AISubs v3.8.2
[Taste Test]
Here is the first question.
Taste Test of Delicious Ingredients That Can Be Used From Tomorrow's Shopping!
I want to choose!
First of all...
How to Taste Delicious Tomatoes
Speaking of tomatoes, vegetables that are effective in preventing lifestyle diseases.
Make it ricotin.
Such tomatoes are said to be delicious because of their sharp edges.
Yes.
In fact, there is one more thing you need to know.
It's also in the butt.
I know it.
Which one is a delicious tomato?
A. There is a white line in the butt.
I've heard of it.
B. There is no white line in the butt.
Everyone, please think about it!
Ms. Oshima, you are fast.
You are really fast.
I was trying to write it down before I changed my mind.
Which one was it?
If you don't write it down now, Ms. Marina will stare at you.
I don't want to stare at you!
Ms. Marina wants to go home early.
She is really mean.
She goes home early.
Let's see Ms. Day's answer.
Open!
Ms. Day's answer is...
The correct answer is...
Well, what will it be?
A. There is a white line on the butt.
The explanation is based on many recipes.
A very popular home cooking researcher, Miki mama.
This white line is called "star mark".
It's like a fruit that water carries nutrients.
So, the one with this "star mark" is more nutritious.
The taste is rich and mature and delicious.
Even if you like light color, choose one with "star mark" and eat it after it's matured at room temperature.
Then you can eat it very deliciously.
There is such a method.
It's my first appearance, Hashimoto-san!
I hated cooking until I got married and didn't do it.
But if you make it properly, you don't have to worry about ingredients.
I rented a field and grew vegetables myself.
You grew vegetables!
Can you grow vegetables?
Everyone doesn't need such an episode!
I'm in a relationship with you now!
Interesting!
How to choose delicious Chinese cabbage!
It's the season of Chinese cabbage, isn't it?
Chinese cabbage is very popular in the hot pot season.
I ate it yesterday, too.
When you choose something cut in a supermarket,
don't you buy something fresh and freshly picked?
We do!
In fact, there is a point to properly selecting delicious Chinese cabbage.
Is that so?
Which one is delicious Chinese cabbage?
A. The center is flat.
B. The center is raised.
I see!
Everyone, please think about it!
That's fast, everyone!
I got it!
The ending is exciting.
But I don't know when to buy one-fourth of it.
Now, everyone has finished writing.
Now, let's look at Zenny's answer.
Open!
Wow!
I got it!
Somehow...
If you put it in half at home,
I think it will stand up more and more.
I think it's okay because it's been a while.
Oh, it's fresh.
I see.
The correct answer is...
Chinese cabbage grows from the center, doesn't it?
In fact, Chinese cabbage continues to grow after it is cut.
As time goes by, leaves grow from the center.
However, since Chinese cabbage itself uses the energy of its growth,
Chinese cabbage's taste and texture become worse and worse.
Therefore, a flat cross section is a proof of fresh and delicious Chinese cabbage.
By the way, it is said that Chinese cabbage tastes different depending on the part of the leaf.
The outer leaves are thick and have a pleasant texture, so it is recommended for hot pots.
The middle part is soft and sweet, so it is suitable for salads.
By the way, if you buy Chinese cabbage, you should remove the core with a fork.
By doing so, Chinese cabbage will last longer.
As you just said, you don't want to lose nutrients.
That's right.
I have a middle school qualification as a vegetarian Somalian.
Middle school qualification?
I got my first middle school qualification in the entertainment world.
Teacher!
I'm a middle school student at a tennis school.
If you stand out like that, we'll broadcast you on TV.
Please stop it.
I beg you.
How to distinguish delicious sweet potatoes.
I don't know.
Roasted sweet potatoes are delicious in this season.
When it comes to sweet potatoes, it is a vegetable that can be expected to prevent constipation and have a good skin effect.
In general, delicious sweet potatoes are said to be heavy and full of contents.
In fact, there is one more point to distinguish.
That is the surface.
I see.
Which one is delicious sweet potato?
A. The surface is bumpy.
B. The surface is slippery.
It's difficult.
Please think about it.
Which one is it?
I don't know which one is it.
But when you make baked sweet potato, it's definitely better when it's bumpy.
I see.
I think it's better when it's bumpy.
You know, it's like a mustache.
I think it's more delicious when it's bumpy because it contains a lot of fat from there.
Please.
The answer is...
There are roots that absorb nutrients from the soil called "sweet potatoes".
If the roots are large, you will feel bitterness, so the texture will be poor.
So, if you choose one with shallow and smooth roots, you can eat sweet and delicious sweet potatoes with a moist texture.
Wait a minute!
Marina and Chiaki, you're wrong!
Ms. Chirico, did you set it up like that?
How to choose delicious long green onions
Long green onions rich in vitamin C and effective against colds
It is said that those with a clear border between white and green are delicious.
There is one more point to consider.
What is it?
It's on the cross section of a green leaf.
I've never cared about it.
Which one is delicious long green onion?
A. The cross section is smooth.
I haven't seen it.
B. The cross section is sticky.
Everyone, please think about it.
I haven't seen it.
I haven't seen it at all.
What is "sticky"?
I've never seen it.
Isn't it this one?
What is "sticky"?
I haven't seen it.
I don't know.
Ms. Moezu, you're a middle school student, so please think about it.
I'm sorry.
I thought it was this one.
Is it wrong?
Let's see their answers.
Open!
It's a little different.
B is more common.
A is for three people.
When green onions rot in the refrigerator, I feel like it's sticky.
It means it's been a while.
When I bought green onions at the supermarket, I thought they were quite smooth.
But when I sometimes get vegetables from farmers, they are very sticky.
I'm very concerned about it.
I'm concerned about it.
The answer is...
Which one is it?
B. The cross section is sticky.
This stickiness is the sugar content.
It's sugar content.
When the sugar content increases, the leaves become sticky to increase the sugar content so as not to freeze themselves.
I see.
In fact, when vegetables are cold, they try to fill the cells with sugar content so as not to freeze them.
In the case of long green onions, it is the sticky part of the leaves.
This is a proof that it is sweet and delicious.
That was a lot of sugar content.
I was very interested in it.
How to identify delicious eggplant.
I want to eat eggplant.
Eggplant is characterized by its vivid purple color and is expected to prevent cancer.
It is said that those with poor eyesight are fresh and delicious eggplant.
In fact, there is one more point to identify.
What are you looking at?
What is it?
It is the color of the lower part of the stem.
It's not the lower part of the stem.
Which one is delicious eggplant?
A. The lower part of the stem is white.
B. The lower part of the stem is dark purple.
I don't know.
Everyone, please think about it.
Which one is it?
It's a farmer's bucket.
I don't know. I think it's this one.
Let's see their answers.
Open!
You have confidence, don't you, Ms. Nishiyama?
I think eggplant starts to change color later on in the process of growing up.
And going all the way down to the bottom of the stem means it's "Iketeru ze" (cool in Japanese)
How do you say it?
"Iketeru ze" (cool in Japanese)
The correct answer is...
Open! Open! Open!
From night to morning, they have grown up.
This is the fresh evidence of growing up in the morning of that day.
Especially, eggplant has a lot of water content and is very fresh.
If you buy it now, you can eat it right away.
So, Ms. Nishiyama is correct except Ms. Chieki.
I grew up eggplant, too.
How to choose delicious beef.
When you choose delicious beef at the supermarket,
you often choose the one with no red liquid in the pack.
In fact, there is one more thing you can do.
You can choose delicious beef by color.
Which one is delicious beef?
“the ch?”
"a", dark red.
"b", bright red.
Everyone, please think about it!
"b", dark red.
"u", beef.
"a", dark red.
"b", bright red.
Let's see everyone's answers.
Open!
"o", bright red.
"b", dark red.
"u", beef.
If you don't use fresh beef,
it gets dull every day.
The color gets dark.
So, I chose "of course".
I like "simple".
It's difficult.
Because it's delicious.
At first glance, beef with a beautiful red color looks more delicious, but in fact it's been a while since it came out.
In fact, as beef touches the air, its freshness decreases and gradually turns red.
Freshly cut things are reddish and deep red.
So when you buy beef, I recommend dark red instead of bright red.
You look like you cook a lot.
I cook a lot.
Today, I look like Satoimo.
You look like Satoimo?
You look like Satoimo.
Are you serious?
Anyway, tonight...
Ten talented mothers will challenge cooking researchers' cooking assessment.
Famous cooking researcher Ryuji will...
Fish will transform a lot!
Crispy and juicy fried chicken,
super fluffy omelet rice and more...
Homemade dishes will be the best of the best.
Moreover...
Right-handed mothers' training!
Use your smart and nutritious lunch boxes!
Who will be the first talented mother to shine?
From now on, it's a cooking common sense cooking test that mothers can't miss!
First...
Common sense question about how to sharpen rice to make rice more delicious.
I think I do this every day.
When you cook rice,
first you wash the rice to remove dirt and dirt.
When you sharpen rice,
which one is correct in the first sharpening method?
Is there a correct way?
Yes!
Carefully rub them together.
It goes smoothly.
It depends on people, doesn't it?
Everyone, please think about it.
The first way of solving is the first one?
Is there a right way?
The first one or the last one?
But you guys are fast.
I think it's this one.
You are fast.
But you are advanced.
Let's look at Zey's answer.
Open!
Oh!
Which one is it?
The answer is...
Which one is it?
Oh!
Oh! Could it be...
I got it!
Rice absorbs water immediately
so if you spend time from the beginning
the cloth and smell on the surface of the rice will also be absorbed together
so wash it well after two or three times.
In this way, the rice will be more delicious.
But you know, I'm a final year Mars scientist.
A long time ago?
I think so.
Always a long time ago?
It's been a long time ago.
Recently, the rice is beautiful, so it's okay to eat it quickly, but in the Edo period or...
Edo period?
By the way, let's take a look at the over-the-top answers.
Of course...
If you teach me how to do it, I'll become a piece of flour.
You shouldn't want to do it.
The next test is similar to the common sense of cooking.
It's a common sense question about seasoning for simmered food.
It's simmered food seasoned with various seasonings.
When making simmered food, which do you put in first, sugar or soy sauce?
This is also common sense.
A. Sugar.
Everyone, please think about it!
There is a specific order.
Depending on the album.
Let's see the answers of the fans.
Open!
Soy sauce is big and it takes time for flavor to penetrate into ingredients, so putting it in first is the basic.
On the contrary if you put soy sauce in first
the soy sauce molecule penetrates into the ingredients first and hinders the penetration of sugar that has been added later
resulting in a salty stew.
By the way, did you know that the order of cooking is the order of seasoning and putting in?
Yes, those who take time like sugar first, and those who want to leave a scent later are in order of cooking.
It's a win-win situation, isn't it?
The person who learned it the most is...
Mr. Oshima, is this common sense?
Is it common sense in common sense?
That's right, Riku-chan!
By the way, let's look at your stupid answer.
OPEN!
The best way!
What is it?
A test similar to the common sense of cooking. The next one is a common sense problem of making miso soup deliciously.
When making miso soup, you put miso in the end, but which one is correct at the timing of putting miso in?
A. When it comes to a boil.
B. When you put out the fire.
Everyone, please think about it!
Please choose one.
This is difficult!
This also has a timing.
Timing has a proper meaning.
When you put out the fire...
Everyone, please answer!
Open!
Is this already common sense, Ms. Marina?
Well, I've heard that the scent flies away.
Which one is it?
If you put miso in a raw state, the miso-specific aroma will disappear and it will not be delicious.
So be sure to turn off the fire and then add miso and make it.
I see.
Can I say something to get it back?
Of course.
Curry roux also needs to be turned off and melted to retain the umami.
You are desperate.
It's a situation we have to get back.
By the way, both Chiaki and Moe have cooking books published.
You cook quite a bit, don't you?
I wake up at 5 a.m. every day and make three lunches.
I see.
Yes, I made three lunches.
Three lunches!
Does it mean that the first one and the second one sold well?
Yes, I think the first one sold more than 100,000 copies.
Wow!
So, I'm really confident in cooking.
Let's win the championship today!
Let's win the championship!
Yes, I'm sorry, but...
A test similar to the common sense of cooking.
Next is...
Common sense questions to eat clams deliciously.
I like clams very much.
When you eat clams, sometimes there is sand in it, and you may be disappointed.
Oh, no!
I don't like it.
Sand broth is indispensable for clams not to happen.
It's troublesome.
Which water do you use for clam sand broth?
Common sense.
A. Salt water.
B. Fresh water.
Yes.
Everyone, please think about it!
What?
Have you ever done this?
Have you ever done either of them?
When you buy clams for cooking...
What?
I didn't know there was a process called "sand broth".
Let's see everyone's answers.
Open!
Yes!
By the way...
Yes?
Doesn't asarin daka originally have salt in it?
Well, there's salt water in it.
Oh, it's because it's alive in asarin daka.
It'll be salty again.
Oh, it'll be too salty.
Oh, I don't want to go to Maki-chan's position.
No, no, no.
Which one is it?
The answer is...
Blue water?
Salt water?
Which one is it?
Blue water?
Oh! Oh! Oh!
Huh? Huh? Huh?
Which one is it?
I'll do it with the sea water.
Oh, I'm starting to get excited.
The chair is heavy.
Asari live in the sea, so they can't breathe in fresh water.
Oh, I see.
Therefore, by putting them in salt water, which is close to sea water,
they can breathe and spit out sand from their bodies.
That's right.
In addition, in order for light not to enter,
by putting them in salt water, they can breathe and spit out sand from their bodies.
Oh, I see.
By the way, if you use a deep container like a bowl,
asari will overlap and the upper asari will spit out sand and the lower asari will suck it up.
That's interesting.
So let's use a flat container.
I'm scared of fear.
I'm really scared of fear.
But don't you need to sand off what you can buy in supermarkets?
Yes, we do.
But Ota eats it as it is.
Chibi-san's instagram said that this is jari-jari in order for shellfish to come out.
Shellfish don't have sins.
A cooking common sense cooking test.
The next question is...
A common sense question for making delicious stew.
This looks delicious.
Stew is difficult.
It is common sense to drop the lid when cooking stew.
What is the reason for dropping the lid?
There is a reason.
a. To prevent meat from falling off.
b. To prevent it from spilling out.
Everyone, please think about it.
As expected, everyone wrote it.
Oshima-san wrote it very quickly.
I also advertise cooking utensils, so please look forward to it.
Now, let's see everyone's answers.
Open!
Oshima-san, this is A!
There's only A!
Don't say it like you're surprised!
The correct answer is...
A hat with meat on it!
When meat falls apart, ingredients collide and fall apart, so when you drop it, ingredients collide and fall apart, so it prevents meat from falling apart.
It means it doesn't move, right?
In addition, when the broth hits the dropping pig, it flows back, so it cooks quickly and becomes jitan.
Is this already a common sense, Mr. Aoshima?
It's common sense!
I just want you to do something about the way you say it.
It's always written in the recipe book!
You don't know, do you?
She always puts out three recipes in the recipe book.
That's true.
This is bad.
But you also put out three recipes in the recipe book, Mai-san.
Don't sell it to me all of a sudden!
But Miyako-chan, you put out three recipes, right?
I put out two!
Three versus one!
That's it for the first hour!
Let's take a look at the current ranking.
Here it is!
This is only for middle school and high school students.
I'm wearing a tie.
Nishiyama-san!
No, no, no.
You're like that, aren't you?
This is really bad.
I think Murashige is answering right now.
Murashige and Yu-chan are almost correct.
Wow!
Murashige doesn't really
beat up people.
Neither of us.
I'll do my best!
Let's meet again, Nishiyama-san!
Is there any response?
Next up is...
Homemade food
becoming first class taste.
Hidden technique test!
The teacher of this dish
is YouTube's most popular
food researcher, Ryuji-san!
Ryuji-san!
He has more than 5 million subscribers on YouTube and is a popular food researcher.
When you add a little bit of home cooking to it, you can get a first-class taste of it.
First of all...
"Make it at home. Actually, it's a troublesome food ranking."
The first place is...
Tempura.
It's difficult to make it well.
I don't like it.
The batter is sticky.
It's sticky.
The batter is peeled off.
It's difficult to deep-fry it.
There are many mothers who think it's difficult to deep-fry it like a first-class restaurant.
So...
Thank you!
Here is a question about how you can make crispy tempura at home.
I'll tell you how to easily divide the crispy batter.
First of all, it's potato starch.
Two tablespoons of potato starch.
And three tablespoons of flour.
And salt.
If you add one more thing, you can make crispy batter.
What is it?
A batter with crispy tempura.
Potato starch, flour, and salt.
If you add one more thing, you can make crispy batter.
What is it?
A. Rice water.
B. Carbonated water.
It seems enough.
Please think about it!
Which one is it?
Do you do it often?
Yes, I do it often.
If we are alive, we can hear it.
We are alive, too.
The answer is...
How much carbonated water do you need?
Two tablespoons?
Three?
Five tablespoons?
How much do you need?
Four tablespoons.
That's a lot of water.
This carbonated bubble
includes air in the batter
and makes it crispy.
I see.
That's right.
By heating the carbonated gas in the batter,
you can cook it from the inside
so that the water in the batter comes out.
The crispy finish
and the crispy tempura that anyone can easily make with carbonated water.
Now you're also a tempura master.
Tempura is crispy.
Is it famous?
If you put mayonnaise in the batter, the temperature of the batter rises and water evaporates more by heating the mayonnaise oil, so tempura is said to be crispy.
Here is the next question.
In restaurants, there are expensive bowls and sea urchin bowls that can exceed 10,000 yen.
Because it is an expensive ingredient, it is difficult to line up at home.
Even if you don't have sea urchin as an expensive ingredient, you can make sea urchin bowls at home.
Instead of sea urchin, we will use this egg.
Using two eggs for 30 yen each, we will recreate the taste of expensive sea urchin ingredients.
No way!
Can you recreate expensive sea urchin ingredients only with eggs?
This time we will only use yolk, so we will only take out the white.
And what will make this yolk taste like sea urchin?
Nampla
Nampla, I see.
Umami seasoning.
And?
We will add one more seasoning and recreate the taste of sea urchin.
Nampla and...
I don't know anymore.
To make it taste like sea urchin, we will add Nampla and Umami seasoning to the yolk.
Which one is the last one?
What is it?
A. Consomme soup base.
B. Oyster sauce.
What will happen?
Everyone, please think about it.
Ishiyama is fast.
Tosaka is also fast.
It's easier for me to say.
Everyone is fast.
I think it will taste like sea urchin.
Sea urchin?
Does anyone know how to recreate it?
All right, let's see everyone's answers!
Even if you imagine it in your mouth, you don't want to add the richness of the sea urchin, right?
I feel like oysters have more richness.
Is everyone correct or wrong?
The correct answer is...
Wow, which one?
The oyster sauce!
Thank goodness!
Oyster sauce is a seasoning extracted from oysters.
It's a seafood, so you can feel the scent of the sea and the sea urchins.
Nanplaat, a soy sauce made from fish.
It reproduces the taste of sea urchins with the umami of oyster sauce.
I'll mix it up.
The yolk is used only to express the richness of sea urchins.
I see.
In addition to the taste of sea urchins, the texture of sea urchins is also important.
I'll heat it for 10 seconds without wrapping it and gradually harden it.
I'll heat it for 4 to 5 times while looking at it.
It looks like this.
It's a little thick and hardened.
It's getting thicker.
Rice, chopped seaweed and sea urchins reproduced with nanplaat and soy sauce complete it!
It really tasted like sea urchins.
You can reproduce sea urchins, an expensive ingredient, with only two eggs at home.
Isn't it amazing?
Once again, pudding and soy sauce.
But if you eat it, you can taste the pudding.
This is really sea urchin.
The texture is also different.
I want to try it.
Next is rice, which is indispensable for Japanese dining tables.
Rice is delicious.
At first-class restaurants and Michelin-guided restaurants, the rice they use is often expensive.
The problem arises when the rice you get at the supermarket is behind the taste of the restaurant.
Then, we will cook the most delicious rice in the rice cooker.
There is something you must do.
If you add something that is in the water, it will be as delicious and fluffy as a fairy tale.
What is it?
If you add something that is in the water, will the rice be fluffy?
A. Japanese sake.
B. Ice.
Everyone, please think about it.
You're fast, Nishiyama-san.
This is common sense.
Is this common sense?
If you add a little bit of water, will the rice taste better?
Yuu-chan and Muraseki were fast, too.
Doesn't it work well?
Really?
The rice becomes fluffy.
But they're always correct, so I can't say anything.
We're pretty successful.
We're very successful.
Yes, we are.
We're successful.
Let's see everyone's answers.
Open!
Kondo-san, Sakashita-san, Moe-san, Marina-san got B.
I actually do it.
Adding ice.
The longer it takes for it to boil, the better it tastes.
So I make the water as cold as possible.
Kondo-san, you too.
When I try to add hot water, my mom always tells me not to add hot water.
And A has Nishiyama-san.
I knew it!
Cold water is very important for rice.
But you don't have to use ice, do you?
By using alcohol, you can get rid of the smell and smell of cheap rice.
While it's boiling, you can get rid of the smell.
That's what A says.
The correct answer is...
A. Nihonshi.
Since Nihonshi has concentrated umami and aroma,
by boiling it up, the aroma of rice increases a lot.
- I see. - That's right.
In addition, Nihonshi's alcohol has an effect of preventing protein from dissolving.
- I told you, I told you. - The shape of the rice doesn't collapse and it boils up fluffy.
- I see. - I see.
By the way, it is said that if you put ice in it, the rice will be cooled and the sweetness will increase,
- Will it increase? - but it is difficult to adjust the amount of water.
In addition, ice hinders the flow of rice,
- so when it boils up, it becomes uneven. - I see.
- Just by adding a little Nihonshi... - It looks good.
It looks good.
The rice is standing up one by one.
- I want to eat it. - Even in super rice,
it transforms into a fluffy and sweet ryotei level.
- I'm happy that you got it, Nishiyama-san. - I'm glad you got it.
Thank you very much!
I don't know what "wrong" means!
I don't know!
Wait a minute! I don't care about it, but I won't forgive Marina-san!
Here is the next question!
The classic Japanese-style grilled fish is simple, but it is difficult to grill it deliciously at home.
Therefore, it is a problem from the backhand of a supermarket fish.
I'm sure it's such a material!
The way to make grilled fish delicious is to prepare it before grilling it.
By doing this, the fish will transform greatly!
What is it?
Which of the two is concentrated before grilling the fish?
a. A large amount of salt
b. A large amount of sugar
Everyone, please think about it!
It's a large amount of salt!
If it's a large amount of salt, it's going to be a lot of trouble!
Don't look at me and talk to me!
Why?
I'm afraid you're trying to pull out something!
But each question is big!
Let's see the answer!
open!
I'm scared!
It's broken!
It's broken a lot!
In Japanese restaurants and restaurants, there is meat in a lump of salt!
However, NISHIYAMA says it's a "b"!
The sugar content leads to softness!
When making chicken breast ham, soak it in sugar water and let it rest for a while!
The correct answer is...
B. Sun's sugar!
Shake the sugar hard.
Shake it until you can see the white part.
Sugar is water-absorbent.
It removes excess water and smell of fish.
Leave the fish for 15 minutes.
Look.
Look how much water is coming out.
I didn't know that.
This much excess water is coming out.
The more water is removed, the more umami is concentrated like aged meat.
Doesn't sugar make fish sweeter?
No, it doesn't.
The reason is that sugar molecules are large.
So, fish can't absorb umami.
Sugar molecules are large, so it's hard to absorb umami.
Salt molecules are small, so it's easy to absorb umami.
So, it's important to shake the salt a lot.
When you grill fish with sugar...
It looks delicious.
It makes me happy.
It looks delicious.
Just shaking sugar before grilling makes grilled fish more delicious.
The next dish is a Western-style omelet rice.
When you eat at a restaurant, the eggs are fluffy and soft, and it's the best.
Don't you give up making it at home?
There is a problem with the hidden technique that you can easily make fluffy omelet rice like a specialty store at home.
Even if you don't have the technique of a craftsman, you can make fluffy and soft omelet rice.
Use two eggs.
Season with salt and pepper first.
And from here is the point.
If you add something here, it will be fluffy.
I've heard of this before.
In order to make the eggs fluffy and soft, which do you add salt and pepper and one more thing?
A. Water B. Gelatin
Everyone, please think about it.
But it's fluffy and soft, isn't it?
I'll add water to the eggs, but I don't think it needs water.
You may be talking too much.
Can I think about it normally?
Which is it?
The answer is here.
Everyone is thinking about it.
OUSHIMA is B.
If you add water, it will stretch and become thin.
Don't you add water when you make omelet rice?
I do.
I always add water when I make omelet rice.
Which is it?
I want it to be gelatin.
Is it correct?
Protein contained in eggs hardens when heat is added, but adding water will reduce the concentration of eggs' protein and it will not harden even if heat is added.
If you don't add water, it won't be fluffy at all.
And there is a point in how to bake.
Eggs harden from the outside, so you have to bring the egg liquid from the edge.
If you repeat this for about three minutes...
It's this softness.
This is water exchange. If you don't add water, you won't have this softness.
Just by adding water to the eggs, a fluffy omelet like in a restaurant is completed.
Anyone can make it easily.
This is the ultimate secret technique.
The correct answer is A.
Chiaki and Tosaka, you are correct.
For Ryuji, adding water is definitely a good idea.
I get it now. I'll do it next time with the feeling of leaving school.
I'll read it in a secret way.
This is how you read it.
Next is...
Children's favorite fried potato.
I love it.
When you eat it in a restaurant, it's crispy and fluffy and delicious.
It would be nice if you could make such a fried potato at home, wouldn't it?
It's quite difficult.
So...
Even at home, you can make a crispy and fluffy fried potato like in a fast food restaurant.
The secret technique.
Next is...
Potatoes are cut into 1cm width with the skin attached.
I'll soak it in water from now on.
By soaking it in water, the starch of potatoes will fall and the crispiness will increase.
After leaving it for about 20 minutes, drain it well.
Add one tablespoon of flour and one tablespoon of potato starch.
All you have to do is fry it, but that's where it gets important.
Do you put oil in the frying pan first or potatoes?
This will make the dish completely different.
What do you mean?
To make fried potatoes crispy and fluffy,
which one do you put in the frying pan first?
A. Potatoes B. Oil
Everyone, please think about it.
It's crispy and fluffy, isn't it?
It's usually that way, but...
People who are worried about this are certainly worried about this.
Now, everyone's answers are open!
Oh!
Sakashita-san is also A.
Yuko-rin is also A.
The rest of you are A, right?
I thought that if I put potatoes first, they would stick together in the frying pan.
Oh, potatoes?
Yes.
Marina-san is A.
It takes a lot of time for potatoes to cook.
So, instead of heating up the oil from the beginning,
I thought that I should put them in together with potatoes and slowly cook them inside.
And then, I should crunch them up.
What is the answer?
The answer is...
If you put the potatoes first, the temperature will gradually rise, so if you start with cold oil, the inside of the potato will be fluffy.
In addition, the amount of oil is important for putting potatoes first.
The oil is enough for half of the potatoes to soak.
The air and oil both touch the potatoes and become crispy.
And the point is to add skin and crushed garlic.
Since it is fried in garlic oil, it has a very rich aroma of potatoes.
The fried potatoes I eat with this are delicious.
I love fast food restaurants.
When the potatoes turn gray and the surface is crispy, it's time to fry it.
By putting the potatoes first and frying them in cold oil,
you can make crispy fried potatoes like those in fast food restaurants at home.
Here comes Nishiyama-san again.
I don't know who is in first place now.
Nishiyama-san, who was in first place for the first hour, is correct for six questions in a row.
Can he continue his promotion and move up to the top?
Here is the next question.
There are 4,000 fast food restaurants all over the country.
Fried chicken.
That's a lot.
So...
Here is the question.
Can you make crispy and juicy fried chicken like those in fast food restaurants at home?
I want to know about it.
Season the largely cut chicken with salt and sprinkle it with potato starch.
So far, it's a very ordinary way of making fried chicken.
Here comes the important part.
Before frying it, wrap it in an egg.
Really?
Wrap it in an egg?
If you wrap it in chicken, which one will be crispy and juicy?
A. Egg yolk.
B. Egg white.
I don't know about it.
Everyone, please think about it.
Is it this one?
Which one is it?
In terms of image, it's this one.
It's crispy and juicy, everyone.
I've never seasoned it with an egg.
Let's see everyone's answers.
Open!
Which one is it?
I know! I know! I know!
She's taking it back!
Tosaka-san, is this B?
I imagined it as a meringue, and I thought it would be crispy if I hardened it.
It's B.
There are people who are nodding.
What do you think?
Please!
Which one is it?
The correct answer is...
Please!
The correct answer is...
The correct answer is... B.
When you eat it, you can see that the white part is crispy.
If you eat it with fried chicken, it will be very delicious.
The crispy part covers all of the fried chicken.
It looks delicious.
I want to eat this.
The fat, which is an egg yolk ingredient, hardens quickly even if it is heated.
The protein content of egg white becomes hard immediately when it is heated.
In addition...
Egg white hardens as soon as it is heated.
The moisture of the chicken itself does not escape.
Therefore, it has a very juicy finish.
Let's try it.
By coating it with egg white, it has a crispy and juicy finish.
It's a fried chicken you eat in a restaurant.
What is its texture like?
I want to make fried chicken with a lot of meat juice.
I want to make it at home and be impressed.
This is the best dish other than NISHIYAMA.
I didn't want to see this anymore.
What's wrong with you, NISHIYAMA?
I don't know why.
Don't worry, NISHIYAMA.
Look at this idiot's answer.
I have a new friend.
I have a new friend today.
I'm sure you'll be by my side.
What is this?
My children always ask me what I want to eat.
I always say fried chicken.
I always fry fried chicken once or twice a week.
I freeze the fried food in the freezer.
Do you freeze it?
I put it in a bento box while it's frozen.
It defrosts and you can eat it normally.
Can you eat it normally?
Yes, you can eat it like that.
I am a health advisor for employees.
Yes, I am.
What is this?
What is "nana"?
It's not a dish.
What is "nana"?
What is it?
Here is the next question.
Do you know what Japanese food consumes 1.2 billion meals a year all over the world?
Is that so?
That's right, instant noodles.
Instant noodles are easy to make if you have a pot and water.
The question is whether instant noodles are popular or not.
I want to know.
The point is one thing.
What do you use to boil instant noodles?
You add something that is in water and make a complicated soup like a ramen shop.
It's a very delicious soup.
Let's make this.
What is it?
When you add water to boil noodles, which one becomes very delicious?
Which one?
a. Japanese sake
b.
Mirin.
Everyone, please think about it.
Everyone, I think both of them are right.
I think both of them are right.
What kind of ramen is this?
Whether it's pork bone broth or salt...
Anything has a complicated taste, so it's delicious.
I feel it delicious.
I don't know at all about this.
Let's see everyone's answers.
open!
What? Only Nobunaga?
I'm confident.
It's small.
This is small.
Hashimoto's answer is b.
If there is a little sweetness in it, it will be delicious if you boil it with it.
The umami will be added and a more complicated umami will be born.
What is the correct answer?
Originally, instant noodles are already perfectly seasoned.
If you add mirin, it will be too sweet.
If you add soy sauce, the taste will change in the first place.
When I thought about what was missing, I thought that the scent and umami complexity were not enough.
Sake is what compensates for this.
When you put 100cc of Japanese sake in the pot...
The sweetness of the rice is added and the umami of the soup is increased.
What's more...
By boiling Japanese sake, the umami of the shellfish is added.
By the way, the ramen soup made of shellfish is the same ingredient as Japanese sake.
If you add the umami of Japanese sake, the instant ramen soup will be even more delicious.
We will do it properly.
We will do a normal test.
Last time we went to the finals.
Let's take a look at today's top 10!
Here they are!
In addition, Oshima and Osaka are also in the top 10!
And...
Nishiyama, you did your best, but you're still in last place!
You're in last place with 40 points difference, so you're getting closer!
You're getting closer!
You still have a chance for everyone!
Who will be able to escape?
Next, it's a remake dish escape test!
A dish that you can't leave at home,
First, Miki-mama will remake a different dish!
Based on her cooking process, she will test what dish she can remake!
If you get one wrong, you get 30 points!
If you get two wrong, you get 20 points!
If you get three wrong, you get 10 points!
Let's begin!
Here is the first question!
Miso soup will be remade!
Yes!
Tofu?
First, Obaka will see the correct answer!
Yes!
Obaka's correct answer is...
This one!
What?!
Please make a guess based on Obaka's reaction.
It's not like Japanese food to Western food.
It's a good question.
We make miso soup every day, but this is a must-have.
I know. I know.
So I'd like to transform everyone's favorite interior.
What is it? What is it?
Let's remake!
Wow!
Let's remake!
I'm making it with the pot as it is.
I'm going to pour it now.
I'll put milk in here.
You know how to use a pot, don't you?
I'll put it in like this.
It's amazing that you put milk in here.
I'll put milk in miso soup.
When it's boiled, I'll put something in it.
I know. This scene is amazing.
Pasta!
I'll add pasta directly.
I'll boil pasta in a pot.
The soup is boiling now.
It's boiling.
I'll add pasta and soup.
Wow!
The scent is becoming Italian.
Yes!
The pasta is boiling now!
You're fast, Mamas!
The answer is...
Carmelina!
It's a miso soup ingredient, but it looks like a fashionable ingredient, doesn't it?
It looks delicious!
By adding milk to miso soup, instead of fresh cream, it will be richer and richer and it will be a very delicious carbonara!
Let's do it!
Ms. Denishiyama, first of all, 20 points for the reversal from the reunion!
I was confused with risotto!
Oh, there is!
But it became pasta, so at that moment, one carbonara!
Amazing!
Chef, you're amazing!
Now, here is the next question!
I can't imagine what it will be.
First of all, let's see what it will be for you idiots!
Here it is!
Look at their reactions!
We often make oden during this season, but we eat too much in the winter and we have leftovers.
So we would like to remake oden into Chinese food!
Chinese food?
Everyone loves Chinese food!
Let's remake!
Is it Chinese food?
We will change the shape of oden and make it not oden.
Then we will put milk in it.
I don't know what it is.
You put milk in it?
Milk?
Then we will make it Chinese food!
First, we will make chicken soup!
It's easier to taste if you cut it unevenly.
And finally, we will put in Chinese noodles!
It smells like the sea!
We use a lot of seasonings in oden, so the umami of the seafood melts a lot and it becomes a delicious soup.
I often make oden to make champon.
That's amazing!
It was really fast!
It was insanely fast!
I've liked champon for a long time, and I think the only Chinese dish with milk is champon.
That's true!
Today's question is this!
Oh! Chicken and beer!
Oh, chicken and beer!
This is pretty strong!
First of all, let's see what will happen.
Here it is!
I don't know how to do it at all.
What?
I make it once a week, but my kids leave it.
So I'm going to make that dish and eat it up for my kids.
Let's remake the leftover chikuzenni.
I don't know the genre.
First of all, let's chop the chikuzenni finely and insert it so that it doesn't get caught.
When it's finely chopped to some extent, add this.
Trading meat
Trading meat.
I see.
It's easy to understand this time.
Mix it up.
Yes, Marinetta!
I'll make it in the frying pan.
Yes, that's it!
Now, it's a good texture and it's easy to cook.
Yes, that's it!
I'll make it tomorrow.
Yes, that's it!
Osaka-san!
I'll make it into a circle.
Yes, that's it!
You can see what it is by looking at this shape, right?
Yes, that's it!
No!
Then, I'll steam it without oil.
Oil comes out of the meat, so I won't put oil in it.
I won't do it!
Open!
Ham!
Then I will season it.
Soy sauce!
It has a cartilage-like texture, so it's fun to chew and eat it.
I think children will eat it a lot.
The unique oyster sauce tastes like grilled rice balls.
It's geniusly delicious!
It looks delicious!
Here is the next question!
It's like a different country.
What?
For an examiner, memory power is life, isn't it?
I often make kimpira, too, but
First of all, I will finely chop the kimpira with scissors.
Then I will put this in.
The similar umami melts into that sweet and becomes a delicious sweet with a deep taste.
You see, you already know it.
Mr. Barua is also stumbling.
Yes, yes.
Yes, Mr. Hashimoto.
He warms up the oil and squeezes it.
A little more, a little more.
The goldfish cooked with soy sauce, mirin and sugar has an accent and is slightly sweet and fragrant. It's delicious.
The kids eat it a lot.
It looks delicious.
It was quick to say that it was quick.
I want to win this show at least once.
I went to Ichikabuchi.
If you lose, you lose.
Wow!
Will Ogura-mama win for her children?
In the next test, three people will advance to the finals.
Next is the Tohdai Pass lunch box test.
Speaking of Miki-mama, the three children are still active.
The day before yesterday, Haruto, the eldest son, passed the entrance exam to Tohdai.
Why did you pass?
When I asked him the reason...
It's thanks to my mom's lunch box.
Miki-mama's lunch box led Haruto to Tohdai.
Its name is...
Tohdai Pass Lunch Box.
I eat it, and I'm full and sleepy.
It doesn't help me concentrate.
So, there is a lot of nutrition for the examinees.
Let's start with Tohdai Pass Lunch Box, which is easy and fast.
With the strongest lunch box that will make you smarter, let's get through the exam.
First of all...
Examinees fight stress, don't they?
Calcium balances stress and increases concentration.
Calcium is important.
Here is the question.
Which food is high in calcium, which balances stress and increases concentration?
A. Kelp.
B. Cherry shrimp.
Please think about it.
This was calcium.
I think I know what it is.
Is it okay for me to be honest?
Hey, Hikake! Hikake!
Sir, is it Hikake?
I wouldn't say that.
There is no reason for you to say that.
Let's see everyone's answers. Open!
- All of them! - We don't know!
- We don't know! - Well, if you don't know this one...
We don't know yet!
- Concentration... - The answer is...
That's right! Compared to milk, cherry shrimps contain about 20 times more calcium than milk.
- Now, he's a king of calcium world! - Let's eat! Let's eat this!
- What is the lighthouse passing bento that uses cherry shrimps that increase concentration? - Oh, I want to know!
- It's a lighthouse passing bento. - It's made in 3 minutes!
- Cherry shrimp pilaf! - Wow, it looks delicious! - I want to eat it!
- I want to know! - How is it made?
- First, add butter. - Then, stir-fry cherry shrimps with butter. - It looks delicious!
- When you stir-fry it, it becomes very fragrant and delicious.
- With the help of butter absorbing calcium, it increases concentration even more! - Oh, I see!
- Now, add rice. - I'll try it.
- You made it so quickly! - It smells good!
- It smells fragrant and has a good shrimp smell! - It looks delicious!
- Then, add beaten egg and consommé and stir-fry it lightly, and it's done! - It looks delicious!
- Calcium-rich cherry shrimp pilaf is done! - It looks delicious!
- It's like a late-night snack! - The shrimp smell is amazing!
- It's perfect for entrance exams!
- Calcium-rich and increases concentration!
- Cherry shrimp pilaf that's perfect for entrance exams' bento!
- Everyone, please give it a try! - More and more!
- I thought it was a good idea, but kelp also looks good, doesn't it? - That's right!
- In terms of calcium, cherry shrimp is the best! - I see!
- The next Tokyo University pass bento is... - In addition to cherry shrimp, cheese is a food rich in calcium.
- If you combine cheese with certain foods, you can increase calcium absorption even more! - I wonder what it is...
- Here is the question! - Increases concentration!
Which food helps with calcium absorption?
- I want to know! - This is pretty specialized, isn't it?
A. Shiitake mushroom
It looks delicious!
B. Broccoli
What?!
Everyone, please think about it!
- I don't know about this! - What is this?!
- Does this apply to people with cancer? - Doesn't it apply to nutrition?
- I know that calcium x tututuntu increases absorption. - Ah, you know about it!
- I know about it, but I don't know which one is included! - I know which one is included, but...
- That's right! - Let's see Sei's answer. Open!
- Nishiyama-san's answer is B! - Huh?
- What does "tututuntu" mean? - Vitamin D!
- Vitamin D! - Oh, I see!
- That's correct! - That's amazing!
- That's amazing! - That's where knowledge comes in!
- It's included in broccoli. - It's included in broccoli.
- When I thought about it like this
I thought about how to put broccoli and cheese in a bento box. - Ah
I see! That's how you think about it!
- Don't you often see cheese inside of shiitake mushrooms? - Yeah, yeah!
- That's how I thought about it! - I see!
- It's rich in vitamin D that helps absorption of calcium from cheese! - She says it's vitamin D!
- So, the light passing bento using shiitake mushrooms that helps absorption of calcium is... - Is it shiitake mushrooms?
You can make it in 5 minutes!
- Shiitake mushroom cheese mayo toast! - Wow, it looks so good!
- The way of making it is... - Cheese mayo doesn't always taste good!
First, cut off the shaft of the shiitake mushroom.
- This part of the shaft is also an ingredient. - Oh, I see!
Then, put mayonnaise on it.
- Mayonnaise makes shiitake mushroom easier to eat. - It looks so good!
- Then, add cheese powder. - Oh, cheese powder!
- Shiitake mushroom and cheese boost up absorption of calcium! - I'll put a lot of it!
- After that, toast it for 5 minutes! - Wow, it looks so good!
- That's all you need! - Is that all you need? - It looks so good!
To boost up absorption of calcium, shiitake mushroom cheese mayo toast is ready!
- It looks so good! - It looks so good! - It's so cute!
- It's so good! - Because of shiitake mushroom's shaft, you can eat shiitake mushroom without leaving anything out.
- I want to eat it! - It's the best way of eating shiitake mushroom! - I want to eat it!
- I knew vitamin D, but I made a mistake! - What should we do today?
- You made a lot of mistakes. - As an impression, you made a lot of mistakes, didn't you? - Impression, image!
What is the next passable dialect?
- For examiners, memory power is life, isn't it? - Of course!
- The nutrient that increases memory power is called "lessin". - Lessin?
Lessin is an important nutrient for learning that makes the brain create substances that increase memory power and thinking power.
- Here is the question! - Yes!
Which food contains more lessin that increases memory power?
A. Milk
B. Eggs
Everyone, please think about it!
- Intuition is important! - Intuition!
- The result is intuition! - I think I can do it!
- Are you confident? - Yes!
Let's see everyone's answers! Open!
- Everyone chose B! - It's a tie!
- Eggs are excellent, aren't they? - Of course!
- It's like everything but vitamin C. - Oh, is that so?
If it's milk, I thought that drinking milk would improve memory power and it would work well.
- That's right! - Yes, yes, yes!
The answer is...
Eggs are one of the top ingredients for cooking, and are an indispensable ingredient for memory power.
That's right!
Today, they'll use eggs to make an omelette.
They only use a microwave oven!
Microwave omelette!
How do they make it?
First, put a plastic wrap in a heat-resistant container.
Then, put an egg in it.
I think I can make it, too.
Put an egg in a plastic wrap.
Then, put milk in it.
Oh, you use milk!
Milk can also save calcium.
Then, microwave it.
Is that all?
Don't you season it?
Just heat it for two minutes.
I'm surprised!
It's so fluffy!
Then...
It's so easy!
If you put a plastic wrap in it and twist it...
You can easily make an omelette, can't you?
It's easy!
If you put a plastic wrap in it, it's easy to wash it.
A microwave omelette that improves memory power is completed!
Microwave it for two minutes!
It's easy even in the morning when you don't have much time!
It's an omelette that improves memory power!
The next Tokyo University pass lunch is...
For the entrance examiners, physical condition is very important, isn't it?
That's right!
Vitamin C is a nutrient that improves memory power!
Here is the question!
Vitamin C seems easy to understand!
Which food contains a lot of vitamin C, which improves immune power?
A. Red bell pepper
B. Avocado
I've never been conscious of it.
Now, everyone, please think about it!
By the way, it's C, isn't it?
Why is it red?
The nutrients are different.
Green and yellow?
Is it this one?
Now, let's look at everyone's answers!
Open!
B is only for Oshima-san and Ashimoto-san!
I was raising it, but it's getting redder and redder, isn't it?
So I was wondering if the nutrients would disappear if that happened.
Konami-chan, it's not that the nutrients are getting worse, but it's matured, so I think it's probably good.
Is that so?
As expected of middle-class people!
Speaking of vitamin C, there is an image that it contains a lot of lemon.
Red bell pepper is said to be the king of vitamin C, thanks to its large amount of lemon.
Today's "pass" bento using red bell pepper is...
A frying pan and super-low-calorie red bell pepper shini-kuzu bento.
How to make it is...
First, cut the red bell pepper lengthwise in half and remove the seeds.
Next is making meat sauce.
Speaking of meat sauce, it is a process of cutting and stir-frying onions and taking time and effort.
Miki mama will introduce you to super-low-calorie super techniques!
Instead of onions, they use bean sprouts!
Onions are really troublesome to cut, aren't they?
But bean sprouts, look! They easily break into pieces and become soft!
Once you eat it, it's completely onions!
I see! The texture is the same!
By turning onions into bean sprouts, you don't have to stir-fry them and the cost of ingredients is also reduced!
Reduce the cost of ingredients! It's like one stone, two birds!
Once bean sprouts are finely chopped, season with salt and pepper and add bread crumbs and mix well!
Then, put red bell pepper and meat sauce on vitamin C and cover with a lid and steam for 8 minutes!
Then, season with sauce and ketchup and you're done!
It's easy!
Red bell pepper and meat sauce that increases immunity are complete!
I think there are many people who are not good at eating vegetables
but it is easier to eat by stacking hamburger meat
and vitamin c is plenty
so immunity is also increased and it is the best side dish, isn't it?
That's all!
I wanted to do it more!
This will decide the final!
Mr. Sakashita, Mr. Oshima, who has been protecting first place since the first hour,
Mr. Yamaguchi, who has a middle-class qualification for vegetables,
Mr. Ogura, who aims to win the non-cancer championship for children!
Mr. Nishiyama, who aims for a big reversal from the worst!
Who will advance to the final?
I'm surprised because there are people who cry.
She is the most angry.
The final match is a quick cooking quiz.
The person who gets three points will win.
These three people.
How are you feeling, YUKONI?
When I was in this program, I was excited.
I thought I could do it at home instead of studying.
But I was motivated today.
And the person who will fight against it is CHIRIKO.
I also have a child.
- Please answer. - Yes!
- It's too early. - It's too early.
What dish is it?
- Will he attack or not? - Cut it into small pieces.
What is it?
- What is it? - What is it?
No one attacks yet.
- Yes! - What is it?
- To be honest I knew it
but I didn't attack you. - No
no, no, you have to attack me. - Attack me. - Why do you have to say that? - If you get two more questions
you will win. - Good luck
Moe-san! - Good luck!
- What kind of food do you make? - This series? - You know, right? You know, right, everyone?
- Answer if you make it or not. - I'm not good at this anymore.
- But Murashige understood it too! - Murashige understood it too!
Murashige understood it too!
- I thought you had the same way of doing it, and I thought you were good at it - Wow, that's amazing!
- Please answer the name of the dish you are eating now. - What is it?
- What is it? - The panel can be seen little by little. Please take a closer look!
Will Yamaguchi-san and Ogura-san reach the finish line and will Sakashita-san be able to catch up?
Will it be decided here?
Wait!
Answer the name of the hidden dish.
Look carefully!
If I answer only one question, people will say, "What's going on?"
From now on, special test.
Obaka will challenge Miki's remake food test.
Here is the question.
Nikujaga (meat and potatoes)
It's common.
We make too much Nikujaga and it's left over.
It's always left in our mouth.
We will remake Nikujaga into our family's favorite authentic Western food.
Let's remake!
What's in Nikujaga?
I'll put it in.
I'll put Nikujaga in here.
Nikujaga already has flavor in it.
It's cooked.
You can cook it right away.
I'll crush the potatoes and eat it.
Yasuko wrote it in a hurry.
I'll put in flour to make it thick.
You two are always ahead of me.
I'm watching you very carefully.
I can still smell Nikujaga.
I'll add water little by little.
If you add water little by little, it's hard to make it into a ball.
That's not right.
It's getting there.
I'll put in ketchup and sauce.
That was close.
You put in sauce?
I want one of you to get it right.
I put in ketchup and sauce.
If you put in Nikujaga sauce, it will taste better.
That's correct.
That was easy.
That's amazing.
Serve it with rice.
It takes about an hour to cook, but if you have a butcher, you can already taste it, so just add a little seasoning and stir-fry it.
You can make it in three minutes.
It's not unfair at all, is it?
Next is how to determine the delicious ingredients practiced by qualified mothers on a daily basis.
For broccoli, look at the back of the stem and sometimes there is a hole in it.
Instead of that, buy a beautiful one that is tightly packed.
That's right. Sometimes there is a hole in it.
Broccoli, which has grown rapidly due to the influence of the weather, seems to be able to hollow out without catching up with the growth of the stem.
In addition, since the texture is hard and like a streak, it is said that broccoli is softer and tastier without hollowing out.
Teacher, that's ...
I will buy a tube that is tight.
Isn't that usually the case for me?
Isn't it fast if you look at the back like this?
I usually aim for it.
Like Marina-san, you can look at the back.
I want something like jitsuwa, but it's a thin one.
I don't buy a color that is dead and light and transparent.
Igari-kun, come to the dressing room later.
Teacher Yomida's "chirico" has begun.
It's the first time I've heard it.
It's long. It's long.
Is there anything else?
Cucumber.
I used to grow it, but the fresher it is, the more thorns it hurts and I can't touch it.
There are times when it's really sharp.
Of course.
It's not very tasty when it's smooth.
Teacher, that's to say, cucumbers have thick trunks and no matter how bent it is, I buy a heavy one.
I buy a heavy one that is blue and blue.
That's pretty much it.
I don't buy weird colors that are light and bent.
You didn't even call me out.
I didn't even call you out.
This is the first time I've seen Okan doing such a variety show.
I want Okan-san to calm down.
Next week is Kanji special with all Kanjies.
The talented entertainers with Kanjies will challenge the difficult questions with Kanjies.
I can't read this.
This is different from the Kanji of this generation.
No way! Why? Why?
If you want to watch it again, go to TVer.
Previous episodes are on FOD.