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00:00Thank you very much, I'll take my leave now.
00:06Phew, I somehow made it in time for the delivery.
00:10But I'm glad that the clock was happy.
00:16Well, next is the Shinkoi next door.
00:21Come to think of it, I think this is the place.
00:25Oh, there it is.
00:31I'm glad.
00:34It's still going on.
00:39I'll come again.
00:45I'll come again.
00:49I'll come again.
00:52I'll come again.
00:58Ah, I wanted to eat Jagattoro.
01:02Fish soup was good, too.
01:06But that was spicy.
01:16When you are not trapped in time or society, but satisfied with happiness,
01:20you will become independent and free.
01:26The act of eating without being disturbed by anyone or being careful.
01:32This is the best healing that modern people have been given equally.
01:50I thought it was because it was the next station, but it wasn't a walking distance.
02:21There it is.
02:46Excuse me, I'm Inogashira.
02:50Are you Mr. Inogashira? I'm Takeda.
02:53I'm sorry, but please wait a little longer.
02:56I'm on the 7th floor.
03:00Please put your shoes in the lower box over there.
03:04I'll lend you my shoes later.
03:07Lend?
03:20I'm sorry to keep you waiting.
03:23I don't want to compromise with the training menu I've decided on.
03:27I think it's great.
03:30That posture and muscles.
03:42For example, I thought there was no interior to decorate around here.
03:47Around here?
03:48I thought it would be nice to decorate something that would allow the members to continue training comfortably.
03:59I see.
04:01I'll think about it.
04:04Excuse me.
04:08Excuse me.
04:19Would you like to try something?
04:23No, I'm fine.
04:25How about that?
04:27I can't run.
04:29Just walking is enough.
04:31Walking is a great aerobic exercise.
04:33I've already walked enough.
04:36Here you go.
04:38I'll leave this here.
04:40Excuse me for the jacket.
04:42Please go up there.
04:44Here?
04:46If you walk for 20 minutes a day, you can burn fat.
04:50Then I'll move.
04:52Let's do our best.
04:55Let's shake our arms.
04:57Raise your knees.
04:59One, two, three.
05:03Excuse me for a moment.
05:09I didn't expect to walk again.
05:15What's this?
05:24Mr. Takeda, what's that?
05:26It's protein.
05:28The golden time is within 30 minutes after training.
05:33Well then, thank you for your time.
05:41Mr. Inogashira.
05:43Don't slack off.
05:46I'll speed up.
05:48Okay.
05:50One, two, one, two.
05:52Good.
05:57Let's do our best.
05:59That's right.
06:01Let's do our best.
06:06In the end, he made me walk for 20 minutes.
06:10I walked a lot today.
06:12I'm hungry because I burned too much.
06:25Okay, let's find a restaurant.
06:30Left, right, front or back?
06:34Is it back?
06:42There is a treasure in this alley.
06:53Is the can out of order?
06:58No, it's perfect.
07:04That's Thai food.
07:10Hinabe?
07:22This kanji table is no longer in Japan.
07:27For some reason, Moeo Dragon came to my mind.
07:30It's the perfect time.
07:34In this hot season, I dare to eat Hinabe.
07:41It's good.
07:43Okay, let's sweat a little more.
07:50Well then, thank you for your time.
07:55Fried rice looks delicious.
07:57What?
07:58This is a lonely car.
08:12Temperature.
08:15Xiao Tai.
08:19I'd like a can.
08:24This is it.
08:34Please have a seat.
08:52Are you alone?
08:56Yes.
08:58The second dish.
09:00Okay.
09:02Braised chicken with pickled pepper.
09:04Braised chicken with pickled pepper.
09:06And hot pot.
09:08Is it a pretty deep restaurant?
09:15The feature of Kishu cuisine is the umami of fermentation.
09:22The feature of Kishu cuisine is the umami of fermentation.
09:30And a wide range of peppers.
09:37Zao la jiao.
09:40A seasoning that grinds raw peppers and ferments them with garlic and ginger.
09:47This much with just peppers?
09:50Zao la yu.
09:55A whole fish.
10:11Fermented Chinese yam and mizunatto.
10:15Mizunatto?
10:16Mizunatto?
10:19I'm San Shumori, a waitress in Kishu.
10:24I'm not good at saying waitress.
10:28Half size?
10:33A mystery?
10:36Even if the restaurant tells me it's a mystery...
10:38What is it?
10:42A star-shaped natto hot pot.
10:45I see a lot of natto.
10:51Here comes the hot pot.
10:54A star-shaped natto hot pot.
10:57Natto here, too.
10:59Two servings?
11:01I'm worried.
11:05What's that?
11:09Excuse me.
11:11Yes?
11:16Is that hot pot for one person?
11:20Yes, it is.
11:24I see.
11:26Then, I'll have a star-shaped natto hot pot for one person.
11:34One serving?
11:35I'm sure it's right.
11:39And...
11:42I'll have a half size of San Shumori, a waitress in Kishu.
11:48I'll have a half size of Sanyang, a waitress in Yangban.
11:51And...
11:53I'll have a Kishu home-style hot pot with deep-fried tofu.
11:58I'll have a Kishu home-style hot pot with deep-fried tofu.
12:01And rice.
12:03Rice.
12:05And oolong tea?
12:07Oolong tea.
12:10That's all.
12:12Yes, sir.
12:16I'm sweating before eating.
12:20Oh, this way.
12:22I'll have a half size of San Shumori, a waitress in Kishu.
12:35Here it is.
12:37The mysterious San Shumori.
12:44No, it's a four-shumori.
12:47It's on the house.
12:52I'll have a Kishu home-style hot pot with deep-fried tofu.
13:18Oh, it's a rakkyo.
13:22It's not too spicy.
13:26No, it's spicy.
13:29But it's good.
13:31Rakkyo and natto go well together.
13:46Oh, the meat is smoked?
13:54Oh, it's spicy.
13:57But it's good.
14:01What is this?
14:03It looks like dried daikon.
14:06It's mysterious.
14:26It's mysteriously warm.
14:28It might be the mother taste of Kishu.
14:39I feel like I had this for lunch.
14:59Wow, it's spicy.
15:02The service is spicy.
15:05But it's good.
15:22What is this?
15:28Excuse me.
15:30Could I have the rice first?
15:33Sure.
15:59Oh, it's good.
16:02It's spicy and good.
16:04The rice is helpful.
16:06I'm sweating already.
16:16I can see that the quality of the spiciness is different.
16:21But it's still spicy.
16:29Yeah.
16:32I'll put all of them on the rice.
16:44Oh, it's not good.
16:46I'll ask for help.
16:53Excuse me.
16:59It's good.
17:10It's Chawanmushi.
17:12Excuse me.
17:18Oh, this is Otaku Hoikoro in Kishu.
17:28Otaku Hoikoro
17:43I like this a lot.
17:46It's good.
17:52The deep-fried tofu is wonderful.
18:17The rice goes well with the fried pork.
18:20It's the best.
18:28I can't help being excited about this kind of taste.
18:43Excuse me.
18:46Excuse me.
18:53Excuse me.
19:06There is natto in the sauce.
19:10Do you put this meat in the pot?
19:13Yes.
19:14In Kishu, you can enjoy the meat first.
19:18You can put all of them in.
19:20You can eat the meat as it is.
19:23As it is?
19:24Yes.
19:31As it is?
19:44As it is?
19:52I see.
20:14It's hot.
20:44I see.
20:53I see.
20:59Excuse me. Can I have some more rice?
21:01Sure.
21:06Natto soup at once.
21:10I love it.
21:14Natto soup at once.
21:34It's hot.
21:36It's spicy.
21:39But, it's good.
21:40It's good.
21:44It's good.
21:49It's different from the spiciness of Shisen.
21:55The point of this dish is fermentation.
21:58I don't know, but it's good.
22:11Excuse me.
22:13Can I have some water?
22:34Excuse me.
22:36It's on the house.
22:39Thank you very much.
22:40Thank you very much.
22:58Oh, soy milk.
23:00This is nice.
23:02It's perfect for the heat in my mouth.
23:06It's good.
23:07It's good.
23:09It's the best I've had in the last trip.
23:11I agree.
23:12I think it's delicious.
23:13It's good.
23:15It's good.
23:16It's good.
23:17It's good.
23:18It's good.
23:19It's good.
23:20It's good.
23:21It's good.
23:22It's good.
23:38This sauce is addictive.
23:58I'm sorry.
24:13Yes.
24:17What would you like to add to the sauce?
24:24Lamb is popular with the locals.
24:29Lamb?
24:30Yes, that's right.
24:31Lamb?
24:33It's lamb.
24:35Then I'll have that.
24:37Thank you very much.
24:54Lamb with natto is delicious.
25:23It's spicy.
25:30But I'm getting used to it.
25:33That's why it's called HINABE.
25:35Moeo Dragon.
25:46Kishu style natto rice with lamb.
26:02Kishu cuisine was born in a mountainous area of 1,000 meters above sea level.
26:07But the mystery of love for natto.
26:17Maybe the wisdom of 4,000 years in China is gently fermenting.
26:41I'm sweating.
26:43I'm very satisfied.
27:03Thank you for the meal.
27:08Thank you very much.
27:17Kishu.
27:19I'll look it up when I get home.
27:22It was a good restaurant.
27:26I'll put in something sweet and go back.
27:32My stomach is burning, so I have to digest it.
27:43After the commercial, flat KUSUMI.
27:47Flat KUSUMI
27:50KUSUMI MASAYUKI's visit to the restaurant.
27:54Flat KUSUMI.
27:58Kishu HINABE.
28:04I've never heard of Kishu cuisine.
28:08I don't know anything about it.
28:15There are many menus with difficult names.
28:18What did KUSUMI order?
28:21Pickled rakkyo and suitochi.
28:26The first dish is a mixture of fermented rakkyo and water natto.
28:32It's my first time.
28:39It's spicy.
28:41It's very spicy, but it's delicious.
28:44There's a little bit of natto in it, so it's a little thick in my mouth.
28:48But I'll eat it later.
28:51Here's the second dish.
28:54It's a stir-fried potato salad.
28:57This is interesting.
29:02There's pickles in it.
29:05It's made of lactobacillus.
29:16It's delicious, but it's also spicy.
29:18It's like mashed potatoes.
29:21This is a local dish.
29:23We used to eat this after school when we were kids.
29:29It's a nostalgic dish.
29:31The next dish is what KUSUMI has been waiting for.
29:34It looks delicious.
29:44It smells good.
29:46It's a fried rice.
29:48The natto has a good texture.
29:52It's good to eat with this.
30:03It's delicious.
30:05It's like beer.
30:10KISHU HINABE, where you can enjoy local KISHU dishes.
30:13Please check the program's website for details.
30:17Next time, we'll eat a lonely dish.
30:19Takasaki City, Gunma Prefecture's Omusubi and Ayu Shioyaki.
30:23Look forward to it.