The Whole World Is Watching! The Amazing Technique of ‘High-Speed Mochi Pounding’! Japanese food culture, ‘Washoku’ was registered as an Intangible Cultural Heritage by UNESCO and is currently gaining attention worldwide. Recently, Japan has been welcoming a lot of foreign tourists whose main purpose is enjoying Japanese food culture. Mochi rice cakes are one of the most popular foods among the attractive Washoku. To make a delicious rice cake, it is not only important to pay attention to the ingredients, but also to the way it is prepared. Mochi Pounding is essential to creating great tasting rice cakes. ‘Mochi-tsuki,’ is a tradition of using a large mortar and pestle (in this case a mallet) to make mochi on New Year's day. Photo：Mochi pounding Have you ever seen high-speed mochi pounding? It's performed at Nakatani-dou, a Japanese confectioner, in Nara prefecture. Two or three confectioners pound mochi rice cakes using a mortar and mallet together at extremely high speeds, exchanging shouts to encourage one another. ‘Mochi-pounding at high speed’ is not only a performance for onlookers, but it is also an ideal method to make tasty mochi. You'll be baffled at the speed and accuracy of these mochi makers! High-Speed Mochi Pounding- Reasons for Pounding Mochi at Such High Speeds Source :YouTube screenshot Mochi-tsuki requires both a kaeshite, (mochi turner) and a tsukite, (mochi-pounder). It also requires a high level of skill to pound the rice evenly in the mortar, and the skill to control the moisture content of the rice by matching the movements of the pounder. When the temperature of steamed mochi-gome (a kind of rice suitable for mochi rice cake) becomes low, mochi may not have its ideal texture and easily falls apart and won't stretch well. Quickly pounding the rice while it is hot enough to keep it soft and stretchy results in a tasty rice cake with a rich flavor. ‘Mochi-pounding at high speed’ has its origin in Kamikitayama-mura village, Yoshino-gun, Nara prefecture where the Nakatani family is from. It is a traditional Japanese method that reflects the local history and culture. The master mochi-pounder is particular about the tools he uses for mochi pounding. The mortar, made by an artisan in Sakai city, is specially designed to be shallow so that the turner can easily turn mochi. The kine pestle should be heavy enough to pound mochi with its own weight. The master mochi-pounder of Nakatani-dou has various preferences for mochi-tsuki. They are shown in the video. Only the Best Ingredients Source :Nakatani-dou Yomogi-mochi is one of the most popular confectioneries of Nakatani-dou. The master mochi-pounder is very particular about the ingredients of Yomogi-mochi, as well as the mochi-pounding method. They use Hiyoku-mochigome rice from Saga prefecture to make good mochi rice cakes and also use top quality azuki beans from Tokachi, Hokkaido, along with young Yomogi (mugwort) leaves from Uwajima, Ehime prefecture. Yomogi-mochi is the result of a quest for excellence in cooking methods, ingredients, and taste. Summary of High-Speed Mochi Pounding Being shown on TV, ‘Mochi-pounding at high speed’ performed by the master mochi-pounder of Nakatani-dou attracted the national attention. And now, is gaining popularity from overseas as well, introduced by foreign media. The high-speed rice cake pounding by the masters of Nakatido, who drew the attention of the whole country with their amazing feats of craftsmanship on TV, has recently been picked up by international media and is becoming increasingly popular. Nakatido's high-speed mochitsuki chefs are not only popular in Japan, but also among people around the world. Nakatido says in the video that he wants his customers to be happy when they see the high-speed mochi pounding and even more happy when they eat it. These are words of someone who truly loves, and is dedicated to their craft. As a Japanese citizen, I am proud to see not only Japanese food, which is listed as an intangible cultural heritage by UNESCO, but also Japanese culture being admired by the world. 【Official Homepage】Nakatani-dou http://www.nakatanidou.jp/english/

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

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

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/

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/

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.

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.

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

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？

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/

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.

日本の文化が詰まった伝統工芸「近江上布」の動画について 「伝統工芸 青山スクエア」が公開した「手技TEWAZA「近江上布」Omi Jofu」では、日本の伝統工芸品である近江上布が職人の工房で、出来上がっていく工程を見ることができる動画です。 日本の職人によって丁寧に作られていく近江上布は、芸術品のように美しく見応えがあります。 こちら記事では、日本の文化が詰まった伝統工芸品である近江上布の魅力や作り方を動画に沿って解説します。 日本の文化が詰まった伝統工芸の近江上布とは？ 日本の文化が詰まった伝統工芸品である近江上布は、夏の上質な着物地です。 日本を代表する麻織物の産地である滋賀県彦根市は、17世紀に発展しました。 近江上布には、生平（きびら）と絣織（かすりおり）の2種類があり、それぞれで布の材料が変わってきます。 生平は手うみの大麻糸を使い、絣は型紙捺染（かたがみなっせん）、櫛押捺染（くしおしなっせん）の絣糸を使って布を作っていきます。 近江上布は、高級扇子、シャツ、ワンピース、ハンカチ、反物、小物、雛人形、浴衣などに使われており、高級素材を使ったこれらの作品はとても魅力的。 日本の夏を快適に過ごせる素材なので、特に衣類がおすすめです。 購入する場合は、明治22年創業の「金剛苑」という販売店が品揃えが多く人気です。 通販でも購入できるので、公式ホームページをチェックしてください。 日本の伝統的工芸品である近江上布の魅力を知り、近江上布の商品を使ってみましょう！ 日本の文化が詰まった伝統工芸「近江上布」の作り方 日本の文化が詰まった伝統工芸品である近江上布は、職人の技術、技法を凝らした作品で職人の手仕事によって出来上がります。 まずは、近江上布の原料となる苧麻（ちょま）から繊維の部分を丁寧に取っていきます。 苧麻を少し濡らすと柔らかくなり繊維が取りやすくなります。 苧麻の繊維を指で裂き、指で撚り（より）ながら繋ぎます。 糸になったら木織り機で布を作っていきます。 江上布伝統産業会館では、伝統工芸士の指導による織り機体験などを行っているので、気になる方はチェックしてください。 日本の文化が詰まった伝統工芸「近江上布」の記事のまとめ 「伝統工芸 青山スクエア」が公開した「手技TEWAZA「近江上布」Omi Jofu」では、日本の文化が詰まった伝統工芸品である近江上布の魅力を知ることができる動画です。 爽やかな着心地が特徴の日本伝統の近江上布。 日本の文化の歴史が詰まった近江上布の作品に触れ、その魅力を知りましょう。

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

日本で人気のグルメ屋台のラーメン紹介動画について こちらの動画は「ANA Global Channel」が公開した「IS JAPAN COOL? Ramen」です。 日本には美味しい食べ物が色々あります。 グルメを目的に日本全国を渡り歩くのも日本の楽しみ方の一つ。 日本で多くの方に親しまれている料理の一つが屋台のラーメン。 ラーメンは日本の食文化を支えており、全国各地に多くのお店が存在します。 屋台ラーメンの魅力をまとめた動画「IS JAPAN COOL? Ramen」 こちらの動画では「ちゃるめら」の音が鳴り響き、世界中の人達が屋台のラーメンを美味しそうに食べている様子を映し出されています。 屋台のラーメン屋について知りたい、日本でグルメを楽しみたい方は一度動画を視聴してはいかがでしょうか？ 焼豚や玉子等をひとつひとつ丁寧に調理し、一杯のラーメンが出来上がっていく様子は食欲をそそります。 グルメを楽しむ際に知っておきたい！日本のどこで屋台ラーメンを食べられるか こちらの動画をご覧になった方は屋台のラーメンを日本のどこで食べられるのか気になっている方も多いのではないでしょうか？ 有名なのが福岡県の博多。 博多ではラーメンをはじめ、もつ鍋や明太子等、おいしい料理を楽しめます。 日本でグルメを満喫するなら一度訪れることをおすすめします。 東京でもラーメンの屋台が存在するので、観光に訪れた際は一度チェックしてみてはいかがですか。 ラーメンの楽しみ方は屋台以外にもたくさんある 日本全国にラーメン店やインスタントラーメンが存在しており、屋台以外の楽しみ方が充実しているのが特徴的。 ランチ等でラーメンを食べる方も多く、国民食の1つと言えるでしょう。 日本におけるラーメンの歴史は長い 室町時代に中国から伝わった経帯麺等の料理が日本におけるラーメンの歴史の始まりとされています。 今日に至るまで様々なラーメンが日本で誕生しています。 屋台のラーメン紹介まとめ 日本のグルメを楽しむ際は全国各地のラーメンを食べ歩いてみると良いかもしれません。 今回紹介した動画で屋台のラーメンに興味を持つことができた、日本のグルメについてイメージできるのではないでしょうか。

The Kintaro Tuna Bowl at Kamigoto Udagawacho in Shibuya! This video, released by "Travel Thirsty," introduces the Kintaro Tuna Bowl at Kamigoto Udagawacho The restaurant is an izakaya with a theme of the Goto Islands and Shinkamigoto in Nagasaki Prefecture. The Kintaro Tuna Bowl" is a bowl of rice with different cuts of tuna so you can compare various cuts of the tuna. It's a bowl of rice that is only possible because the entire tuna is cut up on the spot. The Kintaro Tuna Bowl is available for 3,980 yen. Be sure to give it a try! ◆Kamigoto Udagawacho Store Information◆ 【Address】150-0042 Tokyo, Shibuya City, Udagawacho, 37−35 Shibuya Udagawacho Building 2F 【Access】An 8-minute walk from Shibuya Station 【Cost】¥3,980 【Hours】11:30 – 14:30（L.O. 14:00）/ 17:30 – 23:00（L.O. Food 22:00, Drinks 22:30） 【Closures】None※Excluding end of the year holidays 【Parking】None 【Phone】03-6427-8067 【Official Homepage】Kamigoto Udagawacho https://kiwa-group.co.jp/kamigoto/ 【Tabelog】Kamigoto Udagawacho https://tabelog.com/en/tokyo/A1303/A130301/13173806/

Better Than Kobe Beef or Matsuzaka Beef?! A Look at Sukiyaki Kanaya! This video shows the delicious sukiyaki of Sukiyaki Kanaya. When you think of Iga City, for many people, ninjas come to mind, but in fact, the city is also famous for its specialty Iga Beef. It has a longer history than Matsuzaka beef, and some people say it's better than Kobe or Matsuzaka beef. It's also called the "phantom beef" because of its low distribution. One of the places where you can eat this "phantom beef" is Sukiyaki Kanaya in Iga City. At Sukiyaki Kanaya, there are a variety of dishes using Iga beef, including sukiyaki, Kanaya's famous buttered dishes, shabushabu, and steak. As you can see in the video, there are hot pots at each table, and the hostesses cook it right in front of you so you can eat them as soon as their ready. If you get the chance to try this phantom Iga beef, don't pass it up! ◆Sukiyaki Kanaya Store Information◆ 【Address】434 Uenononinmachi, Iga, Mie 518-0831 【Access】95 meters from Hirokoji Station 【Avg. Cost】¥8000+ 【Hours】11:00-20:30 (L.O. 19:00) 【Closures】Mondays (On the case that Monday is a public holiday, the following Tuesday will be closed 【Parking】Available 【Phone】0595-21-0105 【Tripadvisor】Kanaya (金谷) https://www.tripadvisor.com/Restaurant_Review-g1015945-d1663760-Reviews-Kanaya-Iga_Mie_Prefecture_Tokai_Chubu.html

A Michelin-Starred Restaurant! Torishiki, the Most Difficult Yakitori Restaurant in Japan to Get a Reservation For! This video is a documentary on the yakitori restaurant "Torishiki," a restaurant just a few minutes away from Meguro Station in Shinagawa, Tokyo, which was introduced in a BS Fuji production of "Palais de Z - The Future of Deliciousness." The video is narrated and facilitated by Masahiro Takashima. Yoshiteru Ikekawa, the owner of Torishiki, was originally a businessman. On his birthday, he visited the famous yakitori restaurant "Toriyoshi" in Nakameguro, Tokyo, with his then wife. The visit had a profound impact on him and at the age of 27, he quit his job and entered an apprenticeship. After less than seven years of training, he started his own business at the age of 34. Torishiki's yakitori is grilled with binchotan charcoal and finished with 50 year old sauce, chicken fat, sake, soy sauce, soup stock, and olive oil, all of which he learned to utilize during his apprenticeship. The yakitori is so popular that it has been called the "most difficult yakitori restaurant in Japan to get a reservation for." Torishiki was awarded one star in the Michelin Guide just three years after becoming an independent restaurant. Currently, he and his like-minded companions have formed a group called "Yakitori Tatsujin" (yakitori experts) and are focusing their efforts to share yakitori with the world. They also have a store in Manhattan, New York, which was introduced in the video, where they operate under the name "Torien." In Japan, they have Torikado in Meguro, Tokyo; Torioka in Roppongi, Tokyo; and Torisaki in Kyoto. In the video, Yoshiteru Ikegawa, the owner of Torishiki, talks about his thoughts on yakitori and his commitment to it. Be sure to check out the video to see his passion in action. ◆Torishiki Store Information◆ 【Address】2-14-12 Kami-Osaki, Shinagawa, Tokyo 【Access】2 minutes from Meguro Station by foot 【Avg. Cost】¥8000+ 【Hours】18:00-22:00 (Last entry) 【Closures】Sundays and Mondays 【Parking】None 【Phone】03-3440-7656 【Yelp】Torishiki (鳥しき) https://www.yelp.com/biz/%E9%B3%A5%E3%81%97%E3%81%8D-%E5%93%81%E5%B7%9D%E5%8C%BA?osq=Torishiki

奄美大島の伝統工芸品「本場大島紬」をご紹介！ 奄美大島を生産地とする伝統工芸品の一つである本場大島紬について「伝統工芸 青山スクエア」が公開した『手技TEWAZA「本場大島紬」Honba Oshima Tsumugi Weaving』という動画を元に、「本場大島紬」の文化や歴史を紹介させていただきます。 本場大島紬って何？ 本場大島紬とは、鹿児島県の奄美大島を発祥の地とする日本の伝統工芸品の一つである絹織物のことを指します。 日本の伝統衣装である着物の中の代表的存在で「着物の女王」とも呼ばれています。 高級絹織物とされていることから、本場大島紬を着ているだけで、知っている人には一目置かれる逸品です。 本場大島紬の始まりは7世紀頃で、文化的にも歴史的にも非常に古くから受け継がれてきています。 奄美大島には国外との交流の文化が数多く存在しますが、本場大島紬もルーツがインドにて生まれた"絣（かすり）織り"であることから、この国外の交流文化の賜物と言えます。 本場大島紬の染色方法"泥染め" 本場大島紬の製造工程で何よりも特徴的な点として挙げられるのは、染色の方法として泥染めをしていることでしょう。 この泥染めという染色方法ですが、絹糸の蚕白質の上にあるシャリンバイに含まれているタンニン酸色素と泥に含まれている鉄分が化学結合することにより、深い光沢のある味わい深い黒色を出すことが出来ます。 この自然由来の味わいが伝統工芸品たる所以であり、古くから受け継がれるべき文化だと言えます。 泥染めがどのように行われているかは動画で実際にご覧になれます。 本場大島紬のまとめ 文化的にも深い歴史を持つ伝統工芸品の本場大島紬は、今もなお奄美大島を中心に受け継がれてきています。 日本の文化とも言える伝統工芸ですが、やはり時代の流れと共に後継者が減っているのが現状です。 特殊な製造工程、細かい作業を全て手作業で行うことが主な理由とされています。 この日本の文化である伝統工芸品の一つが無くなってしまわないよう、鹿児島県としても本場大島紬織物協同組合や本場大島紬の里等の活動を盛んにされているので、今回の動画を見て興味を持った方は、ぜひ鹿児島に足を運んでみてはいかがでしょうか。

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。

Introducing Pufferfish Nukazuke This video, titled "Pufferfish “Nukazuke”: Delicacy from a Deadly Fish | Nippon.com: Japan in Video," was released by "Nippon.com: Japan in Video." Pufferfish contains a highly lethal dose of a poison called "tetrodotoxin" in its ovaries and liver. However, in Hakusan, Ishikawa and the Kanaishi District and Ono District of Kanazawa, there is a delicacy called "Fugu Nukazuke" (Pufferfish Nukazuke) which is eaten by fermenting the dangerous blowfish ovary for more than 2 years. It is only in this area of Ishikawa prefecture in Japan that the ovary of the pufferfish, which is prohibited by the Food Sanitation Law, is used as food. The ingredient used is Takifugu stictonotus ("Goma Fugu" in Japanese), which has particularly large ovaries and is good for eating. This can be seen from 0:09 in the video. The ovaries of Goma Fugu contain tetrodotoxin. But how do we get rid of this poison? The secret lies in the processing of the Pufferfish Nukazuke. Be sure to follow along with the video as you read this article! How the Delicacy, Pufferfish Nukazuke, Is Made Source :YouTube screenshot To pickle puffer fish, raw ovaries taken from the Goma Fugu are spread in a 1000 liter container and soaked in salt water with a concentration of 30%, for 1-1.5 years. The sodium contained in the salt has a dehydrating effect, and the water inside the ovaries becomes mostly depleted causing them to harden. From here, the ovaries are soaked in a fermented rice bran bed containing rice koji and chili peppers. At this time, they cover the ovaries with a wooden lid so that they do not come into contact with the air, and place a heavy stone on the lid. Then, in order to prevent oxidation, a kind of fish sauce stock called "Ishiru," made from sardines, is poured into the edge of the barrel. The tissue samples of the ovaries that have been soaked in fermented rice bran for six months to a year in this way are collected, and after the tetrodotoxin test results, they are shipped as commercial products if they are judged to have no effect on the human body. In the video, you can see the cook handling the Goma Fugu and removing the ovaries at 0:14. You can see how they're arranged and laid neatly in a huge container from 0:26 in the video. The finished Pufferfish Nukazuke, taken out of the fermented rice bran bed, is shown in the video from 1:11. Traditional Japanese Nukazuke Photo：Nukazuke Nukazuke is a traditional Japanese fermentation technique, but the scientific evidence for detoxifying lethal toxins such as tetrodotoxin has not been established. However, it is thought that tetrodotoxin may be broken down via the action of microorganisms and lactic acid bacteria that are born during the fermentation process. Since the time when medicine and science were still underdeveloped, the raw ovaries of the highly poisonous Goma Fugu were carefully fermented over a period of more than two years to transform them into harmless luxury foods. The depth of the history of some Japanese cultures is quite astonishing. Summary of Pufferfish Nukazuke Source :YouTube screenshot An amateur cannot make Pufferfish Nukazuke because a cooking qualification license is required to handle pufferfish. Pufferfish nukazuke is a very popular luxury food, and a specialty of Ishikawa prefecture, because the only manufacturer of Pufferfish Nukazuke is Ishikawa prefecture. Eaten as is, Pufferfish Nukazuke is delectable. br> It makes a great side dish with rice and sake, and it also can be used as a seasoning, so there are various Japanese foods you can use it with. Consider giving it a try!

Garyubai - The Famous Sake From Sanwa Shuzo That Has Been Brewed for 300 Years in Shimizu, Shizuoka This video is a promotional video for the sake "Garyubai" by Sanwa Shuzo (Sanwa Sake Brewery), founded in 1686. The video explains the attention to detail of the artisans involved in making Garyubai and the process of making Japanese sake. The ingredients and yeast are carefully selected for Garyubai. In the video, the famous sake was tried by someone who had never been a fan of sake, but found it delicious. Definitely try it if you get the chance! 【Official Homepage】Garyubai http://www.garyubai.com/

This video, released by "ramenwalker," is titled "Machiya [Tanpopo Ramen] Cooking Highlights! A Bowl of Delicious Chicken Flavor Made With an Original Method [Ramen Walker TV Episode #228]" (町屋『らーめん タンポポ』調理シーンから見どころ満載！オリジナル製法で作られる、鶏の旨味溢れる一杯【ラーメンWalkerTV #228】). This video introduces "Tanpopo Ramen," a hidden gem of a ramen shop that has no media exposure. Their popular menu item is "Tori Mamire," which is a combination of chicken skin soup, whole chicken soup, and chicken paste, which gives it a refreshing, clean taste. The menma (bamboo shoots) are also very distinctive, and the ramen shop offers a new taste that you won't find at any other shop. In this video, the chef talks about the menu at Tanpopo Ramen, so if you're interested, please check it out.

This video, titled "伝説の屋台ラーメン 深夜限定グルメ 京都 ぽん太 日本拉麺 A Legendary Street Ramen in Kyoto Japan! Dramatic "Ponta"," was released by "DELI BALI." In this video, they introduce "Ramen Ponta" which is a street ramen that only a handful of people know about. Nowadays, there aren't many street truck ramen shops in Japan, but Ponta is still open from 9:30 PM to 2:30 AM. It is hard to go to this shop because it is late at night, but it tastes great and it's one of the best shops for after going to an Izakaya. Check out the delicious ramen from Ponta shown in the video!

This video, titled "「若葉」築地場外市場 中華そば / WAKABA Japan Tsukiji Outer Market Ramen," was released by "TomTomJp01." This video introduces the ramen restaurant "WAKABA" in Tsukiji's outer market. In Tsukiji, where many ramen shops are located, WAKABA stands tall, serving traditional Chinese soba. The noodles are characterized by their ultra thin and curly shape, and when combined with the chicken broth, the flavor of the noodles is truly exquisite, making it a favorite among tourists. In this video, you can see the whole process Chinese soba being made at WAKABA, so be sure to check it out!