• yesterday
土曜はナニする!? 2025年2月22日
#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull

Category

📺
TV
Transcript
00:00:00What kind of gourmet festival do you want to eat in the winter?
00:00:04I don't have anything to teach you.
00:00:06It's amazing.
00:00:07I've never eaten anything like this before.
00:00:09That's true.
00:00:11Nakata Hidetoshi's favorite.
00:00:13Now is the season of phantasmagoria.
00:00:15Oyster.
00:00:19Quiz Oizawa eats a lot with Big Boy.
00:00:24It's delicious.
00:00:27And if you buy this, you'll definitely get a professional gyoza.
00:00:46Good morning.
00:00:48Moritachi Murakami.
00:00:51Shinji Mito.
00:00:53Ibone Miyuki.
00:00:57IMP Double Tiger.
00:00:59Tsuzuki Taiga and Tsubaki Taiga.
00:01:06There was a scene like this today.
00:01:08When I saw the gyoza, I was really surprised.
00:01:14It was the same reaction as when I saw Mt. Fuji.
00:01:19I was so surprised.
00:01:22It's okay.
00:01:23It was very vivid.
00:01:24I'm sorry.
00:01:25IMP Double Tiger.
00:01:29What are you into these days?
00:01:32I'm into bullet travel.
00:01:37Bullet travel?
00:01:39When I have a day off, I take a plane and go on a trip.
00:01:48I have a plan like that.
00:01:51It's better than going on a trip.
00:01:53Tell me anytime.
00:01:55Please.
00:01:58Who do you want to go with?
00:02:00I want to go with a member.
00:02:02I usually go alone.
00:02:04I want to go with a member.
00:02:07Please show me the way.
00:02:09I have a plan.
00:02:14Tsubaki, what are you into these days?
00:02:16I'm into watching YOUTUBE while traveling.
00:02:20I really like your YOUTUBE cooking plan.
00:02:29I can't make lamb at home.
00:02:31I want to imitate simple pasta.
00:02:34You have a kind expression.
00:02:37It's like a chef is praised.
00:02:40I can't help it if I'm praised for my cooking.
00:02:42I can't control my cooking.
00:02:45How about you?
00:02:47What are you into these days?
00:02:49I'm into KOYA TOFU.
00:02:55KOYA TOFU.
00:03:00It's nutritious.
00:03:02It's easy to make.
00:03:04You've been saying that for a long time.
00:03:07I like it.
00:03:08I always buy Asahimatsu's KOYA TOFU.
00:03:11There are various types.
00:03:13It's 5 o'clock.
00:03:15Let's get started.
00:03:17First of all, it's HIRAMEKI QUEST.
00:03:19You're talking again.
00:03:21It's started.
00:03:22It's HIRAMEKI QUEST.
00:03:28Congratulations on your 25th anniversary.
00:03:31It's already started.
00:03:35Congratulations on your 25th anniversary.
00:03:39HANAGAWA.
00:03:40Congratulations on your birthday on February 8th.
00:03:42February 8th?
00:03:44Isn't this the day?
00:03:52They are having a hard time.
00:03:55They are having a hard time.
00:03:58This is the stage.
00:04:00It's BIG BOY.
00:04:04We are university students.
00:04:06We went to many places.
00:04:08We talked about the quiz sound in NARIMASU's BIG BOY.
00:04:15He was born in 1936 in the United States.
00:04:18He landed in Japan in 1978.
00:04:22He has about 170 stores in Japan.
00:04:28He has a variety of menus such as hamburgers and steaks.
00:04:31He has a limited edition strawberry cake.
00:04:36He has a variety of menus.
00:04:44He has a variety of menus such as salad bars and rice bars.
00:04:47He has a variety of menus such as salad bars and rice bars.
00:04:50He has a variety of menus such as salad bars and rice bars.
00:04:53He has a variety of menus such as salad bars and rice bars.
00:05:02It's warm.
00:05:05It's warm.
00:05:09This is the most popular menu in BIG BOY.
00:05:11This is the most popular menu in BIG BOY.
00:05:13This looks delicious.
00:05:15I'm happy just to see this.
00:05:17I want to eat this someday.
00:05:20You look like a parent and child.
00:05:24Speaking of BIG BOY,
00:05:26He has a variety of menus such as handmade hamburgers.
00:05:34He has a variety of menus such as grilled chicken.
00:05:37He has a variety of menus such as grilled chicken.
00:05:39He has a variety of menus such as grilled chicken.
00:05:43He started selling hamburgers in 2005.
00:05:47He sells over 3 million hamburgers every year.
00:05:50This is his most popular menu.
00:05:52This is his most popular menu.
00:05:54This is a grilled hamburger.
00:05:56This is grilled at a temperature of over 300 degrees.
00:05:59This is sealed.
00:06:01This is a juicy meat.
00:06:03This is a juicy meat.
00:06:06I want to feel this meat.
00:06:08I'm sorry.
00:06:11I'm sorry.
00:06:13This is the most fun part of eating a hamburger.
00:06:20I'm going to cut it now.
00:06:22You're going to cut it here?
00:06:24That's right.
00:06:26You're going to make a miso ramen?
00:06:28This is the last scene.
00:06:36You're going to grill it all the way to the inside.
00:06:40In front of the audience,
00:06:42he's going to cut it into big pieces.
00:06:44This is the last scene of Otawara Hamburger.
00:06:46During this live show,
00:06:48he's going to eat as much as he wants.
00:06:50First, I'm going to stimulate your senses.
00:06:52I'm going to do your ears.
00:06:54I'm going to do your nose.
00:06:56I'm going to do your ears.
00:06:58I'm going to do your ears.
00:07:00I'm going to do your ears.
00:07:02I'm going to do your ears.
00:07:09Oh!
00:07:12It's hard to see,
00:07:14but there's a Q on the fries.
00:07:16It's hard to see, but there's a Q on the fries.
00:07:18It's hard to see, but there's a Q on the fries.
00:07:20How detailed is that?
00:07:22I haven't eaten it yet!
00:07:24You can't eat it?
00:07:26There's a Q before you eat it.
00:07:28There's a Q before you eat it.
00:07:30Now, here's the Big Boy Quiz.
00:07:33The difficulty is...
00:07:36Jolly Boog!
00:07:38Now, Mr. Matayoshi, please.
00:07:40Jolly Boog Quiz
00:07:43What was the rare way to serve a hamburger?
00:07:49What was the rare way to serve a hamburger?
00:07:51What was the rare way to serve a hamburger?
00:07:53What was the rare way to serve a hamburger?
00:07:55By the way, we've already seen the answer.
00:07:59No, not yet.
00:08:01No, not yet.
00:08:03We haven't seen the answer yet.
00:08:05So, by delicious, you mean...
00:08:07So, by delicious, you mean...
00:08:09it's crispy?
00:08:11Hmm...
00:08:13What do you think?
00:08:15Like Mr. Nagashima.
00:08:17What do you think?
00:08:19If you're in trouble, you can run away.
00:08:21What do you think?
00:08:23Is this a moment of deliciousness?
00:08:25Is this a moment of deliciousness?
00:08:27Is this a moment of deliciousness?
00:08:29I think so.
00:08:31I think so.
00:08:33At that time, it was so rare.
00:08:35It's not that rare now, but I often see it.
00:08:39There's a shop like that now.
00:08:43So, you've been studying.
00:08:45That's right.
00:08:47So, viewers,
00:08:49We just got a hint.
00:08:51We just got a hint.
00:08:53We just got a hint.
00:08:55It's a very interesting hint.
00:08:57It's more than 5 years.
00:08:59And with that, we have a special gift from the viewers of Kebikichi and Ungirls!
00:09:05Man, I'm cold while I'm eating hamburgers.
00:09:18What's wrong?
00:09:20I just want to eat it deliciously.
00:09:22I understand.
00:09:24I will give you strength.
00:09:29Ungirls' strength.
00:09:35Hot!
00:09:37It's hand power!
00:09:41It's not hand power.
00:09:43It's a device that allows you to enjoy hot food.
00:09:46It's a hint.
00:09:47What is it?
00:09:52My answer is this.
00:09:53It's a hot iron plate.
00:09:56It's a device that allows you to eat hot food deliciously.
00:10:01And we, Big Boy, will deliver it to you!
00:10:05So until now, you've been holding it on a plate.
00:10:13Izawa-san, please give us the quiz.
00:10:16Here it is.
00:10:17It's a small iron plate for heating.
00:10:19That's right.
00:10:21It's a plate that can be re-heated.
00:10:25It's a plate that can be re-heated, but it's also a plate that can be reheated.
00:10:30It's a plate that can be reheated, but it's also a plate that can be reheated.
00:10:37What's the correct answer?
00:10:39It's a plate that you can use to heat your own food.
00:10:45Izawa-san is correct!
00:10:48Otawara Hamburg Steak is actually not ready to be served yet.
00:10:55It's a home-made grill.
00:10:59Customers can grill it themselves.
00:11:03It's a great pleasure to taste the freshly grilled deliciousness until the end.
00:11:10It's strange.
00:11:11I can smell it from the screen.
00:11:14It's delicious.
00:11:18It's a very thick meat.
00:11:21It's a very thick meat.
00:11:23It's full of juice.
00:11:28It uses thigh meat, which has a strong taste of meat, and rib meat, which is rich in fat.
00:11:33It uses thigh meat, which has a strong taste of meat, and rib meat, which is rich in fat.
00:11:36It's a 100% beef hamburger that tastes the original taste of meat.
00:11:42If you add the special onion sauce developed for Otawara Hamburg Steak, you can enjoy a refreshing taste.
00:11:56It's delicious.
00:11:57I didn't know onions could make such a loud sound.
00:12:02It's not the onion sauce I expected, but it's refreshing.
00:12:06It's sweet and sour.
00:12:09I can smell it.
00:12:13I'm happy.
00:12:14I've been so happy since I met Yamane.
00:12:17I was shocked.
00:12:20Otawara Hamburg Steak is also famous for its toppings.
00:12:25It's a classic, such as fried egg and grated yam.
00:12:29It's full of juice.
00:12:33Among them, the most popular topping is...
00:12:37It's the sound of happiness.
00:12:43It's a fried cheese Otawara Hamburg Steak.
00:12:46I'm impressed.
00:12:50Cheddar cheese and Edam cheese are rich in flavor.
00:12:55You can enjoy the crispy part and the melted texture.
00:13:01The sea of cheese.
00:13:06It's amazing.
00:13:07It's delicious.
00:13:10The sea of cheese.
00:13:13The sea of cheese.
00:13:16It's a new flavor.
00:13:18It's great.
00:13:19It's grilled.
00:13:20I can smell it.
00:13:22I'll eat it as it is.
00:13:23It goes well with rice.
00:13:27It's great.
00:13:29It has a different flavor.
00:13:32It's grilled.
00:13:34Edam cheese has a rich flavor.
00:13:37Cheddar cheese has a mild taste.
00:13:40It has a strong flavor of meat.
00:13:42It's the best match.
00:13:47It's great.
00:13:48It's great.
00:13:49I can smell it.
00:13:50What is it?
00:13:52It's here.
00:13:53It's here.
00:13:54From February 27th,
00:13:57a new fried cheese Otawara Hamburg Steak will be on sale.
00:14:05It's great.
00:14:09It hasn't been released yet.
00:14:12But, this time,
00:14:13we're going to
00:14:15give it to
00:14:16the studio.
00:14:18What is it?
00:14:22So,
00:14:23we've prepared
00:14:25two special items for you.
00:14:32I thought I could smell it from the screen.
00:14:34But, it was right in front of me.
00:14:36I was surprised when I thought it was true.
00:14:39Try it.
00:14:41It hasn't been released yet.
00:14:43It's special.
00:14:44I'll eat it first.
00:14:46It's really soft.
00:14:47It's like a mini-corn.
00:14:48It's like a mini-corn.
00:14:49It's good that you can eat it as much as you want.
00:14:53It sounds good.
00:14:54It's sizzling.
00:14:57Chef,
00:14:5810 seconds have passed.
00:14:59Oh, no.
00:15:00Chef,
00:15:01please tell everyone.
00:15:02I'll eat it.
00:15:05I'll eat it.
00:15:06You're in time.
00:15:07It's great.
00:15:08I'm glad.
00:15:10I'm glad.
00:15:11It's a good start.
00:15:12It's really good.
00:15:14When it comes to big boys,
00:15:16there are four kinds of hamburgers.
00:15:19The first one is steak.
00:15:21It's popular that you can eat expensive meat for a good price.
00:15:25But, there is a special steak that you can eat for a limited time.
00:15:30Here it is.
00:15:32It looks good.
00:15:33It's a blade meatloaf steak.
00:15:35A blade meatloaf steak.
00:15:38Blade meatloaf steak is the most popular steak in the U.S.
00:15:43It's a blade meatloaf steak with Angus beef.
00:15:47The inside of the steak is heated in the oven.
00:15:50The surface is crispy at 300 degrees.
00:15:53It's a great steak with a strong taste.
00:15:57It's a rare part that can only be taken a small amount from a cow.
00:16:02It's a rare part that can only be taken a small amount from a cow.
00:16:08It's delicious.
00:16:11It's delicious.
00:16:12I can't wait to eat it.
00:16:13The taste of the meat is amazing.
00:16:15I can't wait to eat it.
00:16:18The salt is not sharp.
00:16:20It's just a little bit of saltiness.
00:16:24I can taste the meat.
00:16:27You are a powerful ghost.
00:16:29You are a powerful ghost.
00:16:32You can't miss it when you come to Big Boy.
00:16:36It's a very affordable Biking.
00:16:38It has a salad, curry, rice and soup.
00:16:42You can enjoy it for 429 yen.
00:16:47Let's go to the salad bar area.
00:16:53The vegetables are expensive.
00:16:56It's good to be able to eat fresh food.
00:17:00It's a variety of food.
00:17:01There are fruits and jellies in addition to vegetables.
00:17:07There are jellies and pineapples.
00:17:10There is also a pasta salad.
00:17:14It's a limited Nanohara pasta salad.
00:17:19It's good.
00:17:21It's nice to be able to enjoy the replacement whenever you come.
00:17:25There are more than 16 types of salad bars.
00:17:28They developed a new side dish to make the vegetables more enjoyable.
00:17:34What is it?
00:17:36Is it a side dish to enjoy vegetables?
00:17:38That's right.
00:17:40I understand.
00:17:41Big Boy is a hamburger.
00:17:44It's a side dish that combines hamburgers, rice and vegetables.
00:17:49You are right.
00:17:50The restaurant is very good.
00:17:54Let's have a quiz in the studio.
00:17:57What is the world-class dish that goes well with vegetables?
00:18:01Do you know what it is?
00:18:05Vegetables...
00:18:08It's a dish that can be eaten by a farmer.
00:18:14It's hard to write.
00:18:16What is the answer?
00:18:19It's tortilla.
00:18:22It's difficult.
00:18:23You can make a taco by yourself.
00:18:27He said it twice.
00:18:29You can make a taco by yourself.
00:18:31It's the third time.
00:18:33I want to eat it.
00:18:35You want it, right?
00:18:38Tortilla is eaten with salsa sauce.
00:18:44It's fun to wrap vegetables by yourself.
00:18:46It's very popular with children.
00:18:52It goes well with avocado.
00:18:58It's fun for children who are not good at vegetables.
00:19:02It's good for young people and children.
00:19:06It is recommended to eat hamburgers and steaks with vegetables.
00:19:13In the rice bar, you can eat American rice and garlic rice.
00:19:21You can make original curry with curry rice.
00:19:26It's fun to make your own arrangement.
00:19:32I put corn in the corn soup.
00:19:35It's luxurious.
00:19:37It's luxurious.
00:19:39It goes well with corn.
00:19:41It goes well with corn soup.
00:19:44It's sweet.
00:19:47We have prepared a special soup for you.
00:19:52A special soup?
00:19:54I'm nervous.
00:19:56A special soup.
00:19:58This time.
00:20:00It's coming.
00:20:04It's warm.
00:20:06It's a cow.
00:20:08It's a cow.
00:20:10It's a bug.
00:20:12It's a bug.
00:20:15It's a big boy quiz.
00:20:18The difficulty is...
00:20:21Difficult.
00:20:23It's a big boy quiz.
00:20:25It's a hamburger that was released last year.
00:20:30It's a hamburger that was released last year.
00:20:36Salad, curry, rice, soup.
00:20:39You can enjoy all of them for 429 yen.
00:20:42You can enjoy all of them for 429 yen.
00:20:47What is a hamburger?
00:20:49It's easy to understand.
00:20:51It's easy to understand.
00:20:55It's hard to understand.
00:20:57It's like a hamburger.
00:21:02It's different.
00:21:05What kind of customers do you have?
00:21:07There are many female customers.
00:21:12Is it a hamburger that I like?
00:21:15Yes.
00:21:17It's for Koike.
00:21:20The viewers have prepared a special hamburger for you.
00:21:26I'm full.
00:21:28What's wrong?
00:21:29I ate too much viking.
00:21:31I'm full.
00:21:33You are stupid.
00:21:35You eat too little.
00:21:38Think about it.
00:21:40Why do you say that?
00:21:42That's why you are so skinny.
00:21:44Can you say that on TV?
00:21:47Compliance.
00:21:49You studied in the office, didn't you?
00:21:55You can enjoy all of them for 429 yen.
00:21:58I understand.
00:22:01I couldn't go to school because I was a girl.
00:22:07I was able to go to school with the support of Plan International.
00:22:12I learned and found my dream.
00:22:14Now I'm a teacher.
00:22:16Now it's my turn to support the children.
00:22:20People who are saved become people who are saved.
00:22:23Now, you too, Plan International.
00:22:27AC Japan supports this activity.
00:22:31It's true.
00:22:32I didn't do it.
00:22:34What are you going to do?
00:22:35I don't have any evidence.
00:22:36I'll go to the police.
00:22:37No.
00:22:39You did it, didn't you?
00:22:40What?
00:22:41Evidence?
00:22:44Someone you don't know is whispering.
00:22:48What?
00:22:49No matter what anyone says, the police will do everything.
00:22:53It's decided.
00:22:58AC Japan
00:23:01Mr. Maki.
00:23:02The guilt of committing a murder.
00:23:04That's why no one can come to the police and testify.
00:23:08I'll kill you.
00:23:11I'm infected.
00:23:12Let me work until the end.
00:23:15When did you get infected?
00:23:16Is it from the healing snow?
00:23:18There may be people who die while doing this.
00:23:20That day, a person who just got on the same vehicle.
00:23:23Mr. Miyoshi, who has no sin.
00:23:28Secret.
00:23:29Monday at 10 p.m.
00:23:31Mom.
00:23:32It's a sparrow.
00:23:33It's sad that I can't see my mother.
00:23:36Today, I am doing well while being supported by various people.
00:23:41I want to support the children who lost their parents like a sparrow.
00:23:46We, who support them in their hard work, get energy.
00:23:51I'm going.
00:23:53Do your best.
00:23:54Sparrows all over the country.
00:23:56A long-legged parrot.
00:23:57AC Japan supports this activity.
00:24:03I thought everyone had the same starting line.
00:24:10I wonder if I can't catch up for the rest of my life.
00:24:14Can't I choose the future?
00:24:17Kids' Door supports learning.
00:24:19We are aiming for a society where children can draw dreams and hopes.
00:24:26Kids' Door.
00:24:27AC Japan supports this activity.
00:24:32Big Boy's Biking.
00:24:34Salad.
00:24:35Curry.
00:24:36Rice.
00:24:37Soup.
00:24:38You can taste everything for 429 yen.
00:24:40What is the hamburger developed for you to enjoy more?
00:24:44Let's take a look at the answer.
00:24:47A hamburger that makes women happy.
00:24:50It's a heart-shaped hamburger.
00:24:53When you become a heart, you eat a lot.
00:24:59It's like a favorite child is making it for you.
00:25:02I want to take a picture of a cute girl.
00:25:05I made it heart-shaped in the sense that it spreads more and more.
00:25:11What is the answer?
00:25:14It's a half-sized hamburger.
00:25:16If you eat a lot, you want to enjoy it, but if it's big, you can't.
00:25:22Originally, only Otahara Hamburgers were sold.
00:25:25In that sense, I think it's a good idea to add one of them.
00:25:32What is the correct answer?
00:25:34The correct answer is a small-sized hamburger.
00:25:38Which one?
00:25:40The regular size is 200g.
00:25:44This small Otahara Hamburger is 150g.
00:25:49It's a half-sized hamburger.
00:25:54It's tough.
00:25:55I have an idea.
00:25:57In response to the desire to enjoy a lot,
00:26:00a small size of 150g was newly introduced in Otahara Hamburgers.
00:26:06I want to try it.
00:26:09The big boy is serious about dessert.
00:26:14It's a parfait made from Belgian chocolate.
00:26:19It's a serious cheesecake.
00:26:23And now is the season.
00:26:25It's a Grandeza strawberry milk with a lot of domestic strawberries.
00:26:30It's a hot topic among strawberry lovers.
00:26:34This is a limited-time strawberry Otahara Hamburger.
00:26:38It's amazing.
00:26:41It's amazing, isn't it?
00:26:43It's a little weird.
00:26:47It's a luxury to put strawberry paste and fresh domestic strawberries on top of strawberry ice cream.
00:26:53It's a delicacy that fans can't get enough of.
00:26:58It's voluminous.
00:27:05It's delicious.
00:27:06It's new.
00:27:08The rich strawberry cream on top and the fresh strawberry ice cream go well together.
00:27:18In addition, if you put strawberry sauce with crab meat, it will be fresher.
00:27:25Is this caramel flavor?
00:27:28That's right.
00:27:30What are you doing?
00:27:33I was surprised.
00:27:36Who is it?
00:27:37It's a big boy.
00:27:39It's a big boy.
00:27:41It's cute.
00:27:43It's a big boy.
00:27:45It's a big boy, isn't it?
00:27:48It's a big boy quiz.
00:27:50It's very difficult.
00:27:54It's a big boy.
00:27:56It's a big boy.
00:27:57Here's the question.
00:28:00What is the menu of Nara that has been re-released in the store to make it easier to enjoy meals?
00:28:07It's a big boy.
00:28:10It's a big boy.
00:28:14A new menu has become a hot topic with a big boy that has been re-released in stores and menus.
00:28:23Is this a menu of Nara?
00:28:26Is there a variety of patterns?
00:28:28There is a variety of patterns.
00:28:31But there is only one genre.
00:28:34Are you happy with this menu?
00:28:37Of course.
00:28:39Do you like this menu?
00:28:41Yes.
00:28:44It's a menu of Nara that big boys seem to like.
00:28:50Is that all for lunch?
00:28:52Save money.
00:28:54Are you still paying the insurance fee?
00:28:56If you re-check your insurance with LIFENET SEIMEI, you can save 90,000 yen a year.
00:29:0390,000 yen?
00:29:05I have to look at it.
00:29:07Gender and age.
00:29:10I got it.
00:29:11Is that all?
00:29:13And the customer satisfaction is 96%.
00:29:16LIFENET SEIMEI provides cheap and good insurance.
00:29:20Mom, I'm Suzume.
00:29:22It's sad that I can't see my mother.
00:29:25But I'm doing my best to support many people.
00:29:30I want to support children who have lost their parents like Suzume.
00:29:35We are also encouraged to support them in their hard work.
00:29:40I'm going.
00:29:42Go for it! All the sparrows all over the country.
00:29:46AC Japan supports this activity.
00:29:50When was it completed?
00:29:51From Yukiko Miyoshi.
00:29:53Consciousness of the crime of murder.
00:29:55On that day, the person who just got on the same car.
00:29:58Mr. Miyoshi, who has no sin.
00:30:02Secret, Monday night at 10 o'clock.
00:30:05I want to see you.
00:30:08I've liked you for a long time.
00:30:10I'm with you.
00:30:12I didn't want to fall in love.
00:30:14Love is too difficult for Onzo. Tuesday night at 11 o'clock.
00:30:18I have something to tell you.
00:30:20This is Nakayama Kenmyaku.
00:30:25This is a normal Myaku.
00:30:28This is a heartworm.
00:30:31Heartworm is also the cause of heart failure and stroke.
00:30:35It's a heart, but which one is the brain?
00:30:38Both.
00:30:39Healthy people every day for early detection.
00:30:42This is Kenmyaku.
00:30:44Japan Heart Foundation.
00:30:46AC Japan supports this activity.
00:30:50Where is the children's cafeteria?
00:30:53There are a lot of people.
00:30:55There are adults, too.
00:30:56Please come in.
00:30:58Hello.
00:30:59Is it okay here?
00:31:00Please come in.
00:31:01Do you come here often?
00:31:03Yes.
00:31:04It's not just children who are here.
00:31:06It's not just a place to eat.
00:31:08It's everyone's place.
00:31:10The children's cafeteria is your cafeteria.
00:31:13The children's cafeteria support center in Musubie.
00:31:16AC Japan supports this activity.
00:31:21The movie I'm starring in,
00:31:23We can use magic only once in our life,
00:31:25is being released nationwide.
00:31:27It is a realistic human drama that depicts the youth of four 18-year-olds.
00:31:31Is it your wish or someone's happiness?
00:31:34What is the way of using magic they chose?
00:31:36It is a moving work that makes you cry gently and painfully.
00:31:40Please see it at the theater.
00:31:42We can use magic only once in our life.
00:31:46Big Boy, who is renewing the store and menu,
00:31:49It is a unique menu that was newly released to make it easier to enjoy meals.
00:31:56Let's take a look at Kouki's answer.
00:31:59The new menu is...
00:32:00Yakiniku.
00:32:01What's wrong with you?
00:32:02What's wrong with you?
00:32:03I knew it.
00:32:04Hamburg steak.
00:32:06Yakiniku.
00:32:07Yakiniku made by a professional Yakiniku chef, Big Boy.
00:32:11It must be delicious.
00:32:14What is the answer of the quiz king?
00:32:16This is it.
00:32:17Hamburg steak.
00:32:19Hamburg steak.
00:32:21It's true.
00:32:22I would be happy if I had it.
00:32:24I didn't have it until now.
00:32:25I feel like that.
00:32:27It's good, isn't it?
00:32:29What is the correct answer?
00:32:31Please.
00:32:35Thank you for waiting.
00:32:36The answer is hamburger steak.
00:32:38Correct.
00:32:40Rikura is correct.
00:32:42I love hamburger steak.
00:32:45It's not Yakiniku.
00:32:46You're right.
00:32:47You're right.
00:32:48It's hamburger steak.
00:32:50The hamburger steak is a large-sized hamburger steak.
00:32:53We want you to eat it more easily.
00:32:56The hamburger steak is a large-sized hamburger steak using 100% beef.
00:33:02It's popular with children.
00:33:04Because it's easy to make, it's popular as a take-out product.
00:33:08Please try it.
00:33:12We introduced Big Boy in the form of a quiz.
00:33:16How was the hamburger steak?
00:33:18It was delicious.
00:33:19The smell of Camembert and the taste of beef went well together.
00:33:25I cut the Camembert and dipped it in the sauce.
00:33:29I thought you were a genius.
00:33:31How was the hamburger steak?
00:33:32I enjoyed it so much that I couldn't eat it.
00:33:37I wanted to eat it slowly.
00:33:40The smell of Camembert and the taste of beef went well together.
00:33:44It was delicious.
00:33:45It was very delicious.
00:33:46How was the hamburger steak?
00:33:48When I was a child, I often went to a hamburger steak restaurant.
00:33:53I drank a lot of corn soup.
00:33:56It's fun to go to a hamburger steak restaurant with children.
00:34:00I can eat a lot of vegetables.
00:34:02I think it's good to go to a hamburger steak restaurant with my parents.
00:34:04It's my favorite restaurant.
00:34:06How was the hamburger steak?
00:34:09The price of the hamburger steak was very cheap.
00:34:12It was 429 yen.
00:34:14There was a curry hamburger steak.
00:34:17I don't like curry hamburgers.
00:34:20I'm a person who doesn't like curry hamburgers.
00:34:25I like curry hamburgers.
00:34:26I'm sorry. I didn't know that.
00:34:27I like curry hamburgers.
00:34:28I like curry hamburgers.
00:34:29I was able to eat a lot of different things.
00:34:31I was able to eat a lot of different things.
00:34:34How was the hamburger steak?
00:34:36You said you were renovating the restaurant.
00:34:39If you go to all the renovated restaurants, you will find BIKKI BOY.
00:34:43BIKKI BOY is not in the first part of the renovation.
00:34:45BIKKI BOY is in the store we prepared.
00:34:48I want to meet BIKKI BOY.
00:34:54Next is Nihonmono school.
00:35:00NAKATA HIDETOSHI's Nihonmono school.
00:35:08Nihonmono school came to MATSUSHIMA, Miyagi Prefecture.
00:35:14The weather is wonderful.
00:35:17This is Nihonsan Prefecture.
00:35:19Have you ever been here?
00:35:20I've never been here.
00:35:24The scenery is wonderful, but it's better to look at it from above.
00:35:28I think the drone is playing now.
00:35:32There are 265 islands in the bay.
00:35:37MATSUSHIMA has a beautiful scenery.
00:35:41Miyajima in HIROSHIMA.
00:35:43HASHIDATE in KYOTO.
00:35:45This is one of Nihonsan Prefecture.
00:35:51Not only the scenery, but also the mountainous area from MATSUSHIMA to IWATE.
00:35:56This is the best fishing ground where Danryu and Kanryu work.
00:36:00This is said to be the world's third largest fishing ground.
00:36:03Nihonsan Prefecture is famous for its exquisite seafood and Nihonsan Prefecture.
00:36:09This is a popular tourist destination where 3 million people visit every year.
00:36:15What did Nihonmono learn in such a city?
00:36:19There are many mountainous areas and many seas.
00:36:25This is the Tohoku Sea.
00:36:27In this season, there are many oysters.
00:36:32I want to eat oysters.
00:36:37I love oysters.
00:36:40The theme of this time is Kanhideshi, which is said to be the milk of the sea.
00:36:48This is the most plump fish.
00:36:51This is HINE.
00:36:54Is this a fish from a ship?
00:36:58This is ZONO and HINE.
00:37:01This is a blue team.
00:37:04This is Nihonmono.
00:37:07NAKATA and NAKAYUSHI's MAEZONO MASAKIYO are here.
00:37:13Look at this.
00:37:15This is Nihonsan Prefecture.
00:37:17He looks like a man from the sea.
00:37:19I think you can see it, but it's cold.
00:37:23You can see it in the backlight.
00:37:26I don't know yet.
00:37:29I want to eat oysters.
00:37:31I'm going now.
00:37:32I'm waiting for you.
00:37:34Are you okay?
00:37:38I don't know yet.
00:37:40Speaking of oysters.
00:37:44Mizuagere is the first in Hiroshima Prefecture and the second in Miyagi Prefecture.
00:37:48In fact, these two prefectures are the top three in Japan.
00:37:55Look at the oysters farmed in Matsushima.
00:37:59The oysters are big and beautiful.
00:38:04This is delicious.
00:38:08I've never eaten oysters like this before.
00:38:14This time, I will introduce a simple and delicious way to eat oysters.
00:38:23Put the oysters in the microwave.
00:38:27Oyster tempura?
00:38:29What is this?
00:38:33Are you okay with oysters?
00:38:35To be honest, I wasn't good at oysters.
00:38:38You said you might not be able to eat oysters.
00:38:40I said that.
00:38:41It doesn't smell at all.
00:38:44Now is the season.
00:38:46Oysters, the milk of the sea, which is very fulfilling in the cold winter.
00:38:50We are approaching the charm of oysters.
00:38:54Who is the strongest entertainer?
00:38:57New Key at 7 o'clock.
00:38:59Nakajima Kento and Kiritani Kenta will participate in school hide-and-seek.
00:39:04The second edition of the popular high school game.
00:39:09At 9 o'clock, the entertainer test of Koizumi, Kotaro, and Kamai.
00:39:14Let's go.
00:39:17It's a masterpiece.
00:39:21UNDER NINJYA
00:39:24JAPANET
00:39:26JAPANET TV SHOPPING
00:39:28Everyone, this time it's a life-supporting emergency sleeping bag.
00:39:32It's a very popular high-end nano-bubble shower head.
00:39:35It is delivered with a limited-time emergency sleeping bag.
00:39:38However, the period is about to end.
00:39:40Please hurry.
00:39:41The reason for its popularity is that just by replacing the shower head, it absorbs 50%.
00:39:46Please look.
00:39:47Even if you put out water at the same time, 50% of the water is absorbed.
00:39:50The gas price is 64,000 yen or more per year.
00:39:55This is a big point while the gas and electricity prices are rising.
00:39:59However, if it is water-absorbed, it will be water-sensitive.
00:40:02This product is very thick.
00:40:04You can see it even if you compare it with a conventional shower head.
00:40:07It is also very comfortable to bathe.
00:40:09In addition, the dirt is also amazing.
00:40:11This product has a lot of nano-bubbles.
00:40:14This product has more than 200 million nano-bubbles per 1 cc.
00:40:18This product removes the dead skin from the pores.
00:40:21This product saves 64,000 yen or more per year.
00:40:24This product also eliminates dirt.
00:40:26This high-end nano-bubble shower head costs 19,980 yen.
00:40:31However, the life-supporting emergency sleeping bag costs 7,000 yen.
00:40:37This product costs 12,980 yen.
00:40:40However, the sale of this product will soon be over.
00:40:42Please hurry.
00:40:44You can buy this product at 0120-222-222.
00:40:52Nihonmono.
00:40:53This time, we will introduce the best persimmons in Matsushima, Miyagi Prefecture.
00:40:59What is a high-quality persimmon in Matsushima?
00:41:03We will go to an area called Okumatsushima.
00:41:07We will go to an area called Okumatsushima.
00:41:10We came to Okumatsushima by car.
00:41:15We found a good persimmon producer here.
00:41:22So we came here.
00:41:25Zoro, have you ever seen persimmons?
00:41:29I saw persimmons once in Shikoku.
00:41:32You saw persimmons in Setonaikai.
00:41:35Hello.
00:41:37I'm Nakata. Nice to meet you.
00:41:40I'm Goto. Nice to meet you.
00:41:43Is this the best season?
00:41:45Yes, this is the best season.
00:41:48Persimmons in March and February are the best.
00:41:50We came at the right time.
00:41:53Akira Goto is the second generation of Goto Suisan.
00:41:57He has been involved in persimmon farming in Okumatsushima for about 40 years.
00:42:01He grew persimmons with his experience and skills.
00:42:08He has been longing for his father for 8 years.
00:42:11His son Koichi jumped into the world of persimmons.
00:42:15Now, his parents face persimmons every day.
00:42:21Let's go over there.
00:42:25What are you doing?
00:42:28These are persimmons.
00:42:30Persimmons and garbage are attached to persimmons.
00:42:34So, we only use persimmons.
00:42:37This is a water tank.
00:42:40This water tank is called Mekkin Kaisui.
00:42:42We soak persimmons in this water tank for 22 hours.
00:42:44Then, Mr. Mukiko will peel the persimmons.
00:42:4724 hours in Mekkin Kaisui.
00:42:49He peels the persimmons and removes the garbage and impurities.
00:42:55The process of removing the impurities is more difficult than in other prefectures.
00:43:00Therefore, he is the number one producer of persimmons for persimmons.
00:43:06Mr. Mukiko is peeling the persimmons.
00:43:10He is peeling the persimmons.
00:43:13It's hard to peel the persimmons one by one, isn't it?
00:43:15It takes a lot of effort.
00:43:17It takes a lot of effort.
00:43:19My hands are cold.
00:43:21How long have you been doing this?
00:43:23She is my mother.
00:43:25She is my mother.
00:43:27Is she your mother?
00:43:29My son joined the kindergarten.
00:43:31He is my son.
00:43:33He is my son.
00:43:35He is shaking.
00:43:37He is shaking.
00:43:39He is shaking.
00:43:41He is shaking.
00:43:43He is shaking.
00:43:4510 people peel 100 kilograms of persimmons a day.
00:43:51This is surprisingly difficult.
00:43:56He challenges to peel the persimmons.
00:43:59I have a two-top.
00:44:03Why do you have a three-top and a two-top?
00:44:06I like the two-top.
00:44:08I like to support from behind.
00:44:10Did you choose the top?
00:44:11Did you choose the top?
00:44:12Did you choose the top?
00:44:13I chose the top.
00:44:14I can't help it.
00:44:15Put the persimmon on the bottom.
00:44:17Put the persimmon on the bottom.
00:44:18Put the persimmon on the bottom.
00:44:20Insert this from the top.
00:44:24Insert only the top.
00:44:27Insert only the top.
00:44:28After inserting it,
00:44:29After inserting it,
00:44:36lift it up.
00:44:42The usual step is to peel it off neatly.
00:44:44It's beautiful.
00:44:46It's beautiful.
00:44:48It's not normal.
00:44:50Are you satisfied with this?
00:44:52Yes, I'm satisfied.
00:44:56What is the difference in the taste of oysters?
00:44:58What is the difference in the taste of oysters?
00:45:00If you cut it crosswise,
00:45:02the white part around the innards
00:45:04the white part around the innards
00:45:06the white part around the innards
00:45:08the thicker it is, the more delicious it is.
00:45:10Oh, I see.
00:45:12Also, when heated,
00:45:14it doesn't shrink, but it's hard to shrink.
00:45:16Is there a heart in the middle?
00:45:18Do you know?
00:45:20There is a heart.
00:45:22Where is the heart?
00:45:24Yes, did you know that oysters have hearts?
00:45:26Yes, did you know that oysters have hearts?
00:45:28It's natural to be told.
00:45:30When it's sent early,
00:45:32you can clearly see the heartbeat of the oyster.
00:45:34Oh, I see.
00:45:38Well, I guess I'll take the amount.
00:45:40Let's go.
00:45:42The oysters around here
00:45:44are called Naruse Oysters.
00:45:46They are one-year-olds.
00:45:48Although there are many two-year-olds
00:45:50and three-year-olds oysters,
00:45:52here, thanks to the nutritious sea,
00:45:54they grow to a sufficient size
00:45:56even in one year,
00:45:58and become a rich taste full of umami.
00:46:02Let's go.
00:46:04Let's dig deep into the truth
00:46:06and head to the sea
00:46:08to find the truth.
00:46:12How many years has it been since you came back?
00:46:14It's been 8 years.
00:46:16I came back to work during the earthquake.
00:46:18During the earthquake.
00:46:20How was it around here
00:46:22during the earthquake?
00:46:24It was a mess around here.
00:46:26I lost my elementary school,
00:46:28and I lost my junior high school.
00:46:30You didn't feel like
00:46:32you were going to keep up, did you?
00:46:34I entered university
00:46:36in the science and engineering department
00:46:38in the second year of high school.
00:46:40I told my dad
00:46:42I wanted to get a job.
00:46:44I didn't know what would happen,
00:46:46so he told me to come back
00:46:48after I recovered.
00:46:50My dad asked me
00:46:52if I would come back,
00:46:54so I believed him
00:46:56and came back.
00:46:58He followed his father's back
00:47:00and entered a mathematics university,
00:47:02but he was killed in his third year of college.
00:47:04One-third of the oyster fishermen
00:47:06in this area were also
00:47:08driven into the ocean,
00:47:12but the remaining fishermen
00:47:14managed to regain the sea
00:47:16where oysters can be grown.
00:47:20Isn't that a farm?
00:47:22Isn't that it?
00:47:24Wow, it's a farm.
00:47:26It's amazing.
00:47:28It's amazing.
00:47:30Isn't it down here?
00:47:32I can see it.
00:47:34Can you see it?
00:47:36There's an oyster.
00:47:38It's amazing.
00:47:40Have you ever seen an oyster baby?
00:47:42No.
00:47:44Baby?
00:47:46This?
00:47:48This is a quiz.
00:47:50When oysters are farmed in the sea,
00:47:52they attach
00:47:54an oyster baby to something
00:47:56and grow it.
00:47:58Mr. Imori, do you know what it is?
00:48:00I don't know.
00:48:02The hint is, of course,
00:48:04in this picture.
00:48:06Is it in the picture?
00:48:08It's gone.
00:48:10What did you attach?
00:48:12It's a seaweed.
00:48:14Seaweed?
00:48:16He attached a seaweed.
00:48:18Seaweed?
00:48:20Wrong.
00:48:22Here's the answer.
00:48:24Yes, it's a scallop shell.
00:48:26When an oyster baby
00:48:28is farmed in the sea,
00:48:30they attach
00:48:32an oyster baby to it.
00:48:34Is there a baby attached to this?
00:48:36All of them?
00:48:38All of them are oyster babies.
00:48:40Where do oyster babies come from?
00:48:42Oyster babies
00:48:44hatch in the 780.
00:48:46The hatched eggs
00:48:48are fertilized in the sea,
00:48:50become fairies, oysters,
00:48:52and flow in the sea.
00:48:54We take the seawater
00:48:56and see how much it's flowing
00:48:58with a microscope.
00:49:00When we see how much it's flowing,
00:49:02we say,
00:49:04this is it.
00:49:06We put it in the sea.
00:49:08When we put it in the sea,
00:49:10it sticks.
00:49:14Oyster babies
00:49:16float in the sea
00:49:18and attach to the shell
00:49:20to grow.
00:49:22In addition,
00:49:24how oysters are raised
00:49:26is also unique.
00:49:28In the case of oysters,
00:49:30this is the Bay of Matsushima.
00:49:32In the Bay,
00:49:34we raise them
00:49:36until they are high school age.
00:49:38Then we move them
00:49:40to places where
00:49:42the water is rough.
00:49:44It's in front of the Naruse River.
00:49:46It's nutritious.
00:49:48It's like muscles are working out
00:49:50while eating protein.
00:49:52Naruse oysters
00:49:54are slowly raised
00:49:56in the Bay of Matsushima.
00:49:58Then they are exposed to the rough
00:50:00in the mineral-rich places
00:50:02of the Naruse River.
00:50:04It's hard to get out of here.
00:50:06We don't tell cute oysters
00:50:08to go on a trip.
00:50:10It's delicious
00:50:12to expose them
00:50:14to the harsh environment.
00:50:16I knew I couldn't leave it today,
00:50:18so I put the ones
00:50:20I want to see.
00:50:22Let's see.
00:50:24It's growing.
00:50:26It's coming.
00:50:28I saw it.
00:50:30It's growing.
00:50:32It's amazing.
00:50:34It's growing a lot.
00:50:36Really?
00:50:38It's been a year
00:50:40since I saw it.
00:50:42It's been a year.
00:50:44It's been a year.
00:50:46This is a tree called Dakkaiki.
00:50:48I'm going to pick it up.
00:50:50Oysters are being pulled up.
00:50:52It's coming.
00:50:56It's coming off.
00:51:00It's amazing.
00:51:02It's coming off.
00:51:04It's coming off.
00:51:06It's coming off.
00:51:08It's coming off.
00:51:10It's coming off.
00:51:12It's coming off.
00:51:14Pull it up.
00:51:16I'm going to pull it up.
00:51:20It's amazing.
00:51:22It's amazing, isn't it?
00:51:24It's coming off.
00:51:26It's coming off.
00:51:28It's coming off.
00:51:30Can you open it?
00:51:32Can you open it?
00:51:36This is the one for oysters, right?
00:51:38Yes.
00:51:40It depends on the area.
00:51:42It depends.
00:51:44It's hard to open
00:51:46without damaging the inside.
00:51:50Despite being a year old,
00:51:52they are big and plump.
00:51:54They are big and plump.
00:51:56They seem to be raised
00:51:58in a safe environment.
00:52:00But there is a problem.
00:52:02I recently looked up
00:52:04that it's hard to raise them.
00:52:06I recently looked up
00:52:08that it's hard to raise them.
00:52:10It's hard to raise them.
00:52:12The sea level has risen in recent years.
00:52:14The sea level has risen in recent years.
00:52:16There are more foreign organisms
00:52:18in the bay.
00:52:20There are more foreign organisms
00:52:22in the bay.
00:52:24In the neighboring town,
00:52:26the oyster festival is
00:52:28being held every year.
00:52:30I heard from my dad
00:52:32that it's the first time.
00:52:34The sea environment is getting worse.
00:52:36The sea environment is getting worse.
00:52:38I heard that it's the first time.
00:52:40A lot of mussel bacteria
00:52:42who live in the southeastern area
00:52:44are probably gathering.
00:52:46are probably gathering.
00:52:48When the bay is downed,
00:52:50we restart the engagement
00:52:52on June.
00:52:54We try different methods over and over.
00:52:56We try different methods over and over.
00:52:58We do our best to bring and offer
00:53:00new food for you.
00:53:02As expected,
00:53:04as expected,
00:53:06we offer food
00:53:08The oysters are shipped at a stable price
00:53:12What kind of oysters do you want to make?
00:53:14I want to make oysters that the customers who ate the oysters I made
00:53:17would say that they're delicious
00:53:19or that they can only eat the oysters here
00:53:22My dad has been saying that since I was a kid
00:53:25and I've always admired that
00:53:28So I want to make oysters that my dad would say that
00:53:32I'm still young
00:53:34I see
00:53:35But we don't know until we try them
00:53:38If we don't eat them, we can't talk
00:53:40Let's go back
00:53:42Let's go
00:53:45Three hungry people rush to the port
00:53:50This time, they will eat the oysters that their family actually eats
00:53:54There is no cooking at all, so viewers should try it too
00:54:02What kind of dish is this?
00:54:04It's called Kankan-yaki
00:54:06Wow, what is it?
00:54:07Did you open it because there was a rice cracker inside?
00:54:11No, this is a special dish
00:54:13Oh, it's a special dish
00:54:15You need to pack the oysters
00:54:17You can use water or sake
00:54:19You need to put the oysters in about 100ml
00:54:23and close the lid
00:54:25It takes about 10 to 13 minutes
00:54:29Don't worry if you don't have a can at home
00:54:36Put the oysters on a heat-resistant plate
00:54:39and seal it with a wrap
00:54:42After that, you just need to microwave the oysters for 7 minutes
00:54:46Just like Kankan-yaki, you can enjoy the soft texture
00:54:59It's delicious
00:55:03Let's eat together
00:55:05It's really delicious
00:55:07It tastes like the best salt and soy sauce
00:55:12It's amazing
00:55:15Hide, you haven't eaten this yet, have you?
00:55:19I have to eat this
00:55:21It's not just a matter of taste
00:55:24It's a matter of appearance
00:55:26When Hide introduced the oysters,
00:55:28he said he couldn't eat them
00:55:30What does that mean?
00:55:33The staff didn't say anything
00:55:35but he said,
00:55:36Hey, are you serious?
00:55:40Don't say that
00:55:44Let's eat
00:55:53It's delicious
00:55:55I've never eaten anything like this before
00:56:03Next is the tempura of oysters
00:56:09It's good if the sound is quiet
00:56:12Tempura and fried food
00:56:14I've never seen tempura in a restaurant
00:56:17It's delicious
00:56:20It's hot
00:56:23It's delicious
00:56:25It's really plump
00:56:27It's full of meat
00:56:29The white part is amazing
00:56:32It's gentler than fried
00:56:34I can feel the taste of oysters
00:56:36It's delicious
00:56:37I feel that the taste has changed a little
00:56:40It's plump
00:56:44I think the oil of fried food is stronger
00:56:49I can feel the quality of the ingredients
00:56:52I can't stop eating
00:56:54I want you to try another taste
00:56:59Is it okay?
00:57:00Other than tempura
00:57:01Sweet chili sauce
00:57:04I'm busy, so I want to eat easy food
00:57:08That's the best
00:57:10The taste of the past
00:57:11This is my favorite oyster dish
00:57:13It's delicious
00:57:16The last is Mr. Goto's favorite dish
00:57:21Sweet chili sauce and ketchup
00:57:25It's delicious
00:57:27The oyster is coated with potato starch
00:57:30It's fried in oil at 180 degrees
00:57:35Just mix it with chili sauce
00:57:38It's easy
00:57:39Sweet chili sauce with rice
00:57:45Mr. Murakami of the studio
00:57:47Enjoy the sweet chili sauce
00:57:49Thank you
00:57:53It's big
00:57:55It's really big
00:57:56It's big
00:58:03I wanted to eat this earlier
00:58:05Really?
00:58:06I'll do it all
00:58:07It's really delicious
00:58:08It's difficult
00:58:09I'll buy a delicious one at the supermarket
00:58:11It's a good oyster
00:58:16How long have you been doing this?
00:58:19I've been doing this for 35 or 40 years
00:58:24How is the sea in the past 40 years?
00:58:28It's changed
00:58:32It's a sea that shouldn't have been like this
00:58:36Mr. Goto continues to make delicious oysters
00:58:40with his family and staff
00:58:43while facing environmental problems and disasters
00:58:47As you said earlier,
00:58:49it's not an easy situation for you
00:58:52Where is your dream and happiness now?
00:58:57I have a daughter and a son
00:59:01My father is the reason why I started this business
00:59:08I want my son to think of me as a good father
00:59:15I don't want to say it next to him
00:59:18There are a lot of oysters around the country
00:59:20I think it's important to let people know about oysters
00:59:23I want people to know more about the background
00:59:27I think it's natural to have food
00:59:31Because the environment is changing
00:59:35Eating is the most important thing
00:59:38I think it's okay to have a little more joy and responsibility to eat
00:59:46If there are a lot of people who think so, it will be helpful
00:59:52I don't think so
00:59:54I want people to be happy
01:00:00I'm happy when I make and ship oysters
01:00:03and hear people's voices of joy
01:00:12This time, we will give you a special oyster
01:00:15born from the passion of Matsushima Bay and fishermen
01:00:18This time, we will give you a special oyster
01:00:23This time, we will give you a special oyster
01:00:28Please follow the official program
01:00:31and post it with the hashtag
01:00:35We have prepared Kankan-yaki for you
01:00:39Please try it
01:00:41Is this only in Japan?
01:00:42Yes, only in Japan
01:00:43That's a lot
01:00:49I was surprised
01:00:53It's soft
01:00:56It's perfect with salt
01:00:58But you didn't add salt, did you?
01:00:59No, I didn't
01:01:01Murakami-san, are you crying?
01:01:03You should definitely eat this
01:01:06It's really delicious
01:01:08I want people to know about this and eat oysters
01:01:14I understand
01:01:15This is delicious
01:01:17Nakata-san, what do you think?
01:01:18The taste is really good
01:01:20The taste of oysters
01:01:22As Nakata-san said, it doesn't have a bad taste
01:01:26But there are all kinds of oysters that people like
01:01:31That's right
01:01:32This is the best
01:01:34I'm sorry, I forgot to mention Oishin-ji
01:01:38It was that good
01:01:40Don't forget to mention Oishin-ji
01:01:44You can buy this Kankan-yaki on the website
01:01:48It's really good
01:01:50Next is the 10-minute teacher
01:01:52Isn't that the 10-minute teacher?
01:01:54The 10-minute teacher
01:01:56This time, the master of gyoza is here
01:02:00If you choose this, you'll definitely win
01:02:02Gyoza Summit 2025
01:02:07The sound of the fire stimulates your appetite
01:02:09The feeling of excitement
01:02:11If you take a bite, you can't stop
01:02:13You can say it's a national dish
01:02:16Gyoza
01:02:19In the past few years,
01:02:21In addition to gyoza vending machines and unmanned vending machines,
01:02:24There are more and more types of gyoza at supermarkets
01:02:29I don't know which one to choose
01:02:33The legend of the gyoza world who solves people's worries
01:02:37Appears
01:02:39There are more than 3,000 gyoza shops
01:02:44All the delicious gyoza shops are available
01:02:47The editor-in-chief of Tokyo Gyoza Communication, Ryoichi Tsukada
01:02:53If you choose this, you'll definitely win
01:02:56I'll introduce you to the best gyoza
01:03:01The second one is
01:03:04He is the owner-chef of a Chinese restaurant in Minato Prefecture
01:03:09He won the first gold medal in the world of Chinese cuisine
01:03:14He is a disciple of the master of Chinese cuisine, Kinya Komoda
01:03:19I will introduce a special recipe that makes gyoza at home
01:03:27Let's go to the world of gyoza
01:03:33First of all,
01:03:35Tsukada's favorite gyoza
01:03:383 recommended gyoza at supermarkets
01:03:43The first one is
01:03:46Akasaka Minmin's gyoza
01:03:49You can buy this gyoza online from the store's website
01:03:57It was founded in 1965
01:03:59It has been loved for 60 years
01:04:01Akasaka Minmin, a legend of the town of Chinese
01:04:05It is now a staple
01:04:07It is said to be the origin of gyoza and Sukosho
01:04:12There are many fans of entertainers
01:04:14You can taste the famous gyoza at the store
01:04:19Komoda-sensei, a master of Chinese cuisine, will taste it
01:04:23It must be delicious
01:04:30It has a strong flavor
01:04:35It goes well with Sukosho
01:04:40I was surprised
01:04:42This is frozen
01:04:44You can eat it
01:04:46I was surprised
01:04:47It comes out
01:04:50Next
01:04:54Yamada's gyoza
01:04:59You can buy this gyoza online
01:05:07When you open the box, you can see colorful gyoza
01:05:13Grain, kimchi, green onion, salt, shrimp, shiso
01:05:16Variety of gyoza
01:05:19What is this?
01:05:21This is plain
01:05:23This is shrimp
01:05:25Shrimp
01:05:27Let's eat
01:05:39It's delicious
01:05:42I can smell the shrimp
01:05:47I don't need sauce
01:05:49It's delicious
01:05:51I can smell it
01:05:53It smells like shrimp
01:05:57Yamada's gyoza is delicious
01:06:01Next is the recommended gyoza
01:06:06This is
01:06:09Bibigo's one-man-gyoza
01:06:12Korean frozen gyoza
01:06:16Pork, tofu, glass noodles and 5 kinds of vegetables
01:06:23It's bigger than normal gyoza
01:06:28It has a lot of vegetables
01:06:30It's recommended for women
01:06:32Do you have grilled gyoza in Korea?
01:06:35Yes, we have both
01:06:38It looks delicious
01:06:40Let's eat
01:06:47The skin is chewy
01:06:49It has a good texture
01:06:51It's crispy
01:06:54There are two kinds of texture
01:06:57You can eat a lot
01:07:01I can't imagine
01:07:03Next
01:07:06This is Uga's one-man-gyoza
01:07:10Let's eat
01:07:12It's big
01:07:20It's delicious
01:07:22It has a lot of vegetables
01:07:24It's healthy
01:07:26I'll buy it
01:07:28Next is the recommended gyoza
01:07:34Let me introduce you
01:07:36Kamata's one-man-gyoza
01:07:40Kamata is famous for its gyoza
01:07:46Do you know this place?
01:07:48This is Nihao
01:07:51It was established in 1983
01:07:54Nihao is a handmade gyoza shop
01:08:00This shop is famous for its gyoza
01:08:07It's delicious
01:08:09It's crispy
01:08:12It's reasonable
01:08:14It sounds good
01:08:17It's crispy
01:08:20It's easy to season
01:08:23You can eat a plate
01:08:26It's not just spicy
01:08:28It's delicious
01:08:30It goes well with pork
01:08:33It's crispy
01:08:35It's juicy
01:08:40Next is the one-man-gyoza
01:08:44Shinbashi
01:08:46This is the recommended gyoza shop
01:08:50This is it
01:08:52The shop is on the 2nd floor
01:08:56It used to be a yakitori shop
01:09:00One day, the gyoza was popular
01:09:05Now it's a famous gyoza shop
01:09:09There are 17 kinds of gyoza
01:09:19Which one do you recommend?
01:09:24Tomato steamed gyoza
01:09:27Tomato is not used in gyoza
01:09:30But it goes well with gyoza
01:09:33Don't let the juice leak out
01:09:41The sourness of tomato is good
01:09:45The skin is firm
01:09:48It's easy to eat
01:09:52Another recommended gyoza is lemon steamed gyoza
01:09:57The sourness of lemon makes it easy to eat
01:10:02It's a good gyoza shop
01:10:09Thank you
01:10:12Leave it to me
01:10:15He's speaking like Yasumura
01:10:17He has a Chinese restaurant in Minami Aoyama
01:10:21He won the first gold medal in the world of Chinese cuisine
01:10:26Mr. Komoda's gyoza recipe
01:10:30The ingredients are special juicy gyoza
01:10:36These are the ingredients
01:10:38You can buy these ingredients at a convenience store
01:10:44Let's make the sauce
01:10:50First, make the sauce
01:10:52Add salt, soy sauce and ginger to the minced pork
01:10:58Let's get started
01:11:01I'll give you a quiz
01:11:04I'll add a secret ingredient to the sauce
01:11:08What is it?
01:11:11You can get it anywhere
01:11:14It's like a dessert
01:11:17Imori, what do you think?
01:11:20It's difficult
01:11:22It's a secret ingredient
01:11:25I know
01:11:28It's coffee jelly
01:11:31Which one is jelly?
01:11:34It's Japanese jelly
01:11:39You can add crab meat
01:11:43It's coffee jelly
01:11:46The studio is noisy
01:11:49Don't worry
01:11:53I'm good at cooking
01:11:57I'll mix the jelly with the meat
01:12:03The jelly makes the gyoza juicy
01:12:11It's sour and tasty
01:12:16Add potato starch and sesame oil
01:12:21Add chives and mix
01:12:27Let's bake the gyoza
01:12:32What's the key point?
01:12:36If you add oil, the gyoza will be soggy
01:12:43Turn on the heat
01:12:48The key point is hot water
01:12:54Add hot water
01:12:58The gyoza will be half-soggy
01:13:03If you use water, the gyoza won't be cooked
01:13:08Add hot water and put the lid on
01:13:14The meat will be cooked
01:13:20It took 6 minutes
01:13:23Let's open the lid
01:13:27The water has evaporated
01:13:33Add oil
01:13:39Add oil and bake for 1 minute
01:13:44It's done
01:13:46The gas stove is often on fire
01:13:51If you turn the pan, the gyoza will be cooked
01:13:57Turn it over
01:14:01How is it?
01:14:05The special juicy gyoza is done
01:14:11The special juicy gyoza is ready
01:14:17It's fast
01:14:20The special juicy gyoza is ready
01:14:24Let's eat
01:14:27It's fast
01:14:30What's this?
01:14:34It's juicy
01:14:36It's good
01:14:38It's like mikan jelly
01:14:41It's more juicy
01:14:44How is it?
01:14:47It goes well with mikan
01:14:52I thought it would be sweet
01:14:56But it's not
01:14:59It's good
01:15:03How is it?
01:15:06It's like mikan jelly
01:15:11How is it?
01:15:14The sourness of mikan is good
01:15:19I have to say it's good
01:15:23It's good
01:15:25I didn't say it's good
01:15:30It's good
01:15:32I learned how to bake gyoza
01:15:37I want to try it
01:15:41How is it?
01:15:45It's good
01:15:47Thank you
01:15:52Next is Ikedora
01:15:55I met Tatsumi Asa
01:16:01I think he's amazing
01:16:05He's a third-rate
01:16:08He has a good brain
01:16:11He's good at moving
01:16:14He's amazing
01:16:19I want to be like him
01:16:23I want to be like him
01:16:27He's having a snowboard date
01:16:32I see
01:16:34This is it
01:16:37Ikedora
01:16:41I have a bad pore
01:16:44The secret is ultra fine bubble
01:16:47Cleansing pores
01:16:49The usual shower
01:16:51Skin care
01:16:53Ikedora
01:16:56I'm particular about SURIMU
01:16:59SURIMU
01:17:00Refrigerator
01:17:02Laundry
01:17:04It's so big
01:17:06Space performance
01:17:09I love idea
01:17:13I thought everyone had the same starting line
01:17:20I'm trying my best, but I can't catch up
01:17:24Can't I choose the future?
01:17:27Kids' DOOR is a learning support
01:17:30We aim for a society where children can draw dreams and hopes
01:17:36Kids' DOOR
01:17:37AC Japan supports this activity
01:17:54If you're interested, please contact us
01:17:59AC Japan supports this activity
01:18:04What should we do today?
01:18:07I'm going to ask my grandfather to draw again
01:18:12Can I go?
01:18:15It's okay
01:18:18I'm going to ask my grandfather to draw again
01:18:24It's okay
01:18:26I'll ask my grandfather
01:18:29I won't let him say that I'm a third-rate
01:18:31I'm going to ask my grandfather to draw again
01:18:34I'm going to ask my grandfather to draw again
01:18:37You're here again
01:18:41You'll know if I say it a few times
01:18:45I know it's rude
01:18:48But I don't think so
01:18:51I couldn't complete this painting without her
01:18:56Don't say that
01:18:59If it's a half-baked painting, I won't let you do it
01:19:03Let's do it
01:19:10This painting is the ski resort I went to
01:19:15I finally understood the meaning of this painting
01:19:21A snowman's castle, a snow scenery's castle, a glove's castle, and her book's castle
01:19:29I realized that there are 50 colors in one painting
01:19:34But I didn't know that
01:19:37I tried my best
01:19:40It's sweet
01:19:44If you're a first-rate painter, you can use 100 colors in one painting
01:19:51100 colors?
01:19:53In that sense, your painting is still a second-rate
01:19:57I'm sorry, I didn't do my best
01:20:03What are you talking about?
01:20:07I'm going to raise the price from 300,000 to 200,000 yen
01:20:13Deal
01:20:15Really?
01:20:17Thank you
01:20:19Tatsumi-kun, congratulations
01:20:22It's all thanks to you
01:20:25Thank you so much
01:20:27Where did you go?
01:20:29Enjoy your meal
01:20:32Yes
01:20:37It's dazzling
01:20:44Your shining white is love
01:20:50There's no sign
01:20:54What is it?
01:20:57There's no sign
01:21:00It's a free painting
01:21:06That's all for today
01:21:09How was it today?
01:21:12I ate a lot of delicious food
01:21:14I want to go there with the members
01:21:16I think the fans of I.M.P. are going to draw a big boy
01:21:23How was it today?
01:21:25I was moved by the birth of the persimmon
01:21:29The birth of the persimmon is delicious
01:21:32I'm sorry, but you have to pay for the birth
01:21:36Can you show us what's in your bag?
01:21:40Yes
01:21:41First, candy
01:21:44I like sweets
01:21:46It's cool
01:21:48I like it
01:21:49Is that a military store?
01:21:50Helmet?
01:21:51There's a lot of water
01:21:53There's a lot more
01:21:55I want to bring it out for three days
01:21:57Bring it out?
01:21:59This is an evacuation bag
01:22:03I see
01:22:04I searched and selected
01:22:08Is it really warm?
01:22:11It's pretty warm
01:22:13How about water?
01:22:15I'll reduce it
01:22:17Evacuation will come suddenly
01:22:20Prepare a bag that you can bring out
01:22:25This is a three-day bag
01:22:28Is this also a moisturizing product?
01:22:31What are you going to bring?
01:22:33AC Japan
01:22:36If you keep doing it, you'll be a professional
01:22:38I've never seen anything like this
01:22:40It's ugly
01:22:41It's okay
01:22:42It's six
01:22:48After this, it's a popular lunch special
01:22:53School hide-and-seek
01:22:54Nakajima Kento and Kiritani Kenta
01:22:58Music Fair
01:22:59Ai-san
01:23:01Franpour
01:23:03Zero Base One
01:23:06Travis Japan
01:23:08Please watch the wonderful co-starring
01:23:13When I woke up, it was a world where the two hadn't met
01:23:16I'm here
01:23:18You've always supported me, but I didn't know
01:23:21Run! We won't make it in time
01:23:23A girl I don't know
01:23:25Goodbye, you who were next to me
01:23:28A contemporary artist who is active all over the world based in New York
01:23:32Tomokazu Matsuyama
01:23:34Scream with colors
01:23:36March 2025, Tomokazu Matsuyama
01:23:39Supported by Unimat Group
01:23:43Can you speak Japanese?
01:23:46A little
01:23:47Really?
01:23:49When I traveled
01:23:50Congratulations
01:23:52What kind of meeting is waiting for me?
01:23:5422nd, 10.25am
01:23:58Nippon Premium Exhibition
01:24:00On February 24th, it will be held at TIA Arena MM
01:24:04The reason is the first
01:24:06Yes, yes, the cause is me
01:24:08Foucault Artists Exhibition
01:24:10Tickets are on sale
01:24:13Kojiro-kun, you have beautiful skin recently
01:24:16I'm not happy even if you praise my skin
01:24:19But Kojiro-kun, when you're happy, you blow salt from your head
01:24:23That's not true!
01:24:28Stream of Banksy Effect
01:24:30The evolution and revolution of street art
01:24:33About 100 works by Banksy and other artists from Japan and abroad have been collected in Shibuya
01:24:38It's on sale at Shibuya Stream Hall
01:24:43It's delicious, this big brother
01:24:47What is the secret of Hanjo?
01:24:48This girl, cashless
01:24:50Even if it's outside, I'm doing it
01:24:52Cashless
01:24:53Ah, that's Sumareji
01:24:54It's cashless
01:24:55Sumareji at Hanjo
01:24:58This time, Sustina

Recommended