Category
📺
TVTranscript
00:00Teleto!
00:30A traditional Japanese vessel made of wood and leather.
00:37A person who learned how to make a Magewappa is now in Japan.
00:46His first day in America.
00:48He is a woodworking craftsman, Mr. Brendan.
00:55How is it?
01:01This is the smell of Japan.
01:04I'm excited.
01:08He lives in Kentucky.
01:13He first met him six years ago.
01:22Excuse me.
01:24Excuse me.
01:27My wife is here.
01:29Hi.
01:31Nice to meet you.
01:33This is my wife, Jocelyn.
01:36They were college classmates.
01:39They got married after 10 years of marriage.
01:43They live in an apartment in San El Dique.
01:47It's stylish.
01:49It's a cozy house.
01:51This is our living room.
01:54This is the furniture I made.
02:00Let's take a look at his Magewappa.
02:08Let me see.
02:10It's handmade.
02:14It's amazing.
02:16It's well-made.
02:20The feature is the beautiful appearance of the wood.
02:24It's beautiful.
02:28It is made of wood, so it can be used as a room or a lunch box.
02:35It absorbs the excess water from the rice,
02:39and the rice remains intact until the last grain.
02:45The grain is often used as an ingredient,
02:49and it has antibacterial properties, so the rice won't be damaged.
02:53It's a good lunch box.
02:55It's perfect.
02:56The Magewappa has a long history.
02:59The Magewappa from the ruins of the Heian period
03:02is almost the same shape as it is now.
03:09And now, it's popular in Japan.
03:13Yes, it is.
03:15There are many books about it.
03:20There are many posts on SNS about the Magewappa lunch box.
03:28In addition, more and more people are using the Magewappa
03:32as a lunch box in Japan.
03:36Wow.
03:40The Magewappa is actually made of cedar board and Yamazakura leaves,
03:45but it's hard to get them in the U.S.,
03:48so we use oak and hickory.
03:53Wow.
03:55He has never been to Japan,
03:59and he learns by watching videos on the Internet.
04:04How does he make it?
04:07It's stylish.
04:09This is a workshop where three craftsmen share their tools and places.
04:15First, they cut the wood.
04:18Find a nice piece.
04:20What?
04:21I can see your butt.
04:23Wait a minute.
04:25I can see your butt.
04:27That's a shame.
04:30They use a saw to make the wood into a board.
04:35Wow.
04:37I didn't know there was such a machine.
04:39And then...
04:41To bend the board,
04:43you have to warm it up and make it soft,
04:46but the method is not explained in the video,
04:49so I couldn't understand it in detail.
04:53So, using the original method,
04:57you warm up the board and bend it.
05:04What's that?
05:07What's that?
05:09This is a steam box.
05:12You put the board in it, make it soft, and then bend it.
05:16That's a good idea.
05:18It's made by Mr. Brendan,
05:21who uses it to bend the legs of the chair.
05:24Wow.
05:25You pull the steam from this tool,
05:28which is used to peel off the paper,
05:30and put it in the box.
05:33Wow.
05:40In Japan, this is illegal.
05:43I see.
05:44But after trying various methods to make the board soft,
05:48this was the best.
05:51It's slanted.
05:5520 minutes with my son.
05:59When you bend the board,
06:02you use a special tool.
06:07But there was no explanation in detail,
06:11so I made it myself.
06:14That's amazing.
06:16You wrap the board around the water pipe.
06:23Then you fix it with a wire.
06:30It's very hot.
06:32Everything ready.
06:34It slides.
06:36You bend it quickly.
06:38It's hot.
06:40While it's hot, you wrap it around the pipe.
06:44It's a water pipe.
06:48It's bent.
06:50You fix it with this.
06:52It's a power play.
06:54That's amazing.
06:56This goes here.
06:59You put a stopper on it.
07:04You leave it like this for two days.
07:07That's amazing.
07:09After trial and error,
07:11he decided that two days of shadowing was the best.
07:15He studied it.
07:17It's well-made.
07:19That's amazing.
07:21It's beautiful.
07:23You sew it with a wooden leather.
07:31There we go.
07:33It's all done.
07:35The Magiwappa.
07:37That's amazing.
07:40Refer to the video on the Internet.
07:43Cover the areas you don't know with your own techniques.
07:51That's amazing.
07:54It's already done.
07:57He's made more than ten of them.
08:01That's amazing.
08:03I want Brendan to go to Japan.
08:06Through making Magiwappa,
08:09I can learn about traditional Japanese culture.
08:13I can't have such a valuable experience anywhere else.
08:18If you actually see the work of a Magiwappa craftsman,
08:21I think you can get a little closer to the real thing.
08:25After three years due to COVID-19,
08:28to convey his invitation,
08:30he went to Brendan.
08:32He moved from Kentucky to Otago, New York.
09:03Almost three years.
09:05You're finally going.
09:07That's amazing.
09:09I have great news.
09:11What is it?
09:16My three-month-old daughter, Matilda.
09:19Hi.
09:20Can you say hi?
09:22She's so cute.
09:24While waiting for the invitation,
09:27Brendan gave it to his dad.
09:35Are you happy, Matilda?
09:38It's a plane ticket.
09:43You're so excited.
09:45I want to go to Japan.
09:48I'm confused.
09:51She's so cute.
09:54Two years ago.
09:57Brendan.
10:00This way, please.
10:03Finally, he's on his way to Japan.
10:07Welcome to Japan.
10:09Thank you so much.
10:12Thank you for your hard work.
10:14After this,
10:15Brendan learned about Magiwappa's tradition and techniques.
10:20He was surprised when he came back.
10:25This is my new book.
10:30That's amazing.
10:31He's so good.
10:34When he was invited to Japan,
10:36his life changed.
10:41Brendan went to...
10:49Akita.
10:54Very nice.
10:55A little colder.
10:56But it's beautiful.
11:00It's great to come to the birthplace of Oodate Magiwappa.
11:06The birthplace of Oodate Magiwappa.
11:09Oodate City, Akita Prefecture.
11:12What's Oodate?
11:14In the first place,
11:15it's a craft made by bending wood.
11:20It's beautiful.
11:23Shizuoka's Ikawa Menpa.
11:27Kumamoto's Issho-uchi Mage.
11:30There are many kinds.
11:32There are many kinds of craft in Japan.
11:38Among them,
11:40Oodate Magiwappa is the only one
11:44designated as a traditional craft in Japan.
11:47I see.
11:49In Akita Prefecture, which originally had a lot of cedar trees,
11:53a bento box was used by a craftsman
11:57who made dolls.
12:00I see.
12:03In the Edo period,
12:04a craftsman who ruled Oodate
12:07made Oodate Magiwappa as a service to the samurai.
12:13I see.
12:17Since then,
12:18Oodate Magiwappa has become a special product.
12:23I see.
12:26Oodate Magiwappa
12:31Be careful.
12:33Please put your hands together.
12:35Let's enjoy Magiwappa
12:37while feeling the goodness of Magiwappa.
12:39Thank you for the food.
12:40Thank you for the food.
12:41It's a traditional meal.
12:44It's a good meal.
12:47It looks delicious.
12:48Oodate Magiwappa
12:53This is made from experience.
12:58They are all Magiwappas.
13:00They are all Magiwappas.
13:03How does Magiwappa taste?
13:06They are taking turns.
13:07They are taking turns.
13:09Magiwappa is easy to eat
13:12and Magiwappa is special.
13:17The rice and the seaweed go well together.
13:21I feel like I'm eating in nature.
13:28Oodate Magiwappa
13:29went to the land of Baha.
13:36I think I see it.
13:38Wappa building?
13:40Wappa building.
13:43Wow.
13:46Wow.
13:48Wow.
13:50It's full of Magiwappa.
13:53It's so much.
13:58Do you know where it is?
14:00Shibata? Yoshinobu?
14:02Really?
14:03Wow.
14:05That's really exciting.
14:07Oh, my God.
14:08It's really good.
14:10The Shibata Yoshinobu Shop
14:12was founded 59 years ago
14:14by Mr. Yoshinobu Shibata
14:16who won the Zuiho Tanko Award
14:18in 2024.
14:22The beauty and technology
14:24are highly appreciated
14:26and it is one of the factors
14:28that traditional craftsmanship
14:30is recognized by the country.
14:32Oodate Magiwappa
14:34is one of the reasons
14:36why Oodate Magiwappa
14:38has become one of Japan's
14:40leading craft shops.
14:42Wow.
14:49Nice to meet you.
14:51Oh, wow.
14:55Oh, my God.
14:59There's so many.
15:03This is the Shibata Yoshinobu Shop
15:05and this is the Shibata Yoshinobu Shop.
15:11Can I touch it?
15:13Yes.
15:14Oh, my gosh.
15:16Wow.
15:21This is so beautiful.
15:26The colour is beautiful.
15:28It's so beautiful.
15:31The surface is very smooth.
15:34How did they make this?
15:36The photos and the real thing
15:38are completely different.
15:41The roundness
15:44and the smooth finish
15:46are the characteristics.
15:48They made it by bending it.
15:50Yes.
15:53There are many kinds.
15:59There are five layers.
16:01Wow.
16:03Wow.
16:07It's only for sale.
16:09It's only for sale.
16:11Wow.
16:13This low-height one
16:15is a bread plate.
16:17Oh.
16:19A bread plate.
16:21And
16:23a butter case.
16:25A butter case.
16:27Wow.
16:41Oh, my gosh.
16:50Wow.
16:58He's watching.
17:00Wow.
17:02I'm happy.
17:04I thought
17:06I would lose
17:08but I like it.
17:12Actually, this person
17:16is the second generation
17:18of Shibata Yoshinobu Shop,
17:20Mr. Yoshimasa Shibata.
17:2415 years ago,
17:26he inherited it from his father
17:28and made it
17:30in the traditional way.
17:32He mixed the traditional
17:34and the modern
17:36to make it.
17:38It's cool.
17:40Wow.
17:42It's so cool.
17:44Wow.
17:46It's so cool.
17:48This champagne cooler
17:50was awarded
17:52by the Prime Minister
17:54of Japan.
17:58It seems that
18:00Mr. Shibata
18:02knew Mr. Yoshimasa.
18:04Shibata Yoshinobu Shop
18:06to meet Mr. Yoshimasa.
18:08Many years, I've been
18:10reading and reading
18:12and his works
18:14have been hit.
18:16His works are known
18:18in New York.
18:20Wow.
18:22He said he
18:24have mastered
18:26to make the boxes.
18:28Wow.
18:30Wow.
18:32Wow.
18:34Wow.
18:36Wow.
18:38Wow.
18:40Wow.
18:56I'm Yoshimasa.
18:58Oh, my God.
19:00He sneaked behind
19:02Mr. Shibata.
19:04Ah.
19:06Hello.
19:08Ah.
19:10Oh, my God.
19:12Oh, my God.
19:14Oh, my God.
19:16Nice to meet you.
19:18Nice to meet you.
19:20I'm Brandon.
19:22Nice to meet you.
19:24Nice to meet you.
19:26My words.
19:28I'm too excited.
19:30Nice to meet you.
19:32Nice to meet you.
19:34It's delicious.
19:36Thank you for coming.
19:40It's so...
19:42It's worth coming to see
19:44even if it's far away.
19:46I'm so happy to meet
19:48the person I admire.
19:50I'm glad
19:52that you're so happy.
19:54How should I call you?
19:56How about Masa?
20:00Can I show you my Magewappa?
20:02Yes, of course.
20:04Okay.
20:06Let's take a look
20:08at the Magewappa he made.
20:10It's completely unique.
20:12It's still a Magewappa.
20:14Oh, yeah, yeah.
20:18He uses a different wood
20:20than usual.
20:22What is his evaluation?
20:24I'm excited.
20:26How is it?
20:28I can see where he's struggling.
20:30Wow.
20:32How many points
20:34out of 100?
20:3670 points.
20:38Wow.
20:40He's doing his best.
20:42He's good at gluing.
20:44He's doing a good job.
20:46Yeah, yeah.
20:48It's round.
20:50The circle is round, too.
20:52It's beautiful.
20:54You're very kind.
20:58As a tool,
21:00I add beauty.
21:02When my father started,
21:04it was like this.
21:06When he asked me
21:08to buy it,
21:10it had to be beautiful,
21:12so I prepared beauty and beauty.
21:14That's nice.
21:16I didn't prepare beauty yet.
21:18I think there's no problem
21:20to use it, so 70 points.
21:22The other 30 points are
21:24for this time.
21:26I think you'll understand.
21:28I'm honored.
21:32He wants to add beauty.
21:36Let's go to the nearby factory.
21:40This is the factory.
21:42Oh, is this the factory?
21:44Wow.
21:46Oh, wow.
21:48It's big.
21:50Please come in.
21:52After this,
21:54the craftsman's technique
21:56of making Magewappa
21:58that has both beauty and beauty
22:00is...
22:02It's so soft.
22:04In order to learn
22:06the traditional Japanese Magewappa making,
22:08Mr. Brendan,
22:10an American,
22:12came to Japan for the first time.
22:16It's made of wood,
22:18so it's very absorbent.
22:20It's very popular in Japan,
22:24and it's attractive
22:26because it's packed with
22:28delicious side dishes and rice.
22:30Just by putting it in,
22:32it looks really delicious.
22:34Please make my bento, too.
22:36Yes, please make it.
22:38It's sudden,
22:40but here are the best three
22:42side dishes of bento.
22:44The third place is hamburger,
22:46but the second place is...
22:48I wonder what it is.
22:50Tamagoyaki.
22:54Tamagoyaki,
22:56which is also called
22:58the national food of Japan.
23:00In the first place,
23:02it is said that
23:04castella was transmitted
23:06from Portugal
23:08in the Southern Hemisphere,
23:10so people began to eat
23:12Tamagoyaki.
23:14In the Edo period,
23:16it is said that
23:18it is the original form of Tamagoyaki.
23:20It is also popular
23:22as a side dish
23:24of Magebappa bento.
23:26We invite
23:28Mr. Ilham from Morocco
23:30who loves Tamagoyaki.
23:34It's freshly made
23:36at Yamacho,
23:38which is popular in Tsukiji.
23:40It looks delicious.
23:42Let's eat.
23:46Congratulations.
23:52It's really delicious.
23:54After that,
23:58it was established
24:00140 years ago.
24:02Here,
24:04the ultimate Tamagoyaki
24:06is made with
24:08a cooking method
24:10that is unthinkable
24:12in common sense.
24:14Mr. Shotaro Ikenami,
24:16also known as Bun-Go,
24:18also used to make Tamagoyaki.
24:20Mr. Arakawa,
24:22who has been making Tamagoyaki
24:24for 9 years as a craftsman,
24:26is the only person
24:28who is allowed
24:30to make Tamagoyaki.
24:34First,
24:36he took out
24:38the Ataribachi.
24:40Ataribachi?
24:42Ataribachi.
24:44I've never seen it before.
24:46Ataribachi.
24:48Then, he put boiled
24:50Shiba shrimp in it.
24:52This is Ataribou.
24:54Ataribou.
24:56Ataribou.
24:58Ataribou.
25:00Ataribou.
25:02Ataribou.
25:04Ataribou.
25:06Ataribou.
25:09When the shape of the shrimp
25:11is gone,
25:13he adds sugar
25:15and white fish paste
25:17and mixes it.
25:19The more you knead it,
25:21the stickier it gets.
25:23He hasn't used eggs yet.
25:25I can't believe
25:27it's going to be Tamagoyaki.
25:29When I first made it,
25:31I didn't think it would be like this.
25:35When it thickens,
25:37it becomes like cream.
25:39He's adding eggs.
25:41Yes, eggs.
25:43He's adding eggs.
25:45The eggs are here.
25:47The eggs are here.
25:49He breaks the eggs
25:51into several pieces
25:53and mixes them little by little.
25:55By doing this,
25:57the air doesn't get in
25:59and the dough doesn't get burnt.
26:01He doesn't add air.
26:03The amount of eggs
26:05is about 10.
26:07Wow, amazing.
26:11He mixes it
26:13for 30 minutes.
26:19The color is changing.
26:21Yes, it's becoming like Tamagoyaki.
26:23It's glossy.
26:25I want to make
26:27this Tamagoyaki at home.
26:29I think it's difficult.
26:31I've been a chef
26:33for 20 years,
26:35so I'm still learning.
26:37Finally, he adds soy sauce
26:39and a little bit of salt.
26:41Just a little bit.
26:43The dough is done.
26:45It took 50 minutes.
26:4750 minutes for Tamagoyaki.
26:49He pours the dough
26:51into the oiled Tamagoyaki pan
26:53and pours it all in.
26:55Wow, amazing.
26:57Then...
27:00I turn off the fan.
27:03Why do you turn off the fan?
27:05The heat is taken away
27:07by the fan,
27:09so I turn it off to prevent that.
27:11I turn it off in 5 minutes.
27:13I see.
27:15Instead of Tamagoyaki,
27:17it becomes Ileham Yaki.
27:19There's another reason
27:21why he turns off the fan.
27:23The temperature is actually
27:25very low.
27:27Even a mild cold can make it go away.
27:29And then...
27:31I'll use this charcoal
27:33to grill it for 40 minutes.
27:35I'll grill the four corners first.
27:37I'll move the moisture
27:39to the center
27:41and remove the moisture
27:43from the center.
27:45It's interesting.
27:47He'll grill it
27:49on a very low heat
27:51from the bottom
27:53to the top
27:55and move the charcoal
27:57when it's grilled.
27:59He'll do it for 40 minutes.
28:01This is the reason
28:03why it's called
28:05the ultimate Tamagoyaki.
28:07Wow.
28:21Mr. Arakawa
28:23has been in charge of it
28:25for half a year.
28:27He grills one Tamagoyaki
28:29for about 2 hours
28:31and 4 pieces a day.
28:33He grills Tamagoyaki every day.
28:35This is also part of his training.
28:37Tamagoyaki requires
28:39a lot of time and effort.
28:43You can't fail.
28:45This is crazy.
28:47Excuse me.
28:55This is like a surgery.
28:59I want to help too.
29:03Turn it over
29:05and push it forward
29:07to remove it.
29:11Wow.
29:13It's amazing.
29:21Tamagoyaki
29:23Tamagoyaki
29:25Tamagoyaki
29:27I like horses.
29:29I'm in a horse riding
29:31competition.
29:33What kind of horse riding
29:35do you do?
29:37There's a circuit.
29:39I do horse riding
29:41and beauty in it.
29:43Figure skating, too.
29:45You must have a lot of money.
29:47I do it 12 or 13 times.
29:49The second most popular dish
29:51in the lunch box ranking,
29:53Tamagoyaki.
29:55It's made in an unusual way
29:57at Ginza Sushi Ko.
30:01It's low heat from the bottom
30:03and charcoal fire from the top
30:05for 40 minutes.
30:07Wow.
30:09It's amazing.
30:11It's done.
30:13Turn it over
30:15and push it forward
30:17to remove it.
30:19It's done.
30:23Wow.
30:31It's done.
30:33Wow.
30:35Tamagoyaki
30:37at Sushi Ko
30:39has a history of 140 years.
30:41Ikedami Shotaro
30:43also loved Tamagoyaki.
30:45It looks like a Basque cheesecake.
30:47That's right.
30:49Is there such a vivid yellow?
30:51It's beautiful.
30:53It's the ultimate dish.
30:55This is...
30:57It's freshly baked
30:59by Mr. Ilham.
31:01I eat this much.
31:03It's like a castella.
31:09It's delicious.
31:11It's really delicious.
31:13Hmm.
31:15I was surprised by the shrimp,
31:17but it's sweet
31:19and fluffy.
31:21It's amazing.
31:23It's like a castella.
31:27I might eat it all.
31:29Please do.
31:31After they came back,
31:33they made
31:35more than 300 pieces of Tamagoyaki.
31:37It's delicious.
31:39It's beautiful.
31:41He's good.
31:43His father,
31:45Mr. Mustafa,
31:47I ate Tamagoyaki every day.
31:49There was a time
31:51when I didn't want to see it anymore.
31:53But now,
31:55I love Tamagoyaki.
31:57Mr. Ilham
31:59fell in love with Japan
32:01because of his invitation.
32:03He applied
32:05for the job
32:07of the Japanese Embassy in Morocco.
32:09Now,
32:11he teaches Japanese,
32:13but he is also
32:15in charge of cultural affairs
32:17of the Japanese Embassy.
32:19He wants to spread
32:21Japanese culture in Morocco.
32:25The first place
32:27is...
32:29I don't think it's deep-fried food.
32:31What?
32:33I think it's meatball or sausage.
32:35What is it?
32:37It's deep-fried chicken.
32:39It's a classic.
32:41Yes, it's deep-fried chicken.
32:43When it comes to bento,
32:45deep-fried chicken is
32:47loved by all ages.
32:49Deep-fried chicken is the best.
32:51In 2020,
32:53the annual consumption of deep-fried chicken
32:55in Japan exceeded 400 million pieces.
32:57It was about
32:5990 years ago
33:01when deep-fried chicken
33:03appeared on the table.
33:05Mikasa Kaikan,
33:07a restaurant in Ginza,
33:09introduced deep-fried chicken
33:11as a menu for the first time.
33:13It was so popular
33:15that it was called
33:17a specialty of Ginza.
33:19It spread all over the country
33:21in a blink of an eye.
33:23In order to learn
33:25how to make deep-fried chicken,
33:27which is popular
33:29as a side dish of Magiwappa bento,
33:31we invited Mr. Kamilo from Argentina.
33:33We visited
33:35Nakatsu City, Oita Prefecture.
33:37Oh, Nakatsu.
33:39When it comes to deep-fried chicken,
33:41Oita Prefecture has the highest consumption
33:43of deep-fried chicken in Japan.
33:45Among them, Nakatsu City
33:47has more than 50
33:49specialty stores
33:51and more than
33:53convenience stores.
33:55In the deep-fried chicken Grand Prix,
33:57it won the gold medal
33:5913 times in a row.
34:01Mr. Kamilo
34:03is going to a popular restaurant
34:05in Ginza.
34:09Welcome.
34:11Hello.
34:13Nice to meet you.
34:15What's going on?
34:17I'm Kamilo from Argentina.
34:19I'm Nishigori.
34:21I'm the first president.
34:23I'm the president now.
34:25I do everything I know.
34:27Thank you very much.
34:29Thank you very much.
34:31He's so polite.
34:35Bungoya is a half-century-old
34:37butcher shop.
34:39It's a place loved by
34:41the elderly and the elderly.
34:43Would you like to try it?
34:47Thank you very much.
34:49It's delicious.
34:51You might drop it.
34:53Be careful.
34:59It's nice here.
35:01It looks delicious.
35:09It's hot.
35:11It's hot.
35:21It's delicious.
35:23It's very delicious.
35:25This fried chicken
35:27is crispy
35:29and the inside is very juicy.
35:31It tastes great.
35:33It's the best fried chicken
35:35I've ever had.
35:37Thank you very much.
35:39Thank you very much.
35:41Thank you very much.
35:43I want to eat it.
35:45He's going to borrow
35:47the apron of the shop
35:49and see how it's made.
35:55He's going to use
35:57a broiler.
36:01You're going to use
36:03the skin, too.
36:05I've already marinated it.
36:07It tastes better that way.
36:11He's going to cut it into pieces
36:13the size of a fried chicken.
36:15Now,
36:17I'm going to marinate it.
36:19This is the most important part.
36:21This is salt.
36:23Four spoons of salt.
36:25First, he's going to rub in the salt.
36:29Why do you rub in
36:31the salt?
36:33So that the sauce
36:35can be absorbed well.
36:37By rubbing in the salt,
36:39the water from the chicken
36:41comes out
36:43due to the pressure.
36:45When it's marinated in the sauce,
36:47the sauce will be
36:49absorbed into the meat.
36:51From the bottom to the corner.
36:53From the corner to the corner.
36:57And now,
36:59he's going to dip it in the sauce.
37:01I'm sorry.
37:03Please wait.
37:07He wants to learn
37:09and make it his own.
37:11He doesn't have any regrets.
37:13I'm studying hard.
37:17He won the gold medal
37:19for the best sauce.
37:21First,
37:23he puts the apples,
37:25garlic, and ginger
37:27in a blender.
37:29The apples contain
37:31an ingredient called
37:33apple cider vinegar,
37:35which softens the meat.
37:39And
37:41there's a secret ingredient.
37:45The secret ingredient
37:47is
37:49something that only
37:51the employees know.
37:53I promise I won't open
37:55a store here.
37:57Wait a minute.
37:59That's a secret.
38:03Then he adds
38:05Oita prefecture's light soy sauce.
38:09He lets it sit for about a month.
38:11A month?
38:13The fermentation progresses
38:15and finally,
38:17this is
38:19the secret sauce.
38:21I can't do this at home.
38:23He puts it
38:25in the marinated chicken.
38:27I'm going to put it in the corner.
38:29From the corner to the corner.
38:35After mixing it well,
38:37he puts it in the fridge for a day.
38:41By letting it sit,
38:43the flavor of the sauce is
38:45absorbed by the chicken.
38:49Next,
38:51he puts starch powder
38:53in the chicken.
38:55One, two, three.
38:57The point is
38:59to coat the meat
39:01so that the batter doesn't get thick
39:03and to coat it evenly and thinly.
39:05Once the preparation is done,
39:09he puts it in the oil.
39:13What kind of oil do you use?
39:15It's natane oil.
39:19Natane oil
39:21makes the chicken crispy.
39:27After putting it in the oil,
39:29it takes about
39:31six minutes.
39:33He deep-fries the chicken
39:35for six minutes.
39:37Don't you deep-fry it twice?
39:39Of course, I deep-fry it once.
39:47It's not good
39:49if you deep-fry it twice.
39:51The taste becomes hard
39:53and it's not good.
39:57If you don't deep-fry it twice,
39:59the batter becomes hard
40:01and the taste of the sauce
40:03becomes too strong.
40:05By deep-frying it once
40:07at 170 degrees,
40:09the outside is crispy
40:11and the inside is juicy.
40:17By the way,
40:19there is a way
40:21to make the batter crispy
40:23at home.
40:25After putting it in the oil,
40:27it takes about three minutes.
40:29After three minutes,
40:31he puts it in the oil
40:33and deep-fries it.
40:37Let's let it touch the air.
40:41By letting it touch the air,
40:43the batter becomes crispier.
40:47It looks good.
40:49It looks delicious.
40:51It looks delicious.
40:53He deep-fries it
40:55specially.
41:03He's screaming.
41:05Actually,
41:07if it's really good,
41:09it's best
41:11if you leave it for 10 minutes
41:13after deep-frying it.
41:15It's better if you leave it for 10 minutes.
41:19Are you okay?
41:21Are you okay?
41:23Isn't it best
41:25if you leave it for 10 minutes?
41:27I'm sorry I didn't tell you earlier.
41:29I'm sorry.
41:31It's best
41:33if you leave it
41:35for 10 minutes.
41:37It's easy to eat.
41:39Yes.
41:41I thought
41:43deep-fried batter was delicious,
41:45but I was wrong.
41:47Deep-fried batter is hot.
41:53Mr. Kamiro came back home
41:55and learned something
41:57from the deep-fried batter.
42:01He opened a fried chicken stand
42:03which was his dream.
42:05Congratulations.
42:07He's spreading
42:09the deliciousness of fried chicken
42:11to the people of Argentina.