朝だ！生です旅サラダ 2025年1月25日 高橋克実が香川県で讃岐うどんと名作映画ロケ地巡り！海外の旅は世界遺産ウルルを夜明けからサンセットまで満喫！
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#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
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TVTranscript
00:00:30This video is a derivative work of the Touhou Project. It may be disrespectful of character image.
00:00:41Good morning!
00:00:43It's the morning of Sunday, January 25th.
00:00:46It's getting cold and a little warm.
00:00:49The weather is getting warmer and warmer.
00:00:51I thought it was spring.
00:00:53Today is said to be the lowest temperature day in Japan.
00:00:56Lowest temperature?
00:00:58That's a long time ago. It was in 1902.
00:01:01It was in Asahikawa, Hokkaido.
00:01:03It was observed that it was minus 41 degrees.
00:01:06But it hasn't been updated yet.
00:01:08And it's a cold day.
00:01:10Please don't say that.
00:01:12It's a temperature you don't usually feel.
00:01:15But I said it myself.
00:01:17At that time.
00:01:19But it's still warm and cold.
00:01:21It's a little cold, so please be careful.
00:01:25We have a wonderful guest this week.
00:01:27Mr. Katsumi Takahashi.
00:01:29Good morning.
00:01:31Nice to meet you.
00:01:34I finally met you.
00:01:36I've never seen you in a drama or a work.
00:01:40Really?
00:01:42I'm glad to meet you.
00:01:44I'm glad to meet you, too.
00:01:46I've only seen you on TV.
00:01:48I've seen you, too.
00:01:50Nice to meet you.
00:01:53Today, we're going to...
00:01:55Mr. Takahashi.
00:01:57What's wrong?
00:01:58I'm sorry.
00:01:59I'm fine.
00:02:00Mr. Takahashi.
00:02:02I'm nervous.
00:02:04I was so excited to meet you.
00:02:08I'm looking forward to your trip.
00:02:11Mr. Enna Yamashiro is going abroad today.
00:02:15Enna, where are you going today?
00:02:18Good morning.
00:02:20I'm Enna Yamashiro, a broadcaster.
00:02:24I'm in Nagashima Town, Izumi Prefecture, north of Kagoshima Prefecture.
00:02:29This is Usui Port, which is close to Kumamoto Prefecture.
00:02:34Look at the beautiful morning sun.
00:02:38It's a nice day.
00:02:40I'm at the port now, so it's cold.
00:02:46It's cold.
00:02:48It's really cold.
00:02:50I'm going to introduce you to the fish that is in season now.
00:02:55It's been farmed with the latest technology.
00:02:58This fish is said to be the number one fish produced in Japan.
00:03:03I'm going to give you a quiz.
00:03:08What is the best fish in Japan?
00:03:12It's a bonito in Kagoshima Prefecture.
00:03:16It's a bonito.
00:03:18It's a bonito.
00:03:20It's swimming in the back.
00:03:23It's a fish that's close to bonito.
00:03:25It's a bonito and a sea bream.
00:03:27It's a sea bream.
00:03:29It's a sea bream and a sea bream.
00:03:31It's a sea bream and a sea bream.
00:03:33Good morning.
00:03:35I'm Yamamoto, a broadcaster.
00:03:38Nice to meet you.
00:03:40Good morning, everyone.
00:03:43Can you scoop the fish with a net?
00:03:47Can I do it?
00:03:49I'll try it.
00:03:57It's amazing.
00:04:01Is this a net?
00:04:03It's big.
00:04:05It's easy to scoop if you scoop it from the head.
00:04:08It's amazing.
00:04:13It's big.
00:04:15I'll scoop it from the head.
00:04:17I'll scoop it from the head.
00:04:22I'm scared.
00:04:25I'm fine.
00:04:27Yamamoto, what is this fish?
00:04:30It's a yellowtail.
00:04:32The king of yellowtail is a yellowtail.
00:04:34It's a yellowtail.
00:04:36It's cool.
00:04:38It's alive.
00:04:40It's amazing.
00:04:42It's a yellowtail.
00:04:44It's a brand yellowtail raised in Chiyo.
00:04:48It produces 12,000 tons a year.
00:04:5112,000 tons?
00:04:53It's the number one producer of yellowtail in Japan.
00:04:57It's amazing.
00:04:59It's loved not only in Japan but all over the world.
00:05:02It's global.
00:05:04It was very heavy.
00:05:06How much does it weigh?
00:05:08It weighs 5 kg.
00:05:10It's amazing.
00:05:12It's the number one producer of yellowtail in Japan.
00:05:16Is there a secret to it?
00:05:18Yes.
00:05:23The sea near Nagashima Castle is warm throughout the year.
00:05:27The tide is fast.
00:05:29It's the best environment for yellowtail farming.
00:05:31There are 1,000 ponds of yellowtail.
00:05:33The latest technology is used in this pond.
00:05:36It protects yellowtail from the risk of breeding.
00:05:39Another thing is the management system of yellowtail.
00:05:42All the data such as the size of the body and the amount of feed are managed.
00:05:46I went into the sea and filmed this video.
00:05:49How is it?
00:05:50It's swimming energetically, isn't it?
00:05:52Did you film it?
00:05:54Yes.
00:05:55Isn't it energetic and scary?
00:05:57No, it's fine.
00:06:00By the way, what is the latest technology used in the pond?
00:06:04The scariest thing in farming is the red tide.
00:06:08This is the technology to protect fish from the red tide.
00:06:11I think it's a little difficult to understand, but I'll explain it briefly.
00:06:15The red tide itself passes over the surface of the sea.
00:06:21In order to protect from it, the depth of the pond can be adjusted.
00:06:27This is how to cover the pond with a net and sink the whole pond.
00:06:32The second is how to add a net to the pond and adjust the depth of the net itself.
00:06:38By doing this, the fish can go to a place where it is easy to go and live in a place where it is not painful.
00:06:45I see.
00:06:46You can make delicious yellowtail by combining the best environment and the latest technology.
00:06:52In addition to this, we also use tablets to manage data.
00:06:56Is it also managed by data?
00:06:58Yes.
00:06:59I'm going to eat the most delicious yellowtail now.
00:07:03It looks delicious.
00:07:07This is the fatty part of the yellowtail.
00:07:10Fatty part?
00:07:12Yes.
00:07:17Thank you very much.
00:07:21There is a lot of fat.
00:07:29How is it?
00:07:32It's delicious.
00:07:34There is a lot of fat.
00:07:36It's delicious.
00:07:37I can feel the umami of yellowtail.
00:07:40It's delicious.
00:07:42What is the secret of this deliciousness?
00:07:46We are particular about fish feed.
00:07:49We make fish feed with this fish tank.
00:07:52Only the fish that eat this feed can be called yellowtail.
00:07:55Is this the fish feed?
00:07:57I had the impression that raw fish would be more delicious.
00:08:01It's not that raw fish is not delicious.
00:08:04The quality of the fish feed was not maintained for a year.
00:08:09I see.
00:08:11This is a yellowtail.
00:08:15I think everyone is interested in the ingredients.
00:08:20I will tell you the secret of this fish feed.
00:08:23I will eat this fish feed.
00:08:25Can I eat this fish feed?
00:08:28This fish feed is safe for humans to eat.
00:08:34I see.
00:08:36I'm looking forward to it.
00:08:38In the second half of this program, yellowtail will transform into various dishes.
00:08:43Please look forward to it.
00:08:51Thank you for waiting.
00:08:53This is Mr. Katsumi Takahashi's journey.
00:08:55This time, I went to Kagawa prefecture.
00:08:57Why?
00:08:58Kagawa prefecture is the whole of Shikoku.
00:09:02I have never been there.
00:09:03I have only been to Kagawa prefecture once.
00:09:07I love movies.
00:09:10When I went to Kagawa prefecture last time, the first movie was still available.
00:09:20This time, I went to Kagawa prefecture to shoot a movie.
00:09:27I think everyone knows this movie.
00:09:29I also went to Kagawa prefecture to shoot a movie called Sanuki Udon.
00:09:32There are many udon noodles in Kagawa prefecture.
00:09:36I like Sanuki Udon the most.
00:09:39I agree.
00:09:40Sanuki Udon is chewy.
00:09:42I went to Kagawa prefecture to shoot a movie called Sanuki Udon.
00:09:46Please watch this movie.
00:09:49Kagawa prefecture has a delicious udon restaurant since morning.
00:09:55There is a delicious udon restaurant around here.
00:10:00It's a residential area.
00:10:03I will go there.
00:10:08I found it.
00:10:11It's open.
00:10:12It's still before 8 o'clock.
00:10:15They are open.
00:10:18It's a hand-made udon.
00:10:22Good morning.
00:10:25Excuse me.
00:10:26It's warm.
00:10:28This noodle shop has been in business for over 40 years.
00:10:31It opens at 7 a.m.
00:10:33How many servings do you want?
00:10:35One serving, please.
00:10:37One serving, please.
00:10:39How many servings do you want?
00:10:41One serving is 250 yen.
00:10:42Three servings?
00:10:44No way.
00:10:46Please wait here for a few seconds.
00:10:48Do I have to wait here?
00:10:50That's right.
00:10:52How long do I have to wait?
00:10:53A little longer.
00:10:54A little longer?
00:10:55Yes.
00:10:56Here you go.
00:10:59This is yukini.
00:11:00Is this it?
00:11:01Yes.
00:11:03It's still warm.
00:11:05It's still warm.
00:11:07We'll try the clear broth made with bonito and kelp.
00:11:11It's 150 yen.
00:11:15It's before 8 a.m.
00:11:18It looks delicious.
00:11:22It feels good.
00:11:24It's the way people who like it eat it.
00:11:27It's delicious.
00:11:30I want to eat it.
00:11:32It's refreshing.
00:11:36It's delicious.
00:11:39It has a strong flavor.
00:11:42This is the best.
00:11:44There are a lot of people.
00:11:49People eat two or three servings in the morning.
00:11:55I wonder how many servings they eat.
00:11:59There is also champon.
00:12:00What is this?
00:12:01This is ramen.
00:12:02Everyone orders champon.
00:12:04On top of udon?
00:12:05Yes, it's the same.
00:12:07On top of udon?
00:12:09It's ramen.
00:12:10Ramen?
00:12:11This is the soup.
00:12:13It's true.
00:12:14It's warm.
00:12:15That's amazing.
00:12:16It's a great mix.
00:12:18Do you eat different noodles at once?
00:12:20Yes.
00:12:21Do you eat different noodles at once?
00:12:22Yes.
00:12:23Do you eat different noodles at once?
00:12:24In the morning, I eat this.
00:12:27I eat this champon.
00:12:31Udon and champon.
00:12:35That's soba.
00:12:37There is no one who mixes soba with udon, right?
00:12:40There is.
00:12:41There is.
00:12:44That's a great combination.
00:12:45Champon noodles.
00:12:47Champon noodles.
00:12:51Champon noodles with Chinese noodles and udon.
00:12:53I knew it.
00:12:54They move well.
00:12:59This picture is amazing.
00:13:03Chinese noodles are delicious.
00:13:05It's amazing to eat different noodles at once.
00:13:14The soup stock is delicious.
00:13:18It's delicious.
00:13:21I added a little pepper.
00:13:23Pepper?
00:13:24I added pepper and ramen.
00:13:29This picture is amazing.
00:13:37It's delicious.
00:13:40Udon and ramen.
00:13:43It's perfect for noodles lovers.
00:13:47In Takamatsu, there is something I'm interested in other than udon.
00:13:51This is the famous Kotohira Railway Station in Kagawa Prefecture.
00:13:55I'd like to get on the train.
00:13:56The station is written as Ritsurin.
00:14:03I'd like to go to the place where Konpira is.
00:14:09This is nice.
00:14:12How far is this?
00:14:13It's the last stop, so it's Ritsurin Park.
00:14:16There are a lot of people.
00:14:23It's rare.
00:14:26How long does it take to get to the last stop?
00:14:29It takes about an hour and 55 minutes to get to the last stop.
00:14:31It takes a long time.
00:14:33I'm going to get on the train.
00:14:37It's cute.
00:14:41It's yellow.
00:14:46Thank you for waiting.
00:14:51It's a local line that is familiar with Kotoden.
00:14:55I can't get on the train.
00:14:58It takes about 10 minutes to get there.
00:15:00It takes about 20 minutes.
00:15:05It reminds me of Niigata in my hometown.
00:15:10Here it is.
00:15:11Here it is.
00:15:14It's called Samuki Fuji.
00:15:16Here it is.
00:15:19It's nice.
00:15:22It looks good.
00:15:24It looks good.
00:15:32It took about an hour to get to the last stop.
00:15:36It's hot.
00:15:37It's hot.
00:15:42It's cold.
00:15:52This is nice.
00:15:54Kotoden Kotohira.
00:15:58This is the Konpira that I wanted to visit.
00:16:01There is a sign.
00:16:07It says Sando.
00:16:14It looks like a tourist attraction.
00:16:17I want to eat udon again.
00:16:19There are a lot of restaurants.
00:16:24It starts from here.
00:16:28365.
00:16:30It's a year.
00:16:331, 2, 3, 4, 5, 6, 7, 8, 9, 10.
00:16:41It's a peaceful place.
00:16:43It's hard to keep going.
00:16:45That's 15.
00:16:4762, 63, 64, 65, 66, 67, 68.
00:16:5378, 79, 80.
00:16:55It's a stone that leads to the entrance to Kotohira-gu.
00:16:5999, 100.
00:17:02It's written on the 100th step.
00:17:05It's written on everything.
00:17:08It's written.
00:17:09It's written on everything.
00:17:12I was surprised.
00:17:13It's written on the 181st step.
00:17:16It's pretty hard.
00:17:23It's a nice view.
00:17:31This is the 365th step.
00:17:34It's a movie starring my favorite actor, Masako Natsume.
00:17:37It was filmed at Setouchi Boys Baseball Club.
00:17:44It's here.
00:17:46This is where Masako Natsume and her students have a conversation.
00:17:56I forgot to tell you.
00:17:59They're coming down.
00:18:03They're finally here.
00:18:07It's a nice view.
00:18:09It's a long way from Omon to Gohon-gu.
00:18:13It's like a movie.
00:18:18Thank you for your hard work.
00:18:19A little more.
00:18:25I get motivated when I hear that I have to do a little more.
00:18:30I'm tired.
00:18:41There's still a long way to go.
00:18:42There's still a long way to go.
00:18:50I can't see it.
00:18:51It's starting to look like a slope.
00:18:52It's almost there, Dad.
00:18:55It's almost there.
00:18:56It's almost there.
00:18:59I can't help but be moved.
00:19:02I can't help but be moved.
00:19:10It's a long way to Gohon-gu.
00:19:13It's a long way to Gohon-gu.
00:19:16It's a long way to go.
00:19:20It's the last step.
00:19:21It's the last step.
00:19:22It's a long way to go.
00:19:25It's completely different from before.
00:19:29We're here.
00:19:30We're here.
00:19:31We're here.
00:19:34It's a great view.
00:19:37It's right in front of the shrine.
00:19:39That's right.
00:19:41Mt. Sanuki and Mt. Fuji.
00:19:46There are a lot of mountains.
00:19:49It's a great view.
00:19:52It was worth it to climb up here.
00:19:55The weather got better.
00:19:58In the Edo period,
00:20:00this place was so popular that it was called
00:20:02Konpira-mairi once in a lifetime.
00:20:07We're going back to Takamatsu City,
00:20:09where the hotel is located,
00:20:11to visit the film location of our wish.
00:20:16It's beautiful here.
00:20:23It's spacious.
00:20:24It's wonderful.
00:20:29It's a hot spring inn on a hill.
00:20:32It used to be a ryotei.
00:20:36This is it.
00:20:37The name of the whole island is on it.
00:20:40This is the main building.
00:20:48I'm surprised.
00:20:50No way.
00:20:51It's amazing.
00:20:53It's a great view.
00:20:56It's amazing.
00:20:57I didn't expect it to rain so much.
00:21:00It's amazing.
00:21:02What is this place?
00:21:04It's a star hotel.
00:21:07From the big window,
00:21:09you can see the whole of Takamatsu City and Seto Inland Sea.
00:21:12The big island in front of us.
00:21:15What is it?
00:21:16It's called Onigashima.
00:21:18Onigashima?
00:21:19Yes, it's on the right.
00:21:21This is...
00:21:23This is a roof-shaped yashima.
00:21:26This is a yashima.
00:21:28It's different from the yashima I'm familiar with.
00:21:31It's quiet.
00:21:32It's a quiet yashima.
00:21:34It's flat.
00:21:35It's really flat.
00:21:36It's quiet.
00:21:37Is there another room?
00:21:39It's a bedroom.
00:21:41What is this?
00:21:45How many beds are there?
00:21:47It's amazing.
00:21:49You can stay here.
00:21:52This room has a natural hot spring.
00:21:55The floor and the view were amazing.
00:22:00The large bathhouse is a great place to enjoy the natural hot spring.
00:22:04It's beautiful at night and beautiful in the morning.
00:22:09The dinner was also special.
00:22:12It's a sea stone dish that uses the season of the rabbit.
00:22:15It's a modern dish.
00:22:19Excuse me.
00:22:22It's a sea stone dish.
00:22:27It's a delicious dish with yellowtail and conger eel.
00:22:33Do you eat both at once?
00:22:35It looks delicious and smells good.
00:22:42Yellowtail is a brand fish raised with yellowtail leaves, a specialty of Kagawa.
00:22:48It's a yellowtail conger eel.
00:22:50I'll try it.
00:22:53You're not scared of Kagoshima, are you?
00:22:57It's delicious.
00:22:59The texture is amazing.
00:23:03The soup is delicious.
00:23:11There are other brands of food that use olives.
00:23:15This is the olive beef of the rabbit.
00:23:20It's Russian style.
00:23:22What is Russian?
00:23:24It's a dish that uses beef tenderloin, foie gras, and truffles.
00:23:29I see.
00:23:41The meat is soft.
00:23:44I've never eaten such a big yellowtail.
00:23:50I enjoyed the hot spring and gourmet food in Kagawa.
00:23:56It's an olive hamachi, an olive yellowtail, an olive beef, and an olive pig.
00:24:01It's amazing.
00:24:03It's all olives.
00:24:05It's a dish that uses olive leaves.
00:24:09It smells good and tastes good.
00:24:12The sea food is delicious.
00:24:14The meat is delicious.
00:24:16It's a dish that uses udon noodles.
00:24:20Matsushita of udon noodles.
00:24:22I've heard that name before.
00:24:26It's open early in the morning.
00:24:29I feel like I went to eat udon noodles before the show.
00:24:32It's not just udon noodles.
00:24:34It's ramen and soba.
00:24:36It's a recent trend.
00:24:39The soup is the same, right?
00:24:41My father told me to put pepper on it.
00:24:44It looks delicious.
00:24:46It's good to put pepper on it.
00:24:48I really wanted to go to Konpira.
00:24:51Is your ankle okay?
00:24:53It was hard.
00:24:55If you climb, you have to get off.
00:24:57That's right.
00:24:58That's Hongu, right?
00:25:00There's another one in the back.
00:25:03There are 1,300 people there.
00:25:06It's a one-day job.
00:25:08I had an idea.
00:25:10I told the staff that this place was good.
00:25:13I told them to bring me here.
00:25:15It's another opportunity.
00:25:17That's right.
00:25:19Where are you going next?
00:25:21I'm going to Shodoshima for the first time.
00:25:25It's a famous movie.
00:25:27It's a famous movie.
00:25:31Matsushita was also in it.
00:25:36I enjoyed the world of the movie.
00:25:39Please take a look.
00:25:43The sea is beautiful.
00:25:45This is Takamatsu Port.
00:25:47Today, I'm going to Shodoshima by ferry.
00:25:51I'm sure you all know this.
00:25:53It's a movie called 24 Eyes.
00:25:57It's a movie by Hidoku Takamine.
00:26:01I love it.
00:26:04I'd like to go there.
00:26:06It's been a while since I've been on a boat.
00:26:09It's huge.
00:26:11Shodoshima from Takamatsu Port.
00:26:13It's nice.
00:26:17It's a one-hour ferry ride.
00:26:21Ferry rides are very unusual.
00:26:26I'm so excited to be on a ferry like this.
00:26:37We head to Shodoshima while looking at Shimajima in Setouchi.
00:26:42That's Shodoshima.
00:26:44I can see it.
00:26:49Everything in the back is huge.
00:26:57This is my first time landing on Shodoshima.
00:27:07It's great.
00:27:11There are about 25,000 people living on the island, which is 126 kilometers around.
00:27:17Shodoshima
00:27:21I can see the seaweed.
00:27:26Sanuki udon.
00:27:27What?
00:27:28Isn't that udon?
00:27:30I'd like to eat udon on Shodoshima too.
00:27:34It's different.
00:27:37Seimenjo Choku-e, a popular restaurant loved by the local people.
00:27:41Choku-e restaurant.
00:27:43Excuse me.
00:27:45We'd like to order rice.
00:27:48You can choose from this menu.
00:27:50From this menu?
00:27:51There are so many kinds.
00:27:54This is the best.
00:27:55What do you recommend?
00:27:56It's shiguremi udon made with olive oil from Shodoshima.
00:27:59Olive oil.
00:28:00We have to eat this.
00:28:01It's olive oil.
00:28:02Yes.
00:28:05We ordered shimeji udon with delicious ingredients from Shodoshima.
00:28:09It's made with wheat flour exclusively for Sanuki udon.
00:28:14It's firm.
00:28:17Excuse me.
00:28:18Is this chocolate?
00:28:19It looks delicious.
00:28:21It looks strong.
00:28:27It's delicious.
00:28:29Shiguremi udon is good.
00:28:32I can't stop eating sweet and spicy beef.
00:28:40Kagawa's udon is the best.
00:28:44Shishio-no-sato is a place where Shodoshima's famous soy sauce brewery gathers.
00:28:53There's a signboard.
00:28:57Soy sauce soft.
00:29:07Do you have soy sauce soft cream?
00:29:09Yes, it's a specialty.
00:29:10It's a specialty?
00:29:13It's soy sauce.
00:29:15It's soy sauce mixed with milk.
00:29:21Do you put soy sauce on this?
00:29:25Do you put soy sauce on this?
00:29:30Do you put soy sauce on this?
00:29:33It looks like mitarashi.
00:29:39It's new.
00:29:42It's a new taste.
00:29:45It's like caramel.
00:29:47It's like caramel.
00:29:49After putting soy sauce on it, I'll lick it.
00:29:53If I don't put soy sauce on it, I'll feel it's not enough.
00:30:02Let's make a comment.
00:30:06Let's go to the world of Nijuushi no Hitomi.
00:30:09That's it.
00:30:11It's here.
00:30:14It's a movie theater.
00:30:16It's amazing.
00:30:19Thank you in advance.
00:30:24Nijuushi no Hitomi is a famous novel by Tsuboi Sakae, a novelist from Shodoshima.
00:30:30It tells the story of Mr. Oishi and his 12 students who went to an elementary school on the island in the early Showa period.
00:30:39It started with the main character, Hideko Takamine, and became a movie and drama many times.
00:30:55There's a bicycle.
00:30:57There's a bicycle in Nijuushi no Hitomi.
00:31:00There's a bicycle.
00:31:02It was in this shape.
00:31:04I took the street like Mr. Haikara.
00:31:07Can I ride it?
00:31:09I'm happy.
00:31:11The tires are hard.
00:31:13I'll ride it.
00:31:15It's like riding a bicycle.
00:31:21I'm happy.
00:31:23I feel like Mr. Oishi.
00:31:26It's a movie that reproduces the streets of the early Showa period.
00:31:30It's true.
00:31:31There's a Misaki library.
00:31:34This is where the story begins.
00:31:37Let's go.
00:31:44There's a bicycle here, too.
00:31:46It's amazing.
00:31:54It's amazing.
00:31:56This is the camera that was taken like this at that time.
00:32:03Where did you shoot the movie?
00:32:08I shot all the scenes from the second movie.
00:32:12There's a real Takamine's library in Misaki's library.
00:32:21Is it still there?
00:32:23Yes, it is.
00:32:24Is that so? It's amazing.
00:32:29We're going to the library where Takamine Hideko shot the movie.
00:32:33I'm looking forward to it.
00:32:38Isn't this Takadai?
00:32:40It's not Takadai.
00:32:41What?
00:32:42The school itself was shot next to the sea.
00:32:47This is it.
00:32:50The students lined up in this hall.
00:32:54This is the real Takamine's library in 1929.
00:33:00Is this still there?
00:33:02It's amazing.
00:33:03It's been more than 100 years.
00:33:07It was built in 1935 and was used as a library until 1946.
00:33:18You can also enter the school building.
00:33:23This is amazing.
00:33:28It's amazing.
00:33:30Can I ride this?
00:33:37This is the classroom as it was when it was abandoned.
00:33:41The desks and chairs that were actually used are preserved as they are.
00:33:46It's so small.
00:33:48There's a panel.
00:33:50This is a panel from 1929.
00:33:55You're riding a bicycle.
00:33:59This is for shooting.
00:34:02It's amazing.
00:34:04There are pictures of the shooting scene.
00:34:08What impressed me the most was this scene where he talked to the students through the window.
00:34:16It's amazing.
00:34:17It's rare to see a bicycle.
00:34:18It's a reproduction.
00:34:19Do you want me to put it on your bike?
00:34:24I'm sure Takamine rode it.
00:34:28How is it?
00:34:30How is it?
00:34:32I'm happy.
00:34:33It's amazing.
00:34:38Mr. Oishi.
00:34:40Mr. Oishi.
00:34:42Mr. Oishi.
00:34:44I feel like I'm going to cry.
00:34:47I'm so happy.
00:34:48Did you go to that school by the sea?
00:34:51Yes, I did.
00:34:52It's a new school.
00:34:54I went there when I was in the age of Yuko Tanaka.
00:34:57It's been a long time.
00:34:59The town is still there.
00:35:01There is a feeling of the Meiji and Showa period wherever you go.
00:35:05It was a wonderful place where I could feel the feeling of the time just by going.
00:35:12It was a wonderful place.
00:35:14I thought it was the same school.
00:35:16I was told it was the same school.
00:35:20I was also a student at that time.
00:35:22Really?
00:35:23I was a student at that time.
00:35:25Did you go to Hitomi's school?
00:35:26Yes, I went to Hitomi's school.
00:35:30That's amazing.
00:35:32I ate sweet potatoes at my teacher's house before the battle.
00:35:36You were a teacher and a student.
00:35:38Yes, I was a teacher and a student.
00:35:40I'm a classmate.
00:35:41I was a classmate.
00:35:43That's amazing.
00:35:44It's nice.
00:35:45It's nice to be able to enter the school.
00:35:48It was a good place.
00:35:50I ate udon for the first time.
00:35:55It was really delicious.
00:35:57The beef is different.
00:35:59I thought I came here for the first time.
00:36:03Before that, YASHIMA-KUN came here privately.
00:36:07YASHIMA-KUN is everywhere.
00:36:09At first, when I asked YASHIMA-KUN about the taste of udon, YASHIMA-KUN came.
00:36:19YASHIMA-KUN seems to think that YASHIMA-KUN is a gross person.
00:36:24YASHIMA-KUN and YASHIMA-KUN are not a couple.
00:36:26YASHIMA-KUN and YASHIMA-KUN are not a couple.
00:36:28It was a wonderful trip.
00:36:31Thank you very much.
00:36:33I have a nice gift for you.
00:36:36I will give you a set of 10 udon noodles.
00:36:42There are two 0s in the number of applications.
00:36:450067-888-76.
00:36:480067-888-76.
00:36:51We will accept applications from now until 9 a.m. on Mondays.
00:36:54You can't apply from a fixed number.
00:36:56If you win, we will contact you directly.
00:37:00What's next?
00:37:02It's a trip to KOREIWA.
00:37:03Discover small fruits in TARACHO, Saga Prefecture.
00:37:12KOREIWA
00:37:16KOREIWA
00:37:18KOREIWA
00:37:20KOREIWA
00:37:22KOREIWA
00:37:24KOREIWA
00:37:26KOREIWA
00:37:28Next is a trip to KOREIWA.
00:37:32Discover small fruits in TARACHO, Saga Prefecture.
00:37:36Discover small fruits in TARACHO, Saga Prefecture.
00:37:40Let's start our trip to KOREIWA.
00:37:43I didn't know you had a shirt in that color.
00:37:46TARACHO is located in the south of Saga Prefecture.
00:37:48It is a town where sea and mountain food gather.
00:37:53We will ask for KOREIWA food at the station on the road.
00:37:56What is famous in TARACHO?
00:37:59This is a mandarin.
00:38:01Is it a mandarin?
00:38:02It's sweet and delicious.
00:38:04You can buy it there.
00:38:05Do you sell it here?
00:38:06You can buy it there.
00:38:07You can buy it here.
00:38:10This is a brand mandarin grown in TARACHO.
00:38:12I came to buy it.
00:38:15I went to buy it.
00:38:17This is an orange.
00:38:19You sell a lot of oranges.
00:38:21This is a famous mandarin.
00:38:23Do you have clementine?
00:38:26This is sold out.
00:38:27This is sold out.
00:38:30You sell a lot of mandarin.
00:38:33There is not only clementine in TARACHO.
00:38:37Please enjoy the taste and aroma of Europe.
00:38:42This is an orange grown in Spain.
00:38:45It was introduced to TARACHO 50 years ago.
00:38:49It is sold once in the morning.
00:38:51People come to buy it immediately.
00:38:54Who makes clementine?
00:38:57TAJIMA KANKITSUEN.
00:39:01If you go to the farm, you may be able to eat it.
00:39:04I go there.
00:39:07I found it.
00:39:08Isn't it here?
00:39:10This is clementine.
00:39:12This is TAJIMA KANKITSUEN.
00:39:14This is processed.
00:39:16This is a farm that grows and processes clementine.
00:39:19I ask for an interview.
00:39:21This is a TV program called TABISARADA.
00:39:24Can you interview me?
00:39:29I got an interview.
00:39:31This man started growing clementine in TARACHO 50 years ago.
00:39:38This is a special brush.
00:39:40This is the scent of clementine.
00:39:41Was it so delicious?
00:39:43The scent is good.
00:39:45Can I eat it?
00:39:47I met clementine in the process of selection.
00:39:51This is clementine.
00:39:54Is it smaller than mandarin?
00:39:57This is delicious.
00:40:01This is a precious mandarin that is rarely grown outside of TARACHO.
00:40:05This has a refreshing scent.
00:40:12This has a strong taste.
00:40:14This is sweet.
00:40:16I have never eaten such a sweet mandarin.
00:40:18This is a rich sweetness.
00:40:20I made this more delicious with juice.
00:40:23This is more delicious with juice.
00:40:26This is more delicious with juice.
00:40:29This is a juice made from Spain.
00:40:33This is also made in Spain.
00:40:35Is this real?
00:40:37This looks like a barrel.
00:40:40This has come out.
00:40:42What's going on?
00:40:44Juice has come out.
00:40:46This is a moment.
00:40:48This is amazing.
00:40:50This is a beautiful orange color.
00:40:54ITADAKIMASU.
00:41:00This is sweet.
00:41:02This is delicious.
00:41:04This has a sour taste and umami.
00:41:08This juice is called SENORITA YOKO.
00:41:12This is the name of the daughter.
00:41:15Is this princess MITSUKO next to YOKO?
00:41:19I made this to make it more delicious.
00:41:22Is this a princess MITSUKO?
00:41:24This is more delicious than YOKO.
00:41:26I made this to make it more delicious.
00:41:28Who is YOKO?
00:41:30I will ask them for delicious food.
00:41:34There is also YAMASAKI HAM.
00:41:36YAMASAKI HAM?
00:41:38This is a popular product in HANKYU DEPARTMENT STORE.
00:41:42There is a popular ham maker in the department store.
00:41:47Is this here?
00:41:49There is YAMASAKI HAM.
00:41:54This is more like a company than I expected.
00:41:58I will interview the company directly.
00:42:04Can you interview me?
00:42:07I can't interview you.
00:42:09Are you busy?
00:42:11I'm busy, so you should interview me.
00:42:14Is that so?
00:42:15This shooting was held in December.
00:42:18He is busy in the harvest season.
00:42:20He went to the roadside station where the product was being sold.
00:42:27This is YAMASAKI HAM.
00:42:29I found it.
00:42:31This is the most popular product in the country.
00:42:38This is a popular ham and sausage processing company nationwide.
00:42:45Black pepper is popular.
00:42:47Black pepper?
00:42:49Is black pepper added to the ham?
00:42:51Yes.
00:42:52Ham is also delicious.
00:42:54If you bake a steak, it will be a steak.
00:42:58I bought ham and sausage.
00:43:05Let's bake it.
00:43:07Is that okay?
00:43:08He baked it specially for me.
00:43:12I baked it.
00:43:15It looks delicious.
00:43:17Thank you for everything.
00:43:20First of all, the sausage with black pepper.
00:43:29This is soft.
00:43:30Black pepper brings out the sweetness of the pork.
00:43:36This is 100% pork ham.
00:43:41This is well-done.
00:43:48This is meat.
00:43:49This is well-done.
00:43:51This is not too strong.
00:43:53However, the taste of the meat is strong.
00:43:56This is delicious.
00:43:57This is a delicious steak.
00:43:59I found it.
00:44:00What is that?
00:44:02He continues to ask more questions.
00:44:05This is a crab.
00:44:07Is this a crab?
00:44:08This is a crab.
00:44:10This is a crab.
00:44:12This is a crab.
00:44:14Is this delicious?
00:44:16This is a crab.
00:44:19This is often served at hotels.
00:44:23I asked the restaurant where this is served.
00:44:27Is this a restaurant?
00:44:31This is a Japanese restaurant famous for crabs.
00:44:35This is a crab.
00:44:37This is a crab.
00:44:39This is a crab.
00:44:41This is a crab.
00:44:44The result of the interview.
00:44:46This is a good restaurant.
00:44:47Thank you very much.
00:44:51This is a seafood restaurant established in 1994.
00:44:55You will win the game once you put the fresh water crab into the tank.
00:45:00The water crab passed the start line and won.
00:45:03Here you go.
00:45:04Thank you very much.
00:45:06This is a beautiful red crab.
00:45:09This is a set of fried rice and miso soup.
00:45:1215 minutes for the main dish.
00:45:14It is boiled crab with salt.
00:45:19The crab was eaten by the enemy.
00:45:21Wow, it's miso!
00:45:25Is this an egg?
00:45:27It looks delicious!
00:45:29In this season, a lot of nutrients from the ariyaki shell are extracted,
00:45:33and the meat is especially firm.
00:45:35Wow, it's so thick!
00:45:37I can feel the weight.
00:45:45The umami!
00:45:46First of all, the umami,
00:45:48and at the same time, the sweetness spreads out.
00:45:51Each fiber is very thin and delicate.
00:45:55Because it's so delicate,
00:45:57the moment the meat comes off,
00:45:59the aroma spreads out.
00:46:02In addition, the miso soup contains cola and miso,
00:46:05and the kamabeshi has a lot of meat.
00:46:08There's a lot of crab meat in it.
00:46:12Luxurious!
00:46:13It's really luxurious.
00:46:14It was delicious.
00:46:15It was a great meal.
00:46:19The meat is tender and sweet.
00:46:22The cola broth is soaked into each grain of rice.
00:46:26All the crab meat is in it.
00:46:29Even the soul is in it.
00:46:31It's a soul-boiling rice.
00:46:33It's so good!
00:46:36Among the four specialties we found this time,
00:46:39the ones we chose as presents are...
00:46:43Kakezaki crab and clementine juice!
00:46:46Itadakimasu!
00:46:47Go ahead!
00:46:48Please start with the crab.
00:46:51Itadakimasu.
00:46:52There's crab meat, too.
00:46:53I think it's better to put crab meat on top.
00:46:55The meat is really tender.
00:46:57Right?
00:46:58I'm grateful for that.
00:47:03There's a lot of crab meat.
00:47:07How is it?
00:47:09It's a double piece!
00:47:11It's like a crab.
00:47:13It's really good.
00:47:15It's really good.
00:47:17It's delicious.
00:47:19It makes you want to keep eating it.
00:47:21It does.
00:47:22There's a lot of plankton in the world of Aria,
00:47:26so the umami of it stands out.
00:47:29The aroma of the crab lingers on.
00:47:31It lingers on.
00:47:32It lingers on.
00:47:33It's delicious.
00:47:34It's really good.
00:47:35It's really good.
00:47:36You can order it at the store,
00:47:38and they boil it for you.
00:47:41It's a luxury.
00:47:42It's delicious.
00:47:43I want to keep eating it.
00:47:44It's really good.
00:47:45Nao, please try the juice.
00:47:49It's clementine juice.
00:47:51Clementine.
00:47:56It's different?
00:47:57No, it's not.
00:47:58It's not orange juice.
00:47:59What is it?
00:48:00It's refreshing.
00:48:02It has a strong flavor.
00:48:04It's like Spain.
00:48:06It's refreshing and elegant.
00:48:09It's different from what you see in Japan.
00:48:11It's different.
00:48:12It's sweet, but it has a sour aftertaste.
00:48:16It's strong.
00:48:17It's really good.
00:48:18It's refreshing.
00:48:19I think it'll go well with soda and alcohol.
00:48:23You can sell it right away.
00:48:24Yes, it's very popular.
00:48:26I wonder if it goes well with the land.
00:48:28It's similar to Spain.
00:48:29I think so.
00:48:30I think it goes well with the sun.
00:48:34Here's the presentation of the number.
00:48:37Five people will receive a set of Takezaki crab and clementine.
00:48:42There are two zeros in the number.
00:48:450067-888-73
00:48:480067-888-73
00:48:51It will be accepted from now until 9 a.m. on Monday.
00:48:54You can't apply for a fixed number.
00:48:56If you have a fixed number, please contact us directly.
00:48:59Please understand that we cannot send it to you.
00:49:02Since it contains alcohol, the winner will be over 20 years old.
00:49:06Please understand.
00:49:09We received Yoko.
00:49:11Yes, we received Yoko.
00:49:13We received a person who said it was more delicious.
00:49:16It was Mitsuko.
00:49:18Yes, it was.
00:49:19It was delicious.
00:49:20What's next?
00:49:22It's a trip to Australia.
00:49:23It's a trip to Australia.
00:49:24It's a trip to Ururu, where there is a magnificent view.
00:49:45Next is a trip abroad.
00:49:47The reporter is Keisuke Minami.
00:49:49Nice to meet you.
00:49:50Nice to meet you.
00:49:51I'm Keisuke Minami.
00:49:52This time, we will deliver a trip to Australia.
00:49:55This time, we will deliver a trip to Ururu, a world heritage site located in the center of Australia.
00:50:01Keisuke Minami, a world heritage site.
00:50:03I went to the place I longed for.
00:50:08I felt the culture of the people living on this vast land with all the cells of Minami.
00:50:13All the cells.
00:50:14Yes, I got it with all the cells.
00:50:16Please take a look.
00:50:19It's beautiful.
00:50:22The miracle of the Australian continent, Ururu.
00:50:30Aboriginal people's holy land and the culture that lives there have been cherished for centuries.
00:50:40This week, we will travel to Ururu National Park, a world heritage site.
00:50:48Ururu National Park
00:50:53I'm here.
00:50:55Ururu.
00:50:58It's an overwhelming presence.
00:51:01It's amazing.
00:51:02It's beautiful.
00:51:03I finally got here.
00:51:06What is it?
00:51:08In this world, there are only Minami and Ururu.
00:51:12It makes me feel that way.
00:51:15It makes me feel like I'm alone.
00:51:20Ururu is also called the navel of the earth.
00:51:23It is the largest rock in the world, which was found in the middle of Australia, 5.5 billion years ago, in the middle of the desert.
00:51:35I climbed up there.
00:51:38Is that Ururu?
00:51:40Yes, it is.
00:51:41I saw it from above.
00:51:42It's a great view.
00:51:45It's higher than the Tokyo Tower.
00:51:50It's so big.
00:51:51It's so grand.
00:51:52I don't know if I'm in the present, the past, or the future.
00:51:58I feel like I'm losing my sense of time.
00:52:02I'm so excited.
00:52:04It's like a documentary.
00:52:06Here's the master point.
00:52:09Thank you very much.
00:52:11This magnificent Ururu is actually about 5% of the whole thing.
00:52:20It's still about six kilometers underground.
00:52:25I feel like the earth itself is Ururu.
00:52:28I feel very romantic.
00:52:33Oh, hi.
00:52:35Palia.
00:52:37Palia.
00:52:39My name is Glenn.
00:52:41He will guide us to the aboriginal people.
00:52:45Palia means hello, welcome, goodbye, and thank you.
00:52:49That's the word we tend to use out here.
00:52:52This is Anungo country, so the local aboriginal people.
00:52:55Palia.
00:52:56Palia.
00:52:59We've been walking around the Aboriginal culture of Ururu for tens of thousands of years.
00:53:08Because a lot of that rain we've been getting, so we've been getting a lot of rain.
00:53:12It's a very rich place with a lot of different kinds of greenery.
00:53:16It's like a desert.
00:53:19Ururu has a lot of sacred places.
00:53:25Over here, so this area is what we call Kanju Gorge.
00:53:30And so you'll be able to see that big black stripe running on down there.
00:53:35And so here, when it does tend to rain, welcome to Kanju Gorge.
00:53:47Which is great, you know, having some animals here.
00:53:50Because it means that the Anungo, the local aboriginal people, were then able to hunt.
00:54:02Over here, so we call this Gulpi Minmavko.
00:54:05It's a women's cave.
00:54:07And this is the great opportunity to put your hands on Ururu.
00:54:14Of course, my friend, go for gold.
00:54:20This was once a kitchen.
00:54:22But now it's a cave where you can touch it.
00:54:26Excuse me.
00:54:39It's so warm.
00:54:41It's so gentle and warm.
00:54:45That's what you're feeling right there.
00:54:47That's that energy now.
00:54:49That's the reason why Ururu is a meeting place.
00:54:52Because this is where a lot of Anungo women, the local aboriginal women, will come out here.
00:54:57Bring a lot of seeds, a lot of grasses.
00:54:59And what they will tend to do is just place them on places like here.
00:55:03And simply just grind and grind and grind.
00:55:06It's a natural wisdom. It's wonderful.
00:55:11I feel like my heart is enriched by the power of this Ururu.
00:55:19Ah.
00:55:23The lodging is in a resort town right next to the National Park.
00:55:28We're staying at a luxury hotel in Kushi.
00:55:33Wow.
00:55:37Oh.
00:55:39This is nice.
00:55:41The carpet on the floor has a great design.
00:55:46It gives you a sense of the world at once.
00:55:52It's a sophisticated five-star hotel.
00:55:55It's a room where you can feel the culture of this land.
00:56:02You can enjoy the culture even at a meal.
00:56:08I can hear something.
00:56:11What is that sound?
00:56:13Wow, I've never seen that before.
00:56:15Is that where the sound is coming from?
00:56:19Aboriginal people's traditional musical instrument, the Dijuridu.
00:56:23They welcome us with a special performance.
00:56:32Hi.
00:56:34Canopies?
00:56:36So these are the canopies with bush ingredients.
00:56:42Bush food is a dish that Aboriginal people have been eating for a long time.
00:56:48Here, you can enjoy traditional food while hoping for Ururu.
00:56:59I am now serving you with frescoes.
00:57:02This is our ambush course.
00:57:06This is a soup made with chestnuts and vegetables.
00:57:14It's very creamy.
00:57:16The flavor of the vegetables grown in the wild is well-balanced.
00:57:22Next, we'll try lobster, which is brought straight from the sea.
00:57:27It's served with a lemon-scented herb, lemon myrtle sauce.
00:57:36The sweetness, sourness, and umami of the lobster go well together.
00:57:44Ready?
00:57:48So this is our wild forest mushroom risotto.
00:57:53The risotto is made with a rich flavor of mushrooms and wild plants.
00:58:00It's salty.
00:58:03The umami of the wild forest mushrooms is well-balanced.
00:58:07Wild plants are also juicy, so it goes well with the rich flavor of the risotto.
00:58:15The dessert is a gelato with wild fruits from the desert, topped with hot chocolate.
00:58:24It's a masterpiece.
00:58:29The chocolate is very rich and sweet.
00:58:34We enjoyed the blessing of Ururu.
00:58:37This restaurant is great.
00:58:43The best way to enjoy the dawn is to enjoy the fantastic scenery.
00:58:49Is that light?
00:58:52It's as if the stars are falling.
00:58:56It's a work of art using more than 50,000 LED lights.
00:59:02Is there such a plant?
00:59:05Ururu is waiting for the dawn while strolling in the light.
00:59:14The sun is rising.
00:59:19It's beautiful.
00:59:22It's so beautiful.
00:59:24Ururu feels like the dawn of the earth.
00:59:33It's beautiful.
00:59:34When the sun rises from the horizon, Ururu changes her expression.
00:59:40You did your best.
00:59:43Ururu bathed in the light of the sun.
00:59:46It's a mysterious morning.
00:59:49I can't win comments in this kind of video.
00:59:54Ururu is recognized as a World Heritage Site by the Aboriginal people.
01:00:00You can feel the culture of the aboriginals in the resort.
01:00:09There are various goods.
01:00:12It's cute.
01:00:15In this gallery, the goods and works of dot art drawn by the aboriginal people are on display and sold.
01:00:26It's very detailed.
01:00:30The dots are scattered.
01:00:32What kind of technique is this?
01:00:36Let's talk to the people in the gallery.
01:00:42Dot painting has always been here.
01:00:45For 60,000 to 65,000 years, they have been doing their dot art in the forms of sand art or art on the rocks.
01:00:53But it was only introduced to greater Australia and the world in the 1970s
01:00:59when the first artwork came out of Kampanya on a piece of plywood and with house paint,
01:01:05showing Australia and the world dot art.
01:01:08In these lands, the importance of water.
01:01:12It's wonderful that the wisdom from the past has become modern art.
01:01:23There are other cultural experiences at the resort.
01:01:28This is the bush-yarns talking about traditional tools.
01:01:33You can actually use the tools of the aboriginal people that have been used since ancient times.
01:01:45If you can carry it like this, it's very convenient and wonderful.
01:01:55I was able to know Ururu more deeply.
01:01:59You can also feel the culture at the hotel restaurant.
01:02:04This is a set of sweets, savory and tea made with traditional ingredients eaten by the aborigines.
01:02:11It's a whole different taste from the afternoon tea I've seen so far.
01:02:16There are various types.
01:02:18What is this?
01:02:20This one is our Rosella mousse. It grows as well in the desert.
01:02:28It looks like a strawberry. It's delicious.
01:02:34You can enjoy a lot of food from cute flower sweets to rare vegetable burgers.
01:02:43This is a scone made with curved lemon myrtle.
01:02:48It's a fruit called peach in the desert.
01:02:50You can dip it in candon jam.
01:02:54You can feel the sweetness of candon jam.
01:02:58The scent of curved lemon myrtle spreads.
01:03:02I'm grateful for the earth's blessing of Ururu and Australia.
01:03:14Ururu changes her expression again at dusk.
01:03:18Ururu is wrapped in a gentle sunset.
01:03:23This is also fantastic and beautiful.
01:03:28I feel that Ururu is more red and colorful.
01:03:33It's very mysterious.
01:03:36I'm really grateful for the great scenery, culture and daily life of Ururu.
01:03:49It was great.
01:03:51I forgot to breathe.
01:03:56I feel energy just by looking at it.
01:03:58I can feel the vitality of Ururu.
01:04:01Ururu is a large rock that suddenly appears in the desert.
01:04:06The scenery is really beautiful.
01:04:09There are hundreds of them on earth.
01:04:11That's right.
01:04:13I can't help but imagine it.
01:04:16I feel like I'm looking at the earth itself.
01:04:20It's a long story.
01:04:22It's amazing to feel close to different cultures.
01:04:27I feel like I'm eating the same food.
01:04:29There is also a kitchen.
01:04:31I feel like I was called to go to a different country.
01:04:36I feel like I'm going to a different country at this timing.
01:04:40Ururu has to be called.
01:04:43I think so.
01:04:45I think Ururu is called when Ururu needs it.
01:04:47This is the timing.
01:04:49Minami and Ururu's session.
01:04:53There are many other ways to enjoy Ururu.
01:04:57There is also a show of sound and light at dawn.
01:05:00It uses cutting-edge light and sound technology.
01:05:04Aboriginal art spreads in the desert.
01:05:09You can eat breakfast and lunch.
01:05:12You can see the collaboration of modern art and history.
01:05:15It's a collaboration between humanity and nature.
01:05:18It's very beautiful.
01:05:20There is also a drone show at sunset.
01:05:23There is also a drone show at sunset.
01:05:25You can see ancient stories on the drone.
01:05:30It's very fantastic.
01:05:32It's a drone that shows art.
01:05:34There is nothing to boast about.
01:05:36You can learn stories.
01:05:38Ururu is also surprised.
01:05:40It's amazing.
01:05:42Humanity is amazing.
01:05:45You can enjoy Ururu from morning to night.
01:05:51You can touch it many times.
01:05:55I feel like I can heal anything.
01:05:58That's right.
01:06:00I feel like my soul is purified.
01:06:03I felt a lot of warmth.
01:06:05I want to go there.
01:06:07I want to go there.
01:06:09I look forward to next week.
01:06:11Here is a wonderful announcement.
01:06:14Cantus Airlines, a representative airline in Australia,
01:06:18flies from Tokyo to Sydney, Brisbane, and Melbourne.
01:06:23It has been operating for more than 65 years.
01:06:27Ururu, which I introduced this time, can be boarded smoothly.
01:06:31There are meals, luggage, and entertainment in the cabin.
01:06:35You can travel comfortably without additional fees.
01:06:38Friendly staff and delicious Australian wine.
01:06:41Let's enjoy the journey of Australia even on board.
01:06:45What's next?
01:06:47It's a live broadcast.
01:06:49Let's eat the king of yellowtail.
01:07:08The king of yellowtail, Mr. Tsukahara.
01:07:17This morning, I introduced the king of yellowtail, Mr. Tsukahara, from Nagashima, Kagoshima.
01:07:22Mr. Yamamoto, I'm looking forward to your cooking.
01:07:25It's delicious.
01:07:27Mr. Tsukahara will cook for us.
01:07:30Nice to meet you, Mr. Tsukahara.
01:07:32I'm Tsukahara.
01:07:34I'm a specialist of yellowtail.
01:07:37First of all, I'll show you how to beat the yellowtail.
01:07:42It looks delicious.
01:07:44I'll grill the yellowtail that can be cut with sashimi.
01:07:48Do you grill it here?
01:07:50That's right.
01:07:52I'll grill it directly on the gas burner.
01:07:57It's delicious.
01:07:58It's not delicious if you grill it even though it's fatty.
01:08:04It's delicious.
01:08:07The yellowtail is grilled. It looks delicious.
01:08:10Please eat it.
01:08:13Is this soy sauce?
01:08:15That's right.
01:08:16Is this soy sauce?
01:08:17That's right.
01:08:18The fat is shiny and beautiful.
01:08:22I'll eat it.
01:08:25I'll eat it.
01:08:27How is it?
01:08:28How is it?
01:08:31It's delicious.
01:08:33It's delicious.
01:08:34That's right.
01:08:35It's fatty and delicious because it's eaten lightly with ginger soy sauce.
01:08:42Next, I'll introduce this.
01:08:44It contains yellowtail Ara-ni.
01:08:48It looks like this.
01:08:50There are many yellowtail.
01:08:54I think it contains a lot of umami.
01:08:55It contains 40 yellowtail.
01:08:57It contains 40 yellowtail.
01:08:58It contains 40 yellowtail.
01:09:00It's amazing.
01:09:01It's the best part of the yellowtail.
01:09:03Can I have the biggest one?
01:09:05Yes, please.
01:09:07Wow, it's so tender.
01:09:09It's so tender.
01:09:11You can tell just by looking at it.
01:09:13It's so tender.
01:09:15Wow, this much?
01:09:17Yes, please.
01:09:19It smells so good.
01:09:21Please try it.
01:09:23The thick meat of the head.
01:09:25Please try it.
01:09:27Wow, it's so tender.
01:09:31It's so cold.
01:09:33It's not fun at all.
01:09:35I see.
01:09:37How is it?
01:09:39It's so tender.
01:09:41The soy sauce from Kagoshima
01:09:43goes so well with the yellowtail.
01:09:45The umami of the yellowtail
01:09:47and the soy sauce
01:09:49go so well with the rice and the sake.
01:09:51It's so good.
01:09:53I can taste the soy sauce.
01:09:55It's so good.
01:09:57Can I have the next one?
01:09:59This is the cutlet of the yellowtail.
01:10:01I seasoned it with the yellowtail.
01:10:03I'll fry it with bread crumbs.
01:10:07It looks so good.
01:10:09I can't imagine
01:10:11what kind of food this is.
01:10:13You can eat anything.
01:10:15I'll try the fried one.
01:10:17It looks hot.
01:10:19It's so hot.
01:10:21Wow.
01:10:23It's hot.
01:10:25It's hot, isn't it?
01:10:27I'll try it.
01:10:31It's really hot.
01:10:33It's really hot, isn't it?
01:10:35I'll try it.
01:10:39How is it?
01:10:41It's so crispy
01:10:43and tender.
01:10:45It's so good.
01:10:47It's so juicy.
01:10:49This is
01:10:51a popular menu
01:10:53for both children and adults.
01:10:55Really?
01:10:57Is this a standard menu?
01:10:59Yes, it is.
01:11:01It's a popular menu.
01:11:03It's so good.
01:11:05I love yellowtail cutlet.
01:11:07It's so good.
01:11:09Can I have the last one?
01:11:11This is
01:11:13the shabu-shabu of the yellowtail.
01:11:15Shabu-shabu.
01:11:17It's cold today.
01:11:19It's perfect.
01:11:21What's inside?
01:11:23It's Aosa.
01:11:25Aosa from Nagashima.
01:11:27I love Aosa.
01:11:29I'll try it.
01:11:31It's my first time to eat shabu-shabu.
01:11:33I'm a beginner.
01:11:35I'll show you how to eat it.
01:11:37Please.
01:11:41I'll have three shabu-shabu.
01:11:43Three shabu-shabu.
01:11:45One, two, three.
01:11:47I'll have it with Aosa.
01:11:49I'll have it with Aosa.
01:11:51I'll have it with Aosa.
01:11:53You eat it by yourself.
01:11:55I'm confident.
01:11:57It's good.
01:11:59It's good because I was raised with love.
01:12:01It's good.
01:12:03I'll have it with Yamamoto.
01:12:05I'll have it with Yamamoto.
01:12:09I'll have it with three shabu-shabu.
01:12:11I'll have it with three shabu-shabu.
01:12:13One, two, three.
01:12:15The broth is soaked with the yellowtail.
01:12:17The broth is soaked with the yellowtail.
01:12:19I'll have it.
01:12:25How is it?
01:12:31It's great.
01:12:35I can't speak.
01:12:37It's good.
01:12:39The fat of the yellowtail...
01:12:41The fat of the yellowtail...
01:12:43I don't know if it's because of the shabu-shabu.
01:12:45It melts in my mouth.
01:12:47It melts in my mouth.
01:12:49It melts in my mouth.
01:12:51It melts in my mouth.
01:12:53All the dishes I introduced today are the main dishes.
01:12:55All the dishes I introduced today are the main dishes.
01:12:57All the dishes I introduced today are the main dishes.
01:12:59All the dishes I introduced today are the main dishes.
01:13:01All the dishes I introduced today are the main dishes.
01:13:03All the dishes I introduced today are the main dishes.
01:13:05All the dishes I introduced today are the main dishes.
01:13:07All the dishes I introduced today are the main dishes.
01:13:09All the dishes I introduced today are the main dishes.
01:13:11All the dishes I introduced today are the main dishes.
01:13:13Today's yellowtail was the best.
01:13:15Today's yellowtail was the best.
01:13:17Please try it.
01:13:19Today, I introduced Kagoshima and Nagashima.
01:13:21Thank you very much.
01:13:25Kagoshima is famous for bonito.
01:13:27Kagoshima is famous for bonito.
01:13:29Kagoshima is famous for bonito.
01:13:31There is no bonito in yellowtail.
01:13:33There is no bonito in yellowtail.
01:13:37Is there a gift for the viewers?
01:13:39Gift for 10 yellowtail fillets
01:13:41Gift for 10 yellowtail fillets
01:13:43Gift for 10 yellowtail fillets
01:14:05Sunset
01:14:09You
01:14:13Have you said I don't go on the Miasa
01:14:15What does he has to say to the drama forest? Oh, God. He's your new horse. Oh, Judas
01:14:20So this monogatari got you think I'm going to tell you some of this
01:14:24Diva, they're not each other. You're all you don't have to do this. No, they may be checked
01:14:28It's a nice summer. Oh, god. I'm gonna say
01:14:31It's it's you know, I'm gonna tell you what I'm gonna do
01:14:33Hi, I'm gonna go to the beach. I'm gonna go to the road. I'm gonna have you say that
01:14:40I'm gonna go to the forest. I'm gonna go to the beach. I'm gonna go to the forest
01:14:45What does he got? I'm gonna go to school. You never come out. I'm gonna go to the drama
01:14:49So the hammer to me to the door not got a grounder
01:14:53So I'm gonna be a little bit of a nice show. I got a son. Tokyo Disney
01:14:58Resort
01:15:28I'm sorry. I'm not that sticky. I think I'm a show I show