オー！マイゴッド！私だけの神様、教えます 2024年10月12日 SNSで話題沸騰!吉永小百合も愛する究極の固めプリンand舌がシビれるプリン!-
#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
Category
🎥
Short filmTranscript
00:00I'd like to ask you something.
00:02I'm going to the office tomorrow.
00:05I got a job offer.
00:07I think this is a good place.
00:09There's a good ramen shop.
00:11Ramen?
00:12I've been going there for a long time.
00:14It's called Yu-chan.
00:15Yu-chan?
00:16Yu-chan.
00:17I've never tried it before, but it's really good.
00:19If I go there, I'll definitely go.
00:22There are normal and spicy ramen.
00:25Let's start with the normal one.
00:28I see.
00:29It's not that kind of ramen?
00:31I've never tried that kind of ramen.
00:35I see.
00:37This time, it's a Kami sweets special that you want to eat every three years.
00:42A mania who loves Kotame pudding will introduce you to the recommended Kami pudding.
00:48It's delicious.
00:49It's like a cake.
00:52The legendary pâtissier, who closed the shop in the midst of the popularity boom,
00:56What is the miracle sweet that he spent his life to make?
01:00It's beautiful.
01:02It's art.
01:04It's delicious.
01:06It goes well with alcohol.
01:08Kotaro Hiromiki's Oh My God.
01:11Our gods will tell you.
01:17Hello.
01:18I'm sorry.
01:19This is a Japanese TV program.
01:22Can I talk to you for a moment?
01:24Sure.
01:25What kind of booth is this?
01:26We introduce delicious things.
01:29We've been introducing Kotame pudding for a long time.
01:33Is it a speciality of Kotame pudding?
01:36That's right.
01:38You introduce pudding from various shops.
01:41That's right.
01:42Do you like Kotame pudding?
01:44Yes, I do.
01:45There was a time when Kotame pudding wasn't so popular.
01:50When I published a book about Kotame pudding,
01:53people who like Kotame pudding came to me.
01:55I thought I could get more information about Kotame pudding.
01:59Thanks to you, I got a lot of information.
02:02I was able to continue until the 10th edition.
02:04It's the 10th edition.
02:06It's the 10th edition.
02:07It's the 10th edition.
02:08It's all thanks to you.
02:10I asked you what God is.
02:14God?
02:15There is a cafe called TETKERUN.
02:19The owner of TETKERUN has been making pudding for a long time.
02:25I really like it.
02:27It's a pudding of God for me.
02:29That's right.
02:30Originally, there was only this shape of Showa pudding.
02:35There was a chain store called PASTERU.
02:40It was a soft pudding.
02:43It was delicious.
02:44It was a new and delicious taste.
02:48It spread all over the world as an innovative taste.
02:51It was so popular that it was destroyed.
02:5820 years ago, this type of pudding was in season.
03:02Is that so?
03:03The owner of TETKERUN has been making Showa pudding for a long time.
03:12That's great.
03:13I'm grateful that the owner of TETKERUN hasn't stopped making pudding.
03:18In the first place, pudding originated in the UK.
03:21In Japan, it spread from the late Edo period to the Meiji period.
03:26It spread from Yokohama through the document of Western cuisine.
03:31And it became common in the 1960s.
03:38The history of pudding started with Katame.
03:41There are many kinds of pudding, such as the appearance of a gorgeous pudding-shaped mould and the popularity of the smooth type.
03:49This time, I will introduce you to Katame pudding, including TETKERUN, which was named earlier.
03:58The person who will guide me is...
04:00Nice to meet you.
04:01Nice to meet you, too.
04:04Komugi Komugi loves Katame pudding.
04:09Komugi has been addicted to Katame pudding for 20 years.
04:13To show her charm, she searched for a shop selling Katame pudding and filmed it herself.
04:20She has eaten more than 200 pieces so far.
04:24We would like you to try Katame pudding.
04:29Do you use eggs in pudding?
04:31Yes, we do.
04:32Today, I'm going to call a person who loves eggs.
04:36Hello.
04:37Hello.
04:39Nice to meet you.
04:41Nice to meet you.
04:42I'm Fuku.
04:43She's not a twin.
04:44Nice to meet you.
04:45I'm Marugawa.
04:47Nice to meet you.
04:48I'm Komugi Komugi.
04:50She looks like a cat.
04:52She looks like a cat.
04:54She has been addicted to Katame pudding for 20 years.
04:59She is a fan of the program.
05:04Her best friend Marugawa is on the show.
05:07My husband is thin.
05:08Can I make 2 kg of Katame pudding?
05:11It's sold at the discount shop.
05:13It's sold at the discount shop.
05:14I've seen it.
05:15It's sold at the discount shop.
05:16It's sold at the discount shop.
05:18It's sold at the discount shop.
05:19I ate it as a bucket.
05:21I like to eat it as a bucket.
05:23I ate it as a bucket.
05:24You ate it all by yourself.
05:26I ate it all by myself.
05:28It's amazing.
05:30The first thing that people are looking forward to is Katame pudding.
05:33The first thing that people are looking forward to is Katame pudding.
05:34It's good that the paper is collaborating.
05:35It's good that the paper is collaborating.
05:36Katame pudding with a rich caramel.
05:39The three came to the All Seasons Coffee.
05:45All Seasons Coffee.
05:46All Seasons Coffee is located 10 minutes away from Nishiguchi Station.
05:51It's a popular shop that specializes in home-cooked coffee for each season.
05:56Katame pudding is also very popular.
06:00What kind of pudding do you like?
06:03I like both hard and soft.
06:08I think pudding is a fluorescent water solution for fat.
06:13You're a funny person.
06:16The first thing that people are looking forward to is Katame pudding.
06:22It's big.
06:25It's big.
06:27Classic pudding with a lot of caramel sauce.
06:31It's cute.
06:33I'm excited.
06:35It looks like a dream.
06:37The taste is unique and good.
06:40It's a caramel pudding with a pungent taste.
06:43It's like climbing the stairs of an adult.
06:48The caramel is not a regular granulated sugar.
06:53It's a caramel that melts the granulated sugar slowly.
06:56It's a mixture of amylic acid called amaretto.
07:01After putting it in a cup and freezing it, pour the pudding dough into it.
07:07The point is to harden the pudding.
07:10Put it on a tray covered with water and bake it for about an hour.
07:15I see.
07:17When you cool it down and put it in the refrigerator,
07:22It looks delicious.
07:25you can see the classic pudding.
07:29It's popular with tourists from overseas.
07:33It's cool.
07:35It's unlike anything I've had before.
07:38Good.
07:39We have cheesecake in New York, but we don't have pudding.
07:42Is there pudding in New York?
07:44I think it's great that it's not just hard.
07:48I think it's a place that shakes when you shake it.
07:51I like the feeling of shaking.
07:54It's shaking.
07:57I'm sorry for being rude.
08:00Is it cute?
08:02It's cute.
08:03I think it's very good.
08:07It's cute.
08:08Cheese.
08:09It's cute.
08:10The pudding is growing.
08:13After taking a commemorative photo,
08:16First, let's try the caramel pudding.
08:19Thank you for the food.
08:23It's bitter.
08:25It's very bitter.
08:27Is that possible?
08:28It's amazing.
08:30It's bitter.
08:33If you react like that, I'll be happy.
08:36It's bitter, but it's delicious.
08:38It's very strong.
08:39I'm curious about the cream soda.
08:41What is the compatibility between caramel and pudding?
08:44Thank you for the food.
08:48It's delicious.
08:51When I ate only the caramel sauce,
08:53it was bitter.
08:56But when I ate it with pudding, it was just right.
09:00That's right.
09:02It's a bitter pudding.
09:04It's not bitter at all.
09:06It's hard, but it's smooth.
09:09It doesn't collapse.
09:12It's delicious.
09:14I think it's great.
09:17I like this cream soda.
09:20You're concentrating.
09:27It's good.
09:28You should eat the cherry.
09:30I want to drink it.
09:40Do you eat the caramel?
09:42Of course.
09:43I don't do it when I'm watching.
09:46But, if I can't see it, I want to do it.
09:48That's why I always eat it.
09:50I'm watching you.
09:54The first place is a hard pudding shop.
09:57The second place is a popular sushi shop.
10:01It's a sushi shop.
10:02Is that so?
10:03It's a four-minute walk from Kasuga Station.
10:08I'd like to introduce you to this sushi.
10:13It's delicious.
10:16It tastes like a cafe.
10:21That's right.
10:22Do you know this sushi?
10:24I love CHO SHIMARU.
10:27I'm sure CHO SHIMARU will come to my birthday party.
10:30I'm happy that God will do anything for me.
10:34It's delicious.
10:37I love CHO SHIMARU.
10:42CHO SHIMARU is a popular chain store that has 90 stores in Kanto.
10:48When they arrive at the store, they order the pudding they want to eat.
10:55I really recommend it.
10:58The store manager will show the hardness of the pudding in front of them.
11:04He flips the bat with 12 servings of pudding.
11:08Then.
11:10It doesn't come out.
11:12It doesn't come out at all.
11:15The hardness of the pudding is outstanding.
11:19The hard pudding of CHO SHIMARU is a secret ingredient.
11:24He puts eggs in it and stirs it carefully.
11:28He pours the finished pudding dough into a caramel bat.
11:33He puts it in a container with water.
11:36The point to finish the pudding in this store is to bake it in the oven.
11:42The amount of water, temperature, and time are balanced.
11:46He tried it for six months.
11:50It's amazing.
11:52The finished pudding is delivered to each store.
11:55It is a very popular pudding that can be eaten more than 300,000 times a year.
12:01The caramel is beautiful.
12:03It's my first time seeing it in front of me.
12:07He eats it as it is.
12:10It's like tofu.
12:13I think the charm of the close-up type is the edginess of the pudding.
12:17It's edgy.
12:19It's good to feel the assertion that I'm hard.
12:26He eats it with caramel.
12:34I'm about to cry.
12:38I'm overjoyed.
12:41The pudding I always eat is made like this.
12:46I'm so happy that I can't believe I'm so happy.
12:49Thank you very much.
12:51It's amazing to like something.
12:53It's hard.
12:55The spoon is always tight.
12:57It doesn't fall off at all.
12:59It doesn't collapse at all.
13:01I put it vertically.
13:03It's a pudding that doesn't fall off.
13:06It's wonderful.
13:08It's a perfect match.
13:11It's sweet and delicious.
13:13It's rich.
13:18It's delicious.
13:20This is it.
13:23Hard pudding has a strong egg taste.
13:27Chiyoshimaru's pudding has a strong milk taste.
13:30I love that.
13:32It's amazing.
13:35It doesn't fall off at all.
13:38It's a perfect match.
13:42It's a pudding that I can eat.
13:48It's amazing to eat like this.
13:50Before I knew it...
13:52It's delicious.
13:55It's good.
13:57It's delicious.
14:00It's good.
14:03It's good.
14:05The pudding has changed.
14:08It's amazing to eat like this.
14:12It's delicious.
14:15The next shop is KAMITEN, a popular pudding shop.
14:19It has been maintained for 53 years.
14:22It has a simple and ultimate taste.
14:25The first shop is ECHERUN, 5 minutes' walk from Horanomou Station.
14:31It's a shop of KAMIPURIN introduced by Mr. Komugi.
14:36It's a shop of KAMIPURIN introduced by Mr. Komugi.
14:43Mr. Komugi welcomed us warmly.
14:47He is a god to me.
14:50He is a god who makes me think that Junkissa's pudding is like this.
14:58That's right.
15:00Have you ever seen a video like this?
15:03Have you ever seen a video like this on TIKTOK?
15:06This is a video that Mr. Komugi saw on TIKTOK.
15:20There is a long line in front of the store.
15:26Which country did you come from?
15:29Uruguay.
15:30One day, I was scrolling on Instagram.
15:32I saw a video of an old man.
15:35When I travel there, I will pass by.
15:39I just want to take a photo of the pudding and try it.
15:44ECHERUN is very famous in Italy.
15:49The video is very viral.
15:53He is a very famous Instagram star.
15:58According to such a master.
16:01Is there a famous person here?
16:03That's right.
16:05He is the number one Yoshinaga in Japan.
16:07That's great.
16:09I got this from Yoshinaga.
16:13That's great.
16:15KAMIPURIN is popular not only in Japan but also around the world.
16:19The ingredients are simple, such as eggs and milk.
16:23After steaming for about 25 minutes in a steamer, remove the heat overnight.
16:27The point is to cool it down with ice water at once.
16:32The finishing touch is to remove the pudding from the container in an instant.
16:40It's magic.
16:43This is amazing.
16:48This is a very simple pudding.
16:51JUMBO PUDDING has been loved for 53 years.
16:55The color of this caramel is very beautiful.
17:00This is very beautiful.
17:04This pudding is softer than the pudding introduced so far.
17:07However, this pudding has a firm elasticity.
17:11How does it taste?
17:14Let's eat.
17:18This is delicious.
17:20This is delicious.
17:22This pudding is hard but melts in your mouth.
17:25I like this very much.
17:27This pudding has a light taste.
17:32Let's eat.
17:35This is delicious.
17:38This is very good.
17:40It's the best to eat a lot of pudding in my mouth.
17:46You ate three of them today.
17:48This pudding was hard when I took it in my mouth.
17:51This pudding is soft when you put it in your mouth.
17:53That's right.
17:54It's fun to look at this pudding.
17:56It's fun to smell this pudding.
17:58I'm glad to taste this pudding.
18:03This pudding is God's pudding.
18:06This pudding is God's pudding.
18:07This pudding is God's pudding.
18:14I longed for this pudding.
18:17I'm glad I could come here today.
18:22I'm crying because I'm an old woman.
18:25Are you serious?
18:28I'm crying because I'm an old woman.
18:33You are crying a lot.
18:35I'm glad I could taste this pudding.
18:42I just came here to eat this pudding.
18:54She is a pudding lover.
18:57You like hard pudding and soft pudding.
19:01Which one do you like?
19:02I like hard pudding since I was a child.
19:06There are many soft puddings.
19:10Most of the puddings brought by the industry are soft.
19:13It's delicious.
19:15I don't know what kind of pudding it is.
19:22It's delicious.
19:24What's wrong?
19:25I'm fine.
19:26I laughed.
19:31What about you?
19:32I like natto.
19:34I like natto.
19:35It's hard to choose between natto and soft pudding.
19:39You like both.
19:44You know both, right?
19:47I know both, but I can't choose between soft pudding and natto.
19:51You can choose between them.
19:54I will mix them.
19:59There are many books.
20:01How many books have you sold so far?
20:05The most popular book is a book about Tokyo.
20:09I sold about 400 books.
20:13This pudding is amazing.
20:16This pudding looks like a pancake.
20:21This pudding is amazing.
20:23I'm curious about this book.
20:25I'm curious about this book.
20:29It's not this size, is it?
20:33Can I open it?
20:39This is a pudding called YURIA PEMPEL in Kichijoji.
20:44YURIA PEMPEL?
20:47It's like CARRIE PEMPEL.
20:50It's amazing.
20:52It's hard enough to hold a spoon.
20:54It's not hard.
20:56It's not hard, it's hard.
20:58It's not hard, it's hard.
21:01Can I try it?
21:03It's hard.
21:05It's hard.
21:06It's hard to hold a spoon.
21:09This pudding is amazing.
21:11It's like a rare cheesecake.
21:13It's like a rare cheesecake.
21:15I'll try it.
21:21It's delicious.
21:22It's like a rare cheesecake.
21:28It melts in my mouth.
21:30It's amazing.
21:32Eggs and caramel are delicious.
21:34Soft pudding is popular.
21:36There are many soft pudding in the world.
21:39Hard pudding is also popular.
21:42I hope the number of soft pudding will increase.
21:48I think it's better to have a rival.
21:53Soft pudding is a rival.
21:57Which is harder?
22:00Which is harder?
22:02Which is harder?
22:04Which is harder?
22:05Which is harder?
22:06Which is harder?
22:07Which is harder?
22:10It's a store called YM in MATSUDOSHI, CHIBA.
22:15It's hard on the top.
22:20It's soft when you dig in.
22:23That's good.
22:25It's perfect for me.
22:27I love that.
22:30I'm a Japanese TV.
22:32Do you have time now?
22:34Yes.
22:35How old are you?
22:36I'm 59 years old.
22:38What do you do?
22:39I'm a sushi chef.
22:41I want to be a sushi chef.
22:43I quit my job in Sapporo when I was 35 years old.
22:49Why did you quit your job?
22:50I had a dream when I was young.
22:52What kind of salary do you have?
22:54I'm an electrician.
22:57Please tell me your god.
22:59My god is KINZO NISHIHARA.
23:02He taught me not to give up my dream even if I go far.
23:07KINZO NISHIHARA.
23:08He was a famous patissier.
23:11I quit my job when I was 35 years old.
23:15Then I opened a shop.
23:19I think it's a great way to spend my life.
23:24I like to eat.
23:25I go to many shops.
23:27There is no limit to the taste of people who quit their job.
23:32When I quit my job,
23:36I think about what I want to do.
23:40When I think about what I want to do,
23:43I think it's not a bad idea to quit my job.
23:47That's why I quit my job.
23:51I want to be a sushi chef.
23:53He will meet such a god later.
23:57Hello.
24:01This is Mr. KAKUTA who introduced me to the god.
24:04Mr. KAKUTA is from Hokkaido.
24:06He has been working for an electrical company in Sapporo for 35 years.
24:11He quit his job at the age of 57 thanks to Mr. KINZO NISHIHARA.
24:17Do you like sushi?
24:18I love sushi.
24:20I often asked him what he wanted to eat before he died.
24:24He said he wanted to eat sushi.
24:27Mr. KAKUTA loves sushi because of his father who was a fisherman.
24:31He often serves sushi to his friends at home.
24:36He went to a sushi school to become a sushi chef three years before he quit his job.
24:43After that, he trained in a sushi shop in Tokyo for two years.
24:46This year, he will return to his hometown Hokkaido and have his own shop.
24:51Mr. KAKUTA has already met the god twice as a customer.
24:56This time, he came to report the store.
24:59This is Mr. KINZO NISHIHARA's shop.
25:01How do you feel now?
25:03I'm nervous because I'm standing in front of the store.
25:09This is KINZO NISHIHARA's shop.
25:15He is a god of patisserie who changes people's lives.
25:19He has nothing to do with sushi.
25:21Hello.
25:22Long time no see.
25:24This is KINZO NISHIHARA, a legendary patisserie chef.
25:29He is a god.
25:31Is he shining?
25:34How long have you known him?
25:36It's been six months since I met him in February.
25:41I asked him if I could take a picture with him.
25:44He said yes.
25:46Then I asked him to take a picture with me.
25:48I'm not good at taking pictures.
25:54This is it.
25:56Thank you very much.
25:58This is a treasure.
26:00Thank you very much.
26:02I will open the store by November or December.
26:08KINZO NISHIHARA is the one who made this opportunity.
26:13You look cool when you stand in front of the counter.
26:18You look like you can eat delicious food.
26:22Thank you very much.
26:24I can feel that.
26:26You actually quit your job.
26:29That's right.
26:30What do you think?
26:32To be honest, I don't know if this is my second or third life.
26:40It depends on the person.
26:44People in their 60s are physically weak.
26:49But they have a lot of experience and knowledge.
26:57I want to encourage them to make a new start.
27:08Thank you very much.
27:10I can't sleep tonight.
27:14NISHIHARA's store is open only four days a week.
27:21Nevertheless, there are two kinds of sherbet that people want.
27:30I don't know what it is.
27:36I always eat it, but it's very light.
27:39It has a strong taste, but it melts in my mouth.
27:44It's like eating water.
27:46It's like eating delicious water.
27:49I think it's delicious.
27:51It's not ice cream.
27:54Is there any fat in it?
27:59I don't know what it is.
28:04The ingredients of chocolate sherbet are only water and chocolate.
28:09It's just a mixture of frozen ingredients.
28:18Water and chocolate?
28:21It's delicious.
28:24The taste of the ingredients is very good.
28:28Where are you from?
28:30I'm from Shiga.
28:32I'm from Kyoto.
28:34I came here the other day.
28:37I got yogurt at that time.
28:40I wanted to eat chocolate, so I came here again.
28:44It was two weeks ago.
28:47This is another signboard product.
28:50This is a part of Christian.
28:58It looks like a jelly candy.
29:01The surface is crispy and the inside is fluffy.
29:06There are two kinds of flavors, such as mizansho, mango, and raisin.
29:11It changes depending on the season.
29:14This is the only snack that Mr. Nishihara spent his life to complete.
29:18This is the only snack that Mr. Nishihara spent his life to complete.
29:22What kind of snack is this?
29:25I'm from Osaka.
29:27I come here regularly.
29:30There are many snacks that are only sold here.
29:34That's why I come here often.
29:36I live in Shizuoka.
29:39I come here every time I come to Kyoto.
29:44This is beautiful.
29:46This is art.
29:48This is delicious.
29:51This is the only way for customers from far away to buy snacks.
29:57It was a series of roundabouts.
30:01Mr. Nishihara was born in Okayama.
30:04After graduating from high school, he changed jobs to a farmer, a salaryman, and a hotel manager.
30:11When he was 25 years old, he wanted to enter the world of cooking.
30:15He enrolled in Tsuji Cooking School in Osaka.
30:20I used to work as a waitress.
30:23I didn't want to go to a cooking school because of my parents.
30:28So I worked part-time and paid for my tuition.
30:34I think this is a good thing.
30:37I think it's very important to pay for your own tuition.
30:44More than half of the students are already asleep.
30:48If it's too hot in the summer, about a quarter of the students won't come.
30:53But all the tuition is paid by my parents.
30:56I learned a lot from my parents.
31:02I learned a lot from my parents.
31:06I still remember that.
31:09After graduating from high school, he went to Paris without knowing French.
31:14He learned the basics of French cuisine for about three years.
31:18And he met a chef.
31:21Now I don't have a chef named Alan Chappelle.
31:26Alan Chappelle is known as the kitchen's Da Vinci.
31:30Alan Chappelle, a three-star restaurant named after him,
31:34was a disciple of a French chef named Mikuni.
31:38Alan Lucas, who won the three-star award for the youngest chef in the world,
31:42and many other famous people were his disciples.
31:47Under such a great chef,
31:50Alan Chappelle shook hands with chefs all over the world as a chef patissier.
31:57By the way, it was Alan Chappelle who won the three-star restaurant in France for the first time.
32:04When I met Alan Chappelle, he told me that the basics are very important.
32:10The basics are very important, but he told me to get out of it.
32:15If you don't get out of it, you won't be able to meet new things.
32:22After that, he visited top restaurants such as Hotel Auclair, Shiseido Parlor,
32:27and now famous three-star restaurant Roger.
32:31At the age of 48 in 2001, he finally opened his own restaurant,
32:35Gournier d'Or, in Kyoto.
32:39The tart of the apple on the signboard is very popular all over the country
32:44due to the particularity of changing apples depending on the season.
32:48However, in the midst of such popularity,
32:51it closed in 2018 when he was 65 years old.
32:56Why did you close the restaurant?
32:59I had already decided the closing date when the restaurant opened.
33:05The so-called salaried workers were told that they were 65 years old,
33:12and if they could close the restaurant when they were 65 years old, it would be a success.
33:19Although the restaurant was closed,
33:22Alan Chappelle's words were not forgotten in Mr. Nishihara.
33:27He told me that if I touch the surface of the tart, it will crack,
33:32and he asked me if I could make a soft tart.
33:37The tart is a traditional French jelly-like snack.
33:42It was almost 40 years ago.
33:48I tried various combinations,
33:52but I couldn't make it at all.
33:59I was wondering if I could make a texture that would crack the surface of the tart.
34:06Even after Alan Chappelle's retirement, he continued to try for many years.
34:11In the meantime...
34:13One day, when I ate the Kohakuto,
34:18I realized that what I said at that time was here.
34:21Kohakuto is a sugar candy made in Kyoto.
34:27The hint from the basics of French sweets was so close.
34:32Mr. Nishihara continued to work on his homework from Alan Chappelle
34:36while making his own shop with Gournier d'Or.
34:40And finally, the tart de Christian from the basics of France was born.
34:47As planned, he closed his shop at the age of 65.
34:52However, he wanted many people to eat this taste,
34:55so he increased the accuracy of the product.
34:59At the age of 66, he exhibited Confiserie Espace Kinzou.
35:05Let's take a look at how to make a miracle snack that took 40 years to be born.
35:13Mr. Nishihara started a new challenge at the age of 66
35:18by closing his own shop in the midst of popularity.
35:22He will show us how to make a miracle snack that took 40 years to be born.
35:27How do you feel when you enter the kitchen?
35:29This is my first experience in the kitchen, so I'm very excited.
35:35First, mix sugar and powdered agar.
35:39Put it in a pot with water and heat it slowly.
35:44Determine the temperature of the fire and the subtle difference in the material
35:48and fine-tune the cooking time.
35:52Agar has the power to extinguish up to O157.
36:00Now it's getting less and less,
36:05but it has the effect of making a water pipe out of copper.
36:09In other words, it has the effect of passing through the copper.
36:14When you think about heat and thermal conductivity, copper is the best.
36:18Yes, thermal conductivity is the best.
36:22Rinse the surrounding area of the pot with a spray.
36:29If it burns a little, it will affect the flavor,
36:33so sprinkle plenty of water on the edge of the pot to prevent it from burning.
36:38I don't know if they actually sprinkle water on the surface of the pot
36:42and rinse the surrounding area with a spray like this.
36:46But when we boil syrup on French sweets,
36:51we always clean the surrounding area of the pot.
36:58After boiling for about 10 minutes, turn off the heat.
37:01Use a light refractor called a refractory thermometer
37:04to measure the sugar content and check the value.
37:08It's almost there.
37:11About 65.
37:13That's a good point.
37:15Actually, this is the base of the amber can.
37:22When the base is completed,
37:24use a special peeling machine to scrape the lemon peel and add flavor.
37:30Anyway, all citrus scents are in the peel.
37:36Pour it into the mold made by the original
37:40and carefully add thyme, which goes well with lemon.
37:45It's art.
37:48The finish is poured to wrap the thyme.
37:53Wow, it's beautiful.
37:56And let it dry naturally for a week.
38:00A week?
38:02The sparkling Pate de Christian is completed.
38:07The combination of French food and the food that Mr. Nishihara recommended
38:12is like a fusion.
38:16The base is how to get closer to what Alan Chappelle wants.
38:28The culmination of the man who didn't give up
38:31in the end is the Pate de Christian.
38:37Compared to the amber can of Japanese sweets,
38:40the thickness of the crystallized outside is completely different.
38:45I still think about how Mr. Chappelle would say
38:49when he ate this after making it.
38:57My god is Alan Chappelle.
39:02After this, the legendary Pate de Christian is eaten.
39:07How does it taste?
39:09It goes well with alcohol, too.
39:12I was listening to Mr. Kinzo and I wanted to start something, too.
39:16Cooking is good, too.
39:19I want to be a sushi chef.
39:22I don't want to run a restaurant.
39:24I want to make everyone happy.
39:27I want to make everyone happy.
39:31I don't want to do business.
39:34I'm looking forward to it.
39:36What will you start?
39:38I'll start with the real sushi.
39:41I'll eat it first.
39:44You're just doing it for the atmosphere.
39:47Please put your hand out.
39:50What do you want to do in the future?
39:53I've never been tired of this world.
39:56Variety shows and acting.
39:59I want to go on like this.
40:02When I was 40 years old, I turned it to zero.
40:06I didn't watch TV at all.
40:08I went to a sports gym.
40:10I did something different.
40:12I didn't have any surprises.
40:15You don't know what life is like.
40:17I don't know.
40:19No one goes to OGASAHARA in 24 hours.
40:23I went to OGASAHARA.
40:25Is that it?
40:28He prepared sweets for NISHIHARA.
40:31This is PARTO DE CRUSTIAN.
40:35This is beautiful.
40:36I'll have a lemon time.
40:38Can I have a lemon time?
40:40It's hard.
40:44It smells good.
40:45I'll have this.
40:50It's gentle.
40:52The inside is like jelly.
40:54It's like a canteen.
40:56It's delicious.
40:58It goes well with alcohol.
40:59I think it goes well with wine, champagne, and whiskey.
41:03Please try it.
41:07Isn't this amazing?
41:08This is amazing.
41:09It's delicious.
41:10The inside is soft.
41:11The outside is crispy and the inside is soft.
41:13Is that chocolate?
41:14It's orange cocoa.
41:16I'll try it.
41:18It's hard.
41:24It's soft.
41:26It smells like orange.
41:28It's delicious.
41:29It's a sherbet made with only water and chocolate.
41:36It's amazing.
41:40I'm curious.
41:42It's a sherbet made with only water and chocolate.
41:44Water and chocolate?
41:46It looks like a sherbet.
41:56It's amazing.
42:00I'm impressed.
42:02It's water and chocolate.
42:04Chocolate is coming in.
42:07It's like a delicious water.
42:10It's really like that.
42:11I'm sorry to say this, but it's like a delicious water.
42:15It's like serving a delicious water.
42:17I want you to turn off the lights.
42:21Hiromi, do you feel like that?
42:23I want you to lie down and put it in your mouth.
42:27I'm kidding, I'll do it like this.
42:29The top of the 1 million yen, the master of kyogi karta, appears.
42:34For the first time in 28 years, he challenged the god who has become the student of the 3rd Kanta.
42:39The feelings of the dawn
42:41I'm sorry, I'm sorry, I'm sorry.
42:43I'm really sorry.
42:45I'm really, really sorry.
42:46You're pathetic.
42:48It's right in front of you.
42:50The flowers of the rain
42:52It's all your fault.
42:54I almost punched you.