【徳島】ご当地ラーメンで１位獲得！プロからも絶賛される「猪虎」の怒涛すぎる１日 第16話｜小松島市「中華そば猪虎」

【徳島】ご当地ラーメンで１位獲得！プロからも絶賛される「猪虎」の怒涛すぎる１日 第16話｜小松島市「中華そば猪虎」

The ramen shop owners of Tokushima
have chosen it as their number one favorite ramen shop! It’s a famous shop that’s highly praised by both professionals and customers alike I’ve been looking forward to this. It’s really delicious! A complete close-up of the famous ramen restaurant “Chinese noodle Inoko” Tokushima,Japan This time, we will be taking a close look at a famous Chinese noodle restaurant that is famous and popular in the local area. We will start our close-up coverage at midnight. The owner has arrived at work Since 2004,
Chinese noodle Inoko There are also many
franchise stores in the prefecture called “Inoko-kei”. The Second-Generation Owner of Inoko
Syota Inoko(28) Despite being only 28 years old,
Mr.Inoko has inherited the role of shopkeeper from his father. First, I’ll cut up char siu that I’ve been preparing all night
into thin slices. Director） How long do you stew char siu? Mr.Inoko） The char siu itself is stewed for about takes about four to five hours If we’re talking about the process so that we don’t run out of stock we prepare a lot In preparation for the customers who come in droves day after day
we prepare a large amount of char siu. Mr.Inoko）After the weekend, (The amount of char siu) often goes down to zero The popularity of the char siu version
is amazing It comes out a lot It’s quite delicious, even from the customers It’s popular We lay out the slices of char siu one by one Wrap it up and store it. We’re making new char siu. We will mix the seasonings to marinate the char siu. (Mr.Inoko) We’re running out of soy sauce, so we’ll add more soy sauce we’ll add more soy sauce We’ll light it and heat it up. We’ll wash the rice. Mr.Inoko) I always cook “San-sho Go-go”（Approximately 6.3 liters）
of rice. The amount of orders for the
chashu donburi and fried rice is amazing Mr.Inoko) The washed rice soak it in water for a while
and leave it to soak prepare to make the soup We take the chicken bones and chicken knuckle
out of the freezer. We put the chicken bones into the pot. chicken knuckle pig’s feet Using three large stock pots,
the soup is prepared all at once. The Owner’s Father (The Previous Owner)
Kouji Inoko(60) He is also the founder of chinese noodle Inoko. His father had countless disciples,
and now there are many shops run by his disciples in Tokushima Prefecture. The chicken bones that will be used in the soup to be made the next day
are being prepared. The ginger is added to the stockpot We’re going to put pork belly in here
and make char siu. By adding ginger
we can enhance the flavor of the char siu. Mr.Inoko) The red parts are all the internal organs, so Once you’ve closed the lid tightly
the chicken bones are ready to use Mr.Inoko) In a little while
we’ll be adding more water to the soup we’ll have to add more hot water again it’s a race against time It’s a race against time The sun is rising and it’s gradually getting lighter outside I’m stirring the soup. I’m letting it boil some more. In the meantime, he will go and cut up char siu. The staff have arrived for work. We’re going to restock the seasonings. We’re going to transfer the pork belly, which has been cooked until tender,
into a Tupperware container We’re going to put it in the special marinade we made earlier
. We’re going to cook the rice that we soaked earlier We’re cracking the eggs we’ll use to make fried rice. We’re transferring them to containers. Mr.Inoko) We use about 200 eggs every day
to make fried rice. We store them in the refrigerator. Mr. Inoko takes a short break
while char siu is cooking. The char siu, which has absorbed the flavor,
is removed. (Mr.Inoko) This is the process of
transferring the pork to a Tupperware container. This is quite important. Once you’ve moved it, you need to leave it to cool down Once it’s cooled down, you need to pick it up in that state I have to pick it up (char siu) When I cut it,
If it becomes too strange in shape, the pork will not be cut in a clean state the process of transferring it to a Tupperware container
becomes quite important The sauce that char siu has been marinated in
is strained. The strained sauce is used as a
flavoring for ramen We check the flavor of the ramen before opening for business. We check to make sure that the flavor is suitable for serving,
an important task that we can’t do without every day. Salt We add the sauce. Add the soup Add the noodles When the green onions are added as a topping, it’s done! First, check the aroma I take a sip of the soup I take a bite of the noodles Mr.Inoko) It’s delicious as ever today! It’s the best! Mr. Inoko) I’ll make sure to keep checking After all, I want to I try to make sure that I can serve the best bowl of ramen to our customers. We will cut the pig’s feet in the soup with scissors. Mr.Inoko) The pig’s feet the broth and flavor It’s like you’re bringing out. We’ll check to make sure we haven’t forgotten to cut anything. Mr.Inoko) When the pig’s feet have been cut, I’ll poke it 100 times each. Mr.Inoko) I’ll mix it. We’ll adjust the heat. The preparation of the hall is steadily progressing. The cooked rice is
moved to a warming machine. The table is also prepared. The toppings are also ready. It’s finally time to open the shop! Open at 11:00 Mr.Inoko) Thank you for waiting! There’s already a long queue even before the store opens! You order from the vending machine. (Staff) Welcome! Counter seats, table seats
and Japanese-style tatami room seating available We’re going to make five servings of Chinese noodles at once. We’ll prepare the bowls in advance. We’ll add the special soy sauce sauce. Welcome! We’re adding
the soup that Inoko is particular about Welcome! We’ll add char siu, bean sprouts, pickled bamboo shoots and leeks
as toppings. The bowls are always kept hot with hot water
to keep the food warm. Thank you very much! Mr.Inoko)Welcome! Next, a large single item and a set of two. The store is always full. Thank you very much! Thank you very much! The orders keep coming in one after another The rice and eggs are mixed together Stir-fry using a machine. Chopped char siu green onion Mr.Inoko) Thank you very much! (Staff) Thank you very much! We’ll put it in a bowl. (Staff) We have single items and sets. (Director) How is the taste? (Male customer) I have received your endorsement, I’ve been looking forward to it. It’s really delicious! The soup is perfect, too. I’m going to eat fried rice now. (Staff) Please
(Small) Two, please Please have a seat here! It looks like there’s a lot of activity outside… The locals
were carrying the portable shrine of the Yokosu Festival This is a traditional event where they pray for the safety and prosperity of the area by carrying the portable shrine around the town from the shrine By having the local people participate as one,
they are continuing to protect the traditions that have been passed down over the long history of the festival. bean sprouts, 6 slices of char siu
pickled bamboo shoots, leeks Mr.Inoko) One large char siu and two small char siu. In between sales,
we add hot water to the soup. The soup, which is made in three large pots,
is so popular that it runs out by lunchtime. We’re making a bowl of rice topped with char siu. Chopped char siu More rice is added Special sauce Char siu Mayonnaise Green onion Shredded nori Char siu don (small) The orders for Chinese noodles
never seem to stop. (Staff) Please! (Staff)Excuse me.
This is the fried rice from the set menu. Welcome! We’ll add some soup. Staff member) Coming through! (Staff) This is a large Chinese noodles. (small) (Female customer) Say “It’s delicious! (Child) It’s delicious! Child) It’s delicious!
It’s delicious! The shop has finally calmed down. We’re making the soup for the next day. We’re filtering the soup that we’ve been boiling since this morning
through a “soup strainer” The soup is strained through the machine. The strained soup is
transferred to a large stockpot. The finished soup
is poured into the Tupperware evenly. The remaining two soups are strained in the same way. We’ve finished straining the soup from all three. Mr.Inoko) I wish I could make an exact copy, differences in the amount of heat applied, and and the freshness of the chicken bones and the chicken knuckle they’re not all the same. It’s a lot of work, but if you can filter it separate them into different Tupperware containers and carefully work on each one You can’t cut corners. Because I have strong feelings about a bowl of Chinese noodles. Inoko’s special soup We’ll clean the soup strainer thoroughly Mr.Inoko) For our customers who come to our store of course, serving delicious ramen and having people eat it is one thing, but we put a lot of effort into customer service. It’s not really a spirit of hospitality, but in order to make sure that people eat delicious food
and leave feeling good I think that
it’s essential to provide good customer service so I try to put a lot of effort into that Welcome! Tasting🍜 Fried rice set Chinese noodles (small) Raw egg Tasting ①
Chinese noodles (small) with raw egg topping Raw egg Tasting ①
Chinese noodles (small) with raw egg topping The rich, deep flavor spreads out,
truly a bowl that resonates with the heart Tasting ②
Fried rice Tasting ② Tasting ③
(small) with char siu topping and boiled egg Tasting ③
(small) with char siu topping and boiled egg Tasting④
Char siu bowl Tasting④
Char siu bowl (Director) Do you have any thoughts or messages you want to convey to your disciple? (His father) The hardest part is the preparation, If you’re going to make the same preparations sell as many as possible and make a profit and live a good life I want them to serve as delicious a taste as possible (The origin of the shop’s name is)
I’m a Hanshin Tigers fan, and it’s the year of the tiger, so “tiger” It’s “Inoko” . Mr.Inoko) I think Inoko’s ramen
is the best. eventually, we’d like to expand nationwide and serve Inoko to
people from all walks of life In addition to the main store, we opened the Ishii branch in 2022
and are steadily moving towards nationwide expansion Mr.Inoko)For me, Inoko is
everything for me Because it’s from my dad, I’m the second generation. the time and effort into this I think it’s quite a lot Inoko is everything to me
and it’s not an exaggeration to say that I have special memories of it after all I think it’s different from the others. Mr.Inoko) I’ll be waiting for you again!

【中華そば猪虎】
今回の密着先は、徳島県小松島市にある中華そば「猪虎（いのこ）」です！
地元でも圧倒的な知名度と人気を持つ中華そば店であり、猪虎で修行したお弟子さんも数知れず。連日客足が絶えないその魅力をぜひ動画でお楽しみください！

【店舗情報】
店名 中華そば 猪虎
地図 https://maps.app.goo.gl/TDkStKCTpZiUToaQA
住所 徳島県小松島市横須町８−５２ ハッピープラザ

【チャプター】
0:00 ダイジェスト
0:30 本編
1:25 店主紹介
3:58 チャーシューの仕込み
5:30 スープの仕込み
6:54 お父様紹介
12:21 卵の仕込み
16:16 試食の調理
21:43 開店
22:48 中華そば５人前の調理
26:10 チャーハンの調理
27:52 お客様インタビュー①
28:38 横須まつり
30:11 チャーシュー丼の調理
32:45 お客様インタビュー②
33:25 スープを濾す作業
36:06 接客について
36:42 実食タイム
39:23 お父様インタビュー
40:08 店主インタビュー

製作：株式会社FOOD MEDIA JAPAN
関、南部

📩 撮影依頼のお問い合わせ
撮影にご協力いただけるお店さんを募集しております！
問い合わせは、HPのお問い合わせからお願いいたします。
🔗 お問い合わせフォーム：https://fmjapan.co.jp/contact/

著作：株式会社FOOD MEDIA JAPAN
企業HP：https://fmjapan.co.jp/

#ものがたりドキュメンタリー #FOODMEDIAJAPAN #徳島ラーメン #チャーシュー #徳島