何ひとつ無駄にしないプロジェクト～テレ東、農家はじめました～ 何ひとつ無駄にしないプロジェクト～テレ東、農家はじめました～ #３
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TVTranscript
00:00TV Tokyo started a large-scale agricultural project in August last year.
00:08The theme of the project is
00:10Unwasting Agriculture.
00:12The theme of the project is
00:14this barren land where
00:16countless huts are located
00:18at the foot of Mt. Fuji.
00:22This is the Kousaku Hokichi,
00:24which has not been in the field for about 50 years.
00:26Kousaku Hokichi?
00:28Kousaku Hokichi?
00:30There are about 90,000 Kousaku Hokichi
00:32in the Tokyo Dome in Japan.
00:3440,000?
00:363,000 hectares.
00:38It's a waste, isn't it?
00:40To eliminate Kousaku Hokichi,
00:42SDGs aim at
00:44unwasting agriculture
00:46by eliminating
00:48all waste products
00:50and weeds
00:52from the field.
00:54The participants are
00:56Yui Fujii,
00:58Minami Nakahara,
01:00Yui Fujii,
01:02Yui Fujii,
01:04Airi Matsui,
01:06Airi Matsui,
01:08Masaki Ota,
01:10Masaki Ota,
01:12Nayuta Fukuzaki,
01:14Nayuta Fukuzaki,
01:16Kimi,
01:18Kimi,
01:20Kimi,
01:22Kimi,
01:24and I, Kanata Hosoda,
01:26who is the same age as Nayuta.
01:28Kanata Hosoda
01:30The land that has been abandoned for 50 years
01:32was bought from scratch.
01:34A field that does not waste anything.
01:36It has been three months
01:38since the beginning of waste agriculture.
01:42The cabbage and daikon
01:44that were planted for the first time
01:46were growing well.
01:48However, before the first harvest,
01:50the biggest drawback of waste agriculture
01:52was discovered.
01:54In order to confirm the growth,
01:56they pulled out a piece of daikon.
02:00Wow!
02:02It's really big.
02:04It looks good,
02:06but if it stays like this,
02:08the best daikon
02:10is probably this size.
02:12Also,
02:14it may be difficult
02:16to grow
02:18to this size.
02:20Why is that?
02:22As you can see,
02:24there are a lot of puddles
02:26on the ground
02:28because of the heavy rain today.
02:30That's why
02:32the water is not clean.
02:34Because the water is not clean,
02:36it may cause acidification.
02:38Acidification?
02:40In a field where the water is clean,
02:42oxygen circulates
02:44by the air flowing
02:46with the water.
02:48In waste agriculture,
02:50the water is not clean,
02:52so the air does not circulate
02:54and the soil is acidic.
02:58Therefore,
03:00the daikon harvested
03:02is not growing as well
03:04as usual
03:06and is quite small.
03:08In addition,
03:10the Chinese cabbage is...
03:12Wow!
03:14It may be different from the Chinese cabbage
03:16in terms of size.
03:18It's like a rose.
03:20This is not good either.
03:24Despite this failure,
03:26waste agriculture
03:28is scaling up this time.
03:30Wow!
03:32It's black!
03:34They aim for a sustainable field
03:36and start a big project.
03:38It's a stone!
03:40It's better to have a big goal.
03:42100 daikon!
03:44900 daikon!
03:46In addition,
03:48Ms. Mudanashi
03:50uses the fish
03:52that Mr. Kashiyuka throws away.
03:54Wow! It looks delicious.
03:56It's delicious.
03:58It smells good.
04:00It's delicious when it's grilled.
04:06A project that does not waste anything.
04:08They started waste agriculture.
04:14The third episode
04:16is in the snow.
04:18Snow!
04:20It's completely white.
04:22This time, we will start with soil cultivation.
04:24Wow!
04:26So,
04:28we will clear the field
04:30and start again.
04:32How is it?
04:34By the way,
04:36there is another vegetable
04:38that hasn't been harvested.
04:40What is it?
04:42Actually,
04:44in September last year,
04:46Mr. Masaki and Ms. Nayuta
04:48were sowing spinach.
04:50The number of seeds
04:52was 800.
04:54They were aiming
04:56to harvest in January,
04:58but
05:00a month after sowing,
05:02the growth
05:04did not go well.
05:06Please peel off
05:08the top of the snow.
05:10There it is.
05:12The leaves around the spinach
05:14have turned white.
05:16That's true.
05:18This is a wilted leaf.
05:20The vegetables are also wilted.
05:22Does that mean it won't grow any more?
05:24I don't think
05:26it will grow any more.
05:28Just in case,
05:30let's try it.
05:32Is it sweet?
05:34It's sweet.
05:36It's very sweet.
05:38Although it's small,
05:40the taste is not a problem,
05:42so they decided to harvest it as a baby leaf.
05:46We harvested a lot.
05:48Yes, we did.
05:50They gave the harvested
05:52wilted spinach
05:54to a restaurant nearby.
05:56Thank you for the food.
06:02It's sweet.
06:04It's sweet.
06:06It's very sweet.
06:08Can I have all of it?
06:10Yes, you can.
06:12I'm so happy.
06:14I've never seen
06:16such a sweet spinach before.
06:20To rebuild the field,
06:22they remove all the mulch sheets
06:24and net
06:26and return the field to the field.
06:30The seniors of Amuse
06:32who help us
06:34to rebuild the field.
06:36In 2021,
06:38Amuse moved to Saiko,
06:40Yamanashi Prefecture.
06:42To revitalize the local area,
06:44they started a new business
06:46based on the natural environment.
06:50As a part of it,
06:52they started farming.
06:54The seniors moved to this area
06:56and focus on farming.
07:00It's empty now.
07:02It's amazing.
07:04In mid-December,
07:06the snow melted
07:08and they started to make soil
07:10to improve the field.
07:14How was it?
07:16The water was bad.
07:18Yes, the water was bad
07:20and the soil was polluted.
07:22What was the reason?
07:24Last time,
07:26we couldn't plant
07:28more than 20 cm.
07:30This time,
07:32we will plant up to 35 cm
07:34to make the field thicker.
07:36I see.
07:38Last time,
07:40they could only plant
07:42up to 20 cm from the surface.
07:44The problem was that
07:46the water was bad.
07:48To solve it,
07:50this time,
07:52they will make the field
07:54as deep as 35 cm.
07:56They will dig deep
07:58Wow.
08:00It's deep.
08:02It's deep.
08:04However,
08:06there is a new problem.
08:10It's full of stones.
08:12It's full of stones.
08:14It's full of stones.
08:16They should have removed
08:18the stones last time,
08:20but the deeper they dig,
08:22the more stones come out.
08:24Wow.
08:26It's heavy.
08:28Hang in there.
08:30After removing
08:32the big stones to some extent,
08:34they will plant them
08:36with a tractor.
08:38Actually,
08:40Mr. Machindora
08:42of Mitsubishi
08:44will lend this tractor
08:46for free.
08:48Mr. Machindora
08:50of Mitsubishi
08:52has a history of 111 years.
08:54He saw this and wanted to cooperate.
08:56He lent this tractor for free.
08:58He lent this tractor for free.
09:00He improved his pace
09:02with his excellent performance.
09:04However,
09:06Today,
09:08we will continue to pick up stones.
09:10Yes,
09:12picking up stones is important,
09:14but do you remember
09:16we first dug this place?
09:18Yes, we did.
09:20We borrowed a lot of grass.
09:22But we only dug
09:24half of this place.
09:26What?
09:28Actually,
09:30we dug half of the land
09:32with a total area of 2,000 square meters.
09:34The other half
09:36was left untouched.
09:38The other half?
09:40Yes.
09:42Let's dig it up.
09:44Can you say that easily?
09:46Can you say that easily?
09:48No way.
09:50No way.
09:52The rest of the land
09:54with a total area of 1,000 square meters
09:56was dug up with a grass digger.
09:58It feels good.
10:00It relieves my stress.
10:02The grass digger
10:04took three hours.
10:06In addition,
10:08they picked up stones
10:10for a whole day.
10:14My back hurts.
10:20The work of a grass digger
10:22is really hard.
10:24But if I don't do this,
10:26I can't reach
10:28the emotion of vegetables.
10:30In January,
10:32they are still in the process
10:34of making soil.
10:36Then...
10:38Wait a minute.
10:40What is it?
10:42What?
10:44What is it?
10:46Hello.
10:48What is it?
10:50There were two teachers
10:52from Tokyo Agricultural University.
10:54Mr. Tanaka,
10:56who has 40 years of soil research history,
10:58and Mr. Okawa,
11:00who studies the variety
11:02of crops.
11:04Mr. Okawa,
11:06who studies the variety
11:08of crops.
11:10Mr. Okawa,
11:12who studies the variety
11:14of crops.
11:16Mr. Tanaka and Mr. Okawa
11:18are now being tested
11:20to see if the soil
11:22is easy to grow.
11:26It's important.
11:28They are going to check it.
11:30This is a machine
11:32that measures the hardness of the soil.
11:34It is a machine
11:36that measures the pressure
11:38when it hits the ground.
11:40They start the investigation.
11:46It's soft.
11:48It's called a can.
11:50It measures the hardness of the soil
11:52by depth.
11:54Did you figure it out just now?
11:56This is the data
11:58that was measured here.
12:00This is the depth.
12:02If the tip of the line is
12:04harder than this,
12:06it is difficult for the roots to enter.
12:08If the red line is
12:10harder than this,
12:12it is difficult for the roots to enter.
12:14If the tip of the line is
12:16harder than this,
12:18it is difficult for the roots
12:20to enter.
12:22So the roots
12:24can't enter.
12:26It's amazing.
12:28It's a 30-centimeter wall.
12:30That's right.
12:32It's important
12:34to make the soil soft.
12:36According to Mr. Tanaka,
12:38the soil hardness is
12:40about 30 centimeters.
12:42I see.
12:44We've come this far.
12:46We've come this far.
12:48After the soil investigation,
12:50they are lucky
12:52to find a tractor
12:54that hasn't been disassembled yet.
12:56They remove the stones.
12:58But here,
13:00they find another drawback.
13:02It's already dark.
13:04Really?
13:06We've come this far.
13:08The shadow is...
13:10It's early.
13:12It's 2.10 p.m.
13:142.10 p.m.?
13:16It's still past 2 p.m.,
13:18but 90% of the field is in the shade.
13:20The cause of this
13:22is this mountain
13:24in the southwest of Mudanoen.
13:26Mr. Inoue,
13:28this is only half of the field.
13:30That's right.
13:32The ground on the other side
13:34is still frozen.
13:36The tractor
13:38is rattling.
13:40The nails don't go in.
13:42The ground is still frozen.
13:44The south side of Mudanoen
13:46is short in sunlight.
13:48The soil is frozen.
13:50It's so hard that the blades
13:52of a heavy machine can't go through.
13:54By March,
13:56the soil will be soft.
13:58Even if we start from there,
14:00I don't think we'll make it.
14:02That's why
14:04half of the north side is finished.
14:06The south side is warm.
14:08It's been a month
14:10since the opening.
14:12It's cold.
14:14It's cold.
14:16The temperature on this day
14:18is minus 2 degrees.
14:20What's going on in the cave?
14:26It's pitch black.
14:28Wow.
14:30It looks delicious.
14:32It's like amber.
14:36It's delicious.
14:40This week,
14:42SDGs Week
14:44will highlight the activities
14:46of people and companies
14:48working on social issues
14:50on TV Tokyo.
14:52It's cold.
14:54What's going on
14:56on this day
14:58in minus 2 degrees?
15:02It's pitch black.
15:04It's completely different.
15:06What's that?
15:08That's cow dung compost.
15:10Cow dung compost?
15:12It's about 2 tons.
15:142 tons?
15:16That's a lot.
15:18We just cleared the construction site.
15:20The soil is very thin
15:22and has no gravity.
15:24We're going to use this compost
15:26to activate the soil.
15:28That's what we're thinking.
15:30Cows are good.
15:32Horses, pigs, and chickens
15:34use the same compost
15:36in different ways.
15:38But we want to
15:40use a lot of fiber
15:42and use the leftover
15:44cow dung.
15:46That way,
15:48we can get rid of the waste.
15:50I see.
15:52Let's start
15:54the 2-ton compost.
15:56Yay!
15:58Yay!
16:00Cow dung
16:02is used to
16:04activate microorganisms.
16:06The cow dung
16:08feeds the microorganisms.
16:10The cow dung
16:12is used to feed the microorganisms.
16:14It feeds the microorganisms.
16:16It's also good for the vegetables.
16:18That's a good point.
16:20That's right.
16:2220 minutes have passed.
16:24Phew!
16:26Phew!
16:28Let's do this.
16:30It's so hard.
16:32It's hard to
16:34go up and down.
16:36No matter how many times I look,
16:38the 2-ton pile doesn't decrease.
16:402-ton is a lot.
16:42And then...
16:44Ah!
16:46What happened?
16:48What happened?
16:50Are you okay?
16:52I'm sorry.
16:54I'm sorry.
16:56It's okay.
16:58There's cow dung on my head.
17:00There's cow dung on your head.
17:04From now on,
17:06the seniors will help
17:08to speed up the pace.
17:12The 2-ton compost is done
17:14in an hour.
17:16And then...
17:18Let's line up.
17:20It's heavy.
17:22It's heavy.
17:24It's heavy.
17:26From now on,
17:28we'll roll the fertilizer
17:30which is important
17:32for making vegetables.
17:34First,
17:36we adjust the pH of the soil
17:38by cutting it
17:40to make the environment
17:42where the crops grow easily.
17:44Furthermore,
17:46we feed the fertilizer
17:48which is suitable for the soil.
17:50It's heavy.
17:54As the field gets bigger,
17:56the amount of fertilizer increases.
17:58The amount of fertilizer is 120 kg.
18:00It's hard to roll.
18:02Here we go.
18:04And then...
18:06I can do it.
18:08It's fast.
18:10It's good.
18:12We improve the quality of the soil
18:14with soil enhancer
18:16and fertilizers.
18:18It's amazing.
18:20Finally,
18:22we grow vegetables
18:24in a tractor.
18:26But there is a change
18:28in the members' behavior.
18:30When I look at the stones,
18:32I get dopamine.
18:34It's amazing.
18:36There are so many.
18:38I've never seen
18:40such a big group of people.
18:42I'm so excited.
18:44Go, go!
18:46It's a stone.
18:48It's a stone.
18:52From now on,
18:54we plant microorganisms
18:56in the field.
18:58We prepare for planting seeds
19:00a month later.
19:02Cheers!
19:04Cheers!
19:06It was cold today.
19:08Wow!
19:10It's amazing!
19:12It's like wine beef.
19:14Wine beef?
19:16The seniors
19:18gave us a barbecue
19:20with local ingredients.
19:24It's delicious.
19:26I'm impressed.
19:28This is Himemasu from Taiko.
19:30Wow!
19:32The meat is fluffy
19:34and tender.
19:36It has a strong flavor.
19:38There are so many.
19:40This is a new type of spinach.
19:42This is a well-done version.
19:44It's a well-done version.
19:46It's firm.
19:48It's amazing.
19:50The taste of spinach is strong.
19:52It's sweet.
19:54Excuse me.
19:56Wow!
19:58This is a traditional vegetable
20:00of Yamanashi Prefecture,
20:02Otsuka carrot.
20:04Why is it so long?
20:06It grows deep in the ground.
20:08That's amazing.
20:10I see.
20:12It's sweet.
20:14It has a good texture.
20:16It's crispy.
20:18It's crispy.
20:20They enjoyed the barbecue.
20:22Finally,
20:24they start making vegetables
20:26for the second time.
20:28Before that...
20:31Mr. Kashiyuka from Perfume.
20:33He is Mr. Useless Teacher.
20:35Yeah!
20:37Mr. Kashiyuka from Perfume
20:39celebrated his 25th anniversary last year.
20:41In this program,
20:43Mr. Kashiyuka learns
20:45from Mr. Useless Teacher
20:47about various things.
20:51Mr. Takayuki Miura
20:53from Nihon Juui Seimei Kagaku Daigaku
20:55learns from Mr. Useless Teacher
20:57about various things
20:59in this program.
21:01First,
21:03he cooks the ribs
21:05for the beef.
21:07Then,
21:09he makes a soup with collagen.
21:14It's good.
21:18Mr. Useless Teacher
21:20is Mr. Miura's
21:22acquaintance.
21:24Mr. Miura is a regular here.
21:26Thanks to you.
21:30We are at Nagai Fishing Port
21:32in Yokosuka City, Kanagawa Prefecture.
21:34What is Mr. Useless Teacher
21:36going to teach us today?
21:38Today,
21:40he is going to teach us about fish.
21:42Fish?
21:44In the last program,
21:46Mr. Kashiyuka,
21:48didn't you say something about
21:50fishing boats?
21:52Yes, I did.
21:54Is he a professional?
21:56I'm glad to hear that.
21:58Mr. Kashiyuka is interested in
22:00miri-you-gyo.
22:02The number of fish
22:04that are caught in Japan
22:06is about 3 million tons per year.
22:08It is said that 30% of them
22:10are disposed of.
22:12In simple terms,
22:14it is about 900,000 tons per year.
22:16The fish that are disposed of
22:18is called miri-you-gyo.
22:20It is a social problem.
22:22Mr. Useless Teacher
22:24is going to teach us
22:26about miri-you-gyo.
22:28Is it this way?
22:30Excuse me.
22:32Hello.
22:34You are already here.
22:36Nice to meet you.
22:38My name is Hasegawa.
22:40This is Mr. Useless Teacher
22:42of miri-you-gyo.
22:44His name is Hiroki Hasegawa.
22:46He is 48 years old.
22:48Mr. Hasegawa,
22:50what do you do?
22:52I buy fish
22:54and sell them
22:56to restaurants.
22:58I see.
23:00You are a fish buyer.
23:02Are these fish
23:04miri-you-gyo?
23:06Yes.
23:08They are sold at a low price
23:10depending on the region.
23:12They are so cute.
23:14This is Mishima-oko.
23:16It has a unique face.
23:18It is not cute,
23:20but it is elastic.
23:22It is good for sushi.
23:24This is a parrotfish.
23:26You can eat
23:28its intestines.
23:30It has a long tongue.
23:32Its intestines are fermented.
23:34So it has a bad smell.
23:36You have to buy it alive
23:38and remove the intestines.
23:40It is not good.
23:42You can use a strong seasoning,
23:44but not a light one.
23:46This is a fish called Izu-kasago.
23:48It is spiky.
23:50There are many birds here.
23:52They are all poisonous.
23:54Can you handle them?
23:56I have been stung many times.
23:58I am addicted to poison.
24:00Even if I get stung,
24:02it hurts.
24:04If I get stung,
24:06I can't work for half a month.
24:08It is the same for fishermen.
24:10It is hard to cook
24:12because of the poison.
24:14I think it is easier to use
24:16a fish that is less poisonous
24:18than a fish that is poisonous.
24:20In addition,
24:22the sea water temperature rises
24:24due to abnormal weather conditions
24:26in recent years.
24:28This is a fish called Horai-hime.
24:30It is a southern type.
24:32It was originally found in Wakayama
24:34and Kochi.
24:36It is a high-class fish in Wakayama.
24:38It is fatty, but it is not popular.
24:40It is not well-known.
24:42It is not well-known here.
24:44No one bought it in the past.
24:46I see.
24:48Would you like to taste it?
24:50I will cook it now.
24:52It takes time to cook.
24:54He is faster than me.
24:56He has been a fisherman
24:58for more than 30 years.
25:02Can you catch it so fast?
25:04He is a professional.
25:10I can catch it quickly.
25:14It has a thick white meat.
25:16It has a beautiful white meat.
25:18It looks sweet.
25:22It looks delicious.
25:26It looks delicious.
25:30It is chewy.
25:32Please chew it.
25:38It is delicious.
25:40It is delicious.
25:42It doesn't smell.
25:44Did you put salt on it?
25:46No, I didn't.
25:48He is a man of sodium.
25:50He is a man of sodium.
25:52It is delicious.
25:56It is soft.
25:58It is soft, but it is chewy.
26:00It is chewy.
26:02This is a parrotfish.
26:04It eats seaweed in winter.
26:06It tastes like kelp.
26:08It is interesting.
26:10It tastes different
26:12depending on the size of the fish.
26:20It tastes like kelp.
26:22It tastes like kelp.
26:24It tastes like kelp.
26:28If it was a private restaurant,
26:30I would say it is a joke.
26:32It is delicious.
26:36Horai Himeji
26:38He is grilling the fish
26:40on a burner to enjoy the sea.
26:44The fish has a taste of the sea
26:46because it was washed in seawater.
26:48It has a taste of the sea
26:50because it was washed in seawater.
26:52It has a taste of the sea
26:54because it was washed in seawater.
26:56It smells good.
27:02It tastes good when it is grilled.
27:04You should not throw away the skin.
27:06It would be really delicious if we could make it with this quality, but it's a waste.
27:13It's a waste.
27:14Mr. Hasegawa started using such a mille-feuille fish about 15 years ago.
27:22I don't have a sense of mille-feuille fish.
27:25I tried it and it was really delicious.
27:27So when I see it at the market, I buy a fish that is thrown away like garbage.
27:31I really like fish.
27:33It's so delicious, but it's a waste that no one knows about it.
27:37I want to tell people about it.
27:39That's the biggest reason.
27:40If I can get along with people, I can eat the most delicious fish among the freshest fish.
27:46I can buy what I like.
27:48That may be the biggest reason.
27:50I see.
27:52However, Mr. Hasegawa, who is trying to make use of the abandoned mille-feuille fish, has a cold look around him.
28:00People say,
28:02I bought such a garbage fish and killed it.
28:05I'm making money with that.
28:07But I don't think I'm garbage.
28:09I see.
28:10At that time, there was a fisherman named Ei.
28:13On the battlefield, he said,
28:15I've never eaten that fish. Let me eat it.
28:17I said, Are you okay with that feeling?
28:19I handled it, and the liver looked really delicious.
28:21When I ate the liver, I was told,
28:23It's disgusting.
28:24He said, It's really delicious, so try it.
28:26I said, I don't want to.
28:28Ten years later, Ei became a fish that everyone was happy to eat.
28:33Mr. Hasegawa did not give up finding value in the fish that were not put on the table.
28:40Mr. Hasegawa recognized Mr. Hasegawa's vision.
28:43Currently, there are more than 300 stores that require fish to be bought.
28:49Horiuchi, a restaurant in Araki-cho, Tokyo.
28:53Chef Horiuchi, also known as Nadeshiko in the Japanese cuisine world.
28:57To be honest, until I met Mr. Hasegawa's parrotfish,
29:00I didn't know that I could eat a fish called a parrotfish.
29:03I was like, what kind of fish is this?
29:06It's a fish that I haven't eaten before.
29:10I said, I want to eat a parrotfish.
29:13Oh, it's a fish like this.
29:15Why haven't I eaten this fish before?
29:19Many people say it's delicious.
29:22In addition, Mr. Morita, the manager of Soba Izakaya Zarubaku in Fujisawa City, Kanagawa Prefecture.
29:30I received a letter saying, can you buy something like this?
29:34The fish that are generally said to be not delicious,
29:37I think it would be delicious if it was like this.
29:40We trust Mr. Hasegawa very much.
29:45Today's menu is fried fish from Mishima Okoze purchased from Mr. Hasegawa.
29:51Let's eat.
29:56It's delicious.
29:58I think that more people will be aware of the deliciousness of this kind of fish,
30:02and more people will accept it.
30:05I think it's good for everyone.
30:07In addition, it is a simmered fish called Wakiya-hata, which is treated as a medium-sized fish with a small amount of fish.
30:14Let's eat.
30:20It's really delicious.
30:22It's a protein, but it's pretty oily.
30:27It would be nice if I could eat something like this.
30:30It's very delicious.
30:32In addition, Mr. Hasegawa has not only eye-catching, but also a certain technology that even top chefs recognize.
30:39There is a hole here.
30:45There is a hole here.
30:55In addition, Mr. Hasegawa has not only eye-catching, but also a certain technology that even top chefs recognize.
31:08What are you eating now?
31:10It's a nerve noodle.
31:14Nerve noodle is a way to break nerves by using wires to keep the fish fresh.
31:22This process takes 2 to 3 days after frying.
31:27It's jiggly.
31:29It's jiggly.
31:30It hasn't started to solidify yet.
31:34Does it mean that it doesn't solidify because it's closed before solidifying?
31:38Nerve noodle is processed while the fish is alive, so the fish is alive for a long time.
31:44Therefore, the fish that was closed yesterday can be used with a freshness like today.
31:49The top chefs recognize this freshness technology and say that it is useful not only for ordinary fish, but also for small fish.
31:59It's true that people say that what they think is delicious is garbage, but if it is properly transmitted and evaluated, people will buy it.
32:07That's right.
32:08On the contrary, it means that it was transmitted to those people.
32:11If you change your perception, it doesn't mean anything.
32:14It's okay because I like it.
32:16It's true.
32:17What I think is unusual is the selfishness of the human side.
32:20However, I think it's good in terms of increasing the number of people who know the word unusual.
32:27That's true.
32:28I think so, too.
32:29It's definitely better to have a lot of entrances.
32:32What is Mr. Hasegawa aiming for as a fish buyer?
32:38When do you think you're having the most fun doing this job?
32:43I don't know if I can say this, but I think it's the most delicious fish I've ever eaten.
32:48After all, you eat it.
32:50But if I don't have fun, I don't think it's a good thing to play and get rich.
32:56That's amazing.
32:57Also, when the fishmonger says,
32:59Mr. Hasegawa, I caught this.
33:01I'm so excited.
33:04I'll buy it at a high price.
33:05I'll buy it at a high price and put it on the table.
33:07The fishmonger says,
33:08I got a great one.
33:09I'm so happy.
33:10And the customer who ate it said,
33:11I ate a great one on Instagram.
33:15I want to share that feedback with the fishmonger.
33:18I'm the happiest when I take the fishmonger to the restaurant and chat with everyone.
33:23It's like a child's heart.
33:27I found a new one.
33:28What should I do?
33:30It's called a three-year-old.
33:33One month until the second seeding of Muda Farm.
33:38On this day, the members and the program staff were gathered in the conference room.
33:43Now, let's move on to the 2025 Muda Farm plan.
33:49Nice to meet you all.
33:50It's a great meeting.
33:54Actually, at the time of the barbecue,
33:56I think it'll be more interesting to think about what we're going to do with Muda Farm.
34:02The purpose was to make it.
34:05It's about showing the future.
34:07That's right.
34:08For example, if you make a lot of vegetables at that size,
34:12How much will it sell?
34:14Maybe this year, we'll be able to plant 20R.
34:1820R is about 2,000 square meters.
34:22The size of 600 pots.
34:24The average sales are said to be from 300,000 to 1 million.
34:30300,000 to 1 million?
34:32Yes.
34:33Let's set a target price for ourselves.
34:36What?
34:37If we can sell 500,000 per 10R,
34:41I think we did a pretty good job.
34:4320R is twice as much, so 1 million.
34:45But it's better to have a big goal.
34:48And it's a good deal.
34:501 million.
34:51100R!
34:52All right!
34:53Let's do our best.
34:55Goal 100.
34:56Let's do our best.
34:57That's why we held a meeting to achieve 1 million yen in annual sales.
35:03If there's something you're passionate about,
35:07let's all give it a try.
35:09Right away?
35:10It's a mini tomato.
35:12That's nice.
35:13You can get a lot of mini tomatoes.
35:15You can get a lot of mini tomatoes, right?
35:17Yes.
35:18It's better to be able to do it as many times as you can.
35:21You can get the right amount, right?
35:23You can get the right amount, but you can't do it every day.
35:27Every day?
35:28Really?
35:29It's a waste of money.
35:30I see.
35:31Every day?
35:32Yes.
35:33It's a risk to decide who will be in charge of it.
35:38I see.
35:39You can get too many.
35:40It's like a child's dream.
35:42Potatoes.
35:43Potatoes.
35:44You'll fall in love with it.
35:45Potatoes will be an event.
35:46I wanted a potato.
35:48How difficult is it to make a potato?
35:50It's not that difficult.
35:52It's not that difficult.
35:53There's something you want to do.
35:55Yellow.
35:56Corn!
35:57That's great.
35:58I want corn.
35:59It's the same.
36:00I want to make corn.
36:01Lemon.
36:02After that, Inoue-san gave him some advice.
36:06And they decided to make a plan for a two-hour plan.
36:12However, in order to achieve a sales of 1 million yen,
36:16there's another important thing besides making vegetables.
36:20The sales haven't been confirmed yet.
36:23There's a farmer who can help us to make vegetables and get revenue.
36:29Why don't you go and ask him?
36:32I want to ask him.
36:33I want to ask him.
36:34This is important.
36:35It's important.
36:37Yes, it's important to have a farmer to sell vegetables.
36:41There's a legendary farmer who developed this farm by himself.
36:47They came to Tachikawa City, Tokyo.
36:51Are you working here?
36:53Yes, I am.
36:54Are you the first villager?
36:56Is that so?
36:58Excuse me.
36:59Yes.
37:00Hello.
37:01Hello.
37:02Nice to meet you. My name is Koyama.
37:04Nice to meet you, Mr Koyama.
37:07This is Mr Koyama Misao, who has 15 years of experience in agriculture.
37:12He runs a 100-square-meter farm in several places in Tachikawa City.
37:20How many types of vegetables do you grow?
37:23More than 160 types a year.
37:25160?
37:26Yes.
37:27I'm curious.
37:28That's true.
37:29It's like the annual sales.
37:32I see.
37:33I want to ask him about that.
37:35All of a sudden?
37:36I haven't told my wife yet.
37:38More than 10 million yen.
37:41Is that so?
37:42Yes.
37:43That's amazing.
37:45How did he manage to earn 10 million yen by himself?
37:50The secret lies in the vegetables he grows.
37:55This is it.
37:56It's a purple flower.
37:58What is this?
38:00Please pull it out.
38:06This is beet.
38:07Beet?
38:08I see.
38:10Koyama is famous for its beet.
38:12Is that so?
38:14Beet is a popular vegetable in recent years as a healthy food.
38:18It's high in nutrients and is said to be good for anti-aging.
38:28I used to be a chef, so I'm used to knives.
38:31You're a chef?
38:32That's amazing.
38:33That's why.
38:34Like this.
38:35That's amazing.
38:36This is all you need for a knife.
38:38That's amazing.
38:40It's so fresh.
38:42Let's try it.
38:43Can I?
38:44Yes.
38:46It sounds good.
38:50It's so crunchy.
38:52It's so fresh.
38:53It's so good. It's sweet.
38:56Let's cut another beet.
38:59It looks like this.
39:00It's so yellow.
39:01It's yellow.
39:02That's amazing.
39:04What else is there besides beet?
39:07This is radish.
39:10That's amazing.
39:11It's radish.
39:13It's so fresh.
39:19It's not spicy.
39:21It's not spicy.
39:22It's sweet.
39:24It's sweet.
39:25It's sweet.
39:26It's not spicy at all.
39:28Mr. Hoyama mainly makes a lot of colorful vegetables.
39:34Each vegetable is unique.
39:37That's right.
39:38I think it's hard to make them according to their individuality.
39:42That's why it's hard to sell them.
39:46It's not easy.
39:48The important thing is how to sell them.
39:51That's right.
39:52How to sell them.
39:53That's right.
39:54That's why I want to know how to make them.
39:58You can do it in a warm place.
40:00Can I?
40:01I can't feel my hands anymore.
40:03It's so windy.
40:06So we asked Mr. Hoyama in detail.
40:11This is the vegetable dish you made earlier.
40:15That's amazing.
40:16It's just grilled.
40:20Let's eat.
40:23It's cooked, so it's more fluffy.
40:28It feels like I'm eating fruit.
40:30This is delicious.
40:31Why did you want to make colorful vegetables in the first place?
40:36I happened to go to a restaurant I often went to.
40:38The chef there told me to make this kind of daikon.
40:42It's called Koshin Daikon.
40:44He showed it to me.
40:45No one in Tokyo makes it.
40:48I bought it from Kyushu.
40:50It costs more than 800 yen.
40:51He told me to make it.
40:52Then I told my group to buy it.
40:55That's how I started making colorful vegetables.
40:58I see.
41:00Mr. Hoyama started making various colorful vegetables.
41:05How did he start making colorful vegetables?
41:09The first restaurant I went to was the Imperial Hotel.
41:12It's a hotel that represents Japan.
41:14I went there by diving.
41:16By diving.
41:20Mr. Hoyama makes various colorful vegetables.
41:24How did he start making colorful vegetables?
41:28The first restaurant I went to was the Imperial Hotel.
41:35It's a hotel that represents Japan.
41:39You went there by diving.
41:40Yes, I went there by diving.
41:42I was waiting with my acquaintance.
41:45A person wearing a very long hat came to me.
41:48It's you.
41:49It's you.
41:50He asked me which vegetable I had picked in the morning.
41:52I told him it was this one.
41:54I cut it in front of him.
41:56He said it was the best.
41:58Amazing.
41:59On the spot?
42:00Yes, on the spot.
42:01As soon as he cut it, you can tell whether it's fresh or not by the feeling of the knife.
42:08Mr. Hoyama's secret to expanding his business is action.
42:15Where else did you go?
42:16I went to department stores, restaurants, and restaurants.
42:19I went there by diving.
42:20By diving.
42:21By diving?
42:23After that, he opened various restaurants such as Hotel New Otani and Oda-Kyu Hotel by diving.
42:32One more thing that led to the increase in sales is...
42:36It's a dressing made with our beets.
42:40We launched a brand called Tokyo Beets Dressing.
42:43Did Mr. Hoyama launch this?
42:44Yes.
42:45We launched another company.
42:48Amazing.
42:49It's very thick.
42:51It's made with no additives, no colorings, and no preservatives.
42:57It has the taste of adults.
42:58I can smell the beets.
43:01It goes well with any vegetable.
43:03This is a hit for women who are healthy.
43:06It's now 15% of sales.
43:10Is it better to keep processed food in mind?
43:15Yes. It depends on what kind of processed food it is.
43:17If it's something you need...
43:19I see.
43:21Mr. Hoyama will show us how to make processed food with no additives.
43:26As a first-year farmer, my goal was to increase sales to 1 million yen.
43:33Is this realistic?
43:35I think it's realistic.
43:36Really?
43:37I can do it.
43:38I'd double it.
43:39You'd double it?
43:40Yes.
43:412 million yen?
43:42Yes.
43:43What's the main source of income?
43:45Corn.
43:46Oh, corn.
43:47If you want to make corn, you can use young corn.
43:50Oh, I see.
43:51What do you do with it?
43:52You can buy a big one and a small one.
43:56You don't have to waste the small one.
43:59You can eat it raw.
44:01You can eat its whiskers, too.
44:02You can eat its whiskers, too?
44:03You can sell it at a roadside station.
44:05I see.
44:06I see.
44:08That's one way to increase sales.
44:12Let's find a hotel on our own.
44:15Then, let's buy a map.
44:18Yes, let's buy a map.
44:19Let's check one by one.
44:23We have to go and see it ourselves.
44:25That's right.
44:26Let's go and see it.
44:27Let's go to the police station.
44:28Let's go to the police station.
44:29Let's go to the police station.
44:30I just want to go to the police station.
44:31I want to go.
44:32In March 2025, she started making vegetables to increase sales to 1 million yen.
44:42This time, I'm going to grow three kinds of lettuce.
44:46I'm growing sunny lettuce seeds.
44:51I'm growing tamar lettuce.
44:55I'm growing frill lettuce seeds.
44:58So, I'm going to grow 1,800 kinds of lettuce.
45:05I'm looking forward to it.
45:08I'm going to grow a lot of lettuce.
45:11That's good.
45:14This program is brought to you by TVER and U-NEXT.