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00:00Ima madee yaku sen go hyaku shurui no yasai kudamono wo tabeta shijou sai nenshou yasai
00:10somurie pro, Ogata Minato-kun desu, douzo.
00:13Konnichiwa.
00:14Nani sono sawayaka toujou?
00:16Konnichiwa.
00:17Chotto, chotto, mou ikkai yatte, mou ikkai mishite, mou ikkai mishite, chotto, namaidake
00:23yobuna.
00:24Ogata Minato-kun desu.
00:26Douzo.
00:27Konnichiwa.
00:28Iida!
00:29Iida no ita ni tsuiteru!
00:30Konkai kono bangumi wo tooshite, boku no dou sedai no kata ni mou sugoi tsutaetai
00:31tte iu koto ga hitotsu arimasu.
00:32Koe mo, shaburi koto mo na.
00:33Sore ga, kochira desu ne.
00:34Super ni narabu katachi dake ga yasai janai.
00:35Happa, hana, nekko, iro, katachi.
00:36Yasai taigoku nippon no, ogata minato-kun desu.
00:37Ogata minato-kun desu.
00:38Ogata minato-kun desu.
00:39Ogata minato-kun desu.
00:40Ogata minato-kun desu.
00:41Ogata minato-kun desu.
00:42Iida no ita ni tsuiteru, boku no dou sedai no kata ni mou sugoi tsutaetai tte iu koto
00:49ga hitotsu arimasu.
00:50Koe mo, shaburi koto mo na.
00:51Sore ga, kochira desu ne.
00:52Super ni narabu katachi dake ga yasai janai.
00:53Happa, hana, nekko, iro, katachi.
00:54Yasai taigoku nippon no, ogata minato-kun desu.
00:55Ogata minato-kun desu.
00:56Ogata minato-kun desu.
00:57Ogata minato-kun desu.
00:58Ogata minato-kun desu.
00:59Ogata minato-kun desu.
01:00Ogata minato-kun desu.
01:01Ogata minato-kun desu.
01:02Ogata minato-kun desu.
01:03Yasai ga iroiro arifureteru no ni, kekko yasai no koto tte naru to, boku no dou sedai
01:12no kata mo sou desu shi.
01:13Yan yan, atashira datte soudayo.
01:14Sonnani kangaete nai yo.
01:15Dokuni, Nihon tte nanboku ni mo nagakute shikigatte, honto ni ironna yasai ni kanshite wa,
01:16sugoi megumareteru kuni da to omoundesu yo.
01:17Tabun sa, yasai ryouri tte iu no ga, konnani iroiro aru kuni tte ammari nai yo na.
01:18Sou desu ne.
01:19Sou desu ne.
01:20Sou desu ne.
01:21Sou desu ne.
01:22Sou desu ne.
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04:20Ah, umai.
04:22Umai yo.
04:25Mireru dake de zettppen miso shiru ni.
04:27Sono himitsu wa marumaru yasai.
04:30Onigiri tabetai.
04:44Tokuni boku ga daisuki na yasai no janru yo arundesu.
04:48Zenkoku de suu ken dake mo mezurashiku nai.
04:50Sono tochi no food ga hagukunda.
04:52Soko ni shika nai takaramono.
04:54Dentou yasai desu.
04:55Saikin dato, tatoeba, kyou yasai toka,
04:57ato wa kaga no hon no yasai toka,
04:59kekko brand kan ni seikou shite kite,
05:01daibu yuumei ni mo nariitsutsu wa arundesu kedo,
05:04mada mada seken ni chuumoku sarete nai youna,
05:07kono otakara dentou yasai tte iu no wa,
05:09zenkoku kakuchi ni sugoi nemutte ite,
05:11tatoeba, kono kuuchuu de tsukuru kabocha toka,
05:14omosa 20kg ka desu ka.
05:16Kore ga dakara saishii no janakute,
05:18kore ga dentou yasai da no ne.
05:20Sou nandesu ne.
05:21Daitai no waai datto,
05:22kekko jibeta ni hawasete yaru tte koto ga ooin desu kedo,
05:25doushite mo hi ni ataranai bubun tte iu no ga dete kichattari,
05:28happa de kage ni nattari tte iu no ga aru no de,
05:31de sono ten kono kuuchuu de tsukuru koto de,
05:33sugoi manben naku hi atari wa yui tte iu ka,
05:36osusume no tabekata ga,
05:37mizu to shio dake de yudete,
05:40de saigo ni chotto suibun tobasu,
05:42sore dake no kabocha no shio ni tte iu no ga atte,
05:46saisho wa amasa ga tsuyoi tte iu no mo mochiron nan desu kedo,
05:50shitazawari ga sugoi nameraka de,
05:54uragoshi shiterun ja nai ka tte iu you na.
05:56Jya dakara,
05:58suiito poteto teki to iu ka?
06:00Sou desu ne.
06:03Hoka ni mo,
06:04omosa 20kg ni mo naru Hokkaido no kyabetsu ya,
06:08Osaka hatsu,
06:10zuuton color no kyuuri,
06:13sarani,
06:14kobu tsuki no takana mo,
06:16kobu tte iu no ga doko ni kobu ga aru?
06:18Kobu tte iu no ga,
06:19happa no youmyaku no tsukene no tokoro ni,
06:21daise oyayubi gurai no kobu ga aru desu.
06:24Ehh?
06:25Yarashii ne chotto.
06:28Goben na.
06:29Hai.
06:30Ki wo tori naoshite.
06:31Ki wo tori naoshite.
06:34www.youtube.com
06:35www.youtube.com
06:37Ohokara wa minato gun gensei,
06:39Kousei ni nokoshitai zettbin zentou yasai wo goshoukai.
06:43Hitotsume ga,
06:45kochira desu!
06:46Hyoukou senhyaku meitoru no kyushamen de tsukurareru,
06:49nagano ken Iidashi no,
06:50shimoguri imo desu.
06:52Kyou wa,
06:53nagano ken no Iidashi,
06:55shimoguri no sato ni,
06:56yatte kimashita!
06:57Kono shimoguri,
06:58dono yana basho ka to iimasu to?
07:00The highest slope is 38 degrees, so people live in a fairly steep slope, and there is a field where there is a slope.
07:10It is about 1000m high enough to be called the Japanese Chirol.
07:17I'm impressed that I could come today.
07:20Finally, the field.
07:22Good morning.
07:24Good morning.
07:25This is Ogata Port.
07:27This is the place.
07:30By the way, this is what the field looked like two weeks before the harvest.
07:36It looks like a normal potato, but what kind of potatoes will come out?
07:51Wow, wow.
07:52The potatoes are slanted.
07:54This is a small potato.
07:56Small potatoes are the characteristic of this place.
07:58That's right.
07:59It doesn't get bigger.
08:00That's right.
08:01There are two secrets to its deliciousness.
08:04The first is that the sweetness of midnight is brought back by the sweetness of Sankanbu.
08:10And the second is...
08:12As you can see, it faces the south, so it is easy to grow.
08:18It's also good for watering.
08:20That's right.
08:21It's a traditional vegetable, but it doesn't taste like this.
08:26That's right.
08:27So even if you plant this potato somewhere else, it won't taste like this.
08:32On the other hand, it seems that there are also difficulties in making it in a low-lying area.
08:37The soil doesn't go down.
08:39If you add it, you have to bend it up and down from the bottom.
08:42I see.
08:43It takes a lot of work.
08:44If you don't arrange the soil, the soil will go down more and more.
08:47That's right.
08:49It's like a slide.
08:51That's right. It looks like it's going to slide down.
08:54Currently, there are about 20 Shimoguri potatoes being grown.
08:59It's because the producers are getting older.
09:02There is demand, but the production is declining.
09:06Even if you come from outside and do it, the soil will go down and it won't be enough, so you have to cut it.
09:14There is no one who can do it.
09:16I'm very happy that this kind of thing remains.
09:20It's like in my 50s.
09:22This is the number one recipe taught by a farmer of Shimoguri potatoes.
09:28What kind of dish is this?
09:30It's a traditional potato that's been around for a long time.
09:34Traditional potato?
09:35It looks delicious.
09:36How is it?
09:37It's egoma miso.
09:38Egoma!
09:39Egoma miso.
09:40Please taste it.
09:42Thank you very much.
09:44Grate the egoma in a frying pan.
09:50Add shishu miso, sugar, and sake to it.
09:54If you mix it, you will get a rich and fragrant special egoma miso.
10:00I will eat it.
10:02Eleven!
10:04It's delicious.
10:10It's cute.
10:12It's delicious.
10:13It's cute.
10:14I think the characteristic of this Shimoguri potato is that it has a high starch content.
10:18But it's not fluffy, it's moist.
10:23It's so smooth that it's over-ripened.
10:28The egoma miso around here is also sweet and delicious.
10:32The original sweetness of the potato is very strong.
10:36Both are very rich and well combined.
10:43It's delicious.
10:44Where do you sell this?
10:48Do you sell it only at the local roadside station?
10:53When I first ate it, I sold it at an antenna shop.
10:56In Tokyo?
10:57Yes.
10:58But that's all.
11:00In terms of production, it's not like you're selling it at a market.
11:04Yes.
11:05So I prepared this Shimoguri potato this time.
11:08That's right.
11:09This is really valuable.
11:13Right?
11:18It's different from the size I expected when Minato was eating it.
11:23When I hold it...
11:26It's like Mitarashi dango.
11:41First of all, the miso is delicious in front of the potato.
11:49I think it's because of the egoma miso.
11:52The potato isn't that sweet.
11:57How should I put it?
11:59It tastes like the original.
12:02It's not like the potato with a lot of sugar.
12:09It's like the original.
12:12Isn't it a waste to make it into croquette?
12:16I'm sorry if the locals eat it.
12:19The locals get tired of this every day.
12:25It's just potato.
12:34I'm sorry.
12:36I said it's a waste to make it into croquette.
12:40Croquette is delicious.
12:43So, how should I put it?
12:47It's not that sweet, but it's very strong.
12:53I can't lose.
12:55I was surprised when I ate it for the first time.
12:57It's delicious.
12:58It was delicious.
13:04It's delicious.
13:07Potatoes that are sold in supermarkets are a taste that hides the secret.
13:13The reason is deeply related to the history of potatoes in our country.
13:19In the early Edo period, potatoes came to Nagasaki from Dutch merchants.
13:26The person who spread the existence of potatoes to the whole country is...
13:30He's called Nakai Seidayu.
13:34He was the minister of the country of shellfish.
13:38When he was in crisis, he remembered the potatoes he saw in Nagasaki.
13:43He picked up the potatoes and planted them.
13:46It was a great success.
13:48So, in the sense that he made it first, Yamanashi was the first.
13:51That's right.
13:53Then, it spread to Nagano and Shimoguri.
13:58It spread to each country.
14:01That means there are other potatoes that have spread to other places.
14:06It's an old potato that's close to the origin.
14:09I looked it up and found it.
14:12It's called Iyakei in Tokushima.
14:16This is also a very old area.
14:19That's great.
14:20There's a potato called Goushuimo here.
14:25It's genetically similar to this potato.
14:30He made it when it spread from Yamanashi in the early stages.
14:36I think it's pretty close.
14:38It's the same thing, but it's a long distance.
14:43I think this is the romance of traditional vegetables.
14:47This is it.
14:59You can eat it raw.
15:01It's a super crispy texture.
15:02It's Okuchi lotus root from Nagaoka City, Niigata Prefecture.
15:04I've heard of this before.
15:07Have you?
15:08Yes.
15:09I wonder if it's from some restaurant.
15:13Lotus root is weak to heat, so harvest it early in the morning.
15:18Take out the lotus root from a field 50 cm deep.
15:23It's shallower than the current lotus root.
15:26That's right.
15:27This is a feature of the land.
15:29Compared to deep swamps like Ibaraki, it's about the size of a knee.
15:33We use water pressure to harvest it like this.
15:38Here's the secret to its deliciousness.
15:41It's the soil.
15:44This moist soil and clay-like soil create a crispy texture.
15:57The tip of the lotus root is called Melencon.
16:03This is especially delicious.
16:06It's not found in other places.
16:08Is it soft?
16:09It's very soft, moist, and delicious.
16:17The one in the front is boiled and grilled with soy sauce.
16:21The one in the white plate is the top of the lotus root.
16:25It's close to the root.
16:29It's long.
16:30It's a relatively large lotus root.
16:32Am I the type to eat the top of the lotus root?
16:36I'll eat the top of the lotus root.
16:40He's eating the top of the lotus root.
16:51I haven't eaten the top of the lotus root yet.
16:55But I like the top of the lotus root.
16:59I'll eat the top of the lotus root.
17:01It's the tip of the lotus root.
17:10I like the tip of the lotus root.
17:18It's very chewy.
17:21I don't have to heat it up when I fry it.
17:30It's as soft as raw food.
17:34The farmer's favorite menu is the lotus root tartar salad.
17:40Slice the boiled lotus root into 2mm thick slices.
17:45Add boiled eggs, peppermint, and mayonnaise to the bowl.
17:51It's a super easy recipe just to mix with lotus root.
18:03The farmer's favorite menu is the lotus root tartar salad.
18:11The farmer's favorite menu is the lotus root tartar salad.
18:16The farmer's favorite menu is the lotus root tartar salad.
18:20The mayonnaise is not too strong.
18:23It's not too strong.
18:25It's a refreshing taste of eggs.
18:27I'll put this on the side of the croquette.
18:34When you buy vegetables at the supermarket,
18:39there are many times when you can't use them all.
18:43We have a message from Minato-kun.
18:47Here it is.
18:48The transformation of vegetables sold at the supermarket.
18:51I see.
18:52I recommend you to dry vegetables.
18:55It's delicious when you dry vegetables.
18:58I tried to make it this time.
19:01Not only bonsai, but also cucumbers and bean sprouts are recommended.
19:06Cut them into bite-sized pieces.
19:08Put them in a colander with good ventilation.
19:11Dry them for about 3 days.
19:13How do you use them?
19:15For example, bean sprouts are mostly water.
19:18If you dry them until they are dry,
19:20they will be as thin as the tip of a flash fire.
19:24If they are raw, they will be crispy.
19:27For example, if you dry them in a colander,
19:30they will be crispy.
19:33It's delicious.
19:35If the water content is high,
19:37the moisture will be reduced and the texture will be condensed.
19:43It's the same for dried vegetables.
19:46I prepared the best miso soup for this dish.
19:53Miso soup?
19:54Yes.
19:55I see.
19:56If you put the vegetables in the soup,
19:58they will soak up the soup stock.
20:00The vegetables will make the soup stock.
20:04It's like dried shiitake mushrooms.
20:06I see.
20:07Do you have to use the soup stock for dried vegetables?
20:10We don't use the soup stock.
20:12I see.
20:13I don't want to use it.
20:15The youngest vegetable sommelier in history.
20:18Minato, a second-year high school student, recommends the miso soup for dried vegetables.
20:26It's the soup stock for vegetables.
20:28Yes.
20:29It's sweet.
20:30If you add the soup stock, it will be very delicious.
20:33I think so.
20:34Minato made it before we started shooting.
20:36Really?
20:37You are amazing.
20:39Did you make this bitter taste at the age of 16?
20:43Put the dried vegetables in the pot with water.
20:46Put them in the pot with water.
20:49Boil them slowly.
20:52Boil them slowly from here.
20:55Boil them while putting the soup stock in the pot.
20:57Boil them until they boil.
20:59Turn off the heat at the end.
21:00And dissolve the miso.
21:02It doesn't taste like anything scientific.
21:05It only has vegetables, water, and miso.
21:11It's delicious.
21:14It's delicious.
21:17It's a taste you shouldn't eat at a TV station.
21:34Minato says there is a prefecture called the traditional vegetable warehouse.
21:39It's here.
21:41The traditional vegetable warehouse, Marumaru prefecture.
21:44It's hard to go to other prefectures.
21:46That's right.
21:47There is no large consumer area nearby and the vegetables are self-sufficient.
21:50There is no large consumer area nearby.
21:54Tohoku Kajiro.
21:58Yamagata.
22:01That's correct.
22:02No, it's not.
22:03It's called Yamagata now.
22:06Not only vegetables, but also food is called Yamagata now.
22:11Yamagata has the most traditional vegetables.
22:15There are about 87 kinds of vegetables.
22:18Mushrooms and Chinese cabbage are famous.
22:21Chinese cabbage is delicious, too.
22:23And the place where Pei was born.
22:27And Keijo Akita.
22:29Yamagata prefecture is surrounded by the sea of Japan.
22:34It's hard to go to other prefectures.
22:38Even now, there are many kinds of traditional vegetables that are made only in Yamagata prefecture.
22:45This is a relatively famous one.
22:48Yamagata.
22:51The only problem is how to get through winter.
22:54That's right.
22:55Because it's snowy.
22:57The snowiness comes from the fact that there is nothing to eat in winter.
23:02For example, yukina is born from the fact that there is nothing to eat in winter.
23:10And there is one vegetable that is obviously a lot.
23:13Have you noticed?
23:14I think it's a turnip.
23:17I'm sorry I can't make a joke.
23:19Because there are a lot of turnips, it can be grown even after harvesting rice.
23:25I see.
23:26That's why the turnip cultivation is flourishing.
23:31Surprisingly, there is no sweet potato.
23:35Yamagata is famous for sweet potatoes.
23:38But there is also a sweet potato called Akutoimo.
23:40Yes, there is.
23:41And there is also a sweet potato called Kohimeimo.
23:44Originally, sweet potatoes were harvested a lot.
23:47That's why it started.
23:50I want to eat sweet potatoes.
23:52You want to eat sweet potatoes, don't you?
23:54I want to eat sweet potatoes!
23:57Sweet potatoes!
23:58This is the last one I want to introduce.
24:01Among the many types of sweet potatoes, this is the one that shocked me the most.
24:07This is a traditional vegetable.
24:09Sweet potatoes!
24:10I want to eat sweet potatoes!
24:13There is only one type of sweet potato in Japan.
24:15It's called Isshi-soden.
24:16It's a type of sweet potato from Yamagata prefecture.
24:19You can only grow it in that house?
24:21Yes, Isshi-soden.
24:23All the time.
24:24Are you okay? Do you need help?
24:26I'm fine.
24:27I'm glad.
24:28I'm glad.
24:31This is the field where I grow sweet potatoes.
24:34It's a good place.
24:36I'm growing them in the area of about one Tokyo Dome.
24:40You're growing a lot.
24:42At first glance, it doesn't look much different from the usual sweet potatoes.
24:47But it changes from the appearance.
24:50Machiko was also surprised.
24:52What does it look like?
24:55This is a type of sweet potato from Yamagata prefecture.
25:01It's different from the usual sweet potatoes.
25:08It's long.
25:09That's right.
25:10It's long and thin.
25:13And the skin is beautiful.
25:15What is this?
25:16You didn't peel it.
25:17You just washed it?
25:18Yes.
25:19It's so white.
25:20Yes.
25:21Mr. Sato is the only one who grows sweet potatoes in Japan.
25:24Do you know how long ago this sweet potato was grown in this area?
25:31My grandfather told me that I was in my 20s.
25:36He told me that it has been passed down since the Muromachi period.
25:41I don't know if it's true.
25:44My grandfather's secret is this soil.
25:48I think that sweet potatoes are the most attractive because of their clay-like texture.
25:54Because of the clay-like texture, the moisture is always maintained.
25:58The skin is beautiful and the taste is very rich.
26:04Mr. Sato has come to the studio.
26:08Mr. Kuma has come.
26:10Hello.
26:11I think it's inappropriate to say this.
26:14Mr. Sato is very...
26:19Mr. Sato is in trouble.
26:21This is a raw sweet potato.
26:24Yes.
26:25What will come out?
26:27At first, I will eat Kinukatsugi.
26:29That's right.
26:34I will open it.
26:38At first glance, it doesn't look like a sweet potato.
26:41It looks like a matsutake mushroom.
26:44That's right.
26:45By the way, it's a little blue.
26:48I've never seen it before.
26:50You noticed a good point.
26:56First of all, please take a closer look.
27:00It looks like you're eating in a great place.
27:06It looks like a green onion.
27:10Can you see it?
27:12It's blue.
27:14If you don't say anything, it looks like a green onion or a radish.
27:20How about salt?
27:21Please add a little salt.
27:23Just a little?
27:24Yes.
27:34It smells like bamboo shoots.
27:40It's not just a sweet potato.
27:43It's a little refreshing.
27:46It's a little like that.
27:48That's right.
27:49It smells a little blue.
27:51The blue part is sticky.
27:54The wide part is a little crispy.
27:58This time, I brought you a sweet potato that is closer to a sweet potato.
28:04It's very sticky.
28:06The part with the blue color is sticky.
28:10That's right.
28:13This is Sato's favorite sweet potato.
28:16This is the number one recipe.
28:18This is a menu that his wife loves.
28:21This is a fried sweet potato.
28:26I add white soup stock to the sweet potato.
28:31I can't see the sweet potato.
28:37Sato's sweet potato and potato starch go well together.
28:41Everyone, do you want to try it?
28:44Please mix the sweet potato and potato starch.
28:50When the white soup stock is mixed with the sweet potato and potato starch, it's ready.
29:00I fry the sweet potato.
29:02Do you fry the sweet potato?
29:04I'm sorry.
29:06Please press the sweet potato.
29:21I want to eat it if I can stand the temperature.
29:27It takes about five minutes to fry.
29:29I don't have to eat it.
29:31You don't have to eat it.
29:33I use this.
29:36Is that a potato?
29:40That's right.
29:41This is the first kitchen.
29:45I put the fried sweet potato in a bag.
29:48This is a fried sweet potato, so I add seaweed and salt.
29:51Is that the meaning of fried sweet potato?
29:54I shake the bag.
29:57The oil in the bag is good.
30:00It doesn't change.
30:02Be confident.
30:03It's okay.
30:05It's not a weak sweet potato.
30:08It looks delicious.
30:12It's done.
30:23The texture of the sweet potato has changed.
30:27The sweet potato I ate earlier was sticky.
30:32The same part.
30:34This is chewy.
30:39It's not hard.
30:41I can tell you everything today.
30:44But I don't know how to eat it.
30:48I don't know how to eat it.
30:50Thank you very much.
30:52I want to eat a similar one.
30:55It's delicious, isn't it?
30:56It's delicious.
30:57I often make it at home.
30:59Did you order this?
31:01I received it.
31:05What are you doing?
31:10Let's go to Yamagata.
31:12That's a good place.
31:13I like Oshin.
31:16It's my bible.
31:18There is no drama about Oshin.
31:21You can't beat me.
31:25It's easy to say that traditional vegetables have developed.
31:32It's because they were poor.
31:35They thought about how to preserve and eat delicious food.
31:42Now, it's a good time to eat.
31:45But it has become a snack.
31:48It's time for humans to reflect on themselves.
31:52Yamagata has become popular again.
31:55Look at Oshin.
31:58To be continued.
32:06Masuko's Unknown.
32:08The world of space exploration.
32:12In recent years, it has evolved at an unprecedented speed.
32:17The world's market capacity is about 54 trillion yen.
32:24In September of this year, the world's first man-made space cruise was successful.
32:30It became a hot topic.
32:32What is the story of such a great evolution and space exploration?
32:38I am Taigaku Takahara, a student of Tokyo University.
32:43Welcome.
32:45Nice to meet you.
32:47Nice to meet you, too.
32:50You have a high standard.
32:52I'm flattered.
32:54I'm flattered.
32:57In his elementary school days, he was shocked when he heard that the earth would disappear due to the expansion of the sun.
33:04He decided to go to space.
33:09He decided to develop an engine for a spaceship.
33:12He is a graduate student of Tokyo University.
33:17His name is Taiga Takahara.
33:19What I want to do is not an engine to launch from the earth.
33:23I want to make an engine that can travel through space.
33:26That's amazing. How many years have you been doing this?
33:29About 50 years.
33:31Space development is progressing at this speed.
33:34In 50 years, it won't be possible.
33:38Yes, it's no longer a dream.
33:40You can go to space with a balloon.
33:44You can make water and oxygen with the moon.
33:48Japanese companies will lead the world.
33:50This is the latest technology.
33:53In 2040, everyone will be able to go to space.
33:59It's good to dream.
34:01I'll save money.
34:04Our lives may be destroyed.
34:08I will introduce you to the world line in 16 years.
34:12I have a dream.
34:16I want to open a rocket bar in my hometown.
34:19Can you open it tomorrow?
34:21I want to open it.
34:22I will open it every week.
34:34Mr. Takahara said.
34:36Everyone can go to space easily.
34:39The turning point of humanity's dream is coming now.
34:45What is the latest space development situation?
34:48How many rockets did you launch?
34:51How many a year?
34:53I heard the news that the number of rockets exceeded 100.
34:57I remember hearing that a few years ago.
35:01I remember hearing that a few years ago.
35:03The number of rockets is increasing every day.
35:05I don't know.
35:07The number of rockets is increasing every day.
35:11I did too much.
35:13I did too much.
35:15It's my habit.
35:17The era of reusing rockets has come.
35:20Isn't it amazing?
35:22The number of launches exceeded 200.
35:24The number of launches exceeded 200 in 2023.
35:27That's amazing.
35:28That's why I heard the news in 2018.
35:31The number of rockets exceeded 100 a year.
35:34Half of them are SpaceX.
35:41I think you know it.
35:43It's Elon Musk.
35:47SpaceX was founded by Elon Musk.
35:49SpaceX was founded by Elon Musk.
35:54This is the latest technology.
36:01It's interesting.
36:03The story of space is really interesting.
36:08SpaceX was founded by Elon Musk.
36:14This is the latest technology.
36:20This is the launch of SpaceX rocket in October 2022.
36:28Mr. Koichi Wakata, a Japanese, also appeared.
36:33The one above is the Dragon Space Shuttle.
36:37Mr. Wakata and four others appeared in it.
36:41The one below is the Falcon 9 rocket.
36:45This is used not only for launch, but also for satellite launch.
36:51This is the revolutionary technology.
36:54Let's start with the launch.
37:05I'm the generation of Space Shuttle.
37:10I'm not good enough.
37:13I used to watch it when I was a kid.
37:16The rocket is about to launch.
37:19It's before separation.
37:21It goes into space quickly.
37:24Then, the first rocket is separated.
37:27This is the point.
37:29What you can see on the left is the first rocket.
37:33It moves like this.
37:35You can see something like a bug.
37:39It maintains its posture while controlling the air resistance.
37:42It's heading for the ground.
37:47This is amazing.
37:50It was falling into the sea.
37:53The technology is amazing.
37:56It's amazing that it can control it.
37:58It's the best. I've used it more than 20 times.
38:02It's not just because it's reused.
38:05It can be reused, 3D printer, rocket engine, etc.
38:09It's cheaper and easier to mass-produce.
38:12It can be launched up to 200 times.
38:15100 times is Space X.
38:18It's almost Space X.
38:21When I watch Space X every day,
38:24I feel like I'm watching a launch live.
38:29This is the excitement of the space industry.
38:32Let's move on.
38:35In 2040, everyone will be able to go to space.
38:40I don't want to go where I can go now.
38:46I want to go to a place where I can still see the Earth.
38:52I want to go a little further.
38:55For example?
38:56I want to go skiing.
38:59I want to go to the upper atmosphere.
39:02I want to go to the upper atmosphere.
39:06I want to go to the upper atmosphere.
39:12There is an important person who wants to attract attention.
39:20I want you to know that the key to space exploration is the Japanese companies and researchers who compete with ideas because they have little budget.
39:29Isn't it impossible because you have little budget?
39:31No, it's because I have little budget.
39:33Really?
39:34Space development is said to be a comprehensive martial art in manufacturing and manufacturing, but it really uses a lot of things.
39:42The first point is that it is low-cost, high-quality, and highly reliable.
39:47The success rate of H-2A and H-2B rockets has been almost 100%.
39:54The second point is the technology development of the world beyond space.
39:58So it's not just about going to space.
40:01There is also the technology of what to do beyond that.
40:05That's right.
40:06We just talked about going to space.
40:08About 10% of the budget is spent on rockets and transportation.
40:13The world's space market.
40:14I see.
40:15Most of the budget is spent on satellite development, satellite utilization, and friendly development.
40:20So if Japan can grasp the fundamentals of other technologies, it will continue to be at the top of space development.
40:30That's right. That's also important.
40:32That's right.
40:33The low cost and technology of going to space are important in space development.
40:39Japan's space venture is doing a lot of research on these two things.
40:47We will introduce two innovative technologies that are said to lead space development in the world in the future.
40:56This is the technology that Japan's space venture is proud of.
41:00Ta-da!
41:01It's a cow dung.
41:03Are you okay?
41:06Are you okay?
41:08This is a cow dung that goes into space.
41:11This is a company called InterCellar Technologies in Tokachi, Hokkaido.
41:17This is a really small rocket called MOMO that we've been making so far.
41:21It's the first Japanese private rocket to reach space.
41:26In addition, it is the first technology in the world to use liquid biomethane produced from cow dung for rocket fuel.
41:36The combustion test was successful just recently.
41:40From cow dung?
41:41From cow dung.
41:42There are a lot of cows in Hokkaido.
41:44Methane has a 10 to 20 times higher negative effect on temperature than CO2.
41:50That's exactly where the problem of cattle breeding is now.
41:55One of the things we talked about was how to use methane for rocket fuel.
42:01In addition, it also contributes to global warming measures.
42:06It is a technology that is expected to increase the number of rocket launches in the future.
42:14The second is to destroy 700,000 pieces of space garbage that fly around the Earth.
42:20Space garbage is a big problem.
42:23There are less than 10,000 satellites operating in space.
42:28And the screws are coming off.
42:31The screws are wandering in space at an incredible speed.
42:36You can't make a fool of one screw just by hitting it.
42:39700,000 with a diameter of more than 1 cm and 100,000 with a diameter of more than 1 mm.
42:44It's scary.
42:45This is not a certain size, but there are a lot of rocket satellites and rocket fragments.
42:51No, it's not.
42:53It's garbage.
42:55It's a beautiful color.
42:57For example, it collided with the ISS robot arm and made a hole.
43:00That's a big deal.
43:01That's probably why it's so small.
43:03That's right.
43:048 kilometers per second.
43:06What are you going to do?
43:08And then...
43:09The number of garbage will continue to increase forever.
43:11And here's a space venture against space garbage.
43:21The next episode will be broadcast on U-NEXT.
43:26Next week.
43:28A new form of supermarket.
43:30The world of northeastern supermarkets.
43:32It's every day.
43:34It's rich in protein every day.
43:36It's more impactful.
43:38Don't you have a normal size?
43:40Ibaraki love.
43:42Ibaraki?
43:44This company in Kinshicho is working on the issue of space garbage.
43:49Space garbage that flies 8 kilometers per second from Earth.
43:54Approach up to 50 meters.
43:56Successful observation.
43:59This is a picture I actually took.
44:01Approach up to 50 meters.
44:03It's a rendezvous.
44:04Every second.
44:05Approach up to 50 meters.
44:07Approach up to 50 meters.
44:09Approach up to 50 meters.
44:11Approach up to 50 meters.
44:13It's a rendezvous.
44:14Things that move at 8 kilometers per second are at the same speed.
44:18I've proven that.
44:20In the next satellite,
44:22It's actually stuck to it.
44:24By blowing a little fuel on the satellite side,
44:27Drop it directly into the atmosphere.
44:30So you can cut it off.
44:32And the satellite.
44:34Things that come to life.
44:36Dropping it to the stratosphere on your own.
44:39You can't burn it.
44:41That's right.
44:42For example, to the one that will be launched from now on.
44:44By flying a satellite with a dedicated connector.
44:49Astroscale's satellite will come closer later.
44:52I'm trying to do something like replenish fuel.
44:55It's not something that's completely unusable.
44:58The fuel is gone.
45:00I'm going to replenish fuel for something that's lost its function.
45:03That's the sustainability of space.
45:05It's like a story.
45:07If Japan's space industry.
45:09If you lead by saying,
45:11This is how you deal with space garbage.
45:13And the world.
45:14This is the difficult part.
45:16The world isn't that sweet.
45:18Don't say,
45:20Don't say,
45:22But it's the right thing to do.
45:24It's a time of romance, curiosity, and money.
45:27If this bubble bursts,
45:29It's really bad.
45:30You can't do it like a downtown rocket.
45:32You only dream.
45:34It's not going to work that well.
45:36I love downtown rocket.
45:41Since when has my heart been so dirty?
45:55According to Takahara,
45:57In just 16 years from now,
46:00Space exploration will evolve significantly.
46:04What's going to happen?
46:06Our lives have changed a lot.
46:08This is the world map from 2040.
46:10Here's the first one.
46:12You can move anywhere in the world in an hour.
46:15Anywhere?
46:17Anywhere.
46:18That's a weird story.
46:20Even in places that take about 20 hours by plane.
46:24In an hour?
46:25That's right.
46:26How do you move?
46:28Teleportation?
46:29It's not teleportation.
46:31It hasn't evolved that much.
46:33So you're going to use rocket technology to travel long distances?
46:37That's right.
46:38Once you get out of space...
46:40See?
46:41If you're a bad captain, you can do it.
46:45There are companies that are trying to realize such a future.
46:50The one in the middle, the gray one.
46:52Can you zoom in on the gray one?
46:54Oh, this gray one.
46:55I don't hate it.
46:57I had a feeling.
46:59The other day, I did an event with Mr. Hatada.
47:03It was an event to discuss space with students.
47:06We learned about space together.
47:11Who is he?
47:13He's forcing his teeth, so he's thinking about showing up in front of people.
47:19That's cute.
47:22What does it mean to move the world with a rocket?
47:26Here's an image of SpaceX.
47:30SpaceX...
47:31You're going to get out of there?
47:33No, I'm going to do it here.
47:35That's right.
47:36You're going to the launch site with this.
47:38I'm going to launch from here.
47:40In space, there is no air resistance, so you can accelerate instantly.
47:45With a maximum speed of 27,000 km, you can jump to the other side of the earth.
47:51I'm looking at it with my eyes closed, so it looks like I'm in space.
47:54It's a little closer.
47:56This is an image of going to Shanghai.
47:5939 minutes.
48:0139 minutes.
48:02How long does it take to get to the sea?
48:04About an hour.
48:05No, an hour is fine.
48:06Well, two or three hours.
48:08That's right.
48:09Two or three hours is amazing.
48:12Next.
48:13Space on a balloon.
48:17Mr. Balloon.
48:21It's nostalgic.
48:23In fact, H.I.S., a travel agency, has partnered with an American company to launch space travel by balloon.
48:31This is a balloon flying up to space.
48:35It's not completely in space.
48:38It's higher than an airplane, but they call it near space.
48:42It's easy to get there.
48:44But this is still more than enough.
48:49This friendly flight is scheduled to start operation at the end of 2025.
48:55It is said that a seat can be reserved for about 18 million yen.
49:00Recently, there has been a venture to take a rocket to the stratosphere by balloon and launch it there.
49:09It's called Astro X.
49:11In other words, the density of the air is large and the resistance is very large between the ground.
49:16After leaving it with a balloon, launch a small satellite efficiently.
49:21It's good, but the balloon should be a little more proper.
49:26It's probably proper, but it looks like a material like what to do if you get a hole in a tonbi.
49:33Like drawing a skull.
49:35Like Captain Harlock.
49:38So, the last three.
49:40Ta-da!
49:41Humanity begins to live in the moon!
49:43In 40 years?
49:45There are companies that are actually aiming for 40 years.
49:48Really? This is 40 years?
49:51This is...
49:52It's pretty...
49:53The completion forecast is...
49:55Isn't it too much?
49:58Can you do something like a dream like this?
50:01This is a draft of a plan by a company called iSpace.
50:06We are aiming for the transportation of material for the moon and resource exploration for the moon.
50:11Can you do this in 16 years from now?
50:15It's good to have a dream.
50:18I'll save the money.
50:22In addition, there are other companies that are moving towards the moon migration of humanity.
50:29This company is looking ahead to the world.
50:34It is a plant that extracts water from the sand of the moon and creates nutrients and oxygen.
50:41That was too much of a fantasy.
50:44I wanted to see it in a more concrete picture.
50:48But we don't make it on the ground at first.
50:51If you don't bury it in the basement, there are radiation and insects.
50:55So this is just a picture of making something like this.
50:59This can't be done in the basement.
51:01At first, it's in the basement.
51:02But even if such a facility is built in the basement,
51:05you can see the outside scenery on the ground, right?
51:09Of course.
51:10You have to make it.
51:11Why did you go all the way over there and put it in the basement?
51:14Why did you make it so blue?
51:18It was a story about going into space.
51:21It's interesting.
51:23The story of space is really interesting.
51:26What I talked about today was the direction of going out of space.
51:30But in the end, the space exploration of humanity is only for advanced countries and blessed people.
51:37I want to make it a space exploration for all humanity in the real sense.
51:41That's my ultimate goal.
51:43But I don't know what it's going to be like.
51:45That's why I'm thinking about a rocket business like Kameido.
51:48It's a good thing that it's on the ground.
51:51Will Kameido Gyoza be on sale?
51:54While watching the launch of the rocket.