８２歳おばあちゃんが仕込む“神おかず”！早朝７時開店の爆売れ惣菜屋さん丨福井グルメ４選

８２歳おばあちゃんが仕込む“神おかず”！早朝７時開店の爆売れ惣菜屋さん丨福井グルメ４選

Supporting the local dining table! A close look at a delicatessen that opens at 7am It's hot, so something sour is good, right? You can't have vegetables, after all It becomes delicious if you cook it for a long time with a light seasoning The "mother's taste" made by 82-year-old grandmothers is amazing! Welcome Thank you for your continued patronage Kurinami Grocery Store, founded about 90 years ago in Bunkyo, Fukui City, Fukui Prefecture Business hours 7:00-19:00 Closed In addition to the parking lot in front of the store, there is also a parking lot across the road. The store opens at 7:00 a.m., and is run by the third-generation owner, Hiroyuki Kurinami. He prepares the morning deliveries, then sets up the items for sale that day , then has to package them. Then he prices them, and then the deliveries start at 9:30 a.m. The store delivers to hospitals and restaurants. They sell a wide variety of fresh vegetables and prepared dishes , and there are a variety of vegetables that are popular in the area. The store's staff prepares the prepared dishes. The owner 's mother, Yasuko (82), is the owner 's mother. Her father was a pharmacist around 1990, and when we returned, we opened a greengrocer's. They used to throw out vegetables every day, so it was a waste. Customers would tell her how to cook them, and that's how it turned out . There are about 16 different kinds of dishes on the shelf over there, not counting fried foods. Over here, we have salads and other dishes in the refrigerator, so I've never counted the vinegared dishes. They start preparing the deep-fried tofu at around 4:00 p.m. Otherwise, it won't be ready in time. The deep-fried tofu cooks for about 40 minutes. Hayashi brings a little soy sauce, and the menu changes every day for the regulars who come every day. It's a restaurant that you'll want to visit again and again Grilled fish, flatfish 7:42 Preparing shrimp for shrimp tempura If you don't cook it very well, not on a high heat, but on a low heat with a light flavor, it will taste better if you cook it for a long time Cook it for a long time and leave it like this for a while Then, the fried food that is served in the restaurant is cooked Everyone likes it, but it takes time, right ? It's delicious because it's domestic beans Boil the corn When the corn is boiled, it's eggplant dengakuEggplant dengakuTeriyaki chickenCook the sweet potato in a pressure cooker When the sweet potato is cooked, add the raisins and apples Staff) This menu item is also popular , and is served on set days, Mondays and Fridays. Fresh fish is prepared , wrapped, and sold. Grilled fish is lined up in rows. This is seasoned with sweet and sour sauce. It's hot, so something sour is good, you need vegetables too. We deep-fry some thick tofu and mix it with the vegetables and sweet and sour sauce. There is a wide variety of side dishes so you won't get bored even if you come every day. Washed rice. Sweet potato tempura. Cooked rice is packed into packs. A customer comes in. A regular customer . Staff) What are you buying? It's a herring. I was thinking of simmering it with eggplant, and the quality is good. I think the Guiyang brand of plums here is the best. It looks delicious and is very sweet. I'll try some. They also value communication with customers, and the matsutake mushrooms they sell are also good. Most restaurants use this. My father passed away suddenly five years ago, and I took over the company at that time. We happened to have a lot of good customers, and they helped us out, so we're doing well now, and in these times, many people come by car from far away . There is a farmer who ships his produce individually, called Satake Farm. The eggplants, tomatoes, and cucumbers they serve are of the highest quality and are very fresh. They bring them in after harvesting them in the morning, so customers come in one after another. Good morning. Welcome! The butcher who delivers the meat is Imao Butcher Shop, a really good butcher shop. It has a great reputation with all the customers, and even regular meat doesn't get hard even if it's overcooked. I haven't been there yet, but the tofu shop still uses hand-fried ingredients and uses beans from Fukui. The melon is a new item that arrived today, so it's still a little dry. It will probably be ready to eat from the day after tomorrow , or the day after tomorrow, if you leave it at room temperature . I also bought some side dishes. Customers cutting octopus, making mustard vinegar miso dressing, frying shrimp tempura, nutritious vegetable menu, colorful side dishes such as salads, fried foods, and grilled foods, popular homemade croquettes , customers buying side dishes, going out for deliveries, 9:49, frying watermelon tempura, rice balls, one woman comes in, buys side dishes once or twice a week, and buys various sashimi, but she chats with familiar regulars, gets excited talking about sushi , a regular customer who comes every day comes in, has the side dish wrapped, enjoys her shopping, and leaves the store very satisfied, it's hot, so I have to walk home, it's a bit far, I can't come here often, it's a bit far, a wide range of food and flowers are also sold, homemade pickled vegetables are also popular, Hey, thank you. Yasuko works more than 10 hours a day. She says that talking to customers is what makes her job worthwhile. She makes marinated squid and onions and mixes them well. She makes rice balls and adds yukari simmered rice. She adds grated yam. She makes grilled eggplant. 10:37 A steady stream of customers comes in . Customers buying up all the prepared dishes. She pays while chatting with the regulars. She pours sweet bean paste over the tofu hamburger steak, green peas, okonomiyaki, yam and squid oyaki , pours sauce over it, adds mayonnaise, and soaks the konbu for the konbumaki rolls in water. She bought the prepared dishes: pumpkin tempura, shrimp tempura , squid tempura, croquette , delicious homemade flavor, fried food and vegetables with sweet and sour sauce , marinated squid and onions, fried rice balls (salmon). 13:00 Well, I think it's best to just keep trying to provide delicious food at all times . In the future, it will gradually become more difficult to get products in stock, but she will do her best to find good products and make them more affordable. Even if she does the same thing as the big companies and the fancy supermarkets, there are still people who want something different. About 40% of our daily sales are prepared foods, so we end up with leftover vegetables and fish. We started this business to eliminate this kind of waste, so we do have seasonings for the prepared foods we sell. Naturally, we don't use any additives or preservatives. This was Kurinami, a grocery store loved by locals for its warm and welcoming service. (Head Chef) Thank you for your continued support today! We take a close look at the inn kitchen where a kaiseki buffet is prepared for hundreds of people every day! Experienced chefs in action! Homemade soba noodles that attract 100,000 customers a year ! A young master working hard at Awara Onsen, a famous hot spring in the Hokuriku region ! A buffet with a lively atmosphere! Heartfelt cooking right before your eyes! Veteran chefs make sushi and treat customers to luxurious fruit juice! A kaiseki meal so delicious it's almost unbelievable! The best sushi to delight your palate! 店のおすすめスイーツ English: Echizen Tororo SobaAwara City, Fukui PrefectureThe nearest station is Funatsu Awara Yunomachi StationRyokan Grandia HosenWe were given special permission to do an up-close look at the kitchen cookingThis time, we spoke to the managing director (young master) Thank you for your supportThank youOur specialties are definitely Japanese kaiseki cuisine and private room ryoteiWe also have banquet dishes, shabu-shabu and a buffetI don't think there are many inns that can maintain this level of qualityThe skills and abilities of our chefs and the service that makes it possibleThe wide range of guest room categories in the hotel is also very important, so I feel that the unique collaboration between our inn is one of our strengthsEchizen crab is the main attraction in Fukui Prefecture, but no matter what season you visit, there are many other delicious foods besides crabWashoku is the basis for providing truly delicious foodAs an inn, we want to spread Japanese culture, so we place great importance on thisThe managing director (young master) is actively posting information on Instagram and YouTubeA few of the SNS videos posted by the young master, Managing Director YamaguchiTikTok Ryokans are just starting to become incredibly fun! He films videos every day and posts them on social media. He is well-known to customers. 10:00 AM Morning meeting in the hotel kitchen . Executive chef Tamotsu Heya, who has also supervised JAL first-class in-flight meals, is here to help. Today, he begins preparation of dishes to be served at restaurants and buffets. Roast beef. Skinning amberjack. Amberjack steak. This is the ingredient used for the soup bowl. Ayu fish (a name fish). Yushimo (slightly cook the skin and flesh) The head chef checks the kitchen and gives advice and instructionsPreparing the tiger prawns for simmered shrimpIf they are heated like this the shrimp will bend, so they are combed to make them straightAs they boil, small gaps will appear between the shrimp, shrimp flesh and shellI guess this is all a matter of experienceOn the other hand, if they are boiled for too long the shrimp will shrink, so you need to judge that wellAdding to the brothThe broth is used in the proportions decided by the chefIs this for a kaiseki meal? This is for a buffetPreparing to grill sea bream in the ovenWashing the bamboo shootsIt is a bird's eye chiliCooking the bamboo shoots until the bitterness is gone and they are softThe red sea bream roe will start to curl upLet's coolPlace in the brothPut on the lid to serveDessert with sea bream roeFilth the tuna! The back part of the tuna , this part is called "seburo" (fatty tuna) (Kaiseki menu) The head chef prepares various dishes every month, considering seasonal ingredients , and in winter he uses Echizen crab and other seasonal ingredients such as Yawata konnyaku (red konjac) and tuna (The number of chefs is about 25, and if you include part-timers it's more than 30, ranging from veterans to young chefs) Yes, I think my job now is to create an environment where today's young people can work comfortably (About cooking) We try and find a presentation, flavor, color, and other things that suit the needs of today's customers, and although there are many different types of buffets, we want our customers to enjoy each and every dish with great care, and we strive to provide dishes that exceed customer expectations. Wakasa beef roast beef, cheese platter, clear soup , sakura sea bream, egg white dipping, sakura sea bream, egg white dipping, sakura sea bream, egg white dipping, excess egg white removed, on top of foie gras mousse Crab salmon is skewered and served with sea bream sashimi . Melon is cut and then prosciutto is placed on top. Miso is applied and the resulting dish is then served as a garnish for the grilled dish. Sesame miso is applied to the sea bream sashimi. Seared bonito is cut into fatty tuna. Delicate knife skills are used to cut the shrimp and anchovies. Crab salmon roe is placed on top of the shrimp and anchovies. Sea bream sashimi . 12:04 Carefully prepare the dragon fruit for the simmered fish . The steaks are then placed on the hot plate in front of the customers, who then enjoy them with warm vegetables as a garnish. This is the preparation for the dish. We were shown the head chef's fruit carving . I'm also interested in peeling things, and I like cutting vegetables into decorative shapes, so I'm interested in that kind of thing.If I'm cutting something hard, like a Nanjing, I'll need a different knife, but this knife is like a thin razor, so I put it in salt water to prevent the scum from spreading.I try to imagine the handle peeling quickly, dynamically, and cleanly, so while I'm doing this, I take a look around the facilities in the building.Footbath – Ashigaru no YuFeng Water Polo Dinosaur Enjoy the joy of travel and a moment of relaxation while gazing at the beautiful Japanese gardens of the Kingdom of Fukui. Experience making your own hot spring eggs in a stone pot . Place the eggs in the hot spring egg pot and wait for about 20 minutes until the hot spring eggs are ready. The men's bath is called Choyo Kotobuki-tei. The large cypress bath is a luxurious space filled with the scent of cypress. We were shown around Bettei Kotobuki- tei. A suite with an open-air hot spring bath. An open-air bath connected to a spacious wooden deck. You can spend a relaxing time here. Giants players also stay here. This is Yoshiko Yamaguchi, the young proprietress of Grandia Housen. It's said to leave your skin feeling smooth and beautiful, and the hot spring water is also good for your skin. Please come visit Awara Onsen again. The nearest station , Grandia Housen, is within walking distance. 16:22 Buffet and dinner preparations: Golden-eyed snapper, oil is poured on before grilling; Hitsumabushi , shabu-shabu meat, seafood rolls; blackthroat seaperch; and the finished dishes are brought out. Soba making (soba making). As one of the dishes in the course, each person is only given 30g, which is about 1kg enough for 30 people. We make the soba as thin as possible compared to the soba at regular soba restaurants. The soba broth is changed every month, with walnuts or grated yam. The soba flour is made from stone-ground buckwheat flour produced in Fukui Prefecture and the water is from Awara's famous spring water. The flour is sprinkled on the soba noodles . The flour sprinkling is completed. The first dashi stock, called "suiji," is made just before customers start eating at 6:00. Dried bonito flakes from Makurazaki, Kagoshima Prefecture are used. In the summer, the chef prefers a lighter flavor, so sometimes tuna shavings are used to check the taste. The buffet is on the third floor. Venue : Tokinokura Restaurant. Chefs make sushi and grill meat right in front of you in a lively atmosphere. This buffet boasts over 100 items, making it one of the most luxurious. Preparations are underway for the opening . Ochazuke (rice with tea) , Gohan-dokoro (rice with rice), Grilled shrimp steak. The sushi rice is made with red vinegar, which matches the rich flavor . The salt and sugar are carefully selected, using Echizen Town salt and healthy sugar. Grilled mackerel sushi , freshly fried tempura, mussels , steamed in white wine, cherry shrimp and spring vegetable peperoncino, herb-grilled sea bream , onion quiche, chawanmushi (steamed egg custard) with crab , eel hitsumabushi, and salmon pie. 6:00 PM Buffet We will have an open buffet Fresh fruit juice An exquisite dinner buffet where a veteran chef prepares the food right in front of you Buffet plan (dinner only) Day trip 14,300 yen per person Each shrimp dish is an elaborate dish You can enjoy as much freshly fried or grilled sushi as you like Seared bonito Luxurious fatty tuna Sushi that melts in your mouth… Fukui specialty grilled mackerel sushi Seafood roll 18:30 Kotobuki restaurant Sweet shrimp, shinjo, yuba roll, snowbell , cherry sea bream, spring-colored fried snowbell , tasting tuna The menu we tried on the day of the photo shoot Non-alcoholic beer Firefly squid, small sea bream pickled in bamboo leaves Shiitake mushrooms and other mushrooms served with ears of Echigo ruby ​​petals prepared with lily root Firefly squid goes well with vinegared miso! Seasonal vegetable platter (serves two) Amber foie gras mousse topped with caviar, mugwort tofu topped with steamed sea urchin and dashi jelly, goji berries, sea bream guts topped with yam , sea bream roe topped with kinome, braised duck loin, butterfly egg, cheese, braised shrimp, various cucumber skewers , today's soup dish: egg tofu and rockfish soup . The egg tofu is made with Fukujidori chicken eggs, and the ayu fish is served with kudzu. It has a rich flavor that will give you energy for tomorrow… Today's sashimi is a leaf, and it is served salted with cherry leaves. Greater amberjack, medium fatty tuna, sweet shrimp, cherry sea bream, plum meat and sea urchin soy sauce, charcoal salted red squid, sushi with sea urchin. This is so delicious…!! Today's grilled dish: A5-grade Wakasa beef from Fukui Prefecture, grilled golden-eyed snapper, grilled pine cone, and kintoki grass gluten with balsamic sauce. The golden-eyed snapper is served with a rapeseed flower sauce, rich in fat and a refined sweetness. Echizen grated yam soba (soba noodles), a Fukui Prefecture specialty, is topped with the chef's special dashi broth… Sweet shrimp, shinjo, wrapped in yuba (tofu skin) , spring-colored cherry snapper, deep-fried snowbell saxifrage tempura, and cherry shrimp rice with truffle salt. Thin beans, cherry shrimp rice , and cherry shrimp rice, with plenty of cherry shrimp flavor . Pickles with red miso and seasonal fruit apple jelly (the chef will visit each private room). Diners: The staff used seasonal ingredients to create the dish . I'd been watching the process on camera, so it was truly moving to actually taste the deliciousness. There are 111 guest rooms in total (39 Japanese-Western rooms, 57 Japanese-style rooms, and 4 Western-style rooms). There are rooms with open-air baths, and meals are prepared according to the room type and plan (there are four dining locations). Bettei Kotobuki- tei Dining Fukuraku Ryotei Yuzen Restaurant Kinokura (proprietress Grandia Houseizumi). It's been a year since the Hokuriku Shinkansen opened (proprietress Grandia Houseizumi). Please come to Awara Onsen, which is convenient from anywhere in the country. A close look at this heartwarming restaurant that's popular with students and working men! Just 480 yen! The daily set meal is a huge hit! Absolutely delicious! Absolutely delicious ! So delicious, please try it! Delicious potato salad, fried chicken set meal, pork ginger fried set meal, pork kimchi set meal. The restaurant is open from 7am to 11pm, and it's amazing! Tokubei, a restaurant and set meal restaurant located just a short walk from Fukui Station in front of Bunkyo-Fukudai-mae Nishi-Fukui , Fukui City, Fukui Prefecture. Opening in August 2024, the restaurant is open from 7am to 11pm. The set meal menu is priced at a reasonable 480 yen. At 6:32am, the owner, Mr. Muranaka, arrives to work and begins preparations for business . A guest staying at the inn next door is coming to eat breakfast. He cuts the onions used in the daily set meal. The daily menu is available all day. Quite a few customers come to eat this every day. Since there's a university nearby, a large percentage of the customers are students. The owner's wife boils the miso soup and komatsuna . The restaurant is basically run by a married couple who used to run a pickle shop. While running the restaurant, they also try the pickles . They write down the daily menu and put it in front of the restaurant. The restaurant opens at 7am. Cash payment only, with credits accepted. Takeout available. Daily set meal: Rice, miso soup, main dish, and side dish: 480 yen. Grilled salmon set meal: 780 yen. Dashimaki set meal 680 yen, daily special 480 yen, large + 200 yen, 3 kinds of sashimi 980 yen, marinated mackerel 480 yen, dashimaki 480 yen, pork kimchi 480 yen. Please cooperate with semi-self-service. There are 3 parking spaces. If the parking lot is full, please use the coin parking lot. Table seats, raised seats. Guests staying at the inn next door are coming to the restaurant . Cutting pork, bean sprouts , blanched komatsuna, fried egg topped with homemade pickles . The breakfast set meal is complete. Customers who use plenty of oil to recharge their breakfast have delicious miso soup in the morning… full of energy! (While staying in Fukui) I eat here every morning. Yes, thank you for waiting . The couple originally ran a pickle shop. They used to sell homemade pickles in the shop. They used to work at a tourist facility called "Nihonkai Sakana-machi" (in Tsuruga City). Their contract ended, and I've always thought I'd have to move back here, since my parents live here too. I thought this was a good opportunity. I'm almost 58, so I want to open a shop that can continue to operate for a long time, even as I get older. I cook rice about six times a day. (Cooks 8 sho) Prepares potato salad with rice from Fukui Prefecture Peeling potatoes I'm working like this , knowing that everyone will come and see the results later Soak potatoes in water Makes potato salad Adds sugar, vinegar, and mayonnaise A regular customer comes in Orders grilled salmon, somen noodles, and assorted sashimi Boils somen noodles Busy running around Orders grilled salmon set meal Daily set meal Stir- fry pork and komatsuna Adds scrambled egg Miso soup It's just normal Sorry, please have it Delicious daily set meal 480 yen (menu changes daily) A simple taste that goes well with rice Fukui Prefecture rice Side dish Miso soup Thank you for the extra rice cooker I want to make the cook happy Well, when I eat out, or rather when I eat out, 500 yen is a convenient price I hear about office workers skipping lunch to save money Shredded cabbage 11:19 Lunchtime customers start arriving in earnest after 11:00. Tonkatsu set meal 780 yen, Dashimaki set meal 680 yen, Stir-fried vegetables set meal 680 yen, Grilled mackerel set meal 680 yen, Chicken Nanban set meal 780 yen, Hamburger steak set meal 780 yen, Pork kimchi set meal 780 yen, Ham steak set meal 780 yen. At 11:20, customers arrive one after another. One daily set meal, one pork shogayaki set meal, one fried chicken set meal, Chicken Nanban set meal. Making pork shogayaki, frying fried chicken. Pork shogayaki set meal. The main dish of the daily set meal. The staff are on duty. Chicken Nanban set meal. Serving . Amazing! Absolutely delicious! Pork shogayaki set meal. Daily set meal with plenty of eggs. Fresh komatsuna. A well -balanced menu for nutrition! There's a rush of orders for the 480 yen daily set meal. The fried chicken is chunky and big! It's very filling! Pork kimchi set meal , making rolled omelet, making fried noodles, the daily lunch specials are popular among students, and many customers enjoy them with alcohol in the evening. Eat a hearty meal to recharge your energy for the afternoon activities. Tokubei is open until 11pm and serves delicious set meals at reasonable prices. We took a close look at "Tokubei", a ramen shop in the food stall village where customers gather every night! A pork bone specialty shop. The thick soup, simmered for 12 hours, is delicious and pairs perfectly with the special noodles! Very popular! Green onion ramen, black garlic oil ramen, pork bone soy sauce ramen , two dandan noodles. Can you deliver? Quick delivery to other food stalls! Back to main story A 2-minute walk from "Awara Yunomachi Station" in Awara Onsen Food Stall Village "Yukemuri Yokocho " Ramen "Miyabi" Close coverage begins at 13:00 ( Owner Okuda) The restaurant will be open in March 2023, almost a year ago Washing rice and preparing to cook rice Okuda trained at a popular ramen restaurant in Tokyo for 7 years, and returned to Fukui when his children started kindergarten and elementary school. After working as a salaryman, he opened the restaurant before retiring. Rice is ready to cook Preparing the soup Preparing the knuckle bones The most popular dish is probably green onion ramen , black garlic oil ramen and soy sauce tonkotsu ramen are also popular The restaurant has a retro Showa-era atmosphere The owner's unique personality shines through A message from Naoki Prize-winning author and talent Shimoda Kageki When he was in the restaurant in Tokyo A frequent customer of mine really liked the book, so I said, "Excuse me, please," and asked for his autograph. Preparation of char siu Marinating sauce Homemade pork belly char siu Place the pork belly on a clean, sterilized surface Trim off any excess fat Ginger marinating sauce Preparing the char siu Poke holes in the meat with a fork so that the flavor can penetrate easily Cut Season Fold into a ball Wrap with thread Put into soup and boil Remove the boiled pork belly Add granulated sugar and sugar to the heated sauce Place the char siu in a pot Cover and heat Check occasionally to see how it 's going Continue to marinate the char siu while it's open 14:25 Parboiled Remove the knuckles from the pot Divide the required amount into small portions and store them Using carefully prepared ingredients makes for a rich soup with less of a strong flavor Momiji (chicken feet) Parboil the momiji Remove the boiled maple leaves. Cut the nails of the boiled maple leaves. The nails are the source of the smell, so it's best to remove the nails when handling maple leaves. Make the soup and add the prepared maple leaves. Split the knuckles and put them in the pot. Splitting them will allow the rich flavor to seep into the soup. Simmer for over 12 hours to finish. Cut the prepared pork slices. Cut the green onions into strips for the ramen . These are round slices of onion. Finely chopped onions are also used as ramen ingredients. Also, the owner of "Chinese Restaurant Maru" in the same food stall village delivers homemade chili oil for the dandan noodles. A collaboration with "Chinese Restaurant Maru" in the food stall village. Rich Tonkotsu Dandan Noodles 1,100 yen. A collaboration between us and "Maru" Ramen. Rich Tonkotsu Dandan Noodles. This chili oil is indispensable. Dandan noodles sauce . Menma. The ingredients are ready. Noodles are available in extra thick, medium thick, and thin noodles. Extra thick noodles are ordered from a noodle factory in Tokyo. Mazesoba. Thin noodles are served with soy sauce or salt (thin noodles), and medium-thick noodles with salt. 16:30 The noodles will become cloudy after about two hours, so add the back fat. Add the back fat and continue simmering while the restaurant is open. Check that the pork is boiling. Insert a skewer to check for tenderness. Prepare drinking water. Move tables to make room for customers. Cleaning. The shop has eight counter seats and opens at 6:00 p.m. Tonkotsu soy sauce ramen: 900 yen, Tonkotsu salt ramen: 900 yen, Green onion ramen: 980 yen, Bean sprout ramen: 980 yen, Char siu rice bowl: 400 yen, Raw egg on rice: 360 yen, Kamatama soba: 1,000 yen, Char siu: 480 yen, Pickled mustard greens: 250 yen , Seasoned egg: 150 yen , Bamboo shoots: 250 yen. Table condiments: Garlic , spicy . The first customer arrives and orders a tonkotsu soy sauce ramen and a char siu rice bowl. A male and female customer arrive and order negi ramen and tonkotsu soy sauce ramen. Hot water is poured into the bowls to heat up the soup : Char siu, bamboo shoots, onions. The negi ramen is topped with plenty of spicy negi onions, crunchy onions, and crunchy bamboo shoots. The texture of the ingredients is also enjoyable. A customer who ordered the nori and negi ramen says it's hot. This is soy sauce ramen . A mellow tonkotsu ramen with no pork bone smell. The rice menu is also popular! Char siu bowl , char siu noodles, and a char siu bowl are ordered. The char siu menu is popular. Three large pieces of char siu. Char siu noodles, char siu noodles, char siu bowl . The soup continues to simmer even while the restaurant is open. It 's simmered for 12 hours until it's completely emulsified. Extra noodles. An essential extra noodle for tonkotsu ramen. Extra thin noodles . Another customer also orders extra noodles . The noodles are added to the tonkotsu soup. 18:27 An order is placed for tonkotsu soy sauce ramen and tonkotsu shio ramen. The soup is added and the noodles are carefully adjusted. Enjoy the tonkotsu ramen's soy sauce and shio soup. It's delicious, isn't it! 18:51 Tourists arrive at the food stall looking for ramen. They serve green onion ramen and pork bone soy sauce ramen. The owner's daughter is on duty, serving the food. She makes a mountain of green onion tsukemen ( dipping noodles with tsukemen), serves roast pork, bamboo shoots, and kimchi. The char tama donburi ( rice bowl with egg) is incredibly filling. It comes with soup. A bustling food stall village. A delivery order comes in for "Rich Pork Bone Dandan Noodles," a collaboration ramen with Chinese restaurant Maru. The meat, miso, chives, green onions, and chili oil are added to the mochi. " Thank you for the delivery." This pork bone specialty store's pork bone ramen is a huge hit. Bean sprout ramen and pork bone ramen (salt) are also available . Pork bone soy sauce ramen. The rich pork bone dandan noodles are repeatedly ordered. Yay, we've been waiting for this. The sesame flavor is delicious, with a slightly spicy kick. The thin noodles cling well to the soup, topped with egg, and rice . Enjoy the ramen soup with soy sauce ! The quaint "Yukemuri Yokocho" is so delicious you can't stop eating the pork bone ramen! The green onion ramen has no garlic, but it's bean sprout ramen. The young people are eating heartily. It's delicious! We replenish the kimchi. 21:48 The rice menu is sold out. The pork bone soy sauce ramen and the very popular green onion ramen are being served. The food stall is full of ramen . Mr. Okuda's daughter is energetically supporting the father and daughter who run the stall. It's ramen that I've been eating for a long time, so I was happy to see that it was delicious. I've been eating it almost every day since I was in elementary school and kindergarten. The flavor of the pork slices prepared at lunchtime is infused into the ramen, and there is a constant rush of orders for the pork slices. Bean sprout ramen , green onion ramen, black garlic oil ramen, pork bone salt ramen . Even late at night, customers keep coming. Ramen eaten late at night is delicious! 23:31 Green onion ramen rush! The final ramen is delicious! Making Kamatama Soba, Kamatama Soba, Eating a Hearty Meal, Ramen That Will Please Everyone, Please Come and Visit Us! The Owner of Food Stall Village "Chinese Restaurant Maru", Maruyama, Also Visits, Ajitama Egg, Ramen Injected into a Hungry Stomach, Negi Ramen Ordered, Negi Ramen, 980 Yen, Delicious Crisp Green Onions Mixed with the Soup, Authentic Tonkotsu Ramen Eatable at a Food Stall, Closing Time: 24:00 (Future Outlook) I want to do a lot of things, but it's getting too much for me to handle alone, so I can't expand any further, so I want to maintain a consistent level of quality.

0:00 福井市）くりなみ食料品店
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20:28 あわら市）グランディア芳泉
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58:32 福井市）定食酒菜漬け物食堂「徳兵衛」
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1:13:58 あわら市）拉麺みやび
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うどんそば 北陸信越 Udonsoba
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