Mhm.

So a lot of you commented that you wanted another made in Japan video.

Well here it is.

This time I'm in front of mugabe's salmon today, I'm going to take you inside behind the counter and show you how this fast food noodle shop truly earns the title made in Japan.

But before I start, if you guys want to see what I'm doing on the daily, check out my instagram account, if you guys wanna help support the channel, check out the Japan march.

And if you have any questions about Japan or your Japan travels, check out my discord community.

All right, let's start from the beginning, Mark on the salmon is a popular self service fast food.

You don't change in Japan with more than 850 stores throughout, most known for their Sanudi stallion since 2000.

You may think of fast food chain not to be a worthy candidate for a made in Japan video, but hold onto your chopsticks as you've probably never seen how fast food noodles are made in Japan.

Alright, so I'm in, but before I go into the kitchen, I'm gonna need a change.

So let's do that right now.

Alright, there we go.

Let's do this.

So, I'm just in front of the counter here.

I'm about to take you behind.

But look at this, This is where it all starts is where all the magic happens.

Let's go see what goes on.

Yeah, first things first.

Let's go check out there.

You know, noodles.

It's probably fair to assume that they're noodles are made and shipped from a central kitchen or factory.

But this chain makes their noodles from scratch every day in sources that they consider the freshest noodles possible.

First, the staff fixes the raw ingredients.

Oh, she's checking the temperature of the salt and water.

The ingredients were don't are simple flour, salt and water.

But since the ingredients are so simple, the condition of the ingredients have to be absolutely perfect.

And the measurement precise in order to produce the same quality of noodles each and every time.

Now she carefully mixes the water and salt, making sure to dissolve every grain.

Yeah.

Next, she pours the salted water into the mixer, carefully taking into account every drop of water and speck of flour doughnut.

Such a sensitive food that a small discrepancy and the measurements can result in a huge difference in quality, consistency and flavor.

So the staff must keep the difference under 0.1 g.

Finally, the dough is inspected by hand.

The weather does play a role in the preparation process.

So the staff must be skilled enough to make adjustments accordingly.

Mm.

In fact, the shop even have specialized staff known as Menchaca nine Ak Udon Master.

There are only 245 company licensed noodle masters out of 20,000 workers nationwide.

Now the finished dough gets placed into an aging container to rest overnight.

Then the kneading process begins age.

Dope in the previous day is needed by these machines.

This dough is called a button, which is the same word for a flat japanese seat cushion, kneading dough by machine looks easy and straightforward.

But apparently if the dough is it needed equally from every direction, the dough structure breaks down and loses its texture, which is again why this process is performed by a skilled artisans.

Mhm.

I don't know about you.

But despite being a fast food, it's crazy to see how all of it is done by hand.

Excuse me.

Can I ask you a question?

How much do you make in a day?

I'll tell you it's the most difficult thing about making your doing what's your favorite?

Don't have the shop.

What do you think is the key to making delicious some of our radio sky?

Yeah.

After the dough is adequately needed.

As promptly placed into the cutter to produce these beautiful strands of you don, and then quickly dipped into a boiling tank of water.

The noodle master ensures that the surface of the noodles are first cooked and then stirs them so they are cooked evenly.

This helps create a difference in water.

Attention between the surface of the noodles and inside of it, producing a bounty texture with a strong body.

Who knew that there'd be so much beauty in this noodle science.

Mm hmm.

This is probably my favorite part.

Seeing all the food get fried and just like the noodles, It's made all by hand and not just four or five kinds.

Look at all of these fried pieces of joy.

This is the top selling Campora cashew attempt, which is a juicy chicken breast Tempura and the secret to this hitter is careful preparation.

The chicken is pre soaked and treated to remove any traces of blood before it's added to the shop secret marinade, which locks in the chickens moisture and Umami.

Mhm What's that?

You know?

Oh, and as a father temperature the 10 Kasey, you don't topping is also made.

Let's find out a little bit more about my favorite section in this whole place.

Excuse me.

Can I ask you a question, what's the circuit of the shops delicious tempura.

Do you have any recommended combinations of temperature and I don.

This shop offers eight basic computer items like vegetable cock yogi squid and sweet potato.

And then on top of that 3 to 5 seasonal items, all especially five throughout the day and always ready to go before the store opens.

This just looks so good.

Let's have a moment of silence and enjoy this fried loveliness.

Mhm Yeah.

Mhm Yeah.

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That's it.

Let's continue on, Wow!

These only giddy are looking so fresh at this door, they make about 100 on a giddy a day.

The shop uses 100% made in Japan rice and topped off with the feeling used to help customers know what's inside.

Excuse me, can I ask you a question?

Do you have any special techniques for making only kitty?

Oh Then the only Guinea is wrapped one x 1 and placed on the display.

Yeah.

Mhm.

And of course Dashi is made in store as well more than six times a day.

They're Dashi recipe has remained unchanged since the stores opening.

Made from kombu or in english kelp and several types of dried fish, excuse me, can I ask you a question?

What's so different about this dashi and what's the key to making delicious?

Dashing?

Yeah.

Finally the dash is mixed with a special sweet sauce mix called khe to complete the Obama infused creation.

Yeah.

Were they?

So right before the store opens, all the staff gathered for a quick morning meeting called to discuss any company related matters.

Oh and that's a man show Canon.

I guess she's the store manager here.

So now all the food is prepared in the stores ready for customers and just in case you didn't know how fast food noodle shop works in Japan.

Let me try to show you.

Okay, let's see if you can follow this lady as she orders.

So first things first she select the type of food and she wants.

As there are many options that staff then quickly prepare her bowl with her freshly made noodles.

After receiving it, she has the option to pick any of the side dishes like that they put up or the only giddy, oh it looks like she ordered the cocky Udon and this shop, she gets deported Dashi on her own.

Finally, if she wants, she can gather any of the free toppings and green onions, 10 custom or ginger and then she's all set to find a table.

So we're gonna end it here.

I hope you guys like this.

Made in japan video.

If you did help me out and hit the like button, if you guys want to see more videos like this or anything related to Japan, hit that subscribe button and the button and I'll get you guys in the next one.