- 2 days ago
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🛠️
LifestyleTranscript
00:03It's already hot, even though it's only June.
00:06The other day
00:08My thermometer reads 30.8 degrees.
00:14So
00:15Loved in every era
00:17A major survey of long-selling ice cream
00:20The quality has really improved, hasn't it?
00:22First
00:23How many years ago?
00:2621 years ago
00:28It wasn't that long ago.
00:30A pure love story for otaku
00:32Densha Otoko (Train Man) was a huge hit.
00:39National idol group
00:41AKB48 makes their theater debut, etc.
00:45Centered around Akihabara
00:46Otaku culture gained attention.
00:482005
00:52Born in this year
00:53Sales continue to grow even now.
00:55This hugely popular ice cream is
00:58That year
01:0320 years ago
01:06He's one of the younger generation, right?
01:0720 years in the ice cream industry
01:10I've been working with ice cream for 20 years.
01:12The raw materials include
01:13It will be a high-quality dairy ingredient.
01:16Hokkaido
01:18We are using a dashi skin.
01:19Is that the kind of thing you're into?
01:23Yes
01:23I wonder if that will tell us anything.
01:25But generally speaking,
01:27This something
01:27Milk splash
01:29moreover
01:30Add egg yolks, cream, etc.
01:32What was created was
01:33Yes
01:38Ice mix, which is the base for ice cream.
01:43Okay, maybe I'll go.
01:46That would be amazing if it worked out that way.
01:50Hahaha.
01:51Yes.
02:22It's vanilla.
02:24Super Freezing Machine
02:30The details are a trade secret, but the ice mix is killed at high temperatures.
02:34A machine that rapidly freezes and fixes the bacteria after sterilization is difficult to use.
02:39Shiina
02:40Our unique freezing method
02:44The ice crystals are finer than usual, resulting in an exquisitely smooth tongue.
02:49It still looks armed, doesn't it? Yes, yes, yes, yes, yes, yes, yes, yes, so here's a special one.
03:14Heat what what what?
03:16When I asked people in town what their impression of this ice cream was,
03:20It's simple, but it's a rich, or rather, a really nice ice cream.
03:24I get that feeling, if I had to describe it, it's a rich, refined flavor.
03:28It has a rich feel, with a strong, creamy milk flavor that adults will love.
03:36It tastes like this ice cream was made targeting adults.
03:43I want to eat it, and
04:07They're coming, but I don't think so. It shouldn't have been released in 2002.
04:12It was 2005, though.
04:15That's amazing. Crushing them is one option, isn't it? That's right, that's right, that's right.
04:19That's correct. What kind of Jyer Camassile is this? Go quickly!
04:23It was good, and as expected, ice cream from the special machine
04:30While I was rapidly freezing it, a truck came by.
04:35I want to see it when it's finished, wow what is it? What's going to play?
04:40Who came?
07:11Apparently, it didn't sell at all right after it was released, so that's when they came up with the idea
07:15The idea of reviving death
07:17It didn't sell.
07:19Chocolate-dipping experience at the store
07:25We have completed the sale of staple foods in supermarkets nationwide.
07:30Their tireless efforts have paid off, and it's now a super long-selling ice cream.
07:35Next, speaking of 57 years ago...
07:52The American spacecraft Apollo 11 made the first human landing on the moon.
07:56The landing was successful, and the word "black cat" became a huge hit in Japan, especially among children.
08:08In 1969, everyone, even adults, was humming along to this song.
08:15And that long-selling product that everyone has surely mentioned
08:20The chair was also born in this year. What exactly was it being made for?
08:27I think everyone knows this, but what material is it? What kind of material is it?
08:37It depends, doesn't it?
08:45The large quantity of IT cans were moved to the back of the factory using a toklift.
08:55The filling is condensed milk, yes, it's condensed milk.
09:07Such a large amount of condensed milk, and then the ice cream mix afterwards...
09:29To remove pure substances
09:31Carefully concentrated and then pressure applied with a special machine
09:39The ingredients are broken down into finer particles, resulting in a smoother texture.
09:46Well, there are tons of milk-based products, so it might be a little difficult to continue with that.
09:57This is a special machine that is absolutely essential for making this ice cream.
10:02What's going on? What are you doing?
10:10It turns out that this is a special technique for making lots of huge, flat sheets of ice.
10:25Manufacturing machine
10:40The surface of the machine, chilled to a freezing -20 degrees Celsius.
10:44How to make thin, plate-like ice by continuously flowing water along it
10:51So why, why?
10:52After that, warm water is circulated inside the machine, automatically
10:57The way it peels off is a manufacturing method I haven't seen very often.
11:05But which one is better? It can make a large amount of ice in a short amount of time.
11:49IceMick was taken down to the lower floor via a dedicated passageway.
11:54Mix in crushed ice, but you can see the pain.
11:57I just bought some ice cream that was made with great care and effort.
12:02It's combined with ice cream mix, and it looks delicious, so crunchy!
12:07Crunchy crunchy, what is this? I've seen this before, it's hard.
12:12Isn't that what you're going to do anyway?
12:43It's super cute and looks like it would be great for Instagram, so young people would love it.
12:47It was popular, and it has a variety of fruits on it, but the fruits
12:51It also tastes like [something] and is very delicious.
28:28And it's a room for addicts, and what's more, half of the customers are women.
28:37It has captured people's hearts to the point where lines form even before the store opens.
28:42What exactly is the tonkotsu ramen at Pochihi? Huh? Huh? Huh? Huh? Huh? Huh?
30:54It feels really clean and refreshing, doesn't it? It comes from deep within, and it has a bit of a Kyushu feel to it.
30:59It really feels like a completely new genre, with a different flavor altogether.
31:06Even a coach who has eaten countless bowls of tonkotsu ramen can tell the difference.
31:13I've discovered a mysterious sweetness that keeps chasing me from afar.
31:20Is there something sweet in return for this base? Huh? Huh? Huh? Huh? Huh?
32:07It's not just clean and smooth on the palate, but there's more to it.
32:12So, what is the true nature of this mysterious sweetness that's spreading?
32:47There are eight huge stockpots in the kitchen, from my ramen training up until now.
32:53The number of stockpots is the largest, but here they dedicate their lives to making soup.
32:58It was filled with the incredible attention to detail of the shop owner, Mr. Saito.
33:04Wow, that's really rich and heavy! Is one serving enough for a whole day?
33:15The head is called the skull, but isn't it the original bone that's made up of bone?
33:20That's not it.
33:25Yes, the best part of Powertro is the pig's skull.
33:30skull
33:31In typical tonkotsu ramen restaurants, the area around the thighs and knee joints is often used.
33:36The primary bone is the main type.
33:38However, this restaurant requires a lot of preparation, but it brings out the flavor well.
33:42Only the skull is used.
33:45Wait, how many parts does it take to make one? 24 skulls?
33:51Are we going to use 24 skulls? Is that the unit? That many? To be honest, when you say you're going to use these skulls...
33:59Hakata tonkotsu ramen from Kyushu has a strong smell, and it's made with skull bones.
34:05It's about using it and enjoying the pork bone smell in a good way.
34:09In that sense, it's incredibly difficult to handle, and I understand why you might make a mistake once.
34:15It takes quite a long time to cook, maybe less than 24 hours? Wow, there it is, cooking
34:25It continues
34:56The encounter and the trials that would befall the coach afterward were also during this time.
35:15I heard a blender making a blending noise just now.
35:26Yes, the essential ingredient for creating that frothy soup is
35:29Wow, this blender makes it like this, normally the grease is on top
35:36I'm going to stick this on, but by mixing it, the fat and the sauce will become part of the soup.
35:42It mixes evenly, right?
35:44The soup is even, or rather, frothing it makes the soup uniform.
35:51Mix it in to ensure the same taste from start to finish.
35:56However, what concerns me is the foamy, creamy soup.
36:02The mysterious Amayumi is chasing after him from behind.
36:06Is the secret to the sweetness a blender or sweetener?
36:16If that's the case, then what exactly is the secret to that sweetness?
36:34If you want to know more, you'll have to work hard to find the best ramen in Japan.
36:39My favorite sweets, which are essential for making
37:01The coach this time was assigned to the team members.
37:07Noodle boiling during the busiest lunchtime peak hours of the day
37:11The challenge there is something that customers cannot see.
37:17- Ramen shops race for every second to deliver the best bowl of ramen.
37:21Then the kitchen drama is about boiling noodles, but it's so detailed
37:30So you're winding it up in a set number of seconds, right?
37:35Yes, the boiling time for these foamy ramen noodles is set to 6 different patterns.
37:41We boil them for only 5 seconds to suit the customer's preference, then remove the flour.
37:45The lineup includes soft noodles that are boiled for a full two minutes.
37:51Furthermore, we currently use five different types of noodles.
37:58For example, today they have a limited-time rich tonkotsu ramen, and also red
38:05The boiled soy milk miso ramen and soy sauce ramen are also available.
38:09These five types of noodles are all included in the noodles, yeahhhhhh.
38:16Yes, they change the type of noodles depending on the flavor of the ramen, and all
38:21The boiling times vary, as indicated by the red lines.
38:28Even looking at the regular ones, the boiling times are all different.
38:33I imagine the coach has gone through a lot of training, so it must be tough.
38:37I think it's possible, so I did my best. I'd really appreciate it if you could teach me a little bit.
38:41If you don't answer, Coach Awatro Saito is popular
38:46The bustling restaurants are responding to the continuous influx of orders during lunchtime.
38:51Can I get through this work time? No, this is going to be tough.
38:56year
38:57Meanwhile, Shoei was in charge of rice dishes, and Fujimoto was appointed to the position of
39:08With 30 minutes until the rotation, the coach, entrusted with the important members, has a hurried start.
39:21Training on the pitch
39:34We actually used the noodles and simulated it right up until the last minute.
39:41Let's keep going and now the battle begins.
39:52So, Coach, will you be able to successfully get through the 3.5-hour shift?
39:57And we can unravel the mystery of the sweetness in the tonkotsu soup.
40:03Will it
41:34The noodles are cooked to coincide with the consistency of the soup.
41:38It must be done so
41:42So, first I'd like you to warm up the bowl, so here's the black one.
41:47Warm the bowl too, don't rush, go ahead.
41:51Take your time, it's okay, it's okay.
41:54Normally it's 1 and a half minutes. Okay, first of all, Coach, the boiling time is the longest, right?
42:01Add the hot water, then carefully stagger the timing and continue with the foamy and creamy...
42:17Add the noodles.
42:19Wow, the foamy texture I just added will last for about 20 seconds.
42:25Wait for it to pass, then add the rich sauce at the end, it's amazing!
42:34Actually, this requires some thought. The creamy and rich textures are the same.
42:38A technique calculated to increase in the middle
42:43Coach, everything's going smoothly so far, keep it up and make those rich and creamy noodles!
42:50At the same time, I want to connect it to the soy sauce that will be made after frying.
42:55Soft soy sauce is ready, soft soy sauce is ready, not blue soy sauce
43:02Oh, that's not right. And next week, what kind of super non-glutinous sweets will I make?
43:10Are you there?
43:12Furthermore, the shortcake made by the world's best pastry chef
43:16The noodles that the coach picked up are just what you'd expect.
43:27Shii has given the wrong impression of the taste, so if things continue like this it will be soy sauce soup
43:35A major disaster: the rich noodles get mixed in.
45:09As soon as this alarm sounds, rush to the stockpot area.
45:13must
46:16It's all in order to create the most delicious original ramen in Japan.
46:23By the way, I can't stop, but my legs and feet don't stop either, they're always there
46:32It's so packed, it's amazing, it's not like that's always the case, it looks so delicious, oh yeah, ah
46:40I'm in, thank you very much.
51:45Pork back fat is not an uncommon ingredient, but what exactly is the secret?
51:52Some ramen shops add a generous amount of pork back fat, or pork back fat
51:57At our restaurant, we liquefy the pork back fat using a blender.
52:04So it's made into a liquid, huh? Yes, so I guess I'll use it with pork back fat.
52:08I'd like that, but it would require the hassle of using a blender, right?
52:13Indeed, it's all evenly and finely chopped and stuck to the pork fat.
52:20Even tiny fibers are part of the sweetness, so don't waste them.
52:24Finely chop it in a blender and extract all of its sweetness into the ramen
52:29Because of the time and effort put into it, you can enjoy it many times over.
52:33And that's how you make a delicious, creamy ramen!
52:36POP!
52:37Thank you for watching.
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