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Video article 4:10
Easy to Make Japanese Curry Udon Using Leftover Curry From the Day Before! Here's a Recipe for Curry Udon That You Can Easily Prepare at Home!
Food & Drink- 20 plays
- YouTube
This video, titled "Curry Udon Recipe - Easy to Make Japanese Style Curry Udon Using Leftover Curry" (残ったカレーで簡単に出来る和風カレーうどんの作り方 |Curry Udon recipe), was released by "otakufoods." The video shows how to make curry udon noodles from leftover curry. Many children and adults love curry, but it tends to have leftovers the next day. The method introduced in the video is a quick and easy way to make delicious curry udon noodles. Another key to the deliciousness of the curry udon noodles is to thicken it with potato starch. After adding fried tofu and green onions it becomes a must-try dish! Check it out in the video! -
Video article 1:57
Beautiful artistic cross-sections! Video of how to make a decorative sushi roll, the Shikai Maki, in this video! Want to add a gorgeous dish to your celebration or party?
Food & Drink- 25 plays
- YouTube
This video was published by Bidelicious - Delicious Videos - and it's perfect for celebrating! This is the video of "Shikai Maki Sushi", a decorative sushi roll that is artistic and gorgeous. This video shows how to make "Shikai Maki", a decorative sushi roll. A decorative roll creates a beautiful pattern on the cross-section of the sushi roll. In addition to patterns called "crafted sushi" such as the "Shiomi Maki" shown in this video, animals and characters can also be created on the cross-section. This popular sushi dish is enjoyed by both adults and children, and is often presented at seasonal events. If you prepare the ingredients and watch the video to confirm the instructions, you can make the "Shiomi-roll", so why not give it a try? -
Video article 10:00
Close to Yushima Tenmangu, Tokyo! The Delicious Juhachiwari Soba Made by the Soba Master of "Juhachiwari Soba"!
Food & Drink- 31 plays
- YouTube
Pray for Success in Yushima, Tokyo! A Look at Juhachiwari Soba! This video shows the delicious, two-color "juhachiwari soba" made at "Juhachiwari Soba." Normally, when making soba, buckwheat flour and wheat flour that serves as a binder are added, but soba made only with buckwheat flour is called "Juwari Soba," and soba made with 80% buckwheat flour and 20% flour is called "Hachiwari Soba" (8割蕎麦, lit. "80% soba"). The owner of Juhachiwari Soba makes his Juhachiwari Soba (十八割蕎麦) with both Juwari soba and Hachiwari soba, creating beautiful two-colored noodles. You can see him mixing the two types of soba and cutting the noodles in the video as well. This shop is located near Yushima Tenjin Shrine (Yushima Tenmangu Shrine) in Tokyo, one of the most famous power spots in the city, and has been frequently featured on Japanese tv. Be sure to check out the delicious soba in the video! ◆Juhachiwari Soba Store Information◆ 【Address】2-33-6 Yushima, Bunkyo City, Tokyo 【Access】10 minutes from JR Okachimachi Station / A 3-minute walk from Yushima Station off the subway 【Fee】¥110+ 【Hours】[Mon~Fri] 11:30~15:00(Last order) 17:00~21:00 (Reservation required for parties of 4 and up) / [Sat/Sun/Holidays] 11:30~15:30 (Last order) / ※Open Late on New Years 【Closures】Irregular 【Parking】None 【Tripadvisor】Juhachiwari Soba https://www.tripadvisor.com/Restaurant_Review-g1066442-d7489543-Reviews-Juhachiwari_Soba-Bunkyo_Tokyo_Tokyo_Prefecture_Kanto.html -
Video article 11:42
Using a Naga Hibachi, Which Was Popular Among the Common People in the Edo Period, You Can Drink Sake While Cooking! Enjoy some warmed sake and leeks!
Food & Drink- 18 plays
- YouTube
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! -
Video article 7:18
Learn How to Make Kyushu Nagasaki-Style Sara Udon at Home! Have a Good Time With the Whole Family or Enjoy It as a Snack!
Food & Drink- 20 plays
- YouTube
This video, released by "Muscle Chef's Simple Recipes, Fish Cuisine" (筋肉料理人の簡単レシピ、魚料理), is titled "How to make Nagasaki-style Sara Udon, a large plate of noodles for everyone to eat and also a great snack with spirits!" (長崎風皿うどんの作り方、皆で食べる大皿盛り、お酒のつまみにもいけます。). This video introduces how to make Nagasaki-style Sara Udon, a dish of fried, crispy, thin noodles with a thick sauce on top. Nagasaki-style Sara Udon is a standard menu item served at family gatherings in Nagasaki and is very popular not only among children but also among adults as it pairs well with spirits. It's a memorable dish that conjures up images of a table full of friends and family. The video shows you how to make the dish for 6 people. Try making Nagasaki-style Sara Udon with crispy thin noodles and plenty of vegetables on your own! -
Video article 13:45
Recreating the Melt-in-Your-Mouth Chashu From a Popular Ramen Restaurant at Home? If You Want to Eat Delicious Ramen Noodles at Home, You Need to Know This Chashu Recipe!
Food & Drink- 15 plays
- YouTube
This video, titled "[Chashu] How to Make the Chashu Pork of a Popular Ramen Restaurant! [Barbeque Pork] [Ramen] [Boiled Pork] [Stockpot], [Petitlucky] Vol. 3. #StayHome #WithMe #TogetherAtHome" (チャーシュー】人気ラーメン店のチャーシューの作り方教えちゃいます【焼豚】【ラーメン】【煮豚】【寸胴】【プチラッキー】Vol.3 #StayHome #WithMe #家で一緒にやってみよう), was released by "COCOCOROチャンネル." One of the most essential ingredients in Japanese ramen is the chashu. Ramen from famous restaurants are served with only the finest chashu, which will have you grinning as you eat it. In this video, the chef at PetitLucky shares his recipe for making delicious chashu that you'd find at a restaurant, at home. It may take a little bit of work, but you'll be able to make your own delicious ramen in no time! If you want to make amazing Japanese ramen in your own home, take a look at this recipe for chashu! -
Video article 8:05
A Complete Recreation of the Flavors of the Long-Established Yokohama Restaurant "Ota Nawa Noren"! How to Make Beef Hot Pot With Miso Base!
Food & Drink- 18 plays
- YouTube
This video, titled "牛鍋-Gyunabe-Japanese food【江戸長火鉢 62杯目】," was released by "てこ蔵・TEKOZO." Beef nabe (hot pot), a dish that originated in Yokohama, is a dish in which beef is cooked in a hot pot with sweet miso sauce, similar to sukiyaki. This video shows how to make beef hot pot while referencing the famous restaurant "Ota Nawa Noren" in Yokohama. The recipe for miso sauce is made with 5 tablespoons of miso, 2 tablespoons of sake, 2 tablespoons of mirin, and 1 tablespoon of sugar, and heating it over low heat for about 20 minutes. The beef is placed in a pot with beef fat and dashi broth, then scallions, tofu, shirataki, mushrooms, and other ingredients are added. Finally, garland chrysanthemum is added to complete the dish. When you are ready to eat it, you can put it in a beaten egg. As you can see in the video, this dish goes great with beer! -
Video article 9:46
Try Nagoya's Local Gourmet Noodle Dish, Miso Nikomi Udon, at Home! Recreate the Taste of the Long-Established and Popular "Yamamotoya Honten"!
Food & Drink- 28 plays
- YouTube
This video, titled "Miso Nikomi Udon - A Taste of Yamamotoya Honten's Long-Established Udon Noodles" (味噌煮込みうどん♪ ~老舗の山本屋総本店の味を再現~), was released by "papadesuyo777." In this video, they recreate the flavors of Yamamotoya Honten, a long established restaurant that makes Miso Nikomi Udon, a Nagoya specialty. Yamamotoya Honten has been famous in Nagoya since the Taisho era (1912-1926) for its Miso Nikomi Udon noodles. In this video, in order to recreate the taste of Yamamotoya Honten, the noodles are made by hand from medium strength cake flour. Not only does it show how to reproduce the flavor of Yamamotoya Honten's noodles, but it also shows the cooking in detail. At the end of the video, you can see the details of the recipe. Check out the video to see how it is made! -
Video article 7:28
An Easy and Delicious Udon Recipe. From How to Make It to How to Serve It!
Food & Drink- 24 plays
- YouTube
This video, titled "Quick and Easy. 10 Popular Udon Recipes" (簡単お手軽。人気のうどんレシピ 10選), was released by "macaroni | マカロニ." In this video, you'll find a selection of easy-to-prepare udon recipes. The recipe is taught by culinary researcher "Karikuru." In the video, you can see 10 different recipes using ingredients that are easy to find. You can make a different dish with the same ingredients just by changing the seasoning, and you'll see how one idea can expand your scope of cooking. Some of the recipes can be made in a microwave oven, which can be useful for when you're busy. Check out the video! -
Video article 10:33
What Does "Red Sea Urchin" Taste Like? At This Japanese Restaurant, You Can Savor Sea Urchin and a Variety of Other Seafood to Your Heart's Content!
Food & Drink- 31 plays
- YouTube
This video, titled "[RARE RED SEA URCHIN] Sushi Making! Can only get about 10 in a day.," was released by "きまぐれクックKimagure Cook." Sushi and other types of seafood are popular in Japan, but at a typical sushi bar or Japanese restaurant, you'll find mostly seafood such as tuna, bonito, and salmon roe. In this video, you can see how the rare red sea urchin is prepared and eaten as sushi or cooked over a flame. The red sea urchin is so rare that you can dive for a day and find only about 10 of them. There are only a few Japanese restaurants that serve red sea urchin. If you have the opportunity to try it, we highly recommend it! -
Video article 5:29
Learn How to Make Tsuyama Horumon Udon, a Local B-Grade Gourmet From the Tsuyama Region of Okayama Prefecture! Just a Little Bit of Yakiniku Sauce With Horumon, Vegetables, and Udon Noodles! An Easy but Super Tasty Recipe!
Food & Drink- 17 plays
- YouTube
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! -
Video article 3:06
Editing Supervised by Hattori Nutrition College! Check Out How to Prepare and Cook Eel in This Video!
Food & Drink- 20 plays
- YouTube
How to Process and Cook Eel! This video, supervised by Hattori Nutrition College in Tokyo, teaches you how to prepare and cook unagi (eel). The video shows how to process and cook eel from 0:17. 1 Place the eel in ice water 2 Sever the backbone of the eel 3 Place the eel on its side with its back facing you and pin the head in place 4 Cut along the backbone of the eel 5 After its opened, remove the innards 6 Place the blade between the body and backbone of the eel, cutting the backbone from the body, and then slice the tail 7 Remove any meat covered with blood and then remove the head 8 Make a shallow cut along the abdomen of the eel to open it up further 9 Cut it into easily skewerable pieces Next is skewering, shown from 1:47. 1 Insert the skewers directly from the side of the slices 2 Since the meat near the tail end is thinner, stick the skewer through the skin You can check out the video to see the actual steps in action. -
Video article 10:57
Take a Look at the Amazing Skills of This Chef as He Flays and Grills Eel Effortlessly! An Introduction to the Process of Making Kabayaki at Kawatoyo, a 100-Year-Old Eel Restaurant in Narita, Chiba
Food & Drink- 21 plays
- YouTube
This video, titled "Turning Live Eel Into Kabayaki! The Impressive Skills of a 100 Year Old Establishment" (活きたうなぎが蒲焼きになるまで。創業100年の早業がお見事), was released by "Ante." This video introduces the chefs of Kawatoyo, a 100 year old restaurant in Narita, Chiba Prefecture. First, the slippery, live eel is beaten on a large ginkgo tree cutting board and opened in a flash. It is then grilled unseasoned and dipped in a secret sauce infused with eel extract and grilled slowly. You can almost smell the aroma from the screen. The grilled eel kabayaki is soft and fluffy and can be easily cut with chopsticks. Check out the delicious kabayaki at the end of the video! -
Video article 6:30
Tokyo Shiba Tofuya Ukai - A Tofu Specialty Store in Minato, Tokyo. Enjoy Delicious Food and a Beautiful Japanese Garden in the Middle of the City!
Food & Drink- 39 plays
- YouTube
Introducing Tofuya Ukai in Minato, Tokyo This video, titled "[Japanese Cuisine] Tofuya Ukai (【和食】とうふ屋うかい Touhuya Ukai), was released by "美味しんブログ Delicious blog." Tokyo Shiba Tofuya Ukai, shown in the video, is a tofu specialty store with a marvelous garden in Tokyo Tower located in Tokyo's Minato Ward. It's rare to find a tofu specialty store; however, their charm is their delicious food and gardens and also the surrounding scenery unique to the city. The Japanese dishes pair well with sake, and it's a place that we highly recommend checking out if you have the chance. Now, let's take a look at Tofuya Ukai! The Tofuya Ukai Monthly Course Shown in the Video Source :YouTube screenshot The video shows the monthly course at Tofuya Ukai, so we'll be introducing it to you here. ① Appetizer The 1st item on the course, which can be seen from 2:27 in the video, is abalone and somen (thin noodles), a Japanese lantern filled with bayberry, seared pressed sushi, and shrimp karasumi. It's a luxurious menu from the get-go! ② Specialty Age-Dengaku The 2nd item on the course, seen from 3:03 in the video, is the famous age-dengaku, a type of deep fried tofu. It can be enjoyed even more by eating it with the finely cut white leeks that come with it. ③ Minced Shrimp Dumplings The 3rd item on the course, which can be seen from 3:26 in the video is a minced shrimp dumpling. Don't let its appearance deceive you as this dish is bursting with flavor. Source :YouTube screenshot ④ Kamo Eggplant with Sesame Sauce The 4th item on the course, seen from 3:35 in the video, is Kamo eggplant with sesame sauce. The eggplant with sesame sauce has a simple appearance but is made from carefully selected ingredients and has a powerful taste that makes it not the least bit inferior to other dishes. ⑤ Specialty Tosui Tofu The 5th item on the course, seen from 4:09 in the video, is the famous specialty Tosui Tofu. Once you try this tofu, you'll never be satisfied with any other tofu. ⑥ Special Selection Charcoal Grilled Wagyu Beef The 6th item on the course, seen from 4:17 in the video, is the special selection charcoal grilled wagyu beef that has been luxuriously grilled over charcoal. The delicious charcoal grilled wagyu beef pairs unexpectedly well with wasabi. ⑦ Ayu Rice The 7th item on the course, seen from 5:17 in the video, is, ayu rice, in which ayu (sweetfish) has been expertly cooked in rice. The set of simple but delicious ayu rice and miso soup warms and heals the body from the core. ⑧ Fig The 8th item on the course, seen from 5:38 in the video, is the dessert item, fig. You can eat one after the other, with the figs having a strong sweet taste. This monthly course is ¥14,200 including tax. Summary of Tofuya Ukai Photo:Teppanyaki meat In this article we introduced "Tokyo Shiba Tofuya Ukai." Not only can you enjoy course meals at this tofu specialty restaurant, but you can also buy souvenirs as well. Be sure to check them out when you visit if you're looking for gifts for friends and family. Many of the items have a rustic Japanese atmosphere about them. The kaiseki cuisine centered on the tofu of the well-known restaurant Tofuya Ukai is packed with flavors that represent the spirit of Washoku. The menu is also quite extensive, and all seats are non-smoking with private rooms available for reservation. That being said, you can feel at ease even when coming with children. In addition to the Tokyo Shiba branch introduced in the video, "Tofuya Ukai" also includes Kawasaki's "Tofuya Ukai Saginuma Branch" and Tokyo Hachioji's "Tofuya Ukai Owada Branch." The Ukai Group includes Ukai Toriyama, Ukai Chikutei, Ginza kappou ukai, “Roppongi kappou ukai, Roppongi Ukai-tei, Hachioji Ukai-tei, Ginza Ukai-tei, Omotesando Ukai-tei, Yokahama Ukai-tei, Azamino Ukai-tei, Grill Ukai Marunouchi Branch, and Le Poulet Brasserie Ukai, with many restaurants being operated in the outskirts of Tokyo. Consider checking these out as well Tofuya Ukai offers hospitality in all its forms, from the food, to the Sukiya-style architecture that retains a chic Edo feel, to the garden that changes its appearance in each of Japan's beautiful four seasons. If you're thinking of traveling to Tokyo, consider making reservations! ◆Tokyo Shiba Tofuya Ukai|Restaurant Overview◆ 【Address】4-4-13 Shiba Koen, Minato-ku, Tokyo 【Directions】 A 5-minute walk from the Akabanebashi Exit of Toei Oedo Line Akabanebashi Station A 9-minute walk from the #1 Exit of Tokyo Metro Hibiya line Kamiyacho Station A 7-minute walk from the A4 Exit of Toei Mita Line Shiba Koen Station A 20-minute walk from the North Exit of JR Hamamatsucho Station 【Hours】 Weekdays 11:45 - 15:00, 17:00 - 19:30 Saturday・Sunday・Holidays 11:00 - 19:30 【Telephone】03-3436-1028 【Official Website】Tokyo・Shiba Koen Tofu Kaiseki Cuisine "Tokyo Shiba Tofuya Ukai" https://www.ukai.co.jp/english/shiba/ 【Yelp】Tokyo Shiba Tofuya Ukai https://www.yelp.com/biz/%E6%9D%B1%E4%BA%AC-%E8%8A%9D-%E3%81%A8%E3%81%86%E3%81%B5%E5%B1%8B%E3%81%86%E3%81%8B%E3%81%84-%E6%B8%AF%E5%8C%BA?osq=Tofuya+Ukai -
Video article 5:27
Enjoy a Drink Over Some Monjayaki, a Local Food in Downtown Tokyo! How Difficult Is It To Make Monjayaki? Check Out This Video To Find Out How It's Made and How To Eat It!
Food & Drink- 28 plays
- YouTube
Introducing Monjayaki – The Soul Food of Downtown Tokyo! This video, titled "How To Make 'MONAJAYAKI' With Spicy Caviar - Japanese Street Food," was uploaded by Ante. It introduces monjayaki, a soul food of Tokyo. Monjayaki is a local food in the suburbs of Tokyo where the delicious pancake-like food is cooked over a teppan. Monjayaki is similar to okonomiyaki, but it's characterized by the fact that it does not solidify on the griddle after being heated. Monjayaki was originally loved as a snack by children. However, over time, more and more ingredients were added, and it became a popular dish among adults as well. In this article we’ll introduce monjayaki! How to Make Monjayaki Photo:How to make monjayaki In this article, we'll show you how to make monjayaki by following the video of the traditional Tsukishima Monjayaki restaurant "Kondo," which has been in business for 70 years. Start by oiling a hot teppan, as shown at 0:06 in the video. Then, put finely chopped vegetables, the flour and water mixture, and your favorite ingredients, such as tenkasu, on the griddle. The most popular toppings for monjayaki are mentaiko (spicy cod roe), mochi (rice cakes), cheese, baby star ramen, boneless pork rib, kimchi, beef tendon, corn, squid, and sakura shrimp. Open the middle of the ingredients and make a ring of cabbage around it to form a bank. Place the mentaiko, the main ingredient, in the open space in the middle. Then, mix the mentaiko and dashi batter thoroughly, as shown at 0:55 in the video. When the mentaiko is cooked and begins to change color, toss it with the surrounding cabbage. Finally, use a spatula to finely chop the ingredients, as shown at 1:33 in the video. Finish with a cheese topping, and when it melts, it's ready! It takes less than three minutes to complete, so if you're looking for a quick, delicious snack, then monjayaki is the way to go! You can eat it with chopsticks, but when it comes to monjayaki, eating it with a small spatula and pairing it with beer or other alcoholic beverages is the most common way it's enjoyed among adults. Another popular way to eat it is to grill sausages and butter corn with soy sauce on the griddle together, as can be seen at 3:25 in the video. Monjayaki Across Japan Photo:Monjayaki from Tsukushima Kondo, Tokyo 1. Popular Monjayaki in Tokyo There are many long-standing monjayaki restaurants in downtown areas such as Sumida, Koto, Daito, Katsushika, Adachi, and Arakawa. The most famous tourist spots are Tsukishima (Kondo) in Chuo, Tokyo, and Asakusa in Taito, Tokyo. Nishinaka-dori in Tsukishima, Chuo, Tokyo is often called "Monjayaki Town" and "Monja Street" and is typically crowded with tourists. 2. Monjayaki in Gunma Besides the usual cabbage, monjayaki in Gunma is characterized by its small amount of ingredients and the fact that it's seldom cooked. It's even said by some that monjayaki originated in Gunma Prefecture, where udon flour, which was left over from the production of udon, a local specialty, was mixed with water and then grilled. In Isesaki, in the southern part of Gunma Prefecture, the origin of Isesaki's monjayaki is said to be when children mixed udon flour and water, added soy sauce, and grilled it on a teppan as a snack. 3. Ashikaga Monjayaki in Tochigi Monjayaki in Ashikaga, Tochigi, is similar to monjayaki that can be eaten at snack shops. It's made of flour and water only, with a very watery material, and is cooked thinly like a crepe. Leftovers are sometimes left to harden before being eaten as "senbei." Summary of Monjayaki, a Historical Japanese Snack Photo:Monjayaki There's an illustration of something called "Monjiyaki-ya" (文字焼き屋) in the Hokusai Manga published in 1819, and it's believed that monjayaki had already existed by the Edo Period (1603-1868 AD). There are many theories about the origins and roots of the historical dish, but the fact remains that Japanese people love monjayaki and various kinds of monjayaki have been created all over Japan. Using a hot plate makes it easy to enjoy monjayaki, so consider trying it at home! -
Video article 15:53
Pros and Cons of Burner Pads - Camping and Outdoor Activities With a Single Burner
Things to Do Food & Drink- 127 plays
- YouTube
Single Burners for Camping in Japan Japan is experiencing a camping boom, and many campers opt for the easy-to-use single burners when camping. Let's take a look at a video to see what burner pads are and how, if at all, they can make your cooking experience better when enjoying the outdoors. Video Introduction: Single Burners and Burner Pads This video, titled "Should You Buy a Single Burner and Burner Pad Together?" (シングルバーナーとバーナーパッドは一緒に買うべき?), was uploaded by "HAMA." Different Types of Single Burners Photo:A single burner There are two types of single burners: unified and partitioned. The unified type has the burner and gas canister in one unit, making it compact and convenient for cooking for one person. With the partitioned type, the burner and gas can are separated, and the burner is more stable than the unified type, so it's recommended when using a large pot. In addition, there are two types of gas canisters: CB cans and OD cans. CB cans are often used in household gas stoves, and inexpensive ones can be purchased at 100-yen shops all across Japan. The video uses a unified single burner with easily accessible CB cans. The Pros of Using a Burner Pad With a Single Burner Photo:A burner pad In the video, Hama-san from Okinawa goes over whether or not you should use a burner pad with your single burner. As you probably already know, a single burner is a small gas stove that can start a fire. It's a piece of outdoor equipment that can easily be used to boil water and cook food when camping or enjoying other outdoor activities. However, using a single burner by itself has some disadvantages, such as not distributing heat well, resulting in burnt pots and pans, as well as being unstable when used with larger pans. This is where burner pads come in. The main feature of a burner pad is that it converts the flame into a more evenly distributed source of heat. This makes it possible to cook dishes like curry, which requires heat be increased gradually, without burning the food. [Video] 4:35 - Using a Burner Pad In the video, you can see how gyoza (Japanese dumplings) are cooked. By using the burner pad, the gyoza are evenly browned and look delicious! [Video] 12:45 - Cooking Gyoza Beware of Thermal Radiation When Using Burner Pads Photo:A single burner The burner pad used in the video is a burner pad by Uniflame, made with a stainless-steel frame and a special heat-resistant steel mesh. The burner pad distributes heat and allows the user to adjust the strength of the flame to suit their needs. However, it's recommended that you cook over low heat because the thermal radiation can damage utensils and also heat up the gas can. Thermal radiation can also occur when using larger cookware, such as frying pans. Although not shown in the video, there are heat shielding tables for single burners. Consider checking them out as well! Should You Buy a Burner Pad for Your Single Burner? Summary The burner pad, which more evenly distributes the heat of a single burner, expands the range of cooking recipes you can prepare. Some campers use single burners without a burner pad when boiling water and with a burner pad when cooking. The less burnt-on food, the easier it is to wash your cookware. If you're thinking about purchasing a burner pad, be sure to use this video/article as a reference! -
Video article 21:39
Dojo Loach Hot Pot Has Been a Local Specialty in Old Town Asakusa for a Long Time! Watch as This Chef Turns These Energetic Little Fish Into Top-Notch Cuisine!
Food & Drink Traditional Culture- 515 plays
- YouTube
Dojo Loach Hot Pot at Tatsumi-Ya (たつみ屋), a Famous Restaurant in Asakusa! Dojo loach hot pot, which is famous as a traditional Japanese old-town dish, comes into season from spring to summer. The area around Kaminari-mon Gate, in particular, is full of famous dojo-hot-pot restaurants and hot-pot pubs surrounding a sunken hearth with a downtown feel that is still very much alive today. This video introduces Tatsumi-Ya, a traditional restaurant in old town Asakusa that serves dojo loach hot pot, as well as the cooking process for this traditional Japanese cuisine. As a famous dojo-hot-pot restaurant, Tatsumi-Ya has been loved by intellectuals and sightseers for years. Just looking at the crunchy dojo loach karaage and dojo loach hot pot is enough to get your mouth watering. Watch this video to learn all you need to know about the delicious dojo loach hot pot! The Origin and History of Dojo Loach Hot Pot Source :This article Video When did people start eating dojo loach hot pot? Dojo loach, an exceptionally resilient river fish, was an important source of protein for local residents, referred to as "Edokko" (江戸っ子), in the town of Edo (Current day Tokyo) thanks to its well-developed waterways. There were many pilgrims around Sensoji Temple (浅草寺 Sensoji), the oldest temple in Tokyo, and the local people in Asakusa welcomed them with dojo loach dishes, using the dojo loach from the Sumida River (隅田川, Sumidagawa), formerly the Arakawa River (荒川, Arakawa). This is said to be the origin of dojo loach hot pot. In 1806, dojo loach hot pot started to be written "どぜう" (typically pronounced dozeu) instead of its original name "どじょう" (Both are pronounced "dojo"). The origin of this change is said to be Echigoya Sukeshichi (越後谷助七), the founder of Komagata Dojo (駒形どぜう), one of the most popular restaurants in Asakusa. When his restaurant burned down in the Great Fire of Edo, he thought a store name using four characters would bring ill fortune. Because of this, instead of four characters, he spelled his store name with three characters. The number "4" is pronounced "shi" in Japanese, and traditionally it is also connected with the word “death” (死) in Japanese, which is pronounced the same. The Menu and Recipe of Tatsumi-Ya Source :This article Video Dojo loach hot pot has three main cooking styles. Given the fact that it goes by 3 different names- dojo loach nabe, Edo-Nabe (江戸鍋), and Edomae-Nabe (江戸前鍋), we can tell that it was a very famous dish in the city of Edo. The first cooking style is called "Maru-Nabe" (丸鍋). This involves putting live dojo loach into a container of Japanese sake and covering it with a lid. When the dojo loach stop kicking, they are placed on a round iron plate with lots of green onions and eaten with seasonings, such as Japanese pepper and Shichimi-Togarashi (七味唐辛子), a chili pepper spice. In this video, you can watch the live dojo loach getting quieter and quieter in a container of Japanese sake around 1:53. Be sure to check it out! The second style of recipe is called "Nuki-Nabe"(ぬき鍋); a hot pot dish similar to sukiyaki. This method involves cutting the dojo loach open along the back, and cooking it with burdock roots. The third and most popular style of dojo loach hot-pot is called "Yanagawa-Nabe" (柳川鍋). This involves dropping eggs in Nuki-Nabe and stewing everything together. What these styles have in common is not just dojo loach; all of these methods involve stewing dojo loach with tofu and green onions. In the introductory video of Tatsumi-Ya’s dojo loach dishes, the chef shows how to cook dojo loach hot pot. You can see this at 14:52. You can also see people eating the cooked dojo loach hot pot with lots of chopped onions over fluffy eggs. It looks like it pairs nicely with white rice as well. In addition to the hot pot dishes, another famous dish is dojo loach karaage. This involves putting flour on live dojo loach and then deep-frying them. This can be seen at the beginning of the video. Tatsumi-Ya’s Dojo Loach Hot Pot: The Stamina-Boosting Dish to Beat the Heat! Dojo loach dishes in Asakusa are a common theme in the summer, but you're probably wondering why people would want to eat hot dojo loach dishes in the warmest season of the year. First, dojo loach is a stream fish, so it has a unique smell. To get rid of the smell, chefs often cook dojo loach with burdock roots. Since burdock roots are very hard, they must be stewed in a nabe pot to make them softer and easier to eat. Another reason for this comes from a traditional Japanese trick for staying cool in summer. After working up a sweat, the cool evening breeze allows us to cool our bodies. Around 18:09 in the video, you can see a piping hot dojo loach hot pot dish. Look at all the mouth watering goodness! Summary of Dojo Loach Hot Pot in Old Town Asakusa Source :This article Video Dojo loach dishes have been very popular among local people since the Edo period. This video shows how to cook dojo loach dishes by the chefs of Tatsumi-Ya in old-town Asakusa, Tokyo. Dishes like this are eaten less often these days, but if you're looking to boost your stamina to survive the hot summer in Japan, then you've got to try the dojo loach dishes at the famous Japanese restaurant "Tatsumi-Ya" in Asakusa! It’s also fun to watch the chef's amazing knife skills. Be sure to take a look at the video to see all the amazing dojo loach dishes! 【yelp】 TatsumiYa https://www.yelp.com/biz/%E3%81%9F%E3%81%A4%E3%81%BF%E5%B1%8B-%E6%B5%85%E8%8D%89%E5%BA%97-%E5%8F%B0%E6%9D%B1%E5%8C%BA?osq=%E3%81%9F%E3%81%A4%E3%81%BF%E5%B1%8B -
Video article 15:04
Sea Urchin - A Popular Ingredient in Japanese Cuisine! Watching the Cooks Quickly Process the Finest Sea Urchins and Serve Them While They're Fresh Will Get Your Stomach Pumping!
Food & Drink- 103 plays
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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! -
Video article 6:36
Wake, Okayama’s Local Seasonal Feast. Introducing Traditional Mitten Crab Fishing, Mitten Crab Recipes, and the Mitten Crab Dish “Kakemeshi”!
Food & Drink- 296 plays
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Mitten Crab Fishing and Mitten Crab Kakemeshi! The video(岡山・和気町に伝わるモクズガニ漁に密着「ズガニのかけ飯」の味は) closely covers Keiji Mandai from the Yoshiikawa Southern Fishery Cooperative, who runs a mitten crab fishing business in Wake, Okayama in Japan's Chugoku. The title of the video roughly translates to “Japanese mitten crab fishing In Wake, Okayama. Mitten crab fisheries and a taste of Kakemeshi." Kenji Mandai is a veteran fisherman with 70 years of experience. Mitten crab is called "Zugani" by the local people and it is used in the local special dish “Zugani Kakemeshi.” Please watch the video to see some of the characteristics of mitten crab fishing, or to check the recipe for Zugani Kakemeshi. Mitten Crab Fishing Photo:Mitten crab Mitten crabs are found in the river and the local people call it “Zugani.” The mitten crab is part of the crustacean species. Its carapace is 7-8 cm, and it weighs around 180g. The fishing process is actually quite easy as well. Being nocturnal, mitten crabs usually stand still in between rocks. Knowing this, fisherman put net traps into the river and the mitten crabs have a tendency to just walk inside them. That's it! If you want to see this in action, take a look at the video starting from 0:16. Mitten crab fishing peaks in the fall since the crabs travel down the river to breed. They're packed with meat during this time of the year so it's definitely the best season to try them. If the crabs legs crabs are yellow, that means it's a lunker! Unfortunately, because their size is relatively small and it takes time and effort to cook, there are fewer and fewer people eating mitten crabs nowadays . As a result, not many fishermen are involved in mitten crab fishing, and the tradition has been on a steady decline. What Is Mitten Crab Kakemeshi? Recipes and Popular Ways to Cook Mitten Crab Source :YouTube screenshot Mitten crab kakemeshi is loved by the local people in Wake, Okayama and a feast is held during the rice harvesting season in the fall. After cooking vegetables in a pot, chop up the mitten crabs (including the shells), and strain the crabs using a strainer. In order to get the best tasting crab, it is best to spend time chopping up the crab as finely as possible. The shell of the crabs used to be the main source of protein for the people of Wake. After seasoning the soup with soy sauce, the standard way to enjoy this meal is to put it over rice. Mitten crab kakemeshi has a very rich taste, and you can taste every ingredient. For a more in-depth explanation on how to prepare mitten crab, take a look at 3:16 for the recipe on how to make mitten crab kakemeshi. There are several other recipes using mitten crabs, such as Takikomi gohan (this involves cooking the crab with other ingredients inside of a rice cooker with rice), Tsugani soup, steamed crabs, miso soup, and crab pasta. Mitten crab is a perfect ingredient for both Japanese and western dishes. Also shown in the video at 5:58, the local people cut a steamed crab in half and eat it straight. A Summary of the Mitten Crab Fishing and Mitten Crab Kakemeshi Introduction Photo:Mitten crab Mitten crabs taste the best, and are beefiest in Autumn, and although it has a strong smell, if cooked properly it can become a delicious meal. If you are planning to visit Japan, we recommend trying different kinds of Japanese food to feel the culture of Japan. If this article has got you interested in trying some crab dishes after watching the mitten crab fishing video, there's no better place to get your fill than Wake, Okayama. Although mitten crab fishing has been on the decline, mitten crab is a taste that deserves to be passed down for generations. -
Video article 19:35
The Ultimate in Luxury With the Exquisite Japanese Cuisine, "Teppanyaki"! Your Mouth Will Be Watering From the Exquisite Gourmet Food Prepared Right Before Your Eyes by the Chef!
Food & Drink- 250 plays
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Delicious Teppanyaki Steak! This video, titled “$144 Steak Lunch in Tokyo - Teppanyaki in Japan,” was released by "Aden Films." It introduces the exquisite Japanese cuisine, teppanyaki. Teppanyaki is a popular dish that is loved both inside Japan and abroad. There are many high-end teppanyaki restaurants in Tokyo that continue to offer authentic teppanyaki flavors, and they have gained the attention of many gourmet tourists. No trip to Japan is complete without trying some of the delicious Japanese cuisine at the many popular gourmet restaurants scattered throughout the country. It's good to splurge every now and then, and going to a Japanese teppanyaki restaurant where you can eat delicious Japanese beef steak is one rewarding way to do so. The History and Menu of Teppanyaki Photo:Teppanyaki, Kobe Beef Teppanyaki is a Japanese dish in which ingredients such as steak and other meats, seasonal vegetables, and seafood are grilled on an iron griddle. Teppanyaki is a Japanese dish with a long history that originally started with dishes such as okonomiyaki and monjayaki. At renowned teppanyaki restaurants, the chef will grill the seasonal ingredients right before your eyes, serving only the finest cuts of meat. In the video, you can see how several exquisite dishes are prepared: white fish from 3:39, vegetables such as shiitake mushrooms at 8:01, the main course, wagyu steak, at 11:06, and finally, the closing dish, garlic rice, at 14:44. If you book a course meal at a popular teppanyaki restaurant, you'll be able to enjoy the best in Japanese cuisine. The Masterful Techniques of Teppanyaki Chefs Photo:Teppanyaki Japanese chefs have mastered the art of cooking with seasonal ingredients. At teppanyaki restaurants, you not only get to enjoy the taste of the food, but you also get to sit back and watch the expert knife skills of the chef as he grills up the most delicious teppanyaki dishes. Teppanyaki recipes and menus vary greatly from restaurant to restaurant, so we recommend that you try a variety of teppanyaki restaurants to experience the differences. Depending on the restaurant, you may be able to try noodle dishes or garlic rice as well! Summary of Japan's Teppanyaki Cuisine Photo:Teppanyaki meat If you want to enjoy Japan's unique food culture, or are looking to try some of the delicious flavors of Japan, we highly recommend trying teppanyaki cuisine for lunch or dinner. Some of the more popular teppanyaki restaurants, such as the one shown in this video, are often fully booked, so it's best to make a reservation in advance. -
Video article 17:22
Tonkatsu - A Popular Japanese Dish That Rakes in Customers! A Look at the Crispy, Juicy Dishes of Fujiki Ningyocho in Chuo, Tokyo!
Food & Drink- 162 plays
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The Popular Japanese Cuisine, Tonkatsu! This video, titled "Japanese Food - FRIED PORK CUTLET Tonkatsu Tokyo Japan," was released by "Travel Thirsty." It introduces the popular Japanese dish, tonkatsu. Tonkatsu is one of the most popular gourmet dishes in Japanese cuisine. Fujiki Ningyocho, a tonkatsu restaurant in downtown Ningyocho, Tokyo, is a famous restaurant with a long history where you can enjoy traditional tonkatsu. If you want to enjoy the best in Japanese cuisine, Fujiki Ningyocho is a must-visit tonkatsu restaurant, and has become one of the most popular gourmet spots in Tokyo. How the Popular Japanese Dish, Tonkatsu, Is Made! Photo:Tonkatsu A popular menu item at Fujiki Ningyocho is the standard roast pork cutlet set meal. Fujiki Ningyocho's tonkatsu is characterized by the use of thick slices of pork loin, which can be seen at 0:21 in the video. The pork is sliced into stringy strips with a knife, dipped in flour, beaten eggs, and sprinkled with bread crumbs, and then fried in oil to give it a crispy outer layer. A good tonkatsu is usually served with a generous helping of shredded cabbage. There are many Japanese restaurants in the country that serve delicious tonkatsu, so be sure to try out a bunch to find which one you like best! Popular Menu Items at Fujiki Ningyocho Source :YouTube screenshot Three types of brand-name pork are used at Fujiki Ningyocho: Mizuho Imo pork from Ibaraki Prefecture, Aino natural pork from Mie Prefecture, and Iwachu pork from Iwate Prefecture. The pork is carefully selected for gourmet customers and expertly prepared by professional chefs to make the pork tender and juicy. Fujiki's signature large bone-in tonkatsu, seen at 9:24 in the video, is a gourmet specialty, and the melt-in-your-mouth meat just falls right off the bone. Other popular dishes include pork cutlets and pork sauté prepared with carefully selected ingredients. Summary of the Exquisite Tonkatsu a Fujiki Ningyocho Photo:Tonkatsu In addition to Fujiki Ningyocho featured in the video, there are many more delicious tonkatsu restaurants in Tokyo that have been around since the city's establishment. If you want to experience the Japanese food culture that has become a large part of Japanese culture, stop by Fujiki Ningyocho, a famous tonkatsu restaurant in Tokyo, for lunch! ◆Fujiki Ningyocho|Store Information◆ 【Address】1 Chome-5-14 Nihonbashiningyocho, Chuo City, Tokyo 103-0013 【Access】A 3-minute walk from Ningyocho Station off the Asakusa Subway Line and Hibiya Line 【Hours】[Lunch] 11:30 - 15:30, [Dinner] Mon. – Fri. 17:00 - 22:00, Sat. Sun. Holidays 17:00 - 21:30 【Closures】None 【Parking】None 【Telephone】03-6667-0559 【Yelp】Fujiki Ningyocho (富士喜 人形町) https://www.yelp.com/biz/%E5%AF%8C%E5%A3%AB%E5%96%9C-%E4%BA%BA%E5%BD%A2%E7%94%BA-%E4%B8%AD%E5%A4%AE%E5%8C%BA -
Video article 16:41
Mehari-zushi - A Local Dish of Mie and Wakayama Prefectures! Discover a Style of Sushi With a Long History of Home Cooking!
Food & Drink- 43 plays
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Mehari-zushi – A Local Specialty Loved for Ages This video, titled "vlog|Making "Mehari-zushi," a local dish of Kumano" (vlog | 熊野の郷土料理「めはり寿司), was uploaded by "manospun kitchen and garden." It introduces Mehari-zushi, a local specialty of Wakayama and Mie prefectures and how to make it. Mehari-zushi is a historical local dish that has been handed down from generation to generation in Japan's Kumano region. It is said to be one of the oldest "fast foods" in Japan, and this video will show you how it's made! Follow along with the video and learn how to make this delicious recipe from the comfort of your own home! More About Mehari-zushi, a Specialty of Japan's Kumano Region Photo:Mehari-zushi, a local cuisine from Japan's Kumano Region The name "mehari-zushi," comes from the phrase "Me wo Miharu" (目を見張る), meaning "to open one's eyes wide." This refers to the eye-popping expression made by people who see the size of the snack, one of the things that makes it unique. Rather than sushi, it might be more fitting to refer to mehari-zushi as giant rice balls, or a type of onigiri. The recipe is actually quite simple: pickle leaf mustard in salt and flavor it with a mixture of soy sauce, sake, and mirin (Japanese rice wine). Mehari-zushi has also been designated as an excellent souvenir recommended by Wakayama Prefecture, and is a specialty product of Japan's Kumano region and the Yoshino region of Nara Prefecture. Mehari-zushi bentos are sold in the Kumano region, and are often eaten by people working in the mountains or by farmers. Cut-up pieces of leaf mustard are packed into the balls of rice as well, making it a very flavorful delicacy. Mehari-zushi has been a local specialty for a long time, but it is now being sold in Ginza, Shinsaibashi, and other popular shopping areas in Tokyo and Osaka. The pioneer of this trend is Sohonke Mehariya, established in 1962. Sohonke Mehariya sells traditional Kumano specialty sushi from Wakayama Prefecture, and is famous nationwide for its mail-order and made-to-order services. Mehari-zushi – A Snack of Many Names Photo:Takana (leaf mustard) The main ingredients for Mehari-zushi are white rice, takana (leaf mustard), soy sauce, sake, and mirin (Japanese rice wine). When mehari-zushi was first being made, barley rice was used, but these days, white rice is the preferred choice. In some places, sushi rice is used instead of white rice, giving each region its own unique characteristics. It is simple to make, but you should keep in mind that it takes more than a week to pickle the mustard leaves, so it isn't exactly quick. You can see how mehari-zushi is made starting at 0:35 in the video. Mehari Sushi - Where to Try This Tasty Snack Photo:Kumano Hayatama Taisha Shrine, a World Heritage Site in Wakayama Prefecture For those who find making it at home a little too difficult, you can still enjoy real mehari-zushi at restaurants in Japan. In the vicinity of Kumano Hayatama Taisha Shrine and Kumano Kodo in Shingu, Wakayama, there are several restaurants that serve traditional mehari-zushi. If you're looking to enjoy the authentic atmosphere where this Wakayama delicacy is made, we highly recommend a visit! Summary of Mehari-zushi, a Local Specialty of Wakayama and Mie Prefectures Mehari-zushi is said to be one of the oldest "fast foods" in Japan. As you can see in the video, it's a simple recipe, but it's characterized by the time and effort it takes to pickle the mustard leaf, as well as the depth of flavor, making it the perfect sushi to bring with you when traveling. Be sure to check out the video to learn how to make your own mehari-zushi! -
Video article 6:44
Mt. Takao Beer Mount – Enjoy a Toast With Delicious Food and Drinks and Gorgeous Views at This Beer Garden Located Just 1 Hour From the Heart of Tokyo!
Food & Drink Nature Travel- 51 plays
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Mt. Takao Beer Mount: Video Introduction This video, titled "Solo Drinks at a Beer Garden - Mt. Takao Beer Mount" (おひとりさまでもビアガーデン・高尾山「ビアマウント」で呑む), was uploaded by "furo1010." In the video, furo1010 is shown heading to Mt. Takao Beer Mount. With its beautiful scenery, delicious food, and tasty beer, Mt. Takao Beer Mount is a place you'd want to visit even if you are not a mountaineer or a hiking enthusiast. Be sure to check out the video to see how the buffet-style food and beer, as well as local sake and other beverages, are enjoyed. Mt. Takao Beer Mount – Experience Hospitality at 488 Meters Above Sea Level! A Look at the Event's Nearly 70 Years of History Photo:Mt. Takao Beer Mount (beer garden), Mt. Takao Located in Hachioji, Tokyo, in Japan's Kanto region, Mt. Takao boasts the largest number of climbers in the world. In the summer, the observation deck restaurant, which is adjacent to the Mt. Takao cable car, transforms into Mt. Takao Beer Mount and hosts a beer garden. Mt. Takao Beer Mount is a beer garden that began in 1954 as a film festival and summer evening karaoke contest held to encourage the use of the Mt. Takao cable car and has been ongoing for nearly 70 years. The view from the top terrace of the observation deck restaurant—located 488 meters above sea level—is spectacular, offering a panoramic view from the Tokyo cityscape to the Boso Peninsula during the day. It's also a popular spot on Japanese Instagram for its beautiful night views. Being just an hour away from central Tokyo, you can enjoy delicious food and beverages while surrounded by nature at Mt. Takao Beer Mount. Mt. Takao Beer Mount 2023 – Event Dates, Admission Fees, and More! Photo:Mt. Takao Beer Mount (beer garden), Hachioji, Tokyo Due to the pandemic, Mt. Takao Beer Mount was held on a smaller scale until 2021, but has been held normally since 2022. The 2023 event dates have yet to be released, but if it's held as usual, it will be open from June 15 to October 15. The price for all-you-can-eat and drink is 4,200 yen for adults, 3,900 yen for seniors, 2,700 yen for junior high school students, 1,700 yen for elementary school students, and 500 yen for infants. You can enjoy delicious gourmet food and a wide variety of drinks with an all-you-can-eat and all-you-can-drink course at a reasonable price. Please enjoy it with your family and friends. Food at Mt. Takao Beer Mount – The Perfect Dishes to Go With Your Beer! Photo:The buffet at Mt. Takao Beer Mount (beer garden) Dishes served buffet style will include Japanese, Western, and Chinese menu items. [Video] 2:55 - Buffet-Style Dishes Among the dishes we recommend are local specialties of Hachioj, including salads using vegetables grown in Hachioji and Hachioji Ramen. [Video] 4:00 - Local Specialties of Hachioji, Tokyo The beer goes perfect with the delicious food, and there's beers being served from four major breweries, allowing you to sample a variety of flavors. [Video] 4:13 - Beers From 4 Major Breweries In addition to beer, there's a wide range of beverages, including sake, sours, highballs, etc. Of course, non-alcoholic drinks for children are also available. [Video] 4:52 - A Wide Selection of Alcoholic Beverages Mt. Takao Beer Mount is a great place to enjoy delicious food and drinks, and is recommended for both families and solo guests alike. Information About Wait Times, Crowding, Recommended Seats, Reservations, and More! Mt. Takao Beer Mount has approximately 500 seats and all guests can enjoy the buffet for up to 2 hours. Although there are many seats, the beer garden can be quite crowded on weekends and during the Bon Festival, so be sure to keep this in mind if you're planning on visiting. If you want to enjoy the restaurant without any hassle, we recommend making reservations in advance. Reservations can be made for a minimum of 4 people on weekdays, and for 10 or more people on weekends and holidays. The best seats at Mt. Takao Beer Mount are on the top floor, called the slab. The night views from here are incredible. For those who want to enjoy nature, we recommend the garden surrounded by the forest. You can dine while relaxing in nature. The indoor hall is perfect for rainy or windy days. For rainy days, there's no need to worry, as there is also tent seating set up in the outdoor area. Use the Cable Car for Easy Access to the Mt. Takao Beer Mount Photo:Mt. Takao cable car To get to Mt. Takao, where the beer garden is located, first take the Keio Line from Shinjuku for 53 minutes to Takaosanguchi Station. From Takaosanguchi Station, head to the Kiyotaki Station cable car, a 5-minute walk away. Take the cable car (a 6-minute ride) and get off at Mt. Takao Station to reach the venue. Mt. Takao Beer Mount can also be reached on foot without using the cable car. The food and drinks will taste even better after a nice hike up the mountain! Trail 1 – Hiking Mt. Takao as an Inexperienced Climber/Hiker Source :Hachinavi Mt. Takao Feature Mt. Takao is so famous among mountaineering enthusiasts that around 3 million climbers visit the mountain each year. For those who wish to hike up to the beer garden, here are some recommendations. To get to Takao Beer Mount on foot, we recommend Trail 1. There are seven trails on Mt. Takao: Trails 1-6 and the Inariyama Course. Trail 1 is easy for beginners to climb as most of the course is paved and there are rest areas. It takes approximately 100 minutes to reach the summit and around 60 minutes to reach the beer garden. After a nice workout, why not enjoy the beer garden with some friends in the outdoors? Things to Do Near Mt. Takao There are a number of things to do near Mt. Takao. Below we'll introduce some places we recommend checking out when visiting the area. Takaosan Yakuoin Temple Takaosan Yakuoin Temple is a temple located on Mt. Takao. They have many seasonal events, such as New Years events and Setsubun, and they even have a fire walking event that's held during March each year. The temple is a 20-minute walk from the same cable car used to access the beer garden. Hours: 9:00 am - 4:00 pm Admission Fee: Free Takao 599 Museum A museum with a relax atmosphere that features exhibits relating to the unique ecosystem on Mt. Takao. The museum is located just 4 minutes from Takaosanguchi Station by foot. Hours: April to November: 8:00 am - 5:00 pm (Last admission 4:30 pm), December to March: 8:00 am - 4:00 pm (Last admission 3:30). ※Hours are subject to change due to events. Admission Fee: Free ※Some events/exhibits may have an admission fee Keio Takaosan Onsen Gokurakuyu Keio Takaosan Onsen Gokurakuyu is a natural hot spring located at the foot of Mt. Takao. The facility offers hot springs and massages, as well as restaurants where you can enjoy delicious soba and sashimi after relaxing in the hot springs. The facility is a quick 2-minute walk from Takaosanguchi Station. Hours: 8:00 am - 10:45 pm (Last admission 10:00 pm) Admission Fee (Weekdays): Adults: 1,100 yen, Children: 550 yen (Weekends/Public holidays/Peak season): Adults: 1,300 yen, Children: 650 yen ※Peak season fees apply during the following periods: December 29 - January 3, Golden Week, mid-August, November 1 - November 30, and other dates ※Free admission for children under 3 Mt. Takao Monkey Park & Wild Plant Garden A monkey park on Mt. Takao home to some 70 monkeys. The park also features a garden with walkways made from tree cookies and beautiful autumn leaves in the fall. The park is a 3-minute walk along Trail 1 after taking the cable car to Takaosan Station. Hours: December - February: 9:30 am - 4:00 pm, March - April: 10:00 am - 4:30 pm, May - November: 9:30 am - 4:30 pm Admission Fee: Adults (Junior high school students and older): 430 yen, Children (Ages 3 and older): 210 yen Takao Trick Art Museum A museum full of mind-bending, Egyptian-themed optical illusion art where you can enjoy taking funny photos. The museum receives support from the Egyptian Embassy, and so the souvenir store has popular souvenirs imported directly from Egypt. The museum is a 2-minute walk from Takaosanguchi Station. Hours: April - November: 10:00 am - 6:00 pm, December - March: 10:00 am - 6:00 pm Closed: Thursdays Admission Fee (General): Adults: 1,300 yen, Junior high and high school students: 1,000 yen, Elementary school students: 700 yen, Young children (ages 4 and under): 500 yen (People with disabilities): Adults: 1,100 yen, Junior high and high school students: 800 yen, Elementary school students: 500 yen, Young children (ages 4 and under): 300 yen ※Discounts available for groups. Please see the official website for more information Summary of Mt. Takao Beer Mount Mt. Takao Beer Mount is held both in the summer and in the fall. Last year, it was held from October 19. The atmosphere is quite different during autumn, but just as enjoyable! Also, until the summer beer garden begins, the Mt. Takao Beer Buffet event is held, where visitors can enjoy barbecue cooked on an eco-friendly craft grill imported specially from Denmark. Mt. Takao, is a great place where visitors can enjoy both mountain climbing and gourmet food. Mt. Takao Beer Mount is the perfect for those looking to enjoy a cold beer to beat the summer heat! Relax and take a break from the daily grind and head to Mt. Takao Beer Mount, where you can enjoy nature, tasty food, and satisfying drinks! 【TripAdvisor】Mt. Takao Beer Mount -
Video article 4:05
Amezaiku: The Japanese Art of Candy Sculpting Is a Living Tradition Handed Down Since the Edo Period. Check out the Amazing Craftsmanship in Shaping Maneki-Neko!
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The Traditional Candy Sculpting Art of "Amezaiku Yoshihara" "Fujimaki Select Ginza Store" created this short documentary video in which an artisan of a Tokyo-based shop specializing in Amezaiku, "Amezaiku Yoshihara", demonstrates the traditional candy sculpting. The method for making Amezaiku is laid out in the short video. It's not subbed, but don't worry. The description given in this article will help you understand it, and we'll also explain its history as a popular street performance in Japan during the Edo period(1603-1868 A.D.). An artisan shop in Tokyo specializing in Amezaiku, "Amezaiku Yoshihara" draws even international attention. Not only the demonstrate sales, Yoshihara offers some enjoyable workshops designed to make us get familiar to the traditional art of candy sculpting. Amezaiku - From the Edo Period to the Present Photo:Amezaiku Amezaiku is mentioned in the old texts written during the Edo period. In the old days, Amezaiku artists were selling it on the streets or at festivals. This vestige is still seen today, demonstrated in the sale of Amezaiku at festivals or cultural events, which is commonplace in Japan. Mystical animals or flowers shaped by the artists' hands are particularly entertaining, especially among children. Yoshihara is committed not only to passing on the traditional art, but also to the tastes and qualities of the treats. How to Shape Candy Into a Maneki-neko (Beckoning Cat) Source :YouTube screenshot Amezaiku involves many steps but the whole process is done by hand. 1. The candy base is boiled until it becomes soft, then kneaded and pulled so as to have the proper appearance. (0:05-) 2. The candy ball is then formed into a ball and mounted on a stick (0:56-) Source :YouTube screenshot 3. Using their hands or other tools, the candy ball is then shaped into a cat. This sculpting step should be completed within 3 minutes before the candy cools and hardens again. (1:12-) 4. Heat is then applied using a burner to attach the tiny decorative heart to the cat. (2:06) Source :YouTube screenshot 5. The cat's face is painted with edible coloring. (2:43-) 6. The candy sculpted cat is completed. (3:53-) Information About Amezaiku Yoshihara "Amezaiku Yoshihara" opened in 2008 as the first shop in Japan dedicated to Amezaiku. The popular products such as rabbits, pandas, owls or shiba dogs are also available on their online shop. The price range of these miniature edible craftworks is from 700-1000 yen. How about getting some as a souvenir? they've got more than just ready-made candies as well. You can also pick from their catalogue and the candy maker will make it for you. It is also possible to hire them to demonstrate sales at festivals or events. Yoshihara offers candy sculpting workshops at the Yanaka branch. Participants are instructed to create 3 different Amezaiku crafts in an hour-long workshop. Summary of the Amezaiku Demonstration Video Source :YouTube screenshot In the video, an Amezaiku artist sculpts a Beckoning Cat with expert speed while giving a sales talk. Such conversations are also a part of the entertainment. Watch the video to learn the Japanese candy sculpting process ! ◆Amezaiku Yoshihara Sendagi Main Store◆ 【Address】 Tomoe Biru 1F, Sendagi 1-23-5 Bunkyo-ku, Tokyo (zip 113-0022) 【Access】3 minutes from Tokyo Metro Chiyoda Line Sendagi Station 【Hours】Mon, Wed -Fri 13:00 - 18:00 (the demonstrate sales till 17:00), Sat-Sun & Holidays 10:00 - 18:00 (the demonstrate sales till 17:00) 【Closures】Tuesdays (except statutory holidays that fall on Tuesday) 【Parking】 No dedicated parking lot (There are some paid parkings in the block) 【Telephone No】(+81) 03-6323-3319 【Official Website】Amezaiku Yoshihara https://ame-yoshihara.com/english/