00:00And you know that if you put two yellow leaves in the sauce soja for one or two days and you prepare your sushi rice, you can then make an anigis.
00:06Well, I didn't know, but you know what we're going to do now?
00:10Wait, look how my separate oil is cool.
00:13It's a fleur.
00:16I'm using all my little bottles of sauce soja.
00:22In fact, there's only four.
00:23The yellow leaves float, but there it's covered.
00:28It's going to go for two days.
00:29Well, in fact, we're on the end of the day because I didn't want to wait for more.
00:32After one night to confit, it's been all fonced.
00:34And we're going to put it in the rice.
00:36Always have the hands well.
00:37We're going to put it...
00:38Oh, the texture is strange.
00:40It's become a bit hard, I'd say.
00:42A bit hard, but a bit gélatineux at the same time.
00:46But usually I use a moule.
00:47I've used my doigts, frankly.
00:49I'm going to get out.
00:52There it's not going.
00:53Well, it's time to test it.
00:57In fact, it's a kind of cake.
00:59I'm feeling well, and I'm feeling well, the sauce soja.
