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00:00Tonight's Chacha-Iremandai is...
00:03Okonomiyaki!
00:05Takoyaki!
00:07Yakisoba!
00:09Kansai people's favorite soul food,
00:12Konamon!
00:15Kansai has a wide variety of Konamon food,
00:19making it an indispensable part of their daily lives.
00:23In this Konamon heaven of Kansai,
00:26Hyogo Prefecture is the one that has the most unique Konamon food.
00:31Akashi-yaki!
00:34Soba-meshi!
00:36And Horimon-yaki udon!
00:39Hyogo Prefecture has a unique Konamon culture
00:42that is different from other prefectures,
00:45making it the country of Konamon!
00:48So this time,
00:50Hyogo Prefecture will announce the ranking of local Konamon food!
00:58Who will be the number one Konamon food?
01:03Let's find out!
01:07One, two, three, four!
01:09Chacha-Iremandai!
01:11I represent my prefecture with this!
01:13Hyogo Konamon Election!
01:16Hyogo Konamon Election
01:20Hyogo Konamon Election
01:24The first place goes to...
01:29Soto-pari Nakatoro's new food!
01:34Hybrid Konamon born in Himeji!
01:39Doro-yaki!
01:41I don't really like Doro-yaki.
01:43Doro-yaki dough is poured onto a flat iron plate
01:47and baked into an omelette-like shape.
01:51It's like a combination of takoyaki and okonomiyaki
01:54that you scoop with a spoon and eat with a soup stock.
02:01According to the people of Himeji...
02:03It's famous.
02:06To be honest,
02:09it's been around for 20 years since it became famous.
02:13It's a strong soup stock.
02:15It's a strong okonomiyaki.
02:17It's like a Monja Doro.
02:20It's an original takoyaki.
02:23When do you eat it?
02:25I eat it when I'm not in the mood for okonomiyaki.
02:28But I eat it when I want to eat something like okonomiyaki.
02:33This is a popular store for Doro-yaki!
02:37Nampoo has about 30 stores in Himeji.
02:44Doro-yaki was born 25 years ago
02:47from Nampoo, an okonomiyaki shop.
02:53There was an elderly couple with their family.
02:56Their child wanted to eat takoyaki.
03:01At the time, there was no round iron plate for takoyaki.
03:05But there was an octopus.
03:07So they put the ingredients of takoyaki on the iron plate
03:10and made it into an omelette.
03:14It's not popular with chopsticks,
03:16so they scoop it with a spoon.
03:19That's how it became popular.
03:21The ingredients of takoyaki are okonomiyaki ingredients.
03:24The cabbage and pork are Doro-yaki ingredients.
03:27Nampoo's Doro-yaki has a lot of soy sauce soup stock
03:30with beef tendon meat.
03:33It's delicious as it is.
03:37It's crispy on the outside and soft on the inside.
03:43Scoop it with a spoon and put it in the gentle Japanese-style soup stock.
03:48You can enjoy a new texture
03:51that is neither okonomiyaki nor akashi-yaki.
03:57Add sauce and mayonnaise
04:00and change the taste to your liking.
04:06By the way, Himeji has a sauce that goes well with the soup stock.
04:11Anyway, it's delicious.
04:16There are a lot of toppings.
04:18Mochi cheese is popular with women.
04:21It's twice as soft.
04:26Doro-yaki is the best.
04:30What do you like about Doro-yaki?
04:33It's different from okonomiyaki.
04:35It's soft and fluffy.
04:38It's delicious that I can eat it with a spoon.
04:43I want to eat Doro-yaki soba at home.
04:51Do you make it at home?
04:53I sell Doro-yaki powder at home and at this restaurant.
04:59Doro-yaki is delicious.
05:01Now, Doro-yaki is popular in Hyogo, Osaka, Nara, and Shiga.
05:06Doro-yaki is also popular in Tokyo and Kyushu.
05:13Doro-yaki is getting more and more popular.
05:17If you haven't tried it yet, please try it.
05:22Doro-yaki is popular in Hyogo, Osaka, Nara, and Shiga.
05:25The 4th place in Hyogo is...
05:32I think I've eaten it twice.
05:35I've eaten it twice.
05:37It's delicious because it's grilled.
05:41The local people love it.
05:43What kind of powder is it?
05:47It looks delicious.
05:49This is it.
05:51It's delicious, isn't it?
05:57The 4th place in Hyogo is...
06:04Grilled udon with sauce.
06:06It's a specialty of Sayo-cho.
06:12Grilled udon with horumon.
06:15It's delicious.
06:18It's a specialty of Sayo-cho to mix horumon with udon and eat it with garlic-flavored soy sauce and miso sauce.
06:29Is it familiar to people in Sayo?
06:34Yes, it's famous.
06:36I want to eat it once in a while.
06:39When I come back from the east coast, I will continue to eat horumon.
06:46When do you eat it?
06:48When my children come home.
06:50I don't have a home, so I take it home and eat it at home.
06:59It's delicious.
07:03It's an old-fashioned food.
07:06It's a little different from the restaurant.
07:09The way of eating is different.
07:12But the restaurant is also delicious.
07:16This is a popular restaurant for horumon-yaki udon.
07:20Fuji, 6 minutes by car from Sayo Interchange, a Chinese car road.
07:27The way of eating is to combine udon noodles, horumon, and pork.
07:35It's a general way of eating.
07:41It's been a long time ago.
07:45In the old days, cows were used for agriculture.
07:49In the old days, there was a lot of meat in the meat shop.
07:56In the old days, the price of rice was high.
08:00In my house, I made udon noodles.
08:06I made cheap udon noodles and horumon.
08:12Fresh horumon is eaten on a hot iron plate.
08:18It's big and plump.
08:20Udon noodles have a chewy texture.
08:24It's delicious even if you don't put anything on it.
08:31Mix the original soy sauce and miso sauce.
08:36When you eat it with garlic, you can't stop eating it.
08:45We've known each other since before we were born.
08:48We've known each other since we were children.
08:51We've known each other since we were children.
08:54We've known each other since we were children.
08:57Bring a hot pot and put udon noodles, horumon, and pork in it.
09:05Bring a hot pot and put udon noodles, horumon, and pork in it.
09:10Bring it home and cook it.
09:14It's a luxury for children.
09:18It's a little burnt on the iron plate, but it's delicious.
09:24You can cook it to your liking.
09:27That's what makes it delicious.
09:29Do you often get photographed?
09:32Occasionally.
09:34Are you the last person?
09:36No, I'm the number one.
09:39There are many entertainers in the store.
09:43Yamahiro and Kuroda.
09:48Yamahiro and Kuroda came to the store at the end of last year.
09:55They were kind and surprised.
09:59They were kind?
10:00They were kind.
10:01They were kind.
10:05They were kind.
10:07They were kind.
10:12They were kind.
10:15I was surprised.
10:17I was surprised.
10:18I was surprised.
10:19Everyone was impressed.
10:20They were kinder than I thought.
10:25Horumon-yaki udon is loved by many people.
10:28Once you eat it, you'll be addicted.
10:34This is the KONAMONSOU election 2025.
10:37Thank you to the guests.
10:40Tomori, Akira, and Tom Brown.
10:45Where are you from?
10:47I'm from Hokkaido.
10:48We met in the same high school.
10:50I'm a senior and junior in judo.
10:53That's why you're a senior.
10:55You're strict sometimes.
10:58I can't forgive you if you get carried away.
11:02Your tone is scary.
11:05You're a senior in judo.
11:08You're going to make me cry, right?
11:09Are you going to talk about that?
11:11There was a corner on the radio where we decided who would do the manzai.
11:16They didn't let me do what I wanted to do.
11:19I said I wanted to do it because I didn't care.
11:22I did it and slipped.
11:24I slipped and they told me to apologize.
11:26I didn't want to apologize, so I cried.
11:31There are people like that.
11:33There are people who cry when they fight on the radio.
11:36It's frustrating.
11:38How many times do I have to apologize?
11:42This time it's KONAMON.
11:45I don't have dorayaki.
11:48What about you?
11:49I've never eaten it.
11:51I ate it when I went to Okayama.
11:53BINKI GURUME?
11:55I'm from Hyogo prefecture.
11:57Where are you from?
11:58I'm from Inagawa prefecture.
12:00I heard dorayaki for the first time.
12:03That's right.
12:05What about you?
12:07I'm from Osaka.
12:09I'm from Kyoto and Hasan.
12:11I'm from Hachiko in Kansai.
12:13I haven't eaten takoyaki since I was a kid.
12:19I pretend to eat it.
12:22Did you pretend to eat it?
12:23I pretended to eat it and came to Osaka.
12:25Let's see the face of the person who ate it.
12:32It's a killer pass.
12:34It's a killer pass.
12:36Please do it.
12:38Why do you give me such a pass?
12:41Please do it.
12:43What is this?
12:45It's a killer pass.
12:46I can't accept this.
12:49I've been here twice.
12:52I'm going to be here for a few days.
12:55I can't accept this.
12:57I can't accept this.
12:59This is the only program I can accept.
13:04The third place is Hyogo.
13:09I've been eating noodles for a long time.
13:14It's delicious.
13:17It's very delicious.
13:21Kobe's soul food, okonomiyaki, is in third place.
13:28It looks delicious.
13:29It doesn't work very well.
13:31It's Hyogo, so it's in third place.
13:37The third place is Kodamonso.
13:42It's full of sweet and spicy sauce.
13:47It's Kobe Nagata's famous okonomiyaki.
13:54It's a okonomiyaki with a lot of ingredients.
13:59Okonomiyaki with a lot of ingredients is a dish of beef tendon and konjac.
14:05Okonomiyaki with a lot of ingredients is a famous dish of Kobe Nagata.
14:13It's delicious.
14:16Compared to Osaka's okonomiyaki...
14:18Nagata's okonomiyaki is delicious.
14:22I'm angry with Osaka's okonomiyaki.
14:25I've been eating Nagata's noodles for a long time.
14:30I can make it at home.
14:32I can make it at home.
14:35I think each family has its own way of making it.
14:39I can make it at home.
14:41I can make it at home.
14:44I can make it at home.
14:46I boil beef tendon for 3 hours and make okonomiyaki.
14:51There's a place I always go to.
14:53It's called Shibata.
14:55That's the only place I've been to.
14:58It's delicious. I want to go there.
15:03Shin-Nagata area is a hot spot for Okonomiyaki.
15:10Okonomiyaki Shibata was established in 1947.
15:16It's a famous store that has been loved by the locals.
15:19It's a nostalgic chair.
15:21This is the owner of the chair.
15:24It's nice.
15:26Nagata is famous for its Okonomiyaki.
15:29Yes.
15:32I call it Sujikon.
15:35The locals don't use the word Bokkake.
15:40Isn't the menu Bokkake?
15:42It's written as Suji-Yaki-Yu.
15:47The popular way to make Okonomiyaki in Nagata is
15:50to spread the dough thinly on a crepe.
15:55Then, put cabbage and green onion on it.
15:59Of course, it's important to season it.
16:02It's Sujikon that has been simmered for a long time.
16:11It's important to quickly bake the outside of the crepe on a high-temperature iron plate.
16:20It depends on the degree of baking.
16:22If it's a little burnt, it's crispy.
16:25If it's a little burnt, it's crispy.
16:27If it's a little burnt, it's fluffy in the middle.
16:30Shibata's Suji-Yaki boasts its unadorned deliciousness.
16:37The outside is crispy and the inside is soft.
16:41The sweet and spicy Sujikon and the spicy sauce go well with each other.
16:46It's an addictive dish.
16:49It's very delicious.
16:52Do you want to eat Suji-Yaki?
16:56If I don't come here once a week, I feel like I'm lacking something.
17:00My body wants it.
17:03This is Nagata's Okonomiyaki.
17:07It's called Dokkake, but we call it Sujikon.
17:12It's like Nagata's soul food.
17:16Speaking of Okonomiyaki, I have an image of Osaka and Hiroshima.
17:20Don't say that.
17:23Nagata will win.
17:28By the way, this is...
17:32It's also known as the origin of modern-day baking.
17:37In the old days, udon was modern.
17:39Chinese noodles were not distributed.
17:42Udon was baked udon.
17:45That's what the customers wanted.
17:49It's a new way of baking.
17:51It's called modern-day baking.
17:54Many people think of modern-day baking as udon.
17:59Nagata's soul food, Dokkake Okonomiyaki.
18:03Come and try it.
18:09After the commercial, Hyogo Konamon election.
18:13The announcement of the 2nd and 1st place.
18:18It looks delicious.
18:23After the commercial, Hyogo Konamon election.
18:26The announcement of the 2nd and 1st place.
18:29B-class gourmet that tastes the sauce.
18:34A collaboration of soba and rice.
18:41Soba rice.
18:43Hyogo style.
18:45Chop noodles and rice into small pieces.
18:48Mix the sauce and stir-fry.
18:53It's a local food from Kobe that anyone can make easily.
18:59It's voluminous.
19:01It's delicious.
19:02It's double.
19:04It's perfect.
19:05With grilled rice.
19:07Let's try it.
19:10For us, it's a common food.
19:14We want to eat it.
19:17If we can't think of anything to eat,
19:20we can just eat soba rice.
19:23We call it grilled rice.
19:26We eat it more than grilled rice.
19:29We don't eat grilled rice.
19:31We don't make grilled rice, but we make soba rice.
19:34We can eat the sauce for free.
19:37If I don't eat it once every two weeks,
19:40I don't like it.
19:43If I don't eat it, I'll be in a bad mood.
19:45You'll be in a bad mood.
19:47I eat soba rice a lot.
19:48My mom makes it for me.
19:50You eat it a lot, don't you?
19:53It's delicious.
19:57It's the taste of downtown that old men and women love.
20:02What is this restaurant famous for its soba rice?
20:08It opened in 1957.
20:10It's Okonomiyaki Aomori in Nagataku, Kobe.
20:16She came from Tokyo,
20:18and I came from Okayama, Kobe.
20:22It was delicious.
20:25The suji was delicious.
20:27The sauce was sweet and delicious.
20:32What made soba rice so popular among tourists?
20:39It was around the 1930s.
20:43It was when my grandmother was running a restaurant.
20:46My grandmother didn't like cooking rice.
20:48A worker brought a lunch box of rice,
20:51warmed it up on the iron plate,
20:53and ate it without opening the yakisoba.
20:55She wanted to get back to work early,
20:57so she asked me to mix it and cook it all at once.
20:59That's how it started.
21:02It started with a request.
21:06The ingredients in Aomori's soba rice are
21:10beef tendon and konnyaku.
21:12They are finely chopped,
21:15so it's easy to eat.
21:22She uses a skillful hand to cook it all at once
21:25on the hot iron plate.
21:30Then, she adds cabbage and chopped it.
21:35The seasoning is the same as my grandmother's.
21:40It has a moderate sourness and a fruity aroma.
21:44Nagata's pride, Gozochi sauce.
21:47It's a rose sauce.
21:51It goes well with the sweet and spicy sauce.
21:54It looks delicious.
21:57It has a crumbly texture,
21:59but it's lighter than it looks.
22:01It's delicious.
22:04It's delicious no matter when I eat it.
22:07This is the beef tendon.
22:09That's right.
22:11I can't get enough of it.
22:14Soba rice is a special thing for the people of Kobe.
22:18There are a lot of interesting episodes.
22:22I don't want to eat yakisoba with rice.
22:26What?
22:27I don't want to eat yakisoba with white rice.
22:30But, I can eat yakisoba with soba rice.
22:33I didn't know that.
22:34I used to eat soba rice with soba rice.
22:37I can eat soba rice with cold rice.
22:43We had a class on Saturday.
22:45So, we came back from the class and had soba rice.
22:49We brought it home and ate it while watching Yoshimoto.
22:53It's a classic.
22:54We watched it until 1.30 p.m. on Saturday.
23:00When I was in school,
23:02I ate soba rice with bento.
23:04With soba rice?
23:06I ate it sometimes.
23:08It's cute.
23:10How do you like soba rice with bento?
23:12I'm happy.
23:13Are you happy?
23:14I'm happy.
23:16I love soba rice.
23:19It's cute.
23:20It's cute.
23:22Soba rice from Kobe.
23:24Everyone in Tafuken, please try it.
23:29Kyogo Prefecture, a survey of 2,000 people.
23:32Kyogo Konamonso Elections, 2025.
23:35The first place is...
23:40Tamagoyaki, which is popular all over the country.
23:43The smell of soup stock and the texture of fatty tuna.
23:47Tamagoyaki
23:50Akashi-yaki
23:54It's a type of dough made of octopus.
23:56It's hot and fluffy.
23:58You dip it in the soup stock and eat it.
24:00It's a type of powder that represents Kyogo Prefecture.
24:03Unlike takoyaki,
24:04it's made of flour.
24:05It's called jinko.
24:07Akashi-yaki is made of flour and starch.
24:13It's also used in steamed dumplings and Japanese sweets.
24:16It's not hard even if it's heated.
24:18It has a soft and fluffy texture that is unique to Akashi-yaki.
24:25Akashi City is famous for its old-fashioned tamagoyaki.
24:31There are about 70 stores in the city.
24:35Konamonso Elections
24:37I'm the representative of Konamonso.
24:39I eat it as a snack.
24:41I eat it before dinner.
24:44It's like a soul food.
24:46I use the sauce for takoyaki,
24:48but I eat Akashi-yaki with the soup stock.
24:51It's elegant.
24:52It's more elegant than Osaka.
24:55That's true.
24:58There is a story behind the origin of Akashi-yaki.
25:01It was made of Akashi in the old days.
25:04It's called Akashi-dama.
25:08Akashi-dama is made of egg white as a glue.
25:13Akashi-yaki was made of the leftover egg white.
25:19Takoyaki, a famous Osaka dish, was added to Akashi-yaki.
25:24It had a great influence on Konamon culture in Kansai.
25:30The Akashi-yaki store is located in Uonotana shopping street in Akashi City.
25:35Akashi-yaki Yokoi
25:37It's been in business for over 70 years.
25:41The second generation of 84-year-old Akashi-yaki is still being made.
25:46There are customers from all over the country.
25:53I like this flavor, so I sell my favorite flavor.
25:57That's a good word.
25:59I know you like it or hate it.
26:03If you don't like my flavor, you'll go elsewhere.
26:10This is the store that inherited the recipe of Mr. Nukai Sendaron, who started Akashi-yaki at a stall in Taisho era and spread it as a business.
26:23The dough is made by combining the secret ingredients.
26:26It's fluffy and the rich taste of eggs spreads in my mouth.
26:32It's like a harmony of soup stock and eggs.
26:35The egg flavor is great.
26:38I didn't do anything extra.
26:40Simple is the best.
26:44I like Akashi-yaki.
26:46It was very delicious.
26:48It was my first time to eat cold soup stock.
26:51It was very delicious.
26:56Akashi-yaki is often served with hot soup stock.
27:02This store is said to eat cold soup stock.
27:09Originally, it was served without soup stock.
27:13The person who came to eat was burned, so the soup was served with cold soup stock.
27:25This is the real way to eat.
27:29It's a little more elastic and chewy.
27:32I can enjoy the taste of the ingredients.
27:39How long will you keep doing this?
27:41As long as I'm healthy.
27:43Customers tell me not to stop.
27:46Please come to eat as long as I'm healthy.
27:51Yokoi continues to provide the real Akashi-yaki.
27:55If I don't eat this, I can't talk about Akashi-yaki.
28:01This is the result of the vote.
28:11Akashi-yaki is the best.
28:14Soba is the best.
28:17Akashi-yaki.
28:18It was my first time to eat it.
28:20I didn't know it was so delicious.
28:22I imagined it to be like takoyaki.
28:25With sauce and bonito flakes.
28:28I was surprised to eat it with soup stock.
28:31Akashi-yaki was eaten with soup stock.
28:35The second and third dishes were served with sauce.
28:38From there, it was served with sauce and soup stock.
28:41You can eat it freely.
28:44It's a simple way to make the taste stronger.
28:48At the end, it's a mix.
28:50Have you ever eaten Tom Browne?
28:52I have.
28:53I didn't know that it was eaten with cold soup stock.
29:00It's the same as making Japanese soup.
29:02I'm scared.
29:03I'm scared of my face.
29:04I'm scared of my face.
29:06I'm afraid of my life.
29:08I drooled.
29:10You don't have to show it.
29:13Yokoi's Akashi-yaki is served in the studio.
29:18ITADAKIMASU.
29:21It's like an egg.
29:23It's cold.
29:27It's delicious.
29:29It's like a takoyaki.
29:33It's delicious.
29:34It's light and good.
29:36The taste of octopus is strong.
29:38It's delicious.
29:39When you eat this, you can see that the sauce is added in the middle.
29:45It changes the taste.
29:49It's delicious even if you just drink the soup stock.
29:55I'm happy, but I can't express it well.
30:00It's delicious and I can feel the tension.
30:04It's your face, isn't it?
30:07The color of your face is strange.
30:10Tom Browne is like that.
30:13I'm not good at food reviews.
30:16Do you do it on Sundays?
30:20I do it seriously.
30:21I like food.
30:23I want to do a food review that people think is delicious.
30:27Don't you make fun of me when I do a food review?
30:29I want to tell you how delicious it is.
30:33That's a good idea.
30:35That's the best smile I've ever seen.
30:38That's cute.
30:40From now on, I will introduce you to the local food of KYOGO Prefecture.
30:48First is Takasago City.
30:53Takasago City is located between Himeji City and Kakogawa City.
30:57What is the local food that is loved in this area?
31:01Takasago meat shop.
31:03People who grew up here eat Takasago meat.
31:07I'm going to have a meat shop party at home today.
31:12I don't know much about meat shops.
31:16I went to a meat shop during the festival.
31:19Do you go to a meat shop during the festival?
31:20Yes, I do.
31:21I love meat shops.
31:25I like meat shops more than Chinese soba and ramen.
31:29I like meat shops more than Chinese soba and ramen.
31:31I see.
31:32Minami-san is famous for meat shops.
31:37Minami-san is famous for meat shops.
31:43What is a meat shop that Takasago people like?
31:49I went to Minami-san's shop.
31:54This is a Okonomiyaki shop.
31:57This shop has been selling meat for about 40 years.
32:01This is Takasago meat shop.
32:03Please come in.
32:06It looks like Okonomiyaki.
32:10It looks like Okonomiyaki.
32:12No, it looks like Hiroshima-style meat.
32:15But when I cut it, I can see a lot of potatoes and beef.
32:21Potatoes and beef.
32:23Takasago meat shop has beef, potatoes and konnyaku.
32:28This is Okonomiyaki of Takasago style.
32:34Put potatoes on a thin batter.
32:40Put beef and konnyaku on top of cabbage.
32:46Put tenkatsu on top of it.
32:48When the surface is cooked, put it in half.
32:51Put sauce on top of it.
32:56This is not Kansai-style or Hiroshima-style.
32:59This is Gotouchi-style with ingredients of Oden.
33:02This is Takasago meat shop.
33:06I've heard that this shop has been selling meat for a long time.
33:09But when I ate Oden, I ate a lot of meat.
33:13So, I put ingredients of Oden in it and cooked it.
33:18This is a home-cooked meal.
33:20My mother cooked it for me until dinner.
33:26So, I have to be told what kind of person I am.
33:34By the way, since beef and tenkatsu are in it, it has been called a meat shop.
33:43In addition, it has been promoted as a meat shop.
33:50I think this is the taste of Takasago.
33:53Potatoes are soft and delicious.
33:59Takasago meat shop is a shop that goes to the south.
34:04There are many kinds of meat.
34:06The texture of the meat is good.
34:08The taste of the meat is good.
34:10This is completely different from Okonomiyaki.
34:13Which do you like better, Okonomiyaki or meat shop?
34:15Of course, I like meat shop.
34:17Life is a meat shop.
34:22In addition, in the south, there is a Takasago meat shop that sells meat with eggs.
34:30Kastama meat shop is also popular.
34:35I want to eat this.
34:38In addition, in the south, there is a meat shop that sells pork and eggs with beef tendon and konnyaku.
34:50Takasago meat shop is a shop that goes to the south.
34:54When you go out nearby, please try it.
34:58Okonomiyaki
35:01After the commercial, Okonomiyaki has a lot of seafood.
35:07You can enjoy both udon and soba at the same time.
35:11Hyogo prefecture still has a lot of food.
35:17This is delicious.
35:19This is good.
35:21This is delicious.
35:25Hyogo prefecture still has a lot of food.
35:30Next is Akoshi.
35:36Akoshi is famous for being the center of Okayama prefecture.
35:45Akoshi
35:48What is Akoshi?
35:58Akoshi is famous for being the center of Okayama prefecture.
36:04Akoshi is famous for being the center of Okayama prefecture.
36:12I often eat this at home.
36:15This is the strongest combination of Akoshi and Kansai.
36:19It is delicious to come all the way to Akoshi and eat this.
36:26Akoshi's famous dish is...
36:36Kaki Okonomiyaki
36:39Kaki Okonomiyaki
36:41Kaki Okonomiyaki is a popular restaurant in Akoshi.
36:47This is the port.
36:49This restaurant has been in business for 30 years.
36:52It is a popular restaurant for locals and tourists.
36:59There are a lot of persimmons in Akoshi.
37:02This is Kaki Okonomiyaki.
37:06This is Kaki Okonomiyaki.
37:11There are a lot of persimmons in Akoshi.
37:16Persimmons are big and have a lot of flesh.
37:21Persimmons are big and have a lot of flesh.
37:28Okonomiyaki is a dish that has a lot of persimmons.
37:34The fresh persimmons and the original blend of sauce go well together.
37:42Persimmons are plump and rich in flavor.
37:45Persimmons are plump and rich in flavor.
37:49Kaki Okonomiyaki
37:52I think you can't make it without persimmons.
37:55I'm happy to be able to eat Okonomiyaki.
38:01It's not mixed with flour.
38:03Persimmons are persimmons and Okonomiyaki is Okonomiyaki.
38:07If you eat them together, it's really delicious.
38:11If you eat Okonomiyaki with a sauce and a lot of soup stock,
38:16I thought the flavor of persimmons would disappear.
38:19However, the rich flavor of persimmons came out.
38:23It goes well with the sauce.
38:26I would like to visit here again if I have a chance.
38:30There are a lot of persimmons in 150g.
38:34I was very satisfied.
38:40In Minatoya, persimmons are usually 100g.
38:44This is 150g, which is 1.5 times.
38:47It's a very luxurious menu.
38:53In Okayama, persimmon Okonomiyaki is very famous.
38:57In Akoshi, Okonomiyaki was originally made with persimmons.
39:02It didn't come from Okayama.
39:06In Minatoya, they put a lot of local leeks.
39:11It's not a sauce.
39:13It's a persimmon leek Okonomiyaki seasoned with a special soy sauce.
39:20It's lighter than the sauce.
39:23There are many fans of this dish.
39:28Goto-uchi Konamon, which is famous in Akoshi.
39:32Persimmon Okonomiyaki.
39:35You can eat it not only in winter, but also all year round.
39:38Please come and try it.
39:43There are many more Goto-uchi Konamon in Nago prefecture.
39:46Next, we'll go to Himeji.
39:52What is the local Konamon that people in Himeji know?
39:56Champon in Himeji?
39:59It's Kazuchan Champon.
40:01Isn't it ramen?
40:03It's Champon.
40:05Champon Yaki Yaki.
40:07It's different.
40:10It's like Yakisoba.
40:12There are many kinds of food.
40:14Kazuchan Champon is the best.
40:16Champon is a mix of soba-yaki.
40:19It's common in Banshu region.
40:22It's a soul food for local people.
40:27What kind of Konamon is Champon Yaki, which people in Himeji love?
40:35Thank you for waiting.
40:37This is Champon Yaki in Himeji.
40:40It looks delicious.
40:42This is Himeji Champon Yaki.
40:45It's a mix of yakisoba and yaki-udon.
40:50This shop, Kazuchan, has been in business for 27 years.
40:58Himeji Champon Yaki, which is made by Hyakuta,
41:03is not only a mix of yakisoba and yaki-udon,
41:08but also a mix of konnyaku, potato, and suji.
41:18It's a little different from Himeji.
41:20So, people in Himeji take good care of it.
41:22It's Champon, too.
41:26She uses oden as an ingredient.
41:30When I came to Monogokoro, I had such food.
41:34So, I think it's my mother's influence.
41:36I'd like to teach everyone the taste I've been eating for a long time.
41:41Hyakuta's oden is full of particularity.
41:45It's a mix of suji, black beef,
41:50and konnyaku, which has a different texture,
41:55and potato.
41:59It's been cooked for an hour and a half with soy sauce and sugar.
42:03It's a homemade oden.
42:07And this oden is grilled with udon and soba.
42:15It's seasoned with Koichi's original blend sauce.
42:21And if you add suji and konnyaku again, it's done.
42:29The chewy texture of udon and the rich taste of yakisoba
42:33and the soft texture of oden are combined to create an exquisite texture.
42:40The richness of oden and sauce creates a sweet, spicy, and rich taste.
42:45Once you eat it, you can't forget it.
42:47It's the pride of Himeji citizens.
42:53The combination of soba, oden, and yakisoba is perfect.
43:02It's delicious.
43:04The sweetness of suji and the crispness of konnyaku go well with the sauce.
43:10I was surprised because I didn't think of it.
43:14It's delicious.
43:16It's really good.
43:18It's really good.
43:22Himeji Champon Yaki is run by Himeji citizens of all ages, from the elderly to children.
43:34I want to be more active.
43:36I used to be very active, but I want to spread Himeji Champon Yaki more for Himeji.
43:46Himeji Champon Yaki is loved by the locals.
43:50It's worth eating when you visit Himeji.
43:56There's more to eat.
44:00Let's eat more from Himeji.
44:07I've been eating this since I was in junior high school.
44:12It's famous.
44:14I think it's a representative dish.
44:18It's a little different from Okonomiyaki.
44:22It's a little different from Okonomiyaki.
44:27It's delicious.
44:29It's my first time eating it, so it's really good.
44:32It's really good.
44:34This is also Neri-yaki.
44:37What kind of powder is Neri-yaki, which is popular not only among Himeji citizens?
44:45Thank you for waiting.
44:47This is Neri-yaki.
44:49It looks delicious.
44:53This is Neri-yaki.
44:56It looks like Okonomiyaki, but it's soft inside.
45:02It's a popular dish in Himeji.
45:07A popular shop that offers Neri-yaki has opened a Okonomiyaki shop two years ago.
45:13It's a powder shop, Kasage.
45:18The owner, Kozuki, is working with his wife.
45:24The history of Neri-yaki is old.
45:27It looks delicious.
45:29It was our dream to make Okonomiyaki.
45:33My cousin used to make Neri-yaki.
45:39He has a master.
45:41He opened a shop in Kansai.
45:44He inherited the recipe of Neri-yaki.
45:46He is the third generation of Neri-yaki.
45:50The dough of Neri-yaki is made by aging flour and konbu broth overnight.
45:58The ingredients are pork and cabbage.
46:01He adds bonito powder and tenkatsu.
46:05He bakes it on an iron plate.
46:09He adds bonito-based fish broth to the dough.
46:15He pours the broth into the dough.
46:18This is the history of Neri-yaki.
46:23It looks like Monjayaki.
46:27He bakes the dough.
46:33He puts the dough on the surface for 10 minutes.
46:39He rolls the dough like a rolled omelet.
46:45He mixes sweet and sour sauce with tomatoes.
46:50He adds green laver and homemade mayonnaise.
46:56It's crispy on the outside and soft on the inside.
47:03It has the flavor of sushi.
47:05It has a rich sauce and mayonnaise.
47:08It's a new kind of Konamon.
47:16I came here yesterday.
47:18It was delicious.
47:20I came here today.
47:22It's a new kind of Konamon.
47:24It's very delicious.
47:26I'll introduce it to you in Kanto.
47:28It's between Monjayaki and Okonomiyaki.
47:32It's just right.
47:34I'm addicted to it.
47:36I eat it about five times a month.
47:41I love the texture and the taste.
47:45I don't eat it anymore after I finish eating it.
47:48He has been in business for two years.
47:50He is addicted to Neri-yaki.
47:55If my dream comes true, I want to spread it all over the country.
48:01I want foreign customers to eat it.
48:08Neri-yaki is a new kind of Konamon.
48:13It's worth eating.
48:19I want to eat it.
48:22There are a lot of things I don't know.
48:25There are a lot of things I don't know.
48:27Neri-yaki is a new kind of Konamon.
48:31Tom Brown, what do you think?
48:33It looked hot.
48:35It looked delicious.
48:38What's wrong?
48:40I'm sorry.
48:42You didn't have a serious comment.
48:44I'm tired.
48:49What do you mean tired?
48:51We talk about different things.
48:56We talk about four things.
48:59I talk about three things.
49:01But the most talkative person is Mr. Imori.
49:05He talks a lot.
49:07He talks a lot.
49:09I'm not talking.
49:11Do you know how I feel when I'm on the bullet train?
49:15I've had this happen to me dozens of times.
49:18I'm like,
49:19I wonder if that's what I should have done today.