Sakurai Ariyoshi Abunai Yakai 2015.10.29
Nov. 7th, 2015 08:32 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
spsnWe have V6 members appearing on Abunai Yakai again and again! We're left with Inocchi & Morita, and I hope Morita would appear next year to promote his movie *cross fingers*. Not sure if Inocchi will get to appear here to promote Kouhaku (well, it's different TV station, but, we can always hope :)). This episode we have V6's papa and mama, Sakamoto & Nagano. Both of them are foodies, so this show is all about food, food & food. Hence we'll also see lots of Sho-chan's 1001 face expression and chipmunk munching face too! I'm skipping Sato Shiori's segment because I have tons of caps, really, I ended up with more caps than before.
This is quite a compromising position, isn't it? What did Sho-chan do?
Our guests for tonight... the preserved oji-santachi! Seriously they stopped ageing after they turned 30.
Arioshi complained that today's episode memo was so thick! Sakamoto apologized for that, but Arioshi comforted him that he's fired up today.
Yep, Sakamoto is 44 y.o and Nagano is a year younger, 43. Both of them don't look their age. Nagano is the slightly older version of Miyake.
This year's is Nagano's 30 years debut anniversary. He's the longest for being junior, he has Hikaru Genji and SMAP debutted before him.
The first topic is there's something that Sakamoto would like to confirm with Sho-chan.
There's a survey of the most respected Johnny's senpai and Sakamoto's name showed up, and it's chosen by yours truly.
Sakamoto: tell me the truth, why me?
The regular Sho-chan's face when he's asked something not expected (in variety).
Sho-chan then explained that when Arashi debuted, Sakamoto was with them all the time during the volleyball series (Sakamoto was the DJ), and he was like their benefactor. So Arioshi tried to confirm that it's not actually respect then. Sho counterbacked saying that it's still sort of respect.
Nagano added the fuel, but he's not number one, right? Sho said that he's never said that LOL.
LOL The face!! Sakamoto likes to act angry like that on TV but as he's usually the one gets bullied, that look doesn't really have an effect hahaha...
Then they moved on the main topic, food. Sho-chan mentioned that when he eats he cannot really tell that the food is yucky as everything taste delicious to him. Sho-chan, it's because you're in JAPAN, the land where almost anything out from professional kitchen is delicious.
Sakamoto: but the taste is different, right?
Sho-chan: I don't really get what's the difference...
Sakamoto: he's a little bit irritated just now LOL
We're again reminded of Sho-chan's cooking and his taste on food presentation... LOL!!!
And this is the same person that in the past when asked what's the best dish he could make, his answer was MUGICHA. LOL.
And the shop hopes that Sho-chan will evolve after the lesson by his senpais, after all we have the V6 food guru on the show. Sakamoto with his cooking show, One Dish, which is my favorite cooking show because it's doable, affordable (he sort of use anything in season as the main ingredients), and taste good --> tested! (see, I'm not that biased when it comes to cooking show LOL); Nagano, with his gourmet report (I don't really follow his gourmet adventure, this will be one of the books that I'm going to get the next time I go Japan).
Arioshi asked when he started to be into cooking. Sakamoto started cooking since he was young (you should really watch Maguro show from donkey years ago, he showcased his handling food skill there and it was awesome) and since his household is a veggie shop, he used to cook alone as his parents were busy. Nowadays it's not an everyday chore for him though.
Arioshi: eating along, isn't it... sad?
Sakamoto: Well, if it's called sad, it's sad (totally get you, Sakamoto-san!)
Meanwhile, Nagano doesn't cook because he ate out and he's patronned more than 1000 shops as of now. In 1 day, he could go to 5-6 shops
Sho-chan then sort of confirming this because often when he was told that there's a new place by his friends and he went there to eat, he was told by the owner that Hiroshi Nagano has been here before. LOL
Then we have Nagano's segment first, and off course with the obligatory small door.
For Sho-chan who has no interest in food, you've been missing out in life! I want to connect him with the charm of food.
The location is Mie perfecture, Iseshima. It's about 4 hour drive from Tokyo. That's the length Nagano went for Sho-chan, d'aww...
Iseshima is famous for the seafood, so what local delicacy that we're going to see?
Nagano actually have never been to Iseshima before, but he has some interest on it :), sasuga our gourmet.
They invited a 'guide', which was quite useless because you'll see why.
This place is famous for...
its oyster (they called it uramurakaki). What's so special about it? These oyster can be harvested only after 1 year. Nagano commented that it's quite fast considering that it's normally take 2 to 3 years.
So what's the verdict? Off course. It's not creamy, but it's still rich. Nagano commented that it's probably because of the location that because there're lots of islands and also the nutriend from the mountain. The owner confirmed that the rain flows the nutrient down from the mountain to the sea, and also the combination between fresh water and sea water allow them to grow faster.
I like how Nagano having abundance knowledge of food that he could just naturally talk about almost anything with the owners.
Useless host is quizzing Nagano with question, which month without .... is when oyster is best to be eaten?
Nagano answered straight away, didn't even pretend not knowing the answer and even did the whole explanation LOL.
During the month that has R in it (eg. January, and so on), Oyster is delicious. The 2nd cap has the complete diagram.
The next good to try is Manbou kushiage (fried stuff on the stick). And you have the manbou fish swimming for you.
Useless host: You've never eaten this, right?
Nagano: It's been a long time
LOL, what food that you've never eaten before, huh?
Bonus cap because Nagano is an ikemen and off course my V6 ichiban a long time ago.
There's something that Nagano really wanted to try, and it's this Ise lobster with the price tag of 20K JPY each (about 200USD).
We have Ise Lobster grilled with butter.
Nagano quiz: what's the difference between this Ise lobster with the normal ones?
Sho-chan was given 3 seconds and before he even answered, Nagano: I see
Sho-chan's dejected face ... LOL
Answer: you can eat the skin!!!
They called this type of lobster, kawariebi. It's those lobster just right after they change the skin. See how soft the skin is that you can cut it through with a knife easily. It's quite difficult to obtain this because you need to 'harvest' them in the right moment, else their skin will harden.
So the owner actually observes and waits until the lobster change their skin and quickly transfer them into the -60C rapid freezer.
Nagano asked whether there're any mishaps before that the skin suddenly hardened. Off course, there is that the owner couldn't sleep LOL.
And Nagano is bringing back these babies to the studio!
Sho-chan's face when he touched the lobsters. Sakamoto hates it... well, he's afraid of anything grotesque LOL.
Nagano: so, Sakamoto-kun will make the best dishes from these lobsters
Sakamoto: This is the first time I see this!
Nevertheless, we have special One Dish cooking in the studio.
1. Cover the lobsters with potato startch
Sakamoto's face when he turned the lobsters around LOL!!!
Then fry them at 170C for 8 min.
And he's now moving on to making yuzu salt.
He started grating the yuzu skin and Arioshi must emphasize that the person here is a super idol and he's grating yuzu now.
Toast the yuzu skin for about 20 sec to eliminate the moisture & add salt. After toasting, then pour them on the plate to cool down. This yuzu salt is for the first dish.
When Sakamoto finished the salt and threw the pan into the sink, Sho-chan pointed out: this is it! This is what cooks do! A do the stuff then wash and start with B
Sho-chan use the word yatsu, which is considered to be rude, and Sakamoto reprimanded him LOL
Sakamoto explained that to make fine chopped leeks we can criss cross the leek first before start slicing.
Sho-chan repeats his 'kouiu yatsu' gag... while Sakamoto doing this...
Sakamoto *holding the knife*: what?
LOL
Then to make the sauce, we have garlic and add on red bean paste, then add on black tomatoes paste. Sakamoto use black tomatoes here because it's sweet and it goes well with lobster.
Bonus cap: another Sho-chan's 1001 face.
In a way, Sho-chan's is in essence, a dork, and Arioshi literally picked up almost every single dorkiness for our entertainment. I must say that although sometimes I feel Arioshi is nitpicking, they're a good combi!
Then we tickened the sauce and by that time (Sakamoto worked damn fast!), the lobsters were ready.
When Sakamoto cut the lobster, the inards burst and was splattered on the chopboard. Nagano felt that it's a waste LOL...
With the chili sauce ready, Sakamoto was making the chili ebi for the 2nd dish.
We then covered the lobster with the chili sauce.
And we have the cool flipping lobster action.
We have first dish, lobster with yuzu salt and chili ebi for the second one. So how's the taste?
Sho-chan eating face here, and we have Sakamoto & Nagano looks like the pleased parents.
Sho-chan: It's good, it SMELLS like rocky shore...
Arioshi corrected him that at moment like this he should be using the word fragrant, not smell.
On the 2nd dish, Sho-chan was expected to give a better reaction, how would he fare?
Sho-chan: it's good! is it the sauce?
LOL
Sakamoto was happy to hear that but Nagano was not LOL, he travelled 8 hours for them LOL.
Nagano ratted out Sakamoto's antics here. First, is the legend of naughty Sakamoto. During dance lesson, he was scolded by the dance teacher and was told to 'go home.' Sakamoto took it literally and went home. Second, normally juniors go to the dance lessons by train, but not Sakamoto. He drived his family's delivery truck to lesson and everybody can see 'Sakamoto's Veggie Shop' sign. LOL
Then we have Sakamoto's segment. If it's Sakurai Sho, let's make omurice! V6 leader is very cute here, he got confused on how to close that little doors.
Sho-chan likes Omurice. And we'll have Sakurai cooking show!
We're going to make dress omurice. Sho-chan: what's that?
Heeeee, seriously Sho-chan? Arashi had this before... and Ohno was the victim that time to make this.
Expectation..
First, let's mince the onion. Sakamoto had to instruct Sho-chan on how to cut the onion.
And this is how Sho-chan want to cut the onion! LOL! Sakamoto straightly went to panic!
And finally Sho-chan braved himself to cut the onion and he cut the end side too thick LOL, and start slicing it, one by one.
Well, he sort of treating the onion like spam, and managed to complain too: today is so strict na...
Arioshi scolded him that Sakamoto was being nice to him LOL
Sakamoto seriously looked worried at the way Sho-chan cut the onion: Can I do it instead? LOL
Sho-chan cut his onion just like how he cut the smap in Hawaii episode LOL.
Bonus: Sho-chan's stressed face.
When Sakamoto took over, Sho-chan: Mincing is the only thing I cannot do...
Really? Are you sure? LOL
The difference between the amateur and the pro LOL. Arioshi added to the fuel that he can see Sakamoto mincing for 10 minutes LOL.
They then started to make the fried rice. First, stir-fry both onion and MUSHROOM.
But, Sho-chan happily took chicken breast instead. LOL, he was looking at the instruction that he didn't notice he took the wrong bowl OR he didn't know the difference haha...
Sakamoto quicked jumping to the rescue. Actually there's a point in the chicken breast, you can marinade chicken breast with any kind of dressing (eg. yogurt) for 5 minutes to make it soft.
Then adding on the chicken breast... Sho-chan's working hard!
Sho-chan asked a lot of questions on whether he did it correctly. Arioshi spat on him that he'll be the only one eating, so it's OK.
I know Arioshi do it for TV but on this part I find it's a little bit overdo LOL. For me, it'll be interesting if Sakamoto threw more pointers because he's a pro and he's actually willing to explain.
When cooking fried rice, one of the important step is to flip the rice so that the flavor is spreaded nicely.
Sho-chan lifted the pan too upward and Sakamoto lowered it down: it'll get cold. LOL
Then we're adding the tomato sauce.
And we have the demonstration of the pro. Kakkoii!
Then Sho-chan's turn.
And below we have the expected steps to make the dress omelette. Look simple right?
Can Sho-chan do it?
Starting by cracking the eggs, the audience went 'ohhhh' LOL
Arioshi suggested whether they should do simulation first, and Sho-chan gave him a bitter smile (1001 expressions!)
While Sakamoto did a little cleaning, Sho-chan worked so hard to do the omellette until Sakamoto felt sorry for him: that's enough!
LOL
Exhausted Sho-chan and the result of his first omurice, not bad at all!!!
How's the taste? Surprisingly good
Now, let's here the more 'objective' review. Sakamoto: It tastes buttery (just like a sensei), and Nagano: Tomato sauce is good (just like a food critic) LOL
And I just cut out the caps from Sato Shiori's segment. Her hobby is taking picture of well, these walls. The theme presented in the studio is Family... and instead of the mom, we have Sakamoto as the SUN!
And look at that dorky face!!! GOLD!
Why did both of them appear on Abunai? Ohhh, it's for Gakkou e Ikou! 2015 --> watched it, loved it, felt nostalgic over it, LOL over it, all the feels!!! That one show is V6 at its best!
I love how they got to celebrate their 20th anniversary with lots of activities and with a bang too!!!
This is quite a compromising position, isn't it? What did Sho-chan do?
Our guests for tonight... the preserved oji-santachi! Seriously they stopped ageing after they turned 30.
Arioshi complained that today's episode memo was so thick! Sakamoto apologized for that, but Arioshi comforted him that he's fired up today.
Yep, Sakamoto is 44 y.o and Nagano is a year younger, 43. Both of them don't look their age. Nagano is the slightly older version of Miyake.
This year's is Nagano's 30 years debut anniversary. He's the longest for being junior, he has Hikaru Genji and SMAP debutted before him.
The first topic is there's something that Sakamoto would like to confirm with Sho-chan.
There's a survey of the most respected Johnny's senpai and Sakamoto's name showed up, and it's chosen by yours truly.
Sakamoto: tell me the truth, why me?
The regular Sho-chan's face when he's asked something not expected (in variety).
Sho-chan then explained that when Arashi debuted, Sakamoto was with them all the time during the volleyball series (Sakamoto was the DJ), and he was like their benefactor. So Arioshi tried to confirm that it's not actually respect then. Sho counterbacked saying that it's still sort of respect.
Nagano added the fuel, but he's not number one, right? Sho said that he's never said that LOL.
LOL The face!! Sakamoto likes to act angry like that on TV but as he's usually the one gets bullied, that look doesn't really have an effect hahaha...
Then they moved on the main topic, food. Sho-chan mentioned that when he eats he cannot really tell that the food is yucky as everything taste delicious to him. Sho-chan, it's because you're in JAPAN, the land where almost anything out from professional kitchen is delicious.
Sakamoto: but the taste is different, right?
Sho-chan: I don't really get what's the difference...
Sakamoto: he's a little bit irritated just now LOL
We're again reminded of Sho-chan's cooking and his taste on food presentation... LOL!!!
And this is the same person that in the past when asked what's the best dish he could make, his answer was MUGICHA. LOL.
And the shop hopes that Sho-chan will evolve after the lesson by his senpais, after all we have the V6 food guru on the show. Sakamoto with his cooking show, One Dish, which is my favorite cooking show because it's doable, affordable (he sort of use anything in season as the main ingredients), and taste good --> tested! (see, I'm not that biased when it comes to cooking show LOL); Nagano, with his gourmet report (I don't really follow his gourmet adventure, this will be one of the books that I'm going to get the next time I go Japan).
Arioshi asked when he started to be into cooking. Sakamoto started cooking since he was young (you should really watch Maguro show from donkey years ago, he showcased his handling food skill there and it was awesome) and since his household is a veggie shop, he used to cook alone as his parents were busy. Nowadays it's not an everyday chore for him though.
Arioshi: eating along, isn't it... sad?
Sakamoto: Well, if it's called sad, it's sad (totally get you, Sakamoto-san!)
Meanwhile, Nagano doesn't cook because he ate out and he's patronned more than 1000 shops as of now. In 1 day, he could go to 5-6 shops
Sho-chan then sort of confirming this because often when he was told that there's a new place by his friends and he went there to eat, he was told by the owner that Hiroshi Nagano has been here before. LOL
Then we have Nagano's segment first, and off course with the obligatory small door.
For Sho-chan who has no interest in food, you've been missing out in life! I want to connect him with the charm of food.
The location is Mie perfecture, Iseshima. It's about 4 hour drive from Tokyo. That's the length Nagano went for Sho-chan, d'aww...
Iseshima is famous for the seafood, so what local delicacy that we're going to see?
Nagano actually have never been to Iseshima before, but he has some interest on it :), sasuga our gourmet.
They invited a 'guide', which was quite useless because you'll see why.
This place is famous for...
its oyster (they called it uramurakaki). What's so special about it? These oyster can be harvested only after 1 year. Nagano commented that it's quite fast considering that it's normally take 2 to 3 years.
So what's the verdict? Off course. It's not creamy, but it's still rich. Nagano commented that it's probably because of the location that because there're lots of islands and also the nutriend from the mountain. The owner confirmed that the rain flows the nutrient down from the mountain to the sea, and also the combination between fresh water and sea water allow them to grow faster.
I like how Nagano having abundance knowledge of food that he could just naturally talk about almost anything with the owners.
Useless host is quizzing Nagano with question, which month without .... is when oyster is best to be eaten?
Nagano answered straight away, didn't even pretend not knowing the answer and even did the whole explanation LOL.
During the month that has R in it (eg. January, and so on), Oyster is delicious. The 2nd cap has the complete diagram.
The next good to try is Manbou kushiage (fried stuff on the stick). And you have the manbou fish swimming for you.
Useless host: You've never eaten this, right?
Nagano: It's been a long time
LOL, what food that you've never eaten before, huh?
Bonus cap because Nagano is an ikemen and off course my V6 ichiban a long time ago.
There's something that Nagano really wanted to try, and it's this Ise lobster with the price tag of 20K JPY each (about 200USD).
We have Ise Lobster grilled with butter.
Nagano quiz: what's the difference between this Ise lobster with the normal ones?
Sho-chan was given 3 seconds and before he even answered, Nagano: I see
Sho-chan's dejected face ... LOL
Answer: you can eat the skin!!!
They called this type of lobster, kawariebi. It's those lobster just right after they change the skin. See how soft the skin is that you can cut it through with a knife easily. It's quite difficult to obtain this because you need to 'harvest' them in the right moment, else their skin will harden.
So the owner actually observes and waits until the lobster change their skin and quickly transfer them into the -60C rapid freezer.
Nagano asked whether there're any mishaps before that the skin suddenly hardened. Off course, there is that the owner couldn't sleep LOL.
And Nagano is bringing back these babies to the studio!
Sho-chan's face when he touched the lobsters. Sakamoto hates it... well, he's afraid of anything grotesque LOL.
Nagano: so, Sakamoto-kun will make the best dishes from these lobsters
Sakamoto: This is the first time I see this!
Nevertheless, we have special One Dish cooking in the studio.
1. Cover the lobsters with potato startch
Sakamoto's face when he turned the lobsters around LOL!!!
Then fry them at 170C for 8 min.
And he's now moving on to making yuzu salt.
He started grating the yuzu skin and Arioshi must emphasize that the person here is a super idol and he's grating yuzu now.
Toast the yuzu skin for about 20 sec to eliminate the moisture & add salt. After toasting, then pour them on the plate to cool down. This yuzu salt is for the first dish.
When Sakamoto finished the salt and threw the pan into the sink, Sho-chan pointed out: this is it! This is what cooks do! A do the stuff then wash and start with B
Sho-chan use the word yatsu, which is considered to be rude, and Sakamoto reprimanded him LOL
Sakamoto explained that to make fine chopped leeks we can criss cross the leek first before start slicing.
Sho-chan repeats his 'kouiu yatsu' gag... while Sakamoto doing this...
Sakamoto *holding the knife*: what?
LOL
Then to make the sauce, we have garlic and add on red bean paste, then add on black tomatoes paste. Sakamoto use black tomatoes here because it's sweet and it goes well with lobster.
Bonus cap: another Sho-chan's 1001 face.
In a way, Sho-chan's is in essence, a dork, and Arioshi literally picked up almost every single dorkiness for our entertainment. I must say that although sometimes I feel Arioshi is nitpicking, they're a good combi!
Then we tickened the sauce and by that time (Sakamoto worked damn fast!), the lobsters were ready.
When Sakamoto cut the lobster, the inards burst and was splattered on the chopboard. Nagano felt that it's a waste LOL...
With the chili sauce ready, Sakamoto was making the chili ebi for the 2nd dish.
We then covered the lobster with the chili sauce.
And we have the cool flipping lobster action.
We have first dish, lobster with yuzu salt and chili ebi for the second one. So how's the taste?
Sho-chan eating face here, and we have Sakamoto & Nagano looks like the pleased parents.
Sho-chan: It's good, it SMELLS like rocky shore...
Arioshi corrected him that at moment like this he should be using the word fragrant, not smell.
On the 2nd dish, Sho-chan was expected to give a better reaction, how would he fare?
Sho-chan: it's good! is it the sauce?
LOL
Sakamoto was happy to hear that but Nagano was not LOL, he travelled 8 hours for them LOL.
Nagano ratted out Sakamoto's antics here. First, is the legend of naughty Sakamoto. During dance lesson, he was scolded by the dance teacher and was told to 'go home.' Sakamoto took it literally and went home. Second, normally juniors go to the dance lessons by train, but not Sakamoto. He drived his family's delivery truck to lesson and everybody can see 'Sakamoto's Veggie Shop' sign. LOL
Then we have Sakamoto's segment. If it's Sakurai Sho, let's make omurice! V6 leader is very cute here, he got confused on how to close that little doors.
Sho-chan likes Omurice. And we'll have Sakurai cooking show!
We're going to make dress omurice. Sho-chan: what's that?
Heeeee, seriously Sho-chan? Arashi had this before... and Ohno was the victim that time to make this.
Expectation..
First, let's mince the onion. Sakamoto had to instruct Sho-chan on how to cut the onion.
And this is how Sho-chan want to cut the onion! LOL! Sakamoto straightly went to panic!
And finally Sho-chan braved himself to cut the onion and he cut the end side too thick LOL, and start slicing it, one by one.
Well, he sort of treating the onion like spam, and managed to complain too: today is so strict na...
Arioshi scolded him that Sakamoto was being nice to him LOL
Sakamoto seriously looked worried at the way Sho-chan cut the onion: Can I do it instead? LOL
Sho-chan cut his onion just like how he cut the smap in Hawaii episode LOL.
Bonus: Sho-chan's stressed face.
When Sakamoto took over, Sho-chan: Mincing is the only thing I cannot do...
Really? Are you sure? LOL
The difference between the amateur and the pro LOL. Arioshi added to the fuel that he can see Sakamoto mincing for 10 minutes LOL.
They then started to make the fried rice. First, stir-fry both onion and MUSHROOM.
But, Sho-chan happily took chicken breast instead. LOL, he was looking at the instruction that he didn't notice he took the wrong bowl OR he didn't know the difference haha...
Sakamoto quicked jumping to the rescue. Actually there's a point in the chicken breast, you can marinade chicken breast with any kind of dressing (eg. yogurt) for 5 minutes to make it soft.
Then adding on the chicken breast... Sho-chan's working hard!
Sho-chan asked a lot of questions on whether he did it correctly. Arioshi spat on him that he'll be the only one eating, so it's OK.
I know Arioshi do it for TV but on this part I find it's a little bit overdo LOL. For me, it'll be interesting if Sakamoto threw more pointers because he's a pro and he's actually willing to explain.
When cooking fried rice, one of the important step is to flip the rice so that the flavor is spreaded nicely.
Sho-chan lifted the pan too upward and Sakamoto lowered it down: it'll get cold. LOL
Then we're adding the tomato sauce.
And we have the demonstration of the pro. Kakkoii!
Then Sho-chan's turn.
And below we have the expected steps to make the dress omelette. Look simple right?
Can Sho-chan do it?
Starting by cracking the eggs, the audience went 'ohhhh' LOL
Arioshi suggested whether they should do simulation first, and Sho-chan gave him a bitter smile (1001 expressions!)
While Sakamoto did a little cleaning, Sho-chan worked so hard to do the omellette until Sakamoto felt sorry for him: that's enough!
LOL
Exhausted Sho-chan and the result of his first omurice, not bad at all!!!
How's the taste? Surprisingly good
Now, let's here the more 'objective' review. Sakamoto: It tastes buttery (just like a sensei), and Nagano: Tomato sauce is good (just like a food critic) LOL
And I just cut out the caps from Sato Shiori's segment. Her hobby is taking picture of well, these walls. The theme presented in the studio is Family... and instead of the mom, we have Sakamoto as the SUN!
And look at that dorky face!!! GOLD!
Why did both of them appear on Abunai? Ohhh, it's for Gakkou e Ikou! 2015 --> watched it, loved it, felt nostalgic over it, LOL over it, all the feels!!! That one show is V6 at its best!
I love how they got to celebrate their 20th anniversary with lots of activities and with a bang too!!!
