Mhm.

Okay.

So I'm super excited for this one.

I'm taking you to a super local Udon shop that makes everything by hand.

But like always before I start, if you want to see what I'm doing on the daily, check out my instagram account.

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Alright, let's go.

Talk to the bison.

Here we go.

I'm taking you behind the counter at another family owned japanese restaurant to bring you the real life story of how handcrafted Udonis made.

This time.

We're at Snooki Udine Y a local favorite at judo station in Tokyo.

It's just a five minute walk from the station to the Judeo Ginza shooting guy.

Good morning.

This is the Y San 40 years old.

Born and raised in Guma.

Now living in Tokyo and the owner of this.

You don't shop.

Are you always alone in the morning?

Oh he's turning on the radio.

I guess that's part of his morning routine.

First thing he preps in the morning is a Dashi for the soup.

Udon noodles are one of japan's most additional foods as well as one of its most simple, just soup and Udon noodles.

Well you can add toppings but many japanese still enjoy just with those two ingredients.

So it's critical to craft a perfect dashi in order to top a perfect bowl if you don't.

Now he prepares the change for the register.

So how long has the store been open for?

Why did you decide to start a new don't shop?

And that's the oil for the tempura.

The shop uses jesus Shiraishi.

May use a light colored soybean oil.

Mm hmm.

Hey, I noticed you've got some kids bikes.

You must be busy.

Oh, he really lived in the same building.

I'm gonna be cute.

Thank you.

So nice.

Okay, as a dusty continuously cooks, he starts the noodle prep.

Apparently this dough has made the day before as it needs to mature overnight and then it must be needed before it's cut into noodle form.

His shop uses a traditional japanese method of kneading with your feet, which creates their own signature elastic and chewy texture called cushy.

Many who don't tops these days have moved using machines for the kneading but Watson prefers to carry on.

The method he learned from his master in Kagawa No cap.

They do look like pizza.

Yeah.

Now he prepares a new batch of dough for tomorrow.

The shop uses specific flower for its Udon noodles, A.

S.

W.

Which is shipped from Kagawa Prefecture.

And how much flour do you use a day?

What's up?

Oh it's time to pour out the dashi.

So he quickly moved to the stove area while in the middle of making the Udon noodles.

Multiple items must be prepared in the mornings before the customers arrive?

So he must work efficiently in order to get everything done on time while also being firm to not sacrifice the quality of his food in the process.

For example, he must repeat the same process numerous times until the large pot is full.

Why do you make it dashi this way?

Now?

He mixes the salted water into the flour.

In fact, Udon noodles are made up of a few simple ingredients, flour, water and salt, which is why it's even more critical to the shop.

Selects an appropriate flower and mixture ratio.

Do you have a hobby interestingly, depending on today's temperature, humidity, weather as well as other factors.

It all affects the final taste and texture of the Udon noodles.

Do you always do this on your own?

Oh, they can do it already.

Um Oh that's a family from the neighborhood who he buys rice from.

I guess running a business in the local area for 10 years has allowed him to develop many strong relationships with people I don't know well.

Mhm.

Oh that's a shop manager for his second shop.

Can you speak german?

How long have you been working here?

So you've mastered everything before she opens up her store.

She stops here to pick up some important ingredients.

Have you spilled anything before?

What's in it anyways?

Good luck.

Thank you, mm hmm.

Oh, here's the first worker at the shop.

While she gets ready for her shift, Watson continues to work on the dough.

Now he cuts a newly made dough, weighs it and then stores it away for tomorrow.

One block of dough weighs about two kg, about 4.4 lbs, which makes about 10 bowls.

Finally, he handed the dough that he needed with his feet earlier this morning, the Wise and learned his own crafting skills under the master at Mia Taki Udon in Kagawa Prefecture.

He studied for about half a year and then returned to Tokyo to open up his own shop.

Kagawa Prefecture is known as the Han Prefecture in Japan as it's ranked first nationwide for Adan noodle production and consumption with over 600 Udon noodle shop, which easily outnumbered their total number of convenience stores and the Watson craft their famous style Sanu ki udon noodles at his local Tokyo shop.

Okay, once the dough is completely flattened, he folded into layers so it can be cut into noodle form.

Let me just pause for a moment here so we can enjoy the beauty of his skilled knife work.

After many years of honing his skills and mastering the art of Odin crafting the Watson was able to along the way, teach several apprentices and develop a strong customer base and love with his noodles.

But of course this didn't happen overnight.

He started his career when he was only 24 years old, working part time at one of the most popular food in chains in Japan Kanemaru, you don't.

This is where he discovered his passion for rodents, which eventually motivated him to seek out his Yudin master in Kagawa prefecture at Mia Taki you don.

He says that when he was first learning to craft Udon in Kagawa every day was an eye opening experience, but at the same time it was a true test of his will and fortitude.

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Oh another worker has arrived.

He's one of the apprentices who is planning to open up his own.

Don't shop after studying here.

Damn.

He's gonna move a lot of stuff out of the shop to get it ready.

What do you do in the morning?

Have you been working here for a long time, wow.

Oh that's a sauce for the tendon tempura rice bowl or what, what's that?

Mhm, mm hmm.

Now the apprentice makes the sauce which is added into the soup.

He mixes the perfect ratio of japanese sake, soy sauce and meeting, How old are you?

You look younger?

He's writing down the shopping list.

So what are you buying today?

Mm hmm, mm hmm.

While the staff prepares for the opening, he needs to run to the supermarket to pick up some additional ingredients.

He prefers to go grocery shopping every day in order to serve the freshest ingredients to his customers.

He says though that the price of things like vegetables, flour, meat oil in Japan have been rising since the end of last year, which forced him to make the hard decision to raise the price of his don't buy 50 in about 39 cents in order to keep his business going.

He also said that he deeply cares about his customers and the eating experience which includes providing his don't at an affordable price of the decision, wait on him quite a bit.

So his apprentice paxton put a take out set to sell in front of the store since he's located on the main shopping street in the area itself is uniquely known to have many.

So's I shopped meaning shops that offer everyday japanese side dishes for take out so families can add it to their dinner table.

He also offers him, put a take out kinda makes me want to live in this neighborhood, wow!

The store isn't open yet but there's already customers buying their tempura takeouts.

I guess the regulars know when to buy their freshly fried tempura.

So where are you opening up your store?

What's the name?

When are you opening?

How long have you been working here?

So what did you learn from here the most?

I don't know she's seasoning the chicken for the tempura.

I can already taste that juicy fried chicken hitter.

Finally the duchy is finished I guess.

That's what a pot full of love looks like.

So what's your hobby?

You have a daughter you hang out with?

Oh that's cool.

Where does your daughter live?

Is that your hometown?

Really?

I guess every family has their story, wow, that's a ginormous gesso squid legs.

Looks so good.

She's now making more tempura.

Yeah.

And.

Mhm.

Okay.

So what do you like to eat?

I mean, other than you don't know, what kind of meat do you drink every day these days.

I like the Spring Valley beer.

That's the one.

No.

Mhm.

Finally the shop is open for business.

Do you sell all this in one day?

I'll go down.

Oh so cute wives, sons, daughters here.

I guess.

She can't find her mom.

Ah She really likes for me chan it's so nice.

They're like one big family here.

Oh procurement?

Why sending the staff work diligently to serve their customers as soon as possible when the orders are placed?

He here?

Oh wow, that's a huge bowl.

Watch yourself, Let's talk to that guy.

Excuse me.

Can I bother you?

You come here often.

What are you eating?

How much is that?

That's so big.

What did you get on the side?

What do you love most about the shop?

Oh now his apprentice is making the noodles by the way.

Are you married?

Congrats.

So what do you like to do outside of work?

That's the same as the Oh you're wise and took over he's checking how he did.

Why did you only cut half way since there aren't so many handmade, it owned shops nowadays.

And the fact that the Watson is so warm hearted and open to sharing his craft.

He often gets approached by people wanting to become his apprentice.

I'm not quite sure but that line could even be longer than the line in front of his shop.

Speaking of which the shop is getting busy, wow, she's nonstop frying.

It kind of makes me want to take a quick temporary break right now.

Anyway.

Their most popular temper item at the shop is the chicken to fish cake.

She says chica is one of the harder ingredients of fry evenly since the center hole often gets clogged.

Oh, that's hot soup with hot noodles at his garden shop, you can choose from many different bowls, including hot or cold soup made with hot or cold noodles.

Apparently the popularity changes with the season, but he recommends the Hiya Atsu cold noodles with hot soup, which basically turns into a warm bowl.

Oh look his family is going out okay, where are you going?

Oh, he's making a fresh delivery to one of the neighboring businesses and he's serving it with in shop bowls.

That service.

Hi, can I ask you a question?

What are you eating?

So why do you like to come here.

Thank you.

Finally done after lunchtime and closing the shop.

They all eat mcknight together, which is a meal provided by the shop to the workers.

Of course it's Udon and tempura and it looks like a healthy portion.

Mm hmm.

Alright, so that's behind the counter at a local donut shop here in Japan.

If you guys like this video or you want to see more videos like this or anything related to Japan?