沸騰ワード10 大反響！柳楽優弥 寿司職人への道…銀座名店でガチ修業▼志麻さん古民家改装フランス農園造り進展
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#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
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TVTranscript
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.
04:31I dug a well.
04:32I put a iron bar on the bottom of the well.
04:37I fill the well with a net.
04:39I use an iron bar to prevent the net from moving.
04:44The net prevents the net from sinking from below.
04:48The intelligent monster can enter the net from below.
04:53The monster can also be defeated by the net.
04:55The monster finds the weakness of the village in an instant.
04:59I put an iron bar on the bottom of the net.
05:02I fill the well with a net.
05:04I prevent the monster from sinking from below.
05:11I put the net in the well.
05:14I push the net into the well.
05:18Is it okay?
05:20I fix the net with nails.
05:24I fill the well with soil.
05:29It's done.
05:31He continues to do this.
05:34He completes all the fields except for the entrance.
05:40He is preparing to make French vegetables.
05:45He is waiting for the spring to come.
05:48I did it for more than three hours.
05:53Everyone's arms are full.
05:56He has been working for three hours.
05:59He is waiting for two people.
06:01He has been preparing this for three hours.
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.
06:26He has been preparing this for half a day.
06:28This is curry powder, yogurt, and garlic.
06:31This is boneless chicken.
06:33I fry this.
06:35He is good at cooking.
06:38He is in charge of cooking.
06:40I make protein.
06:45He adds white wine and tomato.
06:48What is this?
06:51He adds all of this.
06:54What is this?
06:56This is a banana.
06:59Do you also add this?
07:02I added chicken to curry powder.
07:05Curry powder has a flat taste.
07:08It doesn't taste like meat.
07:11I add tomatoes, onions, and bananas.
07:17I add meat to this.
07:19He adds consomme and laurier.
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 stir-fry the rice, it will absorb water and become watery.
07:39He stir-fries the rice lightly.
07:43He stir-fries this.
07:46How do you stir-fry this?
07:48If you stir-fry the onions, they will smell.
07:52He adds more butter.
07:56He takes out the rice while waiting for the rice to be cooked.
08:00This is a Chinese yam.
08:03This is a Chinese yam.
08:05What is this?
08:07This looks delicious.
08:10I want to eat this.
08:12Please take this out.
08:14This is a fruit that I got in the field.
08:18Is this a fruit?
08:19This is a mandarin.
08:21This is an orange.
08:23This is salt and pepper.
08:26Is this a mandarin?
08:28This is a fruit that I got in the field.
08:31I add salt and pepper and olive oil to this.
08:34I put lettuce on this.
08:37This is a Chinese yam.
08:42This looks delicious.
08:44This is a kiwi that I got in the field.
08:47What is this?
08:49This is a Chinese yam.
08:52Is this a Chinese yam salad?
08:54This is a Chinese yam fruit.
08:56I've never seen this before.
08:58I've never seen this before.
09:00This is a Chinese yam.
09:02Is this okay?
09:04I've never seen this before.
09:06This looks amazing.
09:08I didn't think of this.
09:11I want to eat this.
09:13Please eat this dressing.
09:17This is a collaboration between a kiwi and a Chinese yam in the field.
09:21This is a salad eaten with mandarin dressing.
09:25What does this taste like?
09:29This is delicious.
09:31This is a fruit that I got in the field.
09:35This is delicious.
09:38This goes well with raw ham.
09:41The texture of the Chinese yam is fun.
09:44The mandarin dressing is refreshing and easy to eat.
09:48This is a Chinese yam.
09:52This is a Chinese yam and kiwi salad.
09:54I've never seen this before.
09:56I think I can make this.
09:58I'll get a lot of mandarins next time.
10:01There are a lot of mandarins.
10:04I used to eat Chinese yam and salad separately.
10:07It's easy to eat them together.
10:09I want to eat this.
10:11This is a chicken with bones that was marinated in yogurt and curry powder and simmered with tomatoes and fruits.
10:17Please remove the meat.
10:19What does it mean to remove the meat?
10:21It has a meaning.
10:24This is a hand mixer.
10:28Crush the meat with a hand mixer until it becomes smooth.
10:32Add cream.
10:34This looks delicious.
10:36I want to put this on bread.
10:39Put the meat back in the pan.
10:42This smells good.
10:44This is a butter chicken.
10:47This is a butter chicken.
10:49I'm going to eat this.
10:53This looks delicious.
10:57This is an orange.
10:59This looks delicious.
11:02This is a chicken curry with bones that was marinated in yogurt and curry powder and simmered with tomatoes and fruits.
11:08This is delicious.
11:12This is a surprising taste.
11:17This is a home run.
11:20This is a delicious home run.
11:23This is very delicious.
11:25This is creamy and has a fruity taste of banana and apple.
11:29This is delicious.
11:31This is very soft.
11:33This is 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 delicious.
12:03This is very soft.
12:06This is very delicious.
12:11This is delicious.
12:12I feel the sourness of the tomatoes.
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.
12:26This is very delicious.
12:29This is more delicious than India.
12:32This is delicious.
12:34Next, add sugar and meat to the butter.
12:37This is very delicious.
12:39This is very delicious.
12:41What is this?
12:44This is a home run.
12:47Is this a dessert?
12:49What is this?
12:54I have never seen a person who cuts this.
12:57This is cinnamon.
12:59This 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?
13:14Do you use this for something?
13:16This is a method of kneading the flour while melting the butter.
13:22This is made like this.
13:25This is like SOBORO.
13:27Do you put this on bread?
13:30This is banana butter.
13:32This is very delicious.
13:36This is like a leather.
13:38This is also delicious.
13:42What is this?
13:43This is called a crumble.
13:45This is a home-made dessert.
13:47This is baked in an oven at 200 degrees for 15 minutes.
13:58This is like a banana.
14:00This is like a puree.
14:02This is eaten with ice cream.
14:05This is like ice cream.
14:09This is a home-made dessert.
14:11This is a crumble with fruit and crispy dough.
14:14This is like a home-made dessert.
14:16I want to eat this.
14:19How does this taste?
14:21This is very delicious.
14:27This is very delicious.
14:29The surface of the tea is crispy and the bottom is sticky.
14:32Is this delicious just by baking bananas?
14:35I want you to make this every day.
14:39This is very delicious.
14:42The sweetness of the banana is strong.
14:45I want to go home.
14:47I want to go to this house.
14:49This is a banana crumble.
14:51First, enjoy the banana and crumble.
14:54After that, eat it with ice cream.
14:57I am very satisfied with this.
15:00The texture of the crumble and the texture of the banana is very good.
15:06The scent of cinnamon is very good.
15:09This tastes like tea.
15:12This is very delicious.
15:13I can feel the sweetness of the ice cream.
15:16I thought I was the same as him.
15:21This is a piece of junk.
15:24If you eat this with ice cream, it will be very delicious.
15:29He is an actor who is good at cooking, just like SHIMU.
15:33He is here.
15:35Good morning.
15:37I haven't seen you for a long time.
15:39He is a very popular actor in movies and dramas.
15:42He is YUYA YAGIRA.
15:44I still have the goal of becoming a sushi chef.
15:49I will continue to learn.
15:54Good morning.
15:56How are you?
15:58I'm fine.
16:00You are strict.
16:02I have an unchanging heart.
16:05You have a strict training schedule.
16:09I will do my best.
16:11Good luck.
16:14This is a serious project.
16:17This is YUYA YAGIRA's way to become a sushi chef.
16:21This suits you.
16:23I went to study English for a short time.
16:26I was very curious about sushi.
16:30When I was 40 years old, I opened a sushi restaurant.
16:34I went to London, Saudi Arabia, and Dubai.
16:39His next dream is to open a sushi restaurant overseas by the time he is 40 years old.
16:45He wants to entertain many people.
16:49This is a serious training.
16:52Who will guide him?
16:55Are you okay?
16:57I will do my best.
16:59I'm sorry.
17:00This is not a game.
17:02You are strict.
17:04This is a restaurant that has 21 stores in 3 countries.
17:08This is SAKAGAMI, the head chef of GINZA ONODERA.
17:13He was appointed by NICHOLAS CAGE and other V.I.P.s around the world.
17:19He is the founder of SUSHI ACADEMY.
17:22He has raised more than 200 people.
17:25He is a first-class chef.
17:28Concentrate more.
17:33I can't.
17:36I have to overcome this.
17:39Under his guidance, YAGIRA showed the ability of a famous actor.
17:46He has learned difficult techniques.
17:50Did you learn from me?
17:52No, I didn't.
17:54You were great.
17:57You have a good sense.
18:01What is the goal of this training?
18:05The goal of this training is to win the tournament.
18:09The final goal is to win the tournament in front of the audience.
18:14This is a place where you can fly around the world.
18:18This is TORYUUMON.
18:20This is a popular restaurant where you can eat the same expensive 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 the academy are standing there.
18:34They hold the bowl 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.
18:50YAGIRA has to pass five tests in two days of training.
18:54YAGIRA has to pass five tests in two days of training.
18:59Will YAGIRA be able to hold the bowl in front of the audience?
19:05Hello.
19:06We are YAGIRA.
19:09We are always grateful to the audience.
19:12This is YAGIRA.
19:16I'm YAGIRA YUYA.
19:18Nice to meet you.
19:20Don't forget the basic greetings and etiquette.
19:28Nice to meet you.
19:33He is very cool.
19:36He is very cool.
19:38If it wasn't for YAGIRA, I wouldn't have been able to hold the bowl.
19:43Sakaguchi is very scary.
19:45He is very scary.
19:49First is the basic training of the students.
19:52Sushi is not just about holding the bowl.
19:54It's like a sushi restaurant.
19:56Holding the bowl is the goal.
19:59Holding the bowl is just a passing point.
20:01Please learn well.
20:05A group of craftsmen will teach YAGIRA.
20:09The first training is preparation.
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.
20:29This will boil the shrimp.
20:32Why do you insert the skewer?
20:34If you boil the shrimp as it is, it will boil.
20:39Then you can't make sushi straight.
20:43Insert the stick here and make it straight.
20:47Make it straight and it will look good.
20:52Insert the skewer carefully between the skin and the body.
20:59YAGIRA also practices.
21:01This is difficult.
21:12This is perfect.
21:14I got 100 points.
21:16This is perfect.
21:18This is beautiful.
21:20When you eat this, the taste will change.
21:25The preparation is 80% to 90%.
21:28The remaining 20% and 10% are the counter work.
21:32This is the preparation for that.
21:35Boil the shrimp while inserting the skewer.
21:38Peel the shell carefully.
21:40This is delicious.
21:42This is the shrimp.
21:43This is the shrimp with the shell removed.
21:45This is beautiful.
21:46I'm 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.
22:18The important thing is the taste.
22:20I remember this.
22:30This is delicious.
22:32This is delicious.
22:35The taste will change depending on the size and freshness of the kelp.
22:41The only thing you can rely on is your sense of taste.
22:45This is difficult.
22:49I think there is not enough sweetness.
22:53I add sweetness.
22:55I add a little sweetness.
22:59This is it.
23:04How is it?
23:09This is delicious.
23:10Thank you very much.
23:12You have a good sense of taste.
23:16I'm relieved.
23:21This is cute.
23:24This is delicious.
23:29This is wonderful.
23:31Thank you very much.
23:33This is a level that can be served at a restaurant.
23:36If I have a problem, I will serve this.
23:40You are holding this.
23:42He is training to be the best actor.
23:48He has a good attitude to learn.
23:52This is wonderful.
23:54However, there is a challenge for him.
23:57I cut the sardines.
24:00Sardines have a lot of bones.
24:03If you cut it with a knife, all the bones will remain.
24:05It's hard to remove the bones.
24:07Sardines have a lot of small bones.
24:10If you cut it with a knife, the bones will be cut off and the flesh will remain.
24:15Sushi chefs can cut the bones without leaving them.
24:20What is the secret to this?
24:23This is amazing.
24:27He is training to be a sushi chef.
24:31He cuts the bones of the sardines without leaving them.
24:36I cut the sardines.
24:39I cut the bones of the sardines with my hands.
24:43Sardines have 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 come off.
24:54If you cut it with a knife, all the bones will remain.
24:56Sardines have a lot of small bones.
25:00If you cut it with a knife, it's hard to remove the bones.
25:04Sardines have a thin skin and easy to break down.
25:08Sardines have a lot of small bones.
25:11This is hard.
25:13If you cut it with a knife, the bones will be cut off and the flesh will remain.
25:17If you cut it with your fingers, it's hard to remove the bones.
25:24He cuts the bones without leaving them.
25:27He cuts the bones without leaving them.
25:30He cuts the bones without leaving them.
25:36It seems to be easy to remove.
25:38He cuts the bones without leaving them.
25:40Is itquality?
25:42This is not good.
25:44This is not good.
25:46I cut too quickly.
25:48I cut it with my hands slowly.
25:51It's not worth the product.
25:53You can't have any of these.
25:55I understand.
25:56But the problem is...
25:58It's difficult.
26:01The meat is stuck.
26:03It's difficult.
26:04Be careful.
26:06You can remove the bones, but if you don't hold it down, the meat will break.
26:11Don't pull it.
26:13Hold it down.
26:15Think of it as a knife.
26:17It's holding down the bone.
26:18It's going to break.
26:21You can't do that.
26:23I think there's a feeling of wanting to do it.
26:27If you don't do it, the meat will break.
26:30If you want to hold the meat firmly, you have to put your heart into it.
26:40Even if you remember the process, you can't feel it.
26:44That's why I'm a chef.
26:47The more I do it, the more exciting it is.
26:50But it's what I like, so I want to be good at it.
26:56Then, he starts to get the hang of it.
27:02It's true. The meat is stuck.
27:06If it's in front of you, you can't do it.
27:10How is it?
27:13It's good.
27:15It's better than before.
27:17Thank you very much.
27:18It's the best.
27:19It's a difference of consciousness.
27:22Can you do it?
27:23It's perfect.
27:25It's perfect.
27:27I'm glad.
27:29I'm starting to realize that I'm being careful.
27:34But you won't lose.
27:36I'll do my best.
27:38It's difficult.
27:39I think it's a delicate work not to leave such a small bone.
27:46It's very difficult, but it's fun to watch the technology improve.
27:52Next, he makes a difficult rice.
27:57Rice is the most important thing in sushi.
28:02The taste of rice determines everything.
28:06This is white vinegar.
28:08This is vinegar made from rice.
28:10This is red vinegar.
28:13This is red vinegar from Edo.
28:15This is vinegar made from sake.
28:17White vinegar is made by mixing white vinegar with rice.
28:22This is the red vinegar made from Edo sushi.
28:26Why does he use red vinegar in Edo sushi?
28:30I see.
28:33He makes a difficult rice.
28:38This is the rice of the life of sushi.
28:40I use red vinegar.
28:44This is red vinegar made from sake from Edo sushi.
28:48This has a stronger taste and flavor than rice vinegar.
28:52In the old days, it was cheaper than rice vinegar, so it became Edo sushi.
28:59How does he make the red rice?
29:02This is the work of cutting the rice.
29:06This is amazing.
29:08This is cut rice.
29:11What is the purpose of this?
29:13This is to coat the rice with vinegar.
29:19Even if you mix it for a long time, it will stick to the rice.
29:23He has to separate the rice in less than two minutes.
29:29The rice is not solidified.
29:31It is important to make the rice large.
29:35The ideal rice is not white.
29:39This is the most basic rice.
29:42But this is the most difficult rice.
29:46In the previous test, he confirmed that the rice could not be mixed in less than two minutes.
29:52He has been watching the video for three months.
29:55He has been doing image training.
29:59This is a revenge test.
30:03Can you do it?
30:04I'm nervous, but I'll do my best.
30:08Ready, start.
30:10The rice is not solidified.
30:19The point is to mix the rice until the white part disappears.
30:28One minute has passed.
30:33This is good.
30:35This is good.
30:37The rice is not solidified.
30:39Do your best.
30:43He is watching the video.
30:48The rice is not solidified.
30:49This is good.
30:53This is the rice made by YAGIRU.
30:56This is good.
31:01What is the result?
31:05This is the result.
31:10This is good.
31:14Thank you very much.
31:16This is good.
31:20I was surprised.
31:21You turned the rice in the opposite direction.
31:26I didn't know that.
31:27I thought this was a good result.
31:30Did you do it on purpose?
31:32I thought this was a good result.
31:35You did it on purpose.
31:38Thank you very much.
31:41Humans are getting better.
31:43If you do it, you can do it.
31:47Did you shake the rice?
31:51Finally, the most important part.
31:54Rice balls.
31:56This is important.
31:58If I don't do this, I can't make sushi.
32:04The rice balls I made last time were very good.
32:09Last time, he learned how to make rice balls.
32:18This time, he will learn how to make rice balls.
32:23I will teach you how to make rice balls.
32:25This is a white rice ball.
32:26This is easy to make rice balls.
32:31This is a rice ball that costs 10,000 yen per kilogram.
32:34This is a high-grade rice ball called SHIMAJI.
32:37This is the rice ball I made last time.
32:44This is the rice ball I made last time.
32:48White rice changes a lot over time.
32:51If the rice is still alive, you can't eat it.
32:56You can't chew it.
32:58If you cut it too thick, it will be a nuisance to the customer.
33:04This is 2 mm.
33:06This is judged by the feeling of the hand.
33:18This is amazing.
33:22Is this thick?
33:23This is very thick.
33:25This is very thick.
33:28This is different from the usual rice ball.
33:31This is difficult to cut.
33:33This is like a knife.
33:35This is difficult to cut.
33:38The surface area is getting smaller.
33:42This is different from the usual rice ball.
33:44If you cut the knife too thick, it will be difficult to cut it thinly.
33:48The surface area of the rice ball is getting smaller.
33:50This makes the rice ball look bad.
33:53There is still a problem.
33:55This is a rice ball called SHANITONIGIRU.
33:57This is a rice ball called SHANITONIGIRU.
33:59This is a thick rice ball.
34:02This is difficult to cut.
34:03This is a thin rice ball.
34:06This is difficult to cut.
34:15This looks delicious.
34:18This is a thick rice ball.
34:24This is very thick.
34:26This is complete.
34:28I think this is good.
34:32This is 30 points.
34:34This is a different shape.
34:36This is not three-dimensional.
34:38This is very good.
34:42I compare this with the rice ball made by Mr. SAHAGAMI.
34:46This is cool.
34:50This looks delicious.
34:53This is completely different.
34:56This is a huge sushi that doesn't look like the same fish.
35:02The amount of rice is adjusted according to the size and shape of the rice ball.
35:07This is a process called SHIME.
35:10This is a process called SHIME.
35:12This is a process called SHIME.
35:14This is a process called SHIME.
35:17The beauty of the appearance is important.
35:21This is not beautiful.
35:25This is the next step.
35:28This is a difficult challenge.
35:32This is a car.
35:34This is a difficult challenge.
35:36This is a large car shrimp.
35:38This is a three-dimensional shrimp.
35:40This is a shrimp that can be held firmly.
35:42This is a shrimp that can be held firmly.
35:44This is a shrimp that can be held firmly.
35:47This is a tuna.
35:49This is a shrimp with a nose.
35:51I'm looking forward to it.
35:54First, I will explain the process.
35:56This is a simple process.
35:58This is a process that opens symmetrically.
36:01At first glance, this seems to be a simple process.
36:04YAGIRA will try it.
36:14This is not good.
36:16This is not good.
36:17This is a little off center.
36:20This is not symmetrical.
36:22This is a little off center.
36:24This is a little off center.
36:26This is a little off center.
36:28This is a little off center.
36:31Symmetry is simple.
36:34But this is as difficult as a simple job.
36:36This is a difficult job.
36:38I have never thought about this.
36:42He learns from the craftsman.
36:46He is very good at this.
36:48I will be careful not to make a mistake.
36:56It seems difficult to hold a shrimp.
37:03He is not sure.
37:05He is not sure.
37:07He is not sure.
37:09I'm not sure.
37:11It's difficult to compare.
37:17This is more difficult than I imagined.
37:20This is big.
37:22It's hard to grasp the feeling of the wheel.
37:25It's hard to grasp the feeling of the wheel.
37:27It's hard to grasp the feeling of the wheel.
37:28It's hard to turn it over.
37:32This is not symmetrical.
37:34This is not symmetrical.
37:37It's not in sync with the material.
37:41The shrimp is boiled, so it is less water than other ingredients and less likely to stick.
37:48Because the size is bigger, it's easier to break if you don't hold it as if you're wrapping the wheel.
37:55To avoid that, you have to hold it firmly with the thumb of your left hand and shape it so that you don't break the wheel.
38:04He's been holding it repeatedly.
38:10Oh!
38:11Maybe it's a little more...
38:14Oh!
38:15Oh!
38:17It's not as tight as before.
38:19It's more solid.
38:21It won't break if you hold it like this.
38:24Oh, it won't break.
38:26It's a shrimp, but it's really difficult.
38:29I'm starting to understand the difference.
38:31Isn't it amazing to be able to hold it like that?
38:35I'm a craftsman who doesn't think I'm an actor.
38:38While feeling a little response, he goes to another flower type of grip.
38:44Next is...
38:46Gunkan-maki.
38:48It looks easy, but it's difficult.
38:53The glue is troublesome.
38:55The glue seems to stick to your hands.
38:57Do you have any tips?
38:59Wrap the glue at an even height.
39:02I think you can do it just by wrapping it evenly.
39:05Don't you think so?
39:07Well, let's try it.
39:09The origin of Gunkan-maki is the famous Ginza, Kyubey.
39:15The sea urchin, which was unfavorable to grip and thin-wrapped,
39:18was later spread all over the country as an innovative way to provide it without gripping.
39:26The point is the balance of the height of the rice and the glue.
39:32While making the rice to the height where the glue can be applied appropriately,
39:36wrap the glue so that the glue does not spill.
39:40It's beautiful.
39:42If the width of the glue is too small, the ingredients will not be applied.
39:46I see.
39:47Do you open the bottom a little?
39:49Yes, I do.
39:50I make the glue a little smaller.
39:52The reason is...
39:54What is the surprising reason?
39:56It's amazing.
40:00Masaki Okada and Taisei Shido will participate in the Shinkai Shima-san project.
40:05I can't accept this.
40:07This is the part that will remain for about 100 years.
40:10Don't put pressure on me.
40:12On Friday, February 28th,
40:14Yagina is already training for the final test of whether he can make 100 sheets.
40:20What did he notice about Gunkan-maki?
40:23Do you open the bottom a little?
40:26Yes, I do.
40:27I make the glue a little smaller.
40:29If I make it higher, the taste of the glue will be strong.
40:31So I make it thicker.
40:32Do you think about the taste of the glue?
40:35It's amazing.
40:37Even a craftsman needs two years of training.
40:42Yagina will also try.
40:52It's thick.
40:54It's amazing.
40:57It's a little off.
40:59It's off.
41:01It's off.
41:03He has to be careful about the angle of the glue.
41:08If the glue is not parallel at first, there will be a difference in the final height.
41:15There is another problem with Yagina's Gunkan.
41:23It's big.
41:25It's different.
41:27I don't know how thick it is yet.
41:32If it's too thick, it won't look good.
41:36The challenge of all the sushi was the balance of appearance and content.
41:43It's not easy.
41:48I want people who support Onodera and Sakagami to feel how much they can do.
42:03I want them to feel that they can do anything.
42:10It's amazing.
42:13I like that smile.
42:15He is doing difficult things, but he is smiling.
42:19I like his personality.
42:22He is like a veteran craftsman.
42:25He has a strong eye.
42:27I'm attracted to that.
42:29He is practicing self-defense.
42:33It's difficult to make delicious sushi.
42:38I'm fascinated by it.
42:41I don't want it to end halfway.
42:46And the next day.
42:49He is going to make 100 pieces of sushi.
42:53I want you to make it from cutting to serving.
42:59There are five kinds of ingredients.
43:01Tuna, shima-aji, car shrimp, salmon roe, sea urchin, and hapun.
43:07If you can make it in time, you will be able to eat it.
43:16You will be able to eat it in front of the audience.
43:18I'm nervous in front of the audience, but I'm nervous in front of the sushi.
43:20The final exam is 100 points for appearance, accuracy, time, and taste.
43:28If you get more than 80 points, you will be able to eat it.
43:33To be honest, I'm nervous about making sushi.
43:39But I want to do it.
43:42The final exam.
43:45Ready, start.
43:48He starts with cutting.
43:50He cuts from here.
43:528 minutes is short.
43:53It's short.
43:55I'm nervous.
43:57Are you okay?
44:00He is in a hurry.
44:03I'm nervous.
44:05There is rice on it.
44:11It looks delicious.
44:13Tuna is good.
44:15He cuts shima-aji.
44:17He cuts hapun.
44:19Can he make it in 8 minutes?
44:23I'm nervous.
44:29How is it?
44:31I'm nervous.
44:33There are 3 minutes left.
44:35He cuts shrimp.
44:37He is not good at cutting.
44:39He cuts shrimp.
44:41He can't make it in time.
44:43He cuts it carefully.
44:45He cuts it carefully.
44:47It's beautiful.
44:512 minutes left.
44:53He is in a hurry.
44:55He is in a hurry.
44:57He can't cut it in time.
44:59He is in a hurry.
45:01He cuts it carefully.
45:03He can't make it in time.
45:05It's beautiful.
45:07He cuts it carefully.
45:09It looks delicious.
45:1130 minutes left.
45:13It's good.
45:15He cuts it carefully.
45:17It's good.
45:19He cuts it carefully.
45:21It's beautiful.
45:23He cuts hapun.
45:25I'm nervous.
45:27Why are you nervous?
45:29Why are you nervous?
45:33I'm in a hurry.
45:35I'm nervous.
45:37It's amazing.
45:41It doesn't collapse.
45:45It looks delicious.
45:47Can he eat it?
45:49He can eat it.
45:54He ate it.
45:58What will be the result?
46:07Who will win?
46:10Please go.
46:15My new word is...
46:17My new word is...
46:19my new word is...
46:21It's a real-time suspense entertainment.
46:24Please watch the shocking ending of the last drop at the theater.
46:29Will Yagira be able to grab the ticket to the debut of Toriumon with 100 tickets?
46:34Ah, but it won't collapse.
46:38What is the decision?
46:45Do your best!
46:48Failed!
46:49As expected, it's tough.
46:50Wow, it's serious.
46:53It was good that I was able to do it in a limited time.
46:56I think it was better than practice.
46:59After all, there was a lot of roughness in the grip.
47:03I ate the shima-ashi, which had the worst shape, but it was not organized.
47:07Above all, the work was dirty.
47:10The rice grains were scattered.
47:13Of course, the beauty of the look of the sushi and
47:16I think there is still a step to be aware that it is a work at the counter.
47:27The beauty of the look and the balance between the story and the rice grains are difficult,
47:31and there is no number of tickets for 100 tickets.
47:37I want you to do your best.
47:38Because it's already 65 points.
47:40That's right.
47:41It's 80 points, right?
47:42I think there is.
47:43I want to eat it as a customer when I get the first point.
47:47Everyone wants to eat it, right?
47:49I want to eat it.
47:51I have not given up.
47:52I can't say I give up.
47:55It's really amazing.
47:56I have a good sense, so I failed with expectations.
48:00Thank you very much.
48:01I think I'm definitely moving forward,
48:03so I will do my best to polish it up and give you the best grip.
48:10Next time, I will train with 0 points and challenge the revenge of the exam.