沸騰ワード10 2024年9月6日
Category
🎥
Short filmTranscript
00:00The Legend of Shima
00:30Shibasan-ryu arranged somen, which is even more shocking, has been released five times in a row.
00:36First, it was born with a request from MINOMIYA.
00:39It's a one-minute sauce that you can mix in the refrigerator.
00:45I can't do it anymore.
00:46When I don't have anything else to do, I want to see a dish that can be made in two or three steps.
00:54MINOMIYA received a request from Shibasan-ryu that he didn't want to stand in the kitchen for a long time in the hot summer.
01:01Can you boil it normally?
01:03It seems to be boiled.
01:04I thought it would be like that.
01:07It seems to be boiled quickly.
01:11What is this?
01:12It's a liquid that spills.
01:14What is this?
01:15Was there such a thing?
01:16This is good.
01:17That's great.
01:18Then he took out the egg.
01:22Is this an egg?
01:23This is an egg, isn't it?
01:26I put in the sauce.
01:29Shibasan-ryu, please tell me how difficult it is.
01:31How difficult is it?
01:32I don't want to see this Shibasan-ryu.
01:36I don't have enough flavor, so I add soy sauce and a little sugar.
01:41Sugar?
01:43I want to make it similar to the sauce of natto.
01:46Soy sauce and sugar.
01:49I want to mix this well.
01:52Is it okay to bake it as it is?
01:53I think many people are tired of soy sauce, so I think it's okay to change the taste.
01:59That's right.
02:01This is good.
02:05This is easy.
02:07Just mix it.
02:08It was completed before the noodles were boiled.
02:12This is a sauce that is made by mixing eggs and natto.
02:15I see.
02:17This is absolutely delicious.
02:19This is a taste that amazes MINOMIYA and NAO.
02:23I see.
02:24This is delicious.
02:29This is just right.
02:32This is TEMAMO.
02:36That's a good sound.
02:37This is absolutely delicious.
02:39This is absolutely delicious.
02:42Is that all?
02:45That's right.
02:46This is a taste that you don't feel when you eat it with rice.
02:49That's right.
02:51I was killed by you.
02:53The sweetness of the sugar gives it a deep taste.
02:57I have a fan who sends me somen noodles every year, so I'll try it.
03:04CHOCOPERA drank up the sauce.
03:07This is a healthy sauce, but it's very thick.
03:11It's the same as somen noodles, but it's a little different.
03:14This is tofu.
03:17This is ice.
03:19This is tofu.
03:21This is a sauce for noodles.
03:23This is a sauce for noodles.
03:25This is a sauce for cold noodles.
03:27What is this?
03:29This is a mixer.
03:31This is a sauce for cold noodles.
03:33This is a mixer.
03:35This is a paste.
03:37This is sesame seeds and green onions.
03:41Is that all?
03:44SHIMASANRYU SOMEN is eaten with sesame seeds and tofu.
03:49What is the compatibility?
03:55This is delicious.
03:57What is this?
03:59This is delicious.
04:01This is very creamy.
04:03This is like fresh cream.
04:05This is a very rich sesame sauce.
04:09I can use this sauce for anything.
04:12I can use this sauce for rice.
04:16This is delicious.
04:19By adding ice to the sauce, it becomes creamy like a shake.
04:23This is a sauce that goes well with somen noodles.
04:26We are self-sufficient.
04:30I can make my own sesame oil and chili oil.
04:34I will make it.
04:36Italian somen noodles were also born in KAMEIZAWA.
04:43The first thing they took out was a surprising ingredient.
04:48This is a tomato.
04:51This is a mixer.
04:53What is this?
04:55What is this?
04:57This is honey.
04:59This is sweet.
05:01What is this?
05:03This is balsamic vinegar.
05:06This is definitely delicious.
05:09This is a special tomato sauce that combines sweetness and acidity.
05:14This is here.
05:17This is delicious.
05:21I have never seen somen noodles like this.
05:24This is like a cup noodles.
05:27This is like a cold pasta.
05:29This is a cool dish.
05:31This is a tomato somen noodles like a cup noodles.
05:34How does it taste?
05:40This is like a cold pasta.
05:42When I don't have an appetite, I can eat a lot of this.
05:46This is refreshing.
05:48The aftertaste is very good.
05:50Somen noodles are difficult to eat because they stick together over time.
05:56However, if you wash it well before it becomes slimy, it will be difficult to stick together.
06:03Even if you eat normal somen noodles, it will be delicious if you wash them well.
06:08And SEI's NANA is addicted to it.
06:10She can't stop eating it once.
06:12This is MUGEN SOMEN.
06:14This is very delicious.
06:16This is very delicious.
06:19She took out the pork.
06:22She added salt and pepper.
06:24She added sake.
06:26This is a microwave oven.
06:28What should I do with this?
06:31She added minced garlic and red pepper to the microwaved pork.
06:37There are garlic and red pepper.
06:42This is beautiful.
06:44This is very beautiful.
06:48And this is a lemon.
06:50What are you doing?
06:52I put pressure on the lemon to make it easier to squeeze.
06:56This is very hard.
06:58If you soften it a little, you can squeeze it with pressure.
07:02I didn't know that you could squeeze it like that.
07:04This is like a massage.
07:09She added half a lemon juice to the microwaved pork.
07:15She added the noodles she bought and mixed them.
07:19This is very delicious.
07:21She mixed the sauce in an ethnic way.
07:25This is a pork noodles with garlic and lemon.
07:30This is a very delicious taste.
07:39I can smell the lemon.
07:42The garlic-flavored soup is delicious.
07:48You look very happy when you eat this.
07:52This is very delicious.
07:54This is a combination of umami, sourness and spiciness.
07:59This is like an addiction.
08:02I want to buy this.
08:04I want to buy this.
08:06Shima had a lot of delicious food.
08:09But this was one of the most delicious dishes.
08:12I want everyone to eat this.
08:14She boiled the noodles, but she couldn't eat them all.
08:16She put the noodles in the refrigerator.
08:21This is also a very delicious dish.
08:26What is this?
08:28This is baked.
08:30This is the best.
08:32Shima started to bake the noodles in olive oil.
08:36What does it look like?
08:38What is this?
08:40This is scallops and shrimp.
08:42This is what Tiger said.
08:44She put scallops, shrimp and perilla on top of the noodles.
08:48This is absolutely delicious.
08:49What is this?
08:51This is a very bitter face.
08:54I put this on top of the noodles.
09:01This has a unique texture.
09:04This is the best noodle.
09:06This is lemon.
09:08This is perfect.
09:12She only put salt and pepper on the scallops and shrimp.
09:16This is a sandwich made with leftover noodles.
09:21What does it taste like?
09:25This is delicious and fragrant.
09:32This is delicious.
09:35This is still raw noodles.
09:38The texture of the noodles is still there.
09:42I have never eaten this.
09:45The noodles are thin and have a crispy texture.
09:52I want to open a restaurant.
09:54This is very popular.
09:57Shima is a great cook.
10:03I'm moving.
10:07My goal is to move forward.
10:13He is a very popular actor.
10:17He is YUNYA YAMIRA.
10:20He is TAMI CHICHIBU.
10:23He is TAMI CHICHIBU.
10:25He is TAMI CHICHIBU.
10:27He is TAMI CHICHIBU.
10:29He is TAMI CHICHIBU.
10:33I arrived.
10:35This is FUTAKOTAMAGAWA.
10:37I feel like I'm getting closer.
10:39Let's go.
10:41This is the building.
10:45This is a dream stage in the basement of the building.
10:50This is amazing.
10:55This is where it starts.
10:59Is this a shop?
11:01Nice to meet you.
11:03I'm KAWASUMI.
11:05I'm YAGIRO.
11:07This is KAWASUMI.
11:11This is sushi.
11:13This is a chef.
11:15This looks delicious.
11:17This is a chef who has been making sushi for 45 years.
11:21I want to be a sushi chef.
11:28Last time, I made tuna and served it to everyone.
11:32I was very happy with the reaction.
11:36And when I went to learn English for a short time,
11:40everyone's curiosity for sushi was very strong.
11:44I think it's a cultural coolness.
11:47I'm 34 years old now.
11:49It's a rough dream, but I want to be 40 years old.
11:53I want to open a sushi restaurant in London.
11:57I want to open a sushi restaurant in Asia.
12:00I want to make sushi.
12:02I thought it was a good idea.
12:07YAGIRO opens a sushi restaurant overseas at the age of 40.
12:14YAGIRO's journey to the sushi chef's house.
12:19This time, the Sushi Academy is run by Ginza Onodera, which will open 19 stores around the world after World War III.
12:29They learn in a short period of time, and the graduates are also craftsmen who are active overseas.
12:34Onodera was wearing Lady Gaga.
12:37That's right.
12:38It's a super high-end store.
12:40In a two-day trip to the wild Yagira, they packed a lot of Sparta seeds.
12:46It's not a game, so you have to do it well.
12:48Yes.
12:49Are you sure you can do this?
12:52I'm sorry.
12:54Will Yagira be able to make sushi?
12:59And a big surprise for Yagira.
13:01That super big actor has arrived.
13:04Thank you for your hard work.
13:07What is this?
13:08When Yagira-san said,
13:10I thought,
13:11Oh, this place looks delicious.
13:12It looks good.
13:14I understand.
13:15If you let me go to places like New York, I'll definitely go.
13:18I'm a junior, and my name is Gyutaro Oyayubi.
13:22Gyutaro Oyayubi.
13:23Two years ago, I said,
13:24Okay, I'm going to go to a sushi school.
13:26And then my talent exploded.
13:29Gyutaro Oyayubi's store will be open until May next year.
13:36Thank you for your hard work.
13:38It looks good on you.
13:39Really?
13:40It looks really good on you.
13:41You look like you're in Oishinbo.
13:44You look like you're in Oishinbo.
13:46The person who will guide us this time is
13:48Mr. Kawasumi, a veteran chef.
13:51Thank you for your hard work.
13:53I'm Mr. Sakagami, the head chef of Yagira.
13:56Nice to meet you.
13:57Nice to meet you.
13:59Nice to meet you.
14:00Mr. Sakagami is the founder of Yagira Academy
14:02and the head chef of all 19 restaurants in Onodera.
14:08It's not easy.
14:10This is the academy.
14:12It's going to be tough, just like the students.
14:16Thank you for your hard work.
14:17Thank you for your hard work.
14:19The first super-stuffing class is the master-chef class.
14:23He will try to fillet three basic horse mackerels.
14:27He is also good at fishing, so he is used to fishing.
14:32What is his skill?
14:35First of all, it's like making a copper wire.
14:37You have to make sure you don't waste anything.
14:45It's scary.
14:46Maybe you shouldn't talk.
14:48You have to hold this part properly.
14:50From here, you have to make a deep cut with the tip of the blade.
15:00Then you can touch the bone.
15:04Okay.
15:05Okay.
15:07He fillets the horse mackerel into three pieces.
15:12Isn't that good?
15:13But.
15:14It looks good.
15:16There is meat left.
15:19Only this is left.
15:23I see.
15:26There was too much meat left in the middle, which is not used in sushi.
15:31I see.
15:32If this is a horse mackerel, it is good.
15:34However, if this is a big fish, it is not good.
15:37I see.
15:38Because it is a fish.
15:40Second.
15:43You have to make a deep cut with the tip of the blade.
15:47If you make a deep cut with the tip of the blade, the cells will be sharp and glossy.
15:54The color will be different.
15:58If you make a deep cut with the tip of the blade, it will be glossy.
16:00I see.
16:01When he was filleting the horse mackerel, he used a knife like a saw.
16:08The difference between filleting a horse mackerel and filleting a horse mackerel is obvious.
16:14I feel immature.
16:16Do you feel immature?
16:18What we do is very simple, so there is a difference in that.
16:22That's cool.
16:23That's right.
16:24You make a deep cut in a simple place.
16:27That's good.
16:29Did you make a deep cut yourself?
16:31I thought so.
16:33Did you make a deep cut in front of me?
16:35I didn't make a deep cut at all.
16:37I'm scared.
16:40Next is the filleting of a horse mackerel.
16:44Hold the tip of the blade with your hand.
16:48You drop the tip of the blade from the tip of your finger.
16:50That's good.
16:52After 4 to 5 minutes, the water will come out.
16:56I see.
16:57Then you pull the tip of the blade a little.
17:00When it snows, the tip of the blade does not harden.
17:06That's amazing.
17:08That's amazing.
17:09That's amazing, isn't it?
17:11Are you a craftsman?
17:13That's amazing.
17:17This is called SHAKUJI-YO, which is sprinkled with salt from the crevice of the finger.
17:23By sprinkling the ingredients evenly, the water will come out.
17:26While removing the smell of the fish, the surface of the fish will be glossy.
17:32That's good.
17:34That's good, isn't it?
17:36That's hard.
17:37Yagina challenges SHAKUJI-YO for the first time in his life.
17:41SHAKUJI-YO.
17:42SHAKUJI-YO for the first time in his life.
17:45That's not it.
17:46That's too much salt.
17:47That's too much salt.
17:49That's too much salt.
17:51That's too much salt.
17:54I want to be good at this.
17:56It's a little different from what I've seen so far.
17:58That's right.
17:59Compared to the teacher, the difference is obvious.
18:02With this, the amount of salt will be different and the taste will be uneven.
18:08I may be bad at this.
18:09Don't rub this side.
18:12Put the salt you picked up from here on this side.
18:15Don't use the palm of your hand.
18:17Put the salt here.
18:18That's hard.
18:32But he continues to practice.
18:38This is it.
18:39I see.
18:40I've found it.
18:41You're in good shape.
18:42I see.
18:44That's good.
18:45I've found it.
18:47What he taught me was that I should put the salt from the base.
18:54But that's not it.
18:55I should put the salt from the tip of my finger.
19:00It's hard just to sprinkle salt.
19:03That's right.
19:04That's why people who are good at sushi are different.
19:07That's right.
19:08Let's start the test.
19:12Let's start the test.
19:13Are you going to do it?
19:14That's fast.
19:15It's good because there is a base.
19:17That's right.
19:22It looks difficult.
19:28Just one piece.
19:32I'm scared.
19:40I'm nervous.
19:41How is it?
19:42It looks beautiful.
19:43You're good.
19:45You're good.
19:47I've found it.
19:51That's amazing.
19:56It's beautiful.
19:57It looks beautiful.
20:00Will he pass the test?
20:03This is the result of today's horse mackerel.
20:06What's the score?
20:07What's the score?
20:10I'm scared.
20:11How is it?
20:14It's 5 to 5.
20:19It's a little burnt.
20:22But it's much better than the first one.
20:24It was wonderful that there was no hesitation in the work process.
20:29Thank you very much.
20:30I know I failed.
20:32That's important.
20:33I know the reason.
20:34I have a good feeling.
20:35That's right.
20:36Do you have a good feeling?
20:38I have a good feeling.
20:40I'm glad it's important.
20:43I'm sure it's important.
20:45I have a good feeling.
20:47He has a good feeling.
20:49He passed the test.
20:52I passed the test.
20:56He passed the second test with a good feeling.
21:01He had a break time with his classmates.
21:04What made you start this business?
21:08I want to open a new restaurant.
21:11I'm planning to open a restaurant overseas.
21:13Where are you going to open it?
21:14UAE Dubai.
21:16That's great.
21:17I want to become a chef.
21:19I want to open a restaurant.
21:21I want to train there first.
21:24I'm working as a salaryman now.
21:26I'll retire in 10 or 15 years.
21:30I want to open a second restaurant.
21:33I want to open a second restaurant.
21:35I want to open a second restaurant.
21:37You have a clear vision.
21:40I have a clear vision.
21:42Next is sushi.
21:44This is SHARI.
21:46The taste of SHARI is decided.
21:50This is SHIROZU.
21:52SHIROZU is made from rice.
21:55This is AKAZU.
21:57This is SHARI from Edo.
21:59This is SHARI made from SAKEKASU.
22:01SHARI is SHIROZU mixed with SHIROZU.
22:06This is AKAZU red SHARI used for sushi in Edo.
22:11There are three types of SHARI mixed with SHIROZU.
22:16This is a quiz.
22:17This is SHARI.
22:18Why do you call it SHARI?
22:21SHARI.
22:23SHARI?
22:25What is the origin of SHARI?
22:29This is a quiz.
22:31This is SHARI.
22:32Why do you call it SHARI?
22:35SHARI.
22:37SHARI?
22:39Does anyone know the answer?
22:42SHARI.
22:44No one knows the answer.
22:46No one knows the answer.
22:47Let's think about it together.
22:50No one knows the answer.
22:54What does SHARI mean?
22:58I think it depends on the person.
23:01When I eat SHARI, I feel the sound of SHARI.
23:05The correct answer is SHARI.
23:07SHARI is the bone of the Buddha.
23:10In Buddhist terms, it is round, small and white like a grain of rice.
23:15That's why it's called SHARI.
23:17You have a lot of knowledge.
23:21He is making SHARI.
23:23He has a lot of work to do.
23:25This is called SHARI-KIRI.
23:28SHARI-KIRI.
23:30This is amazing.
23:32Do you understand?
23:34This is used to cut SHARI.
23:36This is used to cut SHARI.
23:37What is the purpose of this?
23:39This is to coat the rice with vinegar.
23:44Everyone is watching.
23:46That's right.
23:49SHARI-KIRI takes 3 years.
23:53SHARI-KIRI takes 3 years.
23:55SHARI-KIRI takes 8 years.
23:57In the first place, vinegar is added to the rice.
24:00This is to prevent the rice from drying out.
24:02This is to remove the raw taste of the fish.
24:05When mixing, it takes a long time.
24:08If you mix too much, SHARI will stick to the rice.
24:10SHARI will not be able to dissolve in the mouth.
24:12SHARI-KIRI is mixed quickly while separating the rice.
24:17YAGIRA also tries.
24:19I put SHARI-KIRI in the rice.
24:22This is difficult.
24:24Is it difficult?
24:26If you mix SHARI-KIRI, SHARI-KIRI will stick to the rice.
24:30SHARI-KIRI will stick to the rice.
24:32SHARI-KIRI will not dissolve in the mouth.
24:34SHARI-KIRI dissolves quickly in the microwave.
24:38SHARI-KIRI dissolves quickly in the microwave.
24:41SHARI-KIRI is too thick.
24:43This is not salty.
24:45SHARI-KIRI is more difficult than it looks.
24:49Before SHARI-KIRI starts to stick to the rice, SHARI-KIRI must be mixed evenly.
24:54SHARI-KIRI must be mixed within one and a half minutes.
24:58They practice SHARI-KIRI for an hour.
25:02They will take the exam.
25:04Can they do it within one and a half minutes?
25:07Start.
25:09I put SHARI-KIRI in the rice.
25:11You can write SHARI-KIRI on the rice.
25:15From now on, SHARI-KIRI is difficult.
25:17This is difficult.
25:20One minute has passed.
25:22Is this okay?
25:24This is SHARI-KIRI.
25:26I think SHARI-KIRI can be done.
25:29SHARI-KIRI is crushed.
25:31This is difficult.
25:33Do your best.
25:35SHARI-KIRI hardens.
25:37This is difficult.
25:39SHARI-KIRI is crushed.
25:42This is SHARI-KIRI made by YAGINA.
25:46What is the result?
25:49This looks delicious.
25:52This is a failure.
25:54This is difficult.
25:57This is the first step.
26:00This is the first step.
26:06This is the most important task for sushi chefs.
26:10If you can't make SHARI-KIRI, you can't make sushi.
26:15You have to clear this.
26:18This is difficult.
26:20Thank you very much.
26:22When we went to Korea, there was a dance teacher.
26:26He was very strict.
26:28He is an actor.
26:30He is quick to understand.
26:33SHARI-KIRI is revenge and revenge.
26:37This is the last step.
26:39This is a rice ball.
26:42I make SHARI-DAMA-NIGIRI before I make SAKA-NIGIRI.
26:48Put a little water on the rice ball.
26:50Put the rice ball on the rice ball.
26:53Roll the rice ball.
26:56If you hold the rice ball like this, your palm will touch the rice ball.
26:59Hold the rice ball with your fingers.
27:01Roll the rice ball with your fingers.
27:06If you hold the rice ball with your fingers, it will be hard.
27:08Roll the rice ball with your fingers.
27:11This is 11, 12, and 13.
27:14This is 13.
27:16This is 12.
27:18SHARI-DAMA-NIGIRI is made to feel and weigh the rice.
27:25I will try it.
27:28Put the rice ball on the rice ball.
27:30This sticks to the rice ball.
27:33This sticks to the rice ball.
27:35This sticks to the rice ball.
27:38What is the difference?
27:40The craftsman's hand is called a water hand.
27:43By touching the water for a long time every day, the hand absorbs water.
27:47This makes it difficult for the rice to stick to the rice ball.
27:52This is a water hand.
27:55This is not spinning.
27:57This is not spinning.
27:59This is 15.
28:01This is 20.
28:03This is 21.
28:05This is not spinning.
28:07This is 14.
28:13This is 14.
28:15This is stable.
28:17This is stable.
28:19This is the next step.
28:21There are various shapes of rice balls.
28:25This is a box-shaped rice ball.
28:27This is a towel-shaped rice ball.
28:29There are various shapes of rice balls.
28:34This is a box-shaped rice ball.
28:38This is a boat-shaped rice ball.
28:43How do you hold this?
28:45This is fast.
28:49This is a miracle.
28:53Did you hold this?
28:55No, I didn't.
29:00Yagina is training to open a sushi restaurant.
29:03This time, they will try to fix the rice ball.
29:08First, they make a hole in the rice ball.
29:12Then, they rotate the rice ball to close the hole.
29:15Then, they shape the rice ball.
29:22This is fast.
29:25This is amazing.
29:28I'm panicking.
29:30I'm panicking.
29:32I didn't know there were so many steps.
29:35However, the actor's ability comes to life.
29:38The actor's ability?
29:43Do you remember?
29:45This is amazing.
29:48He remembers.
29:50He can do it so quickly.
29:52He remembers the order of holding the rice ball.
29:55He can shape the rice ball.
29:58Did you hold the rice ball?
30:00No, I didn't.
30:02When you start training, you forget the order of holding the rice ball.
30:07That's right.
30:08I don't remember the order of holding the rice ball.
30:10Actors need a short period of time.
30:13For example, they need to do tap dance.
30:16If you don't remember the order of holding the rice ball, you have to do it again.
30:21Do you think the actor's experience has contributed to sushi?
30:25That's right.
30:28After an hour of training, they will try to shape the rice ball.
30:33Can you do this?
30:35How big is it?
30:41The criteria for judging are the order of holding the rice ball, the weight, and the taste.
30:46Look at his face.
30:51I'm nervous.
30:56He's fast.
31:00He's pretty good.
31:02First, let's check the weight.
31:04It's about 11, 12, and 13.
31:07I think it's about 12.
31:10How big is it?
31:13It's 17. It's a little big.
31:16It's just a little.
31:18It's about 17.
31:20It's just a little.
31:24It's a little big.
31:27The weight is balanced.
31:30Next, let's check the taste and texture.
31:33What's the result?
31:39What do you think?
31:42This is the result.
31:44It's a fail.
31:46It's difficult.
31:48It's a fail.
31:50I remember the steps.
31:52I think it was good.
31:54And the shape of the rice ball is different.
31:56And the weight is different.
32:00It's a rice ball.
32:03The rice ball is too hard to hold.
32:05The air inside the rice ball is out of the rice ball.
32:07The rice ball is getting harder.
32:10You still have a long way to go.
32:12Training is important.
32:14Good luck.
32:18I have a present for you.
32:21The number of times you hold the rice ball is important.
32:26Put the rice ball in your pocket.
32:29And move it like this.
32:33You'll get used to it.
32:35I understand.
32:38I want to get revenge.
32:43You want to do it again?
32:44Yes.
32:46I didn't expect it to be a failure.
32:50I was surprised.
32:52You usually eat sea urchin deliciously, right?
32:57I don't look like a fool.
33:01Next is the training at the store.
33:04Is this a store?
33:06This is TORYUMON.
33:08TORYUMON for young people.
33:12I graduated from an academy.
33:15The next step is TORYUMON.
33:18This is TORYUMON.
33:21This is a store run by an apprentice who graduated from an academy.
33:26They use the same high-quality ingredients as the main store.
33:29They provide sushi at a low price.
33:33This is good.
33:34After training at TORYUMON,
33:37he was given the title of Noboriryu.
33:40He became a world-famous chef.
33:44Good morning.
33:45Good morning.
33:48I'm YAGIRAIYA.
33:50I'm looking forward to working with you.
33:52Good luck.
33:53I'll start with the preparation.
33:56Please give me strict instructions.
33:58I'm scared.
33:59First, prepare the horse mackerel.
34:02First, prepare the horse mackerel.
34:06He is strict to the customers.
34:09He is strict to the customers.
34:12This is a product.
34:17I'm scared.
34:23I'm scared.
34:25I'm scared.
34:28I can't use this anymore.
34:30I can't use this anymore.
34:33He cuts the horse mackerel into small pieces.
34:36He can't serve this to the customers.
34:38He can't serve this to the customers.
34:41This is difficult.
34:44I can't use this anymore.
34:47I can't use this anymore.
34:49I can't use this anymore.
34:52What's wrong?
34:54This was made yesterday.
34:56This is not cheap.
34:58I can't serve this to customers.
35:00I can't use this anymore.
35:03I'll be serious.
35:06He is nervous.
35:08He can't prepare the horse mackerel.
35:11He made a lot of mistakes.
35:13The knife is floating.
35:15It's getting worse.
35:16Everyone is in a hurry.
35:18Why?
35:21This is a lot of pressure.
35:23This is a waste of food.
35:27This is a waste of food.
35:33This is a product.
35:34This is a work of art.
35:37You have to be serious about this.
35:40Otherwise, you won't get used to this.
35:43You have to be serious about this.
35:45Are you okay with this?
35:48I will do my best.
35:50It's hard to be a one-man show.
35:53It's hard.
35:54When I saw him cutting the horse mackerel, I thought he was Hakuryu.
35:59I might cry.
36:02Are you okay?
36:06I'm nervous about serving this to customers.
36:10I'm not good enough yet.
36:14I'm scared.
36:16But I'm grateful.
36:18I really like this.
36:21I will do my best.
36:25I will overcome this.
36:28He cut the horse mackerel.
36:30What are you going to do next?
36:36He is a sushi chef.
36:38He is active in any work.
36:42This is not good.
36:44Please.
36:45This is a waste of food.
36:47This is a waste of food.
36:48This is a waste of food.
36:50This is a waste of food.
36:52Please tell me what to do next.
36:57Please tell me what to do next.
36:58That's good.
36:59He said he didn't have a job.
37:05He has a great mentality.
37:08I'd like more miso soup, please.
37:11Thank you very much.
37:12I'd like one, please.
37:16Is this a part-time job?
37:18Do you have a job other than being an actor?
37:21I had a job at a restaurant when I was 20 years old.
37:26It was a hall.
37:28But it wasn't suitable for me.
37:30Is that so?
37:33It wasn't suitable for me.
37:35There is a hall after this.
37:37That's not good.
37:40Is that so?
37:41You said bad things.
37:42No, I didn't.
37:46Do you have a job?
37:47I have a job.
37:48Please look at this.
37:49I get up in the morning.
37:53I do this several times.
37:55I do this before I go to bed.
38:00That's great.
38:01I'm impressed.
38:05Do you practice?
38:06No, I don't.
38:08That's good.
38:11He is in charge of the hall.
38:16I got it.
38:20This is miso soup.
38:25I'm hungry.
38:27I'm hungry.
38:28I'm hungry because everyone is eating.
38:32The restaurant is calm.
38:36I'm going to eat rice balls.
38:40What should I do?
38:41Please.
38:42I'll give you a lecture.
38:44I've never eaten sushi before.
38:49He is going to eat rice balls.
38:53I'm not confident yet.
38:55But I'll do my best.
38:56I'll do my best.
38:57I'll do my best.
38:58I'll do my best.
39:00He continues to eat rice balls at home.
39:04He has mastered the procedure.
39:11This is bad.
39:12This is bad.
39:14This is bad.
39:16Why?
39:17Why?
39:18I'm upset.
39:19Why does this stick?
39:22I don't know.
39:23I don't know.
39:24No matter how many times he washes his hands, the rice sticks and doesn't work.
39:31I'm upset.
39:33I'm upset.
39:37I have to get over it.
39:41He doesn't give up and keeps eating rice balls.
39:45Sushi is amazing.
39:47While I was studying abroad in Conan,
39:52I realized how cool Japanese people think of sushi.
40:01I realized that more than when I was in Japan.
40:05It's like going to a sushi restaurant abroad and inviting a lot of friends.
40:10It's like that.
40:12I was wondering what would happen if I did that.
40:15I think there is a dream beyond the challenge.
40:20He faces his dream and faces GAMSERA.
40:26It's smooth.
40:28It doesn't stick anymore.
40:29It doesn't stick anymore.
40:31It's good.
40:32It's completely different from before.
40:35It's good.
40:37By putting rice balls on top of each other, the water will blend into your hands and you can hold it well.
40:43And
40:45it's stable.
40:4813.
40:50He got 13.
40:52He grasped the feeling while he was holding it.
40:54The weight is also stable.
40:56He got 11.
40:58I'm glad.
41:01I'm serious.
41:04So,
41:06Finally,
41:07sushi.
41:08Yes.
41:09I'm going to eat it.
41:10Finally.
41:11Amazing.
41:12What are the tips to get the idea?
41:18Do you have this rice ball?
41:21Next week, it's going to be a big showdown.
41:23Will the miracle happen again?
41:25I want to win.
41:26I want to win.
41:27Please.
41:28Where is the victory?
41:30Friday at 4.56pm.
41:32My foot word is high school quiz.
41:35This time, it starts at the national stadium and ends in Okinawa.
41:39There will be a hot quiz battle between high school students.
41:44It will be broadcasted from 7pm on Tuesdays and Tuesdays.
41:47Please watch it.
41:48Finally,
41:49sushi.
41:50Yes.
41:51Let's get the idea.
41:52Please.
41:53Let's make it.
41:54Amazing.
41:55When the idea is added,
41:57you can get a sense of unity with the rice ball.
41:59It's difficult.
42:00It's difficult.
42:01It's difficult.
42:02It's difficult.
42:03It's difficult.
42:04It's difficult.
42:05It's difficult.
42:06It's difficult.
42:07It's difficult.
42:08Yes.
42:10It looks like he's holding it.
42:13Is this bad?
42:14Compared to what Satagami-san grabbed,
42:21It's beautiful.
42:22It looks delicious.
42:24It's sharp, but it's cool.
42:27I grabbed a yabotai.
42:31It's an image of rice on the rice ball.
42:34It's not a sense of unity.
42:36It's different just by tightening the side.
42:40It's the same as the idea.
42:41Yes.
42:42It's the same as the idea.
42:43I tightened it.
42:44Even though it's only two days,
42:46he showed the results of his efforts.
42:49Can he get a sushi that passes?
42:53Let's start the test of the rice ball.
42:56The judging point is the movement and shape.
43:00And eating.
43:01And eating.
43:02And tasting.
43:03And tasting.
43:04And tasting.
43:05I want to do my best.
43:08Yes.
43:09Ready.
43:10Start.
43:13He's going to cut it.
43:14He's going to cut it.
43:24Wasabi.
43:25It hurts.
43:26Are you okay?
43:27It's bad.
43:28He's going to cut it.
43:34It's the same as the idea.
43:35It's the same as the idea.
43:36It's beautiful.
43:37It's the same as the idea.
43:38It's different just by tightening the side.
43:41Yes.
43:42It's the same as the idea.
43:43He's going to cut it.
43:44He tightened it.
43:45Yes.
43:53He cut it.
43:55He's smarter than before.
43:58It's beautiful.
44:01It's good.
44:03He's going to cut it.
44:10It's the taste.
44:16Yes.
44:17I understand.
44:19What is his decision?
44:25He's going to cut it.
44:33He's not going to cut it.
44:34He's strict.
44:35He's strict.
44:36He's strict.
44:37He's strict.
44:38He's strict.
44:39He's strict.
44:40He's strict.
44:42He's serious.
44:43He's serious.
44:44I see.
44:46I don't feel unity when I cut it.
44:51I see.
44:52However, it's better than the beginning when it didn't roll.
44:59I'll do my best to make it better.
45:03I'll do my best to make it better.
45:06I'm going to change my mind to make it better.
45:09He's positive.
45:11There is a big surprise for Yagira who worked hard for 2 days.
45:15What is it?
45:16Yagira, we prepared a surprise for you.
45:22What?
45:27Wow.
45:30What?
45:31Wow.
45:32It's amazing.
45:36Currently, the program is recruiting students from all over the country.
45:42It's going to be parallel this year.
45:45They want to make some memories at the end of their student life.
45:49Please register your wish to do something with us and apply from the program's website.
46:00Wow.
46:01He's here.
46:02Wow.
46:03What?
46:05He's here all of a sudden.
46:07I heard that you're going to switch to a sushi chef.
46:12Yes, I'm aiming for it.
46:15I'm going to switch to two jobs.
46:16Two jobs.
46:18Actually, this time,
46:20the senior actor who played in the movie,
46:23Masachika Ichimura, will be recruited urgently.
46:28Let's get started.
46:36It's a sense of unity.
46:39It's going to be a picture.
46:40That's right.
46:41It's cool.
46:47It looks delicious.
46:48It's red.
46:50It's beautiful.
46:51It's definitely good.
46:53My first tuna rice ball.
46:59Thank you for the meal.
47:00Thank you for the meal.
47:05There's nothing on it.
47:06Oh.
47:17I'm nervous.
47:26It's pretty good.
47:30It's a delicious tuna.
47:32I'm glad you did it in two days.
47:34That's right.
47:35You have a good sense.
47:37You have a good sense.
47:38You have a good sense.
47:40I'm so happy.
47:41You're the master.
47:42You're so kind.
47:43You're so kind.
47:44It's not as easy as you say.
47:49I want to eat more delicious sushi.
47:57I'll do my best.
47:58I forgot to put wasabi in it.
48:03I'll show you.
48:04I didn't put wasabi in it.
48:07The road to becoming a sushi chef continues.
48:11Natsume Arata's marriage is being released nationwide.
48:14It's a shocking suspense movie where I, Natsume Arata, propose to the victim of a serial murder case.
48:21Please see the truth of why I'm getting married.
48:25I play the judge of a murder case.
48:31Please watch it at the theater.