バトンタッチ SDGsはじめてます 2025年4月5日 「日本の山には知られざる素敵な食材がある！」全国の里山に入り可食植物を蒐集・利用法を提案する 日本草木研究所 古谷知華さん
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#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
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TVTranscript
00:00When it comes to spring, the most interesting thing is the cedar pollen.
00:06But...
00:07I didn't know I could eat it.
00:11This is salt mixed with cedar shoots.
00:16There are a lot of delicious unknown things sleeping in the forest.
00:20Oh, it's true!
00:22Tomoka Furuya is exploring the possibilities of such plants.
00:27She is the protagonist of this program.
00:30She is a producer of edible plants all over Japan.
00:37There are a lot of herbs and spices grown in Japan.
00:42I want Japanese people to know about them.
00:47She went into the mountains and collected unknown plants and fruits.
00:55She also set up an activity base to let more people know about the possibilities of edible plants.
01:04For example, this ice cream.
01:07What is the topping?
01:12The red cedar pollen has a refreshing scent.
01:17If you ask her, she will tell you that the cedar pollen is a sophisticated dessert.
01:24Excuse me.
01:28The topping of the duck meat is Japanese pepper called Futo-Kazura.
01:36There are a lot of ways to approach unknown things.
01:41If we can set a standard ten years from now, it will be very valuable.
01:46There are about 100 kinds of Japanese herbs and spices that Furuya has announced that can be eaten.
01:56I think that if the value of the forest increases, the value of the country will increase.
02:06Did you know?
02:09There are about 7,000 kinds.
02:12This is the number of plants grown in Japan.
02:1740% of them are native to Japan.
02:22This percentage is very high even if you look at it globally.
02:27This time, it is a story of a woman who is trying to create a global supply and food from this rich resource that Japan has.
02:38The runners who receive the baton to improve the world.
02:46Wow! It's true!
02:48But the more I look at it, the more I think about it.
02:52Furuya's activity base, Nihon Kusaki Research Institute.
02:58This day is an exhibition sale.
03:01A large number of people who are interested in Japanese spices and herbs gathered.
03:08I usually develop products using Japanese plants as the main axis of Tokyo.
03:15This is a top-grade wine made in Katsura-no-Ochiba.
03:20The scent of the tree reminiscent of caramel is characteristic.
03:25Not only products, but also samples of plants used for raw materials are on display.
03:32Did you like it?
03:36All of them. I want to use all of them.
03:40I'm making ginseng.
03:43This is a long pepper grown in Okinawa.
03:49It is a product of a plant that is only known in the countryside and is distributed nationwide.
03:56The recommended way to eat is simple.
03:59Just wrap it in pork belly and bake it in a frying pan.
04:07The seasoning is also very simple.
04:10However, the spicy taste is appetizing.
04:15It's a citrus-like brilliance that is unique to long pepper.
04:20It also has a deep taste like umami.
04:23I think it's a product that goes well with infinite beer.
04:29While the products of rare plants are lined up,
04:33the trees that everyone knows are also served as a feast.
04:39What's on top of the tofu is
04:44the grass dough of the forest, which is a blend of trees such as cedar shoots.
04:50At first, I didn't know that I could eat it.
04:53I thought it was a kind of pollen.
04:56But I'm looking forward to using it.
05:00This is a cypress tree, which is familiar with high-grade wood.
05:06In fact, the scent is like an apple tree.
05:10It is a top-grade tree.
05:12The leaves are used for the grass dough, so there is no place to throw them away.
05:18Products made from various plants all over Japan are sold on the Internet.
05:28Furuya's important job is to look for plants.
05:35This time, I went with her to a survey in Miyazaki and Kagoshima prefectures.
05:44It's growing in a slope.
05:47It may be related to the sun.
05:50This is Komichi, who will guide us.
05:54In fact, there is a secret recipe for plant hunting.
05:58We have a partnership with people who manage forests and forests,
06:04and we call them Aiboyama.
06:08Aiboyama is a partnership with forestry and forestry contractors all over Japan.
06:14We ask them to investigate and collect plants, and we process and sell them.
06:22Komichi, who usually manages the mountains in Kagoshima, is one of them.
06:28She collects plants from the south of Kyushu.
06:33I am interested in wild plants because I have been using them in my daily life.
06:42I want to be a force for such activities, not just skiing.
06:49First, let's go to Miyazaki prefecture, Kushima.
06:53It is a warm area all year round with black sand flowing along the coast.
06:59Plant hunting in the mountains.
07:02What are you looking for?
07:04Miya-san, what do you use green leaves for?
07:08I use it for oil.
07:10It's really good, isn't it?
07:13Green leaves are a general seasoning in Taiwan and China.
07:18It has a citrus scent and tastes similar to pepper.
07:24In Japan, it is only found in the south of Kyushu and Okinawa.
07:33We walk from here in search of such green leaves.
07:42I think I can go.
07:44Can I go?
07:46Yes, you can.
07:49The passion for plants comes from her mother's taste.
07:59Ms. Furuya was born and raised in Tokyo.
08:04Her mother's cooking is the origin of spice.
08:10Spice and herbs have been on the table since she was young.
08:16The croquette was quite shocking.
08:19I usually put anise and star anise in pumpkin croquette.
08:24It tastes like the taste between the leaves.
08:28She went on to study architecture at Tokyo University.
08:33Her life changed when she met a plant in Okinawa.
08:40This is karaki, also known as Ryukyu cinnamon.
08:48It's been pickled in awamori and has been used in Okinawa for a long time.
08:53When I bit into it, it was very sweet.
08:57I was surprised that cinnamon grew in Japan because it had the image of South Korea.
09:04After that, she searched for spices and herbs all over Japan.
09:10Then, she founded a research institute.
09:14No one has ever eaten it.
09:17But it smells so good.
09:20I feel like I'm looking for a treasure.
09:23That's the most fun.
09:26Furuya-san and Komichi-san are looking for awamori.
09:32I thought awamori would be in a good place for sunbathing.
09:38But I think it's better not to be in a place where the wind blows.
09:45It's interesting.
09:47I'm starting to get it.
09:50Then...
09:53Wow.
09:54There are a lot.
09:55It's growing a lot.
09:57It takes a lot of sun.
09:59It's awamori.
10:03This is awamori.
10:05I found a place where it grows a lot.
10:11Now, before the flowers bloom, the buds swell.
10:16The fruit is eaten after the flowers have fallen.
10:21It's transforming.
10:24The purpose of this search for awamori is...
10:29I'm thinking of entering the cultivation phase.
10:32I'm going to grow the spices that I found in the Japanese forest.
10:41She's going to make Japanese spices that grow in the mountains and don't go extinct in the world.
10:49This is Furuya-san's challenge to solve the problems of the neighborhood.
10:58Wood that has only been sold in the forest so far.
11:03If the leaves and fruits are valued, the income will be stable and more people will work in the forest.
11:11With this mechanism, the Japanese forest will be healthy.
11:16I think spices and herbs have a strong image of overseas.
11:20I'm thinking of growing them and creating a new economic cycle in the forest.
11:29After this...
11:32It's growing a lot.
11:34I see.
11:36I think this fruit can be used to make curry.
11:42I think it can be used as a substitute, but no one uses it.
11:49Let's consult with our friends.
12:12Furuya-san is looking for edible plants in the Japanese mountains.
12:19Next, we will investigate in the Kimotsuki-gun, Oosumi Peninsula, Kagoshima Prefecture.
12:25It's a wind-chimney.
12:27That's a wind-chimney, too.
12:29That's a good one.
12:31It's a bud.
12:34We found a wind-chimney native to Japan in Sugibayashi.
12:41It is mainly found in western Japan and looks like a pepper tree native to India.
12:51This is a wind-chimney, too.
12:53That's right.
12:55It's growing a lot.
12:58And another one.
13:01We found a flower bud in the mountains for the first time.
13:06It's a plant of ginger.
13:09It tastes like cardamom, doesn't it?
13:12That's right.
13:13I think it can be used as a substitute, but no one uses it.
13:18I want people to use it secretly.
13:22The essential spice for curry is the flower bud, which is also a member of cardamom.
13:28Why is there no demand for it?
13:32Mr. Furuya, who returned to Tokyo, went to see his friend.
13:38Hello.
13:40Hello, Mr. Kato.
13:44Mr. Kato, a chef who worked with him at a Mitsuboshi store in Italy.
13:50He asked him how to use the flower bud.
13:54What should I use it for?
13:57What should I use it for?
13:59You can use it for domestic wines.
14:02But it's good to use it for wines like Muscat Berrier, which is a freshly squeezed fruit.
14:09It's gentle, isn't it?
14:11Yes, it is.
14:13The advice is that if you soak the flower bud in water, the aroma of the wine will stand out and the taste will be mild.
14:21What about the wind-chimney?
14:24Wow, it's a wind-chimney.
14:26It's a pickled wind-chimney.
14:31It's a topping for a grilled duck.
14:34The most similar taste is that of mandarin.
14:38It's not spicy, but it's clear that it's good for the taste.
14:43You can use it all.
14:45I think it's just a matter of what you get.
14:50Mr. Furuya continues to explore the possibilities of Japanese spices and herbs.
14:57In fact, last year, it was allowed to collect very precious plants.
15:03It was also allowed at the exhibition.
15:12Aomori Todomatsu, which attracted the most attention from customers.
15:17Aomori Todomatsu is a pine tree that grows in a high mountain.
15:23It is known for the tree trunk of Zaozan.
15:29It was collected in a national forest in Akita and exhibited.
15:34I wanted as many people as possible to know about it.
15:38Recently, Aomori Todomatsu has withered.
15:41I want to tell people that the tree trunk of Zaozan is about to wither.
15:47I want to create a sense of nature.
15:55To convey the current situation of Aomori Todomatsu, he also developed liqueur.
16:01It smells good.
16:06It's like I'm in the forest.
16:09I've heard of the name, but I've never thought of converting it into a meal or a drink.
16:16It's interesting.
16:19The awareness of the environment is born from the idea that it is interesting.
16:24It is transmitted more through food.
16:27The event was held on the theme of town building, which enriches society and the earth's environment.
16:34Furuya-san also appeared in the venue where entrepreneurs and researchers gather.
16:41Nice to meet you. I'm Furuya, the director of the sake brewery in Japan.
16:45I'm in charge of spices and seasonings for Yamaben.
16:49Furuya-san is in charge of making lunch boxes for the participants.
16:55The theme is Yamaben, which uses only mountain and field ingredients.
17:01It's a chance to get to know Japanese spices and herbs.
17:07For that purpose, he used a special tool.
17:12I think it's highly likely to be used as a herb when the flowers of Yomogi bloom in the season.
17:19But it hasn't been used yet.
17:22How do you use Yomogi, which has a strong scent, in a lunch box?
17:27It smells like food.
17:30How do you use Yomogi, which has a strong scent, in a lunch box?
17:35It smells like food.
17:37How do you use Yomogi, which has a strong scent, in a lunch box?
17:56How do you use Yomogi, which has a strong scent, in a lunch box?
18:02How do you use Yomogi, which has a strong scent, in a lunch box?
18:23How do you rate Yomogi, which has a strong scent, in a lunch box?
18:27It's interesting, new and delicious.
18:31It's well-received that the flavor of Yomogi has become the smell of meat and the rice has become delicious.
18:39What is the future of Japanese forest that Ms. Furuya is aiming for?
18:44I think it will be interesting if we can make mountains and forests that meet the requirements of biodiversity and deliciousness.
18:54Ms. Furuya delivers the richness of Japanese forest through food.
19:00There are a lot of delicious things sleeping in nature.
19:06I like oregano, thyme, rosemary, and shiso spices.
19:16I wonder if there are shiso spices that have not yet been found in Japanese forests.
19:21Let's ask Ms. Furuya.