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00:00TSUKEMONO
00:02Last year, in the TSUKEMONO Ranking,
00:06TSUKEMONO was ranked 1st among the under-aged.
00:09But what about KIMUCHI?
00:12KIMUCHI NABE, PORK KIMUCHI, and many other dishes, of course.
00:16There are many kinds of products in convenience stores and supermarkets.
00:20They are becoming familiar to Japanese food.
00:24The critics have thoroughly explained the unknown power of KIMUCHI.
00:29First, we have information from Ikegami from the Department of Nutrition.
00:34Does KIMUCHI have the effect of preventing stains?
00:41If you eat KIMUCHI, you can get rid of the stains.
00:43You can't eat KIMUCHI.
00:45It hurts. It hurts.
00:47It looks painful.
00:51KIMUCHI contains many kinds of lactic acid bacteria.
00:56KIMUCHI contains lactic acid bacteria that suppresses the production of melanin.
01:06When UV rays hit the skin, a brown pigment called melanin is formed.
01:12When the melanin is adsorbed, it becomes a stain and remains.
01:17When making melanin in the body, there is a enzyme called CHILOSINASE.
01:23KIMUCHI's lactic acid bacteria prevent CHILOSINASE from working.
01:29KIMUCHI has the effect of preventing stains.
01:32Has that been said for a long time?
01:34I don't know.
01:35It's been said for a long time.
01:37It's been said for a long time.
01:39KIMUCHI contains CHILOSINASE.
01:41KIMUCHI contains CHILOSINASE.
01:44KIMUCHI is useless.
01:47I think it's been said for a long time.
01:50KIMUCHI contains many kinds of lactic acid bacteria.
01:53KIMUCHI contains SHISONOHA KIMUCHI.
01:56KIMUCHI contains SHISONOHA KIMUCHI.
02:00KIMUCHI prevents stains.
02:03KIMUCHI contains SHISONOHA KIMUCHI.
02:05KIMUCHI reduces stains.
02:12KIMUCHI contains BETACAROTENE.
02:19KIMUCHI is very delicious.
02:21KIMUCHI contains BETACAROTENE.
02:27Do you eat KIMUCHI every day?
02:30I eat KIMUCHI every morning.
02:31I eat KIMUCHI with NATTO and NAGAIMO.
02:34Do you eat KIMUCHI every morning?
02:36I eat KIMUCHI every morning.
02:37KIMUCHI doesn't change.
02:40KIMUCHI doesn't change at all.
02:44KIMUCHI prevents stains.
02:47KIMUCHI prevents pimples.
02:51I'm sorry I laughed.
02:52KIMUCHI prevents not only skin beauty.
02:55KIMUCHI prevents lactic acid bacteria for 2 days.
02:58Really?
02:59KIMUCHI prevents lactic acid bacteria for 2 days.
03:03KIMUCHI contains Y-sera bacteria.
03:08KIMUCHI helps to relieve fatigue.
03:12KIMUCHI helps to break down alcohol.
03:15KIMUCHI is easy to increase.
03:17KIMUCHI is easy to eat.
03:19KIMUCHI is still useful for me.
03:24KIMUCHI contains NINACIN.
03:28KIMUCHI helps to break down alcohol and acetaldehyde.
03:34KIMUCHI prevents pimples for 2 days.
03:39KIMUCHI doesn't change at all.
03:42You don't eat KIMUCHI, do you?
03:43KIMUCHI doesn't change at all.
03:48You like KIMUCHI.
03:51I love KIMUCHI.
03:52I eat KIMUCHI every day.
03:54I have eaten KIMUCHI since I was a child.
03:56Do you like spicy food?
03:58I like spicy food.
03:59I like KIMUCHI the most.
04:02Do you really like KIMUCHI?
04:04I like KIMUCHI.
04:06I don't know if it's okay to say that.
04:12You're sitting there, so you're carrying KIMUCHI.
04:15That's true.
04:17You have a Chinese image.
04:19I'm not KADORO TAKUZO.
04:24According to recent medical research,
04:26eating KIMUCHI every day can prevent diabetes.
04:32I'm not KADORO TAKUZO.
04:35You are healthy.
04:37There are many young people in Japan who are diabetic.
04:42Is that true?
04:44The number of diabetic patients in Japan is increasing at a rapid pace.
04:49The number of diabetic patients in Japan is increasing at a rapid pace.
04:55I'm not KADORO TAKUZO.
04:58You said you were in your 20s.
05:01There was a clinical trial in Korea.
05:06I prepared two kinds of KIMUCHI for patients with diabetes.
05:13I took KIMUCHI for 8 weeks.
05:15One of the KIMUCHI was aged for 10 days.
05:20I prepared a very thin KIMUCHI for that.
05:26KIMUCHI aged for 10 days increased the sensitivity of insulin.
05:32KIMUCHI suppresses the rise of blood sugar.
05:35KIMUCHI reduces the risk of diabetes.
05:40KIMUCHI is fermented in the intestines.
05:44KIMUCHI produces propionic acid.
05:46KIMUCHI reduces cholesterol.
05:49KIMUCHI also prevents diabetes.
05:56KIMUCHI is good for people who are at risk of life-threatening diseases.
06:01KIMUCHI is good for people who are at risk of life-threatening diseases.
06:05KIMUCHI does not contain soy milk.
06:08Soy milk?
06:11KIMUCHI is sensitive to soy milk.
06:15Who is sensitive to soy milk?
06:19You don't have to say anything.
06:24You don't have to say anything.
06:27It's not that kind of game.
06:29That's not funny.
06:33KIMUCHI does not contain soy milk.
06:36I haven't been to the test yet.
06:40KIMUCHI is said to be good for preventing cancer.
06:44KIMUCHI is good for preventing cancer.
06:47KIMUCHI contains lactobacillus and lactobacillus.
06:51KIMUCHI contains lactobacillus.
06:53Lactobacillus is fast in the intestines.
06:56Lactobacillus is fast in the intestines.
06:59Lactobacillus increases the amount of proprionic acid.
07:01Proprionic acid prevents cancer.
07:03It is better to eat KIMUCHI than to eat yogurt.
07:11I was told that it is effective to eat KIMUCHI and natto.
07:18I worked in a hotel in Tokyo.
07:22I went shopping at a convenience store.
07:25I bought KIMUCHI and natto at the same convenience store.
07:32You don't have to say anything.
07:34You don't have to say anything.
07:37You don't have to say anything.
07:42You don't have to say anything.
07:45You don't have to say anything.
07:47Does that make sense?
07:49It makes sense.
07:50If you eat KIMUCHI and natto, it will be more effective.
07:59Is it good for fermentation food?
08:01It is good for fermentation food.
08:03I don't know if it's effective for fermentation food.
08:06Natto helps the growth of lactobacillus in KIMUCHI.
08:10Natto helps the growth of lactobacillus in KIMUCHI.
08:14Natto is too strong.
08:17When you make sake, you shouldn't eat natto.
08:20But KIMUCHI's lactobacillus is very strong.
08:22Natto helps the growth of KIMUCHI.
08:27Natto helps the growth of KIMUCHI.
08:29Natto breaks down starch and turns it into sugar.
08:33Natto gives sugar to KIMUCHI's lactobacillus.
08:37Natto and KIMUCHI are mixed to increase lactobacillus explosively.
08:42I don't know if it's effective for fermentation food.
08:44But it has the effect of increasing lactobacillus in KIMUCHI.
08:47What are you laughing at?
08:49She said it's effective for fermentation food.
08:52I don't know if it's effective for fermentation food.
08:54Don't laugh at me.
08:56I'm serious.
08:59Don't laugh at me.
09:02I don't know if it's effective for fermentation food.
09:06Natto has the effect of improving blood circulation.
09:10Put KIMUCHI on it.
09:12It seems to be effective for fermentation food.
09:16It seems to be effective for fermentation food.
09:19KIMUCHI is often mixed with pork.
09:23But KIMUCHI is not mixed with beef or chicken.
09:26Is there a reason for that?
09:28He is a new teacher.
09:31He is a Korean food researcher.
09:33He gives advice to stores and companies.
09:36How many pages are you looking at?
09:38It's my first time.
09:40Please say it while smiling.
09:44How many pages are you looking at?
09:47Please be careful.
09:50According to Korean research, KIMUCHI is often mixed with pork.
09:56KIMUCHI has enzymes in the fermentation process.
10:02Enzymes help the digestion of protein.
10:06KIMUCHI also has the effect of removing cholesterol from pork.
10:14KIMUCHI is often mixed with pork.
10:17KIMUCHI is often mixed with pork.
10:21KIMUCHI has the effect of removing the smell of pork.
10:30KIMUCHI is delicious.
10:32But the sound is good.
10:36It's the same with other experiments.
10:40The sound of KIMUCHI is crispy.
10:43People tend to eat a lot of food that has a clear eating sound.
10:53However, when you look at dairy and nursing food,
10:57you can find food that has a distant eating sound.
11:05It's hard to eat.
11:08There is a problem that a food that has a small eating sound comes out.
11:13How do you solve this problem?
11:16If your family eats other food while making a crisp sound,
11:21you will be addicted to the sound seasoning.
11:24Your grandparents will eat a lot.
11:27KIMUCHI is delicious.
11:30That's why there are so many videos of old people eating.
11:36That's right.
11:39For example, there are many soft foods on the plate.
11:44If there is one food that has a crisp sound,
11:48you can eat a large amount of food.
11:51If you eat KIMUCHI in front of your bed, you can eat a lot.
11:56It's the same with nursing food and dairy food.
11:59Children who can't eat because of mental problems
12:05tend to be careful of their families and not make a sound.
12:10They tend to be quiet.
12:12However, it is easier to eat without worrying about it.
12:21Even if you don't eat KIMUCHI, can you eat it with music?
12:28It's hard to eat.
12:31I can't eat KIMUCHI at night.
12:35I can't eat KIMUCHI at night.
12:40I can't eat KIMUCHI at night.
12:46I don't feel good when I eat KIMUCHI at night.
12:50I don't know about artificial music.
12:53There is an experiment.
12:55If you pick up the sound of your cheeks, you can eat a lot.
13:01You can pick up your own sound and eat a lot.
13:06If you eat KIMUCHI when you can't eat, you can eat a lot.
13:12Can I eat KIMUCHI?
13:15You can eat it.
13:17Why don't you eat KIMUCHI once?
13:20You can eat KIMUCHI once.
13:22I can eat KIMUCHI.
13:25I can't eat KIMUCHI.
13:29Why don't you eat KIMUCHI once?
13:32I can't eat KIMUCHI.
13:36When I watch a movie or a drama, I hear the sound of the characters eating.
13:44When I see that, I want to eat it.
13:47I want to go to Korea.
13:49Chewing sound is very effective.
13:52Korean women's YOUTUBER ASMR.
13:57It's very soft and comfortable.
14:00When I eat KIMUCHI, I eat a lot of radish.
14:08I want to eat a lot of radish.
14:11Did you understand what I said?
14:13I want to eat a lot of radish.
14:17Did you eat KIMUCHI when you were young?
14:23Didn't you eat KIMUCHI when you were young?
14:27KIMUCHI hot pot is popular these days.
14:30KIMUCHI hot pot suddenly appeared at home.
14:33I thought it was delicious.
14:36KIMUCHI hot pot is sold now, right?
14:39That's right.
14:41I went to a YAKINIKU restaurant.
14:49Is there such a thing now?
14:51I started eating KIMUCHI at a YAKINIKU restaurant.
14:55Is there such a thing now?
14:57How old are you now?
14:59I'm 41 years old.
15:00You are older than the average person.
15:02I'm not a pig.
15:04KIMUCHI doesn't suit me.
15:06KIMUCHI doesn't suit me.
15:08KIMUCHI doesn't suit me.
15:10We are good friends.
15:13We are good friends.
15:17I'm not flirting with you.
15:21You are not flirting with me.
15:24I'm not flirting with you.
15:26You are flirting with me.
15:28I will introduce a new teacher.
15:30He is a Korean food columnist.
15:32He is a teacher who delivers information about Korean food trends.
15:35He is HATTAYASUSHI.
15:37nice to meet you.
15:40There was a time when everyone ate KIMUCHI.
15:45There was a boom in the world of Japanese food.
15:50Korean food became popular due to the Korean wave boom.
15:59Was that the cause of the boom?
16:01KIMUCHI was eaten a lot.
16:04However, when the knowledge of Korean food deepened, the Korean wave boom became popular.
16:11Is this the first Korean wave boom?
16:13It's the fourth Korean wave boom.
16:15I see.
16:17It's the first time I've heard of the Korean wave boom.
16:19Samgyeopsal was also popular.
16:21I didn't know that.
16:23Tteokbokki was also popular.
16:25Samgyeopsal appears in Korean dramas.
16:28Through Korean dramas, various dishes will be known.
16:32Tteokbokki has become a movie title.
16:35There is a movie called Tteokbokki.
16:38Is it directed by IZUTSU?
16:39Is it directed by IZUTSU?
16:40That's right.
16:43IZUTSU is not chewy.
16:47IZUTSU is cute.
16:51Why does IZUTSU make a sweet and spicy rice cake movie?
16:55Why does IZUTSU make a sweet and spicy rice cake movie?
16:57IZUTSU is crying.
16:59IZUTSU is crying.
17:01IZUTSU's rice cake is stuck in his teeth.
17:04FUJINOSANATA's PEI YONJUN was the one who told me that there was a dish like Tteokbokki.
17:09That's right.
17:11After that, the second, third, and fourth generations of Korean cuisine came to Japan.
17:17The second generation is the era of KARA and SHOJO.
17:20That's right.
17:21That's right.
17:23That's right.
17:24It's like a new boom.
17:26That's right.
17:27There was no such thing in Japan in the past.
17:29With such beauty, the knowledge of healthy Korean cuisine spread.
17:35Since 2016, the third generation is the younger generation.
17:40It was a time when Korean food was popular among high school and junior high school students.
17:45Cheese has grown longer.
17:48That's right.
17:49That was popular.
17:51That was in 2016.
17:53After that, in 2020, the fourth generation came to Japan due to COVID-19.
17:58They watched Korean dramas in their free time.
18:01They ordered delivery chicken.
18:03They became famous for that.
18:05The research on capsaicin in chili peppers is done more in Mexico than in Korea.
18:13There are few people in Mexico who make their own capsaicin.
18:18Capsaicin is said to be related to passion, brightness, and positivity.
18:25According to the research in Mexico, capsaicin is a special medicine for depression.
18:32Koreans have the image of being passionate and aggressive.
18:38Is there more depression in Japan than in Korea?
18:40There are many types of depression in Japan.
18:43Recently, there have been many social problems in Korea.
18:48There is also a trend to leave kimchi.
18:51Is there a trend to leave kimchi in Korea now?
18:54If it's a chili pepper you've been eating for a long time, it's fermented food.
19:01It's a food that's good for your heart.
19:04It's a food that's good for your heart.
19:06It's a food that's good for your heart.
19:08In Korea, there is a trend to leave kimchi.
19:13Children practice eating kimchi from an early age.
19:17Practice?
19:18That's right.
19:20Is there a trend to leave kimchi in Korea?
19:22Until recently, kimchi was washed with water.
19:26Wash the kimchi and make it white.
19:29I make my children eat it.
19:31Is that a trend?
19:34Recently, kimchi for children has been sold in Korea.
19:42Korean mothers eat kimchi for lunch at kindergarten and kindergarten.
19:49They eat kimchi before they go to bed.
19:56Do you still eat kimchi?
19:58I don't eat kimchi at all.
19:59Kimchi practice?
20:01If I do that, my wife will be angry.
20:04Don't increase my work.
20:07My daughter eats kimchi.
20:09She is four years old.
20:11When she eats kimchi, she says, please give me kimchi.
20:15Even if I say it's spicy, she eats it.
20:17I think it's a little spicy, but it's delicious.
20:21I always eat kimchi.
20:24The face of a child who says it's spicy is cute.
20:28The face of a child who says it's spicy or bitter is cute.
20:30That's a foul.
20:32Even if it's delicious, it doesn't have any effect.
20:35That's right.
20:37I don't need it.
20:39I think you should drink it quietly.
20:42It's delicious.
20:44It's delicious.
20:46It's delicious.
20:48Is there a refrigerator for kimchi in Japan?
20:52There is only one refrigerator in Korea.
20:55I didn't know there was a refrigerator for kimchi.
20:59Is there a refrigerator for kimchi?
21:01It's a refrigerator for kimchi.
21:03Is the temperature control different?
21:05Yes.
21:07In Korean households, kimchi is eaten on a daily basis.
21:11There is a kimchi refrigerator in every household.
21:14In Japan, kimchi is a must-have for Korean households.
21:19I see.
21:20Kimchi is not delivered to the household yet.
21:22There are not many households in Japan that use kimchi refrigerators.
21:26But kimchi is selling well in Japan.
21:28Kimchi is selling very well.
21:30In Korean households, kimchi is sold in kilograms.
21:33You have to store a lot of kimchi.
21:36Kimchi is matured for a long time.
21:39You need a kimchi refrigerator to store kimchi.
21:43If you sell kimchi in a small size, it will sell well in Japan.
21:47That's good.
21:48That's good.
21:50It's delicious.
21:52I think it will sell well in Korea.
21:54It's a good price.
21:56It's a good business.
21:58The expiration date of kimchi is in mid-August.
22:01Was it originally in Mexico?
22:03Yes.
22:04The origin of chili peppers is in the middle of the United States.
22:05Are chili peppers and chihuahua in Mexico?
22:06Yes.
22:07Chihuahua?
22:08Chihuahua?
22:09Chihuahua?
22:10Chihuahua has a nickname.
22:12Chihuahua is a good nickname.
22:15Chihuahua doesn't look like Mexico.
22:18I will continue.
22:20Chihuahua entered Europe in the 15th century.
22:22Chihuahua came to Spain in the 16th century.
22:26Was it in Japan first?
22:28Yes.
22:30Kimchi and chili peppers.
22:33When HIDEYOSHI TOYOTOMI was on a trip to Korea, he brought kimchi.
22:36If HIDEYOSHI TOYOTOMI didn't bring kimchi, he couldn't make kimchi?
22:40I don't think so.
22:42That's not true.
22:44That's not true.
22:46Kimchi became common in Korea in the 18th century.
22:50There was no such dish until then.
22:52Kimchi is a new dish.
22:54Is that new?
22:55Yes.
22:57Kimchi has been around for a long time.
22:59Recently, chili peppers have been added to kimchi.
23:03Kimchi was added to kimchi in Korea?
23:07That's right.
23:08I see.
23:09It took a long time to make kimchi.
23:12It took a long time to make kimchi in the late 1700s.
23:18It took a long time.
23:20I thought kimchi was made by adding chili peppers.
23:23What did you use to make kimchi?
23:25Did you use Korean pickles?
23:27That's right.
23:28I see.
23:30Kimchi is a representative of kimchi in Korea.
23:33There is a word for kimchi.
23:35It means to sink.
23:37It means vegetables.
23:38It is said that SHINCHE became kimchi.
23:40SHINCHE became kimchi?
23:43You suddenly sound like a Korean.
23:46Is there a name for kimchi?
23:49In the case of kimchi with Chinese cabbage, it is called PECHU GIMCHI.
23:53Is there a word for Chinese cabbage?
23:56In that case, it is called KAKUGIRI KIMCHI.
24:00Chinese cabbage is called PECHU GIMCHI.
24:04Chinese cabbage is called PECHU GIMCHI.
24:08How do you make kimchi?
24:11I eat it with natto.
24:14I eat it with pork kimchi and kimchi hot pot.
24:18It's good to stir-fry kimchi hot pot.
24:22It's like kimchi hot pot.
24:24I want to talk about kimchi stew.
24:29In Korea, pork kimchi stew and tuna kimchi stew are very popular.
24:35That's right.
24:36It's very popular.
24:40The tuna corner is very large in supermarkets.
24:44Do you put tuna in kimchi stew?
24:45Yes.
24:46I don't want to eat kimchi stew with tofu.
24:48Can I bring tuna?
24:49Yes, you can put tuna in kimchi stew.
24:51Where do you bring tuna?
24:53It's a limited edition.
24:58There is no such thing as a limited edition tuna.
25:01You don't have to bring it.
25:06You talked about kimchi stew.
25:09It's delicious to put tuna in kimchi stew.
25:13If you add soy sauce and sugar, it will be more delicious.
25:19Tuna and kimchi go well with anything.
25:23Do you sell kimchi tuna can?
25:24Yes.
25:25Do you sell it?
25:26Yes, I sell it.
25:27Do you sell spicy food?
25:29Kimchi stew is a very popular dish.
25:32I customize the canned food accordingly.
25:35I sell tuna cans and canned fish for kimchi stew.
25:40I was fooled.
25:44He seems to be talking in the can.
25:46Shut up.
25:50I would like to talk about the spiciness of kimchi stew.
25:56The spiciness of kimchi stew is not a taste, but a sense of smell.
26:02The spiciness of kimchi stew is not a taste, but a sense of smell.
26:06The taste of kimchi stew is a taste of sweetness, saltiness, sourness, bitterness, and umami.
26:14The spiciness of kimchi stew is a sense of smell.
26:17It's a sense of pain.
26:21The spiciness of kimchi stew and the hotness of kimchi stew are recognized in the same state.
26:28Even though the body is not hot, when you eat spicy food, you feel hot.
26:33That's why you sweat a lot.
26:39When you look at the thermography, it's normal to sweat when you're hot.
26:46The body cools down because it sweats even though it's not red.
26:52In hot countries such as India and Southeast Asia, people eat spicy food.
26:57People eat spicy food to cool down.
27:02In hot countries such as India and Southeast Asia, people eat spicy food to cool down.
27:11It also has the effect of increasing metabolism.
27:14It also has the effect of increasing metabolism.
27:22If you eat too much, you can get high blood pressure.
27:26You should be careful not to eat too much.
27:29It's safe to eat about 50 grams of salt per person.
27:35How much salt do you eat?
27:37I don't eat spicy food because it's spicy.
27:42You said earlier that you don't eat spicy food because you have cancer.
27:45I don't eat spicy food because it's spicy.
27:51I don't eat spicy food because it's spicy.
27:57I don't eat spicy food because it's spicy.
27:59I see.
28:01I like spicy food.
28:03Do you like spicy food that much?
28:05I like it.
28:06How spicy is it?
28:08How spicy is it?
28:10It's easy to understand.
28:12It's easy for us to understand.
28:14It's easy to understand.
28:16It's a little spicy.
28:18Is that so?
28:20It's the latest level, and it's about 25.
28:24It's the latest level, and it's about 25.
28:30I'm the most spicy.
28:33I understand.
28:34I'm the most spicy.
28:36I'm the most spicy.
28:39I think that kind of person is special.
28:41I'm the most spicy.
28:43There are many people who are not good at spicy food.
28:46What do you do when you eat kimchi?
28:51Ms. HONDA.
28:52I put sesame oil in it.
28:57In Korea, there is pickled kimchi.
29:00I put sesame oil in pickled kimchi.
29:03It's mild.
29:05You put sesame oil in kimchi.
29:07The picture of the old giant was popular in Japan.
29:13I copied that picture and put sesame oil in it.
29:17Who was the picture of the old giant?
29:20It's the picture of the old giant.
29:26There are many people like that.
29:29Mr. NISHIMOTO.
29:31No, it's a picture of the Korean war.
29:34Did the picture of the Korean war have a picture of a Korean sword?
29:36No, it's a picture of the Korean war.
29:39Bring me a frying pan.
29:42This is a picture of 20 years ago.
29:45It was a part of the Korean war.
29:48I put sesame oil in it and everyone told me.
29:51A man named NIKKI told me.
29:54I put sesame oil in it when I ate with my friends.
29:57It was delicious.
29:59It spread to the whole country.
30:03It's fast to spread to the whole country.
30:06It was fast.
30:08It's fast.
30:11Do you have a recommendation?
30:13I recommend mayonnaise.
30:20Kimchi and mayonnaise.
30:22Oil goes well with kimchi.
30:25It's delicious.
30:28And ketchup.
30:31If you don't like spicy food, add ketchup to kimchi.
30:41It looks spicy, but it's sweet.
30:45It's red.
30:48If you eat it with a smile, you'll be surprised.
30:56When you eat kimchi, drink it with lemon water or lemon liqueur.
31:00The unpleasant smell is greatly reduced.
31:06Are there any precautions when eating kimchi?
31:10I eat it before shooting.
31:13When I eat a bento, I eat it.
31:16But I eat it before shooting.
31:19But I lose to the desire to eat.
31:22So I eat it and brush my teeth and chew gum.
31:30I think this is a concern.
31:33When you eat kimchi, drink it with lemon water or lemon liqueur.
31:38The unpleasant smell of kimchi is greatly reduced.
31:46The smell of kimchi is the smell of alicin.
31:51It's not the smell of garlic.
31:54It's the smell of alinase.
31:59It's not the smell of garlic.
32:01It's the smell of alinase.
32:07You have to release alinase.
32:10Alinase is acidic.
32:13Alinase is acidic.
32:19So you have to drink it with lemon water or lemon liqueur.
32:22So you have to drink it with lemon water or lemon liqueur.
32:24If you drink it with alinase, it will not be acidic.
32:28So you can't make alicin.
32:31So you can reduce alinase.
32:34Alicin is highly volatile.
32:38You said you brush your teeth.
32:40Even if you keep your mouth clean, it is highly volatile.
32:44You sweat from your lungs and skin.
32:51You sweat.
32:54I see.
32:55The smell of alicin comes out.
32:57The smell of alicin comes out.
32:59The smell of alicin comes out.
33:03Alicin has a long shelf life of 48 hours.
33:09The older you get, the longer the shelf life.
33:15You eat kimchi before recording and drink lemon sour.
33:19You eat kimchi before recording and drink lemon sour.
33:21That's the best.
33:23That's the best.
33:27Ikigami.
33:29If you eat too much kimchi, you may get swollen.
33:33If you eat too much kimchi, you may get swollen.
33:36Is that because of salt?
33:38That's right.
33:39It's because of salt.
33:40It's because of pickles.
33:42It's because of pickles.
33:45There is 2.9 grams of salt in 100 grams of kimchi.
33:51The goal of Japanese people is to eat less than 7.5 grams of salt per day.
33:57The goal of Japanese people is to eat less than 7.5 grams of salt per day.
34:00The ideal amount of salt per day is 30 to 50 grams.
34:04The ideal amount of salt per day is 30 to 50 grams.
34:08The salt is delicious.
34:10The problem is whether to live long or to eat delicious food and go to the forest.
34:16Is that the problem?
34:18I want to live a long life, so I eat your salt.
34:22Unexpectedly.
34:25You are not the only one, but you have a life.
34:29You can give me a little salt.
34:35It's delicious.
34:37I want to live a long life.
34:39I get angry when I hear such a joke.
34:42That's right.
34:44Do you refrain from eating before recording?
34:47I like that kind of food.
34:50I want to eat it, but it swells quickly.
34:54There is a lot of food.
34:57If I know that, I will refrain from eating before recording.
35:02If I refrain from eating, the food will explode and I will eat it.
35:06It's a repetition.
35:08You should have continued recording for the rest of your life.
35:11You can't take a video when it swells.
35:15Why don't you listen to me?
35:20That's rude.
35:21You are very rude.
35:23You are very rude to me.
35:26You are swollen now.
35:29I don't know where I'm swollen.
35:33Do you refrain from eating before recording?
35:39I try to be careful with salt.
35:44When I feel that I have been suppressed by myself, I am swollen.
35:53You are swollen.
35:55I think I'm swollen.
35:58You drink alcohol and take salt.
36:02I refrain from eating every day.
36:06You are lying.
36:08I don't think so.
36:10It's only when you go to the bank in Shikoku.
36:13It's only once a year.
36:16I have to use it.
36:18It's only when you go to the bank in Shikoku.
36:21It swells quickly.
36:24Many doctors say that eating a lot of kimchi is good for the intestines.
36:34In a recent psychological test, it was found that people with good intestinal conditions have a certain personality.
36:42You have a good personality.
36:46You have a second brain.
36:49I did a psychological test for people in their 20s and 50s.
36:56I also looked at the intestines.
36:58It was found that people with good intestinal conditions are very smart.
37:04It was also found that people with good intestinal conditions have a personality that is difficult to feel loneliness.
37:12You don't feel lonely?
37:14In psychology...
37:15Why are you talking to me?
37:18I feel lonely.
37:21It's different from the brain.
37:24Smartness and loneliness are difficult to feel.
37:29Smartness is a person who can't be optimistic or pessimistic.
37:33Smartness is a person who can't predict the future.
37:36Smartness is a person who can think at his own pace and at the pace of others.
37:42Smartness is a person who is smart.
37:45Smartness is a person who can ask people what they can't do.
37:55Smartness is a personality that is difficult to feel loneliness.
37:59Smartness is a person who can think at his own pace and at the pace of others.
38:02You can do that with ALEXA, right?
38:05You can do that with ALEXA, right?
38:08You can do that with ALEXA, right?
38:11You're the smartest.
38:13I don't think that's going to work.
38:16I don't think that's going to work.
38:18You're the smartest.
38:23I think it's better to talk to people.
38:26I think so, too.
38:28I looked at a survey of people with poor intestinal conditions.
38:32I found that people with poor intestinal conditions were pessimistic or negative.
38:35I found that people with poor intestinal conditions were pessimistic or negative.
38:39I think you need to be prepared mentally.
38:42I think you need to be prepared mentally.
38:44I can't help but feel lonely.
38:47You can't help but feel lonely, can you?
38:49There are many events that celebrities go to.
38:54I was the only one playing games.
38:56What were you all doing?
38:58We were playing games.
38:59We were playing games.
39:01I was the only one playing games.
39:03So I was like, who the hell is this guy?
39:06And the other comedians were like, he took a picture of you.
39:10So I was alone and everyone was laughing at me,
39:13but I didn't know what was so funny about it.
39:16I was having so much fun.
39:19So you didn't feel lonely at all.
39:22That's right. I'm a smart person who doesn't feel lonely.
39:27So you didn't feel lonely at all before?
39:30I was told that I had a bad intestinal environment.
39:33Oh, I see.
39:35Your intestines are sticking out.
39:38I'm sorry to say this, but my intestines are sticking out.
39:44Your muscles are popping out.
39:47So if you have a lot of friends and you're happy,
39:50but you can't control your emotions,
39:52or if you feel lonely all the time,
39:54you should approach your intestines.
39:58What do you think about that?
40:01The more you're tired or negative,
40:04the more you want to eat junk food.
40:07The taste is strong.
40:09Your intestines are telling your brain to eat junk food.
40:12Oh, I see.
40:16So you want to eat junk food.
40:18So if there's a bad bacteria in your intestines,
40:21you want to eat junk food.
40:23It's their food, so it's increasing.
40:26So you can't control your emotions.
40:28So the reason I eat too much is because
40:30I have a bad intestinal environment,
40:32so I'm pulling out junk food.
40:35It's not my fault.
40:38It's your intestines.
40:39No, no, no, I'm serious.
40:42It's your intestines.
40:45It's your intestines.
40:46No, it's my intestines, but it's not my intestines.
40:49The intestines are thinking.
40:52Why do you say the second brain?
40:54It's controlling your body.
40:57So my body is being controlled by my intestines.
41:03It's like an alien.
41:06It's in your intestines.
41:09It's in my intestines, so it's doing this to me.
41:13If the intestinal environment is bad,
41:15I'm going to lose weight.
41:17You're going to gain weight?
41:20I'm going to get fat.
41:22I don't know what the intestines are trying to do.
41:26It's an alien.
41:29In that case, you should eat kimchi to reset.
41:34You shouldn't force yourself to eat junk food.
41:36You shouldn't force yourself to eat junk food.
41:38Think about it.
41:39You should shut up your intestines.
41:43You should shut up your intestines.
41:45Your intestines are noisy.
41:48The second brain is in your intestines.
41:54The second brain is in your intestines.
41:56The second brain is in your intestines.
41:59Is this the intestines?
42:00This is the intestines.
42:03Mr. Kirimura.
42:04It is very important to eat food that improves the intestinal environment.
42:09The point of kimchi is lactic acid bacteria.
42:11If you remove lactic acid bacteria from kimchi,
42:14you can increase other bacteria such as bifidobacterium and lactic acid bacteria.
42:19Especially in kimchi,
42:21lactic acid bacteria are abundant in water kimchi.
42:27It contains 20 times more lactic acid bacteria than ordinary kimchi.
42:36The director is refusing.
42:38What is this?
42:42This is water kimchi.
42:44What is this?
42:46He is afraid of his intestines.
42:48Why are you so devilish?
42:50My intestines are saying,
42:52What is this?
42:54You can control all your intestines.
42:59It is good for the intestinal environment.
43:00You want to eat this naturally.
43:02What is water kimchi?
43:04This is rice water.
43:05Boil this once.
43:07Add various vegetables such as cucumbers, radishes, and apples to the rice water.
43:13It is water kimchi that releases lactic acid bacteria.
43:17Is this rice water?
43:19It is lactic acid bacteria in vegetables that feed on rice water.
43:23It releases lactic acid bacteria as kimchi.
43:25Ordinary kimchi takes a long time to mature.
43:28You can make water kimchi at home.
43:30You can make it right away with rice water.
43:32I want you to make it at home.
43:34I think kimchi and pork kimchi are the same.
43:38If you bake kimchi, the nutrients will be lost.
43:42That's right.
43:44Mr. TASHIMOTO.
43:46That's right.
43:48There are many warm dishes such as kimchi hot pot, kimchi fried rice, and pork kimchi.
43:54However, the nutritional value of kimchi decreases when it is heated.
43:59What is vitamin B12?
44:02Humans can't synthesize vitamins in their bodies.
44:06That's why we have to eat salad.
44:09When you eat kimchi, lactic acid bacteria work hard in your intestines.
44:15That's how you can synthesize vitamins.
44:18Vitamins B6, B9, and B12, which are common in vitamins.
44:27Vitamins B12 can cause anemia.
44:30Lactic acid bacteria synthesize these vitamins.
44:34Unfortunately, lactic acid bacteria are vulnerable to heat.
44:38If you heat it up, it won't work.
44:41In addition, lactic acid bacteria are also vulnerable to heat.
44:46Even if you use fermented kimchi, if you heat it up, it will cause lactic acid bacteria to die.
44:53Lactic acid bacteria die.
44:56Kimchi and pork are mixed in Okonomiyaki.
45:01The effect of kimchi and pork is weak.
45:03The effect of kimchi and pork is weak.
45:06The same goes for kimchi hot pot.
45:08The effect of kimchi and pork is weak.
45:12In the case of kimchi fried rice, it is better to put kimchi on top of fried rice.
45:18But kimchi fried rice is not malnourished.
45:24People who make kimchi fried rice don't have to worry about that.
45:30It's about half.
45:33It's about half the amount of vitamins.
45:37If it's half, it won't be a problem.
45:40What kind of consideration is this?
45:42Are you making kimchi fried rice?
45:44I'm making kimchi fried rice, so I don't have to worry about it.
45:47What do you mean?
45:49I don't have to worry about the reputation of kimchi fried rice.
45:52This is super delicious avocado kimchi.
45:54Avocado kimchi?
45:56It looks delicious.
45:59This is delicious.
46:01This is delicious.
46:03This is delicious.
46:05This is delicious.
46:07This is delicious.
46:09This is delicious.
46:11This is delicious.
46:13Please don't talk to him directly.
46:21I want to make his teeth white.
46:26What did you make?
46:28This is cute.
46:30Oh
47:00Don't talk about the intestines directly.
47:02I'm talking about the intestines.
47:04I'm talking about the intestines.
47:05I'm talking about the intestines.
47:07I'm talking about the intestines.
47:08I'm talking about the intestines.
47:09I'm talking about the intestines.
47:10I'm talking about the intestines.
47:11I'm talking about the intestines.
47:12I'm talking about the intestines.
47:13I'm talking about the intestines.
47:14I'm talking about the intestines.
47:15I'm talking about the intestines.
47:16I'm talking about the intestines.
47:17I'm talking about the intestines.
47:18I'm talking about the intestines.
47:19I'm talking about the intestines.
47:20I'm talking about the intestines.
47:21I'm talking about the intestines.
47:22I'm talking about the intestines.
47:23I'm talking about the intestines.
47:24I'm talking about the intestines.
47:25I'm talking about the intestines.
47:26I'm talking about the intestines.
47:27I'm talking about the intestines.
47:28I'm talking about the intestines.
47:29I'm talking about the intestines.
47:30I'm talking about the intestines.
47:31I'm talking about the intestines.
47:32I'm talking about the intestines.
47:33I'm talking about the intestines.
47:34I'm talking about the intestines.
47:35I'm talking about the intestines.
47:36I'm talking about the intestines.
47:37I'm talking about the intestines.
47:38I'm talking about the intestines.
47:39I'm talking about the intestines.
47:40I'm talking about the intestines.
47:41I'm talking about the intestines.
47:42I'm talking about the intestines.
47:43I'm talking about the intestines.
47:44I'm talking about the intestines.
47:45I'm talking about the intestines.
47:46I'm talking about the intestines.
47:47I'm talking about the intestines.
47:48I'm talking about the intestines.
47:49I'm talking about the intestines.
47:50I'm talking about the intestines.
47:51I'm talking about the intestines.
47:52I'm talking about the intestines.
47:53I'm talking about the intestines.
47:54I'm talking about the intestines.
47:55I'm talking about the intestines.
47:56I'm talking about the intestines.
47:57I'm talking about the intestines.
47:58I'm talking about the intestines.
47:59I'm talking about the intestines.
48:00I'm talking about the intestines.
48:01I'm talking about the intestines.
48:02I'm talking about the intestines.
48:03I'm talking about the intestines.
48:04I'm talking about the intestines.
48:05I'm talking about the intestines.
48:06I'm talking about the intestines.
48:07I'm talking about the intestines.
48:08I'm talking about the intestines.
48:09I'm talking about the intestines.
48:10I'm talking about the intestines.
48:11I'm talking about the intestines.
48:12I'm talking about the intestines.
48:13I'm talking about the intestines.
48:14I'm talking about the intestines.
48:16I'm talking about the intestines.
48:17I'm talking about the intestines.
48:18I'm talking about the intestines.
48:19I'm talking about the intestines.
48:20I'm talking about the intestines.
48:21I'm talking about the intestines.
48:22I'm talking about the intestines.
48:23I'm talking about the intestines.
48:24I'm talking about the intestines.
48:25I'm talking about the intestines.
48:26I'm talking about the intestines.
48:27I'm talking about the intestines.
48:28I'm talking about the intestines.
48:29I'm talking about the intestines.
48:30I'm talking about the intestines.
48:31I'm talking about the intestines.
48:32I'm talking about the intestines.
48:33I'm talking about the intestines.
48:34I'm talking about the intestines.
48:35I'm talking about the intestines.
48:36I'm talking about the intestines.
48:37I'm talking about the intestines.
48:38I'm talking about the intestines.
48:39I'm talking about the intestines.
48:40I'm talking about the intestines.
48:41I'm talking about the intestines.
48:42I'm talking about the intestines.
48:43I'm talking about the intestines.
48:44I'm talking about the intestines.
48:45I'm talking about the intestines.
48:46I'm talking about the intestines.
48:47I'm talking about the intestines.
48:48I'm talking about the intestines.
48:49I'm talking about the intestines.
48:50I'm talking about the intestines.
48:51I'm talking about the intestines.
48:52I'm talking about the intestines.
48:53I'm talking about the intestines.
48:54I'm talking about the intestines.
48:55I'm talking about the intestines.
48:56I'm talking about the intestines.
48:57I'm talking about the intestines.
48:58I'm talking about the intestines.
48:59I'm talking about the intestines.
49:00I'm talking about the intestines.
49:01I'm talking about the intestines.
49:02I'm talking about the intestines.
49:03I'm talking about the intestines.
49:04I'm talking about the intestines.
49:05I'm talking about the intestines.
49:06I'm talking about the intestines.
49:07I'm talking about the intestines.
49:08I'm talking about the intestines.
49:09I'm talking about the intestines.
49:10I'm talking about the intestines.
49:11I'm talking about the intestines.
49:12I'm talking about the intestines.
49:13I'm talking about the intestines.
49:14I'm talking about the intestines.
49:15I'm talking about the intestines.
49:16I'm talking about the intestines.
49:17I'm talking about the intestines.
49:18I'm talking about the intestines.
49:19I'm talking about the intestines.
49:20I'm talking about the intestines.
49:21I'm talking about the intestines.
49:22I'm talking about the intestines.
49:23I'm talking about the intestines.
49:24I'm talking about the intestines.
49:25I'm talking about the intestines.
49:26I'm talking about the intestines.
49:27I'm talking about the intestines.