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00:00Today's Gacchiri Monday is...
00:04Local Udon Chains!
00:08Udon!
00:10It's one of Japanese people's favorite national dishes.
00:14There are many popular udon chains like Sanuki Udon and Inagiwa Udon.
00:23For some reason, there is a local udon chain in that area that is only popular among local people.
00:31So we did a thorough investigation in Japan.
00:36Then, local people's favorite local udon came out one after another.
00:43We found it in Gunma Prefecture.
00:45It's a super wide udon with a width of 5 cm.
00:48It's soft and delicious.
00:51Even though it's a udon shop where people from Hiroshima gather, it's a popular chain.
00:57I've never tried it, but it's delicious.
01:00The secret of Nagoya people's favorite super delicious curry udon is...
01:05Super fine powder!
01:08It's 30 minutes full of information with rich soup stock.
01:15Good morning.
01:16Today, we're going to eat local udon.
01:19I eat udon from Hokkaido, but I bought a lot of soba noodles, so I'm a soba person.
01:26I'm looking down on udon.
01:29Really?
01:30I'm a soba person.
01:32Really? I don't think so.
01:34I think it's the same.
01:36Shindo, you always keep the neutrality, don't you?
01:41Good morning.
01:42Good morning.
01:43Kobayashi!
01:44Good morning.
01:45Nice to meet you.
01:46Atarima!
01:47Nice to meet you.
01:49I'm a soba person.
01:52I eat udon from Hokkaido.
01:54I eat udon from Hokkaido.
01:58I eat udon from Nagoya.
01:59I exercise once a day for 15 years.
02:02Exercise once a day?
02:04I exercise once a day for 15 years.
02:07Wow.
02:08I exercise once a day for 15 years.
02:11It's delicious, isn't it?
02:12It's delicious, isn't it?
02:14Perfect!
02:15Let me introduce today's guest.
02:17Editor-in-chief of Gekkan Shokudo, Shigeiki Toriyama and Kobayashi Kendo.
02:21Nice to meet you.
02:22Nice to meet you.
02:23Kobayashi, do you have anything to say?
02:25Since when did you become a Kyoto person?
02:29Kyoto person?
02:30I like soba.
02:32It's good that you like soba.
02:34But you don't have to look down on it.
02:37That's right.
02:38Kobayashi, you like udon, don't you?
02:39I like udon.
02:40I exercise once a day for 15 years.
02:43Exercise once a day?
02:44I can eat at least one bowl of udon.
02:47That means you like it.
02:49I was born and raised in Osaka.
02:51Udon is the best.
02:54There are a lot of local udon restaurants all over the country.
02:58There are five types of udon.
03:02Sanuki, Inaniwa, Goto, Mizusawa, and Kishimen.
03:09There are many types of udon.
03:10The thickness of the noodles is different.
03:12That's right.
03:13The shape of the noodles is also different.
03:15There are many local udon restaurants.
03:18Let's take a look.
03:19First of all, let's look at the famous udon chain in Nagoya.
03:23Local udon chain that makes a lot of money.
03:27First of all, I came to Nagoya City, Aichi Prefecture in search of a local udon chain.
03:33Wakashachiya was in the shopping mall.
03:38Do you know?
03:39I don't know.
03:41What kind of udon is this?
03:45What are you eating?
03:46This is a curry udon set meal.
03:49This customer is also eating curry udon.
03:52This customer is also eating curry udon.
03:58Wakashachiya is famous for curry udon.
04:00Curry udon is delicious.
04:02Curry udon is delicious.
04:05Wakashachiya's popular udon is curry udon.
04:12This is a curry udon chain that runs 40 shops in the Tokai region.
04:18How popular is this chain?
04:22The number of customers eating curry udon is 750,000 times a year.
04:26750,000 curry udon a year.
04:31Actually, curry udon is the soul food of Nagoya.
04:37I want to eat Nagoya food on my way home after drinking at night.
04:41It is said that many people eat curry udon at the end after drinking alcohol in Nagoya.
04:52Wakashachiya also started in the middle of Sakae, a semi-urban area in Nagoya.
05:00How does curry udon taste?
05:05Curry udon is different from other udon restaurants.
05:09Curry udon has a strong taste.
05:11Curry udon is more spicy than normal curry udon.
05:15Curry udon is spicy.
05:16Staff eat curry udon.
05:19Curry udon noodles are very thick.
05:22Curry udon noodles are very thick.
05:29Curry udon noodles are very thick.
05:34Curry udon is hot.
05:37Curry udon is spicy.
05:39Curry udon has various flavors.
05:41Curry udon has a deep taste.
05:44Curry udon in Wakashachiya is sweet and spicy.
05:49Curry udon is sweet and spicy.
05:53Curry udon is sweet and spicy.
05:58Curry udon is sweet and spicy.
06:01Curry udon has a unique harmony of sweetness and spiciness.
06:06How does curry udon make this complex taste?
06:11I look at the kitchen.
06:14He is making curry powder.
06:21He makes a lot of curry powder.
06:26He makes curry powder together.
06:29He is making curry powder with soup stock.
06:33The taste of curry powder disappears.
06:35The taste of curry powder changes.
06:38Wakashachiya makes curry powder.
06:42He makes curry powder with curry powder.
06:48Curry powder is Wakashachiya's original.
06:52I don't know how to make curry powder.
06:55Only a limited number of people make curry powder.
06:59Curry powder in Wakashachiya is made only in the headquarters.
07:03It's a secret who makes it.
07:06I haven't heard of it.
07:09Curry udon is very thick.
07:14Curry udon has another point.
07:18Curry udon has a unique thickness.
07:23However, it is difficult to adjust the amount of curry powder.
07:31He is teaching the young staff.
07:36He teaches how to use curry powder and soup stock.
07:40He mixes curry powder with soup stock.
07:45He mixes curry powder with soup stock.
07:53He mixes curry powder with soup stock.
07:58He checks the thickness of the curry powder.
08:03He checks the thickness of the curry powder.
08:09He checks the thickness of the curry powder.
08:15He checks the thickness of the curry powder.
08:19It's difficult.
08:22Curry udon is cooked deliciously with secret spices.
08:27Curry udon goes well with Nagoya's specialty.
08:32Curry udon goes well with Wakashachiya.
08:37Curry udon has been designed.
08:40Curry udon is sold at a shopping mall for families.
08:44Curry udon is sold at 40 stores.
08:47Curry udon is ready.
08:50Please eat.
08:53Curry udon can be enjoyed by the family.
08:57Curry udon is not so spicy.
09:01I like thick noodles.
09:06Curry udon goes well with soup stock.
09:09Curry udon goes well with soup stock.
09:21Curry udon has a different texture.
09:25Curry udon is addictive.
09:28Curry udon is delicious.
09:31Curry udon is delicious.
09:36Curry udon is popular.
09:40Next is a curry udon restaurant in HIROSHIMA.
09:45Next is a curry udon restaurant in HIROSHIMA.
09:49Good morning.
09:52My name is MASAKI KOBAYASHI.
09:55Nice to meet you.
09:56How popular is MASAKI KOBAYASHI?
10:00There are 28 stores in HIROSHIMA.
10:02There are 14 stores in HIROSHIMA.
10:04This is a secret.
10:08This restaurant was established in 1989.
10:11All 28 stores are located in HIROSHIMA.
10:1525 stores are located in HIROSHIMA.
10:18This is a super local udon restaurant.
10:23It seems that there are many customers in the restaurant.
10:27What kind of udon do they serve?
10:31I thought so.
10:32What?
10:34Ramen?
10:35The story is different.
10:36This is a ramen restaurant.
10:39Ramen.
10:41Ramen.
10:43Udon.
10:45Ramen.
10:47There are many people eating ramen.
10:50This is a popular restaurant.
10:53This is a ramen restaurant.
10:55If you look at the table, you can see a lot of ramen.
11:00There is a lot of ramen on the table.
11:02It's delicious.
11:05That's right.
11:07Chuka soba, which tastes like soy sauce pork bone broth, is a very popular udon chain.
11:13It's almost the same, but Chuka soba is a little more popular.
11:18Is there a lot of Chuka soba?
11:20The number of udon sold in a year is 560,000 times.
11:24Chuka soba is 600,000 times.
11:29What kind of taste is it?
11:32I eat udon first.
11:39It's delicious.
11:41Thank you very much.
11:42It's soft.
11:43Chuka soba is Kansai style, so the soup stock is thin.
11:48The noodles are also soft.
11:53It's not as hard as cold udon.
11:56It's not as soft as Hakata udon.
11:58It's just right.
12:00The soup stock is Kansai style with kelp and several kinds of fish.
12:06It looks delicious.
12:08Kelp is expensive.
12:10But Chuka soba is more popular than udon.
12:14I eat udon.
12:17I want to eat udon.
12:19It's delicious.
12:21It's not greasy at all.
12:25I can drink it all the time.
12:27It's a taste that I can't get tired of.
12:29Both udon and Chuka soba are hard to eat.
12:35I have a simple question.
12:37It's hard to make udon and ramen, which are completely different soups, in the same shop.
12:46There is a place to make it.
12:48I make it in one place and sell it at a price of 28,000 yen.
12:51I sell what I made in the morning.
12:55I went to see the soup factory in Chikara.
12:59They are making udon soup stock from kelp.
13:04Next to it is the soup stock of Chuka soba.
13:15Chuka soba and udon are delicious in Chikara.
13:19In fact, it is very popular with some customers.
13:23There are many customers.
13:25Some customers eat udon and Chuka soba.
13:29It's a family.
13:32There are udon and Chuka soba.
13:35Even if you come as a family, you can eat whatever you like.
13:39In Chikara, everyone can eat what they like.
13:43In this family, the mother and sister eat udon.
13:47The younger brother eats Tantanmen without soup.
13:50Is that him?
13:52The younger sister's boyfriend is Chuka soba.
13:56Your boyfriend is in the beginning.
13:58Chuka soba is delicious.
14:00I eat Chuka soba once.
14:03I think it's a feature of Chikara that there are many choices.
14:07There are udon and Chuka soba.
14:12There are many people who put udon toppings on Chuka soba.
14:15For example, there are many people who put udon toppings on Chuka soba.
14:22There are many people who put udon toppings on Chuka soba.
14:29Chuka soba is delicious.
14:32His boyfriend is also eating Chuka soba.
14:34His boyfriend is also eating Chuka soba.
14:39This situation is very delicious.
14:43The last question.
14:45Is Chikara a udon restaurant or a ramen restaurant?
14:51However, the president of Chikara was shocked.
14:56Do you think Chikara is a udon restaurant?
14:59Originally, Chikara is a Japanese confectionery store.
15:03Originally, Chikara was a Japanese confectionery store that made sweets with mochi.
15:11Chikara is busy in the morning and is free in the afternoon.
15:16In the afternoon, Chikara sells udon.
15:20So.
15:22Ohagi.
15:26Customers of Chikara eat ohagi with Chuka soba and udon.
15:32It's a tradition.
15:34Ohagi is on the menu.
15:38So the customers.
15:41I think 90% of the customers are repeaters.
15:44Basically, there are only two stores in Oion.
15:49The rest of the customers are from Hiroshima.
15:56Chikara is a Chuka soba udon restaurant that is loved by the locals.
16:0090% of the customers are repeaters.
16:02Chikara sells udon, Chuka soba, and Japanese confectionery.
16:07Chikara is a local udon chain.
16:12Next, we came to Tatebayashi, Gunma Prefecture.
16:20We walked a little from Tatebayashi Station.
16:24We found a shop lined up in the rain.
16:28This is Hanayama Udon, which has a great store.
16:33There are five shops in a straight line around Gunma's main store.
16:40The fifth shop is HASHIDA SHACHO.
16:42It's a long line from the morning.
16:45It just opened.
16:48It's a local shop.
16:51Gunma Prefecture is a udon empire.
16:55The udon industry has been flour and water.
17:01There are many delicious udon shops in the prefecture.
17:06What kind of local udon is Hanayama making in Gunma Prefecture?
17:12Let's go inside the store.
17:15There are a lot of customers.
17:19Everyone is eating delicious udon.
17:24If you look closely, something seems to be different.
17:30It's a wide variety of udon.
17:33The width of the udon is very wide.
17:38Everyone is eating a lot of ribbon-like udon.
17:46What kind of udon is HASHIDA SHACHO?
17:50It's Onihimokawa Udon.
17:54Hanayama Udon's local udon is Onihimokawa Udon.
17:59In Gunma Prefecture, there is a wide variety of udon.
18:06It's called HIMOKAWA UDON.
18:10It is said that it will sell well if the width of the udon is wide.
18:15The width of the udon is 2 to 3 times the width of the normal HIMOKAWA UDON.
18:21It's Onihimokawa Udon.
18:25This is difficult to eat.
18:29The staff who like udon will eat this.
18:32This is very delicious.
18:35The width of the udon is wide, so the taste is strong.
18:38That's why the second generation came up with this menu.
18:41Hanayama Udon's Onihimokawa Udon has a strong taste.
18:46The width of the udon is wide, so the soup is well mixed.
18:51The width of the udon is wide, so the taste of the soup is well absorbed into the noodles.
18:58How much does this Onihimokawa Udon sell?
19:04It sells about 200 times a day.
19:08That's a lot.
19:11The president is also smiling.
19:14However, Hanayama Udon has another selling point.
19:23It's next to the store.
19:27Let's follow him.
19:31This is a place to sell souvenirs.
19:36This is a special Onihimokawa Udon.
19:39This is sold as a souvenir.
19:43The noodles are flat, so the water comes in and goes back quickly.
19:47This is suitable for souvenirs.
19:50Somen and Hiyamugi are only for summer.
19:56Hanayama Udon does not choose the season.
20:00This is sold all year round.
20:02How much does this Onihimokawa Udon sell?
20:04This Onihimokawa Udon is sold for about 1,500 yen.
20:07This Onihimokawa Udon is sold for 500,000 yen a year.
20:10This Onihimokawa Udon is sold for about 3,500 yen a year.
20:14This Onihimokawa Udon is sold for 200,000 yen a year.
20:16That's a total of 1.4 billion yen.
20:22How did you come up with the idea of selling noodles next to the store?
20:29We started as a noodle maker before we opened a restaurant.
20:35Is that so?
20:37That's right.
20:39Hanayama Udon is a noodle maker established in Meiji 27.
20:45They started a noodle shop 40 years ago.
20:49We sell noodles for about 1,500 to 1,600 yen.
20:53We sell noodles for about 1,500 to 2,000 yen.
20:58We sell noodles for about 4,000 yen.
21:00I see.
21:02That's more than double the price.
21:06When you make delicious noodles at the store, customers buy souvenirs on the way home.
21:12The person who received the souvenir wants to come to the store to eat again.
21:17When you come to eat, you get a souvenir again.
21:20It's a dream loop.
21:23Hanayama Udon is a noodle maker established in Meiji 27.
21:25Hanayama Udon is a noodle maker established in Meiji 27.
21:29Hanayama Udon is a noodle maker established in Meiji 27.
21:33When you enter the factory...
21:36Wow, that's amazing.
21:38Is that noodles?
21:40That's right. The noodles that have been washed are coming into the room.
21:45There are a lot of udon noodles hanging in the room.
21:49There are a lot of fans on the ceiling.
21:53What is this?
21:55What is this?
21:58When you enter the factory of Hanayama Udon...
22:01There are a lot of udon noodles hanging in the room.
22:04There are a lot of fans on the ceiling.
22:07What is this?
22:11This is a room that reproduces the atmosphere of the weather forecast.
22:17Weather forecast?
22:19Originally, when the udon noodles were made, they were made outdoors.
22:27Whether the weather is too hot or too cold, it's no good.
22:31In Gunma Prefecture, the noodles that are dried in the spring are the most delicious.
22:36So, to make delicious Himokawa noodles all year round,
22:40they thought of this indoor drying factory.
22:43The temperature in the spring is just right.
22:45And this fan is not just spinning.
22:50This is reproducing the Karakaze characteristic of Gunma Prefecture.
22:55The udon noodles are exposed to the wind for about 4 hours.
22:59The udon noodles rest for 30 hours.
23:04By doing so, the udon noodles are gradually matured.
23:09Is this a maturing udon noodle?
23:11This is the BANISH LOOP method that HASHIDA SANZO, the 4th generation, came up with.
23:17Hanayama Udon's Himokawa has a lot of ingenuity.
23:23Hanayama Udon has a wide range of food and souvenirs.
23:30It's not Himokawa, it's Oni.
23:32Oni Himokawa.
23:34If Hanayama is making Oni Himokawa, I want to make Oni Himokawa, too.
23:39Originally, it was a face-to-face company.
23:41I think they had the know-how in the first place.
23:44They are particular about it.
23:46The noodles are suitable for national distribution, so the sales will increase considerably.
23:52It looks like a horse.
23:57How should I eat this?
23:59If you eat it with sesame sauce, it will be chewy.
24:08This is very chewy.
24:10This is very chewy.
24:12You can put a baby on top of this.
24:16This is true.
24:18This is delicious.
24:20This is very chewy.
24:22This is a contract cultivation of wheat flour.
24:24It's chewy, but it's made of flour with strong elasticity.
24:28Did you change the type of flour?
24:29That's right.
24:31The soy sauce is also very delicious.
24:33This is very good.
24:34I thought it was like a horse.
24:37The taste is delicious.
24:38This is not a horse.
24:40This is Oni Himokawa made by the predecessor.
24:42This is not a horse.
24:44This is Oni Himokawa made by the predecessor.
24:46Young people don't think this is a horse.
24:48That's right.
24:49As a result, some people say this is a horse.
24:52You were lucky.
24:53That's right.
24:54I was lucky.
24:56We've seen a lot of things.
24:57Finally, we will ask Mr. Toriyama.
24:59What is your favorite local udon restaurant?
25:03This is after the commercial.
25:06This is delicious.
25:11This is delicious.
25:14Mr. Toriyama, what is your favorite local udon restaurant?
25:18There is a restaurant called NIKUNIKU UDON in FUKUOKA.
25:22This restaurant was opened in Kyushu 17 years ago.
25:26This restaurant is very delicious.
25:28Is that NIKUNIKU UDON?
25:30This is a stewed meat.
25:32On top of that is ginger.
25:35The soup is a double soup of beef and seafood.
25:39The soup is black.
25:41At first glance, it seems to have a strong taste.
25:44However, the soup is light.
25:45Do you think this restaurant is delicious?
25:46This restaurant is delicious.
25:47I went to this restaurant.
25:51Is this restaurant delicious?
25:52This restaurant is called DOKIDOKI UDON.
25:54Why?
25:55This restaurant used to be a place where bad guys gathered.
25:58You always say that.
26:02I entered the shrine.
26:05The shrine is built by HASHINO COMPANY.
26:08This is a consul's consul.
26:10This is an audio guide to the temple.
26:12After praying, look back.
26:24This is delicious.
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