Hiroshima, Japan. Food stalls start opening from 4:30 PM at the park along Kuramoto Street.

Since 1968, Food Stall Kasa, 2nd generation owner, Mr. Sakamoto.

Moving the food stall from a place that's a bit far from the park. The food stall is heavy; all the necessities are stored inside.

Staff: How heavy is it? It's as heavy as a small car. About 300 kg.

It should be around that number. Everything is stored inside. He arrived at his spot, cleaning up the leaves to make space for the stall.

17:15 Preparing the stall. This street is special; electricity and water are provided to the stalls.

"Kasa" is one of the old established food stalls in Kure. Hangers for the customers.

Setting up the tap. Putting together some shelves. Hanging up the menu. They even have a TV in the stall.

17:50 There's a stove in the middle. All the necessities are stored in this small stall.

I worked with my mother for about 7 or 8 years. Then I started doing it on my own.

Staff: What is the origin of the name Kasa? About 50 years ago, my mother

bought this food stall and their business. It used to be okay to buy and sell business rights for food stalls.

You can't do that anymore. At that time, the stall was already called Kasa. The previous owner was from Kasaoka-shi.

So they were using the name, Kasa. So we took it over, including the name.

The name is still on the entrance curtains. This food stall itself is in its 3rd generation.

Already? In the old days, we used small handcarts. It was a two-wheeled wagon that you could put things on.

The food stalls were based on those handcarts. You couldn't use them for a long time.

We had to move them every day, so many parts would break. They used to last for around 15 years, tops.

Now, we can order better ones. We order the frame and ask the carpenter to add the wooden parts to it.

It should last for decades. Staff: You run this place on your own, right? Now?

Yes. Sometimes, my wife will come to help. When they have events, she comes to help after 10 pm.

She has a part-time job. Connecting the gas tubes, lighting the fire with matches. Oden, ramen, okonomiyaki. Kure's food stall street, Red Lantern Street.

Bringing in alcohol and ingredients. My clock is set 10 minutes ahead.

Our customers who want to take the train home would have to walk 10 minutes to the station. So I use this to remind them in time.

Pork feet and ears. Setting up the fridge. The stall is almost ready. The autographs on the stall sheets are written by customers.

Adjusting the heat of the pot for the ramen soup. Adding pork feet to the ramen soup.

Chinese noodles are one of Kasa's famous dishes. They use the old-style soy sauce tonkotsu soup.

Kasa's Signature Oden. Adding broth. Food stall-style oden with delicious ingredients. The owner who took over the restaurant from his mother.

The second from the right is my mother. I have three brothers. I'm the youngest.

On the left is my eldest brother's wife, and my second brother's wife. That's my mother, and my wife.

That's it. Only ladies are in this picture. To motivate myself, I get a beer.

Pork feet, oden, kasa Chinese noodles, beer. A good old lantern.  19:33, there's no strict opening time.

Chinese noodles, 500 yen, $3.80. Pork feet, 600 yen, $4.60. Stir-fried chicken and green onions, 400 yen, $3.10.

Sliced tomatoes, 300 yen, $2.30. Kimchi spicy cod offal, 250 yen, $1.90.

Oden, 100 yen, $0.80 per piece. Hiroshima's famous fried fish cake, "Gansu".

Thick fried tofu, daikon radish, beef tendon, 100 yen, $0.80 each.

Making Chinese noodles. Homemade char siu Chinese noodles, 500 yen, $3.80.

Shochu? With hot water? Kirin beer? Okay. We have barley tea. I want some barley tea.

Do you want potato or barley-based shochu? Barley shochu. Okay. Here's your tea.

Please enjoy. Customer: What would you recommend today? The oden for starters. Customer: Then I'll have some.

Customer: I also want tomatoes. Tomatoes? Sure. Taking out ingredients from the fridge. The food here is really good.

Potatoes, a specialty of Hiroshima. I want potatoes. Do you still have fish cakes?

We still have fish cakes. Give me some fish cakes too. This is delicious. I want a daikon radish.

What do you want? Potatoes, eggs, and beef tendon, please. Pork feet. Grilled pork feet.

Adding salt and pepper. This is good. This is good. Here you go. Thanks! Let's eat!

Sure! The food is always good. Delicious! It's good. It's really addictive.

20:40 A new male customer came in and ordered oden. This stall has a lot of regular customers, thanks to the friendly owner.

Another regular customer came in. He finished his first beer in a blink and got another one.

Oden goes well with beer... 21:50 Stir-fried kimchi and pork

広島）ラーメン一杯５００円。男ひとり深夜の屋台職人に密着丨Japanese Street Food

우동 소바 히로시마 오카야마

구레 거리의 야식 포장마차 준비 과정

1968년부터 운영된 가사(Kasa) 포장마차, 2대째 사장인 사카모토 씨

포장마차 이동 과정: 무게 약 300kg

오후 5시 15분: 포장마차 설치 준비, 전기와 수도 공급

가사 포장마차의 오랜 역사와 설비: 손님용 옷걸이, 수도꼭지, 선반, 메뉴판, TV

사장의 어머니와 7~8년간 함께 일한 후 독립

포장마차 이름 '가사'의 유래와 역사

'가사'라는 이름의 유래: 이전 주인이 카사오카 시 출신

과거 작은 손수레를 이용한 포장마차와 현재의 내구성 있는 포장마차 비교

사장 혼자 운영, 아내는 이벤트 시 도움

가스 연결, 불 붙이기, 재료 준비 (오뎅, 라면, 오코노미야키 등)

10분 빠른 시계 사용 이유: 손님들의 기차 시간 배려

냉장고 정리, 손님들의 사인이 있는 포장마차 시트

라면 육수 준비, 돼지 발 사용, 가사의 시그니처 오뎅

메뉴와 가격: 중화면 500엔, 족발 600엔, 닭고기볶음 400엔 등

손님과의 주문 상호작용: 음료 및 오뎅 주문

토마토, 감자, 어묵 등 추가 주문

새로운 손님 방문과 단골손님들의 재방문

広島）ラーメン一杯５００円。男ひとり深夜の屋台職人に密着丨Japanese Street Food

스크립트