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00:00I don't know what's going on, but I'm getting excited!
00:05This is a new documentary about Fushima!
00:10Isn't it dirty?
00:12Does that mean it's tasty?
00:14Two years ago, they bought a 120-year-old house with two Omoya and Naya in a 400-square-meter land.
00:25The Omoya, which had been abandoned for 40 years, is now owned by the Hiroshi Fujioka family.
00:32I don't need this.
00:36Naya is now working at a library where she has more than 4,000 books.
00:42Tsuchiya Anna's parents and...
00:46It just moved!
00:48Wow!
00:50She moved the vertical part of the house with a traditional plasterboard.
00:56In addition, Iwata helped with the undercoating of the indoor wall.
01:01It's like Iwata did it.
01:05All right!
01:07Kimondi Takagishi made the flooring.
01:13Maeda!
01:14Maeda turned the roof into a leaf.
01:17He's one step closer to completion.
01:21And the work this time is...
01:24What are you doing?
01:26What kind of place is this?
01:28It's a field.
01:30It's hard work.
01:32It's a field with about 600 pots in the back of the building.
01:36Actually, this is a model of a field.
01:39Is this a field?
01:41Isn't it a park?
01:43Are these vegetables?
01:46It's amazing. I'm happy.
01:49A chicken coop and a goat coop.
01:52Shima's family has prepared a pond.
01:55It's going to be a field like a garden in Europe.
01:59But now there's a big problem with the field.
02:02Every night, there are 10 deer and 5 or 6 wild boars here.
02:08It's a passageway.
02:10This.
02:12It's pretty big.
02:14You can't grow vegetables here.
02:16If you make a field, you can't enter the store.
02:19You're making a fence.
02:21Let's do it.
02:23The damage to the field is getting worse in Japan.
02:28The damage is more than 1.6 billion yen a year.
02:32There are wild boars, deers, and even monkeys around Shima's house.
02:39There is a risk that the field will be washed away in an instant.
02:42So they have to make a fence.
02:45Are you going to make a fence?
02:47On the other hand, Shima.
02:51Chicken, chicken thigh, curry powder, yogurt, and marinade.
02:55Marinade.
02:57Shima is looking forward to the most.
02:59She is preparing a delicious meal to eat at work.
03:03What kind of food is it?
03:07I hate it.
03:09It's best to work and eat delicious food.
03:13First of all, there is a net between the net and the net.
03:17Dig below and fill it.
03:20Why do you fill it?
03:22I'm looking forward to it.
03:24I'm curious about why you fill the net.
03:28I will try to dig about 10 cm between the net and the net.
03:35I used to be a teacher at a school and did agriculture.
03:38It's pretty hard.
03:40It's hard.
03:42It's hard.
03:46This is hard.
03:48It seems to be a simple task.
03:50There are weeds and bamboo roots in the soil.
03:54It's hard work.
03:56AKE is sweet.
03:58Who is this?
04:00This is me.
04:02This is not a club activity.
04:04This is me.
04:09I thought you were a director in high school.
04:12I shouted 100 times that I was stupid.
04:15I put my nose on this pillar.
04:17I will do my best.
04:22This is a punishment in high school.
04:24He spent an hour with HONUKO.
04:28I fell in love with him.
04:30I dug a well.
04:32I put a metal rod on the bottom of this.
04:37I fill it with a net.
04:39This is a metal rod.
04:41I can't move this.
04:44This is so that it doesn't sink from below.
04:48Highly intelligent monsters can enter from below with just a net.
04:53They are easily defeated.
04:55They find their weak point in an instant.
04:59I put a metal rod on the bottom of the net.
05:02I fill it with a hole.
05:04This prevents the monster from passing through.
05:11I put this in the hole.
05:13I push it into the hole.
05:18Is this okay?
05:20I fix the net with a nail.
05:24I fill it with soil.
05:29I was able to do it.
05:31He continues to do this.
05:34Other than the entrance, all the fields have been completed.
05:40He is preparing to make French vegetables.
05:45He is waiting for the spring to come.
05:48It was a short time, but I did it for more than three hours.
05:53Everyone's arms are full.
05:56He worked hard for three hours.
05:59He is waiting for two people.
06:01He is preparing green onion rice.
06:06It smells good.
06:08I fry the onions until they turn brown.
06:12What did he take out first?
06:15I prepared this in the morning.
06:17What is this?
06:19This is chicken.
06:21This is yogurt, curry powder, and garlic.
06:24I'm hungry.
06:26This is curry powder, yogurt, and garlic.
06:31This is boneless chicken.
06:33I put this in the pan.
06:35He is good at cooking.
06:38He is in charge of cooking.
06:41I make it with protein.
06:45He puts white wine and tomatoes.
06:48What is this?
06:50He puts everything in the pan.
06:54What is this?
06:56This is a banana.
06:59Do you put this in the pan?
07:02I put chicken in curry powder.
07:05Curry powder has a flat taste.
07:08There is no meat.
07:11I put tomatoes, onions, and bananas in it.
07:17I put meat in it.
07:19He puts consomme and laurier in it.
07:24He stir-fries the onions with a lot of butter.
07:29The rice has come out.
07:31He stir-fries the rice as it is.
07:33If you wash the rice, it will be watery.
07:39He stir-fries the rice lightly.
07:43I put this in the pan.
07:46What did you stir-fry?
07:48I put butter in it.
07:51What did you put in it?
07:53I put a lot of butter in it.
07:55What did he take out while waiting for the rice to be cooked?
07:59This is a piece of chicken thigh.
08:02This is a piece of chicken thigh.
08:04What is this?
08:07This is delicious.
08:10I want to eat this.
08:12I want this.
08:14This is a fruit from the field of MAMOJI.
08:18Is this a fruit?
08:20This is an orange.
08:23This is salt and pepper.
08:26Is this an orange?
08:28This is a fruit from the field of MAMOJI.
08:31He puts salt and pepper and olive oil in it.
08:34He puts lettuce in it.
08:38This is delicious.
08:42This looks very delicious.
08:44This is a kiwi from the field of MAMOJI.
08:47What is this?
08:52Is this a salad?
08:54This is a fruit from the field of MAMOJI.
08:56I've never seen this before.
08:58I've never seen this before.
09:00This is a fruit from the field of MAMOJI.
09:02Is this okay?
09:04I've never seen this before.
09:06This is amazing.
09:08I didn't think of this.
09:11I want to eat this.
09:13This is a salad with dressing.
09:17This is a salad with dressing.
09:21This is a salad with dressing.
09:25What does this taste like?
09:28This is delicious.
09:31This is delicious.
09:34This is delicious.
09:38This goes well with the sweetness of raw ham.
09:41This is a salad with dressing.
09:44This is a salad with dressing.
09:48This is a salad with dressing.
09:51This is a salad with dressing.
09:54This is the first time I've seen this.
09:56I think I can make this.
09:58I'll buy a lot of oranges next time.
10:01Is that so?
10:04I used to eat tuna and salad separately.
10:07It's easy to eat together.
10:09I want to eat this.
10:11This is a chicken with bones that was boiled with yogurt and curry powder.
10:17Remove the meat.
10:19What does this do?
10:21This has a meaning.
10:24This crushes the meat.
10:26This is a hand mixer.
10:28This crushes the meat with a mixer until it becomes smooth.
10:32I put the cream in this.
10:34This looks delicious.
10:36I put this on bread.
10:39I put the sauce back in this.
10:42This smells good.
10:44This is butter chicken.
10:47This is butter.
10:49I eat this with this.
10:53This looks delicious.
10:56This is a good orange.
10:59This looks delicious.
11:02This is a creamy chicken curry with bones soaked in yogurt for half a day.
11:07This is delicious.
11:12This is a surprising taste.
11:17This is a home run.
11:20This is a delicious home run.
11:22This is very delicious.
11:24This is very creamy.
11:26This has a fruity taste of banana and apple.
11:29This is delicious.
11:31This is very soft.
11:33This is very soft.
11:35This is delicious.
11:38The meat is very soft.
11:41The meat is very soft.
11:45This is delicious.
11:47Can I have a refill?
11:49This is delicious.
11:51This is a chicken curry with bones.
11:53I eat this.
11:59This is delicious.
12:01This is very rich.
12:03The chicken is very soft.
12:06This is very delicious.
12:11This is delicious.
12:12I feel the sourness of the tomato.
12:14This is a well-balanced yogurt.
12:17This is delicious.
12:20This is refreshing.
12:21This is not spicy.
12:23This butter rice alone is very delicious.
12:27This is very delicious.
12:29This is more delicious than India.
12:33This is delicious.
12:34Next, add sugar and flour to the butter.
12:38This is very delicious.
12:39This is a lot of butter.
12:41What is this?
12:46What is this?
12:47Is this a dessert?
12:49What's inside?
12:50This is a leaf.
12:52This is very delicious.
12:54This is the first time I've seen a person who cuts a leaf.
12:57This is cinnamon.
12:59This is very delicious.
13:00This is very delicious.
13:03This smells good.
13:05This is like a magic powder.
13:07This is rubbed with your hands.
13:11Do you eat this?
13:14What do you use this for?
13:16This is heated by hand.
13:18This is kneaded with flour.
13:22This is made into a powder.
13:25This is a powder.
13:27Do you put this on bread?
13:30This is a banana.
13:32This is a banana.
13:36This is a peel.
13:38This is also delicious.
13:42What is this dish?
13:43This is a crumble.
13:45This is a home-made dessert.
13:47This is a 200 degree oven.
13:49This takes 15 minutes.
13:58This is a banana.
14:00This is a puree.
14:02This is eaten with ice cream.
14:09This is a British dessert.
14:11This is a crumble with a crispy crust.
14:14This is an arrangement of Shimasan style.
14:16I want to eat this.
14:19How does this taste?
14:21This is very delicious.
14:23This is very delicious.
14:27This is very delicious.
14:29The top of the tea is crispy and the bottom is sticky.
14:32This is very delicious just by baking bananas.
14:35I want you to make this every day.
14:39This is very delicious.
14:41Good morning.
14:42I feel the sweetness of bananas.
14:45I want to go home.
14:48I want to go home.
14:50This is a banana crumble.
14:51First, enjoy the banana and crumble.
14:54After that, eat it with ice cream.
14:58This is very satisfying.
15:01The texture of the crumble and the texture of the banana are very good.
15:06The scent of cinnamon spreads in my nose.
15:10I can taste the tea.
15:12This is very delicious.
15:13I can feel the sweetness of ice cream.
15:16I thought I was the same as him.
15:20This is a scum.
15:24If you eat this with ice cream, it will be very delicious and sweet.
15:29He is an actor who is good at cooking.
15:33He is eating in Ginza.
15:35Good morning.
15:37It's been a long time.
15:38He is a very popular actor in movies and dramas.
15:41He is YUYA YAGIRA.
15:44My goal is to become a sushi chef.
15:49I will continue to learn.
15:54Good morning.
15:55How are you?
15:57How are you?
15:58I'm fine.
16:00You are strict.
16:02I have an unchanging heart.
16:05This is a tough training.
16:09I will do my best.
16:11Good luck.
16:14This is a serious project.
16:17YUYA YAGIRA is on his way to become a sushi chef.
16:23When I went to study English for a short time, I was curious about sushi.
16:30I want to open a sushi restaurant when I am 40 years old.
16:34I want to open a sushi restaurant in London, Saudi Arabia, and Dubai.
16:39His next dream is to open a sushi restaurant overseas when he is 40 years old.
16:45He wants to attract a lot of people.
16:49This is a serious training.
16:52Who will guide him?
16:55Are you okay?
16:57I will do my best.
17:00This is a serious training.
17:04SAKAGAMI is the head chef of GINZA ONODERA.
17:12He was appointed by NICHOLAS CAGE and the world's VIP.
17:19He has raised more than 200 people at SUSHI ACADEMY.
17:25He is a top chef.
17:28Concentrate more.
17:33I can't.
17:36I have no choice but to overcome this.
17:39YAGIRA is guided by NICHOLAS CAGE.
17:42He is a great actor who can play any role.
17:47He has mastered all the difficult techniques.
17:51Did you learn from me?
17:52No, I didn't learn from you.
17:54You were great.
17:57You have a good sense.
18:01What is the goal of this training?
18:05I will test it.
18:06If I can finish it in time, I will hold it in front of the audience.
18:14This is a place where you can fly around the world.
18:18This is TORYUMON.
18:20This is a popular restaurant where you can eat the same high-quality ingredients as the main store at a low price.
18:26This looks very delicious.
18:28The students who are recognized for their hard training at SUSHI ACADEMY will stand there.
18:34They will hold it in front of the audience and train their skills.
18:38This is a place where you can learn.
18:41So it's cheap.
18:43YAGIRA's goal is to stand here.
18:47But for that purpose.
18:51He has completed five tasks in two days of training.
18:54He needs to pass the exam to make his restaurant debut.
18:59Can YAGIRA hold it in front of the audience?
19:06We are always grateful to the audience.
19:12This is YAGIRA, who will start training today.
19:16I'm YAGIRA YUYA.
19:18You are amazing.
19:20If you are told the basic greetings and etiquette, please answer.
19:25Don't forget the basic movements.
19:38If it's not YAGIRA, I can't stand it.
19:43Sakaguchi is scary.
19:45I'm scared just by the etiquette.
19:49First is the basic training of the students.
19:52SUSHI ACADEMY is not just about holding it.
19:54Most people think of SUSHI ACADEMY as a goal by holding it.
19:59Holding is just a passing point.
20:01Please learn.
20:05A group of craftsmen will teach YAGIRA.
20:09Training 1.
20:11Preparation.
20:13I will prepare the shrimp.
20:17This is a shrimp for SUSHI.
20:20Insert the skewer from the boundary between the head and the body.
20:27I can't do it now.
20:29This will boil the shrimp.
20:32Why do you insert the skewer?
20:34If you boil the shrimp as it is, it will boil like this.
20:39You can't eat SUSHI as it is.
20:43Insert the skewer from the boundary between the head and the body.
20:47Is it straight?
20:49It looks good.
20:52Training 2.
20:54Insert the skewer from the boundary between the head and the body.
20:59YAGIRA also practices.
21:01This is difficult.
21:10It looks beautiful.
21:12This is a perfect score.
21:15This is perfect.
21:17This is beautiful.
21:19When you eat this, the taste will change.
21:24This is 80% to 90%.
21:27The remaining 20% and 10% are the counter work.
21:31This is the preparation for that.
21:35Boil the shrimp while inserting the skewer.
21:37Peel the shrimp.
21:39This is delicious.
21:41This is the shrimp.
21:43This is the shrimp that has been peeled.
21:45This is beautiful.
21:47I am impressed that there is such a careful process.
21:52He prepared the shrimp well for the first time.
21:56He is good at boiling the shrimp.
22:01This is amazing.
22:02Season the kelp broth with sake, soy sauce and mirin.
22:09The taste will change depending on the condition of the kelp.
22:15This is difficult.
22:17The important thing is the taste of the shrimp.
22:20I remember this.
22:22This is amazing.
22:31This is delicious.
22:35The taste of the shrimp will change depending on the size and freshness of the kelp.
22:41You can only rely on your sense of taste.
22:45This is difficult.
22:48I think this is not sweet enough.
22:53I add sweetness.
22:55I add a little sweetness.
23:00This is it.
23:04How is it?
23:09This is delicious.
23:12I think you have a good sense of taste.
23:17I'm relieved.
23:24This is delicious.
23:30This is wonderful.
23:33This is a level that can be served at a restaurant.
23:36If I'm in trouble, I'll serve this.
23:40You are holding this.
23:42You are the best actor.
23:47You are good at training.
23:48You have a good attitude to learn.
23:52This is wonderful.
23:54He has a challenge.
23:57I cut the sardines.
24:00Sardines have a lot of bones.
24:03If you can cut it, all the bones will remain.
24:05It's hard to remove the bones.
24:08Sardines have a lot of bones.
24:10If you cut it with a knife, all the bones will be removed.
24:15Sushi chefs can cut the sardines without leaving the bones.
24:20What is the secret to this?
24:23This is amazing.
24:27He is training to become a sushi chef.
24:32What is the skill of a chef to cut the sardines without leaving the bones?
24:36I cut the sardines.
24:39This is called hand-cutting.
24:43This is because there are a lot of bones.
24:47If you cut it with a knife, it's hard to remove the bones.
24:50If you cut it with your fingers, the bones will be removed.
24:54If you cut it with a knife, all the bones will be removed.
24:56This is a half-boiled fish.
24:59If you cut the fish, it will be worthless.
25:04Sardines have a thin skin and easy to break down.
25:08Sardines have more small bones than other fish.
25:13If you cut it with a knife, all the bones will be removed.
25:17If you cut it with your fingers, the bones will be removed.
25:34How is it?
25:36It seems to be easy to remove the bones.
25:40It looks delicious.
25:42The fish is tattered.
25:46You cut the fish too fast.
25:48You should cut the fish slowly.
25:51This fish is worthless.
25:53You should not cut the fish.
25:55I understand.
25:56But he is good at cutting fish.
26:01The fish is tattered.
26:03This is difficult.
26:05Be careful.
26:06If you don't hold the bones, the fish will be tattered.
26:12Don't pull the bones.
26:14Hold the bones.
26:15You should hold the bones with your fingers.
26:18The bones will be tattered.
26:22You should hold the bones with your fingers.
26:23You should hold the bones with your fingers.
26:27If you hold the bones with your fingers, the fish will be tattered.
26:30You should hold the bones with your fingers.
26:33If you want to hold the fish, you should hold the bones with your fingers.
26:40If you hold the bones with your fingers, the fish will be tattered.
26:45That's why I'm a chef.
26:46I see.
26:47The more you do it, the more you get better.
26:51I want to be good at what I like.
26:56He is getting better at it.
27:02I didn't realize it.
27:06What happens if I cut the fish?
27:10What happens?
27:15That's good.
27:17Thank you very much.
27:18You are welcome.
27:19You have changed a lot.
27:22Can I eat this?
27:23Of course.
27:24It's perfect.
27:25It's perfect.
27:27I'm glad.
27:29I'm getting better at it.
27:34But, you won't lose.
27:35I won't.
27:36I'll do my best.
27:38It's difficult.
27:39I think it's a delicate work not to leave such small bones.
27:46It's very difficult.
27:47But, it's interesting to see his skills getting better.
27:52Next, he is going to make SHARI.
27:57SHARI is the most important ingredient in sushi.
28:02SHARI is the most important ingredient in sushi.
28:06This is SHIROZU.
28:08SHIROZU is made from rice.
28:10This is AKAZU.
28:13AKAZU is made from SAKE KASU.
28:17SHARI is made from SHIROZU.
28:22AKAZU is famous in EDOMAE SUSHI.
28:26Why does he use AKAZU in EDOMAE SUSHI?
28:30I see.
28:34He is going to make SHARI.
28:38SHARI is the life of sushi.
28:40We use AKAZU.
28:44AKAZU made from SAKE KASU is famous in EDOMAE SUSHI.
28:49AKAZU has a stronger umami and richness than SHIROZU.
28:52SHIROZU was cheaper than SHIROZU in the past.
28:56SHIROZU was established as EDOMAE SUSHI.
28:59How does he make SHARI?
29:02This is the process of cutting SHARI.
29:04He is cutting SHARI.
29:06This is amazing.
29:08This is a cutting method.
29:11What is the purpose of cutting SHARI?
29:13This is to separate the rice and coat it with vinegar.
29:19Even if you mix SHARI for a long time, it will stick to SHARI.
29:23SHARI will not melt in your mouth.
29:25SHARI must be separated quickly within two minutes.
29:29SHARI is not solidified.
29:31It is important to make SHARI large with your wrist.
29:35It is ideal that there is no white part.
29:39SHARI is the most basic SHARI.
29:42However, SHARI is the most difficult SHARI.
29:46In the previous test, he confirmed that SHARI could not be mixed in less than two minutes.
29:51After that, he watched the video for three months.
29:54He continued image training.
29:59Revenge test.
30:04I'm nervous, but I'll do my best.
30:09Start.
30:19The point is to mix SHARI quickly until there is no white part.
30:28One minute has passed.
30:33He is doing his best.
30:35This is good.
30:38Do your best.
30:49SHARI is completed.
30:53This is SHARI made by YAGIRA.
30:56This is good.
31:01What is the result?
31:05SHARI is completed.
31:10SHARI is solidified.
31:14Thank you very much.
31:20I was surprised.
31:21You turned SHARI in the opposite direction.
31:26I didn't know that.
31:27I thought SHARI was solidified.
31:30Did you do it somewhere?
31:32I thought SHARI was solidified.
31:35SHARI was completed in an instant.
31:38Thank you very much.
31:41Humans are getting better and better.
31:44If you do it, you can do it.
31:47Did you shake SHARI?
31:51Finally, the most difficult test.
31:54This is a rice ball.
31:56This is a rice ball.
31:58If I don't decide this, I can't make sushi.
32:04The last test was very difficult.
32:09Last time, he learned how to make a rice ball.
32:18This time, he will learn how to make a rice ball.
32:23I will make SHIMAJI.
32:25This is a rice ball made from white meat.
32:26This is easy to make a shape.
32:28I will make it into a good shape.
32:31This is SHIMAJI, which costs 10,000 yen per kilogram.
32:37I will make it from the beginning.
32:43I will cut this.
32:45Can you cut this?
32:48White meat changes a lot in a short time.
32:51If the white meat is still alive, you can't eat it.
32:56You can't bite it.
32:57I see.
32:59If you cut it too thick, it will be a nuisance to the customer.
33:02I see.
33:04This is 2 mm thick.
33:06I cut this with the feeling of my fingertips.
33:09This is 2 mm thick.
33:18This is amazing.
33:22Is this thick?
33:23This is a lot thicker.
33:25This is very thick.
33:28This is too big for me.
33:31This is difficult to cut.
33:32This is like a knife.
33:34This sticks to the cutting board.
33:37This is because the blade is long.
33:39This makes the surface area smaller.
33:41This is a habit.
33:44If you cut this too thick, it will be difficult to cut it thinly.
33:48This makes the surface area smaller.
33:50This makes it look bad.
33:52I cut this diagonally.
33:53He still has a challenge.
33:55He cuts this with SHANITO.
33:57This is the point of cutting white meat.
33:59I cut tuna with a thick blade.
34:02This is a good way to cut it.
34:03White meat is thin.
34:06This is easy to stick to the cutting board.
34:15This looks delicious.
34:18This is amazing.
34:24This is amazing.
34:26This is complete.
34:27How do you rate this?
34:28I think this is good.
34:32I give this 30 points.
34:34This has a different shape.
34:36This doesn't have a three-dimensional effect.
34:38This is very good.
34:39This is very good.
34:42I compare this with SAHAGAMI's grip.
34:45This is cool.
34:50This looks delicious.
34:53This is completely different.
34:56This doesn't look like the same fish.
34:59This is a huge sushi.
35:02He adjusts the amount of rice according to the size and shape of the fish.
35:07He holds the rice and fish in his hand.
35:10This is called SHIME.
35:12He needs a skill that makes the fish look beautiful in three dimensions.
35:17The beauty of the fish is important.
35:21The fish doesn't look beautiful.
35:24This is the next step.
35:28He challenges a more difficult fish.
35:32Next is KURUMA-EBI.
35:34This looks difficult.
35:35This is a large KURUMA-EBI.
35:37This is a large KURUMA-EBI.
35:39This has a three-dimensional effect.
35:42I sometimes ask the craftsman to break the fish.
35:47This is the same for tuna.
35:48This is a large KURUMA-EBI.
35:51I'm looking forward to it.
35:54He cuts the fish into small pieces.
35:56This is easy.
35:58He cuts the fish into small pieces.
36:02This seems to be a simple task.
36:05He tries it.
36:09He cuts the fish into small pieces.
36:12He cuts the fish into small pieces.
36:15This is not good.
36:17This is a little off the center.
36:20This is not symmetrical.
36:23This side is thicker.
36:26If this is not symmetrical, it will be uncomfortable in the mouth.
36:31This is a simple task.
36:34But this is a difficult task.
36:37I haven't thought about it.
36:41He learns the craftsmanship of the craftsman.
36:46He cuts the fish into small pieces.
36:48Next time, I will be careful not to make a mistake.
36:56This looks difficult.
37:03He is thinking about it.
37:05He is thinking about it.
37:06He is thinking about it.
37:09He is thinking about it.
37:11He is thinking about it.
37:12This is a difficult task.
37:16This is like sushi.
37:18This is more difficult than I imagined.
37:20This is big.
37:22It's hard to grasp the feeling of the rice.
37:25I can't see it.
37:28It's difficult to turn it over.
37:32This is not symmetrical.
37:33This will collapse.
37:36This is not symmetrical.
37:37This is sticking out.
37:38This is not attached to the material.
37:41The shrimp is boiled once.
37:43So it has less water content than other ingredients.
37:45So it is difficult to stick to the rice.
37:47I see.
37:48The size of the shrimp is also large.
37:50So it is difficult to grasp the rice.
37:52So it is easy to collapse.
37:56So he uses his left thumb to hold the rice firmly.
37:59He needs to make a shape so as not to break the rice.
38:04He repeatedly uses his right hand.
38:11This is not symmetrical.
38:17This is not symmetrical.
38:19This is not symmetrical.
38:22This will not collapse.
38:25This will not collapse.
38:26This is not symmetrical.
38:27This is a shrimp, but it's really difficult.
38:29I understand the difference.
38:32Isn't it amazing that he can hold the rice firmly?
38:35He is a craftsman who is not like an actor.
38:39He feels the feeling of the rice.
38:41He grabs the rice firmly.
38:44Next.
38:46This is GUNKANBAKI.
38:49This looks easy.
38:51But this is difficult.
38:53This is difficult.
38:55This is difficult.
38:57This is difficult.
38:59This is difficult.
39:03This is difficult.
39:05This is difficult.
39:07Let's try it.
39:10GUNKANBAKI originated in Ginza, Kyubey.
39:16This is a sea urchin that is not suitable for grip.
39:19This is a revolutionary method that does not require grip.
39:22This spread all over the country.
39:27The key point is the balance between rice and seaweed.
39:32While making rice at a height where the amount of ingredients can be applied appropriately,
39:36wrap the seaweed in a variable direction so that the ingredients do not spill.
39:41This is beautiful.
39:42If the amount of seaweed is too small, the ingredients will not be absorbed.
39:46I see.
39:47Is the bottom open intentionally?
39:50I make the amount of seaweed small.
39:52The reason is.
39:54What is the surprising reason?
39:56This is amazing.
40:00OKADA MASAKI and SHIDO TAISEI will participate in SHIMASAN's new project.
40:05I can't ride this.
40:07This is the part that remains for about 100 years.
40:10Don't put pressure on me.
40:12February 28, Friday.
40:15This is a sea urchin that is already training for the final test of whether it can stand on 100 sheets of rice.
40:20I was curious about this.
40:23Is the bottom open intentionally?
40:26I make the amount of seaweed small.
40:29If the amount of seaweed is high, the taste of the seaweed will be strong.
40:32I make the amount of seaweed thick.
40:35This is amazing.
40:37This is a sea urchin that is said to require 2 years of training.
40:42I challenge this sea urchin.
40:52This is thick.
40:54This is amazing.
40:57This is a little off.
40:59This is off.
41:01This is off.
41:03The important thing is the angle of the seaweed.
41:09If the seaweed is not parallel at first, there will be a difference in the final height.
41:16There is another problem with the sea urchin.
41:23This is big.
41:25This is different.
41:27I don't know the size yet.
41:31If the amount of seaweed is too much, it will not look good.
41:36The challenge of all sushi is the balance of beauty and rice.
41:42This is not easy.
41:47Onodera-san and Nagayama-san supported me.
41:53I want people who want to eat sushi in front of people to feel how much they can do.
42:03I don't care if I have a heart attack.
42:10You are laughing very much.
42:12I like that smile.
42:14He is doing such a difficult thing, but he doesn't complain.
42:17He is always laughing.
42:19I think his personality is wonderful.
42:22He is like a veteran craftsman.
42:25He has the power of his eyes.
42:27I am attracted to him.
42:29He is practicing self-reflection.
42:32I face the difficulty of making delicious sushi.
42:38I am attracted to it.
42:40I don't want to give up because I have come this far.
42:46And the next day.
42:48The next day is the trial of whether he can stand in front of 100 people.
42:54I want you to eat sushi from the beginning to the end.
42:59There are five kinds of ingredients.
43:01Tuna, shima-aji, salmon roe, salmon roe, sea urchin, and octopus.
43:07If you can eat them all in time, you will be able to stand in front of 100 people.
43:16You will be able to stand in front of 100 people.
43:18I'm nervous in front of 100 people.
43:20In this trial, the appearance, accuracy, time, and taste will be rated with 100 points.
43:28If you get more than 80 points, you will be able to stand in front of 100 people.
43:33I'm nervous about standing in front of 100 people.
43:39But I want to do it.
43:42Let's start the trial.
43:45Ready, start.
43:48He cuts the tuna.
43:50He cuts the tuna from here.
43:518 minutes is a short time.
43:53That's right.
43:55I'm in a hurry.
43:57Are you okay?
44:01He is in a hurry.
44:04I'm nervous.
44:05There is rice on the tuna.
44:11It looks delicious.
44:13Tuna is good.
44:15It's hot.
44:17He uses a hidden knife.
44:198 minutes is a short time.
44:23I'm nervous.
44:29How is it?
44:30I don't know.
44:32He cuts the tuna.
44:36He cuts the shrimp.
44:38He is not good at cutting shrimp.
44:41I can't do it in time.
44:43I want to do it carefully.
44:45You can do it.
44:47It's beautiful.
44:522 minutes is left.
44:54He is in a hurry.
44:56He is not good at cutting seaweed.
44:58He is in a hurry.
45:00I can't do it in time.
45:021 minute is left.
45:03He puts seaweed on the tuna.
45:05Is seaweed okay?
45:06Seaweed is good.
45:10It looks delicious.
45:12He is not good at cutting seaweed.
45:14He is in a hurry.
45:16It's perfect.
45:18He is done.
45:21He is good.
45:26I'm nervous.
45:28I'm nervous.
45:33I'm in a hurry.
45:35I'm nervous.
45:37He is amazing.
45:42It doesn't collapse.
45:45It looks delicious.
45:47Can I eat this?
45:48Yes, you can.
45:55He is done.
45:58What is the result?
46:01I'm nervous.
46:08You can do it.
46:10You can do it.
46:14My word is a movie.
46:17It's a real-time entertainment program.
46:20It's a real-time entertainment program.
46:23Please watch it at the theater.
46:28Can he catch the tuna?
46:33It doesn't collapse.
46:37What is the result?
46:40He is nervous.
46:45You can do it.
46:47He failed.
46:49He is strict.
46:51He is strict.
46:53He did a good job.
46:56He did a good job.
46:58He practiced a lot.
47:00He was not good at catching tuna.
47:03He was not good at catching tuna.
47:05He was not good at catching tuna.
47:07He did a bad job.
47:10He failed to catch tuna.
47:13He looks beautiful when he eats sushi.
47:16He is a man of art.
47:19He is a man of art.
47:21He is a man of art.
47:23He is a man of art.
47:27He has a good look.
47:29He has a good look.
47:32He can't catch tuna.
47:37I really want him to do his best. He's already got 65 points.
47:40That's true.
47:40He's got 80 points, right?
47:42I think he's got it.
47:43If he gets his first point, I want to eat it as a guest.
47:47Everyone wants to eat it, right?
47:48I want to eat it.
47:51I'm not giving up.
47:52I can't say I'm giving up.
47:55He's really amazing.
47:56He's got a good sense.
47:58I'm looking forward to his failure.
48:01I think he's definitely making progress.
48:03I'm going to work harder so that I can give my best performance to the audience.
48:11Next time, he's going to train with 0 points and take revenge on the examiner!

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