カンブリア宮殿 2025年2月6日
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#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
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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.
27:45I thought this was the scent of the Maruyama family.
27:50I thought this was the scent of the Maruyama family.
27:53Some things are transmitted by actually carrying your feet.
28:04If you eat this, you can't treat customers with a light feeling.
28:09They are trying to connect production and sales.
28:16This initiative is called Traveling MESON.
28:20It has been carried out more than 100 times.
28:25This day is a strawberry farm in Fukuoka.
28:29What was chosen as the fruit to be added to the chocolate?
28:32What was chosen as the fruit to be added to the chocolate?
28:36It's a sweet green.
28:41The female staff is in charge of sales.
28:49It's sweet.
28:53Yoshida from Yokohama heard the story of the producer, Tomono.
28:59There are various strawberry farmers.
29:03I would like to tell you why we use Tomono's strawberries.
29:12Mr. Ishihara is from the rugby club of Teikyo University, which is the best university in Japan.
29:18Our university was defeated in the first round of the university championship before dawn.
29:22However, the first-year student, Shota Horie, who is now a Japanese university student,
29:28won the championship in a row.
29:31The first-year students won the championship nine times in a row.
29:35It's not my achievement.
29:37It's just the effort of my juniors.
29:40I'm very happy that what I changed at that time is still in Teikyo University.
29:46How do you help the first-year students like the fourth-year students?
29:54Rugby is a sport where you can learn self-sacrifice.
29:58The most difficult thing, the thing you don't want to do,
30:03the leader will lead you and show you from behind.
30:08I tell everyone how much time I can spend for others.
30:13I think they do it.
30:15It's very educational.
30:17I think it's wonderful.
30:19You added the word Maison, which means family, to your name.
30:23You put a lot of thoughts into it.
30:26Yes. In order to continue for 100 years,
30:29the family of the producer and the members of our Maison Kakao
30:33have to become a brand where their children can say,
30:37I want to work in the brand my father works in.
30:41It's good to build a school.
30:45I think they'll be very 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.
30:57It's great to see their dreams come true.
31:05The staff go to the production site and talk to the producers directly.
31:10It's important to listen to their feelings.
31:14Yes.
31:16We sell chocolate,
31:20but we feel like we're connecting something that isn't chocolate.
31:26We encourage the customers to listen to the stories
31:30of the passionate relay that starts with the producers.
31:40KAKAO MAISON
31:46It reminds me of rugby.
31:50We're a team.
31:52Yes, we're a team.
31:54When we all want to make a dream come true,
31:59it's the same for all the members of the delivery team.
32:03It's the same for the members who don't look like they're involved.
32:06KAKAO MAISON is very similar to TABISURA MAISON.
32:11Yes, it's similar.
32:13There's another brand of KAKAO MAISON near Kamakura Station.
32:18CHOCOLATE BANK
32:24Ishihara made this shop to convey the charm of KAKAO.
32:31There are products other than chocolate.
32:34KAKAO VINEGAR
32:40It's really good.
32:42It's a popular superfood for women.
32:46KAKAO NIBU
32:52We're trying products that expand the potential of KAKAO.
32:59It's 7 p.m. and it's closing time.
33:04The staff has prepared a paper sign.
33:12Lobby? Entrance?
33:16Thank you. Thank you for coming.
33:19There are six customers waiting outside.
33:22They enter through a suspicious passage.
33:26Welcome.
33:28What's going to happen?
33:30Next Week
33:33Isn't the truck cool?
33:36It looked like a free ride.
33:39I want a car.
33:41You can buy a truck with your smartphone.
33:43Can you drive it with a normal license?
33:45Don't look at me.
33:47Dad told you he wanted it, didn't he?
33:49He's cool.
33:51No.
33:53Why?
33:55You can drive it with a normal license.
33:57Everyone's Truck, El Fumio.
34:00Next Week
34:03It's comfortable here.
34:05It's comfortable.
34:07But...
34:09That's why...
34:11I want to jump out.
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 penguins and penguins.
34:25Can you see the birds for a lifetime?
34:28It's being held at the National Museum of Science and Technology.
34:33I met someone I liked and fell in love.
34:36It was frustrating.
34:38It was fun.
34:40I met a rival.
34:42I met someone I admired.
34:44I made friends.
34:46And I fell in love again.
34:49In the 45th year of the Shogi Japan Series,
34:53JT supports everyone who loves shogi and everyone who enjoys skiing.
35:18Ishihara
35:20Ishihara, the top player,
35:22wanted to convey the charm of cacao,
35:24so he created a shop of a different brand called Chocolate Bank.
35:31Thank you for coming.
35:32It's closing time.
35:34The customers waiting outside
35:36pass through a suspicious passage.
35:38From the back door to the store.
35:40Good evening. Welcome.
35:42What is this shop?
35:44We have good fish today.
35:46Please enjoy.
35:50What is this place?
35:52It's a restaurant where Ishihara works as a chef.
35:57First, the appetizer.
36:00This is a Kamakura vegetable with cacao vinegar.
36:05The cheese is melted.
36:06The pickled daikon radish is made with cacao vinegar.
36:12This is a brioche.
36:13It's made with cacao butter.
36:16There's quite a lot of cacao in it.
36:20The subtle aroma of chocolate
36:23from the cacao vinegar and cacao butter
36:25is the key to the flavour.
36:29This is a Kamakura vegetable with cacao butter.
36:35I can't imagine how it will taste.
36:38It was very good.
36:40It's a good flavour.
36:43Next,
36:45he tries the kanpachi.
36:49This is cacao ponzu.
36:53This is cacao soy sauce.
36:55It's 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 has a distinct aroma.
37:14The cacao gives it a milder taste.
37:20Ishihara is supposed to be busy as a CEO,
37:23but he's doing his best for the sake of cacao.
37:28This is a restaurant that uses cacao seasoning.
37:31I'm sure you have a lot of things to do as a businessman,
37:36but you're very particular about making your own soup stock.
37:40Yes, I am.
37:41When I started my business,
37:43I started making my own soup stock.
37:46I couldn't make fresh chocolate with watermelon and melon flavours.
37:51The flavour of the cherry shrimps
37:53and the flavour of the sodenai
37:55are completely different.
37:58I change the way I heat them up.
38:02While I was doing that,
38:05I came up with a lot of ideas
38:08and came up with a lot of ideas.
38:11By doing that,
38:12I was able to improve the quality of the chocolate.
38:16If you were to introduce a restaurant in Paris,
38:21how would you do it?
38:24I think the image of eating fish raw
38:28was changed by Japanese sushi.
38:33Eating raw chocolate
38:35has the same role as eating fresh chocolate.
38:42I want to create a luxury brand
38:44that is loved and sought after by the world.
39:06Rakuten Ichiba
39:07Gifts for loved ones
39:09and rewards for yourself
39:11Luxurious brand sweets
39:14Free shipping
39:15Rakuten Ichiba
39:16Rakuten Mobile makes it 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 expands the talent of real estate
39:34Real estate is so expensive these days.
39:35There are so many things.
39:37But I'm tired of just heating them up.
39:39It's time to look at your phone bill.
39:42My Neo is this price.
39:44That's right.
39:45Let's change the joy of everyday life without changing it.
39:47My Neo
40:04I want to sing freely now
40:11I thought I'd be fine next time
40:19I want to eat meat!
40:21Meat!
40:22Meat!
40:25This is a burger cooked in an indirect fire.
40:28Meat!
40:29It's meat! It's indirect fire! It's food!
40:30Burger King
40:31Mushroom Whopper
40:34SoftBank Hikari
40:35Hey, until the 6th month, 0 yen campaign
40:39Hey, until the 6th month, 0 yen campaign
40:43For those under the age of 25, until the 6th month, 0 yen
40:46SoftBank Hikari
40:50I can't change it to PDF.
40:53Before you give up, Acrobat
40:56From editing to sharing
40:58Everyone can make PDF as they want
41:01That's great!
41:02Adobe Acrobat
41:10After the recording, Murakami Ryu thought about this.
41:19Maison means home, family.
41:24Maison Cacao
41:26Cacao means home, family.
41:34I don't think it's a name I've thought of.
41:39Maybe it just came to my mind.
41:47Family, one team, travel
41:51I couldn't think of anything other than the word maison.
42:02The name Colombia is also romantic and exotic.
42:08As a soccer fan, there was an article called Valderrama.
42:13Valderrama
42:19On January 20, at the AP store,
42:22Negotiations with the People's Liberation Army were established.
42:27Civilians from the northeast of the country continue to be evacuated.
42:32In such a country, there is a unique sweetness of raw chocolate.
42:38The world is really wide.
42:51Next time on the Cambrian Palace
42:53The savior of the cold winter
42:55Hot socks like Kotatsu
42:58It's a must-have item.
43:01Developing socks that solve the problems of the feet one after another
43:06Okamoto, who will revolutionize the clothing industry
43:11I want to expand the possibility of socks.
43:14A new manufacturer's challenge to enrich life with socks
43:28Next time on the Cambrian Palace
43:31At 7.25 p.m.
43:33Yakiniku King
43:37At 8 p.m.
43:39A hundred years ago
43:44At 9 p.m.
43:48I decided to believe it.
43:50Movie SHOWTIME 7
43:52It will be released on Friday, February 7.
43:58Innovative ideas that open up the future of business
44:03Who is the person who opens the door?
44:11I'm Atsushi Ogura from Kawasaki Heavy Industries.
44:15We really want to create an environment where people can concentrate.
44:21We created a system that allows robots to do what robots can do.
44:26Kawasaki Heavy Industries, a comprehensive heavy industry manufacturer representing Japan
44:32Ship, vehicle, aircraft, motorcycle, robot, etc.
44:37It supports the world's industry by developing a wide range of businesses.
44:42The person who opens the door to this idea is
44:45Atsushi Ogura from Kawasaki Heavy Industries.
44:49Why did you open the door to Ogura's idea?
44:52I was thinking of providing a solution to the physical industry, which is struggling with a shortage of people.
44:57However, due to COVID-19, I received a call from the medical industry and hospitals to expect development.
45:03Due to the occurrence of clusters, the number of hospitals where patients cannot rest
45:08The medical industry, which was originally short of people, was hit by COVID-19.
45:14In order to solve such problems, Ogura's idea opened the door.
45:19It is the development of a delivery service using a service robot, FORO.
45:25It 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.
45:33For this reason, I decided to take a role in the delivery work inside the hospital, which was a critical issue during COVID-19.
45:39Instead of selling the robot itself,
45:42Ogura launched a business that provides delivery services using FORO by subscription.
45:50I was in a 24-hour position, stuck in the hospital, and repeated try and error.
45:54I made fine adjustments to the robot's movement so that I could shorten the time of the medical staff even a little.
46:00Ogura has actually improved four times in two years from the first prototype.
46:05The effort to complete the robot has certainly reached medical professionals.
46:12I thought that the robot would reduce the number of medical staff and the time it took to deliver medical supplies.
46:25We 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 contact people even in complex facilities and brings together hospitality.
46:38What is the future that will coexist with the robot that Ogura thinks of beyond the door of ideas?
46:45In the future, I would like to contribute to the solution of a major social issue called labor population reduction society by making FORO useful for people.
47:07Engage
47:37The answer is Venevan
48:07I would like to tell you about Mesai.
48:10Who should I consult about changing jobs?
48:12Recruit agent
48:14I don't know if I should change jobs.
48:17Recruit agent
48:18I don't know who it is anymore.
48:20Recruit agent
48:23Recruit
48:25Bikkuri Donki
48:27Juicy Zangie
48:29Tartar sauce
48:31Black miso sauce
48:33Hoi Kou
48:34This combination is good for rice.
48:38Bikkuri Donki
48:55Today's real live is from this topic.
48:58Today's real live is from this topic.