Category
📺
TVTranscript
00:00Tochigi Prefecture's Utsunomiya has a source culture
00:05It was founded in 1927
00:08There is a shocking soul food
00:11This is also famous
00:13Soul food has a lot of history
00:15Everyone knows
00:17It is a surprising sight seen in the city
00:22There are a lot of delicious things
00:31It's dangerous, are you okay?
00:34It looks delicious
00:36Are you okay?
00:37It's not dangerous
00:38It's a person who eats noodles in a bag
00:43You eat it with sunglasses on
00:45It's suspicious
00:46It was bright
00:47It must be bright
00:52Great
00:54I've eaten like this since I was a kid
00:57Steamed like this
00:59Eat as it is
01:02In addition, in a company in Utsunomiya
01:08Everyone is open
01:09The staff are eating noodles in a bag
01:17What are they eating?
01:22I feel relieved when I eat
01:25It's delicious
01:27After all it is this
01:29Is it a habit?
01:33I want to eat
01:36This is the soul food
01:39It's been 72 years since the founding
01:42It's like a food stall
01:44Mr. Koji Yuji often goes
01:48Looking inside
01:52What the people of Utsunomiya were eating
01:55It's yakisoba
01:57I want to eat
01:59Shiraya special mix
02:04The menu of this store is only yakisoba with a lot of volume
02:09It looks normal except for the ham
02:13There is a secret to captivating people
02:18It looks delicious
02:20Mr. Joren put a lot of sauce on the freshly baked yakisoba
02:26It's not salty
02:28Is it okay to put a lot of sauce?
02:29It's okay
02:30It's not salty
02:31It's a light sauce
02:32Please put the sauce on it
02:35If you don't put the sauce on it, it won't taste like Shiraya
02:40To make it more delicious
02:43My father and mother came up with it
02:46My father and mother came up with it
02:50General yakisoba is seasoned with sauce
03:01This yakisoba is just lightly seasoned with tuna sauce
03:09When you eat it
03:11It's a custom to put a special Worcestershire sauce on it
03:18I have to do this
03:19It's not salty even if you put a lot of sauce
03:23By doing this, everyone can enjoy the taste of their favorite
03:32The sauce doesn't come out
03:37I come here two days in a row
03:40I come here two days in a row
03:42I eat it every day
03:44It's delicious
03:46Utsunomiya is the best
03:48Gyoza is famous, but yakisoba is also famous
03:52Among such customers
04:00Of course, there are celebrities from Tochigi
04:08It's like a closet
04:10It's like a bed
04:12It's all cheese
04:14Wow
04:16It's a lot of cheese
04:19This yakisoba is not only for eat-in
04:22There are also a lot of take-out orders
04:26And it's been loved since the beginning of the industry
04:30It's an incredible tradition
04:33Here it is
04:36Put a lot of yakisoba in a bag
04:42And put it in a plastic bag
04:46I see
04:49It's efficient
04:5670 years ago, there was no container to put yakisoba
05:00The culture of putting yakisoba in a plastic bag has begun
05:06It hasn't changed since then
05:10It's warm
05:12I want to eat this
05:14It's delicious
05:16I like the texture
05:19It's nostalgic
05:21You can eat it outdoors
05:23Yes, you can
05:25It's like a walk
05:27It's normal
05:29It's been like this since I was born
05:31It's like this
05:33It's good
05:35Yes
05:37Because it's delicious, it doesn't take much time to clean up the table
05:41Many people eat yakisoba in a plastic bag
05:46Some people in Ibaraki prefecture
05:50Put a shocking food instead of pork in yakisoba
05:57Let's ask people in Ibaraki
06:02Many people in Ibaraki love yakisoba
06:05It's like a meat
06:08It's delicious
06:10It's like a meat
06:12When I first ate it, I didn't know yakisoba was so delicious
06:17It's like a high-class food
06:20Yes, it's like that
06:23It has a texture similar to pork
06:27It's not like pork
06:30It's like a meat
06:32It's interesting
06:35I'm hungry
06:37It's cute
06:39Show me
06:41Show me
06:43I know
06:45You know this, right?
06:47Yes
06:49I know
06:51Thank you
06:55Do you like yakisoba?
06:57I like it
06:59It's like a meat
07:01Recently
07:03The meat was delicious
07:05It's cute
07:08What is the shocking food they put in yakisoba instead of pork?
07:15Let's make it
07:20It's delicious
07:24It's so delicious
07:27What is it?
07:29Stir-fried vegetables from Ibaraki prefecture with cabbage soup
07:36The noodles are chewy
07:40The shocking food is instead of pork
07:463, 2, 1
07:48I'll put in a heart chip
07:56A heart chip?
08:00A heart chip is a garlic-flavored snack that has been around for 50 years
08:08It's delicious
08:10How do you make a heart chip like pork?
08:16I'll put it in
08:20You can tell it's a heart chip by looking at it
08:24But you can't tell it's a heart chip if you stir it
08:28It's more like a meat if you leave the texture
08:33You don't put meat in it?
08:35No
08:37It looks like a meat
08:39It's a meat
08:41It's a meat
08:44I didn't know it was a heart chip
08:47This is one of the shocking yakisoba restaurants in this town
08:53They are good at everything from skill to taste
09:01The garlic-flavored yakisoba is 500 yen
09:07It was delicious
09:09The fried heart chip looks like a mysterious meat
09:15I want to try it
09:18By the way, inside the Josojin
09:22Thank you
09:24Are you ready?
09:26Yes, please
09:30That's a lot
09:33No, no
09:36It's better to have a lot
09:40Even if you put in a lot, it shrinks
09:46The heart chip shrinks when cooked, so it's a good idea to put in a lot
09:52Besides Josojin, which makes heart chip yakisoba at home
09:59In the store in front of the station
10:01It's delicious because it has garlic
10:03There is also a crispy version of the heart chip that is sprinkled on the yakisoba
10:10Does it mean Oichipuru?
10:13But why not pork?
10:16How can you put heart chip?
10:19I'm making it with a yeast
10:21I'm using local ingredients
10:24Riska, a confectionery manufacturer, produces heart chip
10:29Riska, which is also famous for the production of Umaibo
10:32The head office is here, Josoji
10:36Therefore, there is also a Umaibo apartment where Riska employees live in the city
10:42At the birthplace of Umaibo, Josoji
10:45I love Umaibo
10:47I definitely buy 30 of them
10:51How many did you buy in one time?
10:53About 30
10:56It is natural for some Josojin to buy 30 at a time
11:02And how to open it
11:10This person is wonderful
11:12There is such a person
11:18Is this common sense?
11:20It is common sense
11:29In addition, the popular way of eating for women
11:38You can eat it by dividing it like this
11:45This was amazing
11:47This is a little bit
11:49Put the one with the familiar character on top
11:53The trick is to apply force evenly
11:56This is a beautiful thin long stick
12:01What are the benefits of this way of eating?
12:06Because it sticks to the teeth
12:08I eat it by thinning it
12:11I don't like it because it sticks to my teeth
12:16Thinning makes it difficult to stick to the teeth
12:20Such a Josojin
12:22At the knee of Riska, who loves
12:27Like putting a heart chip in yakisoba
12:30I want to eat this
12:32Since then, it has become a taste familiar to Josojin
12:38And in the same Ibaraki prefecture
12:40It is said that there are more shocking gourmets
12:44Ibaraki prefecture Tokai village
12:46Mysterious soul food
12:48Fufu Spaghetti
12:52There is a Fufu Spaghetti that is loved in this area
12:55It has been around for 42 years
12:57Groovy
13:01In the prefecture, it is always full
13:05Shiraishi Miho from Ibaraki
13:08She has been coming here since high school
13:11Peace Ayabe from Ibaraki
13:15It is also loved by Ibaraki stars
13:19I don't want to be Peace
13:21That's right
13:24So we asked the Tokai villagers
13:28Fufu Spaghetti
13:30It's delicious
13:32It's long
13:35I hate it
13:37It's delicious
13:39It's delicious
13:41I ate it when I was in junior high school
13:45I ate it when I was in elementary school
13:47If you are born in Tokai village
13:49It is your destiny to eat Fufu Spaghetti
13:53Do you come here often?
13:55I just came here two days ago
13:57After the high school admission
13:59Did you celebrate here?
14:01Yes, just two days ago
14:03There is a great volume
14:05It's really delicious
14:06You can't eat it at a chain store
14:09Birthday and graduation
14:11Some Tokai villagers celebrate it with Groovy
14:17What kind of menu is Fufu Spaghetti?
14:24We asked the president who developed it
14:28How old were you when you started?
14:30I was 33
14:31I was a normal salary man
14:32I thought it would be easy
14:34It was hard when I started
14:38I'm an amateur
14:40I'm almost self-taught
14:42Do you study at Cooking Papa?
14:44I don't know
14:46Why?
14:48Why did you choose Cooking Papa?
14:50Even though he is an amateur of cooking
14:53Fufu Spaghetti is a big hit
14:56Now it's popular all over Ibaraki
15:00Groovy has 10 branches in Ibaraki
15:04Don't you want to go to Ibaraki?
15:07I have a lot of stories
15:09But I'm afraid of going to Tokyo
15:14What is the shocking Fufu Spaghetti that doesn't come out of Ibaraki?
15:203, 2, 1
15:23Excuse me
15:25This is Fufu Spaghetti
15:27This is it
15:31It looks delicious
15:33It must be delicious
15:35It's like a Doria
15:37This is a pasta with tomato sauce
15:42Put a lot of white sauce and cheese
15:47It's baked in the oven
15:50It's like gratin spaghetti
15:53It looks delicious
15:55I want to put a hamburger in it
15:57It's perfect
15:59How to eat it?
16:10Eat it hot
16:13Tokaimura's Fufu Spaghetti
16:17Salad with carrot dressing
16:21It's 1,490 yen
16:24I want to go there
16:26Fufu Spaghetti with squid, crab and seafood
16:32It's very popular
16:39It's Fufu
16:41It's hot
16:45I didn't sing Fufu
16:48It's like a lover
16:51I didn't sing Fufu
16:53How many times do you eat Fufu?
16:55How many times?
16:57About 5 times
16:59How many times do you eat it?
17:01About 20 times
17:0320 times of Fufu
17:06She eats 100 times of Fufu in one meal
17:10What is that?
17:12It's red
17:14It's more shocking than eating Fufu
17:18It's a rare sight in Tochigi
17:22Some people in Otawara
17:25eat soba in a very unique way
17:30Let's ask the local soba restaurant
17:33It's very popular
17:34Do you come here often?
17:36Once a week
17:38It's very popular
17:41It's delicious to come here once a week
17:44This is a popular restaurant called Suzuya Shokudo
17:49This is the restaurant
17:51Yuji Koji went to Otarukoto school right in front of our house
17:58Yuji Koji came here when he was a student
18:01Yuji Koji's school is right in front of the restaurant
18:05It's right in front of us
18:07This is Shisso Kenjitsu
18:12This restaurant is still popular among Tochigi's stars
18:18Many people in Otawara order this soba
18:25It's a lot of food
18:29I'm so full
18:33The unique way of eating soba
18:36has been a food culture in Otawara for more than 50 years
18:41Is it really unique?
18:44Let's ask the locals
18:52I didn't expect that
18:54I didn't expect that
18:57I didn't expect that
19:00How do some people in Otawara eat soba?
19:08Let's go to the kitchen of the soba restaurant to find out
19:14The soba is ready
19:18The soba is ready
19:21The soba is ready
19:23They start to make the soba at 3am
19:26It's tasty
19:27The water is cold
19:31It's much colder than normal water
19:35What is essential to make soba?
19:38Onion, carrot and spinach
19:41The soba is ready
19:44This is Kakiage, a local vegetable
19:52It looks so good
19:58What a waste
20:013, 2, 1
20:04Thank you for waiting
20:07This is soba
20:10What's wrong?
20:11Are you going to put it in from the beginning?
20:13The crispy Kakiage is so soft
20:20When I look at the tube again
20:24The freshly fried Kakiage is soaked in the soup
20:31What a waste
20:33This is Hitashi Ten Soba, which has been in Otawara for more than 50 years
20:40It's 800 yen
20:42It's like Tsukemen
20:47Don't people in Otawara like crispy Kakiage?
20:53I like the taste of miso
20:55It's tasty
20:56I think it's normal
20:59I think it's tasty
21:01I like to eat it with soup
21:06It's all messed up
21:08It's mixed with soba
21:15Some people in Otawara like to eat Kakiage with soba
21:25Otawara people in Otawara like crispy Kakiage
21:35I'm not used to it
21:37I've never seen it before
21:39It feels strange
21:41Don't go all the way
21:44How was the crispy Kakiage?
21:48To be honest, I think Hitashi Ten Soba is better
21:54He's not used to eating crispy Kakiage
21:59He can't enjoy it
22:02On the other hand, Ibaraki has a dish that is even more shocking
22:09Some people in Ibaraki like a dish that doesn't go well with rice
22:18A dish that goes well with rice is pork shogayaki or Karaage
22:26But in Okotoshi, a dish that goes well with rice is popular
22:37Let's show that dish to people in Tokyo
22:42I don't like it
22:46I don't think it's a dish
22:48I don't hate it
22:50But I don't think it's a main dish
22:53I don't think I can eat rice with just this
22:58If it's a pork cutlet set meal, it's pork cutlet
23:02I don't think I can eat rice with pork cutlet
23:08About 90% of people said they can't eat rice with pork cutlet
23:13Let's report this fact to people in Okotoshi
23:18We can't think of it
23:20This is the best
23:22White rice
23:24It's the best when it comes out
23:26There's no such thing?
23:28Of course
23:30I've been eating it since I was a kid, so I think it's normal
23:34I don't think I can eat rice with pork cutlet
23:37I don't think I can eat rice with pork cutlet
23:40I think it's a side dish
23:44I think it's a side dish
23:47If it's delicious, I'll eat it
23:50If it's popular in Tokyo
23:52People in Okotoshi think it's a side dish
24:00This restaurant, Grill Arano, serves that side dish
24:06Grill Arano
24:10Many people in the restaurant eat the main dish
24:17In addition, in this restaurant
24:21They eat the side dish that doesn't go well with rice
24:28And in this restaurant
24:31They eat everything
24:35That's the main dish
24:39It seems to be a major side dish in Okotoshi's restaurant
24:44What is Okotoshi's side dish that doesn't go well with rice?
24:51I've never seen this set
24:56The Touch from Shimotsuke City, Tochigi Prefecture
25:01What is a part-time job that only twins can do?
25:06Compared to the countryside and Tokyo
25:09There are very few options for part-time jobs
25:15We both work at a gas station
25:20We work at a gas station 100m away from the same highway
25:25We both work at the same gas station
25:31The person who filled the gas station next week was me
25:35The person who filled the gas station next week was Kazuya
25:38We have the same face
25:40I thought I was pulled
25:43His way of filling the gas station is the best
25:46I was treated as a spy by the president
25:50I was treated as a spy by the president
25:55What is Okotoshi's favorite side dish that doesn't go well with rice?
26:03I'm sorry to keep you waiting. This is the squid grilled with butter
26:08They make squid grilled with butter as a side dish
26:13This is the squid grilled with butter that some Okotoshi people love
26:21In Tokyo, the image of snacks is strong
26:25In Okotoshi, squid grilled with butter is the main dish
26:29It's delicious
26:34I want you to think of it as squid rice
26:38It's been on the menu for over 30 years
26:41It's strange to think that squid is eaten with rice
26:48It's a side dish
26:50I want rice
26:52If you eat this, you want rice
26:56It's the best
26:58It's a side dish
27:00You can take it out and eat it at home
27:04Do you like squid grilled with butter?
27:06Yes
27:08With rice?
27:09Yes
27:10What is your favorite side dish with rice?
27:12Fried chicken
27:14Fried chicken?
27:16I don't talk about fried chicken
27:19Squid grilled with butter
27:23In Okotoshi's home
27:25Squid grilled rice bowl
27:27It goes well with rice
27:31It's a squid grilled rice bowl
27:36In Okotoshi's case
27:38I put this on a rice bowl and eat it with mayonnaise
27:43I love squid grilled with butter
27:46In addition, there is a strange ecology of Ibaraki people that surpasses the shock of squid grilled with butter
27:53Some people in Ibaraki prefecture are hungry
27:57It's a completely different case from the general hunger
28:02In general, when it comes to hunger, it refers to the large intestine of a cow
28:10In fact, some people in Okotoshi's case
28:13If it's not beef, it's not a large intestine
28:18I asked Okotoshi about hunger
28:24What do you mean by hunger?
28:27I've never heard of the hunger of a cow
28:32What do you mean by hunger?
28:34Hunger?
28:37If you say hunger, we're talking about beef
28:40Oh, beef
28:42It's a natural reaction
28:44I don't know what it is
28:49What is the hunger of Okotoshi?
28:56We will announce the identity of the owner of the local squid grilled rice bowl
29:07Bring me a beer
29:09It's a waste that there is no beer in Tokyo
29:14Some people in Ibaraki prefecture are hungry
29:18It's a completely different case from the general hunger
29:25It's a pig
29:27It's not a cow, it's a pig's belly
29:32And that part is
29:34It's a pig's cheek
29:38Pig's cheek?
29:40What do you mean by the belly is a pig's cheek?
29:46The type of meat and the part used are all different
29:53In Okotoshi, it is said that the pig's cheek and the rice paper are called belly meat
30:01In general, it is called head
30:06But why is the pig's cheek called belly meat?
30:13I asked the owner of the butcher shop
30:16My prince used to run a restaurant
30:21I tried to sell the pig's cheek
30:24At that time, the pig's cheek was not a place to eat
30:28At that time, I tried to sell it by naming
30:32It looks like a belly meat
30:36So it was good even if it was Kalbi?
30:38I think so
30:40At that time, it looked like a product name
30:44According to Mr. Nakada, it was not a product at that time
30:47The pig's cheek is said to have been recycled
30:51However, the prince of Mr. Nakada, who ran a restaurant, noticed the deliciousness of the pig's cheek
31:00What should I do to sell this?
31:03I worked on my head
31:06In order to get a delicious image
31:09I named it Harami
31:14Such a pig's cheek
31:16It is now indispensable to the table of Hokotajin
31:20Even here
31:22Speaking of the pig's cheek, I think it's a pig
31:25I asked for 1000 yen for a plate of Harami
31:28I bought it
31:30It comes with something like miso
31:33It's pretty good
31:35I put chili pepper on it and made Harami
31:38When you buy it at a butcher shop, it comes with a secret chili pepper miso
31:43Melt it in soy sauce and eat it together
31:48Bring it
31:50It's a waste not to have it in Tokyo
31:53It used to be named Harami
31:58It's delicious
32:00It has become a pride of Hokotashi
32:05On the other hand, there is a shocking food in Kanuma City, Tochigi Prefecture
32:12Mr. Yasuda, it's an incident
32:14In Kanuma City, next to Utsunomiya, a big city in Tochigi Prefecture
32:18Some Utsunomiya people say that they can't beat dumplings
32:23It is said that there is soul food
32:26What is the soul food that Kanuma City loves?
32:29Some Utsunomiya people say that they can't beat dumplings
32:34Kanuma City's soul food
32:37Two cities next to each other
32:40Utsunomiya City and Kanuma City
32:44Speaking of Utsunomiya's soul food
32:47Utsunomiya dumplings are famous all over the country
32:52In front of the station, there is a Venus statue surrounded by dumplings
32:59Utsunomiya is now a dumpling city with street lights
33:05There is also soul food in Kanuma City next to it
33:10So I asked Utsunomiya people about Kanuma's soul food
33:16If you're making Utsunomiya dumplings, then you have to do it
33:26You're laughing so much
33:29No, no, no, I'm not laughing
33:32I want you to do your best
33:34Well, that's right
33:36If you do it
33:42There are thorns
33:44I don't think I can beat Utsunomiya's dumplings
33:47Utsunomiya is easier
33:49You're underestimating me
33:52I think dumplings will win
33:55Utsunomiya is always lined up
33:58What about Kanuma?
34:00I don't know, I've never seen it
34:03What is Kanuma's soul food that some Utsunomiya people look down on?
34:10Let's investigate
34:13Kanuma City, Toshigi Prefecture
34:15It takes about 2 hours from Kitasenju by Tobu Express
34:20There is a line in front of the store to sell Kanuma's soul food
34:26If you come late, you may be sold out
34:30Where do you live?
34:32Chiba
34:34From Chiba?
34:36This is 8 pieces, and this is 6 pieces
34:40From Hanno in Saitama
34:42Everyone is coming to buy
34:44Kanuma's soul food is popular
34:46People from other prefectures come to buy a lot
34:50How much can you sell in a day?
34:532000 pieces in a day
34:552000 pieces?
34:572000?
34:592000 pieces in a day, what does that mean?
35:03By the way, Mr. Tachi looks like you
35:08Wait a minute
35:10It's done
35:12Kanuma's soul food
35:22This is the best
35:25Char siu
35:30How much can you sell in a day?
35:322000 pieces in a day
35:352000?
35:372000 pieces in a day, what does that mean?
35:42Kanuma's soul food
35:44Opposed to gyoza
35:46Next to Utsunomiya, a gyoza town, Kanuma's soul food
35:53Kanuma's soul food is a popular store
35:57It is a very delicious soul food using Tochigi prefecture's onions and high quality pork
36:04135 yen per piece, 1080 yen for 8 pieces
36:09There are more than 60 stores in Kanuma
36:14By the way, Mr. Tachi looks like you
36:19Wait a minute
36:21It's done
36:23This is it
36:25A soba shop that sells soba every day, Michan Soba
36:30Chive Soba Shumai
36:34Unagi Shumai
36:38Gorgeous
36:40Unagi Shumai
36:42Ramen shop
36:44Do you come here often?
36:46I come here every week from Chiba
36:48It takes about two and a half hours
36:50This Shumai ramen is the best
36:53The average score of math in high school
36:5635 points
36:58Shumai ramen with unique ideas
37:02Do you need that information?
37:06Shumai ramen
37:08Char siu
37:10Char siu inside
37:16Char siu that took four days to finish
37:21Char siu that goes well with ramen wrapped in wonton skin
37:28Such a soul food
37:30Kanuma people who devote themselves to Shumai
37:34I asked them to see the Utsunomiya people's Mikuda Shippuri
37:40Was it Shumai?
37:42What do you think?
37:44If you're doing it with Utsunomiya gyoza, then I'll do it with Shumai
37:52You're laughing so much
37:54I have to show you
37:56I don't think I can beat Utsunomiya's gyoza
37:58Utsunomiya's gyoza is easier
38:00You're underestimating me
38:03What do you think?
38:05Please underestimate me
38:09I can't beat the gyoza
38:12I'll take the ball
38:14I'll buy it
38:17I don't want to lose to Utsunomiya's gyoza
38:24Like Utsunomiya's gyoza Venus
38:27Kanuma people also set up a Shumai zone
38:34But why?
38:36Why is Kanuma putting effort into Shumai?
38:39There was a convincing answer
38:46Kanuma's Shumai
39:16Why is Kanuma putting effort into Shumai?
39:21The first president of Shumai, Kiyoke,
39:26Mr. Nonami Mokichi is from Kanuma
39:30That's why Shumai culture is deeply rooted