カンブリア宮殿 2024年11月21日
#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
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TVTranscript
00:00Real Talent Management
00:30This is the family of Mr Zaigo.
00:37They all wished for the growth of their eldest daughter, Koharu.
00:42How old is she?
00:44Three years old.
00:46Three years old?
00:48After the prayer, they had a meal.
00:50They went to a shrine near the shrine.
00:55After the prayer, they had a meal.
00:57They went to a shrine near the shrine.
01:00This is a Kappo restaurant.
01:02Its name is Kameido Masumoto.
01:06This is the star of the night.
01:10Happy birthday, Koharu!
01:16They all prepared a special meal for her.
01:19This is for you.
01:23This is Kameido Daikon Asari Nabe.
01:28The main dish is Kameido Daikon Asari Nabe, a specialty of Masumoto.
01:36This is a local dish made with Kameido Daikon and Asari, one of the vegetables of Tokyo.
01:44Can you eat it?
01:46It's a little sweet.
01:50There's a reason why they chose this restaurant.
01:55I've eaten a bento before.
01:59I went to buy a bento with my kids.
02:01We ate it together.
02:03It was very delicious.
02:05Yes, the bento made with the techniques of Kappo cuisine is very popular now.
02:13Hello.
02:15Shibata is also a big fan of Masumoto's bento.
02:20Today, she's having lunch with a friend.
02:25She always prepares Masumoto's bento.
02:30It looks delicious.
02:33Amazing.
02:37It looks luxurious.
02:41What do you like about it?
02:44It's delicious.
02:46I can't stop eating it.
02:48You have a lot of food.
02:49That's right.
02:50It's the same for Masumoto.
02:51I can't stop eating it.
02:52We have a lot of delicious food.
02:54We have a lot of food.
02:57There are vegetables under the scallops.
03:00Fish under the scallops.
03:03That's right.
03:06Everyone is praising the side dishes.
03:10When you bite into the egg, you can taste the dashi.
03:14It's delicious.
03:16The secret of the egg is soaked in the dashi.
03:19We'll find out later.
03:23Masumoto's bento is very popular in Depachika.
03:29This is Masumoto's store in Isetan, Shinjuku.
03:33This is Masumoto's store in Isetan, Shinjuku.
03:36I'd like two perfect milk.
03:38Two?
03:39Yes.
03:40I'd like four.
03:41Can I have four now?
03:42There's only one left.
03:44Is that so?
03:46They are sold one after another right after the store opens at 10 pm.
03:52Some are sold out before noon.
03:55Some are sold out before noon.
03:59It's the peak season after the pandemic.
04:02Compared to before the pandemic,
04:05the sales have doubled.
04:10This is Obento Street in Daimaru, Tokyo Station.
04:15There are over 1,000 kinds of bento here.
04:21Masumoto's Sumidagawa Asari Meshi is the sixth best seller.
04:28This program is brought to you by these sponsors.
04:43The market share of bento boxes and ingredients in 2023 is about 11 trillion yen.
04:49Since the pandemic, many companies have entered this market.
04:53The competition is getting fiercer.
04:59Masumoto's sales have doubled since the pandemic.
05:03It's about 2.2 billion yen now.
05:08It's attracting many fans.
05:19Take care.
05:20I come here once a month.
05:23I always come here.
05:25Do you always come here?
05:26Yes, it's always delicious.
05:28I buy bento every month.
05:32Murakami Ryuto
05:34Murakami Ryuto is a writer.
05:37Koike Eiko
05:39Koike Eiko is an actress.
05:43Masumoto's bento shop, MASUMOTO FOODS, is a popular bento shop in KAMEIDO.
05:50It's a strategy that OOTE can't do.
05:55The first thing I teach my best friends is how to write a self-introduction.
06:00KAMEIDO's bento shop in KITAMACHI.
06:04It's a strategy that OOTE can't do.
06:13MASUMOTO has been running a bento shop in KAMEIDO for a long time.
06:19It's not a product to be popular.
06:23It's a service that always impresses.
06:28So I want to impress my family.
06:31As usual.
06:33This man is
06:35MASUMOTO FOODS president, Mitsunobu Tsukamoto.
06:3973 years old.
06:43MASUMOTO was founded in 1905, the second half of the Meiji era.
06:52After the war, he moved to Taishu Izakaya.
06:59He changed his appearance to Taishu Kappo.
07:03He continued to run a bento shop in KAMEIDO.
07:07MASUMOTO started a bento business in 2001.
07:12It was relatively late.
07:15He runs a direct sales store in four stores.
07:19He runs a direct sales store in four stores.
07:25He has a few stores in the suburbs.
07:28He has a few stores in the suburbs.
07:30He has no business.
07:34He has a business that is different from a big company.
07:37He has a business that is different from a big company.
07:42The strategy of a small business is not that a big company can't do it.
07:46It's that a big company doesn't do it.
07:48A big company can do anything.
07:50We have all the people and a research institute.
07:54But if we do it, the profit won't go up.
07:56We try to fight with what we can do physically and physically.
08:06The strategy of a small business in Masumoto-ryu.
08:09His know-how in Kappo cuisine has improved his quality.
08:15This is a bento factory in Masumoto.
08:20He uses Japanese-style techniques unique to Kappo cuisine.
08:27For example, this is a stew with seven kinds of vegetables.
08:34Each ingredient has a different way of cooking and seasoning.
08:41Bamboo shoots have a light color to keep the skin white.
08:48On the other hand, lotus roots use tamari soy sauce to add color.
08:56Carrots use less soy sauce to make use of the sweetness of the ingredients.
09:01I'm making it a little sweet.
09:04This is a complicated cooking method called takiawase,
09:07where the ingredients are cooked separately and served together.
09:13Everything has a different flavor.
09:15That's the job of a chef.
09:19Each ingredient has its own flavor.
09:23This is an omelette with soup stock.
09:31Each ingredient is hand-made by a chef.
09:35He says he cooks about 5,000 omelettes a day.
09:41The key is not to burn the inside of the omelette.
09:46After cooking the omelette, he steams it.
09:55You can see that the soup stock is being absorbed.
09:59Steaming the omelette will add moisture to the omelette,
10:03so it will be juicy when you eat it.
10:07He also hand-makes the batter for kamaboko.
10:12He uses a secret ingredient called tamamoto.
10:19He adds salad oil little by little to the egg yolk and mixes it.
10:24It's like taking the vinegar out of mayonnaise.
10:31By using tamamoto and potato starch together,
10:35the omelette will have a chewy texture.
10:38He measures the quality of the omelette by doing this.
10:44I make everything by hand.
10:47I don't think I can do it with a cutting board.
10:50I'll try my best if I can.
10:55Masumoto-ryu's strategy for the weak.
10:58A farmer and a winner.
11:00Masumoto-ryu's strategy for the weak.
11:03A farmer and a winner.
11:06Masumoto-ryu's strategy for the weak.
11:08A farmer and a winner.
11:14There is one ingredient that is a must in all of Masumoto-ryu's bentos.
11:19It is kameido daikon.
11:25Kameido daikon is one of the vegetables grown around Kameido in the late Edo period.
11:36Kameido daikon is about 30 cm long and thin.
11:45There are 52 kinds of vegetables in Tokyo, but he only has a handful of them.
11:55Tsukamoto is trying to preserve one of them, kameido daikon.
12:01I run a shop in Kameido.
12:04I grow kameido daikon in my hometown.
12:08I don't do this by hand.
12:12I'm the only one in Kameido.
12:17This farm is growing kameido daikon used in Masumoto-ryu.
12:23It's not ready yet.
12:28In this farm, only kameido daikon is grown in the winter.
12:33From November to April, Masumoto-ryu harvests about 2,000 kameido daikon per month.
12:39Masumoto-ryu buys all of them.
12:43It's very helpful for us.
12:47We have a chance to grow old vegetables.
12:54Without a farmer like Masumoto-ryu, we can't grow vegetables.
13:03If farmers buy all of them at a certain price, their income will be stable.
13:10Masumoto-ryu also uses traditional vegetables from Edo to appeal as a signboard of the shop.
13:19This is a hot spring dumpling made from hot spring water.
13:24It's delicious.
13:26People will eat it.
13:29When they come here, they will be happy.
13:33I want them to be impressed.
13:37Masumoto-ryu's strategy number three.
13:40Product development with a focus on health.
13:46This is a high-end supermarket in Azabu-juban, Bio7.
13:52It's a supermarket in France.
13:54They grow organic vegetables,
13:58such as organic processed food.
14:11Masumoto-ryu's lunch box is in the shop.
14:17It's a lunch box with brown rice and vegetables,
14:21without meat, fish, or sugar.
14:25Because of COVID-19, more people are taking care of their health.
14:31I try not to buy animal products.
14:35It helps me a lot.
14:38This is Mr. Asada.
14:41He had a hard time looking for a vendor to make lunch boxes.
14:48Masumoto-ryu came to him at that time.
14:51He was a very kind person.
14:53The most important thing is that the president and the customers are the same.
15:00I think that's great.
15:02It's delicious to eat, and people can eat it with confidence.
15:06That's what Mr. Masumoto-ryu values.
15:10Bio7's demand was not to use animal products.
15:21However, Masumoto-ryu can meet such a demand.
15:28For example, this is a carrot made from kelp broth,
15:32without using animal broth.
15:37This is a powder made from dried enoki mushrooms.
15:44It has a similar flavor to bonito flakes,
15:47which adds depth to the taste.
15:53Masumoto-ryu has a lot of Japanese-style ingredients,
15:57so it can meet Bio7's demand.
16:04With this strategy,
16:06Masumoto-ryu is making about 80% of the sales.
16:12Masumoto-ryu
16:16Masumoto-ryu came to the studio with a Kameido daikon radish.
16:21It's smaller and thinner than a normal daikon radish.
16:26It doesn't get any bigger than this.
16:29As you can see,
16:32it's about the size of a daikon radish.
16:37When you boil it, it doesn't get mushy.
16:41When you make miso soup with a normal daikon radish,
16:44the daikon juice oozes out and becomes daikon soup.
16:48With a Kameido daikon radish,
16:50the flavor of bonito flakes is killed and it becomes a pot.
16:54It goes well with bonito flakes.
16:56So, the area around Kameido was a mountainous area.
16:58That's right.
16:59In the old days, it was a common food.
17:01You didn't buy bonito flakes or Kameido daikon radish.
17:04You made them yourself.
17:06It's often called Fukagameshi.
17:09It's a common food.
17:12You sell 150,000 bento boxes a month.
17:16That's about 80% of your sales.
17:18Yes.
17:19Did you think you would grow like this?
17:22No, I didn't think so at all.
17:24You didn't?
17:25I didn't think so.
17:27I don't think there is a secret flavor
17:32or something that can only be made there.
17:36However, it depends on your personality.
17:41If you are an amateur cook,
17:44you can make a lot of delicious food.
17:47That's what I think.
17:48What do you mean?
17:49You don't give up.
17:51If you are a real cook,
17:54you don't give up on the ingredients and the way you cook.
18:00I was surprised that you changed the pot for each ingredient.
18:05Do you have a different strategy?
18:10If I were a real cook,
18:13I would have to make 1,500,000 or 3,000,000 bento boxes.
18:19When I think about it,
18:21I think I would reduce the number of ingredients.
18:24So, instead of not being able to do it,
18:29I don't do it.
18:31If I do it, it will be a waste.
18:35I specialize in that.
18:38If I don't do it, I can't win.
18:41There are four department stores that sell bento boxes.
18:45The other one is a store called BIO7.
18:49BIO7 is a macrobiotic store.
18:53I've been studying that bento box for over 20 years,
18:58so I make it separately.
19:00So, you've been doing macrobiotics for a long time.
19:04There is a person who has a sensibility.
19:07Basically, people who make delicious food are very kind.
19:12It's human nature.
19:14Basically, you want to make people happy.
19:18People who don't want to make people happy make delicious food.
19:24Even if I don't teach, I study to make people happy.
19:31Masumoto's Kappo in Kameido.
19:34It's early at night.
19:36No last order. Thank you for your hard work.
19:41The last order is at 7.30.
19:44The store closes at 9.
19:48Tsukamoto joined the company to make his employees' lives better.
19:55When I get home, I have time to talk to my children.
19:59When I go to work, I have free time.
20:03I'm grateful to this company for giving me free time.
20:10Why did Tsukamoto start to pay attention to how his employees work?
20:15The reason is...
20:19Tsukamoto was born in 1951.
20:25His parents turned a bar into an izakaya.
20:33His childhood memories were his parents working from dawn to dusk.
20:40I hated this business.
20:44I hated it to death.
20:47Why did Tsukamoto start to work seriously in a business he hated?
20:55One day, he met his grandmother.
20:59Hey, what are you doing?
21:01This way, your heart will appear.
21:04Heart?
21:05It's important to have a generous heart.
21:10Hey, what does it mean to have a generous heart?
21:14I don't know.
21:15The demon who wanted to know people's hearts went on a journey.
21:20He had a generous heart.
21:24When will your heart be full?
21:27When the next generation of fuel projects become one.
21:30It's a business that turns used cooking oil into fuel for airplanes.
21:34Will it be?
21:35It's a technology that supports the realization of wind power.
21:38It's when you can contribute to the team.
21:40It's when you're surrounded by a flock of birds in a well-kept forest.
21:43Can you hear it?
21:45I can hear it.
21:46Each person's heart is full.
21:48Now, what about you?
21:49My heart is full.
21:51Cosmo oil.
21:57Now, let's take a look at the care facilities.
22:00The hospital and care facilities are running smoothly, but I don't have a successor.
22:05I'm also worried about the repair cost.
22:07I want to continue to protect the health of the people.
22:10Director, a letter for you.
22:12Free admission to Toshoprime.
22:14Let's do business with M&A.
22:17There is a reason to be chosen.
22:20M&A
22:22Capital Partners
22:24The Kamburia Palace will be broadcast on TVer.
22:29Tsukamoto, the president of Masumoto Foods.
22:32When he was young, he hated bars.
22:37I don't remember eating dinner with my parents.
22:41My parents worked from morning to night until we went to bed.
22:48We weren't particularly rich.
22:51Even if he worked hard, he hated the fact that he couldn't live a rich life.
23:01After graduating from high school, he moved to Osaka.
23:08However, his father suffered from cancer.
23:12His last words to his father, who asked him to take care of him, were...
23:21I told him I wouldn't do it.
23:24It's amazing, isn't it?
23:26My mother would cry and pull me.
23:31My relatives would beat me.
23:35Tsukamoto was persuaded by those around him and decided to help his family business.
23:43When he was in his thirties, he left his shop to his mother and sister.
23:47He set up a real estate business on his own and made a lot of money.
23:55However, due to the collapse of the bubble economy, Tsukamoto also failed in his business.
24:01He was in debt of 400 million yen.
24:05I thought I had no choice but to go bankrupt.
24:08It was the anniversary of the cherry blossoms in April.
24:12I thought I would never see the cherry blossoms again.
24:20At that time, he got a job at his acquaintance's company.
24:26It was a job to run a staff cafeteria at Meguro Gajoen, a famous wedding venue.
24:35He was saved by a restaurant business that he hated.
24:43There are some surprising opportunities.
24:48I was saved by a restaurant business that I hated so much.
24:53At the age of 45, a big change came to Tsukamoto.
24:58He was 45 years old.
25:02It was when he visited the Glass Forest Museum, which had just opened in Hakone at that time.
25:11Tsukamoto was shocked to see all the staff working hard.
25:19In fact, the company that ran the museum was a company called Ukai, which was mainly a restaurant business.
25:28In the end, a restaurant business is a small business.
25:34I didn't know that it could do such a great thing.
25:39I wondered what I was doing.
25:42I thought I was going to be beaten.
25:46I crouched down.
25:50Tsukamoto sent a letter to the founder of Ukai, Mr. Sadao Ukai, saying that he wanted to meet him.
25:58When his wish came true and he met him, Mr. Sadao Ukai sent a letter.
26:07This letter came from a person who visited the museum.
26:13Please read it.
26:16It was when a married couple, who had given up on living, visited the Glass Forest Museum for the last time.
26:31They were taken by the fantastic scenery and decided to start a new life.
26:38After that, they lived happily while missing each other.
26:46When Tsukamoto finished reading the letter, Mr. Sadao Ukai said,
26:52There is a great value in making people happy.
27:04I was really moved.
27:07I was able to see that the relationship between a married couple and a married couple can save a person's life.
27:12Since then, I have been helping them a lot.
27:17Tsukamoto decided to face the job of a caterer that he hated since he was a child.
27:24And he thought that the first thing to make customers happy is to make employees happy.
27:33We work to make ourselves happy.
27:37That's what I mean.
27:39What should I do to make myself happy?
27:43I need a good environment, good conditions, and a good salary.
27:51The catering industry is a long-term job with few days off.
27:55It is natural that the salary is low.
28:00In order to change such a situation, Tsukamoto took action.
28:05First of all, he put effort into the business of the staff cafeteria on Sundays so that the employees could take a good rest.
28:16In addition, he opened a restaurant in Shinjuku and Ginza where caterers were busy.
28:26He started a new lunch business that can work at a fixed time at the factory.
28:34Hello.
28:35Hello.
28:37You are the oldest.
28:38Yes, I am the oldest.
28:41I have been working at this company for 26 or 27 years.
28:48Everyone has more time to spend with their families and their salaries have improved.
28:56This is Hirose, one of the caterers.
28:59He found a different way of working at the store.
29:05Restaurants provide warm food.
29:09Lunch boxes need to be served with cold food.
29:13That's why the technology and ingenuity are interesting.
29:18I was greatly influenced by Mr. Tsukamoto's business.
29:23I was greatly influenced by Mr. Sadao Ukai, a Japanese cook.
29:30How did you meet him?
29:33When I met Mr. Sadao Ukai, I was surprised to see young people working hard.
29:41Some of them quit their jobs at the bank and worked for Mr. Sadao Ukai.
29:47I heard that Mr. Sadao Ukai told you to make the customers happier.
29:52Yes, he did.
29:53That's a great line.
29:55At that time, Mr. Sadao Ukai had a saying,
29:57the profit is in the shadow of the joy.
30:00The profit is in the shadow of the joy.
30:04So, he told me to make the customers happy.
30:07Then the business would go well.
30:10Mr. Tsukamoto thought that not only the customers but also the employees should be happy.
30:16That's right.
30:18We all have only one life.
30:20We all have only one life.
30:23It would be a tragedy if we worked hard.
30:27I think so, too.
30:29I heard that the first thing you teach new employees is how to write a self-taught song.
30:33Why is that?
30:34Because they don't know if they are doing the right thing.
30:39So, I've never stopped them from doing what they want to do.
30:44Everyone has a dream to quit.
30:48You encourage them.
30:49Yes, I encourage them.
30:50I ask them to teach me how to have fun.
30:54Then, surprisingly,
30:57they go straight to play after a few times.
31:00I ask them what happened.
31:02They say they want to go back.
31:04I tell them that Masumoto is the best.
31:07They say that's wrong.
31:08I tell them to look for a better one.
31:10I tell them there must be a better one.
31:12Then, they say,
31:13I don't want to bother you.
31:15I tell them,
31:16if that's your true intention,
31:17you can go back.
31:18That's great.
31:19I don't want to bother you to look for a better one.
31:21Masumoto, please teach me again.
31:23That's your true intention.
31:25That's right.
31:27Some people quit three times and came back four times.
31:30It's amazing that you have a relationship to say that.
31:34I tell them my true intention.
31:37They say,
31:38you just had a farewell party three months ago.
31:41I tell them,
31:42let's have a welcome party with your body.
31:45You said you have a one-time life.
31:47That's right.
31:48Why do you do that?
31:50I wrote to the leader of my company.
31:53I work to be happy.
31:56As soon as there is no one who thinks they are happy at home,
32:01our company has no value.
32:07Masumoto's Farewell Party
32:15This is the man who had a farewell party twice at Masumoto.
32:21He is Hoshino, who used to work at a ryotei in Kyoto.
32:26I just got married and had my second child.
32:32I will do anything, so please use me.
32:38He said he would do anything, but what did he do?
32:44There is a reason for strength.
32:48Information
32:50Analysis
32:53Strategy
32:56Decision
32:59Information system
33:01Strengthen corporate management
33:06Achievements
33:09Togo Gyomu Software
33:15Truck is cool, isn't it?
33:18It looked like a free vehicle.
33:21I want a car.
33:22You can buy a truck with your smartphone.
33:25Can you drive a car with a normal license?
33:27Don't look at me.
33:28You said you wanted a car.
33:30He is cool, isn't he?
33:33No.
33:36What?
33:38You can drive a car with a normal license.
33:40Anyone can drive a truck.
33:44People who can do anything are people who can go on forever.
33:51People who move from here are strong.
33:54Nikkei electronic version
33:57Go.
33:58We have a contract with Nikkei electronic version.
34:01Contract?
34:02The employee's information collection power has increased and the team's debate has deepened.
34:06Such a exchange?
34:07Already 19,000 people have been introduced.
34:09We have a contract with Nikkei electronic version.
34:13Cambria Palace is delivered by TeleTow Biz UNEXT.
34:19Masumoto Foods has started a new business after the coronavirus.
34:25Kameito Daikon Asari Nabe is a signboard menu.
34:29It's easy to make at home.
34:34There are other products.
34:40Brown rice porridge with eight kinds of Japanese food ingredients.
34:46This is Harusame noodles with expensive shiitake mushrooms.
34:54This is a frozen food series that is easy to eat with Japanese cooking techniques.
35:04Hoshino came back to Masumoto twice to develop these products.
35:11I'm a generous president.
35:14I don't refuse people who want to come back.
35:22When Hoshino came back for the second time, he was suggested to try Yakuzen cuisine.
35:32Hoshino studied Yakuzen from the beginning to meet expectations.
35:39Even if I was given a chance, I wouldn't be able to take advantage of it if I didn't study.
35:48I feel that the scope of my cooking has expanded.
35:53Hoshino is in charge of the kitchen in the frozen food business.
36:00He gives a chance to employees who come back.
36:04That's Ryuda Tsukamoto.
36:09What was your goal when you moved to frozen food recently?
36:15In the case of bento boxes, the shelf life is very short.
36:21If you freeze it, you can store it for a long time.
36:25I heard that you came back because you were in charge of the frozen food business.
36:31Was it your idea?
36:33No, I didn't want to work with him.
36:36At first, I didn't want to work with him.
36:39You didn't want to work with him?
36:41When I came back, I was told that I had excellent cooking skills.
36:53I told him that I had never done it before.
36:55He told me to make use of my cooking skills and try it in the freezer.
37:00I told him that I would make something delicious.
37:02He told me to give it a try.
37:04Then I started to work with him.
37:09Tsukamoto has been running the company for nearly 40 years.
37:15He is happy to see the customer survey.
37:22I'm glad that people like my work.
37:27He answers all the questions.
37:30At that time, he always adds a word in his office.
37:36Do you look at the survey?
37:39You don't look at it, do you?
37:42If you write your name on the survey, people will look at it.
37:47This program was brought to you by these sponsors.
38:05Thank you very much.
38:35This program was brought to you by these sponsors.
39:01Who is responsible for this project?
39:03We don't know anything about the employees.
39:06The employees' abilities are instantly found in Smart HR.
39:09The organization's performance increases with the optimal arrangement.
39:13Smart HR Talent Management
39:16I'm in a hurry.
39:19I think it's amazing that I created it.
39:21I think it's amazing that I created it.
39:23I'm thinking about the Shibaura machine again.
39:25I will make a machine that makes things that do not exist in this world.
39:28Shibaura machine.
39:31CYBORG
39:32Even though it's a culture management job, I can make a revolutionary business application.
39:38You look like you're having fun.
39:39You're laughing with that face.
39:43Let's make a business application with no code.
39:56It's already normal.
39:58Be careful of the loop.
40:01This is the announcement of the campaign to connect the four economic programs.
40:06In the four economic programs delivered by Teleto, we are conducting a survey for viewers to create better programs.
40:14There is also a chance to win the original present of each program.
40:19Please access from this QR code.
40:22Or search for the campaign to connect the four economic programs.
40:27Thank you very much.
40:32Early November.
40:34When I visit the farm that makes Kameido Daikon.
40:42This season's first harvest.
40:45How is it going?
40:48There are some parts that have been killed by insects.
40:53It is said that it is necessary to pay attention to cultivation because it is an old species that has not been improved.
41:02That's why it seems that the joy of being able to harvest safely is also great.
41:07Thank you very much when it's really beautiful.
41:11Thank you for your call.
41:13At that time, I think I really did it.
41:17Please protect the traditional vegetables of the lower town.
41:28After the recording, Ryu Murakami thought about this.
41:38When Tsukamoto was young, he had a sense of dignity in the food business.
41:47After graduating from high school, he went to Osaka with his family.
41:52He said that he would become a Bazook and learned Chinese.
42:01Then 30 years.
42:03There was a meeting.
42:06Ukai Group.
42:08I was impressed and sent a letter to the president.
42:12Only 10 minutes.
42:15Young people were working hard.
42:22Already over 40 years old.
42:26I saw the light of the food business for the first time.
42:31The person who came to you.
42:34Be happier than when you came.
42:41When you can make the joy of the customer your own joy.
42:46For those who work in the food business.
42:49There is no other business.
42:51Light shines.
43:02The next Kamburia Palace is from a paper bag.
43:06To the container of Kamameshi.
43:09It is a surprising purchase service.
43:14I am satisfied.
43:16It grew rapidly in the Ryusu industry.
43:20KAIKURU is here.
43:22It is our hope that you can say that this has become such a price.
43:27The ultimate Ryusu business.
43:32Next time.
43:36Next time.
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48:17Next time.
48:27I told you!
48:28That's it!
48:28Easy-peasy solution!
48:30I'm not scared anymore!
48:32Philips
48:33Pull the beard up from the root and shave off the depth.
48:35Along with the thickness of the beard, shave off the thick beard.
48:38Shave close to the skin.
48:40Shave the rest to 0mm.
48:43Philips for Shave-Off
48:47Play Ozpark!
48:48Play Ozpark! Play Ozpark!
48:50Oz Oz Oz Play Ozpark!
48:52It's good, it's a favorite!
48:54It's a little scary!
48:56Is the fun enough for you?
48:58If you're Keiba or Keirin, play Ozpark!