24時間テレビ47 「伝説の家政婦志麻さんが能登で作る！生産者の想いを胸に…沸騰朝採れキッチン」 2024年9月1日
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TVTranscript
00:00We've come to Noto's Nanao City.
00:02The sea is so beautiful.
00:04It's beautiful, isn't it?
00:05Noto has a lot of delicious food.
00:08I just cut my hair yesterday,
00:10but I've already eaten a lot.
00:12You've already eaten a lot?
00:14That's amazing, Shima-san.
00:16Speaking of the Noto Peninsula,
00:18there are plenty of sweet vegetables and rice.
00:21Until we reach Noto City,
00:24it's all about food.
00:26However...
00:27This is Asaichi-dori.
00:30About 250 houses have been burned down.
00:36I can't imagine.
00:38Eight months have passed,
00:40but Takata and Minato have still collapsed.
00:43Even so,
00:45there are people who don't give up on delivering delicious food.
00:49I can only cook.
00:53Cooking is something that connects people.
00:56I want to convey that feeling to many people
01:00through cooking.
01:03That's interesting.
01:05I feel like I've found something new.
01:08I'm excited.
01:09Me too.
01:10Shima-san, who is a legendary earner
01:12thanks to the feelings of the producers,
01:14what kind of dishes will he sell
01:16with the exquisite ingredients of Noto?
01:18The first guest is...
01:21Hello.
01:22Hello.
01:23Nice to meet you.
01:24Nice to meet you.
01:25I've seen you on TV.
01:28You have an aura.
01:29Shima-san, you've seen me on TV, too.
01:31No, not me.
01:34Mr. Senari is a farmer on Noto Island floating in the middle of Noto.
01:38He grows vegetables for the summer harvest.
01:43This is the field we're growing now.
01:46It's so big.
01:47It's amazing.
01:48It's so beautiful.
01:50The field is beautiful.
01:53This is the root part.
01:55At once?
01:56Really?
01:57That's amazing.
01:58It's white leek.
01:59It's a field of leek.
02:00Yes.
02:01That's right.
02:02Do you grow all the leek?
02:04Noto white leek is grown in the field of three hectares
02:06where you can see the sea.
02:08It's grown for the summer
02:10when the yield is low.
02:13What does it sell?
02:16That's amazing.
02:17It feels good.
02:18It feels good.
02:19It's glossy.
02:20It snows in Hokuriku.
02:22It rains a lot.
02:24That's why it's so juicy.
02:27It doesn't break easily.
02:29It's amazing.
02:30Oh, no.
02:31I made a mistake.
02:32I made a mistake.
02:34I'm sorry.
02:36It breaks easily.
02:38It's hot in the summer.
02:39That's right.
02:41Let's do it again.
02:43I'll do it again.
02:45That's amazing.
02:47What?
02:48The water came out.
02:49That's amazing.
02:51It's juicy.
02:54I've never seen leek like this.
02:57I'll eat it.
03:00It sounds good.
03:02It's really sweet.
03:04It's a little spicy,
03:05but the first bite is sweet.
03:08It's my first time to eat leek with bamboo.
03:10I don't collaborate.
03:12I see.
03:18It's amazing.
03:19It's a fruit.
03:20Really?
03:22I want to eat soba noodles later.
03:26It has a crispy texture.
03:28I don't think I can chew it like this.
03:32It's a crunchy and juicy leek.
03:36It's red soil.
03:37The particles of the soil are very fine.
03:40The nutrients reach the end of the vegetables.
03:44It becomes sweet.
03:46My grandfather and grandfather bought a mountain and started it.
03:52The nutrients reach the end of the vegetables.
03:56It has a crispy texture.
03:59It seems to be delicious this year as well.
04:04Actually, there was a problem before I came here.
04:07When did you plant the leek behind you?
04:12I planted it on January 10th.
04:18Mr. Semari grows white leek in Notojima, Ishikawa Prefecture.
04:23He has a hard time until he can harvest leek this year.
04:26When did you plant the leek behind you?
04:32I planted it on January 10th.
04:36It's nine days after the quake.
04:39This is the most difficult time.
04:43I didn't expect this to happen.
04:46The vegetables are in season.
04:49I can't grow them until January 10th.
04:54The quake on January 1st hit the house and the field of Mr. Semari's family in Notojima.
05:02There was a big workshop here.
05:05As soon as I left the house, I saw the leek growing.
05:09I thought it was real.
05:14I thought I was watching a movie.
05:18The leek grown by Mr. Semari's family is in full bloom.
05:22The walls of the house have fallen off.
05:25The water pipes used for the plants have also been destroyed.
05:29In such a situation, it is necessary to sow seeds on January 10th to harvest in the summer.
05:35What pushed Mr. Semari's back?
05:39I wondered what it would be like to work in a situation where everyone was damaged and there was no water.
05:44The people who rushed to the quake-stricken area were from Ishinomaki and Kumamoto.
05:51They were the people who had experienced it and supported us.
05:57I was able to feel the warmth of the people.
06:00I didn't want to lose.
06:02If I lost to the quake, I thought I couldn't do anything if I lost my spirit.
06:10I will do my best to deliver it to the customers.
06:18That is the first step to recovery.
06:23There are people who support me.
06:25There are people who are waiting for me.
06:29So I don't know about the future, but I will believe and move on.
06:34On January 10th, just nine days after the quake, I sowed seeds.
06:41Eight months have passed since then.
06:43Now it's time to eat.
06:48It's really good.
06:50It grew well.
06:53What is this?
06:54What is growing well in this field is the hopeful leek that was sown on January 10th.
07:01That's right.
07:04I feel like I'm moving forward after the quake.
07:08I feel that my feelings are fixed on that leek.
07:12I'm very grateful that I can cook leek from now on.
07:21I will give you a leek baton.
07:26Leek is great.
07:28I want to cook a dish that makes good use of leek.
07:30I want to eat it.
07:32I'm hungry.
07:35White leek is full of gratitude and hope.
07:37How does SHIMA cook it?
07:41Next, I will go to the sea from the field.
07:43I will eat a specialty of NOTO that I can't miss in this season.
07:51This is big.
07:53This is very big.
07:56This is amazing.
07:59This is IWAGAKI.
08:00This is five years old.
08:02This is amazing.
08:05This is the biggest persimmon in my life.
08:08Now is the season.
08:10This is IWAGAKI, a specialty of NOTO in summer.
08:12I will eat this.
08:14How does it taste?
08:21This is amazing.
08:24First of all, I can smell the sea.
08:27I can feel the milky scent.
08:30I can enjoy various flavors in my mouth.
08:33This is the taste of persimmon and the sea.
08:40I eat this in one bite.
08:42This is delicious.
08:47What is this?
08:49This has a strong taste.
08:52Persimmon eaten in NOTO has a strong taste.
08:56I think NOTO is full of taste.
09:01NANAO NISHIWAN surrounded by HONDO and NOTOJIMA.
09:04This is like a natural pond.
09:07There is a lot of plant plankton.
09:10This has a rich taste.
09:12This is not only raw.
09:14This is grilled on charcoal.
09:16This is fried persimmon.
09:18Mr. SAKAI runs HAMA-GOYA.
09:22HAMA-GOYA has attracted customers from all over the country.
09:26But now.
09:28This is the persimmon farm we always work on.
09:32This is because of the earthquake this time.
09:35This is broken.
09:37This was left as it was on the day of the earthquake.
09:40That's right.
09:44HAMA-GOYA has been fully reopened.
09:47Even if the floor is hard, water can enter.
09:50That's true.
09:51This has evolved.
09:53This has been rebuilt.
09:56HAMA-GOYA has been rebuilt and the ship has been washed away.
10:01I thought it was impossible for a moment.
10:04There are many persimmon farms that have collapsed like me.
10:07There are many people who have become old and have no next generation.
10:10There are many people who are wondering what to do with this earthquake.
10:15If you give up, the persimmon will disappear.
10:18The industry of NOTO HUNT will almost disappear.
10:22There are many things to protect the feeling of the hometown.
10:27Protect your beloved NOTO.
10:29As soon as the earthquake occurred, Mr. SAKAI followed his acquaintance.
10:34While the traffic was bad, he collected supplies from all over the country and delivered them to the entire NOTO.
10:40And now, in order to revive persimmon farming, which is a local local industry,
10:46he is trying to take this difficult situation forward.
10:51If you can see NOTO in this earthquake, you can learn more about NOTO.
10:57Let's do our best together.
10:59I want you to see the future of everyone in five or ten years.
11:04When I actually came here, there were a lot of things I could feel.
11:09I was able to eat, see the scenery, and talk to people.
11:13I think that experience will change my feelings for NOTO.
11:19I want to connect delicious persimmon to the future by giving a chance to the pinch.
11:24This is NOTO's persimmon.
11:25Thank you very much.
11:27I received it.
11:28It's very heavy.
11:30I was surprised by the weight of the persimmon.
11:33I want to make delicious food.
11:36What kind of delicious food will be created by using NOTO ingredients?
11:42Let's start SHIMA's LIVE KITCHEN.
11:48This is the first turn.
11:50This looks delicious.
11:54This is delicious.
11:56This is delicious.
11:58Finally, SHIMA will cook.
12:01Thank you for your cooperation.
12:05NOTO producers are also watching today.
12:08Thank you for your cooperation today.
12:11I have never thought about my own food.
12:16So I can eat what I make.
12:18That's right.
12:19I'm looking forward to it.
12:21I met SENARI and his wife in the field.
12:25Your relatives are in the temple.
12:29I'm IKEGUCHI.
12:32I was alone at IKEGUCHI's house yesterday.
12:37I heard a lot of stories.
12:39I saw a lot of fresh spinach there.
12:42It looks very delicious.
12:45This is fresh.
12:46This is a morning bird.
12:49Prepare other ingredients that represent NOTO, such as meat and seasonings.
12:54SHIMA's LIVE KITCHEN starts with the producer's feelings.
12:59What did he take out first?
13:01This is green onion.
13:03This is very large.
13:05This is large.
13:08This is NOTO white leek.
13:13Put it in a frying pan and add a little water.
13:17I added water.
13:19If you don't add water from the beginning, it will burn.
13:21So add water little by little.
13:23Add water to the green onion.
13:26Then the green onion will be soft.
13:29However, the green onion will shrink.
13:34This is a local blueberry.
13:38This is salt.
13:40Blueberry and salt?
13:42This is local salt.
13:45This is pepper.
13:47This is blueberry.
13:49It has begun.
13:51This is SHIMA.
13:53Add balsamic vinegar, apple cider vinegar, and olive oil.
13:58In the countryside, I don't use miso, soy sauce, and salt.
14:02Crush it with a blender.
14:06It smells good.
14:09The contrast between white and green is beautiful.
14:13When the fire is soft, cool it.
14:16Cool it.
14:17Cut the cooled white leek.
14:20This is French.
14:23This looks delicious.
14:26This is a local sauce.
14:29Do you sprinkle it from above?
14:31No, sprinkle it from below.
14:33Sprinkle blueberries and mint on the finish.
14:37This is a blueberry sauce with green onions.
14:40This is a picture of hope.
14:42I want to make it a taste that I have never eaten.
14:48This is a blueberry sauce with three flavors.
14:51This is the white leek of hope.
14:55How does it taste?
14:58I saw your faces.
15:01This is very delicious.
15:05This is delicious.
15:07This is gentle on the body.
15:09This is a taste that I have never eaten.
15:11But this is very delicious.
15:15This is sweet and delicious.
15:19This is delicious.
15:21The sweetness and umami of green onions are not disturbed.
15:26Green onions are very delicious.
15:29This is very sweet.
15:30Blueberries have acidity, so they go well together.
15:35The last thing I eat is the umami of green onions.
15:40This is delicious.
15:43I'm glad.
15:44The next thing I took out was a local representative.
15:47This is a local beef.
15:51This is very big.
15:55I have never seen this before.
15:57This is grilled with salt and pepper.
16:00This is spinach.
16:02IKEGUCHI.
16:04IKEGUCHI's spinach is in trouble.
16:07IKEGUCHI is in a disaster.
16:09I have to rebuild my house.
16:13I was told that the spinach field remained.
16:17I was told that this led to my desire to do my best.
16:21I thought someone would wait for me.
16:24I thought so.
16:27I think it was very difficult.
16:29IKEGUCHI is a very bright person.
16:31IKEGUCHI is very positive and strong.
16:35I was encouraged by him.
16:39IKEGUCHI's spinach is in trouble.
16:42I add spinach.
16:44I add a lot of spinach.
16:47I add a lot of spinach to the onion and garlic stir-fried with butter.
16:53The spinach has become soft.
16:55This time, I will reduce the water content of the spinach.
16:57This will reduce the umami of the spinach.
17:00What is the secret of the spinach?
17:08I'm hungry.
17:10This is KARAKONA mustard.
17:12This is a local mustard.
17:14This is a mustard made from the seeds of KARAKONA, which is native to the spinach.
17:19This is a mustard that relaxes the meat.
17:21I add a pinch of salt to the spinach.
17:25I add fresh cream.
17:28French people eat five times as much as this.
17:32French people eat five times as much as this.
17:36My husband is French.
17:38I love French food.
17:40I eat this amount of food alone.
17:44You eat this alone, right?
17:48This is such a dish.
17:49I want my husband to eat a lot.
17:52I sprinkle powdered cheese on the spinach.
17:56This is KARAKONA mustard.
17:59This is the main dish of spinach.
18:01This is amazing.
18:05This is a spinach that has been raised in salt.
18:08This is a cream that you can eat a lot.
18:11This is a shocking taste.
18:20This is delicious.
18:25This is delicious.
18:27This is well-balanced.
18:29This is delicious.
18:31This is delicious.
18:34This is delicious.
18:37This spinach is delicious.
18:39This spinach is cooked, but it's still crispy.
18:44If you have spinach, you can eat this meat as much as you want.
18:46That's right.
18:48This is delicious.
18:50Mr. Ikeguchi's dish was taken to the convenience store.
18:54I was taken to the convenience store.
18:56I'm sorry.
18:59I went to Senmai-da.
19:03The famous Shiroyone Senmai-da, a designated cultural property in Majima City,
19:07was also severely damaged by the earthquake of Shindo 7.
19:12Do you see the rice paddies here?
19:14That's right.
19:15This was bigger.
19:16Did it fall?
19:17That's right.
19:18Five steps from the bottom were crushed by the earthquake from above.
19:23It's gone.
19:26Many cracks have run.
19:28The aerial view has been lost.
19:34I don't know what will happen.
19:39Still, Mr. Shirao, who has protected Senmai-da,
19:43will repair the rice paddies little by little for four hours.
19:48This year, he managed to revive 120 rice paddies.
19:53I want to restore even one rice paddy to be healthy.
19:56I'm going to fix it, so I want to make it a good rice paddy no matter how many years it takes.
20:01Even if it takes time.
20:03I want everyone to see Senmai-da, which is different from before the earthquake.
20:09I want to make it more powerful.
20:12I want you to eat such precious Senmai-da rice with white rice.
20:17Mr. Shima makes a side dish that goes well with rice.
20:20In a pot, chop an onion.
20:23About one onion.
20:25Cut the tomatoes into cubes and put them in the onion.
20:30In France, we put the soup in the soup.
20:35What do you think, Mr. Shima?
20:36Mr. Shima, it's interesting.
20:41Boil the tomatoes over high heat until the water evaporates.
20:45Add curry powder.
20:47Curry powder.
20:48Add plenty of curry powder.
20:51Mr. Sakai is looking around.
20:55He is looking for oysters.
20:58Sorry to keep you waiting.
21:00Sorry to keep you waiting.
21:01Wow, it's big.
21:04Mr. Sakai's five-year-old special oyster.
21:08Put it in the tomato.
21:12Open it.
21:15It's amazing.
21:16It's a luxury.
21:18Add white wine and herbs.
21:21Lightly cook the oysters.
21:26It's great.
21:30It smells good.
21:32It's appetizing.
21:34Put it on the stir-fried spinach by Mr. Ikeguchi.
21:42It's curry, so the rice...
21:44I see.
21:46I didn't put curry powder because I wanted to eat it with white rice.
21:51It's curry, but it's a side dish of white rice.
21:56I made it with the balance of oyster flavor and spinach flavor.
22:02Oysters are in season now, so they are lightly cooked.
22:05It's curry with spinach.
22:09Mr. Ikeguchi added white leek and tofu in soy sauce.
22:15It's curry with oyster.
22:17Two dishes that go well with white rice are completed in no time.
22:23How does the curry taste?
22:27It's good.
22:32He's enjoying it.
22:34He's eating a lot.
22:36Oysters are good.
22:38It's good.
22:41It's curry.
22:42Hurry up.
22:43It's good.
22:44It's like a parent and child of a swallow.
22:49It's good with the cream.
22:51It's good.
22:53It's a little curry.
22:55It's rich.
22:57It's good.
22:59I can taste the rice.
23:02Oysters are soft.
23:04It's good.
23:05It goes well with tomatoes and spinach.
23:07It's good.
23:08What about the oyster tofu cooked with white leek?
23:12It's good.
23:14It's good.
23:20It's good.
23:21It's moderately sweet.
23:23The taste of the ingredients is strong and it's easy to soak in.
23:27I went to the field where white leek is grown.
23:30I ate oysters on a boat.
23:34Even if we are far away, we will never forget NOTO.
23:39It's good.
23:43She ate the strongest side dish with white leek and rice.
23:48It's like a fried dish.
23:50It's grilled.
23:53This is where the umami of the eggplant is concentrated.
23:59It depends on whether you put this or not.
24:02I will bake it carefully.
24:04You don't have to think about it.
24:07She grilled the eggplant and bell peppers.
24:11What did she get?
24:13It's meat.
24:14It's NOTO pork.
24:17It's thick.
24:21It smells good.
24:23What is next to NOTO pork?
24:27I add ajinomoto.
24:29I add vinegar.
24:32I add a little sugar.
24:34What will happen from now on?
24:37What is next?
24:39The leek has grown.
24:41I'm glad.
24:43She brought NOTO white leek again.
24:48She added a lot of white leek.
24:51That's a lot of white leek.
24:54I put the leek in the frying pan.
25:01I put the leek in the frying pan.
25:06It looks delicious.
25:08I put the leek in the frying pan.
25:13I want to eat rice.
25:16I want to make it fresh.
25:19I put the ingredients of NOTO in the frying pan.
25:23She put the leek and white leek in the frying pan.
25:27That's all.
25:29It's done.
25:33She ate rice.
25:35She ate NOTO pork and NOTO white leek with ponzu sauce.
25:38How does it taste?
25:42It's delicious.
25:45It's delicious.
25:47The sourness of the leek brings out the sweetness of the leek.
25:53You two have been holding a bowl.
25:57We hold it in one hand.
26:05The earthquake was really hard.
26:11I'm grateful to be able to deliver NOTO to everyone and eat it.
26:17We are still producing NOTO.
26:21But there are many people who can't work now.
26:28I'm crying.
26:31I hope people who can work in the future will see NOTO again.
26:44I'm crying.
26:46I can't cook without ingredients.
26:50I always think about the people who eat the food I make.
26:54That's what we have in common.
26:56That's what we have in common.
26:59I'm glad I met you because you gave me the power to move forward.
27:07I want to think about other menus and deliver them to everyone.
27:12I hope everyone can go back to their daily life where they can eat delicious food.