5 Beautiful Japanese Women Chefs | Onigiri, Ramen & Motsu Stew

5 Beautiful Japanese Women Chefs | Onigiri, Ramen & Motsu Stew

March 2025, 2:00 a.m.
A shared kitchen in Hiroshima Kaho Higashi, owner of the handcart rice ball shop “that’s rice” “Do you start this early in the morning?” “Yes.” “Today I also have an event,” “so I need to make a lot of rice balls.” “This is where I make them.” “How long did you sleep today?” “About four or five hours.” “Is the rice shortage hard for you now?” “Yes. I’ll close temporarily starting in May.” “I decided that yesterday.” “The main reason is really that I have no rice.” “I actually buy this rice from a customer.” Rice purchased from a customer who sells rice “I used to sell smartphones and had many problems with people.” “I always wanted to work alone.” “I thought food you can eat with one hand would be good, so I chose rice balls.” “Heavy.” “It’s always heavy. This part is the toughest.” Cooking a rolled omelet 3:30 a.m. Spicy cod roe mayonnaise Rice finishes cooking Rolled omelet with spicy cod roe “Would you like some coffee?” “It’s a long shoot, so please take a break.” She served us coffee and snacks Frying deep-fried shrimp “Why did you choose a handcart?” “Food trucks are everywhere,” “so I wanted to stand out.” “I keep moving so people feel lucky when they find me.” “My grandpa made the handcart for me,” “Your grandpa builds the handcart?”
“Yes.” “He’s a carpenter. Even this rice paddle is new.” “My grandpa made this for me.” Deep-fried shrimp 6:00 a.m. “These are Hiroshima greens (pickled mustard greens).” Deep-fried stuffed lotus root Soy sauce made in Hiroshima “I want to be different from other rice ball shops,” “so when people eat them, they feel it’s tasty and worth buying.” “I develop flavors you can only eat at that’s rice.” “That’s what I care about.” Lotus root & dried baby sardine rice ball Grilled salmon “You flake it by hand.” “Yes. There are bones, so I remove them by hand.” “Salmon is very popular with kids.” 9:00 a.m. (1 hour to departure) “Do you see the finish line?”
“Yes, but it’s already 9:00.” “I must finish everything within the next hour.” “Not sure…” Dried baby sardines Sardines & green onion “How many left?” “About 30.” Garlic rice “That’s a lot.” “Wow, so many.” 150 rice balls are done Loading the rice balls onto the handcart “Will it all fit?” “It’s rare for two shelves to be this full.” She’ll walk about 2 km pushing the handcart to the event venue. “Today is intense. I wonder how many kg it is.” “It’s over 100 kg. The handcart alone is over 100 kg.” “It’s super heavy today. Totally different.” “We’re walking to the Atomic Bomb Dome. Will we be okay?” “Why do you attach bells?” “So customers notice me.” “One bell was a gift from a customer.” “Today I have to go to the Hiroshima Atomic Bomb Dome for an event.” “Please come back around noon, if you like.” Even foreign visitors talk to her “I feel bad turning people down. But today is an event.” “Here we go.” “Excuse me?”
“Today is an event, so…” “I must arrive by 10:30.” “I follow you on Instagram.”
“Thank you. Please come to the Atomic Bomb Dome.” “I’ll be waiting, if you can. Thank you.” “Here we go.” “The hill is the hardest.” “Today is intense.” “It’s rarely this heavy, so maybe it’s good you’re filming today.” “It makes me laugh. The sound is a bit…” “Heavy.” “Almost there. My arms are dying.” “It’s heavy. Once I deliver to the venue, it’ll get lighter.” “I’m thinking of it as good strength training.” She entered Peace Memorial Park, the event site. Almost there. “I arrived.” Arrived at the Rest House in Hiroshima Peace Memorial Park “There is so much.” “Finished bringing it in. The handcart was so heavy.” A line had already formed 10:30 a.m. Pop-up event begins “When I comment on Instagram, you reply sometimes.” “I came here just for this.”
“Really? Thank you.” “Where are you from?”
“From Germany.” “I saw you on YouTube. On Instagram.” “Eight months ago, we first saw you on YouTube.” “And when we planned to come to Hiroshima, we wanted to see you.” “Do you like rice balls?”
“I love them.” “Deep-fried shrimp?”
“Got it. Thank you as always.” “She works hard alone from morning,” “so I always cheer for her. She’s amazing.” “I came from Switzerland.” “I watch her YouTube videos.” “Do you like rice balls?”
“Yes, I love them.” “I like tuna and salmon.” “I came from Taiwan.” “May I take a photo?” 12:00 p.m. From event venue back to street sales with the handcart “Glad we made the load-in on time.”
“Yes.” “Where are you heading now?” “It was so crowded earlier.” “I’m thinking of dashing to the shopping arcade.” “Oh! I know this!” “Hello.” “Feels like customers are following you.” We move because sales are not allowed inside the park “Sorry to make you walk.” “Plum?” “OK, plum.” “Where are you from?”
“Australia.” “I wanted to try this onigiri because I saw people lining up.” “I’m excited to eat it then.” “How did you hear about her today?”
“I’ve known about her,” “and I was curious.” “I left a convenience store and saw her, so I decided to buy.” “What do you have?”
“Right now: rolled omelet with spicy cod roe, deep-fried shrimp, and tuna.” “Looks delicious!” “I’ll take deep-fried shrimp.” “Thank you. Do you want it in the bag?” “I always notice you while I’m at work.” “Thank you.” “Bye-bye.” “Do you still have rolled omelet?”
“Yes, rolled omelet.” “Deep-fried shrimp!” “Please have this, if you like.” “Thank you.” “I’m hungry, so I’ll eat now.” “How many left?”
“So,” “15 left.” Posting the new location on social media “The first thing I struggled with,” “was feeling embarrassed to sell from a handcart.” “When I was shy, I sold nothing.” “I cried in my car,” “and kept thinking I might quit.” “But some customers bought every day.” “When they said it was delicious,” “I felt okay selling this.” “I gained confidence. I owe it to my regulars.” “This handle is detachable.” “It broke three times; this is the third handle.” “This is a storage box.” “I put gifts from customers here,” “and my own bag too.” “Grandpa insisted the roof must be flat or rain overflows.” “He calculated it so water runs off when it’s angled.” “He did the math for me.” “The lantern was made by a customer.” “The safety alarm too—to keep away dangerous people.” “This handcart holds so many memories.” We tried pulling the handcart a little “I feel like I’ll tip backward.”
“Balance is the tricky part.” “But if you just pull, it’s light.” “Hills are scary.”
“Yes, hills are tough.” “The handcart is 100 kg; with rice balls it’s over 150 kg.” “These shoes are well-worn.”
“They’re just dirty, sorry.” “When sales were slow, I walked about 15 km every day.” “They’re really worn out.” “I really have to buy new ones.” “Let’s stop around here.” “Almost done.” “May I look?”
“Of course. Now we only have tuna and plum.” “Do you want plum?” “Shall we do this one? Okay.” “I saw you while walking. It’s my first time.” “You prep from early morning,” “and I heard you run all over Hiroshima.” “Thank you.”
“Thank you.” “Five more to sell out.” “Let’s do it. Almost there.” “Oh, hello.” “What do you have now?”
“Only 260-yen tuna and plum.” “260 yen? Pricey, but since you’re filming…” “I’m happy, but are you sure?” “Well, it’s okay…” “I’ll take plum.” “Sorry I’m always the one who starts talking when we meet.” “We’ve become familiar faces.” “Thank you.” “I pass here often, so we kept meeting and got to know each other.” “Last time I tried to buy, you were sold out.” “I finally bought one.” “I saw you on YouTube and thought, you’re selling here!” “Only two tuna left.”
“Oh, that’s fine.” “One each.”
“That’s 520 yen.” “We sold out today. Thank you.” “Lucky.” “Thank you, all the way to sellout.” “I’ll feel bad if more customers come.” “I’ll post that it’s SOLD OUT.” “Wow, sold out.” “I was nervous—so many today.” “It was my first event, and people were already lined up.” “I felt very grateful again today.” “I’ll crash when I get home.” “I’ll rest really well tonight.” “Next I’ll be closed for a while, and I’m planning a new project.” “I want to make it a success.” “(For the new project) Hokkaido, Sendai, Osaka, Nagoya…” “I’m thinking of going to seven major cities.” “If I can travel for a while with a small handcart,” “I think people will enjoy it.” “It depends on how small we can make the handcart.” “My grandpa hasn’t built it yet.” April 2025, Kure, Hiroshima Prefecture “Hello.” Here they are making the small handcart for the nationwide tour “I think about 70% is already done,” “and this time it folds.” “It has to be small enough to load into a car.” Kaho’s grandpa, who builds the handcart “What’s your usual work?” “I built this house.” “And this part too.” “You’re a home builder?”
“Yes, houses.” “I used to sell ramen,” “and I’ve built food stalls like that.” “Many decades ago.” “The roof will go here.” “This aluminum is for the roof. It’s light.” “If you lower it, you’ll see.” “These drawers are very light too.” “We must keep it as light as possible.” “That noise is awful.” “I really can’t stand that sound,” “so sorry, I ran away.” “It comes apart.” “We can’t carry it like this.” “That part is hard.” “Wow, it’s light.” “Super light.” “I can manage with one hand.” “Grandpa, are you adding handles today?” “Are you adding handles today?”
“Yes, I am.” “Lift it up.” “Turn it upward—it’s easier, right?” She learns how to assemble it from her grandpa “Okay, okay.” “There are no blueprints.” “So it’s quite hard.” “Do you enjoy building your granddaughter’s handcart?” “Well, more than fun,” “I was worried at first.” “I wondered if a girl would be safe running a stall in the city.” “I remember thinking, will she be okay?” “Then suddenly she had lots of fans.” “People said, please keep it up.” “If people support her,” “she has to do her best.” “Watching her take on each step,” “I thought she had guts. Half surprised, I saw her in a new way.” “I’m past the worries now; I’m just curious what will happen.” Attaching handles to the drawer “Wow, silver!” “Looks cute.” “Almost done, right?” “Then I have to try moving it.” “Let’s give it a try.” “Amazing.” “With the old handcart, one hand was impossible.” “But this is doable.” “Feels good.” “Light.” “Oh, nice—easy.” “With the old cart, this hill was too heavy to climb.” “At first I wondered how a folding handcart would be carried.” “But now that it’s light, it’s good.” “How much lighter is it?” “Less than half.” “It feels very light to carry.” “Very light when moving.” “To keep rice balls from shifting, he made dividers this time.” “I’ll pack lots of ice packs here,” “so cold air goes down and cools the bottom.” “The length suits street vending—under 60 cm.” “It meets the regulations.” “I think everyone will like this handcart.” “I tried to make it so it assembles with the minimum parts.” “After this, it’s up to her—how far she can go.” “I can only pray for success.” “About this nationwide tour—” “My main theme is to say thank you to customers.” “I’m excited about new encounters.” “I’ll do my best—please wait for me.” June 2025, 5:40 a.m.
Tokyo, Ginza We follow the Tokyo stop of the tour “Nice to meet you.” A kitchen rented in Ginza, Tokyo “The person who lent this kitchen,” “bought from me when I sold at the Rest House” “in Hiroshima Peace Memorial Park.” “From that shoot in March?”
“Yes.” “It’s my second time in Tokyo.” “My first time in Ginza.” “The buildings were so tall, I was shocked when I came here.” “Which stop is Tokyo on the tour?”
“The fourth.” “So far: Fukuoka, Matsuyama, and Osaka.” “The staff drove about 12 hours,” “and we napped in the car.” “I want to sightsee, but probably no time.” “I saw Tokyo Skytree on the way.” “It’s raining today—that’s my only worry.” “I want to sell outside, but we’ll see.” Today’s forecast is rain “The table is too tall, so it’s hard to cut.” The knife is small, so cutting looks hard “This is the kitchen’s knife.” “I thought they had a big one.” “We didn’t bring one.” “Doesn’t look like they do.” “Let’s cut with kitchen scissors.” “This might actually work better.” “Oh, this gives thinner cuts.” “Notice was last-minute this time,” “and the weather is bad, so I’m worried.” “Was it raining?”
“No.” “Then we can sell outside today.” “Can we sell 90?” “Maybe not.” “Population density is higher than Hiroshima, but fewer people know me.” “That’s a bit scary.” “I don’t really know what Tokyo is like.” “We’ll see.” “In Hiroshima I use a huge cutting board.” “It hangs over the edge here.” “I have to go super fast.” “I’ll post the announcement.” Announcing today’s plan via live stream “It’ll rain around 11 in Ginza today.” “It depends how hard it rains.” “If it’s light rain, I’ll push the handcart in the rain.” “Is this okay?” “The rice smells so good. I’m hungry.” “159 people! Thank you.” “Everyone, get ready for work.” “From Thailand, thank you.” “Rice balls equal onigiri.” “Tokyo tour, success! I will succeed.” “‘Kaho, it’s lonely without you in Hiroshima.'” “‘I can’t forget the rice ball I ate on my break.'” “I love comments like that! Thank you.” “I’ll taste it.” “That’s the last.” “122 today.” “I made way too many, everyone.” “Thanks—I’m off.” The live stream of over three hours ends “Okay, done.” “Now we just go.” “Did people say they’ll come today?”
“Yes.” “They’re coming by bullet train or bus.” “I’m grateful.” Assembling the handcart “I’ve gotten faster at it.” “Last time I finished in 10 minutes.” It might rain, so we assemble indoors partway Kaho checks the weather “The rain stopped. It stopped just in time to sell.” “Now we just have to sell before it rains again.” We assemble the rest outside “Alright, done.” “It miraculously stopped at the last minute.” “Good.” “It closes somehow.” “This is the noren curtain for that’s rice.” The handcart is complete Heading out to sell in Ginza Arrived at the planned sales spot A line had already formed with people waiting “I live in Saitama,” “I learned she’d be selling here by watching her live.” “I really wanted to come today.” “May I get one of each?” “Please come to Tokyo again.” “It’s big.”
“It is.” “I wasn’t sure I could buy today,” “so I’m really happy I could.” The line keeps going “From Korea! Thank you.” “The timing worked out.” “Thank you.” “Salmon?” “One, one, one—OK! Thank you.” “From Canada.” “Can I get one of each? I want to try them all.” “First experience.” “We’ve had onigiri before, but not special onigiri.” “Salmon.” “Very good.” “Very smoky.” “The salmon is very good and very smoky.” “It’s really good.” “Hello, thank you.” “I read an article about you before,” “and saw how hard you worked at a young age.” “I’ve followed you on Instagram since.” “If you were nearby, I wanted to go,” “and you were close today.” “Thank you.” “Thank you very much.” “It’s like we never worried about rain—” “the sun came out.” “I sold about 105; there’s just a little left.” “I’m thirsty.” “It ended all at once.” “I was scared because few people know me in Tokyo.” “I thought maybe I’d sell 20.” “In the end I had about 20 left—so I’m relieved.” Moving locations while live streaming We arrived in front of the Kabuki-za Theater “I’ve never seen this.” “Everyone, look—it’s the Kabuki-za Theater.” “My first time seeing it.” “Wow, rickshaws.” “There are rickshaw pullers here.” “I made 120 today; about 10 were left.” A regular buys the rest and gifts them to the rickshaw pullers “Are you sold out now?”
“Yes.” “Sold out.” “Empty.” “Total 121. I’m grateful.” “It started raining after we finished.” “Yes, this always happens.” “It rained right up to the start, so I wondered how it would go.” “But I had many good encounters today.” “Some people even said the handcart was cute.” “I was happy they praised the handcart my grandpa made.” “After the nationwide tour, I’ll prepare to open a shop.” “If possible, I’d like to find a place and open by winter.” “Thank you very much.” Following an offal stew shop
run by a beautiful owner! “Miso flavor, please.” “Miso is sold out today.
We only have Soy Sauce and Curry.” “The offal stew has a strong flavor.” “That is because it goes well with rice.” “I always try to serve
what I think tastes good.” “This pot is stainless steel and heavy.” “It weighs about 30kg.” “Crazy, right?” September 2025, Kanagawa Prefecture “Sorry I’m late.” Offal Stew Specialty Shop “Motsuno”
Owner: Kanako Tanno “Thank you for today.” “Thank you.” “I have always liked eating.” “I love rice.” “I also like making people happy.” “That combined with cooking
led me to open a restaurant.” A 10kg stockpot Prepping the offal “Is one bag 20kg?” “Yes, one bag is 20kg.” “The weight of a school kid.” “Are you cooking this today?” “I am going to cut this now.” Cutting the offal by hand Ms. Tanno opened the shop 3 years ago
with no experience. She made it a popular shop all by herself. “You cut the pieces quite big.” “Yes, I want to make them soft.” “If they are small, they fall apart.” “I want the meat to keep its shape
even after boiling.” “Is this pork offal?” “Yes, it is.” “I think most of the bad taste is gone,” “but the factory just boils and freezes it
before delivery.” “They don’t wash it there.” “So you have to prep it here
to remove the smell.” “That’s right.” “I remove the fat and boil it.” “Did you play any sports before?” “Originally, yes.” “I used to surf…” “I wanted to be on Ninja Warrior,
so I applied many times.” “I passed the first round once.” “There was a push-up test.” “After passing that, there was an interview.” “But I failed the interview…” “I still haven’t given up though.” Boiling the cut offal “With water and 20kg of offal,
the pot must be very heavy.” “Want to try holding it?” “The stainless pot itself is heavy,
so maybe 30kg.” “You look like you can do push-ups easily.” “I don’t exercise at all.” “I just make stew every day.” “But my arms became like this.” “Isn’t it amazing?” “Yes, it is amazing.” “Just by holding heavy things” “and working every day,” “this happens.” “That’s impressive.” “It’s really amazing when you flex.” “There is muscle there, right?” “Right here.” Cutting vegetables for the stew “While boiling, I touch the meat” “to check softness and adjust the time.” “Even with the same cooking time,
each meat is different.” “So the cooking speed changes,” “and the result changes.” “I adjust the boiling time at the very end.” Throwing away the water and moving to the next step “Extra fat comes out into the strainer.” “Also, parts I missed while cutting…” “I check while mixing and remove them.” “This is for one day.” “40kg.” The prepped offal rests in the fridge. Preparing to open the shop alone. “Why did you start an offal stew shop?” “Actually, I wanted to cook many things.” “Because I like cooking.” “But I needed something I could serve quickly,” “and manage by myself.” “Also, something people can’t make at home
so they come to eat.” “So, it became offal stew.” Offal prepped the day before Adding ingredients to create the flavor She simmers it during business hours
to serve the next day Stew simmered since yesterday
for today’s service A phone order for takeout comes in “Yes, okay.” “One large Curry,” “and one regular Soy Sauce added.” “Excuse me.” “How many takeout reservations today?” “Very few today, at this hour.” “It varies every day.” “On busy days, I have about 10 orders.” “But one person might order a lot.” “I aim for about 50 servings
just for takeout.” “I hope to sell 50 to 70 servings
for takeout.” Takeout stew is packed and put in the fridge Making Japanese omelets as a side dish An employee arrives “I froze it…” “I wanted to drink cola as soon as I got home,
but forgot to put it in the fridge.” “I wanted to cool it fast
so I put it in the freezer.” “When I opened the freezer the next day,
it had exploded.” “How many omelets are you making?” “Seven.” “I’ve made 2 out of 7, so still a long way to go.” “It’s cold today.” “The pan heats up slowly.” Omelet with red ginger and green onions Ms. Tanno is raising a child
while running “Motsuno”. “I feed my child at 5:30
before nursery school.” “But it takes time.” “I want to leave home at 6:00.” “But my child cries ‘Mommy, Mommy’,
so I leave at 6:10…” “So I’m sorry for making you wait.” She prepares tomorrow’s stew
while getting ready to open 30 minutes until opening.
Customers start lining up. “Have you been working here long?” “About 2 full years.” “I was originally a customer here.” “I liked the owner’s personality and the food.” “She was working alone and looked busy.” “I wanted to help, even just washing dishes.” “She wasn’t recruiting,
but I asked her to let me work.” 5 minutes before opening “The atmosphere changes when you change clothes.” 11:00 AM Open Offal Stew Set Meal (Miso Flavor) “Can I add green onions?” “Please wait a moment.” “I’ll take the trays for two.” “Thank you for eating everything.” “Was the traffic okay?” “It seems very crowded over there.” “Because a supermarket opened.” “It is hot, so please be careful.” “Is it too hot?” “Are you okay?” “You still have miso soup and stew.” I will order the Offal Stew Set Meal. “Yes, thank you very much.” “Miso flavor, please.” “Can I add green onions?” “Yes, please.” “Please choose an omelet.” “We have 4 flavors.” “Dashi, Green Onion, Red Ginger, and Sweet.” You can also choose one plate of pickles “Here you go.” “The offal stew has a strong flavor.” “I make it strong on purpose.” “So it goes well with rice.” “Also, I put lots of green onions.” “The refreshing onions on top of the rich stew…” “Makes it so you don’t get tired of the taste.” “Thank you for the meal.” 45 minutes after opening “Miso flavor is sold out today.
We only have Soy Sauce and Curry.” Offal Stew Set Meal (Curry Flavor) Two-Flavor Set Meal (Curry & Soy Sauce) Past 12:00 PM (1 hour after opening)
Curry flavor is also sold out “We only have Soy Sauce flavor left.” “Miso and Curry are sold out.” “I’m sorry.” “For dining in, we only have Soy Sauce now.” Customers clean up their own tables “Do you come here often?” “I come sometimes.” Stew Set Meal (Soy Sauce) “Thank you for buying takeout too.” “Please bring this number tag to the window
when you leave.” “It is 700 yen per serving,” “so 1,400 yen total.” “You need to reheat it, is that okay?” “Thank you very much.” “How many servings?” “Two servings.” “Thank you.” A customer who reserved 9 servings arrives “I’ll bring everything for now.” “Please tell me how to divide it.” Finally, I will try the Curry Stew.
(She saved one specially for filming) 12:30 PM (1 hour 30 mins after opening)
The last meal “Here you go.” “It’s hot, so be careful.” “Was that the last one?” “Yes, that’s the end.” Curry and takeout are all finished. How many meals did you serve today? “Today, in the shop…” “Maybe a bit over 120 servings.” “Including takeout.” She gives a free omelet to the last customer “I’m sorry, everything is sold out for today.” “Please come again.” “I’m sorry.” “If they say ‘It was delicious, thank you’…” “That makes me feel glad
I woke up early.” “Like ‘This small person eats so much!'” “Or ‘This big person eats so little!'” “It’s fun to serve customers while thinking that.” “Every day has exciting moments.” We go back to the Chinese restaurant run by a female university student who has had over 10 million views! “I make so much fried rice that it’s not normal.” “She has no equal in talent.” “This restaurant has changed a lot in the past year.” “I was also worried about what to do for a while.” The popular extra-large food menu is still going strong! Beef Steak Fried Rice Hamburg Steak Fried Rice Stamina fried rice Please subscribe to our channel! October 2024, 9:00 a.m.
Chiba Prefecture “Chinese Restaurant Ton Ton” The previous video of this restaurant, run by female university students, has been viewed over 10 million times. Jyen Jyen runs the restaurant while also attending university. “It’s been a year since we last interviewed you.” “That video has been viewed over 10 million times.”
“Congratulations.” “This restaurant has changed a lot in the past year.” “We’ve had more overseas customers.” “Now we have customers from all over the world.” The daily special for this weekday is the Chashu Egg Rice Bowl. Chef Iwayama Preparing the pork chashu. “Just looking at it makes me feel full.” “If you get a large portion of rice, you’ll be really full.” “Our large portion dishes are amazing.” “The chashu egg bowl has two thick slices of chashu on top.” “And on top of that is a half-cooked fried egg.” “And it’s covered in a really delicious sauce, so it’s really tasty.” The chashu pork is stewed in the sauce. Jyen Jyen’s father is a former professional baseball player from Taiwan. Last time, his uniform was hanging in the shop, but now it has changed. “My father comes to the shop in the off-season, during the winter.” “When he came two years ago” “he said it was salty when he ate the fried meat and leek I made.” “That was frustrating, but the next time my father came, he said it was delicious.” “The reason why my uniform is different from my father’s is…” “Recently, I was given the honor of throwing out the first pitch at a professional baseball game.” “I have my uniform from that time on display.” 10:00 a.m. Opening time The first customer arrives Jyen Jyen talking with a regular customer The customer immediately ordered a Chashu Egg Rice Bowl. Chashu Egg Rice Bowl A customer is surprised by the size of the bowl and takes a photo. I ordered a Chashu egg rice bowl too. Jyen Jyen takes a photo with a customer. “Do you often get asked to take photos?” “Thankfully.” “It’s a bit difficult when I’m busy.” Wantan noodles After 11:00 a.m., the number of customers increased. The popular large portion of fried rice has been ordered! Beef steak meat Beef steak fried rice “I think you are more skilled at cooking than last time?” “After a year, I’ve got used to it.” “I make so much fried rice that it’s not normal.” “I’ve become faster at making fried rice, and I can make more at once.” “I try to move the wok in a way that doesn’t put too much strain on my body.” “I’ve also improved my technique for stirring the pot.” “However, I’ve also gotten more burns.” She got a lot of burns on her arms from cooking every day. “She has amazing talent, so her ability has improved a lot compared to a year ago.” “She’s also become better at stirring the pot.” “There were some dishes she couldn’t make a year ago.” “Now she’s doing so well that she can do it even without me.” “The restaurant has a really good atmosphere.” “Jyen Jyen is the central figure of this restaurant.” “It’s a really good atmosphere.” We had them make a new large portion fried rice menu. Pork and garlic sprouts Stamina fried rice 12:00 p.m. Customers start lining up outside. Jyen Jyen carefully watching the seating area “You can take down the empty plates at table 2.” “Are you watching the situation in the restaurant the whole time?” “I try to keep an eye on things.” “I also want to get the customers waiting outside to eat quickly.” “And to improve efficiency.” “Basically, I try not to take my eyes off them.” “What’s that in your ear?” “I try to be able to take phone calls while I’m stirring the pot.” Pork liver. Bean sprouts Leek Fried leek and liver Pork meat Vegetables Sweet and sour pork Jyen Jyen goes back and forth between the kitchen and the seating area many times. Pork, green pepper, bamboo shoot. Fried noodles with pork. Curry and rice We interviewed a regular customer. “What did you have today?” “Curry and rice today. It’s delicious.” “How long have you been coming here?” “About 10 years.” “Since the previous owner.” “I want Ms. Jyen Jyen to do her best.” “If she can keep this restaurant going, it will help me too.” Pork liver Fried liver Bamboo Shoots and Pork Fried Rice with Pork and Bamboo Shoots Stir-fried Meat and Vegetable Ramen After the lunch rush, even Jyen Jyen is smiling a little “Is it hard to balance your studies with work?” “It’s difficult to get credits at my university.” “I take classes on days when the restaurant is closed.” “On days when the restaurant is open, I come straight back here after my university classes finish.” “I’m also studying for the cookery license test.” “I have a lot to do, but I’m working hard.” “I’m going to make Omelet Rice Bowl. ” Omelet Rice Bowl Hamburg steak Hamburg steak fried rice Noodles with a thick vegetable and seafood sauce 3:00 p.m. Lunch service has ended Jyen Jyen was having a late lunch. “I think that a lot of people got to know about us through the last video.” “However, there are still people who don’t know about the taste of this restaurant.” “I’d like to open a restaurant overseas if I could.” She is a beautiful ramen master! “It’s a salt ramen.” “As for our grand goal,” “we want people all over the world to know about our ramen.” “The pot was heavy. I practiced a lot.” “I’ll make the rice with the eggs first.” “It makes me happy when customers say it’s delicious.” “That makes me happiest.” “Rock, paper, scissors, shoot!” Please subscribe to our channel! Kitaku Osaka City “Ramen Chonmage Osaka Tenroku Branch” Manager Yui Fuchida I had her make me a popular salt ramen. “Do you reheat the soup every time?” “Yes, we always want to serve it piping hot.” “Every time, we transfer it from the large pot to the small pot and heat it until it boils.” “We also make sure to heat the bowls.” “Do you have any particular preferences when it comes to the noodles?” “We use whole wheat noodles.” “They’re healthy, and our female customers really like them.” pork chashu green onion dried bonito flakes “Thank you for waiting. This is Ramen Zero.” Ramen Zero (salt ramen) 870 yen / $5.75 Broth made with bonito flakes from Tosa and Hidaka kelp Whole wheat noodles Chicken chashu (roasted chicken) pork chashu “This is the shichimi spice for the salt ramen.” “Please add it to change the flavor.” “I go to Kyoto to mix the shichimi.” “For the salt ramen, I use a shichimi spice blend with yuzu citrus.” “Why did you decide to open a ramen restaurant?” “I came from Kochi and originally worked in a restaurant in Osaka,” “but when the Covid-19 pandemic hit, the restaurant I was working at closed down.” “I was about to lose my job.” “At that time, I had the opportunity to meet the founder of this shop.” “I trained at the main branch in Kochi and was approved to open my own restaurant.” Next, she made me egg fried rice, which is more popular than ramen. “Was it heavy to shake the pan at first?”
“It was heavy.” “I practiced a lot.” “I wasn’t that good at cooking to begin with.” “I’ll make the egg rice first.” Tamagoyaki-meshi (fried rice with eggs) 600 yen / $3.97 “It’s a simple dish with the delicious flavors of eggs and rice.” “I’ve always been a big fan of the fried rice at the main branch in Kochi.” “I thought I’d bring it here too and spread the word.” preparing before opening “Are those gloves to prevent you from cutting your hands?” “That’s right.” “We have a lot of female employees.” “At first, they cut their hands and things like that.” “It’s a problem when girls get hurt.” “It’s hot, isn’t it?” “It’s hot.” (Filming took place in August) “This is a flavored egg used as a topping for ramen.” Chilling the egg with ice to make it half-cooked The boiled egg is soaked in the sauce. “This is the finished flavored egg.” The flavored eggs after being soaked in the sauce Preparing the soup stock for ramen “We decided on the ratio of bonito to kelp for the soup stock after tasting it many times.” “Pork bone soup is very labor intensive and hard work.” “Since it’s made with just kelp and bonito, anyone can prepare it.” “Because we want to expand to multiple stores.” “I think we’ll have problems in the future if we need a strong man to open a store.” “I’m thinking that if I can do it, anyone can do it.” “There are still things I need to do.” “As a grand goal,” “I want people all over the world to know about our ramen.” “We’ve already rented a property in Spain and are planning to open a branch there.” “Japanese food is quite popular in Spain.” “But it’s been tough.” “It’s hard because I can’t speak Spanish at all.” “You must have bought a lot of things thinking the camera was rolling.” “Please help yourself.” “What kind of person is she?” “I can talk to her easily, like a friend.” “But when it comes to work, she’s strict.” “It’s a very well-balanced relationship.” “We’re good friends. We live together.” “We were in the same class for three years at high school, and we’ve been close ever since.” “She’s got so much energy.” “She’s always positive. She’s so cool.” Right before opening Rock, paper, scissors to decide who does what “What would you like to do?”
“I want to do ramen!” “Which one is the most popular?” “Ramen.” There was already a line of customers waiting before the shop opened. “The reason I came was because I saw it on TV and it looked delicious.” Open at 11:30am Menu I also had them make me a soy sauce ramen. “Thank you for waiting. This will be Ramen Ichi Soy Sauce.” Ramen Ichi (soy sauce ramen) 870 yen / $5.75 Flavored egg, pork belly bowl and fried chicken This time we are closely following a day in the life of Yamataro, a popular onigiri (rice ball) restaurant in Tokyo! “Onigiri Tonjiru Yamataro” Owner Chie Hiyama Specially asked to make onigiri before the store opened Fried minced meat with egg yolk (pork & beef) 400 yen / $2.98 Mentaiko (spicy pollock roe) mayo & cream cheese 350 yen / $2.61 Whitebait & stir-fried Japanese mustard greens 400 yen / $2.98 Sweet and spicy Korean fried chicken ¥350/$2.61 Korean-style marinated egg 350 yen / $2.61 “You hardly hold it.” “Yes, I say I ‘grip’ the onigiri, but I don’t really grip them.” Yamataro offers 21 different types of onigiri ingredients Pork and beef “Right now we’re preparing our most popular item, Fried minced meat with Egg Yolk.” Soy sauce “Originally, ever since I was a student, we talked about how we wanted to end up with onigiri (rice balls) and pork miso soup.” “Onigiri were something you took on special occasions, like field trips…” “So onigiri were very special to me.” Sugar Ginger “I add ginger juice, using even the peel.” “I am finished.” Fried minced meat “The rice is Koshihikari from Toyama.” Rice washer “The rice is chilled in a refrigerator.” “You can heat cold rice and cook it all at once.” Frozen eggs “The yolk is made from frozen raw eggs.” “The yolk is made by slowly thawing the frozen eggs.” Soy sauce Egg yolk in soy sauce “These flowers were given to me anonymously by a customer” “To me, they are like ‘daddy-long-legs’.” Chicken Fried chicken “I like to travel abroad” “I make menu items from food I’ve eaten while traveling abroad.” “Ahi poke in Hawaii or yangnyeom chicken in Korea.” “I’d like to add more to my menu, so I’d like to go abroad more…” “It’s hard to get there right now.” “This is yangnyeom chicken in Korea.” “We use stainless steel ingredient cases for all of them.” Cream cheese Soy sauce Cod roe Mayonnaise “I put cream cheese in soy sauce.” Mentaiko (spicy pollock roe) mayo & cream cheese Salmon Tuna mayonnaise Tuna in soy sauce Avocado Mayonnaise and spicy sauce Spicy pork (Hawaiian) Pickled cucumber “Our cucumber pickles are really big.” “We use thick shavings of dried bonito flakes (for pork miso soup).” “We use thick shavings and thin shavings.” “It adds impact and depth to the flavor.” “I can smell the amazingly good smell of dried bonito flakes” Thinly shaved bonito flakes Burdock Pork Taro “Pork miso soup has a tremendous amount of ingredients.” Soup stock Konjac Deep-fried tofu Miso Rice “This is Korean-style marinated egg sauce.” Seaweed There is already a line before the store opens 11:00 a.m. The restaurant opens “Welcome” “Fried minced meat with Egg Yolk and Mentaiko (Spicy Pollock Roe)Mayo & Cream Cheese.” “Here you go!” “Fried minced meat with Egg Yolk and Mentaiko (Spicy Pollock Roe)Mayo & Cream Cheese.” English, Chinese, and Korean menus are also available Pork miso soup ¥360/$2.68 Thank you for watching!
Please subscribe to our channel!

↓Please support our channel by joining our membership!
https://www.youtube.com/channel/UCz7LrNt_1IwEA56mga66zRg/join

00:00 Beautiful Onigiri Rice Ball Master Selling from a 150kg Handcart
That’s rice
Instagram→https://www.instagram.com/thatsrice.__/
YouTube→ @屋台女子
Official Merchandise Shop & Crowdfunding →https://thatsrice.myshopify.com/en?srsltid=AfmBOoqBQ4nton_9H6dky3bensrzMi6t_yzitO2y476QDqPTsruwx7X-

36:47 Instantly Sold Out! Inside the Famous Japanese Offal Stew Shop with a Beautiful Owner
Shop Information: Motsuno (もつ乃)
Instagram→https://www.instagram.com/motumotuno/

55:53 Beautiful Fried Rice Master is back! | Amazing Giant Chinese Food
Chinese food TonTon
MAP→https://maps.app.goo.gl/A41CoM8ZW6izsVBq6
TikTok→https://www.tiktok.com/@chuuka_1010
Instagram→https://www.instagram.com/cyuuka1010
WEB→https://cyu-ka-tonton.com

1:11:11 Beautiful Ramen Master
Ramen Chonmage Osaka Tenroku
Map→https://maps.app.goo.gl/GL2QUo1akS3RvY1a6
YouTube→https://www.youtube.com/@ramenchonmagechannel
Instagram→https://www.instagram.com/ramenchonmage.osaka.ten6

1:21:49 Japanese Onigiri Rice Ball Restaurant | Yamataro
Yamataro
Map→https://goo.gl/maps/X7mKcsreyK3DVVk78
Instagram→https://www.instagram.com/yamataro_onigiri/

↓Join our Discord server!
https://discord.gg/Cm73jKAf4u

↓The process of the Japanese Products channel is here!
https://www.youtube.com/channel/UChzbJzVd453Kwsp04RXuhFw?sub_confirmation=1

↓Our travel channel is here!
http://www.youtube.com/channel/UCTBYZxS4p-RnMcihOJUWMng?sub_confirmation=1

We want to share the charm of Japan through Japanese food videos.
We will deliver videos that will be useful to people who are traveling to Japan, so please subscribe to our channel!
(We use an automatic translation for subtitles, so we apologize that there may be some mistakes.)

#japanesefood #compilation