ウラマヨ！2025年2月22日 #733 レシピも！お金も！裏側も！料理研究家サミット
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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 really good!
02:52There are books on the back of the recipe.
02:54There are books on the back of the recipe.
02:56There are books on the back of the recipe.
03:02The cooking show is starting!
03:10I don't think I'll be able to eat a lot today.
03:13When I was watching the cooking show, I thought it would be better if he was a man.
03:19He's got a different personality, but he's a cooking researcher.
03:22It's going to be fun.
03:26Can I get a little excited?
03:29I love cooking.
03:33I'm looking forward to the cooking show because I heard that a cooking researcher is coming.
03:40There was a time when I wondered why I was invited to the cooking show.
03:47Why are you asking questions?
03:49There was a time when I reflected on myself and went home.
03:55You didn't talk much this time.
03:59I don't think I'll be able to cook because I'm good at cooking.
04:03I can cook, but I don't think I'll be able to cook if there are three people like me.
04:08I don't think I'll be able to cook if there are three people like me.
04:12I don't think I'll be able to cook if there are three people like me.
04:15Yoshida wants a cooking researcher to be like this.
04:22I think there's a little bit of Helen in it.
04:26I've been told that since I was a kid.
04:28I was told to stay in Nishikawa.
04:31I was so happy to see 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.
04:45I made kale, eggs, and cheese salad.
04:48After this, we will reveal the recipe of the popular cooking researcher.
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.
05:28Seaweed?
05:29Seaweed is very nutritious.
05:31It's called the liver of the field.
05:33I put a lot of seaweed in it.
05:35It goes well with grilled seaweed.
05:39It's delicious.
05:41It's easy to eat.
05:42Kale is delicious.
05:44Kale is delicious.
05:45It's easy to eat.
05:48Is it better to eat salad before meals?
05:50Yes.
05:51I think you will eat a lot from now on.
05:53By removing the water-soluble fiber of vegetables, it will reduce the blood sugar level after eating.
05:59It's a good way to lose weight.
06:02Now, let's take a look at the behind-the-scenes of the popular cooking researcher.
06:07Let's look at the behind-the-scenes of the popular cooking researcher.
06:15Let's look at the behind-the-scenes of the popular cooking researcher.
06:20There are many cooking researchers who create gorgeous dishes at work.
06:24Each of them has a routine in their daily life.
06:29Let's look at the behind-the-scenes of the cooking researcher.
06:31There are many cooking researchers who create gorgeous dishes at work.
06:37Let's start with Mr. Aritoshi.
06:39He always has something to eat when he wakes up in the morning.
06:43When I wake up in the morning, I always take a lemon first.
06:48Lemon contains the most carbohydrates.
06:50It also contains a lot of vitamin C.
06:52It prevents skin and cold.
06:54I always start with lemon.
06:56Lemon water.
06:58In addition to the skin care effect, it also improves the dullness of the skin.
07:03It also removes 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.
07:19It's natural sparkling water.
07:21It contains calcium, sodium, magnesium and minerals.
07:25If I drink it anyway, I want to drink it in the best condition.
07:29It's fashionable.
07:33He uses a good glass.
07:35The glass is expensive.
07:38Isn't it sour?
07:39It's not sour at all.
07:41It's delicious.
07:43In addition to lemon carbonated water, he always has something to eat in the morning.
07:51I'm hungry, so I always eat fruit in the morning.
07:54Fruits contain a lot of phytonutrients.
07:57It's the energy of the brain.
07:59If you eat a lot of fruit in the morning, your brain will be energized.
08:03It also improves constipation.
08:08In addition to that, fruits are good for preventing lifestyle diseases.
08:11It also prevents swelling.
08:14It's good for constipation.
08:17However, there are some people who have a hard time eating fruit every day.
08:26This is a frozen fruit.
08:30Frozen blueberries, frozen mangoes and frozen pineapples sold at supermarkets.
08:37You can eat it right away because you don't have time in the morning.
08:41If you have time, you can eat it with yogurt.
08:46You can expect the effect of improving the intestinal environment.
08:52Next is making lunch.
08:55He is changing his clothes.
09:02Today's lunch is a salad of rucola and tomatoes.
09:07I can't show you because the sesame seeds are hot.
09:10So I use a slice of sesame.
09:14Azushi is going to buy something to eat with this salad.
09:20He is changing his clothes again.
09:23I often buy grilled fish at 7-Eleven.
09:28Azushi's lunch is a series of grilled fish sold at 7-Eleven for more than 80 million yen.
09:37It's delicious and easy to eat.
09:40It doesn't contain any additives.
09:43So I always buy it at 7-Eleven.
09:46He is preparing rice with a small amount of carbohydrates.
09:52He is eating a nutritious lunch with protein and fiber.
10:00Next is his diet.
10:05He usually eats egg and miso soup at home.
10:11He has a routine of eating Japanese food.
10:15I make soup every day.
10:19He is eating soup every day.
10:28He eats soup every day.
10:32Japanese-style soup is made by soaking ingredients such as kelp, dried sardines, and bonito flakes overnight in the refrigerator.
10:40How about Yoshida-san?
10:42I think I can eat it in about 5 minutes.
10:46He found a way to make 2 hours into 5 minutes.
10:51The quality of the food doesn't change that much.
10:54What is that method?
11:01That's a good idea.
11:03He also asked a cooking researcher.
11:10My life is full of surprises.
11:16He asked a cooking researcher.
11:19He asked a popular cooking researcher.
11:22What kind of soup can he make in 5 minutes?
11:27This is a cheap kelp sold at a supermarket.
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, it will be delicious.
11:43I don't think it's necessary to soak the kelp for an hour.
11:48Kelp is easy to taste from the cut.
11:52If you increase the number of pieces of kelp, you don't have to soak it.
11:58That's a good idea.
12:00I used kelp as it was.
12:03Boil the kelp for 5 minutes.
12:07When the kelp boils, take out the kelp.
12:10Put the bonito flakes in the kelp.
12:15The ratio of kelp to water is 1g of kelp and 1g of bonito flakes.
12:23Boil the bonito flakes for 30 seconds.
12:28Even if the bonito flakes remain, it is nutritious.
12:35This is the easy way to make kelp soup in 5 minutes.
12:42By making this soup, the dishes you usually eat, such as omelet, are one step up.
12:49It seems to go well with other Japanese dishes.
12:51He uses soup stock for plum chowder and minestrone.
12:58In addition, Yoshida has a daily routine other than making soup stock.
13:05I cook rice in a clay pot every day.
13:09Yoshida's routine is to cook rice in a clay pot.
13:14Freshly cooked rice is delicious.
13:16I also make rice.
13:19When I want to eat rice, I make rice.
13:24I cook rice in a clay pot every day.
13:29Yoshida's daily routine seems to be popular with Japanese restaurants.
13:35This is Oimatsu Kitagawa.
13:39I visited a Michelin guide restaurant in Nishitenma.
13:43This is Oimatsu Kitagawa, a Japanese restaurant.
13:47He is trying to get a good taste by visiting Japanese restaurants.
13:54When I eat, I ask questions about dishes and ingredients.
14:03Yoshida's research enthusiasm is the first thing.
14:07But he is interested in everything.
14:10He is interested in how to make soup stock.
14:14He is interested in how to make soup stock.
14:20He is interested in everything.
14:24Next, let's take a look at Yoshida's daily life.
14:29This is my kitchen.
14:32This is my kitchen to eat meat more deliciously.
14:38Yoshida's daily routine is to age meat in the aging room.
14:46He is enjoying his daily life by controlling the temperature.
14:55I make pasta.
15:00I make prosciutto.
15:04I make pasta.
15:07I eat pasta with salad dressing.
15:12This is not a kitchen.
15:16This is my rooftop space.
15:22He eats on the roof of his house.
15:27It's good to eat on the roof.
15:34He makes potato and garlic salad.
15:38It's good to eat on the roof.
15:42He grows 10 kinds of vegetables on the roof.
15:49He can also eat directly.
15:53I call my friends and eat with my friends.
15:58I call my friends over and have a good time with everyone.
16:03When I open this, there's alcohol.
16:06Everyone is drinking with each other.
16:11Barbecue on the roof even in winter.
16:13What's the reason?
16:15When you look at the sky, you can see the stars in Tokyo.
16:19In Seoul, you can't see the stars because of the construction work.
16:24It's romantic to eat while looking at the sky and the stars in Tokyo.
16:31It's a perfect combination of the three.
16:33I was happy to see Mr. Atsushi's simple way.
16:36You can do it, too.
16:38We buy fruit on a regular basis.
16:42You buy fruit directly from a fruit shop?
16:46Yes.
16:47You're more like Mr. Atsushi.
16:50You're like a wild monkey.
16:52You're a wild male monkey.
16:54Mr. Yoshida said he would make soup stock in the morning.
16:58When I wake up in the morning, I make soup stock first.
17:02I use kelp and a soup stock pack.
17:05It's a little different from a soup stock pack, isn't it?
17:08I think it's okay to use a soup stock pack.
17:10I thought you hated soup stock in the morning.
17:14Mr. Yoshida will make a soup stock recipe this winter.
17:21What kind of soup stock will you make?
17:23I'm going to make a soup stock with white miso.
17:29You're going to make a soup stock with white miso?
17:32Yes.
17:33I've heard everything.
17:36It's completely battery-free.
17:39That's exactly what I'm going to do.
17:41First of all, I'm going to cook rice, kelp, yurine, salt, and sake in a rice cooker.
17:51I added kelp to the rice today.
17:55So I'm cooking it with kelp.
17:58That's delicious.
18:00This alone is delicious, and it's also delicious as a rice ball.
18:04Yurine is fluffy and very sweet.
18:07It's surprisingly easy to cook.
18:09I wanted you to add more, so I cooked it with rice today.
18:14I'm going to make a soup stock with white miso and the soup stock I introduced in the VTR.
18:22Kansai people use white miso for zoni.
18:26I thought white miso would be left at home in February, so I made a soup stock with white miso.
18:31It's boiling now, so I'm going to make a soup stock with water-soluble starch.
18:38If you make a soup stock in winter, it's hard to cool down.
18:42I think it's good because it doesn't cool down right after you put it out on the table.
18:49Cooking is so quiet.
18:50When I cook, it's so noisy.
18:53It's so gentle.
18:56I'm like, wow!
18:59I'm going to put the soup stock on the rice.
19:05It's elegant, isn't it?
19:09It's done. Thank you very much.
19:13This is Okinawa.
19:14It looks delicious.
19:18It's gentle.
19:20Yurine is so fluffy.
19:23It's like a trip.
19:26It's a Japanese sake.
19:28It's so well seasoned. It's delicious.
19:31I thought it was what I usually eat, but it's not.
19:35Yurine is sweet, isn't it?
19:37I didn't know that.
19:39It's fluffy and tastes like chestnuts.
19:41It tastes like sweet sake.
19:43It has a gentle sweetness and is very delicious.
19:46Thank you very much.
19:47I love Japanese food, so I thought this was Japanese food.
19:51It has a gentle taste.
19:54It's like you guys are eating the monthly meal of the prison.
20:00Is there such a Japanese-style prison?
20:05By the way, this white miso soup stock is also recommended to be put on boiled vegetables and fried bamboo shoots.
20:13Next, let's look at the income of a popular food researcher.
20:16What kind of income is there?
20:24Mr. Ishida wrote a book and a business proposal.
20:30He wrote it in a clear item.
20:34Which one is the thickest?
20:43It's a cooking class.
20:46There are 500 people.
20:48Mr. Atsushi's book.
20:51The income is shining.
20:54The income is shining.
20:56It's a cooking class.
20:58It's written in an online salon.
21:00It must be hard to make a book.
21:02The income is shining when it sells.
21:05I've published 13 books so far.
21:07At first, the income percentage was very low.
21:12However, it rose little by little as I published the book.
21:14Now it's a pretty good percentage.
21:16It's a popular book.
21:18It's a popular book.
21:20Mr. In also wrote a book.
21:22Business proposal, chef, cooking class, product development.
21:25There are a lot of books.
21:29Does the book lead to money?
21:32The income is surprising.
21:40What do you say in Japanese?
21:43The income is surprising.
21:46In addition to books, magazines, and TV appearances,
21:49most of the cooking research is done in the cooking class.
21:54What kind of things are taught?
21:56What kind of money is there?
21:59Let's go to the cooking class for the three companies.
22:02It's a great house.
22:04Mr. Yoshida wants to spread Osaka cuisine.
22:07Let's go to the cooking class.
22:10Today, I'm going to make it with a clay pot.
22:16Mr. 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,
22:35but it's so popular that you can't make a reservation.
22:39He said he had been waiting for three years.
22:45There are many people who are good at cooking,
22:48and there are many people who want to increase the number of department stores and make the food more delicious.
22:57What is made in the cooking class is a Japanese dish unique to Osaka,
23:01which takes the flavor of the soup stock firmly and makes use of the umami of the ingredients.
23:06Can you cut the onion into small pieces?
23:09It's hard to cut that knife because it's small.
23:12Mr. Hikari, please cut the onion.
23:18I thought the cooking class would be made with more enthusiasm,
23:23but it's a serious class, and the teachers and students are pretty serious.
23:29You have to be good at cooking to some extent.
23:35Do you have a basic course?
23:37There is another course.
23:39The food is completed while the class is in progress.
23:44The umami of the sea bream and the gentle taste of the radish are characterized by the sea bream oil.
23:49In addition, there are six kinds of sardines and ginger.
23:54I don't eat all of them.
23:57You don't eat them at home, do you?
23:59I don't eat them at home.
24:01Is the food delicious?
24:03I don't think so.
24:05The number of cooking departments has increased a lot,
24:08and my family is happy, so I think I've grown up.
24:15One cooking class costs 13,000 yen per person,
24:18but it's not a lot of money.
24:22It costs a lot of money.
24:24It's impossible without an assistant.
24:29I'm very busy.
24:33In addition to food, transportation costs, and assistants,
24:36it seems that it will cost a lot of money to cook.
24:41She teaches Japanese cuisine and is particular about her diet.
24:45There is a dish that costs tens of thousands of yen.
24:51I really like dishes, so I buy a lot of them.
24:56It's good for studying, and I buy them from time to time.
25:02In-kun, a cute cooking researcher,
25:05also holds a cooking class several times a month.
25:11When he sneaked into the cooking class of Tokyo Bosho,
25:22there were three students who participated that day.
25:25There were about 40 participants,
25:27and the average number was about 10 people.
25:30The participation fee was about 3,000 to 4,000 yen.
25:35There is sesame oil in the soup.
25:38Sesame oil and salt.
25:42This day, he will make Kimpa Kimchi Chicken Sundubu Chilli.
25:49In-kun teaches him how to make Kimpa Kimchi Chili
25:52by using ingredients and seasonings.
25:58I want to make Kimpa Kimchi Chili.
26:00He wraps the ingredients in Kimpa Kimchi Chili.
26:06Sometimes, he gets advice from the students.
26:10It must be delicious.
26:12Today's three dishes are completed.
26:16Thank you for your hard work.
26:21It's tasting time.
26:24Many people are looking forward to this tasting.
26:29I like Korean food.
26:31I'm also interested in foreign food.
26:34I'm also interested in In-kun.
26:37But today, the seaweed roll was the most difficult.
26:42Oh, In-kun.
26:44People who want to make Korean food
26:47and In-kun's fans seem to be coming.
26:52In-kun thinks that this kind of cooking class is the key to income.
27:00Actually, the cooking class is like a volunteer.
27:04I don't earn much.
27:07Actually, In-kun's income is different from the cooking class.
27:12Let's go to the studio later.
27:16Meanwhile, Atsushi is preparing for the cooking class.
27:22I'm preparing for the online cooking class.
27:31Atsushi's cooking class is held twice a week.
27:37Actually, Atsushi runs a membership online salon for 3,300 yen a month.
27:43He is doing a live broadcast on Instagram that only members can follow.
27:48Do you do it twice for 3,300 yen?
27:50I do it eight times a month, but once a month for cooking.
27:54Thank you for your hard work.
27:56Good evening, Asami.
28:00Good evening, Seira.
28:03Today, we are shooting the behind-the-scenes video of KANTERE.
28:10Like this.
28:15A cooking live that decides the theme every time and makes three or four dishes.
28:21This is an arrangement recipe of Atsushi's overseas food.
28:26You don't have to cut the shrimp like this.
28:30Slice it with a knife.
28:35What he is making is an Italian dish called ravioli with meat and vegetables wrapped in flour.
28:44Atsushi's dish is gluten-free, so he wraps it in rice paper instead of flour.
28:52Finally, he puts tomato sauce on it.
28:56The shrimp ravioli with tomato sauce is ready.
29:05It looks delicious.
29:07It's the best.
29:10On this day, he also made a sautéed mushroom with mustard.
29:15He also made a healthy salad with superfood quinoa.
29:22Thank 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 Ms. Chie, who has been participating since the beginning.
29:52I've been eating without thinking about anything.
29:55I'm trying to eat low-carbohydrate and high-protein food that Atsushi always talks about.
30:01I don't eat high-calorie food.
30:04I have a light body, so I wake up in the morning.
30:10By the way, Atsushi is on the second floor.
30:13He has an Instagram live from 7 p.m. to 1 p.m.
30:19After this, we will listen to the behind-the-scenes of the cooking researcher's work in the studio.
30:25I see.
30:26There was also such a way of cooking.
30:30I wanted to concentrate on Mr. Yoshida's part.
30:34I was wondering what to do next to him.
30:37Mr. Yoshida is playing a game.
30:39There was such a feeling.
30:41I was trying to line up next to him.
30:45What should I do with the cuttlefish?
30:48What do you make in the cooking class?
30:50I really like utensils, so I buy a lot of them.
30:55I know, but I can't stop.
31:02The behind-the-scenes of the cooking researcher's work.
31:05We will show you more income sources.
31:08First of all, Atsushi, a cooking researcher.
31:11Original skin care products are on sale.
31:14You have beautiful skin.
31:16You have a good sense of touch.
31:18You came to say hello to me.
31:20You looked at me with a sharp gaze.
31:25I didn't look at you.
31:27I met you by chance.
31:30I don't know what to do.
31:32I don't need any ingredients.
31:34That's not true, is it?
31:36That's not true at all.
31:38I'm doing a delivery lesson.
31:41I couldn't do the cooking class because of COVID-19.
31:44I thought about it.
31:46I will send you the ingredients.
31:48I will send you a video and ask you to make it at home.
31:52I see.
31:53There are many Western-style dishes now.
31:56I will make beef stew and other dishes.
32:01It's really easy to make if you send me the ingredients.
32:04Do you make a lot of money?
32:06I don't make a lot of money.
32:11I don't make a lot of money.
32:15Whose studio is it?
32:17It's my studio.
32:19You make a lot of money.
32:21You have a studio.
32:23In-kun is from Korea.
32:25He is a translator between Japanese and Korean food companies.
32:32Is the income of the translator a lot?
32:34I make a lot of money.
32:38That's amazing.
32:40I was surprised.
32:42I was surprised.
32:45I don't make a lot of money.
32:48I make a lot of money.
32:51I'm not making a lot of money.
32:54I was surprised.
32:56Next, Atsushi will tell you the most popular recipe for this winter.
33:05It's a soup with grilled mackerel, lemon and salt.
33:12It's a difficult recipe.
33:14It's a soup made with only lentin.
33:19Ingredients are komatsuna, rakkyo and mushrooms.
33:23Salt and lemon are used for seasoning.
33:26The main ingredient is grilled mackerel.
33:29I use the grilled mackerel from the convenience store.
33:32It's a protein and a food that warms your body.
33:36It's a perfect food for the cold winter.
33:39Cut the ingredients into small pieces and put them in a heat-resistant bowl.
33:44Cut it into small pieces.
33:47Komatsuna is also a food that warms your body.
33:51I also use shimeji mushrooms.
33:54I also use rakkyo.
33:58Rakkyo is a side dish of curry.
34:01It's a great soup.
34:05I didn't know there was a way to use it other than curry.
34:08You can buy it at a convenience store.
34:10Rakkyo is rich in oligosaccharides, so it's good for cooking.
34:14I put it in a bowl.
34:16Is that so?
34:18You can use a lot of rakkyo.
34:21Put the grilled mackerel in the bowl.
34:26You can do it by hand.
34:32Men and children can do it.
34:34Anyone can do it.
34:37I usually eat it here.
34:40You eat it now.
34:42It's almost done.
34:44Wait a minute.
34:47Add 200 ml of water.
34:53Add bonito broth.
34:58Add garlic and ginger.
35:03You can do it.
35:08Add red pepper and mix.
35:13Microwave it for 4 minutes and 30 seconds.
35:20It's done.
35:21This is delicious.
35:23How does it taste?
35:26It's very easy.
35:28Seasoning is salt and pepper.
35:30Salt and pepper is a fermented food, so it is weak in heat.
35:33Add it at the end.
35:36Squeeze the lemon.
35:39Lemon's vitamin C is also weak in heat.
35:41Add it at the end.
35:43It's done.
35:53It's delicious.
35:55Rakkyo broth is delicious.
35:59Harada, is it delicious?
36:00It's very delicious.
36:02You shouldn't eat it at that stage.
36:06It's delicious.
36:09I see.
36:11The soup makes white rice more delicious.
36:14It goes well with rice.
36:16Yakisoba and rakkyo make good broth.
36:20How about you, YOSHIDA?
36:21Rakkyo, mackerel, and broth are very delicious.
36:26You are a person who wears a jacket like this in our age.
36:32It's delicious.
36:36You are a person who wears a jacket like this in our age.
36:39It's delicious.
36:41It's like a convenience store.
36:44I've been waiting for this moment.
36:47From now on, we will introduce the items that the chef usually uses.
36:53First of all, the kitchen knife.
36:56What kind of kitchen knife does the chef use?
37:01What does ATSUSHI use?
37:03This is a kitchen knife that the chef uses.
37:09This is a kitchen knife that the chef uses.
37:14This is a kitchen knife that has been used for more than 120 years.
37:19This kitchen knife is fashionable.
37:21This kitchen knife is fashionable.
37:26You can buy this kitchen knife on the Internet.
37:28Do you have a kitchen knife with a face like this?
37:30That's you.
37:33This kitchen knife cuts a lot of tomatoes.
37:35This kitchen knife cuts a lot of tomatoes.
37:39I'm good at cutting vegetables.
37:42What about YOSHIDA?
37:45I use a variety of kitchen knives.
37:47I use a variety of kitchen knives.
37:53I use this kitchen knife for fishing.
38:00The price of this item is over 50,000 yen.
38:03This is called ASAKO.
38:07This is a very beautiful knife.
38:12This kitchen knife was introduced in 1872 by the builder MIZU NO TANRENJO.
38:19In the world-famous city of blades, Sakai, there is a unique workshop that makes Japanese swords with knives.
38:27Using a technique called tanzo, which trains by hitting red-hot steel one by one,
38:34they make sharp, rust-resistant knives.
38:38By hitting it precisely, the density of the iron is fine-tuned, and it becomes a more sharp blade.
38:45That's why I'm very particular about it.
38:52What about you, In-kun?
38:54I use this kind of mini-knife.
38:57Oh, a mini-knife.
38:59The combination of these three is interesting.
39:02It's a weapon.
39:06It's a knife that can cut meat and vegetables at the same time.
39:09The shape is also interesting.
39:11And there's a place where it goes like this.
39:16With this, you can add more beer.
39:23This kind of 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 it.
39:37At home, it's this size, so it's easy to use.
39:41This is for cutting noodles.
39:45And this is for cutting vegetables.
39:49Just by doing this, you can cut all the vegetables.
39:57In addition, the knives used to cut fish are also used for various dishes.
40:04In addition, we also asked about the paper cooking utensils used by food researchers.
40:11Mr. Atsushi's favorite is the Vitamix mixer.
40:16It's very responsive.
40:18So I use it a lot.
40:21It's got an oil in it.
40:26I also make Matea, which is a sake.
40:29When I make soup, I make it with potage soup.
40:34I love it very much.
40:36If you can use this, it's like a fashionable lump.
40:39That's right. I bought it because I thought so.
40:43On the other hand, Mr. Yoshida's favorite when cooking is this wooden chopstick.
40:49In Japanese cuisine, we often grate the yuzu peel.
40:53There's a way to cook it, called Furiyuzu.
40:58At that time, we use a grater.
41:02This is very convenient, so I use it a lot.
41:05It can also be used for wasabi and ginger, which tend to stick to the grater.
41:12What is Mr. Atsushi's 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 bake.
41:30It's thin, so it's light.
41:33It's light, so it's easy to manage and carry.
41:36If you make Samgyupsal or Tontoro here, the middle 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.
41:53After 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 buy everything I need.
42:04Do you make the vegetables finer?
42:06It's really delicious.
42:09Fruits?
42:10Recently, I don't eat wheat gluten-free, so 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?
42:29It's okay.
42:31It might be okay.
42:32Vitamix!
42:36Next, In-kun will tell us the popular number one recipe for this winter.
42:41In-kun, thank you.
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.
42:50It's delicious.
42:51It's delicious from Yoshida-sensei.
42:54It looks delicious.
42:55It's really delicious.
42:56It's really delicious.
42:57What is this?
43:02In-kun, a Korean food researcher, will teach you how to make a very simple and authentic bulgogi.
43:09The ingredients are vegetables such as bell peppers and carrots, beef ribs, and seasonings.
43:18It's a knife.
43:19It's a knife.
43:21I'll use this.
43:22It's smaller than I thought.
43:24It's the size of a hand.
43:27I thought this size would be enough at home.
43:30You don't need 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 to use force.
43:43It's easy to cut.
43:44You can only cut soft things.
43:47Of course, you can also cut hard things.
43:48Really?
43:49The carrot is hard.
43:52I see.
43:54You can cut it like this.
43:56And if you use a knife like this, you can cut it like this.
44:02You can cut it like this.
44:04How do you cut it?
44:08When you go to an amusement park, you get drunk, right?
44:13You're a viking.
44:14You're a viking.
44:15I just remembered that.
44:18All the ingredients are shredded.
44:23I think a regular frying pan is cooler and less oily.
44:29That's right.
44:30But it takes a long time for the heat to pass through.
44:35It was boiling as soon as I turned on the heat.
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.
44:49You can make a delicious barbecue at home.
44:52This is the old belly meat.
44:54You don't have to cut the belly meat into small pieces, right?
44:58You can leave it as it is.
45:00The bigger the meat, the more it doesn't get tough.
45:02I see.
45:03Here are the secret ingredients.
45:05What's that?
45:06What is it?
45:07Soy sauce.
45:08Coke?
45:09That's right.
45:10It's coke.
45:11I don't know how to say coke.
45:13I feel like I'm being scolded.
45:15It's coke.
45:16Coke?
45:17Yes.
45:18Coke is a great condiment.
45:22Coke has ginger, ginger, lemon, and many other ingredients.
45:27It's a great condiment for meat dishes.
45:31Do you often use coke in Korean food?
45:33That's right.
45:34If you use coke in soy sauce, you can season it easily.
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.
46:12But when it's done, it becomes 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 here.
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 moisture is gone and it's done.
46:59Let's eat.
47:00It smells good.
47:02It's delicious.
47:04It's delicious.
47:05Mr. Yoshida said it was delicious, too.
47:07It's delicious.
47:09It's very delicious.
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 Korea.
47:20It's very delicious.
47:21Is it just cola, soy sauce, pepper, and beef?
47:25It's very delicious.
47:26That's right.
47:27It's very delicious.
47:29Why?
47:30I want to eat this with rice.
47:32It's delicious.
47:34It's delicious even if you eat it with rice.
47:37It's delicious.
47:39I want to eat this in the name of INKUN.
47:41I want to eat this in the name of INKUN.
47:43I want you to do it.
47:47Please do it.
47:50I want to eat this.
47:52Will it be profitable to eat this in the name of INKUN?
47:55I'm surprised.
48:00I'm surprised.