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This time we visited "Shota's Udon" located along a highway in Gujo City, Gifu Prefecture. Shota trained at popular udon restaurants in Kagawa and Aichi prefectures before opening his own store here. The vegetables used in the restaurant are grown in his grandmother's field and locally grown, and the iriko (dried sardines) are imported from Ibukijima. The owner and the grandmother are responsible for making udon noodles, tempura, and side dishes, and they run the restaurant together. 81-year-old wake grandmothers up at 6 :00 am to go to the fields, then cooks breakfast for everyone at the restaurant, prepares it, and takes a break from about 2:00 to 4:30 pm before returning home at 10:00 pm She says that she enjoys spending time with her grandchildren every day, and that she is looking forward to working at the store with them. Watching them together, I got a warm feeling from the way they cared for each other, and this atmosphere seemed to be reflected in their udon noodles. Shota-san has absolute faith in his grandmother's sense of taste, and he says that the batter for his very popular tempura and the addition of second broth to the batter were her ideas. I also had a bowl of tempura rice and udon noodles with the special sauce, and the batter was really tasty, even without any sauce. The udon noodles, made with special ingredients, were also very smooth and smooth, making me want to keep eating them as long as I wanted. Thank you very much.
Shota's Udon
945 Shinmachi, Yawata-cho, Gujo City, Gifu Prefecture
/ shota.no.udon_gujo
00:00 Digest
01:20 Start of main story
01:50 Harvesting vegetables in the field
06:16 Making Inari Sushi with Grandma
10:12 Noodle-making operation
17:40 Frying lots of tempura
18:08 Opening of the restaurant
20:30 Curry udon
21:10 Kake Udon
21:35 Aketa Butter Kamatama Udon
28:40 Tendon
35:53 Carbonara Udon
37:30 Actual meal