トラックドライバーと働く男達を５３年支える老舗ロードサイドうどん店に密着。

トラックドライバーと働く男達を５３年支える老舗ロードサイドうどん店に密着。

I started here when I was two. 53 years since then I’ve been eating since I was tiny. I’ve been coming here for about 40 years now. 53 years in the making!
Close to a long-established udon shop on Route 3! Katsudon at a long-established udon shop… As soon as possible after the order is placed. A long-established, fascinating and explosive offering! The speed of provision is a working man’s best friend People keep coming in & waiting in line at lunchtime… A flood of regulars come to this restaurant for its exquisite menu! The soup stock is delicious. Delicious! Cooking bomb quantity of 300 servings a day! I’ve been doing this for 20 years. Not quite there yet. Manager Maeda, who has been making udon noodles for 20 years, is a kitchen divider! Started closely before 6:00 a.m! Tokushige, Munakata-shi, Fukuoka
Along Route 3 Established in 1972
Eichan Udon Main Store Manager Maeda at work Spacious and clean kitchen Preparation begins before 6:00 a.m. at a long-established roadside udon store… I immediately went into the kitchen and started preparing Cook beef set fire to Large amount of beef Use more than 10 km daily Onions cut into large pieces Sugar Pomegranate adds richness dark soy sauce mirin containing alcohol cook (S) Roughly how many hours do you cook it for? About an hour. Cook slowly for 1 hour Fire the boiled kelp in the service Already seasoned Stir frequently to prevent burning. （It’s been 21 years since I’ve been to Eichan Udon. (Staff) 21 years?
Yes. Rice Preparation Rice is on the way. (S) How many squares will you be preparing today? It’s for kashiwa rice. 2 squares 2 squares. (S) You cook quite a lot of rice. Yes, that’s right. Over there with white rice. 2 squares over there too Cook a total of 8 squares of rice daily flood Fire up the noodle boiling machine Manager Maeda
Preparing silently by himself 6:32
It’s getting a little brighter. Making udon dough Making 300 servings of noodles Transfer to a container while closely monitoring the water content. Combine powder and salt water A few minutes later
Dough is ready take out Let the dough rise for about 1 hour to make it firmer. (S) You’re going to put them to sleep? Right.
30 minutes to 1 hour I’ll get the stiffness. Continue to make dough Cooked kelp is ready Cooking fried rice next on the empty stove. Udon noodle soup stock with kombu Blending two soup stocks Fill with water fried tofu mirin containing alcohol Sugar Throw in the pomegranate Soak the fried fish in the broth. Carefully remove the scum from the meat during preparation. Then take off excess oil It’s beef and it comes out great. Eliminate odor by removing excess fat. Take a taste (Owner) Delicious! (S) Will the meat udon be a popular menu item? Yes. I’m getting a lot of them. Preparation of Kashiwa-meshi Rice soaked in water Cook in udon noodle soup carrots, burdock root, chicken
Ingredients are prepared in advance Mix to blend I can’t wait to see the finished product. 7:02
Executive Director Hayashi arrives for work (S) Good morning, Executive Director! Get dressed as soon as possible.
Start preparing noodles. Treading on laid dough Perform in a constant rhythm Fold the fabric Treading from many directions (S) Is the executive director always in charge of this? Nope. Yamaguchi-kun today is my day off This is for 12 Cutting evenly I will round it up later. I started here when I was two. When Route 3 came through. They’re opening a store here. I first started out with standing udon. 53 years since then Making buckwheat dough Soba noodles are prepared in the morning for use that day Shape the dough you just cut into rounds. Roughly 15 or 16 servings per one of these. 20 per day
Make 250 to 300 servings I’m not used to being round like this. Oxidize over time. Quickly. Let this sleep for another two hours or so. Allow at least 10 hours of sleep for the entire process combined. (S) How is the udon? Udon noodles should be hand-rolled. By stamping with the foot Stiffness. I’m boiling a little longer. While there is also a stiffness I’m trying to make it a little softer, like a Hakata style udon. Part-time brother comes to work & baton passes Flattening dough that has been rolled and laid out Treading evenly Put the stretched dough in a bag Treading on unstable fabric while yodeling Keep it light. Close the bag Put in ripening room 2 hours after start of preparation
Udon dough for tomorrow is ready. Buckwheat dough is ready to be finished. step on Cutting dough weighing Executive director rolls out dough next to me. round and round Two people worked together and the buckwheat dough was ready in no time. Dashi stock preparation check
Wakame seaweed left to soak in water first thing in the morning set fire to Rausu kelp from Hokkaido (S)he’s about your height. That’s quite a lot. (S) about the same Go to another task until the water boils. Small portions of meat for use today, one meal at a time. For beef bowl Divide evenly while weighing Transferring meat to a white bucket Further subdividing Separate them one by one. Cover 42 meals completed for the time being. Then take out the container with the pink lid share only Small talk break with the executive director often for repetitive tasks. Manager Maeda noticed the camera here. Eh! Usually cool manager Maeda
The loudest voice I’ve heard all day. Meat sub-dividing process is complete. 7:58
Veteran staff members reporting for work. Take out Rausu kelp flaked bonito mix Pouring into a container and straining Clean the soup stock as soon as it is made Carry the finished udon noodle soup stock put in a small cylinder heat it on fire Dashi ready Kashiwa-meshi rice is cooked A delicious-looking scorch appears Make Kashiwa-musubi Kashiwa rice is fed into the machine A beautifully shaped rice ball comes out Stunning triangles with solid angles The two of us work hand in hand. Add Kashiwa rice With a revolutionary machine
Large quantities of kashiwamusubi are made in an instant. Filling the tub with white rice black sesame (seeds) vinegar (S)Are you eyeballing it? Yes. Well, I’ll give you a little taste. I just can’t get rid of the vinegar. I always make it a little thicker. Mix gently so as not to crush the rice. (S) Have you been working there for quite a long time? They’re all long. Like 12 or 13 years with us. Some people have been doing it for 20 years. （I like udon noodles. Like working itself. Slightly shy veteran sister. Disinfecting Hands While the sushi rice is cooling
Make shiromusubi (white rice balls) for nori-maki (seaweed rolls) This is a white onigiri for nori rolls. (S)This is not an onigiri machine, is it? White rice is. I tried a few times. There’s no oil, so these don’t slip. Fit to form and shape White musubi completed Make Inari This color and stain.
There is no doubt about it. Two people deftly pack the sushi rice. First tray is completed and the second one is ready to go Veteran sister becomes a machine and makes more and more In the past, this inari used to be very big. There is such a thing as triangular frying, isn’t there? We used to cut those in half to make one inari. The vendor that makes that one is gone. (Su) So you had no choice? Yes. So I’m already using regular sushi fries cut in half. I know you really want a big one. I wonder how many more I have made…. Fried food runs out on the way and is replenished. 148!
Last one. Inari making finished Very popular! Handmade Inari is ready! Line up inari or wrinkled musubi Accompanied by red ginger nicely lined up inari Kashiwa Onigiri is also arranged on a plate Kashiwa Onigiri with
serve with takuan (pickled radish) Finished putting them in the showcase. Manager Maeda
Go to break 8:54 Start to eat A bite of side dish eat a bowl of white rice Side dish with soy sauce to change the taste A bold eater… A lot of part-timers in the hall started working at 9:00. Keep eating silently… 9:02 8 minutes to eat breakfast and return to the site. I wash the burdocks as soon as I get back here. drain water landing place Raise oil temperature powder the burdock Fill the mold with tempura flour (S) what are you doing with this? I’m going to put six burdocks on top here. The foundation of it. Remove the frame when it hardens. Building a new foundation Put one burdock on top of the other. I don’t see these round ones very often. Depends on the udon shop. There are so many different ways to fry burdock. I’m going to serve it to my customers. I want to put it on top nicely. keep pumping and pumping and pumping Beautiful burdock heaven lined up Processing Shrimps Shelling one by one with a familiar hand Deep fry prawns for hot pot Spread batter over entire pan Put the shrimp straight on top of the foundation. Thirteen prawns in a row crumble a garment Shrimp with thick batter. Shrimp tempura with zakzak batter completed Deep frying shrimp for Ebiten Udon Build the foundation and then Two shrimp on top of that. put on batter Ebi-ten on a round base is completed. Frying cutlets in the fryer next door This is for katsudon. Cutlets are pre-fried for immediate serving cut the cutlet crispy cutlet 9:37 Found the Executive Director in the building next door. 20 kg large quantity of green onions Kyoto Kujo type green onion (S) Do you only use these green onions? I’ve been doing this for a long time now. This is mostly a meat slicer. I use these exclusively for leeks. Cutting 10 kg of green onions Dirt on the floor. Put in slicer Green onions on lock Massively cut green onions Prepare a large quantity of green onions as they are self-service When it’s all mixed up. all green all white all the time This is roughly two weekdays. Three or four Saturdays and Sundays put away in the fridge I asked the executive director for a menu recommendation. The most popular is burdock udon The decisive factor is the soup stock The very first time, after all… You can have meat with burdock or something like that. Or udon noodles with sauce as it is. I guess I’d like to see you try some plain udon. In the store
Steady preparations are underway noodle making Powder well. extend In the background, the executive director looks on Take out the cutting board. Cutting evenly Using the whole body f~ Spread the udon Powder all over turn off Noodles ready for 15 servings boil noodles Boil with this for about 20 minutes (S) How long have you been doing this? I’ve been doing this for 20 years. Not quite there yet. Manager Maeda, a 20-year udon craftsman: ・・・・ I’ll give you some noodles. Tighten with cold water Divide each meal into smaller portions. Let’s weigh the udon 350 grams (S)This is for one person, right? Yes. (S) Isn’t it so voluptuous! That’s quite a lot. A large serving is 2 balls.
I’m afraid. Continue to make the next noodle Standby for immediate boiling in the refrigerator. Next is buckwheat noodle making
Hayashi is in charge of this one. Stretching while changing direction Stretch thinner with a rolling pin fold and powder I’m going to cut it. The technique of cutting at equal intervals is not easy to imitate Soba noodles are ready Serve boiled kelp on a large plate make a heap Many customers come to enjoy this. Please enjoy your meal at your leisure. Seasoned boiled kelp service is a pleasure. Continue bagging Souvenir boiled kelp available! Rausu boiled kelp – 400 yen Daily Signs Weekday only Today’s Mix Mixed udon. Shrimp, fox, and meat… It can be burdock, fox, or meat. Daily change. (S) Which is the manager’s favorite menu item? What I like best about myself is… After all, it’s a meat gobo, isn’t it? Thank you. 9:50 Customers wait for the store to open. Service leeks on the table Seasonings on the table
From right to left: Negi, Tenkasu, Ichimi, Yuzu Kosho Spicy yuzu kosho
good with udon noodle soup stock. Yuzu kosho is very popular. Keep it in. Green onions are. I have them brought to me every day. Ready to go. Open entrance Good morning 11:00 a.m.
Opening Munakata
Eichan Udon Hours of operation
11:00 – 21:00 62 seats at table Counter seats 6 Seats Menu photo on the wall How to order
Purchase a meal ticket from the ticket machine in front of the entrance. Kake udon 540 yen
Meat udon 910 yen Burdock udon noodles 710 yen
Shrimp tempura udon 770 yen Kakesoba 580 yen
Zaru soba 820 yen Burdock Tempura Soba 750 yen
Shrimp tempura soba 810 yen Kashiwa onigiri 300 yen
Inari 300yen Weekday only Today’s mix (daily special)
Mixed udon 890 yen Mixed soba 930 yen Plenty to take home Rausu Kelp
Fresh udon noodles (2-3 servings) Yuzu pepper 380 yen Customers arrived one after another as soon as the store opened. Today’s mix is Here they are.
Mixed udon and this is soba. Here it is This one. This line up right after opening Order goes through to the kitchen. Got an order for nabeyaki udon and udon set. Drain off the hot water and put the udon into the pot. Dashi/egg meat Shiitake mushrooms and fish cakes leek (edible plant, Allium porrum) fox (i.e. a sly person) get an “ak” (i.e., get a drink) shrimp tempura cover Making mixed udon Meat and soup stock fox (i.e. a fox spirit) shrimp tempura Mixed udon 860 yen
Kashiwa rice 300 yen Nabeyaki udon noodles 950 yen Mixed udon and kashiwa rice. Pot roast. Please be careful, it’s hot! Soft udon noodles from Kyushu, perfect for stewed udon noodles.
I’m glad it has a lot of ingredients. 23 minutes after opening
Still queue at the entrance The unstoppable rush to enter the market Two sisters entering the store I’m curious about the menu … Tuna donburi!
Tuna donburi…? This one? Oh, it’s a cross!
Oh, a “cross”… Order today’s udon Tuna bowl challenge failed: ・・・・ This is the kitchen.
Manager Maeda is in charge of the udon shop. Return udon to water. Making Udon Balls While frying udon noodles out of water
Visually confirming orders Put the udon down and get to work cooking right away. As soon as you raise the udon, put the ingredients on it. Manager Maeda finished the udon noodle. The serving brother puts the tempura on top. Manager Maeda puts the finishing touches on the soup stock. Then turn around and pass it to your sister. immediately move on to serving the meal All done in about 30 seconds.
Tremendous bombastic offerings. In no time at all, the counter is full Order Katsu-don (pork cutlet served on top of a bowl of rice) egg pour in green onion (edible plant, Allium cepa L.) Pouring rice put a cutlet on top Open the lid and the aroma wafts out Katsu-don: breaded pork cutlet served on top of a bowl of rice 950 yen Katsudon at an udon shop is exceptional It is delicious with sweet soup stock. Thick cutlet Eggs are involved and the taste is rich I can’t stop the chopsticks! A woman came to the store alone Order a large bowl of udon noodles Put 2 balls of udon in a bowl yes sorry A big bowl of udon. Customized with green onions and tenkasu Sipping noodles and broth alternately I ate a large 700g portion in one sitting. Regular male and female visitors chilled udon noodles with meat (Female visitor)
Again! … (Female visitor)
I love it! Order with a little trouble Order a large portion of meat udon and cold meat bukkake a large serving normal size (e.g. normal size for a meal) meat Pour in the broth. Eggs, wasabi Arrival Negi wanpaku heaping customization Meat bukkake is served with soy sauce! Mix well. sip vigorously Delicious. I’m going to eat udon, and this is where I’m going to be. Meat udon is good! The taste of the broth matches the taste of the meat and it’s great! Meat Bukkake Aniki
I get the broth. Superb soup stock that you can drink as much as you want Yummmm! One last sip. Bellybutton lunch… Customers enter the restaurant one after another, one after another. Father in a hat comes to the restaurant with his family of five
Choosing from the menu. with gobo-ten (burdock root tempura) Kashiwa… Kashiwa Onigiri (rice ball with rice cake) Ordered burdock udon and kashiwa onigiri 2 out of 5 bowls of udon with shrimp. Make 5 cups of udon When we raise one udon, we warm up the next one. fried burdock root (and sometimes carrot) tempura Burdock udon noodles 680 yen Finish 2 cups of udon Egg yolk, dried bonito flakes Yamakake udon 810 yen + shrimp tempura 260 yen
Burdock udon 680 yen + shrimp tempura 260 yen Catering immediately In no time at all, 5 people arrived! Behind me, I took the noodles out of the fridge that I had put away in the fridge. boil It’s one cup of round heaven! Marutenasu! Kashiwa set meal. Set meal Yes! The role of this position is to tell the lift station And then process the order. Ebi-ten (shrimp tempura) coming from the fryer Manager Maeda passes shrimp tempura The next udon goes up soba noodles also go up Pour hot broth Plenty of wakame soup stock with soy sauce, sugar and mirin Shrimp tempura udon noodle 740 yen
Wakame soba (wakame soba) 680 yen Kake udon 510 yen Katsu-don (pork cutlet served on top of a bowl of rice) is ready. serving brother also helps with serving A group of 5 men in work clothes came to the store Kashiwa Onigiri and Maruten What toppings do you want? Shrimp with After placing your order, go into the restaurant. Welcome to the site! One of the five bowls of udon is maruten. After you, a rice ball. meat Fox topping Meat here too Pour in the broth. shrimp tempura The manager drains the udon and
The manager hands the udon noodles to the customer with a brilliant turn. Lean motion… rotunda Meat udon
Topped with Maruten, Shrimp tempura, and Kitsune, respectively. Meat udon topped with shrimp tempura Speed of delivery is a working man’s best friend. Put leeks and tenkasu on top Bon appétit! Soon there will be new leeks. (S) How many udon noodles are you asking for today? Meat udon Meat udon 880yen A luxurious bowl of sweetly cooked meat with plenty of meat on top. The sweetness of the udon noodles soaks into the broth and is delicious! Mochi Mochi Noodles in Dashi broth Once you try it, you’ll be addicted. (S) Where’s the fried bean curd? Plus toppings Bite into fried fish soaked in broth (S) Do you come here quite a bit? I come here all the time. I’ve been eating since I was tiny. About 2nd grade And we’ve been coming here as a family ever since. I’m a family member who still comes here. Get into the spirit with the usual flavors of the day Long-established roadside udon restaurants support the community Man in suit comes into the store Nori-maki rice ball 220yen Shrimp tempura soba 780 yen with a dash of flavor Drink soup And a big slurp of soba Delicious. (S)Do you always order soba? You know what? Feelings Putting takuan and onigiri in the mouth at the same time These onigiri are also delicious Kelp is also delicious I’ve been coming here for about 40 years now. So it’s not ingrained. Many of our customers grew up with this taste. Brother in work clothes
Sipping udon in a big bowl (S) Isn’t it big? Udon noodles? a large serving By truck I’m a large driver. (S) When you pass by this road, is it quite? Yes.
At this time of the day. Today it’s meat udon! It’s delicious. It has a firmness. The soup stock is delicious. I like the taste. Power charge with a big bowl of rice and kashiwa rice Take the broth all the way to the end. complete meal (S) What is this truck always carrying? Various. From heavy equipment to…
All leased items (S) Is it nap time now? Yes. Napping from a bellybutton….
Too good…. Eichan Udon is also a recreational facility for truck drivers 12:00 Order Rush Add noodles and Replenish soup stock as well Ordering a pork cutlet served on top of a bowl of rice cutlet Beat eggs. bind Add mini udon Katsu-don: breaded pork cutlet served on top of a bowl of rice 950 yen Ordering a set meal chicken tempura (specialty of Oita prefecture) Finish the udon Kelp with grated yam Udon set meal 780yen
with chicken tempura and potato salad Kashiwa set meal. This is Inari. Thank you for your patience. Order wakame udon A big bowl of wakame udon noodles. Custom made with green onions, tenkasu, and Ichimi Meat udon, wakame udon, inari, kashiwa rice It’s two udon noodles or wrinkled rice. insert meal ticket young (e.g. young children, etc.) ground sesame Completion of a hearty lunch This man is visiting for the first time (S)Does it taste so good? Delicious! Smooth. Ordering a set meal (processed) fish paste Carrying a tray full of food lightly Make meat udon and gobo-ten udon serve all at once Burdock udon noodles 680 yen
Meat udon 880 yen Enjoy Udon Lunch Yes, I’m not sure if that’s a good thing or not! Meat udon. Burdock udon noodles. Delicious! I love it! Ordered gobo-ten udon and inari soup stock fried burdock root (and sometimes carrot) cooked in sugar and soy sauce with miso or soy sauce on top Burdock udon noodles 680 yen
Inari 300 yen When you come to Eichan Udon, this is the first thing you should do! Dashi soaks into the gobo-ten and spreads sizzlingly. Handmade noodles!
You can eat as much as you want! Oage soaked in sweet soup stock is an explosion of deliciousness! I love this chubby form! It’s chock-full of love and rice. The soup stock and noodles soak into the body gently. The deliciousness that I want to eat endlessly. Thank you for your time today. (S) You’re offering it in about 30 seconds. (S) Is that a point you are taking care of? As soon as possible after the order is placed. I’m trying to provide it. (S) A word to the regulars. We’ve been in business for 50 years now. We have a lot of customers who have been coming for years. No change in taste. I’ll keep trying in the future. Thank you very much!

店名　英ちゃんうどん 本店
地図　https://maps.app.goo.gl/PQGZVrNsv3KoqutQ8
住所　福岡県宗像市徳重845

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