日経スペシャル もしものマネー道 もしマネ 2024年10月06日 個性派「みたらし団子」誕生秘話！山奥で人気！懐かし㊙味＆生麩のみたらし
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TVTranscript
00:00I
00:06Did that already go home with you daddy come on got any sugar I didn't get off it. I mean, I'm gonna come to you
00:18Don't
00:23What the Naka was what does it end?
00:26Oh, no, come on there was a dashi
00:32Come on, I go to come by the sugar
00:38Sighing and
00:43He's all knowledge me to do this kiss and I am funny so not close to it and Josh Tanaka
00:50Oh
00:52Toyoda no mitarashi dango
00:55Boys so Shogo Ken Asagoshi near the mitarashi dango yasan no, you know, I know Kanban shopping this
01:02So, don't you like our disco?
01:05Osaka
01:06Naka, you know, I don't mean that I don't want you to know
01:09OCD to a mochi no, it's got a mouth
01:12Yeah, I came from the west, I looked like a fish, but I was doing it and it was delicious
01:22Oh, I'm fascinated by many people
01:26I didn't mean to do it, but there are many things
01:31two people in their 50s
01:33I started about two years ago
01:37I'm a star in my 50s
01:39What are you doing?
01:42I'm not a couple
01:45I'm a go-to dino. Don't you got that? He didn't say so. No, he's a star
01:52Salami
01:56To move on will always see us
01:59As I go hand over here behind the net and then you can you know, I'm here to see some
02:04Oh
02:09Korea
02:17So no
02:33I
02:36Must know my name
02:41Mother yet the camera
02:43I don't know that you may not show me again. That's a pussy
02:47Yama, Nikko, Marita basho nipple to the tootsie, but I should I'm Goya, son
02:54Konichiwa, Konichiwa
02:56Conqueror, Yoshiko, Negus, you know
02:59My
03:01Kachina got killed okay. Yes, you know Mizutani Yoshiko Santo
03:05Sosa
03:07Mister, I'm only off today. There's a little stuff. That's got you on taking me
03:11It's cool. Hold it. You guys I know. God. I'm bite. Okay. Check no
03:16So not funny. No, it's good me that I should I know
03:19Don't know what I got there. I don't know me that I stand go there
03:22Okay, I'm gonna sit there. I don't know. Okay, so what does that tell you?
03:25I should cut it on the image on this kiddo. What about that?
03:28I'm it's kids me show you home right now. I did that. I'm sitting there my own. I thought it was a major fight
03:33I'm sure you must
03:35Show you know, I do it's yoke. I'm Jill. I'm a car. I had you by there. Ninki. Oh, how could stay there so this?
03:41でも実はこれ
03:44It's not that I'm a chick. I got Toyota. I said he don't do what I see. I did
03:49It's fun. No, man. Yeah, I'm gonna tell you that I'm gonna meet that. I stand on this
03:54Not a day. It's a time. It's a time. Oh my talk. I'm a letter show. No, they've got to
04:00So no, I can't do it
04:03Not again, no Yoshino day. Oh, you know, you don't want a senator. She needs a lot. I stand Toyoda. I said, you know
04:10So no, you know, so just a little bit. I know she couldn't I got
04:13Junkie, you know, I didn't get conceived
04:16Junkie, you know, she needed to cook on it
04:20So stay
04:21She got a case to eat that Toyota. I said, you know, I'll call Keisha. No, that's
04:2610 to look at me. Oh, she might it's to hate it
04:29You should know that I said it. I made it's not me that I stand on
04:33You know, I got us together. Okay, she died
04:35Oh
04:37Ja, what do you get? Oh, he's in a cottage. Okay. You're a school
04:44Ma, she died in Nagoya car. Koremo. So what I need
04:50Sabissa water got Koremo. Did I know now? I don't know. Okay, Tomita Yoshiko, Datta
04:58Coca-cola soon and when you meet a Russian and go who cuts the silly Kotomi not a
05:03You know, I don't know
05:07Hi, hi, hi
05:12Konnichiwa, Mr. Nissan. It's a case. I'm kind of a boss. I'm gonna put on your head
05:22Yoshiko got coin you stay down. Oh my god, no fooho
05:26Come on, I don't know. Can't you so nice to have Tony?
05:33I
05:35You you
05:42Put them on my you could not us. Oh, yeah
05:50So Kokuna Nokosada Donna Santa Coto Kini Kakeru Yoni not tie Yoshiko Sona are he
06:02Konnichiwa!
06:04Are you the son of your wife?
06:08Yes, I am.
06:12Tatsuo, who was worried about his father,
06:16returned home from Tokyo.
06:20I was taking care of my mother,
06:24so please let me know if you need anything.
06:27Thank you very much.
06:29What did you do before you met Mizutani?
06:33I worked as a bar manager in Tokyo.
06:36I looked for a job early in the morning,
06:39and took care of my father.
06:41I wanted to make a living.
06:44However, it was different from Tokyo.
06:49Tatsuo, did you find a job?
06:53No, I couldn't find a good job.
06:56As a country boy,
06:59it's hard to find a job
07:02while taking care of your father.
07:05Yes.
07:07Age is also important.
07:12Tatsuo worked in the countryside
07:14while taking care of his father.
07:16He couldn't find a good job.
07:19He couldn't find a job
07:21for a 50-year-old Tatsuo.
07:25He's the son of his late wife.
07:30I wonder if I can help him.
07:34She's kind.
07:36Yoshiko, who was worried about Tatsuo,
07:39had a flashback.
07:42That's right.
07:43Why don't you start a business with her?
07:49Yoshiko thought that if she started a business,
07:51Tatsuo wouldn't have to worry about food.
07:56Tatsuo,
07:58why don't you start a business with me?
08:02What do you mean?
08:05I told you that my family used to make Japanese sweets.
08:10I thought it would be nice
08:12to revive the Mitarashi dumplings
08:14and sell them.
08:16What?
08:18There are still some machines left.
08:21If you bring them, you can use them.
08:23That's a lot of money.
08:25I don't think it will cost much.
08:28But I've never made Japanese sweets.
08:33I've never made Mitarashi dumplings in my life.
08:38I'm sure you can cook.
08:41That's amazing.
08:42My parents told me
08:44that I was too serious.
08:50I wonder if that's the case.
08:53I'm sure it is.
08:55I can't just watch my father take care of me.
08:59I have my own life,
09:01so I have to work.
09:03You're so reliable.
09:07Can I think about it?
09:14Katsuo was puzzled by Yoshiko's sudden proposal.
09:22I agree with Yoshiko.
09:25I can't just leave it like this.
09:29A new challenge at this age?
09:37I'll give it a try.
09:40He decided to take part in Yoshiko's story.
09:45The two of them, 56 years old and 52 years old,
09:50decided to start a company and open a store.
09:56This is amazing.
10:00Yoshiko's family brought the necessary equipment.
10:04They were going to sell the Mitarashi dumplings right away.
10:11But the shocking truth was revealed.
10:16What?
10:17There's no recipe?
10:19What?
10:20It's an old Japanese confectionery store,
10:22so it's like, look and learn.
10:25There's no recipe left.
10:28What should we do?
10:30I don't know.
10:34He couldn't understand how to make the Mitarashi dumplings.
10:40Is there really nothing left?
10:43There's nothing left.
10:44What's in your head?
10:46The Mitarashi dumpling sauce can be used in cooking,
10:50so my mother taught me how to make it when I was young.
10:55Did your family pass it on to you?
10:58Yes.
11:00With Yoshiko's help, the sauce was successfully recreated.
11:07This is it.
11:08This is the taste.
11:10It's light, but it has a deep flavor.
11:14I'm glad you taught me how to make the sauce when I was young.
11:19This is a dangerous place.
11:23But when he mixed it with the dumplings...
11:29Huh?
11:34What?
11:36How is it?
11:38It's totally different.
11:40What?
11:41I knew it.
11:42It didn't have this texture.
11:44Everything doesn't go well together.
11:46How should I put it?
11:47There's no consistency.
11:50The sauce has a strong flavor.
11:52The problem is the dumplings.
11:55Your wife doesn't know the taste of anything, right?
11:58The man doesn't know the taste of anything.
12:00He doesn't know the taste of anything, right?
12:02He can't make dumplings that go well with the sauce.
12:06The Mitarashi dumpling was recreated in Anshou.
12:11From there, Tatsuo read the manual and searched the internet.
12:16He was inspired by the dumplings.
12:18This is really good.
12:20It's really good.
12:23As I said, I made the dumplings into small dumplings.
12:28It looks like this.
12:30It looks like this.
12:36How is it?
12:41The inside is fluffier.
12:44I can feel it.
12:45I can taste the inside.
12:50If you think about the combination of rice flour, there's no end to it.
12:55Can you really recreate it?
13:01Because he didn't know the recipe at all, it was difficult to recreate the dumplings.
13:08In the meantime, Yoshiko remembered something.
13:13That's right.
13:15My sister helped me until the store closed.
13:20Maybe she knows something.
13:23No, she doesn't know anything.
13:25Don't remember that first.
13:27I need someone to help me.
13:28She really doesn't know anything.
13:31My sister helped me until the store closed.
13:33Maybe she knows something.
13:36Yoshiko contacted her with a strong feeling.
13:40I can't say anything.
13:41I can't remember anything.
13:43You can't say anything.
13:45That's right.
13:47After making the dough, I think I do it twice.
13:55Twice?
13:58Isn't that what you usually do?
14:01That's it!
14:05Here's the question.
14:08What was the key to making dumplings?
14:13Is the rice cake the problem?
14:15That's right.
14:16I couldn't recreate the rice cake.
14:18I had to do it twice.
14:21That's different from baking.
14:23I baked it twice.
14:24I see.
14:25How about you, Yagi?
14:26I put it in the sauce twice.
14:30I baked it once, put it in the sauce again, and baked it twice.
14:34Like an eel?
14:35That's right.
14:37There was a story that it was soaked in the sauce.
14:39I see.
14:40I like this one better.
14:43That's the kind of program you do.
14:50This feeling!
14:51I miss it!
14:59Have you ever performed with Madoka?
15:01I performed with her a long time ago.
15:06A long time ago?
15:08I don't remember.
15:09You don't remember?
15:10No, I don't.
15:11Did you forget?
15:12No, I don't.
15:13I forget everything.
15:14It's been a long time.
15:15Please forget the past.
15:17Yagi is a member of JNNK.
15:19That's right.
15:20He's a member of Nagoya CBC.
15:21I only see him.
15:22He's a friend of my senior.
15:24Yagi, do you remember that we met?
15:28I don't remember.
15:31That's not good.
15:32That's not good.
15:33That's not good.
15:34Madoka...
15:35I don't remember this triangle.
15:36I don't remember this triangle.
15:38I don't remember this triangle.
15:40That's not good.
15:41I don't remember this triangle.
15:42I don't remember this triangle.
15:43I don't remember this triangle.
15:45The key to making dango is...
15:51Come to think of it,
15:53after I made the dough,
15:55I steamed it twice.
15:59You steamed it?
16:00What?
16:01You steamed it twice?
16:02Twice?
16:03You steamed it?
16:05Don't you usually do that?
16:07That's it!
16:09He's a chef.
16:11That's right.
16:12Toyoda's mitarashi dango was made by steaming it twice.
16:17Don't you usually steam it twice?
16:21If you look at other places,
16:23it's done by steaming it once.
16:25It takes a lot of time and effort.
16:28So, everyone usually steams it once.
16:31What happens if you steam it twice?
16:33If you steam it twice,
16:35the steam will make the dango soft and chewy.
16:39The dango will be fine,
16:41and the sauce will soak in easily.
16:44If you didn't know how to steam it twice,
16:47you couldn't have made it?
16:49That's right.
16:50I'm glad.
16:51I'm really glad.
17:01How is it?
17:05This.
17:06This texture.
17:07It brings back memories.
17:10It's the same taste as Toyoda's mitarashi dango.
17:13Really?
17:14Yes.
17:15Let's go with this.
17:17Okay.
17:21They succeeded in recreating Toyoda Asahido's mitarashi dango.
17:27They named it Toyoda's mitarashi dango for the meaning of its revival.
17:33Steaming it twice doesn't work, does it?
17:35No, it doesn't.
17:39It's sweet and salty.
17:41The savory taste of the dango
17:43and the burnt taste of the soy sauce
17:45come together.
17:47I like this.
17:48Really?
17:49When I was a kid,
17:51I put soy sauce on the mochi and ate it.
17:53Did you?
17:54With sato-soy sauce.
17:55Like that.
17:56Is it close to that?
17:58The store is open on Tuesdays, Saturdays, and Sundays for three days.
18:03When you look inside,
18:05there's another person working with Mr. Mizutani and his wife.
18:11Who is this person?
18:13He's my husband.
18:15He's helping with the dango business
18:19run by his wife's father-in-law.
18:23Are you happy to be able to provide this dango?
18:26Yes, I am.
18:27It's on the table.
18:29In this way,
18:30Mr. Mizutani's mitarashi dango
18:32is made possible by the cooperation of many people.
18:35I can only thank Mr. Mizutani.
18:38He gave me such an opportunity.
18:40I want to keep studying
18:43and do my best to make many people happy.
18:47Mr. Mizutani,
18:48do you have anything to say to your wife?
18:50Thank you for giving birth to me.
18:52He's like a younger brother to me.
18:55What about your wife?
18:56She's like a mother to me.
18:58I can talk to her.
19:02Next,
19:03we'll visit a store in Kitaku, Osaka City,
19:06called Mitarashi Food.
19:08I'm familiar with this area.
19:10There's nothing I don't know.
19:12At first glance,
19:14it looks like a normal mitarashi dango,
19:16but actually,
19:17this is namafu.
19:19Namafu?
19:20It's namafu mitarashi.
19:22It's not healthy.
19:23That's right.
19:24At Mitarashi Food,
19:26we don't serve dango,
19:28but namafu mitarashi.
19:30The namafu is chewy.
19:33In August of last year,
19:34the store opened in Nakazaki Town.
19:36It became a hot topic
19:38and became very popular among young people.
19:43Nice to meet you.
19:44Nice to meet you, too.
19:47This is Mr. Yoshiyuki Nakata,
19:49the manager of Kusano Shokuhin.
19:52Why did you decide to sell
19:54such a rare mitarashi dango?
19:56We're a company that makes ofu.
19:59That's where we got the namafu mitarashi.
20:06Kusano Shokuhin, which runs Mitarashi Food,
20:09was established in Toyosaki,
20:11near Nakazaki Town, in 1928.
20:14It's a local store that makes ofu.
20:18It mainly sells ofu at restaurants.
20:21It's the third largest store in Nakata Town.
20:26This is...
20:27That's right.
20:28This is our head office.
20:30When you say ofu,
20:32it reminds me of Kyoto.
20:34To make ofu,
20:35the ingredient, gluten, is important.
20:38That's where the water comes in.
20:40We worked here to get that water.
20:45The ofu made here
20:47used to be shipped to Kyoto and Kanazawa.
20:52But due to COVID-19,
20:54orders for Kusano Shokuhin have plummeted.
20:57That's when Mr. Nakata
20:59decided to quit his job as a manager.
21:03I've been making things for over 90 years.
21:06When I think about it,
21:08my biggest strength is
21:10that I own a market called Osaka.
21:13I decided to start a business
21:16to make a proposal for the market.
21:19I wanted to put more effort into sales.
21:23He wanted to put more effort into sales,
21:26so he opened a cafe
21:28near his office in Nakazaki Town.
21:32A lot of young people come here.
21:34I chose Nakazaki Town
21:36because I wanted young people
21:38to know about ofu.
21:43Hello.
21:44Good morning.
21:46How's it going?
21:48It's going well.
21:52The cafe is full of people.
21:55He invited chefs
21:57who have worked at many famous restaurants,
22:00including Ritz-Carlton.
22:03He suggested a fancy menu
22:05using home-made sweets,
22:07such as ice monaka.
22:09More and more customers came.
22:14In order to become more famous,
22:17I want a famous product
22:19that has a big impact.
22:23It's a product
22:25that can be my face.
22:30In order to make a name,
22:32you need a famous product
22:34that has a big impact.
22:36That's where I was born.
22:38That's where you were born
22:40as Mitarashi Namafu?
22:42No, that's not it.
22:44Mitarashi Namafu
22:46was originally...
22:48What?
22:51Here's the question.
22:53This is hard.
22:55Mitarashi Namafu
22:57wasn't born as a specialty.
22:59Then, why was it born?
23:03What was it originally?
23:05Originally...
23:07The product that remained?
23:09Oh.
23:11Oh.
23:13This place is famous for its parfait.
23:15Yes.
23:16The namafu on top of the parfait
23:18was like a white ball.
23:20It was.
23:21I tried to imitate that.
23:23You tried it.
23:24It's different.
23:25It's different, so...
23:27You used it for a completely different ingredient.
23:29That's the point.
23:30What was the ingredient,
23:32or the menu?
23:33The menu?
23:34It's completely different.
23:35For example, shaved ice?
23:36Yes, yes, yes.
23:37Something like that, right?
23:38You put it on shaved ice.
23:39You put it on shaved ice.
23:42Why was Namafumidarashi born?
23:46Could it be...
23:48Am I wrong?
23:53How about you two?
23:54Do you have any memories
23:56that you want to bring back?
23:58How about you, Yagi-san?
23:59Do you have any?
24:00I lost my grandmother
24:02when I was in elementary school.
24:04My grandmother always ate a lot of rice
24:06by herself.
24:08The rice she ate
24:10was hot rice with butter
24:13and soy sauce.
24:15That's all.
24:17I see.
24:18Even if I try to recreate that at home,
24:21it doesn't taste like that.
24:22It doesn't.
24:23I want to eat it now.
24:25The rice with butter and soy sauce.
24:26It looks delicious, right?
24:27It looks delicious.
24:28If you put anything in butter,
24:31it's delicious.
24:33Anything.
24:35If you put anything in butter,
24:37it's delicious.
24:39Anything.
24:40Say something.
24:41Mochi.
24:42Mochi with butter and soy sauce.
24:45It's really delicious.
24:46Is it delicious?
24:47It's really delicious.
24:48Potato chips.
24:49Potato chips?
24:50Of course.
24:53Why was Namafumidarashi born?
24:56Could it be...
25:00A specialty that makes you look like a shop owner.
25:05What would be good?
25:08I actually have a menu in mind.
25:14What kind of menu?
25:17It's getting cold.
25:20How about Zenzai of Namafu?
25:22Shiratama is Shiratama.
25:24Zenzai.
25:27It's really good.
25:29I think Zenzai and Namafu go well together.
25:33I think it's good.
25:35It's interesting,
25:38but it's a little unreliable.
25:44Zenzai is a good idea,
25:46but it's not enough.
25:47Zenzai is delicious.
25:49If that's the case,
25:52let's put another one on Zenzai
25:56and make it a Japanese-style set where you can enjoy Namafu.
25:59That's a good idea.
26:01If I had to pick one,
26:05it would be Dango.
26:07Dango?
26:09It's a Japanese-style set.
26:12If that's the case,
26:14how about Namafu's Mitarashi Dango?
26:18Mitarashi?
26:19It's not bad.
26:20It's not bad.
26:21It's a side dish.
26:23That's right.
26:25It's a side dish.
26:27That's how I felt.
26:29Namafu's Mitarashi was originally a side dish.
26:34Did you think of it as a side dish?
26:37That's right.
26:39Namafu Mitarashi was made as a side dish for Zenzai.
26:44However, if you make it a set and make it a menu,
26:47it's unexpected.
26:50That's amazing.
26:55Mitarashi is delicious.
26:57What is this?
26:58This is interesting.
27:00Namafu's Mitarashi was popular with Zenzai.
27:05Don't you have Namafu's Mitarashi?
27:08Can I have one more Mitarashi?
27:11Huh?
27:12Is Namafu's Mitarashi more popular?
27:16Did I make a mistake?
27:24Is Namafu's Mitarashi more popular?
27:28This might be a specialty store of Namafu's Mitarashi.
27:32I might be able to go there.
27:34Isn't Namafu's Mitarashi a side dish?
27:37It seems that it wasn't a side dish.
27:44Was it popular with Zenzai?
27:46It was like, what is this?
27:49I felt that Namafu's Mitarashi was more fresh than I expected.
28:01It's a direct taste.
28:03It's a snack that you eat as it is.
28:06Mitarashi Dango.
28:08I didn't cheat.
28:10I think Namafu's Mitarashi Dango was good in that it tasted like the material itself.
28:17President Nakata and Chef Honda opened a specialty store last year.
28:26Then, it became a hot topic among young people and became very popular.
28:34I was told that it didn't taste like Fu.
28:38It's delicious.
28:39It tastes like Dashi.
28:41It's good when you're hungry.
28:43It's good for breakfast and lunch.
28:48I don't know if it's Fu.
28:51I think it's Dango.
28:52I think it's Dango.
28:53It has a firm texture.
28:55It's like a young person's favorite.
28:58It's like a gluten.
29:00It's interesting.
29:01It's more elastic than rice cake.
29:04It doesn't tear.
29:06I think young people will like it because it has a new texture.
29:10And now, it's not just the classic Namafu Mitarashi Dango.
29:15In order for everyone to enjoy it for a few years,
29:18the store is open in summer.
29:20So, we put Mitarashi Dango on a cold drink.
29:23It's a difference between coldness and warmth.
29:27Then, let's make it like a parfait.
29:30What's this?
29:31It's a warm, freshly baked Namafu Mitarashi Dango and a cold ice cream.
29:35It would be interesting if there was something like a parfait.
29:38It's interesting.
29:39We thought of ways to make it different from the usual Namafu Mitarashi Dango.
29:44This is also a hot topic among young people who are sensitive to sales and trends.
29:50They are looking forward to the popularity of Namafu Mitarashi Dango.
29:57Namafu Mitarashi Dango has become a signboard product of the store.
30:02It seems that Mr. Madoka has also had the experience of becoming an unintentionally popular product.
30:09Mr. Masatoshi Nakamura had a job as a songwriter.
30:16It was a theme song of a youth drama.
30:19It didn't sell at all.
30:22However, after that, Mr. Masatoshi's song, Kokoro no Iro, became a big hit.
30:27That song became a hit.
30:29Then, my song, Hagisai, was included in the album.
30:33Then, the sales went up.
30:37It was a big hit.
30:40I thought there was such a thing.
30:42It was evaluated in a certain way.
30:44If it's a current story, what is this song in the album?
30:48It's not a hint.
30:49I don't need that kind of thing.
30:52The album itself sold well, so the sales went up.
30:55I was surprised to see the growth.
30:59Although it sells out almost every day, is it true that there is a furniture shop that doesn't make much money?
31:07I've never seen a furniture shop like a popular supermarket.
31:15We came to Daikokucho area, a little south of Namba.
31:20We found a rumored shop on the main street.
31:28Bybee.
31:30There are quite a few customers.
31:32This is a furniture shop that sells out.
31:38Wait a minute.
31:40The chair is 5,000 yen.
31:44Wait a minute.
31:46It's 5,000 yen for two seats.
31:48Wait a minute.
31:50It's very comfortable to sit on.
31:52This is 5,000 yen.
31:55Wait a minute.
31:56I want this normally.
31:58This is amazing.
32:01Wait a minute.
32:02The sofa is also very cheap.
32:04The manufacturer's price is close to 40,000 yen.
32:07It's 14,000 yen.
32:10Is that possible?
32:12This is real.
32:15The sofa is very comfortable.
32:19Hello.
32:23It's very cheap.
32:25Thank you very much.
32:27This is the president, SHIORI HIROSE.
32:32Bybee opened as a furniture shop two years ago.
32:36There are only 20 furniture shops, and there are various furniture in the narrow shop.
32:43The secret of cheapness is the outlet goods.
32:50This is 70% off.
32:54Our furniture is basically 50% off.
32:58Some of them are 90% off.
33:0290% off is the same price as not paying.
33:10All the products are sold out.
33:15But is it really possible to sell out?
33:20I observed the store from the opening.
33:23Is everything sold out?
33:26This is a furniture shop.
33:31At the same time as the 12 o'clock opening, customers came in one after another.
33:37It's cheap.
33:38It's only 4,500 yen.
33:41The original price is 22,000 yen.
33:43That's right.
33:44I'll take it home.
33:47Did you buy it?
33:48I bought it.
33:49I'm going to buy it.
33:50Everyone buys furniture first.
33:55Some people take it home by car.
33:59Let's go.
34:02Some people rent a car and carry it.
34:06Be careful.
34:07It's a cute chair.
34:15An hour after the opening.
34:19How many items are sold?
34:2231 items.
34:2631 items were sold in just an hour.
34:32However, there seems to be a lot of furniture left in the store.
34:38There is a piece of paper that looks like it's been sold out.
34:43Is that so?
34:44It's 2 o'clock in the afternoon.
34:48Excuse me.
34:49What is it?
34:50What?
34:51What's wrong?
34:52What is it?
34:53Is the store closing?
34:54I saw a truck.
34:56What's going on?
34:58What?
34:59Wait a minute.
35:01Are there more items coming in?
35:03The store closes early.
35:04Wait a minute.
35:05What time is it now?
35:07What's going on?
35:12It's 12 o'clock in the afternoon.
35:14There are a lot of customers coming in.
35:17There are a lot of customers coming in.
35:19I'm going to add more items.
35:23I don't usually do this.
35:25I've never seen this in a furniture store.
35:29After assembling the furniture, I bring it to the store.
35:34It's like a bakery.
35:36It's like baking fresh bread again.
35:40How many times do you come to the store a day?
35:42Basically, I come to the store once a day.
35:45She adds furniture to the store while the store is open.
35:51That's amazing.
35:52There are customers who come to the store at this time.
35:56The furniture is selling well.
36:03I don't sell it on the Internet.
36:05I don't sell it on the Internet.
36:06I only sell it on LINE.
36:08It's almost sold out.
36:09It's almost sold out.
36:14How many items did you sell today?
36:18Today, I sold 106 items.
36:24In one day?
36:25There is a difference in sales between weekdays and holidays.
36:29When there are a lot of items in one month, it sells 1,300 items.
36:35It's making a lot of money.
36:36It's cheap, but there are so many customers.
36:42This store sells outlet furniture.
36:46However, most of the items are unscratched furniture.
36:51What does that mean?
36:53It's true.
36:54Look at this chair.
36:55It's unscratched.
36:58It's called A-class.
37:01Speaking of outlet furniture,
37:04it's B-class furniture with scratches.
37:07It's unscratched, but what does that mean?
37:13For example, when the furniture is on sale,
37:17the box is dented during shipping.
37:21The box is damaged.
37:24Does that mean that the box is damaged?
37:28That's right.
37:29I didn't know that.
37:32There is another selling secret.
37:38If you open a store in a small shop,
37:43the price will increase.
37:46If you open a store in a big shop,
37:48the price will increase.
37:50That's right.
37:51The president is good.
37:52That's a great business strategy.
37:56With good quality, low price,
37:58and a small shop,
38:00the store was booming.
38:03When the store was booming,
38:06the manager was shocked.
38:10How much is the monthly sales?
38:15On average,
38:20it's about...
38:21I don't know.
38:26Bybee is a very popular furniture store
38:28that is sold out almost every day.
38:31When the store was booming,
38:34the manager was shocked.
38:37The president is good.
38:40Does the store make money?
38:45No, it doesn't.
38:49Why?
38:51How much is the monthly sales?
38:56On average,
38:58it's about 3.5 million yen.
39:043.5 million yen per month?
39:07It sounds like a lot of money.
39:10Of course,
39:11it costs a lot of money to pay the rent.
39:14The remaining profit is called
39:16the tears of a sparrow.
39:18However,
39:19the biggest cost in business is
39:21the labor cost.
39:23Why is it called the tears of a sparrow?
39:27We are a family.
39:30Most of the staff are family.
39:32We are siblings.
39:35Are you siblings?
39:37Come on!
39:39We are basically a female staff.
39:42Are you siblings?
39:43I'm sorry.
39:45She is my sister.
39:46Sister!
39:49She is my younger sister.
39:50Younger sister!
39:51She is my younger sister.
39:54We are almost sisters.
39:56Almost sisters?
39:57We are not related by blood.
39:59We are not related by blood,
40:00but we are almost sisters.
40:02We are almost sisters.
40:03We are almost family.
40:04So, you are a family of four sisters.
40:06To maintain the price,
40:08we sweat a lot.
40:10Isn't it hard?
40:11How is it?
40:13It's hard,
40:14but there are a lot of voices
40:16that make people happy,
40:18so I'm having a lot of fun.
40:20That's great!
40:22That's a perfect answer!
40:25It's a good job!
40:26It's a good job!
40:27Conclusion!
40:31They became a family,
40:33and achieved a very low price.
40:37Toyoda's Mitarashi Dango
40:39reproduced the taste that had been cut once
40:41and brought it back.
40:44According to Manei Kenza,
40:45there are other cases like this.
40:49Would you like to see this shop?
40:52Do you know what it looks like?
40:54Is it a cat?
40:55Is it a shopping street?
40:56This is a shop called Shinano Soba
40:58located in Namba.
41:00This shop was located
41:02in the back of Namba Grand Kagetsu,
41:04and was loved by many entertainers
41:06such as Hamada in downtown.
41:08The specialty was
41:09curry udon and meat udon.
41:11It looks delicious!
41:12It was a popular shop,
41:14but it closed in 2017
41:16with the aging of the president and craftsmen.
41:18Actually, this Shinano Soba
41:20is now reviving in another place.
41:23Shinano Soba was located
41:25on the north side of Namba Grand Kagetsu.
41:27It takes 3 minutes to walk from there.
41:30Inanoji was opened in 2022
41:32at Aia Ubasuji Shopping Street.
41:36The shop was opened by
41:38the late president of Shinano Soba,
41:40Mr. Masaya Yamane.
41:42The most popular shops are
41:44meat udon as before,
41:46and curry udon,
41:48which is a classic product of Sendai.
41:50This is also a revival of Shinano Soba,
41:52but there were many difficulties
41:54before the revival of Shinano Soba.
41:57A year after the closing of Shinano Soba,
41:59many people posted on SNS
42:01that Shinano Soba's taste is getting better.
42:04Mr. Yamane thought about
42:06the revival of Shinano Soba,
42:08but there was only one problem.
42:10The president passed away
42:12right after the closing.
42:14No one knew the specific recipe
42:16like Mr. Yamane did.
42:19There was no recipe.
42:21How did he revive the taste
42:23of the famous shop?
42:25Daifinchi.
42:40The most important thing in udon soba
42:42is the soup stock.
42:44I contacted the store
42:46and they said the soup stock
42:48was not connected.
42:50When I checked,
42:52it was disconnected.
42:54I asked where they used the bonito
42:56and the kombu.
42:58They said they started
43:00making the soup stock
43:02from the state of closing the lid.
43:04The soup stock was made
43:06with the memory of his family.
43:08He tried many times
43:10and he managed to revive
43:12the taste of Shinano Soba.
43:16As a result,
43:18they used 6 kinds of bonito.
43:206 kinds?
43:22He tried them one by one
43:24and it took 6 hours
43:26to revive the taste.
43:28It took 3 years.
43:30It took 3 years.
43:32Finally, it was completed
43:34and it was named Hinanoji.
43:36It's amazing.