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Video article 6:42
The Chef at Kaotan Ramen Entotsuya Makes Some of the Best Bowls of Ramen Around! From a Chef Who's Been Making Ramen for More Than 30 Years!
Food & Drink- 19 plays
- YouTube
This video titled "Kazumoto Ochiai is One of Tokyo's Ramen Masters — First Person," was released by "Eater." In this video, Kazumoto Ochiai introduces himself as the owner of Kaotan Ramen Entotsuya. Kaotan Ramen Entotsuya is a long-established ramen shop that was established in 1983 and has been open for 37 years in Nishi-Azabu. Not only do they focus on the taste of the food, but they also focus on customer service, and they always try to match each customer's bowl of ramen to their own palette. In this video, Kazumoto Ochiai, the owner of a restaurant where you can enjoy both the taste and the interaction with staff, talks about his journey and what his ideas behind his ramen. Be sure to check it out. -
Video article 8:45
A Custom Paint Job to Make Your Car Unique! These Paint Jobs Are Just as Worthy of Being Called Works of Art as the Finest Ukiyo-e Paintings!
Transportation- 15 plays
- YouTube
This video, titled "How to paint like a Flames / Fire flame pattern with candy paint ! / カスタムペイント," was released by "warriorz777." Some car enthusiasts like customizing the body of their car with cool paint jobs. In the video, the designer "flames," which uses the motif of flames gives a custom paint job with candy paint. Candy paint is a technique that allows the artist to create a transparent and glossy look like a ball of candy by adjusting the concentration and thickness of the film coating. The way the luster on the surface changes depending on the amount of light is just like candy itself. Take a look at the artisan's painting technique, where the shine of the surface is instantly enhanced as he repeatedly applies various colors of paint! -
Video article 8:50
Not a Single Wasted Second of Knife Work! This Restaurant Has Been Processing Eels for 50 Years! A Look at the Unaju of Kiyamoura!
Food & Drink- 27 plays
- YouTube
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/ -
Video article 9:19
Ginza Hachigo, a Ramen Shop That Touched Down in Ginza Like a Meteor! How the French Master Makes His Ramen!
Food & Drink- 16 plays
- YouTube
This video, titled "Hiashi-Ginza [Ginza Hachigo] a French Chef's Ramen|A Bowl That Defies What You Know About Ramen! [Ramen Walker TV Episode #221]" (東銀座『銀座 八五』フレンチの巨匠が生んだ ラーメンの概念を覆す一杯!【ラーメンWalkerTV #221】), was released by "ramenwalker." This video introduces the ramen shop "Ginza Hachigo," located in Ginza. The restaurant's wouldn't have you believe you're at a ramen shop, but rather at a high-end sushi restaurant, making it a truly new ramen experience. This ramen was created by a famous French chef who was once known as a "modern master craftsman" in Kyoto prefecture, and was perfected using only soup. In addition, the pepper caviar sprinkled on top gives it the perfect aroma, creating a ramen that is both somehow ramen and not ramen. This video introduces Ginza Hachigo in detail, so check it out! -
Video article 9:23
Shinasoba Tanaka Is Characterized by an Abundance of Niboshi in Its Soup. A Taste of This Delicious Ramen Made With Carefully Selected Dried Niboshi!
Food & Drink- 15 plays
- YouTube
This video, titled "Higashi-Ikebukuro [Shina Soba Tanaka] 2018, A Major Renewal in Its Five Years Since Opening! A New Ramen Based on the Concept of "Repaying Our Debt to the Sea of Chiba"! [Ramen Walker TV Episode #218]" (東池袋『志奈そば 田なか』2018年、オープン5年を機に一大リニューアルを敢行!“千葉の海へ恩返し”をコンセプトに掲げた渾身の新作ラーメン!【ラーメンWalkerTV #218】), was released by "ramenwalker." This video introduces "Shinasoba Tanaka," a ramen shop that has become popular for its seafood flavored ramen. The soup is made with Isumi pork skin and anchovies, and the flavor of the soup is very delicate and refreshing. This ramen, that makes the most of all the flavorful ingredients used, has exploded in popularity, making it a very popular ramen shop for men and women of all ages. Check out the video to see the ramen at Shinasoba Tanaka! -
Video article 9:42
Hopeken, the Original Back-Fat Tonkotsu Ramen! What's the Secret to the Popularity of This 24-Hour Ramen Shop That Has Been Visited by So Many Celebrities?
Food & Drink- 19 plays
- YouTube
This video, titled "Sendagaya [Hopeken] Guest: Karin Ito (Nogizaka 46) Founded in 1960! the Original Tokyo Back Fat and Tonkotsu Ramen Shop [Ramen Walker TV Episode #200]" (千駄ヶ谷「ホープ軒」ゲスト:伊藤かりん(乃木坂46)1960年に創業!元祖・東京背脂豚骨ラーメンの名店【ラーメンWalkerTV #200】), was released by "ramenwalker." This video introduces Hopeiken, the original back fat and pork bone ramen restaurant. This ramen shop has been in business for 30 years and is the pioneer of the popular back-fat tonkotsu ramen. In addition to being a ramen shop that uses back fat, the shop is also open 24 hours a day, which is unusual for a ramen shop. Even in these days when it is difficult to open a shop, they are still open 24 hours a day! In this video, you can see the ramen at Hopeken, so if you're interested in ramen, check it out! -
Video article 9:47
Not Only Do They Serve Ramen, They Also Serve Snacks at "Kujira Shokudo Nonowa"! The Soft, Hand-Made Noodles and Plethora of Ingredients Go Great With Alcohol!
Food & Drink- 15 plays
- YouTube
This video, titled "Higashi-Koganei [Kujira Shokudo Nonowa Higashi Koganei] Recommended for a Drink and Some Ramen! Abura Soba With Lots of Toppings to Choose From [Ramen Walker TV Episode #222]" (東小金井『くじら食堂 nonowa東小金井店』ラ飲みにもオススメ!ツマミにもなる具だくさん油そば【ラーメンWalkerTV #222】), was released by "ramenwalker." This video introduces Kujira Shokudo nonowa's Higashi Koganei branch, which is very famous among those looking for a snack after some drinks. The most distinctive feature of their ramen is their soft, hand-made noodles, which is one of the reasons why their Aburasoba (oil soba) is so popular. While the noodles are of course amazing, there's also a mountain of toppings to choose from, and it's become a renowned ramen shop where you can enjoy drinks as well. This video shows you what the ramen is like, so be sure to check it out! -
Video article 9:25
The Famous, Impactful HAIDEN KOKKO FACTORY Ramen RIRIY. What's This Ramen Restaurant All About?
Food & Drink- 16 plays
- YouTube
This video, titled "Haijima's "HAIDEN KOKKO FACTORY Ramen RIRIY" Is a Famous Ramen Shop Where You Can Enjoy It to the Very End! Ramen King Takeshi Yamamoto, Great Ramen King" (拝島「ハイデン.コッコFACTORY らーめん 凛々」ラーメンなのに、最後にはアレが楽しめちゃう魅惑の名店!ラーメン王・山本剛志さん、ラーメン大王・小), was released by "ramenwalker." This video introduces HAIDEN KOKKO FACTORY Ramen RIRIY. The soup is made from a lavish broth with a seafood taste, made from Hinai-Jidori chicken from Akita Prefecture, soy sauce, and chicken fat. It's worth mentioning that there's a "soup-wari" event, where you can enjoy 10 different types of soup that change daily. In this video, you can see a detailed explanation of HAIDEN KOKKO FACTORY Ramen RIRIY, so if you're interested, be sure to check it out. -
Video article 25:42
The Artisans at Hyorokutei Akasaka Masterfully Process Eel With Their Brilliant Knife Skills! This Video Will Have You Craving Some Eel!
Food & Drink- 17 plays
- YouTube
The Artisans of Hyorokutei Akasaka Will Mesmerize You! From Processing Live Eel, All the Way to Unaju! This video, released by "Travel Thirsty," shows eel being taken straight from the tank and being turned into delicious unaju. The video shows the cooking and serving of unaju as well as tempura and even unseasoned eel. At Hyorokutei Akasaka, the rice is cooked in a cauldron and the eel and fish are grilled over a charcoal fire, with a variety of options on the menu, including unaju, hitsumabushi, set meals, donburis, and more. Additionally, they have natural and farmed eels, so you can compare flavors! Be sure to check out the video to see the chefs preparing and grilling eel over a charcoal fire. ◆Hyorokutei Akasaka Store Information◆ 【Address】3-16-8 Tokai Annex Bldg. 1F, Akasaka, Minato 107-0052 Tokyo Prefecture 【Access】219 meters from Akasaka Subway Station / Akasaka-mitsuke Station 【Avg. Cost】¥3,000+ 【Hours】11:30-15:00 (L.O. 14:00) / Weekdays 17:30-23:00 (L.O. 22:00) / Sat., Sun., Holidays 17:30-22:00(L.O. 21:00) 【Closures】Sundays 【Parking】None 【Phone】03-5545-6314 【Official Homepage】Hyorokutei Akasaka https://kiwa-group.co.jp/hyourokutei_akasaka/ 【Tripadvisor】Hyorokutei Akasaka https://www.tripadvisor.com/Restaurant_Review-g14129743-d15180153-Reviews-Hyorokutei_Asakasa-Akasaka_Minato_Tokyo_Tokyo_Prefecture_Kanto.html -
Video article 3:52
Murakami Kibori Tsuishu - A Traditional Craft of Niigata Prefecture That Dates All the Way Back to the Heian Period! Discover the Unique Process Used To Make Them in This Video!
Traditional Culture Traditional Crafts- 30 plays
- YouTube
Murakami Kibori Lacquerware - A Traditional Craft of Niigata Prefecture This video, titled "手技TEWAZA「村上木彫堆朱」Murakami Kibori Lacquerware/伝統工芸 青山スクエア Japan traditional crafts Aoyama Square," was released by "Traditional Crafts Aoyama Square." Murakami Kibori Lacquerware (Murakami Kibori Tsuishu), introduced in the video, is a general term for six types of carving, including tsuishu, tsuikoku, and shumarinuri, and it is a traditional craft of the Murakami region of Niigata Prefecture, which has been widely known as a natural lacquer production area since the Heian period (794-1185). Murakami Kibori Lacquerware was introduced by a lacquer maker in Kyoto at the beginning of the 15th century as a technique for painting lacquer on wood carvings. This was done in imitation of Chinese tsuishu (lacquerware), and the technique was introduced to the Murakami region after a temple was built there. The technique was first learned by the carpenters who built the temple, after which it was was passed on to samurai duringEdo period (1603-1868), then to the townspeople, and finally to present day Japan. In this article, we'll go over Murakami Kibori Lacquerware, a traditional lacquer technique of Niigata prefecture. The Process of Making Murakami Kibori Lacquerware Source :YouTube screenshot Along with the video, we'll be introducing some of the steps in the 18 to 20 step process that craftsmen use to make Murakami Kibori Lacquerware by hand. 1. Sketching (0:40~) This serves as a guide for engraving and is drawn directly on the wooden plate. Drawing with a brush that can express stronger and weaker lines is fundamental to the process. 2. Carving (0:47~) Wood carving is performed by using a chisel called an "Urajiro" on the sketch drawn in step 1. There are two types of carvings, the two-dimensional Shishiai-bori and three-dimensional Hikisage-bori. In the video, the craftsman explains that the most important thing is to carve the wood as though it were a living thing, making the most of the different grains of each tree. 3. Sanding (1:18~) This is the process of sanding the roughness of the blade marks with sandpaper (in the old days, horsetail was used) to give roundness and softness to the carving. This makes the work even more three-dimensional. 4. Hardening This involves adding a small amount of red husks to raw lacquer and using a brush to soak the entire wood with lacquer. This is also an important step because it is done to solidify the foundation of making a durable Tsuishu. Source :YouTube screenshot 5. Smoothing (1:29) In the important undercoating process to make durable lacquerware, raw lacquer and polishing powder are mixed and applied 2-3 times to the plain areas without engravings. 6. Polishing The process of water-polishing the coated surface using an imperial whetstone. This is done with applying rust lacquer and is repeated 2-3 times and the lacquerware is allowed to dry for at least a few days after the rust lacquering process. 7. Middle Coating (1:40~) The process of dabbing on lacquer on with a pad or fingertip and then finishing painting with a brush so that the engraved pattern is not filled with lacquer. Generally, oil-free refined lacquer is used for this. 8. Polishing the Middle Coating It is a process of carefully water-sanding the surface with a fine-grained natural stone whetstone called Murakami whetstone or a water file. 9. Top Coating (2:06~) Brightly colored vermilion lacquer is dabbed on with a pad or fingertip and finished painting using a brush so as not to fill the carved patterns similar to the intermediate coat. Source :YouTube screenshot 10. Matt Finishing (2:23~) An important process for polishing the top-coated glossy surface with charcoal or polishing powder evenly with water to make it a deep and calm-looking product. 11. Engraving (2:44~) The designs are carved once more. This fine carving is made to supplement the earlier wood carving with a fine-pointed triangular chisel. Expressions such as leaf veins, feathers, and mountain surfaces are re-engraved. 12. Finishing (3:06~) This step involves adding a small amount of red iron oxide to high-quality raw lacquer and rubbing it with a brush over the entire vessel. The matte surface is moist and firm, and this completes the production process of Murakami Kibori Tsuishu. The beautiful, finished product, like a work of art, can be seen from 3:23 in the video. These unique techniques have been designated Intangible Cultural Properties of Niigata Prefecture and Murakami Kibori Lacquerware was designated a National Traditional Craft. Summary of Murakami Kibori Lacquerware, A Traditional Welcome Gift of Niigata Prefecture Source :YouTube screenshot Murakami Kibori Lacquerware, a traditional craft that has been handed down since the Heian period, includes products such as jubako (stacked boxes), sake cups, tea ware, flower ware, confectionery ware, sake ware, etc. that are all great for celebrations, souvenirs, and gifts. Murakami Kibori Lacquerware is a testament to the living history of Japan, through which you can enjoy the techniques that craftsmen have refined and passed down since ancient times. 【Official Website】Murakami Kibori Lacquerware | Traditional Crafts | Traditional Crafts Aoyama Square https://kougeihin.jp/en/craft/0509/ -
Video article 4:51
A Look at Japan's Highly Sophisticated Coinage! Rare Footage Showing the Latest Japanese Coinage Technology Acknowledged Around the World!
Life & Business- 19 plays
- YouTube
A Look at Japan's Currency Manufacturing Technology This video, titled "Japanese Currency Manufacturing Technology" (日本の貨幣製造技術), was released by "Japan Video Topics - 日本語". Japanese currency is created in accordance with the "Acts on Currency Units and Issuance of Coinage" (通貨の単位及び貨幣の発行等に関する法律). Currently, 6 types of coins and 4 types of banknotes issued by the Bank of Japan are in circulation, and 3 billion banknotes are printed every year. The History and Unique Characteristics of Japanese Currency Source :YouTube screenshot Today's Japanese banknotes are made through a method in which design and engraving specialists create the original designs with a brush, design a copper plate similar to a woodblock print and it is then printed by the National Printing Bureau. You can see the production process of these banknotes from 0:48 in the video. Throughout the long history of Japan, such as the Showa and Heisei periods, coinage technology of has dramatically improved. The value of Japanese coin manufacturing technology is recognized around the world, and in recent years, coin manufacturing has become a typical Japanese culture, with some people being asked to manufacture foreign coins as well. The Unique Ingenuity Incorporated Into Japanese Currency Source :YouTube screenshot Japanese banknotes and silver coins are actually packed with many innovations that bring together the advanced technology of traditional Japanese manufacturing. For example, Japanese bills have a watermark that makes a portrait appear when held over light. Ink is used for banknotes to create bumps when printing, so even blind people can touch the banknote and know what type it is. In addition, advanced anti-counterfeiting technology is used for Japanese floral patterns, such as the use of "Bank of Japan" micro-lettering, which cannot be color-copied, and "diagonal jaggedness" on the sides of the coins. Other advanced technologies such as "latent imaging," "fine lining," and "fine dotting," are also used in Japanese currency manufacturing. This amazing technology has been praised around the world for its ability to check the latent images and holograms of the 10,000-yen bill and the portraits and vertical bars of the 1,000-yen bill by touching, tilting, or holding them up to light. Summary of Japan's Currency Manufacturing Photo:Japanese money Japan's coinage is not something that can be seen often, so be sure to check it out if you still haven't yet! In Japan, the notes are scheduled to change in 2024, so keep an eye out for the new designs! In addition, commemorative coins are likely to be issued at events, such as the Olympics, so be sure to get one if you visit! -
Video article 21:39
Dojo Loach Hot Pot Has Been a Local Specialty in Old Town Asakusa for a Long Time! Watch as This Chef Turns These Energetic Little Fish Into Top-Notch Cuisine!
Food & Drink Traditional Culture- 513 plays
- YouTube
Dojo Loach Hot Pot at Tatsumi-Ya (たつみ屋), a Famous Restaurant in Asakusa! Dojo loach hot pot, which is famous as a traditional Japanese old-town dish, comes into season from spring to summer. The area around Kaminari-mon Gate, in particular, is full of famous dojo-hot-pot restaurants and hot-pot pubs surrounding a sunken hearth with a downtown feel that is still very much alive today. This video introduces Tatsumi-Ya, a traditional restaurant in old town Asakusa that serves dojo loach hot pot, as well as the cooking process for this traditional Japanese cuisine. As a famous dojo-hot-pot restaurant, Tatsumi-Ya has been loved by intellectuals and sightseers for years. Just looking at the crunchy dojo loach karaage and dojo loach hot pot is enough to get your mouth watering. Watch this video to learn all you need to know about the delicious dojo loach hot pot! The Origin and History of Dojo Loach Hot Pot Source :This article Video When did people start eating dojo loach hot pot? Dojo loach, an exceptionally resilient river fish, was an important source of protein for local residents, referred to as "Edokko" (江戸っ子), in the town of Edo (Current day Tokyo) thanks to its well-developed waterways. There were many pilgrims around Sensoji Temple (浅草寺 Sensoji), the oldest temple in Tokyo, and the local people in Asakusa welcomed them with dojo loach dishes, using the dojo loach from the Sumida River (隅田川, Sumidagawa), formerly the Arakawa River (荒川, Arakawa). This is said to be the origin of dojo loach hot pot. In 1806, dojo loach hot pot started to be written "どぜう" (typically pronounced dozeu) instead of its original name "どじょう" (Both are pronounced "dojo"). The origin of this change is said to be Echigoya Sukeshichi (越後谷助七), the founder of Komagata Dojo (駒形どぜう), one of the most popular restaurants in Asakusa. When his restaurant burned down in the Great Fire of Edo, he thought a store name using four characters would bring ill fortune. Because of this, instead of four characters, he spelled his store name with three characters. The number "4" is pronounced "shi" in Japanese, and traditionally it is also connected with the word “death” (死) in Japanese, which is pronounced the same. The Menu and Recipe of Tatsumi-Ya Source :This article Video Dojo loach hot pot has three main cooking styles. Given the fact that it goes by 3 different names- dojo loach nabe, Edo-Nabe (江戸鍋), and Edomae-Nabe (江戸前鍋), we can tell that it was a very famous dish in the city of Edo. The first cooking style is called "Maru-Nabe" (丸鍋). This involves putting live dojo loach into a container of Japanese sake and covering it with a lid. When the dojo loach stop kicking, they are placed on a round iron plate with lots of green onions and eaten with seasonings, such as Japanese pepper and Shichimi-Togarashi (七味唐辛子), a chili pepper spice. In this video, you can watch the live dojo loach getting quieter and quieter in a container of Japanese sake around 1:53. Be sure to check it out! The second style of recipe is called "Nuki-Nabe"(ぬき鍋); a hot pot dish similar to sukiyaki. This method involves cutting the dojo loach open along the back, and cooking it with burdock roots. The third and most popular style of dojo loach hot-pot is called "Yanagawa-Nabe" (柳川鍋). This involves dropping eggs in Nuki-Nabe and stewing everything together. What these styles have in common is not just dojo loach; all of these methods involve stewing dojo loach with tofu and green onions. In the introductory video of Tatsumi-Ya’s dojo loach dishes, the chef shows how to cook dojo loach hot pot. You can see this at 14:52. You can also see people eating the cooked dojo loach hot pot with lots of chopped onions over fluffy eggs. It looks like it pairs nicely with white rice as well. In addition to the hot pot dishes, another famous dish is dojo loach karaage. This involves putting flour on live dojo loach and then deep-frying them. This can be seen at the beginning of the video. Tatsumi-Ya’s Dojo Loach Hot Pot: The Stamina-Boosting Dish to Beat the Heat! Dojo loach dishes in Asakusa are a common theme in the summer, but you're probably wondering why people would want to eat hot dojo loach dishes in the warmest season of the year. First, dojo loach is a stream fish, so it has a unique smell. To get rid of the smell, chefs often cook dojo loach with burdock roots. Since burdock roots are very hard, they must be stewed in a nabe pot to make them softer and easier to eat. Another reason for this comes from a traditional Japanese trick for staying cool in summer. After working up a sweat, the cool evening breeze allows us to cool our bodies. Around 18:09 in the video, you can see a piping hot dojo loach hot pot dish. Look at all the mouth watering goodness! Summary of Dojo Loach Hot Pot in Old Town Asakusa Source :This article Video Dojo loach dishes have been very popular among local people since the Edo period. This video shows how to cook dojo loach dishes by the chefs of Tatsumi-Ya in old-town Asakusa, Tokyo. Dishes like this are eaten less often these days, but if you're looking to boost your stamina to survive the hot summer in Japan, then you've got to try the dojo loach dishes at the famous Japanese restaurant "Tatsumi-Ya" in Asakusa! It’s also fun to watch the chef's amazing knife skills. Be sure to take a look at the video to see all the amazing dojo loach dishes! 【yelp】 TatsumiYa https://www.yelp.com/biz/%E3%81%9F%E3%81%A4%E3%81%BF%E5%B1%8B-%E6%B5%85%E8%8D%89%E5%BA%97-%E5%8F%B0%E6%9D%B1%E5%8C%BA?osq=%E3%81%9F%E3%81%A4%E3%81%BF%E5%B1%8B -
Video article 3:42
Fluffy Omelettes Flying Through the Air! Yokohama Tachibanatei's Professional Omelette-Making Skills! A Look at What Goes in To the Dishes of the Popular Restaurant in Yokohama, Kanagawa
Food & Drink- 269 plays
- YouTube
The Out-Of-This-World Omurice-Making Skills of “Yokohama Tachibanatei” This video is titled “Graceful Skills, Yokohama Tachibanatei, Omelette Rice Performance, Uncut | Awesome Cooking Demo of Fluffy Japanese Omurice(華麗な技 横濱たちばな亭 オムライスパフォーマンス ノーカット | Awesome Cooking Demo of Fluffy Japanese Omelette Rice)” created by “LifeWith505” and it introduces the omurice-making process of “Yokohama Tachibanatei,” a famous Japanese restaurant introduced in television programs and magazines. The quick hands when stir-frying the chicken rice in the pan and the incredible skill of making the fluffy omelette that is placed atop the chicken rice is artistic and flashy. What is Yokohama Tachibanatei? Photo: Yokohama Minatomirai|Yokohama Red Brick Warehouse Yokohama Tachibanatei, located in Yokohama Red Brick Warehouse and Cubic Plaza Shin-Yokohama in Yokohama City, Kanagawa Prefecture, is a famous restaurant where you can enjoy authentic Western dishes in Japan and whose most popular dish is its omurice. It’s always crowded during lunch, and its artistically-made omurice is enjoyed not just by the Japanese, but by foreigners as well. The key to its popularity is not just its aesthetic beauty, but also the fact that you can watch the live performance of the omurice being cooked, as this video introduces. In fact, omurice is said to be a Japanese dish made in Japan and its recipes and ingredients differ from restaurant to restaurant. However, this omurice “Omurice of a Western Food Restaurant” uses a recipe where a runny half-cooked egg is placed on the top of some chicken rice. In this video, you can see the amazing performances of the omurice-professionals of Yokohama Tachibanatei, a source of pride for Japan. The Chicken Rice Recipe of Yokohama Tachibanatei Source :YouTube screenshot The key to making the chicken rice, which will become the foundation of the omurice, is to stir-fry it with lots of butter and to make use of the savory flavor of the sauce and ketchup! While stir-frying the rice on a pan with hot butter, you add the first sauce (0:37). After adjusting the flavor with some salt and pepper and then giving it a mix, you add the second sauce at (1:13). Their ability to shake the frying pan without dropping a single piece of rice is truly the skill of a professional. The Fluffy Half-Cooked Egg Recipe of Yokohama Tachibanatei Source :YouTube screenshot The cooking process of the omelette that will be placed on top of the chicken rice begins at 2:28. You make the runny half-cooked eggs by putting a generous amount of mixed eggs in a pan with hot butter and then adjusting the intensity of the heat while finely shaking the chopsticks and the pan. This is the biggest highlight of this video! When the cooked egg flies through the air and lands on the chicken rice, the omelette splits beautifully, showing its fluffy, runny insides! This amazing cooking skill, that separates the amateurs from the pros, will make you go wild. You can see this from 3:21 in the video. If you want to carefully observe the omelette being placed on the chicken rice, we recommend watching the slowed-down version from 3:25. Summary of Yokohama Tachibanatei's Omurice “Yokohama Tachibanatei,” is a Western restaurant where you can enjoy not just the delicious omurice made with a special recipe, but also the incredible professional skills of the cooks. An original demi-glace sauce full of savory deliciousness is poured over the omurice, and you you'll be filled with satisfaction for the mere price of 880 yen (~$8 USD). Yokohama Tachibanatei, the restaurant introduced in this video, is located in Yokohama Red Brick Warehouse, which is overflowing with diverse foreign cultures, gives the feeling of being inside a Western-style house, and is a popular restaurant highly rated on gourmet websites. In addition to the omurice, the menu also has dishes such as cutlet sandwiches and curry rice. In the Shin-yokohama restaurant, you can also get some take-out dishes such as tonkatsu bento (pork cutlet lunchbox). It’s a popular restaurant, so you may need to reserve some seats depending on the time you visit, but please visit the restaurant and enjoy the delicious taste of the omurice and the amazing cooking skills that you can watch live, both the pride and joy of Japan! ◆Yokohama Tachibanatei, Yokohama Red Brick Warehouse Restaurant◆ 【Address】First floor of Yokohama Red Brick Warehouse Building No.2, 1-1-2 Shinko (新港, Shinko), Naka Ward (中区, Nakaku), Yokohama City 【Access】6 minutes by foot from Minatomirai Line Bashamichi Station (馬車道駅, Bashamichieki), Nihon-Odori Station (日本大通り駅,Nihonodorieki) 【Hours】11:00〜21:00 【Closures】None 【Parking】None 【Telephone No】045-650-8752 【Official Website】Red Brick Warehouse Restaurant | Western Food Yokohama Tachibanatei https://yokohama-tachibana.net/akarenga/ -
Video article 5:27
The Fluffy, Artistic Omelets of Japan! Don't Miss This Super Rare Video Showing the Omelet Recipe of Kichi Kichi Omurice, a Famous Restaurant That Requires Reservations to Eat At!
Food & Drink- 215 plays
- YouTube
The Divine Craftsmanship of the Super-Famous "Kichi Kichi Omurice"! 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 article 16:32
Kutani Ware: A Style of Traditional Japanese Porcelain in Ishikawa Prefecture, Characterized by Its Elaborate Use of Brilliant Colors. Find Out Where to Get Your Hands on These Works of Art!
Traditional Crafts History- 167 plays
- YouTube
Introducing Kutani Ware! This article introduces Kutani ware alongside the video "Traditional Japanese Crafts・Kutani Ware Glazing" (日本の伝統工芸品・九谷焼の染め付け). Kutani ware started around the Edo Period (1603-1868) in Kanazawa city, Ishikawa in Japan's Hokuriku region. It was originally called Kokutani ware. Today, Komatsu-city, Kaga-city, and Noumi-city are famous for the production of Kutani ware. The piece in the video is by Kamide Chouzaemon, one of Japan's leading Kutani pottery makers. The video is only about a minute long, but it shows the amazing dyeing technique used to make the beautiful, traditional Japanese pottery. How Kutani Ware Is Made Source :YouTube screenshot The signature liquid cobalt oxide is used to dye Kutani ware, which gives us a feel for Japanese culture. Kutani ware is produced by using a thin brush to draw precise patterns which requires the skills of a master craftsman. Patterns are drawn on the Kutani ware, using the brown cobalt oxide as a base material, after which they are fired in a kiln. From there, the color of the brown cobalt oxide changes into a beautiful shade of blue. This method of painting Kutani ware using blue, green, yellow, purple, and red within its patterns is called Kutani Gosai. Where to Purchase the Kutani Ware Kutani ware, made by famous craftsmen and artists, is considered an art, and can be rather expensive. However, there is some Kutani ware sold at reasonable prices. Kutani ware can be viewed and purchased at museums and porcelain/ceramics markets in Kanazawa. They have Kutani ware bowls, small plates, teacups, china bowls, tea pots, vases, and more. You can buy different pieces and incorporate them into your daily life. Their products are also available on the internet through retailers such as Amazon and Rakuten. Enjoying a Kutani ware demo at a workshop also makes for a memorable experience. By adding Kutani ware to your table, you can appreciate Japanese traditional culture more deeply. Summary of Japan's Traditional Kutani Ware Source :YouTube screenshot As you can see in the video, each piece of Kutani ware is hand dyed by a craftsman. The dyeing process of Kutani ware has been handed down for hundreds of years. Be sure to watch the video to see the amazing craftsmanship of Kutani ware craftsmen. -
Video article 7:50
Meet the Sushi Chef at the 2 Michelin-Starred Sushi Ginza Onodera New York! An in-Depth Look at the Secrets of the World-Renown "Washoku" Culture!
Food & Drink Celebrities- 170 plays
- YouTube
Introducing a NYC Sushi Chef! This video, titled "Chef Masaki Saito’s Fish Aging Techniques Earned Him Two Michelin Stars — Omakase Sushi," was produced by "Eater." The video features an interview with a sushi chef active in New York City! The culture of Japanese food is now popular all over the world, with things like sushi and kaiseki cuisine. In fact "Washoku" has been registered as a UNESCO Intangible Cultural Heritage. Now, this food culture is spreading worldwide. In the business world, having lunch meetings over healthy Japanese food has become a common practice. In this video, we'll introduce a sushi chef from "Sushi Ginza Onodera New York" while exploring the essence of Japanese cuisine. After watching this video, you'll understand why Japanese cuisine is loved all over the world. Sushi - The Representative of Japanese Cuisine Photo:Sushi Sushi is a traditional Japanese food that combines vinegar rice with seafood. It has a long history, and was first created around 4th century BC by the people of Southeast Asia. The people of that time preserved fish using fermented rice, leading to the first rendition of sushi. There are numerous types of sushi, including: nigiri sushi, hand-rolled sushi, inarizushi, chirashizushi, gomoku sushi, barazushi, oshizushi (pressed sushi), chakin sushi, temari sushi, sousaku sushi (creative sushi), narezushi, datemaki sushi, futomaki sushi, shima sushi, sasamaki sushi, funazosuhi, kakinoha sushi, meharizushi, mackerel sushi, matsumae sushi, Osaka sushi, battera, raw sushi, warm sushi, dodomese, inakazushi, sakezushi, and more! Sushi is made with different methods and ingredients all over Japan, with various areas having their own specialty sushi. In Japan, there are many popular sushi restaurants in areas where fresh fish is easily available. These areas include Hokkaido, Tsukiji and Ginza in Tokyo, Toyama Prefecture, Kanazawa in Ishikawa Prefecture, Fukuoka City, and more. Upon hearing the word "sushi," many people think of long-established luxury sushi restaurants, and start worrying about their wallet. However, there are actually many conveyor belt sushi restaurants, which are popular for their cheap prices. Popular sushi ingredients include medium fatty tuna, salmon, onion and tuna, salmon roe, sea urchin, and seasonal fish. What's your favorite sushi ingredient? Do note that there is a unique etiquette when it comes to eating sushi, as well as specialized terms with rice being called "shari" (シャリ), and ginger called "gari" (ガリ). Masaki Saito, the New York Sushi Chef Whose Restaurant Boasts 2 Michelin Stars Source :YouTube screenshot This video introduces chef Masaki Saito of "Sushi Ginza Onodera New York." He talks about the essence of sushi which he tries to bring across in his restaurant. Saito was born in Hokkaido, and has been familiar with seafood since he was a child. You might even say that it was predestined that he become a sushi chef. That might sound like an exaggeration, but if you watch the video you'll probably think so too! Many people in Japan think that sushi is merely a combination of vinegar rice and slices of raw fish. However, in actuality, the original edomae sushi required a lot of effort to marinate kombu (kelp), pickle side dishes, and roast ingredients. What's more is, it takes a lot of skill and effort not to spoil the raw flavor of the ingredients. This is the essence of the craftsmanship that can only be found in Japanese cuisine. From 1:29 in the video, Saito states that "salting and dehydration keeps the ingredients fresh," and from 3:36, he adds that marinating the kombu brings out the unique umami and aroma of the Hokkaido kombu used, adding flavor. From 1:44 in the video, he introduces the preparation process for Aori ika (bigfin reef squid). The squid is first cleanly sliced with a knife. He explains that, If you use too much heat, the ingredients will become cooked, but what you want is to preserve the freshness. At the same time, heat is needed to sterilize the ingredients. That's why careful heat management is crucial. Next, from 2:54 in the video, he states that the use of vinegar depends on the type of fish, and fish can also be cured using soy sauce or soup stock. In the world of sushi, "simmering" does not mean boiling ingredients in soup and then keeping it cooking for a long time, but rather, letting it pass through hot soup stock for a short time. There are a few aging techniques for maintaining the fresh flavor of the ingredients. These techniques include "fermenting" (漬け, zuke) in vinegar or soy sauce, lightly "broiling" (炙る, aburu) the surface of the ingredients, and "finishing" (〆る, shimeru) with salt or vinegar. Although Japan is the birthplace of Japanese cuisine, the essence of such craftsmanship is often forgotten. In fact, we might be so used to Japanese food that we take all this for granted, never having a chance to appreciate the depths of the effort that goes into our cuisine. Which is why, now that the world is gaining an appreciation of Japanese cuisine, we should all take this amazing opportunity to understand the essence of sushi and Japanese cuisine. Isn't Aging the Sushi Considered Cooking It? Source :YouTube screenshot According to Saito, aging is not part of the cooking process. Cooking is a technique where heat is spread evenly throughout the ingredients, with condiments added for flavor. This way, the protein that the animal had when it was alive is weakened. However, "aging," which was discovered in Japan in the latter half of the 1800's, is a technique for maintaining the raw state of the ingredients for as long as possible. Thus, the diminishing of protein is minimized, and the texture and flavor of the raw ingredients is not affected." Therefore, you could also say that if the ingredients are not fresh, they are not suitable for aging. This can be seen from 0:27 in the video. The aging techniques are so familiar to us in Japan that they practically go unnoticed by anyone not aiming to become a sushi chef or other kind of chef. In fact, it might only be when you see Japanese cuisine from an outside perspective that you realize just how advanced these techniques can be. The Essence of Japanese Food in New York, Where Cultures from Around the World Intersect Photo:New York Even in the United States, which has the world's largest economy, New York is an especially large city where cuisine and cultures from all over the world co-exist and intermingle. If you go sightseeing in New York, you can enjoy all-you-can-eat sushi in a casual setting, or even order delivery. As the land where pizza delivery was born, food delivery is a popular service in the United States. Additionally, through food reviews on the internet, you can see the deep knowledge that New Yorkers have about Japanese cuisine. Outside of Japan sushi is evolving, with new recipes, such as rolled sushi and California rolls. Nowadays, sushi chefs who have graduated from sushi academies are active all over the world, but New York in particular has a thriving market. Japanese cuisine in New York is a mixture of gems and stones, but "Sushi Ginza Onodera New York" is truly a gem where you taste traditional Japanese sushi made using genuine techniques. Summary of the Sushi Chef of Sushi Ginza Onodera Photo:Sushi If you happen to visit New York, definitely stop by "Sushi Ginza Onodera New York" to experience the essence of Japanese cuisine. Comparing sushi from outside of Japan to the sushi you can find within Japan is a great way to experience how different cultures intermingle to create new flavors! Today, Japanese cuisine is loved all over the world, to the point that you can enjoy genuine Japanese food even in New York. For Japanese people, eating some familiar Japanese food can even help with eliminating jet lag lol. If you still haven't yet, be sure to check out the video to see the amazing techniques used by the sushi chef at Sushi Ginza Onodera New York! 【Official Website】Sushi Ginza Onodera New York https://www.sushiginzaonoderanewyork.com/ 【Yelp】Sushi Ginza Onodera New York https://www.yelp.com/biz/sushi-ginza-onodera-new-york-2 -
Video article 9:29
The Ramen Produced by Chef Tenshu, Who Was Trained in Japanese and Italian Restaurants, Is Truly an Exquisite Dish! What Kind of Toppings Are Used to Make This Delicious Ramen?
Food & Drink- 16 plays
- YouTube
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. -
Video article 4:06
Kurume Gasuri is a Traditional Craft of Fukuoka Prefecture That Has Been Loved Since Ancient Times For Its Simple Yet Sophisticated Beauty! A Look at the Fascinating Handiwork of One Traditional Japanese Artisan!
Traditional Crafts- 51 plays
- YouTube
Kurume Gasuri - A Traditional Craft of Fukuoka Prefecture? This video, titled "Handicraft TEWAZA "Kurume Gasuri" kurume pongee" (手技TEWAZA「久留米絣」kurume pongee/伝統工芸 青山スクエア Japan traditional crafts Aoyama Square), was released by "JAPAN TRADITIONAL CRAFTS AOYAMA SQUARE" (伝統工芸 青山スクエア), a channel that features introductions to many of Japan's traditional crafts. This video shows how simple yet geometric and beautiful Kasuri patterned kimono are created by two Kurume Gasuri craftsmen in a tranquil environment. Kurume Gasuri - A Traditional Japanese Craft With Beautiful Patterns Photo:Working at Kurume Gasuri in Fukuoka Prefecture Few people are familiar with the Kurume Gasuri fabric manufactured in the Chikugo region (筑後地方) of southern Fukuoka Prefecture in Japan's Kyushu region (九州地方). Kurume Gasuri is a weaving technique said to have been invented by a 12-year-old girl at the beginning of the 19th century. She was apparently inspired by the threads of old cotton scraps that had become faded. Nowadays, it's known as one of the three major Kasuri in Japan, alongside Iyo Kasuri, made in Matsuyama (松山市) in Ehime Prefecture (愛媛県) in Japan's Shikoku region (四国地方), and Bingo Kasuri, made in Fukuyama (福山市) in Hiroshima Prefecture (広島県). The craft has been designated an Important Intangible Cultural Property of Japan. Since Kurume Gasuri is made of cotton Kasuri, it is gentle to the touch and can be washed. This makes it suitable not only for kimonos, but also for clothing, such as dresses and accessories, and even face masks. Unlike silk kimonos, Kasuri fabrics were used for everyday clothing, such as monpe (a kind of Hakama casual wear) until after the war. The Process of Making Kurume Gasuri, a Traditional Craft of Southern Fukuoka Photo:Kurume Gasuri Yarn, Fukuoka, Japan Let's take a look at how hand-loomed Kurume Gasuri are made by two designers/craftsmen from the Kurume Gasuri brand "GIEMON." Each step can be seen in the video. ・Eito Kaki - (video 0:40~) Eito is the thread that will become the "pattern" when woven. The thread that will become the Eito is fixed, and the designer carefully inks it by hand according to the design. ・Kukuri - (Video 1:15-) This is an important process that involves tying a string to the Eito so that a pattern remains after dyeing it. ・Some - (Video 1:43~) Generally, indigo dye is used. The indigo dyeing process makes the cotton fabric more resistant to insects and odors. It also increases the strength of the fabric. ・Kasuri Toki - (Video 2:39-) This steps involves untying the bundle to check if the pattern stands out properly. It's an exciting moment. ・Ori - (Video 3:10~) This is the process of weaving the finished yarn into a Tanmono. A Tanmono is a roll of kimono fabric, and a Kijaku (standard length of material used in a kimono) has a weaving width of about 38cm. The History of Kurume Gasuri, a Traditional Craft of Southern Fukuoka The 12-year-old girl who invented the Kurume Gasuri is named Den Inoue. She was born in Kurume-Torihoka, Chikugo-no-Kuni (present-day Kurume (久留米市), Fukuoka). It's theorized that the technique of "Kasuri," the basic pattern of cotton fabric, was introduced to Kyushu and Shikoku via the Ryukyu Islands. This video features the indigo-dyed hand weaving of Kurume Gasuri, but there are other styles, such as Aizome Kasuri, Tateyoko-Kasuri, Yoko-Kasuri, Dasshoku-Kasuri, Tsumami Zome, and Tate-Kasuri. Summary of Kurume Gasuri, a Traditional Craft of Southern Fukuoka Photo:Kurume Gasuri, Fukuoka Prefecture It's said that the charm of the Aizome Kurume Gasuri is its beautiful patterns and the texture that becomes more profound the more you wear it. It can be washed at home, and the more you wash it, the softer it becomes and it also conforms to your skin. This is a classic piece of traditional craftwork, yet one that you will want to use everyday. GIEMON (儀右衛門), featured in this article, sells Kurume Gasuri products online. If you're interested, be sure to check out their official website. -
Video article 3:09
A Rare Video Explaining the Production Process of One of Toyama’s Traditional Crafts "Takaoka Copper Casting" - One of the Most Popular Arts/Crafts in the World, Passed Down for Over 400 Years
Traditional Crafts Art & Architecture History- 576 plays
- YouTube
The Takaoka Copper Casting of Takaoka City, Toyama Prefecture – A Traditional Japanese Craft This video, titled "手技TEWAZA「高岡銅器」Takaoka Copper Casting," was produced by "Japan Traditional Crafts Aoyama Square." It introduces Takaoka Copper Casting, a traditional craft in Takaoka City, Toyama. Takaoka Copper Casting in Takaoka City, Toyama originates from a factory opened in the Edo period (1603 – 1868 AD) by Maeda Toshinaga in the Kaga Maeda Clan with the seven metal casters from Tamba, Kyoto, said to be the birthplace of metal casting. Most of the Takaoka Copper Casting products are related to Buddhist tools such as vases and a large part of the production process involves the attentive handiwork of artisans. The traditional Japanese craftsmanship is appreciated even outside of Japan. The Takaoka Great Buddha at Daibutsuji Temple (大佛寺, Daibutsu-ji) is said to be one of the most impressive pieces made by the Takaoka Copper Casting artisans. This is a rare video that introduces the production process of Takaoka Copper Casting. Please enjoy watching the craftsmanship of the Takaoka copper casting artisans. Takaoka Copper Casting: One of the Greatest Treasures in Japanese Culture- How It's Done Source :YouTube screenshot Takaoka Copper Casting is essentially produced with a metal casting technique where a piece of metal is melted at high temperature and poured into a mold to form the desired shape. Japanese metal casting techniques are highly recognized worldwide, and the metal casting of Takaoka City, Toyama is especially famous. Now, let's take a look at how Takaoka Copper Casting products are made. 1. Making the original model (0:18) Based on the blueprint, a prototype is created using wood, plaster, clay and resin. This prototype becomes the grand image of the final product. 2. Making the mold (0:29) A fire-resistant material is used for the original model, and a casting is made to pour the copper into. This is said to be the most important step. The mold made from casting sand is an example of exquisite craftsmanship. 3. Refining and melting (0:44) Refining refers to the process of removing impurities and increasing the purity of the metal. The refined metal is melted and liquefied at high temperatures.. The molten copper alloy reaches 1200 degrees Celsius in this process. 4. Casting (1:00) The refined molten copper is poured into the casting. 5. Removing the mold (1:23) The cooled and hardened copper is removed from the casting and the finishing process begins. 6. Polishing (1:48) The product is beautifully polished. 7. Coloring (2:05) After coloring and inlays are added, the work is complete! At 1:31 in the video, one of the Takaoka Copper Casting artisans explains “We hope that our Buddhist statues and monuments will convey what the customer had in mind, and will be loved.” The Art Pieces of Takaoka Copper Casting Gained Worldwide Popularity at the World Expo in Paris Source :YouTube screenshot A number of art pieces such as Buddhist statues and vases made using Takaoka Copper Casting were exhibited at the World Expo in Paris, and the name has come to be known around the world. These reason these artifacts are so beautifully shaped is because they were developed through producing bronze casting products adorned with carvings. In Takaoka City, Toyama, the descendants of the master craftsmen of the past have inherited the traditional crafting techniques and skills and have created many works of art. They continue to do so even today. Summary of Takaoka Copper Casting Source :YouTube screenshot The entire process of Takaoka Copper Casting has been done with the careful handiwork of artisans for more than 400 years. "We want to pass down the 400-year-old technique to the next generation," says one of the Takaoka Copper Casting artisans at 2:26 in the video. To inherit this valuable Japanese culture, Takaoka City has held workshops of Takaoka Copper Casting to train potential artisans. Miyuki-cho in Takaoka City has the Takaoka Copper Casting Museum where you can see and purchase products. Some large bronze statues are valued at millions of yen (tens of thousands of dollars). Takaoka Copper Casting products are also available at online marketplaces such as Rakuten and Amazon, and include ochoko (small sake cups), ornaments, paperweights, and more. The most popular ones are made by Takenaka Bronze Works Co.,Ltd. The company donated a 1/100 scale bronze casting model to Zuiryuji Temple (瑞龍寺, Zuiryuji), a temple designated as a National Treasure, in Takaoka City. The temple is one of the most popular tourist spots in Takaoka City renowned for its spring event of lighting up the temple, where the bones of Oda Nobunaga and his son are buried. Tourists can visit the grave of Maeda Toshinaga, who was deeply involved in the history of Takaoka Copper Castings, by way of a path called Hocchodo, lined with stone lanterns. In recent years, nine companies that are members of the Takaoka Copper Industry Cooperative Society have made original "Takaoka Wind Chimes" and sold them at the Takaoka Regional Industry Center, Takaoka Mikurumayama Museum, and shops where crafts are sold. 【Official website】Japan Traditional Crafts Aoyama Square https://kougeihin.jp/en/ -
Video article 22:33
Fresh Bonito Processed and Made Into the Finest Dishes! Check Out the Skills of This Chef as He Prepares Nigiri Sushi and Tataki!
Food & Drink- 113 plays
- YouTube
An Entire Bonito Processed and Turned Into Exquisite Dishes This video, titled "Japanese Street Food - Seared Bonito and Sushi," was uploaded by Japan Food Adventure. If you're going to visit Japan, a country surrounded by water on all sides, then not trying the sushi and other delicious cuisine would be a crime! For those looking to try delicious Japanese cuisine, we recommend trying bonito tataki, one of the most popular sushi items in Japan. This time, let's take a look at how a professional chef makes bonito tataki and nigiri sushi! The video is 22 minutes long, but it’s full of fine details and highlights. Bonito Tataki – A Popular Dish in Japan Photo:Straw roasted bonito tataki Bonito (or skipjack tuna) is a delicious fish that is low in calories and rich in nutrients. It has been a favorite menu item in Japan since ancient times. It's said that the reason why bonito tataki is called "tataki" comes from the sound of the chef tapping the cutting board as he cuts the bonito with his knife (tataku 叩く means "to tap" in Japanese). You can see freshly caught bonito at the beginning of the video, so be sure to check it out. Preparing the Finest Bonito Tataki Source :YouTube screenshot First, at 3:01, you can see the fresh bonito being processed. The traditional way to make roasted bonito tataki is to sear it with straw, as shown at 10:55 in the video. After the surface of the bonito is slowly baked with rice straw, the bonito is quickly cooled in ice water and cut into pieces, as shown at 14:18 in the video. It's also delicious when arranged with Japanese ginger, grated daikon, or thinly sliced onion. Season it with ponzu sauce, dipping sauce, or other seasonings, and you've got yourself a delicious gourmet Japanese dish. The finished bonito tataki can be viewed at 17:17 in the video. In Kochi, a place famous for its bonito, it's standard to eat bonito tataki with salt. Not only can you eat it as it is, but you can also nigiri it with sushi rice, which is shown from 18:12 in the video. Summary of Bonito Tataki Source :YouTube screenshot This video introduced the artisanal skills of a Japanese chef as he processes and prepares bonito with great skill. In Japan, there are many seafood dishes that use an abundance of fresh seafood, such as bonito tataki, grilled fish, and sashimi. If you're looking to taste the finest in Japanese cuisine and learn about Japanese food culture, definitely visit an authentic Japanese restaurant and enjoy lunch or dinner. -
Video article 8:17
The Splendid Skills of the Artisans of the 200-Year-Old Eel Shop "Nodaiwa" in Minato, Tokyo! Explore the Secrets of a Popular Japanese Dish That Has Long Delighted the Japanese Palate
Food & Drink- 311 plays
- YouTube
日本食になくてはならないうなぎ料理 こちらの動画は「Eater」が公開した「Chef Kanejiro Kanemoto Is Japan's Grilled Eel Master — Omakase」です。 日本食を代表する料理の一つが「うなぎ料理」ですね。 今回は東麻布にある200年の歴史を持った老舗うなぎ屋「野田岩」の板前さんたちが職人技をふるううなぎ料理について紹介していきます。 うなぎが土曜の丑の日に食べられるようになったのは江戸時代の蘭学者平賀源内の発想が起源と言われていますが、実は万葉集にはすでに大伴家持が石麻呂という人に「夏痩せにはうなぎを食するのがいい」と薦めている一句があります。 そう考えると7世紀ころの日本にはすでに夏になるとうなぎを食べるという風習が始まっていたのですね。 日本グルメの歴史は長くて深いのです。 東麻布野田岩の歴史とうなぎ職人の実演披露 うなぎ料理の代表といえばなんといっても「蒲焼」ですね。 蒲焼の作り方はいたってシンプル。 開いたうなぎを串に刺しタレを塗りながら熱した備長炭で焼いけば店内は香ばしい香りでいっぱい! しかし捌くのに3年、串打ち3年焼きは一生と言われるほど高度な職人技術が要求される料理で、さばいた後の内臓も残すところなくいただけます。 うなぎの肝吸いは蒲焼とならんだ定番料理の一つといえるでしょう。 動画では板前さんたちがその作り方を惜しげもなく披露してくれます。 名人の包丁捌きは見逃せません。 うなぎのさばき方と焼き方 うなぎの調理法には関東風と関西風という違いがあるのをご存知ですか? 関東風のうなぎの蒲焼の作り方は「背開き」といって、まな板にうなぎの頭を目打ちという道具で刺して固定し、背中から開いていきます。 焼く前に蒸して肉を柔らかくするのも関東風の特徴です。 また関東では、「う巻き」や白焼きなど料理の種類もバラエティに富んでいます。 一方の関西風は「腹開き」といって生きたままお腹から包丁を入れて開いていきます。 焼く前に蒸さずそのまま備長炭で焼いていくという違いもあります。 生臭さを取るために開いたら素焼きにしてすぐタレにくぐらせるので、関東のような白焼きという文化はありません。 ほかにも人気のうなぎ料理には名古屋周辺が発祥の「ひつまぶし」があります。 日本の伝統グルメうなぎ料理紹介まとめ いまや世界中で愛されている日本の食文化の殿堂が「うなぎ料理」ですが、蒲焼のほかにもうな重、うな丼、う巻き、茶碗蒸し、酢の物、肝吸い、ひつまぶし、白焼きとうなぎだけでコース料理が楽しめます。 こちらの動画をご覧になると野田岩の麻布飯倉本店にいってうなぎ料理コースを食べたくなりせんか? 今度の休みはうなぎの白焼きを肴に日本酒を一献!と洒落込んでは如何でしょう? -
Video article 3:09
The Traditional Japanese Art “Kamikiri”: Prepare to Be Blown Away by the Amazing Skill of Shoraku Hayashiya and Niraku Hayashiya, Two Kamikiri Masters!
Traditional Culture History- 340 plays
- YouTube
Kamikiri: The Art and its Origins This video is titled "Kamikiri (Yose)" (紙切り(寄席)), and it was created by “bunkachannel”. Rakugo is a traditional Japanese culture. Yose refers to the theater where rakugo takes place. But did you know that besides rakugo, there’s another performance called “kamikiri,” introduced in this video, that is conducted in a yose? “Kamikiri” is an impromptu performance where the performer cuts out paper according to the theme provided by the audience. Its roots are in the Edo period (1603-1868), where it was performed as entertainment for banquets, and it was established as a performing art in the Meiji period (1868-1912). It truly is a piece of art, made with just a single pair of scissors. It is a traditional performing art that is popular among foreigners as well. Watch a 3-minute video of this historic Japanese traditional performing art that is not only beautiful but also funny. Masters of Kamikiri: Shoraku Hayashiya and Niraku Hayashiya Source :YouTube screenshot The two performers in this video are Shoraku Hayashiya and Niraku Hayashiya, both famous for their skills in kamikiri. Shoraku is a kamikiri master, and he performs on television programs as well as at theaters in Asakusa (浅草, Asakusa) and Ueno (上野, Ueno). He performs not just in yose, but in theaters in and out of Japan. At 1:09 in the video, you can see a kamikiri of a man and women sharing an umbrella, a type of kamikiri Shoraku is particularly skilled at. Be sure to check it out! His apprentice, Mr. Niraku, has also inherited his master’s skills and traditions, and has gained popularity through his storytelling-based kamikiri. There’s no need for complicated language when it comes to kamikiri. It’s a performance that can be enjoyed by anyone who understands shapes, so beginners who have trouble understanding the more complicated rakugo, or non-Japanese people can also enjoy kamikiri! Kamikiri: It’s Harder Than It Looks! Source :YouTube screenshot One of the main characteristics of paper cutting is that there are no mistakes. The rakugo performer sits on the “koza” (the stage of the yose) and collects requests from the audience. You only have one shot—no drafts or second chances! At 1:32 in the video, he receives a request for a “Wind Chime Shop” from an audience member. He cuts the paper in an instant, following the beat of the hayashi music. Just cutting it while sitting stiffly isn't interesting. Therefore, the performer uses small talk and story telling to captivate the audience. The resulting forms are scenes from traditional Japanese kabuki plays, animals, anime characters and more. Each kamikiri is also crafted differently. The finished art is passed out as a souvenir, as you can see in 2:25, so try to reserve a first-row seat if you’re watching in a yose! In order to perform kamikiri, you must have the skill of a craftsman: the skill to cut the paper while imagining various finished versions of the art in your mind. Summary of Kamikiri Photo:Kamikiri The only tools you need to perform the traditional Japanese performing art “kamikiri” are one pair of scissors and one piece of paper. Because it is so easy to begin, there are lessons that teach how to do kamikiri, changing rakugo and kamikiri into something that is more familiar to us. However, the two members of the Hayashi family have a unique sense of humor that is not easy to imitate. Experience the awesome performances of these professionals in this video. -
Video article 4:51
Tokyo Haneda Airport: Exceeding the Expectations of Travelers, the World's Cleanest Airport and International Gateway to Tokyo, Is Committed to Providing Only the Best Facilities!
News Art & Architecture- 99 plays
- YouTube
The International Gateway to Tokyo, Haneda Airport This video, produced by "Tokyo MX" focuses on the uncompromising facilities and services of Haneda Airport which has been named "the World's Cleanest Airport" by the British air transportation rating organization. Haneda Airport was ranked first among almost 550 airports across the world. It's been awarded first place for the 5th time, and 3 years in a row as of 2018. This article describes the airport's uncompromising commitments to the cleanliness alongside the video. The airport cleaning staff's interview reveals their passion to keep a clean establishment, which explains why Haneda Airport has been named the World's Cleanest Airport. There are also interviews with visitors to Japan praising the cleanliness of Haneda Airport as well. About Haneda Airport Photo:Haneda Airport-International Passenger Terminal-View from the Observation Deck Located in Tokyo, Haneda Airport is one of Japan's most popular airports, connecting flights to Tokyo and the rest of the world, and it is used by many travelers. It has been awarded the World's Cleanest Airport title for 3 consecutive years by the British air transportation rating organization. Chubu Centrair Airport (Nagoya, Japan) was ranked second, and then Incheon Airport (South Korea), Taiwan's Taoyuan Airport and Singapore's Changi Airport followed. Every facility in Haneda Airport is kept clean to provide maximum comfort to travelers, as is shown in the video from 1:12. Haneda Airport has seen an increase in foreign passengers in recent years, with the number of passengers nearly tripling between 2012 and 2017. It is being prepared for an increase in passengers expected at the 2020 Tokyo Olympic Games. The cleanliness of the airport reflects the Japanese concept of "hospitality". Haneda Airport features Terminal 1 & 2 exclusively used for domestic flights and International Terminal (Terminal 3). Haneda Airport has three domestic terminals, Haneda Airport Terminal 1 and 2, and Haneda Airport International Terminal, each of which is used respectively by the airlines JAL, ANA and SKY. It has an observation deck where you can enjoy watching planes taking off and landing, as well as restaurants and shops. Haneda Airport can be reached by train from JR Shinagawa or Hamamatsucho stations, or by limousine buses in the Tokyo Metropolitan area. The hotel and parking garage make it very convenient. The Incredible Hospitabitlity of Haneda Airport Photo:Haneda Airport Terminal 2 The airport is kept clean by the cleaning staff who never cut corners. They fully commit themselves - After washing off the stains on the polished floor, they measure the glossiness of the surface with a gloss meter to keep it at a certain level. This can be seen at 1:38. From 3:11, the video captures the toilet cleaning scene using a hand-mirror as not to miss any dirt. The International Terminal Senior Manager speaks about why they keep the airport so clean from 4:17. The efforts are made not only to offer the hospitality, but also for security and safety reasons as well. If the establishment is clean and in order, suspicious objects stand out and can be spotted immediately. Owing to the efforts made by the airport staff, Haneda Airport has become an airport praised by international travelers. The video contains interviews of the cleaning staff as well as of foreign passengers. Summary of Haneda Airport Tokyo MX's video focuses on the commitment of the Haneda Airport staff that has led to it being crowned the World's Cleanest Airport. The cleanliness of Haneda Airport represents Japanese hospitality. If you watch the video, you'll be able to appreciate the fact that the cleaning staff has received rave reviews from foreigners for the great work they do. Haneda Airport Information 【Address】Hanedakuko, Ota City, Tokyo 144-0041, Japan 【Access】15 minutes from Shinagawa Station by way of the Keikyu Airport Line. 20 minutes from Hamamatsucho Station, by way of the Tokyo Monorail. 【Parking】A toll car park 【Telephone No】03-5757-8111 【Official Website】 Haneda Airport Terminal https://tokyo-haneda.com/en/ -
Video article 2:01
A Giant Bluefin Tuna Worth Approximately ¥200,000,000! The Winner of the Annual New Year’s Tuna Auction Was None Other Than the Famous Sushi Zanmai President, Famous for His Signature Sushi Zanmai Pose!
News- 41 plays
- YouTube
Japan's New Year's Tuna Auction This video, titled "Reiwa|New Year's Tuna Auction|and the Winner Is..." (令和初 マグロ初競り 落札したのは・・・), is a video that recorded the first tuna auction of the New Year in the first year of Reiwa (Japan's newest era). The annual New Year's Tuna Auction is held at Toyosu Market in the Tokyo Central Wholesale Market in Koto ward, Tokyo It was President Kiyoshi Kimura, shown at 0:47 in the video, that won the tuna for 193.2 million yen (~$1.8m USD); the second highest price in the history of the auction. In this article, we introduce the New Year's tuna auction and the president of Sushi Zanmai who won the expensive fish. The New Year's Tuna Auction: What Kind of Event Is It? Source :YouTube screenshot The New Year's Tuna Auction, in which Oma tuna is auctioned off at a high price unique to New Year, is an annual event that many fishermen participate in to celebrate the new year. The first auction for the 2020 tuna, shown in this video, began just after 5 a.m. on Jan. 5, and the Toyosu Market was filled with loud and energetic shouting. You can watch the auction starting at 0:04. The first tuna auctioned each year is called "Ichiban Tuna" (lit. "the first tuna"). The fish chosen is selected based on size, freshness, shape and taste. Every year at the New Year's Tuna Auction, the magnificent "Ichiban Tuna" is auctioned off at a so-called "celebratory price." Not only industry insiders, but now even the general public is paying attention to see how much the first auction for bluefin tuna, known as the "diamond of the sea" or "black diamond," will go for. The President of Sushizanmai Source :YouTube screenshot At the first tuna auction in 2020, Kiyoshi Kimura, president of Kiyomura, a sushi zanmai restaurant, won the bid for a 276-kilogram bluefin tuna from Oma, Aomori Prefecture. At 193.2 million yen (700,000 yen per kilogram), it was the second most expensive tuna sold at the auction. It is said that roughly 10,000 pieces of sushi can be made from this tuna. The highest ever tuna auction was recorded at 333.6 million yen, which was awarded by President Kiyoshi Kimura of Sushizanmai last year. Speaking of the president, Kiyoshi Kimura, is famous for posing with both hands spread out while shouting "Sushizanmai!!" Mr. Kimura, president of Sushi Zanmai, is also called "The Tuna Shogun" or "The Don of the Tuna Industry" by officials. Summary of the New Year's Tuna Auction Photo:Tuna This time, we introduced the New Year's Tuna Auction. In recent years, it has become standard practice for the president of Sushi Zanmai to make the winning bid for the first tuna of the auction, but the amount of the winning bid has drawn attention from all over Japan. As for the fishermen's share of the winning bid, 1.5% of the money will go to the Aomori Prefectural Fisheries Federation, 4% to the Oma Fishing Cooperative, and 5.5% to the consignees, with 89% going to the fishermen who caught the fish. At 1:14 in the video, the first delicious tuna sushi of Sushizanmai is also introduced; be sure to check it out! 【Official Website】Sushizanmai sushi in Tokyo https://honyaku.j-server.com/LUCSUSHIZA/ns/tl.cgi/https://www.kiyomura.co.jp/?SLANG=ja&TLANG=en&XMODE=0&XJSID=0