沸騰ワード10 2024年9月6日 伝説の家政婦志麻さん二宮＆奈緒が絶賛！そうめんダレ▼柳楽優弥寿司職人の道！名店「おのでら」でガチ修業
沸騰ワード10 2024年9月6日 伝説の家政婦志麻さん二宮＆奈緒が絶賛！そうめんダレ▼柳楽優弥寿司職人の道！名店「おのでら」でガチ修業
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#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
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TVTranscript
00:00I don't know what's going on, but I'm excited to find out!
00:05Really?
00:07I can't wait to find out!
00:10Shima-san, the legendary voice actor who has brought many celebrities to tears!
00:18Today's special edition!
00:21I can't wait to see the summer-like somen noodles!
00:25Shima-san, the legendary voice actor who has brought many celebrities to tears!
00:33First, we have a request from Ninomiya!
00:36A one-minute sauce that you can only mix in the fridge!
00:41I can't wait to see it!
00:43I can't wait to see it!
00:45I can't wait to see it!
00:46I can't wait to see it!
00:47I can't wait to see it!
00:48I can't wait to see it!
00:49I can't wait to see it!
00:51Shima-san, who has received a request from Ninomiya, who doesn't want to spend a long time in the kitchen in the hot summer,
00:58Oh, you just boil it normally.
01:00It's like boiling.
01:01I thought it would be like that.
01:04It's fast.
01:07What?
01:08What is this?
01:09It's a liquid that spills out.
01:11What is this?
01:12Is there such a thing?
01:14This is good!
01:15Then, what did he take out?
01:19It's an egg!
01:23With the sauce.
01:24Oh, yes, with the sauce.
01:26Shima-san, you don't have to do that.
01:28You don't have to do that.
01:30I don't want to see this Shima-san.
01:33It's not enough, so I'll add a little soy sauce and a little sugar.
01:38Sugar!
01:40It's like getting closer to the natto sauce.
01:43Oh, soy sauce and sugar.
01:46I want to mix this well.
01:48I see.
01:49If you bake it as it is, it's done.
01:50I think a lot of people say noodle soup, but I'm getting tired of it.
01:54I think it's okay to change the taste.
01:56Oh, I see.
01:59This is good!
02:02This is easy.
02:03This is good!
02:04Just mix it.
02:05It's done before the somen is boiled.
02:09Somen with egg and natto.
02:12I see.
02:13This is delicious.
02:14This is absolutely delicious.
02:16This will shock Ninomiya and Nao.
02:20I see.
02:22This is delicious.
02:26This is really good.
02:27This is just right.
02:29The egg is also good.
02:34This is absolutely delicious.
02:36This is absolutely delicious.
02:40That's true.
02:41Is that all?
02:42That's right.
02:43When I put it on the rice, I didn't feel it.
02:47I see.
02:48I was killed.
02:50The sweetness of the sugar gives it a deep taste.
02:54I have a fan who sends me somen every year.
02:57That's great.
02:58I have a lot of fans.
02:59I'll try it.
03:01Chocopera swallowed the somen.
03:04It's healthy, but it's very thick.
03:08It's not as sweet as somen.
03:11Tofu.
03:12Tofu?
03:13Tofu has come out.
03:14Tofu is good.
03:15Ice.
03:16Ice?
03:17Tofu?
03:19Mentsuyu.
03:20Mentsuyu?
03:21Mentsuyu?
03:22It's like Hiyayakko.
03:23Put it in.
03:24And then?
03:26Put it in a blender.
03:29Put ice and mentsuyu in a fork.
03:32Put it in a blender and make it into a paste.
03:35Just add sesame and green onions to the finish.
03:39Is that all?
03:40Shima-san style somen with cold sesame and tofu.
03:46What is the compatibility?
03:52It's delicious.
03:54What is this?
03:55It's good.
03:56It's delicious.
03:57It's very creamy.
04:00It's like fresh cream.
04:02It's a very rich sesame sauce.
04:06I can use this sauce for anything.
04:09I can use this sauce for anything.
04:10I can use this sauce for rice.
04:13This is delicious.
04:14It's delicious.
04:16By adding ice, it becomes creamy like a shake.
04:20It goes well with somen.
04:23We are good at cooking.
04:27We can make sesame oil and chili oil by ourselves.
04:31So, let's make it.
04:33In addition, Italian somen was born in Kameizawa, Ai Sugiyama's house.
04:41The first thing they took out was a surprising ingredient.
04:45This is a tomato.
04:49Do you put it in a blender?
04:50That's a lot.
04:52What is this?
04:54This is honey.
04:57It becomes sweet.
04:58What is that?
05:00This is balsamic.
05:03This must be delicious.
05:05This is a special tomato sauce that combines sweetness and sourness.
05:11Here.
05:14This is delicious.
05:18I've never seen somen like this.
05:20It's like a cup noodle.
05:23Somen is similar to cold pasta, and it's easy to serve.
05:27This is a tomato somen like a cup noodle.
05:31How does it taste?
05:37It's like a cold pasta.
05:39When you don't have an appetite, you can eat a lot.
05:45The aftertaste is very good.
05:47Somen becomes hard to eat when time passes.
05:51This is...
05:53However, if you wash it with ice water, it becomes hard to stick together.
06:00If you eat normal somen, it will be delicious when you wash it.
06:05Se7en is addicted to this.
06:07He can't stop eating it once.
06:09This is MUGEN SOMEN.
06:12This is amazing.
06:13This is amazing.
06:15This is amazing.
06:16They took out pork.
06:18They took out pork.
06:20Salt and pepper.
06:22Sake.
06:24This is a microwave oven.
06:26What do you do with somen?
06:28They put minced garlic and Chinese chives in the microwave oven.
06:34There is garlic.
06:39This is beautiful.
06:41This is beautiful.
06:42This is a lot of garlic.
06:45In addition.
06:46This is a lemon.
06:48What are you doing?
06:49I put pressure on the lemon to make it easier to squeeze.
06:54This is hard.
06:56If you soften it, you can squeeze it.
06:59I didn't know that you could squeeze it like that.
07:01This is amazing.
07:02I want to leave the result as a massage.
07:06They put half a lemon juice on the microwave pork.
07:12They mix it with noodles.
07:16This is amazing.
07:20They arrange the sauce in an ethnic way.
07:23This is a pork somen with garlic and lemon.
07:27This looks delicious.
07:28This is an amazing taste.
07:33That was fast.
07:37The lemon scent came in at first.
07:39The garlic soup has a strong taste.
07:44This is delicious.
07:45You look very happy.
07:49This is a great combination of umami, sourness and spiciness.
07:56This is like an addictive symptom.
08:00I want to buy this.
08:03There were many delicious dishes in SHIMA.
08:05But this was one of the most delicious dishes.
08:08I want everyone to eat this.
08:11They boil the noodles, but they can't eat them all.
08:13They put the noodles in the refrigerator.
08:18If SHIMA makes this, it will be a great dish.
08:23What is this arrangement?
08:25This is baked.
08:29SHIMA started to bake the noodles in olive oil.
08:33What does it look like?
08:35What is this?
08:37This is a combination of scallops and shrimp.
08:41They put scallops, shrimp and perilla on top of the noodles.
08:45This is absolutely delicious.
08:47What is this?
08:49This is an olive oil.
08:52They put this on top of the noodles.
08:59This has a unique texture.
09:01This is the best combination of noodles.
09:04This is a combination of lemon and scallops.
09:10The seasoning is only salt and pepper.
09:14This is a sandwich made with leftover noodles.
09:18What does this taste like?
09:23This is delicious and fragrant.
09:30This is delicious.
09:32The noodles are still raw inside.
09:35The texture of the noodles is still there.
09:39I have never eaten this before.
09:42The noodles are thin and have a crispy texture.
09:49This is a dish that can be sold at a restaurant.
09:51This is very popular.
09:54SHIMA is good at cooking.
09:59Who is this?
10:00This is a moving story.
10:04This is a dream or goal.
10:06This is moving forward.
10:10YUNYA YAMIRA is a very popular actor.
10:17YUNYA used to live in Chichibu.
10:22YUNYA used to cook tuna.
10:25YUNYA has a different occupation from the actor.
10:31I arrived.
10:32This is Futakotamagawa.
10:35I feel like I'm getting closer.
10:38This is the building.
10:43This is a dream stage in the basement of the building.
10:47This is amazing.
10:53This is where it starts.
10:56Is there a shop here?
11:00Nice to meet you.
11:02I'm KAWASUMI.
11:03I'm YAMIRA.
11:05This is KAWASUMI.
11:08This is sushi.
11:12This looks delicious.
11:15He has been a sushi chef for 45 years.
11:19I wanted to be a sushi chef.
11:25I cooked tuna last time.
11:29I was happy with the reaction.
11:33When I went to study English for a short period of time, I was curious about sushi.
11:41I think it's a cultural coolness.
11:44I'm 34 years old now.
11:47I had a dream when I was 40 years old.
11:50I want to open a sushi restaurant in London.
11:54I want to open a sushi restaurant in Saudi Arabia.
11:56I want to open a sushi restaurant in Saudi Arabia.
11:59I want to open a sushi restaurant in Saudi Arabia.
12:02I want to open a sushi restaurant in Saudi Arabia.
12:05He is 40 years old.
12:08He wants to open a sushi restaurant in Saudi Arabia.
12:11YAMIRA YUUYA.
12:14He is a sushi chef.
12:17He cooperated this time.
12:19SUSHI ACADEMY is operated by GINZA ONODERA.
12:26He is a sushi chef who has been studying abroad for a short period of time.
12:32ONODERA was wearing a lady gaga.
12:36He is a high-class chef.
12:38SUPARUTA SHIDO.
12:44This is not a game.
12:46Are you all right?
12:50I'm sorry.
12:52Will YAMIRA be able to eat sushi?
12:56He has a big surprise for YAMIRA.
12:59He is a big actor.
13:02Thank you for your hard work.
13:05What is this?
13:07When YAMIRA came, I thought this restaurant was delicious.
13:11I understand.
13:13If YAMIRA shows his ability, I will definitely go.
13:16He is my junior.
13:18His name is OYAYUBI GYUTARO.
13:21Two years ago, he said he would go to a sushi school.
13:25His talent exploded.
13:28His restaurant will be open until May next year.
13:32Is that so?
13:34Please.
13:36You look good in this outfit.
13:39You look like OISHINBO.
13:41You look like OISHINBO.
13:44KAWASUMI is a veteran chef.
13:49Good morning.
13:51I'm SAKAGAMI.
13:54Nice to meet you.
13:58SAKAGAMI is the founder of the academy.
14:01He is the head chef of GINZA ONODERA.
14:06It's not easy.
14:08This is an academy.
14:10I will be strict like my students.
14:16The first lesson is the preparation of sushi.
14:20He will try to fillet a horse mackerel.
14:24He is good at fishing.
14:27YAMIRA is familiar with fish.
14:30What is his ability?
14:32First, make a line.
14:35Be careful not to waste the fish.
14:40Then throw the fish.
14:42I'm scared.
14:44You shouldn't talk.
14:46Hold the fish.
14:48From here, make a deep cut at the tip of the blade.
14:58Then the fish will touch the bones.
15:04He cuts the fish into three pieces.
15:11The fish is delicious.
15:14There is still fish.
15:16There is only this left.
15:18This is bad.
15:21I see.
15:24There was too much fish left in the middle of the fish.
15:30If this is a fish of the same size as the horse mackerel, this is a loss.
15:36This is a big fish.
15:38Furthermore.
15:40Cut the fish into small pieces.
15:46If you cut the fish into small pieces, the cells will be sharp.
15:52Then the fish will shine.
15:56If you cut the fish into small pieces, it will shine.
15:59The fish of the horse mackerel was cut into small pieces.
16:04The difference between the two is obvious.
16:12I feel a sense of ineptitude.
16:15Our work is simple.
16:18I feel a sense of ineptitude.
16:20It's cool.
16:22I feel a sense of ineptitude.
16:25You said that.
16:27You said that.
16:29I thought so.
16:31You said that in front of me.
16:32I didn't laugh at all.
16:34I'm scared.
16:37Next is the fish of the same size as the horse mackerel.
16:42Hold the fish and drop it from the tip of your finger.
16:48This is good.
16:50After 4 to 5 minutes, the water will come out.
16:54I see.
16:55Remove the hair of the horse mackerel.
16:57The horse mackerel is not solidified when it snows.
17:04This is amazing.
17:07This is amazing.
17:09This is amazing.
17:11This is amazing.
17:15This is called SHAKUJI-YO, which is sprinkled with salt from the gap of the finger.
17:20This is amazing.
17:22This is sprinkled with salt from the gap of the finger.
17:25This removes the smell of the fish.
17:27This makes the surface shiny.
17:30This is good.
17:32This is good.
17:34This is difficult.
17:36This is the first SHAKUJI-YO in his life.
17:39SHAKUJI-YO.
17:41This is the first SHAKUJI-YO in his life.
17:43This is not SHAKUJI-YO.
17:45This is too much salt.
17:47This is sweet.
17:49This is sweet.
17:52I want to be good at this.
17:54This is different from the SHAKUJI-YO I saw a while ago.
17:57This is different from the SHAKUJI-YO I saw a while ago.
18:00This makes the horse mackerel uneven in taste.
18:06This may be bad.
18:08Don't rub this.
18:10Put the salt on the horse mackerel.
18:13Don't use the palm of your hand.
18:15Put the salt here.
18:16This is difficult.
18:24Put the salt in this gap.
18:30He continues to practice.
18:36This is it.
18:38I found it.
18:43I found it.
18:45I found it.
18:47I thought he would put the salt from the base.
18:52But he put the salt from the tip of his finger.
18:58It's difficult just to sprinkle salt.
19:02That's why the sushi of the master is different.
19:06He will be tested.
19:09He will be tested.
19:10He started.
19:12He is fast.
19:13It's okay because there is a base.
19:20This is difficult.
19:26This is difficult.
19:30This is scary.
19:38I'm nervous.
19:41He is good.
19:43He is good.
19:49This is amazing.
19:54This is beautiful.
19:58Will he pass?
20:01This is the result of today's horse mackerel.
20:04What is the score?
20:08This is scary.
20:11This is a pass.
20:15Thank you very much.
20:17I noticed a little.
20:20But this is better than the first one.
20:23I didn't have any doubts about the work process.
20:27Thank you very much.
20:29I understand why I failed.
20:32I have a good feeling.
20:34Do you have a good feeling?
20:36It's a feeling.
20:38I'm glad it's important.
20:41The feeling of the knife is important.
20:45This is the second class.
20:50This is a pass.
20:54He passed the second class.
20:59This is a break time with his classmates.
21:02How did you start?
21:05I want to open a new store.
21:08I want to open a store overseas.
21:10Where do you live?
21:12I live in Dubai, UAE.
21:15I want to become a butcher.
21:17I want to open a store.
21:19I want to train there first.
21:21I'm a salaryman now.
21:23I will be a butcher in 10 or 15 years.
21:27I want to be a butcher in my second life.
21:31Do you go to a doctor?
21:32I go to a doctor.
21:34You have a clear vision.
21:38I have a clear vision.
21:40Next is sushi.
21:42This is SHARI.
21:44The taste of SHARI is decided.
21:48This is SHIROZU.
21:50SHIROZU is made from rice.
21:53This is AKAZU.
21:55This is SHARI from Edo.
21:57This is SHARI made from SAKEKASU.
21:59SHARI is SHIROZU mixed with SHIROZU.
22:04This is AKAZU's red SHARI.
22:08There are three types of SHARI.
22:14This is SHARI.
22:16Why do you call it SHARI?
22:23What is the origin of SHARI?
22:28This is a quiz.
22:30Why do you call SHARI?
22:35SHARI?
22:37Does anyone know the answer?
22:42No one knows the answer.
22:44No one knows the answer.
22:46Let's think about it together.
22:48No one knows the answer.
22:51What is the meaning of SHARI?
22:55I think it depends on the person.
22:59When I eat SHARI, I feel the sound of SHARI.
23:02The correct answer is SHARI.
23:05SHARI is the bone of the Buddha.
23:08It's a Buddhist term.
23:10It's round, small and white like a grain of rice.
23:13That's why it's called SHARI.
23:15You have a lot of knowledge.
23:17I have a lot of knowledge.
23:19What is the most important task in making SHARI?
23:23It's called cutting SHARI.
23:27That's amazing.
23:30Do you understand?
23:32I cut SHARI.
23:34What is the purpose of this?
23:37This is to coat the rice with vinegar.
23:42Everyone is watching.
23:44That's right.
23:47It takes three years to cut SHARI.
23:49Does it take three years?
23:50That's right.
23:52It takes three years to cut SHARI.
23:55In the first place, vinegar is added to the rice.
23:58It prevents the rice from drying out and deteriorating.
24:00It also eliminates the smell of fish.
24:03In addition, if you mix it for a long time, it will stick to the rice.
24:08The rice will not come off in your mouth.
24:10So you have to separate the rice and mix it quickly.
24:15Yagina will also try.
24:17It's a snap.
24:20This is difficult.
24:22It's not easy.
24:24If you leave the rice like this, it will stick to the rice.
24:28So you have to stand up.
24:30You don't have to lie down.
24:32You have to mix the vinegar quickly while the temperature is low.
24:40It's too thick.
24:42It's not salt.
24:44SHARI cutting is more difficult than it looks.
24:47Before the rice becomes sticky, you have to mix the vinegar evenly.
24:52You have to finish it in less than a minute and a half.
24:55Practice SHARI cutting for an hour.
24:59Challenge the test.
25:02Can you do it in less than a minute and a half?
25:05Start.
25:07I will put it on the rice.
25:09Can I put it on the rice?
25:11I see.
25:12This is difficult.
25:14This is difficult.
25:16This is difficult.
25:18One minute left.
25:20Is this okay?
25:22This is a snap.
25:24I feel like I can do it.
25:27I crushed the rice.
25:29This is difficult.
25:31You can do it.
25:33The rice hardens.
25:35This is difficult.
25:37This is difficult.
25:39This is SHARI made by YAGINA.
25:43What is the result?
25:46It looks delicious.
25:49This is a failure.
25:51This is difficult.
25:53There are many white parts.
25:55This is difficult.
25:57This is difficult.
25:59This is difficult.
26:01This is difficult.
26:03This is the most important task for a sushi chef.
26:06This is difficult.
26:08If you can't make SHARI, you can't make sushi.
26:12You have to clear this.
26:15This is difficult.
26:17Thank you very much.
26:19When we went to Korea, there was a dance teacher.
26:24He was very strict.
26:26He is an actor.
26:28He is quick to understand.
26:30SHARI is revenge.
26:34Next is the last task.
26:37This is a rice ball.
26:39I will make a rice ball rice ball before I make a fish.
26:45I put a little water on the rice ball.
26:48I put the rice ball on the rice ball.
26:51I put the rice ball in the rice ball.
26:54If I do this, I will get my hands on the rice ball.
26:56I put the rice ball on my finger.
26:59I put it on my finger.
27:03If I do this, the rice ball will be hard.
27:06I do this a few times.
27:09I put rice ball on my finger.
27:11I put rice ball on my finger.
27:1312 rice balls.
27:15This is a rice ball rice ball to get used to the feeling of touching the rice.
27:22He tries it.
27:24We're gonna make a little more.
27:26And then you put it on here.
27:28It's really sticky.
27:30It's really sticky.
27:32That's the best part.
27:34Really?
27:36What's the difference?
27:38The craftsman's hands are called water hands.
27:40By touching the water for a long time every day,
27:44the hands become less likely to get dirty, including the water.
27:48No way.
27:50And more.
27:52It's not spinning.
27:54It's not spinning.
27:56It's wobbling.
27:58This is 15.
28:00This is 21.
28:02It's big.
28:04And then...
28:0814.
28:10Wow, it's 14.
28:12It's stable.
28:16Let's move on to the next step.
28:18It's getting better.
28:20There are various shapes.
28:22Box-shaped,
28:24towel-shaped,
28:26and boat-shaped.
28:28The shape of the wheel is
28:30not only the general towel-shaped,
28:32but also the box-shaped,
28:34which is used in the case of Onizu-metsu.
28:36There is also a boat-shaped,
28:38which makes the story more beautiful.
28:40How do you hold it?
28:42It's fast.
28:44It's fast.
28:46And the actor Yagira's ability
28:48makes a miracle.
28:50Did you hold it from somewhere?
28:52No, I didn't.
28:58Yagira is training to open a sushi restaurant.
29:00This time, he will try
29:02how to hold a kikon.
29:06First,
29:08he will make a hole in the kikon
29:10to let the air in.
29:12Then,
29:14he will shape the kikon
29:16like this.
29:20In such a short time.
29:22It's fast.
29:24It's amazing.
29:26I'm panicking.
29:28I'm panicking.
29:30I didn't know there were so many steps.
29:32However,
29:34the actor's ability comes alive.
29:36The actor's ability.
29:40Do you remember?
29:42It's amazing.
29:44He remembers.
29:46Really?
29:48He can do it so quickly.
29:50He remembers the order
29:52and shapes the kikon.
29:56Did you hold it from somewhere?
29:58No, I didn't.
30:00When you start training,
30:02you forget the order.
30:04That's right.
30:06What kind of order was it?
30:08Actors have a short period of time.
30:10For example,
30:12when the director says,
30:14I see.
30:16If you don't remember the order,
30:18you have to do it again.
30:20So, the actor's experience
30:22has been used for sushi.
30:24That's right.
30:26After an hour of training,
30:28he will try to hold a kikon.
30:30He can do it.
30:32Look at the size.
30:34How is it?
30:38The criteria
30:40for holding a kikon
30:42and the weight and taste.
30:44Look at his face.
30:48I'm nervous
30:50because he's watching me.
30:54He's fast.
30:58It's not bad.
31:00First, check the weight.
31:02About 11, 12, 13.
31:04I'd like to go
31:06around 12.
31:08How about the taste?
31:1017.
31:12It's a little big.
31:14It's just a little.
31:16It's a little big.
31:22It's a little big.
31:24I'd like to go around 6.
31:28Next, check the taste and texture.
31:30What's the result?
31:32It's fluffy.
31:36How is it?
31:40It's a fail.
31:42It's a fail.
31:44It's difficult.
31:46I remember the procedure.
31:48I think it was good.
31:50And the shape of the kikon.
31:52And the shape of the kikon.
31:54And the weight.
31:56And the weight.
31:58And the weight.
32:00The kikon is too stiff.
32:02The air inside the kikon is deflated.
32:04The kikon is too stiff.
32:08It's still a long way.
32:10It's still a long way.
32:12Good luck.
32:14Good luck.
32:16I have a present for you.
32:18I have a present for you.
32:20The grip is important.
32:22The grip is important.
32:24Put the kikon in your pocket.
32:26Put the kikon in your pocket.
32:28The way he moves...
32:30He's trying to get used to it.
32:32I see.
32:34Thank you very much.
32:36Can I have my revenge?
32:40You want to do it again?
32:42I want to do it again.
32:44I didn't think it would last that long.
32:48I was a bit surprised.
32:50That's why you usually eat it like this.
32:54I don't look that stupid.
32:58Next, the training at the shop.
33:02Is this the place?
33:04Toryu-mon.
33:06The young Toryu-mon.
33:08It's the same as the name.
33:10He graduated from the academy.
33:12The next step is Toryu-mon.
33:16This is Toryu-mon.
33:18This is a shop for apprentices.
33:20They graduated from the academy.
33:22They use the same high-quality ingredients as the main store.
33:24They use the same high-quality ingredients as the main store.
33:26They use the same high-quality ingredients as the main store.
33:28They provide sushi at a low price.
33:32After training at this Toryu-mon.
33:34He was given the title of Nobori-ryu.
33:36He was given the title of Nobori-ryu.
33:38He is becoming a world-famous chef.
33:40He is becoming a world-famous chef.
33:42Good morning.
33:44Good morning.
33:46I'm Yagira Iya.
33:48I'm Yagira Iya.
33:50I'll start with the preparation.
33:52I'll start with the preparation.
33:54I need very strict instruction.
33:56Is it mackerel?
33:58The mackerel.
34:00First, the mackerel is prepared.
34:04But it is a very difficult work.
34:06But it is a very difficult work.
34:10Strictness sharpened Yagira-san.
34:12I
34:42Don't
34:45I'm gonna use it. I'm gonna use it. I'm gonna use it
34:49What's wrong with me?
34:51I'm done
34:53It's not cheap. Yes, I can't get it out of the store. I can't use it at all
34:59out
35:00I'm serious
35:04I'm nervous. I can't do the preparation of the horse at all.
35:09Multiple mistakes
35:11The kitchen knife is floating, and it's getting worse.
35:14Everyone is in a hurry.
35:16Why?
35:18No, this is pressure.
35:20There's no food.
35:24It's not a waste of food. It's a business.
35:30It's a product, and it's a work of art.
35:34You have to be serious about it.
35:37You can't get used to it.
35:40First of all, it's important to be serious.
35:42Are you sure you can do this?
35:44Are you sure you can do this?
35:46I'll do my best.
35:48It's hard to be a one-man show, isn't it?
35:50It's hard.
35:52Even when I was watching it here.
35:54Mr. Hakuryu. Mr. Hakuryu.
35:56I might cry.
35:58Cry?
36:00Wasn't it good for you?
36:04I'm a guest.
36:06I'm nervous.
36:08I'm not sure if I can do it.
36:10I'm not sure if I can do it.
36:12I'm scared.
36:14But I'm glad.
36:16I like cooking.
36:18I'm going to eat it all.
36:20I'm going to eat it all.
36:22I'm going to eat it all.
36:26Then...
36:28What's next?
36:30What's next?
36:32I'll do it.
36:34In order to become a sushi chef,
36:36Mr. Hakuryu is active in his work.
36:40I don't know how to do this.
36:42I don't know how to do this.
36:46I don't know how to do this.
36:48Next, please.
36:50Next, please.
36:52What?
36:54Please teach me.
36:56Please.
36:58You know him so much.
37:00You asked him,
37:02You asked him,
37:04Thank you for the miso soup.
37:10First of all, please.
37:12Is this a part-time job?
37:14Do you have any other jobs besides being an actor?
37:16Well,
37:18when I was about 20,
37:20I had a job at a restaurant.
37:22It was a hall,
37:24but it didn't suit me at all.
37:26Oh, really?
37:28Yes.
37:30It didn't suit me at all.
37:32There is a hall after this.
37:34Oh, no.
37:36What?
37:38I'm sorry.
37:40No, it's okay.
37:42I'm sorry.
37:44Do you do that?
37:46Yes, I do.
37:48When I wake up in the morning,
37:50I do this a few times.
37:52And before I go to bed,
37:54I do this.
37:56Wow.
37:58I'm impressed.
38:02Do you practice?
38:04No, I don't.
38:06I'm impressed.
38:08From now on,
38:10he is in charge of the hall.
38:12Okay.
38:22It's so big.
38:24It's empty.
38:26It's because everyone left.
38:28When the restaurant calmed down,
38:32I was doing my best,
38:34so I'd like to have a rice ball.
38:36Really?
38:38Please.
38:40I'd like to have a rice ball.
38:42I've never had a chance to eat sushi.
38:46Finally,
38:48he is going to have a rice ball.
38:50I'm not confident yet,
38:52but I'll do my best.
38:54I'll do my best.
38:56Okay.
38:58Even at home,
39:00he continues to practice.
39:02He has mastered the procedure perfectly.
39:04But...
39:08Oh, no.
39:10It's stuck.
39:12Why?
39:14Why?
39:16It's frustrating.
39:18Why does it stick?
39:20It depends on the fire.
39:22No matter how many times he washes his hands,
39:24the rice sticks and doesn't work.
39:28It's frustrating.
39:30I have to do it.
39:34I have to get over it.
39:38He doesn't give up.
39:40He keeps on kneading the rice.
39:42Sushi is amazing.
39:44I've been studying abroad
39:46for a short period of time.
39:48I've seen how many people
39:50in many countries
39:52eat sushi.
39:54I've never seen
39:56such a cool culture
39:58in Japan.
40:02I want to open a sushi restaurant
40:04and invite many friends.
40:06It sounds stupid,
40:08but
40:10I want to pursue it.
40:12I think
40:14I have a dream
40:16ahead of me.
40:18He faces his dream
40:20with the rice sticks.
40:24It's smooth.
40:26It doesn't stick.
40:28It's hard to stick.
40:30It's better than before.
40:34By kneading the rice,
40:36the water gets into his hands
40:38and he can knead it well.
40:40And...
40:42It's stable.
40:4463.
40:46Wow.
40:48He got the hang of it
40:50while he was kneading.
40:52It's stable.
40:54I'm glad.
40:58I was serious.
41:00So...
41:02Finally...
41:04Sushi.
41:06Finally.
41:08It's amazing.
41:10How does he knead it?
41:14Do you have this rice stick?
41:16Next week,
41:18we'll have the final battle.
41:20Will the miracle happen again?
41:22I want to win.
41:24Please.
41:26Where will the victory go?
41:28Friday, at 4 p.m.
41:30My foot word is
41:32high school quiz.
41:34This time, we'll start from the national stadium
41:36and go to Okinawa.
41:38There will be a hot quiz battle
41:40between high school students
41:42from 7 p.m. to 10 p.m.
41:44Please watch it.
41:46Finally, sushi.
41:48Let's make it.
41:50Let's make it.
41:52When he adds the ingredients,
41:54he can get a sense of unity
41:56with the rice.
41:58It's difficult.
42:00He has to hold it firmly
42:02so that the ingredients don't move.
42:08It looks like he's holding it.
42:10Is it bad?
42:12Let's compare it with
42:14what Sakagami grabbed.
42:18It's beautiful.
42:20It looks delicious.
42:22It's sharp and cool.
42:24What I grabbed is
42:26Yabottai.
42:28It looks like
42:30the ingredients are on the rice.
42:32There's no sense of unity.
42:34It's totally different.
42:36It's the same as the ingredients.
42:38It's the same as the ingredients.
42:42Even though it's only been two days,
42:44he tried his best.
42:46Will he be able to
42:48grab the sushi?
42:50Let's start the test.
42:54The key point is
42:56the movement, shape,
42:58eating, and taste.
43:00That's the key point.
43:02I'll do my best
43:04as much as I can.
43:06Let's start.
43:10He's cutting it.
43:20Wasabi.
43:22Is it okay?
43:24Oh, no.
43:30What about the shape?
43:32It's neat.
43:34It's neat.
43:36It's totally different
43:38from the ingredients.
43:40He's doing his best.
43:50He's done.
43:54He's smarter than before.
43:56It's beautiful.
43:58It's good.
44:00He's cutting it.
44:04He's doing his best.
44:08It's the taste.
44:14Okay.
44:16I got it.
44:18What is his decision?
44:30He passed.
44:32It's tough.
44:36It's tough.
44:40He's serious.
44:42I see.
44:44As for the grip,
44:46it's not uniform.
44:50But the shape and
44:52the fact that it didn't roll
44:54was better than the beginning.
44:58I'll do my best
45:00to make it better.
45:04I'll do my best to make it better.
45:06He's positive.
45:08There's a big surprise
45:10for Yagira.
45:12What is it?
45:14Yagira, we prepared
45:16a surprise for you.
45:24Wow.
45:26Wow.
45:28Wow.
45:32In this program,
45:34we're recruiting
45:36students from all over the country
45:38who want to learn from celebrities.
45:40This year,
45:42we want to make
45:44some memories with them.
45:46Please register
45:48what you want to do with them
45:50on the program's website.
45:58Wow.
46:00Wow.
46:04Yagira,
46:06you're going to
46:08be a sushi chef?
46:10Yes.
46:12I'm aiming for it.
46:14Actually,
46:16this time,
46:18a senior actor
46:20is recruiting
46:22students from all over the country.
46:24Let's get started.
46:26Let's get started.
46:32It's three-dimensional.
46:34It's three-dimensional.
46:36It's like a picture.
46:38It's cool.
46:46It looks delicious.
46:48It looks delicious.
46:50It must be good.
46:52This is my first
46:54tuna nigiri.
47:04I can't put anything on it.
47:14I'm nervous.
47:24It's good.
47:28It's a delicious tuna.
47:32You did it in two days.
47:34You have a good sense.
47:36You have a good sense.
47:38You look happy.
47:40You're kind.
47:42It's not as easy
47:44as you say.
47:46I want to eat
47:48the best sushi
47:50in the world.
47:54I'll do my best.
47:56I forgot to put wasabi in it.
47:58I forgot to put wasabi in it.
48:00I forgot to put wasabi in it.
48:02I forgot to put wasabi in it.
48:04The road to becoming
48:06a sushi chef continues.
48:08Natsume Arata's marriage
48:10is being announced all over the country.
48:12Natsume Arata, who plays me,
48:14is proposing to the perpetrator
48:16of a murder case.
48:18It's a shocking suspense movie.
48:20Please see the truth
48:22of why she's getting married.
48:24I play the judge
48:26of a murder case.
48:28Please watch it
48:30at the theater.