マツコの知らない世界 2024年10月22日 前編！「伝統野菜の世界」
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#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
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TVTranscript
00:00This is Minato Ogata, the youngest vegetable sommelier who has eaten about 1,500 kinds of vegetables and fruits so far.
00:11Hello.
00:14What a refreshing appearance!
00:17Hello.
00:19Do it again. Show me again.
00:22Show me again.
00:23Don't just call my name.
00:25This is Minato Ogata. Please.
00:29Hello.
00:30That's good! That's good! It's on the board!
00:34Through this program, I'd like to convey something to people of my generation.
00:41Your voice and the way you talk.
00:44Here it is.
00:46The shape of a supermarket is not just vegetables.
00:49I want you to know more about the various shapes, leaves, flowers, roots, colors, and shapes of Japan's vegetable empire.
00:56You've included colors and shapes, too.
00:58Yes.
00:59You've included dots and dots, too.
01:03There are many kinds of vegetables.
01:05But when it comes to vegetables, the same goes for people of my generation.
01:10No, no. We're the same.
01:12We don't think that much.
01:14In particular, Japan has a long history in both the north and the south.
01:18I think Japan is blessed with various kinds of vegetables.
01:23I don't think there are many countries with so many kinds of vegetables.
01:30That's right.
01:31You used to eat vegetables instead of rice.
01:35Meat and fish are very precious.
01:40In the first place, I don't know where I usually eat vegetables.
01:44That's right.
01:45I want people to be more interested.
01:48I don't know much about vegetables.
01:50But I want to tell you that there are so many delicious vegetables.
01:55For example, this is Chinese cabbage.
02:00It looks like a wild flower.
02:02That's right.
02:03If you soak it like Chinese cabbage and eat it, it's very sweet and not bitter at all.
02:11If you take that, you can't make Chinese cabbage, can you?
02:14You don't harvest it.
02:16You wait for a while.
02:17Then a tree will naturally grow from the middle.
02:20What's that?
02:21Does that mean it will rot?
02:23You don't harvest it and leave it alone.
02:26We've never seen that before.
02:29When I cook at home, I want to eat Chinese cabbage, of course.
02:32But this wild flower is so delicious.
02:35I'm sorry. I eat Chinese cabbage.
02:39Some vegetables change a lot.
02:43Some vegetables eat the final stage.
02:46Some vegetables eat the middle stage.
02:48Some vegetables eat the roots.
02:51Vegetables that color the table of Japanese people.
02:54Do you know which part of the plant they eat?
03:00For example, okra is the part of the fruit after the flower blooms.
03:07Or the part of the bud before the flower blooms.
03:12Minato Ogata is a second-year high school student who has been around the country since he was one year old.
03:23You've grown up.
03:26Congratulations.
03:29As the youngest vegetable sommelier professional in history,
03:33he continues to deliver the charm of delicious vegetables all over the country.
03:38The first in Nagano.
03:40Magical potatoes made in the fields of the sky.
03:44It's amazing.
03:47Yamagata's first.
03:49Sato-imo, which is only made in one prefecture in Japan.
03:54In this fall, you can also pick up.
03:56Introducing the delicious vegetables you definitely want to eat.
04:00In addition.
04:01I asked a farmer who knows the taste of vegetables the most to teach me.
04:06I'm going to show you the number one recipe.
04:10I think the food that the farmer says is delicious is the most delicious.
04:14And.
04:18It's delicious.
04:22Just put it in and it's a perfect miso soup.
04:25The secret is vegetables.
04:27I want to eat rice balls.
04:41There is a genre of vegetables that I especially like.
04:45It's not uncommon in several prefectures all over the country.
04:48It's a treasure that only exists in the food of that land.
04:51It's a traditional vegetable.
04:53Recently, for example, Kyo-vegetables and Kaga-vegetables have succeeded in becoming a brand.
04:59It's becoming quite famous.
05:01This treasure traditional vegetable that hasn't been noticed by the world yet.
05:07It's very popular all over the country.
05:09For example, this pumpkin made in the air.
05:11It weighs 20 kg.
05:13This is not the latest one, but this is a traditional vegetable.
05:17That's right.
05:18In most cases, I put it on the ground and do it.
05:22There are some parts that don't catch fire.
05:25There are some parts that are shaded by leaves.
05:28By making it in the air, it is easy to catch fire.
05:33The recommended way to eat it is to boil it with only water and salt.
05:37At the end, I will remove the water.
05:39That's all.
05:41There is a way to boil it with only salt.
05:43At first, it's sweet.
05:47But the texture is very smooth.
05:51I think it's cooked through.
05:53So it's like a sweet potato.
05:57That's right.
06:00There are also cabbages in Hokkaido that weigh 20 kg.
06:05Cucumbers in Osaka are two-tone colors.
06:10There are also fish with kelp.
06:13Where is the kelp?
06:15The kelp is at the base of the leaf.
06:18It's about the size of a thumb.
06:21What?
06:22That's a little mean.
06:25I'm sorry.
06:27I'll be careful.
06:29I'll be careful.
06:32From now on, we will introduce you to the best vegetables left in Hosei.
06:40The first is this.
06:42This is Shimoguri-imo, which is made on a steep slope of 1,100 meters.
06:49Today, I came to the Shimoguri village in Iida City, Nagano Prefecture.
06:54What kind of place is this Shimoguri?
06:56It's refreshing.
06:59The maximum slope is 38 degrees.
07:01People live on a steep slope.
07:04There is a field on this slope.
07:07It's called the Japanese Chirol.
07:10It's about 1,000 meters high.
07:12It's like that.
07:14I'm impressed that I could come here today.
07:17Finally, the field.
07:19Good morning.
07:21Good morning.
07:22This is Ogata Port.
07:24It's a great place.
07:27By the way, this is what the field looked like two weeks before harvest.
07:33It looks like a normal potato.
07:38What kind of potatoes will come out?
07:47The potatoes are coming out.
07:48It's amazing.
07:49The potatoes are slanted.
07:50It's a little small.
07:52The small ones are the characteristics of potatoes.
07:55It doesn't get bigger.
07:58There are two secrets to its deliciousness.
08:01The first one is that the sweetness of Chuya, which is unique to Sankanbu, brings back the sweetness.
08:07And the second one is...
08:09As you can see, it's facing south.
08:12It's easy to grow.
08:15It's easy to water.
08:17I'm proud of the traditional way of growing potatoes.
08:20And the taste.
08:22This is the only way to get this taste.
08:25If you grow potatoes in other places, you won't get this taste.
08:29On the other hand, it seems to be difficult to grow potatoes in low-lying areas.
08:34The soil doesn't go down.
08:36If you can plant potatoes, you have to plant them from the bottom to the top.
08:39It takes a lot of work.
08:41It's heavy work.
08:43The soil goes down.
08:46The soil goes down.
08:48It looks like it's going to slide down.
08:51Currently, about 20 Shimoguri potatoes are being grown.
08:56It's because the producers are getting old.
09:00It's important, but the production is slow.
09:04Even if you plant potatoes from the outside, the soil will go down.
09:09So you have to be careful.
09:11There's no one who doesn't plant potatoes.
09:13I'm very happy that there are potatoes left.
09:16It's like I'm in my fifties.
09:19This is the number one recipe taught by a farmer of Shimoguri potatoes.
09:25What kind of food is this?
09:27It's a famous dish.
09:29It's called Dengaku-imo.
09:31Dengaku-imo?
09:32It looks delicious.
09:33What do you think?
09:35It's sesame miso.
09:36It's sesame miso.
09:37Try it.
09:41Grate the sesame seeds in a frying pan.
09:47Add shishu miso, sugar, and sake.
09:51If you mix it, you get a rich and fragrant sesame miso.
09:57I'll try it.
09:59Eleven.
10:07It's cute.
10:09It's delicious.
10:10It's rich in starch.
10:11I think that's one of the characteristics of Shimoguri potatoes.
10:15But it's not fluffy.
10:18It's moist.
10:20It's so smooth.
10:24The sesame miso around it is also sweet and delicious.
10:29The original sweetness of the potatoes is very strong.
10:33Both are very rich and well combined.
10:40It's delicious.
10:41Where do you sell this?
10:45Do you sell it only at the local roadside station?
10:50When I first ate it, I sold it at an antenna shop.
10:53In Tokyo?
10:54Yes.
10:55But that's the only place where it's produced.
10:58It's really rare.
10:59It doesn't feel like it's from a market, does it?
11:01Yes.
11:02We have Shimoguri potatoes this time.
11:05It's rare.
11:07It's really precious.
11:15It's different from the size I expected when I ate it at the port.
11:20When I hold it, it looks like Mitarashi Dango.
11:36I'll try the miso first.
11:43The miso is delicious.
11:47I think it's because of the sesame.
11:49The sweetness of the potatoes isn't that strong.
11:54But, how can I say this?
11:56It has the original taste.
11:59It's not like the sweet potatoes that have been improved in quality.
12:06It's close to the original taste.
12:09Isn't it a waste to make croquettes?
12:13I'm sorry to say this to the locals.
12:15The locals get tired of making croquettes every day.
12:21It's really just potatoes.
12:30I'm sorry.
12:32I said it's a waste to make croquettes.
12:36The croquettes are delicious.
12:41How can I say this?
12:44It's not like the sweet potatoes.
12:48But, it's really strong.
12:50I can't lose.
12:52I was surprised when I ate it for the first time.
12:54It was delicious.
13:00But, it's not like the sweet potatoes that have been improved in quality.
13:04The potatoes that are sold in supermarkets are the taste of Shimoguri.
13:10The reason is closely related to the history of potatoes in our country.
13:16In the early Edo period,
13:18potatoes came to Nagasaki from Dutch merchants.
13:24The person who spread the existence of potatoes in Nagasaki is...
13:28He is Seidayu Nakai.
13:31He is the minister of the country of shellfish.
13:35When he was in danger,
13:37he remembered the potatoes he saw in Nagasaki.
13:40He picked up the potatoes and planted them.
13:43Then, it was a great success.
13:45So, Yamanashi was the first place to grow potatoes.
13:49Yes.
13:51The name of the potatoes spread to Nagano and Shimoguri.
13:58It means that there are other potatoes that have spread to other places.
14:03It means that there are old potatoes that are close to the origin.
14:06So, I looked it up.
14:08And I found it.
14:10It's called Iyakei in Tokushima.
14:13This is also a very old place.
14:16It's amazing.
14:18There is a potato called Goushu-imo.
14:22It is said that this is the same species genetically.
14:27So, it's pretty close to what you made when it spread from Yamanashi in the early period.
14:34Yes.
14:35It's the same thing, but it's a long distance.
14:40I think this is the romance of traditional vegetables.
14:48OOKUCHI RENKON
14:54Here it is.
14:56This is a super crispy texture that can be eaten raw.
14:59This is OOKUCHI RENKON from Nagaoka City, Niigata Prefecture.
15:02I've heard of this before.
15:04Have you?
15:05Yes.
15:06I wonder if it was sold in some restaurant.
15:10RENKON is weak to heat, so it was harvested early.
15:15Take out the RENKON from the field 50 cm deep.
15:20But it's thinner than the current RENKON.
15:24Yes.
15:25This is a feature of the land.
15:27Compared to the deep field in Ibaraki, it's about the same as the ground.
15:31I will harvest it using water pressure like this.
15:35Here is the secret of its deliciousness.
15:38It's this soil.
15:41It's a mixture of organic soil and clay soil.
15:50This is a crispy texture.
15:54This is the tip of the RENKON.
15:58This is called a melon RENKON.
16:00This is especially delicious.
16:03But it's not sold in other places.
16:05Is it soft?
16:07I brought a fresh and delicious RENKON.
16:14This is a boiled RENKON with soy sauce.
16:18This is a white plate.
16:20This is the top of the RENKON.
16:23This is close to the root of the RENKON.
16:26This is long.
16:27This is a big RENKON.
16:29Is my type JINAN?
16:33I eat RENKON.
16:38He eats RENKON.
16:48I haven't eaten RENKON yet.
16:52But I like RENKON.
16:56I eat RENKON.
16:58This is the tip of the RENKON.
17:07I like JINAN.
17:15This is very chewy.
17:18I don't have to cook this.
17:23I don't have to cook this.
17:27This is soft enough to be eaten raw.
17:31The best menu for farmers is RENKON TARTAR SALAD.
17:37Slice the boiled RENKON into 2 mm thick pieces.
17:42Add boiled eggs, leeks and mayonnaise to the bowl.
17:48This is a very simple recipe that goes well with RENKON.
18:08The recipe that the farmer says is delicious is the most delicious.
18:13RENKON TARTAR SALAD is the best recipe for farmers.
18:17The mayonnaise is not strong.
18:20It's a soft egg that doesn't get in the way.
18:24I put this next to the croquette.
18:31I bought vegetables at the supermarket.
18:36There are many things that can't be used up.
18:40MINATO says hello to such a person.
18:44This is it.
18:45Vegetables sold at supermarkets have changed a lot.
18:47The amount of vegetables that can be stored has increased.
18:49This is a recommendation for star vegetables.
18:52This is also delicious.
18:55This time I put it all together.
18:58Cucumbers and bean sprouts are also recommended.
19:03Cut the cucumbers into bite-sized pieces.
19:05Put the cucumbers in a colander.
19:08Soak cucumbers in water for 3 days.
19:10How do you use cucumbers?
19:12Beansprouts are also water.
19:15If you soak cucumbers in water until they are dry, they will be thin.
19:21If cucumbers are raw, they will be crispy.
19:24If you soak cucumbers in water, they will be crispy.
19:30This is also delicious.
19:32If you soak cucumbers in water for a long time, they will be dry.
19:40Thin cucumbers are also delicious.
19:44This time I used star vegetables.
19:47I prepared my favorite miso soup.
19:52If you put star vegetables in miso soup, will they soak up the soup stock?
19:56Vegetables make soup stock.
20:00It's like dried shiitake mushrooms.
20:03Do you have to use soup stock?
20:06I don't use soup stock this time.
20:12This is a recommendation for Minato, a second-year high school student.
20:17Star vegetables miso soup.
20:19This is soup stock.
20:25This is vegetable soup stock.
20:27This is sweet.
20:29If you add soup stock to this, it will be very delicious.
20:34Minato made this before shooting.
20:36Really?
20:37You are amazing.
20:39Did you make this bitter taste at the age of 16?
20:43Soak star vegetables in water.
20:46Boil the vegetables in water.
20:49Boil the vegetables in water.
20:52Boil the vegetables in water.
20:56Boil the vegetables in water.
20:59This is a taste that has no scientific value.
21:02This has only vegetables, water, and miso.
21:08This is delicious.
21:11This is delicious.
21:16This is a taste that can't be eaten on TV.
21:31Minato says there is a prefecture called the traditional vegetable warehouse.
21:37This is the traditional vegetable warehouse.
21:41It's hard to go to other prefectures.
21:44There is no large consumer area nearby.
21:46Vegetables are self-sufficient.
21:48There is no large consumer area nearby.
21:51Tohoku region.
21:55Yamagata.
21:58That's right.
21:59That's not right.
22:01It's called Yamagata now.
22:03It's not just vegetables.
22:05It's called Yamagata now.
22:08Yamagata has a lot of traditional vegetables.
22:12There are about 87 kinds of vegetables.
22:15Mushrooms and wild vegetables are famous.
22:18Wild vegetables are delicious.
22:20Pei was born in Yamagata.
22:23And Keijo Akita.
22:26Yamagata prefecture is surrounded by the sea of Japan.
22:31It's hard to go to other prefectures.
22:35There are still many traditional vegetables left in Yamagata prefecture.
22:42This is a relatively famous one.
22:45Yamagata.
22:48The problem is how to get through winter.
22:51That's right.
22:52Because it's snowy.
22:54The snowiness comes from the fact that there is nothing to eat in winter.
22:59For example, yukina is born from the fact that there is nothing to eat in winter.
23:07And there is a vegetable that is clearly large.
23:11I think it's a turnip.
23:13That's right.
23:14I'm sorry I can't make a joke.
23:17Because there are a lot of turnips, it can be grown even after harvesting rice.
23:22I see.
23:24That's why there are a lot of turnips.
23:28I was surprised.
23:30There is no sweet potato.
23:32Yamagata is famous for sweet potatoes.
23:35There is a sweet potato called Akutoimo.
23:38There is no Akutoimo here.
23:40There is a sweet potato called Kohimeimo.
23:42That's right.
23:44That's why it started.
23:47I want to eat sweet potatoes.
23:49I want to eat sweet potatoes.
23:51I want to eat sweet potatoes.
23:54I want to eat sweet potatoes.
23:56This is the last dish I would like to introduce.
23:58This is a traditional vegetable that shocked me.
24:06I'm going to eat sweet potatoes.
24:10There is only one sweet potato in Japan.
24:13It is called Jingoemon in Mamurogawa Town, Yamagata Prefecture.
24:16Can't I make it only in that house?
24:18You can make it only in that house.
24:21Are you okay?
24:23I'm fine.
24:24I'm glad.
24:28This is the field where sweet potatoes are grown.
24:31This is a good place.
24:33This is about the size of a Tokyo Dome.
24:37This is big.
24:39It doesn't look like a normal sweet potato.
24:44I will change my appearance.
24:47I was surprised.
24:49What is that appearance?
24:53This is Jingoemon, which is grown in Mamurogawa Town, Yamagata Prefecture.
24:58This is a different appearance from a normal sweet potato.
25:05This is long.
25:06That's right.
25:08This long shape and beautiful skin.
25:12What is this?
25:13This is not peeled.
25:16This is white.
25:18This is the only sweet potato sold in Japan.
25:21Do you know how long ago this sweet potato was made?
25:26My grandfather told me that I was in my 20s.
25:33I have been told since the Muromachi era.
25:38I don't know if it's true.
25:41My grandfather's secret is this soil.
25:45Jingoemon is made of clay.
25:51Because it is made of clay, the moisture is maintained.
25:55The skin is beautiful and the taste is rich.
26:01Mr. Sato is in the studio.
26:05Mr. Kuma is here.
26:07Hello.
26:08I think it's inappropriate to say this.
26:11Mr. Sato is in trouble.
26:17Mr. Sato is in trouble.
26:19This is a raw sweet potato.
26:23What will come out?
26:24At first, I eat KINUKATSUGI.
26:27That's right.
26:31I eat this.
26:34KINUKATSUGI
26:36This doesn't look like a sweet potato.
26:38This looks like a pine tree.
26:41That's right.
26:42This is a little blue.
26:46I saw this for the first time.
26:47You noticed a good point.
26:53Please look closer.
26:57This is amazing.
27:00This looks like a green onion.
27:07Can you see this?
27:09This is blue.
27:11This looks like a green onion or radish.
27:17How about salt?
27:19Please add a little salt.
27:31This smells like a bamboo shoot.
27:37This is not just a sweet potato.
27:40This is refreshing.
27:43This smells like a bamboo shoot.
27:45That's right.
27:46This smells a little blue.
27:48The blue part is sticky.
27:51The wide part is crispy.
27:55This sweet potato is similar to the sweet potato of my grandchild.
28:01This is sticky.
28:03The part with the blue color is sticky.
28:07That's right.
28:10This is Sato's favorite sweet potato.
28:13This is the best recipe.
28:15This is a menu that his wife loves.
28:18This is JINGOYAMOIMO ISOBEAGE.
28:23Before adding the potato starch, add the white soup stock.
28:28Before adding the potato starch.
28:34Sato and potato starch work together.
28:38Do you want to do it?
28:41Please mix it until it is crushed.
28:47When the white soup stock is mixed, add the potato starch.
28:53When the potato starch is mixed, it's ready.
28:57I fry this.
28:59Do you fry this?
29:01I'm sorry.
29:03Please fry this deliciously.
29:06Frying
29:18I want to eat this.
29:24It takes about 5 minutes to fry.
29:27I don't have to eat this.
29:30I use this.
29:34Is this a potato?
29:37That's right.
29:39This is a fast food restaurant.
29:42Put the fried sweet potato in a bag.
29:45This is ISOBEAGE.
29:47This is seaweed and salt.
29:49Is that the meaning of ISOBEAGE?
29:52Shake the bag.
29:55The oil in the bag is good.
29:59Don't worry.
30:02This is not a weak sweet potato.
30:05This looks delicious.
30:09This is complete.
30:20The texture is different.
30:24The previous one was sticky.
30:29The same part.
30:31This is chewy.
30:36This is not soft.
30:39I can say this to everyone.
30:41I don't know how to eat this.
30:45I don't know how to eat this.
30:47Thank you very much.
30:49I want to eat a similar dish.
30:52This is delicious, isn't it?
30:54I often make this at home.
30:56Did you order this?
30:58I received this.
31:02What are you doing?
31:07Let's go to YAMAGATA.
31:09This is a good place.
31:10I like OSHIN.
31:13This is my Bible.
31:15There is no drama about OSHIN.
31:18OSHIN is not a drama.
31:22It is easy to say that traditional vegetables have developed.
31:30But it was poor.
31:33I devised a plan.
31:35I thought about how to preserve and eat delicious food.
31:40This is a good time.
31:42But this is a bad time.
31:45I want people to reflect on themselves.
31:49YAMAGATA has become popular again.
31:52Look at OSHIN.