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00:00突然ですが豆が腐ると書く 豆腐につきまして
00:09まずはじめに豆腐は豆を腐らせたものではありません
00:16中国から伝わった豆腐ですが
00:20中国語でこの漢字はぷよぷよしたものをひろくさす言葉だそうで
00:25そこから豆腐と名付けられたようです
00:37今回のアグリ王国NEXTは
00:42絵庭市の豆腐に注目
00:47工場に突撃!大豆が豆腐になるまでを追う
00:53どんどん白く溶ける?
00:55驚きの油豆腐とは?
01:04うわぁとろける
01:22一番好きな部分はこの曲
01:25この曲はユニバーサルをチェック
01:28メンバーが好きな部分はコップかな
01:31メンバーが好きな部分はチェック
01:47アップデートが終わったら
01:49Yamaguchi Food
01:54We are at Yamaguchi Food, a food manufacturer in Eniwashi.
01:59Yamaguchi Food?
02:00Yes. This time, we are going to focus on tofu.
02:05I love tofu!
02:07I love it!
02:08It's got a lot in it.
02:09I love tofu.
02:11Yes, the sound is good.
02:12I like it when it's cold or warm.
02:15It goes well with any dish.
02:17Tofu is made from soybeans, right?
02:21Yes.
02:22I want to use Hokkaido soybeans to make delicious tofu.
02:25Yes.
02:26Hokkaido is one of the top three countries in Japan.
02:29Of course!
02:30And it's the number one producer of soybeans.
02:32Yes.
02:33However, most of the soybeans we Japanese eat are imported.
02:39It's a little sad to rely on imported products.
02:43Mori-san, I understand.
02:45You're saying that Japan doesn't produce as many soybeans.
02:50I think it's because we rely on foreign countries.
02:53That's what you're saying.
02:54Yes.
02:55Then, please listen to me.
02:57Please listen to me.
02:58Oh, something came up.
02:59Let's talk about soybeans.
03:01Can you listen to me?
03:02Yes.
03:03Which is the main producer?
03:05When I look at the package, I think it's America.
03:11What else?
03:12America and Japan?
03:14No, it's not Japan.
03:15It's America and Brazil.
03:17America and Brazil are the top two.
03:20The number of soybeans changes depending on the year.
03:23And Argentina is the top three.
03:25Then, which country is in the question?
03:30America.
03:31You're saying that.
03:32Which country is in the question?
03:34Which country is in the question?
03:36Which country is in the question?
03:39But Brazil is in the question, so it's Brazil.
03:42Do you think it's Brazil?
03:43The country that sent soybeans to America is Japan.
03:47Japan is America.
03:48Then, next question.
03:50Which country is in the question?
03:56But if I say this, it's Japan?
03:58This is also Japan.
04:01Please listen to me.
04:04Soybeans were sent to America in the 19th century.
04:08Perry, who came to Japan on a black ship, brought soybeans back to America.
04:13Since then, demand for soybeans has increased in the United States.
04:17It became a major production country.
04:19I see.
04:20Then, in 1973, when I was two years old,
04:24Japan, which depended on the United States for imported soybeans due to the export regulations of the United States,
04:29The price of tofu was soaring.
04:31So, Japan looked for a country where soybeans were imported.
04:34Brazil was the one that caught the eye.
04:36In 1979, Japan and Brazil co-operated to develop a super-large-scale farmland.
04:41The soybeans from that farmland eventually reached more than 60% of Brazil's soybeans.
04:46Hokkaido is one of the top three countries in Japan.
04:50Hokkaido soybeans are very popular everywhere.
04:54So today, we're going to learn how tofu made from Hokkaido soybeans is made.
05:03Let's go!
05:06So, first of all, we're going to visit a direct-sale shop located in Yamaguchi Food Factory.
05:12We're going to visit a tofu and soybean store.
05:16Thank you for having us.
05:18Thank you for having us.
05:23What should I do?
05:25I know how you feel.
05:27You want to go shopping.
05:29There are so many delicious things!
05:31Like tofu and other soy products.
05:37I'm in trouble.
05:39I know you want to go shopping.
05:42But let me introduce you first.
05:45Let's talk to Yamaguchi, the president of Yamaguchi Food Factory.
05:50Nice to meet you.
05:53If you come this way...
05:54Donuts?
05:55Donuts?
05:57Soybean doughnuts.
06:00What do you think?
06:01Do you have any signboard products?
06:06The most popular one is this one.
06:10The most popular one is this one.
06:15It's made with water.
06:18It's made with water.
06:21It's like a tofu shop.
06:23I see.
06:26He's going to eat the most popular tofu in the store.
06:36When was this made?
06:37Yesterday.
06:38Yesterday?
06:39Today, a little later.
06:40I see.
06:41Let's eat.
06:43It's so good.
06:47It's sweet.
06:49It's sweet.
06:50You didn't add anything, did you?
06:51No, I didn't.
06:52Is this the sweetness of the beans?
06:53That's right.
06:54It's so good.
06:55Let's eat.
07:00It's sweet.
07:01It's good.
07:02It's good, isn't it?
07:03It has a strong flavor.
07:05It has a strong flavor and sweetness.
07:07I like the soft texture.
07:12Do you use Hokkaido soybeans?
07:18That's right.
07:19We can only get the soybeans in the southeast of Japan.
07:22I've heard of it.
07:24It's a little slow to harvest.
07:27It's said that it's hard to get the soybeans in this area because of the frost.
07:34It has a strong flavor, doesn't it?
07:35That's right.
07:36We're making a lot of efforts to make that happen.
07:40I feel like I'm eating beans rather than tofu.
07:43I see.
07:44I can feel the sweetness of the beans.
07:47It's delicious beans.
07:48How many kinds of soybeans do you use in the southeast of Japan?
07:53It's amazing just to look at it here.
07:55Besides this, we also make two or three kinds of momen kinu.
08:02We also make yosemo, tsuruno, and normal dosan.
08:10This is dosan.
08:11This is dosan.
08:12This is dosan.
08:13This is dosan.
08:14This is dosan.
08:16This is Hokkaido momen.
08:18That's right.
08:19There are about 10 to 20 kinds of soybeans.
08:25You make a lot of soybeans.
08:27Can you make delicious tofu or soybean products with Hokkaido soybeans?
08:33Yes, it's popular.
08:35Of course, some people buy it at a low price.
08:41It's easy to get.
08:43However, there are people who want to eat delicious soybeans.
08:47Today, we're going to learn how to make Hokkaido tofu at the factory.
08:57Let's go to the factory.
08:58Yes.
09:02After the commercial, they went to the tofu factory.
09:06They went to the tofu factory.
09:11We're in the factory.
09:14The one behind us is the soybeans.
09:19It says it's from Douo.
09:22It says Douo.
09:23Yes.
09:24It's from Douo.
09:25The production area is Eniwa.
09:27Is that so?
09:28It's close to here.
09:29Yes, it's close to here.
09:32What kind of beans are these?
09:34These are Toyomizuki beans from Toyomasari.
09:37Toyomizuki beans from Toyomasari.
09:40Yes.
09:41It's like Toyomizuki, Toyomasari Bear.
09:44Yes.
09:45Toyomizuki.
09:46It's not the same.
09:47Is Toyomizuki the main product?
09:50Most of them are from Yukihomare.
09:52Yukihomare.
09:53There are a lot of bags.
09:55This is also Toyomasari Bear.
09:57Yes.
09:58Yukihomare, Toyomasari Bear.
10:00Yukihomare, Toyomasari Bear.
10:03It's very sweet.
10:05However, when it comes to tofu,
10:07the protein is a little low,
10:09so it's hard to solidify.
10:12So it's good for soft tofu,
10:15but it's not good for soft tofu.
10:18I see.
10:19Soybeans have high protein,
10:22so it's easy to solidify and make
10:24in the process of making tofu.
10:26If the protein is low,
10:28it's easy to taste sweet.
10:31Yamaguchi's products
10:33draw out their own merits
10:35by blending varieties.
10:39What we just saw
10:41was a soybean called Tsurunoko soybeans.
10:45Yes.
10:46The Tsurunoko soybeans
10:47are now in Yamaguchi's hands.
10:48Yes, here they are.
10:49Wow, it's this bean.
10:52It's sweet,
10:53and the protein is solidified.
10:55Our company
10:57says that it's the king of soybeans.
11:01Tsurunoko soybeans,
11:02as well as tofu,
11:03and natto,
11:04you can see them
11:06in that corner.
11:08Yes, you can.
11:09It's written on the package.
11:11Hokkaido is a soybean kingdom,
11:14so it may be different
11:16depending on the name.
11:17It's worth choosing.
11:19Yes, it is.
11:20It's really different
11:21in all three regions.
11:23I see.
11:24Now, let's see
11:25how the soybeans
11:26turn into tofu.
11:29The soybeans are dry,
11:33so you have to soak them in water.
11:35That's right.
11:36Soak them in water
11:37the day before.
11:40Soak the soybeans in water overnight
11:42to make them twice as soft.
11:47Then,
11:48they go through a complicated process
11:50to become tofu.
11:52But first,
11:53let's try the soybeans
11:55soaked in water.
11:59Wow, it's beans!
12:02These are beans!
12:04Yes, they are beans.
12:06It's a bit bluish
12:08and raw.
12:09Yes, it's bluish,
12:11but it's also sweet.
12:13It's thick.
12:15At first,
12:16it's refreshing.
12:18It's bluish
12:20and raw,
12:22but as you chew it,
12:24you can taste the sweetness
12:26and umami of the tofu.
12:29Yes.
12:30Now,
12:31you have to rub the soybeans
12:33with the water from soaking them in water.
12:36It's coming off!
12:38Wow, it's coming off!
12:40After rubbing the soybeans,
12:42you can see the grains.
12:45The tofu isn't as smooth
12:47as before, right?
12:49No, it's not.
12:50It looks like tofu pudding.
12:52Yes, it does.
12:53Wow, the color looks like tofu.
12:56It does.
12:57Yes, it does.
12:58It's white.
12:59Yes, it is.
13:00And there's a bit of yellow
13:02that looks delicious.
13:03That's true.
13:04I want to eat that.
13:06It looks delicious
13:07as it is.
13:08Let's try the beans.
13:10Yes, go ahead.
13:11These are just-made beans.
13:13They're still raw, right?
13:16Yes, they are.
13:17The water has changed a bit.
13:24They're still raw.
13:25Yes, they are.
13:28But it's tofu.
13:30Really?
13:31The texture is really like tofu.
13:34After rubbing it,
13:35it feels like tofu.
13:36That's right.
13:37Let's try it.
13:40Oh!
13:41Yes.
13:42They're raw.
13:43They're raw.
13:44Yes.
13:45There's a bit of bitterness.
13:48Yes, there is.
13:49There's a bit of bitterness,
13:51but there's also a hint of umami.
13:54That's right.
13:55The smell of the beans
13:56and the bitterness are still there.
13:58Yes, they are.
13:59And the texture is still very smooth.
14:03Yes, it is.
14:04The texture is still very smooth.
14:06Yes, it is.
14:07The texture is still very smooth.
14:08Yes, it is.
14:09To be honest,
14:10I don't think it's that good yet.
14:12To be honest.
14:14After boiling the ground beans,
14:17he squeezes them.
14:20Oh!
14:21This is soy milk.
14:22Soy milk and...
14:23This is okara.
14:24That's okara.
14:26Soy milk and okara are here.
14:28Are soy milk and okara
14:30separated?
14:31That's right.
14:32It's a machine to separate them.
14:34Oh!
14:36I'm going to try the freshly made okara and soy milk.
14:42Since it's okara,
14:43it contains the fibers of the beans.
14:45Yes.
14:48It's so gentle.
14:50Oh!
14:51It's so gentle.
14:53It's slightly sweet.
14:55Is there any bitterness or bitterness
14:57that you mentioned earlier?
14:59It's sweet,
15:00so there's no bitterness at all.
15:01Oh, really?
15:02Yes.
15:03Oh, it's delicious!
15:05It has a gentle sweetness
15:07and a faint aroma of the beans.
15:13This is soy milk.
15:14It's warm.
15:15Yes.
15:18Oh, it's sweet and delicious!
15:21It's delicious!
15:23It's sweet!
15:27It's delicious!
15:30It's very mild.
15:32It's mild and sweet.
15:37It's delicious!
15:38Is it delicious? Thank you.
15:40It's sweet!
15:41This soy milk will eventually turn into tofu.
15:46The amount of soy milk should be a certain amount.
15:48Yes.
15:49Next, measure the amount of bitterness.
15:51Put the bitterness in.
15:52It's important that the bitterness
15:54goes around the whole thing
15:56at once.
15:58Yes.
15:59I'm going to do that now.
16:01This is the bitterness.
16:03Yes, I'm measuring the bitterness now.
16:05If you make a mistake,
16:07or if you put in too much,
16:09it will become too hard.
16:11That's right.
16:12If you put in too little,
16:13it will become loose.
16:15That's important.
16:16I'm going to start now.
16:18It's only for a moment.
16:19What?
16:21Okay, I put it in at once.
16:24I put it in at once.
16:25Oh!
16:26Are you mixing it?
16:27Yes.
16:28I'm putting the bitterness in at once.
16:30I see.
16:32Is that it?
16:33Yes.
16:34It will gradually harden.
16:36I see.
16:38I'm going to let it sit for a while.
16:40How many times did you put the bitterness in?
16:42Twice?
16:43About three times?
16:44Twice.
16:45I'm going to let you do it later.
16:48I'm going to put it in vertically.
16:50Vertically.
16:52I'm going to put it in at once.
16:54Hurry up!
16:57One more time.
17:02Did you do it?
17:04I think it's hardened.
17:06I think it's hardened.
17:08It's hardened.
17:10He put the bitterness in the soy milk and mixed it at once.
17:14Then he let it sit for about 30 minutes.
17:18It's nice and fluffy.
17:20It's beautiful.
17:21It's nice and fluffy.
17:22It's nice and fluffy.
17:24Can I eat it like this?
17:28Of course.
17:31It's cute.
17:35It's like ice cream.
17:38Itadakimasu.
17:43It's delicious.
17:45It's warm.
17:50It's delicious.
17:53It's still warm.
17:55It's warm.
17:56It's even more delicious than when it was in soy milk.
18:00That's right.
18:01It's even more delicious than when it was in soy milk.
18:03It's getting better and better.
18:06It's really good.
18:08It's really good.
18:13Soy beans are delicious.
18:15It's good.
18:16It's good.
18:18Yamaguchi Foods produces about 70,000 soy beans a month.
18:26It is sold at direct sales and mainly at Dong-O stores.
18:32After this, we will eat tofu dishes.
18:35Itadakimasu.
18:37I love tofu dishes.
18:40After the commercial, will the tofu melt?
18:44Surprising tofu.
18:49Let's eat Yamaguchi Foods tofu dishes.
18:56Let's eat.
18:57It's an expensive dish.
19:00It doesn't look like tofu.
19:04It's a hot pot.
19:05That's right.
19:06We have prepared some details.
19:09Let's ask Mr. Hiromi, the wife of Mr. Yamaguchi.
19:12Thank you, Mr. Hiromi.
19:15Is it a hot pot today?
19:17It's a hot pot with tofu.
19:19Let's eat hot tofu first.
19:21I'll open it.
19:22Open.
19:25The inside of the hot pot is white.
19:27It's melting.
19:28When you heat it up, it becomes white.
19:31When it becomes white, it's time to eat.
19:34I can't imagine whether it will melt or melt.
19:38What does it mean to melt?
19:40Let's eat.
19:42Itadakimasu.
19:46It's firm.
19:51Be careful because it's hot.
19:54It's delicious.
20:04It's melting.
20:06It's delicious.
20:08It's delicious.
20:10It's delicious.
20:16It's melting.
20:19It's delicious.
20:22The inside of the hot pot is made of rice flour.
20:25So, it has the texture of rice flour tofu.
20:28But, the outside of the hot pot is melting.
20:31It's creamy when you drink soy milk.
20:36Isn't that Mr. Inari?
20:38Yes.
20:39I always wonder if tofu and fried food are related.
20:45Don't you know?
20:46I don't know.
20:47Let's ask him.
20:49Does tofu and fried food have anything to do with each other?
20:52I didn't know that, either.
20:54Why do you have fried food in your tofu shop?
20:56Of course, I fry tofu with oil.
20:59But, before I fry tofu, I use very thin tofu.
21:05It's a little different from tofu.
21:07But, when I fry tofu, it becomes fried tofu.
21:10Do you fry tofu before you make fried tofu?
21:13I'll try it.
21:19Mr. Inari is delicious.
21:24This is a spicy salad of potato salad.
21:35Is it a spicy salad?
21:38It's not a potato salad at all.
21:43It's not dry at all.
21:46By mixing tofu, it becomes very smooth and creamy.
21:52It's like a combination of kinugoshi tofu and momen tofu.
21:58It's a side dish that can be made when you squeeze soy milk.
22:02It's a mixture of the side dish and the finished tofu.
22:08It's an interesting combination.
22:12Yes, it is.
22:16Anyway, I could feel that you are particular about beans.
22:24I wonder how delicious it is.
22:26What do you think of soybeans in Hokkaido?
22:30It has a high potential.
22:33It's delicious.
22:35I think our job is to express the difference between soybeans and tofu.
22:41Soybeans have a strong sweetness.
22:44We are making tofu based on the research of farmers.
22:54We want to make tofu that has both sweetness and umami.
23:02I want to choose and eat Hokkaido soybeans in Hokkaido deliciously.
23:10Thank you for today.
23:12Gochisosamadeshita.
23:14It was delicious.