サスティな！～こんなとこにもSDGs～ 2024年9月7日 冷蔵庫に余りがちな野菜を使った超簡単レシピ！
サスティな！～こんなとこにもSDGs～ 2024年9月7日 冷蔵庫に余りがちな野菜を使った超簡単レシピ！
#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
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TVTranscript
00:00A YEAR LATER
00:01Do you know how much food is wasted in a year in Japan?
00:08I don't want to know.
00:09472,000 tons of food waste
00:13Wow, that's a lot.
00:16About 1,300 large trucks are disposed of every day.
00:24In the meantime, TikTok is popular for its use of leftover ingredients and simple and easy recipes.
00:32A lot of people are talking about it in the company.
00:38Actually, this is an account of Mitsukan, which is familiar with Boss.
00:44Now, Mitsukan has a unique approach that doesn't waste food.
00:49Wow, that's amazing.
00:52This time, we're at the newly renovated Mitsukan Museum.
00:58We'll have fun experiencing the power of Boss.
01:02He'll teach us a recommended recipe using leftover vegetables.
01:07In addition...
01:08The apron looks good on you.
01:12I'll put it in.
01:13Kamio can make it easily, too.
01:16He'll try a simple recipe.
01:19How will it taste?
01:22Sustina
01:24There's also SDGs in places like this.
01:27It doesn't take much effort to make the leftovers delicious.
01:31Wow, it's delicious.
01:33Do you make your friends eat it, too?
01:35No, I don't.
01:36That's why.
01:38What will he report?
01:41Hello, I'm Machigun.
01:44Nice to meet you.
01:47It's hot.
01:48It's hot.
01:51This is Sustina's third appearance.
01:54Takizawa and Nishihori, who are active as garbage cleaners.
02:00They've reported to the Takizawa family twice in the past.
02:05My family isn't here today.
02:08What?
02:09They're not here?
02:10I think it's bad.
02:12It's bad.
02:13I've made a lot of mistakes, but it's because of the kids.
02:16Oh, I see.
02:20This time, we'll go to the Mitsukan Headquarters in Aichi Prefecture.
02:27They'll teach us how to use the leftover vegetables.
02:31But before that...
02:34Hello.
02:37Nice to meet you.
02:39I'd like to show you around the museum.
02:41Is this a museum?
02:42Yes, it is.
02:43It's a museum.
02:45It's stylish.
02:46It's cute.
02:48Right next to the Mitsukan Headquarters,
02:50this modern Japanese-style building is the famous Mitsukan Museum.
02:56It just opened in March of this year.
02:59The difference between the outside and the inside is amazing.
03:01You can see, touch, and enjoy,
03:03but you can also learn about food waste and vinegar.
03:06It's an experimental museum.
03:09It's nice to be able to experience it.
03:11Let's explore the inside.
03:16It's easy.
03:20Wow!
03:22This is interesting.
03:25It's different from what was used at the time, right?
03:27It's what was used.
03:28It's what was used?
03:30The Kano family actually used it to make vinegar until the war.
03:35It's 1.8 meters high.
03:38It's big.
03:39It's nice to be able to see it up close.
03:41Speaking of Mitsukan, it's vinegar.
03:44Do you know why Mitsukan started making vinegar?
03:48They actually used this huge bucket to make something else.
03:54Really?
03:55Sake?
03:56We were originally a sake brewery.
04:00You made sake?
04:01Yes.
04:02If you squeeze the sake, it becomes sake.
04:06At the time, there weren't many ways to use it.
04:08I see.
04:10Originally, they made sake in this kind of bucket.
04:14But they started making vinegar to reuse the sake that comes out every time they squeeze the sake.
04:22It's Sustina.
04:23It all started with the idea of food loss.
04:26That's amazing.
04:28In addition, there is a secret in this Mitsukan museum.
04:33Originally, there was a factory called Kanda Factory.
04:38They reused old tools, pillars, and needles.
04:42They used to make vinegar?
04:44Yes.
04:45I didn't know that.
04:46I didn't know it was a place like that.
04:47Originally, a museum was built where the vinegar factory was located.
04:52The building itself is very Sustina, such as using the bones that were used in the factory.
05:01And it still is.
05:04Can you see anything?
05:05It's white.
05:08What's that?
05:10There's a machine underneath.
05:13There is a factory under the museum, and vinegar is being made.
05:19I see.
05:20That's amazing.
05:22Do you still use sake kasu?
05:25No, I keep using it.
05:26You keep using it?
05:27Yes.
05:29Some of the vinegar is still made from sake kasu.
05:35Mitsukan's wasteful spirit is inherited.
05:40But how do you make vinegar?
05:44I don't know.
05:45Please come this way.
05:46What is this?
05:48This is an attraction called You are a Vinegar Maker.
05:51It's cute.
05:52Can I experience it?
05:55This is an attraction where you can experience making vinegar virtually.
06:00Virtual is amazing.
06:02You can learn how vinegar is made by using an avatar with your own face.
06:11Come on, let's get started.
06:13Air.
06:15Air.
06:16Vinegar.
06:17Can I put in air?
06:18A lot of air.
06:20The ingredients needed to make vinegar.
06:22Collecting sake, air, and saku-sankin and putting them in a fermenting container is a virtual experience.
06:29I didn't know that.
06:33You can use your body to learn with a sense of the game.
06:36It's very popular with children.
06:39If you do this, you'll learn a little.
06:42That's right.
06:43I think it's good that you can learn while having fun.
06:47Saku-sankin.
06:51There are other exhibits like this.
06:53This is a replica of a huge ship that is said to have carried vinegar made here to Edo.
06:59Wow.
07:01It's huge.
07:03You can experience the sea trip to Edo by a large screen.
07:11A storm is coming.
07:12It's a great performance.
07:15In addition, there is an experience-type attraction that is very popular with children.
07:22This is an image of a garden of light.
07:25A garden of light.
07:26It's a corner where you can learn about food waste.
07:29Food waste is a problem that must be solved.
07:33There are a lot of ingredients that can be thrown away even though they can still be eaten.
07:39There is an attraction where you can learn about food waste in a fun way.
07:46Turn the steering wheel and go around the city to get food that can be thrown away.
07:55This is fun.
07:58If you beat it to the rhythm,
08:04What can you do?
08:05Congratulations.
08:07This is a pizza made with leftover ingredients.
08:11He is a very advanced person.
08:13It's good to learn.
08:16It's good to learn that there is food waste.
08:21It's good to learn what to do if it's thrown away.
08:25I'm looking forward to it.
08:29Two machine guns who learned about food waste and vinegar.
08:34From now on, let's go to the headquarters next door.
08:38Let's learn how to use leftover ingredients using vinegar.
08:47I'm in the kitchen.
08:50I'm calling a teacher here.
08:52Teacher.
08:53What's your name?
08:56It's not that far away.
08:59I'm introducing a simple recipe on TikTok.
09:05I'm also introducing a recipe for using vegetables deliciously.
09:11According to the data, vegetables are the most likely to be thrown away.
09:17That's right.
09:18I know.
09:19I'm sorry.
09:20If you notice.
09:22So, what is Mitsukan doing as part of the food waste countermeasure?
09:29Pickles.
09:31The idea recipe is to use leftover vegetables in the refrigerator as pickles and eat them deliciously.
09:39Let's ask Aoki, who is also developing a menu on TikTok, to tell us about the recommended pickles.
09:48I haven't introduced it on TikTok yet.
09:50This is my recommended recipe.
09:52It's going to be a buzzword from now on.
09:55People are going to say,
09:56Thank you for the buzzword.
09:58He has a round face.
10:00I'm going to make pickles with leftover vegetables.
10:05Do you have the same thing at home?
10:07That's right.
10:08I don't know how to use paprika.
10:11It's difficult.
10:12I often see people like that.
10:14This time, I'm going to use these vegetables that are often left in the refrigerator.
10:21And what is indispensable for a wasteful pickle?
10:24It's a simple vinegar.
10:26It's convenient.
10:27Simple vinegar?
10:29If you use this, you don't have to add sugar or salt.
10:34Anyone can easily make delicious food with this one.
10:38And it's delicious.
10:39Let's start cooking.
10:42Mr. NISHIHORI.
10:44Please cut the cucumber, paprika, and celery into sticks.
10:51It's like a stick.
10:53Mr. TAKIZAWA.
10:54Please cut the mini tomatoes with a toothpick.
10:59This is difficult.
11:02Let's do it.
11:03I thought it was strange.
11:04I don't have a knife.
11:06First, cut the long vegetables into sticks.
11:12Vinegar is good for your health.
11:14Yes.
11:15Vinegar makes the pickles last longer.
11:19Vinegar makes the pickles last longer?
11:21Why is that?
11:23Vinegar has the effect of suppressing the growth of bacteria.
11:29It's a long-lasting effect.
11:31Yes.
11:33Cut the large vegetables, such as purple onions, into thin slices.
11:37I'll put it on the onions, too.
11:38Thank you very much.
11:39Here you go.
11:41It's very soft.
11:44This is difficult.
11:45It's okay.
11:49After cutting it, put it in a bottle.
11:52It's good to put it in a bottle.
11:53It's good.
11:55This is fashionable.
11:57This is fashionable.
11:58This is fashionable.
11:59This is fashionable.
12:00This is fashionable.
12:02All you have to do is put the vinegar in until the vegetables are soaked.
12:08It's not a wasteful pickle.
12:09It's a fashionable pickle.
12:10Isn't it?
12:12It's really fashionable.
12:13I think so, too.
12:16Cool it in the refrigerator for two hours and pickle it.
12:21A wasteful pickle of leftover vegetables is complete.
12:25How does it taste?
12:32It's delicious.
12:34It's refreshing.
12:35It has a lot of sweetness.
12:36Yes.
12:38It's delicious.
12:39It's good.
12:40I think it's good when it's a little hard and crunchy.
12:49You're good.
12:53It's not like the pickle I imagined.
12:56It's not like a wasteful pickle, so even children can eat it.
12:58That's right.
12:59Why don't we open a store together?
13:01That's right.
13:04In addition, the core of broccoli, which is usually discarded, is also pickled in vinegar, sesame oil, and chili oil.
13:12It's delicious.
13:13It's a delicious and fashionable snack.
13:15It's fashionable.
13:16I pickled it for about 30 minutes, but I think it's okay to pickle it a little longer.
13:22It's been a while.
13:23It's been a while.
13:24Yes.
13:25It's fashionable.
13:26I think it goes well with the taste of broccoli.
13:28I think so.
13:29It's delicious.
13:32It's delicious.
13:33This is delicious.
13:34Right?
13:36This arrangement menu is also a delicious hot dog made with pickles made with KANTANSU.
13:44By putting the cucumber cut in the same way as before in a storage bag with KANTANSU and rubbing it in,
13:52the time to soak in the refrigerator is shortened to 30 minutes.
13:57In a blink of an eye, the cucumber pickles are ready.
14:02This cucumber pickles go very well with hot dogs.
14:07Can I put it in?
14:08Please put it in.
14:10Is it okay?
14:12How much should I put it in?
14:13As you like.
14:14I see.
14:16If you sprinkle ketchup and mustard as you like,
14:22the hot dog with a new sense of crispness will be completed.
14:29It's like a hot dog in a restaurant.
14:34It's delicious.
14:36The usual hot dog with pickles is also delicious.
14:39It's good if you don't like it.
14:40That's right.
14:41It's sour.
14:42I think anyone can eat this.
14:43That's right.
14:45The cucumber pickles are also juicy.
14:47I think it will be a slightly different hot dog.
14:49It doesn't take much effort.
14:51And the remaining ingredients are delicious.
14:54There is nothing to say.
14:55There is no food left.
14:58After this, we will introduce a further arrangement recipe using cucumber pickles in the studio.
15:06Will you introduce it in the studio and make it for us?
15:10No, no, no.
15:11Standby, standby.
15:13I'm the one who doesn't seem to cook the most.
15:18What do you mean by that?
15:20You just said that when you looked at me.
15:23It's a simple recipe, so it's the most convincing for me to do it.
15:27It's really easy.
15:28That's right.
15:30KAMIO's SUSTINA COOKING
15:35Challenge the easy-to-cook dish of leftover vegetables using vinegar.
15:38What is the menu?
15:41Easy-to-save recipe.
15:43I will make a simple stir-fry of chicken and cucumber.
15:46It looks delicious.
15:47It looks delicious.
15:49This is all the ingredients.
15:51Chicken thigh, salt and pepper, a little oil.
15:56By using the cucumber and onion pickles I introduced earlier, you can also season it.
16:04Seasoning doesn't fail.
16:06That's right. It depends on the bag.
16:09Leave it to me.
16:11Please.
16:12First of all, I will cut the chicken into bite-sized pieces.
16:16Is it a thigh of a chicken?
16:17Yes, it looks like a thigh.
16:19It has a skin on it.
16:20It may be difficult to cut.
16:23You don't remove the tendon, do you?
16:24No.
16:27It's tough.
16:30You are good at cutting.
16:31That's right.
16:32You look good in an apron.
16:35Yes, I look good in an apron.
16:37It's cool.
16:43Next, lightly sprinkle salt and pepper.
16:47Heat the salad oil in a frying pan and bake the skin side down.
16:53What kind of grilled food do you cook at home?
16:56I wonder what it is.
16:58Tompei-yaki.
16:59It looks delicious.
17:01Isn't it rare for people to make Tompei-yaki at home?
17:04It's rare.
17:05It's rare, isn't it?
17:07Do you let your friends eat it?
17:09No, I don't.
17:10Why?
17:12You strongly deny it.
17:15Turn the chicken over and bake it on medium heat for about 5 minutes.
17:20I will put it in here.
17:22Okay.
17:24Here is the point.
17:26Put the cucumber and onion pickles in it.
17:31Stir-fry it quickly.
17:34It's hard to think of how to stir-fry pickles.
17:36It's hard to think of.
17:38Here, I will put this soup.
17:41What is this?
17:43This is a simple vinegar.
17:44It's a vinegar, isn't it?
17:47I will put this in.
17:49Add 6 tablespoons of vinegar.
17:51This is also a seasoning.
17:54It's interesting.
17:56It looks really delicious.
17:57It's true.
17:58It looks really delicious.
18:01I think it's okay.
18:02I will taste it.
18:05Is it the taste I expected?
18:12It's hot, isn't it?
18:14It's done.
18:16We will taste the finished product later.
18:19What is the appearance of this messy face?
18:22It's noisy.
18:25Chigasaki City, Kanagawa Prefecture.
18:29Here in Chigasaki City Hall, we are gathering topics by upcycling something.
18:34Let's go.
18:38Hello.
18:39Hello.
18:40I heard that you are upcycling something here.
18:45Here it is.
18:46This is it.
18:48Is this a miton used for cooking?
18:51That's right.
18:53I think I've seen this color before.
18:55Why did you decide to make a miton?
18:58This fabric is very hot, so I made it a miton.
19:02It's very hot.
19:04That's the hint.
19:05Is that so?
19:07A miton that looks like it can be found anywhere.
19:11It has a characteristic orange color and has black stains.
19:16I will show you the correct place.
19:18Please.
19:21The correct place?
19:23Where is it?
19:25Here it is.
19:27So that's what it is.
19:29That's right.
19:30This miton was upcycled.
19:35I see.
19:37Here is a question.
19:41What is the origin of the famous miton that Chigasaki City Hall upcycled?
19:50It's a fabric used for welding.
19:54It's Chigasaki City, so it's a fabric on a parasol.
19:58Can I say the answer?
19:59Yes, please.
20:00It's a heat-resistant cloth.
20:04It's strong against heat.
20:05That's true.
20:08The correct answer is...
20:11Here it is.
20:12What is the origin of the miton?
20:15That's interesting.
20:20This miton was upcycled by Chigasaki City Hall.
20:26What is the surprising material?
20:30Here it is.
20:33It's fire training.
20:35Isn't it close?
20:36This miton was upcycled from a fireman's fire suit.
20:41It's strong against heat.
20:43But it's almost correct.
20:45The correct answer is a fireman's fire suit.
20:49Why did you decide to upcycle a fire suit?
20:53We had to switch to a new fire suit due to the safety standards of the fire suit.
20:58I see.
20:59We were going to dispose of about 280 fire suits.
21:03We thought it would be a waste to dispose of them, so we consulted with a local company.
21:10Chigasaki City is a good place.
21:13Firefighters' fire suits are hard to burn, so they are very durable.
21:19In addition to mitons, they are also used for tote bags and sacoches.
21:27This sacoche uses the chest pocket of the fire suit as it is.
21:32That's true.
21:34It's the same as it is.
21:36That's right.
21:38It's divided into three.
21:41It's divided so that it's easy to put out antennas such as transceivers.
21:45It's very practical.
21:47In addition to fire suits, we are also considering upcycling rescue suits.
21:52We are also making such prototypes.
21:54Is this a stuffed animal?
21:56It's cute.
21:58I hope you will be interested in the work of firefighters and firefighters by touching these products.
22:05These are goods made with fire suits to protect the lives of citizens.
22:09Please check it out.
22:11It's done.
22:13After this, we will eat Kamio's cooking.
22:17I wonder if it was delicious.
22:23Stir-fried chicken and cucumber with pickles made with kantan vinegar.
22:29What is the important taste?
22:32Let's eat.
22:37This is rare.
22:39Don't say it yourself.
22:44Cucumber is on top of the chicken.
22:48This is delicious.
22:50The texture of the cucumber is good.
22:52The sweetness of the meat is good.
22:56That's right.
22:59You are noisy.
23:02Let's eat.
23:08This is delicious.
23:16The sweetness and sourness are strong.
23:18It's like a sauce.
23:20Is that so?
23:22How is it?
23:25I'm very satisfied.
23:29It was delicious.
23:31I ate it all.
23:33I'm very confident.
23:35I ate it all.
23:37I want the chef to stay away from me.
23:40This is it.
23:42There is no liver.
23:44Why?
23:46This is amazing.
23:48I want you to teach me such a thing.