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00:00Yo! Let's go!
00:02The Tetsuan Dash!
00:05Let's go!
00:06Yes!
00:08Wow, this is a great start.
00:12This is the first time I haven't seen a goal.
00:14It's the first time I've done this.
00:16Let's do it again!
00:20Tonight's dash is about 10,000km away from Japan.
00:26Here we are.
00:27We're in America.
00:29Indianapolis.
00:31It's my first time here.
00:32Me too.
00:33It's my first time as a leader.
00:34Have you been to America before?
00:37I've been there a few times.
00:38As a leader?
00:39Before my debut, I went to Los Angeles for work.
00:46Indianapolis wasn't as open as it is now.
00:51Really?
00:53I've never heard of anyone who's been there.
00:55I'm going to say, what?
00:57We're going to the World Burger Championship.
01:03That's what we're aiming for.
01:05That's right.
01:06That's what we're aiming for.
01:07That's right.
01:09The Japanese Burger Championship was held in June last year.
01:15The Japanese representative, who was shining at the top,
01:18went to the World Championship held in America.
01:21We'll see what he's like on the ground for this year's competition.
01:28This is delicious.
01:30It looks delicious.
01:31And for this day, a new patty has been added.
01:38The world's star burger owner is in shock.
01:43What kind of evaluation will he get?
01:48Will he be able to make the best burger in the world?
01:54I feel like I'm here.
01:56It's not like we're going to perform, but I'm nervous.
02:00I know. It's nerve-racking.
02:03This is the venue.
02:05Is this it?
02:06What is this place?
02:07What's inside?
02:10Wow.
02:12It's huge.
02:13I didn't know it was this big.
02:15It's huge.
02:18They're doing it.
02:20Wow.
02:22I'm nervous.
02:24Everyone is going to fight here.
02:28Mr. Okina.
02:30Hello.
02:31Hello.
02:32It's been a while.
02:33It's been a while.
02:34I didn't expect to see you in America.
02:36I've heard rumors that you're doing your best.
02:39Who is this person?
02:41This is Mr. Ogiya, the owner of Shogun Burger, who took care of him when he was in charge of making burgers.
02:48He won 6th place in the world championship he participated in last time and won the seed.
02:55This time, he will aim for the world's best seat.
02:59Where is your rival?
03:01France.
03:03Japan and France.
03:05France and Korea.
03:07Korea?
03:08Korea was at the end of last year's qualifier.
03:11I'm so frustrated.
03:13You're in Asia, too.
03:15It's like Japan.
03:17I see.
03:18Asia.
03:19I'm looking forward to it.
03:20If I win, I can go to the next round.
03:22No, no, no.
03:23Not yet.
03:24Everyone is getting excited.
03:27In addition, there is another group representing Japan.
03:31Congratulations on winning the Japanese championship.
03:35Congratulations.
03:37Miyagi's most popular store, Paris Junction, which was at the top of the Japanese competition, is also participating in the competition.
03:45Who is your opponent?
03:47He's from the team that won last year in France.
03:50He's over there.
03:52It's a competition.
03:54In addition, a total of 21 teams from 7 countries, including those in the United States, the United Kingdom, Korea, the United Arab Emirates, and the Dominican Republic, are participating in the competition.
04:10There are people who don't work at a burger shop.
04:13That's true.
04:15A butcher shop?
04:16A butcher shop.
04:17That's right.
04:18It's like a farm.
04:21I'm a professional idol.
04:24In that sense, there is a chance.
04:28That's right.
04:29For us, too.
04:31Most of the past 11 championships were played by teams from the United States.
04:37However, the French team, which took over French techniques and ingredients last time, once again broke the record.
04:45Japan's deliciousness that Tokyo has learned from all over Japan.
04:49If you put it in a burger, you should be able to see the victory.
04:54Now, now, now.
04:56It's time for the world championship.
04:58I'm not a school girl, but I'm really nervous.
05:00I'm nervous, too.
05:01It's about to start.
05:02All right.
05:035, 4, 3, 2, 1.
05:09Start.
05:15In 90 minutes, they make six burgers according to the theme.
05:21The battle for the world championship has begun.
05:26How far will the Japanese team go?
05:29I'm curious about what the Korean team is doing.
05:32Korean team has been in the competition for two consecutive years.
05:36Korean team is burning with passion.
05:39What's this?
05:42They're turning the meat into a ball shape.
05:45What's this ball shape?
05:47How do you grill it?
05:48What are you going to do?
05:49Oh, it's crushed.
05:51It's pretty crushed.
05:52Oh, it's crushed.
05:53Oh.
05:58I want to compare it.
06:01It's pretty flat.
06:02It's pretty...
06:03Is that how you do it?
06:06By crushing it in a way called smash, the surface is crispy and the flavor is enhanced.
06:15I'm going to show you a powerful press even in soccer.
06:18I'll show you a burger press.
06:21And...
06:22I wonder if it won't fall apart.
06:23How is it?
06:24It's falling apart. It looks delicious.
06:25It looks delicious.
06:26It looks delicious.
06:27And here...
06:28Cheese, cheese.
06:30Oh, it's a different kind of cheese.
06:32Two kinds, two kinds.
06:33Cheddar and...
06:35It's a different kind of cheese.
06:37What?
06:38Blue cheese, blue cheese.
06:39Blue cheese?
06:40Three kinds of cheese.
06:43Oh, my God.
06:44I'm hungry.
06:46I put it on top.
06:47Double, double.
06:48Korean team's party with three kinds of cheese.
06:53Party double.
06:54Party double.
06:55Triple cheese.
06:57Double.
06:58Double.
06:59On the other hand, this is a very popular English burger restaurant.
07:05Dizzy Boys.
07:07Wow, the bones.
07:08Bones.
07:10Amazing.
07:12I used the bone marrow.
07:17They make the sauce with bone marrow and onions.
07:20I want to make it tasty with this.
07:22Delicious.
07:23There's gelatinous, and there's umami, too.
07:28This is definitely going to be really good.
07:33A sauce full of umami and a party topped with real cheddar cheese.
07:39And who will be our rival?
07:42Who will be the strong American team that came in second last time?
07:46Wow!
07:48What is this?
07:50What is this? A berry?
07:53Wine?
07:54Wine? Oh, it smells like wine.
07:56It's sweet and sour.
08:00The raspberries and blueberries are cooked in wine and blended into a paste with a mixer.
08:07The burger has a sweet and sour taste that is topped with powdered cheese and put on a patty.
08:15Who will be the winner of the French team?
08:20It's like a lobster.
08:24Maruyaki?
08:25Wow! It's a lobster!
08:27Wow! It's luxurious!
08:29It's French.
08:31Lobster, foie gras, caviar, etc.
08:34It's a French-like finish that uses a lot of luxurious ingredients.
08:40Who will be the winner of the French team?
08:46Hamaguri?
08:47Hamaguri?
08:48Hamaguri?
08:49Hamaguri.
08:50Hamaguri.
08:51Is it a soup stock?
08:52Hamaguri soup stock.
08:53Oh, a soup stock.
08:54Add fresh cream and onions here.
08:59This is a béchamel sauce.
09:00A béchamel sauce.
09:01It's a little hard for a burger.
09:04That's right.
09:05So that it doesn't flow.
09:06That's right.
09:08On top of the fried potatoes, sprinkle with hijiki.
09:13It's a taste that makes you feel Japanese.
09:17Another Japanese representative, Harry's Junction.
09:21It's an American burger using wakamore and potatoes.
09:27And the remaining time is 30 minutes.
09:30Each team is on the last finish.
09:34Wow! It looks delicious!
09:37Everyone, do your best!
09:39Everyone, do your best!
09:41How is it?
09:42The smoke is coming out.
09:43That's right.
09:44The smoke is coming out of the British team's iron plate, which has been baking patty so far.
09:52It's burnt.
09:54It's burnt.
09:55It's bad.
09:56It's burnt.
09:57The fire is on here.
09:58Look.
09:59How is it?
10:00It's delicious.
10:01In addition, the team where all the cooking is not finished.
10:06The remaining time is 10 minutes.
10:09Can we make it in time?
10:11Take it already! Hurry up!
10:15Here it comes!
10:17Here it comes!
10:19The first ride is the first appearance, Dominica Republic.
10:28The second ride is the Japanese team, Harry's Junction.
10:34The excitement is amazing!
10:36And the remaining time is 10 seconds.
10:39Mom!
10:41Mom, you can do it!
10:43Mom, you can do it!
10:45Mom, you can do it!
10:46Mom, you can do it!
10:47Mom, you can do it!
10:48Mom, you can do it!
10:49Oh!
10:50I couldn't make it in time.
10:51What?
10:52I couldn't make it in time.
10:55Mom!
10:56Mom!
11:04The seriousness is completely different.
11:07It takes a lifetime.
11:13But it's sad.
11:19It's a little bad.
11:21It's a little bad.
11:23It's a little bad.
11:25But this is reality.
11:27This is the world's best challenge.
11:30However, each team's burger is complete.
11:36The top 7 teams will advance to the finals.
11:42The judging will be based on three criteria, taste, appearance, and cooking accuracy.
11:48Which team will be chosen?
11:52The first team to advance to the finals is...
11:56From the UK, Anthony Murphy!
12:00The British team was in trouble for the first time.
12:06They advanced to the finals with a simple but intense taste.
12:11Next is...
12:13Juanel Lee!
12:16The Korean team was in trouble for the first time.
12:20The burger is full of meat and has three types of cheese.
12:28The rankings will be announced one by one.
12:32Only one team will advance to the finals.
12:36Will the Japanese team advance to the finals?
12:43And in first place...
12:46Robin Ray!
12:54The top two teams in the last round were eliminated.
12:59Thank you for your hard work.
13:05I had a hard time adjusting the salt level.
13:10The salt was too strong.
13:15I didn't know how to adjust the salt level.
13:19As a result, these seven teams advanced to the finals.
13:24And the first team to advance to the finals is...
13:29From Dubai, Hussam!
13:32The first team to advance to the finals is...
13:36From Dubai, Hussam!
13:39Here is the burger.
13:42The burger has a simple and classic taste.
13:49Each team has a different expression.
13:54Each team has a different expression.
13:57Each team has a different expression.
14:01And...
14:04The world's best burger restaurant will taste the burger.
14:10What is the evaluation?
14:17I'm a little nervous.
14:19I'm nervous, too.
14:21I want to hear the truth.
14:23I want to know what's missing.
14:26The world's best burger restaurant will taste the burger.
14:32The world's best burger restaurant will taste the burger.
14:37The world's best burger restaurant will taste the burger.
14:43The patty is different.
14:45The patty is like steak.
14:48About a month ago, they entered the United States.
14:52Here it is.
14:54It's like a hideout.
14:56It's upstairs.
14:57Let's go.
14:58Hello.
15:00Excuse me.
15:01They visited a professional.
15:04Nice to meet you.
15:06Nice to meet you.
15:07French chef Fumio YONEZAWA.
15:12He moved to New York in 2002.
15:17He trained in Jean Georges, a Michelin-starred restaurant in New York.
15:23He became the first Japanese chef in about three years.
15:28He was recognized for his achievements.
15:30He opened Jean Georges Tokyo.
15:34He runs a restaurant in NISHIHAZABU.
15:40He was visited by JOSHIMA and MATSUSHIMA.
15:44The patty is the main part of the burger.
15:48When foreigners eat it, they say it's too greasy.
15:53It's too greasy?
15:54They say it's not filling.
15:57That's harsh.
15:59There he is.
16:01The patty is made of Matsusaka beef and Omi beef.
16:04Most of Japanese black beef is made of that.
16:09Tajima beef.
16:11The patty is made of beef.
16:13It has a strong taste of fat.
16:17The ratio is 7 to 3.
16:18It's made with the ultimate ratio of gold.
16:22This is it.
16:2563 people ate it.
16:2818 people said it was greasy.
16:3211 people said it wasn't filling.
16:35How can they improve it?
16:40We have a special guest.
16:42I'm JOSHIMA.
16:43I'm NUMAMOTO.
16:46He is the best cut specialist in Japan.
16:50The best cut specialist?
16:51He studies the thickness of the cut and the angle of the cut.
17:01That's a lot of research.
17:04NUMAMOTO is a Japanese beef cut specialist.
17:08He gives a lecture on how to cut and divide Japanese beef into more than 30 countries.
17:16I'm NUMAMOTO.
17:20He is a specialist in cutting Japanese beef into 120 parts.
17:29I'll grill it.
17:31First, they taste the patty.
17:36I prioritized the meatiness of the patty.
17:43I wanted the right amount of fat, so I chose 7 to 3.
17:47The ratio is very good.
17:49Is that so?
17:52Can I eat it?
17:53Please.
17:55How is it?
18:04It's a waste.
18:05It's a waste?
18:07It's a waste.
18:09I think it depends on how you grill it.
18:10How do you grill it?
18:11If you grill it well, even if there is a lot of fat, the fat will be absorbed by the meat.
18:23However, if you grill it sweetly, the fat will remain.
18:28I think the fat is the way to grill it.
18:30I see.
18:31I'll eat it.
18:45The texture and the meat are small.
18:49It's small, so it doesn't have an impact when you eat it.
18:54So it's not satisfying.
18:58I think it's okay to cut it by hand.
19:02What is cutting by hand?
19:03It's fine to cut it by hand.
19:10Then you can feel the texture of the meat.
19:12Then it's satisfying.
19:14Then you can feel the texture of the meat.
19:16Then you can feel the texture of the meat.
19:19I see.
19:20I think it's ideal to have a patty that looks like a steak.
19:25A patty that looks like a steak?
19:27Yes.
19:29They aim for a patty that looks like a steak.
19:33First of all.
19:35This is the meat.
19:37This is the meat.
19:38As you can see, there is fat around it.
19:42If you put too much fat on it, it won't taste good.
19:46So I'll remove the fat.
19:48It's like a suji-biki.
19:50It's suji-biki.
19:51This is the fat.
19:53This is the fat.
19:55If you put this in, it won't taste good.
19:59That's right.
20:01It's fast.
20:03It's fast.
20:07It's amazing.
20:09Suji-biki is often used for the muscles of the ankles.
20:13Suji-biki is used for that.
20:15It's hard to remove the suji-biki.
20:19You don't have to remove all the suji-biki inside.
20:22You only need to remove the outside suji-biki.
20:24Only the outside suji-biki?
20:25It's like removing the thick suji-biki.
20:28He carefully removes the large suji-biki and fat.
20:32He removes only the suji-biki.
20:34It's beautiful.
20:36This is the best.
20:38You don't have to remove all the suji-biki.
20:40When you want to remove the suji-biki, you can feel the tip of the blade.
20:44Then you can relax.
20:47It's beautiful.
20:50Pull the suji-biki.
20:52Relax the tip of the blade.
20:57Then you can remove the suji-biki.
21:00And then...
21:02And then...
21:04You can use any knife to remove the suji-biki.
21:07It's amazing.
21:08What is this?
21:11It's a godly technique.
21:13It's beautiful.
21:14You cut the suji-biki so that it doesn't get hurt.
21:17Have you ever been asked what to do if you have a huge suji-biki?
21:20What do you do if you have a huge suji-biki?
21:22You can cut it, but you can't pull it out.
21:25You can't pull it out.
21:34It's amazing.
21:36You can remove the large suji-biki and leave the delicious suji-biki.
21:39It's beautiful.
21:40Do you mean the delicious suji-biki?
21:43That's right.
21:45Compared to suji-biki, this technique is different.
21:51Matsushima is in charge of cutting the suji-biki.
21:53First of all, you don't need this, do you?
21:56First of all, there is oil on the suji-biki.
22:00Remove the oil.
22:03That's right.
22:04That's the right way to use it.
22:07Like this.
22:08Pull it with your left hand.
22:13After removing the excess oil,
22:16The suji-biki is cut between the meat and the suji-biki.
22:25It's similar to the suji-biki of sasami.
22:31It's difficult.
22:34That's the right way to use it.
22:36It's difficult.
22:39You have a good sense.
22:42Do you think so?
22:43I think it's amazing.
22:46Thank you very much.
22:50It's difficult.
22:51What's the trick?
22:52Stretch the suji-biki.
22:54Stretch the suji-biki.
22:56It's like this.
22:58Like this?
22:59That's right.
23:02I'm sorry.
23:03It's even more.
23:04That's right.
23:10Is this right?
23:11That's right.
23:12Is this right?
23:13That's right.
23:14It's the first time to do this, isn't it?
23:17That's right.
23:18It's amazing.
23:19The suji-biki is really good.
23:22I don't know what to do.
23:24I don't know what to do.
23:28You are good at this.
23:29The meat sticks to the suji-biki.
23:32It's difficult.
23:33And.
23:34It looks delicious.
23:36It's amazing.
23:37It's delicious.
23:39It changes like this.
23:42The next step is to cut the meat into small pieces.
23:44He continues to cut the meat.
23:46I cut it in half.
23:54He cuts it in half and cuts it into a uniform size.
24:00I cut it from here to here.
24:05This is a random cut.
24:08He cuts it into smaller pieces.
24:12I think it's good to leave this texture.
24:17I don't think the fibers are crushed.
24:19Each one has a grain.
24:23What about the cuttlefish?
24:26First of all, there is fat.
24:30Even amateurs can understand that.
24:32This is a very melting fat.
24:37Remove this part firmly.
24:40Cuttlefish has a pattern called shimofuri.
24:47This is a high-quality fat.
24:50Remove the fat in the middle as much as possible.
24:54Can you peel it off with your hands?
24:56That's right.
24:58That's amazing.
24:59If you just cut it, it's so thick.
25:03I don't know the Japanese name.
25:06I don't know the phone number.
25:09If this kind of fat is included, it will be excess fat.
25:15Remove this kind of fat.
25:17It's easy to understand.
25:19Our cuttlefish may have too much excess fat.
25:25Cuttlefish has a lot of fat and is soft.
25:28How do you cut it?
25:30Cut the cuttlefish into large pieces.
25:33If you cut the cuttlefish into small pieces, it will be too soft.
25:36I want to keep the texture of the meat.
25:43I'm hungry.
25:46I'm just cutting the meat.
25:48The shape of the cuttlefish remains in this way.
25:52That's true.
25:54Cut the cuttlefish and cuttlefish into large pieces.
25:58This is a 7 to 3 ratio.
26:03This is 4 grams.
26:06Add 1% salt to the meat.
26:11Mix the ingredients so that they are well mixed.
26:15How is it?
26:17It may be better to add more cuttlefish.
26:22I see.
26:25Cut the cuttlefish into large pieces.
26:28Even if you add more cuttlefish, it will not be greasy.
26:31Chef YONEZAWA expected this to be delicious.
26:35Is this 7 to 3 ratio?
26:37This is 6 to 4 ratio.
26:40This is a 6 to 4 ratio.
26:45You are fast.
26:53The cuttlefish is thicker than the cuttlefish we made.
26:57That's right.
26:58The appearance of the cuttlefish is different.
27:00This is beautiful.
27:04This looks delicious.
27:06Let's eat this.
27:09Let's eat this.
27:12Is there a tip for grilling cuttlefish?
27:16Don't move the cuttlefish.
27:19The cuttlefish is rough.
27:22If you move the cuttlefish, it will be damaged.
27:28Is there a tip for grilling hamburgers at home?
27:31Hamburgers are seasoned.
27:33If you grill a hamburger on a high heat, it will burn.
27:36So I don't grill a hamburger on a high heat.
27:39I grill a hamburger on a high heat at 100%.
27:41I grill the surface of the hamburger.
27:43The surface of the hamburger is fragrant.
27:45The inside of the hamburger is medium rare.
27:50This is good.
27:53This is crispy.
27:55If you grill the surface of the hamburger, it will be grilled well.
27:58The surface of the hamburger is crispy.
28:01This is good.
28:03This is good.
28:06This is good.
28:10This is the best.
28:15Look at this.
28:17This is amazing.
28:19How does this taste?
28:21This has a lot of elasticity.
28:23This has a lot of elasticity.
28:27ITADAKIMASU.
28:29This smells good.
28:45This is delicious.
28:47Is this delicious?
28:49Is this the same meat?
28:51The texture, flavor, and taste of the hamburger I made are not good.
28:57Is that so?
28:59The hamburger we made had a greasy taste.
29:05There is a taste that comes out of the nose.
29:10There is a taste that comes out of the nose.
29:16Is that here?
29:17This has a lot of elasticity.
29:22This is like a steak.
29:26I feel like I'm eating a steak.
29:29ITADAKIMASU.
29:31ITADAKIMASU.
29:38This has a good texture.
29:41This has a good taste of fat.
29:47This is delicious.
29:48If you eat a lot of this, you will get the correct answer.
29:54I finally got the answer.
29:58I finally got the answer I wanted.
30:00I'm going to ask you again and again.
30:09This looks delicious.
30:13How effective is the improved patty?
30:17I was shocked when I called the best burger shop in the world.
30:22Thank you for waiting.
30:26First of all, the two people who won the world championship.
30:32This is a burger.
30:35This is a hamburger made by raising wheat from scratch.
30:43This is Japanese beef.
30:48Please eat this.
30:56I eat this.
31:05This is simple but delicious.
31:08The quality of the patty is excellent.
31:11What do you think goes well with the sauce?
31:14Wasabi mayonnaise.
31:19We used sriracha sauce to give it a kick.
31:26You are Japanese, so I think it's good to add wasabi.
31:33Next is the American team that won the championship in 2022.
31:42This bun is delicious.
31:48How long did it take to make this bun?
31:51How long did it take?
31:55I have to start making it for the next time.
32:02If you add saltiness, sweetness, and spiciness, it will have a richer taste.
32:12I think sriracha mayonnaise, jalapeno, honey, lime, and yuzu are popular these days.
32:24And the two teams in Japan.
32:28I feel like I'm eating meat.
32:32I feel like I'm eating brisket.
32:35If it's a contest, it's better to add a little more flavor.
32:43The more you bake it, the more delicious it will be.
32:51I don't want to interfere with that.
32:55Next is the American team that won the championship in 2022.
33:03The patty is very delicious.
33:06The buns are also delicious.
33:09I want you to send me this bun.
33:15I'm glad you like it.
33:19The patty and buns are very well-made.
33:25But I think it would be better if there was cheese.
33:29I also like cheeseburgers.
33:32Cheese is next.
33:36Next time, they go to the UK to look for a phantom cheese.
33:40It's different from Japanese pizza.
33:43And.
33:46There is a cheddar cheese.
33:51This is very delicious.
33:53Next is DASH Island.
33:58The long-awaited plan was about to open the curtain.
34:05Captain.
34:08What's wrong?
34:09What's wrong?
34:12We landed with DASH Island.
34:18We landed with this.
34:20Five people.
34:22What is this?
34:2613 years ago.
34:27This is a partner from the first landing.
34:30This is a wooden ship.
34:31It continues to evolve with hand-made firewood.
34:35This is cool.
34:36This is a pirate ship.
34:37This is amazing.
34:39This is a man-made DINO.
34:41This is a man-made DINO.
34:42This is a man-made DINO.
34:45This is a popular manga from the Showa era.
34:47This is a man-made DINO.
34:53We will be legendary pirates.
34:55You have a lot of memories.
34:56I have.
34:57I got a boat license.
34:59I was able to catch fish with DINO.
35:02I was able to catch various fish.
35:04I was able to catch various fish.
35:06You have a lot of memories.
35:09I don't have a lot of memories.
35:12This is not a ship that goes as planned.
35:17We are here.
35:18Every time we depart, I feel like a pirate.
35:22If you go in this direction, you won't run into a tanker.
35:24Let's go behind the tanker.
35:26That's good.
35:27You are the captain.
35:29I'm hired.
35:31I'm the captain.
35:33Then I understand.
35:34The captain, TAICHI, is in the lead.
35:39Did you do the housework?
35:40I did it.
35:41The three of you went out to escape the island.
35:45I did it.
35:46You went out to escape the island.
35:48You cried.
35:49It's dangerous.
35:50It's dangerous.
35:52I'm ASUKE.
35:54It's over.
35:55There are many.
35:57It's a memorable ship.
36:00It's a place like this.
36:03There is a crack.
36:06Even if you get out of the ship, you will be out of the water in 20 to 30 minutes.
36:11It's full of scratches.
36:14The life of the wooden ship is said to be 15 years.
36:1913 years of opening.
36:21A series of rough waves.
36:26I managed to endure the repeated events.
36:34It's dangerous.
36:36The captain's decision.
36:40I'm sorry.
36:42I want to say goodbye.
36:44Really?
36:45Really.
36:46Is it impossible?
36:47It's tough.
36:49I'm at my limit, including escaping the island.
36:54But it's not the end.
36:55What do you mean?
36:56It's starting.
36:57Is it starting?
36:58It's not the end.
36:59Is it over?
37:00I want to make a ship.
37:03I want to make a new ship from scratch.
37:08Until now, I was called a hired captain.
37:12That's right.
37:13I wasn't told, but I thought so.
37:15That's the biggest shock.
37:17I thought you would tell me.
37:19I wasn't a captain.
37:22That's a shock, too.
37:24If you make a ship, you're a captain.
37:28That's right.
37:29In the 30-year history of TEKKA DASH,
37:32building a house from scratch,
37:38stacking 40,000 bricks,
37:41and reproducing world heritage.
37:46Stop it.
37:50He has made everything by hand.
37:54It's slow.
37:56His first challenge.
38:02It's a great start.
38:05It's the first time I haven't seen the goal.
38:08It's the first time I've done it.
38:10I'm making something amazing in the DASH history.
38:15DASH ISLAND
38:16Can you make a ship with your own hands?
38:23We're here.
38:24Okinawa.
38:25Why Okinawa?
38:27There's an ideal ship here.
38:31If I study here,
38:33I think I can make a new ship.
38:37So I came to Okinawa.
38:41I came to Okinawa.
38:42Do you feel like a tourist?
38:44Of course.
38:45I took a picture of the pineapple park.
38:47I said, this is the pineapple park.
38:50What is Taichi's ideal ship?
38:54It's here.
38:56It's amazing.
38:58It's amazing.
39:00It's like a movie.
39:01It's like a movie.
39:03It's so cool.
39:06It's so cool.
39:09It's moving forward.
39:10It is.
39:13It's so cool.
39:14It's so cool.
39:18Is this Sabani?
39:19It's Sabani.
39:20It's so cool.
39:22This is Sabani.
39:24Okinawa's pride, the traditional wooden ship Sabani.
39:30It has been used for fishing and commercial activities for more than 100 years since the Meiji era.
39:38Actually, it was built about 17 years ago.
39:43It's so cool.
39:44It's interesting.
39:46It's fast.
39:47It is a thin ship that is difficult to balance.
39:51However, if you attach an outrigger, it is stable even for a novice.
39:56I felt the performance of the ship.
39:59I was looking at it as a candidate for a new ship.
40:03The person who supported me was.
40:06This is NAGAMINE.
40:07This is NAGAMINE.
40:08This is SHINTARO.
40:11This is NAGAMINE MAKOTO.
40:13NAGAMINE MAKOTO is one of the craftsmen who has experience in making Sabani, which is only a few in Okinawa.
40:22Why is it called Sabani in the first place?
40:24There is a novel.
40:26It seems that a shark was caught on this ship.
40:29It's not a mackerel.
40:30It's not a mackerel.
40:31It's not that mackerel.
40:32If you say mackerel in dialect, it means a shark.
40:36It's a word for a ship.
40:38It's a word for a mackerel.
40:39It is said that the word for mackerel came from the word for mackerel.
40:46TAICHI noticed it immediately.
40:48Is this a board?
40:51This is a board from here to here.
40:56This is another part.
41:00Is this a board to the back?
41:03This is bent.
41:06This is not only bent.
41:08This is also bent.
41:11This is amazing.
41:13I don't do this.
41:15I can't do this.
41:17The side of the Sabani is a board from the front to the back.
41:22This is bent vertically and horizontally.
41:26This is a characteristic streamlined shape.
41:31How is this huge board bent?
41:37Why is this board so thin?
41:41The front part of the board breaks when the ship shakes.
41:47The movement of the ship is stable because the board breaks.
41:51This board doesn't break.
41:54I see.
41:55Why am I studying now?
41:59You have been studying for many years.
42:02I will show you the performance of this board.
42:05Let's go.
42:09Let's go.
42:12This is a big ship.
42:14That's right.
42:16This is amazing.
42:17This feels good.
42:20This is a big ship.
42:22Look behind you.
42:27I can't think of it as an island.
42:30The bottom of the ship is flat.
42:34It is stable in the calm sea.
42:38This is moving.
42:40The speed is slow.
42:44Raise the sail.
42:45This is weak against the waves.
42:49The bottom of the ship is sharp.
42:53This is only a few turns.
42:56This is fast.
42:58This is fast.
42:59This is about 50 meters away.
43:03The three of us look at it at the same time.
43:08This is fast.
43:10Raise the sail.
43:12Raise the sail.
43:17It's like this.
43:20This is fun.
43:22This is a lot of fun.
43:23This speed is not the only reason why the mackerel is excellent.
43:29I aim at the tip of the island.
43:33Can I go there?
43:34Go ahead.
43:35In this case, do I aim here?
43:37You should aim over there.
43:39I see.
43:41I aim here.
43:46Raise the sail in the direction you want to turn.
43:50The mackerel has already turned.
43:56This is fun.
43:58What if the mackerel turns with the resistance of the water?
44:02I aim here.
44:04Just by raising the sail and creating water resistance, the direction of the ship can be easily changed.
44:13This is fun.
44:17This is the state of the mackerel in the water.
44:19If you do this, the mackerel will disappear.
44:22This is interesting.
44:25This is amazing.
44:27I aim over there.
44:29I aim at the tip of the island.
44:34In this case, the mackerel will disappear.
44:40The mackerel is turning.
44:43This is amazing.
44:45The mackerel is turning.
44:48This is good.
44:51The mackerel is turning.
44:53This is amazing.
44:55This is good.
44:59As a captain, this is very exciting.
45:04If I can do this, I'm happy.
45:06Are you here to be excited as a captain?
45:09No, I'm not.
45:12I'm here to be excited.
45:16That's right.
45:19Sometimes you have to leave the island.
45:22That's right.
45:23It was meaningful to come to Okinawa.
45:27Thank you very much.
45:29It was fun.
45:31It was very fun.
45:34I should have come here first.
45:37I should have come here before I opened the island.
45:41That's right.
45:43I learned how to use the oar.
45:47Do you know that you can improve the speed of the mackerel?
45:53You can change the shape of the mackerel.
45:58Can you do that?
45:59That's right.
46:02For example, if you want to go to the rough sea, you can make the mackerel sharper.
46:07Can you make the mackerel sharper?
46:09If you want to put a lot of things on the mackerel, you can make the mackerel wider.
46:14You can modify the mackerel in various ways.
46:17What do you want to do?
46:20First of all, I have to cross the rough sea.
46:23I have to leave the island.
46:26It's very wavy when you go out to sea.
46:29I have to cross the rough sea.
46:31But I have to bring my luggage to trade.
46:35That's right.
46:36I haven't thought about it yet.
46:39I haven't thought about it yet.
46:41That's not what I'm talking about.
46:43I'm sorry.
46:45Are you ready?
46:46I want to be cool.
46:50When the ideal ship is ready, he goes to work.
46:59Are the cicadas crying?
47:00Yes, they are.
47:02That's right.
47:04It's November.
47:08This is it.
47:09Is this where you make it?
47:13This is the material for making mackerel.
47:16This is the material.
47:18You don't work here.
47:20This is the material.
47:22The material is 9 meters.
47:24It's long.
47:27It's this thick.
47:30That's great.
47:31What are you doing?
47:33Is this going to be like this?
47:36It's like this.
47:38It's not like this.
47:40It's going to be like this.
47:41That's right.
47:42It's like this.
47:46It's going to be like this.
47:48It's going to be like this.
47:50It's going to be like this.
47:52It's starting to look great.
47:57It's the first time I've never seen a goal.
47:59It's the first time I've ever seen a goal.
48:01It's harder than I thought.
48:05It's heavy.
48:08It's heavy.
48:11It sounds like it's being played.
48:13It's dry.
48:15It's like a goldfish.
48:16If it's a boat, it's about 280 to 300.
48:22That's a lie.
48:24Furthermore.
48:27You're good.
48:31It's just a little bit of shaving.
48:33It's a delicate fine-tuning of the millipede that doesn't work.
48:40Did you do it?
48:42It's over.
48:44I'll do it again.
48:46That's a lie.
48:49It took me 10 years to finish.
48:57This is my knife.
49:01This is the only knife I use.
49:03This is the only knife I use.
49:04This is the first time I've seen a professional golfer.
49:07This is the first time I've seen a professional golfer.
49:09I'm in the UK.
49:12I'm a professional golfer.
49:14I'm very good.
49:16I'm very good.