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00:00This time, it's a battle between the taste of autumn, and the salt-grilled mackerel!
00:05It looks delicious!
00:07It's beautiful!
00:09Now, the taste of the fairy!
00:11The secret to making the mackerel more delicious is revealed!
00:14What are you doing?
00:16I'm putting it on the mackerel.
00:18No way!
00:20The face is a little off.
00:31Hello!
00:34Nice to meet you.
00:36Nice to meet you.
00:38It's autumn.
00:40It's already November.
00:42What are you guys doing?
00:44Kusanagi's denim boom is all over the country.
00:47That's good!
00:49It's in Harajuku, Tokyo.
00:51It's being released.
00:53I'm going to show off my super vintage to everyone.
00:56That's good.
00:58I thought you were going to do that.
01:01I've liked it for 30 years.
01:04Do you remember the first one?
01:06I bought jeans in the 1960s.
01:10I wanted that.
01:12It was 150,000 yen at the time.
01:14150,000 yen at the age of 18.
01:16But you still keep it.
01:19It's interesting.
01:21But Japan is a date boom.
01:24Is that so?
01:26Japanese people are delicate.
01:29They don't know the details even the Americans who make them don't know.
01:34I see.
01:36I didn't know that.
01:38On the contrary, the Japanese people noticed it.
01:42You can see the value.
01:44It's amazing.
01:46It's amazing to be Japanese.
01:48It's amazing to see the details.
01:50It's amazing to see the details.
01:54All Japanese people have found it.
01:57There are still people who don't know anything.
02:00I think so.
02:02Until recently, it was found in a warehouse in the United States.
02:08It's still there.
02:10It was buried in the wall and reinforced.
02:15If you break the wall, the jeans come out.
02:19The jeans cost tens of millions of yen.
02:23Is it because the jeans are strong?
02:26I think it's because the jeans are worn out.
02:30I think it's because the jeans are worn out.
02:34I think it's because the jeans are worn out.
02:39It's interesting, isn't it?
02:41I'm getting excited.
02:43I want to go out.
02:45You want to go out?
02:47It looks fun.
02:49It's a wonderful story.
02:51What are you doing today?
02:53This is the taste of autumn.
02:55This is the taste of autumn.
02:57This is the taste of autumn.
02:59It's simple.
03:01It's difficult.
03:03It's difficult.
03:05It's expensive compared to the past.
03:07It's expensive.
03:09It's expensive.
03:11It's expensive.
03:14I like salted salmon which symbolizes the seasons of autumn.
03:18It takes a long time.
03:22The salmon skin is burned and burnt.
03:24The fish is burnt andune.
03:27The fish is burnt andune.
03:32Salmon looks beautiful.
03:36Salmon looks beautiful.
03:37I found a way to make it even tastier!
03:47First, let's meet this person.
03:50Good morning.
03:53I'm Usakame.
03:55Usakame-san?
03:56Can I come in?
03:57No, no, no.
03:58This is Tokyo.
03:59This year, Usakame's first challenge is to marry an actress and move to Tokyo.
04:07What's the theme?
04:09Grilled fish.
04:10Grilled fish!
04:12At home, I was not allowed to eat grilled fish.
04:17With you.
04:18It's a new religion.
04:21And it's Asanma.
04:23It's like a representative of smoke.
04:27Who is Usagi?
04:29Hello.
04:30I'm Usagi Tokame.
04:31Nice to meet you.
04:33Usakame's first appearance is Asahi Nao-chan.
04:37I'm a member of Sanma.
04:40I rarely meet fish.
04:44First, I want you to grill it.
04:47I see.
04:48Why don't you grill it?
04:49It's my first time to ask you to grill it.
04:53Let's check it out.
04:56It's my first time to grill it.
04:59Was it this long?
05:05I don't like it.
05:06Nao-chan has never touched raw fish.
05:10First, wash the surface of the fish with water and drain the water.
05:13Then, put salt on it.
05:17I don't know.
05:19Is it right?
05:20Is it right?
05:21It smelled fishy.
05:22I think so.
05:24It's here.
05:25I'll grill it.
05:27I have it at home, but I've never used it.
05:30Like this?
05:32How long should I grill it?
05:35About 15 minutes?
05:37Should I press the fish button?
05:41Press the button.
05:43She will grill it for 14 minutes using the grill function.
05:48Half of the time has passed.
05:51It looks great.
05:52Does it need 14 minutes?
05:55It looks great.
05:56What should I do?
05:59I don't need to flip it over.
06:01It's well-grilled.
06:02I'll grill it on both sides.
06:04Both sides?
06:06You're right.
06:09I'll take it out.
06:11It took 7 minutes.
06:13She changed her mind.
06:15How does it taste?
06:17I'll try it.
06:26I should have grilled it a little more.
06:28The skin is a little slimy.
06:33And the organs are a little fishy.
06:38I'll leave it to you, teacher.
06:42Now, it's time for the rabbit course.
06:44Hello.
06:46It's been a long time.
06:49It's been a long time.
06:50HANA-ICHI?
06:52Yes.
06:53Did you shoot twice?
06:55Yes.
06:56And a lot of things.
06:58A lot of things?
06:59It doesn't matter.
07:00It's a strange feeling.
07:03HANA-ICHI's owner, Yoshikatsu Kawashima, is a very popular restaurant in Omiya City.
07:10He recently appeared on a TV program.
07:13He appeared twice with Nao Asaki.
07:17This time, I'll grill it on charcoal.
07:22Teacher, you're exaggerating.
07:24I'll grill it at home.
07:26Leave it to me.
07:27Leave it to me.
07:28And it's easy to clean up.
07:30It's easy to clean the grill.
07:34In general, when you grill salmon or grilled fish, it's called oil smoke.
07:38There is oil that sticks to the ventilation fan or grill.
07:41It's hard to clean that.
07:43I have an image of a grill.
07:45I'll get rid of that, too.
07:47Can you do that?
07:53A week before returning the time, the special training of turtle HENDERSON KOYASU begins.
07:59As you can see, there is a grill.
08:03It's beautiful, isn't it?
08:05I haven't used it.
08:07First of all, I'll grill it on my own.
08:10I thought it would be okay to just put it in.
08:14I wonder if I should wash it once.
08:17I think it's okay as it is.
08:19I wonder if I should lay it down.
08:21No, no, it's okay.
08:23What should I do?
08:24How many minutes should I grill it?
08:26Since he has never used a grill, he searched for the manufacturer's website.
08:31It takes 23 minutes per week to grill a turtle.
08:38It's really good.
08:40I want to turn it over again.
08:4423 minutes have passed since he turned it over several times.
08:47It's coming out a lot.
08:51Wow, it's crispy.
08:53It's no longer moist.
08:55It's a mess.
08:58Since he turned it over several times, the surface is crumpled.
09:02And the meat is gone.
09:05It's all black.
09:07All the warm belly fat is gone.
09:10It's all gone.
09:13I'll try it.
09:18It's bitter.
09:19It's not juicy at all.
09:23I don't need to prepare for tomorrow.
09:26The secret to making the skin crispy is salt.
09:30Sprinkle salt all over the turtle from about 20 cm above.
09:36And if you rub it with your hands, the smell will disappear and the skin will be crispy.
09:44When I opened it for the first time, I turned it over several times.
09:48The grill is half grilled on the top and half grilled on the bottom.
09:52I don't need to turn it over.
09:56If the back side is not grilled, it's the worst.
10:00I'll turn it over.
10:06It looks delicious.
10:10It's grilled.
10:12It's better not to turn it over.
10:16It's crispy thanks to the salt.
10:20The meat is not crumpled because I didn't touch it on the way.
10:23I don't feel the elasticity or volume of the meat.
10:28I don't feel the moisture.
10:30It's not crumpled.
10:34It's a little dry.
10:39It's a battle to see how close I can get to being a professional.
10:45I'll turn it over.
10:50It's very good.
10:52I turned it over several times to win.
10:58I turned it over several times.
11:00I want to turn it over again.
11:02The grill is not thinner than when it was grilled.
11:06I can't see it at all.
11:10I think it's really good.
11:13It's grilled.
11:15It's a professional taste.
11:23It's salty.
11:27It's not good.
11:29It's raw.
11:31It's a good grilled color, but it's half raw inside.
11:35It's difficult to control the firepower.
11:39I think it's delicious if you can control the firepower.
11:42I can't control the firepower.
11:45Can I do this outside?
11:49The battle is inside.
11:51I can't do that.
11:53Do you want me to swim?
11:56What?
11:58Day 3
12:01I looked it up.
12:03There is a theory that it is better to bake it in a frying pan.
12:09The advantage of a frying pan is that you can adjust the firepower.
12:13And it's easier to clean up.
12:17I cut this in half.
12:21I cut it diagonally in the middle.
12:27Add salt.
12:29Add salad oil and bake over medium heat.
12:38Bake for 8 minutes.
12:40Turn over and bake for 8 minutes.
12:43I eat this with grated daikon radish.
12:47It looks delicious.
12:51I think it's delicious.
12:56It's done.
12:58It looks delicious.
13:01It's hot.
13:05I eat this.
13:10The meat is baked.
13:13However, I feel that the amount of cotton has decreased.
13:19I think it's because I cut it in half.
13:24I'm not satisfied with the fact that I cut it in half.
13:30I want to bake it in one piece and look for a beautiful state.
13:38This is good.
13:41Daikon radish is delicious.
13:43It's delicious.
13:45It's hard to bake.
13:48On the fourth day, I return to the starting point.
13:51When I was baking on the grill, I was baking on the auto mode.
13:57There is a button called Maruyaki.
13:59I relied on it to bake.
14:01It takes 23 minutes.
14:03I baked it over medium heat.
14:05As a result, the meat was thin.
14:08This time, I checked various things.
14:10It seems that 10 minutes on high heat is just right.
14:13I will measure it manually.
14:17I found a new method of preparation.
14:23Preparation to remove scum.
14:25Add 1 tablespoon of salt to 500cc of water.
14:29Add 1 teaspoon of potato starch.
14:31Wash the surface of the daikon radish gently.
14:36This is beautiful.
14:39This is good.
14:41The salt preparation is important.
14:43There is one more point after adding salt.
14:47It seems that it is better to leave it for a while.
14:51I leave it for a while and let it blend in.
14:54Before baking the fish, I check the inside of the grill.
14:59By baking at a high temperature, the outside of the fish is quickly baked.
15:03The taste of the fish is sealed.
15:06Before baking the fish, apply cooking oil to the net and kitchen paper.
15:11This prevents the fish from sticking to the net.
15:16I bake this as well.
15:18This is a double-sided grill, so I bake it for 10 minutes on high heat.
15:23The fish is baked.
15:25This is very good.
15:28This is very good.
15:31This is not raw.
15:33This is good.
15:35This is delicious.
15:36The inside of the fish is also crispy.
15:41This is very juicy.
15:44This is the fifth day of cooking.
15:48This is the fifth day of cooking.
15:50This is the same as yesterday.
15:52I make a cut in the fish.
15:57There are three reasons for making a cut.
15:59This is to improve the cooking process.
16:01This is to improve the appearance of the fish.
16:03This is to make it easier to eat the skin of the fish with chopsticks.
16:11I found another tip when baking fish.
16:15If you bake only one fish, put it on the edge of the net.
16:19This depends on the type of fish.
16:21Many grills have a strong firepower on the edge.
16:26If you bake only one fish, it is best to bake it quickly on the edge of the net.
16:32I bake this.
16:39This is good.
16:40This is well baked.
16:42This is good.
16:45This is very good.
16:47The skin of the fish sticks to the fish.
16:50The belly of the fish is also well cooked.
16:58This is the best part of the fish.
16:59This is the best part of the fish.
17:02This is very good.
17:04This is very good.
17:07This is very good.
17:08I think this fish is almost ready to eat.
17:14But I can't wait to eat this.
17:17This fish's hair is too smelly.
17:19That's right.
17:20His wife will be angry at him.
17:23Does this fish suck the smell of the fish?
17:25No.
17:26Did you smell it?
17:27No.
17:28I searched on the Internet.
17:30This fish sucks the smell of green tea.
17:33If you put this fish in a place with a strong smell, it will absorb the smell.
17:38This is very good.
17:40I didn't expect this fish to eat all the fish.
17:45The sixth day.
17:46He is studying how to cook fish.
17:50This is a fish.
17:53This fish has a small face and a thick body.
17:56This fish has a small head and a big body.
17:59This fish has a big head and a big body.
18:02This fish has a big head and a big body.
18:05Is there a fish with a small head and a big body in this?
18:08I've never seen a fish with a small head and a big body.
18:10This fish has a very big head and a big body.
18:14This fish is easy to understand.
18:17This fish has a small head and a big body.
18:20This fish has a small head and a big body.
18:22This fish is definitely delicious.
18:24I will challenge this fish.
18:27The seventh day.
18:28He is going to cook this fish.
18:30He is cooking this fish.
18:32This is the seventh day.
18:33I will cook this fish.
18:38I'm used to cooking this fish.
18:41I found a great information.
18:45I will tell you what is written on the fish's head.
18:47This is how to cook this fish.
18:50This is the secret to making this fish more delicious.
18:56In this way, this fish is upgraded.
18:59This is delicious.
19:01This fish is cooked very well.
19:06This fish has a very good color.
19:11This is delicious.
19:14This is good.
19:16I remove the bones of this fish.
19:22This feels good.
19:26This is a miracle.
19:28Everyone should cook this fish.
19:33I won this game.
19:36I'm confident in this game.
19:40In the next game, they will show off their techniques.
19:46The game starts.
19:47NAO ASAKI will teach the professional how to cook this fish.
19:53What is your specialty?
19:54I am a professional cook.
19:55Are you sure?
19:57Are you sure?
19:59You must be lying.
20:00I'm telling the truth.
20:02You are the best.
20:04I have never heard that you are a professional cook.
20:07I am a professional cook.
20:08How many years have you been a professional cook?
20:11I will teach you how to choose this fish.
20:15This fish has a good freshness.
20:17NAO is close to me.
20:20This is good.
20:21When you buy this fish at the supermarket, you can't hold it like this.
20:23This fish has a good freshness.
20:26This fish is not good.
20:29This fish has a strange texture.
20:31This is true.
20:34First of all, preparation is important.
20:37I remove the fish scales with a kitchen knife.
20:42I wash this fish with water.
20:44I soak this fish in water with kitchen paper.
20:49It's difficult to cook this fish.
20:51Let's make it easy.
20:52I will do my best.
20:54Please leave it to me.
20:56I cut this fish into two pieces.
21:00I turn this fish over and cut it into four pieces.
21:01I cut this fish diagonally.
21:03This fish is different from the other fish.
21:06I cut this fish in the middle.
21:12It's okay.
21:14Please cut this fish into three pieces.
21:18I cut this fish into two pieces.
21:21I haven't heard that.
21:23Please tell me.
21:24I haven't told you yet.
21:27Please tell me.
21:28Do you cut this fish into two pieces?
21:31I cut this fish into two pieces.
21:32Is that so?
21:35This fish is perfect.
21:37If you cut this fish into two pieces, cut it diagonally from the anus.
21:44I cut this fish into two pieces.
21:47Next, I prepare sake.
21:50I add salt to this fish.
21:51I coat this fish with salt.
21:55I make this fish crispy.
22:00I soak this fish in water with kitchen paper.
22:03It's okay.
22:06What is the most important point of this dish?
22:09This is salad oil.
22:10Is this salad oil?
22:12I fry this fish.
22:15I make this fish smell like charcoal.
22:17What does that mean?
22:18I'm looking forward to working with you.
22:19Who is he?
22:20What is he doing?
22:21I use this oil.
22:23That's great.
22:25I make this fish smell like charcoal.
22:28I fry this fish.
22:30I fry this fish.
22:31Let's do it.
22:33The details will be revealed later.
22:36Next is the technique of shaking salt before cooking.
22:41I shake salt like this.
22:43I don't shake salt this time.
22:45I put 5g of salt in my hand.
22:48I shake salt like this.
22:51I hit the salt like this.
22:56The salt will overlap in the same place, so it will be rough.
22:59I shake salt like this.
23:02I shake salt like this.
23:03The salt will overlap in the same place, so it will be rough.
23:05The salt is left.
23:07Please leave it to me.
23:10I make make-up here.
23:12The salt sticks to the tail of the fish.
23:15I rub the salt on my hand.
23:19I rub the salt on my hand.
23:21When the fish is grilled, the tail of the fish becomes white.
23:23I rub the salt on my head.
23:25I rub the salt on my head lightly.
23:28I turn the fish over and rub the salt on my head.
23:31Please leave it to me.
23:33Please leave it to me.
23:35I'm sorry.
23:37I did it as usual.
23:39It's okay.
23:41I've done it about 8 times.
23:43Please leave it to me.
23:45Please leave it to me.
23:47This is the teacher's specialty.
23:49Please leave it to me.
23:51I don't use a grill today.
23:54I think you should definitely use it.
23:56Let's use a frying pan.
23:57Let's use a frying pan.
23:59The teacher uses a frying pan.
24:01I cut the fish into half.
24:03I cut the fish into half.
24:05I cut the fish into half.
24:07I cut the fish into half.
24:09I cut the fish into half.
24:11Please use medium low heat.
24:13Medium low heat?
24:15I grill the fish for 5 minutes on the back and 5 minutes on the front.
24:17I understand.
24:19I'm done.
24:21Please fold the fish.
24:23I see.
24:24I see.
24:26I wrap the fish and steam it.
24:28I see.
24:30After 5 minutes,
24:32slide the fish to the plate and turn it over.
24:35It's beautiful.
24:37I'm going to use a frying pan again.
24:39This is a small frying pan for single people.
24:41This is a small frying pan for single people.
24:43I wrap the fish for 5 minutes on the back and 5 minutes on the front.
24:45I wrap the fish for 5 minutes on the back and 5 minutes on the front.
24:47I see.
24:49It's completely different.
24:51The skin is also crispy.
24:55The skin is also crispy.
24:57This is too delicious.
24:59This is very delicious.
25:01I won.
25:03Yes.
25:05I'm sure.
25:07They practice half-and-half in the remaining time.
25:09They practice half-and-half in the remaining time.
25:11And...
25:13The winner is...
25:15I'm done.
25:17Are you kidding me?
25:19Good morning.
25:21Good morning.
25:22I'm Kame.
25:24I'm Nao Asagi.
25:26I'm not going to lose to you.
25:28I'm not going to lose to you.
25:30Look at me.
25:32I have the strongest weapon.
25:34I'm getting closer to you.
25:36I'm getting closer to you.
25:37I'm getting closer to you.
25:42It's deep.
25:44She cut the fish into two pieces.
25:46She said she would use a frying pan.
25:48She said she would use a frying pan.
25:49She cut the fish into two pieces.
25:51She is in charge of backgroud.
25:53She is in charge of backgroud.
25:55My chef is in charge.
25:57She does not have to cheat.
25:59They are different by each other.
26:01I'm sure Goya's fish is stinky.
26:04I'm sure Goya's fish is stinky.
26:08I'm sure Goya's fish is stinky.
26:10Leant a good technique of your chef.
26:12At the end, Koya took the fish bone cleanly.
26:14At the end, Koya took the fish bone cleanly.
26:16Now, I'm feeling good.
26:17It's nice to see just one fish, isn't it?
26:21It looks like Koyasu-kun's fish is a little...
26:25I know. It looks like he ate a fish.
26:28It's fluffy.
26:29What sauce do you put on it?
26:31Daikon radish.
26:32Daikon radish is delicious.
26:33What else?
26:34What about the red stick?
26:36What's a red stick?
26:38Ginger?
26:39Ginger?
26:40Hajikami.
26:41Hajikami?
26:43No one knows.
26:44It's hajikami.
26:45It's not red. It's white and red.
26:48It's like ginger.
26:49It's white and red.
26:50It's hajikami.
26:52What are you laughing at?
26:54I asked you to teach me.
26:55Do it properly.
26:57Who do you think will win?
26:59Koyasu-kun is doing his best.
27:00That's right.
27:01I want to cheer for Koyasu-kun.
27:04The teacher and Nao-chan's interaction is funny.
27:08It's disgusting.
27:10I think it's the teacher.
27:12Nao-chan is doing it normally.
27:14Nao-chan, it's okay.
27:18Nao-chan is moving away little by little.
27:24It's Nao-chan's first time.
27:26It's a happy confrontation.
27:28But if you find a good way, you can do it.
27:31I think Koyasu-kun will be in charge of the studio.
27:35Nao-chan, do your best.
27:37This is the final round.
27:39Please.
27:40I want to eat grilled saury.
27:46I was taught by the strongest teacher.
27:49The teacher taught me seriously.
27:54I want to win so that the teacher will be happy.
27:58This is not an area that can be reached in an hour.
28:01This is a two-year-old house.
28:04It's been half a year since I moved in.
28:07I smell saury all the time.
28:10I have to win.
28:12How will the battle end?
28:15It's a must-see for the two of them.
28:18I can't believe it.
28:23Please choose a saury.
28:28It's fast.
28:31Wait a minute.
28:33I choose this.
28:36I want this.
28:38What does it look like?
28:40It's a little macho.
28:42I'm sorry.
28:44The mouth is yellow.
28:47I've been through that stage.
28:50Are you naked?
28:52Why is your mouth yellow?
28:54Start cooking.
28:57Koyasu-kun started to use a knife.
29:01Do you use a knife?
29:03I put a knife on both sides.
29:07You put a knife diagonally.
29:09I did it two days ago.
29:11What is it?
29:13I always use a knife.
29:15I've been using it for a week, so I want to use a knife.
29:19Please.
29:22Wash the saury with water mixed with salt and potato starch.
29:26Remove the smell.
29:28How do you remove the smell?
29:30Add sake.
29:32Have you already cut the saury?
29:34I cut it in half.
29:36You haven't cut it yet?
29:39I cut it three days ago.
29:41When the saury comes out of the store, it's not cut in half.
29:45That's right.
29:47It's a confrontation, but let's have fun.
29:51Wipe off the remaining water and blood from the saury.
29:55This is important.
29:58Add salt.
30:04This is important.
30:08What is this?
30:09We can't get along.
30:11You look like a craftsman.
30:14I'll put on makeup.
30:16I put on makeup.
30:18Please leave the rest to me.
30:21You can draw well.
30:25Show off the skills you have learned.
30:28And put on tatami mats.
30:31Please give me charcoal.
30:33What did you do?
30:39What?
30:40I prepared a piece of charcoal.
30:43I heated it until it turned red.
30:46I put this in the oil.
30:50What are you doing?
30:53Doesn't it smell good?
30:55It smells good.
30:57I put this on the saury.
30:59What?
31:01That's ridiculous.
31:03This is charcoal oil.
31:07It's a technique that chefs often use.
31:10When the oil cools down, remove the impurities.
31:13And put it on the saury.
31:16I have information.
31:19What is it?
31:20This is a frying pan.
31:22Do you use a frying pan?
31:24Put the one with charcoal oil on the bottom.
31:26Use a cooking paper to steam it.
31:30It is also important to remove the drip.
31:35I put a kitchen knife in it.
31:39This is a technique that he learned.
31:46What is this?
31:48This is a cooking paper.
31:50I've never seen this before.
31:52Do you put a lot of cooking paper in it?
31:54I put one cooking paper in it.
31:56This is a technique to remove the impurities.
32:02Put the saury on the edge of the grill.
32:06It takes 10 minutes to cook the saury on the edge.
32:10You look like a chef.
32:14You look like a chef.
32:17This is amazing.
32:18This is 5 million points.
32:20This is the finished product.
32:22This is a grilled saury made with the pressure of the chef.
32:26Thank you for the meal.
32:27This is a saury wrapped in charcoal.
32:30This is beautiful.
32:31This is carefully processed.
32:33This is a dish that removes the bitterness and deepens the umami.
32:37This is beautiful.
32:39This is perfect.
32:44This looks delicious.
32:45This is a grilled saury made with the pressure of the chef.
32:53This is beautiful.
32:55This is a grilled saury made with the pressure of the chef.
32:59This is a grilled saury made with the pressure of the chef.
33:03There are 5 people who like grilled fish.
33:08What do you like?
33:09I like grilled fish very much.
33:13Is that so?
33:14I like grilled fish very much.
33:16I will judge which of the two dishes is delicious.
33:22Both dishes look delicious.
33:23I will judge which of the two dishes is delicious.
33:27This is beautiful.
33:32This is delicious.
33:34This is a happy video.
33:36This is a happy video.
33:40She said she liked grilled fish very much.
33:43I understood that.
33:46This is a beautifully removed fish bone.
33:50This is also the criteria for judging.
33:54This is a grilled saury made with the pressure of the chef.
33:59This is a grilled saury made with the pressure of the chef.
34:04I like grilled saury very much.
34:07Is this your first time eating grilled saury?
34:08Yes.
34:09This is cool.
34:11Is this your hobby?
34:13I feel like I'm watching an idol live.
34:16This is a grilled saury made with the pressure of the chef.
34:22This is a grilled saury made with the pressure of the chef.
34:30This is a different taste from grilled saury.
34:35Thank you very much.
34:39Which of the two dishes is delicious?
34:41Which of the two dishes is delicious?
34:47Which of the two dishes is delicious?
34:56Please.
35:01B, B, B, A, A.
35:05Asahi wins.
35:08This is amazing.
35:11I lost.
35:15The teacher was the happiest.
35:19Please give the teacher to me.
35:22The winner of the grilled saury competition is NAO Asahi.
35:29I thought I would get a penalty if I lost.
35:35I was happy to see you eat with such a smile.
35:40I understand.
35:41I didn't expect you to be so happy.
35:46This is a good match.
35:49This is amazing.
35:51Is it possible that the grilled saury made with the pressure of the chef is different from the grilled saury made with the pressure of the chef?
35:55Is it charcoal?
35:57That is also possible.
35:59I said that green onion oil is important.
36:02I think oil is very important.
36:04I put oil on the grilled saury.
36:07That is the skill of the teacher.
36:09I want them to compete with each other.
36:12I think it's a good match.
36:14The teacher said it was a restaurant, so I thought he could cook various dishes.
36:21NAO's teacher is that teacher.
36:23It's a sexy kitchen.
36:25It's a sexy kitchen.
36:27Is that okay?
36:29That's okay.
36:31Let's make grilled saury with the method of the rabbit I bought.
36:35Let's do it.
36:37Use a frying pan.
36:39Isn't that difficult?
36:41It's difficult.
36:43First, the yellow part of the beak should stand out.
36:50I didn't look at the mouth.
36:52This is not yellow.
36:55This is yellow.
36:57Is it the best if the yellow part stands out?
37:00This is amazing.
37:02Let's see if it's yellow.
37:06This is a little soft.
37:08First, remove the scales.
37:14This is a good saury.
37:16I understand this.
37:18From here, cut diagonally from the anus to the anus.
37:23Is this the anus?
37:26This is definitely the anus.
37:28I cut it appropriately.
37:30How about this?
37:32Isn't that a little too much?
37:37Look at this.
37:39It's okay to cut it appropriately.
37:41Is this okay?
37:43I don't know.
37:45Put 2 tablespoons of salt in a bowl.
37:47Wash the saury with 2 pinches of salt.
37:54It is important to wash the saury with salt.
37:58If you put too much salt, it will be salty.
38:01Put 3 tablespoons of salt in a bowl.
38:03If there is salt left, put it on the head and tail.
38:11Next is important.
38:13Put the saury oil on the saury.
38:22Cook for 5 minutes over medium heat.
38:24Don't touch the saury for 5 minutes.
38:27Is this okay?
38:29This is amazing.
38:32I can't smell the saury.
38:35You can do this at home.
38:37If you cook this on a grill, you can get a lot of oil.
38:40And the lid is closed, so the oil won't fly.
38:44This will make the saury soft.
38:46Is this cooked?
38:48How about this?
38:50This is good.
38:52You can turn this over.
38:55This is good.
38:58This is very good.
39:01This is cooked, but I can't smell the saury.
39:04I have no choice but to cook this.
39:08This is like cooking paper.
39:11This will not fail.
39:145, 4, 3, 2, 1.
39:19This is good.
39:21How is this?
39:23This is good.
39:25This is cooked well.
39:27This oil looks delicious.
39:29This is good.
39:31Please open the saury.
39:34How is this?
39:36This is cooked well.
39:39The reason why the paper is not black is because the fire is too strong.
39:44The saury looks delicious, but the fire is too strong.
39:50This is true.
39:52This is a burnt saury.
39:54I think this is better.
39:56But I don't know.
39:59I don't know.
40:01Mothers will do this.
40:04I don't know.
40:07This looks delicious.
40:10The face of the saury has come off.
40:15The face of the saury has come off.
40:18The face of the saury has come off.
40:21This is a real meal.
40:24Which one do you want to eat?
40:27Either is fine.
40:29This is a grilled saury.
40:31The meat is soft.
40:33I eat this.
40:35Look at this.
40:36I can feel the softness of the meat from the side.
40:40I can feel the thickness of the meat.
40:42I eat this.
40:47How is this?
40:49This is delicious.
40:52This is well seasoned.
40:54This is delicious.
40:57Everyone.
40:58I'm cooking rice, what should I do?
41:01I want rice.
41:03The saury and rice are delicious.
41:05I should have cooked it a little longer.
41:07Should I have cooked it a little longer?
41:09I want to eat more.
41:12That's right.
41:16Are you done eating?
41:18Please put it in.
41:21This rice is very delicious.
41:24This rice is very delicious.
41:26You are a genius.
41:30I'm scared.
41:32What does that mean?
41:36This is very delicious.
41:39What is this?
41:41This is grilled saury.
41:44This is not grilled saury.
41:46This is a grilled saury.
41:48This is the best.
41:50This is grilled saury.
41:52This is a grilled saury.
41:56This is a grilled saury.
41:59Is this okay?
42:00This is good.
42:02This is good.
42:04Can I eat this first?
42:10This is more delicious.
42:14My teacher sold this to me.
42:18There is only one grilled saury.
42:25This is the best.
42:29Look at this.
42:31This is very beautiful.
42:33This is all boneless.
42:35You are showing me the meat.
42:37This is not a bone.
42:39This is the meat.
42:41KOYASU-KUN gave me a good idea.
42:43That's right.
42:44You don't have to do it one way.
42:51You can do it the other way.
42:53That's right.
42:54This is delicious.
42:55This is delicious.
42:57This is a grilled saury.
42:58I concentrate on eating fish.
43:00One grilled saury is easy to remove the bones.
43:04I see.
43:05One grilled saury is a great deal.
43:08Thank you for your hard work.
43:10I can also remove the bones.
43:12Is that true?
43:13I can eat the bones of a weak fish.
43:16I can eat the bones of a weak fish and the bones of a strong fish.
43:20You are brave.
43:21I'm mentally strong.
43:24This is really delicious.
43:26I'm sorry.
43:27We are busy eating.
43:30That's all for this week.
43:34That's all for this week.
43:35There are many delicious foods in autumn.
43:37Please eat various foods and have a good time.
43:40OK.
43:41Have a good autumn.
43:42Bye bye.
43:44Bye bye.
43:45This is delicious.
43:47Thank you for the meal.
43:49This is the end of the meal.
43:53I'm full.
43:55Thank you for the meal.
43:58Fish is delicious.
43:59Fish and rice are delicious.
44:01This is the best.
44:03You should eat this.
44:04This is the beautiful meat I showed you earlier.
44:10If you want to see the view again, please come to VIVA.
44:15This is the most northern inn.
44:17I can see Hokkaido.
44:19Next time, we will challenge a special inn in Hokkaido, Tohoku.
44:22You can eat anything you want.
44:23You can also eat sushi.
44:24You can drink alcohol.
44:27This is very cheap.