所さん お届けモノです！2025年2月22日 ふるさと大好き芸能人の１日満喫グルメ（＃396）
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TVTranscript
00:00We're here at the local TV station, looking for a friend to eat with us!
00:06It's Tokoro-san's Delivery Service!
00:11Mmm, so good!
00:13The local TV station is covering a lot of local food,
00:17so they should know a lot of delicious food that isn't known all over the country.
00:22So...
00:23Thank you for your hard work!
00:26From the announcer to the staff,
00:28we're going to investigate!
00:30We're going to ask them to teach us how to eat food that isn't known all over the country!
00:35So we're going to bring the food that was chosen for us?
00:39It's already been chosen, right?
00:41These two songs were chosen to be delivered to Tokoro-san.
00:47First up...
00:48It's connected remotely.
00:51I'm RCC's new announcer, Reina Kusumoto.
00:56It's my first time on national TV, so I'm a little nervous.
01:00But Tanaka-san is a star of Hiroshima, so I'm happy to be able to perform with you today!
01:05How is it?
01:07Well, it's good.
01:08It's good?
01:09I didn't know you'd praise me like that!
01:13The fresh taste of the sea, such as oysters and conger eels!
01:19Hiroshima Prefecture, RCC China Broadcasting.
01:23Tanaka-san!
01:24And...
01:27I'm UTY TV Yamanashi's new announcer, Yasuzuku Taro.
01:32I like the name, Taro.
01:34The fresh taste of the sea, such as oysters and conger eels!
01:40Yamanashi Prefecture, UTY TV Yamanashi.
01:45The new announcer is in charge of listening to each song.
01:50But Yasuzuku, last year, in the Google search ranking in the Yamanashi area,
01:55you were the number one new announcer.
01:58I got a lot of attention for my dancing.
02:02I've been called the dancing announcer since the first year.
02:05You can dance?
02:06Can you dance there?
02:09Right now?
02:10Yes.
02:11That's great.
02:15Yasuzuku Taro's dance
02:18Beautiful!
02:20You look like you've edited it.
02:24And you're dancing like a taxi.
02:26That's great.
02:27That's great.
02:28That's great.
02:29That's great.
02:30It's light.
02:31That's cool.
02:33That's great.
02:34That's great.
02:35Yasuzuku, that's great.
02:36Yasuzuku, that's great.
02:37He posted a dance video on SNS.
02:41It was a big hit.
02:43His collaboration with a famous person has become a hot topic.
02:47Kusumoto from Hiroshima saw your dance.
02:51I think his dance is very unique.
02:55But as an announcer, it's not about dancing.
02:58It's about talking.
03:00That's right.
03:02That's right.
03:03That's right.
03:04The beauty of the sea and the beauty of the mountains.
03:07What kind of food will Mr. Tokoro receive?
03:13It's delicious.
03:16I'll take this home.
03:18He suddenly got a high rating.
03:21Let's start with the Hiroshima RCC China broadcast.
03:28Look over there in Hiroshima.
03:32These are the two members of ANGIRS.
03:34Mr. Tanaka is very active.
03:36That's amazing.
03:38ANGIRS has been a city broadcast program for 15 years.
03:43Since it covers all of Hiroshima, the staff must be gourmet.
03:49So.
03:51I'm nervous.
03:53The first thing I went to was the editing room.
03:58I'd like to hear your story.
04:00I've never been to the editing room.
04:02Excuse me.
04:03Thank you for your hard work.
04:04Thank you for your hard work.
04:05I'm shooting an interview with Mr. Tokoro.
04:10What are you doing now?
04:12I'm editing a TV show called Motonari.
04:15I'm taking a bath.
04:16Is this in New York?
04:18That's right.
04:20Is your crotch okay?
04:21It's before editing.
04:22It's before editing.
04:24Is there any special episode of Mr. Tanaka?
04:27When I'm on a TV show, I talk a lot.
04:34I feel like I'm doing my best.
04:37It's not that Motonari isn't doing his best.
04:40It's very natural.
04:43In Tokyo, there was a time when I was creepy and cute.
04:48In Hiroshima, I'm a good-looking guy.
04:52Mr. Tanaka is good-looking.
04:55That's cool.
04:57Before the pandemic, I took my grandmother's hand and kissed here.
05:04It's like a pure love.
05:07I'm glad.
05:09There are only a few good-looking men in my hometown.
05:12Mr. Tanaka is the director of Motonari.
05:15He has been shooting videos all over Hiroshima for 15 years.
05:19Do you have any recommendations for delicious food in Hiroshima?
05:25There is a restaurant called KAROTE-GOMEN in Jinseki Kogencho.
05:31It's like Tsukudani made with local peppers.
05:36Tsukudani is made with chopped peppers, soy sauce, mirin, etc.
05:41It's been simmered for four hours.
05:43It's called KAROTE-GOMEN.
05:46It goes well with rice.
05:49However, if you eat it with warm rice, the spiciness will increase.
05:53Mr. Tanaka.
05:57It's a snowy day.
06:04I need rice.
06:07Next, we will talk to the announcer of KUSHI.
06:12Good morning.
06:14Why?
06:16Gourmet 2 has 25 years of sports broadcast history.
06:20What is your favorite food?
06:23Do you have any recommendations?
06:25Wasabi kombu from HIROTSUKU.
06:29HIROTSUKU has been established for more than 80 years.
06:32It's a Tsukudani manufacturer.
06:34HIROTSUKU is a commercial brand.
06:36HIROTSUKU's kombu is a soul food.
06:40HIROTSUKU's wasabi kombu is expensive.
06:46The flavor of the well-boiled kombu and the texture of the cod roe are popular.
06:51This is KOMOCHI-KOMBU.
06:53This is a staple food that has been loved in HIROSHIMA for more than 50 years.
06:59I used to eat this a lot.
07:02Wasabi kombu is the best seller.
07:09The sweetness of the kelp and the spiciness of the wasabi are the exact opposite.
07:13They are the exact opposite, but they go well together.
07:16It is often said that the two are contradictory.
07:19But 10 years later, the two are the same.
07:22This is HIROTSUKU's wasabi kombu.
07:24It seems to be contradictory, but at the end it merges.
07:26This is the meeting point of flavors.
07:28This is the highlight of the taste of life.
07:30It's like a live broadcast announcer.
07:32It's noisy.
07:35There was a lot of information.
07:37The point is to adjust the temperature so that the wasabi in the liquid does not lose its spiciness due to the heat.
07:51Deliver the adult Tsukudani to TOKORO.
07:56This is a special feature of rice.
07:58I prepared a freshly cooked rice.
08:01I'm always scared.
08:04What are you doing?
08:07The rice is gone.
08:09Please put the rice in your house.
08:11Is that so?
08:12Do I have to do this?
08:15Please sit down.
08:16Am I a parent?
08:18ITADAKIMASU.
08:21Let's eat this first.
08:26This is delicious.
08:28Wasabi comes out of my nose.
08:31This has a good spiciness.
08:34Wasabi comes out of my nose.
08:37This is delicious.
08:38I will take this home.
08:40I suddenly got a high rating.
08:43I don't feel Hiroshima.
08:46There is a famous place in Hiroshima.
08:53That is the point where you feel Hiroshima.
08:55It's crispy.
08:56Hiroshima is crispy.
08:58Hiroshima has three names.
09:00Nozawana, Takana and Hiroshima.
09:03Is that so?
09:04Hiroshima is famous for being short.
09:08Takana and Nozawana are too strong.
09:12I go to the studio before the live broadcast.
09:16I will go to the studio.
09:20Excuse me.
09:22I'm sorry I'm rehearsing.
09:29You are wearing a Tsunagi.
09:32Is this a delivery?
09:33That's right.
09:34This is a friend of delicious rice in Hiroshima.
09:38There are many.
09:44There are many gourmet locations in Hiroshima.
09:47Tamura-ana, who even makes his own brand rice, is a friend of rice.
09:55This is a green onion oil made by a green onion farmer named Fujitani.
10:00This is very delicious.
10:01This is a green onion oil, an all-purpose seasoning made by a green onion farmer.
10:08This is a green onion oil made by Miyoshi in Hiroshima.
10:11This is fried in oil.
10:14This is a combination of flavor and umami.
10:17This is a dish that can be used for a wide variety of dishes.
10:20How can I eat this?
10:22There is a way I want you to do.
10:24I put green onion oil on the rice.
10:30Then the rice with eggs will be more delicious.
10:34I feel like I'm eating rice with eggs at a hotel.
10:39I feel like I'm eating rice with eggs at a hotel.
10:44Next is the information of a friend of rice using the seafood of Hiroshima.
10:51Thank you for your hard work.
10:54Thank you for your hard work.
10:58I'm YOSHINAKA SAYURI from Hiroshima.
11:01I'm looking forward to meeting you.
11:04I'm glad to meet you.
11:06I thought you were YOSHINAKA SAYURI.
11:09I'm saying this as a joke.
11:12I also asked about the personality of SUPPINBUGI, a popular radio program at noon.
11:19What is the recommendation of TAGUCHI ANA in the 28th year of this road?
11:26This is a seaweed called RYOSHI NO MAKANAI NORI.
11:30This is a seaweed, but it's not a board.
11:33This is a seaweed that has fallen apart.
11:35This is a seaweed called RYOSHI NO MAKANAI NORI grown by MEGUMI in Seto Inland Sea.
11:41Because it is not crushed and shaped, it has a strong flavor and umami.
11:46Seasoning is only natural salt.
11:50This has a long history.
11:52I put this on hot rice.
11:55Children also eat this.
11:59The scent of seaweed comes up.
12:03This is delicious.
12:06This looks delicious.
12:08I continue to ask questions at the TV station.
12:12This is delicious.
12:14This is a new product of MISHIMA.
12:22This is a new product of MISHIMA.
12:30This is a new product of MISHIMA.
12:37Many friends came to eat.
12:40Many people recommended this.
12:45This is a whole tomato kimchi.
12:47This is a tomato kimchi.
12:50I don't like tomatoes.
12:52Even if you don't like tomatoes, you can eat tomato kimchi.
12:55This is the taste of an 84-year-old grandmother's secret.
12:59This is a whole tomato kimchi.
13:03This is a whole tomato kimchi.
13:10This is a whole tomato kimchi.
13:16This is a tomato sauce.
13:18This is a tomato kimchi.
13:22This is a whole tomato kimchi.
13:27KUSUMOTO, please tell me the good points.
13:30This is the traditional taste of Hiroshima.
13:34This is the taste of heredity.
13:39I don't edit this.
13:43This is a restaurant run by an 84-year-old grandmother.
13:47This is a restaurant run by two grandchildren.
13:52This is a restaurant that sells grilled meat.
13:56This is a restaurant that sells a lot of kimchi.
14:03This is a restaurant that sells a lot of kimchi.
14:07This is a restaurant that sells a lot of kimchi.
14:10This restaurant sells a lot of kimchi.
14:14This goes well with rice.
14:17Is tomato kimchi in the way of eating?
14:20Is it okay to eat kimchi alone?
14:26Katsuo, kombu, iriko, and other ingredients are added to the secret kimchi sauce.
14:31Then, the leeks and perilla leaves are added to the sauce.
14:33Then, the whole tomato is stuffed with the sauce and put it to sleep.
14:40With the sourness of the kimchi and the sourness of the tomato,
14:43it goes well with the fruity rice.
14:45It's good.
14:47Let's try this.
14:48Okay.
14:51Oh, it's true.
14:52It's more like Italian food than Korean food.
14:56It's like when a wife from Italy came to Korea and her grandmother taught her how to cook.
15:01It's like a mixture of the two.
15:03It's like a mixture of the two.
15:04You can eat this as a single dish.
15:06This kind of salad is really good.
15:08It's not a side dish for rice, but it's good as a salad.
15:11It's a kimchi salad.
15:12It's like a one-ranked tomato salad.
15:15That's right. I think it's good as a salad.
15:17Kusumoto-san.
15:18Yes.
15:19In Hiroshima dialect, how do you feel right now?
15:22Buchi!
15:24Tanoshii!
15:27He just said, Buchi Tanoshii.
15:29Next, we will go to Yamanashi Prefecture
15:32to investigate the UTY TV Yamanashi.
15:36TV Yamanashi?
15:37It's a big hit with dance videos.
15:39Dance announcer, Fukuhara Yasu.
15:42We will broadcast it.
15:44It's really exciting.
15:45We are in the studio of the evening news program, Sugoroku.
15:50We are in the middle of a rehearsal.
15:52Sugoroku is an evening show full of gourmet information.
15:57We can look forward to it.
16:01Good morning.
16:03I want you to look at this.
16:05Wow!
16:06You quit TV?
16:07No, I didn't quit.
16:10I will continue to be a good TV announcer.
16:12I will join the big office in Tokyo.
16:15Please let me do it a little more.
16:16A little more?
16:18It's been a long time.
16:19I'm Kenki, Tanaka-kun from Angarts.
16:21I'm Kenki, the same as before.
16:23I'm doing my best in Yamanashi.
16:25What?
16:27It's Kenki-san.
16:29I want to deliver something to Tokoro-san.
16:33That is...
16:34The best meal in Yamanashi.
16:38Ah...
16:39You may not know this.
16:43This is garlic tomato chili oil.
16:45What?
16:46This is garlic, tomato, and chili oil.
16:49It can't be bad.
16:52This is the best seasoning in Japan.
16:56This is the best meal in Japan.
16:59This is garlic tomato puree and chili oil.
17:03This is Yamanashi's white wine and miso.
17:08This is the best meal in Yamanashi.
17:10There is a rich taste of tomato and a punch of garlic.
17:16This is the scent of chili oil.
17:18This is tomato.
17:19It's all in a good place.
17:22It's interesting.
17:25Next, let's go to the best gourmet in the station.
17:29Thank you for your hard work.
17:31Thank you for your hard work.
17:33I have a request for gourmet Mr. Yonetsu.
17:38He went to more than 200 famous stores in Yamanashi and posted them on SNS.
17:44What is the best meal for gourmet Mr. Yonetsu?
17:50There was something like a stew of fuki.
17:53It's bitter.
17:54It's a new feeling.
17:55It goes well with rice.
17:57Please try it.
18:00Yamafuji's fuki miso is said to have a bitter taste.
18:06He mixed stewed fuki with red miso and white miso.
18:10He baked it in the oven and added bitterness.
18:15He gave a popular dish at the roadside station to Mr. Yonetsu.
18:19I feel spring.
18:21How is this?
18:23It looks delicious.
18:25I will eat this.
18:30This is the taste of an adult.
18:32This is a mild taste.
18:33This is a mild taste.
18:35This is delicious.
18:36This is the taste of an adult.
18:38This is a mild taste.
18:41Why do I want to put bitterness in my mouth when I become an adult?
18:47Do you want to feel stress?
18:51Next, Yasu Fukuyama went to a nervous Momochi.
18:56This is my first time.
18:59He enters the room.
19:01Excuse me.
19:04Good morning, president.
19:06Why?
19:07I'm in charge of this.
19:10Don't you say that every day?
19:14I'm often told that.
19:15Is there such a rumor?
19:18President Harada of TV Yamanashi.
19:20He should be eating a lot of delicious food.
19:23Yamanashi is famous for chicken mochi.
19:26The Kofu chicken mochi team won the B1 gourmet competition.
19:31Chicken liver and egg yolk are boiled with sweet soy sauce.
19:39This is delicious.
19:40There are a lot of products for B1 gourmet Japan.
19:45This is perfect for rice and alcohol.
19:49That's right.
19:50The staff of TV Yamanashi recommended this food.
19:58I was surprised.
19:59I didn't know that salmon roe was so colorful.
20:02This is a delicacy of the Uminashi prefecture.
20:05This is a new type of salmon roe.
20:08The salmon roe is coming out of my teeth.
20:10Don't run away.
20:21Yamanashi TV
20:26The sound of rice is also very good at TV Yamanashi.
20:30This is the sauce of rice.
20:32I can't stop eating rice.
20:37This is a dish made with garlic and sesame oil.
20:40This is a dish made with salt from a hot spring.
20:48This is interesting.
20:50This is a dish made in the temple of Yamanashi from the Edo period.
20:55This is a dish made with kelp and red pepper.
21:01This is a dish made with abalone soaked in soy sauce.
21:05This is a dish that everyone knows.
21:10This is a dish that the staff of TV Yamanashi recommends.
21:15This is a golden salmon roe.
21:20I didn't know salmon roe was so colorful.
21:22They look and feel surprising.
21:25This is not salmon.
21:26This is the golden say from Yamanashi.
21:29For the real salmon.
21:32This isn't salmon, but it's a fish on the river.
21:36What is this?
21:38This is a golden salmon roe.
21:41This skin is yellowish.
21:42This is a sweetfish egg from a river fish.
21:47A sweetfish egg?
21:50This is a sweetfish that was raised by the Ninzawa farm in Fujikawa-cho, Yamanashi Prefecture.
21:57The reason why the normal salmon roe is red is because the red pigment of the red shellfish is dyed red.
22:06By dyeing the red shellfish, the original color of the roe shines in gold.
22:12A sweetfish salmon roe was raised by draining water from the natural river and giving only fish powder.
22:20It's golden and big.
22:23And it has a strange texture that is different from salmon.
22:29The texture is amazing.
22:31It's very elastic, so I'd like you to try it.
22:35Try it.
22:39Oh, it's true.
22:41It's chewy.
22:42It's coming out of my teeth.
22:45The skin is pretty hard.
22:49It's true. It's coming out.
22:52It's coming in without chewing all of it.
22:58I've been eating rice all the time.
23:01It's more refreshing than normal salmon roe.
23:06I can eat this all the time.
23:10It's delicious.
23:12How do you feel, Yasukawa-san?
23:16I'm excited.
23:18It's coming out.
23:21It's good.
23:23It's good.
23:25It's good.
23:27It's good.
23:30It doesn't come out of my teeth at all.
23:32I'm used to it.
23:34I can see it.
23:36The next place is Sakurajima.
23:39This is my recommendation.
23:41Tourist ambassador Megumi Toshiyuki will bring you Kagoshima's specialty food.
23:46Champion.
23:47The crispy texture of potato komatsu is a must.
23:52It's delicious.
23:53Everyone in Kagoshima, I did it.