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Sorahate, welcome!
Today we are at a factory-like place.
This is a ramen factory that makes noodles.
Have you ever been to a factory like this?
When I was in elementary school, I've been to a soy sauce and kamaboko factory.
I've never been to a factory like this, so I can't imagine what it's like.
I'm excited.
You said you wanted to make ramen someday.
Of course you have to know about noodles.
I've always wanted to start with wheat.
So I'm really excited.
Let's go.
Yes, let's go.
It's heavy.
I'll explain the mixing first.
First, go up on the stage and try it.
The noodles are like this.
Combine the powder and add it to the mixer.
First of all, mix it evenly.
The second is that the mixed powder and water will become dough.
There is a meaning of kneading to form gluten.
The mixer does both of those things.
The first step is to put it in the mixer.
Combine the powder, add the water and put it in the mixer.
What is "kansui"?
"Kansui" is a strong alkaline meat.
What happens when you add it?
The noodles have their own Chinese noodles.
Can we lick the "kansui" noodles?
Yes, you can.
I want to try it.
Do you want to lick it?
Yes, I do.
It's "kansui".
It looks transparent.
It looks transparent, but I don't know if it's transparent in color or water.
Yes!
How is it?
Well...
Is it really Chinese noodles?
Yes, it is.
At first, it was a little salty.
But, at the end of it, it tasted a little bitter.
But, because of this, it's Chinese noodles.
We can't call it Chinese noodles without it.
It's an important thing.
It's amazing.
We can't call it Chinese noodles without it.
The next process is...
Yes!
From where you mixed it earlier, you can see the dough.
Wow!
This is...
This is "toboro" dough.
Wow!
Can you touch it?
Can I touch it?
Excuse me.
This is "toboro" dough.
Wow!
It's amazing!
This has gluten, so it has some elasticity.
In order to make it more elastic, we will do "fukugo" process.
Fukugo
It has two purposes.
The first purpose is to make it like this.
By doing "fukugo", it will be easier to pour it into the next process.
I see.
"Fukugo" doesn't matter how thick you make it.
It doesn't matter how thick or thin you make it.
Yes, we always do it.
I see.
If you look down a little, you can see one piece of board-shaped dough coming out one by one.
There are two pieces.
It is convenient to combine these two pieces with this roller.
The reason for doing this is to strengthen the waist.
I think it's similar to making udon noodles or kneading them with your feet.
The next process is called "thickening".
Thickening is the process of gradually thinning out the dough.
Before going to thickening, there is one more thing called "ripening".
What is "ripening"?
This is called "mentai-ripening".
We are ripening the combined dough.
Why do you ripen it?
The purpose of rippingening is to let the dough and water blend together.
By doing this, you can make noodles that are difficult to stretch or thin.
How long do you ripen it?
We ripen it for about 10 to 20 minutes.
And you put it in the machine over there?
You put it in the machine and go to the process of thickening.
While thickening, you gradually thin out the dough with this roller.
If you suddenly thin out the combined dough, you will hurt the dough.
By gradually thinning out the dough, you will not hurt the dough and you will thin out the dough.
Look!
Wow!
The thinned out dough will take off the thinning blade and it will be cut with a cutter below.
It is one person in front of you.
Does this roller change depending on the type of surface?
Yes, depending on the type of thinning blade, it can be used for various purposes.
Wow!
It is one person in front of you.
Can I look at it?
Yes!
Wow!
It is amazing!
It is thin!
Is it the thinnest one?
Yes, it is.
Is it thinner than this one?
It can be made of various types of noodles.
This is the head and this is the tail.
How many people can eat this?
Five people can eat it.
Is there a suitable noodle depending on the type of wheat?
Some noodles are chewy and some are crispy.
We make it while considering the characteristics of wheat.
There are foreign wheat and Japanese wheat.
Which type of wheat do you use in Japanese wheat?
Since the soil of Japanese wheat is moist, it is easy to make wheat with a lot of water.
It is easy to make chewy noodles.
Even if it is foreign wheat, it is easy to make chewy noodles.
It is easy to make chewy noodles.
How many dishes can you make in total?
We make 70,000 to 40,000 dishes in total.
That's amazing!
Do you remember what was the most difficult or difficult to make because of your particular taste depending on the ramen shop?
Some customers are concerned about length and speed, so it may be difficult to make sure that the noodles don't get wet.
If you give me one chance, can I make it again?
Yes, you can.
I'm looking forward to it.
What is the most fun thing about making noodles?
The most fun thing is that you can make different types of noodles.
You don't have to know anything.
You don't cut it with your hands, but you can cut it with a knife.
There are so many types of noodles that you can make a lot of noodles.
I learned a lot.
If you like ramen, of course soup is important, but noodles are really important.
I'm looking forward to it.
If you run a ramen shop, would you like to do business with me?
I'd like to do business with you.
If you run a ramen shop, I'd appreciate it.
I'm looking forward to it.
I haven't decided yet, but I'm looking forward to it.
Thank you very much for today.
It's delicious.
Please watch the next video as well.