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00:00Do you know that a certain ingredient is gaining popularity these days?
00:05Here, in the city of Dinian and Deluca,
00:08there are many ingredients like this.
00:11I ordered a calpacho from Tsubaki-dai.
00:15I heard that it has seaweed on it.
00:19The one with seasonal bamboo shoots and sea bream calpacho
00:23is called Tosakan.
00:25The one with seasonal bamboo shoots and sea bream calpacho
00:29is called Tosakanori.
00:31It's a red-purple seaweed.
00:33You can enjoy its chewy texture.
00:37Is it good?
00:38Yes, it's good.
00:40In addition, the chicken roast seasoned with curry
00:44has a seaweed with a rich scent of seaweed.
00:47It's called Suji-aonori.
00:50This cream is also mixed with aonori.
00:53This is new. It's like a furikake.
00:56It has a refreshing texture.
00:58It's delicious.
01:00In the kitchen, they're also cooking a rare seaweed.
01:04This is Wakahijiki.
01:06I was surprised when I ate it.
01:08It has the scent of hijiki, but it's fresher.
01:11Wakahijiki and Tosakanori are combined with kale
01:15to make a crispy salad.
01:18What they're developing here
01:20is a taste of a seaweed that you can't find anywhere else.
01:24They sell a variety of seaweeds,
01:27and this time, they're expanding their business.
01:32It's a company called SeaVegetable.
01:36They sell their seaweeds to 7-Eleven, too.
01:40What they sell one after another
01:42are instant udon noodles and yakisoba
01:45that are made with seaweeds.
01:48There's also a SeaVegetable mark on it.
01:53There's a lot of aonori in it.
01:56It has a strong taste. It's delicious.
01:59This salt yakisoba
02:02is made with a lot of suji-aonori.
02:05The fragrant smell of seaweeds stimulates your appetite.
02:10It's delicious because it's close to a convenience store.
02:14Even Michelin-starred chefs praise this rare seaweed.
02:20What is SeaVegetable, which creates a new taste of the sea?
02:28Writer Ryu Murakami
02:33and actor Eiko Koike
02:37are deepening their seaweed venture.
02:43It's really delicious.
02:45The concept of seaweeds might change.
02:47I thought there were more than 40 kinds of seaweeds.
02:50Right.
02:51Why did it decrease so much?
02:54Why can we revive the seaweeds of the extinction crisis one after another?
03:00Now, we're approaching SeaVegetable, which the world is paying attention to.
03:05Please look at this next.
03:09The SeaVegetable trend is expanding.
03:14This is a pizza restaurant called Four Piece, which is very popular in Tokyo.
03:20This is the most popular one.
03:24It's a pizza with a lot of blue-blue okahijiki.
03:30SeaVegetable's seaweeds are sprinkled on the hot pizza
03:34that was baked in a kiln.
03:38It's blue seaweeds.
03:40I think that's the good thing about SeaVegetable's seaweeds.
03:45The rich scent of the seaweeds and the blue-blue okahijiki.
03:51The healthy and unique taste captivates the customers.
03:56It's so good.
03:57The seaweeds and the blue-blue okahijiki.
04:01I want to eat this.
04:03It's so good.
04:05Here's another one.
04:07This is a pizza with a round pizza crust.
04:10It has a lot of blue-blue okahijiki.
04:15This restaurant learned about the deliciousness of SeaVegetable's seaweeds
04:18and actively incorporated them into their menu.
04:23I've actually eaten a lot of seaweeds.
04:25All of them are really good.
04:27I realized that it's good to eat all of them.
04:31Seaweeds are the main ingredient.
04:34I wanted to make a pizza that conveys the charm of seaweeds.
04:38That's why I made this pizza.
04:43The headquarters of SeaVegetable is in Kochi Prefecture.
04:47SeaVegetable is proud of the facility that was built where the Pacific Ocean is desired.
04:53Among the 26-meter-long giant aquariums,
04:57blue-blue okahijiki was grown.
05:02We can spread the blue-blue okahijiki evenly in the aquarium.
05:06The blue-blue okahijiki can receive the light evenly,
05:08and the blue-blue okahijiki can grow in high density.
05:11We change the size of the tank according to the growth stage of the seaweeds.
05:16There are many types of seaweeds.
05:20This seaweed is called blue-blue okahijiki.
05:23If you grow it on land, it won't be polluted,
05:26so you can eat it as it is.
05:29This is SeaVegetable's proud land-grown seaweeds cultivation.
05:35This is the world's first cultivation technology using mineral-rich underground seawater.
05:41It also has a patent.
05:45SeaVegetable's seaweeds are particular about the environment.
05:48It's so clean that you can eat it as it is.
05:53It's bitter, but it's delicious.
05:56This man is the co-representative of SeaVegetable, Jun Hachiya, 37 years old.
06:05In fact, Hachiya is an expert of seaweeds who has been studying seaweeds since college.
06:10While he is studying seaweeds all over the country,
06:13he has also completed the technology of growing seaweeds from the seeds of rare plants in the world.
06:21This is a seed-picking plant.
06:24It's called Bosou.
06:26I'm going to pick seeds from here.
06:29There are already more than 30 species that can be grown from the seeds.
06:33And Hachiya has a friend.
06:37He is a person who turns his thoughts on seaweeds into a business.
06:41I'm not trying to make a lot of money.
06:44I'm just curious about what the scenery Hachiya is looking at is like.
06:50Do you call him Hachiyan?
06:52Yes, I call him Hachiyan.
06:54Everyone calls him Hachiyan.
06:56Yuichi Tomohiro, 40 years old.
06:58He is the representative of Hachiya and seaweeds.
07:03Hachiya and Tomohiro founded SeaVegetables six years ago.
07:07Now, they have more than 30 bases all over the country.
07:10They are doing research, cultivation, and processing of seaweeds.
07:17What is the secret of their growth?
07:20Now, a certain machine is progressing in seaweed.
07:25For example, this black seaweed used for onigiri.
07:28The production volume has been reduced in recent years.
07:31The average price is 15,000 yen.
07:34The average price is 15,000 yen.
07:37The average price is 15,000 yen.
07:40The average price is 15,000 yen.
07:43The average price is 15,000 yen.
07:46The production volume has been reduced in recent years.
07:49The average price has doubled in the past 10 years.
07:56I hear that it is difficult to procure seaweeds.
08:00Onigiri without seaweeds have become common.
08:03I think it is a loss of food culture.
08:06To solve this crisis,
08:08SeaVegetables has completed the mass production technology of land cultivation of black seaweed for six years.
08:16However, the seaweeds that are in danger are not only black seaweed.
08:21The place where the seaweeds grow is called Moba.
08:25The area of Moba is reduced by about 1,000 Tokyo Dome per year.
08:33Meanwhile, SeaVegetables has developed various cultivation technologies.
08:40This is Gyoko in the north of Shimonoseki.
08:43This is Gyoko in the north of Shimonoseki.
08:46SeaVegetables grow a little thicker.
08:52It's thick.
08:54When I eat it, I feel like it's popping.
08:57It's sweet.
08:59It's very delicious.
09:01In this area, this seaweed was originally growing.
09:04I'm taking out the seeds from the one that was originally there.
09:08SeaVegetables put a thin, long net on the bottom of the water about 5 meters to regenerate the seaweed that was once abundant in this area.
09:20There, they developed a method of growing seaweed by attaching a net of seaweed.
09:26They succeeded in regenerating the seaweed that was in danger of extinction.
09:30I got it.
09:31Great.
09:34Each seaweed has a different way of growing.
09:37I tried to figure out what I didn't know.
09:39I tried to figure out what I didn't know.
09:45On the other hand, this is Gyoko in Kumamoto Amakusa.
09:51Tomohiro came to the cultivation site of a certain seaweed.
09:55There is a red seaweed in the basket.
10:01It's called mirin.
10:02It's a seaweed that was originally eaten in Amakusa.
10:05The more I chew it, the more sticky it gets.
10:08It's very delicious.
10:11It was eaten in Amakusa from Kuroku, but it has been impossible to get it in recent years.
10:19It's an illusion seaweed that can't be caught in the wild.
10:22It's an illusion seaweed that can't be caught in the wild.
10:26They studied the ecology of mirin in sea vegetables.
10:30They found a way to grow it in a basket that was installed under the water.
10:37We established a cultivation method and technology, and succeeded in seed production.
10:41This year, we can get a lot of seaweed.
10:47They devised various cultivation techniques according to the variety.
10:53They revived the delicious seaweed that was popular in their hometown.
10:58It's simple, but it's delicious.
11:02We can't take back the rich taste of Amakusa.
11:06For that purpose, we need the power of SeaVeg.
11:09I'm a fan of it.
11:11We eat together.
11:16SeaVeg Seaweed Revolution
11:18Chef Sugou Ude from Hoshitsuki also participates.
11:24There are many people in SeaVeg.
11:29He is Ishizaka, a chef who develops seaweed-based dishes.
11:34It's a fresh taste that you can't taste in Tokyo.
11:37I'm going to serve it raw.
11:42Ishizaka used to be a chef at Michelin's Hoshitsuki restaurant.
11:47He has been developing dishes at restaurants around the world.
11:53He uses seaweed from SeaVeg to develop and serve dishes that have never been seen before.
12:00Today, I'm going to focus on the texture of the tip.
12:06This is the soup stock of chilled tomatoes.
12:08Seafood goes well with sourness.
12:15This is a fresh mirin that was grown in the sea of Amakusa.
12:22The mirin itself has a unique taste.
12:32This is a summer-themed dish.
12:35The mirin has a unique texture and is eaten like soba.
12:41How does it taste?
12:47This program is brought to you by the following sponsors.
13:01It's a texture I've never tasted before.
13:04It's chewy.
13:06It's a fresh texture that spreads inside my mouth.
13:12A world-renowned chef is starting to pay attention to seaweed.
13:18Ishizaka participated in SeaVegetable because he saw the potential of seaweed.
13:26There are almost no ingredients that I've seen for the first time in the world.
13:32I think seaweed is a type of food that no one has explored.
13:39I think it's very interesting as a dish.
13:43SeaVegetable Seaweed Revolution
13:46Saving the Sea with Seaweed
13:52SeaVegetable is grown in Amakusa, Kumamoto.
13:56Just like the mirin, they set up a cage in the water and grow seaweed.
14:04What did Tomohiro pick up from the cage?
14:07This is a shellfish.
14:09Shellfish are amphibians that live on the seabed.
14:14Shellfish are a species of crustaceans that live on the seabed.
14:19When the number of shellfish increases, the number of fish increases.
14:22Shellfish live at the bottom of the ecological pyramid.
14:26Yes, by growing shellfish, shellfish reproduce.
14:31The number of fish around it increases.
14:36Shellfish have the function of recovering the ecosystem.
14:40That's why I was able to produce shellfish as a number.
14:43In the area where shellfish are grown,
14:4636 times more fish come to the area where there is no seaweed.
14:55SeaVegetable cooperates with a group of researchers to study the impact of seaweed on the ecosystem of the sea.
15:05By increasing the number of shellfish,
15:08they want to regenerate the ecosystem of the sea.
15:14One of our missions is to enrich the sea.
15:19To enrich the sea,
15:21we have to go around as a business.
15:24I want to make a picture like that.
15:31The challenge of SeaVegetable is to regenerate the sea by reproducing exquisite seaweed.
15:39We have prepared seaweed for SeaVegetable in the studio.
15:43I heard that most of the natural products are no longer available.
15:47Yes, that's right.
15:49This green seaweed is hijiki seaweed.
15:52Then mirin.
15:53Mirin.
15:54And on the right is tosakanori seaweed.
15:57Tosakanori.
15:58Ryu, please.
15:59I'll have tosakanori.
16:00Would you like to have tosakanori?
16:01Yes.
16:03Then I'll have tosakanori.
16:05I'll have tosakanori.
16:08It's delicious.
16:09Oh, it's hot.
16:11I thought it would be good as a main dish.
16:14I can hear the crunchy sound of the texture.
16:18Then mirin.
16:23It's really delicious.
16:27I'm happy.
16:29Mirin is softer.
16:30It's a little mushy.
16:32Seaweed is an illusion now.
16:34I used to be able to find it when I swam in the sea.
16:37But it's not natural at all now.
16:40It's a precious thing.
16:42I thought seaweed was all over the sea in Japan.
16:45There is no seaweed in the sea in Japan.
16:47There are many seas without seaweed.
16:49Is that so?
16:50Yes.
16:51Why has it decreased so much?
16:53Basically, the water temperature is rising.
16:56When the water temperature rises, the activity of fish also increases.
17:01The number of fish that eat seaweed increases.
17:05On the other hand, when the water temperature rises, the seaweed does not grow.
17:09Seaweed in the sea can be eaten by fish in order of deliciousness.
17:13I see.
17:14Seaweed in the sea can be eaten by fish in order of deliciousness.
17:17Fish also learn from seaweed in order of deliciousness.
17:21I'll have tosakanori.
17:22I'll have tosakanori.
17:25It's amazing.
17:30It's a little chewy.
17:34It's delicious.
17:37Sea Vegetables have established their own cultivation method near the beach.
17:44There is a secret to the deliciousness.
17:47Seaweed is generally harvested at a height of more than one meter.
17:53When seaweed grows to that height, it becomes very hard.
17:57It becomes bitter.
17:59You have to boil seaweed for a long time to eat it.
18:02We harvest seaweed at a height of 30 to 50 centimeters.
18:09It's so precious.
18:10The texture of seaweed is fun.
18:13Tosakanori and seaweed are dried and watered.
18:19They are dried and watered.
18:22They don't have to be watered.
18:24The concept of seaweed may change a little.
18:27I think seaweed is like that.
18:31How can we make it delicious?
18:34Until now, fishermen used to change the amount of seaweed to money.
18:40There is no concept of harvesting seaweed in small quantities.
18:43Seaweed is the same as vegetables.
18:45If it grows too big, it won't be delicious.
18:48Seaweed is delicious.
18:50We aim for that and produce it.
18:52We can eat delicious food.
18:54It's the best condition.
18:57There are a lot of products here.
19:00Various companies are starting to use seaweed.
19:04Famous chefs around the world are paying attention to seaweed as an ingredient.
19:10Noma is the world's best chef in Copenhagen, Denmark.
19:16Noma opened a pop-up restaurant in Kyoto last year and the year before last.
19:20Noma uses seaweed shabu-shabu.
19:24Noma uses seaweed shabu-shabu as a main dish.
19:27Noma uses seaweed shabu-shabu as a main dish.
19:29This is the seaweed in the grass.
19:31This is the seaweed in the grass.
19:33Seaweed is a seaweed that grew well in a place where the water of the sea and river mixes.
19:42But due to the rise in water temperature, it was not able to grow.
19:45It's almost impossible to get wild seaweed.
19:48Is this alive?
19:49Yes, it's alive.
19:51There are small and large seaweeds here.
19:54Seaweed grows very fast.
19:56The size of seaweed changes from small to large in about a week to 10 days.
20:02Seaweed grows fast.
20:04Seaweed grows fast.
20:06It's a waste.
20:09This is a popular okonomiyaki chain based in Hiroshima.
20:16When it's time for dinner, okonomiyaki is filled with iron plates.
20:22They bake 300 sheets a day in one shop.
20:27The specialty of this shop is...
20:31Seaweed with plenty of finishing touches.
20:36I knew this would be good.
20:38I think it's not our cup of tea.
20:44The regular customers say...
20:46Seaweed is good.
20:48It smells good.
20:50It's different when you add seaweed.
20:54However, there is a big problem with this seaweed.
21:00If you don't like seaweed,
21:03you might be the first one to come to this shop.
21:11Yes, the price of seaweed is soaring.
21:15Okonomiyaki shops are switching to cheap seaweeds.
21:21We can't keep doing this.
21:25The crisis for seaweeds is...
21:28Okonomiyaki's butafuku sauce.
21:33It's different from a blue sugar.
21:35The smell is totally different.
21:39The secret of the birth of seaweeds lies in this problem.
21:45Since when did I realize the size of the world?
21:49When will I find my true self?
21:53I want to know more.
21:54I want to see more.
21:55I want to change more.
21:56Nikkei Densho, strong people move from here.
22:00From Sesshu to Ōkyo and Jyaku-chū.
22:03Shōkokuji and Kinkaku-Ginkaku.
22:05A long-awaited exhibition that conveys the whole view of beauty.
22:08The Shōkokuji exhibition is in the public.
22:11Kyoto, Shōkokuji's capital is Tokyo, Uenoe.
22:15Yūsonar
22:16The most cowardly person.
22:18Yūsonar is aiming for the most cowardly company in Japan.
22:21The winning team and the losing team have been competing for a long time.
22:24Employment is a sacred thing.
22:26I think the competition will continue.
22:29So, Yūsonar decided to get out of this competition and aim for the cowardly.
22:35That's cowardly.
22:37Let's create a cowardly society together with marketing support using the largest data in Japan.
22:41The Cowardly Person, Yūsonar
22:45What should I do with the car?
22:46Let's talk to Cosmo.
22:47Who? Me?
22:49Yes, you a year later and your girlfriend a year later.
22:53And you will be Cosmo Michaelis after this.
22:56Cosmo Michaelis?
22:58Yes, you can choose any EV you want.
23:01Anything?
23:02That's Cosmo Michaelis.
23:04If you have more family members, you can change cars.
23:06Possible.
23:07By the way, which car do you want?
23:08Cosmo, thank you.
23:15The Kamburia Palace will be broadcast on TVer.
23:19Tomohiro, a beekeeper who digs into the sea all over Japan and cultivates new seaweed,
23:25and Tomohiro, who sells the seaweed he produced to various food factories.
23:31Sea Vegetable has been expanding with such a double-decker.
23:38It started in his 20s.
23:41Tomohiro, who was wandering all over Japan,
23:44met Hachiya, who was studying seaweed at Kochi University.
23:51Tomohiro said he was attracted to Hachiya, who was obsessed with seaweed.
23:57I was taking care of him every day, and he seemed to enjoy it.
24:01I was more interested in Hachiya than seaweed.
24:04On the other hand, Hachiya had such anxiety.
24:08I didn't know what to do when I wanted to connect this as a business.
24:15In 2017, Hachiya was consulted by a local company through Kochi University.
24:24I was obsessed with Japanese seaweed, but I was told that I might not be able to use it anymore.
24:33The company was Otafuku in Hiroshima, known for Okonomiyaki sauce.
24:37Otafuku has been obsessed with fragrant seaweed since its establishment.
24:46It's different from Aosa. The scent is completely different.
24:52Otafuku, which was also sold by a local company, was in trouble with the rise in the price of seaweed.
24:58When the production amount declined, it was about three to five times more expensive.
25:04Aonori used to live in a place where water flowed from the river to the sea.
25:10The price of seaweed kept going up as the production amount decreased.
25:16We realized that we needed seaweed.
25:22And they decided to build a large-scale cultivation facility for Aonori.
25:29But they didn't have the funds at the time.
25:35Tomohiro and Hachiya decided to go to Otafuku to make a proposal.
25:43President Sasaki of Otafuku attended the meeting.
25:49Hachiya talked about his passion for seaweed and the sea.
25:54And Tomohiro started the meeting.
25:57Mr. Sasaki, we don't have the funds yet.
26:02Can you make a long-term contract with Aonori?
26:09It was a risky proposal, but President Sasaki...
26:14All right. Let's go with a five-year long-term contract.
26:19Instead, please make the best Aonori.
26:24I was fascinated by the charm of seaweed and their passion for their dreams.
26:36Aonori's cultivation began, and the seaweed venture spread all over the world.
26:45Mr. Tomohiro went to all over the country until he founded SeaVegetable.
26:50What did you do?
26:53I wanted to do something related to the area after I graduated from university.
26:57I stayed at the home of a man who was doing a part-time job.
27:01I stayed at the home of about 100 people from Hokkaido to Okinawa.
27:05You didn't introduce them to your friends?
27:09No, I didn't. I found out that there were people who took care of me all over Japan.
27:13I met Hachiya on the way.
27:16Mr. Hachiya is a high school student, right?
27:18Yes, he is.
27:20What do you mean by cultivation?
27:23I've been fishing for a long time, so I had a feeling that I had to increase the amount of seaweed.
27:29I was aware that if I increased the amount of seaweed, it would be a cultivation.
27:34That's why I went to Okinawa.
27:37But you didn't start a business right away, did you?
27:40No, I didn't. It was a long time after that.
27:44How did you feel when you heard from an otaku that there wasn't enough seaweed in Okonomiyaki sauce?
27:53I had a feeling that the amount of seaweed was decreasing.
27:58But I had never heard such a real voice.
28:02When I heard such a real voice, I felt that I had to do something about it.
28:09It's difficult to cultivate seaweed.
28:11Yes, it is.
28:13There are males and females in Aonori.
28:16There are males and females in Aonori?
28:18Yes, males and females in Aonori produce a lot of seaweed in the sea.
28:23When males and females try to meet, the seeds move in 3D in the sea.
28:29It's very difficult to meet them.
28:31So they decide where to gather in the deep sea.
28:34The gathering place is where the strongest light gathers.
28:38That's romantic.
28:39The sunlight shines from above.
28:43The light goes up and meets the male and female.
28:49Then the light goes down to the bottom of the sea.
28:53Amazing.
28:55And the seaweeds grow again by attaching to the rocks.
28:58That's the life style of Aonori.
29:01It's amazing.
29:03It's mysterious.
29:05I was surprised.
29:06I heard that Aonori is spreading all over the country.
29:09Mr. Hachiya, who was doing research on seaweeds in Kochi,
29:14I think he is a simple person.
29:18I think there are more people cooperating with him.
29:20Thank you very much.
29:22Everyone sympathizes with me.
29:24I feel like everyone is working together as friends.
29:28SeaVegetable has a big business chance with Aonori.
29:33I analyzed the concentration of the seaweeds.
29:36I can't connect it to the data.
29:38Will AI evolve the best seaweeds?
29:43The president is lonely.
29:46I'll achieve the budget.
29:48Can you do it?
29:50I'll endure it alone and achieve the budget.
29:53How much is the budget?
29:55I'll endure it alone.
29:57The president is a lonely lion leading a flock.
30:00However, there is a partner.
30:02M&A Capital Partners?
30:04There is a reason to be chosen.
30:07M&A
30:09Capital Partners
30:11There is a reason for strength.
30:14Information
30:16Analysis
30:19Strategy
30:22Decision
30:26Information acquisition
30:28Information system
30:30Strengthen corporate management
30:36Achievements
30:38The secret of integrated business software
30:43I met him at the kindergarten.
30:45I became a rival.
30:47Show me your homework.
30:49We had a lot of fights.
30:51I didn't expect that.
30:57I didn't expect that.
30:59I didn't expect that.
31:01I didn't expect that.
31:03We are over.
31:05I didn't expect that.
31:07I didn't expect that.
31:09I didn't expect that.
31:11I didn't expect that.
31:13The Kamburia Palace is broadcast on TV and U-NEXT.
31:19This is an exhibition of start-up companies held in Tokyo.
31:23This is an exhibition of start-up companies held in Tokyo.
31:29Many companies gathered for a new business opportunity.
31:36A group of people appeared in a corner of the venue.
31:39A group of people appeared in a corner of the venue.
31:41It's Tomohiro.
31:44We are the largest company in the world to grow seaweed on land.
31:49We are the largest company in the world to grow seaweed on land.
31:55People are interested in a new business.
32:01I think the concept of this company is good.
32:07I think it would be interesting if we can do something together.
32:10I think this company is a game changer.
32:15I think this company is a game changer.
32:19Various companies are paying attention to SEAVEGETABLE, a company that can produce a wide variety of delicious seaweed.
32:28Recently, I've been getting a lot of inquiries from companies that are not food manufacturers.
32:35For example, a car manufacturer.
32:38The possibility of fuel.
32:42Bioplastics.
32:44When we started, everyone was surprised to hear that we were doing a seaweed business.
32:51Compared to that, I think there's a lot of wind.
32:54Among them, Panasonic, the home appliance manufacturer, was the first to pay attention to SEAVEGETABLE.
33:00The project was already underway.
33:04It's a baby black seaweed that I'm growing in the lab.
33:09In fact, SEAVEGETABLE is conducting a practical experiment to improve the productivity of seaweed.
33:19For example, using the image recognition system of Panasonic, AI analyzes the growth of seaweed.
33:28I think there's something new that can be seen by working with a company like SEAVEGETABLE.
33:38I think that could lead to some kind of business for the seaweed industry.
33:47There are some difficulties in the natural conditions such as the weather.
33:54But I think it's an opportunity to evolve the technology, so we're working on it.
34:03In fact, the business with Panasonic is a staff cafeteria.
34:07They offer seaweed dishes regularly.
34:12It's also popular with employees.
34:15I was preparing for 30 minutes in the cafeteria.
34:20It was delicious.
34:22It was delicious.
34:24It's like eating the same pot of rice.
34:27It's delicious to eat together, so I want to think about what we can do together.
34:34Hachiya and Tomohiro.
34:37The challenge of starting a seaweed business with only two people continues to expand, involving various companies.
34:48It seems that you have started a business with Panasonic.
34:52Is this the latest technology to create a seaweed cultivation facility?
34:56That's right.
34:58We have the technology to cultivate and produce seaweed.
35:04But when we mass-produce it, we need equipment and systems.
35:09Panasonic has said that they want to contribute as an electric manufacturer.
35:17Originally, there were a lot of seaweed in the sea, so it was very cheap.
35:23But now that we can grow it on land, the price has gone up.
35:30So, I'm going to borrow the power of Panasonic from robots and IoT.
35:38I see.
35:40For example, is it possible to grow 30,000 seaweeds in the sea?
35:47Is it possible?
35:49That's right.
35:51We started a company called GoodSea.
35:54We did research while receiving support from the Japanese Foundation.
35:58As a result, when we grew seaweed in the sea, the amount of fish increased by more than 30 times.
36:05We can get such data.
36:07So, we want to spread such models all over the sea and coastline of Japan.
36:13We want to make the aquaculture industry more exciting.
36:17Mr. Hashida, in the first place, what is interesting about aquaculture?
36:23Aquaculture has no individuality.
36:27When we put our hands into aquaculture, the reaction is good.
36:34We are very honest.
36:37So, when we grow seaweed, we have to be able to hear the voice of seaweed.
36:42We can tell whether the seaweed wants light, nutrition, or heat.
36:52That's interesting.
36:54We have to be united.
36:56If we don't do that, we can't go deeper.
37:01If we solve each problem, we can mass-produce.
37:04Our research team wants to be able to hear the voice of seaweed.
37:09Does everyone go to that level?
37:11If you spend three years with seaweed, you will be able to hear the voice.
37:15That's great. That's interesting.
37:20How will SEA VEGETABLE survive in the next era?
37:26If I only talk about macro, people will wonder what I'm talking about.
37:30This program was brought to you by these sponsors.
37:41SEA VEGETABLE
37:46Rather than where to go, how far can we go?
37:49I love that road.
37:52The joy of being full.
37:54Emotions released.
37:56I want to be more free like myself.
37:59The impulse of electricity drives us.
38:04This is exactly Audi.
38:06Audi Q6 e-tron is born.
38:11Debut Fair
38:15ZOZO
38:27ZOZO Week
38:30Asahi
38:38Asahi Style Free
38:41Asahi Style Free
38:44Asahi Beer
38:47Now, a gentle smile is spreading all over the country.
38:52Now, you too.
38:54Good morning, everyone in Japan.
38:57Asahi Beer
38:59Recruitment
39:00It's hard to get a job.
39:02Recruitment agent.
39:04I want someone to teach me my strength.
39:07Recruitment agent.
39:09Recruitment agent.
39:11Recruitment agent.
39:13Recruitment agent.
39:15Hello, new idea.
39:17N-BOX Custom
39:18Honda's unique technology
39:20combines spacious interior and high stability.
39:24New N-BOX Custom
39:26N-BOX Custom
39:27N-BOX Custom
39:28N-BOX Custom
39:30A PC parts shop.
39:33The challenge of the third wave began.
39:36Since the days when IT was unknown,
39:39there were people who challenged their imagination on a computer.
39:42I have answered each of their passion and requests.
39:46Domestic order-made PC
39:48Polite support and short-term consumption
39:51To maximize the possibility of people's imagination activities
39:56It is the ability to challenge.
39:58Third Wave
40:01Hello, golf.
40:02Play music.
40:03OK
40:06It is made of only important things.
40:09The New Golf Debut
40:12Volkswagen
40:15An unclear era ahead.
40:18What is necessary for survival?
40:20What is necessary for survival?
40:23Micro and macro eyes
40:25I think it is very important to have both.
40:28What is the current trend of the world?
40:30How do you do carbon dioxide?
40:32While being conscious of such a place,
40:35What is the strength that we can do?
40:37The micro part is also refined and understood.
40:40Even if you only look at the micro,
40:42you may do something that no one wants.
40:44Even if you only say macro,
40:46I think it is an important point that you are turning while looking at both.
40:50I think that people come to the place where they are having fun.
40:54I think that there are a lot of things to do.
40:58If you do it anyway,
41:00I think that it is better to do it while having fun.
41:02Me, Hachiyan, and other members,
41:05I feel that there are quite a few people of that nature.
41:15After the recording,
41:16Ryu Murakami thought about this.
41:26When I asked him,
41:28Who came up with the idea of sea vegetable?
41:34The answer came back that the two of us thought about it.
41:40I didn't feel like we were on good terms.
41:43However,
41:45I have a strong sense of trust.
41:52Hachiyan can hear the voice of the sea vegetable.
41:56Tomohiro said.
41:59When I asked him what he was going to talk about,
42:03He answered seriously that he was hungry.
42:06Hachiyan can hear the voice of the sea vegetable.
42:12In order to hear the voice of the sea vegetable,
42:15It takes at least three years.
42:20It's been three years since I thought about the sea vegetable.
42:23After signing a long-term contract,
42:26The business started running by saving money as a pre-payment
42:30and investing it in equipment.
42:38Is there love for the sea vegetable?
42:43The sea vegetable is beautiful.
42:45The next story
42:58In addition to Sundubu Jjigae,
43:02The yangnyeom chicken is also equipped with tasty ingredients.
43:06It's a taste of the real thing.
43:08Every time you eat it,
43:11it's so delicious.
43:12This is the real deal.
43:15To save restaurants from being short-handed and expensive...
43:19You can have a better dining experience than ever before.
43:22Foodtech, the food processor.
43:25A new business that combines deliciousness and lightness.
43:35At 7.25pm, Akiyama's location map.
43:42At 8.00pm, you'll find yourself in a specialty store.
43:46Is this a house?
43:48It's gone.
43:49At 9.00pm, you'll find yourself in a search team.
43:51It's all about power and pressure.
43:55Please support world table tennis.
44:02An innovative idea that opens up the future of business.
44:07Who will be the one to open the door?
44:12Toshitaka Zushi
44:16I'm Toshitaka Zushi from Suntory Vivaredge Solutions.
44:20We provide a new health management service with a Suntory-style approach...
44:24...to lead to a more useful and rich future for society.
44:28Suntory Vivaredge Solutions aims to provide a healthy lifestyle...
44:32...that nourishes the mind and body through beverages.
44:38This time, the key man to open the door...
44:41...is Toshitaka Zushi from Suntory Vivaredge Solutions.
44:46How did he come up with the idea?
44:49We are working on a new health management service...
44:53...for all businesses and employees.
44:57We want people with low health awareness to feel healthy...
45:01...and promote healthy management.
45:05Toshitaka Zushi's idea opened the door.
45:11Suntory Plus is a health management service...
45:14...that combines a beverage vending machine and an app.
45:18When you do a health task with a scientific basis...
45:22...you will be rewarded with a collection badge and points.
45:27The points you earn can be exchanged for healthy beverages...
45:31...and you can enjoy the service for a long time.
45:36The number of users has exceeded 250,000 in 5 years.
45:40The number of companies has exceeded 1,500.
45:45More than half of the users have been using the app for 6 months.
45:51We want to deliver this service to more companies.
45:56Toshitaka Zushi decided to make it a unique service...
46:00...that can be shared by many health managers.
46:05We implemented a new feature called Health Quest in April.
46:09You can walk to the vending machine...
46:12...and it will make you feel healthy.
46:16The new Health Quest feature allows you to play games...
46:20...when you put your smartphone on the vending machine.
46:25You can use the vending machine as a health spot in the company.
46:29You can walk to the vending machine and it will make you feel healthy.
46:34Zushi believes that health management can be solved...
46:38...thanks to Suntory, which has been researching the health field...
46:42...and exploring people's minds for many years.
46:47What is the future of the door to ideas?
46:50We want to contribute to the world...
46:53...through a unique and new health service...
46:56...that combines social justice and the Suntory vending machine.
47:00Hello, new idea, N-E.
47:03Honda has realized a large indoor space for electric vehicles...
47:07...with their own technology.
47:10N-E, an electric vehicle that can be used seriously, is born.
47:15Let's go!
47:16Let's start the application.
47:18Will he make it in time?
47:21First, three folds.
47:22Beautifully.
47:23Carefully insert.
47:25No mistakes.
47:26Then, send.
47:27Send it right away.
47:29He did it all.
47:31Oh!
47:32He still has to deal with the mail delivery.
47:36Will he make it?
47:38No handwork, no mistakes.
47:41No shipping costs because it's electronic.
47:43Rakuraku Meisai.
47:45This power is for everyone.
47:47Like Fuji Electric?
47:48What?
47:49With the technology of controlling electricity...
47:50...we support the stabilization of clean energy.
47:52I do it for the environment.
47:56Power Electronics.
47:57Fuji Electric.
48:00Let's go.
48:01Romance begins in the summer.
48:05It's a great chance to change your clothes.
48:09If you want to transform, SELL is on your side.
48:12Go ahead and make a profit.
48:15Raku-kun.
48:16Isn't it easy to reduce the cost of production?
48:18But it's working somehow.
48:19It's not easy to get in.
48:21It's like climbing dozens of floors without using an elevator.
48:24Scary.
48:25It's like getting into the accounting software...
48:27...worrying about mistakes.
48:28It's like using electricity without using electricity.
48:31Stress.
48:33It's not working somehow.
48:36I'll think about it again.
48:39With Rakuraku Production, you can automate the division of labor.
48:41Data collaboration with accounting software.
48:43Rakuraku Production.
48:47Hello, golf.
48:48Play some music.
48:49OK.
48:52It's made with only important things.
48:55The New Golf Debut.
48:58Volkswagen.