Akashi-shi, Hyogo Izumiya, a restaurant in the residential area established 70 years ago. Chinese cabbage soup octopus 'Izumiya' Menu Double pork cutlet curry please. "please" 2 special egg rolls by 11:45. Okay. Izumiya How long does it take to make 5 egg rolls? Octopus Here, this is done. Tsuyu Beef Eggs green onion Thank you. Thank you. Orders Please take this. Egg rolls Okay. roasted pork fillet Can you deliver this? beef egg green onion Thank you. Here you go. Omelette rice It's done. Please serve this. Miso We're almost ready for the delivery orders. Rice omelet, Chinese soba, and a mini rice bowl set. bean sprouts, green onions roasted pork fillet pepper I'll pass on the rice omelet. ketchup The rice omelet is done. katsudon " Please bring it to me " Tonkatsu "Did you come next?" The meals for delivery is done. Can you cook 3 cups of rice? eggs, onions Omelette rice There was a request for a rice bowl other than the egg bowl. I offered a konoha bowl, but they didn't know what it is. They didn't like fish cakes, in the konoha bowl. I decided to put in shrimps, which they enjoyed. That's why I started adding small shrimps to the egg bowl. The chicken in the oyakodon is swapped out for shrimps. This is the tanin bowl. Labeling Thank you. finely chopped kelp Fish cake The meals are done. chicken sauce onion ketchup Rice ketchup Rice omelet Izumiya Pork sugar soup soy sauce Deep fried tofu Chicken This is the chashu pork for the Chinese soba, and the soup. I combine these to make the Chinese style soup. Eggs flour Pork bread crumbs Tonkatsu preparation My grandfather passed away from a stroke. My mother and grandmother continued this restaurant. I returned when they were planning to close down. I used to be a French and Italian cook. I started serving rice omelet when my kids were here when they didn't have kindergarden. They always had egg rolls. So, I thought I'd make something different for a change. One of the cutomers wanted to try it too. The customer enjoyed it, so I added it to the menu. Onions Octopus Stewed beef tendon Curry and make Curry base Curry Fish cake egg Fish cake green onion Konoha bowl Special egg rolls soup Boiled egg Tonkatsu Curry udon, topping: pork cutlet, small rice butter Curry and rice, topping: pork cutlet, omelet Nagata-ku, Kobe-shi / Established over 40 years ago "Tempura Yasuda" I covered the work of the second-generation owner. "This is Chinese cabbage from the restaurant." I make pickles by myself. Pickled radish "Cut small" Daikon My mom and I used to run this restaurant together until she passed away 4 years ago. Beef offals Potatoes This slice of meat is 130 yen. "it is hard" internal organs "Boiled in kelp and bonito broth" "I'll have this bonito later." The sea kelp and shiitake mushrooms has been soaked since yesterday. I take the sea kelp out before the water boils. I'm taking it out. "wait for completion" grated radish Lotus root Good morning. Could you bring that oil over? “Today is one bottle.” defoaming skipjack tuna “It rained a lot yesterday.” it rained a lot Our main meal is tempura rather than udon. "It's not about frying" "I have to cover udon, that's it" "I think you should buy takuan and cut it yourself." Let's fry the potatoes with the fresh oil. It'll be nice and soft in 5 or 6 minutes. The picture indicates my grandfather who opened this restaurant. The character is called "Ebi Ichi". That is a prawn tempura. Since he had a big nose and a craggy face, my niece drew it and named it that way. I peel those while hot. soup sugar soy sauce Mirin soy sauce "I will cook rice" I make miso soup with this broth. Miso Green beans Chikuwa "This is how steamed potatoes are made" It's going to be a tempura. udon noodles I loosen the noodles before I get busy. "Less today" "You can have a meal in about 20 minutes." fried dough I'm going to fry the potatoes. Here you go. Potato tempura / Beef offal tempura sauce Tempura Yasuda Udon Set Meal menu "welcome" “I am happy that customer have come.
I will be in trouble if the customer does not come. ” "Fish cake, shrimp and kake udon." “Ten of five?” It'll take a bit more time. I'll go shopping then. "Would you like some sweet potatoes?" "Take 3 sweet potatoes" “Six, six, ten, right?” "Please take care" There's no need to rush. “Hey, it’s Bokkake.” What is lotus root? I don't have eggplants today. Sorry about that. Tori-ten and "yes~" Your total is 2,550 yen. "thank you" Thank you. "It's all done" here you are You can have a seat wherever you like. Bokkake soba Bokkake (Simmered in Gyusuji) Udon set Assorted Fries Kake Udon Shrimp Tempura fish Tempura Nada-ku, Kobe-shi Hanshin Main Line Oishi Station Along National Route 2 Komugino Minori This blender used to belong to a restaurant "Ashitaba" which was in front of JR Sumiyoshi Station. Since my father is a mechanic, I asked him to repair and assemble this shabby machine which was sit in a warehouse. It was 18 years ago when I opened the restaurant. 'hand-made noodle making machine' He steps on the dough to bring out the chewy texture. I'm going to mature the dough for one more time. I step on the dough 3 times in total. "I will leave it for 30 minutes or more." Konjac Daikon Eggs Tofu cooked rice seasoned chicken "I marinated it from the day before." "It's the main dish." Chikuwa Our broth is made of mackerels, round herrings, auxis rocheis and dried bonito flakes to taste. I'm sometimes asked to teach making udon by the board of education. I go to about 2 to 4 elementary schools in a semester. I hope someone will want to become an udon chef. flour He trained at a restaurant "Kanaizumi" in Marukame-shi. He spreads the round dough into a square shape. Forming the dough into a square will make the thickness of the noodles even and easier to cut. When you freeze it, some cells will be crushed, and the "Umami" will escape. So, I don't freeze it to keep it fresh. You can have the chicken breasts "Tataki" (Seared over hot coals). Grated daikon Oden Open Kashiwaten (Chicken tempura) menu Fish cake green onion green onion, fish cake "1.5" It's big Tonkatsu egg Here's the pork cutlet bowl. Egg "Come on, egg udon." Here you go. The perfect timing. "Welcome, 5 people." " please " Welcome! “Katsutoji is here.” We got to cook a bowl of mini beef bowl. "Kashiwaten (fried chicken)" Kashiwa teishoku 850 yen welcome Here's the rice ball. Thank you. Tonkatsu Thank you Welcome Thank you welcome "Here's your order, takikomi set meal cold 1.5" "Takikomi set meal, 3 Kashiwa set meals, one rice is a lot." "You waited a long time" Almost ready. Set meal 3 is 1 large rice It's a cutlet tempura bowl Welcome "udon." cold soup "The tempura udon is ready." "It's Kake-tenpura udon." Thank you Welcome Here's the mini beef bowl. fried chicken Thank you Udon Chikuwa tempura Grated daikon Grated ginger White sesame,lemon "Egg udon" Kake udon topped with tempura (Separate serving available) Kashiwa tenzaru udon tsuyu Japanese beef offal dipping noodles Bittyukogen chicken oyakodon Thank you. Green onions Nada-ku, Kobe-shi I covered "Chikaramochi" at Suidosuji Shopping Arcade He's the third-generation owner who runs the restaurant all by himself. He purchases rice from Saga. Chikaramochi Restaurant is an essential for Kansai's traditional downtown. There're 3 groups in Osaka, Kobe and Kyoto. The main branch is located in Rokkaku, Teramachi, Kyoto. This place was turned into a vacant lot now. The founder, Mr. Rikizo Ikeguchi, was from the countryside. He named the restaurant "Chikaramochi" after "Chikara" in his name. I'm going to add water to the rice that was steamed 15 minutes. I'm going to steam it for 10 more minutes, and it'll be done. "This is Ohagi dough" The key is to roll it into a ball while the dough is hot. In summer, it needs to be cold before rolling it up, otherwise it'll get sticky. My restaurant is specialized in mochi (rice cake) as the restaurant's name is Chikaramochi. Although we're part of a union, we have different seasonings and suppliers. I finish making mochi in the morning. The restaurant was established in 1925. In another 5 or 6 years, it'll be 100 years since the restaurant opened. I'll keep on trying. I might retire when we mark the 100th anniversary of the restaurant. I have no successor. "Red bean paste made the day before" make Ohagi
Ohagi: A food made by steaming a mixture of rice and glutinous rice, then dipping it in red bean paste or bean flour. soybean flour Too much sugar makes the taste blend. So, I make it lightly sweetened. Sugar has a preservative effect. red bean paste I cool it without using the dryer to not dry it. He's going to get groceries at the market nearby. Ohagi 100yen This is my restaurant, and this is the one that my father used to run. "You have to take out the kombu before it boils." skipjack tuna "Boil here for about five minutes." "The one I did earlier is Ichibandi, and this is Nibandashi" This left-over bonito flakes are going to be used as feed at the zoo nearby. I'm skimming the scum off. The owner's precious friend who opens the shop once a week. Ooban-yaki tofu Deep fried tofu The kizami kitsune is used for the deep-fried tofu curry and the meat curry. I took over the restaurant from my grandfather. "Drain the oil like this." Sometimes there're no customers until 12:30 pm or even 3pm. I have many customers after Christmas. Preparing is hard. "Because if you add too many things, the taste will become complicated." "I don't want to do that..." "Drain oil" "This is the hardest" The coarse tea that he purchases from Miyakonojyo, Miyazaki. I make the broth a bit stronger as it's going to be added to hot water later. I'm going to cool it and freeze it later. Open Chikara mochi menu beef, green onion egg chicken These are ice-cold beers. No fridge was needed. beef green onion "You waited a long time" 3 pieces? "I just got it" Thank you. beef tofu green onion potato starch Your total is 1,000 yen. I left your receipt there. Thank you Take care. I need to do this all by myself. "We will not be closed at the end of the year, but will be closed for three days starting January 1." "Open from 4 days " " Welcome " "There is ankake" "Ordinary bowls only contain tsuyu, but curry bowls with too much tsuyu will have a strong taste." People in old days used to use this that is made by bamboo. This is rather solid. Am I on camera? Tsuyu " thank you " "It's 600 yen." welcome “Kayaku soba, right?” Seaweed fried tofu "It's a large serving of meat curry." green onion starch Most of the customers cleaned up their plates. fried tofu fish cake, chicken green onion Deep fried tofu curry udon (An egg as a topping) Nabeyaki udon topped with rice cakes Mochi Ohagi / 1pc for １００yen Kinako (Roasted soybean flour) Anko (Mashed sweet bean paste) Akashi-shi, Hyogo It's been warm these days. We get to harvest them earlier than expected. It's cute, isn't it? The smaller the carrots, the easier it is to cook, like for salads. We don't use pesticides for our vegetables. We just let nature take its course. "No. 1!" Such a lovely cauliflower. Soybeans We used to work in a completely different field and work from sunup to sundown. On the weekends, we used to study at an agricultural school for working adults. We prefered this more than our current job then. So, I started farming and she opened a soba restaurant that uses our vegetables. "It's peanuts" Looks tasty. Tomorrow morning, I'm going to cook delicious food using this. Can I try? " big! " This will be used for grated daikon. JR Kobe line / Okubo Station Nanoan I cook soba after I get orders. Broccoli garlic Radish White turnip carrot Cauliflower fried dough Green onions Peanuts Nanoan menu buckwheat dough Tenzaru with seasonal tempura Wasabi salt Soba water Carrot greens Welcome! "Thank you for waiting, it's a tempura bowl set." Tendon set with seasonal vegetables Thank you for waiting. Here's the tendon set with seasonal vegetables. Thank you. Take away available purple sweet potato Thank you Take care. Thank you We'll be with you in a moment. We got an order of a bowl of puripuri chicken rice bowl and a bowl of kitsune udon. Thank you "You waited a long time" buckwheat flour We got another order of rice balls. Thank you We got an order of a large bowl of puripuri chicken rice bowl. ""bon appetite"" I am bringing up 3 boys. I've been managing child care while making soba and growing tasty vegetables. What I want my children to eat was always in my mind when taking care of them. The middle child got ill, and I was wondering what went wrong. And I'd been considering if he could have safe and reliable food. Grated yams An egg "Sun rattan is out" Hot and sour soup soba with herbs Buckwheat flour muffin We opened our restaurant because we love soba, and we want people to eat the soba and our vegetables.
