マツコの知らない世界
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TVTranscript
00:00Oh, it's the ex-A.D.
00:06This is the ex-A.D., Mochizuki Mochiko,
00:10an illustrator who eats ochazuke regularly.
00:13This is Mire.
00:15Nice to meet you.
00:17Nice to meet you, too.
00:19Which one is Mochizuki?
00:21Yes, I'm Mochizuki Mochiko.
00:23That's a bad prediction.
00:25I'm the oldest today.
00:26You're the oldest?
00:28What did you do?
00:29My name is Three.
00:31That's complicated. I'm sorry.
00:36I thought she was safe, but she's a dangerous person.
00:43This is what Ochazuke fans want to tell you.
00:47You're the oldest, right?
00:49I'm scared of the ex-A.D.
00:52The era of ochazuke has come to an end.
00:54Ochazuke specialty stores are booming.
00:57There are about 100 of them in Japan.
01:00It is said that the older people eat ochazuke because they can't help it.
01:06I think so, too.
01:09I'm sorry.
01:11It's hard for me to say this in front of two people who love ochazuke.
01:16I want to eat rice as it is.
01:19I love rice.
01:22I haven't eaten it for more than 10 years.
01:26I don't remember.
01:28I don't usually eat ochazuke that much.
01:32I used to love nagatanien ochazuke at home.
01:35I used it as a furikake.
01:38I was often scolded by my grandmother.
01:41Don't say that.
01:44I don't hate it.
01:46It's hard for both of us.
01:49I don't hate it.
01:51I don't know.
01:53The world of ochazuke.
01:57A long time ago, the image of men was strong.
02:05Now, ochazuke is popular among women.
02:11I can eat it when I'm on a diet.
02:13I think it's good for my health.
02:15I don't feel guilty even if I eat it.
02:18In recent years, ochazuke specialty stores have been born one after another.
02:24In April of this year, Yamamoto-yama, a tea and laver shop that has been around since 1690, opened an ochazuke specialty store in Shinjuku.
02:36The most popular is Yamamoto-yama Norizakuchazuke.
02:41It uses three kinds of nori, which have different tastes and scents.
02:45If you eat a bite, you can feel the scent of miso.
02:51I will introduce you to the world of ochazuke.
02:56I've loved ochazuke since I was in elementary school.
02:58Since when?
03:01Ms. MOCHIKO MOCHIZUKI, who was healed by ochazuke and became a specialty writer of ochazuke.
03:12And her ochazuke friend.
03:15I'm SUREMI, a woman who eats ochazuke every week.
03:21There are more than 90 types of ochazuke stock at home.
03:28Ms. SUREMI eats instant ochazuke every week.
03:33These two are tonight's guests.
03:39The stock is delicious.
03:41From the traditional kyo-chazuke, which is particular about the stock,
03:47to the spice seeds eaten with tonkotsu chicken soup,
03:53I will introduce you to the best ochazuke in Japan.
03:57The stock, the bonito flakes, and the rice are all delicious.
04:00In addition, there are many types of instant ochazuke that you can enjoy at home.
04:09The original instant ochazuke was released in 1972.
04:13Nagatami-en's ochazuke has evolved surprisingly.
04:18Ms. SUREMI introduces the recommended products to the studio.
04:24There are many types of ochazuke these days.
04:26This is one of the 36 types of ochazuke that Nagatami-en has released.
04:30What should I do?
04:32Is there anything you are interested in?
04:34I haven't eaten it yet.
04:36The previous ochazuke was sold out.
04:40What's that big one?
04:42This is goto-uchi ochazuke.
04:44Is goto-uchi ochazuke sold at the service area?
04:46Yes, all types of ochazuke are sold there.
04:48I want to try hida-gyu ochazuke.
04:51There is also hida-gyu ochazuke and akakabu ochazuke.
04:54In Okinawa, there is also goya-chanpuru ochazuke.
04:58Is that so?
05:00In Kanagawa Prefecture, there is fukahire ochazuke.
05:05Why is there fukahire ochazuke in Kanagawa Prefecture?
05:08Because it's a Chinese town.
05:11That's too much.
05:13What's that cute package?
05:16It's for children.
05:19It's called creamy curry ochazuke.
05:23Curry ochazuke.
05:27I've never eaten dashi ochazuke.
05:31This is my favorite shrimp ochazuke.
05:35Is there really shrimp in it?
05:37Yes, it's my favorite.
05:39Then I'll eat it.
05:42What's great about this is that it has tenkasu in it.
05:46Please enjoy the scent of shrimp and tenkasu.
05:59He took two bites.
06:04That's why it's good for the stomach.
06:12You can eat a lot of dashi.
06:18It's good to eat at a really good ramen shop,
06:22but isn't Sapporo Ichiban better?
06:25I don't know.
06:28When was it opened?
06:30It was 72 years ago.
06:3272 years ago?
06:34In 1953, it was first thought to make ochazuke,
06:40which was eaten as a snack in a small restaurant,
06:44easily at home.
06:46At that time, it was a high-priced product of 10 yen per bag,
06:50but it was a big hit because of its deliciousness.
06:53When I ate it, it was sold for nearly 30 years.
06:59That's right.
07:01And the taste hasn't changed.
07:03It hasn't changed.
07:04It's amazing.
07:05Did it reach that taste 70 years ago?
07:07That's right.
07:08What's that mysterious green powder?
07:11That's matcha, salt, sugar, and kelp powder.
07:16There's sugar in it?
07:17That's right.
07:18That green powder.
07:20When you make tea,
07:22you sprinkle it on freshly cooked rice.
07:25It doesn't melt.
07:28I'm going to sprinkle some nozawana on it.
07:34That's the nozawana from Gotouchi.
07:38I need to add hot water to it.
07:42Nozawana is too big.
07:45That's a good point.
07:47Nozawana is too big.
07:49It's a type of nozawana that absorbs hot water and becomes crispy.
07:54First, I'll try it without nozawana.
07:58Then, I'll try it with normal ochazuke.
08:05It's delicious.
08:09I'm using the amount I set,
08:14so this is too much.
08:16But I'm going to mix it with rice.
08:20Then, the taste will be just right.
08:22I didn't know that.
08:23I'm sure you can do it.
08:25There's a package that says it's delicious even if you mix it with rice.
08:32I'll do that.
08:34It's a long story.
08:36Do you notice any big differences between nori ochazuke and sake ochazuke?
08:43Are you talking about the size?
08:46That's right.
08:47The package is a little different.
08:49If you look at the package,
08:51sake ochazuke and other ochazuke are made of paper,
08:55but the nori ochazuke is made of plastic so that it doesn't tear.
09:00Is the nori ochazuke that strong?
09:03The nori ochazuke is made so that the nori doesn't get damp.
09:08I see.
09:11But I'm glad you put in the nori ochazuke.
09:14Thank you very much.
09:16Are you guys getting paid?
09:19No, we're paying.
09:21It's not good that you're paying.
09:36The charm of ochazuke that I think.
09:38The taste is completely different depending on the broth.
09:40I want you to taste the best taste.
09:42First of all, I will talk about the broth.
09:45It is said that the broth was a culture that existed since the Jomon period.
09:50There was a Jomon period, and it was said that it was said that it was said that it was said that it was delicious to boil clams with ingredients.
09:57The origin of ochazuke itself is said to be the Heian period.
10:01You ate ochazuke in the Heian period.
10:03There was something called yuzuke, which was made of rice, and it was said that it was eaten with hot water.
10:09From there, the culture of ochazuke spread widely in the Edo period.
10:14In this way, there was an ochazuke shop.
10:16At that time, it was said that eating ochazuke was called chazuru.
10:20It's a little modern, isn't it?
10:22No.
10:26Ochazuke, which started with hot water, continues to change with the times.
10:31Now, it is the mainstream to eat with broth.
10:37From here, we will introduce the local dashi chazuke that Mr. Mochizuki recommends.
10:43Since it is an island country, the source of the broth is different from place to place.
10:48It is a Kanto-style soup stock.
10:50This is also said to be a culture that developed in the Edo period.
10:53Since the Edo Shogunate is the most reflected, various delicious things from all over the world gather there as Mitsugimon.
10:59Therefore, it is said that it was born that kelp and bonito flakes from the first class were gathered and made into a soup stock.
11:06It's a good thing to be able to use kelp broth.
11:12Mr. Mochizuki's recommended ochazuke shop, which was particular about the soup stock, is located in Hanzomon.
11:20It is a beautiful soup stock.
11:23The ingredients of the soup stock are the key to the taste.
11:28There are five types of kelp, grilled fish, and boiled sea bream.
11:33It is not good to use kelp that is easy to get rough.
11:37After simmering it slowly, take it out quickly.
11:41Then raise the temperature of the other ingredients and simmer for 20 minutes.
11:46Each ingredient is particular about how to make the soup stock.
11:51It takes three hours to make it.
11:55This soup stock can only be eaten with ochazuke.
11:57That's right.
11:58This is a shop that only sells ochazuke.
12:00There are various menus in Miyabi's soup stock.
12:02Among them, my recommendation is this.
12:05This is a dashi chazuke with salmon and salmon roe.
12:07This is very delicious.
12:10I'm not good at putting hot water on salmon roe.
12:15It's okay. Let's coexist.
12:17You don't have to force coexistence.
12:20This is a soup stock of tuna from Shizuoka.
12:23Have you ever eaten this?
12:25I don't think there is a soup stock of tuna.
12:27The amount of water in this tuna is the largest in Japan.
12:30This is a tuna like katsuo-bushi.
12:33This is gorgeous.
12:35Katsuo-bushi is also gorgeous.
12:37In Shizuoka, they use this as a powder and put it in food.
12:42You can eat ochazuke with tuna like katsuo-bushi.
12:47This is a tuna dojo in Shizuoka.
12:49It is located in Izu village station.
12:52This is called a tuna dojo.
12:57You can eat tuna here.
13:00This is a tuna with five kinds.
13:02This is a tuna with five kinds.
13:04You can eat this as it is.
13:06You can eat this as it is.
13:08You put ochazuke on this.
13:11This soup stock is very good.
13:14This is a soup stock of tuna with five kinds.
13:19You can eat tuna like katsuo-bushi with this.
13:22The richness of tuna and the flavor of tuna are combined.
13:28This goes well with sashimi.
13:31This is like ramen.
13:34This is tuna with five kinds.
13:37This is ochazuke with tuna with five kinds.
13:42This is ochazuke.
13:44This is ochazuke with rice, ingredients, and soup.
13:47I see.
13:49I understand.
13:51There is also a soup stock of Fukuoka.
13:56This is a cold ochazuke with mentaiko.
14:00There are many kinds of soup stock ochazuke.
14:03I will introduce this shop.
14:06This is a shop that uses the soup stock of katsuo-bushi in Kochi Prefecture.
14:09This is a shop that uses the soup stock of Kyoto-style katsuo-bushi.
14:12Ms. Mochiko recommends the soup stock of Goto-uchi.
14:16First, I will introduce the soup stock of katsuo-bushi in Kochi.
14:20This is a famous place for katsuo-bushi, which is known for its one-shot fishing.
14:26General katsuo-bushi is dried and made.
14:33In Kochi Prefecture, the process of drying katsuo-bushi is repeated for several months.
14:40The taste of katsuo-bushi is rich and tasteless.
14:44In the old days, I used to make katsuo-bushi.
14:48Did you make katsuo-bushi at home?
14:50Yes, I made katsuo-bushi at home.
14:52I miss that time.
14:54This is a famous shop where you can enjoy ochazuke with katsuo-bushi in Kochi Prefecture.
15:00This is a shop called TANISHI in Obiyamachi-koji, which is 15 minutes away from Kochi Station.
15:10This shop opened in 1941.
15:13This is a shop where parents and children share katsuo-bushi.
15:20The soup stock of katsuo-bushi is rich in local katsuo-bushi.
15:25The ingredients on top are also local katsuo-bushi.
15:29I want to eat katsuo-bushi as it is.
15:39It's delicious even if you put katsuo-bushi on top of it.
15:42The katsuo-bushi has turned white.
15:45That's a good thing.
15:47It's not beautiful.
15:49I want to eat katsuo-bushi as it is.
15:53Mr. Mochiko recommends Goto-uchi Dashi Chazuke.
15:58Next is Kyofu Chazuke.
16:01The Dashi culture of Kyoto developed not in the Heian and Muromachi period, which Kyoto flourished the most, but in the Edo period, when the Buke took over and the Kuge withdrew.
16:14Luxurious ingredients that have been used so far are no longer available.
16:19To enhance the taste of the ingredients and enjoy them, light-flavored kyo-dashi was born.
16:25I see.
16:28Mr. Mochiko recommends a shop where you can enjoy the soup stock of Kyoto to the fullest.
16:33Gion-doroya, a katsuo-bushi shop, is located in Gion-doroya, Gion-shijo-eki.
16:38It is located in a narrow alley in Gion.
16:45It opened in 2002.
16:48It is a very popular katsuo-bushi shop in Gion.
16:51I'm curious about that fat customer.
16:54Is it okay?
16:57Is it okay?
16:58I use katsuo-bushi, but the way of making the soup stock is completely different, so the light color is the feature of kyo-dashi.
17:06Here, you can enjoy about 15 kinds of chazuke, including Chirimen Sansho, Fukimiso, and Kyoto's famous Shibazuke.
17:18I think both Kyoto and Kochi use katsuo-dashi, but the taste of katsuo-dashi varies from region to region, so I want you to compare them today.
17:27This is Tanishi's katsuo-dashi.
17:29Do you eat it as it is?
17:30Well, first of all...
17:40It's delicious.
17:42I ate two pieces.
17:44Please leave one piece.
17:46I'll leave it.
17:51Summer katsuo-dashi is light.
17:57Oh, it's getting white.
18:13I think it's a little cooked and chewy.
18:17This is good.
18:18It's half-raw.
18:20How about the soup stock?
18:22The soup stock is delicious.
18:24I think the soup stock is a little stronger than the usual soup stock.
18:30That's why it's so delicious.
18:33This is Doruya's katsuo-dashi.
18:35It tastes like chazuke.
18:49Both of them use katsuo-dashi.
18:53The soup stock is delicious.
18:57It's totally different.
19:00I think it's delicious.
19:04Both of them use a lot of katsuo-dashi.
19:09I want to taste them individually.
19:17Until now, you said various katsuo-dashi.
19:20Don't say that!
19:23You said the soup stock was delicious.
19:27I want to live a polite life.
19:32Don't say that!
19:36I want to live a polite life.
19:40You want to live a polite life.
19:44That's why you use katsuo-dashi.
19:46I think most of the girls who go to katsuo-dashi restaurants use katsuo-dashi.
19:50That's not true.
19:52That's not true.
19:57You have a good sense of humor.
20:00I like ramen.
20:03But I think it's more satisfying to eat delicious katsuo-dashi.
20:11That's what I think.
20:12You usually eat ramen.
20:14But you are polite on SNS.
20:17You are laughing a lot.
20:20You are very polite.
20:23But I understand.
20:25You are a scapegoat.
20:27That's right.
20:29Don't say that.
20:32I'm upset.
20:33People who want to live a polite life don't make a fool of themselves.
20:37That's right.
20:38You were making a fool of yourself.
20:41You were making a fool of yourself.
20:43After this, the instant ochazuke mania, SUREMI-SAN.
20:48This is a delicious ochazuke that makes you feel like you're traveling at home.
20:53This is the ultimate ochazuke.
21:00This is good.
21:02This is good.
21:05The most important thing is to eat it before it gets soggy.
21:09This doesn't look delicious.
21:24SUREMI-SAN eats instant ochazuke 7 days a week.
21:28What does SUREMI-SAN eat?
21:32Nice to meet you.
21:33Nice to meet you.
21:35Okay.
21:41This is SUREMI-SAN's home.
21:43She lives with her husband in a room of 1LDK.
21:47Do you take a picture of such memories?
21:50That's right.
21:51This is the teapot I usually use.
21:54I use this teapot to make ochazuke.
21:58This teapot is thin.
22:00This teapot fits the rice, tea, and ingredients just right.
22:06In addition, the rice is used by freezing the rice mixed with mochimugi.
22:11I use mochimugi.
22:13This is rice for ochazuke.
22:15But I understand this.
22:19Freshly cooked rice gets soggy.
22:22That's right.
22:23It's troublesome to boil hot water.
22:25That's why I use this teapot.
22:28This is the most important point.
22:32When I put hot water in the teapot, I pour hot water into the teapot.
22:35I eat this before it gets soggy.
22:39It doesn't look delicious at all.
22:45What is the biggest attraction of instant ochazuke that SUREMI-SAN thinks?
22:51Ochazuke is the weapon of the city.
22:53This is the best ochazuke in Japan.
22:55Even women can eat a bowl of ochazuke.
22:57Did you feel like traveling?
23:01When did you feel like traveling?
23:04When I ate ochazuke, I felt like I was breathing out of my nose.
23:08Do you feel like traveling only here?
23:10That's right.
23:13SUREMI-SAN recommends.
23:16Introducing the local instant ochazuke that makes you feel like traveling.
23:22I'm curious about the persimmon seeds.
23:24This is delicious.
23:26This is a bitter taste.
23:30This is ochazuke.
23:32This is so bitter that it's not a day of bitterness.
23:36Bitter taste is a little soft.
23:40It's bitter until you finish eating.
23:42Of course, you can eat it as it is.
23:44It's different from Okinawan ochazuke.
23:47This is Okinawan ochazuke.
23:49This must be delicious.
23:53The ochazuke we use is grown in the sea of Okinawa, which is rich in minerals.
24:01When you put hot water on it, the flavor of the ochazuke comes out to the fullest.
24:05It's not freeze-dried, but it's dried over time.
24:10There is a company called TURAMI SEAFOOD.
24:14I think it contains hard laver.
24:16This is green laver.
24:18When you put hot water on it, it becomes soft.
24:21This is a very delicious ochazuke.
24:23In addition, in Umajimura, Kochi Prefecture,
24:26the most famous product in Japan, yuzu, is used.
24:31Yuzu ochazuke, which is perfect for this hot season, is made.
24:39One of them is Suremi's favorite.
24:42This is my favorite ochazuke, Shizuoka ochazuke.
24:46This is a real ochazuke.
24:48As you said.
24:50I've never eaten ochazuke with tea.
24:57What they are making is a shop in Shizuoka.
25:01This is a 100-year-old tea shop, Shirakata Denshiro Shoten.
25:08Tea is a blend of eight kinds of local tea leaves.
25:13To give it an elegant umami, they blend matcha-based Tencha.
25:20They add yuzu katsuobushi to it and sell it at an instant tea bank.
25:28This is a popular product that sells about 500 dishes a day.
25:33It's the same as making tea.
25:37You can make ochazuke even at a house without tea.
25:45A new wind is blowing to instant ochazuke.
25:48This is it.
25:50While staying at home, you can enjoy a luxurious and authentic taste.
25:53Raw ochazuke is hot.
25:55Raw ochazuke?
25:57The ingredients are in a pouch.
26:00For example, this is the ochazuke of HIROYA.
26:03This is the first-class ochazuke.
26:05It has a large size of sea bream.
26:07It's interesting. I want to see it.
26:09I especially recommend this.
26:12This is the eel ochazuke of Chiga prefecture.
26:15This is the Makishima-style ochazuke of Nagasaki prefecture.
26:19This is the local raw ochazuke that Suremi recommends.
26:25Biwako is one of the most famous eel restaurants in Japan.
26:317 minutes' walk from Omi-Imazu Station is the famous eel restaurant, NISHITOMO.
26:40This restaurant was opened in the early Showa period.
26:45The chef's hand-grilled kawayaki is popular.
26:48It also appeared in famous department stores such as Daimaru and Kintetsu.
26:54Another popular dish of NISHITOMO is eel ochazuke.
27:01The way to make it is to add raw Japanese pepper to the eel.
27:07Then, season it with a special sauce to go well with ochazuke.
27:12It looks delicious.
27:14By adding hot water, the fat and umami of the eel come out.
27:20I don't use furikake.
27:22I make ochazuke only with eel.
27:27This is the local raw ochazuke that Suremi recommends.
27:30Next is Nagasaki Prefecture, the best place to eat fried horse mackerel in Japan.
27:37It takes about 30 minutes' walk from Nagasaki Station.
27:43There are about 700 people in Nagasaki Prefecture.
27:46There are no convenience stores, traffic lights or crosswalks.
27:49The specialty of Nagasaki Prefecture is in Makishima Prefecture.
27:54What I use is the taste of Tsushima Sea, which is firm and has a chewy texture.
28:03How do you make it?
28:07I cut the horse mackerel on the day I caught it.
28:11I soaked it overnight in a special water-absorbing sheet.
28:14I didn't use soy sauce to enhance the flavor of the horse mackerel.
28:17I used a special sauce such as salt and green tea to make ochazuke.
28:22It looks delicious.
28:24Matsuko.
28:26The horse mackerel ochazuke we made is delicious.
28:30I only ate horse mackerel.
28:34This is the horse mackerel ochazuke from Makishima Prefecture.
28:37I'm sorry.
28:39You don't need to add hot water.
28:41It's delicious even if you eat it as sashimi or thawed.
28:50It's delicious.
28:55I put wasabi on it.
28:58It's made with green tea and salt.
29:00It's delicious.
29:01It should be delicious just by adding hot water.
29:04I don't need hot water.
29:07It's too early.
29:10It will be gone soon if I don't add hot water.
29:13That's right.
29:15However, you can eat it deliciously as it is.
29:29How is it?
29:32This horse mackerel ochazuke is made for ochazuke.
29:41It's more delicious than eating it as it is.
29:43That's right.
29:45The horse mackerel ochazuke has a salty taste, so it's delicious.
29:48This horse mackerel ochazuke has a strong taste.
29:50This horse mackerel ochazuke has a strong taste.
29:55The horse mackerel ochazuke is here.
29:58Thank you very much.
30:00This is a simple horse mackerel ochazuke.
30:05It's better to reduce the amount of this.
30:08It's okay to add a little more.
30:10I think it's good.
30:18This is delicious even if you eat it as it is.
30:22That's right.
30:24This horse mackerel ochazuke has the taste of eel.
30:30This horse mackerel ochazuke has a strong taste.
30:33This is delicious.
30:36I'm happy.
30:38This is beautiful.
30:41I've come to understand little by little.
30:44People who eat horse mackerel ochazuke like me think that horse mackerel ochazuke is good.
30:53I'm glad to hear that.
30:55I want to eat horse mackerel ochazuke with rice.
30:58I think I can eat horse mackerel ochazuke with rice as if I were eating sweets.
31:04I accept horse mackerel ochazuke.
31:09I'm glad to hear that.
31:11I'm glad to hear that.
31:17Masuko's Unknown World of the Coral
31:25The coral is a jewel box of the sea that fascinates people in the blue sea in summer.
31:35Photos of the beautiful coral are published every year.
31:41It is an indispensable part of the aquarium that is popular in recent years.
31:48However.
31:50I have something to tell you today.
31:53In 2040, 90% of the world's coral will be extinct.
31:59I didn't know that Mr. Sankame was the most worried about coral.
32:03I was surprised.
32:06Coral, which is supposed to be colorful in the sea, is extinct.
32:14The surface of the sea becomes white.
32:17It's a kind of disease called the whiteout phenomenon.
32:21Coral is very weak in various places.
32:25The cause is said to be caused by human activities such as global warming and marine pollution.
32:34He came here to protect the coral, which is in great danger all over the world.
32:39Today, as many people as possible are interested in coral.
32:45After graduating from Tokyo University, he started a company to study coral.
32:52And for the first time in the world.
32:54Look at this.
32:55It's a coral.
32:56Wow!
33:00He succeeded in the popularization of coral in the middle of winter.
33:08Mr. Yota Takakura.
33:10I came all the way to Tokyo University.
33:12I'm going to start a research company for coral that doesn't cost money.
33:17It's good.
33:18It's good enough to try to be popular.
33:22That's right.
33:24That's what he's going to do tonight.
33:26I want to see the scenery like the Philippines.
33:30I definitely want you to go this summer.
33:34From the beautiful coral spot in Japan.
33:39Is this one?
33:40This is one coral.
33:42To the source of the production of coral.
33:45A mysterious ecosystem that surprises even the mascot.
33:48In addition, there is a possibility that it will lead to cancer treatment in the future.
33:52Up to cutting-edge research.
33:54After all, studying other creatures means studying humans again.
34:03Ta-da!
34:04Ta-da!
34:05Ta-da!
34:06Ta-da!
34:07Ta-da!
34:08Ta-da!
34:09Ta-da!
34:10Ta-da!
34:11Ta-da!
34:12Ta-da!
34:13Ta-da!
34:14When it comes to beautiful coral, there are many people who imagine countries like Great Barrier Reef in Australia.
34:23What Mr. Takakura wants you to see is Japanese coral.
34:29The reason is that Japan is a country of unknown coral.
34:36It is said that there are about 80 types of coral in Hawaii.
34:40There are 5 times more than 430 types of coral in Japan.
34:46In short, there are quite a few places where there is no coral.
34:51That's right.
34:52You think there is no coral unless you go to Emerald Green, right?
34:56Surprisingly, there are coral in the color of lead.
35:01Surprisingly, there are coral.
35:03That's right.
35:04This is a tropical area.
35:07Basically, coral lives here.
35:10In Japan, warm currents are flowing from Southeast Asia.
35:17So, in fact, there are coral reefs in places that are a little off the tropical area.
35:21There is a place like Saigope in Kuroshio called Tateyama.
35:25There are quite a few places like that.
35:27That's right.
35:28Tateyama is said to be a great place.
35:31It's a great place for divers.
35:35That's right.
35:36However, it's not as colorful as Tateyama.
35:41All right!
35:42It's amazing.
35:44It looks like the Philippines for a moment.
35:46That's right.
35:49After this, there is a beautiful coral spot that you want to go to in the summer that you can't think of in Japan.
35:58Mr. Takakura recommends a beautiful coral spot in Japan that you should definitely go to in the summer.
36:05In a close place, there is a place called Hirizohama in Izu.
36:10It's easy to go there.
36:11There is a really amazing place there.
36:14That's right.
36:16Hirizohama is located at the tip of the Izu Peninsula in Shizuoka Prefecture.
36:22This place is surrounded by steep cliffs.
36:25You can't go there by land.
36:28It's a great place for divers in Japan where there is a lot of nature.
36:34You can go there by boat only during the summer.
36:38It's amazing.
36:39It looks like the Philippines for a moment.
36:41That's right.
36:42It looks like the Philippines for a moment.
36:46There are about 20 kinds of corals in Japan.
36:56I recommend you to go there in this season.
37:01Please don't go there only by land.
37:04Please go there with a large number of locals.
37:09Another place I recommend is Kikaijima in Kagoshima Prefecture.
37:18Kikaijima is located on the east side of Amami Island in Kagoshima Prefecture.
37:25This is a place where coral reefs, which are rare in the world, were formed.
37:32Everything that looks like a rock is coral.
37:37It's called a miracle island.
37:43As far as the eye can see, there are coral reefs in the sea.
37:50Blue corals, which are in great danger of extinction, live here.
37:55It's called the holy land of corals.
37:59When I was walking on the land, I thought it was a rock.
38:06I was surprised to see corals as fossils.
38:09Everything is made of corals.
38:11Corals have been like this for a long time.
38:14No matter where you scrape, you can find corals on Kikaijima.
38:18That's right.
38:19No matter where you research, you can find corals.
38:21That's amazing.
38:22That's why high school students gather here.
38:25Kikaijima is amazing.
38:28It's complicated, but there is a coral research center of Hokkaido University in Kikaijima, Kagoshima Prefecture.
38:36Why did Hokkaido University decide to research corals?
38:41What is it?
38:42There must be something else to research.
38:44Maybe it's just for fun.
38:48And after this, there are more than 320 Tokyo Dome.
38:52The largest coral research center in Japan.
38:56In addition, the corals fight each other.
38:59It's a shocking scene.
39:02I'm going to melt it.
39:09The largest coral research center in Japan.
39:12Mr. Takagura recommends it.
39:18It's less than an hour by boat from Miyakojima in Okinawa Prefecture.
39:26This is the largest coral research center in Japan.
39:29Yabiji.
39:30There are more than 320 Tokyo Dome.
39:37Let's dive into the sea.
39:39How is it?
39:40It spreads all over the ground.
39:42Miyakojima's corals have a sense of scale.
39:47There are more than 300 species of corals in the sea, which is extremely transparent.
39:56Among them, there is a huge Komonshikoro coral over 10 meters in diameter.
40:02It is said that it takes more than 1,000 years to grow to this size.
40:07The feature of this place is that the corals grow in shallow places.
40:11When the tide is low, the corals come out like this.
40:14It's rare to see such a huge coral coming out of the tide.
40:21There are great corals in Japan, so I want you to see them.
40:24So, I've prepared a point for you to see them.
40:28This is a point that makes corals more interesting.
40:31In fact, the color of corals changes depending on the angle of view.
40:36So, I'm going to take a look at real corals in the studio.
40:42Where did you bring them from?
40:45We brought them from our office in Iidabashi.
40:47Your office in Iidabashi?
40:49It's a popular office, isn't it?
40:52So, Matsuko is going to experience the difference in the color of corals.
40:59If you look at it from the top, it's yellow.
41:03No, it's not. It's already yellow.
41:06It's easy to see because it's green.
41:08If you look at it from the side, it's brown.
41:11But if you look at it from the top, it's green.
41:15This is because it's a fluorescent protein.
41:20Corals protect themselves from UV rays so that they don't get sunburned.
41:26By the way, if you turn on the UV light in the sea at night,
41:31you can see a fantastic scene with fluorescent protein.
41:37Why did I get into corals so much?
41:52I think the biggest attraction of corals is that they are full of mysteries.
41:58There are too many things I don't know.
42:00I'm sure there were people who studied corals.
42:06Why don't you know so much?
42:08First of all, corals are far away from humans.
42:13They are insects and jellyfish.
42:17Isn't it scary to do this in the sea?
42:21What is this?
42:24I'm sorry to ask you this, but what is this?
42:31From now on, we will introduce corals, which are surrounded by mysteries.
42:38I brought three things that I like about corals.
42:44First of all, the shape of the corals is not decided.
42:49Dogs and humans are different.
42:51I see.
42:53So, depending on the type of coral, the structure and contents are different.
43:00Yes.
43:01If it's a dog, it has a tail and ears.
43:05Whether it's a Pomeranian or a Chihuahua, it's almost the same shape.
43:08Corals are completely different.
43:10Oh, that's freedom.
43:14After this.
43:16It's 8,000 times more productive.
43:19From giant corals that make you doubt your eyes.
43:22Mysterious corals.
43:25In addition, we will introduce the cutting-edge technology of corals.
43:31It's 170 times more effective than a high-protein diet.
43:34You can change the shape as you like.
43:36It's disgusting.
43:39I take out the fire from the inside of the coral and melt it.
43:43Wow.
43:48Free service TVER.
43:50Delivered by U-NEXT.
43:52Next week.
43:543 hours and 16 minutes.
43:56Great.
43:58The world of housework.
44:00You can do that in 8 hours.
44:02It's amazing.
44:03It's really delicious.
44:04You can do this.
44:061,000 yen off for the first time.
44:08It's okay.
44:10The world's first.
44:12Mr. Takakura, who succeeded in pollinating corals in the middle of the winter.
44:17Introducing the surprising ecology of corals wrapped in mystery.
44:23This is a representative coral.
44:25It's called a green stone.
44:27Some of them are on a branch like that.
44:30Some of them are on a table like this.
44:32You can change the shape freely according to the location.
44:36It's funky.
44:38It's close to a green stone.
44:42If you separate the green stone, there are many different shapes of corals.
44:50I'm curious.
44:52In terms of eroticism, Usukomon coral is also a little erotic.
45:02It's called a rose.
45:04It wasn't erotic.
45:06Usukomon coral is a beautiful coral that looks like it has many petals.
45:14The color variations are red, green, purple, etc.
45:19It is also called a sea rose because it is colorful.
45:23In terms of popularity, Hama coral is huge.
45:31This is all made by coral itself.
45:35It's like a bamboo shoot.
45:38This is spread all over the surface.
45:41This is probably the same gene.
45:47Is this one?
45:48This is one coral.
45:50What happened?
45:53Is there any dissatisfaction?
45:56It's amazing.
45:57It is said that there are corals that have lived for more than 1,000 years.
46:02It's a mystery that coral is scattered all over the place.
46:05Everyone reads the same book at once.
46:09The sea turns white.
46:13It's scary.
46:15When it flows to the coast, Okinawa in June turns pink.
46:20Is it time to go?
46:23Please be patient.
46:25It's not like that.
46:27Let's go.
46:29It's like a leader.
46:31Let's go, everyone.
46:33It's not like that.
46:40Next.
46:41One coral is a collection of large-scale clones.
46:47It's not just the size of the one I mentioned earlier.
46:50It's one individual.
46:52That's right.
46:54If you look closely, it's a coral bone.
46:58I think there are a lot of holes.
47:00First, one individual makes a hole where he lives.
47:06Then he makes his own clone.
47:09Then he stretches his bones there.
47:12When animals grow up, their bodies get bigger.
47:17But in the case of corals, they grow by increasing the number of tentacles.
47:23There are about 100 corals in this picture.
47:28It's a creepy story.
47:31It's a collection.
47:32It's amazing.
47:34I want you to imagine.
47:36If I were the size of the Tokyo Dome,
47:39if I were to get close to the Ibo Ibo,
47:41I'd turn into a senba.
47:46By the way, there is a plant plankton living in the corals.
47:52Although corals are animals,
47:54they have a surprising ecology that allows them to nourish even in high altitudes.
48:00Can plankton stay there forever?
48:05That's right.
48:06Is there a plankton that comes out from time to time?
48:09There are some plankton that come out.
48:11On the contrary, all of these plankton disappear.
48:13It's a heat wave phenomenon.
48:15The temperature of the earth is rising,
48:17but the temperature of the sea is also rising by 0.6 degrees.
48:20I don't think it's a big deal for humans.
48:23It's not a big deal.
48:28It's not a big deal for these stupid people.
48:32Fat people are sensitive.
48:34If the temperature rises by 0.6 degrees,
48:36the amount of sweat is different.
48:38You can tell right away.
48:39It's about 0.2 degrees.
48:41Plankton can't adjust their body temperature.
48:46Fat people need it.
48:48I suddenly understand the feelings of plankton.
48:53The third ecology is that plankton are fighting for territory.
48:58Plankton are plankton.
49:00You can't get along with them.
49:03It's scary.
49:05Once plankton settle down,
49:08they can't move.
49:11So they look for a good place to sunbathe.
49:13They multiply and grow.
49:16At that time, a battle between different types of plankton
49:19and the best position is held.
49:24Look.
49:25From now on, the left plankton will attack the right plankton.
49:31If they grow, they will clash.
49:34So...
49:36Here I go.
49:39I can feel the heat from my body.
49:44I will melt the opponent.
49:53Won't the opponent counterattack?
49:55It depends on the strength of the poison.
49:57This is a long-distance attack.
50:00Plankton spread their tentacles far away and attack.
50:06By the way, plankton have poison.
50:09Plankton are said to have the strongest poison.
50:13It can kill humans.
50:15It's 8,000 times stronger than a sperm whale.
50:18So far, we have talked about the important ecology of plankton.
50:24We have learned that plankton are very important for humans.
50:33According to Japanese research,
50:36plankton are found to have anti-cancer properties.
50:42This is a plankton called Sinularia.
50:45It has very strong anti-cancer properties.
50:48It has 170 times more anti-cancer properties.
50:52It has the potential to cure liver cancer.
50:58That's very realistic.
51:03People who are not interested in plankton may be able to save people's lives.
51:11Learning about other creatures means learning about humans again.
51:18That's right.
51:20Plankton are amazing.
51:23You may be able to hear all the words.
51:27Beautiful.
51:30Plankton are beautiful.
51:33Plankton are beautiful.
51:36What kind of woman is she?
51:39What kind of woman is she?
51:41There is a possibility that she is a woman.
51:44No?