AISubs v3.7
Estee Lauder!
Laver.
We are going to make a laver roll.
We are going to cut the laver for thin laver roll.
You can leave your gloves on.
You don't have to roll it vertically.
You can put it horizontally and roll it.
Stand up your knife and pull it with your fingertips.
Hold it firmly with your fingers.
Put your knife where you think it is in the middle.
Cut it with your fingertips.
Stand up your knife and cut it with your fingertips.
We have no choice but to consider it.
It is good.
It is perfect.
It is hard to make it perfect.
It is true.
Some of them are out of alignment.
Please weigh 75g of laver from thin laver roll.
Okay.
It is perfect.
It is okay if it is out of alignment a little bit.
Okay.
75g.
It is less than 50g.
75g.
It is perfect.
75g.
Is it okay?
It is great.
Cut 75g of laver roll into thin laver roll.
The smooth part of the laver roll is at the bottom of the roll.
Start from the edge of the roll.
The top part of the roll is 2cm wide.
The bottom part of the roll is 1cm wide.
The middle part of the roll is less than 1cm wide.
Make it like this.
Okay.
The middle part of the roll is less than 1cm wide.
Try it.
Okay.
Bend it a little and spread it out.
If you spread it out, it will be hard, so move it gently.
Okay.
I want it only 2cm wide.
1cm.
This is also the beginning of the right ear.
The left ear is a little more and the right ear is less.
This is averagely difficult.
Bend it to the edge of the ear.
It is difficult, isn't it?
Yes, it is.
There is a lot of rice on this side.
There is less rice on this side.
I brought a little rice and a lot of rice to you.
I have arranged it.
The first one is sumac.
The second one is wasabi.
From right to left.
It is Nussiu.
I see.
It is difficult.
If you wear gloves, it won't work.
This is an important part.
Go from here and stop once here.
Stop here and raise it up.
Move forward.
Use middle and thumb.
Stand up and move forward.
Wear it like this.
Like this.
It is thin.
It is beautiful.
Put wasabi on it.
It is difficult because you are wearing gloves.
I did it.
You did it well.
Put wasabi on it.
Make it as small and compact as possible.
Make it large.
Stop here and raise it up.
Raise it up and move forward.
Move it closer.
Raise it up and raise it up.
That's right.
Good.
You did it.
Next...
Yes.
This is a popular thing in foreign countries.
Buramaki and rolls.
If you get this on your plate, don't use your hands.
Use your next hand.
Okay.
230g.
Can you measure it?
Yes.
Oh, I did it too much.
Did you do it too much?
I did it too much.
It's like this.
Yes.
It's 230g now.
Yes.
Can you make this rice flat from end to end?
Yes.
I'll make "bura-maki".
Equally?
Yes, equally.
Many foreigners come to learn how to make "bura- maki".
I'll teach them how to make "bura-maki".
But I don't add lettuce, avocado or mayonnaise.
But I add cucumbers, red peppers and onions.
But there are many foreigners.
Many foreigners come to learn how to make "bura- maki".
There are many middle-aged people.
Yes, there are many middle-aged people.
I've noticed it.
Good.
Equally.
Yes.
Thank you.
It's difficult.
I'll turn it upside down.
Yes.
Can you turn the wrap upside down?
Yes.
Can you put the brown canpyo at the end of the wrap?
Yes.
Wrap it with the canpyo and wrap it with the wrap.
Lift it up.
I want you to put this much canpyo.
This time, start from the end of the canpyo.
Cucumber.
Tamo.
Takuan.
On top of it?
Yes, on top of it.
Yes.
From here, wrap it with the canpyo and wrap it with the wrap.
Up to here?
Take off the wrap and wrap it more and more.
Yes.
Good.
Did you wrap it to the end?
Yes.
This is a square.
Square.
Yes.
Good.
Can you put it here?
Around the wrap?
Yes.
Cut it like this.
When you cut seaweed, a knife becomes diagonal like this.
Yes.
If you cut it normally, it will look like this.
So, consciously turn it this way.
This way.
Turn it to the right.
In the middle.
Finger V.
V.
With your thumb.
This way.
And cut it with a saw.
Saw.
When you cut it to the bottom.
Hold it with your finger and thumb for the first time in a while and pull out the inside of it.
The inside of the finger.
This is half of it.
It's about time.
And with your thumb, go over there.
And from here, cut it with a saw.
Saw.
Wipe it off.
And again, this is difficult.
And again, this is half of it.
Half of it.
It's stuck.
Yes.
With your thumb and...
Yes, yes.
And the inside of it.
This is glue.
Put it on top of this side.
Put it on top.
Don't put it on top.
Yes.
Can you press it and wrap it up to the bottom?
Yes.
Yes, put it down.
Yes.
Can you make a square shape from the outside?
Yes, yes, yes.
Yes, you're good.
You're good.
And again, this is half of it.
Half of it.
And again, with your thumb and...
Thumb.
Yes.
And when the knife touches the cutting board...
Yes.
The inside of it comes out.
Yes.
Okay, now you can do it yourself.
Yes.
Okay.
Yes.
I'm tired of it.
Yes.
It's difficult.
Yes.
This is...
I think this is what you wrapped up first.
Yes.
I'll cut it into six pieces.
Into six pieces.
Yes.
V again, V.
Yes.
This side with your thumb.
This side.
This is half of it.
This is one-third of it.
This is also one-third of it.
Yes.
It depends on this side.
Yes.
It was right-handed.
That's right.
Move your jaw a little bit.
Move it a little bit.
Yes.
No, not at all.
Oh, it's a little too big.
Yes.
Okay, it's big now.
Yes, it's a little too big now.
It's too big.
This one is small and this one is big.
Yes.
That's why we have different hands.
I see. If we don't have the same height...
Two, two, two, two.
Okay.
Put this thick part here.
Okay.
Now, don't lift it up but stand it up.
Stand it up.
Yes.
Oh, good. That's good.
Good, good, good, good.
Yes.
Put this part and this part from above here.
Yes.
For the second and the fourth one, put the salmon like this.
Like this?
Yes, put it up like this.
Oh, that's good.
Okay.
For the fifth one...
Is it facing this way now? Two, two, two?
Yes.
This way?
No, it's facing the other way.
The other way?
It's facing the other way like this. Two, two, two.
Okay.
This is expensive.
Good, good, good.
It's done.
Matsuzushi.
It's done.
Wow.
Yeah.
But, it's not in good shape yet.
But, it's done.
I'm happy.
It's amazing, isn't it?
Yes, it is.
How much is it?
It's sold a lot now.
How much is it?
It's 4,000 yen.
4,000 yen.
Do you like it?
I love it.
But it's a little expensive, so I only order one.
I'm going to do it, so I don't want to lose.
I'm sorry.
I'm addicted to things I shouldn't be addicted to.