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00:00It's the start of the Megaten!
00:05Megaten, Megaten, Megaten!
00:12For a long time, the land was in a state of disarray due to the lack of human intervention.
00:17Scientists and local people worked together to restore the land.
00:23As the years went by, the land became more and more beautiful.
00:30Wow, amazing!
00:32The land is now a place where various creatures gather and live their lives.
00:39This is how the 11th year of Megaten was celebrated.
00:43The Land of Science
00:46The Omoya Project has been going on for three years.
00:49The Omoya Project
00:52Last year, construction finally began.
00:55Wow, amazing!
00:59In the fall, a bonfire was set up.
01:05And the harvest festival welcomed Mr. Tokoro and Mr. Kuma.
01:11In the winter,
01:14the most difficult part of the Omoya project,
01:18blowing the firewood from the roof, began.
01:25But, behind the scenes,
01:28Wow, it's huge!
01:30various crops were harvested in the winter.
01:35Wow!
01:37It's done!
01:38It's done!
01:40So, local people and craftsmen
01:43held a party to enjoy the taste of the winter.
01:47Let's eat!
01:50Today, it's the Land of Science After Harvest Festival.
01:54It's a delicious winter special.
01:57After the harvest festival?
02:00After the harvest festival?
02:02At last, we can harvest vegetables after the harvest festival.
02:05We can harvest vegetables after the harvest festival.
02:08No, no, no.
02:10We can harvest vegetables throughout the year.
02:13This is the treasure of the past 11 years.
02:16I see.
02:18Today, we'd like to show you the latest information about the Omoya Project.
02:21I'm looking forward to it.
02:23So, let's get started.
02:25Mr. Goto, you enjoyed the three winter specials this time.
02:28Here you are.
02:31The Land of Science After Harvest Festival
02:33The first one is...
02:35Wow!
02:37Wow!
02:39Wow!
02:41We'll use this sweet potato which we harvested a lot last autumn.
02:46We'll make a famous product of Ibaraki Prefecture.
02:50We'll make dried sweet potatoes.
02:53Yay!
02:55It's my first time.
02:57It's my second time.
02:59Ibaraki Prefecture has a village of science.
03:02Ibaraki Prefecture is the number one producer of dried sweet potatoes in Japan.
03:06In Ibaraki Prefecture, we make dried sweet potatoes every year.
03:15And this year, too.
03:17How is it?
03:19Is it okay?
03:21The steam rising from the steamer is a symbol of winter in Ibaraki Prefecture.
03:27Wow, it's beautiful.
03:29I see.
03:31It's like a thin meat.
03:34We'll peel the steamed sweet potatoes carefully with a special spatula.
03:40This year, we'll use Beni Haruka which was cultivated in 2007 by Kyushu Okinawa Agricultural Research Center.
03:50The feature is that a lot of Bakugatou is produced when it is aged and heated.
03:54The elegant sweetness of Bakugatou is perfect for dried sweet potatoes.
03:59Let's eat.
04:01Let's try it.
04:03Wow, it's delicious.
04:05It's like a sweet.
04:13Your face looks like a sweet potato.
04:16After peeling the sweet potatoes, we cut them into thin slices with a special tool with a piano line.
04:24All we have to do is to line them up.
04:28The local people cooperated with us and we kept peeling and cutting them.
04:34It's really soft.
04:37And here, the unexpected side that the staff didn't know about Bakugatou is revealed.
04:44This is my father's notebook.
04:47What's in it?
04:49He wrote down how to use Bakugatou and how to make it.
04:54This is the notebook.
04:57It has a cute illustration and is neatly organized.
05:02After working, they check the information by themselves and try to deepen their knowledge.
05:08What do you want to learn?
05:10I want to be able to do what I've done once by myself.
05:16It's been three years since she joined the Science Village.
05:19Actually, she majored in agriculture at Tokyo University of Agriculture.
05:24She seems to have basic knowledge of agriculture.
05:28Now, after lining up all the sweet potatoes that weigh about 60 kilograms,
05:34all we have to do is to dry them in the farmhouse.
05:37The dry air in winter takes away the moisture of the sweet potatoes,
05:41which makes them even sweeter.
05:43They become delicious dried sweet potatoes.
05:48Ten days later.
05:52What's going on?
05:57The surface of the sweet potatoes is dry and perfect.
06:01It's wonderful.
06:05It's a little soft.
06:07It's amazing.
06:09The surface is completely dry.
06:11I didn't expect it to be packed so tightly.
06:15Isn't it amazing?
06:17There wasn't such a gap.
06:19Try it.
06:22It's the first time for both of them to eat the sweet potatoes of the village.
06:26It's rich.
06:28It's sweet.
06:30The more I chew, the more I feel the taste.
06:32It's amazing.
06:34Then, Nishina-san...
06:36It smells a little strong.
06:38This is a whole star.
06:40The rest is a whole star.
06:42The sweet potato, which is small and hard to slice, was dried as a whole.
06:48In fact, this whole star is said to be the most delicious.
06:52A whole star.
06:54How about a whole star?
06:57It's delicious.
07:00It's delicious.
07:02It's delicious, isn't it?
07:04I think this is the best.
07:06It's the best.
07:08It has both the goodness of the sweet potato and the goodness of the star.
07:13The delicious sweet potato.
07:16We offered it to the Kayabuki craftsmen who were working.
07:20It's delicious.
07:22Thank you very much.
07:24It's delicious.
07:26Thank you very much.
07:28It's a gentle mountain.
07:30I'll write what I used.
07:32Thank you very much.
07:34You should bake it.
07:36It's true.
07:38It's a little burnt.
07:40Write it in your notebook.
07:42I'll write it right away.
07:44You were happy, weren't you?
07:46That's right.
07:48This is my father's farm notebook.
07:51Men have different motivations.
07:53He wrote it in his notebook so that he could do it independently.
07:56He wrote it in his notebook so that he could do it independently.
07:59He wrote it in his notebook so that he could do it independently.
08:02If you do a lot of things, you'll forget.
08:05I was wondering what it was.
08:07You've got a lot of things in your notebook, haven't you?
08:09Of course.
08:11It's written in my heart.
08:13Is that so?
08:18Leave it to Koto-kun.
08:20That's right.
08:21I've been relying on Nishino-san for a long time.
08:26I'll leave this to Koto-san.
08:29Help me with that.
08:31I'll do my best to help you.
08:34It's done.
08:36This is fine, isn't it?
08:38You can still get a taste of winter.
08:43Kanakunosato.
08:45What is the delicious blessing of winter?
08:47Is this...
08:49This is Jinenjo.
08:51What is Jinenjo?
08:53Jinenjo is a native species of Japan that is classified as a mountain potato or a mountain potato.
08:58It lives in the mountains.
09:00It is difficult to grow it compared to Nagaimo, which is often found in supermarkets, which has been grown in the field for a long time.
09:08However, you can enjoy a strong stickiness.
09:11Last June.
09:15I planted Jinenjo while being taught by Shibata, a local Jinenjo maker.
09:22Preparation for planting Jinenjo is very difficult.
09:27First, put a heap of unfertilized sand in this tube-shaped sheet and pile it up to fill it.
09:37It is said that the seeds are planted here and the potatoes are stretched to the side in the sand.
09:44Why do you use unfertilized sand?
09:47The reason is...
09:49Potatoes do not absorb fertilizers.
09:54Potatoes do not absorb fertilizers?
09:58In fact, Jinenjo, which is grown in the mountains, absorbs nutrients from the surface of the ground, and the potatoes grow downward.
10:09In other words, the original Jinenjo grows in the soil that is deep underground and has no nutrients.
10:15However, when growing in the field, it is easy to harvest, so it is grown so that it stretches to the side along this tube-shaped sheet.
10:25At this time, it is said that if there is a lot of unfertilized soil near the surface of the ground around the potatoes, the potatoes will be damaged.
10:36Next, build a pillar with bamboo.
10:40This is for winding the vine of Jinenjo.
10:45Now it's ready.
10:49Here is the seed potato.
10:52This is the so-called potato.
10:55This is where Jinenjo grows.
10:58This is the yellow one.
11:00This yellow protrusion is the beginning of the potato that will grow from now on.
11:05This is the fertilizer.
11:07Put this on both sides.
11:14Put the yellow protrusion down and place it in the center so that the potatoes pass through the yamazuna pipe.
11:20The roots are taken out so that they can absorb nutrients.
11:26Here is the yamazuna.
11:29Fertilizer and soil.
11:31It's done.
11:36It is completed by covering the straw to prevent weeds.
11:42It's been about half a year since then.
11:46This year's Jinenjo doesn't succeed.
11:52It was a failure around Nishino.
11:56Then, let's fold back the Jinenjo of the village.
12:02It's in.
12:04It's out.
12:08This much has grown.
12:11Really?
12:12It has hardly grown.
12:15I will continue to dig it up.
12:18There is no Jinenjo.
12:23How about this?
12:26However.
12:27It's done.
12:32It's amazing.
12:33It's done.
12:35This is fine, isn't it?
12:36Yes, it is fine.
12:38If you can do that, it's the best.
12:40In addition.
12:44Don't follow me.
12:49It's getting better.
12:50Jinenjo has grown well inside.
12:54Something came out.
12:57It looks like a trumpet.
12:59Most of the potatoes did not grow at all in the pipe.
13:03However, this much Jinenjo has grown well.
13:08Why is there a difference between potatoes that do not grow and potatoes that grow?
13:14According to Mr. Takahashi, an expert in agriculture.
13:17Last year, it was dry due to high temperature and lack of rain.
13:20It was a harsh cultivation condition.
13:22However, it was thought that Jinenjo was a strong seed potato that grew well even under harsh conditions.
13:29It is estimated that there was a slight difference in the position of planting.
13:37In addition.
13:38There is still a taste of the delicious winter in the village.
13:45It's big.
13:48It's really big.
13:49What is it?
13:50That's it.
13:51Is it big?
13:53Yes, it's a seed potato.
13:57April four years ago.
14:01Based on the guidance of Mr. Yoneyama, an expert in mushroom cultivation.
14:06He put gold in the sugarcane in the village.
14:11He also started cultivating seed potatoes.
14:16A year and eight months later.
14:19This is a seed potato, isn't it?
14:21It's a genuine seed potato.
14:27A large number of seed potatoes have been produced.
14:29Can I touch this?
14:31It's a little slimy.
14:33What is this?
14:36The slimy particular to seed potatoes is called the age-appropriate body.
14:40It is said that it is secreted to protect itself from insects and prevent drying.
14:48A year later.
14:51In fact, mushrooms grow every year for four to five years until the nutrients run out.
15:00I can see it.
15:02It's growing a lot.
15:04It's growing a lot.
15:06It's growing a lot.
15:09A large number of seed potatoes were produced last fall.
15:15And after the harvest festival last year.
15:22A large number of seed potatoes were harvested.
15:28A large number of seed potatoes were harvested.
15:33A large number of seed potatoes were harvested.
15:36I got it.
15:38This is probably perfect.
15:41Can you see it?
15:42It's amazing.
15:43This is before it opens.
15:45It's plump.
15:46It's plump.
15:48It's amazing.
15:51After this, a winter taste party will be held at Jinenjo and Nameko.
15:57Jinenjo and Nameko
16:01A delicious harvest in the winter.
16:04A delicious harvest in the winter.
16:06A delicious harvest in the winter.
16:11Let's make it and eat it.
16:14Let's make it and eat it.
16:18Nishino started to bake seed potatoes on a burner.
16:23By doing this, you can get rid of the thin spines around the potatoes.
16:29By the way, the part of the potato to be eaten at Jinenjo is neither stem nor root.
16:36It's a period of time to store nutrients called a single cell.
16:41If you peel the processed seed potatoes.
16:46It's sticky.
16:49Look at this.
16:51It's sticky.
16:54It's amazing.
16:55It's like Jinenjo.
16:58If you wrap this in seaweed.
17:00It's delicious.
17:02Jinenjo and Nameko
17:03Jinenjo and Nameko
17:04Jinenjo and Nameko
17:05Jinenjo and Nameko
17:08In addition, add soup stock and stretch it.
17:13Add egg yolk.
17:19And the species called Yudai-21, which was harvested last year.
17:24And the species called Yudai-21, which was harvested last year.
17:28It looks delicious.
17:31If you put Tororo on the hot rice.
17:39Luxurious Jinenjo Tororo rice is completed.
17:44Nameko is boiled in soup stock.
17:49The green onions that were planted in April last year.
17:54It smells good.
17:57Harvest on this day and put fresh.
18:04Season with miso made in the village.
18:07Nameko soup is completed.
18:10Thank you for the meal.
18:11Thank you for the meal.
18:13The craftsmen who were working on the construction of Omoya also called.
18:19Thank you for the meal.
18:21Let's eat.
18:23It's a party to enjoy the taste of winter in Kagaku-no-Sato.
18:29It's delicious.
18:31It's amazing that Nameko is so crispy.
18:37It's delicious.
18:39It's delicious.
18:40I can't eat this usually.
18:43I'm glad I grew green onions.
18:55It's delicious.
18:58It's sticky.
19:01What is this?
19:03It's hard to swallow.
19:05It's too sticky.
19:06It's sticky in my mouth.
19:09It's delicious.
19:15It's delicious.
19:19Everyone enjoyed the delicious green onions in Kagaku-no-Sato in winter.
19:25This looks delicious.
19:28Please make it in time for the harvest festival.
19:32There was a small one in Jinenjo when I went to the harvest festival.
19:36There was a small one.
19:37No, there wasn't.
19:38You were pretending not to see it.
19:39No, there wasn't.
19:40You didn't grow up big.
19:41No, there wasn't.
19:43There should have been a small one.
19:44No, there wasn't.
19:45But it looks delicious.
19:46Nameko is amazing.
19:48You've never seen such a large Nameko, have you?
19:50It's been a long time since I've seen it.
19:52It's the first time I've seen it.
19:54It was completely different from what was on the market.
19:56The size was amazing.
19:58It's crispy.
20:00Nameko that I usually eat is just to swallow.
20:04I can feel the texture and taste.
20:08I haven't eaten it.
20:10There wasn't.
20:11There wasn't.
20:13There was.
20:15There was.
20:16No, there wasn't.
20:17It comes out all of a sudden.
20:18No, there wasn't.
20:20You're so detailed.
20:23Villagers and people in the village gave me a lot of seaweed.
20:28It's good because you're inventing a lot of things.
20:30That's right.
20:32It's been five years since I started mushroom cultivation.
20:35I've got a lot of gold in my hodagi.
20:37The hodagi itself has become rusty.
20:42I'm thinking of making a new hodagi this winter.
20:47I'd like to increase the number of hodagi if there's such a big one.
20:50I'd like to see more.
20:53Next, we'll send you the latest information about Omoya.
20:56Here you go.
20:58The New Year of 2025
21:02The construction of Omoya was on the roof.
21:06Nice to meet you.
21:09First of all, Ogura, a hayabuki craftsman, asked me to do this.
21:13I'd like you to take out the hay that everyone bought from the warehouse.
21:19So that it can be used for something.
21:20Finally.
21:22You'll see the light of day.
21:24It means it can be used.
21:26Since 2022, not only Mr. Abe and Mr. Koto around Kagakunosato,
21:32but also Kaya, which was collected by Ika-chan and Ringyo Boys.
21:37We did it.
21:38We did it.
21:41The important part of the roof is to use the Kayaba Kaya that Mr. Ogura has.
21:46The Kaya that the presenters prepared will also be used as much as possible.
21:52Isn't it big?
21:55The Kaya that was stored in the village is over three years old.
21:59You can see the light of day.
22:04The dried Kaya was quite light.
22:08It looks delicious.
22:11Mr. Koto and Mr. Kyokyo were in the middle of it.
22:14They took two hours to carry out all the Kaya that they had stored.
22:18Oh, that's nice.
22:20Kayaba Kaya
22:24It's done.
22:28Finally, the craftsmen will cut it.
22:35The preparation is complete.
22:40It's a great Kaya.
22:42Kayaba Kaya
22:45This Kaya will be handed over to the craftsmen.
22:47Finally, it will be used in the Kayabuki roof of Omoya.
22:50I'm looking forward to seeing what it will look like.
22:54It's finally started.
22:57It's great.
22:58You collected it three years ago.
22:59That's right.
23:00I forgot.
23:01It's been three years, so I thought it was damaged and rotten.
23:05But when I asked, they said it was fine.
23:07That's right.
23:08It's been used on the roof for many years.
23:10But in fact, it was very difficult to prepare the Kaya.
23:14You're exaggerating again.
23:15It's true.
23:16You're proud of what you've done, right?
23:19No, no, no.
23:20Next time, I'd like to make a big feature of the foundation of Kayabuki.
23:24Mr. Sato, please give us a preview.
23:29Next time, it's the Science of Sato, Omoya Project.
23:32Omoya, which was completed by Honegumi last year.
23:35The Kayabuki craftsmen, who were given a baton by the carpenter,
23:39The first thing they started was a huge task that made me feel distant.
23:44Look forward to it.
23:45This is hard.
23:48This is hard.
23:49It's hard.
23:50I understand.
23:51It's hard to tie it up.
23:52That's right.
23:53That's right.
23:54I can't tie it up.
23:55See you next time.
23:57It's on TVER Furu.
23:59Please subscribe to our channel.