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00:04Previously, the program featured popular pasta sauces sold in Japan.
00:08of
00:09The issue has also been raised in Italy, the home of the original.
00:11When investigating whether that flavor would be well-received...
00:14I was nervous.
00:15I think they probably intended it to be carbonara.
00:18There's not enough cheese.
00:21While there are some merciless voices typical of the place where it originates,
00:25Made by simmering slowly at home
00:27It tastes like Bolognese.
00:29It's so good, you could say it's just as good as the real thing, and it's quite popular even in its country of origin.
00:34Products that have received praise, and tonight a new product from the source...
00:39A challenge to the nation: When it comes to things to spread on bread, there have always been jams and bacon.
00:49While tar is a staple, supermarkets now offer a wide variety of sweets and savory dishes.
00:54There are various products that have undergone their own unique evolution up to a certain point in their lineage.
01:00On the other hand, overseas, chocolate spread and peanuts
01:04It hasn't evolved as much as you might expect, except for the Tsubaba, so this time we'll
01:10Japanese bread accompaniments take on the home of French bread.
02:21I've never actually been to France, so I don't know what it's like in France.
02:24I'm not really familiar with the Quincy Amants, but they're famous.
02:28I also visited some bakeries and used them as benchmarks.
02:31I decided to make it a K. So when the local people ate it...
02:34I'm a little worried about what they'll think. Yes.
02:39Next up is Aohata, known for its jams, and this time we have their classic...
02:43I've sealed away the jam and entered with two products. First up, a product made in Japan.
02:52Enjoy the taste of mentaiko baguette easily at home.
02:57Just spread Reims-style toast spread on it and bake, and you'll get mentaiko...
03:02The spicy umami flavor spreads throughout your mouth.
03:05and goods.
03:08Delicious! I have the impression that French people are gourmets
03:14This product pairs well with kettle, so enjoy it with wine.
03:18I think that eating it in a way that involves lifting the food up will be well-received.
03:22Furthermore, this can also recreate the melon bread that originated in Japan.
03:27Longpan-style toast spread also available as an entry toast.
03:33We are confident in the crispy texture after it is done, so we are in France
03:38I think people will be pleasantly surprised when they taste it.
05:43It is soaking.
06:14If you spread it on bread and bake it, the cream will soak into the bread.
06:17The sugar remains on the surface of the bread after being mixed in, making it crispy.
06:21This product offers a delightful texture, but the cream alone...
06:24Getting it to soak in is quite a difficult technique and requires a good balance.
06:28I think that's something they can be confident in and accept.
06:32And the other item is Family Cup Black Sesame and Water Sugar
06:41The elegant sweetness, reminiscent of traditional Japanese sweets, is a testament to Japanese culture.
06:47I think that aspects of Japanese food culture are what people appreciate.
06:52I think people will be interested in the flavor of this black sesame.
06:56It is.
06:57And finally, Imuraya is going for a red bean paste topping this time.
07:02I'm going to make a rather bold product: red bean paste that you spread on bread.
07:08Imuraya entered the competition, but actually, until now Imuraya
07:13She has appeared on the show twice, and in the ice cream popularity contest, she won with an azuki bean bar.
07:19I tried, but I couldn't stand the rough texture of the bean skins. Sweet beans.
07:24That flavor doesn't go well with ice cream.
07:27The borders are reopening, and the general election for warm gourmet food is underway.
07:33I tried again, but she had a big appetite and it wasn't about appearances, so I tried again.
07:41Mr. Kainishi had not yet given up.
07:52Believing in the potential of the red bean paste that has been developing, this is the third time for Endley!
07:58As expected, if I lose with these feelings, this is the result I'll get.
08:01I think that's what will happen, so I'll believe in it and cheer for you to become number one three times.
08:07Is it true that the eye is telling the truth, or will things happen a third time, Nakanishi?
08:12Mr. [Name] is taking on France with sheer determination! It's scary to sit down!
08:16So, those are 10 kinds of bread accompaniments from a Parisian bakery.
08:21We offer samples and explanations of the new product in the store, and we let the locals taste it.
08:26We had the new product sampled and scored by France.
08:30Which one do people rate as the most delicious?
11:09The fried bread-like flavor, which appeals to Japanese people, is authentically French.
11:13So why didn't you take it?
11:16First up, this family.
11:19It has a unique taste; it's not just sweet, but has a distinctive flavor.
11:25That's nice. This one uses kinako (roasted soybean flour). I've never eaten it before.
11:33In France, everyone is interested in new flavors, so we might do it.
11:38It's quite original, and I'm not familiar with kinako itself.
11:42Although not fully developed, the unique, savory flavor has garnered positive feedback.
11:46But there was that too.
11:49The most common opinion was this: the taste isn't bad, but it's because of the sugar.
12:02It was so sweet I could barely taste anything else.
12:08The sugar is too sweet.
19:13Authentic Kouign-amann is made with an abundance of butter and sugar.
19:18And the oily, high-calorie ingredients kneaded into the dough
19:22Confectionery. Therefore, many people said it was healthier than the real thing.
19:29Of course, there are also opposing voices.
20:31However, even in Paris, finding a delicious Kouign-amann is difficult.
20:35It's strange, so I think it's amazing that they can make something like this, and the real Bull
20:43What may be different to the people of Tagle is highly rated in Paris and gets a 7
20:48The result was this position.
21:45Those who are eliminated are
22:17This seems like it would appeal to health-conscious French people, but why?
22:22It's great that they only managed to get 6th place!
22:38Thank you! The sweetness of these tomatoes is just right, absolutely perfect!
22:43I never thought of simply spreading pizza sauce on it, but really
22:49It seems it was a close call, I see. In Japan, only pizza toast is common.
22:56Apparently, this classic French pizza doesn't exist in France.
23:01It tastes similar to The, and it has herbs in it, so I eat it often, but...
23:07They're similar and I eat them often.
23:09The French really love pizza, as seen on TV.
23:14Pizza is a must-have when you're watching soccer or want to take it easy on your day off.
23:18My indispensable partner, actually, is the world's second-best pizza from France.
23:54The tomato sauce flavor is too strong and there aren't enough herbs.
23:57This is ketchup. Try giving this to an Italian. You'll be shocked.
24:03You'll die because there's no pizza toast culture.
24:08Some people give it a low rating because they compare it to other pizzas.
24:13Swiss people absolutely love pizza, and there are lots of pizza places in town.
24:17Because we are particular about it, we would not call this pizza.
24:21Me
24:23Today, some reviews were negative due to the harshness stemming from a love of pizza.
24:28The result was 6th place, and no, no, the only thing I can say is pizza.
24:36I can't really say I like you, but no, no, it's okay to say it.
24:42Whenever I feel like eating something junk food-like, this is the quickest option.
24:46The first thing that comes to mind is pizza, of course.
24:49So that means the number of times I feel like eating junk food is...
24:52That means there are a lot of them, right? But pizza toast is what Italians call...
25:02How about that? It doesn't exist, does it? But when you eat it it tastes good.
25:07I thought so too, but now even the pizza toast at coffee shops is the same all over the world.
25:13I was able to eat it.
25:43French people like
26:10But we're in 5th place, so it's okay.
26:13In Japan, a combination of favorite things makes tuna mayo a popular choice.
26:16The reason it didn't grow as much as it could was because this fish is a bit chicken-like
26:24It's also very tasty, but it's good as an appetizer or something to go with drinks.
26:29This is amazing, I think it'll become popular in France too, you can leave some bread behind.
26:34It can be an appetizer on its own, so just putting it on bread makes a tuna sandwich.
26:39Its convenience is highly praised, and there's one more thing...
27:43In France, there is no custom of warming mayonnaise, so
27:47If you don't take that extra step and mayonnaise is rejected as the result of love
27:53I wondered what to do, but even if you take it in a very positive light...
27:56Rattan was also an encouragement to me.
28:58Yes, this is delicious. It has a soy sauce-like flavor and is creamy and thick.
29:04I love it, the thick texture of the mayonnaise is
29:10It tastes like mustard and is delicious. 10 out of 10.
29:15What's that? It's Japanese sauce. It's really delicious, isn't it?
29:22If there was a pool
29:30It's not the same taste as yakitori from a Japanese restaurant, but it's delicious these days.
29:36Teriyaki sauce is commonly sold in any supermarket.
29:39Everyone's eating yakitori with teriyaki sauce, too, right?
29:44It's really spreading, I didn't know that teriyaki sauce already exists.
29:49Because it is well known, there are many positive opinions.
29:54Even negative opinions can be quite promising.
29:59So this is a chance to spread this kind of Japanese power culture to the world.
30:03I got the feeling that this was the origin of something.
30:06The top 3 remain in the competition to determine the best bread accompaniment.
30:10And the last place, 10th place, Kaldi Coffee, if you spread palm on it and bake it
30:15Curry bread or blue flag melon bread style toast spread
30:28mosquito
30:31I'm a little worried, but I think I can get first place.
31:02Each and every one and every one.
31:14Up until now, I've always made it to the final four, but I always finished in 10th place and couldn't get out.
31:22The Yumuraya
31:24No, but we can do it, we can really do it this time, it's quite bright
31:29Which one resonated with the French the most?
31:34Now it's time for the top 3, but before that, let's announce the bottom 10.
31:46It's similar to custard cream, but custard is too sweet for me.
31:51Gitayo Goma?
32:55Given the fierce competition from around the world, what rank will Aito achieve?
33:00Meanwhile, the one that came in 10th place was the melon bread-style toast.
33:09Why does the flavor that Japanese people love not appeal to French people?
33:13Didn't it get any better? Or was it too sweet?
33:17Is it sweet after all? Oh, I can't tell what flavor it is. What did I eat?
33:27I'm not really sure if that's the case.
33:30A melon bread with just butter and sugar added, but no interesting flavor.
33:36For Japanese people who know what it tastes like, it tastes like melon bread.
33:40Melon bread, to begin with, has a simple flavor of butter and sugar.
33:45Therefore, to the French, it is simply perceived as sweet bread.
33:50Many people didn't have it, but maybe it tastes good because you eat it thinking of it as a melon bun.
33:55I can't do that.
33:57Do you know this bread called melon bread? If not,
34:04I've never heard of Ronpan either, in France
34:09Ronpan is still not very well known, but five years ago a Japanese person went to Paris.
34:15The bakery that set up a stall sold 500 melon buns a day.
34:18It's so popular that there are often long lines.
34:23It's fluffy inside but crispy on the outside and delicious right now
34:28Later, the deliciousness of melon bread spread throughout France.
34:31Bread might also have potential, according to professional evaluations.
34:37How about that?
35:08It's already in first place, and unfortunately, the fact that it was a new flavor for me also influenced my decision.
35:14I am disappointed with the result of coming in 10th place, but I am also disappointed with the live performance.
35:19Hearing comments from people in England really ignited my passion for development.
35:24I'd like to continue making good products.
35:29The competition to determine the best bread topping is now down to the top 3.
35:37The first one to be eliminated is the third-place cheese, I'd like to try it with.
35:48This is really popular right now, it's not curry, and it looks different
35:53It's different, but it's delicious.
36:00It looks black, doesn't it? 10 kinds of fan companions that Japan is proud of.
36:06In this battle to determine the best, the third place goes to cheese.
36:13I would never do that
36:56Then there's the jet-black sesame, which has a big visual impact.
37:00What was the reputation of the cream in France?
37:03The color is really striking, it's not glue, it's chocolate.
37:09It's a joke, no, it's just a vibe, but it doesn't look like something you'd want to eat.
37:48Black sesame sweets are currently very popular in Paris, so young
37:54The chocolate made a good impression on the ladies as it was on-trend.
37:59It's similar to peanut butter or something, but it's less sweet.
38:04So, you can eat without worrying about your figure, which shows you're health-conscious, right?
38:07I think this is popular with young people. The kinako (roasted soybean flour) could be a little better.
38:11Seriously? There really aren't any, are there?
38:13Let's carry it on our backs, take as much as we can, and also this opinion
38:18I think fresh cheese would actually go well with it.
38:25When I tried it, it tasted like eating cheese with honey on it.
38:30It's all about intuition, let's give it a try, and have the manufacturers taste it too.
38:34and
40:25Considering everything that's happened up until now, I'm really happy and I think you did a great job.
40:29I'm not supposed to accept it, but I want to take first place in the end and go home.
40:34Will Imuraya finally achieve their long-awaited first victory on their third attempt?
41:10Let's all use water wisely.
41:14I've prepared some bread accompaniments, so let's all try them together. First, the candy.
41:21This is bacon jam, a perfect accompaniment to Rika Keirin's bread.
41:26What
41:27Is the bacon still in the jar like this?
41:32Wow, that's delicious!
41:35It also contains green onions for Yarumanalization, and also brown sugar.
41:40So the sweet and salty taste really makes the bacon sweet.
41:45It's surprisingly delicious because it's unlike anything I'd imagined.
41:48Okay, next up is New Zealand, and this is Vegemite and Mama
41:52It's like a paste made by mixing threadfin bream extract with salt and letting it ferment.
41:56But it's said to be the worst-tasting genre in the world, delicious delicious delicious
42:03Delicious, delicious, delicious
42:07Cheese with miso paste on it. Ah, it certainly does have a strange smell.
42:11It's a miso paste made by mixing miso with other ingredients, and it's quite versatile.
42:16I don't usually overeat when I'm out, but this is something that's important.
42:23Even I can handle this. Isn't it too strong? Yeah, it's strong, but it's fine, I can do it.
42:31Ahhh, the number one bread accompaniment chosen by people who enjoy it!
42:36The regular battle is finally reaching its final showdown: Kaldi's popular products
42:41Spread it on and bake it, and it becomes curry bread, or Ii aims for his long-awaited first championship.
42:47Muraya's red bean paste topping is ranked 3rd.
42:55First, I sold them and baked them, and the curry bread smelled really good!
43:04It was a little sweet, and different from the curry I usually eat.
43:14Is it the sweetness of the onions? A typical French carrot
43:21-?
43:21The light and creamy taste of the curry is enhanced by the addition of fresh cream.
43:26My dad always makes it, but I prefer this one.
43:30tree
46:31But the current trend is mochi, by far the most popular thing right now is actually France
46:37At the supermarket, they sell sweets filled with red bean paste and chocolate that look like they're about to go out into the sunset.
46:40It is sold under the name "mochi" and is a Japanese confectionary shop opened by a Japanese person.
46:45Daifuku and dango are popular items at the store.
46:50Along with the growing popularity of Japanese sweets, red bean paste is now spreading in Paris.
46:54It's a well-known product, and it would be a great alternative to jam.
47:02This isn't too heavy, so it's perfect for breakfast!
47:09The chef of the Michelin Guide Hitotsubo branch is
47:12I like it, it's delicious, and because it's Zebone, the texture of the ingredients is preserved.
47:24That's great! I'm sure it would be a hit in France too. It's very delicious.
47:29I'd give it 10 points.
47:49If you bake the crispy Nuppe, does it taste like curry bread?
48:07Tsubuan Toppi, carrying the hopes of Imura and everyone else.
48:11A fan who was either a Frenchman or a naiveté gave the highest score.
48:18Up to the number one companion, it's number one, right?
48:45Come, come, come, come, come!
49:52Therefore, I would really like to spread it further throughout the world.
49:59So, the dancer's favorite fan companion is sub
50:03The result was a red bean paste topping.
50:35Make the shortbread up to this point, and use the bones.
50:36Hanpan has expanded this curry further, but where
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