Name: 日本媽媽的中式餐館：櫃檯後的真實故事！ (Behind the Counter at a Japanese Woman's Chinese Restaurant)
Uploaded: 2026-03-04T01:31:46.000Z
Duration: 14 min 19 s

This is behind the counter at a local Japanese Chinese restaurant.

這是當地日式中華料理店的櫃檯後面。

Today, I'm taking you deep inside of the kitchen of a Raiken, a small machi chuka Japanese style Chinese restaurant in a quiet, out of the way neighborhood of Yokohama that's been loved by locals since 1969.

今天，我要帶大家深入一家「Raiken」的廚房，這是一家位於橫濱安靜、偏僻街區的小型日式中華料理店，自1969年以來一直深受當地人喜愛。

基礎被動語態

It was originally run by an old man with no apparent successor.

最初是由一位沒有明顯繼承人的老先生經營。

But in his final years, one of his regular customers added the pure love of his food and the desire to keep his legacy alive.

但在他生命的最後幾年，一位常客出於對他食物的純粹熱愛以及延續他傳承的渴望，

Although she runs a restaurant with the help of two other workers, there's so much to do in each day.

雖然她有兩位員工幫忙經營餐廳，但每天要做的事情還是很多。

She starts at 7am hey, it's really cold here, Mai.

她早上七點就開始了，嘿，這裡真的很冷，Mai。

The shop uses a rice purchased directly from a farm in Yamagata.

這家店用的是從山形縣的農場直接進口的米。

In 2024, Japan suffered a nationwide rice shortage due to extreme heat.

2024年，日本因為極端高溫導致全國稻米歉收。

Prices doubled and rice quickly disappeared from store shelves.

價格翻倍，架上的米也很快就賣光了。

With availab scarce and prices high, Etika was out of options.

在供應短缺、價格又高的時候，Erica 真的沒辦法了。

But it was at this time one of her regular customers stepped in and introduced her to a rice farmer.

但就在這時候，一位常客伸出援手，介紹了一位稻農給她。

Forever grateful for both of their support during that difficult time, she remained a loyal customer ever since.

她非常感謝他們在那段艱難時期給予的支持，從此以後她就一直忠實地光顧。

那麼，這一切是怎麼開始的呢？

Although Erika grew up in the neighborhood, the previous owner already had, it set in his mind that he would eventually close down the shop.

雖然 Erica 在這附近長大，但前老闆心裡早就決定要把店收起來了。

Plus, he still couldn't believe that a woman wanted to take things over.

而且，他還無法相信一個女人想接手。

She didn't give up though, and kept coming back.

但她沒有放棄，一直持續回來。

Until one day, he finally let her become his apprentice.

直到有一天，他終於讓她當學徒。

So it's just a little bit cold this morning when we start, but

所以今天早上我們開始的時候，天氣有點冷，但是

hopefully things will warm up when she starts cooking.

希望她開始煮飯時，天氣會暖和起來。

So what did you want to be when you were a kid?

After graduating high school, she got a culinary job at a hotel and while working there, earned her culinary license.

高中畢業後，她在一家飯店找到一份烹飪工作，並在那裡工作時獲得了烹飪執照。

Soon afterwards, she ended up getting married and starting a family.

不久之後，她結婚並開始有了家庭。

It was not until her kids had gotten older she decided to return to the food industry, working at restaurants.

直到她的孩子們長大後，她才決定重返餐飲業，在餐廳工作。

That's the main box he uses for the shop's ramen, as well as their other dishes.

這是他用來做店裡的拉麵和其他菜餚的主要盒子。

So Erika, what do you do when you're not working?

所以 Erika，你不工作的時候都在做什麼？

那妳會看漫畫或類似的東西嗎？

Do you think one of them will take over the business?

妳覺得他們其中有人會接手生意嗎？

She adds that they Know she works long hours and has no days off.

她補充說，他們知道她工時很長，沒有休假。

So what's been your biggest challenge so far?

所以到目前為止，妳最大的挑戰是什麼？

She says that she wished she would have had more time learning from the owner.

她說她希望有更多時間向老闆學習。

Unfortunately, his passing happened so quickly that she wasn't mentally prepared to take on so much responsibility all at once.

可惜他走得太突然，她還沒心理準備要一次扛下這麼多責任。

But she had no choice but to do her best.

但她別無選擇，只能盡力而為。

Despite feeling lost, she often relied on her Chinese chef friends and the warm support from her regulars to push through these tough days.

儘管感到迷茫，她常常依靠她的中餐廚師朋友們，以及常客們溫暖的支持來度過這些艱難的日子。

Since she's here by at seven every morning, she relies quite a bit on her mother in law to help the kids during the day.

因為她每天早上七點就到這裡了，她很依賴她的婆婆白天幫忙照顧小孩。

But when her kids were younger, she devoted all of her time raising them as best she could, shutting out any of the dreams she had for herself.

但她的孩子還小的時候，她把所有時間都花在盡力撫養他們，放棄了自己所有的夢想。

Now older, she's decided to refocus all of her long held passions for cooking into the restaurant.

現在長大了，她決定將她對烹飪長久以來的熱情重新聚焦在餐廳上。

Each dish that she creates a small reflection of the path she had to walk to get here.

她做的每一道菜，都像是在訴說著她一路走來的歷程。

She heads to a nearby Shotingai, a shopping street, to pick up ingredients for the shop.

她前往附近的商店街（Shotingai），去採購店裡的食材。

In Japan, food prices have been rising rapidly and many restaurants have had no choice but to adjust with the times.

在日本，食物價格飛漲，許多餐廳不得不跟著時代調整。

But Erika is determined to protect how the original owner built the shop, an affordable yet delicious restaurant rooted in the community.

但 Erika 決心要保留這間店最初的樣貌，一間紮根於社區、平價又美味的餐廳。

So on her days off, she travels from market to market, searching for the best ingredients at the best price.

所以，在她休息的日子裡，她會從一個市場跑到另一個市場，尋找最棒的食材和最划算的價格。

Leaning on her cooking techniques, she learned from the previous owner on how to bring out the fullest flavor in her dishes, even from the most basic ingredients, passing on the value to our customers.

她運用從前任老闆那裡學到的烹飪技巧，讓即使是最基本的食材，也能展現出最飽滿的風味，將這份價值傳遞給我們的顧客。

Hey, before we continue on, I want to tell you guys about the people at Sakuraco who also sponsored this video.

嘿，在我們繼續之前，我想跟各位介紹一下贊助這支影片的 Sakuraco。

They want you to experience Japan from the comfort of your own home through their snack boxes.

他們希望透過他們的零食盒，讓你安在家中就能體驗日本。

A monthly Japanese artisanal snack box from local makers with authentic, traditional and seasonal snacks rarely available outside of Japan.

這是一個由在地職人製作的日本手工零食盒，每個月都會寄送，裡面有在日本以外地方很難找到的道地、傳統和季節限定零食。

Every month has its own theme and this time it's Sakura Bloom Hanami, Japan's cherry blossom viewing tradition.

每個月都有自己的主題，這次是「櫻花季」，也就是日本賞櫻的傳統。

Inside, you'll find delicate crafted, seasonal sakura flavored sweets like Sakura Castella, Sakura Mochi and other Sakura inspired treats perfect for sharing with friends and family.

裡面有精緻的手工、季節限定的櫻花口味甜點，像是櫻花蜂蜜蛋糕、櫻花麻糬，還有其他櫻花主題的點心，非常適合跟親朋好友一起分享。

And I love this strawberry waffle cookie.

All pairing perfectly with their Sakura blossom tea.

所有零食都跟他們的櫻花茶超搭。

And also included is this month's tableware item, a Sakura Kozada plate.

而且這個月還附贈了餐具，是一個櫻花小皿盤。

As always, you get this awesome booklet that tells you about each snack as well as allergen info and Cultural insights about Japan.

跟往常一樣，你會收到這本超棒的介紹手冊，裡面會介紹每種零食，還有過敏原資訊和日本文化見聞。

Experience Japan's snow cherry blossom season today wherever you are in the world.

無論你現在在哪裡，都能體驗日本的雪櫻花季。

So get $5 off your first order by using my code, Paolo and link in the description.

所以，使用我的代碼 Paolo，並點擊說明欄中的連結，你的第一筆訂單就能享有 5 美元折扣。

Now back at the shop, she continues with the morning prep.

好了，回到店裡，她繼續進行早上的準備工作。

She started working on the gilza filling, preparing about 5-600g pieces once a week.

她開始處理餃子的內餡，每週準備大約 500-600 克。

Apparently the shopskyuza is made with so much flavor that customers don't even need to dip it in soy sauce.

看來這家店的餃子味道非常濃鬱，客人甚至不需要沾醬油。

And although it takes quite a bit of time to make, it's actually one of the shop's most popular items, often selling out.

雖然製作過程相當費時，但它其實是店裡最受歡迎的品項之一，經常賣光。

對了，你最喜歡的食物是什麼？

An hour before the door opens, work at the shop starts to pick up.

開店前一小時，店裡的生意就開始忙碌起來了。

Chinese restaurants like Edaken are known in Japan as Machichuka, which literally means neighborhood Chinese.

像 Edaken 這樣的日式中華料理店在日本被稱為 machi chuka，字面上的意思是「鄰家中華」。

Rather than being an authentic Chinese restaurant, these shops offer Japanese style Chinese dishes that Japanese people are more used to, like fried rice, gyoza and ramen.

這些店與其說是正宗的中式餐廳，不如說它們提供的是日本人更習慣的日式中華料理，像是炒飯、餃子和拉麵。

Nothing particularly fancy, but just simple nostalgic flavors that have been adapted to suit the typical Japanese palette.

沒有什麼特別華麗的，只有簡單懷舊的味道，經過調整以符合日本人的口味。

At 11am, the restaurant is finally open for business.

上午十一點，餐廳終於開門營業了。

As soon as as soon as the doors open, their first customer arrives.

我想如果我們不把奶奶算進去的話。

And shortly after the other tables start to fill up, It looks like the first customer ordered San ma men ramen topped with a thick vegetable sauce.

不久後，其他桌也開始坐滿了，看來第一位客人點的是加了濃稠蔬菜醬的什錦麵拉麵。

This Japanese style Chinese dish was born during Japan's post war era.

這道日式中華料理誕生於日本戰後時期。

In Yokohama's Chinatown, shredded pork noodles at a time were popular but expensive.

在橫濱的中華街，曾經流行過但價格昂貴的肉絲麵。

So chefs created a more affordable version to serve as a workers meal and now has become a local comfort food.

所以廚師們創造了一個更實惠的版本，作為工人的餐點，如今已成為當地人喜愛的家常菜。