【オモウマい店出演】92歳おばあちゃんの手打ちうどん屋さん！そこは誰もが元気になるパワースポットだった！

【オモウマい店出演】92歳おばあちゃんの手打ちうどん屋さん！そこは誰もが元気になるパワースポットだった！

At over 90 years old She still makes handmade udon A hardworking grandmother How old are you now? 92 years old You look really well I am alright. For the time being That’s a good thing Take your time and enjoy that meal, ya hear? I’ll add a little more udon for everyone I’ll add a little more udon for everyone She provides extra noodles as a service to the customers Why did you start a udon shop? I wonder why? Her shop is supported by the local community I don’t need money; let me help out, something like that She has a mysterious aura Maybe she carries an aura, ‘Come on, lend me a hand! It’s truly a blessing Pure Handmade Udon Masuya At 9 AM, the hearth is lit Good morning At 9:30 AM, Grandma Masu starts her shift You don’t have to film all the way like this That’s a lovely apron you have Oh, not at all Shaping the dough that has rested overnight into a ball Looks like it needs some strength, right? Arm strength, indeed Flattening a ball by stepping on it Using a rod to thinly roll out the dough How thin do you roll it out? Just thin enough until it becomes flat If it’s too thick, it turns into thick udon noodles If it’s thin, it becomes thin udon noodles Thin rolling is quite challenging, isn’t it? Indeed, it’s better not to make udon too thick It’s all about the vibe, you know? Ain’t gonna measure this in millimeters Once the dough is stretched thin, it’s time to cut the noodles Udon is boiled in a hearth fueled by firewood Immediately onto the next batch of udon-making Once the noodles are boiled, immediately firm them up in cold water Udon boiled in a high-temperature hearth has a firm and chewy texture It looks delicious, doesn’t it It looks delicious Everyone used to make udon like this in their regular households before This used to be a staple, you know? Did every household do this? Yeah, that’s right. Pretty much everyone had udon for dinner In the past, all farmers used to prepare their own one-soup, one-dish meals Now everybody lives like kings Like kings? That’s right I’m telling you One phone call, and they bring everything to your doorstep I tend to think ‘what a waste’ before doing anything In Musashino (Tokyo and Saitama), the soil was poor,
so rice couldn’t grow and wheat was cultivated instead Udon became the staple food,
and even a highlight dish at weddings Eventually, it came to be called
“Musashino Udon.” At last, the udon for the morning is ready 11:00 a.m. — Opening time How long have you been operating the shop? I wonder how many years it’s been since I opened the shop It’s been 54 years Even looking back now… It’s more of an easygoing business Did you start the business on your own? No, my mother helped me a bit My mother was a hundred-year-old grandma This is my mother My mother passed away at the age of 110 At 100, she was doing well and had come this far This is a photo from my younger days How old were you in this photo? I must have been around 70 in this photo You still look young and vibrant even now You’re flattering me. Why did you decide to start a udon shop? I wonder why? I’ve been making udon since I was a child, that’s why Initially, it wasn’t an eat-in place; around here, it was more for takeout Everyone used to come just to buy the udon noodles I started it as a takeout place like that Over time, it transformed from just takeout to the eat-in place it is now Handmade udon has that special touch, making it incredibly delicious The texture is a bit different from the udon I usually have, and that makes it unique There’s a satisfying chewiness, and savoring each bite is truly delightful The noodles have a firmness to them, making them really delicious Would you like some more noodles? She provides extra noodles as a service to the customers It’s so delicious that I can eat a lot Eat as much as you like So delicious Do you want some more broth? Yes, can I have some more? Give me more broth! There you go Cutting circular dough leaves tasty edges. I offer them for you Is the broth enough for you? Did you add yuzu kosho? Take your time and enjoy that meal, ya hear? But it’s good. We were able to park the car easily Enjoy that country udon, y’all How is it? Having Musashino country udon for the first time? It’s quite satisfying and delicious Here you go! I’ll add a bit more noodles for everyone The edges of the noodles are tasty Thank you! Making the next batch of udon when there’s a lull in customers Masu Grandma’s shop is supported by various people in the neighborhood How often do you come here each week? Since I’m close by, I come almost every day Everyone works for FREE, so it’s a big deal, haha FREE? Do you understand “FREE”? I don’t pay everyone a salary. That’s why it’s FREE We’re more like volunteers Just helping out! We’re like fans of Grandma Masu, aren’t we? If you had a celebrity you admired, you’d want to help them for free, right? It’s kind of like that. She has a mysterious aura Maybe she carries an aura, ‘Come on, lend me a hand! It’s truly a blessing “Masuya” is closest to Higashi-Murayama Station of Seibu line In front of the station, there is a statue of the late famous comedian Ken Shimura, who hails from Higashimurayama The only employee, Hidesan, is responsible for boiling the noodles You seem to be doing well It’s not like that. I’m not feeling well I’m working like this, but I’ve actually undergone multiple surgeries, one after another. I had surgery for aortic aneurysm, heart surgery, and last year, I underwent surgery for pancreatic cancer Well, at my age, there’s no use complaining But you don’t seem like someone who has had such major surgeries Everyone says that Is work like the secret to your energy? Exactly Kneading the noodle dough with your feet is good for your health Stepping on it stimulates the muscles Visiting Grandma Mas is like a source of energy for you, right?” Yes, indeed! Just coming here is a tremendous source of encouragement for me I sometimes argue with Granny Mas, saying it should be like this or not like that Still, Granny Mas keeps me employed Is it good for you to make udon with Grandma Masu? It’s good, after all After finishing making udon, Grandma Mas proceeds to fry tempura It’s gotten cooler, hasn’t it? Yes, it has This is the large serving It’s delicious Why did you come here today? My mother saw this shop on TV We always passed by here, but we never had a reason to enter We thought it was a good opportunity, so we came to check it out There aren’t many handmade udon shops even around this area So… In the past, you know I was born in 1944 After the war, my mother used to make handcrafted udon noodles So, it brings back fond memories, and I really wanted to taste it again At that time, I evacuated to Mitomi village in Yamanashi, where my relatives lived I saw on TV that this shop uses local flour for its noodles That’s right My mother, who evacuated from Tokyo and was an amateur farmer, made udon noodles with unfamiliar hands I was small, so I don’t remember, but maybe she used rationed flour. How old were you when you evacuated? I hadn’t started elementary school yet, so maybe four or five years old It’s delicious, very much so　I’m glad to hear that Thank you
It’s very delicious I went to work at the factory during the war as part of the student mobilization. It was tough I used to wind wires for motors in the factory Is that so? It should be tough During that time, there was hardly anything to eat During the war, women of Musashino worked in factories under the student labor mobilization program After closing, prepare the dough for the next day Mixing three types of flour from Gunma Prefecture to make the udon dough She kneads the dough by hand without using machines Masu will keep making udon

✅純手打うどん　ますや
東京都東村山市久米川4-33-10

最近、「オモウマい店」での取材された武蔵野うどんのお店「ますや」です。
当チャンネルでも２年前の２０２３年、マスさんが９２歳の時に取材しました。

とても素敵なお話をたくさんお聞きしたので
この機会に見やすく再編集し、新たに公開します。

動画の後半ではマスさんがお客さんと戦時中の体験など貴重なお話をされているので、
ぜひご覧いただければと思います。

#うどん
#オモウマい店
#94歳
#肉汁うどん　
#udon
#ますや
#japanesefood
#streetfood