マツコの知らない世界 2024年7月23日
マツコの知らない世界 2024年7月23日
Transcript
00:00I'm going to do it.
00:06I'm Takaku Sanae, a university staff member who eats 200 cream puffs a year.
00:13Nice to meet you, Mr. Matsuko.
00:17Hello.
00:19What is it?
00:20It's like shaved ice and deja vu.
00:25I wonder if all the people who eat sweet and cold food are like this.
00:32And Mr. Hiroko Moriguchi, who wanders around.
00:40Today, I would like to tell you something while eating more than 4,000 cream puffs overseas and in Japan.
00:45Here it is.
00:47I want to change the existence of soft cream from sweet to sweet.
00:52I don't think there are many sweets that you go to the store to eat, such as cakes and puffs.
01:01That's right.
01:03Even so, I think it's amazing that there are so many sweets that I can eat anywhere.
01:09I'm alone in the service area, and I don't even think about the old man.
01:13I don't look away.
01:16I think it's amazing that the old man is licking me.
01:20It's a story about whether a cute cake has such a public opinion.
01:24That's right.
01:25For example, I think there is milk or vanilla in soft cream.
01:31I think there are many people who are not conscious of it and do not eat it.
01:36There is a famous MINISTOP soft cream.
01:40Do you know if this is vanilla or milk?
01:44It's like I'm eating MINISTOP's soft cream.
01:51I've lived for more than 50 years, but I've only eaten it a few times.
01:57I think it was milk.
02:00It's vanilla.
02:05MATSUKO doesn't know the world of soft cream.
02:11There is no shortage of food in this summer.
02:16That's right.
02:17Soft cream.
02:19There are many people who eat it on the way to the service area and the station.
02:27Now, there are more stores that are particular about the texture of the machine, the appearance, and the composition of the material.
02:39They have evolved into sweets that they want to eat.
02:43Is this the right way to eat soft cream?
02:47I refuse.
02:50SANAE, who eats 200 soft cream a year, is overflowing with it.
02:59From a hidden specialty store that makes you want to carry your feet.
03:04It's very strong.
03:07Even the farm soft cream that farmers are particular about.
03:11It smells a little bitter.
03:14I want to eat this summer.
03:16Exquisite soft cream.
03:1826 times.
03:21TAKAKU, who used to eat soft cream on the way to the service area in his childhood.
03:39He became a college student and lived a life where he ate only bread and soft cream.
03:45After that.
03:47I like soft cream more and more.
03:50I eat 5 soft cream a day when I'm old.
03:52I eat 500 soft cream a year.
03:55I've come this far.
03:57It's the end of my life.
03:59It's terrible.
04:02I had a baby about three years ago.
04:05I was pregnant and gave birth.
04:07Now, I eat about 100 soft cream a year.
04:10I want to live a long life because I gave birth to a child.
04:15Do you eat 200 soft cream a year because you want to live a long life?
04:17Yes.
04:19TAKAKU, who eats 200 soft cream a year, has a routine to meet delicious soft cream.
04:27I visited KKW.soft cream 40 seconds' walk from Yoyogi Park.
04:35This is a shop where you can enjoy unflavored soft cream and fresh orange juice.
04:42Before I enter the store, I check the store.
04:50The more customers there are, the more soft cream they sell.
04:54The server is running and you can eat delicious soft cream.
04:59I'm looking for customers.
05:02I want you to run the server.
05:05I don't go to the store right after the store opens.
05:08I go to the store when there are many customers and there is an order.
05:12If you say that, everyone will be alert and no one will go to the store.
05:16And after the order.
05:18I check what the store staff is making.
05:22I check the state of the server and the staff.
05:26I don't want to be an enemy.
05:29Don't look at me like that.
05:34The staff are suspicious of me.
05:39I eat without saying anything.
05:43I concentrate on the taste and texture of the soft cream.
05:50This is the correct way to eat soft cream.
05:54Please think of it as a model video.
05:57Is that so?
05:59I refuse.
06:04I noticed it when I ate it.
06:07The texture of the first bite is completely different.
06:11There are many types of soft cream.
06:16I summarized it this time.
06:20There is a texture that goes well with the shape of the mouth.
06:26The star-shaped soft cream is soft.
06:30I know that.
06:34This is a classic star-shaped soft cream.
06:36This is a soft cream that can be eaten for 290 yen at DOTORU.
06:40This is a soft cream that can be eaten for 290 yen at DOTORU.
06:43This is a soft cream that can be eaten at DOSANKO PLAZA in HOKKAIDO.
06:49This is a soft cream with a soft texture.
06:56I have never eaten a round-shaped soft cream.
06:59Is that so?
07:00I haven't eaten it since I was born.
07:02In the past 10 years, the number of round-shaped soft cream has increased.
07:10I heard that round-shaped soft cream goes well with sticky food.
07:14I heard that round-shaped soft cream goes well with sticky food.
07:20In 2017, this round-shaped soft cream became popular.
07:23It was sold at a cream specialty store in SHIBUYA called MILK.
07:26It was sold at a cream specialty store in SHIBUYA called MILK.
07:30It was one of the reasons why round-shaped soft cream became popular.
07:36It was also popular with young women.
07:41It has become popular as a popular soft cream.
07:47And now, in addition to these two, new shapes are emerging.
07:55This is a rare shape.
07:57Are there so many types of round-shaped soft cream?
08:00I only know the star-shaped soft cream.
08:02Is there such a round-shaped soft cream?
08:06Yes, there is.
08:07What are you doing?
08:11This is provided by SALON D'ONINAS.
08:16I heard that the atmosphere of this store is confusing.
08:21Is this the main type?
08:23Yes, it is.
08:24This is called ROYAL MILK TEA SOFT CREAM.
08:28The shape of the round-shaped soft cream is quite confusing.
08:34This is not only about the appearance of the cream.
08:36It also has a hard texture.
08:38Is it hard to make the cream easier to loosen?
08:44If it is not hard, it will melt quickly.
08:49I see.
08:50So it makes sense that the texture is hard.
08:55In addition, a round-shaped soft cream, which has a fluffy texture, is also used.
09:01Regalo Kuraya in Sapporo City, Hokkaido
09:06The super hard texture is a Mont Blanc-shaped mouth
09:12You can taste it at Ichigo Bonbon Berry in Shizuoka Prefecture
09:19There are a lot of mouth that you can enjoy these kinds of textures
09:26Among them, the mouth that Mr. Takaku recommends to Matsuko
09:31I want you to try the evolved mouth that looks like a ribbon
09:36But it's true that the shape of the mouth itself is erotic
09:44So this time, we have the Italian soft cream machine
09:48Mr. Carpigiani to help Matsuko experience the texture of the ribbon-shaped mouth
09:56It's called Ferrari in the soft cream world
09:59Italian people can do anything, but Ferrari in the soft cream world
10:08I'm Sado from Carpigiani Japan
10:09You're erotic
10:10Thank you
10:12It's like a lesson pro who can't wrap soft cream
10:21Please
10:24I'll make it easy for everyone to understand
10:27You have a good arm
10:30Can you take a picture of it?
10:32Can you take a picture of Sado's arm?
10:37Thank you
10:40The texture of the first bite is important
10:44Concentrate
10:46The texture of the first bite is important
10:56It's like a layer
10:58When you put it in your mouth, you can create a space inside
11:01That's right
11:09The inside is also delicious
11:12It's a little light
11:15That's right
11:16The Carpigiani soft cream server can contain a lot of air
11:21So it's like a server
11:23That's right
11:24You can create a light texture that contains a lot of air
11:32You can taste this ribbon-shaped mouth at this shop in Toranomon Hills
11:37It's fashionable
11:39How can you sell soft cream and make money at this shop?
11:44It looks gorgeous and you can enjoy a new texture
11:48It's a popular shape
11:51You can feel a different texture with this mouth
11:57I'll make a round mouth that Matsuko has never eaten
12:02Thank you
12:03He's training his body
12:17The first bite
12:18Concentrate
12:20The second bite
12:31I think I'm an old-fashioned person
12:34But I like this one better
12:36Do you like it?
12:37This one goes into my mouth at once
12:40So I can taste the soft cream
12:43There is a gap
12:44That's right
12:45This is totally different
12:47Just by changing the shape of the mouth, it becomes a completely different product
12:52Even if it's the same server, it's so different
12:55Even if it's the same server, it's the same content
12:59Sado-chan is leaving
13:02Should I stay here?
13:04But I don't want Sado-chan to stand there
13:18The next day
13:21There are a lot of shops I want to go to
13:26The genre I'm paying attention to is here
13:30It's like a treasure hunt
13:31It's not a specialty store, it's a hidden soft store
13:34I'm not saying it's a soft cream
13:38The soft cream of the shop over there is actually delicious
13:43There is a shop that makes soft cream
13:46Actually, there is a shop that is very particular about soft cream
13:51So, let's introduce the hidden soft store of Takaku-san
13:56Bikkuri Donki
13:58Yes, it's Bikkuri Donki
14:00Bikkuri Donki's head office is in Hokkaido
14:04Is that so?
14:06So you use Hokkaido's milk
14:09I use Hokkaido's soft cream
14:12After eating hamburgers, I have a strong desire to eat
14:18I used to eat a lot of Bikkuri Donki
14:23I've never ordered soft cream
14:26Really?
14:28No way
14:29No way?
14:32I'm the type of person who eats a lot of rice before dessert
14:39You don't go to a dessert shop like that, do you?
14:42If it's so delicious, you should have eaten it
14:45I've never eaten hamburgers
14:48Because it's rude
14:50You're more rude
14:52I'm better than you
14:54Eat hamburgers after you eat them
15:01Kanagawa University's student cafeteria
15:04It's a chiffon from Kanagawa University
15:06I go to a lot of universities for my job
15:10You're a university student
15:12Kanagawa University's soft cream is the best
15:18In fact, this is where Takaku-san works
15:21There is a place where you can eat soft cream
15:26It's a cafeteria in Building 10
15:30Sweets & Bakery Café Chiffon
15:36This is Hokkaido soft cream
15:40This topping is fruit
15:42Is this served in a cafeteria?
15:45What is modern soft cream?
15:48It's 280 yen
15:50There are various toppings
15:53This day is Creme Brulee
15:55There are tiramisu and cheesecake
15:59All the toppings are homemade
16:02They are made in a cafeteria
16:04And the corn is hand-baked
16:06Students come to the cafeteria, but students are baking corn
16:13It was originally opened as a high-end sandwich shop
16:18At first, no customers came
16:22They started selling sweets
16:26Why did they want to make it high-end?
16:30It's very popular among students
16:32It's popular among locals
16:34It's popular among the general public
16:36Is that true?
16:40Hand-baked corn
16:43It's good timing
16:46You don't eat well
16:50Why do you go to school?
16:54In addition, there is a ramen bar parade in Meguro
16:59The signboard menu is ramen based on Japanese-style dashi
17:05In fact, it's called Aomori's three soft
17:09It's a shop where you can eat a full-fledged soft cream with a milky feeling
17:19Because it doesn't use fresh cream
17:21It's rich, but you can enjoy a light taste
17:27In addition, the yellow company in Azabudai Hills, Minato-ku, Tokyo
17:34It's a shop that uses more than 30 kinds of spices
17:40It's a rich soft cream with Hokkaido's milk as a refreshment
17:48You can eat a full-fledged soft cream that you can't think of as a soup curry shop
18:00And this time, there is a shop that many people want Matsuko to taste
18:08It's a freshly baked cheese tart shop right next to Jiyugaoka Station
18:13Bake the shop Jiyugaoka
18:17Cheese tart is a popular product that sells 35 million pieces a year
18:23In fact, soft cream is also unusual
18:28First of all, I want you to see the number of soft cream rolls
18:33It's pretty much rolled up
18:366.5 rolls
18:38It's usually about 3.5
18:41I don't need this much
18:44You can eat it in four stores all over the country
18:46Everyone eats
18:48This is a server, this is an American
18:50This is not for old people
18:53Girls are eating
18:55Everyone eats
18:57This is different from the previous one
19:00And it's 6.5 rolls
19:05This is a soft cream that uses Hokkaido's milk
19:12Everyone eats
19:14If you're old, you can read from 3
19:17We have 6.5 rolls
19:19Don't bully fat people with 6.5 rolls
19:25The first bite is important
19:28But it's pretty rich
19:30This is 6.5, it's amazing
19:42It's really rich
19:45I think it's pretty rich
19:47To put it simply, it's as rich as milky
19:54The texture is different from the previous one
19:56This one has less air in it
20:03It's pretty sticky
20:07I think you can feel the richness
20:10It's pretty good
20:16I've already eaten four rolls
20:20The first bite is less rich
20:26You can eat it
20:28Soft cream is like that
20:31There's not much left
20:34I thought the first bite was impossible
20:37But now I can eat a lot
20:41That's why old people eat soft cream
20:46Even old people can eat soft cream
20:49There's only one roll left
21:06Next
21:08Speaking of soft cream
21:11It's not only delicious because it's freshly squeezed
21:13It's made by a dairy farmer
21:15It's called Kodawarisugi Bokujo Sofuto
21:18It's common to go to a farm in the countryside
21:22It's delicious because it's made with fresh milk
21:27It's natural
21:31You're strict
21:34It's not just that
21:36It's made by a dairy farmer
21:40It's called Kodawarisugi Bokujo Sofuto
21:43Kodawarisugi Bokujo Sofuto
21:52Minamigaoka Farm is famous
21:55Do you know?
21:57This is Nasu's Minamigaoka Farm
22:01From Nasu Inter in Tochigi Prefecture
22:03It's about 25 minutes by car
22:06Nasu Kogen Minamigaoka Farm
22:10Not only cows
22:12But also donkeys and goats
22:14You can interact with various animals
22:17It's a farm where you can enjoy both old and young
22:21Soft cream is so popular that you can line up on weekends
22:27The person who is particular about soft cream in this farm
22:31Takuya Okabe, the third president
22:36This is a premium soft cream provided by Minamigaoka Farm
22:42It's very rich
22:44It's like eating fresh cream
22:48I'm using a very rare Ganji cow's milk
22:53It's difficult to raise it
22:58It's a very rare cow
23:01I'm using a very high fat Ganji cow
23:05It's not milky at all
23:07It's creamy
23:09It's very different from aftertaste
23:13Is it better than now?
23:16It's completely different
23:17It's like I still have milk in my mouth
23:19It's like I have to drink highball
23:22The inside of my mouth is amazing
23:24Is it better than this?
23:26It's completely different
23:27It's more amazing
23:28It's about 1 to 2 times thicker than what I've ever eaten
23:33I don't think it's going to come out like this
23:37I understand it
23:40Nasu is strong
23:42Nasu is a place with several farms
23:48There is another farm in Nasu that is too particular
23:53It's the Nasu Jersey Farm
23:58It's a small farm that has 0.8% of Japanese milk cows
24:05The Jersey cows have a cute face
24:09This is the Jersey soft made by Sakuma, who runs this farm
24:14It's made with milk, skim milk, and sugar
24:18It's a rich and smooth taste
24:22I made it with the image of having milk
24:28Next, I would like to recommend Sekiguchi Farm in Kanagawa Prefecture
24:33It's here
24:36It's about 30 minutes by car from Zushi Station in Kanagawa Prefecture
24:42The only farm in Yokosuka
24:46Sekiguchi Farm
24:49The person who is particular about soft cream in this farm is
24:54Sekiguchi Takeshi, a 40-year veteran of dairy farming
25:0030 years ago, the experience of children's dairy farming
25:04The ice cream making was popular
25:08Start selling soft cream
25:12This is Sekiguchi Farm's soft cream
25:15At this time, it's a mix of plum and milk
25:19If you mix it, you won't know the taste
25:21Mr. Sekiguchi dared to mix it up and down
25:24I see
25:26I don't do it together
25:30So that various flavors change about once every three days
25:34I've sold about 1,000 pieces a day
25:38Sekiguchi Farm is really famous in Yokosuka
25:42There are 10 shops that sell soft cream
25:45Only this Miura Hunt
25:48Even outside the farm, it is a popular park for children in the city
25:54Even at a gelato specialty store, you can eat Sekiguchi's soft cream
26:01Even if it's not here, if it's Miura Hunt, you can eat it at about 10 shops
26:08Huh? It wasn't this?
26:12I'll show you the real name today
26:17In addition, at Oyama Farm in Sanuki City, Kagawa Prefecture
26:24The only soft cream made from Jersey beef in Kagawa Prefecture
26:30You can eat it with crispy waffle cone
26:36Also in Takamatsu City, Kagawa Prefecture
26:39At Shionoe Fujikawa Farm
26:42Because it gives water to the cows from the Sanuki Mountains
26:48You can taste the farm soft with sweet and refreshing milk
26:54And among the several farms
26:58Mr. Takaku's favorite Rakunouka
27:02The ultimate yakisugi Rakunouka
27:06Mr. Takeshi Uno of Tesshio Farm in Hokkaido
27:10Even though he has a refreshing face, his lips are very thick
27:17From Wakkanai Airport in Hokkaido to Tesshio Town in about an hour by car
27:23Uno Farm with about 50 large land in Tokyo Dome
27:30Because it is located in the north of Hokkaido
27:33In the summer, it is a region where it is easy for cows to spend because it is not too hot
27:38But the milk is also delicious around there
27:41Okope is also around there
27:45Because Mr. Uno wants to eat soft cream every day
27:50He opened a cafe in the farm 7 years ago
27:54This is Mr. Uno's soft cream
27:59It's quite milky and has a rich taste
28:05It is a soft cream that you can enjoy the richness of milk that is different from the previous one
28:12Mr. Uno is very particular about the grass of the cow
28:15He uses milk grown only from organic grass
28:22I want you to taste the taste of milk as it is
28:26He is very particular about milk and uses more than 70% pure milk
28:32Maybe 60% is quite a lot
28:37Mr. Matsuko, I will deliver the soft cream I made from the cows I raised to the studio
28:44Are you coming?
28:46Why are you wearing a mask?
28:50Take a picture of this and put on a mask
28:54Nice to meet you
28:56Actually, when I take a picture, I'm the type to do it
29:01I didn't mean to
29:05Let's eat
29:21It has a smell of grass
29:24It's great
29:27Right?
29:29It smells like milk
29:31It's like a mixture of herbs
29:34It's great
29:36Do you think so?
29:37I think so
29:39I have a good taste
29:43I was surprised at the first bite
29:50It's great
29:51It's not the taste of the milk we imagine
29:56The taste changes more and more
29:59Isn't it deep?
30:01I didn't feel that smell when I ate the soft cream
30:07As you said, the first bite is completely different
30:12The first bite is important
30:15The first impression of soft cream
30:17The first impression of soft cream doesn't come back after eating
30:23What are you talking about?
30:25I'm just kidding
30:36Matsuko's Unknown
30:39World of umbrellas
30:42This year, Shizuoka City recorded 40 degrees for the first time
30:47In the Middle East, Saudi Arabia recorded more than 50 degrees
30:52People in Saudi Arabia are wearing umbrellas
30:54It's hot
30:55I think it's unusual
30:57How about the umbrellas sold?
30:59About 80% of umbrellas are made by the government
31:0380%?
31:05So, tonight
31:09It's been a long time
31:11I'm glad to meet you
31:13It's scary
31:14Recently, people call me an umbrella
31:17Tsuchiya, who came to tell the charm of folding umbrellas 5 years ago
31:26From the umbrellas that are cool and specialized in cooling
31:31To the umbrellas that are easy to fold and carry
31:37This is really amazing
31:39I can't feel the heat from behind
31:42What kind of umbrellas should I choose?
31:46Hurry up, I'm getting sunburned
31:48This time, Matsuko put her body on the umbrella and tested it
31:52I have something to tell you
32:04What I want to introduce this time is
32:06Umbrellas are not only for beauty, but also for health
32:10It's amazing to have the technology to create a sense of hygiene
32:14In terms of heat damage prevention
32:16I thought I was going to collapse
32:19Everyone says that
32:21If you are suddenly lined up
32:23There is no way to avoid it
32:25Even in Koito, there is a rental umbrella
32:28The city where you have to wander around
32:32That's right
32:33That's a good service
32:35You don't have to bring a rental umbrella
32:38That's right
32:39There are also places like that
32:41In the end of 2100
32:43There was a forecast for the end of the year
32:47That's why
32:49It's almost 30 degrees in midsummer
32:53100 days
32:55It means that it will continue for 3 months
32:57That's right
32:58So the sense of season is gradually disappearing
33:00I'm not a turtle
33:01I'm glad I'm dead
33:03I'm probably the same
33:05That's right
33:06I don't know
33:07Because you're already an umbrella
33:10Maybe
33:12If you use an umbrella carefully
33:14You'll have it for 100 years
33:18In order to overcome such a hardship
33:21Various idea umbrellas have been born now
33:26It's small for outdoor use
33:28Actually, this is a hit
33:30If you like
33:32Please open it
33:39It's an umbrella called Masu
33:41It will be a square umbrella
33:43This is reasonable
33:46That's right
33:47With the person next to you
33:49Because there is no round part
33:52It's more packed
33:54That's right
33:55Moreover, there are places where umbrellas do not collide
33:58Only yourself
34:00I'm still
34:02The act of colliding is also strong
34:05After all, I think there are some umbrellas that collide
34:11I'm sorry
34:13The bad words of a woman who is not careful
34:17I enjoyed it for 5 minutes
34:19What is that woman
34:21Do you think you are the only one in this town?
34:24I see
34:25It's like wearing high heels
34:28I'm looking forward to that
34:31It may be about 10 degrees different
34:35After this, Matsuko is also surprised
34:38The umbrella that is too big
34:40As expected, Tore
34:46The umbrella fabric that does not stop evolutionary
34:53So
34:54Here it is
34:56It's a three-dimensional fabric that makes you want to touch
35:00It's a three-dimensional fabric that makes you want to touch
35:03This is Tore's summer shield
35:07Shade 55 cm
35:10It's a product called Shade Plus
35:12This time, Matsuko
35:14I want you to experience the coolness
35:16I asked the lighting company to reproduce the sunlight
35:20I prepared one
35:22Please
35:23I don't remember what the sunlight is
35:28Please do it soon
35:29I'll get sunburned
35:31Please do it soon
35:32I'll get sunburned
35:34This time
35:35I hope I can see various things with thermography
35:38Is there also a thermography fetch?
35:41It's getting bluer and bluer
35:44I love it
35:46Please look at it
35:49But
35:50Your hair is getting a little blue
35:54The blue part is getting colder
35:57Actually, there is a white part that you are looking at
36:00Matsuko is in thermography
36:02That's where the heat is the highest
36:05It's the worst
36:06So
36:07Actually
36:08People who don't have it like this
36:10So you're taking this heat
36:12It's amazing
36:14You should definitely get sunburned
36:17What is this?
36:20I will never go outside
36:24I want you to come out
36:26This is really amazing
36:29I can't feel the heat from behind
36:33That's right
36:34That's the thermography
36:37The amazing thing about this thermography is
36:40The UV cut is 99.9
36:42The car height ratio is 99.99
36:44The best feature is that it is excellent for car heat
36:48It's the strongest in heat
36:50It's really hot
36:54By the way
36:55There is a thawing facility in Iga prefecture that can reproduce climate around the world
37:00There is a difference between a summer shield and a normal tent
37:04How much difference does it make in car heat?
37:06We did an experiment
37:08Actually, the normal tent
37:11A tent with a tent and a summer shield
37:14Actually, it changed about 4 degrees
37:17That's how good it is
37:18It's not 4 degrees in terms of feeling
37:21That's right
37:22I think it's different
37:23I think it's about 10 degrees in terms of feeling
37:26I don't know if I'm bathing in direct sunlight
37:29In terms of feeling
37:32It feels hotter than the actual temperature
37:35That's right
37:36In addition, the summer shield is a fabric specialized for car heat
37:41It can withstand strong storms
37:44It is used as a fabric for various manufacturers such as Seiyu and Kenyogasa
37:51Next
37:52I want to do the next one
37:54I don't want to take a bath for a moment
37:56You have to prepare the next one
37:58Really?
37:59AESTA Cooling Parasol 50mm
38:02Yes, AESTA Cooling Parasol 50mm
38:04It's called Radikool
38:05Actually, this article called Radikool is also interesting
38:08It is an article that reproduces the principle of radiation cooling developed by the University of Colorado
38:19It's getting cooler
38:22Radikool reflects light
38:25In addition, it has a cold property because it has more radiation than the heat received from the sun
38:34For example, it is also used for car sunshade
38:39It is a special material that can be used as a film, paint, and fabric
38:45In fact, we put butter on a board with Radikool on it and compared it with other Japanese car reflective film
38:59When the butter has passed 8 minutes, the reflective film on one side melts, but the Radikool does not melt
39:09If you look at this, you can see that the heat-resistant Radikool was already cold, so it remained solid
39:16I see, that's great
39:19In fact, the paint is used for the bridge between the terminal and the airplane
39:26What for?
39:27In order to release the heat
39:30I see, because there is no air conditioner in this part
39:32That's right
39:33You have to put up with it
39:35No, no, no
39:37Why are you so angry?
39:40Even if there is no air conditioner, you have to put up with it
39:45But that's how hot it is
39:47But if you don't do that, for example, it will be like a steam bath
39:52Because of that, we feel a little hot
39:56I'm sorry for saying bad things
39:58No
39:59Thank you, Radikool
40:02Next
40:04I think this is just right for people of normal size
40:08That's right
40:09It's not like this
40:10No, no, no
40:11It's not like that
40:13Next is this, which uses an aluminum-coated insulation sheet
40:17It's called an insulation parasol
40:18This is a little big
40:21After this, a heat-resistant parasol with heat-resistant power is introduced
40:27The heat from here is probably the most resistant
40:32In addition, a super functional parasol that is easy for men to use
40:38It's light!
40:40It's as light as a frying pan
40:44Free service TVer
40:46Delivered by U-NEXT
40:48Next week
40:50A new era of music production
40:52The world of DTM
40:54It's a little new and it's a little bad
40:56But it's good
40:58I think this has become a normal way of making
41:01The world of drone photography
41:05Next is this, which uses an aluminum-coated insulation sheet
41:09It's called an insulation parasol
41:11This is a little big
41:13I think I heard a crackling sound when I opened it
41:18Oh, that's great
41:20Yes
41:21In fact, there is an aluminum sheet between this fabric and the fabric
41:28What role does this play?
41:30This is a repellent heat
41:32In other words, in order to prevent the heat inside from being trapped
41:36In order to let it go, I put an aluminum sheet in the middle
41:39Moreover, it is an umbrella that cools through the air
41:43However, I came up with this from the building insulation material
41:47Mother's house
41:49That's right
41:50This is amazing
41:52Can you see this?
41:54This umbrella itself doesn't get so hot inside
41:58So the heat from here is probably the most blocked
42:03Maybe it's because of this three-layer structure
42:05That's right
42:06It's hard to get heat down
42:08It doesn't turn red
42:10I'm always curious
42:12My face doesn't get cooler
42:17I'm really living in the heat
42:23Now, there are umbrellas that apply carbon technology, which is excellent in strength and weight reduction used in fishing boats
42:31In addition to umbrella manufacturers, they have released their own umbrellas
42:37There are more and more things that can be used by both men and women
42:42In other words, both men and women can use it
42:46However, the usage rate of the umbrella is 80% for women and 10% for men
42:5410 people
42:55Still 10%
42:57But there are many in Tokyo
42:59Compared to other cities
43:01I have the impression that it has increased a lot compared to before
43:03It's normal for men to be exposed to heat
43:06I think it will continue to increase
43:10I was wondering why men don't use umbrellas
43:16I took a survey
43:18The reason why men don't use umbrellas is that it's a hassle to carry
43:22It doesn't seem to have a large size
43:24I'm worried about people's eyes
43:25It is said that women don't need it
43:27I don't need a wife
43:29I'm trying to kill my husband
43:32So it's better to think of it as insurance
43:38I'm sorry, I'll increase the price
43:44So, this time
43:46I would like to recommend a functional umbrella to those who are still hesitant about umbrellas
43:53For example, there are two types of umbrellas that can be introduced to people who are super annoying
43:58This one
44:00But isn't this a little scary?
44:03The part of the handle
44:05Translucent
44:07Actually, there is nothing that should be in an umbrella
44:13There is nothing that should be in an umbrella
44:17There is nothing that should be in an umbrella
44:19Ah!
44:20There is no place to tie
44:22So just doing this makes it a minimum space
44:26That's right
44:27Is it so annoying?
44:30There are people who are so annoying
44:35Actually, it's not an umbrella made by the umbrella industry
44:38It's an umbrella made by a household goods manufacturer
44:41Why can you do that?
44:43Actually, when you close this
44:46It's wrapped around inside
44:50It's wrapped around
44:52That's right
44:53Do you understand?
44:55Here
44:57See?
44:59You can wrap it neatly like this
45:01You don't need a belt
45:03Also, it is important to pay attention to the stress of getting your hands wet
45:06Are your hands that beautiful?
45:09I'm sorry
45:11You're saying it's beautiful
45:15Next is the Quick Shirt Light UV Block
45:19This is an umbrella that solves the problem of folding umbrellas
45:23Solving the problem of folding umbrellas
45:26I've never seen it solved completely
45:29That's a challenge
45:30No, that's impossible
45:34This is normal
45:36When you close it, you can fold it
45:46You can roll it
45:49Why can you fold it?
45:52If you think about it normally, you can't fold it
45:55Isn't there something shining inside?
45:58I think there is
45:59This
46:00That's right
46:01This
46:02That's right
46:03You can fold it neatly by pulling it
46:07I see
46:08It's a gentleman's umbrella
46:09You can fold it
46:13You don't have to look so lonely
46:15No
46:17It's amazing
46:19But there is a limit to folding umbrellas
46:24Really?
46:25I still believe in the possibility
46:27Really?
46:28Will there be a day when it becomes like this?
46:32It may come
46:34I bet it won't come
46:36No, it will come
46:38Will it come?
46:39It will come
46:40It will come
46:43Besides this, there is a unique design
46:46This Senzu Umbrella
46:49In order to get rid of the wind
46:52It has a unique design
46:55It is recommended for people who want a strong umbrella
46:59Next, the German umbrella manufacturer
47:02Kunilps's Western-style umbrella
47:05This is a big size that becomes 126 cm when you open it
47:11Even if you use it with two people, you want to get rid of the sun
47:14It is recommended for people who want a sense of security
47:19Lastly, I would like to introduce an umbrella that you can use only with this
47:24Is it okay to introduce such an ultimate one?
47:26It's called Magical Tech Protection
47:28And it's cheap
47:30The reason why I recommend this is
47:34I would like Matsukawa-san to hold it
47:36Then I will give this to Kimura-san
47:38It's light!
47:43No, it's really light
47:49That's right
47:50It's really light
47:52It's really light
47:56It's amazing
47:59It's light, so you can put it in your bag
48:02The lightness when you shake it in a folded state is abnormal
48:08I'm afraid I'll throw it away
48:11It's really light
48:13What's scary about making it light
48:16Look at the top
48:18I'm scraping where I usually don't
48:20I'm scraping
48:22I'm scraping a lot to make it as light as possible
48:25The weight of the lightness changes depending on the color
48:29Black is the lightest
48:31You don't have to coat it much
48:33It's light because it's close to the material
48:37So the weight changes between white and black
48:40This is black and this is white
48:42It's completely different
48:44That's right
48:45The coating layer becomes thicker to get the lightness
48:50The weight also changes
48:52It's completely different
48:54It's not that expensive
48:57You can buy it separately
49:00When you go on a leisure trip
49:04It's better to let it cool
49:07The heat is completely different
49:09I'm really happy to hear that
49:12It's not to make you happy
49:16What?