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Ini adalah sehari dalam kehidupan

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seorang pemilik pabrik panko

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[Tepuk tangan]

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[Musik]

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Ini adalah Sho, usianya 34 tahun

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dan tinggal di Tokyo.

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Dia bangun lebih pagi daripada orang lain

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untuk mulai bekerja.

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Dia tinggal bersama istri
dan dua orang putrinya

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di rumah bertingkat dua ini,

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tetapi dia tidur di kamar yang terpisah

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agar tak membangunkan yang lain
saat bangun pagi-pagi sekali.

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Sho dan istrinya sama-sama bekerja,

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sehingga mereka berbagi tugas seperti

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mencuci piring.

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[Musik]

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Wah, banyak sekali piringan hitamnya!

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Berapa jumlahnya

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dan mana yang paling kau suka?

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Wah, liriknya tertulis di atas kain

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dan katanya ini adalah

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semangat yang dia terapkan

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saat membuat panko.

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[Musik]

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Kau selalu sarapan dengan roti?

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Dia sudah mulai bekerja.
Sebagai seorang ayah

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sekaligus pemilik usaha,

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penting sekali untuk bangun pagi

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untuk memaksimalkan harinya

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membaca, melemaskan dan

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merapikan tugas hariannya

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Menarik sekali! Rumahnya memiliki loteng.

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Dia menyiapkan sepatu bot untuk putrinya.

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f

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[Musik]

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Tempat kerja Sho hanya 10 menit berjalan kaki

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dari rumah, dan itu cukup jarang di sini.

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Setiap pagi di perjalannya dia mampir ke

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kuil inari terutama boga inari

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ds

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yang dipercaya dapat melindungi umatnya

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dari kebakaran.

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CKup penting bagi seseorang yang

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menjalankan sebuah pabrik.

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[Musik]

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Selamat pagi semua! Kembali lagi dalam

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episode Sehari dalam Kehidupan

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Ini sangat menarik karena

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kita akan mengunjungi sebuah pabrik.

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Sho akan datang sebentar lagi

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COba aku tanya bagaimana keadaannya
pagi ini.

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Selamat pagi, apakah tidurmu nyenyak?

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SHo adalah generasi ketiga dari

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pabrik panko Nakaya, sebuah usaha keluarga

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yang dirintis sejak tahun 1948 oleh kakeknya

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Ini adalah satu-satunya panko
yang benar-benar diproduksi di Tokyo

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Mereka memanggang roti sendiri untuk
menghasilkan

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remah roti yang biasa digunakan sebagai

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lapisan luar yang renyah pada
gorengan khas Jepang

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Panko sangat penting

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dan digunakan oleh 60 restoran tonkatsu

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yang terdapat dalam

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panduan restoran bintang Michelin di Jepang

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serta jaringan restoran seperti yutan negishi

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bahkan kedai rumahan

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Di industri makanan, mereka meyakini

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menggunakan panko akan membuat
restoran mereka naik daun.

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Hello

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[Musik]

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Setelah sampai,

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dia mulai mengelompokkan pesana hari ini

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karena pesanan pelanggan masuk

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melalui jalur yang berbeda, telepon,

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pesan singkat, surel,

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bahkan fax

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Sangat mengagumkan keleluasaannya

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terhadap pelanggan, yang menunjukkan komitmennya pada

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layanan pelanggan. Apakah sejak awal

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kau ingin mewarisi usaha ini?

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Dia bahkan ikut naik truk ayahnya

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saat mengantar barang. Pabrik panko

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merupakan bagian besar dalam hidupnya

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dimana semasa kecil ia menggambar tata letak pabrik

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yang gambarnya masih ada di kantor sampai saat ini.

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Itu saudara laki-lakinya. Dia adalah kojocho

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alias manajer pabrik.

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Setelah finalisasi pesanan hari ini,

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dia menentukan supir yang akan mengantar

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Supir mengambil barang di rak dan

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kulkas lalu memuatnya ke dalam truk

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sesuai penugasan.

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[Musik]

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Mesin mencetak tempio

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atau slip penjualan

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yang diberikan kepada pelanggan saat pengantaran

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Di Jepang

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kebanyakan usaha masih menggunakan kertas

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sehingga tanda terima seperti ini

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sangat penting.

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Sho mempersiapkan uang tunai untuk pengantaran

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Di zaman sekarang

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masih banyak pelanggannya yang lebih suka membayar

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secara tunai sehingga semua kurirnya

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mesti membawa cukup uang tunai untuk kembalian.

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Itu kelihatannya kuno apakah kau masih

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menggunakan ini

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Kotak keluarha di Jepang diwariskan turun temurun

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dari nenek moyangnya

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Sekarang pekerja giliran pagi berbaris

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untuk mencap kartu mereka

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sesutau yang sangat umum dalam

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perusahaan tradisional Jepang.

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Sementara itu, Sho berkutat

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mengorganisir persediaan di pabrik

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selaku pemilik,

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oenting baginya untuk terlibat dalam

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setiap aspek usaha baik besar maupun kecil

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ia bahkan

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meluangkan waktu untuk membersihkan toilet

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meski telah dibersihkan setiap hari oleh karyawannya

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Sebagian orang Jepang percaya bahwa aktivitas membersihkan toilet

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juga membersihkan dosa

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jadi kalian akan mendapati banyak pengusaha sukses

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yang melakukan hal ini

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Apa yang kau lakukan sebelum menjadi

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pemilik pabrik panko?

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Sekarang Sho kembali ke ruangannya

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untuk membalas surel dan pesan singkat

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dan tugas administratif lainnya

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Kelihatannya Sho masih akan sibuk di sini

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jadi sambil menunggu dia menyelesaikannya

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bhf

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mari kita manfaatkan waktu

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untuk melihat sekeliling tempat ini.

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Mari naik ke lantai dua dan

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melihat tempat

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semuanya dikerjakan. Namun sebelumnya

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aku harus berganti baju

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jadi mari kita lakukan itu sekarang.

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Baiklah, kita sudah siap.

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Mari kutunjukkan

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cara pembuatan roti

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150 tahun yang lalu saat era Meiji

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bangsa Jepang menggunakan irisan roti untuk membuat panko

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sebuah kata dalam bahasa Jepang dimana Pan artinya roti

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dan ko artinya tepung.

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Kebanyakan produsen panko menggunakan

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roti yang dijual secara komersil tetapi nakaya

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memproduksi roti mereka sendiri di pabrik ini

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dan menghasilkan 50 jenir honko yang berbeda setiap tahun

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yang memiliki keunikan

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rasa dan tekstur sendiri.

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Langkah pertama adalah membuat adonan

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Pekerja mencampur air, ragi, dan tepung terigu

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kemudian menambahkan garam dan gula

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lalu menguleni adonan.

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Kemudian mereka menambahkan minyak dan menguleni adonan kembali,

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MEnariknya, tergantung kondisi cuaca pada hari itu

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pekerja menyesuaikan berapa lama

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adonan akan difermentasikan serta

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berapa besar ragi yang diberikan dengan tujuan

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menghasilkan produk yang sama

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Selain itu, produsen terigu memperbarui

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panennya tiap tahun sehingga pabrik harus

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menyesuaikan kembali proses dan bahan

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setiap saat. Ini seperti sebuah seni

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untuk menciptakan konsistensi

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panko berkualitas tinggi setiap kalinya.

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Mesin ini menerima adonan yang telah diuleni

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lalu memisahkannya menjadi bagian yang lebih kecil.

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jfs

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Kemudian adonan disimpan di sini sekitar

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15 hingga 20 menit

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KEmudian diputar dan dijatuhkan

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ke dudukan ini untuk dipipihkan

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Terakhir, adonan digulung dan diletakkan

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di atas panci panas dengan tangan

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[Musik]

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Adonan perlu didiamkan

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di ruangan fermentasi yang diatur dengan tingkat kelembapan

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90 . Aku tidak akan membawa kameraku ke dalam.

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Setelah itu

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proses pembakaran domulai

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BErapa lama waktu untuk memanggang roti ini

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Pabrik memproduksi 1800 loyang roti per hari

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fskl

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dengan berbagai variasi tekstur dan bentuk

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bergantung pada hasil akhir

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Untuk yang ini sebelum roti

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dicincang menjadi potiongan kecil dalam panko

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pekerja harus menguliti bagian luar roti

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dengan pengiris otomatis

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[Musik]

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Rotinya sendiri tidak keluar dari oven dalam

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keadan yang sempurna

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kadang ada bagian yang keras seperti ini

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sehingga para karyawan akan memisahkan bagian tersebut secara manual

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[Musik]

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Setelah semua pinggiran di lepaskan

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roti kemudian diproses menggunakan

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mesin khusus

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yang mencincang roti menjadi bagian kecil

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yang akan melalui jaring metal ini

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hjksa

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Lubang dalam jaring ini bervariasi

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yang akan menentukan ukuran panko

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jfkls

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[Musik]

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Nampaknya mereka menggunakan 1,3 ton

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00:10:09,760 --> 00:10:12,000


261
00:10:13,279 --> 00:10:15,680


262
00:10:15,680 --> 00:10:17,760


263
00:10:17,760 --> 00:10:18,320


264
00:10:18,320 --> 00:10:20,800


265
00:10:20,800 --> 00:10:21,440


266
00:10:21,440 --> 00:10:23,120


267
00:10:23,120 --> 00:10:24,560


268
00:10:24,560 --> 00:10:28,000


269
00:10:30,800 --> 00:10:32,800


270
00:10:32,800 --> 00:10:35,060


271
00:10:35,060 --> 00:10:38,720


272
00:10:38,720 --> 00:10:40,720


273
00:10:40,720 --> 00:10:42,399


274
00:10:42,399 --> 00:10:44,240


275
00:10:44,240 --> 00:10:46,079


276
00:10:46,079 --> 00:10:47,839


277
00:10:47,839 --> 00:10:49,680


278
00:10:49,680 --> 00:11:00,640


279
00:11:00,640 --> 00:11:03,789


280
00:11:07,680 --> 00:11:15,110


281
00:11:15,110 --> 00:11:25,120


282
00:11:25,120 --> 00:11:26,839


283
00:11:26,839 --> 00:11:29,839


284
00:11:32,160 --> 00:11:34,000


285
00:11:34,000 --> 00:11:35,760


286
00:11:35,760 --> 00:11:37,600


287
00:11:37,600 --> 00:11:39,680


288
00:11:39,680 --> 00:11:41,440


289
00:11:41,440 --> 00:11:43,040


290
00:11:43,040 --> 00:11:44,640


291
00:11:44,640 --> 00:11:46,240


292
00:11:46,240 --> 00:11:48,000


293
00:11:48,000 --> 00:11:50,160


294
00:11:52,079 --> 00:11:53,839


295
00:11:53,839 --> 00:11:57,839


296
00:11:59,210 --> 00:12:07,279


297
00:12:07,279 --> 00:12:10,000


298
00:12:10,000 --> 00:12:13,519


299
00:12:13,519 --> 00:12:16,480


300
00:12:22,839 --> 00:12:24,080


301
00:12:24,080 --> 00:12:29,440


302
00:12:29,440 --> 00:12:31,440


303
00:12:31,440 --> 00:12:33,279


304
00:12:33,279 --> 00:12:34,480


305
00:12:34,480 --> 00:12:36,880


306
00:12:36,880 --> 00:12:38,880


307
00:12:38,880 --> 00:12:40,160


308
00:12:40,160 --> 00:12:41,920


309
00:12:41,920 --> 00:12:42,399


310
00:12:42,399 --> 00:12:44,399


311
00:12:44,399 --> 00:12:46,079


312
00:12:46,079 --> 00:12:47,839


313
00:12:47,839 --> 00:12:50,079


314
00:12:50,079 --> 00:12:52,160


315
00:12:52,160 --> 00:12:54,000


316
00:12:54,000 --> 00:12:56,240


317
00:12:56,240 --> 00:12:58,959


318
00:13:02,160 --> 00:13:03,680


319
00:13:03,680 --> 00:13:06,560


320
00:13:06,560 --> 00:13:08,720


321
00:13:08,720 --> 00:13:09,920


322
00:13:09,920 --> 00:13:21,680


323
00:13:21,680 --> 00:13:23,440


324
00:13:23,440 --> 00:13:26,639


325
00:13:28,480 --> 00:13:30,399


326
00:13:30,399 --> 00:13:33,120


327
00:13:33,519 --> 00:13:35,360


328
00:13:35,360 --> 00:13:37,040


329
00:13:37,040 --> 00:13:38,480


330
00:13:38,480 --> 00:13:39,920


331
00:13:39,920 --> 00:13:41,920


332
00:13:41,920 --> 00:13:44,639


333
00:13:44,639 --> 00:13:48,320


334
00:13:48,320 --> 00:14:03,800


335
00:14:03,800 --> 00:14:12,200


336
00:14:12,200 --> 00:14:15,269


337
00:14:15,440 --> 00:14:18,880


338
00:14:18,880 --> 00:14:20,639


339
00:14:20,639 --> 00:14:22,320


340
00:14:22,320 --> 00:14:24,800


341
00:14:24,800 --> 00:14:25,199


342
00:14:25,199 --> 00:14:27,199


343
00:14:27,199 --> 00:14:30,980


344
00:14:30,980 --> 00:14:34,899


345
00:14:35,440 --> 00:14:37,760


346
00:14:37,760 --> 00:14:39,199


347
00:14:39,199 --> 00:14:41,600


348
00:14:41,600 --> 00:14:44,560


349
00:14:44,560 --> 00:14:46,560


350
00:14:46,560 --> 00:14:48,639


351
00:14:48,639 --> 00:14:50,720


352
00:14:50,720 --> 00:14:52,160


353
00:14:52,160 --> 00:14:53,600


354
00:14:53,600 --> 00:14:55,440


355
00:14:55,440 --> 00:14:57,600


356
00:14:57,600 --> 00:14:58,959


357
00:14:58,959 --> 00:15:00,240


358
00:15:00,240 --> 00:15:02,800