Category
📺
TVTranscript
00:00Now, everyone, it's time to harvest those things.
00:05Those things.
00:06Those things.
00:07Those things.
00:08Those things.
00:09I think it's the first time for you two.
00:11Harvesting those things?
00:13I don't think so.
00:15It's the first time.
00:17It's been a while, Daigo.
00:19Yeah.
00:20I've noticed.
00:22How long has it been?
00:24I was born in January this year.
00:26And it's like today.
00:29It's been a year.
00:30It's been a year.
00:32Here are the things we harvested.
00:36It's a nice brown color.
00:38It's good.
00:39It's good.
00:40It looks good, doesn't it?
00:41Yeah.
00:42This is the seventh time to make soybeans.
00:46It's been four months.
00:49Let's make soybeans.
00:51What's the temperature today?
00:53It's 37 degrees now.
00:56It's hot.
00:57It's hot.
00:58It's hot.
00:59It's good to make it when it's hot, right?
01:01I see.
01:02We'll use a big tractor.
01:04Yes, we'll use that.
01:06Let's set the soybeans.
01:09Okay.
01:10This is heavy.
01:22It's good.
01:24The seeds are dried soybeans.
01:27We'll roll them with a tractor.
01:30Here we go.
01:40It went down.
01:44It's close.
01:45Is this okay?
01:46Okay.
01:47How is it?
01:48Is it coming out?
01:49Yes.
01:50It's coming out.
01:51It's coming out one by one.
01:54It's coming out from here.
01:56It's all buried in the soil.
01:58I see.
02:01First, he makes a groove with a solid board.
02:04He drops the seeds there.
02:07He covers it with soil and makes it smooth with tires.
02:14It's good.
02:15It's a good change of direction.
02:16It's good.
02:17It's amazing.
02:20Wow.
02:22It's perfect.
02:23It's perfect.
02:25It's amazing.
02:27Okay.
02:28It's good.
02:29Okay.
02:30I lost.
02:31It's perfect.
02:32It's good.
02:33Yes.
02:35It's good.
02:36Is it okay?
02:37It's good.
02:38It's perfect.
02:39It's good.
02:40Next, let's make a fence to prevent animals from entering.
02:46When I first did it, I was attacked by a rabbit.
02:49I see.
02:50There were only four seeds.
02:52It's amazing.
02:53This is where raccoons and white-tailed eagles come out.
02:56White-tailed eagles come out.
02:57Yes.
02:58Okay.
02:59Let's build it from here.
03:01Okay.
03:02Is this enough?
03:03Yes.
03:04I'll do it here.
03:05I'll do it here.
03:06I'll do it here.
03:07How much is it?
03:13Okay.
03:14Okay.
03:15All right.
03:17The field is surrounded by electric fences.
03:22When animals touch the electric fence, they feel a tingling pain, so they don't get close to the field.
03:29I'll turn on the power.
03:30Okay.
03:32Okay.
03:33Let's see if the power is on.
03:36Okay.
03:37I can't touch it.
03:38I can't touch it.
03:39Please.
03:40I can't touch it.
03:41I can't see it.
03:42I can't see it.
03:43I can't see it.
03:44Is there any equipment?
03:45Yes, there is an equipment.
03:46Are you doing it?
03:47There is one.
03:48I'm sorry.
03:49I'm sorry.
03:50I'm sorry.
03:51Insert it here.
03:52And then you touch it.
03:53Touch the white part.
03:54Oh, it works!
03:55It works!
03:56It works!
03:57It comes!
03:584600 volts is like a static electricity.
04:01It's not dangerous to people.
04:04But, it can make animals careful.
04:07One week later, the bud is already out.
04:13Two months later, the flower is planted.
04:18One month later, the saya grows into edamame.
04:23Yes, the edamame you see here is unripe soybeans.
04:29Because the harvest season is different, even if you use the same plant,
04:34the name of the fruit will change.
04:37After about four months, the fruit will mature and dry,
04:42giving it a deep color and a good harvest.
04:46Let's take a picture of this.
04:49This is the original edamame.
04:52This is the original soybeans.
04:54It's cute!
04:56Yes, it is.
04:57If you dry it until it withers, it becomes soybeans.
05:00That's right.
05:01We will harvest it all at once with this combine harvester.
05:06Let's go.
05:07Let's go.
05:08Wait a minute.
05:09It's amazing.
05:10It's big.
05:11It's big.
05:12It's amazing.
05:14It's like a pilot.
05:16It's amazing.
05:18Let's go.
05:20Let's go.
05:22It's amazing.
05:23It's amazing.
05:25Wow.
05:30It's open.
05:33It's amazing.
05:35It's good.
05:37It's amazing.
05:44I'm getting excited.
05:46It's like a live performance.
05:48It's amazing.
05:53The harvested edamame is carried by conveyor belt.
05:58When the drum starts to rotate, the edamame is cracked.
06:02Only soybeans are stored in the tank.
06:06It's getting faster.
06:08It's fast.
06:09It's fast.
06:10It's fast.
06:12It's amazing.
06:13Let's go.
06:14Let's go.
06:15Let's go.
06:17Let's go.
06:18It's amazing.
06:19It's good.
06:20It's amazing.
06:22It's powerful.
06:23That's right.
06:26It's over.
06:28It's over.
06:34How is it?
06:36It's amazing.
06:38I'll take it out.
06:40Let's go.
06:41Let's go.
06:42Let's go.
06:43Let's go.
06:44Come on.
06:46It's coming.
06:48It's coming.
06:50Be careful.
06:52It's coming.
06:54It's coming.
06:56It's scary.
06:57Do you want to lower it?
06:58Please lower it.
07:00You know you have to lower it.
07:02It's coming.
07:04It's coming.
07:05It's coming.
07:06It's coming.
07:08It's coming.
07:13Stop it when it stops.
07:15It's heavy.
07:18It's heavy.
07:19Can you put it in again?
07:20I can still do it.
07:21Can you put it in again?
07:22I can still do it.
07:23Please say stop.
07:24Please say stop.
07:27Stop.
07:28Stop.
07:30Stop.
07:31It's dangerous.
07:35It's heavy.
07:37Is it just in time?
07:40Can you put it in again?
07:41I can still do it.
07:43What are you doing?
07:45It's just in time.
07:47It's just in time.
07:48It's amazing.
07:49It's beautiful.
07:50Let's use these soybeans to make delicious tofu dishes!
07:56Let's make tofu from the soybeans!
08:03This year, we will make tofu from soybeans grown from the ground,
08:07and learn how to make easy-to-make tofu,
08:10and how to make mapo tofu that will never fail.
08:13We will also show you a great recipe for tofu that is easy to make.
08:19Abare-kun, what should we start with?
08:22Soy milk!
08:25Soy milk!
08:27You're in good shape!
08:29Am I in good shape?
08:32Making tofu from soybeans.
08:35First, we'll make soy milk.
08:38First, we'll soak the soybeans in water for 20 hours.
08:41The soybeans will be soaked in water, so they'll swell 2-3 times.
08:46The soybeans won't become a paste if there's any core left,
08:49so you need to soak them in water for 20 hours in winter.
08:52I see.
08:54Put them in a blender and blend for 2 minutes until smooth.
08:58I see.
08:59Who's going to be the kitchen diver for 2 minutes?
09:02Me!
09:03I can do it!
09:05You can do it?
09:06I can do it!
09:07Really?
09:08It's been a while, but I'll do it!
09:10I'll do it!
09:11Ready, set, go!
09:14Kitchen Diver!
09:20You're still the same, aren't you?
09:24I was in the movie Kamen Rider this year.
09:27That's right.
09:28It was like a transformation pose.
09:31That's right! It's Kamen Rider!
09:33Kamen Rider Gatcha and Daybreak.
09:36I didn't think I'd be a Kamen Rider at 46.
09:40You look younger.
09:43It's been my dream since I was a kid.
09:46That's great.
09:48Can you do action?
09:49I can roll sometimes.
09:51Sometimes?
09:52I can roll sometimes.
09:55Sometimes.
09:57Okay, stop!
09:59Wow, this is great.
10:00It's well blended.
10:02Now, I'm going to put this on a grater.
10:05That looks good.
10:07It looks good.
10:09Now, I'm going to heat this up.
10:13I'm going to heat it up.
10:22You have to mix it so that it doesn't get burnt.
10:25Yes.
10:26What's your favorite tofu dish?
10:29I see.
10:31Tofu dish?
10:33For breakfast, I like Nameko miso soup.
10:36Nameko and tofu.
10:38Nameko and tofu.
10:40Nameko and tofu.
10:43I like deep-fried food.
10:45I know what you mean.
10:47I like deep-fried food, too.
10:49Deep-fried food is great.
10:51I know what you mean.
10:52I like Sukiyaki.
10:54I know what you mean.
10:55I like Niku-tofu.
10:57Niku-tofu is great.
10:59I like Mabo-tofu.
11:01Mabo-tofu.
11:03You're a champion.
11:05I'm a champion.
11:07I'm a king.
11:08I like...
11:10YDF.
11:12That's difficult.
11:14YDF.
11:16It's easy to make.
11:19No, it's soft.
11:20I like Yudofu.
11:23It's simple and good.
11:25It's cool.
11:27I like YDF.
11:28I like Yudofu.
11:29Okay.
11:30The foam is coming out.
11:32I'm going to cool it down.
11:34Okay.
11:36When the foam calms down...
11:38I'm going to squeeze the soy milk.
11:43Like this.
11:45It's steaming.
11:47It's hot.
11:49It's hot to squeeze.
11:51It smells good.
11:52It smells good.
11:53What should I do?
11:57It's coming out.
12:00Don't spill it.
12:03It's coming out.
12:05It's coming out.
12:07Okay.
12:10This is soy milk.
12:12What's left is...
12:15Karakara Okara.
12:17That's right.
12:19This is Karakara Okara.
12:21I see.
12:22Okara is good.
12:24It goes well with sesame.
12:29It's done.
12:31Let's taste it.
12:33Okay.
12:42It's strong.
12:43It's strong.
12:44It's good.
12:45It's good, isn't it?
12:46It's great.
12:47I can feel the soy milk.
12:49I can feel it.
12:50It's rich.
12:52It's rich.
12:53It's good.
12:54It's good.
12:55I can drink it as much as I want.
12:57I'm going to mix it with a mixer.
13:00I'm going to boil it and squeeze it.
13:02Then, it's done.
13:04It's easier than I thought.
13:06It's homemade soy milk.
13:07I'm going to make Kinugoshi Tofu with this soy milk.
13:13He's going to make Kinugoshi Tofu from soybeans.
13:18I'm going to put soy milk in this mold.
13:27Then, I'm going to add bitter gourd.
13:30I'm going to stir it quietly.
13:33Bitter gourd is a liquid that can be made from the process of making salt from seawater.
13:39By putting it in soy milk and adding heat, bitter gourd and soy milk react and harden.
13:47I can feel Kinugoshi Tofu.
13:49I can feel it.
13:51I'm going to stir it quietly.
13:54Then, it hardens.
13:56I'm going to cover it with aluminum foil.
14:02Like this.
14:04I'm going to steam it.
14:13Can you open this?
14:15I'm going to open the bitter gourd.
14:18I'm going to open it.
14:20I'm going to put it here.
14:21This is good.
14:24I'm going to steam it.
14:26I'm going to steam it for 15 minutes.
14:27I'm going to take it off the fire.
14:28I'm going to leave it as it is for 10 minutes.
14:31I'm going to put it in the kitchen.
14:33I'm going to put it in the kitchen.
14:37I've never been to this zoo.
14:40It's really big.
14:42It's really big.
14:44It's a big zoo.
14:46I'm going to put it in the kitchen.
14:49I understand.
14:51I don't understand.
14:54Wait a minute.
14:55It doesn't make sense.
14:56It's not good.
14:57I don't understand.
14:58I don't understand.
14:59I don't understand.
15:00Recently, I think it's good.
15:02It's a good question.
15:03I understand.
15:04I understand.
15:06I understand.
15:08It's a big zoo.
15:10Do it again.
15:12I'm serious.
15:14I've never been to this zoo.
15:16It's really big.
15:20The dishes are expensive.
15:21You've never been to this zoo.
15:23It doesn't matter.
15:24It doesn't matter.
15:25Only big zoos.
15:27It doesn't matter if it's your first time.
15:29Dai...
15:31Dai...
15:33Dai...
15:35Dai...
15:36Dai...
15:37Zu...
15:38Zu...
15:39Ah!
15:42Why are you making it look bad?
15:44Don't make it look bad!
15:46I got it!
15:47Ah!
15:48Ah!
15:49Big Zu, Dai Zu, Zu
15:51Zoo, Zoo
15:53Dai Zu, right?
15:56After steaming for 15 minutes...
16:00It's done!
16:01Open!
16:02Wow!
16:03I'm excited.
16:04I'm going to cool this in the fridge.
16:07After cooling it for an hour...
16:12I'm going to open it.
16:13What's going on?
16:15Oh!
16:16It's hardened!
16:19I'm going to cut this with a knife and put it in water.
16:24While soaking it in cold water?
16:26It's like a tofu shop!
16:29Like this?
16:31And then...
16:33I'm going to separate it.
16:38It's like a tofu shop!
16:40I'm going to cut it.
16:414 pieces?
16:42Yes.
16:48That's nice.
16:50That's nice!
16:52It's beautiful!
16:54Wow!
16:55It's beautiful!
16:56Amazing!
16:57Amazing!
16:58It's done!
17:19It's done!
17:20Let's eat!
17:21Let's eat!
17:23Everyone, please put whatever you like on top.
17:26Go ahead, Daigo.
17:28Can I?
17:29Then...
17:30Ah!
17:31Myoga!
17:32Myoga is good.
17:33It's good, isn't it?
17:34MG!
17:35MG!
17:36Myoga is good.
17:37Myoga is good.
17:39MG and?
17:40MG and...
17:41SG!
17:42Wow!
17:44It's fast!
17:45It's fast!
17:46It's fast, isn't it?
17:47It's fast!
17:48This is the way to go.
17:49This is the way to go.
17:50Wow!
17:51Then, I'm going to go with it too.
17:52I'm going with SG.
17:53With SG.
17:54But you put soy sauce and salt on it.
17:56People do that.
17:58I can see that.
17:59Then, I will also put M.G.
18:01You put everything on it.
18:04Let's eat!
18:05Let's eat!
18:12It's good!
18:14The taste of the beans are strong.
18:16It melts in your mouth!
18:18It's so smooth!
18:20It's so good!
18:22It's so creamy!
18:24It's so good!
18:26The texture is so good!
18:28It's so juicy!
18:30It's worth making!
18:32This is the best!
18:34I can eat this forever!
18:36Next, we're going to make
18:38deep-fried tofu using
18:40kinugoshi tofu.
18:42Please remove the water
18:44from the surface of the tofu.
18:46Please remove the water
18:48from the surface of the tofu.
18:50If there's a lot of water,
18:52it will be easy to bounce
18:54when you put it in the oil.
18:56So it's important to
18:58wipe it off well.
19:00Let's go!
19:02It's so soft!
19:04Okay!
19:06One more!
19:08It'll be crispy when it's fried!
19:10Okay!
19:12We're going to deep-fry it in
19:14160℃ oil for 12 minutes!
19:16Let's go!
19:18Kitchen Timer Boy!
19:20Okay, everyone!
19:22Look at this!
19:24This is
19:26green
19:28edamame!
19:30It's young and strong!
19:32If you get bitten by it,
19:34you'll become a beautiful soybean!
19:36Who's a soybean?
19:38This isn't a quiz!
19:40This isn't a quiz!
19:42Let's get involved!
19:46What about you, Amaru-kun?
19:48I'm...
19:50still a soybean!
19:52I don't know the difference!
19:54I don't know the difference!
19:56Deep-fry it at low temperature
19:58to make the outside crispy
20:00and the inside fluffy!
20:02It's good!
20:04It's good, isn't it?
20:06It's freshly fried!
20:08It's good!
20:10I want to eat it with natto!
20:12It's good!
20:14It's the best!
20:16I wonder why deep-fry is called
20:18san-tsuken.
20:20That's right.
20:22Isn't it the same as
20:24san-tsukeru?
20:26It's because it's deep-fried!
20:28Maybe it's because it's called
20:30san-tsukeru.
20:32Then why is it called san-tsukeru?
20:34Isn't it okay to call it inari?
20:36Maybe it's because it's a high-class deep-fried dish.
20:38It's a high-class deep-fried dish.
20:40Inari-zushi is a shrine food.
20:42It's a shrine food, but...
20:44That's why it's called san-tsukeru.
20:46Deep-fried tofu and inari-zushi
20:48have long been
20:50offered as a shrine food.
20:52So they are now called
20:54san-tsukeru
20:56out of respect and affection.
20:58Here it is!
21:00It's perfect!
21:02It's so fluffy!
21:04Wow!
21:06It's so fluffy!
21:08It's deep-fried!
21:10You can eat it like this.
21:12If you cut the fat...
21:16It looks delicious.
21:18Wow!
21:20It's so fluffy!
21:22Green onion!
21:24Here it comes!
21:26I can't stop eating!
21:28It's so fluffy!
21:30I can't stop eating!
21:32It's perfect!
21:34It's perfect!
21:36In addition,
21:38deep-fried tofu can be easily made
21:40even at home
21:42with a little oil.
21:46It's delicious!
21:50It's perfect!
21:52Let's eat!
21:54Let's eat!
22:02It's delicious!
22:04It's delicious!
22:06It's delicious!
22:08It's like deep-fried!
22:10It's so fluffy!
22:12When I have a little problem,
22:14I can eat it easily.
22:16Deep-fried tofu?
22:18It's so delicious!
22:20It's not greasy.
22:22It's not greasy.
22:24I can eat it easily.
22:26It's so delicious!
22:28Next, I'm going to make deep-fried tofu.
22:30There is a popular sauce
22:32in Sumo.
22:34It's eaten in many Sumo rooms
22:36and is popular.
22:38One of the Sumo rooms' specialties
22:40is deep-fried tofu.
22:42Deep-fried tofu is
22:44a rich special sauce
22:46because it's seasoned
22:48with a refreshing taste.
22:50When you eat it,
22:52you'll get used to it.
22:54It's popular in each room.
22:56Recently,
22:58it was introduced in a TV program.
23:00People are paying attention to it.
23:02First,
23:04let's make deep-fried tofu.
23:06Put vegetables in a pot.
23:08It's nice.
23:10It's winter.
23:12It's beautiful.
23:14Put tofu in it.
23:16It's scary to grab tofu.
23:18It's fluffy
23:20and soft.
23:22Be careful.
23:24I'm going to crush it.
23:26You're good at it.
23:28Did you do it?
23:30I'm just saying.
23:32It's obvious that it's delicious.
23:34It's perfect.
23:38Let's wait until tofu gets warm.
23:40Did you eat hot pot this year?
23:42Tara is delicious.
23:44Tara?
23:46I ate it with my family.
23:48That's nice.
23:50I think I ate
23:52Motsunabe.
23:54I did that.
23:58I learned it from Nonaka.
24:00Daikon Shabu Shabu.
24:02I did that.
24:04I did that.
24:06That's nice.
24:08I'll make a sauce.
24:10Water.
24:12Soy sauce.
24:16What's this?
24:18Mirin.
24:20I'm looking forward to it.
24:22Bonito flakes.
24:24And.
24:26And.
24:28Seaweed.
24:30I'm going to boil it.
24:34Seaweed smells good.
24:36It smells good.
24:38It's popular on YouTube.
24:40People who eat Chanko.
24:42People who eat Chanko.
24:44I see.
24:46People who eat Chanko.
24:48I see.
24:50It's boiling.
24:52I'll turn off the heat.
24:54I'll wait until it cools down.
24:56I'll dissolve this.
24:58I see.
25:00Only egg yolk.
25:02Okay.
25:04I'll put it in.
25:06Please.
25:08I'll mix it.
25:10I see.
25:12I'll mix it.
25:14It looks delicious.
25:16It looks delicious.
25:18The sauce is ready.
25:20It looks good.
25:22Can I eat it?
25:24Yes.
25:26It looks good.
25:28It's just right.
25:34Do you put something in it?
25:36Yes.
25:38It looks good.
25:42I'll put the sauce on it.
25:44I'll put the sauce on it.
25:48It looks good.
25:50It looks good.
25:52It looks good.
25:54It looks good.
25:56Itadakimasu.
26:04It's delicious.
26:10It tastes different.
26:12The laver is strong.
26:14The laver smells good.
26:16It's delicious.
26:18The laver is good.
26:20I'm satisfied even though there is no meat.
26:22That's right.
26:24Please eat it.
26:28It's delicious.
26:30It's delicious.
26:32It's delicious.
26:34I'll eat it.
26:36I'll eat it.
26:38I'll eat it.
26:41Good evening, everyone.
26:43I'm NONAKA KIMURA, the third generation of Nihonbashi Yukari.
26:47Nihonbashi Yukari is a Japanese-style restaurant that was established in the 10th century.
26:53The third generation of Nihonbashi Yukari will teach us a Japanese-style dish.
26:58I'll teach you a new dish.
27:00It's a new dish.
27:02It's a new dish.
27:04It's a new dish.
27:06I'll teach you a new dish.
27:08It's a new dish.
27:10I'll teach you a new dish.
27:12I'll teach you a new dish.
27:16Use a frying pan to reduce oil.
27:18Don't drain the tofu.
27:20Don't drain the tofu.
27:22How to fry tofu deliciously.
27:24Seasoning with sesame oil.
27:26If you know these points, you can make it delicious at home.
27:31I'll teach you how to fry tofu deliciously.
27:33Add 2 tablespoons of salad oil.
27:39Add 2 tablespoons of salad oil.
27:41Add 2 tablespoons of salad oil.
27:43This is not a cold start.
27:45This is a hot start.
27:47Warm the oil slowly.
27:51Normally, tofu is full of oil.
27:53This time, I added 2 tablespoons of oil.
27:55This is a crispy and delicious fried tofu.
28:00I'll teach you how to fry tofu deliciously.
28:02What do you do with tofu?
28:04This tofu is a waste of water.
28:08This is not a waste of water.
28:10I'll teach you how to fry tofu deliciously.
28:12First, cut the tofu in half.
28:14Then, cut the tofu in half again.
28:16Then, cut the tofu in half again.
28:18Focus.
28:20Focus.
28:22Focus on frying tofu.
28:24You like Kimetsu no Yaiba, right?
28:26I like Kimetsu no Yaiba.
28:28You need a lot potato starch.
28:30You need a lot potato starch.
28:32You put potato starch on your right and left hands.
28:34You put potato starch on your right and left hands.
28:36And,freeze.
28:38And,freeze.
28:40See this?
28:42This makes the surface innocent.
28:44If you frame the tofu water powder and water starch,
28:46If you frame the tofu water powder and water starch,
28:48To put frying oil on the tofu round and round.
28:50Northern X2
28:52See?
28:54The powder comes off.
28:56This is the key point.
28:58There is a layer of potato starch around the tofu.
29:01It's coating the tofu.
29:03Today's tofu is steamed inside.
29:07It's steamed.
29:08The steam is coming out of the tofu.
29:12The outside is crispy and the inside is juicy.
29:16It's very efficient and delicious.
29:18Add a little oil.
29:21Stir it occasionally.
29:24It depends on the person.
29:27You can fry it slowly.
29:29It's crispy and healthy.
29:31I recommend it.
29:33It's easy to make.
29:35It looks delicious.
29:36Is that enough?
29:39This is the sauce for fried tofu.
29:4260cc of water.
29:4420cc of noodle soup.
29:46It's 3 to 1.
29:49Wash it.
29:51It's gone.
29:54This is the key point.
29:56Boil it.
29:57Boil it to make it soft.
29:59Add a lot of soup stock.
30:05Add grated daikon and ginger.
30:11Add green onions.
30:13I recommend sesame oil.
30:15Today's tofu is light.
30:19Add a little sesame oil.
30:23The new fried tofu is ready.
30:26Please do your best.
30:30I'll try it.
30:32Put the salad oil in the frying pan.
30:35It's a hot start, so I turned on the fire.
30:39Please put the tofu in four equal parts.
30:41Don't remove the water from the tofu.
30:45The outside is crispy and the inside is juicy.
30:48Focus.
30:50Breathe tofu.
30:52Breathe tofu.
30:58He is breathing tofu.
31:01Okay.
31:03I'll put potato starch on the tofu.
31:07I'll do it.
31:11By putting potato starch on the tofu, the tofu will be evenly coated.
31:17It will be easy to peel off.
31:21Okay.
31:24I'll put the tofu in the frying pan.
31:28I heard the sound of the frying pan.
31:30Since the oil is low, change the side of the frying pan frequently.
31:34Please do it slowly until the tofu is crispy.
31:37Please do it slowly for 12 minutes.
31:3912 minutes.
31:41I have a question.
31:44This is a question from COFFEE MAME.
31:47I decided to move to another department in April next year.
31:57I'm excited to do what I can do in the last two years.
32:05You are challenged by various things.
32:09Do you have any plans to try something new next year?
32:11I want to hear your determination to try something new.
32:20Challenge next year.
32:23What will you do next year?
32:26I'll be on stage next year.
32:28You'll be on stage.
32:29I'm going to be on stage.
32:31It's a stage.
32:33I'm going to be on stage.
32:35I'm going to be on the road this year.
32:38I'm going to try something new.
32:40I'm ready to try something new.
32:45There are various things.
32:49The stage is a big challenge.
32:51It's a challenge.
32:52You're alone, right?
32:54That's right.
32:55I did a tour for the first time this year.
33:02The number of tours will probably increase.
33:04That may be a challenge.
33:07I see.
33:10I've been doing rock music for a long time.
33:18I want to do rock music seriously next year.
33:25Can I try it?
33:33I've been doing this for a long time.
33:36How long have you been doing this?
33:39I've been doing this for about 16 years.
33:42Have you ever made a buzz?
33:44No.
33:46I want to make a buzz.
33:48I want to make a song for ROCKSTEP.
33:51I want to challenge it on TIKTOK.
33:54That's a good idea.
33:56I want to get a lot of views on KITCHEN TIMER BOY.
34:01I want to get a lot of commercials.
34:03I want to get a lot of commercials on KITCHEN TIMER BOY.
34:06The correct answer is...
34:10I want to get a lot of commercials.
34:13That's a good answer.
34:15I'll give you the coffee.
34:18Thank you for your cooperation.
34:21I'll prepare the soup.
34:26I'll use a high heat.
34:28This is water and the soup base.
34:30The ratio is 3 to 1.
34:32This is the amount for two people.
34:34Is this really all you need?
34:35No, the noodle soup is amazing.
34:37I knew it.
34:38The noodle soup is amazing.
34:41In the entertainment world, who is the noodle soup?
34:44There's noodle soup?
34:46No, that's what I'm talking about.
34:47It's the soba.
34:50That's right.
34:50That's amazing.
34:51It's delicious wherever you are.
34:54It's delicious.
34:54It's delicious.
34:56Michoppa.
34:59Michoppa might be the noodle soup.
35:02You can do anything.
35:04I'll put it on.
35:05Okay.
35:07Put a lot on.
35:09It looks delicious.
35:11Daikon radish.
35:14Ginger.
35:16Who is the ginger?
35:18In the entertainment world.
35:18Ginger is difficult.
35:21It's like an accent.
35:22It's an accent.
35:23It's good for adults.
35:24Mr. Zakoshi.
35:28It's a strong accent.
35:32Sesame oil.
35:35It looks delicious.
35:36It's done.
35:39I'll eat it.
35:40I'll eat it.
35:44It's delicious.
35:47It's a combination of ginger and everything.
35:50It's delicious.
35:51It's delicious.
35:52It's delicious.
35:54It's soft.
35:56It's soft.
36:00It's delicious.
36:02It's delicious.
36:03Sesame oil is good.
36:05It's delicious.
36:06It's delicious.
36:08It's delicious.
36:09It's just noodle soup.
36:11It's delicious.
36:14Ayuma.
36:15When it comes to tofu, it's Komokin.
36:18This is a famous Chinese restaurant in Minami Aoyama.
36:21He is the head chef of 4,000 Chinese restaurants.
36:25He is a master of Chinese cuisine.
36:27Mr. KINYA KOMODA will teach him.
36:30The food I'm going to make today.
36:32It's a food that goes well with home-made tools.
36:35It's a food that goes well with home-made tools.
36:37It's easy, but it's a professional taste.
36:40It's a food that never fails.
36:44How to cut tofu deliciously.
36:47Put in something that goes well with tofu.
36:50No soup is required.
36:52Only the moisture of the tofu.
36:54If you know this point, you can make it delicious at home.
37:00This is dried tofu.
37:01I will cut it.
37:02The point is to make the cut bigger.
37:06It's softer than when you cut it.
37:09When you make it, the tofu will crumble easily.
37:12If you cut it small from the beginning, it will crumble.
37:16I will cut the green onions.
37:18Make it easy to turn.
37:21Put the knife in.
37:23Turn it.
37:25Use the edge of the knife to cut it.
37:30It's finely chopped.
37:36I will cut the green onions.
37:38Cut it into several pieces and put it together.
37:40Then you can cut it quickly.
37:44It's important to move the knife back and forth.
37:48I will cut the green onions.
37:51This is soy sauce.
37:52I will use soy sauce today.
37:55You can use other ingredients such as pickled radish.
37:58The tofu is soft.
38:00The texture of the meat.
38:01The texture of the soy sauce is added.
38:05The flavor and taste are added.
38:08It is an accent of Mapo tofu.
38:12I will make Mapo tofu.
38:15I use medium heat.
38:17I put the meat in the pan.
38:20It's up to you.
38:23It's a little rougher than minced meat.
38:26It's the same as a hamburger.
38:28It has a rougher texture.
38:31It brings out the taste of tofu.
38:33Look at this.
38:35The oil is coming out.
38:37There is oil in the meat.
38:40Don't use too much oil.
38:42Cook the meat.
38:44I add sake.
38:45I add pepper.
38:48I add soy sauce.
38:51I add Tenmenjang.
38:54Look at this.
38:56Can you see that the oil is transparent?
39:00The meat absorbs all the taste.
39:03The oil is transparent.
39:06When the meat is cooked, it's done.
39:08When the meat is cooked, it is transferred to a plate.
39:12I put grated garlic in the same frying pan.
39:15I add Doubanjiang.
39:17This is the point.
39:19When you add this to the Mapo tofu you make at home, it becomes delicious.
39:24This is the point.
39:27This goes well with tofu.
39:29This is different from the Doubanjiang used by professionals.
39:32This is a little salty and spicy.
39:34To balance this, I reduce the amount of Doubanjiang.
39:39This is the point of the Mapo tofu you make at home.
39:45I add cucumber soy sauce.
39:47I add salad oil.
39:49I fry this over low heat.
39:54I usually make this with chicken soup.
39:59Look at this.
40:00When I turn off the heat, water comes out of the tofu.
40:04I use this water to make Mapo tofu.
40:09When I boil this, the water comes out of the tofu.
40:13I add meat and sake to this.
40:16I add soy sauce and oyster sauce.
40:19I add pepper.
40:21I add chicken stock.
40:23This is amazing.
40:25This already looks delicious.
40:28I add green onions.
40:31This looks delicious.
40:33I add potato starch.
40:36I boil this.
40:39If you have children, you don't have to do this.
40:43I'm an adult.
40:45I add chili oil.
40:49This looks delicious.
40:54This is done.
40:59This is a home-style Mapo tofu.
41:02Please make delicious Mapo tofu.
41:10First, I cut tofu, green onions, and leeks.
41:17I cut the leeks.
41:20I draw a line.
41:23I draw a line while turning the knife.
41:26You draw a line in the whole.
41:28I draw a line in the whole.
41:31I don't have to draw a line.
41:34I draw a line.
41:36I don't have to draw a line.
41:38I cut tofu.
41:41I cut this.
41:43I make a cut.
41:46It's easy to make a cut.
41:49You have a great technique.
41:51Please make the tofu big.
41:53I make tofu big.
41:56I'm going to mince the cucumber.
42:00While you're doing that, I'm going to light the fire.
42:03I'm going to put the meat in the pan.
42:06The fat will come out of the meat, so it's okay if there's no fat.
42:10Got it.
42:12Wow, that's a beautiful mince.
42:15I'm sure everyone's getting better.
42:18If you do it, you'll get better.
42:20The skill.
42:21The experience.
42:22When the meat is cooked, add the sake.
42:25Here we go.
42:26Light the fire.
42:28Light the fire.
42:29Pepper.
42:30Pepper.
42:31Pepper.
42:32Thank you for the pepper.
42:36Soy sauce.
42:37Thank you for the soy sauce.
42:40Tenmenjang.
42:41Tenmenjang.
42:42Tenmenjang.
42:46I can't live without Chinese food.
42:49Okay.
42:50Let's eat.
42:52Be careful of the fire.
42:54We're going to use this pot, right?
42:56Yes.
42:57Grated garlic.
42:59Grated garlic.
43:00Is this it?
43:02Yes.
43:04Doubanjiang.
43:05Doubanjiang.
43:07Okay, okay, okay.
43:08Soy sauce.
43:11Okay.
43:13Okay, okay, okay.
43:15And then, the whole fire ingredients.
43:17Whole fire.
43:18Thank you for the whole fire.
43:20What is the whole fire?
43:22What?
43:26Miso.
43:27Miso.
43:28Miso.
43:29Miso.
43:30Miso.
43:31It's amazing.
43:32Doubanjiang.
43:33Doubanjiang.
43:34Thank you for the Doubanjiang.
43:35Doubanjiang.
43:36Doubanjiang.
43:37Miso.
43:38Miso.
43:39And the oil.
43:40The oil.
43:41The oil.
43:44By adding miso, the saltiness and spiciness of Doubanjiang is good.
43:48It was miso, right?
43:49Miso.
43:50Yes, it was miso.
43:51Are you okay?
43:52Okay.
43:53Draining of the hot water?
43:54Okay.
43:57Got it, got it, got it, got it.
44:03Okay.
44:04Looks good.
44:05Then, the tofu.
44:06The tofu is boiling.
44:07The water is being drained.
44:08The tofu is ready.
44:09We're all going to cook it with that water, right?
44:12Okay.
44:14Okay.
44:16The meat is done.
44:17Yay!
44:20We're using only the moisture from the tofu,
44:23so we don't need this soup.
44:25It looks so good!
44:27And then...
44:28Shoko-shu!
44:29Okay!
44:30Shoko-wish!
44:31Shoko-wish!
44:32Yay!
44:33Okay!
44:34Shoyo-shu!
44:35Shoyo-shu!
44:36Yay!
44:37Oisa-soshu!
44:39That's convenient!
44:40Soshu!
44:41And for the chicken soup...
44:44Moto-shu!
44:46Yay!
44:49And then...
44:50Kosho-wish!
44:52Yay!
44:53Once it's cooked...
44:54Can I start?
44:55Yes, go ahead.
44:56Okay!
44:57Yay!
44:59Okay!
45:00The green onions too.
45:02Can I start?
45:03Yes, please.
45:04I'll start.
45:05Okay!
45:06Okay!
45:07That looks good.
45:09The potato starch, please.
45:10Okay.
45:11It's thickening.
45:13It's already thickening.
45:16Since we're adults,
45:19let's add the lime.
45:21Let's do it!
45:22Here I go.
45:23Go ahead.
45:24Okay.
45:25A little more.
45:26Is this enough?
45:27I think so.
45:28It's up to you.
45:30Okay.
45:31It smells good.
45:33It's done!
45:35It smells so good!
45:37This looks good.
45:45It's done!
45:55It's done!
45:57Let's eat!
46:04It's good!
46:05It's so good!
46:07The miso is good.
46:08The miso is good.
46:10The cucumber has a good texture.
46:12It's really good.
46:15He's peeking.
46:17He's peeking.
46:18I can't stop.
46:19That's it.
46:20Here you go.
46:24Thank you, rice shop.
46:26Thank you, rice shop.
46:27On the rice.
46:28It's on the rice.
46:29You can put it on the rice.
46:30It's on the rice.
46:38It's good.
46:39It's really good.
46:41It's good.
46:43It's even better with the rice.
46:45It's really good.
46:47It's good.
46:48It's really good.
46:51This is the best.
46:52It's the best.
46:53This is the last episode of this year.
46:56Did you leave anything behind?
46:58I left something behind.
47:00What is it?
47:01For more than half a year,
47:02under this apron,
47:04I've been sucking my d**k.
47:07What?
47:11This is the last episode of this year.
47:14Did you leave anything behind?
47:16I left something behind.
47:18For more than half a year,
47:19I've been sucking my d**k.
47:26I couldn't come to last year's show.
47:31I kept asking for DVDs.
47:37It looks good.
47:41Did you bring the DVD?
47:42I forgot.
47:43I'm sorry.
47:44I'll bring it next time.
47:49It's the DVD of our solo show.
47:52I told you to bring it last time.
47:56I told you last time.
47:57I couldn't remember anything after that.
47:59You shouldn't be so confident.
48:02I couldn't remember anything.
48:05I couldn't remember anything.
48:07I kept asking for DVDs.
48:12For more than half a year,
48:17under this apron,
48:19I've been sucking my d**k.
48:22When you asked me for DVDs,
48:26I forgot about it.
48:27I've been preparing for this show
48:29for 8 months.
48:32Almost a year.
48:34I was preparing for this show.
48:35I was preparing for this show.
48:37I forgot to tell you.
48:39That's right.
48:41While I was preparing for this show,
48:43I was going to get a DVD of my solo show.
48:46But I forgot to tell you.
48:48So, I got a new DVD.
48:50It's the latest one.
48:52I'm so glad.
48:53I'm so glad.
48:54Can I have it today?
48:55Of course.
48:58I'm so glad.
48:59I'm so glad.
49:00I feel much better.
49:03Whenever I sit down,
49:04I get this bruise.
49:05I was trying to hide it.
49:07You were trying to hide it.
49:08You look like you're getting older.
49:09I'm getting older.
49:10I'm glad.
49:12This show will be broadcast on TVER
49:14after this show.
49:16Avalere,
49:17what's special about today?
49:18Yes,
49:20the soybean field
49:21is like a live show.
49:23It's like a harvest.
49:25Right.
49:26It's amazing.
49:28I hope you'll watch this show.
49:30If you watch this show,
49:32Please watch it on TVer.
49:34See you next year!
49:36Bye!