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00:00Teleto!
00:30A traditional Japanese vessel made of wood and leather.
00:37A person who learned how to make a Magewappa is now in Japan.
00:46His first day in America.
00:48He is a woodworking craftsman, Mr. Brendan.
00:55How is it?
01:01This is the smell of Japan.
01:04I'm excited.
01:08He lives in Kentucky.
01:13He first met him six years ago.
01:22Excuse me.
01:24Excuse me.
01:27My wife is here.
01:29Hi.
01:31Nice to meet you.
01:33This is my wife, Jocelyn.
01:36They were college classmates.
01:39They got married after 10 years of marriage.
01:43They live in an apartment in San El Dique.
01:47It's stylish.
01:49It's a cozy house.
01:51This is our living room.
01:54This is the furniture I made.
02:00Let's take a look at his Magewappa.
02:08Let me see.
02:10It's handmade.
02:14It's amazing.
02:16It's well-made.
02:20The feature is the beautiful appearance of the wood.
02:24It's beautiful.
02:28It is made of wood, so it can be used as a room or a lunch box.
02:35It absorbs the excess water from the rice,
02:39and the rice remains intact until the last grain.
02:45The grain is often used as an ingredient,
02:49and it has antibacterial properties, so the rice won't be damaged.
02:53It's a good lunch box.
02:55It's perfect.
02:56The Magewappa has a long history.
02:59The Magewappa from the ruins of the Heian period
03:02is almost the same shape as it is now.
03:09And now, it's popular in Japan.
03:13Yes, it is.
03:15There are many books about it.
03:20There are many posts on SNS about the Magewappa lunch box.
03:28In addition, more and more people are using the Magewappa
03:32as a lunch box in Japan.
03:36Wow.
03:40The Magewappa is actually made of cedar board and Yamazakura leaves,
03:45but it's hard to get them in the U.S.,
03:48so we use oak and hickory.
03:53Wow.
03:55He has never been to Japan,
03:59and he learns by watching videos on the Internet.
04:04How does he make it?
04:07It's stylish.
04:09This is a workshop where three craftsmen share their tools and places.
04:15First, they cut the wood.
04:18Find a nice piece.
04:20What?
04:21I can see your butt.
04:23Wait a minute.
04:25I can see your butt.
04:27That's a shame.
04:30They use a saw to make the wood into a board.
04:35Wow.
04:37I didn't know there was such a machine.
04:39And then...
04:41To bend the board,
04:43you have to warm it up and make it soft,
04:46but the method is not explained in the video,
04:49so I couldn't understand it in detail.
04:53So, using the original method,
04:57you warm up the board and bend it.
05:04What's that?
05:07What's that?
05:09This is a steam box.
05:12You put the board in it, make it soft, and then bend it.
05:16That's a good idea.
05:18It's made by Mr. Brendan,
05:21who uses it to bend the legs of the chair.
05:24Wow.
05:25You pull the steam from this tool,
05:28which is used to peel off the paper,
05:30and put it in the box.
05:33Wow.
05:40In Japan, this is illegal.
05:43I see.
05:44But after trying various methods to make the board soft,
05:48this was the best.
05:51It's slanted.
05:5520 minutes with my son.
05:59When you bend the board,
06:02you use a special tool.
06:07But there was no explanation in detail,
06:11so I made it myself.
06:14That's amazing.
06:16You wrap the board around the water pipe.
06:23Then you fix it with a wire.
06:30It's very hot.
06:32Everything ready.
06:34It slides.
06:36You bend it quickly.
06:38It's hot.
06:40While it's hot, you wrap it around the pipe.
06:44It's a water pipe.
06:48It's bent.
06:50You fix it with this.
06:52It's a power play.
06:54That's amazing.
06:56This goes here.
06:59You put a stopper on it.
07:04You leave it like this for two days.
07:07That's amazing.
07:09After trial and error,
07:11he decided that two days of shadowing was the best.
07:15He studied it.
07:17It's well-made.
07:19That's amazing.
07:21It's beautiful.
07:23You sew it with a wooden leather.
07:31There we go.
07:33It's all done.
07:35The Magiwappa.
07:37That's amazing.
07:40Refer to the video on the Internet.
07:43Cover the areas you don't know with your own techniques.
07:51That's amazing.
07:54It's already done.
07:57He's made more than ten of them.
08:01That's amazing.
08:03I want Brendan to go to Japan.
08:06Through making Magiwappa,
08:09I can learn about traditional Japanese culture.
08:13I can't have such a valuable experience anywhere else.
08:18If you actually see the work of a Magiwappa craftsman,
08:21I think you can get a little closer to the real thing.
08:25After three years due to COVID-19,
08:28to convey his invitation,
08:30he went to Brendan.
08:32He moved from Kentucky to Otago, New York.
09:03Almost three years.
09:05You're finally going.
09:07That's amazing.
09:09I have great news.
09:11What is it?
09:16My three-month-old daughter, Matilda.
09:19Hi.
09:20Can you say hi?
09:22She's so cute.
09:24While waiting for the invitation,
09:27Brendan gave it to his dad.
09:35Are you happy, Matilda?
09:38It's a plane ticket.
09:43You're so excited.
09:45I want to go to Japan.
09:48I'm confused.
09:51She's so cute.
09:54Two years ago.
09:57Brendan.
10:00This way, please.
10:03Finally, he's on his way to Japan.
10:07Welcome to Japan.
10:09Thank you so much.
10:12Thank you for your hard work.
10:14After this,
10:15Brendan learned about Magiwappa's tradition and techniques.
10:20He was surprised when he came back.
10:25This is my new book.
10:30That's amazing.
10:31He's so good.
10:34When he was invited to Japan,
10:36his life changed.
10:41Brendan went to...
10:49Akita.
10:54Very nice.
10:55A little colder.
10:56But it's beautiful.
11:00It's great to come to the birthplace of Oodate Magiwappa.
11:06The birthplace of Oodate Magiwappa.
11:09Oodate City, Akita Prefecture.
11:12What's Oodate?
11:14In the first place,
11:15it's a craft made by bending wood.
11:20It's beautiful.
11:23Shizuoka's Ikawa Menpa.
11:27Kumamoto's Issho-uchi Mage.
11:30There are many kinds.
11:32There are many kinds of craft in Japan.
11:38Among them,
11:40Oodate Magiwappa is the only one
11:44designated as a traditional craft in Japan.
11:47I see.
11:49In Akita Prefecture, which originally had a lot of cedar trees,
11:53a bento box was used by a craftsman
11:57who made dolls.
12:00I see.
12:03In the Edo period,
12:04a craftsman who ruled Oodate
12:07made Oodate Magiwappa as a service to the samurai.
12:13I see.
12:17Since then,
12:18Oodate Magiwappa has become a special product.
12:23I see.
12:26Oodate Magiwappa
12:31Be careful.
12:33Please put your hands together.
12:35Let's enjoy Magiwappa
12:37while feeling the goodness of Magiwappa.
12:39Thank you for the food.
12:40Thank you for the food.
12:41It's a traditional meal.
12:44It's a good meal.
12:47It looks delicious.
12:48Oodate Magiwappa
12:53This is made from experience.
12:58They are all Magiwappas.
13:00They are all Magiwappas.
13:03How does Magiwappa taste?
13:06They are taking turns.
13:07They are taking turns.
13:09Magiwappa is easy to eat
13:12and Magiwappa is special.
13:17Magiwappa goes well with rice.
13:21Magiwappa goes well with rice.
13:22I feel like I'm eating in nature.
13:28Oodate Magiwappa
13:30went to the land of Baha.
13:36I think I see it.
13:38Wappa building?
13:40Wappa building.
13:42Wappa building.
13:49It's amazing.
13:52It's full of Magiwappa.
13:56It's so much.
13:59Do you know where it is?
14:02Shibata? Yoshinobu?
14:04Really?
14:06Wow.
14:08That's really exciting.
14:11That's really good.
14:14Shibata Yoshinobu Shopping Mall
14:19Shibata Yoshinobu,
14:21who won the Zuiho Tanko Award in 2024,
14:25opened 59 years ago.
14:30The beauty and technology are highly appreciated,
14:34and it became one of the factors
14:37that led to the establishment of Shibata Yoshinobu.
14:49Nice to meet you.
14:51Oh, wow.
14:55Oh, my God.
14:59There's so many.
15:02This is Shibata Yoshinobu Shopping Mall.
15:10Can I touch it?
15:12Yes.
15:14Oh, my gosh.
15:16Wow.
15:20This is so beautiful.
15:26The colours are beautiful.
15:28It's beautiful.
15:31The surface is very smooth,
15:35and the shape of the soil is wonderful.
15:37How do they make it?
15:39The photos and the real thing are completely different.
15:43The roundness of the cloth
15:46and the smooth finish are the characteristics.
15:49They make it by bending it.
15:55There are many kinds.
16:00There are five layers.
16:07It's for sailing.
16:09It's good for sailing.
16:11Wow.
16:13The one with a low height is a bread plate.
16:18A bread plate.
16:20And there's a butter case.
16:24A butter case.
16:28Even on the sale site,
16:30the quality is excellent.
16:33Even for those who have been waiting for half a year.
16:36I want to buy all of them.
16:39Oh, my God.
16:42Shibata Yoshinobu Shopping Mall,
16:44which they have longed for,
16:46is full of excitement.
16:48Wow.
16:53Meanwhile,
16:55Shibata Yoshinobu Shopping Mall.
16:57He's watching.
16:59He's watching.
17:01Wow.
17:03I'm happy.
17:05I thought I was going to lose.
17:09I thought I liked it.
17:12Actually, this person.
17:17The second generation of Shibata Yoshinobu Shopping Mall.
17:20Mr. Yoshimasa Shibata.
17:22Wow.
17:24Fifteen years ago,
17:26he inherited it from his father.
17:28The traditional way of making Katawara.
17:32A mixture of tradition and modernity.
17:36It's made by Magewa.
17:38It's cool.
17:39Wow.
17:41It's really cool.
17:43Wow.
17:45It's cool.
17:47This champagne cooler
17:50was awarded the Prime Minister's Award
17:53at a workshop held four years ago.
17:58It seems that Mr. Shibata
18:00also knew Mr. Yoshimasa.
18:03Shibata Yoshinobu Shopping Mall
18:06to meet Mr. Yoshimasa.
18:08When I was looking up Magewappa on the Internet,
18:11his work was a hit.
18:14His work is also known in New York.
18:17Wow.
18:18Mr. Shibata's Magewappa
18:20has no other beauty.
18:22Magewappa with a unique shape
18:25stole my heart.
18:27I really love his work.
18:31Wow.
18:34Yes.
18:35Mr. Yoshimasa is a craftsman
18:38that Brendan admires.
18:40Wow.
18:43This time,
18:44I conveyed my enthusiasm.
18:46Mr. Yoshimasa accepted my request.
18:50Please say it.
18:52I will definitely say it.
18:54I'm looking at you.
18:56I'm Yoshimasa.
18:58Oh my god.
19:00He sneaked behind Brendan.
19:08Hello.
19:10Nice to meet you.
19:12Oh my god.
19:14Oh my god.
19:17Nice to meet you.
19:18Nice to meet you. I'm Shibata.
19:20I'm Brendan.
19:23Please take good care of me.
19:26Oh, my words.
19:28I'm too excited.
19:31Please take good care of me.
19:34That was close.
19:35Thank you for coming all the way here.
19:40It's so...
19:41It's worth coming all the way here.
19:44I'm so happy to meet someone I admire.
19:49I'm glad that you're so happy.
19:53How should I call you?
19:56You can call me Masa.
19:59Mr. Masa.
20:00Can I show you my Magewappa?
20:03Of course.
20:04Okay.
20:06Let's take a look at Magewappa.
20:10It's totally unique.
20:11It's still a Magewappa.
20:14Oh, yeah.
20:18It's made of a different wood.
20:22How would you rate it?
20:25I'm excited.
20:26How would you rate it?
20:28I can see where he's struggling.
20:31Wow.
20:33How would you rate it out of 100?
20:35Should I ask him?
20:3770.
20:40He's doing his best.
20:42You did a good job gluing it.
20:45You did a good job.
20:46Yeah, yeah.
20:47And it's round.
20:49The circle is round, too.
20:51It's beautiful.
20:53You're very kind.
20:56I really am.
20:58I put a lot of effort into the tools.
21:01When my father first started,
21:04it was like this.
21:06When he asked me to buy it,
21:09I had to make it beautiful.
21:11So, I put a lot of effort into it.
21:13That's great.
21:15I didn't put a lot of effort into it.
21:17I think it's okay to use it.
21:20So, I'll give it 70.
21:21I'll give it 30,
21:23because it's beautiful.
21:26I think you'll understand.
21:28It's an honor.
21:32I want to make it beautiful.
21:36They head to a nearby factory.
21:40This is the factory.
21:42Oh, is this the factory?
21:44Wow.
21:45It's over there.
21:46Oh, wow.
21:47It's big.
21:50This way, please.
21:51After this,
21:53the craftsmen will make
21:56both good and beautiful things.
22:00Wow.
22:02It's so soft.
22:05To learn the traditional Japanese way of making Magewappa,
22:09Mr. Brendan, an American,
22:11has come to Japan for the first time.
22:15It's made of wood, and it's absorbent.
22:18As a bento box,
22:20it's very popular in Japan.
22:24The charm of it is that
22:26you can put a lot of side dishes and rice in it.
22:30Just by putting it in,
22:32it looks very delicious.
22:34Please make my bento, too.
22:36Please make it.
22:39It's sudden, but here are the top 3 side dishes of bento boxes.
22:45The 3rd place is hamburger,
22:47but the 2nd place is...
22:48What is it?
22:50Tamagoyaki.
22:53Tamagoyaki is a national food of Japan.
22:59In the first place,
23:00it was transmitted from Portugal to Castela in the Southern Hemisphere,
23:06and people started to eat egg dishes.
23:11In the Edo period,
23:12Tamago Fuwa Fuwa, which was popular as a side dish,
23:16became the original form of Tamagoyaki.
23:21It's also popular as a side dish of Magewappa bento.
23:25We invited Mr. Ilham from Morocco, who loves Tamagoyaki.
23:29Mr. Ilham is here, too.
23:33It's freshly made by Mr. Yamacho, who is popular in Sukiji.
23:38It looks delicious.
23:40Thank you for it.
23:46Here you are.
23:52It's really delicious.
23:54The 5th place is...
23:57Shinisei, which was established 140 years ago.
24:03This is the ultimate Tamagoyaki,
24:06which is made with an unusual cooking method.
24:13Mr. Shotaro Ikerami, who is also known as a gourmet,
24:17was also interested in it.
24:20Mr. Arakawa, who has been making Tamagoyaki for 9 years,
24:24is a professional.
24:26It is said that only people who are recognized in the sushi industry
24:30can make Tamagoyaki.
24:33The first thing he took out was...
24:36This is called Ataribachi.
24:38What?
24:39Ataribachi?
24:40Ataribachi.
24:41Ataribachi.
24:42Ataribachi.
24:43I've never seen it before.
24:45Ataribachi.
24:47Boiled Shiba shrimps.
24:53This is Ataribou.
24:55Ataribou.
24:56You hit it with a stick.
24:58You hit it like this.
25:03Until the shape of the shrimp disappears.
25:07You hit it.
25:10When the shape of the shrimp disappears,
25:13add sugar and white fish paste and mix.
25:18The more you knead, the stickier it becomes.
25:21That's true.
25:23He hasn't used eggs yet.
25:26I can't believe it's really Tamagoyaki.
25:29When I first came here,
25:31I didn't think it would be like this.
25:35When it becomes thick...
25:37It's like cream.
25:39I'm going to add eggs.
25:41I'm going to add eggs now.
25:43Eggs?
25:44Eggs are coming.
25:46Eggs are coming.
25:48She breaks the eggs into several pieces
25:51and mixes them little by little.
25:56By doing this, the air doesn't get in.
25:59The dough doesn't get burnt.
26:01You don't add air.
26:04She uses about 10 eggs per piece.
26:07Wow, that's amazing.
26:12She mixes it slowly for 30 minutes.
26:19The color is changing.
26:21Yes, it's becoming like Tamagoyaki.
26:24It's glossy.
26:25I want to try making Tamagoyaki at home.
26:28I think it's difficult.
26:30It's difficult.
26:32I've been a chef for 9 years,
26:34so I'm not good enough.
26:38Finally, soy sauce.
26:40Just a little bit of salt.
26:42Just a little bit.
26:44The dough is done.
26:46It took 50 minutes.
26:4850 minutes to make Tamagoyaki.
26:50She pours the finished dough
26:52into the oiled Tamagoyaki pan.
26:56Wow, that's amazing.
26:58Then...
27:01Then I turn off the ventilator.
27:04Why do you turn off the ventilator?
27:06The heat is taken away by the ventilator,
27:09so I turn it off to prevent that.
27:11I turn it off in the oven.
27:13I see.
27:14Instead of Tamagoyaki,
27:16it becomes Ileham Yaki.
27:19There's another reason to turn off the ventilator.
27:23Actually, the heat is extremely low.
27:26Even a little wind can make the heat go away.
27:30And...
27:32I'll use this charcoal to grill it for 40 minutes.
27:35I'll grill the four corners first.
27:38Then I'll put the water in the middle.
27:41Then I'll drain the water from the middle.
27:45It's interesting.
27:48The heat is extremely low from the bottom.
27:50The heat is 2 kg from the top.
27:542 kg?
27:56When it's grilled,
27:57she moves the charcoal
27:59and grill it for 40 minutes.
28:02This is called the ultimate Tamagoyaki.
28:07Wow!
28:22Mr. Arakawa has been in charge of this for half a year.
28:26He grills one Tamagoyaki for about 2 hours.
28:29He grills four Tamagoyakis a day.
28:31It's really hard.
28:33He grills Tamagoyakis every day.
28:35This is also part of his training.
28:38It's really hard to grill Tamagoyakis.
28:43You can't fail.
28:45This is crazy.
28:47Excuse me.
28:50He's so kind.
28:53Thank you for your hard work.
28:55It's time for surgery.
28:58I want to help too.
29:01I want to help too.
29:03Turn it over.
29:05If you push it forward a little, it will come off.
29:08Be careful.
29:11Wow!
29:12It's amazing.
29:13It's like a castella.
29:14It's amazing.
29:27I like horses.
29:29I do horseback riding.
29:32That's a lot.
29:34What kind of horseback riding do you do?
29:37There is a route for horseback riding.
29:39I do horseback riding and beauty in that route.
29:43I do figure skating, too.
29:45It's a lot of work.
29:47I do it 12 or 13 times.
29:50The second most popular dish in lunch boxes, Tamagoyaki.
29:55It's made in an unusual way.
29:58It's made in Ginza Sushi Ko.
30:02It's very low heat from the bottom.
30:04It's grilled over charcoal for 40 minutes from the top.
30:08Wow!
30:09It's amazing.
30:10It's like a castella.
30:11It's done.
30:14Turn it over.
30:15If you push it forward a little, it will come off.
30:19Be careful.
30:20Wow!
30:29Thank you for your hard work.
30:31It's done.
30:34Tamagoyaki of Sushi Ko has a history of 140 years.
30:40Shotaro Ikedami's favorite, Tamagoyaki, is very fine.
30:46It's like a Basque cheesecake.
30:48Is there such a vivid yellow?
30:52It's beautiful.
30:53It's the ultimate dish.
30:56This is...
30:59It's freshly baked by Mr. Ilham.
31:01I'll eat this much.
31:04It's like a castella.
31:09It's delicious.
31:10It's really delicious.
31:12It's sweet.
31:15I was surprised to see the shrimp.
31:18It's sweet and fluffy.
31:20It's amazing.
31:22It's like a castella.
31:26I might eat it all.
31:29Please do.
31:31After they came back,
31:34they made more than 300 pieces of Tamagoyaki.
31:38It's delicious.
31:39It's beautiful.
31:41You did a good job.
31:44Mustafa, his father, said...
31:47I ate Tamagoyaki too much every day.
31:50There was a time when I didn't want to see it anymore.
31:53But I love Tamagoyaki now.
31:57Mr. Ilham, who became more fond of Japan because of the invitation,
32:03applied for the job of the Japanese Embassy in Morocco.
32:10Now, he teaches Japanese,
32:12and as a member of the Japanese Embassy's cultural department,
32:17he has become a part of spreading Japanese culture in Morocco.
32:25And the first place in the lunch box ranking is...
32:29I don't think there's any fried food.
32:32Is this a meatball?
32:34Sausage? Wiener?
32:35What is it?
32:36What makes me happy is fried chicken.
32:38Wiener.
32:40Yes, fried chicken.
32:42Speaking of lunch boxes.
32:44Fried chicken, which is loved by all ages.
32:47Fried chicken is the best.
32:49In 2020, the annual consumption of fried chicken in Japan exceeded 400 million.
32:57It was about 90 years ago that fried chicken appeared on the table.
33:04Mikasa Kaikan, a restaurant in Ginza, Tokyo,
33:07was the first to use it as a menu.
33:12It was so popular that it was called the specialty of Ginza,
33:16and it spread all over the country in no time.
33:21In order to learn fried chicken, which is popular as a side dish in Magiwappa bento,
33:26we invited Mr. Kamilo from Argentina.
33:32We visited Nakatsu City, Oita Prefecture.
33:35Oh, Nakatsu. Speaking of fried chicken.
33:38Oita Prefecture has the highest consumption of fried chicken in Japan.
33:42Among them, Nakatsu City has 55 specialty stores.
33:49There are more than 50 specialty stores in Oita Prefecture,
33:52and there are more than convenience stores.
33:56He won the gold medal at the Karaage Grand Prix for 13 years in a row.
34:03It looks delicious.
34:04We asked him to accept it.
34:08Oh, yes.
34:10Welcome. Hello.
34:12Hello, sir.
34:13Nice to meet you.
34:14Welcome.
34:15Why?
34:16I'm Mr. Kamilo from Argentina.
34:19I'm Mr. Nishigori.
34:21I'm the first president.
34:22I'm the president now.
34:24I do everything I know.
34:27Thank you very much.
34:29I'm sorry.
34:30What are you doing?
34:31He's so polite.
34:35Bungoya is a half-century-old butcher shop.
34:39It's a specialty store loved by the elderly.
34:43Would you like to try it?
34:45Would you like to try it?
34:46Thank you very much.
34:48It's delicious.
34:49You might drop it.
34:52Be careful.
34:53I might drop it.
34:54Be careful.
34:56I'll be careful.
34:58It's nice here.
35:00It looks delicious.
35:10It's hot.
35:11It's hot.
35:15It's hot.
35:21It's delicious.
35:23It's very delicious.
35:24It's delicious.
35:25Is it delicious?
35:26This fried chicken is crispy on the outside and very juicy on the inside.
35:31It tastes great.
35:34It's the best fried chicken I've ever had.
35:39I'm grateful for that.
35:41Thank you very much.
35:42Thank you very much.
35:43I want to eat it.
35:45He borrows an apron from the shop and takes a look at the preparation.
35:56He uses a broiler.
36:02You use the skin, too.
36:05This is already seasoned.
36:08It tastes better.
36:11He cuts the chicken into pieces.
36:16This is the most important part.
36:21This is salt.
36:22Four teaspoons.
36:24First, he soaks the chicken in salt.
36:30Why do you soak the chicken in salt?
36:33To absorb the sauce.
36:37By soaking the chicken in salt, the moisture of the chicken comes out due to the pressure of the salt.
36:45When the chicken is soaked in the sauce, the sauce will be absorbed into the chicken.
36:51From the bottom to the corner.
36:54From the corner to the corner.
36:57And the important part, soaking the chicken in the sauce.
37:02I'm sorry.
37:03Please wait.
37:07He wants to learn and make it his own.
37:11He has no regrets.
37:13I'll study hard.
37:16What is the sauce for the 13th consecutive gold medals in the fried chicken grand prix?
37:22First, he puts apples, garlic, and ginger in a blender and makes a paste.
37:28Then, he adds apple cider vinegar to soften the meat.
37:40He also adds secret ingredients.
37:45I can't make this sauce unless I have an employee.
37:53I promise I won't open a restaurant here.
37:58Please wait.
37:59I'll open a restaurant in Argentina.
38:03Then, he adds Oita prefecture's light soy sauce.
38:09He lets it sit for about a month.
38:11A month?
38:13Then, it becomes brown.
38:17This is the secret sauce.
38:20I can't make this sauce at home.
38:23Then, he adds it to the chicken.
38:27I'll put this in the corner.
38:34After mixing it well, he puts it in the fridge for a day.
38:40By letting it sit, the chicken will be seasoned well.
38:49Then, he adds starch to the chicken.
38:54One, two, three.
38:56The key point is to spread the meat evenly so that the batter won't become thick.
39:05Now that the preparation is done, he puts it in the oil.
39:13What kind of oil do you use?
39:16This is natane oil.
39:19Natane oil makes the chicken crispy.
39:25I see.
39:28After putting it in the oil,
39:31we fry it for about six minutes.
39:34He fries it for six minutes.
39:38Do you fry it twice?
39:42Of course, we fry it once.
39:44Of course.
39:45We fry it twice.
39:47I see.
39:50Amazing.
39:51It's not good if you fry it twice.
39:54The taste will be too strong.
39:59If you don't fry it twice, the batter will be too hard and the sauce will be too strong.
40:10By frying it once at 170 degrees, the outside is crispy and the inside is juicy.
40:18By the way, there is a way to make the batter crispy at home.
40:24After putting it in the oil, we fry it for about three minutes.
40:29We fry it for about three minutes.
40:33Let it touch the air.
40:35I see.
40:37By letting it touch the air, the batter will be crispier.
40:43It's done.
40:44It's done.
40:46It's done.
40:47It looks good.
40:48It looks delicious.
40:49It looks delicious.
40:51It looks very delicious.
40:53He fries it for the first time.
40:55It's good to fry it for the first time.
41:04He's screaming.
41:06To be honest,
41:08if it's really good,
41:09it's really good.
41:10it's best to fry it for about 10 minutes.
41:15Let's try it.
41:20Are you okay?
41:21I'm okay.
41:24Isn't it best to fry it for the first time?
41:27I'm sorry I didn't tell you earlier.
41:32It's best to fry it for about 10 minutes.
41:36It's easy to eat.
41:37It's easy to eat.
41:41I thought it was good to fry it for the first time,
41:45but I was wrong.
41:46I thought it was good to fry it for the first time,
41:47but I was wrong.
41:52After coming back to Japan,
41:56Mr. Kamiro took advantage of what he learned at the stationery store
42:01and opened the fried chicken stall he had been longing for.
42:05Congratulations.
42:07He is spreading the deliciousness of fried chicken to the people of Argentina.