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00:00Osaka, Kashiwara City
00:04There was a girl who was cursed
00:10Curse?
00:11Scary, scary
00:12Suddenly?
00:13Makiko, you will be a successor
00:18You will be a grape
00:22Grape?
00:25Makiko Takai
00:27She was born as the eldest daughter of a grape farmer
00:31What? Again?
00:35Give me a break!
00:42I'm glad
00:44It was just a dream
00:46Makiko Takai
00:48She chose to work in a foreign company
00:51because she didn't want to be a grape farmer
00:54She had a busy life
01:03I'm going to run away abroad
01:06Then I'll be able to leave the grape
01:10That's amazing
01:13I was told that I had to protect the field
01:16I was told that I had to protect the field
01:20So I decided to work in a foreign company
01:25But after marriage
01:29Makiko had to take a leave of absence
01:39What's wrong?
01:42What's wrong?
01:45She suddenly fell ill
01:48What's wrong?
01:53Makiko had severe dizziness and nausea
02:00What?
02:02Am I going to die?
02:06What?
02:08What was on her mind at that moment?
02:14If I don't work in a foreign company, I'll die
02:19My ancestors will kill me
02:28Makiko was able to leave the hospital after a month
02:35At that time, she had this feeling
02:41It's a little dark
02:43Can I take a look at my family's work?
02:49She decided to go back to her family
02:53She decided to go back to her family
02:57Her life changed
03:06It's been a long time
03:14Makiko came back to Kashiwara City
03:18Her life changed
03:25You can do whatever you want
03:27What?
03:29Stop it
03:32In Daito City
03:36This is the product
03:38Naniwara Natto
03:41We make Natto from straw
03:47In Osaka, the land of Natto
03:50Women continue to make Natto
03:55This time, it's a story of a father and a daughter
04:10Kashiwara City is located in the southeast of Osaka
04:14Actually, it's here
04:16It's a place where grapes have been produced for a long time
04:19From the end of the Taisho era to the beginning of the Showa era
04:21It was the best vineyard in Japan
04:24As far as the eye can see, it's a vineyard full of grapes
04:31Katashimo Winery is located in this town
04:36This is my family's vineyard
04:39We make grapes and produce wine
04:42This is the oldest vineyard in western Japan
04:47The fifth generation of Katashimo Winery
04:51Makiko Takai is in charge of grapes
04:58It was founded in 1914
05:01This winery has a history of more than 110 years
05:06In 2019, 7 items were selected at the G20 Osaka Summit
05:13This winery has won many awards
05:20Originally, only grapes were grown
05:24But this winery started to make wine to prevent disasters such as typhoons
05:30I borrowed the power of Japanese winemakers
05:34Soy sauce and miso winery
05:36I borrowed a lot of power and succeeded in winemaking
05:41In other words, Kashiwara's wine is a Japanese original wine
05:45that Osaka people who don't know how to make wine made
05:54Makiko was born as the fifth generation of Katashimo Winery
06:01Her family came back to Japan after a long time
06:11I'm home
06:19I haven't been home for a long time, so I don't have anything
06:24I'm busy
06:32Makiko's father, Toshihiro, has been making wine for 48 years
06:39He is the president of the Osaka Winery Association
06:45However
06:54I hated him
06:57He looks really great
06:59He was my father from a long time ago
07:06What does Makiko think of his father?
07:10I'm home, so help me
07:14Oh, I see
07:20He doesn't seem to be in a welcome mood
07:26His father doesn't seem to come to work
07:30What does Makiko think?
07:36I see
07:39Long shoes
07:41OK
07:46He comes to work without permission
07:55It's my first time, but it's pretty good
08:00And
08:03This is my seat
08:15He found something to do by himself and started working
08:20At first, I answered emails and inquiries
08:24But when I was wandering around the company
08:27I realized that I could help
08:31When I talked to the staff
08:35I realized what kind of company I was working for
08:38I thought everyone was doing their best
08:43Makiko started working
08:49But she was waiting for her father
08:56Why?
08:59What does Toshihiro think of his father?
09:04What kind of work is this?
09:10Wine making is not something you can explain with words
09:15You have to look at it and remember
09:18It's a long time ago
09:20Data
09:22It's obvious that it's better to explain it
09:28He spent his days like this
09:34One day, a surprising word came out of Toshihiro's mouth
09:41Dad, the grapes for today's wine are here
09:45You can do whatever you want
09:49What?
09:51So, you can do whatever you want
09:56Whatever I want?
09:58What about the wine?
10:01I won't make it
10:04What?
10:06What are you talking about?
10:09His father, who is in charge of the grapes
10:12suddenly refused to make the wine
10:16Why did you say that you wouldn't make it?
10:19I was busy
10:23I've been free for a long time
10:26He was suddenly entrusted with the task
10:29But Makiko, who has just joined the company, doesn't know how to make wine
10:34So
10:43This is the recipe from last year
10:46She found the recipe that her father had written
10:51She decided to make the wine
10:55Ferment the grapes at the factory
10:59Add 5 kg of sugar
11:02That's a lot of sugar
11:06At this time, something unexpected happens to Makiko
11:12Makiko's father, who is in charge of the grapes
11:15Oh, no!
11:18Oh, I see
11:20Makiko's father, who is in charge of the grapes
11:22I was surprised
11:25I was surprised
11:28I was surprised
11:30But why did this happen?
11:37In the first place, wine is made by changing the sugar content of the grapes
11:42to carbon dioxide and alcohol
11:47The sugar content of the grapes harvested every year is different
11:51In order to match the alcohol content, sugar is added
11:55This process is called fermentation
11:59It's better to add sugar little by little
12:03If you add sugar all at once, it will cause an excessive reaction
12:08I imagined that Makiko would be happy to eat
12:22What are you doing?
12:25I don't know
12:27I told you to teach me how to make it
12:32You can understand it if you think about it
12:35I don't know anything
12:40You can understand it if you think about it
12:42I was told that I was stupid
12:44I don't know anything
12:47Makiko's father, who is in charge of the grapes
12:49I'm going to talk to my father
12:53I heard that your father said that he wouldn't make wine
12:58Yes, he said he wouldn't make it
13:01He said he wouldn't make it, but he was watching me
13:05It's too much
13:08When I say I'm here, he always depends on me
13:12Did you say that you would do it?
13:17He said he would do it
13:19Did you understand his feelings?
13:23Of course
13:24There are more ways
13:29Makiko's father, who is in charge of the grapes
13:34Makiko, who is in charge of making wine
13:37The first wine she made was Delaware
13:44It's a wine with a strong scent and a sweet taste
13:49There is a problem when brewing
13:54Makiko's father, who is in charge of the grapes
13:59It's sweet
14:00What is this?
14:02This is not wine
14:04Makiko's father, who is in charge of the grapes
14:06I knew this would happen
14:08Makiko's father, who is in charge of the grapes
14:10It's true that you may be surprised at first
14:14But I think it's okay to have a clear and sweet wine
14:20You don't know anything about wine
14:23No one can buy this wine
14:27You don't know if you sell it
14:30If you say so, buy it
14:33I'll buy it
14:37The people who like wine
14:40The European style of Karakuchi wine was the trend at that time
14:45I thought I should fail
14:47I thought I shouldn't sell
14:50Did you actually sell it?
14:52I made 700 to 800 for the first time
14:54I sold out in about a week
14:56That's amazing
14:58I was surprised
15:00I was embarrassed
15:04However, at the same time, Toshihiro also produced a big hit product
15:10This is Takoshan
15:13Takoshan
15:14It is a sparkling wine enjoyed with Takoyaki, a soul food of Osaka
15:19It's really good
15:20What kind of Takoyaki do I like?
15:23It's full of sauce
15:25When I eat it, everyone loses to that sauce
15:29I can't shake hands with this sauce
15:33The scent of the sauce
15:35The taste of the soup stock and the grapes are also good
15:39Double happiness
15:42This is it
15:45I ate Takoyaki
15:47I ate the sauce
15:50Aomitsu-san is going
15:53I'm not losing at all
15:55I'm not fighting
15:56The wine is very strong
15:58The sauce is all seasoned
16:03I bought this
16:07Takoyaki art
16:08It's delicious
16:10Takoshan
16:14Takoshan
16:19One day 11 years ago
16:22Toshihiro suddenly said this
16:26What?
16:28Is this year 2014?
16:31Yes
16:33I see
16:36I forgot, but this year is the 100th anniversary of the founding of Takoshan
16:40What?
16:42Why did you forget such an important thing?
16:48Even though it's the 100th anniversary of the founding of Takoshan
16:52He didn't prepare anything
16:55I have to do something
17:00If it's the 100th anniversary, I'll rent a hotel and have a party
17:06But Makiko
17:09I don't want to have a party
17:18I want to have a fun party
17:26Then do what you want
17:30He got angry
17:32But I can do what I want
17:35I got it
17:37I'll do it
17:39The parent-child quarrel started again
17:43And Makiko was surprised
17:48If that's the case
17:51I'll do it
17:54Here is the question
17:57What is the event that Makiko held to celebrate the 100th anniversary?
18:05Here you are
18:07The parent-child quarrel
18:10You want to show it
18:12Throw the microphone
18:14I think it's an entertainment
18:18Here you are
18:20This is the wine
18:22Because it's the 100th anniversary
18:24If you don't usually drink it, please drink it
18:27It will spread
18:43Makiko held an event to celebrate the 100th anniversary
18:48It has been popular for 10 years
18:55Many people gathered near the Katashimo winery
19:01Everyone has a wine glass
19:04Can I drink it?
19:06They went to Kashiwara city to make wine
19:11They enjoyed wine at the winery and vineyard
19:16This is the event that Makiko held
19:19Katashimo wine festival
19:21It looks fun
19:23I thought it was good to celebrate the 100th anniversary at the hotel
19:27But I wanted to do something that only we can do
19:30I wanted people to know that there is a vineyard here
19:37In the vineyard, people can drink wine while picking grapes
19:46It sounds good and feels good
19:49In the nature, it's great to eat local food
19:55The taste of wine matches the city
20:00It's the best luxury
20:03Now it's a very popular event with 3,000 people
20:08Let's do it every year
20:10Osaka wine is original from the beginning
20:14I want people to drink Osaka wine
20:18I want people to know that Osaka wine is the best
20:25The story of father and daughter
20:29Next, we went to Osaka Daitoshi
20:34Unlike other natto makers, we make natto that is unique to Koganeya
20:41The president of Koganeya Food, Emiko Yoshida
20:49In Kansai, the amount of natto is small, about half of Kanto
20:55Osaka is the country with the largest amount of natto consumption in 43 countries
21:03Koganeya Food has been making natto for 63 years
21:10What is the most popular product?
21:13This is the most popular product, Nanimara Natto
21:18Natto bacteria live in the stomach
21:22We rely on that
21:25We make natto that brings out the bacteria in the stomach
21:32If you can feel the taste of the soybeans, you will like natto
21:37In 2014, it was recognized as a famous product in Osaka
21:45In addition
21:46There is a popular product in the department store
21:50It is a popular product of the Itomonogatari series
21:55This natto looks fashionable
21:58In general, the sauce in the natto is soy sauce
22:03However, in Itomonogatari, soy sauce is added to match the taste of Kansai people
22:11As the name suggests, Itomonogatari
22:13If you mix it, it will pull the string
22:20Koganeya Food is making Osaka's natto world exciting with various initiatives
22:25But in the past
22:27There were a lot of difficult times
22:30I don't think it's common to make natto in Osaka
22:38I see
22:43The founder of Koganeya Food is Emiko's father, Kinji Koide
22:47There used to be a lot of people like that
22:49He is from Yamagata Prefecture, where he has eaten natto on a daily basis since ancient times
22:54Kinji also liked natto
22:58I didn't have a rich family
23:01So I went to junior high school and worked right away
23:05It seems that I chose to train in a natto shop
23:10My father said that he wanted to do business in Osaka because it was a town in Akina
23:20And when he was 26 years old
23:23I will go back to Osaka with the natto I make
23:28He decided to be independent
23:30But he didn't have enough money to build a proper factory
23:34So Kinji took action
23:41Here is a 10-second quiz for Matsushima-san
23:44What is the surprising fermentation method that Kinji-san, who has no equipment to ferment natto, took?
23:53Well, it's the same as bread
23:56You put it in the bath
24:00To make it moist
24:03The answer is...
24:06Did you eat it yourself?
24:16It's fermenting well
24:19Is it because of the temperature of the natto?
24:21At first, natto was fermented using kotatsu
24:28You can make natto with kotatsu?
24:31I can't recommend it to the general public, but I can do it
24:36It's easy, but I know the process of making natto
24:40So I was doing it with my father's method
24:44He had such a strong desire
24:47He always wanted to compete with natto
24:53Please
24:55Can you sell my natto?
24:59No, no
25:01I can't eat rotten natto
25:04It's not rotten
25:05It won't sell
25:07I don't know
25:09Please
25:10Wait a minute
25:11What he was waiting for were the days when he had a hard time with Osaka people who hated natto
25:18It's tough in Kansai
25:20Yamagata natto was fermented well
25:24It was a natto-like natto
25:27I was making it
25:29It smelled a little
25:32I gradually realized that Osaka people couldn't accept it
25:38But he didn't give up and continued to be passionate about natto
25:44Gradually, things changed
25:49Hello, Kin-chan
25:51Thank you
25:53I thought I would never eat natto
25:57But I tried Kin-chan's natto
26:00How was it?
26:03It's strange
26:05I could eat Kin-chan's natto
26:07He's a good person
26:10Can you leave a little more for me?
26:12Thank you
26:15There was a secret to how Osaka people who hated natto could eat Kin-chan's natto
26:22How did you make it?
26:24I invented a fermentation method
26:26I made natto that didn't smell as much as Osaka people
26:32From there, the number of customers increased little by little
26:36It's a unique fermentation method
26:38How did you do it?
26:40I can't tell you the details
26:44But I made it ferment
26:48I tried not to smell as much
26:50The umami of natto comes from the string
26:54I was particular about that
26:58Even now, I continue to make natto
27:02Kin-chan's natto technology that doesn't smell as much as Osaka people
27:09He created a new product
27:13He established his position in the natto industry
27:21Emiko was born as the eldest daughter of three sisters
27:26She ate natto as a snack since she was a child
27:30She loved the natto that her father made
27:33It's delicious
27:39Emiko is here
27:41Don't come near me! You stink!
27:45You stink! Go away!
27:48I was told that
27:50From then on, I didn't want to call him Mr. Natto
27:54That's what I remember
27:57It's Showa era
27:59I have three sisters
28:04I thought my father would be the last one to close the business
28:11I saw my father and mother working hard to make natto
28:18I wanted to be a normal wife
28:26Emiko married a staff member and left the restaurant
28:32She left
28:36A few years later, she went back to her parents' house
28:41I'm home
28:44She noticed something strange about the natto
28:55There aren't many customers
28:58The company is not doing well
29:03At that time, the management of Koganeya Foods was in a bad shape
29:09The big reason was...
29:15I want to sell natto
29:17From that time?
29:21The reason why the management of Koganeya Foods was in a bad shape was...
29:28The big reason was...
29:31The big company started selling natto
29:35From that time?
29:37If it's sold so cheaply, a small company like ours can't do anything
29:44The culture of eating natto in Osaka started to develop
29:50The big company expanded the natto in supermarkets
29:54The cheap-selling war of three packs of 100 yen began
30:00I think the price of natto doubled
30:05We use good soybeans
30:09We make natto by hand
30:14We can't compete with the price
30:21To reduce the cost, she reduced the line-up
30:26In addition, to reduce the labor cost of a company with a bad management
30:31She prohibited manufacturing, delivery, and sales
30:36How did Emiko react to this?
30:41I'll help you with the delivery
30:44I'm fine
30:46No, you can't. If you force yourself, you'll break your body
30:58However, a few years later
31:02You're here
31:06That's why I told you not to force yourself
31:09It's not a big deal
31:12By the way, how's the natto?
31:15Did you deliver it?
31:17It's okay. I'm doing it
31:19I see
31:21Wait a minute
31:23Actually, I have a plan to make natto next time
31:28The customers will be happy
31:33You always talk about natto
31:37Of course. I only have natto
31:42I'm tired. Go to bed
31:48At this time, Kinji was suffering from cancer
31:54When I was hospitalized, I was asked if I wanted to be notified of cancer
32:00I decided not to do it
32:03So my family decided to cheer me up
32:10I was really excited when I talked about natto
32:14I was hoping that the disease would be overcome
32:25Actually, half a year before Kinji died
32:28Emiko's husband disappeared
32:31He became the president of Kogamiya Food
32:37Emiko started working as a manager
32:41But he didn't know anything about natto
32:46What did he do?
32:50Where are you going?
32:52I'm going to meet the customers
32:55Again?
32:57Of course
32:59Management is strict
33:01I have no choice but to make a deal
33:09Is that true?
33:12I see
33:15It's delicious
33:17I have a plan to make natto next time
33:20The customers will be happy
33:25At this time, Emiko said something surprising
33:33No, Kogamiya is not a company that receives customers
33:38What?
33:40Kogamiya has always received customers with its product
33:44We must continue to receive customers with our product
33:48This is the key point
33:51Kogamiya proposed to cut back on sales
33:57But the president is not here
34:00Let me be the president
34:03I'm the only one who can protect the company
34:07My father was confident that he had customers with this quality
34:14I thought I was the only one who could do this
34:22So I decided to be the president
34:30After that, she divorced her husband
34:33Emiko became the president of Kogamiya Food in 2007
34:37But she was an amateur in management
34:42How can I beat Ote's product?
34:47There is no way to win in a price competition with Ote
34:51After a lot of thinking, Emiko came up with an answer
34:59I wanted to go back to the beginning
35:01I made the hand-made natto that my father made
35:08It's called Naniwara Natto
35:13Emiko came to the origin of her father
35:17She thought there was a hint to beat Ote
35:23There is a cup of natto that we make
35:27It's made by blowing on natto
35:32But Naniwara Natto has natto in its straw
35:36It's made by pulling out the natto
35:40Naniwara Natto relies on the natto of the straw
35:43It takes a lot of time to make and the quality is not stable
35:50In other words, in a modern world where food management is strict
35:54Selling natto made from straw is like making rice cake
36:00I'm a small company
36:03I want to make natto that only small companies can make
36:07I'm good at making unlawful natto
36:13Because it's mostly handmade, she can make up to 300 servings a day
36:20However, when it started selling in 2009
36:23People started to talk about the original taste of soybeans
36:27It became a very popular product
36:35Emiko will do the next challenge in the natto industry
36:43Here is the question
36:46What is Emiko's next challenge in the natto industry?
36:54Here you go
36:57Put the straw in the viking chair in a luxury hotel
37:04Then, the guests in the luxury hotel will eat and say
37:07This is delicious! Where did you get it?
37:09Then, more people will buy it
37:11And I think they will be attracted
37:13People from all over Japan will be attracted to the shape of the straw
37:17I understand
37:19Emiko, please do it right now
37:21It's not the correct answer to the quiz
37:23I thought it was a good idea
37:27You can make various sauces
37:31You can make various sauces
37:36Or you can make it into a sweet
37:42What is the new style of natto that no one has ever seen?
37:47It's delicious
37:49Emiko will do the next challenge in the natto industry
37:52Put the natto in the straw
37:56Here you go
38:01It's a lot
38:03This is it
38:04What is the sauce?
38:05Sauce?
38:06Sauce?
38:07You don't need sauce
38:11You can sprinkle salt on it
38:14Wow
38:16Let's eat
38:20There is a lot of string
38:22It's delicious
38:23It's sour
38:24The taste of soybeans and the flavor of natto
38:28The big grains
38:30The more you chew, the more it comes out of your nose
38:32Wow
38:33It's very delicious
38:36Emiko started the challenge
38:39It's this shop in Tosabori, Osaka
38:45This is our restaurant
38:47It's called Natto Bar Koganeyan
38:51Bar?
38:53It's a bar in a showcase like a cake shop
38:56It's all natto
39:00I think there is a story that sushi bar is delicious
39:04Natto bar is delicious soybeans and delicious toppings
39:09I want you to choose natto as if you were choosing a cocktail at a bar
39:13That's why I named it Natto Bar
39:16There are three types of natto, big grains, small grains, and split
39:21You can choose your favorite toppings from 12 types
39:27It's a style that has never been seen before
39:31Sardine, soy sauce, and pickled
39:35It's a rare lineup
39:38I want to eat
39:40The most popular one is the domestic mustard
39:47It has a strong taste, but the texture is interesting
39:51You can enjoy the texture and flavor
39:57I like this one because it's delicious
40:02My child likes onions
40:05It's sweet, but not spicy
40:10As a result of these challenges, the sales have tripled since Emiko became the president
40:18Great
40:19I changed the name and package
40:23You may say that I changed it on my own
40:28I want to tell you that I only protect the taste
40:33This time, we introduced the story of fermented food such as wine and natto in Osaka
40:40According to Ishikawa, a manekinja, there are other fermented foods that are popular in Osaka
40:48Fermented food has been popular in the past few years
40:52It's not just buying it at a supermarket, but making it yourself
40:59The one that is popular now is Yuko Kitajima, the founder of Kishiwada
41:08A cooking class for fermented food that is booked up to three months in advance
41:13What is the reason for its popularity?
41:29This is a cooking class for Kitajima's special fermented food
41:36It is a cooking class that teaches how to make miso, soy sauce, sweet sake, and salt fermented food
41:46There are about 500 students who took the class in a year
41:51It is now booked up to three months in advance
41:57The koganeya food introduced this time is also popular because of the old-fashioned method of using straw
42:04Kitajima's koji is also popular because of the old-fashioned method of using sugidaru, hand-pulling, and heating
42:15According to Kitajima's story, by heating it, it contains more living microorganisms than commercially available
42:25By heating it, it contains more living microorganisms
42:27My mother also makes miso
42:31The miso soup that my mother makes is the best