Happy New Year! The dashi is made of Mackerel, bonito and Rausu Konbu Kelp. You know, mugwort is said to be the Japanese marijuana. (laugh) Yatai still exist as part of the acknowledged culture. And that is something I want to protect. I was originally working as an expert in architecture, as something called a "shrine carpenter". And I have also worked as an engineer before. I did martial arts during middle and high school. A relative of mine started this Yatai food stall. And it's been 34 years since then. So this "Yatai Keiji" has been in business at this spot for 34 years now. I'm 38 now, so I was still little when he opened the stall. So I personally had no experience running this kind of stall. No skills in that regard whatsoever. But I have been running this Yatai for 7 years now. Since my uncle's health deteriorated, and it got harder for him to to work the stall, I started to run it myself. So while running my own company, a design office, I am also running this food business. Good day! And off we go! This is "Oden". Normally it's better to cook it at the stall, since it's a soup and it might spill during transport. But if I do that, Heavy! The pork bone broth (for Ramen) is in here! And one time, when I was carrying it from up there, I put it down here at the stairs. I was like "Alright, let's go open the shop!", put the pot down here, and BAM!, kicked the pot down here by accident, and pork bones spilled all over the place! (laugh) Announcing "We're open!" with a bang. After that accident, I had to work the stall, and after finishing up, bleach, hot water, bleach, hot water... I kept pouring that on the stairs.... What the?! The sensor doesn't sense me? Everyday is hard work! It really is. My health? Yeah, I might get sick eventually. (laugh) I have to make 3 roundtrips to set up the stall. Carrying luggage 2 times, and lastly pulling the Yatai itself. Looking forward to working with you, the name's Abe! I tried to create a Yatai that imitates a spiritual place, so I basically tried to built a shrine. A Yatai is a place where people get together. So I wanted to make this a place, where people can come together in harmony. That's why I choose this shrine shape. I personally like things connected to the Japanese culture. So I though it would be great if I could connect that with what I do. I thought it would be great to share it with more people. So when talks about this Yatai business started, I already knew that this culture was becoming less and less common throughout the country. They are on their way to going extinct. But in Fukuoka Yatai still exist as part of the acknowledged culture. So I felt that this is something I want to protect. This is a soda machine. This is an offertory box! At this stall, kids until the age of 12 get Ramen for free. And the reason why I can do that, is that customers put money into this box. And from that money, I finance the free Ramen for kids. And that's what this offertory box is for. There are shrine talismans up here. This says "Amaterasu Oomikami". Amaterasu is the chief deity of Japan, so we have a talisman of the "highest god" here. When putting these talisman in the altar, you always put Amaterasu at the front, Toyoke no Mikami in the middle, and Izumo in the back. And then you put these three into the altar. I'm not actually a religious person, but this is the "Shintai" the part in a shrine believed to contain the spirit of a deity. Your receipt. Thanks! This one? That's a sea bream! A sea bream for happiness! Happy New Year! It's a happy new year sea bream! Can I come in? Take a seat! Happy New Year! Your appetizers! (joke) (laughs) Thanks! (The Yatai maintains sanitary conditions while allowing furry friends) Here you go! Thank you! Liquor bowl! Happy New Year! Hey! Happy New Year! Oh no, I forgot the grater! I can't cook without that one! I'll go back and get it! (laugh) So yeah, I'll be back in a sec! This is seaweed salt from Miyako Island. And this is dashi made from grilled flying fish, mackerel, round herring, bonito and Rausu Konbu Kelp. We have something called "premium soy sauce" in Fukuoka, And I put something extra into the pure premium soy sauce. Dongko - shiitake mushrooms. Dried shiitake mushrooms and dried scallop. These 2 extra ingredients. For the soup for the Hakata Ramen, I use a ratio of 7 : 3 pork bone soup and chicken soup. So it's not a 100% pork bone soup like it usually is served here. But this way, it makes it taste mellower and less smelly. This roasted pork is called "Satsuma Berkshire Pig Pork". And these noodles are made of "Hakata Ramen Wheat". And they are the kind that's made super thin. If you'd made them any thinner, they'd be Somen noodles. The thinnest Ramen noodles, thin-level No.30. Umegae Mochi! ～♪ (Singing a Mochi Ad) Umegae Mochi!♪ (laugh) It's better to grill it for a bit, it gets more delicious like that! Mugwort Mochi! (Souvenir from a customer） You know, mugwort is said to be the Japanese marijuana. (laugh) Fire! Hot! Got it! The dishes itself are of course delicious, but not only that - the presentation is great too. You don't usually get that at Yatai. His prep and multitasking is really amazing. With lots of roasted rice, got it! Adding dashi. This is soy sauce with grilled flying fish. Delish!! Today's special is pork miso soup! This place is really great! Everyone is so friendly! It's really nice! Sorry for the wait, here's your fried Ramen! Thank you! These are Hakata one-bite Gyoza dumplings! Tiny! Super tiny! They are smaller than your usual Gyoza. This is fried Ramen. Unlike regular stores, Yatai are mobile stalls, And that makes out their distinct style. People in the normal restaurant industry wouldn't choose to run such a place. But Yatai are important as a part of Fukuoka's culture.
