朝メシまで。2024年11月7日 創業108年！長野の老舗パン屋 朝までに3000個！《家族再生の物語》
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#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
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00:00This is the 2-hour special of Hayashi Osamu's Ima Shiritai Desho.
00:09In Ima Shiritai Desho, we will thoroughly investigate the best breakfast for the body, which has the least blood pressure, heart rate, and cold.
00:21I, Yumi Adachi, will be doing the narration.
00:25Let's go.
00:28First, let's start with the breakfast.
00:32It looks delicious!
00:33It's bread!
00:34Curry bread?
00:35Curry bread?
00:36Wow, it's here!
00:37It has eggs in it!
00:38It's sealed and half-cooked.
00:40Wow, chocolate croffle!
00:41Wow, it looks delicious!
00:42Wow, it looks delicious!
00:44Wow, it's so fluffy!
00:45Wow, it's so fluffy!
00:47This shop has been in business for 108 years.
00:51It looks like a manga.
00:52Wow, it looks delicious!
00:53It's beautiful!
00:54There are so many kinds!
00:57How many breads do they bake in a day?
00:59It looks delicious!
01:00It looks delicious!
01:02Wow, it looks delicious!
01:04Wow, there are so many kinds!
01:083,500!
01:093,500!
01:10That's a lot of bread!
01:11That's a lot of bread!
01:12That's right!
01:14This shop has been in business for 108 years.
01:18108 years!
01:20This is the story of a bread maker and his family.
01:34Oh, it's pasta!
01:38It's Japanese style.
01:39Yes, it is.
01:40It tastes like soy sauce.
01:41Yes, it does.
01:42It tastes like mushroom pasta.
01:45Let's eat!
01:46Let's eat!
01:47Itadakimasu!
01:48Itadakimasu!
01:49It looks delicious!
01:50It looks delicious!
01:51I'm so hungry!
01:53It looks delicious!
01:55It's delicious!
01:56It's delicious!
01:57You're good at baking bread, but you're also good at making pasta.
02:02You love to act like you're eating, don't you?
02:03I love to act like I'm eating, don't I?
02:04You love to act like you're eating, don't you?
02:05I've only eaten one kind of pasta that I thought was delicious.
02:11I'll aim for the best!
02:13I see.
02:14I won't lose!
02:15You were busy, weren't you?
02:16Yes, I was.
02:18It was like a festival.
02:21I was so busy that I couldn't stop laughing.
02:27My mother, my wife, my eldest son, my second wife, my third wife, and my second child.
02:36Wow!
02:37I see.
02:39I'm so happy to be able to eat together with my family after the festival.
02:48It's a happy thing.
02:50It's amazing that you're so happy to be with your family.
02:55There is a family restaurant in Suwa City, Nagano Prefecture.
03:02It opens at 6.30 a.m. and is lined up like this.
03:07It's delicious because it has a special feeling.
03:10Suwa's bakery is called Taiyo Pan.
03:12Taiyo Pan.
03:14It's not an exaggeration to say that our children are also made with Taiyo Pan's bread.
03:21Taiyo Pan is an important bakery.
03:26The shop opened a long time ago.
03:29It's been 108 years since it opened.
03:34100 years in Nagano is a long time.
03:37That's right.
03:40It's a shop that has been loved by the locals for four generations.
03:47But it's in danger of extinction.
03:50There was a time when everyone thought that they didn't want to pass.
03:55Everyone?
03:57Children who don't remember playing with their parents who work day and night.
04:05I didn't want to pass when I saw my parents.
04:11The children all left home and were separated once.
04:15However,
04:17I felt like we were connected by our hearts.
04:25I wonder what happened.
04:27The feeling of parents who noticed for the first time after leaving.
04:31And the children came back to Taiyo Pan.
04:36How did you feel when everyone came back?
04:39I was very happy.
04:40That's great.
04:44Tonight is the story of the family reunion, which was the stage of the Taiyo Pan bakery for 108 years.
04:53They were separated once.
04:55Everyone.
04:56What is this?
04:57But everyone was eating together.
04:59Everyone came back.
05:01And they look very happy.
05:03I'm very curious.
05:06What kind of work are they doing on this morning meal?
05:11The work of the middle of the night begins.
05:144 o'clock?
05:15What time are they up?
05:23What time did you go to bed?
05:26Good morning.
05:29Do you go to work together?
05:31That's right.
05:32He is my brother-in-law who works with me.
05:35We live on the third floor, so we just get off and go to work.
05:40Is it a store and a house?
05:42That's right.
05:43It's good to be close.
05:45But it's 12 o'clock.
05:53Do you always work from this late at night?
05:56We start preparing the dough on that day.
05:59I didn't know that.
06:01We start working from this late at night.
06:13Is this butter?
06:15It feels good.
06:17Butter and eggs.
06:20The dough is ready.
06:27There are important ingredients that are essential for making dough.
06:32What is this?
06:36Ice water.
06:37What kind of water do you use?
06:43They use ice water.
06:46Do you put it in?
06:47Yes, we put it in ice water.
06:49Ice water?
06:50The temperature of the dough rises due to the friction heat of the mixer,
06:55and the temperature of the dough rises due to the fermentation itself.
06:59The secret to making delicious bread is not to raise the temperature to the point where the yeast is easy to activate.
07:07You even think about that.
07:09He is delicate.
07:12If the dough is fermented too much,
07:15it loses its umami.
07:17I see.
07:19It becomes tasteless bread.
07:22It shouldn't be fermented too much.
07:25It's good.
07:26It feels good.
07:29It looks good.
07:30I'm going to add the breadcrumbs.
07:32Breadcrumbs.
07:34We start with 45g.
07:37It's a good combination.
07:45It's coming out.
07:47What kind of bread is this?
07:49Is it fermented?
07:53It's round over there.
07:57It's round.
08:00This is the first one.
08:04This is a division machine.
08:06It cuts the dough into grams and rounds them.
08:10It's been 40 years.
08:13They don't complain and keep working.
08:16They are reliable.
08:19After dividing the dough into the size of a loaf of bread,
08:24the next step is handwork.
08:26This is really good.
08:28You can't do this.
08:30I can't.
08:31After dividing the dough into the size of a loaf of bread,
08:33I put the dough on the machine.
08:35At this rate, the dough will stick to the machine.
08:38So, I put a needle in the middle of the machine
08:40and stretch the dough when I bake it.
08:45The first thing to make with the finished dough is...
08:52Anpan bread.
08:54The basics.
08:57I'm making anpan bread.
09:00I want to eat it.
09:03I think it's one of the products that has been around since the beginning.
09:06It's good.
09:10Anpan goes well with anything.
09:12I love it.
09:13Tea, black tea, milk, coffee.
09:15It goes well with anything.
09:20There's a lot.
09:21That's a good way to get in.
09:24Anpan bread
09:27What is it?
09:29Cheese?
09:33Cream bread.
09:34You put cream in it.
09:37It's called soboro.
09:38It's a cookie dough.
09:39I love it.
09:40It's finely crushed.
09:42It's like a half-ripened cookie before it's ready.
09:48This cookie dough was prepared the day before.
09:53You made it the day before.
09:55I'm busy.
09:56It's all handmade.
10:02It's not good to buy crushed cookies.
10:05That's right.
10:09Wow, this is...
10:11It takes a lot of work.
10:14This is a little change in sweetness and texture.
10:19It looks cute.
10:22After baking the dough, you put in the cream.
10:25This is the last cream.
10:27I see.
10:28It's like cream puffs.
10:29There's a procedure.
10:31It's the queen's cream.
10:32It's the queen's cream.
10:34This is good.
10:36It's elegant.
10:39I want to try it.
10:40I don't think I'm making cookies when I buy it.
10:49It's thin.
10:50It looks fun.
10:51What is this?
10:56It's a chocolate cornet.
10:58It's a cornet.
11:01You wrap it around a horn-shaped mold and squeeze chocolate cream inside.
11:07It's exclusive.
11:08You can only use it for this.
11:14It's good.
11:16I like the taste of this chocolate.
11:19I know.
11:20I love it.
11:22It's closed.
11:29It looks good.
11:30How many kinds of bread do you make?
11:33I think I can make more than 3,000 kinds of bread.
11:37That's amazing.
11:40They make more than 3,000 kinds of bread until 6.30 p.m.
11:47It's been an hour.
11:51They still have a long way to go until breakfast.
11:56They make that much in an hour.
12:04They start making the dough again.
12:08The first thing I made was the sweetest bread in my family.
12:13From now on, I'm going to make bread with less sugar that goes well with sausages and meals.
12:20I'm going to make about 15 kinds.
12:26That's why they use more than 10 kinds of flour.
12:32It's so thick.
12:34The climate changes so much that the same day doesn't come every day.
12:39In Japan, after a long rain, the amount of flour absorbed by water changes.
12:46It's delicate.
12:47I think the bread that is baked after everyone starts working is my ideal bread.
12:55I would be happy if everyone could enjoy that deliciousness.
12:59It's the greatness of a craftsman.
13:05I like this, too.
13:06Sausage?
13:07Sausage bread.
13:08That's great.
13:09It's the best.
13:14This is definitely delicious.
13:15I'm looking forward to it.
13:16I want to eat this for breakfast.
13:18What is this?
13:19I've never seen this before.
13:22It's luxurious.
13:24It will definitely be delicious.
13:25It's delicious.
13:31It looks like sugar.
13:33What's that?
13:34What's that?
13:35What's that?
13:37Pineapple?
13:38Pineapple?
13:39It looks like they cut it with a knife.
13:42What's that?
13:47It's sweetly boiled apple.
13:51In Nagano Prefecture, you can get a lot of delicious apples.
13:54There's a lot of apples.
13:56There's a lot of apples.
13:57That's great.
13:58It looks like a loaf of bread.
14:00That's great.
14:03It looks delicious.
14:06This is delicious.
14:10It looks delicious.
14:16In an hour and a half, they finally got 500 apples.
14:19They still have 2,500 apples to go.
14:24They still have 5 hours to go.
14:27That's amazing.
14:30They started preparing the dough.
14:33They started preparing the dough.
14:44Do you have deep-fried food?
14:48Of course.
14:50Of course.
14:51Curry bread.
14:52This is Keema curry bread.
14:54Keema curry bread.
14:55You put an egg in Keema curry bread.
14:58When you eat it, a soft-boiled egg flows out.
15:02Is that an egg?
15:03Is that a soft-boiled egg?
15:08That's a good sound.
15:09That's a good sound.
15:10Stop it.
15:11Stop it.
15:14You'll buy Keema curry bread.
15:16You'll buy Keema curry bread.
15:20It's just right.
15:22It's not just delicious.
15:24The ingredients in this bread are good for blood pressure.
15:31It's the best breakfast.
15:33That's good.
15:34That's amazing.
15:36In the next episode,
15:37In the next episode, we're going to investigate the best breakfast in the prefecture of Tohoku,
15:40In the next episode, we're going to investigate the best breakfast in the prefecture of Tohoku,
15:43where there are few people who catch a cold or have high blood pressure.
15:51A bakery that has been in business for 108 years in Nagano.
15:56Wow!
15:58I love donuts in bakeries.
16:01The bakery that has been in business for 108 years in Nagano.
16:07The bakery that has been in business for 108 years in Nagano.
16:09They make donuts and come to buy breakfast.
16:14First, I make a bread that I want to make fluffy, such as cream bread,
16:18First, I make a bread that I want to make fluffy, such as cream bread,
16:21and then I bake the bread that I want to make crispy.
16:27The timing is different between fluffy and crispy.
16:36It's done.
16:40There is still half a day left until breakfast surrounded by the family.
16:47It's still 2 o'clock.
16:52The timer is ringing.
16:55It's full of timers.
17:00I love cream bread.
17:04By baking it at a low temperature,
17:07I'm trying to make it fluffy without browning it.
17:14It looks delicious.
17:17I'm curious about this.
17:19It looks like something from Ghibli movies.
17:23About 800 donuts were made in 4 hours.
17:27Already 800?
17:30Then...
17:32Good morning.
17:34Good morning.
17:38Nice to meet you.
17:40I'm Aki.
17:42I'm Aki.
17:43Nice to meet you.
17:50This is my job.
17:52This is my job.
17:54This is my job.
17:57This is hard work.
17:59This is hard work.
18:05You have to do it like this.
18:10It's beautiful.
18:12Maemon is beautiful.
18:15Customers come from far away.
18:18I'm trying to make it as beautiful as possible.
18:29It feels like the beginning of the day.
18:31The smell of freshly baked bread.
18:34I'm going to do my best today.
18:38This place smells good.
18:41This is bread.
18:44This is bread.
18:47This is a sandwich.
18:49You make a sandwich.
18:52This is made by my mother.
18:56This is a cooking bread.
18:58I make a sandwich bread with ingredients.
19:03This is about 360 pieces.
19:07Is this for one person?
19:08I put a lot of vegetables in it.
19:10I want everyone to compensate for the lack of vegetables.
19:19Look at this.
19:22This is good.
19:33What is this?
19:38What is this black thing?
19:43I started making a new dough with black powder.
19:49I wanted to make a healthy bread.
19:52I came up with this.
19:54What is this black thing?
19:58What do you think this black bread is?
20:04And.
20:05I don't want to pass this.
20:07Everyone thought so and left the house.
20:12How did the separated families get together again?
20:19This is a very good family.
20:21This is wonderful.
20:27This is a mysterious bread made with black powder.
20:30This is bread.
20:34This is black bread.
20:37This is big.
20:42This is a bamboo charcoal milk bread.
20:44I'm curious.
20:46Milk bread is a local bread in Nagano Prefecture.
20:50This is a bread with a milky butter cream.
20:53This is a bread with a gentle taste.
20:55What is this?
20:57I wanted to make a healthy bread.
21:01I came up with this.
21:03This is a bamboo charcoal bread.
21:05What is this?
21:06I want to eat this.
21:10I have never seen this before.
21:11There is nothing missing.
21:19This is beautiful.
21:21This is beautiful.
21:25Why did they start a bakery in Nagano Prefecture 108 years ago?
21:33I think this is the first bakery in Suwa Prefecture.
21:39My great-grandfather went to Hawaii by boat.
21:43Hideichi, the first generation, immigrated to Hawaii.
21:48That's great.
21:49To Hawaii?
21:50I was shocked by the bread I ate there.
21:53My great-grandfather was a Japanese confectioner.
21:56He studied by himself and made this bamboo charcoal bread.
22:00That's great.
22:02The first generation, who was a Japanese confectioner in Suwa Prefecture,
22:05returned from Hawaii and opened the bakery in Taisho 5 years ago.
22:08That's great.
22:10At that time, Japan's nutritional condition was really bad.
22:15So, I wanted to make a bread that could be nourished by bread.
22:18I made this bamboo charcoal bread with the idea of the sun.
22:25Suwa Prefecture was the birthplace of the world-famous Keato.
22:29This is a Japanese confectioner.
22:31It seems that the Japanese confectioners were really looking forward to eating this.
22:36They all jumped on the hot bread and sold it like flying.
22:40That's great.
22:42The third generation, Toru-san, was born in Showa 35 in such a bakery.
22:51When he was 22 years old, he trained at a famous bakery in Tokyo.
22:56I wanted people in Suwa to eat delicious bread.
23:01There was a fateful encounter with a certain bread.
23:06However, there was a difficult path from here.
23:10We'll talk about it later.
23:14It took 30 years.
23:16I was happy that everyone understood me.
23:21It's been 30 years.
23:26It takes 9 and a half hours to eat breakfast for a family.
23:29Good luck.
23:32I'm hungry.
23:34I'm hungry.
23:36It takes an hour and a half to open.
23:38Let's start with the flour.
23:42The fifth type is dough making.
23:46This is home-made natural yeast.
23:50This is French bread.
23:52French bread.
23:54This is French bread.
23:56It tastes only salt.
23:59So, I added a mixture of water and salt.
24:04I made it with mineral salt.
24:10The ingredients of French bread are flour, salt, natural yeast, and ice water.
24:18It's the simplest bread among all types of bread.
24:23The ingredients are good.
24:26It's a part where the craftsmanship of the craftsman is tested.
24:30It tastes like really delicious bread.
24:37It feels good.
24:39I want to touch it.
24:46This machine is not good.
24:54It's hard.
24:57It's getting in shape.
25:00It's like French bread.
25:02It has a lot of cracks.
25:04This mold also changes the flavor of the baked bread depending on whether or not you remove the gas.
25:11If you remove the carbon dioxide that comes out when it's fermenting, it becomes a bread that doesn't ferment.
25:17I don't like fermented bread, so I make it strong.
25:23French bread is hard.
25:25I thought it would be over if I cut a thin bread from the beginning.
25:29There was also an important task just before baking the dough.
25:40It's the last one.
25:42This is the last one.
25:48This is the part called the coupe.
25:52It's also called the sign of the bakery.
25:54Each coupe opens properly and the water vapor escapes from the inside.
25:59It becomes a crispy, delicious crust and interior.
26:04Adjust the hardness of the bread with the number and length of the coupe.
26:17This is a lot of work.
26:20It's a lot of work.
26:30It's a coupe.
26:32The coupe opened.
26:35It's a coupe.
26:39I can't take my eyes off this.
26:48How was it?
26:57It looks delicious.
27:05Some people call it the whisper of an angel.
27:08The crust is cracked by being cooled suddenly.
27:13This sound.
27:18It smells good.
27:21It's a good design today.
27:23It looks delicious.
27:27When I was a kid, I wanted to be an adult who could eat this and think that bread is delicious.
27:32I see.
27:35This is where the concentration from the morning is rewarded.
27:39It's a very satisfying time.
27:43I see.
27:45That's what French bread is like.
27:47French bread itself is very delicious.
27:50I feel like I want to eat the bread of Taiyofan.
27:54French bread is crispy and fluffy.
27:57If I want to eat bread, it's here.
28:00It's the best bread I've ever eaten.
28:03It's a happy story that there are customers who understand it properly.
28:07I understand it properly.
28:09This French bread is Hitoshina, who had a fateful encounter in the training period in Tokyo.
28:15I was impressed by the deliciousness of French bread.
28:20It's really simple, so it's fun to make and delicious to eat.
28:28I think it's a wonderful food.
28:31At that time, there were few shops in Suwa area that sold French bread.
28:36I wanted to convey this deliciousness to the people of Suwa.
28:42That was my intention.
28:47I see.
28:50At that time, people couldn't accept it at all.
28:54First of all, they thought that this bread was old just by touching it.
28:58The days when they couldn't accept it continued every day.
29:02They left only what they had baked.
29:05At that time, Ms. Toru had just married Mr. Kyoko.
29:10It was a time when I was very depressed.
29:14I really like French bread, so I thought,
29:18I can't sell it, but I'll do my best.
29:21You supported her.
29:23However, French bread didn't sell well.
29:27It actually lasted about 30 years.
29:29Even so, there was a reason why she continued to bake French bread.
29:34My family loves French bread.
29:37I was really encouraged to hear that my father's bread was delicious.
29:41Someday, they will notice this deliciousness and fall in love with it.
29:46I continue to bake it dreaming of such a day.
29:50I kept making it no matter how much it was left.
29:53Then, in the fall of 2008, something changed their fate.
29:57In 2008?
29:59There was a day when I baked Sanma in charcoal.
30:02I put the baguettes side by side with Sanma.
30:05I sprinkled mayonnaise on them and sandwiched them.
30:08They said it was very delicious.
30:10I wondered if this could be a product.
30:15Mr. Kyoko, who was born by such a coincidence,
30:17It's a mackerel sandwich.
30:20I can't believe that bread and mackerel go well together.
30:23It looks delicious.
30:25It's like a Western version of a mackerel salt-grilled set meal.
30:29I chose a mackerel that is familiar to Japanese people and easy to get.
30:35The mackerel is about this big.
30:38It's quite thick.
30:40It's very delicious.
30:41If you like bread, you'll know when you eat it.
30:44That reputation spread quickly.
30:47Now, it's not only in Japan.
30:50I buy it once a week from Ibaragi.
30:54It's very addictive.
30:56I buy it quite often.
30:58Thanks to the mackerel sandwich,
31:00I can't buy it at a regular baguette shop.
31:03It's very delicious.
31:05It's delicious.
31:07It's delicious.
31:08Thanks to the mackerel sandwich,
31:10regular baguettes and butter are sold in the same way.
31:15It took me 30 years.
31:18I want to deliver delicious bread to the local people.
31:22That dream came true after 30 years.
31:28I'm going to make that mackerel sandwich.
31:32The main mackerel was baked slowly in the oven for an hour.
31:36It's not a bakery.
31:43The bread looks delicious.
31:50It's huge.
31:55What is that sauce?
31:57What kind of sauce is it?
31:59This is mayonnaise with chili pepper.
32:02I use Korean chili pepper.
32:05It's sweet and the balance of spiciness is excellent.
32:09Onion?
32:11Onion looks good, too.
32:16Mackerel sandwich.
32:22It's really delicious.
32:24The mayonnaise with chili pepper is very good.
32:26This sauce is very good.
32:29They use French bread dough to make it.
32:32It's thin.
32:36I like it.
32:40It's very thin.
32:44Does this mean it's fluffy?
32:46This is a mackerel cheese sandwich.
32:49It looks delicious.
32:51What does it mean?
32:53This is fried mackerel in oil from the north of Nagano Prefecture.
32:57This is sandwiched between French bread and cheese.
33:00It's like a crispy rice cracker.
33:04What is a rice cracker?
33:07It looks delicious.
33:10It looks delicious.
33:12It's a new angle.
33:14It's a rice cracker.
33:16It's a crispy bread.
33:17It looks delicious.
33:20I mix various sweet and salty ingredients.
33:24I want people to be familiar with French bread dough.
33:28I think I've made about 100.
33:34It's a potato from Nozawa.
33:37It looks delicious.
33:39In fact, some of the ingredients used in the sign menu of the restaurant have a great power that even doctors recognize.
33:48I can work to make the blood vessels stronger.
33:53By taking it in the morning, the absorption rate increases.
33:57Timing is important.
33:59By eating it in the morning, you can prevent blood vessel diseases such as myocardial infarction.
34:05In Hayashi Osamu's Ima Shiritai Desho, we will investigate the best breakfast for the body in Tohoku Prefecture, which has the least myocardial infarction.
34:16This prefecture has a habit of eating seafood well even though there is no sea.
34:24I think it's a point where myocardial infarction is low.
34:29And why did the family fall apart?
34:32There is a risk that the history of 100 years will be stopped.
34:50Eight and a half hours until breakfast.
34:53It's time to open the restaurant.
34:58It's a beautiful morning.
35:00It's a beautiful morning.
35:04Good morning.
35:06Good morning.
35:08Good morning.
35:11Ms. Eri, a housewife who joined us late.
35:16She is working while raising her one-year-old son.
35:23Ms. Eri is in charge of...
35:30Oh, she is in charge of social media.
35:32I'm trying to post pictures on Instagram every day to show what kind of bread there is and the atmosphere of the shop.
35:42I'm grateful.
35:43It's important.
35:44When I see this from a bakery, I go right away.
35:46It's important.
35:54This is the finishing touch.
35:56It's probably the best to do it right before.
35:59I also add a little sugar to the finish.
36:02I also add cream.
36:12Then, here.
36:17This is no good.
36:18What's wrong?
36:21There is no appetizer today.
36:22What?
36:23All?
36:24What?
36:25There is no appetizer today.
36:26Wait a minute, I'll take it.
36:28Hey, dad.
36:29Yes.
36:30What do you think?
36:32This is no good.
36:33Why?
36:34I'll make sure to take the box properly.
36:37I'll be careful.
36:38I'll bake it again.
36:39Yes, please.
36:41Compared to the good one, it looks like this, but the way it puffs up and the color is completely different.
36:50It's a little too small, and it doesn't taste good, so I quit.
36:55We see a lot of the same products, so we don't feel special.
37:03However, there are hundreds of customers, so I decided to buy one of them and bake it.
37:16Great.
37:17This check is important.
37:21Dad and son bake bread.
37:25Mothers and daughters finish the bread.
37:30This is the first time that the whole family works together to make the sun bread.
37:41There was a time when everyone thought, I don't want to pass.
37:48The shop is empty all year round.
37:50The parents continue to work without a break.
37:56They couldn't even take their children on a trip.
38:01I didn't want to pass after seeing my parents like that.
38:10The eldest son, Yu, went to the world of agriculture.
38:15All the children left home and went their separate ways.
38:20I thought I would be happy if they came back, but I felt like I was giving up somewhere.
38:31The history of 100 years ends on his own.
38:34I was prepared for that.
38:40However, six years after leaving home, there was a change in Yu's mood.
38:46I went to farmers all over the country.
38:49There were many people who were worried about the shortage of successors.
38:53When I said, I'm the successor of the sun bread, they said, good luck.
38:57I had the opportunity to hear such thoughts while doing agriculture.
39:04Encouraging words from farmers who were worried about the shortage of successors.
39:09What came to Yu's mind was the appearance of his parents who continued to protect the industry without taking a break.
39:18I want to continue the shop that is loved by the locals for more than 100 years.
39:35Yu decided to continue his family business.
39:39However, he did not return home immediately, but trained at a famous shop in Tokyo.
39:45I wanted to work with my father as a craftsman one-on-one.
39:53Then, just like his brother, his sisters also came back.
40:04I felt like we were connected by our hearts.
40:12I thought it was a happy thing to have a family time.
40:17After all, everyone loves it.
40:22I was very happy when he said he would do it together.
40:28How was it when everyone came back?
40:31I was very happy.
40:34I feel grateful for my family.
40:40I think that everyone's cooperation has made the current sun bread.
40:52It's a very nice shape.
40:54When I was a kid, I was separated because I was running a bakery.
40:59Now that I'm older, I don't have a house where I can spend time with my family.
41:1310 minutes until the store opens.
41:15It's the last spurt with the whole family.
41:30I want to eat something sweet.
41:37It's swollen.
41:45I'm happy.
41:47It's beautiful.
41:50100 kinds of 3000 pieces of bread have been completed.
41:53It's amazing.
41:58One minute left.
41:59It's early.
42:01It's time for breakfast.
42:03I'll open it.
42:05Finally.
42:07Good morning.
42:11Good morning.
42:13It's early.
42:15Everyone is eating rice.
42:17Good morning.
42:20Wait a minute.
42:22It's early.
42:24Is it okay to take it home?
42:26Yes.
42:27It's a big success.
42:29BLT.
42:30Yes, it's called Saba Sand and BLT.
42:33The third generation continues to make the dough after the store opens.
42:38There are watermelons.
42:41It's not over yet.
42:44This dough is a butter roll dough.
42:47This is the smallest bread we make at home.
42:51It's cute.
42:54In fact, this is not a bread sold at the store.
42:59Where do they deliver this small roll bread?
43:05It's just a small roll bread, isn't it?
43:08That's right.
43:10Good morning.
43:18Where is this?
43:19What is this place?
43:21There was a secret that the sun bread was loved in the local area.
43:47This is a secret that the sun bread was loved in the local area.
43:52This is a secret that the sun bread was loved in the local area.
43:57This is a secret that the sun bread was loved in the local area.
44:02This is a secret that the sun bread was loved in the local area.
44:07This is a secret that the sun bread was loved in the local area.
44:12This is a secret that the sun bread was loved in the local area.
44:15The strongest nurse duo, played by Masaki Okada and Kiichi Nakaichi, will renovate the hospital.
44:21I play a cool nurse who works with the two strongest nurses.
44:26The 4th episode of The Travel Nurse will be broadcast at 9 p.m.
44:31Please watch it.
44:36Where do they deliver this small roll bread?
44:40What is this?
44:45What is this place?
44:47We will give you a round bread from an adult friend.
44:51It's the best. It's a nursery.
44:56I'm happy.
44:59Is it delicious?
45:07It's been 19 years.
45:09It's delicious.
45:11This is a bread shop in the city, so children know about the sun bread.
45:16I really like bread.
45:18It must be delicious.
45:20I think it's an important bread shop.
45:24I would like to give you a round bread.
45:30In addition, it is also delivered to the local supermarket.
45:35Wow.
45:38Good morning.
45:47And the last thing they deliver is...
45:50There are a lot of handbags.
45:52Handbags?
45:54It's a handbag.
45:56It's a handbag.
45:58This is amazing.
46:00This is popular.
46:03This is a momentary thing.
46:06Can I have one of this?
46:09It supports the hunger of the local community.
46:12This has been on sale since the time of my grandparents.
46:17I am also a graduate of this school.
46:20I come here almost every day.
46:23I'm grateful that they sell it cheaply.
46:27It's cheap.
46:29This is amazing.
46:31I want my children to eat something delicious, safe and safe.
46:38This is a part of my school life.
46:44Taiyo bread has satisfied the hunger of the local people for 108 years.
46:50It's a time when delicious things are overflowing.
46:54I hope they will eat Taiyo bread and nourish their hearts.
47:00I see.
47:04Be careful.
47:07They spent a lot of time to make 3,000 pieces of bread.
47:15They are replenishing.
47:17It's over.
47:20Can you sell them all?
47:22Excuse me.
47:23This is all we have.
47:27That's all.
47:29When you say all, you mean the customers behind you.
47:32It's awkward.
47:37Where did you come from?
47:40I'm from Jitsuryo.
47:42It's been a while.
47:44I still go there.
47:46I see.
47:48Thank you very much.
47:50Let's close the shop.
47:52Let's close the shop.
47:55They are cleaning up.
47:58It's a mess.
48:01It's clean.
48:03They have to clean it up.
48:05They have tools.
48:07It's a mess.
48:10When they close the shop, they will have breakfast.
48:16It's finally time for breakfast.
48:20They are cooking.
48:24It's huge.
48:26It's a huge frying pan.
48:30It's autumn today, so I'm going to make mushroom pepperoncino.
48:36I'm going to add maitake mushrooms and shimeji mushrooms.
48:44It's almost ready.
48:48Here you go.
48:52Here you go.
48:54This is for grandma.
48:56They are going to eat together.
48:58It looks delicious.
49:01It's delicious to eat together.
49:04It looks delicious.
49:16Let's eat.
49:19Let's eat.
49:22I'm hungry.
49:24It's delicious.
49:26You're good at cooking bread, but you're also good at cooking pasta.
49:33I'm sorry to say this, but I want you to add bacon.
49:39It's a luxury.
49:42I'm sorry to say this, but I want you to add bacon.
49:47This is the place where everyone came back because of Taiyopan.
49:54Taiyopan connects everyone.
50:00My goal is to make Taiyopan a place where everyone can grow their hearts.
50:11Please.
50:16I'll do my best.
50:18Gochisousama deshita.