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Let's learn about Nogizaka 46 and Kokusho Kokusan together!
What we eat is made in our own country as much as possible.
That is called Kokusho Kokusan.
The current Japanese food supply is 38% calorie- based.
We rely on about 60% imported food.
If there are fewer rice fields and fields in Japan,
and if the import from overseas is limited due to disasters,
we may run out of food to eat.
In this program, we will be reporting on the local food we eat, and how it is made and where it is made.
Nogizaka 46 members who support the J.A. group's domestic and domestic activities will be reporting on the local food.
On our special page, we are also reporting on the local food we eat.
This year, 2021, is the International Fruit and Vegetable Year set by the United Nations.
It will be a good opportunity to think about the health benefits of fruits and vegetables.
Tamura, from Nogizaka 46, loves tomatoes, and is from Saitama Prefecture.
Tamura has been harvesting tomatoes in Kojima Farm, a producer in Saitama City.
She is impressed by the variety of taste by eating rare types of tomatoes.
This time, she will learn how to make more delicious local vegetables.
How is it?
Yoro-ken Cafe is an antenna shop in Saitama, a producer in Saitama City, which Kojima also belongs to.
It is said that there is a key person here to taste more delicious local vegetables.
Today, we have the chef of Yoro-ken Cafe, Mr. Niizuma.
Hello.
I'm Niizuma, the chef.
This cafe is a cafe where you can buy and eat local European vegetables.
Local European vegetables?
Yes. Until now, it was a vegetable for restaurant use, but I bought it so that local people could buy it and cook it at home.
It's a cafe where you can learn how to cook in a little while.
If you don't know how to cook delicious vegetables, you can't use the ingredients well.
Please learn a lot today.
There are a lot of things here.
This is Saitama's speciality.
Look at this!
There are so many vegetables!
I've never seen these before.
These are European vegetables?
Yes.
These are all made in Saitama.
I've never heard of them before.
They're all very stylish.
They're called...
Sticcio.
There are a lot of local European vegetables,
but we have a lot of new things today,
so please let us learn a lot.
Yes, let's have fun.
Yes, let's do it.
There are a lot of unusual vegetables here.
There are a lot of things we've never seen before.
These are all local European vegetables.
But I think there are some vegetables that we've seen before.
That's right.
This red one is...
This one?
This is...
Golgo.
That's right.
This is Golgo.
This is a type of sugar daikon.
Sugar daikon?
Yes.
This is...
There are leaves on top of it.
It's a kind of spinach.
It's a type of daikon, a type of sugar daikon, which is a source of sugar.
It's daikon.
It's really interesting when you cut it.
Let's cut it.
Yes.
It's amazing.
It's spinning.
Beets are red vegetables, right?
It's the same thing.
If you look closely at the beets, they're spinning.
It's an interesting vegetable that turns red and white.
But it's called Golgo.
Golgo.
The name is cool.
It's very cute when you cut it thinly and put it on a salad.
That's right.
When you bite it, it tastes sweet.
It's the same thing as beets, so it tastes a little bit like soil.
But it's very sweet.
It's amazing.
It's amazing how it grows.
How does it grow?
The next thing I'm curious about is this.
This big vegetable.
It's big.
It looks like a flower.
I was surprised that I could eat this.
Yes, you can eat it.
How?
This is actually a flower.
A flower?
It's a vegetable called Karchoffi.
It's called Chosen Azami.
It's a flower of Azami.
It's a beautiful purple flower.
Eat the buds.
It's the bud part.
Let's cut this, too.
How do you cut it?
Let's see what's inside.
Let's cut it straight.
It looks hard.
It's hard.
It's pretty hard.
It's hard.
It's amazing.
It's beautiful.
Is this purple part a flower?
Yes, this is where the bud spreads out.
The small parts inside.
It's like a rice bowl.
This is purple.
The scent of the moment I cut it was amazing.
This is the only part you can eat.
The white part.
I can't eat anything else, but it's hard.
But it's so big.
This is the only part you can eat.
It's a very high-class vegetable.
We still have a lot of vegetables that we don't know.
What I've been looking at all the time is this flower.
What is this?
Do you know what this is?
Have you ever seen this?
It looks like a cucumber.
Zucchini.
It's a zucchini.
That's right.
This is a zucchini flower.
The yellow part.
When the flower falls and the lower part gets bigger, it becomes a zucchini.
It means before it gets bigger.
But it's the same price for the same zucchini.
It's the same for each one.
It's high-class to eat it when it's small.
It's full of nutrients.
Zucchini is delicious.
I put mozzarella cheese and anchovies in the flower.
I put a thin batter on it and eat it.
It must be delicious.
I put it on the flower and on the plate.
It's fashionable.
It's amazing that you can eat flowers.
All the vegetables in Golgo are fashionable and can only be eaten in high-class restaurants.
Why did you decide to start such a rare vegetable with YOROKEN?
Originally, Italian and French chefs study these vegetables over there.
It's a natural vegetable.
I studied cooking over there and came back to Japan.
I want to make the same thing, but I don't have vegetables.
I can't make real Italian and French food.
That's why I'm using something different.
You use what you have in Japan.
It seems very difficult to make European vegetables in Japan.
Many farmers don't know how to make it, so it seems difficult.
Was it difficult to start?
I wanted to get these European vegetables.
I imported them and used them.
If you import them, it will cost a lot and the freshness will decrease.
So I asked a young farmer if I could make it locally.
That's how I started making it.
You're really just studying.
How do you make a vegetable you don't know and how do you offer it?
If you don't know that much, you can enjoy it even more when you taste it.
You can eat it while feeling grateful.
Not only in Saitama, but also in Japan.
I want to share what I learned from the members today with everyone.
If we go home with these ingredients, we won't be able to do anything.
I don't know how to do it, so I'll tell you today.
Minestrone.
I love it.
I use the ingredients here.
Of course, other than European vegetables, onions, potatoes, and familiar vegetables have to be included to make it delicious.
I'm looking forward to it.
Our concept of minestrone will change today.
That's right.
I'm going to make minestrone from now on.
I'll do my best.
Minestrone
These are the ingredients for the minestrone I'm going to make today.
Is this the tomato we harvested last time?
Yes, it's Kojima's tomato.
This is the one we just picked.
This is a tomato we picked and it looks delicious.
Here's a little bit of information about the function of tomatoes.
Lycopene, which is contained in tomatoes, has a antioxidant effect and can be expected to have anti- aging effects.
Lycopene is also strong against heat, so it is not only recommended for raw foods, but also for everyday soups and stir-fried foods.
Now, what kind of minestrone will you make?
I'm going to cut all the vegetables.
I've finished cutting all the minestrone vegetables.
That's a lot.
I'm going to take out the oil from the bacon and fry the vegetables with that oil.
I see.
It's hard, and it's a vegetable for the sweetness.
It's a dish to eat vegetables.
I see.
The first one.
It's hot.
It sounds good.
Thank you.
Wow.
It's golden.
I'm going to simmer it a little bit here.
Wait a minute.
It smells good.
It's amazing to think that everything was made in Saitama.
It's amazing.
You should take your time to make it.
I see.
Take your time to make it.
It's sweet! It's sweeter than I imagined.
It's the sweetness of the ingredients.
Finally!
I'm going to add the tomato berry.
I'm going to mix it.
Wow, it's downtown!
Let's cut it in half.
You only added 3 pinches of salt, didn't you?
That's right.
It's amazing that the taste comes together with that.
How does it look?
It's well-cooked and looks good.
Yay! It's done!
It looks delicious.
I want to eat it as soon as possible.
I'm looking forward to it.
The minestrone you made is ready. Please enjoy.
Let's eat.
It's delicious.
Let's eat.
There are a lot of vegetables in it.
It's so delicious that it doesn't taste like the salt.
The vegetables are cooked well, and the soup is a little thick.
It's really delicious.
There are tomatoes in Kojima's farm, so it feels more delicious.
That's right.
It's more delicious just because we're using what we've harvested.
When I eat what I've harvested, I feel like I want to make it at home.
I feel like I want to make some vegetables.
When Kojima asked us if we could grow tomatoes at home, we said we could do it at all.
If you water it once in the morning, you have to do it with love.
He told us that we could do it in a good place.
We'd like to try it.
I want to try it.
I don't usually cook, but this time I tried to make it.
It's so easy to make, and if it's this delicious, I'd like to make it.
I'd like to make a lot of things we've learned today at home.
I used some rare vegetables today.
I usually use vegetables that are close to me, such as onions, potatoes, carrots, etc.
That's great. Let's try it.
Thank you very much for today.
Thank you very much.
We're going to spread the food we consume domestically to other members of NOGIZAKA.
Everyone, please search for NOGIZAKA46 domestically.