マツコの知らない世界
Category
🎥
Short filmTranscript
00:00Oh, it's the ex-A.D.
00:06The ex-A.D. who eats ochazuke seven times a week,
00:10Mochizuki Mochiko and her illustrator, Sumire.
00:15Nice to meet you.
00:17Nice to meet you, too.
00:20Which one is Mochizuki?
00:21Yes, I'm Mochizuki Mochiko.
00:23That's a bad prediction.
00:25I'm the oldest today.
00:26You're the oldest?
00:28What did you do?
00:29My name is Sumire.
00:31Oh!
00:32I'm sorry, it's complicated.
00:36What?
00:37I thought she was safe, but she's dangerous.
00:43This is what we, ochazuke lovers, want to tell you.
00:47It's the other way around.
00:49You're scary, ex-A.D.
00:52The era of ochazuke has come to an end.
00:54Now, ochazuke specialty stores are booming.
00:57There are about 100 of them in Japan.
01:01It's said that the older generation of ochazuke
01:03eat ochazuke because they can't help it.
01:06It's a small image.
01:09I'm sorry.
01:11It's hard to say this when there are two ochazuke lovers next to me,
01:16but I want to eat rice as it is.
01:19I love rice.
01:21I see.
01:22I haven't eaten ochazuke for more than 10 years.
01:26I don't remember.
01:28I don't usually eat ochazuke that much.
01:32I loved nagatanien ochazuke at home,
01:35but I used it as furikake.
01:38I was often scolded by my grandmother.
01:41Don't laugh!
01:43I don't hate it.
01:45You two are difficult.
01:48I don't hate it.
01:51I don't know.
01:53The world of ochazuke.
01:57A long time ago,
01:58the image of a man who finishes his work after a night's work or a drink was strong,
02:05but now, ochazuke is booming among women.
02:11I can eat it when I'm on a diet.
02:13It seems to be good for the body.
02:15I don't feel guilty even if I eat it.
02:18In the past few years,
02:20ochazuke specialty stores have been born one after another.
02:24In April this year,
02:26Shinise Yamamoto-yama,
02:28who has been making ochazuke and nori since 1690,
02:31opened an ochazuke specialty store in Shinjuku.
02:36The most popular is Yamamoto-yama Norizakuchazuke.
02:41If you use three kinds of nori,
02:43which have different tastes and scents,
02:45and eat a bite,
02:47you can feel the scent of miso.
02:52I'd like to introduce you to the world of ochazuke.
02:56I've liked it since I was in elementary school.
02:58Since when?
03:02Mochizuki Mochiko-san,
03:05who was healed by ochazuke and became an ochazuke specialist writer,
03:12and a friend of ochazuke.
03:15I'm Suremi, a girl who eats ochazuke seven times a week.
03:22There are more than 90 types of ochazuke stock at home.
03:28Suremi eats ochazuke seven times a week.
03:33These two are tonight's guests.
03:39Ochazuke is delicious.
03:42From the traditional kyo-chazuke, which is particular about the soup stock,
03:47to the kawaritane, which is eaten with tonkotsu chicken soup.
03:53Let me introduce you to the best ochazuke in Japan.
03:57The soup stock, bonito flakes, and rice are all delicious.
04:00In addition, there are a variety of instant ochazuke at home.
04:09First of all, in 1972, the original instant ochazuke, Nagatani-en, evolved surprisingly.
04:18So we brought Suremi's favorite products to the studio.
04:24There are a lot of types of ochazuke these days, right?
04:26Yes, there are 36 types.
04:29What should I do?
04:32Is there anything you're interested in?
04:34Is there anything you've never eaten?
04:36I've eaten all the previous ones.
04:40What's the big one?
04:42This is Gotouchi Ochazuke.
04:44Is there Gotouchi Ochazuke?
04:46Yes, there are 10 types.
04:48I'll try it next time.
04:50Hida-gyu Ochazuke?
04:51Yes, Hida-gyu Ochazuke and Akakabu Ochazuke.
04:54In Okinawa, there is Goya Champuru Ochazuke.
04:58Is that so?
05:00In Kanagawa Prefecture, there is Fukahide Ochazuke.
05:05Why Fukahide in Kanagawa Prefecture?
05:07Because it's a Chinese town.
05:09Oh, it's a Chinese town.
05:11That's too much.
05:13What's that cute package?
05:16It's for kids.
05:17Oh, it's for kids.
05:19There is Creamy Curry Ochazuke.
05:23Curry Ochazuke.
05:27I've never eaten Dashi Ochazuke.
05:31This is one of my favorites.
05:33It's shrimp tempura.
05:35Is it really shrimp?
05:36Yes, it is.
05:37It's my favorite.
05:39I'll eat it.
05:40Really?
05:43What's great about this is that it has tempura bits.
05:47Please enjoy the smell of shrimp and tempura bits.
05:50He's eating it in one bite.
05:59He's eating it in two bites.
06:05That's why people in Nagasaki like it.
06:08I'm glad to hear that.
06:12Dashi Ochazuke is good, too.
06:16But...
06:18I don't know if Sapporo Ichiban is better than a really good ramen shop.
06:26That's what I think.
06:28When was it opened?
06:3072 years ago.
06:3172 years ago?
06:34In 1953, a small restaurant in Nagasaki thought of making Ochazuke easily at home.
06:46At that time, a bag of Ochazuke cost 10 yen.
06:50But it was a big hit because of its deliciousness.
06:53When I ate it, it was sold for almost 30 years.
06:59That's right.
07:00And the taste hasn't changed.
07:02Hasn't it changed?
07:03No, it hasn't.
07:04That's amazing.
07:05Did it reach that taste 70 years ago?
07:07That's right.
07:08What's that mysterious green powder?
07:11That's green tea, salt, sugar, and kelp powder.
07:16There's sugar in it, too?
07:17That's right.
07:18That green powder...
07:20When you pour green tea on freshly cooked rice, does it melt?
07:26No, it doesn't melt.
07:30I've eaten Nozawana with furikake.
07:35That's Nozawana from Gotouchi.
07:39But this is...
07:41I have to pour hot water on it.
07:43Nozawana is too big.
07:46That's a good point.
07:47Nozawana is too big.
07:50It's a type of Nozawana that absorbs hot water and becomes crispy.
07:54First, I'll try it without Nozawana.
07:58Then, I'll try it with normal green tea.
08:05It's delicious.
08:09I'm using a certain amount of green tea, so it's too strong.
08:15But if you mix it with rice, the taste will be just right.
08:21We didn't know that.
08:23But it's delicious, isn't it?
08:25There's a package that says it's delicious even if you mix it with rice.
08:32I do that.
08:34It's a long story.
08:36Do you notice any big differences between nori chazuke and sake chazuke?
08:43Are you talking about the size?
08:46That's right.
08:47The package is a little different, too.
08:49As you can see, sake chazuke and other chazuke are made of paper.
08:55The nori chazuke is made of plastic so that it doesn't break.
09:00Is the nori chazuke that strong?
09:02That's right.
09:03The nori chazuke was made so that the nori chazuke wouldn't be damp.
09:08I see.
09:11But I'm glad the nori chazuke was made.
09:14Thank you very much.
09:16Do you guys get paid?
09:19No, we don't.
09:21It's not good to be paid.
09:36I want you to taste the best taste of sake chazuke.
09:42The story of the soup stock is said to have been a culture since the Jomon period.
09:51There was a Jomon period, and it was said that it was said that it was delicious to boil shellfish with food.
09:58The origin of sake chazuke is said to be the Heian period.
10:01Did you eat sake chazuke in the Heian period?
10:03There was a food called Yuzuke, which was eaten with rice and hot water.
10:09Since then, the culture of sake chazuke has spread widely in the Edo period.
10:14There was a sake chazuke shop like this.
10:16At that time, sake chazuke was said to be chazuru.
10:20It's a little modern, isn't it?
10:22No, it's not.
10:26The sake chazuke that started with hot water continues to change with the times.
10:31Now, it's common to eat it with soup stock.
10:37From now on, we will introduce the local sake chazuke that Mr. Mochizuki recommends.
10:44Since it is an island country, the source of the soup stock is different from place to place.
10:49This is the Awasedashi of the Kanto region.
10:51This is also said to be a culture that developed in the Edo period.
10:53Since the Edo Shogunate is the most active, various delicious things from all over the world gather there.
10:59Therefore, it is said that the source of the soup stock was the combination of konbu and bonito flakes.
11:06It's a good thing to be able to use the soup stock of konbu.
11:12Mr. Mochizuki's recommended sake chazuke shop, which is particular about the Awasedashi, is located in Hanzomon.
11:20It is a delicious soup stock.
11:23The ingredients of the soup stock that determines the taste are
11:28five kinds of konbu, grilled fish, and sea bream.
11:34It is not good to use konbu with a hot temperature.
11:37After simmering it slowly, take it out quickly.
11:41Then raise the temperature of the other ingredients and simmer for 20 minutes.
11:47Each ingredient is particular about how to make the soup stock.
11:51It takes three hours to make it.
11:55This soup stock can only be eaten with tea.
11:57That's right.
11:58This is a shop that only sells tea.
12:00There are various menus in the soup stock of sea bream.
12:03Among them, my recommendation is this.
12:05It is a soup stock chazuke with salmon and salmon roe.
12:07This is very delicious.
12:10I'm not good at putting hot water on salmon roe.
12:14Oh, I see.
12:15It's okay. Let's coexist.
12:17You don't have to force coexistence.
12:20Have you ever eaten the tuna soup stock of Shizuoka?
12:25I don't think I've ever eaten tuna soup stock.
12:27The amount of water in this tuna is the largest in Japan.
12:30It is a tuna like katsuo-bushi.
12:33It's gorgeous.
12:35Katsuo-bushi is also gorgeous.
12:37It is said that people in Shizuoka prefecture use this to make powder and put it in food.
12:42You can eat chazuke with tuna-bushi.
12:47It is located in Shizuoka prefecture.
12:49It is located in Izu village station.
12:52It is called Tuna Dojo.
12:57You can eat luxurious tuna here.
13:00This is a tuna with five kinds.
13:02This is a tuna with five kinds.
13:04You can eat this as it is.
13:06You can eat this as it is.
13:09Do you put chazuke in that?
13:11The soup stock is very rich.
13:14This is a tuna chicken soup stock.
13:19By putting tuna-bushi in this soup stock, the richness of the tuna and the flavor of the tuna are combined.
13:28It goes well with sashimi.
13:32This is like ramen.
13:35This is tuna with fish powder.
13:37Do you put chazuke in tuna with fish powder?
13:42This is chazuke.
13:44If there is rice, ingredients, and soup, it is chazuke.
13:47I see.
13:49I understand.
13:51There are various kinds of chazuke such as cold chazuke with mentaiko and fuku-dashi.
14:04This is the shop I would like to introduce in particular.
14:07This is a shop that uses Katsuo-dashi from Kochi prefecture and Kyoto-style Kyofu-dashi.
14:13This is a shop that uses Katsuo-dashi from Kochi prefecture and Kyoto-style Kyofu-dashi.
14:17First, let's introduce Katsuo-dashi from Kochi.
14:20This is a famous place for Katsuo-dashi, which is known for its one-shot fishing.
14:26General Katsuo-bushi is dried and made by boiling Katsuo-dashi.
14:33In Kochi, the process of drying the fish is repeated for several months.
14:40It is a rich taste that has no smell.
14:44I used to be in charge of shaving Katsuo-dashi.
14:48In charge?
14:49At home.
14:52I miss it.
14:54This is a famous shop where you can enjoy chazuke using Katsuo-dashi from Kochi.
15:00Tanishi, a chazuke shop located in the back of Obiyamachi Koji, a retro drinking street 15 minutes away from Kochi Station.
15:10It opened in 1934.
15:13It is a shop where parents and children share.
15:20The broth uses a lot of local Katsuo-dashi.
15:25The ingredients on top are also Katsuo-dashi.
15:27This is fresh local Katsuo-dashi.
15:29I want to eat it as it is.
15:31You can eat it as it is.
15:33This is soy sauce and garlic-based Himeji.
15:36I want to eat it as it is.
15:39It's delicious even if you put Katsuo-dashi on it.
15:42It's white.
15:46That's good.
15:48That's fine.
15:50I'll cut it in half and give it to you later.
15:55Mochiko recommends the local dashi chazuke.
15:59Next is Kyofu chazuke.
16:02The dashi culture of Kyoto developed not during the Heian and Muromachi period, when Kyoto flourished the most,
16:09but during the Edo period, when the Buke took over and the Kuge withdrew.
16:15Luxurious ingredients that have been used so far are no longer available.
16:19To enhance the taste of the ingredients and enjoy them, light-flavored Kyo-dashi was born.
16:25I see.
16:28Mochiko recommends a shop where you can enjoy Kyoto's dashi to the fullest.
16:33This is Gion Doroya, a chazuke shop located in Gion,
16:38eight minutes' walk from Gion Shijo Station.
16:46It opened in 2002.
16:48It's a very popular chazuke shop in Gion.
16:51I'm a little worried about that fat customer.
16:54Is that okay?
16:58I use Katsuo-dashi.
17:00Katsuo-dashi has a different way of making it,
17:02so the light color is the characteristic of Kyo-dashi.
17:07Here, you can enjoy about 15 kinds of chazuke,
17:10including Chirimen Sansho, Fukimiso, and Kyoto's famous Shibazuke.
17:18I think both Kyoto and Kochi use Katsuo-dashi,
17:22but the taste of Katsuo-dashi varies from region to region,
17:25so I'd like you to compare them today.
17:27This is Tanishi's Katsuo-dashi.
17:29Are you going to eat it as it is?
17:31Well, first of all...
17:41It's not good.
17:43You ate two pieces.
17:45Please leave one piece.
17:47I'll leave it.
17:51Katsuo-dashi in summer is light.
17:57Oh, it's getting white.
18:13I think it's a little cooked and chewy.
18:17This is good.
18:18It's half-raw.
18:20How about the soup stock?
18:22The soup stock is delicious.
18:24I think the soup stock is a little thick.
18:27I think so, too.
18:28I think it's more delicious than the soup stock in a bowl.
18:33This is Doruya's chazuke.
18:35It's like chazuke, isn't it?
18:49Both of them use Katsuo-dashi.
18:53The soup stock is delicious.
18:58It's completely different.
19:00I think it's delicious.
19:04Now, both of them use a lot of soup stock.
19:09I want to taste it as a single dish.
19:17Until now, you said various soup stock.
19:20Don't say that.
19:23You said the soup stock was delicious.
19:27I want to live a polite life.
19:32Don't talk about a polite life.
19:36I want to live a polite life.
19:39You want to live a polite life.
19:44You run to chazuke.
19:46That's right.
19:47Women who run to chazuke are like that.
19:50That's not true.
19:52That's not true.
19:54I think Suremi is good.
20:00I like ramen.
20:03But I think it's more satisfying to eat delicious chazuke and salad.
20:11That's right.
20:13I eat ramen every day, but I'm a polite person on SNS.
20:18You are laughing a lot.
20:20You are a very poisonous person.
20:23But I understand.
20:25You are a scapegoat.
20:28That's right.
20:30Don't talk about mochizuki.
20:33People who want to live a polite life don't dress like that.
20:38That's right.
20:40You are a scapegoat.
20:43After this, the instant chazuke mania, Suremi, is very good.
20:48This is a delicious chazuke that makes you feel like you are traveling at home.
20:54This is the ultimate chazuke.
21:00This is good.
21:02This is good.
21:05The most important thing is to eat this before it gets soggy.
21:08This doesn't look delicious at all.
21:23Suremi eats instant chazuke seven days a week.
21:28He is particular about eating.
21:34This is okay.
21:40This is Suremi's home.
21:43She lives with her husband in a room of 1LDK.
21:47Do you take a picture of this?
21:49That's right.
21:51This is the bowl I usually eat.
21:54I use this bowl for chazuke.
21:58This bowl is thin.
22:00The rice, tea, and ingredients fit perfectly in this bowl.
22:06She also uses frozen rice mixed with mochimugi.
22:11I use frozen rice.
22:13This is rice for chazuke.
22:15I understand this.
22:17Freshly cooked rice gets soggy.
22:22That's right.
22:23It's troublesome to boil water.
22:25I use this bowl for chazuke.
22:28This is the most important thing.
22:32I use this bowl for chazuke.
22:35This is the most important thing to eat before it gets soggy.
22:39This doesn't look delicious at all.
22:44What is the biggest attraction of instant chazuke?
22:52Instant chazuke is the weapon of the city.
22:54This is the best chazuke in Japan.
22:56Women can eat a bowl of chazuke.
22:58Did you feel like you were traveling?
23:01When did you feel like you were traveling?
23:05When I ate chazuke, I felt like I was breathing out of my nose.
23:09Do you feel like you're traveling only here?
23:11That's right.
23:12I feel like I'm traveling around here.
23:14I recommend SUREMI.
23:16This is a chazuke that makes you feel like you're traveling.
23:22I'm curious about the persimmon seeds.
23:25This is delicious.
23:26This is a bitter taste.
23:30That's right.
23:31This is chazuke.
23:32This is a bitter taste.
23:36This is a bitter taste.
23:40This is a bitter taste until you finish eating.
23:42This is delicious even if you eat it as it is.
23:44This is different from Okinawa's Aosa chazuke.
23:47This is Okinawa's Aosa chazuke.
23:49This is definitely delicious.
23:53The Aosa chazuke I'm using is a mineral-rich Okinawan sea.
23:57I use only grown Aosa chazuke.
24:01When I put hot water on it, the flavor of Aosa chazuke comes out.
24:05I don't freeze-dry it.
24:07I put it on and dry it.
24:10Chazuke seaweed is hard.
24:12There is a company called CHURAMI SEAFOOD.
24:14I think it contains hard seaweed.
24:16This is Aonori seaweed.
24:18When I put hot water on it, it becomes soft.
24:21This is a very delicious chazuke.
24:23In Umajimura, Kochi Prefecture,
24:26Yuzu, the most famous product in Japan, is used.
24:31Yuzu chazuke, which is perfect for this hot season, is made.
24:39One of CHURAMI SEAFOOD's favorite products is this.
24:42This is my favorite chazuke.
24:44This is Shizuoka chazuke.
24:46This is a real chazuke.
24:48As you said.
24:50I've never eaten chazuke with tea.
24:57What they are making is a shop in Shizuoka.
25:01This is a 100-year-old tea shop.
25:05This is SHIRAKATA DENSHIRO SHOTEN.
25:09Tea is made with eight kinds of local tea leaves.
25:13To give it an elegant taste,
25:15they blend matcha-based tea leaves.
25:20They add Yuzu katsuobushi to it.
25:23They sell it in an instant tea bag.
25:28This is a popular product that sells about 500 dishes a day.
25:33It's the same as making tea.
25:37You can make chazuke even if you don't have tea.
25:45Instant chazuke has a new wind.
25:48This is it.
25:50While staying at home, you can enjoy a luxurious and authentic taste.
25:53Raw chazuke is hot.
25:55Raw chazuke?
25:57The ingredients are in a pouch.
26:00For example, this is HIROYA's chazuke.
26:03This is a first-class chazuke.
26:05This is a large size.
26:07This is interesting.
26:09I would like to recommend this.
26:12This is UNAGI chazuke in Chiga.
26:15This is MAKISHIMA-style chazuke in Nagasaki.
26:19This is GOTOCHI's raw chazuke.
26:26This is a famous eel restaurant in Japan.
26:31UNAGI's famous restaurant NISHITOMO is 7 minutes walk from OMI IMAZU station.
26:41This restaurant was opened in the early Showa era.
26:45The chef's hand-baked kabayaki is popular.
26:48It is also sold at famous department stores such as Daimaru and Kintetsu.
26:54Another popular product of NISHITOMO is eel chazuke.
27:01How to make eel chazuke.
27:04Add raw Japanese pepper to the eel.
27:07Season with a special sauce to go well with chazuke.
27:14By adding hot water to the eel, the fat and umami of the eel will come out.
27:20I don't use furikake.
27:22I make chazuke with eel alone.
27:27This is GOTOCHI's raw chazuke recommended by SUREMI.
27:30Next is NAGASAKI prefecture, which is the best in Japan.
27:37It takes about 30 minutes by car from NAGASAKI station.
27:43There are no convenience stores, traffic lights, or crosswalks.
27:46The population is about 700.
27:49This is a specialty in MAKISHIMA.
27:53This is a chazuke with a chewy texture.
28:02How to make chazuke.
28:06I cut the eel on the day I cooked it.
28:11I put it in a special water-absorbing sheet and let it sit overnight.
28:14This is a chazuke with a special sauce such as salt and green tea.
28:22This looks delicious.
28:24Matsuko.
28:26The chazuke we made is delicious.
28:30I eat chazuke with only eel.
28:34This is MAKISHIMA's chazuke with eel.
28:37I don't put hot water on the eel.
28:41This is a chazuke that goes well with sashimi.
28:50This is delicious.
28:55I put wasabi on the eel.
28:58This is a chazuke with green tea and salt.
29:01This should be delicious with hot water.
29:04I don't put hot water on the eel.
29:08I don't put wasabi on the eel.
29:14However, everyone can eat this deliciously.
29:29How is it?
29:32This chazuke is made for chazuke.
29:41This chazuke is more delicious than eating it as it is.
29:44This chazuke has a salty taste, so it's delicious.
29:48This chazuke has a strong taste.
29:55The eel is here.
30:00This is a simple chazuke with eel.
30:05I put a little hot water on the eel.
30:08You don't have to put a lot of hot water on the eel.
30:17I eat this while chewing.
30:22That's right.
30:24I don't cheat with the sauce of KABAYAKI.
30:27I can taste the eel.
30:30This has a strong taste of Japanese pepper.
30:33This is delicious.
30:36I'm glad I finished eating this.
30:38This is beautiful.
30:41I'm starting to understand.
30:44People who eat a lot like me.
30:47This is the best chazuke.
30:53I'm glad.
30:55I want to eat this with rice.
30:58But I think I can eat this with rice.
31:04I accept this chazuke.
31:09I'm glad.
31:17The world of coral that Masuko doesn't know.
31:22The world of coral that Masuko doesn't know.
31:25The blue sea in summer.
31:27The coral is the jewel box of the sea that fascinates people.
31:35The photo book that captures the beauty of the coral is published every year.
31:41It is an indispensable presence in coloring the aquarium that is popular in recent years.
31:48However.
31:50This is what I want to tell you today.
31:53In 2040, 90% of the coral in the world will be extinct.
31:59I didn't know that SANKAME was the most worried about coral.
32:03I was surprised.
32:06Coral, which is usually colorful in the sea.
32:11That's recent.
32:14The surface of the sea will turn white.
32:17This is a kind of disease called the whitening phenomenon.
32:21Coral is very weak in various places.
32:26The cause is said to be caused by human activities such as global warming and ocean pollution.
32:34He came to protect the coral in great trouble all over the world.
32:39I want as many people as possible to be interested in coral today.
32:45After graduating from Tokyo University, he started a company to study coral.
32:52And for the first time in the world.
32:55Look at this.
32:56Wow.
33:00He succeeded in the population of coral in the middle of winter.
33:08Mr. Yota Takakura.
33:10I started a company to study coral in Tokyo University.
33:17It's good.
33:18Sometimes I try to be popular with my name.
33:22That's right.
33:24He will show us the scenery of the Philippines tonight.
33:30I definitely want you to go this summer.
33:34From the beautiful coral spot in Japan.
33:37What?
33:39Is this one?
33:40It's one of three.
33:42It's a development of production.
33:45A mysterious ecosystem that surprises the public.
33:48In addition, there is a possibility that it will lead to cancer treatment in the future.
33:52Up to cutting-edge research.
33:54Studying other creatures means studying humans again.
34:07The story of coral in Japan.
34:14Speaking of beautiful coral.
34:16Many people imagine the country of the Southern Hemisphere, such as the Great Barrier Reef in Australia.
34:23What Mr. Takakura wants you to see is the coral in Japan.
34:29The reason is that Japan is actually an unknown coral country.
34:36It is said that there are about 80 types of coral in Hawaii.
34:40There are 5 times more than 430 types of coral in Japan.
34:46There are quite a few places where there are no corals.
34:51That's right.
34:52You think there are no corals unless you go to Emerald Green, right?
34:56Surprisingly, there are corals in the sea with a lead color.
35:00Surprisingly, there are corals.
35:02That's right.
35:04Basically, corals live in tropical areas.
35:10In Japan, there is a warm current from Southeast Asia.
35:17So there are corals even in places that are a little off the tropical area.
35:21There are a lot of corals in the Tateyama Bay, right?
35:27That's right.
35:28Tateyama Bay seems to be amazing.
35:31It's a great spot for divers.
35:35That's right.
35:36But it's a little less colorful.
35:41However!
35:42It's amazing.
35:44It's like the Philippines for a moment.
35:46That's right.
35:47The scenery is like that.
35:49After this, a beautiful coral spot that you want to go to in the summer that you can't think of in Japan appears.
35:58Mr. Takakura's recommendation.
36:00A beautiful coral spot in Japan that you definitely want to go to in the summer.
36:05In a close place, there is a place called Hirizohama in Izu.
36:10It's easy to get there.
36:11That's why it's really amazing.
36:14That's right.
36:16Hirizohama is located at the tip of the Izu Peninsula in Shizuoka Prefecture.
36:22This place is surrounded by steep cliffs.
36:25You can't go there by land.
36:28This is the best coral spot in Japan where the nature of Tetsukazu is preserved.
36:34You can go there by boat only during the summer.
36:38It's amazing.
36:39It's like the Philippines for a moment.
36:41That's right.
36:42The scenery is like that.
36:46About 20 kinds of corals live here, thanks to Japan's deepest Surugawan and Kuroshio.
36:55I recommend you to go there during this season when it's not too crowded.
37:01Please don't go there only by land.
37:04Please go there with a large number of locals.
37:09My other recommendation is an island made of coral.
37:14It's Kikaijima in Kagoshima Prefecture.
37:18Kikaijima is located on the east side of Amami Island in Kagoshima Prefecture.
37:25In fact, this island is made of coral, which is rare in the world.
37:32What looks like a rock is all coral.
37:37It's called a miracle island.
37:43In the sea, too.
37:47As far as you can see, it's a coral island.
37:50Blue corals, which are at risk of extinction, live here.
37:55It's called the holy land of corals.
37:59When I was walking on the land, I thought it was a rock.
38:05But these corals turned out to be fossils.
38:09They are all corals.
38:10Corals are like this all the time.
38:13That's right.
38:14So, wherever you scrape, you'll find corals on Kikaijima.
38:18That's right.
38:19So, wherever you scrape, you'll find corals on Kikaijima.
38:21Isn't that amazing?
38:22That's why high school students gather here.
38:25That's amazing, Kikaijima.
38:28By the way, it's complicated.
38:29The coral research center of Hokkaido University is located on Kikaijima in Kagoshima Prefecture.
38:36Why did Hokkaido University decide to study corals?
38:41I wonder why.
38:42I'm sure they have other things to study.
38:44Maybe they just wanted to do it.
38:48And after this, there are more than 320 Tokyo Dome.
38:52They are the largest corals in Japan.
38:56In addition, the corals fight with each other.
38:59It's obvious that the corals are in shock.
39:02I'm going to melt it.
39:09Among the corals in Japan,
39:12Takagura recommends the largest corals.
39:18It takes less than an hour by boat from Miyakojima in Okinawa Prefecture.
39:26This is the largest coral reef in Japan, Yabiji.
39:30The area is more than 320 Tokyo Dome.
39:37Let's dive into the sea.
39:40How is it?
39:41The corals in Miyakojima, Ishigaki, spread out all over the sea.
39:45It has a sense of scale.
39:48There are more than 300 species of corals in the sea.
39:56Among them, there is a huge Kobonshikoro coral over 10 meters in diameter.
40:02It is said that it takes more than 1,000 years to grow to this size.
40:07The coral grows in shallow places.
40:11When the tide comes in, it comes out like this.
40:14It's rare to see such a huge coral coming out of the sea.
40:21There are great corals in Japan, so I'd like you to see them.
40:24I've prepared a point to look at.
40:28It's an observation point that makes corals more interesting.
40:31Actually, depending on the angle of view, the color of corals is completely different.
40:36So, I'm going to take a look at the real live corals in the studio.
40:42Where did you bring them from?
40:45We brought them from our office in Iidabashi.
40:47Your office in Iidabashi?
40:49It's a popular place.
40:54So, Matsuko will experience the difference in color of corals.
40:59If you look at it from the top and from the side, it's actually...
41:03Oh, it's already different. It's already yellow.
41:06This green one is easy to see.
41:08If you look at it from the side, it's brown.
41:11If you look at it from the top, it's green.
41:15The reason for this is because it's a fluorescent protein.
41:20Corals protect themselves from UV rays so that they don't get sunburned.
41:26By the way, if you turn on the UV light in the sea at night,
41:31you can see the fluorescent protein and see a fantastic scene.
41:41Why did I get so into corals?
41:48The biggest attraction of corals is that they are full of mysteries.
41:55There are so many things that I don't understand.
42:00But there must have been people who studied corals in detail.
42:06Why don't you understand them?
42:08Corals are far away from humans.
42:13They are invisible animals.
42:15They are friends of jellyfish and sea urchins.
42:17Isn't it scary to do this in the sea?
42:21What is this?
42:24It's too late to ask.
42:28What are these?
42:31From now on, we will introduce corals that are full of mysteries.
42:37Today, I brought three things that I like about corals.
42:43The first one is that the basic shape is not decided.
42:49Dogs and humans are...
42:52I see.
42:53So, depending on the type of coral, the structure and contents are different.
43:00That's right.
43:01If it were a dog, it would have a tail and ears.
43:05Whether it's a Pomeranian or a Chihuahua, the shape is almost the same.
43:09But corals are completely different.
43:10That's freedom.
43:14After this,
43:16Let's go to the production site.
43:19From the huge corals that make you doubt your eyes,
43:22to the mysterious corals,
43:26I will introduce the cutting-edge technology of corals using coral.
43:32It's 170 times more than a large coral.
43:34You can change the shape as you like.
43:36It's disgusting.
43:39I'll take out the feeling of fire from my body and melt it.
43:48Free service TVER.
43:50Delivered by UNEXT.
43:53Next week.
43:553 hours and 16 minutes.
43:57Amazing.
43:58The world of 8-hour service.
44:01It's amazing that you can do that in 8 hours.
44:03Amazing.
44:04It's really delicious.
44:05You can do it with this.
44:071,000 yen off for the first time.
44:08Is that okay?
44:11Mr. Takakura, who succeeded in the first coral population survey in the world,
44:17will introduce the surprising ecology of corals surrounded by mystery.
44:23This is a representative coral, a green stone.
44:27There are corals that look like branches,
44:29and there are corals that look like tables.
44:31You can freely change the shape according to the location.
44:36It's funky.
44:37It's funky.
44:38And that's a close friend of a green stone.
44:42If you leave the green stone tribe,
44:45there are so many different types of corals.
44:50Do you have any corals you're interested in?
44:52Well, in terms of eroticism,
44:54Usukomon coral is a little...
44:57It's an irresistible, erotic tree.
45:02It's called a rose.
45:04If it was a rose, it wouldn't be erotic.
45:07Usukomon coral is a beautiful coral that looks like many petals are overlapping.
45:14The color variations are red, green, purple, etc.
45:19It's also called a sea rose because it's colorful.
45:23Also, in terms of popularity,
45:26Hamasango is just huge.
45:31All of these corals are made by themselves.
45:35Like this bamboo shoot.
45:38This is spread all over the surface.
45:41This is probably the same gene.
45:45What?
45:47This is one?
45:48This is one coral.
45:50What's wrong with you?
45:53Are you dissatisfied with something?
45:56It's amazing.
45:57It's said that there are corals that have lived for more than 1,000 years.
46:02It's a mystery that they're all over the place.
46:05That's right.
46:06They're all born on the same day.
46:09The sea is so white.
46:13It's scary.
46:15If you go to the beach, it turns pink in June in Okinawa.
46:20It's not like you're saying,
46:22Ma'am, it's about time.
46:24Please be patient a little longer.
46:27It's not like you're saying,
46:29Let's go!
46:31It's not like you're saying,
46:33Let's go, everyone!
46:36It's not like you're saying,
46:38Let's go, everyone!
46:40Next.
46:42Actually, one coral is a collection of a large number of clones.
46:47So it's not just the size I mentioned earlier.
46:50It's one individual.
46:52That's right.
46:53If you look closely at this huge thing,
46:56it's a coral bone.
46:58I think there are a lot of holes.
47:00First, the individual makes a hole in the room where he lives.
47:06Then he creates his own clone.
47:09And then he extends his bones there.
47:12Normally, when animals grow up,
47:15their bodies get bigger.
47:18But in the case of corals,
47:20they grow by increasing the number of tentacles.
47:23So even just looking at this,
47:25there are about 100 corals.
47:29It's disgusting.
47:31It's a collection.
47:33It's amazing.
47:35So I want you to imagine.
47:37If I were the size of the Tokyo Dome,
47:40if I were to get closer,
47:42it would all be me.
47:46By the way,
47:48there is a plant plankton living in the tentacles.
47:53Corals are animals,
47:55but they also have a surprising ecosystem
47:59Plankton can stay there forever.
48:04That's right.
48:05There are no corals that come out from time to time.
48:08There are some corals that come out.
48:10On the other hand,
48:11it's a heat wave phenomenon that all of this disappears.
48:14It's a death factor.
48:16The temperature is rising,
48:18but the seawater temperature is also rising by 0.6 degrees.
48:21I don't think it's a big deal for humans.
48:23That's not true.
48:26I see.
48:28It's not a big deal for these stupid people,
48:31but fat people are sensitive.
48:34If the temperature rises by 0.6 degrees,
48:36the amount of sweat is different.
48:38You can tell right away.
48:39It's about 0.2 degrees.
48:41But corals can't adjust their body temperature.
48:45It's the same as being fat.
48:48I suddenly understand the feelings of corals.
48:52In fact, corals are fighting for territory.
48:58Corals are also corals.
49:00They can't get along with each other.
49:03It's scary.
49:05Once corals settle down,
49:08they can't move at all.
49:11So they look for a good place to sunbathe,
49:13split up, and grow.
49:17At that time,
49:19a battle between different types of corals
49:21for the best position will take place.
49:24Look.
49:26From now on,
49:28the left corals will attack the right corals.
49:31If they grow, they will hit each other.
49:35So...
49:37Here we go.
49:39I'm going to let out the feeling of fire from my body.
49:45I'm going to melt it.
49:53Don't the other corals fight back?
49:55It depends on the strength of the poison.
49:57This one is strong.
49:59It's a long-distance attack.
50:01It's a long-distance attack.
50:06By the way, this one has poison.
50:09The strongest poison is this coral.
50:13It can kill humans.
50:15It's 8,000 times stronger than a sperm whale.
50:18So far, we've talked about the importance of corals
50:21and the interesting ecology of corals.
50:24In fact, we've found that
50:27corals are very important for humans.
50:30This is what we've found in our latest research.
50:33Based on the research of Japanese scientists,
50:36we've found that corals have anti-cancer properties.
50:42This is also a coral called Sinularia.
50:45It has very strong anti-cancer properties.
50:48It has 170 times more anti-cancer properties.
50:52So far, we've found that corals can treat liver cancer,
50:55which has been difficult to treat.
50:59If you say so, it's quite realistic.
51:03So even if you're not interested in corals,
51:06you can save people's lives.
51:11Learning about other creatures
51:14is like learning about humans again.
51:19That's right.
51:20I think corals are amazing.
51:23You might be able to hear all the words.
51:26Beautiful.
51:29Ken-chan, the sea is beautiful.
51:32Ken-chan, the sea is beautiful.
51:35What kind of woman is that?
51:38What kind of woman is that?
51:40There's a possibility.
51:44There isn't.