サンドウィッチマン＆芦田愛菜の博士ちゃん 2024年11月2日 2024年11月2日放送
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#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
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00:00Sando Ichiro to Ashida Mana no Hakase-chan!
00:05It's started!
00:07I'll say it one more time, Hakase-chan!
00:10Tonight, a new possibility of vegetables and fish is approaching.
00:14It's the Autumn Special of Appetite!
00:18Ah, it's delicious!
00:21It's delicious!
00:22You really have a delicious face.
00:25It's a whole fish.
00:26I've never seen it.
00:28It's amazing!
00:30Can you cook more vegetables?
00:32I can cook more of that girl.
00:34That girl?
00:36Two Hakase-chan are studying vegetables and fish.
00:42Please try it at home!
00:44A new classic dish of familiar ingredients, Bakusho-Junyo!
00:49First, the first Hakase-chan.
00:51Where is it?
00:52Where does he live?
00:54Kuriyama-cho, Yubari-gun, Hokkaido.
01:00It's at Director Kuriyama's house.
01:01The time when Hakase-chan asked him to come to his house is...
01:055 o'clock!
01:06It's 5 o'clock in the morning.
01:085 o'clock.
01:09Why?
01:13Good morning.
01:14Good morning.
01:18The first Hakase-chan, the second year of high school.
01:22What kind of Hakase-chan is he?
01:26Let's follow him.
01:28It's 5 o'clock in the morning.
01:31I'm going to look around.
01:34You're going to look around?
01:35I'm going to look around.
01:36I think I can catch something today.
01:37It's corn, isn't it?
01:38It's a thief of corn.
01:40It's a thief of corn.
01:44It's yellow.
01:45It looks sweet.
01:46It's called Sunny Chocolat Lila.
01:48It's a bit small.
01:50It's raw.
01:52It's amazing.
01:53It seems to contain sugar and sugar.
01:57Is it sweet?
01:58Only this yellow corn has a different sweetness.
02:04Do you eat it all?
02:06It looks delicious.
02:07What are you doing?
02:08This is my field.
02:09Is that so?
02:10Yes.
02:11Is that true?
02:12What is my field?
02:14Furthermore, the field next door.
02:20It's open.
02:21Can you see it?
02:22What are you doing?
02:24It's beautiful.
02:25It's very beautiful.
02:27This is YAMATO Ryusho.
02:28What is this?
02:29YAMATO Ryusho?
02:30It's a red sweet corn.
02:31It looks like a cherry.
02:32I have 3,500 of them.
02:35Is it really your field?
02:363,500 of them?
02:39This is the first field.
02:41It's a red thief of corn.
02:42Really?
02:43This is my field.
02:45Three years ago, I made this corn in Hokkaido.
02:49Did you make it?
02:50This corn is from Southeast Asia.
02:53It is said that it is too cold in Hokkaido because it is a warm region.
02:57I said I wanted to work on it.
03:00And I made it.
03:03Is it your first time in Hokkaido?
03:05Yes.
03:06I became the first producer in Hokkaido.
03:10That's amazing.
03:12I don't know yet.
03:15It seems that he is growing vegetables.
03:20The scale of the field is enormous.
03:23This is not the only field.
03:24There is a field on the other side.
03:27There is also a field in the back.
03:29There is also a field in the back.
03:31There is also a house in the back.
03:33Is there also a house in the back?
03:34Yes.
03:35There are about 20 houses around the house.
03:37There are also 20 houses a little far from the house.
03:41This is 100m x 40m.
03:43This is 4,000 square meters.
03:47This is for shipping.
03:49This is for shipping to customers.
03:51Do you actually sell this?
03:52Yes, I do.
03:54Do you do this with your family?
03:55No, I do this alone.
03:57You do this alone?
03:58I do this alone while changing the school.
04:00Are you serious?
04:01Yes.
04:02This is a huge field of 4,000 square meters.
04:06Do you do this alone?
04:08He grows about 300 kinds of vegetables by himself.
04:13He actually ships them and sells them to customers.
04:19He is a farmer by himself.
04:22That's amazing.
04:23He is a farmer by himself.
04:24Are your parents farmers?
04:26No, my grandfather and grandmother are farmers.
04:31My father is a businessman.
04:33Is that so?
04:34My grandson is a farmer.
04:38He is a farmer by himself.
04:40Did you sleep with vegetables?
04:42I don't have such a picture.
04:45When he was in the fifth grade of elementary school, he helped his grandfather.
04:51He was fascinated by the charm of agriculture, which changes the taste by growing vegetables.
04:58Now he manages a huge field that his grandfather and relatives lent him.
05:07However, he is only a high school student.
05:09He starts farming after school.
05:13It looks like the north.
05:14There is a signboard.
05:17It's huge.
05:19He runs through the field by bicycle.
05:26Wait a minute, Ren.
05:30Do you start farming now?
05:31I have a lot of orders for tomorrow morning.
05:33Do you have a lot of orders?
05:34Yes.
05:35Do you start farming when it gets dark?
05:36No, I don't.
05:37I worked all day at the festival yesterday, but I don't want to do it.
05:39You don't want to do it?
05:40I don't want to do it.
05:42Ren's field has become too large.
05:49Where is it?
05:52I don't know where it is.
05:53It's too big.
05:56I don't know where it is.
05:59I don't know.
06:00Did you forget?
06:01I don't know where it is.
06:03What's more,
06:07I can pick melons tomorrow.
06:08That's great.
06:09Really?
06:11I can pick melons.
06:12Really?
06:13I want to pick melons and eat them now.
06:14That's great.
06:16He happens to pick melons that are out of season.
06:19It's a big melon.
06:21It's a good melon.
06:26Is it good?
06:27It's not bad.
06:28You are strict.
06:29It's not bad.
06:30It's good.
06:32Why did you pick so many melons?
06:33I had a lot of things I wanted to make.
06:38So I picked melons.
06:39That's great.
06:40I picked melons like this.
06:42But it's fun.
06:43I don't think it's hard.
06:47Many fans of vegetables grown by Akase-chan.
06:52It's good.
06:53It's good.
06:54He teaches me how to eat it.
06:56He teaches you how to eat it.
06:58He knows how to eat it.
07:01He knows how to eat it.
07:05It's small, but he can eat it.
07:06He can eat it.
07:08He brings a lot of new items.
07:13Is it in Sapporo this time?
07:14It's in Sapporo this time.
07:15It's in a department store.
07:16It's in a department store.
07:18It's in Ren-kun Corner.
07:21Specialties from Hokkaido are gathered in the event of the 100th Sapporo.
07:30The vegetables grown by Ren-kun are the only ones in high school.
07:34The red one.
07:36Ren-kun now decorates the airplane's cockpit and the local city's sign.
07:42He is a famous person in Hokkaido.
07:46Ren-kun is particular about how to eat vegetables.
07:52Ren-kun, why do you make vegetables?
07:55I want customers to know about vegetables.
07:58For example, when cooking corn, it's normal to boil it or bake it.
08:04However, by baking it with cheese,
08:08the nutrients of corn will be absorbed.
08:12By mixing cheese with it, lactic acid bacteria will be produced.
08:16I think it will improve the intestinal environment.
08:18It looks delicious.
08:19By making a little more ingenuity,
08:21I can convey the deliciousness and freshness of vegetables.
08:26So, tonight...
08:31It's delicious.
08:32It's big.
08:33It's whole.
08:35It's amazing.
08:36I've never heard of it.
08:39If I can make it at home, I want to make it.
08:41Really?
08:42It's a little different from how he usually eats.
08:45He uses the nutrients of vegetables to make a new classic dish.
08:52Another amazing person has come out.
08:54It's amazing.
08:55It's amazing.
08:56He does it alone.
08:57Yes.
08:58What are you talking about?
09:01Let's call him.
09:04Professor!
09:05Hello.
09:06Hello.
09:07Hello.
09:08Hello.
09:09Hello.
09:10Nice to meet you.
09:12I may have seen you on VTR, but you look very healthy.
09:17You look like Uncle Haro.
09:19You look like Uncle Haro.
09:20It's amazing.
09:22Is it fun?
09:23It's fun.
09:24Agriculture is the most fun.
09:26It's fun.
09:27Do you study properly?
09:28I study.
09:29Just a little before the test.
09:32When I'm studying, I respond to customers.
09:36I use my smartphone and SNS to receive messages and orders from customers.
09:43I can contact them and give them my address.
09:46Do you sell products?
09:48Yes, I do.
09:49The profit I get from it doesn't go directly to me.
09:52It goes to my next year's salary.
09:54Salary?
09:56He's a businessman.
09:57It's amazing.
10:00It's the most rewarding thing for me to make customers happy.
10:05I see.
10:07You're still a high school student.
10:09Yes, I am.
10:11Do you have time to watch TV?
10:13I don't have much time to watch TV.
10:15Did you know this doctor?
10:17Yes, I did.
10:20I have time on Saturdays.
10:27It's amazing.
10:29It's amazing.
10:31Please tell us about today's topic.
10:34Here it is.
10:36The new topic is how to make vegetables more delicious.
10:42How to make vegetables more delicious.
10:44Actually, there are ways to make vegetables more delicious.
10:50I want to show everyone the potential of vegetables.
10:58You want to show everyone the potential of vegetables.
11:01Yes, I want to show everyone the potential of vegetables.
11:06Dr. Hikari, who raises 300 people, will do the research.
11:11He will bring out the potential of vegetables.
11:15Let's start with tomatoes.
11:17What kind of food do you think of when you hear the word tomato?
11:21Tomato?
11:22Salad.
11:24Tomato pasta is also delicious.
11:27Of course, it's delicious in that way.
11:29Can you do more?
11:32Can you do more?
11:33Like a child.
11:35This is the tomato dish I want to recommend this time.
11:40Tomato miso soup with tomato soup stock.
11:43Tomato miso soup with tomato soup stock.
11:45Tomato miso soup with tomato soup stock.
11:48I've never heard of it.
11:50Does tomato soup stock come out?
11:53It's sweet and delicious when heated.
11:57But miso soup goes well with it.
12:01Tomato miso soup?
12:04What kind of soup stock?
12:07It's a soup stock.
12:09Tomatoes are sweet and sour.
12:13There are various kinds of fruits and tomatoes.
12:16But it's a vegetable that has a soup stock like kelp and bonito flakes.
12:20Kelp has a flavor called glutamic acid.
12:23Tomatoes also have that kind of ingredient.
12:26I want to make this miso soup stock a new standard.
12:29Make it a new standard?
12:32Tomatoes are delicious enough to make soup stock.
12:36Let's learn how to make it.
12:41I'll cut the tomatoes.
12:44This is a Sicilian tomato I grew.
12:48It looks delicious.
12:50It has a stronger umami than regular tomatoes.
12:53It's not as sweet as regular tomatoes.
12:56I recommend heating it up and eating it.
12:59But regular tomatoes are fine.
13:02I see.
13:03I'll take the soup stock from the tomatoes.
13:06I've never heard of tomato soup stock.
13:08It's more delicious when heated up.
13:11It has a lot of ingredients like kelp and bonito flakes.
13:14I've never heard of it.
13:16I'll take the acid from the tomatoes.
13:18Acid?
13:20It depends on how you make vegetables.
13:22I see.
13:24Just boil the tomatoes.
13:26With this, the umami of the tomatoes will be released.
13:30The aroma will be reflected, and the soup stock will be delicious.
13:35The color of the tomatoes has changed.
13:38I got a beautiful tomato soup stock.
13:40Tomato soup stock.
13:42Are you drinking it?
13:44It's like a tomato.
13:46It has a strong umami.
13:49I see.
13:51He doesn't use bonito flakes or kelp.
13:54He just puts in the acid and miso.
13:57He puts it in again.
13:59He took the soup stock from the tomatoes.
14:02Tomato and acid miso soup.
14:04How does it taste?
14:06Well.
14:08Please.
14:10I'll open it.
14:12Ta-da.
14:14I've never seen it.
14:16I don't see it often.
14:18It smells good.
14:20Really?
14:22I want to eat it.
14:24I'll eat it.
14:29It's delicious.
14:31It's delicious, isn't it?
14:33It's delicious.
14:35You look really delicious.
14:37The taste of the tomatoes is strong.
14:40It's not too strong.
14:42It goes well with miso.
14:46It's delicious.
14:49It's delicious.
14:52It's delicious, Ren.
14:56It's refreshing.
14:58It's really delicious.
15:00I want to make it at home.
15:03You like miso soup, don't you?
15:05That's right.
15:07The point of this miso soup is that it doesn't use miso.
15:10I see.
15:12I can feel the depth of the umami of the tomatoes.
15:15It's like a Japanese version of aqua pazza.
15:18It's delicious, isn't it?
15:20The soup stock of the clams is also good.
15:23It's really delicious.
15:27In addition, tomatoes and clams have different umami ingredients.
15:31It's really delicious.
15:34You know a lot.
15:36You're like a commentator.
15:40Tomatoes and miso have a lot of umami ingredients, glutamine.
15:44In addition, clams have another umami ingredient, cobalt acid.
15:50It's a miso soup with a lot of umami.
15:54By the way, the olive oil next to it has a little tomato in it, so I think it goes well with it.
16:00Please add a little and try it.
16:02It's a taste change.
16:04I'll eat it.
16:08It's delicious.
16:10I don't know why, but it suddenly became Western style.
16:14I see.
16:17It's fashionable.
16:20Can I add a little pasta?
16:22That's right.
16:24I can't stop eating.
16:26It doesn't feel like miso soup.
16:29I don't know why I haven't eaten like this before.
16:35I don't know.
16:36I don't know.
16:38I think the tomatoes are happy, too.
16:42These kids, too.
16:45Dr. Akase, a single farmer who raises 300 people, studies.
16:49It's a new classic dish that brings out the flavor of vegetables.
16:53Next is onion.
16:59It's amazing.
17:01It's whole.
17:03It's amazing.
17:04Onions are all over the rice cooker.
17:08What kind of dish is it?
17:17It's delicious.
17:19I can't stop eating.
17:25Dr. Akase, a single farmer who raises 300 people, studies.
17:30It's a new classic dish that brings out the flavor of vegetables.
17:34Next is onion.
17:38It's a whole onion cooked rice that doesn't miss any nutrients.
17:44It doesn't miss any nutrients.
17:47What kind of dish do you think of when you think of onion?
17:51Hamburger.
17:53Is it all fried?
17:56That's delicious.
17:58I often eat it with onion slices.
18:02With salad?
18:04With onion slices.
18:06Onion slices?
18:08Is it called onion slices?
18:10Of course, it's delicious, but those kids can eat more.
18:14Those kids can eat more.
18:16Can they?
18:18Of course, the way they eat is good, but the nutrients are missing.
18:22For example, if it's a salad, I think they can eat it because it's a little spicy.
18:27But, if the nutrients are exposed to water, it melts.
18:31The nutrients are missing.
18:32So, if the nutrients are exposed to water, it's no good.
18:36Mana-chan, you're missing a lot.
18:39What about the days I ate it?
18:42I want you to return the days.
18:44So, it's delicious because the nutrients of the onion are all gone.
18:48It's a good way to eat that Hokkaido onion farmers do.
18:51Oh, it's cooked rice?
18:53It's cooked rice.
18:55Is it delicious?
18:57The new way to eat onion slices is cooked rice.
19:06Let's eat.
19:08It smells good here.
19:11I'll open it.
19:13Open.
19:16The visual is amazing.
19:18It's whole.
19:20It looks like I made a mistake.
19:22Amazing.
19:23Really?
19:25But, it smells really good.
19:27It smells good.
19:29This onion cooked rice has only soy sauce and butter.
19:34But, the rice absorbs the umami of the onion.
19:37So, it's really delicious.
19:39The nutrients are not missing.
19:41The rice is stuck because it escaped.
19:44I see.
19:46The rice is caught because it escaped.
19:48There is no gap.
19:50Please break the rice from the top.
19:51Please break the rice from the top.
19:53Wow.
19:55Wow.
19:57Amazing.
19:59The rice can be broken like this.
20:01The rice can be broken like this.
20:03It smells really good.
20:05It looks delicious.
20:07It's good.
20:09It's a little burnt.
20:11It looks delicious.
20:13It smells good.
20:15This is really good.
20:17It smells good.
20:19Let's eat.
20:22Hmm.
20:25It's delicious.
20:27It's good.
20:29Hmm.
20:33The rice absorbs the umami of the onion.
20:38It's really delicious.
20:42It's really delicious.
20:44What are you talking about?
20:46Let's eat the burnt part.
20:48I'll eat it.
20:51Hmm.
20:53Wow.
20:55He found it.
20:57This is delicious.
20:59It's delicious.
21:02It's really delicious.
21:04It's really delicious.
21:06I ate it with onions.
21:09It's really delicious.
21:11It's sweet.
21:13Onions have a high sugar content.
21:16Usually, the sugar content is 7 to 8 degrees.
21:18But, normal strawberries have a sugar content of 8 to 9 degrees.
21:22So, it's a vegetable that has a sugar content similar to strawberries.
21:24I see.
21:26Actually, onions have a very high sugar content.
21:29If it's raw, it's hard to feel the sweetness because of the spiciness and bitterness.
21:34By heating it in the rice cooker, the spiciness is softened and the sweetness of onions stands out.
21:41By heating in a rice cooker, the rice absorbs vitamin B grains that are supposed to dissolve into the water easily.
21:54Wow.
21:56If you had this and miso soup, it would have been great.
21:59You don't add anything to it.
22:01It'll be really delicious.
22:04Is someone coming with you today?
22:07My mother is coming with me.
22:08Yes, I do.
22:10Nice to meet you.
22:12Nice to meet you, too.
22:14You look like a married couple.
22:18Sometimes customers call me that.
22:20They call me their husband.
22:22They do, don't they?
22:24Because you're so rebellious.
22:26You look like a manager.
22:28Does your mother almost never touch you?
22:30She almost never touches me.
22:32That's amazing.
22:34Your son is very dependable.
22:36No one in my family can stop me.
22:40If I start running, no one can stop me.
22:42I want you to do your best.
22:44It was very delicious.
22:46It's delicious.
22:48I can't forget the taste.
22:50I can't forget.
22:52It's delicious.
22:54What kind of vegetables do you like?
22:56Corn.
22:58Cucumber.
23:00I like pickles.
23:02I love pickles.
23:04I also like bell peppers.
23:08If it's a cucumber,
23:10I recommend you to eat it with tsukudani.
23:12Tsukudani?
23:14That's right.
23:16Tsukudani?
23:18First, cut the cucumber.
23:20Slice it into small pieces.
23:24Drain the water with salt.
23:26Then add soy sauce or mirin.
23:28Then stir-fry the cucumber.
23:32After stir-frying,
23:34it's done.
23:36The texture of the cucumber remains.
23:38It's not soft.
23:40It's crispy.
23:42It goes well with rice.
23:44There is no idea of stir-frying cucumbers.
23:48I'm curious.
23:50I want to try it.
23:52There is another way to eat bell peppers.
23:54We eat bell peppers as a whole.
23:56We grill bell peppers with butter.
24:00It's delicious.
24:02Do you eat the seeds?
24:04Yes, I do.
24:06Bell peppers are nutritious.
24:08That's why I eat them as a whole.
24:10You've been a farmer for 40 years.
24:14I'm still 17 years old.
24:18You're still 17 years old.
24:20I'm surprised.
24:22You have a lot of knowledge.
24:26Dr. Hakase, a farmer,
24:28studies 300 species of bell peppers.
24:30This is a new classic dish
24:32with more vegetables.
24:34What's next?
24:36I'll open it.
24:38Ta-da!
24:42It looks like a kiwi.
24:46This is a kiwi sukiyaki
24:48recommended by a kiwi farmer.
24:50What does it taste like?
24:52What's next?
24:58What are you doing?
25:02Dr. Hakase, a fish expert,
25:04is here.
25:06He suggests a world-famous fish dish
25:08that Japanese people don't know about.
25:10Is this enough?
25:12Yes, I think so.
25:16Dr. Hakase, a farmer,
25:18studies 300 species of vegetables.
25:22This is a new classic dish
25:24with more vegetables.
25:26What's next?
25:28This is a kiwi fruit.
25:30What's next?
25:32I'll open it.
25:34Ta-da!
25:38It looks like a kiwi.
25:40It's brown.
25:42Are you kidding me?
25:44This goes well with it.
25:48This is a kiwi.
25:50Isn't it delicious to cut a kiwi in half
25:52and eat it with a spoon?
25:54Yes, it's delicious,
25:56but it's a strange way of looking at it.
25:58These kids can have it.
26:00These kids?
26:02What?
26:04This is it.
26:06It's a kiwi sukiyaki
26:08that you can eat as a side dish
26:10while tenderizing the meat.
26:12What's that?
26:14It's a leek.
26:16It's a special kind of leek.
26:18It's in the pot.
26:20I made it.
26:22It's called Megaton.
26:24It's a very strong name.
26:26It doesn't break down.
26:28It's suitable for a pot.
26:30It's a western vegetable,
26:32but it's delicious.
26:34Ren, you know a lot.
26:36The kiwi is recommended
26:38by a kiwi farmer
26:40in Nara Prefecture.
26:44But it doesn't feel right.
26:46Kiwi is...
26:48What is it?
26:50It's like eating it
26:52wrapped in meat.
26:54Really?
26:56The fat of the meat
26:58and the sourness of the kiwi
27:00go well together.
27:02I'll try it.
27:12Is it good?
27:14It's good.
27:16Does the kiwi have a kiwi flavor?
27:20It doesn't have a kiwi flavor.
27:22It doesn't?
27:24It's sweet and sour.
27:26The meat is refreshing.
27:32It's a strange feeling.
27:36It's a strange sound.
27:38It's good.
27:42It's good.
27:44It's delicious.
27:46It's not bad.
27:52It's like eating it
27:54with a sauce like this.
27:56In other countries,
27:58kiwi sauce is common.
28:00It's generally used
28:02for sourness
28:04and fruitiness.
28:06It's like that.
28:08Kiwi fruits have
28:10a protein decomposing enzyme,
28:12so some people
28:14put grated kiwi
28:16in hard meat
28:18to make it soft and juicy.
28:20But kiwi used in that way
28:22is often thrown away.
28:24When it's sukiyaki,
28:26the meat becomes soft
28:28and the kiwi is delicious.
28:30I see.
28:32When you feel
28:34it's refreshing,
28:36you can eat it
28:38with kiwi.
28:40It's refreshing.
28:42It's good.
28:44You won't get fat.
28:48I think I'll get fat.
28:54I understand
28:56you won't get fat.
28:58That feeling is important.
29:01A new classic dish
29:03with more vegetables.
29:05Next,
29:07eggplant.
29:09How do you eat eggplant?
29:11Eggplant?
29:13Marbled eggplant,
29:15pickled eggplant,
29:17grilled eggplant with soy sauce.
29:19Of course,
29:21it's delicious in that way,
29:23but they can do more.
29:25They can do more?
29:27This is my new classic dish.
29:29Here it is.
29:33It's sweet and delicious.
29:35It's eggplant compote.
29:37Compote?
29:39Sweets?
29:41By using eggplant compote,
29:43you can maximize
29:45the texture of eggplant.
29:47You eat eggplant with sweets?
29:49I can't imagine.
29:51I can't imagine.
29:53Compote is a sweet
29:55made with sugar and syrup
29:57that you can't imagine.
29:59Let's learn
30:01how to maximize
30:03the texture of eggplant
30:05with Dr. Nakajima's research.
30:11Peel the eggplant.
30:15The key is
30:17not to throw away the skin.
30:19Peel the eggplant.
30:21It gives color.
30:23Eggplant color?
30:25Eggplant color?
30:27It's called anthocyanin.
30:29Anthocyanin.
30:31Boil the eggplant
30:33with the skin.
30:35The color is coming out.
30:37It's purple.
30:39The color is coming out.
30:41The essence and nutrients
30:43are coming out.
30:47It looks good.
30:49It's great.
30:51Eggplant compote.
30:53You can enjoy
30:55the texture of eggplant.
30:57Eggplant compote.
30:59Let's eat.
31:01Ta-da.
31:03The color is good.
31:05It's purple.
31:07It's beautiful.
31:09It's great.
31:11The color is coming out.
31:13Anthocyanin and polyphenol
31:15are rich in the skin.
31:17It's melting.
31:19It's yogurt.
31:21Eggplant in yogurt?
31:23Yes.
31:25Eggplant doesn't have
31:27a strong flavor.
31:29The texture is alive
31:31because of the vegetables.
31:33It's soft and hard.
31:35I want you to feel it.
31:39Let's eat.
31:41Eggplant with yogurt.
31:43Hmm.
31:45Hmm.
31:49Is this eggplant?
31:51Yes, it is.
31:53It's great.
31:55It's not eggplant.
31:57I don't know.
31:59It's difficult.
32:03The texture is
32:05different from
32:07the texture of fruits.
32:09It's like the face of an unknown eggplant.
32:13Yes.
32:17I can't tell
32:19if it's an eggplant.
32:21I can't tell.
32:23It's great.
32:25I can't tell.
32:27I can't tell.
32:29Eggplant is usually soft
32:31when heated.
32:33This is different.
32:35It's great.
32:37I can't tell.
32:39What is this?
32:41This is an eggplant compote.
32:43It's a dessert
32:45made in France.
32:47Professionals love it.
32:51It's great.
32:53Everything was great.
32:55I made a mistake.
32:57It's not an unknown vegetable.
32:59It's a vegetable I know.
33:01I'm impressed.
33:03He can't do that.
33:05He can.
33:07You taught me a lot.
33:09Ren, what is your dream?
33:11I want to be a farmer
33:13who represents Japan.
33:15I want to develop
33:17new specialties in Hokkaido.
33:19I want to revitalize the area
33:21and become a leader.
33:23Be a butterfly.
33:25I'm thinking of leaving a town.
33:27How can you raise a child like that?
33:29Mom.
33:31You're good at raising children.
33:33No.
33:35I grew up on my own.
33:37He said it like a vegetable.
33:41He's a foodie.
33:43He studies how food grows.
33:45Who is the next student?
33:51Hello.
33:53I'm Todawayu.
33:55Todawayu.
33:57He's a 2nd year junior high student.
33:59What is this?
34:01I made this
34:03during art class.
34:05I wanted to put something meaningful
34:07in the eel.
34:09I put an eel in the eel.
34:11Eels don't have that.
34:13But this white dot
34:15is an eel's feature.
34:17You're good.
34:19The shape of the mouth is
34:21similar to an eel.
34:23Eels have a longer lower jaw.
34:25You described it well.
34:27I love eels.
34:29He seems to know
34:31a lot about fish.
34:33I'm going to make
34:35a dish.
34:37This is a red fish
34:39from a supermarket.
34:41I'm going to use this.
34:43It's a tuna.
34:45He took out a tuna from a supermarket.
34:47After removing the water,
34:51he put salt on it.
34:53I feel like I'm getting used to it.
34:57Isn't it a sashimi?
34:59It's not salty.
35:03It's salty.
35:05He put a lot of salt
35:07on both sides of the tuna.
35:09He put it in the refrigerator.
35:1130 minutes later.
35:13The water came out.
35:15The tuna is sweating.
35:19The fish is hard.
35:25What are you doing?
35:29The fish is a little thin.
35:33Tuna sashimi is usually cut thick.
35:37I'm going to cut it this thick.
35:41I'm going to make a flower.
35:43A flower?
35:45That's amazing.
35:49It looks like a flower.
35:51It's a walnut.
35:53I'm going to put nuts on it.
35:55I'm going to put it on a plate.
35:57I'm going to put olive oil on it.
35:59It's fashionable.
36:01This is enough.
36:03It's medium-rare.
36:07What kind of dish is this?
36:09It's a raw tuna ham.
36:11Raw tuna ham?
36:13In Turkey,
36:15they put salt on bonito.
36:17I'm going to put more salt on it.
36:19It's a preserved dish.
36:21It's a Spanish dish.
36:23It's a Spanish dish.
36:25In the case of Spanish cuisine,
36:27it is not preserved.
36:29In that case,
36:31they put salt on it.
36:33He was making a raw tuna ham.
36:37By putting salt on it,
36:39the water comes out.
36:41The chewy texture of the tuna meat
36:43stands out.
36:45It's like a raw ham.
36:47You've never eaten it, have you?
36:49No.
36:51I'm hungry.
36:57This is the best dish
36:59I've ever made.
37:03It's delicious, isn't it?
37:05He loves fish.
37:07He also loves cooking.
37:11He is a world-famous fish chef.
37:13He is a world-famous fish chef.
37:15He has always loved fish.
37:17He has always loved fish.
37:19When he was in elementary school,
37:21he started cooking fish
37:23with a kitchen knife.
37:25He has prepared
37:27more than 60 kinds of fish.
37:29He has prepared more than 60 kinds of fish.
37:31Because of his father's job,
37:33he lived in Turkey and the UK
37:35for about four years.
37:37for about four years.
37:39His interest
37:41has spread to
37:43foreign fish dishes.
37:45There are many ways
37:47to enjoy freshness in Japan.
37:49There are many ways to enjoy freshness in Japan.
37:51There are many ways to enjoy freshness in Japan.
37:53Japanese food is also
37:55great.
37:57I think it's good to try
37:59foreign food.
38:01So,
38:03who is the world-famous
38:05fish chef?
38:07I can't imagine at all.
38:09Who is the world-famous
38:11fish chef?
38:13He is going to teach
38:15Japanese people
38:17how to eat fresh fish.
38:19Is this
38:21a frying pan?
38:23Yes, it is.
38:25Professor!
38:27Hello.
38:29Nice to meet you.
38:31Hello.
38:33You are good at cooking.
38:37You are good at using a kitchen knife.
38:39Have you cooked anything recently?
38:41Recently,
38:43I cooked anago.
38:45Do you like anago?
38:47Yes, I do.
38:49I put it in an omelette.
38:51It's like umaki.
38:53It's a lot of work.
38:55I'm busy now,
38:57so I can't cook much.
38:59What do you do?
39:01I'm in a table tennis club.
39:03Don't you have a fish club?
39:05I don't have a fish club,
39:07but when I was in 6th grade,
39:09I was a jokester.
39:11A jokester?
39:13Is that true?
39:15Yes, I was a teacher.
39:17During class or lunch,
39:19I was a jokester.
39:23You were a jokester.
39:25Yes.
39:27By the way,
39:29do you have a fish club now?
39:31Now?
39:33I'm not sure
39:35if I have a fish club now.
39:39You're a jokester.
39:41You're a good jokester.
39:43You're a jokester today.
39:45Let's go if we can.
39:47Let's go if we can.
39:49Let's go, Mana-chan.
39:51Let's go if we can.
39:53They're all jokesters today.
39:55The world-famous fish chef,
39:57Hakase-chan,
39:59will show us a new way
40:01to eat fish.
40:03Let's start with tuna.
40:05If you want to eat tuna,
40:07please use tuna-jaga.
40:09Tuna-jaga?
40:11He's got something.
40:13He's got potatoes in his gills.
40:15What?
40:17It's not meat-jaga?
40:19Yes, instead of meat,
40:21we'll use tuna.
40:23After this,
40:25the familiar fish
40:27will be reborn
40:29as a world-famous fish dish.
40:31It's good.
40:33This is good.
40:37It's good.
40:39Even kids who don't like fish
40:41can eat this.
40:43It's good.
40:45You're going to fly.
40:51The world-famous fish chef,
40:53Hakase-chan,
40:55will show us a new way
40:57to eat fish.
40:59Let's start with tuna.
41:01If you want to eat tuna,
41:03please use tuna-jaga.
41:05Tuna-jaga?
41:07Tuna-jaga?
41:09Marumitako,
41:11which is stewed tuna,
41:13was introduced to Spanish tuna fishermen.
41:15What kind of dish is it?
41:17Tuna is a marine fish
41:19that swims in the sea at high speed,
41:21so it has a lot of hemoglobin,
41:23which is a red muscle
41:25that contains protein.
41:27So, by cooking it,
41:29it has a firm texture
41:31unlike meat.
41:33I see.
41:35That's why I came up with tuna-jaga.
41:37When you look at tuna
41:39while it's swimming,
41:41it's black, right?
41:43Yes, it's black.
41:45It's low-level,
41:47so you don't have to cheer.
41:49It's a dish that has a connection
41:51to tuna.
41:53It's tuna.
41:55It's good.
41:57It's great.
41:59And it's fast to discover.
42:01It looks great,
42:03but it's low-level.
42:05It's low-level.
42:07Mana-chan, please speak English.
42:11When the dish came out,
42:13I was going to say
42:15it was too delicious and sad.
42:17I don't understand
42:19the meaning of too delicious and sad.
42:21It's not sad.
42:25Is it tuna?
42:27Is there anything?
42:29I can't think of anything.
42:31I can't think of anything.
42:35For Japanese people,
42:37they eat raw tuna.
42:39I'll add tomatoes.
42:45By cooking it,
42:47it has a texture like meat.
42:49What kind of dish
42:51is tuna-jaga?
42:53Please open the lid.
42:55Okay.
42:57Oh!
42:59It's meat.
43:01It's a dish where you cut the tuna
43:03into bite-sized pieces
43:05and cook it gently with vegetables.
43:07It's gentle on the stomach.
43:09It has a texture like meat.
43:11Please try it.
43:17It's delicious.
43:19It goes well with tomatoes.
43:21It's delicious.
43:23It's delicious.
43:25It's delicious.
43:27It's delicious.
43:29It doesn't smell like fish.
43:31It's easy to eat.
43:33It doesn't smell at all.
43:35It's delicious.
43:37It's like meat.
43:39Even children who are not good at fish
43:41can eat it.
43:43Do tuna and potatoes go well together?
43:45Yes.
43:47Potatoes contain a lot of vitamin C,
43:49so it helps absorb
43:51vitamin C.
43:53I see.
43:55Is there any other fish
43:57that has a texture like meat?
43:59For example, bonito.
44:01There is a dish called
44:03meat pie in English cuisine.
44:05You cut the bonito into bite-sized pieces
44:07and put it in instead of meat.
44:09This is also very delicious.
44:11Did you make this, too?
44:13Yes, I made this, too.
44:15You're good.
44:17Is your mother here?
44:19Hello.
44:21What kind of child are you?
44:23When I said I wanted to make fried rice,
44:25I made fried rice
44:27every day for a week.
44:29Did you make it every week?
44:31Yes, I made fried rice every day.
44:33Every week?
44:35Next time, I'll make fried rice
44:37with green onions and sesame oil.
44:39You make fried rice while studying.
44:41It was a very delicious dish.
44:45You made fried rice with only fish.
44:47Yes, I made fried rice with only fish.
44:49You made fried rice with only fish.
44:51That's amazing.
44:53I have to make fried rice
44:55with only fish in my class.
44:57Did you make fried rice with only fish?
45:01That's amazing.
45:05That's enough.
45:07Let's move on to the next dish.
45:09You made fried rice with only fish.
45:11That's amazing.
45:15A professor who studies fish dishes
45:17from all over the world suggested
45:19a new way to eat
45:21fish.
45:23Next,
45:25this fish is in season now.
45:27If you want to make fried rice with only fish,
45:29please make it with a yogurt salad.
45:31What?
45:33No, no, no.
45:35Fried rice with only fish is salty, isn't it?
45:37That's right.
45:39Fried rice with only fish is salty, isn't it?
45:41That's right.
45:43The taste of fried rice with only fish
45:45and the refreshing taste of yogurt
45:47are well-balanced.
45:49In Turkey,
45:51they use yogurt sauce for various dishes.
45:53This is an arranged dish
45:55with fried rice with only fish.
45:57Fried rice with only fish and yogurt.
45:59This combination is unfamiliar
46:01to Japanese people,
46:03but does it really go well?
46:05I'm going to make
46:07a yogurt salad.
46:09Yogurt is recommended
46:11because it is easy to combine
46:13types with low acidity.
46:15The yogurt sauce is completed
46:17just by adding grated garlic
46:19and salt and pepper.
46:23Wrap the fish
46:25and bake it in the oven.
46:29Yogurt salad
46:31that matches the fatty
46:33seasonal fish.
46:35What kind of taste will it be?
46:37What kind of taste will it be?
46:39What?
46:40I think it's okay to fry it now.
46:42I think it's okay to fry it now.
46:44The sardines are really soft.
46:46It's easy to make.
46:48What is a soft fried sardine?
46:50What is a soft fried sardine?
46:52Let's eat.
46:54It's a special autumn harvest.
46:56Let's eat.
46:58It's delicious.
47:00It's the best fried rice with only fish
47:02in Seijin's family.
47:04Let's eat.
47:10The world's fish cuisine
47:12is proposed by Professor.
47:14Yogurt salad
47:16that matches the fatty
47:18seasonal fish.
47:20What kind of taste will it be?
47:26It's fashionable.
47:28It's like a shop.
47:30The crispy texture of cucumber and paprika
47:32and the fatty sardines
47:34with yogurt sauce.
47:36Enjoy the refreshing taste.
47:38Dip it in yogurt.
47:40Dip it?
47:42I'll try it.
47:44It looks delicious.
47:46I can't imagine.
47:48You dip it in yogurt.
47:56It's like
47:58French...
48:00French dressing?
48:02It's like French dressing.
48:06It's delicious.
48:08You shrunk French dressing.
48:12You shrunk it.
48:14I shrunk it.
48:16I'll stop.
48:22It's not too sweet.
48:24It's more like dressing.
48:26I see.
48:28It's delicious.
48:30The sourness of yogurt
48:32goes well with the sourness of fish.
48:34It's delicious.
48:36It's like a whirlwind.
48:38When you grill it,
48:40the inside becomes fluffy
48:42and you can enjoy the texture of fish.
48:44It's like
48:46an extension of nature.
48:48It's like an extension of taste.
48:52What are you saying?
48:54What are you saying?
48:56I don't get it.
48:58I don't get it.
49:02Tomizawa-san and I were looking at each other.
49:04I was wondering where Tomizawa-san was looking at.
49:06I'm not looking at you.
49:08I'm thinking about half of it.
49:10I don't know what to do.
49:12I don't think it's a joke.
49:14I don't think it's a joke.
49:16I'm just saying silly comments.
49:18A new way of eating
49:20to make use of the extension of fish
49:22Here is the last one.
49:24If you want to make use of the extension of fish,
49:26please use the deep-fried corn.
49:28What?
49:30Deep-fried corn?
49:32Let me tell you something.
49:34Wow.
49:36The fish
49:38has a soft texture
49:40and a fluffy texture.
49:42That's right.
49:44If you use corn meal,
49:46the surface becomes crispier
49:48and the crispiness
49:50is the best.
49:52I see.
49:54Is corn meal sold in Japan?
49:56It's usually sold
49:58in foreign restaurants.
50:00I see.
50:02Deep-fried corn
50:04by Wayu-kun
50:06was a great idea
50:08to make deep-fried sardines.
50:10The point is
50:12to make the sardines more fluffy.
50:14I'm going to pour the marinade
50:16into the bat.
50:18This is olive oil.
50:22The marinade is done.
50:24Marinate the fish
50:26to remove the fishy smell
50:28and soften the meat.
50:30Marinate?
50:32Marinate for 10 minutes.
50:36When the marinade
50:38is absorbed into the sardines,
50:40finally,
50:42put the corn meal
50:44on both sides of the sardines.
50:48It takes less time than deep-frying.
50:50I see.
50:52Just put the corn meal on the sardines.
50:58He's good at it.
51:02It looks delicious.
51:06Deep-fried corn
51:08by Wayu-kun
51:10has a soft texture
51:12and a fluffy texture.
51:14Ta-da!
51:16It looks delicious.
51:18I see.
51:20It looks beautiful.
51:22The outside is crispy
51:24and the inside is fluffy.
51:26Enjoy the difference.
51:28I see.
51:30It's really crispy.
51:32Let's eat.
51:36I can hear the crispy sound.
51:38It's very crispy.
51:42The flour is heavy.
51:44It's not heavy.
51:46It's light and fluffy.
51:48It's really fluffy.
51:50The sardines are really fluffy.
51:52I can feel the texture of the sardines.
51:54It's delicious.
51:58I'm glad.
52:00Can I deep-fry it?
52:02Yes, you can.
52:04It's light.
52:06It looks like it'll fly away.
52:08Just deep-fry it.
52:10But
52:12I haven't eaten it yet.
52:14When I heard the texture,
52:16I was shocked.
52:18Let's have a conversation.
52:22Stop joking.
52:24Mom.
52:26Mom.
52:28I can't have a conversation with my son.
52:30He's always like this at home.
52:32Let's have a conversation.
52:36Mom, please give me one.
52:38Just a little.
52:40Just now,
52:42I made a joke for the first time.
52:46I forgot about it.
52:50I was overwhelmed by the atmosphere.
52:54It wasn't a joke.
52:58It wasn't a long joke.
53:00I remembered.
53:02Mom.
53:04Go ahead.
53:06I was overwhelmed by the atmosphere.
53:08It was a short time.
53:10Thank you very much.
53:12I understand.
53:18Next week,
53:20Akase will have a Japanese special.
53:24It's big.
53:26It's floating.
53:28Can I do this?
53:30This?
53:32That's right.
53:3428,000 people will be there.
53:36You can be Akase, too.
53:38It's a popular attraction
53:40where you can run around
53:42as if you were a cow.
53:44It will be held in Wakabatai, Tokyo this fall.
53:46The latest episode of Akase
53:48will be available for free
53:50on TVer and Abe.
53:52You can watch the past episodes
53:54on TVer.