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Video article 13:26
Excellent Hitsumabushi video using Kyoto Uji's premium “Kyo Kamo” duck!Insta-viewable lunch at “Kyo Kamo Hitsumabushi Kamoshigin” in Kyoto City, Kyoto Prefecture, Japan.
Food & Drink Travel Traditional Culture- 87 plays
- YouTube
Video introduction of “Kyokamo Hitsumabushi” at “Kyokamo Hitsumabushi Kamoshigin” in Kyoto City, Kyoto Prefecture, Japan. This video, titled "Kyoto Duck Hitsumabushi in Kyoto" (Kyoto duck Hitsumabushi in Kyoto - 京鴨ひつまぶし かもしぎん - 京都), was uploaded by "T-BOX Japan." The video begins with the grilling of premium Kyoto duck over charcoal, and then introduces the different ways to enjoy hitsumabushi. Kamoshigin – A Hitsumabushi Restaurant in Kyoto Kamoshigin, located near Kyoto Shiyakusho-mae Station on the Tozai Subway Line, is a restaurant where you can enjoy hitsumabushi and shabu-shabu hot pot using Kyogamo duck, a premium brand of duck from Uji, Kyoto. In the video, you can enjoy a close-up look at how the delicious duck hitsumabushi and oyakodon hitsumabushi are made, as well as the different ways to eat them. At night, the restaurant offers an extensive menu of shabu-shabu hot pot and seared sashimi, as well as courses offering smoked dishes. Reservations are not available for lunch, but can be made for dinner. On weekdays, a private, modern Japanese-style room can be reserved starting from groups of 6 people. We recommend this restaurant for those looking to try the famous Kyogamo duck of Kyoto. What is Hitsumabushi? Photo:Hitsumabushi, Nagoya, Aichi At Kamoshigin (京鴨ひつまぶし かもしぎん, Kyogamo Hitsumabushi Kamoshigin), hitsumabushi is made with kyogamo duck. Hitsumabushi is a dish that originated in Nagoya, and was made with eel. The basic way to eat Hitsumabushi is to first eat it over rice. The second way is to add condiments, such as wasabi, shredded seaweed, and chopped green onions. The third way involves pouring dashi over the rice, creating a type of ochazuke. The remaining one-fourth of the dish eaten in your preferred style, from those introduced above. Mouthwatering Kyoto Duck Hitsumabushi – A Generous Helping of Meat Source :YouTube screenshot The video introduces two lunch menus. The first is Kyoto Duck Hitsumabushi (京鴨ひつまぶし, Kyogamo Hitsumabushi). The dish begins with premium quality brand duck meat roasted over a charcoal fire. As you can see in the video, the duck meat is plentiful and protrudes from the bowl, and is sure to look great on Instagram for any foodies out there! [Video] 0:53 - Grilling Kyoto Duck Over Charcoal [Video] 4:40 - Delectable Kyoto Duck Hitsumabushi Their signature dish is ¥2,200, but if you think it's a bit too much food, there's a smaller version that you can order for ¥1,650. The waiter explains how to enjoy the taste by dividing the dish into four equal portions, just like you would for eel hitsumabushi. [Video] 5:07 - Staff Explaining How to Eat Hitsumabushi Oyakodon Hitsumabushi – Juicy Kyoto Duck & Refreshing Spring Onions Source :YouTube screenshot The next dish, Oyakodon Hitsumabushi is also introduced in the video. The duck meat cooked over binchotan charcoal and topped with a tender egg is looks extremely tasty! Since the oyakodon is also hitsumabushi, it's served with dashi broth at the end. The restaurant is open for lunch from 11:30 am, but please note that the restaurant closes once it is sold out. The Oyakodon Hitsumabushi costs ¥1,500. [Video] 10:50 - Oyakodon Hitsumabushi Summary of Kyoto Duck Hitsumabushi in Uji, Kyoto Kyogamo Hitsumabushi Kamoshigin is easily accessible, being just a one-minute walk from Kyoto Shiyakusho-mae Station on the Tozai Subway Line. It's also a 5-minute walk from Sanjo Station, making it easy to find even if you're visiting from a faraway place like Tokyo, or even from overseas. Check out the mouthwatering photos on Kamoshigin's Instagram page as well. After watching the video showing how Kyogamo Hitsumabushi is made, you're probably thinking about trying it. If you're visit Kyoto, we highly recommend trying the delicious duck dishes at this hole-in-the-wall, modern Japanese-style restaurant! -
Video article 10:12
Japanese Whisky Is Highly Regarded Around the World. Popular Manufacturer Suntory Talks About the Secrets to the Deliciousness of 90 Years of Japanese Whiskey
Food & Drink- 70 plays
- YouTube
世界中から高い評価を集める「日本産ウイスキー」、人気の秘密は職人のこだわりにあった! こちらの動画は「ANA Global Channel」が公開した「WHISKY - IS JAPAN COOL? WASHOKU - 和食 (ウイスキー)」です。 近年、ハイボールブームやNHKの連続テレビ小説「マッサン」の放送により、人気に火がついた日本産ウイスキー。 ウイスキーと一言で言っても種類はさまざま。 大きく分けて、スコッチ、アイリッシュ、バーボン、カナディアン、そしてジャパニーズ(日本産)と5種類あります。 たくさんの種類があるウイスキーの中でも日本産のウイスキーの人気は国内にとどまらず、世界中から高い評価を浴びています。 日本産ウイスキーは、注目の高さから入手が困難になっていたり、価格にも大きな差が出ています。日本のウイスキーがこれほどまで高い評価を得るようになったのは、職人の徹底したウイスキーへのこだわりがあったから。 日本のウイスキーの90年の歴史は職人のウイスキーへの情熱の積み重ねでした。 日本の職人のウイスキー造りへのこだわり 日本のウイスキーは「味と香りが素晴らしい」と、国際的なコンテストでもさまざまな賞を受賞しています。 そんな高評価を得ている日本のウイスキーの美味しさの秘訣は、職人のこだわりによるところがとても大きいと言えます。 動画で紹介されているサントリー名誉ブレンダーの輿水精一さんによると、ウイスキーの魅力は、樽で長いこと寝かせる熟成にあり、サントリー「響」は、日本でとれるミズナラの木で作った手作りの樽で原酒を長期熟成させているのです。 このミズナラの樽で原酒を寝かせることで日本のウイスキー独特の香りや味わいが生まれているのです。 木の樽で原酒を熟成させるということが、日本産のウイスキーの特徴を生み出すひとつの要因となっています。 日本産ウイスキー(ジャパニーズウイスキー)の種類 日本国内で作られている日本産ウイスキーにはどのような種類があるのか知らないという方も多いのではないでしょうか? 日本産ウイスキーは主に3つの種類に分けられます。 ・モルトウイスキー 日本産ウイスキーにおけるモルトウイスキーとは、原料に麦芽(モルト)だけを使用した、単式蒸留のウイスキーを指します。 味わいは力強く濃厚です。 ・グレーンウイスキー 日本産ウイスキーにおけるモルトウイスキーは、原料にトウモロコシ、ライ麦などの穀類(グレーン)を使用した連続蒸留のウイスキーを指します。 くせのない飲みやすさが特徴。 職人のこだわりの詰まった日本産ウイスキー紹介まとめ 日本産ウイスキーについてもっと知りたいという人はぜひ動画をご覧ください。 職人のウイスキーへの情熱に触れることで、ウイスキーの深みのある味と香りがさらに美味しく感じられるかもしれません。 -
Video article 3:05
This Is How Fried Rice Is Cooked in Japan! Check Out the Amazing Skills of These Chefs as They Create Delicious Dishes!
Food & Drink- 45 plays
- YouTube
This video, titled "Egg Fried Rice - Famous Restaurant Style in Japan" (ずっと見てられるチャーハン専門店の鍋振り 華麗な職人技!), was released by "Sushi Bomber TV The Frontline of Cooking" (Sushi Bomber TV クッキング最前線). In this video, the chefs can be seen cooking some delicious fried rice right before your eyes. Fried rice is a dish that is made by frying pre-cooked rice with various ingredients in oil in a pan. Once you try it, you'll realize it's not as hard as you thought, but the more you learn about it, the more you'll understand the depth of the process, and how much work can actually go into making a perfect batch of delicious fried rice. In this video, you can see how a professional cooks fried rice with incredible speed, so if you like cooking or just enjoy food, give it a watch! -
Video article 19:02
Can even natto haters eat natto? Video of the making of Red Soybean Natto! What is the excellent Kyoto natto made by the president of a natto craftsman in Kyoto City, Kyoto Prefecture, who used to hate natto?
Food & Drink Traditional Culture Life & Business- 37 plays
- YouTube
Video introduction of “Red Soybean Natto” made by a natto craftsman in Kyoto, Japan This video, titled "How to make a Delicious Japanese "Kyo-Natto" Amazing "Natto" Master in Kyoto Japan![ASMR][DELI BALI]," was uploaded by "DELI BALI." This series features Kyo-natto, a popular product in Japan's Kansai region, made by Fujiwara Foods, near Kuramaguchi Station in Kyoto. Check out the video below to see how the delicious Kyo-Natto is made. Red Soybeans - One of the Many Varieties of Soybeans! Photo:3 types of soybeans Did you know that there are many varieties of soybeans? When you hear the word "soybeans," the first thing that comes to mind is probably the common yellow soybean. However, there are actually other varieties of soybeans, including red soybeans, green soybeans, and even black soybeans. Among the many varieties, red soybeans are a rare variety with few farmers growing them. Their nutritional value and flavor are superior to those of other varieties, and they are highly sought after. Different Ways to Eat Red Soybeans One problem many people have with natto is that the soybean skin remains in their mouth even after they've finished eating. The skin of red soybeans is so thin that it easily passes through the teeth, and the texture is pleasant, so the skin does not remain in the mouth. Also, because of its strong umami flavor, many recipes have been published for people who want to taste the full flavor of the bean, such as nimame (boiled soybeans). In addition to the sweet nimame, there are many other ways to enjoy soybeans, such as boiled in salted water, served with rice, or with spinach and tofu dressing. There are many different recipes to try out. In this video, red soybean natto is used as an ingredient. Kyo-Natto - The Creme de la Creme of Natto Source :YouTube screenshot The video introduces Fujiwara Foods, a leading natto manufacturer in Kyoto. In addition to natto made from common soybeans, the company also produces red soybean natto and green soybean natto. Several types of natto, including "Kyo-Natto Otsubu" (京納豆大粒, Large Bean Kyo-Natto) and "Kamogawa Natto" (鴨川納豆, Kamo River Natto), which won an excellence award for five consecutive years at the Japan Natto Competition, are loved by many natto fans. The process of making red soybean natto begins with the artisan's hand washing of the beans. The beans are gently washed by hand and soaked in water until they are about twice their original size. From there, the red soybeans are cooked in a pressure cooker. In the video, you can see the pressure cooker, which is full of Fujiwara Foods' commitment and history. After the beans are cooked, natto bacillus is immediately sprayed on the beans. Before the beans cool down, the natto is packed and left in the fermentation room for another 20 hours before the red soybean natto is finally ready. President Fujiwara says he never liked natto and did not want to take over his family's business. However, he is now known as a natto maker with fans not only in Kyoto but all across Japan. Summary of Kyo-Natto, a Natto Made With Red Soybeans Natto is a food for all genders and ages because of its high quality protein, so much so that it's called "Hatake no Niku" (畑の肉, 'the meat of the fields') in Japan. Furthermore, in recent years, soybeans have been attracting attention from people interested in dieting as a low-sugar food. Natto is made from fermented soybeans, which makes it even more nutritious. However, as the president of Fujiwara Foods disliked natto, it is a food that Japanese people are quite divided about. For those who dislike the smell, using spices such as wasabi, garlic, or curry seems to make it easier to eat. Be sure to give it a try if you dislike natto yourself. Even some natto lovers probably didn't know that there's red soybean natto and green soybean natto, or they may have known about them but have never eaten them. You'd be surprised at how different the different types of soybeans are. Red soybean natto is on a whole different level from regular natto. Be sure to give it a try! -
Video article 10:07
Amatsu amaguri” is made with a lot of time and effort by craftsmen. Don't miss the video of the production process made by skilled craftsmen at a popular amatsu amaguri store in Kyoto City, Kyoto Prefecture!
Food & Drink- 172 plays
- YouTube
Video Introduction of Amazuki Chestnut Production Process at a Popular Amazuki Chestnut Shop in Kyoto City, Kyoto Prefecture This video, titled "Making the Best Sweet Chestnut "AMAGURI" at Kyoto! Japanese Street food, Craftsmanship, Gourmet!," was created by "DELI BALI." This video introduces the sweet chestnut store "Hayashi Monshodo" (林万昌堂) which has been in business since 1874. Hayashi Monshodo is located at the entrance to Shinkyogoku (新京極) in central Kyoto (京都府, kyoutofu). As you can see in the video, a huge amount of chestnuts are roasted here every day. Tianjin Sweet Chestnuts have become a famous soul food of Kyoto. Enjoy watching learning more about Tianjin Sweet Chestnuts in the video. More About Tianjin Sweet Chestnuts Photo:Tianjin Sweet Chestnuts Tianjin Sweet Chestnuts are made from chestnuts of the Chinese Chestnut tree (シナグリ, shinaguri) (scientific name Castanea mollissima), a deciduous tree native to China. Since the astringent bark is not attached to the edible part with tannin like the Japanese chestnut, it's easy to peel off the roasted part with one's hands or utensils. Li Jinzhang (李金章) and Kunijiro Kuki (九鬼国次郎) opened Japan's first sweet chestnut store "Kanemasuya" on November 3rd, 1910 in Asakusa's Nakamise Shopping Street (浅草の仲見世). Chinese chestnuts were originally only grown in China, however, selectively bred species, which differ from the original Chinese variety, are now being grown in both Kochi Prefecture (高知県, kouchiken) and Gifu prefecture (岐阜県, gifuken). These chestnuts are highly disease resistant, much like the Japanese chestnut, and hybrids are currently being created with American and European species to improve their resistance to disease and pests. How Tianjin Sweet Chestnuts Are Made Photo:Tianjin Sweet Chestnuts The process for making Tianjin Sweet Chestnuts is as follows. 1. Roasting From 0:28 in the video, you can see a huge amount of chestnuts being roasted together. They are mixed constantly with river pebbles until they become soft. The river pebbles are great conductors of heat which helps maintain the plumpness of the chestnuts throughout roasting. 2. Sorting From 0:56 in the video, you can see the chestnuts being sorted. Poor quality chestnuts are removed and discarded. This is all done by hand and requires a lot of knowledge and experience to know what to look for. The chestnuts are roasted carefully, with roasting time and methods being adjusted as needed. Once the chestnuts are fully roasted, mizuame is added. The sugar caramelizes producing a beautiful aroma. 3. Inspection From 3:53 in the video, you can see the chestnuts being checked to see how much longer they need to be cooked. The fully roasted chestnuts are separated from the hot river pebbles using a sieve. 4. Sorting From 6:00 in the video, you can see the fully roasted chestnuts being sorted. Small or poor quality chestnuts are removed during this stage. 5. Brushing From 6:38 in the video, you can see the chestnuts being brushed. This process produces a glossy finish. Once this process is complete, the chestnuts are ready to be packaged and sold. 6. Completion From 7:47 in the video, you can see the chestnuts as they're packaged and then lined up in the store ready to be sold. Summary of Hayashi Manshodo's Tianjin Sweet Chesnuts Photo:Shelled sweet chestnuts Tianjin Sweet Chestnuts are fun to peel and delicious to eat! We hope you enjoyed watching the video and learning more about how Tianjin Sweet Chestnuts are made! Tianjin Sweet Chestnuts are higher in calories than Japanese chestnuts, high in fiber, and very filling, making them a very popular snack. If you are interested in trying these sweet, freshly baked chestnuts, they can also be purchased online, so be sure to check out Hayashi Manshodo's website! 【Official Website】Hayashi Manshodo - A Long Established Chestnut Shop https://www.hayashi-mansyodo.jp/en/ -
Video article 1:46
Ranked No. 1 in the Udon Category in Japan on Tabelog! A Look at the Wagyu Bukakke Udon of "Rakuraku," in Osaka!
Food & Drink- 26 plays
- YouTube
The Wagyu Bukkaku Udon of Rakuraku! This video shows what dining at Raraku, an udon shop in Katano, Osaka, is like. Rakuraku has been ranked number one in Japan in the udon category by the Japanese food review site "Tabelog." People who love udon come from all over Japan to eat here, and even on weekdays, there are long lines of people. As you can see in the video, these udon noodles made with Wagyu beef are very popular. In addition, the boiling of the udon in a pressure cooker gives them a unique texture and elasticity. It's a very popular udon shop, so you should definitely check it out. 【Tabelog】Rakuraku https://tabelog.com/en/osaka/A2707/A270704/27011240/ -
Video article 1:19
The Monaka Ice Cream at Osaka's "Tsuriganeya" Is Too Good to Pass up! This Video Will Have You Craving Dessert!
Food & Drink- 22 plays
- YouTube
A Familiar Japanese Treat - How Monaka Ice Cream is Made! This video shows the making and tasting of monaka ice cream at Tsuriganeya. "Monaka ice" is ice cream sandwiched between the "buns" of a Japanese confectionery called "monaka." The buns are made from mochi and the dough is thin and crispy. In Japan, major ice cream manufacturers sell monaka ice cream and other ice cream products, which can be found at convenience stores. At the restaurant in this video, you can choose vanilla, strawberry, matcha, black sesame, or chocolate. They order vanilla in the video. Be sure to check out the monaka ice cream in the video! -
Video article 11:03
Kobe beef, with its beautiful sashi (marbling) and melt-in-your-mouth meat, is served at Yakiniku Ka, a Kyoto machiya in Kyoto City, Kyoto Prefecture! The restaurant offers a whole head of Kobe Beef for your dining pleasure!
Food & Drink- 39 plays
- YouTube
Kobe beef gourmet video introduction of “Yakiniku Ka” in Kyoto City, Kyoto Prefecture This video, titled "Buying an Entire Kobe Beef Cattle and Trying All of the Different Cuts at 'Yakiniku Yoshimi'" (神戸牛を一頭買い 多彩な部位を焼肉で堪能できる、和の趣き溢れる京町屋 焼肉 嘉 YOSHIMI), was released by "T-BOX Japan." It showcases the luxurious yakiniku at Yakiniku Yoshimi. The menu item shown in the video is the Kobe beef special assortment of the day. From 0:17 in the video, you can also check out their exquisite yukhoe, bibimap cooked in a stone bowl, and more. The Different Cuts of Kobe Beef Shown in the Video Photo:Tajima cattle The Kobe beef served at "Yakiniku Yoshimi" in Kyoto City, Kyoto Prefecture, introduced in the video, is a brand name of beef that is used when meat from Tajima cattle (Japanese black cattle) produced in Hyogo Prefecture meet certain standards. Kobe beef is well known not only in Japan, but also in Europe and the United States, and has been selected as one of the three major Japanese beef breeds. Kobe beef has many different names in Japanese, sometimes going by the English "Kobe Beef" or "神戸ビーフ" (kobe beef transliterated) "神戸肉" (kobe niku), and "神戸牛" (kobe gyu). All of these mean the same thing, however. The Requirements of Kobe Beef Photo:Wagyu beef There is a clear definition of Kobe beef which refers to beef that has been carefully selected from Tajima cattle. Whether the meat is Kobe beef or not is determined at the time of shipping, which means there is no such thing as live Kobe beef. In addition, only heifers (females that have not yet given birth) and male castrates are recognized as Kobe beef. On top of that, the Beef Marbling Score (BMS) value must be No. 6 or higher, with a carcass weight of 270-499.9 kg for females and 300-499.9 kg for males. Carcasses with flaws are judged by the Kobe Meat Marketing Promotion Council to determine whether they are Kobe beef or not. Check Out the Delicious Kobe Beef in the Video! Photo:Kobe beef, wagyu As you can see from 1:16 in the video, Kobe beef has beautiful and vivid "marbling" with a reddish color, and the meat is characterized by its mildness and richness. Kobe beef is stamped with an image of a chrysanthemum as proof that it is Kobe beef. The name "Kobe Beef" and its logo are registered as trademarks, and in order to use them, you need to have the trademark rights held by the Kobe Beef Marketing and Distribution Promotion Association. Summary of Japan’s Exquisite Kobe Beef Photo:Kobe beef teppanyaki The delicious Kobe beef introduced in the video is enough to make one's mouth water just by looking at it. Kobe beef lunches are also available in Ginza and other areas, so be sure to keep your eyes peeled for delicious yakiniku restaurants! 【Official Website】Yakiniku Yoshimi http://yakiniku-yoshimi.com/ -
Video article 6:40
Tantalize Your Taste Buds With Takoyaki, the Fast Food of the Common People of Japan! A Look at How the Delicious Food Stall Snack Is Made!
Food & Drink- 110 plays
- YouTube
Takoyaki, a Classic Food Sold at Stands This video, titled "Japanese Street Food: Takosen" was uploaded by "Aden Films." Osaka in Japan's Kansai region is famous for okonomiyaki and takoyaki, but this time we'll be introducing takoyaki and "takosen," two popular "B-Grade" cuisines. The video also introduces a store that sells handmade takosen and shows how it's made. Japanese cuisine is often associated with sushi and kappo cuisine, but the king of B-grade gourmet foods, takoyaki, introduced here is also a legitimate Japanese dish. Today, takoyaki has made its way from East Asia to Southeast Asia and to the Americas as a representative Japanese food. Takoyaki and Takosen - A Look at How the Classic Street Foods Are Made! Photo:How to Make Takoyaki ・How To Make Takoyaki - Make the dough by adding water, egg, and yamaimo (Japanese yams) to flour - Boil the octopus in salted water, remove the slime and cut into pieces - Let the dough sit for a day and night to blend - Heat a specialty takoyaki machine and coat with a thin layer of oil and pour in the dough - Add ingredients such as green onions, red ginger, tenkasu, shredded cabbage, and so on and finally add the main ingredient - octopus. - Grill it while rolling it with a bamboo skewer until it is evenly golden brown. - Takoyaki is ready when it is fluffy and round - Top with sauce, green onions, dried seaweed, dried bonito flakes, etc. From 0:28 in the video, you can see how they cook a large batch of takoyaki at once on a big takoyaki machine. ・How To Make Takosen - Place the cooked takoyaki between shrimp flavored rice crackers - Like takoyaki, top with sauce and other toppings The popular toppings are the traditional okonomiyaki sauce, dried bonito flakes, dried seaweed, and mayonnaise, but in recent years, cheese, chili powder, and even chocolate sauce and maple syrup have become popular. You can see the takosen being put together at 6:03 in the video. The History of Takoyaki and Takosen Photo:takoyaki "Aizu-ya" is said to be the inventor of takoyaki, the comfort food of Osaka. In the 1960s, takoyaki stands and night stalls were everywhere, and could be found especially in places like Shinsaibashi and Dotonbori. Takoyaki was a popular food, but there was a lot of garbage because of it due to people eating it while walking. Eventually, takosen, introduced in the video, was created from the eco-friendly idea of reducing waste by sandwiching takoyaki between shrimp crackers reducing the materials required to hold and eat it. A Popular Souvenir! The Famous Takoyaki Shop "Wanaka" Photo:Wanaka's takoyaki Takosen is even available at izakaya and speciality stores. The shop featured in the video is Wanaka, a famous takoyaki shop. It's a specialty store for takoyaki and takosen, located mainly in Osaka. The store, found at a shopping mall in Fukuoka, is popular for its food stall-style design. Summary of Takoyaki and Takosen, the Kings of Japan's Food Stalls Photo:takosen Takoyaki and takosen are very simple Japanese foods. The best part is that there are many ways to enjoy them as you can add your own toppings and customize the recipe how you like! Try to find your own way to eat it! Why not sit down and enjoy a glass of beer with some delicious takoyaki after watching the amazing takoyaki chefs of Osaka's Wanaka? -
Video article 4:29
The Thick Soup at Menya Gokkei in Kyoto Is Just Too Good! This Unique Soup Is Something You Won't Find Anywhere Else!
Food & Drink- 19 plays
- YouTube
This video, titled "[Menya Gokkei] Chicken Daku! Super Thick, Viscous White Chicken Broth! A New Texture I've Never Had Before! [Kyoto] [ASMR/ramen/noodles] Noodle Channel Episode #110" (【麺屋 極鶏】鶏だく!超濃厚肉濁鶏白湯!今までに食べたことのない新食感です!! 【京都】【ASMR/ramen/noodles】 麺チャンネル 第110回), was released by "Noodle Channel" (麺チャンネル). This video introduces Menya Gokkei, a ramen shop famous for its rich flavor and unique texture. Menya Gokkei is famous for its viscous soup, and since so many people visit every day, it's not unusual that you have to wait in line. The other ingredients are carefully chosen so that the soup is just the right thickness, and the chashu and menma (bamboo shoots) are extremely thick. In this video, you can see a video of a visit to Menya Gokkei and try their popular "chicken daku." -
Video article 8:52
Torii Gates at the Entrance of a Teppanyaki Izakaya?! A Look at Teppan-jinja in Osaka!
Food & Drink- 31 plays
- YouTube
Teppan-jinja - A Teppanyaki Izakaya With a Shrine Theme This video shows what Teppan-jinja Soemoncho, a restaurant in Osaka City, is like. Teppan-jinja Soemoncho is a relatively new restaurant that opened in December 2016. A torii gate you'd find at a shrine is attached to the exterior, and as the restaurant's name suggests, the concept is based on a shrine. *"Jinja" means shrine in Japanese. The dishes are grilled skewers of vegetables and meat cooked on a teppan (griddle), and they are made with olive oil for a refreshing taste. They're open until late at night, so if you're ever in Osaka looking for a late night snack, give it a try. ◆Teppan-jinja Soemoncho Store Information◆ 【Address】2 Chome-3-14 Shinsaibashisuji, Chuo Ward, Osaka, 542-0085 【Access】A 3-minute walk from Namba Station on the Subway Midosuji Line / A 3 minute walk from Namba Station on the Subway Sennichimae Line / A 3-minute walk from Osaka Namba Station on the Kintetsu Namba Line / A 5-minute walk from Namba Station on the Nankai Main Line / A 5-minute walk from Namba Station on the Nankai Koya Line / A 5-minute walk from Nihonbashi Station 【Avg. Cost】1 skewer ¥250+, ¥3,000 avg. 【Hours】17:00-05:00 (the following day) ※17:00-03:00 on Mondays 【Closures】None 【Parking】None 【Phone】06-6213-7011 【TripAdvisor】Teppan-jinja Soemoncho https://www.tripadvisor.com/Restaurant_Review-g14127623-d9675545-Reviews-Teppan_Jinja-Chuo_Osaka_Osaka_Prefecture_Kinki.html -
Video article 2:11
Ingredients From All Over the Country! Stroll Through More Than 150 Shops in the Kuromon Market, AKA "Osaka's Kitchen"!
Food & Drink- 22 plays
- YouTube
Eating Around Osaka's Kitchen - Kuromon Market This video shows the shops lining Osaka's Kuromon Market. Kuromon Market is known as "Osaka's Kitchen," and as you can see in the video, there's plenty of food purchase for walking around and eating while perusing the shops. At Kuromon Market you can get a variety of foodstuffs, from fresh seafood, to fruit and processed goods. In the video they order baby octopus. It's a good place to buy souvenirs when you visit Osaka. Consider stopping by if you have the chance. 【Official Homepage】Kuromon Market https://kuromon.com/en/ 【Tripadvisor】Kuromon Market (黒門市場) https://www.tripadvisor.com/Attraction_Review-g14134994-d1896861-Reviews-Kuromon_Market-Nippombashi_Chuo_Osaka_Osaka_Prefecture_Kinki.html -
Video article 2:29
This Is How Yatsuhashi, Kyoto's Most Popular Sightseeing Souvenir, Is Made!
Food & Drink- 21 plays
- YouTube
Yatsuhashi- One of Kyoto's Most Popular Sightseeing Souvenirs This video shows how to make "Yatsuhashi," a representative souvenir of Kyoto. Yatsuhashi is a Japanese confectionery that has established a firm position as a tourist souvenir of Kyoto. In general, there are two types of yatsuhashi: nama yatsuhashi (non-baked yatsuhashi) and katayaki yatsuhashi (hard-baked yatsuhashi), both are equally popular. The standard flavor is cinnamon, although it is now available in a variety of flavors, such as matcha, strawberry, and black sesame. In the video, you can see the katayaki yatsuhashi being made in the store, so be sure to check it out. -
Video article 10:34
You'll Never Get Tired of Watching This Popular Kyoto Sweet Being Made! London-ya, a Confectionery Shop That Sells London-Yaki at Shinkyogoku in Kyoto!
Food & Drink- 35 plays
- YouTube
This video, titled "名物ロンドン焼き!作り方をじっくり眺めてみた!カステラ 京都グルメ The Amazing London-Yaki (Castelle) Machine at Kyoto Japan!," was released by "DELI BALI." London-Yaki is one of the most popular Kyoto gourmet dishes among both tourists and young locals alike. London-ya, featured in this video, is located near the entrance to Shinkyogoku, a popular shopping street for young people. The unique feature of London-ya is that you can watch from outside as the london-yaki (small castella filled with white bean paste) are made, one after another. You can watch as the batter is poured into the round molds and baked. On top of being a treat to watch, they're also a treat to eat, and they taste delicious! If you're in the Shinkyogoku area of Kyoto and want to enjoy window shopping and eating around, be sure to stop by London-ya! -
Video article 2:54
The cooking time for funa-zushi, a specialty of Shiga Prefecture, is a whopping three years! The roots of Japan's sushi culture, made with the particular methods of artisans in Takashima City, Shiga Prefecture.
Food & Drink- 236 plays
- YouTube
Gourmet local delicacy “funa-zushi” - Video introduction of the special manufacturing process by a long-established craftsman in Takashima City, Shiga Prefecture. "Before Sushi, There Was Funazushi" is a video produced by Great Big Story to promote Funazushi, a local specialty of Shiga Prefecture. This is the video for “Kitashina-roho,” a long established Funazushi shop founded 400 years ago in the Edo Period. Kitashina-roho has closed down once before, but 18th generation craftswoman Mariko Kitamura and her husband Atsushi aimed for a fresh start through the production of high quality Funazushi. The video shows a craftsman explaining what Funazushi is and how it's made. We don't recommend watching this on an empty stomach! What Is Funazushi? Photo:Funazushi Funazushi is a local food made around Lake Biwa (琵琶湖:Biwa-ko), the largest lake in Japan. Japan has a history of fermenting fish using lactic acids such as salt, rice, or rice malt, in order to make sushi. Funazushi was an especially popular preserved food around Lake Biwa, an area far from the sea. How Funazushi Is Made Source :YouTube screenshot Funazushi is known as one of the roots of Japanese sushi culture. Sushi in Japan is characterized by the craftsmanship of the chefs. Sushi is prepared by the chefs in seconds and eaten immediately. This became a popular part of culture in the edo period and was known as "Hayazushi" (lit. Fast Sushi). However, Funazushi, being a fermented food, takes a long time to prepare. In fact, it can take as long as three years from the time of production to the time it is eaten. According to the explanation by Atsushi Kitamura in the video (1:41), "There are three important things in making Funazushi: gutting, blood letting, and desalination." Funazushi is made from Nigorobuna living in lake Biwa. To make Funazushi, the sushi chef starts by prepping the fish. From here, the fish is stuffed with salt and then transferred to a barrel with more salt. Mariko Kitamura says in the video "I want everyone to understand the time and effort to make Funazushi, and to understand that Funazushi is one of the roots of the sushi we eat today" (2:10). There are two types of Funazushi: Honnarezushi which is fermented using only salt, and Hayanare that is fermented using vinegar. Eating Shiga's Local Specialty Photo:Funazushi Chazuke Shiga's local specialty, Funazushi, is available in stores on Nishikikoji-dori in Kyoto or by mail order service. We recommend buying this as souvenir and enjoying the distinct flavors of this traditional snack. If this distinct smell bothers you, we recommend eating the Funazushi with chazuke. In Japanese style restaurants in Shiga or Kyoto, it's often paired with locally made sake. Although Funazushi is not grilled, it tastes similar to roasted foods, such as ham. Summary of Funazushi Funazushi used to be a common food in Japanese homes. As you can see from the video, it takes time and effort to make this delicious food. You can see the time and effort that chefs put into making these Funazushi by watching the video. The smell of fermented food can be off putting to many people, but the flavor can be quite addictive. Eating such a rare treat is akin to dining on caviar. If you're planning on dropping by Shiga, be sure to visit the famous Japanese restaurants in Shiga to try some delicious Funazushi! ◆Kitashina-roho◆ 【Address】1287 Katsuno Takashima-shi Shiga 【Hours】10:00 to 17:00 【Closures】Monday・Thursday 【Telephone】0740-20-2042 【Tabe-log】Kitashina-rouho https://tabelog.com/en/shiga/A2505/A250501/25000007/ -
Video article 2:22
What is the artistic soup bowl at Gion Sasaki, a three-star Michelin Guide Japanese restaurant in Kyoto City, Kyoto Prefecture?
Food & Drink- 27 plays
- YouTube
Video introduction of the artistic soup bowl at Gion Sasaki, a three-star Michelin Guide Japanese restaurant in Kyoto City, Kyoto Prefecture. This video shows "Shiruwan," a seasonal dish at Gion, Kyoto's "Gion Sasaki," being made. Gion Sasaki opened in 1997 in Ponto-cho, Gion, and after moving once in Gion, opened its current location in 2006 in Gion, where many old establishments are still standing. The restaurant has been awarded three stars in the Michelin Guide. In this video, you can see how the "hamo" (daggertooth pike conger) is processed and then grilled over binchotan charcoal to become a delicious bowl of soup. Be sure to check out the video showcasing three-Michelin star artisanship. ◆Gion Sasaki Store Information◆ 【Address】1F, 566-27 Komatsucho Higashiyama-ku, Kyoto-shi, Kyoto-fu 605-0811 【Access】A 10-minute walk from Keihan Gion-Shijo Station / A 12-minute walk from Shijo-Kawaramachi Station off the Hankyu Kyoto Line 【Price Range】¥30,000+ 【Hours】【Lunch】12:00- Simultaneous start【Dinner】18:30- 【Closures】Sundays・The 2nd and 4th Mondays of every month・Irregular 【Parking】None 【Phone】075-551-5000 【Official Homepage】Gion Sasaki http://gionsasaki.com/ 【Tabelog】Gion Sasaki (祇園 さゝ木) https://tabelog.com/en/kyoto/A2601/A260301/26001863/ -
Video article 10:00
Mysterious shop Ponta open only in the middle of the night! What is the history and taste of this legendary street-side ramen?
Food & Drink- 18 plays
- YouTube
This video, titled "伝説の屋台ラーメン 深夜限定グルメ 京都 ぽん太 日本拉麺 A Legendary Street Ramen in Kyoto Japan! Dramatic "Ponta"," was released by "DELI BALI." In this video, they introduce "Ramen Ponta" which is a street ramen that only a handful of people know about. Nowadays, there aren't many street truck ramen shops in Japan, but Ponta is still open from 9:30 PM to 2:30 AM. It is hard to go to this shop because it is late at night, but it tastes great and it's one of the best shops for after going to an Izakaya. Check out the delicious ramen from Ponta shown in the video! -
Video article 18:53
Video showing the process of making the exquisite kinshi-don at the long-established eel specialty restaurant “Kyogoku Kaneyo” in Kyoto City, Kyoto Prefecture! Differences between Kanto and Kansai regions, and “Doyo no Ushi no Hi” (day of the ox).
Food & Drink Travel- 69 plays
- YouTube
Video introduction of craftsmanship at Kyogoku Kaneyo, an eel specialty restaurant in Kyoto City, Kyoto Prefecture This video, titled "Kyogoku Kaneyo: A Grilled Eel Master in Kyoto|the Art of an Eel Master Who Has Been Serving Grilled Eel for 58 Years" (58年間ひたすら鰻を焼き続けた鰻爺の職人技「京極 かねよ」), was uploaded by "WAZAIRO." It showcases the artisanal skills of the chef, from how the unagi (freshwater eel) is prepared to how the fluffy Japanese omelette is placed on top. What Is Kabayaki? Photo:Eel kabayaki Kabayaki is a method of cooking used in Japan wherein long, thin, scaleless fish are skewered and grilled in a teriyaki style (grilled while covered in a sweet soy sauce marinade). In Japan, this style of cooking is mainly used to prepare eel, but is also used to cook a number of other fish. Records show that kabayaki has existed in Japan since at least the late 1,300s, although the cooking method was different than that of modern day kabayaki. Chawanmushi, the Perfect Umami Flavor to Go With Your Unagi Photo:Chawanmushi The video shows the atmosphere of the restaurant and you can hear all of the appliances, etc. used in the restaurant as well. The chawanmushi (Japanese steamed egg custard), which can be ordered for 600 yen, is a must-try. [Video] 0:45 - How Chawanmushi is Made Kansai-Style vs Kanto-Style Eel – The Different Styles of Eel in Japan After sitting in an ice bath for some time, the eels are then skillfully prepared by the chef. Although "Kaneyo" is a restaurant in Kyoto, they use the Kanto-style of preparing and grilling eels, known as "Edoyaki." Let's take a look at the differences between Kansai-style and Kanto-style eel. Kansai-style: The eels are opened from the belly, skewered without being steamed, and then grilled with the head still on the skewer and removed later. Kanto-style: The eels are opened from the back, steamed, skewered, and the head is removed before grilling. In the video, the eel is dexterously skewered and steamed by the chef. The steamed eel is dipped into the sauce and then broiled. The eels are grilled rapidly, with the cooking conditions carefully monitored by the skilled chef. [Video] 2:04 - Preparing and Cooking Eel What is Kinshi-don? The Specialty of Kyogoku Kaneyo Photo:Kinshi-don kinshi-don is the signature dish of Kyogoku Kaneyo, but what is it exactly? Kinshi-don refers to an eel bowl with a fluffy Japanese egg on top. In the video, you can see how the fluffy egg is cooked between two stoves with different heat levels, adjusting the heat to get the perfect omelette. The resulting dish, with a large, fluffy egg protruding from the bowl is both photogenic and delicious! Underneath the egg you'll find the perfectly cooked eel. Peeling back the egg to see the delicious eel underneath is part of what makes this dish such a treat. [Video] 15:40 - Cooking the Egg Used for Kinshi-don A Summertime Eel Eating Tradition in Japan Photo:Unaju Eel is known to be rich in vitamins, and as such, it became tradition to eat it during the summer months to ward off the fatigue caused by Japan's hot summers. The most common day for this is Doyo no Ushi no Hi, or "The Midsummer Day of the Ox." In 2023, this day falls on July 30 (Mon.). If you're looking to try some tasty Japanese eel, consider trying it on a hot summer day to beat the heat! Unagi vs Anago: The Different Types of Eel in Japan Photo:Anago (conger eel) sushi There are two types of eel commonly eaten in Japan: unagi and anago. Unagi is a freshwater eel, whereas anago (conger eel) is a saltwater eel. In terms of flavor, unagi (うなぎ) is known to have a richer flavor, while anago are said to have a lighter flavor. Because of this, unagi is often prepared in a kabayaki style, while anago is often steamed or prepared as tempura. As for nutrients, unagi generally has far more vitamins than anago. Kyogoku Kaneyo, a Restaurant in Kyoto You Don't Want to Miss! Kyogoku Kaneyo is located in downtown Kawaramachi, in the Nakagyo Ward of Kyoto. Founded in the early Taisho period (1912-1926), the restaurant boasts a traditional Japanese atmosphere and the same delicious taste, with eel grilled using a secret sauce that has been passed down for 100 years. The superb dishes have even earned it a spot in the Kyoto Michelin Guide. The second-floor tatami room has a relaxing atmosphere, and yose performances are held there each month. If you're into rakugo and other Japanese performance arts, we recommend checking it out. ◆Kyogoku Kaneyogura◆ 【Address】456 Matsugaecho, Nakagyo Ward, Kyoto, 604-8034 【Telephone】075-221-0669 【Closed】Closed on Wednesdays 【Parking】No private parking lot, please use a nearby paid parking lot 【Access】 -From JR Kyoto Station, take the No. 5 city bus to Kawaramachi Sanjo (河原町三条) and walk 2 minutes. -A 5-minute walk from Kyoto City Hall on the Tozai Subway Line -A 5-minute walk from Sanjo Keihan Station on the Keihan Main Line -
Video article 8:55
Nikunotakumi Miyoshi - Japan's Finest Kappo Restaurant! A Glimpse at Some of the Finest Dishes Japan Has to Offer!
Food & Drink- 28 plays
- YouTube
This video, titled "[Kyoto Gourmet] Nikunotakumi Miyoshi - Japan's Top Restaurant! a Michelin-Starred, Top-Quality Meat Experience in Gion Shijo, Kyoto! Niku Kappo Nikunotakumi Miyoshi ウニ王子チャンネル#57" (【京都グルメ】肉割烹の日本最高峰「にくの匠三芳」京都祇園四条でミシュラン1つ星の極上の肉体験!Niku Kappo Nikunotakumi miyoshi ウニ王子チャンネル#57). It was released by "Uni Prince Channel" ( ウニ王子チャンネル). This video introduces Nikunotakumi Miyoshi, a famous restaurant in Kyoto which was awarded a Michelin star in the Kyoto Guide. They use only the finest quality meat and best cuts, making it a place worthy of its stars. You can taste some of the most delicious meat dishes you can imagine here, so we recommend checking it out at least once! In this video, you'll see Nikunotakumi Miyoshi, one of Japan's best restaurants. -
Video article 34:22
Grab a Bite to Eat at "Kyouman Gion" in Gion, Kyoto! Enjoy Fresh, Piping Hot Eel Dishes!
Food & Drink- 27 plays
- YouTube
The "Unagi Donabe Gohan Zen" at Kyouman Gion in Gion, Kyoto This video shows "Unagi Donabe Gohan Zen" being made at Kyouman Gion. It's a type of rice dish cooked in an earthenware pot with unagi eel. In the video, you can see the chefs at Kyouman Gion starting off by filleting live eel taken from their tank, skewering it, grilling it over a charcoal fire, and finally making their specialty dish Unagi Donabe Gohan. They use delicious domestic eels from Kagoshima, Aichi, Shizuoka, and other parts of Japan, as well other fresh ingredients bought on the day. When you visit Kyoto, consider stopping by Kyouman Gion for some delicious eel dishes! ◆Kyouman Gion Store Information◆ 【Address】51-2 Motoyoshi-cho, Yamato Shinbashi Higashi-iru, Higashiyama-ku, Kyoto City, Kyoto 【Access】318 meters from Gion Shijo Station 【Price Range】¥5,000+ 【Hours】11:00-15:00 (L.O. 14:00) / 17:00-23:00 (L.O. 22:00) 【Closures】Irregular 【Parking】None 【Phone】075-551-7337 【Official Homepage】Kyouman Gion | KIWA https://kiwa-group.co.jp/kyouman_gion/ 【Tabelog】Kyouman Gion (時菜 今日萬 祇園) https://tabelog.com/en/kyoto/A2601/A260301/26031429/ -
Video article 8:12
Eating Around in "Osaka's Kitchen"! Oysters, Fresh Sea Urchins, and More at a Fish Restaurant in Osaka's Kuromon Market!
Food & Drink- 33 plays
- YouTube
Shelling Oysters Like Crazy! Fresh Oyster and Sea Urchin! This is a video of a chef at a fish market in Osaka's Kuromon Market, shelling oysters and opening sea urchin and also shows taste testing them. Kuromon Market is known as "Osaka's Kitchen" because of the variety of foodstuffs available there, including seafood, fruit, and processed foods. The 580-meter-long market is made up of 150 shops that offer a wide variety of carefully selected ingredients from all over the country. In the video, you can see a chef shelling oysters one after another, as well as opening sea urchins. His hands are so dexterous that you can't help but notice his skills, so be sure to check out the video to see how he does it. 【Official Homepage】Kuromon Market https://kuromon.com/en/ 【Tripadvisor】Kuromon Market (黒門市場) https://www.tripadvisor.com/Attraction_Review-g14134994-d1896861-Reviews-Kuromon_Market-Nippombashi_Chuo_Osaka_Osaka_Prefecture_Kinki.html -
Video article 4:15
Beef "Shiogamayaki" With the Aroma of Cherry Blossoms Prepared by Gion Sasaki, a Three-Star Japanese Restaurant in the Michelin Guide.
Food & Drink- 24 plays
- YouTube
Beef Shiogamayaki at Gion Sasaki This video introduces the amazing beef "shiogamayaki" (protein cooked in salt crust) at Gion Sasaki, at three-star restaurant in the Michelin Guide. Gion Sasaki opened in 1997 in Ponto-cho, Gion, and after moving once in Gion, opened its current location in 2006 in Gion, where many old establishments are still standing. The restaurant has been awarded three stars in the Michelin Guide. In Gion Sasaki's beef shiogamayaki, wagyu beef is first seasoned with salt and pepper, let to sit, and then wrapped in a cherry leaf. They use egg whites and salt to create a "salt kettle" around the beef and then place it in the pizza oven until it's completely browned. When you crack the salt kettle, you can smell the fragrance of cherry blossoms in the steam. Be sure to check out the video of the beef shiogamayaki with beautifully cooked wagyu beef and the aroma of cherry blossoms! ◆Gion Sasaki Store Information◆ 【Address】1F, 566-27 Komatsucho Higashiyama-ku, Kyoto-shi, Kyoto-fu 605-0811 【Access】A 10-minute walk from Keihan Gion-Shijo Station / A 12-minute walk from Shijo-Kawaramachi Station off the Hankyu Kyoto Line 【Price Range】¥30,000+ 【Hours】【Lunch】12:00- Simultaneous start【Dinner】18:30- 【Closures】Sundays・The 2nd and 4th Mondays of every month・Irregular 【Parking】None 【Phone】075-551-5000 【Official Website】Gion Sasaki http://gionsasaki.com/ 【Yelp】Gion Sasaki (祇園 さゝ木) https://www.yelp.com/biz/%E7%A5%87%E5%9C%92-%E3%81%95%E3%82%9D%E6%9C%A8-%E4%BA%AC%E9%83%BD%E5%B8%82?osq=%E7%A5%87%E5%9C%92%E3%81%95%E3%81%95%E6%9C%A8 -
Video article 2:40
Gion Sasaki, a Three-Star Japanese Restaurant in the Michelin Guide! A Look at Their Delicious Sea Perch That Evokes the Vestiges of Summer!
Food & Drink- 34 plays
- YouTube
The Delicious Sea Perch of Gion Sasaki This video shows the "Suzuki no Kawa-pari Ishigamayaki" at Gion Sasaki. Roughly translated it means "Crispy Skinned Sea Perch Cooked in a Brick Oven." Gion Sasaki opened in 1997 in Ponto-cho, Gion, and after moving once in Gion, opened its current location in 2006 in Gion, where many old establishments are still standing. The restaurant has been awarded three stars in the Michelin Guide. The sea perch used, called "suzuki" (スズキ) in Japanese, has many different names, including "seigo" (セイゴ) and "fukko" (フッコ) to name a couple. The sea perch is served with Manganji togarashi, baby corn, corn kakiage for garnish. The sea perch is cut in three pieces and salted and left to rest. The skewered sea perch is grilled in a brick oven and served with Manganji togarashi sauce. The sea perch is crispy around the edges, moist and half-cooked inside after being baked in the brick oven, and it is accompanied by the aroma of Manganji togarashi, which gives it a deep flavor. Be sure to check out the video to see how it's cooked. ◆Gion Sasaki Store Information◆ 【Address】1F, 566-27 Komatsucho Higashiyama-ku, Kyoto-shi, Kyoto-fu 605-0811 【Access】A 10-minute walk from Keihan Gion-Shijo Station / A 12-minute walk from Shijo-Kawaramachi Station off the Hankyu Kyoto Line 【Price Range】¥30,000+ 【Hours】【Lunch】12:00- Simultaneous start【Dinner】18:30- 【Closures】Sundays・The 2nd and 4th Mondays of every month・Irregular 【Parking】None 【Phone】075-551-5000 【Official Homepage】Gion Sasaki http://gionsasaki.com/ 【Tabelog】Gion Sasaki (祇園 さゝ木) https://tabelog.com/en/kyoto/A2601/A260301/26001863/ -
Video article 6:22
Hot off the Grill! Kabayaki Eel Over Fluffy Dashi-Maki Tamago! Eating Around "Osaka's Kitchen" at Kuromon Market.
Food & Drink- 38 plays
- YouTube
Fluffy Dashi-Maki Tamago Topped With Kabayaki Eel! This video shows the shops lining Osaka's Kuromon Market. The video shows fluffy dashi-maki tamago being cooked at a one of the shops. In Japanese cuisine, there is a dish called "umaki," which is a dashi-maki tamago (rolled Japanese-style omelette) with kabayaki eel at the center, but this restaurant sells eel on top of the egg instead. Known as "Osaka's Kitchen," Kuromon Market is where you can get a variety of foodstuffs, including seafood, fruit, and processed foods. As you can see in the video, eating around is one of the best parts of the market. Consider stopping by if you're in Osaka! 【Official Homepage】Kuromon Market https://kuromon.com/en/ 【Tripadvisor】Kuromon Market (黒門市場) https://www.tripadvisor.com/Attraction_Review-g14134994-d1896861-Reviews-Kuromon_Market-Nippombashi_Chuo_Osaka_Osaka_Prefecture_Kinki.html