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00:00AOKUARE AOKUARE TOMOYO OMAETO
00:29A new product from a small company in Ehime Prefecture.
00:34It's a revolutionary product that is popular with children to the elderly.
00:42It took 10 years to complete.
00:44It was born from a lot of hard work.
00:51NISHINOKAZE is looking for a new value to change the city.
00:57This time, we have information from a brand in Tohon City, Ehime Prefecture.
01:02It's a new product from a city without the sea.
01:04You can even eat the bones.
01:09This time, we have information from a brand in Tohon City, Ehime Prefecture.
01:14The name comes from the fact that it is on the east side of the Onsen Gun, starting with the Dogon Line.
01:20It is the only city in the prefecture that is not facing the sea.
01:24What is the new product that can even eat the bones produced by Tohon City?
01:30Let's investigate.
01:32Can you hear this sound?
01:35If you go up the mountain road, you will find the Tohon City's famous Shirai Falls.
01:41It's a magnificent waterfall, isn't it?
01:46Shirai Falls is a scenic spot that has been visited by Natsume Soseki and Masaoka Shiki.
01:52Its height is 96 meters.
01:55But in the middle of it, winter is a nightmare.
01:58That is...
02:04The whole waterfall is frozen, and it looks like a sculpture of ice.
02:10How is this magnificent waterfall?
02:13It's beautiful.
02:14It's very beautiful.
02:17Is the waterfall beautiful?
02:18Are you talking about me?
02:20I don't want to.
02:21You don't want to?
02:23I love being healed by places like this.
02:26Do you go out a lot?
02:28Yes, I went to Tottori on my birthday.
02:32You went to Tottori on your birthday?
02:34I went to Tottori Sakyu and went around the island.
02:40In addition, there is a dessert theme park that represents Ehime Prefecture in Tohon City.
02:46There are various flavors of sweets lined up.
02:49This is called Oodo.
02:54It's Poem.
02:56It's a famous dessert that no one in Ehime knows about.
03:02Poem is the name given to it from the taste that makes you feel the kindness of your mother.
03:08Poem.
03:10Here at Poem Sweets Park, you can visit the production plant of Poem.
03:17In addition...
03:19Thank you for waiting.
03:21This is Poem.
03:22We bake what we make in the factory in the oven in the store.
03:30It's crispy on the outside and soft on the inside.
03:35I love the smell of butter.
03:39It's delicious.
03:43Uemura-san, your mouth is full.
03:46It makes me feel nostalgic.
03:49This is the taste of my mother.
03:53Kamikokuryo-san, please tell us how you feel about the deliciousness of Poem.
03:59It's my first time.
04:01It's very difficult.
04:04Kamikokuryo-san, please tell us how you feel about the deliciousness of Poem.
04:09The smell of butter spreads in my mouth.
04:15This deliciousness disappears.
04:18It's a fleeting moment.
04:19No matter how many times I eat it, it's love.
04:26It's connected to the name of the song.
04:28I put two songs from Angerme.
04:31I was surprised because it took a long time.
04:34I don't want to do it for the rest of my life.
04:38We understand the deliciousness of Poem, but it's not the new specialty we're looking for this time.
04:44That's probably Mr. Kishimoto.
04:47Mr. Kishimoto?
04:48Yes.
04:49If you go to the mountains, you'll find out.
04:52Go to the mountains.
04:53Go to the mountains.
04:56What?
04:57Mr. Kishimoto in the mountains.
05:00Let's go to the place he told us.
05:04I found Kishimoto at the foot of the mountain.
05:08What kind of company is it?
05:10Everyone is working.
05:12What are they doing?
05:13There are fish.
05:15What is this?
05:19Fish are lined up on the tray.
05:23What are you making?
05:27This is what I'm making.
05:30It's dried fish, isn't it?
05:32Yes.
05:33That's right. Kishimoto was a company that manufactured dried fish.
05:43It's soft and moist.
05:44The taste is condensed and delicious.
05:47Actually, the new specialty is not here, but here.
05:52What?
05:53It looks like dried fish again.
05:55What's the difference?
05:58As far as I can see, I don't think there is a difference from the previous dried fish.
06:04Please eat from the head.
06:06From the head?
06:07Yes, the whole thing.
06:08The whole thing?
06:09Yes.
06:10Please bite into it.
06:15It looks soft.
06:18It crumbles like there are no bones.
06:21Is that so?
06:22The dried fish we make can be eaten whole, including the bones.
06:28Yes, the new specialty is dried fish that can be eaten whole, including the bones.
06:33It's called Maltot.
06:37Because it can be eaten up to the bones, the amount of calcium it can absorb is 13 times that of normal dried fish.
06:44Wow.
06:47Because of its high nutritional value, Maltot is a popular local product at a local fish market.
06:54Because it can be eaten up to the bones, people of all ages, from children to the elderly, can buy it.
07:01Some people say they like dried fish because of this, and I think they are very happy.
07:09Because it can be safely eaten by children and the elderly, it was also provided at local school lunches and welfare facilities.
07:19So, how are dried fish that can be eaten up to the bones made?
07:23Let's investigate the secret at the production plant.
07:27First of all, is it here?
07:30Yes, it's this machine.
07:32What is this for?
07:34This is the process of cutting the fish.
07:37Please take a look.
07:39Oh, it's true. It's cut in half.
07:42This machine can be opened in no time just by putting the fish in.
07:47In fact, there is a technique that is different from normal dried fish here.
07:52Ms. Nishida, do you know what it is?
07:59Cutting the fish from the spine.
08:02If you compare it with normal dried fish, can you tell the difference?
08:10Please take a good look at the bones.
08:12Can you see that the spine is cut in half and attached to both sides?
08:20Yes, the machine cuts the thick spine in half.
08:24This is the first secret of dried fish that can be eaten up to the bones.
08:29I used to run a restaurant with my grandparents.
08:32I used to see a lot of fish that were cut in half.
08:35It's amazing.
08:36I thought it was strange that the bones were on both sides, so I looked at it.
08:43The fish cut in half is dipped in the seasoning liquid.
08:46The thickness is even on the left and right, so the taste is easy to soak in.
08:50It also has the advantage of being less salty than normal dried fish.
08:56After arranging the fish on the tray...
09:02It's very windy.
09:04What should I do? I'm going to be a dried fish.
09:09This is the drying room, where other dried fish are likely to become dried fish.
09:15Dry the fish overnight in the air-conditioned dryer to reduce the umami.
09:20Dry the fish overnight in the air-conditioned dryer to reduce the umami.
09:27After drying the fish overnight in the air-conditioned dryer...
09:32I don't think the fish can be eaten up to the bones yet.
09:36Here's the biggest secret.
09:39Here it is.
09:40Here?
09:41There's a big machine that looks like a drum.
09:44What's this?
09:45This is a high-temperature, high-pressure sterilization device.
09:51This is a high-temperature, high-pressure sterilization device.
09:56If you put it in here for about two hours with a machine that applies a high pressure with 100 degrees or more steam,
10:01the bones of the dried fish will become soft.
10:05Wow.
10:08I'm nervous.
10:09I've never been this close to a fish.
10:12Be careful.
10:17Wow.
10:18It's alive.
10:24I can't see the bones.
10:28It's soft.
10:29Now I know how it feels to like fish.
10:33Next, Nishida-san will try the dried sardine.
10:36Dried sardine.
10:42I can feel something like a joint, but I can't feel it with my teeth.
10:49It doesn't sting at all.
10:50I feel safe.
10:52Next is the dried sea bream, which seems to have solid bones.
10:56Can I eat the head?
10:58I'll eat it.
11:03It's fast.
11:06Did you see any bones?
11:08No.
11:09Not at all.
11:10Not at all?
11:11When I was a kid, I wasn't good at fish because I got fish bones.
11:17I wanted to meet this when I was a kid.
11:20That's true.
11:23But if you think about it, this is a factory at the foot of a mountain.
11:27Why did you choose a fish as a specialty in Toun City, which is not facing the sea?
11:32The person involved in the development is...
11:35Can I eat the bones?
11:37Marutotto.
11:41Kenji Kishimoto, the executive director of Kishimoto Co., Ltd.
11:46Have you been making dried fish for a long time?
11:50I haven't made dried fish at all.
11:55Kishimoto was founded in Matsuyama City in 1966.
12:00Originally, it was a dried fish restaurant that sold kelp and shiitake mushrooms.
12:05As the times changed, the industry changed.
12:08They started making dried fish using seafood.
12:14And ten years later, they decided to move the company to Toun City.
12:20But why was this place 30 km away from the Seto Inland Sea?
12:26There was something I wanted to do.
12:30So I decided to set up a factory here.
12:39It's so attractive that he built a factory.
12:43Here's the question.
12:45What is the appeal of Toun City, which was the deciding factor in the company's decision to build a kimono?
12:53Ta-da!
13:04What is the appeal of Toun City, which was the deciding factor in the company's decision to build a kimono?
13:11Today's song is Akari Takeuchi's Aida no Yappa.
13:15Please play the clip.
13:17Here we go.
13:22There were a lot of attractive points in the VTR.
13:26I think this is a hint.
13:30I think it's a movement to make something more delicious.
13:47Let's open the clip.
13:49Ta-da!
13:54The water of the waterfall was beautiful.
13:56So I thought that if there was water near the sea, it would be good.
14:01One of the attractions of the mountains is the beautiful spring water.
14:06So I chose water.
14:07Speaking of mountains, I thought of spring water.
14:10That's all I could think of.
14:12What is the appeal of Toun City, which was the deciding factor in the company's decision to build a kimono?
14:16Here it is.
14:19Mr. Kishimoto showed us the company's veranda.
14:23What can we see from here?
14:25This is it.
14:28The river is flowing.
14:31The river is flowing just behind the company.
14:34In other words, the deciding factor in the company's decision was this beautiful water.
14:42Kimonos use a lot of water more than you can imagine.
14:47The deciding factor is whether there is enough water.
14:54To make a kimono, you need clean water in many processes, such as thawing, washing, seasoning, etc.
15:01That's right.
15:02In fact, Shirai Falls is on the upstream of this river.
15:06The spring water comes from Ishizuchi Mountain, the highest mountain in West Japan.
15:13The company moved to the mountains of Toun City because of the beauty of nature.
15:21And when he started making kimonos, he had a big change of heart.
15:29Because of the bones, it's hard to eat fish.
15:35That's what the customers told me.
15:39The world is moving away from fish.
15:42Mr. Kishimoto thought that the reason was the bones.
15:45So, he started developing a kimono without bones.
15:49He cooperated with a machine manufacturer and succeeded in developing a machine that removes bones in three and a half years.
15:55However, small fish lose their flesh when they are removed from the bones.
16:01His dream of becoming a prize winner did not come true.
16:04I think I made 27 million yen with one kimono.
16:09I think I bought three kimonos at once and paid about 70 million yen.
16:19While he was on the brink of despair, he got help from an unexpected place.
16:24It's the Ehime Prefecture Industrial Technology Research Institute.
16:28When I was asked about my needs,
16:30I was told that I wanted to eat the fish that I used to eat, but they wouldn't do anything about it.
16:38Since 1980, the Industrial Technology Research Institute has been working on research to soften the bones of fish.
16:47In the meantime, I received a call from a welfare facility user who wanted to eat the fish without worrying about the bones.
16:52I asked Mr. Kishimoto for help.
16:56Mr. Kishimoto, who has been particular about removing bones,
17:00I felt like I was hit in the head.
17:05I was really surprised and shocked.
17:11Thus, the development of a kimono that can eat bones began.
17:15However, there was a series of difficulties.
17:19The high-temperature and high-pressure sterilization device that softens the bones
17:23There was a big difference in the finish depending on the type and size of the fish.
17:27It was necessary to make fine adjustments.
17:31I ate it every time.
17:34I ate it until I didn't want to look at the fish anymore.
17:43It's been about 10 years since I started researching removing bones.
17:47The number of fish that Mr. Kishimoto ate was more than 10,000.
17:54After trial and error, in 2011, the kimono was finally completed.
18:00Brother, you should have made this earlier.
18:05I don't know how many more years I can live.
18:10But this is delicious and easy to eat.
18:15Everyone told me that this is amazing.
18:21I've been researching for years, and I've eaten about 10,000 of them.
18:28I'm glad I met you.
18:31Recently, it has also appeared in the history books of the prefecture.
18:34It is appealing as a new masterpiece of Mr. Kishimoto.
18:39This time, Maltot is also a unique product that aims for the future of the area.
18:44It is also connected to Mr. Kishimoto's factory.
18:49The revolutionary kimono has settled as a new industry in the city.
18:53It is also connected to the loss of employment in the local area.
18:56But Maltot's expansion is not just this.
19:00Ta-da!
19:03Ta-da!
19:04Actually, this is it.
19:06What is this?
19:09What?
19:12Did you go that far?
19:15Here is the question.
19:18What kind of product will Maltot be released four years from now, taking advantage of the feature of being able to eat bones?
19:28Amazing!
19:35Maltot, a kimono that can eat bones.
19:38What is the new product that was released four years ago, taking advantage of its features?
19:44Did you go that far?
19:47I heard a voice.
19:48Is it such a surprising new product?
19:53I was surprised.
19:56I didn't expect Maltot to go that far.
20:05Five seconds left.
20:11It's difficult.
20:14Flip open!
20:15Ta-da!
20:16It's like a cat when it comes to fish.
20:21If you can eat pet food, you will be limited.
20:26I think this is a revolutionary product.
20:29The bones are soft, so I think it is used to cover the food.
20:35It's like a whole rice cracker.
20:37I heard that Maltot will go that far.
20:39I think it's a product that can dry more than kimono.
20:47What is that product?
20:49This is it.
20:52When you look at the name of the product, it's a space character.
20:54In other words, it's space.
20:58Amazing!
21:00It goes to space.
21:03I see.
21:12It's magnificent!
21:15That's right!
21:16The correct answer is space food.
21:18Amazing!
21:20Space Maltot was released in 2020.
21:23As a kimono, it is recognized as a space Japanese food for the first time in Japan.
21:28And in the same year...
21:30I'm Noguchi Soichi, a space pilot.
21:32I'm sending a lot of things from the International Space Station.
21:37In the space ship Crew Dragon, space pilot Noguchi Soichi goes to space.
21:42That's amazing.
21:44I think this is exactly what I was looking for.
21:52It can absorb a lot of calcium.
21:54It doesn't produce much waste, so it's perfect for space food.
21:58It's a smoked flavor that suits the taste of foreign crews.
22:01It's a bite-sized food that is easy to eat even in space.
22:04It's a bite-sized food that is easy to eat even in space.
22:12The more you chew, the more you can taste it.
22:16You won't notice it even if it comes out in your meal.
22:20Mr. Kishimoto thinks there is a further possibility for Maltot, which has gone to space.
22:25When a disaster occurs, Maltot, which is one of the food for disaster prevention, is a good idea.
22:37I hope this will succeed.
22:44A new delicacy born from the idea of eating bones.
22:48It looks plain, but it has the potential to save the world.
22:55Maltot, which is one of the food for disaster prevention, is a good idea.
22:57I'd like to use Maltot to make a joke at the end.
23:05It's amazing that Maltot has gone to space.
23:08It's a bone-pulling technique.
23:10It's a bone-pulling technique.
23:12It's a bone-pulling technique.
23:13It's a bone-pulling technique.
23:14It's a bone-pulling technique.
23:17Next time, Mizuhiki, a traditional craft that Ehime is proud of.
23:21The image of the bag is already old.
23:24I've never seen Mizuhiki like this.
23:28It has evolved into a fashionable modern style.
23:31The three also experienced Mizuhiki.
23:34I want to make it a joke.