兵庫）田んぼど真ん中にポツンと佇むガレージうどん屋！驚異的な人気を誇る行列店のうどん職人が夢中になってこだわり抜いた衝撃の一杯丨Amazing Udon Noodles - JAPANESE FOOD

Yamaguchi-san, I'd like two eggs, please. Two eggs, please. Thank you for waiting. It's so good. I was going to say goodbye when I got to the place. But my grandmother told me a story. She told me that I was the first one to do it after training. She passed away on March 10th. My grandmother taught me a lot of things. She taught me how to make a happy udon. What kind of udon? It's a kind of udon that is delicious, fun, makes you smile, and makes you feel happy. Good morning. I'm Kiki. You look busy today. This is chicken tempura. How much chicken do you use? About 12 kg. I'll leave it here for a while. I sleep on the second floor today. I eat about 150 meals a day. That's about it on weekdays. I eat about 300 meals a day. This powder is a blend. I blend two kinds of powders. I let it sit for about an hour and a half to two hours. Then I take it out and mix it. This is a mixture of tofu, rice flour, and bonito flakes. This is udon karinto. It's famous for sprinkling with sugar. It's very popular because it's sold out in the morning. Today, I'm going to have boiled egg, tororo, tofu, shrimp tempura, and fried rice. It's very popular. This is the dashi stock. This is a little stronger dashi stock. When I asked my grandmother what the secret of udon was, she said it was the atmosphere of making and eating udon deliciously. This is also one of my grandmother's teachings. I really want to convey it to people. I'm doing an udon training experience. I've done it about 160 times now. There are about 2,000 to 3,000 people who have become my disciples. I want people to see it. I want people to remember it. I hope it reaches those people, too. This is a farmer who makes food for us. He's a neighbor. It's fresh. That's right. I got a freshly caught Wakegi. Really? Freshly caught. This is Jinenjo. This is also made to be placed in Gaina. This is Jinenjo caught in a local field. I hope you like it. It's delicious. Is it a field? It's a field. I named it J-Farm. The person who brought the rice earlier is my master. He's teaching me. When there is no green onion, he says, I'm going to get J-Farm. Everyone goes to cut it. I'm getting fresh green onions. What is good about Kasai? Kasai itself is peaceful. The town itself is relaxing. I'm going to start the ritual now. I will do a valuable job for the sake of society. Cheerful voice as a guest. Smile and bright smile. I will do my best. Thank you. Let's do our best. Thank you. On the last day of my training, When I finished my work, I will make udon noodles that my grandmother taught me. I made this because I wanted it to be a model for the character of Gaina Seimenjo. I decided to do it when I didn't have it. Three months later, I made this and opened Gaina Seimenjo. I received a lot of words during my training. And I'm doing it while facing the difficulties of this. My grandmother is always saying while making udon noodles. Become delicious. I want to convey my feelings to udon noodles. I want to make the customers smile. This is such a cute word. I always hit it with this. It's an important word. It's going to be delicious. I want to be equal at this time. It's a lot of food. I'm going to make udon noodles. I hit it while pushing it. This is called a throw. My grandmother told me this at the end of my training. If you can make udon noodles, you can make them this wide. I hit it with a rolling pin. The dumplings have grown this much. I hit it with a rolling pin. I put too much weight on it. It's like melting the hair of a loved one. I put too much weight on it. I feel and harvest this決して正気ではありません。 I put it in a bowl in the tips of my teeth. While hitting the udon with a fork. Even if you stick to someone, you can't stick to udon noodles! I made the noodles dancing. The udon has a lot of things that occur at once! That's why it's so big now. I bought a lot of things, but now I have more menus and more things to do, so I learned while doing it. Look at the udon with your eyes and feel it with your smell. The best condition will come out. It's a little more than 30 seconds. When the surface becomes fluffy, it's Kamatama time. I've been dating for 10 years, and I've heard it. What happens if you keep doing this for 50 years? What do you see next? What do you hear? What do you talk about? I'm looking forward to that. Leave a little core. Check the condition. And put it in a bowl. Put it in. Scoop it up in a bowl. Scoop it up in the best condition. And I'm impressed with the deliciousness of this udon. I want to spread this from my hometown. I've decided what it's going to be like. I've decided. I've decided that I'm going to make people smile and happy with this. I'll cut the hot water. It's called Kamaage. One more. The color, the color. The touch of the soup stock. I'll put everything in here. Chaku-don I want to heat the egg just right. I'll split it in half. And I'll pour it in here. I'll pour it in. And I'll add heat to the surface. And I'll put green onions on it. Green onions. This is where the udon story started. Kamatama. It started with a glass of Kamatama. I'll deliver this. Here you go. I'll put the soup stock in Kamatama. Two or three times. I'll mix it like this. There's a lot of soy sauce in there. I'll put ginger here. I'll mix it. Please eat. Here you go. Thank you for the food. I'd like some Kamatama. The number is 25. I'll have Kamatama. Thank you. If you'd like, there's ginger and ginger paste at the entrance. Please top it up. Please enjoy. Do you come here often? Twice a week. If there are many people, I come here three times. This is good. Thank you for the food. I'd like some Kamatama. I'd like some Yudayake-machi. I'd like some udon. I'd like some Kamage-dai. I like udon. I like Kamage-dai and Bokage-dai. I like Kamage-dai. I'd like some Yudayake-machi. I'd like some Raina-chan. What does Raina-chan mean? Because it's B. Thank you for the food. I'd like some udon. Thank you for the food. I'd like some Yudayake-machi. Thank you for the food. If you'd like, there's ginger and ginger paste at the entrance. Please top it up. Please enjoy. I'd like some udon. I'd like some kake-udon. Thank you for the food. I'd like some tea. Thank you for the food. I'd like some Gaina-mori. Thank you for the food. What did you order? I ordered Gaina-teisho. I ordered Gaina-niku-udon. I ordered kake-udon. I ordered Tokumori-udon. I ordered three eggs. I'd like some Gaina-teisho. I'd like some soy sauce for egg. I'd like some Gaina-set. I'd like some coffee. I'd like some egg rice. Thank you for waiting. I'd like some kake-udon. I'm going to try it for the first time. It's delicious. Here you are. Number 45. Gaina-mori. I'll be back in two or three minutes. Gaina-tempura. I'll take a break for two and a half hours. I don't have anything to do in the area. But I'm going to eat. I'd like this, please. I'd like some rice, please. Thank you for waiting. Here you are. I'd like some soy sauce for egg. Welcome. Thank you for waiting. I'd like some shrimp. I'd like some abatakama. Thank you for waiting. I'd like some okutama. I'd like some konosho. I'd like some maguchi-tan. Thank you for waiting. Here you are. Number 13. It's very delicious. Thank you for waiting. Number 25. Here you are. Please wait a moment. I'm from Shikoku. I like udon with a strong taste. Udon is good, isn't it? I'd like some soy sauce for egg. She wants to eat udon. How long did it take? About 30 minutes. What did you order? Kamatama. Kamatama for me, too. It's A set. Kayaku-gohan is good, too. I recommend it. It's hot, so be careful. Here you are. Thank you for waiting. Here you are. Thank you for waiting. Here you are. It's outside, isn't it? Yes, it is. Thank you for waiting. I'd like some soy sauce for egg. Here you are. There is a fire extinguisher inside. Here you are. I love eating. Kayaku-gohan has a mild taste. It's great to have a real taste in a rural area like this. My seniors taught me how to make it. It took me one and a half or two years. Here you are. Thank you for waiting. Here you are. I'd like some soy sauce for egg. Thank you for waiting. Here you are. Thank you for waiting. Here you are. Thank you for waiting. It was delicious, wasn't it? Thank you for giving it back to me. I make udon noodles easy for children up to the age of two. I'd like to make udon noodles easy for children up to the age of two. My grandmother taught me how to make udon noodles. Many people came to see me while I was making udon noodles. They said it was amazing. I started making udon noodles because I liked it. I thought it was amazing to be able to eat udon noodles deliciously. People in my neighborhood came to see me. Thank you. My grandmother, who is my teacher, was called Gaina. The meaning of Gaina is the dialect of Kagawa prefecture. It means tight, amazing, and ridiculous. I got the dialect of Kagawa and named it Gaina Seimenjo. How old are you? I'm 23 years old. When I was a kid, there was a restaurant in the middle of the street. I was wondering what it was. It was an udon restaurant. I thought I could get used to it. Two years later, when I was about 22 years old, I went to Kagawa prefecture. It was the most delicious udon restaurant I had ever eaten. I decided that this was the best udon restaurant. It was Ikegami Seimenjo. I don't have a house. I don't have talent. I don't have money. You should open an udon restaurant. I was very happy. I found something I could do. I decided that I should not lose and become a happy udon restaurant. That's why I came here and got over it. I love that kind of thing. What I did at that time, what I couldn't lose, what I could continue. I grew up with that. I'm happy now. I'm enjoying everything. There are so many things that make me happy. Life is a treasure.