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00:00This is the 9th edition of the Mochitsuki Special!
00:09Happy New Year!
00:11Thank you for your support this year as well!
00:13Thank you!
00:16So, we'd like to have a Mochitsuki this year as well.
00:22Well, we have a professional here.
00:24Well, we do this every year.
00:26This is our experience of getting paid.
00:28When I was in 10th grade, I worked part-time at a Mochitsuki for 3 days.
00:333 days?
00:34We have a 9th edition.
00:36So, we don't have to pay you.
00:383 days?
00:403 days only?
00:42Today, we are in Hachioji City, Tokyo.
00:46This is Mr. Ishikawa, a rice farmer.
00:49Nice to meet you!
00:51Happy New Year!
00:55Mr. Ishikawa, do you mainly produce rice?
00:58No, I don't. I sell rice.
01:00You sell rice?
01:01I also make rice cakes.
01:03Rice cakes, of course.
01:05Rice cakes, right?
01:06Yes, I do.
01:09That's completely the opposite.
01:13Mr. Ishikawa, who has been making rice cakes for 50 years in Hachioji, a famous rice store in Tokyo,
01:21uses rice cakes to make rice cakes for 3 people every year.
01:25Not only can you enjoy freshly made rice cakes,
01:28but you can also enjoy easy-to-eat rice cakes for New Year.
01:35So, we are going to steam rice cakes, right?
01:37Yes, that's right.
01:38What kind of rice cake is this?
01:40This is called Mangetsu Mochi.
01:43That's a nice name.
01:45Each rice cake is round and white.
01:50That's why it's called Mangetsu Mochi.
01:52I see.
01:53The rice cake is very elastic.
01:57It's a high-grade rice cake.
02:01So, this rice cake is freshly made?
02:05Yes, it is.
02:06So, we are going to steam it right away, right?
02:08Yes.
02:09It's better to put the rice cake in the middle.
02:12I see.
02:13It will cook well.
02:14I'm going to steam it.
02:15Okay.
02:16Is it okay?
02:17It's beautiful.
02:21Okay.
02:22Please turn it over.
02:24Okay.
02:29Like this?
02:30Yes.
02:31I see.
02:32It's cooked well.
02:34Okay.
02:35I'm going to put the lid on.
02:36Okay.
02:37I'm going to close the lid.
02:38Okay.
02:39I'm going to close the lid.
02:41I'm going to put the lid on.
02:42I'm going to put the lid on.
02:43Okay.
02:44Excuse me.
02:45Okay.
02:46How long should we steam it?
02:48About 40 minutes.
02:5040 minutes.
02:51Okay.
02:52Kitchen timer, start!
02:57It's boiling.
03:00I see.
03:01It's a high-grade rice cake.
03:02It's a high-grade rice cake.
03:03I see.
03:05It's a high-grade rice cake.
03:07Excuse me.
03:08I'm a high-grade rice cake.
03:10You are an old man.
03:11I'm an old man.
03:12I see.
03:13I'm happy.
03:15I'm happy.
03:22I didn't know that.
03:23Here is an information from Mr. Ishikawa.
03:25He is an owner of rice farmer.
03:27He sells eraser fruit, Chikuramen, as well as rice.
03:31I want to eat eraser fruit.
03:34It's delicious.
03:35It's delicious, isn't it?
03:36It's delicious, isn't it?
03:37Eraser fruit is only sold in juice cup.
03:39Eraser fruit is only sold in juice cup.
03:40So, Mr. Hachioji recommends eraser fruit as a speciality.
03:44I see.
03:46It's amazing, isn't it?
03:48Shikuramen has been around for 50 years.
03:5050 years.
03:52How did you start making shikuramen?
03:54Fuseyake.
03:56Shikuramen.
03:58I fell in love with it.
04:00What?
04:02Can you sing for us?
04:04What are you talking about?
04:06I used to work at Fuseyake.
04:08There's a limit to singing.
04:10I can't sing.
04:12I can't sing.
04:16You're so free.
04:18You're so free.
04:20You're an old man.
04:22I see.
04:24What do you want to do this year?
04:26What do you want to make?
04:28I've made a lot of things.
04:30I see.
04:32What food do you want to make?
04:34I want to make truffle.
04:36I want to make truffle.
04:38I don't know if it's available in Japan.
04:40You said it.
04:42I want to make it all the time.
04:44How about coffee?
04:46That's a good idea.
04:48That's a good idea.
04:50Is it hard to make?
04:52I think it's available in Okinawa.
04:54I think it's available in Okinawa.
04:56I think it's available in Okinawa.
04:58What else?
05:00Have you been to Okinawa?
05:02Have you been to Hokkaido?
05:04I haven't been to Hokkaido.
05:06Hokkaido is good.
05:08I heard that wine is delicious.
05:10I heard that wine is delicious.
05:12I want to make wine.
05:14When will you make wine?
05:16When will you make wine?
05:18I'll make wine from summer.
05:20That's interesting.
05:22You're amazing.
05:24I have a dream.
05:26I'm making mountain grapes.
05:28I'm making mountain grapes.
05:30I hope it sells well.
05:32I hope it sells well.
05:34It's a realistic story.
05:36It's a realistic story.
05:38It's steamed.
05:40Please get it.
05:56It looks good.
05:57It looks good.
05:59First, you eat everything.
06:01Isn't it okay if I eat everything?
06:03Because it's a long battles.
06:06I agree.
06:07Have a good time.
06:09If it dries out, it's over, right?
06:11Make sure no wood particles get in.
06:13That's right.
06:15Don't overdo it.
06:17Yeah, don't hit it.
06:23Make sure you don't hit it until you can see the grains.
06:27You're so strict.
06:29Director!
06:31Are you going to do it all at once?
06:33The edge too.
06:35The edge.
06:37That's right.
06:41The glutinous rice is coming together.
06:43That's right.
06:45Do you want me to turn it over?
06:47Do you want me to turn it over?
06:49Excuse me.
06:53Should I do it all at once?
06:55I think it's okay to do it all at once.
06:57Let's do it all at once.
06:59Here you go.
07:01Mr. Kotoge's expression has changed.
07:03Mr. Kotoge's expression has changed.
07:05I'll do it again this year.
07:09That's good.
07:15Do you want me to turn it over?
07:17Yes, please.
07:19I'm in a good mood this year.
07:21If you hit it hard, the glutinous rice will stick to it and the taste will be better.
07:25Please do your best.
07:27Thank you very much.
07:29The director gave me a high five.
07:33That's good.
07:37Mr. Kotoge, that was great.
07:39That was good.
07:41That's good.
07:43That's good.
07:45That's good.
07:47Do you want me to turn it over?
07:49I'll turn it over.
07:51The glutinous rice is coming together nicely.
07:53The glutinous rice is coming together nicely.
07:55Please wait a minute.
07:57It's done.
07:59That's fast.
08:01I have to say it every year.
08:09That's good.
08:11I'm in a good mood.
08:13That's good.
08:21That's good.
08:23Did you just hear that?
08:25That's good.
08:29I'll turn it over.
08:31You can turn it over.
08:33The glutinous rice is coming together nicely.
08:35The glutinous rice is coming together nicely.
08:37That's fast.
08:39You're all good at this.
08:41I feel like I'm getting faster every year.
08:43I think you're getting better.
08:45The middle part is just right.
08:49That's good.
08:51That's good.
08:55That's good.
08:59That's a good sound.
09:01I'll turn it over.
09:03Can I turn it over?
09:05I'll turn it over.
09:09That's amazing.
09:11It's a rice cake.
09:21It's a good rice cake.
09:23That's good.
09:25That's good.
09:27That's good.
09:29It's hard.
09:31I'll turn it over again.
09:33Are you still going to do it?
09:35I think I can do it next time.
09:37That's fast.
09:39That's good.
09:45That's good.
09:47I think I did a good job.
09:53It was heavy.
10:03Let's eat.
10:05Does this go well with soy sauce?
10:07That's right.
10:09It's a classic.
10:11Be careful when you eat.
10:17It's sweet.
10:19It tastes like rice.
10:21That's good.
10:23It's a good rice cake.
10:25That's good.
10:27I'll try the soybean flour rice cake.
10:33The soybean flour rice cake is good.
10:35That's good.
10:37That's good.
10:39The soybean flour rice cake is good.
10:41That's good.
10:43My father is from Akita Prefecture.
10:45It's called Tsuyu rice cake.
10:47Tsuyu rice cake?
10:49It's like a thick miso soup.
10:51I like to eat it with rice cake.
10:55It's a simple taste.
10:57I'll try it.
11:01That's good.
11:05That's good.
11:07That's good.
11:11If you eat it with soy sauce,
11:13it warms you up.
11:15It warms you up.
11:17It warms you up.
11:19It's good.
11:21It's good.
11:23I'll try it next time.
11:25Please try it.
11:27From now on,
11:29we will show you the recipes
11:31that you can eat deliciously
11:33even if you have leftover rice cake for New Year's.
11:35We will show you the recipes
11:37that you can eat deliciously
11:39even if you have leftover rice cake for New Year's.
11:41I'm Kimura Nonaka,
11:43the third generation of Nihonbashi Yukari.
11:45Here we go.
11:47Nihonbashi Yukari is a famous shop
11:49that was established in the 10th century.
11:51The third generation
11:53of Nihonbashi Yukari
11:55is a master of Japanese cuisine.
11:57When it comes to rice cake,
11:59I want to teach you
12:01how to make it delicious.
12:03I'm going to teach you
12:05how to make a new rice cake.
12:07I'll teach you
12:09how to make
12:11a new rice cake.
12:13I'll teach you how to make
12:15a new rice cake.
12:193 tablespoons of white soup stock
12:21is a good soup stock
12:23to make rice cake brown.
12:25Boil the ingredients and make the soup stock.
12:27If you remember these points,
12:29you can make delicious rice cake at home.
12:31I'll teach you how to make a new rice cake.
12:33First,
12:35look at the ingredients.
12:37What do we have today?
12:39Rice cake,
12:41carrots,
12:43chicken,
12:451, 2, 3, 4, 5.
12:471, 2, 3, 4, 5.
12:49Japanese cuisine
12:51doesn't use a lot of ingredients.
12:53So today,
12:55I'm going to teach you
12:57how to make a new rice cake.
12:59First,
13:01I'm going to make a new rice cake.
13:05I want to make a new rice cake
13:07with a little rice.
13:09It's like this.
13:11It's like my cheek.
13:13It has to be swollen.
13:15The texture of the rice cake
13:17mixes with the soup stock.
13:19It's very delicious.
13:21This year,
13:23it's a cold start.
13:25Cold start.
13:27First,
13:29I'm going to make a new rice cake.
13:31Add the white soup stock
13:33and water.
13:35Then you don't have to wash it.
13:37This is very efficient.
13:39I'm done.
13:41The white soup stock is the point.
13:43If there is no soup stock,
13:45it doesn't taste good.
13:47Today, I'm going to add 3 tablespoons of white soup stock
13:49to make a delicious soup stock.
13:53Next,
13:55I'm going to extract the umami from the ingredients.
13:57Today, I'm going to use kamaboko.
13:59I'm going to put it in.
14:01It's not on fire yet.
14:03Carrots.
14:05If you wash it well,
14:07you can eat it.
14:09The scent of vegetables is
14:11in the nutrients in the skin.
14:13I want you to use this circle.
14:15It's like the sun.
14:17I see.
14:19Next is chicken.
14:21If you make it smaller,
14:23the chicken will lose its presence.
14:25It's a little big.
14:27If you shrink it,
14:29it will be about this size.
14:31Add chicken.
14:33It's not on fire yet.
14:35I see.
14:37I'll add komatsuna later.
14:39It's cold.
14:41It's about medium heat.
14:43It's a cold start.
14:45Chicken, carrots,
14:47and kamaboko
14:49are slowly cooked.
14:51Then,
14:53the umami will melt
14:55from the ingredients.
14:57It's just white soup stock,
14:59but it has the umami of chicken,
15:01the umami of vegetables,
15:03and the umami of the sea.
15:05Kamaboko is made from fish.
15:07It's a flavorful soup stock.
15:11When it's ready,
15:13remove it carefully.
15:15I see.
15:17It smells like komatsuna.
15:19The color has changed.
15:21It means it's ready to eat.
15:23The color of komatsuna has changed.
15:25It looks delicious.
15:27Look at this.
15:29Here you are.
15:31The last step is
15:33to add the ingredients.
15:35Don't put the soup stock on the rice cake.
15:37I want you to enjoy the crispiness
15:39without putting it on the rice cake.
15:41So, I'll put it on the other ingredients.
15:43Thank you for waiting.
15:45It's done.
15:49The soup stock is surprisingly delicious.
15:51It's new to you, isn't it?
15:53I recommend grilled mochi.
15:55The grilled aroma and umami
15:57are mixed with the soup stock.
15:59It makes the flavor deeper.
16:01If you master this,
16:03you'll be able to enjoy it
16:05for a long time.
16:07In addition,
16:09grilled mochi pasta,
16:11the original Italian dish,
16:13is served.
16:15It's delicious.
16:27Let's eat!
16:33There are five kinds of ingredients.
16:35The number of ingredients is good.
16:37It's very healthy.
16:39I didn't know that.
16:41I'll grill the rice cake, too.
16:43I'll use a toaster.
16:45I'll grill the rice cake until it's browned.
16:47I'll add the soup stock.
16:53I don't have to wash it.
16:55You said you didn't have to wash it.
16:57I want to wash it.
16:59I'll wash it.
17:01I'll wash it.
17:03I'll wash it.
17:05It's easy to make a delicious soup stock
17:07with three times the amount of white soup stock.
17:09It's easy.
17:11I'll put this in
17:13at the cold start.
17:15I'll put this here.
17:17I'm sorry.
17:19You don't use soy sauce, do you?
17:21You're right.
17:23I'll cut the chicken into large pieces
17:25because it shrinks when it's boiled.
17:27I think it's big
17:29for a bowl of rice.
17:31I think so, too.
17:33I'll put this in, too.
17:39Can I turn on the heat?
17:41I'll turn on the heat.
17:43I'll turn on the heat slowly
17:45and wait for the umami to melt.
17:47That's the advantage of a cold start.
17:49He removes the scum
17:51from the chicken after boiling it for a few minutes.
17:55Did you usually eat this?
17:57I usually eat this with soy sauce.
17:59I see.
18:01Do you go home
18:03on New Year's Day?
18:05No, I don't.
18:07I haven't eaten it for a while.
18:09You haven't eaten it on New Year's Day?
18:11I haven't eaten it for a while.
18:13Because it's New York.
18:15I see.
18:17I've never heard of it.
18:19It's a hot dog, isn't it?
18:23It's a hot dog on New Year's Day.
18:25It looks good.
18:27It smells good.
18:29I think it's good.
18:31Let's put the rice in.
18:33I'll put it in.
18:35When the color changes...
18:39It doesn't taste good
18:41if it's not soft.
18:43Okay.
18:47Oh, no.
18:51It's coming out.
18:53I'll put the mochi in.
18:57It looks like a norikame.
19:01Is this okay?
19:03I think it's good.
19:05I think it's good.
19:11I think it's good.
19:13It looks good.
19:15I can taste the richness of the mochi,
19:17so I won't pour the soup stock directly.
19:23It looks really good.
19:27It's done.
19:31I'll eat it.
19:35I want to eat it.
19:39It's good.
19:41It's good.
19:43There's a lot of soup stock.
19:47It's good.
19:49I can't believe it's just white soup stock.
19:51I can't believe it.
19:53It's rich.
19:57I didn't pour the soup stock directly,
19:59so it's crispy.
20:03The mochi is fragrant.
20:05Because it's baked.
20:09The soup stock is really good.
20:11It's good.
20:13Happy New Year, Mr. Aiba.
20:15Nice to meet you.
20:17I'm Itsuko Ichisei.
20:19Nice to meet you.
20:21She publishes more than 50 cookbooks
20:23on the theme of delicious and easy-to-make
20:25home-cooked meals.
20:29Ms. Ichisei is a cookbook researcher
20:31who is active in TV and magazines.
20:35I'm going to make carbon mochi today.
20:37I'm tired of Osechi,
20:39so I want to eat western food.
20:41I'll introduce western carbon mochi.
20:45Carbon mochi made with carbon sauce
20:47that can be easily made
20:49without using fire.
20:51Mochi is transformed into bread dough.
20:53Exquisite wiener roll bread is also on the menu.
20:57This is the first time I've eaten this texture.
21:03Carbon mochi with hot spring egg
21:05and powdered cheese.
21:07Carbon mochi with carbon sauce
21:09that can be easily made
21:11without using fire.
21:13If you remember these points,
21:15you can make it delicious at home.
21:17I'm going to make carbon mochi with carbon sauce.
21:19I'm going to make carbon mochi with carbon sauce.
21:21I'm going to use hot spring egg.
21:23This is the point.
21:25Two.
21:27And mayonnaise.
21:29Mayonnaise contains oil.
21:31Eggs are used in the ingredients.
21:33Mayonnaise is used in the ingredients.
21:35Mayonnaise is used in the ingredients.
21:37Next,
21:39Add grated garlic.
21:41Add grated garlic.
21:43Next, add powdered cheese.
21:45Add powdered cheese.
21:47Next,
21:49Add a pinch of salt.
21:51Add a pinch of salt.
21:55Mix them with a whisk.
21:57Mix them with a whisk.
21:59Mix them with a whisk.
22:01Normally,
22:03the carbon sauce is to make sauce
22:05that thickens Masubi and cheese.
22:07that thickens Masubi and cheese.
22:09Normally,
22:11The carbon sauce
22:13is to make sauce that thickens Masubi and cheese.
22:15Today,
22:17You can make it by simplely mixing
22:19the hot spring egg with the cheese.
22:21Take it out.
22:23Take it out.
22:25This delicious dish,
22:27even if you mix it with correr pasta,
22:29is perfect.
22:31CUT THE BACON IN HALF
22:33Cut the bacon in half.
22:38Be careful not to cut too thick.
22:45Place the bacon in a frying pan.
22:49Heat the pan over medium heat.
22:52Stir-fry the bacon until it becomes golden brown.
23:06Next, cook the kirimochi.
23:10Steam cook the kirimochi in a frying pan.
23:15Pour 6 tablespoons of water in a frying pan.
23:25Steam cook the kirimochi until it becomes soft.
23:31Cover and steam cook for 3 minutes.
23:36It's ready.
23:38Pour the sauce over the kirimochi.
23:44It smells good.
23:48It looks delicious.
23:50I recommend you to use the carbonara sauce.
23:56Sprinkle the ground black pepper.
24:01Here, the carbonara kirimochi is done.
24:05The rich taste of the egg, cheese, and mayonnaise goes well with the kirimochi.
24:12The flavor of the bacon is great.
24:15It's easy to make, so please try to make it.
24:20Thank you very much.
24:22First, I'm going to make the carbonara sauce.
24:25First, I'm going to make the carbonara sauce.
24:28First, put the egg in the water.
24:33Then, make a hole in the yolk.
24:39Will the yolk come out?
24:40Does that mean I shouldn't make a hole in the yolk?
24:46The yolk doesn't come out.
24:49Then, turn on the heat to 600 watts.
24:52I can make a hot spring egg.
24:55Sometimes you can't make it.
25:00Two and a half minutes have passed.
25:03Start.
25:06Can I ask you a question?
25:11It's your first time here.
25:14I'm glad to be here.
25:15I have a question for you three.
25:18What is your favorite food recently?
25:20What is my favorite food?
25:22My favorite food is fried chicken.
25:25Fried chicken is good.
25:28My favorite food is natto and yogurt.
25:34I'm addicted to yogurt.
25:38How do you eat yogurt?
25:40I put honey on it.
25:42I also put honey on it.
25:44I also put lemon juice on it.
25:47It's delicious.
25:49Doesn't it taste weird?
25:50No.
25:51Doesn't it taste weird?
25:52No.
25:54You are in a bad mood.
26:00When do you eat yogurt?
26:02I eat yogurt when I'm hungry.
26:07I also eat yogurt in the morning and at night.
26:09It's not good to eat yogurt after a meal.
26:11That's right.
26:12It's not good for your intestines.
26:14I have to eat something.
26:15It's better to eat something after a meal.
26:17I don't eat anything in the morning.
26:19It's better to eat yogurt in the morning.
26:24It's not good for your intestines.
26:26I don't think about my intestines.
26:29I don't think about my intestines.
26:31I don't eat yogurt for my intestines.
26:34I'm in a good mood.
26:36I don't eat anything.
26:38That's right.
26:39You ate breakfast.
26:45Is it ready?
26:46It's ready.
26:48This is a hot spring egg.
26:51Mayonnaise.
26:54Powdered cheese.
26:58Salt.
27:00Garlic.
27:02This is a thick carbonara sauce.
27:06I see.
27:08Do I have to make rice cake?
27:11Add rice cake.
27:13Add water.
27:18I'll steam this.
27:20This is amazing.
27:21You don't have to cook rice cake.
27:22You can make a thick rice cake by steaming it.
27:26Steam it for about three minutes.
27:29It's ready.
27:32Can I eat this?
27:33Yes, you can.
27:36I'll add bacon.
27:41I'll mix this.
27:44I'll mix this.
27:50It's ready.
27:59This is delicious.
28:02This is delicious.
28:03This is a thick carbonara sauce.
28:05This is a thick carbonara sauce.
28:07This is delicious.
28:09The rice cake is soft.
28:12This is good.
28:14This is easy.
28:15You can make anything with this sauce.
28:18That's right.
28:20Aiba-san, Kotoge-san, Sabe-san.
28:22Happy New Year.
28:24Nice to meet you.
28:25I'm Shinjiro Terada, a cooking researcher.
28:27I'm Shinjiro Terada, a cooking researcher.
28:28Recipes with surprising ideas are popular.
28:33Shinjiro Terada is a cooking researcher who is active in TV magazines.
28:37He will teach us how to make rice cake.
28:40He will teach us how to make rice cake.
28:43The rice cake will turn into bread.
28:46You can make it in 15 minutes.
28:49Add hot cake mix to the rice cake.
28:53The butter and honey make the dough moist.
28:57If you know these points, you can make it delicious at home.
29:01He will teach us how to make rice cake.
29:03First, make the rice cake soft.
29:09Add milk.
29:12Milk is closer to bread than water.
29:16Add milk to make the rice cake soft.
29:19Don't wrap the rice cake.
29:25It's like this.
29:28Use chopsticks to make it easier to mix.
29:32Add hot cake mix.
29:38Add hot cake mix to the rice cake.
29:40You can easily make soft bread.
29:44Hot cake mix contains baking powder.
29:47It has the power to swell like bread.
29:50You can easily make bread without fermentation.
29:53He will teach us how to make bread.
29:55Add butter to make it closer to bread.
30:01Add butter to make it closer to bread.
30:06Add honey to make the dough moist.
30:13Add honey to make the dough moist.
30:19If you mix it by hand, it will stick to your hands.
30:23Use chopsticks to mix it.
30:30He will knead it by hand.
30:33It looks like a rice cake.
30:38Divide the dough into 5 equal parts.
30:41Make it 25 cm long.
30:44Make it thin and long.
30:47When the dough cools down, it becomes hard and difficult to stretch.
30:52Work quickly while the dough is warm.
30:55Roll the dough.
30:58Move the dough from the edge.
31:04Roll the dough.
31:07How is it?
31:10Heat the dough in a toaster.
31:12When the dough is baked...
31:15When the dough is baked, it will burn.
31:20Cover the dough with aluminum foil.
31:24Heat the dough in a toaster.
31:28Add ketchup and parsley.
31:32It's done.
31:36It looks like a bread.
31:39It looks like a bread.
31:44It looks like a bread.
31:51It's easy to make.
31:55Please try it.
32:00I will try it.
32:02Add rice cake and milk.
32:05Put it in the microwave.
32:072 minutes.
32:08You don't have to wrap it.
32:122 minutes.
32:13He has 15 years of cooking experience.
32:16I'm worried that my fans will be angry at me.
32:23Not at all.
32:25It looks like you.
32:30I'm glad.
32:32You said I was handsome.
32:35You said I was cool.
32:39I knew it.
32:43It's a drama.
32:48I understand.
32:50I'm glad.
32:53It looks hot.
32:57Mix it well.
33:02Add hot cake mix and butter.
33:08Add butter and honey.
33:10If you add hot cake mix to the rice cake, it will be a soft bread.
33:16The butter and honey will make the dough moist and the flavor will be better.
33:21It's just chopsticks.
33:26Stretch it with your hands.
33:31It's a great idea.
33:34I agree.
33:37Cut it into five equal parts.
33:39Before the rice cake hardens, stretch it into a long stick.
33:53Move it a little.
33:57I made four.
33:59OK.
34:01I will put it here.
34:05Put the egg on the surface.
34:07It's good.
34:09It's cute.
34:12Bake it in a toaster for 10 minutes.
34:15I will eat it.
34:17I have a question.
34:19This is from OKAKA ONIGIRI.
34:22My son, who is in the third grade of junior high school, has always called his parents mom and dad.
34:30When I was young, I was happy to be cute.
34:32But when I became a junior high school student, I started to wonder if it was okay.
34:38By the way, I used to call my parents mom and dad.
34:43So my son may have longed to call his parents mom and dad.
34:50What do you call your parents since you were a child?
34:54How do you call your parents?
34:58I used to call my parents mom and dad.
35:02I used to call my parents mom and dad.
35:04I used to call my mom and dad.
35:09Do you still use that?
35:11I still use that.
35:13But I don't know.
35:15If I was reluctant to call my parents mom and dad,
35:20I may have called my parents mom and dad at school.
35:23I may have done that with my friends.
35:25Then your mom wouldn't be worried about you, would she?
35:30But it's cool to say that you call your parents mom and dad.
35:35I don't care.
35:38If I want to call my parents mom and dad, I may call my parents mom and dad at home.
35:43I may say,
35:45If you call your parents mom and dad,
35:48I may call my parents dad.
35:50It's a luring strategy.
35:53What do you call your mom and dad?
35:55My mom.
35:57Your mom must be nervous.
35:59I can call my dad.
36:01But I can't call my mom and dad.
36:03When I go home,
36:05I say,
36:07I'll call my mom and dad again.
36:09You can call your mom and dad right away.
36:11I'll leave my mom and dad.
36:13You'll leave your mom and dad.
36:15You can't call your mom and dad right away.
36:17If I call my mom and dad,
36:19I'll say,
36:21I'll call my mom and dad.
36:25I have to put an aluminum foil on the top of the rice.
36:27You'll be hot.
36:33What do you call your mom and dad?
36:35I'll call my mom and dad.
36:37I'll call my mom and dad.
36:39I'll call my mom and dad right away.
36:41It's a luring strategy.
36:43I'll call my mom and dad.
36:45I'll call my dad.
36:47I'll call my mom and dad right away.
36:51It looks delicious.
36:53It looks delicious.
36:55It looks delicious.
36:57It looks like a panda.
36:59It looks like a panda.
37:01It's done.
37:03It's done.
37:05Let's eat.
37:13It's delicious.
37:15It's delicious.
37:17It's like a panda.
37:19It's like a panda.
37:21It's like a panda.
37:23It's like a panda.
37:25It's interesting.
37:27It's my first time to eat it.
37:29It's delicious.
37:31It's delicious.
37:33It's delicious.
37:37Happy New Year.
37:39Happy New Year.
37:41I'm Harada from Aroma Fresca.
37:43We study international food and
37:50Michelin for 18 years
37:53Harada at Aroma Fresca
37:55There you have it
37:57Grilled rice cake and pasta
37:59Cacio e Pepe
38:01Cacio e Pepe
38:03It's a traditional Roman pasta
38:05Cacio means cheese
38:07Pepe means pepper
38:09It's a simple pasta
38:11It's a very simple pasta
38:13We use two types of mochi, baked and boiled
38:16We use thick pasta that goes well with mochi
38:20We top it with toppings
38:23If you know these points, you can make it delicious at home
38:31This time, we'll use shabu-shabu mochi
38:34You can also use sliced mochi
38:37If you make it a little longer, you can make it the same
38:40Cut it in half
38:43Half for the sauce, and half for the grill
38:47You can use a fish grill
38:51This is my first time making shabu-shabu mochi
38:54I can bake it
38:58This is my first time
39:01Once the mochi is baked
39:06We'll add the pasta
39:08Please make it a little thinner
39:11We'll use a lot of boiled water
39:14We'll use thick pasta
39:17I think thick pasta goes well with mochi
39:20We'll boil it in Ardente
39:23One minute before the pasta is boiled
39:26This is the sauce mochi
39:28We'll boil it with the pasta
39:32It'll float, so it'll be easier to take it later
39:35We want it to be fragrant
39:38We'll use the sauce for the rest
39:41We boiled the mochi for one minute
39:44We'll put the mochi in a bowl
39:47The point is to use 100cc of boiled water
39:52Add butter
39:57Butter and black pepper
40:00Black pepper is important
40:03Mix it well
40:06The mochi will melt, and this will be the sauce
40:09The mochi will melt
40:12Add the boiled pasta
40:18The mochi will be the sauce
40:21We'll add a lot of Parmesan cheese
40:28Mix it
40:31It's done
40:36This is the sauce for the mochi
40:39Lastly, the mochi
40:44It'll be the best
40:47We'll show you how to make the mochi more delicious later
40:52The scent of the mochi and the texture of the mochi
40:58The combination of cheese and mochi is a new discovery
41:05Aiba-kun, please try to make the mochi and pasta
41:11Thank you
41:14First, we'll bake the mochi and the sauce
41:19Can you really bake it?
41:21I can't
41:24It's like a karta
41:28The mochi is a combination of pasta and cheese
41:33You can also slice the mochi
41:36Add a little bit of salt
41:39Boil the pasta for 3 minutes
41:421.8mm thick pasta goes well with mochi, cheese, and black pepper
41:483 minutes
41:52It's Kitchen Timer Boy
41:55Kitchen Timer
42:00It's a post
42:02I'm relieved
42:04I'm glad
42:06Did you change your style?
42:09You're like Ikezaki-san
42:12This is from Dear Pick Mama
42:16It's a heavy metal version
42:19It's a heavy metal version
42:21I'd like you to shout out to Kitchen Timer Boy
42:26I see
42:28I'll send it to Dear Pick Mama
42:32Thank you
42:33I'll put the mochi in
42:37The baked mochi has a good scent
42:39The boiled mochi is for the sauce
42:41There are two ways to use the mochi
42:45Put the mochi for the sauce in a bowl
42:49Add plenty of boiled water and mix well
42:55Add butter and coarse black pepper
43:01It looks good
43:03Let's add cheese
43:08It looks good
43:11Let's add pasta
43:14The mochi might melt
43:17It looks good
43:20Let's put it on a plate
43:25It looks good
43:27Let's put the baked mochi on a plate
43:35The last finishing touch
43:37Speaking of mochi
43:40Let's add soybean flour
43:45I see
44:02What is the topping that makes the baked mochi pasta more delicious?
44:07It's seaweed
44:09I see
44:11Seaweed goes well with mochi
44:20It's done
44:26It's done
44:28Let's eat
44:31Let's eat
44:34It's good
44:36It's good
44:38I can feel the mochi in the sauce
44:41It's sticky
44:43It's good
44:44The cheese is good
44:46The seaweed is good
44:49It has a good scent
44:51It's like Italian but with Japanese
44:54It's a rich cheese pasta
44:57It's good
44:59Aibamanabu will broadcast live on TVER after this
45:04What is the highlight of today?
45:06Ishikawa san's outburst
45:09The way he started the engine
45:12It was fun
45:14If you watched from the beginning, please watch Ishikawa san again
45:18It was fun
45:20We will do our best in 2025
45:24Please support us
45:26See you next week