00:00Next up is Sumita-san
00:02Yes, from here on, it's a good recommendation
00:05Today's theme is
00:06The finest barley tea from a long-established craftsman
00:10Yesterday was the first midsummer day of the year in Tokyo's 23 wards.
00:15Barley tea is a great way to prevent heatstroke and stay hydrated in the coming season.
00:19We caught up with a long-established craftsman who has been making these for over 100 years
00:22No-alcohol eyeballs
00:26Yeah, strange
00:28That's strange.
00:29New possibilities for barley tea proposed by a long-established company with over 100 years of history
00:36We explored the skills and spirit of artisans who evolve tradition
00:43Oh, there it is, this is it.
00:49We came to Ogawa Sangyo
00:52It also has a fragrant smell
00:57Hello
00:57This is Sato from Foot Morning.
00:59thank you
01:00My name is Ogawa from Ogawa Industries.
01:02thank you
01:04Since when has it been made?
01:06We've been doing this since Meiji 41.
01:08yes
01:09Yes, thanks to you
01:11Yes, thanks to you, I'm doing fine.
01:12yes
01:13Announcer Sato visited Ogawa Sangyo in Edogawa Ward, Tokyo.
01:19A long-established barley tea maker with 116 years of history
01:25Why has this barley tea been loved for so long?
01:32Let's go inside to find out the secret.
01:36Oh, the scent came suddenly.
01:40Wow, amazing!
01:41This is the cauldron.
01:43We use a stone oven to roast our coffee.
01:47The ingredients are characterized by their fragrant and sweet taste.
01:53Carefully selected domestic Rokujo barley
01:56This is sweet wheat
01:59I agree
01:59Ah, so light
02:02I've never seen anything truly magical.
02:05This is wheat
02:06It's larger than I thought
02:09I agree
02:10This changes dramatically when fire is introduced.
02:15This is the entrance for raw materials.
02:19Let me show you where to put it.
02:21It is sucked in with great force
02:26amazing
02:27And here we added the barley
02:34It's sand
02:35It's mountain sand.
02:38In our case, we use this sand as a medium for transferring heat.
02:43This is our really important point
02:45Generally, barley tea is made
02:49Hot air roasting, which is done efficiently in the city council, is the mainstream.
02:54Ogawa Sangyo has been doing what it has been doing since its founding.
02:59We are particular about roasting in a stone oven using heated sand.
03:05The effect of circular infrared rays is like that of baked sweet potatoes
03:11It can be finished plumply
03:13It is said that it can bring out the best of the flavor and sweetness.
03:18Oh, it's coming out
03:23Shake it well to remove the sand.
03:26All the little things are falling off
03:29Cook at 250 degrees for about 1 minute
03:35It is in a state where it expands firmly.
03:38From what I just touched
03:40It looks plump
03:42If you like, you can eat it
03:44Can I eat it?
03:45Are you okay
03:45What do you think? What do you think?
03:48Yeah
03:49Huh?
03:50delicious
03:52Something like a stomach
03:54It's a bit jerky
03:56Fluffy
03:57A little sweet
03:58This exquisite balance is the result of skilled craftsmanship
04:03In fact, this kettle has
04:06I don't have a thermometer, so
04:11Isn't there one?
04:12That's right.
04:13So, while looking at the color of the wheat,
04:16And while feeling the scent
04:18It's like adjusting the power of the burner.
04:21Huh?
04:22It's a clean technique
04:23So, to be honest, I'm still not good at it.
04:27yes
04:27So now the president is
04:31When making barley tea, I control the temperature.
04:34It is highly dependent on the outside temperature and humidity.
04:39Temperature control of the kettle
04:41Once you light it, you can't take your eyes off it
04:45that's why
04:47The president's lunch is served standing up while watching the cooking of the kettle
05:01He has been doing this every day for 40 years.
05:07If anything happens, I have to go right away.
05:11That's right, that's right
05:12Whether or not the ingredients are included
05:15Then, the amount of smoke coming out
05:17It's getting a little dangerous here after all.
05:19It's bad if you don't lower your fever.
05:21There are lots of places to do
05:23If you put it in a nice color
05:25Well, whatever you eat is delicious
05:27In the end, it's like we're one and the same
05:31A skilled technique that uses all five senses to determine the roasting temperature
05:36A tradition that has continued for over 100 years
05:39It is passed down from father to son
05:42Now we're going to start the second roasting.
05:45To add depth to the flavor
05:48Roasted again in a 180°C oven
05:51The original color is rich
05:55yes
05:55yes
05:55yes
05:55yes
05:55yes
05:55yes
05:55yes
05:55yes
05:55yes
05:56yes
05:56yes
05:57Beautiful and polished
05:58It's shiny
05:59That's right.
05:59When you compare it from the raw material stage,
06:04Ah, the colors are completely different
06:06In the form of the raw material stage, the first visit, and the second visit.
06:12Well, if you compare them like this, you can see how much they have expanded.
06:15If you look here,
06:18That's true.
06:18yes
06:19It's plump
06:20That's right.
06:22Huh?
06:23Let it cool down to prevent the residual heat from continuing to roast it.
06:28This is the finished product
06:31yes
06:31Oh, there was a lot
06:33Oh, the smell is so fragrant
06:38Please let me try this delicious barley tea.
06:41Please drink
06:42This is how barley tea is made with the utmost care
06:46The taste is
06:49delicious
06:57It's rich and flavorful.
06:58The scent
06:59That's right
07:00That's right
07:00That's right
07:01I can feel the sweetness
07:05That's right
07:05Was it tasty to put something like this in?
07:07That's right
07:08It is less efficient than other roasting methods.
07:13But without this roasting method using an externally made stone oven,
07:17This taste has been passed down since the company was founded.
07:22That's something I really want to protect.
07:25I want to preserve this flavor.
07:27We are committed to this manufacturing method
07:29Furthermore, the coming season
07:32Recommended way to drink
07:34There is a way to drink barley tea with carbonated water.
07:38new
07:40One-on-one
07:41I think about half would be just right.
07:43No alcohol
07:44Highball
07:45Yes
07:46Isn't it great for a barbecue?
07:49Barley tea code division
07:50I'll enjoy having this
07:51Yes
07:56That's true
07:57Highball-like
07:59Yes
08:00It's a hot summer
08:02If you drink this while being grilled
08:04What is salmon?
08:05The weather will come out
08:06What do you think of Hirai Shaner?
08:08You like alcohol, don't you?
08:09No, no
08:10Lots of tea
08:11Would you like to try it?
08:11This is a bit
08:12I want to try it
08:13I want to drink
08:15Not only overseas
08:16He is working to spread the appeal of barley tea overseas.
08:20River Industry
08:22That's where it was developed
08:25Ogawa's Deep-brewed Barley Tea
08:28Drip Pack
08:29a
08:29picture
08:30Like drip coffee
08:32yes
08:32Drop it
08:33Yes
08:34The double-brewed barley is left to rest for a day and then roasted again.
08:42It looks just like coffee
08:46Oh, it definitely smells like barley tea.
08:51Oh, strange
08:59That's strange.
09:00Yeah
09:02I thought it was coffee and drank it.
09:04It's not coffee.
09:06Even if you think it's barley tea
09:07No, it's not barley tea
09:08I agree
09:08This is delicious.
09:10thank you
09:11There is also a bit of sweetness in the bitterness.
09:14That's right.
09:15This is addictive
09:16Is that a rich flavor?
09:18OK even at night
09:20I'm a bit tired today
09:22Like why did I say that?
09:24Sometimes drinking this will give me the strength to do my best again tomorrow.
09:30I'm doing my best
09:32No, that was a great report, Tato-san.
09:34Tato-san was totally Daibara though
09:36So, Hirai-san, you said earlier that you wanted to drink.
09:40Today is
09:41What a cause of death!
09:44That's right
09:46this is
09:47thank you
09:48We prepared a carbonated barley tea for Mr. Hirai.
09:51Is that okay?
09:52Well then, please drink it.
09:53Is that true?
09:54a little bit
09:55Ah, what a nice smell
09:56It's okay.
09:57Well then, excuse me.
10:01ah
10:02Definitely like a highball
10:05And it looks like beer
10:07Like non-alcoholic beer
10:09Rich
10:10We are this
10:11I have prepared some dark barley tea.
10:15Ah
10:16a little bit
10:17Coffee-like
10:18hey
10:19It tastes like coffee in the morning
10:21It's really deep and rich.
10:23I don't like coffee
10:24This
10:25Some Japanese sweets
10:26hey
10:27surely
10:28There are also sweets available.
10:29It's a shame to gulp it down
10:30That's how I feel.
10:31delicious
10:32To drink illegally
10:33It really is a new possibility for barley tea.
10:35wonderful
10:36You can buy these at the supermarket Kinokuni and Akaldi.
10:39That's all for today's recommendation.
10:40yes
10:41yes
10:42yes
10:43yes
