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!

This video, titled "鴨ねぎ-Duck and green onion-Japanese food【江戸長火鉢　73杯目】," was released by "てこ蔵・TEKOZO." This is a series of movies where you make snacks with charcoal from a naga hibachi and eat them with alcohol. This time, they make leeks, roast meat, and drink it with sake. A naga hibachi is a traditional wooden heating device with drawers, etc., and it has a copper furnace where the charcoal is placed. It became popular among the common people in the Edo period, and nowadays it is sold as antique furniture. The hibachi shown in the video is a Kanto hibachi with a table-like fireside board on the right side. You can warm up sake on a hibachi and grill duck and green onions on an iron pan and eat it with sake! Check out the video to see how awesome this meal looks!

Heki - A Teppanyaki Steak Restaurant in Okinawa This video shows the chef grilling vegetables, shrimp, and wagyu steaks on a teppanyaki grill at the teppanyaki steak restaurant "Heki" in Okinawa Prefecture. Teppanyaki is a dish in which vegetables, fish, meat, etc. are grilled and served on a teppan, and many restaurants cook right in front of you. Another attraction of teppanyaki is that you can eat freshly prepared, hot food. Just watching the video seems to give you a sense of how delicious it is. Be sure to check out the teppanyaki steak restaurant "Heki" when you visit Okinawa. ◆Heki Higashimachi Store Information◆ 【Address】900-0034 Okinawa-ken, Naha-shi, Higashimachi 19-25 【Access】A 4-minute walk from Asahibashi Station 【Avg. Cost】¥3,000+ 【Hours】11:30-22:00 (L.O. 20:30) 【Closures】None 【Parking】Available 【Phone】098-917-3205 【Official Homepage】Teppanyaki Steak Restaurant HEKI https://heki.co.jp/ 【Tabelog】Heki (碧) Higashimachi Store https://tabelog.com/en/okinawa/A4701/A470101/47016210/

Delicious Snacks! Kracie's "Popin' Cooking" Series of Educational Confectionaries This video shows you how to make four different types of candy with Kracie's "Popin' Cooking" series of educational snacks. ・0:08: Delicious ramen ・2:30: Gummy trees, soda flavor ・4:27: Hamburger ・9:09: Festival food The "Popin' Cooking" series is fun for both kids and adults to enjoy. It's so much more exciting when you can make them look just like the real thing! Be sure to check out what they're like in the video. 【Official Homepage】Popin' Cooking - Product Introduction｜Kracie https://www.kracie.co.jp/eng/products/popin_n/okashi/

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：Sashimi of squid 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?

This video, titled "Tuna/OnionHot Pot [Edo Hibachi｜Episode 49]" (ねぎま鍋【江戸長火鉢　49杯目】), was released by "てこ蔵・TEKOZO." The ingredients for Negima nabe (Tuna/Onion hot pot) are onions and bigeye tuna belly. It's cooked in a pot with dashi broth, soy sauce, mirin, and sake. The video shows how a "bekohai" (a sake cup that can't be set down until finished) is heated over the hibachi. Negima nabe is cooked slowly in the sunken hearth, and it is a superb dish. It's important to choose bigeye tuna with good fat to bring out the flavor in the hot pot. If you put rice in the leftover soup stock and put an egg in it, you can make zosui to finish the dish. If you want to try the delicious negima nabe, which has been eaten in Japan for hundreds of years, be sure to take a look at the video!

Yomogi mochi to Welcome Spring. But How Is It Made? This video shows you how to make Yomogi mochi, a traditional snack to welcome spring in Japan. Mugwort is a member of the daisy family and is an herb used all over the world, although its aroma and taste varies depending on where it is grown. Since ancient times, mugwort has been used to repel insects, as dye, and as a remedy for bronchitis and colds. Yomogi mochi can be found in wagashi (Japanese candy) shops in spring.。 Mugwort has also been used for a long time, but there are actually poisonous plants that are very similar to mugwort that you need to be careful not to pick. Some of them can be life-threatening in small doses, so be careful. Below is how you can make yomogi mochi, as shown in the video. 1. Add salt to boiling water and boil for 30 seconds, then drain in cold water. 2. Squeeze out the water and chop into small pieces. 3. Add 200g of adzuki beans and 600ml of water and put on high heat. 4. Once the water comes to a boil, remove it and return only the adzuki beans to the pot. 5. Add another 600ml of water and put on high heat. 6. Once it comes to a boil, reduce the heat and boil it for 40 to 60 minutes, keeping it fluffy. 7. When you can squish the beans effortlessly, add 120g of beet sugar and a pinch of salt and stir. 8. If you're using brown rice, make sure it's polished. 9. Soak the glutinous rice in water for at least 8 hours. 10. Drain the water from the glutinous rice and steam it in a steamer for around 30 minutes. 11. Mix the glutinous rice and mugwort leaves and put it in a mochi machine for 10 minutes. 12. Flour and cut into 50g pieces. 13. Cut up the rice cake, roll it out flat, wrap it in anko, shape it and you're done! You need time to soak the glutinous rice in water, so you'll need to prepare it the day before. Nothing beats fresh, homemade yomogi mochi! Be sure to check out how it's made in the video!

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, I recommend you to eat 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-roho https://tabelog.com/en/shiga/A2505/A250501/25000007/

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

This video, titled "#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!

Futsu NI Fruits, a Fruit Sandwich Shop With Delicious Cream Sandwiches! This video shows a fruit sandwich being made at Futsu ni Fruits. Futsu ni Fruits is a sister shop of the popular Omotesando bakery "BREAD, ESPRESSO ＆," with branches in Nakameguro, Daikanyama, Kichijoji and other locations. As you can see in the video, the blue walls and Instagram-worthy appearance are popular among young people. The light cream and sweet fruits are out of this world, so we recommend grabbing a couple if you're going on a picnic or as souvenirs. ◆Futsu ni Fruits Shimokitazawa Branch Store Overview◆ 【Address】5-chome-28-17 Daizawa Setagaya City Tokyo-to 【Access】339 meters from Shimokitazawa Station 【Hours】11:00-18:00 or until sold out 【Closures】Tuesdays 【Parking】None 【Tabelog】Futsu ni Fruits Shimokitazawa Branch (フツウニフルウツ 下北沢店) https://tabelog.com/en/tokyo/A1318/A131802/13246865/

Matsutake Mushroom Buds From Tamba, Kyoto, Cooked on a With a Variety of Cooking Methods This video shows cooking with matsutake tsubomi from Tanba, Kyoto, which are considered to be one of the best matsutake mushrooms available. Matsutake mushrooms are known as a high quality food in Japan and are in season from late August to early November. The Tanba region of Kyoto, as introduced in the video, is famous for its matsutake mushrooms, especially the matsutake tsubomi (buds), which are considered to be of the highest quality. In the video, they create a variety of dishes, including steamed matsutake mushrooms in an earthenware pot, baked matsutake mushrooms in tsutsumi-yaki style, matsutake mushroom rice cooked in an earthenware pot, and "Shin-Tamba," a Japanese sake from Tamba which contains charcoal-grilled matsutake mushrooms. It's a high-end product, so it's hard to find, but when you do get it, it's good to know what to do with it!

This video, titled "[Tare Sauce] The Recipe for My Secret Chashu Tare [Ramen] [PetitLucky] Vol.2. #Stayhome #WithMe #TogetherAtHome" (【タレ】某有名店秘伝のチャーシューダレのレシピを教えちゃいます【ラーメン】【プチラッキー】Vol.2 #StayHome #WithMe #家で一緒にやってみよう), was released by "COCOCOROチャンネル." In this video, a chef from a beer bar in Chofu, Tokyo, shares his recipe for an excellent chashu tare. The recipe in the video is for a commercial amount, so it uses 3.6 liters of soy sauce, but you can make it at home by adjusting the ratio to be the same. The beauty of this recipe is that almost doesn't use any knives, just get the ingredients together and leave it to simmer. You can make delicious sauce just by letting it sit overnight. The sauce introduced in the video can be used for more than just chashu, so you can enjoy arranging it to suit your own needs!

This video, titled "How to Make Simple Chinese Soba at Home." (家で簡単にできる【中華そば】の作り方。), was released by "Ramen ROTAS" (ラーメンろたす). This ramen can be made with ingredients that are easily available at supermarkets and you don't need special tools. It only takes about an hour to make it. The video explains how to make the soup, chashu sauce (ramen sauce), seasoning oil, and chashu pork, from start to finish, in an easy-to-understand manner. Watch the video to learn how to make old-fashioned ramen at home!

This video, titled "Catching Flatfish for 50 Years, Zabuton for 15, but There's Still More to Come! Zabuton Flounder Ebisutei, Hirado" (ヒラメをさばいて50年。ざぶとんは15年。まだまだです。　ざぶとんヒラメ＜さばき編＞　平戸・エビス亭), was released by "99チャンネル 99chtv." Flounder, with its mild flavor, is a top-quality ingredient when used for sashimi. In this video they clean a huge flounder, which is big even compared to other large flounder. "Zabuton" flounder as they're called in Japanese refer to flounder between 70 and 90 cm in length and that weigh over 4 kg. Its size and weight make it a difficult fish to process fresh. The owner of Ebisutei in Hirado, Nagasaki, is the one processesing the fish. Japan's techniques for handling fish are among the best in the world in terms of speed and maintaining freshness. Look at the skill of the owner as he handles the flounder!

This video, titled "Eat at Home! Enjoy the Best Ramen in the World at Home With "Iemen" (Home Noodles)" (家で食べよう。天下一品のラーメンがご家庭で楽しめる「家麺」), was released by "Tenka Ippin Official Channel" (天下一品公式チャンネル). This video introduces how to make Tenka Ippin Ramen at home. All you need is a pot, bowl, measuring cup, kitchen timer, ladle, and cooking chopsticks. There are two flavors, rich and light, so you can purchase whichever one you like best. Try the home cooked noodles and enjoy the best in home-made noodles. This video explains how to make home made noodles from scratch with video, so if you're interested, be sure to check it out.

The Popular Japanese Cuisine, Tonkatsu! This video, titled "[Japanese Cuisine - Tonkatsu｜Fujiki Ningyocho｜Tokyo" (日本料理 - とんかつ 富士喜 東京), 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! 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. The pork is sliced into stringy strips with a knife, dipped in flour, beaten eggs, and 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 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 is a gourmet specialty, and the melt-in-your-mouth meat just falls right off the bone. Pork cutlets and sauteed pork cutlets prepared with carefully selected ingredients are also popular. Summary of Japan's Delicious Tonkatsu In addition to Fujiki Ningyocho featured in the video, there are many other 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 one of Tokyo's gourmet tonkatsu restaurants for lunch!

Sea Urchin Cuisine - An Exquisite Japanese Dish Gaining in Popularity This video, titled "Japanese Roadside Snacks - Fresh Sea Urchin｜Japanese Sea Food" (日本路邊小吃 - 生海膽 日本海鮮) introduces one of the most popular Japanese ingredients, sea urchin. Sea urchin is a distinctive creature with a round body covered in sharp spines. In Japan, there is a custom to eat sea urchin as sashimi, sushi, or as a sea urchin rice bowl. In Japan, there is a custom to eat sea urchin as sashimi, sushi, or as uni don. The Ecology of the Popular Seafood Ingredient, Sea Urchins Sea urchins are a spiny marine animal found on rocky beaches and in the deep sea. Sea urchins are echinoderms and are characterized by their Pentaradial symmetry. There are many aspects of its biology that remain unknown. In Japan, they are widely found in coastal areas such as Hokkaido and at Iwate Prefecture's Sanriku Coast. Sea urchins are in season from June to August. During this time period, the meat of the sea urchins is truly exquisite. The mushy insides of the commonly eaten sea urchin look like eggs, but they are actually the animal's gonads. Types of Edible Sea Urchin There are about 180 species of sea urchins in the seas around Japan and more than 800 species around the world. The most commonly eaten raw sea urchins in Japan are the Bafun (Hemicentrotus) and Ezo-Bafun (ゾバフンウニ), Purple Sea Urchin (ムラサキウニ), and Northern Purple Sea Urchin (キタムラサキウニ), which are mainly from Hokkaido and Tohoku. In Japan, in addition to wild urchins, many farmed urchins are eaten out of season. Thanks to the advances in aquaculture techniques, it is possible to eat delicious sea urchin in Japan all year round. The Various Ways to Eat Sea Urchin Sea urchin is a popular ingredient in many Japanese dishes. It can be eaten in a variety of ways, including sea food bowls, sashimi, sushi, uni don, and more. If you're traveling along the coast of Japan, you'll be able to eat this famous seaside ingredient to your heart's content. Each restaurant has its own recipe for cooking sea urchin, so it's a good idea to try the sea urchin of a bunch of different restaurants to find which one you like most! Summary of the Popular Seafood Ingredient, Sea Urchin A variety of seafood ingredients are used in Japanese cuisine, including the popular sea urchin, fish such as tuna and bonito, and shellfish such as scallops. As shown in the video, you can watch the chefs at famous Japanese restaurants quickly process the sea urchin up close and personal. When you visit Japan, be sure to visit some delicious seafood restaurants and experience Japanese food culture!

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. Cooking the Amazing Fish Dish 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" (lit. black throat) in Japanese, due to its black mouth, and is the finest seafood available in the Sea of Japan. Bringing out the flavor of the ingredients with simple cooking methods, such as frying and grilling, is the artisanal technique 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. Learn How to Make This Delicious Traditional Dish 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. Japanese restaurants use carefully selected local ingredients and pay close attention to details, from preparation to cooking methods. At some Japanese restaurants, you can observe the chef's knife work up close. If you're visiting Japan from abroad, you should definitely eat at a Japanese restaurant and enjoy traditional Japanese food culture. Summary of Japan's Finest Cuisine 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 gems like the one shown in the video at some of Japan's fine dining restaurants. 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!

The Amazing Coconut Crab of Kokusaidori Yatai Mura This video, titled "Japanese Street Food - GIANT COCONUT CRAB Seafood Okinawa Japan," introduces the coconut crab sold at food trucks in Okinawa. Coconut crabs are huge crustaceans that live in Okinawa Prefecture. They have a history of being eaten as a delicacy in some parts of Okinawa since ancient times. At Kokusaidori Yatai Mura in Naha City, Okinawa, one of Okinawa's most popular tourist destinations, you can eat gigantic coconut crab dishes. Sometimes called "Okinawa's strange specialty," coconut crab is surprisingly delicious thanks to its plump texture and the delicious broth that can be made from it. How is the Coconut Crab Prepared? Coconut crab dishes can be eaten at Okinawan food stalls for as little as a few thousand yen. Coconut crab dishes are made in much the same way as normal crab dishes; however, the shells of coconut crab are hard, making them difficult to prepare sometimes. At most of the food stalls, they boil a whole coconut crab, remove the shell, and eat it with sauce and broth. What Kind of Creatures are Coconut Crab Coconut crabs look like crabs, but they're actually hermit crabs. In Japanese, they're called "yashi-gani" (椰子蟹 in Chinese characters or the more common ヤシガニ in katakana). Coconut crabs inhabit Miyako Island, Ishigaki Island, and Iriomote Island in Okinawa Prefecture, and the largest crabs can grow more than 40 cm in length and weigh more than 4 kg! The coconut crab is said to be the strongest crustacean, and its clamping force of its giant pincers is about 90 times its weight, which is about as strong as a lion's bite! Fisherman must be very careful when catching coconut crabs, as not to get injured. Points of Caution When Eating Coconut Crab at a Food Stall Because coconut crabs are omnivores and eat dead or rotten fish carcasses, they can accumulate pathogens in their bodies. Coconut crabs that have accumulated these pathogens can cause food poisoning if eaten even after cooking them, so be careful. Coconut is a valuable food item that is rarely eaten nowadays, partly because it is listed as an endangered species. Summary of the Coconut Crab at Okinawa's Food Stalls The Okinawan culture of eating giant coconut crabs dates all the way back to ancient Japan. There are many gourmet specialties at Okinawan food stalls, such as chanpuru, rafute, mimigaa (pig's ear) and umibudo (sea grapes). If you travel to Okinawa, be sure to try the coconut crab sold at one of the many food stalls!

This video, titled "From Scratch With the Sauce [Tsuyama Horumon Udon] B-Grade Gourmet in Okayama Prefecture" (タレからつくる【津山ホルモンうどん】岡山県のB級グルメ), was released by "Nomotaro Shokudo" (ノモタロウ食堂). This video introduces how to make "Tsuyama Horumon Udon" which is eaten in the Tsuyama region of Okayama Prefecture. It's all about preparing the horumon, cutting the vegetables, and making the sauce by hand. All you have to do to finish it off is to cook the horumon, then fry the vegetables and udon noodles together and add the yakiniku sauce. This udon is absolutely delicious. If you're in a restaurant, you can make it on a griddle, but you can also make it in a frying pan, so give it a try!

Nishiki Market - The Kitchen of Kyoto! Introducing Nishiki Hirano's Fluffy Dashi-Maki Tamago Burger This video shows how they make dashi-maki tamago burgers at Nishiki Hirano in Nishiki Market. In the video, the artisan uses five frying pans to make dashi-maki tamago, and from 9:00 onwards, you can see the fluffy eggs being cooked to perfection. The dashi-maki tamago burgers that these turn into are simply amazing. You can try one at Nishiki Market, the "Kitchen of Kyoto," so if you're in Kyoto, be sure to stop by. ◆Nishiki Hirano Store Information◆ 【Address】489-1 Nakauoyacho, Nakagyo Ward, Kyoto, 600-8125 【Access】A 6-minute walk from Hankyu Karasuma Station / 329 meters from Karasuma Station 【Cost】¥398+ 【Hours】Restaurant 8:30-16:30 (L.O. 16:15) / Selling of side dishes 10:00-18:00 【Closures】Irregular 【Parking】None 【Phone】050-5596-2754 【Official Homepage】Nishiki Hirano - Kyoto Nishiki Market's Side Dish Speciality Shop https://nishiki-hirano.com/ 【Tabelog】Nishiki Hirano https://tabelog.com/en/kyoto/A2601/A260201/26007725/

独自の日本食グルメ「お弁当」紹介動画 こちらの動画は「cook kafemaru」が公開した「Japanese Bento Lunch Box 秋だもん。色とりどり～うちのお弁当♪」です。 日本食文化のひとつともいえる「お弁当」 日本人は自分用に、あるいは家族のために職場や学校にお弁当を作って持っていくのが当たり前の光景となっています。 それもそのはず、お弁当の歴史は古く、「お弁当」という言葉自体は安土桃山時代には生まれています。 実はこのお弁当、海外では「Bento」と翻訳され、辞書にも載っているほど認知された日本食の文化なのです。 というのも、海外のランチはパンにハムやチーズを挟んだお手軽サンドが一般的。 そのため、日本食の基本である焼く・煮る・炒める・揚げる・蒸すという5つの方法で新鮮な食材を調理したお弁当は珍しいのです。 さらに、お弁当箱は海外では「Bento Box」と呼ばれ、お土産として人気の雑貨となっています。 海外ではサンドイッチをプラスチックなどのボックスにつめて職場や学校にもって行きますが、凝ったデザインはそうそうないのです。 そのため、日本のお弁当箱の色とりどりのデザインや豊富な形は珍しいようですね。 なかには、ご飯やおかずを入れる本体に加えて、スープを入れて保温できるタイプのお弁当箱もあります。 外食産業も発達している日本において、これほどお弁当が定着し、発展しているのも珍しいのではないでしょうか。 なかには低価格・早い仕出しをうたうお弁当専門店もあります。 お弁当はもはや日本の代表的なグルメのひとつと言っても過言ではないのです。 詰め方にも工夫がいるお弁当 おかずの詰め方にも工夫がいります。 ご飯とおかずを隙間無く詰めないと通勤・通学しているときに傾いて中身が潰れますし、汁気が多いとお弁当箱から染み出て鞄の中身が濡れてしまうからです。 こうして海外と比較してみると、日本のお弁当はおかずの詰め方にも結構気をつかうのですね。 製法にも時短の工夫を 海外では食事を作るにも効率を重視するためか、材料も簡単な調理で済ませることも多いですが、日本では朝早く起きてキッチンで仕込みをする方も少なくありません。 特にお弁当持参の学校に行く子供さんがいる家庭では、お母さんは毎朝大忙しです。 とはいえ、毎朝最初からおかずを作るのも大変なので、さまざまな時短製法が編み出されることも。 おかずを作り置きしたり、冷凍食品でチンしたり、いろんなアイデアがあります。 最近ではおかず用の冷凍食品もラインナップが増えてきました。 また、メニューをどうするかも悩みの種です。そんなときはブログサイトのレシピやクックパッドを参考におかずを作ります。 お弁当の人気断トツのメニューはから揚げ お弁当グルメといえば、から揚げや玉子焼き、しょうが焼きが人気です。 一方で、凝った人のなかには、キャラ弁を作る方もいます。 作ったキャラ弁は毎朝写真にとってレシピと一緒にブログに載せる人も。 また、お弁当は家で作るだけではありません。 お弁当屋さんで買うこともありますし、ごはん持参のうえお惣菜屋さんで野菜やおかずを袋に詰めてもらうこともできます。 色々なメニューを楽しむことができるのでお惣菜グルメを楽しむのもいいですね。 日本のグルメ「お弁当」紹介まとめ 皆さん様々な工夫をしてお昼のグルメタイムを楽しんでいます。 もはや日本料理の職人技ともいっていいのではないでしょうか。 動画では、美味しそうなおかずの作り方が紹介されています。 おかずがひとつ、またひとつとできあがる様子は見ていて飽きませんよ。 たまにはお弁当グルメで日本食に舌鼓を打ちましょう！

日本の人気グルメ「蕎麦」の打ち方紹介動画について こちらの動画は「蔵の粉屋 大西製粉」が公開した「そば打ちの方法　おいしいそばが打てるコツ」です。 日本のおいしいものは何かと聞かれたら何をイメージするでしょうか？ 和食・日本料理と一口に言っても、挙げ出したらキリがありません。 動画で紹介されている「そば」は日本を代表する料理。 日本のグルメを楽しみたい方や蕎麦打ちに興味があるという方は是非最後までご覧ください。 「そば打ちの方法　おいしいそばが打てるコツ」は一体どのような動画なのか 約10分程度の動画の中に蕎麦打ちの手順を分かりやすくまとめているので、おいしいそばを打ちたい初心者の方は動画をチェックしつつ、蕎麦打ちを行ってみてはいかがでしょうか？ 動画の中でいくつかチェックしておきたいポイントが存在します。 実際に蕎麦打ち（蕎麦作り）を行う際、 ・そばのレシピ ・そば粉とつなぎ粉の混ぜ方 ・水回しを行う際のコツ ・そば玉の練り方 ・そばの伸ばし方 ・そばの切り方 を押さえておくことをおすすめします。 蕎麦打ちの中で知っておきたいもの 調理のコツを抑えておくことが大事。そばには、4つの“たて”が存在することをご存知でしょうか？ 蕎麦打ちを行う上で知っておきたい4つの“たて”を押さえているかどうかは大きなポイントとなります。 そばの4つのたては ・獲りたて ・挽きたて ・打ちたて ・茹でたて です。 そばは劣化が早いため、できる限り早く打てるかどうかが重要になってきます。 蕎麦打ち紹介まとめ 和食の世界は奥が深く、多くの料理人が和食を極めようと日々努力しています。 日本を訪れるグルメの方は和食の世界を思う存分堪能していただきたいです。 今回紹介したそばも数ある人気の和食の一つで、食べ方も「ざる蕎麦」「つけ蕎麦」「かけ蕎麦」など人それぞれの好みに合った食べ方で楽しめます。 「そば打ちの方法　おいしいそばが打てるコツ」は和食の奥深さを知るのにもってこいの動画です。