AISubs v3.7
Kereasa videos!
"Hakkaonfan Diary"!
Hello! I'm Kyoka Shiraoka!
Yay!
Today, I'm alone.
This is my long-awaited Shiraoka project!
It's been about a year since the show started, right?
It's my first solo project!
I'm late, aren't I?
Oh, right!
It's been a while since I did it with Hii-chan.
I'm glad that I did it with her.
But, I'm alone this time.
I feel...
lonely?
I do feel lonely, but...
I'll do my best!
Anyway, my main project!
Today's project is...
"Kyoka Shiraoka's Way to the Queen of Food"!
This is great!
I only know the title of it!
What is it about?
What kind of project is it about?
Shiraoka loves eating!
I love it!
Shiraoka, a British food lover,
is going to eat as much as she can!
As much as she can!?
Yes, she's going to eat as much as she can!
As much as she can!?
As much as she can...
Does that mean I can eat as much as I can!?
"Kyoka Shiraoka's Way to the Queen of Food"!
By the way, what is your favorite food?
It's meat.
In order to eat meat more deliciously today...
I would like you to visit a restaurant that sells grilled meat.
Grilled meat!?
Isn't it the best!?
I want to know more about it!
Does it mean I can know more about it today?
It might be a lot of fun!
Meat...
Yes!
How do you like it!?
I love meat!
It's the best!
I love it!
The cost-performance is great and I love this restaurant.
You will work part-time here today.
What? Part-time?
Yes.
I have never worked part-time before! I want to do it!
I want to work part-time!
You will learn how to work part-time here.
What?
Wait a minute.
I would like to work part-time with my favorite meat.
I am looking forward to it.
May I come in?
Yes.
I am happy!
May I come in?
Hello!
Yes!
I am sorry for bothering you today.
I am Kyoka Oshiraoka, a fan of CUSCO HUB.
Thank you for having me.
I am Kamiyama, a training coach and an instructor, and I will tell you about meat today.
Kamiyama-san, thank you for having me.
Thank you for having me.
Wow!
I am getting nervous all of a sudden.
As soon as I came in, I was like "pish!"
I am Kamiyama-san, a training coach and an instructor, and I will tell you about meat today.
Thank you for having me.
Osaka Yakiniku Hall has more than 100 restaurants in Japan and overseas.
We want our customers to eat meat in the best condition.
So, we cook and serve delicious meat in front of you.
So, if you learn how to cook at home, you will naturally learn how to cook delicious meat.
So, I hope you will do your best.
I am happy about it.
I like Futago-san a lot.
Yes, yes, yes.
I visit Futago-san a lot even in my private life.
Thank you.
Yes.
Also, many of my friends work at Futago-san.
Really?
Yes.
I didn't know that.
So, it is interesting for me.
My childhood friend from elementary school works at Futago-san with about four or five people.
I don't work at this restaurant, but I work at other restaurants.
Please tell your friends about Futago-san.
Yes.
I hope you will do your best at your part-time job.
I am happy about it.
I am looking forward to it.
Let's change into your uniform.
This is your uniform and salon.
Thank you very much.
Also, you can write your nickname here and write what you are good at.
If you are confident, you can write "one shot game" here.
Oh my god!
Is there such a crazy thing?
Please write it.
Thank you very much.
I changed my clothes!
How do you like it? I'm having a lot of fun now.
It reminds me of my job experience when I was a student.
It's very easy to understand and I'm very excited.
I also wrote this name tag.
I'm 22 years old and I'm going to go to Kyokanyan this year.
Kyokanyan.
I'll make you happy.
I didn't think about anything when I wrote it.
But when it's done, I look like an idiot.
Will it be okay?
But I'm having a lot of fun now.
I'd like you to check it first.
Yes!
Please.
I'll check it.
Can you remove your ring? It's not sanitary.
I'm sorry.
I'll remove it.
You're right.
I'll remove it.
I removed it.
Okay.
I'll throw it away.
It's okay.
I'm glad.
Wow!
I've never been in a kitchen like this.
Between my fingers...
Yes, wash it thoroughly.
Yes, and up to my elbow.
Yes.
Now, alcohol disinfection.
Yes.
Beautiful!
Yes, it's OK.
OK, let me explain about meat.
Before that, as a concept of "futago",
I want you to study "futago" style.
OK.
First of all, this one.
Osaka Yakiniku Horumon Futago
is a Yakiniku restaurant run by "Taishuu Yakiniku Izakaya".
What is "Taishuu Yakiniku Izakaya"?
It is a concept that "Osaka Yakiniku Horumon"
is trying to create an old-fashioned atmosphere
with "Osaka Yakiniku Horumon".
OK.
Among the six important things in "Osaka Yakiniku Horumon",
I will explain two things to you.
OK.
First of all,
half the amount and half the price.
OK.
In other Yakiniku restaurants,
about 10kg of meat is served per person,
but if you order about half of it,
you will get 30kg of meat.
Now, when you go to eat Yakiniku with two people,
can you eat 30kg of meat?
It's a little too much.
It's too much, isn't it?
In "futago",
some products are sold in half the amount and price,
and you can enjoy various kinds of Yakiniku.
Wow, it's delicious.
This is the first concept.
OK.
Second,
the food is served until you eat it.
There is a mark like this on the side of the menu.
OK.
This is a mark that "staff will grill meat deliciously for you".
OK.
You can study these products later and grill them deliciously for you.
OK.
As for products that are not on the menu,
customers enjoy grilling Yakiniku.
Customers enjoy grilling Yakiniku.
OK.
As long as you can,
you can help as much as you can.
We value this kind of concept.
OK.
Today, you will study mainly these products.
OK.
As for meat,
OK.
you will study specialties of meat.
OK.
Specialties of meat are "futago-mori", "hamideru-kalbi" and "hamidetai-harami".
"hamidetai-harami".
OK.
First of all, you will study mainly these products.
OK.
Also, there are various types of meat.
Such as "intestinal meat" and "red meat".
OK.
We will teach you how to grill, cut and eat them deliciously.
So, I hope you will study them.
OK.
By the way, what kind of meat do you like, Shiraoka-san?
For me...
Yes.
This...
Clam meat and...
Yes.
And...
I like sea urchin.
Sea urchin.
Yes.
By the way, do you know which part of sea urchin is?
What?
"Cho"?
"Cho"!
"I"?
That's right.
It's "I".
"I".
Yes.
There are four stomachs in a cow and one of them is the first stomach.
It's the first stomach.
Yes.
It's sea urchin.
Sea urchin.
That's delicious.
That's right.
There is sea urchin,
the second one is beef,
the third one is brown rice,
and so on.
I like brown rice, too.
Do you like brown rice?
Yes.
There are also brown rice and sashimi.
Yes.
They are very delicious, aren't they?
I love them.
Yes.
I hope you will remember them, too.
Yes.
By the way, do you know which part of sea urchin is?
Well...
This...
Where was it?
It's like...
It's somewhere nearby...
It's like a nearby convenience store, isn't it?
It's somewhere nearby...
Should I write it down?
Yes, please write it down.
Yes.
Well...
The first one is...
Yes.
The first one is...
Well...
It's the first one, isn't it?
That's right.
One...
Yes.
By the way, it says "beef".
"Beef", yes.
Yes.
"Beef", yes.
Yes.
And...
And even for the same sea urchin,
we have...
"unquestionable sea urchin".
Yes.
This one is "pig sea urchin".
Oh, I see!
Yes, there is a difference.
This one is...
"unquestionable sea urchin".
Yes.
This one is "pig"...
"pig sea urchin".
"pig"...
pig
It's the softest one among them.
We use "sealed" parts of it.
And "sealed" parts from one pig...
We can only get them as deep as my palm.
Is that so?
It's very rare part of a pig.
Is that so?
I never knew about it.
That's right.
This kind of parts,
whether we know about it or not,
it really changes.
I think so, too.
Today, we'd like you to remember it.
Please give us your guidance.
It's really fun.
Please, yes.
Now we're going to have fun.
Yes.
Wow! It's huge!
It's hard to find meat in this condition.
This is...
This is what we call "zabuton".
Wow! Zabuton.
Yes.
I've never seen this kind of meat this close.
It might be in good condition.
Yes.
Wow!
Now, we've cut off the fat and where it remains in the teeth and mouth.
Yes.
Then, we'll cut the meat into bite-sized pieces.
Yes.
At this time, we'll cut it so that we can cut off the fibers of the meat.
Yes.
This is called "looking at the eyes of the meat".
Yes.
For example, if you look at it from the side, you can see that the eyes are flowing like this.
Yes.
If you insert a blade like this, the fibers will remain as they are.
Yes.
So, when you bite it, the texture remains in the mouth.
Yes.
Then, we'll cut it so that we can cut it vertically.
Yes.
So, if you look at it like this, you can cut it like this.
If you look at it from the side, you can cut it like this.
Wow!
It's the one that comes out of the plate.
That's right.
We usually cut it into 10 to 12 grams.
Wow!
If you cut it too thick, it won't taste good.
So, if you cut it as thin as you can and do it, it will taste good.
Yes.
Wow! I wonder if I can do it.
Yes.
Then, let's do it right away.
Yes.
My heart is pounding.
Yes.
Is it like this?
Yes.
So, please cut it so that you can use the whole knife.
Yes.
Wow!
I cut it!
Yes.
Then, let's measure the grams.
Yes.
Yes, it's a little big, but it's okay.
And when you cut it, if you move the knife like this, the cross section will be jagged.
So when you cut it, make sure you cut it at the tip of the knife or at the bottom and cut it all at once or cut it back.
Then you can cut the cross section cleanly.
The worst thing is if you start in the middle, you can only cut it from here or from here.
If that happens, it will definitely be a cross section.
So either from one end or from the top, pull it or push it.
Yes.
I'll do it.
This is a little difficult.
Yes.
I'm going to overdo it.
At that time, I'm pushing it straight now, so pull it or push it as you move it.
Yes.
Let's continue.
Yes.
Yes, cut.
Yes.
Yes, push it and push it.
Go!
Wow!
Yes, slide it.
Yes.
Wow!
Yes, that's good.
Does it look good?
It looks good, doesn't it?
Wow, it's like a new sensation.
Yes.
Wow!
I think you're starting to lose your service spirit.
A little more.
Yes.
Yes, I'm sorry.
That's right.
Yes.
Does it look good?
Yes, it looks good.
Shall we end the loss here?
Yes.
Wow, amazing!
By the way, do you know which part of the tongue is?
Tongue.
Yes, that's right. It's the part of the cow's tongue.
Yes.
The part of the cow's tongue is divided into four parts.
There are four parts of the tongue.
Yes.
First of all, the root of the tongue.
This is called the tongue root.
Yes.
Yes, it's the softest part.
Yes.
And this is what we use for thick slices of tongue.
This is a cow's tongue.
It's a real tongue, isn't it?
It's a real tongue.
This is the root and this is the tip of the tongue.
There are four parts of the tongue.
First of all, this is the side down state.
This is the root of the tongue, so it's called "tongue".
This is a soft part, so you can use it for thick slices.
Especially for delicious parts, we use this part.
Next, this is the tip of the tongue.
As you can see, it's called "tongue tip".
It's a little hard, so you can use it for stews and such.
And this middle part is called "central tongue".
This is where we use it for thin slices of tongue.
Since we use thin tongues at a yakiniku restaurant, we often use the part that is a little ahead of the middle.
This part is where the muscles develop.
It moves a lot, so the muscles develop.
That's why it's hard and thin.
As for the root of the tongue, it doesn't move, so you can slice it thick and eat it.
On the contrary, if you cut this part thick, it's hard and you can't eat it.
I see.
Is this one completely different?
It's completely different!
Wow!
If you remember it.
Yes!
And you can also call the lower part "tongue lower" or "tongue lower" in Sendai.
This is also a delicious part when stewed.
By the way, do you like tongue?
I love it!
Oh, really?
Yes!
It's delicious, isn't it?
I love "tongue lower".
Yes!
There are "tongue upper", "tongue lower" and "tongue upper".
Are "tongue upper" and "tongue lower" separated by "V"?
If you say "tongue upper", the root of the tongue is softer.
That's why we often use "tongue upper" here.
Hmm!
I see.
I think you can see it if you just cut it like this, but
this white part that remains is the soft part.
There is some oil on it, and this part is a little hard.
Yes, so sometimes I use thick-cut coal, and sometimes I use it as it is.
Yes, it is.
This coal is really like coal.
That's right, it's like coal, coal, coal!
I can't believe it's coal yet.
You don't know too much about it?
No, I don't know too much about it.
Yes.
It's a little different from the coal I know.
I think it will be easy-to-understand coal if you cut it like this.
Yes.
Wow!
It's a tongue!
Yes.
This is the tongue I know.
This is undoubtedly a tongue.
This is a thin-sliced tongue.
Wow!
Yes, this is a special tongue.
It looks delicious.
It looks very delicious in this state.
And I will cut off the part called "top tongue" from here.
I will cut it off from here like this.
Yes.
And I will cut it from 10g to 12g.
Wow!
Yes.
I will do it.
Yes.
I will use this thick one.
You can use the thin one.
Yes.
Which do you want me to use, the tip of the knife or the top of the tongue?
I will use this one first.
Yes, let's do it.
Like this.
If you put pressure on the bottom of the tongue, the tongue will move together.
So, you can use it for the front or the back of the tongue.
That's right!
Wow!
Like this!
It's a little different from what you did.
Yes.
It's the third time.
It's about twice as much.
What? This is difficult!
Yes, the tongue is a little difficult.
It's difficult!
Can I try it one more time?
Yes, please.
You can't go home until you can do it.
Wow!
Like this, right?
Yes, like that.
It's going like this.
I will do it.
It's difficult!
It's better than before, isn't it?
Is it good?
Yes.
Oh, it's getting closer.
Wow!
This is difficult!
I'll try this version.
In this case, it's like this.
Oh, it's a little difficult.
This is a little difficult!
I can't do it like a teacher.
It's getting bigger.
Yes!
Let's practice this little by little.
It's difficult!
Yes!
I did it!
Yes!
Oh!
Yes!
Oh, it's good!
Is it good?
Yes!
Yay!
Yes!
Can you cook this at home?
Yes, I can.
I'll buy a big one and take it home.
Now, we're going to teach you how to grill meat.
Teacher, please!
Yes, please!
Please!
You've learned a lot about meat.
Yes!
From now on, we're going to practice grilling using this model.
Wow, it's real.
It looks like it's real.
Yes, and it's well-made.
Yes!
Basically, you can say that delicious grilled meat is delicious.
Yes!
Yes, I hope you'll remember it.
Yes!
First of all, bring the meat and bring it from the supplier.
Yes!
When grilling meat, be sure to bring this tong and grill it.
Yes!
First of all, we have the supplier.
Yes!
Would you like me to grill it?
Yes!
And here is the grilled tofu. Yes.
Yes. We mainly use raw tongue, and it is delicious even if you grill it lightly.
We use the center of the tongue.
I will grill it slowly, so please wait for a while. Yes.
While grilling, the grilling time will come out.
In the meantime, you can grill different octopuses or do different work. Yes.
Yes. And if you don't have anything else to do in the meantime,
we call it "patterning" in clothing, and we call it "patterning" when we talk with customers or do services related to customers.
Yes. We do patterning with customers and tell them about our business and make them excited.
Yes. Yes.
And we will check the grilling temperature to some extent in the middle.
Yes. We will check it. Yes.
And when the grilled color comes along and the pink color is gone, we will turn it over.
Yes.
And when you turn it over, as long as you don't put the meat here in the same place, the degree of grilling will change.
In this rotor, both sides are the strongest fire.
Yes. And the middle is the weakest on both sides, depending on the next one.
Yes. And at this rate, the meat will be burned, so we will switch it with the middle meat.
Hmm.
First, with this meat.
I'll write it in my hand.
I'll tie it up until it's done.
Lastly, when both sides are cooked, I'll squeeze lemon.
You can squeeze it with your hands, but it's not good for hygiene.
I'll use a tong.
I'll grab it and squeeze it in front of you.
I'll tell you what to be careful of.
If the lemon is bent, it will fly away.
So make sure you squeeze it straight.
Squeeze it with your hands and jump to the line.
If you can't squeeze it with your hands, hold the root of the lemon.
Hold the root of the lemon and squeeze it.
Let's try it.
It looks difficult.
I'll switch between the middle and end meat.
Let's try it.
I'll tell you the name of the product. It's "Jyotanshia".
It's "Jyotanshia".
Can you grill it for me?
Is it okay?
Can you grill it for me?
I'll grill it for you.
We use the upper part of the bread, the middle part of the bread.
It's delicious.
In that case, return it to medium heat.
Yes, return it to medium heat.
Make sure it's cooked.
Turn it over when it turns pink.
Yes.
It looks good.
Now is the best time.
I'll do it again.
Can I put a plate on it?
Yes.
It's important from now on.
The edge and the middle.
Don't put your hand on the bread.
Okay.
I'll put it in a new bowl.
Where did I put it?
Oh, no!
It looks like a serious water drug.
Is it okay?
Yes, it is.
If you can't tell which one is which, look at the color of the bread and put the sweet part of the bread in the middle.
I see.
It's a lemon.
Yes.
This lemon...
You shouldn't use your hands.
You're right.
Like this?
Yes.
Like this.
Make it straight.
Yes.
Do it like this.
Yes.
Put your hand on it.
Squeeze it.
Yes.
Oh, it's squeezed.
Yes.
Let's go to the last, separating.
Yes.
When separating, please hold it so that the meat juice does not drip and take the meat.
Yes.
At this time, there are one or two pieces of meat, so please check how many pieces you will take.
Yes.
How many pieces of meat will you take?
Then, two and three.
Yes. Then, please separate it as it is.
Yes.
Excuse me.
Can I hold it with chopsticks?
Yes, you can hold it with chopsticks.
Yes.
Here you go.
Thank you for the meal.
For pork, we seasoned it with lemon, so please eat it as it is.
Yes, we seasoned it with lemon, so please eat it as it is.
Yes, and after grilling meat, I always say one last thing, but please eat it while it's warm.
Please eat it while it's warm.
Yes.
Wow, you have a lot of lines.
Yes, is it okay to take notes?
Let's take notes.
Well, lines are important, right?
Yes.
Learning them.
Perfect.
Yes.
By the way, the one you just grilled is the shortest product of "Grilled Talk Talk Manual".
What?
Just now?
Yes.
Grilling is harder than I thought.
Yes.
First of all, this fine salt. This is always baked from the bottom of the skin, so it is upside down.
Yes.
First of all, this is fine salt.
Fine salt.
Yes.
Next, this is "butsugiri here".
Yes.
This is "maboroshi harami".
Yes.
I will explain while baking these three types.
What is "maboroshi"?
This is "maboroshi harami".
Yes.
First of all, this fine salt is the symbol of cows.
Yes.
In Kanto, it is called "koku-chan".
Yes.
First of all, what is this? Is it "shou-chan"?
Fine salt.
It's not a friend's name.
Yes.
Cow... cow...
It is the symbol of cows.
Symbol!
Yes.
Symbol!
It is the symbol of cows.
Cow symbol.
First of all, it is the symbol of cows.
Yes.
Cow symbol.
Yes.
In Kanto, it is called "koku-chan".
"Kopu-chan".
Yes.
"Kopu-chan".
Here we go.
Thank you for waiting.
This is "futago-mori".
Can I grill it?
Yes, please.
This is "hososio".
Do you grill it from the surface?
Yes, I do.
"Hososio".
"Butsugiri-no-pere".
And...
This is "maboroshi-no-harami".
It's called "hajikko-ni-sogue-chan" at that time.
Yes.
And...
Well...
This "hososio" is a symbol of cows.
In Kanto, it's called "kopu-chan".
Imagine "motsu" in a "motsu-nabe".
I think it's close.
And...
This "butsugiri-no-pere" is...
It's red inside of a cow from its waist to its buttocks.
It's refreshing.
And...
This is "maboroshi-no-harami".
This is "buta-no-ookakumaku".
It's rare that you can only get a little from one cow.
It's not that you can only get a little from one cow.
It's that you can only get a little fat from one cow.
You can only get a little fat from one cow.
That's why it's called "maboroshi-no-harami".
And...
This is "tare".
- "Tare"? - Yes.
"Tare".
"Miche".
Here it is.
The "tare" in front of you is "oroshi ponzu" with grated daikon in it.
And the other one is "hiden no tare".
"Nattemasu" and "narimasu" are Japanese words, so let's not use them.
- Yes, we won't. - "Narimasu", "nattemasu" and "nantoka na hou desu"
- Yes. - You can find them on Kana.
- How do you say "tare" in Japanese? - "Desu"!
- Yes!
- "Tare" desu! - Yes!
- Can I cook it now? - Let me check if it's done.
Checking...
- "Tare" can be eaten medium well, so you don't have to cook it thoroughly inside. - Yes.
- Can I take it out? - Yes, please.
- What did you say you were going to do with this? - I'm going to bake the skin thoroughly.
- That's right. - Yes.
And then...
- Can I take this out too? - Yes, you can take it out when you're done baking it.
- Can I take it out? - Yes.
This ponzu goes well with it, but is it okay for me to use ponzu?
- Please do. - Yes.
Okay, I'll take it out.
Can you cut this one, too?
Oh, I have to cut this one.
You have to shift this one and put the next meat in the open space.
This is a meat that doesn't stop.
This is a pig's jaw and it doesn't smell.
It doesn't smell like an internal organ.
It doesn't smell like an internal organ and it doesn't smell.
I'll cut off the belly.
Oh, you have to pull it out when you can't confirm it.
I'll cut it off.
I'll put it in the box.
I'll cut it off.
I'll cut it into bite-sized pieces.
If you put it back in the box, it will get dirty.
If you can't put it back in the box right away, you can put it back in the oven.
Can I put it back in the oven?
Yes, you can put it back in the oven when it's cooked.
Okay, it's cooked.
Okay, can I put it back in the oven?
Yes, you can put it back in the oven when it's cooked.
Okay, I'll put it back in the oven.
After that, you can see the skin of the pig's jaw from the side.
If you can confirm that it's burnt, you can put it back in the oven.
I'll put it back in the oven.
If it's thin, I'll put it back in the oven.
If it's thick, I'll cut it into a cross.
That's right.
Okay.
Can I put it back in the oven?
Yes, you can.
I'll put it back in the oven.
Okay.
Please eat it while it's hot.
Okay.
Okay, you can put it back in the oven.
Okay.
Next, we're going to grill Hamidel Kalbi, but I think it's very difficult to remember because the content is very detailed, so I will actually grill it and you can experience whatever it is, so I hope you will try it as a customer.
Yay! It's a customer.
Here you are, Hamidel Kalbi with black beef.
Wow, it's big!
Can I try it?
Yes, please.
There is a call to grill the meat deliciously, and whether you do it or not changes the taste of the meat completely.
Wow.
Can you do it?
Leave it to me.
Let's do it.
Okay.
I will grill Hamidel Kalbi.
When I say "ready", say "here we go".
Okay.
Please.
Okay.
When I say "time", say it in a small voice.
Ready, set...
Here we go.
Perfect.
Please say it in a loud voice.
Okay.
Mr. Kitakami!
Here we go!
Hamidel Kalbi!
Here we go!
Ready, set...
Here we go!
Nice!
Here we go!
Thank you very much!
Yay!
Thank you very much!
Let me introduce myself.
We are...
Sister Cleon!
Nice to meet you!
"kosopyo" is a cow's symbol.
It's like "motsu" in "motsu-nabe".
Yes.
I'm hungry.
I'm really hungry.
Here we go with Hamidel Kalbi!
Ready, set...
Here we go!