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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".
I'm Ebisu.
Look at this jersey.
I'm really sorry.
What are we doing today?
You're a coach.
Let's go to a coach.
Is it here?
It looks like a college.
Do you want to go to a cafe?
It's a company-profit partnership.
What is a cafeteria college?
It's a real estate company.
Let's go.
What are you going to do in a real estate company?
Mishira, Mishira, Mishira, Mishira!
A stylish city, Ebisu, Tokyo.
The "kobushifactory" that appeared there in a jersey outfit is...
We are "kobushifactory".
Nice to meet you.
I'm Takada, a teacher at a real estate company.
Nice to meet you.
What is the job we are going to challenge today?
I'm going to be a sushi craftsman today.
Sushi craftsman!
Thank you in advance.
So, the job "kobushifactory" is going to challenge is...
Sushi craftsman!
This time, we came to "inshokujin university".
This is a school that concentrately teaches the technology that is used in the field for people working in the food industry.
At "sushi maester" class, you can learn practical skills as a sushi craftsman,
from shopping at the market to standing in a shop.
In "work challenge 2", the teacher will choose one person who worked the hardest and is suitable 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 craftsman"?
Speaking of foreign food in my family, I hate sushi.
Everyone grew up in a family that loved sushi, so I'm looking forward to touching fish today.
I'm 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's okay.
I cook quite a bit 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 kind of person whose parents don't eat much fish, so I've only eaten tuna.
But I've started to like horse mackerel recently, 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 I've started watching cooking videos little by little recently.
I think I'm more used to it than everyone else, 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 basic schedule for a day.
They say they switch early and late, but it's 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, you will try "EDOMAE SUSHI".
Before that, cooking originates from culture.
After understanding the culture a little, we will proceed with cooking.
As I said earlier, "EDOMAE SUSHI" is a simple sushi like "KAITEN SUSHI".
It's like "KOYO SUSHI".
I think it's a style of eating it with soy sauce.
"EDOMAE SUSHI" is basically a state where you cook all the ingredients and serve them as they are and you can eat them right away.
The interesting story has begun.
Let's ask him what "EDOMAE SUSHI" is.
"EDO" means "TOKYO".
The second one is "HITOTEMA".
"HITOTEMA" means "processing".
In order to make the fish delicious, we will challenge how to mature it, how to make it into kobujime, and how to make it into sujime.
What you have to do is to pickle it, boil it, boil it, and make it into sujime.
- Then, kobujime. - Kobujime. It looks delicious.
These five are called "edomaezushi"'s ancient techniques.
As you evolve, you will learn things like "sukombujime", "ensuijime", "sudooshi" and many other techniques.
These five are called "edomaezushi"'s ancient techniques.
- Today, you will learn them. - Yes.
When you say "osushi", you usually think of "kotobuki ni tsukasa" as "osushi".
But we use the word "sakana hen ni umai".
"sakana hen ni umai".
"kotobuki ni tsukasa" used to mean "happy day" or "sunny day" in the past.
"osushi ni umai" used to mean "happy day".
"osushi ni umai" used to mean "happy day" in the past.
Is there a point where you can tell which restaurant is good?
A point where I can tell?
First of all, at the entrance and windowsill.
You can tell.
I've been in this industry for about 28 years.
I think I've been to about 500 restaurants.
That's amazing!
From cheap restaurants to expensive ones.
I like sushi and I go around a lot.
I don't go profiling at the entrance.
But as soon as you enter, you can tell whether it's right or wrong.
When you think it's wrong,
For example, the toilet is dirty.
The board in front of you is a little dirty.
The way you hold it is messy.
The cutting board is dirty.
It's a vivid thing.
When such vivid points accumulate, sushi becomes less delicious.
The moment you see the entrance, you basically make a reservation.
You can't say no.
You can't go in.
As soon as you see the entrance, you're like, "Wow!"
When you look at the photo homepage, you think it's a stylish entrance.
I'm looking forward to it.
The photos are also taken beautifully.
But when you actually go in, it's really dirty and full of garbage.
That's not 99% delicious.
I see.
So when you can enter for free, you can see the entrance a little.
I see.
I can see if there's glue or if there's garbage around.
It's just Mr. Takada's opinion, but I'd like to use it as a reference 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,
By the way, is there anyone who cooks at home?
Is there anyone who can use a knife?
Well, it's home cooking, like cutting green onions or something like that.
I'm glad you're used to using knives.
But basically, the knives you're using are called cultural knives.
It's a knife like this.
I'm sorry, I don't have a good heart.
It's a knife like this, but I'm going to use it today.
Yanagiba knife and horse knife and beef knife
I'm going to cook with these three types.
Yanagiba knife is this one.
It's shaped like this. It's the one that cuts sashimi.
It cuts tsukuri and stuff like that.
You can just leave it like this.
It's okay, but if you push it or pull it, it'll cut you a lot.
So when you use it...
I'm sorry.
When you use it and you think, "Oh!"
I want you to be careful of this.
When it's a little dangerous, do it slowly and don't panic.
It's really sharp, so it's fast to stick together.
When it cuts, it's pretty heavy.
I really want you to be careful about 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 is said to be versatile.
This is the last "gyuto" knife.
This is for cutting green onions, radishes, and various things.
There are people who come from abroad, so they can't get a knife like this, even a vegetable knife.
"Gyuto" is sold all over the world, so I'm trying to use "gyuto" because I 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.
I've prepared all the numbers for you today, so I'd like to proceed with cooking based on them.
Thank you for your cooperation.
I've shown you a few knives.
Looking at it, I've only seen knives for cutting vegetables and meat and bread at home.
When you cut fish, you need another knife.
Looking at the knives used by the craftsmen, the members were also attracted.
Now, we're going to use "enagi-ba" knives, "deba" knives, and "gyuto" knives for practice.
Since we're here, we're going to change into "itamae" clothes.
Now, "kobushi factory" is in "itamae" clothes.
It's getting darker.
It only looks like it.
I want to make delicious sushi with everyone.
We'll do our best!
We're fired up!
Now, "kobushi factory"'s long day of working with fish begins!
Second challenge, "shitago shirae"
Well, second challenge, "shitago shirae"
Mr. Takano, what are you going to do?
Well, today is "edomaezushi" but...
we need to prepare one of the dishes.
So, first of all, before we start preparing, I'll let you unload the fish.
Well, let's meet the fish!
Wow!
This is it.
It has a head.
I don't see it at all.
This is it.
Wow!
He'll use a mackerel and teach us how to unload it.
First of all, a fish must have scales.
When you touch a desert horse like this, you may feel like it doesn't have scales but...
it definitely has scales.
When you do like this...
Wow!
You look enthusiastic!
When you do like this, it definitely comes out.
First of all, scales...
In sushi restaurants, scales are definitely 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 a fish and a knife must always be at 90 degrees.
If it's at an angle like this...
you can't eat it.
So, a knife and a fish must always be at 90 degrees.
I want you to remember 90 degrees at all times and remove scales.
Then, it's this one.
I'll remove it like this.
First of all, scales...
Scales...
It's called "engawa" in Japanese.
Put a knife at an angle like this and like this...
Gently...
Like shaving a beard...
I don't shave a beard.
Well...
It's like...
How can I say?
It's like...
Paisuke
Really...
I think it's a little hard.
To be directed very hard, the blades won't make a straight line.
So I'm noticing that.
Next, let me explain a bit of a problem you're facing.
There is this bumpy part here, but please look at it for a moment.
Please touch here and here if you can.
Can I touch it?
Yes.
Oh, it's hard.
This is also a scale.
Oh!
The thin scale that was attached here is also a part called a scale.
Oh!
If you have it here, the cutting board slips like this.
So, if you do it like this, you put a blade like this.
Oh!
Like this.
Oh!
This part of the scale, this hard part, is about in the middle, so I take it like this.
Wow! It looks like a caterpillar!
No!
Yes, it looks like a caterpillar.
Yes.
Next, I will remove the internal organs as it is.
If you are not good at it, please look at it lightly.
I'll put a knife in here for a moment.
It's straight like this.
There is something called "belly fin".
Belly fin.
Oh!
It's an image of passing a knife between this belly fin and belly fin.
In between.
Oh!
It's like this.
Wow!
It comes out like this.
Wow!
Then, when you open it up, the organs come out.
Yes.
When you open up the organs up to here, you take it out like this.
Wow!
It may feel weird, but it's like this.
Wow!
And this...
Wow!
It's like this.
In addition, it seems like there are parts that don't have to be removed in particular.
Can you see this part in the organs?
It has a thin membrane and blood is solidified here.
If you don't remove it cleanly here, the fish will smell.
Wow!
So, in order to eat fish deliciously, under the spine...
Here is the spine.
Right under the spine...
Well, it's a human and rib bone part.
I always remove the rib bone part cleanly.
So, for fish like this...
I often 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 hold the sushi, it will be torn apart and you can't hold a 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 of all, remove the scales and remove the organs and wash with water.
Can you do it, everyone?
We can do it!
The leader wants to do it all the time.
That's right.
I'm looking forward to it the most.
It seems like there are some people who are not good at talking.
That's right.
I'm not good at it.
Even inside the fish...
That's right.
I'm not good at it.
That's right.
I'm not good at it.
She doesn't seem like she can do it.
Yes.
It's subtle.
I think I can do it with about half of it.
You can do it with about half of it.
I want to try it.
If you don't remove the scales...
Also, like...
Here...
From the tail...
Like scales...
Scales...
Like hard scales on the surface...
I think I can do it with those.
That's right.
I think I can do it with those.
That's right.
I don't think I can change the inside of it.
This is "Kobushi Factory"'s "Bad at cooking fish" index.
More than half of them say they are not good at cooking fish.
After this, we will start cooking, but will it be okay?
Hama-chan says she is not good at cooking at all, but...
My mom and grandpa are coaches.
I often watch them cooking fish.
My dad is also a chef, so I cook quite a bit.
Don't you think you can do it if you do it unexpectedly?
No, I'm not good at cooking fish.
You grew up in a family that loves fish, but it's strange that you are not good at cooking fish.
It's finally the actual cooking, but please do your best!
Now we will start the actual cooking.
First of all, remove the scales, remove the organs, and wash your back cleanly.
Please proceed carefully to the kitchen.
From now on, we will ask the assistant teacher to keep an eye on us for safety's sake.
This is a group that is relatively bad at cooking fish.
It's also difficult for Hama-chan to touch them.
Hama-chan, hold it firmly!
I did it!
When removing the scales, it's basically from the tail to the head.
When I look at Hama-chan, I'm even worried about this.
Ah!
What's going on?
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!
She's become a fish expert.
On the other hand, it's a group that is okay with fish.
Itamae-san, you have your own atmosphere.
And, 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's looking good. - It's looking good.
My tail is about to snap, but it's almost done.
Yes.
Nomu-san of the team "not good at it" somehow cleared it!
I did it. I'm hungry.
I shaved my body.
- It's hard. - Yes, it is.
Now, it's the internal organs of the problem.
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 deep should I put it in?
Meanwhile, Nomu-san is brave and...
My face!
It's 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 hard to go home.
Nomu-san doesn't look at the fish.
Oh, it's pretty good.
I have to look at it.
For some reason, the two who gave up first are checking the internal organs.
After spending a lot of time...
It's bigger than the others.
- You sucked water out of it. - I sucked water out of it.
Did she suck water out of it or is it a giant mackerel?
But for now, it's over.
Finally, they cut it up and cut it into three pieces.
This time, cutting it into three pieces means...
If you can master it this time, you can cut 70% of the fish on earth.
70% of the fish on earth can be cut into three pieces.
Basically, even if you think you've removed the scale, it's always there.
Even sushi restaurants that have been doing it for ten or twenty years will leave it.
So, before you cut it, touch it again, especially this edge, this edge.
If you gently touch the edge and think, "Oh, I don't have a scale," it's okay.
First of all, this belly fin, belly fin and side fin.
Put your teeth in there.
Put your teeth in like this.
Next, put your teeth in here, too.
Like this.
When you put your teeth in, at first, if you go all the way to the center of this spine,
If you don't have a spine, the knife will go this way, so I want you to be careful about that.
But as a feeling, it's like cutting it with the image of the cutting board and the knife being parallel.
Like this.
At that time, you can hear this "katakata."
That's right.
The sound of hitting the spine.
If you can't hear it on the ground, you'll have to go from one side to the other.
Don't say, "Hey!"
If you say, "Hey!", the fish will die.
It's dead.
It's dead, but it's not worth the product.
So make sure you listen carefully to this "katakata" sound.
Then we'll go all the way here.
Next, the spine is usually 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 promise, but if you think you have a spine here, it's an image of inserting the spine up to this part of the blade.
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 difficult 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.
However, 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 to the middle.
That's right.
Like this.
That's good.
It is difficult.
Sako and Ayapan seem to be able to do it.
Meanwhile, the team that is not good at it...
Huh? They are starting to be able to touch it.
They are growing rapidly.
They said something.
If you put your finger like this...
This is...
I see.
The angle...
The feeling...
Ta-da!
Yes, yes.
Both Sako and Aji are beautiful.
Aji...
Oh, that's right.
Let's do it here, too.
Ta-da!
And the person who did it well is...
How is it?
You are excellent.
It is Lele!
I did it!
Amazing!
But there is still a little meaning here.
No, no, excellent! Nice fight!
And Nomu 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 scared, is also struggling!
It's a serious expression that has calmed down a lot!
And Ayapan has a walk in front of the board, but...
How is it? It's beautiful up to here! I don't know about earlier, though!
Great! The arm is also certain!
It's amazing that the back bones are connected like this!
Most beginners cut more than half of this and cut it into two like this!
Everyone, I 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...
What do you think?
Yes!
It's your first time, right?
Yes, it's my first time.
I think you've done a great job for your first time.
I'm happy.
What did you have a hard time with?
Everything.
I had a hard time with everything.
I put water on my body directly.
That made me feel like my belly was bulging.
I couldn't get a sense of my spine's position.
I couldn't feel my spine.
I was too high up.
I didn't know if I was stuck in my spine or if my spine was cut off.
I didn't know.
I was so anxious.
When you first meet students, you're silent.
You're talking and cutting like this.
I thought you were good at it.
Thank you.
You were able to do it without cutting your spine.
I think you're an excellent group.
Thank you.
I'm happy.
The teacher was happy, too.
That's all for today.
Kobushi Factory's "Sushi Craftsman Challenge" continues.
Next time...
Finally, we'll prepare the rice and challenge "Sushi Craftsman's New Way of Holding Sushi"!
Will Kobushi Factory be able to hold delicious Edomae sushi?
And who will be the best challenger?
Look forward to it!
Haruna's Footwear Challenge 2