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00:00Do you like Wiener?
00:0540 years have passed.
00:07A big hit product that has changed the image of Wiener at once and continues to sell now has appeared.
00:12Shaoessen
00:14What did Nippon Ham do?
00:18In Japan, where Wiener, which was made for children, was the mainstream, such as skinless and red,
00:25using 100% pork, adding the scent of smoked meat, and aiming for the taste of real Germany.
00:35The commercial that made this product known all over the world
00:44It sold 1 billion yen in sales in one year after its release.
00:48It became the No. 1 hit product in Heisei.
00:52And Shaoessen, which has been loved for 40 years.
00:56What is the secret of the long seller?
00:59Tonight's event is a running meeting of Shaoessen officials.
01:02Now, the door of space and time will open.
01:09Behind the scenes of the movement that officials talk about
01:15Shaoessen
01:17The first person is Mr. Yukihiro Matsumoto, who is also the director of the processing business.
01:23Nice to meet you.
01:28In addition, we will also invite everyone involved in marketing from the production of Shaoessen.
01:36Shaoessen was released in 1985.
01:39I was born in 1984.
01:41It's the same school year.
01:43It's almost the same school year.
01:46How popular is it?
01:4990% of people know about Shaoessen.
02:00What else do 90% of people know?
02:03That's amazing.
02:05According to a survey, it is said to be the most popular food in Heisei.
02:11It is said to be the most popular food in Heisei.
02:13That's right.
02:14It's the most popular food.
02:16If you add up the cumulative numbers until 2023, it is estimated that there are 100 types of food on Earth.
02:25It doesn't make sense at all.
02:27If you add it up, it's quite popular, isn't it?
02:30It's quite popular.
02:32How did the number one hit food in Heisei come about?
02:38When Yoshinori Okoso, the founder of Nippon Ham, went to Europe for a visit,
02:45he came across the real sausage culture.
02:48He wanted to spread this culture to Japan.
02:51So, he started developing the idea of delivering real sausages to Japanese restaurants.
02:58What are sausages?
03:01What are the standards?
03:04Sausages are called sausage.
03:07Sausages with sheep intestines are called sausage.
03:10Sausages with thin thickness are called sausage.
03:12Sausages with pig intestines are called Frankfurt sausage.
03:15Sausages with cow intestines are called Bologna sausage.
03:19It's like udon or somen.
03:21That's right.
03:22The standard is like that.
03:23In the first place, sausages and sausages were common in Japan.
03:27What is the real sausage?
03:30At that time, sausages made for children and lunch boxes were popular.
03:39Didn't Europeans eat those red sausages?
03:43No, they didn't.
03:44They didn't?
03:45No, they didn't.
03:46They were unique to Japan.
03:47Then who made them?
03:48I don't know.
03:51In the first place, sausages are common in Europe.
03:55They weren't brought to Japan, but they were born in Japan?
03:59Yes.
04:00There was a culture of red sausages and sausages without skin.
04:07Then, what is that?
04:10I'm curious about that.
04:12Why is that there?
04:13I eat it a lot, but it doesn't have a skin.
04:16At that time, the culture of Western food such as ham and sausage started to develop due to the opening of Narita Airport.
04:25Red sausages and sausages without skin were popular.
04:30Most of them focused on productivity rather than quality.
04:35In the meantime, Mr. Okoso, who was going to Europe for a photo shoot, ate the real ham and sausage and was very impressed.
04:46He started to make a genuine German-style sausage that suits Japanese people.
04:53There were mainly three points that he focused on to achieve the real taste.
05:00The smell of smoke.
05:03Red sausages and sausages without skin were not popular until then.
05:10Why did you make them?
05:13The real German sausages have a strong smell of smoke.
05:21Smoke is the same as charcoal.
05:25It is a scent that stimulates appetite.
05:30I focused on the effect and the smell of meat.
05:39That's why I focused on the smoke.
05:43If you put the smoked meat in a bag and leave it for a while, won't the smell go away?
05:52Yes, the smell is volatile, so it will go away little by little.
05:58However, the design of this sausage is designed so that the smoke will smell deliciously until the end.
06:05Is there a way to prevent it from going away?
06:09It's an external cost.
06:11Don't say that.
06:13Even if you leave it for a while, it will go away.
06:18If you leave it for a long time, it will dry out.
06:25Yes, I think it's a good balance between the first scent and the scent that remains after a while.
06:35What kind of scent are you aiming for?
06:37It's a mild scent that's easy to eat.
06:40If it's a sharp scent, it's hard for Japanese people to eat.
06:44It's a mild scent that uses the tip of an apricot tree.
06:48If you use a new tree, it will be bitter and sour.
06:53That's the difference.
06:56The second one is 100% Arabic pork.
06:58At that time, there was no 100% sausage?
07:01Of course, there was a sausage made from pork.
07:06At that time, there were many sausages made from chicken.
07:11And there was also a fish sausage.
07:13Fish sausages were the mainstream.
07:16The reason why I was particular about 100% pork was because it was the first sausage sold at a supermarket.
07:26Arabic pork is 100% smoked with a strong scent.
07:30In addition to that, I was particular about the crispness of the natural sheep's intestines.
07:36The sound of the sheep's intestines is very crisp.
07:43Do you use sheep's intestines in real life?
07:46Yes, that's right.
07:48Until then, Japanese people ate a lot of red sausages.
07:55Suddenly, when something crispy came out, it felt like a different food.
08:02It's a sound that didn't exist in the sausages of that time.
08:07However, there is a sound in the sound.
08:10It's a sound, isn't it?
08:13That sound...
08:15Why did you pay attention to the sound?
08:18It's a very thin copy.
08:21This is a copy of a memo I wrote 40 years ago when I was developing this product.
08:33It's written about the sound, isn't it?
08:35It's crispy and delicious from the beginning.
08:37Crispy rice crackers, crispy takuan, beer, etc.
08:41There is a sound in delicious food.
08:43You brought it all of a sudden.
08:46Didn't you make other companies until then?
08:49So-called authentic sausages.
08:52When it was released, I was a student.
08:55I was very shocked.
08:57I think people can feel that something that has a texture is delicious.
09:01But it's just like putting it in your mouth and the sound is echoing.
09:06It's quite difficult to make a sound that you can hear in a commercial.
09:13If you break a rice cracker, you can hear the sound.
09:17But didn't you pay attention to the sound and sell it?
09:24Of course, it's not just the sound.
09:26It's the texture and the juiciness.
09:30Among the various concepts, we started with the sound.
09:37It's not about the taste, it's about the sound.
09:42We still value the sound of crispiness.
09:47I think it's hard for Japanese people to get used to real German sausages and sausages.
09:55Do you have any arrangements?
09:57It's a side dish that goes well with rice.
10:00Does it go well with rice?
10:02It's a little difficult.
10:04It's not centered on spices.
10:07I tried to add the sweetness that Japanese people like.
10:11I combined it with water candy.
10:13I improved the seasoning to suit the taste of Japanese people.
10:18Japanese people like sweetness.
10:20Is it because the base of rice is sweet?
10:23He didn't just focus on the food.
10:25He was also particular about the packaging.
10:30At that time, there were a lot of things that didn't have much design.
10:37This time, it's a full-fledged Arabic Wiener, so the design is very important.
10:43It's a brown stripe design that's still on sale.
10:48At that time, it was a very rare package.
10:51It was a design that gave the impression that it was a new product by releasing it in a gold tape.
10:58Was it rare?
11:00It was very rare at that time.
11:05I'm looking at this shape now.
11:08There's not much content in the bag, right?
11:14I feel like it's a waste.
11:19Recently, plastic has been reduced.
11:24I don't use this gold-taped package anymore.
11:28At that time, the gold-taped package was a very cute design.
11:33I released it in this package to match the appearance of the Arabic Wiener.
11:40Now, I don't use gold-taped packages anymore.
11:43I'm going to make it look like it's bent.
11:48I'm going to make it look like it's broken.
11:50Did you really put scissors in it?
11:53Yes, I put scissors in it.
11:56It's a big bag, so I feel like it's going to cost a little.
12:02Is that okay?
12:04I'm designing it so that it can be absorbed and sold well.
12:09I feel like there are too many other products with this stripe pattern, gold, silver, gold, and black.
12:20It's like a sausage.
12:24Now, various products such as stripes and check patterns are sold in the Arabic Wiener.
12:31It's very similar, isn't it?
12:34Is that so? Is the necktie a package pattern?
12:36I'd like you to touch it.
12:38Is that an official product?
12:40Yes, it's a necktie made with the brand color of Shao Wesson.
12:45Does it say Wiener on it?
12:47Yes, it does.
12:49Is this an official product?
12:51No, this is a special gift.
12:55The staff of the Japanese Ham Association gave it to me.
13:00I'm wearing it today because I'm going to wear it when it's important.
13:05I want it to be on sale, but I really want it.
13:08I'll keep an eye on it.
13:09It's cool.
13:11Where did the name Shao Wesson come from?
13:16It's common now, but I think it was popular at the time.
13:21Why did you name it that way?
13:23Shao Wesson is a combination of German words.
13:28Shao means show in English.
13:31It's a word that means to see or to be impressed.
13:35Wesson means to eat in German.
13:38I named it with the brand name to express the fun of eating.
13:43Is there a word called Shao Wesson in German?
13:45No, there is no word called Shao Wesson.
13:48It's a compound word that combines Shao and Wesson.
13:53I was wondering if Shao Wesson was the name of a city in Germany.
14:00I didn't know that.
14:02And in 1985, it was finally released with a variety of thoughts.
14:10I prepared such a Shao Wesson in the studio.
14:14This is the package of the one who was cut off.
14:18It's gone.
14:20I thought it was a city called Shao Wesson because of the landscape.
14:26But it's not.
14:28It represents the cityscape of Germany.
14:31I was deceived by that.
14:33Let's eat.
14:41I heard a small sound.
14:45It's delicious.
14:47I think it's amazing that it's crispy even if you eat the remaining part.
14:52If it's one piece, it's full, so it's crispy.
14:57But if you bite it, it makes the same sound.
15:01What is the principle?
15:03If the skin is hard, it will run away when you bite it.
15:07What is the mechanism?
15:09The skin and the meat are firmly bonded, so it's crispy even if you keep eating it.
15:15No matter how many times you bite it?
15:17I see.
15:18It's not just wrapped.
15:20When I compared it with others, I realized that it was smoked.
15:25It's like a sausage.
15:29Young people say that red sausages are retro and cute.
15:34I think it's because this is the standard.
15:37It's a different food, so it's cute and nostalgic.
15:42It's nostalgic even though I've never eaten it.
15:46At that time, it was common to bake and eat red sausages.
15:52In order to reproduce the crispy texture, we boiled it and ate it.
15:58It's the first time I've eaten it in the category of Arabic sausages.
16:03The meat and fat inside will stick to the crispy texture.
16:11The texture and aroma are all different.
16:16It's a really different kind of food.
16:21I've done a lot of things like that.
16:26This is a genuine sausage that is not familiar with Japanese tableware.
16:30The price is about three times that of the previous sausages.
16:35What is the reaction?
16:37It's been about half a year since it was released.
16:40It's been a long time.
16:42It's been a long time.
16:46At that time, it was sold in stores for twice the price of red sausages.
16:53Of course, it's expensive.
16:57At that time, sausages without skin were common.
17:01At that time, I was asked if I would peel the skin and eat it.
17:07At first, I was asked how to eat it.
17:12At first, I had a hard time because I was trying to make it popular.
17:17It's not cheap, it's from the top.
17:20It's hard to get it because the high price, the skin, and the common sense have been overturned.
17:29So Nippon Ham came up with a strategy to spread the sausage in Japan.
17:37I made it with the image of a commercial that conveys that it is a coarse sausage that has a crisp texture.
17:46I see.
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21:08Suntory DHA Sesame was born as a genuine German-style wiener only for the Japanese.
21:14However, it was so novel that it was hard to imagine the taste.
21:18At first, it didn't sell well.
21:21So, Suntory DHA Sesame came up with two strategies.
21:26The first one is a commercial with a catchphrase.
21:30The only wiener I think is really delicious is Suntory DHA Sesame.
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21:40Suntory DHA Sesame
21:45What is the purpose of this commercial?
21:48First of all, we want to impress people that we introduce a new taste of genuine German.
21:54So, many people from overseas appeared in the commercial.
21:58We want to convey the image of genuine German to our customers.
22:04The concept of Suntory DHA Sesame is that genuine German has a sound.
22:10So, Suntory DHA Sesame is a rough wiener with a crispy texture.
22:17We made this commercial with that image in mind.
22:20If I had eaten Suntory DHA Sesame, I would have known the sound.
22:23But when I first saw it, I was like, why did you drop it?
22:26Is it broken?
22:28Is it hard?
22:29What's going on?
22:31Many customers came to our store after watching this commercial.
22:35They asked us if there was a wiener that made a sound.
22:42Of course, the wiener doesn't make a sound.
22:45But they were interested in the sound of Suntory DHA Sesame.
22:53So, they came to buy it.
22:57So, it was a good response.
22:59The sound of Suntory DHA Sesame was a great response and a great opportunity to spread the word.
23:07Before we missed this opportunity, we launched a tasting sale.
23:13When you think of a wiener tasting sale, you think of a small wiener.
23:18A small wiener cut into small pieces and baked in a hot plate.
23:23Yes, I think it's an image of eating a small wiener with a toothpick.
23:26However, we couldn't convey the crisp texture, the rough texture, and the juicy texture.
23:32So, we decided to taste a whole wiener.
23:35It seems to cost a lot.
23:37It's a very expensive strategy.
23:40We decided that we needed to taste a whole wiener to properly convey the culture of a new Arabic wiener.
23:47So, we actively sold wieners.
23:50What other activities did you do?
23:53This is a picture of the store.
23:55We don't see stores like this anymore.
23:59But we built up the store from the bottom to the top.
24:03It's amazing.
24:04It's a store where you can buy Shao Essen.
24:08It must have been hard to persuade the store owner.
24:11It's a store where you can get a lot of space.
24:14Yes, I think it's a tradition of the salesman at the time.
24:17You can think of it as a product that is supported by the company.
24:22Yes.
24:23Shao Essen was very difficult to sell in the first half.
24:27But in the second half, we sold it through commercials and food sales.
24:32It was delicious, so we decided to buy it.
24:35We were able to sell a full-fledged German Arabic wiener.
24:40In the second half, the sales increased a lot.
24:43In the first year of release, the sales amounted to 10 billion yen.
24:46That's a lot of sales.
24:48Yes.
24:49Is it just the beginning?
24:51Shao Essen, which was a big hit because of its popular strategy,
24:57sales amounted to 10 billion yen in the first year of release.
25:02It made a new history in Japanese food culture.
25:06But Japan Ham did not stop there.
25:09They started further efforts.
25:12We expanded our brand awareness and established it as a brand.
25:17We also focused on quality management.
25:21Can you tell us more about it?
25:23Shao Essen is made in seven factories nationwide.
25:27We made a standard called FTCCP for the production of Shao Essen.
25:33We decided on a specific standard for production.
25:38FTCCP is a compound word.
25:42It's a combination of fresh F and tasty T.
25:46It's also a CCP, which is an important management item.
25:49That's why we named it FTCCP.
25:53If there is a defect in the production process, it means it won't sell at all.
25:57That's right.
25:58We decided to make it within the standard so that there is no defect.
26:02We check it all the time.
26:04Let's see what kind of tests they actually do.
26:13Are you pressing something?
26:16Yes, I am.
26:18I see.
26:23There are a lot of items.
26:25It's a liver assessment.
26:27You're taking a lot of meat.
26:30Are you a Viking?
26:32I'm not a Viking.
26:34I'm just checking the daily production.
26:37We also check the products other than Shao Essen.
26:41We check the taste, smell, and smokiness of Shao Essen every day.
26:47We also check the texture and juiciness.
26:52Is it a human check?
26:54Yes, it is.
26:55In the previous image,
26:57you can see the crispiness of Shao Essen.
27:01In addition to the human sense of taste,
27:04we use it as a numerical machine for analysis.
27:07That's how we maintain the crispiness.
27:10I think a lot of long-term products are written in detail.
27:16But Shao Essen is so popular.
27:18Why don't you just buy it?
27:20Why don't you just get on this wave?
27:23There are things that have been important to us since the launch.
27:28For example, we sell long-size Shao Essen to match the hot dog.
27:36We also sell small-size Shao Essen to make it easier to put in a lunch box.
27:42We've been doing that.
27:44But we don't change or cut the taste.
27:50What did the product development team do?
27:56We made a new product.
27:58Did you make other products?
28:00There were a lot of items other than Shao Essen.
28:03But after I joined the company,
28:06Shao Essen was the only one in the company that wanted to keep the original taste.
28:16So we didn't think about creating a new taste.
28:23It's a pretty rare product.
28:25It's a product that's good from the beginning, but you get tired of it.
28:30There are cases where you can change it.
28:32It's a product that you can't accept at first, but you can gradually change it.
28:37It's good at first, but you can keep it.
28:41It's not fair.
28:44I feel like I'm not having a hard time.
28:48It's hard to keep the secret.
28:51It's a rare product.
28:56Shao Essen, which has been sold under strict rules such as not to cut and not to change the taste.
29:03But as the years go by, there are worries that are unique to long sellers.
29:09I came to the supermarket as the main seller of Shao Essen.
29:14If I don't change it, I'll deliver it.
29:17There's a problem with the color brand.
29:20I'm finally having a hard time.
29:23For example, when it first came out, we had a whole sample.
29:27Customers who became our fans bought it as it was.
29:32It's getting older.
29:34It's been 40 years.
29:36If we don't feed Shao Essen to the younger generation,
29:41there will be no future for the long-term brand.
29:47Younger people, compared to older people,
29:50don't choose Shao Essen among many other products.
29:54Is the percentage going down?
29:56Of course, it's a normal lifestyle to work with friends.
30:03Of course, we have customers who buy our products at the supermarket
30:08but the number of people who buy our products is also decreasing.
30:14Until now, there weren't many sales channels other than the supermarket.
30:18That's right.
30:19Recently, there have been various sales channels.
30:23We've had customers buy our products through online sales.
30:28There have been various sales channels.
30:31But the main sales channel was the store at the supermarket.
30:35The store at the supermarket puts a lot of effort into the ingredients, doesn't it?
30:39That's right. There are a lot of ingredients now.
30:41There are a lot of products that can be eaten only in the microwave.
30:45In order for young people to choose Shao Essen,
30:50we had to take on various challenges.
30:56Although there are fans who support the taste that has been preserved,
31:00the challenge is that they haven't been able to get the soft-boiled eggs that can be eaten easily in the microwave.
31:07In order to overcome this challenge, Nippon Ham went all out.
31:12We apologize to our customers.
31:14We apologize to our customers.
31:15We apologize to our customers.
31:19Let's go to the near future.
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33:18I'm going to eat all of my favorite croquettes.
33:24The Shao Wessin, which users have become more and more familiar with, has made a big decision to acquire young users.
33:38What is this? Pizza?
33:40The Shao Wessin is not only in the shape of sausage and sausage.
33:44We also make pizza in the company.
33:46You're cutting it up.
33:48There were a lot of things at this time, but now it's pizza.
33:55While using the meat inside, I put out a thin sliced ham like this.
34:05There is no German for Shao Wessin.
34:08It's called a slice.
34:10By making it like this, you can eat it like a sausage.
34:15For example, you can wrap it in something or put it on a salad.
34:20It's a product that you can eat in a different way.
34:27The supermarket was a mainstream product.
34:30However, the lifestyle of customers has changed.
34:34There are more and more customers who shop at convenience stores.
34:38Another thing is that food has to evolve with cooking utensils.
34:46As a company, we've been trying to boil for three minutes.
34:51Three minutes may feel like three minutes now.
34:57From the point of boiling water, the number of customers has increased.
35:03At the time of convenience stores, we made Shao Wessin in a microwave oven for the first time.
35:19That's a big change for Shao Wessin.
35:22That's right.
35:24I'm making a mistake.
35:27Is this okay?
35:29We're trying to protect what we need to protect.
35:36At that time, there was a wave of employees.
35:40There are more and more products like this.
35:43Microwaves don't heat up evenly because they heat up the water inside.
35:48Microwaves can't cook delicious food.
35:51I've always had the image that microwaves can't cook delicious food.
35:55I don't think that's the case now.
35:57Has the structure changed?
35:59That's right.
36:00The original boil method was to heat it evenly because it was hot.
36:05At that time, I was wondering what I should do to heat it evenly with a tray.
36:10I added a groove like this.
36:13If you heat it up, some moisture will come out.
36:17So I added a step here to collect the moisture.
36:22In order to achieve the same effect as boil cooking, a tray with a groove that conveys heat evenly was redesigned.
36:31In addition, a step was added to the inside of the tray.
36:34By accumulating excess moisture there, it was possible to reproduce the deliciousness of boil.
36:42How long did it take to develop this?
36:45I think it took a little over a year to put the machine in and develop it.
36:52When this was released, I think there was a commercial for it.
36:56Did you have to advertise it again?
36:58This product itself was for convenience stores, so there was no commercial.
37:03When I put in the package for the supermarket, I said,
37:15I'm sorry, but I'll return your handkerchief.
37:18Is it a bad omen?
37:20I've only said boil so far, but I said,
37:23I can go to the microwave.
37:27I see.
37:28If you return the handkerchief, I'll replace it.
37:31I'm sorry.
37:32But it's delicious, isn't it?
37:33It's delicious.
37:34I see.
37:35As a result, customers were very welcome to return such a handkerchief.
37:39That's right.
37:40It's convenient.
37:41It's convenient and delicious.
37:42I've never done this before.
37:44In addition, a new product that changed the taste, which was one of the achievements, was also developed.
37:49At this time, there were various challenges in the Shao Wesson.
37:54There was also a story that I hadn't changed the taste from earlier, but I finally came to a challenge called a product that changed the taste.
38:01That's right.
38:02I've been protecting the taste for 35 years, and I've come to a new challenge.
38:14What kind of taste did you develop?
38:16When I did research on Shao Wesson, it was mostly eaten for breakfast and lunch.
38:23That's about 80%.
38:25That's a lot.
38:26As the generation grew, there were more and more people who didn't eat breakfast.
38:34So, I started with a seasoning that fits a different eating scene.
38:40What kind of trial and error did you go through to create a new taste?
38:44At first, I tested a lot of things.
38:48I've been looking for ideas since I was young.
38:52I tried putting everything in Shao Wesson.
38:56Then, the 100% umami of pork is gone.
39:02If you add something, it's a big disadvantage.
39:04I tried various things while being aware that it would be strange if I didn't protect it as a brand.
39:13It's been a long time since it was completed, so it's hard to incorporate new things.
39:22I tried adding nuts to change the texture.
39:28I tried adding dried fruits to change the sweetness.
39:31Why don't you try something a little more advanced?
39:34That's right.
39:35The way you return your palm is amazing.
39:37I may have been meditating a little.
39:41I tried dozens of things.
39:44The last thing that came to mind was cheese and chili.
39:49That's a good point.
39:52It's amazing that you came this far.
39:56Why did you decide on cheese and chili?
39:59As Mr. Kazere said, chili is a snack at night.
40:05There's a moment when you want to eat chorizo.
40:08It's a new food scene where you eat it with beer.
40:13Cheese is a family's favorite food, especially for children.
40:22It's a safe place, but it's a challenge for us.
40:28I'm worried about the texture of cheese.
40:32At the time of development, I tried a lot of things, from small to large.
40:38The more, the better.
40:39I can't get enough of cheese, but the texture of the meat is gone.
40:42I had a hard time with all the cheese flavors.
40:46What's the opposite of the company?
40:48I've heard that the developers who were responsible for the development at the time had a hard time.
40:57It's not like the sales of Shao Wessen have dropped significantly.
41:03Some people say that we don't have to do it, and that we should keep it as it is.
41:09Some people have been making it since they joined the company.
41:14I don't think it's a good idea to change it now.
41:17Some people in the factory said that they wanted to pursue the Shao Wessen they wanted to make.
41:28On the other hand, there were some people who were against it.
41:33That's right.
41:36I don't know how much I've eaten to get this taste.
41:41It's going to be a new taste.
41:43But I put it out.
41:45After trial and error, the new flavor has finally been released.
41:50We brought it to the studio.
41:53It's a product that has evolved even more with chili and cheese.
41:57I changed the name to Power Kara.
42:02It's close to Power Hara, but is it okay?
42:05It's a powerful umakara.
42:08When you eat spicy food, it's delicious.
42:15It's a product that has improved that.
42:18It's the most recommended way to cook.
42:22That's right.
42:24It's not just boiling.
42:28It's the most delicious way to eat.
42:31I'm going to bake it for Power Kara.
42:35Is this cheese?
42:37That's right.
42:39It's called Oi Cheese.
42:42This is pork, but this is Riona sausage.
42:46The sausage with cheese is called Riona sausage.
42:50It's the same with anything other than cheese.
42:52It's called Riona sausage because it contains seeds.
42:56You put a lot of cheese in it.
42:59Is it okay?
43:01Is it crispy because it says crispy?
43:03This is Oi Cheese.
43:05I will eat this.
43:13How is it?
43:15This is cheese.
43:17This is very delicious.
43:19This is the principle of Shabu-Essen.
43:22I can eat this.
43:24This is very delicious.
43:26I feel more pork than cheese.
43:30This is the taste of meat.
43:32I noticed that this was the taste of meat.
43:34I designed it with the idea that it would not only taste like cheese.
43:39How did you react when you tried various flavors?
43:43There are many comments saying that it would be delicious to buy and eat Shabu-Essen.
43:59I think this is a good opportunity for young people to eat Shabu-Essen.
44:04It's a beautiful sound.
44:08I want to hear this sound a lot in ASMR.
44:13The new products of Shabu-Essen have been accepted by the younger generation and contributed to the expansion of the user group.
44:21And now, Shabu-Essen is celebrating its 40th anniversary since its launch.
44:27What is the vision of Shabu-Essen?
44:32I want to sell Shabu-Essen overseas.
44:35It's amazing that you make German-style Shabu-Essen in Japan and sell it overseas.
44:42Tired feet meeting.
44:44My feet are swollen and painful.
44:47It's been a long time since I went to the mountain.
44:51I think my feet are swollen.
44:53His feet may be malignant.
44:56The men's stocking is a step-by-step design to promote blood circulation and improve foot swelling.
45:03It's tight.
45:05It's comfortable.
45:07The men's stocking is a step-by-step design to promote blood circulation and improve foot swelling.
45:12Do you have an audio that has been left behind for many years?
45:16It's okay if it's broken.
45:18You can buy your favorite audio for a high price at a professional price.
45:2224 hours.
45:23Please call anytime.
45:25You can go anywhere in Japan for free.
45:27The shortest time is 30 minutes.
45:30You can also buy cash on the spot on that day.
45:340120-13-8867
45:37If you want to buy audio, please leave it to us.
45:44Ara
45:46Ara
46:05There is a window.
46:07A story is born.
46:09YKKAB
46:12Shao Wesen has climbed to the top of the popular food in Heisei.
46:21What is the future that the people involved can see?
46:25The current food is about 80% of lunch, including breakfast and lunch.
46:32I think the challenge from here is to eat at night.
46:37In October of last year, Shao Wesen released a product called Yoru-Aji.
46:45Yoru-Aji?
46:47Yes.
46:48What kind of taste?
46:49Yoru-Aji?
46:50I also advertised this product on X.
46:55The topic of what kind of taste is Yoru-Aji was very popular.
47:00The advertisement was very popular.
47:04The signboard of Shao Wesen is very good.
47:07I heard it all.
47:09Shao Wesen looks like a joke.
47:13You are using yourself as a joke.
47:15It is written in the package.
47:17It is delicious because it has a rich taste and goes well with rice.
47:23At night, please enjoy the rich taste of Yoru-Aji.
47:27I sent a message like this.
47:31In the meantime, there was a change in the Japanese food industry.
47:37People's favorite food changes.
47:40People who can't choose processed meat are also young.
47:44What is the sales of processed meat?
47:48There are various lifestyle people.
47:51The sales in Japan are declining little by little.
47:58We want to sell Shao Wesen overseas.
48:05We are making Shao Wesen in Asahikawa, Hokkaido.
48:10We are taking permission to export.
48:12We started exporting to Singapore from last fall.
48:17We want to expand the brand of Shao Wesen overseas.
48:22It's amazing that you make German-style food in Japan and export it overseas.
48:30I think Singaporeans think Shao Wesen is a meaningful word in Germany.
48:35I don't think they will eat it.
48:38What do you want to achieve with Shao Wesen in the future?
48:44We want to keep the deliciousness of Shao Wesen, which has been loved since its release.
48:49We want to keep the deliciousness of Shao Wesen in the future.
48:53I think we have to do both protecting and challenging.
49:00I think it's important to keep in mind that Shao Wesen is a challenge to the outside world while keeping the taste of meat in the basement.
49:11I want to make such a product in the future.
49:14I want to aim for a national dish that the people of Japan love, which is Shao Wesen.
49:23It's been 40 years since the launch of Shao Wesen.
49:26I want to build a new Shao Wesen while keeping in mind what the predecessors have built and protected.
49:43I want to develop a new Shao Wesen while keeping the world view of Shao Wesen.
49:50I buy a lot of products on this show.
49:54It's rare to see a product that doesn't stumble so much.
49:58I'm jealous.
50:00It's almost the same age, but it's amazing that it's been popular since it was born.
50:06There are a lot of things that stumble.
50:09I'd like to hear that.
50:11I was surprised that there were so many good things.
50:16We haven't talked about it yet, but it's about time.
50:20Thank you for your valuable story today.
50:25I was told that I didn't stumble, but I did.
50:32Finally, for the future that KAZURAZER marks.
50:37Mysterious, mysterious, health, health, health.
50:42No. 1 in sales.
50:44The new health power that sells the health food of Kourai Carrot.
50:58You don't look well.
51:01I want to be healthy, but I don't have enough energy.
51:04Then I concentrated the Kourai Carrot.
51:13How about the mysterious health power?
51:17It looks good.
51:20I'm healthy every day.
51:23I feel great.
51:25That's the mysterious health power.
51:28The rich Kourai Carrot extract and powder are condensed.
51:33It's full of natural ingredients with its own aging technology.
51:36That's the mysterious health power.
51:39Why are you so energetic?
51:41I'm always told that.
51:43I'm really grateful.
51:45I was told by my mother.
51:47I was told to drink.
51:49I understand.
51:51I'm a good partner now.
51:54It's my turn, right?
51:56That's right.
51:58It's the best-selling Kourai Carrot health food in Japan.
52:02That's amazing.
52:04Where can I buy it?
52:06Here is your order.
52:08Kourai Carrot health food.
52:10The mysterious health power is usually 3,024 yen.
52:14If it's a regular course, it's 2,700 yen.
52:18In addition, the total amount is double.
52:21In addition, it's a limited edition.
52:25The phone number is 0120-66-7777.
52:31The mysterious health power.
52:37The 100-meter Japanese champion aims for the world with his own training.
52:47At 11.30 p.m. on Monday,
52:49Athlete Days.
52:52I was told that I didn't stumble, but I did.
52:55You did.
52:57That's right.
52:59I'm looking forward to it.
53:01I want foreigners to eat it, too.
53:04At night, you have to eat more and more.
53:08That's right.
53:10You have to use SNS more and more.
53:14I think it's interesting to play the sound with AMSR.
53:19It's hard to make the sound taste good.
53:35Next time, Aibo.
53:37I didn't call Aibo a dog.
53:41It's packed.
53:43Yes, it's packed.
53:46X-Language staff.
53:48At 9 p.m. every Thursday.
53:50If you want to watch the program again, please go to TVER.