くりぃむしちゅーの熊本どぎゃん!- 2024年12月6日 上田晋也 TSMCで大注目の菊陽町へ！
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#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
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TVTranscript
00:00Now, Mr. Ueda, we came to Kikuyo-machi this time.
00:05It's a famous TSMC, isn't it?
00:08That's right.
00:09Do you know it?
00:10Of course.
00:11It's not an exaggeration to say that this is the most popular place in Japan.
00:16I heard that the price of land around here is very high.
00:21That's right.
00:23This TSMC is said to have an economic distribution effect of 20 trillion yen in 10 years.
00:2920 trillion yen in 10 years.
00:31It's the same as my annual income.
00:35I've never been here before.
00:38This is the most advanced place in the world.
00:41They make the world's most advanced products.
00:44But when I look at this place, I smell cows.
00:49The oldest product is here.
00:53It's like Genji pie.
00:56It's a fusion of old and new.
00:59What are you going to do when I say something good?
01:05This time, we have a great company in Kumamoto that we want to boast to the world.
01:13Kikuyo-machi is now the center of Silicon Island, Kyushu.
01:19It is attracting attention from all over the world.
01:22We won't bother JASM this time.
01:28You won't bother me?
01:30Why?
01:31I don't like cameras at all.
01:33Why? This is the opening.
01:35However, Kikuyo-machi has a factory that boasts cutting-edge technology.
01:41And there is a company that continues to protect tradition.
01:45Let's have fun there.
01:47Let's go.
01:49Kumamoto.
01:53We found something to boast about in Kumamoto, the hometown of cream stew.
01:58This time, we have a great company in Kikuyo-machi.
02:03What is this?
02:05It's like a criminal's hideout.
02:19Kikuyo-machi and Kumamoto.
02:23This is expensive.
02:32Five minutes.
02:33Five minutes?
02:34I'll do my best.
02:41It's delicious.
02:44We have a great company in Kumamoto that we want to boast to the world.
02:49This is the taste of YAMA-UCHI's soy sauce and miso.
02:54You started to say something.
02:56Doctor.
02:58You started to say something.
03:00Soy sauce?
03:02That's right.
03:04It's a song I've heard since I was a kid.
03:08It's a commercial song.
03:10YAMA-UCHI is in charge of soy sauce and miso.
03:15It's around here.
03:17I didn't know that.
03:18I remember that mark.
03:20It's written on that tank.
03:33YAMA-UCHI is famous for this commercial song.
03:40Actually, this company has been in business for a long time.
03:47How long has this company been in business?
03:51This company has a history of more than 273 years.
03:57That's right.
03:58Hello.
04:03I can already smell the miso.
04:06Soy sauce smells good.
04:07Hello.
04:10Excuse me.
04:12Nice to meet you.
04:13I'm UEDA.
04:14I'm YAMA-UCHI.
04:16How long has it been in business?
04:17It's been in business for 273 years.
04:18It's been in business for 273 years.
04:20Did you change the way you made miso at that time?
04:25We haven't changed the way we make miso.
04:27Is that so?
04:28We still make miso in the modern way, but it's basically the same.
04:31YAMA-UCHI's main store opened 273 years ago.
04:35They started growing miso and soy sauce in UMEYA in SHINMACHI.
04:41After that, they moved to KIKUYO in order to make delicious miso.
04:47The water here is good.
04:49I think it was the year when UEDA was broken in the Showa 45.
04:53That's right.
04:55The water here is very good.
05:01At that time, there was nothing, but now there is.
05:05It's water.
05:07Seafood is also water.
05:09Soy sauce and miso are also water.
05:11In that sense, KUMAMOTO is a place of cold water.
05:15That's right. It's a city of water.
05:17It's amazing. It's water.
05:19Let's keep drinking water from now on.
05:22I don't need to drink water.
05:25The great thing about YAMA-UCHI's main store is not only the history.
05:29It is a taste recognized by the whole country, which is indicated by the number of symptoms.
05:35Look at this.
05:37This is a list of symptoms.
05:39What kind of symptoms is this?
05:43This is a list of symptoms of miso and soy sauce in Japan.
05:47It's like a list of symptoms of miso.
05:50How many times have you won?
05:53This is the 11th time.
05:55That's amazing.
05:57The secret is that he has inherited the technology of Tomihiro NAGATA, a miso-making craftsman selected by the current Meiko.
06:06He has also taken on scientific initiatives.
06:08He has always been working hard to develop new products.
06:14This is a technology that is highly rated all over the country.
06:19This time, we approach the amazing soy sauce making of YAMA-UCHI's main store.
06:26Please introduce yourself.
06:30I'm ASAKURA, the factory manager of YAMA-UCHI's main store.
06:33I'll edit it later.
06:36I'll do it normally.
06:38Can you show me around?
06:40This is MOROMIGURA.
06:42This is the amazing place of YAMA-UCHI's main store.
06:46This is MOROMIGURA.
06:49This is amazing.
06:51The smell of soy sauce is strong.
06:54This is amazing.
06:56This is a room for fermenting and making soy sauce by mixing koji and salt water.
07:04MOROMIGURA has 24 tanks with a depth of 3 meters.
07:10The ingredients of MOROMIGURA are steamed soybeans and crushed wheat.
07:16The ingredients of MOROMIGURA are mixed with koji and salt water and fermented.
07:24This is MOROMIGURA that I just made today.
07:28This is MOROMIGURA that I made on the first day.
07:30This is MOROMIGURA that I made about four months ago.
07:34This is MOROMIGURA that I made about a year ago.
07:36This is MOROMIGURA that I made about a year ago.
07:38You have to make MOROMIGURA for a long time.
07:41The color of MOROMIGURA changes so much in a year.
07:44What is important for maturing fermentation is living in a warehouse.
07:48You live in a warehouse.
07:50This room looks a little dirty because it's slightly dark.
07:55The warehouse's headquarters have been farming for many years.
07:58Graphene is lived in this room.
08:00And we have yeast and lactobacillus.
08:03We separate the Moromigura prepared by them and turn them into soy sauce.
08:10Isn't it dirty?
08:12This is important.
08:14It looks like a criminal's hideout.
08:21It's important.
08:26It's important to mix the air well.
08:32In the old days, they mixed the air with this stick.
08:38This is the old way?
08:40Yes.
08:41It's bubbling.
08:43It's true.
08:45It's like breathing.
08:47I'll try it.
08:48Are you sure?
08:49Yes.
08:50I've seen this a few times in the old days.
08:56It's heavy.
08:57It's heavy.
08:58I don't think it'll go up to here.
09:00It's really heavy.
09:05I'm mixing it with air now.
09:09I'm mixing it with air now.
09:13You don't have to do this.
09:16Why did you make me do this?
09:18I'll mix it with air now.
09:27It's amazing.
09:30Do you do this every day?
09:34I mix it every day for about a month.
09:43Do you do this, too?
09:45I just move it.
09:49It's heavy.
09:52It's really heavy.
09:54It's heavier than the previous one.
09:57It doesn't move.
09:59It's difficult.
10:02It doesn't move.
10:04I move it vertically and push it in.
10:10It's difficult.
10:12I remember how I made it.
10:17I want to taste it more.
10:21I sent it to the director at the time of the lunch box.
10:25It flew a lot.
10:28It might fly if you make it shallow.
10:30He doesn't have to do it.
10:35Next is soy sauce.
10:41It smells like soy sauce.
10:47Once you twist it, the contents of the cloth will come in.
10:52This is the contents of the cloth.
10:57Put a lot of aged molomi on the cloth.
11:02Spread it evenly by hand.
11:06Stack it up.
11:11I stack up to 320 sheets.
11:16320 sheets?
11:18Yes, 320 sheets of molomi.
11:23Does it look like this?
11:25You squeeze it from above.
11:31Does the soy sauce come out when you squeeze it?
11:34Let's taste the raw soy sauce.
11:43It's coming out.
11:45That's right.
11:47It's coming out.
11:52Did it come out?
11:53It's coming out.
11:55It's good.
11:56It's the first time I've seen this soy sauce fondue.
12:00It's like chocolate fondue.
12:04Let's taste it.
12:09How is it?
12:11It's sweet and beautiful.
12:16This is the most squeezed part.
12:20It's not too spicy and it's delicious.
12:24It's fresh.
12:29After this, the soy sauce is completed.
12:34There are 250 kinds of soy sauce depending on the use.
12:41By the way, what happens to the molomi after squeezing the soy sauce?
12:48This is the molomi after squeezing the soy sauce.
12:55After this, farmers use it as a cow feed.
13:00Does it taste like soy sauce when you bite it?
13:04There is a little left.
13:06Let's taste it.
13:10It's a little sweet.
13:16It's not too bad.
13:19You ate a lot of this.
13:26It's like eating a cardboard box with a little taste.
13:30There is only about 1,000 yen left.
13:32I can't digest it with one stomach.
13:35Why did you make me eat such a thing?
13:37There are four stomachs for cows.
13:40I only have one stomach.
13:42After this, he challenged to make original miso.
13:46It's a long-run project.
13:52Ueda Shinya's original miso.
13:56What?
13:58I want you to make an original miso.
14:02Do you remember?
14:04I remember.
14:05I want you to make an original miso that only Mr. Ueda can make.
14:11Mr. Ueda will make an original miso with rice malt and wheat malt.
14:19What kind of miso is there?
14:22If you add a lot of rice malt, it will be a sweet miso.
14:26If you add a lot of wheat, it will be a miso with a strong taste and a strong scent.
14:33If it's for miso soup, I think it's better to use a miso with a strong scent.
14:39How about 6x4?
14:41Isn't 6x4 interesting?
14:43How about 8x2?
14:46Have you ever made 8x2?
14:48I've never made it.
14:50Do you have 7x3?
14:52I don't have 7x3.
14:53There is a 7x3 rice malt.
14:57I don't have it.
14:58Let's go over there.
14:59It's original.
15:02First, add 7g of wheat malt and 3g of rice malt.
15:09Add salt to it and mix it lightly.
15:13After this, add seed miso.
15:16Can I put all of this in?
15:17Yes, this will make it light.
15:21After mixing, add seed miso to speed up fermentation.
15:27The point is to mix with bare hands.
15:30Mr. Ueda's hand is soaked in the seed miso.
15:36I don't want to eat it.
15:40Put the steamed soybeans in it.
15:45Now I'm going to make miso soup.
15:48I've never used a washing board to make a base.
15:54I've never done it in that way.
15:58Let's do it now.
16:00I've never done it in that way.
16:02Put your hand in from below.
16:04Put it in front of you.
16:07Press it down with your palm.
16:10I see.
16:11Put it in like this.
16:12Press it down from here.
16:15I'm going to do this for 5 minutes.
16:17That's a lot of work.
16:18I usually do it for 10 minutes.
16:21You can do it in 5 minutes.
16:23That's a lot of work.
16:25Mr. Ueda, do you like miso soup?
16:27I like miso soup.
16:28I like miso soup.
16:30When I make miso soup at home,
16:34I think miso soup doesn't go well with miso soup in this restaurant.
16:39I like miso soup in this restaurant.
16:41I think miso soup is the most sensitive.
16:46I'm in a hurry.
16:49I'm sorry.
16:53Miso is called Temae Miso.
16:55The miso soup I made is the most delicious.
16:59That's because of this bag.
17:01That's where Temae Miso comes from.
17:04I'd rather have other people's miso soup.
17:09After mixing it well,
17:11remove the excess air and put it in a cardboard box.
17:17This is Mr. Ueda's gold.
17:19If other people touch it, it will mix.
17:22That's right.
17:23Does that change the taste?
17:26It doesn't change that much.
17:28If you don't make this hamburger, it will change again.
17:32If you can, you should do it.
17:35Flatten it and rub salt on the surface to complete it.
17:41Two weeks later, we will do the work of turning it over.
17:45I'll explain how to do it now.
17:48I'm not done yet.
17:50You're going to bring it to me, right?
17:51Yes, I'll bring it to you.
17:53You're not going to leave it here, are you?
17:56From this day on, we will mix it every two weeks.
18:00We will turn it over twice.
18:03Luckily, four weeks later,
18:05Mr. Ueda had a location shoot in Kumamoto.
18:09Let's turn it over once during the shoot.
18:14It's a long-run project.
18:17It's amazing.
18:18Season 2 and Season 3 seem to continue.
18:23I can't miss it more than Netflix.
18:27The viewers are looking forward to it.
18:30The original miso is complete.
18:36After this, Tsuzumi made a delicious miso dish.
18:40Can I make my miso like this?
18:43After this, Tsuzumi made a delicious miso dish.
18:45You're hungry because you made the original miso, right?
18:49Yes, I am.
18:50I'm hungry.
18:51What's here?
18:52This is a restaurant called Hibi Kojiya.
18:56Let's enjoy delicious miso.
18:59Hibi Kojiya is located in the factory.
19:03It opened in April this year.
19:07You can enjoy miso and soy sauce dishes.
19:13What do you recommend?
19:17We sell rice balls and dago-jiru.
19:21That's good.
19:22It seems to be big.
19:24Is this enough?
19:26Or is it better to have fried chicken?
19:28Fried chicken is delicious.
19:29I understand.
19:30It's a dango shop.
19:33I like it.
19:34Dago-jiru miso is available for 3 weeks.
19:36What do you recommend?
19:37I recommend the original miso.
19:39The original miso is good.
19:41I recommend Wakamiso miso.
19:44That's not enough.
19:46I recommend this.
19:49Please wait a moment.
19:50I didn't notice that he was the president.
19:53I'm sorry.
19:54I completely ignored the president's recommendation.
19:58You can buy various types of miso and soy sauce in the store.
20:06You can taste all of these.
20:09This is truffle soy sauce.
20:12This is butter soy sauce.
20:13There was no truffle.
20:15There was no truffle.
20:17You said you could taste it.
20:20There was no truffle.
20:22I wanted to try it the most.
20:25The inside looks like this.
20:27It contains truffle sauce.
20:29It's a soy sauce with a rich aroma.
20:31Is this butter flavor?
20:33Yes, it is.
20:34What does it smell like?
20:35It smells like grilled mushrooms.
20:39It smells like grilled mushrooms.
20:43It's true.
20:45It tastes like butter.
20:47It has a rich taste and smells like butter.
20:50It's interesting.
20:53It's just grilled fish.
20:55I see.
20:56This is good.
20:58The food is ready while he's running.
21:03It looks delicious.
21:07It looks delicious.
21:09He puts the food in a pot and carries it by himself.
21:12It looks good.
21:14It looks good.
21:18The combination of sweetness and aroma is excellent.
21:20This is Maboroshino Miso Nama.
21:22This is Gochisou Dagojiru with a lot of local vegetables.
21:26They eat this as a set of rice balls.
21:29Do you eat Dagojiru in Tokyo?
21:32My wife sometimes makes it.
21:35I don't go to a Dagojiru restaurant.
21:40He starts with Dagojiru with Maboroshino Miso Nama.
21:48It's delicious.
21:50He is the president.
21:52This miso is different from others.
21:55I wonder if my miso can be made like this.
22:00This Dagojiru has a lot of volume.
22:04Don't you miss Kumamoto when you're in Tokyo?
22:08Recently, I often come back to Kumamoto.
22:12The meat miso rice ball made with Akaushi is also delicious.
22:24This is delicious.
22:26This meat is delicious.
22:30Does this have meat miso in it?
22:32Yes.
22:34The amount of meat is thick.
22:37This rice ball is very delicious.
22:40Do you have a rice ball that you can make as a souvenir?
22:44No.
22:46This is only in this restaurant.
22:48I want to eat this rice ball in Tokyo.
22:54Yamaboto-ama has a set of fried chicken and fried egg.
23:00The egg yolk goes well with rice.
23:05The fried chicken is seasoned with miso.
23:10Is this fried chicken also seasoned with miso?
23:12Yes.
23:24This is not too strong.
23:28This is good.
23:32This is a deep taste.
23:36I like this kind of person.
23:40He said the same thing when he ate soft serve ice cream.
23:45Really?
23:47This is a deep taste.
23:52I like this kind of person.
23:56Can you give me a suggestion?
24:03I'm glad I was able to eat a delicious set meal.
24:10You don't eat in Tokyo.
24:15I don't eat in Tokyo.
24:17Why?
24:20I don't say it out loud.
24:23When I eat this, I can't react immediately.
24:33I don't eat it because I don't like it.
24:35It's a two-person shoot, so I don't say it out loud.
24:43After this, it's time for the micro.
24:45Go to the company of super-precise metal processing.
24:49It's true.
24:54The company that supports the manufacturing process of semiconductors.
25:03It's NAKAYAMA SEIMITSU.
25:06What kind of image do you have of semiconductors?
25:09It's very small, but it's full of various things.
25:17It's essential to our lives.
25:19It's the same for computers and cars.
25:22That's right.
25:30Can you stop the car?
25:32There was an intruder.
25:34I'm shooting.
25:36It's the same color.
25:38It doesn't matter because the color is the same.
25:40It's cool.
25:43I'm sorry.
25:44I'm shooting, so can you move?
25:46I'm sorry.
25:48I'm the president of NAKAYAMA SEIMITSU.
25:51I'm NAKAYAMA.
25:53Nice to meet you.
25:55The president of NAKAYAMA SEIMITSU, Shinichi NAKAYAMA, appeared in McLaren.
26:03The president of NAKAYAMA SEIMITSU, Shinichi NAKAYAMA, appeared in McLaren.
26:08Is this McLaren?
26:10That's great.
26:13This is a great way to open the gal wing.
26:17Did you make this part of this car?
26:23It's a little bit, but it doesn't matter.
26:27Did you just show off?
26:29I'm sorry.
26:34The second car is the NAKAYAMA SEIMITSU TECHNICAL CENTER in Kikuyo.
26:46Hello.
26:48This is cool.
26:53Wait a minute.
26:57Our employee is a racer.
27:00I see.
27:02I sponsored this car.
27:04I'm doing my best.
27:06Did you make this important part at the president's company?
27:12No, I didn't make this.
27:13Are you just showing off?
27:15You've been showing off for a long time.
27:18What is this?
27:20This is the part I made.
27:23What part is this?
27:26This is HAYABUSA2.
27:29I bought this car in 2014.
27:33I made an important part of this car.
27:36Did you make this part of HAYABUSA2?
27:38Yes, I did.
27:39I can't show you this because I have a lot of technical know-how about space development.
27:46HAYABUSA2 is a 12-cylinder engine.
27:50The parts are processed by NAKAYAMA SEIMITSU TECHNICAL CENTER.
27:55The company's strength is its high-end metal processing technology.
28:01They make metal parts by drilling and shaving holes in the metal.
28:07They are good at precision metal processing of less than 1mm microns.
28:14They make everything from airplane engines to smartphone lenses.
28:22What is this part?
28:24This part is also used to make semiconductors.
28:27Can I ask you a question?
28:29I thought you were an employee.
28:32I was wondering if you were going to explain it to me, but you were just looking at me.
28:36I'm just doing what I have to do.
28:40Is that your role?
28:43What kind of work do you do?
28:45I'm a software engineer.
28:48I'm in charge of PR.
28:50I'm sorry.
28:53I'm sorry.
28:58Can you explain this to me?
29:01This is called a collet.
29:04The semiconductor is attached to this part and used to transport it.
29:11It's part of a machine that makes semiconductors.
29:15That's right.
29:17The collet is the tip of the semiconductor.
29:25The air hole for the collet is only 0.08mm to 1.2mm.
29:32Mr. Ueda entered the metal processing site.
29:37First, let's go to the room where the super-high-end processing is done.
29:42Nice to meet you.
29:44Look at this. It's shining.
29:49What is this?
29:51Can you see this?
29:54There's a star mark and an N mark.
29:57I see.
29:59It's in the middle.
30:01It's a 0.01mm hole.
30:04You can design with such a small technology.
30:10This small hole is called a machining center.
30:16It's slowly and accurately drilled with an industrial diamond drill.
30:22In addition, the technology of Nakayama Precision is not only for drilling small holes.
30:29Which one is it?
30:31There's something written on it. Can you see it?
30:35Where is it written?
30:37It's this round part.
30:39Can you see it?
30:41I can't see it.
30:43Even Osuman Sankon can't see it.
30:45Let's hold it.
30:47I can't see it.
30:49You can't see anything, can you?
30:51There's a letter on the 0.2mm wire.
30:56Can you check if it's really written?
31:01I'm doubting the president.
31:06Can you see it?
31:08I can't see it.
31:10It's true.
31:11Can you see it?
31:12It's written.
31:13I can't see it.
31:15It's written.
31:17I can see it.
31:19It's written.
31:21It's written in beautiful letters.
31:24It's amazing.
31:26There's such a technology.
31:30If you look closely at this metal plate,
31:34it's a spider's web.
31:36It's 2mm wide.
31:39It's made by cutting out a picture with a very small wire.
31:45Next, we'll go to the room of the latest technology.
31:53What kind of machine is this?
31:55Please explain.
31:57Please.
32:00This is a laser processing machine.
32:03It's a rare machine that processes using the power of light.
32:08What do you mean by light?
32:11It's an image of breaking a laser in a movie.
32:17I make it with a small unit.
32:21I see.
32:23Right now, this laser processing technology is the most precise.
32:32What kind of amazing technology is this?
32:35We'll see it with a metal plate.
32:38I'll start processing.
32:46Something's started.
32:49The part that's being processed is shining.
32:53I don't know what you're drawing.
33:03I've only seen it in movies.
33:07It's like the near future.
33:09It really is the near future.
33:11If this laser processing technology advances,
33:14we won't need expensive drills.
33:17We'll be able to process complex objects at a low cost.
33:22This is what's been completed.
33:25What's this?
33:28What's this?
33:30What's the color?
33:31The color is also laser.
33:33This is all laser processing on a metal plate.
33:37You're not painting it.
33:39That's right. I'm processing it to get the color.
33:41First, you take a picture and put it in here.
33:49I edit the image from the picture like this.
33:53I set the condition that this part is this color.
33:56I process it.
33:58I see.
33:59How do you get the color?
34:02There's a thin film on the metal surface.
34:05It's called a triple film.
34:07When the light comes in,
34:09it reflects back from above and below the film.
34:14The reflected light interferes with each other.
34:18The wavelength of the light makes the color look different.
34:21I'll leave it to the editor.
34:25It's quite difficult.
34:27To put it simply,
34:29by changing the temperature of the laser,
34:31the color is controlled.
34:34There are more than 100 colors that can be produced.
34:39It's characterized by a light color that is unique to metal.
34:46The F-36 is coming out beautifully.
34:50We're going to use this to make watches and watches.
34:55How much will it cost?
34:57About 300,000 yen?
35:00Yes.
35:02That's not bad.
35:04300,000 yen?
35:06Thank you very much.
35:0780,000 yen.
35:08What are you talking about?
35:12While using the latest technology,
35:15he is also working hard on this kind of training.
35:20There's a sign of a tree.
35:22Yes, there is.
35:23Mitsuya Dojo?
35:24No, it's Mitsuka Dojo.
35:26Mitsuka Dojo.
35:27What are you doing?
35:29I'm training new employees.
35:33The sign that suddenly appeared
35:35has the word Mitsuka Dojo on it.
35:38This is a newbie training to process metal with a single file.
35:43He is learning the precision of microns with his body.
35:48If it's a factory like this,
35:50can't you do it as easily as possible?
35:53I usually do it with a machine.
35:56The foundation of manufacturing is a file.
36:00I'm finishing it with a file.
36:02The origin of making things.
36:03Yes, the origin.
36:04So, everyone is learning from a newbie.
36:06Yes, everyone is learning from a newbie.
36:09But,
36:10if you come to this factory to do something like this,
36:13don't you feel like that?
36:15No, not at all.
36:17It's my mission.
36:19Really?
36:20You're showing off in front of the president.
36:24How old are you?
36:25I'm turning 23 this month.
36:2723?
36:28How long have you been working here?
36:30Half a year.
36:31Half a year?
36:32Yes.
36:33Mitsuka Toshiyuki is 75 years old.
36:37He is a professional file scraper
36:40who was selected as the best in the modern age
36:42and won the Oji Award.
36:49There are a lot of scratches.
36:52Yes, there are.
36:53That's true.
36:56The file comes out after being scraped.
36:59The file comes out after being scraped.
37:00The file comes out after being scraped.
37:01If you have the proper power.
37:05But, for ordinary people,
37:06it's not a skill you can do unless you're experienced.
37:11At first, it's hard.
37:12How is it?
37:13Please try it.
37:14Really?
37:15Yes.
37:16Please try it.
37:17It's pretty rough.
37:18Excuse me.
37:19Please enter the dojo.
37:20Please enter the dojo.
37:22It's hard to move forward.
37:25Because you can't scrape it.
37:27Yes.
37:28It's hard just to push it.
37:31Earlier, Mitsuka-san was smooth.
37:33That's why I scrape only the high parts.
37:37Mr. Ueda, there is no scratch at all.
37:40This part is high.
37:42This part is high.
37:44This part is good.
37:46This part is high.
37:48Do you understand?
37:50I might graduate in 30 minutes.
37:53How is it?
37:55It's still 10 years early.
37:58Do you understand?
37:59It's only 30 seconds since I started.
38:02That's right.
38:03Thank you. Good luck.
38:06Next to him is...
38:08There are various machines one after another.
38:11What are you doing here?
38:14I'm making a high-speed machine called Senban.
38:17I'm making a machine for a beer cup.
38:20I've seen it.
38:22It's a machine that cools down for a long time.
38:26Is this part here?
38:29Is this part here?
38:31Yes, it's here.
38:33It's heavy.
38:35It's heavy.
38:39Is this about 3 to 4 kg?
38:41How many kg is it?
38:43It's about 4 kg.
38:44It's quite heavy.
38:47That's right.
38:48It's clean and smooth.
38:52It's like a teacher of the Mitsuka Dojo.
38:56It's like a teacher of the Mitsuka Dojo.
38:58He is making a tumbler by carving out a cylinder of metal.
39:07This is the tool for processing.
39:09The material is scraped by moving this little by little.
39:14It's getting thinner and thinner.
39:17That's right.
39:19I'll show you how to move it.
39:26I see.
39:27This is a little off to the side.
39:30That's right.
39:31It's processed like tracing the outline.
39:36It takes about a day to make one.
39:40It's hard to process it.
39:45I see.
39:46It takes about a day to make one.
39:48That's right.
39:49Please take a look at this.
39:53Wow!
39:54What is this?
39:56I'm so happy.
39:58What he made is the original tumbler of the program.
40:02The logo is also faithfully reproduced.
40:06Did you make this with laser?
40:08Yes, I made it with laser.
40:10Wow!
40:11The essence of this company's technology is gathered here.
40:19Please drink beer or water with this.
40:22Can I drink this?
40:23Please.
40:25I'm so happy.
40:27Next time you drink Meisui, please come here.
40:30Meisui is good.
40:32After this, a lot of fun and interesting items will appear.
40:36It's like Mao Asada.
40:41Kumamoto is a great company that I want to boast to the world.
40:45Nakayama Seibitsu, which processes the finest metal,
40:50showed us a lot of fun and interesting items.
40:55Wow!
40:56What is this?
40:58It's a beautiful pattern.
41:00Pattern?
41:02Pattern?
41:03Did you make this?
41:05This is a pattern made by cutting out the pattern.
41:08This is also a prototype pattern.
41:11I plan to make a good sound by hitting this.
41:15It's still a prototype, so please try it.
41:18Can I try it, Mr. Ueda?
41:20What do you think?
41:22Can you really do it?
41:24Wow!
41:26I'll try it.
41:29It's heavy.
41:30It's quite heavy.
41:32Does it make a good sound?
41:34It makes a good sound.
41:36Is this on sale?
41:38This is a final product.
41:40It's not on sale yet.
41:42I see.
41:43It's quite heavy.
41:49I see.
41:50It doesn't make a loud sound.
41:53It doesn't make a loud sound.
41:56This is the sound, right?
41:58Yes.
41:59This is the sound, right?
42:01Yes.
42:02Really?
42:03It's totally different, right?
42:04Let's try it again.
42:08What?
42:12It's still in development.
42:13Is that so?
42:15The winter bonus is gone.
42:18I knew it.
42:19I'll do something about it.
42:21Is this the sound you're going to make?
42:24Yes, this is the sound.
42:26What was that?
42:27What was that?
42:30The president is furious.
42:33Is this KOMA?
42:36Yes.
42:37We are the company that won the KOMA competition in Kyushu.
42:41What do you mean?
42:43There was a KOMA competition.
42:45We compete against each other.
42:48Actually, NAKAYAMA SEIMITSU uses this technology to develop KOMA that can spin for a long time.
42:56The longest record is 13 minutes and 25 seconds.
42:59The feature is that it spins without shaking.
43:03In the past, he won the KOMA competition in Kyushu.
43:10NAKAYAMA SEIMITSU has various types of KOMA.
43:14You can choose your favorite KOMA.
43:17This is HIRAKUMA.
43:19This is MANJO.
43:21This is HIRAKUN.
43:23I'll choose this.
43:25This is good.
43:26Please practice.
43:28Why did you stop?
43:29There is no cut.
43:31I made it beautifully.
43:34Let's go with this.
43:37KOMA competition.
43:40Will UEDA's KOMA win?
43:43Or will NAKAYAMA SEIMITSU's KOMA win?
43:54You won.
43:59It spins even if I hit it.
44:03It doesn't spin.
44:06This is good.
44:12This is for attacking.
44:14This is an aggressive KOMA.
44:16This is a good sound.
44:18This is a losing KOMA.
44:20This is shrinking.
44:24This is shrinking at the end.
44:26This is amazing.
44:28I lost.
44:32This is sharp.
44:35This doesn't tilt.
44:37Did you stop at the end?
44:39I stopped.
44:41I stopped.
44:43I stopped like MAO ASADA.
44:47I stopped like this.
44:51The winner is the president.
44:53I was standing all the time.
44:55I lost.
44:59The president showed me a great company.
45:04This is the most advanced technology in Japan.
45:06I have a question.
45:08You are a sponsor of a motorcycle.
45:12Our program doesn't have a lot of money.
45:15Is that so?
45:17It was fun.
45:19You are a sponsor.
45:22I talked to the president's manager.
45:24Is that so?
45:25If you don't mind.
45:27I will make the president's corner for 10 minutes a week.
45:33I will make the president's corner for 10 minutes a week.
45:39Thank you for sponsoring me.
45:41Don't do that.
45:43Don't do that.
45:46Next week's KUMAMOTO.
45:48Yutaro and Aritabi.
45:51Arita Teppei goes to TASAKI ICHIBA.
45:56I don't know anymore.
46:00This is amazing.
46:02What is this?
46:04I don't like this.
46:06We will introduce FUEDA's original miso in the program.
46:13KUMAMOTO.
46:19This is sold.
46:21I don't feel anything.
46:27This is delicious.
46:29This is delicious.
46:32I'm sorry.
46:34I'm sorry.