１日豚骨５００キロ！特大ラーメンで胃袋を満たす大食いアニキ殺到のレゲエ豚骨醤油ラーメン店丨THE BEST Ramen in Aichi

１日豚骨５００キロ！特大ラーメンで胃袋を満たす大食いアニキ殺到のレゲエ豚骨醤油ラーメン店丨THE BEST Ramen in Aichi

“Kanto-style pork bone soy sauce”
is the most accurate I think that’s the right genre. We prepare about 600 to 700 servings. Nori ramen
It’s firm and not too greasy. The service is also good. The taste is also delicious. A flavor you could eat every day It’s rich, but
I can eat it all. (Man) Ah, it’s so comforting. This is a ramen customer. I like noodles. The noodles are delicious. Up to 600 customers a day!
A close look at a ramen shop known for its rich pork bone broth Yagyu-cho, Toyohashi City, Aichi Prefecture
2-minute walk from Yagyu Bridge Station on the Toyohashi Railway Cross the Yagyu Bridge and the Tokaido Main Line
railroad crossing, and you’ll see it right away. An eye-catching illustration
A distinctive shop comes into view 30 years in business
Ramen shop “Kuroda-ya” There are many illustrations on the exterior walls of the restaurant. 5:54
Close-up begins. Preparing char siu. Staff: How much char siu do you prepare in a day? About this much per day.
25 to 30 kilograms. This is shoulder loin. A little more
Then the thigh meat comes About 15 kilograms of thigh meat a day The char siu made from shoulder loin is
made in a steam convection oven. I do it while controlling the temperature. This is done at 69 degrees for about 270 minutes. Preparing the soup Putting the pig’s head into the pressure cooker Staff: How much bone do you use? About 500 kilograms in total. There’s nearly 200 kilograms here alone. Using a large amount of pork bones to make soup. Staff: What is this? We’re making meat right now. When making char siu,
we add the meat juice that comes out. This is what’s left over from when we took the chicken fat. Solid pieces This and this are the base soup We’re making what we made here over there. In addition to the skull, we add mixed bones from various parts of the body
and simmer them in a pressure cooker. Blood is drained from the knuckles and spine. Many bones are lined up in the kitchen. Going back and forth between the freezer and the kitchen
to bring back a large amount of pork bones. Divide into small pots and store
Warm up the soup from the previous day The kitchen is lined with many large pots. Pour the soup into the third pot. Divide the soup into three pots. The large pot
The soup goes into the pot on the far left (third pot) This soup goes into the second pot,
which is the soup used during business hours (the pot on the far right). Staff) Is there a reason why you divide the soup into 1, 2, and 3?
53 We make the soup while we’re open for business. It’s like adding soup to the pot. At first (the third batch), there’s only thin soup, so we gradually make it thicker. The soup used for service, which has been warmed in a water bath,
is poured into a large stockpot. This is the finished soup.
It has a lot of gelatin and is quite thick. Warm it while breaking it up. This is also the finished soup. The thick soup has a lot of sediment and is prone to burning, so
heat the soup over low heat while stirring. The soup in the second pot
has less gelatin and falls apart. The amount of oil is also completely different Stir while heating. Staff: How much do you prepare each day? The customers who come here are about 300 people
and up to 500 people on busy days So there’s another restaurant? Do you prepare food for that restaurant here too?
Yes, we do. We prepare
about 600 to 700 meals Put the boiled knuckles
into the stockpot for the soup Staff: Genkotsu?
Owner: Yes. Only these bones
tend to bleed a lot, so boil them before using them. These are the ones
we prepared the day before. Warm it up in a small pot until it melts.
Add the soup. Add the soup to the second pot. Add the boiled pork knuckles to the second stockpot. 6:28 Another store is also operated in Toyohashi City.
“Monja Kuroda-ya” Add the heated soup from the third pot. Add the pot with the backbone. Staff) Can you tell us about the flow of a typical day? Preparation starts around 6:00 a.m. By around 9:00 a.m.,
the preparation is We take the soup from another restaurant Make ramen for takeout before opening. Open at 10:00 Staff: What happens after closing time? I’m leaving in the middle. Someone else will come to fry the noodles. Well, I’ll be done around evening. Stir while heating. The soup made in the pressure cooker
is the base for everything. The soup for the third pot
is made in a pressure cooker. Clean the pot. Thaw and drain the pork bones in cold water. Employees arrive at work. Prepare white onion toppings Wash thoroughly with cold water Drain water and preparation complete Staff: There are flyers posted.
Mr. Kuroda:Yeah, that’s right. Ramen and reggae. (Staff) Do you like reggae, Mr. Kuroda? Yeah, that’s the only choice, right? Staff: Have you always liked reggae? I went to university in Yokohama That’s where I got hooked. At university, I was into ramen and reggae. Boil the blood-drained knuckles
to remove the bitterness. The spine has little bitterness,
so only boil the knuckles. For char siu rice and tsukemen
Vacuum-pack the leftover char siu and thaw it Tsukemen soup
Make a large batch, freeze it, and store it This soup is a little different, so I make a large batch once a week and freeze it for storage. The base is the same, and then add more ingredients to make it thick and rich
like tsukemen, right? Add various ingredients
and build it up from there. Boil the menma that has been soaked in water. Menma before soaking in water.
Soak in water for a week. The menma is boiled. Reduce the boiling liquid.
Add hot water and boil further. Put on an apron Wrap a towel around yourself and get ready Remove the menma from the pot. Mirin Cooking sake Add the boiled menma Add soy sauce and other seasonings. Stir fry while mixing. The finished menma. The knuckles are boiled Cool the boiled knuckles with cold water Boil the remaining genkotsu Cool the boiled genkotsu in cold water
The genkotsu is now parboiled Transfer the second batch of thickened soup
to the first batch of soup in the stockpot. Stir thoroughly. Add the backbone and simmer further. Add the soup that was warming in a small pot. I asked about the cooking time for the pressure cooker. You have to do this one more time. Add a little more ingredients and do it again. It’ll be ready in about four hours. You just added hot water, right? You just added hot water, right? How much will it be in 40 minutes? If you try to do it without a pressure cooker It really takes a long time and it ends up smelling bad. The longer you do it, the more the flavor disappears.
It’s like instant soup. like instant soup. On the other hand, it’s a soup with no interesting flavor at all, but I do this quite often,
so It’s a pretty easy-to-use soup. At our place, we start from here
and add more flavor We make it thicker Release the pressure from the pot and transfer the soup to a stockpot. Stir while transferring. Emulsify until it resembles pork bone soup The pressure cooker soup is finished. The pot contains only bones. Crush the remaining skull bones. To make it easier to remove the brain from the skull Boiled knuckle bones Mixed bones Return the soup and simmer again
in a pressure cooker 7:35 Cook the rice
Cook 2 shō (3.6 liters) before opening During business hours, cook 15 cups seven times
Use 60 kilograms of rice per week Rice preparation complete Wiping the tables Preparing chopped ginger Put tongs in a container Place on each table Make the base for hell ramen Fry the ground pork. Add the ground beef. Add plenty of
spicy seasoning and simmer Staff: What is this? There’s something called “hell ramen.” It’s a spicy miso paste that goes in it. The spicy miso paste is homemade. Hell Tsukemen dipping sauce
Mix the seasonings and set aside. Charcoal-roasted chili peppers For Hell Ramen
There are beginner, intermediate,advanced, and supreme. This is the spicy powder used for the supreme level.
189 It contains charcoal. Wrap it up and you’re ready to go. Prepare the sauce for the tsukemen noodles. Granulated sugar Fish powder Menma, quail eggs Char siu, back fat Sauce Soup for tsukemen noodles Seal with plastic wrap Freeze the sauce in the latest rapid freezer We’ve got quite a collection, don’t we? This is also a vacuum sealing machine. In the warehouse,
there’s another one There’s also a liquid-type rapid freezer. Staff) Could you tell us about the
background behind introducing the latest equipment? It makes you want to see it. It’s just that simple. You want to try it out. Because you can do things that you can’t do at a regular store.
209 It’s the same with takeout ramen. Even with how you store it. It’s interesting
Doing that Boil the knuckles and break them Staff) Should we break the knuckles?
214 The marrow inside is the most flavorful. This part inside
is what gives it its flavor. There’s no point in using the bones. There are quite a lot of them. Many shops are closed on Mondays. The reason is Butcher shops are closed on Sundays and Mondays. Even if they want to work, they can’t get the ingredients. They don’t have a place to store it (Staff) Kuroda-ya has a large
refrigerator… Even so, after Saturday’s deliveries, the freezer will be full. After finishing preparing the genkotsu for the evening,
they start preparing the genkotsu for the next morning. They drain the blood from the genkotsu for the next morning. Chicken fat 8:33 Noodle making Kansui Staff) How many times a day
are noodles made? This mixer
can make about 25 kilograms at a time, and we do that four times a day. One serving is 200 grams, so We can make about 150 servings at a time. We make about 450 servings a day. Put the flour mixed in the mixer into the press machine. Set the thinly stretched dough again. Fold it over and join the edges. 41,283
Do this twice Pass it through the press machine twice to complete the dough. Making tsukemen noodles
Set the cutter to the width of the tsukemen noodles. Tsukemen noodles are complete. This is homemade ramen noodles for regular ramen. Packing one serving of ramen for takeout
into a bag. Vacuum sealing. Preparing boiled eggs The artist who created the illustrations of the enemy and the interior of the restaurant is
Kazushige Mitsuida The reggae shop I used to go to The picture on the wall That’s basically the picture that was drawn. I wanted him to draw that. I’ve been asking him to do it for about 20 years. That’s the kind of picture it is. I hope you’ll come see it The graffiti-like
drawing on the side is cool too. If you order four bowls of ramen, they’ll give you a sticker in exchange for your ticket.
This is also an illustration by Mitsuda-san. Transferring the soup to a small pot. The soup, simmered in three pots, is ready. 9:22 Preparing ramen soup to take home. Put the kaeshi and fat into a bowl. Pour the finished soup into the bowl. Transfer to a bag and vacuum seal immediately. Spicy miso Mix together the sauce, fat, seasonings, etc.
Also make the hell ramen soup. Pour the soup into the bags
Vacuum seal Keep adding bones to the soup
Continue simmering 9:32 Staff)Have you been working here long? Second-year employee.
Mother and daughter working at Kuroda-ya. Staff) Is it easy to work here? Yes
I have children The daycare (for the child)
If they get a fever or something It’s easy to ask for time off It’s easier to take time off. Preparing char siu pork Char siu pork is
roasted for about two hours 9:44
There are already customers in front of the store. Pour the soup made in the pressure cooker
into the third stockpot. Toppings and seasonings are lined up. Prepare cold water. Vacuum-pack the bamboo shoots
Divide into small portions for takeout and toppings and store Pack the ramen for takeout Refilling the takeout vending machine On weekends and holidays,
we sell more than 10 takeout orders a day. Working with her daughter
A veteran employee who has been working for over 20 years Parking
13 spaces in front of the store Second parking lot behind the store
Can accommodate 6 cars About the parking lot 17 counter seats About 12 table seats Table condiments
Chili pepper, grated ginger, garlic, chopped ginger Fish oil, Chao Tian Chili Pepper, umeboshi Sesame seeds, ramen sauce, vinegar, black pepper Closed: Tuesday, Wednesday Business hours
10:00 a.m. to 6:00 p.m. Ordering method: Ticket system Ramen 900 yen
Hell ramen with green onions 1100 yen Chashu ramen 1,100 yen
Spicy ramen 960 yen Takeout menu Price increase notice Opens at 10:00 Two women and a child line up to purchase meal tickets. Warming ramen bowls. Boiling noodles for the order Kaeshi Green onions Fat Soup The noodles are cooked. Spinach, char siu, seaweed Green onion Ramen (with seaweed topping)
Firm noodles with extra seasoning Thick homemade noodles
Sucked up in one go… Ramen
Soft noodles are ready. They’re soft. A woman who has been coming here since she was in nursery school. Staff) What is your favorite part of Kuroda-ya? A flavor I could eat every day. Staff: Is it different from a rich flavor? No, it’s different. It’s rich, but
I can eat it all. Staff: Your children like it too, don’t they? They love it. Kuroda-ya’s ramen is addictive for kids! One man enters the restaurant
Checks the contents of his meal ticket Spinach Chashu Ramen (with seaweed topping)
Spinach extra is complete Across the counter
Receiving ramen Sprinkling plenty of sesame seeds Take a sip of soup Enjoy the noodles with spinach… Crack the boiled egg and peel the shell A man enters the restaurant
Orders the beginner’s level Hell Ramen Put spicy miso and other ingredients into the bowl Excuse me, I’ll take the beginner’s level Beginner’s Hell Ramen
(with green onions) Sesame Black pepper Dip the white green onions into the soup… Slurp up the medium-thick straight noodles Take a bite of the moderately spicy soup… Pickled plum Eat a bite of umeboshi
and savor the noodles! Finish the noodles in no time… The soup is spicy and rich,
and you can’t stop eating it! Return the empty bowl
and leave the restaurant completely satisfied! (Man) Thank you for the meal.
(Employee) Thank you. Large portion of ramen Large ramen
Firm and rich Ramen (with seaweed topping)
Firm noodles, less oil Seaweed ramen
Firm noodles, less oil Chopped seaweed, char siu Spicy miso Char siu rice, rice Staff) What’s so good about Kuroda-ya? The service is good. The food is delicious. The ramen is a large serving. Be careful, it’s hot. Three men enter the restaurant. They take their meal tickets
and confirm their orders and flavors. Seaweed ramen, firm and rich
Customer requests extra toppings A sip of the piping hot soup… First, enjoy the noodles as they are. Wrap the noodles with the seaweed topping…
and enjoy! Enjoy the seaweed soaked in soup
and the noodles together! Ramen with a boiled egg topping Be careful, it’s hot! A sip of soup… (Man) Ah, that’s so comforting. Grated garlic on the table Mix it into the soup… The garlic punch really packs a punch!
Enjoy the rich pork bone ramen! Stirring the soup even during business hours
Continuing to simmer One man at the counter
Ordering ramen Staff: What makes your soup and noodles
different from other restaurants? Staff: Do you have any particular
passion for any part of your ramen? I think the soup is what gives the store its unique character,
but As for the noodles, we make them ourselves We’ve tried various things and we’ve settled on a method
that we think works well. It’s not so much that we’re particular about it It’s just what we think tastes good The ramen is firm and rich We eat the soup with a spoon. The noodles are medium-thick straight noodles that bring out the flavor.
394 Finished with a firm texture
The chewy noodles are delicious! Chopped ginger Vinegar Garlic I arranged it to my liking
and dug into the ramen! Leaving the restaurant completely satisfied! Cutting the char siu Thank you 10:44 Making hell ramen Hell ramen (deluxe)
No green onions A man visiting for the first time A coworker said this place is delicious. He stuffs white rice into his mouth
and slurps up the noodles all at once. He ordered the beginner’s version of Hell Ramen without green onions. Staff: How does it taste?
Man: It’s delicious. Staff: Isn’t it spicy? The beginner level isn’t that spicy. Hell Ramen with Green Onions (no green onions) 1,000 yen Homemade spicy miso blended into the soup. The rich, flavorful soup clings to the medium-thick noodles. The noodles mixed with the thick soup full of spiciness and umami are irresistible! Delicious! The char siu is cooked in a steam convection oven. Marinate in soy sauce for about 2 hours. Remove the pork bones from the soup once they’ve released their flavor. Staff: What kind of ramen is this? I’m talking about pork bone soy sauce, but Most people call it “ike-kei,”
don’t they? Nowadays, some people call it “house style,” but When we started, the term “house style”
didn’t exist yet, and The shop where I learned it didn’t call it “family-style” either.
So I think it’s different. The way we take the soup is a little different
from the family style. The way we do it at our shop is “Kanto-style pork bone soy sauce”
is the most accurate I think that’s the right genre. Be careful, it’s hot. Eating char siu rice This man
is eating noodles with seaweed I like strong flavors! Chashu ramen The flavor is quite rich. It’s delicious. 11:18 Extra large with extra seasoning A man enters the restaurant
He orders a large ramen without extra seasonings Staff: Have you ever had a hard time? Before moving here, I ran a restaurant in the port area for eight years. At that time, our shop was
like a bubble, and there were so many customers. Since moving here, the number of customers hasn’t been as high as we expected. That was tough, wasn’t it? After moving here
it was tough for a while Staff) How did you
get through it? I guess you could say I worked hard.
I thought about various things. I thought about what would be good
and tried it out. I guess it just worked out well. Extra-large ramen
No condiments, right? The rich soup
and homemade noodles go so well together! Dip the seaweed in the soup and eat it with white rice. Eat the extra-large serving of noodles
all at once. Add soup to the rice. Enjoy the remaining soup with rice! Unintentionally drinking all the soup from the bowl Finally, savoring the soup
over and over again Leaving the restaurant with a full stomach! Green onion cut Pork thigh char siu
is done Marinated in soy sauce 11:30 Two customers (male and female) enter the restaurant. They order the advanced version of Hell Ramen. Char siu rice. Char siu rice 390 yen The chunks of char siu
are incredibly satisfying! The spicy miso sauce
brings out the flavor of the char siu! Hell Ramen (Beginner) 11:52 Add the soup made in a pressure cooker
to a stock pot and continue simmering. Seaweed ramen with extra spinach
and extra seasonings. One male customer arrives He puts umeboshi on white rice and waits for his ramen… Extra firm with extra condiments.
Here you go. Chili peppers and
black pepper Mix them well into the soup… Add your favorite condiments
and enjoy the rich soup with noodles! Take a bite of rice Alternate between ramen and rice… Finish the rice and noodles
neatly and leave the restaurant! Two men enter the restaurant. First, they both taste the soup. The rich ramen
is so delicious that they can’t stop eating! They finish their noodles and leave the restaurant! Two men enter the restaurant. They sit down at the counter.
The waiter takes their orders. Spinach-topped ramen, please. Hell ramen
No extra green onions Staff: What made you decide to open a ramen shop?
494 When I graduated from college
it was still the bubble economy I couldn’t graduate from college I was falling behind everyone else. So I started thinking about what kind of work I could do on my own. I had been working part-time at a store
since I was in college, I thought I’d learn there. The master there… Even though he was from Yokosuka, he was a huge Chunichi Dragons fan. On my first day of work,
he welcomed me like, I guess that’s fate. There weren’t many ramen shops in Toyohashi,
were there? Staff) What kind of shop did you train at?
506 It’s a place called Tanakaya in Yokohama. Staff: Can you tell us about the restaurant’s specialties? I guess we just do ordinary things as a matter of course. It’s not that we’re particularly particular about it.
It’s just our job. so we can keep doing it. Skillfully topping the ramen with char siu. That’s a large char siu ramen. The counter is full of customers. Try the tsukemen! I like tsukemen. Is it delicious? Yes Two men
Purchase meal tickets and enter the restaurant Two people, right?
Please have a seat Prepare the sauce for the tsukemen. The sauce for the tsukemen and
spinach, right? This is hot, so please be careful. Rinse the cooked noodles
in cold water to tighten them. Ramen and tsukemen are ready
Enjoy the rich pork bone soup! 12:26 From my younger brother
Hell ramen Intermediate level with white onion topping The spell came I was struggling in front of the ticket machine
I bought a meal ticket Ordered the intermediate level Hell Ramen recommended by his younger brother! This man orders ramen! Two men enter the restaurant. Side dish of char siu Pouring sauce Nori Waiting for ramen with char siu The ultimate version of Hell Ramen
includes roasted chili peppers and edible bamboo charcoal. Even just roasting the chili peppers makes them a little black, To make it more impactful, I think black is more impactful. This is the ultimate large serving. Customer ordering a large serving of ramen. Ramen with soft noodles and spicy sauce, please. The soup blends well with the noodles.
Enjoy the soft, medium-thick noodles… Staff: Do you come here often? I come here all the time. At least once a month. Regularly Sometimes I go every week in a row Staff: What do you like about Kuroda-ya? I like the noodles. I agree. Me too. The noodles are definitely delicious. The thickness and length of the noodles are just right. The noodles are incredibly delicious. I usually order soft noodles. The soft noodles here are really delicious. When I order soft noodles at other places,
they’re a little different. The soft noodles here
are really delicious. One male customer arrives. He orders char siu ramen Here you go. Tsukemen dipping sauce Tsukemen, right? Dip the thick noodles into the rich sauce… The noodles are so good with the rich soup!
It’s irresistible! The soup is so flavorful
that even women can finish it in no time… Staff: You work here with your parents.
Isn’t it difficult to work here? No, not at all. We can talk about anything. Staff: You all get along well. You brought your kids with you first.
That’s your daughter too, right? Staff: Is that right? She’s my older sister. The char siu is ready. Char siu ramen with extra toppings
Ordered white onion toppings Staff: Please try this first.
Do you have a regular serving? Really, ramen? I want you to try the basic ramen. Chashu-men Special 1,480 yen
(White onion 180 yen + extra noodles 100 yen x 2) The soup is simmered continuously during business hours
and is made by adding more broth to create a rich pork bone soup. Homemade medium-thick noodles
are perfectly coated in the flavorful soup. Chewy and satisfying! Slow-cooked and finished over an open flame
Two types of char siu Moist and juicy flavor The reason I started was Not ramen For example, I always listened to reggae and wanted to live a life where I could listen to that kind of music When you’re young,
you can listen to that kind of thing, but as you get older, some people stop listening to it, right? What can we do to avoid that? That’s when we went to the ramen shop. I didn’t start because I was purely passionate about ramen.
I just liked it. But once I started, I got hooked. It’s interesting. I don’t play games, but I wonder if people who are into games
are like this? The morning prep is interesting, too. It’s also fun to make things when customers come in. It’s a ramen shop, but
I love reggae, so Think of it as that kind of place. Please come visit us.
The exterior walls and the paintings are also worth seeing. I think it’s a pretty cool place. Staff: Thank you very much.
Owner: Thank you very much. Loved by the local community for 30 years!
Come try the authentic tonkotsu ramen made by the reggae-loving owner!

店名　黒田屋
地図　https://maps.app.goo.gl/4FMoawR7mNwuvQr77
住所　愛知県豊橋市柳生町１−１

現在人員不足の為、営業時間は10:00~18:00となっております

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