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00:00I wanted a love like that, but it wasn't supposed to be like this
00:10Isn't that good?
00:12Naniwa Danshi Fujiwara Joichiro and the Rice Cooker Journey
00:15Surprising dishes using denkon
00:17Plus, real money for conveyor belt sushi
00:23What are some surprising ways local conveyor belt sushi restaurants increase sales?
00:26The person who makes it comes around
00:28A new economic variety show with a Nagase Lane booth that investigates money-related questions in a tidy manner to develop a sense of money.
01:12With the additional boost, the number of restaurants in Japan has grown to over 4,000, and the market size is expanding year by year, reaching a record high of 800 billion yen by 2025. So, let's take a quiz with Ren Nagase: How much does the average customer spend at a conveyor belt sushi restaurant?
01:31The correct answer is 1,940 yen. Men average 11.6 plates, and women 8.2 plates. Conveyor belt sushi is popular overseas, too. Sushiro operates 248 stores, mainly in Asia. The Shanghai Sushiro, which opened last month, has a huge queue, as you can see. Conveyor belt sushi is hugely popular not only in Japan but all over the world. Let's take a closer look at the reasons for its popularity, from a financial perspective.
02:00The conveyor belt sushi industry is currently on a roll, and here is a sales ranking of the Japanese food and beverage industry, and four of the top ten companies are in the conveyor belt sushi business. I used to go to conveyor belt sushi restaurants with my colleagues in between work, and we would go home to eat. Of course, Jeshiro goes to Jeshiro too.
02:58Genroku Sushi's founder, Shiraishi, opens Japan's first conveyor-belt sushi restaurant in Osaka. Here's a quiz for Kaito Takahashi: Shiraishi came up with the idea for conveyor-belt sushi after seeing a certain beverage factory. What was that beverage?
03:17It's something to drink.
03:21The correct answer is that he got the idea for sushi conveyor belts after seeing beer bottles moving down a conveyor belt at a beer factory. Conveyor belt sushi, which originated in Osaka, became famous nationwide in 1970. Let's quiz Jesse here.
03:40The reason behind the boom in conveyor belt sushi was an international event held in Japan. What was it? The opening of a conveyor belt sushi restaurant at the Osaka Expo made conveyor belt sushi instantly known nationwide.
04:10In 1974, four years after the 1970 Osaka Expo, Ishi no Seisakusho developed a sushi conveyor with an automatic tea dispenser, allowing customers to easily drink tea at their tables. In 1978, the patent for the sushi conveyor expired, and conveyor belt sushi chains began opening one after another, expanding nationwide. Today, there are more than 4,000 conveyor belt sushi restaurants nationwide. This development has been the number one seller for 14 consecutive years at each of the major conveyor belt sushi restaurants in the country.
04:40By the way, the most popular dish is made with carefully selected bigeye tuna weighing over 40kg, which has a rich tuna flavor, and sells 158,000 plates a day.
05:08Now let's quiz Aoi Wakana
05:11How much would it cost to build a Sushi Row restaurant, which requires a conveyor belt and various other facilities?
05:19So about 10 million.
05:21The correct answer is
05:22Now let's quiz Aoi Wakana
05:28How much would it cost to build a Sushi Row restaurant, which requires a conveyor belt and various other facilities?
05:35So about 10 million.
05:37The correct answer is
05:38I've bought over 150 million.
05:41The rotating lane costs tens of millions of yen
05:44The rice-making robot costs over 1 million yen
05:47The plates, which are needed in large quantities, are quite expensive at about 800 yen each.
05:52Conveyor belt sushi restaurants are more expensive to set up than regular restaurants, making it difficult for individuals to get into the business. Furthermore, the cost ratio of a typical restaurant chain is said to be around 30%, but Sushiro
06:07Some products have a difference of over 50%. The most popular item is tuna, so I think they have a good understanding of the process. Since they spend a lot of money on the ingredients, they use machines for the parts that don't affect the quality of the sushi. The reception and checkout are all done by hand. In addition to the regular rice robot, they have introduced machines specifically for thin rolls and gunkan rolls, and can produce over 3,600 pieces per hour.
06:36By introducing various machines, we are able to concentrate on the tasks that directly affect the deliciousness of the food. What's more, if you suddenly feel like eating cheesecake, you can eat anything, so I think that's one of the good things about conveyor belt sushi.
06:50In addition to sweets and side dishes like ramen, they also produce around 1,200 new products a year, including sushi with prosciutto and mozzarella cheese topped with basil oil, fried shrimp and avocado, and sushi with tamagoyaki rolled in rice and seaweed. But how on earth do they develop so many new menu items?
07:20Approximately 1,200 varieties have been developed privately, and about 300 of them are now on sale. By the way, Nagase, who previously worked part-time at Sushiro, came up with a novel new menu item: sea bream and salmon roe wrapped in beef ribs.
07:50Of the 10 sushi toppings shown here, 6 have actually been commercialized, but 4 are scrapped. I'm curious to see if you can identify the commercialized sushi toppings without being fooled by the scrapped ones.
08:20Octopus Wiener What was I thinking when I brought this out? I thought, "If this is available, I'll order tuna ohagi." It simply looks delicious and looks good. There are certainly many people who don't like spicy food. Uh huh huh. So, the tuna ohagi that I chose is a product that was actually sold. Was the tuna ohagi adopted or rejected?
08:50The different texture of the pickled radish is addictive, and the idea of ā€‹ā€‹wrapping the rice in the topping is interesting and inverted. Next up is Nagase's team. The omelet rice sushi they want to eat the most is something that children would easily pick up, but it's not usually wrapped. Is this wrong?
09:09I don't want octopus rice. Doesn't it seem like octopus rice is usually served in these situations?
09:18Yes, there is one option, one option, right? The president, the president, the thin pork bun is good, it's easy to eat, I want to eat it, it's innovative, it's true, so I wonder if it's delicious?
09:31This company is not cohesive at all. Should we quit? Make a decision, Ren. Make it something you are absolutely confident in. Now, on to taco rice. You said you had made a decision. Was taco rice sushi adopted? Or will it hold up? Will Takahashi's team get the answer right in a row?
09:57This turn of the century, the hardest thing to say is this, Takoyaki-style Inari. I also thought it was Takoyaki-style Inari, right? Probably. Okay, so you got it right. The actual product that was sold was Shari, and then Gari, and then Tako. This is wrapped in Inari, and it was commercialized at the summer festival fair.
10:23Next up is Nagase's team, who still don't have a correct answer.
10:30I thought the mackerel burger was good, but the presidents behind me were like, "Teacher, what do you think, President? President, will the magic of the pig really come out?" Well, let's go, let's go, let's go, without saying anything, President, I have to go, the president is free, this is just him running away because he wants to leave it to the young people, the president is free, so the president is free, then, omelet rice sushi, Hatsuko Kanetsu, omelet rice sushi, yes
10:32I thought the mackerel burger was good, but the presidents behind me were like, "Teacher, what do you think, President? President, will the pig magic come out?" Well, let's go, let's go, let's go, without saying anything, President, I have to go, the president is free, this is just him running away because he wants to leave it to the young people, the president is free, so the president is free, then, omelet rice sushi, Hatsuko Kanetsu, omelet rice sushi, omelet rice sushi, yes
10:56The person who picked it up ended up choosing omurice sushi. Guess whether the result was a winning or a losing sushi. Sushi Road Bon Quiz: Is the omurice sushi chosen by the Nagatsu team a winning or a losing sushi? You're right! It was chosen.
11:16The omelet is filled with seasoned minced meat and the sourness of the ketchup and rice creates an exquisite balance.
11:26Next up is Takahashi's team, a mackerel burger. They eat bread at a sushi restaurant. Oh, I wonder if there's something like that on the other side. Oh, I'm not sure about the other side, but it's definitely the Bhut Jolokia. Oh, this is definitely there. Jesse keeps joining in. I wonder if he doesn't really like the way the president over there does things. Are you planning on quitting our company? No, I'm not. Let's go. Shall we go? Let's go. Let's go. Did the Bhut Jolokia salmon cheese get approved?
11:56I'm thinking that this is too spicy and I won't be able to enjoy it.
12:38The texture of the minced pork and bamboo shoots is also distinctive.
12:45Well, there are two more ideas that have actually been commercialized, but there are quite a few unique series that have come out, so I'll go with something that looks simply delicious, and I think it would be better to leave it there. It's anpan, isn't it? It's a bit risky to go with something like octopus here, so as you said, was the Toroiba Ningiri adopted or scrapped?
13:123.5 menu. Prices may rise, so we postponed the product. I see. Next, can Nagase's team turn things around here?
14:23That's cool, that's cool. If you get it right it's a draw. What's the result of the octopus wrapped in sausage?
16:33The conveyor belt sushi restaurant is delicious. It's called Sushi Tora. It's a sushi restaurant in Kikuyo Town, Kumamoto Prefecture.
16:41In fact, in recent years, the first local conveyor belt sushi restaurant, Gatatchi, has become extremely popular. At Nemuro Hanamaru, which originated in Hokkaido and currently has three locations in the Kanto region, there are long queues of people waiting to get into the store, even though the restaurant is only an hour away from turning around.
16:56It's really delicious! The taste is different from regular conveyor belt sushi, so I'm just impressed. It's delicious! Hokkaido's recommended island sushi had a great taste. The reason for its popularity is the fresh seafood delivered almost daily from Hokkaido, such as Abashiri's fatty toro herring and salmon chanchanyaki nigiri, which is grilled salmon topped with miso in the style of Hokkaido's local dish chanchanchanyaki.
17:26So, what do you think this is, a part of a seafood that is a popular Hokkaido dish and that we all know well?
17:45The correct answer is octopus head. In the Kanto region, octopus legs are used for sushi, but in Hokkaido, it is customary to eat the head. The head has a stronger flavor than the legs and has a unique texture, making it very popular. Now, let's start the quick quiz.
18:15The second one is half price.
18:23Gift certificates that can be used in Hokkaido.
18:27If you eat 10 or more plates, you will receive a free plate.
18:34Is this the opposite strategy to that of recent major chains?
18:41Takai: There are very few products. It's easy, so there are no side dishes. Oh no. Shishi: There's no fish. There was plenty. What's the second tip, which is only helpful for first-time visitors? In a way, it's obvious. Yes, in a way, it's obvious. The person who makes it takes turns.
19:11Most of the time it's a touch panel, but we choose to hold the sushi in our hands.
19:39After midnight, most of the revolving sushi chains have switched to a style where you order on a touch panel rather than on a conveyor belt. However, Nemuro Hanamaru just keeps on sending sushi down the conveyor belt. It's sushi that you've never seen before, and the staff recommends it, so you can't help but eat it. By showing the actual sushi up close instead of just a photo on the touch panel, it piques your interest to try it.
20:09The recommended items are displayed on trays and sold directly to customers, and this style, which deliberately goes against the trend of buying, has become popular, with 600 customers visiting the store on busy days.
20:36So, the correct answer is Kanazawa Maimon Sushi, the first in Ishikawa Prefecture to have nine restaurants in the Kanto region.
21:36is very popular. Maimon Sushi has its own ordering method to procure fresh seafood.
21:43Every morning, the store manager places orders directly with the seafood industry based on information received via Group Line. By dealing directly with the seafood industry without going through the head office, fresh seafood can be purchased quickly.
22:37Out of many applicants, Ishikawa Prefecture's first Marimon sushi was selected. The restaurant has no lane for customers, and customers can order and eat. The 3,630 yen set menu is the most popular, as it is frequented by busy politicians and government officials.
23:25I've come to Tsuchiura for the first time. Tsuchiura City is located in the southern part of Ibaraki Prefecture, about an hour and a half from Tokyo. It is a naturally rich area surrounded by Lake Kasumigaura, the second largest lake in Japan, and Mount Meiho Tsukuba. There is also an abundance of seafood, such as white porgy and smelt, caught in Lake Kasumigaura.
23:55It's a bit of a hidden gem, so I'd like some high-end ingredients.
24:02I wanted a love like that, but it wasn't supposed to be like this, and then my heart started to flutter, and we clung to each other again like innocent little kids, and our voices started to come out, right from the morning, we got close and talked like this
24:20It's been a while, no, it's been so long, this time Naniwa Danshi Fujiwara Kamiichiro and I were dancing to Rice Cooker Journey and Tendekai-chan was doing the opening just now, was that the case? I didn't notice at all, I didn't notice at all, I didn't notice at all, why did you come, was that a promotion for me, Joy-chan, what promotion for what?
24:43I can't just announce it so easily, so I set a budget of 3000 yen for this trip. Instead of buying ingredients at the store, I bought them from the locals at a good price and made some local rice dishes for Ichigoichi.
25:12What are you filming today? You're filming a show called Muscle Training.
25:16I've seen this before, food dishes, etc. Are you watching, watching, watching, thank you
25:24No high-fives at all. Thank you very much. Are there any famous foods in Tsuchiura?
25:34Is lotus root famous? Tsuchiura City is the number one producer of lotus root in Japan. Currently, it is the peak harvest season. Can you actually get some of Tsuchiura's famous lotus root?
25:52There are a lot of people in this park, so maybe, and the fact that there are dogs being caught means that it's highly likely that they're from the neighborhood. Oh, there's a dog, there's a dog, and there are kids too. Hello, hello, it's a Chihuahua, a Chihuahua, what's your name? It's Chill, Chill?
26:09I'm editing the muscle training and I usually live in Tsuchiura. Actually, Mr. Hashimoto here is the editing operator who has been in charge of editing for the past three years as the program master. It's really just a coincidence that I started working here, so I'll just talk to you.
26:32You won't be allowed to go into my house for a bit, right? Something will be shown in my house, or rather, it's all up to the editing, so I'll blur it out, so I've never heard of it, but up until now I've been blurring it out, so it's amazing, so to speak, this is a house that was built through editing, through muscle training, through muscle training.
27:01I visited the Muscle Training Palace and wondered what kind of ingredients I would encounter.
27:20I love sweet potatoes
27:24It's like my mom taught me.
27:26Please, please take a look! It's huge! There are also radishes and green onions! It's amazing! I've been burying and storing the radishes in my garden at home. How long will they last fresh?
27:40I put it in my father's bag and thought it would last until January or February. Wow, it lasts that long? There are various common methods, but this is the first time I've heard of this method. My mother taught me that, so that's what it means, after all, she's a farmer. That's right, it's the wisdom of farmers.
27:57I was able to buy three items, sweet potato, radish and green onion. Normally it would cost about 800 yen, but I was able to buy them a little cheaper, and in exchange I was able to do some housework and other services. My daughter is doing dance, and she's already good at one technique, no matter how many steps she takes, she's perfect. I'm the one who says that, so I'm going to give Urumi a dance lesson right away. It's something like this, but try imitating it.
28:25But instead of lowering the raised leg and bringing it back, bring this supporting leg forward. Yes, yes, yes, do both of those like this. It doesn't look easy, but yes, yes, yes, it's amazing. One, two, three, yes, yes, yes, yes, I can do it, I can do it, it's fast, fast, hey, how does it work? This is great, it was really exciting.
28:55In this dance lesson, I got a product worth 800 yen for just 100 yen. Next, I'd like to ask around in a residential area. I see lotus roots in a place with a good view, and I think that's probably lotus root. I see some lotus roots. In Tsuchiura, the standard method is to cultivate them in a muddy swamp, like a rice field, with water filling the soil.
29:25I'd like to ask Hello Hello Can I talk to you? Sorry Thank you Is that the lotus root I just took a picture of?
29:35Well, how long is the harvest season? In summer, it's from around August until the 3rd of next year, so it's that long. What ingredients are you using today? Today's program is called Muscle Training. Oh, I'll make you a meal. Amazing, amazing, amazing. This is a potential first-rate chance to get lotus root. If you don't mind, I'd like to come in. Is there anything I can help you with?
30:05They were working so I was allowed to drop in during my break, so I took a walk around the area and said, "Ah, maybe you're from the shop? It's morning. Ah, you'll hit the jackpot soon so please stay. Please don't move from where you are. Hello, hello, hello. Are you Junior? Is this what they call a tofu shop?"
30:33We arrived at a tofu shop that was founded in the Taisho era.
30:41Ah, it looks super delicious. Wow, the best fried tofu.
30:46I like tofu hamburger steak.
30:48Looks delicious Looks delicious What is that?
30:51So I came to get some firm tofu.
30:53The tofu from the tofu shop is amazing! It looks so delicious!
30:58It's a bag, not a pack
31:00Just in a bag
31:01Is that like a commitment?
31:03It contains a lot of water, so it's easy to keep the food fresh.
31:06I see
31:06Oh, that
31:08It's a ganimodoki with lotus root inside.
31:12Ganmo with lotus root
31:13We were given the opportunity to try some homemade ganmodoki with lotus root.
31:19I'll enjoy having this
31:19Mmm, delicious
31:24I'll enjoy having this
31:25Wow, this flavor is deep
31:29It's really delicious
31:32It has a lot of dashi in it
31:34The contents are firmly inside
31:37The slight crunchiness of lotus root
31:39Wow, delicious!
31:39It's addictive
31:40Here, I explain the plan.
31:42I was doing a location shoot where I bought leftover ingredients from the homes of people I met and we cooked using a rice cooker, but their homes really don't have any great ingredients, so I wonder what kind of vegetables they have?
31:57I went fishing and my dad said, "Okay, I'll catch some fish and be spoiled." I'm still good at Kashima, so I'll bring it over. So I went straight to his house. It's a really nice house with lots of features, and the living room is really stylish.
32:25Looking at this rest, what is this, this fun thing to play with, wow, it's the best, I'm curious, there are lots of fun things in the fridge other than the flounder, it was cut into a really good size so that it could be eaten as sashimi, so that's right, it's just the right amount of food, I love flounder sashimi, I love it, I love it, can I have some of this, please share it with me
32:55It's so beautiful! No, not at all. Can you fillet it for me?
33:01I'm only giving away half of it to eat, but if I bought it at a store it would cost 2000 yen, so I'm just an amateur, but is it okay to only get half?
33:15So I paid 200 yen, got the ingredients without getting a chair, and went to the lotus root farmer's house. Hello, thank you for your hard work. What are you doing now?
33:30It's easy to use for cooking, right? Is there anything we can do to help you?
33:48You can also make cardboard.
33:50So, as a thank you for allowing me to visit your home, I helped with the shipping process.
33:56Cut it here Yes yes yes yes I'm having fun Yes thank you Pull it inside Joe Your job is easy Here I come What's going on Mom, is this okay Thank you This is what's in the fridge, right? Can I see what's in the fridge?
34:20I wonder what kind of ingredients I'll find. This is all I have in my fridge. Right now, I'm aiming to make something a little like ajillo with garlic. It's totally fine.
35:07I was able to receive all these ingredients, including the Asador lotus root that was damaged and could not be shipped. Normally it would cost about 1500 yen, but I paid 1000 yen and when the balance was 1400 yen, my search for ingredients was over.
35:37Actually, I just went to Mr. Imaizumi, a lotus root farmer, to use the money I had left over to eat his recommended dorayaki. But before that, I went to negotiate for an interview. What was the outcome of the negotiation?
36:00It took a while didn't it?
36:09This is a Dorayaki specialty store that was founded 76 years ago. It is one of Tsuchiura's most popular stores, with a constant stream of customers and is a popular souvenir.
36:28Wow, I really love it. I really think that the reason we have our store here is that it's like a paradise for dorayaki. Honestly, it's only 1,400 yen now, so it's a good idea to buy some souvenirs. I'm happy to be able to buy souvenirs for the studio. I'm a little curious about this, because I think it's probably very popular.
36:57Joe-kun, which one is it that I'm curious about? Oh, Cridora, I have 1,400 yen, so I'll take it first, first myself, and then Joe-kun, Cridora, I'll take this one, ah, sorry, thank you, Renzaki-san, Hito-san, and there might be a guest coming, so should I buy five more?
37:45Wow, it's a little sweet and salty, it's like I've tasted the ultimate sweet and salty, but the most amazing thing is the dough, the chestnut dough is amazing, so this is how it lives, it's not sideways, it's delicious
38:45Zaki-san, two of Ren's will eat it. How do you decide? Let's finish it in one go. Are you finishing it? Let's finish it. One, two, three, four, five ...
39:15It also contains mascarpone cheese, so it's a bit stretchy and delicious!
39:44And so, the journey of the rice cooker begins with cooking with the ingredients we have acquired. The ingredients we will use for the first dish are as follows. First, we will cut the sweet potato into 2cm thick slices with the skin on and steam them in the rice cooker.
41:13No, seriously, it's delicious. It really seems like it's going to suddenly become popular in Harajuku or somewhere like that. Next, for the second dish, we'll use these ingredients: lotus root and daikon radish mochi. Lotus root and daikon radish mochi. Apparently there's a dish in China called daikon radish mochi. Let's try adding some lotus root to it. How do we use this? This is the flounder. Look forward to it. First, we'll grate the lotus root and daikon radish with the skin on.
42:13While this is cooking, add garlic, chili peppers, olive oil to a pot and heat.
42:31The lotus root on top is the lotus root underneath, and then the flounder cut into bite-sized pieces is placed on top. Finally, basically, this is how you add ajillo.
42:49I have no idea what it tastes like, but it's like the umami of vegetables made by a cutting-edge chef has been incredibly concentrated. Wait, this is super addictive, is it pepper?
43:19No, you're right. It feels like a vegetable soup to eat. It's one of my favorite dishes. Everyone in the studio, please rest assured. Really? I really think you can rest assured, so I'll be bringing these two to the studio this time.
43:41I, Fujiwara Joichiro, will be performing on stage alone for the first time in February and March 2026 in Osaka and Tokyo. It will be a play about Joe's daily life, so please look forward to it. I'm looking forward to it! Amazing!
43:56These are the dishes I made on this trip. Thank you. First off, here's the lotus root and radish mochi. Please enjoy the ajillo on top. It would also be good to eat it with black flounder. Now, how about some salca?
44:40Moreover, it seems to taste even better when mixed with the remaining potatoes that are left on the outside, so I would actually eat the whole thing like this.
44:59It would be best if he grew up in conditions like this, but on top of that we found a really cheap property in Shibuya Ward for 75,500 yen, which is a 3-tatami mat space. It's seriously amazing. Now, an announcement from Aoi Wakana. The play 2:22 Ghost Story will open at Tokyo Theater Crea on February 6th. It's a horror suspense play full of foreshadowing surrounding a mysterious phenomenon that occurs every night at 2:22. You'll want to talk about it, but it's one that everyone will remember.
45:29As SixTONES celebrates their 6th anniversary since their debut, they have completed a memorable best album that captures their journey so far, their current whereabouts, and their future. Jesse, Jesse, please take a listen.
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