A Recipe for the Popular Neapolitan Pasta! This video, titled "Quick and Authentic! The Family Favorite Neapolitan Pasta! One-Pan Dish! Party Kitchen Cooking Recipes" (簡単本格！懐かしの『ナポリタン』の作り方【ワンパン】【料理レシピはParty Kitchen】), teaches you how to cook the popular Neapolitan pasta with easy to follow instructions and a touch of humor! Neapolitan spaghetti is, contrary to what most people expect of pasta, a traditional Japanese-style pasta dish using vegetables and tomato ketchup. Neapolitan spaghetti is a typical dish served at cafes and European-style restaurants all over Japan. After watching this video, you're sure to want to have a go at making this delicious pasta dish which has evolved with Japanese cuisine over the years. How Did the Neapolitan Pasta Dish Come to Be a Part of Japanese Cuisine? Photo：Neapolitan pasta Neapolitan pasta, named after the city Naples in Italy, may lead many people to believe it's an Italian recipe; however, this dish was actually created in Japan. It dates all the way back to post-war Japan. Due to the lack of food resources after the war, hotels had to come up with new ways to provide delicious food at a relatively low cost, and in doing so, created the Neapolitan spaghetti dish. Neapolitan spaghetti gained huge popularity in the Showa period (1926-1989 AD) in Japan. Hachioji city (八王子市, hachioujishi) in Tokyo even has its own special version of the dish using locally sourced ingredients called Hachioji Neapolitan which is quite popular. How to Make Neapolitan Spaghetti Source :YouTube screenshot One of the great things about this dish is that it can be made in a single frying pan, and tastes just as good as a dish you'd get at a restaurant. Check out the video to find out how it's made! For starters, as you can see at 0:13 in the video, you'll need to fry sliced onions, green peppers (sliced into rings), mushrooms, and thickly sliced bacon in a pan with some olive oil. Next, boil the pasta following the instructions on the packet (1:28) and once the boiling water has evaporated add in the ketchup and Worcestershire sauce. From there, add in the already softened vegetables and mix to cover the spaghetti and vegetables in the sauce. Finally, season to taste with salt and pepper, adding a little butter for creaminess and top it with powdered cheese and parsley to finish. Just looking at the prepared dish with its deep red sauce and healthy amount of vegetables is enough to make your mouth water! You can see the completed dish at 2:40 in the video. Summary of the Neapolitan Pasta Recipe Photo：Neapolitan pasta ingredients We hope you enjoyed the Neapolitan pasta recipe video. Be sure to have a go at making this surprisingly easy yet delicious Japanese dish the next time you feel like having some italian! Don't forget to use the video as a guide too! If you're coming from overseas, we highly recommend trying out this Japanese classic. There are many well-established restaurants specializing in Neapolitan spaghetti that are well worth the visit!

Teppan-jinja - A Teppanyaki Izakaya With a Shrine Theme This video shows what Teppan-jinja Soemoncho, a restaurant in Osaka City, is like. Teppan-jinja Soemoncho is a relatively new restaurant that opened in December 2016. A torii gate you'd find at a shrine is attached to the exterior, and as the restaurant's name suggests, the concept is based on a shrine. *"Jinja" means shrine in Japanese. The dishes are grilled skewers of vegetables and meat cooked on a teppan (griddle), and they are made with olive oil for a refreshing taste. They're open until late at night, so if you're ever in Osaka looking for a late night snack, give it a try. ◆Teppan-jinja Soemoncho Store Information◆ 【Address】2 Chome-3-14 Shinsaibashisuji, Chuo Ward, Osaka, 542-0085 【Access】A 3-minute walk from Namba Station on the Subway Midosuji Line / A 3 minute walk from Namba Station on the Subway Sennichimae Line / A 3-minute walk from Osaka Namba Station on the Kintetsu Namba Line / A 5-minute walk from Namba Station on the Nankai Main Line / A 5-minute walk from Namba Station on the Nankai Koya Line / A 5-minute walk from Nihonbashi Station 【Avg. Cost】1 skewer ¥250+, ¥3,000 avg. 【Hours】17:00-05:00 (the following day) ※17:00-03:00 on Mondays 【Closures】None 【Parking】None 【Phone】06-6213-7011 【TripAdvisor】Teppan-jinja Soemoncho https://www.tripadvisor.com/Restaurant_Review-g14127623-d9675545-Reviews-Teppan_Jinja-Chuo_Osaka_Osaka_Prefecture_Kinki.html

Shiruwan - An Exquisite Dish at Gion Sasaki, a Three Star Restaurant in the Michelin Guide This video shows "Shiruwan," a seasonal dish at Gion, Kyoto's "Gion Sasaki," being made. Gion Sasaki opened in 1997 in Ponto-cho, Gion, and after moving once in Gion, opened its current location in 2006 in Gion, where many old establishments are still standing. The restaurant has been awarded three stars in the Michelin Guide. In this video, you can see how the "hamo" (daggertooth pike conger) is processed and then grilled over binchotan charcoal to become a delicious bowl of soup. Be sure to check out the video showcasing three-Michelin star artisanship. ◆Gion Sasaki Store Information◆ 【Address】1F, 566-27 Komatsucho Higashiyama-ku, Kyoto-shi, Kyoto-fu 605-0811 【Access】A 10-minute walk from Keihan Gion-Shijo Station / A 12-minute walk from Shijo-Kawaramachi Station off the Hankyu Kyoto Line 【Price Range】¥30,000+ 【Hours】【Lunch】12:00- Simultaneous start【Dinner】18:30- 【Closures】Sundays・The 2nd and 4th Mondays of every month・Irregular 【Parking】None 【Phone】075-551-5000 【Official Homepage】Gion Sasaki http://gionsasaki.com/ 【Tabelog】Gion Sasaki (祇園 さゝ木) https://tabelog.com/en/kyoto/A2601/A260301/26001863/

A Single Plate of Sushi at Sushi Saji This video shows a single plate of sushi being made at Sushi Saji. The sight of the chef making one piece of sushi after another with his brilliant knife skills is a sight to behold. Definitely check it out in the video! ◆Sushi Saji Store Information◆ 【Address】3-10-18 Jiyugaoka, Meguro, Tokyo 【Access】470 meters from Jiyugaoka Station 【Avg. Cost】¥1,300+ 【Hours】[Monday・Tuesday・Thursday・Friday] 11:30-14:00 / 17:00-23:00 [Saturdays・Sundays・Holidays] 11:30-14:00 / 17:00-22:30 【Closures】Wednesday, the third Tuesday of every month 【Phone】03-3724-2424 【Official Homepage】Sushi Saji (Japanese) https://www.sushi-saji.jp/ 【TripAdvisor】Sushi Saji https://www.tripadvisor.com/Restaurant_Review-g14134860-d1679233-Reviews-Sushidokorosaji-Jiyugaoka_Meguro_Tokyo_Tokyo_Prefecture_Kanto.html

This video, titled "[Recipe] Japanese Traditional Sushi "Ehomaki" #8," was released by "Gucci Fufuu's 'What Are We Eating Today?'" (ぐっち夫婦の今日なにたべよう?). This is a recipe for a variety of seaweed rolls with a mix of ingredients including tuna, salmon, and eggs. It's under 5 minutes long, so if you're feeling like making sushi at home, you should definitely give this video a try! It features Japanese and English notes to make each step of the process easier to understand. The preparation process is also easy to understand. It also shows how to serve it at 4:20, so if you're learning how to serve food, consider checking it out!

This video, titled "伝統の焼きそばの作り方 - 日本の屋台の食べ物 - YAKISOBA Japanese Street Food," was released by "Sushi Bomber TV The Frontline of Cooking" (Sushi Bomber TV クッキング最前線). The yakisoba shown in this video is the traditional "Hita yakisoba" that has been popular in Hita City, Oita Prefecture for a long time. The difference between this type of yakisoba and ordinary yakisoba is the use of boiled noodles instead of steamed Chinese noodles, and also the fact that the noodles are first cooked on a griddle until one side of the noodles are burned and then combined with stir-fried vegetables, allowing the audience to experience the difference in texture between soft and hard noodles. The combination of brilliant cooking and sizzling and crackling sounds will stimulate your appetite! Check out Hita yakisoba being made in the video!

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!

Pickling Live Japanese Blue Crab in Japanese Sake This video, by "Sushi Skills Channel" (寿司の技術), shows how to make "Yopparaigani" (drunken crab), using live, female Japanese blue crabs. It takes two weeks to a month to complete, but it's worth the wait. Ingredients ・Japanese Blue Crabs (live) (5) ・Sake (Junmai) 3,200 ccs ・Brown Sugar 320 ccs ・Salt 80g ・Dark Soy Sauce 200 ccs ・Red Peppers (8) ・Welsh Onions (Green Portion) 3 Stalks ・Sliced Ginger 65g ・Sansho Powder 3g How to Make It 1. Put the sugar and salt in a tub large enough to hold all the crabs, add the sake and mix until dissolved. 2. Add the soy sauce and mix lightly. 3. Tear the peppers apart and add them to "2.," including the seeds. 4. Add the sansho powder, ginger slices, and onions and mix again to complete the marinade. 5. Thoroughly wash the live crabs with a tawashi brush. 6. Remove the rubber bands that bind the crabs. 7. Put the crabs in the marinade. 8. Cover with a lid and shake it around so the crabs are fully covered with sauce. 9. After about 30 minutes, open the lid once and arrange the crabs so that their entire bodies are sub,erged in the marinade, then cover it with paper towels to prevent the crabs from breathing. 10. Cover with a lid and then put it in the refrigerator. Let sit for a minimum of 2 weeks. At the end of the video they show what it looks like when it's finished and arranged on a dish. Be sure to check it out!

This video, titled "Onomichi Ramen Betcha (World-Renowned for Its Excellence)" (尾道らーめん ベッチャー【世界が認めた絶品の尾道ラーメン】), was released by "Jordan Travel VLOG" (ジョルダンの旅VLOG). This video introduces Onomichi Ramen Betcha, which has been awarded the Monde Selection gold medal for three consecutive years and is famous as a world-renowned ramen. The combination of chicken broth based soup with small fish flakes from the Seto Inland Sea and curly noodles that go just right with it, create a popular bowl of noodles. It's prayed for at Ichinomiya Shrine, which hosts the Betcha Festival, so you can expect to be cleansed of bad luck as well! This video introduces Onomichi Ramen Betcha in detail, so be sure to check it out.

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

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

Nodaya This video shows the Nodaya style unagi (eel) skewers of Nodaya . Nodaya is a famous restaurant with a long history, established in 1953. Its parent organization, "Nodaya Higashi-Seiki," was established in 1868 (the first year of the Meiji Period). Nodaya has handed down traditional techniques for cooking eel and river fish since the Edo period, and has trained many chefs as the best eel and fish specialty restaurant in Japan's Kanto region. From 1:29, there's an explanation of Nodaya's unagi skewers, and from 4:57, they show the actual skewering process There are various types of skewering methods for the same eel, depending on the size of the eel and the dish, and you'll find that they are made with masterful techniques. Be sure to check out the historic skills of this master eel chef!

Natural Tiger Pufferfish From Shimonoseki, Yamaguchi Prefecture! RyuGin's Delectable Puffer Fish Cuisine! This video shows the pufferfish cuisine of the 3 Michelin star restaurant "RyuGin" in Roppongi. The pufferfish used is natural tiger pufferfish from Shimonoseki, and they introduce a number of pufferfish dishes, starting from scratch. 2:55〜Preparing the pufferfish 5:39〜Fugu Shabu 8:00〜Shirako 10:34〜Yaki Shirako 15:20〜Hirezake 16:34〜Black truffle & milt soup 18:07〜Mikagedama 21:00〜Haruka Hanasansho 24:29〜On-to-Rei 27:05〜Shiju-so 30:56〜Kisho Gokujo 33:36〜Irokaho Be sure to check out the dishes of RyuGin shown in the video, as there's plenty of highlights! ◆RyuGin Store Information◆ 【Address】7F Tokyo Midtown Hibiya, 1-1-2 Yurakucho, Chiyoda-Ku, Tokyo 100-0006 【Access】Directly connected to Hibiya Station on the Tokyo Metro Chiyoda Line, Hibiya Line, and, Toei Subway Mita Line / Directly connected to Yurakucho Station on the Tokyo Metro Yurakucho Line (a 4-minute walk) / Directly connected to Ginza Station on the Tokyo Metro Marunouchi Line, Hibiya Line and Ginza Line (a 5 minutes walk) / Yurakucho Station on the JR Yamanote and Keihin Tohoku lines (a 5-minute walk) Translated with www.DeepL.com/Translator (free version) 【Avg. Cost】¥44,000+ 【Hours】17:30-23:00 (L.O. 20:00) 【Closures】Irregular ※Please check the official website 【Parking】None 【Phone】03-6630-0007 【Official Homepage】RyuGin http://www.nihonryori-ryugin.com/en/about/ 【Yelp】RyuGin (龍吟) https://www.yelp.com/biz/%E9%BE%8D%E5%90%9F-%E6%B8%AF%E5%8C%BA?osq=ryugin

Beef Shiogamayaki at Gion Sasaki This video introduces the amazing beef "shiogamayaki" (protein cooked in salt crust) at Gion Sasaki, at three-star restaurant in the Michelin Guide. Gion Sasaki opened in 1997 in Ponto-cho, Gion, and after moving once in Gion, opened its current location in 2006 in Gion, where many old establishments are still standing. The restaurant has been awarded three stars in the Michelin Guide. In Gion Sasaki's beef shiogamayaki, wagyu beef is first seasoned with salt and pepper, let to sit, and then wrapped in a cherry leaf. They use egg whites and salt to create a "salt kettle" around the beef and then place it in the pizza oven until it's completely browned. When you crack the salt kettle, you can smell the fragrance of cherry blossoms in the steam. Be sure to check out the video of the beef shiogamayaki with beautifully cooked wagyu beef and the aroma of cherry blossoms! ◆Gion Sasaki Store Information◆ 【Address】1F, 566-27 Komatsucho Higashiyama-ku, Kyoto-shi, Kyoto-fu 605-0811 【Access】A 10-minute walk from Keihan Gion-Shijo Station / A 12-minute walk from Shijo-Kawaramachi Station off the Hankyu Kyoto Line 【Price Range】¥30,000+ 【Hours】【Lunch】12:00- Simultaneous start【Dinner】18:30- 【Closures】Sundays・The 2nd and 4th Mondays of every month・Irregular 【Parking】None 【Phone】075-551-5000 【Official Website】Gion Sasaki http://gionsasaki.com/ 【Yelp】Gion Sasaki (祇園 さゝ木) https://www.yelp.com/biz/%E7%A5%87%E5%9C%92-%E3%81%95%E3%82%9D%E6%9C%A8-%E4%BA%AC%E9%83%BD%E5%B8%82?osq=%E7%A5%87%E5%9C%92%E3%81%95%E3%81%95%E6%9C%A8

Hashimaki, a Standard Food at Festivals in Japan's Chugoku and Kyushu Regions This video shows hashimaki being made at a festival stall. Hashimaki is a standard dish at festivals in the Chugoku and Kyushu regions, in which thinly cooked okonomiyaki is wrapped around chopsticks. Since it's wrapped around chopsticks it's easier to eat than normal okonomiyaki. It's not very famous in the regions east of Osaka unfortunately. There is a theory that this is because people in Osaka prefer okonomiyaki to hashimaki. If you find a hashimaki stall at a festival or other event, be sure to try it!

Delicious Yaki Udon With Plenty of Vegetables This video is a recipe video for yaki udon. 【Ingredients (Feeds 2)】 2 Bags of Boiled Udon Noodles Pork Belly 100g Carrots 1/4 stalk Bell Peppers 2 Shiitake Mushrooms 2-3 Ears Spring Onions 1/2 stalk Bonito Flakes 1 Pack Vegetable Oil 2 Teaspoons Soy Sauce 1 1/2 Tablespoons Cooking Sake 1 1/2 Tablespoons Sugar 1 Teaspoon Sesame Oil 1/2 Teaspoon 【How It's Made】 1. Cut the pork belly into 1cm pieces. 2. Cut the carrots into strips. 3. Thinly slice the onions diagonally, 3 to 5 mm wide. 4. Cut the bell peppers lengthwise into 7-8 mm pieces. 5. Remove the stalks from the shiitake mushrooms and slice thinly into 5-6 mm pieces. 6. Combine the seasonings. 7. Put vegetable oil in a frying pan, add the onions and carrots, and fry until warm. 8. After frying for about a minute, add the pork belly and fry it again, breaking it up while doing so. 9. When the pork belly is cooked, lightly season with salt and pepper to your liking. 10. Reduce the heat, put the udon noodles in the empty space and put the shiitake mushrooms and green peppers on top of the udon. 11. Pour the seasoning over the noodles, return to medium heat, cover and wait for 2 minutes. ※Break up the udon noodles during this process. 12. Remove the lid and stir-fry to release the water while mixing it all together. 13. When all the water is gone, place it in a bowl and sprinkle with bonito flakes and you're done! It's easy to make, so if you're looking to try a new recipe, give it a shot!

This video, titled "Bigfin Reef Squid Nigiri Sushi" (アオリイカの飾り切り　握り寿司), was released by "369 [Milock] Cooking Channel" (369【ミロック】お料理チャンネル). This video shows you how to make decorative cuttings with squid. Squid that has been cut using this method not only looks great, but also has great texture. The simple white cuttlefish is one of the most common ingredients in nigiri-zushi, and the direction in which the knife is inserted will give you a different image of the finished product. In this video, they cut the squid from the top and from there they lay the knife down on the surface and cut into the strips diagonally. After that, they pour boiling water over the cut squid and put it in ice water to make a nice pattern. At the end of the video, they have nigiri sushi with the decorated squid!

The Delicious Sea Perch of Gion Sasaki This video shows the "Suzuki no Kawa-pari Ishigamayaki" at Gion Sasaki. Roughly translated it means "Crispy Skinned Sea Perch Cooked in a Brick Oven." Gion Sasaki opened in 1997 in Ponto-cho, Gion, and after moving once in Gion, opened its current location in 2006 in Gion, where many old establishments are still standing. The restaurant has been awarded three stars in the Michelin Guide. The sea perch used, called "suzuki" (スズキ) in Japanese, has many different names, including "seigo" (セイゴ) and "fukko" (フッコ) to name a couple. The sea perch is served with Manganji togarashi, baby corn, corn kakiage for garnish. The sea perch is cut in three pieces and salted and left to rest. The skewered sea perch is grilled in a brick oven and served with Manganji togarashi sauce. The sea perch is crispy around the edges, moist and half-cooked inside after being baked in the brick oven, and it is accompanied by the aroma of Manganji togarashi, which gives it a deep flavor. Be sure to check out the video to see how it's cooked. ◆Gion Sasaki Store Information◆ 【Address】1F, 566-27 Komatsucho Higashiyama-ku, Kyoto-shi, Kyoto-fu 605-0811 【Access】A 10-minute walk from Keihan Gion-Shijo Station / A 12-minute walk from Shijo-Kawaramachi Station off the Hankyu Kyoto Line 【Price Range】¥30,000+ 【Hours】【Lunch】12:00- Simultaneous start【Dinner】18:30- 【Closures】Sundays・The 2nd and 4th Mondays of every month・Irregular 【Parking】None 【Phone】075-551-5000 【Official Homepage】Gion Sasaki http://gionsasaki.com/ 【Tabelog】Gion Sasaki (祇園 さゝ木) https://tabelog.com/en/kyoto/A2601/A260301/26001863/

The "Unagi Donabe Gohan Zen" at Kyouman Gion in Gion, Kyoto This video shows "Unagi Donabe Gohan Zen" being made at Kyouman Gion.　It's a type of rice dish cooked in an earthenware pot with unagi eel. In the video, you can see the chefs at Kyouman Gion starting off by filleting live eel taken from their tank, skewering it, grilling it over a charcoal fire, and finally making their specialty dish Unagi Donabe Gohan. They use delicious domestic eels from Kagoshima, Aichi, Shizuoka, and other parts of Japan, as well other fresh ingredients bought on the day. When you visit Kyoto, consider stopping by Kyouman Gion for some delicious eel dishes! ◆Kyouman Gion Store Information◆ 【Address】51-2 Motoyoshi-cho, Yamato Shinbashi Higashi-iru, Higashiyama-ku, Kyoto City, Kyoto 【Access】318 meters from Gion Shijo Station 【Price Range】¥5,000+ 【Hours】11:00-15:00 (L.O. 14:00) / 17:00-23:00 (L.O. 22:00) 【Closures】Irregular 【Parking】None 【Phone】075-551-7337 【Official Homepage】Kyouman Gion | KIWA https://kiwa-group.co.jp/kyouman_gion/ 【Tabelog】Kyouman Gion (時菜 今日萬 祇園) https://tabelog.com/en/kyoto/A2601/A260301/26031429/

RyuGin - Three Stars in the Michelin Guide This video introduces the amazing "Oyogashi Ayu" (Swimming Sweetfish), at the Japanese restaurant "RyuGin" in Roppongi, Tokyo. In the video you can see the fish swimming around in salt water before being turned into amazing cuisine. This gives them a somewhat salty taste as they absorb the salt through their gills. Also, when they skewer the sweetfish, they stick the gall bladder with the skewer to release the bile and reduce the bitterness of the sweetfish, giving it an elegant aroma. Every process is at RyuGin has a purpose and brings out the most flavor possible. Be sure to check out the video to see their superb river fish dishes. ◆RyuGin Store Information◆ 【Address】7F Tokyo Midtown Hibiya, 1-1-2 Yurakucho, Chiyoda-Ku, Tokyo 100-0006 【Access】Directly connected to Hibiya Station off the Tokyo Metro Chiyoda Line, Hibiya Line, and Toei Subway Mita Line / Directly connected to Yurakucho Station off the Tokyo Metro Yurakucho Line (4-minute walk) / Directly connected to Ginza Station off the Tokyo Metro Marunouchi Line, Hibiya Line and Ginza Line (5 minutes walk) / Yurakucho Station off the JR Yamanote and Keihin Tohoku lines (5-minute walk) 【Price Range】¥50,000+ 【Hours】17:30-23:00 (L.O. 20:00) 【Closures】Irregular ※Please check on their website 【Parking】None 【Phone】03-6630-0007 【Official Homepage】日本料理 龍吟 | Nihonryori RyuGin http://www.nihonryori-ryugin.com/ 【Tabelog】RyuGin (龍吟) https://tabelog.com/tokyo/A1301/A130102/13001457/

Quick and Easy! How to Make Gomoku Fried Rice! This video shows how to make delicious gomoku fried rice. In the video, the shrimp are first quickly fried in oil, then the egg, rice, and other ingredients, are added to a pan in that order. The cooking method used for the shrimp is a common techniques used in Chinese cooking. By soaking the food in oil, it traps the moisture and flavor in and prevents the moisture from leaking out when frying with other ingredients, leaving a crispy texture that is far more delicious than normal frying. Check out the quick hands of the chef in the video!

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.

ミシュランの星を獲得した高級和食の名店「清壽」をご紹介！ 「ANA Global Channel」が制作した、IS JAPAN COOL? WASHOKUシリーズの天ぷら編「TEMPURA - IS JAPAN COOL? WASHOKU - 和食 （天婦羅）」です。 このシリーズでは天ぷらのほか、寿司、蕎麦、おでんなどの和食が紹介されています。 この動画で紹介されている清壽（せいじゅ）は、ミシュランの星を1つ獲得したことで話題になったお店です。 東京都晴海通り沿い、築地本願寺の袂にあるビルの地下にあります。 エレベーターで地下一階に下りると、外の喧騒からは想像できないほどのモダンで静かな空間が現れます。 店内に入ると、清潔感のある白木のカウンターがL字に配置され高級感溢れる雰囲気が広がっています。 「清壽」の店主、清水良晃さんのこだわり 清壽の店主である清水良晃氏は、2008年に日本最大の魚河岸である築地に店を構えました。 胡麻好きが高じて胡麻油に興味を持ち、最終的に太白胡麻油100％で揚げる天ぷら屋の店主になったという異色の経歴の持ち主です。 そのため具材や衣はもちろん、揚げ油の種類にも並々ならぬ信念を持ち、鮮度を保つために1組ごとに新しい油に交換するこだわりよう。 胡麻油の旨みを含んだ見事な江戸前天ぷらからは、手間を惜しまない店主の職人技と油の温度等コンディションに対する細やかな気遣いが伝わってきます。 契約農家から直接買い付けた厳選野菜をはじめ、毎日築地から仕入れる良質な旬菜旬魚が衣を纏い、天ぷら鍋のなかでリズミカルで爽快な音を奏でていく様子は一見の価値あり。 メニューはお任せコースのみ！日本の四季を旬の具材で楽しもう！ 江戸前の天ぷらがいただける清壽では、メニューはお任せコースのみ。 具材のポテンシャルを引き出した衣の薄い上品な天ぷらは、口当たりがサクサク、あっさりとしています。 季節や産地にこだわった材料の味をダイレクトに堪能できるのは至福のひと時です。 旬の具材から日本の四季が堪能できるので、シーズンごとに通いたくなることでしょう。 和食料理店なのにソムリエが！？こだわり天ぷら「清壽」のまとめ 実は清壽の店主は、英語も堪能。 和食を求める海外からのお客様にも喜んでもらえる天ぷら屋さんです。 また、天ぷらに限らず和食にはビールや冷酒が定番ですが、清壽ではワインの品揃えも充実しています。 揚げ手の主人のほかソムリエが常駐している天ぷら屋は他にはなかなかありません。 日本が誇る天ぷら料理の名店・清壽で、冷えた白ワイン片手にさらりと揚がった江戸前天ぷらを堪能してみませんか。

School Lunch in Suginami, Tokyo This video, titled "School Lunch in Suginami - How the Delicious School Lunches Are Prepared" (杉並区の学校給食～おいしい給食ができるまで～), was created by Suginami's Official Channel (杉並区公式チャンネル). The video introduces the cafeteria at a Japanese school, along with interviews with the cooks and fun quizzes. School lunches are meals provided to students at lunchtime at schools. School lunches in Japan serve many purposes, and, while they of course contribute to children's nutritional intake, health maintenance, and proper eating habits, they also promote knowledge of local ingredients, pass on food culture, and teach dietary education. This video introduces the process of preparing safe, nutritious, well-balanced and delicious school lunches in Suginami, Tokyo. The video takes us inside the school kitchen, which is usually only accessible by school lunch cooks. You can see how school lunches are made, recipes, and more. Let's take a look! A Look at How School Lunches Are Made Source :YouTube screenshot In this article, we'll go over how school lunches are prepared. Be sure to follow along with the video! 1. Menu Planning (video 0:39) Together, the nutritionist from the Board of Education and the nutritionist of each school creates a monthly menu based on nutritional balance and season, and each school adjusts the menu according to its own standards. 2. Preparation & Hand Washing (1:10) Cooks wear clean white coats and use a roller to remove dust and hair stuck to them. After that, they carefully wash their hands. 3. Cleaning (2:01) The cooks clean and sanitize the kitchen before cooking. This is the end of preparation. Source :YouTube screenshot 4. Inspecting Ingredients (The video 2:14～) Ingredients for school lunches, such as vegetables, meat, fish, and other ingredients are delivered from neighboring vendors and received and inspected by staff wearing a special apron. The ingredients are frozen and stored in 50-gram packages to help identify the cause of food poisoning in case of an outbreak. The food is then changed from the delivery container into a clean container specially designed for the school kitchen. From here, vegetables are trimmed of their stems and roots to prevent soil and dirt from entering the lunchroom. 5. Food Prep (3:25) The cooks wash the vegetables under running water at least three times and measure and wrap seasonings. They also write the name of the menu item they will be used with on the package, so there are no mistakes. When touching meat or fish, the cooks wear a special apron and always wear disposable gloves. When breaking eggs, the cooks put them in a small container one at a time to make sure there are no shells or blood in them before moving them to a larger container. You can see a quiz taking place at 4:25 in the video. Check it out! 6. Cooking (The video 5:06) In Suginami, even large quantities of vegetables are cut by hand one by one. This process brings out the flavor of the vegetables. Rice is also cooked at the school and served fresh. One pot of rice can serve 80 people. Source :YouTube screenshot There's a second quiz at 5:52 and 7:28 in the video. The quiz is about the equipment that is essential for making fried bread or a large amount of curry. Hamburgers and fish are cooked one at a time, using a steam convection oven that allows for a variety of cooking methods, including steaming and baking, as well as grilling. 7. Allergy Check (8:39) Children with allergy are provided an allergy-free meal. They check very carefully and make sure that there will be no mistake. 8. Taste-testing (9:11) 30 minutes before serving school lunch, the principle of the school checks the taste, quantity, if it's cooked adequately and checks for foreign objects. 9.Distribution (9:46) The food is weighed according to the number of people in the class and distributed. 10. Lunchtime (10:14) The students come and pick up their meals from the cart and lunchtime begins. You can see the completed lunch in the video around 10:29. 11. Clean up (10:55) After lunch, the dishes are washed in the dishwasher and then placed in a hot-air sterilized storage unit. Summary of Japan's School Lunches Source :YouTube screenshot In this video, we introduced how school lunches are prepared in Suginami, Tokyo. You can see interviews with one of the school cooks at 11:20 in the video, and hear what their job means to them. What was your favorite thing on the school lunch menu? Pizza? Rice? Noodles? If you still haven't yet, be sure to check out the video to learn all about Japan's school lunches! 【Official Website】School Lunch Suginami Official Website https://www.city.suginami.tokyo.jp/kyouiku/gakko/1007751.html