有吉ゼミ グルメすぎる相撲部屋!九州で絶品クエ料理andライバル部屋とちゃんこ対決
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#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
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TVTranscript
00:00Ariosemi, Kaikou!
00:30They are in charge of the kitchen.
00:33He studies the taste of famous restaurants and trains his cooking skills.
00:36His name is Chiyo Ohme, and he has been a chef for 6 years.
00:41He deep-fries his fried chicken with his bare hands.
00:43He is Chiyo Raiza, the head chef.
00:47They are very particular about their work.
00:49When it comes to local places, they show off their skills.
00:51On their July trip to Nagoya,
00:54he boils 4.5 kg of pasta.
01:01If you leave it for a while, it will become chewy.
01:04He uses 10 kg of chewy pasta.
01:08This is ang-kake spaghetti.
01:11This is white corn.
01:13The sauce is spicy, so I think the corn will make it milder and more delicious.
01:18The sweet taste of white corn and the spicy sauce go well together.
01:22This is Nagoya's famous ang-kake spaghetti, 15 kg.
01:26Chiyo Ohme, the head chef, is very particular about his dish.
01:29He is making a delicious Nagoya dish.
01:33It's delicious.
01:35Among the local places,
01:37there is a place that tourists are particularly looking forward to.
01:41It's the place where the training begins.
01:45This time, they will go to Kyushu, Fukuoka, where a large number of local fish are caught.
01:49What is this? It's amazing.
01:51It's amazing.
01:52It's a whale.
01:53It's a whale.
01:54It looks delicious.
01:56Kyushu is the place where Chanko-cho is the most popular in a year.
02:00It's a special Fukuoka fish dish.
02:03It's a special fish dish. It's good.
02:05Let's go to Chiyo Ohme, who is in Fukuoka.
02:09Is this the dormitory?
02:11That's right. It's a shrine called Torikai Hachimangu.
02:14Is this a shrine?
02:16Torikai Hachimangu, a modern shrine that was just renovated two years ago,
02:21is the dormitory of Kokonoe-beya in Fukuoka.
02:25And there is a building with a long history.
02:28This is the main building.
02:30Is this all?
02:32No, the first floor is a kindergarten.
02:36The second floor is Kokonoe-beya.
02:38It's amazing.
02:39That's why it's full of children.
02:41That's right.
02:42It's interesting.
02:43It's amazing that there is a room on top of a kindergarten.
02:47It's interesting.
02:48The historians say that they live in this dormitory for about a month.
02:54It's cute.
02:58What is this?
02:59It's an ayu that I got as a gift.
03:01Ayu.
03:02Ayu.
03:03It's alive.
03:04It's amazing.
03:06There are more than 50 of them.
03:11What's more?
03:14It's amazing.
03:17It's amazing.
03:19There are three large-sized ayu and ten mackerels.
03:23There is also a 15-kilogram super luxurious sashimi.
03:27It's still in its infancy.
03:29It was amazing when I was in Nagoya.
03:31Kyushu is the best in terms of quantity.
03:34It's also the season when fish is delicious.
03:38In the Nagoya expedition, meat is the main dish.
03:43This is a hamburger steak.
03:44Hamburger steak?
03:45The hamburger steak he got as a gift is 3 kilograms.
03:50The super luxurious meat tofu is 20 kilograms.
03:55This is also a pork loin.
03:58This is a 7-kilogram miso katsuo, a specialty of Nagoya.
04:02This is Chiyo-ome, a super-luxurious meat dish.
04:07On the other hand, in Kyushu, the amount of fish is different.
04:13It's like a goal to use up all the fish.
04:15It's a goal to use up all the fish.
04:19What is Chiyo-ome's fish dish that uses up a lot of fish?
04:27First of all.
04:28I'm cleaning the guts of the fish that I got as a gift.
04:32He is preparing the fish.
04:36He cuts the scales with a knife and removes the guts.
04:40He repeats this 50 times.
04:44Are you tired?
04:45No, it's a small fish.
04:47No matter how many times I do it, it's the same.
04:50He finishes preparing the fish in 25 minutes.
04:54I will arrange the fish.
04:56He arranges the fish.
04:58He puts the fish in a large pot with a diameter of 80 cm.
05:05Is it better to arrange the fish first?
05:06That's right.
05:07It's better to cook the fish as flat as possible.
05:11Then.
05:12Do you add water here?
05:13That's right.
05:14He pours water until the fish is soaked.
05:17Then he seasons the fish.
05:19This is sake.
05:23You are bold.
05:25He adds a lot of sake and mirin.
05:28He adds soy sauce.
05:31Then.
05:32This is sugar.
05:33Sugar is sweet and spicy.
05:36This is KANRONI.
05:39He makes KANRONI with love.
05:42He is particular about sugar.
05:45This is a three-tone sugar.
05:48This is a little burnt sugar.
05:50This has a special effect.
05:51It will be more delicious when you cook it.
05:54This is ginger.
05:56He adds a lot of ginger.
05:59By adding the sweetness and bitterness of the three-tone sugar, the umami of the fish will be enhanced.
06:06He puts the lid on and cooks for an hour.
06:12This is KANRONI with love.
06:13This is 5 kg.
06:15This is 2 kg of sea bream.
06:18This is sashimi.
06:20This looks delicious.
06:21He cuts the head of the fish in 30 seconds.
06:28This is a samurai.
06:31What kind of fish do you cook?
06:34I cook various fish.
06:35I cook sea bream and yellowtail.
06:37I cook red sea bream.
06:39I can cut red sea bream into small pieces.
06:41I was taught that.
06:44He has a lot of knowledge.
06:46He has cooked more than 10,000 fish.
06:50He is a master of fish.
06:56He cuts 2 kg of sea bream into three pieces.
07:05He is particular about the sashimi of sea bream.
07:09I boil the skin of the sea bream.
07:12Do you eat it at a restaurant?
07:14The skin is closed.
07:16The skin has cooled.
07:19He pours hot water on the skin.
07:21I close the skin with water.
07:23The skin cools immediately.
07:25The skin is crunchy and has a delicious texture.
07:29The skin is crunchy and has a delicious texture.
07:33This is a sashimi of a high-level chef.
07:37This is a fish that was processed.
07:41This is a flounder.
07:44This is a flounder.
07:46This is a 65 cm large flounder.
07:49I make sashimi with this.
07:51Do you eat all of this?
07:52Yes.
07:53I eat a whole flounder.
07:55This is too big.
07:57Who do you think will eat this?
07:59This is a sumo wrestler.
08:02This is beautiful.
08:03This is amazing.
08:05This is a high-class fish called a 1.5 kg flounder.
08:08This is a luxurious sashimi of a high-class fish called a 1.5 kg flounder.
08:14This is beautiful.
08:16This is a total of six dishes.
08:20This is a fish that was cooked with a three-tone stove.
08:27This is luxurious.
08:32This is delicious.
08:33This is delicious.
08:35This is delicious.
08:39This is delicious.
08:41The sweet seasoning seems to be good for the body.
08:45This is delicious.
08:47I can't stop eating rice.
08:53A fish is singing in my mouth.
08:58This is delicious.
09:00This is a sashimi of a flounder and a flounder with fat.
09:09This is delicious.
09:10This looks delicious.
09:12This is sushi.
09:13This is sushi.
09:15Are you having fun?
09:16This is good.
09:18Chiyo Shoman from Mongolia.
09:22Where have you been?
09:24I came back early.
09:25Are you having fun?
09:26This is my wife.
09:30Hello.
09:31She is cute.
09:33Hello.
09:35She is cute.
09:36She is always on the phone.
09:39She is on the phone.
09:40She has been away from home for about a month.
09:42That's right.
09:43She doesn't even have half of her day off.
09:46He married his wife six years ago.
09:50He often opens his house during his day off.
09:53So it's normal for him to call his wife on the phone in a rural area.
09:58I haven't been home for a long time.
10:00I feel like my son has grown up.
10:03I see.
10:05I'm always at work.
10:08The next morning.
10:15Rikishi practice hard on this day as well.
10:26And then.
10:34For some reason, the practice ended early.
10:38Where are you going?
10:40I'm going to carry a baby.
10:42You're going to carry a baby?
10:43Yes.
10:44That's right.
10:45On this day, Rikishi carries a baby with lotion on his back.
10:50The baby is healthy.
10:52Rikishi carries a baby with lotion on his back.
10:55I hope the baby will grow up well.
10:59I hope the baby will grow up well.
11:04The number of customers who came to wish for the baby's health is 250.
11:16It's okay to cry.
11:18I heard that crying will make the baby healthy.
11:22Was it scary?
11:26The moment to commemorate the family.
11:30Young people in this room support the baby with all their might.
11:35The baby is cute.
11:38I was wondering if there was a baby of this size.
11:43The baby was cute.
11:44I was healed.
11:46Meanwhile, in the kitchen.
11:50What is this big thing?
11:53It's a saury.
11:54A saury?
11:55Are you going to give it to me again?
11:57Fresh saury in season.
12:00A total of 100 pieces.
12:04What is he going to do with this?
12:06I'm going to grill it with salt.
12:11I think grilled saury is the best.
12:15Grilled saury in season.
12:19Do you season it with salt?
12:22I season it with salt.
12:23I also season it with salt.
12:26There is a trick to how to grill saury.
12:31If you turn the saury, it will be sweet.
12:36If you turn the saury, it will be sweet.
12:44I'll show you how to do it.
12:47The Japanese-style saury is ready.
12:54He eats this with a large amount of saury.
13:00It's a luxury.
13:01It's a luxury.
13:03What is the side dish?
13:05What is that?
13:07It's chanja.
13:08Chanja?
13:09It's chanja in a can.
13:12I drink this every year.
13:16Chanja is a can that is delivered every year to Kyushu.
13:22What is this?
13:23This is a spice that OITA sells.
13:26This is 4 kg of OITA spice.
13:29This is a spice with garlic and onion powder that is famous in Karaage.
13:34This is a spice for Karaage.
13:37This is a Karaage 10 kg.
13:51These are the steaks that are going to be grilled on the grill.
13:59Amazing!
14:00It's delicious.
14:01I'm also thinking of going to the place where I can get my cooking skills.
14:05It's okay.
14:07But I don't think you can do it at the nursery.
14:10You can grill it really well.
14:12That's right.
14:13The 100-second-grill used as a gift for Sanma.
14:16I'm going to eat this.
14:17He simply grills it on the grill.
14:20Cheers!
14:26It's good.
14:28The saury is the best.
14:30It's the best grilled fish.
14:32It's the best with the rice.
14:34It's so good.
14:36With the saury's umami and the exquisite saltiness of the chanko,
14:40Riku's team is also eating a lot.
14:44What about Fukuchanko-cho Chio-raizan?
14:46How is it?
14:48I ate it in one bite.
14:50I can't tell with just a little bit.
14:54In addition, with the chanko,
14:56It's good.
14:58the meal is getting more and more.
15:04How is the fish?
15:06It's the best.
15:08I want one in my family.
15:16As they get closer to their home,
15:18they feel more and more nervous.
15:22On the other hand,
15:24in the past two days,
15:26Chio-ome, the master of fish,
15:28has been handling more than 100 fish.
15:30There are a lot of ingredients.
15:32What is it?
15:40This is the sardine we got as a gift.
15:42Sardine!
15:44Sardine!
15:46Sardine is over 20,000 yen per kilogram.
15:48It's an expensive fish.
15:50It weighs 12 kilograms.
15:52I'm going to remove the scales.
15:56You're going to remove the scales.
15:58That's right.
16:00The scales are thick.
16:02I'm going to eat the skin, too.
16:06By doing this,
16:08the smell and excess oil are removed,
16:10and the original taste of the sardine,
16:12which is the most important ingredient,
16:14is extracted.
16:16It arrives every year
16:18in Fukuoka.
16:22He has handled more than 50 sardines so far.
16:24He is a craftsman in Chanko-cho.
16:28He removed the scales.
16:30Good job!
16:32I'll leave it for a few days.
16:34If you leave it for a few days,
16:36the fish will be more delicious.
16:38By leaving it for a few days
16:40and aging it,
16:42the protein in the fish
16:44is broken down by amino acids,
16:46and the taste of the fish
16:48increases.
16:50He uses this expensive sardine.
16:52Fukuoka will be held soon,
16:54so everyone in the room
16:56will gather.
16:58Actually,
17:00I had a surgery
17:02to lose weight.
17:04Mr. Chiyo,
17:06who has lost weight
17:08for the first time in a long time,
17:10was injured in September.
17:12He lost weight from mid-weight
17:14to under-weight.
17:16I lost weight,
17:18and my salary was
17:20between 1,000,000 yen
17:22and 120,000 yen per month.
17:24That's a lot of money.
17:26Yes.
17:28In this room,
17:30there are many injured people.
17:32Mr. Chiyo,
17:34who has lost weight
17:36for the first time in a long time,
17:38has been injured four times.
17:40Four times?
17:42He wears an electric massager
17:44worth 500,000 yen
17:46and wants to come here
17:48every day.
17:50There are always injured people.
17:52Today, I want everyone
17:54to come to Kyushu without injury.
17:56For the rikishi who want to come to Kyushu,
17:58he is going to hold a festival
18:00with high-class fish
18:02in Kyushu.
18:04First of all,
18:06I'm going to fillet
18:08this into three pieces.
18:10Is there any difficulty?
18:12The bones are a little thick.
18:16Even with the power of a rikishi,
18:18if you cut off
18:20the extremely thick bones,
18:22you can fillet
18:24it into three beautiful pieces
18:26in a blink of an eye.
18:28It's big.
18:30Mr. Chiyo,
18:32who has lost weight
18:34for the first time in a long time,
18:36is going to make
18:38a hot pot.
18:40Yes,
18:42he is going to make a hot pot
18:44with high-class fish.
18:46It's a winter delicacy in Fukuoka.
18:48He is going to add flavor
18:50to Kyushu.
18:52I'm going to cut this
18:54into pieces and put it in a hot pot.
18:56The meat around the bones
18:58is also quite delicious.
19:00By putting the meat with bones
19:02such as the head and the middle bones
19:04in the hot pot,
19:06the soup stock melts
19:08and the umami increases.
19:10The meat with bones alone
19:12weighs 7 kg.
19:14When the kelp soup stock
19:16is put in a huge pot,
19:18it is cut into pieces
19:20of super-high-class fish
19:22that cost more than
19:2420,000 yen per kilogram.
19:26Mr. Chiyo is going to add
19:28a lot of ingredients
19:30to make it luxurious.
19:32That's a lot of ingredients.
19:34It's very luxurious.
19:36Do you only use kelp for the soup stock?
19:38Yes, only kelp.
19:40It has enough umami to eat.
19:42In addition,
19:44he adds a lot of shimeji mushrooms
19:46and green onions,
19:482 kg of Chinese cabbage,
19:50and a lot of mitsuba.
19:52Mitsuba is delicious.
19:54He adds a total of 20 kg of
19:56mitsuba to the soup stock.
19:58Only mitsuba and Chinese cabbage?
20:00That's right.
20:02If you don't add anything else,
20:04the taste of the mitsuba itself
20:06will come out and it will be delicious.
20:08Do you eat it as it is?
20:10No, I eat it with ponzu.
20:12This is a Japanese-style soup stock.
20:14Do you make ponzu, too?
20:16I've never bought
20:18ponzu in my room.
20:20I make it in my room.
20:22It's amazing.
20:24The base of the soup stock is kelp and bonito soup stock.
20:26And then...
20:28This is vinegar.
20:30Vinegar?
20:32It's unusual for him to add a small amount of vinegar.
20:34Yes, I add a small amount of vinegar.
20:36It's overflowing.
20:38It's okay.
20:40I don't add soy sauce.
20:42If you add 5 tablespoons of vinegar,
20:44it becomes soy sauce.
20:46Vinegar and soy sauce are about the same.
20:481 to 1?
20:50The same goes for soy sauce.
20:52Add 5 tablespoons of soy sauce.
20:54Then add sake.
20:56For sake, vinegar and soy sauce
20:58are 1 to 5.
21:00The same goes for mirin.
21:02Add 1 cup of mirin.
21:04This ratio
21:06is the golden ratio
21:08to enjoy the mild acidity.
21:10And then...
21:12Since it's ponzu,
21:14I'll add citrus.
21:16It's the juice of bonito.
21:18The bonito juice
21:20can enhance the flavor of the fish.
21:24I'll add all of it.
21:26I'll add all of it.
21:28I'll add all of it.
21:30The rich flavor of bonito
21:32and the acidity of bonito
21:34can be enjoyed.
21:36Chiyo-ome's special ponzu.
21:38Chiyo-ome's special ponzu.
21:40From now on,
21:42Chiyo-ome, the master of fish,
21:44will show his skills.
21:46I'll start from 4 cm.
21:48I'll start from 4 cm.
22:02From now on,
22:04Chiyo-ome, the master of fish,
22:06will show his skills.
22:08I'll remove the skin.
22:10He removes the skin
22:12from the fish.
22:14He removes the skin from the fish.
22:16What are you going to do with this?
22:18I'll make sashimi.
22:20That's a luxury.
22:22That's a luxury.
22:24He cuts the fish into 4 kg
22:26for sashimi.
22:30He cuts the fish into 3 pieces.
22:32He cuts the fish into 3 pieces.
22:34How is it?
22:36It's great.
22:38It's the first time I've heard of it.
22:40It's the first time I've heard of it.
22:42One piece?
22:44I'll cut the fish into 4 pieces.
22:46I'll cut the fish into 4 pieces.
22:48I'll cut the fish into 4 pieces.
22:50He says he's looking forward
22:52to eating sumo fish annually.
22:54This is an expensive sashimi.
22:56This is an expensive sashimi.
22:58This is an expensive sashimi.
23:00This is sashimi,
23:02but I want it to be shabu-shabu
23:04and give it a different texture.
23:06This looks delicious.
23:08One more food.
23:10It's the same.
23:12First, we'll heat up the sake and mirin to get rid of the alcohol.
23:16Once the sake and mirin have been heated up,
23:19and the umami has been condensed,
23:22we'll add the soy sauce and sugar.
23:26After adding the soy sauce and sugar,
23:28we'll add the ground sesame seeds.
23:32A large amount of ground sesame seeds will give it a nice aroma.
23:35This is what makes it delicious.
23:37What will he use this sauce for?
23:43I'll mix this up.
23:46It's pickled.
23:49It looks delicious.
23:51It doesn't look delicious.
23:53It's delicious.
23:55The master is absolutely confident.
23:58The umami of the longan and the flavor of the sesame seeds are perfect.
24:01The pickled longan is ready.
24:04You can eat this in three different ways.
24:06You can eat this in three different ways.
24:08This is the legendary longan.
24:10It's 12 kilograms, and it's used in a lot of ways.
24:13It's made into three different ways of eating.
24:16It looks delicious.
24:18With this luxurious longan dish,
24:20it'll be a hit in Kyushu.
24:23Kyushu is starting.
24:25Let's do our best and enjoy it.
24:27Thank you for the food.
24:30The Bakushoku Kekkishu-kai has started.
24:33Thank you for the food.
24:37It's delicious.
24:41It's 4 centimeters long.
24:45It's delicious.
24:50It's chewy.
24:51It's plain, but it has a strong umami.
24:54It's started.
24:55Today is the first day.
24:58Everyone's chopsticks can't stop eating this delicious dish.
25:04It looks delicious.
25:08I'll have six pieces.
25:11You can do it.
25:17I'll have ten pieces.
25:20Why did you eat it all at once?
25:21It's good.
25:27What is it?
25:28Is it shabu-shabu?
25:30It's shabu-shabu.
25:33After sashimi, it's luxurious shabu-shabu.
25:39It's good.
25:45How is it in Kyushu?
25:46There are a lot of vegetables.
25:51It looks delicious.
25:52I can't put it into words.
25:53It's delicious.
25:54The vegetables have a good scent.
25:59They enjoyed a lot of delicious food.
26:04Here is another Kyushu specialty.
26:08Chicken nanban.
26:12Why is it so delicious?
26:15The chicken nanban that even the lord is amazed at.
26:18How to make it.
26:20Six pieces of chicken thigh.
26:23It's seasoned with salt water.
26:28When GYARU-SANE came to this restaurant.
26:32What do you do with salt water?
26:34I put it in here.
26:38It's seasoned with salt water.
26:40This is the end of seasoning.
26:43Seasoning is only salt water.
26:45Just leave it for 20 minutes.
26:47It removes the smell and softens the meat.
26:52This is a simple and juicy fried chicken.
26:56I eat this.
26:59This is very delicious.
27:01GYARU-SANE is also excited.
27:04This is delicious.
27:06This time, he will make another chicken nanban with salt water.
27:10This is a delicious chicken nanban.
27:14First, beat the eggs and fry them at high temperature.
27:18Of course, the person in charge of the fried food is.
27:22Come here.
27:24Why don't you come here?
27:26He is SHIO RAISA, the head of FUKUJYANKO.
27:29Is it ready?
27:32It's ready.
27:37This is ready.
27:38This is ready.
27:40The moment he picked up the meat.
27:43This is ready.
27:44Is that true?
27:46SHIO RAISA checks the readiness just by feeling the meat.
27:51This looks delicious.
27:52This is a master of fried food.
27:54I thought he was a master of that style.
27:58That's cool.
28:00He fried this for an hour.
28:03This is 6 kg.
28:05Next, he took out 20 boiled eggs.
28:09This is 1 kg.
28:11This is a tartar sauce.
28:13This looks delicious.
28:15This is a large amount of eggs.
28:18SHIO RAISA is 80 kg.
28:23This is an onion for 3 eggs.
28:26This is salt and pepper.
28:30This is a lot of salt and pepper.
28:33This is amazing.
28:34This is mayonnaise.
28:36Mayonnaise has a lot of power.
28:40This is vinegar.
28:42Do you put vinegar in this?
28:44This is light.
28:45This is too heavy.
28:46This is light.
28:49Just add a little vinegar.
28:51This is a tartar sauce that is light and easy to eat.
28:56This looks delicious.
28:59SHIO RAISA is particular about this.
29:04This is a sweet and sour sauce for KINNANBAN.
29:06This is made by hand.
29:08This is made separately and sprinkled later.
29:11This leaves a crispy texture of fried food.
29:14This is SHIO OME RYU.
29:16This is chicken stock.
29:18This is a combination of sake and vinegar.
29:20This is a combination of chicken stock.
29:23This is sugar.
29:25This is a combination of sugar and soy sauce.
29:30This will be delicious.
29:32This has the umami of chicken and the acidity of vinegar.
29:36This has a deep taste.
29:39This is a special sweet and sour sauce.
29:43This is a juicy fried food seasoned with salt water.
29:48This is a lot of sauce.
29:50This looks delicious.
29:51This is a combination of chicken stock and tartar sauce.
29:57This is 7 kg in 5 plates.
30:01RIKISHI eats this delicious KINNANBAN.
30:06This must be delicious.
30:07This is a combination of rice and tartar sauce.
30:09This is a combination of tartar sauce, meat and rice.
30:13This is KINNANBAN.
30:16This is a combination of sour KINNANBAN and rice.
30:20RIKISHI can't stop eating.
30:24I eat this.
30:27CHANKO-CHO takes the pot to the kitchen for some reason.
30:31Do you put miso in this?
30:33This has a very good taste.
30:36I put miso in this and make miso soup.
30:39The end of KUECHIRI is miso soup.
30:43This has the umami of KUECHIRI.
30:45I put miso in this and make miso soup.
30:47This looks delicious.
30:50This is very delicious.
30:52This has the umami of KUECHIRI.
30:54This is perfect for the end of the meal.
30:56CHIYOMARU enjoys KUECHIRI.
30:59CHIYOMARU eats KUECHIRI.
31:02This is a little different from KUECHIRI.
31:04I eat this.
31:06I eat this.
31:08Let's applaud.
31:13The game is over.
31:16There is another big event in autumn.
31:21This is the kitchen of KOKOROEBIYA in KATUSHIKAKU, TOKYO.
31:28I don't have time, so I'm in a hurry.
31:31Please take this Chinese cabbage.
31:34The kitchen is always in a hurry.
31:38This is about 100 kg of meat.
31:41This is about 200 kg of vegetables.
31:44KOKOROEBIYA has 300 kg of meat and a lot of vegetables.
31:53Even KOKOROEBIYA, which has a history of 22 people, can't eat all of this.
31:59What is this?
32:01This is KATUSHIKAKU.
32:02This is a sports festival.
32:04This is a warehouse.
32:09This is an event hosted by KATUSHIKAKU.
32:13This is a warehouse that is proud of foreign customers.
32:17This is the day of the event.
32:19What kind of warehouse are you making?
32:21This is a salt warehouse.
32:24I'm planning to sell this for 600 yen.
32:27This event has been held for two consecutive years.
32:31Last year, this was sold 520 times.
32:35This time, KATUSHIKAKU has come up with more ingenuity to break the record of last year.
32:42What kind of warehouse are you making?
32:45First of all.
32:46This is a big kelp.
32:49This is a huge kelp.
32:52This is a dried shiitake mushroom.
32:54Do you take kelp from outside?
32:56If you don't take kelp, the taste won't be decided.
33:00Does that mean you have to look down?
33:03It's easy to get kelp.
33:05By soaking the inside of the umbrella, which contains a lot of umami ingredients, in water, you can get more soup stock.
33:16This is a Japanese-style soup stock with kelp and shiitake mushrooms.
33:22This is a cooking wine.
33:30This is mirin.
33:35Do you put mirin in sake?
33:38The amount of sake and mirin is 2 liters for one pot.
33:42This is CHIYO-OME's first attempt to improve last year's pot.
33:47This is a soup stock.
33:49This is too much.
33:51This is 1 kg.
33:53Not only kelp and shiitake mushroom soup stock, but also chicken soup stock is added.
33:59In addition.
34:01This is bonito.
34:03This is also 1 kg.
34:06How much soup stock do you put in?
34:08This is kelp soup stock, dried shiitake mushroom soup stock, glass soup stock, bonito soup stock.
34:12This is a lot of soup stock.
34:13This contains everything.
34:16This time, we use four types of soup stock to aim for a deeper taste.
34:21This is a luxury.
34:22This is a secret to exceed the goal of 600 times.
34:26This is salt.
34:28Add salt, which is the key to the taste.
34:31This is garlic.
34:34This is a lot of garlic.
34:36This is a lot of garlic.
34:38This is soy sauce.
34:41This is a large seasoning.
34:43This is radish.
34:45This is a large amount of ingredients.
34:48This is a difficult ingredient to put in.
34:50This is a meatball.
34:52This is amazing.
34:56This is about 3,000 eggs.
35:00In addition to the four types of soup stock, there is also the umami from the chicken dumplings.
35:04This is 5 kg of chicken thighs.
35:07This is pork.
35:08This is the umami from the pork belly.
35:12In addition, there is a particularity of CHANKO-CHO.
35:15This is shiitake mushroom.
35:18The shiitake mushrooms used to make soup stock are also salted.
35:23This is delicious.
35:24By adding this as an ingredient, it brings out the umami to the extreme.
35:31Finally, add a large amount of vegetables.
35:37This is a lot of soup stock.
35:39However, if you add vegetables and meat, it will be just right.
35:43This is the umami from the four types of soup stock and the three types of meat.
35:48This is CHANKO-CHO 50 kg.
35:53Will it be more than 600 times the goal?
35:58Are you confident?
35:59I don't need anything that can be sold out.
36:05This is very well-organized.
36:07Despite the fact that it is just before the start, there are a lot of lessons.
36:11In fact, this customer is not only interested in the room here.
36:16What is the room you are looking for?
36:18Kitagoyama.
36:19This is the room I'm looking forward to the most.
36:21This is the Kitagoyama room.
36:23This is a joint event between Oshima room, Kokonoe room, and Kitagoyama room.
36:31What is Kitagoyama room?
36:33This is a YouTube channel.
36:36This is a YouTube channel.
36:40This is a YouTube channel of Kitagoyama room.
36:44They put a lot of white sauce on the pumpkin bowl.
36:49This is a pumpkin gratin with a burnt color on the burner.
36:54This is a luxurious dish with a high degree of uniqueness.
37:00This is a sumo ring that has been played more than 130 million times in just one year.
37:08Who is supporting Kitagoyama room?
37:12I support Kitagoyama room.
37:16This is 21-year-old Kitagoyama room.
37:20All the curry dishes are delicious.
37:23I trust Kitagoyama room.
37:26What is Kitagoyama room?
37:28This is a kitagoyama room made by Kitagoyama room.
37:33After this, Kitagoyama room will also appear.
37:42This is interesting.
37:46What is Kitagoyama room?
37:53This is a Japanese-style soup stock with bonito.
37:57This is radish.
37:58This is 10 pieces of radish.
38:00This is 70 pieces of carrot.
38:05This is chicken breast.
38:07This is 3 kg of thigh meat.
38:09This is 5 kg of pork.
38:12This is 5 kg of pork.
38:16Why do you put 3 kinds of meat?
38:18This is the texture.
38:19Only chicken breast is not enough.
38:21Only chicken thigh has a lot of fat.
38:25They put 3 kinds of meat to enjoy various textures.
38:31This is 5 pieces of onion.
38:33This is 5 pieces of radish.
38:35They put a lot of vegetables such as cabbage and Chinese cabbage.
38:39This is curry powder.
38:41This is curry powder.
38:43This is curry powder.
38:45This is a Japanese-style curry powder with sweet ingredients.
38:51This is sweet curry powder.
38:54This is curry flavor and vegetable flavor.
38:56I want everyone to eat this.
38:58They want everyone to enjoy this, so they will make another dish.
39:03This is soup stock.
39:05Do you put soup stock?
39:08This is a Japanese-style curry.
39:09This is a Japanese-style curry.
39:11Add the sweet and savoury taste of this soup stock.
39:14Wow.
39:15This is a deep-flavored dish.
39:18By doing this, they will make curry that is the most popular in the room.
39:23This is the most popular room.
39:24This is the most popular room.
39:27And his rival has another room.
39:31I'm more energetic than any other room.
39:34I'm not going to lose.
39:35That sounds interesting.
39:36I'm going to leave this room sooner than any other room.
39:39Why are you so confident?
39:41Because my room is bright.
39:44What is the key point of the Oshima room?
39:48Ta-da!
39:49This is Oshima-style minced meat.
39:52Minced meat?
39:53This is minced chicken, pork, and yamato-imo.
39:58Yamato-imo is a type of yamato-imo.
39:59That's right.
40:01The texture of the yamato-imo is fluffy because it is made of sticky yamato-imo.
40:07He is making it here.
40:08He is making it here.
40:16It's amazing.
40:17It's hot!
40:19It's hot!
40:24It takes an hour for everyone to make meat dumplings.
40:29Look at this.
40:30It looks delicious.
40:31This dumpling is the most delicious in Sumo.
40:35The meat dumplings are 6 kg in one pot.
40:40He adds 3 kg of pork belly.
40:44This is miso.
40:45This is miso.
40:46He adds a lot of miso to enhance the flavor.
40:50The pot in the Oshima room is miso-chanko.
40:53They are different.
40:54Miso-chanko has been passed down for generations.
40:57This is a tradition in the Oshima room.
40:59Is that so?
41:00He adds butter.
41:02Butter!
41:03It's delicious because it's fluffy.
41:05It looks delicious.
41:06The finish is a lot of butter.
41:10It looks delicious.
41:11The flavor of miso butter and the umami of the ingredients are concentrated.
41:15The miso-chanko is complete.
41:19The sports festival is about to begin.
41:26Let's do our best today.
41:30Let's do our best.
41:33I don't need a nose.
41:36It's sharp.
41:37It's like a black curry.
41:41It's a cheering style.
41:44Customers choose the room they want to eat.
41:48They buy a meal ticket for 500 yen.
41:51That's interesting.
41:52Then.
41:54It's amazing.
41:55All the customers go to FUTAGOYAMA.
41:57That's right.
41:58There are a lot of people waiting.
41:59That's amazing.
42:00There is a long line of people in the FUTAGOYAMA room.
42:06FUTAGOYAMA is very popular.
42:07The time limit is only three minutes.
42:09Thank you very much.
42:11The time limit is 20 minutes.
42:13I don't care about the time limit.
42:16YouTube power is amazing.
42:19The curry is delicious.
42:20It's delicious.
42:21It's not spicy.
42:23It's delicious.
42:24It's very delicious.
42:25It's delicious.
42:27I like this.
42:28The time limit is five minutes.
42:30The first customer enters the room.
42:34I'm glad.
42:35I'm glad.
42:37The first customer enters the room.
42:39The number of customers is increasing.
42:44It's delicious.
42:45Is it delicious?
42:46It's very delicious.
42:48The salt was delicious.
42:50It's light, but it has a lot of soup stock.
42:54There are a lot of ingredients.
42:56The taste of the ingredients is strong.
42:58The seasoning is perfect, so it's very delicious.
43:01The time limit is 30 minutes.
43:05There are a lot of customers in the room.
43:08It's very delicious.
43:10There are a lot of vegetables, so it's sweet and delicious.
43:13The sweetness and richness of the butter are good.
43:15It's very delicious.
43:16It's soup.
43:17The soup is delicious.
43:18It's cute.
43:19The rich soup with butter grabs the customer's stomach.
43:24The time limit is 25 minutes.
43:29However.
43:31One pot has run out.
43:33That's amazing.
43:35Futagoyama's room is sold out in just 15 minutes.
43:40Who made this?
43:44There is bad luck in this room.
43:47But there is a solution for RIKISHI.
43:50Please give me salt.
43:53Please give me salt.
43:55Please give me salt.
43:57How about MISO CHANKO?
43:59Please give me salt.
44:01He is a genius.
44:02I will sell MISO CHANKO behind the MISO CHANKO.
44:09The invitation is effective.
44:12There are two rooms in this room.
44:16Let's do our best from above.
44:18Don't forget the Japanese spirit.
44:20Futagoyama's room is sold out in 360 units.
44:24KOTOMAE's room is sold out in 340 units.
44:26OSHIMA's room is sold out in 260 units.
44:30Futagoyama's room is sold out in just an hour.
44:34He sold more than half of the 600-unit target.
44:39Because the number of customers continues to grow,
44:41CHANKO is sold out on the spot.
44:46Everyone is busy.
44:48You are in the second row.
44:50There are many people in the second row.
44:53I want to eat CHANKO.
44:57CHIYOMARU is waiting in line to eat CHANKO.
45:02Which room will he eat CHANKO?
45:06KOTOMAE's room is sold out.
45:08I will wait in line for an hour.
45:12He wants to eat a different taste than usual.
45:14He sold CHANKO in Futagoyama's room.
45:19I wanted to eat CHANKO.
45:22It's delicious.
45:24It's like curry at a soba restaurant.
45:28It's delicious even if you put udon in it.
45:30What do you think of KOTOMAE's room?
45:32It's the same as my room.
45:34It's really delicious.
45:37He went to KOTOMAE's room.
45:43It was very delicious.
45:45It was the most delicious.
45:48Thank you very much.
45:50I'm very happy.
45:52What made you want to eat CHANKO?
45:54I saw CHANKO on TV.
45:56How do you feel when you see CHANKO on TV?
45:59It's cute.
46:03Can I have CHANKO?
46:05I support you.
46:07Thank you very much.
46:09CHANKO is very popular.
46:11The number of people who eat CHANKO has increased.
46:14It's delicious.
46:16Thank you very much.
46:20I can see the end.
46:22That's fast.
46:23This is the end.
46:25All the ingredients are gone.
46:27I'm tired.
46:28I don't know how many I sold.
46:30There is only one pot left in all three rooms.
46:33How many times will he sell CHANKO?
46:36Look at the Oshima room.
46:38This is the last time.
46:40Watch and learn.
46:44This is the last time.
46:46Watch and learn.
46:50A sports festival where three rooms boast cooking.
46:55There is only one pot left in all three rooms.
46:58However, the momentum of each room does not stop.
47:03Thank you very much.
47:04This is the second pot.
47:07This is the sixth pot.
47:10There are a lot of orders in this room.
47:13There are a lot of customers who want to eat CHANKO.
47:16There is only one pot left in all three rooms.
47:21How many times will he sell CHANKO?
47:23I have about 60 to 70 left.
47:27Thank you very much.
47:29Look at the Oshima room.
47:31This is the last time.
47:32Watch and learn.
47:36This is the last time.
47:39In just two and a half hours, CHANKO was sold out.
47:45This is the fastest CHANKO I've ever eaten.
47:48And.
47:53The Futagoyama room was also sold out.
47:55This is the last time.
47:59The Oshima room was also sold out.
48:02How many times did he sell CHANKO?
48:06He sold CHANKO 720 times.
48:09This is a record.
48:12I thought it would be nice if he sold CHANKO more than 700 times.
48:16As a result, he sold CHANKO 720 times in this room.
48:19He achieved his goal.
48:22In just two and a half hours, he sold CHANKO more than 1800 times in all three rooms.
48:28This is also as calculated.
48:32We have prepared three types of CHANKO at the studio.
48:39I'm glad.
48:41First of all, please eat SHIO CHANKO.
48:49This is a very delicate taste.
48:52This is delicate and delicious.
48:54This is a taste that even children can eat.
48:58This has a strong smell.
49:02This is delicious.
49:04There are a lot of vegetables.
49:08This is delicious.
49:09This is miso.
49:14This is very delicious.
49:16This is delicious as well.
49:19This is like a sports festival.