The World_s Heaviest Sumo Wrestler | Mr beast | - video Dailymotion

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Transcript

00:00Today I'll be cooking for Yama, the heaviest Japanese sumo wrestler.

00:03He is a two-time sumo world champion, weighing in at 600 pounds.

00:06And he's also the heaviest Japanese human being in recorded history.

00:09Guinness, where's his plaque?

00:10To get a sense of his strength, check out this BuzzFeed video of him fighting regular people.

00:17Yama eats a lot of food, and that's where I come in.

00:20But he doesn't speak much English, nor do I speak any Japanese.

00:23So we've got Andrew to help us out.

00:24While I begin prepping for lunch, Yama's gonna finish up his training for the morning.

00:30Our first course for Yama is a huge plate of sashimi.

00:39We'll be feeding him a five-course lunch meal with more food than some of us eat in an entire week.

00:44This plate of sashimi has salmon, tuna, yellowtail and yellowtail belly, halibut, and to finish, some mackerel.

00:49And we have something very special as well.

00:51This here is real wasabi.

00:53And when you feed someone like...

00:54Oh no. Oh god.

00:55And when you feed someone like Yama, who's used to high-quality Japanese cuisine,

00:59we've got to use all real ingredients and the best of the best.

01:01Most wasabi is just horseradish.

01:03Yama, before your first course begins, please choose any sake that you like.

01:06Which one do you want?

01:06Oh, all, please.

01:08All of them.

01:09Perfect.

01:09Yama, your first course is the sashimi.

01:11Whoa.

01:12You hungry?

01:13Hungry, so hungry.

01:14Okay.

01:14I'm gonna be Yama's waiter for the entire day, so whatever he needs, I'll get it for him.

01:18What is your favorite type of fish?

01:20Maguro tuna.

01:21So you got lots of tuna.

01:22You have some salmon.

01:23Yep.

01:23Yellowtail.

01:24Yeah.

01:27Say when?

01:29All the way up.

01:32Come on.

01:33Mmm, so good.

01:34Dig in.

01:35Itadakimasu.

01:37Mmm.

01:40Uma.

01:41So Yama, I don't want to interrupt you too much while you eat,

01:43but I would love to hear what a typical day would look like for you for training,

01:47for just your general life.

01:48Well, that's why I'm here in the morning.

01:51I'm here in the morning, and I'm here in the morning for about 5-6 hours.

01:54And I'm here in the morning, and I'm here in the morning.

01:57So it's lots of training, sleeping, and eating just in a loop.

02:09The second course is sushi rolls.

02:10So I'll go make that, and you finish up.

02:12And our first step here is to season the rice.

02:14I'm going to gently pour over this mixture of rice, wine, vinegar, sugar, and sea salt.

02:17Because we need this rice to be flavorful for Yama.

02:20At this point, we need to spread the vinegar and also cool the rice.

02:22My eyes are burning from the vinegar.

02:24I'll use a wet towel to wipe off all this dead rice from the edges.

02:27Because once again, all of this has to be perfect for Yama.

02:29Once we've done the rice, we're going to make Yama a few different types of rolls.

02:32And I'm actually looking to get a little bit of color and char on these.

02:36You've got to always keep it moving.

02:37Make sure you're not staying in one place for too long,

02:39while still getting that really nice crust on top of the salmon.

02:41To me, this is one of the most satisfying things in all of cooking.

02:44And just the smells that come off of this when you're doing it are incredible.

02:47On top of that, I'm going to go on with just a little bit of this smoked salt here.

02:50Because we always got to season as we go.

02:52And then something that pairs perfectly with salmon.

02:54A nice squeeze of lemon all across the top of this salmon roll.

02:57I'll finish it off with some bonito fish flakes.

02:59And I have to say, I'm so jealous of Yama right now.

03:01I know this might look like a lot of food, but keep in mind, Yama means mountain in Japanese.

03:04So we got to go big with the quantities.

03:06Yama, how was your first course?

03:07Yeah, so good.

03:08The sun's getting kind of hot, huh?

03:09You want to go inside?

03:10Okay, yep.

03:11Yama?

03:11Yep.

03:12Your second course is quite large.

03:14We've got sushi rolls.

03:15Oh, so nice.

03:17Can you eat this?

03:17Yeah, of course.

03:19This is like 70-something sushi rolls, Yama.

03:21Oh, yeah, that's it.

03:21You need more sake?

03:22Oh, yep.

03:23You almost finished the whole bottle already.

03:25It's only the second course.

03:27Yeah.

03:28Manny, you'd be on the floor by now if you drank this much sake.

03:32Yama, while you have your second course, what are your favorite foods?

03:35What do you like the most?

03:36I like sushi.

03:37And I know you like sake.

03:48Oh, karaage.

03:49Like chicken?

03:50So much like the kids' time, they all eat.

03:52In the U.S., you had more salmon than in Japan.

04:03I think it's because they have so many varieties, much more than we have here.

04:07Yama, one time, I went to all-you-can-eat sushi with my friends,

04:10but I think I ate 45 pieces of very small sushi like this.

04:14How much sushi can you eat?

04:15I ate 70.

04:17So, like, three or four of these in each piece.

04:20And he ate...

04:21So this is nothing. This is easy for you, Yama.

04:24Yeah, too easy. One more place.

04:27One more? I'll go make some.

04:29Yama, I'm gonna throw this for you.

04:31No! No, no, no, no, no, no, no, no, no, no, no, no, no, no.

04:37Our third course is called chanko nabe,

04:39which loosely translates to a Japanese sumo stew.

04:45Now to our chanko nabe, I'll add down some of that fresh-cut cabbage,

04:48a few more of these chopped-up carrots,

04:50and then, before we serve, a big handful of Tokyo negi, or Japanese green onion.

04:55With that, our sumo stew is ready to serve.

04:57Andrew, I heard there's something about why there's chicken in chanko nabe.

04:59Could you explain?

05:00Chicken stands on two legs, doesn't fall down.

05:03If they put B for pork, they're on four legs.

05:05If you fall down in sumo, all four limbs touch, you lose.

05:07Wow.

05:08So the superstition is chicken is what you eat before the competition.

05:11And because he has a match against Manny tomorrow, he's gotta be prepped.

05:14Oh, actually, he's gonna fight Manny right now.

05:16Bottle of sake, done?

05:18Done.

05:18Yep.

05:19Get that out of here.

05:19Are you ready for the next course?

05:20Yes, please.

05:21We made it the best we could, so you're gonna have to give us your rating, okay?

05:24Yep.

05:24Be right back.

05:25And Yama?

05:26Yep.

05:26The chanko nabe?

05:27Oh!

05:28Let's see.

05:29Oh, nice.

05:31So this is your favorite soup?

05:32Yeah.

05:33Is this about the size that you would normally have?

05:35Yeah, no, no, no, no.

05:37Oh, wow.

05:37This is the small version, okay?

05:39So normally they cook it in an enormous pot, but it's for all the sumo wrestlers to share.

05:46Ah, okay.

05:46So this is just for one sumo wrestler, but one regular sumo wrestler, he's bigger than a regular guy, so.

05:52Who cooks it?

05:53You have a private chef?

05:54Sumo wrestler.

05:55You cook the chanko nabe yourself?

05:57Oh, so you're a sumo wrestler and a chef.

05:59That's why it's called sumo stew.

06:03That's why it's called sumo stew.

06:05And you know, the thing is, when you're in the lower ranks, you have to do all the hard work in cooking.

06:09Once you get up to the higher ranks, like, he, he just sits there, they cook and serve him, and he gets the star treatment.

06:14Just like this.

06:15Do you have a secret ingredient for your chanko nabe?

06:17Yeah, I like the chanko pork pork chanko nabe.

06:23Ah, miso pork chanko nabe.

06:24Yeah, so good.

06:25That sounds good.

06:26I'm gonna have to try that next time.

06:28Enjoy.

06:29So, with the leftover broth that Yama has here, we're gonna add in the udon noodles first.

06:38Yeah?

06:39Pour them right in?

06:40Mm-hmm.

06:40All of them?

06:41Yep.

06:41You want them all?

06:41Yep.

06:42Oh my gosh.

06:43And now the egg?

06:43No, negi, negi.

06:45Oh, now the negi.

06:46Pile on top?

06:46Yeah, all, all.

06:47All of it.

06:48Boom, negi right in.

06:49See, I love learning from people that know so much more than I do.

06:52How do we know when they're done, in your expert opinion?

06:55Well, they're toasty.

06:57You know how to do the one-handed egg crack?

06:59Yeah.

06:59Like this?

06:59Mm-hmm.

07:00Can you do that?

07:00Okay.

07:05Ah, he's a pro.

07:06And this is how you polish off your sumo stew.

07:12So, it's two meals instead of one.

07:21The udon is a tiny little snack.

07:22Same for me.

07:27Wagyu time.

07:30Course number four, we'll be making Wagyu Tataki.

07:32And given they've sent me Wagyu all around the world at this point,

07:35I have to thank Tiffany and the whole Wagyu shop for always keeping me so well stuffed.

07:38We have about 10 pounds of Wagyu for Yama.

07:41Because as you all know by now, he eats a lot.

07:42We've got an A5 Japanese Hokkaido strip loin.

07:45We've got a few American Wagyu ribeyes.

07:47We've got a Japanese Takamori Wagyu tenderloin.

07:49We have a Miyazaki Gyu ribeye.

07:51And if Yama still isn't full by then, we got even more to be safe.

07:54In case Yama doesn't believe this is the real stuff,

07:56I've got certificates for everything.

07:58Yama, I know this is a little bit smaller than you're used to.

08:01And this is the third course, but number four is gonna be Wagyu.

08:04I just want to show you before we go cooking.

08:06You like Wagyu?

08:06Yeah, yeah.

08:07Where are they from?

08:08All Japan.

08:09Oh, nice.

08:10Hokkaido, Miyazaki.

08:11Oh, nice.

08:13All Japan.

08:13Yama, in case you didn't believe me,

08:15here's all the certificates from showing that they're from Japan.

08:18Oh, ho, ho, ho, ho.

08:20You've never seen this before.

08:28Never.

08:29You keep these, and I'll send you home with some extra Wagyu.

08:32Okay, thank you.

08:34He's amazed.

08:35Yeah?

08:36You know the nose print.

08:37Yeah, yeah, thank you.

08:40To begin with the Wagyu course, we're gonna sear off this beautiful filet mignon,

08:43which I will say Yama seems very excited about.

08:47We have to make sure to press it down to make sure we're getting all that surface area contact.

08:50We're looking for the perfect sear for Yama.

08:52Once it's ready, we'll give it a nice flip.

08:53Last but not least, I'll quickly roll it around on all its sides.

08:56Then we'll turn off the heat and pour over this soy marinade.

08:58Next up, we'll cook one of the most beautiful pieces of Wagyu on the market.

09:01Just listen to the sizzle.

09:04This cooks incredibly fast.

09:06We have our beautifully plated Wagyu.

09:08I know Yama is very excited for this, but just like the fish, we have to sear once again.

09:13I'll finish with the tiniest sprinkle of salt.

09:18We have three different Wagyu dishes.

09:19To finish the second one, a little sear,

09:23a very light drizzle of the sauce, and then a few red onions to finish.

09:26We always like a little bit of color.

09:28Yama, your fourth course.

09:30You have your Wagyu.

09:32Okay?

09:33One more coming.

09:33Hold on.

09:34This last one, Yama, we have to put right in front of you.

09:37You want to sear it yourself?

09:38Okay.

09:38Give it a nice big sear on each piece.

09:41There you go.

09:41I mean, Manny, I figure if Yama's a chef already, why not let him help out a little bit?

09:46Beautiful, Yama.

09:49Okay, Yama, we finished this one.

09:51It's got a yuzu ponzu and some more green onion, okay?

09:55Go ahead.

09:57So, Yama, I know you're retired now.

09:59What have you done since you finished Shumo?

10:01So, no, I don't know.

10:02I think it's fun to be able to go to the movies.

10:05I think it's fun to be able to go to the movies.

10:07I've done a lot of work.

10:08I've done a lot of work.

10:09Which movies?

10:09Zoolander 2.

10:11John Wick 2, I think was his most fun.

10:13Manny, he was John Wick.

10:14What happened in John Wick 2?

10:19But he almost beat Keanu up.

10:21They had a great fight.

10:21He's been in a football movie.

10:23In Doritos commercial.

10:24Oh, that's enough.

10:25On Ellen.

10:25Yeah, he's been in like 10 music videos.

10:27And he's everywhere.

10:29But he says he loves us the best because it's no hard work and lots of good food.

10:32Oh yeah, you get to eat.

10:34Finish the wagyu.

10:35Thank you, Yama.

10:40Don't you know, in Japanese culture,

10:42he's not supposed to pour his own sake.

10:44He's a very important person.

10:46You're supposed to be pouring the whole time, man.

10:48I'm going to be Yama's waiter for the entire day,

10:50so whatever he needs, I'll get it for him.

10:52Yama, I'm so sorry.

10:53Okay.

10:54You should have told me.

10:55He's easy going.

10:56I'm glad he didn't charge me like he charged Manny earlier.

11:00Yama, I know you're getting full, okay?

11:02Good.

11:03The final course, daifuku manju and ocha.

11:08How's my pronunciation?

11:11Enjoy the dessert.

11:19Good meal?

11:19Yeah.

11:20And you're full?

11:21Yeah.

11:21Good, okay.

11:22This is actually last month's issue of Sports Illustrated.

11:25Oh.

11:26They did a big feature article and interview with Yama.

11:28Ah, Yama.

11:29And Yama told me because your food,

11:32your cooking was really good,

11:33he's going to sign you a copy of your...

11:35There you go.

11:36We'll hang it up in our studio in the kitchen.

11:38Thank you so much.

11:39I'm going to let you finish your dessert in peace.

11:41Yep.

11:41Very nice to meet you.

11:43Thank you so much.

11:44Oh, that's cool.

11:52Yeah.

11:53That's good.

11:53And I like this very much too.

11:55Hey, don't touch my mochi.

11:57I'm going to let you go.

11:59I'm going to let you go.

12:00I'm going to let you go.

12:01I'm going to let you go.

12:02I'm going to let you go.

12:03I'm going to let you go.

12:04I'm going to let you go.

12:05I'm going to let you go.

The World_s Heaviest Sumo Wrestler | Mr beast |

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