Category
📺
TVTranscript
00:00This time, from this百貨店 at Nagoya Station.
00:08In front of the entrance of the first floor, there is a long line from the morning.
00:15And at 10 o'clock, the customers flow in at the same time as the store opens.
00:22Everyone, go straight to the escalator.
00:27The destination is the special floor on the 10th floor.
00:37No matter how careful you are, you can't stop in a hurry.
00:44What was he trying to buy first?
00:48Chocolate!
00:51What did the young mother buy in a big bag?
00:56It's chocolate.
01:00This is the largest chocolate exhibition in Japan,
01:03where 140 chocolate brands gather.
01:06This is the venue of Amour du Chocolat.
01:12I bought it. It's really good. I'm impressed.
01:16I always get a reward every year.
01:19It's an adult chocolate cake with a matcha scent.
01:25This is a parent-child reunion.
01:28Audrey and Club Harrier.
01:32It's about 30,000 yen.
01:38There is also a long line of stores based on this shop.
01:43I don't like chocolate.
01:45But I can eat it deliciously.
01:48The scent spreads all over my body.
01:52Even people who don't like chocolate come here.
01:58This woman, too.
02:01I don't usually buy raw chocolate, but I'll definitely buy it here.
02:06This is the place where hot fans flock.
02:10This time, it's a brand called Maison Cacao.
02:17This is the number one selling product.
02:21Aroma raw chocolate.
02:25Generally, raw chocolate contains more than 10% of water.
02:31But this brand contains more than twice, 25%.
02:36There are various flavors.
02:39This is a combination of a rich aroma of fruit juice.
02:44This is a combination of a strong acidity of Okinawa's sea quercer.
02:51I like fruits, so I always buy them.
02:57All of them sell for over 3,000 yen.
03:00They sell like they're flying.
03:06Maison Cacao is a young brand that has been in business for less than 10 years.
03:13The person in charge of the department store says.
03:16I heard that it was used as a gift for the national training in 2019.
03:22It is also used as a premium dessert of all meat.
03:27I think it's the only brand that can't be compared to anything else.
03:33Maison Cacao is attracting attention in the industry.
03:36It was founded in Kamakura.
03:40There are a lot of people on weekends.
03:45Until now, there have been six stores in the center of Kanto.
03:50In December of last year,
03:52the 7th store was completed on Nakadori Street in Marunouchi, Tokyo,
03:55where a lot of high-end brands were lined up.
04:01On the opening day, enthusiastic fans gathered here again.
04:11This woman came with her family.
04:14What is her goal?
04:17Chocolate coquille.
04:18It's amazing.
04:21How should I put it?
04:22I feel like I can relieve all my stress with chocolate.
04:27There is soft raw chocolate inside.
04:31If you bite it, the flavor spreads in your mouth.
04:34It's a signboard product lined up with aroma raw chocolate.
04:41It finally opens at 10 a.m.
04:45Here you go.
04:49Do you sell chocolate here?
04:50Yes, we do.
04:53I'm glad.
05:00Please come this way.
05:01The man who was standing in front of the store was...
05:07President of Maison Cacao, Shingo Ishihara, 40 years old.
05:15Maison Cacao is so popular that it's one of the top brands in Marunouchi.
05:22President Ishihara is also a chocolatier who develops all kinds of products.
05:27He is famous among chocolate fans.
05:32I came to Nagoya because there are so many kinds of amuse-chocolat in Takashimaya.
05:37I can't get tired of it no matter how many times I come here.
05:40I like it.
05:42Maison Cacao is one of the top brands in Marunouchi.
05:52However, Ishihara has a higher goal.
05:59I want to create a story and culture that lasts for 100 years with Maison Cacao.
06:05Ryu Murakami is a writer.
06:13Eiko Koike is an actress.
06:17They thoroughly investigated the identity of chocolate.
06:24Why did you choose this brand?
06:26What is the difference between regular chocolate and Maison Cacao chocolate?
06:32Right before Valentine's Day.
06:34Maison Cacao has become the top brand in less than 10 years.
06:39It's about to be a success.
06:43Please look at this.
06:47The secret of Maison Cacao's strength.
06:50The unique Cacao seed route.
06:56Colombia, South America in late August last year.
07:01Ishihara went to Manizales, a city in the center of Colombia.
07:08Hello.
07:10How are you?
07:14Long time no see.
07:17He is Mr. Mauricio, the director of Lucca, a local company that Maison Cacao supports.
07:24It's a pleasure to have you here.
07:27It's the best season for growing Cacao.
07:34Lucca is a private company that deals with Cacao in Colombia.
07:41They grow various types of Cacao and conduct research on agriculture.
07:48Agriculture is like a little jungle.
07:55This yellow Cacao is ripe.
08:01It's a good Cacao.
08:09The white part inside is the Cacao seed.
08:18Very nice.
08:21Cacao is a fresh tropical fruit.
08:27Ishihara met this Cacao in Colombia, and his life changed.
08:34It's really good.
08:36It's totally different from Moguita.
08:40The world share of Cacao in Colombia is only 1%,
08:44but it has a strong scent and is called Flavor Beans.
08:48It's highly appreciated.
08:55Maison Cacao is a partnership with Lucca.
08:59They also have a contract with over 2,000 Cacao farmers through Lucca.
09:09Cacao is a special fruit that requires no effort and requires a lot of money.
09:15I want to grow Cacao with my family.
09:21They rented a plot of land and bought a farm for Maison Cacao.
09:29Right now, the market price of Cacao is skyrocketing due to the shortage in Africa,
09:35but Maison Cacao has a unique Colombian route,
09:39so they can get the raw materials in a stable way.
09:45The harvested Cacao is brought to this facility in Lucca.
09:51It is fermented for 6 days in this wooden box.
09:57Then, the white flesh turns brown,
10:01and even the seeds are fermented,
10:04giving it a unique scent.
10:08The more the lactobacillus circulates, the more aromatic it smells.
10:13It's really good.
10:16Fabio, you're the best.
10:20When you break the Cacao beans,
10:23it's important to have a crack-like groove like this.
10:32By doing this, the Cacao is preserved in an exquisite way,
10:36making it possible to make chocolate with particular care.
10:43The secret of Maison Cacao's strength.
10:46A unique blend of Cacao with a high acidity.
10:52Lucca's head office is located in Bogota, the capital.
10:58After fermentation, the dried Cacao beans are sent to this warehouse.
11:03In general, Cacao beans are put in a bag like this and exported by boat.
11:11Because it takes a few months to process, it can sometimes deteriorate.
11:19So, Ishihara came up with a different method.
11:25What he prepared is chocolate from various parts of Colombia.
11:32It's made from various kinds of Cacao, and it's very thick.
11:38He decides how to mix it by tasting it with his nose and tongue.
11:47The acidity is strong, so if I mix it with milk chocolate,
11:53I think it will taste like caramel.
12:00Based on Ishihara's decision,
12:03chocolate is exported as the raw material of chocolate products.
12:08That's why Cacao chocolate with a high acidity can be made.
12:15Lucca's CEO, Camilo, puts his full trust in Ishihara.
12:23I know that Shingo has a very good sense of taste.
12:31Of course, we are an expert chocolate group,
12:36but I think it's a big advantage to receive Shingo's advice.
12:45The secret of the strength of Maison Cacao 3
12:48He is also particular about materials other than Cacao.
12:51Ishihara only uses fruits other than Cacao, which are trusted by farmers.
12:58He showed us how to make raw chocolate using the selected Shine Muscat.
13:05First, peel off each grain carefully.
13:11Muscat doesn't have seeds yet, so it's okay.
13:15Next, crush the fruit and mix it with the warm fresh cream.
13:22Meanwhile, prepare the chocolate mixed in Colombia.
13:32Melt the chocolate and mix it with the Muscat.
13:37Melt the chocolate and mix it with the Muscat.
13:43When you melt the chocolate and add fresh cream with Muscat juice,
13:48you can make a rich chocolate base.
13:57Cool it down and harden it.
14:01Coat the surface of the chocolate with chocolate with a small amount of water.
14:07Finally, sprinkle the cocoa powder.
14:11The signboard product, Chocolat Coquille, is completed.
14:15What kind of impression is born from this grain of excellent sweets with the scent of Shine Muscat?
14:23The pattern is in the studio.
14:25We would also like to taste the chocolate of Maison Cacao.
14:28First of all, it is the classic aroma raw chocolate.
14:31Mr. Ryu, please.
14:34This program is brought to you by the sponsors you see.
14:40Wait a minute.
14:48It's delicious.
14:51It's rich.
14:55It's a very gentle sweetness.
14:57Yes.
14:58It doesn't have a strong taste.
15:00It's like it's wrapped in something fluffy.
15:02Yes.
15:03Next is Chocolat Coquille.
15:17It's cute.
15:20What is it?
15:24It's not an exaggeration.
15:26It's more juicy than I imagined.
15:29It feels like the juice is bursting out.
15:31The juice of Shine Muscat is overflowing.
15:35I can understand the feelings of the people who were lined up from the morning.
15:39There is a special technique for this.
15:42I leave the juice of Muscat every year.
15:46I've been leaving it for about seven years.
15:49I use it in conjunction with this year's fruit juice.
15:54I think it's a more fragrant Muscat chocolate.
15:58Is there a standard for choosing fruits and ingredients?
16:03Yes.
16:04The most important thing is the terroir.
16:06Whether the climate and the wind are suitable for growing the fruit.
16:12I go to each place and listen to the stories.
16:18I decide on one material and one farmer.
16:22One material and one farmer?
16:24Yes.
16:25What is the difference between regular chocolate sold at supermarkets and chocolate from Maison Cacao?
16:33Freshness and moisture.
16:35Moisture?
16:36Yes.
16:37In Colombia, we have been making chocolate for two weeks.
16:45There is no bitterness or roughness.
16:47There is no need to add extra sugar.
16:50It is a fragrant and fruity chocolate.
16:54There is not much chocolate in the world that has a high moisture content and can feel the taste of the material.
17:01I want to make chocolate that can melt and spread the fragrance of cacao and the material.
17:08These two things.
17:10Is it that easy?
17:12It was a series of failures.
17:14Is that so?
17:15I didn't start a brand by training at a famous chocolate atelier.
17:23Cacao is a fruit.
17:26I was wondering how to express the freshness and moisture with chocolate.
17:31The entrance was different.
17:33I wanted to eat the white cotton when it was opened.
17:39It was delicious.
17:41It is said that it tastes like 10 kinds of tropical fruits.
17:46Personally, I taste mango, pineapple, and lychee.
17:52These are all delicious stories.
17:55I saw the sea.
17:57It is deep.
18:00Nekokuri, a town in the northwest of Colombia.
18:06It is a region where many cacao farmers sign a contract with Maison Cacao.
18:13Hello.
18:15Welcome to Nekokuri.
18:23In fact, this is a school founded by Ishihara's support.
18:28Maison Cacao Foundation was established to promote this activity.
18:36Thanks to Maison Cacao and Mr. Shingo, the school facilities were very fulfilling.
18:43Not only the hard surface, but also the contents of the education are supported.
18:52In fact, this is a place where the cultivation of coca leaves, which used to be the raw material of drugs, flourished.
18:59The drug addiction spread and the children were affected by various evil effects.
19:06First of all, I thought that if I didn't make a place where children could learn, I wouldn't be able to make good things.
19:15At first, I bought Aozora school, but I started this project.
19:20The school, which started with 30 students, has now increased to 300 students and 400 students.
19:29Education is brightening the future of children.
19:36My dream is to study more about cacao and start a business.
19:42I used to admire astronauts, but now I think it's good to be a farmer who helps the region.
19:51Ishihara is looking for the happiness of the region in business.
19:55How did such a manager come to be?
20:02Ishihara was born in Osaka in 1984.
20:06He entered junior high school and high school and played rugby, and was active as a national class player.
20:15He went on to study at a university, aiming to become a regular, and he started to practice hard.
20:22However, at the end of the third year of college, he had a break as a luggerman.
20:28The manager asked him to quit being a player and become a student coach.
20:36This is the story of the former manager, Iwade.
20:44Especially when I was in junior high school, there were no players I didn't know in Osaka.
20:52I was very confident.
20:57When I was aiming to become a regular at the end of my last year, I had a lot of negative feelings at first.
21:06I couldn't accept it at that moment.
21:11My father and mother said,
21:14Do whatever you can to make your team the best in Japan.
21:20I was able to return to being a manager.
21:23That's when I started coaching.
21:27What should I do to make my team stronger?
21:31Ishihara starts reforming to break the rules of the gym.
21:36He made rules for the fourth graders to do the cleaning and laundry that the first graders were allowed to do.
21:44This strengthened the first-year students' physical fitness.
21:51Takayama, who is now a student coach,
21:56I want to make my team stronger.
22:00I want to make my team stronger.
22:04Ishihara was the one who really built the foundation of the team.
22:11In January of this year, the team achieved four consecutive wins.
22:17After Ishihara's graduation, he was reborn as a member of the Jyosho Corps.
22:22Aoki, who has been active since he was a first-year student,
22:27The first-year students did a lot of cleaning.
22:32I was able to focus on what I knew.
22:36I think that's what led to a good culture.
22:40One team that helps each other.
22:44Ishihara's management base has that spirit.
22:49Ishihara worked as a recruiter after graduating from college.
22:54After that, he became independent and started looking for a job.
22:59He visited Colombia on a trip, where he faced the weather of his life.
23:07It was in a cacao farm that he happened to visit.
23:13He was surprised to taste fresh cacao for the first time.
23:17It was completely different from what he had imagined.
23:21The fresh taste spread throughout his mouth.
23:27I wondered what kind of chocolate I had eaten so far.
23:32I wanted to make chocolate with freshness.
23:41Ishihara returned home and made chocolate on his own.
23:45Ishihara studied chocolate making on his own.
23:51Eight months later, he opened a chocolate shop in Colombia called Cacao in Kamakura.
24:01The next year, he went back to Colombia.
24:07There, he heard a word from Luca's Mauricio.
24:12Shingo, you are already a member of our family.
24:20This word changed the name of the company, Maison Cacao.
24:27When does your heart feel full?
24:30When the next generation of fuel projects become one.
24:34It is the process of changing the used cooking oil into the fuel of the airplane.
24:37It is the technology that supports the realization of aerodynamic buoyancy.
24:41It is when you can contribute to the team.
24:43It is when you are surrounded by a flock of birds in a well-maintained forest.
24:46Can you hear me?
24:48I can hear you.
24:50Everyone's heart is full.
24:52Everyone's heart is full.
24:55COSMOSECU.
24:56See you.
25:27There is a reason for strength.
25:31Information.
25:33Analysis.
25:36Strategy.
25:39Decision-making.
25:43Information systems.
25:45Strengthen corporate management.
25:50Achievements speak for themselves.
25:53TOUGOU GYOUMU SOFTWARE
25:57KAMBURIA KYUDEN will be broadcast on TVER.
26:03I was impressed by the taste of cacao that I ate for the first time in Colombia.
26:07I was impressed by the taste of cacao that I ate for the first time in Colombia.
26:10Ishihara launched a chocolate brand in 2015.
26:17Next year, I will visit Colombia again.
26:23He said this to RUKARO MAURICIO.
26:30Shingo, you are already a member of our family.
26:37The spirit of one team that I have learned in rugby so far.
26:42It is a little different from the team building I have noticed.
26:47We have only known each other for a year.
26:51We are business partners.
26:55I felt like a family.
26:59It was new to me.
27:02Ishihara changed the name of the brand for the strength of a family.
27:08He added the word MESON, which means family, to the traditional cacao.
27:18Ishihara also started to strengthen the bond like a family.
27:26I came here with my employees.
27:29I came here with my employees.
27:33I came here with my employees.
27:39I came here with my employees.
27:44I came here with my employees.
27:47This is the scent of Maruyama.
27:55It is actually transmitted by carrying the feet.
28:05If you eat this, you can't treat customers with a light feeling.
28:10They are trying to connect production and sales.
28:16This initiative is called Traveling MESON.
28:20It has been done more than 100 times.
28:25This day is a strawberry farm in Fukuoka.
28:30What was chosen for the fruit to be added to the chocolate?
28:34It is sweet green.
28:39The female staff in charge of sales went with them.
28:47It is sweet.
28:51Yoshida from Yokohama heard the story of the producer, Mr. Tomono.
28:56I heard the story of the producer, Mr. Tomono.
29:00Among the various strawberry farmers,
29:03I would like to tell you why we use Mr. Tomono's strawberries.
29:12Mr. Ishihara is from the rugby club of Teikyo University, which is the number one university in Japan.
29:18Our university was defeated in the first round of the university championship before dawn.
29:22However, in the time when Horie Shota was the number one student,
29:28we won the championship in order.
29:31We have won the championship nine times since the first grade.
29:35It is not my achievement.
29:38It is only the effort of my juniors.
29:41I am very happy that what I changed at that time remains in the current Teikyo University.
29:45You did the same thing as the fourth graders in the first grade.
29:50How do you contribute to the economy now?
29:54Rugby is a sport where you can learn self-sacrifice.
29:58The most difficult thing, the thing that I don't want to touch,
30:03I take the initiative and the leader shows me from behind.
30:08I tell everyone how much time I can spend for others,
30:12and I think they are doing it.
30:15It is very educational.
30:18I thought it was wonderful.
30:20You added the word Maison, which means family, to the name of the company.
30:24There are various thoughts here.
30:27In order to continue for a hundred years,
30:30the family of the manufacturer and the members of Maison Kakao
30:34have to become a brand where their children can say,
30:38I want to work in the brand where my father works.
30:42It is good to build a school.
30:45I think the children will be happy.
30:48It's increasing, isn't it?
30:50Yes, it's increasing.
30:52It's amazing that 30 people have now become 400 in three schools.
30:56It was great to see their dreams being told.
31:02And the staff goes directly to the production site
31:06and talks to the manufacturers.
31:10It is necessary for manufacturing to listen to their thoughts.
31:15We sell chocolate,
31:20but we have a feeling that we are connecting something that is not chocolate.
31:26We are encouraging customers to listen to the story of the passion relay
31:32that starts with the manufacturer.
31:45It reminds me of rugby.
31:50We are one team.
31:52When we want to make a dream together,
31:59it is the same for the delivery team,
32:02and it is the same for the members who do not seem to be involved.
32:07I think it is very included in Maison Kakao.
32:11It is similar.
32:13Near Kamakura station, there is a store of another brand of Maison Kakao.
32:20Chocolate Bank.
32:24It is a store that Ishihara made to convey the charm of cacao.
32:31There are also products other than chocolate.
32:34It is a rare product that is made from cacao pulp.
32:38It is cacao vinegar.
32:40It is very delicious.
32:42It is a popular superfood for women.
32:46It is cacao vinegar that is attracting attention now.
32:52They are trying products that spread the potential of cacao.
32:59It is 7 p.m. and it is closing time.
33:05The staff has prepared a sign of paper.
33:10What?
33:12Rob Entrance?
33:16Thank you. I look forward to working with you today.
33:19There are six guests waiting outside.
33:22They enter from the back door through a suspicious passage.
33:26Welcome.
33:28What is going to start?
33:32Truck is cool, isn't it?
33:35It looked like a free vehicle.
33:38I want a car.
33:40You can buy a truck with a smartphone.
33:42Can you drive it with a normal license?
33:44Don't look at me.
33:46You said you wanted a truck, didn't you?
33:48That person is cool, isn't he?
33:50No.
33:54You can drive it with a normal license.
33:57Everyone's truck, El Fumio.
34:03It is comfortable here.
34:05It is comfortable.
34:07But...
34:09That's why...
34:11I want to fly.
34:13People who move from here are strong.
34:16Nikkei Electronics
34:18Birds are gathering in Ueno.
34:21There are more than 600 rare specimens of pheasants and penguins.
34:26Can you see the birds for a lifetime?
34:28The special exhibition, Birds, is being held at the National Museum of Science and Technology.
34:32I met someone I like.
34:35I was fascinated.
34:37I was frustrated.
34:39I was happy.
34:41I met a rival.
34:43I met someone I admire.
34:45I made a friend.
34:47And...
34:49I fell in love again.
34:51Shogi Nihon Series has been running for 45 years.
34:54JT supports everyone who loves shogi.
34:57We support everyone who enjoys shogi.
35:02The Kamburya Kyuden is brought to you by Teletubbies and U-NEXT.
35:08Colombia's fresh cacao is a weapon.
35:13Maison Cacao has become a popular chocolate brand.
35:20Ishihara, the leader of the company, has created another brand, Chocolate Bank, to convey the charm of cacao.
35:28Thank you. I look forward to working with you today.
35:31It's closing time.
35:33The customers waiting outside pass through a suspicious passage.
35:38From the back door to the restaurant.
35:40Welcome.
35:42What is this place?
35:44We have good fish today. Please enjoy.
35:50What is this place?
35:52A restaurant where Ishihara works as a chef.
35:57First, the appetizer.
36:00This is a Kamakura vegetable with cacao vinegar.
36:05A thick layer of cheese and pickled daikon radish made with cacao vinegar.
36:12This is a brioche with cacao butter.
36:16There is a lot of cacao in it.
36:20Cacao vinegar and cacao butter create a delicate scent of chocolate.
36:28This is a raspberry tea with Kamakura vegetables.
36:34I can't imagine how it will taste.
36:38It was very good.
36:40It's a good taste.
36:44Next, they serve kanpachi.
36:49This is cacao ponzu.
36:53This is cacao soy sauce.
36:55This is soy sauce soaked in cacao.
36:59It's a surprising combination of sashimi and cacao.
37:05How will it taste?
37:10It's good.
37:11It smells like a faraway place.
37:13When cacao is added, it becomes milder.
37:20Ishihara is supposed to be busy as a CEO.
37:22Ishihara does his best for the sake of cacao.
37:29This is a restaurant that uses cacao seasoning.
37:32I think you have a lot of things to do as a CEO.
37:36You are particular about making and serving the soup stock yourself.
37:41When I joined the restaurant, I was inspired by cocoyu.
37:45I couldn't make raw chocolate because it had watermelon and melon flavors.
37:51The taste of eating sakura shrimp was completely different from the taste of raw shrimp.
37:58I changed the way of heating the soup stock.
38:02While I was doing that, I came up with a lot of ideas for how to make watermelon flavor with chocolate.
38:11By doing that, I was able to improve the quality of chocolate.
38:16If you were to introduce a restaurant in Paris, how would you do it?
38:23I think sushi has changed the image of eating fish raw.
38:32I think that eating chocolate raw can also spread raw chocolate.
38:41I want to create a luxury brand that is loved and sought after by the world.
39:11A variety of luxury brand sweets.
39:14Free shipping.
39:15Rakuten Ichiba.
39:16Rakuten Mobile is even more affordable.
39:19Real estate has a hidden talent.
39:22Identify.
39:23Live.
39:24Play.
39:26Tosei is a specialist in raising real estate.
39:30Tosei extends the talent of real estate.
39:34Recently, the price of real estate is too high.
39:36I have to put up with various things.
39:37But I'm tired of the heat.
39:40It's time to buy a new smartphone stand.
39:42My NEO is this price.
39:45Let's change the fun of everyday life.
39:48My NEO.
40:11I want to eat meat.
40:19I want to eat meat.
40:21Meat.
40:22Meat.
40:25This is a meat burger.
40:28Meat.
40:29Meat.
40:30Meat.
40:31This is a meat burger.
40:32This is a meat burger.
40:33This is a meat burger.
40:34This is a meat burger.
40:35This is a meat burger.
40:36This is a meat burger.
40:37This is a meat burger.
40:38This is a meat burger.
40:39Stop it!
40:40Stop it!
40:41Stop it!
40:42Stop it!
40:43Stop it!
40:44Stop it!
40:45Stop it!
40:46Stop it!
40:47Stop it!
40:48Okay.
40:49OK.
40:50Do you have less?
40:52Even if you buy this
40:53This was thrown away.
40:54These two go to my friend's house.
40:5997
41:00Fucker.
41:02Acrobat
41:33I don't think it's a name I've thought of.
41:38I think it just came to my mind.
41:46Family, one team, travel.
41:50I couldn't think of anything other than the word Meson.
41:56Colombia
42:01The name Colombia is romantic and exotic.
42:07As a soccer fan, there was an article called Valderrama.
42:18On January 20, at the AP store,
42:22negotiations with the People's Liberation Army were terminated,
42:26and civilians from the northeast of the country were evacuated.
42:37In such a country, there is a unique sweetness of raw chocolate.
42:44The world is wide.
42:52Next time
42:55Next time on the Cambrian Palace
42:57A savior of the cold winter
42:59A warm sock like a kotatsu
43:02It's warm. It's a must-have item.
43:06Developing a pair of socks that solve the problems of the feet one after another
43:11Okamoto, who will revolutionize the industry of reverse wind
43:17I want to expand the possibility of socks.
43:20A new manufacturer's challenge to enrich your life with socks
43:25Good evening, everyone.
43:27What is tomorrow's Teletow?
43:30At 7.25 p.m., Dekamori will have an all-you-can-eat Yakiniku King competition.
43:37At 8 p.m., Tokoro will repair a 100-year-old sound-proofing machine.
43:43At 9 p.m., it's a transplant drama of shogi and law.
43:47I decided to believe it.
43:49Movie SHOWTIME 7
43:51It will be released on Friday, February 7.
43:57Innovative ideas that open up the future of business
44:02Who is the person who opens the door?
44:10I'm Atsushi Ogura from Kawasaki Heavy Industries.
44:14I strongly believe that we want to create an environment where people can focus.
44:20I created a system that allows robots to do what robots can do.
44:25Kawasaki Heavy Industries is a comprehensive heavy industry manufacturer representing Japan.
44:31It supports the world's industry by developing a variety of businesses,
44:36including ships, vehicles, aircraft, motorcycles, and robots.
44:40The person who opens the door to this idea is Atsushi Ogura from Kawasaki Heavy Industries.
44:47What made you open the door to Ogura's idea?
44:51I was thinking about providing a solution to the physical industry, which is struggling with a shortage of people.
44:56However, due to COVID-19, there was a call for development from the medical industry and hospitals.
45:02Due to the emergence of clusters, the number of hospitals that can't take a break from treatment has increased.
45:08The medical industry, which used to be a shortage of people, was hit hard by COVID-19.
45:14To solve such problems, Ogura opened the door to his idea.
45:19It is the development of a delivery service using a service robot, FORO.
45:24It is a robot that is good at getting on and off the elevator.
45:28It can run smoothly even in a large building with a large number of people.
45:32For this reason, Ogura decided to buy a role in the delivery work inside the hospital.
45:39Ogura launched a business to provide a delivery service using FORO instead of selling the robot itself.
45:49I was stuck in the hospital for 24 hours and repeated trial and error.
45:53I made fine adjustments to the movement of the robot so that I could shorten the time of the medical staff even a little.
45:59Ogura has improved four times in two years from the first prototype.
46:04The efforts of TAYUMA to complete the robot have certainly reached medical professionals.
46:11I thought that it would reduce the number of nurses due to the fact that it took a long time to deliver medical supplies.
46:24We were able to implement a robot with great strength that can coexist with people.
46:29It can be said that it is a robot that combines a safe system that does not come into contact with people even in complicated facilities.
46:37What is the future of coexisting with robots that Ogura thinks of beyond the door of ideas?
46:44In the future, I would like to contribute to the solution of the big social problem of labor population reduction society by making FORO useful for people.
47:06Everyone's job site, ENGAGE!
47:36If everyone is happy, FUKURI KOSEI!
47:38The answer is BENEVAN!
47:40In the nursery...
47:41Receive a warm bath.
47:42Hot rice.
47:43Nursery.
47:45Rice.
47:46Nursery.
47:47Rice.
47:48How many did you cook?
47:49Three.
47:50Nursery!
47:51The rice does not stop.
47:52Cook Do.
47:53Nursery.
47:56First, Mitsuori.
47:57Beautifully.
47:58Next, FUNYU.
47:59Misunaku.
48:00Is the work done?
48:01Oops!
48:02There was also a mail storage left.
48:04Can you finish it quickly?
48:06I want to tell you about RAKURAKU MEISAI.
48:10Who should I consult for a job?
48:12RECRUIT AGENT.
48:13I don't know if I should change jobs.
48:16RECRUIT AGENT.
48:18I don't know who it is.
48:20RECRUIT AGENT.
48:23RECRUIT.
48:25BIKKURI DONKI.
48:26Juicy ZENGINI.
48:28TARTAR SAUCE.
48:30KOKUNOWARU MISO DARE NO.
48:32NURSERY.
48:33This combination.
48:35Go ahead.
48:36Go ahead.
48:38BIKKURI DONKI.
48:55Today's Rear Live starts with this topic.
48:58Kyo team is one step behind.