Yakitate Japan! - 02 (subbed)

I own no rights to the film and sub
Source: http://jumonjigiri.blogspot.com/

There’s English bread, German bread, and French bread,

but Japan’s bread, Japan, does not exist.

In that case, there’s no choice but to create it.

This story is a serious, biographical ballad of a boy who possesses Solar Hands,

Azuma Kazuma, who will create a Japanese bread made by and for the Japanese people,

which can be presented to the world proudly.

dokoka tooku de mimi wo sumashiteru hito ga iru
Somewhere far away, there are people listening carefully.

Translated by: Anime-Empire
Yakitate!! Japan
dokoka tooku de mimi wo sumashiteru hito ga iru
Somewhere far away, there are people listening carefully.

Yakitate!! Japan
Translated by: Anime-Empire

In every place, there are people looking up at the sky.
arayuru basho de sora wo miageteru hito ga iru

arayuru basho de sora wo miageteru hito ga iru
In every place, there are people looking up at the sky.
Yakitate!! Japan
Translated by: Anime-Empire

yozora no shita de kuchibue fuiteru bokutachi wa
Under the night sky, we, who are whistling...

kotoba mo nai mama yubi de tada seiza wo nazotteru
without words, are just tracing constellations with our fingers.

samugariya no yume tsumetai kimi no te
The dreams of the cold-sensitive... Your cold hands...

atatameru mahou wa hitotsu no michi wo shinjiru koto
The warming magic is to believe in one path.

houkigumo no mukou ni mitsuketa hitotsubu no hoshi wa
The single star found on the other side of the comet cloud...

kagayaku hoshi demo kasukana hoshi demo
whether it be a shining or a faint star...

kimi dake no hikari
is the light of only you.

mune no kumo no mukou ni mienai mama no michishirube
On the other side of the cloud in your heart,

is a sign post that remains unseen.
mune no kumo no mukou ni mienai mama no michishirube

saa kono te wo hiraite ima nani wo shinjimasuka?
Now, opening these hands, what will you believe in today?

A young boy who has awakened to
bread-making, Azuma Kazuma,

has those extraordinarily warm hands which
are ideal for making dough ferment,

otherwise known as Solar Hands.

Now in pursuit of Japan’s original bread, Japan,

he has decided to take the challenge of the
new employee examination at Pantasia,

Tokyo’s highest-ranking bakery.

Azuma Kazuma, eh?

You’re five minutes late.

Five point deduction!

What the...?

This marked the beginning of his career.
What the...?

This marked the beginning of his career.

There will be only one person
chosen out of the 35 here.

One?

Whoa, this is really serious.

But that’s okay, I’ll just do my best until the end.

Yeah!

The Day Mount Fuji Fell!
Maharajah!!

Maharajah!!
The Day Mount Fuji Fell!
Maharajah!!

The Day Mount Fuji Fell!
The Day Mount Fuji Fell!
Maharajah!!

The Day Mount Fuji Fell!
Maharajah!!

I won’t lose!

I’ll fight with Japan!

Which part of the country are you from?

You’re quite carefree, aren’t you?

Do you understand how difficult it is,

to be recruited by Pantasia?

Mr. “Minus Five Points.”

Huh?

Listen up.

Pantasia is the charisma
of the bakery world.

Merely being able to work here...

It’s recognized by everyone to
be something prestigious.

What’s more, you may even be placed
in charge of your own store!

It’s the same as being
a winner in this world!

What’s with that indifferent reaction?!

Well, it can’t be helped, I have
no interest in such things.

Wha...?

The reason I came to Japan’s number one bread shop...

is because I thought I could find a hint.

It’s because I thought I might find an opportunity.

An opportunity to know the true
form of the new Japan...

That’s all!

Hey!

Don’t make idle talk!

I’m really sorry!

I’m just so happy we were able to reunite
under such nostalgic circumstances.

I don’t know you!

What’re you saying?

It’s me, Kawachi Kyousuke.

What’re you doing?!

You have something good, don’t you?

You. You. You.

10 point deduction.
You can go home now.

W-What’s this?

I don’t understand the reason.

It’s simple.

Nose hair!

The stench of sweat!

Railroad haircut!

No way, no way!

In short, you’re all lacking in cleanliness.

We have no use for people like you.

N-No way!

Don’t be ridiculous!

He’s a person who says cruel things easily, isn’t he?

Number 35.

That’s me.

Two point deduction.

Why?!

Your hair is messy.

It looks unclean.

I-I’m unclean?

Why don’t you stop doing that?

For instance...

If there’s someone with messy hair...

See?

Now it’s okay.

It’s easily fixed.

Isn’t it?

It’s troublesome for you
to do as you please.

It should be fine.

Or will you fail me with a 10 point deduction?

Failing is not the issue here... little girl.

What exactly are you planning?

No matter what happens, I’ll enforce the rules.

Point deduction remains.

Stingy.

For the first part of the new employee
examination, naturally,

I will have you make bread.

You are free to make whatever you want.

However, household breads such as savory
bread and sweetened buns are not allowed.

Use of mixers is also prohibited.

You must all knead the dough with your own hands.

I’m sure you already know,

but this examination is to test the foundation
of your bread-making skills.

If you need any other special ingredients, ask now.

Yes.

In that case... I’d like some ascorbin
acid, and some malt.

That cutie intends to make French bread.

Rye wheat.

For that guy, it’s probably German bread.

Wow, you sure know a lot.

It’s more like you don’t know anything.

Are you really interested in becoming a baker?

But you see, I’ve only ever made Japan.

So, like, what’s that Japan thing?

I’ve never seen nor heard of it.

I’ll show you after this.

Japan #56.

Time limit is three hours.

Part one of the new employee examination begins now!

1 hour’s progress
First fermentation

Seems like it’s expanding well.

I’ll let out the gas in 3 minutes and 30 seconds.

What’s with that dough?

That speed of fermentation isn’t normal.

Those extraordinarily warm hands that
maintain the ideal dough temperature

for yeast germ fermentation...

There’s no mistake about this guy...

He possesses Solar Hands.

What’s wrong?

Well, boy... You mentioned some
Japan number thing before?

Japan #56.

In that case, you have others, right?

I do. For example...

this is Japan #55.

T-This...

was made by Solar Hands...

T-This is...?

What deliciousness!

This sweetness isn’t from the bean jam...

The anko itself is retaining its own sweetness.

The dough... The bread dough is drawing
out the natural sweetness of wheat!

Soft, yet firm to the touch...

The construction of this dough...

You made this by yugone seihou,
didn’t you?
Note: “Yugone seihoi” appears to be a technical term for
“hot water kneading method,” where “yu” means hot water, and “koneru” means to knead. “Seihou” is a manufacturing method.

“Yogore”...? I haven’t done anything like that.
Note: Kazuma misheard the word as “yogore,” which means dirt.

I just kneaded the dough
with hot water,

let it sit for a whole day,
then fermented it.

If you do that,

the dough matures, and the natural
sweetness of wheat is drawn out.

Like I said, that’s what you call “yugone seihou.”

But with this dough, whether the filling
is bean jam, cream or chocolate,

it becomes a perfectly matched Japan.

In that case, why not just call it
a sweetened bun, like normal?

Japan is Japan!

Oh crap, this isn’t the time for me to be doing this!

It’s time to let out the gas!

Dough shaping
2 hours’ progress

This guy’s a moron, but his hands are the real thing.

Japan #56...

I don’t know what might happen.

“Hammer in what sticks out.”

“If you have a problem,
spread it around.”

Hey.

Hey.

What is it?

Success! Rolling-pin-slip plan, bingo!

Are you all right, boy?

I stepped on something and fell.

No, my dough!

Oops.

Sorry. There were absolutely no ill intentions.

I just thought I’d pick your rolling pin up for you...

I know, don’t worry about it.
I’ll remake it.

I-In that case... it’s all good.

Though I said that...

I only have one hour left.

If I were to start over again now,

adding more yeast germ to speed up the
fermentation would be all that I can do.

But in that case...

it’ll be a dried out, tasteless bread.

Point deduction is certain.

This time I decidedly...

give up on #56.

Excuse me! Do you have any yogurt?

What?

Yogurt, he says?

N-No way... surely he’s not considering using
bifidus bacteria instead of yeast germ?

Okay.

Bread made with yogurt...

I’ve heard of if, but...

Oh well... he won’t be able to make
a decent bread, anyway.

Most people have reached the final shaping stage.

That’s French bread, but it’s of a medium size...

A batard.

The crispness of the crust is the lifeblood
of proper French bread...

However...

Azusagawa Tsukino,

a batard should be a cinch for you.

Looks good, doesn’t it?

Hey, stand back a bit.

Why?

If you don’t want to get injured, stay back.

S-Sword rolling pin?!

Who on earth is this guy?

So he’s making roggenbrot?

Roggen.

In other words, German bread made with rye wheat.

It’s a difficult bread, but I can tell without
seeing the end result that he’s done a good job.

Suwabara Kai...

Will someone capable of surpassing
him really appear in this exam?

Looking around...

I see just two people approaching this
with a different sense of purpose.

Number 34, Kawachi Kyousuke.

Number 35, Azuma Kazuma.

What in the world are they making?

Hmm? What is that dumpling?

Right! Now I just have to bake it!
Right! Now I just have to bake it!

What?! No way!

T-This is Japan?

Is that the national flag?

It definitely looks like the rising-sun flag, but...

Is this why he calls it Japan?

What’s this guy thinking?!

Temperature will be 250°C.

30 minutes.

30 minutes until Japan completion!

It seems like everyone’s finished with their baking.

So... what’s going on with his bread?

It’s bothering me.

It’s been 30 minutes already.

Hey! Don’t just open it yourself!

Empty!

You’re messing with me,
aren’t you? Moron!

Like I said, it was
a bit too early to open it.

That’s got nothing to do with it.

Just now, a sound...

F-Fuu...

Mount Fuji... Mount Fuji fell down.

Moreover, what a splendid Mount Fuji.

The white on top looks like snow,

and the browned areas look like the mountain surface.

B-But, when I saw it before...

it was shaped like a flag.

How on earth did it...?

It can’t be, where is that dumpling?

I can’t see it.

There it is! It’s stuck up there.

What’s going on?

After I ruined his dough, he started
baking within 20 minutes.

He didn’t let it ferment?

That’s a non-rising bread, Japan #16.

Japan #16?

That aside, is your bread okay?

Crap!

That’s all!

I will now begin the scoring.

Number 1,

minus 10.

Number 2, minus 10 as well.

Number 3, minus 6.

Oh, no.

Number 4, minus 8.

Number 5, minus 8.

P-Please wait.

What is it?

How can you decide the points
without even tasting them?

Because that’s me!

I don’t have to taste them to know!

That is all!

E-Even so, I can’t accept that.

The number 1 guy and I, number 2,
both made the same butter rolls.

Even by looking, the difference in quality is obvious.

I cannot approve of receiving the same minus 10.

Well-made bread has elasticity.

If you push it with your finger,
it quickly restores its shape.

But your bread...

doesn’t restore itself!

On top of that,
its scent of yeast is weak!

That is proof that it hasn’t fermented enough.

Your bread isn’t even worth minus
10, it deserves minus 20!

Go home, scum!

That examiner occhan’s power of insight is amazing.
Note: “Occhan” is a term used in reference to older men.

You, number 35! Minus two!

Why?!

I’m still 22. I’m not an occhan!

Incidentally, you only have
one point left.

No way...

You lose too many points in areas which
have nothing to do with your skill.
No way...

You lose too many points in areas which
have nothing to do with your skill.

Oh dear.

Pay attention, everybody!

A very well-made bread...

Number 6, Suwabara, may I?

Yeah, I don’t even mind a fist.

Then... fist!

This is the proof of real bread.

Number 6, Suwabara,
zero point deduction.

Number 12, minus 7.

Number 13, minus 10.

Number 14, minus 8.

No!

Number 34,

is this Chinese steamed bread, hua chuan?
Note: “Hua chuan” / “hua juan,” also known in English as “flower scallion rolls.”

But you have baked it.

That’s correct.

By baking it, the steam is sealed inside,
which results in a crisp outside

but fluffy inside, creating a whole new sensation.

I see.

But it’s a pity... Minus 2.

What? D-Deduction?!

Please try some.

If it were me...

I would have baked it for 30 seconds less.

T-That’s exactly right.

He saw through me.

Undoubtedly, I missed the baking time.

T-That’s...

Hey, that looks quite tasty.

because I got distracted by his bread!
Hey, that looks quite tasty.

because I got distracted by his bread!

Even for someone like me... To think...

Without tasting it
I can’t make a decision.

Number 35, what exactly...

is this?

It’s Japan #16.

Have some, it’s good!

I don’t know how to eat this.

Where do I start?

You can eat it however you like.

As I thought, only that one...

He’s going to eat it?

W-What... is this feeling?

What is this impulse that’s welling up inside me?

It’s no use... I can’t hold it in.

This is not Mount Fuji.

It’s the world’s highest... Everest...

Otherwise known as Chomolangma!
Note: Mt. Everest is also known by the Tibetan name “Chomolangma,” which means “Goddess Mother of the Snows.”

Note: Mt. Everest is also known by the Tibetan name “Chomolangma,” which means “Goddess Mother of the Snows.”

And now, I’m trembling with excitement.

I want to eat curry!

I’ve got it!

The shape is different, but this is Indian bread. It’s nan!
Note: “Nan” is a flat, unleavened bread originating from India,
often served with curries. Here Kuroyanagi exclaims “Nan da!”
which translates to “It’s nan!”

Note: Kazuma heard it as “Nanda,” which translates to
“What’s that?” Quite a humorous mistake, which continues.
What, you say?

I’ve just been telling you, it’s Japan #16.
Note: Kazuma heard it as “Nanda,” which translates to
“What’s that?” Quite a humorous mistake, which continues.

No no, this is nan.

I’m telling you, it’s Japan!

I don’t care what it is,
but in any case, it’s nan!
Note: First part is again ambiguous, “Nandemo ee” is “I don’t care what it is,” while “Nan demo ee” is “I don’t mind if it’s nan.”

It’s what?! You’re talking about that?
Note: First part is again ambiguous, “Nandemo ee” is “I don’t care what it is,” while “Nan demo ee” is “I don’t mind if it’s nan.”

It’s Japan!

Moron. If he says “nan,” he’s talking
about the Indian bread.

That’s wrong!

While pursuing an original Japanese bread, I made this...

my 16th creation.

I wanted a bread that would go well

with the Japanese curry that I loved
since I was a kid, so I made it.

Curry is Japanese food?

What’s he saying?!

You really are a moron.

Curry is Indian food.

You’re the moron.

Curry is spicy, which is why it’s called curry.
Note: The joke here is that “karee” means curry but is also the lazy way to say “karai,” which means spicy, or hot.

“Karai” is a Japanese word, right?
Note: The joke here is that “karee” means curry but is also the lazy way to say “karai,” which means spicy, or hot.

But, it’s not Japanese food...

What kind of basis is that?!

And so I made if to look like the
symbol of Japan, Mount Fuji.

Good idea, isn’t it?

But there’s a real reason
behind this shape...

The real way to eat it...

is to turn it upside-down, like this...

and pour loads of curry into it.

To guzzle if like this, it’s really quite delicious.

I don’t care about how it’s eaten.
There’s something else I want to ask.

That circular dumpling,

why was it stuck to the top of the oven?

You don’t eat that?

That’s a clump of flour.

It’s kind of like a glue that’s used to hold
the dough to the top of the oven.

As the bond gradually loosens,

the dough browns, and the part that’s
stuck to the flour becomes the snow.

And finally, it loses to the weight of the dough and falls.

This is something I thought of when I was 10,
while looking at a teru-teru-bouzu.
Note: “Teru-teru-bouzu” is a paper doll to which Japanese children pray for fine weather. It is typically hung outside.

In the beginning I used yeast germ,

but the dough would expand while baking,

so I tried making it without fermenting.

When I also added yogurt,

its slight acidity went really
well with curry.

It really was quite good when I tried it.

Well,

that’s basically why I decided to try this one,
and save time with a non-rising bread.

So, what about my score?

The score...

Plus two!

Someone finally got a positive score!

He’s saying that it’s better than my roggenbrot?

Something like that...

Japan #16, huh?

It’s kind of exciting, isn’t it?

I don’t have any comments regarding the shape...

but the taste was the real thing.

I honestly thought it tasted good.

Number 35, Azuma Kazuma...

This guy may have extensive skills.

Number 6, Suwabara Kai.

Number 11, Azusagawa Tsukino.

Number 34, Kawachi Kyousuke.

Number 35, Azuma Kazuma.

The rest may leave.

No, just leave!
There will be no discussion!

I still have points left!

Me too!

And me!

In that case, all of you get minus 10!

He’s a demon!

For the remaining four, as a final examination, I’ll assign you a common task.

You’ll spend the night in this store,
and by noon tomorrow...

make a croissant.

The new employee will be
decided by this test.

You will choose who to employ?

Who will remain, other than me,
once this test is over?

What’s so funny, Mr. Bandana?

I look forward to seeing what kinds
of croissants you all make.

You seem awfully calm, little lady.

That’s not true.

She’s so easygoing, I can’t tell
what she may be thinking.

Hey, hey...

Hey!

What, already?!

For the next trial...
Who is this Kurowa-san?
Note: “Kurowassan” means “croissant,” but Kazuma misheard it as a person’s name.

Kurowa-san? What are you talking about?

Kurowa-san.

It’s not Kurowa-san! It’s croissant!

Everyone knows what that is, dumbass!

I don’t.

N-No way...

Have you really only made Japan?

Right!

Who in the world is Kurowa-san?

tsukaifurusareta “aishiteru” mo kimi wo omotte kuchi ni sureba
If I think of you, and even utter the clichéd phrase “I love you,”

konna ni suteki na hibiki ni naru soshite kimi wa shaberi tsuzukeru
it makes such a nice sound, and you continue talking.

tsuyogari na kimi ga tokodoki miseru hakanage na namida nya shirohata desu
The hopeless tears your bold self sometimes shows me form flag of truce.

nani mo iwanakerya iwanai dake ni
If nothing is said, then all the more,

yosomi nante dekinaindayo kanashimi dano kurushimi dano
I just can’t look away. Things like sadness and pain...

sorya ikiterya yappari iroiro aru kedo
Well, that happens a lot in life, after all.

nanigenaku kimi ga iu “ganbatte” ni chikara moratteruyo
When you casually say, “Do your best,” it gives me strength.

moshimo chiisana senaka furueru toki ni wa boku ga sugu dakishimeru kara
Whenever your small back trembles, I will embrace you right away.

mado kara mieru keshiki kawatte ittemo
Even if the scenery outside my window changes...

neguse no hidoi kimi no mama de soba ni ite
Stay with me as you are, bad sleeping habits and all.

tsukaifurusareta “daikirai” mo
If you sulk, and utter

kimi ga fukurete kuchi ni sureba hantai no imi ni kikoeruno sa
Even the clichéd “I hate you,” it comes across as the opposite.

donna toki datte aishiteru itsumo to onaji sunday
I will love you, no matter what. It’s just another Sunday to me.

Next Episode

The task for the final exam... is a croissant!
Next Episode

Who is Kurowa-san?
Next Episode

Are you a moron?
Next Episode

It’s not Kurowa-san! It’s croissant!
Next Episode

Next episode, Yakitate!! Japan.
Next Episode

Burnt black!! Is this the final Kurowa-san!?
Next Episode

Burnt black!! Is this the final Kurowa-san!?

Is This the Final
Kurowa-san!?
Burnt Black!!
Burnt black!! Is this the final Kurowa-san!?

Be sure to see it!
Burnt Black!!
Is This the Final
Kurowa-san!?

Yakitate!! Seed of knowledge.

Azuma,

you know that an-pan was made by the Japanese at the start of the Meiji era, right?

Incidentally, jam bread and cream bread are
also sweetened buns made by the Japanese.

Wow.