Japanese Food Exports Today, we'll take a look at the video titled "Overseas Buyers Rush to Get Their Hands on Japanese Food!" (日本食に海外バイヤー殺到). The fact that Japanese food was registered as an intangible cultural heritage by UNESCO in 2013 is still fresh in our minds, but in recent years there has been a global boom in Japanese food, drawing attention to Japanese ingredients and food culture. Let's take a look at some of the strategies used to expand the sales channels for Japanese food, shown in the video! JAPAN'S FOOD - EXPORT FAIR Source :YouTube screenshot At 0:24 in the video, foreign importers line up for the Japanese food exhibition at Makuhari Messe. This is JAPAN’S FOOD EXPORT FAIR, where foreign buyers come to negotiate business deals. 700 Japanese companies participated in the expo and 4,000 buyers from 80 countries and regions visited the event. As commented by a Chinese buyer in the video at 0:58, Japanese food products are very popular overseas because of their high quality processing techniques and safety. Of course, setting up a manufacturing base overseas is one effective sales channel. However, there is also the option of directly exporting processed food and marine products made in Japan using Japanese ingredients. Buyers and company representatives aiming to expand the sales channels for Japanese food products are aiming to sell domestically produced food products with a focus on "a taste of Japan." The Demand for Japanese Food Overseas Source :YouTube screenshot Domestic companies and brands selling bread, curry, Japanese tea, and confectioneries, are aiming to expand their sales channels through the production of products for overseas markets and other PR methods. An increasing number of trading companies and corporations are also setting up specialized export departments within their companies. By developing products for overseas markets in anticipation of the annual inbound demand of more than 30 million people, they are trying to capitalize on that demand after these visitors have already returned home. These moves are expected to increase the volume and value of Japanese food exports. The Ministry of Agriculture, Forestry and Fisheries is also currently working on a project to expand exports by creating an environment where foreigners visiting Japan can experience Japanese food even after returning to their home country. Source :YouTube screenshot Pasco Shikishima, introduced at 1:12 in the video, a major bread manufacturer, is marketing its products for export as being made in Japan with packaging similar to what you would find in Japan. Pasco Shikishima exports bread baked at its factory in Japan, which is quickly frozen to preserve the quality of the product. S&B Foods, introduced in the video at 2:46, also exports its main brand products to about 80 countries, targeting demand from foreigners after they return to their home countries. The company is committed to the same taste and quality as what they sell in the Japanese market. Summary of Japanese Food Exports Photo：Washoku With the Japanese food boom, many Japanese restaurants have sprung up in Japan and abroad. There are also many wealthy people who are mass buying all of Japan's unique ingredients and luxury foods. In anticipation of demand of travelers returning home, Japanese food brands need to have a global perspective. As the Japanese food boom is expected to continue for the foreseeable future, it will be interesting to see what kind of strategies food-related companies will come up with.

Enjoy a Traditional Japanese Breakfast! This video, titled "日本の朝ごはん　和食編　How to make a Japanese Breakfast.," was uploaded by "makira cooking channel." It shows how to make a traditional Japanese breakfast using an earthenware pot. If you stay at a Japanese onsen ryokan (hot spring inn), you can enjoy a traditional Japanese breakfast made with local ingredients. You can even make that same delicious food in your own home! Cook a unique Japanese breakfast and experience Japanese culture. But first, be sure to check out how it’s done in this video. Traditional Japanese Rice Cooked in an Earthenware Pot Photo：Earthenware rice In this video, you can see how a traditional Japanese breakfast is made. First, as shown at 0:37 in the video, you’ll need to cook the rice in an earthenware pot. Start by putting the rice in the earthenware pot and washing it. Add 200-230 ml of water per 180 ml of rice, and put the earthenware pot over the flame. Bring the pot to a boil, then lower the heat to a simmer and cook for about 15 more minutes. After the 15 minutes have passed, let the rice steam for another 10ish minutes to finish your delicious earthenware rice. It may be difficult getting used to at first, but with a little practice, you'll have it down in no time! The reason why this method is so appealing is that the rice has a very different flavor from that cooked in a rice cooker, so we really recommend giving it a try if you have the chance. You can see the glistening rice cooked in the earthenware pot at 7:37 in the video. Miso Soup - An Essential Part of Japanese Breakfast Photo：Washoku, miso soup The dashi (soup stock) for the popular Japanese dish, miso soup, is made with ingredients such as dried bonito flakes, kombu, and niboshi (dried sardines). Putting these ingredients in just the right amount of water and letting them soak overnight makes for a delicious broth. For the miso soup, add your favorite ingredients, such as leeks and tofu. If you use abura-age, be sure to wash it with boiling water before adding it your soup. This removes any excess oil. You can see this recipe at 4:14 in the video. The Japanese Breakfast Menu Photo：Cooked salmon In Japan, cooked salmon is another essential part of any Japanese breakfast. The plump, grilled salmon pairs well with white rice. We also recommend adding tamagoyaki, another traditional Japanese snack. If you add dashi to the battered egg before grilling it, you can make a fluffy dashi omelette! You can also try other dishes, such as boiled spinach and hijiki. The key is to use only soy sauce and other seasonings to bring out the flavors of the ingredients while keeping it simple. These popular dishes can be seen in the video as well. Summary of Japan's Traditional Breakfast Photo：Japanese breakfast Rice, miso soup, and many other Japanese dishes have a long history in Japan. Cooking and eating a delicious traditional Japanese style breakfast is a great way to start the day! You can see the finished Japanese breakfast at 7:57 in the video. If you're interested in Japanese food, you can follow the instructions in this video to prepare a delicious traditional Japanese breakfast.

Tokyo Bay Area's Yakatabune This video, titled “Yakatabune Funasei Business Overview Video Shinagawa（屋形船　船清　事業紹介動画　品川）” is produced by AllMovieJapan, and introduces the Yakatabune of the traditional Japanese restaurant Funasei in Shinagawa, Tokyo. Shinagawa Funasei is one of the most popular long-established restaurants in Tokyo. The elegant Yakatabune of Funasei often appears in Japanese TV shows and commercials. Enjoy a satisfying cruise on the extraordinary Yakatabune while savoring the delicious Japanese cuisine and admiring the splendid city lights. The video shows dishes served on the Yakatabune and the night view from the boat. Sit back, relax, and enjoy a cruise through Tokyo bay. Shinagawa Funasei Photo：Assorted tempura Shinagawa was once the most prosperous relay station on the Tokaido, and many people in the area were involved in the boating business. The Shinagawa Funasei is so popular that it was voted the best houseboat in a survey of the 30 most popular sightseeing boats on the water by a Ryoko Shimbun. Funasei’s Yakatabune has a kitchen to cook various Japanese dishes. You can enjoy not only the fresh sashimi, but also fresh tempura as well. Dishes of Shinagawa Funasei appear around 1:00 in the video. Having all sorts of Japanese food on the extraordinary ship is luxurious experience. Hop on Board the Yakatabune and Enjoy the Scenic Beauty of Tokyo! Photo：Fireworks and Yakatabune Shinagawa Funasei’s shared cruise is for a minimum of two people, but tourists can also enjoy a chartered boat in large groups as well. We recommend that you depart from Shinagawa for a fascinating excursion that takes you to some of Tokyo's most scenic spots, including Rainbow Bridge, Tokyo Skytree, Sumida River, Eitai Bridge, and Odaiba. The Yakatabune has a viewing deck, so you can enjoy the beautiful views while taking in the refreshing sea breeze. You also have a chance to discover hidden tourist attractions during the cruise. The illuminated view of Tokyo seen from the Yakatabune is shown at 1:21 in the video. The sights of Tokyo that you see from the sea will show you a different side of the city. This area also has many instagrammable spots. Enjoy the Elegance of Japan's Seasons on the Yakatabune Cherry blossoms are in full bloom in the spring and tourists can enjoy the colorful autumn leaves in the fall. As Funasei’s Yakatabune takes the best tourist route for each season, you can enjoy dining with nothing but the finest views in the industry. Shinagawa Funasei’s Yakatabune is also ideal for cherry blossom and moon viewing, as well as various kinds of parties. During the hot summer, tourists can enjoy a cool evening while viewing fireworks from the boat. During winter, you can enjoy food on the boat with a horigotatsu. Summary of Yakatabune Source :YouTube screenshot You can enjoy a lovely cruise around all the lovely locations shown in the video with Yakatabune Funasei in Shinagawa, Tokyo. In the video, you can see overseas tourists enjoying the Yakatabune as well. The Yakatabune offers you a different way to enjoy your trip in Tokyo. Be sure to watch the video to get an idea of what a luxury experience it is. There are plans for lunch and dinner, small and large groups, and prices vary by selection. Note that some of the more popular plans require a reservation. ◆Funasei restaurant information◆ 【Address】1-16-8, Kitashinagawa, Shibagawa Ward, Tokyo 140-0001 【Access】A 13-minute walk from JR/Keikyu Shinagawa Station 【Price】Depends on plans/courses 【Hours】10 a.m. – 7 p.m. 【Parking】N/A 【Phone number】(+81) 03-5479-2731 【Official Website】Yakatabune Funasei – Traditional boat since the Edo period in Shinagawa, Tokyo https://www.funasei.com/english/ 【Tripadvisor】Funasei https://www.tripadvisor.com/Attraction_Review-g1066854-d3452515-Reviews-Funasei-Shinagawa_Tokyo_Tokyo_Prefecture_Kanto.html

This video, titled "Grandma's Recipes｜Grandma Sumiko's Osechi" (Grandma's Recipes｜すみこおばあちゃんのおせち), was released by "Grandma’s Recipes." In this video, Grandma Sumiko who lives in Warabino, Kochi Prefecture, is handling a big fish. As you can see at 3:30 in the video, she stuffs the fish's belly with her original stuffing and cooks it slowly in a steamer. The video also shows her gathering her relatives together for a rice cake pounding event and cooking a special dish for a banquet. She seems very happy and cheerful as she cooks for her husband and her beloved family with all her heart and soul. Watch the video to see what a wonderful moment in the Japanese countryside looks like!

Tsuneo Matsuo is a doctor who has examined the large intestine of more than 40,000 people. He is a specialist when it comes to intestines and has published many books. Matsuo was one of the first promote "Fermented Cuisine" and "Mediterranean Cuisine" as effective in cultivating a healthy gut, and has proposed the term "Mediterranean-style Japanese Cuisine." He believes that the secret to longevity lies in certain Japanese and Italian ingredients. Bu what are these ingredients? Watch this video to find out and you'll be on your way to cultivating a healthy gut!

Washoku Added to UNESCO's Intangible Cultural Heritage List This video, titled "[Washoku] Added to Unesco's Intangible Cultural Heritage List. Health and Beauty Evaluation (12/13/05)" (「和食」世界無形文化遺産に決定　健康・美しさ評価(13/12/05) ), is a news report about washoku being approved as a UNESCO Intangible Cultural Heritage, in December, 2013. As shown in the video, "Washoku: Traditional Dietary Cultures of the Japanese" (「和食 日本人の伝統的な食文化」) was formally approved to be added to UNESCO's Intangible Cultural Heritage list at a meeting of the UNESCO Intergovernmental Committee held in Azerbaijan in 2013. You see the moment of the announcement in the video around 0:05. The fascination with washoku is, as shown in the video at 0:30, it's beauty. Japanese cuisine is characterized by its beautiful display, respect for nature, and how healthy it is, which led UNESCO to place it on its Intangible Cultural Heritage list. What Is Washoku? The History and Style of the Dishes Photo：Washoku Washoku is a traditional eating practice of Japan, also referred to as Nihon-shoku (日本食, Japanese food) or Nihon-ryouri (日本料理, Japanese style cooking). Traditionally, in Japan, washoku was made using seasonal ingredients for particular annual events. The history of Japanese food dates back to the Yayoi period (~300 B.C - ~250 A.D.), more than 2,000 years ago, and by the Asuka period, the unique Japanese diet, consisting of main dishes (主菜, shusai), side dishes (副食, Fukushoku), and one soup, three sides (一汁三菜, Ichiju-sansai), had already been established. What is a UNESCO Intangible Cultural Heritage? Photo：Traditional Spanish cuisine UNESCO's Intangible Cultural Heritage is different from UNESCO's World Heritage Sites, which aim to protect buildings and tangible cultural properties. UNESCO's Intangible Cultural Heritage was established to ensure better protection of important intangible cultural heritages, such as folk culture, folklore, oral literature and social practices, traditional crafting techniques, and festivals. Some examples of this include the gastronomy of France, the Mediterranean cuisine of Spain, Italy, Greece and Morocco, traditional Mexican cuisine, and the Ceremonial Keşkek tradition of Turkey. In Japan, Traditional Ainu dance, Nôgaku Theatre, and Kabuki have also been approved as UNESCO Intangible Cultural Heritages. Summary of Washoku Photo：Kaiseki cuisine As you can see in the video, Japanese food culture, which has been around since ancient times, has been recognized by the world and is attracting a great deal of attention. When you're visiting Japan, be sure to stop by a Japanese restaurant and enjoy the delicious food of an itamae chef! There are websites that offer instructions on how to make Japanese food, so you can use the recipes as a guide to make nutritious and balanced Japanese food as well!

和食の一つである精進料理を紹介する動画 こちら「Master Chef Hiroki Abe Earned a Michelin Star for His Shojin Ryori Menu — Omakase」は、日本食の精進料理について紹介をしている動画です。 日本文化ならではの精進料理について、動画を元に紹介させていただきます。 精進料理って一体何？ 精進料理は仏教の戒律に基づいた殺生や煩悩等の刺激を避けることに着目した料理です。 精進料理は、動物性の食材全般、そして五葷とも呼ばれるネギ属に分類される野菜を材料にすることを禁止しています。 食材から出汁まで、全て植物性のもので構成をされている健康的なグルメとして注目を浴びています。 この精進料理こそが会席料理の基本とされており、今の和食や日本食の原型と言っても過言ではありません。 動画の内容から見る精進料理 現在ニューヨークで精進料理を振舞っている名店『Kajitsu』のシェフであり、精進料理の職人としても知られている板前のHiroki Abeさんの言葉を借りて、精進料理について紹介をさせて頂きます。 動画の冒頭から語られている彩りの五色・味わいの五味・調理の五法は、精進料理において非常に重要な事柄なのでご覧下さい。 動画1:03で語られている通り、仏教の修行の一環として用いられた日本食・和食の一つが精進料理で、野菜や穀物に海藻と多くの調味料で構成されています。 野菜は旬の時期が大事だとされており、季節によってメニューも変わることから、訪れるたびに新鮮なグルメを堪能することが出来るのも魅力の一つでしょう。 野菜中心のため旬で食材が左右される精進料理。 そのため、お麩は季節に拘わらずに利用することができるため重要食材となっています。 今では日本文化を知ることが出来るグルメとしてニューヨークでも話題の日本食・和食のお店であるKajitsuは、数多くある精進料理を堪能出来る中でも一際人気なお店となっています。 日本料理の元祖である精進料理の紹介まとめ 今では日本食・和食の一つの形として定着をしている精進料理。 ヘルシー志向がトレンドの今、伝統的な精進料理を召し上がってみてはいかがですか？

Traditional Japanese "Osechi Cuisine"! There's a lot of Japanese food that attracts the attention of foreign tourists in Japan, but nothing compares to the beautiful Osechi cuisine. Today, we have a video introducing Japanese osechi cuisine, titled "Japanese New Year's Dish, (Osechi Cuisine) An Introduction to Japan’s Osechi Cuisine" (Japanese New Year dish. (OSETI cuisine)日本のおせち料理紹介), produced by "Ordinary life channel." In Japan, the first three days of the New Year, starting on January 1st, are special days referred to as "San ga nichi." To celebrate the festive New Year, there is a custom in Japan to eat Osechi cuisine as shown in the video. What Kind of Food Is Osechi Cuisine? Photo：Osechi cuisine In ancient Japan, Osechi cuisine was prepared for New Year's festivities and seasonal festivals. Since New Year' was the most important day of the year, Osechi cuisine came to refer to New Year's dishes. It is said that by the Yayoi period, osechi cuisine had already become rooted in the culture. In the Edo period, Osechi cuisine came to be called "Horai Kazari" in Kansai, "Kuitsumi" in Kanto, and "Horaidai/Tekakemori" in Kyushu. Each of them have the meaning of offering food to the gods and praying for happiness. Varieties of Osechi and the Meanings of the Dishes Photo：Osechi cuisine You can see the osechi dishes at 0:33 in the video. Dishes, such as herring roe, tazukuri, fried sardine, black beans, burdock root, kamaboko, datemaki (egg), kurikinton (chestnuts), konbumaki (kelp), tai (red snapper), renkon (lotus root), shrimp, and arrowhead introduced in the video are all festive and suitable for New Year. Each ingredient is associated with meaning, including wishes for long life, good health, and more. How to Arrange Osechi Cuisine Photo：Osechi cuisine The ingredients for Osechi dishes are packed in a "kumiju" (multi-layered food box). Originally, it is said to have been a five-tiered box, but nowadays, four-tiered boxes are generally used. There is also a method for preparing the dishes called "Juzume." It's important to organize the food, including iwaizakana-sanshu (herring roe, tazukuri, and black beans), kuchitori (appetizer assort), vinegared dishes, grilled dishes, stewed vegetables, etc., in a beautiful arrangement. You can see a beautifully arranged set of Osechi dishes at the beginning of the video. Summary of Osechi Cuisine The Japanese Osechi cuisine shown in the video is also made and sold at restaurants all over Japan. Many people pre-order Osechi dishes from famous restaurants by ordering online. You can also make osechi cuisine at home. Use the recipe site as a guide to prepare the ingredients and arrange them beautifully over a bed of rice to enjoy the Japanese New Year.

Aomori's Furukawa Fish Market This video, titled “Furukawa Fish Market -Aomori- 4K Ultra HD”（Furukawa Fish Market - Aomori - 青森魚菜センター - 4K Ultra HD） was created by “TokyoStreetView - Japan The Beautiful.” It shows you what's available at the Furukawa Fish Market. Check out the video to see the variety of seafood that the Furukawa Fish Market offers. There are so many Aomori speciality foods such as grilled fish, meat, appetizers and delicious sashimi. We recommend you try “Nokke Don” and create your very own seafood bowl. Even though it is a simple video with no narration or music, it makes you feel like you're actually walking through the Furukawa Fish Market. Take a Trip to the Furukawa Fish Market! Source :YouTube screenshot The Furukawa Fish Market has a lively atmosphere, handling a variety of fresh seafood. The Furukawa Fish Market is loved by the locals. It was established 40 years ago, and is known as “A Kitchen for Aomori Citizens.” The Furukawa Fish Market is also a popular tourist spot for foreign travelers. We recommend you walk around the market and find your favorite food. The Original “Aomori Nokke Don” Source :YouTube screenshot You've gotta try the popular “Aomori Nokke Don” when you visit the Furukawa Fish Market. Aomori Nokke Don is an all-you-can-add dish that lets you customize your very own seafood bowl. You can put any ingredients you want in the bowl. There is no set recipe for this menu item, so you can use your creativity to create the ultimate dish. Nokke Don is very easy to make. Start by purchasing a bowl of rice. After that, you'll walk around the center and find your favorite sea food and put in whatever suits your tastebuds! The video at 1:13 gives you an idea of what kind seafood is available at the center. Pick the seafood you want and create your own unique seafood dish. You can actually see tourists holding bowls and walking around the market in the video. Summary of the Furukawa Fish Market Photo：Seafood bowl The video shows you the various kind of fresh seafood available in Aomori. It's the perfect place to experience delicious Japanese food. If you'd like to try the fresh “Aomori Nokke Don,” take a trip down to the Furukawa Fish Market! Check out the video to see what the Furukawa Fish Market is like. If you love seafood, then you really don't want to miss out on the Furukawa Fish Market! ◆Furukawa Fish Market◆ 【Address】 1-11-16 Furukawa Aomori, Aomori 030-0862 【Access】5 minute walk from JR Aomori Station, or a 15 minute drive from Aomori Chuo Interchange. 【Hours】7 am - 4 pm 【Closures】Every Tuesdays (Subject to change during Golden Week and Obon holidays) 【Parking】None (Coin parking is available near the market) 【Telephone No】017-763-0085 【Official Website】Original Aomori Nokke Don https://nokkedon.jp/ 【Tripadvisor】Aomori Fish and Produce Center https://www.tripadvisor.com/Restaurant_Review-g298241-d8871463-Reviews-Aomori_Gyosai_Center_Nokkedon-Aomori_Aomori_Prefecture_Tohoku.html

Yamanaka Onsen Hanamurasaki This movie is a promotional video for the luxurious ryokan Hanamurasaki at Yamanaka Hot Springs in Kaga City, titled ‘Luxury Ryokan Hanamurasaki at Yamanaka Hotsprings [4K60p]（花紫 山中温泉のおすすめ高級旅館 Luxury Ryokan Hanamurasaki at Yamanaka Hotspring [4K60p]）.’ It was created by ‘Japan Explorers.’ This article will provide you with all the attractions of ‘Yamanaka Onsen Hanamurasaki’ with which you can enjoy a traditional Japanese atmosphere with top-notch customer service. Hanamurasaki is highly regarded on various hotel/ryokan review and comparison sites. In the video, you’ll be shown the interior and exterior of Hanamurasaki, its dinner and rooms, and the most renown Yamanaka Hot Springs. Enjoy the attractions of Hanamurasaki! Rooms at Hanamurasaki Source :YouTube screenshot Hanamurasaki is a luxurious ryokan in Japan's Hokuriku Region (北陸地方, Hokuriku Chiho) located in Yamanaka Onsen Higashi Town (山中温泉東町, Yamanaka Onsen Higashimachi), Kaga City. Hanamurasaki also received a 5-star rating from a professional panel. It is easily accessible thanks to the free shuttle bus services running from Kaga Hot Spring Station (加賀温泉駅, Kaga Onsen Eki). There are 4 types of rooms: Standard Room, Spacious Room, Comfort Suite Spring, and the Comfort Suite Summer. All the rooms face the Kakusen Gorge (鶴仙渓, Kakusenkei), so you can enjoy a beautiful view of the valleys and rivers from your window, while enjoying the traditional Japanese atmosphere of a high-class ryokan. ‘Comfort Suite’ rooms are equipped with western-style rooms, so that foreign visitors can relax while feeling the traditional Japanese ambiance. The ‘Comfort Suite’ rooms have half-open-air baths that use 100% natural spring water and a variety of amenities. The rooms are introduced at 0:40 in the video. Hanamurasaki's Hot Springs Source :YouTube screenshot The hot springs, the main attraction of the ryokan, are introduced at 2:40 in the video. At the open-air observatory hot spring ‘Hirahira’ at Hanamurasaki, you can bathe while observing the beautiful Kakusen gorge. Having both a cypress bath as well as a rock bath, it is quite a luxurious space. Dining at Hanamurasaki Source :YouTube screenshot Hanamurasaki offers ‘A La Carte Kaiseki’ where you can enjoy Kaiseki (a type of appetizer), with the cuisine of your choice from a menu of about 50 different items. Each piece of tableware is also handmade, allowing you to enjoy the food with not just your mouth, but your eyes as well. We recommend trying out some of the seafood dishes. The impactful plate garnished with an entire snow crab is a sight to behold. For those of you who don't want to bother choosing your dishes one by one, a number of model courses, such as ‘Seasonal Kaiseki (旬懐石, Shun Kaiseki)’ and ‘Flower Kaiseki (華懐石, Hana Kaiseki)’, are available so you can enjoy Kaiseki Cuisine (懐石料理, Kaiseki Ryori) unlike that of any other ryokan. These meals are introduced from 0:52 in the video. The ryokan also has facilities such as ‘Stay Dining Nihon’ and ‘Bar Lounge.’ Sightseeing at Hanamurasaki! Photo：Kakusen Gorge riverbed In the Kakusen Gorge, which can be seen from Hanamurasaki, you can enjoy dining at the Kakusen riverbed. The Ayatori Bridge (あやとりはし, Ayatorihashi), based on the popular traditional Japanese game "Ayatori," is another popular, instagram-worthy tourist attraction in Kakusen Gorge. Yuge Street (ゆげ街道, Yuge Kaido), where Yamanaka Onsen Hanamurasaki is located, is lined with many gallery shops that sell traditional crafts, as well as restaurants, cafes, and shops that sell croquettes and other items that can be eaten while walking around. Summary of Hanamurasaki As stated before, the main drawing point of Hanamurasaki is relaxing in the traditional Japanese atmosphere. We hope we were able to convey the amazing service of this luxurious ryokan, as well as describe some of the attractions in the area. We highly recommend this ryokan for foreign visitors as well. Prices vary by plan and season, so be sure to visit the official homepage or travel sites for more information. ◆Yamanaka Hot Spring Hanamurasaki Information◆ 【Address】〒922-0114 17-1 Ho, 1, Yamanaka Onsen Higashi Town, Kaga City, Ishikawa Prefecture 【Access】15 minutes by car from JR Hokuriku Main Line, Kaga Onsen Station (Free shuttles buses provided) 【Parking】Free parking lot provided 【Telephone No】0761-78-0077 【Official Website】 Yamanaka Hot Spring 5-Star Hotel Hanamurasaki｜Kaga Onsen Village, Ishikawa Prefecture https://www.hana-mura.com/english/

The Popular Japanese Cuisine, Tonkatsu! This video, titled "Japanese Food - FRIED PORK CUTLET Tonkatsu Tokyo Japan," was released by "Travel Thirsty." It introduces the popular Japanese dish, tonkatsu. Tonkatsu is one of the most popular gourmet dishes in Japanese cuisine. Fujiki Ningyocho, a tonkatsu restaurant in downtown Ningyocho, Tokyo, is a famous restaurant with a long history where you can enjoy traditional tonkatsu. If you want to enjoy the best in Japanese cuisine, Fujiki Ningyocho is a must-visit tonkatsu restaurant, and has become one of the most popular gourmet spots in Tokyo. How the Popular Japanese Dish, Tonkatsu, Is Made! Photo：Tonkatsu A popular menu item at Fujiki Ningyocho is the standard roast pork cutlet set meal. Fujiki Ningyocho's tonkatsu is characterized by the use of thick slices of pork loin, which can be seen at 0:21 in the video. The pork is sliced into stringy strips with a knife, dipped in flour, beaten eggs, and sprinkled with bread crumbs, and then fried in oil to give it a crispy outer layer. A good tonkatsu is usually served with a generous helping of shredded cabbage. There are many Japanese restaurants in the country that serve delicious tonkatsu, so be sure to try out a bunch to find which one you like best! Popular Menu Items at Fujiki Ningyocho Source :YouTube screenshot Three types of brand-name pork are used at Fujiki Ningyocho: Mizuho Imo pork from Ibaraki Prefecture, Aino natural pork from Mie Prefecture, and Iwachu pork from Iwate Prefecture. The pork is carefully selected for gourmet customers and expertly prepared by professional chefs to make the pork tender and juicy. Fujiki's signature large bone-in tonkatsu, seen at 9:24 in the video, is a gourmet specialty, and the melt-in-your-mouth meat just falls right off the bone. Other popular dishes include pork cutlets and pork sauté prepared with carefully selected ingredients. Summary of the Exquisite Tonkatsu a Fujiki Ningyocho Photo：Tonkatsu In addition to Fujiki Ningyocho featured in the video, there are many more delicious tonkatsu restaurants in Tokyo that have been around since the city's establishment. If you want to experience the Japanese food culture that has become a large part of Japanese culture, stop by Fujiki Ningyocho, a famous tonkatsu restaurant in Tokyo, for lunch! ◆Fujiki Ningyocho｜Store Information◆ 【Address】1 Chome-5-14 Nihonbashiningyocho, Chuo City, Tokyo 103-0013 【Access】A 3-minute walk from Ningyocho Station off the Asakusa Subway Line and Hibiya Line 【Hours】[Lunch] 11:30 - 15:30, [Dinner] Mon. – Fri. 17:00 - 22:00, Sat. Sun. Holidays 17:00 - 21:30 【Closures】None 【Parking】None 【Telephone】03-6667-0559 【Yelp】Fujiki Ningyocho (富士喜 人形町) https://www.yelp.com/biz/%E5%AF%8C%E5%A3%AB%E5%96%9C-%E4%BA%BA%E5%BD%A2%E7%94%BA-%E4%B8%AD%E5%A4%AE%E5%8C%BA

This video, titled "Nihonryori RyuGin: A Presentation for the Snow Crab Conference" (日本料理 龍吟 松葉蟹学会発表), was released by "TOKYOGASTRONOMY." The crab is loved by the Japanese people as a luxury foodstuff. The popular Japanese restaurant "RyuGin" made a video of the crab dishes full of the originality of their expert chefs. RyuGin has been awarded three stars in the Michelin Guide for seven consecutive years. The owner Seiji Yamamoto has presented his techniques and insights on Japanese cuisine at domestic and international conferences and has been actively disseminating information on Japanese food culture. Due to these activities, the restaurant was selected as No. 41 on the list of the world's "50 Best Restaurants" in 2018. The video uses carefully selected snow crabs (queen crabs) that were landed in Sakaiminato, Tottori. Enjoy the many Japanese dishes created by top chefs.

Tsuwano's Yoshinoya Ryokan in Shimane Prefecture This video, created by "Hotel Reservation Management Laboratory Production Planning" (【公式】島根・津和野 ｜津和野のお宿 よしのや), is a PR video titled "[Official] Shimane・Tsuwano｜Tsuwano's Yoshinoya Ryokan." In this article, we'll take a look at the hospitality of the long-established ryokan, Yoshinoya, which faces Tonomachi street, the main street in Tsuwano, Shimane Prefecture, in Japan's Chugoku region. Yoshinoya Ryokan is a popular ryokan that offers some of the best hospitality in the business, according to online hotel review and comparison websites. The video introduces the townscape and tourist attractions of Tsuwano, as well as cuisine, rooms, baths and hot springs of Yoshinoya. Be sure to follow along with the video as you read on! Yoshinoya Ryokan in Shimane Prefecture Source :YouTube screenshot Yoshinoya is an inn with tatami mats where you can feel comfortable with bare feet. You can see the tasteful wooden exterior from 0:40 in the video, and the tatami-matted corridors at 0:55. Yoshinoya is located in a convenient location for sightseeing in Tsuwano, just a 7-minute walk from Tsuwano Station along "Tonomachi Street." Rooms can be selected according to the number of guests, and in addition to Japanese-style rooms, Western-style rooms are also available. In the large, spacious public bath, the inn's spring water smooths the skin gives it a feeling of youthfulness. After taking a bath, you can take a stroll in the colorful yukata provided and have a drink at the cafe & bar "Pollen." There are also resting areas inside the inn, so be sure to check them out as well. Amenity goods are also provided, so there's no need to bring your own. The baths at Yoshinoya are introduced at 1:00 in the video. Please note that the baths are not available for day trips. Dining at Yoshinoya Ryokan Source :YouTube screenshot One of the joys of the high-class ryokan is the Japanese cuisine, which uses an abundance of local ingredients. The standard Kaiseki cuisine includes the popular "Boiled Nodoguro," made with high-quality fish, and "Mutsumi Pork from Hagi, allowing guests to enjoy a variety of ingredients from Shimane Prefecture. Upgraded dishes include a full-course Japanese meal featuring Japanese black beef and other specially selected ingredients from the San'in region. For those looking to enjoy a more casual dining experience, there's "Engi-han" made with Tsuwano's famous Daikoku Meshi. In addition, you can also try local cuisine, such as Mutsumi pork shabu-shabu, Hamada amaika and San'in crab. You can see some of these meals at 1:05 in the video. Sightseeing Around Yoshinoya Ryokan Photo：Shimane prefecture・Taikodani Inari Shrine There are a variety of sightseeing spots within walking distance of Yoshinoya. The official website also provides information on activities to enjoy near the inn. Along Tonomachi street, which retains the appearance of a castle town, you'll find Tsuwano Catholic Church, Furuhashi Brewery, Takatsuya Ito Hakusekido, Tsuwano Japan Heritage Center, and the Anno Art Museum. You can also feed koi at Koi no Komeya Yoshinaga Rice Shop, as shown at 0:11 in the video. The video introduces the brewery where Uijin, the representative brand of "Furuhashi Shuzo," a local brand of sake, is made from 0:16 onwards. A short walk from the inn is Taikodani Inari Shrine, which can be seen at 0:29 in the video. Other tourist spots in the vicinity include Tsuwano Castle, the Nichihara Astronomical Observatory, Sara no Ki San'in Product Exhibition, Chikufuken, Hori Teien Garden, a railway turntable, and Otome toge St. Mary's Chapel, all of which are worth a visit. Summary of Yoshinoya in Shimane Prefecture Source :YouTube screenshot As shown in the video, you can enjoy the warm Japanese hospitality and plenty of tourist attractions nearby in the area. If you want to enjoy a sightseeing trip with a traditional Japanese atmosphere, be sure to check out the video and book your stay at Yoshinoya Ryokan! Room rates vary by season, course, and room, so be sure to check the official website and travel websites before visiting. ◆Yoshinoya Facility Introduction◆ 【Address】〒 699-5605 185 185-3 Goda, Tsuwano, Kaashi, Shimane 【Access】7-minute walk from Tsuwano Station on the JR Yamaguchi Line 【Parking】Available. 12 cars (free) 【Phone number】0856-72-4039

日本食の基礎となる出汁を紹介 こちらの動画は「ANA Global Channel」が公開した「KATSUOBUSHI - IS JAPAN COOL? WASHOKU - 和食 （鰹節）」です。 うま味を引き出す食材として定番なのが鰹節。 ランチにおかかのおにぎりや冷奴、京都のおばんざいなどの郷土料理、そしてお節料理といった伝統料理まで、鰹節が欠かせない日本食はたくさんあります。 鰹節自体を見る機会は少なくなったとはいえ、和食専門店や贈り物用ではまだまだ重宝されています。 動画では出汁専門店「伏高」店主・へのインタビューが紹介されています。 伏高は築地にある創業100年を超える出汁専門店です。 鰹節だけではなく昆布や煮干しなど海の出汁を取り扱い、高級料理店からラーメン店まで幅広いお店に食材を提供しています。 今回は鰹節の秘密について紹介します。 鰹節は栄養満点！健康にもよい食材 鰹節で取った出汁は塩分を少なくしても十分に美味しさが感じられるため、積極的にレシピに取り入れたい材料です。 また、和食に限らず、乳幼児の離乳食にも使えます。 離乳食は基本的に薄味を付けますが、出汁を入れることでうま味が加わり、調味料を入れなくても十分美味しくなるのが利点。 作り方も簡単。 わが子のご飯に活用して、日本食に対する豊かな味覚を育んであげたいですね。 鰹節の種類 動画では2：50から、市販と節状の違いが説明されています。 スーパーでよく見る削られた鰹節は削り節と呼んでいます。 また、製造過程において、カビを表面につけて乾燥させる工程があります。 和食の世界では、この工程を通ったものを本節と呼んでいます。 本節の賞味期限は、メーカーが推奨する状態できちんと保存すれば数年は持つとされています。 日本の鰹節生産地 日本には静岡県と鹿児島県に、鰹節の生産で有名な地域があります。 静岡県焼津市は、「焼津節」として江戸時代から続く鰹節の名産地です。 1801年に土佐与市という人物が焼津に伝えた土佐節の製法がもとになっています。 また、伊豆では田子節が有名です。 続いて、薩摩半島の南端に位置し、生産量日本一を誇る鹿児島県枕崎市です。 枕崎の鰹節の歴史は古く、古事記にも「堅魚」との記載があるほど。 現在の製法は1707年に紀州から伝わった燻製法がもとになっています。 そして鹿児島県枕崎市と並んで有名なのが鹿児島県指宿市山川町です。 ここでは山川節が有名で、明治42年に伊予の業者が山川の山小屋を借りて土佐節を作ったのが始まりとされています。 鰹節のEU輸出に向けて奮闘する日本 英語で鰹節を意味する“Bonito Flakes”という言葉があるように、日本食、ひいては鰹節への注目度は世界でますます大きくなっています。 和食や日本食に限らず、フランス料理では調味料として鰹節が使われることも増えてきました。海外への輸出が今後増えてくるのではないでしょうか。 和食の出汁の王様！鰹節紹介まとめ 動画では1：30から出汁の取り方についてコツが解説されています。 コツは、けちけちしないでたっぷりと使うことです。 いい食材であればあるほど、たくさん入れても変に味がくどくなることはありません。 削り節は軽いので、いっぱい入れたつもりでも、実はあまり入っていなかったということがよくあります。 自分で思っている分の2倍は入れるようにすると美味しい出汁が取れますよ。 動画では昆布だしについても詳しい解説があります。和食に欠かせない出汁の奥深さをぜひご自分でもお確かめください！

Making Anago Nanbanzuke This video shows how to make Anago Nanbanzuke. Conger eel (anago) is known to come from Nagasaki, Shimane, and Aichi prefectures. Summer conger eel has little fat and is more refreshing, while winter conger eel is rich in fat, making it a hearty dish that is becoming increasingly popular. Conger eel is often eaten as a substitute for regular eel, but some people prefer conger eel because it's lower in calories and has a more refreshing flavor than normal eel. In the video, they make nanbanzuke (roasted or deep-fried fish or meat, marinated in a spicy sauce) using conger eel. 0:05: Opening the eel 3:43: Cutting the eel into small piece 5:42: Adding sake and salt to the eel and mixing it 6:24: Adding flour 6:46: Deep frying in oil 10:38: Preparing the bonito broth 11:28: Pickling the fried eel in a marinade of sugar, salt, vinegar, light soy sauce, and chopped red pepper 12:57: Dishing up the eel and adding onions, green spring onions, and a bit of marinade In the video, it's paired with a sake called "Dassai" (獺祭)! Eel is slimy and difficult to process, but if you manage to get some, why not give it a try?

This video, titled "[Two Stars in the Michelin Guide Yokohama] Enjoy Kaiseki Cuisine in a 50-Year-Old Sukiya-Zukuri Building｜The Essence of Japanese Cuisine ~ Masago Saryo" ([ミシュランガイド横浜二つ星]・築50年の数奇屋造りの一軒家で楽しむ懐石料理 和食の真髄を堪能~ 真砂茶寮 ~), was released by Restaurant ShortShort Films. This video introduces "Masago Saryo," a 50-year-old restaurant in Yokohama that has been awarded two Michelin stars. The restaurant has the appearance of a quiet hideaway, serving kaiseki cuisine that allows diners to relax and just enjoy the flavors. It's not so much about the deliciousness of the food as it is about the quiet enjoyment of Japanese cuisine. In this video, the owner of Masago Saryo talks about his passion for his restaurant and his cuisine.

This video, titled "How to make ★Japanese traditional Breakfast★ ～伝統的な日本の朝ごはんの作り方～（EP3）," was released by "Kitchen Princess Bamboo: Japanese Everyday Food". The video explains how to cook rice and make miso soup in English. If you want to eat a traditional Japanese breakfast at home, we recommend taking a look at this video! It's only 5 minutes long, so if you have some free time, be sure to check it out. The explanations are thorough, so we also recommend it for those who don't cook much. It features rice and miso soup, as well as fried eggs and a dish dressed with sesame sauce. It's safe to say that this is a video that is sure to get you in the mood for some delicious Japanese cuisine!

The Blackthroat Seaperch Cuisine of Nihonryori RyuGin This video, titled "Nihonryori RyuGin 2012" (日本料理 龍吟 龍鱗2012), introduces the amazing cuisine of Nihonryori RyuGin, a Japanese restaurant in Roppongi (*"NihonRyori" (日本料理), means "Japanese Cuisine" in Japanese*). The video was produced by Tokyo Gastronomy. Chef Seiji Yamamoto of RyuGin, a Japanese restaurant in Roppongi, presents his artistic fish dish, Ryurin, at the World Culinary Summit in Spain. Check out the masterful cuisine prepared in the video! Preparing the Delectable Seaperch Source :YouTube screenshot RyuGin's Chef Seiji Yamamoto uses blackthroat seaperch, which is fatty and juicy, with even its bones and scales being edible. Blackthroat seaperch, called "akamutsu" (赤むつ) in Japanese, is also called "nodoguro" (のどぐろ, lit. black throat) in Japanese, due to its black mouth, and is the finest seafood available from the Sea of Japan. Bringing out the flavor of the ingredients with simple cooking methods, such as frying and grilling, shows the artisanal techniques of Japanese cuisine. Chef Yamamoto has analyzed the traditional Japanese method of cooking dried fish over open flame and has incorporated umami by drying and maturing ingredients to create the pinnacle of Japanese cuisine. At 0:26 in the video, you can see the fish being neatly scaled, and at 0:58, filleted with the utmost precision. After the fish is dried, it's fried in oil. This can be seen at 12:47 in the video, and the finished product is shown at 14:50. Learn How to Make This Delicious Traditional Dish Source :YouTube screenshot Japan is home to numerous Japanese restaurants and fine dining establishments. You can also find delicious Japanese cuisine, historic ryokan, ryotei, and restaurants in every corner of the country. Restaurants serving Japanese cuisine use carefully selected local ingredients and pay close attention to details, from the preparation process to cooking methods. At some Japanese restaurants, you can observe the chef's knife work up close. If you're visiting Japan from abroad, we highly recommend dining at a Japanese restaurant and enjoying traditional Japanese food culture. Summary of Japan's Finest Cuisine Source :YouTube screenshot In this article, we introduced you to the artisanal skills of chef Seiji Yamamoto at the Japanese restaurant RyuGin, who made the beautiful dish Ryurin using blackthroat seaperch. You can enjoy artistic masterpieces like the one shown in the video at the many fine dining restaurants in Japan. When you go to a Japanese restaurant be sure to go over the menu and find what's right for you. You're sure to enjoy a great meal with lots of delicious local ingredients! ◆RyuGin｜General Information◆ 【Address】7F Tokyo Midtown Hibiya, 1-1-2 Yurakucho, Chiyoda-Ku, Tokyo 100-0006 【Access】Directly connected to Hibiya Station via the Tokyo Metro Chiyoda Line, Hibiya Line and Toei Subway Mita Line 【Hours】17:30 - 23:00 【Closures】Irregular 【Telephone】03-6630-0007 【Official Website】Nihonryori RyuGin｜日本料理 龍吟 http://www.nihonryori-ryugin.com/ 【Yelp】RyuGin｜龍吟 https://www.yelp.com/biz/%E9%BE%8D%E5%90%9F-%E6%B8%AF%E5%8C%BA

Introducing the Traditional Japanese Food "Oden"! This video, titled "ODEN – IS JAPAN COOL WASHOKU," introduces the traditional Japanese food "Oden." It was created by "ANA Global Channel." The video introduces Sakae Funadaiku (舩大工栄), the owner of the oden restaurant "Otafuku" in Asakusa, Taito ward (台東区), Tokyo. From 2:01 in the video, you can take a look at the delicious oden being served at Otafuku. What Kind of Dish Is Oden? Photo：Oden Oden dates all the way back to the Muromachi period (1336 AD-1573 AD). A dish known as "Tofu-dengaku" (豆腐田楽) became popular amongst the people of that time and eventually became the "Oden" known and loved today. Sakae Funadaiku shares more about the history of oden starting from 0:50 in the video. Oden is a comfort food that has gained popularity over the years and is commonly sold in Japanese izakaya and at food stands called "Yatai." In recent years, the number of convenience stores selling oden is on the rise. You can also purchase the ingredients yourself and prepare oden at home. There are many recipe sites online such as "Cookpad" where you can learn how to make oden. We highly recommend giving this low calorie yet highly satisfying dish a try! How To Make Oden Photo：Oden Oden is a popular hot pot dish that contains a variety of different ingredients. These often include daikon, konjac, boiled egg, atsuage (thick, deep-fried tofu), satsuma-age (deep-fried fish cakes), hanpen (pounded fish paste), tsumire (fish dumplings), ganmodoki (fried tofu fritter made with vegetables) and chikuwa (tube-shaped fish paste cake). There are some areas that also include beef sinew and chikuwabu (tube-shaped wheat cake). Slowly simmering the ingredients over a long period of time is what makes oden so delicious! Try Different Kinds of Oden All Over Japan! Photo：Shizuoka oden The seasonings and ingredients used to make oden vary depending on which area of Japan you are in, so you can enjoy comparing the different flavors of each region! You can try the Kansai-style tsuyu sauce-based oden or the characteristically dark broth of Shizuoka-style oden! In Hokkaido, it's common to eat miso oden in the summer! There is also a popular anime and story book character in Japan based on oden called Oden-kun (おでんくん)! Summary of Oden Photo：Oden This introductory video is packed full of oden footage that will leave your mouth watering! Oden can be enjoyed for either lunch or dinner as well! If you are interested in trying oden, check out some restaurant reviews and hours online and visit a restaurant to try it for yourself! The next time you go traveling in Japan, definitely check out the traditional Japanese dish "Oden" which has been loved by the Japanese people for hundreds of years!

Traditional Japanese Gourmet! Introducing Katakami Soy Sauce From Nara Prefecture This video, titled "[Beautiful Japan] Nara｜Gose Katakami Soy Sauce" (【美しき日本】奈良 御所 片上醤油), was released by "Nippon Archives" (ニッポンアーカイブス). Soy sauce is an indispensable seasoning for Japanese cuisine, which Japan is proud to present to the world. It is such a versatile seasoning that it's difficult to find ingredients that don't go with soy sauce. There is a wide variety of soy sauces, and each has a different culture and recipe, from manufacturing methods to raw ingredients. This time we'll be introducing Katakami Shoyu (Soy Sauce), a long-established brewery in Nara Prefecture. You can see the deep world of Katakami Soy Sauce that the craftsmen talk about, so be sure to watch the video to see all of the details. Traditional Japanese Gourmet! The Tradition and History of Katakami Soy Sauce From Nara Prefecture Source :YouTube screenshot The Katakami Soy Sauce Brewery is located in Gose, Nara in Japan's Kansai Region. You can Katakami Soy Sauce's brewery from 0:19 in the video. Soy sauce is a traditional seasoning that has been handed down since ancient times in Japan and is made by putting soybeans in a large vat and fermenting and aging them. Its taste and aroma have attracted a great deal of attention in the world of gourmet cooking. Katakami Soy Sauce is a long-established soy sauce brewery founded in 1931. In a quiet village at the foot of the mountain, soybeans from Nara prefecture are used as the main raw ingredient, and craftsmen have handed down the traditional Japanese method of making soy sauce, which involves fermenting and aging soy beans in a large tub made of cedar. Of course, the soy sauce is additive-free and unadjusted, so it would not be possible to produce without the skills of skilled craftsmen. The supreme Katakami Soy Sauce made with time and effort can be purchased online. Also, if you make a reservation in advance, you can even visit the brewery! Be sure to check it out Traditional Japanese Gourmet! How To Make Katakami Soy Sauce From Nara Prefecture Source :YouTube screenshot Katakami soy sauce is made by the same process as traditional soy sauce making, except that it uses soybeans from Nara prefecture and homemade koji mold as an ingredient. Here, we will briefly explain how to make and produce traditional soy sauce, so be sure to follow along with the video as it's filled with the secrets of soy sauce! - Making Koji Mold 1. Wheat is roasted until it is charred and then crushed roughly with a pestle. 2. Soybeans are soaked in water overnight and then boiled in a kettle. 3. The soybean broth is discarded and the remains are combined with roasted and crushed wheat. 4. Koji mold is mixed in and left in a room kept at 30 degrees for approximately 3 days (Video: 3:35 ～] - From here, a container is filled with the mixture in a mountain shape to keep it warm, and when self-heating begins, it is flattened to dissipate heat. - It's important to be careful with temperature control as the activity of koji mold will stop when the temperature rises above 40 degrees Celsius. 5. When the mixture has a green tinge, it is soaked in salt water. 6. The mixture is prepared at a ratio of soybean 1, wheat 1, 20% salt water 3. 7. The mixture is stored in a cool place, with the whole vat being stirred once every 3 days and being left to ferment for about 2 months. 8. The mixture is aged for 6 months to 1 year (brewing). 9. The liquid is warmed to approximately 70 degrees and sterilized (heat is applied and the production of moromi (unrefined soy-sauce) is complete) 10. It is then spread on a clean cloth, folded, and pressure is applied and it is slowly squeezed out (Video: 4:00 ～] 11. After that they bottle it and it's done! Traditional Japanese Gourmet! Summary of Katakami Soy Sauce in Nara Prefecture Source :YouTube screenshot Katakami Soy Sauce from Nara prefecture, which is currently attracting a lot of attention as a traditional Japanese gourmet seasoning, cannot be mass-produced, so it's recommended to reserve gifts and purchases as soon as possible. In addition to Katakami Soy Sauce, there are several other well-established soy sauce breweries in Nara prefecture. Daimon Shoyu (Soy Sauce), which has been in business for over 100 years, is one such brewery. The taste of long-aged naturally brewed soy sauce that has been passed down from generation to generation creates a versatile gourmet seasoning that can be used with nearly any ingredients. Consider purchasing some delicious soy sauce during your next trip to Japan! The video also talks about the hardships and passions of the brewery craftsmen making the Katakami soy sauce. Learning about the struggles of the brewers makes the soy sauce that they put their heart and soul into taste even more delicious.

A Look at the Lively Underground Department Store! This video, released by "ANNnewsCH" is titled "New Year's [Underground Department Store] Bustling With Customers Returning Home for the Holidays!" It's a news video introducing the liveliness of Japan's department stores at the end of 2018. The video, which is crowded with people shopping for end-of-the-year ingredients and gifts for returning home, shows the Daimaru Tokyo store in Chiyoda, Tokyo. Why are so many customers visiting the basement floors of Japan's department stores? Read on to learn the secrets behind their popularity and get some awesome food recommendations! The Basement Level in Japan's Department Stores Photo：Nihonbashi Mitsukoshi Depa-basement (デパ地下, "Depa-chika," short for Department store basement level) refers to the basement floor of a department store where foodstuffs are usually sold. There are many stores in Japan, including the Keio Department Store in Shinjuku, Matsuzakaya in Nagoya, Takashimaya in Kyoto, and Seibu in Ikebukuro, Nihonbashi Mitsukoshi, "Tokyu Food Show" in Tokyu Department, and more. The video shows the department store basement connected to Tokyo Station, which is home to many famous stores. The basement food store is close to the train and bullet train platforms and has a direct connection to the underground parking lot, making it easy to access. In addition, water and gas facilities can be installed at low cost, and the "fountain effect" is said to be one of the merits of the Depa-basement, as having a full range of stores in the basement increases sales upstairs. Delicious Food and Popular Recipes Source :YouTube screenshot The most popular item at the Tokyo Daimaru store's deli corner is the Mero Teriyaki, shown at 0:56 in the video. The "Meat Path" corner, which can be seen at 1:27 in the video, sells a deluxe beef tongue steak bento boxes with beef tenderloin steak from "Gyutanka Nezaki." Other popular items include deli items such as dried bonito and vegetable salads, as well as sweets such as whole cakes, chocolates and macaroons, candy, and alcoholic beverages. In addition to sales by permanent tenants, the basements of department stores also host events such as local product fairs featuring local products from Hokkaido and Okinawa, and ekiben (boxed lunches sold at train stations across Japan), attracting many customers. Summary of Japan's Department Store's Basements Source :YouTube screenshot In this article, we introduced a news video that shows the basement of one of Japan's department stores as it's flooded with customers at the end of the year. There are many tenants in the basement of a department store, and as shown in the video, the store is filled with delicious food. Most of the department stores in Japan are directly connected to train stations, so if you're looking to buy some delicious ingredients, be sure to drop by for a visit! 【Official Website】Daimaru Tokyo store https://www.daimaru.co.jp.e.md.hp.transer.com/tokyo/?_ga=2.195670380.1999862128.1591598074-89102328.1591598074

Introducing Japan Day 2018! This video, titled "Japan Day 2018, the Largest Festival in New York City!" (NY最大規模のお祭り！Japan Day2018), was created by "FCI NY." Japan Day is a yearly event held in Central Park in New York, with the goal of improving US-Japan cultural ties. The event shown in the video is Japan Day 2018, which was held on Mothers’ Day, the 13th of May. With many Japanophiles as well as festival fans present, the event was a bustling affair. What Was Featured at Japan Day 2018? Source :YouTube screenshot The attraction of Japan Day lies in its many events. The Japanese taiko drumming stage performance was a highlight of the event, with many visitors enjoying a taste of Japanese culture. There are also other interesting events that took place in the activity and charity tents. Some of these include charity activities for ultrasound screening, as shown at 2:00 in the video. The food corner has a great selection of delicious Japanese food. In particular, many tourists lined up at the gyoza (pot stickers) and okonomiyaki food tents shown at 2:29in the video. Other events, such as a mini-marathon in the Bandshell Area, were very exciting as well. The Japanese Guests Who Participated in Japan Day 2018 Source :YouTube screenshot Japan Day 2018 also featured a number of popular Japanese entertainers. The charity ambassador for the event was former NHK announcer Junko Kubo. At 3:20 in the video, singer-songwriter Kana Uemura can be seen performing her hit song "The World’s Best Meal" (世界一ごはん, sekai-ichi gohan) and "The God of the Toilet" (トイレの神様, toire no kamisama), and at 4:07 in the video, Yumi Yoshimura and Ami Onuki​ from Hi Hi Puffy AmiYumi took the stage as well. Entertainers such as Peace’s Ayabe Yuji were also present at the event. Overview of Japan Day 2018 Source :YouTube screenshot Japan Day is a popular event for people to enjoy Japanese culture in the U.S. The video introduces Japan Day 2018, including interviews with visitors to the event, so be sure to check it out. If you're interested in Japanese culture or cuisine, definitely join in the fun at the next Japan Day event!

About the Ika Somen Recipe Video Many people are probably used to preparing sashimi from already prepared sections of fish, but it's rare that people fillet fish and make sashimi from scratch at home. Preparing Japanese food may also seem like an incredibly time consuming task if you aren't Japanese yourself. In this video, the chef demonstrates how to fillet and prepare spear squid, called yariika in Japanese (ヤリイカ), to make the dish Ika Somen. The tips and techniques shown in this video are a must-see for anyone interested in Japanese cuisine! Preparing the Squid to Make Ika Somen Photo：Squid sashimi Preparation is the key to making delicious Japanese food. The majority of people who eat sashimi at home tend to buy it already prepared from the supermarket as the process of making it (filleting squid in particular) is rather complicated. This video will show you how to fillet and prepare squid, a useful skill which can be applied to a variety of Japanese dishes. Please feel free to refer to this article whenever you need a reminder of how to prepare squid! First, the squid's innards must be removed. Place your hand inside the body of the squid and simply pull out the innards. Pinching the fins at the top of the squids body while removing the innards will make this step easier. Next, the cartilage must be removed from inside of the body of the squid. Tips to Make Your Ika Somen Taste Delicious Source :YouTube screenshot It's important to properly remove all of the skin from the squid. Holding the fins, peel off the skin of the squid from top to bottom. With the skin intact, the squid appears red, but removing the skin will reveal the white, smooth flesh underneath. After removing the skin, insert your knife into the area where the cartilage used to be and cut the squid vertically to open it up. If, after opening up the squid, you find some remaining innards, use the knife to remove them and quickly clean the flesh. Next, you must cut into the flesh near the top of the squid to help you remove the thin membrane that is attached to the inside of the body. Doing this will ensure the flesh is smooth and improve the texture of the squid. Prepare the fins of the squid in the same way. Finally, give the squid a quick rinse with cold water and use a dish cloth to remove any excess moisture. You can use the dish cloth to lightly scrub the skin in order to remove any remaining membrane or innards. This is another key tip to ensure your squid tastes delicious. Your Ika Somen is almost ready! Time to Turn the Squid Into Ika Somen Source :YouTube screenshot All that's left to do now is to line up the edges of the squid and cut the flesh into thin strips. This is the highlight of the video! To make the Ika Somen, first the outer flesh must be removed, as only the inner flesh will be used to make Ika Somen. To do this, the chef inserts the knife at one end of the flesh and carefully slices off the thin outer layer. You can see how this is done at 9:50 in the video. As you can see, this requires a lot of skill and experience to do well. Next, take the prepared squid flesh and cut it vertically into thin strips. Cutting the flesh with the knife in a pulling motion, as you would with meat or fish, is one of the fundamentals of Japanese cooking. Squid Sashimi Goes Great With Alcohol! The prepared squid sashimi, or Ika Somen, is usually served roughly mixed in a Japanese style dish. The squid is then topped with grated ginger and lightly dressed with soy sauce. It's best to mix the squid with the toppings before eating. At 13:00 in the video, you can see the squid being served alongside Japanese sake (called "nihonshu" in Japanese). If you enjoy drinking, you'll really appreciate this delicious dish that goes down smooth with a drink. In this video, the Japanese chef demonstrates how to prepare Ika Somen using fresh squid. We hope you enjoyed learning some of the tips and tricks required to prepare this dish. After watching the video, are you feeling up to making your own Ika Somen?

人形町今半のすき焼き、醍醐味は生卵と仲居のおもてなし精神 こちらの動画は「ANA Global Channel」が公開した「SUKIYAKI - IS JAPAN COOL? WASHOKU - 和食 （すき焼き）」です。 明治時代に登場した牛鍋。 そこから発展して生まれたのがこの動画で紹介されている「すき焼き」です。 関西と関東で調理の仕方が違う、また各家庭でそれぞれの味付けがあるなど多少の違いはあるにしろ、日本人にとって「すき焼き」はハレの日に食べる特別料理、つまりごちそうのひとつとして多くの方に親しまれています。 この動画で紹介されている人形町今半では、日本の最高峰のすき焼きを提供しています。 今半のすき焼きは肉の品質だけでなく、具材や具材の切り方、調理の方法にまでこだわり抜いた絶品の和食グルメです。 人形町今半のすき焼きの調理方法 動画でご覧になれるように、人形町今半のすき焼きは煮るのではなく「焼くように炊く」のが特徴です。 まずは割り下を薄く引いた鍋に牛肉を一度に食べる量だけ入れます。 その際、牛肉は広げて並べ、重ならないようにするのがポイント。 そうすることで味がぼやけることなく、ダイレクトに肉の旨味が口の中に広がります。 肉がピンク色から茶色に変わったらひっくり返す合図です。 その後の火の通し方でミディアムロゼからウェルダンまでお好みでどうぞ。 肉の焼き方でそれぞれ旨味が変わってくるので、自分好みのこだわりを探してみるのも一興です。 すき焼きには牛肉のほか、ネギは欠かせません。 しっかりと火を通したネギは甘くて舌触り、歯触りも抜群です。 そのほか焼き豆腐、春菊、白菜、さらに椎茸や白滝、お麩もすき焼きの定番の具材です。 人形町今半では、すき焼きの肉や具材は生卵にくぐらせて食べることを推奨しています。 とはいえ、生卵に抵抗感をもつ外国人は多いものです。 宗教や文化の違いがあるため無理強いはできませんが、甘辛く煮えた具材と生卵の食べ合わせはすき焼きの醍醐味とも言えるので、是非チャレンジしてみてほしいものです。 人形町今半のおもてなし 鍋物といえばだしの中で具材をグツグツと煮てそれぞれ箸を進めるものですが、人形町今半のすき焼きに限っては仲居の存在が欠かせません。 仲居は鍋奉行のプロとして、鍋の中すべてのことを管理するほか客の小皿に取り分けまでしてくれます。 プロが付きっ切りでお世話してくれるからこそ、お客さんは食べることに専念でき、さらにちょうど頃合いの肉や具材を口に入れることができるのです。 このことから人形町今半のすき焼きは一般的な鍋物ではなく、鉄板焼きと同じようなパフォーマンス料理とも言えるかもしれませんね。 人形町今半のすき焼き紹介まとめ 外国人の方の中には日本食の代表であるすき焼きを食べたいと思っても食べ方が分からない人も多いようです。 人形町今半のように仲居の存在があると心強いことでしょう。 120年以上もの長い歴史と伝統を受け継いできた人形町今半のすき焼きで、日本食の真髄とおもてなしの精神を同時に味わってみませんか。