The Naruhodo Expedition Team Versus Turkey?!
That’s right, I see, the expedition By observing the children’s genuine reactions The ‘Discover Local Flavors’ Exploration Team. I’m going to help you navigate the kids The theme for this occasion is Have you all seen this bird? That turkey. In Japan, at Christmas and parties Although chickens are familiar In the United States, turkey is a staple Turkeys are significantly larger than chickens. The weight is about three times. It is an ingredient that is not commonly found on the dining table in Japan. In one area of Kochi Prefecture, In summer, it’s perfect for barbecues, and in winter, it goes well in hot pots. It’s nothing like a chicken at all! If you think you can’t make a side dish today, it’s turkey It’s expensive, but I want to eat it This shop actually sells turkey meat. This is the only place. It was turkey when the family came home. You don’t see that every day. In addition, at this tavern, the turkey is grilled with salt. It seems we’ll enjoy it simply grilled with salt. It’s best enjoyed with just salt and pepper. It tastes the most like the ingredients, has elasticity, and has a strong flavor That’s due to the unique flavor of turkey. The flavors of the ingredients are just amazing. Why on earth are turkeys so loved in this region In fact, turkeys are produced in only three places in Japan. One of them is here in Nakatosa Town Onomi The secret to the deliciousness of this turkey is its upbringing in Ōnomi. These five people are going to conduct the investigation. Have you ever had turkey? There is. I’ve eaten it and I like it I really enjoy dishes like curry and croquettes that are served for school lunches. Turkey is also served in school lunches I can imagine eating something like a leaf like a cow How do they serve it in the school lunch? Let’s ask someone who knows a lot about turkeys right away. Hello Hello Thank you for your cooperation today. Thank you in advance for your support. The destination of the expedition team was Mr. Matsushita, the head of the Ohnomi Turkey Producers’ Association About 60 years ago, I came to Onomi Two turkeys have arrived. From there, little by little, the number of turkeys increased About 38 years ago. The Ohno-mi Turkey Production Association has been established. Two people are raising turkeys. Today I went to the farm of one of them, Mr. Ishikawa I’m on my way now. Let’s go on a turkey adventure today! Oh! Let’s begin the exploration! The expedition team set out for It’s so hot! To prevent diseases like bird flu Change into your protective gear. You’ve got a great look, folks! It’s really hot today. It’s hot, bear with me for a moment Let’s head straight to the turkey barn. The turkey is behind you. Be careful not to raise your voice too much,or the turkey might become startled. This is what a turkey sounds like. Turkeys are very timid creatures. I tend to hide in the corner of the hut when there are people around. Approximately how many birds are in a single hut? About 40 to 50 birds in one coop There are roughly 400 birds in total. Um. Here you go, everyone Let’s start with making turkey feed. I wonder what I’m going to eat. Check this out. Is this rice? Yes it is Do you have rice? Includes proteins like corn. Nutrient-rich animal feed and I’m mixing second-grade Ohnomi rice to make animal feed. Why are you including that? To divide it equally. This feed is high in energy and Ohnomi is known for its high-quality rice. I want the turkey to eat this rice too. In fact, Onomi is an area where the finest rice is produced That rice is delicious. It is also linked to the flavor of turkey. Please mix this by hand. I’d like to do it too. It looks like fried rice. Should it be done once a day? If you fill up there once a day, it’s almost gone. Slowly, slowly. To avoid scaring the timid turkey. I’ll make sure to feed you slowly. Feel free to include everything. Other expedition teams are also taking on the challenge. Gradually raise the bucket higher. Next, I’m going to do some very important work for the turkey. Take a whiff of this. These are shavings made from hinoki wood. It smells like wood. I like this smell This smells good, doesn’t it? This helps keep the turkey’s area clean by laying it on the ground. It also has a deodorizing effect that significantly reduces odors. I’m going to do this now. It just made a peeping sound. Should I just pile it all up? It chirped. Thoroughly drying the ground is crucial. Cypress sawdust does more than just deodorize. It helps keep the ground of the hut dry and clean. A way to keep turkeys healthy and comfortable without stress By the way, this turkey is 5 months old After 7 or 8 months, it was processed in November. I hear I’m going to end up being the turkey that everyone eats. Next time, I’m going to cook the turkey The meat that was served had a completely different color. Which meat belongs to which item? I don’t understand. This is breast meat, this white meat, this is breast meat. This is thigh meat. One of the characteristics of turkey meat The colors are vibrant and clearly defined. Turkey is high in protein and low in fat. It is rich in vitamins and iron. Perfect healthy ingredients for athletes. It’s like being a tuna. Sashimi That looks delicious! Actually, Mr. Matsushita 8 years ago I heard that I’ve fallen in love with the turkeys in Ohnuma and decided to move here. I’m going to start skewering it now. Yay! Definitely starting with chicken breast Chicken breast and thigh? When chicken breasts are grilled. I hear that the color changes are quite easy to notice. So I can stay as far away from the fire as possible. By threading chicken breast onto skewers It makes it easier to tell how well it’s cooked. I was grilling at the summer festival. It doesn’t hit home. Is this okay like this? Sounds great! Don’t show me the tip Depending on the stabbing technique It’s already determined how it looks after baking. This is crazy. I’m a little unsure. It’s great that everyone has their own uniqueness. Turkeys are not commonly known in Japan. To raise awareness about the turkey from Ohnomi I want them to eat it in this skewer shape. Go ahead and take a bite of this first. 七面鳥のPRも松下さんの仕事の一つ
PR for turkeys is also one of Matsushita’s jobs To promote turkey as a new local specialty of Onomi I heard that you can find this skewer being sold all over. Now, let’s start grilling the meat When you put it down, salt and pepper while it is not yet baked Please just go all out already. This salt and pepper combination is absolutely perfect! The lower part of the chicken breast has this pink color. It’s not like it’s not burnt After all, if the color has not changed, it is not baked. It’s undercooked. That’s correct. Let’s all give grilling a try! This is the color it turns when grilled. I kind of feel like I’ve turned into a yakitori expert. It’s like being a yakitori master. It’s starting to look delicious! It’s done. Yes, please take one per person The meat juice is incredible! Let’s eat! Please help yourself to some food. It’s just really good. Delicious I’m usually the happiest It’s delicious, it’s delicious, it’s delicious Well done As expected, Matsushita’s turkey Thank you. I’m already crazy about it, I’m going to eat it, I’m going to shut up, I’m going to be with crabs. I’ve learned a lot about turkeys. Haven’t you started to like [them] more? How was your day today? It was a lot of fun. It’s baked, so it’s swirling Feeding the turkey. Did you have fun? This is the turkey we are producing in Onomi. I believe everyone has gotten to know more by now. This turkey is known as a local specialty. I want to keep pushing myself. I’ll make sure you get to enjoy turkey again. Thank you for everything today. Thank you so much. Thank you for your hard work. As a new local specialty from Onomi I hope turkeys become more and more popular from now on. What does everyone think? This has been very educational. Pass
Ah, That’s How It Works! – The Naruhodo Expedition Team
In “Naruhodo Expedition Team,” children visit culinary experts to explore the secrets of local food firsthand.
This time, the team headed to Ōnōmi in Nakatosa Town to investigate a rare and fascinating ingredient—turkey!
Turkeys are around three times larger than chickens, and in all of Japan, they are raised in only three locations.
At the Ōnōmi Turkey Producers’ Cooperative, Mr. Matsushita taught the children how turkey feed is made and how the birds are carefully raised.
These turkeys are raised on a special diet that includes Ōnōmi-grown rice, in a stress-free and clean environment—key factors in their great health and delicious flavor.
They’re also kept in hygienic conditions, using cypress wood shavings for bedding to help maintain cleanliness and comfort.
To share the deliciousness of turkey with more people, Mr. Matsushita often grills turkey skewers at local events!
The children learned about the unique qualities of different cuts and how to tell when turkey breast is perfectly cooked.
With its high protein and low fat, turkey is gaining popularity—especially among athletes—and is quickly becoming a new specialty product of the region.
ーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーー
Nature World Kochi – Miracle Gastronomy
This academic-style program explores the roots of Kochi’s food culture by analyzing ingredients, their history and development, cooking methods, and unique ways of enjoying them through expert insights and stunning visuals.
Broadcast every Saturday in relay format on:
• RKC Kochi Broadcasting
• KUTV TV Kochi
• KSS Kochi Sun Sun TV
(This program aired from October 7, 2023 to September 28, 2024)
▼ Nature World Kochi – Miracle Gastronomy
https://www.bisyokugaku.jp/
#MiracleGastronomy
#NaruhodoExpeditionTeam
#Kochi
#Turkey
#ShimantoTurkey
#NakatosaTown
#ŌnōmiTurkeyProducersCooperative