ケンコバカレー部 2025年3月20日 超北海道カレープロジェクト
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#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
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TVTranscript
00:00I really like curry.
00:03I like curry too.
00:05I don't really feel it.
00:07I really like curry.
00:09Hello.
00:10What is it?
00:11What is it?
00:12Thank you for coming.
00:14Have a seat.
00:15It's been a while.
00:16It's been a while.
00:17It's been a while.
00:18It's been a while.
00:19It's been a year.
00:20We did a video with a deer.
00:21Yes, we did.
00:22We did a video with a deer.
00:23We sang a song.
00:24Believe in your future.
00:28KCC Curry Club.
00:30I made a song.
00:32Believe in your future.
00:35KCC Curry Club.
00:40Wait a minute.
00:41How was the curry club song from before?
00:44I forgot it.
00:47It was fun.
00:48What was it again?
00:49Keshishi, Kenkoba Curry-bu
00:54Curry-yoku wa Keshishi
00:58Kenkoba bujou no sumitsuki
01:02Today's project is
01:04Chou Hokkaido Curry
01:06Chou Hokkaido Curry?
01:08Hokkaido?
01:09It's not like we're looking for high-end ingredients
01:12We're not looking for rare ingredients
01:14I see
01:15There's a global problem with food waste
01:18So we're thinking about
01:21making curry that's good for the earth
01:23No, for Hokkaido
01:24No, for me
01:26For me too
01:27Keshishi, is Kenkoba a club for the earth?
01:29Kenkoba is a club for the earth
01:30We're going to have each of you
01:32procure ingredients
01:34Of course, I'll be in charge of the rice
01:37What?
01:38Wait a minute
01:39Why is it decided?
01:40I'll be in charge of the rice
01:41when there's not enough rice
01:43I'll be in charge of the hardest ingredients
01:46For example, vegetables
01:49Vegetables?
01:50For curry, onions
01:54Carrots, potatoes
01:55Potatoes
01:57And Asahi-san
01:59I'll be in charge of the meat
02:03I'll be in charge of the main ingredients
02:06Why?
02:07Thank you
02:08You'll be in charge of the curry, right?
02:10That's it!
02:12Let's have each of you
02:14go to different parts of Hokkaido
02:15Let's do it
02:18The Kenkoba Curry Club has begun
02:21Today's activity is
02:22making super Hokkaido retro curry
02:26This is the new generation curry
02:28It looks like this
02:31It's so small
02:32Each of the members will research
02:34and go to the site
02:35to procure super Hokkaido retro curry ingredients
02:39It's good
02:40It's so good
02:42It's so good
02:43And the one who was impressed by the retro recipe
02:47was Hokkaido's famous curry specialist
02:50But
02:52Seriously?
02:53I don't care
02:55I don't care
02:56I don't care
02:58But thanks to this specialist
03:00Super Hokkaido retro curry
03:03has been born
03:06It's good
03:08It's good
03:09It's the best retro curry I've ever had
03:14The Kenkoba Curry Club
03:33Super Hokkaido retro curry ingredients
03:36First, the vice-president, Akiyama,
03:38is looking for vegetables in Sapporo
03:45We've come here to look for ingredients
03:50We came all the way from Shinjuku, Tokyo
03:53and we're already down
03:55This is how it is
03:57What are you talking about?
03:59What am I talking about?
04:01It's rude to ask a member of KCC
04:04Kenkoba Curry Club
04:06If you don't have curry because you're a member of KCC
04:09I came here by plane
04:12I don't know if I can keep this
04:15When I checked my luggage
04:17I was told to eat only one bite
04:21I thought it was a suspicious liquid
04:24It was hard to get here by plane
04:28So, Akiyama first looked for onions
04:32We came to Iwata Farm in Okadama, Sapporo
04:36This is a farm that has been producing onions
04:39for more than 100 years
04:41since the Meiji period
04:45Nice to meet you
04:50I came here as the vice-president
04:53of KCC Kenkoba Curry Club
04:56I came here to look for ingredients
05:00I thought it was onions
05:02so I came here
05:04What kind of onions are these?
05:06These are the most popular onions
05:09made in Hokkaido
05:11They're called F1
05:13These are the most popular onions
05:15made in Hokkaido
05:17Is it called F1?
05:19It's like a car
05:21F1
05:23Is this your daughter?
05:25Yes
05:26She's helping
05:29Hey, Ojo-chan
05:31It's huge!
05:33Wait a minute
05:35It's huge!
05:37You're looking for a good variety, right?
05:40Yes
05:41These onions are made in Okadama
05:44My son has one
05:47Wait a minute
05:49Let go
05:51You're going to show it to him
05:54Oh my
05:55This is called Sapporo Ki
05:57Sapporo Ki?
05:59It's been made in Sapporo since the Meiji period
06:02Since the Meiji period?
06:04It's said that the first Japanese onion was made in Sapporo
06:09This is the original onion from Hokkaido
06:12It's the origin of the Japanese onion
06:16Hokkaido is the number one producer of onions in the country
06:21Sapporo Ki is said to be the root of onions
06:24It's hard to grow, and it's hard to shape
06:28It's not good for long-term preservation
06:30So it's only 3% in Sapporo
06:34It's said to be an illusion of onions
06:37due to the limited production
06:42How about this for curry?
06:44It's perfect
06:46This is good
06:49Your daughter won't let you go
06:52She won't let me go
06:54Here's a present
06:56Thank you
06:57I've never seen this before
07:00This is the origin of onions
07:03This is the origin of Sapporo Ki
07:07The world's problem is the lack of ingredients
07:11I'm thinking about that
07:13According to the background,
07:15let's take a look at the onions that are not on the market
07:19This is amazing
07:21Is this Sapporo Ki?
07:22This is Sapporo Ki
07:23There are so many small ones
07:26Look, there's this one
07:29There's a big difference in onions
07:32The shape is bad
07:35I see. This is not on the market
07:38It's not worth trying
07:41I see
07:42This is the best
07:44The head of KCC said
07:47he doesn't want to waste the onions
07:50How does it taste?
07:52There's not much difference in taste
07:56Sapporo Ki is Sapporo Ki
07:59Thank you for teaching me the precious onions
08:03I'll take off my clothes to introduce the head of KCC
08:06This is what the head of KCC looks like
08:11It's funny
08:13It's too cold
08:16This is not a performance in Hokkaido
08:20Let's try the taste of Sapporo Ki
08:24First, let's try the grilled oil
08:29This is amazing
08:33This is amazing
08:37Let's eat
08:44It's good
08:45The fibers are melting
08:48That's the characteristic
08:49It's melting
08:51The curry is perfect
08:57Next, let's try the curry on the onions
09:04It's melting
09:05It's sticky and melting
09:08It's easy to understand how thick it is
09:12The more you cook Sapporo Ki,
09:18the sweeter it is
09:21There are not many people who eat onions with rice
09:27The onions of Retort Curry in Hokkaido
09:30will be served with Sapporo Ki
09:34Next is the theme of Asahi
09:37The head of KCC is looking for meat
09:41Finally, I found the delicious ingredients
09:45I'll show you
09:47I can do it without the head of KCC
09:51Asahi came to Kobayashi Farm, a poultry farm in Hamaatsuma, Atsuma
09:57It's a poultry farm that raises about 7,000 chickens
10:04It's amazing
10:08Hello
10:10There are a lot of chickens
10:13Thank you
10:15There are a lot of chickens
10:17It's so big
10:19It's bigger than a normal poultry farm
10:24It's about three times bigger than a normal poultry farm
10:27It's so big
10:30What kind of eggs do the chickens have?
10:36We don't focus on the taste of eggs
10:45We think that the result of raising chickens in a good environment is to have eggs
10:50I see
10:52We can only feed the chickens what they need
10:56The taste of eggs is not strong
11:00It's not bitter or smelly
11:02The taste of eggs is light
11:06The color of the eggs can be controlled by the feed
11:11We don't use any additives for coloring
11:15We use natural blue grass
11:17The color is lemon yellow
11:20Asahi felt that
11:23There are a lot of chickens
11:26I don't know if it's right to say that it doesn't smell
11:32I think it's right
11:34It doesn't smell
11:36When I talk like this, I forget that there are chickens
11:40There are a lot of chickens
11:44I can feel that the environment is good
11:48Asahi, who was particular about chickens and eggs in the poultry farm, went to a restaurant
11:55The purpose of this time is not eggs, but meat
11:59There are a lot of chicken dishes
12:03The chicken used here is not a young bird, but a parent bird
12:07What's the difference with a young bird?
12:13This is a parent bird
12:16It smells good
12:18Is it sold in this state?
12:20It smells good
12:23This is smoked chicken
12:36I just met you, so I don't know if it's delicious
12:40It's very delicious
12:43The texture is very good
12:47This is a young bird, so it has a lot of muscle
12:51It has a good texture and umami
12:55It's the texture of a parent bird
13:00The parent bird that Asahi was looking for is a chicken that often lays eggs and becomes a background
13:07Because the number of breeding days is longer than that of a general young bird
13:11It has a good texture and umami
13:16Kobayashi Farm is grateful for the parent bird who played such a role
13:21Thank you for providing delicious smoked chicken
13:26And there is a curry menu using such a parent bird
13:30I prepared it
13:33This is the spice curry of the parent bird
13:36It looks delicious
13:39Boiled eggs
13:42This is boiled eggs with spices
13:46Nice to meet you
13:50It's not a normal curry
13:53It's just chicken
14:03It's too delicious
14:06The parent bird has a good texture and umami
14:11It's very soft
14:14The meat is very loose
14:17It's cooked just right
14:20The texture and umami remain, but it doesn't become too soft
14:25If you cook it well, it becomes soft
14:29This spice is amazing
14:32Did Kobayashi-san make this?
14:35It's not me
14:38I borrowed the advice of an expert
14:42How many kinds of spices are in this curry?
14:46Can I ask?
14:49I was wondering how it would taste
14:54It goes well with curry
14:57Let's eat the curry
15:07Amazing
15:09Look at the color
15:12This is the color we call lemon yellow
15:15Beautiful
15:17What is this?
15:19It's curry
15:21Is it true?
15:23It's true
15:26It's a fashionable restaurant
15:28It's true
15:31Which part of the chicken is this?
15:38Are you a magician?
15:40It wasn't here
15:43Where is it?
15:45It's the thigh of the parent bird
15:48It has a lot of muscle
15:52The texture and umami are concentrated
15:56It's very loose
15:59Can I ask?
16:02Please
16:04Of course
16:06How long do you cook it?
16:13It looks strange
16:16It wasn't too long
16:19Are you okay?
16:22I'm fine
16:24How long do you cook it?
16:25I cook it for 1 hour with pressure
16:28Then, I cook it for 30 minutes
16:31Wait a minute
16:33I thought you cooked it for a long time
16:35I didn't say that
16:37You didn't?
16:39I didn't say that
16:41That's not fair
16:43This is the meat
16:46Thank you
16:49Thank you
16:51It's very interesting
16:53I asked for the spices
16:56There are only 9 kinds
16:59There are 20 kinds
17:02I thought there were 20 or 30 kinds
17:07There are 20 kinds
17:09I panicked
17:12It's very spicy
17:15After this, they went to the world-famous sightseeing city, Niseko
17:20They went to Akiyama
17:23It's very good
17:29They went to find the ingredients for Retort Curry
17:33Next, the vice manager, Akiyama, went to Niseko
17:36He went to Niseko to find the necessary vegetables for the curry
17:42It's amazing
17:45It's like Hokkaido
17:48This is Mr. Tada
17:52Hello
17:54Welcome to Niseko
17:56You have a lot of vitality
17:58Is that so?
18:00You have all the vitality in Niseko
18:03Mr. Tada, have you been working here for a long time?
18:06I quit my job in Tokyo
18:11I came to Niseko for a new job
18:14I did a great job
18:18You still have the vitality of Tokyo
18:22I heard that Mr. Tada is a good potato farmer
18:27Thank you
18:28They came to Niseko, which is very popular as a resort
18:33Mr. Tada's farm produces potatoes in the mountains around Niseko
18:40What kind of potatoes are grown here?
18:45Niseko has two varieties, Danshaku and Kitaakari
18:50I've heard of both
18:52Danshaku is famous
18:54Danshaku is a kind of potato called Yokozuna
18:59It's a kind of Odo
19:02Danshaku is white and Kitaakari is yellow
19:06There is a yellow one
19:08There is a yellow potato
19:11Is the butter yellow?
19:13No, the potatoes are yellow
19:16Hokkaido has the best potato production in Japan
19:22Niseko's potatoes are sweet
19:25Niseko produces a lot of sugar during the day
19:29The temperature of the night is lower than 15 degrees
19:32The sugar consumption is reduced
19:36The soil of the mountain is good for water
19:43It's the best environment for growing potatoes
19:47Let's compare the taste
19:50Danshaku and Kitaakari
19:52Let's eat
19:54Let's start with Danshaku
20:00This is amazing
20:03This looks delicious
20:07It doesn't look like potato butter, but it smells like potato butter
20:12He's excited, but what does it taste like?
20:17This is delicious
20:21This is the best potato butter I've ever had
20:24It's the best potato butter I've ever had
20:28Next is Kitaakari
20:30Please tell us the difference between Danshaku and Kitaakari
20:35This is delicious
20:37It's sweet
20:39It's different from this
20:42It's different
20:45Both are delicious
20:48Kitaakari is sweet
20:51So I think Danshaku is better
20:57I see
20:58I hope it doesn't break
21:00Potatoes are delicious
21:02If you cut it, it will break
21:04Potatoes don't break easily
21:09We call it Kuzuimo
21:12What's that?
21:15Akiyama is looking for potatoes in Retort Curry, Hokkaido
21:21He found out that there are potatoes that don't break easily
21:26This is Kuzuimo
21:30I see
21:32It's small and cute
21:37It's too small to be sold
21:43This is taken to the starch factory as Kuzuimo
21:48To the starch factory?
21:50Do they have a place to go?
21:53They do, but they don't have much money
21:56It's Kuzuimo
22:00I'm a TV person, so I'm using the brake
22:04If it's like this, it'll break easily
22:10It won't break
22:14Let's try Danshaku
22:26It's delicious
22:29It's easy to eat
22:33It has the umami of the skin
22:38It's easy to eat
22:40You can feel the umami of the skin
22:42Let's try the curry sauce
22:46It's delicious
22:51The curry using fake potatoes is luxurious
22:58Potatoes in Retort Curry, Hokkaido
23:00Will be eaten as a mini-size Danshaku
23:04While the curry ingredients are being prepared, the members will report
23:09The ingredients are being prepared
23:13I'm going to make the recipe
23:18Is there such a person?
23:20Spicy Nakamura
23:22Maruyama
23:25To be honest, I'm giving you a present
23:29Spicy Maruyama and Maruyama Gondarasu
23:33It doesn't matter
23:36It's a very exciting curry
23:39Curry in the back seat
23:43Please go to the spicy side
23:46In order to make the recipe
23:49The manager went to Maruyama
23:54There is a person waiting there
23:58There is a person related to curry
24:03I've been waiting for you
24:06Welcome, Spicy
24:09I'm a curry researcher, Spicy Maruyama
24:16He eats 600 kinds of curry a year
24:19He is a curry researcher from Hokkaido
24:24Spicy Maruyama
24:26He made the famous commercial song in Hokkaido
24:32Nobori-betsu
24:34Speaking of which, Kumabokujo
24:37Kumabokujo
24:39Maruyama, who is good at Hokkaido and curry
24:42I wanted to ask for a recipe this time
24:45Kumabokujo
24:47I brought the ingredients
24:49Please take a look
24:51I see
24:52I have a good aura
24:54Do you have an aura?
24:55The aura of the earth
24:56That's right
24:57It's the earth anyway
24:59That's right
25:00It can't be on the sea
25:01It can't be
25:03I'm going to pull it up
25:06That's right
25:08Can I talk a little more?
25:11Of course
25:13It's the aura of the earth
25:16I see
25:17It's not about the sea
25:18It's not about the earth
25:21It's different
25:23I was born in Hokkaido
25:26I want to express the waves
25:30It's like the sea
25:32I made a mistake
25:35The soul and soul of Hokkaido
25:37Fashion and fashion
25:38That's right
25:39I want to express it
25:40That's right
25:41I've gathered them
25:43I'm going to use them to make curry
25:46Can I do it?
25:48You can
25:50I trust you
25:53I trust you
25:54I trust you when it comes to curry
25:56You look like this
25:59I don't trust you as a person
26:01You don't trust me?
26:02After this, this man is going to make the manager of Kenkoba
26:08It's a wonderful time difference
26:11It's exciting
26:12It's a women's ballet
26:17Your project this time is the curry of Hokkaido
26:21There's a global problem of food waste
26:25I'm thinking about that
26:27It's not good
26:31It's good
26:32It's good
26:33I'm going to make a recipe for the food waste
26:38Do you know who it is?
26:40Spicy Maruyama
26:42Maruyama
26:44Thank you
26:47The manager of Kenkoba came to ask Spicy Maruyama for the recipe for the curry of Hokkaido
26:55First, let's go to the meeting place of this day
26:57Let's eat the curry of Wakka, which is also a recommended shop of Spicy Maruyama
27:06It's a new-generation curry of bonito
27:08A new-generation curry of bonito
27:10Bonito is delicious in its own way
27:13It's also delicious with curry
27:16I see
27:17It's a concept
27:18It means that the bonito curry of the whole country has been left behind
27:20It's a new-generation curry
27:22Let's eat
27:23It's a new-generation curry
27:29It's been left behind
27:31Welcome to the new world of bonito
27:34Wakka doesn't have a fixed menu
27:40Every time I go there, a new curry comes out
27:43Bonito curry was also there
27:46This is the first time for me to eat this new curry sauce
27:54I see
27:55The bonito is amazing, but the meat inside is also amazing
28:00It has a sense of presence
28:02I feel like I'm going to finish it
28:05I'll finish it
28:06Are you going to finish it?
28:08I think I'm going to start eating
28:11It's better to finish it early
28:14The original purpose of this day is not to eat curry of Wakka, but to eat the curry of Spicy Maruyama
28:21What kind of curry did they make?
28:26I want to deliver this curry to many people
28:29I made a butter chicken curry
28:32Butter chicken curry is delicious
28:34I made a butter chicken curry, but Daichi's passion and soul are not happy
28:39Shut up
28:41I made a spicy butter chicken curry
28:48Butter chicken tastes sweet
28:53It's pretty exciting
28:55Do you understand at this stage?
28:57I understand
28:59Can I eat curry first?
29:07I see
29:09I thought it would be mild, but it's not
29:13It's a great time difference
29:15It's exciting
29:16It's like a women's ballet
29:18It's like a women's ballet
29:20It's a time difference attack
29:22It's okay to call it a women's ballet curry
29:24Is it a women's ballet curry?
29:26Every time I eat it, I feel like I'm in the first or second stage
29:30I'm happy
29:32What is the impression of the chicken?
29:39It's a taste that children don't know
29:42It's a chicken
29:43It's a taste that children don't know
29:47It's a potato
29:50It's a potato with skin
29:52The texture and smell of the skin are good
29:56It's my first time to feel it
29:58The potato is happy
30:01I'm sorry, I made a mistake
30:03You didn't make a mistake
30:05I didn't make a mistake
30:07I can't trust you as a person, but I can trust you as a curry
30:10Really?
30:11I'm glad
30:13Spicy
30:14I can't trust you as a person
30:16I have to do it
30:19The production of the prototype is on the rise
30:21Mr. Maruyama is looking forward to the completion of the recipe
30:25The manager went to the curry rice
30:33This is amazing
30:35I've only seen this on Discovery Channel
30:39A flock of swans
30:42I'm in Iwamizawa
30:45I went to research the rice
30:48There is a great rice
30:51There is a rice farmer in Hokkaido
30:57He prepares curry
31:00It's delicious
31:02This rice is adopted
31:07The manager visited Matsunagaen, which has been growing rice for more than 100 years
31:13He grows rice in popular curry restaurants in Sapporo
31:23Do you work here?
31:24Yes, this is the rice I harvested this year
31:31This is the rice used to make brown rice
31:37Is this rice?
31:39This is rice
31:40This is the rice used to make brown rice
31:46This is the rice used to make brown rice
31:50It smells good
31:52What kind of rice is this?
31:55This is the 70% of Hokkaido rice
32:02This is Yumepirika
32:04I've eaten Yumepirika
32:08It was a gift for my junior's wedding
32:14I think it was a part of Miki's sweat
32:18Ayahime, a strong Hokkaido rice
32:22She grows Kirara 397, which was born in Hokkaido 35 years ago
32:29A huge rice mill is used to make brown rice
32:35The manager was surprised to see a rice mill
32:40This machine can make 600 kg of rice per hour
32:46How much is it?
32:48It's 20 million yen
32:53That's a lot
32:55I can do it
32:57Thank you
32:59The manager was curious about this
33:03This is the rice that hasn't been matured
33:07The rice eaten by bees can be removed
33:11Can't we eat this?
33:13I don't think so
33:17It's tasting time
33:21We're looking for the best rice for this curry
33:25This is the rice
33:30The taste hasn't changed
33:35Let's start with Nanatsuboshi
33:39Nanatsuboshi has a good balance of sweetness and stickiness
33:44It's the most eaten rice in Hokkaido
33:48It's very soft
33:51It's perfect for curry
33:55It looks good
34:01It's very good
34:03Curry is a spicy food
34:06The rice is sweet, so it might have absorbed the curry
34:10Next is Yumepinka
34:13It has a strong sweetness
34:16I often make curry at home
34:19I often make this
34:21It's Yumepinka and curry
34:24It's good
34:27It's different when you eat it like this
34:30Compared to Nanatsuboshi, it has sweetness and stickiness
34:37Next is Ayahime, which has a strong stickiness and softness
34:43It's similar to Yumepinka
34:46It has more sweetness and stickiness than Yumepinka
34:53This might be good
34:55The inside is soft and the outside is hard
35:01It might be good for curry
35:04The liquid and the liquid
35:08It has a good texture and the more you chew, the sweeter it gets
35:14I think it's my first time eating this
35:17It's a familiar dish for people living in the same area
35:20It's a familiar dish
35:22This is a dish that is often used in curry
35:30It's good
35:32You can use any of these
35:35Let's try the Haimai that was removed
35:45It's good
35:50But Haimai can't be compared to the quality of rice
35:55So it's a shame to use it this time
35:58Then, the manager of Kenkoba made a suggestion
36:04I often hear that there is a blend
36:07How do you mix these?
36:10In the curry shop, there are 8 to 2 blends and 9 to 1 blends
36:16The professional does it in detail
36:19Can I blend it?
36:23Yes, please
36:26Can you do it?
36:29That's how it is
36:31It's not when you boil it, it's when you boil it
36:36There is such an analog blend
36:40I'll put in about this much
36:45There is no one who does this
36:49It's amazing
36:55I know it's not like this
37:06I think it's really good
37:08I think it's really good
37:10What should I do?
37:12I'll boil it and mix it up
37:17So, the rice is decided by the four kinds of blends
37:39Kenkoba
37:57About three months after looking for ingredients
38:00The three gathered in a certain place in Sapporo
38:05How is it?
38:07What is this place?
38:09What is this?
38:11It's amazing, isn't it?
38:13It's a tasting venue
38:15It's so luxurious
38:17It's amazing
38:18After all, I'm the most amazing
38:21When I go to Asahi Nao, I don't get excited when I enter the venue
38:26It's a sacred place
38:28I'm just checking the plane on my way home
38:31It's a day trip
38:33The venue of the tasting is Jardin du Bonheur, a wedding venue where you can see the garden and enjoy the luxury
38:42In the garden, an aura dome is installed
38:45In the winter season, the projection mapping reflected in the snow will liven up the party
38:51This time, we will have a tasting at this venue
38:57You don't have to pour curry on the snow
39:00Oh, that's later
39:02I'm in a hurry
39:04Don't be in a hurry
39:05Take your time
39:07Let's go over there
39:09Look at this
39:11It's amazing
39:12It's beautiful
39:13It's amazing
39:14It's surrounded by snow
39:16It's beautiful
39:17I'm in good condition
39:19Let's have a tasting
39:20It's cold
39:22What?
39:23It's cold
39:24I don't wear heat tech
39:26What do you think of this?
39:27It's a dome
39:28I'm going to have a professional wrestling match here
39:30Here?
39:31It's a big match
39:32Please do something about curry
39:33Hello
39:35Welcome to Spicy
39:37Oh my god
39:39Spicy
39:41Wait a minute
39:43Who are you?
39:46I'm Blanket Akiyama
39:49Are you Blanket?
39:51Leave Blanket to me
39:53I'm Blanket
39:56I'm Spicy
39:58Thank you for cooperating with us
40:03Thank you
40:05You look like a judge
40:08I'm an all-star
40:10All-star of Hokkaido
40:12I can't do it without you
40:14If I lock these four people here, Hokkaido will be over
40:18I don't have anything to eat
40:21It's amazing
40:23What did you say?
40:25I don't know
40:27I don't know where I'm going
40:29I'm scared
40:31I'm scared
40:33Are we doing it right?
40:35We're doing our best
40:37Leave it to us
40:39It's pretty good
40:41It's pretty good
40:43I'm hungry
40:45Let's bring it in
40:49What?
40:51You look like a judge
40:53I'm a judge too
40:56I don't know why but when I play with Spicy
41:01I feel anxious
41:03I feel anxious
41:05Leave it to me
41:07It's curry
41:09Leave it to me
41:11Leave it to me
41:13The first tasting of curry is done
41:17The members are excited
41:19The strongest curry in the history of the show
41:23It's good
41:25It's the best curry in the history of the show
41:45Here it is
41:47It smells so good
41:51The product package is here
41:55Let's open it
41:57Please sing the opening song
42:06It's time to open it
42:11It's this
42:13Stop it
42:15It was fast
42:17It's curry
42:19What is this?
42:21Isn't it amazing?
42:23It's rice
42:25It's the first time I've seen this
42:27It's the first time
42:29Look at my handwriting
42:31It's my relative's
42:33It's my relative's
42:35It's my relative's
42:37They were looking for ingredients
42:39They were looking for ingredients
42:41They were looking for ingredients
42:43The completed package is
42:45The completed package is
42:47This
42:49This is the curry that Akiyama drew
42:51I drew it
42:53I drew chicken
42:55Chicken
42:57It's like a monster
42:59It's like a monster
43:01Who drew this?
43:03Monster
43:05It's not like curry
43:07It's scary
43:09It's exciting
43:11It's a ritual of putting a spoon
43:13It's a ritual of putting a spoon
43:15Please sing the opening song
43:17It's time to put a spoon
43:21It's time to put a spoon
43:25It's time to put a spoon
43:31President
43:35I'll eat it
43:39It's delicious
43:41It's here
43:43It's here
43:45It smells good
43:47It's spicier than I thought
43:49It's delicious
43:51It's delicious
43:57It's delicious
43:59It's delicious
44:01It's delicious
44:03Did you make it?
44:05I made it
44:07Can you make it?
44:09Can you make it?
44:11It's delicious
44:13It's really delicious
44:15Can I try?
44:17I can't believe it
44:19I can't believe it
44:21It's so strange
44:25I dare to put a lot of butter
44:27I dare to put a lot of butter
44:29I dare to put a lot of butter
44:31It's a little spicy
44:33It's a little spicy
44:35It's a little spicy
44:37If I make a mistake, I'll apologize
44:39I'm going to be a little nervous.
44:41What's up with the noodle?
44:43I don't know.
44:45How is it?
44:47I don't know what's going on.
44:49The noodles are great.
44:51I'm getting hungry.
44:53How is it?
44:55The onions are good.
44:57Do the onions look good?
44:59The onions are good.
45:01The onions are melting in the curry.
45:03So you can't see them.
45:05It's the base.
45:07I think it's the base.
45:11Mr. Kobayashi, how is it?
45:13It's really good.
45:14It's softer than I thought.
45:18The taste is still there.
45:21Mr. Tada.
45:22Potatoes.
45:23This is a size that can't be sold, so I'm really grateful that you use it.
45:28I've been wasting it so far.
45:31It's easy to eat.
45:33You can put it in twice.
45:37I'm sorry, Mr. Mazan.
45:38I've never said that before.
45:40No, thank you.
45:41It was delicious rice, wasn't it?
45:44Yes.
45:45I've never put in sticky rice wine.
45:47This time, I think it's a good blend because it's glossy.
45:51This is good.
45:52I should have asked a cook.
45:55This is the most boring curry in the book.
45:59Kenguma curry.
46:02Why did you write it on the futon?
46:04Is the illustration okay?
46:06It's okay.
46:09It's quite spicy.
46:10It's stimulating.
46:12I think this is the most delicious curry I've ever eaten.
46:16It's really delicious.
46:17I think this is the most delicious curry I've ever eaten.
46:21This is the best dish.
46:23Thank you, everyone.
46:27It was the best.
46:28It was good for everyone.
46:30Yes, it was.
46:32Well, the competition is over.
46:36That's all.
46:37It's too short.
46:39It was a three-stage competition.
46:41We're going home today, aren't we?
46:43Yes.
46:44I'm going to stay here.
46:46Why?
46:47If you want to eat retro curry,
46:54check out the home page of Kenguma Curry Club on TV Hokkaido.