ザ！鉄腕！DASH!! DASH島新プロジェクト!!超高級品-塩うに-作れるか!-
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#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
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TVTranscript
00:00The Tetsuran Dash!
00:04Super good!
00:05What is this?
00:06Oh, he's getting excited!
00:07Wow, he's so good!
00:09He's so strong!
00:13Wow, amazing!
00:15This tournament is amazing!
00:20Dashjima
00:23Two months ago, at the sea...
00:26Alright!
00:28Let's go!
00:29There was a big discovery!
00:32Alright, let's go!
00:34Shintaro's routine
00:36He went to pick up food, as well as to investigate the sea
00:42On the southern side of the island,
00:44there are 3 meters high rocks rolling around
00:47The bottom of the sand
00:553 meters deep
00:563 meters deep
00:57In the middle of the rocks...
01:21Isn't it red?
01:23This...
01:26I got it!
01:29In order to live in the rocks that are 3 meters deep,
01:33there is a small amount of fish
01:37Sometimes, a box costs about 30,000 yen
01:41It's called the sea of illusions
01:43This is it!
01:45After this, he plans to change the history of the island
01:48and develop a new plan
01:53Furthermore, nearby...
01:57Wow!
01:59Wow!
02:05Wow!
02:07Wow!
02:10The shark is huge!
02:12It's huge!
02:16What is this?
02:18In the daytime, he hides in the rocks
02:21and eats seaweed at night
02:23He's a night student
02:25Isn't it gorgeous?
02:26It's good
02:27Of all the things he's seen,
02:30this is the biggest one
02:34It's the first time for Shintaro to investigate a place
02:44Every time he dives, he finds expensive food
02:54Wow!
03:00That's amazing!
03:02This is a good spot!
03:06And the deepest spot of the day
03:09He found it at a depth of 5 meters
03:24Wow!
03:28Wow!
03:38Wow!
03:39It's huge!
03:41What is this?
03:43It's huge!
03:46It's bigger than my palm!
03:49What is this?
03:51What is this place?
03:52It won't come to me!
03:56The red sea urchin grows up to 2 cm in a year
04:01The sea urchin has grown in abundance
04:04in the sea of Tetsukazu, an uninhabited island
04:07It's the first time for him to see a sea urchin this big
04:10Isn't this crazy?
04:11It's too big!
04:15Let's go to our senior
04:17Good morning!
04:18Hey, hey!
04:19Good morning
04:20Let's have a drink first
04:22Sure
04:23Let's have a drink first
04:25Thank you
04:26What's up?
04:28I was diving
04:31It's huge!
04:33The red sea urchin
04:34Was our red sea urchin this big?
04:36There was a big one
04:37This one is big
04:38This one is really big
04:40It's crazy big
04:41This one is for sushi restaurants
04:43I caught a lot of them
04:46Would you like to eat them?
04:48I'll eat them
04:49Really?
04:50I'll eat them
04:52The meat is huge
04:53It's huge
04:54Look at this
04:55This is amazing
04:57Freshly caught in season
05:00Let's eat
05:04It's delicious
05:05It's delicious
05:08It's a luxury
05:09It's a luxury
05:10This sea urchin
05:11It's a luxury
05:12It's a big deal
05:13If you eat this at a sushi restaurant in Tokyo
05:15That's right
05:16How much can you get?
05:18It's amazing
05:20There are so many
05:21There are a lot
05:25Matsuoka
05:26I've been thinking about this for a long time
05:30We eat sea urchin and sea urchin
05:35It's a luxury food
05:37Sea urchin, sea urchin, and crab
05:41It's the top three delicacies in Japan
05:44I think so
05:45Do you know?
05:46I don't know
05:47It used to be a specialty of Tokugawa
05:51All three delicacies?
05:52Yes
05:53All of them?
05:54Yes
05:55I'd like to make it as DASHIJIMA on this island
06:00I'd like a great person to eat it
06:03That's good
06:04What do you think?
06:06It's a trade, isn't it?
06:08It's a trade, isn't it?
06:09It's a trade
06:10We don't do trade
06:12That's right
06:13Finally
06:14DASHIJIMA is a luxury food
06:18It must be delicious
06:21But it's a food that can't be preserved
06:23Even if you get a lot, you just eat it by yourself
06:27It looks delicious
06:29Wow, it's delicious
06:30What is this?
06:32But if you borrow the knowledge of processing from all over Japan
06:37It's getting delicious
06:39DASHIJIMA is a specialty of Tokugawa
06:48Let's try it
06:51I don't know if I can do it
06:53But it's worth trying
06:55That's right
06:56Let's do it
06:57The first one
06:59Do you know sea urchin?
07:04I don't know sea urchin
07:05I only know saltwater sea urchin
07:07I wonder if I can make it on this island
07:10By dehydrating with the power of salt
07:13It reduces the umami
07:15It can be preserved for more than half a year
07:17It's a luxury delicacy
07:21Because of its basic nature and deliciousness
07:23It is known as the three largest delicacies in Japan
07:28The brand is about 70g
07:31It's a super-luxury product over 50,000 yen
07:34I'm going to learn how to make it
07:37I'm going to Fukui
07:38Mr. Matsuoka
07:39I'm going to learn how to make it
07:40In the meantime, you take a lot of sea urchin
07:42Here?
07:43Of course
07:44You can't take it
07:45I can't take any
07:46I'm looking forward to it
07:47Let's do it
07:50Mr. Matsuoka is learning
07:52With DASHIJIMA's proud ingredients
07:54He created a famous restaurant
07:56It's completely different
07:58For the first time in 13 years of opening
08:01That's right
08:02It's really delicious
08:04I'm surprised
08:06Deliver it to an unexpected person
08:10Can I get a sumitsuki?
08:12I'm coming in
08:16DASHIJIMA's new project
08:18Can you make a premium product with Shiba's ingredients?
08:22The one who headed
08:25It's a good place
08:27It's luxurious
08:29I was called by the sea breeze of Japan
08:31I came here
08:34It's amazing
08:35The East Sea
08:37The East Sea
08:40Koshino district, Fukui prefecture
08:43It is a famous production site of Echizen sea urchin, which was once established in Edo
08:49In the prefecture, more than 10 sea urchins are produced
08:55Hello
08:56Hello
08:58Hello
08:59Nice to meet you
09:02I was waiting for Shigeo Higashimoto, who has been making sea urchins for 60 years
09:07Ritsuko Maesaka
09:10What kind of sea urchin is this?
09:15It's a sea urchin
09:18It's a little smaller than the sea urchin we know
09:22That's right
09:23I'm from Hokkaido, but Ezo sea urchin is this big
09:28When I was in Hokkaido, I heard that it was Marimo
09:36Compared to Ezo sea urchin, it's a small 500 yen sea urchin
09:42But what's inside?
09:44It's dark orange
09:47That's right
09:49You can eat it as it is
09:57It's delicious
09:58There's no powder
10:01It's rich
10:02As expected of a sea urchin
10:05It's sweet
10:06It's different from purple sea urchins
10:10Sea urchins were born in the Edo period
10:13Originally, it was a food that could be carried for war
10:18The method of storing it in salt was proposed by a merchant of the Fukui clan
10:24Later, it became a representative item of the clan
10:27It was sent to the Daimyo and the Shogun
10:31Its value is 400 grams of salt
10:34It was said to be the same as 60 kilograms of rice
10:38The method has been passed down from generation to generation
10:45I've been catching sea urchins since I was a kid
10:48But now I can't catch any more
10:54It's completely gone
10:56Is it because of the rise in sea water temperature?
10:59The amount of sea urchins is decreasing year by year
11:02The amount of sea urchins that can be caught at once is only 3 kilograms
11:08If you're not good at it, you might not be able to eat it
11:11That's right. You might not be able to eat it
11:15So let's take good care of it
11:18I want to learn how to make it
11:23First, take it out quickly so as not to damage its body
11:28I wonder how many machines like this have been made in the past
11:33Handmade tools that have been used all the time in the local area
11:42It's beautiful
11:43It looks like this
11:46It's very beautiful
11:48Hold it like this
11:50Hold it like this
11:54It's important to catch it
11:58It's like catching a girl
12:01You like it
12:04You've caught a lot
12:06That's not it
12:08Let's wait for this
12:10Hold it vertically
12:14Like this?
12:16Good job
12:18It's interesting. I like this kind of work
12:21You're tricking me
12:24It's hard
12:26Do you understand?
12:27You're tricking me
12:28How many people have you deceived so far?
12:31What are you trying to teach me?
12:33What are you trying to teach me?
12:35This is good
12:37This is
12:39It's like drawing a picture
12:44You're doing it with a brush
12:46Furthermore
12:47Is this a Goza?
12:49How do you make it?
12:54It's like drawing a picture
12:59You're doing it with a brush
13:01If you do this with your finger, you can cut your finger
13:05It will be sharp
13:07So you start with a brush
13:10You don't have to crush the flesh with a brush
13:13That's how you make it clean
13:16I see
13:18You put it in and turn it
13:21It's the same as eating a woodpecker
13:23That's right
13:25It's true
13:26You can take it right away
13:28However, the organs and organs are still mixed
13:32So
13:34It's like a bacteria
13:36You take it like this
13:37If you try to make something delicious, it will stick together
13:42Wow, it's beautiful
13:45It's beautiful
13:47I can't get this orange
13:49It leads to a delicate work quality
13:53And
13:55Is this abalone?
13:57It's the shell of abalone
13:59There's a hole
14:01There's a hole
14:02The water eats the abalone
14:04I see
14:06It's like a natural colander
14:09When the water comes out of the hole
14:13While waiting for the water to come out
14:20I'm going to put this in the spring
14:22Red wood is a diet food
14:25Seaweed red wood
14:28In addition to sea urchins
14:30She has prepared various famous products in Fukui
14:34Red wood is famous
14:36You can get it in Fukui
14:38I can't get enough of this sticky stuff
14:42This
14:44Put this on the hot rice
14:49Always with rice?
14:50Put a little on the rice
14:52It must be delicious
14:54Let's eat
15:01How does it taste?
15:02It's delicious
15:05This is a luxury way to eat
15:07In the case of red wood, it's just slippery
15:10It has a good texture
15:14What is it?
15:15With rice
15:17This is mackerel
15:19It's a fermented food
15:21Fermented food with salt-marinated blue fish and aged in rice
15:27Strong saltiness and deep richness
15:30In Fukui, with rice
15:33Is this okay?
15:36Is it okay for Matsuoka to do this?
15:40Isn't this a show for a different Matsuoka?
15:43Is this okay?
15:44Is it okay?
15:46Is this a show for a proper Matsuoka?
15:48Let's eat
15:54Good
15:55Saltiness
15:56Good saltiness
15:58After all, the snack of sake goes well with rice
16:01I hope I can do this on my island
16:08This is baked Heshiko and made into a rice ball
16:11Perfect
16:14Tea
16:15Heshiko rice ball
16:17Delicious
16:20Really delicious
16:21I haven't eaten anything since last evening
16:24And
16:25This is the most important process
16:30Is this a goza?
16:32Goza
16:34How do you make it?
16:36Depending on the amount of salt
16:40I adjust the amount of salt
16:44I see
16:45You put the salt first
16:47After that, I put the rest of the salt
16:52From above and below
16:54By shaking the salt, the moisture is removed and the umami is concentrated
16:58The taste of this Anbai varies greatly
17:02Why is this a goza?
17:04I don't know when it became this
17:09I've been using this since I was a kid
17:11The goza we know is a little thin
17:14There is no such thing
17:16No
17:18This is the best way to remove the moisture from the sea urchin
17:26There is another tip from the predecessor
17:31Salt from above again
17:33Yes, add 70g to 375g
17:40I see
17:41It's about this
17:44This is about 1 day
17:48If you add salt, the moisture will escape, right?
17:51Yes, it will become salt
17:54One night in the shade
17:56The salt penetrates and tightens the flesh and color
18:02This is the sea urchin
18:07Is it like this in one day?
18:09This is the sea urchin
18:11The color has changed
18:13It's like a real sea urchin
18:16This amount is about 70 sea urchins
18:20It's about 20,000 yen
18:24No, it's okay
18:28It's okay
18:30I want to eat this
18:33Like this
18:35No, you don't have to do that
18:39It's about this
18:41I don't know the taste
18:42You're drinking alcohol
18:44It's like this
18:46I'll do one more
18:48Don't eat it
18:50People all over the country will be angry
18:53It's not me
18:55The person who made it told me to eat
18:59I'll eat
19:01It's delicious
19:03The scent of sea urchin
19:05It's rich
19:07You can eat strawberries
19:09You can call it strawberry
19:11It's delicious
19:13This is delicious
19:15This is delicious
19:17You can put it on warm rice
19:20This is delicious
19:22This is delicious
19:24This is delicious
19:26This is delicious
19:29This is delicious
19:31This is indescribable
19:34I've never seen a person with sea urchin on his teeth
19:37It's beautiful
19:39It's beautiful
19:42It's like a child ate chocolate in secret
19:46If you eat this, you'll find out
19:49I learned the taste and the know-how
19:53You should try it
19:57These two have never made sea urchin on the island
20:04I want to make it
20:08I don't know until I make it
20:11Can he make a high-quality sea urchin on the island?
20:17How is it?
20:20It's done
20:22It's like this
20:24What is that?
20:26This is called Oshikiri
20:28Cut the sea urchin
20:31It's burning
20:33Burning?
20:35Because it's Oshikiri
20:37Oshikiri?
20:40Who else is there?
20:42That's right
20:44How was it?
20:46A lot of sea urchin
20:48You're amazing
20:50I found a good sea urchin
20:52Really?
20:54It's good
20:56I've seen sea urchin like this
21:00It's thick and the moisture is different from this
21:06I don't know until I make it
21:08I think I need to change the salinity
21:12The man who taught me in Fukui said it's impossible
21:16The sea urchin on the island?
21:18He said it's impossible
21:20What?
21:22I don't know until I make it
21:24I'm going to try
21:26I think it's horizontal
21:30It's vertical
21:32That's right
21:34I think it's better if it's horizontal
21:36That's right
21:38I'm going to do this
21:40It's dangerous
21:42That's right
21:44Here I go
21:47Even though it has thorns
21:49It's very soft inside
21:52Even though it has thorns
21:54If you peel a little, it's like this
21:56It's pretty good
22:03It's packed
22:05This
22:07I'm going to take out the body
22:10What are you using?
22:12A brush
22:15I'm going to take it out like this
22:17I have to wash it all
22:19The impurities
22:21I have to make sure they don't get in
22:23This is seaweed
22:25It's big
22:27It's bigger than I thought
22:30Wasn't the sea urchin in Fukui this big?
22:32It's very small
22:34It's less than a tenth of this
22:36The moisture is completely different
22:40It's easier to take out the body than the small one
22:44It's gentle
22:46The sea urchin is delicate
22:49He takes out the body with seawater
22:53Like this
22:54I see
22:56Seaweed
22:58It's very delicate
23:00That's right
23:02The quality of this is different
23:05Don't do it
23:07This is difficult
23:09You have to do it properly
23:12It's delicate
23:15That's why the price changes
23:18Can I do it?
23:19You can
23:20Even on the island, he does it
23:22He puts it in the shell of the sea urchin
23:25I've been doing this for a long time
23:27I wonder why no one does it
23:29The same
23:31You do it like this
23:34A little
23:36It's not good
23:38It's not good at all
23:39It's a high-end product
23:41It's a high-end product
23:43The quality of the sea urchin is completely different
23:47Leave it for about 30 minutes
23:50Do you leave it for that long?
23:51You have to get the moisture out
23:53The amount of moisture is a little too much
23:56I don't know about this sea urchin
23:59It's obvious that it's dangerous
24:02And
24:03I'm going
24:05Are you okay?
24:06Can Matsuoka's senior do it?
24:13While waiting for the moisture to come out
24:16Using the sea urchin that was caught with the sea urchin
24:21In Aomori, there is a fried sea urchin
24:24Fried sea urchin?
24:26What is that?
24:28Fried sea urchin?
24:29The fried sea urchin in Aomori seems to be from Tsugaru in Aomori
24:33It can be eaten in a small town of about 10,000 people
24:38Fried in oil
24:40Simple local cuisine
24:44Have you ever eaten fried sea urchin?
24:45It seems that there is fried sea urchin
24:47As a local cuisine
24:48I want to try it
24:50Let's do it
24:51The sea urchin is a favorite
24:53Matsuoka is also the first to cook
24:58It's rare that Matsuoka doesn't have it
25:00No, no, no
25:01I thought there would definitely be
25:03Dashijima's potato starch is used to replace the batter
25:06Season with salt
25:10Well, if you put it on
25:12I've been frying a lot of fried food recently
25:14Is that so?
25:15Yes
25:16It's good
25:17It has a sharp edge
25:18This feeling of sinking
25:20Good
25:225 minutes on medium heat
25:24Fry slowly until it is cooked
25:28It's good
25:30Wonderful
25:32Wonderful, indeed
25:34This is the first time to eat fried sea urchin
25:36I'm a little worried
25:38Let's eat
25:46Delicious
25:47Really?
25:48Delicious
25:50Really?
25:51Delicious
25:52Let's eat
25:55It's really delicious
25:58I'm surprised
26:01The way to fry is just right
26:03It's the right answer to sprinkle salt
26:05It's the right answer to sprinkle salt
26:06This is delicious
26:08This is my favorite
26:10This is the one that goes with alcohol
26:12It's better than sugo-yaki
26:17This is delicious
26:20I don't have time to make sea urchin
26:23If I were Tokugawa, I would choose this
26:26I would choose this, too
26:29The main dish is sea urchin
26:32It's been more than 30 minutes
26:34It's already out
26:36It's out
26:37After this, sprinkle salt and leave it for a day
26:42The sea urchin I ate in Fukui at Echizen
26:44The taste was rich
26:46It was very rich and had little water
26:49This sea urchin has a light taste and has a lot of water
26:52The taste of sea urchin may lose to the taste of salt
26:56I see
26:57I'm going to make three patterns
26:59Let's do it
27:00I'm going to change the salinity
27:02The sea urchin of DASHIUJIMA
27:04That's right
27:05First, this
27:07This
27:08Is it a special move?
27:10Mr. Higashimoto gave it to me
27:13It's a special move to use salt
27:16Put a little salt on the back of the sea urchin
27:21I'm going to repeat this
27:23Yes, for the time being
27:25The sea urchin was made by hand with the blessing of the sea
27:32Salt
27:36In Fukui, the amount of salt was about 18 grams for 100 grams of sea urchin
27:45I'm going to try 18, 10, and 5
27:50Three patterns
27:51It's a combination of sea urchin of DASHIUJIMA
27:53That's right
27:54Here
27:58It looks delicious
27:59The size is completely different
28:04This is about 18 grams
28:06This is the ratio I learned in Fukui
28:09This is the salinity for sea urchin
28:12It's a good salinity
28:13I think it's pretty strong
28:14It's pretty solid
28:16This is 10
28:18It's less than what I learned in Fukui
28:22Mr. Matsuoka has learned well
28:25It's been a long time since I've done such a fine work
28:29It's been a long time since the time of sculpting when I was in the third grade of elementary school
28:35It's been a while
28:36It's been a while
28:37It's been 40 years
28:38It's been 40 years
28:40And
28:41Half more
28:43Half of 10
28:445
28:45About 1 teaspoon
28:46That's right
28:47When I look at it like this
28:49I think the thinnest one is good, including the saltiness
28:53I think so, too
28:54But the real thing is pretty salty
28:57That's why it's a preservative
28:59I see
29:00I'm looking forward to how this salt will be
29:06A big experiment that hasn't been done at the site
29:09Can he make salt sea urchin with red sea urchin?
29:15How is it?
29:22I don't think it was this brown
29:25Was it this brown?
29:29I think this is good
29:30It's sticky
29:32Red sea urchin with yellow color
29:35It's not as vivid as sea urchin
29:40Everything might be a success
29:42Everything might be a failure
29:44If this doesn't work
29:47I'll try again
29:49What?
29:50If this doesn't work
29:51If this doesn't work
29:52I'll try again
29:53You keep trying
29:55You keep trying
29:57What are you talking about?
29:59Let's give our opinions
30:03Which one is better
30:04It's very salty
30:07First, the smallest amount of salt
30:101 out of 4
30:14I'll try
30:20It's a big success
30:21It's good
30:23It's a big success
30:24It's really good
30:26It's really good
30:27It's rich
30:29It's really good
30:31What is this?
30:32I'm so excited
30:33I'm so excited
30:34It's good
30:35That's why I wanted to try this
30:38The texture changes
30:40The sea urchin flavor and the salt balance is perfect
30:47Next
30:48The middle
30:50This is half of Fukui's ratio
30:53I think this is pretty salty
30:55I'll try
31:02It's not bad
31:04It's good
31:05It's good
31:06It's not salty
31:09The sea urchin is not salty
31:12The sea urchin flavor is not bad
31:14It's not bad at all
31:16I see
31:17This is interesting
31:18It's interesting
31:19This is interesting
31:21There is a difference
31:22There is
31:23The last one
31:24The ratio is almost the same
31:27I'll try
31:33I see
31:34This is it
31:35This is the closest to the real one
31:39This is the perfect salt sea urchin
31:41That's right
31:42The salt sea urchin
31:43You can eat this with rice
31:45Rice is the best
31:46You can eat it with sake
31:48It's the best
31:49I'll try the rice
31:51Wow
31:53It smells good
31:54The expression doesn't change when you eat it with rice
31:59It's good
32:01It's good
32:03It's good
32:05It goes well with tea
32:07I see
32:09You can make this on the island?
32:12I ate it for the first time
32:14It's so good
32:15They go well together
32:18I'm sorry
32:19Everything is a success
32:21Everything is good
32:22Everything is a success
32:24Three cars
32:25All of them have the unique taste of salt sea urchin
32:30Which one is the best?
32:34One, two
32:36We crossed
32:37I thought it was either one
32:39This one has a stronger flavor
32:41When I think of salt sea urchin
32:43I thought I had to feel the salt
32:45So I chose this one
32:46So
32:47I'll eat half of this
32:49They mix their favorite flavors
32:56This is it
32:58This is it
32:59It's good
33:00Let's mix
33:01It has the flavor of sea urchin
33:03And the saltiness is good
33:05So even if you eat it directly, it's not that salty
33:08But
33:10The real game starts now
33:13We've been doing well until now
33:17I want other people to know this
33:20Other people
33:21People on the island
33:22That's right
33:24From Echizen's salt to Edo
33:27Tokino Daimyo and Shogun
33:30If it was a shop, this is all I could make
33:33To get the approval of Dashjima
33:37I want to make it good
33:39It's the best
33:42If they get the approval of Dashjima
33:47It's a luxury
33:48It's the most expensive on the island
33:50It's expensive
33:53So Matsuoka called out to a senior
33:57Are you ready?
33:58I'm ready
34:00I'm ready
34:01Are you okay?
34:03The senior is waiting at the door
34:07I'm ready
34:09I'm coming in
34:18Mr. Enkei
34:19Good morning
34:22Can I have some vinegar?
34:29I'm coming in
34:38Mr. Enkei
34:39Good morning
34:41I have a favor to ask
34:43I have a favor to ask
34:45Please sit down
34:48Please sit
34:49This is it
34:53This is
34:54It's called Dashjima
34:56I learned how to make it in Fukui
34:59And I made it
35:01I want you to try it
35:03When did you make this?
35:05When did you make this?
35:072 or 3 weeks ago
35:092 or 3 weeks ago?
35:11It's not that bad
35:12Are you okay?
35:13I'm totally fine
35:14The color is not good
35:17It's not 2 or 3 hours ago
35:18It's 2 or 3 weeks ago
35:19It's 2 or 3 weeks ago
35:21My wife's family lives in Hokkaido
35:25Yes
35:26You too, right?
35:27We're the same
35:28You eat a lot of freshly made food
35:32Are you okay?
35:33Are you okay?
35:34I'm totally fine
35:35It's my first time eating salt
35:37Really?
35:38It's my first time
35:39Please
35:41He's going to taste it
35:44Will he get vinegar?
35:47Let's see
35:51Please
35:52Please
35:53I hope it's good
35:54This is good
35:56I'm going to try it
36:00It's dark
36:02It's pretty salty
36:13But
36:19It's good
36:20That's good
36:23I thought it was going to be bitter
36:25I didn't put any salt
36:27It's preserved
36:28Yes
36:29It's amazing that you can preserve the original taste of the sea
36:34The unique scent and flavor may be a little weak
36:38But if it's preserved, it's even better
36:42It's preserved
36:43The scent and taste of the sea
36:46I'm glad
36:47But it's really good
36:48I'm glad
36:49It's amazing that you make it yourself
36:50It's pretty hard
36:52It's the first time for people to eat the food we made on the island
36:58Really?
36:59Really
37:00Why did you choose me?
37:03Because I had a schedule
37:06I'm kidding
37:08He was grateful for the food
37:12He wanted Enken to eat it
37:15This is good
37:17He learned the traditional taste of Fukui and went to the island
37:21It's impossible
37:22On the island
37:24But it's worth trying
37:26Yes
37:27He challenged himself to make salted sea urchin
37:33It's good
37:34That's why I wanted to make this
37:37I'm glad
37:39I'm glad
37:41I only asked once
37:42It's hard for our director to make sea urchin
37:46I did my best
37:48Really?
37:49It's hard
37:51Mr. Enken, who was busy buying sea urchin
37:56You can eat it all
37:58I'm glad
37:59You can eat the sea urchin at the end
38:01At the end
38:03It's good
38:04Thank you
38:06Thank you for the sea urchin
38:09I'm glad that you found the right course
38:13It's good
38:14He still has a long way to go
38:17I want to eat it all
38:18It's amazing
38:20How much will he be able to make?
38:28Next
38:309 people gathered to make the best burger in the world
38:38They spent about 9 months to find the best ingredients in Japan
38:45Finally
38:46It's done
38:47It's me
38:50The first burger
38:53This day
38:56It's been a long time since we gathered in Kishibuya
39:01It's good
39:02Mr. Matsuda is late
39:04I'm the first one
39:06Let's eat the first one
39:10Let's eat
39:11Let's eat
39:13It's good
39:16I made a burger and a patty
39:18I want a real opinion
39:22It's good
39:23The patty is Matsusaka beef, Omi beef, etc.
39:27Most of Japanese black beef is from that land
39:31Tajima beef
39:34It has a meaty texture and a strong taste of fat
39:397 to 3
39:41It's made with the ultimate golden ratio
39:44This is it
39:48And the buns
39:51It's about three times the price of regular wheat flour
39:55The best wheat in Japan
39:57It's a fantastic variety
39:59It's rich in spring
40:02This is made in Tokioba, Fukushima
40:04It takes 120 days
40:06From seeds to the ultimate buns
40:09There are so many small seeds
40:14Amazing
40:17It's a bun
40:19The patty and buns are finally in shape
40:24How does it taste?
40:30It's good
40:31It's good
40:32The sauce is good
40:34The meat is well balanced
40:36It's well balanced
40:39It's good without the sauce
40:43It's good
40:44It's good
40:45It's really good
40:46It's really good
40:48The meat is good
40:50The meat is firm
40:52The bun is good
40:53It's good
40:54The bun is good
40:55It's really good
40:56The bun is good
40:57It's really good
40:58It smells sweet
41:01The texture is good
41:03It's chewy
41:05How is it, Yokoyama?
41:08We went to see the Japanese tournament
41:12Yes, we did
41:13How was it?
41:14I can't win
41:18But really
41:19Yes, actually
41:22We're here
41:23We're here
41:25It's so big
41:27It's amazing
41:28It's huge
41:29It's very lively
41:31There are a lot of people
41:33This is the Japanese tournament
41:36This June, at Saitama Super Arena, the Japanese tournament of burgers will be held
41:4318 shops from 54 shops will compete for tickets to the world tournament
41:50If they don't win, they won't be able to go to the world tournament
41:56They're preparing for next year's tournament
42:00Kyori Taeshi
42:03It's started
42:04It's started
42:074 teams from 18 teams will compete
42:11The winning team will win tickets to the world tournament
42:17Wow, amazing
42:19Among them, the two teams are
42:23Harry's Junction, a popular burger shop in Miyagi
42:30This is the thigh meat of Sendai beef
42:35It's called Shintama
42:37Shintama
42:38Thigh meat
42:40It has less fat
42:42It's made with local ingredients
42:44Sendai beef has a soft texture
42:50It's eaten with Katarosu, which is also used in Dash Burger
42:55It's steamed with cheddar cheese
42:59It's mixed with lettuce, tomato, and fried onion
43:05Wow, it looks good
43:08There are two kinds of sauce
43:13This is pulled pork
43:18It's mixed with onion sauce
43:25It's put on a patty
43:29It's interesting
43:31I want to eat this
43:32I'm curious
43:34Onion ring
43:39It's a lunch sauce
43:43It's a sour cream sauce
43:47It has less fat
43:51Wow, amazing
43:53It's strong
43:57The sweet onion sauce and sour cream make it a taste you can't get tired of
44:06You can't beat such a delicious burger
44:11You have to win
44:14There is another team
44:20It's a team of women
44:24The owner is from Batshiei, and she's making a hamburger
44:30Her special sauce is
44:33I'm making a bacon jam
44:35She's making a bacon jam
44:36This is bacon, but it's cut into small pieces
44:40She's frying bacon and shallots
44:45She's boiling it with sake and seasoning
44:48On top of the patty
44:51It's a dry one
44:56It's a patty
45:00It's a crispy texture
45:02I want you to enjoy this as an accent
45:05I understand
45:07She's putting the sauce on the burger
45:13She's shaking hands with the 5th burger
45:17Wow, amazing
45:20It's so strong
45:23The sweetness of the bacon, the sourness of the balsamic sauce, and the bitterness of the rucola
45:28It's a delicate burger
45:31This tournament is amazing
45:33It's hard to win in front of the world
45:38The burgers are ready
45:44What will happen?
45:46I'm nervous
45:48It's going to take a lot of time
45:52The winner is
45:57Harry's Junction with 390 points
46:01Congratulations
46:03Harry's Junction won
46:08They will have the burger
46:12I'll eat it
46:14It's the best taste
46:25The carrot is mild
46:29The texture of the meat is good
46:32The sweetness of the meat and the balsamic sauce is just right
46:37I'll eat it
46:44It's delicious
46:46It's balanced
46:49The sour cream is refreshing
46:52I lost
46:55You have to pass this
46:57I lost
46:58I came here to study, but I lost my will
47:03It's not good to die
47:07If I don't aim for something, I can't win
47:14You can't use that
47:18You have to bring out the best
47:21It's a combination I've never seen
47:2324 years of history
47:25He has been facing Japanese food for a long time
47:30If he makes the burger stronger, he can win
47:36Wasabi?
47:38Wasabi soy sauce?
47:39Jinenjo?
47:41That's right
47:42Katsuo-bushi?
47:45Katsuo-bushi?
47:47You can't win with that
47:49I can't
47:50There's no one doing this
47:53It's simple
47:55We're not good at this
47:58It's the world of manga
48:00Tokyo looks fun
48:03It's been a long time
48:06He's going to find out what's special about Japanese food
48:12And
48:15I'm using great meat, but I can't feel the goodness
48:20He's going to use the power of a professional
48:24What is this?
48:28I'm going to eat this
48:32It's good
48:34It changes so much
48:36It's the first time I've been asked to eat sea urchin
48:42I don't know what's going on
48:44I've been doing variety shows for 30 years, but this is my first time
48:48It's huge
48:49This is crazy
48:51It's cool
48:52It's like a dream
48:532, 1, fire!