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!

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 “Red Soybean Natto” made by a natto craftsman in Kyoto, Japan This video, titled "How to make a Delicious Japanese "Kyo-Natto" Amazing "Natto" Master in Kyoto Japan![ASMR][DELI BALI]," was uploaded by "DELI BALI." This series features Kyo-natto, a popular product in Japan's Kansai region, made by Fujiwara Foods, near Kuramaguchi Station in Kyoto. Check out the video below to see how the delicious Kyo-Natto is made. Red Soybeans - One of the Many Varieties of Soybeans! Photo：3 types of soybeans Did you know that there are many varieties of soybeans? When you hear the word "soybeans," the first thing that comes to mind is probably the common yellow soybean. However, there are actually other varieties of soybeans, including red soybeans, green soybeans, and even black soybeans. Among the many varieties, red soybeans are a rare variety with few farmers growing them. Their nutritional value and flavor are superior to those of other varieties, and they are highly sought after. Different Ways to Eat Red Soybeans One problem many people have with natto is that the soybean skin remains in their mouth even after they've finished eating. The skin of red soybeans is so thin that it easily passes through the teeth, and the texture is pleasant, so the skin does not remain in the mouth. Also, because of its strong umami flavor, many recipes have been published for people who want to taste the full flavor of the bean, such as nimame (boiled soybeans). In addition to the sweet nimame, there are many other ways to enjoy soybeans, such as boiled in salted water, served with rice, or with spinach and tofu dressing. There are many different recipes to try out. In this video, red soybean natto is used as an ingredient. Kyo-Natto - The Creme de la Creme of Natto Source :YouTube screenshot The video introduces Fujiwara Foods, a leading natto manufacturer in Kyoto. In addition to natto made from common soybeans, the company also produces red soybean natto and green soybean natto. Several types of natto, including "Kyo-Natto Otsubu" (京納豆大粒, Large Bean Kyo-Natto) and "Kamogawa Natto" (鴨川納豆, Kamo River Natto), which won an excellence award for five consecutive years at the Japan Natto Competition, are loved by many natto fans. The process of making red soybean natto begins with the artisan's hand washing of the beans. The beans are gently washed by hand and soaked in water until they are about twice their original size. From there, the red soybeans are cooked in a pressure cooker. In the video, you can see the pressure cooker, which is full of Fujiwara Foods' commitment and history. After the beans are cooked, natto bacillus is immediately sprayed on the beans. Before the beans cool down, the natto is packed and left in the fermentation room for another 20 hours before the red soybean natto is finally ready. President Fujiwara says he never liked natto and did not want to take over his family's business. However, he is now known as a natto maker with fans not only in Kyoto but all across Japan. Summary of Kyo-Natto, a Natto Made With Red Soybeans Natto is a food for all genders and ages because of its high quality protein, so much so that it's called "Hatake no Niku" (畑の肉, 'the meat of the fields') in Japan. Furthermore, in recent years, soybeans have been attracting attention from people interested in dieting as a low-sugar food. Natto is made from fermented soybeans, which makes it even more nutritious. However, as the president of Fujiwara Foods disliked natto, it is a food that Japanese people are quite divided about. For those who dislike the smell, using spices such as wasabi, garlic, or curry seems to make it easier to eat. Be sure to give it a try if you dislike natto yourself. Even some natto lovers probably didn't know that there's red soybean natto and green soybean natto, or they may have known about them but have never eaten them. You'd be surprised at how different the different types of soybeans are. Red soybean natto is on a whole different level from regular natto. Be sure to give it a try!

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?

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

Gourmet local delicacy “funa-zushi” - Video introduction of the special manufacturing process by a long-established craftsman in Takashima City, Shiga Prefecture. "Before Sushi, There Was Funazushi" is a video produced by Great Big Story to promote Funazushi, a local specialty of Shiga Prefecture. This is the video for “Kitashina-roho,” a long established Funazushi shop founded 400 years ago in the Edo Period. Kitashina-roho has closed down once before, but 18th generation craftswoman Mariko Kitamura and her husband Atsushi aimed for a fresh start through the production of high quality Funazushi. The video shows a craftsman explaining what Funazushi is and how it's made. We don't recommend watching this on an empty stomach! What Is Funazushi? Photo：Funazushi Funazushi is a local food made around Lake Biwa (琵琶湖:Biwa-ko), the largest lake in Japan. Japan has a history of fermenting fish using lactic acids such as salt, rice, or rice malt, in order to make sushi. Funazushi was an especially popular preserved food around Lake Biwa, an area far from the sea. How Funazushi Is Made Source :YouTube screenshot Funazushi is known as one of the roots of Japanese sushi culture. Sushi in Japan is characterized by the craftsmanship of the chefs. Sushi is prepared by the chefs in seconds and eaten immediately. This became a popular part of culture in the edo period and was known as "Hayazushi" (lit. Fast Sushi). However, Funazushi, being a fermented food, takes a long time to prepare. In fact, it can take as long as three years from the time of production to the time it is eaten. According to the explanation by Atsushi Kitamura in the video (1:41), "There are three important things in making Funazushi: gutting, blood letting, and desalination." Funazushi is made from Nigorobuna living in lake Biwa. To make Funazushi, the sushi chef starts by prepping the fish. From here, the fish is stuffed with salt and then transferred to a barrel with more salt. Mariko Kitamura says in the video "I want everyone to understand the time and effort to make Funazushi, and to understand that Funazushi is one of the roots of the sushi we eat today" (2:10). There are two types of Funazushi: Honnarezushi which is fermented using only salt, and Hayanare that is fermented using vinegar. Eating Shiga's Local Specialty Photo：Funazushi Chazuke Shiga's local specialty, Funazushi, is available in stores on Nishikikoji-dori in Kyoto or by mail order service. We recommend buying this as souvenir and enjoying the distinct flavors of this traditional snack. If this distinct smell bothers you, we recommend eating the Funazushi with chazuke. In Japanese style restaurants in Shiga or Kyoto, it's often paired with locally made sake. Although Funazushi is not grilled, it tastes similar to roasted foods, such as ham. Summary of Funazushi Funazushi used to be a common food in Japanese homes. As you can see from the video, it takes time and effort to make this delicious food. You can see the time and effort that chefs put into making these Funazushi by watching the video. The smell of fermented food can be off putting to many people, but the flavor can be quite addictive. Eating such a rare treat is akin to dining on caviar. If you're planning on dropping by Shiga, be sure to visit the famous Japanese restaurants in Shiga to try some delicious Funazushi! ◆Kitashina-roho◆ 【Address】1287 Katsuno Takashima-shi Shiga 【Hours】10:00 to 17:00 【Closures】Monday・Thursday 【Telephone】0740-20-2042 【Tabe-log】Kitashina-rouho https://tabelog.com/en/shiga/A2505/A250501/25000007/

Video introduction of Doze-nabe (Dojo-nabe) at Tatsumiya (Tonan-ya), a famous restaurant in Asakusa, Taito-ku, Tokyo Dojo loach hot pot, which is famous as a traditional Japanese old-town dish, comes into season from spring to summer. The area around Kaminari-mon Gate, in particular, is full of famous dojo-hot-pot restaurants and hot-pot pubs surrounding a sunken hearth with a downtown feel that is still very much alive today. This video introduces Tatsumi-Ya, a traditional restaurant in old town Asakusa that serves dojo loach hot pot, as well as the cooking process for this traditional Japanese cuisine. As a famous dojo-hot-pot restaurant, Tatsumi-Ya has been loved by intellectuals and sightseers for years. Just looking at the crunchy dojo loach karaage and dojo loach hot pot is enough to get your mouth watering. Watch this video to learn all you need to know about the delicious dojo loach hot pot! The Origin and History of Dojo Loach Hot Pot Source :This article Video When did people start eating dojo loach hot pot? Dojo loach, an exceptionally resilient river fish, was an important source of protein for local residents, referred to as "Edokko" (江戸っ子), in the town of Edo (Current day Tokyo) thanks to its well-developed waterways. There were many pilgrims around Sensoji Temple (浅草寺 Sensoji), the oldest temple in Tokyo, and the local people in Asakusa welcomed them with dojo loach dishes, using the dojo loach from the Sumida River (隅田川, Sumidagawa), formerly the Arakawa River (荒川, Arakawa). This is said to be the origin of dojo loach hot pot. In 1806, dojo loach hot pot started to be written "どぜう" (typically pronounced dozeu) instead of its original name "どじょう" (Both are pronounced "dojo"). The origin of this change is said to be Echigoya Sukeshichi (越後谷助七), the founder of Komagata Dojo (駒形どぜう), one of the most popular restaurants in Asakusa. When his restaurant burned down in the Great Fire of Edo, he thought a store name using four characters would bring ill fortune. Because of this, instead of four characters, he spelled his store name with three characters. The number "4" is pronounced "shi" in Japanese, and traditionally it is also connected with the word “death” (死) in Japanese, which is pronounced the same. The Menu and Recipe of Tatsumi-Ya Source :This article Video Dojo loach hot pot has three main cooking styles. Given the fact that it goes by 3 different names- dojo loach nabe, Edo-Nabe (江戸鍋), and Edomae-Nabe (江戸前鍋), we can tell that it was a very famous dish in the city of Edo. The first cooking style is called "Maru-Nabe" (丸鍋). This involves putting live dojo loach into a container of Japanese sake and covering it with a lid. When the dojo loach stop kicking, they are placed on a round iron plate with lots of green onions and eaten with seasonings, such as Japanese pepper and Shichimi-Togarashi (七味唐辛子), a chili pepper spice. In this video, you can watch the live dojo loach getting quieter and quieter in a container of Japanese sake around 1:53. Be sure to check it out! The second style of recipe is called "Nuki-Nabe"(ぬき鍋); a hot pot dish similar to sukiyaki. This method involves cutting the dojo loach open along the back, and cooking it with burdock roots. The third and most popular style of dojo loach hot-pot is called "Yanagawa-Nabe" (柳川鍋). This involves dropping eggs in Nuki-Nabe and stewing everything together. What these styles have in common is not just dojo loach; all of these methods involve stewing dojo loach with tofu and green onions. In the introductory video of Tatsumi-Ya’s dojo loach dishes, the chef shows how to cook dojo loach hot pot. You can see this at 14:52. You can also see people eating the cooked dojo loach hot pot with lots of chopped onions over fluffy eggs. It looks like it pairs nicely with white rice as well. In addition to the hot pot dishes, another famous dish is dojo loach karaage. This involves putting flour on live dojo loach and then deep-frying them. This can be seen at the beginning of the video. Tatsumi-Ya’s Dojo Loach Hot Pot: The Stamina-Boosting Dish to Beat the Heat! Dojo loach dishes in Asakusa are a common theme in the summer, but you're probably wondering why people would want to eat hot dojo loach dishes in the warmest season of the year. First, dojo loach is a stream fish, so it has a unique smell. To get rid of the smell, chefs often cook dojo loach with burdock roots. Since burdock roots are very hard, they must be stewed in a nabe pot to make them softer and easier to eat. Another reason for this comes from a traditional Japanese trick for staying cool in summer. After working up a sweat, the cool evening breeze allows us to cool our bodies. Around 18:09 in the video, you can see a piping hot dojo loach hot pot dish. Look at all the mouth watering goodness! Summary of Dojo Loach Hot Pot in Old Town Asakusa Source :This article Video Dojo loach dishes have been very popular among local people since the Edo period. This video shows how to cook dojo loach dishes by the chefs of Tatsumi-Ya in old-town Asakusa, Tokyo. Dishes like this are eaten less often these days, but if you're looking to boost your stamina to survive the hot summer in Japan, then you've got to try the dojo loach dishes at the famous Japanese restaurant "Tatsumi-Ya" in Asakusa! It’s also fun to watch the chef's amazing knife skills. Be sure to take a look at the video to see all the amazing dojo loach dishes! 【yelp】 TatsumiYa https://www.yelp.com/biz/%E3%81%9F%E3%81%A4%E3%81%BF%E5%B1%8B-%E6%B5%85%E8%8D%89%E5%BA%97-%E5%8F%B0%E6%9D%B1%E5%8C%BA?osq=%E3%81%9F%E3%81%A4%E3%81%BF%E5%B1%8B

Video Introduction of "Tsukiji Yamacho" in Chuo-ku, Tokyo, Japan, Tamago-yaki (fried egg) This video shows a large number of Japanese omelettes being baked by tamagoyaki craftsmen at the renowned tamagoyaki shop “Tsukiji Yamachou” in Tsukiji, Tokyo. Tokyo has several Japanese restaurants where you can enjoy exquisite dashi tamagoyaki, baked by superb omelette artisans. Let’s delve into the secrets of the delicious taste of tamagoyaki, an ever-popular Japanese gourmet specialty. As introduced in this video, Tsukiji, a well-liked tourist spot among foreign travelers, boasts numerous tamagoyaki shops side-by-side, which offers a good view of what the preparation and cooking of these omelettes is truly like. You can also enjoy these piping hot tamagoyaki omelettes cooked before your eyes by sticking them on a skewer and eating them on the spot. The Appeal of the Traditional Japanese Food, Tamagoyaki Photo：Tamagoyaki Ever since olden days, Japanese dining tables have been host to meals with fluffy omelettes thick-grilled to perfection and eaten with delight. Tamagoyaki is, indeed, a beloved menu item that has captured the hearts of people from all generations. The Tokyo metropolitan area is home to an enormous number of shops and restaurants selling high-grade tamagoyaki elaborately prepared with carefully selected ingredients. It can also be said that tamagoyaki, handled and cooked by craftsmen at lightning fast speed, is yet another undeniable part of Japan’s unique culture. Source:YouTube screenshot The Amazing Skills of Tsukiji Yamachou's Tamagoyaki Chefs One unique aspect of dashi-rolled omelettes at the long-established tamagoyaki shops in Tokyo is that you can appreciate the delicious taste of tamagoyaki's ingredients as well as the melt-in-your-mouth texture. It’s a joy just to see the near-supernatural skill of the artisans at the prestigious Tsukiji Yamachou as they use their square frying pans to roll their omelettes into a succulent shape. The storefront, which allows for observation of this amazing omelette cooking spectacle, has virtual lines of customers wanting a taste of tamagoyaki at its freshly baked best. Check Out the Recipe for Tsukiji Yamachou's Tamagoyaki! As was just mentioned, tamagoyaki from Tokyo's specialty restaurants is characterized by how they're cooked with square frying pans. The omelette artisans in this video use great finesse to prepare their tamagoyaki with as many as three frying pans going at one time! These culinary experts create their omelettes solely with eggs, dashi soup stock, and mild soy sauce, without the use of any unnecessary ingredients or seasonings. The tamagoyaki preparation process starts by mixing in an ample amount of dashi stock and seasonings into the egg liquid, which is then poured into the frying pan in a few gradual batches. An important point in making delicious tamagoyaki is that it’s rolled with impeccable timing. Tamagoyaki at specialized shops is deliberately and diligently prepared, so that customers may enjoy its fluffy texture to their heart’s content. Those viewing this video may want to pay careful attention to the tamagoyaki-baking techniques of the pros seen here, so that you can try to emulate them in your own home! Taste the Ultimate Tamagoyaki at Japan's Traditional Shops! Source :YouTube screenshot Tokyo has several, well-established tamagoyaki speciality restaurants. One such location in Tokyo’s Tsukiji Market, known as Marutake, has a history of more than 80 years since its inception. The tamagoyaki at this shop, prepared one by one with care by practiced artisans every morning from 3:00 a.m., are ideal, not only for dining, but as souvenirs as well. Tamagoyaki from Yamachou in Tsukiji, Tokyo, as presented in this video, can be purchased on sticks for the reasonable price of just 100 yen. We recommend this to tourists who are looking for a quick snack around lunchtime. When sightseeing in Tokyo, please be sure to taste the scrumptious tamagoyaki that can only be found in Japan! Summary of Tamagoyaki As noted in the video, people in Tsukiji, Tokyo can eat hot and fresh tamagoyaki as it's made before their very eyes! We suggest watching the video to try and learn how to make this seemingly simple yet deeply profound Japanese dish! You might find that even you can enjoy tasty tamagoyaki, just like pro chefs make it, in your very own home! 【Official Website】Tsukiji Yamachou http://www.yamachou-matue.jp/index.shtml 【Yelp】Tsukiji Yamachou https://www.yelp.com/biz/%E7%AF%89%E5%9C%B0%E5%B1%B1%E9%95%B7-%E4%B8%AD%E5%A4%AE%E5%8C%BA?osq=%E7%AF%89%E5%9C%B0%E5%B1%B1%E9%95%B7

Video Introduction This video, titled "How to open Ramune??a marble in a bottle?," was uploaded by "Food Tripping," a channel that introduces all sorts of foods, both from Japan and around the world. How to Open Ramune, a Popular Summertime Drink in Japan Photo：How to open a Ramune bottle Ramune is a popular summertime drink in Japan. If you've never tried the drink before, or even heard of it, then you're missing out! Ramune has been around for quite a long time now, but if you've never had it before you might struggle with how to open it. Check out the video to see how to open a ramune bottle. [Video] 0:42 - How to open a Ramune bottle To open a Ramune bottle, remove the plastic wrapper along the perforations. Then, hold the special plunger that comes with the bottle in your hand. While holding the bottle with your other hand, push the plunger into the mouth of the bottle, and the marble that served as the stopper will fall down into the bottle. Disposing of Ramune Bottles These old-fashioned Ramune bottles are made of glass. Therefore, some people may not know how to dispose of them. Glass Ramune bottles must be disposed of according to the regulations of each municipality in Japan. Alternatively, they are sometimes accepted by supermarkets and liquor stores. In the case of glass Ramune bottles, it's possible to reuse them, so it is best to return them to the place where you purchased the Ramune. Why Ramune Has a Marble Inside It Photo：Ramune Today, ordinary ramune bottles are corked with a marble. By dropping the marble, the stopper is released and the Ramune is ready to drink. Ramune itself is delicious but the bottle is also fun to open and can leave you feeling nostalgic. If you had the joy of opening drinks like this or eating snacks with an extra element of fun added in when you were a kid. When Ramune bottles were first sold, they were sealed with a cork instead of a marble. However, because of the high price of cork and the fact that it drained the carbonation of the Ramune, marbles were conceived as an alternative. According to one theory, the marble method was developed in England in 1872, and imported to Japan in 1887, where the marble Ramune bottle became widespread. Later, however, the use of PET bottles and other bottles became popular as substitutes for glass Ramune bottles in Japan, leading to many manufacturers discontinuing the use of glass Ramune bottles. The old-fashioned marble stopper Ramune bottle is a summertime tradition in Japan and is considered the original Ramune. Although the glass bottle style is decreasing due to the rise of PET bottles, Ramune bottles are once again attracting attention on Japanese social media, such as Instagram. Where to Buy Ramune in Japan Photo：A Ramune bottle It might be difficult to find Ramune if you aren't actively looking for it. However, they're sold at supermarkets and candy stores in Japan, so if you manage to find them at a supermarket, consider trying it out! A case of 30 200 ml bottles costs about 3,000 yen (~$22 USD), so you can enjoy the refreshing taste of bottled Ramune for about 100 yen per bottle. Summary of Ramune, a Tasty Drink to Cool of During Japan's Hot Summers In this article, we introduced Ramune, a popular summertime drink/tradition in Japan. If you've never had the chance to try Ramune, definitely give it a try. You even get a free marble to play around with afterwards! Recently, bottled Ramune has been popularized on Japanese social media among the younger generation because of its retro look and how photogenic it is on Instagram. If you're a fan of anime/manga and light novels, you may have even heard about Ramune from the light novel "Chitose is in the Ramune Bottle." Originally, Ramune is said to have originated from lemonade, which was created in England, and its refreshing taste and cool feeling are what make it so great for summer. If you're craving some Ramune after reading this, don't be shy, pick up a bottle next time you see it!

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。

This video, titled "【WAGYU】和牛 ウチモモ 分割法 TopRound Topside 肉磨き," was released by "Meat Resistance" (ミートレジスタンス). This video introduces how to cut up a cows inner thigh, which is an incredibly delicious cut! The inner thigh on wagyu cows has become a popular cut with little fat. As you can see from its impressive appearance, it's recommended for use in dishes, such as beef cutlets and roast beef, as well as as a fillet. In this video, you can see a professional dismantling of the inner thigh, so be sure to check it out!

This video, titled "Ganso Nagahamaya｜2-5-25 Nagahama, Chuo City, Fukuoka City｜Ramen｜Extra Noodles" (元祖長浜屋　福岡市中央区長浜2-5-25　ラーメン（カタ）替玉（ナマ）), was released by "Nationwide Ramen Videos" (全国ラーメン動画). This video introduces Ganso Nagahamaya, the original Nagahama Ramen. Even in Fukuoka, where many ramen shops are located, Ganso Nagahamaya (a.k.a. Gan'Naga) is a ramen shop with a deep connection to Fukuoka's history. When you order, you can choose the thickness of the noodles and the amount of oil you want, so you can personalize your very own Nagahama ramen dish. The video shows what the ramen at Ganso Nagahamaya is like, so be sure to check it out!

This video, titled "Yoshimuraya｜2-12-6 Minami-Saiwai, Nishi Ward, Yokohama｜Ramen & Ajitama" (家系総本山 吉村家　横浜市西区南幸2-12-6　ラーメン 味玉), was released by "Nationwide Ramen Videos" (全国ラーメン動画). This video introduces "Yoshimuraya" in Yokohama City, Kanagawa Prefecture. It is the origin of Iekei ramen, so much so that a genre called "Iekei ramen" was created, and many customers come here every day. They have been in business since 1974 and sell more than 1,500 bowls of ramen a day. There are a variety of toppings on the table, and customers can change their preferences as they please. This video shows you what it's like to visit Yoshimuraya, the headquarters of Iekei ramen!

This video, titled "Iida Shoten" (飯田商店), was released by "行列覚悟のラーメン店Ramen shops worth the wait." This video introduces the popular ramen shop "Iida Shoten," (Shouten) which is so popular that you need a numbered ticket to get in. Many of the ramen shops today have a strong visual impact, but this one doesn't have any. It's a shop that focuses on simplicity. The taste of the soup and the roasted pork chashu, with a flavor you won't find in other ramen restaurants, is enough to keep customers coming back. In this video, you can see how to get to Iida Shoten and what the ramen looks like. Be sure to check it out!

This video, titled "[An Extremely Popular Restaurant in Hachioji] Tantan, the Pinnacle of Hachioji Ramen" (【八王子の超人気店】タンタン 八王子ラーメンの最高峰タンタン), was released by "Ramen Daisuki KOBAcchi" (ラーメン大好きKOBAっち). This video introduces one of the most popular ramen shops in Hachioji, "Tantan." Tantan is the No. 1 most popular ramen in Hachioji, known as the "ramen topped with finely chopped onions," for which Hachioji is famous. A special feature of Hachioji's Tantan ramen is its chashu pork, which is easy to eat and soaks up the broth, giving it even more flavor. In this video, you can see a sample of one of Tantan's most popular ramen dishes, the extra-large chashu pork noodles!

This video, titled "[Imanami Udon] [Niku Niku Udon] Fukuoka Prefecture, Kitakyushu City, Kokuraminami Ward, Kitagata Station" (【今浪うどん】[肉肉うどん]福岡県 北九州市 小倉南区 北方駅), was released by "うどんそばUdonsoba." This video introduces the udon shop "Imanami Udon" in Kokuraminami Ward, Kitakyushu City, Fukuoka Prefecture. Founded in 1971, Imanami Udon is a popular shop that is visited not only by locals but also by customers from all over the country. The specialty is the Niku Niku Udon with meat on top. Just watching this video with have your mouth watering!

This video, titled "Food in Japan | Shinjuku Tsurutontan | Japanese noodle restaurant | 新宿つるとんたん," was released by "Destination Japan." In this video, you can see "Shinjuku Tsurutontan," a noodle restaurant in Shinjuku. They have a wide range of menu items, from Western-style udon to standard yam udon and sushi rolls. Check it out in the video!

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

Kobe beef gourmet video introduction of “Yakiniku Ka” in Kyoto City, Kyoto Prefecture This video, titled "Buying an Entire Kobe Beef Cattle and Trying All of the Different Cuts at 'Yakiniku Yoshimi'" (神戸牛を一頭買い 多彩な部位を焼肉で堪能できる、和の趣き溢れる京町屋 焼肉 嘉 YOSHIMI), was released by "T-BOX Japan." It showcases the luxurious yakiniku at Yakiniku Yoshimi. The menu item shown in the video is the Kobe beef special assortment of the day. From 0:17 in the video, you can also check out their exquisite yukhoe, bibimap cooked in a stone bowl, and more. The Different Cuts of Kobe Beef Shown in the Video Photo：Tajima cattle The Kobe beef served at "Yakiniku Yoshimi" in Kyoto City, Kyoto Prefecture, introduced in the video, is a brand name of beef that is used when meat from Tajima cattle (Japanese black cattle) produced in Hyogo Prefecture meet certain standards. Kobe beef is well known not only in Japan, but also in Europe and the United States, and has been selected as one of the three major Japanese beef breeds. Kobe beef has many different names in Japanese, sometimes going by the English "Kobe Beef" or "神戸ビーフ" (kobe beef transliterated) "神戸肉" (kobe niku), and "神戸牛" (kobe gyu). All of these mean the same thing, however. The Requirements of Kobe Beef Photo：Wagyu beef There is a clear definition of Kobe beef which refers to beef that has been carefully selected from Tajima cattle. Whether the meat is Kobe beef or not is determined at the time of shipping, which means there is no such thing as live Kobe beef. In addition, only heifers (females that have not yet given birth) and male castrates are recognized as Kobe beef. On top of that, the Beef Marbling Score (BMS) value must be No. 6 or higher, with a carcass weight of 270-499.9 kg for females and 300-499.9 kg for males. Carcasses with flaws are judged by the Kobe Meat Marketing Promotion Council to determine whether they are Kobe beef or not. Check Out the Delicious Kobe Beef in the Video! Photo：Kobe beef, wagyu As you can see from 1:16 in the video, Kobe beef has beautiful and vivid "marbling" with a reddish color, and the meat is characterized by its mildness and richness. Kobe beef is stamped with an image of a chrysanthemum as proof that it is Kobe beef. The name "Kobe Beef" and its logo are registered as trademarks, and in order to use them, you need to have the trademark rights held by the Kobe Beef Marketing and Distribution Promotion Association. Summary of Japan’s Exquisite Kobe Beef Photo：Kobe beef teppanyaki The delicious Kobe beef introduced in the video is enough to make one's mouth water just by looking at it. Kobe beef lunches are also available in Ginza and other areas, so be sure to keep your eyes peeled for delicious yakiniku restaurants! 【Official Website】Yakiniku Yoshimi http://yakiniku-yoshimi.com/

Video Introduction of Amazuki Chestnut Production Process at a Popular Amazuki Chestnut Shop in Kyoto City, Kyoto Prefecture This video, titled "Making the Best Sweet Chestnut "AMAGURI" at Kyoto! Japanese Street food, Craftsmanship, Gourmet!," was created by "DELI BALI." This video introduces the sweet chestnut store "Hayashi Monshodo" (林万昌堂) which has been in business since 1874. Hayashi Monshodo is located at the entrance to Shinkyogoku (新京極) in central Kyoto (京都府, kyoutofu). As you can see in the video, a huge amount of chestnuts are roasted here every day. Tianjin Sweet Chestnuts have become a famous soul food of Kyoto. Enjoy watching learning more about Tianjin Sweet Chestnuts in the video. More About Tianjin Sweet Chestnuts Photo：Tianjin Sweet Chestnuts Tianjin Sweet Chestnuts are made from chestnuts of the Chinese Chestnut tree (シナグリ, shinaguri) (scientific name Castanea mollissima), a deciduous tree native to China. Since the astringent bark is not attached to the edible part with tannin like the Japanese chestnut, it's easy to peel off the roasted part with one's hands or utensils. Li Jinzhang (李金章) and Kunijiro Kuki (九鬼国次郎) opened Japan's first sweet chestnut store "Kanemasuya" on November 3rd, 1910 in Asakusa's Nakamise Shopping Street (浅草の仲見世). Chinese chestnuts were originally only grown in China, however, selectively bred species, which differ from the original Chinese variety, are now being grown in both Kochi Prefecture (高知県, kouchiken) and Gifu prefecture (岐阜県, gifuken). These chestnuts are highly disease resistant, much like the Japanese chestnut, and hybrids are currently being created with American and European species to improve their resistance to disease and pests. How Tianjin Sweet Chestnuts Are Made Photo：Tianjin Sweet Chestnuts The process for making Tianjin Sweet Chestnuts is as follows. 1. Roasting From 0:28 in the video, you can see a huge amount of chestnuts being roasted together. They are mixed constantly with river pebbles until they become soft. The river pebbles are great conductors of heat which helps maintain the plumpness of the chestnuts throughout roasting. 2. Sorting From 0:56 in the video, you can see the chestnuts being sorted. Poor quality chestnuts are removed and discarded. This is all done by hand and requires a lot of knowledge and experience to know what to look for. The chestnuts are roasted carefully, with roasting time and methods being adjusted as needed. Once the chestnuts are fully roasted, mizuame is added. The sugar caramelizes producing a beautiful aroma. 3. Inspection From 3:53 in the video, you can see the chestnuts being checked to see how much longer they need to be cooked. The fully roasted chestnuts are separated from the hot river pebbles using a sieve. 4. Sorting From 6:00 in the video, you can see the fully roasted chestnuts being sorted. Small or poor quality chestnuts are removed during this stage. 5. Brushing From 6:38 in the video, you can see the chestnuts being brushed. This process produces a glossy finish. Once this process is complete, the chestnuts are ready to be packaged and sold. 6. Completion From 7:47 in the video, you can see the chestnuts as they're packaged and then lined up in the store ready to be sold. Summary of Hayashi Manshodo's Tianjin Sweet Chesnuts Photo：Shelled sweet chestnuts Tianjin Sweet Chestnuts are fun to peel and delicious to eat! We hope you enjoyed watching the video and learning more about how Tianjin Sweet Chestnuts are made! Tianjin Sweet Chestnuts are higher in calories than Japanese chestnuts, high in fiber, and very filling, making them a very popular snack. If you are interested in trying these sweet, freshly baked chestnuts, they can also be purchased online, so be sure to check out Hayashi Manshodo's website! 【Official Website】Hayashi Manshodo - A Long Established Chestnut Shop https://www.hayashi-mansyodo.jp/en/

Introducing Monjayaki – The Soul Food of Downtown Tokyo! This video, titled "How To Make 'MONAJAYAKI' With Spicy Caviar - Japanese Street Food," was uploaded by Ante. It introduces monjayaki, a soul food of Tokyo. Monjayaki is a local food in the suburbs of Tokyo where the delicious pancake-like food is cooked over a teppan. Monjayaki is similar to okonomiyaki, but it's characterized by the fact that it does not solidify on the griddle after being heated. Monjayaki was originally loved as a snack by children. However, over time, more and more ingredients were added, and it became a popular dish among adults as well. In this article we’ll introduce monjayaki! How to Make Monjayaki Photo：How to make monjayaki In this article, we'll show you how to make monjayaki by following the video of the traditional Tsukishima Monjayaki restaurant "Kondo," which has been in business for 70 years. Start by oiling a hot teppan, as shown at 0:06 in the video. Then, put finely chopped vegetables, the flour and water mixture, and your favorite ingredients, such as tenkasu, on the griddle. The most popular toppings for monjayaki are mentaiko (spicy cod roe), mochi (rice cakes), cheese, baby star ramen, boneless pork rib, kimchi, beef tendon, corn, squid, and sakura shrimp. Open the middle of the ingredients and make a ring of cabbage around it to form a bank. Place the mentaiko, the main ingredient, in the open space in the middle. Then, mix the mentaiko and dashi batter thoroughly, as shown at 0:55 in the video. When the mentaiko is cooked and begins to change color, toss it with the surrounding cabbage. Finally, use a spatula to finely chop the ingredients, as shown at 1:33 in the video. Finish with a cheese topping, and when it melts, it's ready! It takes less than three minutes to complete, so if you're looking for a quick, delicious snack, then monjayaki is the way to go! You can eat it with chopsticks, but when it comes to monjayaki, eating it with a small spatula and pairing it with beer or other alcoholic beverages is the most common way it's enjoyed among adults. Another popular way to eat it is to grill sausages and butter corn with soy sauce on the griddle together, as can be seen at 3:25 in the video. Monjayaki Across Japan Photo：Monjayaki from Tsukushima Kondo, Tokyo 1. Popular Monjayaki in Tokyo There are many long-standing monjayaki restaurants in downtown areas such as Sumida, Koto, Daito, Katsushika, Adachi, and Arakawa. The most famous tourist spots are Tsukishima (Kondo) in Chuo, Tokyo, and Asakusa in Taito, Tokyo. Nishinaka-dori in Tsukishima, Chuo, Tokyo is often called "Monjayaki Town" and "Monja Street" and is typically crowded with tourists. 2. Monjayaki in Gunma Besides the usual cabbage, monjayaki in Gunma is characterized by its small amount of ingredients and the fact that it's seldom cooked. It's even said by some that monjayaki originated in Gunma Prefecture, where udon flour, which was left over from the production of udon, a local specialty, was mixed with water and then grilled. In Isesaki, in the southern part of Gunma Prefecture, the origin of Isesaki's monjayaki is said to be when children mixed udon flour and water, added soy sauce, and grilled it on a teppan as a snack. 3. Ashikaga Monjayaki in Tochigi Monjayaki in Ashikaga, Tochigi, is similar to monjayaki that can be eaten at snack shops. It's made of flour and water only, with a very watery material, and is cooked thinly like a crepe. Leftovers are sometimes left to harden before being eaten as "senbei." Summary of Monjayaki, a Historical Japanese Snack Photo：Monjayaki There's an illustration of something called "Monjiyaki-ya" (文字焼き屋) in the Hokusai Manga published in 1819, and it's believed that monjayaki had already existed by the Edo Period (1603-1868 AD). There are many theories about the origins and roots of the historical dish, but the fact remains that Japanese people love monjayaki and various kinds of monjayaki have been created all over Japan. Using a hot plate makes it easy to enjoy monjayaki, so consider trying it at home!

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!

This video, released by "Muscle Chef's Simple Recipes, Fish Cuisine" (筋肉料理人の簡単レシピ、魚料理), is titled "How to make Nagasaki-style Sara Udon, a large plate of noodles for everyone to eat and also a great snack with spirits!" (長崎風皿うどんの作り方、皆で食べる大皿盛り、お酒のつまみにもいけます。). This video introduces how to make Nagasaki-style Sara Udon, a dish of fried, crispy, thin noodles with a thick sauce on top. Nagasaki-style Sara Udon is a standard menu item served at family gatherings in Nagasaki and is very popular not only among children but also among adults as it pairs well with spirits. It's a memorable dish that conjures up images of a table full of friends and family. The video shows you how to make the dish for 6 people. Try making Nagasaki-style Sara Udon with crispy thin noodles and plenty of vegetables on your own!

This video, titled "【#すき焼き】「人形町 今半 本店」の個室で、絶品一人すき焼き? WAGYU SUKIYAKI at Ningyocho IMAHAN Honten," was released by "ごはん日記 - where and what locals eat in TOKYO." This is a video showing how sukiyaki, a Japanese cuisine, is served at the long-established restaurant "Imahan" in Ningyocho. Ningyocho Imahan in Tokyo's Chuo Ward is a long-established sukiyaki and shabu-shabu restaurant. The restaurant is particular about identifying the beef and serving only the finest cuts. In this video, they enjoy sukiyaki in a private room on the second floor with an upscale atmosphere. From appetizers to sukiyaki, rice with egg, and dessert, check out the vast menu they have to offer!