オー！マイゴッド！私だけの神様、教えます 2024年10月05日 空中を歩く-無重力の神がスゴ技を披露!
オー！マイゴッド！私だけの神様、教えます 2024年10月05日 空中を歩く-無重力の神がスゴ技を披露!
#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
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TVTranscript
00:00In the last episode, we had the Kochi Yosakoi Festival.
00:03Yes, we did.
00:04When 10 people got together, unfortunately,
00:08the result was a gold medal, and unfortunately, it didn't reach the grand prize.
00:12After that, it was held in Harajuku, Tokyo.
00:16Super Yosakoi.
00:17Yosakoi is played in many places, right?
00:19That's why you came here and performed it.
00:22Here, it brilliantly shone on the grand prize.
00:26At that time, there was a rival, Truck Yosakoi.
00:30Yes, Truck Yosakoi.
00:31You did a great job in revenge on Truck Yosakoi.
00:33Is that so?
00:35The God of Choreography, Mr. Yamamoto Saki,
00:37has a photo he took with the staff.
00:42It's completely private.
00:44Yamazato was born and raised in Chiba prefecture,
00:48but for some reason, he is the tour guide of Kochi.
00:52He goes to Yosakoi every time.
00:54I asked him if he went this year, but he said he couldn't go this year.
00:57He took a day-day trip.
01:01This time, he is walking in the air.
01:03He is the God of Street Workout.
01:06In addition, he introduces a god technique that makes potato salad and pumpkin stew
01:10extremely delicious just by cutting with a knife.
01:15He also introduces a delicacy dish that can be made in just 5 minutes,
01:16using seasonal eggplant.
01:20It's a high-end ingredient.
01:22Isn't it eel?
01:25Hiromi Kotaro's Oh! My God!
01:28We will teach you our God.
01:35Hello.
01:35Excuse me.
01:36This is a Japanese TV program.
01:38Is it possible to ask you a few questions?
01:41Yes, of course.
01:42Thank you very much.
01:43This is the 13th Comiket.
01:45That's right.
01:46Who do you think is the God?
01:49God?
01:50Muscle training is also my hobby.
01:52Muscle training is also my hobby.
01:55Masato of weightlessness.
01:57Masato of weightlessness?
01:58He was the first Japanese to win the Street Workout competition in Asia.
02:06What kind of competition is Street Workout?
02:08It's a competition where you use an iron bar to stand up and walk while supporting with just your hands.
02:20What does weightlessness mean?
02:22It looks weightless to walk from standing up to walking up and down in the air.
02:28Walking in the air?
02:29That's right.
02:30It's like walking while standing up with just your hands.
02:35I heard it takes about 10 years to do that.
02:38I heard it takes about 10 years to do that.
02:41I heard it takes about 10 years to do that.
02:42It's cool.
02:43It's wonderful.
02:44I admire it.
02:51That's amazing.
02:52That's amazing.
02:53That's amazing.
02:54That's amazing.
02:56You didn't edit anything, did you?
02:59Who is Masato of weightlessness?
03:03That's scary.
03:06It's not synchronized?
03:08The staff made a phone call to the bouldering gym in their waiting area.
03:14Hello.
03:15Japanese TV program Oh My God.
03:18You're Masato of weightlessness?
03:20Yes.
03:21This is Masato of weightlessness, also known as Masato of arrows, who is 31 years old.
03:27The wall of bouldering is used to show his amazing skills.
03:32Normally, bouldering is done by using the hands and feet, but
03:36Kami is a beginner in bouldering.
03:46What is this?
03:48What is this movement?
03:54It's weightless.
03:56People on the spot are starting to get annoyed by the invisible movement.
04:02How is it?
04:05There seems to be a transparent platform.
04:08It's amazing.
04:10How is it?
04:12It's crazy.
04:14Can you do it?
04:15I can't do it at all.
04:17I can't do it unless I work out a lot.
04:20I wonder if I can do it if I work out.
04:23How do you do it?
04:25I can climb well, but I can't do that.
04:30This is also weightless.
04:34Street workout is a sport that originated from self-training using iron bars in the park.
04:42It is attracting attention with SNS in recent years.
04:47Masato learned the technique by himself by watching videos of overseas athletes.
04:52He participated in the 2018 Street Workout Japan Tournament and won the championship.
04:59However, Masato's training period was surprising.
05:03He climbed to the top of Japan in just one year from the beginning of his training.
05:09Next year, he also won the Asian Championships and surprised the world with his name.
05:15Can you show me your muscles?
05:18It's amazing.
05:20It's amazing.
05:22It's a triangle.
05:24What percentage is this?
05:26It's about 40%.
05:2840%?
05:29I've been drinking a lot lately.
05:33I'm embarrassed.
05:35Masato will show you three artistic tricks.
05:40First,
05:48This is amazing.
05:51It's amazing.
06:04It's amazing.
06:08Next,
06:17This is amazing.
06:21What?
06:30I see.
06:32And the last trick is the kindergarten show.
06:37Today, we gathered here to study together.
06:43I specially invited a teacher.
06:48Hello.
06:50Hello.
06:53Let's study about clocks together.
06:57Masato will be a short stick.
07:01Please set the time.
07:04Will the kindergarten students be able to see the outside of the clock?
07:09Let's see.
07:14It's amazing.
07:17I think it's amazing for children, too.
07:24What time is it?
07:26What?
07:29What?
07:32What?
07:36It's 10 o'clock.
07:4010 o'clock?
07:42It's 10 o'clock.
07:44It's 10 o'clock.
07:46I'm tired.
07:48It's amazing.
07:50It's amazing.
07:52How was it, Masato?
07:54It was amazing.
07:56It was amazing.
07:58It was like a normal airplane.
08:01It was like a normal airplane.
08:03You should go to Europe next time.
08:12Oh, my God.
08:14It's amazing.
08:16What did you do originally?
08:18I was in a club to watch anime at home.
08:23I was in a club to watch anime at home.
08:26Did you train your body?
08:29I didn't train my body.
08:31Didn't you do any sports?
08:33Did you train your body to do this?
08:36Did you train your body to do this?
08:37Or did your body become like that while you were doing it?
08:40At first, I had to go to many restaurants.
08:42I lost weight because I didn't train my body.
08:45I lost weight because I didn't train my body.
08:48What did you do to lose weight?
08:50At first, I did arm wrestling.
08:52I did arm wrestling.
08:54If you do it for a year or two, you can do it 100 or 200 times.
08:58At that time, I found someone who was walking in the air while watching YouTube.
09:02At that time, I found someone who was walking in the air while watching YouTube.
09:04You are the champion in one year, right?
09:07Yes.
09:08I can't believe it.
09:10Is there a possibility that you can do it if you work hard for a year?
09:15There is only possibility.
09:18You are a god.
09:19What is the most difficult moment?
09:22The moment when I'm in the most horizontal position.
09:243 o'clock.
09:253 o'clock.
09:27I take a break.
09:28You take a break.
09:31God's special performance.
09:38God's special performance.
09:48It's amazing.
09:49It's amazing.
09:56It's amazing.
09:57Here.
09:58Here.
09:59Here.
10:09It's amazing.
10:13It's amazing.
10:14It's amazing.
10:15Thank you very much.
10:16Thank you very much.
10:17Thank you very much.
10:18It's amazing.
10:19I feel like there is a clear stage.
10:22If it was 1000 years ago, I would have been called a god.
10:25Really?
10:26Really.
10:27Then, KOTARO can do it in a year.
10:32That's right.
10:33I'm looking forward to it.
10:35I think it's about 4 o'clock.
10:38Next.
10:39I cut the apple without breaking it.
10:42He has cut apples that are difficult to eat.
10:46He has cut cabbage that has a different texture and taste just by cutting it.
10:50He has shown many knife skills.
10:54He is OIRI, the god of knives.
10:56He has shown special skills for knives.
11:00Actually, OIRI is a professional chef with a cooking license.
11:04I didn't know that.
11:05He posts recipes on a recipe site.
11:09He is also very good at cooking.
11:15This time, he has a new project.
11:18Knives are a seasoning.
11:20You can cook deliciously just by changing the way you cut it.
11:25The god of knives solves the problem of cooking.
11:28He is OIRI KITCHEN.
11:31I want to be good at cooking.
11:33The first client is.
11:36Hello.
11:37It's been a long time.
11:39I'm OMAIGOTO.
11:41He introduced OIRI to the god.
11:44He is 47 years old and lives in Tokyo with his wife.
11:47His name is UUKO.
11:49When he met the god of knives, he said.
11:51Hello.
11:53I'm OIRI KITCHEN.
11:57I'm glad to meet you.
11:59This is OIRI's kitchen.
12:02This is OIRI KITCHEN.
12:05UUKO's kitchen is a big fan of OIRI.
12:09The god of knives appeared again.
12:12Hello.
12:13I'm OIRI KITCHEN.
12:19Is this the first time you've met OIRI?
12:22No.
12:23I often meet OIRI.
12:27I sometimes have an event.
12:29I just met OIRI last week.
12:32I'm sorry.
12:36These are the two dishes that UUKO is worried about.
12:40Boiled pumpkin and potato salad.
12:42I'm going to make boiled pumpkin.
12:45I want to make a meat dish.
12:48There were many comments on the Internet.
12:53Many people said that the pumpkin would be overcooked.
12:57Please leave it to me.
12:58I will show you how to cut the pumpkin beautifully.
13:04First, I will show you how to cut the pumpkin.
13:06I cut the pumpkin into small pieces.
13:12In general, people peel the skin of the pumpkin like this.
13:17But there are three NG points in this.
13:22Solve the problem of cooking with a knife.
13:25Boiled pumpkin.
13:28First, you can cut a hard pumpkin.
13:32When I cut a pumpkin, it's hard.
13:36Recently, I often buy a cut pumpkin.
13:42However, OIRI prepared a 1 in 4 cut pumpkin.
13:47This is a general three-point knife.
13:50I will show you how to cut the pumpkin.
13:52I will show you how to cut the pumpkin.
13:55Put your hand around the base of the knife.
14:00This is how you cut it.
14:02It is better to peel the skin of the pumpkin from this state.
14:05It is easier to insert the blade.
14:08If it is difficult to cut at once, it is safer to cut it in parts.
14:20It was easy to cut.
14:24It is easy to cut this part.
14:29The first NG point.
14:32Hard pumpkins can be easily cut by hand.
14:36Second, cut off the skin of the pumpkin.
14:40As you can see, the surface of the pumpkin sold at supermarkets is rough.
14:46In this state, it is easy to break down.
14:50If the surface of the pumpkin is rough, it is easy to break down.
14:56First, cut off the surface of the pumpkin.
15:04The surface of the pumpkin is very rough.
15:08This is the cause of breaking down.
15:11I want to cut it to about 4 cm square.
15:15It is also easy to break down here.
15:19The surface of the pumpkin is rough.
15:21It is easy to break down here.
15:25If you cut off the surface of the pumpkin, it is easy to break down.
15:29In general, it is like this.
15:34The third NG point.
15:36It is possible to cut off the surface of the pumpkin.
15:39When you cut off the surface of the pumpkin, the bottom is stable.
15:44I cut off the surface of the pumpkin.
15:50Is it fast?
15:51It is faster.
15:53I can cut it off properly.
15:55The surface of the pumpkin is also beautiful.
15:58I can cut off the surface of the pumpkin with one cut.
16:02This part stops.
16:04If this part stops, the surface of the pumpkin will be rough.
16:07Put the skin on the cutting board to make it easier to taste.
16:14Next is a very important way of cooking.
16:17Mr. UUKO put the skin down in the pot.
16:20He boiled it in hot water to cover the pumpkin.
16:24He seasoned it with soy sauce and mirin.
16:28There were two NG points in this.
16:32This is the way of cooking the pumpkin.
16:35The first NG point.
16:36When you put the skin in the pot, you boil the skin.
16:42The way of putting the pumpkin in the pot is important.
16:50Put the skin on top of the pumpkin.
16:54It is like this.
16:56The skin is on top of the pumpkin.
16:58I put the skin on the bottom of the pumpkin.
17:01The skin is on top of the pumpkin.
17:05If you put the skin on the bottom of the pumpkin, the pumpkin will be rotten.
17:08The skin is rotten here.
17:12The skin is a little under the skin.
17:14So, if you put the skin on the bottom of the pumpkin, it's easy to get rotten.
17:19Is there a reason for that?
17:21The skin is the most rough part.
17:24If the skin is on the top of the pumpkin, it will be rotten.
17:28Do you want to try it now?
17:30Let's make 2 or 3 kawameshi.
17:32Do you want to try it?
17:33There is another key point in how to put it in.
17:37If there is a gap, it will shake and collapse.
17:41I want to keep it in this state.
17:43So I put it in so that there is no gap as much as possible.
17:46You shook it a lot.
17:48Yes.
17:51It's a no-no to shake the pot.
17:53The reason for the meat collapse is because the pumpkin collides.
17:57Next is seasoning.
17:59The amount of broth is the same as that of the pumpkin.
18:03The amount of broth is very important in the recipe.
18:09The point is to make the broth in another bowl and pour it in.
18:17If you add soy sauce or mirin after adding hot water or soup stock,
18:21the amount of broth will increase.
18:25Mr. UUKO added soup stock and seasonings to the pot.
18:29The amount of broth is large and the pumpkin is floating.
18:33Because of that, the pumpkin collided and the meat collapsed.
18:38Add 1 tablespoon of soy sauce to 400 ml of soup stock.
18:43Add 2 tablespoons of mirin.
18:45Add 2 tablespoons of sugar and make the broth in a measuring cup.
18:50I'm particular about sugar.
18:52This is TENSAITO.
18:55You can buy it at a supermarket.
18:57TENSAITO is suitable for stews.
19:00The sweetness and richness are different from ordinary sugar.
19:04What is TENSAITO?
19:06It's a little sweet.
19:09The key point is to make the broth in a separate container so that only a small amount of pumpkin comes out.
19:17Put the lid on and boil the broth over high heat.
19:21Boil it over high heat until it boils.
19:25Don't boil it too long.
19:27If you boil it too long, you can't keep it.
19:31And it will be easy to collapse.
19:33Boil it until it boils.
19:35Because of the lid, the flavor is absorbed to the top.
19:40It's easy to keep this state.
19:44TENSAITO is easy to boil.
19:47The flavor is absorbed to the top.
19:49It's easy to keep this state.
19:51After boiling for 8 minutes, turn off the heat.
19:55It hasn't broken at all.
19:57It hasn't broken at all.
19:58It's beautiful.
20:00This is what I made.
20:04Can you see this?
20:06It's already broken.
20:08It's broken from here.
20:10This is boiled with the skin down.
20:14This is boiled with the skin up.
20:17It hasn't broken at all.
20:20Boil it for 5 minutes and it's done.
20:25It's beautiful.
20:28This is what I made.
20:33It hasn't broken at all.
20:36This is what I made.
20:41It's easy to cut the skin.
20:44Let's eat.
20:50It's warm and sticky.
20:52How can I describe it?
20:54It's not dry at all.
20:56It has a good texture.
20:58It's warm and sticky.
21:01It's delicious.
21:02The second dish is potato salad.
21:05It's not dry at all.
21:08The seasoning is the same every time.
21:14Not only Muko, but many people worry about the texture of potato salad.
21:23There is a way to make it not dry.
21:28I'll show you how to do it.
21:31In a common recipe, potatoes are boiled with the skin down.
21:35Cucumbers are cut thinly and rubbed with salt to remove moisture.
21:40Onions are sliced and put in water.
21:43There are many ways to do it, but there are three NG points.
21:49I solve the problem of cooking with a kitchen knife.
21:51This is Potato Salad.
21:54First of all, the protagonist of potato salad, potatoes.
21:58The potatoes are boiled with the skin down.
22:01In the case of Muko, potatoes are boiled with the skin down.
22:06But I steam potatoes with the skin down.
22:10It's more delicious if you steam potatoes with the skin down.
22:14Is it difficult to steam potatoes with a steamer?
22:18It's not easy to steam potatoes with a steamer.
22:21But you can easily steam potatoes with a sieve.
22:25Boil water in a pot or deep frying pan.
22:28Just put a sieve on it and it becomes a simple steamer.
22:33Put the potatoes with the skin down in a sieve.
22:38If there is a gap when the lid is closed,
22:41cover it with a cloth in between so that the heat does not escape and you can steam it firmly.
22:4620 minutes later.
22:48It's OK if the bamboo skewers come in smoothly.
22:52If you steam potatoes, you can easily peel them without using a kitchen knife.
22:58Steaming and boiling are different.
23:01The color is also dark.
23:04That's right.
23:06It's hot and a little difficult to peel after steaming.
23:11However, the feeling of boiling with the skin down is completely different from boiling with the skin down.
23:16Next, peel the carrot and cut it into strips.
23:22Then, steam it lightly.
23:24Next, peel the cucumber.
23:27Fuku-san cut it into thin slices and rubbed it with salt to remove the water.
23:32However, this can be solved with a kitchen knife.
23:36He removes the cucumber without rubbing it with salt.
23:40Cut it into one-fourth like this.
23:42Then, the seeds come out in a triangle.
23:44Cut only the seeds like this.
23:49Do you remove the seeds?
23:51Seeds contain a lot of water.
23:53In particular, when making a marinade, it is best to remove the seeds and cut them so that they do not become watery.
24:01It's beautiful.
24:03Cooking is a hassle.
24:05It looks good.
24:06It feels very good.
24:08Next, cut it diagonally.
24:10Cut it diagonally.
24:13Cut it diagonally.
24:15This is the energy.
24:17Cut it properly.
24:20If you cut it without breaking the cells, the water will not come out.
24:24So, you don't have to rub it with salt in the first place.
24:27It's very beautiful.
24:30Thank you very much.
24:32This is enough.
24:36Cucumber does not have to be rubbed with salt, but if you remove the seeds, it will not become watery.
24:44Next, cut the onions.
24:46Onions do not become spicy.
24:50It is often written in general recipes that after slicing the onions, expose them to water.
24:56The purpose of this is to remove the spiciness.
24:59But if you don't want to make it spicy, you don't have to do that.
25:03This is the way to cut the onions without making it spicy.
25:05This is the way to cut the onions without making it spicy.
25:09Use the tip of the knife to cut it.
25:14This way, you can cut it without breaking the cells.
25:20This is the way to cut it.
25:21The knife is transparent.
25:23This is the way to cut it.
25:24The third point is that the onions do not become spicy by cutting them.
25:29So, you don't have to expose them to water.
25:31Next is seasoning.
25:33When he crushed the potatoes and mixed them with cucumbers, he mixed them with salt and mayonnaise.
25:43But there are three NG points in this.
25:47This is the way to make the taste you don't get tired of.
25:51Crush the potatoes.
25:54Add salt.
25:58I use mashed potatoes.
26:00If you want to taste each potato, leave the rough part.
26:05It's delicious even if there is a lump.
26:10If the texture is uneven or the size is different, you can eat it without getting tired of it.
26:18If it's crushed, it's still hot.
26:20Use it when it's hot.
26:24Use it when it's hot.
26:26Potatoes are starch.
26:28If the starch cools down, it will be difficult to taste.
26:32So, you have to add salt when it's hot.
26:37There is also a point in the type of salt.
26:40This is salt.
26:42The grains are rough.
26:44This is the same as the difference in size.
26:46You can eat the uneven texture and taste without getting tired of it.
26:53If there is a little salt, you can eat it without getting tired of it.
26:59It's easy to imagine curry.
27:01You can adjust the amount of curry and rice and eat it.
27:07If all the ingredients are mixed, you will get tired of it.
27:10Use the rough part.
27:12It's delicious if the taste is uneven.
27:16When the potatoes have cooled down, add steamed carrots, cucumbers, and onions.
27:23Here is the third point.
27:25When do you add mayonnaise?
27:29It's important to add mayonnaise when it's hot.
27:33Don't add mayonnaise when it's hot.
27:37Don't add mayonnaise when it's hot?
27:38Don't add mayonnaise when it's hot.
27:42Otherwise, it will separate.
27:44You added mayonnaise when it was hot.
27:48I added mayonnaise when it was hot.
27:49I added mayonnaise when it was hot.
27:52If you add mayonnaise when it's hot, it will separate.
27:57When it cools down, add 2 tablespoons of mayonnaise and mix well.
28:02Serve it on a plate and sprinkle with pepper.
28:06This is a potato salad made with six points.
28:12The texture of the vegetables is good and the taste is strong.
28:17I eat this.
28:28This is a gentle taste.
28:31There is a difference in taste between large and small potatoes.
28:36There is a difference in taste.
28:39It's not salty, but it has a strong taste.
28:43If there are seeds in it, the taste will change.
28:49As time goes by, the taste will change.
28:53Even if you put this in a bento box, it will taste the same.
28:57Is there a big difference?
28:59There is a big difference.
29:01I think you have a strong taste.
29:07The taste of this potato salad is strong.
29:12Is this a solution?
29:13This is a solution.
29:17This is delicious.
29:18Thank you very much.
29:19How much did you earn today?
29:24I don't know how much I earned.
29:26I don't know how much I earned.
29:35I thought he was a knife lover, but he was a real chef.
29:40I heard that you made this dish in the studio.
29:44I will introduce a delicious dish of eggplant that is perfect for the coming season.
29:49This is an eel.
29:50I will make TOROTORO TERIYAKI DON.
29:54Is the eggplant like an eel?
29:56It's almost like an eel.
29:57Is it easy to make?
29:58It's very easy.
29:59You can make it delicious in 5 minutes.
30:005 minutes?
30:01You can make it delicious in 5 minutes.
30:02First, prepare the eggplant.
30:05First, remove the stem.
30:06There are many ways to remove the stem.
30:10I want you to cut it like a pencil sharpener.
30:14The reason is that this part is also delicious.
30:17I don't want to waste it.
30:18I cut off the stem.
30:22I cut it to a width of about 1 cm.
30:25I cut it like this.
30:26I cut it like this.
30:31I use a hidden knife.
30:35This is called a KANOKO-GIRI or KANOKO-BO-CHO.
30:41You cut it into small pieces.
30:43Don't cut the knife directly from the top.
30:47Next, cut it into a square.
30:53This will make it easier to eat.
30:56This is the eggplant.
30:59This is beautiful.
31:02You can cut it lightly.
31:04It's difficult to cut it lightly.
31:08The eggplant will fall apart.
31:11You can cut the eggplant without cutting it.
31:16You can cut it without cutting it.
31:19It's like this.
31:20You cut it like a pencil sharpener.
31:22I like the third way of cutting the eggplant.
31:29Let's ask the second question.
31:32I want to ask the second question.
31:34The second question is ENOKI.
31:36ENOKI.
31:39I feel good when I cut ENOKI in half.
31:46I feel good.
31:48What is the first place?
31:49The first place is the cut of the sand laver.
31:52The sand laver is hard.
31:54It's elastic.
31:56I like the hardness of the sand laver.
31:59It's not good for thigh meat, is it?
32:01No, it's sand laver.
32:03You have changed.
32:05There is another point.
32:09It's about 3 cm wide.
32:12I want you to make a cut on the outside.
32:18Why?
32:19If you don't make a cut on the outside, it won't taste good.
32:23The skin won't come off when you eat it.
32:26I'm the type to make a cut on the outside.
32:29If you make a cut on the outside, it will taste good.
32:32You can cook it in a short time.
32:34I will cook it in a moment.
32:36Put a little more oil in a heated frying pan.
32:40Eggplant is oily because it is a sponge.
32:45Put the eggplant in the pan.
32:48From the skin?
32:49Yes.
32:50Did you come up with this idea?
32:51Yes.
32:52I thought that the eggplant would become an eel.
32:55It won't become an eel.
32:57I wanted to make an eel.
32:59You wanted to make an eel, didn't you?
33:00Yes, I wanted to make an eel.
33:01That's a good idea.
33:03I was really surprised.
33:05I want you to imitate me.
33:07The hurdle is going up.
33:10It's an eggplant.
33:11It's an eggplant.
33:12It's still an eggplant.
33:14Cook for 1.5 minutes on high heat.
33:17Cook until the eggplant is lightly browned.
33:20When the eggplant is browned like this, it's good.
33:24We call this ginger and soy sauce.
33:27I always eat rice with ginger and soy sauce.
33:30The eggplant is cooked.
33:32I season it.
33:34Wipe off the excess oil.
33:37Add 2 tablespoons of soy sauce.
33:41Add 2 tablespoons of sake.
33:43Can I use a spoon?
33:46This is a tablespoon, isn't it?
33:48No, this is not a tablespoon.
33:52This is a spoon.
33:54You can't use a spoon.
33:56This is TENSAITO.
33:58Please use TENSAITO.
34:00The taste will change.
34:02TENSAITO.
34:03Add 1 teaspoon of ginger.
34:06Add 5 teaspoons of grated garlic and grated ginger.
34:10Cook for 1 minute and it's done.
34:14It smells good.
34:16It looks like an eel.
34:20It's different from what I imagined.
34:22If it's 2 meters away, it's an eel.
34:26Put eggplant and shiraganegi on top of rice.
34:30It's done.
34:31It's like an eel.
34:32This is an eggplant teriyaki bowl.
34:37Let's eat.
34:39ITADAKIMASU.
34:46This is delicious.
34:48This is a high-class ingredient.
34:51I feel satisfied as if I ate an eel.
34:54The eggplant absorbs oil.
34:56The oil is just right.
34:59The oil of the eel is just right.
35:01If you are such a woman, you will fall in love with it.
35:03Is that true?
35:06If you specialize in eel dishes, you will fall in love with it.
35:11This is a Japanese TV program.
35:13Please answer the question.
35:16I'm a musical actor.
35:20What kind of role do you play?
35:22I often play male roles.
35:27I play the role of a dog cat.
35:31This is a cat.
35:32That's right.
35:34I want you to tell me the name of the cat.
35:38This is a difficult question.
35:40I play the role of a musical actor named TAKU IZUMI.
35:46He is a musical actor who composed songs for the Showa era.
35:53He said he wanted to make a Japanese original musical.
35:59Did he make a musical after being composed?
36:03Yes, he did.
36:05He made a famous song.
36:07IZUMI TAKU is a musical that I composed.
36:11IZUMI TAKU is a musical that I composed.
36:14IZUMI TAKU is a composer who represents the Showa era.
36:19The works he sent to the world are the ones that everyone has heard at least once.
36:24For example,
36:34What?
36:35Are you a Yaman?
36:53That's great.
36:54IZUMI TAKU won the Japanese Record Award for this song.
36:58However, this song was not made for sake.
37:15That's great.
37:16IZUMI TAKU won the Japanese Record Award for this song.
37:20However, this song was not made for sake.
37:26In 1960, IZUMI TAKU made a musical called YORUNO KOSHIWO with A. ROKUSUKE.
37:34It was made as a play.
37:38The stage art was made by YANASE TAKASHI, the author of ANPANMAN.
37:48Since then, they have formed a tag team and made various songs.
37:52In addition, IZUMI TAKU has also sent a commercial song.
38:00IZUMI TAKU has also sent a commercial song.
38:05That's great.
38:07I want you to take me to the opposite side of the three-stage.
38:14That's great.
38:15I often hear this melody when I was a child.
38:17It's amazing that there are many songs like this melody.
38:27IZUMI TAKU said about making songs.
38:32This song can be sung at any time.
38:36No matter when it is sung, it will never feel old.
38:41I think this is a standard.
38:43I think it would be nice if all the music in the world was my music.
38:48IZUMI TAKU has made a musical.
38:51HOSHIO at night is played by a theater troupe over time.
39:01It's a god.
39:04It's a great entertainment world.
39:06I want to make it.
39:09I'm going to talk to you.
39:11What are you going to do?
39:13I'm going shopping.
39:15Do you think this person is a god?
39:20I think this person is a god.
39:22There is a person who draws art on the theme of Yakudo.
39:27It's RYOHEI YAMASHITA.
39:30The reason why I fell in love with him is that I was in the yacht club when I was in college.
39:39The Olympics were held in Tokyo.
39:42There is a picture of a yacht drawn by YAMASHITA at the Olympics.
39:49Yachts have the image of running slowly.
39:54When I actually ride it, it's very fast and it's a hard sport.
39:59I can't convey the sense of dynamism well in the picture.
40:05However, this picture has a sense of dynamism.
40:12Orange and red colors are used.
40:19The moment the water splashes, the sunlight hits the water.
40:25The light reflected from the water is very bright.
40:31I think it's very attractive to be used as a color.
40:36It's like experiencing a race.
40:40I think this person is a god.
40:43RYOHEI YAMASHITA draws art on the theme of Yakudo.
40:50When the god of Yakudo art draws the runner of HAKONE IKIDEN.
40:56This is amazing.
40:59This is cool.
41:01This is amazing.
41:03This is amazing.
41:06This is amazing.
41:09TORIYAMA AKIRA's masterpiece.
41:12This is a work that pays homage to Dr. Slump.
41:17This is amazing.
41:20This is a request from HARA YASUSHITA, the author of the manga KINGDOM.
41:26This is a scene where the protagonist's god faces the enemy.
41:29This is drawn by the god of Yakudo art.
41:33This is amazing.
41:36This is a request from HARA YASUSHITA, the author of the manga KINGDOM.
41:40This is a scene where the protagonist's god faces the enemy.
41:44This is drawn by the god of Yakudo art.
41:47This is a collaboration work.
41:50This is amazing.
41:52This collaboration work became a hot topic on social media.
41:56Fans were excited.
41:59This is amazing.
42:02This is amazing.
42:05Next week's topic is the god's sweets that you want to eat in three years.
42:09A mania who loves hard pudding introduces the recommended god's pudding.
42:15This is delicious.
42:17This is similar to a cake.
42:19This is a legendary pastry made by a famous pastry chef.
42:27This is beautiful.
42:29This is art.
42:30I want him to put this in his mouth.