早朝２時スタート夫婦二人三脚で港町の労働者を支えるコスパ最強うどん食堂

早朝２時スタート夫婦二人三脚で港町の労働者を支えるコスパ最強うどん食堂

Fist -sized fried chicken , shiitake mushroom inari rice balls . Nagahama Udon Main Store, Chuo Ward, Fukuoka City. Their famous shiitake mushroom udon , with its delicious broth, is a huge hit! Maruten Udon, Maruten Meat Udon, Meat and Burdock Tempura Udon . Nagahama Udon Main Store, Chuo Ward, Fukuoka City, Fukuoka Prefecture. The owner (45 years old) works late at night. He brings fried chicken, rice balls, and bento lunches to the market, so he gets his market entrance permit early to fry the fried chicken. Staff: What time did you get up today? No, it was just now. It’s around 2:00. My house is only a five-minute walk away, so it’s 2:00 every morning. Almost every day. Since it’s already inside the market, I deliver rice balls to the market. Staff: Maruten from the market? That’s right, we use the burdock and wood ear mushroom marutes from here. They’re incredibly delicious. The owner’s wife, 32, washes her hands and starts preparing the fried chicken, which she prepares the day before. She uses 12kg of chicken a day, sets a timer, and I’m 45 , so there’s a 13-year age difference between us (staff). How did you two meet? We’re originally from Nakatsu, Oita , and I’m from Kokura, Kitakyushu . We came to Kokura for university, and we were going out for a party, and I wondered if we’d make it. It’s a group date. How long have you been in Fukuoka? It’s been seven years in Fukuoka, and it’s already a nice place to live. Fukuoka City is already an easy place to live, and the number of classes for children has increased, so there are a lot of gatherings. You don’t hear much about an increase in classes in this area these days . Everywhere is shrinking due to the declining birthrate and aging population. There is a real problem of depopulation, but Fukuoka City is the only place that has an atmosphere that reminds me of the early Showa era, or rather, of my childhood. I like a fried chicken shop that serves fried chicken the size of a fist , and they don’t use garlic. I asked an old man at a chicken specialty store and he said they don’t use garlic anymore. We competed with the taste of chicken without using such ingredients , and after much trial and error, we arrived at a fried chicken that is garlic-free and delicious even when it has cooled down over time. We are particular about this, so please enjoy it later . Instead of using garlic, we use plenty of ginger. It comes with two knuckle-sized fried chicken pieces skewered on disposable chopsticks for 200 yen. I would definitely recommend you try it. This bento box has 250 to 300g of rice. People in the market do a lot of physical work, don’t they? That’s why convenience store bento boxes don’t have enough rice. After all, fried chicken is We offer between 70 and 100 pieces, and we add more as they are freshly fried, so we offer an extra 10 or 20 at a time, and this has the advantage of being close by so we can provide hot food, and since it’s only a three-minute drive, I think we can focus on providing hot food, which is something only this restaurant can do.It ‘s takana from the market, so it’s delicious.This is takana from Shimabara, Nagasaki , so the unit price is higher but we get more repeat customers so we offer that.I think the sustainability is probably better if only people who understand it buy and eat it.Staff) I think it’s good to have good food at a reasonable price for a long time, and as we go through life, we have children as role models so we need to educate them like this, otherwise it’s difficult to live a long life just by focusing on what’s in front of us.This one has tomato and egg and is two pieces of fried chicken.This larger one has tomato and egg and if it doesn’t have tomato it becomes three pieces of fried chicken.It ‘s ordered that way from the market.Staff ) Three big pieces of fried chicken like this? That’s right, it’s big, isn’t it? I deliver it for 500 yen. The basic idea was to make the market happy with such a large portion, so the lid doesn’t close. It opens just right so it doesn’t get steamed, and it’s salt and pepper. When it was difficult with COVID and high prices, we started selling bento boxes to markets, and some people started coming to eat udon because of the bento boxes, so it’s a synergistic effect, and I think it’s good that things like that are happening . I’ve been playing baseball since I was a child, and when times are tough, you just grit your teeth. I grew up in that kind of era, so that kind of thing is ingrained in me, and it’s still there. は、料理好きな人と繋がりたい English: I still think, “Damn, I can’t lose to something like this ,” but that feeling is still alive in society. Even today, 1, 2, 3 , 4, it’s probably squid or something like that. We started from here, so everyone cooperates. You shouldn’t say you don’t like this or that , and that’s the way we teach our children. If they say they don’t want to eat it because it’s not tasty, I tell them, ” This is how you got to where you are.” I teach that in the end, someone, whether it’s mom or dad, made it, but they did it. I think food education is important, and it’s something you have for life. Food is part of the three necessities of life: food, clothing, and shelter. If you start talking about luxuries, there’s no end to it, so I want people to grow up to be people who can say they’re happy just to have food, clothing, and shelter. So we try our best to do our best, serving warm food and including ingredients that will cheer them up. When delivering, his wife is always frying fried chicken. In order to deliver bento and fried chicken as fresh as possible, they make multiple trips between the store and the market. There are a lot of people these days. There are a lot of Koreans and Chinese customers.) We do have English menus . When they come, it’s like a poster, but the number of characters is limited so it can’t fit in the ticket machine, so it’s small, so we can just have them look at the menu and then we buy the ticket from the machine.We have it in Korean, Chinese, and English , so it’s really nice to see such small considerations, and they say, “Ahhh!” They are very happy.Shiitake mushrooms and kelp soaked in water for a day, from Oita Prefecture, Koshin, from Hokkaido, Rausu kelp Transfer to a pot and heat. This is tomorrow’s portion. I let it sit for a day, so here’s what I made yesterday . Udon restaurants don’t usually use this much shiitake mushroom soup stock, so it’s more of a supporting role. Shiitake mushrooms are the main ingredient, though. But because I used them as the main ingredient, I realized how strong the astringency was and was troubled. At first, it tasted like cotton candy. It had a bitter, astringent taste and I couldn’t drink it anymore. I was really worried at the time, and since I had just opened the shop at the time, I tried a small amount at first and it was fine. It wasn’t until I tried this amount that I realized it was disgusting . I strained it many times and tried to get rid of the astringency , but that wasn’t enough , so I tried trial and error every day and changed the taste quite a bit and arrived at what I have now. But I wasn’t satisfied with the current taste, so I continued For the past five to ten years , I’ve been working hard every day to make delicious food. Shiitake mushrooms are good for your body, boosting your immunity, and they ‘re also great for dieting, so they’re really just full of benefits. They’re expensive to buy, and it’s a real pain, but I want everyone to be happy with them, so I actually use two types of shiitake mushrooms, and even though they’re called Koshin shiitake, they have different tastes. The Usa ones are sweet , and the ones that say they’re from Oita Prefecture have a strong umami flavor, so I combined them, and this is the shiitake mushroom I’m using now, and it’s pretty much the main one, and this is the Usa shiitake, and the Koshin ones are all open like this, and by opening them up, it’s easier to release the broth, so when I cook these shiitake mushrooms, It’s sweet and spicy , and I think anyone can make it and it’s delicious. The ingredients are good, so I think it’s best to praise the person who grew the shiitake mushrooms. We’re just allowed to use these good ingredients, so we should be grateful to the farmers. Deep-frying the burdock tempura Burdock tempura is deep-fried twice before serving, and the scum is carefully removed. This makes it so delicious. There’s a lot of shiitake mushrooms in your mouth, isn’t there? (Staff) It’s an incredible amount. The more you add, the tastier it becomes, but the more you add, the more scum comes out, so it’s difficult. This balance is what makes the soup so flavorful with all the shiitake mushrooms, right? That’s right. When adding the soy sauce, there was an accident . Is it okay to add that too ? It’s good, it’s good. It’s all about balance, so failure is the key to success. The soy sauce has been reduced a little, but the product is not yet finished, so the finished product is still undrinkable. The cooling process really brings out the flavor. If you imitate this, you’ll be able to open a Nagahama udon business. Everyone, let’s try it. Is it okay? It’s fine , but it’s difficult to say whether it will definitely taste that way, and even just the water makes a difference, so I use a water purifier.For example, I would like to do more of that , like going to collect water from Itoshima.I have a lot of ideas, but I haven’t been able to put them into practice, so I think it will still be a process of trial and error to make something delicious, so I hope you will look forward to it.It’s not over yet.Nagahama udon is made with a broth , and then the two of them take a nap from 6am to 9am.If there are any additional orders from the market, they cut down on their sleep to deliver them.The fried chicken is deep-fried twice and finished.The freshly fried chicken is delivered at 8:56 am.Weekdays from 10am, weekends and holidays from 6am.Menus in English and Korean.Yukari ‘s shiso rice balls, which are also featured on the Udon MAP.Staff ) Depends on the day? Yes, there are rice balls wrapped in wakame seaweed, takana mustard greens, and takana mustard greens , but wakame seaweed seems to be popular. Daily rice balls for 100 yen each. Making inari (3 pieces) for 190 yen. Dashi stock that has been left in the refrigerator is poured into a pot. Today’s offering: Shiitake mushroom stock, mirin, and sake. Brown sugar and soy sauce to evaporate the alcohol. Shiitake mushroom preparation to be placed on the shiitake udon. Meat udon meat preparation. Karaage skewer (2 pieces) for 200 yen. After purchasing a ticket from the ticket machine, it is self-service. Large, fist-sized fried chicken. The flavor of ginger and the juicy taste of chicken are the best. Opens at 10:00. Open for business. Tables . U-shaped counter seats. Two standing seats in front. Meat udon for 700 yen, All-topping udon for 1200 yen, Shiitake udon for 650 yen. Mini curry 500 yen. I immediately purchased a ticket from the ticket machine next to the customer entrance. I was surprised to see the shiitake mushroom udon . They don’t have it in Hokkaido, and they don’t have it in Fukuoka either. Which one would you like? I’m going home today. It’s Ichiban Shibori. Hokkaido is a big jump from Kyushu, and the soba culture is different from Kanto . The other side is basically shiitake mushrooms and green onions. They pour a regular amount of their special shiitake broth on it. Amazing! Shiitake udon 650 yen. Thick and juicy shiitake mushrooms simmered in a sweet and spicy sauce. The rich broth is irresistible for shiitake mushroom lovers. It ‘s delicious! The broth clings to the udon, which has just the right amount of firmness. Staff: Where are you from today? Hokkaido. Why did I come all the way from Hokkaido ? I saw this restaurant on a video and wanted to try it once, so I came all the way here. It was really delicious. What did you order today? It’s shiitake mushroom udon. It’s hard to find in Hokkaido, so I would definitely recommend that everyone try it. It was delicious. Orders of shiitake mushroom udon continue. We savor the rich shiitake broth. After drinking the broth up, we buy some more fried chicken. We order burdock tempura udon and then a block of burdock tempura. Burdock tempura udon for 550 yen. We savor the broth slowly, then slurp down the udon and bite into the burdock tempura . Another block of shiitake mushroom for each of us ! The next day’s fried chicken is prepared with a generous amount of ginger, and after mixing thoroughly, it’s wrapped in plastic wrap and put in the refrigerator. The sweet and spicy beef is divided into small portions and cooled in a Tupperware container. A man pulling a suitcase arrives. I hand a Korean menu to a tourist from Korea. An order for shiitake mushroom udon is placed. “Itadakimasu !” I take a bite of the shiso rice ball , savoring the udon and broth . It’s a universally wonderful combination. Another order of somen noodles. The somen noodles are made with Ibonoito , and the broth is made into ice , further enhancing the flavor. The broth is ice- chilled shiitake mushroom broth. Garnish with ginger and green onions, and it’s done! Somen (cold) 2 bundles for 500 yen, 3 bundles for 600 yen . Somen noodles are delicious in the summer… the cold broth is full of umami, and irresistible . A pair of men in work clothes arrives and orders burdock tempura udon. Top with freshly fried burdock tempura and green onions, and it’s finished in no time! After you’ve finished eating, you return the bowl yourself. You can choose from burdock, wood ear mushroom, or pickled ginger for your Maruten . One burdock beard tempura. How about an inari or rice ball? Maruten udon with inari for 600 yen. Another customer orders meat burdock udon. Meat burdock udon for 800 yen. I slurp the udon with gusto! Inari (3 pieces) for 190 yen. I take a bite of the inari and then bite into the big fried chicken! The burdock tempura udon broth is delicious. 12:03. A sudden surge of customers arrives. Meat udon for 700 yen + Maruten topping for 150 yen. Large serving of meat udon for 850 yen. Shiitake mushroom udon (without green onions) for 650 yen + egg 100 yen. Shiitake mushroom udon for 650 yen + beef for 250 yen + seaweed for 150 yen. Thank you! Thank you! (Staff : There is a return counter, and you clear your plates yourself after you’ve finished eating. ) Do you come to this restaurant often? Yes, I do. How often do you come ? If so, why do you come all the time, like once a week ? Isn’t the soup delicious ? Yes, if you have any recommended menu items, I’d like to know. Meat and burdock tempura with seaweed as a topping. I only eat meat and burdock. Meat and burdock tempura udon with seaweed as a topping, inari, and fried chicken . Sometimes I had meat and burdock tempura udon today too. Yes, actually it was shiitake mushroom udon. How did it taste? Delicious, consistently delicious, gives your stomach a break. Closes at 2pm. We took a close look at “Nagahama Udon,” a restaurant that makes utmost efforts to serve “shiitake mushroom udon.” It ‘s delicious, because it’s freshly fried, it’s the best. Tempura Maki Tosu Main Branch, Maki-cho, Tosu City, Saga Prefecture. A reasonably priced, freshly fried tempura specialty restaurant. All-you-can-eat salted squid and takana. Extra large portions of rice are free, and there’s a spacious parking lot for 90 cars, so we’re up close and personal with a tempura restaurant that has long queues. 5:43am, from preparing the squid to shochu , yuzu peel, yuzu pepper, homemade salted squid , conger eel , scallop kiss, chicken, shiso, and cheese. Cold water and tea are self-service. The set meals are colour-coded according to the customer’s order, and are displayed according to the customer’s order . For example, there are nine set meals, so this is the tag that appears after one of the nine has been ordered . Staff: What would it be like if it was yellow? Yellow is the Greedy Set Meal, Red is the Shrimp Set Meal That’s how it is. Customers won’t be served anything with water on it, so we have to wipe it off properly. If this customer has this color, and this customer has this color, the contents will change depending on the color. The person frying it in the fryer looks at this and frys it according to the customer’s order, so it’s a lot of work. We can serve 10 people at once, so the staff have to keep all 10 menu items in mind. It’s a lot of brain work, isn’t it? Yes, it ‘s amazing. Pickled radish Stir-fried takana Salted squid Removes scum Thick sauce Customers can use it to their liking Koikuchi tempura sauce Kabosu You can enjoy tempura to your preferred flavor Koikuchi tempura sauce Kabosu Yuzu pepper Seaweed salt Manager Caprese tempura Tomaprio tempura Melted cheese and basil sauce are a great combination Idea Tempura is also popular Seasonal kakiage Edamame Sweet corn , free tempura flakes that grandma and grandpa will love, canola oil, a water fryer, and about 25 kg of tempura flour per day. A heat-resistant bowl prevents the tempura flour from deteriorating. We’re particular about freshness. We stock about 10 kinds of seafood for tempura ingredients. We’ll be open by 3 or 4 p.m., and all of this will be gone. If it’s the weekend, we’ll have some prototype tempura, kelp broth, miso soup, and tofu to remove the scum . Large serving of wakame seaweed rice (300g) is free + 50 yen for extra large serving (450g) Multigrain rice can be chosen for free as a set meal. There is a row of open kitchen counter seats with three tables in the back. Opening soon . Five-item tempura set meal 790 yen. Horse mackerel, whiting, chicken thigh , eggplant, pumpkin. All set meals come with rice, miso soup, and pickles. Tempura set meal 890 yen. Shrimp, whiting, shishamo, squid, and three vegetables. Seafood and chicken greedy set meal 930 yen. Shrimp, squid, chicken, shiso cheese, chicken fillet, and three vegetables. Shrimp and squid tempura set meal 1050 yen. Seafood tempura galore set meal 1100 yen. Two shrimp, conger eel, scallop, and three vegetables. Additional single tempura menu from 110 yen. Maitake mushroom 110 yen. Conger eel 280 yen, Seafood Tempura Set Meal 1100 yen, 2 shrimp, conger eel, scallops, and 3 vegetable dishes. A set meal filled with the representative flavors of seafood. A huge conger eel, crispy and fluffy, with a generous portion. The tempura sauce with grated daikon radish makes it hard to stop eating rice. The salted squid is generously all-you-can-eat… The irresistible plump texture of the shrimp tempura with seaweed salt is also recommended. The restaurant opens at 11:00, and customers pour in . Lunch service begins. The chicken was delicious, right? The chicken was really delicious. A man in a blue shirt comes to the ticket machine at the entrance and orders a chicken tempura set meal with extra rice. The manager checks the order. Deep fried potato , eggplant, chicken thigh, chicken fillet, egg, and sausage. The eggplant tempura is fried. I devour the eggplant tempura , followed by chicken fillet tempura . This is my third time coming to this restaurant and I get a large serving of rice. The batter is thin, so you can really taste the ingredients, which is why I come here so often. The tempura set meal looks delicious . Shrimp, squid, whiting, and scallops are all carefully deep-fried one by one . I dip the tempura in the sauce and take a bite, then quickly bring the rice to my mouth (staff member). You can also change to mixed grain rice from inside. Okay , so with mixed grain rice inside , there are two deep-frying areas . Shishamo Okonomiyaki Tempura Set Meal 980 yen. Shrimp, whiting, squid, pork, and three vegetables: shrimp, squid, whiting , pork , green pepper, sweet potato Okonomiyaki Tempura Set Meal 980 yen. Green pepper, pork , whiting. Popular seafood, meat, and vegetables. A set meal with a good balance of ingredients, 980 yen! Me 980 yen! What about Dad? 980 yen! Ah, hold on a second. I’m going with the 10,000 yen bill . Yes, 11:35. A mother with a cane and a young man arrived. Extra large servings of rice are free, so tempura sauce, rice, and miso soup are brought to us immediately. Customer from Fukuoka (Staff) What was the best thing? Everything. I bit into the pork and cheese tempura…and then I ate the rice! Maitake (Staff) Do you come to this restaurant often? Yes, quite often. I don’t come often when it’s this hot, but today I really wanted to eat… (Staff) What are you picking up right now? Salted squid, this is delicious. It tastes of yuzu pepper. Is that complimentary? That’s right. It’s all- you-can-eat , so if anything, it’s more like we come here for this. The food here isn’t fishy and is delicious. Would you like some tempura? It’s delicious and freshly fried, so it’s the best! Fresh, carefully selected ingredients and expertly prepared tempura. Large portions of rice are free and all-you-can-eat salted fish is just the best! This immensely popular Saga tempura restaurant is a must-try for freshly fried, delicious tempura. We also have meat and burdock tempura udon and chicken and inari . Meat and burdock tempura udon can be made quickly, so just let us know. I’d like two mixed udon and two chicken rice balls, please. Mixed udon with lots of ingredients and very filling! The tempura in the kayaku udon is delicious, and it’s packed with a variety of ingredients. It’s richly seasoned. Meat udon with kayaku udon, two pieces of burdock and kashiwa, and burdock tempura udon . Staff member: Excuse me, could I have two pieces of burdock and kashiwa ? 3:30 AM. Kitakyushu City, Fukuoka Prefecture. Nishiki Udon, established in 1965. Owner Yukie Ikuma. Wakame seaweed, fried tofu, kelp , shavings. Carefully removed scum. The owner’s special udon broth. Deep- fried tofu with a rich flavor. The soba noodles are also homemade. White rice is cooked in kelp broth. Barley tea. Ikuma. Keiko (the owner’s daughter) hasn’t learned it yet. Just watch and imitate. Ask your mother to show you how to do it later. It’s big. Prepare the tempura flour. We’ll fry the tempura to the size of a tempura restaurant. Mix the meat with onions, sugar , and mirin. The tempura flour is flavored. Make the rice balls . Sushi rice for the inari. Salt. Rice balls. Soba noodles. Udon. Deep-fry the burdock tempura. Deep -fry the shrimp tempura. The batter is flavored, so it turns brown when deep-fried. Inari sushi. Shiwameshi. Freshly cooked chicken rice. 70 yen each . Kayaku udon. 650 yen (signature menu item). Opens at 10:50. Parking available for up to 7 cars. Chikuwa tempura udon. 600 yen. Meat udon. 750 yen. White rice balls, inari sushi, and chicken rice. Each one is 70 yen. The specialty burdock tempura “kashiwameshi” is a must-try dish when you come to Nishiki Udon. Ingredients for Kayaku Udon: meat, kitsune, burdock tempura, chikuwa, maruten, kamaboko, wakame seaweed, green onion and kelp, and burdock tempura.Kelp udon: 600 yen.Burdock tempura udon: 650 yen.Staff member: Excuse me , can I have two burdock and kashiwa , please? Kayaku Udon, two kashiwa.One male customer has ordered Kayaku Udon.The customer has ordered takeaway.Meat burdock tempura udon, kashiwa, and inari.The meat burdock tempura udon will be ready soon, so please let us know.Two kayaku udon and two kashiwa rice balls, please.Burdock tempura udon and shrimp tempura udon, one kashiwa rice , and two kashiwa? One tempura can be served separately. Soft and chewy Fukuoka udon. Staff) Do you often come to this restaurant? This is my first time. I saw it on TV the other day. What did you think of the taste? It was delicious! I’d like to come again. Excuse me, I ‘ll bring the tempura right away. Two inari sushi and one inari sushi. The inari sushi was also served very quickly. Kayaku udon with lots of toppings. There were two female customers. Shrimp tempura udon. Staff) It’s meat and shrimp . Two inari sushi, one each? Inari sushi is 70 yen , and this is meat udon. Please go ahead. Shrimp tempura udon is 700 yen. Two chikuwa tempura udon, two inari , and one kashiwa. Chikuwa tempura udon is 600 yen. Two men came to the restaurant and ordered burdock tempura udon and meat udon. Burdock tempura udon, meat udon , meat udon , with fried burdock and two kashiwa pieces, toppings, one kashiwa and one white piece, toppings , one white piece, chicken, and fried burdock. Please go ahead. Yamakake soba is 700 yen , and Yamakake udon is 700 yen. (A regular customer and staff member, both father and son, recommends any of these menu items.) The Kayaku Udon has delicious tempura and various ingredients, so it’s delicious. Each one has three Kayakus , so it’s a set of three. Each one has one inari and one chicken rice. A customer ordered meat soba. It was so delicious that it warmed my body on a cold day. Nikutama Soba 800 yen. The beef has a rich, sweet and spicy flavor. Kayaku udon 650 yen, Inari sushi 70 yen. 5 minutes by car from the real estate stadium in front of Makimachi Station, Tosu City, Saga Prefecture. Established in 1994. Oguma Udon. Opening hours: 11am – 4pm. Parking available next to the store. 8:41am – 4pm. Owner Hara is on duty. Staff) How many years ago did you start up your business? This is when the restaurant first opened, so I have taken over what my father and mother started in 1994. My father always came to the restaurant until December of this year, but he seems to be in a lot of shape since he was hospitalized at the end of the year. Most popular: Meat and burdock tempura udon 780 yen Rice bowls Most popular: Pork cutlet bowl 790 yen Meat and burdock tempura udon 780 yen Pork cutlet bowl 790 yen Chicken rice balls (2) 220 yen Oguma set 950 yen Meat and burdock tempura udon & chicken rice or inari sushi tempura set 1120 yen Tempura set meal 980 yen Tempura zaru udon 1220 yen Tempura zaru soba 1270 yen Toppings: green onion 30 yen, maruten 150 yen Table toppings: chili pepper, yuzu citrus , rausu kelp Our employees have been working here for nearly 15 years, since the previous generation. (Staff member ) How long have you two been working here? Nine years, I think? That long? I don’t know. Why are there so many udon restaurants around here? A lot of people in Tosu love udon , and it’s all concentrated there, and there’s Sukesan, and just a little further on there ‘s Minoya, Marugame, and Maki no Udon , so it’s amazing that the restaurant has been around for so long in such a competitive area. Yes , this one is quite long. They dip it in a batter with green laver and deep-fry it. (Staff member) It’s like deep-fried seaweed. That’s right, that’s right, that’s it. What is this carrot for? Tempura ingredients: Burdock root, ingredients for kakiage , macaroni, potato salad, etc., which change daily, vinegar, white sesame , mainari sushi (3 pieces, 210 yen each), 70 yen each , complimentary kelp tsukudani and bonito flakes tsukudani, complimentary fried udon noodles, preparation for katsudon: meat pounded to tenderize, salt and pepper, pre-boiled beef, meat udon noodles, meat and chicken, rice balls (1 piece, 220 yen each), 110 yen each, grated daikon radish , soba noodles, also homemade (Staff) They’re beautifully round , aren’t they? It’s so nice when they’re nicely round . Be delicious! Soba noodles are made with a blend of two types of wheat flour, salt water (Staff) I heard that your father was originally an employee of the Japanese National Railways. Do you know how he started the business? When the Japanese National Railways became JR, he was fired and said he was at the forefront of restructuring. In my father’s time, the udon was made by hand, so we have a hand-made table, but I thought it would be better to make it by machine rather than by hand, so we set up a machine to age the udon noodles for a day. Our udon noodles are thin, so we try to match the thickness of the udon my father made. This is for free. Deep-fry them and simmer with soy sauce to make them delicious. Deep-fry potatoes, simmer with sake, sugar, sashimi soy sauce, and ginger. Rolling potatoes. Free item corner. Kelp, deep-fried udon, cucumber, rolling potatoes, and dried bonito flakes. I hope everyone will come today despite the heat. I hope many customers will come today and be happy. I hope everyone will come today. I hope everyone will be happy. I hope everyone will come today despite the heat. We open at 10:50 (opens at 11:00) Soon after opening, four people came in. Table, tatami room, clean interior, warming up the burdock tempura . A customer who comes once a week to eat meat udon. The taste is good and the portions are large. This man also takes a side dish and goes to the table. He eats potatoes and waits for his food. The thin noodle hot udon and beef rice dish arrives. First, he puts pickled ginger in the bowl, crumbles the soft-boiled egg , and eats the beef bowl. He finishes the beef bowl in one go and immediately slurps the udon . He drinks it all and eats it all. A man in work clothes arrives, moving the tray so that it is easier to take down. ( A regular customer who comes 2-3 times a week, staff member) If there is anything you like about Oguma Udon , the staff are friendly and we often talk. Good morning. Sorry , thank you . Be careful. Take-out orders are also served quickly! Freshly fried isobe-age (fried yam ) and egg yolk yamakake udon, chikuwa tempura udon, katsudon (pork cutlet bowl) 790 yen. Popular katsudon made with domestic pork loin, clear soup, chilled toro udon , chilled toro soba noodles, deep-fried potatoes? Hostess) They said they had ginger flavour today. Hostess) Sometimes they have garlic and other times they have ginger. One man came in and ordered kake udon and chicken rice balls. I really like them. I go to a few places in Tosu, but they have a slightly stronger flavour and it’s delicious. A couple of guys in work clothes came in and ordered shredded carrots and onions, oyakodon , katsu curry. Staff) Do you come here often? I come every day, almost every day. Shrimp tempura udon , kakiage (tempura tempura ) udon, you crack the egg, right? See, it looks delicious! Regulars come 3-4 times a week. It’s delicious . I always have soba noodles . Today, two people came and ordered the meat tempura bowl and fried chicken set meal. Two more people ordered the limited-time red potato and meat bukkake udon . They slurped down some cold soba noodles and ate some white rice balls . They also ordered the burdock tempura udon, the round tempura udon, the oguma, inari , and kashiwa! Oguma set, inari, and kashiwa. Staff: Do you come to the restaurant often? Yes , I come often. The thin noodles are delicious. I always come at least once a week. Staff: What is the reason you’ve been coming here for so long? The udon is the best . First of all, the noodles are thin and the kelp and things like that are used, and the chef’s personality tells me he uses good ingredients, so in the winter, I always order the nabeyaki udon. It’s the best. Even just one kamaboko is made with high-quality ingredients, so it’s delicious. Thank you. Meat and burdock tempura udon. Staff) Do you come here often? No, this is my first time. I searched for udon on Google Maps and this place came up, so I came and tried it. What do you think? It’s delicious. I was surprised because the noodles were so thin. It’s really delicious. Tempura set meal. Yamakake soba. Large serving . Meat and chikuwa tempura udon. Extra thin menzaru udon . Regular customer who has been coming here for over 10 years. Staff) How’s the taste? A trio of familiar tastes visited our restaurant . Meat and burdock tempura udon, tempura zaru soba , and Oguma set for 950 yen (inari sushi). Delicious dashi broth that you can gulp down. Three slices of burdock tempura. Thin, flat udon noodles that go down smoothly. Moderately fatty beef inari sushi. Staff: Last November, our udon vending machine closed, so we were open until 9 p.m., but my father got sick and I started raising a child, so I couldn’t work until late at night. They said this vending machine was a lifesaver, so I was very grateful. It’s replenished every day, so if you’re nearby, it’s like my father’s face. I wrote about the struggling daughter and employees of the previous owner. We followed the staff at a Saga udon restaurant. Hara’s picture book has been donated to elementary and high schools. The illustrations have been published in Saga’s free paper, and the children’s funny comments are featured here. Tonkatsu! Beef! Parent and child! “Godzilla Bowl” I want to try other things, but I always end up with curry udon. Curry udon is so delicious, it’s simply delicious, it’s amazing! This is absolutely delicious ! Mega Udon Dad’s personality I miss this place I want to be told it’s so delicious it will knock you over “Kanbe Udon” 3 minutes walk north from Chojabaru Higashichojabaru Station, Kasuya-machi, Kasuya-gun, Fukuoka Prefecture “Kanbe Udon” Their specialty is jet black udon noodles made with charcoal 7:00 Owner Ogawa-san comes to work, turns on the lights, prepares the broth , Rausu kelp , dried sardines. He heats the kelp and dried sardines, sets the timer , and when it boils, he starts adding the bonito flakes . It was 1977, and it was just like a normal udon shop . That was 46 years ago, so I have a special attachment to udon . When I was a child, I would go to the restaurant lady to buy udon, and because I was poor for dinner, I would take this pot to the restaurant and ask the lady for three bowls of udon, and she would pour three bowls into it, and give me some sweet potato tempura. That’s a memory. Looking back, that was my first encounter with udon . After graduating from junior high school, I went to a live-in job at a bonito flake shop, and then I did all sorts of things. Before that, I was a commercial designer for about a year . I loved drawing, so my junior high teacher introduced me to a place that was like a commercial designer’s budding school, and I went there during the day and attended night school at night. I went to night school for four years, working during the day, and at that time I worked as a bonito flake shop owner, a commercial designer, and then after graduating and going to a night school, I worked in cement, ready-mix concrete, and so on. I worked in sales , then returned to the bonito flakes shop, and then moved to an udon shop. I started an udon shop with the president of the bonito flakes shop and worked there for about two years before going independent at the age of 26. I started out independent at 26, so it’s been 46 years now , so I’m 72 now . I’m currently working on extracting dried sardines and kelp , mackerel, sardine shavings , and turtle flakes (dried sardines, kelp, mackerel, sardine shavings, and turtle flakes (half a bonito flakes). I carefully remove the scum from the turtle flakes . It’s a lot of work, so I make a cart to carry them to the noodle making room and start making noodles with salt water . I set my alarm for 5:45 and leave the house at around 6:15. I start at 6:00. I go to Iwasaki Shrine at 15 minutes past the hour mark and get here around 6:40am, then we start work.Every morning I have no management skills so I have no choice but to pray to the gods.I have no skills so I have to pray for everything.This is left to rest until the next person arrives.7 :32amThe rested flour is taken outTabi socks for treading udonUdon treaderCut to the specified sizeKnead and tread repeatedlyFlour spread out with a rolling pinCut the noodlesWooden boxThe finished noodles are put into the wooden boxStaff member) How many kg of flour do you use in a day? 16kg of flour is used, and about 8L of water is added, so it comes to about 24-25L.When you tread, you can manage because of your weight, but you do need to use a little force when kneading.First , you shape it and stretch it out, then let it rest.After that, you roll it again from the other side, tread, roll it, tread and repeat this process.This gives the udon a firm texture.The rice that is rolled and kneaded is cooked.The meat for inari sushi and meat udon is the meat for meat udon.Rob, a craftsman from New Jersey, USA, makes the soy sauce and dashi for the seasoned rice , and then leaves it for 30-40 minutes.The ingredients for the seasoned rice are tamagoyaki.At the beginning, we received cheap udon for 35 yen, and they also served us sweet potato tempura as a gift.I would like to cherish that kind of public sensibility, but it is becoming less and less possible as the generations change rapidly, so it is important to consider how the new generations will think.Staff ) Was there a reason why you decided to set up your shop in this location ? I started here after someone introduced me to it. Back then, the location wasn’t as good as this, so it was really in the middle of nowhere. People would come once a year to take part in an udon class and observe the making of udon, and now for 25 or 26 years we’ve been doing that, talking to the kids about all sorts of things, letting them take home toys and dumplings, and so four generations of our family have been coming here together – grandparents, children and even great -grandchildren . I thought that after 46 years, it would be like that. Table cleaning Ohagi 320 yen (2 pieces) Table seating Tatami room Table condiments Ichimi Boil the udon noodles for about 15 minutes If they are thick or hard, it will take a little longer, about 16 minutes , but generally 15 minutes After 15 minutes, the udon has finished boiling, wash off the slime with cold water Ice Opens at 11:00 Kuroda Bikkuri Udon 910 yen Black and white Zaru Udon 680 yen Burdock and black udon 610 yen Bamboo charcoal black Zaru Udon 650 yen Nabeyaki Udon 820 yen Kimchi Nabeyaki Udon 820 yen Vegetable thick sauce udon 820 yen Curry Udon 760 yen Pork cutlet bowl 880 yen Tendon 800 yen Beef stew bowl 800 yen Chicken tatsuta bowl 800 yen Tempura set meal 1340 yen Udon set meal 850 yen Pork cutlet bowl 600 yen Tonkatsu 800 yen. A customer immediately came in. A takeaway croquette fried to a crisp. Thank you. This is a Showa-era photo from when the restaurant first opened. (The bikes were different then, weren’t they?) Why is the sign upside down? I want to be told it’s so delicious they ‘ll flip it over . Seasoned rice. Drain the noodles . Udon broth. Green onion and seaweed tempura. Udon set meal 850 yen. This is the udon set meal. The udon is delicious. A couple in suits came in. Tonkatsu set meal. Tonkatsu set meal. Handmade udon that comes with tonkatsu sauce . One bite of tonkatsu… put rice in their mouths. They’re full and finished! Thank you for the meal! 11:36 Vegetable thickened udon 820 yen. Udon and soba bowl sets are a popular choice. Tori Minami udon 700 yen. Sprinkle with sansho pepper and you’re done! A pair of people came to the restaurant and ordered a bowl of onion and chicken rice with dashi, tempura scraps, beaten egg, and mitsuba . The bamboo charcoal udon noodles are black, made with bamboo charcoal. The menu calls it “surprise udon ,” and the soup is pitch black . Kuroda Kanbei’s Kuroda! Kuroda Surprise Udon (910 yen) is a set with shrimp, pork, and onion, and comes with an egg bowl. It’s black udon, and it tastes like curry. The pair, undeterred by the stains on their suits, devoured the food. They ordered the bowl set . The egg bowl D set (880 yen) is delicious, with handmade noodles and a chewy texture. The oyakodon is incredibly delicious. Soba Maruten curry soba topping: Maruten. 12:18: They ordered the Godzilla bowl. The Godzilla bowl is made with pork cutlet, beef, and oyako (chicken) topped with egg. 1800 yen. The mega udon and Godzilla bowl are delicious ! The extra-large menu is incredible… Nabeyaki Udon 820 yen, Shrimp Tempura , Burdock Tempura, Kimchi Nabe Udon, Large Serving 930 yen. Looks so delicious ! Let’s eat! It’s super chewy. Tori Minami Udon 700 yen. Why do you visit this restaurant? It really reflects the owner’s personality . A delicious, heart-warming bowl. A group of four regulars came in and ordered the Curry Udon S Set (small udon and rice bowls). The chef fulfilled a customer’s request, and the S Set was born. I would like to try other things, but I always end up with the Curry Udon. I’ve been coming here since it opened 41 years ago. I’ve been transferred all the time and am now retired, but I have fond memories of this place. That’s why I’m good friends with the manager, Mr. Ogawa, and I feel nostalgic . The taste hasn’t changed at all since the old days. Curry Udon thickened with potato starch for 760 yen . I used to live nearby about 30 years ago and have been coming here regularly ever since. Lately, I’ve only been ordering the Curry Udon, lol . It ‘s delicious, simply delicious. A group of five students came in and ordered the Mega Udon , with a choice of five toppings: seaweed, egg, meat, kimchi, and shrimp tempura. Mega Udon for 1,530 yen . Insane! This is absolutely delicious. Let’s have the Mega Udon ! Two bowls of udon! Five toppings! Mega Udon! Eat a katsudon! Fried chicken katsudon B set (katsudon) 1,080 yen. The thick cut cutlet is infused with dashi broth, making it the best… Bamboo charcoal udon dough , dashi curry powder, bamboo charcoal and squid ink blend sauce . Kuroda Bikkuri Udon 910 yen. The striking black dashi udon noodles have a chewy texture without being too firm. Curry udon with a rich seafood flavor. Satisfying both your heart and your stomach! “Kanbei Udon” run by a beloved chef

0:00　福岡市）長浜うどん本店
地図　https://goo.gl/maps/SUSTpVgpvUd9Lgms5
住所　福岡県福岡市中央区長浜2-5港ビル 102号
URL　https://youtu.be/QPxoeXZZieY

27:58　鳥栖市）天ぷら まき 鳥栖本店
地図　https://maps.app.goo.gl/TeiFwRCF31Qob7eV8
住所　佐賀県鳥栖市真木町1092-11
URL　https://youtu.be/HcfLSeNHle8

1:02:16　北九州市）錦うどん 本店
地図　https://goo.gl/maps/4tv1b3xQPpdqhqvu8
住所　福岡県北九州市小倉北区中井3-1-16
URL　https://youtu.be/KgVNBOLaA80

1:54:12　鳥栖市）おぐまうどん
地図　https://goo.gl/maps/cU1kQwdSv4FEo4yW6
住所　佐賀県鳥栖市真木町2018-1
URL　https://youtu.be/WdG2o3u8fBg

2:27:46　糟屋郡）官兵衛うどん
地図　https://maps.app.goo.gl/EMgiiFmWSvadm12p8
住所　福岡県糟屋郡粕屋町長者原東1-12-15
URL　https://youtu.be/VjHokP5RPJU

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