ぽかぽか 2025年4月7日 月曜（1）旬の春野菜！キャベツ＆玉ねぎSP
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TVTranscript
00:00Thank you very much.
00:02Thank you very much.
00:22Thank you very much.
00:26It's started. Thank you for your support this week.
00:33What did you do today, Sawabe-san?
00:35I was late for my son's entrance ceremony.
00:41I should have told him to wait for me at school.
00:46How long did you wait?
00:49I was late for about 30 minutes.
00:53You lost in 30 minutes.
00:57Today's topic is how to preserve spring vegetables, cabbage and onions.
01:08You wanted to know about spring vegetables, didn't you?
01:11Yes, I did.
01:12I'm very curious about it.
01:14Well, let's get started.
01:17Get started?
01:23Hello, everyone.
01:28I'm Matsuko.
01:29I'm a DJ, Genta Matsuda.
01:31Hello, everyone.
01:33I'm an announcer, Nausa Ito.
01:37I'm an announcer, Zaki Matsuda.
01:39Hello, everyone.
01:41I'm Yutaro Nanko.
01:43Hello, everyone.
01:45I'm glad to see you.
01:46I think Kanda-san bit you.
01:49He bit you.
01:51I'm nervous.
01:52I haven't read the script for a long time.
01:55I'm nervous.
01:56I'm sorry.
01:57Ito-san, please go ahead.
02:03You were late for your son's entrance ceremony.
02:08I was late.
02:09You were late.
02:10You were late.
02:11I was late.
02:12I was late.
02:13Anyway, I'll do my best to preserve spring vegetables.
02:20Please take a look at this.
02:23Today is the perfect season.
02:27This is a special program to thoroughly dissolve spring vegetables, cabbage, and onions.
02:32What is the charm of this program?
02:35My recommendation is a dessert made from wheat cereal.
02:39What?
02:41This is Yasuyo Kishimura, a nutritionist.
02:44He is a professional vegetarian who has the highest rank among vegetarians in Japan.
02:51He has a series of popular vegetables called Kinokuniya, a high-quality supermarket.
03:00He also publishes a lot of diet books on how to eat vegetables.
03:06Today, I invited Kishimura-sensei, a vegetable specialist.
03:11He will tell us how to eat cabbage and onions.
03:19He will tell us how to preserve the scales from the eyes.
03:27He will tell us how to cook the ingredients in a secret way.
03:33Let's start the program.
03:43This is a special program to preserve spring vegetables, cabbage, and onions.
03:47Yes, this is a special program.
03:50There is no guest today.
03:54Today's guest is Kishimura-sensei, a nutritionist.
03:59Hello.
04:02This is a special program to preserve spring vegetables.
04:05What kind of vegetables are there?
04:07Spring cabbage, onions, bamboo shoots, nabana, asparagus, new potatoes, bean sprouts, and so on.
04:14There are a lot of seasonal vegetables that are only available in spring.
04:18Are they all seasonal vegetables?
04:19Yes.
04:20They are all seasonal vegetables.
04:21Yes.
04:22The main season is from May to June.
04:27This is a special program to preserve spring vegetables.
04:29I asked you a lot of questions about spring vegetables.
04:33You said, this is Mr. IJUIN.
04:36This is Mr. IJUIN.
04:39You said, this is Mr. IJUIN.
04:43I don't like today's host.
04:45I don't like it.
04:46It's hard for me to talk.
04:47It's a big problem.
04:49You are a little bit different.
04:51No, no, no.
04:52Please be careful.
04:53This is Mr. IJUIN's question.
04:56Please be careful.
04:57This is Mr. IJUIN's question.
04:59What is the difference between cabbage and spring cabbage, onions and new onions?
05:04Master!
05:05Master!
05:06Don't listen to him.
05:08Don't listen to him.
05:09Master!
05:10It's a question.
05:13There are cabbages all year round.
05:14There are onions all year round.
05:16Why do we need new onions and cabbages like this?
05:27The answer to this question is this.
05:39Cabbage contains a lot of Vitamin C compared to other seasons.
05:451.2 times to 1.5 times more than usual.
05:50In the first place, cabbage is divided into three types depending on the harvest season.
05:57Spring cabbage, summer cabbage and winter cabbage are mainly divided into three seasons.
06:04Among them, the characteristics of spring cabbage, which is in season in spring,
06:09is that the leaves are soft, fresh, soft, sweet and delicious.
06:17Winter cabbage, which has a hard core, is suitable for cooking such as kotofu and roll cabbage.
06:23On the contrary, spring cabbage is suitable for pickled in salt.
06:30Are the varieties the same?
06:32Are the varieties the same just because the harvest season is different?
06:35The varieties are different.
06:36Spring cabbage is for spring cabbage.
06:38Winter cabbage is for spring cabbage, which has a hard core.
06:43I always think that all the cabbages sold in supermarkets are spring cabbages.
06:49Spring cabbages are mainly sold in this season,
06:53but the ones that are tightly wrapped are winter cabbages of different varieties.
06:57Spring cabbages vary from Hokkaido to Kagoshima.
07:04There are two types of cabbages in some stores.
07:09Some stores sell spring cabbages.
07:12Yes, they do.
07:13Please think of the ones that are tightly wrapped as spring cabbages.
07:19Mr. Uchii, are cabbages okay?
07:21Please let me know.
07:25Let's talk about onions.
07:27Here are the differences between onions and fresh onions.
07:31Onions are dried before they are shipped.
07:34Fresh onions are harvested and shipped immediately.
07:37I didn't know there was such a difference.
07:39Normal onions are dried after they are harvested.
07:45They are dried to increase their shelf life before they are shipped.
07:49On the other hand, fresh onions are shipped without being dried.
07:57Onions are drier than normal onions.
08:00They are recommended for salads and marinades.
08:03I see.
08:04Fresh onions can be shipped all year round,
08:07but they are only shipped in spring.
08:10In Hokkaido, they are harvested in the summer and shipped.
08:16They are stored and shipped.
08:20I see.
08:22Onions are delicious, right?
08:27He is the master of dried onions.
08:35Onions are delicious.
08:37Onions are delicious in spring.
08:39Yes, they are.
08:40They are less bitter and easier to eat raw.
08:44Which one is easier to store?
08:48I'll tell you how to store them later.
08:51Dried onions are easier to store.
08:54I see.
08:56Everyone is getting more and more interested in spring vegetables.
09:00I think so, too.
09:02Everyone is getting more and more interested in spring vegetables.
09:05I'll show you how to choose spring cabbages.
09:08There is a point.
09:09Where should I look?
09:11Please look at this.
09:14Look at this.
09:16Is it sweet?
09:17In supermarkets, one-half size cabbages are often cut and sold.
09:23I see.
09:25The color of the cross section is yellow and green.
09:30Which one is fresher?
09:35How about you, Ms. Yokota?
09:36I don't know.
09:37I always choose green.
09:39I think green cabbages are more nutritious.
09:43I see.
09:44I think so, too.
09:45I think so, too.
09:48How about you, Mr. Masa?
09:50I choose yellow.
09:52I think the color will change after ripening.
09:55I see.
09:57I think so, too.
09:59I think so, too.
10:01How about you, Kanda?
10:02I choose yellow, too.
10:03I think the color will get darker.
10:06So, I think yellow cabbages are more nutritious.
10:10How about you, Ms. Yokota?
10:12I choose yellow.
10:15Yellow!
10:20As Ms. Kanda said,
10:22the center of the cabbage is yellow.
10:25If you leave it in the market, it will turn green.
10:30I see.
10:32So, I recommend you to choose yellow cabbages.
10:35I see.
10:36The center of the cabbage is yellow.
10:39So, it will be soft.
10:41I think so, too.
10:42However, the point is that the center of the cabbage is small and the weight is light.
10:50If you leave it in the market,
10:52the color will change from yellow to green after ripening.
10:57So, fresh cabbages are better.
11:01If you leave it in the market, the vitamin C will be reduced.
11:04So, I recommend you to choose yellow cabbages.
11:09I see.
11:10Please refer to it.
11:13Today, we asked you how to eat cabbages and onions in advance.
11:23Are you confident?
11:25Of course.
11:26If you eat cabbages and onions, this is the best way.
11:29Did you squeeze the cabbages?
11:31I'm confident.
11:33It was a difficult question.
11:36What kind of cabbages did you squeeze?
11:39Kanda-san, please.
11:42I chose a sliced raw egg salad.
11:45It looks delicious.
11:47I'd like you to eat it at once.
11:50What are you doing?
11:53It doesn't take much time.
11:57I can feel the sweetness of onions at once.
12:02I've heard that it's good for blood circulation.
12:08Please try it.
12:11It looks delicious.
12:12Next, Hiwari-san.
12:14Did you squeeze the cabbages?
12:16Yes, I did.
12:17I thought I had it.
12:18You have it.
12:20I squeezed it.
12:22This is a menu that I often go to izakayas.
12:26This is it.
12:28It's a cabbage salad.
12:30It looks delicious.
12:32I sliced the cabbages and put the canned mackerel on it.
12:36I just put mayonnaise on it.
12:38It's very delicious when you mix it.
12:41It's a good menu for alcohol.
12:44It's also delicious with rice.
12:47It's a perfect menu.
12:50Do you often go to this izakaya?
12:51Yes, I often go to this izakaya.
12:52Then I'll meet you here.
12:55I often go to this izakaya.
12:59Please introduce the menu.
13:02This is an onion.
13:04There is a system where you can put onions in TOKYO ABURA SOBA.
13:11When I put onions in this, I feel like I'm eating a salad bowl.
13:19The moment I eat it, I feel like my blood is flowing.
13:23The spiciness and sweetness are just right.
13:27It's delicious.
13:29I love onions.
13:34I wonder how the onion topping came to be.
13:38The onion goes well with TOKYO ABURA SOBA.
13:42That's good.
13:47It looks delicious.
13:49Next is MATSUDA.
13:51I want you to eat it all at once.
13:55This is how you eat it.
13:57It's like eating cabbage.
14:01Thank you for the video.
14:08I like this most.
14:10I buy it at the supermarket and eat it.
14:15If I have to lose weight, I eat this.
14:21This seems to be good for the body.
14:25I often eat this style.
14:27Do you really eat this?
14:29Yes.
14:30But when I imagine it, the taste changes in my mouth.
14:35I went to an izakaya and asked for a refill.
14:39I thought I wouldn't get a refill.
14:42I asked for another refill before I knew it.
14:46I don't know if it's a refill or not.
14:49This is delicious.
14:52When I imagine it, the taste changes in my mouth.
14:55If I add kelp, I can add it.
14:59If I add salt, I can add it.
15:01This is good for the brain.
15:03This is good for the stomach.
15:06I don't do it.
15:08Even if you don't have cabbage, you can eat it.
15:12You can eat this.
15:19I'm interested in this.
15:21I don't want to eat this.
15:23This is a simple dish.
15:25This is a seasonal dish.
15:29This is an oden with onions.
15:34Some people don't like this.
15:37Some people don't like this.
15:39You can put this in a zip lock and store it.
15:45This is a little crispy.
15:47But the taste is good.
15:50I eat a lot of beans.
15:53A radio listener told me this.
15:55If you store this in a zip lock, you can eat it.
16:01This looks delicious.
16:03Did you give everyone a hard time?
16:07I did.
16:08You didn't think of anything.
16:13This is my best dish.
16:16I will eat this after the commercial.
16:20I will tell you how to store this.
16:34This is a special.
16:39I will tell you how to store this.
16:44I will tell you how to store this.
16:55I will tell you how to store this.
17:02Please guess which is correct.
17:06I will tell you which is correct.
17:11I will tell you two things.
17:14One is the correct answer.
17:16I know the answer.
17:18Iwai, the drama will start.
17:22This is the season.
17:25This is the season.
17:28I think the correct answer is delicious.
17:34Don't be fooled.
17:36He is an actor.
17:38Please guess the correct answer.
17:41I will tell you the first question.
17:44There are two ways to store onions.
17:47There is a way to store onions for a long time.
17:54I will tell you how to do it.
17:57Matsuda-san, please tell us how to store onions.
18:00I will tell you how to store onions.
18:02First, cut the wrap.
18:06This is a wrap.
18:08I have already cut it.
18:11This is a salad wrap.
18:14Cut the salad wrap and break the onions.
18:20The way to store onions is to wrap the skin.
18:27This is dangerous.
18:29Onions are delicious when they are moist.
18:33However, in order to keep the onions moist,
18:37it is better to close the skin with a wrap.
18:43If you peel the skin, it will touch the air.
18:48This is the way to store onions.
18:50This is the way to store onions.
18:52This is the correct way to store onions.
19:01Next, please tell us how to store onions.
19:03This is the second way to store onions.
19:06This is a stocking.
19:08This is my stocking.
19:10Don't do that.
19:13Don't do that.
19:15That's my stocking.
19:17That's a strange stocking.
19:19This is a strange stocking.
19:21It's not a fresh stocking.
19:23This is a strange stocking.
19:28This is a second way to store onions.
19:31Put onions in a stocking.
19:33Put onions in a stocking.
19:37This is a strange stocking.
19:39Everyone knows this.
19:41Onions are weak against moisture.
19:43Didn't you know that?
19:45It's better to keep the moisture in the stocking.
19:48If you put onions in a stocking, the moisture in the stocking will be better.
19:51It will last a long time.
19:53If you tie the stocking,
19:58you can store another stocking.
20:02Do you use it as it is?
20:04This person has long legs.
20:06If you put onions in a stocking,
20:09you can store another stocking.
20:11If you open the stocking,
20:14the moisture in the stocking will be better.
20:18If you tie the stocking,
20:20you can store as many onions as you want.
20:23What do you do when you take out the stocking?
20:25I don't take out the stocking.
20:28You don't take out the stocking.
20:30You don't take out the stocking.
20:33You can cook with the stocking.
20:37This is B.
20:40You can eat the stocking.
20:42You can eat the stocking.
20:44Let's see which way is right.
20:48Let's ask one question each.
20:52If you ask too many questions,
20:54it will be a mess.
20:56Let's ask one question each.
20:58Do you have anything?
21:00Do you have anything?
21:02I don't have anything.
21:04I don't have anything.
21:06I don't have anything.
21:08Do you put the stocking in the refrigerator?
21:14Sometimes I put it in the refrigerator.
21:18Sometimes I don't put it in the refrigerator.
21:20The sound is decided.
21:22The wrapping is important.
21:25Do you put the stocking in the refrigerator?
21:27For the stocking, I put it in the storage box.
21:32Do you save the stocking?
21:34Onion?
21:36I was looking for the way to save the stocking.
21:38Onion?
21:39The stocking is saved in the fridge, isn't it?
21:43He is right.
21:45Please predict.
21:48The way the teacher predict which way is correct is
21:52Now everyone, please predict.
21:56That's a good one.
21:58A, B, B, we all know the answer.
22:00I heard.
22:02Ijuin, you are the stalking.
22:04In the past, there were no corn on the cob in the lower part of Tokyo.
22:10There were only garlic and onions.
22:14So I thought that was the right answer.
22:18Iwai, how about you?
22:20Matsuda-kun said that was really bad.
22:24He said that in his own words.
22:26So I think this is the real answer.
22:28I vote for Matsuda-kun's acting.
22:36Matsuda-san, you are happy to be the 2nd place, right?
22:40I'm happy.
22:42I'm happy to be the 2nd place.
22:44I didn't think I would be the 2nd place.
22:48Okay, please tell us the answer.
22:52The answer is...
22:58B, I'm the stalker!
23:00So Masuda-san was right.
23:06So, Iwai and Matsuda-san.
23:08So you were fooled.
23:10I thought he would say put me in the car.
23:12Well, I'm the stalker, so...
23:14It's because it's a stocking.
23:16Now, let's take a look at the reason for this.
23:20The biggest enemy of onions is humidity.
23:26As Mr. Matsuda said,
23:28I don't put it in the cabinet,
23:30but the wind is the enemy.
23:33Onions are weak to humidity,
23:36so it's recommended to put it in a place with good ventilation.
23:39Especially stockings are breathable,
23:42so it's recommended to put it in a place with good ventilation.
23:50By the way, the optimal humidity is
23:5495% to 100% for normal vegetables,
23:59but 65% to 70% for onions.
24:04So it's recommended to store it in a place with good ventilation.
24:09By the way, is it not correct to put it in the vegetable room?
24:13By the way, it is recommended to wrap it in a wrap and put it in the refrigerator with the skin peeled off.
24:21By the way, the optimal temperature is 0 degrees,
24:24so it is recommended to put it in the refrigerator rather than the vegetable room.
24:28So it is recommended to seal it and put it in the refrigerator when the skin is peeled off.
24:35In the case of fresh onions, it is easy to rot,
24:38so it will last longer if you store it in the refrigerator.
24:41Is it not good to put it in a place like a supermarket?
24:45It's good temporarily,
24:47but the optimal temperature is 0 degrees,
24:50so it will last longer if you store it at a low temperature.
24:56First, how to store onions.
24:58Next, how to store cabbage.
25:04Before putting it in the refrigerator,
25:06there is a way to store cabbage for a long time just by doing some processing.
25:13Now, what is the way to store cabbage?
25:18Teacher, please.
25:20Please wait.
25:23First of all,
25:24First, pull out the core.
25:27Put kitchen paper in here.
25:33Put the core in the hole.
25:38This is a trick.
25:42Put the paper in the hole.
25:48After pulling out the core,
25:50put the kitchen paper in the hole.
25:53The cabbage absorbs moisture from the core,
25:59so it will last longer.
26:02This is A.
26:04Both are correct.
26:06Next, please tell me how to store B.
26:09The second is this.
26:13Salt.
26:15Grab the salt.
26:19And apply it.
26:22Apply the salt on the cross section.
26:26Cut it in half and rub the salt on the cross section.
26:29This is B.
26:33Please listen to the teacher.
26:41Then, wrap it with kitchen paper.
26:46There is a way to store cabbage by rubbing the salt.
26:50This is A.
26:53Rubbing the salt increases the durability.
26:57I don't know yet,
26:59but to put it in a difficult way,
27:01because of the pressure of the core,
27:03all the unnecessary moisture will come out.
27:12I can't read kanji.
27:17If you put it in the refrigerator,
27:19it won't rot.
27:22I know that the moisture is the enemy of the core,
27:26so I'll keep it in this state.
27:28This is B.
27:30Amy got all the correct answers.
27:32I have only one question.
27:34Yoko,
27:36if you rub it with salt,
27:38it will become a pickle.
27:40The taste will stick to it.
27:43You can't do it in other dishes.
27:46I think salt will stick to B.
27:48No, no, no.
27:50That's not true.
27:52It may be true,
27:54but sometimes it's not.
27:56What's that?
27:58Sometimes it's true,
28:00but sometimes it's not.
28:03It's the pressure of the core.
28:05Do you know what it is?
28:07It's the pressure of the core.
28:10The pressure of the core.
28:12Which one is right?
28:14A or B?
28:16Please guess.
28:18It's A.
28:20It's A.
28:22It's A.
28:24Is it okay?
28:26It's okay.
28:28If you get it wrong,
28:30everyone will be in trouble.
28:32It's better not to let the moisture out.
28:34The taste will change.
28:37It's A.
28:39It's A.
28:41I'm sure it's A.
28:43If you think about the storage period,
28:45rubbing it with salt will be longer.
28:47It's to exist as cabbage.
28:49Then, I think it's A.
28:51I think it's A.
28:53You're nodding.
28:55What should I do if I don't want to eat pickles?
28:57You're nodding.
28:59You have to cook pickles.
29:01You're nodding.
29:03You're in the first stage.
29:06Then,
29:08can we announce the correct answer?
29:10Yes, let's do it.
29:12Which one is the correct answer?
29:14The correct answer is...
29:20The correct answer is kitchen paper.
29:22The correct answer is kitchen paper.
29:24The correct answer is kitchen paper.
29:26Everyone,
29:28everyone,
29:30everyone,
29:32everyone,
29:35When we say it's bad,
29:37you're the one who says it's bad.
29:39That's your purpose.
29:41That's your purpose.
29:43Please look at this.
29:45Cabbage continues to grow after harvesting.
29:47Cabbage continues to grow after harvesting.
29:49It breaks out of the core
29:51and destroys the growth point.
29:55Cabbage continues to grow after harvesting.
29:59It grows from the tip of the core
30:01and absorbs the nutrition of the leaves.
30:03The first reason is to cut off the core of the paper.
30:09By putting wet kitchen paper in it, it is easier for the water to spread throughout and dry.
30:18In that state, put it in a plastic bag and put it in the refrigerator.
30:27Do you need to change it regularly?
30:30Yes, it is recommended to change it once every 2-3 days.
30:36There are times when you remove the core and cook the leaves.
30:42It is difficult to remove the core.
30:47Is there a good way?
30:49Put the knife diagonally.
30:53If you try to put it in once and it doesn't fit, it will be easier to remove it after two laps.
30:59Do you have to do it so deeply?
31:01If you do it deeply, you may cut your hand.
31:06If you are used to it, you can do it deeply.
31:09However, if you do it for about two laps, it will be easier to cut safely.
31:12If you cut it in half, how do you store it?
31:14If you cut it in half, seal it in a wrap and put it in the refrigerator.
31:20In that case, do you have to remove the core?
31:23You can remove the core, but if you leave it as it is without removing it, it will be cut in half.
31:30The growth point will be destroyed.
31:33You don't have to grow it any more.
31:36By the way, Matsuda-kun, you are confident.
31:40What kind of pressure was it?
31:42It's the salt pressure.
31:44Isn't this good?
31:46First of all, it will be easier to deteriorate when you cut it.
31:51Also, the water will be taken away by the pressure.
31:55It is recommended to salt it just before cooking.
32:00So, was this cooking show already over?
32:05No, no, no.
32:07That's what it is.
32:09It's a show to present delicious food.
32:11That's what it is. Please say it.
32:13Please say it.
32:15Next time, we will talk about how to eat healthy food.
32:22Next time, we will talk about how to eat healthy food.
32:30What happened?
32:33It's warm.
32:35It's fun.
32:37It's good.
32:39The second spring festival is a special program to thoroughly dissolve cabbage and onions.
32:42The next question is about how to store it.
32:46Here we go.
32:47Actually, if you keep it close to the cabbage,
32:52it will rot faster than if you just put it together.
32:59In other words, there are vegetables that have a very bad compatibility with cabbage.
33:04What is it?
33:06If you keep it close to the cabbage, it will rot faster.
33:11What are the vegetables that have a very bad compatibility with cabbage?
33:15Matsuda-san, what are the vegetables?
33:18The first one is this vegetable.
33:21It's a tomato.
33:23I'm really surprised.
33:25I heard that tomatoes produce gas.
33:29The gas of tomatoes.
33:31I hate the gas of cabbage.
33:35Especially, the red one is a warning.
33:40It's a warning.
33:44You should never eat it with cabbage.
33:49Does it mean that cabbage will rot faster?
33:51That's right.
33:52Tomatoes don't rot.
33:54What is that?
33:56I don't know.
33:59The problem is that cabbage will rot.
34:03Please think about the compatibility with cabbage.
34:05Is the gas coming out?
34:08The gas is coming out.
34:10Please raise your hand.
34:12I'm in trouble.
34:15The gas is coming out.
34:19It's delicious because you eat it raw.
34:23The second one is a tomato.
34:25The second one is this vegetable.
34:28It's an eggplant.
34:30Do you know what an eggplant is?
34:32Of course.
34:34It's an eggplant that contains a lot of water.
34:39The amount of water is more than 90%.
34:43It's made of water.
34:46The water comes out from the bad part.
34:53It's not coming out.
34:54It's evaporating.
34:56It's not coming out.
34:58It's evaporating.
35:00It's evaporating.
35:03It's evaporating.
35:06It's evaporating.
35:09If you store it together, the water from the eggplant will be transferred to the cabbage.
35:13The cabbage leaves are too moist.
35:17In other words, it's a disaster.
35:20This is an eggplant.
35:21Tomatoes and eggplants came out.
35:23Tomatoes and cabbages are incompatible.
35:25Eggplants and cabbages are incompatible.
35:27Please guess the bad one.
35:29I have a question.
35:31Please answer the question.
35:34You don't have to answer one question.
35:36Let's say it's a good question.
35:39The gas itself is not good for cabbage.
35:44The gas itself is...
35:46Can I ask you one more time?
35:49Humans can eat tomatoes.
35:51Humans can eat tomatoes.
35:53The gas is not good for cabbage.
35:56The gas is not good for cabbage.
35:58But this gas doesn't like cabbage.
36:01It doesn't like cabbage.
36:03I think the supermarket knows that.
36:09I think the supermarket knows that.
36:11I think it's a bad combination.
36:13I think it's a bad combination.
36:16Some people know that.
36:18Some people don't know that.
36:20What is that answer?
36:22That's right.
36:24When there are cabbage and tomatoes in a salad,
36:28I don't like cabbage.
36:31When I look at the expression of cabbage,
36:34I don't like cabbage.
36:36I don't like cabbage.
36:38I don't like cabbage.
36:40Do you mean that cabbage is weak when you eat it from the inside?
36:48Do you mean that cabbage is weak when you eat it from the inside?
36:49The leaves will be damaged.
36:51Probably.
36:53The answer is...
36:55Please guess.
36:57Please guess.
36:59He got it.
37:01He got it.
37:03He got it.
37:05He got it.
37:07He got it.
37:09I thought he was done.
37:12He came here and he got it.
37:15He got it.
37:17He came here and he got it.
37:19In the supermarket,
37:21in the supermarket,
37:23in the supermarket,
37:25in the supermarket,
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41:33Everyone, please answer together with all your might.
41:37Everyone, please consult with each other.
41:41Something is coming.
41:44Everyone, please consult with each other and answer together.
41:49Please answer with all your might.
41:53Now, here is the question.
41:57Please arrange the outer, inner and core of the cabbage in the order in which it contains a lot of calcium.
42:06Calcium?
42:08What does it mean?
42:10Calcium?
42:11Calcium is already in the cabbage, isn't it?
42:14It's the bone part, isn't it?
42:16Yes, it is.
42:17Like milk.
42:19What?
42:21I thought it was the core because it was the bone.
42:24It's probably sucked up from the soil.
42:27That's why it contains a lot of calcium.
42:29It looks like it's clogged.
42:31The core is inside and the outer is outside, isn't it?
42:35The inner part is in the middle, isn't it?
42:41Isn't it?
42:43I don't know.
42:45What do you mean?
42:47Please arrange the outer, inner and core of the cabbage in the order in which it contains a lot of calcium.
42:55Please arrange the outer, inner and core of the cabbage in the order in which it contains a lot of calcium.
43:00There are a lot of nutrients in the cabbage, aren't there?
43:03Yes, there are a lot of nutrients in the cabbage.
43:07Here it is.
43:09It contains dietary fiber, vitamin C, vitamin U, calcium and potassium.
43:15The problem is calcium, but there may be other nutrients.
43:22Please refer to it.
43:24Certainly.
43:26It looks like this.
43:29Yes, it looks like this.
43:32The outer part is sucked up from the core.
43:36The outer part is getting bigger while using this.
43:40That's right.
43:42Cabbage is wrapped from both sides when it grows up.
43:46That's right.
43:48It looks like this.
43:50The inner part is getting bigger.
43:52The inner part is getting bigger and the outer part is sucked up.
43:56The outer part is new, isn't it?
43:58No, the outer part is old.
44:00The outer part is old.
44:02Maybe the outer part has a lot of calcium.
44:10Maybe it's too much.
44:12It's big, so maybe it's thin.
44:14I see.
44:16The calcium in the outer part is big, so maybe it's thin.
44:20That's right.
44:22What should we do?
44:24How can we eat it even if it contains a lot of calcium?
44:29That's right.
44:31It looks like this from the inside.
44:33Should we buy it?
44:35Mr. Matsuda said the opposite.
44:37What do you think?
44:39Mr. Matsuda thinks that the old leaves have more calcium.
44:47That's right.
44:49But there is a theory that the inner part contains a lot of calcium.
44:53It's been supplied for a long time, so there's a lot of calcium.
44:57I don't know.
44:59I see.
45:01The inner part contains a lot of calcium.
45:07Please judge by the number of X.
45:11The answer is...
45:15The opposite?
45:17The answer is...
45:19The inner part contains a lot of calcium.
45:23Mr. Matsuda is right.
45:25Maybe...
45:27Maybe it's because it's young?
45:29What do you mean?
45:31The outer leaves are nutritious, so it's better to eat them.
45:36You said that the outer part contains a lot of calcium.
45:41Cabbage is wrapped like this.
45:43The last part contains a lot of calcium, so it's likely to be nutritious.
45:49The reason is not clear.
45:52According to some data, the outer part contains a lot of calcium.
45:57In fact, half of spring cabbage contains about one bottle of milk.
46:03That's amazing.
46:05I didn't know that.
46:07By the way...
46:09If you eat one?
46:11That's amazing.
46:13It's not just for you.
46:15The outer leaves are also nutritious.
46:18Calcium is about five times more than the inner leaves.
46:23When you buy cabbage, do you have to remove the outer leaves?
46:28Ms. Iwai, do you have to peel the outer leaves of cabbage?
46:33There is a way to peel the outer leaves at the supermarket.
46:36Is that necessary?
46:39If possible, it is recommended to eat the outer leaves.
46:45Vitamin C is also contained in the outer leaves.
46:50If it's hard to eat, cut it into small pieces and rub it with salt.
46:55I think it's better to eat it after heating it.
46:58Do you have a box to put the outer leaves in?
47:02Yes.
47:03Is it the most nutritious to bring it home?
47:07It's the most nutritious.
47:12Mr. Masa was right.
47:15The outer leaves are nutritious, so don't throw them away.
47:20Does cabbage have different nutrients depending on the part?
47:23Yes.
47:24Cabbage contains various nutrients depending on the part.
47:28The inner leaves contain vitamin U.
47:31The inner leaves contain 1.4 times more dietary fiber than other leaves.
47:36What is vitamin U?
47:39Vitamin U is also called cabbage.
47:45It is an ingredient that helps to repair stomach mucous membranes.
47:51It is also good to have shredded cabbage next to pork cutlet.
47:55It helps to repair stomach mucous membranes.
48:00It also releases excess cholesterol through dietary fiber.
48:05It is good to eat cabbage with cabbage.
48:08I see.
48:10It's also good to eat after drinking cabbage.
48:15Thank you very much.
48:16We will continue to talk about how to eat cabbage.
48:20After this, we will talk about how to choose cabbage.
48:24There are many good ways to eat cabbage.