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00:00Arigatou gozaimasu!
00:31Chiyo Ome, the head chef of the restaurant,
00:35is going to have a Christmas party at the end of the year.
00:39I'm going to put potatoes on top.
00:41Napolitan style pasta with 10kg of potatoes and ketchup, 2.5kg.
00:48A lot of vegetables.
00:492kg of sausages and bacon.
00:56It's a meat festival.
00:57Wow!
00:59On top of that,
01:01a lot of cheese.
01:03I'm going to put mayonnaise on top.
01:05No hesitation.
01:06It's going to be a delicious grill.
01:09It's going to be delicious with mayonnaise.
01:10Season with plenty of mayonnaise.
01:15It's too much.
01:18Chiyo Ome's pizza-style American German potato.
01:23It weighs 20kg.
01:26The head chef is particular about the menu that weighs more than 60kg.
01:31He is going to have a party at the end of the year.
01:33He is going to have a luxurious end of the year.
01:39However, at the age of a gourmet snow bear,
01:42the head chef is going to have a gourmet event.
01:49It's a mouthful.
01:51It's a mochi.
01:53It's delicious.
01:55It's a mochi with a lot of mochi at the end of the year.
01:58There are a lot of mochi dishes that the head chef is particular about.
02:04I'm going to put a little bit of salt in the red bean paste.
02:05It looks delicious.
02:07If you put a little bit of salt in it, it's going to be just right.
02:11It's a mochi dish special in this gourmet room.
02:17I'm going to do it alone.
02:18You can do it.
02:19It's amazing.
02:21Is this big?
02:22It's heavy.
02:23It's a little heavy.
02:25I can't do it.
02:26I can't do it.
02:28I'm going to make mochi tomorrow, so I'm ready.
02:32Are you going to make it the day before tomorrow?
02:33Of course.
02:34I can't make it in time in the morning.
02:35I'm in a hurry.
02:37Tomorrow is the end of the year.
02:41The head chef is busy preparing to invite more than 300 guests.
02:47By the way, how much mochi do you make?
02:50I make about 200 kg of mochi.
02:53200 kg?
02:55First of all, he prepares the mochi with this 200 kg of mochi.
02:59I can't believe it.
03:02How many kilograms is one bag?
03:03One bag is 10 kg.
03:05Five kilograms each?
03:09He washes the mochi with a 60-centimeter-long giant bowl.
03:15It's hard.
03:16He moves the mochi to a 50-centimeter-long giant bucket.
03:23I can't hold it.
03:24He repeats this process until he runs out of 200 kg of mochi.
03:30It's a big bath.
03:34It's cold.
03:36My hands are red.
03:39It's cold.
03:41But I want everyone to be happy.
03:44In the cold winter, he makes more than 1,300 bags of mochi.
03:49I've never heard of 1,300 bags of mochi.
03:51He continues to make mochi.
03:57My hands are cold.
03:58It's hard.
03:59I can't hold it.
04:02It takes two hours to make mochi.
04:17He's finally ready to make mochi.
04:20It's better to soak it in water.
04:22If you don't soak it in water, the mochi won't rise well.
04:25Soak it in water overnight.
04:27The core will be removed and the mochi will rise well.
04:33And the next day.
04:34It's early in the morning.
04:35He starts preparing at 6 a.m.
04:37I'm naked.
04:39He's naked.
04:41It's cold.
04:43It's a little cold.
04:45That's right.
04:46I don't have much time.
04:49Immediately.
04:51200 kilograms of mochi soaked in water overnight.
04:57I'll steam it on the steamer.
04:59It's hard.
05:00Do you measure it in a bowl?
05:02That's right.
05:05He measures the mochi in a light bowl.
05:13You have to make a path in the middle.
05:17I see.
05:18I'll steam it for 20 to 30 minutes.
05:21It looks delicious.
05:23There are more than 1,300 kinds of mochi.
05:28Is that all?
05:29Of course.
05:32It's a little high.
05:33The mochi is piled up like this.
05:35There are more and more steam locomotives.
05:40How many steam locomotives are there?
05:41If there are three steam locomotives, there are four steam locomotives.
05:43There are 12 steam locomotives.
05:44That's amazing.
05:45A 1-meter-high steam locomotive tower stands on the gas platform.
05:51It's about 12 steam locomotives.
05:54How many years have you been doing this?
05:56That's cool.
05:57It takes 30 minutes to steam 12 steam locomotives.
06:03Is it ready?
06:04I think it's ready.
06:08It looks delicious.
06:09It looks delicious.
06:10The mochi has risen to the core.
06:15This is...
06:17I'll steam it for the first time.
06:19I'll steam it.
06:21I'll steam it.
06:23He rushes to the venue so that the mochi doesn't cool down.
06:31When the new mochi is steamed...
06:35I'll steam it.
06:36It's steaming.
06:38It's steaming.
06:44Chiyo Tsurugi, who has been doing this for 6 years...
06:47I'll steam it.
06:49She keeps delivering it back and forth.
06:52How many times did you go back and forth?
06:53I didn't count.
06:56What about Serino?
06:59There's a lot of steam.
07:01I'll keep doing this.
07:04Chanko-cho immediately replenishes the mochi rice.
07:10Do you always keep steaming it?
07:13Yes, I do.
07:16He immediately eats the finished mochi rice.
07:20Is this okay?
07:22I'll steam all the mochi rice.
07:24I'll steam it.
07:26I'll steam it.
07:30He immediately eats the mochi rice.
07:38The rikishi are full of power.
07:42They eat a lot of mochi rice.
07:45It looks delicious.
07:47It takes three hours to prepare.
07:49It looks fun.
07:53A lot of customers are coming.
07:56Can we do it together?
08:01From now on, the rikishi and the customers will bring the mochi rice together.
08:06It looks delicious.
08:08The customers are having fun.
08:16The mood maker, Chiyo Tenfu, livens up the atmosphere.
08:23Who do you want to have mochi rice with?
08:25Chiyomaru.
08:26Chiyomaru?
08:27Chiyomaru.
08:34Why do you have mochi rice at the end of the year?
08:37I've only had mochi rice at this time.
08:42I'm happy to have had a hard year.
08:46He invites the people who support him.
08:49It's an important opportunity to express his gratitude.
08:58The mochi rice of the gourmet sumo wrestler is different from here.
09:04I've prepared several flavors.
09:08First, he cuts the radish thinly.
09:11Is this a mixer?
09:12This is grated radish.
09:13This is called karamimochi.
09:15This is a mixture of soy sauce and mochi.
09:18This is a mixture of grated radish and mochi.
09:26There are five kinds of grated radish.
09:30He is particular about this grated radish.
09:34This is bonito flakes.
09:36The bonito flavor is delicious.
09:40This is soy sauce.
09:42He pours a lot of soy sauce into the grated radish.
09:47The grated radish is refreshing.
09:49The bonito flavor is delicious.
09:52It goes well with mochi rice.
09:56What's more?
09:58This is soybean flour.
10:00This is soybean flour.
10:02This is soybean flour.
10:05This is sugar.
10:08This is a lot of sugar.
10:10If you don't add a lot of sugar, it won't be sweet.
10:13This is not enough.
10:15This is soybean flour mochi, which is sweetened with a lot of sugar.
10:20He has an idea.
10:23I add a little salt.
10:26I think it's more delicious because it's sweet.
10:30He adds salt to soybean flour.
10:32This is a delicious soybean flour mochi with a sweet taste of soybean flour and sugar.
10:37What else is there?
10:38Do you put all the natto in this?
10:40That's right.
10:42He puts a lot of natto in this.
10:44He puts a lot of natto in this.
10:47This is a mixture of mochi and natto.
10:52He adds 5 kg of red bean paste.
10:55I add a little salt to red bean paste.
10:58If you add a little salt, it will be sweet.
11:02This is a soybean flour mochi with a sweet taste of soybean flour and salt.
11:07This is sesame vinegar.
11:10This is about 6 kg.
11:12He adds a lot of ground sesame seeds to this.
11:15He adds sugar to sesame seeds.
11:19He adds sugar to sesame seeds.
11:22This is a sesame mochi.
11:23What else is there?
11:25I put the seaweed in soy sauce.
11:28This is a chopped seaweed.
11:31How many kinds are there?
11:33This is a mixture of red bean paste, sesame seeds, seaweed, soybean flour, natto, and radish.
11:38This is the best.
11:39This is gorgeous.
11:41This is a mochi with a sweet taste of soybean flour and salt.
11:44This is a mochi with a strong taste of red bean paste.
11:48You can enjoy 6 kinds of flavors.
11:52I like mochi, but I also like chanko.
11:56How many servings is this?
11:58This is about 100 servings.
12:01This is a curry-flavored mochi.
12:03This is a white chanko pot with a total weight of 50 kg.
12:14This is a white chanko pot with a total weight of 50 kg.
12:19He is in Kokonoe's room.
12:21He is in a 200 kg mochi competition.
12:26This is delicious.
12:29This is delicious.
12:32This is delicious.
12:34This is my first time to eat mochi.
12:37This is the first time to eat mochi.
12:40This is a luxury.
12:45What is your relationship with her?
12:46She is my mother.
12:49A large number of people came to see him.
12:55Everyone is busy working.
12:59I'm eating.
13:01This is a mochi.
13:03This is a mochi with a sweet taste of red bean paste.
13:05This is a mochi with a sweet taste of red bean paste.
13:07The arrangement has begun.
13:11He is always eating.
13:13This is red bean paste.
13:17Chiyomaru is hungry.
13:19He is eating.
13:23He eats this.
13:27This is seaweed soup.
13:29This looks delicious.
13:31This looks delicious.
13:32KIKANORI KISHI is eating.
13:38This is delicious.
13:41He is eating a lot of mochi.
13:45This is amazing.
13:47Isn't it a little late?
13:48Mochi hasn't caught up with him yet.
13:50I haven't eaten this much yet.
13:52This is delicious.
13:54He eats a lot of mochi.
14:00He has been eating mochi for more than 5 hours since 6 a.m.
14:10Are you eating while eating rice?
14:13No, I haven't eaten anything yet.
14:16Chanko-cho is working hard.
14:22He is eating.
14:25I haven't eaten yet.
14:29Chanko-cho's hard work has made the mochi tournament a great success.
14:35This is delicious.
14:40He is eating seriously.
14:44Other RIKISHI-TACHI also eat mochi.
14:49At the Katsushika Sports Festival, there was a man who was eating Chanko-cho in another room.
14:55What?
14:57I'm not a man.
14:59I'm a man of my heart.
15:02This is delicious.
15:06As the voltage of the venue rises, the number of mochi rice is decreasing.
15:14This is amazing.
15:17The bucket is empty.
15:19This is amazing.
15:22And.
15:25The mochi tournament that lasted for 9 hours is over.
15:30The SEIRO TOWER, which has been steaming mochi rice since 6 a.m., is finally dismantled.
15:39It's finally over.
15:42But.
15:43Is there any mochi left?
15:45I will use it for the New Year.
15:49In this restaurant, everyone eats mochi with mochi and celebrates the New Year.
15:57Do you bake mochi and eat it?
15:59I bake mochi and eat it.
16:01But I will use it for cooking.
16:04Chiyo-ome will change the leftover mochi into a delicious mochi dish.
16:10I'm looking forward to it.
16:12It's time to practice.
16:15RIKISHI-TACHI is practicing hard for the New Year.
16:24On the other hand.
16:26CHANKO-CHO and CHIYO-RAIZAN are still processing a large amount of vegetables.
16:34How did you spend your New Year's holiday?
16:37At the end of the year, I ate a lot of lonely food.
16:43CHIYO-RAIZAN took it out.
16:47I will use the leftover mochi to make a dish.
16:53What kind of dish is it?
16:54It's a dish with Western-style mochi and Chinese-style mochi.
16:59He will arrange the mochi into three types, Western-style, Chinese-style, and Japanese-style.
17:07First, he will make a Western-style mochi dish in a large pot 30 cm deep.
17:13He cuts the chicken thigh into 8 kg.
17:17On top of that, he cuts onions and carrots into 8 pieces.
17:24He stir-fries the ingredients until they are browned.
17:27I add water here.
17:29He adds 10 liters of water and boils it.
17:32Are you making a pot?
17:34No, I'm not making a pot.
17:38He adds a large amount of mushrooms.
17:41It looks like a pot.
17:43What kind of Western-style mochi is it?
17:47CHIYO-RAIZAN took it out.
17:50This is the base of the stew.
17:52It's a mochi dish, but it's a stew.
17:54That's right.
17:55He was making a stew.
17:59Do you put mochi in a stew?
18:01No, I don't.
18:04Then what is it?
18:05I put butter on the bat.
18:09CHIYO-RAIZAN puts butter on the bat.
18:14He has 5 bats.
18:18That's a lot.
18:20He sucks up the potatoes.
18:22Does he suck up the potatoes?
18:25He sucks up 30 potatoes.
18:29He adds 2 kg of macaroni.
18:32That's a lot.
18:34Does he put mochi in it?
18:36That's right.
18:37He puts mochi on top of potatoes and macaroni.
18:42He puts a lot of broccoli on top of mochi.
18:46CHIYO-RAIZAN puts a lot of sausage on top of mochi.
18:50Then he puts the stew on top of mochi.
18:56It looks delicious.
18:58What was he making?
19:00It's a mochi gratin.
19:02It looks delicious.
19:03It's a mochi gratin with a Western-style mochi.
19:07Is white sauce the stew?
19:09That's right.
19:10It's easy to make.
19:13I think it's delicious because it's soft.
19:15The creaminess of the stew matches perfectly with the mochi.
19:20It's a perfect gratin.
19:23The color is beautiful.
19:24Finally...
19:25That's amazing.
19:27He puts a lot of cheese on top of mochi.
19:30He bakes it in an oven at 200 degrees.
19:34It looks delicious.
19:36I ate gratin.
19:38It looks very delicious.
19:40It's perfect.
19:43The rich taste of the stew and the scent of the cheese accentuate the mochi.
19:50The taste is perfect.
19:52The rich mochi gratin weighs 15 kg.
19:56I eat gratin today.
19:58Next, he turns mochi into Chinese food.
20:01I'm looking forward to this.
20:02He bakes mochi.
20:04He puts a lot of mochi on top of mochi.
20:05He puts a lot of mochi on top of mochi.
20:06He is the best in CHANKOCHO.
20:08He makes Chinese-style mochi.
20:12It's delicious.
20:15He makes Chinese-style mochi.
20:20Next, he turns mochi into Chinese food.
20:22I'm looking forward to this.
20:25He stir-fries onions and carrots until they are cooked.
20:30And...
20:31I make the sauce.
20:34He makes the sauce with ingredients.
20:37This is chicken stock.
20:40And...
20:41I put ketchup in it.
20:43He puts a lot of ketchup in it.
20:45He puts a lot of ketchup in it.
20:49The umami of chicken and the sourness of ketchup go well together.
20:56And...
20:58I put sake in it.
20:59He puts cooking wine in it.
21:02He puts a lot of soy sauce in it.
21:04I put garlic in it.
21:07He puts a lot of garlic in it.
21:10He puts a lot of ginger in it.
21:13He puts Chinese-style sauce in it.
21:19He puts the seasoning in it.
21:23This is Doubanjiang.
21:25He puts Doubanjiang in it.
21:29The spicy Chinese-style sauce with the umami of chicken and ketchup
21:34stimulates Doubanjiang.
21:38He stir-fries this 4-liter sauce with the ingredients.
21:47This is chili sauce.
21:49It's like shrimp chili sauce.
21:50Do you make shrimp chili sauce?
21:52No, I make mochi chili sauce.
21:55He makes mochi chili sauce.
22:01What is mochi chili sauce?
22:03The sauce is spicy.
22:05I think mochi chili sauce will be milder and more delicious.
22:10He puts sesame oil in it.
22:13He puts the sauce in it.
22:15He puts the seasoning in it.
22:17The spicy seasoning stimulates the umami of mochi rice.
22:20This is a delicious chili sauce.
22:22What does it go well with?
22:25He is baking mochi.
22:30He bakes a large amount of mochi.
22:33The taste of mochi is delicious.
22:37He bakes mochi to bring out the umami and sweetness of rice.
22:43He puts freshly baked mochi on a plate.
22:49This is good.
22:52He puts a lot of chili sauce on it.
22:55This is mochi chili sauce.
22:58The spicy chili sauce brings out the umami of mochi.
23:03This is delicious.
23:04This is 8 kilograms in 6 plates.
23:10Do you bake mochi?
23:11Yes.
23:13He starts baking mochi.
23:18At the end, he tastes this baked mochi.
23:23Did you have a reaction when you came back to your hometown?
23:26Yes.
23:27I was told to make something, so I made a hot pot.
23:32Is your hometown Fukuchanko-cho?
23:34Yes.
23:36Fukuchanko-cho is my mother's hometown.
23:39I see.
23:41What is the real Fukuchanko-cho?
23:45This is kelp broth.
23:47This is shiitake mushroom.
23:50He makes broth with kelp and shiitake mushroom.
23:52He is preparing a hot pot.
23:55What are you going to make?
23:56This is OZONI.
23:58This is different from ordinary CHANKO-CHO.
24:00This is seasoned for OZONI.
24:03This is the ultimate OZONI, which brings out the umami of mochi.
24:10This is the broth with kelp and shiitake mushroom.
24:13This is the broth with bonito.
24:15This is the broth with kelp and shiitake mushroom.
24:17This is the broth with bonito.
24:20This is a deep soup that combines these three types of broth.
24:24He is particular about bringing out the umami of mochi.
24:28This is soy sauce.
24:30This is salt.
24:32He adds salt and sugar.
24:34He adjusts it carefully while tasting it.
24:38I seasoned it gently, so I think it's okay.
24:42He seasoned it with a lot of salt.
24:48I baked mochi.
24:55It's hot.
24:57He eats freshly baked mochi.
24:59You eat too much.
25:01He eats a lot of mochi.
25:03He eats a lot.
25:042 kg of baked mochi is completed.
25:08On the other hand, CHANKO-CHO.
25:11He adds more and more ingredients.
25:13He doesn't care about freshly baked mochi.
25:16He eats OZONI.
25:18He eats a total of 10 kg of ingredients.
25:21This is satoimo.
25:23He eats a lot of satoimo.
25:26He eats 2 kg of chicken.
25:29Does CHANKO-CHO contain more meat?
25:31That's right.
25:32OZONI is not mainly meat.
25:36He eats a lot of ingredients.
25:39This is KAMABOKO.
25:40This has a good color.
25:41This has a good taste.
25:44This has a good taste.
25:48This is spinach.
25:51This has a good taste.
25:54He adds more mochi.
25:56This is a lot of mochi.
25:57He adds more mochi later.
26:00He eats a lot of mochi.
26:06He eats OZONI with a lot of salt.
26:08He eats 20 kg of OZONI.
26:11He eats mochi on top of OZONI.
26:18He eats baked mochi with OZONI soup.
26:22He eats a total of 22 kg of OZONI.
26:26He eats a lot of mochi.
26:28He eats 15 kg of mochi gratin.
26:34He eats 8 kg of mochi chili.
26:41He eats a lot of mochi.
26:44He eats a lot of mochi.
26:47I was surprised every time I saw it.
26:49Everyone has carrots.
26:51I changed the way I cut it.
26:54That's great.
26:57What do you want to eat?
26:58I want to eat NANAKUSA.
27:00Today is January 7th.
27:02I want to eat NANAKUSA.
27:04I want to eat a lot of mochi.
27:07Is it full of carbohydrates?
27:09That's right.
27:10He eats 4 cups of rice.
27:14He eats a lot of NANAKUSA.
27:20He eats 4 kg of NANAKUSA.
27:23He eats a lot of NANAKUSA.
27:28He eats 50 kg of NANAKUSA.
27:31He eats NANAKUSA and mochi together.
27:34He eats a lot of NANAKUSA.
27:40He eats baked mochi with OZONI soup.
27:50The mochi is soft.
27:52The soup is delicious.
27:54It has a gentle taste.
27:56This is the most delicious mochi in the world.
27:59I feel like it's New Year's.
28:01He baked the mochi in the oven.
28:05This is a creamy mochi gratin.
28:09This looks delicious.
28:10This is stretched.
28:13This is delicious.
28:14This is the first gratin I eat with mochi.
28:16The elasticity of the mochi is very good.
28:18This is a creamy mochi gratin.
28:20This is very delicious.
28:22This is the best.
28:25The creamy gratin goes well with the chewy mochi.
28:29RIKISHI is very satisfied.
28:32This is delicious.
28:34This is a gratin on a grass.
28:36This is very luxurious.
28:38RIKISHI eats rice with OZONI soup.
28:45He eats more.
28:46He eats chili.
28:48The spicy sauce goes well with the sweetness of the mochi.
28:51This is a mochi chili.
28:57This goes well with the spicy sauce.
29:00This is like TOPOKKI.
29:01This is delicious.
29:03This is a collaboration between mochi and shrimp chili.
29:05This is the best.
29:06KURUGOTA eats mochi chili.
29:08You eat it together.
29:10You eat it together.
29:13I eat this on my way home.
29:17RIKISHI eats more and more.
29:27This is amazing.
29:29This is spicy.
29:32He is a master of arranging.
29:33He enjoys the menu with a lot of salt.
29:39He eats a lot of mochi.
29:42He eats a lot of mochi.
29:45He eats a lot of shrimp chili.
29:48That's it.
29:50If you give me a recipe book, I may buy it for the first time.
29:54I don't put difficult ingredients in the recipe book.
29:57It's easy.
29:59I don't want to write a recipe book for 100 people.
30:02I see this every time.
30:05He is not a chef.
30:07That's right.
30:08I'm interested in CHIYOU-OME.
30:11I want you to make another sky with CHIYOU-OME.
30:17Where is another sky?
30:19I think it's around NIKUNOHANAMASA.
30:22No.
30:24I think it's around NIKUNOHANAMASA KAMEIDO TEN.
30:28Every year in the winter KUDO FARM.
30:31This is amazing.
30:34This is big.
30:36This is like a radish.
30:38Carrots are sweet and fragrant.
30:43This is a harvest of ALOMARED.
30:49This is amazing.
30:52This is a sweet potato sold at 50 degrees.
30:56This is a sweet potato sold at 50 degrees.
30:59This looks delicious.
31:01This has made many people smile.
31:04This is cute.
31:05What are the premium vegetables that KUDO FARM grows this winter?
31:10Hello.
31:12Is this a new vegetable?
31:13Yes, this is also an autumn and winter vegetable.
31:16This is Chinese cabbage.
31:18This is good.
31:21This is different from ordinary Chinese cabbage.
31:24This is the most delicious Chinese cabbage in Japan.
31:26This is called SHINRISO.
31:29This is an illusionary Chinese cabbage.
31:31This is called an illusionary Chinese cabbage.
31:33This is SHINRISO.
31:36This is the most popular Chinese cabbage in Ibaraki Prefecture.
31:39Only local farmers eat this.
31:44This is very sweet.
31:46The leaves are soft and the texture is very good.
31:50I want to eat this.
31:52However, this is easy to hurt.
31:54This is easy to get sick.
31:56This is also affected by the weather.
31:58Is it difficult to grow this?
32:00No, this is very difficult.
32:03This is easy to get sick because the leaves are soft.
32:07This is very difficult to grow.
32:11There are more than 1,200 farmers who grow Chinese cabbage in Ibaraki Prefecture.
32:15SHINRISO is grown in about 10 farms.
32:19This is very difficult to eat.
32:21This is delicious.
32:23I'm looking forward to this.
32:26The number of Chinese cabbages planted is 400.
32:32This is very big.
32:35Can he grow SHINRISO?
32:41KUDO ASUKA's fun farming life.
32:46In mid-July.
32:48One and a half months after planting.
32:50SHINRISO is firmly rooted.
32:53SHINRISO has started to grow leaves rapidly.
32:57However, there is a problem because it is difficult to grow.
33:02Look at this.
33:06This is a bug.
33:08The leaves are rotten.
33:12This is the heat.
33:14The bugs have been active for a long time.
33:21Chinese cabbage is harvested in autumn and winter.
33:24That's why the number of Chinese cabbages is so high.
33:28In mid-October.
33:30The summer was over 25 degrees.
33:33Last year was autumn.
33:35As it gets cooler every year, the number of bugs is decreasing.
33:41The soft leaves of SHINRISO were eaten by bugs.
33:48Is this dangerous?
33:50There is no problem with the leaves of SHINRISO eaten by bugs.
33:54Is that so?
33:56The leaves of SHINRISO come out from the inside of SHINRISO.
33:58The leaves of SHINRISO are getting harder.
34:00The leaves of SHINRISO come out more and more.
34:03The inside of SHINRISO is important.
34:07To supplement the nutrition of SHINRISO.
34:11What is this?
34:13This is NATTO.
34:15What does this mean?
34:17NATTO is a commercially available natto.
34:21Add brown sugar to this.
34:24This is interesting.
34:25This is also added.
34:27This is 500 ml of natto.
34:30This is all natto.
34:32Add water to this.
34:33Boil this for 5 days.
34:36The number of natto bacteria is increasing rapidly.
34:41The color of natto has changed.
34:43This is white.
34:45The color of natto has changed.
34:47If you dilute this liquid 30 times, you will get a natto-like liquid.
34:55Please sprinkle this on the leaves of SHINRISO.
34:58Do you sprinkle this on the leaves of SHINRISO?
35:00I want you to sprinkle this on the roots of SHINRISO.
35:03Do you sprinkle this on the roots of SHINRISO?
35:05It is said that natto bacteria have the ability to break down organic matter.
35:10It is said that natto bacteria have the ability to break down organic matter.
35:14Natto bacteria break down organic matter in the soil into amino acids.
35:19Amino acids are absorbed by the roots.
35:23This increases the sweetness and umami of SHINRISO.
35:27There is one more advantage.
35:30There are people who are prone to illness.
35:33They seem to be in poor health.
35:35Natto bacteria eat other bacteria.
35:39Natto bacteria eat other bacteria.
35:43Natto bacteria eat other bacteria.
35:48This is good.
35:50This feels good.
35:55I'm looking forward to this.
35:59It takes an hour to wrap this.
36:03I borrow the power of natto bacteria.
36:05I hope this will make good food.
36:08Let's go to work in the farm.
36:12What is this fire?
36:14It's lined up.
36:16This is a line.
36:19This is a line.
36:21What is this line for?
36:23This is a croquette made by us.
36:28This is a croquette made with potatoes from KUDO FARM.
36:33This is sold at a local supermarket.
36:37In May, we pick up seed potatoes from HOKKAIDO.
36:42This takes about four months.
36:46This is amazing.
36:50This is amazing.
36:53This is amazing.
36:56This is a special sweet potato.
36:58This is a special sweet potato.
37:00This is a special sweet potato.
37:02This is a croquette made with this.
37:08This looks good.
37:12This is a croquette made with sweet potatoes.
37:16This is a limited time of 30 croquettes per day.
37:19This is a limited time of 30 croquettes per day.
37:28This is a limited time of 5 minutes.
37:30This is unbelievable.
37:32I bought this.
37:34I eat this in the car.
37:38This looks delicious.
37:42This is very delicious.
37:44This is sweet and delicious.
37:46This is crispy and delicious.
37:48This is crispy and delicious.
37:50That's all.
37:52That's all.
37:55Thank you very much.
38:00However, in early November, there was a psychological problem.
38:10This is very bad.
38:12This is the worst situation in the world.
38:16This is the worst situation in the world.
38:23Only the outside is like this, but the inside looks okay.
38:27The inside is also very bad.
38:31This is a picture of raw sweet potatoes.
38:35This is a picture of raw sweet potatoes.
38:36This is a picture of raw sweet potatoes.
38:38This is a picture of raw sweet potatoes.
38:42Oh, it's true!
38:43If you look at it, it's called the South-East Sickness.
38:47The South-East Sickness!
38:49It's pretty bad.
38:51What is it?
38:53It's a disease that makes your eyes and teeth rot.
38:56It's called the South-East Sickness.
38:58Even in November, there are days when it's over 20°C.
39:03The bacteria have spread to the chest and other parts of the body.
39:07Does this mean it's completely extinct?
39:09There's still a little bit left.
39:12I think it's around here.
39:15It's still alive.
39:17Oh, it's true.
39:18The green is a little darker.
39:20It's more active than the other side.
39:23The teeth are standing up.
39:25If you grow up well with this,
39:27it will come out more from the inside.
39:30So you have to protect the active ones.
39:32That's right.
39:34And it's going to get cold.
39:36If it's too cold, it'll hurt.
39:38That's right.
39:39It's difficult.
39:40I see.
39:41Next.
39:42I want to grow it deliciously with only the new leaves left.
39:47To protect it from the cold.
39:50It's hard.
39:51I'll turn it around from here.
39:53I'll tie it up.
39:54Tie it up?
39:55Chinese cabbage is said to be 96% water.
39:58The water freezes and rots.
40:01I see.
40:03This is called head binding, which is wrapped on the outside and kept warm inside.
40:10Some of them are in good condition.
40:16It's cold.
40:17The wind is cold.
40:19It's hard.
40:21A harsh wind blowing from the mountains.
40:25But by exposing it to this cold,
40:27the starch in the leaves thaws
40:30and brings out the sweetness of the new leaves.
40:34It's hard.
40:36Chinese cabbage is cold.
40:40Can they grow delicious new leaves in the cold?
40:46It's the morning of harvest.
40:49I wonder how it is.
40:50On this day, Mochu is absent due to illness.
40:55So...
40:56Hello.
40:57What?
40:58Hello.
41:01I'm here to help you.
41:02Mr. Toy Brown.
41:04What's going on today?
41:05I heard that Mr. Mochu's back is broken.
41:08Broken?
41:09The news has changed a lot.
41:11I'm here to help you.
41:12What?
41:13It's not a game.
41:15You...
41:16It's Mr. Kudo's farm.
41:19Is Mr. Kudo's farm safe?
41:24When you come here,
41:25don't you feel it's organized?
41:27The green.
41:28The color.
41:29Yes.
41:33Can you touch the top part?
41:35Really?
41:36How is it?
41:37It's very hard.
41:38It means that the inside is fine.
41:41But it's damaged outside.
41:43I wonder if it's okay.
41:45Please look at this.
41:47What?
41:54Yes.
41:57It's heavy.
41:58It's great.
41:59Can I hold it?
42:00It's big.
42:02It's great.
42:05It's like a catcher mitt.
42:07It's good.
42:08It's great.
42:09It's coming out.
42:10It's beautiful.
42:11It's beautiful.
42:12It's white.
42:13It's beautiful.
42:14It's good.
42:15It's beautiful.
42:16It's completely different when you turn it over.
42:18The problem is inside.
42:20Inside.
42:23Here I go.
42:24One, two.
42:30It's beautiful.
42:31It's beautiful.
42:32It's beautiful.
42:33It's beautiful.
42:34It's very fresh.
42:35It's very fresh.
42:36I want to put it in a pot.
42:37The color is good.
42:38It's beautiful.
42:39It looks good when it's yellow.
42:40It's beautiful.
42:41You can tell how fresh it is by looking at it.
42:43That's right.
42:44I'm happy.
42:45It's coming out.
42:47It's edible.
42:48It's edible.
42:51Really?
42:52It's good.
42:53It's good.
42:55It's good.
42:57It's good.
42:58It's sweet.
42:59This is really good.
43:01It's really good.
43:03I'm happy.
43:04It's a great success.
43:06I'm happy.
43:09They start harvesting.
43:12It's big.
43:15I'm happy.
43:17It's really good.
43:19It's great.
43:20It's amazing.
43:22It's great.
43:24It's really great.
43:27I'm happy.
43:29It's heavy.
43:33It's good.
43:34It's good.
43:35It's good.
43:36My grandfather was a farmer.
43:38I see.
43:39I used to grow pumpkins.
43:41You can cut pumpkins with a hammer.
43:44I thought it was a good way to do it.
43:46That's amazing.
43:47Do you stop it with your knee?
43:49That's right.
43:51They continue to harvest.
43:53That's amazing.
43:56That's amazing.
43:59That's amazing.
44:01Isn't it fast?
44:02I'm happy.
44:03It's a great success.
44:04It's a great success.
44:05Is it a success?
44:06It's a great success.
44:07I'm happy.
44:08I'm a beginner.
44:10The harvest is over.
44:11Thank you very much.
44:13That's great.
44:14That's great.
44:17They harvest 50 pumpkins.
44:21And they taste the ultimate texture.
44:29That's amazing.
44:30This is amazing.
44:32They eat a variety of delicious dishes using phantom Chinese cabbage.
44:36They eat a variety of delicious dishes using phantom Chinese cabbage.
44:41They taste the ultimate texture of phantom Chinese cabbage.
44:49That's amazing.
44:50This is amazing.
44:52This is a bag of bacon of phantom Chinese cabbage.
44:56That's amazing.
44:59They put bacon between the leaves of phantom Chinese cabbage.
45:07And they heat it with a grill.
45:10I want to eat it.
45:11By adding fire, they taste the ultimate texture of phantom Chinese cabbage.
45:17The contrast between the saltiness of the bacon and the sweetness of the phantom Chinese cabbage is excellent.
45:22There is no seasoning.
45:23It's very soft.
45:25I want to eat it.
45:26I want to eat it.
45:27It's beautiful.
45:31It looks delicious.
45:32It's good.
45:33I want you to eat it.
45:34I'll eat it.
45:35I'll eat it.
45:44There is no sweetness.
45:45It looks delicious.
45:47It's delicious.
45:48Really?
45:49It's really delicious.
45:50That's good.
45:51It's really delicious.
45:53It's crispy.
45:55It's crispy.
45:57It's amazing.
45:58It's crispy.
45:59It's sweet.
46:02It tastes like meat juice.
46:04It's delicious.
46:06I think it's really well made.
46:10I think this taste is a great success.
46:14Please eat it.
46:16There is one more dish.
46:19This is Chinese cabbage rice.
46:24I use a lot of vegetables.
46:26Chinese cabbage is the main ingredient.
46:28Put the inner leaves of the phantom Chinese cabbage in a pan with oil.
46:33I want to eat it.
46:34Add pork, carrots, and shimeji mushrooms.
46:39Cook slowly.
46:41It has a soft texture.
46:44Add the inner leaves of the Chinese cabbage.
46:47It has a crispy texture.
46:49It has a thick texture with water-soluble potato starch.
46:52Put Chinese cabbage with a lot of phantom Chinese cabbage in the rice.
46:57You can enjoy a simple texture and a crispy texture.
47:01This is Chinese cabbage rice.
47:03It looks delicious.
47:04Cheers.
47:09It looks delicious.
47:14Everyone is eating at the same time.
47:16It's crispy.
47:18It's sweet.
47:20It's delicious.
47:24It has a deep taste.
47:27It's delicious.
47:28If I can make such a delicious dish, I will work as much as I want.
47:33I'm glad.
47:34I don't care if it's delicious.
47:37I want to deliver this deliciousness.
47:41Hello.
47:43Hello.
47:49Children in Hokkaido eat miso soup made with Chinese cabbage.
47:55How do they react?
47:59It's delicious.
48:00It's hot and delicious.
48:02It's delicious.
48:03Is it delicious?
48:04I'm glad.
48:06I'm glad the children said it was delicious.
48:12I'm glad I made it.
48:16That's the goal.
48:18That's all.
48:20Say ho.
48:22Say ho.
48:24Shut up.
48:28Shut up.
48:32Thank you very much.
48:35This is the new miso that I harvested in KUDO NO AN.
48:41Please eat this.
48:43Thank you for having this.
48:47What is this?
48:48It's very soft.
48:51It's sweet.
48:52It's delicious.
48:55It's really sweet.
48:57I was wondering what this was.
48:59Is it delicious?
49:00I'm glad.
49:01It's delicious.
49:02It's completely different from the Chinese cabbage I've eaten so far.
49:06It's very delicious.
49:08It's the most delicious of all.
49:13Come on, Lasagna.
49:16How is it?
49:17Chinese cabbage.