ぶらり途中下車の旅 2025年2月15日 総武本線／中島健人
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#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
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TVTranscript
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 because I wanted a bag that I could carry.
13:15I see.
13:16It's a mix of your idea and Sudo's creativity.
13:21The bags I make are often ordered by customers.
13:29There are many kinds.
13:31There are many kinds.
13:33Which one?
13:35This is great.
13:37I have a lot of things I want.
13:39The corn and red one is a book cover.
13:45Wow.
13:46I want to read a book like this.
13:50It's cool.
13:51I received an order from a customer.
13:54I asked him if I could make 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.
14:14It's a green bag.
14:16This one?
14:17Yes.
14:18The size is this.
14:21You can choose the color and length of the handle.
14:26It's a series called Custom Tote.
14:30You can make it in a month.
14:33I see.
14:35You can choose 10 colors for the color.
14:40Wow.
14:41This is the finished one.
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.
14:52It's easy to hold.
14:56There are a lot of contents.
14:58It's a perfect tote bag for everyday use.
15:01Yes.
15:02You can put a script in it.
15:03I see.
15:06Sudo Bags specializes in hand-made products.
15:12Sudo-san, the owner of this store,
15:15is in charge of all the orders.
15:18He uses hand-made fabric and hand-sewn fabric.
15:23There are bags made of hand-sewn fabric.
15:29There are bags that fit 6 cans of beer.
15:33There are many products made of hand-sewn fabric.
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 fabric.
15:56It's a round tote bag.
15:59There are a lot of things in it.
16:037,800 yen and...
16:0611,880 yen, please.
16:0912,000 yen, please.
16:12You can keep it.
16:14Please use it well.
16:15Yes, I will.
16:16Kento, you found something good.
16:19All right.
16:22Kento Nakajima and his trip to 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 a shopping mall.
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.
16:54I feel nostalgic.
16:57It hasn't changed much.
17:04Hello.
17:07People call me Kenty like my friend.
17:11When I get the nickname Kenty,
17:14people call me like my friend.
17:17It's a good thing.
17:20Is it this way?
17:23Is it this way?
17:27Hello.
17:40What is this?
17:41What kind of shop is this?
17:46It's a shop of Northern European cuisine and honey.
17:50A shop of Northern European cuisine and honey.
17:52Honey?
17:53Sumo, meatball, and calorie pie.
17:58I only know meatball.
18:00Me, too.
18:01What else is there?
18:05Let's go inside.
18:07It's interesting.
18:09I agree.
18:17It's open.
18:19I think so.
18:23It's stylish.
18:25Hello.
18:26Welcome.
18:28Hello.
18:29Hello.
18:30Hello.
18:31Welcome.
18:32Please take a seat.
18:34Please take a seat.
18:36It's a very stylish shop.
18:38It is.
18:41Wow.
18:45I love this atmosphere.
18:49Excuse me.
18:52Hello.
18:57It's a shop of Northern European cuisine and honey.
19:02It's a dish of Northern Europe and Baltic countries.
19:10I haven't enjoyed your cuisine.
19:15How did you come up with the idea of Northern European cuisine?
19:18I used to collect honey from this shop.
19:25Honey is often introduced in Northern European mythology, Greek mythology, and Vikings.
19:35So, I thought it would be good to combine Northern European cuisine with it.
19:41I see.
19:42It was a chance to drink alcohol.
19:43That's right.
19:44There are sumo brawl and meatball in the lunch menu.
19:52I've only heard meatball.
19:54That's right.
19:57I've arranged a dish of Finnish traditional cuisine.
20:00It's called Kalerijapai.
20:02Could I have one Kalerijapai?
20:06Sure.
20:07Here you are.
20:09If you don't mind, I'd like to pair it with honey.
20:19Honey?
20:20If you don't mind, I'd like to pair it with honey.
20:21Honey?
20:22I'm fine.
20:23Are you sure?
20:24Yes.
20:25I'd like to pair it with Lithuanian Baltic alcohol.
20:30I think it goes well with Kalerijapai.
20:33I'd like to pair it with Lithuanian Baltic alcohol.
20:35I'd like to pair it with Lithuanian Baltic alcohol.
20:36I'd like to pair it with Lithuanian Baltic alcohol.
20:37I've never heard of honey.
20:39Is it popular in Northern Europe?
20:43Yes, it is.
20:48It's said to be the oldest alcohol in human history.
20:52There is a theory that it existed about 10,000 years ago.
20:5810,000 years ago?
20:59Yes.
21:00There are more than 100 kinds of it.
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.
21:14There are Japanese, Polish, Canadian and Danish alcohols.
21:21Does it taste like honey?
21:24Yes.
21:25The sweetness of honey stands out.
21:28I'm looking forward to it.
21:30Here you are.
21:34It looks like whiskey.
21:38This is Lithuanian Baltic alcohol.
21:42I see.
21:44It's named after the capital of Lithuania.
21:49It's easy to drink.
21:52I see.
21:54It smells really sweet.
21:59I can tell it's delicious by its smell.
22:03Here you are.
22:13Is it good?
22:14Yes.
22:16Does it taste like honey?
22:17Yes.
22:19It tastes like sweet white wine.
22:25Here you are.
22:29Wow.
22:30It comes with soup.
22:33Here you are.
22:34What is it?
22:36This is the main dish, called Karelia Pie.
22:39It's made of rye flour and wheat flour.
22:42There is milk porridge in it.
22:46It's baked in the oven.
22:48It's like a kind of Doria.
22:51It's easy to understand.
22:53There is egg paste, smoked salmon and raw ham on it.
22:59It goes well with honey.
23:01Finland is famous for salmon.
23:03That's right.
23:05Here you are.
23:09I don't think it's related to Northern food.
23:13What does it taste like?
23:16I don't know.
23:17It's good.
23:19Oh, there is porridge in it.
23:22That's right.
23:26I didn't know people in Northern countries eat porridge.
23:30It's good.
23:38How is it?
23:41It's good.
23:43It's good.
23:45Here you are.
23:46It's good.
23:48It's like a soft porridge.
23:54I've never tasted this kind of taste in Japanese food.
23:58It's easy to eat because there is salmon on it.
24:02It's a delicious dish.
24:04I didn't know that.
24:09I'll try raw ham.
24:17How is it?
24:21Raw ham has a good saltiness.
24:24You can taste the mildness of porridge while tasting the saltiness.
24:31I see.
24:32Have you been to Northern countries many times?
24:35Actually, I've never been to Northern countries.
24:41Are you serious?
24:43I've been working in a restaurant business.
24:46I've never been to Northern countries.
24:49I've been to other countries.
24:51What do you mean?
24:52I want to go to Northern countries someday.
24:54Until then, I've been translating local recipes and reproducing them.
25:03That's great.
25:05I see.
25:06So, you speak Northern languages.
25:08Yes, I do.
25:09Do you have any memories of Northern languages?
25:11Memories?
25:12Wait a minute.
25:15Mr. Kobayashi is interested in the culture of Northern languages because he likes movies about medieval Europe.
25:22The traditional dish of Finland, Karelia Pie, is made of porridge made with milk and bouillon,
25:28wrapped in a dough made of rye flour and wheat flour, and baked in an oven.
25:33It is a dish originated in the Karelia region.
25:38It is served with salmon and raw ham to make it easier for Japanese people to eat.
25:45In addition, you can enjoy various Northern dishes, such as Danish Småbråd and Swedish meatballs.
25:55I've never been to Northern countries, but I love Northern countries.
26:00It was a dish full of my husband's feelings.
26:07The next train is Shin-Koiwa.
26:10Shin-Koiwa.
26:13I've never been to Shin-Koiwa, but it looks like this.
26:17There is a pretty big shopping street.
26:20Yes, there is.
26:23It says it's from here to Edogawa.
26:25Really?
26:27Oh, it's true.
26:30It's here.
26:31From here, jump like this and go to Edogawa.
26:37Let's walk to Edogawa.
26:39Let's go.
26:44There is a park.
26:47Let's go in.
26:52Let's go from here.
26:54It looks like a good road.
26:58It's a healthy road.
27:07It's nice.
27:10What?
27:13Isn't there a crab?
27:14Really?
27:16This is a place to put things.
27:18What?
27:21I was really surprised.
27:23Wait a minute.
27:25Did someone leave this here?
27:26It's not a park thing, is it?
27:29Is it a park thing?
27:31Really?
27:33It's a park thing.
27:34I can't get it.
27:36It turns.
27:40You 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.
28:10What?
28:12There is something interesting.
28:15What is it?
28:19What?
28:21It's the only domestic archery cube in Japan.
28:25It's really cool.
28:27I'm curious about this.
28:29Let's take a look.
28:31Is it okay?
28:34It's amazing.
28:35What?
28:36It's amazing.
28:37What?
28:40Excuse me.
28:41Excuse me.
28:43Hello.
28:44Hello.
28:45Hello.
28:46What?
28:47I'm sorry.
28:48I came in suddenly.
28:50My name is Nakajima.
28:52What are you making now?
28:55This is the middle part of the archery handle.
29:02We are the only company in Japan to make this.
29:09Is this the only archery factory in Japan?
29:13That's right.
29:14It's amazing.
29:15Actually, it is.
29:17This is the middle part of the archery handle.
29:22It's amazing.
29:23Did you make the middle part or the whole part?
29:28I'm trying to make the whole part, but I'm making the middle part.
29:33The middle part is the most important part.
29:37Can I come in?
29:39Sure.
29:42Excuse me.
29:44It's amazing.
29:46You can see the machine that makes the handle.
29:52I can see a rare place suddenly.
29:56This is a little different from the previous one.
29:59Our main product is about to be processed.
30:04The material is processed from one block to this shape.
30:12Will all the archery used by Japanese players in the Olympics be made here?
30:17I hope so.
30:19The goal is to see Japanese players fighting in the Olympics.
30:30So, there are a lot of players who use overseas archery?
30:33On the contrary, many players use American or Korean products.
30:38Do you use foreign archery after imported?
30:44Japanese companies have withdrawn from the archery industry.
30:48Why is that?
30:49Because archery is not popular.
30:52So, we make archery tools for top players.
30:59We want people to know about archery.
31:04We are developing an archery that anyone can experience.
31:09Is that so?
31:10Yes, if you like.
31:11Can I try?
31:12I really want to try it.
31:14I'm going to try it now.
31:18Thank you for coming.
31:25Thank you for coming.
31:31This is the completed archery.
31:37It's cool.
31:38I finally understand.
31:41This part of the archery was made in the factory, right?
31:48That's right.
31:49It's called the handle.
31:51Why is the handle separated from the outside?
31:55There are old archery tools, too.
31:58They are all made of the same material.
32:02The spring has to be soft.
32:08If this part is bent, it's not good.
32:14So, we made it hard.
32:16We change the type of material and increase the rigidity.
32:21This is our flagship.
32:25If you like.
32:37I want to shoot.
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, we made this technique a little smaller and lighter.
33:04Everyone, from elementary school students to the elderly, can do this.
33:13This?
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.
33:20Is it light?
33:21It's very light.
33:23It's true.
33:24It's very light.
33:26If the arrow flies and gets stuck somewhere, it's very dangerous.
33:32In this case, it doesn't get stuck.
33:34Is this a real arrow?
33:36It's cute.
33:37It's so cute.
33:39The target is a male and a female.
33:42If you hit it, only this part will remain.
33:46This is amazing.
33:48I want to try it.
33:50That's why it's here.
33:52It's very tight.
33:53When I come to the office, I stand here and shoot alone.
33:59It's fun.
34:03I'll shoot a little.
34:07This is amazing.
34:16It went to a good place.
34:20It's a perfect line.
34:21It's a perfect line.
34:22It's 10 points, right?
34:23This 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.
34:37Oh, no.
34:38It was a valuable experience and I had a lot of fun.
34:41I think there will be more and more Archery fans.
34:43By all means.
34:44I'll shoot.
34:45This is a small office.
34:50A rare person is working under the desk.
34:56It's a place where you think,
34:58Is this a waiting room?
35:01If you like, please take a look.
35:03By all means.
35:04Is it okay?
35:05Thank you very much.
35:08Thank you very much.
35:09Thank you very much.
35:10Thank you very much.
35:16Is it here?
35:17Oh, it's here.
35:18Miku, is it okay?
35:20I'd like to introduce you.
35:23Hello.
35:24Hello.
35:25I'm Nagashima.
35:27I'm Miki Eiko, an artist.
35:30Nice to meet you.
35:31She is a short-term artist and a woman.
35:34She is selling her new work.
35:37She is an artist who makes art that has been exhibited in many places.
35:45I had a session with the teachers of the Tokyo Arts University.
35:50At that time, I heard that there are few artists who make art.
35:57So I asked her if I could use this place.
36:01She said yes.
36:03And I've been working here ever since.
36:05I see.
36:06Were you working on it now?
36:07Yes, I was.
36:09I was tapping aluminum foil.
36:12You were tapping aluminum foil?
36:14Yes, I was tapping aluminum foil.
36:16I was making leaves.
36:18Leaves?
36:19Yes.
36:20At first, I decided the shape with a plate.
36:25Now I'm tapping it.
36:27For example, if you want to make it round, you can tap it like this.
36:40I see.
36:41Yes.
36:42It's a delicate work, isn't it?
36:45The details of the leaves are carefully made.
36:50Yes.
36:51At the same time, I think about the shape of the leaves.
37:02I had a workshop for children.
37:07Is this okay?
37:09Is this okay?
37:11You can tap it freely.
37:14Is it okay?
37:15Is it okay?
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, let's go with this one.
37:29I'm good at this kind of thing.
37:32With this.
37:43This is also interesting.
37:46This is my favorite.
37:49No.
37:50It's cool.
37:52I did it.
37:53It's cool.
37:56Okay.
37:57Can I cut this cross?
38:05I can see it.
38:06What is it?
38:07I can see the cross.
38:09It's amazing.
38:11It's good.
38:12It's good.
38:13I can do 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 what I have.
38:53It's amazing.
38:54It's well-preserved.
38:59I have a motif of nature.
39:01It's amazing.
39:07Is this Tankin?
39:14I have a motif of nature.
39:17It's amazing.
39:18What?
39:21What?
39:22Did you make this with Tankin?
39:25Yes.
39:26There is a hole in the base.
39:30I made it round from the board.
39:34I made it like this.
39:37Did you combine fibers?
39:40Yes.
39:41It looks like this.
39:44I like the color of metal, but I wanted to express the color of nature.
39:55I combined it with threads.
39:58How do you combine threads with copper?
40:02How do you combine them?
40:04There is a hole in the base.
40:07I made it with Tankin.
40:13I made several pieces.
40:16I made a hole in the base.
40:21I'm making a big work here.
40:28I have embroidery.
40:39I'm making it like this.
40:44This is amazing.
40:46It's wonderful.
40:48I like to make big things.
40:53I usually make art at hotels.
41:00Is that so?
41:01Yes.
41:02I'm from Ichikawa City.
41:06I'm going to display this at the Ichikawa City Cultural Center.
41:13This is amazing.
41:15Is this not finished yet?
41:17The leaves are not ready yet.
41:22I was going to add more leaves, but it's not finished yet.
41:28When is the deadline?
41:30The deadline is the day after tomorrow.
41:32That's not good.
41:34I don't have time to talk to you.
41:38The origin of Miki's work is in Colombia, South America, where he visited to open an art gallery.
41:46Miki was moved by the people he met there and the beautiful nature.
41:52He makes powerful works with unique colors to express people, culture, and nature.
42:02I was happy 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.
42:22Good luck with the deadline.
42:24Let's go.
42:27Let's go through here and go to the other side of the station.
42:31Let's walk a little more.
42:37This is Koka-shita.
42:39I remember when I was in high school.
42:41I used to go to school every day through Koka-shita.
42:44The other side of the station looks like this.
42:50This area looks like a complete residential area.
42:57I'm curious about this place.
42:59What is it?
43:03What is this place called?
43:05Cheese Tokyo?
43:09This is a real cheese.
43:11This is a delicious and chewy dough.
43:13I love cheese.
43:17Do you like cheese that much?
43:19I can't stop eating cheese dishes.
43:25Let's go in.
43:27I'm looking forward to eating real cheese.
43:33Let's go in.
43:35This is a real cheese store that I found in Shinkoiwa.
43:41There is a seat over there.
43:43Please sit down.
43:49This looks very delicious.
43:54Speaking of Cheese Tokyo, this is it.
43:56This is a new type of cheese dish with 3 types of chewy dough, 5 types of cheese and nuts.
44:02Cheese, sweets, honey, maple.
44:07Sweets go well with cheese.
44:09Dish, beef stew, meat sauce, chili garlic, keema curry, cod roe, butter, soy sauce.
44:15Excuse me.
44:23May I order?
44:25Sure.
44:27This is the main menu, right?
44:29Yes.
44:31What is the most popular menu here?
44:35Well...
44:37If you want to eat a meal, I recommend beef stew.
44:41It's popular.
44:43Many people eat it with a bucket.
44:46What is beef stew?
44:48Is it a cheese version of beef stew?
44:51Well...
44:53On top of the food called cheese, it's served in the form of a beef stew sauce.
45:01It looks great.
45:03I think it's a filling dish.
45:08I'll have beef stew.
45:11May I order a drink?
45:13Sure.
45:15What is the best drink that goes well with cheese?
45:20It's rich in cheese.
45:23I recommend miso soda.
45:25It's popular.
45:27I'll have miso soda.
45:30May I have a bucket?
45:32Sure.
45:34I'm looking forward to it.
45:37Me, too.
45:40Thank you for waiting.
45:42Here you are.
45:45This is miso soda.
45:46It looks delicious.
45:48It's cute.
45:51How is miso soda?
45:54It's delicious.
45:58It's a berry flavor.
46:00Miso soda is a drink made from 100% fruit juice from Korea.
46:09Cheese in Tokyo's original menu, Cheese in, uses a mixture of three types of cheese,
46:17such as strong flour, tapioca flour, and nut powder.
46:21Between the three types of dough, which have different characteristics such as chewy texture and flavor,
46:28the 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.
46:45Thank you for waiting.
46:47This is beef stew with cheese.
46:50It looks delicious.
46:52The combination of beef stew and cheese looks delicious.
47:00Thank you for waiting.
47:02This is beef stew with cheese.
47:05It looks delicious.
47:07This is made with three types of cheese.
47:11I think it's better to eat all three types of cheese at once to know the difference in texture.
47:19First, scoop it with a spoon and eat it straight.
47:24I understand.
47:26It's amazing.
47:29It looks pretty hot.
47:31Yes, 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?
47:52It's similar to lasagna, but the softness of the dough is different from lasagna.
47:58The cheese is the star.
48:06I can feel nuts.
48:08It's 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 use of the original flavor of cheese.
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.
49:33I met wonderful people on this endless 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,
49:56My soul flies like a bird and overlooks the whole world.
50:04My first album, Non-Bias, which contains the main theme song of the program, is currently being distributed.
50:12It's a song that I wrote with the determination to break my own shell.
50:21Please listen to it.
50:25Next week is the journey of Shioda.