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00:00We will find companies that are growing in their hometowns all over the country and support everyone who is working hard.
00:10The future of hometowns
00:30Good evening. The future of hometowns has begun again tonight.
00:57This program is brought to you by KABURU, a book lounge located on the 3rd floor of Kabuto Bay in Nihonbashi.
01:02This is Kiyoken, which is famous for shumai bento.
01:07Everyone loves it.
01:09Thank you very much.
01:10Do you remember that this program was filmed once four years ago in 2021?
01:14That's a long time ago.
01:16I remember.
01:18It was also sold through the window outside the train.
01:23Do you remember that because you have a notebook?
01:27On the contrary, Mr. Kato doesn't remember much.
01:30I go somewhere every day.
01:32Nice to meet you.
01:35Tonight, we will introduce Kiyoken, a new company founded in 1941 based in Yokohama City.
01:46This is a shumai bento that has been loved by many fans for many years as a standard for station bento and as a standard for location bento in the TV industry.
01:56The number of shumai produced is 800,000 a day.
02:01The famous shumai bento is made 30,000 times a day.
02:07Consumers say that Kiyoken's shumai is delicious even when it is cold.
02:12The rice is chewy.
02:14It's easy to eat because it's bite-sized.
02:17It is also said to be the best-selling station bento in Japan.
02:25Shumai bento celebrated its 70th anniversary last year.
02:31The popularity of commemorative packages and original goods continues to rise.
02:40In addition, Hyoutan-type soy sauce was added to commemorate it.
02:44Hyoutan is also 70 years old this year.
02:48In commemoration of that, a golden Hyoutan appeared.
02:52That's great.
02:54It is extremely rare, but if you buy shumai now, you may meet a golden Hyoutan.
03:03In Kiyoken, not only shumai, but also restaurant business and real estate business are involved.
03:11The sales of the company as a whole is about 85% of the business related to shumai.
03:18With shumai, the company has grown over a long history.
03:25The last time I introduced Kiyoken was in mid-2021 due to COVID-19.
03:32The number of tourists has declined and the station bento is not selling at all.
03:36We were facing a serious situation.
03:40Four years have passed since then.
03:42Now that we've overcome the hard times, there have been various changes in the company.
03:48The biggest change is...
03:52Everyone, it's been a long time.
03:54I'm Akira Nonami, president of Kiyoken.
03:58Akira Nonami, who was the executive director at the time, is now the president.
04:05Under the new system, Kiyoken was about to restart.
04:10I'm the fourth president.
04:13The previous three presidents have been presidents for 31 years.
04:19Of course, there is a lot of pressure.
04:22But I want to realize the idea that many employees and colleagues have come up with.
04:28I want to realize the idea that many employees and colleagues have come up with.
04:34I want to realize the idea that many employees and colleagues have come up with.
04:38It's only been two years since Akira Nonami became president.
04:44The sales have increased and the annual income has exceeded 26.9 billion yen.
04:50This is the highest record in the past compared to the number before the coronavirus.
04:55Why did you succeed in increasing your stock so much?
05:00One of the reasons is that the number of customers has returned before the coronavirus.
05:07The number of customers has returned before the coronavirus.
05:11The number of customers has returned before the coronavirus.
05:16The number of customers has returned before the coronavirus.
05:20One of the reasons is the expansion of roadside stores that supported the company during the coronavirus.
05:27It's easy to buy stationery that you could only buy at stations and airports.
05:36There are 17 stores that opened during the coronavirus.
05:39After the coronavirus, the number of stores has been flexibly adjusted to meet the needs of the times.
05:46Also, the new product that started during the coronavirus, the OUCHIDE stationery series, is also very popular.
05:53It's a frozen lunch box that can be warmed in the microwave.
05:56It seems that the sales are increasing with the sale of stores and the sale of the Internet.
06:00When I opened the store during the coronavirus, I wasn't able to go back to before the coronavirus.
06:05I was able to create an environment beyond the coronavirus.
06:08It's like you can't get up for free even if you fall.
06:10The seeds that were sown during the coronavirus are now in full bloom.
06:17In addition, new attempts have been made, such as the installation of a frozen vending machine and the sale of Kiyoken's first freeze-dry soup.
06:34I think that the world is changing more and more.
06:42Therefore, there are things that should be followed in advance and things that should not be followed.
06:50It's not just about the things I've experienced so far.
06:53What kind of perspective can I add to what I'm doing now?
06:57I think that's what's required.
07:00I think it's important for a company to follow the changes in society.
07:06Mr. Nonami says that it is important to feel the changes of the times while preserving tradition.
07:12However, because of that, such news has caused a stir in the world recently.
07:19The price of Kiyoken's shiumai bento has changed and it's over 1,000 yen.
07:24It's 1,070 yen.
07:26Kiyoken announced that it would raise the price of 113 items such as shiumai bento.
07:33That's right. It's the price of 1,000 yen for the first shiumai bento.
07:38As the price of raw materials continues to rise, it can't be helped.
07:47We are focusing on preserving what we provide to our customers.
07:58That's why we are trying to preserve the quality of the ingredients.
08:02However, when it comes to the price of bento, I think it's necessary to do so.
08:10Also, when the international trade was delayed due to the Russian invasion of Ukraine,
08:16the menu was changed for the first time in 59 years, such as making a salt-grilled dish with salmon instead of tuna.
08:25It was limited to one week, but it became a hot topic and sold out immediately.
08:33Kiyoken has overcome any era with flexible ideas.
08:37After this, we will hear more about it.
08:42Various changes are taking place.
08:46I think that the sales have increased since the beginning of the pandemic.
08:49I think that the sales have increased since the beginning of the pandemic.
08:54I really wanted to eat it while watching the video.
08:56That's the best.
08:58It's great to hear that the bento has been sold out.
09:02Everyone loves bento so much.
09:05Tonight, I'm the president of Kiyoken, Nonami Akira.
09:14Nice to meet you.
09:17Good evening.
09:19I'm Nonami Akira, the president of Kiyoken.
09:22Nice to meet you.
09:23It's been four years since we last met.
09:26Yes. It was a pandemic four years ago.
09:29I'm glad to meet you.
09:32I'm glad to meet you.
09:33And the president.
09:35This is all thanks to this program.
09:37Thank you very much.
09:38There are many other factors.
09:40I think there are only factors.
09:42The four of us are really short.
09:45Is it harder than when we did the first part?
09:48That's right. It's hard.
09:50On the other hand, for customers,
09:53no matter who the president of the company is,
09:56I think it's important that it's a company that provides the product and service that we want.
10:05I hope that we can continue to make good use of the corporate food environment as Kiyoken.
10:14How much is the competition rate for the golden ticket?
10:18I'm curious.
10:19It's hard to tell you the exact number.
10:23It's a probability that you won't get it even if you buy all the shumai we sell every day.
10:33That's impossible.
10:35No, it's not impossible.
10:36I hope you can challenge it.
10:39I want to meet you.
10:40I want you to say that.
10:43We talked about the high price earlier.
10:46Do you know how much the shumai bento in Kiyoken was when it was first sold?
10:51About 400 yen.
10:53About half?
10:55About 500 yen.
10:56Actually, it was 100 yen.
11:00It was in 1929.
11:01The amount of content is almost the same.
11:03The content itself has changed little by little with the change of history.
11:09After that, it was in 1974.
11:11I feel like there will be more shumai in the future.
11:15Anyway, it was 400 yen.
11:17That's a long time ago.
11:18The price has risen little by little.
11:21Now it's 1070 yen.
11:24It's the first time you've exceeded 1,000 yen.
11:26That's right.
11:27It's a product that many people use.
11:32Of course, I don't want to decide to raise the price.
11:37You've exceeded 1,000 yen, but you're still holding it down.
11:42That's right.
11:44There are a lot of customers who eat in their daily lives.
11:49I think it's an item that we need to work on while thinking more sensitively about the price.
11:56What is the new business that Kiyoken has just started?
12:01I see.
12:02It's definitely delicious.
12:03Yes.
12:06It's been 97 years since the beginning of shumai.
12:09Kiyoken has always been involved in the stationery industry.
12:14Now, Kiyoken is challenging a new business.
12:18What is it?
12:19That is...
12:20It's only a minute's walk from Yokohama Station.
12:26HB style Kiyoken.
12:31What kind of business is this?
12:34The concept is to make something good for people's bodies.
12:40We're developing sweets.
12:43Sweets?
12:44Yes.
12:45It's the first challenge for a new business to make a store out of all the products.
12:54That's right.
12:55It's Kiyoken's first sweets business.
12:59By the way, H in HB style means healthy.
13:03B means beauty.
13:06It's a sweets specialty store with a theme of health and beauty.
13:10I'm glad.
13:11As the sales of stationery increased,
13:14Mr. Nonami came up with a strategy for making sweets.
13:19We were supported by the customers of the repeater.
13:24If we want to make sweets for new customers,
13:28we need to introduce Kiyoken as a brand new product.
13:34The biggest goal of this business is to attract new customers.
13:40Kiyoken has a large number of repeater customers,
13:43but they are aiming for further growth through sweets.
13:49However, this is Kiyoken's first attempt at making sweets.
13:54Ms. Tsukui, who has been in the business for 27 years, was the one who was greatly influenced by this challenge.
14:02However...
14:04Have you ever made sweets like this before?
14:08No.
14:09It's your first time making sweets?
14:10Yes.
14:11I've never made chocolate or Valentine's Day sweets.
14:16In fact, she has been working at a sweet factory for 16 years since she joined the company.
14:22That's why...
14:24I got an order from the factory manager.
14:27He said,
14:28You know I've been making sweets for a long time, right?
14:33I said, I know.
14:34He said, It's the same, right?
14:36I said, Have you ever seen me make sweets?
14:39He said, No.
14:41I said, Right?
14:42Because I've experienced a lot of things,
14:45the content of the work I've been doing has spread to other places.
14:51The range of people, the range of experience, and the range of work
14:55I think it's because I've experienced a lot of things.
15:00I've been working at a sweet factory for a long time,
15:03so I don't feel like I'm going to make sweets all of a sudden.
15:07She's laughing.
15:08She's laughing a lot.
15:09Although there was a slight deviation in their way of thinking,
15:13they developed a sweet menu while trying new things.
15:18That's where this Brioche, which is now a signboard menu, was born.
15:25In fact, it's a product with a unique feature of Kiyoken.
15:30What is it?
15:31The anzu I'm using is the anzu of Shumai bento.
15:36They finely chop the anzu used in Shumai bento
15:41and use it as a puree.
15:45In addition,
15:47While being aware of the change,
15:49I thought I could bring Kiyoken closer,
15:55so I wanted to think about rice flour sweets.
15:59HB Style sells sweets using rice flour.
16:05In fact, Kiyoken is as particular about rice as Shumai.
16:11Rice cooked in a special way using steam
16:15is stored in a wooden box called Kyogi.
16:19By doing so, it absorbs excess water
16:22and maintains a chewy texture even when it cools down.
16:26Our Brioche is made of rice flour,
16:29but the feature is that it is soft and moist.
16:31By adjusting the water content,
16:33delicious rice is made,
16:35so I want to convey the charm of rice,
16:39the charm of rice flour,
16:41and expand the possibilities.
16:46In addition,
16:47a crispy pie made with rice flour has also been developed.
16:53It is received by a wide range of people.
16:57I am confident in the deliciousness and quality.
17:02I am particular about the amount of ingredients,
17:04so please try it.
17:06Sweets using rice flour that Kiyoken recommends with confidence.
17:11Why don't you try it?
17:15There was a huge difference in temperature.
17:18Is that so?
17:19I laughed so much that I wondered why.
17:22It was a really bold temporary move.
17:25I was confident that this person was the only one
17:30who would definitely move forward.
17:33He has been making Shumai bento seriously for 16 years.
17:38After this, Kiyoken's rice flour sweets will be eaten.
17:42It's delicious.
17:43It's easy to eat.
17:45I can eat it after the bento.
17:49Tonight, we have prepared HB style sweets that Kiyoken recommends.
17:54It looks very cute.
17:56There is a flower on it.
17:58You can eat it.
18:00Edible flower.
18:02This is a self-made product made with rice flour.
18:05How does it taste?
18:08It's delicious.
18:10Thanks to the rice flour, it is very soft.
18:12The red bean paste and butter are very light.
18:14It's delicious.
18:16It's delicious.
18:17It's delicious right away.
18:19There is a lot of custard.
18:21The freshness of the red bean paste is a perfect match.
18:25I ate red bean paste and custard for the first time.
18:27Thank you very much.
18:28It's delicious.
18:29This is a bento red bean paste.
18:32Is this sweet?
18:33It's sweet.
18:35There is a common point that it is made from red bean paste.
18:41It is a seasoning that I thought was the most delicious when it was combined with rice flour.
18:47It's sweet and refreshing.
18:49You can eat this after eating a bento.
18:51Thank you very much.
18:53Next, I will try the pie made with 100% rice flour.
19:00This goes well with the sake you like.
19:03I will eat this.
19:08This is white wine.
19:11This is crispy.
19:13This is delicious.
19:15This is black tea.
19:18I'm happy.
19:20What is this?
19:21This is red wine.
19:23This is delicious and easy to eat.
19:26Thank you very much.
19:27This taste is rare.
19:28This is gluten-free, so it's a taste that makes you feel better when you eat it.
19:34New flavors of sweets will come out from now on.
19:38You have a face like that.
19:41I thought so.
19:43Finally, what kind of company do you want to make Kiyoken?
19:47I want to make a company that provides unchanging deliciousness.
19:51However, when I go to the store of Kiyoken, I feel secure and surprised that I can provide such a service and product.
20:02I want to continue to be such a company.
20:04I have to go shopping again.
20:07I will wait for you at the store.
20:09I agree.
20:10Thank you for your time today.
20:13Thank you very much.
20:40Please subscribe to this channel.