Name: How Japan's Most Popular Steamed Buns are Made in Japan
Uploaded: 2021-12-03T18:10:08.000Z
Duration: 16 min 16 s
Description: Thousands of YouTube videos with English-Chinese subtitles! Now you can learn to understand native speakers, expand your vocabulary, and improve your pronunciation...

This is how one of Japan's most popular steam buns are made in Japan.

So today we are in Osaka, Japan, and I'm excited for this one because I get to take you inside of a factory and show you how one of Japan's most popular steam buns are made in Japan.

The awesome folks that go go ichi horror.

I have given me access to take you on this adventure today.

But, like always, if you guys want to see what I'm doing on the daily, check out my INSTAGRAM account.

If you guys wanna help out the channel, check out the Japan march.

And if you have any questions on Japan or Japan travel, check out my discord community.

All right, let me take you on this factory tour.

Put them on a K A pork buns in Japan, selling 100 and 70,000 pork buns each and every day.

In 1945 they established their first restaurant in Namba Osaka.

It's steamed pork buns the following year and has since grown to 58 stores, located only in Japan's Kansai region.

It now employs 1500 staff working hard every day to craft their delicious pork buns as well as other popular Chinese food.

I'm gonna also show you how Chinese food is made in Japan.

Now we got to find someone to help me get inside high.

Google It Steamed pork buns are known by many Japanese as an Osaka signature souvenir.

Damn, I can't wait to take you on this factory tour and show you how it's all made.

So this is where they make all the dough.

All of the ingredients come down from the ceiling and go into this mixer.

So this is where it all begins with an ETA in English dough.

The dough used to create their steamed buns is made every day and shipped out four separate times on that day to ensure the freshest no possible is used in their shops.

In fact, the central kitchen never carry stocks, but always prepares only as much as each store requires one of their secrets to making.

The perfectly sweet and sticky buns is in their maturing process delivery distances and times where each shop is carefully calculated and used as a base to mature their dope as it starts rising immediately.

Abed's needed Taking one step further, Their dough is crafted to have three different maturing times by varying the temperature of water used for each shot to order a specific dose so that when it's used, it's always perfectly matured.

A reason why all 58 of their stores are within 150 minute distance from their central kitchen.

What's the most challenging part of the job?

Okay, let's get to the center of this fun.

All the meat for their steam buns are delivered to this loading dock and also weighed here to ensure deliveries are accurate.

After the deliveries are confirmed, all the frozen meat is hand inspected to ensure quality and safety.

Depending on the time the factory can receive up to five tons of meat in one day.

That's a lot of meat to thoroughly inspect his hands get really cold.

So what happens if it doesn't pass the inspection?

All right, so we're on a different floor now.

So in this room right here, they cut all the onions and you can really feel it.

I guess it makes sense that when you're making 170,000 pork buns a day, the onions arrive already peeled, so they're simply watching the pool by this machine.

In fact, the main two ingredients for the steam buns are pork and onions, which may surprise.

Many who tasted it has Google, which is pork buns, give off a distinctive and strong advertising aroma without using ingredients such as garlic and finally diced to perfection but into relatively larger pieces to enhance the taste and aroma appeal of their pork buns, ultimately helping to create their signature flavor.

Once chop, the onions are transported to the second floor of the factory via this elevator to be mixed with the pork.

But before we go there, let's chop it up with this guy.

What's the most challenging part of this job?

Oh, guess is attacked the outer skin as well as a transparent inner skin.

So this place is so big, are getting cut of lost.

So in this section, just behind me, it looks like they mince the meat.

If it's not clear already, Gugu ichi feel their buns with pork, which is why they distinctively call their steam buns Buddha Man Buddha, meaning pork instead of the more general term in Japan.

Their pork is made from a blend of thigh, arm, belly and back fat.

The meat itself is purposely cut when frozen to prevent oxidation and similar to the onions, the machines test their pork into large pieces to help accentuate the taste.

Overall, producing a meatier texture and a juicier umami.

Yeah, Now all the ingredients for the filling are combined.

The re giant vats of meat are seasoned with soy sauce and their special spice mixture, consisting of simple ingredients such as sugar, salt and pepper.

In fact, their pork one recipe hasn't changed since it was first created over 75 years ago.

So to this day the factory strictly adheres to the original recipe.

Is there anything you really need to watch out for?

Oh, there's the vat of freshly diced onions from earlier.

It gets mixed in with a seasoned pork starch is then added to help bind them together.

One of the keys to this recipe is to maintain the feelings meaty texture by not over mixing.

So it's critical for the workers to precisely stop the machine each time After the ingredients are completely makes, the filling is Fed into trays on a conveyor, there's enough filling in each tray to make 200 steamed pork buns.

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How Japan's Most Popular Steamed Buns are Made in Japan

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