Pen Shells and Sake on an Edo-Style Hibachi This video, titled "Tairagi (Pen shell)【Japanese food at "NAGA-HIBACHI"】" was uploaded by "TEKOZO" (てこ蔵・TEKOZO). In shows how to cook delicious pen shells over a traditional Japanese wooden hibachi using charcoal. Pen shells are large, high-end shellfish with, similar to scallops, edible adductor muscles. From 0:06 of the video, you can see the pen shell before it's cooked. Just one pen shell goes for approximately 400-600 yen (~4-6 USD). In the video, you will also see the liver and other organs cooked. In this article, we'll introduce pen shells and how to cook them. Be sure to check out the video to see what kind of shellfish pen shells are! Pen Shells - A Delectable Shell Fish! Photo：A pen shell Pen shells are some of the largest bivalves in Japan in terms of edible shellfish species, reaching a shell length of 30 cm or more. There are two types of pen shells: one with fine scale-like projections on the surface of the shell (scaled type), and the other without scale-like projections and with a smooth shell surface (scale-free type). They are found in the Seto Inland Sea (Harimanada Sea, Osaka Bay, Bisan Seto, Bingo-nada Sea, Suo-nada Sea, and the Iyo-nada Sea), Ise Bay, and Tokyo Bay, and on sandy mud bottoms in inner bay areas. In Japanese pen shells are called "tairagi" or "tairagai" (タイラギ/平貝) and cost about 400 to 600 yen each. The video describes pen shell season as spring to early summer, but according to the website of the Saga Prefecture Fishery Cooperative Federation, the fishing season is from December to March. Because the number of natural pen shells is declining, aquaculture is being promoted in controlled environments, such as the Ariake Sea. The most commonly eaten part of pen shells is the adductor muscle (scallop), which is thinly sliced and served as sashimi. It is also eaten fried, as tempura, grilled with salt or butter, simmered in vinegar, eaten with miso soup, etc. The liver and other organs of pen shells can also be consumed. How to Eat Pen Shells, and Recipes Shown in the Video Photo：Edo-style Hibachi The video shows how to open a pen shell starting at 0:10. Slightly open the shell and remove the guts, followed by the adductor muscle (scallop) on one side. Be sure to set the liver and other innards aside as well if you plan on eating them. Sprinkle salt on the scallop and mantle. The pen shell in the video is grilled in a traditional, Edo-style hibachi. It is a box-shaped hibachi with drawers that was used in Japan during the Edo Period (1603-1868), and can be used as a table when you're finished cooking. Source :YouTube screenshot Starting at 0:50 in the video, the pen shells are grilled on the Edo-style hibachi on which charcoal is placed. While sipping on some delicious sake, one scallop is grilled directly on the grill and the other on a shell filled with sake to let it simmer. The scallop cooked directly on the grill is served first with soy sauce. In the video, they mention that the taste is similar to scallops and is delicious. The scallops are grilled on the shell with butter to make them even fluffier and more aromatic. On the other shell, the mantle and liver are grilled with butter and soy sauce. The mantle is thick and tasty, while the liver is said to be light in flavor with no odor. Video Summary of Cooking Pen Shells on an Edo-Style Hibachi The above video, "Tairagi (Pen shell)【Japanese food at "NAGA-HIBACHI"】" introduces how to prepare and eat pen shells. We hope you've learned what kind of shellfish pen shells are. It's a high-end shellfish and rarely sold to the public in Japan because the number of natural pen shells is decreasing, but if you have the chance to try them, we definitely recommend it! Be sure to wash it down with some tasty Japanese sake as well!

Making Inaniwa Udon This video shows how "Inaniwa Udon," a specialty of Akita Prefecture, said to be one of Japan's top 3 udon noodles, is made. As you can see in the video, Inaniwa Udon is made through several steps: 1. Neri (練り): Kneading 2. Komaki (小巻): The noodles are cut into pieces, stretched out to about 1.5 cm in thickness, and coiled inside a tub. 3. Nai (綯い): This involves wrapping the noodles around two small bars that resemble a sort of "noodle loom." 4. Tsubushi (つぶし): Using a special rolling pin to flatten the noodles that have been wrapped around the bars. 5. Nobashi (延ばし): Lengthening the noodles by hanging, etc. 6. Kansou (乾燥): Drying the noodles. 7. Saidan (裁断): Cutting the noodles to length. 8. Senbetsu (選別): Separating and removing any imperfect noodles. Inaniwa udon has a long history of being served to lords since the Edo period, and it was not allowed to be eaten by ordinary people. It is characterized by its translucent milky white color, smooth, slippery texture, and firm noodles. Be sure to try a bowl if you get the chance!

A Look at Ichiran, a Popular Fukuoka Ramen Restaurant This video, titled "Japanese Food - ICHIRAN Best Ramen in the World! Fukuoka Japan," was released by "Travel Thirsty." It introduces the popular Fukuoka ramen restaurant, "Ichiran." Ichiran was first established in 1960 as a food stall under the name "Futaba Ramen." It later moved to Ogori, Fukuoka and changed its name to Ichiran and became a popular chain restaurant. A Look at the Unique Ordering System at Ichiran Source :YouTube screenshot As seen at 0:26 in the video, at Ichiran, rather than a server taking your order you order from a ticket vending machine. Ichiran's ramen is reasonably priced, starting at ¥890 for a bowl. After receiving their original tea, you can write down your personal preferences on the order form, including things like flavor intensity, richness, and noodle consistency, and you can even add toppings, such as garlic, green onions, and chashu pork (char siu). The order form is also available in English, Chinese, and Korean, so even if you don't speak Japanese you can feel comfortable ordering. You can see the ordering process at 1:01 in the video. What Makes Ichiran Unique? Source :YouTube screenshot Ichiran is known as the originator of ramen noodles with a red chili-based sauce floating in the middle of the ramen. At 2:24 in the video you can see their patented "Flavor Concentration System," where each seat has its own private space. They also offer an ordering system and a refill system to cater to customers' preferences, and use spring water for noodles to make ramen with zero trans-fatty acids and natural collagen. In recent years, a "100% Tonkotsu Free Ramen" has been developed and has attracted considerable attention. Where To Eat the Delicious Ichiran Ramen Featured in the Video Source :YouTube screenshot Ichiran has many restaurants in Fukuoka City, including its flagship restaurant and its first restaurant in Nanokawa, as well as many more restaurants in places like Sendai, Sapporo, Osaka, and areas near train stations in Shinjuku. As of June 2020, Ichiran has 84 locations worldwide. Overseas, the company has opened stores in New York, Hong Kong, and Taiwan. You can also buy instant Ichiran Ramen online. The Dazaifu Sando branch's "Success Ramen" (合格ラーメン, Gokaku Ramen) and the Tenjin and Nishijin branches' Go-Tetsu Men are menu items you'll only find in Fukuoka. Also, look out for the "ICHIRAN Select 5" offered at Ichiran's Ginza branch. At Ichiran no Mori, a ramen development factory located in Itoshima, Fukuoka, you can tour the factory and purchase ramen for souvenirs! Summary of the Popular Fukuoka Ramen Restaurant, Ichiran Source :YouTube screenshot Ichiran, a ramen restaurant from Fukuoka, is popular for its unique style of tonkotsu ramen with a secret red sauce on top. If after watching the video you're itching for a delicious bowl of ramen, be sure to check if there are any Ichiran locations near you. If not, you can always book a trip to Japan! 【Official Website】Ichiran https://ichiran.com/

Video Introduction This video, titled "Japanese Cold Ramen Noodles HIYASHI CHUKA RECIPE," was uploaded by "TabiEats," a channel that introduces food from various countries and travel destinations. Shinichi and Satoshi introduce how to make the Japanese dish hayashi chuka, and the video has tons of comments saying how great the recipe is. Hiyashi chuka is a dish of chilled Chinese noodles in a Japanese-style recipe. It's a popular Japanese dish both in Japan and around the world. In the comments section of the video, people even mention that it's a great recipe if you can't find many Japanese-style ingredients at your local supermarket. If you're looking for a refreshing noodle dish to cool off this summer, be sure to give this recipe a try! A Classic Japanese Summertime Dish: The History of Hiyashi Chuka and More! Photo：Hiyashi Chuka Hiyashi chuka is a Japanese noodle dish served chilled and topped with vegetables, Japanese-style omelet, ham, and other ingredients. Despite using Chinese noodles, the dish originated in Japan. In Japan's Kansai region, it is popularly known as "rei-men" (冷麺, lit. 'chilled noodles'). There are several theories as to how hiyashi chuka came to be. One theory is that a Chinese restaurant in Sendai, Miyagi, invented the dish to boost summer sales. Another theory is that a Chinese restaurant in Kanda, Tokyo, was inspired by a Chinese noodle dish and combined it with Japanese zaru soba (cold soba noodles). Hiyashi chuka is now a popular summer dish in Japan. Many restaurants serve it as a limited-time summer menu item. If a restaurant in Japan has started selling hiyashi chuka, you'll know summer has arrived in Japan! Hiyashi chuka is perfect for the hot summer months because it's cool and goes down smooth, and vinegar is used to stimulate the appetite. In Japan, hiyashi chuka has become a popular dish and is now sold at convenience stores and supermarkets. A Simple, Basic Recipe for Hiyashi Chuka! Photo：Hiyashi Chuka Ingredients Ingredients for hiyashi chuka are generally cucumber, ham, tomatoes, and tamagoyaki (Japanese omelet), but ingredients vary from restaurant to restaurant and home to home. You can choose whatever ingredients you prefer. For noodles, use ramen noodles; it is important to cool them thoroughly after boiling so they don't continue to cook. For sauce, soy sauce, vinegar, sesame sauce, and ponzu are commonly used. Recently, however, many different arrangements have been devised, and there's a wider variation in taste and appearance, from spicier flavors to recipes using different kinds of ingredients. Here, we'll go over the basic recipe for hiyashi chuka. [What to Prepare] (Noodle sauce) ・Soy sauce - 4 tbsp ・Sugar - 2½ tbsp ・Rice vinegar - 2 tbsp ・Water - 1 tbsp ・Sesame oil - 1 tbsp ・Grated ginger - 1/4 tsp (Ingredients) ・Eggs - 2 ・Sugar - 1 tbsp ・Salt - A dash ・Cucumber - 1/2 ・Tomato - 1/2 ・Ham - 3-4 slices （Noodles) ・Ramen noodles - 1 pack [Preparing Hiyashi Chuka] 1. Combine all the ingredients for the sauce, mix well, and refrigerate. 2. Add sugar and salt to beaten egg and fry thinly in a pan. 3. Thinly slice the cucumber, ham, and egg into thin strips. Cut the tomato into fourths. 4. Boil noodles until al dente or to your liking, then cool in ice water. Arrange the noodles on a plate, top with the ingredients, and pour the sauce over the noodles to complete the dish. You can see how the ingredients are cut in the video. [Video] 1:43 - Cutting ingredients into strips [How to Make Hiyashi Chuka Sauce] Mix the seasonings for the tare. The recipe for hiyashi chuka sauce is very simple! Simply mix the ingredients together. If you want to eat it chilled, make the sauce ahead of time and refrigerate it. Hiyashi Chuka - A Delicious Japanese Dish Using Chinese Noodles Photo：Hiyashi Chuka This is a nice and easy recipe for making hiyashi chuka chilled noodles. The appeal of hiyashi chuka is that you can easily change the flavor to your liking. You can also arrange it using your favorite ingredients and sauce, so we will introduce some simple ways to prepare it. ・Change the Ingredients You can use pork instead of ham, or a half-boiled egg instead of a thinly sliced omelet. You can also try using avocado or tuna. ・Add More flavors Using the same simple recipe above, add ground sesame, chili oil, mayonnaise, Japanese mustard, etc. for a different taste. ・Boil the Noodles Differently The way you boil the noodles changes how firm they are, so adjust the boiling time to suit your own preferences. ・Change the Sauce There are many different ways to make sauce for hiyashi chuka, but simply mixing the seasonings makes it easy to create a delicious sauce. When eating hiyashi chuka, ponzu or mentsuyu may be used as a base. Sesame sauce made with kneaded sesame is popular for its rich flavor. Summary of How to Make Hiyashi Chuka, a Japanese Chilled Noodle Dish In this article, we introduced a basic recipe video for hiyashi chuka, a chilled Chinese noodle dish made in Japan. The video shows exactly how to make the dish, so be sure to check it out. Sushi, ramen, tempura, sukiyaki, and other Japanese dishes are popular all around the world. Hiyashi chuka, a popular Japanese dish during the summer, can easily be made outside of Japan with a simple recipe. Beautifully arranged with a variety of colorful ingredients, hiyashi chuka is a delicious dish that looks great on Instagram. Be sure to look up hiyashi chuka to see some of the different ingredients and serving styles. Another appeal of hiyashi chuka is that you can change the flavor of the dish depending on the ingredients, sauce, and toppings. Why not make your own version of hiyashi chuka this summer and stay cool even in the summer heat?

Video introduction of sushi chef at Sushi Kappou Ueda in Ginza, Chuo-ku, Tokyo This video, titled "日本食ドキュメンタリー　江戸前穴子　Documentary of Japanese "ANAGO SUSHI" 日本美食记录-江户前穴子," introduces the splendor of Japanese food with a focus on Edomae anago (conger eel). In this video, Chef Eiichi Ueda, a sushi chef in Ginza, shows everything from purchasing ingredients to preparation and talks about his passion for Anago. The answer to why Japanese food is loved by so many people around the world may be found in this video. What Is Edomae Anago? Photo：Anago Sushi “Edo” is the old name for Tokyo and Anago was caught in what is now Tokyo bay which is in front of Edo. “Mae” means “in front of” in Japanese. The Edomae Anago absorbs nutrients from the river flowing into Tokyo Bay, and is considered a seafood gourmet that is a symbol of Edomae and is backed by history and culture. Eiichi Ueda, the sushi chef from Ginza, who is also the star of this video, was fascinated by anago, and says that when he purchases anago at Tsukiji fish market, he uses anago caught off the coast of Haneda in Tokyo Bay, and through this, we get an understanding of his dedication to his craft. A Commitment to the Art of Japanese Cuisine Source :YouTube screenshot One of the reasons why Japanese food is as popular as Western food around the world is because of its artisan's extraordinary attention to detail. In this video, Mr. Ueda mentions the significance of the process of buying fish from a trusted supplier, processing it himself, and cooking it using time-tested cooking methods. He is committed to cooking Edomae Anago, and the pride of being a craftsman of Japanese food, is the reason why Japanese food has become one of the most popular gourmet foods in the world today. The Merits of Japanese Food Source :YouTube screenshot The beauty of Japanese food lies in the preparation of each and every ingredient. The pride and responsibility to devote time, effort, and gratitude to every ingredient served to the customer, and to cook with the pride and responsibility of a craftsman is considered to be the essence of Japanese cuisine. They are also very particular about the way they prepare their rice and how to process and prepare fish. Chef Ueda, also says that cooking with gratitude for the ingredients is the only way to bring out the best in them and provide customers with the best food possible. Summary of Edomae Anago In the video, The Japanese craftsmans, Chef Ueda Eichi, shows us Edomae Anago, and what makes Japanese cuisine such an amazing gourmet experience. Watch this video to find out all about why Japanese food has become one of the world's leading gourmet foods. We explained just a small fraction of the video’s contents in this article, so we recommend watching the full video to get the full story. Thanks to Edomae Anago, perhaps even more people will begin to understand and appreciate Japanese cuisine. ◆Sushi Ueda◆ 【Address】Shonan Building B1F 1-14-10 Ginza Chuo Ward Tokyo 【Access】30 minutes walk from Ginzaicchoume Station 【Hours】17:30～23:00 【Closures】Sunday, holiday 【Parking】None 【Telephone No】03-5524-3311 【Yelp】Sushi Ueda https://tabelog.com/tokyo/A1301/A130101/13106255/

Video introduction of an exquisite crab dish prepared by a chef in Kanazawa, Ishikawa, Japan. This video, titled "Japanese Food - SNOW CRAB Sashimi Hotpot Grilled Seafood Kanazawa Japan," was produced by "Travel Thirsty." It introduces the crab dishes prepared by the skilled artisans at Ryokan Ryokusoune in Kanazawa. Crab is one of the most popular dishes in Japanese cuisine. You can enjoy a wonderful time eating delicious snow crab, especially when it's served as sashimi, crab hot pot, or grilled crab in a traditional kaiseki meal. How to Make and Eat Crab Cuisine Photo：Cooked crab miso Skill and knowledge of ingredients is essential for chefs of high-end restaurants when preparing crab. Chefs quickly process the prepared crabs early in the morning and use a variety of recipes to prepare them. Since the shells of crab are very hard, they have to use sharp knives to process them. Crab is a popular foodstuff that has been traditionally eaten in Japan since ancient times. The Japanese have a tradition of cooking and eating not only the crab meat, but also the crab miso (miso-like paste found inside a crab) inside the shell, which is delicious. You can see the crab miso being prepared at 18:34 in the video. Each type of crab has a different season, so you can enjoy delicious crab dishes throughout the year. The video is about 30 minutes long and shows a variety of delicious crab dishes. Check out the video to see the exquisite display. Seaside Towns with Delicious Seafood Photo：Crab kaiseki cuisine Japan's seaside ryokan and traditional dining establishments offer a superb menu of fresh crab dishes and other seasonal seafood. Traditional Japanese kaiseki dishes are eaten in the following order: appetizer, wanmori (stewed dishes), sashimi, grilled food, boiled food, side dish, rice, and lastly, the jelly desert. The beauty of crab is that it can be used in every possible way, from appetizers to main dishes, and even in desserts. Summary of Japan’s Delicious Crab Cuisine Photo：Crab cuisine While there are of course other cultures that eat crab outside of Japan, there are many variations of Japanese crab dishes that will keep you coming back for more. Check out the various items on the menu when you're eating Japanese food and find your favorite crab dish. When you travel to the Kanazawa, Kaga, and Noto areas, be sure to try some of the exquisite crab dishes shown in the video! ◆Ryokan Ryokusone｜General Information◆ 【Address】YUZUYA RYOKAN KANAZAWA RYOKUSONE 2-1-10-1 TENJINCHO KANAZAWA-city ISHIKAWA-pre 【Access】Take the Hokuriku Shinkansen to Kanazawa Station and from there it's approximately 20 minutes by taxi (※Tell the driver "Tsubakihara-Tenmangu-mae") 【Telephone】076-208-3999 【Official Website】YUZUYA RYOKAN KANAZAWA RYOKUSONE http://ryokusone.jp/en/ 【Tripadvisor】Ryokusone https://www.tripadvisor.com/Hotel_Review-g298115-d8677845-Reviews-Ryokusone-Kanazawa_Ishikawa_Prefecture_Hokuriku_Chubu.html

The Traditional Candy Sculpting Art of "Amezaiku Yoshihara" "Fujimaki Select Ginza Store" created this short documentary video in which an artisan of a Tokyo-based shop specializing in Amezaiku, "Amezaiku Yoshihara", demonstrates the traditional candy sculpting. The method for making Amezaiku is laid out in the short video. It's not subbed, but don't worry. The description given in this article will help you understand it, and we'll also explain its history as a popular street performance in Japan during the Edo period(1603-1868 A.D.). An artisan shop in Tokyo specializing in Amezaiku, "Amezaiku Yoshihara" draws even international attention. Not only the demonstrate sales, Yoshihara offers some enjoyable workshops designed to make us get familiar to the traditional art of candy sculpting. Amezaiku - From the Edo Period to the Present Photo：Amezaiku Amezaiku is mentioned in the old texts written during the Edo period. In the old days, Amezaiku artists were selling it on the streets or at festivals. This vestige is still seen today, demonstrated in the sale of Amezaiku at festivals or cultural events, which is commonplace in Japan. Mystical animals or flowers shaped by the artists' hands are particularly entertaining, especially among children. Yoshihara is committed not only to passing on the traditional art, but also to the tastes and qualities of the treats. How to Shape Candy Into a Maneki-neko (Beckoning Cat) Source :YouTube screenshot Amezaiku involves many steps but the whole process is done by hand. 1. The candy base is boiled until it becomes soft, then kneaded and pulled so as to have the proper appearance. (0:05-) 2. The candy ball is then formed into a ball and mounted on a stick (0:56-) Source :YouTube screenshot 3. Using their hands or other tools, the candy ball is then shaped into a cat. This sculpting step should be completed within 3 minutes before the candy cools and hardens again. (1:12-) 4. Heat is then applied using a burner to attach the tiny decorative heart to the cat. (2:06) Source :YouTube screenshot 5. The cat's face is painted with edible coloring. (2:43-) 6. The candy sculpted cat is completed. (3:53-) Information About Amezaiku Yoshihara "Amezaiku Yoshihara" opened in 2008 as the first shop in Japan dedicated to Amezaiku. The popular products such as rabbits, pandas, owls or shiba dogs are also available on their online shop. The price range of these miniature edible craftworks is from 700-1000 yen. How about getting some as a souvenir? they've got more than just ready-made candies as well. You can also pick from their catalogue and the candy maker will make it for you. It is also possible to hire them to demonstrate sales at festivals or events. Yoshihara offers candy sculpting workshops at the Yanaka branch. Participants are instructed to create 3 different Amezaiku crafts in an hour-long workshop. Summary of the Amezaiku Demonstration Video Source :YouTube screenshot In the video, an Amezaiku artist sculpts a Beckoning Cat with expert speed while giving a sales talk. Such conversations are also a part of the entertainment. Watch the video to learn the Japanese candy sculpting process ! ◆Amezaiku Yoshihara Sendagi Main Store◆ 【Address】 Tomoe Biru 1F, Sendagi 1-23-5 Bunkyo-ku, Tokyo (zip 113-0022) 【Access】3 minutes from Tokyo Metro Chiyoda Line Sendagi Station 【Hours】Mon, Wed -Fri 13:00 - 18:00 (the demonstrate sales till 17:00), Sat-Sun & Holidays 10:00 - 18:00 (the demonstrate sales till 17:00) 【Closures】Tuesdays (except statutory holidays that fall on Tuesday) 【Parking】 No dedicated parking lot (There are some paid parkings in the block) 【Telephone No】(+81) 03-6323-3319 【Official Website】Amezaiku Yoshihara https://ame-yoshihara.com/english/

The Whole World Is Watching! The Amazing Technique of ‘High-Speed Mochi Pounding’! Japanese food culture, ‘Washoku’ was registered as an Intangible Cultural Heritage by UNESCO and is currently gaining attention worldwide. Recently, Japan has been welcoming a lot of foreign tourists whose main purpose is enjoying Japanese food culture. Mochi rice cakes are one of the most popular foods among the attractive Washoku. To make a delicious rice cake, it is not only important to pay attention to the ingredients, but also to the way it is prepared. Mochi Pounding is essential to creating great tasting rice cakes. ‘Mochi-tsuki,’ is a tradition of using a large mortar and pestle (in this case a mallet) to make mochi on New Year's day. Photo：Mochi pounding Have you ever seen high-speed mochi pounding? It's performed at Nakatani-dou, a Japanese confectioner, in Nara prefecture. Two or three confectioners pound mochi rice cakes using a mortar and mallet together at extremely high speeds, exchanging shouts to encourage one another. ‘Mochi-pounding at high speed’ is not only a performance for onlookers, but it is also an ideal method to make tasty mochi. You'll be baffled at the speed and accuracy of these mochi makers! High-Speed Mochi Pounding- Reasons for Pounding Mochi at Such High Speeds Source :YouTube screenshot Mochi-tsuki requires both a kaeshite, (mochi turner) and a tsukite, (mochi-pounder). It also requires a high level of skill to pound the rice evenly in the mortar, and the skill to control the moisture content of the rice by matching the movements of the pounder. When the temperature of steamed mochi-gome (a kind of rice suitable for mochi rice cake) becomes low, mochi may not have its ideal texture and easily falls apart and won't stretch well. Quickly pounding the rice while it is hot enough to keep it soft and stretchy results in a tasty rice cake with a rich flavor. ‘Mochi-pounding at high speed’ has its origin in Kamikitayama-mura village, Yoshino-gun, Nara prefecture where the Nakatani family is from. It is a traditional Japanese method that reflects the local history and culture. The master mochi-pounder is particular about the tools he uses for mochi pounding. The mortar, made by an artisan in Sakai city, is specially designed to be shallow so that the turner can easily turn mochi. The kine pestle should be heavy enough to pound mochi with its own weight. The master mochi-pounder of Nakatani-dou has various preferences for mochi-tsuki. They are shown in the video. Only the Best Ingredients Source :Nakatani-dou Yomogi-mochi is one of the most popular confectioneries of Nakatani-dou. The master mochi-pounder is very particular about the ingredients of Yomogi-mochi, as well as the mochi-pounding method. They use Hiyoku-mochigome rice from Saga prefecture to make good mochi rice cakes and also use top quality azuki beans from Tokachi, Hokkaido, along with young Yomogi (mugwort) leaves from Uwajima, Ehime prefecture. Yomogi-mochi is the result of a quest for excellence in cooking methods, ingredients, and taste. Summary of High-Speed Mochi Pounding Being shown on TV, ‘Mochi-pounding at high speed’ performed by the master mochi-pounder of Nakatani-dou attracted the national attention. And now, is gaining popularity from overseas as well, introduced by foreign media. The high-speed rice cake pounding by the masters of Nakatido, who drew the attention of the whole country with their amazing feats of craftsmanship on TV, has recently been picked up by international media and is becoming increasingly popular. Nakatido's high-speed mochitsuki chefs are not only popular in Japan, but also among people around the world. Nakatido says in the video that he wants his customers to be happy when they see the high-speed mochi pounding and even more happy when they eat it. These are words of someone who truly loves, and is dedicated to their craft. As a Japanese citizen, I am proud to see not only Japanese food, which is listed as an intangible cultural heritage by UNESCO, but also Japanese culture being admired by the world. 【Official Homepage】Nakatani-dou http://www.nakatanidou.jp/english/

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/

The Female Edo-Sushi Chef If you want to eat delicious, authentic Japanese food in the United States, you gotta check out this video. This is a video produced by FCI NY titled "American female sushi craftsman holding authentic Edo-mae sushi in NY!（NYで本格江戸前ずしを握るアメリカ人女性すし職人！）" The video shows a female sushi chef working in Chelsea, New York, Manhattan. One of the attractions of this sushi restaurant is that you can eat exquisite sushi just like you can find in Japan. This female sushi chef at a hidden, famous restaurant, also rents a part of another sushi restaurant that has no name on it except for a sticker of restaurant's mascot. Who Is This Female Sushi Chef? Source :YouTube screenshot Young female sushi chef Ouna Tempest holds the authentic Edo-style sushi at Sushi by Bae, a restaurant in New York. She is a 25 year old sushi chef. Ms. Tempest's sushi restaurant was selected as one of Zagat Suebey's "Top 30 Chefs Under 30" and "New York's 10 Most Important Restaurants Opened in 2017". How Did a Female Sushi Chef in New York Become Fascinated by the World of Sushi? Source :YouTube screenshot As introduced in the video at 1:26, female sushi chef Oona Tempest was originally an aspiring artist. However, she started working part-time as a restaurant waitress in New York, where she visited for training, and she became fascinated by the world of sushi, a beautiful piece of art. She trained under master sushi chef Oguma, and opened a popular sushi restaurant with only six seats at the counter. A master respects sushi as work, as an art, and as a food, and Oona Tempest lives by those rules as well. These are the words spoken by Oona Tempest herself in an interview which can be seen from 1:37 in the video. Oona Tempest's Sushi Specialties Source :YouTube screenshot In the preparation room, which is said to be the smallest in New York, Ms. Tempest's knife skills when handling spatters is 2nd to none. This can be seen from 2:30 in the video. The skill of quickly grasping the shari and providing the seasonal ingredients quickly is vivid. You can order a handful of snacks at her shop as well. At "Sushi by Bae", only 90-minute courses are available for $ 15 / $ 100, and 90% of the seafood used is caught in Japan. While cherishing the tradition and culture of Edo-mae, the delicate flavor that does not require soy sauce, and the vivid sushi that makes use of the artist's eyes are something to be marveled. At 4:27 in the video, she says, "Omakase does not mean what the chef likes, but providing a dish that will suit the customer." As a master, she also trained in flexibility of the menu to suit the customer's preferences. Summary of New York's Female Sushi Chef Photo：Sushi Well-known Japanese restaurants in Japan value hospitality, but the same is true of Tempest's sushi restaurant located far from the shores of Japan. Although not quite the ingredients you can purchase at Tsukiji in Japan, she uses fresh seafood caught on the day and has the skill to transform it into something sublime. She has a dream of having her own store in the future, but she is still working under someone and aspires to learn more. If you want to enjoy exquisite sushi in New York, be sure to drop by her restaurant! 【Official Website】Sushi By Bae https://www.sushibybae.com/ 【Yelp】Sushi By Bae https://www.yelp.com/biz/sushi-by-bae-new-york-2?osq=Sushi+By+Bae

Video introduction of how to cook eel at "Kawayo" eel restaurant in Narita City, Chiba Prefecture. The video, taken at Kawatoyo, a Meiji style restaurant situated on the way to the Naritasan (Narita Mountain) Shinshoji Temple in Narita, Chiba, shows how the chefs prepare Japanese eel (Unagi) before cooking them. There is a common saying among eel restaurant chefs that gives some insight into how difficult mastering the techniques behind their job is, it goes: “Three years of skewering, eight years of cutting, and a lifetime of grilling.” In spite of the difficulty of this job, the chefs in the video make it look easy, and even enjoyable. In just two minutes, one can easily understand how skilled the chefs at Kawatoyo are. Be sure to follow along with the video as you read the article! Grilled Eel, Narita’s Specialty Photo：Eels When most people think of Narita they think of eel. And it's no surprise either. With its 60 eel restaurants Naritasan, Omotesando has become a popular attraction for both tourists and food lovers alike, and it is conveniently located just a 15 minute walk from the JR Narita Station. Kawatoyo is a well-established shop in Narita, serving grilled eel since 1910. Crowded even on weekdays, part of its popularity is due to the show offered by its chefs working in front of diners. This can be seen in the video as well The skillful maneuvering of tools and knives done on the restaurant's large wooden cutting board, catches the eyes of many tourists, who are impressed by the fascinating sight. Source :YouTube screenshot These are the steps to prepare the eel. Be sure to follow along with the video: 1. Nailing the eel to the board 2. Cutting it open with a knife 3. Gutting it 4. Boning it 5. Slicing it to proper size Because of how difficult it is to perform this procedure both quickly and accurately, apprentices are usually relegated to applying the skewers. Unlike other fish, eels must be killed just before preparing them as their flesh tends to spoil very quickly: so quickly that the speed at which the preparation work is done ends up influencing the taste of the final product. In addition to that, raw eel blood is toxic, and while cooked preparations are safe to eat, handling and preparing the raw product requires great care on the chefs’ part. Some Final Words on Narita Eel Photo：Eel bowl On a normal weekday, the chefs at Kawatoyo prepare a staggering 400 eels for their customers, and this number doubles to a whopping 800 on weekends and holidays. The taste of the grilled eels you can have in this wooden, old fashioned traditional Japanese shop is simply amazing. There are various eel recipes and serving styles in Japanese cuisine: be it rolls, unagi sushi, eel served in traditional wooden boxes or on top of rice bowls. Did you know that grilled eel cooking methods can vary from region to region in Japan? In the East, Kanto-style eels are sliced open from the back, then steamed and only later grilled, making for a richer, more plump texture, while in the West it is more common to have them Kansai-style, following a method that focuses on fragrance and crispness by grilling the eels on their belly directly over a flame. The best you can do is walk your way through Japan and find the style or unagi sauce you like the most. And don’t forget that eels this delicious can only be prepared by skilled, seasoned professionals: do not try this at home! ◆Kawatoyo Honten◆ 【Address】Nakamachi386, Narita, Chiba, Japan,　286-0027 【Access】 By Train　 11 minutes walking from JR Narita station 11 minutes walking from Keisei Narita station By Car: 8.3 km from Narita International Airport (about 20 minutes) 3 km from Aeon Mall Narita (about 10 minutes) 2.5 km from Mega Don Quixote (about 8 minutes) 【Open】10 am to 5 pm (last order) 【Closures】None (subject to change) 【Parking】None 【TEL】0476-22-2711 【Official Website】kawatoyohonten http://www.unagi-kawatoyo.com/foreign/index.html

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!

Wasabi Information" Video Introduction by a Wasabi Farmer in Kamo County, Shizuoka Prefecture This video is「WASABI – IS JAPAN COOL? WASHOKU – 和食（山葵）」created by「ANA Global Channel」. It shows a wasabi farmer from Izu Peninsula (伊豆半島, Izuhanto) in Shizukoka prefecture (静岡県, Shizuoka-ken) speaking about the attraction and production process of wasabi. Wasabi is an edible native Japanese plant of the Brassicaceae Wasabia family and is said to have grown naturally since the Asuka Period (AD ~538-710). In this 9-minute video, Inaba Nobuaki, owner of “Wasabi-en Kadoya,” located in Kawazu town (河津, Kawazu) of Kamo District (賀茂郡, Kamogun), Shizuoka Prefecture, explains the attraction, production process and ways to enjoy wasabi. What Is Wasabi? How Is It Cultivated? Photo：Wasabi Field There are two ways to cultivate wasabi; “Water Wasabi” (Valley Wasabi, Swamp Wasabi) cultivated in mountain streams and spring water, and “Field Wasabi” (Land Wasabi) which is cultivated in fields. The cultivation method introduced in this video is “Water Wasabi” and takes 1-2 years to cultivate. The wasabi is cultivated in flooded paddy fields, which turn to mud after one or two years. The farmers wash away the mud, level the field, and plant and harvest wasabi all year round. Water management is crucial and is a fight against the merciless forces of nature, for often typhoons and other floods strike the region. This is explained by Inaba Nobuaki of “Wasabi-en Kadoya” from 0:26 in the video. Wasabi is cultivated all year round, but the flavor and size vary by season. The best season is from autumn to winter. Wasabi was introduced in the Amagi Region (天城, Amagi), where “Wasabi-en Kadoya” is located, sometime during the mid-Edo Period. Izu Peninsula is suited for wasabi cultivation, due to its heavy rainfall and soft spring water. The reason why wasabi hasn’t spread worldwide is because this type of natural environment doesn’t exist elsewhere, as is explained by Inaba Nobuaki from 2:36. Shizuoka Prefecture is famous for its wasabi cultivation, and is the number one area for cultivation and production in Japan. The Best Ways to Enjoy Wasabi Photo：Wasabi Bowl Now that you know how wasabi is grown, you probably want to know how to best enjoy it! Most people try to enjoy delicious wasabi with expensive foods such as sashimi and sushi. But a simple and low cost way to enjoy wasabi is the “Wasabi Bowl” that “Wasabi-en Kadoya” serves. It is an extremely simple dish; dried bonito sprinkled over some fresh hot rice, with a dash of freshly grated wasabi on top. This can be seen from 4:01 in the video. The soy sauce will deprive the wasabi of its flavor, so it’s important not to pour the soy sauce directly onto the wasabi. Wasabi’s spiciness is created when the cell walls are broken, so the taste varies greatly depending on how finely you grate the wasabi. A delicious wasabi has five traits: great fragrance, spiciness, sweetness, adhesiveness, and a deep green color, as explained at 5:27 in the video. To make use of wasabi’s disinfectant qualities, you can eat vegetables with wasabi or have some wasabi ice cream for dessert. Also, the top and bottom of the wasabi stem have different tastes! The top has a mild flavor that is pleasant. The video explains at 7:50 that the best way to store leftover wasabi is not to put it in a cup of water, but to wrap it in newspaper, put it in a plastic bag, then store it in the refrigerator. If you ever visit Shizuoka, how about some wasabi products as a souvenir? “Wasabi Pickles,” “Wasabeef Chips,” “Wasabi Beads” (which are shaped like salmon roe), “Wasabi Greens,” “Tubed Wasabi,” “Hon-Wasabi,” “Wasabi powder,” and “Wasabi paste” are some of the most popular products. These are sold in Amagi Wasabi Village (天城わさびの里, Amagiwasabinosato), located inside the roadside station “Amagigoe” (天城越え,Amagigoe), Izu Town (伊豆市, Izushi) which is near “Wasabi-en Kadoya,” and also by online retailers such as Amazon or Rakuten. Summary of Wasabi In recent years, wasabi has come to be appreciated for its health benefits, such as weight loss assistance. Hopefully this video has helped you learn about wasabi, the integral seasoning for every Japanese household! This video also introduces the best ways to eat wasabi, so if you are interested in Japanese food or just food in general, be sure to check it out! 【yelp】Wasbi-en Kadoya https://www.yelp.com/biz/%E3%82%8F%E3%81%95%E3%81%B3%E5%9C%92-%E3%81%8B%E3%81%A9%E3%82%84-%E8%B3%80%E8%8C%82%E9%83%A1?page_src=related_bizes

The Fugu Courses of Shikitei Mieno This video, titled "JG 4K Oita Usuki Blowfish Dish with Pufferfish Liver and Whitebait (Shikitei Mieno) Oita Usuki Blowfish Dish" (JG 4K 大分 臼杵名物ふぐ料理 ふぐ肝と白子(四季亭みえの) Oita Usuki Blowfish Dish), was released by "JAPAN GEOGRAPHIC." The video introduces the fugu (pufferfish/blowfish) course at "Fugu Shikitei Mieno," located in Usuki, Oita Prefecture, in Japan’s Kyushu region. Fugu is a white meat fish that can be enjoyed in a variety of different cooking/preparation styles. In this article, we'll focus on the fugu of Usuki, popular for its delicious taste and low price compared to other fugu of the same high quality. A Look at the Various Types of Fugu Cuisine Source :YouTube screenshot Shimonoseki City in Yamaguchi Prefecture is famous for its fugu, which has come to be eaten mainly in western Japan, in places like Yamaguchi, Kitakyushu, and Osaka. It is said to have spread all over Japan after World War II. In Osaka, fugu dishes are also called "teppo ryori" (テッポウ料理) or "tetsu ryori" (テツ料理). Because of the presence of toxins (particularly tetrodotoxin) in the liver and organs of fugu, it is mandatory to obtain a license from the local government to process fugu poison. The season for fugu is said to be late September to mid-March, which is essentially winter, but in recent years, fugu has become available frozen or cultured throughout the year. Fugu dishes are usually served as a course, and the main types of dishes are: ・Fugu Sashimi (ふぐ刺し, called "tecchiri" in Osaka): Sliced fugu sashimi so thin that you can see the other side [Video: 0:33~]. ・Fugu Roe Cuisine (白子料理): Fugu ovaries baked, fried, or made into soft roe tofu [Video: 1:03~]. ・Fugu Hot Pot (ふぐ鍋, called "fugu chiri," or "tecchiri" in Japan’s Kansai region): A hot pot of fugu fillet, vegetables, etc. [Video: 1:37~]. ・Zosui (雑炊): A dish of rice and beaten egg made in the remaining broth after eating fugu hot pot [video: 1:47~]. ・Karaage (唐揚げ): Deep-fried fugu meat. ・Nikogori (煮凝り): A dish in which the collagen from the skin of the fugu is hardened into a jelly-like substance. Fugu sake is also enjoyed with fugu dishes. Dried fugu fins are especially popular as "hire-zake" (ひれ酒, lit. fin sake) which is made by roasting dried fugu fins and adding them to hot sake. Usuki Fugu, the Local Specialty of Usuki, Oita Prefecture Source :YouTube screenshot The fugu seen in the video is a firm-fleshed fugu raised in the fast-flowing Bungo Channel. Usuki City in Oita Prefecture is so popular that people from all over the country come here to eat fugu because of its location, which allows one to enjoy it while it's still fresh and at reasonable prices. The Fugu Cuisine of Shikitei Mieno Source :YouTube screenshot There are around 20 restaurants in Usuki that serve fugu dishes. The one featured in the video is Shikitei Mieno. The fugu course is served in a spacious Japanese room on the second floor. At 0:33 in the video, a large plate of fugu sashimi is shown. It's a beautiful dish of sashimi with slices so thin that you can see the plate through the flower-petal-shaped arrangement. Other fugu dishes introduced are fugu with dressed skin, fugu sushi, fugu steamed in soy milk, fugu dumplings, karaage fugu, fugu hot pot, and zosui. These include small dishes of rice, pickles, and dessert for 8,000 yen, a price that can only be found in Usuki. There is also a smaller portion size fugu kaiseki (会席) available. Summary of Usuki’s Fugu Cuisine Source :YouTube screenshot This article introduced the appeal of fugu cuisine and the secrets behind the popularity of Usuki's fugu. Zosui is a special treat you can enjoy after getting your fill of fugu! Be sure to check out the delicious fugu cuisine in the video if you still haven’t yet. It’ll give you an idea of what Kyushu cuisine is like! 【Yelp】Shikitei Mieno (四季亭みえの) https://www.yelp.com/biz/%E5%9B%9B%E5%AD%A3%E4%BA%AD%E3%81%BF%E3%81%88%E3%81%AE-%E8%87%BC%E6%9D%B5%E5%B8%82?osq=%E5%9B%9B%E5%AD%A3%E4%BA%AD%E3%81%BF%E3%81%88%E3%81%AE

原宿で大人気！ロールアイスクリームの作り方をご紹介！ 「パステルパレット彩ちゃん！」が製作した「ロールアイスの作りかた」は原宿にある行列のできるアイスクリームのお店を紹介した動画です。 なぜ、グルメ激戦区の原宿で行列ができるほどの人気があるのか、ロールアイスの作り方の動画の様子から徹底考察していきます。 可愛いだけじゃない！スイーツの最先端原宿 原宿といえば「可愛い」の発信地として、数々のグルメ・スイーツの新スタイルのお店ができるたびに話題を呼び、若い女性だけでなく外国からの観光客からも日本のグルメ文化を楽しめると非常に人気のある街です。 今回は、そんな原宿にある行列のできる日本初のロールアイス専門店「ロールアイスクリームファクトリー」の作り方を動画で紹介します。 ロールアイスの作り方 ロールアイスは１人のお客さんのオーダーを1人の店員さんが作っていく専属スタイルです。使うのは2つのヘラのみになります。 作り方は、4～6種類のアイスクリームフレーバーと２０種類のミックスインから好きな食材を選べるのでグルメも満足の品揃えです。 マイナス10度以下のコールドプレートの上に乗せ、液状のアイスクリームをかけて混ぜ合わせていきます。 目の前で液体から固体に変わる様子と、手際よく小気味いい音を鳴らしながらきれいな四角形になるようにアイスクリームを薄く伸ばしていきます。 そして作り方の最大のポイント、くるくるとアイスクリームを丸めていき、７つのロールアイスが出来上がります。 トッピングを選んでカップに飾り付ければ、インスタ映え間違いなしの可愛い見た目のスイーツが完成です。 人気の理由はエンタメスイーツという日本の伝統であるグルメの実演 日本ではグルメを芸術的に表現することもあります。 例えば、飴細工のように目の前で姿を変えていくところを見せることに価値を提供しています。 ロールアイスもグルメを味覚だけでなく視覚・聴覚・嗅覚と五感に訴えるように作り方を工夫したのです。 くるくると巻いていく繊細な作り方に、日本文化が培った美的感覚が発揮されています。 見どころは日本らしいトッピングの飾りつけ 作り方の工夫の１つとして、インスタ映えするような飾りつけがあります。 抹茶は三食団子で日本らしさを感じさせ、バニラは赤と青のチョコレートを足しアメリカの国旗を足して日本との比較を楽しめます。 トッピングは40種類から選ぶことができ、最終的にどのような見た目になるのか楽しめることもグルメの心を掴むポイントです。 原宿の人気スイーツ「ロールアイス」の紹介まとめ くるくるロールアイスの専門店「ロールアイスクリームファクトリー」は日本で原宿だけでなく、仙台・大阪・名古屋にも店舗を構えています。 ぜひ動画でロールアイスの作り方をチェックしてみてください。

世界中から高い評価を集める「日本産ウイスキー」、人気の秘密は職人のこだわりにあった！ こちらの動画は「ANA Global Channel」が公開した「WHISKY - IS JAPAN COOL? WASHOKU - 和食 （ウイスキー）」です。 近年、ハイボールブームやNHKの連続テレビ小説「マッサン」の放送により、人気に火がついた日本産ウイスキー。 ウイスキーと一言で言っても種類はさまざま。 大きく分けて、スコッチ、アイリッシュ、バーボン、カナディアン、そしてジャパニーズ（日本産）と5種類あります。 たくさんの種類があるウイスキーの中でも日本産のウイスキーの人気は国内にとどまらず、世界中から高い評価を浴びています。 日本産ウイスキーは、注目の高さから入手が困難になっていたり、価格にも大きな差が出ています。日本のウイスキーがこれほどまで高い評価を得るようになったのは、職人の徹底したウイスキーへのこだわりがあったから。 日本のウイスキーの90年の歴史は職人のウイスキーへの情熱の積み重ねでした。 日本の職人のウイスキー造りへのこだわり 日本のウイスキーは「味と香りが素晴らしい」と、国際的なコンテストでもさまざまな賞を受賞しています。 そんな高評価を得ている日本のウイスキーの美味しさの秘訣は、職人のこだわりによるところがとても大きいと言えます。 動画で紹介されているサントリー名誉ブレンダーの輿水精一さんによると、ウイスキーの魅力は、樽で長いこと寝かせる熟成にあり、サントリー「響」は、日本でとれるミズナラの木で作った手作りの樽で原酒を長期熟成させているのです。 このミズナラの樽で原酒を寝かせることで日本のウイスキー独特の香りや味わいが生まれているのです。 木の樽で原酒を熟成させるということが、日本産のウイスキーの特徴を生み出すひとつの要因となっています。 日本産ウイスキー（ジャパニーズウイスキー）の種類 日本国内で作られている日本産ウイスキーにはどのような種類があるのか知らないという方も多いのではないでしょうか？ 日本産ウイスキーは主に3つの種類に分けられます。 ・モルトウイスキー　 日本産ウイスキーにおけるモルトウイスキーとは、原料に麦芽（モルト）だけを使用した、単式蒸留のウイスキーを指します。 味わいは力強く濃厚です。 ・グレーンウイスキー　 日本産ウイスキーにおけるモルトウイスキーは、原料にトウモロコシ、ライ麦などの穀類（グレーン）を使用した連続蒸留のウイスキーを指します。 くせのない飲みやすさが特徴。 職人のこだわりの詰まった日本産ウイスキー紹介まとめ 日本産ウイスキーについてもっと知りたいという人はぜひ動画をご覧ください。 職人のウイスキーへの情熱に触れることで、ウイスキーの深みのある味と香りがさらに美味しく感じられるかもしれません。

Learn How to Make Chasen Nasu From a Chef – Video Introduction This video, titled "[Eggplant Recipe] How to Make Chasen Nasu" (【茄子レシピ】茶筅茄子 作り方 一例), was uploaded by "Japanese cuisine channel." In this video, Hiroyuki Deguchi, a chef in Kumamoto, Japan, teaches use some useful Japanese cooking techniques. Chasen nasu (lit. "Tea Whisk Eggplant") is a common eggplant decorations used in Japanese dishes. It's difficult to find Japanese cooking recipes directly from Japan, but this chef shows in detail how to cut, and season small eggplants. Even if you can't understand Japanese, the video is easy to follow, and we'll also have a step-by-step guide below. You're sure to get hang of it in no time! Be sure to follow along with the video. Japanese Eggplants vs. Other Eggplants The Japanese word for eggplant is "nasu" (茄子). Compared to eggplants in other parts of the world, which are often round and have a harder skin, Japanese eggplants are characterized by their long, slender body and dark purple coloring. Japanese eggplants are similar to American eggplants in color, but are quite different than say, Chinese eggplants, which have a much lighter color. How to Choose an Eggplant Photo：Eggplant The chef in this video uses a small eggplant. The trick to knowing whether an eggplant is good is to check the color of the cut end of the calyx (the leafy portion at the top of the eggplant) after cutting the stem. The darker the color, the less fresh the eggplant is. Additionally, fresh eggplants are characterized by prickly thorns on the calyx, and smooth skin on the surface. Be sure to check these points when picking an eggplant. [Video] 0:09 - How to Tell if an Eggplant Is Fresh Preparation of the Eggplant Photo：Cutting the eggplant The next step is to prepare the eggplants. First, scrape off the thorns of the eggplant with a knife and cut off the tip of the calyx, then, cut off the calyx. At this point, put the kitchen knife blade on the calyx and slowly turn the eggplant without moving the knife to remove it. You can see a simple demonstration of this in the video. [Video] 0:46 - Preparing the Eggplant How to Cut Chasen Nasu Once you've finished preparing the eggplant, it's time to cut the eggplant into a tea whisk shape. Using your knife, cut the eggplant vertically towards the center. Continue to rotate the eggplant little-by-little, making cuts as close together as possible. Slices can be deep towards the eggplant’s center, or shallow depending on how you want to cut it. Make slices all around the body of the eggplant while leaving the head and bottom uncut. [Video] 1:46 - Decorative Cuts for Chasen Nasu Deep Frying the Eggplants Next, fry the prepared eggplants in oil at 180°C (355°F). It's important to let the eggplants fry steadily for about 2 minutes. From there, remove one from the oil and stick it with a skewer; if it goes in smoothly, it's well fried. Remove all of the eggplants from the oil and remove the excess oil to the best of your ability. Simmer the Eggplants in Warishita Sauce and Cool Them to Complete Photo：Warishita sauce Simmer the fried eggplants with warishita sauce prepared with the following ratio. Warishita Sauce: Dashi 5:Soy sauce 1:Mirin (cooking sake) 1:Sugar a pinch Simmer the eggplants in warishita sauce about one minute. Then, cover the pan with parchment paper and let them cool for about 30 minutes to let the flavor sink in. Finally, remove the eggplants from the pan. While holding the head of one of the eggplants, twist it to make it look like a bamboo tea whisk; do this for each eggplant. Place the eggplants in a bowl, pour dashi over them, and you're done! Decorative Eggplant Cuts for Tempura The video also introduces another decorative cut for small eggplants. Start by cutting a small eggplant in half. Then, using the tip of a knife, make vertical cuts on the eggplant. Finally, pat the body of the eggplant with the side of the knife; this will cause the eggplant to open into a beautiful fan-like shape. [Video] 2:56 - How to Cut Eggplant for Tempura The Different Varieties of Eggplants Photo：Different eggplant varieties Despite eggplants being known as summer vegetables in Japan, some people say eggplants are best suited for the fall. In general, eggplant season is from early summer to early fall in Japan, although there are some varieties that can be enjoyed starting in late April. Do you know of the different types of eggplants in Japan? First, there are the small eggplants shown in the video. "Konasu" (小茄子, lit. "Small eggplants") is the general term for eggplants that are around 3 inches long and weigh approximately 30 grams (1 ounce). Yamagata and Kyoto are two areas in Japan that are famous for their eggplants. Besides the simmered chasen nasu recipe we have seen, eggplant is often pickled in Japan as well. Karashizuke (a local specialty of Yamagata prefecture) made from eggplant goes great with rice! Another popular eggplant is Naganasu (長茄子, lit "long eggplants), which are often sold in supermarkets in Japan. This eggplant has soft flesh and is suitable for dishes like mabo nasu (fried eggplant with Chinese chili sauce). Marunasu and Beinasu, which are round in shape, are recommended for Miso Dengaku (a dish in which tofu, vegetables, etc. are skewered, grilled, and coated with a miso glaze) because of their tender flesh. Another famous eggplant is Mizunasu. This variety of eggplant is cultivated in southern Osaka. Their skin is thin and soft so they can be eaten raw, and they are known to be sweet and juicy. In addition, there are eggplants with a green skin called Aonasu and even a variety of eggplant called Shironasu, which has white skin. Chasen Nasu Eggplant Decoration & Recipe Summary Some of the recipes for chasen nasu are quick and easy to prepare in a microwave using a microwave-safe container and mentsuyu (a type of noodle sauce made with dashi, soy sauce, mirin, and sugar). It's very easy to make and convenient when you don't have a lot of time. That being said, we definitely recommend taking the time to recreate a professional flavor. You can also try cutting the eggplant into decorative shapes so it's a feast for both the eyes and mouth! We hope this easy chasen nasu eggplant recipe has sparked your interest in Japanese cooking!

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

Video introduction of “Kyokamo Hitsumabushi” at “Kyokamo Hitsumabushi Kamoshigin” in Kyoto City, Kyoto Prefecture, Japan. This video, titled "Kyoto Duck Hitsumabushi in Kyoto" (Kyoto duck Hitsumabushi in Kyoto - 京鴨ひつまぶし かもしぎん - 京都), was uploaded by "T-BOX Japan." The video begins with the grilling of premium Kyoto duck over charcoal, and then introduces the different ways to enjoy hitsumabushi. Kamoshigin – A Hitsumabushi Restaurant in Kyoto Kamoshigin, located near Kyoto Shiyakusho-mae Station on the Tozai Subway Line, is a restaurant where you can enjoy hitsumabushi and shabu-shabu hot pot using Kyogamo duck, a premium brand of duck from Uji, Kyoto. In the video, you can enjoy a close-up look at how the delicious duck hitsumabushi and oyakodon hitsumabushi are made, as well as the different ways to eat them. At night, the restaurant offers an extensive menu of shabu-shabu hot pot and seared sashimi, as well as courses offering smoked dishes. Reservations are not available for lunch, but can be made for dinner. On weekdays, a private, modern Japanese-style room can be reserved starting from groups of 6 people. We recommend this restaurant for those looking to try the famous Kyogamo duck of Kyoto. What is Hitsumabushi? Photo：Hitsumabushi, Nagoya, Aichi At Kamoshigin (京鴨ひつまぶし かもしぎん, Kyogamo Hitsumabushi Kamoshigin), hitsumabushi is made with kyogamo duck. Hitsumabushi is a dish that originated in Nagoya, and was made with eel. The basic way to eat Hitsumabushi is to first eat it over rice. The second way is to add condiments, such as wasabi, shredded seaweed, and chopped green onions. The third way involves pouring dashi over the rice, creating a type of ochazuke. The remaining one-fourth of the dish eaten in your preferred style, from those introduced above. Mouthwatering Kyoto Duck Hitsumabushi – A Generous Helping of Meat Source :YouTube screenshot The video introduces two lunch menus. The first is Kyoto Duck Hitsumabushi (京鴨ひつまぶし, Kyogamo Hitsumabushi). The dish begins with premium quality brand duck meat roasted over a charcoal fire. As you can see in the video, the duck meat is plentiful and protrudes from the bowl, and is sure to look great on Instagram for any foodies out there! [Video] 0:53 - Grilling Kyoto Duck Over Charcoal [Video] 4:40 - Delectable Kyoto Duck Hitsumabushi Their signature dish is ¥2,200, but if you think it's a bit too much food, there's a smaller version that you can order for ¥1,650. The waiter explains how to enjoy the taste by dividing the dish into four equal portions, just like you would for eel hitsumabushi. [Video] 5:07 - Staff Explaining How to Eat Hitsumabushi Oyakodon Hitsumabushi – Juicy Kyoto Duck & Refreshing Spring Onions Source :YouTube screenshot The next dish, Oyakodon Hitsumabushi is also introduced in the video. The duck meat cooked over binchotan charcoal and topped with a tender egg is looks extremely tasty! Since the oyakodon is also hitsumabushi, it's served with dashi broth at the end. The restaurant is open for lunch from 11:30 am, but please note that the restaurant closes once it is sold out. The Oyakodon Hitsumabushi costs ¥1,500. [Video] 10:50 - Oyakodon Hitsumabushi Summary of Kyoto Duck Hitsumabushi in Uji, Kyoto Kyogamo Hitsumabushi Kamoshigin is easily accessible, being just a one-minute walk from Kyoto Shiyakusho-mae Station on the Tozai Subway Line. It's also a 5-minute walk from Sanjo Station, making it easy to find even if you're visiting from a faraway place like Tokyo, or even from overseas. Check out the mouthwatering photos on Kamoshigin's Instagram page as well. After watching the video showing how Kyogamo Hitsumabushi is made, you're probably thinking about trying it. If you're visit Kyoto, we highly recommend trying the delicious duck dishes at this hole-in-the-wall, modern Japanese-style restaurant!

Video introduction of craftsmanship at Kyogoku Kaneyo, an eel specialty restaurant in Kyoto City, Kyoto Prefecture This video, titled "Kyogoku Kaneyo: A Grilled Eel Master in Kyoto｜the Art of an Eel Master Who Has Been Serving Grilled Eel for 58 Years" (５８年間ひたすら鰻を焼き続けた鰻爺の職人技「京極　かねよ」), was uploaded by "WAZAIRO." It showcases the artisanal skills of the chef, from how the unagi (freshwater eel) is prepared to how the fluffy Japanese omelette is placed on top. What Is Kabayaki? Photo：Eel kabayaki Kabayaki is a method of cooking used in Japan wherein long, thin, scaleless fish are skewered and grilled in a teriyaki style (grilled while covered in a sweet soy sauce marinade). In Japan, this style of cooking is mainly used to prepare eel, but is also used to cook a number of other fish. Records show that kabayaki has existed in Japan since at least the late 1,300s, although the cooking method was different than that of modern day kabayaki. Chawanmushi, the Perfect Umami Flavor to Go With Your Unagi Photo：Chawanmushi The video shows the atmosphere of the restaurant and you can hear all of the appliances, etc. used in the restaurant as well. The chawanmushi (Japanese steamed egg custard), which can be ordered for 600 yen, is a must-try. [Video] 0:45 - How Chawanmushi is Made Kansai-Style vs Kanto-Style Eel – The Different Styles of Eel in Japan After sitting in an ice bath for some time, the eels are then skillfully prepared by the chef. Although "Kaneyo" is a restaurant in Kyoto, they use the Kanto-style of preparing and grilling eels, known as "Edoyaki." Let's take a look at the differences between Kansai-style and Kanto-style eel. Kansai-style: The eels are opened from the belly, skewered without being steamed, and then grilled with the head still on the skewer and removed later. Kanto-style: The eels are opened from the back, steamed, skewered, and the head is removed before grilling. In the video, the eel is dexterously skewered and steamed by the chef. The steamed eel is dipped into the sauce and then broiled. The eels are grilled rapidly, with the cooking conditions carefully monitored by the skilled chef. [Video] 2:04 - Preparing and Cooking Eel What is Kinshi-don? The Specialty of Kyogoku Kaneyo Photo：Kinshi-don kinshi-don is the signature dish of Kyogoku Kaneyo, but what is it exactly? Kinshi-don refers to an eel bowl with a fluffy Japanese egg on top. In the video, you can see how the fluffy egg is cooked between two stoves with different heat levels, adjusting the heat to get the perfect omelette. The resulting dish, with a large, fluffy egg protruding from the bowl is both photogenic and delicious! Underneath the egg you'll find the perfectly cooked eel. Peeling back the egg to see the delicious eel underneath is part of what makes this dish such a treat. [Video] 15:40 - Cooking the Egg Used for Kinshi-don A Summertime Eel Eating Tradition in Japan Photo：Unaju Eel is known to be rich in vitamins, and as such, it became tradition to eat it during the summer months to ward off the fatigue caused by Japan's hot summers. The most common day for this is Doyo no Ushi no Hi, or "The Midsummer Day of the Ox." In 2023, this day falls on July 30 (Mon.). If you're looking to try some tasty Japanese eel, consider trying it on a hot summer day to beat the heat! Unagi vs Anago: The Different Types of Eel in Japan Photo：Anago (conger eel) sushi There are two types of eel commonly eaten in Japan: unagi and anago. Unagi is a freshwater eel, whereas anago (conger eel) is a saltwater eel. In terms of flavor, unagi (うなぎ) is known to have a richer flavor, while anago are said to have a lighter flavor. Because of this, unagi is often prepared in a kabayaki style, while anago is often steamed or prepared as tempura. As for nutrients, unagi generally has far more vitamins than anago. Kyogoku Kaneyo, a Restaurant in Kyoto You Don't Want to Miss! Kyogoku Kaneyo is located in downtown Kawaramachi, in the Nakagyo Ward of Kyoto. Founded in the early Taisho period (1912-1926), the restaurant boasts a traditional Japanese atmosphere and the same delicious taste, with eel grilled using a secret sauce that has been passed down for 100 years. The superb dishes have even earned it a spot in the Kyoto Michelin Guide. The second-floor tatami room has a relaxing atmosphere, and yose performances are held there each month. If you're into rakugo and other Japanese performance arts, we recommend checking it out. ◆Kyogoku Kaneyogura◆ 【Address】456 Matsugaecho, Nakagyo Ward, Kyoto, 604-8034 【Telephone】075-221-0669 【Closed】Closed on Wednesdays 【Parking】No private parking lot, please use a nearby paid parking lot 【Access】 -From JR Kyoto Station, take the No. 5 city bus to Kawaramachi Sanjo (河原町三条) and walk 2 minutes. -A 5-minute walk from Kyoto City Hall on the Tozai Subway Line -A 5-minute walk from Sanjo Keihan Station on the Keihan Main Line

This video, titled "Curry Udon Recipe - Easy to Make Japanese Style Curry Udon Using Leftover Curry" (残ったカレーで簡単に出来る和風カレーうどんの作り方 |Curry Udon recipe), was released by "otakufoods." The video shows how to make curry udon noodles from leftover curry. Many children and adults love curry, but it tends to have leftovers the next day. The method introduced in the video is a quick and easy way to make delicious curry udon noodles. Another key to the deliciousness of the curry udon noodles is to thicken it with potato starch. After adding fried tofu and green onions it becomes a must-try dish! Check it out in the video!

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

Beer, shochu, wine, sake, whiskey, cocktails... conquer the spirits of Japan! In this video, Jack Maxwell of the Discovery Channel introduces the alcohol of Japan, touching on the history and the people of the region. From 00:13, they're at Hakone Kowakien Yunessun, enjoying not wine or sake, but rather, a bath. From 02:32 they take a visit to the Tomozuna stable. From 03:44 they enjoy sake at Chanko Nabe Kai with the wrestlers of the Tomozuna Stable. From 06:25 they observe ice making at the warehouse of Chuoreito Industries. From 07:04 they enjoy cocktails made with ice from Chuoreito Industries at Bar High Five, run by the same company. At 12:39, Jack Maxwell, who has moved to the Kansai region, gets his portrait painted at a portrait shop. From 13:39 he experiences a Japanese drinking party with his friend Mark, toasting with shochu and beer. From 18:43 he visits the Konishi Sake Brewery. His first time experiencing hirezake. From 27:00 he experiences a traditional Japanese festival at Sumiyoshi Taisha in Osaka. At 33:49 he visits the Suntory Yamazaki Distillery and tries different whiskeys. In the video, there were many different types of alcohol, not only to drink, but also to enjoy taking a bath with, for use in Shinto ceremonies, as sacred wine, and enjoying fillet wine made from pufferfish fillet, which is poisonous. Be sure to check out the video to see all the different types of alcohol and interactions with the locals of Japan!

This video, released by "National Gourmet Tours of Japan" (日本全国食い倒れグルメツアー), is titled "[Vlog｜Gourmet] Miura Udon in Fujikawaguchiko Town｜The Secret to Its Taste Is Its Strength｜Exquisite Yoshida Udon [Food Porn]" (【vlog｜グルメ】富士河口湖町のみうらうどん　コシの強さが美味さの秘訣　絶品吉田うどん【飯テロ】). This video shows Miura Udon in Fujiyoshida, Yamanashi Prefecture. It's so popular that people line up before the restaurant opens. Their noodles are characterized by their strength, and the overall price is reasonable. The most popular item on the menu is the udon noodles, but there's also tenkasu on the table that you can add as you please. Check out the video to see what the restaurant is like!