【ラーメン屋はあるのに】そうめんが飲食店であまり提供されない本当の理由【ゆっくり解説】

While ramen and udon restaurants are ubiquitous, why are "somen specialty restaurants" so rare? The truth is, behind the simple image of "cheap food to eat at home," there are four fatal weaknesses that the restaurant industry absolutely refuses to touch. This video thoroughly explains the science and business structure behind the food, from the business limitations such as the barrier of average customer spending and extreme seasonality revealed by household expenditure surveys, to the worst possible way to boil somen that even professionals would never do, and the little-known history of somen as a ceremonial food (sakubei) enjoyed only by the Emperor during the Tanabata festival. In the latter half of the video, we reveal the exhilarating story of a somen specialty restaurant that has broken through the limitations of serving by using "Handa Somen," a thick noodle that defies JAS standards, to create new value in Shibuya and Higashi-Nakano. Watching this will completely change your perception of somen this summer! ■Next Must-Watch Related Video Why Cream Stew is Never Served in Restaurants. Why Not Curry or Beef Stew?    • 【言われてみれば】クリームシチューが飲食店で絶対に提供されない理由。カレーやビーフシ...   ■Please Follow Us on Social Media♪ https://x.com/ryourikagakukan https://www.instagram.com/yukkuri_ryo...   / yukkuri_ryourikagakukan   https://www.nicovideo.jp/user/137320573 ■Channel Policy This channel focuses on questions about cooking and the mechanisms behind "why things are the way they are," explaining the background and reasons. The content is compiled after reviewing publicly available recipe information, cooking theories, and food-related materials, and explanations are provided while verifying information as needed. While some general procedures and basic knowledge may overlap with other commentators, all are organized based on fundamental information. ■ Educational Value This video aims to be easy for beginners to understand by explaining not only the cooking procedure, but also the heat control, how to handle ingredients, and the reasons why flavors change, in a step-by-step manner. The goal is to provide knowledge useful for everyday cooking and to make cooking more enjoyable and easier to recreate. ■ Consideration of Materials and Rights The images and video materials used in the video are mainly royalty-free materials whose terms of use have been reviewed. We use quoted or licensed materials as needed, and create the video with consideration for rights. If there are any problems, please contact us and we will investigate and respond promptly. Contact: [email protected] *AquesTalk commercial license obtained. *All posted videos are completely original and operated by us. *Videos are uploaded as derivative works of Touhou Project. ■Materials Used ・Free BGM/Music Material: MusMus ■Table of Contents 00:00 50,000 Ramen Restaurants vs. Only 73 Somen Noodle Restaurants!? The Desperate Disparity in the Somen Noodle Restaurant Market 05:35 The "Extreme Seasonality" and "Washing Effort" That Turn Restaurants into Hell 11:54 A Cursed Item to Exorcise Evil Spirits!? A Super-Luxury Item Only the Emperor Could Eat 14:19 The Maverick of JAS Standards, "Handa Somen Noodles," and the Exciting Comeback Story of Specialty Shops #SomenNoodles #RestaurantIndustry #SlowExplanation