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00:00This time's Raw Egg Joy
00:18Stones' Taiga Kyomoto makes his first appearance on the show
00:21An exclusive interview version of the program that can only be heard here
00:27And they're just as good as the Stones
00:31These guys were hot too
00:33Hello, I'm behind the members.
00:37I was dressed like this.
00:40Because my partner is missing
00:43Hurry up, Marty!
00:46The future will change, so hurry up
00:50Hurry up, lunch will be over soon
00:53A deep dive into the charms of Sign's truly delicious local Chinese restaurant
00:58Local Chinese cuisine as a legacy of work that should be passed on to the future
01:02With the genius Dr. Yamaguchi, who has incredible passion
01:06His partner Ushio is forced to take part in this reckless challenge.
01:10I want to leave a legacy for the next generation.
01:13Exploring local Chinese cuisine
01:15Gourmet to Travel
01:17Why is there an homage to Back to the Future in the year 2026?
01:23Do it with National Treasure or Zootopia.
01:25Marty, it's been a while
01:27It's not even been a long time
01:29No, it's been a while
01:30Isn't it too early for the second installment?
01:32Apparently the number of views on TVer was really good.
01:35Seriously?
01:36ah
01:36Somehow, Raw Egg Doctor is the third in all broadcasts of 2025.
01:41Oh seriously?
01:42It's the third one.
01:42Is it the power of the members or the power of China? The power of the members, no, it's probably China. I mean, have you ever seen Back to the Future? If not, don't do this. Now, Marty, let's jump to the next era.
02:01Back to the Chinese Art 2
02:13Let's start with the incredibly popular Chinese food that Unnan City is proud of.
02:21The restaurant that came to us was Chinese Sichuan cuisine.
02:25Donshu
02:26The queue is endless
02:28Yunnan's proud standard of authentic Chinese cuisine
02:31Donshu Hosoki, Representative
02:34actually
02:35I trained at Chen's shop when I was young.
02:39Mr. Chen
02:40Mr. Kenichi Chen
02:41Mr. Kenichi Chen
02:42That's what it is.
02:44It's Iron Chef, isn't it?
02:46That's right, that's right
02:46Mr. Hosoki's career
02:48It is the leading figure in Sichuan cuisine
02:52Known as the Iron Chef of China
02:54He was a student of Chen Kenichi.
02:56The skills he honed at Sichuan Restaurant, where Mr. Chen was the owner,
03:01With a passion for cooking that is hard to find
03:03He reigns as Shimane's leading Chinese chef.
03:07What kind of person was he?
03:08Fun person
03:09Fun person
03:10Fun person
03:11Are you a bright person?
03:12Friendly feeling
03:13We also went to karaoke together
03:15Did you drink karaoke?
03:16I love karaoke
03:18What were you singing?
03:19No, that's what I thought too.
03:20What should I sing?
03:21She sang songs by Morning Musume and others.
03:24Morning Musume won't sing
03:27First of all, a delicious dish made with Shimane Wagyu beef.
03:39This makes me hungry
03:44Wow
03:46Wow
03:47It's delicious
03:50Tender meat
03:52good
03:53The meat is really delicious
03:55good
03:56It goes really well with green peppers.
03:59It's delicious
04:00Chinger of the Future
04:04What's going on?
04:05The future
04:06Are we from the past?
04:09What was the concept?
04:10I don't know about that
04:12Does anyone know?
04:15What?
04:16What is this?
04:18Well, this is burnt seafood.
04:20Seafood burnt rice?
04:22Burnt rice?
04:23Wow
04:25Wow
04:26What's that sound?
04:27Wow
04:29interesting
04:30Huh?
04:31looks delicious
04:35It's delicious
04:37Wow
04:38delicious
04:39super seafood
04:41super seafood
04:42It's so delicious
04:44Yummy
04:46The texture is also interesting
04:48Because the fragrance remains
04:50The seafood flavor is amazing! It's delicious! What's your signature dish?
05:01There's a numbing chimmabo tofu with the flavor of Japanese pepper,
05:04Chinmabo tofu
05:05Chinmabo tofu
05:06What exactly is Chef Hosoki's Chinmabo Tofu?
05:11First, garlic
05:13Doubanjiang
05:15and
05:16Chinese hot pot is good
05:18hey
05:19And now something else has come in
05:21That's a secret.
05:22secret
05:23A secret one?
05:24It contains a secret black liquid.
05:26It's delicious
05:28Slowly simmered fragrant minced meat
05:31It already looks delicious
05:32chicken stock
05:34Add the tofu
05:36Mapo tofu is made in no time by the skilled hands of a chef
05:39Wow, amazing!
05:41Fire
05:43Just when I thought it was finished, I sprinkled some Sichuan pepper on top.
05:48Is it different?
05:49Are you still going to do anything else?
05:51Toppings and finishing touches
05:53This is chili pepper
05:55chili peppers
05:56I started heating the chili peppers with homemade chili oil.
06:00I love chili oil
06:01Wow wow wow
06:02Isn't it really spicy?
06:04To finish this off
06:07I'll call
06:09Awesome!
06:10It says Ju
06:12The smell is spicy
06:14The smell is spicy
06:15It catches your eye
06:16This completes the sumaboo.
06:18Wow
06:19Yay!
06:20Awesome!
06:21The spiciness of homemade chili oil
06:23The aroma and tingling sensation of Japanese pepper
06:25The ultimate mapo tofu, with everything carefully calculated
06:29What does it taste like?
06:34Wow, delicious!
06:36Wow
06:38Delicious
06:40Wow
06:42good
06:43good
06:44Deliciousness comes first
06:45Wow
06:46But the pain comes later
06:47But this
06:48You can do it as much as you want
06:49It just won't stop.
06:51The spiciness of the sansho pepper lingers underneath.
06:54It's addictive.
06:55this
06:56Looks delicious
06:57Even the doctor couldn't believe his ultimate mapo tofu
07:00Uma Tea
07:02If I had to say, it would probably be me
07:04Because I'm Marty
07:06This is delicious tea
07:09Will Dongshu be able to transcend time?
07:12What do you think?
07:14Measurement completed
07:15yes
07:16Donshu's authentic natural cuisine has a repeat rate of 99.9%
07:22This will definitely continue in the future
07:25You're being laughed at.
07:27The first arm, of course.
07:29We were able to enjoy the best authentic Chinese cuisine, from the selection of ingredients to the playful touch.
07:51Well then I'll stay.
07:55Good evening.
07:59I want to see, I want to know, I want to try raw eggs
08:01Jai!
08:02We'll be broadcasting live again tonight.
08:04The Chinese food was piping hot though.
08:07Meanwhile, it's getting cold outside.
08:10That's right. There are some areas where heavy snow warnings have been issued.
08:13Please be careful how you move after this.
08:15And today we have announcer Rika Fujima in the studio.
08:18thank you.
08:50I think we'll be able to deliver it all to you today.
08:52I'm looking forward to it.
08:53And on "3rd Place Amazing TV," Director Nishigori delved deeper into the third place sake.
08:59Now, here is the continuation of the feature.
09:03After this, two of our members continued to investigate the third place, a delicious local Chinese restaurant.
09:08I'm also looking forward to it because it seems they'll be visiting my favorite shop in my hometown of Kurae City, which I've been going to since I was a child.
09:15Now, VTR Back to the Chuka
09:20Here you go!
09:23So now we have come to the next era.
09:28The doctor is gone again. He'll be gone soon.
09:33That's enough. Let's continue.
09:35The sign is a Chuka. Inside is a food amusement park?
09:40We've arrived at a Chinese restaurant that has been in business for 40 years. We're a Chinese restaurant, but we're going to start investigating yakiniku right away. Welcome, please come in. What is this? They sell some kind of snacks. I heard they used to run a convenience store. Convenience store, convenience store. Is that right?
10:06Since the restaurant first opened, the owners have been doing whatever it takes to make their customers happy, and originally they ran a convenience store as well as a Chinese restaurant, and remnants of this can still be seen throughout the restaurant.
10:25Well, my partner, Dr. Yamaguchi, wasn't there for a moment.
10:30Here.
10:31Here.
10:32Is that so?
10:33It's finally here.
10:34It's finally here.
10:35If you go further inside the store.
10:37Yes, Mr. Okuda came.
10:39In the evenings, the restaurant is open not only as a Chinese restaurant but also as a yakiniku restaurant.
10:51It's a Chinese restaurant where you can enjoy authentic yakiniku, including Tottori-wari.
10:58The meat is really delicious.
11:01delicious.
11:02Yeah.
11:03However, at this point, Ushio realizes something important.
11:07The corner is broken.
11:09I don't eat Chinese food.
11:11Chinese?
11:12Because I'm eating a little.
11:14I don't want to ruin the inedible section so I'm here to eat Chinese food, so are you that serious?
11:32Furthermore, the secret of the cannon did not end with just the convenience store and the yakiniku. Hey, Marty, what should we eat? It seems like it. The table is covered with menus.
11:47There are so many different types.
11:51What's this?
11:52About four types.
11:53Another secret about the cannon.
11:59That's an overwhelming amount of menu items.
12:03Even if you go once every three days, it will take more than a year to cover the entire Kiyohama coast.
12:08Of course, classic Chinese food.
12:10From fried chicken, teriyaki yellowtail collar, to fried shrimp.
12:16A Chinese restaurant where you can eat anything you want, a favorite of Yonasushi.
12:22The daily set meal on a certain day.
12:25So it's a Chinese connection.
12:28restaurant.
12:29There are also fried eel and fried oysters.
12:32Yes, it's normal.
12:33It's Western food, you could say.
13:05One in 40 people is heavy.
13:08That's amazing.
13:11This rival ramen costs 2,500 yen.
13:14There's a slight price difference.
13:16This is amazing.
13:18It comes with five pieces of fried chicken, four slices of pork, and large shrimp tempura on top of the ramen.
13:27This is the dish that every citizen wants to try at least once. But how did the menu expand to include so many items?
13:45I'm a bad golfer, but I started playing, and then my children started following me.When they were in the second year of junior high school, they won the Tottori Championship, won the China Arman, and participated in the Japan Arman, making it to the top 16.
14:07Hiroshi Kusase.
14:10His son, Hiroshi, is a former professional golfer.
14:14He says that the inspiration for developing the wide variety of menu items came from traveling all over the country with his son on golf trips and trying out delicious restaurants at every stop.
14:25So I decided to take inspiration from what I had eaten at other restaurants.
14:30At that store, you don't know why they make it.
14:36This is delicious, chief, but why do you make it?
14:41Are you listening? Each of you here.
14:44that's right.
14:45As I drank, I was able to make things like this one after another.
14:49130 one after another.
14:51How many places do you have to visit before you end up with this menu?
14:53I'm definitely going to Hokkaido.
14:55What will the two order from the menu of over 130 items?
16:03Looks delicious.
16:10Hmm.
16:12Delicious.
16:14Oh no.
16:15Delicious.
16:17Skee.
16:18Skee.
16:19Skee.
16:20This is delicious.
16:25Wow.
16:26delicious.
16:29delicious.
16:30I think it would definitely suit Komi.
16:32delicious.
16:34The temperature is rising.
16:36Your body.
16:37It's fine, but also the liver, Wagyu beef liver doesn't have that strong liver smell, so it's easy to eat.
16:44surely
16:45No odor
16:46No odor
16:46No liver smell
16:47is
16:48Is it okay to refer to the rice drying method?
16:51Are you still eating?
16:53Under 40
16:54I became Solo-san
16:56From the usual country
16:56Can Chinese Restaurant Taiho transcend time?
17:00So
17:01Measurement completed
17:03The quality of this food
17:05And the chef's personality and the overwhelming variety of dishes means a 99.9% repeat rate. Daiho will continue to exist in the future, no doubt about it. Thank you, thank you. When you wake up, you can eat anything. That's right, you don't have to think about what restaurant to go to. Let's go to Daiho. Just go to Daiho.
17:30Next up is a hidden gem run by a beloved couple in Kurayoshi. It's a 2-minute walk from Kurayoshi Station. Founded 12 years ago, it's a popular restaurant in Kurayoshi where you can enjoy authentic Chinese cuisine.
18:00Mr. Kim was formerly a head chef at a three-star restaurant in China. He came to Japan with his family from Fuxing City, Fujian Province, China in 2002. His dishes, such as Fuxing-style wontons and stir-fried squid and shrimp with seasonal vegetables, are the tastes of his hometown.
18:23It's cold, so this is a little spicy. Eat it and warm up.
18:28Dandan noodles with homemade chili oil
18:32Sweet and sour pork with large cut vegetables and deep fried pork coated in batter, mixed well with rich black vinegar.
18:48It looks so chewy! Wow, beef loin oyster sauce teppanyaki is also very popular.
19:07It's mapo tofu. It's the most popular mapo tofu at Victory Store. I ordered it right away. Wow, it's so tasty and cheap!
19:30It's cold today, so I serve the finished mapo tofu in a clay pot and reheat it at the perfect temperature to enjoy the best flavor. The spices from the Kinsanryu sansho pepper work well, and the flavor is well-balanced and delicious.
19:56One day, before the store even opened, Kim was stirring the wok. Gyokurin says that starting the day like this and eating the breakfast Kim makes is his daily routine.
20:25It's simple but it looks delicious
20:29Then
20:33Videophone
20:37Videophone
20:49Bride's mother
20:51Before the two of them started working, the mother of the beauty, Gyokurin, called.
21:03A sofa maybe?
21:05I'm sorry, my mom keeps saying it, stop talking
21:09What a story
21:11That never happened.
21:13Yeah
21:14Yeah
21:15Yeah
21:16Yeah
21:17Yeah
21:18Yeah
21:19Yeah
21:20Yeah
21:21Yeah
21:22Yeah
21:23Yeah
21:24Yeah
21:25Yeah
21:26Business opening
21:28However, it was snowing on this day.
21:32Snowflakes
21:33I can hardly see any customers.
21:35Gyokurin-san also looked out anxiously.
21:41A reservation for a course meal for seven people has been made and preparations are underway.
22:07Congratulations to you both
22:15I'm busy, but I have to say hello. Thank you for your help.
22:19What will be served first in our proud course meal?
22:23Looks delicious
22:24Wow, beautiful!
22:27Wow, absolutely delicious
22:30The shrimp is large
22:35Wow
22:37It's Kudachi
22:39Haa
22:41delicious
22:42yes
22:43yes
22:43Croatia smuta
22:45yes
22:45Sumukki
22:46Just the two of them bring out their signature dishes one after another
22:50No, I'm very busy
22:51The lunchtime hours, which were a concern due to the snow, quickly filled up.
22:55It's a snowy day like this
22:56The course meal continues
22:59Lightly fried rice with mixed vegetables
23:03This is also delicious
23:04yes
23:06Mapo tofu
23:07Wow, amazing!
23:09This is definitely true
23:11yes
23:11Mapo tofu
23:14Current Treasured Sword
23:15Mapo tofu
23:17And even dessert
23:20All you can eat for a reasonable price
23:24What?
23:25Wow, cheap
23:30Yeah
23:30Yeah
23:32Yeah
23:34You have a great voice
23:35Daima
23:36Full course
23:37That's right
23:37I'll come again
23:41I'll come again
23:42I'll come again
23:44Wow
23:45Wow, it's been a while since I've wanted to go to the Shoryu store.
23:49Yeah
23:49shop
23:50Yes, I studied abroad in New York during that high school, and whenever I went back home, those two would always greet me with "Welcome back."
23:57I'm back!
23:59Warm and
23:59It feels like home already
24:00That Mapo Tofu
24:01What I ate
24:02Of course, I always ask for it.
24:04Yeah
24:05I went there because I wanted to eat
24:06That's right
24:07That bubbling sound is great.
24:08Hey, it's hot.
24:10How about the spiciness?
24:11No, it's not spicy, I've been eating it since I was in middle school, so even kids can eat it.
24:15Oh yeah
24:16Such
24:16It might be an easy challenge
24:18Let's eat
24:19And then, in the middle of the night, a cannon
24:22No, it's good
24:23Many types
24:24It's not just that Chinese food
24:26They have everything from yakiniku to set meals, so if you're hungry, just go there.
24:30It's fine if you go with your family, you won't have any problems and you won't have to fight.
24:32surely
24:33If you're unsure about something, go for the cannon.
24:37Yes.
24:37Let's go to the cannon now
24:38You can choose that without any hesitation
24:40So, here is this week's gift.
24:44Now, let's take a look at the Sanra Ramen from Donshu in Unnan City that I introduced today.
24:49We will also be giving away a homemade chili soup gift set to three lucky winners.
24:54The application keyword will be announced in the second half of the program.
24:57That concludes Back to China Part 2
25:01Next up is something that has been generating a lot of buzz since it was announced last week.
25:06Thank you for all the likes on Instagram
25:08I had a conversation with a certain guest in this studio.
25:12Please take a look
25:14The most important guest will be coming.
25:18Let's have him appear right away.
25:21please
25:22Excuse me
25:24Excuse me
25:25welcome
25:26Hello, it's nice to meet you, I'm Kyomoto Ohga.
25:29thank you
25:31So, once again, today's guest is Kyomoto Ohga from the Stones.
25:36I'm Kyomoto Ohga, please.
25:37thank you
25:38A hugely popular six-member male idol group
25:43One of the members, Kyomoto Ohga, came to the PSS studio.
25:50This time, Kyomoto-san will be signing autographs on the theme of his favorite things.
25:58Wow, wow, wow, amazing
26:04Aoyama-sensei is also scattered in various places.
26:07The drug that caused Conan to become small is also called Apotoxin 4869.
26:12You're so good at it.
26:13Sorry
26:13Please look forward to the rest after the commercial.
26:18I collected autographs of things that Kyomoto from the Stones loves.
26:26There are three in total
26:29The first one is here
26:31I love tomatoes
26:34That is a great answer.
26:35That was good.
26:36It has a role similar to that of pickles.
26:38For me it's almost every meal
26:40I always eat it when I eat at home
26:42It's a critical hit
26:44That's a lot of self-praise.
26:47Kyomoto loves tomatoes so much that he never misses a meal.
26:53We would like to introduce to you Nichinan Town's tomato juice.
26:57Extremely pure
26:58I'll enjoy having this
27:00What do you think?
27:03Wow, that's amazing.
27:07Ikinami
27:08I thought I'd stop after the first few bites.
27:12I said it when I noticed
27:14The roughness of the tomatoes is still there in a good way.
27:18It's super easy to drink in the morning too.
27:20It's refreshing even after a meal.
27:23I agree
27:24This is wonderful
27:24How about catering for the Stones tour?
27:26Surely this might be fun
27:29If there was a dressing room like that
27:31People of Donan Town
27:32Delicious tomato juice
27:35hold
27:36Oh, that's good, that's good
27:38Wouldn't it be strange if we could serve such guests?
27:40Mr. Kyomoto, gentleman
27:43Well then
27:44He was kind.
27:47We are gathering the House of Representatives
27:51Kyomoto-san's hobby is visiting shrines and temples.
27:55I even climbed Suitoku-san on location.
27:59I would like to recommend a program to Kyomoto.
28:02I had you look at the amulet and the House of Representatives.
28:05amazing
28:07You can get it at a Japanese shrine.
28:11Ebisu is enshrined here
28:13Business is booming
28:15It seems that there are also many people from the sales industry.
28:19That's right
28:20That's right
28:21Quite a lot of people are going there.
28:22Properly to the House of Representatives
28:24thank you
28:26November 18th, really?
28:30It was a very good run.
28:34thank you
28:34someday
28:38I want to sing the theme song for Conan
28:41It's more like a wish, or rather, something I've been hoping for for a long time.
28:45That's one of my big dreams
28:46There is something called a Detective Conan quiz.
28:49That is also in order from the third grade.
28:51Obtained up to level 1
28:53It's my favorite anime or manga.
28:56A sense of home
28:57The last time I came to Tottori, I wasn't able to go properly either.
29:00I haven't been able to go this time yet
29:02I think you should go.
29:04Instead, the program will pick out recommended goods.
29:08First, watermelon candy
29:10Watermelon candy
29:10Watermelon candy
29:11Watermelon is famous because it is unfamiliar.
29:13The national town is also famous for its watermelons.
29:15It's true, the package shows Conan eating watermelon.
29:18It's cute
29:19For travel companions
29:22surely
29:23The size is also good
29:24Recommended goods continued
29:29Only available at Aoyama Gousho Hometown Feeling
29:33A T-shirt with a print of the heroine, Ran Mouri.
29:35Can I look?
29:36There's a big boom behind me
29:39Ran Mouri's
29:40This is that
29:42do you understand
29:43of course
29:44From Kudo Shinichi
29:45Listening indirectly
29:47There was a meeting where Ran Mouri had to make a deduction.
29:50That was probably a famous line at the time.
29:51Kumangarre and Duncan
29:52No, I don't really get it.
29:54This is probably a scene that Mouri Ran fans will love.
29:58Finally, the culprit
30:00I'm saying this in my own words
30:02Conan is not just Kudo Shinichi
30:05Various characters speak various words
30:07He left behind some famous lines and quotes.
30:10it is
30:11It's hot
30:12Oh, I'm glad.
30:13The last recommended item is
30:17Kyomoto's favorite character is
30:22It's Haibara Ai-chan.
30:24Yes, I love it.
30:25That was good.
30:26I prepared an acrylic stand figure of Ai Haibara.
30:30This has 4869 in it.
30:33What number is this?
30:34Don't you understand?
30:36What do you think?
30:38I thought it was common sense in Japan
30:40Japanese common sense
30:41Kudo Shinichi admires Charlock Holmes
30:48The word 4869 appears in quite a few places.
30:51The drug that caused Conan to become small
30:54It's called Apotoxin 4869.
30:56You're very talkative.
30:57Sorry
30:58This is truly first class
31:00It feels like I'm grown up.
31:02The innocent side that he sometimes shows
31:06I usually give off a pretty cool vibe.
31:09There's a bit of innocence that only Conan can show.
31:12The character actually has a gap between his personality and his personality, so I was drawn to that.
31:16No, I'm a little overwhelmed.
31:17Is that true?
31:18yes
31:18I'm expecting something completely normal now
31:20You're predicting that
31:22But the tension is rising
31:23After all, there aren't many programs where people are asked in-depth questions about Conan.
31:26I see.
31:27I'm happy
31:27It's unique to Tottori Prefecture.
31:29That's true.
31:29Now, Kyomoto-san has an announcement for everyone.
31:34It's been six years since the Stones debuted.
31:37Along with that, I will be releasing a best album.
31:41Milestones is a best album
31:43Not just the singles up to now
31:45It was a song from my junior days.
31:47And then there were covers of songs by senior groups.
31:50We've packed the best in various ways.
31:53Also, even though it's a best-of version, it also contains a lot of new songs.
31:56Isn't that a good deal?
31:57That's right
31:58It was difficult to record
31:59It was difficult
32:00Since it's a best-of version, I thought there was almost no need to record it.
32:03I got quite a lot.
32:04So I think it's worth listening to, including that part.
32:09I'll be listening to Yamamoto's beautiful voice.
32:12thank you
32:13The album is out today, so be sure to check it out!
32:19It's really beautiful and the skin is so fine.
32:25It was fermented
32:26It's probably tomatoes
32:29We can also start
32:33Also, my love for Conan is incredible and unstoppable.
32:37Maybe next time, on location for Conan.
32:41It's a shame
32:43Now, after this, it's Sign Sugoi Zot TV
32:47Director Nishigori explores the appeal of sake
32:49All Japanese citizens
32:54No, the locals don't even notice
32:56There are many amazing stories about signs.
32:59From my experience of witnessing the differences between overseas audiences and Japanese audiences
33:11I would like to rediscover the greatness of signs from my own perspective and thoughts.
33:17For the past four weeks
33:35Yamanaka Shikanosuke Yukimori, a retainer of the Tenshi family
33:39We did a deep dive into Gassan Toda Castle
33:40Well, the theme we will be sending you for the next four weeks is
33:48It's alcohol
33:50First, let's delve into the history and mythology that traces the roots of sake.
33:56Yes, it's Hirata in my hometown, Hirata in Izumo.
34:02I am visiting Saka Shrine, also known as Matsuo Shrine, located in Hirata.
34:07This Matsuo Shrine, also known as Saka Shrine,
34:10It is famous locally as a capital city.
34:12Now I'm popular all over the country.
34:14People visit the shrine as it is the birthplace of sake.
34:18The current chief priest is the 67th.
34:23I personally believe that there is no doubt that it is the oldest sake shrine.
34:29Actually, in the last issue we featured, Yamanaka Shikanosuke Yukimori was amazing.
34:36I heard from the director of the history museum, Mr. Hirahara, that Shikanosuke's eldest son was actually a merchant at a sake brewery.
34:45Yamanaka Shikanosuke's son is Shinryoku, and that's Hiroshima, right?
34:53No, it's Itami City.
34:55Are you in Osaka or the Kansai region?
34:57Yes, I left it for the elderly person I know.
35:02He went to war and died because he wanted me to take care of his son.
35:07My son didn't become a samurai.
35:09It's still going on
35:10He went in the direction of high-end manufacturing and chose the path of a merchant.
35:13One day, when I scolded a servant, the servant got angry and
35:19They put the ashes in a bucket, making them unusable, and then they run away.
35:25However, it sank and sake was produced.
35:30This story is well known to everyone
35:32This sake tastes good.
35:35Dobroik Room is delicious
35:36So we started making this and selling it.
35:39What is it?
35:40It is a liquor store started by Shinryoku, the son of Shikanosuke Yamanaka.
35:48Well, that means sake was made at the brewery.
35:51Sake has been made.
35:53That's why Itami City is now a Japanese Heritage Site as the birthplace of sake.
35:59Then they took that sake to Edo.
36:03In Edo, the sake was sent down the river, so it was called "kudari sake."
36:07This is sake.
36:10I see, I'm a scrivener from Hirado, Unshu.
36:14The Saka Shrine in that Dobrok
36:17There is Sosaka Shrine
36:20That fact
36:21That's Dobrok
36:23So, if we say that Izumo is the birthplace of sake,
36:26That is the birthplace of sake
36:30What is it called that made such clear sake?
36:34The servants were just messing around.
36:36Harassing me
36:37I wanted to make it so that he could no longer use alcohol.
36:39However, when the sake was made, it was very delicious.
36:43So I took it to Edo and it sold really well.
36:44And it just keeps getting bigger and bigger.
36:47Now, let's start with the story of the origins of sake.
36:53From now on, I would like to delve deeper into the sake of Sanin.
36:59First, let's delve into the history and mythology that traces the roots of sake.
37:03Izumo is home to a shrine that is said to be the birthplace of sake.
37:08Saka Shrine
37:10It's in Hirata, my hometown, Izumo City.
37:15I arrived at Saka Shrine
37:17Well, it goes without saying that I know people I know.
37:21Saka Shrine
37:23It is also called Matsuo Shrine.
37:25The birthplace of sake
37:27Well, it's dobrok.
37:29It is said that this is the region where sake truly originated.
37:33This is a strange feeling
37:35First, there is a torii gate called Matsuo Shrine.
37:39So when you go through this torii gate,
37:44Saka Shrine
37:47Well, there is a novel.
37:49People in the past may have been familiar with Saka Shrine and called it "Matsuo-san, Matsuo-san."
37:55So there are a lot of different theories about this saying.
37:59It's definitely sake, and there's a sake shrine called Matsuo Shrine in the name, which is located all over the country.
38:05There's no doubt that this is a sacred place for alcohol.
38:10Go through the torii gate and climb up the steps to reach the worship hall.
38:18Here is my personal opinion about the name of Sakajinja Shrine.
38:38please
38:39According to one theory, cherry blossoms are the god of rice and rice in Japan.
38:45He is also known as the god of agriculture.
38:47In that sense
38:50The storehouse represents the abode of the gods.
38:53The three storehouses come together
38:55There is a theory that the names became Sa and Kurazakura.
38:58This means that Sa is the god of rice and rice.
39:02The fragrance is fragrant
39:04It smells just like rice.
39:07Isn't sake the root of the word sake?
39:10It's just a personal opinion
39:13Let's go talk to Guiji.
39:15We visited Guiji-san and heard about shrines and sake.
39:20Apparently there is a novel
39:23I've heard stories like that from a lot of different people.
39:26In the midst of Izumo Fudoki
39:28The gods gather on the banks of this river
39:31And a kitchen called Mikuriya
39:33Is it a shrine?
39:34It was built and sake was made there.
39:38And they drank for a long time.
39:41I believe that the name "myth" is true.
39:47It's called a myth and is classified as a myth.
39:50Well, after all, humans can't make alcohol.
39:55If you actually go to that sake brewery
39:57It's made by that liquor store owner at the time.
40:00In the end, it's a chemical reaction
40:02I agree
40:02This from space
40:04It's called power, or the power of the universe.
40:06In the sense that it can be made with powers beyond the reach of humans
40:10This is definitely God's
40:12I agree
40:14We also met on October 13th.
40:17The spiritual disaster victims are
40:18That trunk is made of soil blocks.
40:21Making blue and offering it to the gods
40:24I have been living by this belief since ancient times.
40:28Of course, I am the center of it all now.
40:31This is how we make trunks called soil blocks.
40:34That is quite difficult
40:36So this is really a combination of rice and water.
40:41Become a trunk
40:43In short, the production of alcohol is a truly mysterious process of fermentation.
40:46Fermentation and stuff like that.
40:48Nowadays we use the word "fermentation"
40:51So it was just a coincidence after all.
40:55I think it must be something divine.
40:58I often go to film festivals overseas.
41:03When asked where you come from
41:05No one would know if I said Izumo.
41:07Kabuki, Sumo and Sake
41:11When I say it's a fermented area,
41:13I can hear a roar of "Oh!"
41:16But these three are the origins of Japanese culture.
41:22After all, we adults need to be a little more careful.
41:25I have to say it in front of the kids.
41:27By doing so, we can unravel the local history once again.
41:30After all, we are proud of our hometown
41:33Having a lot of adults like that is what protects the community.
41:38I think it will play a major role in connecting the next generation.
41:41Other wines and beers don't have that kind of process.
41:46The key word here is that it uses the power of microorganisms.
41:49First, we looked at the history of when and how alcohol was produced, and where it was made.
41:57Next, let's take a closer look at this flavor.
42:00Look forward to the next episode of Sign Sugoiza TV
42:03The next episode of Namatama Joy will be on January 28th.
42:07I loved the feature so much that it turned out like this
42:09Sign News Spot
42:11French chef's Wagyu beef broth ramen
42:16Veteran bartender's spice curry
42:18Tottori Local VTuber Cafe
42:20We will be touring newly opened shops that have been created as a result of each person's passion.
42:26It's a concern, and there's quite a bit of snow falling in the Sanin region today, so let's take a look at what it's like now. This is Tottori Airport. You can see that there's a bit of snow piled up. Heavy snow warnings have been issued in various places in the Sanin region, so please be careful of how the snow falls from now on.
42:49It looks like it's going to be cold tonight, so what do you think about when it's cold? Hot Chinese food, I was drawn back, I could do it again and again, sure, would you like to watch it on Tver? That would be great, it starts at noon on Friday, so please be sure to check it out. Now, we'll announce the application keywords.
43:11This week's application keywords are:
43:30Eat the Chinese food in the town of Sign and Uber Tea!
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