[Music]

今回の主人公はSHO 東京在住の43歳だ

[Music]

仕事の日、SHOは誰よりも早く起きるぞ

This is Sho, 43 years old, living in Tokyo.

SHOは妻と二人の娘とこの2階建ての家に住んでるぞ

He wakes up earlier than most Japanese

朝みんなを起こさないように別の部屋で寝るんだ

to start his work day.

SHOと奥さんは共働きだから、家事は分担してる

He lives with his wife and two daughters

皿洗いとかな

in this two-story house

レコードがめっちゃあるぞ！

but sleeps in a separate bedroom so not

何枚くらい持ってんだ？

to wake them up in the morning.

一番気に入ってんのはどれだ？

Sho and his wife both work full time so

歌詞が布に書かれてるぞ

he shares the house chores like doing the dishes.

SHO曰く、このDIYの精神が パン粉作る時にも生かされてるらしいぞ

[Music]

毎朝はパンを食うのか？

Damn, you have a lot of records!

もう働いてんぞ！

How many do you have?

SHOは父ちゃんでもあり、ビジネスオーナー

Which one is your favorite?

朝早く起きて、時間最大限に活用することが すげー大切なんだ

Wow! The lyrics are screen printed on the fabric.

本読んだりストレッチしたり、日々の仕事の整理とか

He says this DIY spirit is the

おっここには屋根裏部屋があるみたいだぞ

same spirit he tries to capture when

娘のために長靴を準備してるみたいだ

creating his panko.

SHOの職場は家から徒歩10分

[Music]

こんなに近いのは日本ではめずらしいかもな

Do you always eat bread in the morning?

毎朝、SHOは通勤途中にこの稲荷神社に立ち寄るんだ

Oh! He's working already!

この神社は防火稲荷っつって、 火から守ってくれるんだ

Being a father and a business owner himself,

工場オーナーにとってはすげー大事だよな

it's important for him to wake up early to

みんなおはよう！！今日は密着動画だぞ

maximize his day

今日は日本の工場を紹介できるから すげぇ楽しみにしてたんだ

reading, stretching and organizing his daily tasks.

SHOがもうそろそろ来るはずだ

Interesting! His house has an attic.

今朝はどんな感じかな？

Looks like he's preparing rain boots

おはよう

for his daughter.

よく寝れた？

[Music]

SHOは中屋パン粉工場の3代目

Sho's office is only a 10-minute walk

家族経営で、1948年にSHOのじいちゃんが始めたんだ

from his house. Pretty rare in japan.

パンから作ってる「MADE IN TOKYO」のパン粉工場は 中屋パン粉だけなんだ！

Every morning on his commute, he stops by the Inari shrine.

「パン粉」っていうのは、日本の揚げ物に よく使われるパンを砕いた粉

This particular one is called

中屋パン粉は業界で品質がすっげー評価されててさ

Bouka Inari, which is believed to

日本のミシュランガイドに掲載されてるとんかつ屋の 60％がここのパン粉を使ってんだ

protect its visitors from fires.

高級店だけじゃなくて、 チェーンの牛たんねぎしとか店でも使われてる

Quite important for someone who runs his

業界では中屋パン粉を使用してるメシ屋は 有名店になるって言われてるくらいだ

own factory.

職場に着いてすぐ、SHOは 今日の注文をまとめる作業に取り掛かる

Good morning everyone!

昨晩から朝までの注文が溜まってるし、注文方法も様々

I'm back with another day in the life.

留守番電話、メール、ラインにSMS、FAX、 ウェブシステムからも注文が来るんだ

This one I'm super excited for because

顧客ひとりひとりに対して 柔軟に対応してるの半端ねぇよな

we're going into a Japanese factory.

カスタマーサービスを大切にしてるのが すげー伝わってくる

Sho should be coming around the corner

昔から工場継ごうと思ってたのか？

just now. Let's see how his morning is.

子供の頃、父ちゃんのトラックに乗って 配達について行ってたらしいぞ！

Good morning!

パン粉工場はSHOの生活の一部でさ

Did you sleep?

子供の頃に描いた工場の絵が 今も職場に飾ってあるんだ

Sho is a third generation owner of the

彼はSHOの弟

Nakaya Panko factory.

ここの工場長だ

A family run business

1日の注文がまとまったら ドライバーに配達を振り分ける

started in 1948 by his grandfather.

ドライバーが商品を棚とか冷蔵庫から持ってきて トラックに積み込むんだ

It's only truly made in tokyo panko factory

これは伝票をつくるプリンターだな

baking their own bread to create a flaky

配達の時に商品と一緒に渡すやつだな

breadcrumb commonly used as a crunchy

日本はまだまだ紙社会だから このレシートは必須だ

coating in fried Japanese food.

次は、配達用の釣り銭を準備するぞ

Their panko is so highly acclaimed

今も現金での支払いが多いんだってさ

it's used by 60%

だからドライバーが釣り銭を持ってく必要があるんだ

of the tonkatsu restaurants listed in

これすげぇ古そうだな

Japan's Michelin guide, as well as chains

今も使ってるのか？

like Gyutan Negishi

あー家紋な！ 日本で先祖から代々受け継ぐやつだ

and even mom & pop stores.

朝シフトの職員が タイムカードを押すために並んでる

Many in the industry believe that panko alone

タイムカードは昔からある日本の会社では一般的だ

will make the restaurant popular.

この間に工場の整理整頓をするぞ

Right after he arrives he starts to organize

ビジネスオーナーのSHOにとって、 大小関係なく、工場のあらゆる業務に関わることが大切なんだ

today's orders since clients

トイレ掃除までするんだぜ

place their orders overnight in many different ways.

職員はもちろん掃除してるんだけどな

Online, phone call messages,

日本ではトイレをピカピカにすると 悪い気が浄化されるって信じられてるんだ

emails, line messenger, SMS and even fax.

成功してるビジネスオーナーは これ実践してる人多いんだぞ

It's amazing how flexible he is with

パン粉工場のオーナーになる前は何してたんだ？

his customers and shows how committed

SHOはまた事務作業に取り掛かる

he is to customer service.

メール返信したり、その他もろもろ

Did you originally want to inherit the business?

しばらくSHOは事務作業をするみてぇだから

He would even sit in the truck with

この時間を使って、探検しに行こうぜ！

his dad during deliveries!

2階の工場で、どんな魔法をかけてるのか探りに行こうぜ

The panko factory was such a large part of his life

その為には着替えねぇとな

when he was a kid he drew a layout of it,

よっしゃ！行こうぜ！

which still hangs in the office today.

オラ、準備万端だ！ パン粉を作る工程を紹介すっぞ

And that's his brother! He's the "kojocho," aka factory manager.

日本で食パンをパン粉をにして 料理に使い始めたのは約150年前の明治時代

After he finalizes todays orders, he assigns delivery drivers.

日本語では、パンがBread、粉はPowderって意味なんだ

Drivers locate the products on the shelves and refrigerators and load their trucks accordingly.

多くのパン粉製造会社は パンを仕入れて作るんだけど

This machine prints out the "denpyo," in English, an itemized sales slip, which is given to customers at the time of delivery.

中屋パン粉工場では、自社でパンを焼いている

In Japan, many businesses are still paper-based so this form of receipt is absolutely necessary.

食感や風味にこだわった、50種類のパン粉を作ってるんだ

Now, Sho prepares cash for delivery. Even these days, many of his clients still prefer to pay in cash, so all of his delivery drivers must carry enough to make change.

まずは生地作りからだな！

Wow, that looks so old! Are you still using this?

水とイーストと小麦粉を混ぜて、 さらに塩と砂糖を加える

Ah, a "kamon!" A Japanese family crest passed down from his ancestors!

ここで一度練り上げていくぞ

Now, the morning workers are lining up to stamp their time cards, a very common practice in traditional Japanese companies.

そこに油を加えて、さらに練り上げる

While they're doing that, Sho works on organizing stock in the factory.

天気によって発酵時間を調整するんだ

As the owner of the its important for him to be involved in all aspects of the business, large or small.

製品を均一にする為にイーストの量も微調整する

He even makes time to clean toilets, despite daily cleanings by staff.

小麦粉メーカーも毎年収穫切り替え時に中身を変えるから

Some Japanese believe that the active cleansing of toilets also cleanses one's malevolence, so you'll find many successful business owners participating in this activity.

それに合わせて、工場では 材料の配合や工程を調節するんだ

What did you do before becoming a panko factory owner?

高い品質のパン粉を、毎日全て同じクオリティーで 作ることはまさに職人技なんだ！

Now, Sho goes back to his office tasks, replying to emails and texts, as well as other administrative work.

この機械はこねた生地を小さな塊に分けていく

So it looks like Sho has a little bit more office work to do, so while he's doing that, lets take advantage of this time and explore this place!

生地はここで15分から20分寝かされるぞ

So let's go up to the second floor, and let me show you where all the magic happens.

それが終わったらここを通って ぺたんこにされる

But in order to do that, I'm gonna need a change. So let's do that right now!

最後は丸められて、手作業でパン型に並べるんだ

Alright! Good to go. Let's go do this!

それから生地は湿度90%の発酵室で寝かされる

Now that I'm all suited up, let me show you how the bread making process begins.

ここには絶対カメラを持ち入れたくねぇな

150 years ago from the Meiji period, Japanese used sliced bread to make panko.

それが終わったら焼きの工程だ

A Japanese word, "pan" meaning "bread," and "ko" meaning "powder."

パン焼くのにはどれくらいかかるんだ？

Many panko producers use commercially made bread, but Nakaya panko will craft their own bread at their factory.

1日1800斤ものパンを焼くらしいぞ

Creating 50 different types of panko every year with their own unique textures and flavors.

パン粉の種類によって、使うパンの食感とか形が違うんだ

The first step is to make the dough. Workers mix water yeast and flour, then add salt and sugar, and then knead the mixture.

このパンの場合は、パン粉にする前に スライサーを使って耳を切り落とさないといけない

After that, they add oil and knead it again.

パンはオーブンから完璧な状態で 出てくるわけじゃないから

Interestingly, depending on the weather that day, the workers adjust how long the dough is fermented, as well as the amount of yeast added

こんな感じで耳が残ることがある

in order to produce an identical product.

これを職員は手作業で取り除くんだ

Also, since flower producers update their harvest each year, the factory needs to readjust their ingredients and process each time.

耳を完全に取り除いたら、 パン粉を作る機械にパンを投げ込むぞ

It's very much an art of its own to craft a consistent and high quality panko each and every day.

このメタルネットを通るとパンは砕かれて パン粉になるんだ

This machine receives the kneaded dough and separates it into smaller clumps.

ネットの穴の大きさによって パン粉の荒さが決まってくる

And then the dough rests here for about 15 to 20 minutes.

ここの工場では、1.3ｔの小麦粉を使って 1日800kgのパン粉を生産してるんだって

After it cycles through it then drops down this chute to be flattened.

ポンドだと1760になるな

Finally, the dough is rolled and placed in the metal pans by hand.

ここでは、パン粉以外にも食材を販売してるんだ

[Music]

客はパン粉のついでに ワンストップで買い物ができるようにだ

Now, the dough needs to sit in a fermentation room, which is set to 90 percent humidity.

便利だな！

I guess my camera's not going in there!

今配達の荷積みをしてるみてぇだ！見に行こうぜ

After this, the baking process begins.

パンの耳がゴミになっちまわないように

How long does it take to bake this bread?

豚さんや鳥さんの餌として寄付してるんだって

The factory produces 1800 loads of bread per day.

朝礼が始まったぞ

And the loaves vary in texture and shape, depending on the end product

日本の会社では毎朝、仕事の前にすることが多い

For this particular cycle, before the bread gets shredded into small pieces of panko the workers must remove the crust by using an automatic slicer.

朝礼では、その日1日の業務の確認や その他共有事項について話すぞ

[Music]

次は工場を回りながら、品質のチェックを行う

The bread itself doesn't come out of the oven in perfect form, so usually there will be crusted sections like this, so workers remove these spots by hand.

職員と直接会話して、その日のパンの状態を把握するんだ

[Music]

SHO、オラもパン粉作っていいか？

Now that all the crust has been removed, the bread is processed through this specialized machine.

やべー！オラにもパン粉作らせてくれるって！

It shreds the bread into smaller pieces, which are passed through these metal nets.

こうやってパンを割って、、、

The holes in the nets vary in size, which ultimately determines the size of the panko.

すげー！！

[Music]

オラが作った完璧なパン粉だぞ！

Apparently, they use about 1.3 tons of flour to make 800 kilograms, or about 1760 pounds of panko each day.

それはなんだ？

[Music]

次は何すんだ？

So they not only sell panko here, but they also provide an assortment of ingredients so when a customer comes, they can buy panko as well as cooking ingredients.

見学は毎日あるのか？

It's kind of like a one-stop-shop.

近所の小学校も毎年一回見学に来るんだって

Pretty convinient!

今日はイタリアンレストラン「KNOCK」のシェフ達が

Alright, just over there, looks like they have some deliveries, so let's go check it out.

SHOが作るパン粉について学びに見学に訪れたぞ

The factory ensures that the crust doesn't go to waste, and donates it to used as food to raise pigs and chicken.

あ、「手土産」を持ってきてくれたみてぇだ

[Music]

感謝の気持ちを伝えるためだな

Oh! They're having "Chorei" A typical Japanese meeting held every morning before work starts.

日本のビジネスシーンでは、 何かをしてもらった時はお返しをする文化があるんだ

In this meeting the factory staff review tasks for the day, as well as any issues that need to be addressed.

あれは最近の新製品 「GOD SPEED YOU! BLACK PANKO」だ！

Now, Sho goes around the factory floor in order to perform a quality inspection.

工場見学では、工場長の弟がパン粉の 生産工程や種類について詳しく説明する

It's important for him to talk directly with the workers to get feedback on the condition of the bread.

さらに、調理する時の使い方のコツも伝授するんだ

Sho, can I make panko today?

次はテイスティング

So check it out y'all! They actually let me make my own panko.

一番好きな食いもんはなんだ？

So you gotta break it up like this.

どっか行くのか？

That's awesome!

昼メシはいつも車の中で食うのか？

Wow! I made the perfect panko!

パン粉は、パン粉単体で食うもんじゃねぇ

What's that?

他の食材と合わさって完成した料理 になって初めて人の口に入るんだ

So what's next?

とんかつとか魚フライとかな

Do you have a visit every day?

SHOは高品質のパン粉を作るために、 顧客のニーズをしっかりと聞き取る努力をしてる

They even have students once a year!

だから、顧客の店に足を運んで、パン粉がどのように 使われてるか、話を聞くことが大切なんだ

Today, chefs from an Italian restaurant are visiting to learn about Sho's panko.

最初の配達は高級住宅街の西麻布のメシ屋

Oh, they brought "temiyage," which is a gift to say thank you!

完全予約制の串揚げ専門店 「揚げがとう」だ

In Japanese business culture, it's customary to give such a gift when someone is doing something for you.

何するんだ？

That's one of his latest creations, "God Speed You Black Panko!"

配達以外にも、希望があれば顧客に対して 個別に商品の使い方を説明することもある

[Music]

SHOは自分達で作ったパン粉を誰よりも一番理解してる

During the factory visit, Sho's brother details how the panko is produced, explains the different types, as well as shares tips on how to use it during cooking.

だから、どう使ったら一番美味しく出来上がるかを 細かく顧客に指導できるんだ

Now its time for the tasting.

高級店のシェフだけじゃなくて、 近所のとんかつ屋の料理人などにも幅広く対応すっぞ

What is your favrorite food?

パン粉の味と食感を最大限に表現するためにな

Are you going somewhere?

今日は溶き卵に通す前に食材をコーティングする粉 「打ち粉ミックス」の使い方と

[Music]

メンチカツをサックサクな最強の食感に 仕上げるテクニックについての説明だ

Do you always have to eat lunch in the truck?

サックサクで美味そう！

Panko is a food that you don't just itself, but is combined with other ingredients to produce an end product like katsu or fried fish.

SHOのテクニックを使えば、 パン粉が鍾乳洞みたいに立ってサクサクになるんだ

So Sho works diligently to understand his customers needs in order to produce the highest quality product possible.

事務所に戻ったら営業の仕事にとりかかるぞ

To do this, it's critical for him to often meet with customers to see how his panko is being served.

外出してる間に電話がいっペーかかってきてたみたいだな

The first stop is in the high-end area of Nishiazabu.

営業の仕事が終わったら、弟と戦略会議

The next stop is a wood-fired oven wagyu steak restaurant, Forno, in Nishiazabu.

飲食店向けに抗菌・抗ウィルスコーティングの事業を 最近立ち上げたんだって

What are you doing now?

やっと終わったー！

Not only does he deliver orders, but he also provides private instructions at the customer's request.

それはホコリのためにやったのか

He knows his panko better than anyone so he's able to share detailed preparation methods to chefs from high-end restaurants, to mom and pop tonkatsu shops

めちゃんこかわいいなー 父ちゃんがいなくて寂しかったんだな

in order to bring out the full potential of his panko's taste and texture.

普段、家族の晩めしの時間に間に合わないから

During the instruction, they use his ichiko mix which is a blended powder to coat food before dipping it into the egg.

晩めしは基本一人で食うことが多い

As well as special techniques on how to produce a crispier and ultra textured menchi crust.

嫁さんが作ったこの唐揚げ、スッゲーうまそうだ！

Wow! That looks so crispy!

あ、父ちゃんの飯をつまみ食いしにきたぞ

You can even see that the panko with added technique produces a unique, spiky, stalagmite-like crust.

晩めしの後は、家族とゆっくり過ごす感じだ

Now back at the office he needs to refocus on sales.

あとは風呂に入って子供と遊ぶ

Wow, it seems like he missed many calls while he was out.

寝るのは11時半くらい

After finishing his sales tasks, he has a strategy meeting with his brother about new business opportunities.

これがパン粉工場オーナーの1日

Apparently, they started an anti-microbial and anti-virus coding service for restaurants as well.

みんなはどう思った？コメント欄で教えてくれ

Yay! Finally finished!

動画を楽しんでもらえたらいいねボタンで教えてくれ

Oh! Is it for the dust?

今回みたいな1日密着動画がもっと見るには チャンネル登録をしてくれよな

[Music]

またな！

Aww, so cute! His girls sure miss daddy!

He usually can't make it home on time to have dinner with his family, so he has dinner alone.

But that karaage his wife made sure looks good though, and it looks like his girls love to share daddy's meal.

So after dinner, Sho will probably go and hang out with his family, take a bath, play with his daughters, and probably then just go to sleep at 11 30.

So that's pretty much the day in life of a Japanese panko factory owner

What did you guys think?

Let me know in the comments.

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