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00:04Actually, there's a ramen shop currently operating in the middle of nowhere in the mountains of Yamanashi Prefecture.
00:08The store is attracting a lot of attention from the industry.
00:11That ramen is
00:13yes
00:14Despite being deep in the mountains, there was a huge line.
00:17Hatena Hatena Hatena is a hot topic: an exquisite miso ramen
00:22Miso Ramen
00:24Can you believe there's a queue in such a remote mountain area?
00:27Well, this time it's Yamanashi Prefecture
00:29There's a place called Kosugi Village, yes, Kosugi Village. There's a ramen shop in the village.
00:36I think they do it. There are quite a few hidden gems like this these days.
00:43Yugo, the coach of the currently most popular idol group, Stones.
00:49The coach's dream is to create the best ramen in Japan that everyone will want to eat.
00:55Making
00:58To fulfill that dream, while continuing her idol activities, she traveled all over the country
01:03And so, I began my ramen training journey, visiting popular ramen shops.
01:09The place I visited was a currently popular restaurant with long lines, located deep in the mountains of Yamanashi Prefecture.
01:15This is really Dozan
01:16By the way, this place was really...
01:20150 people
01:24There are that many people here who come to Kosugi Village to eat ramen.
01:29Moreover, most of the license plates are from outside Yamanashi Prefecture.
01:37People travel all the way from Atsugi to Yokohama just to eat this ramen.
01:43It's a little different from other miso ramen, it's a bit creamy.
01:48It's the most delicious chicken ramen I've ever had.
01:54Despite its remote mountain location, the number of addicts has been steadily increasing.
01:59Despite being deep in the mountains, it's become such a hot topic that huge lines form every day.
02:04What kind of ramen is it?
02:07I just wanted to say something before we get to the shop, Uncle 2
02:11I'm mostly just serving food, but that's okay, because that's what's important.
02:20- I kind of want to be involved in ramen, you know?
02:24Marine, if you keep saying things like that, it'll be a long time since we've had a show.
02:28- The A-Hammer will be released.
02:41And then, suddenly, suddenly, noodles appeared before the group.
02:49It doesn't really feel like a ramen shop, does it? I understand.
02:53That's nice, it has that feeling of renting a small, traditional Japanese house.
02:57This is the currently trending miso ramen shop in Yamanashi, but what exactly is it?
03:05Why did you decide to open a shop in this location?
03:09Yes, my name is Suzuki. Nice to meet you, Mr. Suzuki. Why do you have a shop in Kosuge Village?
03:16So you thought of doing that? That's right, miso. In this village, each household has its own flavor.
03:21They make their own miso at home.
03:26Actually, in Kosuge Village, Yamanashi Prefecture, soybeans have been grown in each household since ancient times.
03:32A little-known region that produces homemade miso using koji.
03:38Mr. Suzuki, who worked as a Japanese chef, was in Kosuge Village.
03:42Having fallen in love with the local miso culture, I opened the ramen shop Umenoki four years ago.
03:47As soon as it opens, miso ramen that can be eaten deep in the mountains
03:53If the noodle is too delicious, it will become the best bowl of ramen in all of Japan.
03:58Being chosen and having a warm, manuan-style taste is just delicious overall!
04:02Miso is absolutely delicious in Japanese food, and I can't beat anyone when it comes to using miso.
04:08I won't lose when it comes to using miso.
04:12"I can't." The coach's excitement level went up. "I want to eat it."
04:18I'm already dancing, dancing, my lower body is dancing, I want to eat so badly
04:22Sing turn dancing turn dancing turn
04:27So, even though it's deep in the mountains of Yamanashi Prefecture, people continue to travel there from other prefectures.
04:33I went to try the miso ramen that had a huge line of customers!
05:38A gathering where you can drink a super rich soup that somehow tastes light and refreshing.
05:41The miso soup that has attracted so many customers is truly captivating.
06:02The reason why I can't stop doing this is because of these three types of extremely soft
06:07meat.
06:42No, I need to investigate the deliciousness of this miso and this char siu a bit more.
06:48No good.
07:18It's out.
07:49As the coach said, combine multiple types of miso.
07:52This brings out the best in each other, resulting in a deep richness.
07:56The mildness is enhanced, and what about this dashi onion?
08:02Well, this is going to be ground meat. I kind of understand why, but this alone is delicious.
08:05That's right. In typical ramen shops, the umami comes from chicken or pork broth.
08:11And it's common to bring out the richness.
08:15Ms. Suzuki uses ground meat, onions, and aromatic vegetables.
08:19However, the soup they developed has completely overturned the concept of ramen.
08:26It's a genre I don't know, or rather, Nakasu is Hololive, which everyone praises.
08:32I want to know the secret to the tender, melt-in-your-mouth braised pork belly.
08:37Then, the shop owner, Mr. Suzuki, had a big surprise in store.
08:41Suzuki confirmed the three people's feelings about ramen, and
08:55We'll be opening the shop at 11:00 today, so I'll practice now and then we'll open at 11:00.
09:01Three of us came.
09:23Popular fake ramen shop
09:26And they're entrusting the sales to the three members of the ramen club!
09:31The speed of delivery is also important.
09:36That's right, speed
09:37Let's start practicing now.
09:41That's an incredible thing to say.
09:43It's a famous restaurant.
09:44Actually, if you're coming here to train in ramen making
09:47In reality, three people run the shop.
09:49The difficulty of delivering ramen
09:51Why not try learning it directly?
09:53Ms. Suzuki, who made the suggestion to the program staff.
09:57kind
09:58If you face the customer and the ramen
10:00They'll tell us the secret to the perfectly cooked, tender texture.
10:04Is that okay?
10:06Moreover, it seems that anyone can replicate this technique at home.
10:10No, no, no, that can't be true.
10:11But the most important thing is
10:13They come all the way from far away and are really looking forward to it.
10:18For half an hour
10:19The only thing that makes you wait longer is...
10:20It might tarnish the store's sign.
10:25But let's do our best so that people will say it was really delicious.
10:33The ramen shop is taking on the challenge of serving customers during the busiest time of the day.
10:37The three of them take turns managing the work time, with the leader coach being Rame.
10:42He handles all aspects of noodle making by himself, and boils the noodles when an order comes in.
10:46Then make the soup and add the toppings at the end.
10:51Furthermore, there is an estimated serving time, so it's roughly as soon as an order is placed.
10:578 minutes... wait, the time allowed to serve the ramen is 8 minutes.
11:06Ume no Ki's ramen comes in three varieties: miso, spicy miso, and special miso.
11:13The spicy miso soup has a different type of soup and is the most popular.
11:19The amount of miso paste will increase as the amount of toppings increases.
11:24Many customers add toppings, so we only make one bowl of ramen.
11:27But there's a ton to do.
11:31When Mr. Suzuki actually tried it...
11:36Wow, so many!
11:41During the 2 minutes while the noodles are boiling...
11:51The char siu (roast pork) that goes into all the ramen is grilled according to the order.
11:55I'm using two swords to grill the meat while simultaneously adding the soup, all at the same time.
12:01The chicken breast meat that goes into the ramen is boiled in the broth.
12:05ru
12:06moreover
12:07Their hands were crossed too.
12:10The next one is just too good.
12:12Wow
12:14He added bonito flakes and piping hot chicken oil to the bowl at an incredible speed.
12:19It is
12:23And the noodles are cooked
12:25The time so far is an incredible 2 minutes and 25 seconds.
12:29Therefore
12:30How far can we advance the industry in the two minutes it takes for noodles to cook?
12:34The key point is whether it can be done.
12:37That's impressive.
12:39Wow, that's amazing!
12:40Finally, the warmed soup and the toppings appropriate for each ramen were added.
12:45Add the ping and you're done.
12:49Suzuki's serving time
12:53An astonishing 4 minutes and 30 seconds
12:57How close can the perch get?
12:59The turnover rate will decrease if it's slow.
13:02Meanwhile Matsunaga
13:06Also, my eyesight is getting worse and it's hard to see.
13:08I can't see it.
13:09In charge of rice dishes
13:12And Fujimoto was appointed
13:15I'm sorry
13:17Please purchase your ticket from the ticket vending machine.
13:20Customer service
13:21And I'm sorry.
13:23I just prepared the water, and it's for one person.
13:25Since there's only one person, one glass of water is fine.
13:28I'm seriously going to memorize this.
13:31Order received
13:32For example,
13:34Could you please be quiet for a bit?
13:37Now, 30 minutes until rotation.
13:39I'm in serious mode for the most difficult challenge yet.
13:43The coach is putting in a lot of effort into training.
13:46Even Coach-kun makes ramen by himself.
13:47cover
13:47yes
13:49No, seriously, this is bad.
13:50Really
13:53The worst ever
13:54In reality, we
13:56Including Fujimoto's customer service.
13:59I'd like to do a demonstration once.
14:00And what kind of ticket machine will I come out of, and what's the process?
14:03I don't understand it, so I'd like to try it out, including that aspect.
14:07I actually got to make ramen and simulated it right up until the last minute.
14:11Repeat rations
14:41and
14:45There is a ramen shop there that customers normally cannot see.
14:49There was a kitchen drama unfolding as they worked to deliver a delicious cup of coffee quickly.
15:08And now, the store is finally open!
15:10The goal for this unprecedented challenge is 8 minutes.
15:14- The first customer of the Men's Club has come in. The first coach is...
15:21What kind of time will he be able to achieve?
15:25Yes, the special miso ramen, regular size. My first order was the special...
15:30Two special miso ramen dishes, the battle is about to begin.
15:35It's going to be cut. First, I want to boil the noodles, but I'll regret it.
15:40No, you're no different from Suzuki-san, first-year high school student. Oh, what's the rice bowl?
15:45Suzuki, who had started working on it, began by boiling the noodles, but it was okay.
15:49So, you came up with your own unique method?
15:57I want to get more steps done while the noodles are boiling.
16:00However, the difficulty lies in the fact that once you start boiling the noodles, there's no turning back.
16:05Coach, it seems your strategy is to proceed cautiously. And now, finally, the noodles are boiled.
16:19Then I proceeded with the task. 50 seconds have passed at this point.
16:23It only took 2 minutes, as expected of the popular shop Umenoki Mada
16:29It's not even lunchtime yet, and look at this long line!
16:42Overwhelmed by the popularity of Ume no Ki, char siu
16:45- To roast it all at once
16:47You were doing something else while being careful, right?
16:50Incidentally, Mr. Suzuki was grilling the char siu while eating chicken
16:54The skillful way he boils the chicken breast is like using two swords at once.
16:58They were showing it
17:00Are you going to boil the chicken breast?
17:02Coach is now fully focused on the char siu and is still grilling it.
17:05So you mean doing it carefully in one bite?
17:06yes
17:09Meanwhile, more and more customers kept coming in.
17:13I want to see the ramen being made too.
17:16Did you forget to boil the chicken breast, Coach?
17:19Additional orders are also placed here.
17:22The amount of miso keeps increasing.
17:24Miso 2
17:25Please let me know when Matsui joins.
17:26Miso 2
17:27Thank you for the miso (2 pieces).
17:29Currently, it comes with two special miso pastes.
17:31We also need to efficiently make two more batches of miso.
17:35Time is ticking away
17:39Okay coach, is the chicken breast that you forgot to bring still okay?
17:45Now the noodles are ready.
17:48Running a popular ramen restaurant during peak hours with only three people
17:51That
17:52Probably the first attempt of its kind in variety show history
17:55Is this the result of all the training I've done so far?
17:57The way they drain the water and handle the bowl is superb.
18:00However, the chicken breast is not yet cooked.
18:07With the toppings still to be added, 4 minutes and 50 seconds have passed.
18:11The estimated serving time is 8 minutes, but while we're wondering if that's possible, the store
18:19The seats are filling up quickly, and there's a huge line outside.
18:27Further in front of me was a line of waiting customers, the intense pressure of the sales team.
18:32The yar attacks the coach.
18:34He said he would release it, and now the coach is just putting the finishing touches on it.
18:38Shoe followed the coach who couldn't leave the noodles
18:42Put in
18:44I wonder what Shoi is doing, the coach hammer is falling from above.
18:48There are lots of quiet and lovely things to do, but lots
18:57It's great that it has toppings too, my hands are shaking, oops, here
19:03And then I finally remembered the chicken breast that I had forgotten about, and it was done boiling.
19:08It takes about 30 seconds to do so; I noticed it a little later.
19:11If you buy it, you will need about 30 seconds, but you will need about 30 seconds
19:12It seems we're just waiting for the chicken breast to finish boiling.
19:16-ch
19:17The 12th place in the face topping category, just barely made it in time.
19:19With one minute left until Tokyo time, the three meat toppings remain.
19:23Hurry up, coach
19:28Two special miso ramen dishes are almost ready, being prepared quickly but carefully.
19:33Place the braised pork on top.
19:34Chicken breast
19:37Well, it's so soft and crumbly that it's impossible to remove.
19:39However, compared to the shop owner, the speed is overwhelming.
19:44If you put them side by side...
19:48That's fine, isn't it?
19:49How's the time for the last card?
19:51Is the layout okay?
19:52Layout
19:53Layout
19:53Layout
19:53Layout
19:54Layout
19:54Layout
19:55Layout
19:55Layout
19:57Layout
19:58Layout
20:04The risotto doesn't cool down, so it stays hot.
20:05I prepared the bowl first to make it carefully, but I brought it out quickly.
20:10To serve it, I'd like to start by boiling the noodles, a first in my coaching career.
20:17Due to the weight of the task, I made the mistake of forgetting to boil the chicken breast, so
20:21Losing time meant falling just short of the target time of 8 minutes.
20:26The arrangements were a bit off, but the customers loved the taste of Ume no Ki's ramen.
20:31I am very satisfied.
20:37However, the coach was given the opportunity to run a restaurant with a huge line for the first time in his life.
20:41I'm panicking because there's so much to do, I'm sorry.
22:31It showed tremendous growth, and it was delicious. I'd say it was good.
22:36It feels like it's breaking, doesn't it, Coach? Yeah, next up is the special miso ramen.
22:42- Three men, two earlier, 8 minutes 32 seconds. What kind of time is that?
22:47Are you going to kick them out?
22:56Now, let's not step on the same iron that was used to put the noodles in the first place. Let's boil these noodles.
23:00How you use those two minutes is important.
23:34The strategy is to shorten the time by doing so.
24:02Could you do it yourself? Is it a little too cramped?
24:07That's nice. While Fujimoto is busy, the bowls are being prepared efficiently.
24:19A good time can be expected from Rino. Currently at 2 minutes 20 seconds.
24:53amazing!
25:52Do you need one more of the three special ones? Is that okay?
25:54The final test from the master Up until now, Mr. Suzuki has done everything
26:03Although support was provided, there was absolutely no support at all. The peak time was 12:00.
26:11Right in the middle of the time, she is usually one of Japan's leading idols
26:16He is a coach who provides fans with a sparkling image of himself.
26:20but
26:21If I can work with the coach now, the final step will be as the owner of Umenoki Shop.
26:27We are seriously serving our exquisite miso ramen and have shortened the serving time.
26:32Is it possible to do that?
26:36Now, every single step in boiling the noodles is done with no wasted effort.
26:41It's not there! And at that moment
27:18We haven't forgotten the chicken breast that Matsunaga will be grilling!
27:29The coach immediately prepared a bowl!
27:37Coach 3 shows he has time to prepare the bamboo shoots perfectly.
27:43We are waiting for you, Nakagomi-sama!
27:53Meanwhile, this guy is still panicking. The noodles are ready!
28:08Depending on the toppings, you can even aim for results 5 minutes into the future!
28:17This is Tsuzuki's territory, wow, a time in the 4-minute range is an incredible speed.
28:24And it's so intense, it's no longer an idol, everything about it is like ramen.
28:28The owner hasn't forgotten to ask for no green onions, and now it's just a matter of adding the finishing toppings.
28:36Only the 'ng' part is good.
28:52We call out to each other, saying things like, "I did this," and we also talk about the flow of movement.
28:59Now that it's entered my body, the two of us have great teamwork.
29:03Amazing, incredible!
29:06They haven't forgotten to pull up the green onions that are now visible in the shop.
29:11Special extra-large serving without green onions. Thank you for waiting.
29:21Just a few more, all that's left are boiled eggs and braised pork belly. How's that? The best so far.
29:29The tension keeps shifting!
29:37Now, that time was a mere 5 minutes and 20 seconds, and we've shaved off another minute!
29:43Thanks to their excellent teamwork, they significantly reduced their target time from 8 minutes!
29:48The movements are so smooth, aren't they? Well, let's do some training today.
29:54Thank you for your patronage!
29:54thank you very much!
29:57That's fantastic! Great job!
29:59thank you for your hard work!
30:00Wow, a full two hours!
30:02I thought Coach was the store manager!
30:04He was incredibly reliable!
30:06Wow, it was really amazing!
30:08amazing!
30:11I was truly moved by the teamwork of these three, which I hadn't been able to capture on camera at the time.
30:18They were really different three people at the start, but which three
30:25Are these three people? Why aren't they in the picture? Why aren't they in the picture?
30:27It's not there, so it's not included, but why is it there? It should be included.
30:29If it wasn't there, hahahahahaha!
30:39Checking the texture: Uncovering the secret behind the chain's true quality
30:45I worked hard, so I'll tell you the secret to verification.
30:49Thank you, I'm glad I persevered.
30:52Here's how to make a bite-sized texture that you can try at home.
30:56The latter is clear
31:02The first technique to tenderize the pork is
31:09When boiling from cold water, don't put it in boiling water.
31:12And then
31:14Food waste
31:16It has the role of removing odors and maintaining moisture.
31:24Use high heat until it boils, then reduce to very low heat once it boils.
31:33Leaving it for 2 hours and then letting it cool for a day allows the oil to escape.
31:39This makes it even more tender, and then it's simmered for about two hours to finish.
31:45Just how tender is it to have the ultimate melt-in-your-mouth texture?
31:49Is it an umbrella?
32:22What's so funny about it?
32:26I really felt the incredible passion of Korosu and the angels.
32:30It was very clear that they were going to open a shop, but Fujimoto was the only one who seemed different.
32:35I hope it hasn't changed.
32:37ah
32:37successfully
32:38divine horse
32:39mythology
32:39mythology
32:39mythology
32:39mythology
32:39God
32:39mythology
32:40mythology
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