This is how one of Japan's most popular steam buns are made in Japan.

今日は大阪に来てるぞ

Mhm, mhm, mhm.

日本で有名な豚まんを作る工場を案内できるから オラすごく興奮してんだ

So today we are in Osaka, Japan, and I'm excited for this one because I get to take you inside of a factory and show you how one of Japan's most popular steam buns are made in Japan.

「551蓬莱」が取材をOKしてくれたんだ

The awesome folks that go go ichi horror.

始める前に、オラの日常はインスタでチェックしてくれ

I have given me access to take you on this adventure today.

チャンネルサポートはグッズ購入からお願いな！

But, like always, if you guys want to see what I'm doing on the daily, check out my INSTAGRAM account.

日本のことや日本旅行について知りたい人は オラのDISCORDコミュニティーをチェックだ！

If you guys wanna help out the channel, check out the Japan march.

それじゃ、工場を案内すっぞ

And if you have any questions on Japan or Japan travel, check out my discord community.

551蓬莱と言えば、一つ一つ手で包む 大人気の豚まんだよな

All right, let me take you on this factory tour.

1日、17万個もの豚まんを売ってるんだ

Yeah, googly jihad!

1945年大阪・難波に食堂として産声をあげた551蓬莱

I craft ultra popular hand wrapped.

んで、翌年にヒット商品の豚まんが誕生したんだ

Put them on a K A pork buns in Japan, selling 100 and 70,000 pork buns each and every day.

今日では、５８店舗まで成長したぞ

In 1945 they established their first restaurant in Namba Osaka.

日本の関西ってエリアに限定してるけどな

Birth.

約1500人の従業員が豚まんや 他にも様々なチャイニーズフードを毎日一生懸命作ってるぞ

It's steamed pork buns the following year and has since grown to 58 stores, located only in Japan's Kansai region.

そうなんだ！

It now employs 1500 staff working hard every day to craft their delicious pork buns as well as other popular Chinese food.

日本でチャイニーズフードが どう作られているかを今日は紹介すっぞ

Yep.

工場の中に入ってきた

You heard me, right.

早速着替えるぞ

I'm gonna also show you how Chinese food is made in Japan.

着替え完了！

So I made it in the factory.

奥に入るために、誰かにお願いしねーとな

It's time to change.

おっす！中に一緒に行っていい？

And there you go.

５５１の豚まんは大阪のお土産として日本では超有名

I'll change.

でもそれだけじゃねぇんだ！

Now we got to find someone to help me get inside high.

工場に潜入して、どう作られてるのか早く見てーぞ！

Can I go inside with you?

ここは生地を作る場所

Google It Steamed pork buns are known by many Japanese as an Osaka signature souvenir.

材料が天井から降りて、このミキサーに入るようになってんだ

But it's more than just that.

ここが全てのはじまり

Damn, I can't wait to take you on this factory tour and show you how it's all made.

ネタ作りだ 英語だとDOUGHだな

So this is where they make all the dough.

豚まんのネタは毎日作られて、1日4回も出荷されてんだ

All of the ingredients come down from the ceiling and go into this mixer.

可能な限り新鮮なネタを提供するためだな

So this is where it all begins with an ETA in English dough.

セントラルキッチンではストックは持たねぇんだ

The dough used to create their steamed buns is made every day and shipped out four separate times on that day to ensure the freshest no possible is used in their shops.

店の注文の分だけをその日作るってわけ

In fact, the central kitchen never carry stocks, but always prepares only as much as each store requires one of their secrets to making.

少し甘くてモチモチの皮を作る秘訣は発酵だ

The perfectly sweet and sticky buns is in their maturing process delivery distances and times where each shop is carefully calculated and used as a base to mature their dope as it starts rising immediately.

各店舗の配達距離と時間を計算して、

Abed's needed Taking one step further, Their dough is crafted to have three different maturing times by varying the temperature of water used for each shot to order a specific dose so that when it's used, it's always perfectly matured.

配送時間を使って、発酵を進めるんだ

A reason why all 58 of their stores are within 150 minute distance from their central kitchen.

生地は練った時点で熟成が進むからな

Mhm.

ここでは異なる温度の水を加えた３種類のネタを作ってるんだ

Hi, Can I ask you a question?

店はセントラルキッチンからの距離や 使うタイミングに合わせて、この３種類から選ぶ

What up, though?

そうすることでどの店も 良い状態のネタを使うことができるんだ！

What do you like about the dough?

全58店舗がセントラルキッチンから 150分内の場所にあるのは、これが理由なんだぞ

Do you make any adjustments by hand?

質問していい？

What's the most challenging part of the job?

今、何してんだ？

Mhm.

551の生地の好きなところは？

Okay, let's get to the center of this fun.

日によって調整することはあるのか？

All the meat for their steam buns are delivered to this loading dock and also weighed here to ensure deliveries are accurate.

この仕事で一番難しいのは何？

After the deliveries are confirmed, all the frozen meat is hand inspected to ensure quality and safety.

次は、豚まんの中心部

Depending on the time the factory can receive up to five tons of meat in one day.

豚まん用の肉は全部このドックに運ばれるぞ

That's a lot of meat to thoroughly inspect his hands get really cold.

入荷物の計量もここで行われる

How can I ask what you're doing now?

入荷確認が終わったら、すべての肉の 品質と安全性を、手作業で検査していくぞ

What do you check for taking?

日よって、１日５トンの肉を仕入れることもあるんだって！

So what happens if it doesn't pass the inspection?

丁寧にチェックするには多すぎんぞ

Your stuffing?

こいつの手は間違いなくキンキンだ

All right, so we're on a different floor now.

おっす！今、何してんだ？

Let's see what's happening over here.

具体的に何をみてるんだ？

So in this room right here, they cut all the onions and you can really feel it.

検査を通らない肉はどうなるんだ？

And my eyes are tearing right now.

オラは、別の階に移動してきたぞ

Wow, that's a lot of onions.

ここに何があるのか見てみっか

I guess it makes sense that when you're making 170,000 pork buns a day, the onions arrive already peeled, so they're simply watching the pool by this machine.

ここ玉ねぎをカットする部屋だ

In fact, the main two ingredients for the steam buns are pork and onions, which may surprise.

こりゃ間違いなく玉ねぎだ！ 目がめっちゃ痛てーもん

Many who tasted it has Google, which is pork buns, give off a distinctive and strong advertising aroma without using ingredients such as garlic and finally diced to perfection but into relatively larger pieces to enhance the taste and aroma appeal of their pork buns, ultimately helping to create their signature flavor.

すっげぇ量の玉ねぎだな

Once chop, the onions are transported to the second floor of the factory via this elevator to be mixed with the pork.

１日17万個の豚まんを売ってたら、この量になるか

But before we go there, let's chop it up with this guy.

玉ねぎは、皮が剥かれた状態で入荷されるから

Excuse me.

最初にこのプールにぶっ込んで表面を洗うぞ

What are you doing?

実は、豚まんの主な２つの材料は豚肉と玉ねぎなんだ

This?

食べたことある人はこれに驚くんだけど

I want your eyes hurt.

551の豚まんは食欲をかき立てる 特徴的な美味い香りがするんだけど

What's the most challenging part of this job?

この香りをニンニクを入れずに作ってるってびっくりだよな

Oh, guess is attacked the outer skin as well as a transparent inner skin.

次は、サイコロ状にカット

How long have you been working here?

豚まんの香りと味を引き立てるため、 さらに食感を残すために、少し大きめに切っていくぞ

At all.

これが、あの特徴的な味を作ることになる

So this place is so big, are getting cut of lost.

カットが終わったら、肉と混ぜるために このエレベーターで２階に送るぞ

But let's see what's behind this door.

そこに行く前に、こいつに話かけてみようぜ

So in this section, just behind me, it looks like they mince the meat.

おっす！今、何してんだ？

If it's not clear already, Gugu ichi feel their buns with pork, which is why they distinctively call their steam buns Buddha Man Buddha, meaning pork instead of the more general term in Japan.

目痛くなんねぇか？

Nick.

この仕事の一番の大変なとこ何だ？

Come on, Nick.

玉ねぎの外の皮と薄皮も目視で 除去しなきゃいけねぇのが大変らしいぞ

A meeting meet.

どれくらいここで働いてるんだ？

Their pork is made from a blend of thigh, arm, belly and back fat.

ここ、すんげぇでけぇーぞ

The meat itself is purposely cut when frozen to prevent oxidation and similar to the onions, the machines test their pork into large pieces to help accentuate the taste.

オラ、迷子になりそうだ

Overall, producing a meatier texture and a juicier umami.

次は、ここに入ってみようぜ

Yeah, Now all the ingredients for the filling are combined.

ここは肉をミンチにする場所だ

Mixed and seasoned.

気づいてないかもしれねぇから、念の為説明すっけど 551は豚肉を使ってるから

The re giant vats of meat are seasoned with soy sauce and their special spice mixture, consisting of simple ingredients such as sugar, salt and pepper.

「豚まん」っていう商品名なんだ

But the true secret is in the ratio.

「豚」がPorkって意味なんだけど

In fact, their pork one recipe hasn't changed since it was first created over 75 years ago.

「肉まん」っていう方が、一般的なんだ

So to this day the factory strictly adheres to the original recipe.

「肉」はMeatって意味だぞ

Mhm.

豚肉は、もも肉、うで、バラ、 そして背脂を合わせたものを使ってるぞ

Let's see what this guy is doing.

品質を保つために肉は冷凍された状態でミンチにされる

Hi, nice to meet you.

玉ねぎと同様、肉も大きめにカットされるんだ

What are you doing?

これがジューシーで肉肉しい食感と旨味を生むんだな

What's the most challenging part of the job?

ついに全ての具材が混ぜられて味付けされる

Is there anything you really need to watch out for?

３個の巨大バットに入った肉は、 しょうゆとスペシャルな調味料で味付けされるぞ

So how long do you need to mix?

調味料は案外シンプルで、 砂糖、塩、コショウなんかがはいってんだけど

Oh, there's the vat of freshly diced onions from earlier.

一番の味の秘訣はその割合なんだってさ

It gets mixed in with a seasoned pork starch is then added to help bind them together.

75年以上前に作られて以来、 豚まんレシピは変わってねぇんだって！

One of the keys to this recipe is to maintain the feelings meaty texture by not over mixing.

今日も551は昔から変わらない製法で豚まんを作ってんだぞ

So it's critical for the workers to precisely stop the machine each time After the ingredients are completely makes, the filling is Fed into trays on a conveyor, there's enough filling in each tray to make 200 steamed pork buns.

あそこの人が何してるか見に行こうぜ

Mm hmm.

おっす！何してんだ？

Oh, mm.

この仕事の一番大変なとこは？

At the end of the line.

気をつけることってある？

Each tray is weighed and adjusted by hand to ensure that each and every single trade has the exact amount of pork filling.

どれぐらい混ぜんだ？

From here, it's ready for shipment to the stores.

あ！さっきのカットしたばっかの玉ねぎだ

So before we continue on, I'm going to give a quick shout out to the sponsor for this video.

これを味付けされた豚肉に混ぜていくぞ

A squarespace.

最後にでんぷんを入れて、繋がりを良くしてくんだ

If y'all don't already know, squarespace is the number one way to build your online presence.

混ぜすぎずに食感を残すのが、旨さの秘訣なんだって

In fact, I use squarespace for my website.

だから担当者は、いいタイミングでミキサーを止める必要があるんだ

Tokyo Zebra.

全部の具材が混ざったら、 ベルトコンベアに乗ったトレーに入れてくぞ

You're just some of the reasons why I love using squarespace so much whether you're starting your passion project or building a business.

１つのトレーで２００個の豚まんが作れるんだって！

Squarespace has all the tools to get it done while also looking ultra sleek and professional at the same time.

ラインの最後には人が立ってて 手作業で重さを調節する

They support numerous portfolios and gallery designs, which you can customize and even password protect.

全てのトレーが正確な量入ってっか確認すんだ

So the right people see your work, use its fully integrated blogging tools and commenting features such as threaded comments, replies and likes to help engage your community and my favorite built in analytics to see how your visits unique visitors and page views trend over time.

これで出荷準備OKだ！

So there you have it.

ここでサクッとスポンサーSquarespaceの宣伝だ！

Go to squarespace dot com today for your free trial, and when you're ready to launch, go to squarespace dot com ports as Paolo from Tokyo and get 10% off your first domain or website.

Squarespaceはオンラインプレゼンを作るのに一番の方法だ

Alright, let's continue on with this video because this machine right here, I think it's making Shu Mai mhm.

オラもSquarespaceを使ってTokyoZebraのウェブサイトを使ったぞ

As mentioned earlier, the central kitchen factory doesn't just make pork ones, but other delectable Chinese food as well.

Squarespaceの良さを簡単にまとめるな

So let me show you one of my personal favorites.

新しいプロジェクトやビジネスを始めたばかりの人も

There's shoe mine, which by no surprise, is also one of the more popular items selling about 100,000 pieces each and every day.

プロみたいに洒落たサイトが作れるようになってる

Oh, and the yellow rapids are the shrimp Shu mai and their white ones are there.

例えば、ポートフォリオ＆ギャラリーデザインで

Standard pork Shu Mai.

カスタムしたり、パスワード機能もつけられる

Let's just take a moment of silence to watch these lovely beauties come to life.

パワーアップしたブログ、コメント機能を使うと スレッドやコメント、返信、いいねもきて

Yeah, mhm.

コミュニティーの繋がりを持てる

Okay, Yeah, ST.

オラみたいな分析オタクにも嬉しい統計機能もついてるぞ

After the shoe, my are laid into trays.

閲覧者やユニークビジター、ページビューなど カテゴリー別に確認できるんだ

Workers at the end of the line visually inspect every shoe.

squarespace.comにアクセスして まずは無料トライアル

My, if any of the shoe mire mis sized are visually unappealing.

準備が整ったらsquarespace.com/paolofromtokyoにアクセス！

It's hand replaced by a perfectly formed one.

最初のドメインかウェブサイトで１０％オフになるぞ

In this area.

よっしゃ！じゃ、続けるぞ

All the shoe might get trade up and then sent to the refrigerator once each and every shoe.

この機械を見てくれ！シュウマイを作ってんぞ

My in a tray clears inspection.

最初にも言ったけど、この工場は豚まんだけじゃなくて 他の商品も作ってるんだ

The trays automatically wrapped and bar coded by the machine to specify its final destination.

オラの大好物の焼売が作られる様子を覗いてみようぜ

Then the trays are stacked and ushered further down the line to the loading dock.

これも人気商品で１日１０万個も売れるんだ オラは驚かねぇけどな！

Mhm On the same factory floor goes, are made on a different line.

黄色い皮のは海老焼売だ

The factory must produce about €88,000 a day to meet their stores.

白いのがスタンダードな豚肉の焼売だ

Sales demand?

せっかくだから、この傑作が出来上がるのを じっくり眺めようぜ

Yeah.

トレーに並べられたら

Mm hmm.

ラインの最後にいるスタッフが 目視で全部の焼売を検査するんだ

Oh, she's in selling a new role of gyoza wrapping.

歪なものや美味そうじゃねぇやつは 完璧な形のやつと入れ替えるぞ

Interestingly, the cutout remains are automatically recycled by the machine and reroll to make new rappers in order to minimize waste.

トレーに並んだ焼売はここで重ねられた 冷蔵庫に送られるぞ

Mhm.

検品を通った焼売は

Mhm.

ラップがかけられた後、商品の情報がわかるように バーコードがつけられるんだ

Yeah, similar to the shoe mine and other foods produced every single piece of Gaza.

この機械でトレーは積み上げられて 荷積みエリアに運ばれるぞ

Most passive visual inspection in order to make it out of the factory, huh?

同じ階では餃子が別のラインで作られてる

I wonder what's behind that door over there.

店舗の発注に合わせて 工場は1日約8800個の餃子を作らないといけないんだ

Mm.

あ、餃子の皮を入れ替えてる

Google it is.

カットされて残った皮は、自動的にリサイクルされて

Pork ones and Shu Mai are often eaten with their signature mustard sauce and provided to customers in small packets at each order.

無駄がないように新しい皮をロールするのに使われるんだ

Amazingly, the factory produced their own mustard in house.

焼売や他の商品と同様、 餃子も一つ一つ目視で検品をしていくぞ

Unlike most mustard, it's made extremely fresh, with no additives or preservatives, meaning its to be eaten right away, along with the pork ones and shoe mine.

これを通らねーと、工場の外には出られねぇんだ！

Yeah.

このドアの向こうが気になるぞ

So I've made it into the officer you have.

５５１の豚まんと焼売にはからしがついてくんだ

Let me see what's going on over here.

注文すっと、このちっさい袋に入った からしを入れてくれるんだ

Okay, guy, An apron standing alone in an empty room.

実は、551はからしも作ってるって知ってたか！？

What's up?

よくある袋に入ったからしと違って、 添加物を入れずに作ってるんだ

How often do you test?

つまり豚まんと焼売と同じタイミングで すぐ食わねーといけねーんだ！

So what do you look for as a Does the food over fail?

オラ、次はオフィスに来たぞ どうなってるか覗いてみようぜ

You get tired of eating the same thing every day.

エプロン男が一人で立ってんぞ！何してんだ？

He's one of five team members in the Factories Food Assurance Team who test their food before shipment each and every day to ensure consistent quality delivered to their customers.

どのくらいの頻度で試食するんだ？

Mm hmm.

何を確認してんだ？

So this is where all the deliveries get picked up.

検食を通らねぇことってあんのか？

Time to get loaded.

毎日、同じものばっか食ってて飽きねーのか？

So all of the various food trays that were just made pork filling dough, shoe, magoza and other Chinese foods are compared to this loading area.

彼は、5 人いる検食チームの１人 いつも同じ品質の商品をお客さんが楽しめるように

The conveyor line area itself is refrigerated and extremely cold.

毎日、出荷前に全ての商品の検食を行うんだ

To keep the food as fresh as possible.

ここは荷物を積むエリアだぞ

Eat stray is taken off the line, loaded onto carts and sorted by hand.

トラックに積むぞ〜！

The delivery workers review their order sheets and load trades into the truck's accordingly, to ensure each up gets a correct order.

作りたての豚まんカヤク、ネタ、焼売、餃子、 他の商品の全てがこの場所に運ばれる

Even the delivery trucks are refrigerated to keep the food trays fresh while on its way to the stores.

トレーが移動するコンベアのエリアは 新鮮さを保つために、すっげぇ低い温度になってるぞ

Okay, and there we are, all packed up and good to go.

トレーに並べられた商品はラインから下ろされた後

Now let's go into the restaurant and see what they're making.

荷台で運ばれて手作業で振り分けられるんだ。配達員は伝票に基づいてトラックに積み込んでいくぞ

Oh, the delivery truck has arrived.

各配送先店舗が正しい数を受け取れるようにな

As I mentioned at the beginning, each store receives four deliveries every day.

新鮮さを保つために、配達中も冷蔵されて店舗に運ばれるんだ

The amount for the first shipment of the day is predetermined.

これで全部荷積み完了

The other three deliveries are placed in the central kitchen throughout the day, one hour before the truck leaves.

じゃあ、店に行ってどう仕上がるのか、見に行こうぜ！

This means that the central kitchen must constantly and quickly adapt their daily production quantities to meet the demand for all of its 58 stores.

あ、配送用のトラックが到着した！

Now that the newly ordered Doe has arrived at the store, the shop workers must cut the mature doe into smaller pieces so it can be used to wrap the pork filling.

最初にも言ったけど、配送は1日４便あるんだ

Even at this point, time is critical as a doe still continues to rise.

一便目の注文内容は前日に決まってっけど

So to offset the maturing, it's either placed in the refrigerator or at room temperature.

残りの３便は、トラックの出発1時間前にセントラルキッチンへ注文をする

It looks like this dough has to set out just a bit longer before the wrapping process can commence.

各店、売り上げ目標や状況に合わせて発注数を決めていくぞ

It really takes a trained and skilled rapper to know when the dough has fully matured.

つまりセントラルキッチンは、終日、発注数に合わせて 迅速にその時の生産量を調整してるんだ

Mhm.

58店舗すべての需要に応える必要があるからな！

So this is where the steam ones are wrapped inside of the store, right in front of the customers.

新しいネタが店舗に届いたから

Cool.

店舗スタッフは肉を包むために 発酵したネタを小さくカットするんだ

Now the wrapping process starts.

この瞬間にも、ネタは発酵し続けるから時間との勝負なんだ

First, the worker places down wooden sheets called Zab button for each steam bun will rest.

発酵状態に合わせて、部屋の温度や 冷蔵庫を駆使して調整するんだって

Zap button are made mostly from thinly sliced pine trees, which, when steamed, gives up a nice but subtle sent.

このネタは、豚まんを包む前に もう少し寝かせる必要があるみてぇだ

A majority of the shop workers are trained to wrap pork buns making up to 1000 buns per day there so fast that on a busy day they can wrap one complete pork, one in 10 seconds.