.
15:23I like sesame sauce.
15:25Do you like sesame sauce?
15:29Do you like sesame sauce?
15:32More than 80% of people like sesame sauce.
15:37That's true.
15:40The sesame sauce is very rich.
15:44It goes well with meat.
15:47The sesame sauce is so rich that it can't be found in other restaurants.
15:51I can't eat shabu-shabu without this sauce.
15:56I can't eat sesame sauce at home.
16:01Is that so?
16:12This goes well with meat.
16:16The meat is also soft.
16:22This is the only sesame sauce with a rich taste.
16:27This is a strong taste.
16:29Is this sesame sauce a secret recipe?
16:32This is a secret recipe.
16:35The chef and the founder of this restaurant came up with this recipe.
16:42Matsubara Masayuki, from Nagoya, was the founder of KISOJI's sesame sauce.
16:50Matsubara used to run a music cafe in Osu.
16:54He opened KISOJI No. 1 in 1966 to spread shabu-shabu in Nagoya.
17:06Since the founding of KISOJI, he has been particular about sesame sauce.
17:12We don't normally use a grater to grate sesame seeds.
17:18We don't use a grater to grate sesame seeds.
17:22This sauce brings out the sweetness and umami of the meat.
17:27This sauce is made in the factory of KISOJI.
17:30Is there a factory in KISOJI?
17:32Yes, there is.
17:34In order to find out the secret of the rich sesame sauce, they went to the factory of KISOJI.
17:44What did they find in the factory?
17:50There are a lot of sesame seeds.
17:52They found a lot of sesame seeds.
17:56However, there are more ingredients.
18:04These are the ingredients of our secret sesame sauce.
18:07What is it?
18:08To bring out the richness of the sesame sauce...
18:13I see.
18:17KISOJI's secret sesame sauce has been particular about since the founding of KISOJI.
18:22In order to find out the secret, they went to the factory of KISOJI.
18:28These are the ingredients of our secret sesame sauce.
18:31What is it?
18:33In order to bring out the richness of the sesame sauce, they added walnuts.
18:36Not only sesame seeds, but also walnuts?
18:43I see.
18:44This is completely different.
18:46It's completely different.
18:47If it's just sesame seeds, it doesn't bring out the richness and umami of the sauce.
18:54Not only sesame seeds, but also walnuts.
19:00They taste it with a mixer.
19:06In addition, they aged it in a special refrigerator for three days to bring out the umami of the ingredients.
19:13And the biggest secret of KISOJI's rich sesame sauce is...
19:21Our sesame sauce doesn't overheat.
19:24It doesn't overheat?
19:27Is it bad if it overheats?
19:30The taste will change.
19:32You can taste the richness and mildness of our special sauce.
19:37You can taste the special sesame sauce for the first time in your life.
19:41It doesn't overheat.
19:43It will be delivered to the store as it is in the refrigerator.
19:48Because it doesn't overheat, the expiration date is from the day of production to five days later.
19:56It's a fresh sesame sauce.
20:00By delivering it to the customers in a good condition,
20:03they can make the taste of the sesame sauce that you can't taste anywhere else.
20:09If it's overheated, the expiration date will be longer, but the quality is completely different.
20:16Do you deliver it every day?
20:19Yes.
20:20Do you make it here?
20:21Yes.
20:22Do you deliver it every day?
20:23Yes.
20:25That's why I haven't seen walnuts lately.
20:30Before Aichi's No.1 hot pot, which is the favorite hot pot of the three prefectures,
20:37Let's move on to Gifu Prefecture's hot pot.
20:40Are we already in Gifu?
20:42The No.3 favorite hot pot in Gifu is...
20:46Suttate.
20:47Suttate?
20:49This is what we eat in Hirakawa.
20:53Suttate?
20:54Yes, Suttate.
20:55What?
20:56I ate Suttate today.
20:58Today?
21:01The No.3 favorite hot pot in Gifu is the world heritage Shirakawa hot pot, Suttate hot pot.
21:08So...
21:12We're in Shirakawa.
21:14It's very cold.
21:16It's cold.
21:17It's a world heritage, right?
21:19Yes.
21:23There it is.
21:24Suttate hot pot.
21:29Excuse me.
21:30It looks like a good restaurant.
21:32Hello, I'm Kitamura from CBC TV.
21:35Nice to meet you.
21:38What is it?
21:40This is the base of the hot pot.
21:43It's all beaten up.
21:44Suttate?
21:45Yes.
21:46In the old days, they boiled the soybeans, ground them, put them in miso soup, and drank it.
21:54Maybe it's Suttate.
21:56Suttate.
21:57Suttate.
21:58I see.
21:59All the beans are in it.
22:02I wonder what it tastes like.
22:03It's very nutritious.
22:07I'm going to be a good man.
22:09I've won an award before.
22:12This is the Suttate hot pot that won the hot pot competition all over Japan in 2014.
22:20Is it white?
22:21They boil the radish, burdock, and carrot in miso soup.
22:27It's miso.
22:29They put in the Suttate.
22:31It must taste good.
22:34It's Suttate.
22:35It's made of soybeans.
22:36Suttate hardens when it's boiled for too long.
22:40It's miso.
22:41So, they eat it in a bowl.
22:46Then, they put in Hidanyu and Kikurage.
22:52It's Kikurage.
22:53Thank you for waiting.
22:55This is the Suttate hot pot.
22:59It looks good.
23:01This is the Suttate hot pot with a lot of ingredients in the white soup.
23:07It looks good. It warms me up.
23:13It's nice and thick.
23:16It's good.
23:18It's mixed with the miso soup.
23:20There are some grains left.
23:23It's because of the beans.
23:26I want to try it.
23:28I like it.
23:29Miyako's hot pot is delicious.
23:31Miyako's hot pot.
23:33It's gentle and delicious.
23:36That's a good expression.
23:38Suttate has been around since the Meiji era.
23:43Suttate hot pot has been around for 10 years.
23:47Is that so?
23:48Why was Suttate hot pot born?
23:52It's been 10 years.
23:54Gassho is famous in Ogimachi.
23:56But in the south, people want to make something more famous.
24:02So I wanted to make a hot pot with this person as the center.
24:10That's why I made Suttate hot pot.
24:15I made it while thinking about the ingredients in it.
24:19I see.
24:20You made it well.
24:23What is the second favorite hot pot in Gifu?
24:28Kagamigahara kimchi hot pot.
24:31And kimchi hot pot.
24:33I think people in Kagamigahara like kimchi.
24:36It's called Kagamigahara kimchi.
24:38I made that kimchi.
24:42The second favorite hot pot in Gifu is a kimchi hot pot using Kagamigahara kimchi.
24:53I eat it when it's hot and when it's cold.
24:57You eat it from the beginning.
24:59It's delicious.
25:00This is really good.
25:01I've been a fan of kimchi and Kagamigahara for 100 years.
25:05I grew up eating kimchi since I was a kid.
25:07So I think I'm like a parent to the kimchi I eat.
25:11Kagamigahara didn't have a name or a specialty.
25:15I wanted to make something special.
25:19This is new to me.
25:22I'm very happy to be able to cook a specialty dish.
25:28The last one is kimchi fried rice.
25:32This is also the last one.
25:35It's not a risotto. It's fried rice.
25:38Thank you for it.
25:40It looks delicious.
25:42It's crispy.
25:44The first favorite hot pot in Gifu is...
25:48You can't eat it if you don't take it.
25:51It's a special dish.
25:53This is a botan hot pot.
25:55Is it a botan or a boar?
25:57It's a boar's meat.
25:59The first favorite hot pot in Gifu is a botan hot pot using boar's meat.
26:06We don't serve it in restaurants.
26:09It's a little salty.
26:11It's cooked if you remove the salt.
26:14My acquaintance gave it to me.
26:19It was sold in general.
26:23The fat and red meat of the rare boar is clearly separated.
26:29When you line them up, it looks like a botan flower.
26:35It used to be a hot pot that could only be eaten in autumn and winter in Gifu Prefecture.
26:41If it's fresh, it won't rot.
26:44You can eat it all year round in a hot spring in Gifu City.
26:49If you go to the mountains, there are places where you can eat it.
26:53It's hard to eat in front of the station.
26:59It looks delicious.
27:01It's different, but it's easy to eat.
27:05It's easy to eat.
27:07It's easy to eat.
27:09It doesn't smell like a normal boar.
27:11It's good to eat with miso.
27:16In this restaurant, they put a lot of garlic to make the smelly boar meat delicious.
27:24It's a special soup made with homemade miso.
27:32There's a lot of miso in the soup.
27:35The texture of the meat is good.
27:39The umami of the meat is soaked in the soup.
27:43It was delicious.
27:45I can't stop eating.
27:47The owner of the bar must have killed the boar.
27:52No, I didn't.
27:53Did you kill it?
27:54No, I didn't.
27:55Did you kill it?
27:56No, I didn't.
27:57I think the owner killed it.
28:00The third is MIE, the third favorite hot pot restaurant in the world.
28:05This is the third favorite hot pot restaurant in MIE.
28:10It contains wild animals such as wild boars and deers.
28:14What kind of hot pot is it?
28:16It's a sohei hot pot.
28:18Sohei hot pot?
28:19I've never heard of it.
28:20The third favorite hot pot restaurant in MIE is Sohei hot pot.
28:25I've never heard of it.
28:26Souhei-nabe is a hot pot made from Souhei-jiru, which was used as a source of energy for the warriors in a temple called Sangaku-ji in Yoneyama Onsen.
28:39It's made with beef, deer meat, and chicken.
28:44We also use mountain vegetables, such as mushrooms and konsai, to make the hot pot.
28:54The war has begun.
28:58What's the second favorite hot pot in Mie?
29:02I think the Hamaguri-nabe is the best.
29:06I thought so, too.
29:07Hamaguri-nabe is really elegant.
29:10Kuanashi Hamaguri-nabe is famous.
29:14The second is Hamaguri-nabe.
29:17Hamaguri-nabe, a specialty of Kuanashi Hamaguri-nabe in Mie Prefecture, is served in shabu-shabu.
29:24Hamaguri-nabe is delicious.
29:28The soup stock is very good.
29:32The taste is strong.
29:34Hamaguri-nabe is delicious because the meat is firm and crispy.
29:38How is it?
29:40It's really delicious.
29:43Hamaguri-nabe is served in the soup stock.
29:48The meat is firm and crispy.
29:53Hamaguri-nabe has a strong umami.
29:56It's the best soup stock.
29:58Hamaguri-nabe is delicious.
30:01I've never eaten Hamaguri-nabe.
30:03Hamaguri-nabe has a strong umami.
30:09It's the best soup stock.
30:14He got 90 votes out of 108 people.
30:17The first place is...
30:23He got 90 votes.
30:27I like the taste of the meat.
30:31The meat is very tender.
30:36I like Matsusaka beef.
30:40I like Matsusaka beef.
30:43The first place is Matsusaka beef sukiyaki.
30:49I like Matsusaka beef sukiyaki.
30:54I like Matsusaka beef sukiyaki.
31:01I like Matsusaka beef sukiyaki.
31:06I like Matsusaka beef sukiyaki.
31:11What is the most popular Matsusaka beef sukiyaki restaurant?
31:16Wadakin.
31:20Wadakin is a famous restaurant.
31:23Wadakin was established in 1947.
31:27Matsusaka beef is grown in a farm.
31:31Matsusaka beef sukiyaki is famous.
31:33It's a different way of grilling.
31:37Wadakin is a restaurant that is higher than Matsusaka beef sukiyaki.
31:45Wadakin grills and takes the sukiyaki.
31:51Matsusaka beef sukiyaki is a different way of grilling.
31:53Matsusaka beef sukiyaki is a different way of grilling.
31:55Matsusaka beef sukiyaki is a different way of grilling.
31:57Matsusaka beef sukiyaki is a different way of grilling.
31:59Matsusaka beef sukiyaki is a different way of grilling.
32:00We grill Matsusaka beef sukiyaki in Kansai style.
32:05We add sugar, soy sauce, and kelp broth.
32:11By grilling the meat, the umami of the meat is sealed.
32:18You can taste it.
32:21Matsusaka beef sukiyaki starts to release oil at a low temperature.
32:27At home, we start grilling on a low heat.
32:31It's better not to grill too much.
32:37Only Aichi's No. 1 is left.
32:44What is Aichi's No. 1?
32:51It's not just spicy, but it has a deep taste.
32:56I'm not good at spicy food.
32:58It's too red and spicy.
33:00I want to eat red and spicy food again.
33:03Red and spicy hot pot.
33:04Red and spicy hot pot was born in Nagoya.
33:11It's a little spicy.
33:12Red and spicy hot pot was born in Nagoya 20 years ago.
33:15Now, Aichi has 20 stores.
33:17From Hokkaido to Kyushu, there are 140 stores nationwide.
33:25Nagoya is famous for its hot pot.
33:28That's right.
33:30It's open on weekdays.
33:35Once.
33:38Twice.
33:41It's amazing.
33:42It's so popular that there are hundreds of seats on the third floor.
33:49And the number of customers is...
33:53Only women.
33:56The number of customers is more than 60%.
33:59It's delicious.
34:01Red and spicy hot pot is popular with everyone.
34:04I think everyone likes it.
34:06I don't know what to say.
34:08I'm not good at spicy food.
34:11That's why I want to eat red and spicy hot pot.
34:14She is a celebrity.
34:17I'm Kanade, 30 years old.
34:22I love red and spicy hot pot.
34:25I used to work part-time at a red and spicy hot pot restaurant when I was a member of NSC.
34:28Really?
34:29Yes.
34:30I eat red and spicy hot pot 10 times a week in winter.
34:33I eat red and spicy hot pot all season.
34:36It's not just red and spicy hot pot.
34:39It has a deep taste.
34:40And it's spicy.
34:43I think there are spicy miso hot pot.
34:45But it's different.
34:46It's red and spicy hot pot.
34:49Everyone praises the red and spicy hot pot.
34:52It's cheap.
34:54It has a lot of ingredients.
34:56The ingredients are beef hormone, tsukune, fried tofu, vegetables, etc.
35:03And you can choose the spiciness you like from 11 levels.
35:12What kind of hot pot do you think red and spicy hot pot is?
35:15What kind of hot pot?
35:16I think it's different.
35:18I think it's different.
35:21It's miso hot pot.
35:22There are various kinds of miso hot pot.
35:25But I think red and spicy hot pot is the only one.
35:29I think it's established as a genre.
35:32When you want to eat spicy food, there is no other place to eat this taste.
35:38I think so, too.
35:41It's the only red and spicy hot pot that doesn't belong to any genre.
35:47It's Hikari Ota's first time to eat it.
35:50It's your first time to eat red and spicy hot pot, isn't it?
35:52This is Gaba.
35:56It's an all-star.
35:57It's amazing.
35:59This is it.
36:05This is good.
36:08But it's really sweet.
36:10That's right.
36:11I'm used to sweet and spicy food.
36:16I want to eat spicy food.
36:20I want to replenish this taste.
36:24That's right.
36:25I want to replenish it.
36:26It's not oil.
36:31What is the biggest feature of red and spicy hot pot?
36:35The soup has a good taste and spiciness.
36:43It's not just spicy.
36:45It's a little sweet.
36:47I'm used to it.
36:49I really want to eat it.
36:52I can't stop eating it.
36:54I can eat it as much as I want.
36:57It's a delicious and spicy soup.
37:01What's in the soup?
37:06I think it's chili pepper.
37:08Let's find out the secret of the soup.
37:14Can you show me the soup?
37:16This is the soup.
37:18Is it here?
37:19Yes, it's here.
37:23There are miso, chili pepper, and various spices in the soup.
37:28I don't know the details, but there are various spices in the soup.
37:31What kind of miso is in the soup?
37:33I don't know.
37:35The shop manager doesn't know.
37:37I don't think the shop manager knows.
37:39Who knows?
37:41I think the staff of the shop knows.
37:45Only a few people know the secret of the soup.
37:51In order to find out the secret of the soup, AICHI TOYOHASHI's KOURA HONSHA is running the shop.
38:02This is KOURA HONSHA.
38:05Hello.
38:08Are you a staff member?
38:10I'm SHIBUYA RUBBER.
38:11Thank you for today.
38:12Are you a part-time worker?
38:14I'm KIKUCHI, the president of the company.
38:16I'm the vice president.
38:17KIKUCHI, the vice president, knows the secret of the soup.
38:24Can you show us the process of making the soup?
38:30I can't show you the process of making the soup.
38:40The production process of the soup is confidential.
38:46However, as a result of a strong negotiation, we will show you an important part of the ingredients that have never been released.
39:02TOKAI SANKEN GOTO CHIRABE RANKING.
39:04AICHI TOYOHASHI is the first place.
39:07The production process of the soup is confidential.
39:09However, as a result of a strong negotiation, we will show you an important part of the ingredients that have never been released.
39:18This is a part of the ingredients.
39:23This is a part of the ingredients that have never been released.
39:26The four ingredients that hold the key to the addictive umakarai soup.
39:31First of all, red miso.
39:34The more fire you put in, the more flavor you get.
39:38White miso is one of the ingredients that can bring out the sweetness.
39:45So you can't just use red miso.
39:47You have to mix it with red miso.
39:50There is another type of miso.
39:55This is the most suitable miso for the pot.
40:01The miso is also called miso.
40:05The more you mix the miso, the more flavor you get.
40:10To make it more flavorful, he mixes three types of miso.
40:16And.
40:19This is also a secret.
40:22This is honey.
40:25Honey? I didn't know that.
40:28Honey is a sweet that has a strong umami.
40:32If you don't have a delicious sweetness when expressing spiciness, it won't taste like a habit.
40:39It doesn't become a strong spiciness.
40:42This is a sweet that has a strong umami and addictive spiciness.
40:49I did a lot of things to get to that point.
40:55The biggest secret to the addictive umakarai soup was honey.
41:03Did you notice honey?
41:05I don't believe in honey at all.
41:08I don't believe it.
41:12The cola group started with a crab restaurant 50 years ago.
41:18Why did they start a new business called Akakara 20 years ago?
41:23Ota hit the vice president.
41:28I wanted to create a new food culture in Nagoya.
41:33At that time, spicy food became popular 21 years ago.
41:39It's a very spicy food.
41:41I got a hint from that.
41:44I wanted to create a new food culture with a hot pot.
41:49There was a hot pot at that time.
41:53Yes.
41:54A hot pot.
41:55But that's not the case.
41:57That's right.
41:58They started from scratch.
42:01That's amazing.
42:04This is a great invention.
42:06Thank you very much.
42:08The other attraction of Akakara hot pot is...
42:15It has a lot of ingredients.
42:17It's not just spicy.
42:22You can enjoy it in many ways.
42:26You can change the toppings depending on your preference.
42:30You can add anything you want.
42:32I think that's a great attraction.
42:36There are a lot of toppings.
42:40There are nine types of ingredients.
42:44And...
42:46This is the best.
42:47Shrimp dumplings.
42:50Shrimp.
42:52There are more than 10 types of toppings.
42:59We asked more than 100 people what kind of toppings they like.
43:02This is the most popular topping.
43:05The third place is...
43:08Tsukune.
43:11Tsukune is delicious.
43:13Tsukune.
43:14Tsukune was delicious.
43:16Tsukune, a speciality of Akakara hot pot.
43:20It's delicious.
43:21It must be delicious.
43:22Yes.
43:23It has a crunchy texture.
43:26I like it.
43:27It's delicious.
43:28It's different from other types of Tsukune.
43:30The soup is spicy.
43:33But, ginger is refreshing and spicy.
43:35Ginger is important.
43:37Tsukune we use in Akakara hot pot is...
43:39We use Nagoya kochi, which has a strong taste.
43:42We add ginger and chicken stock to add texture and flavor.
43:47We changed the toppings several times.
43:50But, this is the best.
43:53The second place is...
43:56The taste is very special.
44:01I add hormone.
44:03Hormone.
44:04Hormone goes well with Akakara hot pot.
44:08The sweetness and spiciness of Akakara hot pot and the fat of hormone are mixed together.
44:16It's delicious.
44:18Hormone is delicious.
44:20The second place is...
44:22The fat is rich and the sweetness is strong.
44:24It's domestic beef hormone.
44:26It's soft.
44:29The taste of soup changes without hormone.
44:33It's important.
44:34The fat is sweet.
44:36If you simmer it, the soup will be sweet and delicious.
44:42They got 28 votes out of 103 people.
44:46What is the most popular ingredient of Akakara hot pot?
44:50I like the taste of soup.
44:55I like deep-fried tofu.
44:57I like deep-fried tofu.
44:58Deep-fried tofu.
45:00I like deep-fried tofu the most.
45:02She likes deep-fried tofu.
45:04The first place is...
45:05Deep-fried tofu.
45:07The taste is strong.
45:10Deep-fried tofu.
45:11Deep-fried tofu.
45:13It's delicious.
45:15I sucked the soup and it spread in my mouth.
45:21Akakara hot pot is sweet and spicy.
45:25The deep-fried tofu absorbed the soup.
45:28When I ate it, it spread in my mouth.
45:30It's good to eat deep-fried tofu.
45:32Look at the deep-fried tofu.
45:33It looks delicious.
45:36The reason why deep-fried tofu is popular is...
45:42Deep-fried tofu is made by Akakara.
45:50Is it special?
45:51Yes.
45:52Deep-fried tofu is special.
45:57Deep-fried tofu is thicker than normal deep-fried tofu.
46:01Deep-fried tofu absorbs the soup easily.
46:05When you eat it, you can enjoy the original taste of deep-fried tofu.
46:08Deep-fried tofu absorbs the soup well.
46:10So, you can enjoy the taste of Akakara hot pot.
46:16Deep-fried tofu is special so that you can enjoy the spicy soup.
46:28Deep-fried tofu is the most popular one.
46:32It's true.
46:33It's delicious.
46:34Deep-fried tofu absorbs the soup well.
46:36Deep-fried tofu is thick.
46:37Deep-fried tofu absorbs the soup well.
46:39It's not Kiyoshi.
46:41It's delicious.
46:45Akakara hot pot is served with ramen.
46:51And Kishimen.
46:55There are four kinds of ramen.
46:59Kishimen is the most popular one.
47:10Kishimen is the most popular one.
47:13I'll definitely eat Kishimen.
47:16Kishimen is the most popular one because more than half of customers order it.
47:24The spicy ramen and cheese go well together.
47:27It's strange but delicious.
47:29The cheese makes it sweeter.
47:32It's mild.
47:33After it becomes sweet, it's a little spicy.
47:40I'm happy.
47:41I feel like I'm in Europe.
47:43Do you?
47:44It's delicious.
47:45Is it Italian?
47:47I didn't expect it to go well with ramen.
47:50It's really delicious.
47:51It's really delicious.
47:52Mr.Kanade has been working part-time at Akakara since NSC.
47:55He has been eating Akakara at his restaurant and home all year long.
48:00I want him to try it.
48:02What is the recipe of Akakara at home?
48:07It's a little spicy.
48:09It's a little spicy.
48:10It's a little spicy.
48:11It's a little spicy.
48:12I'm sure they sell this in the morning.
48:20If it's Akakara, it's Kanade style.
48:23It's a great recipe with Akakara soup.
48:30There is a topping that I like.
48:33I recommend mochi.
48:36It's a thin mochi.
48:37I think it's delicious.
48:38It's sold in supermarkets.
48:39It's delicious when you boil it and put it in.
48:45It melts like cheese.
48:47The topping is cheese risotto.
48:51It's delicious if you put butter in it.
48:56I highly recommend it.
49:00That's good.
49:03It's very mild.
49:05Akakara's miso has a deep taste.
49:09But, it's very mild.
49:12It's very delicious.
49:14Mr. Oda, how did you like the hot pot special of Akakara at home?
49:18I was very happy today.
49:21I love hot pot.
49:24I love hot pot the most among food.
49:26It's fun to be surrounded by people and be able to smile.
49:31That's true.
49:33Please look forward to the next.