Authentic Napoli Pizza from a Kitchen Truck! Italian Cuisine by a Vegetable Farmer #japanesefood

00:00 Introduction
02:06 Preparing to Open / Heating the Stone Oven
03:41 Making Margherita Pizza
06:48 Cima di Rapa Pizza
08:06 Farming Work
09:09 Popeye Pizza
10:46 Unmanned Vegetable Stand
14:21 Making Pizza
16:00 Why They Started a Kitchen Truck
21:34 Sold Out
21:52 Italian Breakfast
28:52 Origin of the Name
30:10 Asking ChatGPT for a Tiramisu Idea

Satoyama Sapori is a farm and kitchen car that grows mainly Italian vegetables.
Mr. Kido, the representative of the company, used to be a pizza chef at a popular Italian restaurant, but in 2017 he started a natural farm, Satoyama Sapori. He now grows 100 varieties of western vegetables (beets, fennel, root celery, etc.) and ships them to restaurants in Fukuoka City and elsewhere.
The kitchen car is equipped with an authentic Italian wood-fired oven, allowing customers to enjoy dishes using vegetables grown on the farm.

Name: Satoyama Sapori・Breakfast Italian Kicchicchi
Address: 548-1 Oaza Inohara, Hisayama-cho, Kasuya-gun, Fukuoka Prefecture
Performers: Yuya Kido, Marina Kido
Title: Representative
Please check our Instagram for business hours and days.
Instagram：https://www.instagram.com/sapori_car/

#japanesefood #streetfood #japanesestreetfood #pizza #pizzalover

It’s delicious. Would you like a Margherita? It’s called pizza Popeye, and this is pizza Popeye. It’s got lots of spinach in it, and homemade bacon in it. Looks delicious. 〈The kitchen car has arrived〉 〈The kitchen car is equipped with an authentic Italian wood-fired oven〉 Good morning 〈Satoyama Sapori Mr. and Mrs. Kido〉 We heat it up to about 450 degrees before baking. The temperature is pretty high, so it takes about a minute and a half after putting the dough in the oven to bake it deliciously. Because the time is short, we put a film on the outside first to prevent the moisture from escaping, so the pizza is chewy inside and crispy outside . I originally worked at a bakery and Italian restaurant, and I was always practicing how to make pizza at Italian restaurants, so I practiced there every day during my break. The most popular is, well, yes, as expected, most people like the well-known Margherita, but personally, I also recommend pizzas that use our own vegetables , like today’s ones with asparagus or spinach. Have you ever tried pizza? Love it? We’ve made it together before, Margherita, please. Would you like a Margherita? (We roll out the dough after we receive the order.) (We spread tomato sauce on it and top it with Italian mozzarella cheese.) (We top it with homemade herbs and put it in a wood-fired oven to bake.) I feel like adding a little extra cheese, don’t you think? After we top it on, it really only takes about 3 minutes to bake after receiving the order. (Margherita 1,200 yen) Can I have one here? Of course, would you like a Margherita? Then we’ll share one for two people, so I’ll want to put some cheese on it. Sorry to keep you waiting. It was quick. It’s delicious. It’s delicious. Do you often come to try the food? It’s close by, so I went there as a form of rehabilitation. This is cima di rapa, an Italian vegetable similar to rapeseed in Japan, stewed until soft, topped with cheese and homemade bacon. The slightly bitter vegetable is extremely addictive, and I’m not a big fan of bitter things. My palate is quite young, so this was the first time I’d discovered that bitterness could be delicious in this way. It ‘s simply sauteed until soft, with salt. What vegetable was it called again? りっすわー。 English: Cima di Rappa Vegetables are our main business here in Hisayama, farmers, and we use seasonal vegetables that we grow ourselves so that you can enjoy the feeling of the season and put them on our pizzas so that you can enjoy them. (The vegetables we use in the restaurant are grown by Kido, who is particular about the soil.) This is Italian parsley. It’s an herb that we chop up and sprinkle on pasta, or we can use it to make a sauce called salsa perde. This is an herb that all Italian restaurants use in Italy, and this is dill. It ‘s an herb that goes really well with fish. For example, we chop it up and add it to marinades for seafood. It has a wonderful scent, and it’s easy to tell if you’re close by. We also have flowers of this, which are delicious and popular.This is called Pizza Popeye, and it’s spinach sauteed in cream, giving it a fairly soft texture, and it has homemade loin ham. It’s additive-free, so it’s the color it is. (Pizza Popeye 1,500 yen) This is Pizza Popeye. It’s got lots of spinach and homemade bacon in it. It looks delicious, let’s eat. It’s delicious . What did you like about it? The dough is delicious, delicious, juicy, and full of fat. The spinach is also delicious, and it’s homemade, right? I’m sure. Yes, we also have an unmanned vegetable market once a week on Sundays, but on Sundays, we have customers who eat pizza from a food truck and then go to the market to buy vegetables, and we have customers who come once or twice a week, which is really nice. (Satoyama Sapori grows 100 varieties of vegetables a year, mainly Italian vegetables, and wholesales them to restaurants in Fukuoka City.) People who really love vegetables, and people who love Kuyama. The unmanned vegetable market is in a place where you can feel nature, with goats and so on, so we have people from Fukuoka City, Iizuka, Karatsu in Saga, and other places who come, which is really nice. What’s going on here? This is a vegetable called Radicchio, and although it looks like red cabbage, it is a member of the lettuce family.It is a quintessential Italian vegetable, a member of the chicory family, like a cousin of lettuce , and the further you go in the redder the redder the white becomes.When I went to Italy to train, there were a lot of Japanese people there who were studying cooking, and even though there are so many people in Italy who have trained in Italy, there are quite a few local dishes that cannot be made without these vegetables , and since you can’t get those in Japan, I wanted to make those and create a world where I can supply those dishes to chefs and serve them the same as they are made in Italy.Speaking of green peas, the smaller they are, the tastier they are.It’s not just the Italian variety, but the timing of the harvest in Italy.These peas are even tinier, but the timing of the harvest is different too.It’s not just about using the Italian variety, but harvesting at the time they are harvested there, which is very important, and it’s something we value.They’re just this size, this size, they’re delicious, it’s sweet, it’s completely different, right? It’s an Italian rapeseed-like vegetable called Cima di Rapada, and the tomatoes have a fresh tomato flavor and maybe a slight saltiness to themThe dough is chewy and deliciousEven the dough is deliciousServing customers and baking the pizzas at the same timeIt must be hard, I seeWell, it ‘s pretty obvious that I’m working alone, especially with a food truckSo I have a lot of kind customers, and they all tell me there’s no need to rush and that it’s okay to finish up later, so thank youMargherita, thank youThank youIs there any reason you set up this food truck here? First, there is a beautiful clear stream called Inogawa River right next to here, and in the summer many customers come to enjoy swimming in the river. However, in the summer the parking lots fill up and the traffic congestion is a big problem for the locals. However, by opening a pizza restaurant here using the vegetables we grow, we can use the profits to send traffic controllers to help alleviate the traffic congestion. That’s how it started, and there are more reasons. We grow vegetables here, in this pleasant place with a clean river and fresh air, and we want people to know that these delicious vegetables can only be grown in a place like this, so we do this in the middle of the mountains in nature. Do you have any future goals or dreams? First, there is a farm called Satoyama Sapori in Hisayama that grows these delicious vegetables and provides a place like this – I’m not sure if it’s possible yet though. I hope that people will know that I am doing this and that they will want to come and visit, and that as many people as possible will know about it. Do you come to this restaurant often? Ah, I come here twice or once a month.Do you like pizza? All of the pizza here is delicious because it’s chewy and delicious. Delicious. Should I have Margherita or Margherita? She always calls me Mari-chan and talks to me . But also, I often go here and there. Where? I go here to buy vegetables. Do you like vegetables? I really love vegetables. Sorry to have kept you waiting. It’s Margherita. Let’s eat. It’s delicious. The tomatoes and cheese are delicious . Also, this pizza bread is chewy and delicious. Also, a place called Kiki Ricky. Mari- chan runs this restaurant called Kiki Ricky. Have you been to that breakfast restaurant ? Hmm, I’ve been there about seven times. What do you like about Kiki Ricky? The pasta is delicious. It’s also Italian, so there’s nothing! Really amazing. You ate everything? Thank you for the meal, I’m so happy we ate it all! (3:30 pm All the pizzas were sold out and the food truck closed.) (This restaurant is called Kikkiricky.) (They serve Italian breakfast dishes using vegetables harvested at Satoyama Sapori.) (Kido trained in Naples and was a popular Italian pizza chef, but in 2017 he started the natural farm Satoyama Sapori.) What kind of vegetables are these? This is a vegetable called agretti.It ‘s quite rare even in Italy, but it’s like the Italian okahijiki.Kikiricky is a breakfast restaurant Why did you choose breakfast? I myself loved going to eat breakfast.I like to travel the day before my days off, sleep somewhere, wake up and enjoy myself in the morning.I have to use tractors and things like that during the day, so I simply only have time in the morning.This is fennel.It’s brown here so it’s a B-grade product – the kind that can’t be shipped.It ‘s not a bad thing at all.I think a terrace is really nice, it feels great.When the light comes in here, the fresh green leaves are incredibly beautiful and there are also thin autumn leaves in the mountains so you can enjoy the autumn leaves.When is the best season to recommend? I wish there was breakfast , but I might not be able to choose.About how many kinds of vegetables do you use? I don’t think about it that much, but I feel like it would be nice to be able to eat about 20 kinds of vegetables in this one dish.I think it would be nice to put in about that many vegetables, including ingredients , and all I can do is express love on the plate, so this is called earth soup and it’s a soup made only with root vegetables.This one has potatoes and leeks, as well as green peas called pizelli.Today’s Italian soup is called white earth soup and it mainly uses vegetables grown in the earth and soil of the fields.The green is beautiful and looks delicious.It ‘s a frittata made with zucchini and an egg roll.It contains the things written here in Italy, but the top part that says herb salad is the leafy vegetable part in the top half of the plate.It’s wonderful.The aroma of these herbs spreads in your mouth.I don’t think it’s often possible to eat this many vegetables, but it’s rare, isn’t it?It’s hard to get hold of, isn’t it? The seasoning is simple and delicious.You can feel the deliciousness of the vegetables.Were these vegetables grown here?If the farmer does it too, they must be fresh.I’m particular about it, or why they do it here? The fields are nearby, so it gives more opportunities for people to know that these vegetables are grown in this environment, which is the best thing. This is crushed asparagus with fresh cream. Would you like to have a block of shoulder loin ? It has a nice crunch and is very fresh . The asparagus has a very strong flavor. It’s really fresh. (Kikkiricky Breakfast Course from 2,200 yen) Is there any meaning to Kikiricky? Let me have a look at the sign for a moment . I put some strong feelings into this sign. First of all, “kikiricky” means “cock-a-doodle-doo” in Italian. The person who made this sign was Miyamura-san, who was the first champion at the Manufacturing Olympics . The logo itself was made by my classmate, my illustrator, Oga Mameo. It looks very casual, doesn’t it? It looks very casual, but this copper plate and other materials are top-notch, very approachable. The materials are top-notch. Actually, “kikiricky” would have been fine, but “kikiricky” is stretched out and looks a bit lame, right? I made it with that kind of meaning in mind, to raise the approachability point a bit. It’s playful, thank you. What is this? Well, I was thinking about what kind of firefly-like dessert would be for tomorrow’s firefly event , and I consulted ChatGPT this morning. So, what do you think of this? It’s a tiramisu like this. Is AI telling me this? That’s right. There isn’t a recipe, but I’m sure if you ask she’ll tell you. This is a crumble, and I was thinking of adding lemon peel to make it a crumble, but she does do that quite a bit. Do you and your wife always come up with menu ideas like that? Really? She’s a registered dietitian, so she doesn’t have to tell you. I really rely on my wife, and she has that kind of knowledge, so for example, she can tell you things like, “This ingredient poses the risk of this kind of bacteria,” and that’s something that’s really rare for someone like me who comes from the restaurant business. But no matter how delicious it is, the biggest risk is if it’s not safe, so (The photos of food and other things we post on social media are taken by my wife, who has a hobby of photography.) (The couple also work in the fields together .) We want people to enjoy the seasonal feel of using seasonal vegetables, so we discuss what we think will work, but we can also see the ingredients grow, and we can see that this vegetable will soon be crispy and we can serve it like this, so I’m really glad that we started working in the fields.