雪深い山奥にポツンと現れる“お母さん食堂の手作り弁当”が絶品すぎて常連が殺到する！

雪深い山奥にポツンと現れる“お母さん食堂の手作り弁当”が絶品すぎて常連が殺到する！

Surrounded by the warmth of being back at home
the One-ness Diner is loved by people from near and far The food, which is made with care, has a gentle flavor
and is full of flavor, spreading a delicious, relaxing taste Welcome back Customer) I’m home! It’s a taste that makes you want to come back again. We’ll take a closer look at the appeal of
Oneness Shokudo, a restaurant that makes you want to come back again and again. Shiso City, Hyogo Prefecture Surrounded by the rich natural environment of the Chugoku Mountains
Shiso City is bustling with skiers in winter In the early morning, while driving along a snowy mountain road
we head towards our destination As we continue along the riverside road
we come across a quiet little restaurant The owner has arrived at work First thing in the morning,
I’ll be preparing the ingredients by myself until the staff arrive. Preparing the soup stock for the udon
“Niboshi” Kelp Director) What is this soup for? Ms.Kanamoto) It’s udon. I take out the kelp,
and put in the dried bonito flakes. Ms.Kanamoto) There are lots of things I’ve always wanted to open a shop My daughter lost her husband, it was about a year after she came back home (My daughter) got breast cancer and while that was happening
my sister, who is 12 years older than me, suddenly passed away I thought I didn’t know what tomorrow would bring If that’s the case I don’t have any money.
What are you going to do with 0 yen? It was like that But I thought I’d like to try running a shop I want to secure a place for my daughter to work
too. If you set up a shop and go forward From now on, the daughter who lost her husband will raise her child I thought I could manage somehow. So I started the shop overcoming various hardships
he opened “Oneness Shokudo” four years ago for his daughter However, the opening was in the midst of the coronavirus pandemic
and it was the bento that saved the day Preparing the bento
“sausages” The “One-ness Bento”
packed with homemade side dishes Preparing the omelette Soy sauce Next, we will
cook the omelette omelet “We’ve opened for business.” “The voluntary restraint will begin in May.” I don’t know what to do A friend gave me some advice, saying,
‘Why don’t you make bento? I immediately switched to making bento. If my friend hadn’t given me that advice I don’t think I would have been able to keep working like that The fact that I was able to switch to that so quickly makes me think that it was really a godsend. The owner’s sister
has arrived for work Preparing the spaghetti
to go with the bento What? Ms.Kanamoto) Poppet’s pillow I usually make it with cabbage because vegetables have become expensive garlic Ms.Kanamoto)I’m thinking of making peperoncino anchovies Director) Do you cook everything?
Ms.Kanamoto) I cook everything (laughs) I’ll cook whatever I can cook. I add anchovies Salt and pepper Peperoncino Ms.Kanamoto) Would you like to try some? I tried some. Ms.Kanamoto) How many do you want? I had a rice ball for breakfast I also had freshly-cooked tamagoyaki Ms.Kanamoto) I’ll make miso soup. I’m filtering the dashi. Dashi used for udon Sake made in Tatsuno City, Hyogo Prefecture
“Bunsen Soy Sauce” Director) By eye? (Kanemoto) That’s right. Director) Is it homemade?
Ms.Kanamoto) It’s homemade I cook a lot of things like this. You can tell the difference in the aroma, right? (Director) It’s stronger than the other one. Handmade konnyaku Ms.Kanamoto) I’m grinding the coffee beans. (Director) They also serve coffee? Ms.Kanamoto) For breakfast in the morning
or at lunch time We offer coffee for 200 yen. I think I’ll raise the price a little (lol). (Director) Are you a customer? Ms.Kanamoto) We’re neighbors. He cames before 9:00 He’s drinking coffee. I’ll get the coffee ready. Ms.Kanamoto) A novel way of making coffee (lol) Actually, if I did it properly like this I’m sure they’ll say, ‘What? Normally I heat up the cups, but (The regular customers) can’t eat hot food right away. This old man uses sugar cubes. He has a special sugar cube for him. Preparing for breakfast Ms.Kanamoto) This is homemade almond butter. (Director) Is this the set for the morning menu?
Ms.Kanamoto) Yes, that’s right. When we serve it in the shop,
we add a few different things There are also some that have ham in them
. The store opens at 9:00 The inside of the store is a warm space
that somehow reminds you of home The preparation of the chicken
used for the specialty fried chicken Ms.Kanamoto) I scrape off the skin. There’s that distinctive smell of chicken, isn’t there? In order to get rid of the smell
I scrape off the blood and other parts. It takes a really long time The skin looks like this The chicken for the fried chicken
was prepared the day before Mr. Kanemoto) (The seasoning is) garlic, ginger, and and soy sauce (we use) Bunsen soy sauce from the local area
otherwise we can’t get our flavor Ms.Kanamoto) It’s for the bento (lunch box) “Oneness Bento”
contains Karaage and Yurinchi, so Ms.Kanamoto) This round thing is for the Karaage It’s like this It’s like making rice cakes I didn’t think
I would make it this shape I think it just naturally became round A customer who came for take-out said that It’s a round Karaage that’s really filling I heard that… The fact that the Karaage is round
has taken on a life of its own even though we don’t think that at all (lol) the “round Karaage” came about naturally (Director) You’ve got a huge amount of chicken in there. Ms.Kanamoto) This is 12kg. Director) 12kg? The homemade fried prawns
I made the day before The owner’s daughter has arrived for work Here
they are making lunch boxes They deep-fry the fried chicken twice The sauce for the fried chicken The daughter is going to deliver
the lunch boxes Preparing the water dumplings Ms.Kanamoto) Hello!
Welcome back Customer) I’m home! Three fried chicken sets Fried chicken set Customer) Hello
Staff) Hello~ (Kanemoto-san) Welcome back Today is the “mixed fried food set meal”. It’s delicious! It’s piping hot! I think the shop has a nice, bright atmosphere. Preparing the fried prawns Welcome home, daughter. We have a table for one new customer. (Customer) Thank you for the meal. (Staff) You’re welcome. (Customer) Thank you for the meal. (Kanemoto) Thank you! Mr. Kanemoto) Are you full? Customer) I’m full. Thank you very much
It was a delicious meal Thank you for the meal. I love this restaurant! I love “Oneness Restaurant”! (Daughter) I’m so happy!
I love the Oneness Diner! (Staff) Have a nice day!
Thank you! Customer) You were waiting for me to come, weren’t you?
Staff) Yes, I was waiting! Customer) I’m home! (Daughter) Welcome home! Are you two here together? We have two new customers. It’s delicious! It’s the best! Karaage is delicious! It’s got a huge volume! it’s also really satisfying to chew it’s really delicious (Mr. Kanemoto) Have a safe trip. Thank you. (Daughter) Thank you.
Have a safe trip. Ms.Kanamoto) Here you go~ It’s delicious! I love it! It’s the best! The texture is so bouncy! This is bad! We might not have enough rice! Water dumplings Water dumpling set meal A customer who has asked for more rice (Director) Did you have a refill?
(Customer) I asked for more rice. After you’ve finished eating,
you’ll want to come back for more. Whenever I come to the shop, they always say “Welcome home” with just one word. It makes you feel like you’ve come home. I want to come back again. Thank you for the meal!
It was delicious! The konnyaku was delicious! (Customer) Thank you!
(Staff) Thank you very much! We’ve been coming for about two or three years now. Ever since I first came here I’ve been hooked ever since! There’s no doubt about it! I get energized when I come here. It’s like home cooking. the taste of the mother (Ms.Kanamoto) is really seeping in the rice that can only be tasted here You can only experience
the atmosphere here To my mother (Ms.Kanamoto)… We love it! We’ll be coming back for a long time to come Please make lots of delicious food! Thank you! Thank you for the meal! It’s time for the staff
to eat their meal. The staff’s
meals at the The actual meal: wild vegetable chicken skin udon chicken skin wild vegetable chicken skin udon Oneness set meal Fried chicken Chicken in oily sauce fried prawns (Director) The way you were serving customers with a smile
was very impressive. (Kanemoto) Is that true? (laughs) (laughs) I think it’s just because you’re a cheerful person. (She’s always been a bit of a drinker) (Director) You really value your customers’ opinions? Mr. Kanemoto) Yes, that’s right.
That’s true. We get orders from customers
asking for things like this and the result was a rolled omelette or a fried prawn From the customer Because we use good shrimp I was told that if the ingredients were good, customers would come. (The fried prawns) are really popular right now. If I hadn’t been told that, I was thinking of getting something a bit cheaper or getting something cheaper by reducing the quality I think he was thinking (Director) If you take the time to make good ingredients
by hand, the food becomes delicious. Mr. Kanemoto) Even now, new customers
come to our restaurant. It’s been four years now. I also get help from my neighbors with the vegetables. Local people say they want to use them
and take them away. I’m being helped a lot. The employees make things
and give them to me. I’m able to move forward I’m able to move forward like this. I’m helped by the people around me.
I’m grateful for that. ‘Oneness’ means that everyone is connected as one. ‘Oneness Shokudo’ is a place where anyone can come home to in peace. When you open the door, you’ll be greeted with a friendly smile and a “welcome home”. Here, you’ll find delicious food and warm connections. Today, tomorrow, and beyond.
The “Oneness Shokudo” is waiting for your return. Hyogo,Japan Close-up of a newly opened restaurant
along Prefectural Road 308 near Aono Dam Since 2024, Udon restaurant Mangetsu The interior is made of warm wooden materials,
like a camp lodge. Surrounded by greenery,
it’s a very relaxing space. Udon restaurant Mangetsu, owner, Mr. Akira Iwasa (54) Dried sardines Preparation of Udon soup Preparation of Udon soup The first thing in the morning, he works silently by himself. Roasted green tea Preparation of Chicken tempura He proceeds to skin the chicken. Mr .Iwasa) The chicken skin
will be a snack for Ms .Okada’s sake She’ll be happy if I leave it for him The lively part-time workers who are coming today I’m going to cut the chicken for tempura Salt and pepper Sake and ponzu sauce ginger I’m going to knead it in. (Mr. Iwasa) This is the juice
station for employees. Please drink as much as you like. Preparation of Bukkake udon soup Homemade white soup stock made from dried sardines, kelp and bonito sauce(kaeshi) We’ll mix this with the white soup stock we made earlier We adjust the flavor with bonito flakes. We head to the noodle factory at the back of the restaurant. Noodle making We use a mixture of two types of flour from Fukuoka Prefecture Water Since he was 25 years old, Mr. Iwasa has dreamed of opening an udon restaurant
and has worked in various jobs to make this dream a reality. Mr .Iwasa)Before this place opened,
I worked at Marugame (noodle factory) for three months as a part-time worker. At the time, I thought FUJISEIKI was easy to use, so I thought it was good I bought it after making some compromises at first. I had considered other options too. I tried using it and it was surprisingly easy to use I was also able to make delicious noodles I’d like to learn a little of the know-how of the major chains
. I originally worked as a manager
at an udon restaurant in Nishinomiya for three years (Mr .Iwasa) It’s delicious when you eat it, but it’s like this
and it sticks easily It’s like rice cakes
and it’s sticky If you use other flour, it’s not hard though. it’s not that hard Director) Even so,
you still want to use (this flour)? This flour is delicious. The udon itself is from Osaka Sanuki, though. and also incorporates elements of Fukuoka udon while also incorporating elements of Fukuoka When you think of Fukuoka, you think of soft It’s really soft and chewy Mr .Iwasa, who handles noodle making and kitchen preparation at the same time removing the kelp Add the bonito flakes Set the timer In the meantime, I’m going to cut the noodles. I’m going to set the dough I just stretched
into the machine. (Mr .Iwasa) This makes about 30 servings. The loss that occurs when cutting the noodles There’s a lot of waste at the short ends but it’s a lot of waste With this method of production it’s almost like this (There is) little loss Normally, there is dozens of times more loss There’s always some loss. We’ll finish off the dashi
we made earlier. Pour the soy sauce into the hot water container. Sugar mirin Add the finished dashi stock Then add the dried bonito flakes. I tasted it. (Director) Ah~
It’s so delicious! (The bonito) gives off a nice aroma right away (Mr .Iwasa)I’m adding the bonito flakes later. I’ll leave it for about half an hour. Let the bonito flavor come out at the end to make it even more delicious The first part-timer has arrived for work. (Director) Nice to meet you!
(Ms.Okada) Nice to meet you too! We’ll get the garnishes ready.
“Green onion” grated daikon The second part-timer,
Mieko-san, has arrived for work (Okada-san) Good morning!
(Ms.Ariga) Good morning! On this day, these two people and
Mr.Iwasa will be running the store We’ll be preparing for the store to open Tenkasu The inside of the shop is cleaned in preparation for opening The kitchen is also being prepared Tempura flour Preparation of Tempura Pumpkin shiso (Mr.Iwasa) We fry them a little
before opening. The pumpkin gets extra sweet and delicious
from the pre-heating. We’ll also fry the chicken
that we prepared this morning. When we get an order for chicken tempura
we’ll fry it again and serve it. We’re also preparing the ingredients for the other tempura dishes eggplant, maitake mushrooms (Director) What was the reason for choosing the name “Mangetsu”? Mr.Iwasa) On the day of the full moon there were various events So I became a little more
aware of the moon. Finally My father passed away last year. I wanted to show him
the udon shop I was opening. I couldn’t show him after all The day he died
was also a full moon day while talking about something a little romantic (Mr.Iwasa) This year (2024), on April 24th We opened on the day of the full moon If we’re going to do it, we might as well do it on the day of the full moon I thought I’d open the shop under the name “Mangetsu”. The yuzu peel that goes in the tempura udon
During the summer, we can only get green yuzu but yellow yuzu
have finally started to appear You’ll be able to buy normal yellow yuzu soon. The first thing I thought was delicious was It was the udon from the vending machine It fell into the plastic bowl
with a plop the udon noodles that have been drained of the hot water and then there’s something like a kakiage
that’s on top of it When I was about three years old, I ate that and it was the most delicious I’ve always liked noodles in general I think I was in my mid-30s My friend was running a shot bar at the time, and just as the second “Sanuki Udon boom”
was starting, I was getting books from that my friend, etc. while I was going to eat udon over there I thought I’d like to run an udon restaurant someday It took about 20 years
from there, but I finally managed to open it I thought it would be a bit further, a bit further Now that I’m 54 years old, I thought I’d have to make a move here
or I’d never get another chance I found this property
at just the right time, so I opened a branch here (Ms.Okada) This is the usual vending machine. It’s like this The udon noodles have come out! It’s like this (Ms.Okada) It’s a bit early, but let’s get the tea out. (Mr.Iwasa) Let’s go, let’s go. Mr. Iwasa) From the central market in Kobe
they always bring us vegetables meat and eggs (Mr.Iwasa) Aren’t your hands shaking?
(Ms.Okada) My hands aren’t shaking (Ms. Okada) Isn’t it terrible?
They mess around with the elderly like this and pick on them (Mr.Iwasa) Don’t talk about unnecessary things.
Get on with your work. (Ms. Okada) I am! (Director) It’s a lively workplace, isn’t it? (Mr.Iwasa) Everyone’s a bit nervous today
and it’s quiet. (Mr.Iwasa) Usually, Ms.Okada is the one doing all the talking.
(Ms.Okada) I’m not talking! (Ms.Okada)It’s 10 minutes before opening. Mosquito coil Opening at 11:00 Welcome! Please come in~ Menu (Mr.Iwasa)It’s a full moon. Two sets of kitsune udon, bukkake udon (cold),
and suji don (beef tendon bowl) were ordered. Dashi for rice bowls leek home-made stewed beef sinew Egg We’ll serve the udon now Ms.Okada) I’m going to start serving the udon! Cold udon with dipping sauce (Ms. Okada) I’m sorry to have kept you waiting. Customer for cold bukkake Cooking Kitsune udon Udon broth made in the morning fried tofu Matsuyama-age Komatsuna Ms.Okada) Wait a moment Mr.Iwasa) Yes, please! Kitsune Udon (suji don set) Welcome! (Ms.Okada) Tempura and Sujidama udon, right? (Mr. Okada) Yes, please.
Tempura udon 1, Sujidama udon 1. The number of customers is increasing. Cooking tempura udon Shrimp eggplant (Ms. Okada) Thank you (Ms. Okada) I’m sorry to have kept you waiting. Customers who ordered tempura udon Tempura udon Cooking Sujidama udon (Ms.Ariga) Yes, please take your time. Sujidama udon (Male customer)I wonder if I had the Sujidama bukkake. This is my second time here today. Director) So this is your second time. Male customer) I’m friends with Mr.Iwasa. Director) I see! (Female customer) I’m from Kakogawa. (Male customer) I heard there was going to be a TV crew here today, so
I came. Ms.Okada) Two tempura udon, right?
Yes, please wait. Yes, please.
Two hot tempura udon, please. The tempura will be ready soon! Thank you! yuzu peel Ms.Okada) Thank you very much!
Please be careful. (Mr.Iwasa) Thank you very much (Ms.Ariga) Thank you very much Thank you very much. The two of them greet Mr.Iwasa. (Customer) Thank you very much! (Director) Was this your second time here? (Male customer) Since it opened I came once when it had calmed down a bit I think it was probably before summer because my day off is on the weekend because they’re lined up I haven’t had the chance to come here very often. I think it’s going pretty well. What I ate today was with a topping of bokkake udon noodles The slightly sweet taste of the bokkake and the dashi mixed together It was really delicious! (Director) You said you were classmates in high school.
What kind of shopkeeper was he? (Male customer) He was a mood maker. He was a bit… He’s a pervert. He’s a mood maker.
That’s how he was. Female customer) Mr.Iwasa liked cooking, right? I like cooking, but I have too many hobbies. I didn’t know what he would do in the future. (Male customer) I’ve certainly been cooking at home I’ve always cooked at home, but I never thought I’d open a shop like this and I never thought he would open an udon restaurant at that time. I’m rooting for you! ( Mr.Iwasa) Here you go!
(Ms.Okada) Here you go! Ms.Ariga) Here you go~ Ms.Okada) Thank you for waiting
It’s a sujidama Ms.Okada) Hello!
Mr.Iwasa) Welcome! Female customer) The warm version of the prawn tempura udon. Ms.Okada) The prawns are also hot Yes, please wait. Ms.Okada) Two pieces of warm chicken tempura bukkake udon and and one warm prawn tempura udon. (Mr.Iwasa) Thank you very much. (Ms. Okada) Standby is OK!
(Ms. Ariga) Yes, thank you. Udon condiments Cooking chicken tempura bukkake udon The chicken tempura that was fried once this morning (Mr.Iwasa) We’ll start with the hot chicken tempura! (Mr.Iwasa) Here it is! (Ms. Okada) First, chicken tempura. Thank you for waiting. Here is the other one. Chicken tempura bukkake udon (Ms.Ariga) It’s the prawn tempura bukkake udon. Please enjoy it slowly. Prawn tempura bukkake udon Director) The amount of condiments is amazing! Female customer) That’s right. Sesame Female customer 1) Even making sesame paste by myself it’s not easy to find a shop like this Female customer 2) It smells of sesame. Female customer 1) It’s delicious! This chicken tempura is delicious! There are vegetables in it too, so This tempura is delicious Female customer 1) The noodles are not too hard and not too soft The noodles in udon that Kansai people like I wondered if I could eat it all, but I can eat more than I thought I could when I start eating. It’s also unusual to add condiments. Female customer 2) It’s also unusual to add
this kind of (dashi) Tasting food a Chicken tempura bukkake udon We’re also
going to have some chicken tempura bukkake udon Quail eggs leeks, ginger lemon grated daikon tempura of chikuwa Mr.Iwasa)It’s ready. Yes, please.
Two pieces of the chikuwa tempura (Ms. Ariga) Here you are. (Ms. Okada) Excuse me. The chikuwa tempura is warm! Ms.Ariga) It came out well!
Mr.Iwasa) Congratulations! Ms.Ariga) It looks delicious♪ Mr.Iwasa) You’ve improved! (Ms.Ariga) Thanks to the manager! (Ms.Okada) Excuse me~! (Ms. Okada)
Please let us know if you need tsuke-dashi. Thank you very much! (Ms.Ariga)Thank you very much! (Ms. Okada)We’ll be waiting for you again! Tasting food a Tsukimi udon Mr.Iwasa) It’s up!
Ms.Ariga) Yes! Ms. Okada) Then, please pass the condiments. Ms. Okada) Excuse me. It’s a Tsukimi Udon! Tsukimi Udon Tasting food a Chikuwa tempura bukkake udon Chikuwa grated daikon and lemon katsuobushi shredded nori hot broth for pouring over noodles Ms. Okada)Excuse me. Thank you for waiting. This is warm chikuwa tempura. Chikuwa tempura udon Tasting food a Sujidama udon (Mr.Iwasa It’s up! (Ms.Okada) Excuse me! Sujidama udon It’s 3:00 p.m.
and we’re getting ready to close up. Ms .Ariga)Tomorrow and the day after
aren’t you closed? So I’ll take the udon home with me. The leftover udon and the soup stock
are not thrown away, but are used by the part-time staff at home (Ms. Okada) I’d like one tsuke-dashi and
one bukkake, please. Mr.Iwasa making udon for the staff meal Mr.Iwasa) Yes, Mieko-sama~
Ms.Ariga) Yes, thank you very much~ Mr.Iwasa) It’s the staff meal. You worked hard until 3pm,
so you must be hungry. Ms.Okada) I’m going to eat!
Ms.Ariga) I’m going to eat! Mr.Iwasa) Thank you for your hard work! Mr.Iwasa) Even on her days off,
Mieko-san comes to eat udon. She even eats udon at home. (Ms.Ariga) You eat udon every day. (Director) You make such a luxurious
lunch every day? (Mr.Iwasa) Leftovers. Leftovers,
or we have people try out the prototypes. (Ms.Ariga)It’s a fun workplace. It’s all part-time workers though. They really take good care of the people who work here. The manjuu that Mr. Iwasa brought
with him (Mr. Iwasa) Yes, it’s dessert! (Mr. Iwasa) When you’re tired, something sweet is good. Ms.Okada) Thank you for the meal! Director) It’s a lively workplace, isn’t it?
Mr. Iwasa) That’s right! Mr. Iwasa) It’s a lively place! It feels like you could do a comedy routine or something. It’s a rather strange coincidence. I was just wondering if anyone was around… I was saying that, and I found one person and through that person
it just kept on growing and growing And then everyone
knew each other’s acquaintances and the numbers just kept on increasing Everyone works well as a team
and I’m grateful for that Director) You had 20 years to prepare for the opening of the restaurant Why didn’t you give up on udon? Mr.Iwasa)I wonder what it was… I really liked cooking. From a young age Among them I wonder what it is I felt something attractive about udon (Ms. Okada) I’m cursed by udon
(Mr. Iwasa) Cursed by udon? (Ms. Okada) It’s a compliment Mr. Iwasa) The ghost of the udon noodles The part-time staff are going home (Ms.Ariga) Thank you for your hard work!
(Mr. Iwasa) Thank you for your hard work! (Mr. Iwasa) Thank you very much! Ms.Okada) Thank you for your hard work.
Thank you very much! Director) Thank you very much. Ms.Okada) Excuse me for leaving first! Mr. Iwasa) Okay! Be careful! Oh, thank you!
You’re becoming a considerate woman, aren’t you? (Ms.Okada) Thank you for your hard work.
Thank you very much. Excuse me. Mr. Iwasa) It’s not that. It’s not that. Mr. Iwasa) The part-time worker cleaned the windows yesterday
because we were filming. If you accidentally get the cleaner on the sign,
the ink will smudge, so I told them to be careful The blurry one, lol Hyogo, Japan
Nestled in the middle of rice paddies
Gaina Noodle Factory The owner trained at “Ikegami Noodle Factory ” in Kagawa.
The store’s trademark is a giant objet d’art of her mentor, “Rumi Grandma. A huge objet d’art is the trademark of the store. First thing in the morning, to show the goodness of udon
The owner’s daily routine is to distribute on YouTube A popular udon shop in Kagawa
Ikegami Seimenjo. Rumi Grandma, the famous proprietress of Ikegami Seimenjo.
A famous female udon chef in Kagawa who has produced many apprentices. As Rumi Grandma’s first apprentice Grandma Rumi’s first apprentice Grandma Rumi passed away on March 10. My grandma taught me a lot. How to make an udon shop that makes you happy. He taught me a lot What kind of udon? Delicious and fun It’s the kind of udon that makes you smile and feel happy. Gaina Noodle Factory, manager. 8:30 a.m. Staff members arrive for work one after another Preparation of Toriten Toriten. (Staff) How much chicken do you prepare? About 12 kg (to be prepared) On Saturdays and Sundays, we get orders for about 250 pieces.
Gaina Noodle Factory’s special “Toriten” (chicken tempura) The dough is kneaded twice today. Roughly 150 servings Roughly that much on a weekday On weekends, roughly 300 meals (are served) Flour is a blend. I have a blend of two types. I let it age for about an hour and a half to two hours. We take it out and do the stepping (of the dough) Preparing kayaku rice great burdock Chicken Tororo （Kombu (kelp), iriko (dried bonito), katsuobushi (dried bonito flakes)
Add katsuobushi (dried bonito flakes) later Udon karinto making This will be “udon karinto.” Sprinkled with millet sugar It’s quite a specialty. light brown sugar These sell out in the morning.
They’re incredibly popular. Freshly made “udon karinto” and coffee. Today’s B set is
Bukkake Udon noodles with boiled egg and grated yam
Ooebi tempura, kayaku rice small Very popular! Tempura powder Sinewy meat Konnyaku This is “kake-dashi.” This is the slightly thicker “bukkake dashi Kayaku gohan What is the secret of udon’s deliciousness?”
I asked Rumi grandma. The secret of udon’s deliciousness. The atmosphere of making and eating udon is fun. And that’s one of the things that Rumi grandmother taught me.
And that’s what you want to pass on to people. We have an “udon training experience.” I’ve been there about 160 times now! I’ve had about 2,000 to 3,000 people
become my disciples. I wish those people could see it, and I’m hoping that it will be something that they will remember again
I hope to be remembered again. I’m hoping that we can reach those people, too. Dashi soy sauce for udon noodles Preparation of tea to be served at the restaurant Farmers who produce food in Gaina It’s our neighbor. Freshly milled rice always delivered. We get freshly harvested Wakegi Freshly picked. This Jinenjyo is also made for us to put. Jinennjyo from a local farm. Come again if you like! Delivered by a farmer
“Jinenjyo.” (Staff) Is this the manager’s farm? Yes. I’m going to call it the “J Farm” or something. The man who just brought me rice is my mentor.
He’s teaching me. (In the store) if they don’t have green onions or something… “I’m going to J-Farm.”
Everyone was chopping the green onions. They’re serving freshly picked green onions. (Staff) What is the best thing about Kasai City? I would say that Kasai City is calm. The town itself seems to be laid back.
（I like that.) The morning meeting that takes place every morning. The three principles upheld at Gaina All right, let’s go for it! Please! At the end of the last day of training, at the end of the business day. Rumi grandma taught me how to make udon noodles. When I do udon shop in my hometown I want you to be a model for the character of Gaina Noodle Factory
and made this one. I wrote this when I decided to open a store when this place didn’t exist. Three months after that
Gaina Noodle Factory opened three months after that. I was given the word during my training I cherish these words and
I’m trying to keep up with the difficulties. I will make udon noodles. When my grandma makes udon noodles
She’s mumbling. “It better be good, it better be good, it better be good.”
That’s what he’s saying. Passing on our thoughts to udon “We’re going to make our customers smile.” She said, “I’m trying to put smiles on people’s faces.” They make such lovely dumplings! I was always banging pom-poms. “It’s going to taste so good!” At this point, the dough should be even.
(steps on it) Stretching while pressing It’s called the “Sukashi-uchi.” At the end of my training
My grandmother taught me how to do this. “When you get good at udon
I’ll be able to make udon noodles this wide. While turning the rolling pin and slamming it down Stretching the dough evenly Dumplings are now so big Not too much weight
dust each strand with powder It’s like combing the hair of a loved one This process is called
but it’s called Flour is applied to each udon noodle “The feel, the texture, the strength.”
It’s hard to get that out of them. （Putting udon noodles in a well-boiled pot. Udon noodles are placed in hot water while unraveling People can stick to each other, but
udon noodles should not stick together And let the udon swim And let the noodles wobble and swim
and then let them boil It all started with a bowl of kamatama udon And then there’s all this now. I’ve done a lot of things
I couldn’t do a lot of things. Now we have more things on the menu.
I can do more things. I learned while doing it. See the udon with your eyes.
I can smell it. And it comes out the best. “I’m almost there, 30 seconds to go,” he says. “When the surface becomes fluffy.
It’s time to make the kamatama.” (Udon said) After 10 years together, (udon’s voice)
I could hear it. What happens if you keep doing this for 50 years?
I’m talking about What will I see next? What will I hear?
He’s talking to me. That’s what I’m looking forward to. (To find out if the udon) has a good core Scooping up udon in the best condition into a bowl And I was so impressed with the taste of this udon
I wanted to spread this out from my hometown. I decided to become an udon shop. I decided that this will make people smile Boiled in placed directly into a bowl
is called “kama-age”. The color of the noodles, the feel of the chopsticks, and the texture of the noodles. Here it is now.
“Here it comes!” Crack half an egg
Pour it over the udon And add heat to the surface moderately And put green onion on top This is where it all began.
“The story of the Gaina udon shop Kama-tama. It started with one cup of kamadama This is for you!
Here you go~ Dashi soy sauce Topped with tenkasu and ginger KAMATAMA udon noodles 520 yen Opening at 10:30 Thank you for waiting You are waiting for number 25 on the number slip Large kamatama udon Bukkake udon noodles. There is ginger and tenkasu at the entrance.
Please top it up. (Staff) Do you come to the restaurant often? Maybe twice a week. Three times a week if it’s a lot. This is delicious! Really. Gesoten/kakiage Toriten oroshi kamatama with onsen tamago Kama-age in a large bowl Kama-age udon noodles I like udon itself. Kama-age or bukkake udon I like simple udon. （I like udon noodles with kamaage (fried noodles). (This is) kamatama udon Gaina-chan udon Gaina mori Shrimp tempura Tororo B set
Udon noodles with boiled egg and yam bukkake, shrimp tempura, kayaku rice Kitsune udon Tororo oroshi bukkake Set A (daily special) (Staff) What did you order? (Male customer 1) I’ll have the gaina’s set meal (Male customer 2) I’m Gaina’s meat udon (Male customer 3) Kake udon extra large （Three balls of udon. This is a “gaina set meal. Perfect with egg over rice!
Everyone from children to adults will love it! Rice topped with an egg Kake udon noodles (extra large) （I’m going to try it for the first time. (Staff) Does it look like it will be easy to eat? (Male customer 3) It’s delicious! Gaina’s meat udon Gaina no niku udon, Toriten, Gaina TKG Gaina mori (It takes) two and a half hours each way to get to this restaurant. I don’t have any errands nearby. I said, “I want to eat.” Twin children eating udon noodles Udon noodles with moonlight Gaina set menus are served with
Comes with coffee Bacon Bacon tempura Butter kamatama Sauce udon noodle with soy sauce One cold one from set A and
One hot one from set B Country udon (I’m from) Shikoku, aren’t I? I like udon with firm texture. (Staff) Is it like a taste of Kagawa? The udon noodles. (It’s a taste of Kagawa.) 3 balls of soy sauce udon noodles .and chikuwa-ten During peak lunch time
There is a long queue at the cash register In search of Gaina’s udon
Many customers visit the shop. (Staff) How long did it take you to come? Less than 30 minutes, I think. (Staff) What were you asked to do? (Female customer 1) Kama-tama udon. (Female guest 2) I also have kamatama udon A set.
(Tororo kamatama, chikuwa tempura, kayaku, rice, small) This restaurant also serves delicious kayaku rice Recommended! Chikuwa is freshly fried and hot.
Be careful! (Female customer 1) Yum! (Female customer 3) The kayaku rice, too!
The taste is so tender! It’s great to have such an authentic taste in such a rural area. Gaina Noodle Factory is also making efforts to train female udon craftsmen. I learned how to make udon noodles from all of my seniors. (It took me) about a year and a half or two years to master it.
It took me a long time. Bokkake Beef bokkake 860 yen
Kayaku gohan (medium) 250 yen Toriten oroshi kamatama with hot spring egg 800 yen Two or three rounds of this soy sauce Please take a seat like 1, 2, 3 Butter kamatama 780 yen Rice with egg 310 yen Gaina mori In Gai na, for children up to 2 years old Udon noodles cut short and easy to eat Served at your service Again, for the children who love udon. I’m hoping that there will be a lot of them. To children from a young age. So that they can become familiar with udon I am allowed to serve. Grandma Rumi was in training.
She came to stay. She said, “This is where you should run your udon shop.” As we were doing udon, a lot of people came. The audience said, “It’s amazing that you did it here. It just so happened that this (garage) was here.
I was able to open an udon shop. I thought I hated my hometown. I’ve loved it since I started my udon shop. It’s amazing to be able to eat udon in such a good atmosphere.
I thought, “Wow, what a great atmosphere. Soil, rice paddies, fields, neighbors. My mentor, Rumi’s grandma
She was called “Gai na grandma.” “Gaina” is a dialect word from Kagawa Prefecture. “Tight, awesome, outrageous.”
That’s what it means. That’s the word that we got.
We named it “Gaina Noodle Factory.” (Staff) (How old were you when you started the restaurant)? Twenty-three years old. (Staff) Twenty-three years old! If you’re around 20 and you’re watching TV… They were doing this thing called “the restaurant with a line out the door. And I was looking at what it was.
It was an udon shop. I thought, “I can do that.
I thought, “I can do this. And then two years later, when I was about 22 years old I went to Kagawa Prefecture. （I ate (udon) and it was the most delicious Then I decided that this was the only place to go. It was Ikegami Noodle Factory. (Grandma Rumi) no family background, no talent, no money You, she says, should do udon shop. That made me so happy. I found something I could do. I’m not going to lose.
I had decided that I was going to be a happy udon shop. That’s what we’ve been working for.
I’ve gotten through it, but I love those things so much. The things I did my best to do at that time That I could keep going if I didn’t lose. I feel like it made me grow up. So I’m pretty much enjoying whatever I’m doing now. I really feel happy more and more often. I really treasure those things in my life.

店名　ワンネス食堂
地図　https://maps.app.goo.gl/fCJiRMdyv8rEyKYE6
住所　兵庫県宍粟市千種町下河野２３２
Instagram: https://www.instagram.com/mituru_kanamoto/

店名　うどん処 満月
地図　https://maps.app.goo.gl/1syiAm4H9o4XEPHF6
住所　兵庫県三田市末２００７−２

店名　がいな製麺所
地図　https://goo.gl/maps/VDBiL63y1pifqcby5
住所　兵庫県加西市和泉町25−3

0:00　ワンネス食堂
47:55　うどん処 満月
1:43:44　がいな製麺所

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