-
Article
-
Food & Drink
-
Region
-
Season
-
Tag
Articles
-
Video article 10:06
Traditional Japanese Osechi Dishes Made by a Japanese Grandma. Learn Life Lessons From the Energetic Grandma Masami
Food & Drink Traditional Culture- 78 plays
- YouTube
Grandma's Osechi-ryori: Video Introduction This video, titled "Grandma's Recipes|Grandma Masami's Osechi" (Grandma's Recipes|まさみおばあちゃんのおせち), was uploaded by "Grandma's Recipes." Osechi-ryori is a traditional Japanese dish eaten on New Year's in Japan. In Japan, people are so accustomed to Osechi-ryori that many people don't know about the meanings attached to the dish. In this article, we'll take a look at traditional Japanese Osechi-ryori through the recipes of Grandma Masami who has lived through 4 Japanese eras. Grandma Masami left her parents' house at the age of 8 and began working, and she is now 99 years old. In just half of her life, she endured many hardships, including two wars, the Great Kanto Earthquake, the Isewan Typhoon, the Great Hanshin Earthquake, and the Great East Japan Earthquake. Even so, she says with a smile how she lived an ordinary life. In this day and age when it's difficult to live an "ordinary life," these words must have a very significant meaning. The purpose of these videos is to learn recipes for happiness from energetic grandmothers over the age of 80 who have lived through turbulent lives. This video focuses on Osechi-ryori, a recipe for happiness handed down by a grandma in Nagano, Japan. The History of Osechi and Its Name Photo:Osechi-ryori Osechi-ryori was originally prepared as an offering to New Year's gods during seasonal festivals, such as Sechie (an official event held at the Japanese Imperial Court on national holidays) and Sekku. It is said that it was not until the Edo period (1603-1868 A.D.) that they began to be served in stacked boxes and prepared as New Year's dishes as they are in modern-day Japan. "Osechi" is written as either "お節" or "御節" in Japanese. This naming also comes from Sekku, and the common interpretation is that the meaning is an abbreviation of Sechie. Classic and Regional Recipes for Osechi-ryori Photo:Osechi-ryori, three side dishes Although there are regional differences in osechi-ryori recipes, the basic recipe consists of three celebratory dishes (three side dishes), nishime (simmered vegetables), sunomono (pickled or vinegared food), and yakimono (grilled food). These three dishes are commonly made across Japan with black soybeans and herring roe. However, there is a difference: in Japan's Kanto region they use gomame (dried young anchovies), while in the Kansai region they use tataki-gobou (burdock root seasoned with sesame). The most common style of osechi-ryori is to use a four-tiered box containing 20 to 30 different dishes. Some of the most popular classic dishes in osechi-ryori are datemaki (a rolled omelette mixed with fish paste), kinton (mashed sweet potatoes), kohaku namasu (thinly sliced carrots and daikon radish), kamaboko, grilled sea bream, teriyaki amberjack, simmered tiger prawns, boiled clam, kombu-maki (sliced dried herring or other fish wrapped in kombu seaweed and boiled), and chikuzenni. The use of such auspicious and high-quality ingredients as sea bream, amberjack, and prawns gives the dish a celebratory atmosphere on this special day. In recent years, ingredients for osechi-ryori can be found in supermarkets after Christmas. There are many items that are nearly fully prepared, so osechi-ryori are relatively convenient to eat nowadays. The Meanings Behind Osechi-ryori Photo:Osechi-ryori, kurikinton Here are some of the meanings and hopes attached to osechi-ryori. ●Kurikinton (chestnuts and mashed sweet potatoes) In addition to its gorgeous and beautiful golden appearance, chestnuts are said to bring good luck in victory and prosperity. ●Kuromame (black soybeans) This dish is to wish for good health and the power to work another year. ●Kazunoko (herring roe) This dish is associated with wishes for prosperity of one's children. This dish is a celebratory food, and is associated with fertility. Photo:Osechi-ryori, Kombu-maki ●Kombu-maki Kombu is associated with happiness and comfort in old age. Kombu-maki, a type of kelp roll, is also used as a symbol of union and contains wishes of prosperity for one's offspring. Grandma Masami's One-Person Osechi-ryori It is becoming more and more common to have osechi-ryori delivered on New Year's Eve or New Year's Day in Japan, rather than making them at home, through commercial or online delivery services. Osechi-ryori themselves are becoming more and more varied, with Chinese, French, and even children's osechi-ryori appearing at the end of the year, rather than being solely Japanese style. The focus of this video, Grandma Masami, is now 99 years old! She lives alone, but she makes her own osechi-ryori every year. Although it looks like a simple osechi for one person, the handmade miso soup made from dried sardines, walnut rice cakes, steamed rolls, kinpira, namasu, and nishime all look delicious. [Video] 5:00 - Making Burdock and Carrot Kinpira [Video] 7:14 - Making Steamed Rolls Soybeans – The Secret to a Long Life? Photo:Soybeans When Grandma Masami is asked about the secret to her long life, she explains how she was poor and worked hard, but ate a lot of soybeans and other legumes, saying that maybe this was the secret to her good health. When Grandma Masami is asked about the secret to her long life, she explains how she was poor and worked hard, but ate a lot of soybeans and other legumes, saying that maybe this was the secret to her good health. Soy sauce, miso, natto, tofu, okara (soy pulp), and soybean flour. We can see that soybeans are as important an ingredient in the Japanese diet as rice. It's also an essential ingredient for making osechi-ryori. Soybeans are said to be a "kanzen shokuzai" (完全食材, a food that contains all the nutrients necessary for humans to maintain good health) with a well-balanced combination of lecithin, dietary fiber, isoflavones, protein, carbohydrates, and various vitamins and minerals. It's no exaggeration to say that soybeans are the secret to the longevity of the Japanese people. Soybeans have played a prominent role in Japanese food and the health of the Japanese people since the Heian period nearly a thousand years ago. Summary of a Japanese Grandma's Osechi-ryori While gorgeous osechi-ryori are a feast for the eyes, simple and healthy homemade osechi-ryori like Grandma Masami's recipes are also good. Why not try making your own this winter? -
Video article 6:30
Tokyo Shiba Tofuya Ukai - A Tofu Specialty Store in Minato, Tokyo. Enjoy Delicious Food and a Beautiful Japanese Garden in the Middle of the City!
Food & Drink- 47 plays
- YouTube
Video introduction of "Tokyo Shiba Tofu Restaurant Kai", a tofu specialty restaurant in Minato-ku, Tokyo This video, titled "[Japanese Cuisine] Tofuya Ukai (【和食】とうふ屋うかい Touhuya Ukai), was released by "美味しんブログ Delicious blog." Tokyo Shiba Tofuya Ukai, shown in the video, is a tofu specialty store with a marvelous garden in Tokyo Tower located in Tokyo's Minato Ward. It's rare to find a tofu specialty store; however, their charm is their delicious food and gardens and also the surrounding scenery unique to the city. The Japanese dishes pair well with sake, and it's a place that we highly recommend checking out if you have the chance. Now, let's take a look at Tofuya Ukai! The Tofuya Ukai Monthly Course Shown in the Video Source :YouTube screenshot The video shows the monthly course at Tofuya Ukai, so we'll be introducing it to you here. ① Appetizer The 1st item on the course, which can be seen from 2:27 in the video, is abalone and somen (thin noodles), a Japanese lantern filled with bayberry, seared pressed sushi, and shrimp karasumi. It's a luxurious menu from the get-go! ② Specialty Age-Dengaku The 2nd item on the course, seen from 3:03 in the video, is the famous age-dengaku, a type of deep fried tofu. It can be enjoyed even more by eating it with the finely cut white leeks that come with it. ③ Minced Shrimp Dumplings The 3rd item on the course, which can be seen from 3:26 in the video is a minced shrimp dumpling. Don't let its appearance deceive you as this dish is bursting with flavor. Source :YouTube screenshot ④ Kamo Eggplant with Sesame Sauce The 4th item on the course, seen from 3:35 in the video, is Kamo eggplant with sesame sauce. The eggplant with sesame sauce has a simple appearance but is made from carefully selected ingredients and has a powerful taste that makes it not the least bit inferior to other dishes. ⑤ Specialty Tosui Tofu The 5th item on the course, seen from 4:09 in the video, is the famous specialty Tosui Tofu. Once you try this tofu, you'll never be satisfied with any other tofu. ⑥ Special Selection Charcoal Grilled Wagyu Beef The 6th item on the course, seen from 4:17 in the video, is the special selection charcoal grilled wagyu beef that has been luxuriously grilled over charcoal. The delicious charcoal grilled wagyu beef pairs unexpectedly well with wasabi. ⑦ Ayu Rice The 7th item on the course, seen from 5:17 in the video, is, ayu rice, in which ayu (sweetfish) has been expertly cooked in rice. The set of simple but delicious ayu rice and miso soup warms and heals the body from the core. ⑧ Fig The 8th item on the course, seen from 5:38 in the video, is the dessert item, fig. You can eat one after the other, with the figs having a strong sweet taste. This monthly course is ¥14,200 including tax. Summary of Tofuya Ukai Photo:Teppanyaki meat In this article we introduced "Tokyo Shiba Tofuya Ukai." Not only can you enjoy course meals at this tofu specialty restaurant, but you can also buy souvenirs as well. Be sure to check them out when you visit if you're looking for gifts for friends and family. Many of the items have a rustic Japanese atmosphere about them. The kaiseki cuisine centered on the tofu of the well-known restaurant Tofuya Ukai is packed with flavors that represent the spirit of Washoku. The menu is also quite extensive, and all seats are non-smoking with private rooms available for reservation. That being said, you can feel at ease even when coming with children. In addition to the Tokyo Shiba branch introduced in the video, "Tofuya Ukai" also includes Kawasaki's "Tofuya Ukai Saginuma Branch" and Tokyo Hachioji's "Tofuya Ukai Owada Branch." The Ukai Group includes Ukai Toriyama, Ukai Chikutei, Ginza kappou ukai, “Roppongi kappou ukai, Roppongi Ukai-tei, Hachioji Ukai-tei, Ginza Ukai-tei, Omotesando Ukai-tei, Yokahama Ukai-tei, Azamino Ukai-tei, Grill Ukai Marunouchi Branch, and Le Poulet Brasserie Ukai, with many restaurants being operated in the outskirts of Tokyo. Consider checking these out as well Tofuya Ukai offers hospitality in all its forms, from the food, to the Sukiya-style architecture that retains a chic Edo feel, to the garden that changes its appearance in each of Japan's beautiful four seasons. If you're thinking of traveling to Tokyo, consider making reservations! ◆Tokyo Shiba Tofuya Ukai|Restaurant Overview◆ 【Address】4-4-13 Shiba Koen, Minato-ku, Tokyo 【Directions】 A 5-minute walk from the Akabanebashi Exit of Toei Oedo Line Akabanebashi Station A 9-minute walk from the #1 Exit of Tokyo Metro Hibiya line Kamiyacho Station A 7-minute walk from the A4 Exit of Toei Mita Line Shiba Koen Station A 20-minute walk from the North Exit of JR Hamamatsucho Station 【Hours】 Weekdays 11:45 - 15:00, 17:00 - 19:30 Saturday・Sunday・Holidays 11:00 - 19:30 【Telephone】03-3436-1028 【Official Website】Tokyo・Shiba Koen Tofu Kaiseki Cuisine "Tokyo Shiba Tofuya Ukai" https://www.ukai.co.jp/english/shiba/ 【Yelp】Tokyo Shiba Tofuya Ukai https://www.yelp.com/biz/%E6%9D%B1%E4%BA%AC-%E8%8A%9D-%E3%81%A8%E3%81%86%E3%81%B5%E5%B1%8B%E3%81%86%E3%81%8B%E3%81%84-%E6%B8%AF%E5%8C%BA?osq=Tofuya+Ukai -
Video article 8:39
A Traditional Japanese Breakfast Is the Source of Energy for the Japanese! Enjoy a Classic Japanese Menu of Rice Served in an Earthenware Pot, Miso Soup, Grilled Fish, and Tamagoyaki!
Food & Drink- 201 plays
- YouTube
Enjoy a Traditional Japanese Breakfast! This video, titled "日本の朝ごはん 和食編 How to make a Japanese Breakfast.," was uploaded by "makira cooking channel." It shows how to make a traditional Japanese breakfast using an earthenware pot. If you stay at a Japanese onsen ryokan (hot spring inn), you can enjoy a traditional Japanese breakfast made with local ingredients. You can even make that same delicious food in your own home! Cook a unique Japanese breakfast and experience Japanese culture. But first, be sure to check out how it’s done in this video. Traditional Japanese Rice Cooked in an Earthenware Pot Photo:Earthenware rice In this video, you can see how a traditional Japanese breakfast is made. First, as shown at 0:37 in the video, you’ll need to cook the rice in an earthenware pot. Start by putting the rice in the earthenware pot and washing it. Add 200-230 ml of water per 180 ml of rice, and put the earthenware pot over the flame. Bring the pot to a boil, then lower the heat to a simmer and cook for about 15 more minutes. After the 15 minutes have passed, let the rice steam for another 10ish minutes to finish your delicious earthenware rice. It may be difficult getting used to at first, but with a little practice, you'll have it down in no time! The reason why this method is so appealing is that the rice has a very different flavor from that cooked in a rice cooker, so we really recommend giving it a try if you have the chance. You can see the glistening rice cooked in the earthenware pot at 7:37 in the video. Miso Soup - An Essential Part of Japanese Breakfast Photo:Washoku, miso soup The dashi (soup stock) for the popular Japanese dish, miso soup, is made with ingredients such as dried bonito flakes, kombu, and niboshi (dried sardines). Putting these ingredients in just the right amount of water and letting them soak overnight makes for a delicious broth. For the miso soup, add your favorite ingredients, such as leeks and tofu. If you use abura-age, be sure to wash it with boiling water before adding it your soup. This removes any excess oil. You can see this recipe at 4:14 in the video. The Japanese Breakfast Menu Photo:Cooked salmon In Japan, cooked salmon is another essential part of any Japanese breakfast. The plump, grilled salmon pairs well with white rice. We also recommend adding tamagoyaki, another traditional Japanese snack. If you add dashi to the battered egg before grilling it, you can make a fluffy dashi omelette! You can also try other dishes, such as boiled spinach and hijiki. The key is to use only soy sauce and other seasonings to bring out the flavors of the ingredients while keeping it simple. These popular dishes can be seen in the video as well. Summary of Japan's Traditional Breakfast Photo:Japanese breakfast Rice, miso soup, and many other Japanese dishes have a long history in Japan. Cooking and eating a delicious traditional Japanese style breakfast is a great way to start the day! You can see the finished Japanese breakfast at 7:57 in the video. If you're interested in Japanese food, you can follow the instructions in this video to prepare a delicious traditional Japanese breakfast. -
Video article 6:15
Cooking up Some Delicious Pen Shells! Charcoal on an Edo-Style Hibachi Gives You a Taste That Rivals That of a Luxury Japanese Restaurant!
Food & Drink- 156 plays
- YouTube
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 article 3:03
Elegant breakfast at Kaiseki Chikamata, a long-established ryokan in Kyoto City, Kyoto Prefecture. The video introduces exquisite Japanese cuisine that is the envy of all, both in taste and appearance!
Food & Drink- 134 plays
- YouTube
Video introduction of breakfast at Kaiseki Chikamata, a long-established ryokan in Kyoto City, Kyoto Prefecture. This video, titled "Kyoto-Style Breakfast at a Long-Established Ryokan|Kaiseki Kinmata [Kyoto]" (老舗旅館で頂く京の朝食「懐石 近又」【京都】), was released by "e-eizo.com" (e映像制作.com). It introduces the gourmet food and recipes served at Kinmata, a long-established ryokan in Kyoto. Kinmata is a well-established ryokan (Japanese inn) located just a five-minute walk from Kawaramachi Station in Kyoto. Founded in 1801, Kinmata was originally known as "Omiya Matahachi" (近江屋 又八) until the Meiji Period. Kinmata was built as a regular inn for medicine merchants in the Omi region, and today it is noted for its popularity, being limited to just three groups per day. The building is a typical machiya-style house and is designated as a "Registered Tangible Cultural Property of Japan." You can see its appearance from the beginning of the video at 0:01. Enjoy a Meal at Kinmata Source :YouTube screenshot The video shows how they prepare "Kyo no Obanzai Choshoku" (京のおばんざい朝食), a Kyoto-style kaiseki (懐石) breakfast available at Kinmata. In addition to the carefully prepared dashimaki tamago, which you can see being prepared at 0:18 in the video, the breakfast also includes boiled vegetables, dried fish, freshly cooked rice and miso soup, finished off with dessert. In addition to accepting overnight stays, Kinmata also offers lunch courses in tatami rooms as well as counter seats, so be sure to choose what suits you when making a reservation. The breakfast served at Kinmata can be seen from 1:57 in the video. Be sure to check it out! The Menu at Kinmata Source :YouTube screenshot If you're looking for delicious gourmet food in Kyoto, Nishiki Market, "the kitchen of Kyoto," is second to none. Nishiki Market sells a wide variety of foodstuffs, including Kyoto vegetables, bentos, and a variety of delicious foods to enjoy. Kinmata uses quality ingredients sold at Nishiki Market to create a number of exquisite dishes. Dried Echizen stockfish, pickled vegetables, free range Kyo Aka Jidori chicken, densuke daikon, red kidney beans, chirimen sansho, dengaku with shogoin turnip, and sesame tofu all have a delicate and elegant taste. Summary of Kinmata Source :YouTube screenshot In Kyoto, there are many long-established Japanese inns and restaurants. Among these, the kaiseki restaurant Kinmata, shown in the video, is notable for its gentle flavor and use of fresh Kyoto vegetables. If you're in Kyoto, a historical tourist destination, be sure to enjoy the unique local flavors of the ancient capital to make your trip even more memorable. Don’t forget to make a reservation at Kinmata to taste the finest in Kyoto cuisine! ◆Kinmata|Restaurant Information◆ 【Address】604-8044 Kyoto, Nakagyo Ward, Dainichicho, 407 【Access】A 10-minute walk from Shijo Station off the Karasuma subway line from JR Kyoto Station 【Closures】Closed on Wednesdays 【Telephone】075-221-1039 【Official Website】KYOTO KINMATA|京都 近又 https://www.kinmata.com/index-e.html 【Yelp】Kinmata https://www.yelp.com/biz/%E8%BF%91%E5%8F%88-%E4%BA%AC%E9%83%BD%E5%B8%82?osq=Kinmata -
Video article 9:57
This Sweet Grandma Passes Down a Gorgeous Festive Recipe! A Traditional Dish to Be Passed on to the Next Generation!
Food & Drink Traditional Culture- 29 plays
- YouTube
This video, titled "Grandma's Recipes|Grandma Sumiko's Osechi" (Grandma's Recipes|すみこおばあちゃんのおせち), was released by "Grandma’s Recipes." In this video, Grandma Sumiko who lives in Warabino, Kochi Prefecture, is handling a big fish. As you can see at 3:30 in the video, she stuffs the fish's belly with her original stuffing and cooks it slowly in a steamer. The video also shows her gathering her relatives together for a rice cake pounding event and cooking a special dish for a banquet. She seems very happy and cheerful as she cooks for her husband and her beloved family with all her heart and soul. Watch the video to see what a wonderful moment in the Japanese countryside looks like! -
Video article 8:15
Edo Period Food – Food Culture in the Age of the Samurai!
Food & Drink Traditional Culture Life & Business- 87 plays
- YouTube
Edo Period Recipes: Video Introduction Source :YouTube screenshot This video, titled "[2] Edo Period Food: Making it Just Like the Original Recipe" (【2】江戸時代のご飯 原典(レシピ)通り作ってみた), was uploaded by "Gens Bookshelf Cafeteria." This video introduces Edo Period food recreated based on recipes from three cookbooks published during the Edo Period: Ryori Monogatari, Tofu Hyakuchin, and Meihan Burui. The Edo Period (1603-1868 A.D.) was a period of 260 years where Japan was under the rule of the Tokugawa Shogunate. The recipes are intriguing as they introduce meals that are similar to many found in present-day Japanese cooking, while reflecting the food culture of the time. Be sure to check out what the dishes were like in the video. How Many Meals a Day in Edo Period Japan? Shogun vs. Commoner Food Culture Photo:An oil lantern During the Edo Period, people generally ate two meals a day, one in the morning and one in the evening. However, midway through the Edo Period, it's said that three meals a day became the norm. This was due to the improvement of lanterns, which allowed people move about at night. Basic meals of the common people consisted of one soup and one vegetable dish. Side dishes consisted mostly of simmered vegetables and pickled vegetables, and fish was eaten only once every two weeks or so. The tenements where the common people of Edo lived were small and cramped housing complexes. Because of the cramped kitchens, rice was cooked only once a day to ensure efficient cooking. Farmers paid a large portion of their taxes as rice, so they had little rice to eat themselves. They often ate katemeshi, rice cooked with various grains, or mochi (rice cakes) made from various grains. The diet of a samurai varied according to rank. Low-ranking samurai had the same diet as common people, while high-ranking samurai ate a wider variety of food items and ingredients. Daimyo (feudal lords) and shogun enjoyed an even wider variety of side dishes, and some lords even enjoyed fish at every meal. Depending on their social status, they may also have enjoyed sake. Another characteristic of Edo Period food was that many people began to eat out. Food stalls selling tempura and soba (buckwheat noodles) slowly began to pop up and became common among the general populace. Other popular foods were kabayaki (grilled eel covered in a sweet soy sauce) and sushi. Together with soba and tempura, these are considered the four major foods of the Edo. 3 Edo Period Cookbooks – Cook Like They Did in the Age of the Samurai Source :YouTube screenshot Here are the three books on food in the Edo Period that were featured in the video. ●Ryori Monogatari (Tales of Cooking) Ryori Monogatari is a cookbook published in 1643, in the early Edo Period. It's considered to be the oldest cookbook in Japan that provides specific cooking methods. Dishes and ingredients are listed by category, such as "sea fish" and "river fish," and cooking methods are divided into "broths," "vinegared foods," etc. This method of compiling recipes influenced later cookbooks as well. ●Tofu Hyakuchin Tofu Hyakuchin is a cookbook published in 1782, in the mid-Edo Period. It lists 100 recipes for tofu. The book introduces dishes divided into six classes, including "common" and "exquisite," and describes the cooking processes in detail. The book also includes a note that a sequel was published the following year, which suggests that tofu was a popular ingredient among the people of the Edo Period. ●Meihan Burui Meihan Burui was published in 1802, in the late Edo Period. It's a cookbook specializing in recipes involving rice, and introduces more than 140 recipes for porridge, sushi, etc. It also includes columns on the characteristics of rice by production area, showing the high level of interest in cooking with rice during the Edo Period. Fish? Meat? Vegetables? What Did People in the Edo Period Eat the Most Of? Photo:Rice bran The basic diet during the Edo Period consisted of rice, miso soup, and one side dish. From the mid-Edo Period onward, as rice production increased and rice-polishing technology improved, diets shifted from brown rice to white rice. This had an impact on food culture as well, such as the spread of pickled vegetables made from the bran produced in the rice polishing process. Side dishes for the common people consisted mainly of beans and vegetables cooked in a stew. Natto (fermented soybeans) and tofu were also commonly eaten as a source of protein. Vegetables such as daikon, komatsuna (Japanese mustard spinach), and leeks were common, and these are eaten even today. Soy sauce, an essential ingredient for flavoring meals in the Edo Period, also spread to the common people in the mid-Edo Period. Many of the dishes in the book are also flavored simply with soy sauce or miso. ●Nebuka-jiru Nebuka-jiru is a miso soup with green onions. Make broth with kombu and dried sardines, and add leeks. Once cooked, miso is added and the soup is complete. [Video] 2:14 - Nebuka-jiru ●Ozasa Tofu Tofu is cooked on a skewer, then cooked in a pot with broth, soy sauce, and mirin. Beaten egg is then poured over the tofu and simmered, and then sprinkled with sansho (Japanese pepper). [Video] 3:00 - Ozasa Tofu ●Tofu Noodles Tofu crumbles and komatsuna are stir-fried, then mixed with boiled somen noodles. Season with soy sauce and serve. [Video] 4:11 - Tofu Noodles In the Edo Period diet, common people ate fish dishes only a few times a month. The common people ate inexpensive and easily obtainable fish, such as sardines and tuna. Shoguns or daimyo on the other hand, ate high-end fish such as sea bream (which were said to bring good luck), sillago, and flounder. Although eating meat was prohibited for many years, it was sometimes consumed for medicinal purposes. Summary of Food Culture in Edo Period Japan Source :YouTube screenshot In this article. we introduced a video recreating Edo Period food. By learning about meals during Edo Period Japan, you can better understand how people lived, the food culture, and the social dynamics of the time. Food is one of the many perspectives from which to understand the history of any given era. If you're curious about Japanese cooking, maybe try making some of the recipes yourself! We hope you can use this article as a reference to create some delicious dishes! -
Video article 10:58
Enjoy the Vegetarian Cuisine of Buddhist Monks at Kajitsu, a Famous New York City Restaurant. The Healthy Japanese Cuisine, Which Does Not Use Meat or Fish, Satisfies Even Non-Japanese Palates!
Food & Drink- 74 plays
- YouTube
和食の一つである精進料理を紹介する動画 こちら「Master Chef Hiroki Abe Earned a Michelin Star for His Shojin Ryori Menu — Omakase」は、日本食の精進料理について紹介をしている動画です。 日本文化ならではの精進料理について、動画を元に紹介させていただきます。 精進料理って一体何? 精進料理は仏教の戒律に基づいた殺生や煩悩等の刺激を避けることに着目した料理です。 精進料理は、動物性の食材全般、そして五葷とも呼ばれるネギ属に分類される野菜を材料にすることを禁止しています。 食材から出汁まで、全て植物性のもので構成をされている健康的なグルメとして注目を浴びています。 この精進料理こそが会席料理の基本とされており、今の和食や日本食の原型と言っても過言ではありません。 動画の内容から見る精進料理 現在ニューヨークで精進料理を振舞っている名店『Kajitsu』のシェフであり、精進料理の職人としても知られている板前のHiroki Abeさんの言葉を借りて、精進料理について紹介をさせて頂きます。 動画の冒頭から語られている彩りの五色・味わいの五味・調理の五法は、精進料理において非常に重要な事柄なのでご覧下さい。 動画1:03で語られている通り、仏教の修行の一環として用いられた日本食・和食の一つが精進料理で、野菜や穀物に海藻と多くの調味料で構成されています。 野菜は旬の時期が大事だとされており、季節によってメニューも変わることから、訪れるたびに新鮮なグルメを堪能することが出来るのも魅力の一つでしょう。 野菜中心のため旬で食材が左右される精進料理。 そのため、お麩は季節に拘わらずに利用することができるため重要食材となっています。 今では日本文化を知ることが出来るグルメとしてニューヨークでも話題の日本食・和食のお店であるKajitsuは、数多くある精進料理を堪能出来る中でも一際人気なお店となっています。 日本料理の元祖である精進料理の紹介まとめ 今では日本食・和食の一つの形として定着をしている精進料理。 ヘルシー志向がトレンドの今、伝統的な精進料理を召し上がってみてはいかがですか? -
Video article 8:07
Chasen Nasu – A Unique Eggplant Recipe to Spice Up Your Japanese Cooking! This Simple Yet Versatile Food Art Trick Will Have You Cooking Like a Pro!
Food & Drink Life & Business- 209 plays
- YouTube
Learn How to Make Chasen Nasu From a Chef – Video Introduction This video, titled "[Eggplant Recipe] How to Make Chasen Nasu" (【茄子レシピ】茶筅茄子 作り方 一例), was uploaded by "Japanese cuisine channel." In this video, Hiroyuki Deguchi, a chef in Kumamoto, Japan, teaches use some useful Japanese cooking techniques. Chasen nasu (lit. "Tea Whisk Eggplant") is a common eggplant decorations used in Japanese dishes. It's difficult to find Japanese cooking recipes directly from Japan, but this chef shows in detail how to cut, and season small eggplants. Even if you can't understand Japanese, the video is easy to follow, and we'll also have a step-by-step guide below. You're sure to get hang of it in no time! Be sure to follow along with the video. Japanese Eggplants vs. Other Eggplants The Japanese word for eggplant is "nasu" (茄子). Compared to eggplants in other parts of the world, which are often round and have a harder skin, Japanese eggplants are characterized by their long, slender body and dark purple coloring. Japanese eggplants are similar to American eggplants in color, but are quite different than say, Chinese eggplants, which have a much lighter color. How to Choose an Eggplant Photo:Eggplant The chef in this video uses a small eggplant. The trick to knowing whether an eggplant is good is to check the color of the cut end of the calyx (the leafy portion at the top of the eggplant) after cutting the stem. The darker the color, the less fresh the eggplant is. Additionally, fresh eggplants are characterized by prickly thorns on the calyx, and smooth skin on the surface. Be sure to check these points when picking an eggplant. [Video] 0:09 - How to Tell if an Eggplant Is Fresh Preparation of the Eggplant Photo:Cutting the eggplant The next step is to prepare the eggplants. First, scrape off the thorns of the eggplant with a knife and cut off the tip of the calyx, then, cut off the calyx. At this point, put the kitchen knife blade on the calyx and slowly turn the eggplant without moving the knife to remove it. You can see a simple demonstration of this in the video. [Video] 0:46 - Preparing the Eggplant How to Cut Chasen Nasu Once you've finished preparing the eggplant, it's time to cut the eggplant into a tea whisk shape. Using your knife, cut the eggplant vertically towards the center. Continue to rotate the eggplant little-by-little, making cuts as close together as possible. Slices can be deep towards the eggplant’s center, or shallow depending on how you want to cut it. Make slices all around the body of the eggplant while leaving the head and bottom uncut. [Video] 1:46 - Decorative Cuts for Chasen Nasu Deep Frying the Eggplants Next, fry the prepared eggplants in oil at 180°C (355°F). It's important to let the eggplants fry steadily for about 2 minutes. From there, remove one from the oil and stick it with a skewer; if it goes in smoothly, it's well fried. Remove all of the eggplants from the oil and remove the excess oil to the best of your ability. Simmer the Eggplants in Warishita Sauce and Cool Them to Complete Photo:Warishita sauce Simmer the fried eggplants with warishita sauce prepared with the following ratio. Warishita Sauce: Dashi 5:Soy sauce 1:Mirin (cooking sake) 1:Sugar a pinch Simmer the eggplants in warishita sauce about one minute. Then, cover the pan with parchment paper and let them cool for about 30 minutes to let the flavor sink in. Finally, remove the eggplants from the pan. While holding the head of one of the eggplants, twist it to make it look like a bamboo tea whisk; do this for each eggplant. Place the eggplants in a bowl, pour dashi over them, and you're done! Decorative Eggplant Cuts for Tempura The video also introduces another decorative cut for small eggplants. Start by cutting a small eggplant in half. Then, using the tip of a knife, make vertical cuts on the eggplant. Finally, pat the body of the eggplant with the side of the knife; this will cause the eggplant to open into a beautiful fan-like shape. [Video] 2:56 - How to Cut Eggplant for Tempura The Different Varieties of Eggplants Photo:Different eggplant varieties Despite eggplants being known as summer vegetables in Japan, some people say eggplants are best suited for the fall. In general, eggplant season is from early summer to early fall in Japan, although there are some varieties that can be enjoyed starting in late April. Do you know of the different types of eggplants in Japan? First, there are the small eggplants shown in the video. "Konasu" (小茄子, lit. "Small eggplants") is the general term for eggplants that are around 3 inches long and weigh approximately 30 grams (1 ounce). Yamagata and Kyoto are two areas in Japan that are famous for their eggplants. Besides the simmered chasen nasu recipe we have seen, eggplant is often pickled in Japan as well. Karashizuke (a local specialty of Yamagata prefecture) made from eggplant goes great with rice! Another popular eggplant is Naganasu (長茄子, lit "long eggplants), which are often sold in supermarkets in Japan. This eggplant has soft flesh and is suitable for dishes like mabo nasu (fried eggplant with Chinese chili sauce). Marunasu and Beinasu, which are round in shape, are recommended for Miso Dengaku (a dish in which tofu, vegetables, etc. are skewered, grilled, and coated with a miso glaze) because of their tender flesh. Another famous eggplant is Mizunasu. This variety of eggplant is cultivated in southern Osaka. Their skin is thin and soft so they can be eaten raw, and they are known to be sweet and juicy. In addition, there are eggplants with a green skin called Aonasu and even a variety of eggplant called Shironasu, which has white skin. Chasen Nasu Eggplant Decoration & Recipe Summary Some of the recipes for chasen nasu are quick and easy to prepare in a microwave using a microwave-safe container and mentsuyu (a type of noodle sauce made with dashi, soy sauce, mirin, and sugar). It's very easy to make and convenient when you don't have a lot of time. That being said, we definitely recommend taking the time to recreate a professional flavor. You can also try cutting the eggplant into decorative shapes so it's a feast for both the eyes and mouth! We hope this easy chasen nasu eggplant recipe has sparked your interest in Japanese cooking! -
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- 174 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 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- 96 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 6:30
The Secret of Katsuobushi, an Essential Ingredient in Japanese Cuisine. Fushitaka, a Dashi Specialty Store in Tsukiji, Tokyo, Puts So Much Thought Into Their "Umami" Flavored Bonito Flakes That Attract Chefs From All Over the World...
Food & Drink- 35 plays
- YouTube
日本食の基礎となる出汁を紹介 こちらの動画は「ANA Global Channel」が公開した「KATSUOBUSHI - IS JAPAN COOL? WASHOKU - 和食 (鰹節)」です。 うま味を引き出す食材として定番なのが鰹節。 ランチにおかかのおにぎりや冷奴、京都のおばんざいなどの郷土料理、そしてお節料理といった伝統料理まで、鰹節が欠かせない日本食はたくさんあります。 鰹節自体を見る機会は少なくなったとはいえ、和食専門店や贈り物用ではまだまだ重宝されています。 動画では出汁専門店「伏高」店主・へのインタビューが紹介されています。 伏高は築地にある創業100年を超える出汁専門店です。 鰹節だけではなく昆布や煮干しなど海の出汁を取り扱い、高級料理店からラーメン店まで幅広いお店に食材を提供しています。 今回は鰹節の秘密について紹介します。 鰹節は栄養満点!健康にもよい食材 鰹節で取った出汁は塩分を少なくしても十分に美味しさが感じられるため、積極的にレシピに取り入れたい材料です。 また、和食に限らず、乳幼児の離乳食にも使えます。 離乳食は基本的に薄味を付けますが、出汁を入れることでうま味が加わり、調味料を入れなくても十分美味しくなるのが利点。 作り方も簡単。 わが子のご飯に活用して、日本食に対する豊かな味覚を育んであげたいですね。 鰹節の種類 動画では2:50から、市販と節状の違いが説明されています。 スーパーでよく見る削られた鰹節は削り節と呼んでいます。 また、製造過程において、カビを表面につけて乾燥させる工程があります。 和食の世界では、この工程を通ったものを本節と呼んでいます。 本節の賞味期限は、メーカーが推奨する状態できちんと保存すれば数年は持つとされています。 日本の鰹節生産地 日本には静岡県と鹿児島県に、鰹節の生産で有名な地域があります。 静岡県焼津市は、「焼津節」として江戸時代から続く鰹節の名産地です。 1801年に土佐与市という人物が焼津に伝えた土佐節の製法がもとになっています。 また、伊豆では田子節が有名です。 続いて、薩摩半島の南端に位置し、生産量日本一を誇る鹿児島県枕崎市です。 枕崎の鰹節の歴史は古く、古事記にも「堅魚」との記載があるほど。 現在の製法は1707年に紀州から伝わった燻製法がもとになっています。 そして鹿児島県枕崎市と並んで有名なのが鹿児島県指宿市山川町です。 ここでは山川節が有名で、明治42年に伊予の業者が山川の山小屋を借りて土佐節を作ったのが始まりとされています。 鰹節のEU輸出に向けて奮闘する日本 英語で鰹節を意味する“Bonito Flakes”という言葉があるように、日本食、ひいては鰹節への注目度は世界でますます大きくなっています。 和食や日本食に限らず、フランス料理では調味料として鰹節が使われることも増えてきました。海外への輸出が今後増えてくるのではないでしょうか。 和食の出汁の王様!鰹節紹介まとめ 動画では1:30から出汁の取り方についてコツが解説されています。 コツは、けちけちしないでたっぷりと使うことです。 いい食材であればあるほど、たくさん入れても変に味がくどくなることはありません。 削り節は軽いので、いっぱい入れたつもりでも、実はあまり入っていなかったということがよくあります。 自分で思っている分の2倍は入れるようにすると美味しい出汁が取れますよ。 動画では昆布だしについても詳しい解説があります。和食に欠かせない出汁の奥深さをぜひご自分でもお確かめください! -
Video article 52:36
A close-up look at the world of Matsuba Crab, a colorful part of Japanese cuisine! You won't want to miss the beautiful techniques of this famous restaurant in Tokyo's Chiyoda Ward!
Food & Drink- 79 plays
- YouTube
Video Introduction of Ryugin Japanese Cuisine in Chiyoda-ku, Tokyo This video, titled "Japanese Cuisine—RyuGin Matsuba Crab Conference Report" (日本料理 龍吟 松葉蟹学会発表), was uploaded by "TOKYOGASTRONOMY." It introduces food presented by RyuGin at the "2016 World Cuisine Academic Meeting in Hakodate" (世界料理学会 in HAKODATE 2016) in September 2016. RyuGin is a Japanese restaurant situated in Hibiya, Tokyo. The restaurant offers a range of Japanese cuisine prepared with carefully selected ingredients, not least among which is Matsuba crab. At around 52 minutes, the video is on the long side, but there are dazzling skills on display, and a number of dishes using Matsuba crab. First, watch the video, and enjoy an introduction to the flavors of winter in Japan and the charms of Matsuba crab. What is Matsuba Crab? Photo:Matsuba crab Matsuba crab refers to male snow crabs caught in the San'in region of Tottori, Japan. Female snow crabs are referred to as "Seko crab" or "Koppe" in Japan. Snow crabs caught in Kyoto prefecture are known as Tsuiyama or Taiza crab, and crabs caught in Fukui prefecture are referred to as Echizen crab. As you may have noticed, the crabs are referred to by different names depending on where they were caught and whether they're male or female. Snow crabs generally belong to the Xanthidae family of crabs, but in some regions snow crabs belonging to the Oregoniidae family in certain regions are also referred to a Matsuba crab. A snow crab can be identified by its ten clawed feet, its long, slender legs, and its shell, which is small compared to its body as a whole. The crabs can be caught in the Sea of Japan's western area, as well as the area from Toyama prefecture north. They're also found in parts of the Pacific Ocean, such as the Sea of Ohkotsk and off the coast of the Sanriku region of Japan. Tasty Crab Soup From the Shell of a Matsuba Crab The video also shows delicious crab soup. Charcoal-grilled crab legs are added to stock produced by boiling the discarded shell of a Matsuba crab. You can almost smell the crab's fragrance coming from your screen. [Video] 6:13 - Crab Soup Shitamachi Katsushika Edo Dome – Seko Crab Beautifully Arranged in a Dish Made From Its Shell Source :YouTube screenshot Next up is a dish called "Shitamachi Katsushika Edo Dome" (下町葛飾江戸ドーム). This dish brings out the deep flavor of the Matsuba crab's female counterpart, the seko crab. The way RyuGin arranges this crab, with special tin tableware is nothing short of art. The dish is then carried to customers on a dome and platter made using traditional Japanese crafts, such as Wajima-nuri (a type of lacquerware from Wajima, Ishikawa) and Edo Kiriko (a type of cut glass from Asakusa, Tokyo). [Video] 9:20 - Shitamachi Katsushika Edo Dome Itsukiboshi, a Super-Sized Matsuba Crab Next up is "Itsukiboshi" (五輝星). Among Matsuba crabs, these are some of the biggest. Their size is enough to be easily noticeable even via the medium of video. Arranged in its bowl, the crab sashimi is, in a word, beautiful. Served with crab miso ponzu (ponzu is a sauce made from vinegar and bitter orange), it's simply delicious. [Video] 15:13 - Itsukiboshi Enjoy Matsuba Crab Pincers to the Full with "Banshu-yaki" Source :YouTube screenshot This fried crab dish using only the pincers is known as "Banshu-yaki" (播州焼) at RyuGin. This aromatic fried crab has tones of yuzu (a citrus fruit grown in Japan), and is served with crab miso. "Banshu" (播州) is an old name for what is now Hyogo prefecture. Hyogo is known as the number one supplier of Japanese crab, and crab pincers are familiar to many as a Banshu specialty. [Video] 18:50 - Banshu-yaki, Using Only Crab Pincers The RyuGin Burger, a Decadent Hamburger Using Matsuba Crab Next is a slightly eccentric dish, called the "RyuGin Burger." Matsutake mushrooms take the place of the bread, and Matsuba crab is used for the patty. Have you ever heard of such a decadent burger? What makes this burger so special is the "an" (a thick starchy sauce) made using Matsuba crab stock, which really brings out the Matsuba crab's flavor. [Video] 22:03 - RyuGin Burger Matsu x Matsu Shabu – Emphasizing the Crab's Umami Flavors Moving on is a dish called "Matsu x Matsu Shabu." This shabu-shabu (a Japanese hotpot dish with thinly sliced meat and vegetables) dish makes use of stock from Matsuba crab and Matsutake mushrooms. The dish is full of special artisan touches, such as the use of a Matsuba crab's shell in place of the pot, and more. Once you start to pick up the scent of cooking Matsutake mushrooms, it's time to put the Matsuba crab into the pot. [Video] 26:13 - Japanese Crab Shabu-Shabu Wakamatsuba, the Irresistible Sweetness of Young Matsuba Crab Source :YouTube screenshot "Wakamatsuba" (若松葉) is the name for younger Matsuba-crabs, and when translated to English literally means "young Matsuba." These younger crabs have soft, edible shells. You can see the Wakamatsuba crab meat arranged gorgeously on its shell in the video. Shirasu – Stunning Deep Fried Wakamatsuba Crab Tempura "Shirasu" (白砂) refers to Wakamatsuba crab tempura (a type of deep frying technique using batter). Every single detail—not just the batter that envelops the Wakamatsuba crab, but the method and timing of the boiling and deep frying stages, and type of oil used—has been honed to a fine-art. [Video] 33:45 - Matsuba Crab Tempura The Matsuba crab and Matsutake mushroom tempura rice bowl is not to be missed, either! Anrakuyaki – Bringing Out the Irresistibly Rich Flavor of Crab Miso and Cheese Anrakuyaki (安楽焼) is a dish that combines the rich flavors of crab miso and caciocavallo cheese. The melted cheese is sure to get your tastebuds tingling. The flavor is improved even further with "uchiko" and "sotoko," the Seko crab's eggs. [Video] 38:43 - Japanese Crab and Cheese "Anrakuyaki" Matsuba Seiko – A Combination of the Crab's Umami Flavors and Matsutake Mushrooms Source :YouTube screenshot "Matsuba Seiko" (松葉聖子) is a rice dish with Seko crab and Matsutake mushrooms. You can enjoy every part of the Seko crab with this dish, along with the Matsutake mushrooms, which are cut into bite-size pieces. [Video] 44:53 - A Final Dish with Japanese Crab and Matsutake Mushrooms You can watch the Matsuba Seiko being prepared with all the ingredients in a single pot in the video. Notice the use of truffles to round the dish off. Summary of Japanese Restaurant RyuGin – A Wide Range of Luxurious Matsuba Crab Dishes Matsuba crab can be eaten in a variety of ways, including as sashimi, sukiyaki, char-grilled, and roasted in its shell. It wouldn't be a stretch to say that Matsuba crab is essential to any conversation about Japanese cuisine. Next time you visit Japan, be it for sightseeing or other reasons, why not try a dish made with Matsuba crab? If you plan to eat at "RyuGin," we recommend you book in advance. The Matsuba crab with Japanese-grown Matsutake costs around ¥100,000, (before tax), but prices can vary according to the market. These truly sumptuous dishes are a veritable art-form. If you've got a big budget, we recommend giving it a try. 【Official Website】Japanese Restaurant RyuGin 【TripAdvisor】Japanese Restaurant RyuGin -
Video article 16:29
The Hidden Gourmet Dish, "Anago Nanbanzuke"! Freshly Prepared Conger Eel Dishes With Delicious Japanese Sake!
Food & Drink- 29 plays
- YouTube
Making Anago Nanbanzuke This video shows how to make Anago Nanbanzuke. Conger eel (anago) is known to come from Nagasaki, Shimane, and Aichi prefectures. Summer conger eel has little fat and is more refreshing, while winter conger eel is rich in fat, making it a hearty dish that is becoming increasingly popular. Conger eel is often eaten as a substitute for regular eel, but some people prefer conger eel because it's lower in calories and has a more refreshing flavor than normal eel. In the video, they make nanbanzuke (roasted or deep-fried fish or meat, marinated in a spicy sauce) using conger eel. 0:05: Opening the eel 3:43: Cutting the eel into small piece 5:42: Adding sake and salt to the eel and mixing it 6:24: Adding flour 6:46: Deep frying in oil 10:38: Preparing the bonito broth 11:28: Pickling the fried eel in a marinade of sugar, salt, vinegar, light soy sauce, and chopped red pepper 12:57: Dishing up the eel and adding onions, green spring onions, and a bit of marinade In the video, it's paired with a sake called "Dassai" (獺祭)! Eel is slimy and difficult to process, but if you manage to get some, why not give it a try? -
Video article 3:09
The Two-Michelin-Starred Restaurant "Masago Saryo" in Yokohama! You'll Definitely Be Impressed by the Thought That Goes Into Their Food!
Food & Drink- 22 plays
- YouTube
This video, titled "[Two Stars in the Michelin Guide Yokohama] Enjoy Kaiseki Cuisine in a 50-Year-Old Sukiya-Zukuri Building|The Essence of Japanese Cuisine ~ Masago Saryo" ([ミシュランガイド横浜二つ星]・築50年の数奇屋造りの一軒家で楽しむ懐石料理 和食の真髄を堪能~ 真砂茶寮 ~), was released by Restaurant ShortShort Films. This video introduces "Masago Saryo," a 50-year-old restaurant in Yokohama that has been awarded two Michelin stars. The restaurant has the appearance of a quiet hideaway, serving kaiseki cuisine that allows diners to relax and just enjoy the flavors. It's not so much about the deliciousness of the food as it is about the quiet enjoyment of Japanese cuisine. In this video, the owner of Masago Saryo talks about his passion for his restaurant and his cuisine. -
Video article 5:57
Hiyashi Chuka - A Delicious Japanese Chilled Noodle Dish! Learn How to Make These Refreshing Noodles and Stay Cool This Summer!
Food & Drink Traditional Culture Life & Business- 35 plays
- YouTube
Video Introduction This video, titled "Japanese Cold Ramen Noodles HIYASHI CHUKA RECIPE," was uploaded by "TabiEats," a channel that introduces food from various countries and travel destinations. Shinichi and Satoshi introduce how to make the Japanese dish hayashi chuka, and the video has tons of comments saying how great the recipe is. Hiyashi chuka is a dish of chilled Chinese noodles in a Japanese-style recipe. It's a popular Japanese dish both in Japan and around the world. In the comments section of the video, people even mention that it's a great recipe if you can't find many Japanese-style ingredients at your local supermarket. If you're looking for a refreshing noodle dish to cool off this summer, be sure to give this recipe a try! A Classic Japanese Summertime Dish: The History of Hiyashi Chuka and More! Photo:Hiyashi Chuka Hiyashi chuka is a Japanese noodle dish served chilled and topped with vegetables, Japanese-style omelet, ham, and other ingredients. Despite using Chinese noodles, the dish originated in Japan. In Japan's Kansai region, it is popularly known as "rei-men" (冷麺, lit. 'chilled noodles'). There are several theories as to how hiyashi chuka came to be. One theory is that a Chinese restaurant in Sendai, Miyagi, invented the dish to boost summer sales. Another theory is that a Chinese restaurant in Kanda, Tokyo, was inspired by a Chinese noodle dish and combined it with Japanese zaru soba (cold soba noodles). Hiyashi chuka is now a popular summer dish in Japan. Many restaurants serve it as a limited-time summer menu item. If a restaurant in Japan has started selling hiyashi chuka, you'll know summer has arrived in Japan! Hiyashi chuka is perfect for the hot summer months because it's cool and goes down smooth, and vinegar is used to stimulate the appetite. In Japan, hiyashi chuka has become a popular dish and is now sold at convenience stores and supermarkets. A Simple, Basic Recipe for Hiyashi Chuka! Photo:Hiyashi Chuka Ingredients Ingredients for hiyashi chuka are generally cucumber, ham, tomatoes, and tamagoyaki (Japanese omelet), but ingredients vary from restaurant to restaurant and home to home. You can choose whatever ingredients you prefer. For noodles, use ramen noodles; it is important to cool them thoroughly after boiling so they don't continue to cook. For sauce, soy sauce, vinegar, sesame sauce, and ponzu are commonly used. Recently, however, many different arrangements have been devised, and there's a wider variation in taste and appearance, from spicier flavors to recipes using different kinds of ingredients. Here, we'll go over the basic recipe for hiyashi chuka. [What to Prepare] (Noodle sauce) ・Soy sauce - 4 tbsp ・Sugar - 2½ tbsp ・Rice vinegar - 2 tbsp ・Water - 1 tbsp ・Sesame oil - 1 tbsp ・Grated ginger - 1/4 tsp (Ingredients) ・Eggs - 2 ・Sugar - 1 tbsp ・Salt - A dash ・Cucumber - 1/2 ・Tomato - 1/2 ・Ham - 3-4 slices (Noodles) ・Ramen noodles - 1 pack [Preparing Hiyashi Chuka] 1. Combine all the ingredients for the sauce, mix well, and refrigerate. 2. Add sugar and salt to beaten egg and fry thinly in a pan. 3. Thinly slice the cucumber, ham, and egg into thin strips. Cut the tomato into fourths. 4. Boil noodles until al dente or to your liking, then cool in ice water. Arrange the noodles on a plate, top with the ingredients, and pour the sauce over the noodles to complete the dish. You can see how the ingredients are cut in the video. [Video] 1:43 - Cutting ingredients into strips [How to Make Hiyashi Chuka Sauce] Mix the seasonings for the tare. The recipe for hiyashi chuka sauce is very simple! Simply mix the ingredients together. If you want to eat it chilled, make the sauce ahead of time and refrigerate it. Hiyashi Chuka - A Delicious Japanese Dish Using Chinese Noodles Photo:Hiyashi Chuka This is a nice and easy recipe for making hiyashi chuka chilled noodles. The appeal of hiyashi chuka is that you can easily change the flavor to your liking. You can also arrange it using your favorite ingredients and sauce, so we will introduce some simple ways to prepare it. ・Change the Ingredients You can use pork instead of ham, or a half-boiled egg instead of a thinly sliced omelet. You can also try using avocado or tuna. ・Add More flavors Using the same simple recipe above, add ground sesame, chili oil, mayonnaise, Japanese mustard, etc. for a different taste. ・Boil the Noodles Differently The way you boil the noodles changes how firm they are, so adjust the boiling time to suit your own preferences. ・Change the Sauce There are many different ways to make sauce for hiyashi chuka, but simply mixing the seasonings makes it easy to create a delicious sauce. When eating hiyashi chuka, ponzu or mentsuyu may be used as a base. Sesame sauce made with kneaded sesame is popular for its rich flavor. Summary of How to Make Hiyashi Chuka, a Japanese Chilled Noodle Dish In this article, we introduced a basic recipe video for hiyashi chuka, a chilled Chinese noodle dish made in Japan. The video shows exactly how to make the dish, so be sure to check it out. Sushi, ramen, tempura, sukiyaki, and other Japanese dishes are popular all around the world. Hiyashi chuka, a popular Japanese dish during the summer, can easily be made outside of Japan with a simple recipe. Beautifully arranged with a variety of colorful ingredients, hiyashi chuka is a delicious dish that looks great on Instagram. Be sure to look up hiyashi chuka to see some of the different ingredients and serving styles. Another appeal of hiyashi chuka is that you can change the flavor of the dish depending on the ingredients, sauce, and toppings. Why not make your own version of hiyashi chuka this summer and stay cool even in the summer heat? -
Video article 3:52
You Won't Be Able to Take Your Eyes off the Amazing Skills of This Female Chef Cooking up a Yakisoba Storm! Yakisoba Is a Popular Food Found at Festival Food Stalls in a Variety of Styles!
Food & Drink- 347 plays
- YouTube
Yakisoba at Japan's Festival Stalls This video, titled "Japanese yakisoba street food japan how to make yakisoba" (物凄い焼きそば女職人 焼きそば屋台 職人芸 無修正 ノーカット Japanese yakisoba street food japan how to make yakisoba[飯テロ公式]), was released by "JAPAN FOOD 〜 The Ultimate Food Porn 〜" (JAPAN FOOD 〜最高の飯テロ〜). The video shows how yakisoba is made at food stalls at festivals in Japan. In the video, the yakisoba chef works quickly to prepare a huge amount of yakisoba, an amazing feat that you'd be hard pressed to imitate. Check out the amazing skills in the video! How Delicious Festival Yakisoba is Made! Photo:A yakisoba stand Yakisoba is a popular food that is relatively easy to make at home. Prepare some Chinese noodles and cabbage, throw it into an oiled pan, add water and fry it up. After stir-frying the noodles, season with yakisoba sauce. We recommend trying it with some mayonnaise or adding pickled ginger on the side, two authentic ways of serving it in Japan. Yakisoba sold at Japanese food stands are generally sold in small plastic containers, as shown at 3:38 in the video. What is the charm of the yakisoba stand that is shown in the video? Photo:yakisoba stand Of course, homemade yakisoba is delicious, but there's just something about the yakisoba at festivals that will have you coming back for more. The food stands found at festivals across Japan use plenty of ingredients, and season them all at once with tasty seasonings. Making a lot of yakisoba at once is a lot of work, especially when doing it for hours on end. As a staple food of festivals, yakisoba can be purchased at a reasonable price, generally costing around 200 to 500 yen, depending on the area. Different Varieties of Yakisoba Photo:Yakisoba sandwich There are many different recipes for yakisoba, so try cooking it at home or if you're in Japan, be sure to visit a specialty store. Yakisoba sanwiches with yakisoba sandwiched between a hotdog bun is popular as a light snack that anyone can enjoy. There are also local recipes from different regions of Japan, such as omusoba and sobameshi. Yakisoba can be seasoned in a number of ways. In addition to yakisoba sauce, there's also yakisoba made with Worcestershire sauce, soy sauce and oyster sauce, salt and pepper, and even miso. Summary of Japan's Delicious Yakisoba Stands Photo:A yakisoba stand The video introduced in this article shows how large amounts of yakisoba is made at festivals in Japan. It's quite impressive, and if you haven't eaten yet, it might just have you in the mood for some tasty noodles! Be sure to try some delicious yakisoba when visiting any of Japan's exciting festivals. -
Video article 14:27
You Won't Be Able to Take Your Eyes off the Amazing Skills of the Chef in This Video as He Prepares Ika Somen! The Amazing Knife Skills and Techniques Required to Prepare This Delicious Dish Are the Heart of Japanese Cooking!
Food & Drink- 154 plays
- YouTube
About the Ika Somen Recipe Video Many people are probably used to preparing sashimi from already prepared sections of fish, but it's rare that people fillet fish and make sashimi from scratch at home. Preparing Japanese food may also seem like an incredibly time consuming task if you aren't Japanese yourself. In this video, the chef demonstrates how to fillet and prepare spear squid, called yariika in Japanese (ヤリイカ), to make the dish Ika Somen. The tips and techniques shown in this video are a must-see for anyone interested in Japanese cuisine! Preparing the Squid to Make Ika Somen Photo:Squid sashimi Preparation is the key to making delicious Japanese food. The majority of people who eat sashimi at home tend to buy it already prepared from the supermarket as the process of making it (filleting squid in particular) is rather complicated. This video will show you how to fillet and prepare squid, a useful skill which can be applied to a variety of Japanese dishes. Please feel free to refer to this article whenever you need a reminder of how to prepare squid! First, the squid's innards must be removed. Place your hand inside the body of the squid and simply pull out the innards. Pinching the fins at the top of the squids body while removing the innards will make this step easier. Next, the cartilage must be removed from inside of the body of the squid. Tips to Make Your Ika Somen Taste Delicious Source :YouTube screenshot It's important to properly remove all of the skin from the squid. Holding the fins, peel off the skin of the squid from top to bottom. With the skin intact, the squid appears red, but removing the skin will reveal the white, smooth flesh underneath. After removing the skin, insert your knife into the area where the cartilage used to be and cut the squid vertically to open it up. If, after opening up the squid, you find some remaining innards, use the knife to remove them and quickly clean the flesh. Next, you must cut into the flesh near the top of the squid to help you remove the thin membrane that is attached to the inside of the body. Doing this will ensure the flesh is smooth and improve the texture of the squid. Prepare the fins of the squid in the same way. Finally, give the squid a quick rinse with cold water and use a dish cloth to remove any excess moisture. You can use the dish cloth to lightly scrub the skin in order to remove any remaining membrane or innards. This is another key tip to ensure your squid tastes delicious. Your Ika Somen is almost ready! Time to Turn the Squid Into Ika Somen Source :YouTube screenshot All that's left to do now is to line up the edges of the squid and cut the flesh into thin strips. This is the highlight of the video! To make the Ika Somen, first the outer flesh must be removed, as only the inner flesh will be used to make Ika Somen. To do this, the chef inserts the knife at one end of the flesh and carefully slices off the thin outer layer. You can see how this is done at 9:50 in the video. As you can see, this requires a lot of skill and experience to do well. Next, take the prepared squid flesh and cut it vertically into thin strips. Cutting the flesh with the knife in a pulling motion, as you would with meat or fish, is one of the fundamentals of Japanese cooking. Squid Sashimi Goes Great With Alcohol! The prepared squid sashimi, or Ika Somen, is usually served roughly mixed in a Japanese style dish. The squid is then topped with grated ginger and lightly dressed with soy sauce. It's best to mix the squid with the toppings before eating. At 13:00 in the video, you can see the squid being served alongside Japanese sake (called "nihonshu" in Japanese). If you enjoy drinking, you'll really appreciate this delicious dish that goes down smooth with a drink. In this video, the Japanese chef demonstrates how to prepare Ika Somen using fresh squid. We hope you enjoyed learning some of the tips and tricks required to prepare this dish. After watching the video, are you feeling up to making your own Ika Somen? -
Video article 16:50
Iga Beef - Enjoy The Finest Japanese Beef At Sukiyaki Kanaya, A Popular, Long-established Japanese Restaurant In Iga, Mie! The Soft, Melt-in-your-mouth Texture Of The Grilled Beef Will Take You To Cloud Nine!
Food & Drink- 49 plays
- YouTube
Video introduction of Iga beef grilled at the long-established “Kanaya Head Office” in Iga City, Mie Prefecture. This video, titled "Iga Beef Amiyaki - Gourmet Food in Japan," was released by "Aden Films." The video showcases Iga Beef being grilled at the long-established shop "Sukiyaki Kanaya" in Iga City, Mie Prefecture. "Sukiyaki Kanaya" in Iga, Mie is a Japanese sukiyaki restaurant that produces Iga Beef and offers some of the finest cuts of beef around. It's very popular as a long-established restaurant where you can relax and enjoy Iga Beef in a Japanese-style atmosphere. This time, we'll introduce the characteristics of Iga Beef and the grill menu of Sukiyaki Kanaya, the restaurant introduced in the video. Iga Beef, a High-end Brand of Japanese Beef Photo:Iga Beef Iga Beef refers to female Japanese Black heifers fattened in Japan's Tokai region in Iga and Nabari in Mie prefecture. Specifically, the cattle are fattened females born to Tajima bulls in Hyogo Prefecture and virgin cattle from Miyazaki Prefecture. Since its founding 100 years ago, Kanaya has been producing Iga Beef with its advanced fattening techniques. Also, it's said that the livestock production of Iga Beef became known nationwide when Seizaburo Kanaya shipped Iga Beef to Tokyo for the first time in 1883. The clean air and water of the Iga Basin and the abundant pastures of the natural environment make it suitable for cattle breeding. The Iga Beef bred there has a unique fragrance and richness to it and is characterized by its melt-in-your-mouth tenderness. Iga Beef is sold as a high-end beef brand at 18 certified butcher shops. As a special product of the Iga region, it is also sold online, and its flavor is recognized both in Japan and overseas. The Grilled Beef Dishes of Sukiyaki Kanaya Source :YouTube screenshot The long-established Iga Beef restaurant Sukiyaki Kanaya is a Japanese restaurant that has been producing Iga Beef for four generations. The menu at Sukiyaki Kanaya includes, of course, sukiyaki, as well as butter-grilled beef, regular grilled beef, shabu-shabu, and Iga Beef steaks for both lunch and dinner. The video will introduce the "Amiyaki" method of grilling over charcoal, which brings out the flavor of the meat more directly. You can see the Iga Beef grilled with plenty of sauce at 2:28 in the video. At Sukiyaki Kanaya, the veteran Chef Nakai attends to the table and grills 3 pieces of A5 rank marbled meat and vegetables, such as onions and shiitake mushrooms, to utter perfection. Check out the video at 4:09 and you'll be able to get an idea for just how tender this meat is. Summary of Iga Beef, the So-Called"Phantom" Beef Photo:Iga Beef In the video "Iga Beef Amiyaki - Gourmet Food in Japan" that was shown here, you can thoroughly enjoy the grilled cuisine of Sukiyaki Kanaya. Watching the video of the delicious Iga beef grilled over charcoal with special sauce... If this doesn't make you want to go sightseeing in the ninja village of Iga then I don't know what will. -
Video article 5:31
Enjoy Some Japanese Sake While Cooking Delicious Food Over a Hibachi Grill! Savor the Delicious Flavors That Can Only Be Made on a Hibachi!
Food & Drink- 19 plays
- YouTube
This video, titled "Tuna/OnionHot Pot [Edo Hibachi|Episode 49]" (ねぎま鍋【江戸長火鉢 49杯目】), was released by "てこ蔵・TEKOZO." The ingredients for Negima nabe (Tuna/Onion hot pot) are onions and bigeye tuna belly. It's cooked in a pot with dashi broth, soy sauce, mirin, and sake. The video shows how a "bekohai" (a sake cup that can't be set down until finished) is heated over the hibachi. Negima nabe is cooked slowly in the sunken hearth, and it is a superb dish. It's important to choose bigeye tuna with good fat to bring out the flavor in the hot pot. If you put rice in the leftover soup stock and put an egg in it, you can make zosui to finish the dish. If you want to try the delicious negima nabe, which has been eaten in Japan for hundreds of years, be sure to take a look at the video! -
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- 318 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 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- 226 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 7:21
Sukiyaki - A Dish Highly Recommended by Food Connoisseurs Around the World! Ningyocho Imahan, a Popular Restaurant in Chuo City, Tokyo With 120 Years of History, Teaches You the Best Way to Enjoy It!
Food & Drink- 70 plays
- YouTube
人形町今半のすき焼き、醍醐味は生卵と仲居のおもてなし精神 こちらの動画は「ANA Global Channel」が公開した「SUKIYAKI - IS JAPAN COOL? WASHOKU - 和食 (すき焼き)」です。 明治時代に登場した牛鍋。 そこから発展して生まれたのがこの動画で紹介されている「すき焼き」です。 関西と関東で調理の仕方が違う、また各家庭でそれぞれの味付けがあるなど多少の違いはあるにしろ、日本人にとって「すき焼き」はハレの日に食べる特別料理、つまりごちそうのひとつとして多くの方に親しまれています。 この動画で紹介されている人形町今半では、日本の最高峰のすき焼きを提供しています。 今半のすき焼きは肉の品質だけでなく、具材や具材の切り方、調理の方法にまでこだわり抜いた絶品の和食グルメです。 人形町今半のすき焼きの調理方法 動画でご覧になれるように、人形町今半のすき焼きは煮るのではなく「焼くように炊く」のが特徴です。 まずは割り下を薄く引いた鍋に牛肉を一度に食べる量だけ入れます。 その際、牛肉は広げて並べ、重ならないようにするのがポイント。 そうすることで味がぼやけることなく、ダイレクトに肉の旨味が口の中に広がります。 肉がピンク色から茶色に変わったらひっくり返す合図です。 その後の火の通し方でミディアムロゼからウェルダンまでお好みでどうぞ。 肉の焼き方でそれぞれ旨味が変わってくるので、自分好みのこだわりを探してみるのも一興です。 すき焼きには牛肉のほか、ネギは欠かせません。 しっかりと火を通したネギは甘くて舌触り、歯触りも抜群です。 そのほか焼き豆腐、春菊、白菜、さらに椎茸や白滝、お麩もすき焼きの定番の具材です。 人形町今半では、すき焼きの肉や具材は生卵にくぐらせて食べることを推奨しています。 とはいえ、生卵に抵抗感をもつ外国人は多いものです。 宗教や文化の違いがあるため無理強いはできませんが、甘辛く煮えた具材と生卵の食べ合わせはすき焼きの醍醐味とも言えるので、是非チャレンジしてみてほしいものです。 人形町今半のおもてなし 鍋物といえばだしの中で具材をグツグツと煮てそれぞれ箸を進めるものですが、人形町今半のすき焼きに限っては仲居の存在が欠かせません。 仲居は鍋奉行のプロとして、鍋の中すべてのことを管理するほか客の小皿に取り分けまでしてくれます。 プロが付きっ切りでお世話してくれるからこそ、お客さんは食べることに専念でき、さらにちょうど頃合いの肉や具材を口に入れることができるのです。 このことから人形町今半のすき焼きは一般的な鍋物ではなく、鉄板焼きと同じようなパフォーマンス料理とも言えるかもしれませんね。 人形町今半のすき焼き紹介まとめ 外国人の方の中には日本食の代表であるすき焼きを食べたいと思っても食べ方が分からない人も多いようです。 人形町今半のように仲居の存在があると心強いことでしょう。 120年以上もの長い歴史と伝統を受け継いできた人形町今半のすき焼きで、日本食の真髄とおもてなしの精神を同時に味わってみませんか。 -
Video article 8:08
Tempura, One of the Most Popular Japanese Foods Around the World! What Does the Owner of Seiju, a High-Class Restaurant in Tsukiji, Tokyo, Have to Say About His Cuisine?
Food & Drink- 79 plays
- YouTube
ミシュランの星を獲得した高級和食の名店「清壽」をご紹介! 「ANA Global Channel」が制作した、IS JAPAN COOL? WASHOKUシリーズの天ぷら編「TEMPURA - IS JAPAN COOL? WASHOKU - 和食 (天婦羅)」です。 このシリーズでは天ぷらのほか、寿司、蕎麦、おでんなどの和食が紹介されています。 この動画で紹介されている清壽(せいじゅ)は、ミシュランの星を1つ獲得したことで話題になったお店です。 東京都晴海通り沿い、築地本願寺の袂にあるビルの地下にあります。 エレベーターで地下一階に下りると、外の喧騒からは想像できないほどのモダンで静かな空間が現れます。 店内に入ると、清潔感のある白木のカウンターがL字に配置され高級感溢れる雰囲気が広がっています。 「清壽」の店主、清水良晃さんのこだわり 清壽の店主である清水良晃氏は、2008年に日本最大の魚河岸である築地に店を構えました。 胡麻好きが高じて胡麻油に興味を持ち、最終的に太白胡麻油100%で揚げる天ぷら屋の店主になったという異色の経歴の持ち主です。 そのため具材や衣はもちろん、揚げ油の種類にも並々ならぬ信念を持ち、鮮度を保つために1組ごとに新しい油に交換するこだわりよう。 胡麻油の旨みを含んだ見事な江戸前天ぷらからは、手間を惜しまない店主の職人技と油の温度等コンディションに対する細やかな気遣いが伝わってきます。 契約農家から直接買い付けた厳選野菜をはじめ、毎日築地から仕入れる良質な旬菜旬魚が衣を纏い、天ぷら鍋のなかでリズミカルで爽快な音を奏でていく様子は一見の価値あり。 メニューはお任せコースのみ!日本の四季を旬の具材で楽しもう! 江戸前の天ぷらがいただける清壽では、メニューはお任せコースのみ。 具材のポテンシャルを引き出した衣の薄い上品な天ぷらは、口当たりがサクサク、あっさりとしています。 季節や産地にこだわった材料の味をダイレクトに堪能できるのは至福のひと時です。 旬の具材から日本の四季が堪能できるので、シーズンごとに通いたくなることでしょう。 和食料理店なのにソムリエが!?こだわり天ぷら「清壽」のまとめ 実は清壽の店主は、英語も堪能。 和食を求める海外からのお客様にも喜んでもらえる天ぷら屋さんです。 また、天ぷらに限らず和食にはビールや冷酒が定番ですが、清壽ではワインの品揃えも充実しています。 揚げ手の主人のほかソムリエが常駐している天ぷら屋は他にはなかなかありません。 日本が誇る天ぷら料理の名店・清壽で、冷えた白ワイン片手にさらりと揚がった江戸前天ぷらを堪能してみませんか。