This video was published by Bidelicious - Delicious Videos - and it's perfect for celebrating! This is the video of "Shikai Maki Sushi", a decorative sushi roll that is artistic and gorgeous. This video shows how to make "Shikai Maki", a decorative sushi roll. A decorative roll creates a beautiful pattern on the cross-section of the sushi roll. In addition to patterns called "crafted sushi" such as the "Shiomi Maki" shown in this video, animals and characters can also be created on the cross-section. This popular sushi dish is enjoyed by both adults and children, and is often presented at seasonal events. If you prepare the ingredients and watch the video to confirm the instructions, you can make the "Shiomi-roll", so why not give it a try?

This video, titled "The World's First Ramen Restaurant to Be Awarded One Michelin Star｜Eating High-Class Ramen at Tsuta for Around 3,000 Yen [IKKO'S FILMS] [Shinagawa Ikko]" (世界初のミシュラン一つ星を獲得したラーメン店「Japanese Soba Noodles 蔦」で約3,000円の高級ラーメンを食してきた【IKKO'S FILMS】【品川イッコー】), was released by "IKKO'S FILMS." This video introduces Japanese Soba Noodles Tsuta, the world's first ramen restaurant to be awarded a Michelin star. Until now, numerous ramen restaurants have only been able to achieve "bib gourmand," but in 2014, Tsuta was the first ramen restaurant in the world to earn a star. The ramen, which is lavishly flavored with black truffles, is known as a high-class ramen that is stunning in both appearance and price, as it costs about 3,000 yen per bowl. Check out the video to get a feel for the atmosphere at Japanese Soba Noodles Tsuta!

RyuGin - Three Stars in the Michelin Guide This video introduces the amazing "Oyogashi Ayu" (Swimming Sweetfish), at the Japanese restaurant "RyuGin" in Roppongi, Tokyo. In the video you can see the fish swimming around in salt water before being turned into amazing cuisine. This gives them a somewhat salty taste as they absorb the salt through their gills. Also, when they skewer the sweetfish, they stick the gall bladder with the skewer to release the bile and reduce the bitterness of the sweetfish, giving it an elegant aroma. Every process is at RyuGin has a purpose and brings out the most flavor possible. Be sure to check out the video to see their superb river fish dishes. ◆RyuGin Store Information◆ 【Address】7F Tokyo Midtown Hibiya, 1-1-2 Yurakucho, Chiyoda-Ku, Tokyo 100-0006 【Access】Directly connected to Hibiya Station off the Tokyo Metro Chiyoda Line, Hibiya Line, and Toei Subway Mita Line / Directly connected to Yurakucho Station off the Tokyo Metro Yurakucho Line (4-minute walk) / Directly connected to Ginza Station off the Tokyo Metro Marunouchi Line, Hibiya Line and Ginza Line (5 minutes walk) / Yurakucho Station off the JR Yamanote and Keihin Tohoku lines (5-minute walk) 【Price Range】¥50,000+ 【Hours】17:30-23:00 (L.O. 20:00) 【Closures】Irregular ※Please check on their website 【Parking】None 【Phone】03-6630-0007 【Official Homepage】日本料理 龍吟 | Nihonryori RyuGin http://www.nihonryori-ryugin.com/ 【Tabelog】RyuGin (龍吟) https://tabelog.com/tokyo/A1301/A130102/13001457/

Cooking Eggs on a Teppan Grill?! This video shows how to make dashi-maki tamago (Japanese rolled omelets) using a teppan grill at Nanpu, a teppanyaki restaurant in Nagoya City, Aichi Prefecture. Nanpu is a chain of izakaya (Japanese style pubs) established in 1996 with 13 locations in Aichi, Gifu, and Okinawa. In this video, they make dashi-maki tamago and fluffy omelets at Nanpu's main branch in Nagoya City, Aichi Prefecture. You probably don't imagine cooking eggs when you see a teppan grill, but in the video, the use a spatula to expertly cook the eggs. The highlight of the video is the final twirl of the dashi-maki tamago, which can be seen at 1:13. Be sure to check it out! ◆南風 -NANPU- Store Information◆ 【Address】〒462-0056 Aichi, Nagoya, Kita Ward, Chumarucho, 1−4-4 【Access】A 10-minute walk from Shonaidori Station on the Chickamae Subway Line. 【Price Range】¥3,000+ 【Hours】17:00-24:00 【Closures】Irregular 【Parking】Available. 6 spaces 【Phone】052-910-3654 【Official Homepage】南風 -NANPU- https://nanpu.co.jp/ 【Tabelog】Nanpu https://tabelog.com/en/aichi/A2301/A230113/23033046/

This video, titled "Asakusabashi [Motenashi Kuroki] High quality ramen made by a master of Japanese and Italian cuisine! [Ramen Walker TV #211]" (浅草橋『饗 くろ㐂』和食やイタリアンで腕を振るってきた店主が手掛けるハイクオリティーなラーメン！【ラーメンWalkerTV #211】), was released by "ramenwalker." Motenashi Kuroki in Asakusabashi is one of the most popular ramen shops in Tokyo. The owner of Motenashi Kuroki was trained in Japanese and Italian restaurants, and his special soy sauce soba noodles have a concentrated flavor of seafood, Japanese soup stock, and back fat. This ramen is served with toppings such as black pork chashu simmered in mellow red wine and Fuji Genton pork grilled in sauce. If you're looking for supreme ramen, which the culinary professional considers to be a culmination of his work, be sure to visit Motenashi Kuroki.

It Just Gets Bigger and Bigger as It Cooks! "Basho Senbei," a Specialty of Osaka! This video shows a demonstration of baking basho senbei at a festival stall. Basho means "banana" and basho senbei (rice crackers) are named after the shape of a banana leaf. It's pretty uncommon to find even in Japan, but it's an Osaka specialty, and you can buy it online as well. In the video, you can see the rice cakes that start out the size of the palm of your hand getting bigger and bigger as they're cooked. Be sure to check it out!

Yatsuhashi- One of Kyoto's Most Popular Sightseeing Souvenirs This video shows how to make "Yatsuhashi," a representative souvenir of Kyoto. Yatsuhashi is a Japanese confectionery that has established a firm position as a tourist souvenir of Kyoto. In general, there are two types of yatsuhashi: nama yatsuhashi (non-baked yatsuhashi) and katayaki yatsuhashi (hard-baked yatsuhashi), both are equally popular. The standard flavor is cinnamon, although it is now available in a variety of flavors, such as matcha, strawberry, and black sesame. In the video, you can see the katayaki yatsuhashi being made in the store, so be sure to check it out.

This video, titled "Flavors of Kaga and Noto (Fermented Food): Kabura Sushi, Konka Iwashi - nippon.com" (加賀・能登の美味「発酵食」：かぶら寿し・こんかいわし | nippon.com), was released by "nippon.com." Fermented foods made from fish and shellfish have been made in Japan's Hokuriku region since ancient times. An environment where it is cold enough to maintain low temperatures is ideal for food fermentation. Kabura sushi, a Kanazawa specialty, is said to have originated as a preserved food made from fermented vegetables and fish. Nowadays, yellowtail fillets caught on the Sea of Japan are placed in between salted turnips. The turnip is then enclosed in a vat and the space between the two is filled with koji, and the koji bacteria ferments the turnip to produce a delicious taste. The crunchiness of the turnip and the flavor of the yellowtail are combined with the aroma of koji to create a complex taste. On the other hand, sardine soaked in bran is called "konka iwashi" and is eaten lightly grilled with bran on top. This is also eaten with sardines and bran neatly spread in a tub and fermented.

The Unaju of Unagi Irokawa, Listed as a Michelin Tokyo Bib Gourmand This video, titled "浅草雷門【うなぎ色川】のうな重と肝焼きGrilled Eel and Rice of Irokawa in Asakusa.【飯動画】【Unagi】," introduces Unagi Irokawa in Asakusa. Unagi Irokawa is an eel restaurant with a long history, established in 1861. The eel here is baked with a secret savory sauce that has been handed down for more than 150 years, and are soft and fluffy. The restaurant was listed as a Michelin Bib Gourmand and there is a long line of people waiting to get in every day. If you're seated at the counter, you can watch the chefs grill the eels right before your eyes! If you're visiting Tokyo's Asakusa, be sure to stop by. ◆Unagi Irokawa Store Information◆ 【Address】2-6-11 Kaminarimon, Taito, Tokyo 【Access】A 1-minute walk from Asakusa Station (Exit A1) off the Toei Subway Asakusa Line / A 3-minute walk from Asakusa Station off the Tokyo Metro Ginza Line and Tobu Isesaki Line / A 5-minute walk from Tawaramachi Station off the Tokyo Metro Ginza Line 【Avg. Cost】¥3500+ 【Hours】11:30-14:00 or until sold out 【Closures】Sundays, holidays, etc. 【Parking】None 【Phone】03-3844-1187 【Tabelog】Unagi Irokawa https://tabelog.com/en/tokyo/A1311/A131102/13003697/

This video, titled "Tuna/OnionHot Pot [Edo Hibachi｜Episode 49]" (ねぎま鍋【江戸長火鉢　49杯目】), was released by "てこ蔵・TEKOZO." The ingredients for Negima nabe (Tuna/Onion hot pot) are onions and bigeye tuna belly. It's cooked in a pot with dashi broth, soy sauce, mirin, and sake. The video shows how a "bekohai" (a sake cup that can't be set down until finished) is heated over the hibachi. Negima nabe is cooked slowly in the sunken hearth, and it is a superb dish. It's important to choose bigeye tuna with good fat to bring out the flavor in the hot pot. If you put rice in the leftover soup stock and put an egg in it, you can make zosui to finish the dish. If you want to try the delicious negima nabe, which has been eaten in Japan for hundreds of years, be sure to take a look at the video!

This video, titled "22 Courses Fusion Omakase (2 Starred Michelin)!!! Sushi Yoshi 壽司芳 @ TST, Hong Kong," was released by Food Warrior. Sushiyoshi is a sushi restaurant in Tsim Sha Tsui, Hong Kong. Chef Nakanoue, who has a 2-Michelin star restaurant in Osaka, made his debut in Hong Kong. The restaurant is bright and clean, with seating for 12 at the counter, and in this video you can see 22 different courses of food. The menu includes such delicacies as flounder, striped jack, amberjack, Osaka-style bamboo leaf sushi, abalone with sea urchin, caviar with lime, hairtail, seared mackerel, surf clam, blackthroat seaperch, fatty tuna with truffle, hand-rolled tuna, char-grilled tuna with truffle, crab and fried rice cakes with sea urchin and caviar, and more.

Japan's Delicious Baby Castella This video shows the artisans at Aoi Renga, which is said to be the best baby castella maker in Japan, making baby castella. Aoi Renga has a branch in Shimokitazawa, Setagaya City, and has been covered by various media outlets. The "Aoi Renga" baby castella, which are also delicious when eaten chilled, were certified by the Setagaya Ward as a "Setagaya Souvenir." In the video, you can see the Fresh Cream Fondue made with fresh cream from Hokkaido, the Fresh Chocolate Fondue made with bitter chocolate and fresh cream from Hokkaido, and baby castella being dipped in them. Be sure to check out the video to see the quick skills of the best castella chefs in Japan! ◆Baby Castella Specialty Store "Aoi Renga" Store Information◆ 【Address】2-25-4 Kitazawa, Setagaya City, Tokyo 【Access】44 meters from Shimokitazawa Station 【Castella Pricing】¥500+ 【Hours】11:00-20:00 【Closures】Tuesdays 【Parking】None 【Phone】03-5453-8711 【Official Website】Baby Castella Specialty Shop「Aoi Renga」 https://www.aoirenga.com/index.html 【Tripadvisor】Aoi Renga https://www.tripadvisor.com/Restaurant_Review-g1066455-d13294823-Reviews-Aoi_Renga-Setagaya_Tokyo_Tokyo_Prefecture_Kanto.html

Freshly Cooked Yakitori at Japan's Food Stalls This is a video of yakitori being grilled and taste tested at a yakitori stall. There are two types of yakitori: one in which chicken is skewered and grilled over charcoal or gas fire, and the other in which chicken is not skewered, but rather, cooked on a teppan grill. This is the type of yakitori found in Ehime Prefecture and other places. The former is probably the more popular variety, but at this stall, the yakitori is pressed on a teppan and then grilled over a gas fire at the end. Pressing helps to brown the chicken by releasing the oil, and the press also steams the chicken so it cooks faster. Yakitori goes great with beer or sake. You can often find yakitori stalls at festivals and other events.

Quick, Fluid Motions! How to Make Dango With Soybean Flour, Matcha, and Mitarashi Flavor! This video shows soybean flour, matcha, and mitarashi flavored dango being made at a dango shop. Dango are one of Japan's most popular sweets and are said to have originated before the Heian period and have been enjoyed in Japan since ancient times. There are many variations of dango, such as the sweet soy sauce-flavored mitarashi dango shown in the video, kinako dango, dango loaded with red bean paste, and isobe dango wrapped with seaweed. In the video, you can see three types of dango being made: kinako, matcha, and mitarashi. Be sure to check it out!

Here's the Daily Schedule of Sushi Noz, a Michelin-Starred Restaurant! This chef has been studying the art of sushi for more than 20 years. This is a video of a day in the life of Nozomu Abe, the owner of "Sushi Noz." Sushi Noz opened its doors in New York City, USA in 2018. It's not an overstatement to say that New York is a fierce battleground for Edo-mae sushi, but it's so good that it has been awarded one Michelin star in New York City. Ninety percent of the fish they handle is transported by their expert buyers in Toyosu, and you can enjoy the fresh catch of the day with the restaurant's omakase course. Mr. Abe puts so much effort into his preparation that 90% of his work is completed before operations commence. In the video, he talks about the preparation process, his attitude as an artisan, and the ingredients he uses, so be sure to check it out. ◆Sushi Noz Store Information◆ 【Address】181 E 78th St, New York, NY 10075, United States 【Cost】Omakase Course- $300/person 【Hours】18:00～23:30 【Closures】Wednesday 【Phone】917 338 1792 【Official Homepage】Sushi Noz https://www.sushinoz.com/ 【Yelp】Sushi Noz https://www.yelp.com/biz/sushi-noz-new-york

How to Make Crepes, One of the Most Popular Desserts in Harajuku This video shows crepes being made at a crepe shop. Crepes are a popular sweet in Japan, especially among young people. You can often see them at festival stalls, and you can also find them in Harajuku and other areas, but their variations vary from shop to shop, for example, some stores are particular about using fresh cream and have large toppings. Check out the video to see how to make crepes from start to finish!

The Artisans of Hyorokutei Akasaka Will Mesmerize You! From Processing Live Eel, All the Way to Unaju! This video, released by "Travel Thirsty," shows eel being taken straight from the tank and being turned into delicious unaju. The video shows the cooking and serving of unaju as well as tempura and even unseasoned eel. At Hyorokutei Akasaka, the rice is cooked in a cauldron and the eel and fish are grilled over a charcoal fire, with a variety of options on the menu, including unaju, hitsumabushi, set meals, donburis, and more. Additionally, they have natural and farmed eels, so you can compare flavors! Be sure to check out the video to see the chefs preparing and grilling eel over a charcoal fire. ◆Hyorokutei Akasaka Store Information◆ 【Address】3-16-8 Tokai Annex Bldg. 1F, Akasaka, Minato 107-0052 Tokyo Prefecture 【Access】219 meters from Akasaka Subway Station / Akasaka-mitsuke Station 【Avg. Cost】¥3,000+ 【Hours】11:30-15:00 (L.O. 14:00) / Weekdays 17:30-23:00 (L.O. 22:00) / Sat., Sun., Holidays 17:30-22:00（L.O. 21:00） 【Closures】Sundays 【Parking】None 【Phone】03-5545-6314 【Official Homepage】Hyorokutei Akasaka https://kiwa-group.co.jp/hyourokutei_akasaka/ 【Tripadvisor】Hyorokutei Akasaka https://www.tripadvisor.com/Restaurant_Review-g14129743-d15180153-Reviews-Hyorokutei_Asakasa-Akasaka_Minato_Tokyo_Tokyo_Prefecture_Kanto.html

Edo Period Recipes: Video Introduction Source :YouTube screenshot This video, titled "[2] Edo Period Food: Making it Just Like the Original Recipe" (【2】江戸時代のご飯 原典(レシピ)通り作ってみた), was uploaded by "Gens Bookshelf Cafeteria." This video introduces Edo Period food recreated based on recipes from three cookbooks published during the Edo Period: Ryori Monogatari, Tofu Hyakuchin, and Meihan Burui. The Edo Period (1603-1868 A.D.) was a period of 260 years where Japan was under the rule of the Tokugawa Shogunate. The recipes are intriguing as they introduce meals that are similar to many found in present-day Japanese cooking, while reflecting the food culture of the time. Be sure to check out what the dishes were like in the video. How Many Meals a Day in Edo Period Japan? Shogun vs. Commoner Food Culture Photo：An oil lantern During the Edo Period, people generally ate two meals a day, one in the morning and one in the evening. However, midway through the Edo Period, it's said that three meals a day became the norm. This was due to the improvement of lanterns, which allowed people move about at night. Basic meals of the common people consisted of one soup and one vegetable dish. Side dishes consisted mostly of simmered vegetables and pickled vegetables, and fish was eaten only once every two weeks or so. The tenements where the common people of Edo lived were small and cramped housing complexes. Because of the cramped kitchens, rice was cooked only once a day to ensure efficient cooking. Farmers paid a large portion of their taxes as rice, so they had little rice to eat themselves. They often ate katemeshi, rice cooked with various grains, or mochi (rice cakes) made from various grains. The diet of a samurai varied according to rank. Low-ranking samurai had the same diet as common people, while high-ranking samurai ate a wider variety of food items and ingredients. Daimyo (feudal lords) and shogun enjoyed an even wider variety of side dishes, and some lords even enjoyed fish at every meal. Depending on their social status, they may also have enjoyed sake. Another characteristic of Edo Period food was that many people began to eat out. Food stalls selling tempura and soba (buckwheat noodles) slowly began to pop up and became common among the general populace. Other popular foods were kabayaki (grilled eel covered in a sweet soy sauce) and sushi. Together with soba and tempura, these are considered the four major foods of the Edo. 3 Edo Period Cookbooks – Cook Like They Did in the Age of the Samurai Source :YouTube screenshot Here are the three books on food in the Edo Period that were featured in the video. ●Ryori Monogatari (Tales of Cooking) Ryori Monogatari is a cookbook published in 1643, in the early Edo Period. It's considered to be the oldest cookbook in Japan that provides specific cooking methods. Dishes and ingredients are listed by category, such as "sea fish" and "river fish," and cooking methods are divided into "broths," "vinegared foods," etc. This method of compiling recipes influenced later cookbooks as well. ●Tofu Hyakuchin Tofu Hyakuchin is a cookbook published in 1782, in the mid-Edo Period. It lists 100 recipes for tofu. The book introduces dishes divided into six classes, including "common" and "exquisite," and describes the cooking processes in detail. The book also includes a note that a sequel was published the following year, which suggests that tofu was a popular ingredient among the people of the Edo Period. ●Meihan Burui Meihan Burui was published in 1802, in the late Edo Period. It's a cookbook specializing in recipes involving rice, and introduces more than 140 recipes for porridge, sushi, etc. It also includes columns on the characteristics of rice by production area, showing the high level of interest in cooking with rice during the Edo Period. Fish? Meat? Vegetables? What Did People in the Edo Period Eat the Most Of? Photo：Rice bran The basic diet during the Edo Period consisted of rice, miso soup, and one side dish. From the mid-Edo Period onward, as rice production increased and rice-polishing technology improved, diets shifted from brown rice to white rice. This had an impact on food culture as well, such as the spread of pickled vegetables made from the bran produced in the rice polishing process. Side dishes for the common people consisted mainly of beans and vegetables cooked in a stew. Natto (fermented soybeans) and tofu were also commonly eaten as a source of protein. Vegetables such as daikon, komatsuna (Japanese mustard spinach), and leeks were common, and these are eaten even today. Soy sauce, an essential ingredient for flavoring meals in the Edo Period, also spread to the common people in the mid-Edo Period. Many of the dishes in the book are also flavored simply with soy sauce or miso. ●Nebuka-jiru Nebuka-jiru is a miso soup with green onions. Make broth with kombu and dried sardines, and add leeks. Once cooked, miso is added and the soup is complete. [Video] 2:14 - Nebuka-jiru ●Ozasa Tofu Tofu is cooked on a skewer, then cooked in a pot with broth, soy sauce, and mirin. Beaten egg is then poured over the tofu and simmered, and then sprinkled with sansho (Japanese pepper). [Video] 3:00 - Ozasa Tofu ●Tofu Noodles Tofu crumbles and komatsuna are stir-fried, then mixed with boiled somen noodles. Season with soy sauce and serve. [Video] 4:11 - Tofu Noodles In the Edo Period diet, common people ate fish dishes only a few times a month. The common people ate inexpensive and easily obtainable fish, such as sardines and tuna. Shoguns or daimyo on the other hand, ate high-end fish such as sea bream (which were said to bring good luck), sillago, and flounder. Although eating meat was prohibited for many years, it was sometimes consumed for medicinal purposes. Summary of Food Culture in Edo Period Japan Source :YouTube screenshot In this article. we introduced a video recreating Edo Period food. By learning about meals during Edo Period Japan, you can better understand how people lived, the food culture, and the social dynamics of the time. Food is one of the many perspectives from which to understand the history of any given era. If you're curious about Japanese cooking, maybe try making some of the recipes yourself! We hope you can use this article as a reference to create some delicious dishes!

Video Introduction to Kawachiya, a Popular Dorayaki Shop in Shizuoka City, Shizuoka Prefecture This video, titled “Japanese Street Food - Japanese Pancake DORAYAKI Jiggly Fluffy Cake,” was uploaded by “Sushi Bomber TV｜Cooking Front Line” (Sushi Bomber TV クッキング最前線). Dorayaki is a classic Japanese sweet loved by the people of Japan! These sweets are also well known from the popular anime "Doraemon." Dorayaki is a snack that can be easily made at home with pancake mix and anko (sweet bean paste), but you'll appreciate the flavor even more after watching the skillful techniques of these confectioners! There are many autographs of famous people inside Kawachiya, and it's frequently featured on TV programs across Japan. Kawachiya was established in 1988 and the popular confectionery features a limit of five dorayaki per person, but this is because the owner wants as many people as possible to be able to try them. The Coca-Cola logo at the front of the shop, where the owner is demonstrating and selling the dorayaki, gives the shop a slightly retro look. Dorayaki – A Popular Japanese Confection Photo：Dorayaki Dorayaki is such a popular Japanese confection that there are famous stores all over Japan, but surprisingly few people know how to make it properly. The recipe differs from store to store, but here we'll share a simple recipe and the origin of the name "dorayaki." Dorayaki is a general term for Japanese sweets made of a disk-shaped sponge cake with sweet bean paste sandwiched in between. It is said that the name "dorayaki" came from the shape of the sponge cake, which resembles a gong, which in Japanese is 銅鑼, pronounced "dora." The dough is made of wheat flour, eggs, and honey, giving it a slightly Western feel, making it a very popular sweet regardless of age or gender. Recently, freezing technology has advanced to allow them to be stored for longer periods of time, making them a great souvenir or gift. The standard sweet bean paste used inside is "koshi-an" or "tsubu-an," but there are also unique stores that add "shiro-an" (white bean paste) or cream. As you can see at 9:10 in the video, a special version with peanut butter sandwiched between the freshly baked cakes is served to the waiting customers. Nowadays, machine made dorayaki are commonly available at supermarkets and convenience stores, but there's something special about eating freshly made, fluffy, and hot dorayaki made right before your eyes at a street vendor. The History of Dorayaki. Why Are There so Many Dorayaki Products With the Name “Mikasa”? Photo：Torayaki The origins of dorayaki date back hundreds of years, and it is said that there was already a confection like the one we known today in the Kamakura period (1192 to 1333 A.D.). It is said that the current style of sandwiching two pieces of sponge cake together became standard in the Showa period (1926–1989 A.D.), but in the Edo period (1603-1868 A.D.), it was common to fold the round baked dough around the sweet bean paste, sort of like a dorayaki taco. It's said that the major Japanese confectionery Bunmeido made Dorayaki famous nationwide, and since this company popularized Dorayaki under the product name of "Seika Mikasa-yama," many Dorayaki products have been named "Mikasa." There is also a theory that the names "Mikasa," "Mikasa-yaki," and "Mikasa-manju" are favored in Japan's Kansai region because they originate from Mt. Wakakusa, commonly referred to as Mt. Mikasa, in Nara Prefecture. There are also "Nama-dora" with whipped cream, "Torayaki" with tiger patterened cakes ("tora" means "tiger" in Japanese), and "Mushi-dora" where the cakes are steamed instead of baked. Famous Dorayaki Stores Across Japan In this article, we introduced the famous "Kawachiya," a confectionery in Shizuoka, but there are many stores all over Japan where the popular sweet, dorayaki, is sold. In Tokyo, there are three major dorayaki shops: "Kameju" in Asakusa, "Usagiya" in Ueno, and "Sogetsu" in Higashi-Jujo, all of which are crowded with customers seeking dorayaki every day. Dorayaki is also very popular in online rankings. "Suzumeya" in Minami-Ikebukuro, "Seijuken" in Nihonbashi, "Bairindo" which originated in Saitama Prefecture, the popular "Kouro-an" in Yokohama, "Ryoguchiya Korekiyo" in Nagoya, "Morihan" and "Taneya" in Kyoto are all famous wagashi stores with high rankings. Summary of Dorayaki, the Popular Japanese Confection Photo：Dorayaki being made One of the highlights of Kawachiya, the shop introduced here, is the is the teamwork of the husband and wife. The husband cooks up the delicious confections and the wife packages them diligently. The dorayaki, with its fluffy sponge cake and generous amount of sweet bean paste will have you coming back for more! It is also sold in an assortment with other Japanese sweets, making it a great gift. Some stores also offer a service where they'll print a face on the cakes for birthdays and celebrations, making it great for special occasions as well! 【TripAdvisor】Kawachiya https://www.tripadvisor.com/Restaurant_Review-g298124-d1704426-Reviews-Kawachiya-Shizuoka_Shizuoka_Prefecture_Tokai_Chubu.html

Mehari-zushi – A Local Specialty Loved for Ages This video, titled "vlog｜Making "Mehari-zushi," a local dish of Kumano" (vlog | 熊野の郷土料理「めはり寿司), was uploaded by "manospun kitchen and garden." It introduces Mehari-zushi, a local specialty of Wakayama and Mie prefectures and how to make it. Mehari-zushi is a historical local dish that has been handed down from generation to generation in Japan's Kumano region. It is said to be one of the oldest "fast foods" in Japan, and this video will show you how it's made! Follow along with the video and learn how to make this delicious recipe from the comfort of your own home! More About Mehari-zushi, a Specialty of Japan's Kumano Region Photo：Mehari-zushi, a local cuisine from Japan's Kumano Region The name "mehari-zushi," comes from the phrase "Me wo Miharu" (目を見張る), meaning "to open one's eyes wide." This refers to the eye-popping expression made by people who see the size of the snack, one of the things that makes it unique. Rather than sushi, it might be more fitting to refer to mehari-zushi as giant rice balls, or a type of onigiri. The recipe is actually quite simple: pickle leaf mustard in salt and flavor it with a mixture of soy sauce, sake, and mirin (Japanese rice wine). Mehari-zushi has also been designated as an excellent souvenir recommended by Wakayama Prefecture, and is a specialty product of Japan's Kumano region and the Yoshino region of Nara Prefecture. Mehari-zushi bentos are sold in the Kumano region, and are often eaten by people working in the mountains or by farmers. Cut-up pieces of leaf mustard are packed into the balls of rice as well, making it a very flavorful delicacy. Mehari-zushi has been a local specialty for a long time, but it is now being sold in Ginza, Shinsaibashi, and other popular shopping areas in Tokyo and Osaka. The pioneer of this trend is Sohonke Mehariya, established in 1962. Sohonke Mehariya sells traditional Kumano specialty sushi from Wakayama Prefecture, and is famous nationwide for its mail-order and made-to-order services. Mehari-zushi – A Snack of Many Names Photo：Takana (leaf mustard) The main ingredients for Mehari-zushi are white rice, takana (leaf mustard), soy sauce, sake, and mirin (Japanese rice wine). When mehari-zushi was first being made, barley rice was used, but these days, white rice is the preferred choice. In some places, sushi rice is used instead of white rice, giving each region its own unique characteristics. It is simple to make, but you should keep in mind that it takes more than a week to pickle the mustard leaves, so it isn't exactly quick. You can see how mehari-zushi is made starting at 0:35 in the video. Mehari Sushi - Where to Try This Tasty Snack Photo：Kumano Hayatama Taisha Shrine, a World Heritage Site in Wakayama Prefecture For those who find making it at home a little too difficult, you can still enjoy real mehari-zushi at restaurants in Japan. In the vicinity of Kumano Hayatama Taisha Shrine and Kumano Kodo in Shingu, Wakayama, there are several restaurants that serve traditional mehari-zushi. If you're looking to enjoy the authentic atmosphere where this Wakayama delicacy is made, we highly recommend a visit! Summary of Mehari-zushi, a Local Specialty of Wakayama and Mie Prefectures Mehari-zushi is said to be one of the oldest "fast foods" in Japan. As you can see in the video, it's a simple recipe, but it's characterized by the time and effort it takes to pickle the mustard leaf, as well as the depth of flavor, making it the perfect sushi to bring with you when traveling. Be sure to check out the video to learn how to make your own mehari-zushi!

Video Introduction of Ryugin Japanese Cuisine in Chiyoda-ku, Tokyo This video, titled "Japanese Cuisine—RyuGin Matsuba Crab Conference Report" (日本料理 龍吟 松葉蟹学会発表), was uploaded by "TOKYOGASTRONOMY." It introduces food presented by RyuGin at the "2016 World Cuisine Academic Meeting in Hakodate" (世界料理学会 in HAKODATE 2016) in September 2016. RyuGin is a Japanese restaurant situated in Hibiya, Tokyo. The restaurant offers a range of Japanese cuisine prepared with carefully selected ingredients, not least among which is Matsuba crab. At around 52 minutes, the video is on the long side, but there are dazzling skills on display, and a number of dishes using Matsuba crab. First, watch the video, and enjoy an introduction to the flavors of winter in Japan and the charms of Matsuba crab. What is Matsuba Crab? Photo：Matsuba crab Matsuba crab refers to male snow crabs caught in the San'in region of Tottori, Japan. Female snow crabs are referred to as "Seko crab" or "Koppe" in Japan. Snow crabs caught in Kyoto prefecture are known as Tsuiyama or Taiza crab, and crabs caught in Fukui prefecture are referred to as Echizen crab. As you may have noticed, the crabs are referred to by different names depending on where they were caught and whether they're male or female. Snow crabs generally belong to the Xanthidae family of crabs, but in some regions snow crabs belonging to the Oregoniidae family in certain regions are also referred to a Matsuba crab. A snow crab can be identified by its ten clawed feet, its long, slender legs, and its shell, which is small compared to its body as a whole. The crabs can be caught in the Sea of Japan's western area, as well as the area from Toyama prefecture north. They're also found in parts of the Pacific Ocean, such as the Sea of Ohkotsk and off the coast of the Sanriku region of Japan. Tasty Crab Soup From the Shell of a Matsuba Crab The video also shows delicious crab soup. Charcoal-grilled crab legs are added to stock produced by boiling the discarded shell of a Matsuba crab. You can almost smell the crab's fragrance coming from your screen. [Video] 6:13 - Crab Soup Shitamachi Katsushika Edo Dome – Seko Crab Beautifully Arranged in a Dish Made From Its Shell Source :YouTube screenshot Next up is a dish called "Shitamachi Katsushika Edo Dome" (下町葛飾江戸ドーム). This dish brings out the deep flavor of the Matsuba crab's female counterpart, the seko crab. The way RyuGin arranges this crab, with special tin tableware is nothing short of art. The dish is then carried to customers on a dome and platter made using traditional Japanese crafts, such as Wajima-nuri (a type of lacquerware from Wajima, Ishikawa) and Edo Kiriko (a type of cut glass from Asakusa, Tokyo). [Video] 9:20 - Shitamachi Katsushika Edo Dome Itsukiboshi, a Super-Sized Matsuba Crab Next up is "Itsukiboshi" (五輝星). Among Matsuba crabs, these are some of the biggest. Their size is enough to be easily noticeable even via the medium of video. Arranged in its bowl, the crab sashimi is, in a word, beautiful. Served with crab miso ponzu (ponzu is a sauce made from vinegar and bitter orange), it's simply delicious. [Video] 15:13 - Itsukiboshi Enjoy Matsuba Crab Pincers to the Full with "Banshu-yaki" Source :YouTube screenshot This fried crab dish using only the pincers is known as "Banshu-yaki" (播州焼) at RyuGin. This aromatic fried crab has tones of yuzu (a citrus fruit grown in Japan), and is served with crab miso. "Banshu" (播州) is an old name for what is now Hyogo prefecture. Hyogo is known as the number one supplier of Japanese crab, and crab pincers are familiar to many as a Banshu specialty. [Video] 18:50 - Banshu-yaki, Using Only Crab Pincers The RyuGin Burger, a Decadent Hamburger Using Matsuba Crab Next is a slightly eccentric dish, called the "RyuGin Burger." Matsutake mushrooms take the place of the bread, and Matsuba crab is used for the patty. Have you ever heard of such a decadent burger? What makes this burger so special is the "an" (a thick starchy sauce) made using Matsuba crab stock, which really brings out the Matsuba crab's flavor. [Video] 22:03 - RyuGin Burger Matsu x Matsu Shabu – Emphasizing the Crab's Umami Flavors Moving on is a dish called "Matsu x Matsu Shabu." This shabu-shabu (a Japanese hotpot dish with thinly sliced meat and vegetables) dish makes use of stock from Matsuba crab and Matsutake mushrooms. The dish is full of special artisan touches, such as the use of a Matsuba crab's shell in place of the pot, and more. Once you start to pick up the scent of cooking Matsutake mushrooms, it's time to put the Matsuba crab into the pot. [Video] 26:13 - Japanese Crab Shabu-Shabu Wakamatsuba, the Irresistible Sweetness of Young Matsuba Crab Source :YouTube screenshot "Wakamatsuba" (若松葉) is the name for younger Matsuba-crabs, and when translated to English literally means "young Matsuba." These younger crabs have soft, edible shells. You can see the Wakamatsuba crab meat arranged gorgeously on its shell in the video. Shirasu – Stunning Deep Fried Wakamatsuba Crab Tempura "Shirasu" (白砂) refers to Wakamatsuba crab tempura (a type of deep frying technique using batter). Every single detail—not just the batter that envelops the Wakamatsuba crab, but the method and timing of the boiling and deep frying stages, and type of oil used—has been honed to a fine-art. [Video] 33:45 - Matsuba Crab Tempura The Matsuba crab and Matsutake mushroom tempura rice bowl is not to be missed, either! Anrakuyaki – Bringing Out the Irresistibly Rich Flavor of Crab Miso and Cheese Anrakuyaki (安楽焼) is a dish that combines the rich flavors of crab miso and caciocavallo cheese. The melted cheese is sure to get your tastebuds tingling. The flavor is improved even further with "uchiko" and "sotoko," the Seko crab's eggs. [Video] 38:43 - Japanese Crab and Cheese "Anrakuyaki" Matsuba Seiko – A Combination of the Crab's Umami Flavors and Matsutake Mushrooms Source :YouTube screenshot "Matsuba Seiko" (松葉聖子) is a rice dish with Seko crab and Matsutake mushrooms. You can enjoy every part of the Seko crab with this dish, along with the Matsutake mushrooms, which are cut into bite-size pieces. [Video] 44:53 - A Final Dish with Japanese Crab and Matsutake Mushrooms You can watch the Matsuba Seiko being prepared with all the ingredients in a single pot in the video. Notice the use of truffles to round the dish off. Summary of Japanese Restaurant RyuGin – A Wide Range of Luxurious Matsuba Crab Dishes Matsuba crab can be eaten in a variety of ways, including as sashimi, sukiyaki, char-grilled, and roasted in its shell. It wouldn't be a stretch to say that Matsuba crab is essential to any conversation about Japanese cuisine. Next time you visit Japan, be it for sightseeing or other reasons, why not try a dish made with Matsuba crab? If you plan to eat at "RyuGin," we recommend you book in advance. The Matsuba crab with Japanese-grown Matsutake costs around ¥100,000, (before tax), but prices can vary according to the market. These truly sumptuous dishes are a veritable art-form. If you've got a big budget, we recommend giving it a try. 【Official Website】Japanese Restaurant RyuGin 【TripAdvisor】Japanese Restaurant RyuGin

Grandma's Osechi-ryori: Video Introduction This video, titled "Grandma's Recipes｜Grandma Masami's Osechi" (Grandma's Recipes｜まさみおばあちゃんのおせち), was uploaded by "Grandma's Recipes." Osechi-ryori is a traditional Japanese dish eaten on New Year's in Japan. In Japan, people are so accustomed to Osechi-ryori that many people don't know about the meanings attached to the dish. In this article, we'll take a look at traditional Japanese Osechi-ryori through the recipes of Grandma Masami who has lived through 4 Japanese eras. Grandma Masami left her parents' house at the age of 8 and began working, and she is now 99 years old. In just half of her life, she endured many hardships, including two wars, the Great Kanto Earthquake, the Isewan Typhoon, the Great Hanshin Earthquake, and the Great East Japan Earthquake. Even so, she says with a smile how she lived an ordinary life. In this day and age when it's difficult to live an "ordinary life," these words must have a very significant meaning. The purpose of these videos is to learn recipes for happiness from energetic grandmothers over the age of 80 who have lived through turbulent lives. This video focuses on Osechi-ryori, a recipe for happiness handed down by a grandma in Nagano, Japan. The History of Osechi and Its Name Photo：Osechi-ryori Osechi-ryori was originally prepared as an offering to New Year's gods during seasonal festivals, such as Sechie (an official event held at the Japanese Imperial Court on national holidays) and Sekku. It is said that it was not until the Edo period (1603-1868 A.D.) that they began to be served in stacked boxes and prepared as New Year's dishes as they are in modern-day Japan. "Osechi" is written as either "お節" or "御節" in Japanese. This naming also comes from Sekku, and the common interpretation is that the meaning is an abbreviation of Sechie. Classic and Regional Recipes for Osechi-ryori Photo：Osechi-ryori, three side dishes Although there are regional differences in osechi-ryori recipes, the basic recipe consists of three celebratory dishes (three side dishes), nishime (simmered vegetables), sunomono (pickled or vinegared food), and yakimono (grilled food). These three dishes are commonly made across Japan with black soybeans and herring roe. However, there is a difference: in Japan's Kanto region they use gomame (dried young anchovies), while in the Kansai region they use tataki-gobou (burdock root seasoned with sesame). The most common style of osechi-ryori is to use a four-tiered box containing 20 to 30 different dishes. Some of the most popular classic dishes in osechi-ryori are datemaki (a rolled omelette mixed with fish paste), kinton (mashed sweet potatoes), kohaku namasu (thinly sliced carrots and daikon radish), kamaboko, grilled sea bream, teriyaki amberjack, simmered tiger prawns, boiled clam, kombu-maki (sliced dried herring or other fish wrapped in kombu seaweed and boiled), and chikuzenni. The use of such auspicious and high-quality ingredients as sea bream, amberjack, and prawns gives the dish a celebratory atmosphere on this special day. In recent years, ingredients for osechi-ryori can be found in supermarkets after Christmas. There are many items that are nearly fully prepared, so osechi-ryori are relatively convenient to eat nowadays. The Meanings Behind Osechi-ryori Photo：Osechi-ryori, kurikinton Here are some of the meanings and hopes attached to osechi-ryori. ●Kurikinton (chestnuts and mashed sweet potatoes) In addition to its gorgeous and beautiful golden appearance, chestnuts are said to bring good luck in victory and prosperity. ●Kuromame (black soybeans) This dish is to wish for good health and the power to work another year. ●Kazunoko (herring roe) This dish is associated with wishes for prosperity of one's children. This dish is a celebratory food, and is associated with fertility. Photo：Osechi-ryori, Kombu-maki ●Kombu-maki Kombu is associated with happiness and comfort in old age. Kombu-maki, a type of kelp roll, is also used as a symbol of union and contains wishes of prosperity for one's offspring. Grandma Masami's One-Person Osechi-ryori It is becoming more and more common to have osechi-ryori delivered on New Year's Eve or New Year's Day in Japan, rather than making them at home, through commercial or online delivery services. Osechi-ryori themselves are becoming more and more varied, with Chinese, French, and even children's osechi-ryori appearing at the end of the year, rather than being solely Japanese style. The focus of this video, Grandma Masami, is now 99 years old! She lives alone, but she makes her own osechi-ryori every year. Although it looks like a simple osechi for one person, the handmade miso soup made from dried sardines, walnut rice cakes, steamed rolls, kinpira, namasu, and nishime all look delicious. [Video] 5:00 - Making Burdock and Carrot Kinpira [Video] 7:14 - Making Steamed Rolls Soybeans – The Secret to a Long Life? Photo：Soybeans When Grandma Masami is asked about the secret to her long life, she explains how she was poor and worked hard, but ate a lot of soybeans and other legumes, saying that maybe this was the secret to her good health. When Grandma Masami is asked about the secret to her long life, she explains how she was poor and worked hard, but ate a lot of soybeans and other legumes, saying that maybe this was the secret to her good health. Soy sauce, miso, natto, tofu, okara (soy pulp), and soybean flour. We can see that soybeans are as important an ingredient in the Japanese diet as rice. It's also an essential ingredient for making osechi-ryori. Soybeans are said to be a "kanzen shokuzai" (完全食材, a food that contains all the nutrients necessary for humans to maintain good health) with a well-balanced combination of lecithin, dietary fiber, isoflavones, protein, carbohydrates, and various vitamins and minerals. It's no exaggeration to say that soybeans are the secret to the longevity of the Japanese people. Soybeans have played a prominent role in Japanese food and the health of the Japanese people since the Heian period nearly a thousand years ago. Summary of a Japanese Grandma's Osechi-ryori While gorgeous osechi-ryori are a feast for the eyes, simple and healthy homemade osechi-ryori like Grandma Masami's recipes are also good. Why not try making your own this winter?

Mitten Crab Fishing and Mitten Crab Kakemeshi! The video（岡山・和気町に伝わるモクズガニ漁に密着「ズガニのかけ飯」の味は） closely covers Keiji Mandai from the Yoshiikawa Southern Fishery Cooperative, who runs a mitten crab fishing business in Wake, Okayama in Japan's Chugoku. The title of the video roughly translates to “Japanese mitten crab fishing In Wake, Okayama. Mitten crab fisheries and a taste of Kakemeshi." Kenji Mandai is a veteran fisherman with 70 years of experience. Mitten crab is called "Zugani" by the local people and it is used in the local special dish “Zugani Kakemeshi.” Please watch the video to see some of the characteristics of mitten crab fishing, or to check the recipe for Zugani Kakemeshi. Mitten Crab Fishing Photo：Mitten crab Mitten crabs are found in the river and the local people call it “Zugani.” The mitten crab is part of the crustacean species. Its carapace is 7-8 cm, and it weighs around 180g. The fishing process is actually quite easy as well. Being nocturnal, mitten crabs usually stand still in between rocks. Knowing this, fisherman put net traps into the river and the mitten crabs have a tendency to just walk inside them. That's it! If you want to see this in action, take a look at the video starting from 0:16. Mitten crab fishing peaks in the fall since the crabs travel down the river to breed. They're packed with meat during this time of the year so it's definitely the best season to try them. If the crabs legs crabs are yellow, that means it's a lunker! Unfortunately, because their size is relatively small and it takes time and effort to cook, there are fewer and fewer people eating mitten crabs nowadays . As a result, not many fishermen are involved in mitten crab fishing, and the tradition has been on a steady decline. What Is Mitten Crab Kakemeshi? Recipes and Popular Ways to Cook Mitten Crab Source :YouTube screenshot Mitten crab kakemeshi is loved by the local people in Wake, Okayama and a feast is held during the rice harvesting season in the fall. After cooking vegetables in a pot, chop up the mitten crabs (including the shells), and strain the crabs using a strainer. In order to get the best tasting crab, it is best to spend time chopping up the crab as finely as possible. The shell of the crabs used to be the main source of protein for the people of Wake. After seasoning the soup with soy sauce, the standard way to enjoy this meal is to put it over rice. Mitten crab kakemeshi has a very rich taste, and you can taste every ingredient. For a more in-depth explanation on how to prepare mitten crab, take a look at 3:16 for the recipe on how to make mitten crab kakemeshi. There are several other recipes using mitten crabs, such as Takikomi gohan (this involves cooking the crab with other ingredients inside of a rice cooker with rice), Tsugani soup, steamed crabs, miso soup, and crab pasta. Mitten crab is a perfect ingredient for both Japanese and western dishes. Also shown in the video at 5:58, the local people cut a steamed crab in half and eat it straight. A Summary of the Mitten Crab Fishing and Mitten Crab Kakemeshi Introduction Photo：Mitten crab Mitten crabs taste the best, and are beefiest in Autumn, and although it has a strong smell, if cooked properly it can become a delicious meal. If you are planning to visit Japan, we recommend trying different kinds of Japanese food to feel the culture of Japan. If this article has got you interested in trying some crab dishes after watching the mitten crab fishing video, there's no better place to get your fill than Wake, Okayama. Although mitten crab fishing has been on the decline, mitten crab is a taste that deserves to be passed down for generations.

日本の人気グルメ「蕎麦」の打ち方紹介動画について こちらの動画は「蔵の粉屋 大西製粉」が公開した「そば打ちの方法　おいしいそばが打てるコツ」です。 日本のおいしいものは何かと聞かれたら何をイメージするでしょうか？ 和食・日本料理と一口に言っても、挙げ出したらキリがありません。 動画で紹介されている「そば」は日本を代表する料理。 日本のグルメを楽しみたい方や蕎麦打ちに興味があるという方は是非最後までご覧ください。 「そば打ちの方法　おいしいそばが打てるコツ」は一体どのような動画なのか 約10分程度の動画の中に蕎麦打ちの手順を分かりやすくまとめているので、おいしいそばを打ちたい初心者の方は動画をチェックしつつ、蕎麦打ちを行ってみてはいかがでしょうか？ 動画の中でいくつかチェックしておきたいポイントが存在します。 実際に蕎麦打ち（蕎麦作り）を行う際、 ・そばのレシピ ・そば粉とつなぎ粉の混ぜ方 ・水回しを行う際のコツ ・そば玉の練り方 ・そばの伸ばし方 ・そばの切り方 を押さえておくことをおすすめします。 蕎麦打ちの中で知っておきたいもの 調理のコツを抑えておくことが大事。そばには、4つの“たて”が存在することをご存知でしょうか？ 蕎麦打ちを行う上で知っておきたい4つの“たて”を押さえているかどうかは大きなポイントとなります。 そばの4つのたては ・獲りたて ・挽きたて ・打ちたて ・茹でたて です。 そばは劣化が早いため、できる限り早く打てるかどうかが重要になってきます。 蕎麦打ち紹介まとめ 和食の世界は奥が深く、多くの料理人が和食を極めようと日々努力しています。 日本を訪れるグルメの方は和食の世界を思う存分堪能していただきたいです。 今回紹介したそばも数ある人気の和食の一つで、食べ方も「ざる蕎麦」「つけ蕎麦」「かけ蕎麦」など人それぞれの好みに合った食べ方で楽しめます。 「そば打ちの方法　おいしいそばが打てるコツ」は和食の奥深さを知るのにもってこいの動画です。