有吉のお金発見 2025年3月1日
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TVTranscript
00:00The theme of this episode is...
00:03Ekiben!
00:06Wow! It's a must-have item when you're traveling!
00:10Traveling, huh?
00:12The number of train users has recovered from COVID-19,
00:16and the popularity of Ekiben has increased.
00:20Let's take a look at the eight main Ekiben stores in Tokyo Station,
00:25the center of all trains in Japan.
00:29As of December 30th, 2022,
00:35Ekiben has sold about 36,000 meals a day.
00:39Over 6.12 million meals have been sold throughout the year.
00:46That's how popular it is!
00:49The big money is moving!
00:53I love Ekiben!
00:57It's famous in Germany, too!
01:00It's famous in Italy, too.
01:04You can carry it around and eat it whenever you want, so it's very convenient.
01:10Yes, Ekiben in Japan is also attracting attention from overseas.
01:16In November 2021,
01:19a store dealing with Ekiben in Japan
01:22opened a limited-time store at Lyon Station in Paris last summer.
01:27It was so popular that it was sold out on the day of the store opening.
01:31It's simple, but it looks delicious!
01:33And there's a special feature on the site for foreign travelers.
01:39The letters of Ekiben!
01:42Wow! Our Ekiben has become the world's Ekiben without us knowing it!
01:48It's called Ekiben.
01:51If you look at the Ekiben that's attracting a lot of attention right now,
01:55there's a secret to Ekiben's unique deliciousness
01:59and a surprising amount of money!
02:03It's a huge Ekiben manufacturing plant!
02:08What's on display?
02:11Handcrafted Jinkai Senjutsu?
02:15Wow!
02:19In addition to lunch boxes,
02:22there are also meals that are served on international flights.
02:26Meat or chicken!
02:28The sky is blue!
02:30There's a variety of delicious food you can eat on the plane!
02:36I've never seen anything like this before!
02:39You can learn about modern society by looking at all kinds of money!
02:43And that is...
02:45Ariyoshi's Money Discovery!
02:47Totsugeki Kaneo-kun!
02:54I'm Sora Tamaki, the assistant of Totsugeki Kaneo-kun.
02:58Nice to meet you!
03:01Nice to meet you, Kaneo-kun!
03:04Ariyoshi-san, I'd like you to listen to me.
03:06I play golf, but it's really cold in winter.
03:10It's fun even at zero degrees, so I go.
03:14There's a vest with an electric pole in it.
03:19It warms you up.
03:21I bought it because I thought it was good.
03:24I've been wearing it.
03:26It only lasts 90 minutes.
03:30I play golf for 5 hours.
03:34The rest of the 4 hours, I play in a coffin.
03:37I catch a cold.
03:41I thought I had to read the instructions.
03:45Don't you have to use it little by little?
03:48There's a mode where you can listen for 5 hours.
03:51It's really warm.
03:54If that's the case, I'm going to wear a sweater.
03:57I thought I'd be careful.
04:00And today's guest is a man who is interested in money.
04:05First of all, Kimura Sumaru-san.
04:07Nice to meet you.
04:10How have you been making money lately?
04:12I like to eat kebab.
04:17I like it so much that I want to make it myself.
04:21I bought a machine to grill kebab.
04:26I grill meat at home.
04:30This is a full thigh.
04:32It's very juicy.
04:35I make kebab and eat it myself.
04:39How much does that machine cost?
04:41It's about 100,000 yen.
04:44It's expensive.
04:46But I can grill kebab at home.
04:49Do you want to grill it?
04:53Next is Fujimoto Miki.
04:55Nice to meet you.
04:58What kind of money do you use?
05:00I go snowboarding with my family.
05:03I buy a full set for 5 people.
05:07That's a lot of money.
05:09It's about 100,000 yen per person.
05:13How much does it cost?
05:15I buy 5 sets of kebab.
05:17That's true.
05:19I buy a board and shoes.
05:22I also buy clothes.
05:24You don't want to rent clothes, do you?
05:26That's right.
05:28That's why I use it.
05:30So that you don't get hurt.
05:32Next is Hashimoto.
05:34Nice to meet you.
05:37What kind of money do you use?
05:39I...
05:41Why are you laughing?
05:43I'm embarrassed.
05:45I use the uniform of a former soccer player.
05:52It's a retro uniform.
05:54I have a picture of it.
05:56It's an old uniform.
05:58It's the first uniform of the J-League.
06:01It's the middle uniform.
06:03This is the uniform of KAZU.
06:06The person on the left is HIDETOSHI NAKATA.
06:08He is from Peru.
06:10This is the first uniform of the J-League.
06:12It was shocking.
06:14Can I finish?
06:16It's a little early.
06:19I was nervous.
06:21I thought I couldn't do this after eating kebab.
06:24I'm a little weak.
06:28Let's go to the secret of the stationery that continues to evolve.
06:34Let's go to KANE-O.
06:38KANE-O came to a stationery specialty store in Tokyo Station.
06:51This stationery specialty store.
06:53It is the largest in Tokyo Station.
06:57The secret of popularity is the variety of items.
07:01From Hokkaido to Kagoshima, there are more than 150 types of stationery.
07:14You can buy stationery from various places at Tokyo Station.
07:21I didn't know that.
07:25The sales of stationery are also very good.
07:29The daily sales of stationery are about 10,000 types.
07:34You can buy more than 20,000 types of stationery.
07:40I bought this.
07:42I'm a big fan of this.
07:45I have never seen this.
07:47What is this?
07:49This is a rolled omelet.
07:51Is that true?
07:54Look at this.
07:56Turn the egg on top.
08:00This is the best.
08:03There are eel, shrimp, squid, and fish.
08:09This is a luxurious lunch box.
08:11I want to see the package again.
08:13I have to remember.
08:15Under the rolled omelet, there is a variety of seafood.
08:20This is a luxury stationery.
08:23I interviewed other customers.
08:27I bought this.
08:31I wash the pot and use it.
08:37There is octopus rice in the pot.
08:40This is delicious.
08:43This is octopus and eel.
08:46This is seasonal vegetables.
08:48This is octopus rice.
08:52This is octopus rice.
08:57This was released in 1998.
09:00This has sold more than 13 million times.
09:05This looks delicious.
09:07This container usually has a paper lid.
09:13I want to use this container at home.
09:17I received a request.
09:19I will sell only the lid of this container.
09:22I am very happy.
09:24I sold 3,500 in just four days.
09:28I only sell the lid.
09:30You are good at business.
09:32I want a lid.
09:34I asked a foreign tourist.
09:39I bought this lunch box.
09:42This is a simple lunch box.
09:44There are many side dishes in this lunch box.
09:49This looks beautiful.
09:54I don't have this in my country.
09:57I only have sandwiches and hamburgers.
10:01What kind of lunch box did you buy?
10:06Japanese tonkatsu is famous.
10:08So I bought this.
10:10Tonkatsu in Australia is easy to eat in a Japanese restaurant.
10:15This is expensive.
10:19I buy this because it's easy to eat.
10:25I bought this lunch box.
10:30I only knew about this on the Internet.
10:32I'm looking forward to eating this on the Shinkansen.
10:37There are many stations in Japan.
10:40It's really interesting.
10:42It looks delicious.
10:45There are many points of interest for foreigners.
10:52However, there are many stations that sell beef, tuna, and salmon roe.
11:05Kaneo, you came to the right place.
11:08The point is that it takes time for customers to choose the station.
11:12Many customers choose the station at a regular shop.
11:17There is a time limit until the Shinkansen departs.
11:22It's important to know what kind of lunch box it is.
11:30I looked at the package of the popular station.
11:36The name of the lunch box is beef.
11:41There are many pictures and illustrations on the lunch box.
11:46It's hard to tell which one is popular.
11:50The letters are big, so it's easy to see what's inside.
11:56I think it's easy to see what's inside.
11:59I can't tell what it is.
12:02I've never seen this before.
12:06I see.
12:08It's easy to choose what you like in a short time.
12:12It's a secret to being popular.
12:17There is also a way to make it delicious.
12:25Kaneo came to JR Keiritsu Station in Toda City, Saitama Prefecture.
12:35Kaneo, I'm glad you came.
12:37We make more than 10,000 lunch boxes a day here.
12:44There are many ways to make lunch boxes.
12:48Yes.
12:49The most important thing is that you can eat it deliciously even if you don't have a microwave.
12:58A lunch box factory full of delicious ideas.
13:04Let's go inside the factory to find out the secret.
13:14One of the reasons why it's delicious even when it's cold is that it's used to grill fish and meat.
13:20This is not fire, but the heat of the steam to grill the ingredients.
13:25This machine cooks the ingredients in a high-temperature water steam of about 300 degrees.
13:33By wrapping it in water steam, the moisture of the ingredients is suppressed.
13:39In addition, the surface is crispy because it is grilled quickly at a high temperature.
13:46The inside can be grilled softly.
13:51The moisture is still there, so it's delicious even if it's cold.
13:58The power of water steam is amazing.
14:03By the way, the price of this steam cooker is about 30 million yen.
14:11And the warm ingredients are taken to this machine in the rain.
14:19This is a cooler to cool the ingredients.
14:23We cool fresh dishes here instantly.
14:27This machine measures the temperature from top to bottom at minus 5 degrees and cools the hot ingredients at 20 degrees.
14:37By quickly passing through a temperature range of about 20 to 50 degrees, which is easy for bacteria to reproduce, it suppresses the possibility of bacteria reproduction.
14:48Stationery is transported and sold from the local area to Tokyo Station.
14:54Compared to the lunch box in the city, it takes a long time for customers to taste it.
15:02That's why I'm careful about the reproduction of bacteria.
15:06In addition, when it comes to stationery, it is rice that needs to be improved.
15:12There are ingenious ways to make it delicious even when it's cold.
15:16In winter, when the temperature and humidity are low, it is easy to dry when the rice cools down.
15:22On the other hand, in summer, the amount of water changes depending on the season.
15:30It takes time, but I'm glad if it becomes a delicious stationery.
15:38And when you're done cooking, the last step is to serve it all at once.
15:51In this factory, they distribute the dishes and complete one stationery with about 25 people.
16:00There are five lines of serving.
16:03More than 120 people make five kinds of stationery at the same time.
16:15In our factory, we make more than 30 kinds of stationery.
16:19It is difficult to mechanize because the amount of stationery made in one line changes many times a day.
16:26That's right. There are six to seven kinds of stationery made in one production line a day.
16:34It is difficult to mechanize because of the cost of the machine and the time to change the setting.
16:43Moreover, stationery is a long-term transportation.
16:47It is a calculated serving that does not make a gap as much as possible so that the contents do not collapse.
16:52There is a lot of detailed work in this kind of serving.
16:56That's why I think it's best to serve one by one by hand.
17:03There are various ways to make stationery.
17:09There were a lot of things I didn't know.
17:13But when did stationery start in Japan?
17:17Kaneo, the history of stationery is very interesting.
17:22This is an old block of history.
17:25This is a specialist of stationery who has eaten more than 5,000 kinds of stationery.
17:35He is a stationery writer, Mr. Takafumi Mochizuki.
17:39The history of stationery is not an exaggeration to say that it is the Japanese mirror of the time.
17:46The mirror of the time, the history of stationery.
17:51First of all, there was the dawn of long-distance transportation of Japanese railways in the background of the birth of stationery in Japan.
18:01That was in 1885.
18:05About 79 kilometers between Omiya and Utsunomiya were opened.
18:10It doesn't take 30 minutes on the Tohoku Shinkansen now, but it took about three and a half hours at that time.
18:18I thought that such a long journey would make me hungry, so I started selling lunch boxes at Utsunomiya Station.
18:25This is the first stationery in Japan.
18:30The contents of the lunch box were two rice balls and two pieces of kakuan.
18:36The price was 5,000 yen.
18:39The current price is about 1,800 yen.
18:43At that time, it was said that only the floating class used the railway, so stationery was a high-class gourmet.
18:56And since the 1950s, when Japan entered the age of high-speed growth,
19:02there was a boom in travel by chance.
19:07In 1959, the first train for school travel in Japan, Hinodeya Kibouga, began operation.
19:16In the 1960s, there was a boom in newly-married travel, and Kotobuki, a train for newly-married travel, was also very active.
19:26At that time, there was also such a train.
19:30This is a group job train for young people who come to work from the countryside.
19:50And in the latter half of the 1980s, Japan entered the bubble economy by chance.
19:58In the middle of the bubble economy, in 1989, a high-class stationery was also introduced.
20:15And since the 1990s, stationery has become even more popular.
20:19Among them, there are many stationery that focus on the appearance and are particular about the container.
20:27For example, the stationery of the Shinkansen-type container, which is very popular with children,
20:33and the stationery of the Ibaraki container, which has the shape of a doll,
20:38and the lid of a cow's face.
20:43There are many stationery that are all-in-one.
20:48Also, among the stationery that are particular about the container,
20:52there are many Takomeshi, which I introduced earlier,
20:55and Toki-type stationery such as this Aritayaki curry.
21:00Among them, this is the pioneer stationery.
21:04The Machiko-yaki container, which was released in 1958, is a characteristic Kamameshi.
21:09Oh, what is it? I know it, too.
21:14This Toki-type container is hard to talk about, and it was very popular with customers,
21:19and it became a big hit stationery, but there is one more thing.
21:22Thanks to the Toki-type container, it was also a help to solve a problem
21:27that railway companies had in the 1960s.
21:32Hmm? A problem in the 1960s?
21:36That is...
21:37Money?
21:39I don't know.
21:43I see. There was such a merit.
21:47What was it in the 1960s?
21:49So, this is a sudden Kaneo Quiz.
21:54The Toki-type container became a help to solve a problem
21:59that railway companies had in the 1960s.
22:02What was the problem?
22:05Now, it's Kaneo Quiz.
22:08Sora-chan.
22:10Wow, what should I do?
22:12Please.
22:14At that time, when I made a train,
22:18I used the same material as the Toki-type container,
22:23and there was something left over.
22:25I see.
22:27I used the leftover material as a container.
22:28I see.
22:30It's not recycling,
22:32but there was no waste material.
22:35I see.
22:37It's wonderful. It's different from that time.
22:41Sora-chan, you're cutting in this year.
22:43I'll do it this year.
22:45Now, Kimura-san.
22:47What was it?
22:49At that time, on the train,
22:51I smoked.
22:53I see.
22:54After I finished eating, I used it as an ashtray.
22:57I see.
22:59I see.
23:01I wonder if I used it for something like that.
23:03There was a lot of waste material.
23:05That's true.
23:07Waste material is prohibited.
23:09Now, Mikiti-san.
23:11I didn't use it as an ashtray,
23:13but as a container,
23:15because I wanted to take it home,
23:17it was difficult to throw away the garbage in the lunch box on the train,
23:20so I took it home.
23:22The garbage was reduced.
23:24There is a little garbage in the lunch box.
23:26Yes.
23:28Now, Shimoto-kun.
23:30Well,
23:32isn't it a garbage problem?
23:34Let's change it.
23:36Let's change it.
23:38It's the last one,
23:40and there's nothing left,
23:42and I don't have time to think about it.
23:44I already said that it's garbage.
23:46Ariyoshi-san likes the repertoire the most.
23:48Yes.
23:51Now, the correct answer.
23:52What is it?
23:54That is
23:56the throw-away problem of the lunch box pattern.
23:59Well done.
24:01Is that so?
24:03That's right.
24:05When this lunch box was released,
24:07there were many passengers who threw away the garbage in the train
24:10around the seats,
24:12and there were a lot of garbage in the car.
24:16Japan is beautiful now, isn't it?
24:18Some people threw it away from the window,
24:19and it became a problem around the railway.
24:22This is...
24:24The Shinkansen that doesn't open the window
24:26also became a problem after the passengers got off.
24:29It was like that in the old days.
24:31It's too chaotic, isn't it?
24:33Where are the morals and manners?
24:37However,
24:39many people brought this lunch box back as a souvenir
24:42without throwing it away.
24:44As a result,
24:46the garbage that was thrown away was reduced,
24:47and the reputation from the train was also good.
24:50I see.
24:52I think it's natural that
24:54we can't believe in Showa now.
24:59The correct answer is
25:01the throw-away problem of the lunch box pattern.
25:03Mr. Mikiti, the correct answer is correct.
25:05Thank you very much.
25:07Showa is good, isn't it?
25:09No, no, no.
25:11That manner is not good.
25:13It's a great era.
25:14It's a great era.
25:16It's not well-maintained yet, isn't it?
25:18I don't know the manners yet.
25:21Mr. Mikiti, what do you think?
25:23I think
25:25it's great that
25:27he is particular about
25:29using steam and gold.
25:31He uses various machines,
25:33but I think it's wonderful
25:35that he works by hand at the end.
25:37He makes it look beautiful, too.
25:39Yes, yes, yes.
25:41What do you think?
25:42When you were an idol,
25:44did you go around the country
25:46and eat various things?
25:48Yes, I did.
25:50I ate Tenmusu in Nagoya
25:52and Tebasaki,
25:54but when I became an adult
25:56and did it again
25:58at Dream Morning Musume,
26:00we bought beer
26:02and said,
26:04thank you for your hard work.
26:06I thought I had become an adult.
26:08Tenmusu is delicious, isn't it?
26:09Mr. Hashimoto,
26:11what do you think about the station?
26:13There is a nationwide tour
26:15and there is Aji-sushi
26:17at Shizuoka Mishima station.
26:19Aji-sushi?
26:21It's like a sushi of horse mackerel.
26:23It has wasabi,
26:25and it's slippery.
26:27It's like a mini wasabi
26:29and it's slippery.
26:31There are three kinds of horse mackerel,
26:33such as the one wrapped in wasabi leaves
26:35and the one wrapped in futomaki.
26:37It's quite popular.
26:39It's not the one wrapped in futomaki.
26:41All Osaka people eat horse mackerel.
26:44It's similar to horse mackerel.
26:46It's delicious, though.
26:48When I noticed it,
26:50I started eating it.
26:52Only Mr. Ariyoshi
26:54eats horse mackerel.
26:56Speaking of lunch boxes,
26:58they are familiar
27:00even in places like this.
27:03It's an airplane,
27:05so...
27:07Oh, it's this one.
27:09It's an in-flight meal
27:11served on international flights.
27:13It's a high-level meal.
27:15You can choose a vegetarian meal.
27:17Beef or chicken.
27:21In addition,
27:23this in-flight meal
27:25has a variety of delicious dishes
27:27that you can eat on the plane.
27:31So,
27:33where is Mr. Kaneo going?
27:36He's going to an in-flight meal factory
27:39in Narita.
27:45Welcome, Mr. Kaneo.
27:47We make in-flight meals
27:49for business class passengers
27:51at Narita Airport every day.
27:53What?
27:55Wait a minute.
27:57Did you just say business class?
27:59It's a luxury
28:01that's one rank higher.
28:03My favorite business class.
28:04Business class.
28:06You're going to show me
28:08your business class meal?
28:10That's right.
28:12Of course,
28:14we make delicious meals
28:16regardless of business class or economy class.
28:18So,
28:20let's go inside the factory.
28:23Wow,
28:25the kitchen is spacious
28:27and clean.
28:29It's perfect for business class passengers.
28:31It's a small-scale kitchen.
28:33In this factory,
28:35we make about 650 in-flight meals
28:37for business class passengers
28:39at Narita Airport
28:41every day.
28:45There are about 115 staff
28:47in charge of cooking.
28:51They are in charge of
28:53cooking Western food, Japanese food,
28:55and serving.
28:57Almost all of the processes
28:59are done by hand.
29:02Oh, I see.
29:04They do all the work by hand.
29:08Unlike ordinary bento boxes,
29:10we eat on the sky.
29:12That's why we are trying to cook
29:14so that we can eat deliciously
29:16on the sky.
29:18In fact,
29:20the difference between the sky
29:22and the ground is
29:24how we feel the taste.
29:26In the sky,
29:28the air pressure
29:29and temperature
29:31are different.
29:33That's why
29:35we are trying to cook
29:37with a distinct flavor
29:39as if we are eating on the ground.
29:41I didn't know that.
29:43Let's take a look
29:45at the menu they made
29:47at this factory that day.
29:49First,
29:51this is Western food.
29:53It's a hamburger with black pork
29:55and black beef.
29:57It looks delicious.
29:59It's a high-class restaurant's menu.
30:01The hamburger is moist.
30:03And Chinese food is
30:05fried shrimp and squid with salt.
30:07It looks delicious.
30:09I've never seen it before.
30:11This looks delicious, too.
30:16And Japanese food is
30:18grilled mackerel with ponzu sauce
30:20and grilled beef.
30:22Grilled beef.
30:24That's good.
30:26I don't know much about it,
30:27but it looks delicious.
30:29You look like
30:31Junko Koshino.
30:33What kind of secret
30:35is there in our food?
30:37For example,
30:39the salsa sauce of the hamburger
30:41is tomato-based,
30:43but we added white wine vinegar
30:45to make it rich, deep, and sour.
30:47That's right.
30:49In addition,
30:51we added fresh cream
30:53to make it richer.
30:55What?
30:57Fresh cream?
30:59That's interesting.
31:01And in Japanese food,
31:03we added more bonito flakes
31:05to make the soup more flavorful.
31:07That's right.
31:09It's important to add bonito flakes.
31:11It's rich.
31:13You're thinking about a lot of things.
31:17In addition,
31:19there are other ways
31:21to serve delicious food on the table.
31:23After making the in-flight meal,
31:25we temporarily store it in the refrigerator
31:27and reheat it on the plane.
31:29That's why
31:31we're trying to make it
31:33the most delicious when it's reheated.
31:35That's hard.
31:37For example,
31:39we bake the hamburger in the oven,
31:41but be careful
31:43not to overheat the inside.
31:45We want it to be juicy
31:47when it's reheated on the plane.
31:49And after baking it,
31:51we put it in the refrigerator
31:53to cool it down
31:55and refrigerate it.
31:57By cooling it down quickly,
31:59the flavor and umami
32:01are locked inside.
32:04I see.
32:06So when it's reheated,
32:13Oh, my.
32:15It's juicy.
32:17It's juicy.
32:19I can't stop eating it.
32:21It looks delicious.
32:23In addition,
32:24the sauce is made
32:26with a small amount of water,
32:28but this is
32:30to prevent it from spilling
32:32when customers eat it.
32:35What are you thinking about?
32:38There's a turbulence.
32:41It's an in-flight meal-like ingenuity.
32:46And they're particular about
32:48not only deliciousness,
32:50but also safety.
32:52Here, we remove the ear of the sandwich
32:54and cut tomatoes and vegetables.
32:56But the tray and wrap
32:58are all blue, right?
33:00This is because
33:02it's a color that's not used for food,
33:04so even if you buy it for cooking,
33:06you'll notice it right away.
33:08In addition,
33:10removing the plastic bottle cap
33:12is only possible
33:14in one designated place
33:16away from the kitchen.
33:18The ballpoint pen used
33:20to check the skin
33:22also has a special structure
33:24that doesn't have a spring or cap.
33:26That's what they're particular about.
33:28That's amazing.
33:30And the in-flight meal
33:32is finally checked
33:34through a metal detector.
33:36A metal detector for cooking?
33:38That's amazing.
33:40This place is like a tax office.
33:42That's amazing.
33:44To prevent accidents,
33:46you don't have to be careful
33:48and overdo it.
33:50That's true.
33:51Even if you swallow the food
33:53you bought in the in-flight meal
33:55and get sick,
33:57you can't go to the hospital.
33:59That's right.
34:01It's me.
34:03It's a relief that
34:05they're being so careful.
34:07By the way, Kaneo,
34:09not only do passengers
34:11and pilots eat in the in-flight meal,
34:13but pilots also eat
34:15on their knees
34:17because they can't get away
34:19from the cockpit.
34:21It's a screen
34:23so that the food doesn't spill.
34:25And the pilots' meals
34:27are different
34:29not only in terms of containers
34:31but also in terms of menus.
34:33Usually,
34:35international pilots
34:37have three people,
34:39but they're served
34:41with different menus.
34:43This is to prevent pilots
34:45from eating the same food
34:47and getting sick at the same time.
34:49Wow,
34:51I can't believe
34:53I can eat that.
34:55Interesting.
34:57Passing the strict check,
34:59the in-flight meal
35:01is loaded into a moving truck
35:03called a food loader
35:05and goes into the aircraft
35:07with the container.
35:09Wow,
35:11I've seen this at the airport.
35:14That's the in-flight meal.
35:16Wow.
35:18And the in-flight meal
35:20is warmed up by the pilots
35:22and is served
35:24to the passengers
35:26in the most delicious state.
35:28Wow.
35:30The in-flight meal
35:32is full of ideas
35:34to make you eat
35:36deliciously and safely.
35:38All right,
35:40I'm going to enjoy
35:42the business in-flight meal.
35:44Let's work hard.
35:46Yes,
35:48there are many secrets.
35:50It's amazing.
35:52It's a little dull in the air.
35:54Yes, I didn't know that.
35:56I didn't know that.
35:58Then, I have to enjoy it in the air.
36:00That's right.
36:02That's right.
36:04How about you?
36:06Do you have any memories
36:08of the in-flight meal
36:10when you were on a private trip?
36:12Mr. Kimura,
36:14the other day,
36:16I ate tonkotsu ramen
36:18and it was very delicious.
36:20It was tonkotsu ramen?
36:22I was impressed by the delicious soup
36:24of Japanese food.
36:26I remember
36:28I was impressed.
36:30I'm looking forward
36:32to having Japanese food
36:34on the plane
36:36when I go abroad.
36:38I think so, too.
36:40I feel like I'm back.
36:42How about you, Ms. Megiddy?
36:44When I was on a Korean plane,
36:46there was a bibimbap
36:48and kimchi.
36:50I was surprised
36:52that I could eat kimchi
36:54in such a private room.
36:56That's right.
36:58But, we were eating together
37:00so I didn't care about anything.
37:02It was delicious.
37:04Don't you feel nervous
37:06when you eat in-flight meal?
37:08When I have a drink,
37:10I feel sleepy
37:12and I can't sleep
37:14when I eat in-flight meal.
37:15When I have a drink,
37:17I look like I just woke up.
37:20I haven't slept yet.
37:22I think I don't have to have a drink.
37:24But, I came here
37:26and I want to have a drink.
37:28When I happen to wake up,
37:30I want to have a drink.
37:32You think too much.
37:34That's dangerous.
37:36You're so detailed.
37:38You're so detailed and long.
37:40You're talking while shaking your head.
37:42Next Episode
37:44Next time, Kanao
37:46will play the guitar again.
37:49He will play the guitar
37:51and the legendary guitarist
37:53will also play the guitar.
37:55He is amazing.
37:57Next Episode
37:59Darvin is here.
38:01He is very close to his mother,
38:03a cheetah who travels in the rain.
38:05The journey led by the rain
38:07is full of strong enemies.
38:08It's a story of a mother and a son
38:10who face each other in the desert.
38:12Next Episode
38:14A big drama.
38:16It's almost decided to accept Sega.
38:18What?
38:20Are you going to be the subject of a play?
38:22You are a shunten.
38:24You don't change your mind, do you?
38:26Of course I don't.
38:28Next Episode
38:30NHK special
38:32It's the first time in the world
38:34that a live fossil, Sierra Kansu,
38:36is in close contact with it.
38:38Let's go on an adventure
38:40to the deep sea.
38:42Next Episode
38:44It's cold.
38:46Cheers to Tsurube's family.
38:48The guest is Ken Yasuda.
38:51Is this a live broadcast?
38:53If it's a live broadcast, it's amazing.
38:55Look forward to it.
38:57Next Episode
38:59Yorudora.
39:01My right hand
39:03is no longer working.
39:05I can't give up.
39:06I'll sing for you
39:08who came here
39:10with all my heart.
39:12Next Episode
39:14The song is
39:16KAYO YORU
39:18Kiyoshi HIKAWA
39:20HIRUKA
39:22Hiroko YAKUSHIMARU
39:24Erika IKUTA
39:26Broadcast at 7.30 p.m. on March 4th.
39:28Next Episode
39:30Kiyoshi HIKAWA
39:32HIRUKA IKUTA
39:33Broadcast at 7.30 p.m. on March 4th.
39:35Next Episode
39:39Don't do that!
39:41Next Episode
39:43Next Episode
39:45Document 72 hours
39:47Moving to a huge hospital
39:49Special Expansion
39:51I just got discharged.
39:53March 5th
39:55You'll be fine, right?
39:57Next Episode