超絶天ぷらラッシュ！愛知瀬戸で驚異的な人気を誇る１００年天ぷらうどん食堂の１日丨Japanese Tempura Udon Noodles

超絶天ぷらラッシュ！愛知瀬戸で驚異的な人気を誇る１００年天ぷらうどん食堂の１日丨Japanese Tempura Udon Noodles

(Male) I think shrimp tempura is better than chicken tempura. … Clerk) How about these jumbo shrimp?
Man) Maybe I’ll go with the jumbo shrimp? Our previous owner ‘Handmade means no machines’ That’s the kind of dedication he had. It’s truly “pure handmade,” isn’t it? It’s the large shrimp tempura kishimen, right? The noodles are incredibly chewy It’s incredibly delicious
and I love the owner This is the fourth generation So this is the 108th year? There are people who’ve been coming here for 70 years! Katsudon made with our signature broth! Stamina udon, you know? Nimono udon
That’s what I like. It makes me want to eat rice.
Our miso stew is… Established 108 years ago! Passed down through four generations.
A close look at a long-established handmade udon shop. Seto City, Aichi Prefecture
Along the Seto River and National Route 248 Established in 1917
Noodle House Katoh Honten Over 100 years of history lives on
A close look at a long-established handmade udon noodle shop! 7:32
Preparation begins Fourth-generation owner
Mr. Sano (57) Lighting the fire under the pot If this breaks,
I guess we’ll have to switch to gas? They don’t make kerosene boilers anymore, you see Fill the boiling pot, fueled by kerosene,
with water Staff) How many generations is Mr. Sano? I’m the fourth generation. So this is the 108th year? The very first history is My great-grandmother was the daughter of a traditional restaurant My great-grandfather went to work as an apprentice and trained there Then he came out to Seto He actually said he was thinking of opening a soba noodle shop
but since there weren’t any udon shops So he said he’d open an udon shop The name of that place (his great-grandmother’s) restaurant
was “Kato-ki,” and my great-grandfather
was named Kōzaburō, so taking “Kō” from “Kō” and ‘Koto’ from “Koto-ki,”
it became “Koto-kō.” It was a restaurant by the moat of Nagoya Castle,
so it must have existed 80 years ago. It burned down during the air raids 80 years ago.
So it was gone by then. Even after it moved to Seto,
it was around for another 20-something years, I guess. Staff) It has quite a history, doesn’t it?
Shop Owner) I don’t know the history, you see. My great-grandma and great-grandpa
aren’t around anymore… I’ll do my best
to keep this shop going But even if it does disappear,
I’d be happy if someone remembered it. Staff) How old are you now, Mr. Sano?
Shop Owner) I’ll be 57. Staff) You look young.
Shop Owner) My appearance? My kids are still little. My oldest daughter is 28, and the youngest daughter is 13, so Heats the soup for the Chinese noodles Staff) Is the Chinese soup made with chicken bones?
Shop Owner) Chicken bones. The employee arrives for work
and adjusts the water level for the Chinese soup. This one stays on the fire all day long. To keep it from going bad even on days off,
we come to stoke the fire constantly. Only during the few days off for New Year’s
do we let it run dry. Otherwise, we keep it going constantly. I come to the shop 365 days a year, I guess. (Staff) Don’t you ever take
long vacations or anything? At that time, I figure something out
and have someone just light the fire for me. At the end of the year, on the 31st,
we stay open until around 26:00, because we do the New Year’s soba. Then I sleep in the morning Then I take the 2nd off On the 3rd
we have a New Year’s party here I drank unfamiliar alcohol While having the New Year’s party preparing for the start of the new year
so Staff) Can’t you drink alcohol?
Shop Owner) I can’t drink much I do drink because it’s fun,
but my body just can’t handle it anymore. For the dashi stock,
we use sōda bonito, mackerel, and horse mackerel. Put the shaved bonito flakes into the stockpot
and extract the umami. Carefully skim off the scum. When we serve miso stew, you see It’s crazy
We have to make the broth Staff) In winter, do you
almost always serve miso stew? We serve a lot of miso stew here. Even in summer, we have spicy miso stew The kind with stamina-boosting garlic and
red chili peppers. Strain the broth. Divide the strained broth
into the white broth for the sudachi udon. Since it mustn’t be chilled Pour it into this Add the specially blended white soy sauce Chill the broth For the broth of Kake Udon
Divide into a small stockpot Add tamari soy sauce Blend several types of tamari soy sauce, including dark soy sauce Mirin Transfer half of the finished broth
to another stockpot We’re making udon noodles For when we make cold udon noodles
Keep about half of it chilled This is the broth for kake udon, and we combine it with something different
to make the base for the udon. Chill the broth for the Koro Udon. Chill it before opening time.
Combine it later. Transfer the chilled broth to the pot. The base for chilled udon and At our place, rice bowls also have a base katsu-don, tempura-don We blend our own seasonings
for use in korokke udon and rice bowl bases We make our own udon noodles. (The wheat) comes from
Shiga Seifun Mr. Kintobi Probably the very first one
we marketed? We tried changing it once, but We’ve always done it this way. Add salt water to the flour
and mix it together. Our previous generation said, ‘Handmade means no machines.’ That was his principle. This part is the most difficult. Staff) Don’t you use your feet to press it? We do. But isn’t it rare to knead it by hand before that? Staff) Don’t you use any machines at all? Yeah, machines… We only use them
for cutting Chinese noodles and soba noodles. For udon, kishimen, and simmered noodles It’s truly “pure hand-made” Hand-kneading of the dough is complete Treading the dough Tread evenly throughout the entire dough
126 Dough rested for one day Staff) How long do you let the udon dough
rest? The one we just stepped on Then we’ll knead it again and let it rest until around 2 or 3 PM
before Then start “tearing it out” After about 30 minutes to an hour Then roll it up neatly again. We’ll serve it
tomorrow, you know. The heat and humidity make udon quite
quite a challenge Sprinkle the flour evenly Roll out each piece of dough with a rolling pin Because of yesterday’s humidity, you see. The udon might turn out a bit softer than usual. Carefully fold the dough Cut the udon by hand Spread the cut udon
over the sticks. Shake off the excess flour
and hang them to dry. Staff) Do you hang them until boiling? No, not at all Once dry, store them away. Ultimately I’ll take about two more shots before noon around noon at the peak use the one hanging here Today it’s already very humid When it’s muggy and humid it might not dry properly
so I’m concerned that with high humidity
I tend to add more salt Last night I think it was
more humid. While it was resting in the container it dries out
and won’t stick when you take it out At places like ours, where we cut it by hand
and stretch it by hand, it’s better to do it like this, right? It’d be fine if we could just hang it like this When it’s really bad, it cuts out like chop chop chop It just falls apart
from the weak spots It just doesn’t get properly dry It never fully dries out The humidity is 60% right now. Second foot stomp (After two rounds of foot-stomping)
Your skin will become beautiful I learned this the other day from ‘Jūshi-mei’ (a Sanuki udon shop in Toyoake City). “I’m gonna stomp one more time,”
and I thought I might do the same. My sister says
Jūshi-mei’s is “the best in the world.” After the foot-kneading is done,
let the dough rest once. This is about 13 kilos, I guess. Staff) Roughly how many
customers come in a day? On busy weekends, we get up to 200 people max. Right now, what we’re making is
around 80 portions? We have soba, stewed dishes,
Chinese-style noodles, and rice bowls, so Udon itself is probably around 100 or so. Staff) Are Chinese noodles popular too? Chinese noodles sell pretty well too. I think the tare sauce recipe hasn’t changed since before my mom got married. Staff) How old is your mother? She’s 84. Staff) Is she still working at the shop? Yes, I am. I heard about your famous winter-only udon dish
called “Imo Udon” that features wild yam. That’s the goal
People come from far away to eat it From mid-October
This year it lasted until around the end of April It depends on whether they can harvest it or not. With the climate changing this much,
it’s hard to say, but the peak season is around December to February. It depends on personal preference, you know. At first it’s “green”
Some people like that Staff) Can you taste the sweet potato flavor? Of course, it’s completely different. Rinsing the rice Staff) How much do you cook per day? On busy days, about 4 to 5 sho. On busy days, about 4 to 5 sho During hot seasons
it drops to about half It ends up being all cold udon
because Once the rice is cooked, transfer it to the warming jar
and the rice preparation is complete. Make barley tea. Pour the brewed barley tea into the tea dispenser. 8:09
Open the shop shutter. Prepare the oden. Staff) How much is one piece of oden? Shop Owner) 100 yen
Staff) That’s cheap… ・ Even this
is raised We’re open year-round, you see. Even in summer, when it sells out,
it sells out. Staff) So when it sells out, that’s it? No, we keep restocking as we go. Weekends are busy, so
sometimes we can’t keep up. There are times when we just keep putting them out
and they keep selling out. Staff) How many do you sell when it’s busy? We sell out completely. 200 or so come out sometimes
I think Staff) Has the oden menu itself
been around for a long time? Yeah, I think so.
I think it’s been around since I was a kid. Set up the oden pot inside the restaurant This is the broth for cold udon noodles
It’s a bit sweet This balances the flavor Using udon broth
Oden preparation complete! Preparing the dried daikon radish Rehydrate the dried daikon radish in water Drain the water
Simmer in a sweet and savory sauce Use daikon radish
to make garnish for sashimi Cut thinly with a slicer Cut into thin strips to complete the garnish Cook the mixed rice Instead of water
Cook it with udon broth I already stir-fried the ingredients yesterday and seasoned them. About 15 bowls worth. It’s about 4 cups of rice,
but with the ingredients, it’s probably closer to 5 cups. We cook 4 go of takikomi gohan per day. The limited-quantity gomoku rice is done. Since we have ‘Princess Bamboo Shoots’ The ingredients for the mixed rice include
Oden ingredients, chicken, bamboo shoots, etc. Transfer to the insulated rice cooker. Prepare the swordfish. Carefully cut the meat into portions. Staff) Is swordfish a regular menu item? Yes, it is.
It comes with the set meal. It’s all swordfish. From the Seto market We’ve procured it Sashimi preparation complete Pickled daikon radish Cutting vegetables for tempura When you choose the tempura set meal You get these three kinds (eggplant, bell pepper, pumpkin) and you get onion tempura too and you can choose white rice or mixed rice Staff) It’s quite a generous portion, isn’t it?
Owner) Yeah, it is. Cutting onions Preparing chicken This is a menu item
we started last year called “Chicken Tempura with Sudachi and Grated Daikon” Chicken Tempura We fry it once, Then deep-fry it a second time
So it gets nice and crispy (The menu) keeps growing
So there’s more and more to do If you lose the old-fashioned things some people will get sad Staff) How many dishes do you have now? Udon, soba, and
if we go all out it might end up being
around 100 or so Preparing the shrimp The shop owner’s mother
The previous proprietress (84 years old) I’m Kato Mitsu’s grandmother. I turned 84 in May. Staff) You seem incredibly energetic! Not really, though. If I don’t do any work,
my mind gets foggy and I start to go crazy, you know? It’s better to keep moving, so I do. I’m frying things. Chopping herbs and stuff. Peeling vegetables
Cleaning There’s a lot to do, right? Staff) For the fry station, you really need experience. (Working) 60 years, you know. Staff) How long has this shop itself been around? It used to be a 100-year-old building, but we tore it down and rebuilt it 52 years ago. It’s been here from the start. Before, shops lined both sides and the back. The kids too
All got married off and such Some shops have grandchildren now
But they’re gone already, right? Back in the day, we’d start coming in around 8 in the morning
to prepare everything and stay open until midnight.
From around 10:30 in the morning The energetic supplier came to deliver the goods. Good morning. The proprietress’s classmate
An old acquaintance, the tofu shop owner He brings tofu every single day For decades now. He’s someone who’s been coming by all this time. Preparing small side dishes for set meals Customers When someone orders a set meal or something I kinda want to add a little something extra So I throw in a little bonus But once it’s gone, it’s gone. Staff) Do you have any regulars who’ve been coming for a long time? Three generations
Some have been coming for generations. Like the son of a pottery teacher. Now the son has become a teacher himself
and is working hard at it. His son keeps coming back. Staff) Because of the area, there are
a lot of potters Quite a few, actually.
Seto is, after all, a pottery town. All sorts of people come by.
I’m very grateful. Grandpa came, then Dad came
Then his son came too He went to university in Tokyo Even after leaving Seto
When he comes back He says the very first thing he says is
“I want to eat Kato Mitsu’s udon.” The fact that they keep coming back
well, I guess they must like it somehow Even with dried vegetables like this This lady who was in our class back in the day She grew these daikon radishes
without pesticides, you see. And she cuts them by hand, you know. That’s why they’re all connected like this.
Like this. It might look like this to customers,
but Still, for the body, in the broth for the udon
like this I think it’s a little bit good These days, everything’s full of additives. The proprietress prepares the vegetables. Staff) Will you use them for simmered dishes? They add color nicely.
I’ll add them like this. Like next to the bamboo shoots with miso dressing
or adding this or putting it in salads Sprinkle salt and mix it in evenly. Cut the sudachi. All the customers
have changed quite a bit from long ago Everyone eats all kinds of things now, right? I can’t do what I can’t do,
but I can’t help thinking about what I can do. The work keeps piling up, doesn’t it? Pork inner thigh chashu The broth from simmering this
becomes the base for (Chinese soup) kaeshi 10:30 For stamina koro udon
Grill the pork It’s the pork
to put on top of the noodles The karaage is different. It’s coated in a sauce based on ginger and garlic. But we coat our karaage with it
It’s our karaage, you see Using that sauce for the karaage
(grill) Something like what we made for staff meals
made it onto the menu So it just keeps growing, huh?
This one’s for the menu. Let it cool down.
Put it on cold udon noodles. To check the broth
Drink a bowl of miso soup When you eat the oden
You can tell how well it turned out Alright, let’s eat! I had the daikon radish and thick fried tofu Slowly simmered
Daikon radish, flavored right to the core Thick fried tofu, soaked in plenty of broth
The umami permeates all the way to the tofu inside Thank you for the meal. Preparing for opening time
Boiling udon noodles 11 parking spaces 16 table seats
3 counter seats There are also about 10 tatami seating areas
in the back of the shop Business Hours: 11:00 AM – 8:00 PM
Closed: Wednesdays Curry Udon 850 yen
Stamina Miso Stew 1050 yen Koro Kishimen 700 yen
Ebi Oroshi Kishimen 1000 yen Pork Cutlet Rice Bowl 930 yen
Miso Pork Cutlet Set Meal 1000 yen Assorted Tempura Platter 1050 yen
Fried Sardines 500 yen Seasonal Special
Chilled Sudachi 900 yen Seasonal Special
Chicken Tempura with Sudachi and Grated Daikon 1150 yen Stamina Koro Udon 950 yen
Large Shrimp Tempura Koro (Limited Menu) 1050 yen Noodle Set Meal +¥300 (Rice or Mixed Rice + 1 Side Dish)
Choose 1 item from 5 types: Oden (2 pieces), Chilled Tofu, etc. Table condiments
Rock salt, salt, pepper, chili powder Opens at 11:00 Customers waiting for opening
enter the store Yes, welcome Welcome!
Yes, please come in Two customers, one man and one woman, enter the restaurant. Before taking their seats,
they head toward the entrance Lured by the aroma of broth
they stop in front of the oden pot With steaming hot oden in hand
they return to their seats (Male) What should I get? The current recommendation is
this “Chicken Tempura with Sudachi and Grated Daikon” Man) I’d rather have shrimp than chicken tempura… Clerk) How about these jumbo shrimp?
Man) I think I’ll go with the jumbo shrimp? “Jumbo Shrimp Tempura” is fine, right?
The cold one, yeah. Clerk) Which noodles would you like? Clerk) You can choose any kind.
Man) Kishimen noodles! Large shrimp tempura kishimen noodles.
Also, shrimp and grated radish kishimen noodles. While waiting for the meal, savor the oden
Enjoy the spicy kick with mustard Frying vegetable and shrimp tempura Tempura is fried after the order is placed Scoop the golden brown tempura
out of the oil Carefully boil the noodles in a large pot of water Adjust the temperature of the pot water
and check the noodles’ doneness Immediately rinse the cooked kishimen noodles
under running water Divide the rinsed kishimen noodles
and deftly drain them in a colander Pour the chilled broth over it. Arrange the large shrimp tempura kishimen noodles on the plate.
Top with vegetable tempura and large shrimp tempura. The shrimp and grated daikon kishimen is also ready. Thank you for waiting.
Here’s your shrimp and grated daikon. (Man) I’ll have the large shrimp.
(Staff) Large shrimp, coming right up. Slurping down the kishimen noodles
coated in broth Taking a bite of the vegetable tempura The crispy tempura coating is delicious! Three customers enter the restaurant Tempura, mixed rice, and extra-large white rice
Curry udon order received Boil noodles after receiving order Rinse noodles under running water
Drain thoroughly Pour chilled broth over noodles Koro Udon Set Meal
(Oden + Gomoku Rice) Koro Udon Set Meal
(Tempura + Large White Rice) Koro’s Mixed Oden Woman who chose oden for her set meal
Picks oden from the oden pot Making curry udon For the curry powder
Use S&B Foods’ red can Onion Chicken, fish cake Add green onions and fried tofu
Bring to a boil Thicken with potato starch dissolved in water Pour over freshly boiled udon noodles
Curry udon is complete The richness of the broth and the curry spices
are a perfect match—delicious! Enjoy the savory flavor of the cold, rich broth
and the firm texture of the noodles. The noodles are incredibly chewy. The noodles are delicious. A group visit facility opened near the shop
and three people visited for the first time We’ve been holding previews since yesterday The people who came to see it said, “This place is really delicious,
you should definitely go.” Since I was told that yesterday too
I decided to come Since I live nearby now I’m thinking I’ll drop by
every now and then. Regular customer enters
Orders chilled Chinese noodle set meal After placing the order
He is drawn to the oden pot Adding mustard… He also pours broth infused with udon flavor over it. When I put a thick fried tofu in my mouth
the rich flavor of the broth bursts out Making a cold Chinese noodle set meal
Frying shredded omelet Fry thinly in a frying pan Drain the boiled Chinese noodles
thoroughly and place them in a bowl Chinese Noodle Set Meal Complete Served with mustard
Chilled Chinese noodles arrive Squeeze on plenty of mayonnaise The mellow richness of the mayo
and the tangy broth are irresistible… Staff) Do you come here often? About twice a week, I guess. Since way back. Staff) Any menu recommendations? I like hand-made udon noodles, you know? Or stamina udon, you know? Nimono udon
I like those kinds of things. They’re delicious, aren’t they? An order comes in for chicken tempura and sudachi udon.
Boil the dried udon noodles in the pot. Grated daikon radish Sudachi Fry the chicken tempura By double-frying it it gets crispy Staff) What about seasoning the chicken tempura? Not at all. It comes with sudachi citrus. We split one in half. We put one half on the sauce. Put one half on the chicken tempura
It’s refreshing and that alone is enough There’s also the broth So that’s enough to eat Double-fried for crispiness
The chicken tempura is done! Special dipping sauce Shiso leaves, grated daikon radish
Sudachi citrus, and chicken tempura are served Deliciously refreshing!
Chicken tempura sudachi udon complete Staff) Is this your first time? This isn’t my first time.
I’ve been here many times. Staff) What did you order today? The first thing that caught my eye. Chicken Tempura with Sudachi and Grated Daikon Staff) How’s the taste? It’s good, I guess Yes, thank you. Curry udon and
vegetable salad. Curry powder. Chicken. Bring the broth and curry powder
to a boil and let it simmer until well blended Thicken with potato starch dissolved in water Pour the finished, thick curry broth
over the udon noodles Curry Udon When the shop is busy
100 people wait by 2:00 PM (Seating capacity) is just over 30, I guess. Staff) We get about three seatings, right? We do it in three hours. On weekends, about 80 people come. Yes, welcome.
Please come in. Making Ten-Koro Udon We don’t make it with machines, you see and the thickness varies too, so we set the basic boiling time
to 13 minutes, Some take 15 minutes, while others are done in 10 minutes, Keep checking on them Grandpa always said
‘Take good care of the noodles’ So once you put them in the pot,
add the water little by little. Sorry to keep you waiting.
Your tempura koro udon, right? The broth soaks in
Slurping down the perfectly smooth udon in one go The crispy batter absorbs the broth
Filling your mouth with umami Savoring the aroma of the tempura
and the smooth texture of the udon Sipping the broth to the very last drop
Finishing it all cleanly One woman enters the shop
She finds herself torn by the diverse selection The popular items are
the “Large Shrimp Tempura” right here and the “Chicken Tempura with Sudachi” next to it (Pointing at the large shrimp tempura…)
I’ll have this one. What kind of noodles should I get? Kishimen noodles. Frying the shrimp tempura. Sorry to keep you waiting A truly satisfying meal! Savor the chewy texture
of the kishimen noodles The flavorful broth, rich with dashi,
brings out the natural umami of the ingredients. With a smooth, slippery texture that glides down your throat,
you’ll finish it in no time. Soaking in the satisfaction after the meal
Taking a break with barley tea Making zaru kishimen Boil it a bit firm Then submerge it back in the hot water then return them to the water to achieve a smooth, slippery texture. Understand?
It got shiny. The zarukishimen is done. Staff) How long
have you been coming here? About 20 years. Because my company is nearby. Mostly kishimen noodles The taste, you know, once you get used to it, this one’s better. It’s quite different when you go elsewhere. Important customers, huh?
Really. About five times a week? I’m just so used to seeing them. Maybe I’m the only one who thinks that. You’d be surprised.
There are people who’ve been coming here for 70 years. Fry the pork cutlet Buy a long loin cutlet
(and cut it up) Tonkatsu is a popular dish. Our meat, you see, has been at “Sekiyasan” for 70 years. We’ve always gotten our meat
from a place called “Sekiyasan” We’ve never bought it anywhere else They bring us good stuff too, don’t they? Staff) The tofu shop too? Even before I married into the family
We’ve been buying from them much longer than that 70 years, 80 years. It’s been a long time, really.
Ever since my parents’ generation. You see, back in the day,
we used lard, But now we prefer something “lighter,” we only use salad oil now. The cutlet fried up nice and crispy. Prepare the broth in a small pot Drop the crisply cut cutlet
into the pot of broth Beaten egg Coat the cutlet with beaten egg Place the egg and pork cutlet, soaked in broth,
gently on top of the fluffy rice. The pork cutlet rice bowl (with red miso soup) is complete. Here’s your katsudon.
Is this okay? Staff) Do you enjoy your work? I’ve been running this place
by sacrificing everything else. (I can’t really)
think about anything else If I take a long break,
I get bored out of my mind. Doing things like this
Makes the day fly by Making stews, pickling vegetables When the cucumbers are ready soon, if you pickle them in mustard, they’re incredibly delicious, you know.
Customers ask for some to share on their way out
and some even buy some to take home That kind of thing is my
reason for living, you know. Coating the cutlet with breadcrumbs When it’s busy, you know
This inside gets completely full Fry the cutlet Place the crispy fried cutlet on the cutting board Cut the cutlet into bite-sized pieces Place the piping hot cutlet on a plate Pour a generous amount of rich miso sauce over it
Miso Katsu is complete Here’s your Miso Katsu Serve rice in a bowl Red miso soup A hearty portion!
Miso Katsu Set Meal Regular couple enters the restaurant (Looking at the wall menu…)
Woman) Looks super delicious! Staff) Welcome! Ordered chilled sudachi udon and
large shrimp tempura soba. Arranging the sudachi Seasonal Special!
Chilled Sudachi Kishimen Noodles Staff) Is the tempura also made with salad oil?
Owner) Of course! Fresh every day It won’t upset your stomach
Because the oil is clean Boil the soba noodles
Make the soba mixture with a 60% ratio The woman who ordered the sudachi kishimen
First, a sip of the broth… The refreshing sourness of the sudachi
enhances the smoothness of the noodles even more. The man orders the large shrimp tempura soba.
He takes a big bite of the large shrimp tempura. The light aroma of the soba and the flavor of the broth.
He savors the pleasant texture. He thoroughly savors
the deep umami of the broth-rich dipping sauce. 12:32 Two women enter the shop Sudachi kishimen and Koro udon
Two small katsu don orders received Preparing chilled sudachi kishimen Pour the broth for the sudachi udon. Arrange the sudachi slices.
The sudachi kishimen is complete. Koro Udon Make a small katsu donburi Cut the pork cutlet into pieces
Add to the broth pot Beat the egg Coat the cutlet with the beaten egg Spoon rice into a bowl
Place the egg-covered cutlet on top Koro Udon + Katsudon (Small) Let’s eat The firm, chewy noodles coated in
a rich, deep broth are irresistible… The sharp sourness of sudachi citrus
A bowl bursting with refreshing flavor The sudachi is super delicious! I’ve been here a few times already. This is my first time. It’s incredibly delicious,
and I love the owner. He’s easy to talk to
and remembers my face He runs a shop nearby. A lot of people from the food and beverage industry come here. That person brought me here, Everyone gets along well It felt like home
and was fun I still come by occasionally Staff) You two are really digging in today, aren’t you? Woman) It’s so delicious, I’m polishing it off!
Staff) I see! The juicy, savory flavor of the pork cutlet sealed in egg
The chopsticks carrying rice just won’t stop Thank you very much
That was delicious. 12:51 Sorry to keep you waiting. Large shrimp tempura kishimen, right? Koro udon, koro kishi, and Chinese noodles. Making Chinese-style noodles Seasoning for Chinese-style noodles Heat the soup Place the drained noodles into the bowl Top with chashu pork, menma bamboo shoots, and kamaboko fish cake
Pour in the soup Garnish with green onions. Done. Make Stamina Koro Udon. Tempura bits Top with pork seasoned in the special sauce
used for karaage Generously pour the sauce containing ginger and garlic
over the top Top with green onions
The Stamina Koro Udon is complete Here you go, sorry to keep you waiting Counter guy
One Koro Kishi Set Meal, please. Frying the sardine for the set meal. This udon shop
I came back once when I was about 20 Then I left again when I was about 23 I came back when I was 40. Generations changed 19th year Staff) Is your father still… He passed away, didn’t he I wasn’t the kind of kid
who listened to my parents, but sometimes I remember
things my dad used to say. Things started to make sense
in so many ways I realize now that my parents
really struggled to raise me. Once you understand how tough this job is, makes you appreciate them more. It’s not about whether you should try hard,
it’s about you having to try hard, right? Koro Kishimen Set Meal make broth during business hours But only at that time At 1:30 PM, I already
said it was no good At 1:30 PM,
I started making the broth (The broth) ran out already, so We closed the shop once around 3:00 PM But outside Since they came from Ogaki,
I asked, “Is it okay if I wait outside?” In the meantime, I made the broth
and kneaded the noodles again. I managed to open up
just before 5:00 PM Yeah, stuff like that happened I ordered the Tempura Koro Udon Set Meal Plated the tempura
Added shredded nori seaweed Tempura Koro Udon Set Meal 1200 yen Rice is mixed vegetable rice, side dish is sashimi
A hearty udon set meal! Rich broth and glossy, chewy noodles
Flavorful tempura adds color Freshly fried, crispy shrimp tempura and
pumpkin tempura Crafted with artisan dedication
Hand-made noodles with firm bite Slurp the noodles with gusto
Savoring their smooth glide down the throat The natural sweetness spreading from
the steaming pumpkin… The plump, springy shrimp
with its light batter coating is exquisite! Enjoying mixed rice
cooked in udon broth The exquisite harmony of broth and ingredients is delicious! Swordfish
prepared fresh at the shop first thing in the morning The translucent sheen of the swordfish
offers an exceptionally rich, moist flavor Performing the tearing process The dough, rested by kneading,
is divided into equal portions. Weigh the portioned dough pieces. Staff) Did you learn the noodle-making technique
from your father? (During noodle-making) There was a time when I couldn’t do it myself
and felt frustrated I asked the previous generation, ‘Will you teach me?’
He said, ‘Alright,’ Early in the morning, before everyone else arrived
He taught me for three days Then he said, ‘I’ve watched you since you were a kid
I’ve been correcting your mistakes. Now try it yourself.’ And that’s how it stayed What my dad first taught me
Like the right amount of salt and stuff like that I did it myself. But it was hard, so hard. Because the udon was hard
it wouldn’t stretch into kishimen So I ended up with thick kishimen Come to think of it, Dad said, “Add just this much water,”
and then Depending on the season the salt water might be insufficient
so you have to add water Without adding that water, I just
kneaded and stomped it anyway, it just wouldn’t stretch, you see. I figured that out after a while. Things got better after that, though. Staff) Did he (your predecessor)
rarely get angry? We often fought. Looking back now, he was a good old man. This job is tough,
so when I think about how he did it like this, Back in the day, he even did deliveries, Even on rainy days or snowy days
He’d deliver When I think about how he fed me I really have to be grateful Kneading dough Your skin still looks rough, doesn’t it? After about two hours Back to the main castle Just leave it in the turtle shell
like this (let it rest again) Practicing hand-made udon with the shy owner
Every week, then touring udon shops First we went to ‘Jūshiaki’
Next was ‘Ebisuya’ in Nekodō That crispy one.
We’ll be doing that too, lol. Because that crispy texture is delicious. Staff) Will it be a menu item called “Shy Udon”? Yeah, yeah Staff) Mr. Kanegae (Shy Udon shop owner)
What do you think? It’s still going to take a while, right? But the stewed dishes
are somehow being served, you know I went to eat there too It’s delicious though. When I think of stews I eat elsewhere,
I do think ours is closer to home. I taught him how to make it.
Of course I did. From now on
I’ll work hard so I can make handmade noodles I really mean it You’re such a good kid Like stamina-boosting miso stews or Chinese dishes
I use this in those kinds of things Garlic and chili peppers
And leeks To prevent summer fatigue, you know.
It’s good to eat stuff like this. You dry it, clean it up, peel it, Slice these up
and use them. That’s a crazy amount of garlic. And then, you see
My hands get terribly rough and painful So I I write down where I bought it and the date and put it in the refrigerator This is all part of my job too. Because some people come in saying, “I really want this.”
745 Garlic, fried tofu, shiitake mushrooms
fish cake, chili peppers, chicken Add the noodles for the miso stew
into the broth Pour the noodles and broth
into the earthen pot with the ingredients. Add the miso
and dissolve it into the broth. Crack in the egg It makes you want to eat rice
Our miso stew Simmered in a clay pot Stamina Miso Stew 1050 yen Handmade noodles with a firm bite
that stand up to the rich miso broth The spicy kick of garlic and chili peppers
in the miso broth whets your appetite… The mellow richness of egg adds depth
to the stimulating umami flavor The chewy udon noodles soaked in miso are delicious! Continuing the legacy of the previous owner’s handmade udon
Kato Hikari Honten remains beloved to this day.

店名　賀登光本店
地図　https://maps.app.goo.gl/SK1kU9E9ofyzLoiq9
住所　愛知県瀬戸市刎田町５

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0:52 本編

うどんそば 東海 Udonsoba
https://www.youtube.com/channel/UCnYWfTfQnULKX3hsjJcJtXg

#うどん #天ぷら #愛知グルメ