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O-BA-MA-FU. Monday is "omusubi" (rice ball)
Today's "omusubi" No. 1 is...
"Mie Prefecture Kuanashi Natto" which won first place in Natto Contest and I want to be tied up with it!
So, what did I see when I was making Natto in Kyogoku?
It hasn't become Natto yet.
Yes, you say like that, but...
What?
At this stage, it hasn't become Natto at all.
No way!
Really?
What's more, it hasn't become Natto at all!
The members of "Can You Do It?" are invading!
I can feel it now!
You're setting me up, aren't you?
I know you by your smell!
The members of "SKE48" are tied up with people of the Tokai Region and aim for being loved by everyone like "omusubi" (rice ball)
"SKE48" "omusubi" No. 1!
Who have you been tied up with this time?
This time, it's the producer of "omusubi" which is essential for Japanese breakfast.
It won first place in Japan.
First place in Japan!
I didn't know that!
It won first place in Japan again!
In Tokai Prefecture, there is a mango hill, unexpectedly.
You've been told off a lot!
There is a mango hill!
There is.
There is food.
Oh, I see!
I didn't know that there is a mango hill.
I'm curious about it.
Who have you been tied up with?
Me, Natchi and Kaori Matsumura.
Kaori Matsumura?
This time, we've come to Kuanashi, Mie Prefecture.
Please introduce yourselves.
Isn't it "can you do it?"
Can you do it?
Kaori, is it OK for you to come here?
Can you do it?
Is it really OK for you to come here?
Can you do it?
You've been told off a lot.
Can you do it?
I don't know.
Actually, it's made of kosugi food, which is the best natto in Japan.
That's amazing.
This time, we're going to show you the best natto in Japan.
We're going to show you the best natto in Japan.
Let's go.
We're visiting kosugi food in Kuwana City, Mie Prefecture.
It opened in 1958 and it's the best natto factory in the prefecture.
We're going to meet the head of kosugi food, Mr. Kosugi, who is in charge of manufacturing.
I'm kosugi, too.
And Ms. Kagami, who is in charge of quality management.
Since you're making the best natto in Japan,
the sales are good, right?
Is it selling well? How is it?
No, we just started making it.
By the way, what is the name of the competition?
National Natto Review Conference.
How much is it?
It's 200 companies.
That's amazing.
"National Natto Review Conference" is a competition to compete for natto quality that has lasted for more than 20 years.
Among more than 200 products, we choose the most delicious natto with excellent aroma, gloss and stickiness.
In fact, this year, the best natto produced by kosugi food was selected as the best product.
It is a great honor in the natto industry.
It's about time to see the best natto produced in Japan.
I want to see it.
I have an image of Ibaraki.
Here you are.
Let's finally open the best natto produced in Japan.
Japanese black beans.
It's black beans.
It's big.
It's a big grain.
Is this part all this big?
That's right.
I've never eaten such a big grain of natto.
Stir it well and put it on warm rice.
It doesn't feel like natto.
What kind of taste is the best natto produced in Japan?
Let's eat.
I love natto.
It doesn't smell at all.
It doesn't have a unique smell at all.
You are noisy.
You are too noisy.
The camera angle is also important, isn't it?
You are an idol.
You have to do it for natto.
Why do you show yourself?
I thought you had been doing it for a long time.
You have a long skill.
How does it taste like?
Because it is a big grain, it tastes like beans.
Beans.
It is a little sweet.
Yes, black beans are sweet.
It is delicious.
It is easy to eat.
When you eat natto, you don't feel it in your mouth.
No, no, no.
You don't feel it at all.
It is a delicious natto.
It is time for reward.
What do you want to do with members of SK?
In February, we won first place in Japan.
It has been half a year.
You are not familiar with black beans.
We haven't seen it before.
We took it, but we still don't know much about it.
We don't know whether it is profitable or not.
We want to make a catch copy.
Catch copy.
By the way, what kind of catch copy do you want?
There is a catch copy that has an impact on young people's hearts.
Actually, recently, with the diversification of eating habits, young people are leaving natto.
Therefore, I asked sk48, which is also a representative of young people, to come up with a catch copy of natto, which was number one in Japan.
By the way, why are these members here?
Moreover, when you come up with a good catch copy, something amazing is waiting for you.
What is it?
Well, I would like to put a catch copy on this label.
Wow! That's great!
If it has a good impact.
If there is something amazing.
I'm serious about it.
You're serious about it, aren't you?
For example, if you take a group photo of sk48, you can eat anything.
No, it's not like that.
We don't make natto that anyone can buy.
We've been making good natto for a long time.
I see.
If you come up with a good catch copy of natto, you may put it on the product label.
So, in order to find a good catch copy of natto, they will show us how to make the best natto in Japan, which takes four days.
From now on, Mr. Kosugi, the production manager, will show you how to make it.
Well, first of all, the raw material of natto is important.
It starts with washing the raw material.
The raw material is this.
This is black beans.
This is normal soybeans.
It's completely different.
This is normal soybeans.
Black beans are a little bigger.
It's about four times bigger.
That's right.
Wow.
Black beans are very delicate soybeans.
The skin is easy to break.
Can't it be broken?
If it's broken, you can peel it off.
Oh, my God.
So, you wash the beans with your hands.
You wash it with your hands.
Do you wash it with your hands?
You wash it with your hands for a long time.
That's a lot of work, isn't it?
You have to do it carefully.
Next, after soaking the washed soybeans in water for a whole day,
steam it for an hour while applying pressure.
This will make it plump and elastic.
Then, sprinkle the steamed soybeans with natto.
The important thing here is...
It is said that the container is full.
It is finally over there.
I will move.
There are a lot of people.
It is long.
This is a natto pack.
Beans are put in it.
Steamed soybeans?
Has it not become natto yet?
Everyone says so.
At this stage, it has not become natto at all.
Is that so?
That's right.
The string is pulled on natto after a whole day has passed.
At the stage of putting it in the pack, it is just steamed soybeans.
It is just steamed soybeans.
I did not know.
Did you just put it in?
It is hot.
I did not know.
It is just steamed soybeans that you eat at your grandmother's house for New Year's Day.
It is just steamed soybeans sprinkled with natto.
That's right.
It is delicious.
It is warm.
Does it feel like natto?
Not at all.
Actually, natto is fermented after breaking it up.
I don't think anyone knows this.
I did not know.
Everyone says so.
After this, it is transferred to a room of about 40 degrees and fermented slowly.
And there is also a secret of deliciousness.
Is there anything you are careful about when fermenting?
I talk to natto every day.
You did.
Don't make fun of me.
I'm not making fun of you.
I'm pulling your hair.
Don't make fun of me.
By talking to natto, I realized that natto and I are friends.
So I decided to become a delicious natto.
Can you do it because you think you are natto fans?
I don't look like natto fans.
Maybe you are like this because you are natto fans.
Thank you for coming out in the dark all the time.
Let's do it.
What I do in the morning is...
Good morning.
How are you today?
I'm fine.
I'll come and see you in the morning.
Until then, take care of yourself.
Bye-bye.
Don't say that.
It's like love.
After fermenting while giving love, it is aged in a room of about 5 degrees for 24 hours while cooling.
By adding minus ion to natto here, it is said to have a mild taste.
The best natto in Japan was made with so much effort.
This factory produces a total of 30 kinds of products.
There may be a nice catch copy hint.
Please refer to this label as well.
Are there many of these?
Is this what an illustrator asks for?
This is about 50 years old.
It's been a long time.
This was done 50 years ago.
It's amazing!
This was done in the early days.
There were only cannets back then.
About 50 years ago.
I see.
Let's think about a catch copy.
What should we do?
What should we buy?
Japanese black beans are a must-have, right?
That's right.
SKE-40.
You can't buy it there.
Now we have all the materials.
Will we be able to make a nice catch copy?
Now we have a catch copy.
Yes.
Are you confident?
Yes.
Are you confident?
Yes.
Top batter is Ego-chan.
What is it?
The secret of deliciousness is communication.
Communication is important for people and natto.
You sound like a character I know.
Did you come up with a new character?
What's his name?
I call him "black beans-chan".
Black beans-chan.
I don't like talking to people.
I see.
I thought it would be nice if you could understand that.
That's why I wrote it.
What do you think of it?
Yes.
Your character is very...
No, it's not.
Not at all.
Oh, no.
What should we do?
Next, what is Takatsuka-chan's catch copy?
Ta-dah!
If you don't eat it, you'll lose it! Japanese black beans. If you eat it, you won't forget it!
"If you don't eat it, you'll lose it!", right?
The moment I ate it for the first time today,
I've never eaten any natto in my 16 years of life.
It was so delicious that I was shocked.
It was delicious, it was delicious.
So in life, "if you don't eat it, you'll lose it!"
If you eat it once, you really won't forget it.
That's why I made this catch copy.
Oh, I see.
Yes.
I don't know if I wanted you to write that, but...
That's true.
Well, well, well, I see.
Lastly, Kaori Matsumura.
Can you show us your strongest will?
Ta-dah!
If you eat it once, you'll know the difference in beans!
"SK Hostine" and Kaori Matsumura's catch copy!
That's terrible!
Wait a minute!
If you eat it once, you'll know the difference in beans!
It's in the picture like this.
It's in the picture!
After all, when I ate it, the beans were completely different from what I had eaten before.
And for that amount of beans, there was a proper smell of soybeans,
so I thought it was very good.
Now, out of the three,
which one is the best?
The three of you should decide.
No, I don't want to decide.
It's bad quality.
Bad quality?
This time, it's bad quality!
No, no, I thought about it seriously.
Out of the three of you, which catch copy did you like the most?
Well, then...
Are you nervous?
Let me announce it.
Oh, I'm nervous!
Out of the three of you, which catch copy did you like the most?
Which one is it?
Yes!
Then, I will announce it.
Please do!
Yes, well...
Kaori Matsumura's catch copy!
Yes!
If you eat it once, you'll know the difference in beans!
Here it is!
What was the rule for this?
This is also a little expensive than other soybeans, so this is also a word of that area.
"I just want to raise the hurdle a little." "That's right."
"That's right. Even if you go up and eat it, you don't lose it." "That's what you two are saying."
"It's easy to understand." "It's easy to understand."
"Now that you're in first place, I think you'll ride this." "Maybe you'll ride it, right?" "Label adoption." "That area is..." "Once..." "Wait for the president." "Once you're in the president's good place." "While having a close meeting." "Oh, I see." "For those of you who like to win, for proof of being tied up, we'll increase the program's exclusive tie-in candy." "Whether or not the catch copy will be on the label will be revealed in the studio after this."
"Announcement!" "What about that natto?" "There is." "Is there?" "Of course we've prepared it." "Yes." "Anyway, kosugi craftsmen like it." "This is Japanese natto made by kosugi craftsmen in Mie. It's Japanese black beans." "This is for professionals..." "There's something about it, isn't there?" "There is, isn't there? Natto can be eaten more than a few times." "That's right! Even though you said it at the location." "It's from Los Angeles, right? Los Angeles natto." "No, it's like..."
"Did you see that just now?" "Huh?" "There was that point, right?" "No, I didn't see it. Please say something." "Please say something." "If you pull out the film like this, you can't put beans in the film, right?" "You're doing it, aren't you?" "What's up with you?" "I'm already focused." "What's up with you?" "You're setting me up, aren't you?" "Get out of here." "Hey, get out of here, you!" "Get out of here, you!" "It's Matsubara!" "Get out of here, you!"
"Hey!" "What's up with you?" "Do you think you're the one who's setting me up?" "What's up with you?" "Do you think you're the one who's setting me up?" "What's up with you?" "You're already smelly enough!" "Get out of here, Matsubara!" "Get out of here, you!" "No, I brought it properly." "Please eat it." "No, you set me up!" "Please eat it." "This is bad, the way you're putting it out." "But this is..." "Oh, it's good." "Yes, it's good." "When you mix it up, you can feel the grains." "It's pretty big."
Yes, it's good.
It's on a whole different level.
It's totally different.
I'm really happy.
The texture of the beans is firm and soft, isn't it?
And the aroma is very rich.
It doesn't smell like natto.
That's right.
It's clean, too.
Look at this.
Do you know how to do it?
This is how you don't make natto sticky.
Open it up, get the sauce and mustard,
hold the edge and do like this.
Wow, it's amazing.
I've been doing it normally from the beginning.
I highly recommend it.
Here is the result of the label.
I'm curious.
Here it is.
First of all, look at this.
This is the original Japanese black bean package you saw earlier.
If you want to put letters around here or here,
if you turn this over...
I'm curious.
The three of you were doing it, right?
For now, Matsumura Kaori won.
Then I'd like to go.
I'm curious.
This is big.
Japanese black bean.
It became like this.
Unfortunately, it doesn't work.
Wait a minute.
Kaori is serious, too.
I'm grateful for her to do it on a show like this,
but she's doing it seriously,
so it really doesn't work.
I'm really sorry.
Of course you want to do it, right?
You want it on TV.
But I'm sorry.
We're doing it seriously,
so we can't do it anymore.
That's weird.
That's why I said it.
What did Matsumura say?
Matsumura didn't convey his seriousness.
No, he did.
After that, when I advertised it,
Kosugi's Twitter was amazing.
Because you advertised it,
the sales of mobile mail sites increased.
I felt grateful.
From Kosugi?
Yes, directly.
Then why is it like this?
So don't mess with me.
Stop playing with me.
I'm not messing with you.
As Matsumura says...
Thank you very much, Tosugi Foods!
This program is brought to you by AIA and the sponsors you see here.
In the Tokai region, there are various masters of nigiri.
Today's nigiri style is...
This is the master who will teach us today's nigiri style.
Nice to meet you!
I'm Miya of "Misei Yaba". Nice to meet you!
Nice to meet you, too!
The nigiri style you will teach us today is...
This one!
Didn't we do this last time?
Did we do it last time?
No, this time we will do it with this "otama".
"Otama"?
Otama
Hold "otama" like this.
You can do anything with "otama".
If you hold "otama" like this, you won't feel stable.
"Otama" is easy to use and you can do whatever you want with it.
If you hold "otama" like this, you can move your index finger like this.
Now we will make "umabo" tofu.
Watch how "otama" is used.
It looks so good!
Toubanjan
Niichi
Nigiri
Now we stir-fry it.
It smells so good!
While "otama" is spinning!
It's so thick!
It looks so good!
Now we are done!
That was fast!
Here we go! The classic garlic!
Here we go!
It looks so good!
It smells so good!
Now we are going to take the meat and green onion!
Here we go!
The tofu looks smaller than Iwasan!
Is the thickness a little uneven?
It's a little uneven!
Add some sesame oil!
Sesame oil? Where is it?
This is hard!
Here we go!
Even Takayanagi, who is said to be good at cooking,
looks like he is having a hard time.
Are you okay?
Are you blurry?
I will show you once!
Here we go! It's done!
It's not too thick!
It's about 80 points!
If you chew it, you will definitely taste the red pepper from your nose!
Leave it there!
It's done!
This program was brought to you by...
Aia...
and other sponsors.
Hello! I am Maya Sugawara of Team "i" of "s.t.for.t."!
I am originally from Miyagi Prefecture,
but Miyagi Prefecture has a lot of famous dishes such as "gyutai" and "zendamochi".
There is also "harako-meshi", which is a bowl of rice topped with salmon roe or salmon roe.
Miyagi Prefecture has a lot of "gyutai" and "zendamochi",
so please go to Miyagi Prefecture and find various famous dishes!
If you want to meet me, please play "passion for you", a mobile phone card game!
Please!
o-ba-ma
fu-atsu-wa-ba-na-na!