オー！マイゴッド！私だけの神様、教えます 2024年10月12日 SNSで話題沸騰!吉永小百合も愛する究極の固めプリン&舌がシビれるプリン!-
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TVTranscript
00:00I'd like to ask you something.
00:02I'm going to the office tomorrow.
00:05I got a job offer.
00:07I think this is a good place.
00:09There's a good ramen shop.
00:11Ramen?
00:12I've been going there for a long time.
00:14It's called Yu-chan.
00:15Yu-chan?
00:16Yu-chan.
00:17I've never tried it before, but it's really good.
00:19If I go there, I'll definitely go.
00:22There are normal and spicy ramen.
00:25Let's start with the normal one.
00:28I see.
00:29It's not that kind of ramen?
00:31I've never tried that kind of ramen.
00:35I see.
00:37This time, it's a Kami sweets special that you want to eat every three years.
00:42A mania who loves Kotame pudding will introduce you to the recommended Kami pudding.
00:48It's delicious.
00:49It's like a cake.
00:52The legendary pâtissier, who closed the shop in the midst of the popularity boom,
00:56What is the miracle sweet that he spent his life to make?
01:00It's beautiful.
01:02It's art.
01:04It's delicious.
01:06It goes well with alcohol.
01:08Kotaro Hiromiki's Oh My God.
01:11Our gods will tell you.
01:17Hello.
01:18I'm sorry.
01:19This is a Japanese TV program.
01:22Can I talk to you for a moment?
01:24Sure.
01:25What kind of booth is this?
01:26We introduce delicious things.
01:29We've been introducing Kotame pudding for a long time.
01:33Is it a speciality of Kotame pudding?
01:36That's right.
01:38You introduce pudding from various shops.
01:41That's right.
01:42Do you like Kotame pudding?
01:44Yes, I do.
01:45There was a time when Kotame pudding wasn't so popular.
01:50When I published a book about Kotame pudding,
01:53people who like Kotame pudding came to me.
01:55I thought I could get more information about Kotame pudding.
01:59Thanks to you, I got a lot of information.
02:02I was able to continue until the 10th edition.
02:04It's the 10th edition.
02:06It's the 10th edition.
02:07It's the 10th edition.
02:08It's all thanks to you.
02:10I asked you what God is.
02:14God?
02:15There is a cafe called TETKERUN.
02:19The owner of TETKERUN has been making pudding for a long time.
02:25I really like it.
02:27It's a pudding of God for me.
02:29That's right.
02:30Originally, there was only this shape of Showa pudding.
02:35There was a chain store called PASTERU.
02:40It was a soft pudding.
02:43It was delicious.
02:44It was a new and delicious taste.
02:48It spread all over the world as an innovative taste.
02:51It was so popular that it was destroyed.
02:5820 years ago, this type of pudding was in season.
03:02Is that so?
03:03The owner of TETKERUN has been making Showa pudding for a long time.
03:12That's great.
03:13I'm grateful that the owner of TETKERUN hasn't stopped making pudding.
03:18In the first place, pudding originated in the UK.
03:21In Japan, it spread from the late Edo period to the Meiji period.
03:26It spread from Yokohama through the document of Western cuisine.
03:31And it became common in the 1960s.
03:38The history of pudding started with Katame.
03:41There are many kinds of pudding, such as the appearance of a gorgeous pudding-shaped mould and the popularity of the smooth type.
03:49This time, I will introduce you to Katame pudding, including TETKERUN, which was named earlier.
03:58The person who will guide me is...
04:00Nice to meet you.
04:01Nice to meet you, too.
04:04Komugi Komugi loves Katame pudding.
04:09Komugi has been addicted to Katame pudding for 20 years.
04:13To show her charm, she searched for a shop selling Katame pudding and filmed it herself.
04:20She has eaten more than 200 pieces so far.
04:24We would like you to try Katame pudding.
04:29Do you use eggs in pudding?
04:31Yes, we do.
04:32Today, I'm going to call a person who loves eggs.
04:36Hello.
04:37Hello.
04:39Nice to meet you.
04:41Nice to meet you.
04:42I'm Fuku.
04:43She's not a twin.
04:44Nice to meet you.
04:45I'm Marugawa.
04:47Nice to meet you.
04:48I'm Komugi Komugi.
04:50It's funny.
04:54She is thin and loves to eat rice with eggs.
04:59She is a friend of Fuku and Marugawa.
05:07My husband is thin.
05:08I heard that you can make a 2kg pudding with a discount.
05:12I heard that.
05:14I want to see it.
05:15I want to see it.
05:16I want to see it.
05:17I want to see it.
05:18She is excited.
05:19She eats it as a bucket.
05:21She likes it as a bucket.
05:23She is a friend of Fuku.
05:24She ate it all by herself.
05:26She ate 2kg of pudding by herself.
05:28That's amazing.
05:30Now, let's see the Katame pudding.
05:33First of all, let's see the Katame pudding with a rich caramel.
05:39These three people came here.
05:42This is All Seasons Coffee.
05:44All Seasons Coffee.
05:46All Seasons Coffee is located 10 minutes away from Nishiguchi Station.
05:52This is a popular store that specializes in home-cooked coffee.
05:56Katame pudding is also popular.
06:01What kind of pudding do you like?
06:04I like both hard and soft.
06:08I think pudding is a fluorescent water solution.
06:13That's a funny way of saying it.
06:17Now, let's see the first Katame pudding.
06:22It's cute.
06:23It's big.
06:25It's big, isn't it?
06:26It's big.
06:27It's a classic pudding with a lot of caramel sauce.
06:31I knew it.
06:32It's cute.
06:33I'm excited.
06:34I think it looks like a dream.
06:37The taste is unique and good.
06:40It's a caramel that has a pungent taste.
06:43What does it taste like?
06:44It's like climbing the stairs of an adult.
06:48The caramel is not a regular granulated sugar.
06:53It's a mixture of granulated sugar and amaretto.
07:01After putting it in a cup and letting it cool,
07:04pour in the pudding dough.
07:07The point of Katame pudding is to put it on a tray covered with water
07:12and bake it in the oven for about an hour.
07:15I see.
07:17When you cool it down and move it to a plate in the refrigerator,
07:22It looks delicious.
07:23It looks delicious.
07:25you can see the old-fashioned classic pudding.
07:28The taste is also popular with tourists from overseas.
07:33It's cool.
07:34Yeah, wow.
07:35That's unlike anything I've had before.
07:38Good.
07:39We have cheesecake in New York, but we don't have pudding like this.
07:42Is there pudding in New York?
07:43Yeah.
07:44What I think is great is that it's not just hard,
07:48I think it's a place that shakes when you shake it.
07:51I like the feeling of shaking.
07:54It's shaking.
07:55It's shaking.
07:57I'm sorry for the bad manners.
08:01Is this cute?
08:02It's cute.
08:03I think it's very good.
08:07It's cute.
08:08Cheese.
08:09It's cute.
08:10It's like a pudding.
08:13After taking a commemorative photo,
08:15First, let's try the caramel pudding.
08:19Let's eat.
08:23It's bitter.
08:24It's very bitter.
08:25It's bitter, isn't it?
08:26It's very bitter.
08:27Is that so?
08:28It's amazing.
08:30It's bitter.
08:31It's amazing.
08:32If you react like that, I'll be happy like a child.
08:36It's bitter, isn't it?
08:38It's very bitter.
08:39I'm curious about the cream soda.
08:41What is the compatibility between caramel and pudding?
08:43Let's eat.
08:48It's delicious.
08:51When I ate only the caramel sauce,
08:53it was very bitter.
08:56But when I ate it with pudding, it was just right.
08:59That's right.
09:01This pudding is not bitter at all.
09:05It's not bitter at all.
09:06It's hard, but it's smooth in my mouth.
09:09It's very good that it doesn't collapse.
09:12I can't put it into words.
09:14I think it's great.
09:17This cream soda is good.
09:20You're concentrating.
09:27It's good.
09:28You should eat the cherry.
09:30It's good, but I want to drink it.
09:40Do you eat up to the caramel?
09:42Of course.
09:43I don't do it when I'm looking at it.
09:46But if I can't see it, I want to do it.
09:49I'm always looking at it.
09:50I'm looking at it with all my might.
09:53The first place is Katame pudding.
09:57The second place is Katame pudding in Ochinai.
10:01It's a sushi restaurant.
10:02Is that so?
10:03They came to this place four minutes' walk from Kasuga station.
10:07I'd like to introduce this pudding.
10:12It's delicious.
10:14Is it delicious?
10:15It's delicious.
10:16It tastes like a cafe.
10:19I didn't know that.
10:21That's right.
10:22Do you know this place?
10:24I love Choshimaru-san.
10:27I'm sure Choshimaru-san will be my birthday.
10:30I'm happy that God is involved in everything.
10:33It's delicious, isn't it?
10:35It's delicious.
10:37I love Choshimaru-san so much that I want to eat only pudding.
10:41I want to eat only pudding.
10:43Choshimaru Sushi is a popular chain store that has 90 stores in Kanto.
10:48When they arrive at the table, they order the pudding they want to eat.
10:55I really recommend this place.
10:58The store manager shows them the hardness of the pudding in front of them.
11:04He flips over the bat with 12 servings of pudding.
11:08Then...
11:10It doesn't come out.
11:12It doesn't come out at all.
11:15The hardness of the pudding is outstanding.
11:19Choshimaru Sushi's pudding is hard.
11:22He puts an egg in a secret ingredient and stirs it carefully.
11:28He pours the finished pudding dough into a caramel-filled bat.
11:33Then he puts it in a container with water.
11:36The point to finish the pudding in this store is to bake it in the oven.
11:42The balance of amount of water, temperature, and time during that time is perfected after trial and error for half a year.
11:51The finished pudding is delivered to each store.
11:55It becomes a very popular pudding that can be eaten more than 300,000 times a year.
12:01The caramel is beautiful.
12:03It's the first time I've seen it like this in front of me.
12:07If you take it apart as it is...
12:10It's like tofu.
12:13I think the charm of the square type is the edge that sticks out.
12:17The edge that sticks out.
12:19It's good to feel the assertion that I'm hard.
12:26If you add more caramel...
12:28Oh, my God.
12:34I'm about to cry.
12:38I'm overjoyed.
12:42I'm so happy that the pudding I always eat is made like this.
12:50Thank you very much.
12:52It's amazing to fall in love with something.
12:54It's hard.
12:55The pudding sticks to the spoon.
12:57It doesn't fall at all.
12:59It doesn't collapse at all.
13:01I made it vertical.
13:03It's a pudding that doesn't fall at all.
13:05It's a pudding that doesn't fall at all.
13:07It's amazing.
13:09It's a pudding that doesn't fall at all.
13:11It's sweet and delicious.
13:13It's rich.
13:18It's delicious.
13:20This is it.
13:22It's delicious.
13:24Hard pudding has a strong egg taste.
13:27Chiyoshimaru's pudding has a strong milk taste.
13:31I love pudding, too.
13:33It's amazing.
13:35It doesn't fall at all.
13:39I'm so happy.
13:41It's the best.
13:44I can eat it.
13:46I'm happy.
13:48I'm happy to be able to eat it like this.
13:50Then, before I knew it...
13:52Oh, my God.
13:54It's delicious.
13:56It's delicious.
14:00I'm happy.
14:02Is it okay?
14:04It's okay.
14:06In addition, pudding is also replaced.
14:08It's amazing.
14:10It's the way to eat it.
14:12It's delicious.
14:15Now, let's have a look at the hard pudding.
14:18Next is the ultimate taste that has been preserved for 53 years.
14:25The first shop is Ekkerun, which is five minutes' walk from Horanomo Station.
14:31It's a shop of hard pudding introduced by Mr. Komugi.
14:36It's a shop with a nostalgic Showa-retro atmosphere.
14:43Mr. Mori, the master, welcomed us warmly.
14:47He is also called a god to me.
14:51I think this is the kind of pudding he makes.
14:55He makes the pudding of God.
14:59That's right.
15:01Have you ever seen a video like this on TikTok?
15:06This is the TikTok that Mr. Marugao saw.
15:10I'm alive. I'm alive.
15:17It's amazing.
15:20In search of such a master's god pudding, people line up in front of the store every day.
15:27Where did you come from?
15:29Uruguay.
15:30One day, I was scrolling on Instagram.
15:32I saw a picture of an old man.
15:35I said, wow, when I travel there, I will pass by.
15:39Because that dessert, the pudding, I just want to take a photo of the man and just try it.
15:44The Echelon is very famous in Italy.
15:49The video is very viral.
15:53He is a very Instagram star.
15:58Under such a master,
16:01There are also celebrities.
16:03That's right.
16:05Mr. Sayuri Yoshinaga is the number one in Japan.
16:07That's great.
16:10This is the pudding that Mr. Sayuri Yoshinaga gave me.
16:13That's great.
16:15A world-famous god pudding loved by great actresses.
16:19The ingredients are simple, such as eggs and milk.
16:23After steaming for about 25 minutes in a steamer, remove the heat overnight.
16:27The point is to cool it down with ice water at once to make it hard.
16:32And the finish is the technique of removing the pudding from the container in an instant.
16:40It's magic.
16:48This is the ultimate simplicity.
16:51Jumbo pudding that has been loved for 53 years.
16:55I think the color of this caramel is really beautiful.
17:00It's beautiful.
17:02It's very beautiful.
17:04It looks softer than the pudding I've introduced so far, but it's firm.
17:10How does it taste?
17:13Let's eat.
17:18It's delicious.
17:22It's a pudding that's hard but melts.
17:25I really like it.
17:27It's a pudding that's really gentle.
17:31Let's eat.
17:35It's really good.
17:40It's the best to eat a lot of pudding in my mouth.
17:46It's the best.
17:48It was hard when I took it in my mouth.
17:51It's soft when you put it in your mouth.
17:53That's right.
17:54It's fun to look at, and it's fun to smell.
17:58I think it's a pudding that makes you happy with the taste.
18:03This is the ultimate simplicity.
18:05It's the ultimate simplicity.
18:07It was a pudding that made me feel like a pudding was here.
18:13I really admired it.
18:17I'm really glad I could come here today.
18:22I'm an old lady, so I'll cry soon.
18:25Are you serious?
18:28I'm going to cry.
18:33You're crying a lot.
18:35I'm so grateful that you enjoyed the pudding I made.
18:42I just came here to eat.
18:54She's a pudding lover.
18:57You like hard pudding and soft pudding.
19:01Which one do you like?
19:02I've been a pudding lover since I was a child.
19:06There are a lot of soft puddings.
19:10The pudding brought by the industry is usually soft.
19:13It's delicious.
19:15I don't know if it's a glass, but it's a thin pudding.
19:22It's delicious.
19:24What's wrong?
19:25I'm fine.
19:26I laughed.
19:31What about you?
19:32I like natto.
19:34I like natto, too.
19:35It's hard to tell which one I like.
19:39Do you like both?
19:41That's a good point.
19:44You know both, right?
19:47I know both, but I can't tell which one to choose.
19:54I'll mix it up.
19:59There are a lot of books.
20:01How many books have you sold so far?
20:05The most popular one is a special edition from Tokyo.
20:09I think I've sold about 400 books.
20:13This pudding is amazing.
20:16It's like a pancake.
20:21It's amazing, isn't it?
20:23I'm curious about the book.
20:25I've been curious about this since a while ago.
20:28It's like this.
20:29It's not this big, is it?
20:31It's not, is it?
20:33Can I open it?
20:39This is a pudding called YURIYA PEMPEL in Kichijoji.
20:45YURIYA PEMPEL?
20:47It's like CARRY PEMPEL.
20:50It's amazing.
20:52It's so hard that the spoon stands up.
20:54It's not hard.
20:56It's not hard, it's hard.
20:58It's not hard, it's hard.
21:01Can I try it?
21:03It's hard.
21:05If I go all the way, it will stand up.
21:09This pudding is amazing.
21:11It's like a rare cheesecake.
21:13It's like a rare cheesecake.
21:15I'll try it.
21:21It's delicious.
21:22It's like a rare cheesecake.
21:28It melts in my mouth.
21:30It's amazing.
21:32Eggs and caramel are delicious.
21:34Soft pudding is popular.
21:36There are many soft puddings in the world.
21:39Hard pudding is also popular.
21:42I hope there will be more and more.
21:48I hope there will be more and more.
21:52I think so, too.
21:54I think so, too.
21:57Soft pudding and hard pudding.
21:59Which one is harder?
22:02Which one is harder?
22:04Which one is harder?
22:06Is there such a pudding?
22:08There is such a pudding.
22:10It's a shop called YM in Matsudo City, Chiba Prefecture.
22:15It's hard on the top.
22:20It's soft when you dig in.
22:23That's good.
22:25It's perfect for me.
22:27I love that.
22:30I'm from Japan TV.
22:32Do you have time now?
22:34Yes.
22:35How old are you?
22:36I'm 59 years old.
22:38What do you do?
22:39I'm a sushi chef.
22:41I'm a sushi chef.
22:43I quit my job in Sapporo when I was 35 years old.
22:49Why did you quit your job?
22:50I had a dream when I was young.
22:52What kind of salary do you have?
22:54I'm an electrician.
22:57Who is your god?
22:59My god is KINZO NISHIHARA.
23:02He taught me not to give up my dream even if I go far.
23:07KINZO NISHIHARA?
23:09He was a famous pâtissier.
23:11I quit my job when I was 35 years old.
23:15Then, I started running a restaurant.
23:19I think it's a great way to spend my life.
23:24I love to eat.
23:25I've been to many restaurants.
23:27There is no limit to the taste of people who quit their job.
23:32When I quit my job,
23:36I thought about what I wanted to do.
23:40When I was running a restaurant,
23:43I thought it was a good idea to quit my job.
23:47So I quit my job.
23:50I see.
23:51I want to be a sushi chef.
23:53He will meet such a god in the future.
23:57Hello.
24:01This is Mr. KAKUTA who introduced me to the god.
24:04Mr. KAKUTA is from Hokkaido.
24:07Mr. KAKUTA has been working in an electric company for 35 years.
24:11He quit his job at the age of 57 because of Mr. KINZO NISHIHARA.
24:17Do you like sushi?
24:18I love sushi.
24:20I was often asked what I wanted to eat before I died.
24:24I said I wanted to eat sushi.
24:27Mr. KAKUTA loves sushi because of his father, who was a fisherman.
24:31He often serves sushi to his friends at home.
24:36In order to become a sushi chef, he quit his job three years ago.
24:40He enrolled in a sushi school.
24:43After that, he trained in a sushi shop in Tokyo for two years.
24:46This year, he will return to his hometown Hokkaido and open his own restaurant.
24:51Mr. KAKUTA has already met the god twice as a customer.
24:56This time, he came to report his business.
24:59This is Mr. KINZO's restaurant.
25:01How do you feel now?
25:03I'm nervous because I'm standing in front of the restaurant.
25:06I'm nervous.
25:09This is KINZO KONFITSURI ESPASU, 5 minutes walk from KANKYU KARASUMA STATION.
25:15This is the god of patisserie, who changes people's lives.
25:19This has nothing to do with sushi.
25:25This is the legendary chef KINZO NISHIHARA of the world of patisserie.
25:30This is the god of patisserie, who changes people's lives.
25:34How long have you known each other?
25:37It's been half a year since I met him in February.
25:41I asked him if I could take a picture with him.
25:44He said yes.
25:47So I took a picture with him.
25:49I'm not good at taking pictures.
25:54This is the god of patisserie.
26:00Thank you very much.
26:02I want to open the restaurant by November or December.
26:08KINZO is the first person to make that opportunity.
26:13You look cool when you stand at the counter.
26:18You look like you're holding something delicious.
26:24I feel that.
26:26You actually quit your job.
26:29That's right.
26:31What do you think?
26:33I don't know if this is my second or third life.
26:44People in their 60s are physically weak.
26:49But they have a lot of experience and knowledge.
26:57I want to encourage them to make a new start.
27:07Thank you for your words.
27:10I can't sleep tonight.
27:12I don't know if I'm old.
27:14Mr. NISHIHARA's restaurant is open only four days a week.
27:21However, there are two kinds of sherbet that people want.
27:26You can only taste it in the store.
27:30Only in the store?
27:35I always eat it, but it's very light.
27:39It has a strong taste, but it disappears.
27:44It's like eating water.
27:46It's like eating delicious water.
27:49I think it's delicious.
27:51It's not ice cream.
27:54It's milk.
27:56It's fat, but there's no egg in it.
28:00What is it now?
28:03That's right.
28:05The ingredients of chocolate sherbet are only water and chocolate.
28:09It's just a mixture of frozen ingredients.
28:18Water and chocolate?
28:21It's delicious.
28:23The taste of the ingredients is very good.
28:27Where are you from?
28:30I'm from Shiga.
28:32I'm from Kyoto.
28:34When I came here the other day, I got yogurt.
28:39I wanted to eat chocolate, so I came here again.
28:43That's two weeks ago.
28:46And the other signboard product is...
28:50It's made of a texture that looks like it's going to break in French.
28:55It's called Partout Christian.
28:57At first glance, it looks like jelly.
29:00The surface is crispy.
29:03The inside is fluffy.
29:05There are two types of flavors, such as mizansho, mango, and raisin.
29:10It changes depending on the season.
29:13This is the only snack that Mr. Nishihara spent his life to complete.
29:17It's a unique snack that's neither Japanese nor Western.
29:21It's a genre.
29:23Where are you from?
29:25I'm from Osaka.
29:27I come here regularly.
29:30There are a lot of snacks that are only sold here.
29:33So I come here often.
29:36I live in Shizuoka Prefecture.
29:39Every time I come to Kyoto, I stop by here and buy snacks.
29:44It's beautiful.
29:46It's an art.
29:48It's delicious.
29:51The only way for customers from far away to come here
29:55is to make a unique snack.
29:58It was a series of long detours.
30:01Mr. Nishihara was born in Okayama.
30:04After graduating from high school,
30:06he changed jobs to a farmer, a salaryman, and a hotel man.
30:10When he was 25 years old, he wanted to enter the world of cooking.
30:15He enrolled at Tsuji Cooking School in Osaka.
30:18It's a famous school.
30:20I used to work as a waitress.
30:23I couldn't go to a cooking school because of my parents.
30:27So I worked part-time and paid for my tuition.
30:33I think that was a good thing.
30:36I think it's very important to pay for your own tuition.
30:43More than half of the students are already asleep.
30:47If it's too hot during the summer vacation,
30:49about one-fourth of the students don't come.
30:52But all the tuition is paid by their parents.
30:55I used to study hard.
31:01I studied very hard.
31:05That's why I'm still alive.
31:09After graduating, he moved to Paris without knowing French.
31:13He learned the basics of French cuisine for about three years.
31:17And he met a chef.
31:20It's...
31:21I don't have the same name as Alan Chappelle.
31:26Alan Chappelle is known as the kitchen's Da Vinci.
31:30Alan Chappelle, a three-star restaurant named after him,
31:34was a disciple of Mikuni, a Japanese-French chef.
31:38Alan Lucas, who won the three-star award for the youngest chef in the world,
31:42and many other famous people.
31:47Under such a great chef,
31:50Mr. Nishihara shook hands with world-renowned chefs as the chief chef and chef patissier.
31:57By the way, it was Mr. Nishihara's first time to win this position at a three-star restaurant in France.
32:04When I met Mr. Chappelle, he told me that the basics are very important.
32:10The basics are very important, but you have to get out of it.
32:15If you don't get out of it, you won't be able to meet new things.
32:22After that, he walked across the top stores such as Hotel Auclair, Shiseido Parlor, and now famous three-star restaurant Roger.
32:31At the age of 48 in 2001, he finally opened his own restaurant, Gournier d'Or, in Kyoto.
32:39The tart of the apple on the signboard is very popular all over the country due to the particularity of buying apples depending on the season.
32:48However, it closed in 2018, when he was 65 years old.
32:56Why did you close the restaurant?
32:59I had already decided the closing date when the restaurant opened.
33:05The so-called salaried workers were told that they should close the restaurant when they are 65 years old.
33:12So, I decided to close the restaurant when I was 65 years old.
33:19Although the restaurant was closed, Mr. Nishihara couldn't forget a word from Alan Chappelle.
33:27When I touched the surface of the tart, it cracked.
33:32So, I was asked if I could make a soft tart.
33:37The tart is a traditional French jelly-like snack.
33:42It was almost 40 years ago.
33:48I tried various combinations.
33:52But I couldn't make a soft tart.
33:59I was trying to make a soft tart with different combinations.
34:03But I couldn't make a soft tart at all.
34:06Mr. Nishihara continued to work for many years after he quit Alan Chappelle.
34:11In the meantime,
34:13When I ate my soft tart,
34:18I remembered what I said at that time.
34:22Soft tart is a sugar candy made in Kyoto.
34:27There were so many hints from the basics of French sweets.
34:32Mr. Nishihara continued to work for Alan Chappelle while making sweets at his own restaurant in Gourniédor.
34:41Finally, the tart de Christian was born.
34:47As planned, Mr. Nishihara closed his restaurant at the age of 65.
34:52However, he wanted many people to eat this taste, so he increased the accuracy of the product.
34:59At the age of 66, he exhibited Confiserie Espace Kinzou.
35:05Let's take a look at how to make a miracle sweet that took 40 years to make.
35:14Mr. Nishihara closed his restaurant at the age of 66 and started a new challenge.
35:22Let's take a look at how to make a miracle sweet that took the life of Patissier.
35:27How do you feel when you enter the kitchen?
35:29This is my first experience in the kitchen, so I'm very excited.
35:35First, put the sugar and powdered agar in a pot of water and heat it slowly.
35:44Determine the temperature of the day and the subtle difference in the material and adjust the boiling time.
35:52Agar has the power to kill O-157.
36:01It's hard to see now, but it's made of agar.
36:09It has the effect of passing through the agar.
36:14Agar is the best when it comes to heat and thermal conductivity.
36:22Rinse the area around the pot with a spray.
36:29Spray the water on the edge of the pot to prevent burning.
36:37I don't know if he's actually spraying water on the edge of the pot to wash it.
36:46But when we boil syrup on French sweets, we always clean the area around the pot.
36:58After boiling for about 10 minutes, turn off the heat.
37:01Use a light refractor called a refractor to measure the sugar.
37:08It's about 65 degrees.
37:13That's a good point.
37:15This is the base of the amber can.
37:22When the base is complete, use a special leather scraper to scrape the lemon peel and add flavor.
37:30All citrus scents are in the peel.
37:36Pour it into an original mold and carefully add thyme, which goes well with lemon.
37:45It's art.
37:48The finish is poured to wrap the thyme.
37:52Wow, it's beautiful.
37:56And let it dry naturally for a week.
38:00A week?
38:02The sparkling Pate de Christian is complete.
38:07The combination of Japanese cuisine and French cuisine, which Mr. Nishihara recommended, is like a fusion.
38:16The base is to get as close as possible to what Alan Chapelle wants.
38:28The culmination of the man who didn't give up until the end was Pate de Christian.
38:37Compared to the amber of Japanese sweets, the thickness of the crystallized outside is completely different.
38:45I still think about how Mr. Chapelle would say when he ate it.
38:57My god is Alan Chapelle.
39:02After this, he will eat the legendary sweets made by the legendary patissier.
39:07How does it taste?
39:09It goes well with alcohol.
39:12I was listening to Mr. Kinzo and I wanted to start something.
39:16Cooking is good.
39:19I want to be a sushi chef.
39:22I want to make people happy.
39:26I want to make everyone happy.
39:31I don't want to do business.
39:34I'm looking forward to seeing what Mr. Hinobi will do.
39:38I will eat the real sushi first.
39:41I will eat the real sushi first.
39:44I will eat the real sushi first.
39:47Please give me your hand.
39:50What do you want to do in the future?
39:53I've never been tired of this world.
39:55I'm not tired of it.
39:56Variety shows and acting.
39:59I want to keep doing this.
40:02When I was 40 years old, I quit my job.
40:06I didn't watch TV at all.
40:08I went to a sports gym.
40:10I did something different.
40:12I wasn't surprised at all.
40:15Don't you know life?
40:16I don't know.
40:17Why am I here?
40:19No one goes to OGASAHARA in 24 hours.
40:23I went to OGASAHARA.
40:25Is that it?
40:28He prepared sweets for NISHIHARA.
40:31This is PARTO DE CRUSTIAN.
40:35This is beautiful.
40:36I eat this.
40:38Can I eat this?
40:40This is hard.
40:43This smells good.
40:45I eat this.
40:50This is gentle.
40:52The inside is like jelly.
40:54This is like a canteen.
40:56This is delicious.
40:58This goes well with alcohol.
40:59This goes well with wine, champagne, and whiskey.
41:03Please eat this.
41:07Isn't this amazing?
41:08This is amazing.
41:09This is delicious.
41:10The inside is soft.
41:11This is crispy on the outside and soft on the inside.
41:13Is this chocolate?
41:14This is chocolate.
41:15This is orange cocoa.
41:16I eat this.
41:18This is hard.
41:24This is soft.
41:26This smells like orange.
41:28This is delicious.
41:29This is a sherbet made with only water and chocolate.
41:36This is amazing.
41:40This is a sherbet made with only water and chocolate.
41:44This is a sherbet made with only water and chocolate.
41:56This is amazing.
42:00This is a shock.
42:02This is made with only water and chocolate.
42:04This is made with only water and chocolate.
42:06This is a delicious water.
42:10This is true.
42:12I'm sorry to say this.
42:14This is a delicious water.
42:16This is a sherbet made with only water and chocolate.
42:18I want you to turn off the lights.
42:21I want you to do that.
42:23I want you to lie down and put this in your mouth.
42:26I'm kidding.
42:29He is a master of card games.
42:34He has been a student at SANKANTA for 28 years.
42:37He is the strongest card player in Japan.
42:42I'm sorry.
42:45I'm very upset.
42:47You are pathetic.
42:48This is in front of you.
42:52It's all your fault.
42:55I was about to punch you.