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00:00It's been a long time since we had a guest, the two of you from GALP.
00:04Nice to meet you.
00:06This time, we are going to learn from a man who is actually deep in the road of noodle cooking.
00:13Biscuit Udon!
00:16Udon?
00:17Yes, Kin-chan.
00:18I'm from Kagawa.
00:19Oh, you're from Kagawa.
00:20It's started.
00:21Udon!
00:22Udon!
00:23Udon!
00:24Udon!
00:25Udon!
00:26Udon!
00:27I'm from Kagawa.
00:28Oh, you're from Kagawa.
00:29It's started.
00:30What is that? I don't know.
00:31It's started.
00:32Udon!
00:33What should I hide? I'm from Kagawa.
00:35I see.
00:36People say it's Udon.
00:37And speaking of Kagawa, yes, it's Udon.
00:39I can say it.
00:41So, this time, I started this Udon-do to become the Udon Master of Yoshimoto Ichi.
00:51I wonder if he eats more than we do.
00:54He says he eats a lot.
00:56He eats more than 7 dishes.
01:00Udon.
01:02It's a simple dish made from flour.
01:05It can be eaten cold or warm.
01:08You can put tempura on it or put curry on it.
01:12There are so many ways to eat it.
01:14Many restaurants are trying to make Udon more delicious.
01:21This time, BISCUIT BROTHERS' KING from Kagawa
01:26met the owner of BISCUIT BROTHERS' KING who is serious about making Udon.
01:29He is making his own Udon.
01:32It should be more and more delicious.
01:36He is making a great cup of Udon.
01:41When I ate the soup, there was Kagawa in it.
01:45This is the best Udon I've ever had.
01:49BISCUIT BROTHERS' UDON
01:53Do you like Udon?
01:55Yes, we like it.
01:57It depends on the land.
01:59Kagawa's Udon is soft.
02:01Which Udon do you like the most?
02:04Which Udon do you like the most?
02:07It's impossible.
02:08If you make a lot of Udon, which Udon do you like the most?
02:15If I say the best Udon, will everyone say the best Udon?
02:18I'm sorry.
02:20I don't know what to do.
02:22I'm just saying it because a man is coming from behind.
02:28I don't have a compound topping.
02:30You don't have a compound topping?
02:32I don't have a compound topping.
02:35I don't have a compound topping.
02:37I don't have a compound topping.
02:39I don't have a compound topping.
02:41KITSUNE UDON
02:44KITSUNE UDON
02:46I like Kitsune Udon.
02:48I've eaten Kitsune Udon so far.
02:50When I went to Kagawa Prefecture, I ate Kamatama Udon.
02:54Kamatama Udon is delicious.
02:56It's so delicious that I can't forget it.
03:00Kitsune Udon, Kamatama Udon.
03:02I've decided.
03:03I've decided, too.
03:04Me, too.
03:06Let's say it together.
03:08KAMEN RIDER UDON
03:11Your voice is too loud.
03:13Let's say it together.
03:14Nabe Yaki Udon.
03:15Curry Udon.
03:17Nabe Yaki Udon.
03:18Tsukimi Udon.
03:19Nabe Yaki Udon is a luxury.
03:21Nabe Yaki Udon is a luxury.
03:23You can put anything in it.
03:25I can't put anything in it.
03:27You can put anything in it.
03:30There are chicken and shiitake mushrooms.
03:34You can put eggs in it.
03:36That's a compound topping.
03:37That's a compound topping.
03:39That's a compound topping.
03:41I can't do that.
03:43I can't do that.
03:45He doesn't know that he can't put anything in it.
03:47He doesn't know that he can't put anything in it.
03:49I don't know that.
03:52Let's eat HONMACHI UDON.
03:53HONMACHI UDON has many delicious things.
03:55It has many famous places.
03:58The first one.
03:59OK.
04:00Women's popularity is high.
04:02This is a popular UDON that is delicious.
04:05I have to look at the narration.
04:06Wait a minute.
04:07Wait a minute.
04:08Wait a minute.
04:08Wait a minute.
04:09The guide is bad at it.
04:10The guide is bad at it.
04:12You don't have to look at the narration.
04:13It's here.
04:14I'm not used to reading this.
04:16We'll get used to it.
04:17I was going to say exactly, but I can't read around here.
04:19Wait a minute.
04:20Wait a minute.
04:213 minutes from Honma area.
04:24Kyu-taro Udon opened in 2017.
04:28It's a standing style that's conscious of Honma Sagawa, but it's also popular with women.
04:34Lunch time is a very popular restaurant that never ceases to amaze us.
04:38What kind of restaurant is this?
04:40Is this a traditional Sanuki Udon?
04:42That's right.
04:43I started training in Kagawa.
04:46I've been in Takamatsu for 3 years.
04:48I'm the Udon Idiot.
04:50Oh, so you've been training for a long time.
04:52I didn't know that.
04:53The second one is Yoshiya-san from Marugame.
04:56I'm from Marugame.
04:57Oh, really?
04:58There's a Kyoshu-jo.
05:00The one on the Doki River?
05:02Yes.
05:03It's close to Takamura-san.
05:04I know.
05:06I think I poured juice on Kin's wife.
05:08Oh, I see.
05:13Although he's from Osaka,
05:15his husband trained in Kagawa.
05:18Handmade Udon.
05:22The most popular original Udon is...
05:26Thank you for waiting.
05:28Oh!
05:30It's cooked.
05:31It's well cooked.
05:34What is this?
05:35Isn't it meat?
05:36Grilled meat.
05:37One slice.
05:38After boiling it,
05:39he puts it on the cold udon.
05:43It's pork, not beef.
05:47It's also grilled.
05:50This is also a burner.
05:51Burners are very smart.
05:53It looks delicious.
05:55His husband made a lot of handmade Udon.
06:00It's a hearty meal.
06:03Is it Yuzu pepper?
06:04Is it Yuzu pepper?
06:05Yuzu pepper?
06:06It's not called Yuzu pepper.
06:08It's Yuzu pepper.
06:09That's right.
06:12It's very simple.
06:14Can I eat it?
06:16Yes.
06:17I'll eat it.
06:18It must be delicious.
06:21It's delicious.
06:23It looks delicious.
06:29I put too much.
06:31It's delicious.
06:36It's very delicious.
06:38I couldn't understand what he said.
06:39It's delicious.
06:40The smell of pork is great.
06:41It's good.
06:43It's easy to understand.
06:45It's easy to understand.
06:46Tokyo Nakano.
06:48Daseba?
06:49No.
06:51Why don't you say it?
06:55I'll eat it with meat.
06:59There are two types of meat.
07:03It looks delicious.
07:04It looks delicious.
07:05It's delicious.
07:06Thank you very much.
07:07This is 250 yen.
07:09The meat is very fresh.
07:11The texture of the meat is soft.
07:13It's easy to eat meat and udon at the same time.
07:17It's the best way to eat meat.
07:20I'm full.
07:22It was delicious.
07:24It's time for the udon quiz.
07:28What is my favorite part of this udon?
07:33What is your favorite part of this udon?
07:36I want you to eat this udon.
07:39This udon has a strong taste of flour.
07:46This udon has a strong taste of noodles.
07:50I see.
07:51This is also my favorite part.
07:53This is not my favorite part.
07:55Can I say it?
07:56This udon is very soft.
08:00I like soft noodles.
08:02This is my favorite part.
08:04This is not my favorite part.
08:05Don't say it in your memory.
08:07That's right.
08:10Can you tell me the correct answer?
08:12This is the first step of serving.
08:14This is the first step of serving.
08:15This is my favorite part.
08:17This is the first step of serving.
08:19He was doing it slowly.
08:20The line of udon is the line of noodles.
08:24He puts the pork on one side.
08:27He is particular about the line of noodles.
08:32Is this the line of noodles?
08:34That's right.
08:35This is the line of noodles.
08:37I'm hungry.
08:42I wanted you to look at it before eating.
08:46I don't understand the line of noodles.
08:48He is the type of person who says he wants to eat quickly.
08:55But I think he will say it.
08:57The line of udon is divided.
09:00This is divided.
09:02This is divided.
09:03I was curious about this when I was working.
09:06When serving, the line of noodles should be aligned.
09:08I see.
09:09The line of udon should be aligned.
09:11The line of udon should be aligned.
09:13That's right.
09:14I've never heard of the line of noodles.
09:17The line of udon should be aligned.
09:19That's right.
09:23The original udon was designed by the owner.
09:30This is a slice of onion.
09:32This is a piece of onion.
09:34This is a piece of onion.
09:36This is amazing.
09:39The line of noodles is good.
09:43The line of onions is beautiful.
09:46It's rare to see raw onions.
09:48That's right.
09:50This is a piece of green pepper.
09:53This is a piece of green pepper.
09:56This is delicious.
09:59This is delicious.
10:00This is a piece of sweet onion.
10:02This is sweet and soft.
10:05This is a different feeling.
10:07I haven't eaten this in a long time.
10:09Women will like this.
10:11This is a piece of onion.
10:13This is a collaboration menu with a curry shop.
10:21This is a cold udon.
10:23This is a warm shrimp and keema curry soup.
10:28I can't choose which one to eat.
10:31That's impossible.
10:32Please eat this.
10:34This is not too thick.
10:36This is a balance that tastes like wheat.
10:39This is a good collaboration.
10:41This is delicious.
10:43They use the techniques they learned in KAGAWA.
10:46They continue to open the new door to UDON.
10:50This is UDON KYUTARO.
10:53This looks delicious.
10:55This is impossible without OTAKU.
10:57The second shop is in OGI.
11:00I will call you.
11:04This is a very rare shop in Osaka.
11:06This is a very rare shop in Osaka.
11:10Please wait a little longer.
11:13Please wait a little longer.
11:17Please wait a little longer.
11:19Are you from KAGAWA?
11:21Yes, I'm from KAGAWA.
11:23This is a cold udon restaurant that opened in 2012.
11:28This is a very rare cold udon restaurant.
11:34There are many famous people in this restaurant.
11:40There is a star who comes to eat every time he comes to Osaka.
11:45This is Mr. NAGABUCHI.
11:48Mr. NAGABUCHI?
11:50Let's meet.
11:53Mr. NAGABUCHI comes to Osaka to eat cold udon.
11:57This is Tsutsuki.
12:00Mr. Tsutsuki is particular about cold udon.
12:05Did you understand?
12:07This is amazing.
12:08This is the amount of noodles.
12:10This is 300g.
12:12This is 450g.
12:14This is a lot of noodles.
12:16Are you particular about the amount of noodles?
12:19You are wrong.
12:21You are from KAGAWA.
12:24Do you know that you are from KAGAWA?
12:27This is me.
12:29Harada, who is from Osaka, noticed this.
12:34This is hot and cold.
12:36I see.
12:38I didn't notice this because I didn't feel uncomfortable.
12:44This is the temperature of the noodles and soup stock.
12:48You can choose your favorite combination at a cold udon restaurant in KAGAWA.
12:54I've never seen hot and cold udon.
12:57I don't have this.
13:02I don't know the difference between cold and hot.
13:04I like cold noodles.
13:06I like hot udon.
13:08I don't know the difference between hot and cold.
13:10I like cold udon.
13:12I like hot and cold udon.
13:15I don't know the difference.
13:16I like cold noodles.
13:21Mr. NAGABUCHI is particular about cold udon.
13:26He eats cold udon with hot soup stock.
13:32I can't see the udon.
13:37I like cold noodles.
13:40I like cold noodles.
13:43This is the third time I eat this.
13:48This is delicious.
13:51Cold udon is chewy.
13:55The taste of the soup stock is easy to understand.
13:58This is a very hot udon.
14:01This is very KAGAWA.
14:03Why is this so KAGAWA?
14:06This is different from Osaka's udon.
14:09What kind of soup stock is this?
14:11This is IRIKO.
14:13This is KAGAWA.
14:14This is the most characteristic of MOSANUKI UDON.
14:17I remembered KAGAWA.
14:20Osaka's udon is usually made with kelp and bonito broth.
14:24KAGAWA uses kelp and IRIKO.
14:30IRIKO has a strong scent and has a strong taste.
14:34KAGAWA's master is particular about this.
14:38He noticed this and moved forward.
14:44This is not a pot.
14:46This is KAGAWA.
14:49This is the most KAGAWA I've ever eaten in Osaka.
14:53The moment I ate this, I thought of KAGAWA.
14:58I thought of KAGAWA.
15:03I thought of KAGAWA when I was taken by KAGAWA's brother.
15:07I thought of KAGAWA when I drank IRIKO for the first time.
15:10This is more delicious than Osaka's udon.
15:12I like this soup stock.
15:16There is one more dish.
15:18This is a popular dish in KAGAWA.
15:20This is KAMATAMA UDON.
15:23This is KAMATAMA UDON with raw eggs.
15:26This is a dish with mentaiko and butter.
15:30The butter melts in the heat of the udon and mixes well.
15:34This looks delicious.
15:36This is a mixture of Hokkaido and Kyushu.
15:38This is true.
15:46This is soft.
15:48This is soft.
15:50This is fashionable.
15:52This is fashionable.
15:54It's a shame that I found this dish without airing it.
15:59What is the purpose of this dish?
16:02This is a classic KAGAWA dish in Osaka.
16:06This is IMAYUKI's UDON.
16:12This is KADOMA.
16:15This is a dish to eat in a car.
16:17This is a dish to eat near a truck.
16:20Both of you are very fashionable.
16:22This is a dish that can be eaten only now.
16:24This is a dish of the legendary DAIGYO RESSUSEN.
16:26This is DAIGYO RESSUSEN.
16:31I saw this dish.
16:34This is MITUSHIMA SHIN UCHI.
16:36This is a dish that is made from KADOMA city.
16:40This is a dish that is made with over 20 people.
16:43This is MITUSHIMA SHIN UCHI.
16:45Many people come from far away.
16:47What is the purpose of this dish?
16:51This is a dish that has been made by a master for more than 40 years.
16:54This is a dish called YUITSU MUNI.
16:56This is a dish that can be eaten far away.
16:59This is a dish that can be found on SNS.
17:03What does it mean that this dish can only be eaten now?
17:08This dish will be closed at the end of May.
17:17Is this a dish that can only be eaten now?
17:18Yes, this is a dish that can only be eaten now.
17:20Is this a dish that can only be eaten now?
17:23That's right.
17:24Thank you for your precious time.
17:26Thank you very much.
17:27The most popular dish that 80% of the customers order at such a restaurant is spicy curry udon.
17:34However, this dish is different from the one I want to eat.
17:39He said that this dish was popular even before his retirement.
17:42Is this popular?
17:44Is this a dish that can only be eaten now?
17:46Yes, it's a dish that can only be eaten now.
17:49The most delicious udon is cold udon.
17:53This dish is very delicious.
17:57Is this curry udon?
18:00That's a misunderstanding.
18:01The first thing I want you to eat is a cold UDON.
18:09This is simple and looks very delicious.
18:12He showed me the cooking process.
18:16Is he going to cook everything?
18:18How long did it take you to cook everything perfectly?
18:20I don't think it's perfect yet.
18:23I want to cook it more and more to make it perfect.
18:27I want to cook it more and more to make it more delicious.
18:30This is a very cool story.
18:34This is the mind of an athlete.
18:36We think so too.
18:42This is beautiful.
18:45I will boil this.
18:48He boils the fresh UDON.
18:50He is very particular about this.
18:54I will fry this.
18:58This is fast.
18:59He boils the UDON for more than 10 minutes.
19:02But he only boils it for a few seconds.
19:04Is it only a few seconds?
19:06This is different from other UDON.
19:10This has a lot of pressure.
19:12He is very particular about this.
19:14He changes the pressure to boil the UDON.
19:19I have never seen this before.
19:22This is the image of a normal UDON restaurant.
19:27The temperature of the UDON is only 100 ° C.
19:30He boils this for 15 to 20 minutes.
19:34The surface of the UDON melts and the corners of the UDON are hollow.
19:39The UDON is also fast to stretch.
19:40However, the temperature of this UDON is 120 ° C.
19:44Is that so?
19:45He breaks the UDON at once and boils it with salt.
19:50The surface of the UDON does not collapse and the UDON does not burn.
19:56This is a secret recipe, isn't it?
19:58I didn't know that.
20:02The pressure is more than 100 ° C.
20:04So he boils the UDON for a long time.
20:08He cools the UDON in cold water.
20:11He cools the UDON in cold water to cool the starch.
20:15Does he cool the UDON in cold water here?
20:16He is very careful.
20:21He makes UDON in a calculated way.
20:24He puts the UDON on the UDON so that the noodles look beautiful.
20:27This is the UDON he wants the owner to eat the most.
20:32This looks delicious.
20:34The corners of the UDON are hollow.
20:41I'm very happy.
20:45You know a lot about UDON.
20:46I'm from KAGAWA.
20:47That's great.
20:48You are the leader of KAGAWA.
20:51I also said that I was the leader of KAGAWA.
20:55Kin's words made the owner happy.
20:59The corners of the UDON are hollow.
21:01That's the pressure.
21:03UDON has a round shape.
21:09But the corners of the UDON are hollow.
21:12The general UDON is smooth.
21:16Is this a general UDON?
21:17The corners of the UDON provided by MITSUSHIMA SHI-UCHI are pointed.
21:25This is called the edge of the UDON.
21:32I eat this.
21:36How is it?
21:37This is very delicious.
21:39This is absolutely delicious.
21:41I have never eaten this kind of UDON.
21:43I want to eat this.
21:46This is very long.
21:48You are good at eating.
21:50You are good at eating.
21:52I have never eaten this kind of UDON.
21:54How do you eat this?
21:56I don't know how to eat this.
21:58I don't know how to eat this.
22:00The elasticity of this UDON is excellent.
22:06This is the best UDON I've ever eaten.
22:10That's amazing.
22:11I'm happy when I eat this.
22:14I eat a lot of UDON.
22:19This is a long UDON.
22:21This is very delicious.
22:23I want to eat this.
22:25He eats a lot of curry UDON.
22:35This is very delicious.
22:37This is very delicious.
22:39This is amazing.
22:42This is a hot UDON.
22:44This is a cold UDON.
22:46I want to eat a cold UDON.
22:50I want to eat a hot UDON.
22:58This is very delicious.
23:00This is very delicious.
23:04I want to stop eating this.
23:06You can't stop eating this.
23:09I finished eating this.
23:11I'm sad that I ate a lot of UDON today.
23:14I want you to continue eating UDON.
23:20I want you to continue eating UDON.
23:24I ate a lot of UDON.
23:28I ate a lot of UDON.
23:31There are only a few UDON left.
23:35Shin-Uchi UDON is aiming for more delicious UDON.
23:43This is amazing.
23:47I heard that you were interviewed in May.
23:52I was interviewed at the end of May.
23:55A neighbor who has been eating curry for a long time may have wondered what I was doing.
24:03I ate UDON, eggs, and fox.
24:06I was eating Nabe-yaki.
24:10I was eating Nabe-yaki.
24:12I was eating Nabe-yaki.
24:14All the dishes were served at once.
24:16I was eating Nabe-yaki.
24:19I'm glad I didn't say it.
24:23Comedians invite comedians to dinner during their appearance on the stage.
24:28What is this time?
24:30Hi, konnichiwa. All Kyonin desu.
24:33Kaerimasu. Jounan. Jounan. Jounan.
24:36Domo, Kanemitsu Takashi desu. Yoroshiku onegaishimasu.
24:39Genki, 22 nan.
24:42Kamigata manzai taishou wo jushou suru nado.
24:45Honkakuha no manzai shi to shite katsuyaku shi.
24:47Kyonen, in-geinin to natto.
24:49Kanemitsu Takashi.
24:54Konbi jidai, ichido kono kikaku ni shitsuen shite iru ga.
24:58Pin-geinin ni natte doushite mo hanashitai senpai ga iru to ii.
25:02Nagai aida pin-geinin to shite tatakai tsuzuketeru senpai wo yobashite moraimashita.
25:09Shiseikatsu toka subete ga nazo nandesu yo.
25:13Nazo sugite hontou ni kikitai koto iroiro arimasu.
25:20Ah, hora!
25:21Beta!
25:22Ah, hora!
25:23Mane shiteru no, Kanemitsu?
25:24Nii-chan, kono yaro!
25:26Nii-chan, kono yaro!
25:28Nii-chan, michi-michi!
25:30Michi-michi!
25:31Mou chuugakusei-san desu!
25:34Nii-chan, kono yaro!
25:36Yoroshiku onegai itakimasu da ne!
25:40Hanasen no ka, kore, matomoni?
25:42Zettai omise kashikiri ni shite hoshii desu!
25:45Geureki nijyuu san nen. Hoshi wa Kanemitsu ga yotsu ue daga, geureki wa mou chuugakusei no hou ga hitotsu senpai.
25:54Jizaki no shodai danbouru wo tsukatta Mouchuu World no hitori konto wa, genin ni mo fan ga ooi, yui tsumuni no pin-geinin!
26:03Eh, tashikai nazo!
26:05Eh, demo o-shokuji iku nante, kekko hisabisa da yo ne.
26:09Gekijou de issho natteru toki wa, kekko aimameshi sore koso.
26:14Issho ni itteru koto.
26:15Kekko tsurette ne, itte kudasatte mashita mon ne.
26:17Maa, demo son toki wa reasonable na tokoro bakkari wo goanai sashite itadakite.
26:24Pin-geinin toshite naga nen tatakau senpai ni, pin-geinin toshite anakara start wo kitta Kanemitsu ga, mou chuugakusei no gei ni taisuru omoi wo kikimakuru!
26:35Wow!
26:37Tanoshimi!
26:38Kono futsuu no koe no tone to, me ga patchiri aiteru Mouchuu-kun no yatsu wa, chotto anmari...
26:45Nijita koto nai ne.
26:46TVでは見ない最初から。
26:47スニャンとしてなかったですもんね。
26:49Zutto yasashisou de oru yan ka.
26:52Ima no isshun de chotto...
26:54Otonai atta ne.
26:55E, meccha otonai atta.
26:57Zenzen chigau bobo ga miete shimatta.
26:58Sugoi shikkari shiteru ni da to omou.
26:59Thank you very much.
27:03今回のピンゲーニン劇場合まめしの舞台は、 新宿ルミネザ吉本から徒歩5分のところにあるスシマル。
27:12天然物にこだわった新鮮なネタが自慢。
27:16大分県から直送のセキサバなど、 都会では貴重な魚も豊富にそろう人気の店。
27:25嬉しい屋さんだね。
27:27ミントグリーンの。
27:29普段でもおしゃれしたい年頃。
27:34謎すぎるんですよ。
27:36謎すぎる。
27:37それこそお食事も誰と行くんですか?
27:41そもそもご飯食べるんですか?
27:43いや、食べる。
27:44めちゃめちゃワンパクバイーン。
27:46夜にはいつもバイーンだから。
27:49仲のいいのは、
27:51ダンピラムーチョハラナフニャ。
27:53出身が長いんだから。
27:55優しい。
27:56ただ、夕飯とかはいかないのよ。
27:59お酒も一切飲まない。
28:00お酒飲まないですか?飲まないイメージ。
28:03ありがとうございます。
28:05すごい。美しい。
28:08イカがちょっとブルンブルンしてる。
28:11ブルンブルンですね。
28:12ブリンバンバンボンだね。
28:14ブリンバンバンボン。
28:15みっちゃんがバツった個人主張でのブリンバンバンボン。
28:19ブリンバンバンボン。
28:21チュートロやウニ、イクラなど。
28:24極上ネタの握りがワンプレート3080円。
28:28僕イカちゃんが好きなのよ。
28:30白いのが好き。
28:33白いのが?
28:34うん。うまい。
28:35うまい。
28:36最高だ。
28:38嫌いな。
28:39酢豚のパインは、
28:41どうしてここに来ちゃったの?
28:44あなたの来る場所じゃないよ!
28:49みっちゃん、めちゃめちゃモノマネしてくれるじゃん。
28:52だから、結構学べたというか、
28:55僕ってこんな感じなんだ、気をつけようってすごい思ったというか。
28:59気をつけようって思った。
29:00僕のモノマネを見て。
29:02カンタ、にっころがしふるさと。
29:06とかってやってらっしゃるのを見て、
29:08こんな感じでカクカク動いて、
29:12もっと成長しろよって自分で思った。
29:14いいじゃないですか。それももう中産。
29:16ちょっと気をつけている。
29:18カクカクしないようにとか、
29:20みっちゃんもめちゃめちゃ参考にしてもらってるというか。
29:23えぇ~~
29:27カフェオレ変わった時の笑顔。
29:30ずっとピンですか?
29:33あと最初、商業っていう4人組を組めたの。
29:374人組?
29:38そう。僕が当時18歳で入ったら、
29:40もうすでに40歳のおじさんが一人だけいて、
29:44I wanted to do something with this person.
29:46I've always admired Downtown.
29:49Wait a minute.
29:50What?
29:51You became an entertainer because you admired Downtown?
29:55Of course.
29:56I have a poster of him at home.
29:58Gifu?
30:01Gifu is like this.
30:04When I graduated from high school and made my debut,
30:07I joined a group of three people.
30:09A 40-year-old man, a 30-year-old man, and a 19-year-old man.
30:14I joined them when I was 18.
30:16A group of four people.
30:18At first, I was a manzai artist.
30:20You like manzai, don't you?
30:23Yes, I do.
30:24There's a manzai in my email address.
30:26What?
30:28It's manzai at mac.
30:31I see.
30:32How was it?
30:33I thought manzai was good.
30:35I had a lot of fun working on manzai.
30:43But I didn't have a stage.
30:45When I did a comedy show at Oya's Silver Center,
30:48Mr. Oya said,
30:50You'd better do it alone.
30:56A year later, in November 2003,
31:00I was told by Mr. Oya that I would disband without anyone.
31:03I thought it was the right time.
31:05So I decided to do it.
31:06You did it easily.
31:07Yes.
31:08After I did manzai, I became a manzai artist.
31:11You were a manzai artist.
31:13How did you become a comedian?
31:16I couldn't do comedy.
31:18I wasn't good at it.
31:19I didn't talk to many people.
31:22I didn't have many friends.
31:24So I couldn't become a comedian.
31:27But I had to do it.
31:30So I consulted with my mother.
31:32I did it.
31:33Then I realized I couldn't do it.
31:37Then I asked her if I could work.
31:40You did it very well.
31:42I decided to do it.
31:43Because I liked it.
31:45I got a job offer.
31:48Then I decided to do it.
31:51You decided to do it again.
31:53I went to the river every day.
31:55I spent about 7 to 8 hours in the river.
31:57I thought about the story and practiced.
31:59I talked to the fish in the river.
32:03I showed the story to the fish in the river.
32:06The fish in the river didn't respond to you.
32:09The fish in the river responded to me.
32:11They said I was funny.
32:13You should get a job.
32:15I'm not kidding.
32:16I'm serious.
32:189 years after his debut.
32:202010.
32:22He used a huge cardboard box.
32:29What did you use the cardboard box for?
32:31I went to Tokyo.
32:35I went to the pharmacy to buy pudding.
32:37After I bought pudding, I always went to the pharmacy.
32:42There was a pile of cardboard boxes at the entrance of the pharmacy.
32:49I made a building with this cardboard box.
32:53I made a big building.
32:56There was no one who made such a story.
32:59I called my family in Nagano in a hurry.
33:03I asked them to send me paint.
33:06I used it when I was in elementary school.
33:09That's the beginning of cardboard.
33:12I used to play with grass when I was a kid.
33:15Did you play with grass?
33:17I didn't have anyone to play with.
33:19I played with grass.
33:21I didn't want anyone to play with me.
33:25You were the only one.
33:27I couldn't do that.
33:29I wondered what I should do.
33:33I used a huge cardboard box.
33:36It was hard to carry.
33:38You carry it every time.
33:41I was worried if I would get in a taxi.
33:44I was worried if I would get in a taxi.
33:49I was hospitalized for five days last year.
33:53I was hospitalized and came home.
33:57I was desperate.
33:59I opened the door and saw a pile of cardboard boxes on both sides.
34:03All the other rooms were cardboard boxes.
34:05All the rooms I lived in were cardboard boxes.
34:08I thought I might not be able to laugh anymore.
34:12I was crying so much that I could hear my voice.
34:19I woke up after hearing my voice.
34:21I thought I should go home.
34:23I thought I would rehabilitate and fix it.
34:25I thought I would be able to cut cardboard boxes again.
34:28You rehabilitated.
34:30What is your goal in the future?
34:35My goal is to win the R-1 Grand Prix.
34:41I want to be a top entertainer.
34:43But you haven't been in the R-1 Grand Prix recently.
34:47It's delicious.
34:49Wait a minute.
34:51Wait a minute.
34:53R-1 Grand Prix to determine the top entertainer in Japan.
34:58Junior high school students have not participated since 2017.
35:03Why do you want to participate in the R-1 Grand Prix?
35:07As long as I look at the final, I have to make a new comedy.
35:19The R-1 Grand Prix itself is a wonderful tournament.
35:22It's good because it will liven up the top entertainer world.
35:24I don't have any good memories.
35:26I only have memories of getting angry in the third round.
35:31You don't have a good image of yourself.
35:35I'm afraid I won't be evaluated.
35:40I'm afraid I'll run away.
35:43You are a third-round loser.
35:46You are a second-round loser.
35:49If I lose, I'll be in shock.
35:52I think I'll be laughing this year.
35:56I'm afraid I'll run away.
36:02I think so, too.
36:05I can't even look at the R-1 Grand Prix.
36:08Don't you watch the R-1 Grand Prix?
36:11I watched the R-1 Grand Prix while changing the channel.
36:13Is that so?
36:14I really want to participate in the R-1 Grand Prix.
36:18When I saw Tomoda, I was surprised.
36:24I wanted him to take a picture with me.
36:27He is a junior to me.
36:29Do you want me to take a picture with you?
36:32What are you talking about?
36:34Do you want me to take a picture with you?
36:36Do you want me to take a picture with you?
36:40What are you talking about?
36:42I did it.
36:45I wanted him to take a picture with me.
36:48You always smile.
36:52Do you ever get angry?
36:54Yes, I do.
36:56I've never seen you angry.
36:58The other day, I took a taxi from Fukuoka Airport.
37:04There were people who wanted to see me off.
37:09I took a taxi to the theater.
37:13The driver asked me where I wanted to go.
37:18I said Sapporo Dome.
37:20The theater in Fukuoka is close to Peipei Dome.
37:22The driver said,
37:24Sapporo Dome?
37:26You can't go to Sapporo Dome from now on.
37:28I was very angry.
37:30I'm sorry. It's not Sapporo Dome.
37:32It's Peipei Dome.
37:34I said I would take you there.
37:37I got on the plane and came back.
37:39I got home.
37:41I took off my backpack and cardboard.
37:43I wanted to eat ice cream.
37:46I was too angry.
37:51I don't have to be told that much.
37:53It's been a long time since I got home.
37:57I was a little nervous.
38:01I don't know why I'm so motivated.
38:06I have a family.
38:09I have to protect my family.
38:12That's my motivation.
38:14I'm going to do my best.
38:16Your family has become more powerful since you got married.
38:19That's right.
38:21If I do my best, my family will get better.
38:25If my family gets better, my family will be happy.
38:27That's why...
38:30Even if it's a song by BEAZE, it's good for your health.
38:34That's right.
38:36That's right.
38:38It's a bit like Kabuseki.
38:40That's right.
38:42Many people helped me.
38:44My seniors who I respect helped me.
38:50I can't give up.
38:53I can't stop laughing for the rest of my life.
38:56I will betray them.
38:58That's your motivation.
39:00I think of their faces every day.
39:05I have their magazines and books at home.
39:12Who is the cover of the magazine?
39:15Ariyosu-san's magazine.
39:18Did Ariyosu-san influence you?
39:21That's right.
39:23Did he influence you?
39:25Please tell me.
39:28Actually, 10 years ago,
39:30he was trying to go back to his hometown, Nagano,
39:33because of a problem with his brakes.
39:36It was really bad at that time.
39:4310 years ago, he was trying to go back to his hometown, Nagano,
39:47because of a problem with his brakes.
39:51He was cleaning his house.
39:55He was throwing away his stuff.
39:59When he was about to move to his hometown,
40:03he was broadcasting it on Instagram.
40:08Ariyosu-san was among the 100 people who watched it.
40:12Did he watch it?
40:14Why did he watch it?
40:15He gave me a comment.
40:17All the cardboard boxes are clean now.
40:20Actually, I was doing this to go back to Nagano.
40:23I was doing this to open my house.
40:26Yay!
40:28I can't say that.
40:29I thought I was going to betray him.
40:32I was really depressed at that time.
40:36So you shouldn't give up.
40:38That's right.
40:39I'm still young.
40:41What do you want to be?
40:43Do you have any plans?
40:46If I do something interesting on TV,
40:50people who are far away from me will laugh at me.
40:56I have a goal like this.
40:58I want to do comedy.
41:00I've given up a little bit, but I'll do my best.
41:04I want to give people a dream.
41:07If I didn't watch your comedy that day,
41:15people who gave me a dream will be superheroes forever.
41:22I want to be a superhero like that.
41:27I want to give people a dream.
41:29What do you want to do?
41:31I want to do a lot of things other than comedy.
41:34Multimedia?
41:35Multimedia.
41:36I want to be in a drama or a movie.
41:39You have a good voice and you're good at acting.
41:43I'm often told that I have a good taste.
41:47I'm a troublemaker.
41:50You're like Takashi Kanemitsu in a movie.
41:54You're a troublemaker.
41:57I think I'll be able to pursue my dream again this year.
42:03It's a rare thing in life.
42:06It's a reset.
42:08Let's do our best together.
42:10That's right.
42:11No, Hina.
42:13No.
42:17I thought a lot about it.
42:20I learned a lot from her.
42:23She's a wonderful person.
42:27She's very thoughtful.
42:30She's very firm.
42:32I think there are many ways to express a person who likes comedy.
42:37There's a manzai in the email address.
42:40There's something to remember because you really like it.
42:43It's not that people who say this or that don't like comedy.
42:48You have to pull it out and keep it in your heart.
42:51There are many people who are watching.
42:54It's a good way to learn.
42:57I'm impressed.
43:02It's all handmade, isn't it?
43:04It's all handcrafted.
43:06I used to work for NGK.
43:08When I worked for NGK and Umeda Kagetsu,
43:11I put my cardboard box in the back seat of the taxi.
43:16I sat in the front seat.
43:18I couldn't get in because I sat in the passenger seat.
43:21So I opened the back door.
43:23I put my cardboard box in the back seat and closed it.
43:25But I got out of the back seat.
43:26I did it again.
43:28I was talking to the driver all the time.
43:30I was talking to the driver all the time.
43:32I was talking to the driver all the time.
43:37It looks very delicious.
43:39Milk Boy's IKINAKAINSEIGURUME
43:43It looks like a child.
43:45In addition, he chose a gift for his partner.
43:50In the first and second years of my life,
43:52I've been thinking too much about what I like.
43:55That's a big problem.
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