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00:01Today's behind-the-scenes will feature a lot of delicious recipes!
00:05A cooking researcher who is so active on TV, books, and SNS that you don't have a day without seeing him!
00:13The number of people is said to be hundreds or thousands!
00:17He's cutting through the blood!
00:19Wow, he's so unique!
00:21That's right!
00:23It's the era of the cooking researcher, Sengoku!
00:27So this time, we invited three cooking researchers to reveal their secrets!
00:34The first one is...
00:37Asako Yoshida, who has a cooking class in Osaka and Tokyo.
00:41Does she have a lot of students?
00:44She has about 500 students.
00:50The second one is a cooking researcher who can't make a reservation.
00:54What is Yoshida's specialty?
00:57It's a Japanese dish from Osaka.
01:01It's a dish from Osaka that uses a lot of soup stock to make the best use of the ingredients.
01:06In order to convey this to the students, she starts a cooking class and writes books.
01:18It's like a trip.
01:20It's delicious!
01:23It's delicious!
01:26And the second one is...
01:31The second one is...
01:36I'm almost 49 years old.
01:38I'm 50 years old.
01:41He's living a good life!
01:43Where is he from?
01:47He's also a professional vegetable seller.
01:51His specialty is a high-protein, low-carb soup dish.
01:58He has 13 books and has sold 500,000 copies in total.
02:02He's a popular cook!
02:06It's here!
02:07If this was good, I'd fly away.
02:09It's all about the taste, right?
02:13It's delicious!
02:17And the third one is...
02:22He's a cute food researcher.
02:24He's called In-kun.
02:28When he's on a cooking show, he's so cute that it's all over social media.
02:34His specialty is a Korean dish that uses real knowledge and wisdom.
02:40It's starting to boil.
02:42It looks like it's going to spill.
02:46It looks delicious!
02:48It's so good!
02:52There's a book on the back of the recipe.
02:54There's a book on the back of the recipe.
02:56There's a book on the back of the recipe.
03:02The recipe, work, and money.
03:04The cooking research summit is starting!
03:10I don't think I'll be able to eat a lot today.
03:12I'm happy.
03:13Looking at the current VTR, I feel like I should have bought an off-the-shelf one.
03:19Everyone has a different personality, but everyone is a cooking researcher.
03:22It's going to be fun.
03:25Can I get a little excited?
03:29I love cooking.
03:33I heard that a cooking researcher is coming this time.
03:37I'm looking forward to it the most.
03:40There was a time when I was wondering why I was invited.
03:44There wasn't!
03:46Why are you asking questions?
03:49I was wondering if there was anything to talk about.
03:52There was a time when I reflected on myself and went home.
03:55You didn't talk much this time.
03:57I was going to study.
03:59I don't think I'll be able to make it because I'm good at cooking.
04:03I can cook, but I don't think I'll be able to make it if there are three people like me.
04:09If there are three people like that, I think I'll be able to make it.
04:12I think I'll be able to make it in the second half of the sea.
04:15I think YOSHIDA wants a cooking researcher to be like this.
04:19That's right, YOSHIDA.
04:21There's a little bit of HELEN in it.
04:26I've been told since I was a kid.
04:28I was told to stay in NISHIKAWA.
04:31I was impressed to meet you on the show.
04:35It's amazing.
04:37ATSUSHI is cooking.
04:40What did you make?
04:42I made kale, eggs, and cheese salad.
04:48After this, we will show you the recipe of the popular cooking researcher.
04:53It goes well with yakitori.
05:01Now, let's take a look at the behind-the-scenes of the popular cooking researcher.
05:07ATSUSHI is cooking.
05:10What did you make?
05:12I made kale, eggs, and cheese salad.
05:17Kale is a very nutritious vegetable.
05:20You can find it in any supermarket.
05:23I put eggs, cheese, and protein in it.
05:26I also put seaweed in it.
05:29Seaweed is very nutritious.
05:32It is said to be the liver of the field.
05:34I put a lot of seaweed in it.
05:36It goes well with yakitori.
05:39It's delicious.
05:41It's easy to eat.
05:43Is kale delicious?
05:45Yes, it's delicious.
05:47It's easy to eat.
05:49Is it better to eat kale before eating salad?
05:51Yes, it is.
05:52I think everyone will eat a lot from now on.
05:54By removing the water-soluble fiber of vegetables,
05:57It reduces the increase in blood sugar after eating.
06:00It's a good way to eat for dieting.
06:03Now, let's take a look at the behind-the-scenes of the popular cooking researcher.
06:07How do you make a living?
06:11And I will ask you about the paper items you actually use.
06:15First of all, let's take a look at the daily life of the three of us.
06:20Cooking researchers create many gorgeous dishes at work.
06:25Each of them has a routine in their daily life.
06:30If you look at the back of it,
06:32There were particularities and unusual aspects as a cooking researcher.
06:38First of all, Mr. Aritoshi.
06:40There is always something to eat when you wake up in the morning.
06:43When I wake up in the morning, I always start with a lemon.
06:48Lemon is the one that contains the most vitamin C.
06:51It also contains a lot of vitamin C, so it's good for your skin and prevents colds.
06:55I always start with a lemon.
06:58In addition to skin care,
07:01Lemon is said to have the effect of improving the dullness of the skin and removing old dead skin cells.
07:09That lemon?
07:11I don't use ordinary mineral water.
07:13I always use Italian natural water called San Pellegrino.
07:17This is sparkling water, but it's natural sparkling water.
07:21It contains calcium, sodium, magnesium, and minerals.
07:26If I drink it anyway, I want to drink it in the best condition.
07:30It's fashionable.
07:34You're using a good glass.
07:36The glass is expensive.
07:38Isn't it sour?
07:40It's not sour at all.
07:42It's delicious.
07:44In addition to this lemon sparkling water,
07:46There is one more thing you must eat in the morning.
07:50I'm hungry, so I always eat fruit in the morning.
07:55Fruits contain a lot of glucose, which is the energy of the brain.
07:59If you eat a lot of fruits in the morning, your brain will be energized.
08:04After that, you'll feel better.
08:08In addition, fruits are said to be good for preventing lifestyle diseases and preventing swelling.
08:18However, there are some people who say that it is difficult to eat fruits every day.
08:26These are frozen fruits.
08:31Frozen blueberries and frozen mangoes sold at supermarkets.
08:35Frozen pineapples.
08:38You can eat it right away because you don't have time in the morning.
08:41If you have a little time, you can eat it with yogurt.
08:46You can expect a better effect on the intestinal environment.
08:53Next is making lunch.
08:56He's changing his clothes.
09:02Today's lunch is a salad with rucola and tomatoes.
09:06And...
09:07The sesame seeds are too hot to eat.
09:10So I'm going to use a rubber band.
09:14Azushi seems to have something to eat with this salad.
09:19He's changing again.
09:22I often buy grilled fish at 7-Eleven.
09:27Azushi's lunch is a grilled fish series that sells more than 80 million dishes at 7-Eleven.
09:36It's delicious and easy to eat grilled fish.
09:40It doesn't contain any additives.
09:42It's healthy, so I always buy it at 7-Eleven.
09:46He's preparing rice with low-carbohydrate brown rice in the microwave.
09:52He's eating a nutritious lunch with protein and fiber.
09:59Next, let's take a look at Mr. Yoshida's diet.
10:05He usually eats eggs and miso soup at home.
10:11And he has a routine of eating Japanese food.
10:16I make dashi soup every day.
10:19He's making dashi soup every day.
10:21He's making dashi soup every day.
10:23He's making dashi soup every day.
10:28Yes, he makes dashi soup every day.
10:32Japanese-style dashi soup is made by soaking ingredients such as kelp, dried sardines, and bonito flakes overnight in water.
10:40How about Mr. Yoshida?
10:43I think I can make it in about 5 minutes.
10:47He found a way to make 2 hours into 5 minutes.
10:52And the quality is not that different.
10:55What is that method?
10:57By chance...
11:01That's a good one!
11:04And the cooking researcher's embarrassing situation is solved.
11:10My life is full of surprises.
11:19The cooking researcher's embarrassing situation is solved.
11:22What kind of dashi soup can he make in 5 minutes?
11:27This is a cheap kelp sold in supermarkets.
11:32I cut it into small pieces with scissors.
11:36Why do you cut it into small pieces?
11:38If you cut it into small pieces, you can easily taste the kelp.
11:43You don't have to soak it in water for an hour.
11:48Kelp is easy to taste when you cut it into small pieces.
11:52If you cut it into small pieces, you don't have to soak it in water for an hour.
11:58That's a good one!
12:00That's a good one!
12:03Boil it slowly for about 5 minutes.
12:07When it boils, take out the kelp.
12:10Put the bonito flakes in it.
12:15The ratio is 1 kelp and 1 bonito flakes per 100cc of water.
12:23Boil the bonito flakes for about 30 seconds.
12:28Even if the bonito flakes remain, it is nutritious.
12:33There is no problem at all.
12:36This is the easy way to make dashi soup in 5 minutes that Mr. Yoshida made.
12:43By making this kind of dashi soup, the dishes he usually eats, such as omelet, are one rank up.
12:50It seems to go well with anything other than Japanese food.
12:52Mr. Yoshida also uses dashi for plum chowder and minestrone.
12:59In addition, Mr. Yoshida has another routine other than making dashi soup.
13:06I cook rice in a clay pot every day.
13:10Yes, Mr. Yoshida's routine is to cook rice in a clay pot.
13:16Freshly cooked rice is delicious.
13:18I also make rice.
13:21When I want to eat rice, I make rice.
13:29In addition, as Mr. Yoshida's routine, he often goes to Japanese restaurants.
13:35This is Oimatsu Kitagawa.
13:39Today I visited the Michelin Guide Keisaiten in Nishitenma.
13:43This is Oimatsu Kitagawa, a Japanese restaurant.
13:47Mr. Yoshida is trying to get a good taste by visiting such Japanese restaurants.
13:54When Mr. Yoshida is eating, he asks a lot of questions about dishes and ingredients.
14:03Mr. Yoshida's research enthusiasm is the first thing.
14:07However, everything he is interested in is different.
14:10For example, how to make dashi soup, what kind of kelp is used, and how to make it delicious.
14:20Mr. Yoshida is interested in everything.
14:24Next, let's take a look at Mr. Yoshida's eating habits.
14:29This is the kitchen I usually use.
14:32This is the kitchen for eating meat more deliciously.
14:38Mr. Yoshida's eating routine is to age the meat in the aging room.
14:46By controlling the temperature constantly, he is enjoying his eating life by increasing the aroma and umami of meat.
14:55When I make raw meat, I make pasta.
15:00I make prosciutto and eat it with salad dressing.
15:11This is not a kitchen.
15:16This is my rooftop space.
15:21Mr. Yoshida's eating routine is to eat on the roof of the house.
15:29Mr. Yoshida's eating routine is to eat on the rooftop of the house.
15:37It's hot.
15:40It's not hot.
15:42It looks like the food Mr. Yoshida eats.
15:45It looks like the food Mr. Yoshida eats.
15:48Mr. Yoshida's eating routine is to eat on the rooftop of the house.
15:54Mr. Yoshida's eating routine is to eat on the rooftop of the house.
15:59I invite my friends and drink alcohol with them.
16:10Mr. Yoshida's eating routine is to eat on the rooftop of the house.
16:16When I look at the sky, I see the stars.
16:19When I look at the sky, I see the stars.
16:25When I look at the sky, I see the stars.
16:28When I look at the sky, I see the stars.
16:31It was a three-car trip.
16:34I was happy to see Mr. Yoshida's easy eating routine.
16:37We buy fruit on a regular basis.
16:42You mean, you buy fruit on a regular basis.
16:46Mr. Yoshida's eating routine is to eat on the rooftop of the house.
16:49It's like a wild monkey.
16:52It's like a wild monkey.
16:55Mr. Yoshida's eating routine is to eat on the rooftop of the house.
16:58When I wake up in the morning, I eat soup stock.
17:02I eat kelp and soup stock.
17:05It's different from soup stock, isn't it?
17:08I think soup stock is good.
17:11I think soup stock is good.
17:13I think soup stock is good.
17:16Mr. Yoshida will make the best soup stock recipe this winter.
17:20Thank you for your cooperation.
17:22What kind of food will you teach me?
17:24Today, I'm going to show you how to make soup stock rice with white miso.
17:30Do you make soup stock rice with white miso?
17:33Yes, I do.
17:35I've heard everything.
17:38You've become a battery.
17:40I see.
17:42First of all, I cook rice, kelp, white miso, salt, and sake in a rice cooker.
17:52I put kelp in the rice today.
17:55So I cook it with kelp.
17:58That sounds delicious.
18:00This alone is delicious.
18:02It's delicious even if you make rice balls.
18:04White miso is fluffy and very sweet.
18:06It's easy to cook.
18:09So I cooked rice with white miso today.
18:14I'm going to make soup stock rice with white miso and the soup stock I introduced in the video.
18:22Kansai people use white miso for cooking.
18:26So I made soup stock rice with white miso in February.
18:30I made soup stock rice with white miso.
18:32It's boiling now.
18:34I'm going to make soup stock rice with water-soluble starch.
18:39If you make soup stock rice in winter, it's hard to cool down.
18:43I think it's good because it doesn't cool down right away.
18:49Cooking is so quiet.
18:51When I cook, I make a lot of noise.
18:54I didn't know you were so kind.
18:57I was surprised.
18:59I'm going to put red bean paste on the rice.
19:06It's elegant.
19:08It's a circle.
19:10It's done.
19:14It looks delicious.
19:19It's gentle.
19:21Yurine is so fluffy.
19:24It's like a trip.
19:26It's a Japanese sake.
19:29It's well seasoned.
19:31I thought it wouldn't taste good because it's what I usually eat.
19:35Yurine is sweet.
19:37I didn't know that.
19:39It's fluffy and tastes like chestnuts.
19:42It tastes like sweet sake.
19:44It's gentle and delicious.
19:47I love Japanese food.
19:49This is Japanese food.
19:51It tastes gentle.
19:52It's good.
19:54It's like you're eating the monthly meal of the prison.
20:00Is there such a Japanese-style prison?
20:05By the way, this white miso paste is also recommended to be sprinkled on boiled vegetables and fried bamboo shoots.
20:13Next is the financial situation of a popular food researcher.
20:17What is the source of income?
20:22It's a book.
20:25Mr. Ueshiba is interested in books and corporate projects.
20:29He is interested in corporate projects.
20:31He is interested in all kinds of projects.
20:35Which one is the thickest?
20:38It's thick.
20:41It's thick.
20:43It's a big cooking class.
20:46There are 500 people.
20:48Mr. Atsushi's book.
20:51The interest rate is shining.
20:54The interest rate is shining.
20:56It's a cooking class.
20:58It's written in an online salon.
21:00It's hard to make a book, but if it sells well, the interest rate will rise.
21:05I've published 13 books so far.
21:08At first, the interest rate was very low.
21:12However, the interest rate has risen little by little.
21:15It's a good percentage now.
21:16The interest rate has risen little by little.
21:18It's a good percentage.
21:20Mr. In is also interested in books.
21:22Business trip, chef, cooking class, product development.
21:26There are many people who are interested in books.
21:29Does the book lead to money?
21:33The interest rate is surprising.
21:38The interest rate is surprising.
21:40What do you say in Japanese?
21:43The interest rate is surprising.
21:44The interest rate is surprising.
21:47In addition to books, magazines, and TV appearances,
21:50most of the cooking research is done in the cooking class.
21:54What kind of things are taught?
21:57What kind of money situation is there?
21:59Enter the cooking class for three.
22:03It's a big house.
22:05Mr. Yoshida wants to spread Osaka cuisine.
22:08To the cooking class.
22:09To the cooking class.
22:11Today, I'm going to make it by using a clay pot.
22:17Mr. Yoshida has more than 500 students, mainly 40-year-old housewives.
22:22He goes to Osaka and Tokyo to hold a cooking class.
22:27The class fee per class is 13,000 yen.
22:31It's a little more expensive than a regular classroom.
22:36It's so popular that I can't make a reservation.
22:39He said he had been waiting for three years.
22:46There are many people who are good at cooking,
22:49and there are many people who want to increase the number of department stores and make the food more delicious.
22:58What is made in the cooking class is a Japanese dish unique to Osaka,
23:02which takes the flavor of the ingredients and makes them delicious.
23:06I want you to cut the meat into small pieces.
23:09If it's hard to cut, it's small.
23:12Mr. Hikari, please cut the meat into small pieces.
23:18I thought the cooking class would be made with a lot of effort,
23:23but it's a serious class, and the teachers and students are serious.
23:28You have to be good at cooking to some extent, right?
23:35But I'm not doing a basic course.
23:39The food is ready while the class is in progress.
23:44It's a sea bream kabura, which is characterized by the umami of the sea bream and the gentle taste of the kabo.
23:49There are also six kinds of sardines and ginger.
23:54I don't know all of them.
23:57You can't make it at home, can you?
24:05The number of cooking departments has increased a lot,
24:09and my family is happy, so I think I've grown up.
24:15It costs 13,000 yen per person in the cooking class.
24:19But it's not that much money.
24:22It costs a lot of money.
24:25It's impossible without an assistant.
24:30It's very busy.
24:33In addition to food, transportation costs, and assistants,
24:37it seems that it will cost a lot of money to cook.
24:41She is particular about her diet because she teaches Japanese cuisine.
24:46There is a dish that costs tens of thousands of yen.
24:51I like dishes very much, so I often buy them.
24:56It's a good way to study, and I often buy them.
25:01In-kun, who is a very cute cooking researcher,
25:05holds a cooking class several times a month.
25:11When he sneaked into the cooking class of Tokyo Bosho,
25:16Nice to meet you.
25:21There are three students who participated in this day.
25:25Sometimes about 40 people participate, and the average number is about 10 people.
25:30The participation fee is about 3,000 to 4,000 yen.
25:35There is sesame oil in the soup.
25:39Sesame oil and salt.
25:42This day, Kimpa and Kimuchi are making Sundubu Jiren.
25:48What In-kun teaches is how to make the real Korean food using the ingredients and seasonings available in Japan.
26:06Sometimes he gets advice from the students.
26:12In this way, the three items of the day are completed.
26:16Thank you for your hard work.
26:22It's a tasting time after making it.
26:25Many people are looking forward to this tasting.
26:29I like Korean food, and I'm interested in Korean food.
26:34I'm also interested in In-kun.
26:37But today's Norimaki was the most difficult.
26:41Oh, In-kun.
26:44It seems that people who want to make Korean food and In-kun's fans are coming.
26:52In-kun thinks that this kind of cooking class is the key to making money.
26:59Actually, the cooking class is like a volunteer, so I don't make much money.
27:06That's right. In-kun's income is different from the cooking class.
27:12Let's go to the studio later.
27:15Meanwhile, Atsushi is preparing for the cooking class.
27:22I'm preparing for the online cooking class.
27:30Atsushi's cooking class is held twice a week.
27:35Actually, Atsushi runs a membership-only online salon for 3,300 yen a month.
27:42He is doing a live broadcast on Instagram that only members can follow.
27:47Do you do it twice for 3,300 yen?
27:50I do it eight times a month, but I cook twice a month.
27:53Thank you for your hard work.
27:56Good evening, Mr. Asami.
27:59Good evening, Mr. Eida.
28:02Today, I'm shooting a video at a restaurant in Kantele.
28:08I'm shooting a video like this.
28:15He is cooking live every time.
28:20This is Atsushi's overseas cooking recipe.
28:26You don't have to cut the shrimp into small pieces.
28:31I'm going to cut it into small pieces with a knife.
28:35He is making an Italian dish called ravioli with meat and vegetables wrapped in flour.
28:43Atsushi's dish is gluten-free, so he wraps it in rice paper instead of flour.
28:53Finally, he puts tomato sauce on it.
28:56The shrimp ravioli with tomato sauce is ready.
29:05It looks delicious.
29:07This is the best.
29:10On this day, he also made sautéed fish with mustard.
29:15He also made a healthy salad with superfood quinoa.
29:21Thank you for watching today.
29:24It's five minutes early, but I'll end it here today.
29:27See you again.
29:30This is popular.
29:33It's over. Thank you.
29:42There are more than 100 members of Atsushi's online salon.
29:47Let's talk to Chie, who has been participating since the beginning.
29:52I've been eating without thinking about anything.
29:56I'm trying to eat low-carbohydrate and high-protein food.
30:02I don't eat high-calorie food.
30:04I have a light body, so I wake up early in the morning.
30:10By the way, Atsushi does Instagram live twice a week.
30:14He does Instagram live from 7 p.m. to 1 p.m.
30:18After this, we will listen to the behind-the-scenes of the cooking researcher's work in the studio.
30:25I see. There was such a way.
30:29I wanted to concentrate on the part of Mr. Yoshida.
30:34But he was playing a game with me.
30:39There was a sign of that.
30:42He was trying to line up next to me.
30:45What should I do with this?
30:49I really like UTSUWA, so I buy a lot.
30:55I know, but I can't stop.
30:58Can you take a picture of me?
31:01The behind-the-scenes of the cooking researcher's work in the studio.
31:05We will reveal the additional income source.
31:08First of all, Atsushi, a gourmet.
31:11Original skin care products are on sale.
31:14You have beautiful skin.
31:17You have a sense of touch.
31:19You came to say hello to me.
31:21You looked at me with a piercing look.
31:25I didn't look at you.
31:28I didn't look at you.
31:30I don't know what's going on.
31:32I don't need any ingredients.
31:35There is no such thing, is there?
31:37There is no such thing at all.
31:39I was doing a cooking lesson.
31:41I couldn't go to a cooking class because of COVID-19.
31:45So I thought about it.
31:47I will send you food and videos.
31:50You can make it at home.
31:52I see.
31:53There are a lot of Western food now.
31:56I make beef stew.
32:01It's easy to make if you buy ingredients.
32:04Do you make a lot of money?
32:07I don't think so.
32:11I don't think I'm good at making money.
32:15Whose studio is it?
32:18It's my studio.
32:20You have a studio.
32:23In-kun is from Korea.
32:26He is a translator between Japanese and Korean food companies.
32:32Is the translation part of your income large?
32:35It's surprisingly large.
32:38That's amazing.
32:40It's the opposite.
32:42I've never heard of it.
32:44I've never heard of it.
32:46I don't get that much.
32:48I'm surprised by the culture.
32:50I'm surprised by the tone.
32:53I'm surprised by the tone.
32:56Next, Atsushi will tell you the most popular recipe for this winter.
33:05It's a soup with grilled mackerel, lemon, and salt that warms your body in the cold winter.
33:12It's a difficult recipe.
33:14It's a soup with lotus root.
33:16It's a soup made only with lotus root.
33:19The ingredients are komatsuna, rakkyo, and mushrooms.
33:24Salt and lemon are used for seasoning.
33:27The main ingredient is grilled mackerel.
33:30I use the grilled mackerel from the convenience store.
33:33It's a protein-rich food that warms your body, so it's perfect for the cold winter.
33:39Cut the ingredients into small pieces and put them in a heat-resistant bowl.
33:44I'll cut it into small pieces.
33:48The komatsuna is also a food that warms your body.
33:51I'll use shimeji mushrooms.
33:53I'll loosen it with my hands.
33:55I'll use rakkyo.
33:58Rakkyo is an image of eating it with curry.
34:02If you put it in the soup, you'll get a really good broth.
34:05I didn't know there was a way to use it other than curry.
34:08You can buy it at a convenience store.
34:10It's rich in oligosaccharides, so it's good for cooking.
34:14I'll put it in a bowl.
34:15I'll put it in a bowl.
34:17I didn't know rakkyo could be used.
34:19Rakkyo can be used a lot.
34:21I'll loosen the grilled mackerel.
34:24I'll loosen it with my hands.
34:26I didn't know you could do it with your hands.
34:29I didn't know you could do it with your hands.
34:31Men and children can do this.
34:34Anyone who doesn't like cooking can do this.
34:36You're still single, aren't you?
34:38I usually eat here.
34:40Don't you eat now?
34:42I'm not single.
34:43I'm not single.
34:45I'll season it.
34:47Add 200ml of water.
34:53I'll use bonito broth.
34:58I want to make it easy, so I'll use garlic and ginger.
35:03You can do this.
35:05I have everything at home.
35:07You can do it.
35:08Add red chili pepper and mix.
35:13Microwave it for 4 minutes and 30 seconds.
35:20It's done.
35:22This is delicious.
35:24What does it taste like?
35:26It's very easy.
35:28I'll season it with salt and pepper.
35:31Salt and pepper are weak to heat, so I'll season it at the end.
35:34I see.
35:36I'll season it with lemon juice.
35:39Lemon juice is also weak to heat, so I'll season it at the end.
35:43It's done.
35:53It's delicious.
35:55Bonito broth.
35:57It's delicious.
35:59Harada, is it delicious?
36:01It's very delicious.
36:02You shouldn't eat it at this stage.
36:04That's right.
36:07It's delicious.
36:09I see.
36:11The soup makes white rice taste better.
36:14It goes well with rice.
36:16Yakisoba and rakkyo make good soup.
36:20What do you think, Yoshida-sensei?
36:22Rakkyo, mackerel, and soup are very delicious.
36:26I see.
36:27People in our age don't wear jackets like this.
36:32It's delicious.
36:34It's delicious.
36:36It's like a V-neck.
36:39It's like a V-neck.
36:41It's like a convenience store.
36:44I've been waiting for this for a long time.
36:46I've been waiting for this for a long time.
36:48From now on, we will introduce the items that the food researcher usually uses.
36:53First of all, a kitchen knife.
36:56What kind of kitchen knife does the food researcher use?
37:01What does Mr. Atsushi use?
37:03This is a kitchen knife made by a craftsman.
37:06This is a sharp knife.
37:09This is a kitchen knife made by a craftsman, Mr. Ekubo Santoku.
37:14This is a sharp knife that has been used for more than 120 years.
37:18The sharpness of the kitchen knife is fashionable.
37:22The sharpness of the kitchen knife is fashionable.
37:26You can buy it on the Internet.
37:29Do you have a face like this?
37:31It's you.
37:33Tomatoes are very sharp.
37:36Tomatoes are very sharp.
37:39I'm good at cutting vegetables.
37:42Next, what does Mr. Yoshida use?
37:45I use a variety of knives.
37:48I use a variety of knives.
37:52He uses a variety of knives.
38:00The price is more than 50,000 yen per piece.
38:03This is a special product called Asako.
38:07This knife has a very good sharpness.
38:11This kitchen knife was made in 1872.
38:19This is a famous knife shop in Sakai.
38:23This is a famous knife shop in Sakai.
38:27This is a knife shop that has been used to make Japanese knives.
38:34This is a knife shop that has been used to make Japanese knives.
38:38This shape is the point of cutting.
38:45I'm very particular about my work because I don't let go of my hands when I'm working.
38:52What about you, In-kun?
38:54I use a mini-knife like this.
38:57Oh, a mini-knife.
38:59The combination of these three is interesting.
39:02It's like a weapon.
39:06It's a knife that can cut meat and vegetables at the same time.
39:09The shape is interesting, too.
39:11And there's a part that's sticking out here.
39:16I can add more beer with this.
39:23This mini-knife is widely known in Korea.
39:27It's sold for a few thousand yen on Amazon.
39:32It's hard to carry a large one, and it's hard to wash.
39:37It's this size at home, so it's easy to use.
39:41This is for cutting noodles.
39:45And this is for chopping vegetables.
39:49I can chop all the vegetables just by doing this.
39:57In addition, the kitchen knife is used for cutting fish and other ingredients.
40:04In addition, I asked him about his favorite paper cooking utensils.
40:11Mr. Atsushi's favorite is a Vitamix mixer.
40:16It's very responsive.
40:18So I use it a lot.
40:26I also make Mate.
40:29When I make soup, I make it with potage soup.
40:34I love it very much.
40:36If you can use this, you'll be a fashionable person.
40:39I think so, too.
40:43On the other hand, Mr. Yoshida's favorite is this wooden chopstick.
40:49In Japanese cuisine, yuzu is often grated.
40:53And there's a way to put it on the dish, called Furiyuzu.
40:58At that time, you can use a grater.
41:02This is very convenient, so I love it.
41:05It can also be used for wasabi and ginger, which tend to stick to the grater.
41:12What is his favorite cooking utensil?
41:16This is a grilled iron plate.
41:19This is a thin, round-shaped cooking utensil called a multigriddle, which is sold on the Internet.
41:27It's flat, so it's easy to grill.
41:30And it's thin, so it's pretty light.
41:33It's light, so it's easy to manage and carry.
41:36If you make Samgyupsal or Tontoro here,
41:40the center is a little dented, so oil accumulates in the middle.
41:46It's also light, so it's easy to wash.
41:48It's also a favorite point to use as a plate.
41:54After this, we will introduce In-kun's paper recipe in the studio.
41:59I heard that everyone has a mixer.
42:01That's right. I can buy everything I need.
42:05Do you make the vegetables finer?
42:07It's really delicious.
42:09Fruits?
42:10And recently, I don't eat wheat gluten-free,
42:14so I mix oatmeal and use it instead of wheat.
42:19It's very convenient.
42:23But my dog barks when I use a mixer.
42:27What's the reason?
42:29Is it okay?
42:31It may be okay.
42:32Oh, Vitamix!
42:34This is not good.
42:36Next, In-kun will tell us the most popular recipe for this winter.
42:41Thank you, In-kun.
42:43Today, I'm going to make bulgogi, a popular Korean dish.
42:46If it's bulgogi, I'll give you a lot of rice.
42:50This is delicious.
42:52It's delicious.
42:54It looks delicious.
42:56It's really delicious.
42:58What is this?
43:02In-kun, a Korean food researcher, will teach you how to make a very simple bulgogi.
43:09The ingredients are vegetables such as bell peppers and carrots, beef ribs,
43:14and seasonings.
43:18Is that a knife?
43:20Yes, it is.
43:22It's smaller than I thought.
43:24This is the size of a hand.
43:27I thought this size would be enough at home.
43:30You don't have to use your hands to cut it.
43:33You can just cut it like this.
43:37It's a unique way of cutting.
43:39That's right.
43:41You don't need any strength.
43:43It's easy to cut.
43:45You can only cut soft ingredients.
43:47Of course, you can also cut hard ingredients.
43:49The carrot is hard.
43:53I see.
43:54You can cut it like this.
43:56If you use a knife like this, you can cut it like this.
44:04How do you cut it?
44:08When you go to an amusement park, you get drunk, right?
44:13I'm a viking.
44:15I remembered that.
44:18All the ingredients are sliced.
44:23I think a regular frying pan is cooler and less oily.
44:29That's right.
44:31However, it takes a long time for the heat to pass through.
44:35It was boiling right away.
44:38The thinner it is, the higher the thermal conductivity, so it gets hot quickly.
44:42People often say that the gas stove at home is weak.
44:45If you use a gas stove, will it get better?
44:48That's right. You can also make a delicious barbecue at home.
44:52This is pork belly.
44:54You don't have to cut it into small pieces, right?
44:58You can leave it as it is.
45:00The larger the meat, the harder it is to chew.
45:02I see.
45:03This is the secret ingredient.
45:05What is it?
45:07Soy sauce.
45:08Coke?
45:09That's right.
45:11I don't know how to say coke.
45:13I feel like I'm being scolded.
45:15This is coke.
45:16Coke?
45:18Coke is a great condiment.
45:21What?
45:22Coke has ginger, ginger, lemon, and other spices.
45:28It's a great condiment for meat dishes.
45:31Do you often use coke in Korean food?
45:34That's right.
45:35If you use coke as a base sauce, you can easily season it.
45:42That's right.
45:43If you use soy sauce and coke, will it be sweet and spicy?
45:45That's right.
45:46After adding soy sauce, garlic, pepper, and sesame seeds,
45:52there is something that looks like Korean food.
45:57This is water candy.
45:59Water candy.
46:00Water candy.
46:01That's right.
46:02In Korea, water candy is a popular ingredient.
46:07What is the effect of water candy?
46:09Of course, you can use it instead of sugar.
46:12The finished product is glossy.
46:14I see.
46:16Mix the ingredients and sauce well and marinate for about 30 minutes.
46:24Here is the marinated meat.
46:26I will stir-fry it.
46:33It's faster than using a normal frying pan.
46:39You can easily arrange the ingredients.
46:42For example, you can add glass noodles.
46:46You can also add udon noodles.
46:48That's right.
46:49You can do that, too.
46:50I will definitely add glass noodles.
46:54Stir-fry until the liquid is gone and it's done.
46:59Let's eat.
47:01It smells good.
47:02It's delicious.
47:04It's delicious.
47:05Mr. Yoshida said it was delicious.
47:07It's delicious.
47:09It's very delicious.
47:10It's amazing.
47:11What is this?
47:12Why?
47:13I like meat, so it was very delicious.
47:16I want to make it.
47:17I think it's a delicious taste to eat in real Korea.
47:20It's very delicious.
47:22Is it just cola, soy sauce, pepper, and meat?
47:25It's very delicious.
47:27It's very delicious.
47:29Why?
47:30I want to eat this with rice.
47:32It's delicious.
47:34It's very delicious.
47:35It's very delicious.
47:36It's very delicious.
47:37It's very delicious.
47:39I want to eat this at a convenience store under the name of INKUN.
47:45I want you to do it.
47:47Please do it.
47:50I want to do it.
47:52Will it be profitable?
47:55I will definitely be surprised.
48:00I will definitely be surprised.