世界！ニッポン行きたい人応援団 2025年1月6日 かつお節愛するアメリカ人が来日！～研究8年劇的進化～
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00:00Teleto
00:30The origin of Japanese cuisine, which gives an exquisite umami and flavor to the dish
00:37Katsuo-dashi is delicious
00:44Now, not only in Japan, but also in Michelin three-star restaurants in New York
00:52He is highly regarded as one of the top chefs in France
00:57He has captivated the whole world
01:04The person who experienced the traditional cooking of Katsuo-dashi
01:10has come to Japan
01:14Thank you
01:18Mr. Ken, who was invited from America
01:24It's like a dream to come to Japan
01:27I want to learn how to make Katsuo-dashi as soon as possible
01:32He loves Katsuo-dashi so much that he wants to show something at his home in California
01:40What is it?
01:44It seems to be different from what we have in Japan
01:48charcoal?
01:50It's totally different
01:52Oh, this is homemade
01:56He has never been to Japan
02:00but he is fascinated by Katsuo-dashi while studying the history of food in college
02:08He makes Katsuo-dashi by himself
02:12He uses a wood-fired kiln
02:15Can he make it?
02:17He wants a proper Japanese kiln
02:21but it's expensive, so he uses this instead
02:27I'm scared
02:29Oh no, he's going to get hurt
02:33It's so messy
02:37It's almost done
02:39It's like a crepe
02:43In fact, in America, it's hard to get fresh Katsuo-dashi
02:49so he uses tuna
02:51It wasn't Katsuo-dashi
02:53He puts it in the kiln he bought
02:59and salt it
03:01When I used to boil tuna, it was ruined
03:07That's why he puts salt to tighten the meat
03:14What's more, he has a passion for this
03:18In the garden
03:20Oh, is this it?
03:22It's smoked fish
03:26He brought smoked fish for tuna sushi
03:31Wow!
03:33It's so rich
03:36It's ready
03:40He smokes it for about 60 degrees for a day
03:44to get rid of the moisture
03:49He smokes it and dries it at night
03:53and smokes it again in the afternoon
03:55He does it for a week
03:57He does it for a week
04:02And then
04:09Wow!
04:11Katsuo-dashi is said to be the hardest food in the world
04:15He's doing something else
04:17He dries it and gets rid of the moisture
04:23And then
04:25He uses a food dryer
04:27It gets rid of the moisture
04:30He uses a food dryer to make beef jerky at home
04:35He puts tuna sushi in it
04:37What is he doing?
04:41It's ready in a week
04:44What's this?
04:46In Japan, there's a technique to make a mold
04:51It's called Honkare-bushi
04:56I'd like to try it in Japan
05:00I'll try the real one first
05:02Tuna sushi is made like this
05:05Be careful not to hurt yourself
05:07Sometimes, he cuts it with his fingers
05:10I knew he would do it
05:14With kelp
05:16The soup stock is a bit...
05:20And then
05:22What's this?
05:24He makes noodles
05:26It's a mysterious noodle
05:33It looks...
05:35It looks delicious
05:37He doesn't add soy sauce
05:40He only uses the soup stock
05:42It's a special udon made by Mr. Ken
05:44Udon
05:45Only the soup stock
05:48Pizza and udon
05:50Udon and pizza
05:52It's a food style
06:01Actually, he's been making tuna sushi for 2 years
06:05He makes soup stock with tuna sushi every day
06:08And he eats udon
06:11I think I'm the only one who does this in America
06:15It's the one without salt and soy sauce
06:18He's going to his workplace to tell him who he is
06:42I'm amazed
06:44Absolutely floored
06:48I'm so excited
06:55Guess what?
06:58I'm going to Japan
07:02Congratulations
07:04I knew you'd do it
07:06That's great
07:07When?
07:08I don't know. Soon, I hope
07:10Wow
07:12Thanks
07:17And so
07:20Thank you
07:26Nice to meet you
07:28You're welcome
07:29Thank you
07:31By the way, what about the university lecture?
07:35I really wanted to come to Japan this time
07:39So I filmed a lecture and uploaded it to YouTube
07:57And so he took a vacation
08:04And then
08:09He learned the traditional way of making bonito sushi in Japan
08:15It took him 6 months to learn how to make bonito sushi
08:23Ken's incredible progress
08:27It's real
08:31It's on a different level
08:35If you invite him to Japan, his life will change
08:43The place he went to in Japan
08:47Nishiizucho, Tago, Shizuoka
08:53This place has a deep connection with bonito
08:56It has a history of more than 1300 years
09:01One of the highest class
09:04Tago, Shizuoka
09:10After hearing his enthusiasm
09:12The manufacturing office accepted him
09:18Hello
09:23Hello
09:24Nice to meet you
09:27I'm Yasuhisa Serizawa
09:31It smells good
09:34Let's learn how to make it together
09:38Thank you
09:40Kanesa Bonito Sushi Shop, founded in 1543
09:49Yasuhisa is the 5th generation
09:54The history of bonito sushi goes back to the Nara period
10:00It's been around for a long time
10:02To preserve the bonito, which is easy to get hurt
10:06The original shape is the Nikata-uo, which was boiled and then dried
10:11Nikata-uo
10:14Nikata-uo was used not only to eat
10:18But also to make soup stock
10:22And in the Edo period
10:24After the development of processing technology
10:27The Baikan method was invented
10:34To make bonito sushi that is close to the present
10:42At Kanesa Bonito Sushi Shop
10:45You can feel the atmosphere of the Edo period
10:51The Tebiyama style Baikan method
10:58First
11:03Is the one in front moldy?
11:06This one is moldy
11:08This one is not moldy
11:12This one is called Ara-bushi
11:14Ara-bushi
11:16The moldy one is called Kare-bushi
11:19This one is moldy and it's called Kare-bushi
11:22Right
11:24I think it's completely different from the one I make
11:29Bonito sushi is divided into two by manufacturing method
11:34Ara-bushi, which evaporates the moisture of bonito
11:42This is 80% of the bonito in supermarkets
11:46It is mainly sold as bonito
11:51On the other hand, the one that absorbs moisture and dries it
12:01Kare-bushi
12:03That's what it was
12:05Kare-bushi
12:08In addition, the highest quality product that has been dried and aged to the limit is Kare-bushi
12:20By drying it for 6 months
12:24The mold breaks down the oil and turns it into an exquisite umami
12:30Kare-bushi for the first time
12:35Kare-bushi
12:38Is the mold Kojikin?
12:44It's dried Kojikin
12:48Mr. Ken says it's his first time eating freshly shaved bonito
12:55Beautiful
12:59This is Ara-bushi
13:02This is Kare-bushi
13:08First, Ara-bushi
13:13It's delicious
13:16It's soft
13:18It's a little soft because there's a lot of moisture
13:23Next, Kare-bushi
13:26It's a delicate taste
13:28You can see that he's putting a lot of effort into it
13:31That's right
13:34I'm happy
13:37Pour hot water into the freshly shaved bonito
13:41And drink the broth
13:44After letting it sit for 4-5 minutes
13:49It's Ara-bushi
13:50There's already so much
13:52This is the broth made from Kare-bushi
13:56It's a completely different color
14:04It has a strong aroma
14:10The umami of the Kare-bushi broth
14:17It fills your mouth with a very good flavor
14:21That's right
14:24We use this broth for miso soup or hot pot
14:28Because it has a strong flavor
14:30We use this broth for those who use it for cooking
14:33This one is for extracting the flavor of the ingredients
14:37So it's good for making soup
14:43Yes, delicious
14:45Thank you
14:48Kare-bushi
14:51After tasting the difference in the broth
14:57He's making the bonito-bushi he's been waiting for
15:03This is called Bate-bocho
15:06It's a knife used to cut the dorsal fin
15:10He cuts the dorsal fin with a knife similar to a horse's
15:14And removes it
15:24He cuts along the middle bone
15:27And cuts it into three pieces
15:33I'm going to cut this in half
15:36Four pieces from one piece of bonito
15:41This is called Bate-boshi
15:46The first piece is big
15:49As the water evaporates, it becomes smaller
15:52It's about 1kg of bonito
15:551 out of 6
15:57It's that small?
16:01Wow, that's how it's cut?
16:03The water evaporates from 6kg to 1kg
16:07And the flavor is concentrated
16:15Rikiyo is the 4th person
16:27People in the past didn't teach us
16:30I learned it myself
16:34When I first started, I couldn't cut it well
16:38So I cut it over and over again
16:47When he was 29 years old
16:49He entered this world to inherit his father's skills
16:53Yasuhisa-san came to this world with a purpose
16:58I grew up in a place where they make Bate-boshi
17:05And I wanted to leave a legacy
17:09I'm the 4th person
17:13It's a great job that continues for many generations
17:22It's like a movie
17:28After making the bonito into a sushi
17:31They put it in a pot and boil it
17:41It's very difficult to cut it
17:43They say it's more difficult than cutting bonito
17:47Really?
17:49If you bend it a little, it's cooked
17:55Straighten it so that it's easy to cut
17:59This shape is very important
18:03If you bend it a little
18:06It's cooked, so it's straight
18:09You don't know if it's cooked or not
18:14The skill of a craftsman hidden in an ordinary place
18:25After arranging it carefully
18:28Put it in hot water to remove the smell
18:33Only the bones and the head
18:38This prevents the bonito from shrinking
18:46I just boiled it in hot water
18:51That's why it was crumbling
19:00Boil it slowly so that the shape does not collapse
19:11It will take about an hour from now
19:21At this time
19:24Serizawa-san prepared lunch for Ken-san
19:32It looks delicious
19:33Bonito soup with fat
19:39Bonito soup with bonito soup made with the best HONKAREBUSHI
19:51Ken-san is eating
19:57It's very delicious
19:59There is a deep taste in the taste of the soup stock
20:04It seems to go well with noodles
20:09It's rare because it only comes out when the bonito is cut
20:15Wow
20:19It looks delicious
20:20It seems to be eating expensive beef
20:24I'm glad to hear that it's delicious
20:27The taste of Japanese food is attracting attention among chefs all over the world
20:33Bonito soup with bonito soup stock is an essential ingredient for the development of food in the world
20:40I want many people to eat
20:45It's a great idea
20:48What's more?
20:51I'm grilling the bonito
20:59Bonito is a preserved food in Tago district
21:06Bonito is pickled in salt and dried for 3 weeks
21:12Wow
21:14It's a soup
21:19The soup is the beginning of bonito soup
21:22Wow
21:24The history is said to be older than bonito
21:29This is the origin of bonito soup stock
21:33I see
21:35It was made all over the country in the Edo period
21:39Now it's only left in Nishi-Izu
21:46If you grill the bonito and eat it as it is, it's the best fish for sake
21:53It's the best
21:55Also, if you put it in ochazuke
21:58Ochazuke is great
22:00The soup stock will spread
22:02I want to eat
22:04Let's eat seasoned udon
22:07Udon
22:09I'm excited
22:11Nishi-Izu special salted bonito udon
22:15It looks delicious
22:17Let's eat
22:19What's more?
22:21It's the best
22:23It's like making a home-cooked curry
22:26And the food that has been studied for 8 years
22:30Wow
22:32What's this?
22:35The first day of arrival from the United States
22:40Mr. Ken loves bonito
22:44In the Kanesa Bonito Shopping Mall in Nishi-Izu in 143BC
22:51Salted bonito is the origin of bonito
22:58Let's eat seasoned udon
23:02Udon
23:04I'm excited
23:07Mr. Serizawa uses salted bonito
23:15He grinds salted bonito in the boiled udon
23:21He adds steamed bonito
23:28Steamed bonito
23:30Steamed bonito
23:32Steamed bonito
23:34Steamed bonito
23:39He adds soy sauce
23:43This is the best
23:45Steamed bonito is dancing
23:48It looks delicious
23:52It looks delicious
24:01He's good at eating
24:09He adds raw egg
24:16In this bowl of udon,
24:20there is the history of Nishi-Izu
24:24Salted bonito and bonito
24:28Thank you
24:33Thank you so much
24:37I'm honored
24:39Thank you so much
24:42I'm really honored to be here
24:45What's this?
24:47I want to eat
24:49Don't you want to eat?
24:51Are you kidding?
24:52Please prepare
24:54I'm so happy
24:57It's a magical ingredient
25:05It's delicious
25:07The moment you put it in your mouth, it spreads
25:09It's delicious
25:11It's really delicious
25:18It's delicious
25:20I'm glad I was born as a Japanese
25:23It spreads all over my face
25:26If you eat only salted bonito,
25:28it has a strong taste
25:31After an hour,
25:33you can eat salted bonito with your teeth
25:36Salted bonito udon
25:39To keep the tradition,
25:42you can eat it in 10 restaurants in Nishi-Izu
25:57The bonito flakes are boiled
26:01If you look closely,
26:03the skin is on the back
26:06There is a reason for this
26:10When you scrape bonito flakes,
26:12you scrape from the tail to the head
26:15When the blade is facing you,
26:16you scrape like this
26:18If you don't know which is the tail or the head,
26:20you can't scrape well
26:23The skin remains
26:25and the color becomes darker
26:27This is the tail
26:30If you scrape the tail backwards by mistake,
26:43It's completely different
26:45It's so different
26:47Even the same bonito flakes are powdery
26:51You have to remember this
26:54It's very educational
26:59Next, they remove the bones
27:03This is also handmade
27:07One by one, by hand
27:10It's hard
27:12It's hard
27:19The modern method of molding and drying
27:24I heard it was created by chance
27:27when they were carrying it on a ship in the Edo period
27:31Yes, by chance
27:33At first, it was a military-style molding
27:37In the Edo period,
27:39when they transported bonito flakes from Tosa to Edo,
27:44there was a problem with mold
27:48At first, it was thrown away because it couldn't be sold
27:52But the mold didn't rot
27:55and the taste was good
28:01Furthermore,
28:02they found out that the molding can increase the umami
28:08Wow
28:10After removing the bones,
28:14There are holes where the bones were removed
28:16So I'm going to paint it
28:20By mixing the raw bonito flakes and boiled meat called momi,
28:26they cover the holes where the bones were removed
28:32This is called repair
28:36I'm going to cover these places, too
28:38I didn't know there was such a job
28:42You're good
28:44If there is a hole,
28:46the meat may break when it is smoked
28:50It's a careful job
28:54It takes two hours to remove the bones and repair them
29:00The preparation is over
29:05You must be tired
29:11My back hurts because I'm in the same position
29:18It's a good idea to put soap in a net bag
29:24I'll try it when I get home
29:28I have to remember
29:32Next, Baikan
29:35It evaporates moisture with fire and smoke of firewood
29:40It's a special method of Baikan
29:42It's made in this area
29:44It's called Tebiyama-style
29:48It's a magical method that only a few shops in Japan have
29:53Tebiyama-style Baikan method
29:57It's amazing
30:00The fire is lit in a 2-meter-deep furnace
30:04The bones are repaired
30:08The smoke is dried at a high temperature
30:12The umami of bonito is sealed
30:16The temperature of the surface of the bonito is 130 degrees
30:28It's burned
30:30The craftsman keeps an eye on it
30:36The craftsman checks the temperature
30:40He adjusts the temperature
30:44This is the tradition that has been passed down since the Edo period
30:48It's amazing
30:53After the smoke is finished, it is lowered from the furnace and cooled
30:58The low-temperature Baikan is repeated about 10 times
31:04This is how ARABUSHI was made
31:08Wow
31:13The charcoal on the surface is carefully scraped
31:20A different type of wood is used for ARABUSHI
31:28It's put in a wooden barrel
31:30It emits gold in a high-temperature room
31:43Let's take a look at the barrel
31:47It's about 28 degrees
31:49There's not much gold, but there's paper
31:55It takes a lot of patience
31:59What is the secret of ARABUSHI?
32:04And
32:06Hello
32:08Nice to meet you
32:12The legend of the shogi world
32:14Kudanya YOSHIHARU
32:16The new hero of the OZUMO world
32:18Fujiseki TAKERU
32:20Amazing people
32:28KUDANYA YOSHIHARU
32:30The new hero of the OZUMO world
32:32KUDANYA YOSHIHARU
32:36What are you into these days?
32:39I want to get into surfing
32:42You want to get into surfing?
32:45I had so much fun surfing the other day
32:49I decided to make it my hobby
32:54What did you enjoy about surfing?
32:57It was one of the most difficult sports I've ever done
33:01I wanted to get into it
33:06You want to get into it
33:09You want to be popular
33:11Where did you surf?
33:13I surfed in Enoshima
33:16You want to be popular in Enoshima?
33:18Are you in your teens?
33:20I'm in my teens
33:22KEN loves Katsuobushi
33:28It's made in the same way as in the Edo period
33:33Ara-bushi
33:37It's made in the same way as in the Edo period
33:40Ara-bushi
33:44He's going to show us how to make Ara-bushi
33:51It doesn't have a lot, but there's mold
33:56This mold takes out the water from the katsuobushi
34:02and breaks down the fat
34:04The yellow part absorbs the fat and changes color
34:10If you leave the mold on for a long time,
34:13the mold will penetrate into the katsuobushi and it will smell like mold
34:16So you have to dry the katsuobushi before the mold penetrates into the katsuobushi
34:27Dry the katsuobushi to keep the mold on the surface
34:40It takes half a year to dry the katsuobushi
34:49The best katsuobushi is done
34:59It takes a lot of patience
35:02But if you take your time, the katsuobushi will definitely taste good
35:09It's a shortcut to making katsuobushi
35:16It's a memorable experience
35:22I was very happy to learn a lot today
35:27It's rare to see Japanese people working together
35:34I respect that
35:38Thank you very much for letting me do this
35:42Arigatou gozaimasu
35:44This is amazing
35:46Ken-san will explain
35:50So, badly wrapped, but I have a set in the basement
35:55You'll see why if you open it up
35:59So I made that
36:02I'm a potter as well
36:05Handmade soy sauce
36:08Cute
36:10It's soy sauce
36:15Then, Serizawa-san
36:19Thank you
36:24Wow, how beautiful
36:29Please try it
36:34And one more
36:38How beautiful
36:40With this, I can make katsuobushi from head to tail
36:47Serizawa-san's favorite knife
36:51Amazing
36:55He collects knives because he loves cooking
36:58I'm happy that people like it
37:01I'm very happy to experience this
37:04And more?
37:06What is this?
37:08That is...
37:10This
37:12Soap
37:14Amazing
37:16Soap
37:18Arigatou gozaimasu
37:20Thank you
37:22For my soup
37:25To show off this, I'll make soup and invite my friends
37:31Please try it
37:37Arigatou gozaimasu
37:39See you
37:41Thank you so much
37:45Serizawa-san, everyone at Kanesa Katsuobushi Shop
37:49Thank you very much
37:55I'm a potter
38:00There are people who walk on the street whistling
38:05They headed to Sanjo City, Niigata Prefecture
38:11A city famous for metal processing
38:17There is a factory that makes katsuobushi
38:21Please take a look
38:23It's great. I'm excited
38:27Ken-san doesn't have a katsuobushi machine
38:31He is a carpenter
38:34He had a hard time cutting
38:36I cut my finger
38:38He visited Yamatani Production
38:42Nice to meet you
38:43Nice to meet you, too
38:45I'm Ken
38:47I'm Yamatani
38:49I'm a carpenter
38:56I don't make blades
38:59I make wood
39:03I see
39:04This is a blacksmith
39:06This is a diamond
39:10Each craftsman has his own blade and diamond
39:16I see
39:19The width and thickness of handmade blades are slightly different
39:29The diamond is cut out one by one
39:39This is a masterpiece of craftsmanship
39:43Amazing
39:46Mr. Yamatani is the third generation of Mr. Shunsuke, a diamond maker
39:59He also makes a katsuobushi machine
40:04I see
40:08He says he can use it anytime
40:12It's smaller than the previous one
40:15It's stylish
40:19Would you like to try it?
40:21Yes, please
40:23It's around here
40:27You push it around here
40:31You hit it here
40:35You're good
40:39It's easier than mine
40:44As you sharpen it, it's going to get wider
40:50It's going to get heavier
40:55If you tilt it, it's going to get lighter
41:02You're good
41:07Wow
41:10Yeah, that works beautifully
41:17It's thin
41:19It's transparent
41:22How light these are
41:25It's a perfect katsuobushi
41:32Thank you
41:35He brought home-made katsuobushi
41:39He brought it
41:41Mr. Ken brought home-made katsuobushi
41:45It would be amazing if I could sharpen this
41:47If you're scared, wear gloves
41:49Will he be able to sharpen it well?
41:52Can you do it?
41:54He's doing it
41:56He's doing it
42:01He's doing it
42:05How is it?
42:09He finally did it
42:11It's amazing
42:15Wow
42:17That worked
42:20I sharpened it for the first time
42:23He sharpened it for the first time
42:26It's good
42:28The katsuobushi has a salty taste
42:33Mr. Ken's katsuobushi has been sharpened
42:37It's amazing
42:39There's an amazing craftsmanship
42:49He's using a pencil to color it
42:56He's using a pencil to color it
43:03The pencil touches the black part
43:08By taking that part
43:10The katsuobushi slowly comes into the katsuobushi
43:14ーCut off the pencil-colored part where the blade and the chisel meet.ー
43:34ーRepeat the cutting.ー
43:37ーCutting with 0.01mm chisel.ー
43:51ーAnd thenー
43:57I'm done.
44:01ーI didn't know it would take so much time.ー
44:10ーOn that night, he was invited by Yamatani-san.ー
44:15Hi, nice to meet you.
44:21My name is Ryosuke Yamatani.
44:23Nice to meet you.
44:27ーHe's having dinner with his family.ー
44:31Looks delicious.
44:36ーWhat Ken-san is curious about isー
44:43ーegg rice.ー
44:47It's heavy.
44:49Let's eat.
44:55ーYamatani-san's cooking isー
44:58ーHe adds soy sauce and black sesame.ー
45:10ーAnd then he grabs a piece of bonito.ー
45:15It's the best.
45:18ーIt's easy to add bonito.ー
45:21ーSo it's the best to eat it fresh.ー
45:26ーAs time goes by, the flavor and the taste are getting weaker.ー
45:31Fresh bonito is the best.
45:34I want to eat this egg rice.
45:42It's really delicious.
45:44It's delicious.
45:46ーThat's right.ー
45:51ーHe adds bonito to his local fried tofu.ー
45:55It goes well with this.
45:58ーHe adds bonito to his local fried tofu.ー
46:07It's delicious.
46:16ーThis is a present for you.ー
46:26ーHe gives him a scraper.ー
46:36ーHe gives him a rice ball when he's hungry.ー
46:40I'm so happy.
46:42I'm so happy.
46:45ーKen gives him a tuna sushi.ー
46:56I want to eat this.
46:58ーCan you scratch it?ー
47:01ーHow is it?ー
47:05ーHe's eating it.ー
47:07Can I eat it?
47:10ーHow is it?ー
47:12It's sweet.
47:14ーHow is it?ー
47:16It's sweet.
47:18It's my first time to eat bonito, but it's delicious.
47:23It's delicious.
47:25It has a strong taste.
47:27It's delicious.
47:28ーHe has a good reputation.ー
47:31ーWhich one do you like better?ー
47:34This one.
47:36ーHe said it.ー
47:39Thank you very much.
47:41It was a lot of fun.
47:43ーThank you very much.ー
47:45ーThank you very much.ー
47:53ーNow, Yamatani production office is open.ー
47:57ーThey are still doing business as they did 8 years ago.ー
48:01You look healthy.
48:03ーThe children who were elementary school students at that time.ー
48:06You look like a high school student.
48:10ーThe eldest daughter, Rino, is a 15-year-old junior high school student.ー
48:15You are a junior high school student.
48:17ーThe eldest son, Ryosuke, is a 19-year-old college student.ー
48:21ーHe is studying English to study abroad.ー
48:25You have become an adult.
48:28ーOn the other hand, Serizawa is...ー
48:31Hello.
48:33How are you?
48:35Yeah, I'm fine.
48:37I'm making a New Year's decoration for the New Year's Eve.
48:43I'm making a New Year's decoration for the New Year's Eve.
48:47ーThey are celebrating the New Year's Eve.ー
48:51ーThey are making a New Year's Eve decoration for the New Year's Eve.ー
48:59It hasn't changed since 1,300 years ago.
49:02They simply use bonito flakes and coarse salt.
49:07Each one weighs about 2 kg.
49:11To preserve them at room temperature,
49:14we have to give them a lot of salt.
49:17We put them in the refrigerator.
49:19This salt is made in a way that suits the temperature of Japan.
49:26Soak them in salt for a week.
49:31Then rinse them with water.
49:41They dry them in the same way.
49:46Wow, that's a lot.
49:49They dry them in the west wind, which is unique to Nishi-Izu.
49:55After drying for three weeks,
49:57they decorate them with straws.
50:02Now, Nishi-Izu has become a historical site.
50:08The bonito flakes decorate the front door of the house.
50:13I feel happy.
50:15Mr. Serizawa starts a cooking class to learn how to make bonito flakes and how to cook them.
50:23I want to go there.
50:26He is working hard to preserve the bonito flakes culture.
50:30I want to preserve it.
50:33Here he is.
50:35Hello, Sana-chan.
50:37She is my daughter.
50:39How old are you?
50:41I'm four years old.
50:43Four years old.
50:45Do you like bonito flakes?
50:48I don't know about your bonito flakes.
50:53She is my friend.
50:55This is Sana-chan, who was born four years ago.
51:00She is comparing it to bonito flakes.
51:02She has her own way of taking pictures.
51:04You like salt, don't you?
51:08I have been eating bonito flakes and bonito flakes since I was a child.
51:15I would be very happy if you could cook for me.
51:17Bonito flakes.
51:19Bonito flakes.
51:21Please cook more bonito flakes.
51:26Yes, I will.
51:28Then you will be a better bonito flakes cook.
51:31I will be a better bonito flakes cook.
51:33I have to do my best.
51:35He is good at cooking.
51:37And Ken-san.
51:45He took a whole bonito from one piece.
51:49He learned how to make bonito flakes.
51:53This is good.
51:57He cut it with a knife he got from Serizawa-san.
52:00He cut it into four pieces.
52:02He is good.
52:04He is amazing.
52:10He used to cut tuna.
52:13This is real.
52:15He cuts bonito flakes from one piece.
52:18He cuts bonito flakes beautifully.
52:20He cuts it straight.
52:23Next, as Serizawa-san taught me,
52:27he boils the bonito flakes with the broth of the bones and the head.
52:34After boiling, he carefully removes the bones.
52:38He is amazing.
52:40He covers the hole for an hour.
52:44Then he leaves it in a special kiln for three hours.
52:49He is on a different level.
52:53He lets it dry for a week.
52:57He leaves it there for about a week.
53:04The evolved bonito flakes are ready.
53:07He is doing it properly.
53:10He is evolving.
53:13Compared to the ones he made before, the difference is huge.
53:18This is real.
53:20And last year,
53:24he challenged something surprising.
53:26What is it?
53:31It took him six months to mature it.
53:34He challenged to make real bonito flakes.
53:38He is amazing.
53:40He challenged to make real bonito flakes,
53:43which is seasoned by adding mold to the rough bonito flakes and dehydrating them.
53:49It is well-made.
53:52The mold he uses is from the real bonito flakes from Japan.
54:00It is small, but this is the mold.
54:06He stores the molded rough bonito flakes in this.
54:15This is on the roof.
54:23During the day, he takes it out of the box and dries it on the roof.
54:27He did this for six months.
54:30He did his best.
54:32He is amazing.
54:34This is how the real bonito flakes made by Mr. Ken were made.
54:39It is not as good as the real bonito flakes made by Mr. Serizawa,
54:43but it has a delicate taste.
54:46He is amazing.
54:48He is also a teacher at a university.
54:51In the past eight years, he has written a lot of recipes
54:55and came up with a dish using bonito flakes.
54:59This is Nikogori.
55:02In the gelatin of bonito flakes,
55:05sesame seeds and shiitake mushrooms are in it.
55:08Nikogori.
55:11This is Zousui with bonito flakes and kelp stock.
55:17He has been researching for eight years.
55:20He made a dish using bonito flakes, which is said to be the most delicious.
55:24I'm curious.
55:26Here are the ingredients.
55:28This is butter.
55:31Before cooking,
55:36This is the soap net that Mr. Serizawa gave me.
55:41It is convenient.
55:42I can't stop using it once.
55:45This is a good soap.
55:48First, he makes a soup stock from Hokkaido kelp.
55:52He puts it in a luxurious way.
55:54Meanwhile, he uses a scraper from Mr. Yamatani to make bonito flakes.
56:00He is active.
56:03It is just before using it.
56:06The freshly scraped bonito flakes have a different scent.
56:11He is even more particular.
56:15He stops the fire of the kelp stock before putting the bonito flakes in.
56:19When it boils, bitterness comes out.
56:24He stops the fire and puts the freshly scraped bonito flakes in.
56:32He stews it for about 10 minutes while adjusting the heat so that it does not boil again.
56:44This is the best.
56:51This is a golden soup stock.
56:53This is amazing.
56:57He mixes this with the beaten egg.
57:05He is gentle and slow here.
57:09When the air enters, it becomes hard.
57:15What he made is...
57:23That's right. It's chawanmushi.
57:27It's well-made.
57:32It's fine and soft.
57:37Here is shiitake mushroom butter saute.
57:40Butter saute.
57:42Tuna with salt.
57:47Chawanmushi is completed.
57:50It looks delicious.
57:52It's novel.
57:54Let's eat.
58:02It's perfect.
58:05It has a delicate taste of bonito flakes.
58:08It's amazing.
58:10At first, it was a mysterious taste.
58:14The meeting with Mr. Serizawa was really special.
58:21I will continue to challenge myself to make better bonito flakes.
58:28I think it is my mission to spread the greatness of bonito flakes.
58:36When he invited Mr. Ken to Japan,
58:40he was struggling to make his favorite bonito flakes.