Ｘ年後の関係者たち 2025年2月24日
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00:0027 years ago, a Chinese food manufacturer released a new product, and it was a big hit.
00:09The name of the product that continues to be sold today is...
00:12Choujuku!
00:14It is a long-seller that is still popular today because it was released from Shikishima Seipan, which is known as PASCO.
00:21It has a chewy texture due to the water-soluble method, which was considered to be unsuitable for mass production.
00:28In addition, the name of the product, which was unusual as a fan at that time,
00:34is a commercial strategy that conveys a simple and polite life,
00:40and it is a mega-hit product that sells more than 6.5 billion units in total.
00:46However, while various manufacturers are working on their ingenuity,
00:50there are various difficulties until they build a flexible brand.
00:56Tonight's event is a rally of Choujuku officials.
00:59Now, the door to space and time will open.
01:08Behind the scenes of the movement that officials talk about
01:15In 1979, the first person joined Shikishima Seipan Co., Ltd.
01:19After becoming the marketing director, sales director, and head of headquarters,
01:22Mr. Chikara Nemoto, who is currently in charge of the top management role and research and development department.
01:28In addition, Mr. Kurita, who is in charge of the development of Kamemura's domestic wheat products,
01:35Mr. Shikata, who is in charge of business advertising, and Choujuku's key people are gathered.
01:41And Mr. Inagaki, who conveys the charm of bread through books and events as a partner, will also participate.
01:50Now, please tell us in detail what happened behind the scenes of the Choujuku hit.
01:57Choujuku, which has now become a national bread.
02:01What kind of bread did Shikishima Seipan make before it appeared?
02:08I was a bread maker with confidence in bread.
02:12At that time, I made two kinds of bread, 170 yen fancy brown bread and 180 yen silver bread.
02:24However, there is a reason why these two products have a limitation.
02:31For a bread maker, bread is life.
02:34The number of breads falling was a crisis for the company in the future.
02:40However, there are rivals.
02:42It was great that my rival made a slightly different kind of bread.
02:46Mr. Yamazaki's Double Soft.
02:50Even now, when we eat it, the texture is completely different from other breads.
02:55It's very fluffy, it melts in your mouth, and it has a very characteristic texture.
03:01We thought it was a breakthrough.
03:04Another rival, Mr. Fujipan, also made a bread called Honjikomi.
03:09This is also a slightly different way of making from the usual bread.
03:14I think it's a very flavorful bread.
03:17The texture is also a little different from now, and it feels soft.
03:21I wonder what my family ate at home.
03:25I feel like I ate Double Soft.
03:28In the end, my parents, especially my mother, eat what they buy.
03:32I don't have much opportunity to compare and eat.
03:35You buy the same bread all the time, don't you?
03:40I think there is a slight difference between the two.
03:45I can't see the difference in bread at all.
03:48Do you think it's a little different when you eat it?
03:53I think it's different.
03:55As Mr. Nemoto said, the bread that was in the bag at the supermarket was
04:01At that time, it was a market where you could buy bread for 150 yen or 170 yen at the same price.
04:07It was a market where you could buy the same bread at the same price.
04:13However, it was a time when things like Double Soft, which I mentioned earlier,
04:18were specialized in texture, and at first they were discriminated against.
04:22It was a time when things like brand change started.
04:25It was a time when things that suited my taste were selected.
04:28Since the latter half of the 1980s, rival manufacturers have been releasing bread that are specialized in texture.
04:37Shikishima Seipan's sales haven't been able to keep up with that wave.
04:44That's where the development of a new product that is as soft and moist as others.
04:53After trying many methods, he arrived at a method that was considered untouchable in commercial bread.
05:02At that time, it was the era of the former president.
05:07There was a very popular bakery in Kobe, Hyogo Prefecture.
05:14This bakery was very delicious, so I was told to research it.
05:22When a member of the development team ate the product,
05:28he clearly said that it was made with yudane.
05:31Yudane?
05:32Yes. At that time, it was difficult for bread makers to use yudane.
05:37What is the method of yudane that the development team came up with?
05:42Yudane is a method of kneading a part of the flour used to make bread with boiling water.
05:50Then, just like rice becomes rice, the starch in the flour solidifies in the glue.
06:00As a result, the texture becomes soft and moist.
06:04However, it is difficult to make bread with a large machine.
06:15Isn't it just melting the flour in boiling water?
06:19Is there a detailed method?
06:21No. It's complicated.
06:24It's difficult to handle hot water.
06:28The temperature and humidity of the day will cool down.
06:32There are two axes, temperature and time.
06:35It's more difficult when hot water comes in.
06:39I see. There is another axis.
06:42Is it difficult to make a large amount of bread with a machine?
06:53When people touch the dough and think it's a little different, they can adjust it.
06:58Machines don't do that.
07:00They move as you ask them to.
07:03Then, the machine will adjust to the state.
07:09Is it such a detailed method?
07:11It's very detailed.
07:12Until then, it was not adopted.
07:15There was no other bread maker in Ote.
07:19You thought it was a little difficult, but you decided to go with this.
07:23Did you think you could do it?
07:27I don't know if I could do it.
07:33However, as I said at the beginning, there was a sense of crisis.
07:38At that time, I made a very small project at Toyonaka Factory in Osaka to overcome the crisis.
07:50In that sense, I think the members had the feeling that they would definitely do it.
07:55At that time, this development project started very small.
08:00So there were many difficult things.
08:05It was a factory in Kansai.
08:08However, it was not a place to make bread in Toyonaka.
08:13It was a corner of the space where I usually make western sweets.
08:18I made a hot spring when I didn't use a space of about 6 tatami mats.
08:25It's a project that hasn't been pushed much.
08:28I heard that the company has a reputation.
08:32It's a secret project that I can't say.
08:36It's a top-secret project, so I can't go there if I usually use it.
08:41When people start coming, I have to run away.
08:45The people in the factory didn't know what they were doing.
08:50The place where I made the hot spring was a little away from the original bread place.
08:58There was no space, so I made it.
09:00I carried it by hand.
09:03The amount to be carried once is 500 kg.
09:06Is that flour?
09:07No, it's oil.
09:10I have to carry 500 kg of dough from a distant place to a place where I make bread.
09:17I carried it all by hand.
09:20I heard that it was physically laborious.
09:24That's the hardest part.
09:26It's hard to carry heavy things.
09:28I see.
09:29Is that laborious?
09:31It's like a big car.
09:32The wheels of the big car get better little by little.
09:37That's not a big difference.
09:39I see.
09:40Is there no comprehensive back-up from the company?
09:45First of all, it's a test.
09:48I'm testing the temperature and the amount of hot water.
09:54I'm doing it in a limited time.
09:57So you're going to put it on the production line and try to make it.
10:03Of course, it's spreading.
10:04That's right.
10:05I see.
10:06After repeated trials and errors,
10:08for the first time in the industry,
10:10he succeeded in making bread with a mass-produced oil-based method.
10:15He realized the softness that was unmatched by other companies,
10:18and he thought it was complete.
10:21However, in order to aim for a higher level,
10:24he put in another effort.
10:27It was very challenging to do the oil-based method,
10:33but it wasn't enough to make it interesting.
10:36So I thought, if I'm going to make something new,
10:39I should add a new value to it.
10:42That's what I studied.
10:44That's the so-called subtraction recipe.
10:47Subtraction?
10:48I tried to make it simple by reducing the number of raw materials.
10:52At that time, it wasn't the people of Osaka,
10:56but the developers of Nagoya,
10:58the seniors of Mr. Kamemura,
11:02who challenged there.
11:05If you want to make it delicious,
11:07I think you can add something else,
11:09but why did you choose the subtraction method?
11:11That's normal.
11:12I think it's normal to add something to make it delicious.
11:15But rice is just rice and water, right?
11:17Yes.
11:18That's what Japanese people have in their DNA,
11:21and I thought it would be best to make it delicious
11:24in a simple way.
11:26That's what I thought.
11:28I see.
11:29What do you think is actually in it?
11:33Flour, sugar, butter, margarine, breadcrumbs, salt.
11:37I think all the ingredients are at home.
11:40That's right.
11:41That's how bread is made.
11:44That's the result of the subtraction method.
11:48I see.
11:50That's a strange story.
11:52You have all the ingredients,
11:54so if you can make it, why don't you make it at home?
11:57It's a bit of a hassle,
12:00so I think it's easier to buy it.
12:03I see.
12:04There's a saying that the most delicious stir-fry is just sashimi.
12:12I think that's what it means.
12:14I think it's the most delicious when it's perfectly balanced.
12:18Adding something to make it delicious means
12:21adding something to make it taste good, right?
12:24Yes.
12:25But I think it's better to make it as simple as possible
12:29to bring out the original sweetness and deliciousness of wheat.
12:33It's clear.
12:34You don't add anything extra.
12:36You say it's extra, don't you?
12:39Wow.
12:41By the way, what did you take out?
12:43It's dashi powder.
12:45Dashi powder?
12:46Dashi powder is in it, right?
12:47Yes.
12:48What are the other breads made with dashi powder?
12:52There are various combinations,
12:54but dashi powder is made from milk, water, and milk fat.
12:58It's a powder called skim milk.
13:00If you add that, you get the color of the bread,
13:05and it makes the bread moist.
13:08It makes the bread stable.
13:11Of course, it also has the flavor of milk.
13:14You took out things that you don't need.
13:16Yes.
13:17For example, the color and the softness may be impaired.
13:20And it's mass-produced, so you have to make a lot.
13:23Even if you make one or two,
13:25you can't have a loss.
13:27There's a risk.
13:28But we dared to challenge it.
13:30We tried to make it like a bakery in a town.
13:33We tried to communicate with people in the kitchen.
13:36By getting closer to that,
13:38we were able to get closer to a simpler recipe.
13:42There are two difficult things.
13:44The method of making yuzane.
13:45It's worth it.
13:47I see.
13:48What was the most difficult part?
13:51I can't tell you the details, but...
13:54It must have been very difficult.
13:56Yes.
13:57But there are two difficult things.
14:01I can't make the same bread every day.
14:04I see.
14:05Even if you make the same amount of bread,
14:07you can't make the same bread every day.
14:09So I had to analyze the temperature, time,
14:14and other things one by one.
14:17I had to decide what to change
14:19and what to protect one by one.
14:21That was difficult.
14:23In the process of mass production,
14:26the more you reduce the number of fudgy elements,
14:30the more stable it is,
14:32and the greater the profit.
14:34So you didn't give up on yuzane this time
14:36or leave it for the dash.
14:38Did you just keep running with both?
14:41Yes.
14:43That's because it was delicious.
14:48I see.
14:50I knew that if I did that, I could make something delicious.
14:53You could make something delicious,
14:55so you had to make it.
14:56That's right.
14:57I had no choice but to do it.
14:58And finally, the long-term aging was completed.
15:02What was the reaction from the company?
15:05All the people who ate it said,
15:07this is clearly different.
15:09I actually brought it home
15:12and let the employees eat it.
15:14Even if you usually eat bread,
15:16the children who left the last part of the ear
15:19ate two or three pieces.
15:21I thought it was delicious when I ate it myself,
15:23so I was convinced.
15:25I thought I had to sell this.
15:28It's not just the people who touch the bread
15:30who eat it deliciously,
15:32but it's obvious that anyone can eat it deliciously.
15:34I thought the softness of the ear was really different.
15:37That's why it's sweet.
15:39It's strange.
15:40You took a lot of things, but do you feel sweeter?
15:43That's right.
15:45The name of the product is not used in Katakana.
15:48It is decided to be long-term aging in two characters.
15:52Where does it come from?
15:54In conclusion,
15:56long-term means super delicious, super cute,
16:00or something that was popular at the time.
16:05I heard that long-term aging is the name
16:09because it is aged for a long time to make bread.
16:14The main color is blue.
16:17In general, blue is a food color.
16:20It is often used in dairy products,
16:23but I think it is a color that is relatively rare in food stores.
16:27How did you decide on the blue base?
16:31First of all,
16:33I want to make a product that is long-term aging.
16:36As you said,
16:39food colors are red, orange, etc.
16:44I think it's better to be flashy.
16:47I think it was necessary to stand out.
16:52However, it doesn't mean that it should stand out.
16:55In that sense,
16:57I think that this color represents the taste of Japanese,
17:01and I heard that the person in charge of the design thought so.
17:05Bread has a strong image of being freshly baked.
17:09For example, beer is cold, so even if it is blue, it is delicious.
17:13Isn't it a little cold to be reminded of the color?
17:17I think there is a risk as a color,
17:20but when blue came out,
17:23I was shocked as a consumer.
17:26First of all, it stands out.
17:29I thought I'd buy it.
17:33It's a novel design.
17:35Was there any other design?
17:37Yes, there was.
17:38Ryubei.
17:40It's close to Tanrei.
17:42Isn't there Tanrei as well?
17:44I made it with Tanrei.
17:50It's like a beer package.
17:54It's a metal fabric.
17:57That's why it's long-term aging.
18:00Design, raw material, naming, design.
18:04Choujuku was completed with various thoughts.
18:08However, Yamazaki Double Soft and Fujipan Honjikomi have already spread.
18:14What kind of strategy did Choujuku, which is a high-speed, face?
18:20The first month of release is 78 million yen.
18:23Twice a month.
18:25In addition, we were able to cut the 300 million yen rocket start in February.
18:56Mitsui Sumitomo Kaijou Aioi Seimei
19:02Ladies in their 50s,
19:04Are you prepared for beauty and health?
19:07In fact, in the 10 years since the 50s,
19:10There are many people who have increased skin, knee joints, and bone anxiety.
19:16The 50s is the way to say goodbye to beauty and health.
19:20The 50s is the way to say goodbye.
19:22I understand it very much.
19:24But to be honest, I don't know where to start.
19:29I recommend it to everyone.
19:31Skin, knee joints, and bones.
19:34It is a delicious collagen drink that can be prepared at the same time.
19:39In one?
19:40Skin, knees, and bones?
19:43What kind of person?
19:45In fact, the skin, knee joints, and bones are made of a lot of collagen.
19:52However, in the 50s and 60s, the amount of collagen in the body decreases.
19:58Therefore, this product contains 10,000mg of collagen peptide, which is easy to absorb.
20:06It's delicious.
20:08It tastes like peach and is refreshing.
20:11While taking care of your skin, you can also prepare for your knees and bones.
20:15All-in-one for women.
20:17All-in-one collagen drink.
20:22It costs 3,460 yen for 12 bottles.
20:25It is a limited edition within 30 minutes.
20:28It costs 1,500 yen including tax.
20:31In addition, it is a limited edition for the first order of the first 500 people.
20:36If you add another 6 bottles, you can get a total of 18 bottles.
20:39The price is the same.
20:40It costs 1,500 yen including tax.
20:43Moreover, shipping is free.
20:45You can apply by calling 0120-111-401 or 111-401.
20:52I want you to be healthy and beautiful in the future.
20:55Please start.
20:57If you start, good morning.
21:02ATEEZ Eight-Face.
21:04This time, it's Honjun.
21:07Choujiku completed by overcoming various difficulties.
21:12How did you deal with the strong rivals?
21:19I was confident that if I could make customers eat, they would understand the difference and be able to repeat it.
21:26First, I did a thorough tasting and sales.
21:30The other is the distribution of samples.
21:32Not only consumers, but also those in charge of the store.
21:36In other words, I distributed it to everyone except the person in charge.
21:40I made an effort to let the seller know the value and charm of Choujiku's products.
21:47After that, I expanded the sales area with cross-merchandising and the impact of Choujiku's pyramid settlement.
22:00It's hard to crush the bottom one.
22:03It contains red bean paste.
22:05I see.
22:06Do you sell cross-merchandising with other products?
22:10Yes.
22:11What kind of products do you sell?
22:12Most of them are bread and high-class products.
22:15For example, ham, sausage and dairy products.
22:18Normally, it is sold in a separate corner.
22:22However, this time, I decided to sell them in one corner.
22:26It's a marketing method that connects them to the sales area.
22:30I promoted this kind of approach.
22:33The price is important, right?
22:36How much do you charge?
22:38It was discussed a lot.
22:40In the past, the price was not written on the package.
22:44Now, the price is not written on the product.
22:47In the past, the price was written as 170 yen.
22:51The price of Fancy Brown was 170 yen.
22:54The price of Gin Sen was 180 yen.
22:57The sales of Fancy Brown was overwhelming.
23:02Double Soft was a big brand.
23:05The price was around 200 yen.
23:08Other shops were selling at 170 yen.
23:12However, I decided to sell it at 200 yen because it was a product with a high price.
23:18Even if the price goes up a little, it's impossible to eat it.
23:23I gave a strong instruction.
23:26However, the sales department said it was impossible.
23:30It may be good for a sunny day.
23:33However, in order to be able to eat it every day, it is difficult unless it is the same price as other rival products.
23:40So, the price was 170 yen.
23:43There was a lot of discussion.
23:47The process is complicated.
23:50If the price is reflected in the process, the profit will be reduced.
23:56That's right.
23:58However, it is difficult to sell.
24:01We decided to sell it at 170 yen because we wanted customers to eat it every day.
24:12Instead, the sales department said that it was worth 200 yen.
24:22The price was 30 yen from the beginning.
24:26I gave a strong instruction.
24:29I told them to buy it at 170 yen without selling it cheaply.
24:36Development, sales, and price.
24:39Choujuku has done everything.
24:42What was the initial sales?
24:45The first month of sales was 78 million yen.
24:48The next month was twice as much.
24:50In February of the following year, we were able to cut the rocket start of 300 million yen.
24:56It was hard to keep up with the production line.
25:02At that time, we stopped selling the main product, FANCY BROWN.
25:07We focused on Choujuku bread.
25:11Did you have to focus on Choujuku bread to keep up with the production line?
25:14That's right.
25:16I was asked to bring bread from a place where there was no deal until then.
25:23It was very popular.
25:26Did the sales impact the bread industry as a whole?
25:31Yes, it did.
25:33I think the lack of ingredients was revolutionary.
25:38There were a lot of manufacturers that were stimulated by this.
25:42I think that's why we were able to keep up with the bread industry.
25:48I think it was stimulating.
25:50You created a new trend.
25:52Was there any change in the company as a result of the launch of Choujuku?
25:56Choujuku and Kansai were operating under the name of Shikishimapan.
26:01The company's name is still Shikishimapan.
26:04When Choujuku was launched, it was called PASCO.
26:07The president wanted to integrate it with PASCO.
26:12Choujuku was able to do that because it sold well.
26:17You wanted to unify it with PASCO because it sold well nationwide.
26:20That's right.
26:22You can see the logo of PASCO on the front.
26:25When Choujuku was launched, Shikishimapan and PASCO were listed in the middle of Kansai.
26:32On September 1, 2003, the logo of all the products was unified with PASCO.
26:39You wanted to unify the whole company.
26:41That's right.
26:43It really became the pillar of the company.
26:46Choujuku established a new genre in the bread industry.
26:51In the second year of its launch, it ranked first in the sales of commercial bread.
26:56In order to accelerate its momentum, it will take the next step.
27:01That is...
27:02I want to make bread a brand.
27:04I'm the type to instantly separate what I can't buy and what I have to buy.
27:10The air in the room.
27:12Do you know that there are a lot of harmful substances?
27:16For example, bed makeup.
27:19Dust such as dandruff scatters like this.
27:24There are more than 100,000 dandruff in one futon.
27:31These substances will eventually fall to the floor over time.
27:36But every time you walk, you end up in the middle again.
27:41Dandruff allergens are found in places about 1 meter or 1.5 meters above the floor.
27:47The height of a small child's mouth is about 30 to 50 centimeters above the floor.
27:53There are a lot of allergens there, so you should be careful of the air environment.
28:00So, air dog.
28:02Air dogs breathe in from below and emit clean air above.
28:07That's why you need to be on alert before you fall to the floor.
28:12You can clean the air in your room more efficiently.
28:19As a result of the test, you can remove more than 99% of the floating dandruff, mold, pollen, and pet allergens.
28:29In addition, you can remove 99.9% of pollen, bacteria, and viruses smaller than PM2.5.
28:41That's why more than 12,000 medical facilities around the country have introduced air dogs.
28:49The world's strongest air purifier, AirDog, is available for purchase on the official website.
28:57First, search for AirDog.
29:09Let's buy a house in the land of admiration.
29:12Friday at 9 p.m.
29:15The next step in maturing.
29:17Is this also a rare brand in bread?
29:22There are three points.
29:24The first is regular renewal.
29:29It's a difficult decision.
29:30Basically, if the sales are increasing, I think it's a good reaction.
29:34There's also the option of not buying it.
29:36Do you still need to renew it?
29:38The first step is to separate what you can't buy and what you have to buy.
29:43That's a difficult decision.
29:45What are you going to renew?
29:47The current package is a renewal that was implemented in 2006 and 2007.
29:55It's simpler than before.
29:59Are you cutting more and more?
30:00Yes.
30:01Are you okay?
30:02It's only wheat flour in 10 years.
30:05Is there anything else you can reduce?
30:08I made bread without sugar or salt.
30:12That's difficult.
30:13It doesn't taste good.
30:14It's no longer mature.
30:16I see.
30:17At the time of renewal, I made bread almost every day for three months.
30:22The amount I made per day was about 20 to 30 pieces.
30:28I did that for three months and 50 days.
30:31I made and ate about 1,000 to 1,500 pieces.
30:35It's bread without sugar.
30:37The difference is only a few grams.
30:39The ingredients are different.
30:41It's a matter of how long you bake it.
30:45You don't know which is which anymore.
30:47That's right.
30:48I don't know which is which anymore.
30:49I have to eat it again.
30:52I eat a lot.
30:53I see.
30:54That's how you get over it and make it more delicious.
30:57Was there anything particularly difficult?
31:00There are many factories other than making bread.
31:05There is a very good factory.
31:07There is a factory with the latest equipment and a factory without new equipment.
31:12I can make bread at a good factory, but I can't make it at a small factory.
31:18Does that mean that there is a difference in taste all over the country?
31:20That's right.
31:21I consulted with the president of the company.
31:24At that time, the words I received from the president were,
31:27I will invest in the necessary equipment, so please put it in the best place.
31:31I see.
31:32You put it at the bottom, not at the bottom-up, but at the top.
31:37I was very grateful for that.
31:40I think I was able to renew it because of that.
31:43The second point is the development of derivative products.
31:48It's right here.
31:50It's about increasing the number of long-term friends.
31:52It's about how to expand the world of long-term brand.
31:55We call it an extension.
31:57I've been discussing a lot about how to develop it.
32:04What was the first product of this series?
32:09It was a long-term roll in 1999.
32:13It was a combination of long-term deliciousness and roll bread.
32:20At that time, it was called a butter roll.
32:23The shape of the roll was the mainstream.
32:26The feature of the long-term roll was that it was shaped like a small hot dog.
32:34Which product did you have a hard time with?
32:39I personally worked on the long-term English muffin.
32:44I had a hard time with this.
32:47English Muffin was a brand that released English Muffin for the first time in Japan in 1969.
32:59It was difficult to combine the characteristics of long-term and English Muffin.
33:11What are the characteristics of Muffin?
33:14Muffin has corn flour around it.
33:20When you bake it, it becomes fragrant and has a crunchy texture.
33:27It was a bread with a little history in Japan.
33:31However, the number of people who ate English Muffin for breakfast increased at once.
33:36Which part was difficult?
33:38It's a bread with a lot of moisture.
33:41You have to store the bread in a bag to buy it at the store.
33:49Bread with a lot of moisture is prone to mold.
33:53There was a problem with that.
33:56The challenge was how to overcome it.
33:59How did you overcome it?
34:01We made our own sourdough.
34:09By using sourdough, English Muffin can feel the taste of English Muffin.
34:18Is there a product that failed?
34:21We released a long-term stick in 2004.
34:26But it didn't sell well.
34:28I think everyone eats a long-term stick.
34:31It's not a long-term stick.
34:33It's like a snack bread.
34:36We made it with a long-term dough.
34:39It's about this long.
34:41It's a bread for children who can't eat rice.
34:48We released it in 2004.
34:53It sold out in two years.
34:56Why didn't it sell well?
34:59I don't know.
35:01I think it's a good product.
35:04I think the concept wasn't bad.
35:08It's not for children.
35:10It's for mothers.
35:12It's a product that mothers want to give to their children.
35:17It's a taste.
35:20It's a simple taste like a long-term stick.
35:24Instead, it melts in your mouth.
35:28It doesn't have a clear taste.
35:31So, in that sense,
35:34I don't think the concept is wrong.
35:38But I don't think it was a good product.
35:42I don't think it had the voice of a mother.
35:47That's what I think.
35:49I think it's better for children to have a clear taste.
35:55I see.
35:56If it's a long-term taste, it's a little difficult.
36:01I think so.
36:03The third point is the commercial strategy.
36:08Until then, we hadn't made commercials as PASCO.
36:13It was released in 1998.
36:16Then we started making commercials.
36:19It was the first commercial in the Tokyo area.
36:22Before that, we had a commercial in the Chubu area.
36:25But we started making commercials in the branding area
36:29after the long-term taste was released.
36:32Good morning.
36:39There's nothing extra in this bread.
36:42Welcome.
36:43It's a new wheat-flavored long-term taste.
36:47There's nothing extra in it.
36:50Why did you choose Mr. Satomi Kobayashi?
36:53The first point is that it's easy to get along with him.
36:57The concept of long-term taste is everyday, but a little high-quality.
37:02I asked Mr. Kobayashi to appear in the commercial.
37:07I think it's a natural flow.
37:10When I saw this, I thought Mr. Kobayashi's acting was great.
37:15It's not too hard, and it's a little funny.
37:20I think that's why everyone liked it.
37:25The phrase, there's nothing extra in it,
37:28I think it's already in everyone's head.
37:31It's so simple and easy to understand that you can't put anything extra in a long-term taste.
37:36And it's not a simple thing.
37:38It's not about health.
37:40It's about living a polite life.
37:43There are many people who are involved in the bread industry.
37:46There are many people who buy bread from the street.
37:50There are few opportunities to buy bread at supermarkets.
37:54But there are people who say, if it's long-term taste, I'll buy it.
38:00I heard that because it's simple.
38:03I clearly said that it's similar to the handmade bread in the street.
38:11The CM, which conveys a simple and polite life, continued after that.
38:16It greatly increased the image of the brand.
38:21Mr. Fukatsu and Mr. Sugisaki.
38:24Are they cast in the same way?
38:28Mr. Fukatsu is very much supported by Mr. Jack Nen,
38:32Mr. Sugisaki is also supported by Mr. Sugisaki.
38:39I've never met anyone who doesn't like Mr. Fukatsu.
38:43I don't think there's anyone like that.
38:46Mr. Sugisaki is still the number one shareholder in the bread market.
38:53The bread made with domestic wheat is the bread that Shikishima Seipan is most interested in.
39:04It smells different.
39:08A dull smell.
39:10A dry feeling.
39:12A lack of tension.
39:15You, who have such worries.
39:18The three female celebrities who pursue beauty are also praised.
39:23Manara Hot Cleansing Gel Massage Plus
39:27With this, you can remove your makeup in just 60 seconds.
39:32You can even wash your face and do a facial massage.
39:35Surprising Cleansing
39:37I think it's really convenient to wash your face, cleanse, and massage with this one.
39:44Not only does it remove sebum and dead skin cells,
39:49it also contains 91.3% of beauty ingredients.
39:54Just by adding a simple massage while cleansing,
39:58you can aim for a moist skin.
40:02It's like washing your face with a beauty solution.
40:06I was very surprised when a young girl at the company asked me if I was wearing foundation.
40:13I realized that Manara Hot Cleansing Gel was a great product.
40:19I thought it was wonderful that it fell off with this one.
40:24This time, we offer it at a surprising price.
40:28What? Really?
40:30I can't believe it.
40:32The first limited 7-day trial set is 100 yen including tax.
40:37It's delivered for 100 yen.
40:40And it's free shipping.
40:42We'll pay for it.
40:44Everyone, if you're watching TV, you have no choice but to order it.
40:50For popular products, call us before you mix them up.
40:55Order now at 0120-622-755.
41:000120-622-755.
41:04Order now.
41:07Tired Feet Meeting
41:10My feet are swollen and it's painful.
41:12It's been a long time since I've been to the mountain.
41:16I think my feet are swollen.
41:19The feet may be malignant.
41:22The men's stocking is a step-by-step pressure design to promote blood circulation and improve foot swelling.
41:29It's tight.
41:30I feel like I'm going home.
41:32The men's stocking.
41:34I can enjoy traveling with this.
41:37Shikishima Seipan is focusing on making bread using domestic wheat.
41:44In the first place, Japan is not suitable for raising wheat that is sticky due to climate change.
41:54Most of the bread made in Japan is made with foreign wheat.
42:00Why is Shikishima Seipan challenging to make bread using domestic wheat?
42:09We are focusing on using domestic wheat as much as possible.
42:20Domestic wheat in the package?
42:23The food supply rate has not risen at all since the government announced that it would raise the food supply rate.
42:37The current president is very critical of this.
42:41He told me to research bread using Japanese wheat.
42:50There was a researcher who was researching domestic wheat.
42:56It was great to meet him.
42:59Was there a researcher who was making bread?
43:04Yes, there was.
43:05He looked like a researcher.
43:08I asked him to test not only us but also the bread industry.
43:19He said only PASCO.
43:23He was not interested in domestic wheat at that time.
43:30When he was serious about it, he met a new researcher.
43:38The wheat that met his destiny is called dream power.
43:45However, there is a problem.
43:48There is no farmer who cooperates with the production of dream power.
43:55In 2008, when he decided to focus on domestic wheat, PASCO products were not sold in Hokkaido.
44:03It was hard to find a farmer who cooperated with unknown manufacturers to grow wheat.
44:10The president himself asked the manufacturers and researchers to come to Japan.
44:19We will make delicious bread, so please use wheat for bread.
44:29In addition, Shikishima Seipan opened a bakery called PASCO dream bread factory to increase the popularity of PASCO in Hokkaido.
44:40I think it's hard to open a bakery.
44:45Yes, it is.
44:46First of all, it's hard to make flour.
44:49We are a group company.
44:54We are in charge of wholesale.
44:58We were asked to line up bakery products.
45:04It was a project that was in a hurry.
45:08We were asked to come up with 100 products in about a month.
45:11Think about 100 products?
45:13You need a lot of flour to make bread.
45:17I was shocked to hear that there were 100 products.
45:21We kept making bread for a month and lined up 100 products.
45:28When we were asked to open a bakery in Hokkaido, we were told that we couldn't do it without long-ripened wheat.
45:36But we thought we couldn't make normal long-ripened wheat.
45:41At that time, there was no long-ripened domestic wheat product.
45:45This is the first product.
45:48We developed a bread with long-ripened wheat in it.
45:56We couldn't make it until two or three days before the bakery opened.
46:01We developed it in Nagoya.
46:04We made it there, but it didn't go well at all when we went to the site and dropped it.
46:10We slept thinking about it at night and made a prototype when we woke up in the morning.
46:16The finished product is sold at the Yume-pan factory.
46:21How did people in Hokkaido react?
46:24I think people welcomed it warmly.
46:28Until then, people didn't know which company we were.
46:35After we opened the bakery, people recognized us.
46:39Now, we have four more bakeries.
46:42We are also selling our products to supermarkets.
46:46What is the difference between long-ripened wheat and normal long-ripened wheat?
46:54First, I'll try the normal long-ripened wheat.
47:05I don't know because I've heard a lot about it.
47:08It's only sweet, but it's delicious.
47:14The difference between long-ripened wheat and domestic wheat is that the scent is different.
47:20That's good.
47:22We bakers always bake the bread first.
47:26If you like, you can smell it in the bag.
47:32Oh, it's really good.
47:37The scent is completely different.
47:41Long-ripened wheat smells like wheat and butter.
47:51The future of long-ripened wheat is seen by people who have supported it for many years.
47:57As for long-ripened wheat,
48:00I want to make long-ripened wheat a 100-year-old brand.
48:05I want to make long-ripened wheat a 100-year-old brand.
48:12I want to make long-ripened wheat a 100-year-old brand.
48:18I'm not there yet, but I want to follow that idea.
48:24I want to make long-ripened wheat a 100-year-old brand.
48:28I think you said the bread smelled good when you tasted it.
48:34I think it's a good job to make people happy with bread.
48:44I'm very happy to be in a job where I can make people happy with bread.
48:53I'm very happy to be in a job where I can make people happy with bread.
48:58I want to continue this in the future.
49:02I want you to know more about long-ripened wheat.
49:07Long-ripened wheat is made with simple raw materials.
49:13Long-ripened wheat is ideal for prenatal food.
49:17I hope more people will know about long-ripened wheat that can be recommended for babies.
49:24I can eat it for my baby because it doesn't contain anything extra.
49:30We have been committed to quality since the release of the product.
49:37For example, if we had committed to 1% every year for the past 25 years,
49:43we would now have 78% long-ripened wheat.
49:48I want to continue to protect the rest of the 75 years to be a 100-year-old brand.
49:56However, long-ripened wheat does not grow at 100%.
49:59As a development department, we want to develop a long-ripened wheat that meets the needs of consumers.
50:06We also want to develop a long-ripened wheat that deepens and deepens the brand.
50:13We also want to develop a long-ripened wheat that conveys the value of the product and provides a new flavor.
50:20We want to continue to be a brand that is loved by customers at all times.
50:28We still have a long way to go, but it's about time.
50:33Thank you very much for today.
50:35Thank you very much.
50:44Finally, a message for the future, written by KAZURAZER.
50:50Why can't we continue to live with fresh skin?
50:55The answer to this question is that the skin is reborn.
51:01The power to be reborn to a new skin makes us more beautiful as we age.
51:08Otsuka Pharmaceutical's Japan's first anti-dandruff medicine, InnerSignal Rejuvenate X.
51:18Why can't we continue to live with fresh skin?
51:25We focused on the reborn of aging skin.
51:32Otsuka Pharmaceutical has developed a drug-friendly ingredient for anti-dandruff.
51:38It penetrates deep into the skin and pushes out melanin, the source of dandruff.
51:44It supports the production of skin that does not accumulate the source of dandruff.
51:48Therefore, it is a healthy skin with anti-dandruff and transparency.
51:54I touch my skin in the morning.
51:57It's like, okay, okay.
51:59When I put it on, it goes in.
52:02I feel like I'm getting used to my skin right away.
52:04I feel like this is good.
52:05Not this, but this is good.
52:07I feel like today is better than yesterday.
52:12I feel like I'm getting used to my skin.
52:17Today is better than yesterday.
52:19Tomorrow is better than today.
52:21You can enjoy the change.
52:23Otsuka Pharmaceutical's Japan's first anti-dandruff medicine, InnerSignal Rejuvenate X.
52:28It's a 14-day product that can be used in the morning and evening.
52:31It's a set of face wash soap.
52:33It's a total of 5,000 yen.
52:35It's a total of 500 yen including tax.
52:37And the shipping is free.
52:40Please call 0120-107-195 or 107-195.
52:49It's the birthday of Chouju Koku-san.
52:53It's been a long time.
52:55That's right.
52:57It's been two weeks since the product was released.
53:01The cheap BB cream is selling well.
53:03This expensive one costs more than 300 yen at once.
53:06Oh, really?
53:08I don't think I've seen it.
53:10It's more than two digits.
53:12Oh, that's amazing.
53:14You can use it more efficiently.
53:16That's amazing.
53:18In my life, I love you more.
53:35Next time, we'll take a look at Bel-D.
53:38It's about 20 million yen for the second year.
53:40Mr. Ramos was really scary.
53:42Mr. Takeda, who is in charge of soccer, asked me what kind of model I was at that time.
53:46But I was the first to fly.
53:48Every Monday at 11 p.m.