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00:00Reading Entertainment, where you can find the next book you want to read with your favorite reader, Honami Suzuki.
00:07Did you read that book?
00:11Let's find a book that makes you want to read, starting with a little bit of a maniacal project.
00:17Now, today's topic is...
00:20There is a delicacy in a masterpiece.
00:24The word for delicacy is derived from the word for delicacy.
00:31What kind of color does it give to the story?
00:36Today's guest is Hika Harada, the author of the hit series, Ranch Zake Furuhon Shokudou.
00:44She will tell us about the behind-the-scenes of her work.
00:47There are a lot of shops that are open during the day.
00:52So that's why you came up with Ranch Zake.
00:57And the bookstores have been very popular since before the book was released.
01:01The most popular novel, Kahune, was nominated for the Miraiya Novel Award.
01:10Its author, Akiko Abe, starred in the novel.
01:15What kind of world is it that was created with so many impressive dishes in the story?
01:23First, you take it in your hand, look at it, and smell it.
01:28You can take it to the next level smoothly.
01:33Before that, let's start with this.
01:37The ranking of books you want to read tomorrow.
01:41This is the cooking recipe book ranking of Maruzen Marunouchi Honten.
01:48This is the ranking from 10th to 6th.
01:5410th place.
01:56The author of the book, Yase Soup 100, is Jun Eda.
02:01He is a cooking researcher from Soup Stock Tokyo.
02:089th and 7th place are the recipes from famous chefs, like Chef Kasahara and Chef Ochiai.
02:20The 8th place is the recipe book of the cook, Megumi Fujii.
02:31This is the recipe book of rice balls and miso soup.
02:40This is the recipe book with balanced ingredients.
02:47The 6th place is Shunkon Cafe Gohan.
02:51This is the 8th book in the series.
02:54The 5th and 1st places will be introduced later.
02:59What does the world of food have to do with the story?
03:17Here it is.
03:21We have prepared a shelf.
03:25There are many dishes in this book.
03:35It looks delicious.
03:38I think I know what it is.
03:41I think I know what it is.
03:45I want to eat more when I see pictures like this.
03:51This time, we have invited Hika Harada, a novelist who has written many stories about food.
03:59Nice to meet you.
04:02You have written many books about food.
04:07Do you like to eat?
04:10Yes, I like to eat.
04:14When I first started writing novels, I didn't write much about food.
04:19It's been 10 years since I was asked to write a novel about food.
04:28At that time, cooking books were not so popular.
04:33I was asked to write a novel as soon as possible.
04:38Hika Harada is a writer.
04:41In 2007, she won the Subaru Literature Award for her novel debut.
04:47She has written many stories about food.
04:56Among her many novels, the one that is particularly popular is the Lunchzake series.
05:02Why did you decide to write a book about food?
05:06I was asked to write a book about food.
05:13I used to live in Abe-no-no, Osaka.
05:17There are many drinking places in Abe-no-no.
05:21There are many places where you can drink in the daytime.
05:26At that time, I ate lunch there and drank a lot.
05:34That's why you decided to write a book about food.
05:39Shoko Inumori, Arasa Batsuichi.
05:43Her job is a watchman.
05:46She watches over people and pets in her bed.
05:52Shoko's only luxury is the Lunchzake after work.
06:00It's a heart-warming novel about food.
06:05Is this a real job?
06:07No, this is a fictional job.
06:10Let's see how the food is drawn.
06:15This is a bowl of meat on the top left of the shelf.
06:21I would like to introduce a part of the Musashikoyama Nikudon.
06:27First, miso soup and small plates were brought.
06:32On top of that, a small bowl of nori was brought.
06:40This is a good snack.
06:43A bowl of meat came to her while she was licking the light-flavored tsukudani.
06:49Wow!
06:51She held it down so that she wouldn't speak.
06:55Her nose was open.
06:57The sliced beef was placed on top of the bowl and opened like a rose.
07:05On top of that, there was a lot of black pepper.
07:09I've never seen such a beautiful bowl before.
07:15It looks delicious.
07:17Did you read it like that?
07:20How did you read it?
07:22I read it like this.
07:25It's like I'm out of breath.
07:27By the way, how do you read it?
07:31I read it like this.
07:34It depends on the reader.
07:37It's interesting.
07:40Is this onomatopoeia the key point?
07:44Yes.
07:45I think it's difficult to draw food.
07:49So I try to draw food carefully from the edge.
07:58What does it mean to you to have food and alcohol for lunch?
08:08The main character, Shoko, goes to various houses to talk to people.
08:15There are a lot of things that heal people.
08:19I think Shoko gets a lot of pain.
08:24I think going to the store can heal people.
08:30It's like not taking it home.
08:32That's right.
08:33It's like putting on a cushion.
08:35I think a lot of ordinary people do that to refresh themselves.
08:41Shoko goes to various places because he has a request.
08:47The story tells the setting that he can go anywhere.
08:51This is the title of each episode.
08:54Please look at this.
08:56The first week is a meat bowl in Musashikoyama.
09:02The second week is a lamb cheese burger in Nakameguro.
09:06The third week is sushi in Marunouchi.
09:10The title of each episode is the name of the town and the name of the dish.
09:16Why did you choose this title?
09:19When I was asked about this novel,
09:22I was often asked what is the most important thing and where do I start.
09:27The town is very strong.
09:31The towns in Tokyo are really different.
09:35For example, in Shibuya, Daikanyama, Nakameguro, and Yutenji,
09:39the atmosphere of the people living there is completely different.
09:44The atmosphere of the people wearing clothes is completely different.
09:47I wanted to show the town of Tokyo.
09:51I went to the town, ate, and thought about the purpose of the people living in this town.
10:00The town is the most relevant to the story.
10:03There are many towns in Tokyo.
10:05Ms. Harada, could you put the lunch you just talked about in this shelf?
10:11Yes.
10:12Next to the meat bowl.
10:14Thank you very much.
10:16Thank you very much.
10:20I was talking about the book I read.
10:22Let's have some tea.
10:23I thought the atmosphere was very nice.
10:28I thought it would be nice to have a place like that here.
10:31The atmosphere is in the Furuhon Shokudou.
10:35The Furuhon Shokudou Shinsou Kaiten, which was released in June this year,
10:40is set in Kanda Jinbocho, a town of Furuhon, not a town of various towns, unlike Ranchizake.
10:48Why was this set in Jinbocho?
10:51I lived near Jinbocho at that time.
10:55I was asked if I could write a story about Jinbocho.
10:59I thought it would be nice to write a story about Jinbocho.
11:03So I decided to write a story about a woman who decided to open a Furuhon shop and the town of Jinbocho.
11:12The Furuhon Shokudou is set in a small bookstore in Jinbocho.
11:18The older brother, Jiro Takashima, who was running the bookstore, passed away.
11:23His younger sister, Sango, moved from Hokkaido and decided to open the shop.
11:30And her relative, Mikiki, a university student majoring in Japanese culture, decided to help the shop.
11:39Sango and Mikiki interact with local people such as publishers.
11:46And Chinese food and curry are featured in Jinbocho.
11:54So you moved to a town rather than Ranchizake.
11:59Yes. Jinbocho is an interesting town in many ways.
12:04It's a town with a history.
12:06There are bookstores and delicious food.
12:09Did you do a lot of interviews in Jinbocho?
12:13Yes, I did.
12:14While I was running the Furuhon shop, there was a person who was running a bookshop behind the shop.
12:20I didn't know that.
12:21I talked to the president of the publisher who has been coming to Jinbocho for a long time.
12:29When I asked him if he wanted to write a book about Jinbocho, he said yes.
12:33He told me a lot of things.
12:35It helped me a lot.
12:38So a community has been established there.
12:42It's different from Ranchizake.
12:44It's a town with a history.
12:48That's right.
12:49It's a town with a history.
12:50It's a town with a history.
12:51In Jinbocho, there are many famous shops such as Chinese food, curry, and ramen.
13:00Furuhon Shokudo is a bookstore.
13:04I think the point is that literary works and food appear at the same time.
13:09I'll show you an example.
13:11This is a scene where the main character, Takashima Sango, asks his acquaintance, Hanamura Takefumi, for a favor.
13:22Hey, can you get me the Shanghai-style meat yakisoba from the Chinese restaurant over there?
13:31I feel like eating that right now.
13:35If you don't mind, can you get me the same one?
13:38That's it.
13:40The yakisoba that Shotaro Ikinami liked.
13:43I wanted to try it, but it was a little expensive, so I didn't have it yet.
13:49Suddenly, he smiles.
13:52After all, the power of food is great.
13:58First, I started with the soft noodles.
14:02The thin noodles are lightly grilled, and there are vegetables such as pork, bean sprouts, and onions on top.
14:13It looked like a simple dish, and it had a deep taste.
14:19It's delicious.
14:22Mr. Kenbun, who was in charge of the yakisoba, muttered,
14:29It's really delicious.
14:32As expected, it is the favorite food of Mr. Ikinami, a gourmet.
14:39Here, too, the word Ikinami Shotaro appears, so I think the work will be a little deeper.
14:46Why was this subject treated?
14:49This story is not just about going to various places like lunch,
14:54but it is also a proof that you live in that town.
14:59There is a Takashima bookstore, and the two people who work there are in that town.
15:05I think that the scene of eating comes out in the sense that I want to bring out such a connection.
15:15By the way, I have a picture of a shelf prepared this time.
15:20Can you tell me what kind of dish this upper right is?
15:26The upper right is a shop called Ranchon.
15:28It's near here.
15:31The beer restaurant, Ranchon, appears in the final episode of Furuhon Shokudo.
15:37The main character, Sango, and a man from Hokkaido, Higashiyama.
15:44Although they know that they have feelings for each other,
15:48it is a scene where they eat together without being able to step out until the afternoon.
15:56When I put a knife in the minced meat cutlet that was brought,
16:00meat juice spilled from the inside.
16:04It was a great joy to share it with two people.
16:10I chewed on the minced meat cutlet, which was full of meat and meat juice,
16:18and I wanted to keep the beauty and time in my memory for a moment.
16:28My love.
16:31Maybe the last.
16:34I'm sure this will never happen again.
16:40By the way, what is the dish below the left?
16:43Below this is a shop called Menamu no Hotori.
16:45Ah, Menamu no Hotori came out.
16:47It's a shop that's been around since the time when Thai food didn't come out so much in Japan.
16:53Thai food, Menamu no Hotori, appears in the fourth episode of the second series,
16:57Furuhon Shokudo Shinsou Kaiten.
17:02Mikiki, who helps out at the bookstore, and Kenbun, the publisher's employee,
17:07and Takefumi Hanamura.
17:09The two of them are close to each other.
17:11Mikiki invites Kenbun, who was busy at work and was far from the bookstore, to lunch.
17:19Isn't this the first time you two have come to this shop?
17:24That's right.
17:26Because it's the first time I've eaten Thai food with Kenbun.
17:31Ah, that's right.
17:33But it's a shop you've come to a lot, isn't it?
17:36Why?
17:38Because I ordered without looking at the menu.
17:42Green curry is delicious because it has a lot of sweetness of coconut in the spiciness,
17:49and Tom Yum has a deep taste.
17:53It's a familiar taste.
17:57The rice is not jasmine rice, and the white rice is kind and nice.
18:05Why don't you come?
18:08Huh?
18:10I was eating that spicy but gentle Thai curry, and naturally words came out.
18:21I want to bring a book and eat it while walking, and read it while eating it.
18:26I want to walk around Jinbocho.
18:32And at the Takashima bookstore,
18:36the people who gathered here talked about the books they read,
18:40and they said, let's have some tea.
18:42I really like that atmosphere.
18:46I wish I could do that here, too.
18:50I wish I could go to a place like that.
18:58The atmosphere is included in Furuhon Shokudou.
19:02Mr. Harada, can I put Furuhon Shokudou and Furuhon Shokudou Shinso Kaiten on this shelf?
19:14Thank you very much.
19:18After this, we will announce the 1st place from the 5th place in the cooking recipe book ranking.
19:28The ranking where you can find the book you want to read tomorrow.
19:33The cooking recipe book ranking of Maruzen Marunouchi Honten.
19:39The announcement of the 1st place from the 5th place.
19:43The 5th place.
19:451% rice that can be used as a lunch box.
19:48FURIOKI.
19:50In the 2nd series, she won the cooking recipe book award for 2 consecutive years.
19:59The 4th place.
20:01Steamed Okayu.
20:05The cooking recipe book of Wu Wen, a researcher from Beijing.
20:10It contains healthy menus that will make your body happy.
20:18The 3rd place.
20:19New home-style Chinese food.
20:24Chinese food that is oily and has a strong taste.
20:28We introduce Chinese food that has been eaten in Chinese homes.
20:37The 2nd place.
20:39Tsurezure Hanako's body preparation bowl.
20:44The recipe book of Tsurezure Hanako, which is serialized in the newspaper.
20:50Vegetable-incomplete seafood bowl.
20:54The intestinal environment preparation bowl.
20:57We introduce menus that will make you feel better.
21:02And the 1st place.
21:07The breakfast laboratory at 7 am.
21:11Salted kelp soup that can be made in 1 minute.
21:15It contains simple recipes that can be made in the morning.
21:22In addition, we found a slightly unusual recipe book this time.
21:28My Peperoncino, a basic and arranged recipe made by 18 skilled chefs.
21:37I thought it would be interesting to make one with Peperoncino, so I made a project.
21:4418 Italian chefs representing Japan introduce their own Peperoncino and arranged recipes.
21:54In addition, we interviewed the chef's tools and his philosophy on cooking.
22:00The editor who planned it is a cook.
22:04Peperoncino is easy to discuss on SNS and comments.
22:12People who are particular about Peperoncino say that it is not Peperoncino if you put consomme in it.
22:20It's called the Peperoncino police.
22:23There are people like that, so it's a dish that everyone is passionate about.
22:30The chef's unique recipe that does not lose to that passion.
22:36He put a lot of cooking photos on it and tried to make it so that everyone can make the same taste.
22:42I don't think it will taste the same.
22:45The best way to eat Japanese rice cooked by J.A. Zenno.
22:52J.A. Zenno, the U.S. Department of Agriculture, supervised.
22:55A recipe book to eat rice deliciously.
22:58It's good.
23:01There is a page that introduces 47 types of rice and 47 types of rice in 47 prefectures in Japan.
23:1347 types of rice in 47 prefectures.
23:16It is a chart with texture and taste.
23:19It is a chart with texture and taste.
23:25The rice in each prefecture is introduced as a combination of what kind of rice is suitable.
23:33For example, Akita Komachi is said to be suitable for Shirakami Negi Rayu, which is a ra-yu that eats sweet green onions.
23:44Simple meal over 10 years.
23:49It is a recipe book of a cook, Asuka Wada.
23:55At the beginning of her marriage, she had no cooking experience.
23:58Now, she is a cook who makes rice for five families.
24:03She summarizes cooking tips that can be passed on because she had no experience.
24:08She records a recipe for a side dish that is brown and plain, but relaxing.
24:15The number of parts is more than 340,000 in the series.
24:21I devised a recipe name so that people who are not good at cooking would be interested in it.
24:27I also wrote the recipe as if I were talking to a friend who came to my house.
24:37For example, meat and potatoes.
24:42Beef or pork.
24:46Carrots or not.
24:50I came up with a recipe while thinking about it.
24:55It is written in a sentence that Wada can talk to.
24:59I wrote it so that people don't think that it's a failure if it collapses.
25:03I wrote it to convey that it's okay.
25:08This is a traditional Korean dish that was taught to her by a former cook.
25:13It's called Pude-Gohan.
25:16This is a popular Korean restaurant in Nishi-Ogi-Kubo that you can't make a reservation for.
25:20It's called On-Gi.
25:22It's a cute restaurant.
25:24This is a recipe book of a young and famous chef, Kan Gun-san.
25:28This is a recipe book of a young and famous chef, Kan Gun-san.
25:32Kan-san is from Korea.
25:34He was a cook in the army.
25:39He made 300 servings of food in just 5 people and 2 hours.
25:45He was asked to make delicious and nutritious food to strengthen the army.
25:54It's a great experience.
25:55He made 52 Korean dishes, including pork and squid bulgogi, which were especially popular during his time as a cook.
26:07Sashimi.
26:09I'm most happy when people say that my food is delicious.
26:16In fact, this book was drawn in a manga by Kan-san when he was a cook.
26:23When I was a cook, I wanted to record a story because it was very interesting.
26:31But I couldn't express it in words.
26:35I've been making manga for a long time, so I challenged myself to a manga.
26:41Is there anything you want people to eat in the studio?
26:48On-Gi is famous for Namul.
26:50Namul is a signboard menu.
26:55Kan Gun-san, a former cook, came to the studio.
27:01Nice to meet you.
27:05I brought you delicious Namul.
27:08It's wonderful.
27:12It's a little different from the usual Namul.
27:17I added seasonal flavor.
27:18Itadakimasu.
27:23It's like a salad.
27:25Yes, it's like a salad.
27:27What kind of seasoning do you use?
27:29I use the least amount of seasoning.
27:35It's delicious. I can't stop eating.
27:38Why do you open a restaurant in Japan?
27:41I came to Japan to study abroad.
27:43Japanese food is very fun.
27:46Korean food is very lonely.
27:49Lonely?
27:51I want to show various Korean food.
27:54It's like a single meal.
27:56It's amazing.
28:03What is the food that becomes a picture drawn by the author of the popular book, Kafune?
28:09From now on, I would like to talk to Ms. Akeko Abe, who wrote the novel Kafune, where unique dishes appear one after another.
28:20However, Ms. Abe, your child will be born soon.
28:25This time, I would like you to appear remotely for the first time on the program.
28:30Thank you, Ms. Abe.
28:34Can you see us?
28:36Can you see us?
28:38Yes, I can see you.
28:43Writer Akeko Abe
28:46In 2008, she won the 17th Romantic Prize at Okujo Boys and made her debut.
28:54In 2020, she was selected as the No. 1 bestseller of the year at the 2020 Bunko Festival.
29:08And this year, she published her new book, Kafune.
29:13She is a well-known novelist.
29:16In the studio, we have Ms. Soe Kawakita, the editor of Kodansha, who is a huge fan of this book.
29:25Nice to meet you.
29:27Let's take a look at the menu again.
29:31There is a dish with white noodles on the bottom right.
29:36I think there are many other dishes besides this dish.
29:40Was there any impressive dish?
29:42I think it's meat.
29:43I think so, too.
29:45There are recipes for the dishes in the book.
29:52Here they are.
29:57Who came up with this idea?
29:59We did.
30:01Ms. Kawakita, you're good at this.
30:04When I read a book, I get hungry.
30:07I want to cook and eat.
30:09The editor of Kodansha did his best to make this book.
30:15You can read this book on the website.
30:19The editor of Kodansha did his best to make this book.
30:25Kaoru Nomiya, who works at the Ministry of Justice,
30:29was killed by his brother Haruhiko, who was in love with him.
30:34He met his brother's ex-girlfriend, Setsuna Onodera, from his brother's will.
30:41Eventually, he decided to help his girlfriend's family business, Kafune.
30:49Kaoru, who lost his brother, and Setsuna, who was his ex-girlfriend.
30:55As they ate, the distance between them gradually shrank.
31:01In the book, Setsuna was sent to a house.
31:05She started to make delicious dishes with the ingredients in the house.
31:10She made special dishes, such as big boneless meat and extremely spicy penne arrabiata.
31:20Ms. Abe, did you come up with the idea of this book
31:25because you wanted to write a story about cooking?
31:28At first, I was going to write a story about cooking with the editor in charge.
31:36However, the pandemic broke out while I was thinking about it.
31:42At first, I was going to write a story about Setsuna, a great chef,
31:48and Kaoru, who answered various requests and moved to various places by wagon.
31:53At first, I was going to write a story about recovering what Kaoru was holding in his heart.
32:03However, I thought that eating was the most inseparable thing in life
32:11because I was aware of the fact that my close life was being threatened by the pandemic.
32:16So I decided to write a story about eating.
32:21The pandemic has been very unusual.
32:26I think the focus has been on how we eat and live.
32:34What did you focus on when you described cooking?
32:40There is no video in the novel, but cooking is something you can touch.
32:48So I focused on the smell, color, warmth, touch, and other things that are related to cooking.
33:02I'd like to introduce one of the stories.
33:07This is the story about Setsuna's first dish, boiled somen noodles with warm soy milk soup.
33:16When I took a bowl of boiled somen noodles in my hand, it was true.
33:22Delicate somen noodles are sinking into the thick milky white liquid.
33:29The white like a pure snowfield is colored with the pale brown of ground sesame seeds and the red of chopped tomatoes.
33:39It's beautiful.
33:41My voice spilled out.
33:45I felt the color for the first time in my life.
33:50The color of the bowl looked beautiful.
33:55I took a bite of the soup, which smelled so good.
34:02It's delicious.
34:05It's very soft.
34:08The rich umami spreads in my mouth and soaks into my body.
34:16I can feel the umami just by reading the story.
34:22I can feel the umami just by reading the story.
34:27I can feel the umami just by reading the story.
34:34I can feel the umami just by reading the story.
34:41Setsuna, who makes such dishes, is depicted as a character who expresses logic and theory.
34:48I'd like to introduce a symbolic scene of Setsuna.
34:51It's a scene where Setsuna and Setsuna hold rice balls.
35:00There's no point in gaining nutrition.
35:04It's abnormal.
35:06I'm aging.
35:08I'm poor.
35:10The electricity bill is rising.
35:12I'm in a poor family.
35:14The future is over.
35:17There's nothing good.
35:19If that's the case, there's no point in living.
35:25The future is pretty dark.
35:28It's great that you know that as a fifth grader.
35:33They have to live in a world that is more difficult than ours.
35:39It can't be helped if you hide it.
35:42That's the fact.
35:44But you can't say that nutrition is meaningless.
35:50You have to live until you die.
35:53If you are not healthy, it will be more and more difficult to live.
35:57Nutrition is necessary to live as comfortably as possible.
36:03Also, if you can make rice balls, your life will be more competitive.
36:09The electricity bill is rising.
36:12Setsuna is cool.
36:15I agree with you.
36:17I also want to live happily until I die.
36:27I have to eat.
36:30I don't want to waste food.
36:34I don't just want to be hungry.
36:37Do you have a role model?
36:41I don't have a role model.
36:44The main character, Kaoruko, is a very serious person.
36:53I want to be able to have a good fight with her.
36:58I want her to appear as a partner of Kaoruko.
37:09I have a personality similar to Kaoruko.
37:16I want her to say,
37:18Go, Setsuna!
37:20That's cool.
37:21Kaoruko's parents treated Setsuna like a strange person.
37:31I thought it was terrible.
37:33I thought Setsuna was cool.
37:36I want to eat Onodera's cooking.
37:40You also cook, don't you?
37:43That's right.
37:45I also want to eat professional cooking.
37:49I don't mind, but I'll pay you 3,000 yen.
37:55That's my hourly wage.
37:59Actually, I also get a transportation fee.
38:02I heard you say hello.
38:04I'll give you a bonus this time.
38:06My father and mother were happy.
38:10My mother recovered faster.
38:13I forgot the smile of the iron wall.
38:16I was in a state where I couldn't bite.
38:19Are you trying to get money from us?
38:24My mother just said she wanted to eat professional cooking.
38:30Then the common sense between my mother and I is different.
38:35I don't want to make a professional cook work for free.
38:43Onodera Setsuna said calmly.
38:47She drank tea from her mother.
38:52It's delicious.
38:56She expressed her impressions as if nothing had happened.
39:02She has her own logic.
39:06She has a sense of humanity and values.
39:09It doesn't affect people.
39:12It's cool.
39:14I think she wrote about the relationship between the two of them.
39:21It's a beautiful way to put it together.
39:25I'm good at it, too.
39:27It's a good summary.
39:29I'm good at it, too.
39:31The producer of this program is also a fan of this work.
39:36I've never read a novel that deals with cooking like this.
39:42There was a scene that left an impression on me.
39:46The expression that humans feel delicious even when they are beaten up.
39:51Kaoruko, whose brother died suddenly,
39:55gets a Louis Vuitton tea with grated apple and honey from Setsuna.
40:01He took the mug in a daze.
40:05He blew on it and then blew on the tea.
40:10The smell of the apple goes through the back of his nose.
40:16The gentle sweetness of the honey soothes the nervous system.
40:22I thought it was amazing.
40:26Humans feel delicious even when they are beaten up like this.
40:34And as soon as you feel delicious,
40:38the cells in your body breathe back.
40:44I felt that it was so powerful to feel delicious.
40:50I thought it was amazing that delicious food could help people's lives
40:56and change their lives at some point.
41:03Did you have a reason to draw it?
41:09It's my own experience.
41:12I made my debut as a novelist,
41:16but I couldn't write a work that sold well.
41:20I was in a hurry.
41:24I thought I might not be talented.
41:29When I was depressed,
41:32my mother took me to eat a hamburger.
41:37I was worried, so I didn't want to eat rice.
41:41But when I ate a hot hamburger, it was very delicious.
41:45I was very energetic.
41:47I was worried, but I didn't want to eat rice.
41:51But when I ate a hamburger,
41:55I was so energetic that I didn't want to eat rice.
42:01This story is about the relationship between Kaoru and Setsuna that cannot be named.
42:08Relationships between people can't be labeled at all.
42:12There are many genres and labels of delicious food.
42:18I thought it would be interesting to compare the relationship
42:23between Setsuna and his younger brother.
42:27I thought it would be interesting to compare the relationship
42:32between Setsuna and his younger brother.
42:36At the end of the story,
42:39Mr. Abe tried to express something that has no shape.
42:43I like that.
42:45I think it's the same as the description of food.
42:49I think it's the same as the description of food.
42:53Even if it doesn't have a shape?
42:56Whether it's love, love, family, or friendship,
43:00is it so important to label something?
43:03It's only between the two of them.
43:06I wanted Mr. Abe to write about the relationship
43:10that exists because the two of them eat delicious food.
43:15I thought it was a beautiful way to put it together.
43:20I'm in a good mood right now.
43:23It's all put together.
43:25Mr. Kawakita, since Mr. Abe is appearing remotely today,
43:28could you put the book on this shelf?
43:33Yes, I understand.
43:35Next to the somen.
43:37Thank you very much.
43:43Did you find the next book you want to read?
43:47On the program, we will put the recommended books
43:51that Mr. Honomi met on the bookshelf.
43:53I hope it will be a good reference for you to meet wonderful books.
44:00Did you read that book?
44:03Next week, a work novel special that will cheer you up.
44:08For some reason, I get stressed out
44:12by the fact that I'm a woman.
44:14I think everyone should read it.
44:18This is an announcement for those who are watching this program.
44:21We have decided to collaborate with bookstores around the country
44:26to launch a present campaign for these original book cards.
44:30For more information, please visit the program's website.