Ｘ年後の関係者たち 2024年10月14日
Category
📺
TVTranscript
00:00On Sunday, Tuesday night, at 9 o'clock.
00:0228 years ago,
00:04a new type of snack was born,
00:06which was easy to carry around
00:08and easy to eat.
00:10Jagariko.
00:12Kappa Ebisen,
00:14Potato Chips,
00:16etc.
00:18Kalbi, which has been around for a long time,
00:20released a new type of snack.
00:22The target was
00:24a high school girl
00:26who was the source of the popular snack at that time.
00:28The student was a teenager at my school,
00:30which was easy to carry around
00:32and easy to eat for a walk.
00:35Her snack was called jagariko.
00:37Jagariko! Jagariko! Jagariko!
00:39Jagariko Jagariko Jagariko
00:43Once she saw it,
00:45her popularity rose to another level
00:47by influencing communities
00:49that could not forget Jagariko.
00:51She became a partner
00:53in producing the classic very soon.
00:55We will now wait
00:57What was it that gave birth to them?
00:59There lies an unknown failure,
01:01suffering,
01:02and a yearning to surpass it all.
01:05Tonight's event is the Jyagariko welcome party.
01:09Now, the door to space and time has opened.
01:18The backstage of the movement that the Jyagariko welcome party will unveil.
01:22Jyagariko Welcome Party
01:25The first guest is Hiroyuki Yamasaki, the founder of Jyagariko.
01:33Thank you for having me.
01:38The third guest is Hidemasa Yanai, in charge of Jyagariko.
01:42We also have Mai Nagayoshi, in charge of Jyagariko.
01:48Today, we will talk about the development of Jyagariko and the backstage of the movement.
01:52Thank you for having me.
01:55How much is Jyagariko selling right now?
01:58In Japan, it's about 4.5 billion yen.
02:024.5 billion yen?
02:03Yes.
02:04That means it's selling, right?
02:06Yes, it is.
02:074.5 billion yen.
02:09I can't even imagine it.
02:11It's a big number.
02:13There are about 100 million people in Japan, so it's about 4 per person.
02:17Are you eating that much?
02:18Maybe more.
02:20It's selling that much?
02:22Jyagariko has become popular among the people.
02:25It was released in 1995.
02:28What kind of company was Kalbi before that?
02:32In 1955, Kappa Arare, the predecessor of Kappa Ebisu, was released.
02:38Was the name Kappa Arare?
02:40Yes, it was.
02:41After that, it evolved into Kappa Ebisen.
02:43After that, Sapporo Potato and Potato Chips were released.
02:48Fukurogashi was the main company.
02:51Has Kappa Ebisen changed since Kappa Arare?
02:54Kappa Ebisen was born by kneading shrimp.
02:57That's how it became Ebisen?
02:58Yes.
02:59Then, what is Kappa?
03:01At that time, Kappa Tengoku was popular.
03:07The creator asked the author to draw the character of Kappa Tengoku.
03:12Kappa Tengoku was in Fukurogashi as a character.
03:15It was in Fukurogashi at first.
03:17Since then, Kappa Tengoku is no longer there.
03:19It has become Ebisen's shrimp.
03:21That's right.
03:22I see.
03:23Kalbi was good at Fukuro-type snacks such as Kappa Ebisen, Sapporo Potato, and Potato Chips.
03:31In that field, he was the absolute king.
03:36However, he had his own worries.
03:40Fukuro-type snacks were sold at a high price.
03:49Even if a new product was released, it would be sold at the same place.
03:54It was a competition between us.
03:57Even if a new product was released, it would be sold at the same place.
04:04That's right.
04:05Does that mean you can't think of a new product in Fukuro-type snacks?
04:10Of course, Fukuro-type snacks are sold at the same price.
04:13However, convenience stores were expanding at that time.
04:18So, I decided to develop a snack that is not in Fukuro-type snacks.
04:23Kalbi was in the Fukurogashi market.
04:27However, even if a new product was released, it would be sold at the same price.
04:36So, I decided to develop a product that is not in Fukuro-type snacks.
04:47Now, people eat potato chips while watching TV at home.
04:55However, high school girls eat potato chips in their bags.
05:00They eat potato chips in places other than their homes.
05:03I see.
05:04I wrote that in my concept sheet.
05:06In fact, high school boys are the ones who eat the most Kalbi snacks.
05:13At that time, high school girls made a boom with loose socks.
05:18There was a high school girl boom, wasn't there?
05:20Yes, there was.
05:22It was around the time of Kogyaru.
05:25That's right.
05:26I aimed at high school girls.
05:28Then, the number of high school girls in their 20s increased.
05:34At that time, high school girls bought everything.
05:39Is that true?
05:41Yes, it is true.
05:43That's amazing.
05:44It was a volume zone at that time.
05:46In the 1990s, there was a sudden high school girl boom.
05:51Those statements and fashion were leading the world.
05:55I focused on those and came up with two concepts.
05:59First, I aimed at high school girls.
06:03Second, I aimed at non-Kalbi products.
06:10And this time, I used the original concept sheet.
06:15Potato sticks.
06:17Yes.
06:18Did you already have a concept for potato sticks?
06:20At that time, I wanted to strengthen marketing.
06:23So, I did a survey on what high school girls wanted for snacks.
06:30The keywords that came out of the survey were
06:32easy-to-use,
06:34easy-to-eat,
06:36and so on.
06:38Based on those keywords, I came up with a concept sheet for potato sticks.
06:41It's a box-type that's easy to pick up.
06:44It's a box-type, isn't it?
06:46Yes, it is.
06:47It's a cup-type now,
06:49but box-type snacks were also popular at that time.
06:54What kind of snack is a box-type?
06:57A long one.
06:59Oh, I see.
07:01It's still popular.
07:03Oh, I see.
07:05I see.
07:07I've heard of that.
07:09If you make a snack like that,
07:11you can put it in a place where it's not black and white,
07:14and you want to put it next to a selling snack.
07:17That was the first concept.
07:19You wanted to open up a new market.
07:21Yes.
07:22At that time, people were saying that
07:24there would be fewer consumers and children in the future.
07:28So, I wanted to put the product in a different place.
07:32The picture in your hand is black and white,
07:35so if you paint the package red, it will look like that.
07:38The concept is similar, isn't it?
07:40Yes, it is.
07:41By the way, it was a yellowish color.
07:43Oh, it's yellow.
07:45Oh, it's not green.
07:47Oh, I see.
07:48It was yellow.
07:50And the biggest feature of Jagariko is the texture.
07:54It seems that it was quite difficult to achieve this exquisite hardness.
07:59I was particular about making it from raw potatoes.
08:04There are dried potatoes like potato flakes, right?
08:08Instead of making it from those,
08:11I wanted to reduce the hardness from raw materials.
08:15Oh, you wanted to make it more potato-like.
08:17Yes.
08:18You wanted to sell the good quality of the material.
08:20That's right.
08:21Doesn't raw potatoes get harder?
08:24Yes, they do.
08:25Oh, did they get harder?
08:26In fact, it was harder.
08:28Oh, I see.
08:29You made it soft and made it hard.
08:31What kind of process did you go through to get to this hardness?
08:35I made a prototype every day with the project team.
08:39I added various materials to make it soft.
08:42In that sense, I tried things like biscuits and crackers.
08:47I tried various materials in the world.
08:50Gradually, I made it soft and got closer to the texture I have now.
08:53How hard was it?
08:54Did you get a lot of people to eat it?
08:56Did you get a lot of people to eat it?
08:58Did you get a lot of people to eat it?
09:00Well, in the end, we decided it ourselves.
09:03To be honest, I was told that it was still hard because it was based on kappa shrimp.
09:09Kappa shrimp is so soft that you don't need teeth.
09:12It's crispy.
09:13That's a good thing, isn't it?
09:14That's right.
09:15From the point of view of Calbee, the company that sold it,
09:18what do you mean by hardness?
09:20That's right.
09:21At that time, there were quite a lot of opposition.
09:23I feel like I'm going to be told,
09:25Who eats this hardness?
09:26Calbee is a company with a strong love for potatoes that has contracted farmers all over the country.
09:33The management at the time also had a strong obsession with raw potatoes as a raw material.
09:40Yamasaki's team was also trying to make raw potatoes as a raw material,
09:45but there was a problem with using raw potatoes in addition to making it hard.
09:50At first, it was the first technology in the world.
09:55Depending on the day, you can make good potatoes,
09:58but depending on the day, you can make bad potatoes all day long.
10:04What's the difference?
10:06There are oily potatoes and harder potatoes than expected.
10:12Does that mean that potatoes are different in the first place?
10:16That's right.
10:17At that time, I didn't know that.
10:20It was a repetition of what to do depending on the day.
10:24What made you realize that potatoes were a wave of raw materials?
10:29We are technicians, so we observe them every day.
10:34When I look at the data I've analyzed,
10:38I can see that it went well on this day, but it didn't go well on this day.
10:42I can see that it doesn't go well with potatoes with little solid ingredients.
10:46I can see that it doesn't go well with potatoes with a lot of water.
10:49I can see that it doesn't go well with salad flavors, but it goes well with cheese flavors.
10:53That's the difference.
10:54That's right.
10:55I got a hint from that and improved it little by little.
10:58Do you know that there is a lot of water in the potato when you put it in?
11:05I've been measuring it since I made potato chips.
11:10I see.
11:11He couldn't cope with the individual differences by using raw potatoes.
11:16At first, he couldn't make a stable production.
11:20In the first place, Calbee's signature product, potato chips, was also made with raw potatoes.
11:26Why did the difficulty change so much?
11:30I asked Mr. Kenichi Ohno, who was in charge of potato chips at the time.
11:36When potato chips are processed in a fryer, the final product is ready in less than 2 minutes.
11:45In the case of potato chips, it takes about 2 hours to start raw potatoes.
11:50In the meantime, there are 3 or 4 processes that affect the quality.
11:56The final quality is determined by the balance around it.
12:00I remember that it didn't go well with the application of my experience so far.
12:07The potato chips were gradually shaped by fine-tuning.
12:12The recipe was a top secret.
12:16There are many secrets in the recipe.
12:18Is it more difficult than before?
12:21Only a limited number of people can enter the factory.
12:26Only a few people know the manufacturing process.
12:30Is there a secret that is so important?
12:36That may be the case.
12:38If it's a factory, you can guess how it's made.
12:43But if you can't imitate it, is there a secret?
12:47There may be.
12:50If there is no secret, other manufacturers will do their best.
12:54Three years after the development started, the prototype of potato chips, Jaga Stick, was finally completed.
13:00It was tested and sold.
13:03What is the reaction of the market?
13:06It's Jaga Stick.
13:08It's Jaga Stick from Potato Stick.
13:10It's a little different.
13:12It's a potato chip.
13:14There is a carrot in front of Jaga Stick.
13:18Is it because it contains carrots?
13:20Yes, it contains carrots and parsley.
13:22It's all the same.
13:24How did it sell?
13:26It was stable without promotion.
13:30At that time, I got the data from Minen.
13:34It was stable and sold.
13:36Did everyone buy it without any promotion?
13:40It's a great product.
13:42I think there was a new one, but it was stable.
13:47I found that there were many people who repeated it.
13:51This concept has a chance to sell.
13:55I think it's a win-win situation.
14:00I'm getting more and more confident.
14:02At first, I was told that it was hard and tasteless even if I investigated it in the company.
14:09When I was told that it was hard, I thought I had seen it before.
14:13That's why I was told to make it as soft as Ebi-sen.
14:17But as the result grew, the person who said that said,
14:20I like the hardness of Ebi-sen.
14:23Was there such a person?
14:25I think there was such a person at that time.
14:27I think so, too.
14:29I think so, too.
14:31I think such a person will be great.
14:34If the sales were stable,
14:36I think it would be good to distribute it all over the country.
14:40But one thing has changed.
14:42Why did that change?
14:44When I asked the customer's opinion,
14:47I think a cup would be good.
14:50I took the bag out of the bag and opened the lid.
14:55Then I could eat it right away.
14:57At first, when I opened the box, it was in a double-layered state wrapped in a bag to prevent moisture.
15:04In order to solve this problem, I started to improve the container.
15:08However, the manager made an extra order.
15:13At that time, I was also a sponsor of F1.
15:17I thought it would be good to put it in the drink holder of the car.
15:21I see.
15:22That was also a point.
15:24Can you eat it in one go in the car?
15:26Yes.
15:27Did you think it was a car because you were a sponsor of F1?
15:31Or do you need to eat it in the car?
15:34At that time, I thought it would be good to wrap the top in F1 and put it in the drink holder.
15:39The inside of the drink holder also matches the exterior product.
15:42I see.
15:43The length of the drink holder was also shortened.
15:46It was a little shorter than Pocky.
15:52It was a little shorter than Pocky or Toppo.
15:56Why did you shorten it?
15:58I cut the product itself in half and made it possible to eat it in one bite.
16:02I see.
16:03What do you mean by one bite?
16:06In the past, it was a square shape.
16:09I felt uncomfortable with the corners of the drink holder.
16:12So I cut the product in half and made it round.
16:15I felt uncomfortable with the corners of the drink holder.
16:17Does that change the texture of the drink holder?
16:21Yes.
16:22I call it a comfortable texture.
16:25I feel like I can bite the square shape.
16:28Is the round shape better?
16:29The round shape is uniform and the corners are not hard.
16:33I see.
16:34Yes.
16:35In order to realize the desire to make it easier to eat,
16:39he improved the drink holder from a box type to a cup type.
16:44However, there was a reason why he had to improve the drink holder from a jug stick.
16:51The length of the jug stick was 120mm.
16:54It was a little long, so it broke a lot.
16:57There were also many problems with bending.
17:00At first, I tried to sell it in a shape of putting it in a bag and putting it in a box.
17:05However, if it bends too much, it won't fit in a bag.
17:11Even if it fits in a bag, it will break inside.
17:14There were various problems.
17:15So I decided that the bag was a little tough.
17:18After that, I thought it would be better to put it in a cup and sell it easily because it was a stick.
17:24So I cut the length to make it shorter.
17:28When it became shorter, it was no longer a stick.
17:32So I changed the name to Jagariko.
17:36I shortened it to Jagariko, cleared the problem, mass-produced it, and sold it.
17:47He overcame all the manufacturing challenges of the number of users.
17:51The name was also changed to Jagariko.
17:55The character of the giraffe is a symbol of Jagariko.
17:59It is a catchphrase that there is no giraffe if you eat it.
18:03In addition to this, there is also a joke in the package.
18:08Why is there a joke?
18:11It's been selling well.
18:13There are mountains and valleys, so it's been selling well.
18:15Is there a valley?
18:16Is there a valley of Jagariko?
18:18At that time, there was a valley.
18:22From Otsuka Pharmaceuticals to Japan's only anti-dandruff beauty solution, Sakura.
18:29Japanese culture to enjoy the change of seasons.
18:32It is a delicate and beautiful sensibility to enjoy the petals of cherry blossoms, the color of momiji, and the change of seasons.
18:42However, I have been busy every day so I can't enjoy the change of seasons.
18:48Before I knew it, my skin was tattered.
18:51Skin changes with the change of seasons, just like nature.
18:57I wonder if I can't enjoy the changing skin and the age that overlaps to enjoy the changing seasons.
19:05From that thought, Sakura, the anti-dandruff beauty solution of Otsuka Pharmaceuticals, was born.
19:12Until now, the anti-dandruff solution was either too much melanin or too much melanin.
19:21Sakura is the only anti-dandruff beauty solution in Japan that can both prevent melanin and eliminate it.
19:29It is the anti-dandruff solution of Otsuka Pharmaceuticals, which has a delicate scent of cherry blossoms and makes both the skin and the heart feel refreshed.
19:37I was a little bit negative.
19:39However, when I started using Sakura, I became cheerful and happy.
19:46I wanted to try various things and meet more people.
19:51That's how I felt.
19:55Sakura, the anti-dandruff solution of Otsuka Pharmaceuticals, is the only anti-dandruff solution in Japan.
20:01This time, we will introduce a special price.
20:04If you buy now, you can get a 14-time trial set and a 12-time trial set for 980 yen.
20:12Please call 0120-107-226.
20:17Sakura, the anti-dandruff solution of Otsuka Pharmaceuticals.
20:23What will happen in the future of Hiroshi Sekiguchi? Sunday at 12 noon.
20:28Jagarico, which has overcome all user needs and manufacturing challenges and evolved from Jagastic.
20:36The catchphrase is that it is a giraffe character and that there is no giraffe when you eat it.
20:44Why is the giraffe a joke?
20:46At that time, I wanted to make it a brand.
20:50I thought there would be a character to make it a brand.
20:53There was a character called Sir Endos in Calbee.
20:58We imitated him and decided to make a character.
21:03We thought a lot about it, but we didn't have a good one.
21:06There was a giraffe in R.A. Conte.
21:09It's a famous phrase that you can't stop Kappa Ebisen.
21:13It's a great phrase.
21:15Jagarico, which has overcome all user needs and manufacturing challenges and evolved from Jagastic.
21:18The catchphrase is that it is a giraffe character and that there is no giraffe when you eat it.
21:21If it was a different character, would it be different?
21:26Maybe.
21:28I don't know what kind of character it is.
21:30Frog?
21:32It's like a delicious bear.
21:34That's a good idea.
21:37There is a possibility of becoming a bear.
21:39There is.
21:41There are a lot of miscellaneous goods.
21:44There is a phrase that says there is no giraffe when you eat it.
21:47That's all I thought about.
21:49The rest is up to you.
21:51Actually, all the new products contain miscellaneous goods.
21:55This is the product I made.
21:58Let me see.
22:00Oh, it's Chinese.
22:02Jagarico is Chinese.
22:04Is it miscellaneous goods?
22:06Jagarico is Chinese.
22:08I designed the package based on that.
22:11Chinese?
22:12Did you make it Chinese because you like Chinese food?
22:14The taste was like this.
22:17It's a taste like chili oil.
22:19Jagarico is Chinese.
22:22I thought it was Chinese, so I made it a Chinese-like package.
22:25It's like a development meeting.
22:28Mentaiko cheese monja taste.
22:30What kind of taste is this?
22:34I see.
22:35I understand.
22:37I understand, but I don't know what to say.
22:39Is it a potato?
22:42Yes, it's a potato.
22:45I understand.
22:47I understand very well.
22:49It's garlic, so it's Nakano olive salt.
22:52It's like this.
22:54It's like this.
22:56It's miscellaneous goods.
22:58Did you say Chinese after that?
23:01It's not fun to be impressed.
23:03I see.
23:05I don't think I can do it like you.
23:08I don't think I can make you think like that.
23:11Did you decide on the concept of the taste?
23:19Did you make a lot of mistakes after that?
23:22Sometimes I make a lot of mistakes.
23:25I make a lot of mistakes when I make a package.
23:32If you don't make a mistake, you can't sell it?
23:34I can't sell it.
23:35You can't sell it.
23:37You can't sell it.
23:39Sometimes people ask me if it's okay to make a mistake.
23:42It's not a matter of taste.
23:45It doesn't matter if you make a mistake.
23:50It's a matter of identity.
23:52I see.
23:54Do you make a lot of mistakes?
24:00I have a team meeting once every two weeks.
24:04I have to make a mistake at first.
24:07I have to make a mistake even when the company is dark.
24:10It's hard.
24:12It's hard to make a mistake when you're asked to make a mistake.
24:18So I make time to think about the mistake the night before.
24:24It's like Dave Spector at home.
24:27He's been thinking about it all the time.
24:30Four years after the development.
24:32Improvements and improvements.
24:34Finally, the release of Jagarico has begun.
24:38Did the market react well to this?
24:41Yes, thanks to you.
24:43The test version was good and improved.
24:45If it doesn't get better, it's a problem.
24:47First of all, I sold it at a convenience store.
24:49It was stable and sold well.
24:51Next time, I'll make a commercial.
24:53I'll promote it.
24:55I decided to sell it in Niigata.
25:01Niigata?
25:03Why Niigata?
25:05I heard that it is often sold in Kanazawa.
25:09I heard that it is often sold in Shizuoka.
25:13Shizuoka is the population of Japan.
25:16The ratio is easy to understand.
25:18Why Niigata?
25:20I couldn't make a lot yet.
25:22When I was asked if I could make a commercial in Niigata,
25:26I chose Shizuoka, Niigata, and Nagano.
25:30I chose Niigata for various reasons.
25:33Jagarico didn't have a production system at the time of release.
25:38Jagarico was chosen as a place where you could make a commercial.
25:41Jagarico was chosen as a place where you could make a commercial.
25:44Jagarico was chosen as a place where you could make a commercial.
25:47Here is the commercial at the time.
25:50Jagarico Jagarico Jagarico Jagarico Jagarico Jagarico Jagarico Jagarico Jagarico Jagarico Jagarico Jagarico Jagarico Jagarico Jagarico Jagarico Jagarico Jagarico Jagarico Jagarico Jagarico Jagarico Jagarico Jagarico Jagarico Jagarico Jagarico Jagarico Jagarico Jagarico Jagarico Jagarico Jagarico Jagarico Jagarico Jagarico Jagarico Jagarico Jagarico Jagarico Jagarico Jagarico Jagarico Jagarico Jagarico Jagarico Jagarico Jagarico Jagarico Jagarico Jagarico Jagarico Jagarico Jagarico Jagarico Jagarico Jagarico Jagarico Jagarico Jagarico Jagarico Jagarico Jagarico Jagarico Jagarico Jagarico Jagarico Jagarico Jagarico Jagarico Jagarico Jagarico Jagarico Jagar
26:20This is a masterpiece.
26:22It's very impactful.
26:24It's very easy to understand.
26:26Even though you didn't explain anything,
26:28I could understand what kind of food Jagarico is.
26:30At the end, you said it was the right potato.
26:32What do you mean by that?
26:34That's right.
26:36At that time, I was often told that.
26:38I'm particular about potatoes,
26:40and my image is that it's a
26:42legitimate potato snack.
26:44That's what I thought.
26:46It's a legitimate potato snack.
26:48That's what I thought.
26:50It's a very sharp commercial for a legitimate potato snack.
26:52You didn't explain anything.
26:54I was lucky.
26:56I was very lucky.
26:58The director of the commercial
27:00liked it very much.
27:02He said,
27:04This is a texture.
27:06This is a name.
27:08He liked it very much.
27:10When I left it to him,
27:12I was able to make a commercial like this.
27:14Did you know how to sell it in an instant?
27:16Yes, I did.
27:18Did you know how to sell it in an instant?
27:20Yes, I did.
27:22Did you know how to sell it in an instant?
27:24Yes, I did.
27:26He is a genius planner.
27:28He is a genius planner.
27:30How was the response?
27:32Thanks to him,
27:3470 to 80 percent of people in Niigata
27:36saw the commercial
27:38and bought it.
27:40I want to eat it.
27:42That's why you remember it.
27:44That's why you remember it.
27:46Did you sell it well?
27:48Did you sell it well?
27:50Yes, I did.
27:52Did you sell it well?
27:54Did you sell it well?
27:56Did you sell it well?
27:58At that time,
28:00I sold it well.
28:02She sold it well.
28:04She sold it well.
28:06However,
28:08she was still worried about that problem.
28:10She was still worried about that problem.
28:12She was still worried about that problem.
28:14Kagome!
28:16Magikado Quiz
28:18What is the most important organ
28:20that controls our health?
28:22What is the most important organ
28:24that controls our health?
28:26Liver
28:28Liver is
28:30an important organ
28:32that controls our life activities.
28:34What is the important keyword
28:36for the liver?
28:38What is ALT?
28:40I don't know the details.
28:42I don't know the details.
28:44ALT is a indicator
28:46that measures the health
28:48of the liver,
28:50and it is important
28:52to take care of it
28:54as soon as possible
28:56if it is judged to be
28:58high in a healthy diagnosis.
29:00I want to recommend
29:02Kagome's Sulforaphane.
29:04Sulforaphane glucosinolate
29:06supports low cholesterol.
29:08From selected
29:10domestic broccoli sprouts,
29:12high-density
29:14Sulforaphane glucosinolate
29:16is extracted.
29:18It is processed
29:20at the GMP
29:22clinical factory
29:24based on proper manufacturing
29:26and quality management.
29:28It is processed at the GMP
29:30clinical factory based on proper manufacturing
29:32and quality management.
29:34I was told that ALT
29:36was high in a healthy diagnosis.
29:38I thought this was it.
29:40Kagome's Sulforaphane
29:42for a month,
29:44for a month,
29:46for a month,
29:48for a month,
29:50for a month,
29:52for a month,
29:54for a month,
29:56for a month,
29:58for a month,
30:00for a month,
30:02for a month,
30:04for a month,
30:06for a month,
30:08for a month,
30:10for a month,
30:12for a month,
30:14for a month,
30:16for a month,
30:18for a month,
30:20for a month,
30:22for a month,
30:24for a month,
30:26for a month,
30:28for a month,
30:30for a month,
30:32for a month,
30:34for a month,
30:36for a month,
30:38for a month,
30:40for a month,
30:42for a month,
30:44for a month,
30:46for a month,
30:48for a month,
30:50for a month,
30:52for a month,
30:54for a month,
30:56for a month,
30:58for a month,
31:00for a month,
31:02for a month,
31:04for a month,
31:06for a month,
31:08for a month,
31:10for a month,
31:12for a month,
31:14for a month,
31:16for a month,
31:18for a month,
31:20for a month,
31:22for a month,
31:24for a month,
31:26for a month,
31:28for a month,
31:30for a month,
31:32for a month,
31:34for a month,
31:36for a month,
31:38for a month,
31:40for a month,
31:42for a month,
31:44for a month,
31:46for a month,
31:48for a month,
31:50for a month,
31:52for a month,
31:54for a month,
31:56for a month,
31:58for a month,
32:00for a month,
32:02for a month,
32:04for a month,
32:06for a month,
32:08for a month,
32:10for a month,
32:12for a month,
32:14for a month,
32:16for a month,
32:18for a month,
32:20for a month,
32:22for a month,
32:24for a month,
32:26for a month,
32:28for a month,
32:30for a month,
32:32for a month,
32:34for a month,
32:36for a month,
32:38for a month,
32:40for a month,
32:42for a month,
32:44for a month,
32:46for a month,
32:48for a month,
32:50for a month,
32:52for a month,
32:54for a month,
32:56for a month,
32:58for a month,
33:00for a month,
33:02for a month,
33:04for a month,
33:06for a month,
33:08for a month,
33:10for a month,
33:12for a month,
33:14for a month,
33:16for a month,
33:18How long did it take to get a uniform quality?
33:22It took a few years to get a stable product.
33:26I think it took 4 or 5 years.
33:28After that, the development team did a lot of research.
33:31We call it the golden standard.
33:35We did a lot of research on the perfect standard.
33:38We're still working on it.
33:40So it's not complete yet?
33:43We're still working on it.
33:45Don't come back until it's complete.
33:48We're a company that can change the standard now.
33:52Times have changed.
33:55We're a great company.
33:57Jagarico was able to produce a stable product.
34:01From now on, they will develop a variety of flavor substitutes.
34:06How many flavors have they released so far?
34:10We have more than 200 kinds of Jagarico.
34:16When did you start producing these kinds of Jagarico?
34:19We launched the Jagarico Kitchen series in 2002.
34:25We've been trying to change the flavor.
34:28We've been spreading souvenirs all over the country since then.
34:32Did you know where the souvenirs came from?
34:37The first souvenir I got was Maizuru.
34:41It's a meat-flavored Jagarico.
34:43I see.
34:45It's a meat-flavored Jagarico from the Navy.
34:47I heard that His Majesty bought it for me.
34:50A lot of people buy meat-flavored Jagarico from Maizuru.
34:55Did you write a letter to His Majesty?
34:57No, I didn't.
34:59That's amazing.
35:01His Majesty eats Jagarico.
35:04I don't know if he ate Jagarico or not, but I wrote a letter to His Majesty.
35:07That's amazing.
35:08We asked the studio to show us the current line-up of products.
35:15Is it a beef tongue flavor?
35:17It's a beef tongue flavor.
35:19Is it a beef tongue flavor?
35:21It's not crispy at all.
35:24It's a beef tongue flavor.
35:27It's a beef tendon flavor.
35:30It's a beef tendon flavor.
35:33He doesn't use a tongue.
35:35It's a beef tendon flavor.
35:40It smells like beef tongue.
35:48I see.
35:50It's a beef tongue flavor.
35:52I see.
35:54It's a beef tongue flavor.
35:56It's a beef tongue flavor.
35:58He eats Jagarico.
36:02I'm eating grilled meat now.
36:04It's amazing.
36:06I was eating Jagarico.
36:09Where is a beef tongue flavor?
36:11Where is a beef tongue flavor?
36:15I can't find a beef tongue flavor.
36:18It's a beef tendon flavor.
36:20There was a beef tongue flavor.
36:22Why do you have a beef tongue flavor?
36:25Why do you have a beef tongue flavor?
36:27I'm curious about various flavors.
36:32Many people like soy sauce the most.
36:40I see.
36:43This is good.
36:45This is good.
36:47It's easy to understand.
36:49It's easy to understand.
36:52You can put it in the standard menu.
36:55It's not sold in Kyushu.
36:57This is good.
37:02I want it.
37:07It's a beef tendon flavor.
37:09It's really good.
37:11How do you come up with a new flavor?
37:13We have a meeting once a year to come up with a new flavor.
37:18We come up with a new flavor that is popular now.
37:21We come up with a new flavor that was popular in the past.
37:25We used to run a fan site in Jagarico.
37:29I made it with the fans of the fan site.
37:33Is this a fan site?
37:35This is a fan site called Jagarico.
37:38Is this a school?
37:40It's a school motif.
37:42How do you get in?
37:44Can anyone get in?
37:46When I first started, I wrote a request for Jagarico on the back of the cup.
37:54I was the first to be applied.
37:57I took an entrance exam.
38:01I wrote a request for a passionate feeling for Jagarico.
38:05I was the first to apply.
38:07We all read it and entered a passionate person.
38:11Is it a proper exam?
38:13It's a written exam.
38:15Does that mean you failed?
38:17Of course.
38:19There are people who write blank.
38:23I didn't want them to get in.
38:26Why did you make it a fan site?
38:29It's better to open the door to everyone.
38:32I wanted to make it a passionate group.
38:34I wanted to make it a gathering of passionate people.
38:37At that time, the number of homepages was increasing.
38:42It was called ROM.
38:44It was a group of people who just read.
38:47I didn't want people who just read to come.
38:52I wanted people who made Jagarico with me to come.
38:56I took the entrance exam.
38:58I wanted people who were passionate to come.
39:00I asked people on the site what kind of taste they wanted to eat.
39:08I also asked for a joke.
39:12I also asked for a handwritten character of Jagarico Kirin.
39:17I decided everything by voting.
39:20I also made a student council.
39:23You are very particular about it.
39:25If you are so particular about it, why don't you make it a fan site?
39:30I wanted to make it a fan site for people who really like Jagarico.
39:38I also held a real student council.
39:40I invited the president of the student council to my company.
39:44Did you hold a meeting like an office meeting?
39:46I held a meeting like an office meeting.
39:48It's a very particular event, but you can't join it easily.
39:53I couldn't join it, and I had to graduate for three years.
39:56Why?
39:58Will you leave the school?
40:00If you don't have a fever, you can leave it alone.
40:04I thought that new ideas and ideas would come out if I entered a new place.
40:12That's amazing.
40:13I'm convinced now.
40:15I think the weak point of the community is that if you only gather people who like Jagarico Kirin, the number of children will increase.
40:21There is a fever, but it will be a one-sided fever.
40:24But Jagarico Kirin is gone.
40:26Yes, that's right.
40:28Jagarico Kirin is gone.
40:31Jagarico Kirin has been abandoned.
40:33Did Jagarico Kirin disappear?
40:34It was abandoned.
40:35Jagarico Kirin disappeared because it was about to graduate.
40:37You should have left it.
40:40I have another fan site where you can join in a new app.
40:46There is no test?
40:48There is a test.
40:49There is a test.
40:50You're definitely going to squeeze it.
40:52That's right.
40:53That's right.
40:54But fever is important, isn't it?
40:56It's been 29 years since it was released.
40:59It is now considered invalid to win first place in the number of snacks sold.
41:06What is Jagarico's new attempt?
41:10Everyone in front of the TV.
41:12I always want to move well.
41:15But I'm worried about my knee joints.
41:18But I don't know what to do.
41:21I would like everyone to pay attention.
41:23It's a point.
41:25Collagen, the savior of knee joints.
41:29That's right.
41:31The joint cartilage in the knee joint is important for daily movements such as standing and sitting.
41:38In fact, more than half of the joint cartilage that acts as a cushion on the knee is collagen.
41:45However, collagen in the body decreases, so there is a sense of discomfort in the movement of the knee.
41:53Morinaga's functional product.
41:56Delicious collagen drink.
41:59This one contains 10,000mg of collagen peptide, which is easy to absorb.
42:05What's more.
42:07It's delicious.
42:08It's a peach flavor.
42:09That's right.
42:10It's like a really delicious juice.
42:14Some people say it smells bad.
42:18But this is delicious.
42:20Delicious collagen drink.
42:2212 bottles are available for 3,460 yen including shipping and tax.
42:27However.
42:29If you receive a call within 30 minutes.
42:33It's 1,000 yen.
42:35Moreover.
42:37It's only for 500 people.
42:3912 delicious collagen drinks.
42:426 more.
42:44A total of 18.
42:46The price is 1,000 yen.
42:48Morinaga Seika will pay for shipping.
42:51Free shipping.
42:53A total of 1,000 yen including tax.
42:58The order number is 0120-088-513.
43:04Please go to 088-513.
43:08Morinaga.
43:10It's almost 29 years since it was released.
43:14It has won the first place in the number of snacks sold.
43:18It is considered to be a real thing.
43:21What is the new product of the absolute king Jagarico?
43:25In September 2023.
43:27We released a product called Jagarico Hosoiyatsu.
43:31Jagarico Hosoiyatsu.
43:33I don't use any puns here.
43:36Simple puns.
43:38That's true.
43:39Why?
43:40I don't use it at all.
43:43Why didn't you use it?
43:45I thought you would use it.
43:49I wanted to convey that it was thin.
43:53I wanted the target audience to buy it.
43:57So I named it Hosoiyatsu.
44:03Hosoiyatsu.
44:05Hosoiyatsu.
44:07Is it 55 pieces?
44:09It contains about 55 pieces.
44:11It took about four years to develop.
44:15Did it take that long?
44:16Why was it so difficult?
44:18Jagarico Hosoiyatsu was just thin.
44:21However, it broke, bent, and the texture was not good.
44:28It took four years to solve such problems.
44:32I will eat it.
44:33Thank you very much.
44:35You eat a lot.
44:42I see.
44:44It's delicious.
44:49It's delicious.
44:52Hosoiyatsu.
44:54There are two Hosoiyas in Japan.
44:57You are the type of person who explains a lot.
45:01There are many things.
45:03Is the cut of the package thin?
45:05It's thin.
45:07It's true.
45:08It's a little thin.
45:11It's a little thin.
45:12The silhouette is very thin.
45:15It's thin.
45:17Are all the silhouettes different?
45:20The giraffe is different depending on the product.
45:24I didn't know that.
45:26The name is also different.
45:28Is the name different?
45:29Yes.
45:30Does it have a name?
45:33What is it called?
45:34The salad is called JAGAO.
45:36The cheese is called RIKAKO.
45:38This is my father and mother.
45:40The butter is called JAGASAKU.
45:42JAGASAKU.
45:44JAGASAKU.
45:46The butter is called TARAKO.
45:48TARAKO.
45:50It's a version with JAGA and a version without JAGA.
45:54What is the name of Hosoiyatsu?
45:56Hosoiyatsu.
45:59I can't remember the name.
46:02Hosoiyatsu is not loved at all.
46:05Don't tell lies to Hosoiyatsu.
46:08Maybe it wasn't there.
46:10It's Hosoiyatsu.
46:12It's Hosoiyatsu.
46:13It's Hosoiyatsu.
46:14Then it's not connected at all.
46:17I'm sorry.
46:18Why did you make a thin type of JAGARIKO?
46:21At first, there was a research base in Utsunomiya.
46:28There was a candy contest for elementary school students.
46:32There was an idea that it would be fun if there was a thin type of JAGARIKO.
46:39So I started developing a thin type of JAGARIKO.
46:42I've been doing a lot of things other than thin.
46:46On the other hand, the woman in charge of the project at the time wanted a JAGARIKO that could be eaten without thinking about anything.
46:55I thought there was a chance to make it thinner.
46:59It takes four years to develop.
47:01That's right.
47:02It's about the same as what a child says.
47:05You can say anything to a child.
47:08When did you decide to release it?
47:10It took two years to release.
47:14Before the release, we had a second test release.
47:18The first time, we released it under the temporary name of Hosoiyatsu.
47:24I asked the audience what kind of name they wanted.
47:28They said Hosoiyatsu.
47:29I see.
47:30The simple one was good.
47:32At the second release, I asked if it was okay to really release it.
47:38I explained to them that it was a book release voting station.
47:41I don't think it's something Urugawa would listen to.
47:44I think it would be good to say it openly.
47:47I asked the audience if it was okay to really release it.
47:52The original goal was to get 10,000 votes.
47:54But we got 170,000 votes.
47:56That's how the book was released.
47:58I don't know if 170,000 votes is okay to really release it.
48:01I don't know what they want to hear.
48:03I wanted them to say it quickly.
48:06Finally, a message for the future.
48:10I did it when I was there.
48:13I wanted people from overseas to eat it.
48:18When I did it, it didn't go well.
48:21It wasn't easy to go overseas.
48:24It didn't go well.
48:26We didn't have a solid foreign organization.
48:31Now, the members have a solid organization.
48:34I'm doing my best to get people from overseas to eat it.
48:39I don't know if it will take 5 to 10 years.
48:42I want people from overseas to enjoy it, not just in Japan.
48:48I've been involved with Jagariko.
48:51I want people to grow with it.
48:57When I get older, I want people to remember what I used to do.
49:02I want people to grow even more.
49:05I want people from overseas to eat it.
49:09Jagariko is now a brand.
49:13It's an IP.
49:14We sell a lot of goods.
49:17I want people to enjoy Jagariko.
49:22I want more people to like Jagariko.
49:28It's time to say goodbye.
49:33Thank you for your time today.
49:35Thank you very much.
49:42You took a picture of the award.
49:44I got an award.
49:46Why Jagariko?
49:48This is the seed of the future.
49:55You can't sleep well.
49:57You can't get up well.
50:00The cause of this may be the quality of your sleep.
50:05So.
50:07Ajinomoto Greenup.
50:10This is a sleeping supplement.
50:17It costs 500 yen.
50:22What kind of sleep is good quality sleep?
50:25I will explain it to MIHASHI.
50:29This is a graph of good quality sleep and bad quality sleep.
50:35Good quality sleep leads to deep sleep.
50:41This is the point.
50:44The beginning of sleep determines the quality of sleep.
50:48The beginning of sleep is important.
50:51I didn't know that.
50:53Ajinomoto Greenup helps you sleep deeply.
51:02The secret of Greenup's greatness.
51:04This is the main ingredient, GRISIN.
51:10Ajinomoto Greenup takes 3000mg of GRISIN at a time.
51:15This is twice as fast as sleeping.
51:20This is amazing.
51:24There are many people who like Greenup.
51:31I have been using Greenup for 4 years.
51:37I haven't heard that.
51:41I have been using Greenup for 5 years.
51:44Is that true?
51:45That's true.
51:47I can sleep well.
51:50This person.
51:52Sleeping changes your life.
51:54I will continue Greenup for good sleep.
51:58Ajinomoto Greenup has been selling for 11 years.
52:02Ajinomoto Greenup has been selling for 11 years.
52:06A new product has been released.
52:10This product costs 500 yen.
52:13If you try this product before the renewal, you can try it again.
52:18This is less than half the price.
52:20I will buy this.
52:22You can apply by calling 0120-118844.
52:28You can apply by calling 118844.
52:31I can sleep well.
52:35I can sleep well.
52:38You are my important partner.
52:41You can sleep well with ONE COIN.
52:45Call now.
52:47Ajinomoto Greenup has been selling for 11 years.
52:51Ajinomoto Greenup has been selling for 11 years.
52:54I received an e-mail.
52:57I received an e-mail.
53:00I haven't heard what the e-mail said.
53:02The e-mail said that I slept well.
53:06The e-mail said that I slept well.
53:09You are brave enough to say that.
53:14Is that so?
53:15Mr. Yamato has been sleeping well.
53:18Is that so?
53:19If you say so, I can't say it.
53:23I usually say that.
53:26My life, I love you more.
53:32I love you more.
53:36I love you more.
53:37We have introduced the technology of Yamato.
53:43Next time, Hotel New Otani.
53:46It's delicious.
53:47In a good way or a bad way, it's a life-threatening.
53:50Every Monday at 11 p.m.
53:52If you want to watch the program again, please watch it on TVER.