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Video article 6:41
Enjoy Watching How the Traditional Sweet "Dragon's Beard Candy," a Popular Delicacy in China and Korea, Is Made in This Amazing Demonstration Video! The Delicate Sweets Created by the Cheery Professional in This Video Are Simply Amazing!
Food & Drink Shopping- 1.89K plays
- YouTube
About the Demonstrational "Dragon Beard's Candy" Video This video features footage of a professional making traditional dragon beard's candy by hand at a food stall in the Shin-Okubo area of Shinjuku, Tokyo (東京都新宿の新大久保). The delicate sweets, which are known for being difficult to make, are a traditional sweet in Korea which are also known by the name Kkul-tarae (クルタレ) or Ronshutan (ロンシュータン). In this video, you can see the techniques used to make dragon's beard candy and learn more about the history and characteristics of this traditional sweet. We hope you enjoy the video! What Is Dragon's Beard Candy? Source :YouTube screenshot Dragon's beard candy is a traditional sweet which has been eaten in countries such as China, Korea and Taiwan for hundreds of years. Its popularity has spread to other foreign countries, such as the US, Taiwan, Singapore, Canada and Hong Kong. Dragon beard's candy originated in China over 2,000 years ago, when the delicate treat was originally prepared for the emperor; however, it eventually came to be eaten by ordinary citizens and has been loved to this day. The main ingredient used to make dragon beard's candy is maltose syrup, known as "mugi mizuame" in Japanese. Cornstarch is also an essential ingredient. It's made by stretching a hard piece of candy over and over again to create a candy with a light and crunchy texture. The mildly sweet Dragon's beard candy is often given as a gift (lucky charm) in Seoul, Korea. Watch the Amazing Skills of This Professional Dragon Beard's Candy Maker in Shin-Okubo! Source :YouTube screenshot Each piece of dragon's beard candy is carefully handmade by craftsmen. As can be seen in the video, the street vendor first prepares the maltose syrup candy. He creates a hole in the hard candy and proceeds to stretch the candy using this hole. You can take a look at the stretching process throughout the video. The vendor then stretches the candy over and over while continually covering it in cornstarch until the threads of the candy reach the thickness of what is thought to resemble a dragon's beard. Only highly skilled professionals can make the candy incredibly thin without it breaking or snapping. A single piece of candy is stretched into an amazing 16,384 strands. From 4:26 in the video, the street vendor explains that this is the perfect number of strands to create the most pleasant melt-in-your-mouth texture. At 2:20 in the video, he begins to fold the candy to create the 16,384 strands, which he completes in roughly 35-40 seconds. The highlight of the video has to be when the professional dragon's beard maker shows off the finished product to the customers, at which point it looks beautifully smooth like threads of silk. Many customers are amazed by the look of the finished product! You can take a look at this in the video at 4:18. If you get a chance to see it up close, be sure to take a video of your own and share it with your friends! Source :YouTube screenshot After stretching out the candy, crushed peanuts, almonds, sesame seeds, or coconut can be added as a filling. One piece of candy costs approximately a few hundred yen (a couple bucks (USD)). There are very few people who know how to make the candy as the skills required are so difficult to master. Summary of Dragon Beard Candy There are food stalls in Shin-Okubo and Yokohama's Chinatown (横浜中華街, yokohamachuukagai) where you can watch dragon beard's candy being made right before your eyes. You can also buy dragon beard's candy online, sometimes sold under the name "Dragon Candy." For those interested in tasting and experiencing the delicate texture of dragon beard's candy, we highly recommended purchasing some and trying them out for yourself! Watching how the amazing dragon beard candy is made is guaranteed to pique your curiosity! Be sure to check it out in the video! -
Video article 16:27
Delicious Coconut Crab at Yatai Mura in Naha, Okinawa!
Food & Drink- 1.12K plays
- YouTube
The Mouthwatering Coconut Crab of Yatai Mura on Kokusaidori This video, titled "Japanese Street Food - GIANT COCONUT CRAB Seafood Okinawa Japan," was uploaded by "Travel Thirsty." It introduces the coconut crab sold at food trucks in Okinawa. Coconut crabs are huge crustaceans that live in Okinawa Prefecture. They have a history of being eaten as a delicacy in parts of Okinawa since ancient times. At Yatai Mura, a popular destination on Kokusaidori in Naha, Okinawa, you can eat gigantic coconut crab dishes. Sometimes called "Okinawa's strange specialty," coconut crab is surprisingly delicious thanks to its plump texture and the delicious broth that can be made from it. How is Okinawa's Coconut Crab Prepared? Photo:Coconut crab cuisine Coconut crab dishes can be eaten at Okinawan food stalls for a few thousand yen. Coconut crab dishes are made in much the same way as normal crab dishes; however, the shells of coconut crab are hard, making them difficult to prepare sometimes. At food stalls, coconut crabs are usually steamed whole, then removed from the shell and eaten with seasonings, such as sauce or soup stock. This can be seen at 8:09 in the video. What Kind of Creatures are Okinawa's Coconut Crab? Photo:Coconut crab Coconut crabs look like crabs, but they're actually a type of hermit crab. In Japanese, they're called "yashi-gani" (椰子蟹 in kanji or the more common ヤシガニ in katakana). Coconut crabs inhabit Miyako Island, Ishigaki Island, and Iriomote Island in Okinawa Prefecture, and the largest crabs can grow more than 40 cm in length and weigh more than 4 kg! The coconut crab is said to be the strongest crustacean, and the clamping force of its giant pincers is about 90 times its weight, which is about as strong as a lion's bite! Fisherman must be very careful when catching coconut crabs, as not to get injured. Points of Caution When Eating Coconut Crab at a Food Stall Photo:Coconut crab cuisine Because coconut crabs are omnivores and eat dead or rotten fish carcasses, they can accumulate pathogens in their bodies. Coconut crabs that have accumulated these pathogens can cause food poisoning if eaten, even after cooking them, so be careful. Coconut crab is a valuable food item that is rarely eaten nowadays, partly because it is listed as an endangered species. Summary of the Coconut Crab at Okinawa's Food Stalls Photo:Coconut crab cuisine The Okinawan culture of eating giant coconut crabs dates all the way back to ancient Japan. Seen at 4:40 in the video are some of the unique gourmet specialties at Okinawan food stalls, including dishes like chanpuru, rafute, mimigaa (pig's ear) and umibudo (sea grapes). If you’re traveling to Okinawa, be sure to try the coconut crab sold at one of the many food stalls! ◆Kokusaidori, Yatai Mura|General Information◆ 【Address】3-11 Makishi, Naha 900-0013 Okinawa Prefecture 【Access】A 4-minute walk from Yui Rail Makishi Station. 【Hours】Varies depending on other restaurants at the location 【Closures】Varies depending on other restaurants at the location 【Parking】None 【Tripadvisor】Kokusaidori, Yatai Mura https://www.tripadvisor.com/Attraction_Review-g298224-d11848458-Reviews-Kokusaidori_Yataimura-Naha_Okinawa_Prefecture.html -
Video article 2:23
Shiroi Koibito Park – A Guide to the Chocolatey Theme Park in Sapporo, Hokkaido! Attractions, Hours, Admission Fees, and More!
Food & Drink Things to Do Travel- 126 plays
- YouTube
Video introduction of "Shiroi Koibito Park" in Sapporo, Hokkaido This video, titled "Shiroi Koibito Park 4K/A Must-See in Hokkaido [BESTHOKKAIDO_VOL.97]" (『白い恋人パーク4K/北海道の絶景景色』【BESTHOKKAIDO_VOL.97】), was uploaded by "BESTHOKKAIDO." Shiroi Koibito Park is operated by Ishiya Seika, the maker of Hokkaido's famous "Shiroi Koibito" biscuits. Shiroi Koibito biscuits are one of the most well-known and popular souvenirs of Hokkaido. They're popular both in Japan and also among overseas tourists. Shiroi Koibito biscuits are cat tongue cookies (a long and flat cookie said to resemble a cat's tongue) with white chocolate sandwiched inside them. The exterior of this sweets theme park is inspired by the appearance of a Western castle. Take your time to watch the video through which you can practically smell the sweet aroma of roses and chocolate. What is Shiroi Koibito Park? Admission Fees + Average Time Spent at the Park Photo:Shiroi Koibito Park, Sapporo, Hokkaido Shiroi Koibito Park is a factory and sweets theme park of Ishiya Seika located in Sapporo, Hokkaido. It's a wonderland-like facility with experiences that stimulate all five senses, and where both adults and children can enjoy an exciting time. Shiroi Koibito have become a popular souvenir among travelers to Hokkaido. The park is a popular tourist spot in Sapporo where visitors can learn about the history of chocolate by seeing how it's made and trying a hands-on sweets making workshop. It's approximately 7-minutes from Miyanosawa Station (Sapporo City Subway-Tozai Line) on foot, and approximately 25-minutes from the center of Sapporo via car. A parking lot is available that can accommodate 130 vehicles. The following information includes admission fees, hours of operation, and travel time. Please refer to it when planning your Sapporo travel itinerary. Admission Fees Adults (high school students and older): General admission / 800 yen, Sapporo residents / 500 yen, Groups / 500 yen Children (4 years old to junior high school students): Adults/400 yen, Sapporo residents / 300 yen, Groups / 300 yen Ages 3 and under: General admission / Free of charge, Sapporo citizens / Free of charge, Groups / Free of charge All prices include tax. Business hours 10:00 am - 5:00 pm Average Time Spent at Shiroi Koibito Park Museum facilities only: approx. 1 hour If you wish to explore the outdoors: approx. 2 to 3 hours If using the Premium Factory Course in the paid area: approximately 1 to 2 hours in addition to the above. Free Areas at Shiroi Koibito Park! Photo:The rose garden at Shiroi Koibito Park, Sapporo, Hokkaido Besides the paid area, Shiroi Koibito Park also has a free area. It's popular among both tourists and families with children. Here are some spots we recommend checking out in the free area. Mechanical Clock Tower The Chocolate Carnival Parade with automatons is held every hour from 10:00 am to 5:00 pm. [Video] 0:33 - Mechanical Dolls Moving to the Music Chocolate Pump A dreamlike pump that gushes out chocolate. Try pumping the lever and let your inner child out! Rose Garden The English-style garden, which includes a rose arch, is a popular photo spot. Around 200 roses can be seen blooming in the garden, making it a spectacular sight! Enjoy the fragrance of English roses, classic roses, and all of the other 120 varieties of roses in the garden. Attractions in the Paid Area of Shiroi Koibito Park Photo:Shiroi Koibito being made, Shiroi Koibito Park Shiroi Koibito Park offers a wide variety of ways to enjoy the park. In the paid area, you can see, learn, taste, and experience a wide variety of attractions. CHOCOTOPIA FACTORY Visitors can see how Shiroi Koibito and Baumkuchen are made. Sweets Workshop DREAM KITCHEN Visitors can experience making sweets while having fun. Enjoy making it with your children or friends and take it with you as a souvenir to commemorate your trip? The following section introduces the different experiences available at Shiroi Koibito Park. Gulliver Town POKKE In this children's town lined with small stores and houses, you can feel as if you're Gulliver, from Gulliver's Travels. ※Please take note of the business hours ※Closed for the winter, reopening on April 15th, 2023. [Video] 0:53 - Gulliver Town Pokke Study Base CACAO POD Visitors can enjoy learning about tasting methods using chocolate developed by Dr. Chocolate. CHOCOTOPIA HOUSE (projection mapping) Visitors can enjoy learning about chocolate while watching a projection mapping video. Hands-on Experiences at Shiroi Koibito Park! Here is the menu of sweets that you can experience in the park. [Sweets Workshop Dream Kitchen] ●Experience menu● ・Chocolate Pie Sandwich - Using mille-feuille Pie sandwiches made with mille-feuille ・Making colorful cupcakes with bunnies Cupcakes full of spring colors Unfortunately, as of March 2023, the "My Shiroi Koibito Baking Course," "My Shiroi Koibito Painting Course," and "Hokkaido Cookie Painting Course" have been suspended due to a shortage of raw materials. Please check the latest information on the official website when applying for the experiences. Roses in Early Summer, Illuminations in Winter, and Popular Sweets Year-Round. Enjoy Shiroi Koibito Park in Every Season! Photo:An illumination at Shiroi Koibito Park, Sapporo, Hokkaido The brick-lined courtyard's rose garden is a must-see! The best time to see the roses in the English-style garden is from mid-June to early July. The heart-shaped arch in the Rose Garden is especially popular as a good place to take photos. ※Pets are allowed in the rose garden, which is a free area. During the winter season (November to the end of March), illuminations add color to the cool, clear air. A 10-meter tree, lovely objects twinkling in the windows of the English-style building, and the magical scenery warmly welcomes visitors to the park. We definitely recommend visiting during the winter season as well! Chocolate Lounge Oxford is the perfect place to go if you've got a sweet tooth. There are parfaits, and other sweets, as well as a wide selection of chocolate fondue. The "ISHIYA Mankitsu Set" allows you to taste white sweet potatoes, Swiss rolls, and soft-serve ice cream all at once. The three-tiered plate and the clock tower in the background makes for a great photo. During the Christmas season, a limited Christmas menu will also be available. Be sure to stop by! Things to Do Near Shiroi Koibito Park While there aren't many things to do in the immediate area near Shiroi Koibito Park, there are plenty of attractions waiting for you a train's ride away. Here are 3 places we recommend visiting near Shiroi Koibito Park: Hokkaido Jingu (Hokkaido Shrine) Hokkaido Shrine was built in 1869, after the Meiji Restoration. The shrine has 4 torii gates which are said to bring various types of luck to those who pass through them, and the shrine is also known for its cherry blossoms in the spring and beautiful autumn leaves in the fall. Hours: February: 7:00 am - 4:00 pm, March: 7:00 am - 5:00 pm, April - October: 6:00 am - 5:00 pm, November - December: 7:00 am - 4:00 pm ※Special hours during the New Years Holiday Admission Fee: Free Sapporo Beer Museum A brick museum in Hokkaido where visitors can learn about the history of beer in Hokkaido. Visitors can tour the museum for free, but there are also premium tours that are 50 minutes long. The tour is held in Japanese, but after the tour visitors can enjoy sampling Sapporo Beer Kuro Label, a recreation of one of the original beers from when the firm was founded. Hours: 11:00 am - 6:00 pm (Last entry 5:30 pm) Admission Fee: Free ※Paid premium tours available at 11:30 am, 3:30 pm, and 4:30 pm. Please check the official website for more information. Tanukikoji Shopping Street Tanukikoji Shopping Street is one of the oldest shopping arcades in Hokkaido. Established in 1873, it's made up of 7 districts home to more than 200 stores. The shopping street stretches multiple blocks and has a variety of restaurants, places to go shopping, and even maid cafes. There are a number of attractions between Tanukikoji Shopping Street and the Sapporo Beer Museum, such as the Sapporo Clock Tower and Sapporo TV Tower, so we recommend checking out Tanukikoji Shopping Street and then sightseeing while making your way over to the Sapporo Beer Museum. This is a great way to fit in more tourist attractions on your Sapporo travel itinerary. Summary of Shiroi Koibito Park in Hokkaido Shiroi Koibito Park, with its many attractions, also offers a variety of restaurants, cafes, and snack houses, all with different styles of food. From original confections and sweets to lunch at a secluded restaurant, you're going to be spoiled for choice. The elaborate seasonal events, attractions that will bring smiles to children's faces, and affordable prices are all great features for those traveling with family. Sapporo is one of the most popular tourist destinations in Japan and offers a wide variety of hotels. If you visit Sapporo during your summer trip to Hokkaido, consider visiting Shiroi Koibito Park! 【Official Website】Shiroi Koibito Park 【TripAdvisor】Shiroi Koibito Park -
Video article 2:03
Get a Taste of Summer With Some Refreshing Ramune! Learn How to Open Ramune and Dispose of the Delicious Drink's Bottles!
Food & Drink Things to Do Traditional Culture- 100 plays
- YouTube
Video Introduction This video, titled "How to open Ramune??a marble in a bottle?," was uploaded by "Food Tripping," a channel that introduces all sorts of foods, both from Japan and around the world. How to Open Ramune, a Popular Summertime Drink in Japan Photo:How to open a Ramune bottle Ramune is a popular summertime drink in Japan. If you've never tried the drink before, or even heard of it, then you're missing out! Ramune has been around for quite a long time now, but if you've never had it before you might struggle with how to open it. Check out the video to see how to open a ramune bottle. [Video] 0:42 - How to open a Ramune bottle To open a Ramune bottle, remove the plastic wrapper along the perforations. Then, hold the special plunger that comes with the bottle in your hand. While holding the bottle with your other hand, push the plunger into the mouth of the bottle, and the marble that served as the stopper will fall down into the bottle. Disposing of Ramune Bottles These old-fashioned Ramune bottles are made of glass. Therefore, some people may not know how to dispose of them. Glass Ramune bottles must be disposed of according to the regulations of each municipality in Japan. Alternatively, they are sometimes accepted by supermarkets and liquor stores. In the case of glass Ramune bottles, it's possible to reuse them, so it is best to return them to the place where you purchased the Ramune. Why Ramune Has a Marble Inside It Photo:Ramune Today, ordinary ramune bottles are corked with a marble. By dropping the marble, the stopper is released and the Ramune is ready to drink. Ramune itself is delicious but the bottle is also fun to open and can leave you feeling nostalgic. If you had the joy of opening drinks like this or eating snacks with an extra element of fun added in when you were a kid. When Ramune bottles were first sold, they were sealed with a cork instead of a marble. However, because of the high price of cork and the fact that it drained the carbonation of the Ramune, marbles were conceived as an alternative. According to one theory, the marble method was developed in England in 1872, and imported to Japan in 1887, where the marble Ramune bottle became widespread. Later, however, the use of PET bottles and other bottles became popular as substitutes for glass Ramune bottles in Japan, leading to many manufacturers discontinuing the use of glass Ramune bottles. The old-fashioned marble stopper Ramune bottle is a summertime tradition in Japan and is considered the original Ramune. Although the glass bottle style is decreasing due to the rise of PET bottles, Ramune bottles are once again attracting attention on Japanese social media, such as Instagram. Where to Buy Ramune in Japan Photo:A Ramune bottle It might be difficult to find Ramune if you aren't actively looking for it. However, they're sold at supermarkets and candy stores in Japan, so if you manage to find them at a supermarket, consider trying it out! A case of 30 200 ml bottles costs about 3,000 yen (~$22 USD), so you can enjoy the refreshing taste of bottled Ramune for about 100 yen per bottle. Summary of Ramune, a Tasty Drink to Cool of During Japan's Hot Summers In this article, we introduced Ramune, a popular summertime drink/tradition in Japan. If you've never had the chance to try Ramune, definitely give it a try. You even get a free marble to play around with afterwards! Recently, bottled Ramune has been popularized on Japanese social media among the younger generation because of its retro look and how photogenic it is on Instagram. If you're a fan of anime/manga and light novels, you may have even heard about Ramune from the light novel "Chitose is in the Ramune Bottle." Originally, Ramune is said to have originated from lemonade, which was created in England, and its refreshing taste and cool feeling are what make it so great for summer. If you're craving some Ramune after reading this, don't be shy, pick up a bottle next time you see it! -
Video article 3:42
Fluffy Omelettes Flying Through the Air! Yokohama Tachibanatei's Professional Omelette-Making Skills! A Look at What Goes in To the Dishes of the Popular Restaurant in Yokohama, Kanagawa
Food & Drink- 365 plays
- YouTube
Introduction of the omelette rice recipe divine video of "Yokohama Tachibana-tei" in Yokohama City, Kanagawa Prefecture. This video is titled “Graceful Skills, Yokohama Tachibanatei, Omelette Rice Performance, Uncut | Awesome Cooking Demo of Fluffy Japanese Omurice(華麗な技 横濱たちばな亭 オムライスパフォーマンス ノーカット | Awesome Cooking Demo of Fluffy Japanese Omelette Rice)” created by “LifeWith505” and it introduces the omurice-making process of “Yokohama Tachibanatei,” a famous Japanese restaurant introduced in television programs and magazines. The quick hands when stir-frying the chicken rice in the pan and the incredible skill of making the fluffy omelette that is placed atop the chicken rice is artistic and flashy. What is Yokohama Tachibanatei? Photo: Yokohama Minatomirai|Yokohama Red Brick Warehouse Yokohama Tachibanatei, located in Yokohama Red Brick Warehouse and Cubic Plaza Shin-Yokohama in Yokohama City, Kanagawa Prefecture, is a famous restaurant where you can enjoy authentic Western dishes in Japan and whose most popular dish is its omurice. It’s always crowded during lunch, and its artistically-made omurice is enjoyed not just by the Japanese, but by foreigners as well. The key to its popularity is not just its aesthetic beauty, but also the fact that you can watch the live performance of the omurice being cooked, as this video introduces. In fact, omurice is said to be a Japanese dish made in Japan and its recipes and ingredients differ from restaurant to restaurant. However, this omurice “Omurice of a Western Food Restaurant” uses a recipe where a runny half-cooked egg is placed on the top of some chicken rice. In this video, you can see the amazing performances of the omurice-professionals of Yokohama Tachibanatei, a source of pride for Japan. The Chicken Rice Recipe of Yokohama Tachibanatei Source :YouTube screenshot The key to making the chicken rice, which will become the foundation of the omurice, is to stir-fry it with lots of butter and to make use of the savory flavor of the sauce and ketchup! While stir-frying the rice on a pan with hot butter, you add the first sauce (0:37). After adjusting the flavor with some salt and pepper and then giving it a mix, you add the second sauce at (1:13). Their ability to shake the frying pan without dropping a single piece of rice is truly the skill of a professional. The Fluffy Half-Cooked Egg Recipe of Yokohama Tachibanatei Source :YouTube screenshot The cooking process of the omelette that will be placed on top of the chicken rice begins at 2:28. You make the runny half-cooked eggs by putting a generous amount of mixed eggs in a pan with hot butter and then adjusting the intensity of the heat while finely shaking the chopsticks and the pan. This is the biggest highlight of this video! When the cooked egg flies through the air and lands on the chicken rice, the omelette splits beautifully, showing its fluffy, runny insides! This amazing cooking skill, that separates the amateurs from the pros, will make you go wild. You can see this from 3:21 in the video. If you want to carefully observe the omelette being placed on the chicken rice, we recommend watching the slowed-down version from 3:25. Summary of Yokohama Tachibanatei's Omurice “Yokohama Tachibanatei,” is a Western restaurant where you can enjoy not just the delicious omurice made with a special recipe, but also the incredible professional skills of the cooks. An original demi-glace sauce full of savory deliciousness is poured over the omurice, and you you'll be filled with satisfaction for the mere price of 880 yen (~$8 USD). Yokohama Tachibanatei, the restaurant introduced in this video, is located in Yokohama Red Brick Warehouse, which is overflowing with diverse foreign cultures, gives the feeling of being inside a Western-style house, and is a popular restaurant highly rated on gourmet websites. In addition to the omurice, the menu also has dishes such as cutlet sandwiches and curry rice. In the Shin-yokohama restaurant, you can also get some take-out dishes such as tonkatsu bento (pork cutlet lunchbox). It’s a popular restaurant, so you may need to reserve some seats depending on the time you visit, but please visit the restaurant and enjoy the delicious taste of the omurice and the amazing cooking skills that you can watch live, both the pride and joy of Japan! ◆Yokohama Tachibanatei, Yokohama Red Brick Warehouse Restaurant◆ 【Address】First floor of Yokohama Red Brick Warehouse Building No.2, 1-1-2 Shinko (新港, Shinko), Naka Ward (中区, Nakaku), Yokohama City 【Access】6 minutes by foot from Minatomirai Line Bashamichi Station (馬車道駅, Bashamichieki), Nihon-Odori Station (日本大通り駅,Nihonodorieki) 【Hours】11:00〜21:00 【Closures】None 【Parking】None 【Telephone No】045-650-8752 【Official Website】Red Brick Warehouse Restaurant | Western Food Yokohama Tachibanatei https://yokohama-tachibana.net/akarenga/ -
Video article 16:01
When It Comes To High-End Japanese Cuisine, You Can't Go Wrong With the Luxury Ingredient "Abalone"! Watch as the Chef at Teruzushi, a Restaurant in Kitakyushu City, Fukuoka Prefecture, Turns This Popular Ingredient Into a Exquisite Gastronomical Delight!
Food & Drink- 82 plays
- YouTube
Abalone - A Popular, Delicious Japanese Ingredient This video, titled "Japanese Food - GIANT ABALONE Liver Rice Sushi Teruzushi Japan," was released by [Travel Thirsty]. It introduces Japanese cuisine made with giant abalone as the main ingredient. Of all the Japanese cuisines, sushi is hands down the most popular among international tourists. At Teruzushi, a restaurant in Fukuoka Prefecture in Japan's Kyushu region, they serve sushi made with the finest and freshest seafood. One of the top sushi items in Japan is the abalone shown in the video. Japan's abalone dishes come with a variety of cuts, including things like liver. Be sure to try them all, as you'll probably be surprised by dishes you wouldn't expect to enjoy. The liver is considered a delicacy and can be seen at 7:52 in the video. Preparing Sushi, One of Japan's Most Popular Foods Photo:Sushi Sushi is said to have originated in Southeast Asia around 4th century B.C. In Japan, and it has been made since the Nara Period (710-794 A.D.). Sushi may seem like a simple recipe of rice mixed with vinegar and seafood on top, but there's a lot more that goes into sushi than meets the eye. The key to making good sushi is to process the fresh ingredients quickly with a knife. It takes a lot of training and experience to handle fish and shellfish such as abalone with such expertise. Sushi chefs have years of culinary training in Japanese cuisine before they can be called full-fledged sushi chefs. Itamae - A Closer Look at the Skills of the Artisans Behind Japanese Cuisine! Photo:A chef's knife skills In Japan, a chef who prepares Japanese cuisine is called "Itamae." An itamae cooks fresh seafood and other ingredients using sharp knives to create delicate and beautiful Japanese cuisine. These dishes are just like pieces of art to the chefs. Many Japanese restaurants allow you to watch closely as the itamae chefs handle their knives, so take the time to observe their professional skills if you get the chance. Abalone and other seafood is excellent both as sushi and in seafood rice bowls or even as sashimi. Are there other ways to enjoy it? Of course! There are restaurants that serve fish and shellfish tempura, or food cooked in pots. You can see the how abalone sashimi is prepared as the chef cuts the abalone with his brilliant knife skills from 14:21 to 15:00 in the video. Summary of Japan's Exquisite Abalone Cuisine Photo:Abalone There are many international tourists who enjoy sightseeing trips to Japan to experience the rich sushi culture. When touring Japan, be sure to stop by a sushi restaurant where you can enjoy the finest abalone dishes as shown in the video. Takayoshi Watanabe, the third generation chef of Teruzushi in Kitakyushu shown in the video with his excellent knife work, is very popular for his comically smug expressions, which can be seen at 14:16 and 15:07 in the video. He's a popular sushi chef that attracts customers from all over the world looking to see his performance. 【Official Website】Teruzushi: A Theatrical & Entertainment Style Sushi Restaurant in Fukuoka Prefecture, Where You Can Enjoy the Finest Natural Seafood. https://terusushi.jp/index_english.html -
Video article 5:33
Soy Sauce - Learn About the Essential Ingredient in Japanese Food That Is Popular Around the World. What Does Katakami Soy Sauce, a Long-Established Soy Sauce Brewer in Nara Prefecture That Has Been in Business for 90 Years, Have To Say About Their Soy Sauce?
Food & Drink- 68 plays
- YouTube
Traditional Japanese Gourmet! Introducing Katakami Soy Sauce From Nara Prefecture This video, titled "[Beautiful Japan] Nara|Gose Katakami Soy Sauce" (【美しき日本】奈良 御所 片上醤油), was released by "Nippon Archives" (ニッポンアーカイブス). Soy sauce is an indispensable seasoning for Japanese cuisine, which Japan is proud to present to the world. It is such a versatile seasoning that it's difficult to find ingredients that don't go with soy sauce. There is a wide variety of soy sauces, and each has a different culture and recipe, from manufacturing methods to raw ingredients. This time we'll be introducing Katakami Shoyu (Soy Sauce), a long-established brewery in Nara Prefecture. You can see the deep world of Katakami Soy Sauce that the craftsmen talk about, so be sure to watch the video to see all of the details. Traditional Japanese Gourmet! The Tradition and History of Katakami Soy Sauce From Nara Prefecture Source :YouTube screenshot The Katakami Soy Sauce Brewery is located in Gose, Nara in Japan's Kansai Region. You can Katakami Soy Sauce's brewery from 0:19 in the video. Soy sauce is a traditional seasoning that has been handed down since ancient times in Japan and is made by putting soybeans in a large vat and fermenting and aging them. Its taste and aroma have attracted a great deal of attention in the world of gourmet cooking. Katakami Soy Sauce is a long-established soy sauce brewery founded in 1931. In a quiet village at the foot of the mountain, soybeans from Nara prefecture are used as the main raw ingredient, and craftsmen have handed down the traditional Japanese method of making soy sauce, which involves fermenting and aging soy beans in a large tub made of cedar. Of course, the soy sauce is additive-free and unadjusted, so it would not be possible to produce without the skills of skilled craftsmen. The supreme Katakami Soy Sauce made with time and effort can be purchased online. Also, if you make a reservation in advance, you can even visit the brewery! Be sure to check it out Traditional Japanese Gourmet! How To Make Katakami Soy Sauce From Nara Prefecture Source :YouTube screenshot Katakami soy sauce is made by the same process as traditional soy sauce making, except that it uses soybeans from Nara prefecture and homemade koji mold as an ingredient. Here, we will briefly explain how to make and produce traditional soy sauce, so be sure to follow along with the video as it's filled with the secrets of soy sauce! - Making Koji Mold 1. Wheat is roasted until it is charred and then crushed roughly with a pestle. 2. Soybeans are soaked in water overnight and then boiled in a kettle. 3. The soybean broth is discarded and the remains are combined with roasted and crushed wheat. 4. Koji mold is mixed in and left in a room kept at 30 degrees for approximately 3 days (Video: 3:35 ~] - From here, a container is filled with the mixture in a mountain shape to keep it warm, and when self-heating begins, it is flattened to dissipate heat. - It's important to be careful with temperature control as the activity of koji mold will stop when the temperature rises above 40 degrees Celsius. 5. When the mixture has a green tinge, it is soaked in salt water. 6. The mixture is prepared at a ratio of soybean 1, wheat 1, 20% salt water 3. 7. The mixture is stored in a cool place, with the whole vat being stirred once every 3 days and being left to ferment for about 2 months. 8. The mixture is aged for 6 months to 1 year (brewing). 9. The liquid is warmed to approximately 70 degrees and sterilized (heat is applied and the production of moromi (unrefined soy-sauce) is complete) 10. It is then spread on a clean cloth, folded, and pressure is applied and it is slowly squeezed out (Video: 4:00 ~] 11. After that they bottle it and it's done! Traditional Japanese Gourmet! Summary of Katakami Soy Sauce in Nara Prefecture Source :YouTube screenshot Katakami Soy Sauce from Nara prefecture, which is currently attracting a lot of attention as a traditional Japanese gourmet seasoning, cannot be mass-produced, so it's recommended to reserve gifts and purchases as soon as possible. In addition to Katakami Soy Sauce, there are several other well-established soy sauce breweries in Nara prefecture. Daimon Shoyu (Soy Sauce), which has been in business for over 100 years, is one such brewery. The taste of long-aged naturally brewed soy sauce that has been passed down from generation to generation creates a versatile gourmet seasoning that can be used with nearly any ingredients. Consider purchasing some delicious soy sauce during your next trip to Japan! The video also talks about the hardships and passions of the brewery craftsmen making the Katakami soy sauce. Learning about the struggles of the brewers makes the soy sauce that they put their heart and soul into taste even more delicious. -
Video article 1:37
Pufferfish Nukazuke - A Luxury Food That Takes More Than Two Years to Ferment! This Popular Specialty of Ishikawa Prefecture Makes a Great Side Dish!
Food & Drink- 64 plays
- YouTube
Introducing Pufferfish Nukazuke This video, titled "Pufferfish “Nukazuke”: Delicacy from a Deadly Fish | Nippon.com: Japan in Video," was released by "Nippon.com: Japan in Video." Pufferfish contains a highly lethal dose of a poison called "tetrodotoxin" in its ovaries and liver. However, in Hakusan, Ishikawa and the Kanaishi District and Ono District of Kanazawa, there is a delicacy called "Fugu Nukazuke" (Pufferfish Nukazuke) which is eaten by fermenting the dangerous blowfish ovary for more than 2 years. It is only in this area of Ishikawa prefecture in Japan that the ovary of the pufferfish, which is prohibited by the Food Sanitation Law, is used as food. The ingredient used is Takifugu stictonotus ("Goma Fugu" in Japanese), which has particularly large ovaries and is good for eating. This can be seen from 0:09 in the video. The ovaries of Goma Fugu contain tetrodotoxin. But how do we get rid of this poison? The secret lies in the processing of the Pufferfish Nukazuke. Be sure to follow along with the video as you read this article! How the Delicacy, Pufferfish Nukazuke, Is Made Source :YouTube screenshot To pickle puffer fish, raw ovaries taken from the Goma Fugu are spread in a 1000 liter container and soaked in salt water with a concentration of 30%, for 1-1.5 years. The sodium contained in the salt has a dehydrating effect, and the water inside the ovaries becomes mostly depleted causing them to harden. From here, the ovaries are soaked in a fermented rice bran bed containing rice koji and chili peppers. At this time, they cover the ovaries with a wooden lid so that they do not come into contact with the air, and place a heavy stone on the lid. Then, in order to prevent oxidation, a kind of fish sauce stock called "Ishiru," made from sardines, is poured into the edge of the barrel. The tissue samples of the ovaries that have been soaked in fermented rice bran for six months to a year in this way are collected, and after the tetrodotoxin test results, they are shipped as commercial products if they are judged to have no effect on the human body. In the video, you can see the cook handling the Goma Fugu and removing the ovaries at 0:14. You can see how they're arranged and laid neatly in a huge container from 0:26 in the video. The finished Pufferfish Nukazuke, taken out of the fermented rice bran bed, is shown in the video from 1:11. Traditional Japanese Nukazuke Photo:Nukazuke Nukazuke is a traditional Japanese fermentation technique, but the scientific evidence for detoxifying lethal toxins such as tetrodotoxin has not been established. However, it is thought that tetrodotoxin may be broken down via the action of microorganisms and lactic acid bacteria that are born during the fermentation process. Since the time when medicine and science were still underdeveloped, the raw ovaries of the highly poisonous Goma Fugu were carefully fermented over a period of more than two years to transform them into harmless luxury foods. The depth of the history of some Japanese cultures is quite astonishing. Summary of Pufferfish Nukazuke Source :YouTube screenshot An amateur cannot make Pufferfish Nukazuke because a cooking qualification license is required to handle pufferfish. Pufferfish nukazuke is a very popular luxury food, and a specialty of Ishikawa prefecture, because the only manufacturer of Pufferfish Nukazuke is Ishikawa prefecture. Eaten as is, Pufferfish Nukazuke is delectable. br> It makes a great side dish with rice and sake, and it also can be used as a seasoning, so there are various Japanese foods you can use it with. Consider giving it a try! -
Video article 8:10
Why Is Natto So Healthy? A Look at the Super Bacteria Inside It!
Food & Drink Life & Business- 37 plays
- YouTube
Introducing the Benefits of Natto, a Japanese Staple This video, titled "The Mysterious World of Bacillus Natto: Natto: The Power of Life. How Bacillus Natto and Lactic Acid Bacteria Help Eachother!" (【納豆】納豆菌の不思議な世界「なっとう いのちの力」 納豆菌と乳酸菌は助け合っていた!?), was uploaded by "Natto Channel" (納豆ちゃんねる). It introduces the benefits and mysteries of natto. Natto, a fermented food made from soybeans, is a commonly eaten food in Japan. It has a unique consistency and aroma, and is one of the most popular items on the Japanese breakfast menu, known for its high nutritional value and health benefits. This video explains in detail the relationship between natto and lactic acid bacteria, while showing images of the entire growth process of bacillus natto. This article introduces the relationship between natto and lactic acid bacteria alongside the video. The Health Benefits of Natto Photo:Wara natto (straw natto) Natto is made by soaking soybeans, a crop deeply rooted in Japanese food culture, in water, steaming them, spraying them with bacillus natto, and fermenting and maturing them. Bacillus natto, an essential ingredient of natto, is a bacterium called hay bacillus. Bacillus natto is a sub-type of hay bacillus that lives abundantly in rice straw, and a single straw of Japanese rice contains almost 10 million bacillus natto bacteria. The sticky, thread-like substance of natto is the shell of bacillus natto, called a spore. Bacillus natto is a strong bacterium that can withstand temperatures between -100°C and 100°C and can survive even stomach acid and make it to the intestines. Natto is rich in nutrients and also contains vitamins B2 and K2. The benefits of these vitamins include: skin beautification, stimulating growth in children, fatigue relief, improved liver function and immunity, bone strengthening, and the combating of bad bacteria. Nattokinase, an amino acid, is also an enzyme that helps dissolve blood clots in the blood and promotes blood thinning. Nattokinase is heat-sensitive, and its activity decreases rapidly at temperatures above 50°C (122°F) when there is a lot of water in the body. However, it is also considered one of the strongest bacterium because the temperature at which it is completely killed or sterilized is 120°C (248°F). Bacillus natto germinates and grows from spores when placed in a suitable environment. Growing in lines, bacillus natto produces mysterious patterns as well. The mysterious patterns can be seen via microscope at 2:15 in the video. The Relationship Between Bacillus Natto and Lactic Acid Bacteria Photo:Lactic acid bacteria A variety of bacteria coexist in the intestines. For example, there are E. coli bacteria, which are often harmful to the human body and also multiply at a rapid rate. When bacillus natto and E. coli are placed in the same humidity and temperature environment, the speed of growth of bacillus natto is much faster than that of E. coli, as shown at 4:54 in the video. Lactic acid bacteria are less active in the presence of hydrogen peroxide. This is because lactic acid bacteria do not have the catalase enzyme to decompose hydrogen peroxide. Bacillus natto on the other hand, has this catalase enzyme. Therefore, when natto extract is added to lactic acid bacteria, the lactic acid bacteria are activated and cultivated intensely, thereby enhancing the regulatory effect on the intestinal environment. A clip showing the relationship between lactic acid bacteria, which are also good bacteria, and bacillus natto is shown at 6:18 in the video. Summary of Bacillus Natto, the Super Bacteria Promoting Health in the Japanese People The above video, "The Mysterious World of Bacillus Natto: Natto: The Power of Life. How Bacillus Natto and Lactic Acid Bacteria Help Eachother!", introduces the mysterious bacillus natto that plays an important role in the health of the Japanese people. It also shows the amazing power of bacillus natto. A variety of natto products are available for sale in Japan and can be easily purchased at convenience stores and supermarkets. If you've never tried natto, consider giving this healthy food a try! -
Video article 2:12
Eelpouts - This "Charming" Fish Is a Specialty of Kanazawa, Ishikawa! Full of Gelatin and Collagen, This Fish Is Loved by Women for Its Beauty Properties!
Food & Drink- 310 plays
- YouTube
Introducing Eelpouts - An Interesting Delicacy in Kanazawa, Ishikawa "Eelpouts: The rare fish loved in Kanazawa| nippon.com," is a 4K video uploaded by "nippon.com." Have you heard of eelpouts before? There probably aren't many people who've heard of this strange fish, but it's actually a specialty of Kanazawa that's attracting attention as an ingredient for beauty supplements. This video will show you how to prepare some delicious eelpouts! The Unsightly Eelpout - A Look at the Strange Fish Photo:Eelpouts Eelpout is written "幻魚" (roughly "Illusion Fish") in Japanese Kanji. This deep-sea fish is a type of sea-bass (belonging to a genus of Zoarcidae) and there are more than 230 types of eelpouts around the world. The reason why it's called "illusion fish" in Japan is likely because of its wiggly, slimy and grotesque body, and it was never eaten or studied. It has been found that it prefers the cold water of the northern hemisphere and usually lies on the seafloor, eating shells, sea urchins, and starfish that are in the sand. It swims very slow and its proper name is "ノロゲンゲ" (norogenge) in Japanese. The best time to catch it in the Hokuriku region is from September to May. How to Prepare Eelpouts Source :YouTube screenshot The most distinctive feature of the eelpout is its long, thin body, slimy surface, and soft texture. This is because it's rich in fine gelatin and collagen. It has quit a plain taste, so it can be used in any kind of cooking, and it is very popular in Kanazawa and Toyama. As you can see from 0:41 in the video, they cost around 400 yen per four fish, which is cheap during the harvest seasons, so it's often eaten as a main dish in Japan's Hokuriku region. Fried, dried, and tempura are also popular ways to prepare it, and these can be seen from 1:17 in the video. The slimy surface disappears when deep-fried giving it a nice and soft texture. Because of its simple taste, it's used as the main ingredients in miso soup and hot pot on a regular basis. Summary of Eelpouts, a Kanagawa Specialty Photo:Miso soup with bamboo shoots Eelpouts are also called "gengyo," "dogi," "mizuuo," and "sugayo" in Japanese. Although grotesque at first glance, it's gaining attention as a main ingredient in beauty supplements due to its high moisture content and moisturizing properties. Eelpout hot pot and eelpout soup are foods that women should pay attention to if they're focusing on beauty because it warms the body from the core and makes the skin look youthful. Be sure to try them when you visit Kanazawa, Ishikawa. -
Video article 15:04
Sea Urchin - A Popular Ingredient in Japanese Cuisine! Watching the Cooks Quickly Process the Finest Sea Urchins and Serve Them While They're Fresh Will Get Your Stomach Pumping!
Food & Drink- 116 plays
- YouTube
Sea Urchin Cuisine - An Exquisite Japanese Cuisine Gaining in Popularity This video, titled "Japanese Roadside Snacks - Fresh Sea Urchin|Japanese Sea Food" (日本路邊小吃 - 生海膽 日本海鮮), was released by “Roadside Snacks” (路边小吃). It introduces one of the most popular Japanese ingredients, sea urchin. Sea urchin is a distinctive creature with a round body covered in sharp spines. In Japan, it’s common to eat sea urchin as sashimi, sushi, or in sea urchin rice bowls. Enjoy a wonderful time tasting the finest sea urchin at a seafood restaurant that serves exquisite Japanese cuisine. The Ecology of the Popular Seafood Ingredient, Sea Urchins Photo:Sea urchin Sea urchins are a spiny marine animal found on rocky beaches and in the deep sea. Sea urchins are echinoderms and are characterized by their pentaradial symmetry. However, there are many aspects of their biology that remain unknown. In Japan, sea urchins are widely found in coastal areas, such as Hokkaido and at Iwate Prefecture's Sanriku Coast. Sea urchins are in season from June to August. During this time period, the meat of the sea urchins is truly exquisite. The mushy insides of the commonly eaten sea urchin look like eggs, but they are actually the animal's gonads. Types of Edible Sea Urchin Photo:Sea urchin There are around 180 known species of sea urchins in the seas around Japan and more than 800 known species around the world. The most commonly eaten raw sea urchins in Japan are the Bafun (Hemicentrotus) and Ezo-Bafun (Strongylocentrotus intermedius), Purple Sea Urchin (ムラサキウニ), and Northern Purple Sea Urchin (キタムラサキウニ), which are mainly from Hokkaido and the Tohoku region. In Japan, in addition to wild sea urchins, many sea urchins are farmed to be eaten out of season. Thanks to advances in aquaculture techniques, it’s possible to eat delicious sea urchin in Japan all year round. The Various Ways to Eat Sea Urchin Photo:Sea urchin sushi Sea urchin is a popular ingredient in many Japanese dishes. It can be eaten in a variety of ways, including sea food bowls, sashimi, sushi, uni don, and more. If you're traveling along the coast of Japan, you'll be able to eat the delicious seaside ingredient to your heart's content. Each restaurant has its own recipe for preparing sea urchin, so we recommend trying the sea urchin of a bunch of different restaurants to find which one you like most! From 8:56 in the video, you can see the sea urchin being shelled and then served fresh. Summary of the Popular Seafood Ingredient, Sea Urchin Photo:Sea urchin A variety of seafood ingredients are used in Japanese cuisine, including the popular sea urchin, fish, such as bluefin and skipjack tuna, and shellfish, such as scallops. As shown in the video, at famous Japanese restaurants you can watch the chefs quickly process the sea urchin up close and personal. When you visit Japan, be sure to visit some delicious seafood restaurants to experience Japanese food culture! -
Video article 22:33
Fresh Bonito Processed and Made Into the Finest Dishes! Check Out the Skills of This Chef as He Prepares Nigiri Sushi and Tataki!
Food & Drink- 137 plays
- YouTube
An Entire Bonito Processed and Turned Into Exquisite Dishes This video, titled "Japanese Street Food - Seared Bonito and Sushi," was uploaded by Japan Food Adventure. If you're going to visit Japan, a country surrounded by water on all sides, then not trying the sushi and other delicious cuisine would be a crime! For those looking to try delicious Japanese cuisine, we recommend trying bonito tataki, one of the most popular sushi items in Japan. This time, let's take a look at how a professional chef makes bonito tataki and nigiri sushi! The video is 22 minutes long, but it’s full of fine details and highlights. Bonito Tataki – A Popular Dish in Japan Photo:Straw roasted bonito tataki Bonito (or skipjack tuna) is a delicious fish that is low in calories and rich in nutrients. It has been a favorite menu item in Japan since ancient times. It's said that the reason why bonito tataki is called "tataki" comes from the sound of the chef tapping the cutting board as he cuts the bonito with his knife (tataku 叩く means "to tap" in Japanese). You can see freshly caught bonito at the beginning of the video, so be sure to check it out. Preparing the Finest Bonito Tataki Source :YouTube screenshot First, at 3:01, you can see the fresh bonito being processed. The traditional way to make roasted bonito tataki is to sear it with straw, as shown at 10:55 in the video. After the surface of the bonito is slowly baked with rice straw, the bonito is quickly cooled in ice water and cut into pieces, as shown at 14:18 in the video. It's also delicious when arranged with Japanese ginger, grated daikon, or thinly sliced onion. Season it with ponzu sauce, dipping sauce, or other seasonings, and you've got yourself a delicious gourmet Japanese dish. The finished bonito tataki can be viewed at 17:17 in the video. In Kochi, a place famous for its bonito, it's standard to eat bonito tataki with salt. Not only can you eat it as it is, but you can also nigiri it with sushi rice, which is shown from 18:12 in the video. Summary of Bonito Tataki Source :YouTube screenshot This video introduced the artisanal skills of a Japanese chef as he processes and prepares bonito with great skill. In Japan, there are many seafood dishes that use an abundance of fresh seafood, such as bonito tataki, grilled fish, and sashimi. If you're looking to taste the finest in Japanese cuisine and learn about Japanese food culture, definitely visit an authentic Japanese restaurant and enjoy lunch or dinner. -
Video article 10:07
Amatsu amaguri” is made with a lot of time and effort by craftsmen. Don't miss the video of the production process made by skilled craftsmen at a popular amatsu amaguri store in Kyoto City, Kyoto Prefecture!
Food & Drink- 191 plays
- YouTube
Video Introduction of Amazuki Chestnut Production Process at a Popular Amazuki Chestnut Shop in Kyoto City, Kyoto Prefecture This video, titled "Making the Best Sweet Chestnut "AMAGURI" at Kyoto! Japanese Street food, Craftsmanship, Gourmet!," was created by "DELI BALI." This video introduces the sweet chestnut store "Hayashi Monshodo" (林万昌堂) which has been in business since 1874. Hayashi Monshodo is located at the entrance to Shinkyogoku (新京極) in central Kyoto (京都府, kyoutofu). As you can see in the video, a huge amount of chestnuts are roasted here every day. Tianjin Sweet Chestnuts have become a famous soul food of Kyoto. Enjoy watching learning more about Tianjin Sweet Chestnuts in the video. More About Tianjin Sweet Chestnuts Photo:Tianjin Sweet Chestnuts Tianjin Sweet Chestnuts are made from chestnuts of the Chinese Chestnut tree (シナグリ, shinaguri) (scientific name Castanea mollissima), a deciduous tree native to China. Since the astringent bark is not attached to the edible part with tannin like the Japanese chestnut, it's easy to peel off the roasted part with one's hands or utensils. Li Jinzhang (李金章) and Kunijiro Kuki (九鬼国次郎) opened Japan's first sweet chestnut store "Kanemasuya" on November 3rd, 1910 in Asakusa's Nakamise Shopping Street (浅草の仲見世). Chinese chestnuts were originally only grown in China, however, selectively bred species, which differ from the original Chinese variety, are now being grown in both Kochi Prefecture (高知県, kouchiken) and Gifu prefecture (岐阜県, gifuken). These chestnuts are highly disease resistant, much like the Japanese chestnut, and hybrids are currently being created with American and European species to improve their resistance to disease and pests. How Tianjin Sweet Chestnuts Are Made Photo:Tianjin Sweet Chestnuts The process for making Tianjin Sweet Chestnuts is as follows. 1. Roasting From 0:28 in the video, you can see a huge amount of chestnuts being roasted together. They are mixed constantly with river pebbles until they become soft. The river pebbles are great conductors of heat which helps maintain the plumpness of the chestnuts throughout roasting. 2. Sorting From 0:56 in the video, you can see the chestnuts being sorted. Poor quality chestnuts are removed and discarded. This is all done by hand and requires a lot of knowledge and experience to know what to look for. The chestnuts are roasted carefully, with roasting time and methods being adjusted as needed. Once the chestnuts are fully roasted, mizuame is added. The sugar caramelizes producing a beautiful aroma. 3. Inspection From 3:53 in the video, you can see the chestnuts being checked to see how much longer they need to be cooked. The fully roasted chestnuts are separated from the hot river pebbles using a sieve. 4. Sorting From 6:00 in the video, you can see the fully roasted chestnuts being sorted. Small or poor quality chestnuts are removed during this stage. 5. Brushing From 6:38 in the video, you can see the chestnuts being brushed. This process produces a glossy finish. Once this process is complete, the chestnuts are ready to be packaged and sold. 6. Completion From 7:47 in the video, you can see the chestnuts as they're packaged and then lined up in the store ready to be sold. Summary of Hayashi Manshodo's Tianjin Sweet Chesnuts Photo:Shelled sweet chestnuts Tianjin Sweet Chestnuts are fun to peel and delicious to eat! We hope you enjoyed watching the video and learning more about how Tianjin Sweet Chestnuts are made! Tianjin Sweet Chestnuts are higher in calories than Japanese chestnuts, high in fiber, and very filling, making them a very popular snack. If you are interested in trying these sweet, freshly baked chestnuts, they can also be purchased online, so be sure to check out Hayashi Manshodo's website! 【Official Website】Hayashi Manshodo - A Long Established Chestnut Shop https://www.hayashi-mansyodo.jp/en/ -
Video article 3:49
What's That Amazing Smell?! The Skill Of These Baby Castella Craftsmen Is Nothing Short Of Amazing! Be Amazed by the Mouth-Watering Performance While You Wait for Your Chance To Buy!
Food & Drink Shopping- 673 plays
- YouTube
Introducing Baby Castella Stalls! "Japanese Stall Series: Baby Castella Edition(日本の屋台シリーズ ベビーカステラ編)" is a video that people who love Japanese festival culture and event stalls should definitely watch. Baby Castella is a standard for festival menus. At the stalls, they use a special baking machine similar to a takoyaki machine and bake round and cute castella with amazing craftsmanship. Check out the amazing skills of real craftsmen at baby castella specialty stores that are especially popular at Japanese food stalls. What Are Baby Castella? Origins and How They're Made Photo:Baby Castella It is said that the history of Baby Castella began in the Taisho era (1912 to 1926 AD) with a stall in Nishinomiya City, Hyogo Prefecture in Japan's Kansai region. A stall craftsman made a menu that closely resembles a commercially available bell castella, and it became a very popular product. You can learn more about how to make baby castella at 0:53 in the video. Just pour the dough into a special baking machine that the craftsman has, close the baking machine lid and bake it. As you can see from 3:34, the baked baby castella uses a skewer to fly neatly into the pom-pom and saucer. It looks easy, but baking a lot of baby castellas requires the quick work of a skilled craftsman. Calories and Prices of Baby Castella Photo:Baby Castella Nakazawa Seika, a famous baby castella store that has opened stores in Fukagawa Fudo and Asakusa Tori-no-ichi, is a castella specialty shop where you can wait for up to three hours. The baby castella sold at the shop is pretty reasonably priced however. They start at 12 for 300 yen (~$3 USD). One baby castella is about 30 calories, but these babies are freshly made and super tasty, so you might want to be careful about eating too much. Making Baby Castella at Home! Photo:Baby castella made with a takoyaki pan It is often thought that a special machine used in a specialty store is needed to make baby castella, but you can actually make them at home, using a takoyaki machine. If you use a hot cake mix and bake the dough with a takoyaki machine, you can make your very own delicious baby castella. We recommend giving it a try if you have the chance! Summary of the Baby Castella Stalls Source :YouTube screenshot There are many people who look forward to eating street food at festivals. On festival and event days, eating lunch and snacks at the stalls is a great way to try new foods and make some great memories. One of the pleasures of Japanese food stalls is to be able to see the craftsman's skills in action. If you are sightseeing in Japan, be sure to stop by the baby castella stalls where you can see the amazing techniques shown in the video. -
Video article 8:39
A Traditional Japanese Breakfast Is the Source of Energy for the Japanese! Enjoy a Classic Japanese Menu of Rice Served in an Earthenware Pot, Miso Soup, Grilled Fish, and Tamagoyaki!
Food & Drink- 227 plays
- YouTube
Enjoy a Traditional Japanese Breakfast! This video, titled "日本の朝ごはん 和食編 How to make a Japanese Breakfast.," was uploaded by "makira cooking channel." It shows how to make a traditional Japanese breakfast using an earthenware pot. If you stay at a Japanese onsen ryokan (hot spring inn), you can enjoy a traditional Japanese breakfast made with local ingredients. You can even make that same delicious food in your own home! Cook a unique Japanese breakfast and experience Japanese culture. But first, be sure to check out how it’s done in this video. Traditional Japanese Rice Cooked in an Earthenware Pot Photo:Earthenware rice In this video, you can see how a traditional Japanese breakfast is made. First, as shown at 0:37 in the video, you’ll need to cook the rice in an earthenware pot. Start by putting the rice in the earthenware pot and washing it. Add 200-230 ml of water per 180 ml of rice, and put the earthenware pot over the flame. Bring the pot to a boil, then lower the heat to a simmer and cook for about 15 more minutes. After the 15 minutes have passed, let the rice steam for another 10ish minutes to finish your delicious earthenware rice. It may be difficult getting used to at first, but with a little practice, you'll have it down in no time! The reason why this method is so appealing is that the rice has a very different flavor from that cooked in a rice cooker, so we really recommend giving it a try if you have the chance. You can see the glistening rice cooked in the earthenware pot at 7:37 in the video. Miso Soup - An Essential Part of Japanese Breakfast Photo:Washoku, miso soup The dashi (soup stock) for the popular Japanese dish, miso soup, is made with ingredients such as dried bonito flakes, kombu, and niboshi (dried sardines). Putting these ingredients in just the right amount of water and letting them soak overnight makes for a delicious broth. For the miso soup, add your favorite ingredients, such as leeks and tofu. If you use abura-age, be sure to wash it with boiling water before adding it your soup. This removes any excess oil. You can see this recipe at 4:14 in the video. The Japanese Breakfast Menu Photo:Cooked salmon In Japan, cooked salmon is another essential part of any Japanese breakfast. The plump, grilled salmon pairs well with white rice. We also recommend adding tamagoyaki, another traditional Japanese snack. If you add dashi to the battered egg before grilling it, you can make a fluffy dashi omelette! You can also try other dishes, such as boiled spinach and hijiki. The key is to use only soy sauce and other seasonings to bring out the flavors of the ingredients while keeping it simple. These popular dishes can be seen in the video as well. Summary of Japan's Traditional Breakfast Photo:Japanese breakfast Rice, miso soup, and many other Japanese dishes have a long history in Japan. Cooking and eating a delicious traditional Japanese style breakfast is a great way to start the day! You can see the finished Japanese breakfast at 7:57 in the video. If you're interested in Japanese food, you can follow the instructions in this video to prepare a delicious traditional Japanese breakfast. -
Video article 8:15
Edo Period Food – Food Culture in the Age of the Samurai!
Food & Drink Traditional Culture Life & Business- 161 plays
- YouTube
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 article 10:04
The Ingredients and Methods Used To Make Hand-Baked "Soka Senbei" Made By a Long-Established Rice Cracker Shop in Soka, Saitama! Discover the Secrets Behind Senbei, A Traditional Snack Loved In Japan Since Ancient Times!
Food & Drink- 181 plays
- YouTube
Hand-Grilled Rice Crackers From Komiya Senbei, A Long-Established Rice Cracker Shop in Soka, Saitama This video, titled "Japanese Rice Cracker, SENBEI Making ASMR," was released by "Ante." It introduces hand-grilled Soka Senbei. Soka Senbei are a type of Japanese rice cracker and are a specialty product made in Soka, Saitama. In the year 2000, they were selected as one of the "Top 100 Local Specialties in Saitama to Pass on to the 21st Century." The video introduces the long-established Soka Senbei rice cracker shop which is very particular about hand-grilling their product, the "Komiya Senbei," and shows it being grilled from start to finish. The rhythmic beat as they flip over and add flavor to the rice crackers makes quite a catchy ASMR tune. Soka Senbei - A Popular Snack in Japan Photo:Soka Senbei from Soka, Saitama Soka Senbei are characterized by being made from 100% glutinous rice. It is said that Soka Senbei originated in the Edo period (1603-1868) when soy sauce was added to "Shio Katamochi" (a type of hardened, salted rice cake), which was then grilled and turned into salt flavored rice crackers. This was eaten as a non-perishable food. Soka Senbei, which have a hard and crisp texture and do not contain additives such as coloring agents, are loved by many people, from both children to adults. This is why many people buy assorted rice crackers for celebrations, gifts, presents, souvenirs, etc., and they can also be purchased online. Genuine Soka Senbei have a regional collective trademark on them as a symbol of authenticity to preserve the traditional flavor. Also, in the year 2000, this rice cracker boarded the Space Shuttle Endeavor with Koichi Wakata as he took to the stars. Making Soka senbei, A Specialty of Saitama Prefecture Photo:Rice Here, we'll introduce how Soka senbei are made alongside the video. 1. Milling Polish the rice and grind it with a stone mill. 2. Kneading Stir and knead while adding boiling water into the oval mixing tub. 3. Steaming Rice is made into ball-shape dumplings and steamed in a bamboo steamer. 4. Pound Pound the rice, cool it down and repeat pounding it. 5. Knead again Knead further 6. Smooth and Flatten Spread to an even thickness 7. Cut according to a mold Cutting out in the shape of a round mold 8. Dry Line the rice crackers up and dry them in the sun. Source :YouTube screenshot 9. Grilling (0:35~] Turn the rice cracker over and over again over a charcoal grill, pressing it with a push tile many times to shape it and grill it. 10. Finishing (6:26~] Carefully apply soy sauce to the grilled rice crackers one by one with a brush. The video shows the grilling and finishing steps of 9 and 10. As you can see in the video, the hand-grilling is done by a skilled craftsman while watching and adjusting the moisture and cooking that each rice cracker receives. Because the process is so strict, only about 1,500 to 2,000 rice crackers can be roasted in a day. Summary of Soka Senbei Rice Crackers Photo:Soka Senbei, Saitama Prefecture In this article and video, you can see the charm of Soka Senbei as they're carefully grilled one by one. Soka Senbei rice crackers cost more than mass-produced rice crackers because of the particularities regarding ingredients and because the amount that can be made in a day is limited, but we highly recommend trying Soka Senbei, a simple, yet delicious treat. In the video, you can see the rice crackers being turned over and grilled one after another with a rhythmic beat. You can smell the great grilled scent just by looking at the picture. 【Yelp】Komiya Senbei Honpo https://www.yelp.com/biz/%E5%B0%8F%E5%AE%AE%E3%81%9B%E3%82%93%E3%81%B9%E3%81%84%E6%9C%AC%E8%88%97-%E8%8D%89%E5%8A%A0%E5%B8%82?osq=%E5%B0%8F%E5%AE%AE%E3%81%9B%E3%82%93%E3%81%B9%E3%81%84 -
Video article 10:34
Onigiri: The Ultimate Japanese Food, Loved by Many. A Look at the Surprisingly Unknown Appeal of This Snack, and How to Make Delicious Tuna Mayo Onigiri!
Food & Drink- 301 plays
- YouTube
Introducing the Secrets of Onigiri- The Ultimate Japanese Snack This is a video by "Japanese Food Music" that introduces Japan's tuna mayo Onigiri. Onigiri is a historical Japanese food that has been around since the Yayoi period (300 BC-250 AD). This item is loved by many people due to its simple preparation and delicious flavor. This article will talk about the secrets of onigiri’s popularity as a supreme Japanese food, as well as methods for making delicious tuna mayo onigiri as shown in the video. The Appeal of “Onigiri” as a Popular Japanese Meal Photo:Onigiri and bento Japan’s “washoku” (Japanese food) has been designated as an intangible cultural heritage. Within it, onigiri has gained popularity as a standard food product. Onigiri is also referred to as “nigiri-meshi” and “o-musubi.” As one might be able to tell by its Japanese name (握る- Nigiru, meaning to press into shape), this rice-ball food is made by holding rice and squeezing it into a triangular, cylindrical, or spherical shape. Onigiri, despite being easily made even by small children, has limitless variations in its recipes as well as a large variety of ingredients, seasonings and ways to squeeze, shape and wrap it. This is why people can eat and enjoy onigiri without ever getting bored. Onigiri is also a type of “soul food” whose ingredients and cooking methods differ in each region of Japan, so travelers in Japan might find it worthwhile to enjoy onigiri from each area of Japan that they visit. Examples of region-specific onigiri include “Tenmusu,” which is made with tempura shrimp from Aichi Prefecture, and “Pork tamago (egg) omusubi,” a type of onigiri from Okinawa which contains pork meat and fried eggs. Onigiri are sold at convenience stores, supermarkets, and set meal restaurants, and its easy access is a very pleasing point for onigiri lovers. In addition, onigiri can be easily eaten for breakfast and/or with bento box meals at lunchtime. Being a standard part of bento boxes and lunch menus, onigiri is something that virtually all Japanese people have eaten, and this is due to being familiar with this cuisine ever since childhood when onigiri was made and wrapped by their own mothers. Onigiri recipes & variations Photo:Onigiri Onigiri is a popular Japanese food that can be made solely with the most basic of cooking ingredients such as rice, onigiri fillings, salt and nori dried seaweed wrapping. The most popular type of onigiri, of course, is tuna and mayonnaise-flavored onigiri with tuna as its main ingredient. Tuna mayonnaise is well known for its use not only with onigiri but also with sandwiches and cooking bread. There are also standard onigiri riceballs such as those with bonito flakes and pickled plums, and there are even types of onigiri which involve the use of fresh seafood such as maguro tuna as well as onigiri made with fried foods. For those of you who are worried about calories, you can still enjoy your onigiri eating experience by choosing simple salted riceballs without onigiri fillings. Yet another appealing point of onigiri is how different onigiri fillings and methods of squeezing/wrapping can completely change the way we enjoy this food. Let’s Try Making Tuna Mayo Onigiri! Photo:Making Onigiri There are a variety of tricks and techniques that are necessary for preparing good tasting tuna mayo onigiri. This video presents detailed instructions on methods (recipes) for making onigiri. As shown at the beginning of this video, the number one feature of onigiri here is its preparation by cooking rice in a Japanese clay pot. Please note that this is an absolute must for making the most delicious onigiri possible! First, you put washed rice and water in the clay pot together with soy sauce, Japanese sake (rice wine), Mirin cooking wine and sesame oil. Then, after adding a proper amount of soup stock powder, we heat the pot to cook the rice. We then let the cooked rice steam for about 10 minutes, during which time we prepare the tuna mayonnaise. Canned tuna used for this part of the recipe is sold anywhere in Japan at places such as supermarkets and convenience stores. This point is explained starting at 3:49 in the video. After draining the oil out of the tuna can, mix in small amounts of mayonnaise, soup stock powder, and soy sauce. From there, tuck the tuna mayonnaise into some rice and squeeze it together gently. Although not shown in the video, you can also add salt here to further enhance the flavors of the onigiri fillings. Finally, wrap lightly roasted seaweed wrappings around the tuna mayonnaise riceball, at which point our onigiri is complete! While the nori seaweed described here is of course an important ingredient for giving the onigiri good taste, but it is also the wisdom of our ancestors for keeping the rice from crumbling in your hands and making it easier to deliver this tasty treat to your mouth! Please be sure to take a look at this video for a detailed look at this recipe. Summary of Onigiri, Japan’s Ultimate Food Item Has this article and video helped you to appreciate the appeal and popularity of Onigiri as a simple yet profound example of Japanese cuisine? This video comes with a presentation of preparation methods for some very tasty-looking Onigiri, so be careful when watching it on an empty stomach…(lol) -
Video article 15:04
Ika Odori Don - The Dish That Keeps on Dancing After It’s Served! If You Like Squid Then This Dish Is Right up Your Alley!
Food & Drink- 444 plays
- YouTube
A Look at the Popular Squid Dish From Hakodate, Hokkaido This video, titled "Japanese Street Food - DANCING SQUID SASHIMI Hakodate Japan Seafood," was released by "Travel Thirsty." Squid is a common dish in Japan, but around the world, squid is generally only eaten in Asia, the Americas, and Mediterranean regions such as Italy, while countries where squid is eaten as sashimi are limited to Japan and Korea. In Europe, squid and octopus are generally avoided because of their grotesque appearance, but as Japanese food has become more popular around the world, they have slowly come to be accepted. The setting for this video is a food stall-style restaurant called "Tabiji" located in "Ekini Market" in Hakodate, Hokkaido. The restaurant serves squid and other fresh seafood dishes. Hakodate is popular for its wide variety of seafood dishes, and we recommend the squid dish shown in the video. The highlight of the restaurant is the fresh squid caught in the squid fishing pool inside the restaurant, which is processed and made into sashimi or ika odori don (a dancing squid rice bowl). You might be thinking "eating live squid is cruel," but don't worry, all the squid dishes served here are properly processed and the squid is in fact not live! You can also try other seafood, including various seafood bowls and sashimi. Squid Is a Common Dish in Japan, but How Much Do You Know About Its Biology? Photo:Squid For Japanese people, squid is a dish that can be eaten on a daily basis in a variety of delicious recipes. However, very few people know about the biology of squid, so let's learn a little about them here. Squid are marine mollusks, and as they are nocturnal animals, squid fishing is done at night. The main edible species, such as the Japanese common squid/Japanese flying squid and heterololigo (spear squid), are found in groups. Squid are often thought to have ten legs, but in fact they have eight, the same number as octopus, and the other two are actually tentacles and act as arms. Squid have a more developed muscle and nervous system than other marine organisms, making them one of the top ecosystems in the ocean. There are a variety of species, from the tiny firefly squid measuring only 2 cm in length to the giant squid measuring over 20 meters in length. Squid is a healthy food that is rich in nutrients such as vitamin E, taurine, amino acids, zinc, DHA and EPA. Fresh Squid Recipes Photo:Ika somen In other countries, squid is mainly eaten as fritters, but since Japan is the world's largest consumer of squid, many delicious recipes have been developed throughout the years. Ekini Morning Market, shown in the video, is known as the pioneer of squid fishing pools, where customers fish for squid in a small "pond" and the squid is prepared on the spot. You can see the squid fishing pool from 0:36 in the video. The best way to eat fresh squid is as sashimi! To cut squid, cut along the body and separate the body from the legs. The legs have suckers, a sharp beak, and innards, so carefully separate them with a knife so that the innards are not crushed. From there, cut the body of the squid into thin strips with a knife to make ika somen (squid noodles), a classic squid dish. You can see ika somen being prepared at 2:51 in the video. Fresh squid sashimi is very firm and chewy. The innards of the squid can also be eaten as sashimi, but the best way to eat them is to add salt, crush it, and marinate the squid slices overnight. It can also be cooked in any other preferred method, such as simmered squid and taro, dried squid, or stir-fried. In the video, the freshly processed squid is still moving on the plate, and at 11:57 you can see the squid's legs desperately clinging to the plate with its suckers. Summary of the Squid at Ekini Market in Hakodate, Hokkaido Photo:Japanese common squid At 12:54, towards the end of the video, you can see a delicious squid bowl with ika somen noodles, a generous amount of salmon roe, and a freshly processed squid. When you pour soy sauce on the squid the body will start to move and you might feel a little sorry for them, but just remember that they're not live, they're just as fresh as they can be. There are many rich squid fishing grounds in the seas around Japan, and the season varies for different types of squid: January to May is the best time to catch spear squid, and June to December is the best time to catch Japanese common squid. If you’re visiting Hakodate be sure to enjoy all of the delicious, fresh seafood the city has to offer! ◆Hakodate Morning Market – Ekini Market|General Information◆ 【Address】9-19 Wakamatsucho, Hakodate 040-0063 Hokkaido 【Access】Approximately 20 minutes from Hakodate Airport via car or taxi 【Hours】May – Oct. 5:30 A.M. – 2:00 P.M., Nov. – Apr. 6:00 A.M. – 2:00 P.M. 【Closures】The third Sunday of each month, July, Sept., Dec. no closures 【Parking】Available (New Ohte Rooftop Parking) 【Telephone】0138-22-5330 【Tripadvisor】Hakodate Morning Market Ekini Market (駅ニ市場) https://www.tripadvisor.com/Attraction_Review-g298151-d3210230-Reviews-Ekini_Market-Hakodate_Hokkaido.html -
Video article 19:35
The ultimate in luxury at the exquisite Japanese Teppanyaki! Tantalize your taste buds with exquisite gourmet food prepared by the chefs of a restaurant in Minami-ku, Tokyo!
Food & Drink- 266 plays
- YouTube
Teppan-yaki "Kisentei" in Minato-ku, Tokyo - Video Introduction of the finest steaks This video, titled “$144 Steak Lunch in Tokyo - Teppanyaki in Japan,” was released by "Aden Films." It introduces the exquisite Japanese cuisine, teppanyaki. Teppanyaki is a popular dish that is loved both inside Japan and abroad. There are many high-end teppanyaki restaurants in Tokyo that continue to offer authentic teppanyaki flavors, and they have gained the attention of many gourmet tourists. No trip to Japan is complete without trying some of the delicious Japanese cuisine at the many popular gourmet restaurants scattered throughout the country. It's good to splurge every now and then, and going to a Japanese teppanyaki restaurant where you can eat delicious Japanese beef steak is one rewarding way to do so. The History and Menu of Teppanyaki Photo:Teppanyaki, Kobe Beef Teppanyaki is a Japanese dish in which ingredients such as steak and other meats, seasonal vegetables, and seafood are grilled on an iron griddle. Teppanyaki is a Japanese dish with a long history that originally started with dishes such as okonomiyaki and monjayaki. At renowned teppanyaki restaurants, the chef will grill the seasonal ingredients right before your eyes, serving only the finest cuts of meat. In the video, you can see how several exquisite dishes are prepared: white fish from 3:39, vegetables such as shiitake mushrooms at 8:01, the main course, wagyu steak, at 11:06, and finally, the closing dish, garlic rice, at 14:44. If you book a course meal at a popular teppanyaki restaurant, you'll be able to enjoy the best in Japanese cuisine. The Masterful Techniques of Teppanyaki Chefs Photo:Teppanyaki Japanese chefs have mastered the art of cooking with seasonal ingredients. At teppanyaki restaurants, you not only get to enjoy the taste of the food, but you also get to sit back and watch the expert knife skills of the chef as he grills up the most delicious teppanyaki dishes. Teppanyaki recipes and menus vary greatly from restaurant to restaurant, so we recommend that you try a variety of teppanyaki restaurants to experience the differences. Depending on the restaurant, you may be able to try noodle dishes or garlic rice as well! Summary of Japan's Teppanyaki Cuisine Photo:Teppanyaki meat If you want to enjoy Japan's unique food culture, or are looking to try some of the delicious flavors of Japan, we highly recommend trying teppanyaki cuisine for lunch or dinner. Some of the more popular teppanyaki restaurants, such as the one shown in this video, are often fully booked, so it's best to make a reservation in advance. -
Video article 4:17
Kiritanpo: A Delicious Local Cuisine in the Countryside of Japan. Akita Prefecture's "Yanagida Kiritanpo Shop" Reminds Us of Traditional Japanese Food Culture
Food & Drink Modern Culture- 80 plays
- YouTube
What Is Kiritanpo? Yanagida Kiritanpo Shop- An Introduction to One of Akita's Traditional Menu Items This video titled "Nippon Teshigotokan × Yanagida Kiritanpo shop (ニッポン手仕事図鑑 × 柳田きりたんぽ店)" was created by "Nippon Teshigotozukan." It summarizes how Kiritanpo, a specialty of Akita Prefecture in Japan's Tohoku region, is made. Kiritanpo is an old and historical Japanese food using rice. It is similar to Mochi (Japanese rice cakes) in some ways. It is shown at 0:23 in the video. Kazuno city in Akita Prefecture is known as the birthplace of Kiritanpo. In the city, there are many old shops where Kiritanpo is handmade and a lot of Kiritanpo artisans make superb Kiritanpo. The video shows the interview of an artisan who has been making Kiritanpo since long ago. Take a look at their commitment to the traditional cuisine. The Masterful Skill of Yanagida Kiritanpo Shop Source :YouTube screenshot Yanagida Kiritanpo shop, shown in the video, is an old shop established in 1969 (Showa 44). It makes Kiritanpo using a blend of “Menkoina” and “Kazuno no moeminori,” both of which are local Akita rice varieties. These days most Kiritanpo is made by machine, but Yanagida Kiritanpo shop has continued to hand-make them, and so they retain the taste of home cooking. The artisans of Yanagida Kiritanpo shop shape Kiritanpo so that the grains stay in tact but still allow the flavors to seep into the rice. It is shown from 1:49. In the interview from 1:19, an artisan says, “I like Kiritanpo because it is airy between grains and absorbs soup well.” This is where hand-making overshadows what a machine can do. The trick to great tasting Kiritanpo is grilling it to a golden brown color (3:13). The artisan continues at 2:05 saying, "Kiritanpo was a pioneer in conveying Japanese food culture abroad." Enjoy the Amazing Kiritanpo of Akita Prefecture! Photo: Miso Kiritanpo When you visit Akita Prefecture, a hidden gem of traditional Japanese culture, don’t forget to enjoy Kiritanpo nabe, a local specialty. Other than great Kiritanpo nabe at local Japanese restaurants, we also recommend buying Misozuketanpo (Miso-flavored kiritanpo) at local stores. There are some facilities where you can see how Kiritanpo is made in Akita Prefecture. At other places, you can learn the food culture of Akita Prefecture through making Kiritanpo. It is said ( 2:25 in the video) that children come to “Yanagida Kiritanpo shop” and learn how to make Kiritanpo. The experience of shaping and grilling authentic Kiritanpo will deepen your knowledge of Japanese culture and Japanese food. Summary of "Yanagida Kiritanpo Shop" Photo:Kiritanpo hot pot This article’s 4-minute-long video introduces how to make Akita’s kiritanpo in detail. According to the artisan (from 2:46), it may look easy, but it is hard to stick rice evenly onto the skewers. The food we eat today is thanks to the art and of accomplished artisans. The kiritanpo of Yanagida Kiritanpo shop is available at Japanese restaurants in Akita Prefecture and also online. ◆Information of Yanagida Kiritanpo shop◆ 【Address】79 Sekimukai Hanawa Kazuno city Akita Prefecture 【Telephone No】0186-23-4468 -
Video article 3:03
Elegant breakfast at Kaiseki Chikamata, a long-established ryokan in Kyoto City, Kyoto Prefecture. The video introduces exquisite Japanese cuisine that is the envy of all, both in taste and appearance!
Food & Drink- 149 plays
- YouTube
Video introduction of breakfast at Kaiseki Chikamata, a long-established ryokan in Kyoto City, Kyoto Prefecture. This video, titled "Kyoto-Style Breakfast at a Long-Established Ryokan|Kaiseki Kinmata [Kyoto]" (老舗旅館で頂く京の朝食「懐石 近又」【京都】), was released by "e-eizo.com" (e映像制作.com). It introduces the gourmet food and recipes served at Kinmata, a long-established ryokan in Kyoto. Kinmata is a well-established ryokan (Japanese inn) located just a five-minute walk from Kawaramachi Station in Kyoto. Founded in 1801, Kinmata was originally known as "Omiya Matahachi" (近江屋 又八) until the Meiji Period. Kinmata was built as a regular inn for medicine merchants in the Omi region, and today it is noted for its popularity, being limited to just three groups per day. The building is a typical machiya-style house and is designated as a "Registered Tangible Cultural Property of Japan." You can see its appearance from the beginning of the video at 0:01. Enjoy a Meal at Kinmata Source :YouTube screenshot The video shows how they prepare "Kyo no Obanzai Choshoku" (京のおばんざい朝食), a Kyoto-style kaiseki (懐石) breakfast available at Kinmata. In addition to the carefully prepared dashimaki tamago, which you can see being prepared at 0:18 in the video, the breakfast also includes boiled vegetables, dried fish, freshly cooked rice and miso soup, finished off with dessert. In addition to accepting overnight stays, Kinmata also offers lunch courses in tatami rooms as well as counter seats, so be sure to choose what suits you when making a reservation. The breakfast served at Kinmata can be seen from 1:57 in the video. Be sure to check it out! The Menu at Kinmata Source :YouTube screenshot If you're looking for delicious gourmet food in Kyoto, Nishiki Market, "the kitchen of Kyoto," is second to none. Nishiki Market sells a wide variety of foodstuffs, including Kyoto vegetables, bentos, and a variety of delicious foods to enjoy. Kinmata uses quality ingredients sold at Nishiki Market to create a number of exquisite dishes. Dried Echizen stockfish, pickled vegetables, free range Kyo Aka Jidori chicken, densuke daikon, red kidney beans, chirimen sansho, dengaku with shogoin turnip, and sesame tofu all have a delicate and elegant taste. Summary of Kinmata Source :YouTube screenshot In Kyoto, there are many long-established Japanese inns and restaurants. Among these, the kaiseki restaurant Kinmata, shown in the video, is notable for its gentle flavor and use of fresh Kyoto vegetables. If you're in Kyoto, a historical tourist destination, be sure to enjoy the unique local flavors of the ancient capital to make your trip even more memorable. Don’t forget to make a reservation at Kinmata to taste the finest in Kyoto cuisine! ◆Kinmata|Restaurant Information◆ 【Address】604-8044 Kyoto, Nakagyo Ward, Dainichicho, 407 【Access】A 10-minute walk from Shijo Station off the Karasuma subway line from JR Kyoto Station 【Closures】Closed on Wednesdays 【Telephone】075-221-1039 【Official Website】KYOTO KINMATA|京都 近又 https://www.kinmata.com/index-e.html 【Yelp】Kinmata https://www.yelp.com/biz/%E8%BF%91%E5%8F%88-%E4%BA%AC%E9%83%BD%E5%B8%82?osq=Kinmata -
Video article 0:59
Kinkato: The Japanese Sweet That's Too Good to Eat! A Look at the Colorful Treats That Decorate the Doll Festival in Kanazawa, Ishikawa!
Food & Drink Traditional Culture Festivals & Events- 190 plays
- YouTube
Kinkato - Japanese Sweets Displayed at the Doll Festival in Kanazawa, Ishikawa This video, titled "[4K Video] Kinkato at Hinamatsuri in Northern Japan: Kanazawa, Ishikawa|nippon.com" (【4K動画】北国の雛(ひな)祭りを彩る金花糖:石川県金沢市| nippon.com), was uploaded by "nippon.com." It introduces "kinkato," a lucky sugar candy displayed with Hina dolls during Hinamatsuri (The Doll Festival), a traditional Japanese event held on March 3 every year to wish for the healthy growth of girls. In Kanazawa, Ishikawa, located in Japan's Koshinetsu region, the tradition of displaying "kinkato," a traditional Japanese sweet, has been passed down as part of Japanese confectionery culture and colorfully decorates Hinamatsuri, which comes at the end of the long winter in northern Japan. This article will explain the culture and traditions of kinkato. In the video, you'll see kinkato in various shapes, including sea bream, gourds, etc., which are displayed with the dolls on the hina-dan (the stage that holds the dolls during Hinamatsuri). Be sure to check out the video to get an idea of what kinkato is like and how it's used as a decoration. More About the Traditional Japanese Sweet Kinkato Photo:Hina dolls It is said that the origin and roots of kinkato can be traced back to trade with the Portuguese in the mid-1500's, when things like konpeito and ariheito were presented to rulers during Hinamatsuri in Kanazawa, a castle town of the Kaga Domain during the Edo period (1603-1868 A.D.). After the Kaga Domain was abolished, these products spread to the general public as sweet confections to be displayed with Hina dolls, and were also used as wedding gifts. In the process of making kinkato, white granulated sugar that has been melted and turned into syrup is poured into a wooden mold carved by a skilled confectioner, which is then cooled gradually to make the inside hollow. After that, it is removed from the mold and pieces are colored one by one with food coloring by a Japanese confectionery chef. Kinkato is a delicate, handmade product that requires careful monitoring of temperatures, humidity, and other factors. Source :YouTube screenshot Kinkato is often shaped to look like seafood, such as sea bream, clams, and turban shells, or vegetables, such as bamboo shoots, eggplants, cucumbers, and mushrooms, or fruits, such as peaches and grapes. They are also shaped into lucky talismans, such as mandarin ducks. Kinkato" is similar to kohakuto, but the difference is that kohakuto is made from sugar and agar. Kinkato is still carefully handmade by long-established Japanese confectioners in Kanazawa and can be purchased online from Yamamoto Seika (山本製菓), Mannendo (まんねん堂), and other retailers. Since these sweets are elaborate and so difficult to make that only skilled wagashi craftsmen can make them, the price for a small decoration of two or three items can cost around 3,000 yen, while some larger items can exceed 10,000 yen. In addition, they are often sold only during Hinamatsuri and other limited periods of the year. From 0:20 in the video, you can see a close-up of kinkato, so be sure to check out the colorful and delicate handiwork. You may also be wondering what happens to kinkato after it's been used as a decoration. The most common use of kinkato is to season nimono. It can also be crushed into small pieces and eaten as a candy-like snack, or added to coffee. This makes kinkato a waste-free decoration that can be used as sugar. Mint flavor is also available, and there are products that can simply be eaten as is. Summary of Kinkato, a Tradition Springtime Confection in Kanazawa, Ishikawa Please enjoy the video "[4K Video] Kinkato at Hinamatsuri in Northern Japan: Kanazawa, Ishikawa|nippon.com," which shows beautiful images of kinkato displayed with Hina dolls. If you find these cute and colorful sweets appealing, consider purchasing your own kinkato and displaying it in your home with the arrival of spring! -
Video article 10:06
Traditional Japanese Osechi Dishes Made by a Japanese Grandma. Learn Life Lessons From the Energetic Grandma Masami
Food & Drink Traditional Culture- 95 plays
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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?