ザ！鉄腕！DASH!! 2024年10月13日 DASH島ミステリー!!謎の大麦麺料理「麦きり」作れるか
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00:00The Tetsuan DASH!
00:05It looks so good!
00:07You're kidding me!
00:09I'm not going to be able to eat this.
00:11It's so good!
00:15It's so good!
00:20The two-year food revolution on Dash Island.
00:24The seeds are growing little by little.
00:28I wonder how the wheat is doing.
00:31Is this it?
00:33Isn't it growing a lot?
00:35It's growing.
00:37It's growing 100% of the seeds.
00:41It's growing well.
00:43It's amazing.
00:45What is this?
00:47Last year, in May.
00:49What is this?
00:51It's wheat.
00:54Only five seeds.
00:56The miracle wheat found at the port.
01:00Only 178 seeds.
01:04If you plant it on Dash Island,
01:06you can get about 25,000 seeds in a year.
01:10This year, they aim to increase the harvest.
01:14It's growing in the field.
01:17It looks good.
01:19You're good.
01:22The seeds of the wheat grow well in three months.
01:30This is going to be a good harvest.
01:32This is good.
01:34I'm looking forward to this year.
01:37I can't make anything with this much.
01:40The wheat tends to hide in the shadow of wheat.
01:44Low-calorie and rich in dietary fiber,
01:46it is a food that is attracting attention in recent years.
01:50It is expected to improve the environment and lifestyle.
01:56There are many ways to eat it.
01:58It may be a valuable staple food on Dash Island.
02:02It's a job to grow the wheat.
02:11I can't say I love you.
02:16You are closer to me than anyone else.
02:22I'm sad.
02:25I'm alone again today.
02:28The tempo is a little fast.
02:30It's a little fast.
02:32It's a little fast.
02:35By stepping on the wheat,
02:37it strengthens the resistance and promotes division.
02:40It's amazing.
02:42He was singing with his family on Dash Island.
02:47Don't get wet in the last rain.
02:52The tempo is still good.
02:54Richard's karaoke box.
02:56Stepping on the wheat in the last rain.
02:59This year, he will step on the song more comfortably.
03:05It's fast.
03:06The last rain is like this.
03:10I can't say it.
03:14On the contrary, is it slower if you turn up the BPM?
03:18That's right.
03:20I can't go to the sun.
03:23I see.
03:28No, no, no.
03:30Are you riding?
03:34No, no, no.
03:36Is there a song you recommend?
03:42What do you think?
03:43I like Yutaka Ozaki when I was in junior high school.
03:48Ozaki has a famous song.
03:52I will sing.
03:53There!
03:54I don't even know what my existence is.
03:59I'm shaking.
04:01On the night of the 15th.
04:05I started running on a bike.
04:09I didn't know where I was going.
04:13I kept looking for freedom.
04:16On the night of the 15th.
04:21It's back and forth.
04:22I didn't have it recently.
04:23In the afternoon of the 53rd.
04:25In the afternoon.
04:26In the afternoon of the 53rd.
04:28Isn't it the last rain?
04:47Repeat the last rain three times.
04:50Four sides of the field.
04:54On the 175th day from Tanemaki.
04:58Where is the wheat?
05:01I saw it.
05:04It's good.
05:06It's good.
05:09Even if you step on it and fall, you can win it.
05:13Stronger and bigger.
05:16Great.
05:19It's going well.
05:23In terms of height.
05:28It's over 80 cm.
05:32Is there a standard?
05:34The standard is my waist.
05:37It's about 80 cm.
05:40About 82 cm.
05:43It's a little loose.
05:49It's not all the same.
05:54If it's a good crop, there are more than 10 grains in a row.
05:58However.
06:00There are a lot of grains.
06:03This is the case.
06:04It's a little less.
06:06This.
06:07There are a lot of grains.
06:10What is it?
06:12Did the insect eat it?
06:14Before it hardens.
06:16Did the insect eat it?
06:18Actually.
06:20A week ago.
06:21The staff.
06:24What is this place?
06:26There is a person like a bat.
06:30There is a person like a bat.
06:32Is it okay?
06:34The identity is.
06:37Insects eat leaves and fruit.
06:44If the number of insects continues to increase.
06:47There will be serious damage to the wheat.
06:51From the Jyoshima library.
06:54I brought a secret stock.
06:57This is a pickled rakkyo.
07:00It has been active many times.
07:03In DASHISHIMA, insect prevention is common.
07:07The effect of insect repellent.
07:13Is it flying?
07:21It smells good.
07:26It smells good.
07:27This is the first time.
07:29This is amazing.
07:33This is diluted with water.
07:38This is a 12-year-old bamboo-made sprayer.
07:45It flies a lot.
07:47It flies to a place that has nothing to do with it.
07:55It was a moment of headwind.
07:58It was a moment of headwind.
08:03It was a moment of headwind.
08:05This is the last.
08:09The harvest is near.
08:11What will happen?
08:13It's time to harvest.
08:16This is a large wheat.
08:17What happened to this?
08:20This is a good color.
08:23This is a good color.
08:28This is a golden color.
08:31It's been 196 days since the seedling was planted.
08:34It's a sign of harvest.
08:39How about insects?
08:46Is it okay?
08:48Is it okay?
08:51There are more than 10 seeds in a row.
08:56There are more than 10 seeds in a row.
09:00If it rains again, the situation will change.
09:05It's sunny today.
09:08It's good to harvest today.
09:11Let's do it.
09:13Let's do it.
09:14If it rains, there is no need to worry about mold.
09:18He is alone on this day.
09:21He is alone on this day.
09:25It's good.
09:29It's been 2 years since the discovery of the miracle.
09:34It's been more than 700 days.
09:37It's a large wheat project.
09:39It's good.
09:42It's good.
09:46He is working hard.
09:52I managed to harvest this year's seeds and insects.
10:00It's good.
10:03A large harvest.
10:05A large number of staff.
10:07I can do anything with this.
10:11It's good.
10:13It's heavy.
10:171, 2, 3, 4, 5, 6, 7, 8.
10:21I was able to harvest it.
10:24It took 2 years to harvest 178 seeds.
10:28He harvested about 50,000 seeds.
10:38It's heavy.
10:42It's good.
10:46It's good.
10:51It's good.
10:58It's good.
11:03It's good.
11:05I was able to harvest it.
11:08It's a large amount.
11:11It's good to dry it.
11:14It's good.
11:16It was a good harvest this year.
11:20It's the 230th day since the discovery of the miracle.
11:25It's a good harvest.
11:27It's good.
11:29I want to use this wheat today.
11:33You made this before, didn't you?
11:35Yes, I did.
11:37That reaction was amazing.
11:39There's a way to end it like that.
11:42That was when he reproduced the ancient Greek wheat, Mazai.
11:47Nice, Mazai.
11:49I'll eat it.
11:51It's good.
11:55It's good.
12:01This year, he wants to eat the wheat deliciously.
12:05So.
12:06I looked it up.
12:10I found a mysterious food.
12:13A mysterious food?
12:15It's a dish called MUGIKIRI.
12:19It doesn't say how to make it or how it tastes.
12:26It doesn't say how to make it?
12:28It's a noodle dish that was eaten in the Edo period.
12:33It was published about 380 years ago.
12:36In the oldest cookbook, there is a dish called MUGIKIRI.
12:43There is no detail other than that it is made with large wheat.
12:48As he looked it up, he couldn't find a restaurant where he could eat it.
12:53There are a lot of combinations, so I thought I'd try it.
13:00It's something that only a leader can do.
13:02Let's do it.
13:04DASHIJIMA GURUMEN MYSTERY
13:07Can the mysterious noodle dish of the Edo period be reproduced on a deserted island?
13:12After this, a great mystery will begin.
13:19Making MUGIKIRI, a mysterious noodle dish.
13:25First, prepare the ingredients.
13:33I'm going to make a foot-holding machine.
13:37I'm going to use it from DASHIBURA in FUKUSHIMA.
13:43Start.
13:45It is a device that quickly removes the tip of the foot with a claw.
13:50At DASHIJIMA.
13:52It's a top gear, so it's like a truss.
14:01It's better to put it in between.
14:03I think it's more efficient.
14:08I was able to do it.
14:11It's like that.
14:12It's like that.
14:13I feel like I was born for that.
14:16Originally.
14:17Put this on the base of the foot-holding machine.
14:26I did it.
14:28How is it?
14:29It's very smooth.
14:31It's amazing.
14:33It spins.
14:35It's like this.
14:38I feel like I'm riding a train.
14:40That's right.
14:41I have to go like this.
14:43That's right.
14:44It will be like this.
14:46I was mistaken for a different group.
14:50Are you okay?
14:51I'm glad you found out.
14:53You are mistaken.
14:55You are mistaken again.
14:56I will be careful.
15:00Hold it firmly.
15:02It's taken off.
15:04It's taken off.
15:06It's gone.
15:07It's gone.
15:08Next.
15:10This.
15:11I see.
15:15It's falling a lot.
15:19Is it faster than your hand?
15:21I don't know.
15:22I'm tired.
15:25That said.
15:29It's taken off a lot.
15:32Is there a lot?
15:33There was one box.
15:35There is still a lot.
15:37It's taken off.
15:38It's piled up.
15:39It's like this.
15:41It's piled up a lot.
15:43There are about 5,000 pieces of harvest.
15:47Next, how to peel off the outer skin.
15:55It's pulling.
15:57The sound has changed.
16:00It's peeling off.
16:04How is it?
16:05This is also learned in FUKUSHIMA DASHIMURA.
16:10The tool to remove the outer skin of rice is called KIZURUSU.
16:15The mechanism is.
16:17The flesh that fell between the upper and lower layers of the outer skin.
16:20The outer skin comes off by friction with the outer skin.
16:23The flesh rolls.
16:26The flesh is pushed out along the groove.
16:30It's heavy.
16:32I have to hold it down.
16:34It's peeling off.
16:35It's good.
16:39You can see it when you compare it.
16:41It's true.
16:42I haven't done it yet.
16:44This is the one I just did.
16:46It's peeling off.
16:49It repeats for about an hour.
16:52It's coming out.
16:54I'll collect the rest.
16:57How is it?
16:59Did you peel it off?
17:01I peeled it off a lot.
17:03The shape has changed.
17:05How is it?
17:06I'll eat it.
17:14It smells good.
17:15It's delicious.
17:18It tastes good.
17:21I can expect it.
17:23This is good.
17:25He can finally eat it.
17:29But.
17:31I haven't told you where the material came from.
17:34Where did you get the material?
17:36The material was introduced as a dish using wheat flour.
17:43It's wheat flour and noodles, right?
17:45Yes.
17:46I can't imagine it.
17:48I have to try it.
17:51To make noodles, he pulls it with a stone.
17:54What are you doing?
17:56It's peeling off a lot.
17:58It's amazing.
17:59It's very fine.
18:01It's amazing.
18:03When it becomes powder.
18:06It's wheat flour.
18:08It's wheat flour.
18:09I'll make noodles this time, so I'll make it fine.
18:14It's fine.
18:17It's very fine.
18:19It's fine.
18:21He has been preparing for 3 hours since he started working.
18:24He's finally ready.
18:28I'm going to make Mugi-kiri.
18:32I'll tell you what this is.
18:36I brought this to the island.
18:38Is that so?
18:40This is from that time.
18:42The president is doing it.
18:45Mugi-kiri is made of wheat flour.
18:50It's written like this.
18:52When I asked him what it was, he said it was Kiri-mugi.
19:00Mugi-kiri is the same as Kiri-mugi.
19:05When I asked him what Kiri-mugi was, he said it was the same as udon.
19:12It includes salt.
19:14If you follow the recipe of udon at that time, you can make Mugi-kiri.
19:23Is that udon?
19:25Udon uses wheat flour.
19:27Mugi-kiri uses wheat flour.
19:31The conclusion is that if you use wheat flour to make udon, you can make Mugi-kiri.
19:40Add water little by little and knead.
19:45He has many years of experience.
19:50It's like this.
19:55I want you to aim for this.
19:58It smells good.
20:00It smells good.
20:03This is the first menu I've made in 29 years.
20:07I thought it would be interesting.
20:11It's the first time you've made it.
20:13I thought it would be interesting.
20:15It started 22 years ago.
20:17He made udon with the wheat flour he grew.
20:19Since then, he has been involved in various noodles.
20:22He is the old KINEZUKA.
20:28It's really fast.
20:30If you don't do it quickly, the stickiness will change.
20:37I will put this together.
20:40That's amazing.
20:42You are very skillful.
20:48Do you prepare every morning?
20:51I don't do it every day, but I've been doing it for a long time.
20:55That's amazing.
20:57That's amazing.
21:00It takes only 10 minutes.
21:03Here you go.
21:06That's amazing.
21:08I made it a little finer.
21:11It's elastic.
21:14If you do it quickly, the stickiness will change.
21:16You have to let the udon rest.
21:18I don't know if I should let the udon rest or not.
21:24I think it's better to let the udon rest.
21:30I've been doing this for a long time.
21:32That's amazing.
21:34KUHAKU, which is not written in the documentary, is filled with the experience of Jyoshima.
21:46How is it?
21:48I'm looking forward to it.
21:49Let's take a look.
21:50It's been about 30 minutes.
21:52What's going on?
21:56It's pretty solid.
21:59It's different from before.
22:01That's true.
22:05I'm going to step on it with my feet.
22:09Step on the dough to get the udon out of your waist.
22:14I'll do it.
22:20It feels good.
22:22It's rhythmic.
22:24What kind of song do you like when it's this rhythmic?
22:28It's a debut song.
22:30That's good.
22:33I'll do it.
22:51Step on it.
22:53I'm sorry.
22:55I'm sorry.
22:57You should have stepped on it more.
22:59It feels good.
23:01I want to sing to the sea.
23:03It was cool.
23:06It feels good.
23:09The last step.
23:11It's working.
23:14It's out of my waist.
23:17It's drained a lot.
23:19You can drain the water by stepping on it.
23:25I'll do it.
23:27He's done making the dough.
23:29From now on,
23:31he's going to roll it out thinly to make it into a noodle.
23:38I'll do it boldly.
23:40I'll do it like this.
23:47If there's not enough water, it'll crack.
23:50I see.
23:52It'll dry out and crack.
23:54I'll speed it up.
23:58I'll do it like a cat's paw.
24:01I'll do it like this.
24:03I see.
24:06It'll grow.
24:08I'll try it.
24:12I see.
24:15It's thinner than medicine.
24:20I'll do it again.
24:23It's true.
24:27I'm embarrassed.
24:30How do I roll it?
24:32Pull it a little.
24:34Roll it first and put it back.
24:36Open it once and change the direction.
24:40It's true.
24:42It's growing a lot.
24:44It's growing a lot.
24:46He'll make it easier to cut.
24:48I'll cut it here.
24:50The thickness is...
24:54I don't have a picture at the same time.
24:56I have to think about where I'm changing.
24:59I don't know the right way.
25:01I'll cut it a little thicker.
25:03Can I cut it a little thicker?
25:07Sure.
25:08There may have been various shapes.
25:10I don't know.
25:11I'll cut it like Kishimen.
25:13I'll leave it to you.
25:14I want to make it slippery.
25:16You can make Kishimen.
25:19I think so.
25:21If people in Edo were watching, they would say,
25:23That's it.
25:25That's it.
25:29It may have been like that.
25:34Probably, Gendajin is a face that no one has ever seen.
25:38So...
25:40It's growing a lot.
25:43It's about the same thickness.
25:45It's about the same thickness.
25:47But it may have been like that.
25:49Three caravans.
25:51They cut it to the thickness they want.
25:54They stick together like this.
25:57While it's boiling.
26:00At that time, it was called NINUKI.
26:03It's a miso-based soup.
26:05It's a miso-based soup.
26:07Until the middle of the Edo period,
26:09Soba and udon were made with bonito flakes in miso.
26:14It's common to eat it with NINUKI.
26:17If it's DASHI-JIMA.
26:20I'll open it.
26:23DASHI-JIMA has come out.
26:25It's amazing.
26:27It smells really good.
26:28Instead of bonito flakes,
26:30It's a double soup with Matsubagai and KAMENOTE.
26:34It's here.
26:36It's a luxury.
26:38It looks delicious.
26:39It's a luxury.
26:40When the miso melts.
26:42I'll drink it.
26:48It smells good.
26:52It looks delicious.
26:54It's amazing.
26:56I'll squeeze it.
26:59Ah!
27:07I'll hold it.
27:08That's easier.
27:10I'll hold it.
27:17I'll use the juice from the squeezed part.
27:24NINUKI is complete.
27:27It's strong.
27:29I'm looking forward to it.
27:30How about the noodles?
27:32I'll open it.
27:38It smells really good.
27:40It smells really good.
27:42I'll drain the water.
27:49I'll drain the water.
27:51I'll drain the water.
27:55It looks delicious.
27:57I think it's delicious.
27:59It smells good.
28:01It smells really good.
28:02It's done.
28:04It's a reproduction of Edo period.
28:07It's MUGIKIRI.
28:09All the ingredients are from DASHI-JIMA.
28:12MUGIKIRI is a mysterious noodle dish that was reproduced based on documents from 380 years ago.
28:20It's a revenge of MAZAI, which was made a year ago.
28:28It's a dish that supports Shiba Inu food.
28:32I'll eat the middle part.
28:37I'm looking forward to it.
28:45It's really good.
28:50How does it taste?
28:57It's delicious.
28:59It's delicious, but it's not as good as I expected.
29:07I'll eat this.
29:21It's chewy.
29:23What is the strong taste of this noodle?
29:26It's the taste of barley.
29:29It's different from flour, but it tastes strong.
29:34It's delicious.
29:36It's delicious, but it's not balanced.
29:41The taste of the soup and the taste of the noodles is too strong.
29:46Both are delicious.
29:48The noodles are delicious.
29:50I understand why soba and udon are left.
29:53Udon is amazing.
29:56It was a very good experience.
29:58The characteristic of OOMUGI is that it has a unique flavor without the chewiness of wheat.
30:04MUGIKIRI on the island has too strong OOMUGI.
30:08It's not balanced.
30:11OOMUGI is too strong.
30:13DASHI-JIMA loses.
30:15However, I understand.
30:18This is very delicious.
30:21This is very luxurious.
30:23DASHI-JIMA is delicious.
30:25I think this noodle is better.
30:28That's right.
30:32What's next?
30:34It's not Hokkaido.
30:36Is it in Hiroshima?
30:40Is it a lie?
30:42There is no road.
30:45I don't think there is a road here.
30:49It's very natural.
30:55There are many goats.
30:58Mr. Goat.
31:01Goats come to me.
31:03It's cute.
31:10Goats came to me.
31:15Goats came to me.
31:17Rich cheese is very important.
31:21I feel that cheese will put together.
31:23I see.
31:28A new ONE PIECE aiming for the world's most delicious burger.
31:34The secret is deep in the mountains of Hiroshima.
31:38Hello.
31:41Thank you for coming.
31:43How old are you?
31:45I'm 49 years old.
31:47Are you born in 1974?
31:49I'm a classmate.
31:51Are you a muscle man?
31:53Are you a muscle man?
31:55This person is a world-renowned cheese craftsman.
32:00His name is MATSUBARA MASANORI.
32:03He is a world champion of cheese in 69 countries.
32:09He has a six-degree fever.
32:13He aged goat cheese.
32:17He aged shaved cheese.
32:19He aged cow cheese soaked in sake.
32:24He aged washed cheese.
32:26He is a judge in Europe.
32:29What is the secret of his deliciousness?
32:31Please tie it.
32:33Can you do it?
32:34It's okay.
32:35We do it a lot.
32:37That's right.
32:38I made cheese.
32:41Yes.
32:4217 years ago, in Dashimura, Fukushima.
32:47I think it's hardening.
32:49A village friend made cheese with Masayo's milk.
32:53Look at this.
32:54It's amazing.
32:57However, at this time.
33:01The taste of goat is amazing.
33:03What is it?
33:04This is the aftertaste.
33:06MATSUBARA is a world-renowned cheese craftsman.
33:10Squeeze it with your thumb and index finger.
33:15It doesn't come out.
33:16He squeezed goat milk for the first time in a long time.
33:24It doesn't come out.
33:25Are you nervous?
33:26I'm sorry.
33:30It came out a little.
33:33It only came out a little.
33:35It's difficult.
33:37Have you ever squeezed goat milk?
33:38I did it on a school trip.
33:40You did it on a school trip.
33:44Do your best.
33:49Are you good?
33:50You are good.
33:51Are you serious?
33:52You are good.
33:54I may be very good.
33:59You are good.
34:01You are good.
34:02Are you serious?
34:03You are a genius.
34:06I'm sorry.
34:10I squeezed goat milk with my thumb and index finger.
34:11Did you squeeze goat milk with your thumb and index finger?
34:14It only came out a little.
34:16I was surprised.
34:19Goat milk is recognized by the world as the source of cheese.
34:23How does it taste?
34:25I drink this.
34:31It's delicious.
34:33It's delicious.
34:34I feel like I've eaten cheese.
34:37It's because it's thick.
34:39It doesn't smell at all.
34:42I thought it would smell a little more.
34:45It doesn't smell at all.
34:47I don't feel stressed.
34:50My job is to make them feel comfortable.
34:54If they are in a good mood, I give them goat milk.
34:59Goats have a serious personality.
35:02When they feel stressed, they smell goat milk.
35:07Matsubara is particular about goat milk.
35:12I bought it in a different way than I imagined.
35:16I thought it was a place where there were no trees.
35:21That's right.
35:22I use SATOYAMANI to grow cows and goats.
35:27Don't you go to a hut?
35:29I go to this mountain at 365 o'clock.
35:32I go there in the snow or in the rain.
35:34Goat raised in the mountains.
35:36How does the cheese taste?
35:40It's delicious.
35:44What is the secret of the world-class cheese made in Hiroshima?
35:49I use SATOYAMANI to grow cows and goats.
35:54Don't you go to a hut?
35:56I go to this mountain at 365 o'clock.
35:58I go there in the snow or in the rain.
36:00It's called YAMACHI RAKUNO.
36:02It's called YAMACHI RAKUNO.
36:03That's right.
36:05YAMACHI RAKUNO is not a flat land, but a slope.
36:11It was born in Japan based on the RAKUNO method in the mountainous area of Alps, Europe.
36:20Cows and goats walk on the slope.
36:24It trains the legs and back and keeps them healthy.
36:27Healthy milk comes out of a healthy body.
36:31However, it's hard to have such a large area.
36:36There are about 800 hectares of land in the Tokyo Dome.
36:42When the trees get bigger, the light doesn't reach the equipment.
36:47I cut down the trees and make them lit.
36:50I sometimes do that kind of work.
36:54In the first place, the percentage of RAKUNO farmers in Japan is 15%.
37:01Among them, only 1.4% manage the mountains.
37:12All this is to make delicious cheese.
37:17MATSUBARA studied forestry for two years.
37:22After that, he trained to make cheese in France.
37:28He cut down this mountain with his own hands for 10 years.
37:32He made a comfortable place for goats and cows.
37:39Isn't it big?
37:41It's smaller than a Holstein cow.
37:44It's called a brown cow.
37:46It is a European mountainous cow.
37:51Currently, he has 30 goats and 8 cows.
37:56MATSUBARA's cheese making is recognized all over the world.
38:01I make mozzarella cheese.
38:05I bring back milk and put lactic acid bacteria in it.
38:10I add lactic acid bacteria called rennet here.
38:15I leave it for 30 minutes.
38:18The liquid was gelatinous.
38:24It looks like a kanten.
38:27I cut this.
38:33This is the way to divide the cheese.
38:35Mozzarella cheese is cut to a size of about 1 cm.
38:39Depending on the size, the cheese you can make will change.
38:43If you cut it roughly, the moisture will remain.
38:48If you cut the cheese into small pieces, it will be a hard cheese without moisture.
38:54This is called foie gras.
38:56This is a process of separating milk and cheese.
39:00This is milk on top of yogurt.
39:04This is called foie gras.
39:06Foie gras?
39:09From there?
39:11I'm a member of Jyoshima.
39:14Put the cheese in a colander.
39:16Separate the cheese from the foie gras.
39:21While waiting for the water to drain.
39:25Originally, cheese making was made by making a water bottle in the river.
39:30I put goat milk in it and traveled.
39:34When I opened it, it was divided into milk and cheese.
39:41When I ate it, I thought it was delicious.
39:47TAICHI.
39:49Do you know tequila?
39:55Tequila is a plant called agave acer tequila.
40:00A fire broke out and tequila was extracted from it.
40:04It is said that alcohol was born.
40:06It was caused by a wild fire.
40:09As expected.
40:13I don't have it.
40:18An hour until the water is drained.
40:20From here?
40:23I pour boiling water.
40:25Boiling water?
40:27I melt it once and make it round.
40:32Immediately.
40:34It has become soft.
40:37It looks like candy.
40:39It looks like candy.
40:41Tear this.
40:47It's hot.
40:49It's hot.
40:51It's not a hot reaction.
40:53Put your fingers in from below and make it round.
40:56It feels good.
40:58It's definitely difficult.
41:00Put your fingers out from below.
41:03Isn't it hot?
41:07Isn't it hot?
41:09It's hot.
41:11It's hot.
41:13Is it hot?
41:15It's hot.
41:17Put your fingers in from below and make it round.
41:26It's hot.
41:29It's hot.
41:31It's hot.
41:33It's dirty.
41:35The shape is dirty.
41:37Try it.
41:39It's hot.
41:41It's okay at first.
41:43Do you have a sense?
41:45It's hot.
41:47It's hot.
41:49How did you cut it?
41:51Like this.
41:53It's good.
41:55It's good.
41:57It's like a school trip.
41:59It's like a school trip.
42:02Can I hire you?
42:04Again?
42:07How does the freshly made mozzarella cheese taste?
42:11I'll eat it.
42:16It's good.
42:19It's chewy.
42:21It's the best mozzarella cheese I've ever eaten.
42:24It's good.
42:26He won the gold medal in the world championship.
42:32It's like Mt. Fuji.
42:34This is Mt. Fuji made of goat cheese.
42:38I'll eat it.
42:43It's good.
42:45It's good.
42:48The scent of cheese is changing.
42:53It's good.
42:55There are a lot of cheese in the back.
42:57I can feel the cheese in the back.
43:01He won the gold medal in the world championship twice.
43:04It's goat cheese.
43:06It's so soft.
43:08I'll cut the skin off and eat it.
43:14Is that so?
43:16It looks so good.
43:19It looks so good.
43:23I'll eat it.
43:26It's good.
43:29It's good.
43:31It has a strong punch.
43:33Isn't it good?
43:35I can feel the sweetness.
43:40It's good.
43:42I don't know if it goes well with hamburgers.
43:46But it's strong enough to eat the main dish.
43:51The two are aiming for cheese that goes well with hamburgers.
43:57There are various types of cheese depending on the material and ageing period.
44:04The large cheese is divided into fresh type and aged type.
44:09What is mozzarella cheese?
44:12Fresh type has a chewy texture.
44:16On the other hand,
44:18the aged type has a creamy texture.
44:23It's camembert cheese.
44:27It's semi-hard cheese with a strong taste.
44:33In the aged type,
44:35the temperature, humidity, and period of aging are different.
44:42There are about 1,000 types of cheese.
44:46They borrow the power of professionals.
44:51I'd like you to eat it.
44:55Let's compare which type of cheese goes well with the patty.
45:02TAJIMA.
45:03I made a lot of combinations.
45:06SHIMA brought me the final result.
45:10What is this?
45:11There is a patty.
45:13TAJIMA beef.
45:177 to 3.
45:19I made a patty based on this.
45:24First of all,
45:26It's mozzarella cheese.
45:28It looks delicious.
45:31I want the cheese to look like a puffy blanket.
45:36It's like this.
45:42It's like a blanket.
45:45This is absolutely delicious.
45:47Let's eat.
46:01It's a little weak.
46:04Isn't it too weak?
46:06Mozzarella cheese was so delicious.
46:09But the milk is weak.
46:14How about aged semi-hard cheese?
46:20While I'm talking about that.
46:23It looks delicious.
46:26I get excited just by eating cheese.
46:29Me, too.
46:31It smells good.
46:35It looks delicious.
46:36It's delicious.
46:39It's delicious.
46:41I'm getting used to it.
46:42Me, too.
46:43First of all, it's meat.
46:46When I eat three times, cheese comes out.
46:49When I eat four times, meat comes out.
46:52When I eat five times, cheese comes out.
46:54When I eat six times, cheese comes out.
46:56This type of cheese may be right.
46:59I think so, too.
47:02Third, aged hard cheese.
47:06It's too strong.
47:08I think so, too.
47:10They also eat goat cheese.
47:13They keep looking for cheese that goes well with patty.
47:20They ate six kinds of cheese.
47:23I ate Canestrato.
47:27I ate Canestrato, too.
47:31I ate Canestrato, too.
47:36This type of cheese is called semi-hard cheese.
47:40When aged cheese is put on a hamburger, it tastes better.
47:45It's delicious.
47:47By aging cheese, the original taste of cheese, glutamine, is increased.
47:55By adding glutamine to the meat, the taste is enhanced and the taste is doubled.
48:04This is semi-hard cheese.
48:06This is semi-hard cheese.
48:10This is cheddar cheese.
48:12This is semi-hard cheese.
48:15We don't make cheddar cheese at home.
48:19Cheddar cheese is produced in large quantities.
48:24Therefore, there are few necessary equipment in Japan.
48:30I'm going to study cheddar cheese.
48:36There are only a few farmers who grow cheddar cheese in the traditional way.
48:41Where are you going?
48:42I'm going to the UK.
48:43Are you going to the UK?
48:44Yes.
48:57Do my feet smell?
49:03Are you okay?
49:04Yes.
49:06I'm fine.
49:08See you.
49:10I'm scared.
49:11I'm scared.
49:12I'm scared.
49:13I'm the strongest.
49:17I've never been to a place like this.