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00:00Manabu Ichikara Shoyu Zukuri!
00:03Yay!
00:06This is the shoyu we've been making for a year.
00:10Oh, a year.
00:11Yes.
00:12We've been doing this for a year.
00:13We've been mixing it.
00:14Yes, we have.
00:15You didn't expect us to do this, did you?
00:18No, no.
00:19You didn't, did you?
00:20No, I didn't.
00:21When we were about to go home,
00:22we were like, let's mix the shoyu.
00:24Please wait, let's mix the shoyu.
00:26We were like, let's mix it.
00:28I see.
00:29We're going to broadcast that today.
00:33In the past 10 years,
00:35the amount of shoyu has doubled.
00:37It's the world-renowned Japanese seasoning, shoyu.
00:41At Aiba Manabu,
00:43we make shoyu from scratch every year.
00:46It's an annual event.
00:49It's good.
00:50It's good.
00:51Last April,
00:54in Kozaki-machi, Chiba Prefecture,
00:56where the production of fermented food is flourishing,
01:00the Shinisei Shoyu Shop,
01:02which has been in business for over 140 years,
01:05started its preparation with Fujihan Shoyu.
01:10We'd like to make our own shoyu.
01:12Yes.
01:14Of course, we don't eat natto in the morning.
01:17We don't eat it.
01:18We don't eat it.
01:19It's okay.
01:20We're used to it.
01:21If you eat natto in the morning,
01:23it becomes natto, not shoyu.
01:24It becomes natto, so you can't eat it.
01:26You can't eat it.
01:27You can't eat it in the morning.
01:28First,
01:29let's make shoyu koji with soybeans and flour.
01:32Yes.
01:34Making shoyu from scratch.
01:36First, make koji.
01:40For koji,
01:41we make koji with soybeans and flour.
01:45Soak soybeans in water for a day.
01:49Soak them in water for a day to soften them.
01:51I see.
01:52Please wait a moment.
01:53This is it.
01:54Please put it on.
01:55Yes, slowly.
01:56All right.
01:57Sorry.
01:58All right.
02:00I'll put it in.
02:01Oh, no.
02:02What's wrong?
02:03I'm sorry.
02:04I'll put it in.
02:05I'll put it in.
02:06I'll put it in.
02:07I'm sorry.
02:08I'm sorry.
02:09I'll put it in.
02:10I'm sorry.
02:11I'll put it in.
02:12I'm sorry.
02:13I'll put it in.
02:14I'll cover it with this soybean.
02:17And then...
02:18Because it's the first day of the year.
02:19I forgot.
02:20I'm sorry.
02:21I'm sorry.
02:22I'll steam the soybeans for about an hour.
02:27All right.
02:28In the meantime,
02:29flour?
02:30Yes, flour.
02:31I'll put it in.
02:32I'll put it in.
02:33I'll put in two scoops of flour.
02:37All right.
02:38I'll put it in after two or three minutes.
02:41All right.
02:42I'll put it in.
02:43I'll put it in.
02:44Flour is easy to burn,
02:46so please stir it with a ladle while moving the wok.
02:52Until it makes a crackling sound.
02:54Yes.
02:55This will evaporate the water, right?
02:56That's right.
02:57By evaporating the water,
02:58it will make it easier for the yeast to work.
03:03I see.
03:04Yes.
03:07Then, while I'm at it,
03:10Mr. Takahashi, would you like to go?
03:13Oh!
03:14Would you like to do it?
03:15Yes, I would.
03:16I'd like to see it.
03:17I'd like to see it.
03:18The big showdown.
03:19The big showdown.
03:20In fact, Mr. Takahashi has been juggling at local events and so on.
03:27It has become a standard for Aibamanabu to show his skills.
03:35Oh, great.
03:37Great.
03:38Oh!
03:40Is that so?
03:41That's right.
03:42Great.
03:44Turn it.
03:45Yes.
03:46Oh!
03:47Oh!
03:49Oh!
03:50Oh!
03:51Great!
03:52Oh!
03:53Oh!
03:54Oh!
03:55Oh!
03:56Oh!
03:57Oh!
03:58Oh!
04:00Great!
04:01It's time for the big showdown.
04:03Shall I do it?
04:04Oh!
04:05Juggling!
04:06It's time for juggling!
04:07Juggling!
04:08Great!
04:09This is it.
04:10Oh!
04:11I will do it like that.
04:12Okay.
04:14I can't see if I can make it, so I'll try it first.
04:17From now on.
04:18They'll take off with it.
04:19Oh!
04:21Oh!
04:23Oh!
04:25Good job!
04:27Oh, they failed!
04:30We came up with a quite big hoop.
04:34It's too narrow.
04:35It's narrow!
04:38Oh, it came out!
04:39It's here!
04:40Oh, it's coming!
04:42It's coming!
04:44Wow!
04:48It's popping!
04:50It's popping!
04:52The timing is good.
04:54The timing is good.
05:00And, as a guide,
05:02you can put it in the water and boil it.
05:04That's right.
05:06I see.
05:08Can you put it in the water?
05:10Can you put it in the water?
05:12How is it?
05:14I wonder if it will float.
05:16If it floats in the water,
05:18it means that it has been boiled well.
05:20When it floats,
05:22cool it down for a while,
05:24cool it down for a while,
05:26put it in this crusher,
05:28and crush it.
05:30and crush it.
05:38It smells good.
05:40If you put flour on it,
05:42If you put flour on it,
05:44it will be easier to make the dough.
05:46it will be easier to make the dough.
05:48So, I crush it like this.
05:54OK.
05:56I'll stop it.
05:58The soy beans have been steamed.
06:00The soy beans have been steamed.
06:02How is it?
06:04I'll lift this soy bean.
06:06I'll lift this soy bean.
06:08I'll lift this soy bean.
06:10I'll do it slowly.
06:12I'll put it in a bowl.
06:14I'll do it slowly.
06:16It's good.
06:18Please try to squeeze it a little.
06:20I'll squeeze it.
06:22How is it?
06:24It's soft.
06:26It's good.
06:28It's good.
06:30I'll put the seeds in the flour.
06:32I'll put the seeds in the flour.
06:34This is green.
06:36I'll put the seeds in the flour.
06:38I didn't know it was like this.
06:40I'll mix it.
06:46I'll mix it.
06:48I'll mix it.
06:50I'll mix the soy beans in the bowl
06:52I'll mix the soy beans in the bowl
06:54and the flour.
06:56and the flour.
06:58I'll mix it.
07:00I'll mix it.
07:02It smells good.
07:04It smells good.
07:06I'll mix it.
07:12The seeds, flour, and soy beans
07:14are mixed well.
07:16When it's mixed well,
07:18put the pork in the bowl.
07:20put the pork in the bowl.
07:26It's good.
07:28It's good.
07:30After mixing,
07:32put it in the mill.
07:36It will be fermented.
07:38It will be fermented.
07:40Here we go.
07:42It's like a sauna.
07:44It's like a sauna.
07:46It's like a sauna.
07:48It's about 30 degrees
07:50It's about 30 degrees
07:52and 90% humidity.
07:54and 90% humidity.
07:56and 90% humidity.
07:58While maintaining a temperature of 30 degrees and a humidity of 90% for about three days,
08:05the next step is to ferment it with the work of the factory.
08:10Mix the raw materials and prepare the molomi to ferment.
08:15It's been three days.
08:18It's good.
08:20This is soy sauce malt.
08:22I will mix this with salt and water.
08:26The preparation of molomi starts by putting salt in water and making salt water with a salinity of 22%.
08:36I will put all of this in this.
08:40I will put it in.
08:42Later.
08:44Salt first.
08:46What?
08:48Salt first?
08:50Salt water.
08:52Salt first?
08:54That's right.
08:56Wait a minute.
08:58Is it dangerous?
09:00It's okay.
09:02It's okay because it's one.
09:04It's okay because it's one.
09:06You are too conscious of Daidoge.
09:08I said it.
09:10It's just one cup.
09:12I will mix this.
09:14It's okay.
09:16It's the same.
09:18Wait a minute.
09:20It's dangerous.
09:22I'm sorry.
09:24It's okay.
09:28It's good.
09:30It's okay.
09:34It's okay.
09:36I will mix this.
09:38I will mix this.
09:40It's okay.
09:42It's okay.
09:44It's like this.
09:48It's good.
09:50It's good.
09:52It's good to put a lot of salt in it.
09:54That's right.
09:56It's a discovery.
09:58It's a discovery.
10:00It doesn't fall.
10:04It's mixed.
10:06It's okay.
10:08It's okay.
10:10Let's make it for another year.
10:14Let's make it for another year.
10:16It's been a month since I prepared it.
10:18It's been a month.
10:20It's still the same.
10:22It's still the same.
10:24It looks like this.
10:26It's familiar.
10:28I wonder what Mr. Takahashi will show me next.
10:30I wonder what Mr. Takahashi will show me next.
10:32He has already started preparing.
10:34It's for next year.
10:36It's for next year.
10:38I will mix this at my own pace.
10:40I will mix this at my own pace.
10:42He will prepare this next year.
10:44He stirs it up once a week until autumn.
10:53It's been about 5 months since we made the soy sauce.
10:57Let's see.
11:02I think it's still half done.
11:08It's a nice color.
11:12It smells like soy sauce.
11:16The shape of the beans are still there.
11:20It's fermenting.
11:29He stirs it up once a month until autumn.
11:34It's February this year.
11:38It's been about 10 months since we made the soy sauce.
11:42That means it will be ready in two months.
11:47Let's see.
11:51It's already soy sauce.
11:53It's already soy sauce.
11:55He stirs it up once a month until autumn.
11:59He stirs it up once a month until autumn.
12:02Can I do it?
12:04Of course.
12:08It's already soy sauce.
12:11It smells good.
12:13It smells really good.
12:15It will be ready in two months.
12:18It's not just miso.
12:20That's right.
12:22I'll send you the soy sauce.
12:24I'll send it to you.
12:29It's been a year since we made the soy sauce.
12:33This is this year's soy sauce.
12:37That's right.
12:39It will be ready in two months.
12:41We'll use this as a machine.
12:44Let's do it.
12:46It's here.
12:48It's been a while.
12:51You look like a comedian.
12:53It's soy sauce.
12:58This is this year's soy sauce.
13:01This is the soy sauce we made this year.
13:03I'm looking forward to it.
13:05I'll do it.
13:09How is it?
13:10It's red.
13:12Is it better to be red?
13:13It's better to be red.
13:14It's good for the hair.
13:17It's good for the hair.
13:18It's good for aging.
13:20It smells good.
13:22It's good.
13:24It's a stable smell.
13:27It's good.
13:31It's good.
13:33You can squeeze it and make it into soy sauce.
13:35You can squeeze it.
13:39It's called soy sauce.
13:43It's delicious.
13:47Before squeezing it.
13:49I think it's good to taste it.
13:53Do you always eat it?
13:55No, I don't eat it.
13:57This time, I'll eat it as it is.
13:59I'll eat it.
14:03How is it?
14:07The punch is strong.
14:09It's strong.
14:11It's delicious.
14:13It's delicious.
14:15I feel like I'm putting soy sauce and rice in my body.
14:19It's good for your body.
14:21Fermented food is good for your body.
14:24You have a good nose.
14:27This year, too.
14:29Let's squeeze it.
14:33I'm sorry.
14:36Make soy sauce from scratch.
14:38Finally, squeeze soy sauce from the flesh.
14:43Let's squeeze this soy sauce.
14:46Please put the flesh in this bag.
14:51Please put it in.
14:53Please put it in.
14:55Please put it in.
14:57Please put it in more and more.
14:59It's getting red.
15:01It's getting red.
15:03Is it good?
15:04It's good.
15:05Is red better?
15:06I like red better.
15:10What's the difference between red and soy sauce?
15:13I think it's the scent.
15:15I can see the difference in soy sauce.
15:18When I make soy sauce, I feel it's delicious.
15:22If you buy soy sauce, it's no big deal.
15:26Put soy sauce in the bag.
15:28Put soy sauce in the bag.
15:30Ferment it for a year.
15:33It's coming out.
15:36I was in the middle of a very good comment.
15:41I'm curious about the story.
15:43I missed the best part.
15:46It's coming out.
15:48It's because you put it in the bag.
15:52It's coming out.
15:54It's coming out.
15:56It's not coming out.
15:58It's not squeezed yet.
16:00I see.
16:02Put a weight on it.
16:04Squeeze the soy sauce.
16:08It's coming out.
16:10It's coming out.
16:12It's coming out.
16:14It's coming out.
16:16The soy sauce came out.
16:20It's a very good color.
16:22It's beautiful.
16:26It looks delicious.
16:28How is it?
16:30It's good.
16:32It's good.
16:34It's good.
16:38The color is beautiful.
16:40It's a red color.
16:42It's good.
16:44This soy sauce is called Kiyage soy sauce.
16:50It's called Kiyage soy sauce.
16:52Normally, soy sauce is made by boiling it.
16:56However, this soy sauce is made by boiling it.
16:59So, it's good to have the adipose muscle alive.
17:04I'll taste it.
17:06I'll taste it.
17:08I'll taste it.
17:12How is it?
17:14It's good.
17:16It's very sweet.
17:18It's like soy sauce.
17:20It doesn't have a strong taste.
17:22That's right.
17:24It has a strong taste.
17:26It's round.
17:28It's not rough.
17:30It's smooth.
17:32It's smooth.
17:34It's smooth.
17:36I want to eat Japanese food with this.
17:38It goes well with Japanese food.
17:40This time, we used this soy sauce.
17:44We're going to teach it to the master of Japanese food.
17:53The chef that introduced us to Japanese food all of a sudden.
18:03Cholan in Japanese
18:07We're going to teach the master of Japanese food about Japanese clay pot used as tableware.
18:11Let's get started.
18:12Thank you very much.
18:14I look forward to working with you today.
18:16Thank you very much.
18:18Nihonbashi Yukari, a famous Japanese restaurant founded in the 10th year of the Showa era.
18:22From here, Nonaga-san, who is in charge of the third generation,
18:26will teach us how to make a super easy and delicious soy sauce dish.
18:30First,
18:32soy sauce and raw fish.
18:34This is a grilled rice ball.
18:36Wow.
18:38There is a difference in taste.
18:40Let's check it out.
18:42I see.
18:44First,
18:46let's compare two types of grilled rice balls
18:48by comparing how to grill them
18:50in a way that makes them more delicious.
18:52It's simple.
18:54First, I put a net on the shirin.
18:56Apply some oil to the shirin.
18:58Then,
19:00put three rice balls on it.
19:02Can I put it in now?
19:04Yes, you can.
19:06Can I do it at the same time?
19:08The point is
19:10not to touch it.
19:12The ingredients will signal you.
19:14If you hear the sound,
19:16it means it's burnt.
19:18You want to touch it,
19:20but you can't.
19:22It's delicious.
19:24But the sound is...
19:28When should I put the soy sauce?
19:30I want to put it when it's browned.
19:32Isn't it ready?
19:34It smells good.
19:36It smells so good.
19:38This one, too.
19:40How about this one?
19:42I think it's ready.
19:44It looks good.
19:46I'll put soy sauce on the other one.
19:48I already did.
19:50I'll put soy sauce on the whole one.
19:52I see.
19:54It's simple.
19:56The color of soy sauce is different.
19:58It's thin.
20:00It looks transparent.
20:02It smells good.
20:04It's amazing.
20:06It smells so good.
20:08I only eat this once a year.
20:10This is the best.
20:12I agree.
20:14I'll put molomi on it.
20:16It's sold recently.
20:18Molomi with soy sauce.
20:20I see.
20:22You don't have to turn it over.
20:24Just put it on top.
20:26It contains a lot of lactic acid.
20:28It's good for your health.
20:30Turn it over again.
20:32It looks good.
20:34It's the best.
20:36I'll put it on the other side, too.
20:38The surface is crispy.
20:40It looks good.
20:44It's a simple grilled rice ball.
20:46The smell is good.
20:48It stimulates your sense of taste.
20:50It stimulates your sense of taste.
20:52I see.
20:54Can I eat it now?
20:56You can't eat it alone.
20:58You have to eat it together.
21:00It looks good.
21:02I'll put it on the plate.
21:04I'll put it on the plate.
21:06It's done.
21:08It looks good.
21:10It looks good.
21:12Let's eat.
21:14I'll eat soy sauce first.
21:18It's good.
21:20It's good.
21:22It's crispy.
21:24It's savory.
21:26The sweetness of soy sauce is good.
21:30The sweetness of soy sauce is good.
21:32The sweetness of soy sauce is good.
21:36I'll eat it raw.
21:42It's good.
21:46It's good.
21:48It smells good.
21:50It's similar to miso.
21:52It's similar to miso.
21:54It's similar to rice balls.
21:56It's different from the white rice.
21:58It's strong.
22:00The taste is good.
22:02It's good.
22:04What did you teach?
22:06Because spring cabbage is good,
22:08I'll make a dish with spring cabbage and soy sauce.
22:10I'll make a dish with spring cabbage and soy sauce.
22:12I'll make a dish with spring cabbage and soy sauce.
22:14It's very easy.
22:16Let's do it.
22:18The dish is very easy.
22:20The dish is very easy.
22:22The dish is very easy.
22:24First of all,
22:26so you have to make a V-shape with the core of the shrimp
22:29and then you put your finger on it and pull it out
22:33and then you have a V-shape
22:36and it's easy to eat
22:38so you have to remove the core
22:40and you don't throw it away
22:42you can eat it
22:44it's sweet and delicious
22:49Harukebetsu Shoyu Moromiya Ebi
22:52so you have to remove the core
22:54and you don't throw it away
22:56you can eat it
22:58it's sweet and delicious
23:00and everyone
23:02you have to cut the soft part of the leaf
23:04about 3cm
23:06with your hand
23:08peel it off?
23:10yes, peel it off one by one
23:12I'll cut it into small pieces
23:14let's make the sauce
23:16in a bowl
23:18put 2 tbsp of shoyu moromi
23:20add sesame oil
23:22add sesame oil
23:26the aroma of the shoyu moromi will come out
23:28with the sesame oil
23:30it smells so good
23:32it's simple but addictive
23:34once you cut it
23:36you can just put it in
23:38and the core
23:40it's a waste of the core
23:42so the fiber is in here
23:44so you have to cut it diagonally
23:46then you can eat it
23:48like this
23:50you have to push it
23:52then you can eat the hard core
23:54it's sweet and delicious
23:56I see
23:58then
24:00you have to mix it
24:02one person hold the bottom
24:04it's a collaborative work
24:08is it better to do it alone?
24:10one person hold the bowl
24:12is it better to hold both?
24:14what do you mean?
24:16Aiba-kun hold the chopsticks
24:18like this
24:20I see
24:22it's awkward
24:24don't let it fly
24:26you have to mix it from there
24:28I see
24:30just mix it
24:32this is good
24:34you can see the transparency
24:36you have to mix it
24:38it's amazing
24:40like this
24:42you have to hold it
24:44like this
24:46this is good
24:50cheers
24:54itadakimasu
24:56it's easy
24:58you just cut it and mix it
25:00it's good
25:02it's good
25:06it goes well with the sesame oil
25:08this is good
25:10you used the flavor
25:12in such a short time
25:14it's good
25:16it's sweet
25:18just a little
25:20if you do it at home
25:22you can use salt
25:24just salt and sesame oil
25:26this is good
25:28it smells good
25:30what did you teach us?
25:32you can eat it with a spoon
25:34it's soy sauce meat potato
25:36you can eat it with a spoon
25:38it takes time to make
25:40it's innovative
25:42it's easy
25:44it's easy to cook
25:46but it takes time
25:48to make it
25:50soy sauce meat potato
25:52you can use mirin
25:54or sake
25:56but today
25:58we only used water, soy sauce and sugar
26:00the way you cut it
26:02is different
26:04it's innovative
26:06let's eat
26:08this is
26:10potato salad
26:12first
26:14the pan
26:16sorry
26:18don't be shy
26:20thank you
26:22you're asking for it
26:24first
26:26let's put in the seasonings
26:28water, sugar and soy sauce
26:30really?
26:32just this?
26:34let's put in the meat
26:36it's ground meat
26:38it's ground meat
26:40in Kanto and Kansai
26:42there's pork and beef
26:44so we're using ground meat
26:46don't turn on the heat yet
26:48cut the potato
26:50into 1cm squares
26:52onion
26:54carrot
26:56don't peel the skin
26:58don't peel the skin
27:00carrot
27:02don't peel the skin
27:04for example
27:061cm
27:081cm
27:10sorry
27:121cm
27:14for example
27:16like this
27:18like this
27:20and then
27:22like this
27:24like this
27:26like this
27:28Noda-san
27:30it's a bit rough
27:32are you looking at it?
27:34he's starting to cut
27:36for example
27:38cut like this
27:40like this
27:42and then
27:44cut like this
27:46and then
27:48like this
27:50and then 1cm?
27:52look
27:54you're good
27:56by cutting it into 1cm
27:58it cooks faster
28:00and you can't take it off
28:02I see
28:08I see
28:10it's done
28:12put it in the pan
28:14like this
28:16there's no soup stock today
28:18only water
28:20soy sauce and sugar
28:22but if you cook it in cold water
28:24the soup stock comes out
28:26so I'm going to use that
28:28I see
28:30mix it
28:32and heat it
28:34and then
28:36mix it
28:38it's a small amount
28:40but the water comes out
28:42so with the water
28:44cook it slowly
28:46cook it slowly
28:48it's a bit stronger than medium heat
28:50if you cook it in cold water
28:52the ground meat
28:54will mix with the water
28:56and it'll be mushy
28:58if you cook it for 10 minutes
29:00it'll be done
29:02if you cook it for 20 minutes
29:04it won't be good
29:06I see
29:08Nonaka-san, you have a show called
29:10Cold Start
29:12do you have a show like that?
29:14I'm not sure
29:16for this show
29:18I have a show called
29:20Time Abortion
29:22that's the same as Cold Start
29:24what about you, Eiji?
29:26for this show
29:28I have a show called Cold Start
29:32for you, Aiba-san
29:34I have a show called Fantasy
29:36for this show
29:38I have a show called Fantasy
29:40I have a show called Fantasy
29:42I want to see a fantasy special
29:44I want to see a fantasy special
29:46a fantasy special
29:48next
29:50Shiranui
29:52Shiranui
29:54Shiranui was good
29:56it was good
30:00huh?
30:04it came out
30:06it came out
30:08it was in the lid
30:10this is Aiba-style
30:12this is Aiba-style
30:14it smells good
30:16is Nameko and Enoki the same?
30:18isn't Nameko and Enoki different?
30:20isn't Nameko and Enoki different?
30:22isn't Nameko and Enoki different?
30:24yes
30:26isn't Nameko and Enoki different?
30:28isn't Nameko and Enoki different?
30:30yes
30:36it's 1750
30:38yes
30:401750
30:42it's a traffic jam
30:46can we collect fantasy?
30:48can we collect fantasy?
30:50It's been an hour, right?
30:52You're probably tired from watching it.
30:54I'm tired.
30:56It's fantastic.
30:58Look at this.
31:00Moisture is coming out of the ingredients.
31:02The meat is flaky.
31:04I'm going to add soy sauce later.
31:06When it's like this,
31:08you can leave it alone.
31:10The point is,
31:12when the meat is flaky like this,
31:14stir it like this.
31:16It's about 20 minutes.
31:18If you don't stir it once in a while,
31:20the bottom may burn.
31:22That's all for today.
31:24Boil it until the moisture in the frying pan is gone.
31:26The color is completely different.
31:28The moisture is gone.
31:30When it's like this,
31:32you can add soy sauce.
31:34I'm going to add soy sauce.
31:36I'm going to add soy sauce.
31:38I'm going to add soy sauce.
31:40I'm going to add soy sauce.
31:42It looks delicious.
31:44I think it goes well with rice.
31:46I think it goes well with rice.
31:48I think it goes well with rice.
31:50When it's heating up,
31:52we have to boil the dollop of the ingredients.
31:54We have to boil the dollop of the ingredients.
31:56Today's ingredient is raw.
31:58We'll add raw ingredients.
32:00We'll add raw ingredients.
32:02It looks beautiful
32:04when the color is blue.
32:06Look at this.
32:08The color is completely different.
32:10It's okay.
32:12It's ready.
32:14It looks good.
32:15And think about the color.
32:16Yes.
32:17Oh, it looks good.
32:19It looks good.
32:20Congratulations.
32:22Let's eat.
32:23Let's eat.
32:26It's good.
32:29It's good.
32:30It's gentle.
32:31It's good.
32:34It's good.
32:35You're a genius.
32:36Potato.
32:37Potato.
32:38What did you just say?
32:39What?
32:41What did you just say?
32:42He just said something in Serbian.
32:44You're a genius.
32:47It's like a group of people from hell.
32:50It's like a group of people who only catch geniuses.
32:53It's good.
32:54It's easy to eat.
32:55It's easy to eat.
32:56It tastes like meat and potatoes.
32:59I want rice.
33:01I want to eat it.
33:02There is.
33:05Potatoes and skin are not the same.
33:07So there is the existence of potatoes.
33:09It tastes like meat.
33:10It's good.
33:11I think it's a meat that has never existed before.
33:13I eat it with a spoon.
33:15It's good.
33:16It goes well with rice.
33:17It's good.
33:19You're a genius.
33:24It goes well with rice.
33:25It's good that it's the same size.
33:28It's good.
33:29It's light.
33:31Next, Nora-san.
33:32What is it?
33:33Next, I used soy sauce.
33:35It's roasted soy sauce.
33:37I'm happy.
33:40Roasted soy sauce rice can be made easily without using a kitchen knife.
33:45First of all,
33:47cold start.
33:49I'm sorry.
33:50I can't believe it.
33:51I can't believe it.
33:52What is it?
33:53Put the tuna in the frying pan.
33:58All of this?
33:59All of this.
34:00It's 140g for one can.
34:03This is not called cold start.
34:05It bounces.
34:07I put soy sauce in it.
34:08I put the roasted soy sauce in it.
34:10I put the tuna in it.
34:13It's medium heat.
34:15In the meantime,
34:16one person holds a bowl.
34:19The other person puts an egg in it.
34:21I see.
34:24I put the white soup stock in it.
34:26You put the white soup stock in it.
34:27I put the white soup stock in it.
34:29I mix it to cut it.
34:31I mix it to cut it.
34:35In the meantime,
34:36the soy sauce and oil blend together and emulsify.
34:39Emulsify.
34:41When it gradually gathers,
34:43it bounces.
34:44Then you can put an egg in it.
34:46And the scent.
34:47It's completely different, isn't it?
34:48Yes.
34:49It's standing up.
34:50It's standing up.
34:51I have to make the roasted soy sauce.
34:52A little more.
34:53Yes.
34:54In the meantime,
34:55there are three pieces of nori.
34:57Please cut two pieces.
34:59Yes.
35:00Please cut one piece.
35:01I'll pray.
35:02I'll cut it later.
35:03Pray.
35:04Please cut one piece.
35:05Pray.
35:06It's a prayer.
35:07Yes.
35:08It's bouncing.
35:09Let's lower the heat a little.
35:10Yes.
35:12If you lower the heat...
35:13It's okay.
35:14You can put it in.
35:15I'll put it in.
35:17It's like dropping it with a rubber spatula.
35:19Please put it in neatly.
35:21It's easier to use a rubber spatula.
35:23Because it's easy to move.
35:24Yes.
35:25I'll do it there.
35:26I won't do it.
35:27Don't mess it up.
35:28I won't mess it up.
35:29I won't mess it up.
35:30Then, slowly,
35:32mix it from the top and the bottom.
35:35Like this.
35:36Yes.
35:37From the bottom to the top.
35:39You can spread it out.
35:41Yes.
35:42It's not fried rice today.
35:44It's grilled rice.
35:45Grilled rice.
35:46It's grilled rice.
35:47I see.
35:48If you do this,
35:49leave it alone.
35:50I think you'll want to touch it.
35:51I think you'll want to shake it,
35:52but I won't shake it.
35:53It's different from fried rice.
35:54It's grilled rice.
35:55It's grilled rice.
35:56It makes a crackling sound.
35:57Yes.
35:58Then, mix it again with a rubber spatula.
35:59Then, mix it again with a rubber spatula.
36:00With your left hand,
36:01hold the bottom of the frying pan
36:02and turn it upside down.
36:04Then, cut it.
36:05Look at this.
36:06It's burnt.
36:07I see.
36:08It's sticky now.
36:09I see.
36:10Slowly, spread it out.
36:11Then, spread it out again.
36:12Yes.
36:13Then, spread it out.
36:14Like this.
36:15Just repeat it.
36:16I see.
36:17I didn't know that.
36:18I think you'll want to shake it,
36:19but I won't shake it today.
36:20I won't shake it.
36:21Yes.
36:22We have a question.
36:23Yes.
36:25It's from Kai-chan.
36:28The other day,
36:29at my daughter's wedding,
36:30all the guests went out into the garden
36:32to take pictures.
36:33From the balcony on the second floor,
36:35the cameraman said,
36:36It's hard.
36:37Please pose as you like.
36:39Most of the people
36:40gave peace signs,
36:42but I raised my thumb
36:44and bent my elbow.
36:46I shouted,
36:47I shouted,
36:48I shouted,
36:49I shouted,
36:50I shouted,
36:51I shouted,
36:52I shouted,
36:53I shouted,
36:54I shouted,
36:55I shouted,
36:56I shouted,
36:57I shouted,
36:58I shouted,
36:59I shouted,
37:00I shouted..
37:05He said,
37:06no friends.
37:07I said no friends.
37:08Yep yes yes.
37:09True.
37:10Is cold start
37:11bad for weddings?
37:12When is your happiest time?
37:13How long did you take photos?
37:16Weddings usually
37:17are before it gets too hot.
37:18Yeah.
37:19Especially weddings.
37:20After getting married,
37:21you're colder.
37:22I went to my son's entry ceremony the other day.
37:25I took a picture with everyone in the family.
37:29The photographer asked me to pose for the picture.
37:34Everyone was in peace.
37:36I was in peace, too.
37:38But I had to pose for a job.
37:40I had to pose for a variety show.
37:43I had to pose for Izumo's serve.
37:47But there was no one there.
37:51It was a mess.
37:54I gave up right away.
37:57But I took a few pictures.
38:00Your father told you to give up.
38:03I see.
38:05Do you have anything else?
38:07I'll do this, too.
38:08What is this?
38:10I'll do this, too.
38:11There are times when you want a fighting pose.
38:14I'll do this, too.
38:16We are a ramen shop.
38:20We don't put our arms together.
38:22We don't put our arms together.
38:24Ramen shops do this.
38:26We do this.
38:28We don't put our arms together.
38:29What about Italians?
38:30I don't know.
38:32I want to ask Mr. Harada.
38:36I'll give you a program sticker.
38:40It's getting loose.
38:43This is seaweed.
38:45I'll put it in.
38:47I'll put it in.
38:48I'll put soy sauce in it.
38:50Please cut the seaweed.
38:52Can I put it in?
38:53This is the point.
38:55Please put soy sauce in it.
38:59Please put it in.
39:01Please put it in.
39:03Please shake the frying pan.
39:05The soy sauce is burning.
39:07Please mix it.
39:09It looks delicious.
39:11Please mix it.
39:13Please put it in a bowl.
39:15Please mix it.
39:17It looks delicious.
39:18This is grilled rice.
39:20Please put it on a plate.
39:22Please sprinkle seaweed on it.
39:25It's done.
39:29Let's eat.
39:31It looks delicious.
39:34It's delicious.
39:36It's delicious.
39:38It's delicious.
39:40There are only tuna cans and eggs.
39:43It's very simple.
39:45It has the scent of green onions and seaweed.
39:47It has the scent of seaweed.
39:49It's not greasy.
39:51It's delicious.
39:53It's delicious.
39:55It has the scent of soy sauce.
39:58It's delicious.
40:03It's hot.
40:06It's delicious.
40:08It's delicious.
40:10There is something missing.
40:12There is a gap.
40:14You are a genius.
40:18This is delicious.
40:20It's delicious.
40:22The soy sauce is delicious.
40:24What's next?
40:26Next is the all-purpose sauce.
40:28All-purpose sauce?
40:30If you make the all-purpose sauce, you can use it for various purposes.
40:32First, I make the basic all-purpose sauce.
40:36Dango goes well with meat and rice.
40:39This is a very simple all-purpose sauce.
40:43The ingredients are simple.
40:45Soy sauce, sugar, potato starch, water.
40:50This is the basic.
40:52This is the basic.
40:54This is the basic.
40:56This is the basic.
40:58This is the basic.
41:00This is the basic.
41:02This is the basic.
41:05Add potato starch.
41:07Add potato starch.
41:09Add potato starch.
41:11Add soy sauce and water.
41:13Add all of them.
41:15Don't turn on the heat yet.
41:17After mixing.
41:19Turn on the heat slowly over low heat.
41:23It's delicious.
41:25I'm looking forward to it.
41:27I turn on the heat.
41:29This is low heat.
41:31You don't have to stir it too much.
41:33Just a little bit more than medium heat.
41:35Stir it like this.
41:37Like this.
41:39Then you can eat it all at once.
41:41From 62 to 63 degrees,
41:43the protein and starch
41:45will be fermented.
41:47The color will change.
41:49It's a little cloudy now.
41:51The color of potato starch
41:53will change to the color of mitarashi
41:55that everyone knows.
41:57But you have to do this
41:59so that it won't be lumpy.
42:01You just have to stir it.
42:05It's looking good.
42:07It's about 50 degrees.
42:09It's coming at once.
42:11If you keep stirring it,
42:13it will get thicker.
42:17It looks like it's coming.
42:19It's coming at once.
42:23It's coming.
42:25It's not stopping.
42:27It's still coming.
42:29It's amazing.
42:31Will it be more transparent from here?
42:33It won't be transparent.
42:35There's soy sauce in it.
42:37He's laughing a lot.
42:39He's laughing a lot.
42:41He's laughing a lot.
42:43It's getting thicker.
42:45It's looking good.
42:47It smells good.
42:49It's coming at once.
42:51It's coming at once.
42:53Wait about 10 more times.
42:55It won't be transparent.
42:57It won't be transparent.
42:59I'll turn off the heat.
43:01Then,
43:03please put the three of them together.
43:05To the right or to the left.
43:07Use a rubber spatula to put them together.
43:09And then,
43:11roll it around the dumplings.
43:13It's easy to get them together.
43:15It's a little slanted.
43:17That's right.
43:19It's looking good.
43:21It's looking good.
43:23It's done.
43:25It's done.
43:43Let's eat.
43:47It's good.
43:49It's good.
43:51It's not too sweet.
43:53Can you taste the soy sauce?
43:55I can totally feel the soy sauce.
43:57It's good.
43:59The color is light.
44:01It's a mix of soy sauce and soy sauce.
44:03It's good.
44:05It's good.
44:07I recommend you to eat it with steamed chicken.
44:09I recommend you to eat it with steamed chicken.
44:11You can put this on the salad and eat it together.
44:13Instead of salt and pepper for steamed rice,
44:15you can have this with rice.
44:17This is the best way to eat mitarashi-dari.
44:24You can put it on vanilla ice cream.
44:27There is a sweet and salty flavor.
44:29This is it.
44:30This is good.
44:32This is good.
44:37I put honey on it.
44:39This is the best.
44:40This is good.
44:42This is good.
44:48This is good.
44:49This is good.
44:51This is good.
44:53This is good.
44:55This is sweet, salty, warm and cold.
44:58This is warm and cold.
45:01This is the best.
45:03I can't stop eating.
45:05This is good.
45:07This was delicious.
45:10He is a great person.
45:12Mr. Yanagiba is a great person.
45:14This program will be broadcast on TVER after the program is over.
45:20What did you see this time?
45:22Mr. Yanagiba is a genius.
45:26I didn't miss it.
45:28I wanted to see it.
45:31Thank you for studying a lot today.
45:36See you next time.