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00:00In the town where the old men gather, there is a building.
00:10That is the Showa Paradise, a place that is reminiscent of the Reiwa era.
00:24In Akihabara, there is a building called Irumi-dori.
00:30This is a retro building.
00:34Hello, I'm Kazuhara Zen.
00:37Or rather, good morning.
00:39Look, elementary school students are heading to school in the morning.
00:43It's that time.
00:45At that time, Kazuhara Zen goes to Tama Plaza Station.
00:50Speaking of Tama Plaza...
01:00I turned it around and stopped it.
01:05Excuse me.
01:07Speaking of Tama Plaza...
01:09Kin-tsuma?
01:10Yes.
01:11What is it?
01:12It seems so.
01:13Kazuhara Zen is in a good mood in the morning.
01:16Now, this time we start from Tama Plaza Station in Yokohama City.
01:21This is the town where the Kin-tsuma series part 1 was set.
01:26It was a film drama that became a social phenomenon in the 1980s.
01:33I walked a lot from Nikotama Station.
01:36Not Nikotama, but from Tama Plaza.
01:39Quite a lot.
01:40I think you can see today's building.
01:43What?
01:45This white building looks like a big building.
01:49That's right.
01:51Today, we will go to Ichiba Building in Kawasaki City.
01:55Oh, this is Ichiba.
01:57It's still far from the entrance.
02:01There are crows flying.
02:05The name is written over there.
02:07What?
02:08Kawasaki City, Chuo Oroshi Ichiba, Hokubu Ichiba.
02:13Chuo Oroshi Ichiba, Hokubu Ichiba.
02:17Kawasaki City, Chuo Oroshi Ichiba, Hokubu Ichiba, was opened in 1957, 42 years ago.
02:30There are aquaculture islands, vegetables, and fruits on the 3.5 Tokyo Dome.
02:41This time, we will visit here.
02:46This is a building where you can buy everything, including related goods.
02:56This is a related goods market.
03:00This is a related goods market.
03:03Everything is different.
03:05Every time.
03:07You did it on purpose, didn't you?
03:09I didn't do it on purpose.
03:12There are 67 stores on the 3rd floor.
03:15There are 67 stores on the 3rd floor.
03:23By the way, this year, Matsuda Seiko's red sweet pea was a hit.
03:34How do you like this exterior?
03:36I used to work at Tsukiji.
03:38It's quiet compared to the rough market.
03:51There are a lot of stores.
03:53Seaweed shop, egg shop.
03:56Eggs are good.
03:59There are 58 stores on the 1st floor.
04:03There are 9 restaurants on the 3rd floor.
04:08There is no restaurant on the 2nd floor.
04:11There is no restaurant on the 2nd floor.
04:14What is on the 2nd floor?
04:17Let's go.
04:20This is a meat shop.
04:24It looks delicious.
04:29This is an egg shop.
04:32Good morning.
04:34Is this an egg shop?
04:36That's right.
04:37This is an egg shop.
04:39This is a peace sign.
04:40Is this an L or M?
04:42This is a mixture of L and M.
04:44That's right.
04:45If you're lucky, you can get an L.
04:47Is that so?
04:48That's right.
04:51Is it okay for ordinary people to buy this?
04:53You can buy it anytime.
04:56Is that so?
04:57Thank you very much.
04:58I like egg rice.
04:59Thank you very much.
05:02Please come to the restaurant in Osawa.
05:03Thank you very much.
05:05This is the 2nd floor, isn't it?
05:06Thank you very much.
05:09This is amazing.
05:10I'm busy.
05:13This is a nice place.
05:17This is a nice onsen.
05:19This is amazing.
05:21This is an onsen.
05:24There are two floors.
05:29This is like an apartment.
05:35This is mysterious.
05:37That's right.
05:41All the shops seem to be on the 2nd floor.
05:44I wonder what they are made of.
05:47Let's ask them later.
05:51This is a container shop.
05:55This is amazing.
05:56This is mysterious.
06:02Hello.
06:03Hello.
06:04This is mysterious.
06:05Thank you very much.
06:06This is mysterious.
06:07Thank you very much.
06:08Let's go inside.
06:09Okay.
06:11This is mysterious.
06:12It was opened in 1957 as soon as the building was opened.
06:16There are a lot of delivery materials and take-out containers from professional restaurants.
06:21This is amazing.
06:22There are a lot of them.
06:24There are a lot of them now.
06:25This is made of paper.
06:27Paper is a necessary product for environmental measures.
06:32This is a triangle.
06:33This is not a triangle, is it?
06:35I have to put a mark on it.
06:38Do you make a mark yourself?
06:40That's right.
06:41I can also draw it.
06:42After that, I fold it in half and stick it together.
06:45I see.
06:46I see.
06:47I see.
06:48I see.
06:49I see.
06:50I see.
06:51I see.
06:52I see.
06:53I see.
06:54I see.
06:55I see.
06:56I see.
06:57I see.
06:58I see.
06:59I see.
07:00I thought it was a kimono, but it was a kimono towel.
07:02That's right.
07:03I almost drew it by mistake.
07:05I know.
07:07Look.
07:08If you spill it often, you can wash it again with a towel.
07:13This is very absorbent.
07:17I collect it, absorb it, and throw it away.
07:21You can throw it away and use it again.
07:23I can't use tissue at all.
07:24You're right.
07:25You're strong, Mr. Kimura.
07:27Kimono towel.
07:29I'll give it to you as a gift someday.
07:32What is it?
07:33Is this it?
07:34This is the smallest one.
07:36Is this the smallest one?
07:38I'm sorry.
07:39It's okay.
07:40There's a smaller one.
07:41There is?
07:42What do you put in the smaller one?
07:45I put garbage in it.
07:46You put garbage in it?
07:47There's a small one.
07:48Oh, a garbage bag.
07:49I put it in the small one.
07:50I see.
07:51I see.
07:52I see.
07:53Ordinary customers often come to buy it.
07:57What did you buy today?
07:59I bought this garbage bag.
08:05It's about 100 yen.
08:08It's a normal garbage bag.
08:11Do you put it in this?
08:13I put it in this and deliver it home.
08:18This is very easy to use.
08:20I only sell this at Hanamon.
08:23I put this here.
08:26How long have you been here?
08:28This is my 42nd year.
08:30Is that so?
08:32I've been here for 42 years, so I don't have many customers.
08:41Kawasaki City, Kanagawa Prefecture
08:49Kawasaki City, Kanagawa Prefecture was developed as a military industrial city before the war.
08:57In the 19th year of the Showa era, a wholesale market was opened in the city, and it functioned as a distribution base for fresh food.
09:11After the war, the population of Kawasaki increased as a center of low-income industries.
09:20People wanted to secure a stable supply of fresh food, and the demand for large-scale markets increased.
09:29In 1957, Kawasaki City's central wholesale market, Hokubu Market, was opened.
09:39It was built near the expressway as a distribution base for fresh food, and it supported Kawasaki's food supply.
09:49At the time, 81 stores were opened, and there were many people who sold food and goods related to the market.
10:00Kawasaki City, Kanagawa Prefecture
10:0315 years ago, Kawasaki City held a market every Saturday.
10:12Many customers came to the city because they could buy food that they couldn't usually buy.
10:20What time does the market close?
10:23It closes at 11.30.
10:26It closes at 3 in the morning.
10:28I see.
10:30We are the slowest in the market.
10:33People come at 12 or 1 in the morning.
10:36We can't make it in time.
10:38I see.
10:40Winter is tough.
10:42We've been doing this for 42 years.
10:45It's natural.
10:47Oh, I see.
10:49What happens to the top?
10:52Do you want to see it?
10:53Can I see it?
10:55I didn't make it to show you.
10:57I see.
10:59Normally, the market closes at this time.
11:04In our industry, we can't do it without a warehouse.
11:12Oh, I see.
11:13There were stairs in the back of the store.
11:16The place where I worked was a small place in Maguchi.
11:23Wow, wow, wow.
11:25I didn't make it to show you.
11:27I see.
11:30It's about 15 blocks wide.
11:32Since the opening, the second floor has been used as a warehouse.
11:41The second floor that Mr. Zen was looking at was a warehouse for each store.
11:48By the way, customers can go up to the second floor of the store that was built two years ago.
12:01A large wine cellar is installed there, allowing customers to choose wine slowly.
12:11Is that it?
12:14Is that it?
12:16Is it already installed?
12:18Yes, it is.
12:20How long has it been?
12:21About 7 or 8 years.
12:23Is that so?
12:24Here we go.
12:25Okay.
12:26Pose.
12:28Is your son 100% installed?
12:31Yes, he is.
12:32Everyone is envious of him.
12:34That's good.
12:39Wow, look at the kelp.
12:41Look at the kelp.
12:43Good morning.
12:44I'm sorry.
12:45I came here for the first time today on BS Fuji's show.
12:50Wow, this is amazing.
12:55I love soup stock.
12:57Good morning.
12:58Good morning.
12:59This is amazing.
13:02This is a silicove.
13:04Is this a place for professionals?
13:07Yes, it is.
13:08This is a soup stock from a Japanese restaurant.
13:11What do you recommend for the general public?
13:15For the general public, it's best to boil the kelp.
13:18Is that so?
13:19The soup stock comes out, and it's delicious even if you eat it.
13:22It's delicious even if you eat it?
13:23Yes.
13:24After you make the soup stock?
13:25That's right.
13:27It would be nice if this was a washing machine.
13:30What is that?
13:33It's a tie.
13:34It's a decorative tie.
13:35Yes, it's a decorative tie.
13:37In the past, they used to use a set of decorative ties.
13:41After the war, when it became a rule.
13:45Now, no one does it.
13:47That's right.
13:49For long-term preservation, the tie is used to keep the happiness for a long time.
13:55The strong reproduction of kelp is blessed by the treasure.
14:00The good-luck feeling of the tie was a staple of the decorative tie of Showa.
14:08It's still a must-see for Japanese people.
14:11Yamamoto Shopping Mall, which has been open since the opening of Ichiba Kaijoji, is often visited by the general public.
14:20What did you buy at this shop today?
14:23Today, I bought sakura shrimp and sea bream.
14:26Can I have a look?
14:31This can be used for cooking.
14:33You can put anything in it.
14:35Is this a snack?
14:38There are a lot of good ingredients.
14:41And it's easy to use because it has a lot of ingredients.
14:46This is all I have now.
14:48I think it's cheap to buy only dried sardines and kelp.
14:53I use it every day for miso soup.
14:57Miso soup made with specialty ingredients.
15:00Your son looks like he's going to be fine in the morning.
15:03What else do you have besides soup stock?
15:05Other than soup stock, I also have a snack for sake.
15:08What is this?
15:09This is a fish from Hokkaido.
15:12It's like a dried sardine.
15:17Do you grill it and eat it?
15:19It looks delicious.
15:21It's a white fish, so it's delicious.
15:23Really?
15:24This is good, isn't it?
15:26It's 600 yen.
15:27This is delicious.
15:28It's easy to eat, isn't it?
15:30You can eat a little.
15:32I've only been thinking about dinner since this morning.
15:37It's nice to have a market.
15:42I'll come shopping again, so thank you.
15:47Thank you very much.
15:54The next day.
16:02Today, I'm going to look around Ichiba Building in Kawasaki City.
16:07It's a pickles shop.
16:10Tozaki.
16:12Wow, it's amazing.
16:14Good morning.
16:15I'm sorry, but I'm wandering around the building of BS Fuji.
16:19This is amazing.
16:21I can't miss this.
16:23I've never seen a sign like this before.
16:27When did you start making pickles?
16:29Since the beginning.
16:30Since the beginning?
16:31When did you start this shop?
16:32It's been 42 years since Ichiba started.
16:35That's right.
16:36This is amazing.
16:38Please have a look.
16:41This is what we used to have when we were kids.
16:46It's a cutting knife.
16:48It's called Higo no Kani.
16:50I see.
16:52It used to be in a pencil case, didn't it?
16:54Yes.
16:56Because we used to sharpen pencils.
16:58We also used it for drawing.
17:00Yes.
17:02This is a bread cutting knife, isn't it?
17:03No.
17:05This is a King Salmon cutting knife.
17:07King Salmon.
17:09There's water in it to prevent it from getting dirty.
17:11I see.
17:15This is not a Chinese knife.
17:17No.
17:18It's all different.
17:21This is for Yokan.
17:22What?
17:23Is this for cutlery?
17:24Yes, it's for cutlery.
17:25I see.
17:29Is this for soba?
17:30This is for noodles.
17:31I see.
17:32This is for home cooking.
17:33Really?
17:34That's the old one.
17:36It's big.
17:37The black one.
17:38This is quite expensive.
17:40That one is more expensive.
17:42How much is it?
17:44It's 230,000 yen.
17:45Really?
17:46For cutting soba?
17:47Yes.
17:48That's cheap.
17:52Mr. Tozaki sells various knives and knives made by craftsmen from all over Japan under the brand name Minamoto no Fusachika.
18:04He also has eel-shaped kitchen knives in different shapes depending on the region.
18:12There's something incredible over there.
18:15Yes, this.
18:16This is interesting.
18:19This is for cutting off the tail of a tuna before it's cut.
18:27Oh, I see.
18:28You're looking at this part.
18:30Yes.
18:32This is a tuna grater.
18:34This is a 3-axis, 7-axis, and 5-axis grater.
18:40This is a steel grater.
18:41I'm scared.
18:43I like this steel.
18:51It's heavier than a sword.
18:53Yes, it is.
18:56I don't think I can use it by myself.
18:59That's right.
19:00It looks like a cave.
19:02I sharpen the knife you bought with this and give it to you.
19:07I also repair it.
19:10Of course, you can use the knife as it is, but Mr. Tozaki provides a sharpening service to maximize the sharpness.
19:22Let's see his sharpening technique with a home-made knife that Mr. Zen made.
19:36First, rough sharpening.
19:38He sharpens with an eye grinder.
19:43This machine is exclusively for sharpening, and it's not often found at a knife shop.
19:52It's amazing how it's so smooth.
19:59It makes a good sound.
20:02Next, he sharpens with a round stone with fine eyes.
20:13In fact, the freshly-made knife is in a state of sleep, with the tip of the blade rounded.
20:20When it wakes up from sleep, the steel begins to breathe and the sharpness increases.
20:26It's amazing.
20:31He also sharpens the inside.
20:33By finishing sharpening, the original sharpness of the knife will be demonstrated.
20:56Next, he sharpens the edge of the blade.
21:12Do you want it to be like this?
21:18Do you want it to be like this?
21:21How do you check the condition of the blade?
21:24The edge of the blade is still there.
21:29So I check the condition of the blade.
21:55How did I fall into this deep, deep sleep?
22:04I'm feeling nothing, I'm expecting nothing.
22:08Oh, yeah.
22:17Excuse me.
22:18Thank you very much.
22:21Are you OK?
22:22Yes.
22:23I'll fix it.
22:24Thank you very much.
22:35I'm going to fish, so it takes a lot of time to prepare the fish.
22:45I want a proper fish.
22:51He sharpens the edge of the blade.
23:02I hope you will always have a good taste.
23:05Thank you very much.
23:10This market is very beautiful.
23:14Oh, it's a beautiful tea shop.
23:17Good morning.
23:18Good morning.
23:19Excuse me.
23:20I'm Bilbra from BS Fuji.
23:22Yes.
23:23I'm Zen Kajihara.
23:24Yes.
23:25I think I've seen you somewhere.
23:27Thank you very much.
23:28The tea smells good.
23:29Thank you very much.
23:30It's good.
23:31It's too strong.
23:32Yes, it's too strong.
23:33It's too strong.
23:34It's good.
23:35I like this kind of tea.
23:37It's too strong.
23:38Suddenly.
23:39Yes, please.
23:40It's good.
23:41It's too strong.
23:42I don't know how many tea shops I've been to in this program.
23:48It's too strong.
23:51Thank you very much.
23:52It's really strong.
23:53Yes.
23:54Our tea is made to be strong overall.
23:58Every tea?
23:59Yes.
24:01Mr. Tsunakawa, a tea and laver specialty store that has a shop since the opening of the market.
24:08His main hobby is to collect old things.
24:16Mr. Tsunakawa, this is amazing.
24:18This is Hibachi tea.
24:19In winter, we make tea with fire and charcoal.
24:23In winter, we drink tea with this.
24:25The taste is different, isn't it?
24:26Yes.
24:27It's different when you put it in an iron bottle.
24:28It's delicious.
24:29Hello.
24:30This is Sendai.
24:31Sendai?
24:32Yes.
24:33The first generation?
24:34The second generation.
24:35What?
24:36The second generation.
24:37It's not the same anymore.
24:38It's a Kawa-ugo dish from Tamagawa.
24:41Kawa-ugo?
24:42Yes.
24:43It has a strong taste.
24:44Tamagawa was still beautiful.
24:46This place.
24:47It was placed at the entrance of the Kawa-ugo restaurant.
24:52At that time, I came here to buy it.
24:55But they closed the store, so I said,
24:58I'd like to sell it.
24:59Did you get it?
25:00I got it.
25:01I see.
25:02This is also...
25:04This?
25:05Yes.
25:06This is already...
25:07It's a button-type hand-held register.
25:09This can be used even when the electricity is low.
25:13That's amazing.
25:14It's taken beautifully.
25:18Wow.
25:19I'll do it like this.
25:22The sound is also good.
25:25What is that?
25:26Is that a grenade?
25:29This is a flashlight.
25:32That's great.
25:33When you hold it,
25:35it lights up when you hold it several times.
25:37Wow.
25:38When fishermen catch seaweed on the boat,
25:41they want it to light up a little.
25:44If you do this twice or three times,
25:46the electricity will light up only at that moment.
25:48It's generating electricity here.
25:50I see.
25:51It's generating electricity.
25:52It's moving a little more.
25:53It's moving.
25:54A manual flashlight called a flashlight.
25:58I wanted to see it shine.
26:03The second generation of fishermen who continue to be attached to old things
26:06care about things like this.
26:08Wow.
26:10It's an advertisement for hiring employees at the opening of the market.
26:16Do you still have it here?
26:17No.
26:19I thought it looked delicious.
26:20It's the 8th floor of the 8th floor.
26:21That's right.
26:22It was popular at the time, but it's gone now.
26:24But didn't you get 500 to 600 yen hourly?
26:27Because it's a special market,
26:29we don't have much time or space.
26:31I see.
26:32On the back, there is a guide map of the related island 42 years ago.
26:37The shop we visited this time,
26:39including Mr. Tsunakawa here,
26:41is still in the same place.
26:45When you came here, how many people were there?
26:49There were 35 people.
26:52When this place opened,
26:55there were so many people that I had to get off the commuter train.
27:00There are various groups in sushi restaurants,
27:04so when the restaurant opened,
27:06the oldest member of the sushi group was in the front,
27:10followed by three or four people in the back.
27:13It was a group of about 10 people.
27:15It was a mood like that.
27:20The first person to start a tea shop was Mr. Tsunakawa's father.
27:25My father came to Tokyo by train,
27:28and worked at a tea shop.
27:31I did it in Tokyo.
27:36The Pacific War began,
27:38and my father joined the Navy.
27:41He was assigned to handle the steam boiler of the military ship.
27:47After the war, he worked at a factory in the Kawasaki industrial area
27:51to make tea.
27:57When water and tea were the standard drink,
28:01he wanted to make the staff happy.
28:04He applied the theory of steam learned during the Navy
28:08to develop strong tea.
28:12In the case of tea, steam is used first.
28:16In Kawasaki, it is said to steam strongly.
28:19If you steam strongly, the taste will be strong,
28:22and it will come out immediately.
28:25The staff worked 24 hours, three shifts.
28:29They took a lunch box, ate the lunch,
28:32put tea in the back of the lid of the lunch box, and drank it.
28:36There was only 45 minutes or 30 minutes of eating time.
28:40If you put tea in a specially steamed lunch box,
28:43it will come out immediately.
28:45And the taste is strong.
28:47There was such a demand.
29:07Cheers!
29:32Cheers!
29:35Dad and son, you are big.
29:39You are big.
29:46This time, Zen-san is walking around the Ichiba building in Kawasaki,
29:50which was built 42 years ago.
29:55I'm a little hungry.
29:57Oh, there is a hoe.
30:02Ichiba is amazing.
30:05This hamburger looks delicious.
30:08Can't we just look around a little?
30:12Three floors ahead.
30:14Ichiba closes a little early.
30:17If Ichiba closes a little early,
30:20doesn't it close here too?
30:23Especially in the morning.
30:28It's a good time to eat in the morning.
30:34In a sense, this is the second floor.
30:39You can see the first floor well on the second floor here.
30:47This space is a waste.
30:52Can you give it to me?
30:57I remember the lines.
31:00You can buy tea and eat.
31:04Oh, that's nice.
31:06You can also practice acting on stage here.
31:12Wow, what is this?
31:18What?
31:20Fish hatching?
31:24This is a place where elementary school students come for social security.
31:30The Ichiba is closed when they come.
31:33The school is closed. It's just about now.
31:36I can't get up early.
31:39Like Bill Brandt.
31:43But it can't be helped.
31:47But this is the same line.
31:53There are various lines.
32:07Tempura shop.
32:10That's nice.
32:12This is from the Showa era.
32:15Wow.
32:19Isn't it nice?
32:21This faded raw.
32:28There are nine restaurants on the third floor.
32:31Of course, ordinary people can also enter.
32:38Seafood specialty?
32:40Let's go here.
32:44Excuse me.
32:46This is Bill Brandt.
32:48Oh, Mr. Zen has entered.
32:50He was very hungry.
32:52Hello.
32:53Hello.
32:54I'll take this.
32:55That's good.
32:57This is good.
33:03Is this a seafood specialty?
33:05Tempura and eel.
33:08Tempura and eel.
33:10What do you recommend?
33:12Seafood specialty.
33:14I'll take that.
33:19Mr. Tenhide has been in business for about 40 years.
33:23No matter what you say, this fresh fish is the best seller.
33:28Mr. Chishima, who is in front of the board, comes to the market at midnight.
33:34I work at the market at 1 o'clock.
33:38Do you go to the market to buy fresh fish?
33:41No, I sell fresh fish.
33:43Oh, I see.
33:44So you have both sides.
33:47I'm a hard worker.
33:50If I don't work, I can't eat.
33:54No, it's enough.
33:56No, it's true.
33:58Mr. Chishima has been the president of Naka-oroshi since the opening of the market.
34:06He starts working after 1 o'clock and goes to the canteen at 5 o'clock.
34:14He checks the freshness with the eyes of Naka-oroshi.
34:18This is the real one.
34:21This is the real one.
34:23It looks good.
34:25It's good.
34:29I'll take this.
34:31He mixed the real fatty tuna and medium fatty tuna.
34:36Do you want to see it again?
34:43He goes to the canteen with his feet.
34:47Many fans come to see this fish.
34:53This fish is the best.
34:56What do you eat?
34:58How long have you been here?
35:02I've been here for 40 years.
35:05What kind of fish do you eat today?
35:08This is a mackerel.
35:10It's very fatty.
35:11It's very fatty and delicious.
35:13It's 2 yen.
35:16Wow, isn't it great?
35:20As expected, this is a canteen at the market.
35:23This is a seafood bowl with more than 10 kinds of seafood.
35:28This is great.
35:32I'll try this.
35:36It's alive.
35:38It's still alive.
35:44It's good.
35:46Is it good? Thank you.
35:49I've never eaten such a big shrimp raw.
35:55What is this?
35:56This is a amberjack.
36:00It was alive this morning.
36:02It's fresh.
36:04And this is what you've been waiting for.
36:07It's medium fatty tuna.
36:14It's refreshing.
36:16It's not greasy.
36:18That's good.
36:21This is delicious.
36:25What time do you open?
36:28It's 9 o'clock now.
36:31In the morning?
36:33We used to open at 6 or 7 in the morning.
36:36The first customers who come to the market are the first customers, right?
36:40There are fewer customers now.
36:42There are many people who come to the market.
36:47Why don't people come to the market to eat?
36:50People who used to work at an ice shop
36:54used to come to the market to eat.
36:56But they stopped doing that.
36:59People used to come to the market at 6 in the morning.
37:04Some people are drinking now.
37:06Really?
37:07Yes.
37:09You're drinking a lot.
37:11I don't usually drink.
37:13Why are you drinking today?
37:15I want to eat.
37:17I've been drinking a lot since I opened in 1957.
37:27At that time.
37:29Drinking in the morning is good for stamina.
37:39You don't drink at night, do you?
37:42I sleep at night.
37:44I sleep at night.
37:46I see.
37:47For example.
37:49When you go on a trip,
37:52the rhythm of life is different.
37:55You can't help being sleepy.
37:57On the contrary, it's better to go abroad and have an hour hand.
38:00We went to Hawaii together.
38:03Hour hand doesn't matter at all.
38:05Really?
38:07It doesn't matter.
38:08It was just right.
38:09How old are you?
38:10I'm not old at all.
38:12How old are you?
38:13I'm 67 years old.
38:15No, I'm 77 years old.
38:18It doesn't matter.
38:20I missed it.
38:22You're drinking a lot again.
38:25You've been drinking a lot, haven't you?
38:28I don't usually drink.
38:30You've been drinking a lot.
38:34151 A.
38:35It's important to drink together.
38:38There's a friend who drinks here.
38:40He's 151 A.
38:46Let's go back to the first floor and make it flat again.
38:51It's getting more and more crowded.
38:53You're right.
38:55I can't get up early on the street.
38:58It's closed.
39:00Everyone's cleaning up.
39:06I'm sorry.
39:07I'm in the middle of shopping.
39:09I'm sorry.
39:10It's BS Fuji's Billbra.
39:16Hello, Mr. Utsuwa.
39:18It's a program called BS Fuji's Billbra.
39:21You're amazing, Utsuwa.
39:23No, thank you.
39:26Do people come to buy here?
39:30Basically, business people come to buy.
39:34There are a lot of ordinary people these days.
39:37What's the most common item in the store?
39:41It's all over the place.
39:44This is the one on the front.
39:48The consumer goods are the most common over there.
39:52Oh, I see.
39:53You sell pots, kitchenware, and cooking goods.
39:57That's right.
39:59Aoki Shopping Mall has everything you need for a restaurant.
40:05It's a pawn shop, so the price is reasonable.
40:08Ordinary people can also carry their feet.
40:14There are a lot of nice things.
40:16This lid is really cute.
40:18This is 140 cm.
40:20It's amazing.
40:24This is a staple of Japanese restaurants.
40:28That's right.
40:29This is a cafe, and this is a Chinese restaurant.
40:32The other day, I drank beer in Matsushika.
40:35It was delicious.
40:36Beer doesn't go well with this.
40:38What's this?
40:39This is a cooking utensil for Iwanao's kotsuzake.
40:42You put the grilled fish in here, add sake, and serve it from here.
40:46I see.
40:49I've never done that before.
40:52Mr. Zen seems to be interested in sake.
40:58Mr. Mutou, the owner, opened this shop 32 years ago.
41:05He said there was a reason for that.
41:09My name is Sendai.
41:12I'm the father of Giri.
41:15Giri's father?
41:16Yes.
41:17My wife is over there.
41:19She's my wife.
41:20So, your wife's father opened this shop.
41:26Is that why you were called?
41:28That's right.
41:29Is that so?
41:30Yes.
41:31I didn't know that.
41:33Why didn't you know that?
41:34It's a long story.
41:37I think so, too.
41:49Iwanao's Kotsuzake
42:19Iwanao's Kotsuzake
42:50Iwanao's Kotsuzake
43:11Was it good?
43:13I think it was good.
43:15Was it hard at first?
43:17I've learned a lot.
43:20I'm not smart.
43:23I couldn't recover Sagi Imagai.
43:28Iwanao's Kotsuzake
43:46I've been doing this since I was a kid.
43:49To be honest, I feel lonely when I smash things.
43:54I've been used to it since I was a kid.
43:59Are your father and family close?
44:03I don't think it's a bad thing to ask such a question.
44:06We talk more than when I was a student.
44:10I think we get along well.
44:15You talk more.
44:17When I was young, my father died at the age of 60.
44:21There are a lot of things I want to ask him now.
44:28But he's gone.
44:30I haven't talked to him since I drank with him.
44:36I'm still young.
44:38I don't drink.
44:41I'm a little lonely about that.
44:44My wife's old car was left.
44:49It's a good story.
44:52Is this it?
44:53Yes.
44:54Next time, we're going to visit Okunobiru in Ginza.
44:58It's not far from here.
45:00We're going to experience a manual elevator that's been in operation for over 90 years.
45:09There's a lot of things from the old days.
45:12A modern beauty salon is a modern time slip.
45:17There are only five of these in the world.
45:19Why is it so rare?