サンドのこれが東北魂だ みちのく究極グルメを開発せよ！ 2025年1月26日 サンドのこれが東北魂だ みちのく究極グルメを開発せよ！
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TVTranscript
00:00Now, from Shiogama Port, it's a 30-minute ferry ride to Nonoshima.
00:07Nonoshima. You've been here before, haven't you?
00:11No, I haven't.
00:12First time?
00:13It's my first time in Nonoshima.
00:14Your first time in Nonoshima.
00:15I don't think there are many people in Miyagi who have been here so many times.
00:20You've been here before, haven't you?
00:21It's my first time. I'm so excited.
00:24Why is that?
00:26That's why you're wearing your own clothes.
00:27I went to the location for you.
00:30You're a genius.
00:32You'll find out later.
00:34I went to the location before you did.
00:36What?
00:38You went to the location?
00:39I went to the location before you did.
00:40I'm sorry.
00:41No, it's okay.
00:42You must have been busy.
00:43No, it's okay.
00:44Why are you filming a drama or a movie now?
00:47I've been there, too.
00:48That's weird.
00:50You're lying.
00:51I'm not lying.
00:52Why did you bring us to Nonoshima?
00:56I'll tell you.
00:57There's one thing I know.
00:59We're going to look for rare ingredients in Tohoku that are unknown to the world.
01:03We're going to develop the ultimate gourmet.
01:06This is it.
01:10Sea, mountains, rivers.
01:13Tohoku is known for its rich nature and various ingredients.
01:19But there are rare ingredients that are still unknown to the world.
01:25In order to find such rare ingredients, they set off on a tough location.
01:31They even screamed louder than Nogizaka 46.
01:35Did you see that?
01:36It's huge.
01:39The chef is Okuda, who runs a restaurant in Tsuruoka, Yamagata.
01:47He combines ingredients that go well with each other to bring out the best taste.
01:52He is a genius chef who combines the law of taste and Italian.
01:57The world is paying attention to the creative dishes he creates.
02:05It's done.
02:06On one plate.
02:07That's great.
02:10What is this?
02:12It's fashionable.
02:15This is Tohoku's fashion.
02:18Let's develop the ultimate gourmet.
02:40Let's watch the video.
02:42You came all the way here.
02:44Do you have a set over there?
02:47Do you watch the video there?
02:49I said I wanted to watch it inside.
02:51The staff said they wanted to watch it outside because the scenery was good.
02:55Do you go there?
02:58Let's go to the VTR.
03:02Let's start with the beginning.
03:05VTR, start!
03:07I'll do it.
03:11No, no, no.
03:13What should I do?
03:15I was hit by a rocket.
03:18I'm just going.
03:21I don't have a mouth.
03:23It's pitch black.
03:25There are many things.
03:27What is this?
03:29Can I go in?
03:34There is something.
03:41Is this okay?
03:47It's a bone.
03:49It's a bone.
03:51I'm scared.
03:53Are you okay?
03:55Hello.
03:58Will you go with me today?
04:02I'm Kanesawa.
04:04I haven't heard anything from you today.
04:07What are you going to catch today?
04:09I'm going to catch a deer.
04:11A deer?
04:13Can you catch a deer?
04:16I'm going to catch a deer.
04:19The rare food that Mr. Ogata will aim for this time is a deer that lives in Otsuchi-cho, Iwate-ken, surrounded by the sea and mountains.
04:30Mr. Kanesawa and Mr. Ogata go deep into the mountains at an altitude of about 1,000 meters.
04:36Is the deer delicious?
04:38The deer is delicious.
04:40I want to eat it.
04:42The deer is healthy, isn't it?
04:44That's right.
04:46It's rich in iron.
04:48It's a meatless meat.
04:53Why is this deer delicious?
04:57It's not a deer.
04:59It's processed after it's caught.
05:01Oh, it's processed.
05:03The meat has acidity.
05:07The more time goes by after it's processed, the more decayed it is.
05:13How to stop the decay.
05:18By processing it quickly, you can eat delicious food as it is.
05:22If you eat the deer of Momiji, you will love the deer.
05:28Momiji, which has been processed from hunting to raw meat processing, was established by Mr. Kanesawa in 2019.
05:37It was the first time in Tohoku that he won the National Jibie Award for Agriculture and Fisheries.
05:44Otsuchi Jibie, a brand product that combines umami, softness, and odorlessness, is available in hotels and restaurants all over Japan.
05:54It's a phantom product that you have to wait several months from reservation to delivery.
06:05Is there anything to watch out for when you go hunting?
06:09Deer are very sensitive to moving objects.
06:13It's better to watch out for their ears.
06:16So when you get to the hunting ground, I want you to be quiet.
06:19I'm not in the mood.
06:21Why did you call me?
06:23You're the loudest.
06:24I'm not loud.
06:26You're loud.
06:27You're loud, aren't you?
06:29First, you go to a place where the deer may be hiding.
06:35You have to make a loud voice.
06:38If you're hiding, the deer will run away to the other side of the road.
06:45Then you can shoot there.
06:48I'm confident about that.
06:51Is that why you called me?
06:54It's not a trap.
06:56That's right.
06:58The signal to start hunting at dawn.
07:01You can't shoot from here.
07:04You can't shoot the video.
07:08The first point is to go into the bush where the deer are hiding.
07:13Don't open the door.
07:15Don't open the door.
07:17It's snowing.
07:19It's snowing.
07:23Immediately, hunter Kanesawa found something.
07:32The footprints of the deer stepped on the snow.
07:46Hunter Kanesawa noticed that the deer were hiding in the bush and started hunting.
08:02I'm nervous.
08:04It's your turn.
08:15It's the best.
08:18It's the best.
08:21It's the best.
08:24It's the best.
08:29I feel like I'm sliding.
08:33I feel like I'm sliding.
08:35The air is terrible.
08:37I'll try again.
08:39Are you going to do it again?
08:45Thank you very much.
08:49Mental.
08:52Isolatum.
08:58You didn't see it.
09:01You didn't see it.
09:03You didn't see it even when you saw it for the first time.
09:05You know that.
09:07That's not true.
09:09That's not true.
09:12At the next point,
09:16What Mr. Ogata pointed at was the footprints of a bear bigger than an adult's fist.
09:23It's huge.
09:24Is it that big?
09:25A bear?
09:26It's a bear.
09:27A bear?
09:28Really?
09:29Further ahead in the forest, there are traces of a deer shaving a tree with its horns.
09:38However, we haven't been able to find a deer yet.
09:42The next day
09:45So, we decided to change our strategy.
09:48Mr. Kanesawa and another hunter, Mr. Tawara, joined us.
09:52The three of us decided to hunt together.
09:55We've split up into two teams.
09:57What are we going to do?
09:59Mr. Kanesawa is waiting over there.
10:03At the foot of that mountain?
10:05Yes.
10:06We're walking towards him.
10:10We're going to make him feel like he's there and let the deer escape.
10:17Are you going to make a loud noise?
10:19Yes, I am.
10:22He reacted to the loud noise and shot the deer running away.
10:27Now, Mr. Ogata's loud noise strategy is activated again.
10:40Umabera!
10:44Come on!
10:51Mr. Sando is going to lose.
10:54Umabera!
10:58Come on!
11:04It didn't go in.
11:06It's a good way to make a noise.
11:10They continue to walk through the vast mountains without taking a break.
11:15Have you ever climbed this high?
11:17No, I haven't.
11:18You haven't?
11:19No, I haven't.
11:20I've only been down here.
11:22It's cold.
11:23We still have time.
11:28It's getting cold. It's minus 3 degrees.
11:31You don't feel it, do you?
11:33You're wearing gloves.
11:35Don't you have a hand warmer?
11:37You didn't give it to me.
11:39I'm going to kill you.
11:42Mr. Kanizawa, why did you decide to become a hunter?
11:48I was on a boat.
11:52My mother was killed in the Great East Japan Earthquake.
11:57I thought I couldn't go back to the boat until I found it.
12:01So I decided to stay in this area.
12:06I found out that there was a good rate of survival.
12:10There are fewer people who take animals.
12:13I decided to become a hunter.
12:17Until then, I had never taken the lives of large animals.
12:23You didn't, did you?
12:25At first, I felt guilty and felt like I had taken their lives.
12:31It was very complicated.
12:34I didn't feel guilty anymore.
12:39I felt like I had taken their lives.
12:41Then I thought,
12:44I don't think I'm going to die a bad death.
12:49If I eat it, it's delicious.
12:51If I do it as a job, I think I can do it.
12:55I thought like an amateur.
12:58At that time, I was 30 years old when I got my hunting license.
13:02You were young.
13:04There was no one below me.
13:07There it is.
13:09It was there.
13:11It was there.
13:13It's stopped.
13:15It's there.
13:17It's big.
13:19It's running.
13:21It's running to the right.
13:23It was a 1-year-old male.
13:251-year-old.
13:29It was there.
13:33It's stopped.
13:35It's stopped.
13:45It's there.
13:46It's too far.
13:47No, it's not.
13:48It's covered with trees.
13:50There are a lot of trees.
13:52That's right.
13:54About 8 hours have passed since the start.
13:58At that time, it finally comes.
14:03It's running away.
14:11It's there.
14:13It's too far.
14:24I got it.
14:28I got it.
14:35I got it.
14:36Did you get it?
14:37Let's go.
14:38That's great.
14:39Can you move the car over there?
14:41That's great.
14:44That's great.
14:50That's great.
14:52It's breathtaking.
14:58By pulling out the blood like this, you can slow down the decay.
15:08Do you want to join me?
15:09Yes, I'll join you.
15:11Can I join you?
15:20Thank you very much.
15:22Thank you very much.
15:27When I look at this, I feel good.
15:33It means that I'm going to die.
15:36That's right.
15:37Let's take good care of it.
15:42I see.
15:43That's right.
15:44It's quite a lot.
15:47That's right.
15:48I've been walking a lot, but I can't find it.
15:51That's amazing.
15:52Mr. Kanesawa.
15:53Mr. Kanesawa.
15:54It's amazing to kill it in one shot.
15:56That's amazing.
15:57It was quite a distance, wasn't it?
15:58After killing it, how did you do it?
16:01I brought a rope.
16:03I tied it to a deer.
16:06I pulled it all the way down to the car by hand.
16:10Did you drag it?
16:11That's right.
16:12That's 100 kilometers away.
16:13Was the deer 100 kilometers away?
16:14Yes, it was.
16:15It was big.
16:16I had to cross the river.
16:18That's right.
16:19It was hard.
16:20It was all cut.
16:21The director couldn't leave me alone in Hokkaido.
16:26I'm younger than him.
16:29I was really irritated.
16:31I learned a lot about the gratitude of life.
16:37I think it was a good location.
16:38I ate it for myself.
16:41It's really delicious.
16:42It's really delicious.
16:43It's really delicious.
16:44It doesn't smell at all.
16:45On the contrary, I thought that pork and beef had their own characteristics.
16:50Preparation was important.
16:53I was able to shoot well.
16:56It was a tough location.
16:57Let's go together next time.
16:58No, it's okay.
16:59Why?
17:01Next is the location of Chankumo.
17:03I went to Iwaki City, Fukushima Prefecture.
17:07I'm going to get rare ingredients from the sea.
17:13I had my first experience.
17:17Is this your first experience?
17:18I had my first experience.
17:20This is a longer part.
17:23Please say thank you in VTR.
17:25Thank you in VTR.
17:27That's good.
17:31Iwaki City, Fukushima Prefecture is known as a warm area in Tohoku Prefecture.
17:41What did KUBO do to get rare ingredients?
17:45I'm going to have my first street interview in my life.
17:50In Iwaki City, Fukushima Prefecture.
17:52Are you okay?
17:54I'm embarrassed.
17:57You've never done this before, have you?
17:59I'm not sure if I can move.
18:01Are you okay?
18:02Thank you in VTR.
18:04It's definitely them at first.
18:08Hello.
18:10Can I talk to you?
18:13I'm looking for rare ingredients in Iwaki City, Fukushima Prefecture.
18:21Is there anything you can think of in Iwaki?
18:24In Iwaki?
18:26Nehikari.
18:28Nehikari?
18:29What is Nehikari?
18:30It's a fish.
18:31Fish?
18:32Have you ever eaten it?
18:34Yes, I have.
18:35It's served for lunch.
18:37Everyone has eaten it for lunch.
18:40I've never heard of Nehikari.
18:46I'm happy.
18:47I'm nervous.
18:50Hello.
18:51Why are you nervous?
18:52Nice to meet you.
18:53Can I interview you?
18:55Is there anything you can think of in Iwaki?
19:02Nehikari.
19:03Nehikari?
19:06It's Nehikari.
19:09It's Nehikari.
19:11Nehikari?
19:13It's Nehikari.
19:16It's 100% Nehikari.
19:19It's Nehikari.
19:22What is Nehikari?
19:27Let's take a look at the city's fish corner.
19:35Nehikari?
19:36It says Nehikari.
19:39What is Nehikari?
19:41It's a fish from Iwaki.
19:44It's a city's fish.
19:46I see.
19:47We eat it every year.
19:50We use frozen fish even when it's not in season.
19:56I see.
19:57It's not rare.
19:59It's a familiar ingredient.
20:03It's a fish you can't miss out on.
20:06It's their first time eating Nehikari.
20:12It's good.
20:13It's a great reward.
20:15It's hard to eat.
20:19The moment you put it in your mouth, the fat is all over your tongue.
20:25It's delicious.
20:26It's really delicious.
20:29This is my favorite ingredient.
20:32I think this is good enough.
20:35If I had to choose one more, I'd choose this.
20:43It's from Iwaki, Tohoku.
20:46That's right.
20:47If it's big, it's about 800 grams.
20:51You can get this much?
20:53What is it?
20:55It's huge.
20:57It's a huge, expensive ingredient.
21:03It's three or four times the size of the fish.
21:05That's right.
21:07I can't grab it.
21:12They go fishing for the rare ingredient they were told about.
21:17Everyone is on the boat.
21:21Hello.
21:23Hello.
21:25Thank you for your hard work.
21:28Who are you?
21:29I'm Kubo Shiori.
21:33What's your name?
21:34Kubo.
21:35Koshikubo.
21:36I'm Kubo.
21:37Kubo.
21:38Yes, I'm Kubo.
21:39Can you catch fish in this season?
21:41It's getting less.
21:43What season do you usually catch fish?
21:45I think summer is the best season.
21:47How many fish can you catch in summer?
21:50About 200.
21:52200?
21:53It's the biggest one I've ever seen.
21:561.8kg.
21:581.8kg?
21:59It's huge.
22:02The prey is hiding right next to the harbour.
22:09They cast a net about 200 meters long.
22:13They use the net to catch the prey.
22:18Are you lifting it up?
22:20That's amazing.
22:21You're lifting it up with your hands.
22:23What did you catch?
22:24It's moving little by little.
22:26It's hundreds of meters long.
22:32Did you catch it?
22:33It's big.
22:35It's a shrimp.
22:36That's amazing.
22:38It's big.
22:41What is it?
22:42It's big.
22:43It's a shrimp.
22:44It's big, isn't it?
22:45That's amazing.
22:46It's big, isn't it?
22:47It's big, isn't it?
22:48It's a grasshopper.
22:49It's a healthy grasshopper.
22:53Finally, they found the rare food of Iwaki City, Ise shrimp.
22:57Speaking of Ise shrimp,
22:59it is said to be a specialty of Mie and Wakayama.
23:03In fact, in recent years,
23:04the amount of fish caught in Fukushima has increased,
23:07and compared to before the quake,
23:09it has become more than three times.
23:13That's amazing.
23:14Can you catch such a big one?
23:17It's big.
23:19Did you catch it just now?
23:21It's big.
23:24It's heavy.
23:27It's heavy and big.
23:29It's heavy.
23:30It must be over 1 kg.
23:37That's amazing.
23:38It's over 1 kg.
23:40How long should I measure it?
23:43If you put it in here,
23:44it will be over 1 kg.
23:46It's over 1 kg.
23:47It's big.
23:49Why can you catch such a big one?
23:52I think it's because of the fish farm.
23:55The fish farm is good.
23:56The fish farm is good.
23:57And the water temperature is high.
23:59Because of the recent warming,
24:02it is possible to catch it.
24:06The size of Ise shrimp is about 300 to 500 g.
24:11However, the size of Ise shrimp caught in Iwaki City
24:14is over 1 kg.
24:19To let many people know about this huge Ise shrimp,
24:22the port has been holding an event
24:24to catch Ise shrimp for 1,000 yen per fish 4 years ago.
24:31This is the biggest Ise shrimp I've ever caught.
24:35At the restaurant in the city,
24:37a large bowl of Ise shrimp is served.
24:43The Ise shrimp boom is spreading.
24:51It's been a long time.
24:53Thank you very much.
24:54It's a great start.
24:56It's fresh.
24:57It's open.
25:02The soup stock is great.
25:05I'll eat it.
25:13It's soft.
25:16The meat is firm.
25:19It's sweet.
25:21It's fresh because it's just caught.
25:23It's luxurious.
25:27It's great.
25:28It's made by my mother.
25:30Is that so?
25:31My mother made it.
25:32It's delicious.
25:34Miso soup is delicious.
25:36It's delicious.
25:37The soup stock is really good because I put it in my head.
25:42Has Mr. Narumi been doing this for a long time?
25:46Yes.
25:47Because everyone is old.
25:50Everyone removes the net.
25:52Mr. Narumi raises the net.
25:54It's been 3 to 4 years.
25:56Did you do it in a different amount before that?
25:58Before the earthquake, I did it in an unknown amount.
26:02But the ship was damaged by the tsunami.
26:06So I did it in a different amount.
26:11I think there are many people who come from outside the prefecture to see the Ise shrimp.
26:21If you keep doing it.
26:24I want many people to know about the Ise shrimp.
26:29I got food in Iwaki City, Fukushima.
26:33Ise shrimp in both hands.
26:34It's big.
26:35It was great.
26:36Thank you, Mr. Narumi.
26:38I was really excited.
26:40It was amazing.
26:42In summer, I eat about 200 of them.
26:44It was winter, so I didn't know if I could catch it.
26:47That's the power of an entertainer.
26:49I caught more than 1 kg.
26:51It's big.
26:53This is the Ise shrimp.
26:55It's big.
26:56It's really big.
26:58It's really long.
27:00When I see it up close, it's powerful.
27:02It's like a 10-year-old Ise shrimp in the sea.
27:06That's the difference in size.
27:08Next time, you should go on a shoot.
27:10I'm going.
27:11I'm going from 4 a.m. in the dark.
27:15Because there is no V.
27:16Because there is no V.
27:17Do you use it?
27:18Please use it.
27:19Mr. Sano, did you find anything?
27:24We didn't find anything.
27:25Why?
27:26We just eat.
27:27Let's look for food.
27:29Let's look for food.
27:31Nonoshima is famous for finding food.
27:37Is there any food from this island?
27:40Is there?
27:41That's why we came to Nonoshima.
27:43Let's look for food.
27:45Let's look for food.
27:47After this, they are surprised.
27:50There is a story that no one knows about the food that everyone knows.
27:56I didn't know.
28:01In order to develop the ultimate gourmet,
28:04they continue to look for rare food in Nonoshima, the island of Miyagi,
28:08following the Ise shrimp of Iwate and Fukushima.
28:13Can I open this?
28:15Hello.
28:16I'm Sando Ichiban.
28:18We are looking for food from Nonoshima.
28:24We are looking for rare food.
28:26Do you know anything?
28:28Oysters.
28:30Oysters.
28:31Oysters.
28:32Oysters.
28:33Oysters.
28:34Oysters.
28:35Oysters.
28:36Oysters.
28:37Oysters.
28:38Oysters.
28:39Oysters.
28:40These are from the sea.
28:41They are from the sea.
28:42These are from old times.
28:43I think oysters are good.
28:45Please don't give up.
28:47We have to look for rare food.
28:49We are going to look for rare food.
28:52We are not looking for oysters.
28:53We are not looking for oysters.
28:54We are particular about rare food.
28:55We are not looking for rare food.
28:56Do you have a cash register?
28:57Yes, we do.
29:01We are making Chinese cabbage seeds.
29:06You are making Chinese cabbage seeds?
29:08Yes.
29:08In Nonoshima?
29:09Yes, in Nonoshima.
29:10At Meisei High School.
29:12Meisei High School?
29:13Yes.
29:14Meisei High School is where Rui Hachimura is.
29:19It's a rare information center.
29:20Yes.
29:21That's rare.
29:22I understand. Thank you.
29:24I'll ask around again.
29:26Oh, a few people are coming down.
29:28Oh.
29:29Oh, they're here.
29:29Oh, there are a lot of people.
29:31There are.
29:34Can I ask you something?
29:36Are you a local?
29:37No, I'm not a local.
29:39Where are you from?
29:41Where are you from?
29:42Sendai.
29:43Oh, from Sendai?
29:44Yes.
29:45What are you doing here?
29:50We're harvesting Chinese cabbage seeds.
29:52Chinese cabbage?
29:53Yes, Chinese cabbage.
29:54You're harvesting Chinese cabbage seeds?
29:56At Meisei High School?
29:57Yes.
29:58Oh.
29:59That's amazing.
30:00You said it.
30:01Are you from Meisei High School?
30:02Yes.
30:03Where are you going now?
30:04We're going to the field.
30:06You're going to the field?
30:07Can I come with you?
30:08Sure.
30:10It's over there.
30:11This way?
30:12Yes.
30:13There's a huge gap.
30:15We're going to an amazing place.
30:16That's amazing.
30:17This place is amazing.
30:18It's nice, isn't it?
30:19Let's go this way.
30:21There it is.
30:22I can see it.
30:23There it is.
30:24That's amazing.
30:26Hello.
30:27Hello.
30:28Hello.
30:29Hello.
30:30Hello.
30:31Why did you come to Nonoshima?
30:33What?
30:34What are you doing now?
30:36I'm harvesting Chinese cabbage.
30:39I'm planting them here.
30:41Is this Chinese cabbage?
30:45Yes.
30:46I'm growing Chinese cabbage seeds.
30:50You're growing Chinese cabbage seeds?
30:52I didn't know that.
30:54Isn't this Chinese cabbage?
30:56It's not Chinese cabbage.
30:57It's not Chinese cabbage.
30:58To harvest Chinese cabbage seeds,
31:01you have to shift the planting season.
31:04In winter and spring,
31:06the flowers will bloom and the seeds will grow.
31:08Do you understand?
31:09What are you doing?
31:11That's rude.
31:14Chinese cabbage is planted mainly around September.
31:18It's harvested around November.
31:21However, if you delay the planting season by one month,
31:24the growth of the Chinese cabbage will stop due to the cold weather.
31:27Then, the Chinese cabbage will bloom.
31:29In spring, the yellow flowers will bloom.
31:34The flowers of Chinese cabbage are the same as the flowers of Chinese cabbage.
31:38Did you know that?
31:43After the flowers bloom, they will be fertilized.
31:46The seeds will look like this.
31:49Can you imagine?
31:50Are these Chinese cabbage seeds?
31:51Yes.
31:52They are so small.
31:54They are so small.
31:56There are a lot of Chinese cabbage seeds.
31:58Are these black sesame seeds?
32:00Yes.
32:01This is a big Chinese cabbage.
32:06There is a more surprising story.
32:08Miyagi Prefecture is the first prefecture in Japan to harvest Chinese cabbage seeds.
32:17Is that true?
32:18You know Miyagi Prefecture, don't you?
32:20I didn't know that.
32:21I didn't know that.
32:22Is that true?
32:23Is that what you want to say the most?
32:24Yes.
32:25Is that true?
32:26Where did Chinese cabbage originate from?
32:28Chinese cabbage originated from China in the Meiji period.
32:32We tried to grow a lot of Chinese cabbage seeds in Japan.
32:37However, it was difficult and we couldn't get good vegetables.
32:41So, researchers in Miyagi prefecture thought hard.
32:45We decided to harvest Chinese cabbage seeds in Shimajima, Matsushima Bay,
32:51because the island is suitable for harvesting Chinese cabbage seeds.
32:54Did it spread all over Japan?
32:55Yes, it spread all over Japan.
32:59Chinese cabbage is an oily plant.
33:02It is the same as turnip and komatsuna.
33:05If these vegetables are close to each other,
33:08pollen will be mixed and they will not become Chinese cabbage seeds.
33:13So, we succeeded in harvesting pure Chinese cabbage seeds
33:18by planting only Chinese cabbage in Shimajima, which is surrounded by the sea.
33:25Actually, there is a new type of vegetable in a large mountainous area.
33:29In Nagano Prefecture, we planted Chinese cabbage seeds in Matsushima Bay.
33:34Then, a large mountainous area was created.
33:37It is written on the back of the book.
33:40It says, this is the first Chinese cabbage.
33:43Matsushima Bay was created by the second generation of Chinese cabbage.
33:47We have to spread Chinese cabbage more.
33:51Let's go.
33:53I'll tell you, Chinese cabbage!
33:55What?
33:56I'll tell you, Chinese cabbage!
33:57Stop saying thank you.
33:59Thank you?
34:00Stop saying thank you.
34:01Chinese cabbage!
34:04Chinese cabbage!
34:05Let's go with this.
34:06Why?
34:08Why do you like the students of Meisei University?
34:13Originally, our students are from the Faculty of Culinary Arts.
34:18We are students who love food.
34:22We have been studying Chinese cabbage since 2010.
34:29A year later, there was a great eastern earthquake.
34:33The first time I came to this island was after the earthquake.
34:37Masanori's mother, Hatsumi Suzuki, was living in a temporary house.
34:43I met her for the first time there.
34:46She asked me what I came to do.
34:48I told her that I was studying Chinese cabbage in Sendai.
34:52She said, I'm planting Chinese cabbage seeds again.
34:56I asked her what she was going to do.
34:59She said she was old and in a terrible state, so she was going to quit.
35:05I told her that if she could, I would like to teach her.
35:09I told her that I would like to teach her.
35:13I was shocked and I lost my energy.
35:16I couldn't make a field or make a house.
35:19She called me there.
35:21I felt better.
35:25When the earthquake happened for the first time in 2012,
35:29I remember that she was very happy.
35:32She has been protecting the island.
35:34That's why she is connected to young people.
35:38There is a Chinese cabbage farm where students grow Chinese cabbage.
35:43I want to go there.
35:45Let's go.
35:46Let's harvest Chinese cabbage together.
35:48Have you already harvested Chinese cabbage?
35:50Yes, I have.
35:53Now, let's go to Sendai.
35:56This time, she will harvest Chinese cabbage grown on the seeds of Nonoshima Island.
36:02Can I harvest Chinese cabbage now?
36:05Yes, it's the best time.
36:07She wants you to harvest Chinese cabbage.
36:09Please harvest Chinese cabbage.
36:11How long will it take?
36:13There is a root.
36:15Cut it off at the center.
36:22Chinese cabbage is very big.
36:26It looks like a baby.
36:28It's about 3 kg.
36:30I think it was born at this size.
36:32Oh, my.
36:36She is laughing.
36:41Let's do it.
36:43Let's do it.
36:44Can I do it?
36:45Let's do it.
36:46I want a big one.
36:49It sounds good.
36:51She is a cook.
36:53Yes, I am.
36:54I got it.
36:58It's big.
37:00I got it.
37:01It's heavier than the previous one.
37:03It's heavier.
37:05It smells good.
37:06I want to eat it.
37:08I want to eat it, too.
37:09Let's go.
37:10Can I eat it raw?
37:11Yes, you can.
37:13She is cutting it.
37:14That's the best part.
37:16You can eat it in a hot pot.
37:19It's sweet.
37:20It's really sweet.
37:21It's as sweet as a corn.
37:23Is it really?
37:24It's really sweet.
37:27It's as sweet as chocolate.
37:28It's as sweet as sugar.
37:33How sweet is it?
37:34It's really sweet.
37:41It's sweet, isn't it?
37:42It's sweet.
37:44How sweet is it?
37:45How good is it?
37:51How good is it?
37:53It's as sweet as Meguro Ren's eel.
37:59It's really sweet.
38:01I don't know.
38:02You have to wipe it.
38:04Sugar.
38:06Sugar.
38:07It's sweet as sugar.
38:09Let's have Chef Okuda cook it.
38:15He's a very good chef.
38:20All the rare ingredients are gathered.
38:22What kind of dish will be completed?
38:26It looks delicious.
38:29Chef Okuda
38:34Chef Okuda is cooking the rare ingredients of Tohoku.
38:37He is the chef of Tsuruoka, Yamagata.
38:44He has a restaurant in Ginza, Tokyo.
38:46He combines the rule of taste and Italian to maximize the taste of ingredients.
38:52His creative dishes are attracting attention from the world.
38:59Thank you, Chef Okuda.
39:03I'll start with preparing the ingredients.
39:06He cuts the bass.
39:08It's big.
39:10Is it worth cooking?
39:12Yes.
39:13If it's big, people will enjoy it.
39:20I see.
39:22It's amazing.
39:24The head, too.
39:26The soup stock comes out from the head, doesn't it?
39:29Yes, it does.
39:31It's a miso.
39:33Miso is good.
39:34I'll fry it with oil until the red color comes out.
39:39What is Asutaki Sanchin?
39:41It's a red color.
39:43When it's heated, the oil turns red.
39:46When it's heated, it becomes delicious.
39:48Is it the umami?
39:49Yes, it is.
39:51This is Date Masayume.
39:53It's Miyagi rice. Thank you.
39:55This must be delicious.
39:57It looks delicious.
39:59I want to eat this.
40:00What's the next dish?
40:02The next dish is
40:04Here it comes.
40:06It's a deer, isn't it?
40:07What are the characteristics of this dish?
40:09It's low in fat.
40:10When it's heated too much, it becomes bitter.
40:13It becomes bitter.
40:14So, I don't want it to be heated too much.
40:18So, I put Italian bread in it.
40:21Italian bread?
40:23Italian bread is low in fat.
40:26It's healthy because it doesn't have eggs and flour.
40:30It's low in fat.
40:32Does it replace the batter?
40:34That's right.
40:35This is Shungiku.
40:36Shungiku?
40:38This is Seri of Natori.
40:39Seri of Natori is good.
40:41I put the bread in it.
40:47It looks delicious.
40:49This is Chinese cabbage.
40:52Is this good Chinese cabbage?
40:54It's the best. I use it at home.
40:57That's great.
40:58I'll use Chinese cabbage as the main ingredient.
41:03This is oyster.
41:06Is oyster the main ingredient?
41:09That's right.
41:10As you can see, Chinese cabbage is the main ingredient.
41:14This is spring roll.
41:16Spring roll?
41:17Chinese cabbage is low in fat.
41:19If you eat it with the fat in the spring roll, it's delicious.
41:25Spring roll is the main ingredient.
41:27Shut up.
41:29It's done.
41:31That's great.
41:33That's amazing.
41:35What is this?
41:37It's fashionable.
41:40It's here.
41:41Thank you very much.
41:45It looks delicious.
41:47It smells good.
41:49That's amazing.
41:51It looks delicious.
41:53It has a fragrant scent.
41:55It looks delicious.
41:59The ultimate dish using rare ingredients in Tohoku is finally completed.
42:07It has a luxurious appearance, but the taste is also top-notch.
42:15Which one should I eat first?
42:17Let's eat the shrimp first.
42:20It's like a birthday.
42:21Let's eat.
42:24It's heavy.
42:27It's really heavy.
42:29It's heavy.
42:31It's amazing.
42:33It's delicious.
42:39Thank you very much.
42:40It doesn't matter to you, does it?
42:41It has a delicate taste.
42:43It has a strong taste.
42:44It's a high-class ingredient.
42:47It's more delicious when it's big.
42:50Let's eat rice.
42:52It's the soup stock of clams.
42:53It's amazing.
42:58It's delicious.
43:00It's delicious.
43:01It's gentle, but the soup stock is amazing.
43:03What is it?
43:05It's delicious.
43:07I'll eat it.
43:11It's delicious.
43:13It's delicious.
43:15It's amazing.
43:18It's delicious.
43:19The taste of the meat is complete, so it's delicious and delicate.
43:24So I don't need any sauce.
43:26I can eat only shungiku.
43:31I'll eat Chinese cabbage.
43:34Let's eat.
43:35I wonder if this is useful.
43:38If you eat it with Chinese cabbage, the crispness will emphasize the softness of Chinese cabbage.
43:44Chinese cabbage is used for the opposite.
43:49The curry is also delicious.
43:51Even though it's the main character, it's so soft that it melts.
43:57OKUDA chef.
43:59You made this dish with various ultimate ingredients.
44:05How was this dish?
44:07The ingredients of TOHOKU are fine and sweet.
44:11The ingredients are fine, so the texture of the sponge is fine.
44:14It's very fresh.
44:15I see.
44:16It's sweet and powerful.
44:20TOHOKU is a very good place.
44:24I learned that TOHOKU has a lot of delicious food.
44:27I'm proud of TOHOKU.
44:29TOHOKU is amazing.
44:31TOHOKU is a country of food.
44:34I learned about TOHOKU again.
44:37I've been doing this for years, but I still don't know much about TOHOKU.
44:41How was it?
44:43Did you want to eat TOHOKU?
44:45It was a great time.
44:48Can people who watch TV eat TOHOKU?
44:51What?
44:53Is this a plate?
44:55Can people eat TOHOKU?
44:57Is this a plate?
45:00I want people to eat TOHOKU.
45:04Please come to TOHOKU to eat TOHOKU.
45:07TOHOKU is the ultimate plate.
45:21TOHOKU is the ultimate plate.
45:28I want you to say the last word.
45:30Can I say the last word?
45:32Is this a chance?
45:34Can I say the last word?
45:36I'll do it myself.
45:39Don't look down on me.
45:41Did you say the last word?
45:43That's not it.
45:44Did you say the last word?
45:47I'll do it myself.
45:50Please say the last word.
45:52Thank you TOHOKU.
45:55That's not it.