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00:00Let's find out!
00:02Tonight, we'll start with this restaurant
00:05where they surprise us with their familiar ingredients.
00:11It's lunchtime.
00:13It's full of people.
00:16This is the signboard menu using their ingredients.
00:20Thank you very much.
00:22This is amazing.
00:24It's a large serving of tofu.
00:27It's a large serving of tofu on top of rice.
00:33It's heavy.
00:35It's heavy.
00:41100% domestic soybeans.
00:44The tofu is hand-made in the restaurant.
00:50The sweet soy sauce has been simmering for six hours.
00:56It's a large serving of tofu on top of rice.
01:05It's about to spill.
01:07It's fluffy.
01:10I've never seen tofu on rice before.
01:13It's nice and moist.
01:17They're going to try a new way of eating tofu.
01:21They're going to try a new way of eating tofu.
01:23At the convenience store,
01:25there's a popular way of eating tofu.
01:30The female customers are getting one by one.
01:38It tastes good and it's easy to eat.
01:41It fills you up.
01:43I think it's good to replace it with rice.
01:49Many people buy it instead of onigiri or bread.
01:54I think it's good to replace it with rice.
01:58She bought two of them.
02:02I'll eat it with my daughter.
02:07This is a very popular product at the convenience store.
02:11It's a tofu bar.
02:14The characteristic of this product is its hardness.
02:20It's very different from normal soft tofu.
02:24It's hard tofu.
02:30It's easy to get protein.
02:33It was a big hit when it was released in 2020.
02:36It sold a total of 75 million copies.
02:44It's a great way to save time.
02:46It's also popular at the office.
02:51When I try to eat it with my hands,
02:55the soup spills out when I open it.
02:58My hands get dirty.
03:00But this one doesn't spill out at all.
03:06And this person...
03:09Mr. Tomita is a jogger.
03:14He runs to the convenience store.
03:23He gets a tofu bar.
03:27Mr. Tomita gets a tofu bar.
03:36I think this is the best way to get protein quickly and easily.
03:46The company that developed the tofu bar is in Nishi, Shinjuku.
03:50Asahiko
03:55This company is the star of the night.
03:58It's Asahiko.
04:03It was founded in 1972.
04:06It has 480 employees.
04:08Its sales volume is 1.26 billion yen.
04:14During lunch break,
04:16in the back of the office,
04:18a group of women are having lunch.
04:24They got a tofu bar.
04:31I always buy a tofu bar for lunch every day.
04:36I buy it just like the customers.
04:38I eat it for lunch.
04:40I eat it to see how it tastes.
04:44This person is the owner of the tofu bar.
04:49It's delicious.
04:52The CEO of Asahiko, Mio Ikeda.
04:59In 2018, Ikeda joined Asahiko as the marketing director.
05:07Even now, he works with his employees at the desk.
05:13Asahiko
05:16The employees are sitting in front of him.
05:20Excuse me, but you don't like to sit in front of the CEO, do you?
05:23I don't hate it.
05:26You don't?
05:27I'm fine.
05:29I don't feel like I'm sitting here as a representative.
05:34I'm always with him.
05:36I don't go to the office.
05:39When I'm here, I know everything about the company.
05:43Even if I don't get a report,
05:45when I look at everyone's faces,
05:47I can tell if there's a problem or if it's going well.
05:54When Ikeda joined the company,
05:56Asahiko didn't have any outstanding hit products,
05:59and the sales were struggling.
06:03I asked Asahiko to increase the sales of tofu.
06:06He called me Mr. Ikeda.
06:10In fact, Ikeda has been working in three companies
06:15for about 20 years since he joined Asahiko.
06:19He's had a series of hit products.
06:24The first hit was Kishidi Crystal.
06:31The refreshing taste of Kishidi Tofu and the sweetness of milk became popular,
06:35and it ranked first in sales for 10 years in a row.
06:43In addition, Maple Mania, which uses maple syrup,
06:49ranked first in sales for five years in a row in the Tokyo Station souvenir sales ranking.
06:57He's a hit product recipient.
07:06Writer Ryu Murakami
07:11and actor Eiko Koike
07:15have thoroughly explored the secret of the tofu bar, which has overturned the common sense of the industry.
07:23Is it like a habit to make hit products?
07:26What kind of feeling is it?
07:28It's like you haven't helped me before.
07:32The potential of tofu is limitless.
07:35A hit product recipient challenges the world.
07:41The first reason why the tofu bar was a hit.
07:44He changed the definition of tofu.
07:49Ikeda, who immediately joined Asahiko,
07:52learned that the market for tofu was shrinking due to the diversity of food.
07:59He also learned something important.
08:04The tofu market is shrinking,
08:06but the market for protein has tripled in 10 years.
08:10I thought it was growing.
08:14At this time, salad chicken was a big hit.
08:20Protein was easily obtained from the increase in health awareness,
08:24and it became popular.
08:29Tofu, which is made from soybeans,
08:31also attracted attention for its high protein content.
08:37Unlike ordinary tofu,
08:39Ikeda wanted to develop a product that could appeal as a new source of protein.
08:46Tofu is a traditional food, so it's too common.
08:49When people eat it, they don't think they're getting protein.
08:54I think it's great that the definition of plant-based protein has been re-established.
09:03The second reason why the tofu bar was a hit.
09:06He gave up the fixed concept.
09:11Three months after joining Asahiko,
09:13Ikeda went to the U.S. for market research.
09:19He saw something at a local supermarket.
09:25This is American tofu.
09:28It says firm.
09:34Unlike Japan, where soft tofu is common,
09:37in the U.S., firm tofu was popular.
09:46Furthermore, at the wholesale market,
09:49there were various kinds of tofu dishes,
09:52such as BBQ flavor,
09:55sweet sesame tofu,
09:59and maple-flavored fried tofu.
10:05We thought that we were killing the potential of tofu.
10:10We thought that tofu could be enjoyed more freely.
10:14So in Japan, we thought,
10:16why don't we have firm tofu?
10:19When he came back from the U.S.,
10:21he talked to the developers and the factory workers.
10:29In the U.S., there were various kinds of tofu dishes using firm tofu.
10:35Let's make firm tofu at Asahiko.
10:40However...
10:43Who eats firm tofu?
10:50Can you make such a thing?
10:52Mr. Ikeda is a big fan of tofu.
10:58The company was against it,
11:00so the development started with only two people, including Ikeda.
11:05His partner was Fukumitsu, who was in charge of development at the time.
11:09I went to the factory and tried it.
11:14I've never made it,
11:16and I didn't have a chance to make it at the factory.
11:20I didn't have the know-how,
11:23so I was in a lot of trouble.
11:27As a result of trial and error,
11:30two people who had never made firm tofu,
11:33a year after the U.S. inspection,
11:35the prototype was finally completed.
11:40He brought in the 7-Eleven.
11:44Then he was given two tasks for commercialization.
11:52The first was to make it as hard as a salad chicken
11:56so that it could feel the texture.
12:01The other was to prevent the sauce from spilling.
12:06He developed a production line for the tofu bar.
12:16Usually, tofu is pressed and shaped
12:19by sandwiching it between two layers of cloth.
12:26On the other hand, the tofu bar
12:28was pressed harder than normal tofu
12:31to remove the moisture as much as possible.
12:43Let's take a look at the tofu bar after pressing.
12:48The normal tofu bar is about 3.5 cm thick,
12:52while the tofu bar is compressed to 2 cm thick.
12:57By removing the moisture,
12:59he succeeded in making hard tofu.
13:06Next, seasoning.
13:08Generally, tofu is seasoned by boiling it.
13:17The tofu bar was showered with sauce several times.
13:26Furthermore...
13:30By drying it, the flavor is absorbed.
13:35Finally, the moisture is adjusted
13:38so that there is no liquid.
13:41He cleared the task.
13:44Two years later, in 2020,
13:46after Ikeda joined Asahiko,
13:48he was finally determined to launch the tofu bar.
13:57First, the tofu bar was sold at a convenience store.
14:04Ikeda suggested that instead of selling tofu,
14:07the bar should be placed in the same corner
14:10as salad chicken and chicken bar.
14:15Instead of tofu,
14:17he wanted people to recognize it as a protein-rich food.
14:22This was a brilliant idea.
14:27There were only one type of tofu,
14:29but now there are 11 types,
14:31such as sukiyaki-style tofu.
14:36Asahiko's sales skyrocketed
14:38with the success of the tofu bar.
14:41In 2023, the sales amounted to 12.6 billion yen.
14:46Just by changing the way customers suggest,
14:49I was able to get so much appreciation.
14:52I was able to sell my products
14:54by suggesting products that are more valuable
14:56to the customers.
14:59Ikeda became the top salesperson
15:01at Asahiko last year
15:03in exchange for this idea.
15:08We have tofu bars in the studio.
15:10They are lined up.
15:14I was surprised to see sukiyaki-style tofu.
15:17Today, we are going to have
15:19lotus root and edamame tofu bar
15:21and sweet potato bar.
15:25Let's start with the salty one.
15:31Here you go.
15:35This program is brought to you by these sponsors.
15:46Is it good?
15:49It's good as it is,
15:51and it's good as a side dish.
15:54Some people eat it as a side dish.
15:56Some people eat it like a banana.
15:58Some people cut it into a bento
16:00and take it with them.
16:02It's delicious.
16:04Let's try the sweet potato bar.
16:07It's a snack.
16:13It's soft.
16:15This is to recreate the texture of sweet potato.
16:19It's like a dessert.
16:21It's delicious.
16:23It's true.
16:25It's interesting.
16:27It's made of tofu,
16:29so it's very healthy.
16:31You can feel satisfied
16:33after eating sweets.
16:35If you are worried about your health
16:37or want to lose weight,
16:39you can be satisfied
16:41with this cake.
16:43You won't feel guilty.
16:45You won't feel guilty.
16:47I understand why it's so popular.
16:49I want to try other things.
16:51How do you decide
16:53what to put inside?
16:55The team members
16:57come up with ideas.
16:59We started with the plain type,
17:01but since it's a tofu shop,
17:03we have the know-how
17:05to make a ganmodoki.
17:07Ganmodoki is a mix of tofu
17:09and vegetables.
17:11We use that to make
17:13vegetables like this.
17:15We use sweet potatoes
17:17to make sweet potato ganmodoki.
17:19Do young people buy it?
17:21Yes, they do.
17:23They do?
17:25Yes, they do.
17:27They are busy,
17:29so they make it by hand.
17:31It's a small lab.
17:33You made it with two people.
17:35Yes.
17:37No one asked me,
17:39so I made it by myself.
17:41I was the only one
17:43who didn't know how hard the tofu was.
17:45So I brought my own tofu
17:47and boiled it in hot water
17:49in the lab.
17:51I pressed it with a weight
17:53and tried to reproduce
17:55the tofu I saw in the U.S.,
17:57but I couldn't do it.
17:59But you went to 7-Eleven
18:01and it was okay.
18:03I thought
18:05everyone in the company
18:07would laugh at me.
18:09But 7-Eleven said,
18:11it's interesting.
18:13I just said that,
18:15and everyone's eyes changed.
18:17Mr. Ikeda,
18:19let's do our best
18:21and clear the 7-Eleven challenge.
18:23Everyone's eyes changed
18:25and they started to
18:27help me.
18:29How did you feel?
18:31Didn't you feel like
18:33they didn't help you?
18:35I thought
18:37I couldn't clear the 7-Eleven challenge
18:39but when they said
18:41let's do it together,
18:43I was so relieved.
18:45I felt like
18:47I finally made friends.
18:49In the singing business,
18:51you have to work over and over again,
18:53but I thought you didn't appreciate
18:55the reason you couldn't stay
18:57in one place.
18:59I wanted to try
19:01more things.
19:03I wanted to challenge
19:05new things.
19:07Did you feel like you did your best?
19:09Yes.
19:11In the sweets business,
19:13I made sweets for convenience stores
19:15and supermarkets,
19:17souvenirs,
19:19and all channels.
19:21And I have to
19:23try new things every day.
19:25As I get older,
19:27it's hard to try new things every day.
19:29It must be hard.
19:31I think it's fun at first,
19:33but it's hard.
19:35I see.
19:37I feel like you did your best.
19:39Of course.
19:41Do you have a sense of
19:43how to make sweets?
19:45I think it's good
19:47to have no sense of intrusion.
19:49At first,
19:51I worked in a candy company.
19:53At that time,
19:55they only sold brown bitter candy.
19:57The point of differentiation
19:59is how much herb is in it
20:01and how much it tastes.
20:03I thought I couldn't make
20:05delicious brown bitter candy,
20:07so I developed
20:09a new kind of brown bitter candy.
20:11In that industry,
20:13there is a common sense
20:15that it is natural
20:17and that tofu is also soft.
20:19I think that development
20:21has stopped there
20:23because people
20:25don't think more than that.
20:33Ikeda, Paris, France
20:41France, Paris.
20:45In October,
20:47Ikeda visited
20:57Chiaru, Paris.
20:59It's been 7,000 years
21:01and it's the largest food market in Europe
21:03with more than 7,000 vendors
21:05from all over the world.
21:11In fact,
21:13tofu bars are sold abroad.
21:15From April,
21:17they are sold in Singapore.
21:19From this month,
21:21they are sold in Hong Kong and Taiwan.
21:25With that momentum,
21:27the next target is
21:29a huge market in Europe.
21:35Ikeda has prepared
21:37a new product for this day.
21:39It's a smoked tofu bar.
21:41It's really smoked.
21:43I made it to go well with wine.
21:45It's a smoked tofu bar.
21:47It's a product for Europeans
21:49who like wine.
21:53A smoked tofu bar.
21:55Will they accept it?
22:00In Japan,
22:02we eat it like a banana.
22:04Do you really eat it like a banana?
22:11I was worried at that time.
22:13The company was growing,
22:15but there was no successor.
22:17But now I'm relieved.
22:19No matter what happens to me,
22:21the company will grow.
22:25Oh, you're watching.
22:27I'm glad.
22:29The choice of M&A
22:31There is a reason to be chosen.
22:35M&A
22:37Capital Partners
22:41There is a reason for strength.
22:43Information
22:45Analysis
22:49Strategy
22:51Decision
22:53Information
22:55Information system
22:57Strengthen corporate management
23:01Achievements
23:03Achievements are one.
23:05Togogyomu Software
23:07Togogyomu Software
23:09Togogyomu Software
23:11Truck is cool, isn't it?
23:13It looked like a free vehicle.
23:17I want a car.
23:19You can buy a truck on your smartphone.
23:21Can I get a car with a normal license?
23:23Don't say that.
23:25Dad said he wanted a truck.
23:27That guy is cool.
23:29No.
23:31What?
23:33You can get a car with a normal license.
23:35Anyone can get a truck.
23:37Elfmeo
23:39The Kamburia Palace is distributed on Tver.
23:45Ikeda of Asahiko,
23:47aiming to advance in the European market
23:49Ikeda of Asahiko
23:51New product for foreigners
23:53Smoke Tofu Bar
23:55Develop and PR
23:59This is tofu.
24:01It's smoke tofu.
24:03How does it taste?
24:05Is it good?
24:07It's like cheese.
24:09In Mexico,
24:11I eat cheese every day.
24:13I ate it for the first time.
24:15It's delicious.
24:19It's very good.
24:21The evaluation of the taste is good.
24:25In Japan,
24:27we bite it and eat it.
24:29Like a banana.
24:31Do you really eat it like a banana?
24:33It's an aggressive way of eating.
24:37I think it's better
24:39if it's cut.
24:43In Japan,
24:45people bite it and eat it.
24:47Foreigners seem to have resistance.
24:53We're so popular in Japan.
24:55I thought I'd attack Europe
24:57with a bar.
24:59To conquer the world,
25:01we have to think of various ways.
25:03It may not be necessary
25:05for this form to be a bar.
25:07In the case of Europe.
25:09On the other hand,
25:11in Japan,
25:13there is a new business
25:15in Japan.
25:21The customers are eating shogayaki.
25:23It's actually shogayaki
25:25made with soy meat from Asahiko.
25:29It's chewy.
25:31It's juicy.
25:35It's like meat.
25:37It's good.
25:39The raw material is soy meat,
25:41so it's low in fat.
25:43By controlling the fat,
25:45you can get plant-based protein.
25:47Moreover,
25:49it's close to meat
25:51and satisfying.
25:53Many people order it.
25:57They also offer stir-fried vegetables
26:01and eggplant miso.
26:03In Yayoi Prefecture,
26:05they offer three kinds of soy meat menu.
26:07Asahiko is now
26:09making a bold move.
26:11It's called
26:13the All-Tofu Plan.
26:17I'm going to replace
26:19everything I eat in my daily life.
26:21I'm not going to ask
26:23everyone to eat everything.
26:25I'm going to choose
26:27what I eat
26:29according to my diet.
26:31I'm going to increase
26:33the opportunity
26:35for everyone to eat soy meat.
26:39At supermarkets,
26:41there are already cooking kits
26:43made with soy meat.
26:45There are yakiniku and shoga-yaki.
26:51There's ethnic Gapao rice.
26:57There's a gratin-style main dish
26:59with tofu and meat sauce.
27:05There's a pudding-style dessert
27:07made with soy milk.
27:11It's a full course
27:13of tofu.
27:17I really like tofu.
27:19But
27:21if it's like this,
27:23I think it'll be weird.
27:27She's also developing
27:29a new product.
27:31It's good.
27:33I think
27:35it's better
27:37if it's a little stronger.
27:39I think so too.
27:41I think it's better
27:43if it's soft enough
27:45for humans to eat.
27:47That's how
27:49this liquid tofu
27:51became.
27:55It's different from soy milk.
27:57It's tofu.
27:59It's tofu.
28:03It absorbs the liquid tofu
28:05faster than normal tofu.
28:07It's easy to absorb nutrients.
28:09She's trying to develop
28:11a new market
28:13by supplementing nutrients
28:15in sports
28:17and non-fertilizing food
28:19in the event of a disaster.
28:21In addition...
28:23In the end,
28:25we're trying to make tofu
28:27so that people
28:29can eat tofu
28:31no matter what.
28:33I think that's
28:35what we're trying to do.
28:39She wants to make tofu
28:41into a space food.
28:43What's the reason?
28:45Tofu is eaten
28:47as a children's food.
28:49I wanted to make tofu
28:51as retro as possible.
28:53I wanted to make tofu
28:55so that people
28:57can eat tofu
28:59and drink tofu.
29:01I'm developing tofu
29:03so that people
29:05can eat tofu
29:07in space
29:09in the future.
29:11The expiration date
29:13is about a month.
29:15Yes, it's about a month
29:17in the refrigerator.
29:19I think there's still
29:21a time limit
29:23to make tofu.
29:25Yes, that's right.
29:27In disaster areas,
29:29carbohydrates are provided
29:31such as rice balls and bread.
29:33But I think
29:35there's not enough protein.
29:37I want to make tofu
29:39so that people
29:41of all ages
29:43can eat protein
29:45and drink tofu.
29:47You became the president
29:49last year.
29:51Do you still participate
29:53in this project?
29:55Yes, I do.
29:57I don't think
29:59people think of me
30:01as a representative.
30:03I'm stubborn.
30:05When I come up
30:07with a new idea,
30:09people are surprised.
30:11But I make a picture
30:13of the sea.
30:15A picture of the sea?
30:17Yes, a picture of the sea.
30:19I explain to people
30:21why I want to go
30:23and how I want to go
30:25and what kind of schedule
30:27I have.
30:29A picture of the sea?
30:31It's not just a picture of the sea.
30:33It's part of my plan.
30:35I want to do this
30:37but don't you think
30:39it's interesting?
30:41Let's do it together.
30:43When I think
30:45it's okay,
30:47people follow me.
30:49I see.
30:51At the end,
30:53everyone gets on the boat.
30:55Tofu
30:57Tofu
30:59Tofu
31:01Tofu
31:03By the way,
31:05what kind of tofu
31:07do you choose?
31:09The price?
31:11First,
31:13the price.
31:15How much is it?
31:17If it's 10 yen,
31:19I wouldn't buy it.
31:23The average price
31:25of tofu is 88 yen.
31:27The price is
31:29too low for the consumer
31:31and it's hard
31:33for the manufacturer to raise the price.
31:37To get out of this situation,
31:39Ikeda is making
31:41a plan.
31:43I'm going to make
31:45a craft tofu.
31:47A superpower
31:49that deepens the conflict.
31:51Global South
31:53that increases the sense of existence.
31:55What kind of order
31:57will be born from the chaos
31:59that has never existed?
32:01For a world
32:03that is more free
32:05and rich,
32:07think,
32:09convey,
32:11Tanaka Issonten
32:13The light of sweetness, the painting of the soul
32:15at the Tokyo Art Museum
32:17One day,
32:19the demon met the old lady.
32:21Hey,
32:23what are you doing?
32:25This way, the heart will appear.
32:27The heart?
32:29The richness of the heart is important.
32:33Hey,
32:35what is the richness of the heart?
32:37I wonder.
32:39The demon,
32:41who wanted to know the heart,
32:43went on a journey
32:45with the richness of the heart.
32:47What kind of car should I buy?
32:49Let's talk to Cosmo.
32:51Who? Me?
32:53Yes, you in a year.
32:55And your girlfriend in a year.
32:59And after this,
33:01you will be Cosmo Michaelis.
33:03Cosmo Michaelis?
33:05Yes.
33:07If you have more customers,
33:09you can change your car.
33:11Which one is the richest?
33:13The heart is full.
33:15Cosmo, thank you.
33:19In late October,
33:21Ikeda from Asahiko came to Aomori.
33:25He is going to check
33:27the soybeans used
33:29for the new tofu
33:31with his own eyes.
33:38He shows the soybeans
33:40he just harvested
33:42to the local farmers.
33:45Do you know what it is?
33:47It's a hard bean.
33:49You can chew it.
33:51Yes, I can.
33:53This is a type of soybean
33:55called Osuzu.
33:57It is rich in flavor
33:59and has large grains.
34:01He says it is good for tofu.
34:07Also, it contains a lot of protein
34:09and is suitable for tofu.
34:15Ikeda is going to make tofu
34:17with this soybean.
34:19I am going to make
34:21a craft tofu.
34:23Like beer,
34:25I am particular about the ingredients.
34:27I am going to make tofu
34:29that only Asahiko can make.
34:31I am going to make delicious tofu.
34:35She is particular about how to make it.
34:39I was wondering
34:41how to make it.
34:43I see.
34:45Is it easier to solidify
34:47when the temperature drops?
34:49It's harder to make.
34:51I see.
34:53However,
34:55the beans are sweeter.
34:57I see.
34:59Really?
35:01I want to try it
35:03to make delicious tofu.
35:07She checks the amount of beans
35:09and the concentration of soy milk.
35:11She aims for the top rank.
35:13This is the craft tofu.
35:19The goal of the craft tofu
35:21is to change the status of tofu
35:23that is sold at a low price.
35:25She wants to appeal
35:27the quality of the tofu
35:29to the super market buyers
35:31and get their approval.
35:33This is the craft tofu.
35:35I see.
35:37Thank you for the food.
35:39What is her reaction?
35:41It is different from the taste.
35:43I see.
35:45The flavor of soybeans
35:47is strong.
35:49I can feel it in my nose.
35:51It is sweet.
35:53It is delicious.
35:57Her reaction to the taste is good.
35:59Let's move on to the main subject.
36:03How is the price?
36:05The price is
36:07hard to control
36:09because it is a craft tofu.
36:11I see.
36:13I want to sell it
36:15at the same price
36:17as the concentrated tofu.
36:19At the same price?
36:21I see.
36:23It is concentrated,
36:25so I think it is better
36:27to reduce the amount of tofu.
36:29But if you increase the amount,
36:31it will be too much.
36:33The cost is high,
36:35but the texture is good.
36:37By reducing the amount,
36:39the price will be easier
36:41for the buyers to get.
36:45I heard that
36:47people who come to buy
36:49the concentrated tofu
36:51like it because it is cheap.
36:53But the price will be higher
36:55if it is a craft tofu.
36:57I see.
36:59I don't want to sell it
37:01at a high price
37:03like 300 yen or 500 yen.
37:05I want to sell it
37:07at 10 or 20 yen.
37:09There are farmers
37:11who make soybeans
37:13and manufacturers
37:15who make containers
37:17and various people
37:19make the last tofu.
37:21If we reduce the price,
37:23we can't pay
37:25the appropriate price
37:27to those people.
37:29I think it is better
37:31to make something
37:33that is really delicious
37:35and cheap for the customers.
37:37I think it is better
37:39to make something
37:41that is more expensive
37:43than the price
37:45of the tofu.
37:47Tofu bars are like that.
37:49I want to make tofu
37:51again.
37:53That is the idea
37:55of the craft tofu.
37:57When you make a tofu bar,
37:59the number of customers
38:01increases.
38:03How do you increase the number
38:05of customers?
38:07At first,
38:09people were surprised
38:11when I made a tofu bar.
38:13But now,
38:15when I make a tofu bar,
38:17I can deliver
38:19a new value to the customers.
38:21In Asahiko,
38:23I try not to get caught
38:25in certain things
38:27and common sense.
38:29I try to think
38:31what the customers
38:33want from their point of view.
38:35This program was
38:37sponsored by
38:39Asahiko.
38:44If you like this program,
38:46please press the good button and subscribe to this channel.
39:13This is it.
39:14The best flavor!
39:15Yokohama Ankake Ramen, the best selling ramen!
39:17Frozen Chinese!
39:18Maruhani Chirou
39:22The movie, Look Back, is already streaming on Prime Video.
39:26Fujino-sensei!
39:28I'm going to be even better at drawing.
39:30Just like you, Fujino-chan.
39:35I want to eat meat!
39:37Meat! Meat!
39:40This is a burger that's been cooked in the oven.
39:43Meat!
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39:47Burger King! Welcome to Burger King!
39:50Civic RS
39:55The Civic runs through the crowd.
40:01A heart-pounding acceleration.
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40:10Make your everyday life a sport.
40:14Civic RS
40:16Honda Sports
40:20The next generation of semiconductors.
40:22Rezorac recommends.
40:23The recycled pumps and RDL wiring are beautiful.
40:27Oh, hello.
40:29The society where your potential expands with your own special AI is almost there.
40:33Yes, yes.
40:35The next generation of semiconductors will support such a society.
40:38The road to that development is exciting.
40:41But it's also straightforward.
40:43Right, Takito?
40:44Yes.
40:45What kind of future do you want to see next?
40:47Rezorac.
40:48Chemistry for Change.
40:50The Kamburia Palace is broadcast on Teletubbies UNEXT.
41:00After the recording,
41:02Murakami Ryu thought about this.
41:09Three months after joining the company,
41:12he went to the United States.
41:16Tofu was sold by hardness,
41:19so he changed the cooking method.
41:26As soon as he returned,
41:28he made hard tofu.
41:31It was meaningless in the company.
41:35In response to the idea of making hard tofu,
41:39he sold tofu.
41:46Mr. Ikeda said,
41:48Tofu is an amateur,
41:50but enthusiasm is real.
41:54A collaborator appears.
41:56Moreover,
41:58it appears one after another.
42:05The amount of bitterness,
42:07the timing to put it in soy milk,
42:10and the way to stir it
42:12were all part of the experiment.
42:197-Eleven showed interest
42:22and sold 7,500,000 tofu bars in 2020.
42:35In the waiting room,
42:37there were several female staff.
42:40They shared their dreams.
42:44The dream is the universe.
42:57The next Kamburia Palace
42:59will be visited by 3.5 million people
43:02from all over the world.
43:04It's an amazing residence resort, Bison.
43:08It's amazing.
43:10From the beautiful sea of Ise Bay
43:13to the luxurious breakfast
43:15served by a famous chef.
43:18From the age of 18 to 45,
43:20the man who cut the land
43:22opened a gourmet resort.
43:24It's a story of a big reversal in the local area.
43:28What kind of day do you want?
43:31At 7.30 p.m.,
43:33Mr. Tokoro
43:35investigates the latest camera in the construction site.
43:43At 9 p.m.,
43:44a doctor and a detective challenge a case.
43:46It's a drama, D&D.
43:51At 10 p.m.,
43:52it's the dawn of Gaia.
43:54It's a new strategy of tea and coffee.
44:00It's an innovative idea that opens the future of business.
44:04Who is the person who opens the door?
44:13I'm Midori Ueno from Mitsubishi.
44:17Through the town of Marunouchi,
44:19I'm always thinking about
44:21what the office needs
44:23so that companies and workers
44:25can be bright and healthy.
44:27I'm working on my daily business.
44:30With the power to think of people
44:32and the power to think of the city,
44:34Mitsubishi is building a city
44:36that leads the times.
44:39The person who opens the door
44:41is Midori Ueno
44:43from Mitsubishi,
44:45a flexible workspace department.
44:47Why did you open the door?
44:51Corporate scale changes rapidly
44:53in foreign companies and start-up companies,
44:56so it is necessary to move offices
44:58that are flexible and designed
45:00to address the challenges
45:02of those companies' workplaces.
45:04That's why I thought that
45:06Marunouchi could provide
45:08a flexible and highly designed office.
45:10In order to meet the needs of
45:12growing companies,
45:14we needed to fulfill office products
45:16and build a city that meets
45:18the diverse needs.
45:20Ueno's desire for office development
45:22that has gone through the ages
45:24opened the door to ideas.
45:26Mitsubishi's flexible office,
45:28Crosslink.
45:30It is an office that has realized
45:32a new way of working
45:34by connecting with the building
45:36lounge and providing
45:38office space to workers
45:40outside of the office.
45:43By having a multidimensional perspective,
45:45we have been able to develop
45:47products with particular details.
45:49As a result, we were able to realize
45:51a full-fledged office in just a few days
45:53beyond our initial expectations.
45:55Asana Japan Co., Ltd.,
45:57which actually uses
45:59the Crosslink Marunouchi Park Building,
46:01is aiming to create
46:03a space where everyone
46:05can work comfortably.
46:07On top of that,
46:09it is easy to access
46:11when we call customers.
46:13The best thing about this office
46:15is that we can work
46:17at the pace of our growth.
46:19We are very grateful that
46:21we can make contracts
46:23with our customers.
46:25By creating a flexible office
46:27that meets the various needs
46:29of the company,
46:31the door to ideas will open.
46:33By making the office versatile,
46:35we want to support the growth
46:37of companies and individuals
46:39who work there.
46:41I believe that the accumulation
46:43of Crosslink-like efforts
46:45will lead to the realization
46:47of the city of Marunouchi
46:49that we want to work in.
46:51We also want to contribute
46:53to the realization
46:55of a sustainable society.
47:21I am the goddess of victory
47:23who will show you the fairy tale
47:25of a happy ending.
47:27In a new environment,
47:29you will face your next goal.
47:31The wall in front of you
47:33is a chance to become stronger.
47:35Now, let's go!
47:37To a body that continues to challenge!
47:39Banterin!
47:41Banterin!
47:43I have to line up for the bullet train.
47:45If you are smart EX, it's okay.
47:47Put your name in it,
47:49and register!
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47:53Even in a group, it's easy!
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47:59I've got places to go.
48:03Going on a stroll.
48:07It's already normal, right?
48:09Be careful of the loop.
48:11Tensura no Are!
48:13Don't start!
48:15What is that?
48:17What?
48:19You're not supposed to be here!
48:21What do you mean?
48:23I'm sorry.
48:25Switch on!
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48:47there is only the impression of Mercedes.
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48:53Go to the nearest shop.