毎日おかず１００種類！凄腕お母さんたちが働く爆売れ惣菜スーパーに密着

毎日おかず１００種類！凄腕お母さんたちが働く爆売れ惣菜スーパーに密着

(Owner) I think of my customers as family, (Owner) so even if you eat our food every day, (Owner) it won’t upset your stomach. (Regular) The side dishes here are handmade, so you can eat them without worry. You probably won’t find sushi rolls with this many fillings anywhere else. The fish is ready. (Owner) We make a little over 100 types of side dishes every day. The sashimi is also delicious. Soba noodles with plenty of toppings. A wide variety of fried foods and tempura. Here you are. Thank you. Hakusan City, Ishikawa、Japan Founded in 1953, Osakaya is a local supermarket popular for its prepared side dishes. Parking in front of the store. The president, Hiroko Ogawa. 6:19 AM. The day’s work begins with assembling the dishwasher. You probably won’t find many places that disassemble their dishwasher this much to clean it. It’s the size you’d find in a central kitchen, not the size for a small town side dish shop. We wash pots and pickling tubs… Because we make a huge amount every day, there’s a lot to wash. We make a little over 100 types every day. The menu changes daily, so I’ve never counted them exactly. I don’t think any other place uses oil as clean as ours. What I’m adding now is new oil, but… we filter and clean the oil after a day’s use. I think of my customers as family, so even if you eat it every day, it’s easy on the body, it won’t upset your stomach. We run an electric current through our oil. This suppresses oil absorption. It can be suppressed by 40 to 50 percent. The frying time for the food itself also becomes much shorter, and when you eat it, it’s crispy. Turning on the lights. Japanese mustard spinach and regular spinach for the side dishes. Boiling the Japanese mustard spinach. Washing the boiled spinach. Squeezing out the water. Ms. Ogawa’s father (the previous owner). Arranging packs of sashimi. They also have a rich selection of fresh fish, but there’s less today because the market is closed. Ms. Ogawa has four children. As a mother of four, I understand the demand for this kind of work. Like when you need just one more dish for dinner. We don’t use things like instant “ohitashi mix.” Everything is seasoned with soy sauce, sugar, mirin, and other traditional seasonings. We don’t use instant “goma-ae mix” or things like “so-and-so dressing.” Her father, the previous owner, is also in charge of purchasing from the market. They say the bottom trawling season has started, but in reality, there are few fish. The price of everything is going up, you know? Amidst that, choosing things that customers can actually afford and finding them is the hardest part of the job. Whelk. Sea bream. Sardine. Mackerel pike. Her niece comes to help out. Peeling a lotus root. Grinding it in a mixer for lotus root cakes. Noodles for hiyashi chuka (chilled Chinese noodles). Udon. (Our supplier) tells us, “You’re the only ones who use real mirin.” Everyone wants to cut costs, so they use cheaper alternatives, but we never use those things. The meat section. (Staff) Is it all domestic? We try to stock a variety of types. (Staff) Is it all domestic? We try to stock a variety of types. (Staff) You have a wide variety. The quantity is less than a large supermarket, though. The fried tofu pouches for our inari sushi, we don’t just stuff the ones we get from a supplier. We season them properly ourselves before stuffing them. Our sushi is very well-received, and it’s one of our most popular items. The customer base is different in the morning and afternoon. The morning customers are often elderly people living alone, or elderly couples. People who don’t need large portions, or households that don’t use the stove much. Our products are handmade, not factory-produced, so in that sense, they are highly valued. I’m also an officer in the local shopping district association, so I work to bring people to this traditional town, as part of the entire shopping district’s activities. Potato salad. Grilling mackerel. Salmon. The fish is ready. Soaking it in the sauce. Pan-frying thin slices of fried tofu. 7:24 AM. One after another, the side dishes are completed. There are five of us siblings. I’m the youngest, and my other sister, who is in charge of plating, will be here a little later. After all, if the cooks don’t come in first, the plating team has no work to do, so our start times are staggered. Making onigiri (rice balls). Preparing vegetable deliveries. We deliver to about 13 places, including kindergartens. We always deliver in the morning so we can hand it to them directly. Heading out for delivery. Inside the store, the work of plating the side dishes continues. The assorted oden, simmered to perfection, looks delicious. Stuffed bell peppers. Filling them generously with the meat mixture. The stuffed bell peppers are ready. Prepping fried foods like tempura. Pumpkin tempura. Frying cutlets. Salmon. We’ll make it into foil-grilled salmon or meunière. Simmered squid and daikon radish. Prepping katsu and other fried cutlets. Prepping stuffed eggplant tempura. Coating it with batter. Fried pork rolls with cheese. Ham and potato. As supermarkets started to become chains, and we started to struggle with their price wars, my mother and father saw a store out of the prefecture that was thriving by selling prepared side dishes like this, so we started doing it. From there, we gradually changed our business model. Sprinkling with aonori (green laver). Stuffed bell peppers. Pouring the thick sauce over it. Making omelets. Each omelet is made by hand. They are definitely healthy and good for you. Spaghetti salad. Chirashi sushi. Mixing shiso and Japanese ginger into the sushi rice. Eel. First, it’s grilled in the oven. Unaju (eel over rice). Simmered potatoes and herring. Beef and burdock root shigureni (simmered in soy sauce and ginger). Simmered shiitake mushrooms. A large batch of fried sweet potato tempura. Simmered pumpkin. (Chashu) First, cut it to your desired size, then add sauce and heat it in the microwave. Gyudon (beef bowl). Hiyashi chuka, Katsudon. Tempura udon. Nameko mushroom soba. Tendon (tempura bowl). There’s a wide range of quality when it comes to nori seaweed, but this one is crisp and the aroma is completely different. It enhances the flavor of the fillings. The nori makes all the difference. The thickness is about the same as a normal one, but it has more fillings than the sushi rolls you usually find in stores. I don’t think you’ll find sushi where even the fillings inside are handmade. With Osakaya’s side dishes, you can get plenty of vegetables. That’s one of our selling points. Convenience store meals might fill you up, but they don’t contain many vegetables. (Staff) When did you become the president? About 6 or 7 years ago. Originally, my father was the president. I was just helping out, and I wasn’t planning on taking over. But when my mother passed away, when someone is suddenly gone like that, I realized that handing over the company would be difficult. So I thought it would be better to change generations sooner rather than later. Simmered Japanese mustard spinach and fried tofu. Rolling up nagaimo yam, shiso leaf, and plum with pork. It’s a healthy side dish. Cutting the sushi rolls made earlier. You probably won’t find sushi rolls with this many fillings. It’s ready. Lining up the freshly made side dishes one after another. There’s such a wide variety, it’s hard to choose. Opening at 10:00 AM. Hours: 10:00 AM – 6:30 PM / Closed: Sundays & Holidays
Evening Freshly-Made Market: Mon-Fri, starts at 4 PM. Customers start coming in right as the store opens. A couple comes into the store. A customer choosing a sushi roll. The cashier. In the morning, it’s mostly housewives. We start selling our daily bento box at 11:30, and sometimes a line forms. Customers know the market is closed on Wednesdays, so today might be a little slower. I come here often. The fruit here is delicious. I come every day. Because they have home-style side dishes. The portion sizes are just right, which is perfect. It’s ideal for elderly people. Over 100 types of side dishes are lined up. Reasonably priced side dishes. Great for people living alone and the elderly. You can enjoy many different flavors in small portions. A customer carefully choosing side dishes. This customer also buys the side dish they came for. Checking out. The customer in the blue shirt also buys some side dishes. A regular customer. I come here once or twice a week. Yes, we’ll be waiting for you. I have them prepare fish for me, and they cut it so beautifully. Not just for sashimi, but for any fish, like horse mackerel. It’s very delicious. I came here once the other day, liked it, and now I’m back for the second time. I come about once every three days. My family has gotten smaller, and my workplace is now closer to here, so it’s very convenient. I buy side dishes and dessert. They’re delicious. The rush of customers doesn’t stop! A regular customer. (Staff) How many times a week do you come? About three times a week. Sashimi, fresh fish, and the side dishes are handmade, so I can eat them without worry. And they’re made deliciously. This customer buys five side dishes. The side dishes are selling fast. (Staff) What do you usually buy? Always side dishes. We’re a two-person household, so it’s helpful that they have small portions. I use their side dishes every day. They have many kinds of desserts here, they didn’t have it today, but I love their almond tofu. It’s like a little luxury, as convenient as a convenience store, but you get something made with carefully selected ingredients from scratch. That’s what I want people to enjoy, so that’s how I make them. The popular daily bento box. It’s a very reasonable 680 yen each. Limit one per person. Throughout the week, the contents of the bento are different every single day. For example, a customer might think, “This was delicious in the bento, so I’ll buy it on its own next time.” We include a variety of items daily so customers can get to know our different flavors. I design them so people can eat a lot of vegetables. I’ve decided to make takikomi gohan (mixed rice) on Wednesdays. It’s a different kind each week. In the summer, it might be corn rice, and in the fall, salmon and mushroom rice. Assorted tempura. Packing it into a container. Here you are. Thank you. Not every day, but maybe 3 or 4 times a week. It’s easy because I don’t have to cook. That’s why I use this place. A lineup of fried foods. I come 2 or 3 times a week. The fish, the sashimi, and the fried foods change daily. The simmered dishes are also homey and delicious. It’s cheap, not expensive, and down-to-earth. (For the sushi rolls) when they’re in season, I always buy them. They’re filling, cheap, and have things like shiso leaf, which is great. Many customers come specifically for the side dishes. Vegetables, meat, and dairy products also sell well. We drain and clean the oil from the fryer twice a day, at midday and in the evening. Returning the machine-cleaned oil. Cutting fresh fish. Wild yellowtail. A great deal on wild yellowtail. Cutting through the bone. The leftover parts of the yellowtail are also for sale. The leftovers are 100 yen. I bought some side dishes. An omelet with potato and minced meat. Simmered squid and daikon radish. Pork rolls with nagaimo yam and shiso. Chicken meatballs with hijiki seaweed and lotus root. Simmered shiitake mushrooms. Beef and burdock root shigureni. Inari sushi. Zaru soba, Tempura soba, Nameko soba. A wide selection of bento boxes. Gyudon. Katsudon, Tendon. Domestic unaju. As soon as something sells out, it’s immediately restocked. A staff member tidying up the side dishes. The sashimi is delicious. A regular customer buying a large amount of side dishes. (Staff) How often do you come here? Once a week. (Staff) Do you always buy side dishes? I could cook myself, but they have such delicious side dishes here. A basket full of side dishes. The vegetable section. There’s a full selection of fresh vegetables. I bought the daily bento for 680 yen. Today’s bento is mainly tempura, with four different kinds. The bento is limited to one per customer. If you reserve in advance, you can buy it for 850 yen. 1:06 PM. It’s quiet in the early afternoon. If we only sold what we made in the morning, customers who come in the evening would only get leftovers. So we start making fresh dishes again from 4 PM. We want people to be able to serve warm food on their dinner tables, so we started something called the “Evening Market.” To bring the taste and products of Osakaya to more people, we are also starting online sales. For people who live far away, I hope they can taste our products. We don’t use any preservatives or additives, so we’ll be selling them vacuum-sealed or refrigerated. So that people far away can easily eat our side dishes, we’re creating products that can be sold online. We’re planning the foundation for that now. A close-up look at Osakaya, where side dishes sell like crazy and local residents flock to the store.

店名　お惣菜バイキング大阪屋
地図　https://maps.app.goo.gl/Wg6YHDbmgCQN2z1DA
住所　石川県白山市安田町３４

0:00 ダイジェスト　
0:37 本編

うどんそば 北陸信越 Udonsoba
https://www.youtube.com/channel/UCaT7UdqAk5KpgWgvAM9tjXg

#おかず #惣菜 #石川グルメ