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00:001000 Yen Challenge Gyoza Battle!
00:04Gyoza!
00:05Gyoza is the best for both rice and beer!
00:08Let's eat 1000 Yen Gyoza!
00:10Osaka's famous juicy gyoza!
00:15Parmigiano Reggiano Gyoza!
00:20And Michelin chef Sawada's meaty gyoza!
00:24Meaty gyoza!
00:27Delicious!
00:291000 Yen Challenge
00:30I'll give 1000 Yen to the master of this road!
00:36The master of gyoza gathered in Osaka's supermarket!
00:40First, the Chinese restaurant, Bamiyan, which has 360 stores all over the country.
00:44Nobuyoshi Fukushima, 30 years of Chinese history.
00:48I want to make gyoza that represents Bamiyan easily at home.
00:54Next, Osaka's famous gyoza restaurant, Tanaka Masakazu.
01:02Gyoza is Osaka's famous gyoza.
01:09And Michelin star chef Sawada's gyoza!
01:18I can't lose to Fukushima.
01:20I'm going to say something bad about Fukushima's gyoza.
01:25He's going to make gyoza with 3 servings of gyoza.
01:29Other than the usual seasonings at home, you can buy gyoza for 1000 Yen.
01:35First, let's go to the meat shop.
01:37Bamiyan Fukushima.
01:39I think it's good to have a good balance of fat.
01:43That's great.
01:45Does it change the taste at all?
01:49Pork mince, 376 Yen.
01:54Minced pork with a little fat makes gyoza more delicious.
01:59What did Sawada choose?
02:03Minced pork for Okonomiyaki.
02:06Why is it for Okonomiyaki?
02:08Minced pork is more meaty than minced pork.
02:12What did Tanaka choose?
02:17Minced pork with a little fat.
02:20Minced pork for stir-frying vegetables.
02:23Minced pork is 421 Yen.
02:25Minced pork has a good balance of fat.
02:29Next, let's go to the cabbage market.
02:34This is the cheapest.
02:36How much is it?
02:38It's 128 Yen.
02:40This is about 200 Yen.
02:42What are you looking at?
02:44This is the heaviest.
02:46This is the lightest.
02:48This is the heaviest.
02:50This is the cheapest.
02:52This is packed.
02:54This is the heaviest.
02:56This is 471 Yen.
02:59After that, the master used up all the money and went shopping.
03:04Even if it's the same pork, there are three types of minced pork.
03:08What will happen?
03:11This time, three people will try it.
03:13They will evaluate the food without hesitation.
03:19First, Michelin chef Sawada.
03:23Do you think gyoza has garlic in it?
03:26Yes.
03:27I don't use it today.
03:28You don't use it?
03:30It's illegal.
03:32Do you use it today?
03:34Yes, I usually use it.
03:36Do you use it?
03:38You failed to buy garlic, so you don't use it, right?
03:43What are you talking about?
03:45It's not like that.
03:47I'm good at shopping.
03:50Instead of garlic, he uses a lot of chives.
03:54This is delicious.
03:55Next, he cuts the pork into small pieces.
03:58Then he hits it with a knife for about 2 minutes.
04:01He uses a lot of minced meat.
04:03Then he makes it juicy.
04:07This is Chinese soup base and water.
04:10This is the meat juice.
04:15By making the meat juice, he makes it juicy.
04:18Then he adds cabbage and chives.
04:21Then he mixes it.
04:25Then he makes the skin from the powder.
04:29Can you make the inside?
04:30It's very easy.
04:31It's much easier than making bread.
04:34Is that so?
04:35First, he adds boiling water to the flour.
04:41Then he puts it in the refrigerator overnight.
04:43Then he cuts it into 12g pieces.
04:48Then he makes it round with a rolling pin.
04:51Isn't this difficult?
04:54It's hard.
04:56It's like a dumpling skin.
04:58This is the thickness of the skin.
05:00The edge is sticky.
05:03This is twice as thick.
05:05So he makes the skin thinner.
05:08He adds a lot of ingredients to make the skin thicker.
05:14You can't put this much ingredients.
05:18It's elastic.
05:20There's a reason why he makes it.
05:23Finally, he cooks it.
05:24He puts it in a frying pan.
05:25Then he adds a lot of boiling water to keep the temperature from dropping.
05:28Then he puts the lid on and cooks it for 5 minutes.
05:33It's very elastic.
05:36Finally, he adds 5 tablespoons of oil.
05:39Then he makes fried dumplings.
05:42He puts the meat juice in the skin.
05:45It's like a dumpling skin.
05:48How does it taste?
05:50It looks very delicious.
05:51Try it.
05:55It's overflowing.
05:59It's delicious.
06:00The texture of the cabbage is very good.
06:03It's very sweet.
06:07The meat is very elastic.
06:10It's very delicious.
06:13The soup is made with leftover dumpling skin and free radish leaves.
06:19Ryota Sawada's evaluation.
06:21The taste is very good.
06:23But the ingredients are not good.
06:28Mr. Sawada, it's hard.
06:30I didn't say it easily.
06:32I was told that it's better to leave the skin for a day.
06:37But I ate another one after a day.
06:42Next, Tanaka from Osaka.
06:46He cuts the pork into small pieces.
06:49It's hard to cut it with a knife.
06:51But it's easy to freeze it in the freezer for about 30 minutes.
06:56He puts it in a food cutter and pulls the string about 10 times.
06:59Then he cuts it into small pieces.
07:02Mr. Tanaka, you didn't tell me when I was doing it.
07:06I'm sorry.
07:08I hit it hard with a knife.
07:11He uses the remaining half of the pork.
07:15He adds eggs, chopped ginger, and garlic.
07:20Then he adds watered cabbage.
07:22Then he mixes it.
07:23The soup is ready.
07:25He has a technique that everyone wants to imitate.
07:30He puts the meat in the middle.
07:32Then he holds the meat.
07:34Then it's ready.
07:36He puts the meat in the middle.
07:38He puts the meat in the middle.
07:40Then he grabs it.
07:42Then he uses the base of his thumb.
07:45Then he grabs it.
07:47It's ready.
07:48It's very easy.
07:50He has a technique to make it.
07:52He puts the gyoza in a hot pan.
07:54Then he puts the gyoza on the pan.
07:57Then he pours water and heat it.
08:00When the water evaporates, it's ready.
08:05It's gyoza.
08:07It's a high-quality gyoza.
08:09The gyoza is full of meat.
08:11He uses miso sauce, which is popular in Osaka.
08:15It goes well with rice.
08:17It's delicious.
08:19It's the gyoza.
08:22The meat is firm.
08:24It's meaty.
08:27It has a strong taste.
08:29It goes well with rice.
08:31It's his favorite gyoza.
08:33He puts rice in the gyoza.
08:37He puts a lot of rice in the gyoza.
08:40The egg soup is also delicious.
08:43It's a high-quality gyoza.
08:45It's a high-quality gyoza.
08:47It's delicious.
08:49He goes to a Chinese restaurant.
08:53He takes out the green part of the green onion.
08:56He is very particular about this.
08:59The point is the green onion oil.
09:02Gyoza without green onion oil is not delicious.
09:06The green onion oil is essential for gyoza.
09:08It's easy to make.
09:10He puts the green onion in the oil and heats it until it is slightly burnt.
09:13Then, the fragrant Chinese-style egg soup is completed.
09:16I want to try it.
09:18He adds seasoning to the minced meat and kneads it well.
09:21He puts the water-squeezed cabbage and leeks in it.
09:23Finally, he puts a lot of green onion oil in it.
09:27He makes the skin of the cabbage with flour.
09:30He kneads the cabbage with hot water and leaves it for 30 minutes.
09:34Then he cuts the cabbage.
09:38It is difficult to stretch the cabbage into a round shape.
09:40He pushes the cabbage from above.
09:43He can make the cabbage into a round shape.
09:48Mr. Sawada, this is very easy.
09:50I don't care what I do.
09:52I don't care if I do it together or one by one.
09:55Please be calm and think about it.
09:58The cabbage is crushed into a round shape.
10:00All he has to do is to roll the rolling pin vertically and horizontally.
10:03Mr. Sawada said that the middle of the cabbage is thick.
10:07Don't you have to do it?
10:08I don't have to do it at all.
10:12He puts a lot of the egg soup he made earlier.
10:14He puts the egg soup in a frying pan.
10:16Then, he adds the water-squeezed flour.
10:18Then, he puts the lid on the frying pan.
10:19When the water is gone, it's done.
10:21It looks delicious.
10:25FUKUSHIMA GYOZA is ready.
10:28He puts the crispy FUKUSHIMA GYOZA on the sweet and sour sauce.
10:33It's delicious.
10:35It's full of meat.
10:37The skin is crispy and the inside is moist.
10:40It's delicious.
10:42It smells very good.
10:44This is meat oil.
10:47In addition to meat GYOZA, there is also NINATAMA GYOZA.
10:50The FUKUSHIMA GYOZA made with radish is very popular.
10:54It's more popular than the FUKUSHIMA GYOZA made with SAURA.
10:58All the GYOZA made with SAURA are delicious.
11:02Finally, I will announce the number one GYOZA made by Mahiro.
11:06Who is the number one GYOZA made by Mahiro?
11:11It's YAYA.
11:13She is the number one GYOZA made by YAYA.
11:18I ate more than four GYOZA.
11:22There are two types of GYOZA.
11:24It was very delicious.
11:26Thank you very much.
11:28It was worth my hard work.
11:31Next.
11:33The supermarket that seems to have evolved.
11:38We investigate the latest Karuta Gyoza.
11:43Thank you very much.
11:45The mysterious event of Kyoto's Ikezu culture.
11:49Updating life and play.
11:52It is a special program that evolves.
11:56First, the supermarket that seems to have evolved.
12:01I came to SUPARK D, which is located in a residential area near Nakatsu Station.
12:06This is where my mother worked part-time.
12:09It was established 35 years ago.
12:12It seems to have evolved a year and a half ago.
12:16Hello.
12:19Oh.
12:21It doesn't seem to have changed much.
12:26What is evolving?
12:29Let's take a look at the store.
12:33Oh.
12:34Seafood.
12:36Isn't there a lot of shellfish?
12:40It seems to be the most.
12:44It is true that there are many ingredients that are not found in general supermarkets.
12:50There are also vegetables.
12:54What is evolving?
12:58What is it?
13:01Here is a quiz.
13:03This supermarket has evolved with a certain service.
13:07What is that service?
13:11An old man follows me to my house.
13:16I hate it.
13:19Is that a service?
13:21No, no.
13:22It is a service that an old man comes with luggage.
13:28It would be convenient if there was a car.
13:30Did your mother work there?
13:33It was a long time ago.
13:34I haven't worked there for 20 or 30 years.
13:38Your mother spent a lot of money on the cash register.
13:42From then on, the security system was established.
13:46The Inoue family is a big family.
13:51The correct answer is that you will know when you come at night, so you will visit again.
13:57Good evening.
13:59Wait a minute.
14:01You are eating something.
14:03Is this a supermarket?
14:06What are you doing?
14:08I am eating delicious food.
14:10This is a stir-fried pork with kimchi and corn.
14:13What does that mean?
14:14I bought ingredients at the supermarket.
14:17I asked them to make pork kimchi and corn.
14:23They made it.
14:26After 7 p.m., you can cook the ingredients you bought at the supermarket.
14:35What does that mean?
14:37For example, if you buy pork, you can order fried chicken.
14:44This is an innovative system.
14:46The cost of cooking is 0.5 to 1 times the total cost of ingredients.
14:53In the case of fried chicken, the total cost of ingredients is 409 yen.
14:56The total cost of cooking is 0.7 times the total cost of ingredients, which is 286 yen.
15:01You may think it's a little expensive.
15:04You don't have to buy seasonings such as curry, potato starch, and oil.
15:09You can easily order fried food at home.
15:12This is a happy service.
15:14In fact, this is the store.
15:19You can cook the ingredients you bought at the supermarket.
15:24It's really fun.
15:25It's like home cooking.
15:29I've never seen it before. It's fresh and interesting.
15:32It's great that you can enjoy the taste beyond the store.
15:38The customer who ordered this tonjiru.
15:43The price is reasonable.
15:46It's delicious.
15:49I think it depends on the time when you choose the ingredients.
15:53There is a half-price sticker on the pork.
15:56Is that so?
15:57It's a good deal to choose the pork.
16:02If you want to reduce the price, you can choose it.
16:05If you want to make it gorgeous, you can add more ingredients.
16:08I think it's a good deal to choose the ingredients.
16:11Hacchan, the chef, cooks the ingredients the customers choose.
16:18He is a store clerk at a supermarket.
16:21However, he uses his skill of making side dishes every day for many years.
16:25He can make delicious food with any ingredients.
16:29It looks delicious.
16:31Ueno reporter will experience this service.
16:36Here are the ingredients.
16:38He chose potatoes and meat, which Ueno reporter likes.
16:42He also chose onions and eggs, which seem to be easy to use.
16:47Hacchan, I chose the ingredients.
16:51Can I use up the ingredients and make two or three dishes?
16:58Yes, you can.
17:00Really?
17:03Here are the ingredients Hacchan chose.
17:06How did he cook them?
17:11Here it is.
17:12Thank you very much.
17:15There are a lot of ingredients.
17:17Are there three types of ingredients?
17:19This is fried potato.
17:21There are a lot of ingredients.
17:23This is the best.
17:25This is the best.
17:27I didn't add anything.
17:29I made it with only that.
17:31Let's eat potato salad first.
17:36This is absolutely delicious.
17:38The crispiness of onions and the texture of minced meat are excellent.
17:43This is very delicious.
17:46Next is fried potato.
17:53It sounds good.
17:56This is freshly fried potato.
17:58This is delicious.
18:00Actually, this fried potato is a very popular ingredient among customers.
18:05By sprinkling potato starch on it before frying it, it prevents it from becoming an ingredient.
18:09Hacchan is particular about this.
18:13Next is croquette.
18:16I want to eat croquette.
18:19This is delicious.
18:21This is gentle.
18:23This is very delicious.
18:27Let's eat.
18:28Let's eat another croquette.
18:35This tastes like curry.
18:37I noticed it.
18:40I added curry powder.
18:42This is curry croquette.
18:45This is amazing.
18:47Can you make it like that?
18:49This is completely up to customers.
18:51I added curry powder and made it.
18:54Carbonara, acqua pazza, etc.
18:58Italian dishes are also very authentic.
19:00Hacchan has made more than 3,000 types of dishes.
19:04Why did you start this service?
19:09Originally, we make these ingredients by hand every day.
19:14As an extension of this service,
19:16we want to serve customers delicious food using fresh ingredients.
19:25Goodie has evolved very well.
19:28What do you think?
19:32Next is Ikezu, which has evolved.
19:37Ikezu sticker is written on the back of the front and front of the front.
19:44It's a nuisance.
19:46Ikezu culture, which conveys difficult things to Kyoto people, has been commercialized and popularized.
19:56The company that made the product produced an even more advanced event to liven up Ikezu culture.
20:05We planned an event where you can really experience Ikezu.
20:10A mysterious event where you can actually experience Ikezu.
20:14Ikezuna Kyomachiya.
20:17This year, it was held twice and it was a great success.
20:20Reporter Ochikata and Ana Yamamoto will take on the challenge.
20:26The two will visit the Kyomachiya where Ikezuna Okami lives.
20:30They have to gather the true feelings of Ikezu and take the right action.
20:37If you can't gather your true feelings, you will be recommended by Okami.
20:47If you can't prepare a proper meal, you will be recommended to go home.
20:53It's a start from the beginning.
20:57It's important.
20:58We work with famous people.
21:00We also work with the government.
21:02We care a lot.
21:05Let's go.
21:08Excuse me.
21:11Okami.
21:13Excuse me.
21:14Welcome.
21:15Nice to meet you.
21:18Thank you for coming in such a hurry.
21:22Excuse me.
21:23He came in a hurry.
21:26I'm Kei Hara.
21:29I'm Hayashi.
21:31I'm Hayashi.
21:33What's going on?
21:35Let's go.
21:37Did you find out what was wrong?
21:45Tonight's topic is...
21:47Osaka TV
21:57It's cheap.
22:01It's all shoes.
22:02It's all shoes.
22:03It's all shoes.
22:04It's all shoes.
22:08They will challenge a mystery event.
22:16Thanks for coming in such a hurry.
22:21Excuse me.
22:22He came in a hurry.
22:24I'm Kei Hara.
22:27What's going on?
22:31What was the right answer?
22:34I'm Kei Hara.
22:35I'm sorry to hear that.
22:37You came in a hurry, didn't you?
22:39I said, I came in a hurry.
22:41I said, I came in a hurry.
22:43I don't understand.
22:45What does that mean?
22:47Do you know the Kyoto time?
22:49Kyoto time?
22:51If you arrive too early,
22:53you may be late for your preparation.
22:55You may be late for your preparation.
22:57You may be late for your preparation.
22:59You may be late for your preparation.
23:01You can't speak Japanese well.
23:03I see.
23:05Nice to meet you.
23:07Hello.
23:09You came in a hurry, didn't you?
23:11I'm sorry.
23:13I arrived early.
23:15I'm sorry.
23:17I brought a souvenir for you.
23:19Thank you for your souvenir.
23:23You don't need to take it out of the bag.
23:25You don't need to take it out of the bag.
23:27I'm sorry.
23:29I'm sorry.
23:31My bag may be not clean,
23:33so I take it out of a bag.
23:35so I take it out of a bag.
23:37It might be an extravagant item.
23:39This coat is made with 꽃잎.
23:41It might be an extravagant item.
23:43It might be your favorite.
23:45I used your coat a few times.
23:47Really.
23:48I'm very happy to have liked your coat.
23:50Really.
23:52I'm very happy to have liked your coat.
23:55I can't believe it.
23:57Staff.
23:59The owner of the shop says that she has been using this shop for a long time.
24:05Takeuchi-san from Kyoto, how do you pay back?
24:09Well...
24:10Excuse me, I'm sorry, but I always bring something to buy.
24:13Something like that.
24:15Then, the answer is...
24:17Oh, thank you very much.
24:19The sweets here are nearby.
24:22I have been using this shop for a long time.
24:24I see.
24:25I'm sorry, but I was thinking of buying it in Osaka today.
24:30But I was late for the train today.
24:32I heard that there is a good shop nearby.
24:35I'll look it up.
24:38Here you are.
24:39It's a slip and a clear.
24:41Thank you very much.
24:44This event reads the true feelings hidden behind the shopkeeper's building.
24:49There is not only fun as an entertainer, but also a way to learn how to communicate smoothly.
24:56Since you're here, please have some tea.
25:01Let's go to the tea room.
25:03Since you're here, please have some tea.
25:06I hope I get it right.
25:09Are you two here today?
25:12Yes, we are.
25:13I see.
25:15Let's have a drink.
25:18The shopkeeper didn't notice that the shopkeeper was in front of the building.
25:24The shopkeeper was scolded again.
25:29In this way, IKEZ is a non-profit company that promotes IKEZ in various projects, from stickers to experience events.
25:37Thank you very much.
25:39IKEZ is known for its sense of bullying.
25:43I hope I can spread the idea that IKEZ is a communication skill.
25:47I hope I can spread the idea that IKEZ is a communication skill.
25:52I hope I can spread the idea that IKEZ is a communication skill.
25:57In addition, IKEZ is a non-profit company that continues to evolve IKEZ culture, such as tours around IKEZ hidden in Kyoto and IKEZ training for high school students.
26:08I can't take my eyes off you anymore.
26:12Next is a card game that evolves.
26:17We came to Chiba Printing Co., Ltd. in Shibuya, Tokyo.
26:23Excuse me.
26:25Hello.
26:27I'm playing a lot.
26:30Is this a card game?
26:32What is the pattern of this card?
26:35This is a fish card that we sell at home.
26:40This is a fish card.
26:42This is an evolving fish card.
26:45This is a fish card.
26:49It's like a real fish.
26:52Bright colors and sparkles are faithfully reproduced by printing.
26:57It's a simple rule to guess which fish it is just by looking at it.
27:02Which is the mackerel card?
27:05I know the mackerel.
27:06It's the bottom right.
27:08The fourth card is the bottom right.
27:10What is the correct answer?
27:12This is a fish card.
27:14This is a fish card.
27:16This is a fish card.
27:18This is a fish card.
27:20A professional reporter is also good at fishing.
27:23This is a fish card.
27:25This is a fish card.
27:27I know this.
27:29Please open it.
27:31I did it.
27:33I'm very happy.
27:38This is a crowdfunding campaign to sell fish cards.
27:42The target price is 100,000 yen.
27:44The crowdfunding campaign is so popular that 5.58 million yen is collected.
27:49What is the back of the mackerel?
27:53The surface of the mackerel is rough.
27:56It looks like a real mackerel.
27:58Is that so?
28:00The scales of the fish are reproduced by printing.
28:05Is that all?
28:09The surface of the mackerel is rough like fish scales.
28:16Is it possible to print such a rough surface?
28:21This rough surface is reproduced by printing with transparent paint.
28:28People who buy mackerel cards use it as a dental tool.
28:34People who buy mackerel cards use it as a dental tool.
28:43I did it.
28:48I want to challenge other animals other than fish in the future.
28:53There are other card games that have evolved recently.
29:01Is this it?
29:05What is this?
29:07This is the world of the monkfish.
29:09This is the world of the monkfish.
29:11This is the world of the monkfish.
29:16I will take out the contents of the box.
29:21What is this?
29:25I thought it was a monkfish.
29:29This is a monkfish.
29:33This is a card game that has evolved recently.
29:37This is a card game that has evolved recently.
29:40This is a card game that has evolved recently.
29:42This is a card game that has evolved recently.
29:45Everyone, please find the monkfish.
29:53Did you find it?
29:56The correct answer is here.
30:03I talked to the producer who usually works as a monkfish.
30:08Monkfish photos are common to monks.
30:16Monkfish photos are common to monks.
30:20Monkfish photos are common to monks.
30:24Monkfish photos are common to monks.
30:31I'm sorry.
30:38Excuse me.
30:41Hello.
30:43Nice to meet you.
30:45I'm wearing glasses.
30:48I'm wearing glasses.
30:52I'm sorry.
30:55Mr. Yamamoto of Taiseiji Temple in Nakano Prefecture actually provided a monkfish photo.
31:03Did you have a reaction?
31:05Everyone says that I have a lot of glasses.
31:09As a rule of practice, if you have bad eyesight, you should wear black glasses.
31:15But as you can see, my lower half of my eyes are transparent.
31:21That's why I'm a little unique.
31:25Of course, my seniors noticed it.
31:31By the way, what is the posture of a monkfish?
31:35It's right in front of me.
31:38Shinryu, you're fast.
31:42It's the same as my daily life.
31:45I greeted him because I could see him.
31:48What's next?
31:50How much is this kid's shoes?
31:53It's cheap.
31:55198 yen.
31:57Both of them are Hiraki's shoes.
32:00I don't think it's more than 2,000 yen.
32:03I bought this at Hiraki.
32:05It's so cute because it's made of metal.
32:07It's about 2,000 yen.
32:10The number of stores in various parts of Kansai is increasing.
32:12It's a hot topic.
32:14Hiraki's shoes.
32:16What kind of secret is hidden behind this mask?
32:22What do you operate?
32:26These two are cheap operators.
32:30Momoko police.
32:31Cheap operation special.
32:34Are you laughing?
32:36We stopped at a bus stop near Akashi City.
32:39It's a 10-minute bus ride from JR Okubo Station.
32:44Hello.
32:45This is Iwaoka Town.
32:48Iwaoka Town?
32:49Yes.
32:51There's nothing here.
32:53Do people come here?
32:55The first store is here.
32:56The first store.
32:57Let's investigate there.
32:58I see.
32:59Let's go there.
33:03Wow.
33:05It's big.
33:06It's here.
33:07Hiraki's shoes are big.
33:08It's here.
33:11It's a huge facility that I didn't imagine.
33:14It's amazing.
33:15I didn't know there were so many shoes.
33:17The person who cooperates with the investigation is Mr. Takedaka, the manager of Iwaoka Store.
33:23The signboard is old.
33:25This store was established in 1953.
33:29It's from the Showa era.
33:30It's about 46 years old.
33:31That's right.
33:32I was born in 1954.
33:34Don't you know that?
33:36Why are you talking about your birth year?
33:40Even if you tell me your birth year, I won't give you a hint.
33:44Itami's store opened 5 years ago.
33:47The number of stores has increased.
33:49Now, there are 14 stores in Kansai.
33:56This large store has a history of about 50 years.
34:02What's going on in the city?
34:05Let's start the investigation.
34:07The situation is a little different from what I imagined.
34:13Wait a minute.
34:14Wait a minute.
34:15What is this?
34:16What?
34:17Vegetables are on sale.
34:18What?
34:19It's not vegetables.
34:20It looks like Hiraki's food.
34:22It's strange.
34:23It's Hiraki's shoes.
34:24It's Hiraki's shoes, but they also sell food.
34:26What?
34:28Moreover, it is a full-fledged food store that sells fresh food and processed food.
34:34It's a long line.
34:39It's very cheap.
34:41Is it cheap?
34:42It's cheap.
34:43It's very crowded.
34:44It seems that the vegetables lined up outside are different from others.
34:48It's a beautiful vegetable.
34:49It's cheap.
34:50There are three cubes of bok choy.
34:54It's 120 yen.
34:55It's cheap.
34:56This is a radish.
34:57It's a good size.
35:01It's 150 yen.
35:02What?
35:03It has a name on it.
35:06What?
35:07Look at this.
35:08It's true.
35:09It's called Masatani.
35:10It's called Masatani.
35:11It's called Masatani.
35:12Basically, the vegetables sold here are from nearby farmers.
35:16Are they from nearby farmers?
35:17I see.
35:18Do you buy them directly at this cheap price?
35:21Yes.
35:22It's cheap, but it's also fresh.
35:25It's freshly harvested.
35:26If you go to the market, it will be a few days later.
35:30They will deliver freshly harvested vegetables.
35:33I see.
35:34You can aim for this.
35:36I see.
35:37Moreover, when you enter the first floor of the main building...
35:42What?
35:43What?
35:44This is the floor of the home improvement store.
35:48It's a shoe rack.
35:49It's a shoe rack.
35:50When will shoes come out?
35:51So far, there are only three pairs of shoes.
35:55From daily necessities to home appliances,
35:59there are a wide variety of items that you can't find at the home improvement store.
36:04In this huge store,
36:06there are 15,000 items that have nothing to do with shoes.
36:12Who are these people?
36:15I bought ramen with my own money.
36:19There are about 500 types of ramen.
36:24There's more?
36:25There's more?
36:27This is one of the items on the first floor of the store.
36:30It's a gift.
36:31I think it's pretty cheap.
36:35Look at this.
36:36Attack Zero Variety Gift.
36:38It's a gift worth 3,000 yen.
36:41It's worth 1,650 yen including tax.
36:43It's cheap.
36:44Did you do something with this?
36:47Look up there.
36:49Aren't there too many flyers?
36:54It's a gift corner where you can buy leftover products from the manufacturer and sell them at a reasonable price.
37:00Most of the products here are less than 300 yen.
37:05What about this door-shaped pad?
37:08It's 70% off and it's 1,320 yen.
37:13Why is it so cheap?
37:17Even though it's in Nishiku, Kobe, it's a rural area.
37:23If it's in a big store,
37:25if it's cheap, the value of the product will go down.
37:29If it's a cheap store,
37:32it's hard to stand out because it's a rural area.
37:34If it's a cheap store,
37:36it's hard to stand out because it's a rural area.
37:43Let's go up to the second floor.
37:47We haven't reached the shoes yet.
37:49This is a medical center floor.
37:51There are stamps and bags.
37:54It's a collection of the best 2,000 items.
37:57There are some special products on this floor.
38:02This is a fleece zip jacket.
38:05It's our original product.
38:08Is there a medical product?
38:11A fleece jacket costs 3,000 yen at UNIQLO.
38:15It's cheap.
38:17How much is this jacket?
38:19It's 858 yen including tax.
38:23It's too cheap.
38:26It looks good.
38:27How is it?
38:28It's very warm.
38:30It's cute.
38:31The fleece jacket feels good.
38:34It's very good.
38:36The kids size is 100 cm.
38:40It's even cheaper.
38:42It's 638 yen.
38:44It's cheap.
38:45Why do they have so many items other than shoes?
38:51I want to sell shoes.
38:53For example, I want to sell a fleece jacket.
38:56I want to sell a good product.
38:58I want to sell a cheap product.
39:00I want to make a store where everyone can come.
39:03In the end, I want to sell shoes.
39:06That's a good idea.
39:09Of course, I want to sell shoes.
39:12The 3rd and 4th floors are finally shoes.
39:19It's here.
39:23I did it.
39:24Are these all shoes?
39:25These are all shoes.
39:26That's amazing.
39:28It's very spacious.
39:30That's amazing.
39:31It's very spacious.
39:35It's the largest in Japan.
39:39It's the best.
39:40It's a standard design canvas sneaker.
39:43There are 442 types of pumps.
39:46It's 748 yen.
39:49There are business shoes and boots.
39:52There is no genre that cannot be handled.
39:55There are many popular brands other than HIRAKI's original products.
40:02Is it cheap?
40:03It's 20% off at the store.
40:05Even if you don't wear it, it's at least 10% off.
40:09It's not for sale.
40:11It's definitely cheaper than other stores.
40:14If you have a favorite product, it's cheap.
40:19What's this?
40:21It's 70% off at the store.
40:25The remaining stock is divided by size.
40:29If you find your favorite product, you can buy it right away.
40:33Let's ask the customers about HIRAKI's strength.
40:37If you buy high-priced shoes, you can't get them dirty.
40:44If you buy cheap shoes, you can wear them again.
40:47In that sense, cheap shoes are good.
40:53HIRAKI has a family-like spirit that requires shoes that can be worn down.
40:58The annual sales are 13.3 billion yen.
41:04HIRAKI's top 3 best-selling shoes.
41:09The first one is...
41:12This is MOKKU SHOES.
41:16It was released in August last year.
41:18It's very popular.
41:20It's 100,000 copies of HIRAKI's shoes.
41:26Speaking of MOKKU SHOES, each manufacturer has been making original sandals since last year.
41:33The retail price is 3,000 to 4,000 yen.
41:37That is...
41:40How much is HIRAKI SHOES?
41:42748 yen.
41:45748 yen?
41:47But it's not warm at all.
41:50It's warm. There is a thermal liner inside.
41:53That's right.
41:56It's warm inside my mother's stomach.
42:00The reason for the hit is not only cheapness and quality, but also size.
42:06It's rare for a family to be able to match.
42:12The next one is...
42:14SPORN SHOES.
42:17It was released in August last year.
42:19It sold 40,000 copies in just three months.
42:24This heel is a feature.
42:26It's like a shoehorn.
42:28You can wear it without using your hands.
42:32If you like, please try it.
42:34Wait a minute.
42:36You don't have to sit down?
42:38You can wear it as it is.
42:41Wait a minute.
42:44It's SPORN.
42:46It's SPORN.
42:48What does that mean?
42:52I've been practicing since last night.
42:55It's very easy to wear.
42:57It's good and convenient.
42:59It's very popular among mothers who have small children.
43:04You can wear it even if you don't sit down.
43:09It's very comfortable.
43:12The last one is a monster product that sells 50 copies a year.
43:18That is...
43:20Here it is.
43:23I see.
43:25It's a top roll.
43:28It's very plain.
43:30This is also an explosive product.
43:32The price is 418 yen.
43:36It's very cheap.
43:37It's a product that you can buy many times, so it's cheap.
43:41All the schools around are using Hiraki's school shoes.
43:48Here's the question.
43:50Why can Hiraki make his shoes so cheap?
43:56It's wide, isn't it?
43:59This is a hint.
44:01It's made at his own place.
44:03The warehouse is also made at his own place.
44:08You don't need a middle margin.
44:11The middle margin is like this.
44:16I was nervous before I said it.
44:19The answer is...
44:21It's not available in other shoe stores.
44:25Why is Hiraki's shoes so cheap?
44:34The reason why Hiraki's shoes are so cheap is...
44:40It's not available in other shoe stores.
44:44Please look at this.
44:48Is there an answer in this?
44:50The answer is the number.
44:52The number is written here.
44:55What is this?
44:57The warehouse of this model is below.
45:03You can check the size by yourself.
45:10For example, this is 16.
45:14Please find the size that suits you.
45:18Please check the size.
45:20In other shoe stores, it's like this.
45:24Is this 28 cm?
45:26The store staff can go to the back and check the size.
45:30That's why it's so cheap.
45:32The staff is less than other stores.
45:35I see.
45:36You're good.
45:39Because there are 1,000 stores,
45:42you can put all the stock in the store.
45:45You can check the size by yourself.
45:51In other shoe stores,
45:53if there are 1,000 stores,
45:55how many staff do you need?
45:57In 100 or 150 stores,
45:59we need about 20 people.
46:021,000 stores are 10 times?
46:04200 people?
46:06By the way, how many people do you have in 1,000 stores?
46:08About 20 people.
46:0920 people?
46:11It's one-tenth of other stores.
46:14Even though it's a shoe store,
46:16there is a shopping basket.
46:19You don't have to ask the store staff to carry it.
46:22In fact,
46:23you only need the staff of the store staff.
46:27I see.
46:29If you want to try it on,
46:30please use the socks.
46:32The socks?
46:33Of course, it's self-service.
46:35Usually, the store staff will bring it.
46:38Even with this,
46:42no one will put the socks in the store, right?
46:45That's right.
46:48Don't use the socks now.
46:51You'll lose your job.
46:54Open!
46:55Wow!
46:59Takashimaya is full of surprises.
47:07If you want to watch today's program again,
47:10next week's program is...
47:12T-shirts with too many functions.
47:15In 5 seconds,
47:17we'll thoroughly verify the suspicious catchphrase.
47:20I'm so excited.
47:28It's cute.
47:29Thank you for playing with us.
47:30What's your name?
47:31Is it Mitsubachi?
47:32No.
47:33Yes.
47:34Oh!