マツコの知らない世界 前編！「学校給食の世界」
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00:00Mr. Matsumaru Susumu, who dedicated his life to job hunting, please come up to the stage.
00:09Nice to meet you, Mr. Matsumaru. I'm Matsumaru, and I work at Tokyo Tohosho High School.
00:15Aren't you a dermatologist?
00:20Please take a look at this.
00:22This is a story about the job hunting situation in Reiwa.
00:26Job hunting is the most difficult time in the history of job hunting.
00:31In the school job hunting at that time, there was no leftover job hunting.
00:36It was left until you finished eating.
00:39I often hear that.
00:40It's like doing it until cleaning time.
00:42That's right.
00:43Our school wasn't that bad.
00:45It's completely forbidden to do leftover job hunting or eating.
00:49You don't have to do that much.
00:52I think it's better to teach farmers and people who make them how to appreciate them since they were children.
01:02That's right.
01:03The nutritionist and the staff teach them that.
01:06For example, if you say, I'll have it.
01:08I'll give it back a little bit when I'm doing the discharge.
01:11That's right.
01:12The amount of food that boys and girls eat is different, of course.
01:19If you take that into account at first,
01:21This is the mainstream nationwide.
01:23This kid is a good kid.
01:26But if we reduce it, we won't be able to get the nutrition for our health and growth.
01:34So we keep saying, let's eat.
01:38I'm doing a lot of things because I want my kids to eat.
01:42It's said that Japanese school lunches are amazing in the world.
01:47What I want people all over the country to know.
01:49Japan is a world-famous school lunch empire.
01:52I want you to know about Reiwa school lunches that have evolved due to the rough waves of the times.
01:57In the United States and Brazil, there is a buffet-style menu where you can take whatever you like.
02:04I'm sure everyone has a potato chip.
02:06Yes, that's right.
02:07Potato chips, apples, and bread with jam.
02:11That's normal over there.
02:14The data shows that children's obesity and diabetes have increased.
02:20I can't say anything about that.
02:25Japanese school lunches have a professional named Eiyoshi.
02:28It's a place where they make their own kondate.
02:32It's like a visit to Taiwan or Korea.
02:37According to Eiyoshi, one-third of the nutrients needed per day is calculated.
02:44They provide different kondate every day within the budget.
02:49Such Japanese school lunches have been introduced overseas in recent years.
02:55It's a food culture that the world is paying attention to.
02:59Don't you know?
03:01It's the world of school lunches.
03:06Everyone's favorite fried bread.
03:13Meat sauce and ramen.
03:15Soft noodles for lunch.
03:19Now that I'm an adult, I suddenly want to eat it.
03:22It's a nostalgic taste.
03:26Such Japanese school lunches are developing rapidly.
03:34It's so good.
03:36It's good, isn't it?
03:37This is not a school lunch.
03:41It's a restaurant where you pay to eat.
03:46What will he tell us?
03:48How old are you?
03:49I'm 41 years old.
03:5041 years old?
03:52I eat a lot of school lunches.
03:54I'm scared.
03:56I'm scared of school lunches.
03:58He used to eat a lot of school lunches.
04:01Eiyoshi taught him the importance of school lunches.
04:06His life has changed dramatically.
04:08After I ate school lunches, I was able to drink a lot.
04:11It's a coincidence.
04:13It's a coincidence.
04:15It's a coincidence, isn't it?
04:17That's why your life was destined.
04:21He wants to express his gratitude to the children.
04:25He develops new menus.
04:27Matsumaru, a nutritionist in Bunkyo-ku.
04:32I couldn't experiment with school lunches.
04:36I wanted to buy a steam convection oven at home.
04:41Can't you use it at home?
04:43I can't use it, so I called an electrician.
04:46The shape of the outlet is different.
04:48There is a lot of steam.
04:50It's like a mist sauna.
04:52I have to exhaust the steam.
04:54That's why your skin is beautiful.
04:56Is that so?
04:58Matsumaru developed a popular school lunch menu.
05:07It's a recipe for children's favorite food.
05:13He developed a high-quality school lunch menu.
05:17It's a recipe for children's favorite food.
05:22I'm going to eat a lot of school lunches.
05:25I'm going to eat a lot of school lunches.
05:39School lunches began in Japan in 1889.
05:46Onigiri, sake, and pickles were the basic ingredients.
05:52How did Matsumaru evolve from there?
05:55Let's compare school lunches.
05:59Matsumaru compared school lunches in the 1980s and now.
06:07Is there anything you are interested in?
06:10I'm not taking advantage of school lunches.
06:14I'm grateful for school lunches.
06:18It was unusual for me to eat school lunches.
06:21When did you start eating school lunches?
06:23I started eating school lunches in 1976.
06:30I started eating school lunches in 1980.
06:32I ate school lunches once a week.
06:35At first, I ate school lunches once a month.
06:38I was looking forward to school lunches.
06:41I ate school lunches with raw seaweed.
06:44I ate school lunches with raw seaweed.
06:48I thought it was a whale.
06:52I thought it was a fish.
06:55I thought it was a rockfish.
06:59Do you still have it?
07:00It's a dish called AZUMANI.
07:03It's not similar to that.
07:04It's fried and seasoned.
07:05Is that AZUMANI?
07:07It's fried with oil and seasoned.
07:10I put it in the seasoning liquid for 3 to 5 seconds.
07:12I put it in the seasoning liquid for 3 to 5 seconds.
07:13Do you put it in the seasoning liquid after frying?
07:15That's right.
07:16That's why it's different.
07:17I used to like that.
07:20Soft noodles are nostalgic for adults.
07:26In the 1960s, they were developed to increase the variety of food using bread flour.
07:35Soft texture is easy for children to eat.
07:39It has been used in various noodles menus.
07:43When the factory became old and it was difficult to replace it, it could only be delivered to the local area.
07:53It's only available in some areas now.
07:57By the way, this is the ranking of school lunches that I liked in my 50s.
08:04The 5th place is frozen mandarin orange.
08:06It was sold at the station as a friend on a train trip in 1955.
08:12It was introduced to school lunches and sold all over the country.
08:15The 8th place is milk milk.
08:18It used to have a strong coffee flavor.
08:21Now it has a new flavor such as caramel and melon.
08:25People love it.
08:26What kind of bread did you like?
08:30I liked only soybean flour.
08:33There is a debate about the taste of fried bread.
08:37What are you talking about?
08:40There is no other choice but soybean flour.
08:45In fact, such a popular standard menu has evolved with the changes of the times.
08:53This is a new school lunch produced by a nutritionist.
08:57First of all, it's fried bread.
09:00When I was a kid, I was told that I shouldn't eat a lot of sweets at home.
09:05So, there are some kids who say,
09:08Is it okay to eat fried bread with a lot of sugar?
09:11I can't say anything about that.
09:15I'm sorry.
09:16So, I thought about it.
09:18It has evolved the appearance and nutrition with colorful and twisted bread.
09:24First of all, the shape of the bread has been changed to twisted bread.
09:30By doing this, a lot of sugar and flour will enter the gap between the twisted bread.
09:36So, the shape of the bread has evolved like this.
09:39In addition, a special powder mixed with sugar and blueberries is sprinkled on the bread.
09:46Compared to the color of only white sugar,
09:49this powder is beautiful in appearance,
09:51and it is said that it can remove the nutrients of anthocyanin,
09:54so it is said that it can also remove the nutrients of blueberries.
09:57So, I thought about it.
09:59That's a lot of work.
10:01It looks like it's sold in a bakery.
10:03That's what I'm aiming for.
10:05There are other fried breads.
10:06Hey, are there so many?
10:08Yes, there are.
10:09Cocoa and black sesame are available nationwide.
10:13Matcha and corn are often available at the production site.
10:19Next is ramen.
10:21There is no ramen.
10:23There wasn't.
10:25Do you serve ramen for lunch?
10:27It's been around for a long time, but miso ramen was the basic.
10:31That's because it's easy to put together and easy to make.
10:34I've never eaten miso ramen for lunch.
10:37Is that so?
10:38There were a lot of people who wanted to try it for lunch,
10:41and there were a lot of people who wanted to know other flavors,
10:45so I thought I should study ramen in a new way.
10:50I'm going to make tonkotsu ramen with grated daikon radish and soy milk.
10:57It's hard.
10:58There's one thing that's beyond the children's tongue.
11:02It's pretty tough to force yourself to eat tonkotsu ramen for lunch here.
11:08That's why I'm doing my best to make it nutritious.
11:12Tonkotsu ramen, which is stewed in broth for a long time,
11:15is said to be impossible to cook on a day-to-day basis.
11:22Tonkotsu can only be stewed on that day,
11:26so it's hard to get the umami out,
11:30so I stir-fry the pork belly and other parts of the meat that have a strong umami.
11:34But I don't use oil to stir-fry it, so it's nutritious.
11:38This alone won't get the color,
11:41so I add soy milk to get the protein and the color.
11:50He's so particular about it.
11:54I make grated daikon radish, which is sweetly stewed, look like back fat.
12:03Tonkotsu ramen, which is said to be impossible to cook on a day-to-day basis,
12:08is said to be nutritious.
12:15Grated daikon radish, which is sweetly stewed, look like back fat,
12:18so it's nutritious.
12:22You're really great.
12:26Do you have any other hobbies besides eating?
12:28No, I don't.
12:31Let's go to Kabukicho together.
12:35Next is chicken cutlet.
12:38Sometimes chicken shrinks when you fry it.
12:42Teriyaki chicken shrinks, too.
12:44Chicken cutlet can be made into bread crumbs,
12:47so I often serve it for school lunches.
12:50But every time I serve it,
12:52I want to eat variations other than chicken cutlet,
12:55so I thought about it.
12:57Did you spoil it again?
12:59No, I just want my kids to be happy to eat it.
13:03First of all, I evolved it so that you can enjoy the crispy texture with corn flakes.
13:08I seasoned the chicken with salt and pepper.
13:11Salt and pepper!
13:13This is really effective,
13:15and you can't use expensive meat for school lunches.
13:18Cheap meat is dry,
13:20so by rubbing salt and pepper,
13:22you can make it a little juicy.
13:25By coating it with sugar-free corn flakes,
13:29you can get a crispy texture,
13:31and it's really delicious.
13:33Of course it's delicious!
13:37This is Reiwa's new type of chicken cutlet,
13:40the Frey Freik Katsu.
13:47This crispy texture brings out the fun of eating,
13:51and it's also connected to the habit of chewing well.
13:55It's called Frey Freik Katsu,
13:58and it also has a pun with the word Frey Freik.
14:03Before the sports day,
14:05people say,
14:06Frey Freik!
14:07That's too kind!
14:08That's what they do.
14:09Parents should say that to their children.
14:12How blessed they are.
14:15How many parents tell their children that
14:18their children work so hard for school lunches?
14:24I'm sorry, I'm sorry.
14:28Reiwa's school lunches continue to evolve with the times.
14:34However, there are still many people
14:37who worry about their nutritionists.
14:41There's a food we're really fighting for.
14:43It's the most difficult food for children, beans.
14:48There are a lot of kids who don't like beans.
14:51There are rules that say,
14:53you have to get this nutrient, this food.
14:56For school lunches,
14:58I want to consume beans,
15:01so I put them in curry and stew.
15:03Why do I put beans in curry?
15:05It's a common memory.
15:07Kids have a good sense of taste,
15:10so they don't hate bell peppers.
15:12They have a strong sense of bitterness.
15:14When they grow up,
15:15they become good at eating celery.
15:17That's true.
15:18Their tongue becomes blunt.
15:21There's a menu that became a savior.
15:24It's called Gapao rice.
15:29What is Gapao rice,
15:31made from the most difficult food, beans?
15:35First, to draw the kids' attention,
15:38we use colorful bell peppers.
15:43We also put soybeans in here.
15:46I'm not impressed anymore!
15:50I've been eating a lot of good food since I was a kid!
15:54We add the nutrients of soybeans to the deep-fried tofu.
15:57The deep-fried tofu absorbs the umami,
15:59and the taste becomes rich.
16:03The seasoning is simple,
16:05so it's easy for kids to eat.
16:10The nutrients of soybeans are doubled
16:12in the deep-fried tofu and soybeans.
16:14It's called Gapao rice.
16:17It's popular nationwide.
16:19I want my parents to be grateful.
16:21I want them to be grateful.
16:23I want my parents to say that.
16:26At Mr. Matsumaru's school,
16:28with the Gapao rice effect,
16:30he was able to reduce the amount of leftover food to one-tenth.
16:35He runs the front line of school lunches,
16:38and is a special guest at Mr. Matsumaru's workplace.
16:43At 7 a.m.,
16:44he starts making school lunches.
16:49At 2.25 p.m.,
16:51he makes 600 servings.
16:53It's a battle against time.
16:55Deep-fried tofu is the best.
16:57Does it taste good because you make a lot of it?
16:59Yes, because you make a lot of it,
17:01the umami comes out and it tastes good.
17:05The main dish of the day is
17:07Su-gyoza.
17:09It's a very time-consuming dish
17:11to make and deep-fry.
17:15Mr. Matsumaru
17:17is very particular about the amount of salt.
17:25There's still a lot of salt.
17:27Should I add a little more?
17:30There's a limit to the amount of salt you can use,
17:33but because he's so particular about the taste,
17:35he adjusts it to the last minute.
17:38I think it's a little too early to deep-fry it now.
17:41I agree.
17:42It might be better to deep-fry it for 45 minutes.
17:45If you deep-fry it for 45 minutes,
17:47it'll be ready in 64 minutes,
17:49so it'll be ready in 50 minutes.
17:52Deep-frying can be done quickly,
17:54but I want you to eat it fresh,
17:56so I'm going to adjust the time.
18:00And today's lunch is ready.
18:02It looks delicious.
18:03This is delicious.
18:05How will the children react?
18:08They're eating a lot.
18:12They're already done eating.
18:14Good morning!
18:16They just finished eating gyoza.
18:18They just finished eating gyoza.
18:20I'm glad there are kids like this in this day and age.
18:23I'm glad, too.
18:26And after they come home...
18:29I'm trying out a new lunch menu.
18:32I'm trying out a new lunch menu,
18:34so even if I make it for one person,
18:36if I make it for 600 people,
18:38it'll be out of place,
18:40so I often make it for 10 people.
18:44That's why they eat a lot of rice for lunch.
18:49To eat a lot of food,
18:51they put 3 cups of rice in their dinner.
18:54They drink 1.5 liters of water,
18:56and train their stomachs.
18:59This person is crazy.
19:02I'd like Matsuko-san to try out
19:04the new menu I've introduced today.
19:06I'd like Matsuko-san to try out
19:08the new menu I've introduced today.
19:11After this,
19:12Matsuko will have her first lunch in 40 years.
19:18This isn't a lunch.
19:21It's like a new Kentucky menu.
19:34Excuse me.
19:35Thank you so much.
19:37Please put your hands together.
19:39It's a delicious lunch.
19:41Thank you for the food.
19:43Thank you for the food.
19:45Next,
19:46Matsumaru-san recommends four dishes
19:48that Matsuko wants Matsuko to try.
19:55This is Gappao with deep-fried tofu and soybeans.
20:06It tastes like Gappao.
20:08It does.
20:10When I eat it,
20:11I feel like it's all meat.
20:14You should leave some shape.
20:17I don't think you can eat it
20:19if you don't keep the original shape.
20:21So, you should leave some shape
20:23to overcome it.
20:24It's like a natural natto.
20:26That's right.
20:28You don't usually eat this with Gappao, do you?
20:30No, we don't.
20:31We eat it with vegetables.
20:39It's not a lunch.
20:43It's like a new Kentucky menu.
20:47It tastes like a restaurant I paid for.
20:51If I remember the taste of salt from elementary school,
20:54I'll have a hard time.
20:56You can make it with less oil at home.
20:59You can make it with the amount of oil
21:01about 0.5 cm from the height of the frying pan.
21:03I recommend it.
21:04It's better to deep-fry it with a lot of oil.
21:07Sometimes, I want to go out with deep-fried food.
21:09We don't make deep-fried food now.
21:11That's right.
21:12I want you to make it.
21:19What should I say?
21:20It has a strong taste.
21:22That's right.
21:23I see.
21:24You don't dip it in the sauce.
21:25That's right.
21:26We usually dip it in sweet and sour sauce,
21:28but it's over-salted,
21:29so we dip it in the sauce.
21:31It's good.
21:32It was born from a school lunch in Mie Prefecture.
21:35It was born from a school lunch in Mie Prefecture.
21:37It's a menu born from a school lunch in Mie Prefecture.
21:40It's easy to make.
21:41That's right.
21:43I think this is also transmitted to children.
21:47I feel like I'm doing my best to make it.
22:00The hero of the shadow that everyone in Japan wants to know.
22:03Charismatic nutritionists who make delicious school lunch with local ingredients.
22:07In fact, they are nutritionists from schools that are not very conspicuous.
22:12Among them, there are nutritionists who make delicious school lunch with local ingredients that are called charisma.
22:18When March comes,
22:22they say,
22:23don't go,
22:24or go somewhere.
22:25Is there such a teacher?
22:27Yes, there is.
22:28It's a big deal.
22:30For example,
22:31Mr. Otate from Hitashinaka City, Ibaraki Prefecture
22:34is a genius who can make food that children don't like to eat.
22:40Local dried sweet potatoes and Chirimenjako.
22:43Children's favorite mixed rice.
22:46I don't like it.
22:48It looks like it's going to be hard to make something.
22:51That's right.
22:52Some children don't like Chirimenjako with rice,
22:56so they add dried sweet potatoes to make it sweeter and easier to eat.
22:59I'm going to love it now.
23:03Furthermore,
23:04Mr. Naganuma, a charismatic nutritionist from Hotogahama Town, Aomori Prefecture,
23:11makes a luxurious mixed rice that is arranged in Japanese style and Western style by himself.
23:20It looks delicious.
23:21You can make a lot of money with it.
23:23That's right.
23:24Including the appearance.
23:26It's very popular.
23:28In such a limited budget,
23:31there are nutritionists all over the country who are improving their skills every day.
23:37In fact, there is another reason to do your best other than providing delicious lunch.
23:45There is an annual festival to determine the pinnacle of national lunch.
23:48It's called National School Lunch Support.
23:51I want to go.
23:52Really?
23:54I really want to go.
23:55I want to go.
23:57After that,
23:58there is an annual festival to determine the pinnacle of national lunch.
24:02It's called National School Lunch Support.
24:08National School Lunch Support is a competition to determine the best lunch in Japan.
24:17Participants have to make Konnate using their own local ingredients in a limited time.
24:23Judges will evaluate and decide the winner.
24:26Is there a draw?
24:27Yes, there is.
24:28There is a draw.
24:30That's tough.
24:31That's tough.
24:32That's a lot of 12 dishes.
24:34There is a final tournament with 12 top dishes.
24:36It's said that it's amazing just to be chosen by those 12 dishes.
24:40Of course.
24:41You've been there, haven't you?
24:43I've won.
24:46It's said that it's disadvantageous to fight with local vegetables in Tokyo.
24:51What are local vegetables in Tokyo?
24:53There is a leaf called Norabona.
24:56It's mixed with rice.
24:58It's said that it's the sweetest leafy vegetable.
25:01I've never eaten it.
25:04Among the judges of the National School Lunch Support,
25:08Mr. Matsumaru will introduce the national charismatic nutritionist.
25:15I'm the first one.
25:16I'm Mr. Okada from Myoko City, Niigata Prefecture.
25:20It's a mountainous area of 2,000 meters high.
25:25It's Myoko City, Niigata Prefecture.
25:29What is the characteristic of Mr. Okada's lunch?
25:33Is it canned fish? I use canned fish.
25:36Canned fish?
25:37Canned fish is a mixture of salt-marinated red pepper and yuzu.
25:43It's a fermented seasoning that has been aged for three years.
25:49I really like canned fish.
25:51It's spicy, isn't it?
25:53How did he make it so that children can eat it?
26:01He mixed it with local fish.
26:07He added sugar to canned fish.
26:10He made it into a sour and easy-to-eat sauce.
26:13It's a very popular menu.
26:16He also has a way to make people feel grateful for the food.
26:22Mr. Sato, how high is the temperature today?
26:24It's 70 degrees.
26:26How many minutes is it?
26:27It's 70 degrees.
26:28It's not as hard as I thought.
26:29It's delicious.
26:31I take pictures and videos on my iPad.
26:35I edit the videos and upload them while I'm eating.
26:39I look at the kids eating and think,
26:41this is how they eat.
26:43That's how I make the videos.
26:46It was delicious.
26:47It was delicious.
26:48It was delicious.
26:49It was delicious.
26:50It was delicious.
26:51It was delicious.
26:52It was delicious.
26:54As a result of such efforts, the remaining eating rate is almost 0%.
27:00It's wonderful.
27:01It feels good.
27:02I can do my best because I have this.
27:05It's different from when I was eating.
27:09It was very colorful.
27:12It was almost brown.
27:15Next, Mr. Tabata from Sasayama, Tanba, Hyogo Prefecture.
27:20He has won the Hyogo Prefecture three times in the past.
27:23It's said to be a fierce battle.
27:24He has won the Hyogo Prefecture three times in the past?
27:26That's right.
27:27Hyogo has a very high level of eating.
27:30It's very high.
27:32Mr. Tabata from Sasayama, Tanba, Hyogo Prefecture is the one who makes the lunch box.
27:39At the Seibu School Lunch Center in Tsutomesaki,
27:42he makes about 2,100 meals from kindergarten to junior high school every day.
27:49The Mapo Tofu looks delicious.
27:50Yes.
27:51It's very impressive.
27:52He has won the Hyogo Prefecture three times in the past.
27:55He has won the Hyogo Prefecture three times in the past.
27:59Although he produces a large number of meals,
28:01he provides the best quality lunch for children.
28:07Here is the winning lunch box of Mr. Tabata.
28:12It's like this.
28:13It's from Tanba.
28:14Black beans will definitely come out.
28:15That's right.
28:17It's Sawaraya with a sauce of local specialty, Nekansho Futo Negi.
28:23It has sticky and chewy texture of satoimo and botanjiru with mochi.
28:31Among them, the menu which uses the local specialty of Sasayama, Tanba, is Black Beans Rice.
28:38Sasayama, Tanba, is the best producer of black soybeans in Japan.
28:44In addition, it is also a famous producer of Hoshihikari.
28:48It is also used for lunch.
28:50Mr. Tabata has prepared a menu for Matsuko.
28:56He has prepared an original lunch box.
28:59What is the adult lunch box which was prepared for Matsuko?
29:05It's very delicious.
29:06It's delicious, isn't it?
29:08I can eat a lot.
29:11The winner of the National School Lunch Box Competition,
29:14what is the lunch box which Mr. Tabata has prepared for Matsuko?
29:18I'm happy.
29:20I want to eat black beans, too.
29:22Mr. Tabata, please prepare some black beans.
29:24It's really delicious.
29:25The adult lunch box.
29:27Excuse me.
29:28I'm sorry.
29:30Don't tell your mother.
29:33These are the four items which Mr. Tabata has prepared for Matsuko.
29:41By the way, do I know Mr. Tabata?
29:46I like him very much.
29:51I have a message from Mr. Tabata.
29:54I will read it.
29:55Mr. Matsuko, I always enjoy watching you.
29:58I think you are very active and busy.
30:01The green part of Japanese leek is similar to green onion.
30:03It is a food that is difficult for children to eat.
30:05So I add vinegar and miso to make it relatively sweet.
30:09So it goes very well with rice.
30:12You didn't know that, did you?
30:14I like it very much.
30:20Please be careful not to eat too much rice.
30:23Mr. Tabata, you are like that, too.
30:26You are like sake.
30:30I really like Japanese leek.
30:35I can eat a bowl of rice.
30:38It's delicious.
30:40It's delicious, isn't it?
30:42What's next?
30:44I like black bean sushi.
30:47Mr. Matsuko, your eyes are tired because of the light of the TV.
30:52The black beans in Sasayama are rich in anthocyanin.
30:57It is a famous product in our town.
30:59So please eat it deliciously.
31:03It's delicious.
31:06Soboroni uses onions, carrots, potatoes, tofu, chikuwa, ingen and many other ingredients.
31:12Soboroni is low in salt.
31:14However, it is easy to taste the umami of the ingredients.
31:18As you said, we reduce the amount of seasoning.
31:23That's right.
31:24It's amazing that children can eat this now.
31:28I don't think we have this at home.
31:30I understand now.
31:32I was eating something amazing.
31:38Maybe 10 years from now.
31:41I hope you think so at that time.
31:44So for now, please eat a lot.