This video, titled "Asakusabashi [Motenashi Kuroki] High quality ramen made by a master of Japanese and Italian cuisine! [Ramen Walker TV #211]" (浅草橋『饗 くろ㐂』和食やイタリアンで腕を振るってきた店主が手掛けるハイクオリティーなラーメン！【ラーメンWalkerTV #211】), was released by "ramenwalker." Motenashi Kuroki in Asakusabashi is one of the most popular ramen shops in Tokyo. The owner of Motenashi Kuroki was trained in Japanese and Italian restaurants, and his special soy sauce soba noodles have a concentrated flavor of seafood, Japanese soup stock, and back fat. This ramen is served with toppings such as black pork chashu simmered in mellow red wine and Fuji Genton pork grilled in sauce. If you're looking for supreme ramen, which the culinary professional considers to be a culmination of his work, be sure to visit Motenashi Kuroki.

The Eel Restaurant "Kiyomura" in Shizuoka City, Shizuoka Prefecture This Video Shows the Chefs at the Eel Shop "Kiyomura" Making Unaju With Live Eel! The best thing about Kiyomura's unaju is that it's extremely cost effective. Unaju is usually priced at around 3,000 yen, but at Kiyomura you can get it for as little as 1,800 yen! In the video, you can see the live eel being flayed and skewered in one fell swoop. Be sure to check it out! ◆Kiyomura Store Information◆ 【Address】4-14-5 Mabuchi, Suruga, Shizuoka, Shizuoka 【Access】An 18-minute walk from Shizuoka Station, or 10 minutes by bus from Shizuoka Station 【Avg cost.】¥1800+ 【Hours】11:00-21:00 【Closures】None 【Parking】Available 【Phone】054-287-5045 【Tabelog】Kiyomura https://tabelog.com/en/shizuoka/A2201/A220101/22017921/

This video, titled "How Master Sushi Chef Keiji Nakazawa Built the Ultimate Sushi Team — Omakase," was released by Eater. This video introduces sushi chef Keiji Nakazawa's "Sushi Sho" at the Ritz-Carlton Residences in Waikiki, Hawaii. Mr. Nakazawa used to be a renowned sushi chef in Tokyo, but now he is taking on the challenge of serving Edo-mae sushi in Hawaii while using local fish. In the dignified atmosphere of the restaurant, the video shows the chefs working diligently to serve delicious local fish. Mr. Nakazawa says that the most important things are body, mind, and spirit. The only item on the menu is a carefully selected omakase course. Once you watch the video, you'll want to visit and taste it for yourself!

This video, titled "[Tokyo Gourmet] Japanese Restaurant "Azabu Kadowaki," Which Was Upgraded to Three Stars in the Michelin Guide Tokyo 2020 for Its Original Truffle Rice｜3 Michelin Stars Tokyo Kadowaki｜ウニ王子チャンネル#49" (【東京グルメ】ミシュランガイド東京2020三つ星へ昇格した『元祖トリュフご飯」の日本料理店【麻布かどわき】Michelin 3 Stars Tokyo Kadowaki ウニ王子チャンネル#49), was released by "Uni Prince Channel" (ウニ王子チャンネル). This video introduces Kadowaki, a Japanese fine dining restaurant that was upgraded from two to three stars in Michelin Tokyo 2020. Famous for its use of seasonal ingredients, Azabu Kadowaki's menu changes with the seasons, leaving diners coming back for more. One of the most famous menu items at Azabu Kadowaki is the original truffle rice, which was created at the restaurant and is one of the most addictive dishes you'll ever try. This video features a full course meal at Azabu Kadowaki, so if you're interested, be sure to check it out!

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.

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.

The Popular Ramen Shop, Hakata Ippudo This is the 100th episode in a series of videos by "ramenwalker," introducing ramen shops. In this commemorative 100th episode, they introduce the iconic Hakata Ippudo in Ginza, a charismatic ramen shop that continues to deliver delicious ramen to the world. Hakata Ippudo is a global brand of ramen that originated in Fukuoka and is one of the leading Hakata ramen restaurants. The restaurant is now expanding to other countries and has received high praise from many people. At the Ginza branch introduced in the video, the walls of the restaurant are decorated with ramen noodles and sprouts, creating an interesting and innovative design. The three reporters ordered the classic Shiromaru Moto Aji, and all three chose different degrees of hardness for their noodles. Be sure to check out the video to see the true essence of Ippudo, including their ratings and Ippudo's attention to detail. ◆Hakata Ippudo Ginze Branch Store Information◆ 【Address】4-10-3 Ginza, Chuo-ku, Tokyo, 104-0061 【Access】A 2-minute walk from Exit A7 of Higashi-Ginza Station off the Toei Asakusa Line 【Avg. Cost】¥750+ 【Hours】Mon-Thurs 11:00-2:00 the following day｜Fir/Sat・The day before holidays 11:00-3:00 the following day｜Holidays 11:00-1:00 the following day 【Closures】None 【Parking】None 【Phone】03-3547-1010 【Official Homepage】Hakata Ippudo Ginza Branch - 【Ippudo】| Ramen "IPPUDO" https://stores.ippudo.com/1012 【Yelp】Ippudo Ginza Branch (一風堂 銀座店) https://www.yelp.com/biz/%E4%B8%80%E9%A2%A8%E5%A0%82-%E9%8A%80%E5%BA%A7%E5%BA%97-%E4%B8%AD%E5%A4%AE%E5%8C%BA-4?osq=hakata+ippudo

Here's the Daily Schedule of Sushi Noz, a Michelin-Starred Restaurant! This chef has been studying the art of sushi for more than 20 years. This is a video of a day in the life of Nozomu Abe, the owner of "Sushi Noz." Sushi Noz opened its doors in New York City, USA in 2018. It's not an overstatement to say that New York is a fierce battleground for Edo-mae sushi, but it's so good that it has been awarded one Michelin star in New York City. Ninety percent of the fish they handle is transported by their expert buyers in Toyosu, and you can enjoy the fresh catch of the day with the restaurant's omakase course. Mr. Abe puts so much effort into his preparation that 90% of his work is completed before operations commence. In the video, he talks about the preparation process, his attitude as an artisan, and the ingredients he uses, so be sure to check it out. ◆Sushi Noz Store Information◆ 【Address】181 E 78th St, New York, NY 10075, United States 【Cost】Omakase Course- $300/person 【Hours】18:00～23:30 【Closures】Wednesday 【Phone】917 338 1792 【Official Homepage】Sushi Noz https://www.sushinoz.com/ 【Yelp】Sushi Noz https://www.yelp.com/biz/sushi-noz-new-york

Tastier than Kobe or Matsuzaka Beef! Sukiyaki video introduction using Iga meat from the “Original Iga Meat Kanaya” in Iga City, Mie Prefecture. 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

About the Video Introducing the Ryotei Ryokan TAKECHIYO KIRISHIMA BETTEI This video, titled "Discover TAKECHIYO KIRISHIMA BETTEI" (料亭旅館竹千代霧島別邸イメージ), was uploaded by "GROUP Nisikawa." It introduces the ryokan (traditional Japanese inn) TAKECHIYO KIRISHIMA BETTEI in Kirishima, Kagoshima, in Japan's Kyushu Region. In this article, we'll introduce the charms of TAKECHIYO KIRISHIMA BETTEI, as well as lodging information, and nearby tourist information. The traditional Japanese restaurant and restaurant TAKECHIYO KIRISHIMA BETTEI is highly rated on review and comparison sites for its superb hospitality services. Be sure to enjoy the video of this wonderful ryokan, with its sukiya-zukuri guest rooms and open-air baths surrounded by nature, where you can enjoy the hot springs of the Kirishima Mountain Range. TAKECHIYO KIRISHIMA BETTEI – A Traditional Japanese Restaurant and Ryokan Photo：Kirishima Hot Spring Village TAKECHIYO KIRISHIMA BETTEI is a traditional Japanese restaurant and inn located in the Kirishima Hot Spring Village, which springs up at the foot of the Kirishima Mountain Range. Kirishima Onsen is a popular hot spring resort with footbaths, drinking fountains, day trip hot springs, and many hotels and ryokan. Since the discovery of the hot spring in 1714, the TAKECHIYO KIRISHIMA BETTEI, a traditional Japanese restaurant and ryokan which is also listed in the "Onsen Banzuke," (a list of the best hot springs in Japan), is a hot spring inn with a long history. When the hot spring was first discovered, it was called Satsuma Io-sen (Satsuma Sulfur Springs). The source of the hot spring is Kirishima Jingu Shrine, located at the foot of Mt. Takachiho in the Kirishima Mountain Range. The traditional Japanese restaurant and ryokan TAKECHIYO KIRISHIMA BETTEI also offers sophisticated cuisine that carries on the name of the long-established ryokan in Kagoshima. The dishes made using "Shokusai Bizen," a culinary technique that highlights the seasonal ingredients of Kirishima, are introduced at 1:01 in the video. Guest Rooms at TAKECHIYO KIRISHIMA BETTEI Source :YouTube screenshot The guest rooms at the traditional Japanese restaurant and ryokan TAKECHIYO KIRISHIMA BETTEI are spacious Japanese-style rooms. The rooms on the first floor also feature beautiful Japanese gardens and open-air baths. Reviews on the Internet even describe how wonderful the baths are, with guests also mentioning how they could see the beautiful starry night sky as well! The food and the hospitality were naturally well received as well. The open-air baths in the rooms are introduced at 0:45 in the video. Sightseeing Around TAKECHIYO KIRISHIMA BETTEI Photo：Mt. Takachiho, Kagoshima In Kirishima, a place overflowing with nature, you'll find Mt. Karakuni, the tallest mountain in the Kirishima Mountain Range, and Mt. Takachiho. There are also golf courses at the Takachiho Country Club (高千穂カントリー俱楽部), Lake Fudoike (不動池) with its beautiful azure glow, Kirishima Open Air Museum (霧島アートの森), an outdoor art museum, and Takachiho Farm, where you can experience horseback riding and cow milking. You can also enjoy souvenirs of local products such as black vinegar, black pork, and shochu. Summary of TAKECHIYO KIRISHIMA BETTEI As you can see in the video, TAKECHIYO KIRISHIMA BETTEI offers you a relaxing stay at a place where you can enjoy the hot springs of Kirishima Onsen, as well as delicious, traditional Japanese cuisine. The accommodation plans and rates vary by season and room, so be sure to check travel websites and the official website before making your reservation. There is also a "wedding plan" that combines a wedding ceremony at Kirishima Shrine with a celebratory dinner. Consider TAKECHIYO KIRISHIMA BETTEI for your next vacation! 【TripAdvisor】TAKECHIYO KIRISHIMA BETTEI https://www.tripadvisor.com/Hotel_Review-g1022935-d1600391-Reviews-Takechiyo_Kirishima_Bettei-Kirishima_Kagoshima_Prefecture_Kyushu.html

Tekone Sushi - A Local Dish Representing Mie Prefecture's Ise-Shima Region This video, titled "How to make "Tekone Sushi" - Traditional Japanese Cooking with Hazuki Kajiyama" (「手こね寿司」の作り方 | 梶山葉月の伝えていきたい日本の郷土料理), was uploaded by "Recipe Book TV" (レシピブックTV). It introduces how to make tekone sushi. Tekone sushi is a local dish that originated in the Ise-Shima region of Mie Prefecture. Nowadays, along with Ise udon stores, it is one of the two most popular foods in Ise-Shima. In this article, we'll will introduce a recipe and how to make delicious tekone sushi. We'll also take a look at Japanese food culture a bit! The video shows you how to make tekone sushi, with step-by-step instructions on how to make it. Be sure to check out the video to see the tasty dish you'll be able to whip up! Simple Tekone Sushi - How to Make the Local Dish of Ise-Shima, Mie! Photo：Skipjack tuna fillet Tekone sushi is characterized by the fact that it is, simply put, sushi that you don't hold. Originally, it was made by placing fish fillets on top of sushi rice, but nowadays, the most common way to serve it is to sprinkle chopped seaweed over the top. Due to its simplicity and how easy it is to make, it has become a popular standard dish in daily life. In the recipe presented in the video, the savory vegetables, including shiso, Japanese ginger, and welsh onions, are first cut and soaked in water. Then, while the odor is being removed, you slice the tuna into small strips. As you can see from 0:33 in the video, red meat fish is used, but you can use any fish you like and still get a delicious dish. For the sauce, mix soy sauce, mirin, and sake in a ratio of 2:1:1, and then marinate the sashimi in the sauce. As shown at 1:21 in the video, the sushi rice is made at the same time. The key is to not only add vinegar, but also sugar and salt. Once the sushi rice is done, top it with the shiso leaves, fish, and the rest of the vegetables in that order, and you're done! It's a very simple recipe. Easy and Delicious! Learn the Origins and History of Tekone Sushi! Photo：Tekone sushi From here, let's deepen our knowledge of the origins and history of tekone sushi! The exact origins of tekone sushi aren't clear, but one theory is that a fisherman from Shima invented tekone sushi. During his busy days fishing for skipjack tuna, he would quickly slice up one of the fish he caught and make it into a bowl like this. It is a quick and easy way to eat skipjack tuna, and it's also rich in nutrients such as vitamin D, B vitamins, and iron, as well as EPA and DHA, which help to thin the blood. It was like an all-purpose, nutritious fast food that could be eaten on the fly. However, rice has been scarce in the Shima region since ancient times, and bonito was also caught in the surrounding seas, so there is a theory that the dish was eaten to celebrate a big catch, and was preserved as a celebratory dish. In any case, because of its deep history and the fact that it is loved by many people, it was selected as one of the Top 100 Local Dishes of Rural Areas by Japan's Ministry of Agriculture, Forestry, and Fisheries, and can be considered one of Japan's representative regional specialties. Summary of Tekone Sushi, a Local Specialty of Ise-Shima, Mie As shown in the video, tekone sushi is delicious and easy to make. The unique, hand-made sushi is different from the normal sushi most people are used to and is one of the most important local dishes in Japan, which is why it's important to pass on recipes to future generations. You can visit Ise-Shima and try it there or use this video/article to make some at home. Try one of Japan's famous local specialties!

The Diamond Route Connecting Fukushima, Tochigi and Ibaraki Prefectures This video, titled "【4K】Nature & Gastronomy : Diamond Route Japan 2019 - Fukushima, Tochigi, Ibaraki |" was released by Diamond Route Japan. Nobu Matsuhisa runs many Japanese restaurants around the world. In this video, Nobu Matsuhisa travels to Fukushima, Tochigi, and Ibaraki prefectures to review tourist attractions that are rich with local history and Japanese culture. Popular Tourist Destinations in Fukushima Prefecture Two of the best places to visit in Fukushima Prefecture are Ouchi-juku in the Minamiaizu District of Fukushima Prefecture and Aizu-Wakamatsu Castle (Tsurugajo) in Aizu-Wakamatsu City, Fukushima Prefecture. These two sites, both of which preserve the landscape of Japan's Edo period, attract more than a million history buffs each year. In Ouchi-juku, there are restaurants and cafes where you can enjoy the delicious local cuisine. Ouchijuku's specialty, "Takato Soba," is a unique dish in which "magari-negi" (a type of curved green onion) are used like chopsticks to eat handmade soba noodles. Kitakata ramen is another local specialty of Fukushima Prefecture. Kitakata ramen is a local dish that is loved all over Japan and is one of the three major ramen of Japan. Kitakata Ramen is a shoyu (soy sauce) flavored pork-based ramen that originated in Kitakata City, Fukushima Prefecture, and is characterized by its light flavor. Popular Sightseeing Spots in Tochigi Prefecture The most famous tourist attraction in Tochigi Prefecture is the World Heritage Site "Nikko Toshogu Shrine." Nikko Toshogu Shrine located in Nikko City, Tochigi Prefecture, is a shrine and temple dedicated to Tokugawa Ieyasu. The shrine is steeped in history and is said to have been built in 1617. It's a famous place where visitors can enjoy historical Japanese traditions and culture. Utsunomiya gyoza is the specialty of Tochigi Prefecture. Utsunomiya City in Tochigi Prefecture is one of the largest consumers of gyoza (pot stickers) in Japan, and almost all gourmets visiting Utsunomiya City come in search of "Utsunomiya Gyoza." Utsunomiya gyoza is characterized by its high vegetable and low meat and garlic content, which gives the gyoza a better texture and richer flavor. As a result, even those who don't like the rich taste of gyoza and generally find it too heavy, can enjoy eating it. Utsunomiya gyoza is generally sold at a low price throughout Utsunomiya City, and it's often eaten like fast food in the local area. Popular Tourist Attractions in Ibaraki Prefecture Hitachi Seaside Park in Hitachinaka City, Ibaraki Prefecture, is one of Japan's premier leisure facilities for raising plants. The 500 sq. acre park is home to seasonal plants, such as tulips in the spring and sunflowers in the summer, as well as attractions like a large Ferris wheel, making it a fun facility for the whole family! Ibaraki Prefecture is home to many nationally famous local dishes, the most popular of which is natto (fermented soybeans). Mito Natto, a specialty of Mito City, Ibaraki, is a historical dish loved by the locals. Foreign tourists may have some reservations about it, but we definitely recommend trying it if you're visiting Mito, Ibaraki. Summary of the Diamond Route Connecting Fukushima, Tochigi, and Ibaraki Prefectures Fukushima, Tochigi, and Ibaraki prefectures are close to Tokyo, making them great places to visit even on a day trip. They are especially popular with tourists looking to experience Japanese history and culture. Be sure to check them out if you have the chance!

About the Demonstrational "Dragon Beard's Candy" Video This video features footage of a professional making traditional dragon beard's candy by hand at a food stall in the Shin-Okubo area of Shinjuku, Tokyo (東京都新宿の新大久保). The delicate sweets, which are known for being difficult to make, are a traditional sweet in Korea which are also known by the name Kkul-tarae (クルタレ) or Ronshutan (ロンシュータン). In this video, you can see the techniques used to make dragon's beard candy and learn more about the history and characteristics of this traditional sweet. We hope you enjoy the video! What Is Dragon's Beard Candy? Source :YouTube screenshot Dragon's beard candy is a traditional sweet which has been eaten in countries such as China, Korea and Taiwan for hundreds of years. Its popularity has spread to other foreign countries, such as the US, Taiwan, Singapore, Canada and Hong Kong. Dragon beard's candy originated in China over 2,000 years ago, when the delicate treat was originally prepared for the emperor; however, it eventually came to be eaten by ordinary citizens and has been loved to this day. The main ingredient used to make dragon beard's candy is maltose syrup, known as "mugi mizuame" in Japanese. Cornstarch is also an essential ingredient. It's made by stretching a hard piece of candy over and over again to create a candy with a light and crunchy texture. The mildly sweet Dragon's beard candy is often given as a gift (lucky charm) in Seoul, Korea. Watch the Amazing Skills of This Professional Dragon Beard's Candy Maker in Shin-Okubo! Source :YouTube screenshot Each piece of dragon's beard candy is carefully handmade by craftsmen. As can be seen in the video, the street vendor first prepares the maltose syrup candy. He creates a hole in the hard candy and proceeds to stretch the candy using this hole. You can take a look at the stretching process throughout the video. The vendor then stretches the candy over and over while continually covering it in cornstarch until the threads of the candy reach the thickness of what is thought to resemble a dragon's beard. Only highly skilled professionals can make the candy incredibly thin without it breaking or snapping. A single piece of candy is stretched into an amazing 16,384 strands. From 4:26 in the video, the street vendor explains that this is the perfect number of strands to create the most pleasant melt-in-your-mouth texture. At 2:20 in the video, he begins to fold the candy to create the 16,384 strands, which he completes in roughly 35-40 seconds. The highlight of the video has to be when the professional dragon's beard maker shows off the finished product to the customers, at which point it looks beautifully smooth like threads of silk. Many customers are amazed by the look of the finished product! You can take a look at this in the video at 4:18. If you get a chance to see it up close, be sure to take a video of your own and share it with your friends! Source :YouTube screenshot After stretching out the candy, crushed peanuts, almonds, sesame seeds, or coconut can be added as a filling. One piece of candy costs approximately a few hundred yen (a couple bucks (USD)). There are very few people who know how to make the candy as the skills required are so difficult to master. Summary of Dragon Beard Candy There are food stalls in Shin-Okubo and Yokohama's Chinatown (横浜中華街, yokohamachuukagai) where you can watch dragon beard's candy being made right before your eyes. You can also buy dragon beard's candy online, sometimes sold under the name "Dragon Candy." For those interested in tasting and experiencing the delicate texture of dragon beard's candy, we highly recommended purchasing some and trying them out for yourself! Watching how the amazing dragon beard candy is made is guaranteed to pique your curiosity! Be sure to check it out in the video!

Introducing the Classic "Chocolate Banana" This video, titled "Japanese Food Stall Classics – The Chocolate Banana｜Fukuoka, Japan" (日本の屋台の食べ物 - チョコレートバナナ 福岡日本). It introduces one of the classic foods sold at food stalls around Japan- the chocolate banana. In Japan, trying food from the various food stalls set up during festivals is an activity that anyone can enjoy. In this video you can see chocolate bananas being decorated to look like cute characters before being displayed at the front of the food stand. The chocolate banana is one of the most popular food stand items, along with other classics such as takoyaki, yakisoba, okonomiyaki, frankfurts, ikayaki, corn on the cob, baby castella, and buttered baked potatoes. Enjoy watching this introductory video on the popular Chocolate Banana! What are Chocolate Bananas? Photo：Chocolate bananas The chocolate banana, a popular food stall snack, is also sometimes called Choco Banana or Banana Choco. Bananas are skewered onto sticks and coated in delicious chocolate. They're a popular item sold at food stalls during festivals and special events in Japan. In this footage taken of a festival food stand in Fukuoka, you can see chocolate bananas being decorated with marshmallows and other sweets to look like cute characters. These cute looking chocolate bananas have to be one of the most Instagrammable foods in Japan! How to Make Chocolate Bananas Source :YouTube screenshot Chocolate bananas are actually pretty easy to make. First, dip your skewered banana into melted chocolate. Once the banana is fully coated allow the chocolate to dry. You can see this at 0:22 in the video. Of course, you can also enjoy eating the chocolate banana as it is but why not have fun decorating your chocolate banana with various toppings and colorful sprays? At 0:37 in the video, you can see how simple chocolate bananas are transformed into cute characters by decorating them with mini potato chips and marshmallows! You can easily make chocolate bananas at home too! Any time you're in the mood to make a chocolate banana, don't be shy about watching this video for inspiration! Chocolate and Banana Flavored Desserts Are Extremely Popular in Japan Photo：Chocolate banana crepe Chocolate and banana are very complementary flavors. There are many other chocolate and banana flavored desserts you can enjoy in restaurants and cafes around Japan, such as chocolate banana cake, chocolate banana parfaits, chocolate banana tarts, chocolate banana pound cake, chocolate banana muffins, and so much more! Summary of Chocolate Bananas at Japan's Food Stalls In Japan, festivals are held throughout the year and it is common to see many food stands and night stalls set up in the area. Chocolate Bananas are one of the most popular items sold at these stands. Costing roughly 300 yen (~$3 USD) each, chocolate bananas are a very affordable and delicious snack. You should definitely try one the next time you come across one at a festival!

Introduction of video demonstration of omelette rice at “Kichi Kichi”, a western-style restaurant in Kyoto City, Kyoto Prefecture, Japan. This is a video created by "Sushi Bomber TV Cooking Frontline" that introduces an omelet recipe made by the famous chef of the super-famous restaurant “Kichi Kichi Omurice.” “Omurice” is a national dish that was born in a Japanese Western restaurant during the Meiji era (1868-1912 AD) and is favored by many Japanese. The recipe introduced here is an omelet from “Kichi Kichi Omurice" in Nakagyo ward, in Kyoto City that uses a special demiglace sauce. You can see the cooking process of Kichi Kichi Omurice's omelet, which has been featured on many TV programs, in this under-5-minute video. Don't miss the ultimate omelet introduction video that'll make your mouth water! The Recipe for the Famous Fluffy Omelet Is Open to the Public! Source :YouTube screenshot Kichi Kichi Omurice's specialty is the omelet, but it's no exaggeration to say that the chef's talk is another highlight of the experience. Also in this video, the chef explains how to make it. First, you fry the ingredients. When the frying pan warms up, add the chicken and fry it, raise the flame, fry the chicken, and saute some onions. This can be seen at 0:06 of the video. After that, add ingredients like green soybeans, which are rare in most omelets, boiled mushrooms, and after stir-frying, add rice to fermented butter, salt pepper and black pepper. After seasoning the rice, placing it in a mold and placing it on a plate, you've got an omelet that both looks and smells amazing. This can be seen from 3:07 in the video. The food is of course delicious, but the chef's light-hearted banter is what keeps customers coming back for more. Look at Those Quick Hands! The Climax Is a Fluffy Egg! Photo：Omelet Once the rice is ready, it is time for the climax, the egg. The making of the eggs starts at 3:27. Spray vegetable oil on a frying pan and put in plenty of eggs. Mix the eggs quickly so that they do not burn. The omelet is shaped properly with fast, yet delicate hands. When the egg is completed, put it on the chicken rice and here comes the climax. Now, here is the biggest highlight of this video! Check out 4:31 in the video to see it! When you cut the egg with a kitchen knife, the fluffy simmering eggs flow like a waterfall! Finally, add the demiglace sauce full of umami and parsley and you're done! Summary of the Ultimate Omelet! Source :YouTube screenshot Watching this video, you'll want to go to Kichi Kichi Omurice when you visit Kyoto. Although Japanese food has a strong image of Japanese food, there are many famous restaurants and chefs in Japan who serve Western food that is second to none. The price of Kichi Kichi Omurice’s omelet is 2700 yen (~$27 USD)! The shop is easily accessed, as it's only about 5 minutes from Sanjo / Kawaramachi Station in the center of Kyoto. There is no parking so we recommend going by public transport. Also, don't forget to make a reservation on the homepage, since Kichi Kichi Omurice is reservation only! The video features a very tasty omelette recipe, so be careful watching it when you're hungry! ◆ The Western Restaurant Kichi Kichi Omurice ◆ Store Overview ◆ 【Address】185-4 Zaimokucho, Nakagyo-ku, Kyoto, Kyoto 604-8017, Japan 【Access】5 minutes by foot from Keihan Sanjo Station 【Hours】From 17:00 to 21:00 【Closures】Irregular holidays 【Parking】None 【Telephone No】075-211-1484 【Tripadvisor】Kichi Kichi Omurice https://www.tripadvisor.com/Restaurant_Review-g14124519-d3788825-Reviews-The_Youshokuya_Kichi_Kichi-Nakagyo_Kyoto_Kyoto_Prefecture_Kinki.html 【Yelp】 Kichi Kichi Omurice https://www.yelp.com/biz/%E3%82%B6-%E6%B4%8B%E9%A3%9F%E5%B1%8B-%E3%82%AD%E3%83%81%E3%82%AD%E3%83%81-%E4%BA%AC%E9%83%BD%E5%B8%82-2

Video introduction of "Gero Onsen Yunoshimakan", a registered tangible cultural property in Gifu Prefecture, Gero City. This video, titled "[Gero Onsen Yunoshima-kan] A Tangible Cultural Property" (【 下呂温泉 湯之島館 】 登録有形文化財), was created by "Multicopter Operating Drone Aerial photography" (マルチコプターオペレーティング ドローン 空撮). Yunoshimakan is a long-standing ryokan in Gero Onsen, established in 1931. Gero Onsen is one of Japan’s most famous hot springs, and Yunoshimakan is located at the top of a hill overlooking the town of Gero. The building was designated as a Tangible Cultural Property in 1947. In 1949, Yunoshimakan was designated a "Government Registered International Tourist Inn No. 8," by the Japanese government, which certifies that the hotel meets certain standards to ensure that foreign visitors to Japan can stay at the hotel with peace of mind. The ryokan has had the honor of accommodating the previous Emperor Showa in 1949, as well as the former Emperor Akihito in 1977. Gero Onsen's Yunoshimakan is popular on hotel and ryokan review and comparison websites for its excellent hospitality. Enjoy the charm of Gero Onsen's Yunoshimakan's vast 50,000-square-meter grounds in the amazing aerial footage filmed using the latest drone technology. Yunoshimakan: Enjoy a Variety of Deluxe Meals, Such as Hida Beef Cuisine, a Specialty of Gifu Prefecture, at Gero Onsen Source :YouTube screenshot Gero Onsen's Yunoshimakan offers a traditional Japanese-style dinner, where courses are brought to each individual room. Some examples of the menu are Hida beef sirloin steak and river fish dishes, such as ayu (sweetfish) and amago (red-spotted eel) caught in the local Masuda River, all of which are made from locally caught fish and locally raised livestock. They also offer a wide range of alcoholic-beverages, mainly from the Hida region. These sumptuous meals can be seen at 2:00 in the video. Breakfast, where you can sample a variety of Hida specialties, is served in a hall on the 8th floor. >br> A kid’s menu is also available for those traveling as a family. Yunoshimakan: A Traditional Japanese-Style Ryokan at Gero Onsen Source :YouTube screenshot In the Muromachi period (1336-1573), the poet and Buddhist monk Banri Shukyu, referred to Kusatsu, Arima, and Yushima as Japan's three most famous hot springs, and the Confucian philosopher of the Edo Period (1603-1868), Hayashi Razan, also quoted his words, making Gero widely known as one of Japan's most famous hot springs. The origin of the name Yunoshimakan is also derived from the ancient name of the place "Yushima" (lit. Island of Hot Springs). The springs of Gero Onsen are classified as simple alkaline hot springs with a source temperature of 55° Celsius and a pH level of 8.9. Gero Onsen is effective in treating neuralgia, myalgia, stiff shoulders, soreness, chronic digestive disorders, sensitivity to cold, fatigue, and more. The therapeutic water keeps your skin moist, and it's known as "Bijin no Yu" (a beauty spring). In the main building, there are rooms with elaborate designs, including an open-air bath, a Japanese garden, and guest rooms. Amenities are also provided at the hot springs, so there's no need to worry about bringing your own. You can check out the hot springs in the video at 1:27. There are several hot springs in the ryokan. Which one caught your eye? Tourist Spots Near Yunoshimakan at Gero Onsen Source :YouTube screenshot Gero Onsen is surrounded by the mountains, and due to the steepness of the mountains in Hida, it used to be a place for Shugendo (Japanese mountain asceticism) in the Asuka Period. At an elevation of 767m (2,500 ft.), each season offers various scenic views, such as green leaves and beautiful flowers. You can enjoy strolling around the woods and bird-watching on the trekking course or see fish swimming in the streams. Check out the video at 2:12 to see the beautiful scenery of Gero Onsen. Summary of Yunoshimakan at Gero Onsen Travel agencies offer various kinds of tours for Gero Onsen's Yunoshimakan. Be sure to check out the official website to see the prices and plans they offer each season. This video showed you an aerial view of Gero Onsen Yunoshimakan, a historical inn with hot springs offering ultimate relaxation. Step away from your busy city life and take a deep breath in the beautiful natural environment of Hida! ◆Outline of Gero Onsen Yunoshimakan◆ 【Address】645 Yunoshima, Gero City, Gifu 509-2207 【Access】5 minutes car ride from JR Gero station 【Parking】Free parking is available 【Phone number】0576-25-4126 【Official Website】Gero Onsen Yunoshimakan, A Tangible Cultural Property http://www.yunoshimakan.co.jp/english/ 【Tripadvisor】Yunoshimakan https://www.tripadvisor.com/Hotel_Review-g788306-d1075236-Reviews-Yunoshimakan-Gero_Gifu_Prefecture_Tokai_Chubu.html

A Look at the Japanese Hot Pot Dish Shabu Shabu Omakase This video, titled "Chef Mako Okano Serves the World's Only Shabu-Shabu Omakase — Omakase," was released by "Eater." The video introduces Mako Okano, a female chef at a Japanese restaurant in New York that offers "Shabu-shabu," a Japanese style hot pot dish, in an "Omakase" format. Introduced in the video is the Japanese restaurant "Macoron," a new style "Shabu-shabu" restaurant in New York where Mako Okano cooks dishes using traditional Japanese ingredients while guests enjoy the show from their counter seats. Shabu-shabu - Original Japanese Cuisine Photo：Shabu-shabu "Shabu-shabu" is a Japanese dish in which thinly sliced meat is dipped in a pot containing soup stock to cook, and then dipped in ponzu or sesame sauce. In addition to meat, vegetables, tofu, and other ingredients are also boiled and then dipped in sauces creating a delicious assortment of flavors. It's said that the name comes from the onomatopoeia "shabu-shabu," which is the sound the meat makes while being pulled through the soup stock while held with chopsticks. "Shabu-shabu" is popular as a Japanese gourmet food, and it is a popular dish you can enjoy at Japanese restaurants as well as at home, with family and friends gathered around the pot. In Japanese shabu-shabu, there is no person designated to do the cooking, rather, each person "shabu-shabus" (dips the meat into the pot) and eats their desired portion. Mako Okano's Original "Shabu-shabu Omakase" Source :YouTube screenshot The dishes offered by Mako Okano start with appetizers, such as "Dashimaki Tamago" (a type of Japanese rolled omelet), abalone, yuba (tofu skin) and raw sea urchin, and tofu that is cooked via shabu-shabu. After that, the main Wagyu beef shabu-shabu is served with vegetables. This can be seen from 1:30 in the video. Mako Okano dips the thinly sliced meat of A5 or A4 ranked beef, which has the highest balance of lean and fat, several times in the boiling soup stock and serves it to customers after it's perfectly cooked. There are 4 types of sauces used in addition to the major Japanese ponzu and sesame sauces. The course is also original in that it's finished with soba noodles made by Mako Okano, who has worked at a soba restaurant herself. Soba is also one of the representative gourmet foods in Japan. Summary Shabu Shabu Macoron - A Popular Shabu-shabu Restaurant in New York Source :YouTube screenshot Mako Okano points out that the charm of her original Japanese shabu-shabu is that boiling the meat removes excess fat, so that the stomach doesn't feel heavy after eating it, and it also doesn't leave you feeling lethargic. Mako Okano also mentions that she wants to combine Japanese soba with shabu-shabu as it's good for one's health. By using Japanese ingredients and shabu-shabu recipes outside of Japan, she's able to share Japan's delicious cuisine with the world.

Video 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

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

Video introduction of a reproduction of the Jomon people's daily life" produced by the "Idojiri Archaeological Museum" in Suwa-gun, Nagano Prefecture. Many tourists come to Japan to enjoy the beautiful shrines, picturesque scenery, delicious food and other uniquely Japanese characteristics. Even Japanese people love to travel to places like Kyoto and Nara where they can enjoy sightseeing at historical buildings and eating delicious food. However, in this article, we'd like to take a break from the standard approach to enjoying Japan and recommend a few lesser-known spots where you can learn about the life of the Jomon people nearly 3,000 years ago. In this article, we'll introduce the Idojiri Archaeological Museum, where you can learn about the life of the Jomon. Be sure to follow along with the video as you read on! Who Were the Jomon People? What Were Their Lives Like? Source :YouTube screenshot The Jomon people lived all over Japan, from Hokkaido to Okinawa, during the Jomon period approximately 16,000 to 3,000 years ago. In world history, this period corresponds to the Mesolithic and Neolithic ages. The Jomon were a people who devised many different ways to survive. They invented tools and objects that were passed down through the Yayoi period and into the modern day to make life easier. For example, it was in the Jomon period that bows were made, making it possible to hunt from a distance. They also invented stone tools and earthenware, which made it possible to cook and store food. It was also during this period that people began to build pit houses and settle in one place, and villages were established. In this way, the Jomon were able to use their wisdom to improve their lives. The Idojiri Archaeological Museum Source :YouTube screenshot The Idojiri Archeological Museum, which can be viewed from 0:27 in the video, is a facility where you can learn about the life and culture of the Jomon people. There are a number of exhibits on display that tell the story of life in the Jomon period, including pottery and other artifacts from the Jomon period. The earthenware and stone tools are arranged according to the age of the Jomon period, and there are also descriptions on the use of each item. There is also a section where you can see what it would have been like to live in a Jomon period dwelling, as well as a reproduction of their diet and clothing. There is also a place where you can learn about the religion and myths of the time, deciphered from the patterns of the earthenware and stone tools. It's a must-see for history buffs! Many stone hoes have been found at the Idojiri ruins as well. They can be seen at 0:38 in the video. About 4,500 years ago, these stone hoes were utilized by the Jomon people. They were a strong agricultural tribe, and used them to plow their fields. In the spring they sowed millet, and in the summer they sowed buckwheat. You can see a reenactment of their agricultural activities at 1:02 in the video. There are also weeding tools on display at the Idojiri Archaeological Museum. Source :YouTube screenshot In the fall, they used stone knives to harvest their grain (2:10). Threshed grains were transferred to a stone mill to remove the shells. The threshed grains would be hulled in a stone mortar and then cooked into porridge using earthenware, and then the whole family would eat together in the pit dwelling. In addition to porridge, the Jomon also ate river fish, wild vegetables, walnuts, and dumplings. You can check out how the tools they used when cooking were made at 4:59 in the video. Jomon pottery was entirely hand made. First, the clay is kneaded and mixed with sand to make a dough, then the dough is piled to create a pattern without any gaps. Each piece was dried for 2-4 weeks before being baked over an open fire. So how were Jomon period tools made? You can see this process at 6:23 in the video. They used oval shaped stones to hit a smaller, flat stone to break of thin pieces that will be used to make the hoes. The hoe and other stone tools of the time are shaped the same way as modern hoes. Women's necklaces and other items were also excavated from various ruins. You can also see how people would have hunted with bows during the Jomon period. The Idojiri Archaeological Museum is an interesting spot to learn about the roots of Japanese people and the lifestyle of the Jomon people. Summary of the Jomon Civilization Source :YouTube screenshot This video was created by "IDOJIRIKOKUKOKAN." We recommend it to anyone interested in learning about Japanese history! By implementing reenacted clips in the video, it's easy to understand the lifestyle of the Jomon people and how they made and used tools. Famous Jomon period ruins include Sannai Maruyama (Aomori), Kamegaoka (Aomori), Omori Kaizuka, (Tokyo), Kasori Shellmounds (Chiba), and Nabatake (Saga). If you're interested in the Jomon period, be sure to stop by!

What Is Kiritanpo? Yanagida Kiritanpo Shop- An Introduction to One of Akita's Traditional Menu Items This video titled "Nippon Teshigotokan × Yanagida Kiritanpo shop (ニッポン手仕事図鑑 × 柳田きりたんぽ店)" was created by "Nippon Teshigotozukan." It summarizes how Kiritanpo, a specialty of Akita Prefecture in Japan's Tohoku region, is made. Kiritanpo is an old and historical Japanese food using rice. It is similar to Mochi (Japanese rice cakes) in some ways. It is shown at 0:23 in the video. Kazuno city in Akita Prefecture is known as the birthplace of Kiritanpo. In the city, there are many old shops where Kiritanpo is handmade and a lot of Kiritanpo artisans make superb Kiritanpo. The video shows the interview of an artisan who has been making Kiritanpo since long ago. Take a look at their commitment to the traditional cuisine. The Masterful Skill of Yanagida Kiritanpo Shop Source :YouTube screenshot Yanagida Kiritanpo shop, shown in the video, is an old shop established in 1969 (Showa 44). It makes Kiritanpo using a blend of “Menkoina” and “Kazuno no moeminori,” both of which are local Akita rice varieties. These days most Kiritanpo is made by machine, but Yanagida Kiritanpo shop has continued to hand-make them, and so they retain the taste of home cooking. The artisans of Yanagida Kiritanpo shop shape Kiritanpo so that the grains stay in tact but still allow the flavors to seep into the rice. It is shown from 1:49. In the interview from 1:19, an artisan says, “I like Kiritanpo because it is airy between grains and absorbs soup well.” This is where hand-making overshadows what a machine can do. The trick to great tasting Kiritanpo is grilling it to a golden brown color (3:13). The artisan continues at 2:05 saying, "Kiritanpo was a pioneer in conveying Japanese food culture abroad." Enjoy the Amazing Kiritanpo of Akita Prefecture! Photo： Miso Kiritanpo When you visit Akita Prefecture, a hidden gem of traditional Japanese culture, don’t forget to enjoy Kiritanpo nabe, a local specialty. Other than great Kiritanpo nabe at local Japanese restaurants, we also recommend buying Misozuketanpo (Miso-flavored kiritanpo) at local stores. There are some facilities where you can see how Kiritanpo is made in Akita Prefecture. At other places, you can learn the food culture of Akita Prefecture through making Kiritanpo. It is said ( 2:25 in the video) that children come to “Yanagida Kiritanpo shop” and learn how to make Kiritanpo. The experience of shaping and grilling authentic Kiritanpo will deepen your knowledge of Japanese culture and Japanese food. Summary of "Yanagida Kiritanpo Shop" Photo：Kiritanpo hot pot This article’s 4-minute-long video introduces how to make Akita’s kiritanpo in detail. According to the artisan (from 2:46), it may look easy, but it is hard to stick rice evenly onto the skewers. The food we eat today is thanks to the art and of accomplished artisans. The kiritanpo of Yanagida Kiritanpo shop is available at Japanese restaurants in Akita Prefecture and also online. ◆Information of Yanagida Kiritanpo shop◆ 【Address】79 Sekimukai Hanawa Kazuno city Akita Prefecture 【Telephone No】0186-23-4468

山陰の松葉カニ・ズワイガニを使った絶品料理紹介動画について こちらの動画は「綾部の料亭ゆう月」が公開した「冬の日本海の味覚。山陰の松葉カニ ズワイガニを堪能できる鍋料理と会席料理｜綾部の料亭ゆう月」です。 冬の味覚、山陰の松葉カニ、ズワイガニをふんだんに使用した会席料理「蟹ずくし会席」を動画でご紹介します。 舞鶴漁港より届く新鮮な海鮮は日本のみならず、海外から来られた方にも人気です。 京都、綾部の料亭ゆう月の日本料理を堪能してください。 前菜 < APPETIZER > 山陰産のカニの身と菜の花を黄身酢で和えた小鉢に、カニの身を龍飛昆布で巻いた龍飛巻きの他、菊花かぶらに黒豆松葉つくりなど細かな仕事が光る、日本の伝統「和食」ならではの会席料理の前菜です。 煮物椀 < SOUP > 椀には焼き豆腐、山陰産カニ爪の揚げしんじょう、水菜など盛りつけし澄まし汁を注いだ上品な椀です。 見た目にも綺麗な会席料理の優しい一品です。 御造里 < SASHIMI > 山陰の生きた松葉カニの足を切り取り、殻をむいて身を氷水に浸け仕込みます。 帆立の貝柱や真鯛の昆布締めなど、板前の技によって鮮やかに彩られた御造りは絶品で、「ゆう月」の会席料理には欠かせない一品です。 焼き物 < ASSORTED GRILLED FISH > カニの殻を食べやすく削ぎ炙り焼きにします。 半分にしたすだちとちり酢はお好みでどうぞ。 食べ応えのある山陰のズワイガニをたっぷりと堪能できます。 蒸し物 < STEAMED DISHES > 海老芋の饅頭を油で揚げます。 出汁に葛粉を加えてとろみをつけ、さらに透明感が出るまで煮詰めたら、カニと菜の花、菊の花びらを加え色鮮やかな餡を、先ほど揚げた海老芋の饅頭にゆっくりと注いで完成です。 赤、白、黄、緑と食材の色が作り出す景色は、海外の方にも目に美しく映るでしょう。 油物 < TEMPURA > 山陰で採れたカニを天ぷら用に剥きます。 添え野菜とカニを薄い衣で揚げたら、手早く盛りつけ完成です。 日本の伝統料理「天ぷら」は会席料理にはなくてはならない存在です。 酢乃物 < PICKLED DISH > 残りの松葉カニを蒸しあげ、冷めたら竹の容器に盛りつけます。土佐酢に付けて召し上がり下さい。 会席料理ならではの上品な酢の物です。 御飯・留椀 < GOHAN&MISOSOP > カニの殻と出汁で炊いたご飯に、蒸した松葉カニの味噌と身を混ぜ合わせた炊き込みご飯と、八丁味噌の味噌汁、これが山陰ならではの食材を使用した蟹ずくしの「会席料理」です。 水菓子 < DESSERT > 黒豆を挟んだ和三盆のロールケーキの横に、季節の果物が柑橘ジュレで包まれて清涼感のある水菓子へと衣替えします。山陰ゆう月で行う会席料理のラストはこれで決まりです。 山陰の松葉カニ・ズワイガニを使った絶品料理紹介まとめ ゆう月の「蟹ずくし会席」は、山陰地方で育った新鮮な海鮮を贅沢に使用しています。 日本海でとれた新鮮な魚介類をたっぷりと堪能してください。

This video, titled "Staying in a One Man Tent and Going Big-Game Fishing in the Small Boat I Bought With My Part Time Job!" (アルバイトして買った小舟で大物釣りして一人用テントに泊まったよ！), was released by "CartopboaterNORA." Solo camping is becoming more and more popular in Japan, where people are enjoying the outdoors on their own. It's very exciting to load up your car with handy camping gear and head out to a secluded spot. In this video, they used a small boat to go fishing and caught a monster! Nothing beats cooking your own food in the great outdoors. They set up their tent in the small boat they used, so they didn't have to worry about it being windy. If you want to spend your holidays with a sense of fulfillment, why not try some camping?

This video, titled "#136 'Ramen Oyamaya Main Shop' The Famous Iekei Ramen With Beaten Eggs! [Ramen Walker tv2]" (#136「ラーメン大山家 本店」家系＋とき卵のコダワリ名物ラーメン！【ラーメンWalkerTV2】), was released by "ramenwalker." One genre of ramen that is particularly popular in Japan is called "Iekei" ramen. Iekei ramen is a pork and soy sauce based ramen that originated in Yokohama and is characterized by its use of thick, straight noodles. Many Iekei ramen shops, which originated from Yoshimuraya, have the kanji character for "house" (家, Ie) in their names. Iekei ramen can be seasoned with ginger and garlic to keep you coming back for more. Oyamaya, introduced in the video, is a popular ramen shop located in Musashi-Sakai, Tokyo. The excellent ramen is accompanied by a beaten egg and Andean highland pork chashu, which is simply amazing and just melts in your mouth, making it a very satisfying dish.