朝メシまで。2025年1月15日 《大みそか》の24時間！真夜中の仕事人 一斉密着SP
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TVTranscript
00:00On the night of New Year's Eve, at 11.30pm,
00:05in a certain place in Tokyo and Bunkyo-ku...
00:08Bunkyo-ku?
00:09Yeah, Bunkyo-ku.
00:10What is this place?
00:12Huh?
00:13What is this?
00:14Huh?
00:17They found a long queue.
00:20What is this place in Bunkyo-ku?
00:24The number of people is...
00:27Approximately 1,050 people.
00:301,000 people?
00:31There are 1,000 people in line?
00:34What is at the end of the long queue on New Year's Eve?
00:40I came here to pray for the passing of the girls' university entrance exam.
00:44Oh, I see.
00:45Yes.
00:46This is Yushima Observatory, where the school's head, Michizane Sugawara, is enshrined.
00:55Wait a minute.
00:56There are so many people in line.
00:57Yes, there are 1,000 people.
00:59It's just in time.
01:01At the same time as New Year's Eve...
01:06Wow, that's a lot of people.
01:10The long queue of over 1,000 people starts moving at once.
01:16Meanwhile, after New Year's Eve...
01:19After New Year's Eve...
01:21On New Year's Eve in Azabu...
01:22In the shopping district of Azabu in Tokyo...
01:27Wow.
01:32On New Year's Eve in Sagamiko...
01:35Wow, that's a lot of people.
01:37And on New Year's Eve in Tokyo...
01:40That's a lot of people.
01:42At the end of the long queue...
01:47Despite New Year's Eve...
01:49There was a group of hard-working workers.
01:53They're running.
01:55I've never seen a video of them running.
01:57They're busy.
01:58They're moving all the time.
02:00It's the busiest day of the year.
02:04Tonight, the busiest day of the year...
02:07The Midnight Worker on New Year's Eve...
02:10It's a close-knit special with breakfast.
02:18The narration was done on New Year's Eve in Vienna, Austria.
02:22I'm Mani Natsuki.
02:26On New Year's Eve...
02:28The first thing we did was...
02:33We went to a rice ball restaurant.
02:36It's been a long time since we had a rice ball.
02:39It's been a long time since we had a rice ball.
02:53It's really good.
02:55It's mentaiko.
02:57It's a rice ball from Tsukushima for about 30 years.
03:02It's been like this since I was a kid.
03:05It's been like this since I was a kid.
03:08It's part of my life.
03:10There are customers who come to the end of the year
03:13and wish me a happy new year.
03:16It's a happy thing.
03:19Tokyo, Azabu 10.
03:238.30 a.m.
03:288.30 a.m.?
03:32I knew it.
03:34I come here every year. I've been waiting in line for over 20 years.
03:37I want to eat it first.
03:39He wants to eat it first.
03:40This is the line at 9.30 a.m.
03:46The number of people keeps increasing.
03:49It's amazing.
03:51It's also the peak time.
03:54It's amazing.
03:569.30 a.m.
04:01There are 149 people in a long line.
04:06Why is there a long line until night?
04:11I came here to eat Toshikoshi soba.
04:16He wants to eat Toshikoshi soba even if he has to wait in line on New Year's Eve.
04:22This is Toshikoshi soba.
04:27This is one of the three famous soba restaurants in Edomai.
04:34This is a famous restaurant that has been in business for 236 years.
04:41He wants to eat Toshikoshi soba even if he has to wait in line on New Year's Eve.
04:47The color of this soba is different.
04:49It's white.
04:51It's not like soba.
04:53It's delicious and smooth.
04:55I think it's worth waiting for two hours.
05:00The white soba is said to have been eaten by the lord of Edo.
05:04Did the lord of Edo eat it, too?
05:06This is the busiest restaurant in the year.
05:09There are only about 4,000 dishes.
05:134,000 dishes?
05:15He wants to eat white soba even if he has to wait in line.
05:20He wants to be a soba master.
05:25I think he's the frontier of female soba masters.
05:30It's one of the things I've done my best for the first time.
05:33It's something that leads to my confidence.
05:36It's one of the things that makes me feel good.
05:41The young female soba master eats 2,000 dishes a day.
05:48He has to wait for 6 hours and 45 minutes to eat breakfast.
05:53He has to work on New Year's Eve.
05:58He must be busy on New Year's Eve.
06:02Good morning.
06:04Nice to meet you.
06:06I'm sorry.
06:07Are you okay?
06:08I'm fine.
06:09I'm used to it.
06:12I'd like to change my clothes.
06:14May I?
06:16He's going to start with a new soba restaurant.
06:23Egg?
06:25Egg
06:35I'm making egg water.
06:37Egg water?
06:38It's egg water for tempura batter.
06:41It's egg water.
06:45I've been frying tempura for years.
06:49He's the busiest on New Year's Eve.
06:52He keeps frying tempura.
06:59We have sesame and salad.
07:02It's about the same.
07:04I put a lot of sesame oil in soba tempura.
07:08I wonder if it goes well with soba soup.
07:10It's crispy.
07:13He has his own way of frying tempura.
07:22He's making tempura batter.
07:30It sounds good.
07:31It's good.
07:32It's crispy.
07:35He's using his mouth.
07:37It might be similar to Chinese medicine.
07:41Chinese medicine?
07:46Chinese medicine is amazing.
07:49It's amazing.
07:52It looks good.
07:54It's hard work.
07:58I want to eat it.
07:59I'm just doing this.
08:02I'm just doing this.
08:04It's a strategy.
08:06I don't think it's interesting.
08:10He says it's not interesting.
08:15He looks at the ninth chopstick carefully.
08:19He's doing it later.
08:22He's doing it later.
08:25If you don't do that, the batter will come off.
08:28He's making the batter to make the flowers bloom.
08:34He's making the batter to make the flowers bloom.
08:37He's making the batter to make the flowers bloom.
08:41It looks delicious.
08:43The tempura batter is good.
08:47It must be difficult.
08:49It's amazing.
08:50The batter makes the tempura bigger.
08:53It's different from the tempura at a tempura shop.
08:59I want to eat this.
09:01It took an hour from the start of cooking.
09:05He made about 60 shrimp tempura.
09:10At 4.40 a.m.
09:13The employees have come to work.
09:17Good morning.
09:20We're going to make soba noodles.
09:23He's a soba noodle maker.
09:28There's another soba noodle maker.
09:33Good morning.
09:36I haven't started yet.
09:40How long have you been doing this?
09:41I've been doing this for 10 years.
09:4310 years?
09:44You're a senior.
09:45That's amazing.
09:46That's right.
09:49There are more than 1,000 customers on New Year's Day.
09:53The two of them are going to sell 2,000 kinds of soba noodles.
09:59They're going to sell 2,000 kinds of soba noodles.
10:01This is hard work.
10:03It's not round.
10:08This is Morisoba.
10:10This is Nihachi soba.
10:12This is Nihachi soba.
10:15Let's start with the classic Nihachi soba.
10:19This Morisoba is also popular at 4.40 a.m.
10:23It's delicious.
10:24Is it good?
10:25It's smooth.
10:28How will he make smooth soba noodles?
10:41He cuts the noodles into small pieces.
10:52By mixing the noodles and water well, the noodles will have a fine texture.
11:01I can only make this much at once.
11:03That's right.
11:06This is hard work.
11:08This is hard work, too.
11:14Look at this.
11:17This is amazing.
11:22It takes 10 minutes to make this.
11:33This is tiring.
11:34How long does it take to make this?
11:36I made 41 of these yesterday.
11:41I made this as a souvenir.
11:43You made 45 of these as a souvenir yesterday.
11:45I'm going to make a lot of noodles.
11:49I'm going to make a lot of noodles.
11:52I'm going to make a lot of noodles.
11:53It's easy to make noodles when my hands are dry.
11:57Mr. Kawabe, a female craftsman, has been making soba noodles for 10 years.
12:07Mr. Kawabe is a great soba noodle maker.
12:13I think he is the best female soba noodle maker.
12:19What is his ability?
12:23He can make soba noodles at once.
12:27That's amazing.
12:30What is he going to do tonight?
12:33That's a lot of people.
12:36350,000 people will come to see him for the first time.
12:40He is going to make a new dish.
12:50He is the busiest man in the year.
12:52He is going to make a new dish on New Year's Eve.
12:55He is going to make a new dish on New Year's Eve.
13:00What is he going to do?
13:07He is going to make a firework.
13:11He is getting close to firework.
13:15It's a firework of five colors.
13:17I'm going to turn it into a rainbow color.
13:21He is going to make a rainbow firework of five colors.
13:25Oh, it's a 7-in-1!
13:27It's a 7-in-1!
13:30And then...
13:35The first day of the Tokyo Kusshi!
13:44It's 5 a.m. on New Year's Eve.
13:48The 10th-year female craftsman, Kawabe-san, is going to make soba.
13:55She's going to make soba.
14:01It's hard to hold the camera.
14:04Wow, it's like a machine.
14:11Wow, that's amazing.
14:13That's fast.
14:14It's no use.
14:19She's so fast.
14:22I guess delicious food is beautiful.
14:37She's so fast.
14:41It's hard to spread it evenly.
14:47It becomes square.
14:49It's amazing that it becomes square.
14:52It's impossible to make it square.
14:54Look at this movement.
15:04The material is different.
15:07There are two types of nozzle.
15:10This one is rough, and this one is smooth.
15:13If you finish it with the smooth one at the end,
15:16the surface will be smooth.
15:18The nozzle will be slippery.
15:22I didn't know that.
15:24She's going to make soba.
15:27She's going to make soba.
15:44I'm often asked how thick the nozzle is.
15:48But I've never measured it.
15:54My senior taught me how to measure it.
15:59I measured it by feeling.
16:03She makes it thin.
16:05It's amazing.
16:08It's about 1.2mm thick.
16:11It's beautiful.
16:15I'm going to cut it.
16:16She's going to cut it.
16:18It's very difficult.
16:23It's not easy.
16:28It's amazing.
16:30It's great.
16:31It's very beautiful.
16:33It's amazing.
16:39It's amazing.
16:41What are you cutting?
16:43I'm cutting the part where the nozzle is connected.
16:47The width of the nozzle is thick, so I'm cutting it.
16:52I want to say it's okay, but I can't.
16:55Depending on the thickness of the nozzle, the boiling time will change.
16:59I have to cut the part that is not uniform.
17:03It's amazing.
17:05It feels good.
17:07It's amazing.
17:09It's about 24 to 25 degrees.
17:15The finished noodles go straight into the refrigerator.
17:19The temperature of the noodles is low, so I have to put them in the refrigerator.
17:24The room where the noodles are made is called the kitchen.
17:27The air conditioner is on for a year, and the temperature is 18 degrees.
17:31The temperature is 17 degrees.
17:36It takes about 25 minutes to make the noodles.
17:41On New Year's Day, she repeats this work.
17:46It takes 4 hours and 15 minutes to make breakfast.
17:50She continues to work on New Year's Day.
17:57I can't move my body.
18:01Is this a different type of soba?
18:03It's a new type of soba.
18:05Sarashina.
18:06Sarashina is also a famous type of soba.
18:11I want to eat that white soba side by side.
18:22Sarashina soba is made by using the core of the soba.
18:27General soba uses only the core of the soba.
18:33Sarashina soba uses only the core.
18:38It's like the difference between brown rice and white rice.
18:44It's very expensive because it doesn't take much.
18:50It's also very difficult to make.
18:54The air conditioner is on.
19:07It's hot water, not water.
19:16This is difficult.
19:18It's hot.
19:22General soba is made by using protein.
19:28Sarashina soba uses only the core of the soba.
19:31It doesn't have much protein, so it's difficult to make it with water.
19:36So she came up with the idea of using hot water.
19:41It's difficult to make it with a stick.
19:45If it's not 90 degrees, the soba won't stick.
19:51It's hot.
19:53It must be hot.
19:56It's hot.
19:59It's hot.
20:01It's a good tip to make good sarashina soba.
20:06Let's remember this when we eat sarashina soba next time.
20:11The amount of water and the amount of water are different depending on the state of the flour.
20:18I record the temperature and the humidity every day and adjust it.
20:32It's beautiful.
20:34It's hot.
20:40Cut the sarashina soba with a machine that makes it smooth.
20:44It's beautiful.
20:46It's smooth.
20:49It's beautiful.
20:55This is the history of the birth of white soba.
21:00This soba was originally sponsored by the lord.
21:03It was a soba that could be put in Daimyoke.
21:07What is the surprising relationship between the lord and white soba?
21:12It was to prevent what everyone has experienced.
21:21This is the history of the birth of white soba.
21:26This soba was originally sponsored by the lord.
21:29It was a soba that could be put in Daimyoke.
21:33It was a soba that could be put in Daimyoke.
21:37Sarashina Hori was established in the late Edo period.
21:43The lord told me to become a soba shop because I was good at making soba.
21:50At that time, I delivered soba to the lord by delivery.
21:55You don't come to the store.
21:57In general, soba becomes hard to eat over time.
22:03It's hard to eat.
22:06So I decided to use only the core part that has little protein.
22:12Then...
22:16A white soba was born that was hard to stick to.
22:22It didn't run.
22:24It started for the lord.
22:26Now, breakfast is waiting for you.
22:29Good luck!
22:38In the washroom, Mr. Kawabe and the others continue to make soba.
22:46Good morning.
22:47It's hard to bring soba home.
22:49I'm Miya.
22:50I'm going to add six more boxes.
22:52I see.
22:54Soba is the busiest day.
22:57But it's the most fun because it's the busiest day.
23:02It's like a festival.
23:09Why did Mr. Kawabe become a soba craftsman?
23:14I decided to become a soba craftsman.
23:17Is it cool to want to be a craftsman?
23:20That's probably it.
23:22After graduating from university, he wanted to become a soba craftsman.
23:26That's why he came to Sarashina Hori.
23:29When I first came here, my parents gave me four soba bowls.
23:35I was very happy to be a soba craftsman.
23:39I was asked if I had any worries before I came here.
23:44I didn't have any worries.
23:46I just wanted to be a soba craftsman.
23:50I'm looking forward to it.
23:54He started his career as a soba craftsman.
23:58Now he is the ninth soba craftsman.
24:02That's great.
24:04She doesn't just make soba.
24:06She also teaches how to work as a female soba craftsman.
24:12She works for the society.
24:16I think she is the frontier of female soba craftsmen.
24:21I enjoy making soba the most.
24:24It's one of the things I did my best for the first time.
24:28It's also something that leads to my confidence.
24:31I feel more confident.
24:34It's one of the things that makes me feel better.
24:38I wanted to make Sarashina Soba more famous.
24:42I decided to make Sarashina Soba on March 4th.
24:46Mr. Kawabe himself applied for it.
24:49He decided to make Sarashina Soba on March 4th.
24:56It's still 8.30 in the morning.
24:58But the first customer is already here.
25:04It's been a long time.
25:06It's an old tradition.
25:07I make it every year.
25:09What do you want to eat the most?
25:11Mori and Sarashina Soba.
25:13That's a good idea.
25:17The line is getting longer and longer.
25:28I'll open it at 10.45.
25:33The line is getting longer and longer.
25:35He decided to open it 15 minutes earlier.
25:38I'm glad.
25:42The line is getting longer and longer.
25:47There are 104 people.
25:50We'll start cooking on December 31st.
25:52Good morning.
25:54I wish you happiness with your usual Japanese soba.
25:57I wish you happiness with your usual Japanese soba.
26:00I'll put my soul into it until the end.
26:02I'll take good care of you.
26:05I'll visit your hometown as soon as possible.
26:07I'll try everything.
26:09I'll take good care of you.
26:11I'll visit your hometown as soon as possible.
26:14I'll visit your hometown as soon as possible.
26:17Let's do our best.
26:20I want to be here at the end.
26:22That's a good idea.
26:23Let's start with love.
26:26That's a good idea.
26:28Finally.
26:30Thank you for waiting.
26:32Thank you for waiting.
26:34Thank you for waiting.
26:36Thank you for waiting.
26:38Thank you for waiting.
26:42I'll have a plate of Sarashina.
26:44I'll have a plate of Sarashina.
26:46I'll have a plate of Sarashina.
26:48Two plates of Sarashina.
26:50He wants to eat Sarashina soba even if he has to wait in line.
26:57What is it?
27:00Thank you for waiting.
27:02It's beautiful.
27:05It's beautiful.
27:09It's good to eat it here.
27:11It's good to eat it here.
27:14It's good to eat it here.
27:17It's smooth.
27:19It melts in my mouth.
27:24It's delicious.
27:26Here are some secrets that can make Soba noodles taste better.
27:33It's a machine that cooks the noodles in front of the ladle.
27:40The fire dances forward, doesn't it?
27:45The noodles are burned.
27:50That's why these noodles don't stick together.
27:55I see.
27:57It's hard to do it at home.
27:59I can't do it.
28:02It's true.
28:03It's boiling.
28:04I see.
28:07You don't have to stir it.
28:12It's cold.
28:13It looks cold.
28:14You have to wash it and cool it down.
28:16Mori soba has a lot of protein.
28:19If the protein flows out, it will become slimy.
28:22If the soba is slimy, it won't taste good.
28:25It will be bad for your throat.
28:28Whose cutlet is this?
28:30It's mine.
28:32I want to eat hot soba.
28:36I eat both hot and cold soba.
28:39It's the best.
28:40I want to eat hot soba.
28:42I worked hard for a year.
28:46Everyone worked hard.
28:48It's cold.
28:51The line of customers continues until night.
29:01The line of customers continues until night.
29:05It's finally over.
29:07The line of customers continues until night.
29:10Wait a minute.
29:14I'm glad to see so many customers.
29:17I'm not tired at all.
29:20I'm more satisfied.
29:23I'm happy.
29:24I'm done for the year.
29:27How was it today?
29:28I'm fine.
29:30It was amazing.
29:31I finished it in a flash.
29:33It's fun to start.
29:36I finished it in a flash.
29:40They eat breakfast before the store opens.
29:50Breakfast has arrived.
29:52Has it arrived?
29:54Do you eat it in 15 minutes?
29:55Yes.
29:58This is Tsukishimaya's rice ball.
30:01It looks delicious.
30:02This is Tsukishimaya's rice ball.
30:07It's delicious.
30:12They make it in time.
30:17You have to eat it.
30:19It's delicious.
30:21I'm busy eating it.
30:22This is mentaiko.
30:23It looks delicious.
30:24This is Tsukishimaya's rice ball.
30:27What kind of day is it?
30:29It's been like this since I was a kid.
30:32It's been like this since I was in elementary school.
30:35I think it would be lonely if I didn't have a part of my life.
30:39I don't have a habit of eating soba or miso soup.
30:43I hope young people will use their strength to make this a good store.
30:50There are customers who come to eat my soba at the end of the year and wish me a happy new year.
30:57I'm happy.
30:59I'm glad I've been able to do my best for the past year.
31:16He came to a place like this on New Year's Day.
31:21With the sound of the drum that marks the beginning of 2025.
31:29There are a lot of people.
31:33YUSHIMA TENMANGU, where more than 1,000 worshippers gather at once.
31:40The number of worshippers is about 350,000 at the first visit.
31:47With so many people visiting.
31:51Did you know that the new workers are working hard to worship safely without injury or trouble?
32:00It's open in the back, too. Please line up.
32:04Here's your pen. Please fill it in there.
32:09I've been moving all the time.
32:13What kind of work is going on behind the scenes of our first visit?
32:34Thank you for the food.
32:42It's hot.
32:48It's very good.
32:51It's warm, too.
32:54We always leave it to God.
32:58It's a new job to welcome the worshippers.
33:0615 and a half hours before breakfast.
33:09Our visit has begun.
33:20It's the evening of the 31st.
33:27Thank you for your hard work.
33:29Thank you for your hard work.
33:32It's cool.
33:33From now on, there will be a ceremony to pay off the debt.
33:37There is a service for that.
33:40Paying off the debt is a ritual to purify the stomach so that you can devote yourself to your daily life with a pure mind.
33:48Wait a minute.
33:49Next is the Yamanasai.
33:52This is a table.
33:56This is called Asagutsu.
33:58It's a white kimono worn by the new workers.
34:02It's a white kimono worn by the new workers.
34:10It's a busy day.
34:27When the ceremony to pay off the debt is over,
34:32it's time to go to work.
34:39They go to work with a broom.
34:44In Oharai, there is a place called Kirin-sato.
34:46We roll Japanese paper, Asahi, and rice together.
34:51It's a white kimono.
34:55It's hard.
34:57But the new year is coming.
34:59It's hard to take this off.
35:01I can't take it off at all.
35:03One hour left until the new year.
35:08In front of Yushima Tenmangu,
35:10There are so many people.
35:12the queue has already begun.
35:15It's about 8 o'clock.
35:17It's 7 o'clock.
35:19It's cold.
35:20And in Keidai,
35:30There are about 70 to 80 people.
35:32There are so many people.
35:3490-year-old girls.
35:37It's time to go to work.
35:41Keidai will be closed soon.
35:43If you want to go to work,
35:45please get off at the exit.
35:48I'm sorry.
35:49It will be closed soon.
35:51Please get off at the exit.
35:54I'll put it in.
35:57For the final preparation at the new year,
36:00the worshippers are dismissed.
36:04The gate will be closed.
36:09Keidai without worshippers.
36:19They are preparing for the new year.
36:26At that time, Mr. Sarumaru changed his clothes and went somewhere.
36:31There was a job that we couldn't usually see.
36:39I've never seen this before.
36:41I've never seen this before.
36:46Keidai without worshippers.
36:49They are preparing for the new year.
36:54Mr. Sarumaru.
36:56Mr. Sarumaru.
36:59Mr. Sarumaru.
37:01Please lower your head.
37:14Please get well soon.
37:18Keidai without worshippers.
37:24You do it so much.
37:28We will pay the wish for the worshippers.
37:32We will pay the wish for the worshippers.
37:35We will pay the wish for the worshippers.
37:38Are you going to give it for the sake of people?
37:41Yes.
37:48This is the main shrine.
38:04I've never seen this before.
38:06I've never seen this before.
38:09At that time, outside of Keidai,
38:12The queue is getting longer and longer.
38:15The queue is getting longer and longer.
38:18How long will it take?
38:20It's amazing.
38:22It's still going on.
38:24It's fast.
38:27There are already more than 1,000 people.
38:30It's amazing.
38:36It's beautiful.
38:40It's the New Year's Day.
38:47One minute left.
38:56New Year.
39:01He was at home at that time.
39:10From now on, Mr. Sarumaru's work will be even busier.
39:19They are getting closer to the moment of the New Year.
39:29Sagamiko?
39:31Where is this?
39:33It's amazing.
39:35What is this?
39:36Where is this?
39:37There are a lot of cars.
39:41Even though it's New Year's Eve, there are about 1,300 cars.
39:49Why are so many people here?
39:57It's beautiful.
39:59This is the biggest illumination in Kanto.
40:04But the main focus is not this illumination.
40:09I'm looking forward to the fireworks.
40:11Countdown and fireworks.
40:13That's right.
40:15Yes, countdown fireworks.
40:18And it's not just fireworks.
40:22It's a song called Nijobana.
40:25Nijobana?
40:26From purple to blue, green, yellow, and red.
40:30It changes to five colors.
40:34What is a rainbow-like firework that changes to five colors?
40:42And what is the job of the firecrackers that they can't usually see?
40:48New Year's Eve
41:01The drama Private Bunker is on air every Thursday at 9 p.m.
41:06I'm also on the show with Tenguji Mikoto.
41:11If you're interested in money, please watch it.
41:16Now I'm putting up a net.
41:23First, they prepare to launch the fireworks.
41:32This is to fix the tube.
41:38There are about 200 fireworks to be launched on this day.
41:42It's amazing.
41:44They set up the tubes one by one.
41:52And here...
41:55I set the timing of the fireworks to match the music.
42:03If the music is playing, the fireworks will be launched automatically.
42:09They send a signal from another headquarters to automatically launch the fireworks.
42:18The fireworks are launched in accordance with Mrs. Green Apple's lilac, which is a Japanese record.
42:27I want to give everyone a bright scent, so I'm using a rainbow firework.
42:35In the first place, the fireworks contain star-shaped gunpowder particles.
42:44The stars grow 0.5mm a day from 2mm cores.
42:51It takes several days to change the color.
42:58The fireworks are rotated to change the color.
43:02The fireworks grow 0.5mm a day, so it takes a month to make one firework.
43:09It takes a month or two to make one firework.
43:15It's a valuable firework.
43:19And at 11.30 pm,
43:22Mr. Ichinose goes to the headquarters of the countdown event.
43:29He waits for the moment to launch the fireworks.
43:37After 30 seconds, the fireworks will be launched.
43:44Here we go!
43:47I'm so excited!
43:53Here we go!
43:56It's already started.
43:59It's already started.
44:01It's already started.
44:02Five, four, three, two, one!
44:06It's already started.
44:11It's already started.
44:18Wow!
44:23It's beautiful!
44:36It's beautiful!
44:41It's beautiful!
44:43It's beautiful!
44:45For Mr. Kojima, who couldn't see the change in color, he tries again.
44:52Purple.
44:55Blue.
44:57Green.
44:59Yellow.
45:01Red.
45:03It's 7 colors!
45:06Happy New Year, everyone!
45:14Meanwhile, at the Yushima Tenmangu, which just celebrated the New Year,
45:20Mr. Sarumaru, who is a new employee, is also busy.
45:26There are people lining up at the headquarters.
45:29It's open in the back.
45:31There are people lining up.
45:33Please line up. It's open in the back.
45:37It's open in the back.
45:42It's a big line.
45:44It's been moving for a long time.
45:46There are people lining up in a circle.
45:48It's busy.
45:50In addition, there are people lining up at this place.
45:53There are people lining up at this place.
45:59In place of the lady who is taking a break, there are people lining up at the reception desk.
46:04There are people lining up.
46:06It's 1,000 yen.
46:09There are always people lining up at the shrine.
46:15The sky is getting brighter.
46:18It doesn't stop at all.
46:20It's coming from here.
46:21That's right.
46:23It's coming from here.
46:26Mr. Sarumaru's work continues.
46:31The next place is also close to this place.
46:37The place where many people gather for something that is indispensable to Gantan is...
46:44It's the first shrine.
46:45It's the first shrine.
46:46It's the first shrine.
46:47It's the first shrine.
46:48It's the first shrine.
46:49It's the first shrine.
46:50It's pretty beautiful.
46:51Oh, I see.
46:52The Tamamo-no-rail is used for night driving on New Year's Day.
46:56The Tamamo-no-rail is used for night driving on New Year's Day.
47:00The first shrine to be seen from this monorail running at 12 meters in height is a superb view.
47:08It's a popular spot where you can see the famous sun even while driving.
47:14What kind of first shrine is it?
47:20That's it.
47:2130 minutes to go.
47:2230 minutes to go.
47:2330 minutes to go.
47:2430 minutes to go.
47:2630 minutes to go.
47:2830 minutes to go.
47:35It's here.
47:38It looks like this.
47:41Everyone is wearing a suit.
47:45It's so pretty.
47:46So many people.
47:51I haven't seen it yet.
48:03As a driver, I have to drive for work,
48:06so I couldn't really look at it.
48:10But the orange light came through the driver's seat,
48:14and it was beautiful.
48:15It felt like a new year had begun.
48:18It was really cool.
48:21The Miracle Nine Cream Quiz
48:27It's a bit of a surprise,
48:28but the Miracle Nine Cream Quiz starts at 8 p.m.
48:31The two MCs will be challenged.
48:34We asked 100 men and women in their 10s and 60s
48:38about the essential side dish for breakfast at hotels and hotels.
48:46What is it?
48:48Sea urchin.
48:49Sausage.
48:52Grilled fish.
48:54Ham and bacon.
48:57Salad.
48:59Miso soup.
49:01Natto.
49:03Curry.
49:05I can think of three.
49:07Pickles.
49:10Seaweed.
49:11Mentaiko.
49:13Very good.
49:15Seaweed.
49:17I said seaweed.
49:19Why are you taking it?
49:21Wait a minute.
49:23You're a seaweed thief.
49:25Meanwhile, it's 8 a.m. in Yushima.
49:30Breakfast?
49:32I have to eat it.
49:34I can't hold it.
49:36Good morning.
49:38I'm going to have breakfast now.
49:42This is Mr Sarumaru's first breakfast of the new year.
49:56Thank you for it.
49:57What are you going to eat?
49:58Thank you for it.
50:01Sea urchin.
50:03This is for your family.
50:06This is the hardest part of the day.
50:10This is for Mr Guji's family.
50:24It's really good.
50:27It's warm.
50:30I'm glad to see the happy faces of the guests.
50:49Next week.
50:57The 11th episode of Aibo Season 23 will be aired tonight at 9 p.m.