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"Hello! Project's Work Challenge 2" has begun!
The narration will be done by me, Miyazaki Yuka.
This time, "Kobushi Factory" will challenge sushi craftsmen.
The members are also struggling with the historical world of Edo Maezushi.
Will "Kobushi Factory" be able to grasp Edo Maezushi?
Then, let's start!
All 6 members of "Hello! Project" and trainees challenge various jobs.
A show that awakens new talents that you didn't even realize.
That is...
"Hello! Project's Work Challenge 2"!
Today is "Work Challenge 2".
Ebisu did it!
Look at this jersey and hat.
I'm really sorry.
What are we doing today?
You're a coach!
Let's go to a coach!
Coach! Coach! Coach!
It's a college, but...
Is it here?
It's like a college.
Do you want to go eat?
It's a company-profit partnership.
What is a food staff college?
Real estate.
Real estate!
It's not.
For now, let's go.
Let's go!
What are you doing in a food workshop?
Mishra, Mishra, Mishra, Mishra!
A stylish city, Tokyo Ebisu.
The "kobushi factory" which appeared in a jersey style has gone to...
It's "kobushi factory"!
Thank you for coming today!
Thank you for having me!
I'm Takada, a teacher of the food workshop.
Thank you for having me!
What is the job we are going to challenge today?
Today, you are going to be sushi craftsmen.
Sushi craftsmen!
Thank you for having me!
So, the job "kobushi factory" is going to challenge is...
Sushi craftsmen!
This time, we came to "inshokujin university".
This is a school which teaches technical skills which are commonly used in the field for people who work in the food industry.
In "sushi maister", you can learn practical skills as sushi craftsmen,
from shopping at the market to standing in a shop.
In "job challenge 2", you can choose one teacher who you think is best suited for this job.
A wonderful reward is also prepared for the chosen person, so please do your best!
What did the members think when they heard about "sushi craftsmen"?
In my family, when it comes to eating out, it's sushi.
Everyone grew up in a family that loves sushi,
so I'm looking forward to touching fish today.
I'm also looking forward to seeing what it's like to be on the side of making my favorite sushi.
I'm really excited!
I've never handled fish before, so I'm a little worried about whether it will be okay.
But I'm pretty good at cooking at home, so I hope I can do my best!
I'm not good at cooking fish, so I'd like to boil fish for everyone and make delicious rice!
I'm the type of person whose parents don't eat fish very much, so I've only eaten tuna and other natural foods.
But recently I've started to like horse mackerel, so I'd like to learn how to cook sushi and handle fish.
I'm looking forward to it! I'll do my best!
I don't usually cook, but recently I've started to watch cooking videos.
I think there are things I'm not used to, but I love fish and sushi, so I'd like to do my best with that love power!
Some people don't like fish, so I'm a little worried, but...
This is the sushi craftsmen's daily schedule.
They say they change their shifts early and late, but they have a long day from morning to night!
And this is the work that KUBUSHI FACTORY will challenge!
I hope you can overcome your hatred of fish!
First Challenge "KOKORO GAMAE"
The first challenge is "KOKORO GAMAE"!
Thank you for your hard work!
Today, we will challenge "EDO MAE SUSHI" for you.
Before that, cooking originates from culture.
I would like to proceed with cooking after understanding the culture a little.
As I said earlier, "EDO MAE SUSHI" today.
"EDO MAE SUSHI" is a simple sushi like "KAITEN SUSHI" that you think of.
It's like this.
I think it's a style of eating it with soy sauce.
"EDO MAE SUSHI" is basically a state where you can eat it as it is after cooking it all.
The interesting story has begun!
Let's ask him what "EDO MAE SUSHI" is!
"EDO" stands for "TOKYO".
If you say it out loud, it will be like that.
"EDO" stands for "HITOTEMA".
"HITOTEMA" stands for "processing".
"HITOTEMA" is what you will challenge today, such as how to mature fish to make it delicious.
"HITOTEMA" is what you will challenge today, such as how to marinate fish, how to boil fish, how to simmer fish, and how to marinate fish.
- And, marinated kelp. - Marinated kelp. It looks delicious.
These five are called "ancient techniques of Edomaezu."
As you evolve, you will learn about "scombu" marination, "ensui" marination, "sudo" marination, and many other techniques.
But, these five are called "ancient techniques of Edomaezu."
- Today, you will learn about them. - Yes.
When you say "sushi," you usually think of "kotobuki ni tsukasa" as "sushi," but we use the word "sakana hen ni umai."
Sakana hen ni umai.
"Kotobuki ni tsukasa" used to mean "happy day," "sunny day."
"Iwai no seki de shikai sha" for sushi.
"tsukasa" stands in the middle of the counter and everyone grabs it.
Since it's like "shikai sha," "tsukasa" is written on "kotobuki" and "sushi" is said to be the original shape of sushi.
However, we use "sushi" because in addition to this kind of work, we also cook like this, so we call it "sushi" in the sense of making the fish delicious.
Therefore, "edomae sushi" is what we use at this time.
There are a lot of sushi restaurants, but is there a point where you can tell which restaurant is delicious?
Is there a point where you can tell?
First of all, I go to "Genkan Tazazumai."
I've been in this industry for about 28 years, and I've been to about 500 restaurants.
Wow, that's amazing!
From cheap restaurants to expensive ones.
I like sushi and I go around a lot, so I don't go to "profiling" at "Genkan Tazazumai,"
but the moment you enter, you can tell whether it's right or wrong.
And when you think it's wrong, for example, "eiseimen" has dirty toilets, "edomae" is a little dirty,
the way you hold it is messy, or "manaita" is dirty.
It's actually a vivid thing, but when such vivid points accumulate, only sushi becomes delicious.
The moment you see "Genkan," you basically make a reservation, so you can't refuse it.
So you definitely can't go in.
The moment you see "Genkan," you're like "Wow!"
When you look at the photo homepage, you think it's a fashionable "Genkan" restaurant, and you look forward to it.
The photos are also taken beautifully, but when you actually go, it's really dirty and full of garbage.
That kind of place is 99% delicious.
So when you can enter for free, you can see "Genkan" a little and see if "noren" is stuck or if there is garbage around.
It's just Mr. Takada's opinion, but I'd like to refer to it when choosing a sushi restaurant in the future.
Next, important tools - about knives!
We're going to get into practical skills now, but before we do that, do you have someone who can cook at home?
Someone who can use a knife?
Well, it's home cooking, but it's good that you're used to using a simple knife like cutting green onions or something like that.
But basically, the knives you use are called "cultural knives".
Knives like this.
I'm sorry, I don't have a good heart.
It's a knife like this, but we're going to use...
We're going to use...
"yanagiba"...
"bocho"...
"yeba bocho"...
and "gyu". We're going to cook using these three types of knives.
"yanagiba bocho" is this one.
It's shaped like this.
You can cut sashimi and make it yourself.
You can just leave it like this.
But if you push it or pull it, it'll cut a lot.
So when you use it...
I'm sorry.
When you use it and you think "ah!", you should be careful of this.
But if it's a little dangerous, do it slowly and don't panic.
It cuts well and it sticks quickly, but when it cuts, it's pretty heavy.
I really want you to be careful of this.
Next is "dewa" knife.
This is used for cutting fish.
This is also basically a knife that can be cut even if you go straight forward, so it means that you can cut everything.
This is the last "gyuto" knife.
This is for cutting green onions, radishes, and various things.
There are people who come from abroad, so you can't get a knife like this.
This is also a vegetable knife.
"Gyuto" is sold all over the world, so we use "gyuto" because we want to be good at cooking with "gyuto".
I think this shorter version is the knife you use.
It's a little heavier than that.
Today, we have prepared all the numbers for you, so we will proceed with cooking based on them.
Thank you for your cooperation.
She showed me a few knives.
When I see them at home, I only see knives for cutting vegetables and meat, and knives for cutting bread.
When you cut fish, you need other knives, too.
Looking at the knives used by the craftsmen, the members are also interested.
Finally, we will use "enagi-ba" knife, "deba" knife, and "gyuto" knives for practice.
We decided to change into "itamae" clothes.
Now, "kobushi factory" looks like "itamae".
I only look like "itamae".
I want to make delicious sushi with everyone.
We will do our best!
We have enough spirit!
Now, "kobushi factory" that works hard with fish will begin for a long day!
Second challenge, "shitago shirae"
Then, second challenge, "shitago shirae"
Mr. Takano, what are you going to do?
Today is "edomaezushi" but we need to prepare one dish
First of all, before we start preparing, please remove the fish
Then, let's meet the fish
This is it
It has a head
Wow, I haven't seen it at all
He will teach us how to fillet a fish using a mackerel
First of all, a fish must have scales
When you touch a mackerel like this, you may feel like it doesn't have scales
But, it does have scales
When you do like this
Wow!
You look like you're into it
It always comes out like this
First of all, scales in sushi restaurants are called "gohatto"
If you have scales in your mouth, you'll feel bad
So, it's important to remove the scales
I want you to remember that the fish and the knife must be at 90 degrees
If it's at an angle like this, the knife will go in and it won't be a good product
So, I want you to remember that the knife and the fish must be at 90 degrees
Then, let's move on to this one
I'll do the same for this one
First of all, scales
Scales are often called "engawa"
Align the knife to the "engawa" part and do like this
Do it gently like shaving a beard
I don't shave a beard
Wow!
It's really like this
It's like you are stirring it
It looks like it's difficult
It's really like this
If you push it down too hard, it will not move
It's like you are licking it
I will do it like this
Fish is weak and the knife will go in easily
Please be careful about it
Next, this is where it gets hard
There are some parts that are bumpy
Please have a look
Here and here.
If you can touch it, please touch it.
Can I touch it?
Ah, it's hard.
This is also a scale.
The thin scale attached here is also like that, but this is also a scale.
If there is a scale here, the cutting board slides.
So, if you hit it like this, you can insert a blade like this.
Like this.
This scale part, this hard part, is about in the middle, so cut it like this.
Wow, it's like a caterpillar.
I don't like it.
That's right, it's like a caterpillar.
Next, I will remove the internal organs as it is.
If you are not good at it, please look at it in a thin way.
I will insert a knife like this.
Straighten it out.
There is a belly fin.
It is an image of passing a knife between this belly fin and belly fin.
In between.
Like this.
It comes out.
When you open it, the organs come out.
When you open it up to here, you take it out.
It may be uncomfortable, but it looks like this.
And this...
In addition, it seems that there are parts that do not need to be removed in particular.
Can you see this part in the intestines?
It has a thin film and blood is solidified here.
If you don't remove it cleanly here, the fish will smell.
So, in order to eat fish deliciously, under the spine...
Here is the spine.
Right under the spine.
It's the ribs and ribs of humans.
The ribs and ribs of humans must be removed cleanly.
For fish like this, you have to do it like this.
If you do it like this, the flesh will be taken away by the water pressure and it will break.
Then, when you grab sushi, it will be torn apart and you can't grab cool sushi.
So, make sure the water is a little weak and wash it like this with the water that goes under your hands.
First, remove the scales and remove the organs and wash with water.
Can you all do it?
I can do it.
I think she can do it.
She's been wanting to do it for a long time.
That's right.
I'm looking forward to it the most.
I feel like there's something she's not good at talking about.
I'm not good at it.
Even inside the fish...
That's right.
That's right, that's right, that's right.
I don't think she can do it.
Yes.
It's subtle.
I think I can do it if it's about half.
I think you can do it if it's about half.
If it's not scales...
Also, there's something like scales from the tail.
Scales, hard scales on the surface.
I think I can do that.
I think you can do it.
That's right.
I don't think I can change the inside of the fish.
This is "Kobushi Factory"'s "Not good with fish" index.
More than half of them say they are not good with fish.
After this, we will go into practice, but will it be okay?
Hama-chan, who is not good with fish at all,
My mother and grandfather are coaches, and I often see them handling fish.
My father is also a chef, so I cook quite a bit.
Can't you do it if you do it unexpectedly?
No, I'm not good with fish.
You grew up in a fish-loving family, but it's strange that you are not good with fish.
It's finally practice, but please do your best!
Yes, then I would like to start practice now.
Yes!
First of all, remove the scales, remove the organs, and wash your back cleanly.
Yes!
Yes! Then please proceed carefully with the kitchen knife.
From now on, I will ask the auxiliary teacher to watch over me for safety's sake.
Excuse me.
This is a relatively poor group of fish.
Hama-chan, it's also difficult to touch.
Is it this way?
This way, this way, this way.
Hama-chan, hold it firmly!
I did it!
Gently?
Either way, when removing the scales, it's from the tail to the head.
From the tail to the head.
I can't remove it at all!
When I look at Hama-chan, I'm even worried about this.
It's coming off, isn't it?
Ah, it's coming off, it's coming off.
Is it coming off?
Huh? Nomu-san, didn't I tell you to hit the kitchen knife at 90 degrees?
Nomu-chan, 90 degrees, 90 degrees!
Like this, like this, like this!
She's become a fish expert.
On the other hand, the group of fish is fine.
Itamae-san seems to be in a good mood.
And then, Sako moved on to work on the hard scales.
- First... - Yes.
- First, you put it in like this. - I see.
How is it?
- Oh, it looks good. - It looks good.
My tail is about to break, but it's about time.
Yes.
Nomu of the team who is not good at it somehow cleared it!
I did it. I'm hungry.
I shaved my body.
Oh, you're right.
Now, it's about the internal organs.
Hey, Lele!
It's hard from here. It's hard from here.
Even so, she tries to challenge it.
Please.
Unfortunately, the teacher asked her to do it.
How far should I put the knife in?
On the other hand, Nomu is brave and...
My face...
It looks like cotton.
She doesn't look at the fish and challenges it with just her sense of touch.
She's doing her best.
It looks like it's going to be difficult.
Nomu doesn't look at the fish.
It's pretty good.
I have to look at it.
For some reason, the two who gave up first are checking the internal organs.
As a result of taking a lot of time...
It's bigger than the others.
I just sucked water.
Did she suck water or is the mackerel huge?
But for now, it's over!
Finally, they cut it up and cut it into three pieces.
This time, they cut it up and cut it into three pieces.
If you can master it this time, you can handle 70% of the fish on earth.
You can handle 70% of the fish on earth in three cuts.
Basically, even if you think you've got a scale, you always have it left.
Even sushi restaurants that have been doing it for ten or twenty years will leave it.
So be sure to touch it again before you cut it, especially this edge, this mouth.
Touch the mouth part gently and if you think you don't have a scale, it's okay.
First of all, I'm going to put my teeth in this belly fin, belly fin and side fin.
I'm going to put my teeth in like this.
Next, I'm going to put my teeth in here, too.
Like this.
When you put your teeth in at first, if you go all the way to the center of your spine,
If you go all the way to the center of your spine, you'll cut this side of your spine.
I want you to be careful about that.
It's like you're cutting it with the image of a cutting board and a knife parallel.
Like this.
At that time, you can hear this "katakata" sound.
Oh, yeah.
The sound of hitting the spine.
If you can't hit it with this on the ground, you'll always have to go from here to here.
Be sure not to go "ei".
If you say "ei", the fish is dead.
It's dead.
It's dead, but it's not worth the product.
Be sure to listen carefully and listen to the "katakata" sound.
Then I'll go all the way here.
Oh, I like it.
Next, the spine is running between the eyes and tailbone.
So if you look at it like this, I want you to think of this part of the eye as the spine line.
It's a guess, but if you think there's a spine here, it's an image of inserting the spine into this part of the toenail.
If you do this, it will open like this.
Next, we will cut from here as well.
From here, we will cut along the edge like this.
It is not cut at all yet.
We will draw a thin line at the starting point.
Then, it is hard to fail.
Then, we will cut like this.
We will cut while feeling this sound.
Then, it will cut like this.
Wow!
We will do the same for the next side.
It looks really difficult.
I feel like I am going to die.
We did the same for the other side.
Now, we were able to cut it into three pieces.
Looking at what the teacher is doing, it looks like it is easy.
But, can the members of Kobushi do it?
Can we cut it straight down?
No?
That is a good question.
We will cut it a little more diagonally.
A little more diagonally.
We will cut it like this.
We will cut it until it is in the middle.
That's right.
Like this.
It looks good.
But, it is difficult here.
Sako and Ayapan seem like they can do it.
On the other hand, the team that is not good at it...
Huh? They are able to touch it before they know it.
It is a sudden growth.
Listen carefully.
He said something.
If you put your finger like this...
This is this...
I see.
This angle.
This feeling.
Ta-dah!
Yes, yes.
Sako and Aji are beautiful, too.
Aji.
Oh, that's right.
Then, here, too.
Ta-dah!
And this person who did it well is...
How is it?
Very good.
It is Rere!
I did it!
Amazing!
But there is still a little meaning here.
No, no, excellent! Nice fight!
And Nomu-san also succeeded in looking at the fish carefully this time!
It's amazing to feel like a beginner!
Well, I was taught today, so I'll go home and do it! Maybe!
Hama-chan, who was most afraid of it, is also struggling!
It's a serious expression that has calmed down quite a bit!
And Ayapan has a walk in front of the board, but...
How is it? It's so beautiful up to this point! I don't know about earlier, though!
Great! The arm is also certain!
It's amazing that the spine is connected like this!
Most beginners cut more than half of this and cut it into two like this!
Everyone was able to cut it into three pieces!
Kobushi Factory's horse mackerel cut into three pieces is complete!
From my point of view, everyone looks good, but...
How is it?
Oh, but everyone...
It's your first time, right?
Yes, it's my first time.
I think it's a great achievement for your first time.
What did you have a hard time with?
Everything.
I had a hard time with everything.
I put water directly on my body, so I felt like my belly was bulging.
I couldn't get a sense of my spine's positional relationship.
I'm not sure if my spine is too up or not attached to my spine.
I don't know if I'm sinking or my spine is cut off.
I didn't know.
I was anxious.
When you have students for the first time...
I think it's your first time, but it's silent.
You're talking and cutting like this.
I didn't expect it.
Thank you.
You're able to do it without cutting your spine.
I think you're an excellent group.
I'm happy.
The teacher also gave us happy words.
That's it for this time.
Kobushi Factory's Sushi Craftsman Challenge continues.
Next time...
Finally, they've prepared the rice.
Sushi Craftsman's new motto, "Challenge the grip"!
Can Kobushi Factory grip delicious Edomae sushi?
And who will be the best challenger?
Look forward to it!
Haruna's foot style challenge 2