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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,
00:34the amount of shoyu has increased by about twice.
00:37The world-renowned Japanese seasoning, shoyu.
00:41At Aiba Manabu,
00:42the annual event is a project to make
00:46Ichikara Shoyu for a year.
00:49It's good!
00:50Yes.
00:51Last April,
00:53in Kozaki, Chiba Prefecture,
00:55where the shoyu industry is flourishing,
00:59the Shinisei Shoyu Shop,
01:01which has been in operation for over 140 years,
01:04has started its preparation.
01:09We'd like to make our own shoyu.
01:11Yes.
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.
01:20I'm used to it.
01:21If you put natto in it,
01:22it becomes natto, not shoyu.
01:24You can't eat it.
01:25Yes, you can't.
01:26You can't.
01:27First, let's make shoyu koji
01:30using soybeans and wheat.
01:32Yes.
01:33Making shoyu from scratch.
01:35First, make koji.
01:39For koji,
01:40we mix soybeans and wheat
01:42to make koji bacteria.
01:44Soak soybeans in water for a day.
01:48Steam it in a pressure cooker to soften it.
01:50Yes, yes.
01:51Can you show me?
01:52Yes, yes.
01:53Here we go.
01:54Start.
01:55Slowly.
01:56All right, all right.
01:57I'm sorry.
01:58All right.
01:59All right, here we go.
02:00Put it in.
02:02What's going on?
02:03Sorry.
02:04Is this not goto?
02:05Goto, goto.
02:06I can put goto in it?
02:07Yes, yes.
02:08Goto, goto, goto.
02:09I'm sorry.
02:10I'm sorry.
02:11I'm sorry.
02:12I'm sorry.
02:13You cover it with the soaked soybeans.
02:17Then,
02:18You should do it properly.
02:20I'm sorry, Mr. Takahashi.
02:22We're going to steam the soybeans for about an hour.
02:28In the meantime, let's make the flour.
02:33We're going to add two scoops of flour.
02:38We're going to steam it for about two to three minutes.
02:42Let's do it.
02:44The flour is easy to burn, so stir it with a ladle while moving the wok.
02:52Until you hear a crackling sound.
02:54This will get rid of the moisture, right?
02:56That's right. By getting rid of the moisture, it will make it easier for the yeast to work.
03:03I see.
03:07Mr. Takahashi, would you like to do it while we're at it?
03:13Would you like to do it?
03:15Yes, I'd like to see it.
03:17I'd like to see it for an hour.
03:20In fact, Mr. Takahashi has been juggling at local events.
03:27Showing off his skills is a staple of Aibamanabu.
03:35Oh, that's great.
03:37That's great.
03:40Like this?
03:42That's great.
03:44Turn it around.
03:50That's great.
03:52That's great.
03:54From there.
04:00That's great.
04:02It's time for the real thing.
04:04Let's do it.
04:06It's time to juggle.
04:08This is it.
04:10I'm going to turn this plate.
04:13It's not easy.
04:15Let's see if I can do it.
04:17From there.
04:25That's great.
04:28You failed.
04:30I failed a little.
04:32It went behind the big barrel.
04:34It's narrow.
04:36It's narrow.
04:38It's coming out.
04:40It's coming out.
04:42It's coming out.
04:48It's juggling.
04:50It's juggling.
04:52The timing is good.
04:54The timing is good.
05:00As a guideline,
05:02put it in water and float it.
05:04I remember that.
05:06I remember that.
05:08Put it in water.
05:10Put it in water.
05:12How is it?
05:14How is it?
05:16If you put it in water,
05:18it means that it's well-juggled.
05:20If you put it in water,
05:22it means that it's well-juggled.
05:24After a while,
05:26put it in a crusher
05:28and crush it.
05:32Crush it.
05:38It smells good.
05:40If you crush the flour
05:42like this,
05:44the yeast will get in
05:46and it will be easier to make the dough.
05:48So, crush it like this.
05:54Let's stop it.
05:56Let's stop it.
05:58The soybeans are steamed.
06:00The soybeans are steamed.
06:02How is it?
06:04Lift the soybeans.
06:06Lift the soybeans.
06:08Lift the soybeans.
06:10Lift the soybeans.
06:12Put it in a bowl.
06:14Put it in a bowl.
06:18Try to pinch it.
06:20Try to pinch it.
06:22How is it?
06:24How is it?
06:26It's good.
06:28It's good.
06:30Next,
06:32add the yeast to the flour.
06:34Add the yeast to the flour.
06:36Put it in the green bowl.
06:38Put it in the green bowl.
06:40And, mix it.
06:42And, mix it.
06:46It's hard to remember ...
06:48Yes, it's hard to remember.
06:50Mix it and
06:52add the flour in the bowl
06:54Add the flour in the bowl
06:56Let's do it.
06:57Let's do it.
06:58Wow.
06:59That's good.
07:00That's good.
07:01It smells really good.
07:02It smells really good.
07:03Let's mix it up.
07:04Yes.
07:05Yes.
07:06The seeds, the flour, and the soybeans will all mix together.
07:07Once it's all mixed together, put the pork in here.
07:08Yes.
07:09Yes.
07:10Yes.
07:11Yes.
07:12Yes.
07:13Yes.
07:14Yes.
07:15Yes.
07:16Yes.
07:17Yes.
07:18Yes.
07:19Yes.
07:20Yes.
07:21Yes.
07:22Yes.
07:23Yes.
07:24Yes.
07:25Yes.
07:26Yes.
07:27Yes.
07:28Yes.
07:29Yes.
07:30Mix it all up.
07:31There we go.
07:32How is it?
07:33That's good.
07:34Very good.
07:35Once it's all mixed, put it in the oven.
07:36You let it ferment here, right?
07:37Yes.
07:38You let it ferment here.
07:39That's it.
07:40That's it.
07:41Yes.
07:42Yes.
07:43Yes.
07:44Yes.
07:45Yes.
07:46Yes.
07:47Yes.
07:48Yes.
07:49Yes.
07:50Yes.
07:51Yes.
07:52It's like a sauna.
07:53It's a perfect temperature and humidity.
07:54I'm pouring a lot of water now.
07:56Okay, good luck.
07:59While keeping the room temperature at 30 degrees and humidity at 90%,
08:03the next step is to ferment it for about 3 days.
08:10The next step is to mix the raw material and ferment it.
08:153 days have passed.
08:18That's good.
08:20This is soy sauce.
08:22I'm going to mix this with salt and water.
08:26The preparation of Moromi starts by putting salt in water and making salt water with a salinity of 22%.
08:36The color is a little...
08:38I'll put it all in here.
08:41I'll put it in.
08:42Later.
08:44Salt first.
08:46What?
08:47What?
08:48Salt first?
08:49What?
08:50Salt water.
08:51Salt, salt, salt.
08:52Salt first?
08:53Salt.
08:55Yes, salt first.
08:57Wait a minute.
08:58Is it bad?
08:59It's okay.
09:00One cup.
09:01One cup is fine.
09:03It's okay.
09:04It's okay because it's one cup.
09:05It's okay because it's one cup.
09:06You're too conscious of Daidoge.
09:08I said it.
09:09One cup.
09:10It's just one cup.
09:11I'm going to mix it.
09:12You're going to mix it, right?
09:13I'll mix it.
09:14It's okay.
09:15I'll mix it.
09:16It's the same.
09:18Wait a minute.
09:19It's bad.
09:20I'm sorry.
09:21That's the good thing about Takashi.
09:22That's right.
09:23I'm sorry.
09:24It's okay.
09:25It's an aura.
09:26That's right.
09:27At first.
09:28Okay, okay, okay.
09:29It's good.
09:30Okay, okay, okay.
09:34Okay.
09:35Okay.
09:36I'll mix it with this.
09:37All right.
09:38I'll mix it.
09:39I'll mix it.
09:40It's okay.
09:41It's okay.
09:42It's okay.
09:43Like this.
09:44Like this.
09:45That's what I do.
09:46That's right.
09:47A lot of things.
09:48It's familiar.
09:50Yes.
09:51You put in one drink and put in another, and after that, I did it.
09:52That's right.
09:53That's what I did.
09:54It's a discovery, that's what
09:56It's just a way to make?
09:57Yeah.
09:58You can't do it for free.
09:59That's right.
10:00You can't do it for free.
10:01Right.
10:02It's been mixed by Zin.
10:03This will do it.
10:08With this, let's make it AND throughout the year.
10:12That's right.
10:13Make him.
10:14Thank you for the hard work!
10:171 month later
10:19Okay, it's been a month since we prepared the ingredients.
10:22It's been a month?
10:24Oh, not yet.
10:26Not yet, not yet.
10:27It's like this.
10:28I'm used to it.
10:31I wonder what Takahashi-san will show us next.
10:35The preparation over there has already started.
10:37For the next year.
10:38For the next year.
10:40Now, we're going to mix it at the fastest pace possible.
10:43I see.
10:45Until autumn, we're going to mix it at the fastest pace possible.
10:53Now, it's been about 5 months since we prepared the soy sauce.
10:58Shall we take a look?
10:59Yes.
11:03I think it's still less than half.
11:05That's right.
11:09It's a nice color.
11:11That's right.
11:12It smells like soy sauce, too.
11:14That's right.
11:16The shape of the beans are still there.
11:19That's right.
11:20It's fermenting.
11:22It's fermenting.
11:24That's great.
11:29And in autumn, we mix it at the fastest pace possible once a month.
11:34In addition, it's February this year.
11:38Now, it's been about 10 months since we prepared the soy sauce.
11:42It means that we can do it in two more months.
11:45It's almost done.
11:47Let's take a look.
11:51It's already soy sauce.
11:53It's already soy sauce.
11:54It's already soy sauce.
11:55It looks like this.
11:56That's right.
11:57It's already soy sauce.
11:58It's already soy sauce.
11:59I'll add a little soy sauce.
12:00It's already soy sauce.
12:01I'll add a little soy sauce.
12:02Can I add a little soy sauce?
12:04Of course.
12:05Wow, it's coming out!
12:07It's coming out!
12:09It looks delicious!
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 as well.
12:24I'll take care of it.
12:29The soy sauce that took a year is finally here.
12:33This is the soy sauce for this year.
12:37That's right.
12:39It's about this much.
12:41You put it on the machine and squeeze it.
12:44Let's go.
12:46It's here.
12:48It's been a while.
12:50You look like a comedian.
12:53I'm a soy sauce guy.
12:57I brought the soy sauce for this year.
13:01I'm looking forward to it.
13:03Can I have a look?
13:09How is it?
13:10It's red.
13:12Red is better.
13:14It's good for the hair.
13:18It's good for aging hair.
13:20It smells good, too.
13:23It's a stable smell.
13:27It's good quality.
13:32I'll squeeze it and make it into soy sauce.
13:34That's right.
13:35You can squeeze it.
13:37It's called soy sauce.
13:41It's delicious.
13:45Before squeezing it.
13:47I see.
13:49I think it's good to taste it.
13:53Do you always eat it?
13:55I don't eat it.
13:57I'll eat it as it is.
13:59I'll eat 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.
14:18It's good for the body.
14:20It's good for the body.
14:23You have a good nose.
14:27This year, too.
14:30Let's squeeze it.
14:36Making soy sauce from scratch.
14:38Finally, squeeze the soy sauce from the flesh.
14:43Let's squeeze the soy sauce.
14:46Please put the flesh in this bag.
14:51Please put it all in.
14:54This is fine.
14:56Please spread it out and put it in.
14:58Please put it in more and more.
15:00It's getting red.
15:02It's 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.
15:14The scent is strong.
15:15The scent is good.
15:16I'm starting to understand the difference between soy sauce and soy sauce.
15:19When I make soy sauce, I feel delicious.
15:22If I buy soy sauce, I can't help it.
15:25I prepare soy sauce like this.
15:27I prepare soy sauce from soy flour.
15:29I ferment 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.
15:43You missed the best part.
15:45It's coming out.
15:48It's because you put on the weight.
15:52It's coming out now.
15:54It's coming out.
15:56It's not coming out.
15:58I haven't squeezed it yet.
16:00I see.
16:02He puts on the weight and squeezes out the soy sauce.
16:09It was delicious.
16:12It was just above my feet.
16:15The soy sauce came out more than before.
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.
16:35The color is like soy sauce.
16:37The color is beautiful.
16:40The red color is good.
16:44This soy sauce is called Kiyage soy sauce.
16:50It's Kiyage soy sauce.
16:52Normally, it is sold by boiling it.
16:56This Kiyage soy sauce doesn't boil it.
16:59So, it's good to have the adipose muscle alive.
17:05Let's taste it.
17:07Let's taste it.
17:09Itadakimasu.
17:12How is it?
17:14It's good.
17:16It's sweet.
17:17It's mild.
17:19It's like soy sauce.
17:21It's not strong.
17:23That's right.
17:24It's strong.
17:26It's mild.
17:28It's not rough.
17:30It's smooth.
17:32That's right.
17:34It's smooth.
17:36I want to eat Japanese food with this.
17:38I think soy sauce goes well with the dish.
17:41We'll take this soy sauce to show it to the Japanese chef.
17:53Season B1
17:55Season B2
17:58Season C1
18:00Season D1
18:03We'll show you the Japanese chef, who is the one who has a strong sense of humor.
18:07This is the man who will teach us how to make delicious soy sauce dishes.
18:12Hello.
18:13Nice to meet you.
18:14Nice to meet you, too.
18:17Yukari Nihonbashi, a famous Japanese restaurant founded in the 10th year of the Showa era.
18:23We will learn how to make delicious soy sauce dishes from Mr. Nonaga, who is the third generation.
18:31First,
18:32This is a grilled rice ball made with soy sauce and raw fish.
18:37There are two types.
18:38There is a difference in taste, so please check it.
18:42I understand.
18:44First, we will compare two types of grilled rice balls with a way to make them more delicious.
18:52It's simple.
18:53First, I put a net on the shirin.
18:56Apply some oil.
18:59I put three nets on the shirin.
19:01Can I put it in now?
19:02Yes, you can.
19:03You can put it in now.
19:05Can I put it in at the same time?
19:06Yes, you can.
19:08The point is not to touch it.
19:10I see.
19:11The ingredients signal.
19:13When the sound starts, it's a little burnt.
19:18You want to touch it, right?
19:20It's no good.
19:21It's delicious.
19:22Wow.
19:23But the sound is already delicious.
19:28When do you put soy sauce?
19:30I want to put soy sauce when it's burnt.
19:33Is it okay?
19:34It smells good.
19:37It's great.
19:38I put soy sauce on this side, too.
19:41Is it okay?
19:42I think it's okay.
19:44It's good.
19:45I put soy sauce on the other side.
19:50I put soy sauce on all sides.
19:52I see.
19:53It's simple.
19:56Soy sauce has a different color.
19:58It's red.
19:59It's transparent.
20:02It smells good.
20:04It's amazing.
20:05It smells good.
20:08I only eat grilled rice balls once a year.
20:11This is the best.
20:14I put molomi on it.
20:16It's sold recently.
20:18Soy sauce molomi.
20:19It's sold.
20:21This molomi is upside down.
20:23Put it on top.
20:25This molomi contains a lot of lactic acid bacteria.
20:28I think it's good for your health.
20:30Turn it over again.
20:32It looks good.
20:33It looks good.
20:34It's the best.
20:35I put it on the other side, too.
20:36Do you put it on this side, too?
20:37Yes.
20:38The surface is crispy.
20:40It looks good.
20:44It's a simple grilled rice ball.
20:46Wow.
20:47It smells good.
20:49This is a dish that stimulates your sense of taste.
20:54Can I eat this?
20:55Yes, you can eat it.
20:56Please check the taste with your breath.
21:00I think it's good.
21:01I think it's good.
21:02I think it's good.
21:03I think it's good.
21:04Please put it on a plate.
21:07It's done.
21:09It looks good.
21:10It looks good.
21:12Let's eat.
21:13Let's eat.
21:14Let's start with soy sauce.
21:19It's good.
21:21It's good.
21:22It's good.
21:23It's crispy.
21:24It's savory.
21:26I like the sweetness of soy sauce.
21:30This year's soy sauce is sweet.
21:33It's good.
21:35It's fresh.
21:38Let's eat.
21:42It's good.
21:46It's good.
21:47It's good.
21:48It's good.
21:49It smells good.
21:51It's similar to miso.
21:52That's right.
21:53It's sour.
21:54It's similar to rice balls.
21:56It's different from white rice.
21:58It has a strong taste.
22:01It's good.
22:04What are you going to teach us?
22:06Spring cabbage is delicious, so I'm going to make spring cabbage with soy sauce.
22:13It's very easy.
22:16Let's do it.
22:17Once you eat it, you'll get used to it.
22:19It's very easy.
22:20Let's eat spring cabbage with soy sauce.
22:23First of all, there is a core of spring cabbage.
22:26Cut the core of the cabbage into a V shape.
22:29Put your finger in the core of the cabbage and pull it.
22:34It's easy to cut the core of the cabbage into a V shape.
22:38Remove the core of the cabbage.
22:40Don't throw it away.
22:41I'll use it.
22:42You can eat it.
22:43It's sweet and delicious.
22:45Please cut the soft part of the cabbage into a 3-cm cube.
22:51Please peel it off.
22:53Please peel off the cabbage.
22:55Please tear it into smaller pieces.
22:57Please tear it off.
22:59Please tear it off.
23:02It's hard to tear off.
23:07Please break it off.
23:09Can you peel them off one by one?
23:11Oh, one by one.
23:13I'm going to tear them into small pieces.
23:15Let's make the sauce.
23:17In a bowl, add 2 tablespoons of soy sauce.
23:21Add 2 tablespoons of sesame oil.
23:25You can smell the aroma of the soy sauce.
23:28With this sesame oil,
23:30It smells so good.
23:32It's simple, but addictive.
23:34When you cut it, you can put it in here.
23:38This is the core.
23:40I don't want to waste the core.
23:42It's got fibers in it.
23:44Cut it diagonally to cut it off.
23:46Then you can eat it.
23:48Like this.
23:50Push it like this.
23:52Then you can eat the hard core.
23:54It's sweet and delicious.
23:56I'll put it in.
23:58Then,
24:00Mix it up.
24:02Excuse me.
24:04It's a collaborative work.
24:06What?
24:08Can I do it alone?
24:10Yes, you can hold the bowl.
24:12Should I hold the bowl?
24:14What do you mean?
24:16You hold the chopsticks.
24:18Oh, I see.
24:20That's right.
24:22I thought it was awkward.
24:24Don't let it fly away.
24:26Mix it up from there.
24:28I see.
24:30Just mix it up.
24:32This is good.
24:34It's transparent.
24:36Mix it up from there.
24:38It's amazing.
24:40Hold it like this.
24:42Mix it up.
24:44Hold it like this.
24:46It's good.
24:48It's good.
24:50It's done.
24:54Let's eat.
24:56It's easy.
24:58Just cut it and mix it up.
25:00It's delicious.
25:02It's delicious.
25:04It goes well with sesame oil.
25:06It's delicious.
25:08It's delicious.
25:10It's seasoned well.
25:12It's delicious.
25:14It's delicious and sweet.
25:16It's delicious and sweet.
25:18Just a little bit.
25:20If you make it at home,
25:22you can add salt.
25:24You can simply add salt and sesame oil.
25:26It's delicious.
25:28It smells good.
25:30Tell me next.
25:32It's soy meat on a spoon.
25:34It's soy meat on a spoon.
25:36It's soy meat on a spoon.
25:38It takes a lot of time to make.
25:40Today, I made it efficiently.
25:42Did I make it this simple?
25:44It's easy to make it as soon as it's cooked.
25:46It's easy to make,
25:48but it's very well-done.
25:50It's soy meat on a spoon.
25:52Do you usually add alcohol to soy meat?
25:54Do you usually add alcohol to soy meat?
25:56Today,
25:58It's just water, soy sauce, and sugar.
26:00Wow.
26:02And the way you cut it is totally different from usual.
26:04That's why it's so innovative.
26:06I see. Let's get started.
26:08Let's get started.
26:10When you think of Nonaka, you think of Cordon Bleu.
26:12So, first of all,
26:14the frying pan...
26:16I'm sorry.
26:18What's wrong?
26:22You're asking for it.
26:24So, first of all,
26:26let's put water in the frying pan.
26:28Then, put sugar and soy sauce.
26:30What?
26:32That's all?
26:34Then, put meat in the pan.
26:36Today, we're using minced meat.
26:38The key point is to mince it well.
26:40In Kanto and Kansai,
26:42pork and beef are different.
26:44So, I'm going to mince it well today.
26:46Don't turn on the heat yet.
26:48Then,
26:50I want you to cut the potatoes into 1cm squares.
26:52Cut the onions into 1cm squares.
26:54Cut the carrots into 1cm squares.
26:56Don't you peel the skin?
26:58No, I don't.
27:00I don't peel the skin of the carrots.
27:02So,
27:04for example,
27:06cut it like this.
27:08Then, cut it into 1cm squares.
27:10I'm sorry, Nonaka.
27:12What?
27:14For example,
27:16cut it like this.
27:18I see.
27:20Then, cut it into 1cm squares.
27:22I see.
27:24Like this.
27:26Please cut it like this.
27:28Nonaka.
27:30It's a little rough.
27:32I'm cutting it.
27:34You started cutting it before you saw it.
27:36For example,
27:38cut it like this.
27:40Then,
27:42turn it over.
27:44Then, cut it in the middle.
27:46Then, cut it like this.
27:48Then, cut it like this.
27:50Is this 1cm?
27:52I'm a professional.
27:54You're good at it.
27:56By cutting it into 1cm squares,
27:58you can cook it quickly.
28:00And, you can't take it off easily.
28:02So, you can eat it with a spoon.
28:04Then, even kids who don't like vegetables can eat it.
28:06And, it's easy for the elderly to eat it.
28:08I see.
28:10It's done.
28:12Then, put it in a frying pan.
28:14Put it in a frying pan.
28:16Today, there is no soup stock.
28:18There is only water, soy sauce, and sugar.
28:20There is only water, soy sauce, and sugar.
28:22But, if you cook it in a cold place,
28:24the soup stock will come out.
28:26So, I'm going to use the soup stock today.
28:28So, I'm going to use the soup stock today.
28:30Then, stir it.
28:32Then, stir it.
28:34Then, stir it.
28:36Then, stir it.
28:38It's a small amount of seasonings.
28:40But, the moisture will come out from the ingredients.
28:42So, I'll cook it slowly
28:44with the moisture of the ingredients.
28:46I'll cook it slowly with the moisture of the ingredients.
28:48The fire is a little stronger than medium heat.
28:50If you cook it slowly with a cold start,
28:52the meat will be mixed with the moisture
28:54and become soft.
28:56If you cook it for 20 minutes,
28:58the meat will be cooked.
29:00If you cook it for 20 minutes,
29:02the taste won't be good.
29:04There is a cold start menu.
29:06There is.
29:08Do you have one?
29:10What is it?
29:12In this program,
29:14I'm going to cook
29:16Taimai Boujo.
29:18That's right.
29:20It's the same as Cold Start.
29:22What about you, Eiji?
29:24I'm going to cook
29:26Toge-san.
29:28In this program,
29:30I'm going to cook Aikinjo.
29:32Speaking of you,
29:34I'm going to cook fantasy.
29:36In this program,
29:38I'm going to cook fantasy.
29:40I'm going to cook fantasy.
29:42I want to see the special feature of fantasy.
29:44I want to see the special feature of fantasy.
29:46I think it's good.
29:48Next,
29:50I'm going to cook Shiranui.
29:52I'm going to cook Shiranui.
29:54Shiranui was good.
29:56Shiranui was good.
30:00What?
30:04It's here.
30:08I put it in the lid.
30:10This is Aiba-style.
30:14It's here.
30:16Is Nameko and Enoki the same?
30:18I think Nameko and Enoki are different.
30:20I think Nameko and Enoki are different.
30:22I think Nameko and Enoki are different.
30:24Nameko is Nameko.
30:26Carrots and cabbages are different.
30:28Carrots and cabbages are different.
30:30I'm going to fry it.
30:32I'm going to fry it.
30:34Check the temperature.
30:36It's 1750 degrees.
30:38It's 1750 degrees.
30:40It's 1750 degrees.
30:42It's a roadside.
30:46Can I collect only fantasy?
30:48Can I collect only fantasy?
30:50I want to die.
30:52I'm tired of watching it.
30:54I'm tired of watching it.
30:56Fantasy.
30:58Look at this.
31:00The water comes out of the ingredients.
31:02The water comes out of the ingredients.
31:04I'm going to add soy sauce.
31:06I'm going to add soy sauce.
31:08I'm going to add soy sauce.
31:10I'm going to add soy sauce.
31:12I'm going to add soy sauce.
31:14I'm going to add soy sauce.
31:16I'm going to add soy sauce.
31:18I'm going to add soy sauce.
31:20I'm going to add soy sauce.
31:22I'm going to add soy sauce.
31:24I'm going to add soy sauce.
31:26I'm going to add soy sauce.
31:28I'm going to add soy sauce.
31:30I'm going to add soy sauce.
31:32I'm going to 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.
31:42I'm going to add soy sauce.
31:44I'm going to add soy sauce.
31:46I'm going to add soy sauce.
31:48I'm going to add soy sauce.
31:50I'm going to add soy sauce.
31:52I'm going to add soy sauce.
31:54I'm going to add soy sauce.
31:56I'm going to add soy sauce.
31:58I'm going to add soy sauce.
32:00I'm going to add soy sauce.
32:02I'm going to add soy sauce.
32:04I'm going to add soy sauce.
32:06I'm going to add soy sauce.
32:08I'm going to add soy sauce.
32:26It's delicious!
32:28It's good.
32:30He's so kind.
32:32It's good.
32:34It's good.
32:36He's a genius.
32:38What did you just say?
32:40What?
32:42I heard it.
32:44He said he's a genius.
32:48He's a genius.
32:50He catches only geniuses.
32:52He's a genius.
32:54It's good.
32:56I feel like I'm eating beef congee in just one bite.
33:00I want rice.
33:02I want rice.
33:04It's good.
33:06The taste of potato and skin is not similar.
33:08The taste of potato is good,
33:10and the taste of meat is good,
33:12so I thought it's a beef congee without it.
33:14And I eat it with a spoon.
33:16It's good.
33:18I'm a genius.
33:20I'm not.
33:22It's great that they're the same size.
33:30This is delicious.
33:31Next, what will you cook, Nora?
33:33I will cook a grilled rice with soy sauce.
33:40It is a grilled rice with soy sauce that can be easily prepared without using a knife.
33:45First of all, it's cold start.
33:50Wow, that's amazing.
33:53First of all, put the tuna in the frying pan.
33:58All of this?
33:59Yes, all of it.
34:00All of the oil?
34:01Yes, 140g for one can.
34:03This is called cold start.
34:05It bounces like this.
34:07Then add the soy sauce.
34:09Then add the soy sauce and the umami of the tuna.
34:14Medium heat.
34:16In the meantime, one person holds the bowl.
34:19The other person puts the egg.
34:23And finally, the white dashi.
34:26White dashi?
34:27Yes, white dashi.
34:28I'll taste it here.
34:30Then mix it so that it cuts.
34:36Meanwhile, the soy sauce and oil blend together to emulsify.
34:40Emulsify.
34:42When it comes together, it bounces.
34:45Then you can add the egg.
34:47You can smell it, right?
34:49Yes.
34:50It's coming together.
34:51It's coming together.
34:52You have to make a burnt soy sauce, so add a little more.
34:55In the meantime, there are three pieces of nori.
34:58Please tear two pieces.
35:01Please take one.
35:02I'll pray for you later.
35:04Pray?
35:05Take this.
35:06One piece of prayer.
35:07It's a prayer.
35:09It's bouncing.
35:10Let's lower the heat.
35:11Yes.
35:12Once it's lowered...
35:14You can put it in.
35:17It's like dropping it with a rubber spatula.
35:20Please put it in neatly.
35:22It's easier to use a rubber spatula.
35:24It's easier to mix.
35:26I won't do it.
35:27You'll mess it up.
35:28I won't.
35:29I won't mess it up.
35:30Then mix it slowly from the bottom to the top.
35:36Like this.
35:38From the bottom to the top.
35:40You can spread it out.
35:43It's not fried rice.
35:45It's grilled rice.
35:46It's grilled rice.
35:47I see.
35:48If you do this, it'll come together.
35:50I think you'll want to shake it.
35:52I won't shake it.
35:53It's different from fried rice.
35:54It's grilled rice.
35:55It's grilled rice.
35:56You can hear the sound, right?
35:59Then mix it again with a rubber spatula.
36:01Hold the pan with your left hand and turn it upside down.
36:05It's burnt.
36:07I see.
36:08It's sticky.
36:10Spread it out again.
36:13Then spread it out.
36:15Just repeat it.
36:17I see.
36:18I think you'll want to shake it.
36:20I won't shake it.
36:21You won't shake it today.
36:22I have a question.
36:25It's from Kai-chan.
36:29At your daughter's wedding the other day, all the guests went to the garden to take pictures.
36:34From the balcony on the second floor, the cameraman said,
36:37Please pose as you like.
36:40Most of the people signed a peace sign.
36:43I raised my thumb and bent my elbow.
36:46I shouted, Cold start.
36:49Cold start.
36:50What?
36:52Then?
36:53The wife next door said,
36:55I don't think there will be a cold start at the wedding.
36:58That's true.
37:00As expected.
37:01That's true.
37:02Was it bad to have a cold start at the wedding?
37:05What kind of pose do you take when you're happy?
37:09I see.
37:10It's a wedding.
37:12It's a hot place.
37:13That's right.
37:14Even if you get cold after you get married,
37:18it's not a cold start.
37:21When you're in a good mood.
37:23I had a son's entrance ceremony the other day.
37:26I took a picture with all the guardians.
37:31The cameraman said,
37:33Please pose as you like.
37:35Everyone signed a peace sign.
37:38My pose was a peace sign,
37:40but I made a face like a variety show.
37:44I made a face like a variety show.
37:49But there was no one like that.
37:52I was very popular.
37:55I quit right away.
37:57I took two or three pictures.
38:00My father said,
38:01Stop it.
38:03I see.
38:05Is there anything else?
38:07I'll do this.
38:08What is this?
38:10I'll do this.
38:11There are times when I'm asked to do a fighting pose.
38:14I'll do this.
38:15I'll do this.
38:16I'll do this.
38:17When we cook, it's a ramen shop.
38:19I see.
38:21We don't have a lot of skills in cooking.
38:23We don't have a lot of Japanese food skills.
38:25Ramen shops do this.
38:27I see.
38:29We don't have a lot of Japanese food skills.
38:30What about Italian food?
38:31I don't know.
38:33I haven't heard of Harada.
38:35I see.
38:37I'll give Kai a sticker.
38:41It's getting loose.
38:43I'll put seaweed in it.
38:46I'll put it in.
38:47I'll put it in.
38:48I'll put it in.
38:49I'll put it in.
38:50I'll put it in.
38:51I'll put it in.
38:53Can I eat this?
38:54I'll give you a penalty.
38:55Please put this in front of you.
38:57I'll put soy sauce here.
39:00I'll put it in.
39:01I'll put it in.
39:02I'll put the soy sauce in the pot.
39:04Please put the pan in the pot.
39:05The soy sauce is boiling.
39:07Please mix it in one more time.
39:10It looks delicious.
39:11After lightly mixing everything, it's done.
39:15Turn it over.
39:17It looks delicious.
39:18It's grilled rice.
39:19I'm glad.
39:21After that, they serve it on a plate and sprinkle seaweed on top to finish it off.
39:25It's done!
39:29Itadakimasu!
39:31It looks good.
39:35It's good.
39:36It's good.
39:38It's good.
39:40It's just tuna can, right?
39:42It's just the egg, right?
39:44It's very simple. The scent of green onion and seaweed.
39:47The seaweed is good.
39:49It's not greasy, right?
39:51It's good.
39:53It's good.
39:55I can taste the white dashi.
39:57And I can smell the soy sauce.
39:59It's good.
40:04I'm leaving.
40:06Mr. Nonaka's is really good.
40:08It's good, right?
40:10Mr. Shabu-shabu, there's something missing.
40:13He wants more.
40:15He's a genius.
40:18This is good.
40:20It's good.
40:22The soy sauce is good.
40:24Mr. Nonaka, what's next?
40:26Next is the all-purpose mitarashi sauce.
40:28Mitarashi sauce?
40:30If you make the sauce for mitarashi, you can use it for all kinds of dishes.
40:33First, I'll make the basic mitarashi sauce.
40:37Dango goes well with meat and rice.
40:40The all-purpose mitarashi sauce is very simple.
40:44The ingredients are simple.
40:46Soy sauce, sugar, potato starch, and water.
40:50This is the basic.
40:52I'll make the sauce until the end.
40:55First, I'll add sugar and potato starch.
40:59Are you making me do it?
41:01I'm not making you do it.
41:05I'll also add potato starch.
41:07Please drop the potato starch.
41:10Please drop all of it.
41:12I'll add soy sauce and water.
41:15Don't turn on the fire yet.
41:17You have to mix it first.
41:19After mixing it, turn on the fire slowly over low heat.
41:23Otherwise, it will burn.
41:25You have to be patient.
41:27I'll turn on the fire.
41:30You can use low heat.
41:32It's better than medium heat.
41:35Mix it like this.
41:37It's like that.
41:39The sauce will burn at once.
41:42From 62 to 63 degrees, the protein and starch will harden.
41:48The color will also change.
41:49It's a little cloudy now.
41:51The color will change to the color of the mitarashi you know.
41:57You have to do this with a cold start.
42:01Otherwise, it will be a mess.
42:03All you have to do is mix it.
42:06It looks good.
42:07It's boiling.
42:08It's about 50 degrees.
42:09It's boiling at once.
42:11Turn it over and turn it over.
42:13It will thicken.
42:17It looks like it's boiling.
42:20It's boiling at once.
42:23It's boiling.
42:25The color hasn't changed yet.
42:30It's amazing.
42:31Will it be more transparent from now on?
42:33It won't be transparent.
42:35It contains soy sauce.
42:37You are laughing a lot.
42:40You are laughing a lot.
42:44It's thickening.
42:45It looks good.
42:47It smells good.
42:48It's boiling at once.
42:50It's boiling at once.
42:52It's boiling at once.
42:54Will it be transparent after 10 times?
42:56It won't be transparent.
42:59Turn off the heat.
43:01Please put the miso in the middle.
43:05Put it in the middle with a rubber spatula.
43:09Put it in the middle with a rubber spatula.
43:14Hold it like this.
43:15Hold it diagonally.
43:17Put it in the middle with a rubber spatula.
43:19It looks good.
43:21It looks good.
43:23It's done.
43:24It's done.
43:25It's done.
43:26It's done.
43:28Itadakimasu.
43:43Itadakimasu.
43:48It's good.
43:49It's good.
43:50It's good.
43:51It's not too sweet.
43:53I can taste the soy sauce.
43:55I can taste the soy sauce.
43:57It's good.
43:58It's good.
44:00It's not too sweet.
44:02I can taste the soy sauce.
44:04It's good.
44:06I recommend it.
44:07It's a steamed chicken.
44:08It's a salad chicken.
44:10It's good to eat it with this.
44:14It's a steamed chicken with eggs and rice.
44:16It's good to eat it with this.
44:20I recommend you to eat it with the sauce.
44:25You can put vanilla ice cream on it.
44:28It's like sweet and salty.
44:31It looks good.
44:33It looks good.
44:35He put honey on it.
44:37He put honey on it.
44:39It's the best.
44:41It looks good.
44:42It looks good.
44:43It looks good.
44:49It's good.
44:50It's good.
44:52It's good.
44:53It's good.
44:54It's sweet, salty, warm and cold.
44:58Warm and cold.
45:00Everything is perfect.
45:02It's the best.
45:04I can't stop.
45:06This is delicious.
45:08It was delicious.
45:10He is a great person.
45:12Mr. Noraga is really great.
45:14This episode will be broadcast on TVer right after the broadcast.
45:20What is the highlight of this episode?
45:22Mr. Noraga is a genius.
45:26I didn't miss it.
45:28I wanted to see it.
45:32Thank you for watching this episode.
45:36See you next time.
45:38Good bye.