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Obama Fu
On Monday, we have a rice ball
Today's first rice ball is
the most shining in Japan in the natto contest
It's a rice ball from Kuwanashi, Mie prefecture
What is the amazing natto making that we saw there?
It means that it hasn't become natto yet?
Yes, everyone says that
It has become natto in this stage
Really?
And the members of the gold team are entering the stage
I can see it
They are setting up the stage
I can tell by your smell
The members of SKE48 are connected with people in Tokyo
They aim to be loved by everyone like rice balls
Let's go
SKE48 The best of the best
Who are you connected with this time?
We are connected with the producer of the food that is indispensable for Japanese breakfast
Japan's best
Japan's best?
Japan's best again
In Tokyo, there is a mango farm
You are so excited
You are like a farmer
Yes, there is a mango farm
I see
I didn't know that there is a mango farm
Who is the one who came here?
Me, Nacchi and Kaori Matsumura
Kaori Matsumura?
We came to Kuwanashi, Mie prefecture
Please introduce yourself
I'm not from Deccin
Kaori, are you okay to come here?
Of course I can
Kaori, are you okay to come here?
You were told that you are in a studio
I can't do a program
You are a student
Actually, this is a small-sized food company that makes natto that is the best in Japan
I didn't know that
This time, we will spread the natto in the local area to the people of SKE
Let's go
The first store is Kosugi food in Kuwanashi, Mie prefecture
It was established in the 8th year of the Showa era
It is the most famous natto factory in the prefecture
This time, we will introduce Kosugi from the general affairs department, Kosugi from the manufacturing department, and Kagami from the quality management department
You are making the best natto in Japan, so the sales are good
Are you selling natto?
I just bought it
What is the name of the competition?
Natto
How many people are in the competition?
200 people
Amazing
Natto competition is a competition that has been held for more than 20 years
The most delicious natto with a good scent, shine, and stickiness will be decided from more than 200 products
Actually, the natto produced by Kosugi this year was selected as the best
It is a very prestigious thing in the natto industry
It's time to see the best natto in Japan
I think of Ibaraki
Please
Let's open the best natto in Japan
Japanese black beans
Black beans
Big
Is this part big?
Yes
I have never eaten natto like this
After mixing well, put it on a warm rice
It doesn't feel like natto
What is the taste of the best natto in Japan?
I will enjoy eating
It's good
I love natto
It's delicious
It doesn't smell at all
It doesn't smell like natto
You are noisy
It's important to look at the camera
Why do you show yourself?
I thought I was exposed for a long time
It's a long technique
How is the texture?
It's a big grain, so it feels like beans
It's sweet
It's delicious and easy to eat
When I eat natto, I don't feel like it's in my mouth
It doesn't feel like it's in your mouth
It's delicious natto, but it's time to steal it
What do you want to do with SK members?
We became the best in Japan in February
It's been half a year
Everyone is not familiar with black bean
We still have a lot of time
We don't make money
We want to make a catch copy that will sell for generations
Catch copy
What kind of catch copy do you want?
I want a catch copy that has an impact on the hearts of young people
Actually, the current situation is that the young people are moving away from natto, which is a diversity of food life
There, I spoke to SK48, the representative of young people
I want you to think about the catch copy of natto that became the best in Japan
Why is it this member?
And if you get a good catch copy, there is something amazing waiting for you
I want to put a catch copy on this label
That's great
If it's good
If it's good and if there's something amazing
I'm serious
I want to buy a collection of SK48's collection of natto
I can't buy anything from SK48
But it's different
We don't make natto that anyone can buy
We have made delicious natto with time and money
If a nice catch copy comes out of the three of them this time
It may be on the product label
So, to find a hint of a catch copy
It takes 4 days to make the best natto in Japan
From here, Kosugi, the president of the manufacturing department, will guide you
Natto is actually the raw material
This is important
It starts with washing the raw material
The raw material is this
This is black beans
This is normal soy
It's completely different
This is a little grain
This is a little bigger black beans
About 4 times
Amazing
Black beans are very delicate soybeans
It's easy to break the skin
It's not good to break it
If it breaks, it will peel off
So, the place where you wash the beans
You wash it by hand
It takes time and you wash it by hand
It's a great material
It's not good to do it by hand
Next, after soaking the washed soybeans for a whole day
Steam for an hour while applying pressure
This makes it plump and has a elastic texture
And sprinkle the steamed soybeans with natto
The important thing here is
It's called a container filling
It's finally over there
Oh, it's moving
It's coming
I often see natto
It's putting beans
Is it steamed soybeans?
It's not natto yet?
Yes, everyone says that
At this stage, it's not natto at all
Really?
After a whole day has passed
It's just boiled beans at the stage of putting in the pack
It's boiled beans
I didn't know
Did you just put it in?
It's warm
It's just like a black bean that comes out of a grandmother's house
Black beans to eat on New Year's Day
It's just a black bean sprinkled with natto
It's delicious
Does it feel like natto?
Not at all
Actually, natto is divided and then fermented
I don't think anyone knows this
I didn't know
Everyone says that
After this, it is transferred to a room of about 40 degrees and fermented slowly
And there is also a secret of deliciousness
What are you doing when you are fermenting?
I'm talking to natto every day
Oh, I see
It's coming
Don't make fun of me
I'm not making fun of you
I'm not pulling
Please make fun of me
By sprinkling with natto
I think that I am also a friend of natto
I will make it delicious natto
I think it's natto
I think the three of you are natto
I can't see natto
Maybe it's because of natto
I'm always grateful for natto
I think it's because of natto
It's possible
Let's say something
I always do it
First of all, I say good morning
Good morning
How are you today?
I'm fine
I'll come to see you tomorrow morning
I'm fine
Bye bye
I'm talking so much
I think I'm saying
It's love
After giving love and letting it ferment
Cooling in a room of about 5 degrees
24 hours ripening
Here, by giving natto a negative ion
It seems to be finished with a mild taste
Japan's best natto
It was made with so much time and effort
In this factory, 30 kinds of products are produced in total
There may be a hint of a nice catch copy
Please refer to this label
There are quite a lot of this
Is this a request from an illustrator?
About 50 years
Long time
I made this 50 years ago
Wow
The first one
In the first generation, there was only this type of natto
About 50 years ago
Is that so
Let's think about a catch copy
What should I do
Japanese black beans are a must
The title is SK48
You can't change that
With this, the ingredients should be ready
Will a nice catch copy be born?
Now, the catch copy is ready
Are you confident?
Yes
Does it fit?
The top batter is Ego-chan
What will it be?
The secret of deliciousness is communication
Communication is important for both natto and people
It's like a loose character
I thought of a new character
What is the name of this character?
It's called Kuromame-chan
Kuromame-chan
I was talking about it, so I thought it would be nice if it was conveyed
How is it?
The character is very
It's not coming out at all
What should I do
Next, Takatsuka-chan's catch copy is
Japanese black beans are a must
You can't forget it once you eat it
It's a must
The first time I ate it today
I was shocked by how much natto I had eaten in 16 years
It was delicious
I have to eat it in my life
I can't forget it once I eat it
I made this catch copy
I don't think I wanted you to write that
Certainly
The last is Kaori Matsumura
Can you show the will of the oldest?
You can see the difference in beans once you eat it
SK4 team and Kaori Matsumura are also very good
If you use this, you can take a picture like this
I'm glad
After all, the beans were completely different from what I had eaten
I thought it was very good because it had the scent of soybeans
Please decide which one is the best among these three
I don't want to decide, it's not good quality
This time it's not good quality
I seriously thought about it
What is the catch copy that caught the heart of Kosugi Shokuhin?
Let's announce it
Which one is the best catch copy?
I will announce it
Kaori Matsumura
The difference in beans that you can see once you eat it
What was the catch copy of this?
Black beans are a little more expensive than other soybeans
I want to raise the hurdle
It's easy to understand
If you become the first place, you will be able to ride this
I will wait for the president once
I will go to a good place for the president
The people of Kosugi Shokuhin will be given a special tie candy
After this, we will announce whether the catch copy will be labeled
I have natto
Kosugi Shokuhin likes natto
This is the best natto made by Kosugi Shokuhin in Mie
Is there anything in this?
There is
I was told by you
Is it a Los Angeles natto?
Did you see it?
I didn't see it
If you pull out this film like this, the film won't get beans
You are doing it
I got the feeling
You are playing with me
Get out
Matsumura
Get out
Do you think you can come in here?
I can tell by your smell
Get out
I brought it
I can't do it
Please eat
This is a bad way to put it out
This is good
It's big when you mix it
It's totally different
The texture of the beans is soft
It smells rich
It doesn't smell like natto
Look at this
This is a way to make natto not sticky
You can take the sauce and mustard and put it on the edge
This is amazing
You are doing it normally
I recommend it
This is the result of the label
I'm curious
Look at this
This is the original Japanese black bean package
You can put the letters here
If you turn it
I'm curious
You three were doing it
Matsumura won
Let's go
I'm curious
This is big
The first one is like this
It's a pity
I'm sorry
She is serious
I'm glad she is doing it on the show
But she is serious
She can't do it
I'm sorry
She wants to do it
But I'm sorry
It's strange
She said it
She didn't tell you
I did it
I promoted it
I saw her Twitter
I saw the sales on the website
I was grateful
Directly
Why is it like this?
Don't joke
Stop it
You are playing with me
Don't joke
Matsumura said this
Thank you for the food
This program is brought to you by AIA and the sponsor
There are many masters of the rice ball in Tokai
Today's rice ball master
This is the master who will teach us how to make rice balls
Thank you
I'm Miyadashi from Yabaten, Nisei
What is the way to make rice balls?
This is
I made rice balls last time
Did you do it?
This time, I made rice balls
Rice balls?
How to make rice balls
Please make rice balls like this
You can do anything with your hands
It's stable
This is easier to use and easier to use
This is the range of motion of the index finger
I will make Marbo tofu
Please see how to use the rice balls
This is delicious
Tobanjan
Green onion
I fry this
It smells good
It's really long
It looks delicious
This is finished
It's fast
The second dish is garlic
This is garlic
This looks delicious
This smells good
This is tofu
This is a little hard
This is sesame oil
This is difficult
This is finished
This is the most difficult dish
You are not good at cooking
I am looking at the staff once
This is finished
This is delicious
This is not thick
This is delicious
This is 80 points
How is the taste?
If you eat this, you will get a toothache
Please put it there
This program was provided by AIA and the sponsor
I'm Maya Sugawara from ST40 and team E
Sugawara is from Miyagi
There are many famous dishes in Miyagi
There are many dishes
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