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00:00What the Kansai people love the most is bread.
00:05In fact, all the top 3 bread purchases last year were made in Kansai.
00:12In addition, in March 2025, the bread festival, the biggest bread festival in Japan, will be held in Osaka.
00:21It was my first time to be invited to a festival in Kansai.
00:24I was impressed that it was so exciting.
00:28This festival has been held all over the country, and the total number of visitors has exceeded 1.6 million.
00:38About 40,000 people came to Osaka this time as well.
00:42From Hokkaido in the north to Nagasaki in the south, 12 bread shops nationwide have gathered.
00:49The first bakery in Kansai is The Standard Bakers in Hanshin Umeda.
00:55It is a genuine bakery that is particular about raw materials such as home-made yeast and Hokkaido wheat.
01:04The most popular one is salted butter bread.
01:08It is a snack that makes you want to eat the taste of red bean paste and butter.
01:18Mr. Kosugi of the studio, please try it.
01:29The softness of this salted butter bread.
01:32It's crispy on the outside, but it's soft on the inside.
01:40In this way, bread in Kansai gets hot.
01:44Is it a gag?
01:45So, this time, behind the scenes of the bread festival,
01:49I held a bread festival in spring without permission.
01:54After all, I can't miss the cream bread.
01:56I can't miss it.
01:59Actually, the most important product at the bakery.
02:02The bread industry is at the forefront.
02:04I will show you the cream bread that is particular about Kansai.
02:08Cream bread that is loved by the elderly and the elderly.
02:12The hidden back was amazing.
02:16Is it a bread that makes you jealous?
02:19Yes.
02:22The bread of the element that the bakery was jealous of.
02:25It is a self-investigation.
02:28I really like it.
02:29In addition, it is listed as a hit product of Nikkei Trendy.
02:33What is the special Okan bread that can be sold out?
02:38Behind the scenes of the bread festival in spring.
02:42Let's get excited.
02:45I'm excited.
02:47I'm really excited.
02:52Everyone has a bread.
02:55How about you, Haru?
02:56I have a mini snack gold and a sandwich.
02:59I'm sorry. I said it with pinpoint.
03:01How old are you?
03:02You are the same age as us.
03:04I'm 28 years old.
03:06That's a lie. I'm 48 years old.
03:10We are more addicted to bread than students.
03:13Behind the scenes of the bread festival in spring.
03:16The bread industry is at the forefront.
03:18The cream bread that is particular about Kansai.
03:24Classic bread, croissant, French bread.
03:27There are various types of bread, such as bread, bread, etc.
03:34The bakery partner, a magazine that delivers important information to bread shops around the country.
03:43Let's ask Mr. Nakamura, the editor-in-chief, about the most important product for bread shops.
03:49It's a cream bread.
03:51Yes, cream bread.
03:54We conducted a survey of 415 housewives who go to bread shops more than once a month.
04:00We found that 40% of them buy cream bread once every three times.
04:06Including people with low frequency,
04:08About 70% of them said they would buy cream bread.
04:15To put it simply, if the cream bread doesn't appeal to customers,
04:18It will affect the sales of other breads, and the bread shop will not be popular.
04:25That's why the bread industry is at the forefront.
04:27Let's ask Mr. Nakamura, the editor-in-chief, about the most important product for bread shops around the country.
04:31The first one is...
04:33It's a perfect combination of brioche bread and homemade cream.
04:40Panejo Maretta in Motomachi, Kobe.
04:43If you look around the shop,
04:46There are a lot of people.
04:48Wow.
04:49There are so many people.
04:51What is the most popular cream bread in Kansai?
04:58The master of bread is at the forefront.
05:01Cream bread.
05:03First of all, Panejo Maretta, which makes a lot of people in Kobe.
05:08In front of the customers, there are more than 100 kinds of bread.
05:16It's a big hit that more than 2,000 breads are sold a day.
05:22The cream bread in this shop is called Koikina Cream Bread.
05:28At first glance, it looks like a small cream bread.
05:32But when you open it, there's a lot of custard cream.
05:38It's a rich and creamy custard cream that is made in the shop every day.
05:43It's a product that goes well with the fluffy texture of the brioche dough.
05:50Let's ask the owner about the importance of cream bread.
05:53I won't let you fool me.
05:55It's made of only dough and custard, so it's very technical.
06:00I can't miss cream bread in my business.
06:05Minami Takahashi, who loves cream bread.
06:08Please try it.
06:10Wow, it's packed.
06:12Thank you for the food.
06:15This is really delicious.
06:17I think it's okay to use all the brioche.
06:20It goes well with the cream bread.
06:22Next is the limit.
06:24Drowning? Drinkable cream bread.
06:28I've never seen a cream bread like this before.
06:31Paneportini, which has a shop in Fukushima-ku, Osaka City.
06:36It's a popular shop that sells 1,000 breads a day.
06:41It's a famous shop that's often featured in the media.
06:45However, for Paneportini, which has such a famous bread.
06:51If the cream bread slips, the shop will be in danger.
06:54The age range is very wide.
06:57From a small child to a five-year-old.
06:59That's right.
07:01Cream bread is a little different from that image.
07:05This is a particular cream bread that is so important.
07:09Look at this.
07:12The cream is about to burst.
07:14It's so soft that I can drink it.
07:16It's a drinkable bread.
07:19Look at this amount of cream.
07:23It's a big difference compared to a regular cream bread.
07:29There's a lot of cream on the thin skin.
07:31If you use a tong, it'll break.
07:34A special spatula is required.
07:37Mr. Arakawa, can you really drink it?
07:41Please try it.
07:43It's heavy.
07:46It's amazing.
07:50It's so soft.
07:55I'm drooling.
07:58That's the biggest problem.
08:01There's no way he's using so much cream.
08:06I like cream bread, too.
08:09But when I eat it somewhere else, I can't find the cream.
08:12I want to eat the cream in one bite, but I can't find it.
08:16I'm so sorry about that.
08:18I made it myself.
08:19I put a lot of cream in it.
08:21I made it with the feeling of eating cream.
08:24I don't think that's possible.
08:27Next, we'll take a look at the ideal cream bread.
08:34It's the evolution of the royal cream bread.
08:38Gourengerie Record is located in Hyogo, Kobe.
08:43There are 70 kinds of bread, such as the popular croissant with a fluffy texture,
08:47and the Danish bread with a lot of strawberries and custard.
08:54Matsuo is the chef of this shop.
08:57He has an unusual career.
09:00Until 13 years ago when he opened the bakery,
09:03he worked as a certification examiner.
09:09Why did he open a bakery that seems to be a completely different business?
09:14I thought bread making was very expensive.
09:16When I was thinking about the process of fermentation in science,
09:19I thought there was a way to make the bread soft without adding sugar.
09:24That's how I started making bread.
09:27This is the cream bread that Matsuo made by combining science and bread making.
09:37The smooth texture of the cream and the fluffy dough
09:41It's an evolution of the royal cream bread that you can feel the luxury in the simple taste of the old days.
09:52We don't use any dairy products or eggs.
09:56Instead of butter, we use coconut oil and don't use eggs.
10:03Custard, which is the key to the taste,
10:05uses milk, which is close to Shimane prefecture's fresh milk.
10:11It's healthy, but it's a cream bread with a sense of volume and satisfaction.
10:18I have a machine that measures blood sugar for 24 hours.
10:20When I eat bread while measuring blood sugar,
10:22I check the blood sugar level.
10:24I also make it while looking at the actual measurement.
10:30We found the importance of a cream bread from the point of view of a clinical examiner.
10:35Let's take a look at the behind-the-scenes in the studio.
10:40You've already eaten it.
10:42It's so delicious.
10:44As it says here, I like cream bread.
10:48No, it says bread.
10:50Please take a closer look.
10:52Cream bread.
10:54Wow.
10:56Don't give me that kind of message.
11:00Today, we had cream bread from Volantary Records.
11:04Let's eat it.
11:06It's pretty solid.
11:08It's heavy.
11:10It's heavier than a novel.
11:17It's thin.
11:19The color of the cream is different.
11:22What is this? It's my first time eating it.
11:24It's delicious.
11:26It's really smooth.
11:28I see.
11:32It doesn't come out of nowhere.
11:34I understand.
11:36When I talk to you, you say funny things.
11:39I understand.
11:41The cream doesn't come out of nowhere.
11:44Do you measure the amount of cream?
11:47I feel like I'm getting used to it.
11:49Of course.
11:51The cream absorbs moisture.
11:53The moisture is absorbed by the bread dough.
11:56That's how the moist dough is made.
11:59I think about that and the baking time.
12:03Cream bread is the most important product in the bakery.
12:07That's right.
12:08Most bakeries make cream.
12:11I think about how to make it and how much to make it.
12:16I didn't know there was such a thing in cream bread.
12:20If you look at the owner's face when you buy cream bread,
12:23you'll know.
12:25I understand.
12:27Customers don't like it.
12:30Based on his experience as a clinical examiner,
12:33Matsuo noticed the importance of cream bread.
12:38Cream bread is...
12:41What?
12:44It's trending in the Japanese media.
12:47What is cream bread?
12:54The original clinical examiner noticed that making bread is a science.
12:59I was surprised to see that part.
13:01What does that mean?
13:03You know, bread is often said to ferment.
13:06It's to make the bread swell.
13:08To make it swell, you need yeast and lactic acid bacteria.
13:13You ferment it with bacteria.
13:15When I was working as a clinical examiner,
13:18I was looking up what bacteria infected people.
13:21For example, I was looking up blood clots.
13:23I was always doing that kind of work.
13:25I used to cultivate bacteria.
13:28Fermentation is to grow good bacteria for the body.
13:31Cultivation is to grow bad bacteria for the body.
13:34In the end, the process was the same.
13:37When I thought about it,
13:40I realized that making bread is a science.
13:44Do you take data and measure the number of breads?
13:49Yes.
13:50For example, I measure blood clots.
13:52I have a machine that measures it for 24 hours.
13:55I have a machine that measures the amount of lactobacillus.
14:00I measure the amount of blood clots.
14:02I measure the amount of blood clots in bread.
14:05I try not to increase blood clots.
14:08This bread dough uses soy milk.
14:12I ferment soy milk and lactic acid bacteria.
14:15I ferment it to make it easier to absorb polyphenols.
14:19I'm working on that.
14:23Did you understand what I said?
14:26I'm sorry. I almost fell asleep.
14:30I'm sorry. I almost fell asleep.
14:34I'm going to drown.
14:37Mr. Matsuo noticed the importance of cream bread.
14:41Cream bread is a must-have in a child's growth process.
14:46What do you mean?
14:47I think everyone is the same.
14:49When I went to a bakery to buy bread as a child,
14:52I didn't buy cream bread.
14:55I don't think there are many people who have grown up without knowing cream bread.
15:02I feel responsible for my children's growth.
15:09So I have to think about nutrition.
15:14The most difficult thing is that children don't choose food based on nutrition.
15:19They have to eat delicious food.
15:21I try not to drop the minimum amount of protein.
15:24I'm trying to figure out how to do healthy things.
15:28The modern version of Mr. Jam is like this.
15:33I think I'm going to get rid of Baikinman.
15:38I'm going to buy Baikinman Touhou for the first time.
15:42I'm going to buy Baikinman Touhou for the first time.
15:46The modern version of Mr. Jam.
15:49URAMAYO Spring Fan Festival
15:52What's next?
15:53Self-investigation.
15:55Unexpected bread that the bakery is jealous of.
16:00Mochi is mochi. Bread is bread.
16:02It's best to ask a delicious bakery about delicious bread.
16:08So this time, URAMAYO is...
16:10Unexpected bread that the bakery is jealous of.
16:14Investigate in order.
16:17How delicious will the bread be in the end?
16:23Investigate in order.
16:25Hello, we are Time Keeper.
16:27I'm HIDEKI MATSUI.
16:29I'm HIDEKI MATSUI.
16:30We are Time Keeper.
16:36The start of this project is BOULANGERIE FRIAND in the hall.
16:42There are many bakeries in Kansai.
16:45What is the reason for choosing this bakery?
16:49There he is.
16:50He is the manager.
16:52This is a great uniform.
16:54This is the uniform I wore when I entered the international competition.
16:59He is amazing.
17:02This chef, Mr. TANIGUCHI, won the Montreal Dupin, which is also called the Olympic of bread.
17:10He is the best bread chef in the world.
17:15Mr. TANIGUCHI's shop has won the French bread in the world competition.
17:20I want to eat this.
17:22Pizza with a chewy texture.
17:26Katsukare bread with cutlet inside.
17:30There are about 130 kinds of bread.
17:33I value the dough.
17:36I eat the dough.
17:38This bread is not a trial product.
17:40This is a daily bread.
17:44This is a delicious bread.
17:47This is a delicious bread.
17:50This is a delicious bread made by the best chef in the world.
17:57This is a delicious bread.
18:00This is too light and heavy.
18:04This bread has the scent of butter.
18:06This bread is crispy and soft.
18:11The biggest feature of Mr. TANIGUCHI's bread is the balance of texture and taste.
18:18The average bread has 27 layers.
18:22Mr. TANIGUCHI's bread has 16 layers.
18:26This bread has a light and fluffy texture.
18:32This bread is the best bread in the world.
18:34This bread is very delicious.
18:37Mr. TANIGUCHI, do you have a bread shop that you are jealous of?
18:46I have a bread shop.
18:50What is the bread shop that the world's best bread maker is jealous of?
18:55This is a bakery called BAKETTO ANJU.
18:58BAKETTO ANJU?
19:00This bakery was established by a man who looks like my father.
19:06He passed away.
19:08My son runs this bakery.
19:10I run this bakery.
19:13I think this bakery is amazing.
19:17The bread that Mr. TANIGUCHI, the best bread maker in the world, is jealous of is BAKETTO ANJU.
19:26How delicious is this bread?
19:29We go to IZUMISHI from Kobe to investigate.
19:33I'm looking forward to meeting the best bread maker in the world.
19:40Let's go in.
19:46Look at this.
19:47There is almost no bread.
19:49It's still before 1 o'clock.
19:52Is this the store manager?
19:54This store is no longer popular.
19:57That's right.
20:00FURUMIE BAKERY in IZUMISHI, OSAKA.
20:04This is a store that is loved by the locals.
20:06It opens at 6 o'clock in the morning.
20:07It's so early.
20:08It's so early that most of the lunch boxes they visit are sold out.
20:13This is what it looks like at 7 o'clock in the morning.
20:18This bread is slightly sweet and moist.
20:22This is an egg bread that makes me feel nostalgic.
20:26This is a popular bread made by hand in the store every day.
20:31If I don't come here in the morning, the bread will be sold out before lunch.
20:36This bread is simple and tastes like wheat.
20:39TANIGUCHI is jealous of BAKETTO ANJU.
20:45This is amazing.
20:46Is this French bread?
20:48That's right.
20:49This bread is recognized by the store manager.
20:56This is crispy on the outside and moist on the inside.
20:58The ingredients are used to make the most of the ingredients.
21:01This is BAKETTO ANJU, which uses 100% French wheat and enjoys the natural sweetness of the wheat.
21:10The biggest feature is the texture.
21:14By aging the dough slowly for three days, the outside is crispy and the inside has a chewy texture.
21:24In 2006, he won the Grand Prix at the Japan Baguette Competition.
21:30Do you know TANIGUCHI?
21:32That's right.
21:33My father adored TANIGUCHI.
21:39TANIGUCHI's father, SAKATA, was TANIGUCHI's mentor.
21:45He died before he could teach his son how to make bread.
21:49Now TANIGUCHI is TANIGUCHI's mentor.
21:52This is amazing.
21:54I have no choice but to make this a morning drama.
21:59Let's talk to SAKATA about this issue.
22:04I have something I want to ask you.
22:08Is there anything that you are jealous of?
22:16Please tell us.
22:20I'm jealous of MESON MURATA from Kobe.
22:24MESON MURATA?
22:25He is different from ordinary baguettes.
22:29MESON MURATA is also a pervert.
22:34The bread that SAKATA is jealous of is a hard-boiled bread made by a pervert.
22:43What is a pervert?
22:46Let's go back and forth from IZUMUSHI to KOBE.
22:50This is MESON MURATA.
22:52MESON MURATA is a bread pervert in this town.
22:57This is good.
22:59This is fashionable.
23:00There are many kinds of bread in the store.
23:04I have never seen this kind of bread.
23:08MESON MURATA is a popular store all day long.
23:14This is a colorful DENISHI with a lot of fruits.
23:18This is a bread with a lot of fruits.
23:20This is a bread with a lot of fruits.
23:28Can I eat this?
23:30Of course you can eat this.
23:33There are 40 to 50 kinds of bread from all over the world.
23:39I want to meet MESON MURATA.
23:42I want to meet MESON MURATA.
23:44MESON MURATA has appeared.
23:47This is MESON MURATA.
23:48Thank you very much.
23:51You look like a pervert.
23:57This is MESON MURATA.
23:59He is a bread pervert.
24:04What are your particularities in making bread?
24:08I spend a lot of time making bread.
24:12Do you spend a lot of time?
24:14I spend a lot of time making bread.
24:16I make a story with each bread.
24:20I put bread in my mouth.
24:22I put bread in my mouth.
24:24I make a story with each bread.
24:28That's deep.
24:30You are a bread pervert.
24:31I don't know.
24:35I didn't eat 100 pieces of bread.
24:38I didn't understand it, so I ate it.
24:42This is a hard bread.
24:48This is a hard bread.
24:51This is delicious.
24:54This is delicious.
24:56This has a strong taste and sweetness.
24:59This is a hard bread.
25:02This is a hard bread.
25:04MESON MURATA is particular about bread.
25:08Fermentation.
25:11Fermenting at a low temperature for a long time makes the dough soft.
25:18Fermentation brings out the sweetness and umami of wheat.
25:24Is there a bread shop that you are jealous of?
25:30There is.
25:32I am a bread pervert.
25:36His name is FUNAI CHEF.
25:40FUNAI is a food pervert.
25:45I'm a food pervert.
25:48I can't think of a bread shop.
25:50I can't think of a bread shop.
25:56I am a bread pervert.
25:58Murata is jealous of bread.
26:01This is the only bread that can only be made by a chef.
26:06He goes to a shop to find out what kind of bread it is.
26:11I'm a bread pervert.
26:13I'm a chef.
26:16Please wait a minute.
26:21I'm FUNAI CHEF.
26:23I'm FUNAI CHEF.
26:27Murata from MESON MURATA asked me if there was a shop that I was jealous of.
26:35I told him that bread is very delicious.
26:38Is that so?
26:39I came here to interview you.
26:44It's a little difficult today.
26:50Unfortunately, they couldn't meet the bread made by a food pervert.
26:56This is FUNAI CHEF.
26:58He became a patissier from a bread maker.
27:00He became a French chef.
27:04He returned to being a bread maker.
27:06He has a strange career.
27:11From that experience, he created bread that can't be made by a normal bread maker.
27:18Unfortunately, he couldn't meet the bread made by a bread maker.
27:23This time, we prepared it in the studio.
27:29It was a great show.
27:31Did you find anything interesting?
27:33I'm curious about the last one.
27:35TANSEI.
27:39TANSEI is located in TAKATSUKI, OSAKA.
27:4230 minutes before the opening, there is a queue of more than 30 people.
27:49It's amazing.
27:50At lunchtime, it's sold out.
27:54The bread that only cooks can make.
28:01This time, FUNAI CHEF made bread that can't be made by a normal bread maker.
28:08That's great.
28:10That's amazing.
28:11Isn't it beautiful?
28:14This is a shrimp chili sandwich.
28:17That's a lot.
28:19Shrimp and eggs are sandwiched in the puff pastry.
28:24It looks like a Chinese bento.
28:27In the middle is a thick-baked egg and a black pork sandwich.
28:31The soup of the egg and the black pork go well together.
28:36This is angus beef, homemade bolognese sauce and mashed potatoes.
28:42I want to eat this.
28:44I want to eat bolognese.
28:46What should I do?
28:48There are two types of bread.
28:50Choose the bread you want to eat with your fingers.
28:52This is fun.
28:54This is a lot of fun.
28:56Let's play rock-paper-scissors.
28:58You can't eat this.
28:59There are six people.
29:02There is one person.
29:04Why?
29:06You can't eat all of them.
29:08Why?
29:10Let's play rock-paper-scissors.
29:12You can't eat all of them.
29:14Why?
29:15There is no point in playing this game.
29:18This is a game.
29:20I'm a man.
29:25One, two, three.
29:27One, two, three.
29:30One, two, three.
29:33Wait a minute.
29:34Are you okay?
29:36This is bad.
29:38Minami, are you okay?
29:40Are you okay?
29:44This is the worst.
29:51Rock-paper-scissors.
30:02What are you doing?
30:08This is a rampage.
30:10This is a rampage.
30:12This is a rampage.
30:14Everyone, please choose one.
30:17This is very interesting.
30:19I don't know if I should hold the bread.
30:21I don't know if I should hold the bread.
30:23I don't know if I should hold the bread.
30:25This is hard.
30:27This is soft.
30:29This is easy to eat.
30:32This is a great balance.
30:34This is delicious.
30:36This is delicious.
30:38This is a mint sauce.
30:40There are various flavors of mashed potatoes.
30:43The bread is also very fresh.
30:45This goes well with the bread.
30:48I was wondering if there was a mashed potato.
30:50I was wondering if there was a mashed potato.
30:53This is delicious.
30:54This is perfect.
30:55This is the best.
30:56I will eat this.
31:00This is delicious.
31:02This is not the shrimp in the bread.
31:05This is a high-class Chinese shrimp.
31:09This is very delicious.
31:11Shut up.
31:13Shut up.
31:15Shut up.
31:18This looks delicious.
31:20This is delicious as soon as you chew it.
31:24The soup is overflowing.
31:28This is thick.
31:30This is delicious.
31:32This is delicious.
31:35This is the next entry.
31:41This is also published in Nikkei Trendy.
31:44This is the behind-the-scenes of the bread.
31:48This is the December issue of Nikkei Trendy.
31:51This is the best 30 products of the year.
31:54This is the Osaka bread.
32:00What kind of bread is this?
32:03This is the number walk of Abeno Harukas.
32:09This is a cook house that has more than 20 stores in Kansai.
32:15This is a bread shop that has been in business for 80 years.
32:20This is a melon bread shop that is popular for its crispy texture.
32:24This is a Frank bread shop that is popular for its soft bread dough.
32:29This is a bread shop that is popular for its soft bread dough.
32:32I'm going to buy this bread.
32:35This bread is popular on SNS.
32:38I want to eat this bread once.
32:42Recently, many people have come to buy bread.
32:47This is the bread.
32:50This is the bread.
32:53This is a bread with the name of the bread shop.
33:00This is a bread with the name of the bread shop.
33:09This is a custard cream bread.
33:14This is a soft bread.
33:19This is a souvenir of my son from Kanto.
33:24The size and appearance of this bread are good for souvenirs.
33:30There are more and more stores selling this bread.
33:33I ate this bread for the first time.
33:35I feel nostalgic.
33:38The owner of this bread has a problem.
33:44Look at the back of this bread.
33:48Nice to meet you.
33:50I made this bread as a souvenir of Osaka.
33:55He was originally an IT engineer in a general company in Tohoku.
34:02After the Great East Japan Earthquake, he joined the cook house run by his father.
34:08However, there were two problems with the cook house at that time.
34:13We are a bread shop in Osaka.
34:16It is difficult to predict that the population of Osaka will increase.
34:24It is difficult for us to increase sales as a company.
34:30Only Osaka's customers can't see any more sales.
34:36And there is another problem.
34:39Not many people recognize us as a bread shop in Osaka.
34:46The cook house has a lot of stores in the station and commercial facilities.
34:50The problem is that it is not recognized as a brand because it is too involved in everyday life.
34:58In order to solve these two problems, the president analyzed the sales that no one did at that time.
35:04Everyone is using all the colors.
35:08I didn't notice it at all, but milk bread was the most popular.
35:17The milk bread at the end of the store was the most popular.
35:24Okanpan became the main product using milk bread.
35:30This is a hit.
35:31Okanpan alone is 10% of the total sales of the company.
35:38Okanpan is really popular.
35:43In addition, there is another factor that makes Okanpan popular.
35:47That is the Okangoroku written on the package.
35:52Mr. Yoh laughs at the number of wrinkles.
35:56I don't know, but I can understand your lie.
36:02There are 12 kinds of Okangoroku.
36:07The employees of the cook house came up with the Okangoroku.
36:11It was a souvenir of Osaka, so I wanted to convey the kindness of Okan in Osaka.
36:19My mother is the generation of Okan.
36:22I remembered the words that Okan often said.
36:26Let's take a look at the back of Okanpan in the studio.
36:33I will introduce you again.
36:35This is TADA SHUNSUKE, the president of the cook house.
36:38This is TADA YUI, his wife.
36:40Nice to meet you.
36:42I'm glad to meet you.
36:44I watched this program.
36:49I'm glad to meet you in person.
36:53I was excited when I saw you.
36:55I thought the president was here.
36:57This is the back of Okanpan in the studio.
36:59This is a sample made by TADA SHUNSUKE, a former IT engineer.
37:03This is a sample made by TADA SHUNSUKE, a former IT engineer.
37:05I want to make a souvenir bread that is popular on SNS.
37:08This is Okangorok.
37:11What does this mean?
37:13I bought Okanpan as a souvenir.
37:17I want to give this to someone as a gift.
37:19I want to convey the joy of Okangorok in this package.
37:30I was able to convey the joy of Okangorok on SNS.
37:34You don't look like a person who uses SNS.
37:39You are good at analyzing and creating information.
37:45Your wife is a mother-in-law type.
37:50You are from TOHOKU, right?
37:51I'm not from Osaka.
37:53What did you think when you first saw Okangorok?
37:56I thought the Kansai dialect was very attractive.
38:02Everyone was very particular about making Okangorok.
38:05I thought I could make Okangorok right away.
38:07It took me about a year and a half to make Okangorok.
38:11Which Okangorok did you like the most?
38:19I didn't like it very much.
38:22I didn't like it very much.
38:25That's right.
38:27You didn't tell me where you were going.
38:31If you eat Okangorok, you will be able to sell it.
38:33If you eat Okangorok, you will be able to sell it for free.
38:36What does this mean?
38:37This is the day when Okangorok was released in July last year.
38:43We held an event to distribute Okangorok in Umeda and Namba.
38:50It's hard to sell Okangorok in Osaka.
38:54We held an event to distribute Okangorok in Umeda and Namba.
38:58We held an event to distribute Okangorok in Umeda and Namba.
39:02You are a strong woman.
39:04You are a strong woman.
39:06What do you think of Okangorok?
39:09I thought I could make Okangorok.
39:11I thought I could make Okangorok.
39:16There are many people who are ready to make Okangorok.
39:20You may have seen it.
39:23This hypothesis was successful.
39:27This hypothesis was successful.
39:28Okangorok is the second one.
39:31I have a few suggestions.
39:34This is what my mother said.
39:37This is what my mother said.
39:38It's not a flower, it's money.
39:40It's not a flower, it's money.
39:41It's like Tokyo.
39:44My father brought a bouquet to White Day.
39:48The episode is Tokyo.
39:50Really?
39:52My mother gave Valentine's Day to my father.
39:55My father brought a bouquet to White Day.
39:57My father brought a bouquet to White Day.
39:58It's like Tokyo.
39:59It's like Tokyo.
40:00It's different.
40:02It's different.
40:03Yuuga.
40:04Haru.
40:05I was told by someone in Osaka.
40:08You are handsome.
40:09You are handsome.
40:10You look like Joe Michida when you were young.
40:13You said that.
40:14You said that.
40:15You are handsome.
40:16You are handsome.
40:17You are handsome.
40:18You are beautiful.
40:19It's an old saying.
40:21It's an old saying.
40:22I don't know if it will be corny.
40:24I don't know if it will be corny.
40:28Don't blame me for everything you lost.
40:35I was very angry.
40:39Don't blame me for everything you lost.
40:42She really says something good.
40:44You have good solutions.
40:47Tada-san, did you find anything good?
40:48I found this one of Arakawa-san.
40:50Oh!
40:50It's really interesting.
40:51Can you show it to the audience?
40:53Yes, I can.
40:53Oh!
40:55Maybe they'll use it!
40:55Maybe?
40:56I'm so happy!
40:57Amazing!
40:58Really, because...
41:00It's so low-level.
41:01What?
41:04We're not even doing anything properly!
41:07As they were going around to interview various bakeries,
41:09they noticed something interesting.
41:12It is...
41:15Aren't there a lot of places where bakeries are run by a couple?
41:19It's like they're fighting.
41:21They're there from morning to night.
41:24It's going to get worse.
41:26It's going to be hard to negotiate.
41:28That's right.
41:29It's impossible.
41:31The couple of bakeries seems to have a lot of fights.
41:36Will the couple of bakeries be okay?
41:40Let's take a look at what's going on behind the scenes.
41:46Two bakeries run by a couple.
41:51First, this is Komugi-yan in Tarumiku, Kobe.
41:55It's a famous bakery for its delicious dough.
42:01They sell a lot of meat, such as beef curry bread.
42:06It's cheap.
42:08This couple runs such a bakery.
42:16And the other bakery is Hana-Pan Seisakusho in Suita, Osaka.
42:22It's a bakery with more than 50 types of bread,
42:24with the concept of an old-fashioned bakery.
42:27One of their recommendations is Mentai France,
42:31which has a lot of mentaiko cream.
42:34The couple lives with a wife who is 153cm tall and a husband who is 190cm tall.
42:40Nice to meet you.
42:42Nice to meet you, too.
42:46Let's take a look at what's going on inside the couple of bakeries.
42:53Let's start with the couple of bakeries with a height of 40cm.
42:57It's hard to find a kitchen.
42:59Did you put chocolate on it?
43:00Yes, I did.
43:01I almost forgot to put chocolate on it.
43:03I almost forgot to put chocolate on it.
43:05It was a little scary.
43:07It started in 5 seconds.
43:12Is it okay for the couple of bakeries to live with a wife?
43:17Let's take a look at the two bakeries, Komugi-yan and Hana-Pan Seisakusho.
43:24Did you put chocolate on it?
43:26Yes, I did.
43:27I almost forgot to put chocolate on it.
43:29I almost forgot to put chocolate on it.
43:31I told you to leave the door open.
43:35I told you to leave the door open.
43:40It's noisy.
43:43The couple of bakeries with a height of 40cm.
43:46The couple of bakeries with a height of 40cm.
43:50The husband of a regular salaryman.
43:55The wife of a baker.
43:59The wife of a baker.
44:03The wife of a baker.
44:07The wife of a baker.
44:13It's hot.
44:19Can I eat it?
44:21Of course.
44:25It's good.
44:27It's good.
44:30The bread that the husband left in the corner of the tray.
44:35The wife is eating it as a snack.
44:38I love to eat it as a snack.
44:42So, I leave it in the corner of the tray when I can't find it.
44:44So, I leave it in the corner of the tray when I can't find it.
44:46I enjoy eating it every day.
44:50It's really good. Please try it.
44:54He thought he could make his wife happy with the bread.
45:01Do you have any complaints about your wife?
45:03Complaints?
45:05I don't know.
45:07I'm not sure.
45:10But I don't think there's anyone who works as hard as I do.
45:15There are pictures of the couple of bakers.
45:20They seem to get along well.
45:24That's not what I wanted to hear.
45:27Let's go back to the couple of bakers.
45:31The couple of bakers.
45:34The wife of a baker.
45:36The husband of a baker.
45:38What do they have in common?
45:40I want him to tell me what he has in common.
45:45The husband of a baker.
45:49But sometimes it affects the husband.
45:54I look at the temperature with the beautiful color of the bread.
45:58I will be known as a baker.
46:06I think the hot bread make the man want to change the color of the bread.
46:09So, the temperature of the oven will be changed every day.
46:11Then, one day, the ideal bread of the wife was completed.
46:16It's been a while since we had a fight, but we get along well, so we don't kiss.
46:28We fight a lot, but the result is good.
46:32We are always together, so we can talk about anything.
46:35It's because we are working as a couple.
46:39They fight a lot because they are always together, but it's hard for them to misunderstand each other.
46:48In the end, she taught us how to get along with each other for the sake of getting along with each other.
46:55If I say I'm sorry, she says,
46:58or if I say she'll fix it, she says,
47:01it's fine.
47:04In any case, Nakamura-san apologizes right away.
47:08I feel like I'm going to win.
47:13In the past, I wrote a letter to her.
47:17On purpose.
47:19I'm going to win in the future.
47:23It's not a good relationship, so it's not a good relationship.
47:26It's because they say what they want to say.
47:29It's good to get along with each other.
47:32I understand why she doesn't apologize.
47:38Once you apologize, it's full of things you shouldn't apologize for.
47:44I understand.
47:46I've already crushed all the switches.
47:49If something happens, I'll say,
47:51I'm sorry.
47:53I'm doing something weird.
47:55I'm sorry.
47:58I'm sorry.