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

Mhm, mhm, mhm.

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.

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

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

Yeah, googly jihad!

I craft ultra popular hand wrapped.

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

In 1945 they established their first restaurant in Namba Osaka.

Birth.

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

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

Yep.

You heard me, right.

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

So I made it in the factory.

It's time to change.

And there you go.

I'll change.

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

Can I go inside with you?

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

But it's more than just that.

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

So this is where they make all the dough.

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

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

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.

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

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.

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.

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

Mhm.

Hi, Can I ask you a question?

What up, though?

What do you like about the dough?

Do you make any adjustments by hand?

What's the most challenging part of the job?

Mhm.

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

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

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

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

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

How can I ask what you're doing now?

What do you check for taking?

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

Your stuffing?

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

Let's see what's happening over here.

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

And my eyes are tearing right now.

Wow, that's a lot of onions.

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.

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

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.

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

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

Excuse me.

What are you doing?

This?

I want your eyes hurt.

What's the most challenging part of this job?

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

How long have you been working here?

At all.

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

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

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

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.

Nick.

Come on, Nick.

A meeting meet.

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

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.

Overall, producing a meatier texture and a juicier umami.

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

Mixed and seasoned.

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.

But the true secret is in the ratio.

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

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

Mhm.

Let's see what this guy is doing.

Hi, nice to meet you.

What are you doing?

What's the most challenging part of the job?

Is there anything you really need to watch out for?

So how long do you need to mix?

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

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

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

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.

Mm hmm.

Oh, mm.

At the end of the line.

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

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

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

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

So let me show you one of my personal favorites.

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.

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

Standard pork Shu Mai.

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

Yeah, mhm.

Okay, Yeah, ST.

After the shoe, my are laid into trays.

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

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

It's hand replaced by a perfectly formed one.

In this area.

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

My in a tray clears inspection.

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

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

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

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

Sales demand?

Yeah.

Mm hmm.

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

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

Mhm.

Mhm.

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

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

I wonder what's behind that door over there.

Mm.

Google it is.

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

Amazingly, the factory produced their own mustard in house.

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.

Yeah.

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

Let me see what's going on over here.

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

What's up?

How often do you test?

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

You get tired of eating the same thing every day.

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.

Mm hmm.

So this is where all the deliveries get picked up.

Time to get loaded.

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.

The conveyor line area itself is refrigerated and extremely cold.

To keep the food as fresh as possible.

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

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

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

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

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

Oh, the delivery truck has arrived.

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

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

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

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.

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.

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

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

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

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

Mhm.

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

Cool.

Now the wrapping process starts.

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

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

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.

Hello, Can I ask what you're doing?

What do you need to be careful of when preparing the dough?

So what's the most important thing when wrapping the pork bun?

And how long did it take you to master this?