AISubs v3.5
Is the tongue of a gourmet entertainer real?
Wow!
Shrimp mayonnaise made by the world's best patissier!
This is not just shrimp mayonnaise.
Carbonara made by a Japanese iron man!
It's a little different from eating it with the image of carbonara.
Curry rice made by Chin Ken's son!
This is the best cooking competition I've ever had.
Watch out!
The one who will compete with the food made by the best chefs is...
AKB's cooking selection, slurping!
AKB specializes in making delicious food better than professional chefs!
Can gourmet entertainers really look down on the best dishes?
This program is brought to you by the following sponsors.
Who will win?
Best chefs vs. AKB's cooking selection.
Which home-cooked dish was made by a professional chef?
The answer is in the blank.
I won't give you an answer.
Tonight, in addition to the regular members...
These three gourmets will look down on the dishes made by the best chefs.
The first one is self-proclaimed gourmet.
Today's gourmet is Yusuke Santamaria!
Are you a gourmet, Yusuke?
Yes, I am. I go out to eat in private.
I know a lot of good restaurants.
I've never eaten anything good before.
To be honest, I eat everything from junk food to high-grade food.
You eat high-grade food?
I especially like bread.
You like bread because you've eaten a lot of things?
I like bread. Especially melon bread.
You can eat it anywhere and anytime.
Can you eat melon bread?
Are there so many kinds of bread?
If you have it, bring it to me.
No, we don't have it.
We don't have it.
She eats six times a day.
Most of it is first-class chef's food.
She eats six times a day.
How do you eat six times a day?
I think I wake up for a long time.
I think it's because of that.
I sleep for three or four hours on average.
I heard you eat grilled meat in the middle of the night.
It's not in the middle of the night, it's when we eat six times a day.
Six times a day?
Even at two o'clock.
We eat at two or three o'clock.
Then your hair will gradually turn red.
No, it's not like that.
It's yellow.
This is the first first-class chef you will see.
The first chef came from the Japanese world.
He is YUSHIHARA YUJIRO.
He is EBIZO ICHIKAWA.
He is not only a new star, but also a paranoia carrier.
He is a super high-class Japanese food chef in OSAKA.
He is KANDAGAWA's general chef.
He is KANDAGAWA TOSHIRO, the president of the Japanese cuisine society.
This time, KANDAGAWA will make home-cooked food.
I love it!
- Carbonara. - Carbonara!
It's okay.
I'm KANDAGAWA, a dragon, no matter what kind of gang I'm in.
I'm Tsubure Manne, an evolved aloe vera.
- You didn't say it! - An evolved aloe vera.
Aloe vera.
What will the other AKB members choose for home- cooked food?
AKB cooking club president, Tomomi Nakatsuka.
Akimoto Yasushi fell in love with her cooking.
Nakatsuka is so talented that she was appointed as president of AKB cooking club.
Her best dish is carbonara.
I make carbonara for Akimoto sensei and he says it's delicious.
I'm confident about it.
I've been cooking since I was 57 years old.
AKB members' mothers are older than I was born.
If you try my cooking, you'll know what I'm talking about.
It's time for me to retire. I'll cook for you.
I'm going to make carbonara that everyone will like.
Iron man Toshiro Kandagawa versus AKB member Nakatsuka.
Who will make carbonara?
It's Kandagawa's carbonara.
You've never made it before, have you?
No, I haven't.
But I'm confident in my skills.
I can do anything.
When I go to Osaka, I always eat carbonara.
I eat it at least once a week.
Really?
I like many things.
But I like carbonara.
I can eat anything.
Let's move on.
Nakatsuka versus Nakatsuka.
I'm sure you'll like it.
I'm confident in my skills.
Have you ever eaten Nakatsuka's food?
No, but Nakatsuka is very famous.
She is good at making carbonara.
This is a win for me.
Because you have never made it, right?
No, but I have an arm.
Let's start cooking.
"Gachigase Restaurant" cooking start!
First, Kandagawa will show us how to boil pasta.
Normally, when you boil pasta, you put enough salt in hot water to make seawater salty.
But Kandagawa...
First of all, Japanese cuisine has kelp in it.
It's not a kelp that makes you happy.
It's a kelp.
By boiling it in hot water with kelp and broth, you can get the flavor and umami of noodles.
I think I know what you mean by eating it.
When you say "pasta" in Veretania, you say "hashi" and "tsuru" and "kame" with your jaw and "tsuru" and "kame" with your tongue.
Meanwhile, Nakatsuka, AKB chef, is also working hard.
I'm going to put this in.
What is it?
Onion skin.
What?!
For what?
Onion skin has a diet-effective ingredient called quercetin.
On the skin?
Yes.
This brown onion skin, which many people usually throw away without hesitation,
contains a component called quercetin, which is said to increase metabolism and stimulate fat burning in this area.
I didn't know that.
I'm going to do it!
Can I use any kind of pasta?
Yes, you can.
As soon as they see the preparation, they shut out how it is being cooked!
You can judge which one is Kandagawa's dish just by the appearance and taste of the finished product!
Until it's done, it's carbonara bean knowledge!
Hey, do you know what carbonara is?
If you know it, it will be more delicious! Carbonara's first story!
Carbonara, the king of pasta, which was selected as number one pasta ranking that Japanese people like!
Carbonara was served in restaurants in Italy and Rome about 100 years ago!
Carbonara is said to be the first restaurant that served carbonara.
Carbonara was brought to Japan right after World War II.
Antonio Cancemi, who was the chief of Italy with the highest rank of Italian navy,
opened Antonio in Kobe, a restaurant that offers authentic Italian food for the first time in Japan!
Yoshie Fujiwara, who was a world-class opera singer at the time, praised the taste of Carbonara!
Thanks to this, carbonara spread to Japan and became a hot topic of conversation and entertainment world!
In fact, this Antonio's carbonara can still be enjoyed in Aoyama, Tokyo, where it tastes the same as back then!
Here's the question!
In the first place, this name "carbonara" is said to be an Italian word for "carbone," but what does it mean?
Ms. Kanomika, do you know?
Me?
The hint is hidden in the finished product's appearance!
Yes.
I know.
Right?
It's "carbone," right?
Huh?
If it's not "carbone," is it "carbone"?
The correct answer is...
"carbone"!
I wonder if it's possible for a carbonara chef who has lived in the mountains for a long time to make something easy and filling?
Oh, that's right!
Mix all the noodles and meat and eggs for preservation!
That's right!
It's like gathering all the preservatives and making pasta!
Alright, it's done!
Hm? What's this black thing?
Oh, it's the charcoal!
Well, I don't care! I don't care!
Since she didn't care about the charcoal that was sprinkled on the finished pasta,
the name "carbonara" was given to the charcoal pasta "carbone pasta" because it's raw!
When it's served in restaurants, it's said that black pepper is used to recreate the charcoal!
Now that you mention it, I want to eat carbonara!
That's a brilliant answer!
That's amazing!
Oh, you opened the fridge!
The fridge is my family's safe!
Wow!
Please remember this!
Wow!
Smells good!
Smells good, doesn't it?
Right?
This is the problem.
If you put this in, it won't work.
Normally you don't put it in, do you?
Huh?
Looks so good!
This is...
I'm going to puke.
Iron Man Kandagawa Tojiro and AKB Nakatsuka.
What kind of carbonara did they make?
One is carbonara made by Kandagawa sensei.
The other one is carbonara made by AKB Nakatsuka.
Which one is Kandagawa sensei's carbonara?
Let's find out!
Yes!
A plate, open!
Huh?
This is definitely...
Huh?!
This is definitely...
An orthodox colored sauce and...
A beautiful contrast of toppings and crab...
A carbonara!
Next, B plate, open!
A rich colored sauce and...
The main ingredient...
The finger is novel...
B carbonara!
Which one is the carbonara made by a first-class chef?
Please enjoy your A carbonara!
Thank you for the meal!
Wow, Yusuke-san is nodding.
It has a deep taste.
This crab has a very good accent.
I think it's very delicious.
It has a little Chinese taste.
It's a little different from eating it with the image of carbonara.
Now, next is B carbonara!
Mushroom.
Sweet, sweet, sweet!
I think it has a lot of complicated flavors.
It's like carbonara with two twists.
Two twists?
It's not one twist.
It's already one twist.
It hasn't gone back, has it?
It hasn't gone back.
The back of the crab is not the front of the crab.
Now, I would like you all to answer.
Please put out your cards at once.
Here you go!
Here we go!
It's split up.
Thank goodness!
Yusuke-san, A!
Crab and shrimp are split up, right?
Yes.
I think there is an age difference.
Kandagawa-sensei's generation uses crab.
Is that true?
This is the first generation.
This is the first generation to use crab?
Crab has its tail still attached.
I wonder if Kandagawa-sensei would say that.
On the other hand, Kano sisters, who always eat at Kandagawa-sensei's restaurant once a week, say B!
I was talking about shrimp's tail earlier.
Kandagawa-sensei's shrimp is always fresh.
So, shrimp's tail is always attached.
Is it attached?
I see.
Kandagawa-sensei's shrimp is always art-like in taste.
Not only that, but it is also good for beauty.
I see.
I think soy milk is the one that makes shrimp's tail look more plump.
I see.
I wanted both of them.
But, A tastes too much like cheese.
I wonder if Kandagawa-sensei, who is a professional in crab, relies on cheese this much.
Compared to that, B tastes like clay.
But, the seasoning is very detailed.
It is calculated in a few points.
I see.
So, I think B is Karl Oberner for sure.
Did you remember it well?
That is Karl Oberner.
Did Kandagawa-sensei, who is a professional in crab, make...
A carbonara?
Or B carbonara?
The correct answer is...
After-meal drink.
For a true gourmet who missed out on Kandagawa- sensei's carbonara...
A luxurious sencha of 21,000 yen.
For a celebrity who missed out on it...
A super-sour tea will be delivered.
If it is sour, it is incorrect.
If it is a delicious tea, it is correct.
Which one is the best?
Please!
And the correct answer is...
B!
No way!
You said that if the shrimp's tail is fresh, you'll leave it.
Yes, we'll leave it.
The color is beautiful, right?
Even in tempura, you can eat the shrimp's tail.
Is it okay?
You two said it, right?
Yes.
What was this very thick thing?
Long potato.
Long potato!
And maybe soy milk.
Is it correct?
Yes, it is.
And we put white miso in it.
In One Minute, You'll Win!
"Iron Man's Hamburger, Toshiro's Carbonara"!
Other than the basic bacon,
you can also use eringi, maitake mushroom, onion and shrimp.
Fry them until they're softened in olive oil.
And make the sauce.
Here, you can see an iron man's unique skill.
Normally, when you talk about carbonara sauce, you think of yolk and cheese.
But in "Iron Man", you put white miso and long potato.
By doing this, you can add richness and richness to the sauce.
And by adding soy milk, you can make it taste refreshing.
"Persian Sauce" is ready!
If you add the ingredients we stir-fried earlier and the noodles boiled in kombu broth,
and colored "ingredients",
"Persian Iron Man", Toshiro Kandagawa's carbonara is ready!
Please give it a try!
What's special about this carbonara?
At first, I think Yusuke-san told me that it has a deep taste.
This carbonara is made with Matsutake mushroom, which you can buy at a regular grocery store.
The bitterness of Matsutake mushroom was also very good.
It was very delicious.
You can find the carbonara recipe of "Persian Iron Man" on the show's homepage!
Now, let's move on to our first chef.
Our next chef is...
"From "The World of Sweets"
When she was 30 years old,
she won "The World of Sweets" and "Coupe de Monde" awards.
She is a world-renowned patissier.
Her name is Tsujiguchi Hironoba.
Today, Tsujiguchi will cook...
There's no Ebi Mayo, right?
Well, but...
My delicate Ebi Mayo taste and...
A.K.B's Ebi Mayo difference...
I think you all know, right?
A.K.B's cooking selection is...
A.K.B's super cooking girl...
Ujiie Ruina!
You can do it!
This year, Ujiie...
At an event where she cooks her own food for her fans...
She confidently made her own Ebi Mayo!
And that taste got a lot of attention...
At an A.K.B. cafe in Akihabara...
The Ebi Mayo that Ujiie made...
You can do it now!
Ebi Mayo...
Equals Fujii Elena, I think...
I'll do my best for my fans, too!
There are a lot of people who eat delicious food...
I hope you'll know it's me!
The world's best patissier...
Tsujiguchi Hironobu versus...
A.K.B's Ujiie!
Which Ebi Mayo has a first-class chef made?
Tsujiguchi-san's sweets are delicious...
I think everyone in Japan knows that...
But you've never made Ebi Mayo, right?
No, I haven't.
You've made it before?
I'm really good at it.
It's going to be a very delicate Ebi Mayo...
I hope I can make this patissier's Ebi Mayo for you!
Wow, you're strong-willed!
Amazing!
Ujiie...
You didn't have any image of cooking at all...
That's right...
Actually, Sae-chan...
Once ate the roast beef I made...
Just now...
She asked me "Can you cook?"
Have you ever eaten it?
Do you remember it?
Yes, I do!
You remember it!
Sae-chan!
I remember it! I remember it!
She's a pro!
I think I'll lose 100% in sweets,
but I'm good at making shrimp mayo.
How much is shrimp mayo sold in Chihabara?
Soup and rice set is 900 yen.
That's a good price!
Isn't it affordable?
It's Chihabara!
It's affordable!
Now, I'd like you to start cooking!
"Gachigase Restaurant" cooking, start!
Immediately, Tsujiguchi shows the world's best technique with shrimp preparation!
Usually, shrimp preparation is just rinsing with running water.
However, Tsujiguchi washes with potato starch and salt water.
By doing this, not only does dirt fall off easily, but also the smell of fish disappears.
On the other hand, Fujie also shows a trick with preparation.
This is carbonated water.
Do you wash with carbonated water?
Yes!
This is a super easy technique where carbonated bubbles remove shrimp oil and dirt, and the smell of fish disappears.
This is a technique that French restaurant chefs often do.
With carbonated water?
Yes.
I didn't know!
Can you see this?
It's black.
Oh, it's true!
It's true!
It's proof that it's removed.
It's amazing!
Where did you get this information?
I can't tell you that.
Why can't you tell me?
Where did you get this information?
Until you can cook, click here!
Hey, do you really know about shrimp mayonnaise?
If you know it, it will be more delicious!
"Shrimp Mayonnaise First Story"!
Sweet and sour mayonnaise and crispy outside and tender inside, this is a popular menu in China!
"Shrimp Mayonnaise First Story"!
There is a story behind its creation, but about 20 years ago, around 1990,
in Los Angeles, USA, one chef said, "What is this?
Frying shrimp in oil and mixing it with mayonnaise sauce is really American-Chinese!"
He saw a shrimp dish he had never seen before.
When he ate it right away, he said, "Hmm, shrimp is fishy and only tastes like mayonnaise!"
Yes, this dish wasn't delicious!
However...
No, wait a minute! If you properly prepare the shrimp and improve the sauce, this combination may not be bad!
This chef went back to his restaurant and tried various delicious combinations of shrimp and mayonnaise,
and it is said that what came out of it is the current shrimp mayonnaise!
Here is the question!
This chef is said to be the father of shrimp mayonnaise!
In fact, he is a very famous Chinese chef in Japan, but do you know who he is, Mr. Kano Kyoko?!
Chinese...
- It's him. - But his silhouette is...
Correct!
Oh, it's almost time.
Look at his silhouette.
I made the shrimp mayonnaise.
Is that so?
Yes! Mr. Tomitoku Shu is the father of shrimp mayonnaise.
When we asked him what kind of ingenuity he had...
First of all, I put a coating on it to make it crispy.
Then, I mixed it with sauce, mayonnaise, and gin.
Then, I put the shrimp mayonnaise on the coating.
Mr. Shu's new dish, shrimp mayonnaise, won an award in a Beijing cooking contest!
In addition, it was released many times without fail on TV programs.
It was in a blink of an eye!
Shrimp mayonnaise is a Chinese dish all over Japan.
In addition, it has spread to homes.
The shrimp mayonnaise we are eating now...
We didn't know it had a history of about 20 years!
Now that you mention it, I want to eat shrimp mayonnaise!
Mr. Yusuke says that shrimp mayonnaise has many memories.
- Yes, it does. - No, it doesn't!
Shrimp mayonnaise has become a turning point in my life.
- Really?! - Yes, I know about it.
Don't make me run!
Ms. Kyoko says she has never eaten authentic shrimp mayonnaise.
- Really?! - No, I haven't.
- You go to China, don't you? - But we don't go to China.
- It's not on the menu of shrimp mayonnaise. - It's not on the menu of shrimp mayonnaise.
- So, it's your first time today! - Yes.
But you know it well, Mr. Yusuke!
You two don't usually eat sweets, do you?
- No, we don't. - Oh, you do!
I see!
- I see! - Yes!
- It looks delicious! - Shall we take a look? - It smells pretty good!
- Wow! What a nice smell! - Wow! It looks delicious!
- Ah! This is the sauce! - Yes, how is it? Let me taste it a little.
- Eh? Is it okay? - Yes, it's fine, it's fine, it's fine.
- Can I taste it? - Yes, you can!
It's delicious!
- Huh? - It's totally different again.
- Yeah, you're good. - Really?
- Is this the sauce? - Yes!
- Wow! - It looks delicious!
- Can I taste it? - Yes, you can!
It's delicious!
- You just want to do it, don't you? - No, it's not like that!
- It's really delicious! - It's really delicious!
- You're amazing! - Really?
- You know, I didn't notice it. - What?
World's No. 1 Pâtissier Hironobu Tsujiguchi and A.K.B. Fujie have created shrimp mayo!
There are two types of shrimp mayo here.
One is world's no. 1 pâtissier Hironobu Tsujiguchi's shrimp mayo.
The other one is A.K.B. Fujie's shrimp mayo.
Which one is Hironobu Tsujiguchi's shrimp mayo?
Let's find out!
Table A, open!
It looks delicious!
The sauce is pink.
It's shrimp mayo topped with cashew nuts.
Now, table B, open!
Wow!
Really?
I don't know, senpai!
This sauce is yellow.
Almond and pink pepper are topped.
Which is table B's shrimp and mayonnaise?
Which is the shrimp and mayonnaise made by a first-class chef?
Please eat from table A.
Let's eat!
Delicious!
What is this?
This is not an ordinary shrimp and mayonnaise.
Delicious!
This is not an ordinary shrimp and mayonnaise.
I think this is the first time for these two sisters to eat shrimp and mayonnaise.
It's delicious.
If this is not made by a professional, I think it will be very delicious.
Next is table B's shrimp and mayonnaise.
Wow!
It's completely different!
Wow!
It's completely different!
It's a batter.
The batter is quite thick.
The shrimp is very firm and chewy.
It's like eating a chicken nugget.
What?
Did it become a chicken nugget?
Yusuke-san, you got it right away.
Did you get it 100%?
100%
It's completely different.
We also ate table B and realized it.
Now, we would like you to answer.
Please show us your cards.
Here you go!
There are a lot of B's.
However, the two of you from Kano are A's.
We don't know the reality of shrimp and mayonnaise.
I think A is closer to what we usually eat.
How about you, Mika-san?
I felt that the sauce was a little deep.
The sauce is deep.
Yes.
Hitori-san, A.
If you ask me which one is closer to shrimp and mayonnaise, I think B is closer.
However, when it comes to the sauce, I think A is more sensitive.
It's not only the taste of the sauce, but also the texture of the shrimp.
I think B is closer to mayonnaise.
In the first place, it's a chicken nugget.
So...
Can you eat it?
Yes.
One minute.
Yusuke has confirmed it.
Because this is more like a sweet than a shrimp mayun.
The "b" is...
From the back, it's like a baking powder...
No, you didn't use it.
How can I say it? The sweetness?
The sweetness of the sweets has been pushed back.
The "b" for Mayu, too.
Yes, the "a" has a pretty sweet smell and sweet taste.
I think it's a taste that AKB would make.
What do you mean by "a taste that AKB would make"?
It's kind of like AKB.
Is there a taste like AKB?
But... I see. AKB... Oh, Sashiko chose "a"
Because it's not AKB.
I see.
It's different!
Now, Tsujiguchi and Hironobu made the world's best pâté...
Is it "a" shrimp mayun?
Is it "b" shrimp mayun?
If it's sour, it's incorrect.
If it's delicious tea, it's correct.
It's okay.
I'm scared of this!
Let's do it. One, two...
Thank you for the food!
Which one is the best?
And so, the correct answer is...
b
It's okay.
I'm scared of this!
You two don't change at all even if you drink something bad.
Isn't it sour?
It's not as sour as what my sister is eating or drinking.
What do you usually eat?
I'm embarrassed of my reaction during the shooting.
I knew it right away.
Yusuke said it, but is baking powder really in it?
It's in it.
That's amazing. You're not just saying it randomly.
Just a little bit.
I know it!
You can still applaud now.
Did you really know it?
The answer is in the yabu.
You took it in!
I'm sorry.
In one minute, your first-class chef, Chijiguchi Hironobu's shrimp mayo recipe.
Wash and season the shrimp with salt and pepper.
Add a thin layer of potato starch.
Making the batter is the world's best pâtissier technique.
Use baking powder used for making sweets.
About a handful of earpicks.
Mix this with flour.
This will give you a fluffy finish.
Wrap the shrimp in this batter and put it in oil at 160 degrees.
When it's a fox color, lift it up once.
Turn up the oil temperature to 180 degrees.
And put it back in the oil.
This second fry will give you a crispy texture in the soft surface of the mayonnaise.
And finally, the sauce.
To lighten up the mayonnaise, she adds mango jam.
Mix this sauce with the fried shrimp.
Top with almonds and pink pepper.
The world's best patissiere original, low-calorie shrimp mayo is done!
Please try it!
Did you make this?
Yes, I did!
That's amazing.
People like her can make people confused.
Fujie's technique is also excellent.
Fujie's recipe for shrimp mayo can be found on the show's homepage.
Now, let's meet the first-class chef.
The next first-class chef is...
From the Chinese world...
Chinese ironman, Chin Kenichi has a father.
In Akasaka, Tokyo...
The third-generation chef with 4,500 stores.
The man who draws the blood of an ironman...
Chin Kentaro!
I think Kentaro has improved a lot.
He has a lot of imagination.
He has a lot of ideas and makes a lot of interesting dishes.
The home-cooked dish made by Chin Kentaro is...
What is it?
I want to eat it!
Is it curry?
Curry is not a problem.
Curry and our home-cooked dishes are a combination of high-calorie foods.
So, we have a lot of ideas.
So, please leave it to us!
The next first-class chef is...
The magician with AKB's fingertips...
Ito Moeno!
As she checks out all cooking shows, she's a cooking fanatic.
Is that right? You like cooking a lot!
She read "Shodo".
Her specialty is erasable rubber.
She uses her super-skillful fingertips and is good at delicate dishes that are particular about the details.
Curry rice is one of those dishes that she's particularly particular about making.
We don't use commercially available curry roux.
I make my own curry powder and make it myself.
When it comes to curry and erasable rubber...
I don't think love for curry is inferior.
Since we're professionals in cooking, we might be able to tell just by smelling it.
Kentaro-san? Is it not Kenichi-san?
If it's Kenichi-san, I think it will be tough.
But if it's Kentaro-san, I think we can win.
Cooking is not about the title, but about the taste.
Kentaro Jin vs. Nito A.K.B.
Which one of them will cook curry rice?
Thank you for coming.
You make curry, don't you?
Yes, I do.
I like curry myself.
If it's a curry recipe, I have a lot of it.
I'll answer you, Nito.
Yes.
It's a salad bread for cooking.
No, but I think I have a stronger love for curry.
In the entertainment world, a chef doesn't work if it's something like Nanahikari.
If it's not a proper taste, customers will taste it.
It's not just Nanahikari.
It's a salad bread with skills.
I think love is better than skills.
Let's start cooking.
"GACHIGASA RESTAURANT", start cooking!
The first thing they got was paprika, which is rare for curry ingredients.
However, the iron man's son will show off his professional skills!
No way!
In fact, this white part of paprika has bitterness, so it is more delicious if you remove it and cook it.
By the way, it seems that it is more delicious if you remove the white part of the bell pepper as well.
I feel love when I meet her who cuts it for me.
Have you met her before?
Yes, I have.
Oh, you have heard of me.
That's all we can show you.
All you have to do is look and taste the finished product and you can see the professional cooking.
It wasn't that hard so far.
Yeah, we just did the preparation.
Curry beans knowledge until you can cook.
Hey, do you really know about curry rice?
If you know, it will be more delicious. Curry rice, the first story.
Everyone loves it, from adults to children.
Curry rice!
In Japan, about 4.6 billion meals are consumed every year.
This is calculated to be eaten more than three times a month.
I don't know.
As you know, such curry originated in India.
However, in India, there is no such thing as curry in Japan.
It is said that there was a habit of mixing curry spices such as turmeric and cumin with rice more than 1,200 years ago.
However, there is no such thing as curry in Japan.
Then, why was curry born?
The answer is from the 16th and 17th centuries.
Later, Hastings, an Englishman who was the first Indian ruler, was moved by the deliciousness of curry spices and brought them back to England.
But!
The soup made with these spices is very delicious, but it is troublesome to mix them one by one.
Yes, at that time, curry could only be made if several types of spices were lightened and mixed together.
The British food manufacturer Cross and Blackwell, who knew that many people had the same problems, invented curry powder with a constant amount of spices already mixed, that is, the world's first curry powder invention.
Then, all over Britain in no time, and furthermore, it spread all over the world.
And then, curry came to Japan.
From the end of the Edo period to the Meiji period, many foreigners visited Yokohama during the open season, and it is said that curry was also transmitted at the same time.
Then, about 150 years later, there are many curry shops in the city now.
One of them is the number of shops in Japan, which is proud of the number of shops in Japan, which deploys 1,203 shops all over the country.
In fact, did you know that the first curry shop was originally not a curry shop?
Then, here is the question!
What was the first curry chain shop in Japan originally?
1. Udon shop
2. Familles shop
3. Cafe shop
Yusuke-san and Maria-san, do you know?
Of course we know!
The answer is 3. Cafe shop!
Really?
The answer is...
Cafe shop!
Curry rice, which was sold in a cafe called "Batsuka" in Nagoya, was very popular with customers,
and the owner, Tokuji Munetsugu, opened the first curry shop in 1978 as a curry specialty store.
By the way, the origin of the name is "If it's curry, this is the first one!"
The first one...
Speaking of which, I want to eat curry rice!
Thank you!
It's complete!
Kentaro-san, it's complete!
Is it like this?
Even at home, you can easily make delicious curry.
But when you eat it, the taste is amazing.
There is depth.
It's complete!
Nito is also complete!
Both are completely different from curry rice.
It's completely different from my curry.
Iron Man's son Kentaro Chin and AKB's Nito.
What kind of curry rice did they make?
One of them is curry rice made by Kentaro Chin.
The other one is curry rice made by Nito.
Will you be able to see through Kentaro Chin's curry?
Let's start with A.
It looks simple.
Ingredients include shiitake mushrooms, eggplant and chicken.
It's A curry rice.
Let's look at B.
It looks delicious.
Among the simple rules, curry rice with burnt rice stands out.
Which is the curry rice cooked by a first-class chef?
Please eat from plate A.
This is delicious.
What is this?
This is high quality.
This is a new curry.
This is delicious and easy to eat.
This is an elegant taste.
I want to eat again even if it's spicy.
This is plate B.
This has burnt rice in it.
This is spicy.
This is delicious.
This is not only spicy, but also has a strong curry taste.
This is my favorite curry rice I've ever eaten in a cooking competition.
This has a strong curry taste.
Which is the curry rice cooked by a first-class chef?
Is it plate A?
Or is it plate B?
Everyone, please answer.
Please answer.
This is curry rice cooked by a first-class chef.
There is only one person in this group, Yoshimura- san!
Yoshimura-san, do you want to break up with your wife?
Oh, really? I've never eaten curry before.
I feel like the taste changes every time I eat it.
Depending on the combination of curry and vegetables?
Depending on the combination of curry and vegetables, it's different.
Group B has become overwhelmingly popular.
The reason is...
If Moeno-chan was cooking this...
I would divorce my wife and get married.
That much?
It's a big deal.
Group A is also delicious...
But I think even my mother can make it if she works hard.
Group B...
It's been 35 years since I became a mother's child.
You became a mother's child?
You haven't done it before, have you?
You should have done it when you were born.
I've never been a step closer to that taste.
I'm going to get a divorce with my mother!
I don't know.
I don't know how amazing it is.
I don't know how amazing it is to be a mother.
Curry and rice made by iron man's son, Jin Kentaro...
Is it A?
Or is it B?
Everyone, let's eat.
One, two...
Kentaro, thank you for the meal!
Which one is the best?
And the correct answer is...
B!
Well done!
Kentaro's curry was B!
Yes, it was correct!
Now, in one minute, you will also taste a professional's curry!
Chin Kentaro's Curry Rice Recipe!
The ingredients are red paprika, yellow paprika, onions, carrots, and okra and eringi.
Cut these into large pieces...
and quickly fry them in low-temperature oil.
Then, use the rice you use to make a professional's rice.
Spread the cooked rice in a frying pan...
and burn the surface of the rice.
In addition, the ingredients are super novel!
In a frying pan, add commercially available curry powder, oyster sauce, and doubanjiang.
Adjust the spiciness with this amount of doubanjiang.
Is doubanjiang sold in supermarkets okay?
Yes, it's okay. It's not delicious at all.
Stir-fry curry powder and doubanjiang while stirring.
Then, add the Chinese soup made from chicken broth.
Then, add the vegetables you fried earlier.
Normally, curry is cooked for a long time from now on.
However, a professional's son is different.
Add water-soluble potato starch.
This will thicken the roux...
and the roux will be ready in no time.
If you put the roux you made like this...
on the fried rice...
it only takes 15 minutes to make from roux.
Chin Kentaro's curry rice is complete!
Please try it!
Isn't it amazing, Chin family?
I'm really sorry!
The curry I made was really delicious.
Really?
I want you to make it a little retro and commercialize it.
You can find the curry rice recipe for those two dishes on the show's homepage.