Frozen Food

Agricultural Connection between Paraguay and Japan

Hokkaido University Wine and Cider

Aguricultural Machines

Sake Kasu (The less leftover from Sake production)

Cabbage

Tokachi Raclette

Documentary: Towanomori San-ai High School

Cover the students' day at the Towanomori San-ai High School, Dairy and Agricultural course, where young people who want to become dairy farmers from all over the country gather. What is the practice that all grades receive together? Ask students about their future dreams.

Jersey Cow

Learn about Jersey cows which produce rich raw milk called "golden milk." The members are captivated by the cow's small body and gleaming eyes. How is the taste?

Learn about Brewer's Rice

Learn to harvest, mill, and brew sake rice in Hokkaido's best sake rice production area. How does sake rice, which looks just like ordinary rice, turn into sake? We cover the process closely.

Learn about Fu(Wheat Gluten Cake)

Fu (Wheat Gluten Cake) plays a famous supporting role with Japanese food. It is said that a long, long time ago a monk who traveled to China brought back the knowledge on how to make Fu to Japan. At that time, it was said that Fu was a valuable protein source for monks who had tough rules, such as not eating meat. However, what exactly is Fu?

Documentary: Agricultural Financing

Agriculture is a major industry in Hokkaido. What jobs do you imagine are related to agriculture? This time, we, Agriculture Paradise, cover one of the essential jobs that supports agriculture from behind the scenes.

Sugar and Japanese Sweets

Focus on the beets grown in Memuro. From the field to the sugar mill, they thoroughly track the process of making sugar and get to know the relationship between sugar and Japanese sweets.

Documentary: Abashiri River

Abashiri River Basin Association has farmers and fishermen working together to protect the environment of the river basin. Why did farmers and fishermen team up?

Mountain Burdock

Mountain burdock appears on the program for the first time. It is called burdock but it's not burdock? They experience the harvesting of these mysterious crops. What is the taste of mountain burdock dishes?

Cold Tightening Spinach

Learn of the spinach which reaches its peak season in early winter in Higashikawa, the place to harvest cold tightening spinach at first in Hokkaido. Higashikawa is the hometown of our leader Morisaki, but there are many things he didn't know.

Shiso Oil

The Okhotsk region produces 90% of domestic demand for natural flavor Shiso Oil. Ms. Mori experiences producing it. She is surprised at the agricultural skills in Hokkaido, which also contribute to a fragrant world.

Direct Seeding Rice

Harvest the direct seeding rice Emimaru, which debuted this year. The members pick the rice which was planted by hand. After the harvest, taste the new rice. What is the taste of Emimaru, which is said to be as delicious as Nanatsuboshi?

Onion

Learn onions in the best onion production area in Japan. After experiencing machine harvesting, visit the best onion sorting place in Japan. The secret of year-round onion shipment is in the room where warm air blows around 40 degrees.

May Queen Potato

Learn about Taisho May Potatoes, one of the best potatoes in the Tokachi region, where it is famous for its production. What kind of shape is the May Queen Potato? How do you eat it? Agri Kids are so interested in it. Have a toast with May Queen Potato sparkling liquor at the end.

Cabbage

Revisit to Nanporo, Hokkaido's leading cabbage producing area, for the first time in 10 years. They used to produce smaller cabbages made for eating raw, but now they also make larger ones for processing. The members are amazed at their fast-mechanical harvesting way.

Daikon Radish

Learn about Daikon Radish at one of Japan's leading Daikon Radish production areas. The catchphrase is �gget rid of food waste�h. What is the secret of the state-of-the-art sorting facilities? The members enjoy Daikon Radish dishes recommended by local farmers.

Cucumber

Go to the best cucumber production area in Hokkaido. Quick harvesting with a secret tool used by attaching it to your thumb. Cucumber dishes that go well with rice. One cucumber dish inspires a cucumber farmer.

Ikeda Cattle

Focus on Ikeda Cattle which are Japanese Brown Cattle and very rare in Hokkaido. How is the taste? Learn about Ikeda Cattle which have been raised in Ikeda Town since they were born until being slaughtered.

Red Peas

Focus on the red pea (one of the ingredients for Wagashi) that are produced only in the Furano area in Japan. We Invite a Japanese sweets craftsman from Tokyo and everyone experiences the harvest of red peas. Producers are impressed by the Wagashi made by the guest.

Snow Peas

Learn about delicious snow peas with crunchy texture. The Agri Kids learn how to grow snow peas for the first time. What kind of taste is the farmer's homemade snow peas set meal that our leader Morisaki can't stop eating?

Tomatoes Grown in Seawater

Focus on the tomato grown in the deep seawater of the Sea of ??Japan. Using seawater sweetens the tomato. What is that mechanism? If you bite, then it pops like a tomato bomb. Our leader Morisaki enjoys the taste.

Hamanaka Black Cattle

Focus on the new beef brand, Hamanaka black cattle, born last year. They raised crossbred cattle, always born in dairy towns, to be beef cattle. What was the reason? The taste is as good as Wagyu. What is the taste appreciated by famous French restaurants?

Cauliflower

Focus on cauliflower, the pure white summer vegetable. What is the secret to making that white color? The members get hooked on raw cauliflower. Cauliflower dishes that are delicious whether boiled or grilled. Rediscover the appeal of cauliflower.

Sapporo Spinach, Polestar

Focus on the brand spinach, which celebrated its 40th anniversary this year in Sapporo. In order to make spinach with fleshy leaves and thick stems, it was necessary for them to crawl on the ground. What was the reason?

Learn about Milk Cow in Rakuno Gakuen University

Learn about milk cows at Rakuno Gakuen University. How much milk does a milk cow produce a year? How much food does one cow eat every day? There is a lot of information that Hokkaido people should know.

Summer Strawberry

Focus on the summer strawberries that are growing rapidly in the famous horse farm area. They produce strawberries which fit cakes, and are even used at major cake stores in Tokyo. What are the strawberries that focus on the appearance and ignore sweetness ?

Learn Onigiri (Rice Ball) Making

Learn rice balls from the 'rice ball player' who is successful throughout the world. What is the skill that anyone can learn to become a rice ball master? Agri Kids give their rice balls to their mother to show their appreciation for her. How does their mother react?

Red Shiso (Japanese Basil)

Focus on red shiso grown in Toyako. What does the red shiso grown by the farmer who is over 80 years old, and has been growing it for over 40 years taste like? The members enjoy the delicious red shiso miso which fit any dish.

Asahi Melon (cantaloupe)

Study Asahi Melon, which celebrates its 50th anniversary this year. What are the cultivation techniques that support the taste? Asahi Melon producers come together to handle the final shipping process. The members experience the weight of a track record of half a century.

Ornamental Plants and Vegetables Research Center

Learn the forefront of agricultural research at the Hokkaido Research Organization, Ornamental Plants and Vegetable Research Center in Takikawa. Yukirara, a new variety of strawberries, which will debut next year. How is the taste of Yukirara, which carry the Hakata Amaou gene?

Rice Series No.1; Direct Seeding Rice

In this year's rice series, we learn about 'direct seeding rice' which is done by sowing seed rice into rice fields. What is the difference between 'direct seeding rice' and the 'transplanting culture'? The members experience the sowing of the new direct seeding rice variety, Emimaru, which will debut this year.

Greenhouse Daikon Radish

Learn about greenhouse daikon radishes, which are only available in late May. They taste like a fruit. Our leader Morisaki is impressed with their freshness. All the members are satisfied with the delicious daikon radish gyoza.

Learn about Vinegar

Learn about vinegar, the basic seasoning. The members are surprised at the way of making vinegar from scratch. Ms. Mori tastes sour and super spicy vinegar using Okhotsk habanero, it can be hot.

Peruvian Lily

Just before Mother's Day! Learn how to grow flowers in Mukawa, one of Hokkaido's leading flower producing areas. Alstroemeria is a flower used for various purposes. An Agri Kid makes an alstroemeria bouquet as his Mother's Day surprise gift.

A2 Milk

A2 milk which is said to be the stomach-friendly milk produced only at this place in Japan. What kind of cows produce milk containing protein �gƒÀ casein A2�h? Learn the greatness of A2 milk, which is attracting worldwide attention.

Aged Potato

Delicious potatoes in spring? Learn about potatoes aged in warehouses or snow rooms. This Aged Potato is full of sweetness and umami. When you eat it, the taste spreads through out your mouth. Why so delicious? Discover the secrets to mature potatoes.

Documentary: Former Agri Kids experience dairy farming

The Former Agri Kids revisits the ranch where they made a signboard for the place five years ago. Experience dairy farming for two days. How do the Former Agri Kids feel after learning the joy and severity of maintaining a dairy farm?

The Latest Agricultural Technology of Hokkaido University (2nd Half)

The 2nd half of the series to learn the latest agricultural techniques at Hokkaido University. Promotes vegetable growth with plastics that change the nature of sunlight. What is a collaboration between cowshed and hydroponics? Learn about the future of agriculture pioneered by Hokkaido University.

The Latest Agricultural Technology of Hokkaido University (1st Half)

The 1st half of the series to learn the latest agricultural techniques at Hokkaido University. Our leader Morisaki meets a professor who was the model of the role he played in the TV drama. Latest robot tractor technology. What is the most advanced technology in the world like?

Pickled Herring

Learn about pickled herring in Rumoi. Why pickled herring in spring? It has a deep connection with the history of Rumoi, which flourished in herring fishing. Our leader Morisaki, who loves pickles, is amazed by the instant pickled herring that can be done in two days.

Hokkaido Cheese Expo (2nd Half)

Explore the appeal of Hokkaido cheese in Tokyo. Cover the owner who started a Hokkaido cheese shop 5 years ago in downtown Tokyo. What does he want Tokyo people to know about Hokkaido cheese?

Hokkaido Cheese Expo (1st Half)

Hokkaido cheese goes to Omotesando, Tokyo, a fashion town. Cover the first Hokkaido Cheese Expo closely. What's the point of selling Hokkaido cheese in Tokyo? There is a movement in anticipation of trade liberalization.

Shirataki Potato Cooking Contest

Cover the potato cooking contest which started when Shirataki Village was mergering with other towns and villages to become Engaru town. Hear the feeling of a female farmer who wants to pass down the village's pride, Shirataki Potato, to the future. Our leader Morisaki, enjoys good recipes for potato dishes.

Quail's Egg

This is the first time to introduce quail eggs in this program. The members are excited about the newborn chicks. Our leader Morisaki is very satisfied with quail eggs for "raw egg on rice."

Mushroom Research

Learn the forefront of mushroom research at Hokkaido Research Organization, Forest Research Department. What is an efficient way to grow mushrooms? The members are surprised at the detailed mushroom culture method.

Hokkaido University MILK

Learn the history of dairying at Hokkaido University Farm, one of Japan's oldest ranches. Meet the descendants of dairy cows from the United States which were brought to Japan 140 years ago. How is the taste of Hokkaido University milk?

Compound Fertilizer

Learn about 'compound fertilizer,' also known as field supplements. To make a good compound fertilizer, start with a soil analysis. What is soil analysis? JA (Japan Agricultural Cooperatives) blends 80 types of fertilizers to make compound fertilizer.

Ketchup

Focus on the farmer's ketchup which is made with only local ingredients since over 30 years ago. Just by adding it in, the taste of meat sauce changes dramatically. How is the reaction of the guest kid's dad after eating a meat sauce spaghetti made by her?

Sticky Rice

Visit the factory famous for Soft Daifuku in Nayoro. What is the secret to make soft Daifuku? Everyone is surprised at the mechanism which makes various shapes of sliced rice-cakes in an instant. All are very satisfied with the sticky rice-using dishes particular to the best sticky rice producing area.

Non-heating Greenhouse

Focus on leaf vegetables grown without heating in the midwinter in Bifuka, one of the coldest towns in Hokkaido. There is a secret in the structure of the vinyl greenhouse that enabled vegetable cultivation without heating. Find the future of agriculture in Bifuka.

Domin no Miso

Learn about Domin no Miso made with all Hokkaido materials except salt. How is the taste of the Miso which is made traditionally? Enjoy the dessert made by adding miso that a miso sommelier teaches the recipe.

Tsubetsu Wagyu

Learn about the Japanese beef cattle, Tsubetsu Wagyu, which a Michelin's famous restaurant even approved in 10 years after branding. Members are amazed by the great taste of wagyu grown with Tsubetsu's water and environment.

Documentary - Hokkaido University students' Farmstay

Hokkaido University students stay at the farmhouse in Tokachi in 2 days and 1 night. How do the students feel about real agriculture which cannot be learned at school?

Pumpkin - Ryouomoi

Focus on the pumpkin, Ryouomoi, which the peak of sales is on the winter solstice. The secret of the storage facility that makes pumpkins which is harvested in autumn delicious in winter. Even a guest kid who dislikes pumpkin is very satisfied with delicious dish using Ryouomoi.

500 Times Anniversary Special, Part 2

The second part of 500 Times Anniversary Special to learn about co-op. There was a great figure who enriched farmers through JA (Japan Agricultural Cooperatives) in Shihoro. What was that method which was proceeded mainly with potatoes?

500 Times Anniversary Special, Part 1

The theme of 500 Times Anniversary Special is Co-op. Morisaki and Mori go to Naruto, Tokushima which is a town of whirlpools. Learn the idea of a Japanese co-op that founded the foundation of a great man who are related to Naruto. Learn the idea of Japanese co-op in which a great figure who are related to Naruto built the foundation. Mr. Takayuki Suzui is a special guest for 500th broadcasts.

Learning Rice Cultivation 2

Final chapter of the rice series. Focus on "preservation technology" which improved taste of Hokkaido rice. The latest technology to keep the taste of rice. All are so impressed with the test of blended rice which reproduced the history of Hokkaido rice 145 years from Yumepirika to Akage.

Okhotsk Beans 2

The second part of the project which is focused on Okhotsk Beans. Observe Okhotsk Beans Factory that select and ship beans which started full-scale operation from this autumn. What is the latest technology to select beans instantly?

Okhotsk Beans 1

Focus on Okhotsk Beans two times in a row. Okhotsk in the leap forward as a rich bean-producing area. We covered its potential. Experience large scale soybean harvesting in the soybean field in ?zora. Our leader Morisaki is so happy to eat the farmer's homemade tofu.

Yumechikara Terrace

The facility that conveys the charm of fall sowing wheat, Yumechikara, was built in Ebetsu. The delicious bread making the best use of Yumechikara. How does it taste? The members are very satisfied with its fluffy and chewy feeling.

Lily Bulb

Visit the producing area of lily bulb with a cooking specialist, Tomo Kurihara. Ms. Kurihara is really surprised that production of lily bulb takes over 6 years. A lily bulb producer and our leader Morisaki are impressed with the western-style lily bulb dishes made by Mr. Kurihara.

Mikasa High School Restaurant

Focus on the high school student restaurant in Mikasa High School which opened this summer. Our leader Morisaki takes two of the high school students to the onion field to show them the local ingredients. How do they respond by looking at onions cultivated near the school?

Soba Noodles

Trip to the top producer of soba in Japan. Experience harvesting of buckwheat while the record famine because of the heavy snow in this Spring and the long rain in this July. Guests are overjoyed at harvesting with a large-scale tractor. Buckwheat is not eaten only in Japan. There are many buckwheat foods around the world.

Learning Rice Cultivation 2

Learn about the 145 year history of Hokkaido Rice. Focus on the transition of varieties this time. Compare the first made Red Hair with Yumepirika. What is the result of that? Moreover, we introduce about how Hokkaido rice is popular and has recently been selected as gift items in Okinawa.

Tomatoes

Learn about tomato cultivation using hot spring water in greenhouses in Morimachi, a town located in southern Hokkaido. Because of this geothermal water tomatoes can be harvested from spring to winter. The members are satisfied with the idea tomato dishes made by a vegetable sommelier who lives in Hakodate.

Zingiber Mioga

Learn about the only Myoga (Japanese Ginger) in Hokkaido cultivated in Yakumo, a town located in southern Hokkaido. Where does Myoga grow? Digging the root, Myoga appears one after another. The members smack their lips over Myoga farmer's cooking such as dried curry with Myoga.

Ground Grown Lettuce

Learn about Open Field Lettuce cultivated in Kita-ku (north ward), Sapporo. Even though Sapporo is a big city with population of over 1.9 milliion, it is one of the best lettuce producing areas in Hokkaido. Guest kids are very happy with the freshly harvested lettuce. Idea lettuce dishes like using lettuce for skins of shao mai (steamed meat dumpling) are also introduced.

‚`gricultural Education

Visit an agricultural technical school with a history of over 80 years. Listen to the thoughts of the young people who learn agriculture in the vast site that cannot be thought of as Sapporo city. Our leader Morisaki is astounded at a surprising idea of raising cows by letting them listen to hard rocks.

Okra

Learn about Okura, a summer vegetable which originated in Africa. How can the tropical crop Okra be cultivated in the cold climate of Kenbuchi, a town located in northern Hokkaido? The members are amazed by the taste of fresh Okra.

Lamb roast

We received an e-mail from agriculture high school students to request our interview. In the e-mail it was written that they make lamb meat which is also the reciprocal present for Furusato Nozei, Hometown Tax Donation Program. How is the taste of the lamb meat produced by high school students?

Cowpea

Learn about Cowpea, one of Hokkaido's traditional summer vegetables. What kind of crop is Cowpea that the guest kids have never eaten? Taste the tempura made with fresh Cowpea. The members taste the tempura made with fresh cowpeas, and are impressed with the sweetness.

Watermelon

Focus on Densuke Watermelon, a premium watermelon brand grown in Toma, located in northern Hokkaido. The watermelons are polished again and again, quality checked with various sensors and chosen to be Densuke. Our leader Morisaki says �gToo Much!�h but that�fs how they keep their brand name.

10 Years Anniversary

Visit Shinshinotsu which is the site of the first broadcasting of this program and look at the evolution of Agricultural Cooperatives for the past 10 years. Our leader Morisaki is moved by seeing our first guest kid who was 10 years old at the time and now third-year high-school student.

Chinese Cabbage

Learn how to grow Chinese Cabbage in Kitami, located in eastern Hokkaido, with Mr. Fun Inseong known as In-kun who is attracting attention as a cute cooking expert. Chinese Cabbage given plenty of water from a sprinkler is very sweet. How is the taste of the Chinese Cabbage dishes that In-kun makes?

Learning Rice Cultivation 1

Learn Hokkaido's rice farming history that has a history of a 150 years in Hokkaido. Experience rice planting of Red Hair that laid the foundation of Hokkaido rice. Are the current rice-planting machines automatic driving? The members are amazed to learn rice planting using the latest ICT technology.

Celery

Learn about celery that will come to season from now. Celery dishes are not only salads. Very delicious celery dishes made by a vegetable sommelier that even those who don�ft like celeries can enjoy eating them.

Cow Council 2

The second part of the documentary about the students of Holstein Club in Hokkaido Obihiro Agricultural High School who challenge Kyoushinkai, the competitive exhibition of cows. Can they win the competition which decides the best dairy cow in Tokachi or not?

Cow Council 1

The students of Holstein Club in Hokkaido Obihiro Agricultural High School challenge Kyoushinkai, the competitive exhibition of cows. It is a human documentary of young people who dedicate their youth to cows.

Yogurt

Learn about handmade yogurt by dairymen. The taste of yoghurt with full-fat fat is very good. Mixing yogurt with Sushi Vinegar? The cooking expert who invented the term Nyu-Washoku (Japanese dishes with milk) shows the compatibility of Japanese food and yoghurt.

Agricultural Machines

Learn about the latest agricultural machinery technology that Kitami Institute of Technology and JA Okhotsk are working on together. Why can they drive the tractor without holding the steering wheel in a poorly conditioned field? What is the power of the self-steering tractor? Collaboration with agriculture which captivates the industrial college students.

Rice Flour

Learn how to make rice powder using Yumepirica, "Special A" grade rice. Members are surprised at the feeling of rice flour made by a manufacturing method that rice and rice collide with each other to make powder. Eat the rice flour dishes which Rice Flour Team in Hokkaido Asahikawa Agricultural High School made and know the depth of rice flour.

Ascetic Garlic

Wild vegetables season has come. Is it an era that wild vegetables can be grown in fields now? Visit the best Allium Ochotense field in Hokkaido and enjoy the harvest. Experience collecting horseradish and allium ochotense unique to Hokkaido. Taste a lot of wild vegetables in the field.

Dairy Farming

Focus on the new specialty Akkeshi Kiwa Milk in Akkeshi, located in eastern Hokkaido. What is the meaning hidden in number 65 which is the key word of taste? Members are surprised at the pursued taste of milk.

Carrots

Learn about famous Yukishita (under the snow) Carrots in Makkari, located in central Hokkaido, with the top confectioner of vegetable dessert. Carrots growing under a lot of snow have great sweetness. Taste the carrot desserts made by the guest confectioner.

Dairy Farming

Our announcer, Yuuka Mori, experiences dairy farm work for two days and one night. She tries very hard from hand milking to feeding. When she learns the reality of what happen to the cows which have finished the role of milking, she can't help the tears.

Natto, Fermented soybeans

How is Natto (fermented soybeans), a staple of breakfast, made? Learn how to make Natto at the factory. Is it true that Natto goes well with olive oil? Introducing a surprising recipe where you can efficiently ingest the nutrition of natto.

GAP of Cattle

Learn about Good Agricultural Practice (GAP) which has been drawing attention because there is a possibility that top athletes participating in the Olympics will eat. The members smack their lips over the humanely raised beef.

Research on Field crops in Winter

Visit an agricultural test site in severe winter!A kind of potato is known for the first time!The production of a kind of potato which can be used to produce new kinds of potato chips and breads makes us satisfied?

Sweet Sake

Learn about Sweet Sake,a kind of basic seasoning of Japanese food!The process to produce sweet sake is similar to sake but there is so much difference!Members are surprised by the dishes using the delicious sweet sake!

Instagram Outreach

Support girls who like agriculture and using instagram!A expert from magazine tells about the dishes suitable for instagram and way to taking photos of them!

Distribution of Eggs

Someone knew about it and others didn't.Know more about distribution of eggs!Wash,knock and pack!The demand for a kind of eggs as a material is increasing?

Corn Grits

The flour of corn named Corn grits,which is known as the base powder of snacks and fast food appearanced in Japan for the first time!How did they produce it?

Shiitake mushroom by Fungiculture

Learn about the Shiitake mushroom using fungiculture!The farmers in Town of Shintotsukawa have planted it for 40 years!Taste the Shiitake mushroom using the new cultivation which takes more time!

Senbon Welsn Onion

Trip to town of Pippu in severe winter with Kurihara tomo,the eldest daughter of the Cooking expert Kurihara harumi and learn about Senbon Welson Onion! How did they increase the good taste in severe winter? And the special dishes using Senbon Welsn Onion from Kurihara make farmers excited!

Onion Train

A documentary to show how onions are transported on a railroad. Since not many passegners choose trains nowadays, railroads are on crossroads of survival. This episode presents how railroads contribute to the distribution of farming products such as onions.

Soy Beans Celebration

Japanese celebrate beginning of spring using beans. We throw the beans shouting, "Fortune in! Evils out!" Town of Hombetsu is known for beans, and they celebrate this using 2 tons of beans. We show the way how they do it.

Amazake, Fermented Rice Drink

We focus on Amazake, fermented rice drink. It is good to use for seasoning as well as to drink. Morisaki, the host, was surprised to taste fried egg and grilled pork flavoured with amazake.

Coriander

Some does like it and some doesn't. Coriander or Chinese parsley may be known as the vegitable of southern, but a few are farmed in even in Hokkaido. In addition, winter is the best of coriander in Hokkaido. We present how it is made and good way to cook.

Onion Center

The onion center made it possible to ship onions all year, and sorting, storage, and processing are all done in this huge warehouse. They enjoy dishes with the Japanese Worcestershire sauce made from Furano vegetables.

The Biggest Cabbage

Agri kids and parents are surprised at the jumbo size of the biggest cabbage in Japan, "Sapporo Taikyu," which weighs more than 10kg each. They try making pickled herring with the huge cabbages. What are the nutritious benefits of pickled herring made with Sapporo Taikyu?

Potato for Starch

Editor-in-chief of a gourmet magazine learns about potatoes for starch, which he had never eaten before. He is surprised at how tasty the steamed potatoes and shochu made with potatoes for starch are.

School Lunch

Ashoro town's school lunch was chosen to be the best school lunch in Japan, in the school lunch contest. Kids try lamb curry, which is local production for local consumption. What is the reason behind the local production for local consumption for school lunch, on a limited budget?

Blue Cheese

Agri members learn about making blue cheese at a blue cheese farm in Asahikawa. How is it different in the cheese making process, compared to other kinds of cheese? Agri members enjoy pasta and dessert made with blue cheese.

Sushi Chef Studies Rice #3

Hokuryu Himawari rice is the rice with reduced pesticide, winning the Japan Agriculture Award. The last in the series, the sushi master of a prestigious sushi restaurant in Asakusa learns about rice reaping. The traditional Edomae-style sushi is prepared using the Hokuryu rice just harvested.

Dairy Work Helper

Sapporo Shinyo High School's Agri Club members experience being dairy farm helpers. How did they feel to become a farm helper to support dairy farming?

Sweet Potato

Sweet potato production is increasing in the potato kingdom Hokkaido. In Ishikari city, they learn about the possible uses of sweet potatoes, such as sweets and shochu (distilled liquor).

Pumpkin for Processing

Learn about pumpkin for processing in Saroma town. Pumpkins are made into flakes and powder so that they are easy to use. Agri kids learn about the reason for pumpkins made for processing.

Butter

The patissiere winning in an international competition learns about making butter, the basic ingredient of pastries. She is amazed at the traditional method of making butter. Morisaki is greatly satisfied with the delicious pancake made with the butter.

Kids From Hong Kong #2

Picking up the previous episod, kids from Hong Kong were taken to Tokachi area, the large farming zone in Hokkaido. They visit the sweetcorn farm, and the farmer let them to pick up the corns in the his farm. They were so excited to try the farming work for the first time.

Kids From Hong Kong #1

Three kids from Hong Kong were invited to Hokkaido. They have almost never seen the farms, nor even imagined how the crops are made. They were taken to the onion farm in Sapporo. Imagine how they answered when they were asked how the onions were made. We also present the food life in Hong Kong.

Wheat Harvest Festival

Agri members participate in "Bakkansai" (wheat appreciation festival) held at Otofuke town, the No.1 producer of wheat in Japan. After the wheat straw roll race, they are served with the delicious wheat dishes of the region.

Sushi Chef Studies Rice #2

"Hokuryu Himawari rice" is the rice with reduced pesticide, winning the Japan Agriculture Award. This time, the sushi master of a prestigious sushi restaurant in Asakusa, Tokyo, learns about unavoidable pesticide spraying, even in reduced pesticide farming.

Cherry Tomatoes

"Fruits paradise" Niki town is actually the No. 1 producer of cherry tomatoes. The famous cherry tomato farmer who has been making cherry tomatoes for 50 years teaches how to plant tomatoes and prepares cherry tomato dishes.

Frontline of the Agricultural Research

Agri kids learn about the leading edge of agricultural research in Hitsujigaoka's Agricultural Research Center, located in Sapporo City. They will learn the reason why the sheep are bred in Hitsujigaoka, and the reason to grow rice which does not taste good when cooked. The goals for the researches are set at 10 years from now.

Processing Cabbage for Stores

Cabbages for processing are made into freshly cut vegetables and prepared food sold at supermarkets. The heavy cabbages are harvested by machine. Agri members are very satisfied with the cabbage dishes of the region.

Summer White Radish

Agri kids are surprised to see summer white radish being pulled out of the soil by the harvesting machine. Off-specification radishes are processed into sliced and dried strips by heated air, and Morisaki is impressed with its taste.

Veterinarian, Necessary for Dairy Farming

The veterinarian supports dairy farming by conducting surgery in cattle barn and impregnation process. A young veterinarian struggles to help dairy farming.

Agricultural Education in High School

In the"Kokorozashi (motivation) project," high school students strives to change agriculture and food in their town. Shihoro high school, located in eastern Hokkaido, takes part in IT agriculture using drones, and advertises the town's popular sweets.

American Eggplant

It's the first time introducing eggplant in this program in its 10 years. As for eggplant production, the agricultural kingdom Hokkaido comes in the last place. Eggplant farmer prepares unique dishes for Agri kids.

A Flower Artist Studies Flower Farming

The flower artist famous for decorating head with flowers learns about flower farming, in the largest flower producing area in Hokkaido. Mori turns into a "flower person," celebrating the program's 10th anniversary.

Traditional Food in a Small Town

The traditional food "kouren" is only made around Esashi area, southern Hokkaido. Agri members try making kouren, only made around this season. Morisaki is surprised to find such a delicious rice cracker.

White Turnip

The white turnip grown in the foggy town Kushiro, eastern Hokkaido, tastes sweet when eaten raw--is it a blessing of fog? Morisaki is amazed at how the white turnip is made into lasagna and soup, not just for pickles.

Educating Future Farmers

Many Hokkaido farmers graduated from Takushoku University Hokkaido College in Fukagawa City, middle of Hokkaido. There are students over 60 years of age. What does he aim to learn agriculture?

Sushi Chef Studies Rice #1

"Hokuryu Himawari rice" is the rice with reduced pesticide, winning the Japan Agriculture Award. The sushi master of a prestigious sushi restaurant in Asakusa, Tokyo experiences rice planting. The rice farmer is impressed with the sushi roll made by the master.

Pak Choi

Date City, west pacific coast of Hokkaido, ships a lot of leafy vegetables in May-June. Agri kids learn about planting a Chinese vegetable, pak choi, which is crispy either raw or boiled.

Restoration from Flood

Agri kids visit Minami Furano town, which was flooded by the typhoon occurred in August 2016. The farmer lost all of his greenhouses in the flood after 10 years of farming, and he strives to recover from disaster by planting cherry tomatoes.

Preparing Soil for the Gardening

It's the season for gardening! Agri kids and their mothers learn how to prepare soil for gardening, so that even the beginners can produce a good harvest. They also learn how to use fertilizer and compost.

Spring Burdock

Agri kids try digging burdock for harvesting in spring, and they find burdocks thick as Chinese yam. They are amazed at the juiciness of spring burdocks.

Racehorse and Asparagu

Agri kids learn about racehorse breeding at one of the top horse breeding areas in the country. The farm breeds foals descended from famous racehorses. They use nail clippers for the racehorses. Asparagus grown out of the horse breeding farm's fertilizer is very delicious.

Beef

The Tokachi Wakaushi is a brand cattle shipped at 14 month old, and all of them go through taste inspection. Agri kids get excited over the shabu-shabu with lean meat.

Leek

Kentaro Chen, the third generation chef of Chen family who popularized mapo tofu in Japan, visits a leek farmer, and he is impressed with the fleshy leeks. The leek farmers can't stop eating his mapo tofu with maximizing leek flavor.

Sugar

The top patissier who uses beet sugar for the pastries visits beet sugar factory. He is surprised to see sugar beet for the first time. New host, Yuuki Mori is introduced for the fisrt time.

Cooking Yeast

We study how to make cooking yeast, which is neccesary for Japanese cuisines. Kanai tries to steam rice and put yeast on it. She tastes amazake, a rice milk made from yeast, and surprises with its taste. This is the final episode for Akogare Kanai as a host.

Milk Distribution

We study how the raw milk are processed and brought to a cup on a dining table. Morisaki is surprised to know the numbers of steps for sanitary survey. Learning group of college students joins the program, and students present their special recipe for having milk.

Tofu Study

Honbetsu Town, the eastern part of hokkaido, is known for a good production of neans. We visit a skilled woman at a farmer to study how to make tofu or bean curd. The woman is a bean master and has tought in taiwan before. She also shows many different ways of cooking beans such as meat sauce, cake, and soy milk.

Bean Sprouts

Bean sprout is a new type of vegitable, being paid attention recently. We visit a farmer in Higashikawa Town, which is the only farmer cropping bean sprout. It is cropped in the green house is 30 degrees celsius and 80% humidity. We present how to cook the sprout.

Natural Cheese

Agri-kids learn how to make cheese at a shop operated by Agricultural Association. Why the polishing is so important to determine the taste of cheese? The shop's cheese mister recommends "cheese rice" and kids are surprised with that.

Poke Processing

Agri-kids learn about processed poke, such as bacons and hams. Kids touch those items quite often, but they never knew those need to be processed. In the end of the show, a German chef teaches quick recipe for cooking bacons and hams.

Farm Stay

This episode is a documentary featuring farm stay. An elementary school teacher experienced an overnight stay at a dairy farm. As he learned how dairymen's work support his community. he tells his experience to the students.

Welsh Onion

The story features branded welsh onion whose name is "Europe Onion," cropped in Yakumo Town, southern part of Hokkaido. Despite many kids tend to dislike onions, the "Europe Onion" was good enough to satisfy all the agri-kids.

The Best Beef

Agri-kids learn how to bread cattle. It is prohibited to step in the cattle barn with outside shoes, and what was the reason? With special thanks to the cattle, the kids enjoyed quality beef steak and smoked beef.

Spinach

Nayoro City, northern part of Hokkaido, is known for its spinach as well as its cold weather. The temperature goes down below minus 20 degrees celsius in winter, and Agri-Kids learn how the icy temparature contributes to the good spinatch.

Athlete and Dairy

This story is a special edition. A famous soccer athlete learns visits dairy farmer to learn how dairy products are important for sports activities.

Lily-root

International students learn harvesting lily-roots, a typical ingredient for the new year dish. Farmers spend as long as 6 years to grow their lily-roots, and they pay special attention for screening the lily-roots that they harvested. Students are very curious watching the work of farmers. Then they enjoy the new year dish, a few weeks prior to the actual new year.

Sake Lees Beef

The story features on the specialty beef, made in Asahikawa, the northern city of Hokkaido. The breeders feed sake lees to their cows, and how the beef is changed by lees? "Agri-kids" eat the beef, and they are all surprised with the amazing quality of it.

Inboud Tour

The story features on the inboud study tour from Hong Kong, planned by the agricultural association in Hokkaido. The visitors from Hong Kong were not familer with agriculture, and what did they think watching the farming in Hokkaido?

Agricultural High School

High school students in Town of Nakashibetsu, the eastern part of Hokkaido, practiced the class to teach junior high school students the value of lives. High school students taught how to butcher pigs, and their serious attitude moved Hirosaki, the host, a lot. The story the features on Ramen soup noodles that students developed with famous Ramen stand in the town.

Mr. Ogi Meets Impressive Food Education -2

Continuos from the previous episode. Mr. Ogi vitis the town nursery school and he is surprised to see young kids suckle calves. Another surprising isthat kids are feed meat from a deer. Then he questions the meaning. After all those unexpected observations, Ogi is pretty much impressed with the broad roots of food education that Oketo Town practices.

Mr. Ogi Meets Impressive Food Education -1

Well known education critic and university professor, Mr. Naoki Ogi vitits Oketo Town, eastern part of Hokkaido, where citizens developed food education. Eating start with containers. Schools provide lunch with containers made of the local specialty wood, what does it mean? Ogi researches the origin of their food education that stick to local ingredients.

Kenbuchi VIVA Marche

A documentary episode following a young farmers' group in Kenbuchi Town, the northern part of Hokkaido. They plant 43 differents species of potatos and 50 tomatos. How come they are so highly motivated?

Art in the Rice Field -2

Continuous episode from #13 or #390. The art work Agrikids planted in the rice field grows to be good to see. Agrikids are all satisfied to feel the harvest season by their art work. Appreciating their art work, they taste the new rice, well known with the name "Fukkurinko."

Rice Ball Guiness

In Aasahikawa City, the middle part of Hokkaido and well known for rice farming, citizens try to break the guiness record that to cook rice ball with large number of people at once. More than 1300 people from young kids to adults gather at the place and 100 kilograms of rice are steamed. Do they succeed?

Carrots

A high school boy, living in Nagoya, learns extensive carrot farming in Hokkaido. He is the youngest Certified Vegitable Sommelier, pretty high challenge for young students. He is surprised with the speed that takes only two hours to put carrots through screening and box them right after digging. After touring, he cooks with his original recipe that even those who dislike carrots would be satisfied.

Halloween Pumpkins

Agrikids team travels to Kita Sorachi, middle north part of Hokkaido, where the No.1 farming area for Halloween Pumpkins. They are all surprised with various shapes of pumpkins such as stars and crowns. They also tried making Jack-o'-Lanterns, how do those come out?

Food Education in Elementary School

The program introduces an elementary school in Eniwa City, suburb of Sapporo, which have 2000 square meters of vegitable farm. Students cook vegitables that they grew by their own for the school harvest festival. The team is extremely happy seeing variety of dishes.

Farming in Remote Islands

Episode 400 since the previous sereis. It is a first time to visit a remote island. Okushiri Island, off southern part of Hokkaido, is known for its sea produces such as sea urchin, but the island is also wealthy in farming. Even though it is isolated from the main land, why theu cam develop various farmings such as rice, vegitables, and animal husbandry? Morisaki, the leader, is surprised to know the secret.

Radish

The team studies how to harvest radishes at Ishikari City, known for its summer radish. Radishes are not only white and long, but also there are variety of clors and length. Generaly, radishes are seen as a fall produce, but radishes are widely eaten and processed even in summer, and the program disclose the secret.

Traditional Vegitables in Sapporo

Sapporo, the capital of Hokkaido, was used to be a city of vegitables. The programs show many vegitables named after Sapporo, as well as introducing group activity to preserve vegitables originated in Sapporo, called "Sapporo Traditional Vegitables."

Summer Strawberry

A famous pastry chef based in Chiba comes to Hokkaido, looking for summer strawberry. He finds ideal strawberry, best balanced in sour and sweet taste. Then chef cooks cakes for the team, using his ideal strawberry.

Paprikas

The team visited No.1 paprika growing town in Hokkaido. They get sweat all over picking paprikas in the green house as warm as 40 degrees celsius. Some in the team deslike paprikas, but he tries paprikas cooked by a farmer chef, and it is delicious enough to change his mind.

Cucumbers

Mikasa Town, the central part of Hokkaido, is known for cucumbers, as well as an old coal mining region. The team tastes rare cucamber whose name is "Black Coral," not only common distributed species. After tasting, high school students cooked local cucambers for the team. How is the tase?

Herbs

The team studies fresh herbs, as summer is the best of the year for herbs. Picking up the herb in the field, they try to cook herb cuisine. Cook smell remarkably improves to stimulate appetite only adding herbs. The team is surprised with "herb magic."

Water Melon

The program features a water melon farmer who gives a unique name such as "the moon," "Godzila egg," on his produces. He is so eager that to proceed breeding water melons, and the viewers will be tolld the reason. The team is surprised descovering his new developing water melon.

Green Pepper

The program focuses on "Higashikawa Salad," known as a vegitable bland made in Higashikawa Town, famous for its fresh watar. The team is surprised with a swiss chard, characterized by colorful stalks, as well as enjoy farmer's hand made vegitable cuisine.

Farming Scenery

The team tires to draw farming landscape by cookies. Akogare Kanai, good at drawing, and two high shool students in the art course hang around Tokachi are, middle eastern part of Hokkaido, looking for impressive scenery. Three completed the work with all their might, and it is much more than Morisaki, the leader, expets.

Art in the Rice Field

Rice farmers in Hokuto Town, the southern part of Hokkaido, tries to set up an art work using their nursery plants in their field. The work is made near brand new Shinkansen station as an attraction for tourits come all over Hokkaido by Shinkansen. The childern in the team tries the rice transplanning for the first time, and how does it come out?

Allium victorialis and Oriental garlic

Farmers in Abashiri, eastern part and Okhotsk coast in Hokkaido, crop very unique vegitable called "Gyojana." It is a hybrid of allium victorialis and oriental garlic. It tastes like oriental garlic, but not. What is it? No one gives a correct answer. The team is impressed with a variety of cuisines using Gyojana, such as tempura and Jingisukan BBQ.

Let's Study Soil and Cultivating

The team visited very unique museum named "House of Soil," and learn soil and cultivating, which is the foundations of farming. They experienced hoe and plow the soil, then realized how important it is to our life. They are also surprised to watch old machines made by famous automobile manufacturers such as Porsche and Fiat.

Community Based Education of Agriculture

The team explores Okhotsk Campus, Tokyo University of Agriculture. Morisaki, the team leader, is surprised with good relations between community farmers and the school. Community provides farm training for students, and the school shares its research result with the community.

Grazing Dairy

The team has a reunion with a new dairy farmer that they met four years ago in the town of Nakatonbetsu, northern part of Hokkaido. They experience bull-running, letting cows go from the winter house to the pasutre. What is the reason for cows to be grazed? In the last part, the team enjoyed fondue made from local produced cheese.

Food Processing

The team visits Food Processing Research Center, founded by Hokkaido Government, to lear future possibility of food crops ingredeants made in Hokkaido. They are taught many new usage of food, such as western cakes made by azuki beans, or yogurt made by new lactic acid bacterium, found in a farmer's pickles.

Riceball Study

Riceball is extremely typical lunch food for school sports day events. As the event season coming, the program introduces the deep world of riceball. This time, children and theirs moms joined the team, and moms are happy being tought new methods and ingrdeants cooking riceball.

Spring Chinese Yam

The best season for Chinese yam is not only fall but spring. The team learns spring Chinese yam, that is harvested in spring. They dig the filed by machine, then pick up the yam. They observe how to crop seed yam, then the team enjoys farmer's yam cuisine, made by its original recipe.

White Asparagus

The team learns how to crop white asparagus, which is the best of the year for it. The greenhouse, where asparagus is cropped, is darkened. What is the reason for it? And the team pulling out the crops in the dark. The program shows the attractives of fresh asparagus, which is in good taste either grilled or boiled.

Seed Potato and Asparagus

The team experiences planting seed potato, which is well known as "Irish Cobbler of Imakane." What is the reason farmer does not cut out the whole part of seed potato? The team also experienced harvesting fresh asparagus, and impressed with sweet taste squirted from the crop.

Spring Lettuce

The story features the Spring Lettuce, the speciality made in Town of Mukawa, middle eastern coastal area of Hokkaido. The story also focuses on how farmers work to crop this well known vegitable, and how new farmers learn the key for production.

Hokkaido Soy Sauce

The team visits a soy sause manufacturer that uses 100% Hokkaido ingredient. They are all surprised with the scent of fresh squeezed soy sauce. Also surprised to learn say sauce matches well with dairy product, as well as western cuisines.

Top Chef Studies Wheat

A Tokyo based top chef of Italian cuisine visits wheat farm to study crops. What is a green leave deep in snow? A wheat farmer is extremely happy being taugh a new recipie using their wheat by the chef. First appearance of a new anchor, Akogare Kanai.