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00:01Today, I'm meeting up with Kento Nakajima, who's singing the theme song.
00:07It says Ichigo here.
00:10Does that mean we're going strawberry hunting?
00:13That's great. It's the season right now.
00:15Mr. Kohinata!
00:16Yes?
00:18Huh? Where?
00:21Here, here.
00:22Oh, there he is!
00:24Please wait a moment.
00:26I'll be waiting.
00:31Thank you for waiting.
00:34Good morning.
00:35Good morning.
00:36Nice to meet you. I'm Kohinata.
00:38I'm Kento Nakajima. Nice to meet you.
00:40I'm looking forward to working with you today.
00:43Likewise.
00:44Um, can I call you Kento-kun?
00:49I'm very happy to be able to call you Kento-kun.
00:55That's great.
00:56First of all, thank you for the wonderful song.
00:59The lyrics also have a train in the middle, right?
01:03I'm very happy that the song I wrote is playing on the show.
01:09Um, the train in the middle of a dream also means finding a new dream,
01:14so I'm very happy that by writing those lyrics,
01:17I'll be able to have a wonderful journey with the train in the middle
01:21and find a new dream.
01:25That's great.
01:27So, Kento-kun, are you going strawberry hunting today?
01:30That's right.
01:31Um, but the reservation for strawberry hunting was so popular that I couldn't get it.
01:38What?
01:39So, instead, I'd like to go to a strawberry auction and eat a rare variety of strawberries.
01:46Oh, that's great.
01:47Let's go.
01:49Let's go.
01:56Oh, so this is the auction.
01:59Hello.
02:00Welcome.
02:01Hello.
02:02Hello.
02:03Good morning.
02:04We have a lot of strawberries.
02:06Wow, it smells so good.
02:10There are so many kinds.
02:14These are the big strawberries for the auction.
02:17Oh, for the auction.
02:20Yes.
02:21But everyone buys them so that they can eat them individually.
02:25Oh, so you increase the price yourself.
02:27That's right.
02:28That's right.
02:29Yes.
02:30And the ones we're harvesting today are the ones with the marks, the ones with the magnets.
02:34Yes.
02:35The ones are lined up today.
02:36The ones that say premium are the precious kinds of strawberries.
02:40That's right.
02:41Yes.
02:42They become strawberries, so we call them premium.
02:45I've never heard of the variety called Shinku no Misuzu.
02:49It's a strawberry from a farmer in Chiba Prefecture.
02:55I see.
02:56The color is close to black.
02:59We usually call them black strawberries.
03:03This is Shinku no Misuzu.
03:05This is Shinku no Misuzu.
03:07I see.
03:09Is this a real strawberry?
03:12Yes, it's a real one.
03:14I didn't come to a jewelry store, did I?
03:17It looks like a ruby.
03:19It's huge.
03:20Yes.
03:21Sometimes we can get a bigger one.
03:23What?
03:24It's bigger than this.
03:26Can I hold it?
03:27Yes, you can.
03:28It's huge.
03:31Wow, this is amazing.
03:34Is this a variety that grows this big?
03:38Yes, this is a variety that grows this big.
03:43It's a variety that grows this big.
03:48I see.
03:50There's a strawberry daifuku, too.
03:53You can cut it so you can eat it.
03:55You can eat it, too.
03:57Is the daifuku sold individually?
04:00Yes, you can put your favorite strawberry in it.
04:03I see.
04:04By the way, what's the name of this white strawberry?
04:08It's called Tenshinomi.
04:10It has a refreshing taste, but it's sweet.
04:14I see.
04:15If you put this strawberry on this pink bean paste and eat it,
04:20I think the color of white and pink will be beautiful.
04:26I see.
04:27So it's interesting to match them.
04:30It's up to you.
04:31Yes.
04:33It's the same size.
04:34I'd like to try it.
04:37Here it is.
04:39Wow.
04:40This is the pink misuzu.
04:42Wow.
04:44Is this a strawberry?
04:47It's a strawberry.
04:48Wow.
04:49This is also a big pink misuzu that has increased its sugar content to the limit.
04:54Yes, it's growing.
04:57I also recommend this.
04:59It's a comparison series of Benihoppe, Tenshinomi, and black strawberries.
05:04It's a comparison series.
05:05It's a comparison series.
05:06And daifuku?
05:07Yes.
05:08I'd like to have one of koshian cream and one of red bean paste.
05:11One of each.
05:12Yes.
05:13I see.
05:14It'll be 3,406 yen.
05:16Okay.
05:17Here's the receipt.
05:19It's automatic.
05:20Yes, it is.
05:23Can I eat this outside?
05:25Yes, please.
05:27You bought a lot.
05:31Yay.
05:32Yay.
05:37I'm glad I can eat it right away.
05:38Me, too.
05:46I'm excited.
05:49First of all, the pink misuzu.
05:51The large version.
05:53Wow.
05:55It's amazing.
05:57Is this really a strawberry?
06:00Mr. Koginata.
06:01Yes.
06:02This is a strawberry.
06:03I'm surprised.
06:04It's almost a mushroom.
06:10This isn't how you eat a strawberry.
06:15It's amazing.
06:18It's sweet.
06:21Wait a minute.
06:25It's really good.
06:27I can taste a strong strawberry flavor.
06:29That's the pink misuzu.
06:32Next,
06:34the pink daifuku.
06:37I'm going to put the angel fruit in the tsubu-an.
06:46This is the best.
06:47It's good.
06:49Let's eat.
06:55How is it?
06:58It's good.
07:00Tsubu-an has a strong sweetness,
07:04but the angel fruit has a refreshing sweetness.
07:08So,
07:10it's a perfect combination.
07:15I see.
07:16It's a perfect combination.
07:17I think it's the best.
07:19At the strawberry farm,
07:23they sell the strawberries they harvested in the morning.
07:29The variety changes day by day,
07:31but there are also packs of large strawberries and rare varieties.
07:35They are so popular that they are sold out in the morning.
07:41The computer controls the temperature and humidity in the house,
07:46so you can get sweet and large strawberries.
07:55You can also enjoy strawberry harvesting on Saturdays, Sundays, and holidays.
08:02Rare varieties and large strawberries are available for 30 minutes.
08:09I bought a lot of strawberries.
08:11It's fun to do it at home.
08:17Thank you very much.
08:19Thank you very much.
08:20Thank you very much.
08:23It was the best.
08:24I was very satisfied.
08:29What's wrong?
08:31There is a road with a good atmosphere.
08:36Which one?
08:39Here?
08:40It's Fureai-dori.
08:43Here?
08:45It's Fureai-dori.
08:47Shall we go?
08:48Let's go.
08:51There are quite a few people walking.
08:53Yes.
08:55It's quite far to the bus stop,
09:01but if it's a road with a good atmosphere,
09:05I don't care about the distance.
09:07That's true.
09:09After enjoying the walk,
09:11we took a 20-minute bus ride to Yotsukaido Station in JR.
09:18Today, we will travel from Yotsukaido Station to Sobu Main Line.
09:27Yes.
09:38Yotsukaido Station
09:42Sobu Main Line
09:48I've been on Sobu Main Line,
09:50but I haven't been on Sobu Main Line.
09:53I'm looking forward to Kento and Braritabi,
09:55who grew up in Uraesu.
10:09Next stop is Higashi-chiba.
10:12Higashi-chiba.
10:15I've been to Chiba Station and Chiba many times,
10:22but I've never been to Higashi-chiba,
10:25so I was curious about it.
10:34Higashi-chiba.
10:35Higashi-chiba.
10:37This is in front of the station, isn't it?
10:40Yes, it is.
10:42It's quite simple.
10:45It doesn't feel like it's in front of the station, does it?
10:52The restaurants there are quite good.
10:54Where?
10:57Oh, that's right.
10:59The ramen here is good, too.
11:03Gaki Daisho.
11:07This way?
11:08Let's go this way.
11:09Okay.
11:18What is this place?
11:22Sudo Becks.
11:25Sudo Becks.
11:28The craftsmanship.
11:30That's a good pronunciation.
11:31Let's go inside.
11:33Okay.
11:38Hello.
11:40Welcome.
11:42Higashi-chiba.
11:52This is a bag shop I found in Higashi-chiba.
11:56Hello.
11:58Welcome.
11:59Hello.
12:01Hello.
12:02Welcome.
12:03Hello.
12:08Wow.
12:09There are many kinds of bags.
12:12Yes.
12:13These are all handmade bags.
12:15Handmade?
12:16Yes.
12:17This is the space where I make them.
12:19Do you still work here?
12:21Yes, I do.
12:24Sudo Becks.
12:25Yes.
12:26Sudo makes these bags.
12:29Sudo makes them?
12:30Yes.
12:31There is no twist.
12:32It's straight.
12:34It's easy to understand.
12:35Please take a look.
12:38There are many kinds of bags.
12:42There are tote bags and backpack bags.
12:50What is this?
12:53This is a plastic bottle case.
12:56A plastic bottle case?
12:57Yes.
12:58The size above is for convenience store coffee.
13:03This one?
13:04Yes.
13:05I bought it and put it on the handle of my bicycle.
13:09I ordered it with the order that I wanted a bag that I could carry.
13:14I see.
13:15So, the idea of the customer and your creativity were mixed.
13:20Yes.
13:21Many of the bags I make were ordered by customers.
13:29There are many kinds.
13:31There are many kinds.
13:32Which one?
13:35This is great.
13:37There are many things I want.
13:39The red and black ones are book covers.
13:45Wow.
13:46I want to read a book like this.
13:50It's cool.
13:51Actually, I got the order from a customer.
13:54I asked him if I could make something like this.
13:58What is the most popular one in this store?
14:06This one.
14:08It's a series called Custom Tote.
14:10Custom Tote?
14:12This one?
14:13Yes.
14:14The finished product is this green bag.
14:17This one?
14:18Yes.
14:19The size is like this.
14:22You can choose the color of the bag and the length of the handle.
14:27It's a series called Custom Tote.
14:30You can make it in about a month.
14:34I see.
14:35You can choose 10 colors for the color.
14:41Wow.
14:42This is the finished product.
14:44There are many colors.
14:46For example, like this.
14:47Yes.
14:48You can make a combination like this.
14:50The color is vivid.
14:53It's easy to hold.
14:56There are many contents.
14:58It's a perfect tote bag for everyday use.
15:01Yes.
15:02You can put a script in it.
15:03I see.
15:05Sudo Bags is a company that specializes in hand-made products.
15:11Sudo-san, the owner of the company,
15:14is in charge of the detailed orders of the customers
15:17by using hand-made fabrics such as cotton and linen.
15:22There are bags made of hand-made bags from convenience stores.
15:28There are bags that fit six cans of beer.
15:32There are many products that were born from orders.
15:36There is also a workshop where you can experience making tote bags.
15:43I'll buy these three items.
15:47A coin purse and...
15:50A pen case.
15:51A pen case.
15:53It's made of cotton and linen.
15:56It's a round tote bag.
15:59There are many things in it.
16:02Yes.
16:037,800 yen and...
16:0511,880 yen, please.
16:08Okay.
16:0912,000 yen, please.
16:10Thank you very much.
16:12I'll keep it.
16:13Thank you very much.
16:14Please use it well.
16:15I'll use it well.
16:16Kento-kun, you found a good one.
16:19All right.
16:22Kento-kun and Nakajima-kun's journey on the Sobu Main Line.
16:25The next passenger is...
16:28Funabashi.
16:31Funabashi.
16:34I used to go there a lot.
16:37I used to go to the shopping mall a lot.
16:39I see.
16:41Like Lala Port.
16:42Yes.
16:44I think I used to go to Funabashi a lot.
16:47Let's walk around Funabashi for the first time in a while.
16:54It's really nostalgic.
16:57It hasn't changed much, has it?
17:04Hello.
17:07Like a friend, I'm Kenty.
17:11When I get the nickname Kenty,
17:14everyone calls me like a friend.
17:17That's a good thing.
17:20Is it this way?
17:23Is it this way?
17:27Hello.
17:40What is it?
17:41What kind of shop is this?
17:46It's a shop of Northern European cuisine and honey.
17:50It's a shop of Northern European cuisine and honey.
17:52Honey?
17:53Sumo brawler, meatball, calorie pie.
17:58I only know meatball.
18:00Me, too.
18:01What else is there?
18:05Let's go this way.
18:07It's interesting.
18:09I think so, too.
18:17It's open, right?
18:19I think so, too.
18:23It's stylish.
18:25Hello.
18:26Welcome.
18:28Hello.
18:29Hello.
18:30Hello.
18:31Welcome.
18:32Here you are.
18:34Here you are.
18:36It's a very stylish shop.
18:38It is.
18:41Wow.
18:45I love this atmosphere.
18:49Here you are.
18:51Hello.
18:52Here you are.
18:57It's a shop of Northern European cuisine and honey.
19:02It's a shop of Northern European cuisine and honey.
19:10I haven't enjoyed your dishes.
19:15What made you start this shop?
19:18I started this shop because I collect honey.
19:25Honey is often introduced in Northern European mythology, Greek mythology, and Vikings.
19:35So, I started this shop because I thought it would be good to combine Northern European food with alcohol.
19:41I see.
19:42You started this shop because of alcohol.
19:43That's right.
19:44I see.
19:45There are sumo brawler and meatball in the lunch menu.
19:52I've only heard of meatball.
19:56I've heard that you arranged traditional Finnish dishes.
19:59Yes.
20:00It's called Kalerijapai.
20:01Kalerijapai.
20:02Could I have one Kalerijapai?
20:05Sure.
20:06Here you are.
20:09If you don't mind, I'd like to pair it with honey.
20:19Honey?
20:20Would you like to have a drink with me?
20:22No, thank you.
20:23Are you sure?
20:24Yes.
20:25I'd like to have a drink with you.
20:30I'd like to have a drink with you.
20:36I've never heard of honey.
20:40Is it popular in Northern Europe?
20:43Yes, it is.
20:48It is said that it is the oldest alcohol in the world.
20:52There is a theory that it existed about 10,000 years ago.
20:5810,000 years ago?
20:59Yes.
21:00We have more than 100 kinds.
21:03If you don't mind, I'd like to show you the shelves.
21:05Sure.
21:11This is just a part of it.
21:13Wow.
21:14We have Japanese, Polish, Canadian, and Danish.
21:21Is honey alcohol like honey?
21:25Yes, it is.
21:26The sweetness of honey stands out.
21:28I'm looking forward to it.
21:31Here you are.
21:35It looks like whiskey.
21:39This is Lithuanian.
21:41It's called Torakai.
21:43Torakai.
21:44The name of the capital of Lithuania is the same as the name of honey.
21:49It's an easy-to-drink alcohol.
21:52I see.
21:54It smells really sweet.
22:00I can tell it's delicious by its smell.
22:10Wow.
22:12Is it good?
22:14Yes, it is.
22:15Does it taste like honey?
22:17Yes, it does.
22:18It tastes like sweetened white wine.
22:25Here you are.
22:28It's a Caleria pie.
22:29Wow.
22:30It comes with soup.
22:32What?
22:33Here you are.
22:34What?
22:36This is the main dish, Caleria pie.
22:39It's made of rye flour and wheat flour.
22:42It has milk porridge in it.
22:46It was baked in the oven.
22:48It's like a kind of Doria.
22:51It's easy to understand.
22:53On top of it, there is egg paste, smoked salmon, and ham.
23:00It's easy to eat with honey.
23:02Salmon is famous in Finland.
23:04Yes.
23:06Here you are.
23:10I don't think there is much connection with Japanese cuisine.
23:14What does it taste like?
23:16I don't know.
23:18It's good.
23:20Oh, there is porridge in it.
23:23Yes, it is.
23:27I didn't know Japanese people eat porridge.
23:36How is it?
23:38It's good.
23:40It's good.
23:43It's good.
23:45I've never tasted the softness of porridge.
23:53But it's easy to eat because of salmon.
23:59It's a good dish.
24:01It's easy to eat because of salmon.
24:03It's a good dish.
24:05I've never heard of it.
24:09I'll try the ham.
24:17How is it?
24:21The saltiness of the ham is just right.
24:25I can feel the saltiness of the ham.
24:31I see.
24:32Have you been to the North Pole many times?
24:35Actually, I've never been to the North Pole.
24:41Are you serious?
24:43I used to work in a restaurant.
24:46I've never been to the North Pole.
24:49I've been to other countries.
24:51What do you mean?
24:52I want to go there someday.
24:54Until then, I've been translating local recipes and reproducing them.
25:03That's amazing.
25:05So you speak the North Pole language.
25:08Yes, I do.
25:10I don't have any memories of the North Pole yet.
25:12Wait a minute.
25:15Mr. Kobayashi is interested in the culture of the North Pole because he likes movies about medieval Europe.
25:22The traditional Finnish dish, Kaleria Pie, is made with milk and bouillon,
25:28wrapped in a dough made of rye wheat and wheat flour,
25:31and baked in the oven.
25:33It's a dish from the Kaleria region.
25:38It's served with salmon and raw ham,
25:41and it's arranged in a way that Japanese people can easily eat.
25:47In addition, you can enjoy various dishes from the North Pole,
25:51such as Danish Smørrebrød and Swedish meatballs.
25:57I've never been to the North Pole, but I love the North Pole.
26:01It's a dish with my husband's love.
26:08The next train is Shin-Koiwa.
26:12I've never been to Shin-Koiwa, but it looks like this.
26:17There's a pretty big shopping street.
26:20Yes, there is.
26:22It says it's from here to Edogawa.
26:26Really?
26:28Oh, it's true.
26:30It's here.
26:32From here, jump like this and go to Edogawa.
26:38Let's walk to Edogawa.
26:42There's a park.
26:45Let's go in.
26:50Let's go from here.
26:52It looks like a good road.
26:56It's a healthy road.
27:05It's nice.
27:07Right?
27:10What?
27:13Isn't there a crab?
27:14Really?
27:16It's a toy, isn't it?
27:18What?
27:21I was surprised.
27:23Wait a minute.
27:25Did someone leave it here?
27:27It's not from this park, is it?
27:29Is it from this park?
27:31Really?
27:33It's from this park.
27:35I can't get it.
27:36I can turn it.
27:40I can't get it.
27:43It's an interesting way to play.
27:45It's interesting.
27:51The healthy road is almost over.
27:54Let's walk around here a little more.
28:00It's a perfect residential area.
28:06Let's go.
28:12What?
28:14There's something interesting.
28:17What is it?
28:20What?
28:23It's the only domestic archery cube in Japan.
28:27It's really cool.
28:29I'm curious about this.
28:31Let's take a look.
28:33Is it okay?
28:36It's amazing.
28:40Hello.
28:42Excuse me.
28:43Hello.
28:45Hello.
28:47I'm sorry.
28:49I came in suddenly.
28:51My name is Nakajima.
28:53What are you making now?
28:55This is called an archery handle.
28:59It's right in the middle.
29:02Our company is the only company in Japan that makes this.
29:09Is this the only archery factory?
29:13That's right.
29:14That's amazing.
29:16This is the heart of the archery cube.
29:22That's amazing.
29:23Did you make the heart of this factory?
29:27Or is it the whole thing?
29:29We're trying to make the whole thing.
29:31This is the heart.
29:33This is the most important part.
29:35Wow.
29:37Can I come in?
29:39I'm sorry.
29:41Excuse me.
29:43That's amazing.
29:45You can see the machine that makes it.
29:52I can see a rare place.
29:56This is a little different from the previous one.
29:59Our main product is being processed right now.
30:04The material is processed from a single block.
30:08It's finished in this shape.
30:11Is this the place where all the archery used by Japanese Olympic athletes are used?
30:17I hope so.
30:19That's right.
30:20It's our goal to make a cube that Japanese athletes can compete in the world.
30:30So there are a lot of athletes who use archery from overseas?
30:34On the contrary, everyone uses American or Korean products.
30:39Do you use foreign archery?
30:45Japanese companies have withdrawn from the archery industry.
30:48Why is that?
30:49There are not many people in the archery industry.
30:52We make archery tools for top athletes.
30:59We want everyone to know about archery.
31:04We are developing an archery that anyone can experience.
31:09Is that so?
31:10Yes.
31:11Can I try it?
31:12I really want to try it.
31:14I'm going to try it now.
31:17Hello.
31:24Hello.
31:26Hello.
31:30This is an archery tool that is perfectly assembled.
31:37That's cool.
31:38I finally understand.
31:41What you were making at the factory below was this part of the archery, right?
31:48That's right.
31:49That part is called the handle.
31:51Why is the handle separated from the outside part?
31:55There is also an old cube there.
31:58All of them are made of the same material.
32:02The part of the spring has to be soft.
32:08If this part is bent, it won't be good.
32:13That's why I made it hard.
32:16I changed the type of material and increased the rigidity.
32:21This is our flagship.
32:25I want to try it.
32:37I want to try it.
32:39This looks amazing.
32:41This is so cool.
32:43How do I use this?
32:46You said you can experience archery.
32:51What kind of experience is that?
32:53As you all know, archery is a dangerous sport.
32:59So, I made this technique a little smaller and lighter.
33:04It's good for everyone from elementary school students to the elderly.
33:10Anyone can do it.
33:13This one?
33:14Yes.
33:15It's a little shorter than the previous one.
33:17That's true.
33:18It's a little smaller than the previous one.
33:20It's lighter than the previous one.
33:21Yes, it is.
33:22It's true.
33:24It's much lighter than the previous one.
33:26It's dangerous if the arrow flies and gets stuck somewhere.
33:32In this case, it doesn't get stuck.
33:34Are you serious?
33:35Yes.
33:36It's cute.
33:37It's so cute.
33:39The target is the same as the previous one.
33:42If the arrow hits the target, only this part remains.
33:46This is amazing.
33:48I want to try it.
33:49I want to try it.
33:50Please do.
33:51That's why it's here.
33:52Yes.
33:53It's very tight.
33:54When I come to the office, I stand here and shoot alone.
33:59It's fun.
34:03I'll shoot a little.
34:07This is dangerous.
34:09I'll shoot a little.
34:16I think I did a good job.
34:19You did a good job.
34:21I got 10 points.
34:23I'll shoot this one.
34:24This is really fun.
34:26It's easy to set up.
34:33Oh, no.
34:34Why?
34:35It's a mental disorder.
34:36It's a mental disorder.
34:38I had a valuable experience.
34:40It was very fun.
34:41I think I'll have more ARCHERY fans.
34:44I'll shoot now.
34:45I'll shoot one more place.
34:48This is a small office.
34:50Actually, a rare person is working downstairs.
34:56This is a very good place.
35:02Please look downstairs.
35:06Thank you very much.
35:08Thank you very much.
35:10Thank you very much.
35:16Is she here?
35:17Oh, she's here.
35:18Miku, can you introduce yourself?
35:22Hello.
35:24Hello.
35:25I'm Nakajima.
35:27I'm an artist, Miki Eiko.
35:30Nice to meet you.
35:32I'm an artist, Miki Eiko.
35:34I'm a woman.
35:35I'm in the middle of selling my new work.
35:37I'm an artist who makes art that is displayed in many places.
35:45I had a session with the teachers of the Tokyo Arts University.
35:50At that time, I was told that there are few art studios.
35:58So, I was told that I could use this studio.
36:03So, I've been working here ever since.
36:05I see.
36:06So, you were in the middle of making your work?
36:08Yes, I was.
36:09Now, I'm making an aluminum plate.
36:13Aluminum plate?
36:14Yes, I'm making an aluminum plate.
36:17I was making leaves.
36:18Leaves?
36:19Yes.
36:20At first, I decided on the shape of the plate.
36:25Now, I'm tapping it.
36:27For example, if I want to make it round, I tap it to make it round.
36:40I see.
36:41Yes.
36:42It's a delicate work, isn't it?
36:45The details of the leaves are carefully made.
36:50I see.
36:51As I draw a picture, I think about the shape of the leaves.
36:59I see.
37:00I've done a workshop for children.
37:07Is this okay?
37:09Is this okay?
37:11You can tap it as you like.
37:14Can I?
37:15Yes, you can.
37:16At the end, I made it like a small plate.
37:19I see.
37:20I made it like that.
37:23Is this better?
37:25No, I'll go with this one.
37:29You have a good taste.
37:32I'll go with this one.
37:35I see.
37:43This is interesting, too.
37:45I'll go with this one.
37:47This is my favorite.
37:50Oh, no.
37:51It's cool.
37:52I did it.
37:53It's cool.
37:57Okay.
37:58Can I cut this cross?
38:00Yes.
38:05I can see it.
38:06What is it?
38:07I can see the cross.
38:09It's amazing.
38:11It's good, isn't it?
38:12It's good.
38:13I'll tap it like this.
38:21It's amazing.
38:24It's wonderful.
38:27It's lively.
38:30It's good.
38:32I like the cross.
38:35It's good.
38:36Yes.
38:37Can you show me your works?
38:43I'll show you.
38:53It's well-preserved.
38:59It has a lot of natural motifs.
39:01It's amazing.
39:07Is this a single gold?
39:14It has a lot of natural motifs.
39:17It's amazing.
39:23Did you make it with a single gold?
39:25Yes.
39:26There is a hole where you can't see the base.
39:30I made it round from the board.
39:34I made this part, too.
39:37Did you combine fibers?
39:40Yes.
39:41It looks like this.
39:44I like natural colors.
39:49I like metal colors, too.
39:52I wanted to express a colorful image.
39:55I combined it with threads.
39:58How do you combine threads on top of copper?
40:02How do you do it?
40:04There is a hole.
40:07I was in the middle of making it.
40:09I made several pieces at the same time.
40:16I kept making holes.
40:21I was making leaves.
40:24I'm making a big piece here.
40:28I have embroidery here.
40:39I'm making it like this.
40:45It's amazing.
40:47It's wonderful.
40:49I like to make big things.
40:54I usually make art at hotels.
41:00Is that so?
41:02Yes.
41:03I'm from Ichikawa City.
41:07I'm going to display it at the Ichikawa City Cultural Center.
41:14It's amazing.
41:16Is it not finished yet?
41:18I'm not done with the leaves.
41:22I'm going to add more leaves.
41:27It's not finished yet.
41:29When is the deadline?
41:31It's the day after tomorrow.
41:33That's crazy.
41:35I don't have time to talk to you.
41:40Miki's work is based in Colombia, South America.
41:47She was moved by the people she met there and the beautiful nature.
41:52In order to express the diversity of people, culture, and nature,
41:57she uses unique colors to create powerful works.
42:02I was so happy to be able to work with you in such a busy production period.
42:10Did you have fun?
42:12I had a lot of fun.
42:14Thank you for your time.
42:18Excuse me.
42:20Thank you for coming.
42:21Good luck with the deadline.
42:23Let's go.
42:28Let's go through here and go to the other side of the station.
42:32Shall we walk a little more?
42:38It's called Kouka-shita.
42:40I remember when I was in high school.
42:42I used to go to school every day through Kouka-shita.
42:45This is what it looks like on the other side of the station.
42:51It's like a complete residential area.
42:58I'm a little curious about this place.
43:00What?
43:04What is this place called?
43:06Cheese Tokyo?
43:10It's a real cheese.
43:12It's a delicious, chewy dough.
43:15Wait a minute.
43:16I love cheese.
43:18Do you like it that much, Kento?
43:20I can't stop eating cheese dishes.
43:25I'm going in.
43:28I'm looking forward to the real cheese.
43:34I'm going in.
43:35This is a real cheese shop found in Shinkoiwa.
43:41Please take a seat.
43:50It looks really delicious.
43:55Speaking of Cheese Tokyo, this is it.
43:57It's a new cheese dish with three kinds of chewy dough, five kinds of cheese, and nuts sandwiched in a mille-feuille.
44:02Cheese and sweets.
44:05Honey maple.
44:06That's right.
44:07Sweets go well with cheese.
44:10Beef stew, chili garlic, keema curry, cod roe, butter, and soy sauce.
44:15Excuse me.
44:16Yes.
44:23May I take your order?
44:24Sure.
44:26This is the main menu, right?
44:28Yes.
44:29Which one is the most popular menu?
44:34Well...
44:36If you want to eat it as a meal, I recommend beef stew.
44:40It's popular.
44:42Many people eat beef stew with a bucket.
44:46What is beef stew?
44:48Is it a cheese version of beef stew?
44:51No.
44:52It's like a beef stew sauce on top of the food called cheese.
45:01It looks great.
45:02I think it's a filling dish.
45:07Then, I'll have beef stew.
45:09Okay.
45:10May I take your order?
45:12Sure.
45:13What would you like to drink?
45:15I'd like to have a drink that goes well with cheese.
45:20Cheese is rich in flavor, so I'd like to have a drink called Micho Soda.
45:24It's very popular.
45:27Then, I'll have a drink called Micho Soda.
45:29Okay.
45:30May I have a bucket, too?
45:32Sure.
45:34I'm looking forward to it.
45:36Me, too.
45:38What should I do?
45:40Sorry to keep you waiting.
45:42Here you are.
45:45This is Micho Soda.
45:46It looks great.
45:47It's cute.
45:51How is Micho Soda?
45:54It's great.
45:57It's like a berry.
45:59Micho Soda is a drink made from Korean-origin vinegar, Micho, which emits 100% fruit juice.
46:08Cheese in Tokyo's original menu, Cheese in, uses a mixture of three types of cheese,
46:13such as strong flour, tapioca flour, and nut powder.
46:21Between the three types of dough, which have different characteristics, such as the texture,
46:27chewy texture, and savory taste,
46:30the original dish is made with cheese sauce, walnuts, and sour cream cheese made with three types of cheese.
46:37It's a versatile menu that goes well with anything, from a meal to a dessert.
46:45Here it is.
46:46Thank you for waiting.
46:47This is a beef stew with cheese.
46:50It looks delicious.
46:52A combination of beef stew and cheese.
46:55It looks delicious.
47:00Here it is.
47:01Thank you for waiting.
47:02This is a beef stew with cheese.
47:05It looks delicious.
47:07This is made with three types of cheese.
47:11If possible, I think it's better to eat all three at once to understand the difference in texture.
47:19At first, scoop it with a spoon and eat it straight.
47:24I understand.
47:26It's amazing.
47:29It looks pretty hot.
47:31That's right. It's hot.
47:38It smells good.
47:42Thank you for it.
47:45It's like lasagna.
47:48It's delicious.
47:50How is it?
47:51It's a little like lasagna, but the softness of the dough is a little different from lasagna.
47:58Cheese is the star.
48:06I can feel the nuts.
48:08Oh, walnuts.
48:10I'll put it in a bucket.
48:12I think it's good.
48:18This is a luxury.
48:21Thank you for it.
48:24It sounds good.
48:32It's amazing.
48:34I'm addicted to this.
48:36I think so, too.
48:37I want to try more flavors.
48:40I understand.
48:48The beef stew sauce is lightly seasoned to make the original taste of cheese stand out.
48:55There are 11 kinds of sweets, including meat sauce, butter soy sauce, chocolate, and cinnamon sugar.
49:11It was a dreamy day, starting with my favorite strawberry and ending with cheese.
49:25It was a dreamy day, starting with my favorite strawberry and ending with cheese.
49:33Wonderful people I met on a never-ending journey.
49:37When I close my eyes, warm memories come back to me.
49:41Why don't you go on a winter trip?
49:47Miki Eiko, a short-term writer.
49:50I made it to the deadline.
49:52The title is...
49:54Flying like a bird, my soul flies across the world.
50:04My first album, Non-Bias, which contains the main theme song of the program, is currently being distributed all over the country.
50:12It's a song that I wrote with the determination to break my own shell.
50:20Please listen to it.
50:25Next week is the journey of Shioda.