有吉ゼミ グルメすぎる相撲部屋!新年餅つき大会に密着and工藤農園で幻の冬野菜を
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TVTranscript
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 replenishes the finished mochi rice.
07:20This is good.
07:22I'll steam all the mochi rice.
07:24I'll do it.
07:26I'll do it.
07:30He immediately puts the mochi rice in the steamer.
07:38The rikishi are full of power.
07:42They eat a lot of sticky and chewy mochi.
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?
08:01The rikishi and the customers will bring the mochi together.
08:06It's great.
08:08The customers are having fun.
08:16The mood maker, Chiyo Tenfu, livens up the atmosphere.
08:23Who do you want to eat mochi with?
08:25Chiyomaru.
08:26Chiyomaru?
08:27Chiyomaru.
08:34Why do you eat mochi at the end of the year?
08:37I've only eaten mochi at this time.
08:42I'm happy to have worked hard for a year.
08:46He invites the people who support him.
08:49It's an important opportunity to express his gratitude.
08:58The mochi of the gourmet sumo wrestler is different from here.
09:04There are several kinds of flavors.
09:08First, he cuts the radish thinly.
09:11Is this a mixer?
09:12This is grated radish.
09:13It's called karamimochi.
09:15It's a mixture of soy sauce and mochi.
09:18Karamimochi is a mixture of grated radish and mochi.
09:26There are five kinds of grated radish.
09:30He is particular about 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.
09:56What's more?
09:58This is soybean flour.
10:00This is soybean flour.
10:02This is soybean flour.
10:06This 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 add all the natto?
10:40That's right.
10:42That's a lot of natto.
10:44He adds a lot of natto.
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, the sweetness will be moderate.
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.
11:15He adds sugar to sesame seeds.
11:20He adds sugar to sesame seeds.
11:22This is a sesame mochi.
11:24What else is there?
11:25I add seaweed to the mochi.
11:29He adds seaweed to the mochi.
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 the best.
11:40This is gorgeous.
11:41This is the best.
11:42This is the best.
11:43This is the best.
11:44This is the best.
11:45You can enjoy 6 kinds of mochi.
11:51And...
11:52I like mochi, but I also like chanko.
11:56How many servings do you like?
11:58I like about 100 servings.
12:01I like curry and yuzu.
12:03He also has a white chanko pot that weighs 50 kg.
12:15He also has a white chanko pot that weighs 50 kg.
12:20They arrive at the 200 kg mochi eating competition.
12:26It tastes good.
12:28This is good.
12:29This is good.
12:32Is it good?
12:34This is my first time eating mochi.
12:36This is my first time eating mochi.
12:37This is a moment of his mochi debut.
12:40This is a luxury.
12:41What are you doing?
12:44What's your relationship?
12:46I'm a mother.
12:49The Rikishi's family has arrived, and a huge crowd of people are waiting for them.
12:54Everyone is busy doing their job.
12:58We're waiting for your orders.
13:00What should I order?
13:02Anko mochi.
13:04Here's your Anko mochi.
13:06He's already started arranging it.
13:08Perfect.
13:11He's always eating snacks.
13:13It's almost like anko.
13:17Chiyomaru is so hungry that he's eating snacks.
13:23And he's eating it with the skin off.
13:27It's like seaweed soup.
13:29Wow, it looks so good.
13:31Wow, it looks so good.
13:33The Kikanori knights are also eating like crazy.
13:37It's good.
13:41No matter how much he eats,
13:43the mochi will be consumed soon.
13:45It's amazing.
13:47Isn't it a little late?
13:49The mochi isn't catching up.
13:51It's so good.
13:55Chanko-cho, where they steam mochi rice,
13:57is also racing.
13:59It's hot.
14:01From 6 in the morning,
14:03Chanko-cho has been steaming mochi rice
14:05for more than 5 hours non-stop.
14:07Chanko-cho.
14:11Are you eating while eating rice?
14:13No, I'm not.
14:15I haven't eaten anything yet.
14:17Chanko-cho, who works non-stop,
14:19is the first one to eat.
14:23He's definitely eating.
14:25He ate something.
14:27Why? I haven't eaten yet.
14:29With Chanko-cho's hard work,
14:31the mochi-making competition was a huge success.
14:33It was a huge success.
14:35Here it comes.
14:39Are you sure?
14:41Are you serious?
14:43Other rikishis
14:45are also proud of their mochi-making skills.
14:49At the Katsushika Sports Festival,
14:51there was a guy
14:53who was eating Chanko-cho from another room.
14:55What?
14:57That guy?
14:59He's not a man.
15:01He's not a man.
15:05As the voltage of the venue
15:07rises,
15:09the number of mochi rice
15:11of 200 kg
15:13decreases.
15:15Wow.
15:17The bucket is empty.
15:19That's great.
15:21And...
15:23Here it comes.
15:25The mochi-making competition
15:27that lasted for 9 hours is over.
15:29From 6 a.m.,
15:31Seiro Tower,
15:33which has been on fire for a long time,
15:37is finally dismantled.
15:39It's finally over.
15:41But...
15:43Is there any mochi left?
15:45I'll leave some
15:47for the New Year.
15:49In this shrimp shop,
15:51everyone eats the leftover mochi with mochi rice
15:53to celebrate the New Year.
15:57Do you bake mochi and eat it?
15:59We do that,
16:01but we'll use the leftover mochi.
16:03The leftover mochi
16:05will be made into a delicious dish
16:07with a lot of salt.
16:09I'm looking forward to it.
16:13It's time to practice.
16:15It's the beginning of the New Year,
16:17and they're practicing hard
16:19for the first place.
16:23On the other hand,
16:25even though it's the beginning of the year,
16:27there are still a lot of vegetables
16:29that need to be processed.
16:31Chanko-cho and salt raisins.
16:33How have you been
16:35during the New Year holidays?
16:37At the end of the year,
16:39I've been eating a lot of
16:41lonely food.
16:43Salt raisins
16:45are what he took out.
16:47I'm going to use the leftover mochi
16:49to make a dish
16:51with three patterns.
16:53For example, what kind of dish?
16:55I'm going to make a dish
16:57with Chinese style mochi.
16:59He's going to make a dish
17:01with three patterns,
17:03Western style, Chinese style, and Japanese style.
17:05I'm looking forward to it.
17:07First, he's going to use
17:09a large pot 30 centimeters deep
17:11to make a Western-style mochi dish.
17:13He's going to use
17:158 kg of chicken thigh.
17:17On top of that,
17:19he's going to put onions and
17:21six carrots.
17:23He's going to fry them
17:25until they're golden brown.
17:27I'm going to add water.
17:29He's going to add 10 liters of water
17:31and boil it.
17:33Are you making a pot?
17:35No, I'm not.
17:37He's going to add
17:39a large amount of mushrooms.
17:41It looks like a pot,
17:43but what kind of Western-style mochi
17:45will he make?
17:47Salt raisins
17:49are what he took out.
17:51This is the base of the stew.
17:53Even though it's a Western-style dish,
17:55it's a stew.
17:57Yes, he was making a stew.
17:59Are you going to put mochi in the stew?
18:01No, I'm not.
18:03What does that mean?
18:05I'm going to put butter on the bat.
18:09For some reason,
18:11there's a lot of salt on the bat.
18:15The number of bats he prepared
18:17is five.
18:19That's a lot.
18:21He's vacuum-packing the potatoes.
18:23He's vacuum-packing the potatoes?
18:25He's vacuum-packing
18:2730 pieces of potatoes.
18:29He's also vacuum-packing
18:312 kilograms of macaroni.
18:33That's a lot.
18:35Is that where he's going to put the mochi?
18:37That's right.
18:39On top of the potatoes and macaroni,
18:41he's vacuum-packing the mochi.
18:43On top of the mochi,
18:45he's putting a lot of broccoli
18:47and 30 pieces of sausage.
18:49And then...
18:51I'm going to pour the stew over here.
18:53You're going to pour the stew?
18:55It looks delicious.
18:57What was he making?
18:59It's mochi gratin.
19:01It looks delicious.
19:03It's a mochi gratin
19:05with a Western style of mochi.
19:07Is the white sauce the stew?
19:09That's right.
19:11It's easy to make.
19:13I think it's delicious because it's thick.
19:15The creaminess of the stew
19:17goes perfectly with the mochi.
19:19It's a perfect gratin.
19:21The color is beautiful.
19:23To finish it off...
19:25Amazing.
19:27He's sprinkling a lot of cheese.
19:29He's sprinkling a lot of cheese.
19:31He's baking it in a 200 degree oven.
19:33It looks delicious.
19:35It looks really good.
19:37I want to eat gratin.
19:39It looks really good.
19:41It's perfect.
19:43It's amazing.
19:45In addition to the savory cheese,
19:47the chewy mochi is an accent.
19:49The taste is perfect.
19:51The rich mochi gratin
19:53weighs 15 kilograms.
19:55It's done.
19:57I'm going to make gratin today.
19:59Next, he's going to make Chinese mochi.
20:01I'm looking forward to this.
20:03I'm going to bake it.
20:05I'm going to put a lot in it.
20:07He's the best at making Chinese mochi.
20:09He's going to make Chinese-style mochi.
20:11It looks delicious.
20:13The Japanese chef ate the food prematurely.
20:15Thank you, Sir!
20:17A sesame making Chinese-style mochi.
20:19Next, Chinese-style mochi.
20:21I'm looking forward to this.
20:23I'm going to bake the onions and carrots
20:25until it's baked well
20:272 kilometers each.
20:29In addition to that,
20:31he's making the sauce.
20:33He's making sauce by mixing ingredients
20:35together.
20:37I'm putting in a gara soup.
20:39And then he
20:41I'm going to add ketchup.
20:43He's going to add miso soup.
20:45He's going to add a lot of ketchup.
20:49The umami of the chicken and the sourness of the ketchup go well together.
20:56What's next?
20:58I'm going to add sake.
21:00He's going to add cooking sake.
21:02He's going to add a lot of soy sauce.
21:05I'm going to add garlic.
21:07He's going to add a lot of garlic.
21:10He's going to add a lot of ginger.
21:13He's going to add a rich Chinese sauce that harmonizes sweetness, sourness, and umami.
21:19He's going to add the seasoning that determines the taste.
21:23This is Doubanjiang.
21:25He's going to add two spoons of Doubanjiang.
21:29The spicy Chinese sauce that stimulates the umami of chicken and ketchup is complete.
21:38He's going to mix this four-liter sauce with the ingredients he was stir-frying.
21:47This is chili sauce.
21:49It's like shrimp chili.
21:50Do you make shrimp chili?
21:52No, it's mochi chili.
21:54Mochi chili?
21:55That's right.
21:56He was making Chinese-style mochi chili, which is not shrimp chili.
22:01Is there chili sauce in mochi?
22:04The sauce is a little spicy, so I think it's good to make it milder with the sweetness of the mochi.
22:10He's going to add sesame oil to the sauce.
22:13He's going to thicken the sauce.
22:15This is the end of the seasoning.
22:17He's going to mix the spicy seasoning with the delicious chili sauce that stimulates the sweetness of mochi rice.
22:24He's going to bake the mochi.
22:30He's going to bake a lot of mochi at once.
22:33It's delicious because it tastes like mochi itself.
22:36By baking mochi, you can get the flavor and sweetness of rice.
22:43He's going to put this freshly baked mochi on a plate.
22:52He's going to put a lot of chili sauce on it.
22:55This is mochi chili.
22:58The spicy chili sauce makes the sweetness of the mochi even better.
23:04This is delicious.
23:05This is eight kilograms in six plates.
23:10Are you baking mochi?
23:11Yes.
23:13Chio Raisan, the head of Fukuchanko, has started baking mochi.
23:18At the end, he said he would taste this baked mochi with a Japanese-style delicacy.
23:24Did you have any reactions when you went home?
23:26I was told to make something, so I made a hot pot.
23:32Is your family from Fukuchanko?
23:34Yes.
23:36My mother is from Fukuchanko.
23:41On the other hand, what about the real Fukuchanko?
23:45This is kombu dashi.
23:47This is shiitake mushroom.
23:50He's going to make a hot pot with kombu and shiitake mushroom.
23:54What are you going to make with this?
23:56This is OZONI.
23:58This is different from ordinary CHANKO-TACHI.
24:00This is seasoned for OZONI.
24:03What is the ultimate OZONI made by CHANKO-CHO?
24:10This is a soup stock with a lot of kombu and shiitake mushrooms.
24:13This is a bonito soup stock.
24:15Kombu and shiitake mushrooms make a good soup stock.
24:17This is a bonito soup stock.
24:20He uses a rich soup stock with these three kinds of soup stock.
24:24He is particular about making the taste of rice cake stand out.
24:28He uses soy sauce.
24:30This is salt.
24:32He adds salt and sugar.
24:34He tastes it and carefully adjusts it.
24:38I seasoned it gently, so I think it's okay.
24:42He has finished seasoning with a lot of salt.
24:48I baked rice cake.
24:58He eats a lot of freshly baked rice cake.
25:01He eats a lot of freshly baked rice cake.
25:03He eats a lot of freshly baked rice cake.
25:052 kg of baked rice cake is completed.
25:08What about CHANKO-CHO?
25:11He adds ingredients.
25:14He adds ingredients to the freshly baked rice cake.
25:18He uses 10 kg of ingredients.
25:21This is SATOIMO.
25:23He uses 20 SATOIMO and 2 kg of chicken.
25:29Does CHANKO-CHO contain more meat?
25:32Yes.
25:33Meat is not the main ingredient in OZONI.
25:36He is particular about the 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 rice cake.
25:56This is a lot of rice cake.
25:57He adds more rice cake later.
26:00He eats a lot of rice cake.
26:06This is OZONI with a lot of salt.
26:08This is 20 kg of OZONI.
26:11He eats a lot of rice cake.
26:18This is OZONI with a lot of soup.
26:22This is 22 kg of OZONI.
26:26This is a large amount of OZONI.
26:28This is a large amount of OZONI.
26:31This is 15 kg of OZONI.
26:34He eats a lot of rice cake.
26:39This is 8 kg of OZONI.
26:42He eats a lot of rice cake.
26:47I am surprised every time I see this.
26:49This is a carrot.
26:51This has a different cut.
26:53This is amazing.
26:56What is this?
26:58This is a seven-leaf clover.
27:00This is a seven-leaf clover.
27:04This is a large amount of rice cake.
27:07This is a lot of carbohydrates.
27:09This is a lot of carbohydrates.
27:10He eats four cups of rice.
27:14He eats a large amount of seven-leaf clover.
27:20He eats 4 kg of rice.
27:23He eats a large amount of OZONI.
27:28This is 50 kg of OZONI.
27:31He eats rice cake and seven-leaf clover together.
27:34This will give him a long life.
27:40He eats a large amount of rice cake.
27:43He eats a large amount of soup.
27:46He eats a large amount of OZONI.
27:50This is a lot of rice cake.
27:52This is delicious.
27:54This is a gentle taste.
27:56This is the most delicious rice cake I have ever eaten.
27:59I feel like I'm in the New Year.
28:01He baked the rice cake in the oven.
28:05This is a creamy rice cake gratin.
28:09This looks delicious.
28:10This is long.
28:13This is delicious.
28:15This is the first gratin I eat with rice cake.
28:17The elasticity of the rice cake is very good.
28:19This is a creamy gratin.
28:21This is very delicious.
28:24This is a creamy gratin.
28:26The elasticity of the rice cake is very good.
28:29RIKISHI is very satisfied.
28:32This is delicious.
28:33This is a gratin with a lot of grass.
28:36This is very luxurious.
28:37RIKISHI eats porridge with rice.
28:45He eats more.
28:46I eat chili.
28:48The chili sauce goes well with the sweetness of the rice cake.
28:57This goes very well with rice cake.
28:59This is spicy.
29:00This is like TOPOKKI.
29:01This is delicious and spicy.
29:02This is a collaboration between rice cake and shrimp.
29:05This is the best.
29:06He eats chili.
29:09He eats chili.
29:15I eat this on my way home.
29:18RIKISHI eats more and more.
29:27This is amazing.
29:29This is spicy.
29:32This is a menu with a lot of salt.
29:36This is very delicious.
29:39I'm full of rice cake.
29:42This is full of rice cake.
29:45This is a combination of shrimp and rice cake.
29:50I may buy this for the first time.
29:54I don't put difficult ingredients in this.
29:57This is a simple dish.
29:59I don't want to write 100 servings.
30:02This is amazing.
30:05He is not a chef.
30:08I'm interested in CHIYOME.
30:11I want CHIYOME to do ANOTHER SKY.
30:17Where is ANOTHER SKY?
30:19I think it's around NIKUNOHANAMASA.
30:24I think it's around NIKUNOHANAMASA KAMEIDO.
30:28Every year in the winter KUDO FARM.
30:31This is amazing.
30:34This is big.
30:36This is like a radish.
30:38This is a carrot with a unique sweetness and fragrance.
30:42This is a harvest of ALOMARED.
30:47This is delicious.
30:52This is a sweet potato with a sugar content of 50%.
30:55This is sold as CHIYAKIIMO.
30:59This looks delicious.
31:01This makes many people smile.
31:04What is the premium vegetable that KUDO FARM grows this winter?
31:09Hello.
31:11Is this a new vegetable?
31:13This is also an autumn and winter vegetable.
31:16This is Chinese cabbage.
31:18This is good for the winter.
31:20This is different from ordinary Chinese cabbage.
31:23This is the most delicious Chinese cabbage in Japan.
31:25This is called SHINRISO.
31:28This 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.
31:41This is a rare variety.
31:44This is very sweet.
31:46This leaves are soft.
31:48This has a great texture.
31:50I want to eat this.
31:52However, this is easy to hurt.
31:54This is easy to get sick.
31:56This is affected by the weather.
31:58Is it difficult to grow this?
32:00This is very difficult.
32:02This leaves are soft.
32:05This is affected by the weather.
32:07This is very difficult to grow.
32:11There are more than 1,200 farmers in Ibaraki Prefecture.
32:15SHINRISO is grown in about 10 farms.
32:19This is a rare variety.
32:21This is delicious.
32:23I'm looking forward to this.
32:26Farmers eat this illusionary Chinese cabbage.
32:29There are 400 farmers in Ibaraki Prefecture.
32:32This is very big.
32:36Can they grow SHINRISO?
32:41KUDO ASUKA.
32:42This is a fun farm life.
32:46This is in the middle of July.
32:49This is a month and a half after planting.
32:51SHINRISO is firmly rooted.
32:53SHINRISO started to grow leaves rapidly.
32:57However, it is difficult to grow SHINRISO.
33:00This is a problem.
33:02Look at this.
33:06This is a bug.
33:08This is a lot of leaves.
33:13This is the heat.
33:15The bugs have been active for a long time.
33:21SHINRISO is a Chinese cabbage harvested in autumn and winter.
33:24That's why SHINRISO was hard to grow.
33:29Last autumn, the temperature was over 25 degrees in mid-October.
33:34As 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?
33:50SHINRISO does not have a problem.
33:54Is that so?
33:55The leaves come out from the inside of SHINRISO.
33:57SHINRISO is getting harder.
33:59SHINRISO will grow more and more.
34:03The important thing is the inner leaves.
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.
34:21This contains brown sugar.
34:24This is interesting.
34:25This is made by adding KANENUKA.
34:27This is 500 ml of NATTO.
34:30This is all NATTO.
34:32This is made by adding water.
34:33This is made by boiling NATTO for 5 days.
34:36The number of NATTO bacteria is increasing rapidly.
34:41The color of NATTO is white.
34:45NATTO is ripening.
34:47This liquid is diluted 30 times.
34:52This is KUDO NATTO.
34:56Please sprinkle NATTO on the leaves.
34:59Do you sprinkle NATTO on the leaves?
35:00I want you to sprinkle NATTO on the roots of the leaves.
35:03Do you sprinkle NATTO on the roots of the leaves?
35:05It is said that NATTO has the ability to break down the organic matter of the soil.
35:11NATTO has the ability to break down the organic matter of the soil.
35:14NATTO breaks down the organic matter of the soil into amino acids.
35:19The amino acids are absorbed by the roots.
35:23The sweetness and umami of the mycelium are increased.
35:27There is another advantage.
35:30There are people who are prone to illness.
35:33They seem to be in poor health.
35:35NATTO eats other bacteria.
35:39It's not a bad bacteria, but it's similar to it.
35:43NATTO bacteria are similar to this.
35:48This is good.
35:50This feels good.
35:53This is good for children.
35:55This requires a lot of pressure.
35:58That's right.
35:59It takes an hour to wrap it carefully.
36:03I want to borrow the power of NATTO bacteria.
36:05I hope this will make a good product.
36:10Work in the farm.
36:12What is this fire?
36:14It's lined up.
36:16This is amazing.
36:17This is a line.
36:19This is a line.
36:21What is the purpose of this line?
36:23This is a croquette made by us.
36:28This is a croquette made with potatoes from the KUDO farm.
36:33This is sold at a local supermarket.
36:37In May, we pick up seeded potatoes from Hokkaido.
36:42This takes about four months.
36:46This is amazing.
36:48This is great.
36:50This is amazing.
36:53I hate this.
36:55This is very sweet.
36:57This is a specialty of HOKUOKUKAN.
37:02This is made into a croquette.
37:06Thank you very much.
37:08This looks delicious.
37:12This is a sweet croquette.
37:16This is sold for 30 pieces a day for 10 days.
37:20This day on the first day.
37:23Thank you very much.
37:27This is sold out.
37:28This is sold out in just 5 minutes.
37:30This is fast.
37:32I bought this on the way home.
37:34I eat this in the car.
37:38This looks delicious.
37:42This is very delicious.
37:43This is sweet and delicious.
37:45This is sweet.
37:47This is crispy and delicious.
37:50That's all.
37:52That's all.
37:55Thank you very much.
38:00However, in early November.
38:03There are more problems with the new ideal.
38:10This is very bad.
38:12This is the worst situation in the world.
38:20In early November.
38:22There are more problems with the new ideal.
38:26This is very bad.
38:30This is the worst situation in the world.
38:36This is the outside, but the inside is fine.
38:40The inside is also very bad.
38:45This is a southern disease.
38:49This is very bad.
38:53This is a disease that makes your eyes and teeth rot.
38:56This is a southern disease.
38:59Even in November, there are days when the temperature exceeds 20 degrees.
39:03This causes bacteria to reproduce in the chest.
39:07Is this all gone?
39:09No, there is still a little left.
39:12It's around here.
39:15It's still alive.
39:17It's still green.
39:20It's more active than the other side.
39:25If this grows well, it will come out more from the inside.
39:29You have to protect the active one.
39:32That's right.
39:33Moreover, it will be cold from now on.
39:36If it gets too cold, it will hurt.
39:39That's right.
39:42At least I want to grow the remaining new ideal deliciously.
39:46To protect from the cold.
39:49It's hard.
39:50Turn it from here.
39:52Tie it up.
39:55Chinese cabbage contains 96% water.
39:58The water freezes and rots.
40:01I see.
40:03This is wrapped on the outside and kept warm inside.
40:07This is called head binding.
40:10There are some good ones left.
40:16It's cold.
40:17The wind is cold.
40:19It's hard.
40:21A harsh wind blows from the mountains.
40:25However, by exposing it to this cold, the starch in the leaves thaws.
40:30The sweetness of the new ideal is extracted.
40:35It's hard.
40:37This is cold.
40:39Chinese cabbage.
40:41Will he be able to grow the remaining new ideal deliciously?
40:47It's the morning of harvest.
40:49How is it?
40:50MOUCHU is absent due to illness.
40:55To that place.
40:56Hey.
40:57Hey.
40:58Hey.
40:59Hey.
41:00Hey.
41:01I'm here.
41:04What's going on today?
41:05MOUCHU's waist is crumpled.
41:09The news has changed a lot.
41:11I'm here to help you.
41:13This is not a game.
41:16This is Mr. Kudo's farm.
41:19Is the new ideal safe?
41:23When you come to this area, you can see that the green is organized.
41:33Can you touch the top?
41:36How is it?
41:37It's very hard.
41:38It means that the inside is the best.
41:41Is it okay because the outside is damaged?
41:45Please look at this.
41:57It's a good weight.
41:58It's great.
41:59Can you hold this?
42:00It's big.
42:02It's great.
42:05It's like a catcher mitt.
42:08It's great.
42:09It's beautiful.
42:11It's very beautiful.
42:12It's white.
42:13It's beautiful.
42:14It's good.
42:16It's completely different when you turn it over.
42:18The problem is inside.
42:20Inside.
42:23I will do it.
42:31It's beautiful.
42:32It's amazing.
42:33It's very beautiful.
42:35It's refreshing.
42:36I want to put it in a pot.
42:37The color is good.
42:38It looks delicious because it's yellow.
42:41You can see the freshness by looking at it.
42:43That's right.
42:44I'm happy.
42:45It's out.
42:47I eat it.
42:48It's a raw food.
42:50It's delicious.
42:51Really?
42:52Is it good?
42:53It's delicious.
42:55It's good.
42:57It's delicious.
42:58It's sweet.
42:59This is really delicious.
43:01It's really delicious.
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 delicious.
43:19It's very good.
43:21It's amazing.
43:22It's good.
43:24It's very good.
43:27I'm happy.
43:29It's heavy.
43:30It's heavy.
43:33It's delicious.
43:35It's delicious.
43:36My grandfather was a farmer.
43:38He was a farmer?
43:39He was a pumpkin farmer.
43:41He cut pumpkins with a hammer.
43:44I thought it was a good skill.
43:47Do you stop it with your knee?
43:49That's right.
43:51It's good for the road.
43:54It's good.
43:56It's amazing.
44:00I'm sorry.
44:01Isn't it fast?
44:02I'm happy.
44:03It's a good strategy.
44:04It's not a strategy.
44:05Is it good?
44:06It's very good.
44:07I'm happy.
44:08Don't take a picture of me.
44:10The harvest is over.
44:11Thank you very much.
44:12Thank you very much.
44:13It's amazing.
44:17They harvested 50 pumpkins.
44:21And.
44:22They taste the ultimate texture.
44:27Don.
44:29It's amazing.
44:30It's round.
44:32They taste the ultimate texture of the Chinese cabbage.
44:41They taste the ultimate texture of the Chinese cabbage.
44:47Don.
44:49It's amazing.
44:50It's round.
44:51It's amazing.
44:52They taste the ultimate texture of the Chinese cabbage.
44:56It's amazing.
44:59They taste the ultimate texture of the Chinese cabbage.
45:05They cut the bacon.
45:07They grill the bacon.
45:11They taste the ultimate texture of the Chinese cabbage.
45:17The contrast between the saltiness of the bacon and the sweetness of the Chinese cabbage is amazing.
45:22There is no seasoning.
45:23It's very soft.
45:25It's easy to eat.
45:26I want to eat it.
45:27It's beautiful.
45:32It's good.
45:33I hope you will eat it.
45:35Let's eat.
45:44It's not sweet.
45:45It looks delicious.
45:47It's delicious.
45:48Really?
45:49It's really delicious.
45:50I'm glad.
45:51It's crispy.
45:55It's crispy.
45:57It's amazing.
45:58It's crispy.
45:59It's not sweet.
46:02It tastes like meat juice.
46:04It's delicious.
46:05It's a great juice.
46:06I think it's really good.
46:09I think it's a great success.
46:14This is it.
46:16There is one more dish.
46:19This is Chinese cabbage rice.
46:24They use a lot of vegetables.
46:26Chinese cabbage is the main ingredient.
46:28They put the inner leaves of Chinese cabbage in a pan with oil.
46:33I want to eat it.
46:34They put pork, carrots, and shimeji mushrooms in it.
46:39It's cooked slowly.
46:41It has a thick texture.
46:44They put the inner leaves of Chinese cabbage in it.
46:47It has a crispy texture.
46:49They put water-soluble potato starch in it.
46:52They put Chinese cabbage in the rice.
46:57It has a thick texture.
46:59It has a crispy texture.
47:01This is Chinese cabbage rice.
47:03It looks delicious.
47:04Cheers.
47:08It's amazing.
47:09It looks delicious.
47:14Everyone has the same reaction.
47:16It's crispy.
47:18It has a great sweetness.
47:20It's delicious.
47:24It has a deep taste.
47:27It's delicious.
47:28If I can make such a delicious dish, I can work as much as I want.
47:33I'm glad.
47:34I want to eat this before I die.
47:37They want to deliver this delicious food.
47:41Here they are.
47:43Hello.
47:49They give miso soup made with Chinese cabbage to children.
47:56What are their reactions?
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.
48:17Okay.
48:18Let's get started.
48:20Say ho.
48:22What?
48:24Shut up.
48:28Shut up.
48:31Thank you very much.
48:35This is the new miso that I harvested in KUDO NO EN.
48:41Please eat this.
48:43ITADAKIMASU.
48:47What is this?
48:48It's very soft.
48:51It's sweet.
48:52It's delicious.
48:55It's really sweet.
48:56I 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.
49:13Bring it on, lasagna.
49:16How is it?
49:17Chinese cabbage.