がっちりマンデー!! 2024年12月15日 儲かる！地元うどんチェーン
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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.
01:49A day's worth of exercise.
01:52A day's worth of exercise.
01:54A day's worth of exercise.
01:58A day's worth of exercise.
01:59I've been exercising for 15 years.
02:02A day's worth of exercise?
02:04That's amazing.
02:06That's amazing.
02:10It's really delicious.
02:14Perfect!
02:15Let me introduce today's guests.
02:17Shigeiki Toriyama, editor-in-chief of Gekkan Shokudo, 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?
02:29I'm not a Kyoto person.
02:30I like soba noodles.
02:32It's okay if you like soba noodles, but you don't have to look down on it.
02:37That's right.
02:38Kobayashi, you like udon, don't you?
02:39I've been exercising for 15 years.
02:43A day's worth of exercise?
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 was the best.
02:54There are many udon restaurants all over Japan.
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 completely different.
03:13The shape of the noodles is also different.
03:15There are many udon restaurants all over Japan.
03:18Let's take a look.
03:19First of all, let's take a 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 is famous for curry udon.
04:08Curry udon is delicious.
04:12This is a curry udon chain that runs 40 shops in the Tokai region.
04:18How good is this curry udon?
04:22This curry udon is sold 750,000 times a year.
04:26This curry udon is sold 750,000 times 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 this curry udon taste?
05:05This curry udon is different from other curry udon.
05:09This curry udon has a strong taste.
05:11This curry udon is more spicy than ordinary curry udon.
05:15This is spicy.
05:16This is the staff's food.
05:19This noodle is very thick.
05:21This noodle is very thick.
05:28That's right.
05:32This noodle is very thick.
05:34This is hot.
05:36This curry udon is very delicious.
05:38This curry udon is spicy and has a deep taste.
05:44Wakashachiya's curry udon is sweet and spicy.
05:49At first, curry udon is sweet and spicy.
05:53After that, curry udon has a deep taste.
06:02This curry udon has a unique harmony of sweetness and spiciness.
06:07How do they make this complicated taste?
06:12I look at the cooking area.
06:15They melt curry powder and make curry udon.
06:21They make a lot of curry powder.
06:26They make a lot of curry powder and mix it with soup stock.
06:31But that's not the case.
06:33Then the taste of the spice will disappear and the taste will change.
06:38Wakashachiya makes a lot of curry powder to enhance the taste of the spice.
06:46Is that so?
06:48This curry powder is Wakashachiya's original.
06:52What is this?
06:53I don't know the secret.
06:55I see.
06:56Only a limited number of people make this curry powder.
06:59Wakashachiya's curry powder is only made at the headquarters.
07:04It's a secret who makes it.
07:07I've never heard of it.
07:08Is that so?
07:10The thickness of curry udon is very good.
07:15The other point of curry udon is the thickness of curry powder.
07:23However, it is difficult to adjust the amount of curry powder to make the best thickness.
07:31Suzuki-san is instructing the young staff.
07:35He teaches how to use curry powder and soup stock.
07:40I use the back of the ladle to mix the curry powder.
07:44Please don't mix it too much.
07:46If you mix it too much, the curry powder will be burnt.
07:49So don't mix it too much.
07:53He teaches how to mix the curry powder and soup stock.
07:57He also teaches how to adjust the amount of curry powder to make the best thickness.
08:03The size of the powder is like this.
08:06This is normal.
08:07This is a little hard.
08:09If you mix it too much, the powder will be smaller.
08:13So don't mix it too much.
08:20It's difficult.
08:23Curry udon is cooked deliciously with secret spices.
08:28It goes well with Nagoya's specialty.
08:32We use curry udon.
08:37Curry udon has been designed.
08:40We sell curry udon at a shopping mall for families.
08:44There are 40 shops.
08:47We have prepared curry udon.
08:50Please eat it.
08:52Kobayashi-san, please eat it.
08:54It's spicy, but you can enjoy it with your family.
08:58But it's not too spicy.
09:01I like thick noodles.
09:06It's delicious.
09:07It goes well with curry udon.
09:09It goes well with curry udon.
09:20I see.
09:21The texture of curry udon is different.
09:23It's delicious.
09:25I'm addicted to curry udon.
09:28Curry udon is delicious.
09:31It's not what you see below.
09:33It's delicious.
09:36Local curry udon.
09:40Next is a curry udon shop in Hiroshima.
09:45This is a curry udon shop in Osaka.
09:49Good morning.
09:50Nice to meet you.
09:52I'm Kobayashi Masaki, the president of this shop.
09:55Nice to meet you.
09:56How popular is this shop?
10:00This shop has 28 stores.
10:02This shop has 14 stores.
10:04This is a secret.
10:08This shop was established in 1989.
10:11All 28 stores are located in Hiroshima.
10:1425 stores are located in Hiroshima.
10:18This is a local udon shop in Hiroshima.
10:21This is a local udon shop in Hiroshima.
10:23It seems that the shop is very crowded in the afternoon.
10:27What kind of udon do they serve?
10:31I thought so.
10:34Ramen.
10:36This is a udon shop.
10:39Ramen.
10:41Ramen.
10:43Udon.
10:45Ramen.
10:47There are many people eating ramen.
10:50This is a popular shop.
10:52There are many people eating ramen.
10:55I don't know if you can see it from the outside.
10:57There are many people eating ramen.
11:00There are many people eating ramen.
11:02It's delicious if you eat it.
11:05That's right.
11:07For some reason, Chuka soba, which tastes like soy sauce pork bone, is a very popular udon chain.
11:14It's almost the same, but there are a lot of Chuka soba.
11:18Are there a lot of Chuka soba?
11:20The number of Chuka soba sold in a year is 560,000 times.
11:24The number of Chuka soba sold in a year is 600,000 times.
11:29What kind of taste is it?
11:32First of all, let's eat udon.
11:39It's delicious.
11:41Thank you very much.
11:42It's soft.
11:43It's Kansai style, so the soup stock is a little 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.
12:01The 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.
12:14Let's 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 one 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.
12:51After that, I make it and sell it at a price of 28,000 yen.
12:55I went to see the soup factory in Chikara.
12:59They are making udon soup stock from kelp.
13:04Next to them are pork bone and chicken bones.
13:09They cook Chuka soba soup for 6 hours.
13:15Chuka soba and udon are also 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.
13:29That's right.
13:30It's a family.
13:33There are udon and Chuka soba.
13:35It doesn't matter if you come as a family or not.
13:40In Chikara, everyone can eat what they like.
13:44In this family, the mother and sister eat udon.
13:47The younger brother eats Tantanmen without soup.
13:52The younger sister's boyfriend is Chuka soba.
13:56You have a boyfriend.
13:59Chuka soba is delicious.
14:00I eat this once.
14:03I think it's a feature of us that there are many choices.
14:08There are udon and Chuka soba, so there are many ways to eat.
14:12There are many people who put udon toppings on Chuka soba.
14:15For example, there are many customers who put tempura or beef on udon.
14:22From Chikara, it's a good idea to order Chuka soba and put udon toppings on it.
14:29Chuka soba is delicious.
14:32The boyfriend who came from outside the prefecture also tries Chuka soba with tempura toppings for the first time.
14:41It's hard to say that anything is delicious in this situation.
14:43The last question.
14:45Is Chikara a udon restaurant or a ramen restaurant?
14:48Which one is it?
14:51However, here is a shocking statement from the president of Kobayashi.
14:56Do you feel like a udon restaurant now?
14:59Originally, it was a Japanese confectionery store.
15:03Chikara was a Japanese confectionery store that made sweets with rice cake called Chikaramochi, which is transmitted in Hiroshima.
15:12Making Japanese confectionery is busy in the morning and you will be free in the afternoon.
15:16Then, you can sell udon for lunch.
15:20So...
15:21What is this?
15:23Ohagi.
15:26Customers from Chikara eat ohagi with Chuka soba and udon.
15:32It's a tradition.
15:34Ohagi?
15:35The menu has a lot of ohagi.
15:38So, the customers...
15:41I think about 90% of customers are repeaters.
15:44Basically, there are only two shops in a place where there are many tourists.
15:49The rest of the shops are where many people from Hiroshima come.
15:52It's a private restaurant.
15:53It's a private restaurant.
15:55Hiroshima's private restaurant.
15:57Chuka soba, which is loved by the local people, is also a udon restaurant.
16:0090% of the customers are repeaters.
16:02Chikara is famous for udon, Chuka soba, and Japanese confectionery.
16:09Local udon chain.
16:12Next, we came to Tatebayashi in Gunma prefecture for local udon.
16:20When we walked a little from Tatebayashi station,
16:24we found a shop with a queue even though it was raining.
16:28This is Hanayama Udon, which is in front of a great shop.
16:34It seems that there are five shops in a straight line around Gunma's main store.
16:40President Hashida, the fifth generation.
16:42It's a long line from the morning.
16:45It just opened.
16:48It's crowded.
16:51Actually, Gunma prefecture is a udon empire.
16:55The udon is made with flour and delicious water that can be easily obtained at work.
17:01There are many delicious udon shops in the prefecture.
17:06What kind of local udon is Hanayama making in Gunma prefecture, an udon empire?
17:12When we entered the shop,
17:15there were a lot of customers.
17:19Everyone is eating udon deliciously.
17:24If you look closely, something seems to be a little different.
17:30It's a wide variety of udon.
17:33The width of the udon they are eating is very wide.
17:38Over there and over here,
17:42everyone is eating a ribbon-like udon.
17:46President Hashida, what kind of udon is that?
17:50It's Onihimokawa.
17:52Onihimokawa?
17:54Hanayama Udon's local udon is Onihimokawa udon.
17:59Originally, in Gunma prefecture,
18:02there is a wide, flat udon with vegetables and mushrooms.
18:07It's called Himokawa udon.
18:10If you make the hem of the udon super wide, it will sell well.
18:15The width of the udon is 2 to 3 times or 5 cm wider than the normal hem.
18:21That's Hanayama Udon's Onihimokawa.
18:25But this is hard to eat.
18:29So the staff who like udon gave it a try.
18:32It's really delicious.
18:34The umami is amazing.
18:36The width of the udon is wide, so the taste is absorbed immediately.
18:39That's why the second generation came up with this menu.
18:41That's right. Hanayama Udon's Onihimokawa has a great umami.
18:46The width of the udon is wide, so the soup is well mixed.
18:50In addition, the surface area is wide, so the taste of the soup is well absorbed into the noodles.
18:57I see.
18:59How much does this Onihimokawa udon sell?
19:04It sells about 200 times a day for lunch sales.
19:08That's quite a lot.
19:10That's right.
19:12The president is also smiling.
19:14However, Hanayama Udon has another way to increase the sales.
19:23It's next to the store.
19:26Let's follow him.
19:31This is a place to sell souvenirs.
19:35This is a famous 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.
19:49I see.
19:51Onihimokawa udon is suitable for summer.
19:56However, Hanayama Udon does not choose the season.
20:00Hanayama Udon sells for a year.
20:02How much does this Onihimokawa udon sell?
20:04This Onihimokawa udon sells for about 1,500 yen.
20:07This Onihimokawa udon sells for 500,000 yen a year.
20:10This Onihimokawa udon sells for 3,500 yen a year.
20:14This Onihimokawa udon sells for 200,000 yen a year.
20:16In total, this Onihimokawa udon sells for 1.4 billion yen.
20:21How 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.
20:39Hanayama Udon is a noodle maker established in Meiji 27.
20:45They also started a noodle shop 40 years ago.
20:49This Onihimokawa udon sells for 1,500 to 1,600 yen.
20:53This Onihimokawa udon sells for 1,500 to 2,000 yen.
20:58This Onihimokawa udon sells for 4,000 yen.
21:00I see.
21:02This Onihimokawa udon sells for more than double the price.
21:06When you make delicious noodles at the store, customers buy souvenirs for you.
21:12The person who got the souvenir wants to come to the store to eat.
21:17When you come to the store to eat, you will get a souvenir again.
21:21This is a dream loop.
21:23Hanayama Udon makes delicious Onihimokawa udon.
21:29Hanayama Udon is particular about how to make Onihimokawa udon at a special factory.
21:33Let's go inside the factory.
21:36Wow!
21:38Are those noodles?
21:41Yes, they are.
21:45There are a lot of Onihimokawa udon in the room.
21:49There are a lot of fans on the ceiling.
21:53What is this?
21:58When I entered the factory of Hanayama Udon, there were a lot of Onihimokawa udon in the room.
22:04There are a lot of fans on the ceiling.
22:08What is this?
22:11This is a room that reproduces the environment of Onihimokawa udon in the room.
22:17Onihimokawa udon?
22:20Originally, when making Onihimokawa udon, we made Onihimokawa udon outdoors.
22:27However, the weather was too hot and cold.
22:31In Gunma Prefecture, Onihimokawa udon made in spring was the most delicious.
22:35The reason why Onihimokawa udon was the most delicious was this factory.
22:42The temperature of spring is just right.
22:45This fan is not just spinning.
22:49This is reproducing the Karakaze in Gunma Prefecture.
22:54It is exposed to the wind for about 4 hours.
22:59It takes 30 hours to dry and rest the dough.
23:03By repeating this process, the dough is gradually matured.
23:10This is the Banish Loop method invented by Sanzo Hashida.
23:18Hanayama Udon's Onihimokawa udon has a lot of ingenuity.
23:24Hanayama Udon is a wide range of food and souvenirs.
23:30This is not Onihimokawa udon, but Onihimokawa udon.
23:34If Hanayama Udon makes Onihimokawa udon, I will also make Onihimokawa udon.
23:39Hanayama Udon is a noodle company.
23:41Hanayama Udon has a lot of know-how.
23:44Hanayama Udon is particular about noodles.
23:46Hanayama Udon is suitable for national distribution.
23:49Hanayama Udon will increase sales.
23:51This is Ryotei's Yuba.
23:57How should I eat this?
23:59If you eat this with soy sauce, it will be chewy.
24:08This is chewy.
24:10This is very chewy.
24:12You can put a baby on top of this.
24:14Really.
24:19This is true.
24:22This is delicious.
24:24This is very chewy.
24:26This flour is cultivated.
24:29This flour is chewy and elastic.
24:33This is a change.
24:36This soy sauce is also very delicious.
24:38I thought this was like bae.
24:41But this is delicious.
24:43This is not bae.
24:45This is Onihimokawa udon made by my predecessor.
24:47Young people are not like bae.
24:49As a result, some people say this is like bae.
24:53You are lucky.
24:54You are lucky.
24:56We have seen various things.
24:58Finally, we will ask TORIYAMA.
25:00What is TORIYAMA's recommended local udon chain?
25:03This is after the commercial.
25:11This is delicious.
25:14What is TORIYAMA's recommended local udon chain?
25:18There is a chain called MIKUNIKU UDON in Fukuoka.
25:21There is a chain called MIKUNIKU UDON in Fukuoka.
25:23There are 17 shops in Kyushu.
25:26This chain is very delicious.
25:28Is that a meat udon?
25:30There is a stewed meat on top of that.
25:33There is also ginger on top of that.
25:35The soup is a double soup of beef and seafood.
25:39The soup is black.
25:41At first glance, it looks like it has a strong taste.
25:44However, it has a light taste.
25:46I think it's delicious.
25:48I go to the restaurant that was established here.
25:51Is the udon there delicious?
25:53It's called DOKIDOKI UDON.
25:55It used to be a place where bad guys used to hang out.
25:58You always say that.
26:02I enter the shrine.
26:05I make a shrine torii.
26:07I make a shrine torii.
26:09I make a shrine torii.
26:13I look back after praying.
26:22I make a shrine torii.
26:24I make a shrine torii.