工藤阿須加が行く 農業始めちゃいました 2025年2月26日 消えゆく種を守り続ける！伝統の江戸東京野菜農家
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TVTranscript
00:00It's so white and beautiful. It looks delicious.
00:04Asuka Kudo is going to a farmer in Hachioji City, Tokyo, to make Edo-Tokyo vegetables.
00:10Wow, it's great!
00:13There are only two producers.
00:15He's going to harvest the legendary traditional vegetables.
00:18I found it.
00:24Asuka Kudo is going to start farming.
00:31He's going to Hachioji City, west of Tokyo.
00:37Hello, everyone.
00:39I'm in Hachioji City.
00:41It looks like a residential area.
00:44But if you look to the left, it's a farm.
00:47There are still farms here.
00:51Hachioji City is visited by 3 million tourists a year.
00:58Hachioji Castle is one of the 100 most famous castles in Japan.
01:02It's a city with a long history.
01:05I'm going to talk to a farmer who used to work at an advertising agency.
01:11He makes traditional vegetables.
01:14I've harvested traditional vegetables before.
01:17I'd like to talk to him more.
01:21Hello.
01:23Hello.
01:25Nice to meet you.
01:26I'm Fukushima.
01:27I'm Kudo.
01:28Nice to meet you.
01:31This is Hidefumi Fukushima, his 8th year.
01:37He has a wife, Toshiko, and two children.
01:42He's a traditional vegetable farmer.
01:49What kind of vegetables do you make?
01:51Do you know what Edo-Tokyo vegetables are?
01:53Yes, I do.
01:54Do you make sushi?
01:56There are still many people who make Edo-Tokyo vegetables.
01:59Yes.
02:00Edo-Tokyo vegetables are a type of fertilizer.
02:03It's a type of vegetable with seeds that was made in Tokyo from the Edo period to the 1940s.
02:10It's a type of vegetable that has seeds.
02:12I see.
02:13There are 52 types of Edo-Tokyo vegetables.
02:16I see.
02:17Most of the vegetables that are sold in general are of the Kouhai variety.
02:22By combining two varieties with different characteristics, each has its own advantages.
02:28The growth and shape of the vegetables are uniform, so they can be supplied stably.
02:35However, even if you cultivate the seeds from there, the quality is not stable.
02:40Therefore, you need to buy seeds from the seeding company every year.
02:46On the other hand, there are many varieties of Edo-Tokyo vegetables that do not sell seeds.
02:53You have to pick the seeds yourself and receive them.
02:58It is difficult to harvest the seeds and it takes time and effort, so the number of producers is decreasing year by year.
03:07Fukushima has a total of 80 fields.
03:1280 types of Edo-Tokyo vegetables are grown mainly in Zairaishu and Kotenshu.
03:17There are 20 types of Edo-Tokyo vegetables.
03:22It's a little past the season.
03:25This is a traditional vegetable called Takakura Daikon.
03:29Would you like to pull it out?
03:31Can I?
03:32Yes.
03:33I'm sorry. I'll pull it out.
03:35I'm sorry.
03:36One, two.
03:37Wow.
03:38It's great.
03:40It's been a little over 100 years since I started growing it in Hachioji.
03:44It's been connected for 100 years.
03:46There are people who have been trying to connect this for 100 years.
03:50I think it's somehow existing here now.
03:54I put Takakura Daikon in Hachioji and only two people.
03:57Only two people in Hachioji.
03:58Yes.
03:59It's rare.
04:00That's right. It's dangerous.
04:01That's right.
04:02I have to connect it.
04:04I met you.
04:06Can you tell me the characteristics of this?
04:08It's hard to break down even if you boil it or bake it.
04:11But the taste is soaked in and it's soft.
04:14There is almost no spiciness.
04:16In terms of heat, it's almost sweeter.
04:19That's right.
04:21Takakura Daikon, which has a unique shape,
04:24is an illusionary variety that is produced only about 3,000 pieces a year in Hachioji.
04:31Why did you decide to make Edo Tokyu Asai?
04:36I used to work at an advertising agency.
04:40When I was working, I heard the word Edo Tokyu Asai in the car.
04:46I was interested in it and I thought I had to convey it.
04:51It's more like the original advertising agency.
04:55That's how I met Takakura Daikon.
04:59Was it a trigger?
05:01Yes, it was the biggest trigger.
05:06Fukushima.
05:09I'd like to ask you a lot of questions.
05:12Can you help me?
05:15I'd like you to help me collect and pile up dried grass.
05:20I see. Thank you.
05:23First of all, he helps collect dried grass in the field where he harvested sweet potatoes.
05:31I'm just going to do this.
05:39I work in a field called natural cultivation.
05:42I make a mountain in some parts of the field and collect dried leaves.
05:47When I collect them, microorganisms feed on them, eat them, and return them to the soil.
05:54The soil becomes a very good compost, so I started doing it.
05:58I make it with dried leaves and rice husks.
06:02So it's fun and I can't help it.
06:05I'd like to make a hole in this and live in it.
06:09But I'm not going to stick my hand in it.
06:12I'm going to take a step here.
06:14I'm so excited that I'm in the zone.
06:18I see.
06:19I'm so excited that I can't hear people's voices.
06:23It's like I'm working day and night.
06:25Fukushima is now addicted to agriculture.
06:29What was the trigger?
06:31What was your life like when you worked in a high-tech store?
06:36It's completely different now.
06:38I was very impolite.
06:40I go to customers during the day and talk to them.
06:44After that, I make a request form, a document, and a proposal.
06:49I do that every day, like every other day.
06:54One day, I bought a tomato seedling at a home improvement store.
07:03I don't know if I can make it.
07:07I didn't make it.
07:09But I was so impressed by that seedling that I felt good.
07:13I see.
07:14That's when I started to be interested in agriculture.
07:19I see.
07:20That's how it is.
07:21I see.
07:23Fukushima, where he learned the deliciousness of vegetables at the age of 26,
07:28started a family garden in his garden,
07:31leaving aside his busy work.
07:35What was your life like before you started farming?
07:40I've been interested in agriculture since I was in my 30s.
07:44Even when I turned 40, I felt the same way.
07:48When you get older, you have to do a lot of physical labor.
07:52I thought I had to do it as soon as possible.
07:56I thought it was time to do it.
07:59At the age of 45, I decided to be independent
08:04and start my own career in agriculture.
08:09Mr. Fukushima quit his job at the age of 46.
08:13He started to prepare for his retirement while working as a public relations officer.
08:20That's when he met you.
08:23I happened to be interested in vegetables that I heard on the radio.
08:28So I took a course on vegetables.
08:32What did you learn?
08:35I was told that vegetables in Tokyo are disappearing
08:40as seeds decrease with the changing climate.
08:46That's what struck me.
08:49People who were born and raised there
08:52took seeds from vegetables they cherished
08:55and put them in their traditional dishes.
08:59The vegetables contribute to the health of the people in the area.
09:04It's beautiful, isn't it?
09:06That's one of the good things about Japan.
09:10I thought it was very deep.
09:14Mr. Fukushima gained knowledge about vegetables in Tokyo
09:18and started to teach seminars.
09:22At that time, all the materials for vegetables in Tokyo weren't published.
09:28So I went to a local farmer's farm
09:33and took photos and looked up all the materials.
09:36I made a pamphlet.
09:38You made a huge contribution.
09:41I'm glad I was able to use that as an advertisement.
09:48Mr. Fukushima met Daikon Takakura.
09:54When did you meet Daikon Takakura?
09:58Daikon Takakura is the closest to my house in Hachioji.
10:02He had something to do at a vegetable producer in Tokyo.
10:05He asked me if I wanted to go with him.
10:08When I came back, I told him that Daikon Takakura was at the only producer.
10:14He told me that Daikon Takakura was grown by my wife's grandmother.
10:17Was Daikon Takakura your relative?
10:19Yes, he was my relative.
10:21I thought it would be bad if I didn't go with Daikon Takakura.
10:26So I decided to go with Daikon Takakura.
10:29I thought it would be bad if I didn't go with Daikon Takakura.
10:32Daikon Takakura is not about profit.
10:34Daikon Takakura is about the spirit of my ancestors.
10:38When Daikon Takakura grows, it gives me a great aura.
10:42I think Daikon Takakura's spirit has been there for a long time.
10:46I think this world is a coincidence.
10:50I don't think it's a coincidence.
10:52I think it's a natural thing.
10:54I think it's already destined.
10:57Fukushima, where he felt his fate,
11:00completed the storage when he was 52 years old
11:04because he felt he had to connect the seeds.
11:09Now, he will ask his wife how he was at that time.
11:14How did you feel when you first heard that you were going to do agriculture?
11:18You used to work for an advertisement.
11:20You must have worked hard.
11:22At first, I was against it.
11:24You were against it?
11:25I was against it.
11:26You were worried.
11:28But I couldn't help it.
11:31You couldn't help it.
11:33I couldn't help it.
11:35It's a different story, but it's a story.
11:37That's right.
11:39But was the enthusiasm amazing?
11:41Did you want to do it?
11:43I don't ask anymore.
11:44You don't ask anymore.
11:45I don't ask anymore.
11:46Did you decide to do it?
11:47I decided to do it.
11:48I don't want to be here anymore.
11:51Did you meet your husband unknowingly?
11:55Did you meet him as a relative?
11:58I was really surprised.
12:00I was surprised.
12:03I was surprised.
12:05You're still working hard to pass on Takakura Daikon.
12:13What do you think of that?
12:16It's a lot of work.
12:19I'm doing it with him.
12:23I'm helping him.
12:26Did you ask him to do it?
12:28I don't think he can do it.
12:30I ask him to do it.
12:32But he doesn't do it.
12:34Is there anything good about being with your husband?
12:38He's calm.
12:40He's calm.
12:42He's a little...
12:44He's a little...
12:46He's at home, so we talk a lot.
12:53I haven't had much time to talk to him.
12:57I'm busy.
12:59But we're often together.
13:02We talk a lot.
13:04I think that's good.
13:09After this, they help harvest vegetables in Tokyo.
13:13It's white and very beautiful.
13:23Thank you for connecting me.
13:26Next episode
13:29Hidefumi Fukushima grows vegetables in Hachioji City, Tokyo.
13:36What's next?
13:38It's called Kanamachi Kokabu.
13:40It's a little over the season, but I'd appreciate it if you could help me harvest it.
13:46Kanamachi Kokabu is said to have been created in Kanamachi, Katsushika.
13:53Next, they help harvest Kanamachi Kokabu.
13:58What size is good?
13:59It's a little bigger than a ping-pong ball.
14:02For example, if you mix this in the middle, you can put it on top.
14:07It's beautiful.
14:09It's beautiful.
14:11It's white and very beautiful.
14:13It looks delicious.
14:15What are the characteristics of Kanamachi Kokabu?
14:18Depending on the person, it tastes like an apple.
14:23It's so sweet.
14:26It's small, but it really tastes good.
14:30I see.
14:32It's amazing.
14:35It looks delicious.
14:38It looks delicious, but it's good.
14:43Kanamachi Kokabu has been made since the Meiji era.
14:46It's a small, but good-smelling kabu.
14:50You said you started working on storage as soon as you met Daikon Takakura.
14:55What exactly did you do?
14:57I thought it was a battle against time.
15:00If I don't get seeds and start making them soon, they may go extinct.
15:05So I decided to start a farm.
15:09If you decide to start a farm, you'll start working right away.
15:12That's right.
15:13It's the same for me and my age.
15:16Your body is the capital.
15:18My body is getting sore and I'm moving slower.
15:22What did you do with the farmland for the new storage?
15:26This is one of the biggest gates for new storage.
15:31The reason why this place is so wonderful is because...
15:34The owner used to live in the neighborhood.
15:38I've known him for a long time.
15:41He told me that he wanted to lend it to me.
15:47I see.
15:48So miraculously, I was able to start the farm.
15:53It's not my ability.
15:56I just happened to be lucky.
15:59But that's a chance you got because you were active, right?
16:03Fortunately, I was able to get involved in various things.
16:09I was able to get support from people around me.
16:11I think that's the biggest reason why I'm still here.
16:16The battle against time after storage.
16:20He's still struggling to protect traditional vegetables.
16:28I'm sure you've had a lot of trouble since you've been stored.
16:32That's right.
16:33What's the most difficult thing about protecting traditional vegetables?
16:38Traditional vegetables are basically seeds.
16:42We're running out of seeds now.
16:44We have to buy them from a seed shop specializing in traditional vegetables.
16:48We have to increase the amount of seeds we buy.
16:51There are a lot of things that we can't do.
16:53There are a lot of things that we can't do.
16:59It's dangerous to overdo it.
17:01If a bee flies in and puts pollen on a vegetable,
17:07it can cause a miscarriage.
17:10It's important to find a place where it doesn't happen.
17:14It's important to select the right seeds.
17:18It's a very inefficient farm.
17:20It's not all about efficiency.
17:23We have to find a way to pass it on.
17:27We have to visit the fields regularly.
17:30I want people to see it and touch it.
17:32I want people to put an antenna on it.
17:35I want people around me to promote it.
17:39I think it's important to let people know the reality.
17:43That's right.
17:45Seeds are selected from 1,000 harvested seeds.
17:4910 of them are of good quality.
17:53They are replanted in places where the same type of plant does not grow.
17:59Seeds are collected every three months.
18:04It's a lot of work to protect Takakura daikon.
18:09Takakura daikon is not harvested after removing the daikon.
18:14Takakura daikon has been harvested for a long time.
18:17It's a lot of work to protect it.
18:20It's a lot of work.
18:22How many Takakura daikon have you harvested?
18:24About 1,000 to 1,300.
18:26I want to harvest more, but that's the limit.
18:29Do you do it with your wife?
18:32Yes.
18:33There are about 10 people who come to support me.
18:37If there is no one to support me, I will lose weight.
18:41I'm getting older.
18:43I'm hoping that the same people will come to support me.
18:53Fukushima is supported by many people.
18:57It is connecting seeds to the next generation.
19:02I'm going to meet the owner of the field who supports me a lot.
19:09This is Mr. Yokomizo.
19:10Nice to meet you.
19:12I'm KUDO.
19:13Nice to meet you.
19:15Yokomizo Keiji is a 36-year veteran farmer.
19:21I've seen you working for the first time.
19:24I'm doing my best.
19:26What do you think about protecting traditional vegetables?
19:3130 years ago, I was the president of the Tokyo Vegetable Fair.
19:39At that time, there were only a few kinds of vegetables.
19:43I started working with Fukushima.
19:45There are dozens of varieties.
19:48I can see what consumers want.
19:51I'm looking forward to the future.
19:55I see.
19:56What do you think of Yokomizo?
19:58He teaches me a lot of things.
20:03He communicates with customers who come to me.
20:07He tells me that he is the owner of this field.
20:09I'm glad to hear that.
20:19I think it's good to have a farm in the city.
20:23Before I went to Fukushima, I thought about building a building.
20:28I think this is better than that.
20:31I see.
20:32I have a feeling for Yokomizo.
20:37I'm a senior to you, but I like you.
20:40I'm glad to hear that.
20:42Let's start with Yokomizo.
20:45Can I eat this?
20:47I want you to eat this.
20:49Can I eat this?
20:52This is pickled radish pickled in salt and rice bran.
20:59I eat this.
21:02I eat this.
21:06This is delicious.
21:09This is delicious.
21:10Can I eat this?
21:11Please eat this.
21:14This is really delicious.
21:16This has a different taste.
21:18I can eat this.
21:21This is my favorite taste.
21:23This is pickled radish pickled in salt and rice bran.
21:24Thank you for the meal.
21:25This is pickled radish pickled in salt and rice bran.
21:29This was very delicious.
21:31Do you have anything to look forward to in the future?
21:34I can only ask you to do your best.
21:38I will only acknowledge that you are doing your best.
21:45After this, I will eat Edo Tokyo vegetables.
21:50This is delicious.
21:57This is this.
21:59This is a healthy bento, side dish, and take-out shop.
22:06This is wonderful.
22:07Many people don't know how to eat this.
22:11Many people want to know what farmers eat at home.
22:15So I'm always asked how to eat this.
22:17Is this cooked by FUKUSHIMA?
22:19That's right.
22:20I think about the menu and cook it myself.
22:23In fact, FUKUSHIMA opened a side dish shop two years ago to promote Edo Tokyo vegetables.
22:31They sell harvested vegetables as bentos and side dishes to tell consumers how to eat.
22:40Then I will eat Edo Tokyo vegetables.
22:45This is simple, but I want you to know the taste.
22:49This is KANAMACHI KOKABU.
22:51This is a mixture of other vegetables with olive oil and salt.
22:56I will eat this.
23:03This is sweet.
23:05This is delicious.
23:07This is really sweet.
23:09This is sweet, isn't it?
23:11It's cold at this time of the year, so the taste is stronger.
23:15This is moist, but the texture is soft.
23:22At that time, the sweetness of the kokabu spreads in my mouth.
23:29This is delicious.
23:33This is delicious.
23:34The vegetables are alive.
23:37Next is TAKAKURA DAIKON FUROFUKI.
23:57This is very delicious.
23:59This is delicious.
24:04This is delicious.
24:07What is this?
24:10The taste of the daikon is good, but it absorbs the soup.
24:18The moment you bite it, it flows like a stream.
24:22It melts in your mouth.
24:24This is delicious.
24:25Many people said this was delicious.
24:30Many people said they would never leave this kind of daikon.
24:36This has great potential.
24:40Please leave this.
24:43This is very delicious.
24:45I'm glad.
24:46Thank you for connecting with me.
24:49I was able to meet you.
24:51Every time I chew daikon vegetables, I feel bitterness, spiciness, sweetness, and sourness.
24:59Each daikon has various characteristics.
25:03Depending on how you cook it, the taste may change.
25:08There are many possibilities.
25:11I'm still looking for it.
25:15This was very delicious.
25:17Thank you very much.
25:18Gochisosamadesita.
25:19Excuse me.
25:20Do you have this?
25:25This is very delicious.
25:28This is sweet.