超高速ワンオペ屋台店主の壮絶すぎる１日に密着 | Japanese street food

超高速ワンオペ屋台店主の壮絶すぎる１日に密着 | Japanese street food

Main story: Fukuoka City, Chuo Ward, Watanabe-dori
4-chome, Koga Shop Owner , 44 years old, a long-established food stall with
approximately 45 years in business. Koga , the shop owner, runs the stall alone,
setting up and operating it from 5 PM to 3 AM. The neighboring stall, Zono-chan, mentioned yesterday that they might cause
inconvenience due to filming and
apologized. I was planning to say the same thing
today, but Zono-chan appeared. ” Sorry, we have filming today ,” I was
going to say . I had already thought of the first line. “Thank you for your hard work. I just
greeted you earlier. ” ” Oh, really?” ” ” ” Did you get permission ? ” I was
asked. “Permission? From whom?” Me? I’ve been turning down interviews for so
long . It’s rare for me to be on camera . I’ve only lent it for drama and
commercial shoots before. Back in the day , it was the
cassette karaoke era. When my parents were running the food
stall, there were times when they filmed scenes
like a photo album . I’ve heard all sorts
of stories . I’m really not good at this . Is it too early?
Should I move slower? Staff: Has it been especially hot lately? Yeah, but it’s probably just a matter of
getting used to it . I just think it’s normal to be hot, so if you don’t think of it that way,
you’ll end up feeling down . You’ll just keep saying how hot it is. Moving the food cart . Staff) You move the food cart quickly. Yeah, but I think everyone else is slow. I think it’s a matter of technique. It’s
not about strength ; once you start moving, if you can keep
it level, you can even let go of it. Good morning . Staff: How much does the food cart
weigh? I don’t know. It doesn’t have a vehicle inspection, so
we don’t measure the weight. We put the food cart on a wooden base to
stabilize it so the wheels don’t move,
then remove the handles. Until we could rent this parking lot , we
had to pull the cart about a kilometer. It’s nerve-wracking. We rarely get filmed. We spread the roof and attach the light bulbs . (Staff) It’s rare to see someone running
a food cart alone , isn’t it ? There aren’t many of us . I guess everyone wants to make things
easier for themselves. In my case, if I were to hire someone , I’d have to consider their living
expenses, and I don’t think I could afford that . I can’t just tell them to go home if it’s slow
today, or say they don’t need to come this
week . Even though I know I could manage on my
own, I feel responsible, and I can’t just treat people carelessly.
That’ s why I can’t hire anyone. That’s
how it is . We’ve always been a family business. Four brothers, my father, and my mother . We’ve been running the food stall since
we were kids. I’ve never seen my parents hire anyone, so I don’t know how to do it. Maybe I shouldn’t even think about it, but hiring someone feels like a
responsibility. If it’s just preparation and cleanup,
that’s fine. But if I want to do strength training , the business operations afterward are a
bit tough. The butcher brought the meat. The base for the ramen soup. pork bones
and chicken bones. Thank you . I get nervous when the camera is pointed
at me. On the day of filming, it was 30°C It’s a
scorching summer day. I work silently alone. Building the door, threading the rope, tying the rope to the handrail , simmering the pork and chicken bones to
make pork bone soup, assembling the sink , connecting it to the drain . With food stalls, other stalls aren’t competitors—they’re business partners ,
workmates . Sales vary depending on the situation.
Sometimes it’s better if there aren’t many people,
or if there are fewer orders. It depends
on the flow of customers at the time. But it’s still nice when good people come to the
neighboring stall or when there are people
you can get along with next to you . Even when it’s slow, it’s fun to look at
each other and say, “It’s slow, isn’t it?” Or say , “Sorry I went to another stall today
, ” or “I went to that stall over there,”
and they’ll say, ” Go ahead , go ahead , ” and you can visit
various stalls and come back in the end . Even though you don’t know much about
them , you start to understand their good
points and bad points . Yeah, it’s the same with other places. You might say , “That place was good,” but then you’d say , “But this place is better .” If you don’t know anything else,
saying it’s the best doesn’t mean much. My mom used to say that. Crushing ice . Do you have any cold beer next to you? Can I borrow it ? It’s okay . Let’s borrow
things from each other. Lighting charcoal to grill chicken . I’m 44 now, turning 45 this year . Staff: How old were you when you started
helping at the food stall? Since elementary school. Back then, there were no smartphones or
cell phones, so my mom couldn’t leave us kids at home
alone. She’d say, “Take off your backpacks and
let’s go,” and the whole family would
come. When I was in elementary school, I used to fetch water and stuff . I just
learned it half-heartedly while playing. After graduating middle school, I started
working there full-time . My dad passed away when I was in fifth
grade , so for the next year , my mom ran the stall with her classmate, a
widow. We were two women running a food
cart together. Every day, we had to move the cart , so it was just going back and forth between
the parking lot and here . Moving an
entire store is pretty tough physical work. We took a break for a year, and then after graduating middle school, I
worked part-time for a year. So I started working around 17 years old . Is that okay? Thank you. I’ll take it . I’ll collapse. Hanging the curtain. 7:30 PM opening. Nagahama Ramen Kogachan . Last order around 11:15 PM . Inside, 10 counter seats. One-bite gyoza 600 yen, stir-fried offal
800 yen , mackerel with cod roe 500 yen, fried rice
600 yen, bottled beer 700 yen. Chuhai: 550 yen
each, Skewered meat 2 pieces set: 300 yen ,
Oden: 150 yen each , Ramen: 650 yen , Fried ramen: 900 yen. Sharpening the knife, preparing the onions. Two customers, one man and one woman, came
in right after opening. They started with a bottle of beer . Oden with egg and radish. The oden is a bit sweet, so I’ll boil it
separately. Please wait a moment. One bite . Making dumplings . Sorry for the wait . Here are the
dumplings. One-bite dumplings, 600 yen. Eight small
dumplings with crispy skin and juicy filling. The
taste of Fukuoka street food . Egg and radish. Two men came in . Two ramen . Please wait a little longer for the
ramen. It’s not boiling yet. This is to remove the scum. We’re
straining out the meat stuck to the bones and blood
clots. Strain it. It’s better to remove it before boiling , as it’s hard to separate when boiling . If you boil it, it forms
clumps and becomes scum. Making ramen . Thin straight noodles . Cutting the char siu . Pork bone soup , scallions , char siu . Here you go. Enjoy the freshly made bowl. Scallions, char siu . Here you go . Ramen, 650 yen. A light and mild pork bone soup . Char is tender and moist, with the rich
flavor of the meat spreading in your mouth
with each bite . The straight, thin noodles absorb the
soup well, this a simple Nagahama-style
ramen that stays delicious until the last
bite. Preparing the dumplings: Minimize the wrapping time. Up to five
servings. The sun is starting to set. Are you from around here? Over here. I guess it’s because it’s local, but I
never really had the chance to try street
stall ramen before . Yeah, street stalls
can be intimidating at first. So this time, we decided to go with two
people . Honestly, the barrier was pretty high
until we actually went in . There’s no door like a regular
restaurant, so I was wondering how to go
in. If you happen to make eye contact, they’ll
say “Come in,” but if that first moment doesn’t click ,
you’re like, “What should I do?” I really wanted to go, but I never had the
chance So we said we’d try again later, and ended up going to a different place and
having drinks at an izakaya. But I really wanted ramen , so we tried
Nagahama ramen for the first time . It was my first time trying Nagahama
ramen? Yes, it was my first time. I didn’t really know what it was, but I could tell it was completely
different from Kumamoto ramen . Nagahama ramen doesn’t have a set
flavor, like all food does . There’s no patent, so as long as it’s delicious, it’ s good. It was delicious. Thank you. While chatting with customers, I prepared
the scallions . This three-day holiday was pretty busy, wasn’t it? Hmm, it was okay. It’s not as busy as usual, but I guess
that’s how it is . I should really try to go more often.
During the In between, I do the dishes. I only put meat, bones, and water in . I carefully skim off the scum . The water flows down from the top, and the bottom part drains, but the
moisture in the middle doesn’t move, right ? I rotate it to the right, then to the
left , so it moves like this. Then I
flatten it again , and repeat until the
moisture moves. So, after cutting, you cut
the water off before it drips from the
noodle rod , right? Fold the noodles while shaping them like this, changing the shape
of the noodles. If you cut them like this, the moisture
will naturally accumulate at the bottom,
right? The moisture that accumulates at the
bottom can be cut off, but the moisture
remaining at the top can’t be cut off,
right ? If you want to do this all the way ,
you’d have to cut it multiple times . After cutting off the amount that drips
down in a steady stream, there’s still some moisture left on this
side that’s trying to move down, so you flip it over like this and flip it
back and forth, right? Now the middle is where the moisture
accumulates the most, right? I try to take the middle part by turning
it vertically . That’s all I’m doing . That’s how I was taught. At first, you practice this with a towel.
When I was a kid , they told me to do this with water so that
the water droplets would fall off and you
could cut it . Staff: You were closed for two years, right? It was almost two years . I gained a lot of weight. While preparing, my back hurt so much I didn’t know what to do. When I stepped
on the scale , I had gained 10 kilograms . I thought I
couldn’t do this job anymore, so I walked every day , over 10 kilometers a day. I lost weight and got back to 74 kilograms , but my stomach still sticks out. It doesn’t go in. Customers from Taiwan came in . Oden, one bite . Dumplings, ramen. Are you full? Fried rice, pork belly, four-piece pork, sandfish,
chicken skin, sausage, heart, meatballs. 0: 07 Ordered fried ramen . Not decided yet . Adding eggplant or
something. If you leave it out, it goes to waste, so I change the ingredients depending on
the situation. When cabbage is expensive , I buy Chinese cabbage and use it to bulk it up. I change it depending on the situation . Making fried ramen . Garnishing . Finishing with scallions . Here you go . Fried ramen, 900 yen . Pork, enoki mushrooms, cabbage, and
carrots. A hearty plate with plenty of
toppings. The noodles and toppings are well coated
in the sauce. 1: 00 Cleaning up is a hassle . If I have too much fun, I start wanting
to play around and don’t feel like working. I end up going over to where the customers
are and just chatting aimlessly . Time to start cleaning up the stall .
Wash the cast iron pot, take down the curtain . Zono-chan , the new one is cool, isn’t
it ? I’ve been thinking about changing mine
too , but I’ve been using it for so long, and it got burned in a fire before. I do want to get a new one, but I’m not sure about replacing
everything. Plus, there are parts that are torn and my
mom sewed them up when she had time, but they’re still in bad shape . If you pull them a little, they tear
easily because they’ve gotten so soft . Staff: Did the curtain survive the fire? Only the two sides remained, so I brought those two sides to the front
and connected them. Some are short and some are long, and the
long ones burned . So I connected the two sides and brought
them to the front. The people around me don’t know about it, but it would be nicer if it were cleaner . You see, This part, you know? It’s not visible from the front, but you
can see it from the back . I quietly go about cleaning up
alone—removing the lights, wiping the
tables, folding the roof, taking off the
doors, and finally washing the ground . Then I move the food cart . That’s it. Thank you for your hard work. Thank you for the long day . Staff: I think working with food carts
must have its challenging aspects , but is
it something you enjoy, Mr. Koga? Honestly, it’s both fun and not fun. It varies from
time to time. But since we’re getting paid providing
products, and running a business as a
livelihood, being too honest isn’t good either. But being dishonest is also bad. Lying is also bad. You have to find the right balance in
customer service and how you respond . But, I guess it all comes down to whether the little things
make the whole experience enjoyable. Even
if something goes wrong , it ends up being
a funny story . It’s the little things
that make the whole experience enjoyable,
right? Even if you don’t know the taste, if you
had fun, you’ll think it was delicious . That’s how it is, I guess. I don’t really understand it
myself . I just do what I’m supposed to do.

店名　こがちゃん
地図　https://maps.app.goo.gl/JmhHaLJe3CvRaFGYA
住所　福岡県福岡市中央区渡辺通4-1-36

0:00 ダイジェスト　
0:32 本編

うどんそば 九州 Udonsoba
https://www.youtube.com/channel/UC7ljLL8UKkeVYWsYYZZZrxQ

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