水野真紀の魔法のレストラン 2025年2月19日 #963「実は関西だけ!-地域差グルメの謎」
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TVTranscript
00:00The magic restaurant of the night is actually only in Kansai.
00:05A big investigation of regional delicacies.
00:08Chikuwa-bu, a very popular oden restaurant in Kanto.
00:11Why don't you see it in Kansai?
00:14What do you think of Osaka people who have never eaten it?
00:16It's a little life-threatening.
00:18If it's similar to Chikuwa, it's like Chikuwa Modoki.
00:21I think it's strange.
00:23PONZU is very active this season.
00:27Compared to the supermarkets in Tozai,
00:30the condition of the PONZU shop is completely different.
00:34What? Yellow PONZU?
00:38Oh, this is PONZU.
00:42And in fact, there is a big difference in Tozai for pork buns.
00:47It's always in a big line.
00:49Especially in the cold winter, it's a big hit.
00:51551 Hounai.
00:54It's delicious.
00:56In Osaka, it's not limited to 551.
00:59The Chinese bun with pork is called Butaman.
01:05In Tokyo?
01:07This is also a meat bun.
01:10No, it's not.
01:12It's a meat bun.
01:14Butaman?
01:16It's a meat bun.
01:18Isn't it Butaman?
01:20It's not called Butaman.
01:23When I first came to Osaka,
01:26I went to Kansai for the first time.
01:28When I said meat bun,
01:30they said Butaman.
01:32I remember arguing with them.
01:34It's not that much of an argument.
01:36I tried to find Butaman,
01:39but when I asked 20 people,
01:41they all said meat bun.
01:45As a result, the Osaka people...
01:48No, no, no.
01:52I've never heard of meat bun.
01:54It has pork in it.
01:56So, it's called Butaman.
01:58It's called Butaman, right?
02:00It's called Butaman.
02:02I've known about meat bun since I went to Tokyo.
02:04I remember thinking,
02:06why don't they call it Butaman in Tokyo?
02:08It's that much of an argument.
02:10I was close to Yokohama Chiyotagai.
02:12I've been there since I was a kid.
02:14The only place that sold this big meat bun was meat bun.
02:17That's meat bun.
02:20But it's Butaman.
02:22But it's Butaman.
02:26As they say,
02:28Osaka is Butaman.
02:30Tokyo is meat bun.
02:32So, where is the borderline?
02:34Where is it?
02:36Let's find out.
02:38What's that?
02:40I've done something like that before.
02:42You've done it before?
02:44Who is it?
02:47What?
02:49Where is the borderline between Butaman and meat bun?
02:51You don't have to say that.
02:53Okay, I'll admit it right away.
02:55You don't have to say that.
02:57I'm a detective.
02:59How can a detective work under a detective?
03:01How can a detective work under a detective?
03:03That's right.
03:05First of all, Osaka.
03:07He came to Osaka on May 1st.
03:09When Tamura lined up as a guest and bought it,
03:11When Tamura lined up as a guest and bought it,
03:13Meat bun, please.
03:16What will happen if you make a terrible order here?
03:18What will happen if you make a terrible order here?
03:20Do you say that at an event in Kansai?
03:22I'm sorry.
03:24Meat bun, please.
03:26I'll say that.
03:28We're selling Butaman on May 1st.
03:30We're selling Butaman on May 1st.
03:32Can I have Butaman?
03:34Meat bun, please.
03:36Meat bun, please.
03:42It's annoying.
03:45I was being persistent,
03:47and he said,
03:49I can't understand how much you want Butaman.
03:51I was being persistent, and he said,
03:53I can't understand how much you want Butaman.
03:55He is not angry at all.
03:57I'm just trying to confirm it.
03:59I'm just trying to confirm it.
04:01I'm just trying to confirm it.
04:03I'm just trying to confirm it.
04:05There are many customers who have made mistakes.
04:09However, in Osaka,
04:11a lot of people call it Meat Bun.
04:13The air is so cool
04:17Where is the boundary?
04:19That's right
04:20The station where the Shinkansen Kodama stops
04:22From Shin-Osaka to the east
04:24How far can we go?
04:26A grand investigation starts
04:29It's like a movie
04:31It's so funny
04:32I found something like this
04:34Look at this
04:44We came to Kyoto
04:47Let's ask people in Kyoto
04:49Which one is called Butamaha or Nikumanha
04:53Hello, are you from Kyoto?
04:55What do you call this?
04:57Budamaha
04:59It's not Nikumanha
05:01It's Budamaha
05:03It's Budamaha
05:05It's Budamaha
05:07I got a call
05:10It's bad
05:14What is this?
05:16Budamaha
05:18It's Budamaha
05:20Kyoto is famous for Budamaha
05:22But what's inside?
05:24It's not Nikumanha
05:26It's Budamaha
05:28No, no, no
05:30It's your daughter's costume
05:33It wasn't zero
05:35But we found out that there are a lot of Budamaha
05:44When it comes to meat
05:46In Kansai
05:48Kanto is famous for pig
05:50It's sleeping
05:52It's sleeping
05:55When it comes to meat
05:57It's either cow or pig
06:00Where does it come from?
06:03Let's ask Kitano, a researcher of food culture
06:08It's because of the difference between the animals that were raised before the Meiji era
06:13The culture of beef flourished after the Meiji era
06:19Under the influence of civilization
06:21There were a lot of paddy fields in Kansai
06:23So there were a lot of farms
06:27It's because of the Japanese beef
06:32In Kanto, there were horses
06:36I think it's because of the culture of the samurai
06:40But it's difficult to raise horses now
06:44When it comes to meat
06:46It's said that it wasn't horse meat
06:50What caught the attention there
06:52It was a pig that was easier to raise than a horse
06:57Hantei-Tamura
06:59Hantei-Tamura is from Kyoto Station to Higashi
07:03The journey of the investigation is still in the early stages
07:10We have moved to Maibara
07:12When we arrive at Maibara, the weather is very bad
07:15It's raining a lot
07:17Hello
07:19Can I talk to you for a moment?
07:22Hello
07:24I'm surprised
07:26It's the first time I've met an entertainer
07:29Really? I'm glad
07:31I'm impressed
07:32It's the first time I've met an entertainer
07:34It's a big loss
07:36It's just right
07:38It's just right
07:40What is this?
07:42Pork bun
07:44Pork bun
07:461 kg of pork bun
07:48What is this?
07:50Meat bun
07:53I don't know
07:55What?
07:57No way
07:59It's different
08:01Meat bun
08:03Meat bun
08:05The momentum of the meat bun
08:07No way
08:0913 to 7
08:11It's still Kansai Prefecture
08:13Meat bun
08:15As a result of exceeding pork bun
08:17Fast
08:20Just in case, we will go to Gifu Bridge
08:26Meat bun
08:28Meat bun
08:30Meat bun
08:32As a result of the survey at Gifu Bridge
08:36If you come to Gifu, you can eat meat bun
08:42The border between pork bun and meat bun
08:46It's between Kyoto and Maibara
08:51And
08:53We got a surprising result
08:56What's up?
08:58It's embarrassing
09:00It's a dialect
09:02It's a dialect
09:06When you are looking for the difference between pork bun and meat bun
09:10We got a surprising result
09:13What's up?
09:15According to the survey of Weather News
09:17The prefecture called Butaman is this colorful place
09:22It's only in Kansai, not in western Japan
09:27Why?
09:29It's a dialect
09:31Butaman
09:33It's embarrassing
09:35What does this mean?
09:38The area called Butaman
09:40It overlaps with the area
09:44The area called Butaman overlaps with a certain area?
09:49That is
09:51That's right
09:53The area where this shop is
09:55It's amazing
09:57In order to keep the deliciousness of the dough
09:59From the factory to the car, it takes only 150 minutes to come and go
10:03551 Horai
10:05The area where it comes and goes
10:07The north and east are the Kintetsu of Kusatsu
10:10The south is the Kintetsu of Wakayama
10:12The east is the Kobe Daimaru
10:14So there is no Maibara
10:16I see
10:18In other words, the existence of 551 is huge
10:22In the area where it comes and goes
10:24The area called Butaman
10:26There is a high possibility that it has settled
10:31It's 551
10:33551 is called Butaman
10:36That's why this area is called Butaman
10:39551 is the representative of Butaman, which is very influential
10:44On the other hand, what is the representative of Nikuman?
10:48This is the information during the investigation at Nifuhashiwa
10:54Imuraya is on the right
10:57There is a factory
10:59That's why Nikuman is familiar
11:04Speaking of Nikuman, there are many people who say Imuraya
11:10If you compare the number of production per day
11:13551 is about 170,000
11:18What about Imuraya's Chinese buns?
11:20It's 1 million
11:25How to make it
11:27551 is basically hand-wrapped
11:31It's different
11:33What about Imuraya?
11:36It's a huge factory
11:40On pork, onions, bamboo shoots, pork fat, seasonings
11:45Mix it and put it on the machine
11:48The squeezed bamboo shoots are placed on a thin dough and proceed
11:55How do you make such a thin dough?
11:58On a stick
12:00How do you make it?
12:03Divide it one by one
12:06The inside of the machine looks like this
12:09Interesting
12:16Imuraya's factory is the most advanced automation
12:24This is amazing
12:27What is Imuraya?
12:31Look at this
12:33This is Nikuman, Imuraya Co., Ltd.
12:38Family Mart's Nikuman was also made
12:43That's Imuraya
12:45But if you look closely, on the Nikuman
12:49Wait a minute
12:50It's pork bun
12:52Is there a difference in name in Kanto and Kansai?
12:56Our products have Nikuman and pork bun all over the country
13:04Family Mart has Nikuman and pork bun all over the country
13:10What's the difference?
13:12Are they separated by meat?
13:13Both are pork
13:14This is the first time to eat at a magical restaurant
13:22Let's eat
13:28The bean paste is a little sweet and the skin is sweet
13:31It looks like pork bun
13:34It looks a little small
13:36It's twisted
13:37It's thick
13:38It's twisted, so it looks like pork bun
13:40That's not true
13:43It's delicious
13:45It's like a snack
13:47Nikuman is like a snack
13:50You can buy it at a convenience store and eat it
13:54What about pork bun?
13:56The color is gentle
13:59The taste is totally different
14:01Pork bun has more meaty flavor
14:07It's delicious
14:10It's delicious
14:12It's sweet, but it's a little different
14:17It's similar to Kansai's pork bun
14:22I thought it was weird to call it pork bun, but it's okay
14:27I can forgive it
14:30The difference between pork bun and Nikuman is the type of pork
14:35Pork bun uses black pork
14:38Nikuman uses white pork
14:42Nikuman has a bigger meat
14:46Nikuman has a basic taste of soy sauce
14:50Nikuman has a salty taste
14:54Nikuman is more expensive than pork bun
15:02Tokyo also admires pork bun
15:08It's delicious
15:09Does pork bun have more merit than Nikuman?
15:13It's called black pork bun
15:17Black pork has a high-class image
15:20It's not pork bun, it's black pork bun
15:27Black pork Nikuman is good
15:30Black pork bun is good
15:36Imuraya, which is famous for pork bun and Nikuman of Family Mart, was founded in 1896
15:44However, they didn't make Chinese buns from the beginning
15:57Imuraya originally started from this yokan
16:01That's why it's called azuki burger
16:03Speaking of Imuraya, there is also the image of azuki
16:06It started with making yokan using azuki
16:11Why was it yokan?
16:15If you look at the homepage
16:19What?
16:20The founder of the rice market, Imuraya
16:25Started with this reason?
16:27Is it okay to start with such a reason?
16:30Naito's quiz
16:34Why did the founder start making yokan?
16:39I don't know
16:41Naito, who graduated from Osaka, is the most expensive new school
16:47You know
16:49It's not easy to make yokan
16:55It's not like a square
16:59The answer is
17:03Imuraya, who failed at the rice market at that time
17:06He was interested in his own creation
17:10He decided to make a yokan just because he thought he could make it
17:16This is a difficult answer
17:19It was a creative idea for a reasonable reason
17:23He grew up with products using azuki
17:27He started making sweet buns and meat buns
17:30It was 18 years later than 551
17:33It was in 1939
17:37Azuki ice cream was popular at that time
17:40But it didn't sell in winter
17:43And the freezer in the store was in the way
17:49So
17:52He developed a frozen Chinese bun
17:57Imuraya produces various Chinese buns
18:02What he developed in 2020 was popular on SNS
18:08Naito's quiz
18:11What Chinese bun was born to meet the demand of the audience?
18:17The smartest Naito in the world
18:22Please give me the correct answer
18:25You know
18:27There is a Chinese bun that looks like a pig's block
18:32You can put anything in it
18:36What's inside?
18:39There's nothing in it
18:42Heizashi is the best
18:45It's called Suman
18:47Suman?
18:49There's nothing in it
18:51There's nothing in it
18:53It means I'm sorry
18:55There's only the dough
18:58There are two meanings
19:01He wanted to put in his favorite ingredients
19:03He wanted a Chinese bun without ingredients
19:05That's why he developed Suman
19:10Imuraya is confident in the dough
19:15Meat is good, but you can enjoy the outside
19:18That's the idea
19:20It's good that Heizashi is good
19:24I'm a freshman in high school
19:27But I'm better in college
19:31Imuraya is confident in the dough
19:38But there's a Chinese bun phenomenon in Chiba
19:45What time do you open at 9am?
19:50We open at 1pm
19:53They come to Chiba
19:55I come at 7.30am
19:57I come before the lights are on
19:59When I hear the name, I want to line up
20:03I'm happy
20:05It's usually at 1pm
20:08But they sometimes open at different times
20:12Everyone knows the name
20:15They only come to this store once a year
20:19Many Chiba residents gather early in the morning
20:26They come every year
20:29It's delicious
20:33But how do you call it?
20:36This is the best meat bun
20:42This is the best meat bun
20:48The wall between pork bun and meat bun was high
20:55At first, I thought
20:57Kansai people don't know difficult things
21:01Naito is from Osaka
21:03He felt the difference in the east and west when he used difficult words
21:09It's difficult
21:11Mascarpone cheese is mascar-something
21:14You dare to cheat
21:16I don't know what it is
21:20I don't know, but I dare to stand up
21:23That's the life of Tokyo people
21:27I think quiz shows are from Kanto
21:32I understand
21:34There's no such thing in Kansai
21:36There's no such thing
21:38When you get it right, people say you're smart
21:43When people say that in Kansai
21:47They say you're smart, but what is it?
21:50That's right
21:52You're worried because you got it right
21:54There's no such thing in Osaka
21:57Kansai's popularity has fallen to the ground
22:00Shut up
22:02You shouldn't say that
22:05Why is there no Chikuwa in Kansai?
22:11What's that?
22:13Chikuwa
22:17Only in Kansai?
22:19The mystery of local food
22:21Next
22:23Oden
22:27Black soup with fish and seaweed
22:30Shizuoka Oden
22:34Nagoya's miso Oden
22:40Shizuoka's Himeji Oden
22:53What's special about Osaka's Oden?
22:59Let's find out
23:03Let's check it out
23:07There are many detectives
23:09There are many detectives
23:11I'm not suited to be a detective
23:13The investigation site is Takoume's main store
23:19It's said to be the oldest Oden shop in Japan
23:23Oden is famous for its soup stock
23:26What is Takoume's soup stock?
23:29We've been making soup stock since we started
23:33How long have you been doing this?
23:35It's been 180 years
23:37It's been 180 years?
23:39Yes
23:41Who confirmed that?
23:44Takoume's popular Oden stock is made of thick-fried egg and daikon
23:50What's the most popular dish?
23:53Daikon, which 90% of customers order
23:57Wow, it's so soft
24:01It's so good
24:03You can't make this at home
24:06I make it a lot
24:08It's so good
24:10What is Osaka's special Oden soup stock?
24:16Here you go
24:18It's a whale
24:20It's a whale
24:22It's from Kansai
24:24What's special about Osaka's Oden?
24:27It's a whale
24:29It's made of whale fat and skin
24:33It has a lot of gelatin
24:36When you bite it, the fat comes out
24:40It's hard to find this in Tokyo
24:43It's so good
24:45Whale fat is unique
24:48There's nothing like it
24:51The more you bite it
24:53It's not like salmon
24:55There's a lot
24:57Takoume's special Oden soup stock is made of whale
25:03It has a unique flavor
25:07It has the flavor of mammals
25:09And this menu
25:11It's under the whale
25:14It has a lot of fat
25:20It's so good
25:22It's like a high-quality cushion
25:25It's so silky
25:28When you bite it, the fat comes out
25:32It's my first Oden
25:37The origin of the name is surprising
25:43The customers who eat this
25:46They don't swallow it
25:49The person who ate it
25:53He swallowed it
25:56I heard it
25:59And then he swallowed it
26:01It's dirty
26:03It's a dirty origin
26:05It's a dirty origin
26:07You shouldn't say it like that
26:09I shouldn't say it like that
26:16It's a phone call for the neck
26:19I'm Detective Oda
26:22What?
26:24Is there a big difference between Kansai and Kanto Oden?
26:28I'll tell you
26:30I'll be right there
26:33I'll be right there
26:36What is the big difference between Kansai and Kanto Oden?
26:42What is this?
26:45We found the result of the survey
26:50What is the big difference between Osaka and Tokyo Oden?
27:00What is that?
27:02What is that?
27:05What is that?
27:07What is that?
27:10Chikuwabu
27:12Chikuwabu means club
27:15Baseball club
27:18Don't you eat Chikuwabu?
27:21I was born and raised in Tokyo
27:24So I don't know what Chikuwabu is
27:28I loved Chikuwabu when I was a kid
27:32But I ate too much and got constipated
27:35You like Chikuwabu
27:37What is the good point of Chikuwabu?
27:40I eat Chikuwabu a lot
27:42I eat Chikuwabu a lot
27:46You are from Chikuwabu
27:49I'm not a resident of Chikuwabu
27:52I'm not a resident of Chikuwabu
27:54I'm not a resident of Chikuwabu
27:57You said a terrible thing
27:59You said a terrible thing
28:02What is that?
28:05Chikuwabu ranked 8th in Tokyo
28:10Chikuwabu looks like Chikuwa
28:13But they are different
28:16This is fish
28:18Chikuwabu is made of flour
28:23Chikuwabu is made of Udon
28:28Udon?
28:30What is your favorite ingredient?
28:32Chikuwabu
28:33It's delicious
28:35Chikuwabu absorbs all the umami
28:38I've never eaten Chikuwabu
28:40Chikuwabu for the second day
28:42Chikuwabu is representative of Oden
28:47Where does this difference come from?
28:50I heard this from Yumi Hagiwara, a food critic
28:55I know this the best
28:57There are more than 400 Oden investigations around the country
29:00She is an Oden detective with a lot of money
29:05Hagiwara points out the difference in cooking time
29:10Western Japan has a longer cooking time
29:17Kanto has an average cooking time of 48 minutes
29:23Kansai has an average cooking time of 72 minutes
29:26Kansai has a longer cooking time of 1.5 minutes
29:29Why?
29:31Dashi is different from Tozai
29:35Tozai's Oden Dashi
29:39Kanto's Katsuo and Soy Sauce Dashi
29:43Kansai's Kobu Dashi
29:47Kobu Dashi brings out the umami of the ingredients
29:50Kansai has a longer cooking time
29:53That's why beef tendon and octopus are hard to lose
29:58Kanto has a longer cooking time
30:03Chikuwabu symbolizes that
30:07But Osaka people...
30:11I feel sick
30:13Is it Chikuwa or Fu?
30:16Chikuwa or Chikuwa?
30:20I don't know what Chikuwabu is
30:24There are many Osaka people who have never eaten Oden
30:29What do you think of Osaka people who have never eaten Oden?
30:32They are wasting their lives
30:37Maybe Kansai people just don't like to eat
30:43In order to verify this hypothesis, we asked for cooperation
30:50Of course, Chikuwabu is not in Kakoume's Oden
30:55We asked them to put Chikuwabu in Oden
30:59Chikuwabu is 180 years old
31:02How can we verify it?
31:05It's free, so please try it
31:10It's free even though it's called Chikuwabu
31:15After confirming that the customers have eaten
31:19Oda will ask for a real impression
31:27It's free, so please try it
31:32He's teaching something
31:36He's looking at it without knowing what it is
31:39He's teaching something
31:46He ate it
31:49It's not Chikuwabu
31:52Maybe it's a rice cake
31:55It's not a rice cake
31:58Excuse me, we're from a TV show
32:02It was good
32:04The soup stock was good
32:06You don't like to eat it, right?
32:08I don't like to eat it, but I didn't know it existed
32:11I'll ask him later
32:14He said it was good
32:18Next is Jyoren
32:21It looks like Jyoren
32:23It looks like Jyoren
32:25He ate it
32:29How is it?
32:33Is it good?
32:36How can I express it?
32:40He didn't say it was good
32:44He drank beer
32:47How was Chikuwabu?
32:50Can you eat it?
32:52I can eat it
32:56It's been a long time since I ate it
33:00Me too
33:02It's been a long time since I ate it, so it's good
33:05It tastes like soup stock
33:08Chikuwa is good
33:11It's not comparable to Chikuwa
33:14But it's called Chikuwabu
33:18It's a different name
33:22It's like Kanto-ni
33:25The meaning has changed
33:28The mystery of local food in Kansai
33:32Next is the hot spring in winter
33:36Water
33:39Shabu-shabu
33:42Yudofu
33:45Ponzu in a pot
33:51But in Tokyo
33:54We don't use it
33:59We don't need ponzu
34:02I don't like ponzu
34:05I don't like ponzu
34:09Here is the ponzu shop in Tokyo
34:14There are 25 kinds
34:19Let's look at the ponzu shop in Osaka
34:24There are 50 kinds
34:29Gotouchi ponzu
34:32Up to 1,600 yen
34:36Ponzu shop
34:40There are many kinds of ponzu
34:45There are 50 kinds
34:50Some people use salt or sauce
34:55Ponzu is the best
34:59It's a food culture
35:02You can use it for steaks
35:05You can drink ponzu
35:08What's the best?
35:11White rice and ponzu
35:14If you don't have an appetite, you can eat ponzu
35:20Rice and ponzu
35:22I don't have it
35:25Really?
35:27Ponzu is the best
35:32Which one is the best?
35:4013 star chefs in Kansai
35:45Who will be the sponsor?
35:493rd place
35:51I like the balance of sourness, sweetness, and aroma
35:58Genji
36:03There are many creative dishes
36:08Genji's favorite is
36:13Itamae handmade ponzu
36:17Itamae handmade ponzu
36:19473 yen
36:21It has a refreshing sourness
36:26It's a ponzu that was created with Itamae
36:31Chef Motokawa arranged the ponzu
36:35He added Itamae ponzu and fresh cream
36:40It's a ponzu caramel sauce
36:43It's not that good, but it's popular
36:502nd place
36:524 chefs eat at home
36:56Nakayama
36:59It's a safe taste that he has eaten since he was a child
37:05It's a taste book
37:09213 yen
37:12It's cheap
37:152nd place
37:181st place
37:21A chef who is close to half
37:24He is the ace of the world of ponzu
37:29Ayamuya
37:36The sourness is stronger than normal ponzu
37:41It has a good balance
37:46There are many fans in Kansai
37:51My favorite ponzu is Asahi ponzu
37:561st place
37:59797 yen
38:01It's a little expensive
38:03It has a strong sourness
38:06He is a big fan of ponzu
38:11Let's eat
38:15It's perfect
38:17It's a pity that you don't know this
38:20It's not sour, it's the sourness of the citrus
38:24It's refreshing
38:27I want to put this on Chikuwa
38:30Bring Chikuwa
38:33Kansai people like ponzu
38:36Why do Kansai people like ponzu so much?
38:41Let's find out
38:45This is Asahi ponzu
38:50Hello
38:52What is your role?
38:55I'm the president of the 2nd place
38:58He is the president
39:03Is he your son?
39:08He is my son
39:11Asahi ponzu has been passed down for 77 years
39:17Let's go inside
39:21What did he see?
39:26It's kelp
39:31Where is the kelp from?
39:34It's from Rishiri
39:37It's the best
39:39He only uses the best kelp
39:44And?
39:46It's from Kyushu
39:50It's good for donburi
39:53It's also good for soup
39:58He uses the best ingredients
40:08This is one of the reasons why it's expensive
40:13What is the key ingredient of ponzu?
40:18What is this?
40:22Is it corn soup?
40:25Is it this color?
40:29He mixes 3 kinds of kanjitsu kaju
40:33The 3 kinds are reflected in this label
40:38There are 3 kinds
40:40Green is Sudachi
40:42Dark yellow is Yuzu
40:45The light yellow part in the middle is called Yuko
40:52It's a phantom
40:55The 3rd kanjitsu is Yuko
40:59Yuzu and Daidai are the youngest
41:04That's why it's called a phantom
41:08These 3 kanjitsu have different roles
41:11Sudachi is sour
41:13Yuzu is fragrant
41:15And Yuko is flavorful
41:19The reason why people in Kansai love ponzu is hidden in these 3 kanjitsu
41:27Sudachi is from Tokushima
41:31Yuzu is from Tokushima
41:35Yuko is also from Tokushima
41:38It's from Tokushima
41:41Detective Ogoe
41:43The reason why people in Kansai love ponzu is because
41:46Kanjitsu is grown mainly in Tokushima and western Japan
41:51So it's a familiar flavor to Kansai people
41:58And the other reason is
42:01Ponzu is a must in Osaka
42:06Fugu
42:08Asahi Shokuhin's photo in Asahi Ponzu
42:12Has a big Zuboraya article
42:17There are shocking words written on it
42:23What?
42:24What is this?
42:27We went to Zuboraya and asked them to teach us how to make it
42:33Even though he went to Zuboraya and asked them to teach him how to make it
42:39He studied it in secret and got closer to the taste of Zuboraya
42:45What does this mean?
42:48This Asahi Ponzu
42:50Has been stolen from Zuboraya
42:53No, it's not a good word
42:56I studied it
42:58Arrest him!
43:00Arrest him!
43:02Asahi Ponzu is made 2 million times a year
43:07Most of them are sold in Kansai
43:11But ponzu in Tokyo is sold 3 times as much as in Osaka
43:17And that is
43:19What?
43:23Yellow ponzu?
43:25What is this?
43:27This is ponzu
43:33Ponzu in Tokyo is sold 3 times as much as in Osaka
43:38And that is
43:41Yellow ponzu
43:44It looks like lemon
43:46You don't have it?
43:47No
43:48I've never seen it
43:51It looks like lemon
43:54What is this yellow ponzu?
43:57He studied it in secret
44:00The official name of this is ponzu
44:03And the official name of this is
44:05Seasoned ponzu
44:07This is seasoned ponzu
44:09The ingredients of yellow ponzu are
44:11Fruits and vegetables and so on
44:14Actually, the yellow one is the original
44:17Seasoned ponzu is seasoned with soy sauce
44:20But now, seasoned ponzu has become ponzu
44:25That's why it's called seasoned ponzu
44:28But why is it not sold in Tokyo and not in Osaka?
44:34The hint is in the voice of the town
44:39They eat it with soy sauce
44:42It's a hassle
44:43It's a hassle
44:44I don't know
44:46You eat it with soy sauce
44:48It's a hassle
44:50You can taste it
44:51You don't have to buy it
44:56It seems that the Kansai people who are lazy have found something
45:02Only in Kansai, you can find local food
45:05Next is
45:07Tenshin-hau
45:09In Kansai and in the Kanto region, it tastes different
45:12Kansai has a soy sauce base and Kanto has a ketchup base.
45:19Which do you prefer?
45:22I definitely prefer soy sauce.
45:24I definitely prefer the soy sauce.
45:26Kanto has a little bit of vinegar.
45:29But it's still a little bit sour.
45:31Yeah, it's sour.
45:33I don't want sourness!
45:35I don't want sourness in my fried rice!
45:37You don't want it?
45:38Tokyo's fried rice is definitely sour.
45:41Oh, really?
45:43This time, Michelin-starred chef S. Sawada is going to try the Tenshin-han Oden.
45:50Which one is it?
45:53I really like both of them.
45:56I think I'm the strongest Tenshin-han Oden.
46:00He's the one I hate the most.
46:04Both Kansai and Kanto people will definitely like it.
46:08What is Chef Sawada's strongest Tenshin-han Oden?
46:15First, he's going to make the sauce.
46:17He's going to lightly stir-fry the white leek, shiitake, and ginger.
46:21Leek and ginger.
46:22Is this a Chinese dish?
46:24This is originally a Japanese dish.
46:27It was born in Japan.
46:30Once it's cooked, add sake, chicken broth, and the basic oyster sauce.
46:37Here, Kanto people add ketchup and vinegar,
46:41but for Kansai people, the sweetness and sourness become stronger.
46:45Instead of that, he's going to add something that everyone will like.
46:51Here it is.
46:53Ketchup and tomato.
46:56This is the ponzu sauce that Kansai people like.
47:00By replacing ketchup with tomato and vinegar with ponzu,
47:05the fresh sweetness and sourness make it even more delicious.
47:10This is going to make it even more sour.
47:14After adding the water-soluble potato starch,
47:18he's going to add the eggs.
47:21After adding salt, pepper, and crab sticks to the beaten eggs,
47:26he's going to add the water-soluble potato starch to make the eggs fluffy.
47:31He's also going to show us how to cook the eggs.
47:36He's going to put the eggs in the pan.
47:39He's going to close the lid.
47:41He's going to close the lid of the pan.
47:44If you cook the eggs normally, they become hard.
47:48But if you put the eggs in the liquid like this, they don't become hard.
47:53They become fluffy.
47:55You have to mix it slowly.
47:57You have to mix it slowly.
47:59As you can see, it doesn't become hard.
48:02It becomes fluffy.
48:04You can also use a frying pan.
48:09After adding the sesame oil,
48:11he's going to top it with something that goes well with the dish to add flavor and texture.
48:15Mr. Naito, what do you think it is?
48:17I think it's love.
48:18Love?
48:19That's good.
48:20You're betting on Mr. Sawada.
48:22I've only done it with my skills.
48:24Please announce the correct answer.
48:27It's tea.
48:29What?
48:35The strongest sweet and sour sauce of Sawada-ryu.
48:38What is it that adds flavor and texture?
48:43It's tea.
48:44It's tea.
48:45What is it?
48:46It's almond.
48:48It's roasted almond.
48:50It gives a fragrant aroma.
48:53It's love.
48:55Love is important.
48:57I always put it in my tea.
49:04That's good.
49:06That's good.
49:08That's a good recipe.
49:11He's going to top it with crushed almonds and mizuna.
49:16The strongest sweet and sour sauce of Sawada-ryu is done.
49:22Let's eat.
49:26It's beautiful.
49:32It's fluffy.
49:34The egg is fluffy.
49:38It's not sour.
49:40It's not too sweet.
49:43It's a little sour.
49:45I can't stop eating it.
49:47Tokyo is too sour.
49:49Next week.
49:51The udon restaurant ranking that I don't want to tell the truth.
49:54The udon restaurant with a lot of holes continues.
49:57It's delicious.
49:59It's delicious.
50:00Please subscribe to this channel.
50:10It's delicious.