I went to the Kyoto noodle place "Noodle Shop Elegant" who received hot support from ramen mania · manager who boasted a history of over 80 years in business and has interviewed it

In the last ten years I have developed 100 kinds of noodles, customers have customers all over the country, the noodle shop receiving hot support from the manager of ramen mania · "Noodle Shop Exhaust"is. In recent years many shops in Osaka that appear in magazines use this noodle shop and the quality of noodles is overwhelming. I actually went to the factory to see noodles and I met with the representative director and the plant manager and asked stories.

Please make noodles with noodle shop 棣 note ramen tender noodles leave
http://www.teigaku.com/

Arrived at the noodle shop in Kyoto city.


Signs are found at a glance in front of the factory. In China, as an example of expressing how brothers are making relationships with each other, there is a story of "emotion of emotion", and the origins of noodle shops are coming from here.


When entering the factory, Representative Director Yoshinori Kaori (Choshin Yoshinori) greeted me.


I will put on a white robe and enter the factory.


The factory is made by remodeling the old warehouse place.


Looking from above it looks like this.


I will go into the back of the factory at once.


When I walk quickly to the back ... ...


I had my room guide with flour. It is said that there are about 30 stocks purchased from the milling company here.


This powder is wheat flour dedicated to the noodle shop 棣 え produced by inside and outside flour milling.


Wheat flour dedicated to ramen of Nisshin Flour "Robustea" ... ....


It is in KyotoIzawa milling"Angel" was placed.


Looking over the whole factory, it looks like this. Two machines for making noodles are prepared, and employees are busily moving around.


Machines that mix powder are those using a vacuum mixer ......


Prepare two of those that are not.


Powder is mixed with machine. When making noodles, it seems that there are many cases where noodles are made by blending several kinds of powders purchased.


Mixed powders undergo a process of "complex" to form noodles and make noodle strips.


A noodle band came out from the machine.


When approaching the noodles and looking at it, noodles are piled up and stretched. Through this process, the noodles become tougher and the surface becomes smoother.


Further rolling the noodle band 5 times, I will extend the noodles.


By applying 5 times of rolling, the noodle band is considerably thin.


At the end of cutting noodles, cut noodles using cutting teeth.


Looking up the part that cut out the noodles looks like this.


You can check the state of cutting noodles from the following movie.

How to cut noodles inside a noodle shop 棣 の 's factory - YouTube


This is a chopping tooth used when cutting noodles. There are nearly 50 numbers, and the price seems to be 20 to 300 thousand yen per price.


When arranging the thickest and narrow cutting teeth, the difference is obvious at a glance.


Hexagonal teeth can produce thick noodles ...


30 square teeth can produce thin noodles.


The cut noodles are boxed manually at the end.


The state of the work packing noodles can be confirmed from the following movie.

How to pack a noodle shop's noodle - YouTube


It is lightly beautifully wrapped in noodles, but it seems that it will take time to get used to.


Next, have you show the room where the noodles are kept refrigerated.


Because noodle shop 棣 生産 produces a lot of custom-made noodles, we produce over 100 types of noodles.


From strange names such as "Y" ......


Many noodles with names like codename such as "East # 18" were placed.


We asked the factory to show us all the way and asked us to interview at the reception room on the second floor.


There was a lot of books on ramen in the drawing room.


There were many specialized books that cost more than 3000 yen per book.


This time we will receive an interview with Mr. Kazunori Kuniko, my brother's knowledge, and Yoshinori Chieko's brother's brother who introduced me to the factory. As the factory manager is in charge of manufacturing and the representative director is in charge of sales, there seems to be occasions when opinions are hit, but it seems that they are on good terms as the name of shop name is called.


Table of contents
· Commitment to noodles
· About business
· About future developments

◆ Commitment to noodles

GIGAZINE (hereinafter, G):
In general terms, ramen is said to be the main dish of soup, and tsukemen is said to be the main dish with noodles, is there such a case in many cases?

Yoshinori Known (hereinafter referred to as "Representative Director"):
It is a decision that the manager will decide on a case by case basis, but it is a difficult place to say which is coming up. Because it can not be quantified, my feeling is that the balance between noodles and soup is exquisite, there are cases where you feel that noodles are strong when you eat other people, or you feel the soup is strong.

G:
If you have a thick soup, the soup will tangle well with the noodles, is not it? In such cases, there are many cases where the taste of the soup is extruded rather than the noodles?

CEO:
I agree. For example, everyone says, "Shrinking noodles get tangled well with soup," everyone says, but the amount of soup getting into your mouth increases for thin noodles. Because the surface area is large, even if it is the same noodle volume.

G:
Wing noodles sourced by 棣 さん have quite a lot of surface area of ​​noodles, are not they?

CEO:
There are many (laugh) Soup is entangled well with noodles.

Kazunori Tomomi (hereinafter factory director):
Generally speaking, soup is more involved as you get thinner. There are various orders for noodles, but as aiming for us as a creator, it is a taste and texture. What you can do to improve soup entanglement is to lower the moisture content by reducing the amount of water in the noodles and to make the noodles as thin as possible. The rest is noodle I think that I feel texture. I am making noodles food with 60% texture and 40% taste. It's easy to feel delicious when you feel comfortable with sipping or when you can respond. There are people who often say "the taste of wheat ~", but it is almost unexpectedly faint, and if you put it in a noodle soup it is almost always lost. So I think that I taste as to where I feel delicious. There are many people who say that it is bad that the texture is unpleasant.

G:
So where is Mr. Mr. 棣 が sticking about its mouthfeel and making parts with care?

Plant manager:
That depends on the manager's choice. For example, if the manager got ordered "Please give me low-added noodles", if you try out low-added noodles that I made, there are times when I will make a discrepancy. Even if the store manager is ordered as "noodles that have been rice cake," there is also something in which I think that motomechi and mochi mochi for the store manager are different. I think that it is work to explore the nuances of such words and to answer the manager's orders.

G:
Mr. 棣 是 thinks that there are orders for noodles from all over the country, but is there a difference between orders of noodles in the west and east?

Plant manager:
There used to be a difference in the old days, but now it is almost decreasing. The amount of noodles was often less than 130 grams in Kyoto, but in Tokyo there were more than 150 grams, and the weight of noodles did not match at all for a long time ago. Today there are 150 grams more in the nationwide uniform. Regarding the type, it depends on the region rather than the west and the east. For example, if it is Sapporo yellow colored noodles are preferred.

G:
I showed various powders before, but how many kinds of powder are mixed and used?

Plant manager:
Roughly speaking, the type of wheat is about seven to eight. We use it by grinding method and flour milling company blended its own. I'm just using a mixture of flour millers already. I feel like mixing 2 or 3 kinds of it.

G:
Have you thought about Mr. 棣 さん trying to make wheat?

Plant manager:
That is a difficult thing to do, so you have to see it clearly when you make it yourself. Especially because I'm not dissatisfied with wheat, I have no plan for that.

G:
Since the temperature and humidity change according to the season, I think whether influence will also come up to making noodles naturally, but what part of the craftmen's arm's showroom will be?

Plant manager:
Especially now it is a tough season. Since our warehouse of flour has no air conditioning, it is put at room temperature. Although it can not be said more concretely, there is something suitable for water used for noodles when hitting fabrics. If it is winter, the water temperature will be higher. Temperatures are rising steadily in spring now, right? Just because the temperature of the temperature has risen, the temperature of the wheat in the warehouse is not changing suddenly. Now the temperature of the wheat rises so we are lowering the temperature of the water. This season is difficult, a store manager says "Today's noodles are slightly moist." As the water temperature goes up, it gets a little moist. It will be a bit difficult story, but when you make tempura you make it cold and do not you make it? Because it reduces the amount of moisture absorption by lowering the temperature, it flew to a color. If that is warm you get too much moisture and you will not fly loud. Temperature when mixing water and wheat in making noodles is also important when making noodles.

G:
The rainy season is a battle against humidity, is the noodle shop difficult?

Plant manager:
It changes a lot depending on the person making the noodles, but for me it starts to get warmer and starts to get colder the most care. Humidity does not say that there is no effect, but influence is not strong enough to make noodles indoors. It is hard for us to make noodles better that this is constant with temperature. For example, the day of 33 degrees continues. It is the most painful for us that it is 10 degrees yesterday like this season and 20 degrees tomorrow.

G:
If the cold and hot areas are not suitable for making noodles, is not the mountainous area a very favorable place to make noodles?

Plant manager:
I agree.

G:
Is not that Kyoto easy to make in the basin?

Plant manager:
It is not suitable because it is rather cold and warm. Regarding humidity, it will be a matter of doing it in the room, but it is difficult with regard to temperature. In a ramen shop that manufactures myself by himself, there is a shop with noodles hit near the soup cooking stove, humidity management is messed up, depending on the day the shops are different in time by about 3 minutes, but first make it in our store As far as that is not the case. I think that it is our duty to deliver the condition of noodles in the same condition as much as possible. Should you ship noodles with different boiled noodles and different times, the claim will come.

G:
It seems that there are many cases that domestic wheat is used in ramen, but the powder most suitable for udon isASWI have heard that it is a foreign-made wheat called Australian, Standard, White, Noodle and Blend. Are you still using 棣 是?

Plant manager:
I am using. Personally I like the powder. There is strength in powder with stubbing powder. As this variety becomes a cultivar raised in arid zone, wheat seems to become strong. Australia and North America are dry land so it seems to be suitable for making wheat. In Japan with heavy rain, things that were originally said to be "wheat flour can not be done" gradually improved gradually and wheat became possible gradually. I am making noodles made in 10 years, but Japanese wheat is steadily getting better.



About business

G:
Mr. 棣 は is a visitor across the country? For example, Amazon is using a drone for delivery experiments, but are you thinking about using 棣 さん in future for such delivery?

CEO:
Since the delivery fee of the cool flight is rising, I hope delivery can be done with such things, but the noodles are quite heavy and I think that it is difficult for some time to have management of humidity. Because it is delivering noodles to ramen shops, it is almost always necessary to deliver it in the morning of the next day. It is difficult to ensure stable delivery, and it is also a painful thing to have noodles delivered to customers in Tokyo and Hokkaido when snow falls.

G:
Is there anything difficult to do in business in Kyoto?

CEO:
A large chain store such as Tenkaichi, First Asahi, Yokozuna was born in Kyoto at the same time in 1972, but the number of ramen shop increased, but it is still difficult to have few shops. In the past, we had two kinds of noodles so there were many shops with noodle cake and onions, but by making custom made noodles, the number of shops dealing newly nationwide has increased.

G:
It seems that President Kimura of Tenka has visited him to prepare noodles a long time ago, but if you are making Tianyi noodles, custom made noodles that are a cowardly uri may not have been born Ram?

CEO:
Although it is a story of a trainee, there can be something like that if there is one big client.

G:
Since it is a company with a tradition of more than 80 years, I think that management is stable and it seems that it was in a state of ten years ago.

CEO:
I agree. It was a terrible situation when my father collapsed and we were to succeed to the company ...... My salary did not work for 3 months and my wheat shop waited for payment.

G:
Turning point is that you made noodles for shredded noodles from Kanakiri?

CEO:
I agree. Then we increased the variety of noodles by ourselves, and now we have nearly 100 kinds of noodles when we succeeded the company.

G:
I think that there are cases where the manager may commence making homemade noodles as a result of having the commitment while the wholesale noodles. What can you do about 棣 棣 in such a case?

CEO:
Because there are such things, I am pleased to teach you how to prepare noodles in the form of graduation.

G:
What is the characteristic of the ramen shop that lasts long from the noodle shop?

CEO:
Anyway, it is humble. Although I heard that there are manager chiefs who will become tengu as customers increase at a stretch as they enter the television, I think whether the business is long-lasting by a humble manager.



On the concept of future development

G:I saw an article that 棣 ep wanted to open a noodle antenna shop in Tokyo's 23 wards, what kind of things are you thinking about?

CEO:
There are parts that I said in the momentum of the interview, but (laugh) I'd like to make a place like an antenna shop where we can do the educational activities of noodles. For example, one day 365 days noodles are different shops, soup is one type and noodles are five types of shops. Ramen with strong presence of noodles, ramen with a weak presence of noodles, I want the customer to experience it. There are many noodle shops that stock many soups in recent years, but noodles are less likely to be the leading role. But if the noodles put in the soup are different, the impression of ramen is definitely different. We are thinking that we could make opportunities to know about it.

G:
Concretely when is not it fixed?

CEO:
I have not decided yet. We also have capacity for our work. I think that "a time will come".

G:
In the Kansai area, the connection beside the ramen shop increases, and stamp rally etc are planned, but do you plan to do stamp rally etc at a shop using 棣 さん 's noodles, for example?

CEO:
I never thought about it, but that sounded interesting. Please let me consider it positively.


After finishing the interview, I decided to actually go to the east-west ramen shop using 棣 の noodles. The first one is Osaka-shi "Noodle noodle"


There are 棣 e noodles in the shop.


This time, I will try to eat "Fresh Soy Sauce Ramen (850 yen including tax)" with high moisture content using crimped noodles.


The soup is crystal clear, making it reminiscent of Sano ramen and Kitakata ramen.


The noodles are thick and crimped.


Although the amount of water in the noodles is large, it is difficult for the soup to soak, but the existence of noodles is strong, and the compatibility with chicken claw / raw soy sauce which has strong umami is also good. It's comfortable to sip, you can enjoy a full-flavored texture.


The second case is "Yamaguchi" at Takadanobaba


Next time I order an oyster soba to taste the goodness of noodles.


If you look closely at noodles, brown grains can be confirmed.


It looks as smooth as it is finished with noodle with elasticity, and the noodle with fragrance is such quality as to be made even if you eat only with noodles. Tsubukiba is already used for kelp water, and umami and saltiness match well with the taste of the noodles.


Shops dealing with noodle shop's noodles are now becoming nationwide, although there are many Kansai due to distribution reasons. Choosing noodles with noodles and going to eat may be one way of enjoying.