Name: Behind the Counter at a Japanese Fish Ramen Shop
Uploaded: 2021-10-16T17:45:15.000Z
Duration: 15 min 54 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 what it's like behind the counter at a family owned japanese ramen shop.

So today I'm in Shinjuku Tokyo and back with another behind the counter video.

I'm so excited for this one because this one is unique.

We're going inside a family owned ramen shop that is fish based.

I can't wait to take you inside, but like always, if you guys want to see what I'm doing on the daily check on my instagram account, if you want to help support the channel, check out the japan merch and if you have any questions about japan or your japan travels, check out my discord community that said, let me take you behind the counter.

So here we go, coming in hot with another behind the counter video.

This time at a local family owned japanese restaurant menu, Cajun, the number one fish based ramen shop in Shinjuku Tokyo, a highly competitive area in the ramen industry.

But this mom and pop shop has found a way to always appear in the top ranking where they're beautiful.

Umami infused clear soup, luckily the shop is located only a few minutes walk from the Jr shinjuku station southeast exit.

Alright, so I'm just in front of the ramen shop.

His mother who opened the shop 15 years ago is the owner?

Anderson is usually the first one to arrive at the shop.

Some of the ingredients are delivered before the opening so he puts them away when he arrives.

Usually buy noodles from the noodle specialty factory.

These noodles in particular have been blended from two types of flour and kneaded with charcoal purified water and then aged at a low temperature to create a firm yet bouncy texture.

So how much noodles do you go through a day?

He usually has two more stuff coming around 10 a.m. so until then he's all by himself.

This stash she is the first part to making their signature today.

And it's made from shiitake mushrooms, bonito and kombu.

To extract as much of its umami as possible then cooked slowly on low heat.

What's most important when making the sauce.

This is another ingredient for their delicious.

It seems like a whole lot of different processes going on to pull the mommy from their seafood.

Oh, he's cutting the green onions for the topping.

He said that they used to cut it by hand.

But since they need to cut so much now They moved to a chopping machine.

So Anderson, how long have you been working here?

Apparently he worked as a pharmaceutical chemist for seven years.

But the previous store manager got sick so he decided to take over this job.

I guess that's what family does for each other.

Oh, the onion cutters cleaned every single time.

Do you get many foreign visitors even got an english menu?

The the shopkeepers are menu simple serving.

Only one type of soup ramen that uses different types of fish crabs based on what they can get from the fish market the day before.

Do you have any kids while he's still washing the green onions?

He cuts the japanese leeks for tomorrow's soup.

You've been here longer than Endesa while Anderson is working on the soup and topping she prepares the side menu.

Mexico is a mackerel marinated and rice brand and it's mixed in with their own raggedy.

In fact, they sell about 100 on the weekdays and more than 250 on the weekends.

Apparently the only giddy is heated before serving so it must be squeezed firmly so it stays together when it's grilled.

Also, the only giddy is designed to be eaten with the ramen soup after the noodles have been finished its season lightly to pair with their mommy enrich soup.

Oh, he's putting the dashi soup into the scallop mix he was working on earlier.

Thanks the Dashi for the soup sauce takes about half a day to make while the main soup is cooked for about 8 to 10 hours.

So the preparation for today's soup started yesterday and the soup is working on right now is for tomorrow.

They don't let any of that delicious amount meat go to waste in this shop.

It's interesting to see that they're able to use different fish every day while also crafting a consistent taste and flavor.

I suppose though that their soup often has tie buddy and undergo plus the day's cats.

So maybe that helps with the consistency.

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Behind the Counter at a Japanese Fish Ramen Shop

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