This video, titled "銀閣寺・慈照寺　Ginkakuji Temple," was released by "yamakami kumasan." Ginkakuji Temple (The Silver Pavilion), officially called Jisho-ji Temple, was built by Ashikaga Yoshimasa, the 8th Shogun of the Muromachi period. The two buildings, Ginkakuji Temple and Togu-Do, are designated as national treasures. Kyoto has a Golden Pavilion and a Silver Pavilion, but unlike the Golden Pavilion, which has a golden exterior wall, the walls of the Silver Pavilion are not silver. The Silver Pavilion's calm and serene appearance with a Zen atmosphere is the charm of the building. The beautiful gardens are also a must-see at the Silver Pavilion. It is said that the meticulously shaped sand mound built on Ginsyadan, known as Kogetsudai, was built to allow visitors to view the moon from the garden.

京都の随心院で開催される「はねず踊り」の動画について 「Discover Kyoto」が公開した「Kyoto Festival: Young Japanese Girls Dancing at Zuishin-in Temple (Hanezu Odori)」では、小野小町の恋物語を題材にした「はねず踊り」を紹介しています。 京都府京都市山科区にある随心院で開催される「はねず踊り」の優雅な舞の映像や、「はねず踊り」の歴史を解説されている、とても興味深い内容となっています。 こちら記事では、京都の随心院で開催される小野小町を題材にした「はねず踊り」の魅力や歴史を動画と共に紹介します。 京都の随心院で開催される「はねず踊り」とは？ 京都府京都市山科区の随心院で開催される日本の「はねず踊り」は、小野小町と深草少将との恋物語（百夜通い）を題材にした踊りです。 毎年3月の最終日曜日に開催されています。 三味線や太鼓などの日本の伝統楽器を使ったゆったりした音楽に合わせて、「はねず踊り」を踊ります。 着物の衣装で踊る姿はとても美しく、見るものを魅了します。 ほかにも、今様という平安時代の身分が高い人が踊る舞もありますよ。 日本の「はねず踊り」の題材になっている小野小町には、さまざまな伝説があります。 世界三大美人と言えば、クレオパトラ、楊貴妃、小野小町です。 日本の小野小町は美人で頭が良かったと言われており、深草少将に求愛されていました。 日本の「はねず踊り」の前日には奉納舞が行われます。 随心院の仏様に踊りを奉納する儀式です。 また、随心院では毎年「ミス小野小町コンテスト」が開催され、3人が選ばれます。 選ばれた3人は、「はねず踊り」を始め、随心院のイベントのお手伝いをします。 京都の随心院の見どころは美しい梅園です。 梅の木が約230本植えられており、薄紅色の奇麗な花はとても美しいです。 京都の随心院で開催される「はねず踊り」の情報 京都の随心院で開催される日本の「はねず踊り」は、2018年は約1,800人の方々が訪れました。 「京都市営地下鉄小野駅」から徒歩5分で駐車場も完備されているので、交通アクセスは良好です。 真言宗善通寺派の随心院の本尊は、如意輪観音です。 木造阿弥陀如来坐像や木造金剛薩埵坐像といった日本の重要文化財もご覧になることができます。 また、小野小町のイラストが入った御朱印を貰うことができます。 京都の随心院には「はねず踊り」以外にも、見どころがたくさんあるので気になる方は観光してみてください！ 京都の随心院で開催される「はねず踊り」の紹介記事のまとめ 小野小町の恋物語を題材にした京都の「はねず踊り」。 優雅な美しい舞を楽しむのはもちろん、京都の随心院の境内も魅力たっぷりとお楽しみください。

Red Soybean Natto Video Introduction This video, titled "How to make a Delicious Japanese "Kyo-Natto" Amazing "Natto" Master in Kyoto Japan![ASMR][DELI BALI]," was uploaded by "DELI BALI." This series features Kyo-natto, a popular product in Japan's Kansai region, made by Fujiwara Foods, near Kuramaguchi Station in Kyoto. Check out the video below to see how the delicious Kyo-Natto is made. Red Soybeans - One of the Many Varieties of Soybeans! Photo：3 types of soybeans Did you know that there are many varieties of soybeans? When you hear the word "soybeans," the first thing that comes to mind is probably the common yellow soybean. However, there are actually other varieties of soybeans, including red soybeans, green soybeans, and even black soybeans. Among the many varieties, red soybeans are a rare variety with few farmers growing them. Their nutritional value and flavor are superior to those of other varieties, and they are highly sought after. Different Ways to Eat Red Soybeans One problem many people have with natto is that the soybean skin remains in their mouth even after they've finished eating. The skin of red soybeans is so thin that it easily passes through the teeth, and the texture is pleasant, so the skin does not remain in the mouth. Also, because of its strong umami flavor, many recipes have been published for people who want to taste the full flavor of the bean, such as nimame (boiled soybeans). In addition to the sweet nimame, there are many other ways to enjoy soybeans, such as boiled in salted water, served with rice, or with spinach and tofu dressing. There are many different recipes to try out. In this video, red soybean natto is used as an ingredient. Kyo-Natto - The Creme de la Creme of Natto Source :YouTube screenshot The video introduces Fujiwara Foods, a leading natto manufacturer in Kyoto. In addition to natto made from common soybeans, the company also produces red soybean natto and green soybean natto. Several types of natto, including "Kyo-Natto Otsubu" (京納豆大粒, Large Bean Kyo-Natto) and "Kamogawa Natto" (鴨川納豆, Kamo River Natto), which won an excellence award for five consecutive years at the Japan Natto Competition, are loved by many natto fans. The process of making red soybean natto begins with the artisan's hand washing of the beans. The beans are gently washed by hand and soaked in water until they are about twice their original size. From there, the red soybeans are cooked in a pressure cooker. In the video, you can see the pressure cooker, which is full of Fujiwara Foods' commitment and history. After the beans are cooked, natto bacillus is immediately sprayed on the beans. Before the beans cool down, the natto is packed and left in the fermentation room for another 20 hours before the red soybean natto is finally ready. President Fujiwara says he never liked natto and did not want to take over his family's business. However, he is now known as a natto maker with fans not only in Kyoto but all across Japan. Summary of Kyo-Natto, a Natto Made With Red Soybeans Natto is a food for all genders and ages because of its high quality protein, so much so that it's called "Hatake no Niku" (畑の肉, 'the meat of the fields') in Japan. Furthermore, in recent years, soybeans have been attracting attention from people interested in dieting as a low-sugar food. Natto is made from fermented soybeans, which makes it even more nutritious. However, as the president of Fujiwara Foods disliked natto, it is a food that Japanese people are quite divided about. For those who dislike the smell, using spices such as wasabi, garlic, or curry seems to make it easier to eat. Be sure to give it a try if you dislike natto yourself. Even some natto lovers probably didn't know that there's red soybean natto and green soybean natto, or they may have known about them but have never eaten them. You'd be surprised at how different the different types of soybeans are. Red soybean natto is on a whole different level from regular natto. Be sure to give it a try!

Japan's Traditional Embroidery Restoration This video, titled "Nippon Teshigoto Zukan x Wakoh-sha" (ニッポン手仕事図鑑 × 和光舎), was released by "Nippon Teshigoto Zukan" (ニッポン手仕事図鑑). It introduces the embroidery restoration workshop "Wakoh-sha" in Kyoto City, Kyoto Prefecture. Wakoh-sha is a company specializing in the cleaning of robes worn by monks in Kyoto City, Kyoto Prefecture. After cleaning these robes for a while, they also began to restore the embroidery of "uchishiki," patterned cloth laid on a table or Buddhist altar. This video introduces the work of an embroiderer who specializes in embroidery restoration, a craft rarely seen by the general public. A Closer Look at the Traditional Embroider Restoration of Wakoh-sha Source :YouTube screenshot The uchishiki, a cloth used at Buddhist temples and in Shinto rituals, is what is being restored in the video. Embroiderers carefully cut out the embroidery that was beautifully applied more than 100 years ago, transfer it to a new cloth, and restore the frayed embroidery to its original form, playing an important role in allowing it to be passed down to the present generation. You can see the frayed embroidery before and after repair at 1:55 in the video. Nihon Shishu (日本刺繍), a traditional Japanese craft that restores embroidery, embroiders patterns such as flowers and birds on silk using silk thread, gold thread, and silver thread, and is a historical decorative technique that is also used for decorating kimono and obi. This type of embroidery restoration involves re-stitching gold thread or stitching new thread. This video shows how the embroidery artisans use traditional Nihon Shishu techniques, such as Sagara-nui and Matsuri-nui, without using adhesives, in order to "connect the beauty of the past to the present. The Embroidery Artisan Supporting Traditional Japanese Crafts Source :YouTube screenshot Hisamitsu Imamura, an embroiderer introduced in the video, is still moved by traditional Japanese embroidery, despite being 80 years of age and is trying to improve his techniques. He also focuses on training young embroiderers so that they may inherit Japan's traditional embroidery techniques. The embroiderers who work in the workshop, both experienced artisans and beginners, learn while feeling the beauty of Japanese embroidery, and by repairing it, they find reward in being able to preserve the past. Summary of Japan's Traditional Embroidery Restoration Source :YouTube screenshot No two embroidery restorations are the same; each piece is a once-in-a-lifetime work whose composition changes depending on the condition of the embroidery and the damage the fabric has sustained. As you can see at the end of the video, the delicate work of the embroidery artisans, who put their hearts and souls into each and every stitch, are connecting the beauty of the past to the present.

Buying an Entire Kobe Beef Cattle This video, titled "Buying an Entire Kobe Beef Cattle and Trying All of the Different Cuts at 'Yakiniku Yoshimi'" (神戸牛を一頭買い 多彩な部位を焼肉で堪能できる、和の趣き溢れる京町屋 焼肉 嘉 YOSHIMI), was released by "T-BOX Japan." It showcases the luxurious yakiniku at Yakiniku Yoshimi. The menu item shown in the video is the Kobe beef special assortment of the day. From 0:17 in the video, you can also check out their exquisite yukhoe, bibimap cooked in a stone bowl, and more. The Different Cuts of Kobe Beef Shown in the Video Photo：Tajima cattle The Kobe beef served at "Yakiniku Yoshimi" in Kyoto City, Kyoto Prefecture, introduced in the video, is a brand name of beef that is used when meat from Tajima cattle (Japanese black cattle) produced in Hyogo Prefecture meet certain standards. Kobe beef is well known not only in Japan, but also in Europe and the United States, and has been selected as one of the three major Japanese beef breeds. Kobe beef has many different names in Japanese, sometimes going by the English "Kobe Beef" or "神戸ビーフ" (kobe beef transliterated) "神戸肉" (kobe niku), and "神戸牛" (kobe gyu). All of these mean the same thing, however. The Requirements of Kobe Beef Photo：Wagyu beef There is a clear definition of Kobe beef which refers to beef that has been carefully selected from Tajima cattle. Whether the meat is Kobe beef or not is determined at the time of shipping, which means there is no such thing as live Kobe beef. In addition, only heifers (females that have not yet given birth) and male castrates are recognized as Kobe beef. On top of that, the Beef Marbling Score (BMS) value must be No. 6 or higher, with a carcass weight of 270-499.9 kg for females and 300-499.9 kg for males. Carcasses with flaws are judged by the Kobe Meat Marketing Promotion Council to determine whether they are Kobe beef or not. Check Out the Delicious Kobe Beef in the Video! Photo：Kobe beef, wagyu As you can see from 1:16 in the video, Kobe beef has beautiful and vivid "marbling" with a reddish color, and the meat is characterized by its mildness and richness. Kobe beef is stamped with an image of a chrysanthemum as proof that it is Kobe beef. The name "Kobe Beef" and its logo are registered as trademarks, and in order to use them, you need to have the trademark rights held by the Kobe Beef Marketing and Distribution Promotion Association. Summary of Japan’s Exquisite Kobe Beef Photo：Kobe beef teppanyaki The delicious Kobe beef introduced in the video is enough to make one's mouth water just by looking at it. Kobe beef lunches are also available in Ginza and other areas, so be sure to keep your eyes peeled for delicious yakiniku restaurants! 【Official Website】Yakiniku Yoshimi http://yakiniku-yoshimi.com/

Takekiri Eshiki - The Bamboo-Cutting Ritual of Kurama-Dera Temple! This video, titled "Kyoto Festival Bamboo Cutting Ritual at Kurama-dera (Takekirie)," was created by "Discover Kyoto." The video shows Takekiri Eshiki, a bamboo-cutting ritual at Kurama-dera Temple in Kyoto City, Kyoto Prefecture. The bamboo-cutting ritual has been carried out at Kurama-dera Temple for over 1,000 years, making it one of the oldest rituals in Kyoto. The monks dress in armor donned by the warrior monks of old, and energetically hack away at the thick bamboo stalks. You can hear the cheers from visitors to the temple as the monks perform the ritual. A Closer Look at Kurama-Dera's Bamboo-Cutting Ritual Source :YouTube screenshot The bamboo-cutting ritual is known in Japanese as "Takekiri Eshiki" (竹伐り会式). The ritual originates from a legend that Buen Shonin, a monk from the early Heian Period, was training on Mt. Kurama when a massive snake appeared. Through the power of Buddhism, the monk successfully defeated the snake. During the ritual, 4-meter-long and 10-centimeter-thick green bamboo is likened to the snake from the legend, and two groups of monks wield machete-like blades and compete to slice the bamboo in the shortest amount of time. The event also holds significance in that it expresses an appreciation for water, acts as a prayer to exorcise evil, and promotes triumph of truth. It is a soul-stirring and exciting tradition indeed. More About Kurama-Dera's Bamboo Cutting Ritual Source :YouTube screenshot The event kicks off with a performance by the children, as they dances in front of the main shrine building. Following this, the bamboo-cutting ritual is held by the monks. The Kurama monks are divided into the Omi (近江座, omiza) of Shiga Prefecture and the Tamba (丹波座, tamba-za) of Kyoto and Hyogo Prefectures. The monks who win the race to slice the bamboo pole, crowned the shoubu-giri (勝負伐り), finish the ritual by letting out a quick victory cry while running towards the head temple. It is said that between the Omi and the Tamba (Tanba), the winning region will be blessed with a bountiful harvest. From 4:16 in the video, you can see the monks hacking away at the bamboo stalks. Other Popular Sightseeing Destinations in Kyoto! Photo：A woman with a Japanese umbrella walking through Kifune Shrine If you're visiting Mt. Kurama, definitely take the chance to stop by Kifune Shrine (貴船神社, kifune jinja). After enjoying the beautiful natural scenery at Kifune Shrine, where the deity of water is enshrined, we recommend trying the dining experience over the riverbed! In addition, the views of Kurama-dera Temple and Kifune Shrine during the fall foliage season are also exceptional. There are many other scenic spots in Kyoto, such as Kiyomizu-dera Temple (清水寺, kiyomizu-dera) and Arashiyama (嵐山), so consider dropping by these as well if you get the chance. Summary of Kurama-Dera Temple's Bamboo-Cutting Ritual Photo：Kurama-dera Temple, Kyoto The bamboo-cutting ritual of Kurama-Dera Temple is a magnificent event with a history of more than 1,000 years. If you want to fully experience Kyoto in early summer, head out to the verdant Mt. Kurama and experience Kurama-Dera Temple's bamboo-cutting ritual! ◆Kurama-Dera Temple◆ 【Address】1074 Kurama Honmachi, Sakyo Ward, Kyoto City, Kyoto Prefecture 【Access】Walk from the Kurama Station on the Eizan Electric Railway (叡山電車鞍馬駅) 【Admission Fee】Admission to the temple is free, but entrance to the Reihoden Museum costs 200 yen, and contribution to the protection and upkeep of the mountain is 300 yen. 【Tripadvisor】Kurama-dera Temple https://www.tripadvisor.com/Attraction_Review-g298564-d3444654-Reviews-Kurama_dera-Kyoto_Kyoto_Prefecture_Kinki.html

Traditional Japanese Dyeing and Weaving Source :YouTube screenshot ANA Global Channel aired the video "Artisan of traditional dyeing/Interview - IS JAPAN COOL? CRAFTSMANSHIP" (Artisan of traditional dyeing／Interview - IS JAPAN COOL? CRAFTSMANSHIP（染織家）) featuring female artisan Sarasa Yoshioka. Dyeing and weaving originated in China, India, Rome and Greece, and was introduced to Japan in the 3rd century AD. In the video (2:35), Yoshioka says that the technique is mentioned in the old text "Manyoshu" and the "Engishiki" (a Japanese book about laws and customs) which were both completed during the Heian period (794-1185). The Engishiki documented the ancient dyeing recipes. Having been designated as Intangible Cultural Property, dyeing and weaving technique and textiles such as Kimono and Obi are the important traditional crafts. In this video, female artisan Sarasa Yoshioka, talks about the history of dyeing, a traditional Japanese craft, and her passion for it. It also captures her superior artisanal skills. Magical Patterns Hand-Dyed by Artisans Source :YouTube screenshot There are two main types of dyeing and weaving: Sakizome- in which yarns are dyed first and then woven, and Atozome- in which the cloth is dyed after it is woven. The former is represented by these Kimono makers in the form of Yu-kitsumugi, Nishijin, and Nishikiori. Examples of the latter include Kyo-yu-zen and Kagayu-zen which are known for the splendid picturesque patterns. Sakizome requires a higher skill level than Atozome, and thus Sakizome textiles cost more. The Methods and Materials of Traditional Japanese Dyeing and Weaving Colors are most commonly extracted from plant sources such as roots, tree bark, and nuts. Yoshioka says the plants that are hard to grow are typically supplied by contracted experts (2:08). Indigo dye is one of the oldest and most common dyes to be used for textile dying. Since Indigo has antibacterial and insect repellent effects, it is thought that people wore indigo dyed clothing to keep insects and infections away. The Role of Dyers and Their Delicate Craftsmanship Source :YouTube screenshot The Heian period (794-1185) was the peak of the Japanese Imperial court and aristocratic culture. The garments wore by the upper classes were made by dyeing and weaving artisans. For this reason, dye artisans at that time held a high position in Japan's hierarchical society. The garments wore by the present day Emperor and Empress in the court functions are still made using this traditional technique. These formal court dresses, such as Sokutai and Junihitoe, can only be handmade since the delicate weaving cannot be done by machines. Automated weaving machines were imported to Japan during the Meiji period (1868-1912) and silk textiles were designated as a main industry. Being inferior to the Great Powers in the heavy industries, Japan relied on the techniques of the dyeing and weaving artisans to acquire foreign currency, with the aim of becoming a member of the Great Powers. The Future of Dyeing and Weaving The dyeing and weaving industry, which is both time and labor intensive, has been on the decline for quite some time. Today, however, the increasing number of universities or fashion design schools integrate it in the school curriculum in order to prevent the traditional craft from dying out. The number of young people apprenticed to a dyeing and weaving artisan is also increasing little by little. Kimono, obi, tenugui and other textile products are popular as souvenirs of Japan's overseas markets, and the more opportunities there are for dyed fabric weavers to play an active role, the more likely they are to pass on this traditional Japanese craft to future generations. Traditional Dyeing and Weaving: An Academic Point of View Photo：Dyed goods You may imagine that dyeing and weaving is mainly based on tough outdoor work, but it is also an embodiment of highly developed chemistry. As seen in the video, the majority of plant dyes requires the use of mordant such as vinegar or natural alum to enhance and fix the color in the textile fibers. In other words, dyers obtain the brilliant colors through chemical reactions between the materials. Dye artisans imagine the final product before they even begin. "The color we want to achieve is decided from the beginning, and we use our experience and sense to adjust the color closer to the desired color" says Yoshioka (7:05). In order to achieve the client's desired color, the weavers use all of their wisdom as artisans. Yoshioka says that obtaining the color desired by clients is "a mission given to dye artisans" (7:47). It is not only fabrics, yarns of silk, linen and cotton she dyes, but also washi papers. Every year, she spends the winter months dyeing papers to dedicate to the Buddhist ceremony held at To-daiji Temple in Nara prefecture (5:58). Summary of Japanese Traditional Dyeing and Weaving The video features a dyeing and weaving artisan, Sarasa Yoshioka who works in the Kyoto-based atelier "Somenotsukasa Yoshioka." Sticking to the traditions, the atelier uses only plants dyes and the traditional dyeing method. Dyestuffs are soaked and simmered in the pure spring water of Fushimi (a district in Kyoto), pumped up from 100 meters underground. In this method, a variety of colors and shades can be obtained with the same dye, and the delicacy of dyed fabric is beautiful. In this article, we introduced the history of dyeing, its production methods, origins, and the raw materials used, alongside the interview with craftswoman, Sarasa Yoshioka. In the video, you can see and hear more of what she has to say and also take a look at her technique. Be sure to check it out! Traditional Japanese textiles are available online at retailers such as amazon or rakuten. Using the traditional crafts will lead you to appreciate the value of the traditional craft, as well as the skills of its artisans. 【Official Website】Somenotsukasa Yoshioka https://www.textiles-yoshioka.com/eng/

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/

This video, titled "伝説の屋台ラーメン 深夜限定グルメ 京都 ぽん太 日本拉麺 A Legendary Street Ramen in Kyoto Japan! Dramatic "Ponta"," was released by "DELI BALI." In this video, they introduce "Ramen Ponta" which is a street ramen that only a handful of people know about. Nowadays, there aren't many street truck ramen shops in Japan, but Ponta is still open from 9:30 PM to 2:30 AM. It is hard to go to this shop because it is late at night, but it tastes great and it's one of the best shops for after going to an Izakaya. Check out the delicious ramen from Ponta shown in the video!

This video, titled "Tanaka Hisashige's Myriad Year Clock [Full & HD]" (田中久重の万年時計【Full & HD】), was released by "Kaoru GreenEmerald." This video introduces Hisashige Tanaka's "myriad year clock." Hisashige Tanaka was a Japanese engineer and inventor who lived from the late Edo period to the Meiji period, and later became one of the founders of Toshiba. He has been called the Edison of Japan, Karakuri Giemon, and other names. The myriad year clock shown in the video has seven functions: It features an armillary sphere, shows Japanese time, western time time, day of the week, months, moon phases, and zodiac signs, and is spring-operated. It has an amazing design that, when completely wound once, continues to work for a year without needing to be rewound, and it is said that almost all of its parts were made by Hisashige Tanaka using simple tools.

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

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

This video, titled "[Kyoto Gourmet] Nikunotakumi Miyoshi - Japan's Top Restaurant! a Michelin-Starred, Top-Quality Meat Experience in Gion Shijo, Kyoto! Niku Kappo Nikunotakumi Miyoshi ウニ王子チャンネル#57" (【京都グルメ】肉割烹の日本最高峰「にくの匠三芳」京都祇園四条でミシュラン１つ星の極上の肉体験！Niku Kappo Nikunotakumi miyoshi ウニ王子チャンネル#57). It was released by "Uni Prince Channel" ( ウニ王子チャンネル). This video introduces Nikunotakumi Miyoshi, a famous restaurant in Kyoto which was awarded a Michelin star in the Kyoto Guide. They use only the finest quality meat and best cuts, making it a place worthy of its stars. You can taste some of the most delicious meat dishes you can imagine here, so we recommend checking it out at least once! In this video, you'll see Nikunotakumi Miyoshi, one of Japan's best restaurants.

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/

PR Video of the Traditional Japanese Art, Hitofude-ryuu This video called “ 京都一筆龍【春夏秋冬】- Hitofude-ryu 【Four seasons】” produced by "Kyoto Hitofude-ryuu Orindo" promotes the traditional art Hitofude-ryu, painted with a single stroke. The ability of these artists to create such breathtaking works of art in such a short amount of time is absolutely amazing. Hitofude-ryuu is a very attractive and graceful Japanese art. This video features how the breathtaking Japanese art is painted. Enjoy the techniques of hitofude-ryuu artists. What Is Hitofude-ryuu? Source :YouTube screenshot Japan's traditional art form, Hitofude-ryuu, is a lucky charm used to connect people and bring success in business. Hitofude- ryu has a long history. It has been used as a lucky charm or to expel evil spirits during the Edo Period. There was also another version called Hitofude-hebi that used snakes. A ryu (dragon) was thought to be sacred and enshrined at temples as deities of agriculture because the shape of Japanese islands resembled a dragon. There are two types of hitofude-ryuu in Orindo in Kyoto. The "Ascending dragon" and the "Descending dragon" are drawn to pray for success and protective power, respectively. “Nyoi-hoju” is one dragon that is said fulfill people's wishes and bring them good luck. The painters of hitofude-ryuu all over Japan are called "hitofude-ryuu eshi" (hitofude-ryuu artists). Keisuke Teshima, the painter in the video, is the most renowned and respected hitofude-ryuu artist. You can see his work in this video at 0:05. Don’t miss his amazing skills! The popularity of hitofude-ryuu has increased overseas thanks to the video posted by Keisuke Teshima. His performance in America in 2014 was highly regarded. You should definitely see the video that shows how Teshima draws a hitofude-ryuu in his atelier. How to Draw Hitofude-ryuu Source :YouTube screenshot As you can see from the video (0:05, 2:02, 3:39 and 4:44) , the body of a ryu is painted with the single stroke of a thick brush. The details such as a head or "Nyoi-hoju" are drawn with a thin brush ( 4:38). First, the body of the dragon is drawn in a single stroke using a thick brush starting from the head. Today, various colors such as red, blue, gold, and white are used to draw the dragons. After a dragon is drawn, a painter finishes a background using special techniques such as powders. The colorful dragons on black backgrounds seem to come alive. Where to Buy Hitofude-ryuu Source :Kyoto hitofude-ryuu official website There are various types of hitofude-ryuu, such as Kyoto hitofude-ryuu, Koshu-ya hitofude-ryuu, and Hitofude-ryuu Takase in Nikko. Omamori-hidofude-ryu and Chinese hitofude-ryuu are also popular.　 Hitofude-ryuu can be purchased on the official web-site or on online shopping sites, such as Rakuten or Amazon. For full orders, be sure to check out the international section of Kyoto Hitofude-ryuu's website. Orindo also offers live sales of Kyoto Hitofude-ryuu, which are painted on the spot. If you hang a hitofude-ryuu artist's painting in your room, you'll have a nice change of atmosphere. Hitofude-ryuu are well known as lucky charms and makes great presents that anyone would be happy to receive. Summary of Hitofude-ryuu This video called “ 京都一筆龍【春夏秋冬】- Hitohuderyu 【Four seasons】” produced by “Kyoto Hitofude-ryuu Orindo” features how to draw a traditional Japanese hitofude-ryuu. If you haven't watched it yet, don't miss out on this amazing painting process. Enjoy the traditional Japanese art- Hitofude-ryuu! 【Official web-site】Hitofude-ryuu | Kisuke Tejima, Hisofude ryu artist https://www.onestrokedragon.com/

Minazuki no Hassun - A Dish to Pray for Good Health, Prepared by the Three-Michelin Star Restaurant, Gion Sasaki This video shows Gion Sasaki preparing "minazuki no hassun," a dish to pray for good health. 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 appetizer is served in the middle of a Kaiseki course, and is a dish that features several dishes made from seafood, vegetables, and other ingredients, allowing you to enjoy a little bit of everything. The name for the month of June on the lunisolar calendar is "Minazuki" (水無月) in Japanese. There is also a "wagashi" (Japanese confectionery) called "Mizunazuki" which is a sweet with azuki beans on top of uirou (sweet rice jelly), and in Kyoto, it is customary to eat this sweet in June, halfway through the year when the summer purification ceremonies are held, to pray for good health for the remaining half of the year. Gion Sasaki's "Minazuki no Hassun" includes a variety of dishes that pray for six months of good health, such as matcha uiro topped with azuki beans, sushi rolls made of vinegared rice that looks like mashed potatoes, roasted duck, Hachiman-maki, nasu dengaku, and tomatoes. Be sure to check out how it's made in the video! ◆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/

Fox-Shaped Rice Crackers at Fushimi Inari Shrine! This video, titled “Kyoto KITUNE SENBEI Japanese Traditional Sweet Japanese Street Food Japan,” was released by “Food Spirit.” It shows kitsune senbei (fox-shaped rice crackers), a traditional confectionary of Kyoto, being sold. There are a number of popular stores near Fushimi Inari Shrine in Fushimi Ward, Kyoto City. Among them, the famous Kitsune Senbei from Inariya, introduced in the video, are ideal for both eating as a snack and taking home as a souvenir. In the video, you can see how these fox-shaped rice crackers are made. Check it out! A Closer Look at Kyoto’s Fox-Shaped Rice Crackers Source :YouTube screenshot The kitsune senbei (狐, Kitsune - "Fox"; 煎餅, Senbei - "Rice Crackers") from Inariya are, as the name suggests, rice crackers shaped like fox masks. There are many stone statues of foxes at Fushimi Inari Shrine, and these cute fox-shaped rice crackers are adorable souvenirs reminiscent of these. The origins of these fox-shaped rice crackers can be traced back to the time when red miso rice crackers baked in Gifu were changed to Kyoto-style white miso. Later, Inariya invented and popularized Kitsune Senbei (きつね煎餅), Tsujiura Senbei (辻占煎餅, Fortune crackers), Otafuku Senbei (お多福煎餅), and other festive rice crackers unique to Fushimi Inari Shrine. Try the Tasty, Fox-Shaped Rice Crackers From Inariya! Source :YouTube screenshot These Kitsune senbei rice crackers are characterized by the fact that they are carefully hand-baked, one sheet at a time, using traditional ingredients. The dough is made by mixing white miso, sesame seeds, and sugar with flour and then baking the rice crackers until they’ve got an addictive, crispy and crunchy texture. You can see the deliciously baked Kitsune Senbei from 2:07 in the video. Kitsune Senbei have won the Kyoto Prefecture Outstanding Craftsmanship Award, as well as the Gold Medal and the Honorary President's Award at the National Confectionary Exposition. The packaging of Inariya's Kitsune Senbei rick crackers is also worth noting as it features impactful illustrations. Inariya's fortune crackers also include a fortune slip that can be exchanged for a souvenir! Chinese and English versions are also available, so foreign tourists can purchase them without having to worry about not understanding them. More About Fushimi Inari Shrine Photo：The romon gate of Fushimi Inari Shrine, Kyoto Prefecture Fushimi Inari Shrine is a popular spot that ranks first on the list of popular tourist attractions for inbound tourists to Japan. Fushimi Inari Shrine is the headquarters of more than 30,000 Inari shrines in Japan, and the shrine is dedicated to the god of good harvests, offering many benefits, such as prosperous business, etc. The shrine is also the site of seasonal events, such as the Hatsuuma Grand Festival "Fukumairi," as well as the fantastic Yoimiya and Motomiya Festivals, both of which feature lantern dedications. Summary of Kitsune Senbei, Kyoto’s Fox-Shaped Rice Crackers! Source :YouTube screenshot This video gives an introduction to how the popular snack/souvenir, Kitsune Senbei, are made, so be sure to check it out! Inariya's Kitsune Senbei rice crackers are not available for purchase online, but can be purchased at Kyoto Station as well as at stores near Fushimi Inari Shrine. We recommend stopping by Kyoto Station to purchase some as souvenirs! 【Yelp】Inariya https://www.yelp.com/biz/%E7%B7%8F%E6%9C%AC%E5%AE%B6-%E3%81%84%E3%81%AA%E3%82%8A%E3%82%84-%E4%BA%AC%E9%83%BD%E5%B8%82

The Divine Craftsmanship of the Super-Famous "Kichi Kichi Omurice"! This is a video created by "Sushi Bomber TV Cooking Frontline" that introduces an omelet recipe made by the famous chef of the super-famous restaurant “Kichi Kichi Omurice.” “Omurice” is a national dish that was born in a Japanese Western restaurant during the Meiji era (1868-1912 AD) and is favored by many Japanese. The recipe introduced here is an omelet from “Kichi Kichi Omurice" in Nakagyo ward, in Kyoto City that uses a special demiglace sauce. You can see the cooking process of Kichi Kichi Omurice's omelet, which has been featured on many TV programs, in this under-5-minute video. Don't miss the ultimate omelet introduction video that'll make your mouth water! The Recipe for the Famous Fluffy Omelet Is Open to the Public! Source :YouTube screenshot Kichi Kichi Omurice's specialty is the omelet, but it's no exaggeration to say that the chef's talk is another highlight of the experience. Also in this video, the chef explains how to make it. First, you fry the ingredients. When the frying pan warms up, add the chicken and fry it, raise the flame, fry the chicken, and saute some onions. This can be seen at 0:06 of the video. After that, add ingredients like green soybeans, which are rare in most omelets, boiled mushrooms, and after stir-frying, add rice to fermented butter, salt pepper and black pepper. After seasoning the rice, placing it in a mold and placing it on a plate, you've got an omelet that both looks and smells amazing. This can be seen from 3:07 in the video. The food is of course delicious, but the chef's light-hearted banter is what keeps customers coming back for more. Look at Those Quick Hands! The Climax Is a Fluffy Egg! Photo：Omelet Once the rice is ready, it is time for the climax, the egg. The making of the eggs starts at 3:27. Spray vegetable oil on a frying pan and put in plenty of eggs. Mix the eggs quickly so that they do not burn. The omelet is shaped properly with fast, yet delicate hands. When the egg is completed, put it on the chicken rice and here comes the climax. Now, here is the biggest highlight of this video! Check out 4:31 in the video to see it! When you cut the egg with a kitchen knife, the fluffy simmering eggs flow like a waterfall! Finally, add the demiglace sauce full of umami and parsley and you're done! Summary of the Ultimate Omelet! Source :YouTube screenshot Watching this video, you'll want to go to Kichi Kichi Omurice when you visit Kyoto. Although Japanese food has a strong image of Japanese food, there are many famous restaurants and chefs in Japan who serve Western food that is second to none. The price of Kichi Kichi Omurice’s omelet is 2700 yen (~$27 USD)! The shop is easily accessed, as it's only about 5 minutes from Sanjo / Kawaramachi Station in the center of Kyoto. There is no parking so we recommend going by public transport. Also, don't forget to make a reservation on the homepage, since Kichi Kichi Omurice is reservation only! The video features a very tasty omelette recipe, so be careful watching it when you're hungry! ◆ The Western Restaurant Kichi Kichi Omurice ◆ Store Overview ◆ 【Address】185-4 Zaimokucho, Nakagyo-ku, Kyoto, Kyoto 604-8017, Japan 【Access】5 minutes by foot from Keihan Sanjo Station 【Hours】From 17:00 to 21:00 【Closures】Irregular holidays 【Parking】None 【Telephone No】075-211-1484 【Tripadvisor】Kichi Kichi Omurice https://www.tripadvisor.com/Restaurant_Review-g14124519-d3788825-Reviews-The_Youshokuya_Kichi_Kichi-Nakagyo_Kyoto_Kyoto_Prefecture_Kinki.html 【Yelp】 Kichi Kichi Omurice https://www.yelp.com/biz/%E3%82%B6-%E6%B4%8B%E9%A3%9F%E5%B1%8B-%E3%82%AD%E3%83%81%E3%82%AD%E3%83%81-%E4%BA%AC%E9%83%BD%E5%B8%82-2

Takoyaki, Sweets, High-Speed Rice Cake Making... Check Out the Amazing Artisanship in the Video! This video is a collection of artisanship from a variety of restaurants. Watching such skilled chefs creating amazing cuisine is something you never get tired of. You can watch the different shops using the timestamps below. Tsukiji - Gindaco: 0:08 Kyoto - Kyogoku Kaneyo: 3:50 Nara - Nakatanidou: 6:52 Osaka - Rikuro: 8:34 Kyoto - Tsurumusha: 11:22 Kyoto - Caffè Latte: 14:28 Kyoto - Gomaya Crepe-Do17:45 Unfortunately, Gomaya Crepe-do closed in 2019, but if you're in the Kansai region, be sure to stop by their shop there as well. 【Official Homepage】Tsukiji Gindaco Official Site https://www.gindaco.com/ 【Official Homepage】The Finest Eel in Japan, Kyogoku Kaneyo https://www.kyogokukaneyo.co.jp/ 【Official Homepage】Nakatanidou http://www.nakatanidou.jp/english/ 【Official Homepage】Osaka Confectioneries "Freshly Baked Cheesecakes," Rikuro Ojisan http://www.rikuro.co.jp/en/ 【Official Homepage】Ramen Tsurumusha https://www.tsurumusya.com/ 【Official Homepage】Caffè Latte http://caffe-llatte.com/index_e.php