The Best Cooker for Making Delicious Camping Food Camping is becoming extremely popular in Japan. It's also attracting attention from people who have never camped before. One of the pleasures of camping is eating delicious food in the outdoors. Unfortunately, it can be surprisingly expensive to prepare cooking equipment from scratch. In this article, we'll introduce practical cookware that can be purchased for less than 10,000 yen. Video Introduction This video, titled "[Under 10,000 yen] 10 Pieces of Camping Equipment: Cookware Ver., 2020 Edition" (【1万円以下】おすすめキャンプ道具10選 調理器具編2020年版), was uploaded by "Camp Lab" (キャンプ研究所). The channel uploads a variety of videos for beginners and intermediate campers. 10 Pieces of Useful Camping Cookware for Under 10,000 Yen Photo：A family camping Many people in Japan have gotten hooked on camping after watching the hit anime Laid-Back Camp. Camping equipment differs from ordinary daily necessities in that it's used outdoors. In particular, safety, price, and the feel of cookware are incredibly important when camping. Many family campers travel to campsites via car, but they still hesitate to purchase bulky and expensive camping utensils. This video introduces 10 pieces of camping cookware that all cost less than 10,000 yen (nly one item exceeds 10,000 yen). The video also explains why each piece of cookware is good for camping. The First Step in Making Delicious Camp Meals Is to Choose the Right Cookware Photo：Cooking while camping Camping offers an extraordinary experience by putting you in a slightly less convenient environment in the great outdoors. Eating is a major part of the fun of camping. Camping cookware is designed to be easy to use and carry outdoors, with various innovations and functionality in mind. Putting a bit of thought into your cookware can help you enjoy camping as a leisure activity. Hopefully with this video/article you can find some cookware that meets your needs. And with that out of the way, let's introduce the camping cookware shown in the video. 10 Cookware Recommendations From an Advanced Camper Photo：A single burner The person behind Camping Laboratory, the channel introducing the cookware in the video, is an advanced camper and camping influencer in Japan. As such, his selection criteria is quite strict, making this video great for both beginners and experienced campers alike. Be sure to take a look at it to see all of the different camping cookware introduced. ・SOTO ST-310 Single Burner Set Compact but offers high firepower, and works great as a gas burner for BBQ or use with grills! It's also compatible with CB cans which is a nice touch. This is a highly recommended piece of equipment for beginners it doesn't require you build a fire to start cooking. [Video] 1:38 - SOTO ST-310 Single Burner Set ・Cooker Stand When using the above gas burner, a cooker stand can be placed over the top of it to stabilize large pots and pans. It can also be folded for easy storage! [Video] 2:17 - Cooker Stand ・SOTO Stainless Steel Dutch Oven A thick stainless steel Dutch oven. This is the one item on this list that exceeds 10,000 yen. (Price quotes are around ¥20,000 for a 10-inch oven) Compared to cast iron cookware, it can be scrubbed with detergent and naturally dried, making it easy to maintain. Because of this it's recommended for outdoor beginners. A Dutch oven can also be used as a smoker! [Video] 3:39 - SOTO Stainless Steel Dutch Oven ・Uniflame Camping Cauldron If you're looking to cook tasty white rice in style, this is the cooker for you. The shape of the pot is very attractive. [Video] 7:15 - Uniflame Camping Cauldron Photo：A hot sandwich ・Coleman Hot Sandwich Cooker It comes with a set of handles and a case, making it easy to store and inexpensive. The cooker creates a nice branding on the bread and sandwiches can be easily eaten after cooking thanks to being cut in half. [Video] 8:12 - Coleman Hot Sandwich Cooker ・Lodge Skillet Very popular as a stylish frying pan in restaurants and as a household item. It's a versatile piece of cookware for outdoor cooking. Meat (or fish) and vegetables can be grilled together and served directly, using the skillet as a plate. The thick material retains heat and can be used for cooking over an open flame. It can be used to cook some delicious meats. [Video] 9:36 - Lodge Skillet ・Coleman Fireplace Kettle Although kettles are sold at Daiso and other 100-yen shops in Japan these days, you'll still want to use a specialized camping kettle for camping meals. This kettle is a good choice for those who are just getting into camping, as it offers both an affordable price and stylish appearance. [Video] 11:58 - Coleman Fireplace Kettle ・Snow Peak Cooker - Trek 900 A lightweight cooker made of aluminum. This is a versatile piece of camping cookware that can be used as a pot for stew, a mess tin, a percolator, and a Sierra cup all in one, making it a useful piece for solo campers. It's lighter than a stainless-steel percolators as well. [Video] 12:11 - Snow Peak Cooker - Trek 900 ・Coffee Mill A must for those who want to grind coffee beans and for a fresh cup of coffee. Although slightly difficult to use at first, it's reasonably priced and nothing beats freshly ground coffee. [Video] 12:52 - Coffee Mill ・Barbecue Skewers This is not a piece of cookware, but rather a utensil for enjoying camping. It can be used by children as well, as they enjoy roasting marshmallows or other tasty snack on the skewer and roast it over the fire. [Video] 14:17 - Barbecue Skewers Summary The equipment you'll need will depend on what kind of cooking you want to do when camping. Having information from advanced campers who can explain the cooking utensils that they have actually used and enjoyed, along with the reasons why they were selected, is incredibly helpful if you're a beginner-level camper. Be sure to check out the video to see the different pieces of cookware. Enjoy cooking in the great outdoors and happy camping!

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：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?

Yakisoba at Japan's Festival Stalls This video, titled "Japanese yakisoba street food japan how to make yakisoba" (物凄い焼きそば女職人 焼きそば屋台 職人芸 無修正 ノーカット Japanese yakisoba street food japan how to make yakisoba[飯テロ公式]), was released by "JAPAN FOOD 〜 The Ultimate Food Porn 〜" (JAPAN FOOD 〜最高の飯テロ〜). The video shows how yakisoba is made at food stalls at festivals in Japan. In the video, the yakisoba chef works quickly to prepare a huge amount of yakisoba, an amazing feat that you'd be hard pressed to imitate. Check out the amazing skills in the video! How Delicious Festival Yakisoba is Made! Photo：A yakisoba stand Yakisoba is a popular food that is relatively easy to make at home. Prepare some Chinese noodles and cabbage, throw it into an oiled pan, add water and fry it up. After stir-frying the noodles, season with yakisoba sauce. We recommend trying it with some mayonnaise or adding pickled ginger on the side, two authentic ways of serving it in Japan. Yakisoba sold at Japanese food stands are generally sold in small plastic containers, as shown at 3:38 in the video. What is the charm of the yakisoba stand that is shown in the video? Photo：yakisoba stand Of course, homemade yakisoba is delicious, but there's just something about the yakisoba at festivals that will have you coming back for more. The food stands found at festivals across Japan use plenty of ingredients, and season them all at once with tasty seasonings. Making a lot of yakisoba at once is a lot of work, especially when doing it for hours on end. As a staple food of festivals, yakisoba can be purchased at a reasonable price, generally costing around 200 to 500 yen, depending on the area. Different Varieties of Yakisoba Photo：Yakisoba sandwich There are many different recipes for yakisoba, so try cooking it at home or if you're in Japan, be sure to visit a specialty store. Yakisoba sanwiches with yakisoba sandwiched between a hotdog bun is popular as a light snack that anyone can enjoy. There are also local recipes from different regions of Japan, such as omusoba and sobameshi. Yakisoba can be seasoned in a number of ways. In addition to yakisoba sauce, there's also yakisoba made with Worcestershire sauce, soy sauce and oyster sauce, salt and pepper, and even miso. Summary of Japan's Delicious Yakisoba Stands Photo：A yakisoba stand The video introduced in this article shows how large amounts of yakisoba is made at festivals in Japan. It's quite impressive, and if you haven't eaten yet, it might just have you in the mood for some tasty noodles! Be sure to try some delicious yakisoba when visiting any of Japan's exciting festivals.

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 the mugwort for 30 seconds then soak in cold water. 2. Squeeze out the water and chop into small pieces. 3. Add 200g of adzuki beans and 600ml of water to a pot and put on high heat. 4. Once the water comes to a boil, strains the beans and return them 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 stand mixer 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!

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!

A Look at Five Outdoor Knives for Any Camping Situation! This video, titled "Recommended [5 outdoor knives] Which is the most popular one?" was released by "solo camp & camp cooking in Japan TANA channe." It introduces popular camping equipment, including outdoor knives. Outdoor knives can be used for many purposes, such as cooking, for use in bushcraft, and in worst case scenarios to chop wood, or as a survival tool in the event of a disaster. The video describes the feel and weight of the knives as well, so be sure to use it as a refence when purchasing an outdoor knife in Japan! The Different Outdoor Knives Introduced in the Video Source :YouTube screenshot Introduced from 1:53 is Opinel Knives’ "Opinel Carbon # 9" and "Stainless Steel # 7" which are made of carbon steel. Introduced from 8:04 is Kai’s "Shun" series knife which is a Santoku knife that is ideal for cutting apples and other fruits when cooking outdoors. Tana also recommends the Swedish brand "Mora Knife," Mcusta's "Damascus Knife," and the large Hogue Knife “EX-F01 Combat Knife." Choosing an Outdoor Knife Shown in the Video Photo：Various outdoor knives Outdoor knives can be purchased not only at specialty stores, but also online and at home improvement stores across Japan. The most popular are outdoor knives and tool knives that are made in Japan. We recommend checking out the various types (universal/specialized, etc.), the material (steel, carbon, etc.), the grind (flat grind/hollow grind, etc.), and the safety features, such as lock functionality, as well as cost performance when looking for the knife that is right for your outdoor experience. Also, check the material and durability of the blade, the length of the blade, and the portability, including whether or not it can be folded. When purchasing an outdoor knife in Japan be careful not to infringe on the Firearm and Sword Possession Control Law! Maintenance and Sharpening of Outdoor Knives Source :YouTube screenshot If you neglect proper maintenance on your outdoor knife after using it and put it back into its sheath it may rust while in storage. Be sure to clean your knife with a neutral detergent and lukewarm water. At 3:30, you can also see how a whetstone is used to sharpen a knife. Summary of Various Outdoor Knives for Camping In addition to the ones shown in the video, there are various other types of outdoor knives, including camping knives, Swiss army knives, folding knives, and more. If you get a knife to bring on camping trips, you can enjoy outdoor cooking and making excellent camping meals. Find the outdoor knife that works best for you and get out and enjoy the great outdoors!

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!

The Basics of Camp Cooking in Japan: Rice Rice, the staple food of the Japanese people, is also popular when camping. In this article, we'll introduce a video how to cook rice using a mess tin. Learn about mistakes advanced campers have already made so you can avoid making them yourself! Video Introduction This video, titled "[Mess Tins] Tips to Avoid Mistakes When Cooking Rice" (【メスティン】メスティン自動炊飯で失敗しないポイントとは), was uploaded by "Second Lieutenant Nya [Demoted to Rave Reviews]" (ニャア少尉【絶賛降格中】). The video introduces how to cook rice without fail using a mess tin. It's a must-see for outdoor and camping beginners in Japan, as well as for those who have never successfully cooked rice with a mess tin. Check it out! Mess Tins - A Popular Piece of Camping Dishware Photo：Camping gear A mess tin is a piece of cookware used during camping and backpacking. Shaped like a lunch box with a handle, they're made of aluminum for high heat conduction and can be heated with a single burner. They're also compact and easy to store. They can be used for smoking foods, pasta, and even arranged recipes using cooked rice and bread. They're a popular cooking utensil for outdoor enthusiasts with a variety of cooking methods, such as simmering, steaming, baking, etc. The first time you use a mess tin, it's recommended that you file and deburr it, as they can have rough spots on them. Some campers also recommend seasoning to prevent burning and other problems. 6 Tips for Cooking With a Mess Tin Photo：Rice soaked in water The video explains 6 tips to avoid mistakes when using a mess tin for outdoor cooking and camping. Let's take a look! ・Allow Water to Permeate the Rice Thoroughly After washing your rice, you'll want to soak the rice in water for at least 30 minutes during summer and 1 to 2 hours in winter in order to allow the water to penetrate the rice. [Video] 0:48 - Preparing the rice ・Solid Fuel (25g) Next is the solid fuel. Use 25g of solid fuel so that the fire won't go out in the middle of cooking. [Video] 1:24 - Solid fuel ・Next is the water. Be careful with the amount of water so that your rice isn't hard when you're finished cooking. In the video, water is added until the middle of the rivet of the mess tin for 1 cup of rice, but note that the height differs by manufacturer. [Video] 1:54 - Adding water ・Use a Wind Screen Fourth, use a windbreak to keep the heat and temperature consistent. The wind outside can make it difficult for the fire to reach the mess tin, resulting in uneven cooking, so be sure to use a wind screen. [Video] 2:24 - Wind screen ・Place a Weight on Top of the Mess Tin Lid The lid may come off when the pressure inside the mess tin rises. It's recommended that you put a weight on the lid to prevent it from coming off. [Video] 2:41 - Weights ▪ Steaming Remove from heat once steam starts to spill out or there's any bubbling sounds. To prevent the temperature from dropping too low, place the rice in a temperature retaining bag and let it steam for 10 minutes to make it fluffy and delicious. [Video] 3:52 - Steaming Warming Up Canned Goods With a Mess Tin! Source :YouTube screenshot The video shows how you can place a weight on top of the lid to prevent it from opening while the rice is cooking. In the video, canned food that is eaten with rice was placed on top of the lid instead of a weight. When the rice is done cooking, the canned food is also warmed up, so you can kill two birds with one stone! Summary of Mess Tins for the Outdoors & Camping In this article, we introduced a video of how to cook with a mess tin. A mess tin is a cooker that is handy for outdoor cooking, such as when camping, because it allows for easy outdoor cooking due to its versatility. Whether you're cooking with a mess tin for the first time or have used a mess tin before but experienced some failures, be sure to refer to this video to make some delicious rice!

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 (a fork should work fine too). 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, so if you're interested, be sure to check it out.

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!

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!

Keeping Your Camping Gear Clean After long periods of being used, cookers and other tools used when camping can get quite dirty. This time, we'll show you how to keep kettles and other cooking utensils that have turned black from direct heat clean. Video Introduction Photo：A burnt mess tin This video, titled "Camping Gear Maintenance by a Solo Male Camper in His 20s Who Camps Every Week" (週一でソロキャンプする20代男子ソロキャンパーによるキャンプ道具のお手入れルーティン), was released by "Japanese campers YURUHARU." It shows how to properly clean your camping gear. After enjoying some delicious cooking in the great outdoors, your cookware will inevitably start to feel some wear. If left as is, it may become unsanitary or break and become unusable. After you're finished camping, it’s important to clean your cookware properly. Cleaning Kettles and Other Camping Gear With Sodium Sesquicarbonate Source :YouTube screenshot Use sodium sesquicarbonate to remove dirt and burnt or dry oil that has stuck to your gear from cooking when camping. Check the instructions and dissolve the sodium sesquicarbonate in hot water. Soak the camping kettle or pyramid grill in the solution for 10 to 30 minutes, then polish it with a sponge. Persistent stains are easier to remove after soaking them in the solution. Once the stains are removed, your gear will be as shiny as clean as a whistle. [Video] 1:17- Cleaning camping gear with sodium sesquicarbonate Use a Polishing Agents for Aluminum, and Scrubbers for Skillets Source :YouTube screenshot Large aluminum mess tins that cannot be cleaned with sodium sesquicarbonate can be cleaned with polish and an abrasive sponge. Grills can be wiped clean and skillets can be cleaned with a scrubber to keep them clean and lasting longer. It's also important to check the batteries in electric lanterns and wipe down gasoline lanterns if you have any. [Video] 4:58 - Polishing with abrasives Caring for Wooden Tables Most noticeable stains can be sanded off using sandpaper. After that, drying oil is applied to complete the maintenance. How to Dry Camping Equipment Photo：Lunch at a campground After washing camping equipment, dry it thoroughly in a well-ventilated place after wiping it dry with an absorbent towel. Tents, sleeping bags, and blankets should also be dried in the shade, and stakes and stake hammers should be lightly cleaned and stored in their cases. Summary of How to Clean Your Camping Gear In this video, we introduced the basics of how to clean your camping gear. Since camping is enjoyed outdoors, weather and other factors can lead to your gear becoming quite dirty. Although it may be a bit tedious to clean, it's a good idea to clean and maintain your equipment after camping so that you can enjoy it comfortably on your next camping trip. The cleaning methods for cookers and other equipment vary depending on the material they're made from, so be sure to perform the appropriate maintenance according to the material, be it aluminum, titanium, etc. Camping gear is an important part of camping and so it's important to take care of it so that it can be used for a long time.

Introducing Eelpouts - An Interesting Delicacy in Kanazawa, Ishikawa "Eelpouts: The rare fish loved in Kanazawa| nippon.com," is a 4K video uploaded by "nippon.com." Have you heard of eelpouts before? There probably aren't many people who've heard of this strange fish, but it's actually a specialty of Kanazawa that's attracting attention as an ingredient for beauty supplements. This video will show you how to prepare some delicious eelpouts! The Unsightly Eelpout - A Look at the Strange Fish Photo：Eelpouts Eelpout is written "幻魚" (roughly "Illusion Fish") in Japanese Kanji. This deep-sea fish is a type of sea-bass (belonging to a genus of Zoarcidae) and there are more than 230 types of eelpouts around the world. The reason why it's called "illusion fish" in Japan is likely because of its wiggly, slimy and grotesque body, and it was never eaten or studied. It has been found that it prefers the cold water of the northern hemisphere and usually lies on the seafloor, eating shells, sea urchins, and starfish that are in the sand. It swims very slow and its proper name is "ノロゲンゲ" (norogenge) in Japanese. The best time to catch it in the Hokuriku region is from September to May. How to Prepare Eelpouts Source :YouTube screenshot The most distinctive feature of the eelpout is its long, thin body, slimy surface, and soft texture. This is because it's rich in fine gelatin and collagen. It has quit a plain taste, so it can be used in any kind of cooking, and it is very popular in Kanazawa and Toyama. As you can see from 0:41 in the video, they cost around 400 yen per four fish, which is cheap during the harvest seasons, so it's often eaten as a main dish in Japan's Hokuriku region. Fried, dried, and tempura are also popular ways to prepare it, and these can be seen from 1:17 in the video. The slimy surface disappears when deep-fried giving it a nice and soft texture. Because of its simple taste, it's used as the main ingredients in miso soup and hot pot on a regular basis. Summary of Eelpouts, a Kanagawa Specialty Photo：Miso soup with bamboo shoots Eelpouts are also called "gengyo," "dogi," "mizuuo," and "sugayo" in Japanese. Although grotesque at first glance, it's gaining attention as a main ingredient in beauty supplements due to its high moisture content and moisturizing properties. Eelpout hot pot and eelpout soup are foods that women should pay attention to if they're focusing on beauty because it warms the body from the core and makes the skin look youthful. Be sure to try them when you visit Kanazawa, Ishikawa.

The Mouthwatering Coconut Crab of Yatai Mura on Kokusaidori This video, titled "Japanese Street Food - GIANT COCONUT CRAB Seafood Okinawa Japan," was uploaded by "Travel Thirsty." It 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 parts of Okinawa since ancient times. At Yatai Mura, a popular destination on Kokusaidori in Naha, Okinawa, 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 Okinawa's Coconut Crab Prepared? Photo：Coconut crab cuisine Coconut crab dishes can be eaten at Okinawan food stalls for 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 food stalls, coconut crabs are usually steamed whole, then removed from the shell and eaten with seasonings, such as sauce or soup stock. This can be seen at 8:09 in the video. What Kind of Creatures are Okinawa's Coconut Crab? Photo：Coconut crab Coconut crabs look like crabs, but they're actually a type of hermit crab. In Japanese, they're called "yashi-gani" (椰子蟹 in kanji 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 the 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 Photo：Coconut crab cuisine 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 crab 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 Photo：Coconut crab cuisine The Okinawan culture of eating giant coconut crabs dates all the way back to ancient Japan. Seen at 4:40 in the video are some of the unique gourmet specialties at Okinawan food stalls, including dishes like chanpuru, rafute, mimigaa (pig's ear) and umibudo (sea grapes). If you’re traveling to Okinawa, be sure to try the coconut crab sold at one of the many food stalls! ◆Kokusaidori, Yatai Mura｜General Information◆ 【Address】3-11 Makishi, Naha 900-0013 Okinawa Prefecture 【Access】A 4-minute walk from Yui Rail Makishi Station. 【Hours】Varies depending on other restaurants at the location 【Closures】Varies depending on other restaurants at the location 【Parking】None 【Tripadvisor】Kokusaidori, Yatai Mura https://www.tripadvisor.com/Attraction_Review-g298224-d11848458-Reviews-Kokusaidori_Yataimura-Naha_Okinawa_Prefecture.html

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

Sea Urchin Cuisine - An Exquisite Japanese Cuisine 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), was released by “Roadside Snacks” (路边小吃). It 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, it’s common to eat sea urchin as sashimi, sushi, or in sea urchin rice bowls. Enjoy a wonderful time tasting the finest sea urchin at a seafood restaurant that serves exquisite Japanese cuisine. The Ecology of the Popular Seafood Ingredient, Sea Urchins Photo：Sea urchin 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. However, there are many aspects of their biology that remain unknown. In Japan, sea urchins 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 Photo：Sea urchin There are around 180 known species of sea urchins in the seas around Japan and more than 800 known species around the world. The most commonly eaten raw sea urchins in Japan are the Bafun (Hemicentrotus) and Ezo-Bafun (Strongylocentrotus intermedius), 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 the Tohoku region. In Japan, in addition to wild sea urchins, many sea urchins are farmed to be eaten out of season. Thanks to advances in aquaculture techniques, it’s possible to eat delicious sea urchin in Japan all year round. The Various Ways to Eat Sea Urchin Photo：Sea urchin sushi 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 the delicious seaside ingredient to your heart's content. Each restaurant has its own recipe for preparing sea urchin, so we recommend trying the sea urchin of a bunch of different restaurants to find which one you like most! From 8:56 in the video, you can see the sea urchin being shelled and then served fresh. Summary of the Popular Seafood Ingredient, Sea Urchin Photo：Sea urchin A variety of seafood ingredients are used in Japanese cuisine, including the popular sea urchin, fish, such as bluefin and skipjack tuna, and shellfish, such as scallops. As shown in the video, at famous Japanese restaurants you can watch the chefs quickly process the sea urchin up close and personal. When you visit Japan, be sure to visit some delicious seafood restaurants to experience Japanese food culture!

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！