《Eng》お米のチカラと日本人の知恵　和歌山県編【Japan in Motion 2021 #76】

《お米特集 Part3／和歌山県編》
歴史と自然の聖地・和歌山県！
日本の健康食「和食」のルーツともいわれる「精進料理」や、米とともに長い歴史で日本の食を支えてきた「酢」に「醤油」、米のポテンシャルを最大限に引き出す最新鋭の技術など・・・
伝統を守り日本の食に新たな価値を見出す職人技に迫ります。
エミリが見つけた“日本のお米のチカラ”とは！？

世界に誇る長寿の国、日本。
その食生活を太古から支えてきた食材お米は、食生活が多様化した現代でも多くの日本人に欠かせない主食です。
実は今、このお米がグルテンフリーとして、小麦に代わる食材としても世界中で注目を浴びています。
米から作られるものは多岐にわたり、そのひとつひとつが、日本人の健康を支えているのです。
米と菌たちがおりなす「発酵」の技術や、米にまつわる様々な文化など、現役大学生モデル・与田エミリが徹底的に米の魅力に迫ります！

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こんな時代だからこそ！日本の「今」を発信する番組Japan in Motion！！
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▷English:
Japanese Rice Traditions & Innovations #WAKAYAMA

★Today’s contents
The rich rice culture of Japan
The long average lifespan of the people of Japan is known across the globe, and one food that has been integral to the Japanese diet for thousands of years is rice — fluffy rice with its springy texture, freshly cooked. Even with the diversified diets of today, for most Japanese, rice is considered an essential part of their diet and is served as a main dish with many meals.
In recent years rice has been attracting greater attention around the world as a gluten-free alternative to wheat. But how much do you really know about rice? There is actually a very wide variety of products made from rice, and each of them sustains the good health of the Japanese throughout their lifetimes.

Wakayama Prefecture is found in Japan’s southern Kinki region, occupying the western part of the Kii peninsula, and is a sacred place of history and nature. We unravel the mysteries of Japan’s time-honored food culture, starting with Shojin Ryori, from which traditional Japanese Washoku cooking originated, as well as rice vinegar and soy sauce, which together with rice have a long history of sustaining Japanese cooking. Next we see how cutting-edge technology is being used to extract rice’s full potential.

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