マツコの知らない世界 2025年3月25日 後編！「大葉の世界」
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TVTranscript
00:00Are you from Ooba?
00:02Yes, I'm from Aichi, Ooba.
00:04I took the Shinkansen to get here.
00:06Ooba?
00:07Is Aichi your hometown?
00:0950% of the total share is in Aichi.
00:11This is like a Toyota factory.
00:14That's surprising.
00:16There's a lot of things you don't know about Ooba.
00:19That's true.
00:20Today, we're going to show you the charm of Ooba that most Japanese people don't know about.
00:24Today, we're going to show you how to eat Senrin.
00:30Senrin?
00:32Senrin.
00:33Is it something you can broadcast?
00:35It's okay.
00:36It's okay.
00:37The scent of Ooba is the best, right?
00:41Yes, I love it.
00:43I eat the same amount of it as somen noodles.
00:47The scent is on the back of the leaf.
00:51There are many capsules like this.
00:54What?
00:55There are capsules like this.
00:56There are capsules like this?
00:57Yes.
00:58You can't see it with the naked eye.
01:00There are many capsules of the scent.
01:03So it's cracked.
01:05Yes, before you know it.
01:06Today, we're going to show you how to eat Senrin.
01:10How to eat Senrin.
01:14First, smell the Ooba.
01:19I think it's a little weak.
01:22So I have to pop the capsules.
01:25That's right.
01:26It's very easy.
01:28Put your hands together like this.
01:30Try it.
01:32Put it in here?
01:33Yes, put it in the palm of your hand.
01:35There's a point.
01:36If you crush the leaf, it will be damaged.
01:39Put your hands together like this.
01:41Don't touch it.
01:42Just feel the air.
01:47Should I put the back of the capsule here?
01:49I think it's easier to understand.
01:51Do I just pop it?
01:52Yes.
01:53Just like this?
01:54Yes.
01:55Can I do this?
01:56Yes.
01:57Put it closer to your nose.
02:03It's true.
02:05This is the moment when Senrin is released.
02:07Shut up!
02:10The world of Ooba.
02:16Grade up home cooking with its color and flavor.
02:21In the recipe of the cookpad, it is over 140,000 in the top class of the pharmacy department.
02:29In addition, it contains a lot of beta-carotene and vitamins.
02:33In addition to beauty and health effects, it is also noted as an ingredient for preventing hay fever.
02:41What will teach us the world of Ooba?
02:45I want to eat more delicious food.
02:47Welcome to this world.
02:51Aichi, the birthplace of Ooba.
02:54He grew up eating Ooba since he was a child.
02:57Finally, he is in charge of Ooba.
03:02He eats Ooba every day.
03:04He is Mr. Hikaru Sato, who distributes the deliciousness of Ooba on SNS.
03:10Amari loves Ooba last year.
03:13He held a dream Ooba festival in Toyogawa.
03:18There are many kinds of Ooba, such as frankfurters and crepes.
03:25This is the world's first Ooba gacha.
03:29You can get Ooba badges.
03:31I don't know.
03:34Mr. Sato, the birthplace of Ooba.
03:38The scent of Ooba changes with each product.
03:42He approaches the charm of Ooba.
03:46Is that so?
03:48In addition.
03:51I recommend this.
03:56It is a combination of fat and deliciousness.
04:00It is a secret dish that can be made tomorrow.
04:04This is the charm of Ooba.
04:06My Shiso limiter is completely destroyed.
04:21I want to tell you.
04:24Ooba is different from other vegetables.
04:26It is a vegetable that has no brand.
04:28There is only one image of Ooba.
04:31Is there a difference in the origin of Ooba?
04:33There is no difference in shape and color.
04:38I want you to see this.
04:43Please look at this.
04:45It doesn't change much.
04:48Are you kidding me?
04:53If you look closely, you can see the shape of Ooba.
04:57The tip of Ooba is sharp and round.
05:01There is a difference.
05:03There are three or four types of Ooba in supermarkets.
05:09Is there such a store?
05:11I don't think so.
05:13There are many types of Ooba in supermarkets.
05:15I don't want to waste Ooba.
05:19In fact, the most different Ooba is the scent.
05:24The Ooba sold in supermarkets are also marked.
05:29By knowing the difference, you can enjoy Ooba more.
05:34In order to produce Ooba with each scent, each store is particular about this.
05:41To protect the life and scent of Ooba,
05:43the seeds of Ooba are kept under strict control.
05:47Is that so?
05:49This is a store in Aichi Prefecture.
05:51This is a store in Aichi Prefecture where seeds are stored.
05:55The seeds are kept under strict control with electronic locks.
05:59Unlock the lock.
06:02This is the latest technology.
06:07The seeds are in this.
06:11Only farmers can enter this warehouse.
06:17To protect the life and scent of Ooba, the seeds are kept under strict control.
06:23The seeds are kept under strict control with electronic locks.
06:27Depending on the group,
06:29each person controls the number of seeds.
06:34If someone stops producing Ooba,
06:38we go to the warehouse to check the Ooba.
06:41We check if the Ooba has seeds or not.
06:44Then we stop producing Ooba.
06:48I don't think there are many bad people.
06:51But there is a possibility that Ooba will be stolen by someone.
06:55The scent of Ooba is said to change greatly
06:58with the seeds kept under strict control with electronic locks
07:01and the way of growing Ooba.
07:05We will introduce Ooba from all over Japan
07:08from the characteristics of the scent to the dishes.
07:13First, I would like to introduce Ooba from Aichi Prefecture.
07:17It accounts for 50% of the nationwide share.
07:20Each Ooba is from Aichi Prefecture.
07:23It is located in Higashimikawa Prefecture.
07:26The climate is warm all year round.
07:28The fermentation time is long.
07:30It is rich in mineral water called Toyogawa water.
07:34It grows well without stress.
07:38In Aichi Prefecture, which has such a soft scent,
07:41Shirai Engei practices a particular cultivation method.
07:47Isn't it bigger than the Ooba you see in supermarkets?
07:49It's big.
07:50It gets in the way during harvest.
07:52Some people drop it, but I purposely leave it.
07:57In general, when it's time to harvest,
07:59we pick it up and ship it.
08:01But Shirai doesn't pick it up on purpose.
08:04By growing it so big that it can't be a product,
08:08the amount of fermentation is increased
08:10and the umami and scent of the whole seedlings are enhanced.
08:14In Higashimikawa Prefecture,
08:16the first person to start making Ooba
08:19was Mr. Rokuzo Igawa.
08:22It's not that old yet.
08:24That's right.
08:25The first person to start making Ooba is a 95-year-old man.
08:28It's true that it doesn't make you full.
08:32It's a vegetable that doesn't spread unless it's rich.
08:35That's right.
08:36That's why it's recent.
08:38The Ooba in Aichi Prefecture has a good scent
08:40and the leaves are soft.
08:42For example, wiener.
08:44This is absolutely delicious.
08:47I see.
08:48You should use herbs.
08:50I'm sorry.
08:51It's too late to notice.
08:53I'm here to tell you that today.
08:55You should think of it as a herb.
08:58I've prepared a recommendation for you today.
09:03After this,
09:04we'll show you the Ooba recipe that enhances the scent.
09:08You can eat it more refreshingly than leeks.
09:12It's delicious.
09:15The Ooba recipe that goes well with the scent of soft Aichi Prefecture.
09:21Shirai's recommendation is Ooba Chijimi.
09:25Instead of leeks?
09:26That's right.
09:29I'll try it without anything.
09:39It's Ooba.
09:41It's Ooba when you chew it.
09:43You can eat it more refreshingly than leeks.
09:47It's delicious.
09:48It's delicious.
09:49It's quite spicy.
09:52The leaves are soft and spicy.
09:57By the way, how many Ooba leaves do you use?
10:00This is a lot.
10:03I think I use about 10 Ooba leaves.
10:05I put 100 Ooba leaves in it.
10:10I can't do it at home.
10:13I'm a farmer.
10:15100 Ooba leaves are delicious.
10:17The recommendation is about 20 to 30 Ooba leaves.
10:20100 Ooba leaves are amazing.
10:25I don't use this much Ooba leaves.
10:30In addition, Oita Prefecture grows Ooba leaves in a unique way.
10:38This is a farm in Oita City, Oita Prefecture.
10:42It's grown in a house like this.
10:45This is the second generation, KIKUO.
10:47It's a big house.
10:49I think it's pretty big.
10:51The passion for Ooba leaves leads to great activities.
10:55This is a small energy farm.
11:01UEKI succeeded in digging a hot spring by spending 10 million yen at that time to make Ooba leaves.
11:11If you use hot spring water, you don't have to pay for electricity.
11:15That's right.
11:17In addition, the scent of Ooba leaves is often affected by the stress of temperature change.
11:25By using the hot spring heat there, you can keep the temperature inside the house constant.
11:31You can reduce the stress on Ooba leaves to the extreme.
11:37Does it affect the ingredients of the hot spring?
11:40We use the hot spring heat.
11:42By using the hot spring heat, you can make various dishes with an elegant scent.
11:46Ooba leaves can be used for farming.
11:50Genovese sauce is also made.
11:52This is a very popular product.
11:54I hate it.
11:56Free service DIVA.
11:58Delivered by U-NEXT.
12:01Next week.
12:03That's why I'm not married.
12:05The world of marriage from the 40s.
12:07I'm a savior.
12:09Don't say it yourself.
12:12The world of marriage from the 40s.
12:14The person who made YOSHIWARA.
12:19Oita prefecture.
12:20Genovese made with Ooba leaves with an elegant scent.
12:28Genovese.
12:29That's a small amount.
12:33This is a pasta made with Oita Genovese sauce.
12:37The scent is amazing.
12:51I recommend it.
12:55This sauce.
12:56Just mix it with this.
12:58You don't have to add Matsunomi.
13:01If you just add beer, it's really delicious.
13:05I love Genovese pasta.
13:07However, it seems that it is not popular with young people.
13:10The menu is disappearing.
13:23Ooba leaves are delicious.
13:26I'm very happy.
13:27Can you say it again?
13:30I'll say it later.
13:33When you want to enjoy the scent of Ooba leaves more, Miyazaki prefecture is recommended.
13:42How to create a strong scent that the president, NONAKA, is particular about.
13:50NONAKA is particular about the scent.
13:53He separates strong-scented KABUNOMI.
13:56He removes the strong scent.
13:59He makes it stronger and stronger.
14:04He has been doing this for 50 years.
14:08Miyazaki prefecture sells strong-scented KABUNOMI.
14:12Miyazaki prefecture's KABUNOMI goes well with meat dishes.
14:14It's refreshing, but it stimulates your appetite.
14:17It's a flavor full of punch.
14:21Miyazaki prefecture wants you to know this.
14:26Miyazaki prefecture has high-quality Ooba leaves with more than double the scent.
14:34The second generation of Miyazaki prefecture is the representative of Ooba leaves.
14:39Miyazaki prefecture has been growing Ooba leaves with herbs for about 20 years.
14:45What is the biggest feature of Ooba leaves?
14:48Look at this.
14:50Ooba leaves grow under the roots.
14:56Ooba leaves absorb nutrients and oxygen from the roots.
15:02Ooba leaves don't use soil or water?
15:05The soil is in the white part.
15:08The soil is in the white part.
15:10Ooba leaves break through the soil and grow roots.
15:14Ooba leaves put a mist on the soil.
15:16Ooba leaves in Miyazaki prefecture's Myoko Garden have a pure scent.
15:23Love is Ooba.
15:25Love is Ooba.
15:28I thought it was a little strange just by looking at the picture.
15:32It seems that it was imported from Sendai.
15:34Is it from Sendai?
15:35I'm sorry, KENTA.
15:38This pure scent can be felt more directly by making juice or soup dishes.
15:46Mr. Sato posted on SNS how to eat Ooba leaves deliciously.
15:53I would like everyone to know how to eat Ooba leaves deliciously.
16:00Ooba leaves are not vegetables that can be added only for refreshing taste.
16:03It is a main vegetable that doubles the punch of umami with peryl aldehyde and oil.
16:09Peryl aldehyde, which is the ingredient of this scent, is mixed with oil.
16:13You are desperate.
16:15Your body is weak.
16:18According to Mr. Sato, peryl aldehyde, the original ingredient of the scent of Ooba,
16:24has a property that dissolves easily in oil.
16:27By combining it with oil, the scent spreads more and the punch of umami increases.
16:35From now on, Mr. Sato will introduce a delicious meal of Ooba leaves and peryl aldehyde, which he wants to make tomorrow.
16:45First of all, I will introduce the third dish.
16:48Chikuwa tempura with Ooba leaves and ginger.
16:51Do you put it inside?
16:53Cut the chikuwa in half and open it.
16:56Wrap ginger and Ooba leaves in chikuwa.
17:00And wrap it in a thin layer.
17:02Then you don't have to eat it. It's delicious.
17:06It's okay.
17:07It's a big deal.
17:08It's a big deal.
17:09Have you been addicted to Japanese sake recently?
17:12Recently, I drank HACHIGO.
17:17HACHIGO?
17:20I love Japanese sake.
17:22It goes well with Japanese sake.
17:23If you put too much ginger, it will be hard.
17:26It's quite strong, so it's hard to mix.
17:44I'm used to the previous one.
17:48I want to eat more.
17:51Welcome to this world.
17:53It's delicious, but it's not enough.
17:58Thank you very much.
17:59I want you to put three or four times as much ginger in it.
18:04I don't like it.
18:07The second dish is a dish that goes well with rice.
18:13I will introduce it.
18:15Rice with Ooba leaves and peryl aldehyde.
18:19You don't have to eat it, but you can eat it.
18:22I have prepared it.
18:24This is like this.
18:28Everyone, please understand.
18:29This is like this.
18:31This is very delicious.
18:34What is the seasoning?
18:36Soy sauce and rice oil.
18:38This is very delicious.
18:45Ooba leaves, peryl aldehyde, ginger.
18:48I have everything in my house.
18:52This is a dish that goes well with kelp.
18:54This is a dish that goes well with kelp.
18:58I will increase the consumption of Aichi's shiso.
19:03Thank you very much.
19:04I will eat like a fool from now on.
19:06This is very delicious.
19:08I would like to recommend Ooba leaves and peryl aldehyde to MATSUKO.
19:11This is the first dish.
19:13This is Shiso Beize Soba.
19:17This smells very good.
19:27I eat this.
19:37This is delicious.
19:39This is walnut and parmesan cheese.
19:43This is Ooba leaves.
19:45This is very delicious.
19:57This is delicious.
20:02I ate this.
20:05This is mixed with a mixer.
20:07This contains olive oil.
20:09This is made with Ooba leaves and peryl aldehyde.
20:12This is seasoned with noodle soup.
20:15This is seasoned with noodle soup.
20:17This is a dish that goes well with soba.
20:21I like this.
20:23Shiso has a lot of medicinal properties.
20:29This can be used as a basil or leafy vegetable.
20:37I eat one shiso per meal.
20:44This is very nutritious.