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Video article 14:16
A sushi chef who loves Edomae conger eel, his passion for ingredients and techniques, and his commitment to Japanese cuisine. The secret of why it is loved by foreigners is revealed in an interview with a craftsman at the famous sushi restaurant "Sushi Kappou Ueda" in Ginza, Chuo-ku, Tokyo!
Food & Drink Traditional Culture- 356 plays
- YouTube
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 article 4:05
Amezaiku: The Japanese Art of Candy Sculpting Is a Living Tradition Handed Down Since the Edo Period. Check out the Amazing Craftsmanship in Shaping Maneki-Neko!
Food & Drink- 261 plays
- YouTube
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/ -
Video article 2:35
Kamaboko - A Local Specialty of Imizu City, Toyama. The Elaborate Decorations Are So Beautiful You’ll Hesitate to Eat Them!
Food & Drink Life & Business- 243 plays
- Vimeo
Imizu City's Kamaboko This video, titled "Shinminato Kamaboko- Imizu City, Toyama" (新湊かまぼこ -富山県射水市- Shinminato Kamaboko -Imizushi,Toyama,Japan-), was produced by "_kashi77." It shows the manufacturing process of kamaboko (fish cake), a local specialty of former Shinminato, Imizu city, Toyama, in the Hokuriku region. Kamaboko is a kind of "kneaded paste product" that is made by making white fish meat into surimi (minced meat) and then kneading it. It's also a Japanese food used in New Year's dishes for New Year's celebrations. In this way, it is an indispensable and popular Japanese food. Cod, shark, golden threadfin, wrasse and other white fish are used as ingredients; however, "Shinminato Kamaboko" uses surimi made from tile fish to enhance the flavor of the minced meat. It's called "Kamaboko" when steamed, "chikuwa" when baked, and "satsuma-age (a type of tempura) when fried and eaten. The origin of the word kamaboko comes from wrapping the surimi around a bamboo stick in a tubular shape. Because the shape resembled the ear (boko) of a cattail (kama), it came to be called "Kamaboko." Making Kamaboko Source :YouTube screenshot Here, we'll introduce how kamaboko are made. 1. Preparation Cut the raw fish into three pieces, removing the bones, innards, and skin. 2. Cut it up into smaller pieces Finely chop it with a knife. 3. Soak in water Soak the minced fish in water to get rid of the odor This is an important part of the process to bring out the elasticity of the kamaboko. 4. Drain Remove water from the fish until it is dried. 5. Surimi Grind it down finely. 6. Seasoning Season with salt, egg whites, and other ingredients. 7. Molding There are different types of kamaboko such as "Ita Kamaboko," which involves molding the ingredients into a half cylindrical shape, onto a small board made of wood such as cedar; and "Sumaki Kamaboko," which involves wrapping straw around the ingredients. As you can see at 0:12 in the video, each Kamaboko is made by hand, one by one, into the shape of a fish. 8. Steam The kamaboko is then steamed. This can be seen at 0:55 in the video. 9. Decorate As you can see at 1:06 of the video, they decorate the steamed kamaboko with colors, such as the pink of a sea bream and other colors and patterns. More About Kamaboko In Toyama Prefecture, kamaboko is famous as a gift for celebratory occasions, and it is used as a gift for engagement ceremonies and wedding receptions. In addition, kamaboko is often presented at births and milestones in life, such as entrance exams, graduations, coming of age ceremonies, housewarmings, and at Buddhist ceremonies. It is said to be customary to cut kamaboko that was received as a wedding gift and to distribute it to people who are close to you and to neighbors in order to share the joy. Toyama prefecture’s consumption of kamaboko is said to be the 6th highest in Japan. Kamaboko is often given as an end-of-the-year gift or present and it's possible to purchase it from online retailers such as Amazon or Rakuten. Fishing and Cuisine Around Imizu City Photo:Firefly squid with vinegar miso Toyama prefecture, where Imizu city is located, is home to Toyama Bay where you can catch delicious and nutritious seafood. The seafood caught in Toyama Bay consists of, white shrimp, firefly squid, and yellowtail caught in the cold season. Himi’s cold season yellowtail is rich in fat and melts in your mouth. Himi's yellowtail is a gourmet's delight, with its fatty, melt-in-your-mouth taste. Trout sushi is another popular local specialty in Toyama. Summary of Kamaboko, the Local Specialty of Imizu City, Toyama Japan has its own unique culture that has been nurtured by the customs of each region. Kamaboko, a craft perfect for celebrations, is a tradition in Imizu City, Toyama and Miyagi Prefecture. The Shin-Minato Hikiyama Festival, which heralds the arrival of autumn in Imizu City, Toyama Prefecture, is introduced at 2:02 in the video. This festival, along with kamaboko, is part of traditional culture that has been handed down through generations in Imizu city. What did you think of Izumi's kamaboko? At Yume Terrace Kaiou, a museum of food and health in Imizu City, around 40 different kinds of kamaboko, such as kelp-wrapped kamaboko and sea bream-shaped kamaboko, as well as local marine products and healthy teas, are available at reasonable prices. You can also visit the kamaboko factory that shown in the video, and experience making kamaboko yourself. At the Yume Terrace Kaio, there are no restaurants or cafes, so you will not be able to have lunch; you can buy some kamaboko as a souvenir and eat it to keep yourself nourished. A popular souvenir is the kamaboko chips. When you visit Toyama prefecture, be sure to try the Shinminato Kamaboko introduced in the video! -
Video article 7:37
The Owner of the Famous Oden Restaurant "Otafuku" in Asakusa, Tokyo Talks About the Popular Food "Oden" Which Has Been Loved by the People of Japan Since the Edo Period! You'll Be Amazed at the Selection of Oden That Can Be Found Throughout Japan!
Food & Drink- 326 plays
- YouTube
Introducing the Traditional Japanese Food "Oden"! This video, titled "ODEN – IS JAPAN COOL WASHOKU," introduces the traditional Japanese food "Oden." It was created by "ANA Global Channel." The video introduces Sakae Funadaiku (舩大工栄), the owner of the oden restaurant "Otafuku" in Asakusa, Taito ward (台東区), Tokyo. From 2:01 in the video, you can take a look at the delicious oden being served at Otafuku. What Kind of Dish Is Oden? Photo:Oden Oden dates all the way back to the Muromachi period (1336 AD-1573 AD). A dish known as "Tofu-dengaku" (豆腐田楽) became popular amongst the people of that time and eventually became the "Oden" known and loved today. Sakae Funadaiku shares more about the history of oden starting from 0:50 in the video. Oden is a comfort food that has gained popularity over the years and is commonly sold in Japanese izakaya and at food stands called "Yatai." In recent years, the number of convenience stores selling oden is on the rise. You can also purchase the ingredients yourself and prepare oden at home. There are many recipe sites online such as "Cookpad" where you can learn how to make oden. We highly recommend giving this low calorie yet highly satisfying dish a try! How To Make Oden Photo:Oden Oden is a popular hot pot dish that contains a variety of different ingredients. These often include daikon, konjac, boiled egg, atsuage (thick, deep-fried tofu), satsuma-age (deep-fried fish cakes), hanpen (pounded fish paste), tsumire (fish dumplings), ganmodoki (fried tofu fritter made with vegetables) and chikuwa (tube-shaped fish paste cake). There are some areas that also include beef sinew and chikuwabu (tube-shaped wheat cake). Slowly simmering the ingredients over a long period of time is what makes oden so delicious! Try Different Kinds of Oden All Over Japan! Photo:Shizuoka oden The seasonings and ingredients used to make oden vary depending on which area of Japan you are in, so you can enjoy comparing the different flavors of each region! You can try the Kansai-style tsuyu sauce-based oden or the characteristically dark broth of Shizuoka-style oden! In Hokkaido, it's common to eat miso oden in the summer! There is also a popular anime and story book character in Japan based on oden called Oden-kun (おでんくん)! Summary of Oden Photo:Oden This introductory video is packed full of oden footage that will leave your mouth watering! Oden can be enjoyed for either lunch or dinner as well! If you are interested in trying oden, check out some restaurant reviews and hours online and visit a restaurant to try it for yourself! The next time you go traveling in Japan, definitely check out the traditional Japanese dish "Oden" which has been loved by the Japanese people for hundreds of years! -
Video article 5:59
High-Speed Mochi Pounding by Japan's Fastest Mochi Master
Food & Drink Celebrities- 312 plays
- YouTube
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/ -
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- 257 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 17:12
Watch Closely as the Chef of RyuGin, a Japanese Restaurant in Roppongi, Tokyo, Creates Exquisite Cuisine Worthy of Being Called Works of Art!
Food & Drink- 228 plays
- YouTube
Akamutsu Cuisine "Ryu-Rin" Video Introduction at Ryu-Gin, Minato-ku, Tokyo This video, titled "Nihonryori RyuGin 2012" (日本料理 龍吟 龍鱗2012), introduces the amazing cuisine of Nihonryori RyuGin, a Japanese restaurant in Roppongi (*"NihonRyori" (日本料理), means "Japanese Cuisine" in Japanese*). The video was produced by Tokyo Gastronomy. Chef Seiji Yamamoto of RyuGin, a Japanese restaurant in Roppongi, presents his artistic fish dish, Ryurin, at the World Culinary Summit in Spain. Check out the masterful cuisine prepared in the video! Preparing the Delectable Seaperch Source :YouTube screenshot RyuGin's Chef Seiji Yamamoto uses blackthroat seaperch, which is fatty and juicy, with even its bones and scales being edible. Blackthroat seaperch, called "akamutsu" (赤むつ) in Japanese, is also called "nodoguro" (のどぐろ, lit. black throat) in Japanese, due to its black mouth, and is the finest seafood available from the Sea of Japan. Bringing out the flavor of the ingredients with simple cooking methods, such as frying and grilling, shows the artisanal techniques of Japanese cuisine. Chef Yamamoto has analyzed the traditional Japanese method of cooking dried fish over open flame and has incorporated umami by drying and maturing ingredients to create the pinnacle of Japanese cuisine. At 0:26 in the video, you can see the fish being neatly scaled, and at 0:58, filleted with the utmost precision. After the fish is dried, it's fried in oil. This can be seen at 12:47 in the video, and the finished product is shown at 14:50. Learn How to Make This Delicious Traditional Dish Source :YouTube screenshot Japan is home to numerous Japanese restaurants and fine dining establishments. You can also find delicious Japanese cuisine, historic ryokan, ryotei, and restaurants in every corner of the country. Restaurants serving Japanese cuisine use carefully selected local ingredients and pay close attention to details, from the preparation process to cooking methods. At some Japanese restaurants, you can observe the chef's knife work up close. If you're visiting Japan from abroad, we highly recommend dining at a Japanese restaurant and enjoying traditional Japanese food culture. Summary of Japan's Finest Cuisine Source :YouTube screenshot In this article, we introduced you to the artisanal skills of chef Seiji Yamamoto at the Japanese restaurant RyuGin, who made the beautiful dish Ryurin using blackthroat seaperch. You can enjoy artistic masterpieces like the one shown in the video at the many fine dining restaurants in Japan. When you go to a Japanese restaurant be sure to go over the menu and find what's right for you. You're sure to enjoy a great meal with lots of delicious local ingredients! ◆RyuGin|General Information◆ 【Address】7F Tokyo Midtown Hibiya, 1-1-2 Yurakucho, Chiyoda-Ku, Tokyo 100-0006 【Access】Directly connected to Hibiya Station via the Tokyo Metro Chiyoda Line, Hibiya Line and Toei Subway Mita Line 【Hours】17:30 - 23:00 【Closures】Irregular 【Telephone】03-6630-0007 【Official Website】Nihonryori RyuGin|日本料理 龍吟 http://www.nihonryori-ryugin.com/ 【Yelp】RyuGin|龍吟 https://www.yelp.com/biz/%E9%BE%8D%E5%90%9F-%E6%B8%AF%E5%8C%BA -
Video article 15:03
The Art of Eating! Video demonstration of Japanese wagashi! Taste wagashi filled with the hospitality of Kyoto's long-established “Tsuruya Yoshinobu” in Chuo-ku, Tokyo!
Food & Drink- 356 plays
- YouTube
Introduction of video demonstration of “Tsuruya Yoshinobu Tokyo Branch”, Kyoto's long-established Kyoto confectionery store located in Chuo-ku, Tokyo. This video, titled "JAPANESE CANDY ART Incredible WAGASHI Traditional Sweets Tokyo Japan," was created by "Travel Thirsty." The video shows the traditional preparation process of fresh confectionaries by the long-established confectionary shop "Tsuruya Yoshinobu" in Nishijin, Kyoto at their Tokyo branch. "Namagashi," which are made by wrapping red bean paste and shaping it into seasonal flowers and fruit shapes, are highly regarded for their beautiful appearance. Recommended Products of Yoshinobu Tsuruya Introduced in the Video Source :YouTube screenshot The confectionaries of Tsuruya Yoshinobu, a long-established Japanese confectionary shop established in 1803, are filled with the Japanese spirit of hospitality. Tsuruya Yoshinobu's "Yu-Mochi" is made of Gyuhi (a kind of rice cake made from glutinous rice flour) and has a Yuzu fruit flavor. It won the prize in the Gift Packaging Award at the Japan Packaging Contest held by the Japan Packaging Institute. Fukuhauchi is a confectionary made of Momoyama dough wrapped with white bean paste, and is said that it was purchased by Empress Shoken at the end of the Meiji Period (around 1867). Other popular items include Yokan, Kohakuto, shaved ice, Kyokanze, and arrowroot-flavored Ogura Zenzai. In addition to Tsuruya Yoshinobu's Tokyo branch shown in the video, they also have their flagship store in Kyoto that sells sweets that can only be tasted in Kyoto, so be sure to keep an eye out for them if you're visiting the Kyoto branch. The Tsuruya Yoshinobu Main Shop Source :YouTube screenshot The Tsuruya Yoshinobu main shop was built in 1992 in the style of a traditional Kyoto "Machiya" (townhouse). The building is characterized by a traditional Japanese Sukiya-style architecture. At the entrance of the main shop, there is a large signboard with the symbolic Kyoto specialty "Yu-Mochi," and in the entrance window, there's an Omotenashi display for welcoming customers. There are a lot to enjoy. There is also a tea room, a tea garden, a tea house, a resting place, a tea room called "Kayu-Jaya," a resting place, a tearoom called "Yu-shin," and a cedar door painting called "Tancho-tsuru" (丹頂鶴, "Red-crowned Crane") by Atsushi Uemura. At the "Kayu-jaya" demonstration counter, the artisans themselves will demonstrate how wagashi are made. This video shows demonstrations of Wagashi making, such as chestnut confectioneries at 0:18 and beautiful confectioneries that look like cherry blossoms at 7:04. All of them look so beautiful that it's hard to even eat them. Buying Confectioneries From Tsuruya Yoshinobu in Tokyo Source :YouTube screenshot In 2015, the Tsuruya Yoshinobu IRODORI shop opened at Kyoto Station, Hachijoguchi. In this shop, they offer a "to-go" option for some of the products. This is perfect if you're traveling on the Shinkansen. Thanks to their Tokyo branch shown in the video you can buy the famous confectioneries from Nishijin, Kyoto, in Tokyo. There's even a Japanese confectionery café in Nihonbashi (日本橋), so consider stopping by if you're looking for a place to take a break. Summary of Tsuruya Yoshinobu Source :YouTube screenshot The wagashi featured in the video are beautiful and taste amazing. They also look great on Instagram! Be sure to check out the video if you still haven't yet, as you can see the awesome skills of the chefs as the make traditional Japanese confectionaries. ◆Tsuruya Yoshinobu Tokyo Branch|General Information◆ 【Address】1-5-5, Nihonbashi Muromachi-cho, Chuo-ku, Tokyo, 103-0022 【Access】Directly connected to the underground station of Mitsukoshimae Station via the Tokyo Metro Hanzomon and Ginza Lines (Exit A6). 【Hours】First Floor Shop 9:00-18:00; Second Floor Kayu-jaya / Rest Area 9:30-18:00 (last order 17:30) 【Closures】First Floor shop: Closed on New Year's Day / some Wednesdays ※Closed every Wednesday from September to November Second Floor Kayu-jaya / Rest Area: Closed every Wednesday (Open on national holidays) 【Phone】075-441-0105 ※The hours of operation may have changed, so please check before you visit. 【Official Website】Kyo-Kasho Tsuruya Yoshinobu Official Online store https://www.tsuruyayoshinobu.jp/shop/pages/en_about.aspx -
Video article 7:44
Shabu-shabu, a Popular Japanese Menu Item, Wows the Palates of New York Foodies! The Female Chef of Shabu Shabu Macoron, a Japanese Restaurant in New York City, Talks About Her Passion for Shabu-shabu!
Food & Drink- 109 plays
- YouTube
A Look at the Japanese Hot Pot Dish Shabu Shabu Omakase This video, titled "Chef Mako Okano Serves the World's Only Shabu-Shabu Omakase — Omakase," was released by "Eater." The video introduces Mako Okano, a female chef at a Japanese restaurant in New York that offers "Shabu-shabu," a Japanese style hot pot dish, in an "Omakase" format. Introduced in the video is the Japanese restaurant "Macoron," a new style "Shabu-shabu" restaurant in New York where Mako Okano cooks dishes using traditional Japanese ingredients while guests enjoy the show from their counter seats. Shabu-shabu - Original Japanese Cuisine Photo:Shabu-shabu "Shabu-shabu" is a Japanese dish in which thinly sliced meat is dipped in a pot containing soup stock to cook, and then dipped in ponzu or sesame sauce. In addition to meat, vegetables, tofu, and other ingredients are also boiled and then dipped in sauces creating a delicious assortment of flavors. It's said that the name comes from the onomatopoeia "shabu-shabu," which is the sound the meat makes while being pulled through the soup stock while held with chopsticks. "Shabu-shabu" is popular as a Japanese gourmet food, and it is a popular dish you can enjoy at Japanese restaurants as well as at home, with family and friends gathered around the pot. In Japanese shabu-shabu, there is no person designated to do the cooking, rather, each person "shabu-shabus" (dips the meat into the pot) and eats their desired portion. Mako Okano's Original "Shabu-shabu Omakase" Source :YouTube screenshot The dishes offered by Mako Okano start with appetizers, such as "Dashimaki Tamago" (a type of Japanese rolled omelet), abalone, yuba (tofu skin) and raw sea urchin, and tofu that is cooked via shabu-shabu. After that, the main Wagyu beef shabu-shabu is served with vegetables. This can be seen from 1:30 in the video. Mako Okano dips the thinly sliced meat of A5 or A4 ranked beef, which has the highest balance of lean and fat, several times in the boiling soup stock and serves it to customers after it's perfectly cooked. There are 4 types of sauces used in addition to the major Japanese ponzu and sesame sauces. The course is also original in that it's finished with soba noodles made by Mako Okano, who has worked at a soba restaurant herself. Soba is also one of the representative gourmet foods in Japan. Summary Shabu Shabu Macoron - A Popular Shabu-shabu Restaurant in New York Source :YouTube screenshot Mako Okano points out that the charm of her original Japanese shabu-shabu is that boiling the meat removes excess fat, so that the stomach doesn't feel heavy after eating it, and it also doesn't leave you feeling lethargic. Mako Okano also mentions that she wants to combine Japanese soba with shabu-shabu as it's good for one's health. By using Japanese ingredients and shabu-shabu recipes outside of Japan, she's able to share Japan's delicious cuisine with the world. -
Video article 7:07
The Amazing Skills of These Okonomiyaki Chefs Will Blow You Away! Check Out the Eye-Popping Craftsmanship That Goes on at These Japanese Festival Stalls!
Food & Drink Shopping- 407 plays
- YouTube
The Incredible Skills of Okonomiyaki Chefs This video about Hiroshima style Okonomiyaki is titled “An Okonomiyaki Stall Bringing in Droves of Fans/2018/Craftsmanship/Street Food Japan Okonomiyaki" (その場でファンが出来るお好み焼き屋さん 2018 職人芸 Street Food Japan Okonomiyaki). The chef from the Okonomiyaki stall introduced in the video, is a full-fledged pro when it comes to making large amounts of Hiroshima style and Kansai style Okonomiyaki. Many customers gathered to see the outstanding performance, attracted by the delicious smell of the Okonomiyaki. Besides the incredible performance, the reason why Okonomiyaki is so popular is because of the relatively low prices and the filling nature of the delicious snack. Many people are impressed by the amazing performance of making Okonomiyaki. Check out the video to see the quick hands of this chef as he prepares Kansai/Hiroshima style Okonomiyaki. The performance is quite impressive. You'll probably want to see it in person after watching the video. What Kind of Food Is Okonomiyaki? Ingredients and How It's Made! Photo:Hiroshima style Okonomiyaki Okonomiyaki is a traditional Japanese food, and has been a soul food for many people for a long time. Okonomiyaki was created in Tokyo sometime between 1926 and 1941. The recipe is very simple- You simply mix all the ingredients and cook it on a teppan (iron grill/skillet) or in a pan. Later on, the custom spread from Tokyo to the Kansai region. There are two kinds of Okonomiyaki: Kansai style (Osaka area) and Kanto style (Tokyo area). What you see in the video is called Kansai style Okonomiyaki. Kansai style Okonomiyaki is made by mixing minced cabbage and batter together and cooking it on an iron pan. However, some people make it differently by flattening the batter on the iron pan and putting the cabbage on top. Modanyaki is a different type of Okonomiyaki that involves putting noodles into the mix. Modanyaki is also very popular in Japan. The recipe is pretty simple. Use flour and water to make a batter, and mix it with minced cabbage and Yamaimo (Japanese yam). From there, cook the ingredients on the iron plate after greasing it with cooking oil, adding sliced pork, noodles, green onions, eggs, and other delicious ingredients. You can simply put whatever ingredients you like in Okonomiyaki. Some other popular ingredients are seafood, cheese, and mochi (rice cakes). Once you've finished making the okonomiyaki, season it with okonomiyaki sauce, fish flakes, and dried green seaweed. Many people prefer mayonnaise on their Okonomiyaki. The most common way to eat Okonomiyaki is to cut it in small pieces using the spatula, so that it can be shared amongst friends. For the Okonomiyaki from a festival stall (like the one in the video), use chopsticks to cut the Okonomiyaki. Takoyaki, and Monjayaki are 2 popular foods in Japan similar to Okonomiyaki. The video shows viewers the entire process of making Okonomiyaki, from greasing the iron plate, to flattening the batter and adding ingredients such as sliced pork and cabbage. One of the most impressive scenes can be seen at 1:54, when the chef flips each Okonomiyaki one by one in quick succession. He's making 30 Okonomiyaki at once! Be sure to check out the video to see a detailed look at how Okonomiyaki are made. Japan's Popular Festival Stalls! Source :YouTube screenshot No festival is complete without getting some food at a local stall. And the taste of freshly made okonomiyaki from a stall is totally different from what you'd make at home. There are actually a lot of tourists who visit Japanese festivals just to enjoy different foods and see the amazing skills of the chefs. In this video, we showed you the craftsmanship of the Kansai-style and Hiroshima-style okonomiyaki attracting large crowds. This Okonomiyaki stalls are very popular and often attract large lines of people. Don't be surprised when you're not the only one excited to buy this delicious treat. Summary of Japan's Delicious Okonomiyaki Trying different food at festival stalls is an inseparable part of Japanese festival culture. There are a lot of different food stalls at Japan's festivals where you can see the professional skills of chefs. The amazing skills of Japan's Okonomiyaki chefs is a must-see! This video offers a new way to enjoy the festivals- watching the craftsmanship of japan's food stall chefs! If you want to see the craftsmanship behind Japan's food stall culture, or if you want to try the mouth-watering okonomiyaki for yourself, be sure to hit up one of Japan's festivals! -
Video article 17:22
Tonkatsu - A Popular Japanese Dish That Rakes in Customers! A Look at the Crispy, Juicy Dishes of Fujiki Ningyocho in Chuo, Tokyo!
Food & Drink- 175 plays
- YouTube
The Popular Japanese Cuisine, Tonkatsu! This video, titled "Japanese Food - FRIED PORK CUTLET Tonkatsu Tokyo Japan," was released by "Travel Thirsty." It introduces the popular Japanese dish, tonkatsu. Tonkatsu is one of the most popular gourmet dishes in Japanese cuisine. Fujiki Ningyocho, a tonkatsu restaurant in downtown Ningyocho, Tokyo, is a famous restaurant with a long history where you can enjoy traditional tonkatsu. If you want to enjoy the best in Japanese cuisine, Fujiki Ningyocho is a must-visit tonkatsu restaurant, and has become one of the most popular gourmet spots in Tokyo. How the Popular Japanese Dish, Tonkatsu, Is Made! Photo:Tonkatsu A popular menu item at Fujiki Ningyocho is the standard roast pork cutlet set meal. Fujiki Ningyocho's tonkatsu is characterized by the use of thick slices of pork loin, which can be seen at 0:21 in the video. The pork is sliced into stringy strips with a knife, dipped in flour, beaten eggs, and sprinkled with bread crumbs, and then fried in oil to give it a crispy outer layer. A good tonkatsu is usually served with a generous helping of shredded cabbage. There are many Japanese restaurants in the country that serve delicious tonkatsu, so be sure to try out a bunch to find which one you like best! Popular Menu Items at Fujiki Ningyocho Source :YouTube screenshot Three types of brand-name pork are used at Fujiki Ningyocho: Mizuho Imo pork from Ibaraki Prefecture, Aino natural pork from Mie Prefecture, and Iwachu pork from Iwate Prefecture. The pork is carefully selected for gourmet customers and expertly prepared by professional chefs to make the pork tender and juicy. Fujiki's signature large bone-in tonkatsu, seen at 9:24 in the video, is a gourmet specialty, and the melt-in-your-mouth meat just falls right off the bone. Other popular dishes include pork cutlets and pork sauté prepared with carefully selected ingredients. Summary of the Exquisite Tonkatsu a Fujiki Ningyocho Photo:Tonkatsu In addition to Fujiki Ningyocho featured in the video, there are many more delicious tonkatsu restaurants in Tokyo that have been around since the city's establishment. If you want to experience the Japanese food culture that has become a large part of Japanese culture, stop by Fujiki Ningyocho, a famous tonkatsu restaurant in Tokyo, for lunch! ◆Fujiki Ningyocho|Store Information◆ 【Address】1 Chome-5-14 Nihonbashiningyocho, Chuo City, Tokyo 103-0013 【Access】A 3-minute walk from Ningyocho Station off the Asakusa Subway Line and Hibiya Line 【Hours】[Lunch] 11:30 - 15:30, [Dinner] Mon. – Fri. 17:00 - 22:00, Sat. Sun. Holidays 17:00 - 21:30 【Closures】None 【Parking】None 【Telephone】03-6667-0559 【Yelp】Fujiki Ningyocho (富士喜 人形町) https://www.yelp.com/biz/%E5%AF%8C%E5%A3%AB%E5%96%9C-%E4%BA%BA%E5%BD%A2%E7%94%BA-%E4%B8%AD%E5%A4%AE%E5%8C%BA -
Video article 7:50
Meet the Sushi Chef at the 2 Michelin-Starred Sushi Ginza Onodera New York! An in-Depth Look at the Secrets of the World-Renown "Washoku" Culture!
Food & Drink Celebrities- 192 plays
- YouTube
Introducing a NYC Sushi Chef! This video, titled "Chef Masaki Saito’s Fish Aging Techniques Earned Him Two Michelin Stars — Omakase Sushi," was produced by "Eater." The video features an interview with a sushi chef active in New York City! The culture of Japanese food is now popular all over the world, with things like sushi and kaiseki cuisine. In fact "Washoku" has been registered as a UNESCO Intangible Cultural Heritage. Now, this food culture is spreading worldwide. In the business world, having lunch meetings over healthy Japanese food has become a common practice. In this video, we'll introduce a sushi chef from "Sushi Ginza Onodera New York" while exploring the essence of Japanese cuisine. After watching this video, you'll understand why Japanese cuisine is loved all over the world. Sushi - The Representative of Japanese Cuisine Photo:Sushi Sushi is a traditional Japanese food that combines vinegar rice with seafood. It has a long history, and was first created around 4th century BC by the people of Southeast Asia. The people of that time preserved fish using fermented rice, leading to the first rendition of sushi. There are numerous types of sushi, including: nigiri sushi, hand-rolled sushi, inarizushi, chirashizushi, gomoku sushi, barazushi, oshizushi (pressed sushi), chakin sushi, temari sushi, sousaku sushi (creative sushi), narezushi, datemaki sushi, futomaki sushi, shima sushi, sasamaki sushi, funazosuhi, kakinoha sushi, meharizushi, mackerel sushi, matsumae sushi, Osaka sushi, battera, raw sushi, warm sushi, dodomese, inakazushi, sakezushi, and more! Sushi is made with different methods and ingredients all over Japan, with various areas having their own specialty sushi. In Japan, there are many popular sushi restaurants in areas where fresh fish is easily available. These areas include Hokkaido, Tsukiji and Ginza in Tokyo, Toyama Prefecture, Kanazawa in Ishikawa Prefecture, Fukuoka City, and more. Upon hearing the word "sushi," many people think of long-established luxury sushi restaurants, and start worrying about their wallet. However, there are actually many conveyor belt sushi restaurants, which are popular for their cheap prices. Popular sushi ingredients include medium fatty tuna, salmon, onion and tuna, salmon roe, sea urchin, and seasonal fish. What's your favorite sushi ingredient? Do note that there is a unique etiquette when it comes to eating sushi, as well as specialized terms with rice being called "shari" (シャリ), and ginger called "gari" (ガリ). Masaki Saito, the New York Sushi Chef Whose Restaurant Boasts 2 Michelin Stars Source :YouTube screenshot This video introduces chef Masaki Saito of "Sushi Ginza Onodera New York." He talks about the essence of sushi which he tries to bring across in his restaurant. Saito was born in Hokkaido, and has been familiar with seafood since he was a child. You might even say that it was predestined that he become a sushi chef. That might sound like an exaggeration, but if you watch the video you'll probably think so too! Many people in Japan think that sushi is merely a combination of vinegar rice and slices of raw fish. However, in actuality, the original edomae sushi required a lot of effort to marinate kombu (kelp), pickle side dishes, and roast ingredients. What's more is, it takes a lot of skill and effort not to spoil the raw flavor of the ingredients. This is the essence of the craftsmanship that can only be found in Japanese cuisine. From 1:29 in the video, Saito states that "salting and dehydration keeps the ingredients fresh," and from 3:36, he adds that marinating the kombu brings out the unique umami and aroma of the Hokkaido kombu used, adding flavor. From 1:44 in the video, he introduces the preparation process for Aori ika (bigfin reef squid). The squid is first cleanly sliced with a knife. He explains that, If you use too much heat, the ingredients will become cooked, but what you want is to preserve the freshness. At the same time, heat is needed to sterilize the ingredients. That's why careful heat management is crucial. Next, from 2:54 in the video, he states that the use of vinegar depends on the type of fish, and fish can also be cured using soy sauce or soup stock. In the world of sushi, "simmering" does not mean boiling ingredients in soup and then keeping it cooking for a long time, but rather, letting it pass through hot soup stock for a short time. There are a few aging techniques for maintaining the fresh flavor of the ingredients. These techniques include "fermenting" (漬け, zuke) in vinegar or soy sauce, lightly "broiling" (炙る, aburu) the surface of the ingredients, and "finishing" (〆る, shimeru) with salt or vinegar. Although Japan is the birthplace of Japanese cuisine, the essence of such craftsmanship is often forgotten. In fact, we might be so used to Japanese food that we take all this for granted, never having a chance to appreciate the depths of the effort that goes into our cuisine. Which is why, now that the world is gaining an appreciation of Japanese cuisine, we should all take this amazing opportunity to understand the essence of sushi and Japanese cuisine. Isn't Aging the Sushi Considered Cooking It? Source :YouTube screenshot According to Saito, aging is not part of the cooking process. Cooking is a technique where heat is spread evenly throughout the ingredients, with condiments added for flavor. This way, the protein that the animal had when it was alive is weakened. However, "aging," which was discovered in Japan in the latter half of the 1800's, is a technique for maintaining the raw state of the ingredients for as long as possible. Thus, the diminishing of protein is minimized, and the texture and flavor of the raw ingredients is not affected." Therefore, you could also say that if the ingredients are not fresh, they are not suitable for aging. This can be seen from 0:27 in the video. The aging techniques are so familiar to us in Japan that they practically go unnoticed by anyone not aiming to become a sushi chef or other kind of chef. In fact, it might only be when you see Japanese cuisine from an outside perspective that you realize just how advanced these techniques can be. The Essence of Japanese Food in New York, Where Cultures from Around the World Intersect Photo:New York Even in the United States, which has the world's largest economy, New York is an especially large city where cuisine and cultures from all over the world co-exist and intermingle. If you go sightseeing in New York, you can enjoy all-you-can-eat sushi in a casual setting, or even order delivery. As the land where pizza delivery was born, food delivery is a popular service in the United States. Additionally, through food reviews on the internet, you can see the deep knowledge that New Yorkers have about Japanese cuisine. Outside of Japan sushi is evolving, with new recipes, such as rolled sushi and California rolls. Nowadays, sushi chefs who have graduated from sushi academies are active all over the world, but New York in particular has a thriving market. Japanese cuisine in New York is a mixture of gems and stones, but "Sushi Ginza Onodera New York" is truly a gem where you taste traditional Japanese sushi made using genuine techniques. Summary of the Sushi Chef of Sushi Ginza Onodera Photo:Sushi If you happen to visit New York, definitely stop by "Sushi Ginza Onodera New York" to experience the essence of Japanese cuisine. Comparing sushi from outside of Japan to the sushi you can find within Japan is a great way to experience how different cultures intermingle to create new flavors! Today, Japanese cuisine is loved all over the world, to the point that you can enjoy genuine Japanese food even in New York. For Japanese people, eating some familiar Japanese food can even help with eliminating jet lag lol. If you still haven't yet, be sure to check out the video to see the amazing techniques used by the sushi chef at Sushi Ginza Onodera New York! 【Official Website】Sushi Ginza Onodera New York https://www.sushiginzaonoderanewyork.com/ 【Yelp】Sushi Ginza Onodera New York https://www.yelp.com/biz/sushi-ginza-onodera-new-york-2 -
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- 114 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- 134 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 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- 72 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 6:31
Taste the Freshest Seafood You Can Find at the Furukawa Fish Market in Aomori City, Aomori Prefecture! Walk Around the Market, Find Your Favorite Seafood, and Even Customize Your Own Seafood Bowl at Nokke Don!
Food & Drink Travel- 101 plays
- YouTube
Aomori's Furukawa Fish Market This video, titled “Furukawa Fish Market -Aomori- 4K Ultra HD”(Furukawa Fish Market - Aomori - 青森魚菜センター - 4K Ultra HD) was created by “TokyoStreetView - Japan The Beautiful.” It shows you what's available at the Furukawa Fish Market. Check out the video to see the variety of seafood that the Furukawa Fish Market offers. There are so many Aomori speciality foods such as grilled fish, meat, appetizers and delicious sashimi. We recommend you try “Nokke Don” and create your very own seafood bowl. Even though it is a simple video with no narration or music, it makes you feel like you're actually walking through the Furukawa Fish Market. Take a Trip to the Furukawa Fish Market! Source :YouTube screenshot The Furukawa Fish Market has a lively atmosphere, handling a variety of fresh seafood. The Furukawa Fish Market is loved by the locals. It was established 40 years ago, and is known as “A Kitchen for Aomori Citizens.” The Furukawa Fish Market is also a popular tourist spot for foreign travelers. We recommend you walk around the market and find your favorite food. The Original “Aomori Nokke Don” Source :YouTube screenshot You've gotta try the popular “Aomori Nokke Don” when you visit the Furukawa Fish Market. Aomori Nokke Don is an all-you-can-add dish that lets you customize your very own seafood bowl. You can put any ingredients you want in the bowl. There is no set recipe for this menu item, so you can use your creativity to create the ultimate dish. Nokke Don is very easy to make. Start by purchasing a bowl of rice. After that, you'll walk around the center and find your favorite sea food and put in whatever suits your tastebuds! The video at 1:13 gives you an idea of what kind seafood is available at the center. Pick the seafood you want and create your own unique seafood dish. You can actually see tourists holding bowls and walking around the market in the video. Summary of the Furukawa Fish Market Photo:Seafood bowl The video shows you the various kind of fresh seafood available in Aomori. It's the perfect place to experience delicious Japanese food. If you'd like to try the fresh “Aomori Nokke Don,” take a trip down to the Furukawa Fish Market! Check out the video to see what the Furukawa Fish Market is like. If you love seafood, then you really don't want to miss out on the Furukawa Fish Market! ◆Furukawa Fish Market◆ 【Address】 1-11-16 Furukawa Aomori, Aomori 030-0862 【Access】5 minute walk from JR Aomori Station, or a 15 minute drive from Aomori Chuo Interchange. 【Hours】7 am - 4 pm 【Closures】Every Tuesdays (Subject to change during Golden Week and Obon holidays) 【Parking】None (Coin parking is available near the market) 【Telephone No】017-763-0085 【Official Website】Original Aomori Nokke Don https://nokkedon.jp/ 【Tripadvisor】Aomori Fish and Produce Center https://www.tripadvisor.com/Restaurant_Review-g298241-d8871463-Reviews-Aomori_Gyosai_Center_Nokkedon-Aomori_Aomori_Prefecture_Tohoku.html -
Video article 6:43
A Foreign Shopkeeper Has Fallen in Love With Soba! A Look at the Dedication of the Artisans at Ishiusu Soba in Zushi, Kanagawa!
Food & Drink- 198 plays
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グルメがうなる本物の和食「蕎麦」の美味しさ~「石臼そば」の魅力 こちらの動画は「ANA Global Channel」が公開した「SOBA - IS JAPAN COOL? WASHOKU - 和食 (蕎麦)」です。 こちらの動画では、神奈川県逗子市に店舗を構える、店主がバングラデシュ出身という異色のお店、蕎麦好きの和食グルメに大人気の手打ち蕎麦屋「石臼そば」を紹介します。 古くから伝わる伝統の製法で作られる「石臼そば」 低カロリーで栄養のある和食として知られる日本蕎麦には「ざる蕎麦」「かけ蕎麦」「つけ蕎麦」「きつね蕎麦」「たぬき蕎麦」「天ぷら蕎麦」「月見蕎麦」「とろろ(山かけ)蕎麦」「おろし蕎麦」「南蛮蕎麦」など数多くの商品がありそのレシピも多様です。 しかし、どの蕎麦も麺の製法で味が決まることに変わりはありません。 古来の日本料理である蕎麦の作り方にこだわる「石臼そば」では、動画で紹介されているように、昔ながらの古い石臼で蕎麦の実を挽くことから蕎麦の仕込みがスタートします。 約3時間石臼を回し、ふるいを通し、きめ細かいそば粉に。 そしてそば粉を水で練り上げ、麺棒で伸ばして蕎麦打ち。 さらに丁寧に断裁し蕎麦切塩釜なども使用し、ようやく蕎麦麺が完成するという根気のいる手順で作られます。 究極の和食として「手打ち」を売りにする蕎麦屋は数多いもの。 「石臼そば」は既成品のそば粉を使用せず、独自のルートで仕入れた原料を昔ながらの製法で作り上げます。 食通の期待に応える緻密な調理法 店主のチョードリーさんは動画の中で 「和食としての蕎麦は、作る職人次第で味が変わるので、作るときはそばに気持ちを集中しないと、グルメの方々が喜ぶ美味しい蕎麦にはなりません。 蕎麦は、その日の気温や湿度の変化によって、毎日水の量お微妙に変える必要がある、非常にデリケートな食材なのです。」 と語ります。 日本全国の和食通やグルメの期待に応えるため、食材の産地にもこだわりがあり、蕎麦の実を北海道から九州まで日本全国から取り寄せています。 蕎麦の糖度は各地で異なり、蕎麦は平地よりも傾いた土地の方が高品質のものが収穫できるので、店では棚田で収穫された蕎麦が使用されています。 蕎麦つゆや蕎麦湯にも独特のこだわりとアレンジが もちろん蕎麦に限らず和食に欠かせないのが蕎麦つゆで、和食好きのグルメにもこだわりがあります。 動画で紹介されているように、「石臼そば」では蕎麦つゆにも深いこだわりを持っており、なんと蕎麦つゆには「かつお節」だけでなく「さば節」と「宗田節」の三種類を使用しているとのこと。 また、昆布は前日に漬け込んでおくという念の入りようで、材料の分量や調理にかける時間で味も変わるため、その微妙な調整に最も神経を遣うと言います。 また、蕎麦湯にもお店独自のアレンジが施されており、一味違う美味しさを味わえます。 「石臼そば」紹介まとめ 京都や静岡など蕎麦処として有名な地域は日本全国にありますが、動画で紹介されている蕎麦店は「日本の古くからの伝統を継承した蕎麦が堪能できる店」として、今では逗子市の名店となりました。 「美味しい和食文化を味わえる店」との評価が高く、多くの観光客が訪れる人気スポットとなっています。 -
Video article 8:17
The Splendid Skills of the Artisans of the 200-Year-Old Eel Shop "Nodaiwa" in Minato, Tokyo! Explore the Secrets of a Popular Japanese Dish That Has Long Delighted the Japanese Palate
Food & Drink- 374 plays
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日本食になくてはならないうなぎ料理 こちらの動画は「Eater」が公開した「Chef Kanejiro Kanemoto Is Japan's Grilled Eel Master — Omakase」です。 日本食を代表する料理の一つが「うなぎ料理」ですね。 今回は東麻布にある200年の歴史を持った老舗うなぎ屋「野田岩」の板前さんたちが職人技をふるううなぎ料理について紹介していきます。 うなぎが土曜の丑の日に食べられるようになったのは江戸時代の蘭学者平賀源内の発想が起源と言われていますが、実は万葉集にはすでに大伴家持が石麻呂という人に「夏痩せにはうなぎを食するのがいい」と薦めている一句があります。 そう考えると7世紀ころの日本にはすでに夏になるとうなぎを食べるという風習が始まっていたのですね。 日本グルメの歴史は長くて深いのです。 東麻布野田岩の歴史とうなぎ職人の実演披露 うなぎ料理の代表といえばなんといっても「蒲焼」ですね。 蒲焼の作り方はいたってシンプル。 開いたうなぎを串に刺しタレを塗りながら熱した備長炭で焼いけば店内は香ばしい香りでいっぱい! しかし捌くのに3年、串打ち3年焼きは一生と言われるほど高度な職人技術が要求される料理で、さばいた後の内臓も残すところなくいただけます。 うなぎの肝吸いは蒲焼とならんだ定番料理の一つといえるでしょう。 動画では板前さんたちがその作り方を惜しげもなく披露してくれます。 名人の包丁捌きは見逃せません。 うなぎのさばき方と焼き方 うなぎの調理法には関東風と関西風という違いがあるのをご存知ですか? 関東風のうなぎの蒲焼の作り方は「背開き」といって、まな板にうなぎの頭を目打ちという道具で刺して固定し、背中から開いていきます。 焼く前に蒸して肉を柔らかくするのも関東風の特徴です。 また関東では、「う巻き」や白焼きなど料理の種類もバラエティに富んでいます。 一方の関西風は「腹開き」といって生きたままお腹から包丁を入れて開いていきます。 焼く前に蒸さずそのまま備長炭で焼いていくという違いもあります。 生臭さを取るために開いたら素焼きにしてすぐタレにくぐらせるので、関東のような白焼きという文化はありません。 ほかにも人気のうなぎ料理には名古屋周辺が発祥の「ひつまぶし」があります。 日本の伝統グルメうなぎ料理紹介まとめ いまや世界中で愛されている日本の食文化の殿堂が「うなぎ料理」ですが、蒲焼のほかにもうな重、うな丼、う巻き、茶碗蒸し、酢の物、肝吸い、ひつまぶし、白焼きとうなぎだけでコース料理が楽しめます。 こちらの動画をご覧になると野田岩の麻布飯倉本店にいってうなぎ料理コースを食べたくなりせんか? 今度の休みはうなぎの白焼きを肴に日本酒を一献!と洒落込んでは如何でしょう? -
Video article 10:50
Showcasing the Brilliant Knife Work of the Chef! A Sushi Chef Creates a Masterpiece of Tuna, the Epitome of Japanese Cuisine, With Masterful Craftsmanship!
Food & Drink- 156 plays
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板前の華麗な包丁さばきをご覧になれる動画について こちらの動画は「寿司マスターToshi」が公開した「寿司職人によるマグロの仕込みから握りまで〜How To Make Tuna Sushi〜」です。 日本人に親しみが深い、寿司。 マグロやブリといった新鮮な魚介類や海鮮食材を材料として使用して作られる握り寿司は、和食の代表格です。 近年では海外でも人気が高まっており、現地のスーパーでも見かけることが多くなってきました。 そんな寿司は職人がマグロを捌く処理部分から仕込みをしていることをご存知でしょうか? 今回は職人が仕込みから行う和食・海鮮料理の代表格、マグロの握り寿司について紹介いたします。 職人が1から仕込みを担当、マグロの寿司 寿司に使用されるマグロを始めとした寿司ネタ。 釣り上げられたマグロは解体され、板前さんのところに運ばれてきます。 そして部位ごとに捌くことに。 その手際は素晴らしいもので、動画でもご覧になれます。 熟練の職人技で磨き上げられた包丁捌きで大トロ、中トロ、赤身と捌くその姿はまさに職人。 ネタは部位ごとに切り分けられ、様々な料理へと使用されて行きます。 その手際の良さは和食・日本料理の魅力を再確認させてくれるほどです。 寿司以外にもたくさん!和食に欠かせないマグロ 寿司以外にもマグロを食材として調理された和食料理はたくさんあります。 代表的な握り寿司から、マグロや旬のネタの刺身を芸術作品のように見立てたお造り、マグロを保存が効くように加工し漬けたマグロ漬け丼など、どれも製法に工夫が見られるものばかり。 数え始めたらキリがありません。 日本料理にはマグロを始めとした、新鮮な魚介類や食材を使用した海鮮料理が多く存在しています。 海に囲まれた日本ならではの食文化で、和食と呼ぶに相応しいです。 寿司職人や日本料理のプロが仕込みから行う、マグロを使用した和食。 どの和食も日本を訪れた際に、必ず食べたい一品です。 板前の華麗な包丁さばき動画紹介まとめ 今回は和食の代表格、寿司をはじめとしたマグロ料理について紹介しました。 マグロの刺身やお造りなどの和食料理の数々は、日本料理の代表といっても過言ではありませんね。 板前さんによる職人技が光る仕込みの様子を見たいという方は、是非この動画をチェックしてみましょう! -
Video article 6:28
Kibune Kawayuka Lunch” in Kyoto City, Kyoto Prefecture, is the ultimate in luxury! Refresh your eyes and mind by taking the cool summer air with the murmuring of the clear stream!
Food & Drink- 75 plays
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Kibune Chaya, a riverside teahouse in Kibune, Kyoto, Japan Video Introduction This video, titled "[4K Video] [Kyoto] Kawadoko in Kibune|Kibune-jaya (streambed cuisine) Washoku (Summer in Japan)" (【4K動画】【京都】貴船の川床(かわどこ)貴船茶屋(川床料理)和食(日本の夏)), was released by "movie fine." Kyoto City boasts an immovable popularity in the ranking of Japanese tourist attractions.The summer feature of Kyoto is your ship's Kawadoko. This is a video introducing Kifune Shrine which is one of the shops where you can enjoy the riverbed of your ship.Kyoto cuisine lunch and sukiyaki are popular.From the video 0:44, attractive dishes such as fish sashimi, tempura and dessert will appear one after another, so don't miss them! What is "Kawayuka" in Kyoto? Photo:Kawadoko cuisine in Kibune, Kyoto There are four areas in Kyoto in the summer that host Kawadoko: Kamogawa River (鴨川), Takao (高雄), Takagamine (鷹峯), and Kibune (木船). Kawadoko are a place to sit near the water and cool off, and are made with Japanese style tatami flooring called "Zashiki." They are also called "Noryo Yuka" in Japanese as well. The reason why Kyoto Takafune's Kawaboko is so popular Your ship is called "Kyo no Okuzashiki" along with the nearby Mt. Kurama (鞍馬山) .The riverbed is built on the Takifune River, which flows right next to Takifune Shrine, which is famous for its power spot. Even in midsummer, your ship is about 10 degrees Celsius lower than the temperature in Kyoto City, and it is also characterized by a comfortable time. It is said that during the Taisho period, people who put floor desks in the river and washed their feet were entertained with tea and food. While listening to the murmur of the river and the sound of the waterfall, you can enjoy Kyoto cuisine mainly with carp and sweetfish. Kawayuka at Kibune, when does it start in 2024? What are the lunch hours? Kawayuka at Kibune is available from May to September. Period: Wednesday, May 1, 2024 - Monday, September 30, 2024 At Kibune Tea House, there seems to be no cancellation fee in case of bad weather, but please note that some restaurants charge a cancellation fee. Advance reservations are recommended if you are coming from far away. Kibune Tea House is open for lunch from 10:30 to 15:00. Kawayuka cuisine is a kaiseki meal, so allow about one hour for each dish to be served. If you are planning to go sightseeing in the vicinity before or after lunch, please take time into consideration. Characteristics and recommendations of "Kifune Tea House" In order to relax and enjoy the riverbed, I would prefer to avoid congestion if possible.I recommend the Takifune tea house that I am introducing to you this time. The biggest attraction of the Kawadoko at Kibune-jaya is that they don't accept large groups or tour groups. The price is reasonable as well, so it won't put a strain on your wallet either. In addition, either side of the platoform faces the river, so you can soak your feet in it. By sampling Kibune-jaya's exquisite kaiseki cuisine while feeling the clear streams of Kyoto, shown at 0:30 in the video, both your mind and body will be at peace. Access to Kifune Shrine is also quite simple. It's only a 2-minute walk from Kibune-jaya. This is another great thing about Kibune-jaya. A pick-up service is available from the nearby Kibuneguchi Station as well, so it's convenient to let them know when you make a reservation. Fireflies in Late June Photo:Fireflies The Kawadoko at Kibune-jaya is open from May to September, but we highly recommend visiting from late June to mid-July. It's also the time when the fragrant Ninose lilies bloom, and fireflies can be seen flying around the Kibune River at night. If you're lucky, they may even appear on the Kawadoko at Kibune-jaya. Kibune is also home to a number of Ryokan (Japanese-style inns), notably "Beniya." It's a good idea to stay overnight after cooling off on the Kawadoko and go sightseeing in a different area the following day. It's also the time of year when Kurama Temple is surrounded by fresh greenery and the hydrangeas are in full bloom at Sanzen-in Temple. You're guaranteed to have a great trip, as Kyoto City is home to numerous places of interest, such as Shimogamo Shrine, Heian Shrine, Nanzen-ji Temple, Ginkaku-ji Temple (the Silver Pavilion), and Kyoto City Zoo. Summary of Kawayuka at Kibune Photo:View of the Kifune River If you want to cool off in the extreme heat of Kyoto, a kawadoko lunch at Kibune is a great way to do so. Enjoy grilled sweetfish and other dishes while listening to the murmuring of the Kibune River. After visiting Kibune Shrine in the morning, have a relaxing lunch on the kawayuka, and then go to Kurama Mountain. Kurama, etc. Please plan your sightseeing schedule for the day in advance. Kibune Tea House, which was completely destroyed by a typhoon in 2019, reopened in January 2021. In summer, courses range from 7,700 yen to 16,500 yen. From fall to spring, yudofu dishes and botan-nabe hot pot are also available, so you can enjoy your meal while viewing the autumn leaves and snowy landscape. 【Yelp】Kibune-jaya https://www.yelp.com/biz/%E8%B2%B4%E8%88%B9%E8%8C%B6%E5%B1%8B-%E4%BA%AC%E9%83%BD%E5%B8%82?osq=%E8%B2%B4%E8%88%B9%E8%8C%B6%E5%B1%8B -
Video article 4:03
Fresh, Hot and Fluffy Taiyaki! Check Out This Video Demonstration of Taiyaki, a Popular Japanese Confectionery That All Japanese Know and Love, at Gin no An!
Food & Drink Shopping- 134 plays
- YouTube
Video introduction of "Gin no An Osu Shotengai" Taiyaki store in Nagoya City, Aichi Prefecture This video, titled "薄皮たい焼きの作り方 Japanese Pancakes fish shaped TAIYAKI," produced by "Sushi Bomber TV クッキング最前線," shows taiyaki being made at a food stall. This video is a compilation of taiyaki demonstrations at "Gin no An" at Osu Shotengai, a shopping street in Nagoya city (名古屋市: Nagoya-shi, Aichi prefecture (愛知県: Aichi-ken). Taiyaki is a traditional Japanese confectionery in the shape of a fish, and there are many famous shops in Japan that sell the delicious snack. Be sure to watch this video to learn how it's made! The Origin and Types of Taiyaki Photo:Taiyaki In Japan, “Imagawayaki, a round pancake filled with red bean paste, has been eaten since the Edo period (1603-1868). One day, a long established imagawayaki store changed the shape of their pancakes from a round shape to a fish shape. After changing the shape, the snack quite literally sold like hotcakes. The nursery rhyme Oyoge Taiyaki-kun was also a popular song for children in the Showa era. Taiyaki has a long history, and the variety of taiyaki is expanding rapidly, from the more orthodox ones with azuki beans in between, to chocolate taiyaki and even cream taiyaki. How to Make Taiyaki Source :YouTube screenshot Taiyaki are baked from a mixture of ingredients, including flour, baking soda, sugar, and water. The batter is poured into a metal baking mold specially made for taiyaki, followed by a generous amount of sweet bean paste, as shown at 0:45 in the video. When the batter is sufficiently cooked, the two sides of the mold are combined and it is further baked, as shown at 1:27 in the video. This can be a bit difficult to prepare at home, as the average homeowner doesn't have a taiyaki machine available. At 2:46 in the video, you can see the popular croissant taiyaki being made. The cooking process differs from regular taiyaki in that the ingredients are pre-prepared and can be baked as is. Each taiyaki contains about 220 calories and costs around 120-150 yen. Taiyaki is inexpensive and easy to eat, making it a great snack. Summary of Taiyaki Source :YouTube screenshot If you're planning a trip to Japan, we recommend that you taste a variety of Japanese food and sweets to gain a deeper understanding of Japanese culture. there are a number of taiyaki shops, such as Gin no An, all over Japan that offer taiyaki sales demonstrations.> Once you've experienced the artisanal skills of these taiyaki chefs, be sure to try their freshly baked taiyaki! At 3:32 in the video, a customer breaks his taiyaki in half and shows us what's inside... It looks so yummy! ◆Gin no An - Osu Syotengai◆ 【Address】 2-17-20 Osu Naka-Ku Nagoya-shi Aichi ken 460 - 0011 【Access】A 7-8 minute walk from Osu-Kannon Station on the Nagoya Municipal Subway Maizuru Line 【Hours】[Weekdays ] 11:00 to 20:00, [Weekends and National holidays ] 10:30 to 20:00 Open 7 days a week 【Telephone】052-209-9151 【Parking】None 【Official Website】Gin-no An http://www.ginnoan.com/ -
Video article 6:58
Make a World Class Bento With This Recipe Video! This Bento Is Full of Delicious Ingredients and Nutrition!
Food & Drink- 56 plays
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独自の日本食グルメ「お弁当」紹介動画 こちらの動画は「cook kafemaru」が公開した「Japanese Bento Lunch Box 秋だもん。色とりどり~うちのお弁当♪」です。 日本食文化のひとつともいえる「お弁当」 日本人は自分用に、あるいは家族のために職場や学校にお弁当を作って持っていくのが当たり前の光景となっています。 それもそのはず、お弁当の歴史は古く、「お弁当」という言葉自体は安土桃山時代には生まれています。 実はこのお弁当、海外では「Bento」と翻訳され、辞書にも載っているほど認知された日本食の文化なのです。 というのも、海外のランチはパンにハムやチーズを挟んだお手軽サンドが一般的。 そのため、日本食の基本である焼く・煮る・炒める・揚げる・蒸すという5つの方法で新鮮な食材を調理したお弁当は珍しいのです。 さらに、お弁当箱は海外では「Bento Box」と呼ばれ、お土産として人気の雑貨となっています。 海外ではサンドイッチをプラスチックなどのボックスにつめて職場や学校にもって行きますが、凝ったデザインはそうそうないのです。 そのため、日本のお弁当箱の色とりどりのデザインや豊富な形は珍しいようですね。 なかには、ご飯やおかずを入れる本体に加えて、スープを入れて保温できるタイプのお弁当箱もあります。 外食産業も発達している日本において、これほどお弁当が定着し、発展しているのも珍しいのではないでしょうか。 なかには低価格・早い仕出しをうたうお弁当専門店もあります。 お弁当はもはや日本の代表的なグルメのひとつと言っても過言ではないのです。 詰め方にも工夫がいるお弁当 おかずの詰め方にも工夫がいります。 ご飯とおかずを隙間無く詰めないと通勤・通学しているときに傾いて中身が潰れますし、汁気が多いとお弁当箱から染み出て鞄の中身が濡れてしまうからです。 こうして海外と比較してみると、日本のお弁当はおかずの詰め方にも結構気をつかうのですね。 製法にも時短の工夫を 海外では食事を作るにも効率を重視するためか、材料も簡単な調理で済ませることも多いですが、日本では朝早く起きてキッチンで仕込みをする方も少なくありません。 特にお弁当持参の学校に行く子供さんがいる家庭では、お母さんは毎朝大忙しです。 とはいえ、毎朝最初からおかずを作るのも大変なので、さまざまな時短製法が編み出されることも。 おかずを作り置きしたり、冷凍食品でチンしたり、いろんなアイデアがあります。 最近ではおかず用の冷凍食品もラインナップが増えてきました。 また、メニューをどうするかも悩みの種です。そんなときはブログサイトのレシピやクックパッドを参考におかずを作ります。 お弁当の人気断トツのメニューはから揚げ お弁当グルメといえば、から揚げや玉子焼き、しょうが焼きが人気です。 一方で、凝った人のなかには、キャラ弁を作る方もいます。 作ったキャラ弁は毎朝写真にとってレシピと一緒にブログに載せる人も。 また、お弁当は家で作るだけではありません。 お弁当屋さんで買うこともありますし、ごはん持参のうえお惣菜屋さんで野菜やおかずを袋に詰めてもらうこともできます。 色々なメニューを楽しむことができるのでお惣菜グルメを楽しむのもいいですね。 日本のグルメ「お弁当」紹介まとめ 皆さん様々な工夫をしてお昼のグルメタイムを楽しんでいます。 もはや日本料理の職人技ともいっていいのではないでしょうか。 動画では、美味しそうなおかずの作り方が紹介されています。 おかずがひとつ、またひとつとできあがる様子は見ていて飽きませんよ。 たまにはお弁当グルメで日本食に舌鼓を打ちましょう! -
Video article 7:24
When It Comes to Hakata Ramen, Nothing Beats the World-Renown Shop "Hakata Ippudo" in Fukuoka Prefecture. The Story Behind the Delicious Hakata Ippudo; A Must-See for Food Connoisseurs!
Food & Drink Celebrities- 79 plays
- YouTube
An Interview With the Founder of Hakata Ippudo This video shows an interview of Kawahara Shigemi, the founder of the leading ramen shop “Hakata Ippudo.” Source :This article Video Ever since it was first founded in the Chuo ward of Fukuoka city in 1985, it has been extremely popular, managing to become a large chain with shops not only across Japan, but also overseas, in places like New York and Singapore. What does Kawahara Shigemi's beloved ramen taste like? This article presents just a handful of the information shown in the video, so be sure to watch the video to hear all about the founder's thoughts. Hakata Ippudo and the Emergence of Ramen as Japanese Cuisine Source :This article Video Ramen has always had an air of insidiousness. Because of this, young people and women were often hesitant to enter ramen shops. Kawahara Shigemi opened his ramen shop with a stylish restaurant-bar-like atmosphere to make ramen more popular as Japanese food. The birth of Hakata Ippudo has made ramen an integral part of Japanese food culture for a younger generation of gourmet fans. All of Hakata Ippudo's ramen shops are modern and stylish. But they are also traditional in many ways, indicating that ramen is a part of Japan's unique culture. The Commitment of Hakata Ippudo Source :This article Video Kawahara Shigemi's commitment to ramen can be seen in various aspects such as the soup, the method of making the noodles, the ingredients, and the seasonings. The soup was intended to be a kind of potage, and taking more than 20 hours to cook, it took the Japanese food industry by surprise. For the noodles, Hakata Ippudo insisted on using homemade noodles, a rarity at the time of its founding. The noodles are crisp and thin enough to match the thick broth of the tonkotsu ramen. The characteristically light, thin noodles pairs well with the thick pork-based soup. “Hakata Ippudo” let the world know that ramen is a Japanese cuisine. It was New York, one of the largest cities in the world, where Kawahara Shigemi chose to begin his global expansion. Initially, the ramen was made using the same recipe as the one made in Japan, but it was rearranged in various ways to suit foreign palates. In 2019, he opened a restaurant in Shinjuku that specializes in "Tonkotsu-style ramen," but was a halal dish that does'nt use any pork bones. Muslims, who are religiously forbidden to eat meat, can safely eat it and it has fewer calories as well. Through these various efforts, ramen has become a Japanese cuisine throughout the world. Ramen Continues to Expand Both in Japan and Abroad. Source :This article Video Ramen now ranks among the top recommended gourmet foods in Japanese cuisine. Many foreigners come to Japan to eat authentic ramen. Some areas famous for ramen in Japan, such as Hokkaido, Tokyo, and Fukuoka, have ramen shops everywhere. Shoyu ramen, shio ramen, miso ramen, tonkotsu ramen, toripaitan ramen, tsukemen, and abura soba are just a few of the many local ramen dishes you can try when you come to Japan. The toppings, such as chashu, menma (bamboo shoots), and broth, vary depending on the type of ramen and the restaurant, so we highly recommend walking around and trying out different types. Summary “Hakata Ippudo” Kawahara Shigemi mentions in the video that, a future where ramen is slurped up by people all over the world, is coming. The Japanese have a very distinct way of eating ramen that involves slurping while making a loud sucking noise. This may be considered rude in other countries, but in Japan it is done to let the Chef known that you enjoy his ramen, and it also enhances the flavor. Ramen is a relatively new addition to the history of Japanese food, and only recently has it become a part of everyone's daily diet. But it's no stretch of the imagination to say that ramen is the most beloved Japanese food in the world. Be sure to check out the video to learn the history of ramen in Japan and the commitment of Ippudo. ◆Ipuudo, Daimyo Main Shop・Store Overview◆ 【Address】1-13-14 Daimyo, Chuo, Fukuoka 810-0041 Fukuoka Prefecture 【Access】A 7-minute walk from Nishitetsu Fukuoka Station on the Nishitetsu Tenjin Omuta Line 【Hours】 *Monday-Thursday/11:00-23:00 *Fridays and before holidays/11:00-24:00 *Saturdays/10:30-24:00 *Sundays and national holidays/10:30 - 23:00 【Closures】None 【Parking】None 【Telephone】092-771-0880 【Official Website】Ippudo Daimyo Main Shop http://www.multilingual.ippudo.com/en/ 【yelp】 Ippudo Daimyo Main Shop https://www.yelp.com/biz/%E4%B8%80%E9%A2%A8%E5%A0%82-%E5%A4%A7%E5%90%8D%E5%BA%97-%E7%A6%8F%E5%B2%A1%E5%B8%82-4?hrid=tuv7B1SA1HCqHY2AAdx6Kg -
Video article 3:05
Try This Home-Style Neapolitan Pasta Recipe! Is Neapolitan Pasta Western or Japanese? Learn About the Origins of the Popular Pasta Dish!
Food & Drink- 46 plays
- YouTube
A Recipe for the Popular Neapolitan Pasta! This video, titled "Quick and Authentic! The Family Favorite Neapolitan Pasta! One-Pan Dish! Party Kitchen Cooking Recipes" (簡単本格!懐かしの『ナポリタン』の作り方【ワンパン】【料理レシピはParty Kitchen】), teaches you how to cook the popular Neapolitan pasta with easy to follow instructions and a touch of humor! Neapolitan spaghetti is, contrary to what most people expect of pasta, a traditional Japanese-style pasta dish using vegetables and tomato ketchup. Neapolitan spaghetti is a typical dish served at cafes and European-style restaurants all over Japan. After watching this video, you're sure to want to have a go at making this delicious pasta dish which has evolved with Japanese cuisine over the years. How Did the Neapolitan Pasta Dish Come to Be a Part of Japanese Cuisine? Photo:Neapolitan pasta Neapolitan pasta, named after the city Naples in Italy, may lead many people to believe it's an Italian recipe; however, this dish was actually created in Japan. It dates all the way back to post-war Japan. Due to the lack of food resources after the war, hotels had to come up with new ways to provide delicious food at a relatively low cost, and in doing so, created the Neapolitan spaghetti dish. Neapolitan spaghetti gained huge popularity in the Showa period (1926-1989 AD) in Japan. Hachioji city (八王子市, hachioujishi) in Tokyo even has its own special version of the dish using locally sourced ingredients called Hachioji Neapolitan which is quite popular. How to Make Neapolitan Spaghetti Source :YouTube screenshot One of the great things about this dish is that it can be made in a single frying pan, and tastes just as good as a dish you'd get at a restaurant. Check out the video to find out how it's made! For starters, as you can see at 0:13 in the video, you'll need to fry sliced onions, green peppers (sliced into rings), mushrooms, and thickly sliced bacon in a pan with some olive oil. Next, boil the pasta following the instructions on the packet (1:28) and once the boiling water has evaporated add in the ketchup and Worcestershire sauce. From there, add in the already softened vegetables and mix to cover the spaghetti and vegetables in the sauce. Finally, season to taste with salt and pepper, adding a little butter for creaminess and top it with powdered cheese and parsley to finish. Just looking at the prepared dish with its deep red sauce and healthy amount of vegetables is enough to make your mouth water! You can see the completed dish at 2:40 in the video. Summary of the Neapolitan Pasta Recipe Photo:Neapolitan pasta ingredients We hope you enjoyed the Neapolitan pasta recipe video. Be sure to have a go at making this surprisingly easy yet delicious Japanese dish the next time you feel like having some italian! Don't forget to use the video as a guide too! If you're coming from overseas, we highly recommend trying out this Japanese classic. There are many well-established restaurants specializing in Neapolitan spaghetti that are well worth the visit!