A Wasabi Farmer Speaks About Wasabi This video is「WASABI – IS JAPAN COOL? WASHOKU – 和食（山葵）」created by「ANA Global Channel」. It shows a wasabi farmer from Izu Peninsula (伊豆半島, Izuhanto) in Shizukoka prefecture (静岡県, Shizuoka-ken) speaking about the attraction and production process of wasabi. Wasabi is an edible native Japanese plant of the Brassicaceae Wasabia family and is said to have grown naturally since the Asuka Period (AD ~538-710). In this 9-minute video, Inaba Nobuaki, owner of “Wasabi-en Kadoya,” located in Kawazu town (河津, Kawazu) of Kamo District (賀茂郡, Kamogun), Shizuoka Prefecture, explains the attraction, production process and ways to enjoy wasabi. What Is Wasabi? How Is It Cultivated? Photo：Wasabi Field There are two ways to cultivate wasabi; “Water Wasabi” (Valley Wasabi, Swamp Wasabi) cultivated in mountain streams and spring water, and “Field Wasabi” (Land Wasabi) which is cultivated in fields. The cultivation method introduced in this video is “Water Wasabi” and takes 1-2 years to cultivate. The wasabi is cultivated in flooded paddy fields, which turn to mud after one or two years. The farmers wash away the mud, level the field, and plant and harvest wasabi all year round. Water management is crucial and is a fight against the merciless forces of nature, for often typhoons and other floods strike the region. This is explained by Inaba Nobuaki of “Wasabi-en Kadoya” from 0:26 in the video. Wasabi is cultivated all year round, but the flavor and size vary by season. The best season is from autumn to winter. Wasabi was introduced in the Amagi Region (天城, Amagi), where “Wasabi-en Kadoya” is located, sometime during the mid-Edo Period. Izu Peninsula is suited for wasabi cultivation, due to its heavy rainfall and soft spring water. The reason why wasabi hasn’t spread worldwide is because this type of natural environment doesn’t exist elsewhere, as is explained by Inaba Nobuaki from 2:36. Shizuoka Prefecture is famous for its wasabi cultivation, and is the number one area for cultivation and production in Japan. The Best Ways to Enjoy Wasabi Photo：Wasabi Bowl Now that you know how wasabi is grown, you probably want to know how to best enjoy it! Most people try to enjoy delicious wasabi with expensive foods such as sashimi and sushi. But a simple and low cost way to enjoy wasabi is the “Wasabi Bowl” that “Wasabi-en Kadoya” serves. It is an extremely simple dish; dried bonito sprinkled over some fresh hot rice, with a dash of freshly grated wasabi on top. This can be seen from 4:01 in the video. The soy sauce will deprive the wasabi of its flavor, so it’s important not to pour the soy sauce directly onto the wasabi. Wasabi’s spiciness is created when the cell walls are broken, so the taste varies greatly depending on how finely you grate the wasabi. A delicious wasabi has five traits: great fragrance, spiciness, sweetness, adhesiveness, and a deep green color, as explained at 5:27 in the video. To make use of wasabi’s disinfectant qualities, you can eat vegetables with wasabi or have some wasabi ice cream for dessert. Also, the top and bottom of the wasabi stem have different tastes! The top has a mild flavor that is pleasant. The video explains at 7:50 that the best way to store leftover wasabi is not to put it in a cup of water, but to wrap it in newspaper, put it in a plastic bag, then store it in the refrigerator. If you ever visit Shizuoka, how about some wasabi products as a souvenir? “Wasabi Pickles,” “Wasabeef Chips,” “Wasabi Beads” (which are shaped like salmon roe), “Wasabi Greens,” “Tubed Wasabi,” “Hon-Wasabi,” “Wasabi powder,” and “Wasabi paste” are some of the most popular products. These are sold in Amagi Wasabi Village (天城わさびの里, Amagiwasabinosato), located inside the roadside station “Amagigoe” (天城越え,Amagigoe), Izu Town (伊豆市, Izushi) which is near “Wasabi-en Kadoya,” and also by online retailers such as Amazon or Rakuten. Summary of Wasabi In recent years, wasabi has come to be appreciated for its health benefits, such as weight loss assistance. Hopefully this video has helped you learn about wasabi, the integral seasoning for every Japanese household! This video also introduces the best ways to eat wasabi, so if you are interested in Japanese food or just food in general, be sure to check it out! 【yelp】Wasbi-en Kadoya https://www.yelp.com/biz/%E3%82%8F%E3%81%95%E3%81%B3%E5%9C%92-%E3%81%8B%E3%81%A9%E3%82%84-%E8%B3%80%E8%8C%82%E9%83%A1?page_src=related_bizes

TEZUKA2020 - A Project to Create a Work of Osamu Tezuka Using AI Technology This video, titled "TEZUKA2020 Official Movie" (TEZUKA2020 オフィシャルムービー), is a a video introducing a project to create the newest work of the god of manga, Osamu Tezuka, using AI technology and manpower. Upon hearing that a new manga by Osamu Tezuka would be released, many fans around the world were in awe. Using cutting-edge AI technology, the project was able to create characters and basic story elements. Based on these elements, humans filled in the story, and a new work by Osamu Tezuka was born. You can see it being made in the video. In this article, we'll introduce "TEZUKA2020," a project to create an Osamu Tezuka manga using AI. Be sure to follow along with the video! Genius Manga Artist Osamu Tezuka Source :YouTube screenshot Osamu Tezuka was one of Japan's leading manga artists and was highly regarded as the "God of Manga." His real name is “Osamu Tezuka, written 手塚治 in Japanese, but he used the characters 手塚治虫 (same pronunciation) as a pen name. He was born in 1928 in Takarazuka, Hyogo prefecture, in Japan's Kansai region. Besides being a manga artist, he was also an animator and animation director. He completed 700 titles, and drew more than 150,000 sheets of manuscripts before he passed in 1989. He was famous for story mangas with the theme of life, science, and future, and he still has many fans around the world to this day. Osamu Tezuka's debut work was "Ma-chan’s Diary." At the time it was a complete hit, and there were even dolls and snacks based on characters from the story. His major works are ASTRO BOY, Jungle Emperor Leo, Princess Knight, Black Jack, The Three-Eyed One, Phoenix, Buddha, Ayako, A Tree in the Sun, A Message to Adolf, and the list goes on. TEZUKA2020 Source :YouTube screenshot TEZUKA2020 is a project to create a new work by Osamu Tezuka through a collaboration between cutting-edge AI technology and humans. The plot overview and characters are created by AI, and using these elements, humans fill in the plot and draw manga. From 1:30 in the video, Osamu Tezuka’s son, Makoto Tezuka, a director of Tezuka Production, says in an interview "the possibility of AI creating a new Osamu Tezuka manga is not zero percent, so it's worth a try." Most people thought AI could create a complete character design, but the design that the AI designed was far from ideal. This can be seen at 4:45 in the video. When creating characters, using only Tezuka manga data was not enough for the AI to study, to remedy this, AI researchers used NVIDIA’s hyperrealistic face-generating technology, and had the AI learn to draw faces. The work, which ended up being a herculean task, was titled "Paidon," and it was published on Kodansha Publishing’s Weekly Morning magazine as a two-part episode. Paidon is a story based in Tokyo in 2030. The main character of the story is a homeless philosopher, and he turns his back on a highly regulated society, solving crimes with a small robotic bird, Apollo. Summary of TEZUKA2020 Source :YouTube screenshot The video "TEZUKA2020 Official Movie," posted by "KIOXIA-JP," introduces the collaboration project TEZUKA2020, that uses cutting-edge AI technology and manpower to create a work by the late Osamu Tezuka You can see the new Osamu Tezuka work being created in the video. "Paidon," created using AI turned out to be a pretty good work. If you still haven't yet, be sure to watch the video to see the amazing AI technology in action. 【Official Website】KIOXIA #FUTURE MEMORIES 01 “TEZUKA 2020” https://tezuka2020.kioxia.com/en-jp/

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？

This video, titled "Becoming a Ramen Shop in Japan" (日本でラーメン屋さんになるということ), was released by "Life Where I'm From." In this video, you'll learn what it's like to run a ramen shop in Japan. Depending on the shop, ramen restaurants have almost no free time, as it takes up a lot of time outside of business hours to stock up and prepare the food. The work that goes into making delicious bowls of ramen for customers is not just because it's their job, but because the ramen shop owner wants to make his customers happy. In other words, it's a passion. In this video, the owner of a ramen shop who left his job at a ramen shop to start his own business talks about his passion for ramen.

Satoshi Kitayama, Former Sumo Wrestler and the Owner of Kotogaume, Talks About Chanko Nabe! Chanko nabe is a dish that sumo wrestlers eat on a daily basis to bulk up. In this video, former sumo wrestler Satoshi Kitayama introduces his restaurant, Kotogaume. In the video, he introduces what chanko nabe is and talks about sumo and why he opened the restaurant. Be sure to check it out! ◆Kotogaume Store Information◆ 【Address】3-4-4 Kinshi, Sumida City, Tokyo 130-0013 【Access】A 1-minute walk from the north exit of Kinshicho Station on the JR Sobu Line 【Avg. Cost】¥4,000+ 【Hours】17:00-23:00 (L.O. 22:00) 【Closures】Sundays・Holidays 【Parking】None 【Phone】03-3624-7887 【Official Homepage】Sumo Cuisine "Kotogaume," a Chanko Nabe and Tuna Restaurant http://www13.plala.or.jp/kotogaume/ 【Tabelog】Kotogaume (琴ヶ梅) https://tabelog.com/en/tokyo/A1312/A131201/13002961/

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!

This video, titled "Grandma's Recipes｜Grandma Masami's Osechi" (Grandma's Recipes｜まさみおばあちゃんのおせち), was released by "Grandma’s Recipes." Grandma Masami, introduced in the video, left her home at the age of 8 to work as an apprentice. She is now 99 years old and has been working hard all her life. She lives near Mt. Kokuzo in the Matsumoto-Ueda area of Nagano Prefecture, growing various crops in the fields. Some of the dishes introduced in the video include pickled Nozawana and Oyaki (fried round wheat or buckwheat flour cakes with various fillings​), which are local delicacies in Nagano Prefecture. These dishes, carefully prepared by grandma Masami, are sure to be a treat!

Sushi Aoki, Ginza - Two stars in the Michelin Guide This video is a documentary on the famous sushi restaurant "Ginza Sushi Aoki" in Tokyo's Ginza district. Ginza Sushi Aoki is located in Ginza where many of the best sushi restaurants are located, and has been awarded 2 stars in the Michelin Guide. In the video, the chef prepares fish that he has carefully selected from Tsukiji Market and talks to us about the fish and ingredients as we watch from the counter. Also, from 2:18, you can see the tuna being processed, and from the big slice of tuna, you can see the bellows, marbled fatty tuna, medium fatty tuna, and lean meat. The marbled fatty tuna is sometimes mistaken for marbled beef because of its appearance. Ginza Sushi Aoki is also open for lunch, and you can enjoy the taste of a Michelin Guide restaurant at a reasonable price. Definitely give it a try if you have the chance! ◆Ginza Sushi Aoki Store Information◆ 【Address】Ginza Takahashi Bldg. 2nd fl., Ginza 6-7-4, Chuo-ku, Tokyo 【Access】A 2-minute walk from Exit B5 of Ginza Station off the subway line 【Price Range】¥20,000+ 【Hours】12:00-13:30 (L.O.) / 17:00-21:30 (L.O.) 【Closures】New Year's holiday season (12/31-1/1) 【Parking】None 【Phone】03-3289-1044 【Official Homepage】Ginza Sushi Aoki https://www.sushiaoki.jp/en/index.html 【Tabelog】Ginza Sushi Aoki Ginza Branch (銀座 鮨青木 銀座本店) https://tabelog.com/en/tokyo/A1301/A130101/13000563/

This video titled "Kazumoto Ochiai is One of Tokyo's Ramen Masters — First Person," was released by "Eater." In this video, Kazumoto Ochiai introduces himself as the owner of Kaotan Ramen Entotsuya. Kaotan Ramen Entotsuya is a long-established ramen shop that was established in 1983 and has been open for 37 years in Nishi-Azabu. Not only do they focus on the taste of the food, but they also focus on customer service, and they always try to match each customer's bowl of ramen to their own palette. In this video, Kazumoto Ochiai, the owner of a restaurant where you can enjoy both the taste and the interaction with staff, talks about his journey and what his ideas behind his ramen. Be sure to check it out.

Sukiya Carpentry Traditional crafts are an inseparable part of Japanese culture. When talking about such traditional skills, the carpenter is an occupation that cannot be overlooked. Carpenter is a profession that is matching the word “tradition”. Carpentry is an occupation that is well suited to the word "tradition," and the many skills that are passed down from one craftsman to the next are truly a symbol of Japanese culture. Here we'll introduce the traditional techniques handed down in Japan, alongside the video "Traditional Japanese carpenter/Interview - IS JAPAN COOL? CRAFTSMANSHIP (Sukiya Carpentry)" (Traditional Japanese carpenter／Interview - IS JAPAN COOL CRAFTSMANSHIP（数寄屋大工）), produced by ANA Global Channel. In the video, a master carpenter talks about his thoughts on Sukiya carpentry, and you can see that this ancient occupation, handed down from generation to generation, is one that is filled with more craftsmanship and dedication than we can imagine. Traditional Techniques and Japanese Culture Through the Eyes of Master Sukiya Carpenters Source :YouTube screenshot Shiro Masuda, a Sukiya carpenter and narrator of this video, is one of the master carpenters who has inherited the traditional skills of Sukiya Carpentry, and he has mastered many techniques and skills through his many years of experience. In modern carpentry, there are many places where machines have been introduced, but almost all of the Sukiya carpentry introduced in the video is done by hand. The master carpenter also mentions how the Japanese culture of carpentry can be found in the work that is done from start to finish by hand. Japanese Culture That Has Been Handed Down for Generations Source :YouTube screenshot We can recognize that the work of carpenter, which has been established by traditions, is a world of experiences and skills that cannot be realized overnight. In this video, Mr. Masuda, a master Sukiya carpenter, talks about traditional carpentry, and how it is a world of experience and skills that cannot learned overnight. In the world of Sukiya carpentry, there are many apprentices who work hard to hone their own skills, going as far as to steal skills from craftsmen, and other master carpenters. He goes on to say that the tools which have been used in Sukiya carpentry throughout the years must not be disposed of, but handed over to the new generation of craftsmen, as they believe its good for them and cultivates growth (6:20). There is a lot of attention to detail in Japanese culture, and its traditional crafts are no exception. It's the little things that we don't normally notice that are filled with techniques that have been passed down from one generation to the next. In his video, Shiro Masuda, a master Sukiya carpenter, talks about his apprenticeship as a carpenter and the techniques he learned from his predecessors when he was a young apprentice. The video also shows the master carpenters at work in their studios, so you can watch them at work and enjoy the skill and precision of their craftsmanship as well. Summary of Sukiya Carpentry・Master Carpenter Shiro Masuda By watching the video of master Sukiya carpenter Shiro Masuda, you will learn more about Japanese culture and traditional techniques, as well as the profundity of traditional Japanese carpentry. We highly recommend that you watch the video interview with Mr. Masuda and then visit temples and shrines in Kyoto to learn more about Japanese culture and traditional techniques. By doing so, you'll be able to fully appreciate the beauty of Japanese culture and traditional carpentry. 【Official Website】IS JAPAN COOL? CRAFTSMANSHIP https://www.ana-cooljapan.com/contents/craftsmanship/

The Traditional Craft, Echizen Lacquerware This video introduces Echizen lacquerware, a traditional craft in Fukui prefecture. The video “TEWAZA Japan Echizen Lacquerware（手技TEWAZA「越前漆器」Japan Echizen Lacquerware／伝統工芸 青山スクエア Japan traditional crafts Aoyama Square）” is created by “Japan Traditional Crafts Aoyama Square.” Echizen lacquerware is mainly produced in the Kawada region in Sabae city. It has an air of Japanese culture and is also very beautiful. This article will introduce how it's made, as well as some of the different products. Be sure to follow along with the video and find your favorite! The Traditional Craft, Echizen Lacquerware: Culture and History Source :YouTube screenshot Echizen lacquerware has a long history, with origins dating back to the Asuka Period (593 to 710) more than 1400 years ago. It is said that a painter, who was asked to repaint the imperial crown by the emperor, also offered a black lacquer bowl to the emperor with it, and the emperor was so impressed by the work that he helped promote its growth. After the Edo Period, (1603 to 1868) many craftsmen were thriving around Sabae city in Fukui prefecture, and their technique gradually spread throughout Japan. The Traditional Craft, Echizen Lacquerware: How Its Made Source :YouTube screenshot Echizen lacquerware uses a traditional technique that has been passed down since ancient times. The technique requires various craftsmen to be involved in the production process. 1. Lacquering (漆塗り, Urushi nuri) - (0:25) The wood is carved out and then lacquered with two or three coats of lacquer. 2. Gold Inlaying (沈金, Chinkin)- (1:25) The surface is carved and the gold foil is applied. The craftsman in the video says that the gold foil shines beautiful, like a mirror, when the chase is clear. 3. Gold lacquering (蒔絵, Makie) - (2:05) This process involves sprinkling gold dust over the lacquer. This process must be done before the lacquer is dry. According to the craftsman, the drying time of the lacquer varies depending on the humidity of each day. The Japanese method of gold lacquering has been passed down since ancient times. Lacquerware made by first-rate artisans, are very beautiful pieces of artwork. Echizen lacquerware is elegant and long-lasting. Get Your Own High-Quality Echizen Lacquerware Source :YouTube screenshot You can purchase high-quality, hand crafted Echizen lacquerware at Shikki Sajibe. There are many workshops that produce and distribute Echizen lacquerware in Sabae city. They sell everyday goods, such as bowls, chopsticks, tumblers, coffee cups, saucers, plates, lunch boxes, and more. In recent years, lacquerware manufacturing techniques have improved, and products that can be used in microwave ovens and dishwashers are on the rise. You can see Echizen lacquerware products at 3:09 in the video. There are kitchen knives, clocks, and so on, all of which are incredibly beautiful. Echizen lacquerware can also be purchased online, so if you're interested, be sure to check out some of the online retailers. The most famous Echizen lacquerware shop is Echizen Sikki Qtarou; It has been open for 94 years. In 1981 the founder Soumei Kyutaro, then 83 years old, received the fifth class Order of the Sacred Treasure award. Summary of Echizen Lacquerware The traditional craft, Echizen lacquerware, requires incredible delicacy and attention to detail. If you're looking at adding a traditional Japanese flair to your house, consider purchasing some Echizen lacquerware! It also makes for a great gift. We hope this article and video helped pique your interest in Echizen lacquerware. If you're looking for beautiful Echizen lacquerware, be sure to check out the shops and workshops in Sabae city. 【Official website】Japan Traditional Crafts Aoyama Square https://kougeihin.jp/en/

This video, titled "#15 Shuzo Kishida (Quintessence)" (#15_岸田周三（Quintessence）), was released by "Palais de Z - The Future of Deliciousness" (パレ・ド・Z〜おいしさの未来〜). This video introduces Shuzo Kishida, the owner-chef of Quintessence, a restaurant that was awarded 1st place among the three Michelin stars restaurants of Tokyo in 2020. One of the characteristics of Chef Shuzo Kishida is that he does not create recipes, and he believes in continuous growth. He has a belief in his ingredients, and in the way he goes to the market to find what he is satisfied with, you can sense the splendor of his sincere approach to cooking. In this video, you'll learn about Chef Shuzo Kishida's career and his passion for cooking!

The Approach to Sake Brewing at Tokyo Port Brewery, a Free and Challenging Brewery in Tokyo's Minato Ward This video is a short documentary by Yoshimi Terasawa, who, in 2011, revived a brewery that had gone out of business in 1911. It has attracted attention for its free and challenging sake brewing, taking advantage of a once-lost tradition. Edo Kaijo is a sake made in Tokyo's Minato Ward. Be sure to give it a try. 【Official Homepage】Tokyo Port Brewery http://tokyoportbrewery.wkmty.com/

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.

VR Artist Aimi Sekiguchi This video, titled "Tokyo Crossing #56 "VR (Virtual Reality)" - VR artist Aimi Sekiguchi" (東京交差点 ＃56「VR（仮想現実）」-VRアーティスト　せきぐちあいみ) was published by "テレビ東京公式 TV TOKYO." Aimi Sekiguchi is a VR artist who creates works of art in an empty virtual space. She has been performing live in Japan as well as abroad, including the United States and Russia. This video shows an interview with VR artist Aimi Sekiguchi as she talks about the appeal of VR art. Be sure to follow along as you read this article! What Is a VR Artist? Source :YouTube screenshot VR (Virtual Reality) is a technology that allows you to perceive, as if it were real, phenomena that appear in a VR/virtual space, that do not actually exist in real life. In other words, VR art uses an empty space as a canvas to draw three-dimensional pictures by wearing VR goggles Viewers are able to see the work through a monitor. For example, the painting in the frame has depth and allows the viewer to go further into the painting, creating a new way to experience art. The artworks have depth and the ability to be experienced in 360 degrees of wonder. You can watch the actual creation of a work of art using the VR equipment and tools at 1:01 in the video. The people who create and perform this VR art are called VR artists. About VR artist, Aimi Sekiguchi Source :YouTube screenshot Aimi Sekiguchi (せきぐちあいみ), introduced in the video, started out as a TV personality before turning into a VR artist. Her real name is Aimi Sekiguchi (関口愛美, written in kanji), and she was born in 1987, making her 33 years of age. She became famous after responding to an interviewer in a TV street interview when asked about the female-only cars on Japanese trains, saying "I don’t really care where I am on the train." The video quickly went viral. Aimi Sekiguchi is currently working as a VR artist with the VR painting app Tilt Brush, as well as doing live painting in various countries, such as the 45th WorldSkills Competition, and is also a main personality of her own local radio show called "Aimi Sekiguchi Virtual Radio"(0:43). She also shares her three-dimensional art on YouTube and shares information about her work and activities on Instagram. As you can see from 2:11in the video, Aimi is seen learning how to use space at the Shunkaen Bonsai Museum in Edogawa-ward, Tokyo. It's hard to connect the space where the bonsai trees are lined up with VR art, but Aimi explains "Bonsai is an art work that includes all of the space around it, therefore, it's very helpful when I paint VR art." Summary of VR Artist Aimi Sekiguchi Source :YouTube screenshot In the video "Tokyo Crossing #56 "VR (Virtual Reality)" - VR artist Aimi Sekiguchi," Aimi explains that she would like to "stimulate peoples' imagination" through her work. In the video, you can see Aimi Sekiguchi's passion for VR art. If you're interested in Aimi Sekiguchi or VR art after reading this article, be sure to check out the video if you still haven't yet. Also be sure to check out Aimi's official website and social media sites! 【Official Website】Aimi Sekiguchi -VR official Site - Creative Village https://www.creativevillage.ne.jp/lp/aimi_sekiguchi/

メキシコの日本食料理店「ひよこ」をご紹介 「日本食の魅力を知って、実際に日本のグルメを食べに行きたい」 このように、日本食のことはあまり知らないけど興味はあるという人はいますよね。 寿司や天ぷらなど日本食の有名どころ以外のグルメを知りたいという人もいると思います。 そのような方に、今回はメキシコで焼き鳥などの日本食をたべられる「ひよこ」というお店を紹介します。 この記事では、メキシコで焼き鳥などのグルメを出している「ひよこ」についての説明やメニューの紹介をしたいと思います。 「ひよこ」の「Shigetoshi Narita」が日本食を解説している動画も紹介しているので、気になる方は見てください！ メキシコで焼き鳥や日本食などを楽しめる「ひよこ」とは？ 「ひよこ」とは、メキシコで焼き鳥や日本食などのグルメを楽しめる人気の飲食店です。 職人が食材にこだわり丁寧に調理した焼き鳥や、メキシコ料理のトスターダなどを食べることができ、メキシコ人や日本人、欧米人など、さまざまな人が来店しているそう。 カウンター席のみのお店ですが、予約ができるようなので気になる方は予約してから来店してみてください。 メキシコで焼き鳥や日本食などを楽しめる「ひよこ」のメニュー メキシコで焼き鳥などのグルメを楽しめる「ひよこ」にはさまざまなメニューがあります。 まずは、焼き鳥。ネギマやモモ、ハツ、手羽などを串にさし備長炭で焼き上げていきます。 炭火焼きの焼き鳥はとてもカリっとしていて美味しいですよね。 他にも、和牛やバラ肉、野菜、ラムチョップを備長炭で焼いた料理や、メキシコ料理のトスターダと日本食をあわせた料理などさまざまなオリジナルメニューがありグルメにはたまらないお店。 「ひよこ」は、和食とメキシコ料理を楽しめる名店です。 メキシコで美味しいグルメを出している「Shigetoshi Narita」 メキシコで日本食などのグルメを楽しめる「ひよこ」の板前さんが「Shigetoshi Narita」です。 鶏肉の部位や食材にこだわり調理し、美味しい日本食やメキシコ料理を提供しています。 「Shigetoshi Narita」のトスターダはタピオカで作っています。 作り方はタピオカを弱火でじっくり煮込み、イカ墨で色付けしていきます。 そこから3日かけて乾燥させてオーダーが入ったら油で揚げて調理します。 つくねはひき肉、青ネギ、ショウガ、醤油、たまご、玉ねぎなどを使って調理します。 タレで味付けしたシンプルなつくねです。 メキシコのおすすめグルメ店である「ひよこ」の動画はこちら 「Eater」 が制作する「ひよこ」の板前さんの「Shigetoshi Narita」のインタビュー動画がおすすめです。 こちらの動画は「Shigetoshi Narita」の日本食やメキシコ料理のこだわりを解説していて、とても興味深い動画になっています。 メキシコ料理と和食を楽しめる珍しいお店の「ひよこ」日本食に興味がある人にはおすすめできるお店です。

This video, titled "#29_Hiroyuki Kanda" (#29_神田裕行（かんだ）), was released by "Palais De Z - The Future of Deliciousness" (パレ・ド・Z〜おいしさの未来〜). In this video, Chef Hiroyuki Kanda of the Japanese restaurant "Kanda" in Nishi-Azabu shares his passion for cooking. Kanda trained in Paris when he was young, and after further honing his skills at Aoyagi in his hometown of Tokushima, Kanda went independent at the age of 40. The food served at "Kanda" is a combination of visual beauty and inner depth. The food prepared by the top chef is truly exquisite. At 11:46 in the video, he personally travels to Minami Uonuma in Niigata Prefecture to harvest the finest varieties of rice. This master Japanese chef has a strong dedication to creating the finest dishes.

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

Introducing Suruga Bamboo Ware This is a promotional video for Suruga Take Sensuji Zaiku (Suruga Bamboo Ware), created by Aoyama Square, a shop specializing in traditional Japanese crafts. Suruga Bamboo Ware is a traditional craft made from bamboo stems. Created using professional techniques whereby the craftsman creates flower vases, bug cages, and handbags by assembling thin strips cut from bamboo stems. In recent years, it has become popular with more modern items, such as bags and wind chimes. Today, we'll introduce in detail the highly valued traditional Japanese craft, Suruga Bamboo Ware. Be sure to follow along with the video! The History of Suruga Bamboo Ware ©SUN Modifying Due to rich bamboo resources, bamboo crafts were commonly used in daily life from olden times in the Suruga area, in Shizuoka prefecture. The origin of the craft is rooted in ancient history. Bamboo products like baskets and cages have been excavated from Toro ruins in this area, major ruins of the Yayoi period. In the Edo period, bamboo crafts established a position as side jobs for samurai. After retiring from the shogunate, Tokugawa Ieyasu lived in Sunpu Castle, and a local culture of bamboo craftsmen was established in the Suruga area. Suruga Bamboo Ware was recognized as national traditional craft by the Ministry of International Trade and Industry in 1976. How Suruga Bamboo Ware Is Made Source :YouTube screenshot The production process of Suruga Bamboo Ware is divided into 4 parts: Measuring and cutting bamboo, Bending, Weaving, and Assembly. Japanese timber bamboo (Madake) or Moso bamboo (Mosochiku) are used as materials, and strips are cut from their stalks. Flat strips are used for bamboo crafts in other areas, but Suruga Bamboo Ware uses round cut strips. They are made using a unique technique that involves bending the strips into round shapes and connecting them through weaving. The distinctive feature of Suruga Bamboo Ware is that all processes, from the cutting and measuring of bamboo to the finishing touches, are done by a single craftsman. A more detailed process is shown in the video at 0:25. Please enjoy the techniques of Suruga Bamboo Ware craftsman, Takahide Sugiyama. Suruga Bamboo Ware Products Source :YouTube screenshot There are many different Suruga Bamboo Ware products; snack trays, which are great for hosting guests, flower vases, tea cup saucers, small pouches, lightings such as lanterns and lamps, wind chimes/desktop wind bells, bug cages, and more. Beautiful Japanese style handbags are also popular. These products can be purchased on amazon and Japan’s major online retailer, Rakuten. Prices range from several thousands to several tens of thousands of Japanese yen (tens to hundreds of dollars), depending on the product. Summary of Suruga Bamboo Ware As introduced in the video, Suruga Bamboo Ware is traditional Japanese craft handmade by a single artisan. If you're looking to take in some Japanese culture in your daily life, we recommend purchasing some Suruga Bamboo Ware products. They make great souvenirs and gifts as well. 【Official website】Suruga Bamboo Ware "Shizuoka Bamboo-crafts Cooperative" http://www.takesensuji.jp/?mode=f8 【Official website】Japan Traditional Crafts Aoyama Square https://kougeihin.jp/en/

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

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/

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

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？

Sushi Saito, the Three Michelin Star Restaurant in Roppongi This is a documentary video of Takashi Saito, the owner of "Sushi Saito." Sushi Saito is an out-of-this-world restaurant that received 1 star the first year it opened in Japan, 2 stars the second year, and 3 stars the third year, and every year thereafter it has received 3 Michelin stars. The middlemen at Tsukiji market say they won't sell fish to Saito if they don't have top quality fish, despite having fish available. The only item on the menu is the "Omakase Course," but the restaurant is currently not taking reservations from the general public as they are incredibly popular. You can see the ingredients and how he prepares sushi in the video, as well as Saito's thoughts on sushi. Be sure to check out the passion of this 3 Michelin star restaurant in the video! ◆Sushi Saito Store Information◆ 【Address】106-0032 Tokyo, Minato City, Roppongi, 1 Chome−4−5, ARK Hills South Tower, 1F 【Access】A 5-minute walk from Tameike Sanno Station / An 8-minute walk from Toranomon Station / 60 meters from Roppongi-Itchome Station 【Cost】¥3000+ 【Hours】12:00-14:00 / 17:00-23:00 【Closures】Sunday, Holidays (Excluding holidays that are not consecutive holidays) 【Parking】None 【Phone】03-3589-4412 【Tabelog】Sushi Saito (鮨 さいとう) https://tabelog.com/en/tokyo/A1308/A130802/13015251/