そ～だったのかンパニー 2024年11月24日 職人技機械化！全国トップクラスの製麺機会社
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00:00Ramen has been evolving since the beginning of the Reiwa era.
00:07It's a fierce battle between the best and the worst.
00:13One of the most important elements is the noodles.
00:17Do you know that there is a company that has achieved a revolution in this field?
00:25This is Suzuki Noodle Co., Ltd. in Okayama Prefecture.
00:31Ramen, udon noodles, and soba noodles.
00:34Suzuki Noodle Co., Ltd. has developed a machine that supports noodle production all over Japan.
00:38Its production volume is the highest in the country.
00:44The company has mechanized the process that was intended for craftsmen.
00:49Suzuki Noodle Co., Ltd. has brought about many innovations.
00:52There are various processes.
00:54The symbol of this is the hand-pulled noodles machine.
00:58It's very fast.
01:00The process of hand-pulling noodles was reproduced by machine.
01:03It's been more than 90 years since its development, and it's still active all over the country.
01:10Now we have to use the hand-pulling method.
01:15There was a strong desire to protect the bodies of famous craftsmen.
01:23The company has brought about changes one after another in the noodle boom of udon noodles, ramen, and soba noodles in Japan.
01:30This time, we're going to find out if that was the case with the company that mechanized the craftsmen's work.
01:45Kamogata Town, Asakuchi City, Okayama Prefecture
01:58Kamogata Town, Asakuchi City, Okayama Prefecture
02:04Suzuki Noodle Co., Ltd. has been passionate about noodle production for over 100 years.
02:14They mainly develop noodle machines that produce noodles such as udon noodles and ramen noodles.
02:20The company's goal is to mechanize the craftsmen's work.
02:27The story began in the 1920s when they started making hand-pulled noodles.
02:36It was more than 100 years ago.
02:39Kamogata Town is an ideal place for making noodles, blessed with clean water, salt from Setouchi, and high-quality flour.
02:50Hand-pulled noodles have been popular here since the Edo period.
02:58Hand-pulled noodles are made with a traditional method of twisting the dough and stretching it.
03:04Delicate and uniform noodles are born.
03:10At that time, most of the process was hand-pulled.
03:15In particular, the hand-pulling process put a great burden on the craftsmen's bodies.
03:22While struggling with stiff shoulders and back pain, they wrapped the dough on a stick for eight hours a day.
03:30The craftsmen kept challenging themselves to their limits.
03:34Now, let's see what this hand-pulling process is all about.
03:43This process of carefully twisting the dough on a Japanese stick is a test of craftsmanship and discipline.
03:53President Suzuki also did hand-pulling for this interview.
03:57President Suzuki himself did this.
04:01The shoulders, the back, and the neck are very tight.
04:15The founder, Mr. Yaichi, who did this tough hand-pulling process himself, came up with an idea.
04:22He wondered if this process could not be done by machines.
04:27One hand-pulling craftsman started to develop a machine in Asake City.
04:32When I saw the development of the machine, I thought,
04:38what is Mr. Suzuki doing? It's different from what I had imagined.
04:50I thought that a simple hand-pulling craftsman could not create such a dream-like machine.
04:58However, no one imagined that this idea would continue to be used on the battlefield for more than 90 years.
05:10How did this dream come true?
05:17I love noodles, so I must have helped a lot while I didn't know.
05:22It's a machine made by a craftsman who wasn't an expert in making machines.
05:27I'm curious about that.
05:30We have President Suzuki of Suzuki Noodle Company in the studio.
05:34Nice to meet you.
05:36How long have you been in business?
05:39This is my fifth generation.
05:42I've been in business for 23 years.
05:46Are there many companies in Kamogata that make noodles?
05:51There are more than 10 companies in Kamogata.
05:54When we first developed the machine, there were more than 100 noodle factories.
06:02It was a very famous production area.
06:06We started kneading at 1 or 2 a.m.
06:10We mixed flour and salt water and stretched it.
06:13Finally, the noodles were made at 5 or 6 p.m.
06:16We worked for 16 hours a day.
06:21You worked all day except for sleeping.
06:24We always wanted to make delicious noodles in a short time.
06:33Before we started making noodles, we had a production line.
06:43We took out the string from the noodles and wrapped it in a wooden frame.
06:48I have an image of that.
06:50We applied that to the process of making noodles.
06:54I see.
06:55You applied that to the process of making noodles.
06:58That's right.
07:00You applied that to the process of making noodles.
07:02That's right.
07:04He stretches the dough while twisting the noodles.
07:12Why is twisting the noodles so important?
07:19If you don't twist the noodles, the noodles will break.
07:25Twisting the noodles will strengthen the noodles.
07:28Twisting the dough will give the noodles strength and elasticity.
07:33If you look at the cross section of the twisted noodles, you can see that the fine fibers are intertwined.
07:39This makes the noodles hard to cut and firm.
07:46If you stretch the twisted dough,
07:51the noodles will not stretch and break.
07:57On the other hand, if you stretch the dough that is not twisted,
08:05the noodles will break and the noodles will not be a product.
08:12How can we reduce the burden of this hard work?
08:16Mr. Iaichi, the founder, took a bold challenge to make a machine.
08:25After five years of trial and error,
08:30a machine was finally completed.
08:34With this simple machine, can we reduce the burden of this hard work?
08:41It's been more than 90 years since the development of this machine.
08:45Let's go to the factory where this machine is still in use.
08:50Look at this.
08:52It's moving at a great speed.
08:56It's a great speed.
08:58If you put the dough on a stick and move it,
09:01the dough is wrapped in two meters of dough in a matter of seconds.
09:12If you look closely,
09:15you can see that the dough is well twisted.
09:18This factory, which makes four tons of twisted noodles a day,
09:23has been using this machine for more than 50 years.
09:27I think it's impossible to make the same amount of noodles
09:33without using this machine.
09:42How did he reproduce the twisted noodles?
09:47Here is the secret.
09:49This part where the noodles come out.
09:52Let's take a look at the black point and see it in slow motion.
09:57Wow.
10:00The noodles are twisted by rotating.
10:08In this way, the craftsman's twisted work was successfully reproduced by machine.
10:16The speed is completely different.
10:18Even the employees of the factory can't hide their surprise.
10:23I don't think it's easy to come up with such an idea.
10:32I think it's a revolutionary machine.
10:36With this machine,
10:38the work of wrapping noodles for eight hours a day was reduced to only one hour.
10:44After experiencing a dramatic efficiency,
10:47it became popular among the noodles craftsmen around him.
10:55In the meantime,
10:57Mr. Yaichi made a surprising move.
11:03He also provided this technology to other craftsmen.
11:10At that time,
11:12I think it was the beginning of the cooperation
11:15to make each other's production easier.
11:17At that time,
11:19there were more than 100 companies making noodles.
11:22I think it was the origin of everyone's enthusiasm.
11:28This machine, which is indispensable for making handmade noodles,
11:31spread all over the country
11:33and grew until it was adopted by about 800 factories.
11:40He wants to help people who make noodles
11:43and liven up the noodle industry.
11:45Without this invention, which greatly reduced the burden of craftsmen,
11:50the history of noodles may have been different.
11:58After that, the company expanded its business
12:02not only to handmade noodles but also to udon noodles and ramen noodles.
12:06As the factory was expanded due to the rapid economic growth,
12:10the sales increased steadily.
12:13However,
12:18the price competition was declining
12:21as a large-scale manufacturer started to join.
12:23The demand of the company decreased dramatically.
12:26It was in a desperate pinch.
12:31However, a new chance came.
12:36It was the arrival of Don Boom,
12:39which started with the opening of Seto Oashi.
12:44If we make such a machine now,
12:46it may be a privilege to protect ourselves.
12:52But we want to help craftsmen.
12:54It's great that the spirit is still there.
12:57Thanks to that, the company expanded
12:59and we were able to get a lot of delicious noodles.
13:03It's been 90 years since the development of VTR.
13:06It's still in use.
13:08Is it still the same machine?
13:11The function is the same.
13:14It's a machine that repeats the model change every year
13:19due to noise problems, safety, and security.
13:23Are other companies making noodles now?
13:26At first, the company started to develop and sell
13:29the same kind of noodles.
13:33However, it has been 5 or 10 years since the company graduated.
13:38Currently, we are the only company making noodles.
13:41That's great.
13:44It means that most of the noodle makers
13:47are using the machine of the company.
13:49That's right.
13:51My specialty is Miwa Somen.
13:53Miwa Somen has this machine in all factories.
13:57In all factories?
13:59Yes, in all factories.
14:01Thank you very much.
14:03By the way, I'm a fan of Ibono Itoha.
14:06We have more than 400 factories.
14:08We use several machines per factory.
14:11We use several times more machines.
14:14Thank you very much.
14:17That's great.
14:19It means that you have helped craftsmen.
14:23That's right.
14:25What kind of techniques did the company use
14:28when the noodle boom came?
14:35In the 1980s,
14:38large-scale noodle makers entered the noodle making market one after another.
14:42The company was involved in a fierce price competition.
14:47In terms of cost, it couldn't compete,
14:50and the demand gradually decreased.
14:53We were at the bottom of the company.
14:56What should we start with?
14:58What should we do?
15:00We couldn't sleep.
15:02We couldn't sleep.
15:04We had to do something.
15:09At that time, a new noodle boom came.
15:15In 1988,
15:18tourists came to Kagawa Prefecture from Seto Inland Sea.
15:21The noodle boom came.
15:26Kusamuki Udon became popular
15:31and sold well as a souvenir.
15:35That's right. It's a souvenir.
15:38However, the noodle factory couldn't reproduce the hand-made noodles.
15:46That's right.
15:47When craftsmen make noodles,
15:50they stretch the dough while rotating it,
15:53and the dough overlaps in a complicated way,
15:56creating a strong waist and elasticity.
16:01However, it was difficult to reproduce the hand-made waist
16:05just by stretching it in one direction with a machine.
16:08I see.
16:10People who make noodles
16:12carry a sign called Konba-sanuki.
16:14I was given the idea of making it into a shape.
16:20Konba-sanuki was the biggest noodle boom in the past.
16:25It was a difficult task,
16:27but if we could solve it,
16:29it would be a big chance for us.
16:37The company continued to reproduce the Konba-sanuki waist
16:41with a machine.
16:47How can we reproduce the strong waist with a machine?
16:52The development was focused on how to twist the dough on the board.
16:57After three years of planning and trial and error,
17:01this machine was finally completed.
17:07It's a big machine.
17:08Little by little.
17:12The dough on the board is twisted and folded.
17:20Finally, it returns to one piece of dough again.
17:26This process is the key to reproducing the waist and elasticity on the noodles.
17:33By unfolding the folded dough,
17:39we can re-create a vertical structure.
17:45By overlapping the folded dough on the board
17:49and stretching it on the board again,
17:51the dough stretches in various directions
17:54and forms a complex structure.
17:57This is the waist.
17:58With this machine,
18:00we can reproduce the strong waist,
18:03which is close to a hand-to-hand combat.
18:07At this factory,
18:09which introduced the Konba-sanuki machine eight years ago,
18:12we make udon noodles and somen noodles.
18:15Not only does the noodles have a strong waist,
18:18but also the productivity has improved significantly.
18:21The noodles are weak overall.
18:23We wanted to make strong noodles.
18:25When we used this machine,
18:26we were able to reduce the loss of meat.
18:31Mr. Masuda and Mr. Iyashima,
18:33please feel the strength of the udon noodles made by the machine.
18:39We have prepared the udon noodles made by the Konba-sanuki machine.
18:45Please try it.
18:47It's a little thinner than the Konba-sanuki udon noodles we know.
18:51That's right.
18:53The actual Konba-sanuki udon noodles
18:55take about 20 minutes to cook.
18:58At home,
19:00it's hard to ask for 20 minutes,
19:03so we make it a little thinner.
19:05How long does it take to cook?
19:07It takes about 12 minutes.
19:09It's about the same time as pasta.
19:12Let's eat.
19:14It's delicious.
19:19It's thinner than I imagined, but it has a strong waist.
19:23I don't feel uncomfortable.
19:25It's delicious.
19:27I used to buy Konba-sanuki udon noodles as a souvenir,
19:30but I'm very grateful that the udon noodles have a strong waist.
19:35I think Tsurumi is important.
19:38There is something like a throat.
19:40We eat with our throats.
19:41I don't think there are many udon noodles that are expressed like this.
19:46It was delicious. Thank you.
19:50Next is ramen.
19:52What is the machine developed by the company?
20:01Ramen is a trend of noodles since the 1990s.
20:05Ramen.
20:07It's delicious.
20:09Ramen is a trend of noodles since the 1990s,
20:13and a shop that provides a unique drink has been born.
20:20What attracted attention was not only the soup,
20:24but also the shop's particularity.
20:26Jika Seimen.
20:28There are many shops that sell Jika Seimen.
20:30While many shops sell Jika Seimen,
20:36the company developed this small Seimen machine in 2007.
20:44It is developed as an innovative Seimen machine
20:48that can perform all processes in a space of about a square meter.
20:53I often see this.
20:57This machine was introduced by a Chinese seafood restaurant
21:01that sells noodles in Okayama City.
21:05The space that used to be a warehouse
21:08has been converted into a Seimen room,
21:10and the dough is kneaded by hand, stretched, and cut.
21:15The biggest feature of this Jika Seimen machine
21:18is that you can easily make the ideal noodles of each shop.
21:22You can beautifully reproduce the craftsmanship of the craftsmen.
21:25Here, the smooth texture of medium-thick noodles
21:28that fit perfectly with the spicy soup is made.
21:35It's delicious.
21:37The surface has a glossy finish,
21:40which leads to the smoothness.
21:43It's very helpful.
21:49The Jika Seimen machine has revolutionized Japanese noodle culture.
21:52Suzuki Noodle Co., Ltd.
21:55Along with the worries of the craftsmen,
21:58we have grown together while solving each and every problem.
22:02We will continue to support the future of noodle culture.
22:10Noodle is really indispensable in our culture,
22:14in the culinary culture.
22:17Seimen machines are a must-have for restaurants.
22:20There is a program called Seimen machine in the shop,
22:24and we also go there.
22:26I just realized that I've seen it before.
22:29It's Suzuki Noodle Co., Ltd.
22:31Thank you very much.
22:33There are some people who don't like wheat flour.
22:38For example, gluten-free.
22:40The demand is increasing,
22:42but is there anything for that?
22:45Well, actually,
22:47we are developing a tool to make rice noodles.
22:53For gluten-free people,
22:56we are developing a tool to make noodles
23:00with rice, for example,
23:03or other grains.
23:06We are developing such a tool.
23:10Let's make noodles with everything.
23:14I'm looking forward to it.
23:15I'm looking forward to it.
23:17We will continue to develop a new style
23:21for the next 120 or 130 years
23:26in order to catch up with the survival of the noodle industry.
23:34We will continue the challenge.
23:38Mr. Ayashima, please tell us about today's topic.
23:42Today,
23:45I'm going to talk about the mechanical skills of craftsmen.
23:48It's a craftsmanship.
23:51Originally, it was made by a craftsman who made noodles.
23:58I was impressed by the fact that
24:02there is a lot of handwork in mechanical skills.
24:08I learned today that it is more beneficial for us
24:14to develop such skills.
24:18That's great.
24:20I'm looking forward to it.
24:22Thank you very much for today.
24:24Thank you very much.