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Video article 3:34
The See-Through Pattern Is Beautiful! Artistic Koi Sushi With Squid!
Food & Drink- 28 plays
- YouTube
Amazing See-Through Koi Made With Squid! This video shows how to make artistic koi fish sushi with squid. In the video, the squid is cut into thin slices to recreate the swimming imagery. Also, tamagoyaki and salmon are sandwiched between the rice and squid to create a wonderful see-through pattern. Artistic sushi that's both a feast for the eyes and mouth! Check it out! -
Video article 8:59
These Noodles Go Down Smooth! Inaniwa Udon - How One of Japan's Top 3 Udons Is Made!
Food & Drink- 40 plays
- YouTube
Making Inaniwa Udon This video shows how "Inaniwa Udon," a specialty of Akita Prefecture, said to be one of Japan's top 3 udon noodles, is made. As you can see in the video, Inaniwa Udon is made through several steps: 1. Neri (練り): Kneading 2. Komaki (小巻): The noodles are cut into pieces, stretched out to about 1.5 cm in thickness, and coiled inside a tub. 3. Nai (綯い): This involves wrapping the noodles around two small bars that resemble a sort of "noodle loom." 4. Tsubushi (つぶし): Using a special rolling pin to flatten the noodles that have been wrapped around the bars. 5. Nobashi (延ばし): Lengthening the noodles by hanging, etc. 6. Kansou (乾燥): Drying the noodles. 7. Saidan (裁断): Cutting the noodles to length. 8. Senbetsu (選別): Separating and removing any imperfect noodles. Inaniwa udon has a long history of being served to lords since the Edo period, and it was not allowed to be eaten by ordinary people. It is characterized by its translucent milky white color, smooth, slippery texture, and firm noodles. Be sure to try a bowl if you get the chance! -
Video article 8:07
Unaju From the "Michelin Tokyo Bib Gourmand" Restaurant, Unagi Irokawa in Asakusa!
Food & Drink- 25 plays
- YouTube
The Unaju of Unagi Irokawa, Listed as a Michelin Tokyo Bib Gourmand This video, titled "浅草雷門【うなぎ色川】のうな重と肝焼きGrilled Eel and Rice of Irokawa in Asakusa.【飯動画】【Unagi】," introduces Unagi Irokawa in Asakusa. Unagi Irokawa is an eel restaurant with a long history, established in 1861. The eel here is baked with a secret savory sauce that has been handed down for more than 150 years, and are soft and fluffy. The restaurant was listed as a Michelin Bib Gourmand and there is a long line of people waiting to get in every day. If you're seated at the counter, you can watch the chefs grill the eels right before your eyes! If you're visiting Tokyo's Asakusa, be sure to stop by. ◆Unagi Irokawa Store Information◆ 【Address】2-6-11 Kaminarimon, Taito, Tokyo 【Access】A 1-minute walk from Asakusa Station (Exit A1) off the Toei Subway Asakusa Line / A 3-minute walk from Asakusa Station off the Tokyo Metro Ginza Line and Tobu Isesaki Line / A 5-minute walk from Tawaramachi Station off the Tokyo Metro Ginza Line 【Avg. Cost】¥3500+ 【Hours】11:30-14:00 or until sold out 【Closures】Sundays, holidays, etc. 【Parking】None 【Phone】03-3844-1187 【Tabelog】Unagi Irokawa https://tabelog.com/en/tokyo/A1311/A131102/13003697/ -
Video article 4:29
Nanpu - A Teppanyaki Restaurant in Nagoya City. They Make Dashi-Maki Tamago" and Fluffy Omelettes on a Teppan Grill?!
Food & Drink- 23 plays
- YouTube
Cooking Eggs on a Teppan Grill?! This video shows how to make dashi-maki tamago (Japanese rolled omelets) using a teppan grill at Nanpu, a teppanyaki restaurant in Nagoya City, Aichi Prefecture. Nanpu is a chain of izakaya (Japanese style pubs) established in 1996 with 13 locations in Aichi, Gifu, and Okinawa. In this video, they make dashi-maki tamago and fluffy omelets at Nanpu's main branch in Nagoya City, Aichi Prefecture. You probably don't imagine cooking eggs when you see a teppan grill, but in the video, the use a spatula to expertly cook the eggs. The highlight of the video is the final twirl of the dashi-maki tamago, which can be seen at 1:13. Be sure to check it out! ◆南風 -NANPU- Store Information◆ 【Address】〒462-0056 Aichi, Nagoya, Kita Ward, Chumarucho, 1−4-4 【Access】A 10-minute walk from Shonaidori Station on the Chickamae Subway Line. 【Price Range】¥3,000+ 【Hours】17:00-24:00 【Closures】Irregular 【Parking】Available. 6 spaces 【Phone】052-910-3654 【Official Homepage】南風 -NANPU- https://nanpu.co.jp/ 【Tabelog】Nanpu https://tabelog.com/en/aichi/A2301/A230113/23033046/ -
Video article 2:56
Unique Taste and Flavor! The Miraculous, Fermented Kabura Sushi and "Konka Iwashi" Produced by the Climate of Japan's Hokuriku Region!
Food & Drink- 15 plays
- YouTube
This video, titled "Flavors of Kaga and Noto (Fermented Food): Kabura Sushi, Konka Iwashi - nippon.com" (加賀・能登の美味「発酵食」:かぶら寿し・こんかいわし | nippon.com), was released by "nippon.com." Fermented foods made from fish and shellfish have been made in Japan's Hokuriku region since ancient times. An environment where it is cold enough to maintain low temperatures is ideal for food fermentation. Kabura sushi, a Kanazawa specialty, is said to have originated as a preserved food made from fermented vegetables and fish. Nowadays, yellowtail fillets caught on the Sea of Japan are placed in between salted turnips. The turnip is then enclosed in a vat and the space between the two is filled with koji, and the koji bacteria ferments the turnip to produce a delicious taste. The crunchiness of the turnip and the flavor of the yellowtail are combined with the aroma of koji to create a complex taste. On the other hand, sardine soaked in bran is called "konka iwashi" and is eaten lightly grilled with bran on top. This is also eaten with sardines and bran neatly spread in a tub and fermented. -
Video article 1:57
Beautiful artistic cross-sections! Video of how to make a decorative sushi roll, the Shikai Maki, in this video! Want to add a gorgeous dish to your celebration or party?
Food & Drink- 25 plays
- YouTube
This video was published by Bidelicious - Delicious Videos - and it's perfect for celebrating! This is the video of "Shikai Maki Sushi", a decorative sushi roll that is artistic and gorgeous. This video shows how to make "Shikai Maki", a decorative sushi roll. A decorative roll creates a beautiful pattern on the cross-section of the sushi roll. In addition to patterns called "crafted sushi" such as the "Shiomi Maki" shown in this video, animals and characters can also be created on the cross-section. This popular sushi dish is enjoyed by both adults and children, and is often presented at seasonal events. If you prepare the ingredients and watch the video to confirm the instructions, you can make the "Shiomi-roll", so why not give it a try? -
Video article 7:59
Osaka's 2-Michelin-Starred Chef Charms You at His Famous Hong Kong Restaurant! Enjoy the Creative Menu at Sushiyoshi!
Food & Drink- 17 plays
- YouTube
This video, titled "22 Courses Fusion Omakase (2 Starred Michelin)!!! Sushi Yoshi 壽司芳 @ TST, Hong Kong," was released by Food Warrior. Sushiyoshi is a sushi restaurant in Tsim Sha Tsui, Hong Kong. Chef Nakanoue, who has a 2-Michelin star restaurant in Osaka, made his debut in Hong Kong. The restaurant is bright and clean, with seating for 12 at the counter, and in this video you can see 22 different courses of food. The menu includes such delicacies as flounder, striped jack, amberjack, Osaka-style bamboo leaf sushi, abalone with sea urchin, caviar with lime, hairtail, seared mackerel, surf clam, blackthroat seaperch, fatty tuna with truffle, hand-rolled tuna, char-grilled tuna with truffle, crab and fried rice cakes with sea urchin and caviar, and more. -
Video article 9:46
Try Nagoya's Local Gourmet Noodle Dish, Miso Nikomi Udon, at Home! Recreate the Taste of the Long-Established and Popular "Yamamotoya Honten"!
Food & Drink- 28 plays
- YouTube
This video, titled "Miso Nikomi Udon - A Taste of Yamamotoya Honten's Long-Established Udon Noodles" (味噌煮込みうどん♪ ~老舗の山本屋総本店の味を再現~), was released by "papadesuyo777." In this video, they recreate the flavors of Yamamotoya Honten, a long established restaurant that makes Miso Nikomi Udon, a Nagoya specialty. Yamamotoya Honten has been famous in Nagoya since the Taisho era (1912-1926) for its Miso Nikomi Udon noodles. In this video, in order to recreate the taste of Yamamotoya Honten, the noodles are made by hand from medium strength cake flour. Not only does it show how to reproduce the flavor of Yamamotoya Honten's noodles, but it also shows the cooking in detail. At the end of the video, you can see the details of the recipe. Check out the video to see how it is made! -
Video article 38:02
You'll Feel Like You're at a Sushi Shop! A Variety of Excellent Dishes Prepared by a Skilled Sushi Chef!
Food & Drink- 22 plays
- YouTube
This video, titled "Japanese Food - $300 HIGH END SUSHI Teruzushi SUSHIBAE Japan" was produced by Travel Thirsty. Takayoshi Watanabe, the owner of Teruzushi, a sushi restaurant in Tobata, Kitakyushu, makes a variety of sushi. Takayoshi Watanabe's knife handling is nothing short of brilliant. The video is quite long, at nearly 40 minutes, but it's well worth the watch! The eel sushi that appears at 15:15 is absolutely amazing. The rest of the sushi is also tantalizing. If you don't get a chance to visit Japan often, watch this video to get your fill! Also, check out Takayoshi Watanabe's facial expressions... -
Video article 5:29
Learn How to Make Tsuyama Horumon Udon, a Local B-Grade Gourmet From the Tsuyama Region of Okayama Prefecture! Just a Little Bit of Yakiniku Sauce With Horumon, Vegetables, and Udon Noodles! An Easy but Super Tasty Recipe!
Food & Drink- 17 plays
- YouTube
This video, titled "From Scratch With the Sauce [Tsuyama Horumon Udon] B-Grade Gourmet in Okayama Prefecture" (タレからつくる【津山ホルモンうどん】岡山県のB級グルメ), was released by "Nomotaro Shokudo" (ノモタロウ食堂). This video introduces how to make "Tsuyama Horumon Udon" which is eaten in the Tsuyama region of Okayama Prefecture. It's all about preparing the horumon, cutting the vegetables, and making the sauce by hand. All you have to do to finish it off is to cook the horumon, then fry the vegetables and udon noodles together and add the yakiniku sauce. This udon is absolutely delicious. If you're in a restaurant, you can make it on a griddle, but you can also make it in a frying pan, so give it a try! -
Video article 4:25
Smooth, Firm, and Springy! A Look at Osawaya, an Udon Shop That Specializes in "Mizusawa Udon," One of the Three Great Udon of Japan!
Food & Drink- 17 plays
- YouTube
Mizusawa Udon, One of Japan's Three Great Udon, at the Famous Udon Shop, Osawaya This video shows Mizusawa Udon, one of the top three udon's of Japan, at the famous udon restaurant, Osawaya. Along with Sanuki Udon and Inaniwa Udon, Mizusawa Udon is considered one of the three major udon noodles in Japan, and is considered a specialty of Mizusawa, Ikaho, Shibukawa City, Gunma Prefecture. The noodles have a slippery texture and have a nice, firm texture. Osawaya, introduced in the video, is an long-established udon shop with 4 shops in Ikaho, and you can also buy their noodles online. In the video, you can see the udon noodles and the magnificent maitake mushroom tempura and more, so be sure to check it out. ◆Osawaya Store Information◆ 【Address】125-1, Mizusawa, Ikaho-cho, Shibukawa City, Gunma Prefecture 【Access】20 minutes by bus from JR Shibukawa Station. 【Price Range】¥770+ 【Hours】10:00-16:00 (L.O.) 【Closures】The 1st and 3rd Thursday of every month※Subject to change (August・November no closures) 【Parking】Available 【Phone】0279-72-3295 【Official Homepage】Osawaya http://www.osawaya.co.jp/index2.html 【Tabelog】Osawaya https://tabelog.com/en/gunma/A1004/A100401/10001525/ -
Video article 10:57
Take a Look at the Amazing Skills of This Chef as He Flays and Grills Eel Effortlessly! An Introduction to the Process of Making Kabayaki at Kawatoyo, a 100-Year-Old Eel Restaurant in Narita, Chiba
Food & Drink- 21 plays
- YouTube
This video, titled "Turning Live Eel Into Kabayaki! The Impressive Skills of a 100 Year Old Establishment" (活きたうなぎが蒲焼きになるまで。創業100年の早業がお見事), was released by "Ante." This video introduces the chefs of Kawatoyo, a 100 year old restaurant in Narita, Chiba Prefecture. First, the slippery, live eel is beaten on a large ginkgo tree cutting board and opened in a flash. It is then grilled unseasoned and dipped in a secret sauce infused with eel extract and grilled slowly. You can almost smell the aroma from the screen. The grilled eel kabayaki is soft and fluffy and can be easily cut with chopsticks. Check out the delicious kabayaki at the end of the video! -
Video article 25:42
The Artisans at Hyorokutei Akasaka Masterfully Process Eel With Their Brilliant Knife Skills! This Video Will Have You Craving Some Eel!
Food & Drink- 17 plays
- YouTube
The Artisans of Hyorokutei Akasaka Will Mesmerize You! From Processing Live Eel, All the Way to Unaju! This video, released by "Travel Thirsty," shows eel being taken straight from the tank and being turned into delicious unaju. The video shows the cooking and serving of unaju as well as tempura and even unseasoned eel. At Hyorokutei Akasaka, the rice is cooked in a cauldron and the eel and fish are grilled over a charcoal fire, with a variety of options on the menu, including unaju, hitsumabushi, set meals, donburis, and more. Additionally, they have natural and farmed eels, so you can compare flavors! Be sure to check out the video to see the chefs preparing and grilling eel over a charcoal fire. ◆Hyorokutei Akasaka Store Information◆ 【Address】3-16-8 Tokai Annex Bldg. 1F, Akasaka, Minato 107-0052 Tokyo Prefecture 【Access】219 meters from Akasaka Subway Station / Akasaka-mitsuke Station 【Avg. Cost】¥3,000+ 【Hours】11:30-15:00 (L.O. 14:00) / Weekdays 17:30-23:00 (L.O. 22:00) / Sat., Sun., Holidays 17:30-22:00(L.O. 21:00) 【Closures】Sundays 【Parking】None 【Phone】03-5545-6314 【Official Homepage】Hyorokutei Akasaka https://kiwa-group.co.jp/hyourokutei_akasaka/ 【Tripadvisor】Hyorokutei Akasaka https://www.tripadvisor.com/Restaurant_Review-g14129743-d15180153-Reviews-Hyorokutei_Asakasa-Akasaka_Minato_Tokyo_Tokyo_Prefecture_Kanto.html -
Video article 6:28
Relax Your Mind and Body at the Streambeds of Kyoto. This Is What Traveling Is All About...
Food & Drink- 60 plays
- YouTube
Kibune Chaya, a riverside teahouse in Kibune, Kyoto This video, titled "[4K Video] [Kyoto] Kawadoko in Kibune|Kibune-jaya (streambed cuisine) Washoku (Summer in Japan)" (【4K動画】【京都】貴船の川床(かわどこ)貴船茶屋(川床料理)和食(日本の夏)), was released by "movie fine." Kyoto City boasts an immovable popularity in the ranking of Japanese tourist attractions.The summer feature of Kyoto is your ship's Kawadoko. This is a video introducing Kifune Shrine which is one of the shops where you can enjoy the riverbed of your ship.Kyoto cuisine lunch and sukiyaki are popular.From the video 0:44, attractive dishes such as fish sashimi, tempura and dessert will appear one after another, so don't miss them! What is "Kawayuka" in Kyoto? Photo:Kawadoko cuisine in Kibune, Kyoto There are four areas in Kyoto in the summer that host Kawadoko: Kamogawa River (鴨川), Takao (高雄), Takagamine (鷹峯), and Kibune (木船). Kawadoko are a place to sit near the water and cool off, and are made with Japanese style tatami flooring called "Zashiki." They are also called "Noryo Yuka" in Japanese as well. The reason why Kyoto Takafune's Kawaboko is so popular Your ship is called "Kyo no Okuzashiki" along with the nearby Mt. Kurama (鞍馬山) .The riverbed is built on the Takifune River, which flows right next to Takifune Shrine, which is famous for its power spot. Even in midsummer, your ship is about 10 degrees Celsius lower than the temperature in Kyoto City, and it is also characterized by a comfortable time. It is said that during the Taisho period, people who put floor desks in the river and washed their feet were entertained with tea and food. While listening to the murmur of the river and the sound of the waterfall, you can enjoy Kyoto cuisine mainly with carp and sweetfish. Characteristics and recommendations of "Kifune Tea House" In order to relax and enjoy the riverbed, I would prefer to avoid congestion if possible.I recommend the Takifune tea house that I am introducing to you this time. The biggest attraction of the Kawadoko at Kibune-jaya is that they don't accept large groups or tour groups. The price is reasonable as well, so it won't put a strain on your wallet either. In addition, either side of the platoform faces the river, so you can soak your feet in it. By sampling Kibune-jaya's exquisite kaiseki cuisine while feeling the clear streams of Kyoto, shown at 0:30 in the video, both your mind and body will be at peace. Access to Kifune Shrine is also quite simple. It's only a 2-minute walk from Kibune-jaya. This is another great thing about Kibune-jaya. A pick-up service is available from the nearby Kibuneguchi Station as well, so it's convenient to let them know when you make a reservation. Fireflies in Late June Photo:Fireflies The Kawadoko at Kibune-jaya is open from May to September, but we highly recommend visiting from late June to mid-July. It's also the time when the fragrant Ninose lilies bloom, and fireflies can be seen flying around the Kibune River at night. If you're lucky, they may even appear on the Kawadoko at Kibune-jaya. Kibune is also home to a number of Ryokan (Japanese-style inns), notably "Beniya." It's a good idea to stay overnight after cooling off on the Kawadoko and go sightseeing in a different area the following day. It's also the time of year when Kurama Temple is surrounded by fresh greenery and the hydrangeas are in full bloom at Sanzen-in Temple. You're guaranteed to have a great trip, as Kyoto City is home to numerous places of interest, such as Shimogamo Shrine, Heian Shrine, Nanzen-ji Temple, Ginkaku-ji Temple (the Silver Pavilion), and Kyoto City Zoo. Kibune-jaya Summary Photo:View of the Kifune River Kibune-jaya was completely destroyed by a typhoon in 2019 and is undergoing reconstruction as of September 2020. It'll be interesting to see how the new appearance differs from that of the old shown in the video at 6:06. Check out the blog on the official website of the Kibune-jaya for the latest information! 【Yelp】Kibune-jaya https://www.yelp.com/biz/%E8%B2%B4%E8%88%B9%E8%8C%B6%E5%B1%8B-%E4%BA%AC%E9%83%BD%E5%B8%82?osq=%E8%B2%B4%E8%88%B9%E8%8C%B6%E5%B1%8B -
Video article 16:41
Mehari-zushi - A Local Dish of Mie and Wakayama Prefectures! Discover a Style of Sushi With a Long History of Home Cooking!
Food & Drink- 46 plays
- YouTube
Mehari-zushi – A Local Specialty Loved for Ages This video, titled "vlog|Making "Mehari-zushi," a local dish of Kumano" (vlog | 熊野の郷土料理「めはり寿司), was uploaded by "manospun kitchen and garden." It introduces Mehari-zushi, a local specialty of Wakayama and Mie prefectures and how to make it. Mehari-zushi is a historical local dish that has been handed down from generation to generation in Japan's Kumano region. It is said to be one of the oldest "fast foods" in Japan, and this video will show you how it's made! Follow along with the video and learn how to make this delicious recipe from the comfort of your own home! More About Mehari-zushi, a Specialty of Japan's Kumano Region Photo:Mehari-zushi, a local cuisine from Japan's Kumano Region The name "mehari-zushi," comes from the phrase "Me wo Miharu" (目を見張る), meaning "to open one's eyes wide." This refers to the eye-popping expression made by people who see the size of the snack, one of the things that makes it unique. Rather than sushi, it might be more fitting to refer to mehari-zushi as giant rice balls, or a type of onigiri. The recipe is actually quite simple: pickle leaf mustard in salt and flavor it with a mixture of soy sauce, sake, and mirin (Japanese rice wine). Mehari-zushi has also been designated as an excellent souvenir recommended by Wakayama Prefecture, and is a specialty product of Japan's Kumano region and the Yoshino region of Nara Prefecture. Mehari-zushi bentos are sold in the Kumano region, and are often eaten by people working in the mountains or by farmers. Cut-up pieces of leaf mustard are packed into the balls of rice as well, making it a very flavorful delicacy. Mehari-zushi has been a local specialty for a long time, but it is now being sold in Ginza, Shinsaibashi, and other popular shopping areas in Tokyo and Osaka. The pioneer of this trend is Sohonke Mehariya, established in 1962. Sohonke Mehariya sells traditional Kumano specialty sushi from Wakayama Prefecture, and is famous nationwide for its mail-order and made-to-order services. Mehari-zushi – A Snack of Many Names Photo:Takana (leaf mustard) The main ingredients for Mehari-zushi are white rice, takana (leaf mustard), soy sauce, sake, and mirin (Japanese rice wine). When mehari-zushi was first being made, barley rice was used, but these days, white rice is the preferred choice. In some places, sushi rice is used instead of white rice, giving each region its own unique characteristics. It is simple to make, but you should keep in mind that it takes more than a week to pickle the mustard leaves, so it isn't exactly quick. You can see how mehari-zushi is made starting at 0:35 in the video. Mehari Sushi - Where to Try This Tasty Snack Photo:Kumano Hayatama Taisha Shrine, a World Heritage Site in Wakayama Prefecture For those who find making it at home a little too difficult, you can still enjoy real mehari-zushi at restaurants in Japan. In the vicinity of Kumano Hayatama Taisha Shrine and Kumano Kodo in Shingu, Wakayama, there are several restaurants that serve traditional mehari-zushi. If you're looking to enjoy the authentic atmosphere where this Wakayama delicacy is made, we highly recommend a visit! Summary of Mehari-zushi, a Local Specialty of Wakayama and Mie Prefectures Mehari-zushi is said to be one of the oldest "fast foods" in Japan. As you can see in the video, it's a simple recipe, but it's characterized by the time and effort it takes to pickle the mustard leaf, as well as the depth of flavor, making it the perfect sushi to bring with you when traveling. Be sure to check out the video to learn how to make your own mehari-zushi! -
Video article 18:53
Kyogoku Kaneyo – A Kyoto Michelin Guide Kabayaki Restaurant Famous for Their Specialty Eel Dish, Kinshi-don
Food & Drink Travel- 49 plays
- YouTube
Video introduction - Craftsmanship of Kyoto Eel Specialty Restaurant 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 -
Video article 1:55
An Impressive Video of Chefs Preparing Eel at the Famous Restaurant Kawatoyo in Narita, Chiba. Take a Look at the Flashy Skills Catching the Eyes of Passersby!
Food & Drink Traditional Culture- 367 plays
- YouTube
The Jaw-Dropping Techniques of Kawatoyo Chefs The video, taken at Kawatoyo, a Meiji style restaurant situated on the way to the Naritasan (Narita Mountain) Shinshoji Temple in Narita, Chiba, shows how the chefs prepare Japanese eel (Unagi) before cooking them. There is a common saying among eel restaurant chefs that gives some insight into how difficult mastering the techniques behind their job is, it goes: “Three years of skewering, eight years of cutting, and a lifetime of grilling.” In spite of the difficulty of this job, the chefs in the video make it look easy, and even enjoyable. In just two minutes, one can easily understand how skilled the chefs at Kawatoyo are. Be sure to follow along with the video as you read the article! Grilled Eel, Narita’s Specialty Photo:Eels When most people think of Narita they think of eel. And it's no surprise either. With its 60 eel restaurants Naritasan, Omotesando has become a popular attraction for both tourists and food lovers alike, and it is conveniently located just a 15 minute walk from the JR Narita Station. Kawatoyo is a well-established shop in Narita, serving grilled eel since 1910. Crowded even on weekdays, part of its popularity is due to the show offered by its chefs working in front of diners. This can be seen in the video as well The skillful maneuvering of tools and knives done on the restaurant's large wooden cutting board, catches the eyes of many tourists, who are impressed by the fascinating sight. Source :YouTube screenshot These are the steps to prepare the eel. Be sure to follow along with the video: 1. Nailing the eel to the board 2. Cutting it open with a knife 3. Gutting it 4. Boning it 5. Slicing it to proper size Because of how difficult it is to perform this procedure both quickly and accurately, apprentices are usually relegated to applying the skewers. Unlike other fish, eels must be killed just before preparing them as their flesh tends to spoil very quickly: so quickly that the speed at which the preparation work is done ends up influencing the taste of the final product. In addition to that, raw eel blood is toxic, and while cooked preparations are safe to eat, handling and preparing the raw product requires great care on the chefs’ part. Some Final Words on Narita Eel Photo:Eel bowl On a normal weekday, the chefs at Kawatoyo prepare a staggering 400 eels for their customers, and this number doubles to a whopping 800 on weekends and holidays. The taste of the grilled eels you can have in this wooden, old fashioned traditional Japanese shop is simply amazing. There are various eel recipes and serving styles in Japanese cuisine: be it rolls, unagi sushi, eel served in traditional wooden boxes or on top of rice bowls. Did you know that grilled eel cooking methods can vary from region to region in Japan? In the East, Kanto-style eels are sliced open from the back, then steamed and only later grilled, making for a richer, more plump texture, while in the West it is more common to have them Kansai-style, following a method that focuses on fragrance and crispness by grilling the eels on their belly directly over a flame. The best you can do is walk your way through Japan and find the style or unagi sauce you like the most. And don’t forget that eels this delicious can only be prepared by skilled, seasoned professionals: do not try this at home! ◆Kawatoyo Honten◆ 【Address】Nakamachi386, Narita, Chiba, Japan, 286-0027 【Access】 By Train 11 minutes walking from JR Narita station 11 minutes walking from Keisei Narita station By Car: 8.3 km from Narita International Airport (about 20 minutes) 3 km from Aeon Mall Narita (about 10 minutes) 2.5 km from Mega Don Quixote (about 8 minutes) 【Open】10 am to 5 pm (last order) 【Closures】None (subject to change) 【Parking】None 【TEL】0476-22-2711 【Official Website】kawatoyohonten http://www.unagi-kawatoyo.com/foreign/index.html -
Video article 6:43
A Foreign Shopkeeper Has Fallen in Love With Soba! A Look at the Dedication of the Artisans at Ishiusu Soba in Zushi, Kanagawa!
Food & Drink- 187 plays
- YouTube
グルメがうなる本物の和食「蕎麦」の美味しさ~「石臼そば」の魅力 こちらの動画は「ANA Global Channel」が公開した「SOBA - IS JAPAN COOL? WASHOKU - 和食 (蕎麦)」です。 こちらの動画では、神奈川県逗子市に店舗を構える、店主がバングラデシュ出身という異色のお店、蕎麦好きの和食グルメに大人気の手打ち蕎麦屋「石臼そば」を紹介します。 古くから伝わる伝統の製法で作られる「石臼そば」 低カロリーで栄養のある和食として知られる日本蕎麦には「ざる蕎麦」「かけ蕎麦」「つけ蕎麦」「きつね蕎麦」「たぬき蕎麦」「天ぷら蕎麦」「月見蕎麦」「とろろ(山かけ)蕎麦」「おろし蕎麦」「南蛮蕎麦」など数多くの商品がありそのレシピも多様です。 しかし、どの蕎麦も麺の製法で味が決まることに変わりはありません。 古来の日本料理である蕎麦の作り方にこだわる「石臼そば」では、動画で紹介されているように、昔ながらの古い石臼で蕎麦の実を挽くことから蕎麦の仕込みがスタートします。 約3時間石臼を回し、ふるいを通し、きめ細かいそば粉に。 そしてそば粉を水で練り上げ、麺棒で伸ばして蕎麦打ち。 さらに丁寧に断裁し蕎麦切塩釜なども使用し、ようやく蕎麦麺が完成するという根気のいる手順で作られます。 究極の和食として「手打ち」を売りにする蕎麦屋は数多いもの。 「石臼そば」は既成品のそば粉を使用せず、独自のルートで仕入れた原料を昔ながらの製法で作り上げます。 食通の期待に応える緻密な調理法 店主のチョードリーさんは動画の中で 「和食としての蕎麦は、作る職人次第で味が変わるので、作るときはそばに気持ちを集中しないと、グルメの方々が喜ぶ美味しい蕎麦にはなりません。 蕎麦は、その日の気温や湿度の変化によって、毎日水の量お微妙に変える必要がある、非常にデリケートな食材なのです。」 と語ります。 日本全国の和食通やグルメの期待に応えるため、食材の産地にもこだわりがあり、蕎麦の実を北海道から九州まで日本全国から取り寄せています。 蕎麦の糖度は各地で異なり、蕎麦は平地よりも傾いた土地の方が高品質のものが収穫できるので、店では棚田で収穫された蕎麦が使用されています。 蕎麦つゆや蕎麦湯にも独特のこだわりとアレンジが もちろん蕎麦に限らず和食に欠かせないのが蕎麦つゆで、和食好きのグルメにもこだわりがあります。 動画で紹介されているように、「石臼そば」では蕎麦つゆにも深いこだわりを持っており、なんと蕎麦つゆには「かつお節」だけでなく「さば節」と「宗田節」の三種類を使用しているとのこと。 また、昆布は前日に漬け込んでおくという念の入りようで、材料の分量や調理にかける時間で味も変わるため、その微妙な調整に最も神経を遣うと言います。 また、蕎麦湯にもお店独自のアレンジが施されており、一味違う美味しさを味わえます。 「石臼そば」紹介まとめ 京都や静岡など蕎麦処として有名な地域は日本全国にありますが、動画で紹介されている蕎麦店は「日本の古くからの伝統を継承した蕎麦が堪能できる店」として、今では逗子市の名店となりました。 「美味しい和食文化を味わえる店」との評価が高く、多くの観光客が訪れる人気スポットとなっています。 -
Video article 2:03
The Fugu Dishes of Usuki, Oita Prefecture! A Look at the Different Types of Mouthwatering Pufferfish Cuisine!
Food & Drink- 62 plays
- YouTube
The Fugu Courses of Shikitei Mieno This video, titled "JG 4K Oita Usuki Blowfish Dish with Pufferfish Liver and Whitebait (Shikitei Mieno) Oita Usuki Blowfish Dish" (JG 4K 大分 臼杵名物ふぐ料理 ふぐ肝と白子(四季亭みえの) Oita Usuki Blowfish Dish), was released by "JAPAN GEOGRAPHIC." The video introduces the fugu (pufferfish/blowfish) course at "Fugu Shikitei Mieno," located in Usuki, Oita Prefecture, in Japan’s Kyushu region. Fugu is a white meat fish that can be enjoyed in a variety of different cooking/preparation styles. In this article, we'll focus on the fugu of Usuki, popular for its delicious taste and low price compared to other fugu of the same high quality. A Look at the Various Types of Fugu Cuisine Source :YouTube screenshot Shimonoseki City in Yamaguchi Prefecture is famous for its fugu, which has come to be eaten mainly in western Japan, in places like Yamaguchi, Kitakyushu, and Osaka. It is said to have spread all over Japan after World War II. In Osaka, fugu dishes are also called "teppo ryori" (テッポウ料理) or "tetsu ryori" (テツ料理). Because of the presence of toxins (particularly tetrodotoxin) in the liver and organs of fugu, it is mandatory to obtain a license from the local government to process fugu poison. The season for fugu is said to be late September to mid-March, which is essentially winter, but in recent years, fugu has become available frozen or cultured throughout the year. Fugu dishes are usually served as a course, and the main types of dishes are: ・Fugu Sashimi (ふぐ刺し, called "tecchiri" in Osaka): Sliced fugu sashimi so thin that you can see the other side [Video: 0:33~]. ・Fugu Roe Cuisine (白子料理): Fugu ovaries baked, fried, or made into soft roe tofu [Video: 1:03~]. ・Fugu Hot Pot (ふぐ鍋, called "fugu chiri," or "tecchiri" in Japan’s Kansai region): A hot pot of fugu fillet, vegetables, etc. [Video: 1:37~]. ・Zosui (雑炊): A dish of rice and beaten egg made in the remaining broth after eating fugu hot pot [video: 1:47~]. ・Karaage (唐揚げ): Deep-fried fugu meat. ・Nikogori (煮凝り): A dish in which the collagen from the skin of the fugu is hardened into a jelly-like substance. Fugu sake is also enjoyed with fugu dishes. Dried fugu fins are especially popular as "hire-zake" (ひれ酒, lit. fin sake) which is made by roasting dried fugu fins and adding them to hot sake. Usuki Fugu, the Local Specialty of Usuki, Oita Prefecture Source :YouTube screenshot The fugu seen in the video is a firm-fleshed fugu raised in the fast-flowing Bungo Channel. Usuki City in Oita Prefecture is so popular that people from all over the country come here to eat fugu because of its location, which allows one to enjoy it while it's still fresh and at reasonable prices. The Fugu Cuisine of Shikitei Mieno Source :YouTube screenshot There are around 20 restaurants in Usuki that serve fugu dishes. The one featured in the video is Shikitei Mieno. The fugu course is served in a spacious Japanese room on the second floor. At 0:33 in the video, a large plate of fugu sashimi is shown. It's a beautiful dish of sashimi with slices so thin that you can see the plate through the flower-petal-shaped arrangement. Other fugu dishes introduced are fugu with dressed skin, fugu sushi, fugu steamed in soy milk, fugu dumplings, karaage fugu, fugu hot pot, and zosui. These include small dishes of rice, pickles, and dessert for 8,000 yen, a price that can only be found in Usuki. There is also a smaller portion size fugu kaiseki (会席) available. Summary of Usuki’s Fugu Cuisine Source :YouTube screenshot This article introduced the appeal of fugu cuisine and the secrets behind the popularity of Usuki's fugu. Zosui is a special treat you can enjoy after getting your fill of fugu! Be sure to check out the delicious fugu cuisine in the video if you still haven’t yet. It’ll give you an idea of what Kyushu cuisine is like! 【Yelp】Shikitei Mieno (四季亭みえの) https://www.yelp.com/biz/%E5%9B%9B%E5%AD%A3%E4%BA%AD%E3%81%BF%E3%81%88%E3%81%AE-%E8%87%BC%E6%9D%B5%E5%B8%82?osq=%E5%9B%9B%E5%AD%A3%E4%BA%AD%E3%81%BF%E3%81%88%E3%81%AE -
Video article 24:22
A Colossal Tuna Is Transformed Into an Exquisite Tuna Bowl by the Chef! The Knife Skills of the Chefs at Shibuya's Kamigoto Udagawacho Are a Sight to Behold!
Food & Drink- 43 plays
- YouTube
The Kintaro Tuna Bowl at Kamigoto Udagawacho in Shibuya! This video, released by "Travel Thirsty," introduces the Kintaro Tuna Bowl at Kamigoto Udagawacho The restaurant is an izakaya with a theme of the Goto Islands and Shinkamigoto in Nagasaki Prefecture. The Kintaro Tuna Bowl" is a bowl of rice with different cuts of tuna so you can compare various cuts of the tuna. It's a bowl of rice that is only possible because the entire tuna is cut up on the spot. The Kintaro Tuna Bowl is available for 3,980 yen. Be sure to give it a try! ◆Kamigoto Udagawacho Store Information◆ 【Address】150-0042 Tokyo, Shibuya City, Udagawacho, 37−35 Shibuya Udagawacho Building 2F 【Access】An 8-minute walk from Shibuya Station 【Cost】¥3,980 【Hours】11:30 – 14:30(L.O. 14:00)/ 17:30 – 23:00(L.O. Food 22:00, Drinks 22:30) 【Closures】None※Excluding end of the year holidays 【Parking】None 【Phone】03-6427-8067 【Official Homepage】Kamigoto Udagawacho https://kiwa-group.co.jp/kamigoto/ 【Tabelog】Kamigoto Udagawacho https://tabelog.com/en/tokyo/A1303/A130301/13173806/ -
Video article 7:37
Enjoy Luxurious Sukiyaki at the Popular Restaurant "Sukiyaki Kanaya" in Iga, Mie!
Food & Drink- 39 plays
- YouTube
Better Than Kobe Beef or Matsuzaka Beef?! A Look at Sukiyaki Kanaya! This video shows the delicious sukiyaki of Sukiyaki Kanaya. When you think of Iga City, for many people, ninjas come to mind, but in fact, the city is also famous for its specialty Iga Beef. It has a longer history than Matsuzaka beef, and some people say it's better than Kobe or Matsuzaka beef. It's also called the "phantom beef" because of its low distribution. One of the places where you can eat this "phantom beef" is Sukiyaki Kanaya in Iga City. At Sukiyaki Kanaya, there are a variety of dishes using Iga beef, including sukiyaki, Kanaya's famous buttered dishes, shabushabu, and steak. As you can see in the video, there are hot pots at each table, and the hostesses cook it right in front of you so you can eat them as soon as their ready. If you get the chance to try this phantom Iga beef, don't pass it up! ◆Sukiyaki Kanaya Store Information◆ 【Address】434 Uenononinmachi, Iga, Mie 518-0831 【Access】95 meters from Hirokoji Station 【Avg. Cost】¥8000+ 【Hours】11:00-20:30 (L.O. 19:00) 【Closures】Mondays (On the case that Monday is a public holiday, the following Tuesday will be closed 【Parking】Available 【Phone】0595-21-0105 【Tripadvisor】Kanaya (金谷) https://www.tripadvisor.com/Restaurant_Review-g1015945-d1663760-Reviews-Kanaya-Iga_Mie_Prefecture_Tokai_Chubu.html -
Video article 4:42
For Those Looking to Make Great Sushi at Home! A Brightly Colored Seaweed Roll Recipe!
Food & Drink- 56 plays
- YouTube
This video, titled "[Recipe] Japanese Traditional Sushi "Ehomaki" #8," was released by "Gucci Fufuu's 'What Are We Eating Today?'" (ぐっち夫婦の今日なにたべよう?). This is a recipe for a variety of seaweed rolls with a mix of ingredients including tuna, salmon, and eggs. It's under 5 minutes long, so if you're feeling like making sushi at home, you should definitely give this video a try! It features Japanese and English notes to make each step of the process easier to understand. The preparation process is also easy to understand. It also shows how to serve it at 4:20, so if you're learning how to serve food, consider checking it out! -
Video article 25:00
Teppanyaki Cuisine With a View of Nagoya Castle!
Food & Drink- 35 plays
- YouTube
Teppanyaki Cuisine With a View of Nagoya Castle - Crown Teppanyaki! This video shows someone enjoying a meal at "Crown," a teppanyaki restaurant in Hotel Nagoya Castle in Nagoya City, Aichi Prefecture. You can see Nagoya Castle from the window, and enjoy teppanyaki cuisine with fresh vegetables and Wagyu beef in an elegant setting. In this video, you can see the chef cooking on the teppan right before your eyes! Check out the video to see her amazing skills. ◆Crown Teppanyaki Store Information◆ 【Address】Hotel Nagoya Castle 11F, 3-19 Hinokuchi-cho, Nishi-ku, Nagoya City, Aichi Prefecture 【Access】Taxi: 10 minutes from Nagoya Station / Subway: An 8 minute walk from Asama-cho Station (Exit 1) on the Tsurumai Line / Shuttle bus: departs every hour from JR Nagoya Station 【Admission Fee】15000円〜 【Store Hours】11:30-14:30 (Last Order 14:00) / 17:30-21:30 (Last Order 20:30) 【Holidays】Occasional Closures 【Parking】Availableり 【Phone】052-521-2121 【Home Page】Crown Teppanyaki https://www.castle.co.jp/hnc/restaurant/crown_tpn/ 【Tabelog】Contemporary Dining Crown Teppanyaki https://tabelog.com/aichi/A2301/A230109/23069347/ -
Video article 11:24
The Dashi-Maki Burger at Nishiki Hirano Inside Kyoto's Nishiki Market Is a Must-Try! Watch the Chef Nailing It as He Uses 5 Pans at Once!
Food & Drink- 56 plays
- YouTube
Nishiki Market - The Kitchen of Kyoto! Introducing Nishiki Hirano's Fluffy Dashi-Maki Tamago Burger This video shows how they make dashi-maki tamago burgers at Nishiki Hirano in Nishiki Market. In the video, the artisan uses five frying pans to make dashi-maki tamago, and from 9:00 onwards, you can see the fluffy eggs being cooked to perfection. The dashi-maki tamago burgers that these turn into are simply amazing. You can try one at Nishiki Market, the "Kitchen of Kyoto," so if you're in Kyoto, be sure to stop by. ◆Nishiki Hirano Store Information◆ 【Address】489-1 Nakauoyacho, Nakagyo Ward, Kyoto, 600-8125 【Access】A 6-minute walk from Hankyu Karasuma Station / 329 meters from Karasuma Station 【Cost】¥398+ 【Hours】Restaurant 8:30-16:30 (L.O. 16:15) / Selling of side dishes 10:00-18:00 【Closures】Irregular 【Parking】None 【Phone】050-5596-2754 【Official Homepage】Nishiki Hirano - Kyoto Nishiki Market's Side Dish Speciality Shop https://nishiki-hirano.com/ 【Tabelog】Nishiki Hirano https://tabelog.com/en/kyoto/A2601/A260201/26007725/