Category
📺
TVTranscript
00:00Today, we are in Yokoshima, Fukuyama City, Hiroshima Prefecture.
00:06This is the first time for us to come to Hiroshima.
00:11Speaking of Hiroshima,
00:13I want to eat barbeque.
00:15Oh, sorry. I said it out of the blue.
00:18No, no, it's fine.
00:20It's fine.
00:21We usually go to different places.
00:24Like Okonomiyaki.
00:25Yes, Okonomiyaki.
00:26Or Hiroshima Cut.
00:27I thought we were going to eat barbeque.
00:30While we were on the plane, I thought we were going to eat barbeque.
00:33I was so excited.
00:35Today, we are going to eat barbeque.
00:37Let's eat it all.
00:38I love barbeque.
00:41This time, we are in Hiroshima, the largest producer of barbeque in Japan.
00:46In recent years, the number of barbeque has been increasing in Yokoshima.
00:50Wow, it looks delicious.
00:52It's amazing.
00:54Now is the season of oysters.
00:56We are going to learn the best way to eat oysters.
01:02Let's eat delicious oysters in Hiroshima.
01:08We are going to harvest oysters.
01:12Hello.
01:13Nice to meet you.
01:14I'm Manabe.
01:15Nice to meet you.
01:16Are oysters in season now?
01:18Yes, they are.
01:22What are the characteristics of oysters in Hiroshima?
01:25They have a lot of plant-based plankton.
01:29They have a lot of nutrients.
01:32So, you can get big oysters.
01:34Please look forward to it.
01:39It takes about five minutes from here to the farm.
01:45It's hard to farm oysters, isn't it?
01:47It's hard.
01:49It's hard.
01:51There is no holiday in Hiroshima.
01:55I see.
01:57It's been about six years since we started.
02:01Is that so?
02:03You look like a veteran.
02:06No.
02:08It's been about six years.
02:10Actually, I run a tourism association.
02:13I was wondering if there was anything I could do to liven up the area.
02:17This is an island.
02:19So, I wanted to make oysters that can be eaten all year round.
02:23I see.
02:25So, I wanted to make oysters that can be eaten all year round.
02:30Do you make oysters that can be eaten all year round?
02:34Yes, I do.
02:36What kind of oysters are they?
02:37In Hiroshima, we call them Kaki-komachi.
02:41Kaki-komachi?
02:42Yes, Kaki-komachi.
02:43Are there many kinds of oysters?
02:44Yes.
02:46You look a little scary, but you look cute.
02:49You look scary, but you look cute.
02:50You look scary, but you look cute.
02:51You look scary, but you look cute.
02:52Oh, really?
02:53Yes.
02:54I changed my glasses to make it look good.
02:59It takes five minutes to run the boat.
03:03If you say so...
03:05Is this it?
03:07This is our raft.
03:08Oh, this is it.
03:09There are many.
03:10Is this all?
03:11Yes.
03:12That's amazing.
03:13That's amazing.
03:15Now, please move to the raft.
03:18I will harvest oysters.
03:20Please follow me.
03:24Everyone, please follow me.
03:25Please be careful.
03:27It's a dragon style.
03:29It's one row.
03:30It's one row.
03:34Are you okay?
03:36If you can't go, you can crouch down.
03:41It's shaking a lot.
03:43If there is a wave...
03:44Oh, I see.
03:45Is that so?
03:46It's amazing.
03:51Let's pull it up.
03:52When someone goes, you can go with him.
03:57I think I can easily go up by hand.
04:00Can I pull it?
04:03That's right.
04:04I see.
04:05Pull it up.
04:08Pull it up as much as you can.
04:12Wow, there's a lot of them.
04:14Wow, that's amazing.
04:18This is a method of growing oysters by hanging them on ropes.
04:26The oysters hanged on the ropes absorb the nutrients of the sea and grow 1 to 2 cm every month.
04:35But there's still more, right?
04:37No, this is a little further down.
04:40Oh, I see.
04:42So this is what it looks like.
04:46It's still a little over half a year old.
04:49So it's still early?
04:51Yeah, it's still early.
04:53So which ones are ready to go?
04:55The ones that are ready to go are those over there.
04:58These are ready to go.
05:01I'm going to open it.
05:03It's pretty heavy.
05:06Huh?
05:07Oh, I see.
05:09Can I open it?
05:11Yes, please.
05:13Oh, it's still attached.
05:15Why do you put it in a basket?
05:18By putting it in a basket, it's easier to get nutrients.
05:22If you put it in a closed box, it's harder to get nutrients.
05:27It's like when you go fishing.
05:29It's like when you go fishing.
05:31Yeah, it's like when you go fishing.
05:33Yeah, it's like when you go fishing.
05:35People who are easy to catch catch.
05:37If you leave it as a rope, it's hard to get nutrients into the oyster.
05:42After 4 to 5 months, by putting it in a basket,
05:45the nutrients will spread evenly,
05:47and the shape of the oyster will improve and grow bigger.
05:52It's big.
05:54It's big.
05:55It's good.
05:56This is what I like.
05:58Is there anything special about it?
06:00How is it different?
06:01It's totally different.
06:02Oh, that's true.
06:03It's swollen.
06:04It's hot.
06:05It's fluffy.
06:06It's fluffier, so it's more nutritious.
06:08Oh, I see.
06:09So this is what's good.
06:11This is more nutritious.
06:13I see.
06:14It looks like a rock.
06:16There's a lot of good stuff in here.
06:19If you leave it like this, you can't ship it or eat it.
06:23So we're going to clean it.
06:25Clean it?
06:26We're going to clean it.
06:27Let's clean it.
06:28Let's do it.
06:29Yes, please.
06:30From now on, we're going to use this machine called the Oyster Cleaning Maid.
06:35Oyster Cleaning Maid?
06:36Yes.
06:37I see.
06:38Is that a special machine?
06:39Yes, it's a special machine for oysters.
06:42Wow.
06:43What's going to happen?
06:44It's going to rotate.
06:47Oh, wow.
06:48That's fast.
06:49I'll show you how to clean it.
06:54Oh, wow.
06:56Is it okay to go that far?
06:58It's okay to go a little bit.
07:00You have to be careful with the tip.
07:02It's easy to break.
07:03Why do you have to take it off?
07:05Well, there's a shell on the bottom.
07:08If you burn it, it'll smell.
07:10Oh, I see.
07:11Oysters smell.
07:13Oh, I don't like that.
07:15You've cleaned oysters before, right?
07:18That's right.
07:19You can only clean 100 to 200 oysters per hour.
07:23That's a lot of work.
07:25It's hard to do this for an hour.
07:27That's true.
07:29Mr. Mitani farms oysters that can be eaten all year round on four rafts.
07:35He sometimes cleans 2,000 oysters a day.
07:41If you do this much, you can't do it anymore.
07:45I see.
07:46Mr. Ayaba, would you like to try it?
07:48Yes.
07:49Yes.
07:51I see.
07:54But it's pretty easy to clean.
07:57You're good at it.
07:59I have a part-time job at home.
08:02Should I do it?
08:04You're pretty good at it.
08:08It's pretty clean.
08:10It's getting cleaner.
08:11I think I'm good at this.
08:14Oyster cleaning.
08:15Oyster cleaning.
08:17You can clean 200 oysters per hour.
08:19200 oysters.
08:22It's clean.
08:23Thank you for your hard work.
08:24I didn't know there was such a job.
08:26It's clean.
08:27It's completely different.
08:29This is what it was originally.
08:32It's completely different.
08:33How much does this machine cost?
08:36It's about 370,000 yen.
08:39That's a lot.
08:40Are you trying to do it?
08:42Are you trying to do it?
08:45I see.
08:46I'd like to see what's inside.
08:48I'd like to see.
08:49Let's open it.
08:51I'm not good at opening.
08:53Is that so?
08:55I'm good at eating.
08:57You're good at opening.
09:02Isn't it great?
09:07It's like this.
09:08It's big.
09:09It looks delicious.
09:10It's big.
09:11It's full to the edge.
09:13It's big.
09:14It's amazing.
09:15I want to eat it.
09:17This is amazing.
09:18It looks delicious.
09:20In the winter, the sea water temperature is low, so the oysters are firm and delicious.
09:29I'm getting ready to grill oysters when I get home.
09:34Let's go.
09:35Departure.
09:36Departure.
09:38They go back to the port and get freshly caught oysters.
09:44But before that...
09:46What are you doing?
09:48Hello.
09:50Hello.
09:53What are you doing now?
09:55There is no shellfish in this port.
09:59So we sell the fish we caught and the shellfish directly.
10:04I didn't know that.
10:07What is this?
10:09It's a big fish.
10:10This is the shellfish.
10:12It's amazing.
10:13What is this?
10:15This is called a frog egg.
10:17A frog egg?
10:18It has a hand.
10:21It's cute.
10:22In the old days, when I put it in the bath, it became big.
10:26It became big.
10:28Will it get bigger?
10:30It won't.
10:32Is this a squid?
10:33It's a black squid.
10:34A black squid.
10:35It looks delicious.
10:37Is there a crab?
10:38It's a rock crab.
10:41The color of this shellfish is amazing.
10:43It's a beautiful color.
10:45It's called a flounder.
10:47Does it become this color naturally?
10:48That's right.
10:50It's strange.
10:51It's that kind of shellfish.
10:54It's amazing how they sell it.
10:57In YOKOSHIMA, fishermen sell the seafood they caught on that day to deliver fresh seafood to the table.
11:08On the weekend, there is an event called the Fisherman's Seafood Sale.
11:12Anyone can buy fresh seafood at a low price.
11:18Please choose your favorite seafood.
11:23Does that mean I should buy it?
11:27You can't eat this seafood unless you go to the Seto Inland Sea.
11:31I'll buy all the seafood you recommend.
11:33She is a good customer.
11:36Shrimp is good.
11:37Please recommend me some shrimp.
11:38Let's buy some shrimp.
11:40I'll buy all of these.
11:43Thank you very much.
11:44I don't have a price for this, but is it okay?
11:46I don't have a price for this, but is it okay?
11:47I'm worried.
11:49Do you sell a basket of this?
11:50Yes, I do.
11:51How much is a basket of this?
11:54Is it about 2,000 yen?
11:55Yes, it is.
11:56It's about 2,000 yen.
11:57It's about 2,000 yen.
12:00You are so sweet.
12:01It's about 2,000 yen.
12:03You're so sweet.
12:04You say, it's about 2,000 yen.
12:05You say, it's about 2,000 yen.
12:07I'd like a sea squirt, too.
12:08This is a sea squirt.
12:11I recommend you to eat this.
12:15This is a cuttlefish.
12:16This is a cuttlefish.
12:17Is it a squid?
12:18It is a popular food in Kochi.
12:19You can swim with your ears.
12:21It's cute.
12:22It's called a cuttlefish.
12:23I recommend this to you, Eiji-kun.
12:25And this one.
12:29And this one.
12:30This is a specialty of Seto Inland Sea.
12:34The taste is totally different.
12:37Please try this.
12:39That's enough.
12:43We don't have the right.
12:46Not only oysters from Hiroshima,
12:49but also the seafood recommended by the fisherman will be grilled on charcoal.
12:55Which one should I start with?
12:57Let's start with the oysters.
13:00I'll do it.
13:02Put the flat side down.
13:06I'll grill all of them.
13:08Yes, until the mouth opens.
13:10About 3 minutes.
13:12This is amazing.
13:14This is so luxurious.
13:16Let's grill more and more.
13:18Can I start now?
13:20Let's do it.
13:21What is this?
13:22This is a city oyster.
13:24Like this.
13:26This is the easiest way.
13:30It looks delicious.
13:32It's almost done.
13:36Let's grill this one, too.
13:38I see.
13:40This one.
13:42I'm getting excited.
13:44This has seawater in it.
13:46Once the seawater comes out,
13:48you can turn it over.
13:50The umami will come out.
13:52I see.
13:54This is the best.
13:56This is a white shrimp.
13:58I'll start with this part.
14:04Like this.
14:06It looks delicious.
14:08I'm getting excited.
14:10I'm getting excited.
14:14Is there a space for squid?
14:16Yes, there is.
14:18Squid.
14:22This is the best.
14:24This is the best.
14:26I'm glad I came here.
14:28It's like the ending.
14:32I'm glad I came here early.
14:34I opened it.
14:36Let's grill the other side, too.
14:38This one, too.
14:44This is amazing.
14:46This is amazing.
14:48It looks delicious.
14:50It's like the beginning of the new year.
14:52It's like the beginning of the new year.
14:54It's like the beginning of the new year.
14:56Let's grill this.
14:58Let's grill this.
15:00Let's grill this.
15:02It's hot.
15:04Let's remove the lid.
15:06Let's remove the lid.
15:08Let's remove the lid.
15:10It's hot.
15:12This is amazing.
15:14This looks delicious.
15:16This looks delicious.
15:18This is amazing.
15:20There is a crab in it.
15:22There is a small crab in it.
15:24That's right.
15:26This is a lemon fondue.
15:28This is a lemon fondue.
15:30This is amazing.
15:32This is delicious.
15:34This is delicious.
15:44It's full of flesh.
15:46This is delicious.
15:48This is delicious.
15:50This is delicious.
15:52This has more meat.
15:54This has more meat.
15:56This is amazing.
15:58This is a delicious texture of legs.
16:00Wow, the texture is...
16:02I can't get enough of it.
16:04It's so good.
16:06Can I try the squid?
16:08Do you want to try the squid?
16:10I think this is good enough.
16:12Wow, it's so good.
16:14It's the best.
16:16Wow, it smells so good.
16:18I'm going to eat it now.
16:26It's so soft.
16:28I can feel the cotton.
16:30It's so good.
16:32It's so soft.
16:34It's so good.
16:36This is a different kind of squid, right?
16:38It's a different kind.
16:40The texture is different.
16:44It's so good.
16:48This one is more meaty.
16:50It's more filling.
16:52It's so good.
16:54I'm going to try the shrimp.
16:56I'm going to eat the head first.
16:58I'm going to eat the head first.
17:00Can you take the pointy part of the shrimp?
17:02Can you take the pointy part of the shrimp?
17:10It's good.
17:12It's good.
17:14Can I eat the eyes?
17:16No, you can't.
17:18Can I eat the eyes?
17:20No, you can't.
17:22It's good.
17:24It's good.
17:26It's savory.
17:28Chew it well.
17:30It's good.
17:32It's really savory.
17:34It's good.
17:36You don't have to peel the skin.
17:38It's good.
17:40It's almost done.
17:42It's almost done.
17:44I recommend butter and soy sauce.
17:46I recommend butter and soy sauce.
17:48It's the best.
17:50It's the best.
17:52He is really good at cooking.
18:10The cyprinusIDER is finally ready.
18:12It looks really delicious.
18:14It's ready.
18:16It's ready.
18:18Be careful because it's hot.
18:20So be careful.
18:21It's good.
18:22It's good.
18:23Is it good?
18:24It's good.
18:26It's creamy.
18:27It's good.
18:28It's different from scallops.
18:30It has a good taste.
18:32It's good.
18:33Butter and soy sauce go well together.
18:35It's the best.
18:36They go well together.
18:37Let's try the Miyako-boragai.
18:39Okay.
18:40I'll get the soy sauce.
18:41Okay.
18:45Here you go.
18:47Here you go.
18:48Squeeze it.
18:49Squeeze it.
18:50Squeeze it.
18:51If you want to turn it,
18:53you can do this.
18:55Oh, I see.
19:01Squeeze it.
19:02Here you go.
19:04Here you go.
19:10It's good.
19:11It's rich and good.
19:12It's good.
19:13It's rich.
19:14It's rich.
19:15It's good.
19:16It's good.
19:17It's good.
19:18It was good.
19:21Thank you for the meal.
19:22It was really good.
19:24There are many other recipes for oysters.
19:28Let's ask the locals to teach us.
19:30Okay.
19:31The person who will teach us how to cook
19:33is the wife who sells oysters at this port.
19:36Nice to meet you.
19:37Nice to meet you.
19:39Do you sell oysters like the ones we saw earlier?
19:42Yes, I do.
19:43I sell oysters with my wife.
19:45I think you should teach us some good recipes.
19:49First of all,
19:51I'm going to teach you how to make oysters
19:54that are delicious even when they are cold
19:56without using eggs in the batter.
19:58What is the way to make oysters
20:00that are crispy in the batter
20:02and use something other than eggs
20:04that is unique to the local wife?
20:06First, put the oysters in a heat-resistant plate,
20:10wrap it, and microwave it for about 3 minutes.
20:13Do you just microwave it?
20:15Yes, just like that.
20:17By microwaving it,
20:19you can make it easier to take the oysters out.
20:21I see.
20:22You can also prevent the oysters from bursting when you fry them.
20:27Please microwave it for 3 minutes.
20:29By the way, what is your favorite oyster dish?
20:33I like making Tsukudani oysters.
20:35Tsukudani oysters?
20:37I've never heard of it.
20:39Is it the same as rice?
20:40Yes, it's good for storage
20:42and you can eat it with rice.
20:44I'd like to try it.
20:45Ms. Okazaki, what is your favorite oyster dish?
20:48I'm steaming it now in the microwave.
20:51I put lemon and tabasco on it.
20:54Tabasco!
20:56I put lemon on it,
20:58and when I get tired of eating it,
21:00I put tabasco on it.
21:01Oh, it changes the taste.
21:03How about you, Ms. Mitani?
21:05I like the fried oysters I'm making now.
21:08Fried oysters are delicious.
21:10I put tartar sauce on it.
21:12Tartar sauce is delicious.
21:14It's delicious.
21:15I see.
21:16Ms. Suzuki, what is your favorite oyster dish?
21:18I like stir-fried garlic.
21:21It looks delicious.
21:22I put raw garlic in a garlic tube and put it on rice.
21:28That's all.
21:29That's all?
21:30It's easy.
21:32I'd like to try it.
21:35Okay.
21:36Be careful when you take out the oysters.
21:38Take out the oysters.
21:40Open it?
21:41Yes.
21:42I think the lid is open,
21:44so put the oyster knife in it.
21:47Can I put it in anywhere?
21:49Please be careful.
21:52It's easy.
21:53It's done.
21:55There are adductor muscles on the top,
21:58so cut it off.
22:01Put it in the water?
22:02Yes.
22:04There are adductor muscles on the top.
22:06Can I put it in the water?
22:07Put it in the water and wash it.
22:09Wash it with water.
22:12It's going to be a huge fried oyster.
22:14It's huge.
22:15I don't see such a big oyster in Tokyo.
22:17It's so big.
22:19Wipe off the moisture with kitchen paper.
22:22Kitchen paper.
22:23Yes.
22:28Wipe off the moisture.
22:30Next,
22:31put flour and bread crumbs in the oyster.
22:37It's crispy and delicious.
22:39You're a genius.
22:45What makes the batter crispy when you use it instead of eggs?
22:49Put flour, milk, and bread crumbs in the oyster.
22:54Milk?
22:55Yes.
22:56It's not eggs.
22:57It's thin batter.
22:59It's thin batter.
23:00It's crispy and delicious.
23:02Do you use milk when you fry something?
23:08I used to use eggs,
23:10but when I opened the refrigerator, there was no egg.
23:14My husband said,
23:16why don't you try it with milk?
23:19If you fry it with milk, it's crispy.
23:22The taste of the oyster is rich.
23:24You can taste it.
23:27Why did your husband say that?
23:30There was nothing to add to it.
23:34He made it up.
23:35I think you can live with milk.
23:38You're a genius.
23:41There's no way to make it with milk.
23:43No.
23:44I'd give up if I didn't have it.
23:46I'd give up if I didn't have it.
23:49It looks good.
23:51Let's fry it in 170℃ oil for 1 minute.
23:551 minute?
23:56Can you do it?
23:57I'll do it.
23:58I'm looking forward to it.
24:01I did it.
24:031 minute left.
24:06What?
24:07I did it.
24:08Well, well, well, well.
24:10I did it.
24:13I see.
24:14I see.
24:16Here comes the first page.
24:19I see.
24:20The first page.
24:22Well.
24:23It's fine.
24:24Please go ahead.
24:26Oh, my.
24:27The taste is...
24:29It's deep-fried.
24:30Deep-fried.
24:31Deep-fried.
24:32Deep-fried.
24:33Please go ahead.
24:35Just a little more.
24:37Deep-fried.
24:38Deep-fried.
24:39Deep-fried.
24:40Deep-fried.
24:42You're fast.
24:43It's deep-fried.
24:44It's deep-fried.
24:45It's deep-fried.
24:46It's cooked in the microwave, so it's almost done.
24:50I see.
24:52That's fast.
24:55I see.
24:56It looks delicious.
24:59It's the first time I see milk.
25:04Here it is.
25:05It's fried bamboo shoots.
25:10Itadakimasu.
25:12There are three kinds of sauce.
25:16I recommend tartar sauce and tuna sauce.
25:21I recommend aurora sauce.
25:25Let's eat little by little.
25:28I want to taste everything.
25:30It looks delicious.
25:33Itadakimasu.
25:39It's delicious.
25:41It's delicious.
25:43It's crispy.
25:45That's right.
25:46The inside is soft.
25:49It's soft and delicious.
25:51It's crispy.
25:55How is it?
25:56It's delicious.
25:59There are more oysters than normal fried oysters.
26:03I can taste the oysters.
26:06The aurora sauce is also delicious.
26:09I mixed all the sauce.
26:12Oysters are delicious.
26:15It's delicious.
26:17Next is Ms. Okazaki.
26:20What will you teach me?
26:22I will teach you how to make oyster okonomiyaki.
26:25I was waiting for this.
26:27She will teach you how to make oyster okonomiyaki.
26:32First, make the dough.
26:34Put flour in a large bowl.
26:38Add water.
26:41Add a little tororo.
26:46Mix well.
26:50The dough is ready.
26:52Put the dough on the iron plate.
26:56This is the most difficult part.
26:59Don't you mix it?
27:00I don't mix it.
27:03This is the end of mixing.
27:06Add oil.
27:07I forgot.
27:08Add oil.
27:11I'm sorry.
27:13Spread the oil.
27:16This is a lot of oil.
27:19But it's delicious.
27:21Oil is delicious.
27:24I will teach you.
27:27Add a little more oil.
27:31Spread the oil.
27:36I will teach you the next step.
27:39Add cabbage.
27:42Add all the cabbage.
27:45I don't mix it.
27:48This is HIROSHIMA style.
27:50Add fish powder.
27:54Is this fish powder?
27:56Sprinkle it.
27:58It smells good.
28:01Next is CHIKUWA.
28:05Please.
28:06Add CHIKUWA.
28:09Add oysters.
28:12This is the main dish of the day.
28:15Please divide it into four equal parts.
28:22Don't fight when you divide it.
28:26Add CHIKUWA.
28:29Don't fight when you divide it.
28:31Don't hate food.
28:37Add bean sprouts.
28:42Add bean sprouts.
28:47Add TENKASU.
28:52Add TENKASU.
28:55Next is HIROSHIMA style.
28:58Add Chinese noodles.
29:01Can I return this?
29:04This is a lot.
29:07Can I return this?
29:09Add salt and pepper.
29:12Please shake it firmly.
29:15Add pepper.
29:18Add pork.
29:21Please put it on the soba.
29:24Please put it on the soba.
29:27The soba at the restaurant is long.
29:32Please cut it so that it is easy to eat.
29:35Please cut it a little.
29:39Do you use a hot plate at home?
29:42I use a hot plate.
29:44I'm told to make it quickly.
29:46I always bake two sheets.
29:50Do you all like Okonomiyaki?
29:53Do you often eat Okonomiyaki in Hiroshima?
29:56Some people like Okonomiyaki and want to eat it twice a week.
29:59There is such a culture.
30:02I thought Okonomiyaki was for eating.
30:05I go to eat YAKINIKU.
30:08It's YAKINIKU.
30:11It depends on the household.
30:14It depends on the household.
30:18It's like Hiroshima.
30:21Next, put flour on the dough.
30:24Is that okay?
30:27Please pull the dough gently.
30:33Please pull the dough as a whole.
30:38Please pull the dough from a high place.
30:41You can make it more evenly.
30:44I'm sorry.
30:47I should have told you earlier.
30:50I think the dough is ready.
30:53This is difficult.
30:56Is this okay?
30:59Is this okay?
31:02This is difficult.
31:05Please put the dough in front of you.
31:08Please put the dough in front of you.
31:11Is this okay?
31:15This is the most difficult.
31:18This is the most difficult.
31:21This is the most difficult in 10 years.
31:24It's difficult to make the dough.
31:27It's difficult to make the dough.
31:30Is this okay?
31:33Is this okay?
31:36Please turn it over.
31:39Please turn it over.
31:42Wait a minute.
31:45I don't know.
31:48I don't know.
31:56I don't know.
32:01Please turn it over.
32:04Please turn it over.
32:07You failed.
32:10I didn't know what to expect!
32:14That was so refreshing!
32:18Wait a minute!
32:20What was that just now?
32:22It's the same, right?
32:24It's the same, right?
32:26It's the same, right?
32:28It's the same, right?
32:30In this case,
32:32we still have some dough left.
32:34Let's bake another one here.
32:36Here?
32:38You can fix it later.
32:40It's fine.
32:42You're doing great.
32:44A little bit more.
32:46A little bit more.
32:48Please spread it out.
32:50I didn't know you could do it.
32:52I didn't know you could do it.
32:54I had to know what to expect.
32:56I see.
32:58I had to know what to expect.
33:00I see.
33:02I see.
33:04What is the reason?
33:06It's because I've never done this before.
33:10No way!
33:12Well, I guess...
33:14How come you never tried this before?
33:16Well, I guess...
33:18Well, I guess...
33:20It was what everybody has been waiting for.
33:22It's the only way to make it work.
33:24You're sure you don't want to break it, right?
33:26You're sure you don't want to break it, right?
33:28That's what it's about.
33:30It's done, so...
33:32I'm not sure if I can put it up.
33:34I'm sure I can do this one.
33:36I can imagine this one.
33:38So...
33:40All right.
33:42It looks good.
33:44Looks good.
33:46Looks good.
33:48This time, we will do it with eggs.
33:50Eggs.
33:52Wait a minute!
33:54I'm sorry.
33:56I'm sorry.
33:58Let's use this spatula first.
34:00And break the egg into pieces.
34:02It would have been better if it was over here.
34:05Break the yolk.
34:08The yolk is coming out. Is that okay?
34:11And then, the okonomiyaki...
34:13It won't stick.
34:14It won't stick?
34:15Sorry.
34:16It won't stick.
34:17Put the okonomiyaki over here.
34:19No, no, no.
34:21I can't imagine it.
34:22I can't imagine it.
34:23I can't imagine it.
34:24I can't imagine it.
34:27It's difficult.
34:28It's dangerous.
34:30But, but...
34:31Return the yolk.
34:32Return the yolk.
34:36It's difficult.
34:37It's difficult.
34:39Press it down.
34:40Press it down?
34:42Then, turn your wrist like this and stretch the egg.
34:46I see.
34:48Then, can you flip it over?
34:51Do I have to flip it over again?
34:52Yes.
34:53I can't do it.
34:54I can't do it.
34:55Why is this?
34:57I can't do it.
34:58Can someone change?
35:01Can anyone do it?
35:02I can't do it.
35:03I can't do it.
35:04Imagine it.
35:05Imagine it?
35:06Imagine it.
35:07Do your best.
35:10I can do it.
35:11I can do it.
35:12Go, go, go.
35:13I can do it.
35:14I can do it.
35:15It's important to imagine it.
35:16It's important to imagine it.
35:17It's in front of you, right?
35:18Yes, in front of you.
35:19Imagine it.
35:20Fluffy.
35:21Fluffy.
35:22Take it out.
35:23Take it out.
35:24Please stand outside.
35:26Press it hard with your body.
35:27Then, turn it to the front.
35:29Okay, I'm starting.
35:30I can't do it.
35:31Please wait.
35:32This egg-
35:33This egg-
35:34This egg-
35:35This egg-
35:37I keep getting a lot of egg-
35:40Even though it was supposed to be four-layered.
35:43This egg-
35:44Press it hard with your body.
35:45I'll get used to it.
35:46Make it like a football.
35:47I'm starting.
35:50Yes.
35:51Great.
35:52Great.
35:53Wow!
35:55Put it in here.
35:57Put it in.
35:59That's great.
36:01That's great.
36:03I'm glad it changed.
36:05Really.
36:07Mr. Okazaki is strict with me.
36:09Mr. Okazaki.
36:11I'm sorry.
36:13You are all sweet to Aibaku.
36:15He is strict.
36:17Let's grill it for a while.
36:19Don't touch it for a while.
36:21That's great.
36:23While we are waiting,
36:25can you recommend a good spot in Hiroshima?
36:27I recommend
36:29the newly renovated
36:31Fukuyama Castle.
36:33It's beautiful at night.
36:35Is that so?
36:37It's beautiful.
36:39It's beautiful at night.
36:41It's been renovated.
36:43Fukuyama Castle.
36:45Can we go inside?
36:47Yes, you can.
36:49That's great.
36:51Can I take a picture with you?
36:53It's the sunset at Utsumi Bridge.
36:55Utsumi Bridge.
36:57How far is it from here?
36:59I don't remember.
37:01There is a big bridge.
37:03It's beautiful.
37:05That's great.
37:07It's beautiful.
37:09It's beautiful.
37:11It's beautiful.
37:13It's beautiful.
37:15It's beautiful.
37:17It's so dirty.
37:21It's a disaster.
37:23It looks ready.
37:25First, pour a lot of sauce.
37:31It sounds good.
37:33It looks delicious.
37:35Next,
37:37put bonito flakes.
37:43Next, put green laver.
37:47It's beautiful.
37:49Next, put mayonnaise.
37:51We need mayonnaise.
37:53That's right.
37:55Let's put a lot of mayonnaise.
37:57It looks delicious.
37:59That's good.
38:01Next, put red ginger.
38:03Is this enough?
38:05It's done.
38:07It looks delicious.
38:09Let's eat.
38:11It's very big.
38:13It's very thick.
38:15It's amazing.
38:21It's delicious.
38:23It's very delicious.
38:27It's delicious.
38:29It's delicious.
38:31It's delicious.
38:33It doesn't feel like a dough.
38:35It's like eating soba.
38:37It's like eating soba.
38:39How do you feel about eating okonomiyaki in Tokyo?
38:41I'm not proud of it,
38:43but I've never been there.
38:45I've never been there.
38:47There are both.
38:49There are okonomiyaki in Hiroshima.
38:51You can mix them all and bake it.
38:53But it's difficult to make okonomiyaki in Hiroshima.
38:55But it's difficult to make okonomiyaki in Hiroshima.
38:57That's right.
38:59But it's delicious.
39:01It's very delicious.
39:03Even if you fail, it's okay.
39:05The taste is delicious.
39:07It's the same.
39:09It's very delicious.
39:11It's very delicious.
39:15What can you teach us?
39:17It's an oyster gratin style.
39:19It's an oyster gratin style.
39:21It's an oyster gratin style.
39:23It's easy.
39:25You don't need to use white sauce.
39:27You can make it with tartar sauce.
39:29I see.
39:31You don't need to use white sauce.
39:33You can make it easily.
39:35It's an oyster gratin style.
39:37First,
39:39Add pepper.
39:41Add pepper as much as you want.
39:43Add pepper as much as you want.
39:45Add tartar sauce.
39:47It's easy.
39:49It's easy.
39:51It's very easy.
39:53Very easy.
39:55Very good.
39:57Put cheese on the gratin.
39:59Put cheese on the greatin.
40:01Put cheese.
40:03What?
40:05How do you do this?
40:07And then we'll bake it in a 250 degree oven toaster for 6 minutes.
40:146 minutes.
40:17And then?
40:18Once it's done, it's done.
40:21This is amazing.
40:23You don't even need a knife.
40:25You don't need anything.
40:27This is amazing.
40:28It's super easy.
40:29You don't even need a stove or a fire.
40:31You don't need a fire.
40:33Just a toaster.
40:34This is easy.
40:36Suzuki-san, I have a question for you.
40:39What is it?
40:41I've been wondering.
40:42What is it?
40:43I've heard rumors that you're very popular.
40:48Did you hear that rumor in Hiroshima?
40:51That's not true.
40:54That's not true.
40:57I hear rumors that you're popular.
41:00I heard rumors in Hiroshima.
41:02Are you popular in Hiroshima?
41:04Yes.
41:06Is that what you wanted to ask?
41:08Yes.
41:09Really?
41:10I was really curious.
41:11Really?
41:12How do you feel about meeting Suzuki-san in person?
41:15I think he has the aura of a popular person.
41:18Really?
41:19Yes.
41:20Next to Aiba-kun.
41:22Well, well, well.
41:25He's an idol.
41:27No matter how you think about it, Aiba-kun is more popular.
41:31That's true.
41:32Rumors are true.
41:35It's done.
41:36Here we go.
41:37Okay.
41:38Take it out of the toaster.
41:40Okay.
41:45Sprinkle with parsley.
41:47It's done.
41:49It's done.
41:50It looks delicious.
41:52It's done.
41:54Let's eat.
41:55Let's eat.
42:00It's delicious.
42:01It's good.
42:02It's delicious.
42:04It's delicious.
42:05It's really good.
42:07It's like a gourmet restaurant.
42:09It's delicious.
42:10It's delicious.
42:11It's delicious.
42:12It's not white sauce.
42:14It's a little light.
42:16It's light.
42:17It's delicious.
42:18It's delicious.
42:19It's kind.
42:20It's kind.
42:21It's kind.
42:23Next, Mitani-san.
42:24Nice to meet you.
42:25Nice to meet you.
42:26What can you teach us?
42:27It's oyster miso soup.
42:29That's a good idea.
42:30I'm going to make oyster miso soup with pork from Tonjiru.
42:34I see.
42:36It's a local speciality.
42:38Oyster miso soup with a lot of oysters and vegetables.
42:42I'm going to make soup stock with oysters.
42:44You're going to make soup stock with oysters?
42:45Yes.
42:46That's a good idea.
42:48How do you do it?
42:49In a pot.
42:50Just like that?
42:51Just like that?
42:52Yes.
42:53Put the oysters in the boiled kelp stock and boil for 1 minute and 30 seconds.
42:56I see.
42:57Okay.
42:581 minute and 30 seconds.
42:59Okay.
43:00Huh?
43:01Who is that?
43:03It's Akira Nishikino!
43:05Hey!
43:07Bring me a kitchen knife!
43:09Akira Nishikino.
43:10Akira Nishikino.
43:12He's a star.
43:13He's a star.
43:14He's a star.
43:15He's a star.
43:16What?
43:17He's a star.
43:18I see.
43:19Did you get it?
43:20I like Akira Nishikino.
43:22Do you like him?
43:23Yes.
43:24I like Akira Nishikino.
43:25Right?
43:26Yes.
43:27Akira Nishikino.
43:28Hey!
43:30Akira Nishikino.
43:31Hey!
43:33I see.
43:34I see.
43:35Did you get it?
43:36I did.
43:37He's a star.
43:38He's a star.
43:39He's a star.
43:40That's good.
43:41That's good.
43:42Now, let's talk about Akira Nishikino.
43:44I'm sorry.
43:45Let's talk about Akira Nishikino.
43:47Akira Nishikino?
43:48Akira Nishikino.
43:49You suddenly changed the subject.
43:51I'm sorry.
43:52You're a senior.
43:53I'm sorry.
43:54Akira Nishikino.
43:55You're a senior.
43:57Akira Nishikino is a big fan of Arashi.
43:58A lot of times, in live-streaming, he was featured.
43:59Where is he?
44:00In Osaka.
44:01In Osaka.
44:02A lot of stuff from Hyoshirids.
44:03Oh thank you so much!
44:04Do you go from here to Osaka?
44:05Yes.
44:06Do you go from here to Osaka?
44:07Yes.
44:08I've been to Tokyo Dome a lot.
44:10Thank you!
44:12So you went from here to Osaka?
44:14Yes, I did.
44:16I also saw Aiba-san on the truck.
44:18Oh, you saw him on the truck?
44:20Yes.
44:22Oh, I see.
44:24By the way, what's your name?
44:26I'm Jun Matsu.
44:30Today, I feel like I'm not me
44:32since I failed at Okonomiyaki.
44:34I'm not me.
44:36You look different today.
44:38Since we're here,
44:40is there anything
44:42you want to ask Aiba-san?
44:44I heard you're good at cooking.
44:46Yes.
44:48Have you ever been
44:50looked after by the members?
44:52By the members?
44:54In Osaka,
44:56I baked takoyaki
44:58in the dressing room
45:00and let the members eat it.
45:02I did that a lot.
45:04I put a lot of things in it.
45:06Not just octopus.
45:08There's a famous dish in Osaka
45:10called Dojima Roll.
45:12Sakurai-kun loves it,
45:14so I thought I'd put it in takoyaki.
45:18It was delicious.
45:20I want to try it.
45:22Takoyaki.
45:24Matsumoto-kun also came, right?
45:26Matsumoto-kun.
45:28On the show.
45:30Yes.
45:32I rode a bike.
45:34I've seen it.
45:36Please participate in the bike ride.
45:40Next time.
45:42It's hard.
45:44If you can go,
45:46it's hard to watch, right?
45:50I'll move all the cutlery.
45:52Dashi, too?
45:54Yes.
45:58This is good.
46:00It's luxurious.
46:02I stir-fry oysters and vegetables here.
46:06It's delicious.
46:08If you add this,
46:10the flavor comes out and it goes well with oysters.
46:12I stir-fry oysters and vegetables with butter.
46:34I stir-fry oysters and vegetables with butter.
46:38It's delicious.
46:40If you add this,
46:42the flavor comes out and it goes well with oysters.
46:50I stir-fry oysters and vegetables with butter.
46:54It smells good.
47:00Oysters and butter go well together.
47:02I stir-fry oysters and vegetables with butter.
47:04I stir-fry oysters and vegetables with butter.
47:06I stir-fry oysters and vegetables with butter.
47:08I add the broth.
47:20I simmer it for 5 minutes
47:22until the vegetables are cooked.
47:24I simmer the ingredients
47:26with the broth.
47:28The vegetables are cooked.
47:30I add miso.
47:34This miso is
47:36the miso we make on the show.
47:38Manabu Miso.
47:40We make it by hand.
47:42We do our best.
47:44We make it every year.
47:46It's delicious.
47:48I use it at home.
47:50I use it, too.
47:52I made miso soup the other day.
47:54It's delicious.
47:56What was the song
47:58you sang on the show?
48:00I want to hear it.
48:02I want to listen to it.
48:04I sang the song,
48:06Ame Arashi.
48:08I sang the song,
48:10Ame Arashi.
48:12I'm happy.
48:14It's done.
48:16I put this on the plate.
48:18I put this on the plate.
48:24It's done.
48:28It looks delicious.
48:30Let's eat.
48:32Let's eat.
48:34Let's eat.
48:36Let's eat.
48:38Let's eat.
48:40It's delicious.
48:42It's delicious.
48:44It's delicious.
48:46It's delicious.
48:48The butter has a strong flavour.
48:50That's right.
48:52It's delicious.
48:54The miso is delicious, too.
48:56It's delicious.
48:58It's delicious.
49:00The miso has a strong flavour.
49:02The miso has a strong flavour.
49:04The miso has a strong flavour.
49:06It's delicious.
49:08The show is over.
49:10We'll continue to broadcast on TV.
49:12What is special about this show?
49:14I want to see
49:16the destruction of Hiroshima.
49:18the destruction of Hiroshima.
49:20That's great.
49:22It's the third in a row
49:24It's the 3rd in the future!
49:28For those who watched from the beginning, please watch it again on Tver!
49:32Thank you everyone for watching!
49:35See you next week!