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00:00This time, we have invited to Japan...
00:04Paul-san!
00:06Sherry-san!
00:09Paul-san and Sherry-san, the couple who came to Japan for the first time.
00:15Hello!
00:16Nice to meet you!
00:17Hello!
00:18Welcome, welcome!
00:20I'm a little bit tired, but now I'm very excited.
00:26I'm excited to come to Japan, too.
00:29I'm looking forward to various experiences.
00:32I like the edamame shirt.
00:34Yes, that's right.
00:37That's right. What do they love?
00:42Edamame!
00:44Edamame?
00:46Wow!
00:49They live in the middle of Columbus, Ohio, in the east of the United States.
00:54It's an hour's drive from their home town.
00:59It's a country village.
01:03It looks like this house.
01:06It's a big garden.
01:07Wow, America!
01:17Hello!
01:18Hello!
01:19Nice to meet you.
01:21Nice to meet you, too.
01:22Nice to meet you, too.
01:25Come here.
01:32We love edamame!
01:36From early summer to autumn, edamame is the color of Japanese tableware.
01:42Only in Japan?
01:44In recent years, edamame has become popular as a Japanese food boom and a menu for vegetarians.
01:53Just like sushi and tempura, edamame is loved as it is in Japanese.
02:00It's a Japanese thing.
02:02The raw material of tofu is the same as soybeans.
02:06If it's ripened, it's soybeans.
02:10Edamame was harvested unripe.
02:14Oh, really?
02:16In the Ukiyo-e in the Edo period, edamame was sold.
02:21It was called edamame because it was sold with a branch.
02:28From there, the variety of edamame evolved.
02:34Now, edamame is always ranked as a beer snack.
02:42It's a popular food among Japanese people.
02:45Gyoza, sashimi, yakitori.
02:47Edamame is popular.
02:49I love edamame, too.
02:51It's a beer snack.
02:53Wait a minute.
02:55Really?
02:56Really.
02:57I know.
02:58No way.
02:59I'm working now.
03:01What?
03:02Oh, no.
03:06It's a good color.
03:07It's already started.
03:08Yes, it's a good color.
03:14After eating edamame...
03:18You look happy.
03:22Perfect pairing.
03:23Why is it a perfect pairing?
03:26Edamame breaks down alcohol and helps the liver.
03:31Edamame not only contains a lot of protein, calcium, vitamins, and dietary fiber,
03:42but also methionine and lecithin, which help break down alcohol, and improve the function of the liver,
03:50so it goes well with alcohol.
03:53After eating edamame...
03:57What?
03:59It's cute.
04:00It's a perfect pairing.
04:02Edamame.
04:04It's amazing.
04:06Shelly designed this edamame T-shirt.
04:11It's unique.
04:14Shelly is a nutritionist.
04:16Paul is a laborer.
04:20Their son is independent.
04:22They live together.
04:26And they were guided to...
04:33Edamame farm.
04:35Do you grow fresh edamame?
04:39Yes.
04:41From here to there.
04:44It's white.
04:46Paul and Shelly love edamame so much that they grow their own edamame.
04:52Really?
04:55Paul grows edamame with strawberries, raspberries, and other fruits.
05:10Wow.
05:12There are 600 of them now.
05:14They are growing them in a field of about 5 square meters.
05:19They will harvest them in a month.
05:22Wow, that's amazing.
05:26Why did they start growing edamame?
05:31The reason is...
05:33Shelly suddenly said it.
05:36She told me to.
05:39Okay.
05:41About 30 years ago,
05:44Shelly became a nutritionist.
05:48Edamame.
05:51Edamame.
05:52She found out about the existence of edamame.
05:56Her nutritionist friend made a salad with edamame.
06:01She is my friend.
06:06It's very delicious.
06:08I'm surprised by the texture.
06:10Yes, it's delicious.
06:12She was shocked by the taste of edamame for the first time.
06:19I'm going to make edamame with Paul.
06:21I was surprised.
06:22She wants to eat delicious edamame every day.
06:27When she found out that edamame is the same as soybeans,
06:31she bought soybeans seeds and planted them.
06:35She was able to harvest them,
06:38so she decided to sell them to share the taste.
06:43How about edamame harvested in the field?
06:47I've never heard of it.
06:48It's okay.
06:49It's not for sale.
06:51At first, she didn't even look at it.
06:54It's delicious.
06:56But she didn't give up and continued to make it every year.
07:03The existence of edamame has spread mainly through the Japanese people who live in the area.
07:12I want to share the deliciousness of Japanese people's soul food.
07:18My desire to cultivate edamame has increased.
07:24Paul and Sherry have never been to Japan yet.
07:30Edamame farming is busy throughout the year.
07:35It is difficult to manage a vast field.
07:41What does Paul want to know?
07:46I want to know how to improve the problem of not being able to see even if I sow seeds.
07:56The problem is that there is a place where you can't see.
08:04This day is a dinner party with friends who appeared in the reenactment.
08:12The food arranged by Sherry using edamame is on the table.
08:21It's delicious.
08:24Everyone seems to be very satisfied.
08:30I came to Ohio three years ago.
08:32Since then, I have heard that there is an aunt who grows edamame.
08:36I'm glad that I can eat fresh food as a Japanese.
08:43Sherry has a problem.
08:47Is it a main dish or a dessert?
08:50I want to know what kind of food edamame is eaten in Japan.
09:03I want to learn the recipe for edamame and the reason for the sale of edamame in Japan.
09:08I want to learn the cultivation method from Japanese edamame farmers.
09:15I want to go to Nippon.
09:20They go to Nippon to tell the truth.
09:29They don't know that they can go to Nippon.
09:50USA?
09:53Japan?
10:02Congratulations.
10:08Welcome to Japan.
10:10We are going to Japan.
10:12We are going to Japan.
10:15They are excited.
10:33We are going to Nippon.
10:37We are going to Nippon.
10:42They go to Nippon for the first time as a couple.
10:51They went to Tsuruoka City, Yamagata Prefecture.
11:00Actually, it was two days ago.
11:04I want to go to Dada Chamame, which is called the king of edamame in Japan.
11:12Dada Chamame?
11:14Dada Chamame is a brand that is produced only in limited areas around Tsuruoka City.
11:22It has a unique sweetness and rich flavor.
11:26It is also called the king of edamame.
11:35By the way, there are mainly three types of edamame in Japan.
11:39Is that so?
11:41The surface of the edamame is white.
11:44The white edamame is the most common in the market.
11:47There are many white edamame.
11:50The edamame with a branch can absorb the nutrition from the stem for a long time.
11:55So, it keeps the freshness and deliciousness.
12:02Next, the edamame with a brown leaf and thin skin.
12:09And the black edamame, which is harvested before ripening.
12:17In fact, there are more than 400 types of edamame.
12:25Dada Chamame is in the harvest season in August.
12:31Paul and Shuri told us about their enthusiasm.
12:35Despite the busiest time of the year, the farmers accepted them.
12:42Edamame!
12:45Oh, this is edamame.
12:47Hello.
12:50Hello, how are you?
12:52Konnichiwa.
12:54I'm Shelly. This is my husband, Paul.
12:58I'm Takashi Koike. Nice to meet you.
13:02Pleasure to meet you.
13:04Ren's wife and three children.
13:08Grandpa.
13:10It's delicious.
13:12And their parents.
13:15The four-generation family welcomes them.
13:18We are from America, and we are making edamame.
13:22Our dream was to come to Japan and visit the edamame farmers.
13:27We want to learn how to grow edamame from the basics and aim to make better edamame.
13:35We are farmers who have been growing edamame since our grandfather's time.
13:42Please come and see us.
13:48The Koike Farm started growing edamame in the 1970s.
13:55Takashi, the current CEO, used to work at a company.
14:01But he got married eight years ago.
14:04He decided to take over the business as soon as he had children.
14:10At Koike Farm, he is particular about the route.
14:15He harvests the edamame in the morning and packs it in the afternoon.
14:20Then he sends it to all the pre-ordered buyers in Japan.
14:25The edamame is called a phantom edamame because it doesn't go on the market.
14:30Oh, I see.
14:34If you are a fan of the taste...
14:37I bought it last year, and it was delicious.
14:42I want to buy it again this year.
14:44It's completely different.
14:47It's delicious. It's sweet.
14:49I can't stop eating it.
14:52I want to eat it.
14:54The edamame is also popular among farmers in their hometowns.
14:58Koike Farm won the first place in the edamame raffle.
15:07One bag of 500 grams is 750 yen.
15:12It's a little more expensive than the average.
15:20Besides the freshness, he is also particular about popularity.
15:28Let's get started.
15:32Thank you for waiting.
15:34This is the edamame.
15:39I'm so excited.
15:42It looks delicious.
15:44The characteristics of edamame are its fragrance, sweetness, and umami.
15:51I'll try it again.
15:54I'll put my all into it.
15:57It sounds good.
16:07Unlike American edamame, it has a rich flavour.
16:12The sweetness is similar to corn, and the texture is wonderful.
16:19It's very delicious.
16:21The fragrance remains in my mouth forever.
16:24It's the best.
16:43Then...
16:48It's Japanese beer.
16:56Cheers.
17:06It's good.
17:08Very good.
17:11How is the edamame made?
17:19From the morning...
17:23Hi.
17:25Good morning.
17:27Good morning.
17:29Edamame is harvested in the field.
17:35Amazing.
17:37Beautiful.
17:43There are three places including this place in Koike Farm.
17:48The area is larger than the Tokyo Dome.
17:55Amazing.
17:58I'm curious.
18:02How do you know when to harvest?
18:07I go into the field and look at the thickness of the beans.
18:13The thickness of the beans is about 8 mm.
18:18This is about 8.5 mm.
18:23If the thickness of the edamame is more than 8 mm, it's harvested.
18:29I'm curious.
18:31The easiest way to know is that the leaves are slightly yellow.
18:36The area I'm harvesting now is the best.
18:41It's a sign that the leaves are yellow.
18:45From above, the area to be harvested today is yellow.
18:51The area from now on is still green.
18:56There are eight varieties of edamame.
19:00Koike Farm has six varieties.
19:04During the harvest period from July to September,
19:07the time to sow the seeds is shifted little by little so that the six varieties do not overlap.
19:15In addition, there is such a question.
19:19Why is the edamame grown deliciously in this soil and in the environment?
19:29What makes it so delicious?
19:31In Tsuruoka City, the temperature difference between day and night is large.
19:37That's why it's said to make sweetness.
19:44It is said that the nutrition gained by high synthesis due to the temperature difference
19:49is compressed by being wrapped in morning dew.
19:55It will disappear around 7.30, so I want to finish it there.
20:02That's why I started working early in the morning.
20:08It's hard.
20:12Let's see the harvest.
20:16It is not harvested while it is attached to the branch.
20:22Since it contains bad quality, it is removed from the branch when harvesting.
20:29Amazing speed.
20:31The quality is limited by its own standard.
20:34It is packed evenly.
20:38Speed is required for harvesting to take care of freshness.
20:45And...
20:47Please help me.
20:54The secret to make it even more delicious is...
21:00Bonito?
21:03In addition, what is the most delicious way to boil edamame?
21:09In addition, what is the most delicious way to boil edamame?
21:15I see.
21:20Ishii, what do you like recently?
21:23Recently, I like Italian food.
21:26Italian food?
21:28I like pasta.
21:29There is a type of pasta called tagliatelle.
21:31It's a little thick.
21:33It's a little thick.
21:34It's a little thin.
21:35It's like Kishimen.
21:37I like that type of pasta very much.
21:39I bought that type of pasta and made it.
21:43I don't think people who like Italian food will come to Japan.
21:47That's right.
21:49Paul and his wife, who love edamame, harvest edamame.
21:56Paul and Sherry, please help me.
22:02I will help you.
22:05Assuming that this will happen, the two of them have an international license.
22:11So, the first challenge of the combine.
22:15Please step on it so that it hits the ground a little.
22:22I understand.
22:25They seem to be used to driving agricultural machinery.
22:29That's right. I'm a farmer.
22:31I see.
22:33They seem to have grasped the trick right away.
22:43It was a valuable experience.
22:46That's great.
22:47You were very good.
22:50Arigato.
22:52Arigato.
22:54After helping them harvest, what's next?
22:59In order to solve the problem of not being able to see the seeds even if they are sown in the United States,
23:07they will learn the secret of seed sowing.
23:12This is our small field.
23:16What does Paul want to ask?
23:20When do you sow seeds in the field?
23:29We don't sow seeds in the soil.
23:35We put the soil evenly in the tray and sow seeds there.
23:42The tray is covered with soil.
23:44The seeds are rolled up and sown in the tray.
23:51The seeds are grown in a vinyl greenhouse until they are about 15 cm in size.
23:56I see.
23:58Do you grow all the seeds in the tray?
24:03That's right.
24:05Because the area of the field is limited,
24:09I want to bring all the seeds to harvest.
24:14Wow.
24:15I see.
24:16Instead of sowing seeds directly in the field,
24:19they grow seedlings and transplant them,
24:22so that almost all seeds can be harvested.
24:25I see.
24:27And with this transplant machine,
24:30This is a seedling.
24:33Pretend.
24:37Start.
24:43Wow.
24:44It's done.
24:46The machine picks up the seedlings and sows them.
24:50Wow.
24:51This machine is amazing.
24:55It's easy with this machine.
24:59Let's negotiate to buy a machine from the boss.
25:02Boss.
25:03Hello, boss.
25:04Boss.
25:06The boss is strict.
25:07Hi.
25:08We'll talk about it.
25:09We'll talk about it when the camera is off.
25:13I'll never forgive you.
25:16The next step is to sow seeds.
25:20The next step is to sow seeds.
25:23The next step is to sow seeds.
25:30What is this for?
25:32By sowing seeds,
25:35the seeds will grow from the seedlings.
25:39When the seeds grow, it prevents the beans from overripe.
25:42And it's effective for growth.
25:46Air is sent into the soil,
25:49microorganisms are activated, and the number of seeds increases.
25:53This is said to be a very important task,
25:56such as creating a drainage effect of rainwater.
26:02This seedling is sown four times during the germination period.
26:06In the end, it grows to about 30 cm.
26:10It's done.
26:14We don't do the work of sowing the soil,
26:19but we can get rid of weeds and drain the water.
26:24I'd like to consider it when I get back.
26:32It's done.
26:36It's done.
26:37It's done.
26:39In addition, there is a secret to making it more delicious.
26:46It's the fertilizer that is given to the beans when they are the fattest before harvest.
26:54It's an extract of bonito.
26:59Bonito?
27:00It is said that if you spray it on the seedling,
27:03it will absorb the bonito extract and make the beans delicious.
27:07Why?
27:08Bonito extract?
27:09In such a mountain?
27:13By absorbing the bonito extract, which contains a lot of amino acids,
27:18the taste becomes more pure.
27:23I learned a lot.
27:25Thank you very much.
27:26You're welcome.
27:28After finishing the work, they go home.
27:34The mother, Miho, was waiting for them.
27:38Actually, it was the day before.
27:41I want to learn how to eat delicious edamame from a person who knows a lot about Japan.
27:48Edamame farmer's self-study.
27:50How to make the most delicious edamame.
27:54In a pot, add 1.5 cups of water.
27:59Wash it with water.
28:03I never wash it like this.
28:06The edamame has a lot of brown hair.
28:10The edamame has a lot of brown hair, as the name suggests.
28:17When you put the edamame in your mouth,
28:19remove the brown hair so that it doesn't remain.
28:24Add plenty of water.
28:30If there is a lot of water, all the delicious taste of the beans will escape.
28:36To give the beans a salty taste,
28:38sprinkle a little salt and start boiling from the water.
28:44From water?
28:45Is that so?
28:48Turn up the heat.
28:50Put the lid on.
28:52When it starts to boil, it's a sign of the beans.
28:56That is...
29:06The sound of the edamame opening is a sign.
29:10It's opening.
29:11Please taste it.
29:12Please taste it.
29:14How is the hardness?
29:16It's the best.
29:18It's just the right hardness.
29:20That's good.
29:23The taste of the beans will melt, so make it a little harder.
29:30So that it doesn't soften in the hot water,
29:32close it with ice water.
29:34Keep the most delicious texture.
29:38Add 2 teaspoons of salt.
29:43This salt will make the sweetness stand out even more.
29:48And then, open it right here,
29:54spread it out,
29:56make it thin,
29:58and cool it with the fan.
30:04Cool it with the fan.
30:06While cooling it with the fan,
30:07let the newspaper and kitchen paper absorb the water
30:11so that the edamame doesn't become watery.
30:18In addition,
30:19you can make kakiage using dadacha beans
30:23or takikomi gohan.
30:27The combination of rice and dadacha beans is wonderful.
30:33And now, ZUNGA is popular in the streets.
30:38From the classic to the arranged sweets,
30:40one after another.
30:43ZUNGA is really delicious.
30:45I'm so happy.
30:46The chief of sweets.
30:55So delicious.
31:00Mr. Mohara.
31:01I love edamame so much
31:03that I used to grow it when I was in elementary school.
31:08Which way do you like to eat it?
31:10Boiled with salt is the best.
31:11Boiled with salt is the best.
31:12But you didn't know how to boil it, did you?
31:13No, I didn't.
31:15I think farmers' way of eating edamame is very informative.
31:20So, don't you want to try the edamame,
31:22which is said to be an illusion of edamame,
31:24from Koike Farm?
31:25I want to try it.
31:26Really?
31:27This brown hair is really cute.
31:34Good sound.
31:37How is it?
31:39Sweet.
31:40Sweet.
31:41Delicious.
31:42Chewy.
31:45Even a grain of edamame is very sweet.
31:49The flavor of edamame coming out of the flower is a bit different.
31:55Is that so?
31:56It's amazing.
31:57The texture is amazing.
31:59It's chewy and crunchy.
32:02This is delicious.
32:04I can't stop eating it.
32:05It's great.
32:07I'm in trouble.
32:10I want to eat it while watching the next episode.
32:12It's the best.
32:14Paul and Sherry from the U.S. love edamame.
32:19In Tsuruoka City, Yamagata Prefecture,
32:21a production farm of edamame,
32:23which is said to be an illusion of edamame,
32:27they will learn the recipe of edamame.
32:33This is a tempura of edamame and onion.
32:37This is a tempura of edamame and onion.
32:38This is a tempura of edamame and onion.
32:39It must be delicious.
32:41They mix cake flour and eggs.
32:45This is a cat.
32:48They mix it gently.
32:53This is Sherry's first time to make tempura of edamame and onion.
32:58Don't let it fall apart.
33:02How do I scrape it off?
33:05You put it on so it slides off slowly,
33:07but you don't want it to separate.
33:11Good, good.
33:14It's good.
33:15It's very good.
33:17It's very good.
33:29They also eat edamame with rice.
33:37It's sake.
33:39No, no.
33:45They boil sake with soy sauce, salt, and sugar
33:50to make dashi broth.
33:57Please put all of it in.
34:00All of it is fine.
34:02Rice is a must.
34:03To make it chewy, they put in 10% of mochi rice.
34:07Can you put all of this in?
34:10Can I have one?
34:11Can I have one?
34:15What?
34:16I don't have a rice cooker.
34:18How am I going to make this at home?
34:21You can make it in a pot,
34:25or in a frying pan.
34:27It might be difficult,
34:30but you can do it.
34:32Just enough to burn it a little?
34:34No, no.
34:35No, no.
34:37No, no.
34:38No, no.
34:40What?
34:42Yes, yes.
34:44Yes, yes.
34:45Yes, yes.
34:47Close your mouth.
34:48No, no.
34:50No, no.
34:52No, no.
34:53Two times.
34:54No, no.
35:00I want to put it in.
35:01Yes, it's fine.
35:04Yes, it's fine.
35:05Is that okay?
35:07They put in the mochi rice.
35:10Okay.
35:22It's sweetened.
35:31The rice looks good.
35:32It's burnt.
35:34It looks good.
35:37I want to be Godzilla and eat it.
35:39Why Godzilla?
35:47The combination of the rice and the sweetness of the mochi is wonderful.
35:52Thank you, thank you.
35:56And then,
36:01cheers.
36:04Paul,
36:05thank you.
36:08The Takashi family welcomes them.
36:11It's the best.
36:12Tomoya, the younger brother, is working at a company in Tokyo.
36:18His younger sister, Asami, and their children are also here.
36:25There is a special dish on the table.
36:30It looks delicious.
36:31The cooked rice and takiage that they learned.
36:39As it is?
36:41Atazaccha bean miso.
36:43Cheers.
36:44Cheers.
36:47Welcome.
36:53Cheers.
36:56Cheers.
36:58Sherry eats takiage with salt.
37:06It's very delicious.
37:09Paul eats takiage made with Asami's takiage beans.
37:17This is made from Asami's takiage beans.
37:20It's very delicious.
37:23I think it's a good combination.
37:27I think so, too.
37:35Takiage miso and miso soup with takiage beans.
37:39I've never seen it before.
37:41I've never seen it before.
37:42Takiage miso soup with takiage beans has a crab flavor.
37:48Do you drink it like this?
37:51Yes.
37:54Maybe it's not a crab.
37:55Maybe it's not a crab.
37:56Maybe it's not a crab.
37:57To be honest.
37:59The story of food is interesting.
38:04Then, Sherry asked this question.
38:09I'd like to know how your parents and Takashi got along.
38:15They were classmates in junior high school.
38:20We've been dating for a long time since then.
38:23We got married and have been together for a long time.
38:32They've been dating for 50 years.
38:37I used to work in Tokyo.
38:39My brother used to work in Tokyo, too.
38:42We used to drink together.
38:45We used to drink at my wife's restaurant.
38:48I fell in love with her at first sight.
38:51I proposed to her and we got married.
38:55Ren has been living with Takashi since 8 years ago.
39:01Now, he supports Takashi in designing packages as a web designer.
39:10On the other hand.
39:12How much is this?
39:13It's 36 yen.
39:14It's 1,000 yen.
39:15It's 1,000 yen.
39:16How do you think my brother can get married?
39:20I think he looks good.
39:21I think he looks good.
39:23When I go back to Ohio, I'll look for someone who suits me.
39:34You're a proud son, aren't you?
39:36I lost.
39:37I lost.
39:43On this day.
39:46The selection of Dada tea beans that they harvested.
39:51Dada tea beans, a popular product in the local farmers' market.
39:55Dada tea beans of Koike Farm, which has many repeaters.
40:01They are very particular about the selection.
40:07Hello.
40:08Hello.
40:11Please tell me your job.
40:14I'll tell you.
40:17This is also an important job.
40:22I just harvested them.
40:25They're going to select them from here.
40:29Good luck.
40:30Because the acidity starts to fall immediately after harvesting.
40:34It's a speed game.
40:37Dada tea bean selection
40:41First, remove the leaves and stems.
40:47Drop the beans that are not big enough.
40:52Don't drop the small ones.
40:55Only the well-grown beans will go to the next step.
41:02Then, wash away the mud and water with a washing machine.
41:08Be gentle.
41:10Good job.
41:12Then, wash away the water with a centrifuge for about a minute.
41:17That's amazing.
41:19It's all mechanized.
41:22This is cool, too.
41:24I used to collect water and wash it by hand.
41:31Next, they use this machine to select the ones that are out of the box.
41:37The machine detects the size and color of the beans by video.
41:41It's like a video game.
41:43The machine sprays the air and makes the beans pop.
41:48One of the beans flew away.
41:50That's amazing.
41:52It's going to pop.
41:54However, there are a lot of beans, and some of them will pass through.
41:58Next, Miho-san will teach them by eye.
42:04Miho-san will teach them by eye.
42:08She gives Paul-san a piece of paper for work.
42:13A thin piece of paper is hidden.
42:16That's right.
42:19What kind of things does she look at?
42:24There should be two, but there's only one.
42:27It looks like a ball taxi, so I don't use it.
42:30Also, you can't see the beans inside the machine,
42:36as long as the beans are big.
42:39Some of the beans turn brown when they get sick.
42:45They remove the ones that are bitten by insects.
42:50Just look at the beans.
42:53If it's good, you can keep it.
42:55It's good.
43:00It's good.
43:02It's a good bean.
43:09There's nothing inside.
43:12It's a bag for customers.
43:16If it doesn't look good, you can put it in here.
43:20You can put beautiful things in the bag and sell them.
43:23I think it's a great quality management.
43:27Let's do our best in America and Japan.
43:32She's also particular about packing the beans.
43:39It's 500 grams for customers,
43:43but it's a bonus if it's more than 10 grams.
43:46When Miho-san puts it in,
43:49it's about 510 grams.
43:58It's perfect.
44:01Before sealing it,
44:04she checks it again.
44:06I'll check it again.
44:08It looks good.
44:11It says it's broken.
44:14It doesn't look good.
44:16There were three beans,
44:18so if you put in three beans,
44:20the weight is about the same.
44:23So I'll put it back in.
44:27I found a small jar, so I'll put it here.
44:31After packing,
44:33she checks it thoroughly
44:35and finally sells it.
44:38Thank you very much.
44:40You really helped me.
44:42We are better.
44:45I see.
44:51After that, Takashi-san
44:53went to a ramen shop in the city
44:59to make them eat no matter what.
45:03There's a reason why he wanted to bring them here.
45:08In fact, in Yamagata Prefecture,
45:10the consumption of ramen is the highest in Japan.
45:16No way.
45:18According to the data from February this year,
45:21it's the highest in the country for two consecutive years in the history of ramen.
45:26So...
45:32It looks good.
45:34The signboard menu of Sakura Bitton's char siu.
45:38Wow, I want to eat it.
45:40Paul-san said he wanted to try Japanese ramen.
45:48I like this one more than the beans.
45:57Sherry-san, too.
46:02It's very hot.
46:05It's very delicious.
46:06It's very delicious.
46:08After having a bite...
46:11Look at the colour of the noodles.
46:18Could it be that there's dadacha beans in the noodles?
46:23Did you notice?
46:24Really?
46:28I see.
46:30I see.
46:33That's right.
46:34There are dadacha beans in the noodles of Tsuroukaya.
46:39Here it comes.
46:41Let's ask the owner how it started.
46:44The idea of dadacha beans is that
46:46you can't stop eating it no matter how many times you eat it,
46:49and the deliciousness continues.
46:51So, we put them in the noodles
46:53to see if they can maintain the deliciousness.
46:56That's the idea.
46:58He mixed the dadacha beans from the freeze-dried noodles
47:04and completed it after trial and error.
47:07Wow, I want to try this noodle.
47:11It was a wonderful experience
47:13to come up with the idea of dadacha beans
47:16in the noodles of ramen.
47:20On the way back...
47:23This is a secret farm.
47:29What Mitsugi is growing here is...
47:34Watermelon.
47:35It's big.
47:36It's huge.
47:37There are a lot of grandchildren here, so it's time to eat.
47:43Wow, it's big.
47:44This is really beautiful.
47:47Absolutely beautiful.
47:49They take it home right away.
48:03And...
48:09Sorry to keep you waiting.
48:15How is it?
48:17How is it?
48:18It's good.
48:21Cheers!
48:24It's really big.
48:28It's very juicy.
48:32Is it the best fruit your grandfather grows?
48:36Yes.
48:40He's a kind grandfather.
48:47It's so big.
48:48It's big, isn't it?
48:50It must be hard.
48:51It's cute.
48:54It looks like your belly.
48:56It's big.
48:57It's really big.
49:17Thank you so much for letting me join you during your busy schedule.
49:27I enjoyed learning about various edamame dishes.
49:31It was like a dream to spend time with you.
49:35I'm grateful that I could learn how to grow dadacha beans.
49:40I will do my best to become a better edamame farmer.
49:45We will be edamame friends forever.
49:50And...
49:51No way.
49:57Really?
49:58It's really nice.
49:59A T-shirt designed by Sherry.
50:02I'm happy.
50:05I know.
50:08I'm happy.
50:10I'm happy.
50:11I'm happy.
50:12I'm happy.
50:13I'm happy.
50:15I'm happy.
50:16I'm happy.
50:19It seems that Kiyori liked the T-shirt.
50:23It's cute.
50:24It's cute.
50:25It's cute.
50:26Thank you for your four days.
50:31My life became very rich after meeting you.
50:35I was able to spend a very happy time because I met my family.
50:41We also have a present for you.
50:46Please open it.
50:48This is our beans.
50:49That's our beans.
50:52Sherry.
50:53It's a name tag.
50:56A mug of dadacha beans with their names on it.
51:01In addition, there is a commemorative photo on the preserved flower.
51:09Thank you for the precious memories.
51:14From Miho.
51:17When you cook rice with beans, you can use this pot.
51:22It's very nice.
51:25She said she didn't have a rice cooker, so she used a clay pot.
51:30I'll send you a picture when I cook rice with dadacha beans.
51:35I'm waiting.
51:36I'm waiting.
51:37I'm looking forward to it.
51:42Wow, that was a wonderful experience.
51:44Wow, what a great experience.
51:48Bye bye.
51:50Bye bye, everybody.
51:52See you later.
51:53Bye bye.
51:56Bye bye.
51:58Bye.
52:00Bye bye.
52:01See you later.
52:02Bye bye.
52:03Bye bye.
52:05Thank you to everyone at Koike Farm.