Pen Shells and Sake on an Edo-Style Hibachi This video, titled "Tairagi (Pen shell)【Japanese food at "NAGA-HIBACHI"】" was uploaded by "TEKOZO" (てこ蔵・TEKOZO). In shows how to cook delicious pen shells over a traditional Japanese wooden hibachi using charcoal. Pen shells are large, high-end shellfish with, similar to scallops, edible adductor muscles. From 0:06 of the video, you can see the pen shell before it's cooked. Just one pen shell goes for approximately 400-600 yen (~4-6 USD). In the video, you will also see the liver and other organs cooked. In this article, we'll introduce pen shells and how to cook them. Be sure to check out the video to see what kind of shellfish pen shells are! Pen Shells - A Delectable Shell Fish! Photo：A pen shell Pen shells are some of the largest bivalves in Japan in terms of edible shellfish species, reaching a shell length of 30 cm or more. There are two types of pen shells: one with fine scale-like projections on the surface of the shell (scaled type), and the other without scale-like projections and with a smooth shell surface (scale-free type). They are found in the Seto Inland Sea (Harimanada Sea, Osaka Bay, Bisan Seto, Bingo-nada Sea, Suo-nada Sea, and the Iyo-nada Sea), Ise Bay, and Tokyo Bay, and on sandy mud bottoms in inner bay areas. In Japanese pen shells are called "tairagi" or "tairagai" (タイラギ/平貝) and cost about 400 to 600 yen each. The video describes pen shell season as spring to early summer, but according to the website of the Saga Prefecture Fishery Cooperative Federation, the fishing season is from December to March. Because the number of natural pen shells is declining, aquaculture is being promoted in controlled environments, such as the Ariake Sea. The most commonly eaten part of pen shells is the adductor muscle (scallop), which is thinly sliced and served as sashimi. It is also eaten fried, as tempura, grilled with salt or butter, simmered in vinegar, eaten with miso soup, etc. The liver and other organs of pen shells can also be consumed. How to Eat Pen Shells, and Recipes Shown in the Video Photo：Edo-style Hibachi The video shows how to open a pen shell starting at 0:10. Slightly open the shell and remove the guts, followed by the adductor muscle (scallop) on one side. Be sure to set the liver and other innards aside as well if you plan on eating them. Sprinkle salt on the scallop and mantle. The pen shell in the video is grilled in a traditional, Edo-style hibachi. It is a box-shaped hibachi with drawers that was used in Japan during the Edo Period (1603-1868), and can be used as a table when you're finished cooking. Source :YouTube screenshot Starting at 0:50 in the video, the pen shells are grilled on the Edo-style hibachi on which charcoal is placed. While sipping on some delicious sake, one scallop is grilled directly on the grill and the other on a shell filled with sake to let it simmer. The scallop cooked directly on the grill is served first with soy sauce. In the video, they mention that the taste is similar to scallops and is delicious. The scallops are grilled on the shell with butter to make them even fluffier and more aromatic. On the other shell, the mantle and liver are grilled with butter and soy sauce. The mantle is thick and tasty, while the liver is said to be light in flavor with no odor. Video Summary of Cooking Pen Shells on an Edo-Style Hibachi The above video, "Tairagi (Pen shell)【Japanese food at "NAGA-HIBACHI"】" introduces how to prepare and eat pen shells. We hope you've learned what kind of shellfish pen shells are. It's a high-end shellfish and rarely sold to the public in Japan because the number of natural pen shells is decreasing, but if you have the chance to try them, we definitely recommend it! Be sure to wash it down with some tasty Japanese sake as well!

Video introduction of “Kyokamo Hitsumabushi” at “Kyokamo Hitsumabushi Kamoshigin” in Kyoto City, Kyoto Prefecture, Japan. This video, titled "Kyoto Duck Hitsumabushi in Kyoto" (Kyoto duck Hitsumabushi in Kyoto - 京鴨ひつまぶし かもしぎん - 京都), was uploaded by "T-BOX Japan." The video begins with the grilling of premium Kyoto duck over charcoal, and then introduces the different ways to enjoy hitsumabushi. Kamoshigin – A Hitsumabushi Restaurant in Kyoto Kamoshigin, located near Kyoto Shiyakusho-mae Station on the Tozai Subway Line, is a restaurant where you can enjoy hitsumabushi and shabu-shabu hot pot using Kyogamo duck, a premium brand of duck from Uji, Kyoto. In the video, you can enjoy a close-up look at how the delicious duck hitsumabushi and oyakodon hitsumabushi are made, as well as the different ways to eat them. At night, the restaurant offers an extensive menu of shabu-shabu hot pot and seared sashimi, as well as courses offering smoked dishes. Reservations are not available for lunch, but can be made for dinner. On weekdays, a private, modern Japanese-style room can be reserved starting from groups of 6 people. We recommend this restaurant for those looking to try the famous Kyogamo duck of Kyoto. What is Hitsumabushi? Photo：Hitsumabushi, Nagoya, Aichi At Kamoshigin (京鴨ひつまぶし かもしぎん, Kyogamo Hitsumabushi Kamoshigin), hitsumabushi is made with kyogamo duck. Hitsumabushi is a dish that originated in Nagoya, and was made with eel. The basic way to eat Hitsumabushi is to first eat it over rice. The second way is to add condiments, such as wasabi, shredded seaweed, and chopped green onions. The third way involves pouring dashi over the rice, creating a type of ochazuke. The remaining one-fourth of the dish eaten in your preferred style, from those introduced above. Mouthwatering Kyoto Duck Hitsumabushi – A Generous Helping of Meat Source :YouTube screenshot The video introduces two lunch menus. The first is Kyoto Duck Hitsumabushi (京鴨ひつまぶし, Kyogamo Hitsumabushi). The dish begins with premium quality brand duck meat roasted over a charcoal fire. As you can see in the video, the duck meat is plentiful and protrudes from the bowl, and is sure to look great on Instagram for any foodies out there! [Video] 0:53 - Grilling Kyoto Duck Over Charcoal [Video] 4:40 - Delectable Kyoto Duck Hitsumabushi Their signature dish is ¥2,200, but if you think it's a bit too much food, there's a smaller version that you can order for ¥1,650. The waiter explains how to enjoy the taste by dividing the dish into four equal portions, just like you would for eel hitsumabushi. [Video] 5:07 - Staff Explaining How to Eat Hitsumabushi Oyakodon Hitsumabushi – Juicy Kyoto Duck & Refreshing Spring Onions Source :YouTube screenshot The next dish, Oyakodon Hitsumabushi is also introduced in the video. The duck meat cooked over binchotan charcoal and topped with a tender egg is looks extremely tasty! Since the oyakodon is also hitsumabushi, it's served with dashi broth at the end. The restaurant is open for lunch from 11:30 am, but please note that the restaurant closes once it is sold out. The Oyakodon Hitsumabushi costs ¥1,500. [Video] 10:50 - Oyakodon Hitsumabushi Summary of Kyoto Duck Hitsumabushi in Uji, Kyoto Kyogamo Hitsumabushi Kamoshigin is easily accessible, being just a one-minute walk from Kyoto Shiyakusho-mae Station on the Tozai Subway Line. It's also a 5-minute walk from Sanjo Station, making it easy to find even if you're visiting from a faraway place like Tokyo, or even from overseas. Check out the mouthwatering photos on Kamoshigin's Instagram page as well. After watching the video showing how Kyogamo Hitsumabushi is made, you're probably thinking about trying it. If you're visit Kyoto, we highly recommend trying the delicious duck dishes at this hole-in-the-wall, modern Japanese-style restaurant!

Video introduction of “Red Soybean Natto” made by a natto craftsman in Kyoto, Japan 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!

Video Introduction This video, titled "Japanese Cold Ramen Noodles HIYASHI CHUKA RECIPE," was uploaded by "TabiEats," a channel that introduces food from various countries and travel destinations. Shinichi and Satoshi introduce how to make the Japanese dish hayashi chuka, and the video has tons of comments saying how great the recipe is. Hiyashi chuka is a dish of chilled Chinese noodles in a Japanese-style recipe. It's a popular Japanese dish both in Japan and around the world. In the comments section of the video, people even mention that it's a great recipe if you can't find many Japanese-style ingredients at your local supermarket. If you're looking for a refreshing noodle dish to cool off this summer, be sure to give this recipe a try! A Classic Japanese Summertime Dish: The History of Hiyashi Chuka and More! Photo：Hiyashi Chuka Hiyashi chuka is a Japanese noodle dish served chilled and topped with vegetables, Japanese-style omelet, ham, and other ingredients. Despite using Chinese noodles, the dish originated in Japan. In Japan's Kansai region, it is popularly known as "rei-men" (冷麺, lit. 'chilled noodles'). There are several theories as to how hiyashi chuka came to be. One theory is that a Chinese restaurant in Sendai, Miyagi, invented the dish to boost summer sales. Another theory is that a Chinese restaurant in Kanda, Tokyo, was inspired by a Chinese noodle dish and combined it with Japanese zaru soba (cold soba noodles). Hiyashi chuka is now a popular summer dish in Japan. Many restaurants serve it as a limited-time summer menu item. If a restaurant in Japan has started selling hiyashi chuka, you'll know summer has arrived in Japan! Hiyashi chuka is perfect for the hot summer months because it's cool and goes down smooth, and vinegar is used to stimulate the appetite. In Japan, hiyashi chuka has become a popular dish and is now sold at convenience stores and supermarkets. A Simple, Basic Recipe for Hiyashi Chuka! Photo：Hiyashi Chuka Ingredients Ingredients for hiyashi chuka are generally cucumber, ham, tomatoes, and tamagoyaki (Japanese omelet), but ingredients vary from restaurant to restaurant and home to home. You can choose whatever ingredients you prefer. For noodles, use ramen noodles; it is important to cool them thoroughly after boiling so they don't continue to cook. For sauce, soy sauce, vinegar, sesame sauce, and ponzu are commonly used. Recently, however, many different arrangements have been devised, and there's a wider variation in taste and appearance, from spicier flavors to recipes using different kinds of ingredients. Here, we'll go over the basic recipe for hiyashi chuka. [What to Prepare] (Noodle sauce) ・Soy sauce - 4 tbsp ・Sugar - 2½ tbsp ・Rice vinegar - 2 tbsp ・Water - 1 tbsp ・Sesame oil - 1 tbsp ・Grated ginger - 1/4 tsp (Ingredients) ・Eggs - 2 ・Sugar - 1 tbsp ・Salt - A dash ・Cucumber - 1/2 ・Tomato - 1/2 ・Ham - 3-4 slices （Noodles) ・Ramen noodles - 1 pack [Preparing Hiyashi Chuka] 1. Combine all the ingredients for the sauce, mix well, and refrigerate. 2. Add sugar and salt to beaten egg and fry thinly in a pan. 3. Thinly slice the cucumber, ham, and egg into thin strips. Cut the tomato into fourths. 4. Boil noodles until al dente or to your liking, then cool in ice water. Arrange the noodles on a plate, top with the ingredients, and pour the sauce over the noodles to complete the dish. You can see how the ingredients are cut in the video. [Video] 1:43 - Cutting ingredients into strips [How to Make Hiyashi Chuka Sauce] Mix the seasonings for the tare. The recipe for hiyashi chuka sauce is very simple! Simply mix the ingredients together. If you want to eat it chilled, make the sauce ahead of time and refrigerate it. Hiyashi Chuka - A Delicious Japanese Dish Using Chinese Noodles Photo：Hiyashi Chuka This is a nice and easy recipe for making hiyashi chuka chilled noodles. The appeal of hiyashi chuka is that you can easily change the flavor to your liking. You can also arrange it using your favorite ingredients and sauce, so we will introduce some simple ways to prepare it. ・Change the Ingredients You can use pork instead of ham, or a half-boiled egg instead of a thinly sliced omelet. You can also try using avocado or tuna. ・Add More flavors Using the same simple recipe above, add ground sesame, chili oil, mayonnaise, Japanese mustard, etc. for a different taste. ・Boil the Noodles Differently The way you boil the noodles changes how firm they are, so adjust the boiling time to suit your own preferences. ・Change the Sauce There are many different ways to make sauce for hiyashi chuka, but simply mixing the seasonings makes it easy to create a delicious sauce. When eating hiyashi chuka, ponzu or mentsuyu may be used as a base. Sesame sauce made with kneaded sesame is popular for its rich flavor. Summary of How to Make Hiyashi Chuka, a Japanese Chilled Noodle Dish In this article, we introduced a basic recipe video for hiyashi chuka, a chilled Chinese noodle dish made in Japan. The video shows exactly how to make the dish, so be sure to check it out. Sushi, ramen, tempura, sukiyaki, and other Japanese dishes are popular all around the world. Hiyashi chuka, a popular Japanese dish during the summer, can easily be made outside of Japan with a simple recipe. Beautifully arranged with a variety of colorful ingredients, hiyashi chuka is a delicious dish that looks great on Instagram. Be sure to look up hiyashi chuka to see some of the different ingredients and serving styles. Another appeal of hiyashi chuka is that you can change the flavor of the dish depending on the ingredients, sauce, and toppings. Why not make your own version of hiyashi chuka this summer and stay cool even in the summer heat?

Wasabi Information" Video Introduction by a Wasabi Farmer in Kamo County, Shizuoka Prefecture This video is「WASABI – IS JAPAN COOL? WASHOKU – 和食（山葵）」created by「ANA Global Channel」. It shows a wasabi farmer from Izu Peninsula (伊豆半島, Izuhanto) in Shizukoka prefecture (静岡県, Shizuoka-ken) speaking about the attraction and production process of wasabi. Wasabi is an edible native Japanese plant of the Brassicaceae Wasabia family and is said to have grown naturally since the Asuka Period (AD ~538-710). In this 9-minute video, Inaba Nobuaki, owner of “Wasabi-en Kadoya,” located in Kawazu town (河津, Kawazu) of Kamo District (賀茂郡, Kamogun), Shizuoka Prefecture, explains the attraction, production process and ways to enjoy wasabi. What Is Wasabi? How Is It Cultivated? Photo：Wasabi Field There are two ways to cultivate wasabi; “Water Wasabi” (Valley Wasabi, Swamp Wasabi) cultivated in mountain streams and spring water, and “Field Wasabi” (Land Wasabi) which is cultivated in fields. The cultivation method introduced in this video is “Water Wasabi” and takes 1-2 years to cultivate. The wasabi is cultivated in flooded paddy fields, which turn to mud after one or two years. The farmers wash away the mud, level the field, and plant and harvest wasabi all year round. Water management is crucial and is a fight against the merciless forces of nature, for often typhoons and other floods strike the region. This is explained by Inaba Nobuaki of “Wasabi-en Kadoya” from 0:26 in the video. Wasabi is cultivated all year round, but the flavor and size vary by season. The best season is from autumn to winter. Wasabi was introduced in the Amagi Region (天城, Amagi), where “Wasabi-en Kadoya” is located, sometime during the mid-Edo Period. Izu Peninsula is suited for wasabi cultivation, due to its heavy rainfall and soft spring water. The reason why wasabi hasn’t spread worldwide is because this type of natural environment doesn’t exist elsewhere, as is explained by Inaba Nobuaki from 2:36. Shizuoka Prefecture is famous for its wasabi cultivation, and is the number one area for cultivation and production in Japan. The Best Ways to Enjoy Wasabi Photo：Wasabi Bowl Now that you know how wasabi is grown, you probably want to know how to best enjoy it! Most people try to enjoy delicious wasabi with expensive foods such as sashimi and sushi. But a simple and low cost way to enjoy wasabi is the “Wasabi Bowl” that “Wasabi-en Kadoya” serves. It is an extremely simple dish; dried bonito sprinkled over some fresh hot rice, with a dash of freshly grated wasabi on top. This can be seen from 4:01 in the video. The soy sauce will deprive the wasabi of its flavor, so it’s important not to pour the soy sauce directly onto the wasabi. Wasabi’s spiciness is created when the cell walls are broken, so the taste varies greatly depending on how finely you grate the wasabi. A delicious wasabi has five traits: great fragrance, spiciness, sweetness, adhesiveness, and a deep green color, as explained at 5:27 in the video. To make use of wasabi’s disinfectant qualities, you can eat vegetables with wasabi or have some wasabi ice cream for dessert. Also, the top and bottom of the wasabi stem have different tastes! The top has a mild flavor that is pleasant. The video explains at 7:50 that the best way to store leftover wasabi is not to put it in a cup of water, but to wrap it in newspaper, put it in a plastic bag, then store it in the refrigerator. If you ever visit Shizuoka, how about some wasabi products as a souvenir? “Wasabi Pickles,” “Wasabeef Chips,” “Wasabi Beads” (which are shaped like salmon roe), “Wasabi Greens,” “Tubed Wasabi,” “Hon-Wasabi,” “Wasabi powder,” and “Wasabi paste” are some of the most popular products. These are sold in Amagi Wasabi Village (天城わさびの里, Amagiwasabinosato), located inside the roadside station “Amagigoe” (天城越え,Amagigoe), Izu Town (伊豆市, Izushi) which is near “Wasabi-en Kadoya,” and also by online retailers such as Amazon or Rakuten. Summary of Wasabi In recent years, wasabi has come to be appreciated for its health benefits, such as weight loss assistance. Hopefully this video has helped you learn about wasabi, the integral seasoning for every Japanese household! This video also introduces the best ways to eat wasabi, so if you are interested in Japanese food or just food in general, be sure to check it out! 【yelp】Wasbi-en Kadoya https://www.yelp.com/biz/%E3%82%8F%E3%81%95%E3%81%B3%E5%9C%92-%E3%81%8B%E3%81%A9%E3%82%84-%E8%B3%80%E8%8C%82%E9%83%A1?page_src=related_bizes

Gourmet local delicacy “funa-zushi” - Video introduction of the special manufacturing process by a long-established craftsman in Takashima City, Shiga Prefecture. "Before Sushi, There Was Funazushi" is a video produced by Great Big Story to promote Funazushi, a local specialty of Shiga Prefecture. This is the video for “Kitashina-roho,” a long established Funazushi shop founded 400 years ago in the Edo Period. Kitashina-roho has closed down once before, but 18th generation craftswoman Mariko Kitamura and her husband Atsushi aimed for a fresh start through the production of high quality Funazushi. The video shows a craftsman explaining what Funazushi is and how it's made. We don't recommend watching this on an empty stomach! What Is Funazushi? Photo：Funazushi Funazushi is a local food made around Lake Biwa (琵琶湖:Biwa-ko), the largest lake in Japan. Japan has a history of fermenting fish using lactic acids such as salt, rice, or rice malt, in order to make sushi. Funazushi was an especially popular preserved food around Lake Biwa, an area far from the sea. How Funazushi Is Made Source :YouTube screenshot Funazushi is known as one of the roots of Japanese sushi culture. Sushi in Japan is characterized by the craftsmanship of the chefs. Sushi is prepared by the chefs in seconds and eaten immediately. This became a popular part of culture in the edo period and was known as "Hayazushi" (lit. Fast Sushi). However, Funazushi, being a fermented food, takes a long time to prepare. In fact, it can take as long as three years from the time of production to the time it is eaten. According to the explanation by Atsushi Kitamura in the video (1:41), "There are three important things in making Funazushi: gutting, blood letting, and desalination." Funazushi is made from Nigorobuna living in lake Biwa. To make Funazushi, the sushi chef starts by prepping the fish. From here, the fish is stuffed with salt and then transferred to a barrel with more salt. Mariko Kitamura says in the video "I want everyone to understand the time and effort to make Funazushi, and to understand that Funazushi is one of the roots of the sushi we eat today" (2:10). There are two types of Funazushi: Honnarezushi which is fermented using only salt, and Hayanare that is fermented using vinegar. Eating Shiga's Local Specialty Photo：Funazushi Chazuke Shiga's local specialty, Funazushi, is available in stores on Nishikikoji-dori in Kyoto or by mail order service. We recommend buying this as souvenir and enjoying the distinct flavors of this traditional snack. If this distinct smell bothers you, we recommend eating the Funazushi with chazuke. In Japanese style restaurants in Shiga or Kyoto, it's often paired with locally made sake. Although Funazushi is not grilled, it tastes similar to roasted foods, such as ham. Summary of Funazushi Funazushi used to be a common food in Japanese homes. As you can see from the video, it takes time and effort to make this delicious food. You can see the time and effort that chefs put into making these Funazushi by watching the video. The smell of fermented food can be off putting to many people, but the flavor can be quite addictive. Eating such a rare treat is akin to dining on caviar. If you're planning on dropping by Shiga, be sure to visit the famous Japanese restaurants in Shiga to try some delicious Funazushi! ◆Kitashina-roho◆ 【Address】1287 Katsuno Takashima-shi Shiga 【Hours】10:00 to 17:00 【Closures】Monday・Thursday 【Telephone】0740-20-2042 【Tabe-log】Kitashina-rouho https://tabelog.com/en/shiga/A2505/A250501/25000007/

Video introduction of Doze-nabe (Dojo-nabe) at Tatsumiya (Tonan-ya), a famous restaurant in Asakusa, Taito-ku, Tokyo 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 Introduction of "Tsukiji Yamacho" in Chuo-ku, Tokyo, Japan, Tamago-yaki (fried egg) This video shows a large number of Japanese omelettes being baked by tamagoyaki craftsmen at the renowned tamagoyaki shop “Tsukiji Yamachou” in Tsukiji, Tokyo. Tokyo has several Japanese restaurants where you can enjoy exquisite dashi tamagoyaki, baked by superb omelette artisans. Let’s delve into the secrets of the delicious taste of tamagoyaki, an ever-popular Japanese gourmet specialty. As introduced in this video, Tsukiji, a well-liked tourist spot among foreign travelers, boasts numerous tamagoyaki shops side-by-side, which offers a good view of what the preparation and cooking of these omelettes is truly like. You can also enjoy these piping hot tamagoyaki omelettes cooked before your eyes by sticking them on a skewer and eating them on the spot. The Appeal of the Traditional Japanese Food, Tamagoyaki Photo：Tamagoyaki Ever since olden days, Japanese dining tables have been host to meals with fluffy omelettes thick-grilled to perfection and eaten with delight. Tamagoyaki is, indeed, a beloved menu item that has captured the hearts of people from all generations. The Tokyo metropolitan area is home to an enormous number of shops and restaurants selling high-grade tamagoyaki elaborately prepared with carefully selected ingredients. It can also be said that tamagoyaki, handled and cooked by craftsmen at lightning fast speed, is yet another undeniable part of Japan’s unique culture. Source:YouTube screenshot The Amazing Skills of Tsukiji Yamachou's Tamagoyaki Chefs One unique aspect of dashi-rolled omelettes at the long-established tamagoyaki shops in Tokyo is that you can appreciate the delicious taste of tamagoyaki's ingredients as well as the melt-in-your-mouth texture. It’s a joy just to see the near-supernatural skill of the artisans at the prestigious Tsukiji Yamachou as they use their square frying pans to roll their omelettes into a succulent shape. The storefront, which allows for observation of this amazing omelette cooking spectacle, has virtual lines of customers wanting a taste of tamagoyaki at its freshly baked best. Check Out the Recipe for Tsukiji Yamachou's Tamagoyaki! As was just mentioned, tamagoyaki from Tokyo's specialty restaurants is characterized by how they're cooked with square frying pans. The omelette artisans in this video use great finesse to prepare their tamagoyaki with as many as three frying pans going at one time! These culinary experts create their omelettes solely with eggs, dashi soup stock, and mild soy sauce, without the use of any unnecessary ingredients or seasonings. The tamagoyaki preparation process starts by mixing in an ample amount of dashi stock and seasonings into the egg liquid, which is then poured into the frying pan in a few gradual batches. An important point in making delicious tamagoyaki is that it’s rolled with impeccable timing. Tamagoyaki at specialized shops is deliberately and diligently prepared, so that customers may enjoy its fluffy texture to their heart’s content. Those viewing this video may want to pay careful attention to the tamagoyaki-baking techniques of the pros seen here, so that you can try to emulate them in your own home! Taste the Ultimate Tamagoyaki at Japan's Traditional Shops! Source :YouTube screenshot Tokyo has several, well-established tamagoyaki speciality restaurants. One such location in Tokyo’s Tsukiji Market, known as Marutake, has a history of more than 80 years since its inception. The tamagoyaki at this shop, prepared one by one with care by practiced artisans every morning from 3:00 a.m., are ideal, not only for dining, but as souvenirs as well. Tamagoyaki from Yamachou in Tsukiji, Tokyo, as presented in this video, can be purchased on sticks for the reasonable price of just 100 yen. We recommend this to tourists who are looking for a quick snack around lunchtime. When sightseeing in Tokyo, please be sure to taste the scrumptious tamagoyaki that can only be found in Japan! Summary of Tamagoyaki As noted in the video, people in Tsukiji, Tokyo can eat hot and fresh tamagoyaki as it's made before their very eyes! We suggest watching the video to try and learn how to make this seemingly simple yet deeply profound Japanese dish! You might find that even you can enjoy tasty tamagoyaki, just like pro chefs make it, in your very own home! 【Official Website】Tsukiji Yamachou http://www.yamachou-matue.jp/index.shtml 【Yelp】Tsukiji Yamachou https://www.yelp.com/biz/%E7%AF%89%E5%9C%B0%E5%B1%B1%E9%95%B7-%E4%B8%AD%E5%A4%AE%E5%8C%BA?osq=%E7%AF%89%E5%9C%B0%E5%B1%B1%E9%95%B7

About Yumori Tanakaya at the Nasu-Shiobara Hot Springs Area of Tochigi Prefecture This video, titled "An Original Promotional Video of Yumori Tanakaya, Shiobara Hot Springs in Tochigi: A Very Well-Received inn With Outdoor Baths With an Incredible View and Tasty Grilled Dishes," (絶景渓流野天風呂と炉端料理が人気の宿【栃木県　塩原温泉　湯守田中屋オリジナルPV】), is a promotional video for Yumori Tanakaya, a Japanese-style inn in the Shiobara Onsen (hot springs) area of Tochigi Prefecture. The Japanese hot spring inn Yumori Tanakaya is located in Nikko National Park's Class 1 Special Zone and is a popular inn with a history dating back to 1884. Enjoy the splendor of the once-in-a-lifetime ryokan (Japanese-style inn), popular on review and comparison sites. The Healing Effects of the Shiobara Hot Springs Source :YouTube screenshot Shiobara Onsen is a hidden gem that has been flowing directly from the source since before the Edo Period (1603 – 1868). The spring is a sulfate hot spring of chloride and bicarbonate (sodium and calcium), and its effective against burns, gout, diabetic gallstones, cholecystitis, cuts, obesity, skin diseases, gynecological diseases, arteriosclerosis, constipation, and more. Enjoy a relaxing time at the natural hot springs of Shiobara Oami which have been flowing for 1,200 years. A luxurious Stay at the Fabulous Hot Springs of Yumori Tanakaya Photo：Ryuka Falls Promenade Yumori Tanakaya has a variety of facilities. The baths include a natural hot spring bath, a ravine bath, and a large bathhouse with a view. It's fun to enjoy touring the different baths, such as the mixed-baths, the riverbed bath, the cave bath, and the women-only beauty bath. You don't have to stay overnight to experience the outdoor baths and their vast amenities; you can casually stop by on a day trip as well. You'll have an excellent time enjoying the natural scenery while crossing the Ryuka Bridge, a 15 minute-walk from the inn (seen at 1:10 in the video). After enjoying the open-air baths and sightseeing around the area, relax in the Japanese style rooms. One of the charms of Yumori Tanakaya is that you can spend your time however you please. Yumori Tanakaya's Exquisite Cuisine Source :YouTube screenshot The best part of staying at any Japanese-style inn is surely savoring the delicious Japanese cuisine while relaxing in a yukata. You can enjoy a luxury dinner, made using rich, local ingredients, at the hotel (1:51). The made to order fireside dishes are a popular menu item, limited to eight groups a day. Another feature of Yumoriya is its extensive selection of local sake and wine. A Japanese banquet plan is also available, so we recommend gourmet trips for large groups. The lounge, serving fresh coffee, is shown at 1:27. The coffee is roasted in Ginza, Tokyo and “Forest Air,” is one of the top choices. Summary of Yumori Tanakaya The video shows the Instagrammable scenery of the nature-rich Nasu-Shiobara area and the luxurious time that can be had there. The popular onsen resort, Yumori Tanakaya, welcomes you! Room rates vary by season and plan, so we recommend that you book your room in advance on the official website or on a travel website so you can relax without any worry. Take a break from the daily grind and enjoy a relaxing stay at this luxury inn. ◆Yumori Tanakaya ◆ 【Address】6 Shiobara, Nasushiobara, Tochigi Prefecture 329-2921 【Access】Approximately 50 minutes by bus from Nasushiobara Station 【Parking Facilities】Free Parking Available for 30 Vehicles 【Telephone No】 +81-287-32-3232 【Tripadvisor】 Nasushiobara City https://www.tripadvisor.com/Tourism-g1021427-Nasushiobara_Tochigi_Prefecture_Kanto-Vacations.html

The Tanenashi Persimmons of Wakayama, Japan: Video Introduction This video, titled "Preventing Fall Fatigue! Wakayama's Tanenashi Persimmon! The First Persimmon Recognized as a Japanese Superfood!" (秋バテ対策に！柿史上初のジャパニーズスーパーフード『和歌山のたねなし柿』とは？), was uploaded by "News TV." The persimmon, an ancient Japanese fruit, has long been a favorite of the Japanese people. Persimmons are said to have originated in East Asia, including China and Japan, and were introduced to the West from Japan, hence the scientific name "kaki," the Japanese word for persimmon. Experts have also noticed that the persimmon is great for combating fall fatigue! Highly nutritious, the persimmon is thought to be beneficial for beauty and health, and in particular, Wakayama's tanenashi persimmon has been certified as a Japanese Superfood. Check out this video to broaden your knowledge of persimmons! What is Fall Fatigue? Symptoms and Causes Photo：A woman feeling unwell The term fall fatigue refers to the feeling of sluggishness and inability to recover from fatigue despite the gradual easing of the summer heat and gradual improvement in overall comfort. The main symptoms are loss of appetite, fatigue, lack of sleep, stiff shoulders, and rough skin. It's said to be caused by a disturbance in the autonomic nervous system due to the repetitive changes in temperature from late summer to early autumn, including changes in outside temperatures and temperature changes between warm days and cold nights. [Video] 0:29 - What is Fall fatigue? Persimmons – The Best Medicine For Fall Fatigue Photo：Persimmons Persimmons are so rich in nutrients that there's even a Japanese proverb that goes "When the persimmons change color, the doctors turn blue." This is alluding to the fact that once persimmons are in season, doctors are no longer necessary because people stop getting sick thanks to eating them. The simple sugars contained in persimmons are quickly absorbed and easily converted into energy, and help the body recover from fall fatigue. [Video] 0:34 - Persimmons Are Effective for Recovering From Fall Fatigue Persimmons also contain high levels of vitamin C, vitamin A, and polyphenols. Vitamin C is necessary for the production of collagen, a protein that makes up the body's skin, and is the source of persimmon's beauty benefits. It also has antioxidant properties, is effective in preventing arteriosclerosis and aging, and boosts the immune system. Vitamin A helps maintain healthy skin and mucous membranes, strengthens resistance, and has anti-aging effects. In addition, polyphenols called "persimmon tannins" play such an important role in beauty and health that they can be expected to thin the blood, lower blood pressure, reduce increases in blood sugar levels, and rejuvenate blood vessels. In addition to tannins, catechins and flavonoids also have detoxifying and antibacterial effects, improve sensitivity to cold, and eliminate prolonged fatigue and sluggishness. Persimmon Season in Japan & Popular Varieties Photo：Persimmons on display at a supermarket In general, persimmons are said to be in season from fall to winter, around September to December in Japan. Some persimmons grown in plastic greenhouses are available at markets from summer (July-August), but major stores in Japan start selling them around mid-September, when outdoor-grown persimmons begin to be harvested. In October, shipments from major production areas increase, and distribution peaks from October to November. There are early and late harvest varieties, so you can expect to find persimmons in many supermarkets in Japan until roughly December. The three most popular persimmon varieties in Japan are, first, the popular fuyu persimmon known for its perfect sweetness, which is the most popular and top-produced persimmon in Japan. Harvesting of fuyu persimmons begins around November in most production areas. While the distribution of persimmons as a whole is highest from October to November, the fuyu persimmon season is slightly later, from November to December. Also known as the "king of persimmons," the fuyu persimmon reaches peak flavor in late fall and winter, when the weather starts getting chilly. The second most popular persimmon in Japan is the Hira tanenashi persimmon. This persimmon is characterized by its lack of seeds. Harvesting begins around mid-October in Japan, and the best time to eat them is from late October to early December. The third variety is the Tonewase persimmon from Nara Prefecture, which is closely associated with persimmons, as exemplified by the haiku As I bite into a persimmon A bell rings Horyuji Temple - Masaoka Shiki ※Horyuji being a famous temple in Nara prefecture It is a mildly sweet variety, and is recommended to be shipped after removing the astringency with alcohol, etc., as it's not a sweet persimmon, but an astringent persimmon. A Delicious Way to Enjoy Persimmon, a Fruit Synonymous With Autumn in Japan Photo：Cutting persimmons Persimmons can be eaten as sweet persimmons or dried persimmons, and there are a variety of different ways to eat them. Persimmons have a strong image of being eaten as a dessert in Japan, but we would like to introduce a recipe for preparing persimmons in a dish to enjoy the flavors of autumn. You can enjoy persimmons as a snack or side dish. ■Stir-Fried Persimmon and Pork [Ingredients] Pear - 1 Pork belly - 250g Japanese mustard spinach - 1/2 a bag Sesame oil - 1 tbsp. Cooking sake - 2 tbsp. Soy sauce - 2 tbsp. Sliced cayenne pepper - A pinch [How to Make] 1. Peel and cut persimmons into small pieces. 2. Wash the komatsuna (Japanese mustard spinach) lightly and cut into 3 cm strips. 3. Cut the pork belly into bite-size pieces. Heat sesame oil in a frying pan, add pork belly and fry. When the meat browns, add komatsuna and sauté lightly. 4. When the komatsuna becomes soft, add the cut persimmon and seasonings and stir-fry. When the seasonings are well mixed, serve on a plate. Summary of Tanenashi Persimmons, the Japanese Super Food Persimmons are full of nutrients and have great potential for beauty and health. When checking the efficacy of its ingredients, it was even deemed a superfood! You'll probably want to try some delicious persimmons after reading this article. Have a healthy and splendid autumn with the power of this ancient Japanese fruit!

Video Introduction This video, titled "How to open Ramune??a marble in a bottle?," was uploaded by "Food Tripping," a channel that introduces all sorts of foods, both from Japan and around the world. How to Open Ramune, a Popular Summertime Drink in Japan Photo：How to open a Ramune bottle Ramune is a popular summertime drink in Japan. If you've never tried the drink before, or even heard of it, then you're missing out! Ramune has been around for quite a long time now, but if you've never had it before you might struggle with how to open it. Check out the video to see how to open a ramune bottle. [Video] 0:42 - How to open a Ramune bottle To open a Ramune bottle, remove the plastic wrapper along the perforations. Then, hold the special plunger that comes with the bottle in your hand. While holding the bottle with your other hand, push the plunger into the mouth of the bottle, and the marble that served as the stopper will fall down into the bottle. Disposing of Ramune Bottles These old-fashioned Ramune bottles are made of glass. Therefore, some people may not know how to dispose of them. Glass Ramune bottles must be disposed of according to the regulations of each municipality in Japan. Alternatively, they are sometimes accepted by supermarkets and liquor stores. In the case of glass Ramune bottles, it's possible to reuse them, so it is best to return them to the place where you purchased the Ramune. Why Ramune Has a Marble Inside It Photo：Ramune Today, ordinary ramune bottles are corked with a marble. By dropping the marble, the stopper is released and the Ramune is ready to drink. Ramune itself is delicious but the bottle is also fun to open and can leave you feeling nostalgic. If you had the joy of opening drinks like this or eating snacks with an extra element of fun added in when you were a kid. When Ramune bottles were first sold, they were sealed with a cork instead of a marble. However, because of the high price of cork and the fact that it drained the carbonation of the Ramune, marbles were conceived as an alternative. According to one theory, the marble method was developed in England in 1872, and imported to Japan in 1887, where the marble Ramune bottle became widespread. Later, however, the use of PET bottles and other bottles became popular as substitutes for glass Ramune bottles in Japan, leading to many manufacturers discontinuing the use of glass Ramune bottles. The old-fashioned marble stopper Ramune bottle is a summertime tradition in Japan and is considered the original Ramune. Although the glass bottle style is decreasing due to the rise of PET bottles, Ramune bottles are once again attracting attention on Japanese social media, such as Instagram. Where to Buy Ramune in Japan Photo：A Ramune bottle It might be difficult to find Ramune if you aren't actively looking for it. However, they're sold at supermarkets and candy stores in Japan, so if you manage to find them at a supermarket, consider trying it out! A case of 30 200 ml bottles costs about 3,000 yen (~$22 USD), so you can enjoy the refreshing taste of bottled Ramune for about 100 yen per bottle. Summary of Ramune, a Tasty Drink to Cool of During Japan's Hot Summers In this article, we introduced Ramune, a popular summertime drink/tradition in Japan. If you've never had the chance to try Ramune, definitely give it a try. You even get a free marble to play around with afterwards! Recently, bottled Ramune has been popularized on Japanese social media among the younger generation because of its retro look and how photogenic it is on Instagram. If you're a fan of anime/manga and light novels, you may have even heard about Ramune from the light novel "Chitose is in the Ramune Bottle." Originally, Ramune is said to have originated from lemonade, which was created in England, and its refreshing taste and cool feeling are what make it so great for summer. If you're craving some Ramune after reading this, don't be shy, pick up a bottle next time you see it!

宮崎県の人気グルメをASMR動画で楽しむ こちらの動画は「miyazakiken allmiyazaki」が公開した「【ASMR】Sound of hinata food / 日本のひなた宮崎県 食PR動画」です。 日本の和食グルメや郷土料理、B級グルメを目当てに来日する観光客が近年増えています。 そんな中、国内でも豊富な和食やご当地グルメを味わえる宮崎県が話題になりつつあります。 こちらの動画では、宮崎県の誇るグルメの音にスポットを当て、野菜や魚、肉などの食材を調理する際に出る音をASMR映像で紹介しています。 調理の他にも、日本酒の瓶を開ける音や野菜をちぎる音は、聞いていてとても楽しいものとなっています。 食材の調理風景を目ではなく、音として楽しませるのは画期的で新しいですね。 今回はグルメも唸る、音で楽しめる宮崎県の和食をはじめとした料理の数々をご紹介します。 宮崎県の人気グルメ「チキン南蛮」 チキン南蛮は、宮崎県の名産グルメです。 甘いタレをかけた唐揚げと卵を使ったタルタルソースを主な材料とした料理で、宮崎県が発祥と言われています。 その独特な味と見た目から、国内の様々な定食屋や家庭で調理されており、和食と呼ぶに相応しい存在になっています。 宮崎県に訪れた際には、発祥の味を１度は味わってみたいですね！ 宮崎県の人気グルメ「宮崎牛」 松坂牛や近江牛といったご当地の和牛があることは広く知られていますが、宮崎牛もその一角を担っています。 日本和食格付協会で4等級以上の品質を保つ牛肉にのみ、この名称は付けられています。 そのため食材としての品質は国内最高峰。 調理方法は主にステーキ。 素材の味をそのまま楽しめる食べ方がおすすめです。 どんなグルメも唸らせる宮崎牛は、宮崎県に訪れた際に必ず食べたい一品ですね。 宮崎県の人気グルメ「肉巻きおにぎり」 肉巻きおにぎりは宮崎県のB級グルメの1つです。 その名の通り、海苔の代わりに肉を材料に使用したおにぎりで、肉の脂とごはんの甘みが非常にマッチしています。 そのレシピの簡単さから、宮崎県内の様々なレストランや食堂で味わうことが可能。 価格もリーズナブルです。 宮崎牛を使用した極上の和食、B級グルメとも言える人気の肉巻きおにぎりを、一度食べてみたいものですね。 宮崎県の人気グルメ「きんかん、日向夏、マンゴー」 宮崎県はその気候を生かした熱帯系フルーツの産地としても知られています。 中でもマンゴーは有名で、太陽のタマゴの愛称で贈与品としての人気が高く、様々な用途で利用されています。 きんかんや日向夏も様々な料理や材料に使用した加工品が親しまれており、ジュースや和食として古くから親しまれてきたお菓子はお土産品として人気が高いです。 とれたては栄養価も高く嬉しいですね。 宮崎県に訪れた際は、これらの品質の高いフルーツを味わってみたいですね。 宮崎県の人気グルメ紹介まとめ 今回は宮崎県のグルメや和食についてまとめました。 チキン南蛮や宮崎牛、マンゴーと数え始めたらきりがない様々な和食や郷土料理を味わうことができる宮崎県に、グルメ旅行してみるのもいいですね！

Unzen Miyazaki Ryokan in Nagasaki Prefecture! This video, titled "Unzen Miyazaki Ryokan Official Video Japanese Version" (雲仙宮崎旅館　オフィシャル動画　日本語版), introduces sightseeing information for Unzen Miyazaki Ryokan, a popular ryokan in Nagasaki Prefecture in Japan's Kyushu region. Unzen Miyazaki Ryokan is a popular ryokan on hotel review and comparison sites. The Unzen area in Nagasaki has a long history of being loved as a summer resort in Kyushu. Speaking of Unzen Hot Springs Town, Unzen Jigoku (lit. Unzen Hell) is a famous location wrapped in steam and hot air that covers the surrounding area. This can be seen at 0:55 in the video. In the gardens of Unzen Miyazaki Ryokan, you can visit this hot spring "Hell"; it'll look great on Instagram! Many tourists visit Unzen Onsen to enjoy a relaxing time in the cloudy water containing metasilicic acid. Plenty of the charms of Unzen Onsen Town and Unzen Miyazaki Ryokan are introduced in the video. We hope you enjoy it! Unzen Miyazaki Ryokan's Hot Springs! Source :YouTube screenshot From 1:04 in the video, the healing hot springs of Unzen Miyazaki Ryokan are introduced. Enjoy the open-air bath, a large public bath, or the family bath at the unzen hot springs, referred to as the "Hot springs of beautiful skin." The baths at Unzen Miyazaki Ryokan can be used on a day trip as well, so if you're not planning on staying the night, but still passing through the area, be sure to look into it. The Unzen Hot Springs are simple acidic hydrogen sulfide hot springs that are effective against neuralgia, muscle pain, chronic digestive diseases, poor circulation, etc., and aids in recovery from illness, fatigue, and promotes health. The Exquisite Japanese Cuisine of Unzen Miyazaki Ryokan! Source :YouTube screenshot From 1:28 in the video, you can see the exquisite Japanese cuisine of Unzen Miyazaki Ryokan. Unzen Miyazaki Ryokan is a place where you can enjoy delicious meat and seafood meals made with the motto "local production for local consumption." The kaiseki cuisine, which uses a variety of gourmet ingredients such as Nagasaki Wagyu beef, raised free roam in the outdoors of Kyushu, Kumamoto's Amakusa Daio free-range chickens, and seafood from the Shimabara Peninsula, is truly exquisite. The hotel also has a banquet hall, perfect for those traveling in groups. Facilities at Unzen Miyazaki Ryokan! Source :YouTube screenshot At 0:43 in the video, you can see the breathtaking Japanese garden of Unzen Miyazaki Ryokan. From 1:59, the ryokan is packed with yukata, and we also get a glimpse at what the facility looks like. You can choose from Japanese-style rooms, Japanese-Western-style rooms, and special rooms on the side of the garden with a beautiful view. Check out time is 10:30 am so you don't have to get up right away. Inside the Unzen Miyazaki Ryokan is a resting place where you can view the seasonal scenery of the lovely Japanese garden, a shop featuring Nagasaki's famous "castella" sponge cakes, and yusenpei rice crackers, which are made using water from the local springs. There's also a reading room with magazines, comics and novels, a banquet hall for large groups, a Shofuen where parties and large meetings can be held, a foot massage relaxation area, and a smoking area. Summary of Unzen Miyazaki Ryokan The staff at Unzen Miyazaki Ryokan maintain the highest degree of hospitality as well. At 0:25 in the video, you can see the landlady and other employees serving matcha to guests. There are also many popular tourist spots around Unzen: Unzen Ropeway, Unzen Golf Course, Unzen Tennis Court, Shirakumo Pond, Ashiyu Square, Unzen Yaki, the yusenbei making experience, Unzen Shinyu Onsenkan, Unzen Yokayu, Kojigoku Onsenkan, the Unzen Toy Museum, a glass making experience, and more. You can also enjoy sightseeing around the Unzen Miyazaki Ryokan. Enjoy your time in Unzen however you please. Enjoy a great time at the hidden hot springs of Unzen Onsen, a famous place in Unzen-Amakusa National Park, where you can enjoy hot springs and Japanese cuisine at its best. The rates for Unzen Miyazaki Ryokan vary by season and plan, so please check the official website and travel websites for more details. ◆Nagasaki Prefecture Unzen Miyazaki Ryokan Facility Overview◆ 【Address】320 Unzen, Obamacho, Unzen City, Nagasaki Prefecture 854-0621 【Access】Free shuttle bus service from Nagasaki and Isahaya stations (reservation required) 【Parking】Free parking available. 【Phone number】0957-73-3331 【Official Website】Unzen Onsen, Nagasaki Prefecture, Unzen Miyazaki Ryokan http://www.miyazaki-ryokan.co.jp/english/

Gujo Hachiman" Video Introduction in Gujo City, Gifu Prefecture This video, titled "Gujo Hachiman - Beautiful Water, Beautiful Town" (郡上八幡〜美しい水と美しい街〜), was released by "COSTONA." This video starts from Gujo-Hachiman Station on the Nagaragawa Railway. Gujo Hachiman is a popular tourist destination in Gifu Prefecture in Japan's Tokai region. Enjoy the video with which you can see the charm of Gujo Hachiman, that was loved by the manga artist Momoko Sakura, the creator of the popular manga "Chibi Maruko-chan." Gujo Hachiman in Gujo, Gifu. Enjoy a Leisurely Walk Through the City of Water Source :YouTube screenshot Old cobblestone streets of the past can still be found in Gujo Hachiman even now. At Gujo-Hachiman Station, the center of the city, you'll find Gujo-Hachiman Station Cafe, where you can relax and grab a bite to eat or a coffee after a long train ride. As you can see from 0:35 in the video, there is also a GJ8Man face in the hole panel drawn by Momoko Sakura in front of Gujo Hachiman Station. The beautiful place introduced at 1:37 is Roadside Station Meiho. Here you can relax while admiring the flowers and also buy souvenirs. Gujo Hachiman's specialty gourmet is Meiho-ham, which is deep-fried Meiho-ham. We recommend walking around the city while munching on some deep-fried Meiho ham! If you get hungry, you can have fun and relax at the rice ball shop "Onisuke," shown at 2:25 in the video, or the Japanese cafe "Omatcha-dokoro Sogi-an," a famous sweets shop which can be seen from 4:41 in the video. The Charms of Gujo Hachiman - The City of Water in Gujo, Gifu Source :YouTube screenshot Gujo Hachiman in Gujo, Gifu is famous as a town of water. There's rich spring water at Sogi Spring, which has been certified as the first of Japan's 100 Remarkable Waters, as well as in the Kodara River which can be seen from 7:34. Sogi Spring, also known as Haku-unsui, has long been indispensable to the lives of the people in the city. Koi also swim in the waterways and upon seeing this you'll begin to understand the beauty of the water flowing through the city. The History of Gujo Hachiman, the City of Water in Gujo, Gifu Photo：Gujo Hachiman Castle, Gifu Prefecture Let's touch upon the history of Gujo Hachiman. Gujo Hachiman has been a popular castle town since the Edo period (1603-1868). Later, in the Meiji period (1868-1912), the town of Hachiman was born, and in 2004, with the merger of seven towns and villages in Gujo County, it became the city of Gujo. There are statues of Kazutoyo Yamauchi and his wife, Chiyo in Gujo Hachiman Castle, and you can see what they might've looked like when they were alive. In addition to the castle, you can also learn about the history of the area at Gujo Hachiman Hakurankan Museum and the Gujo Hachiman Former Government Building Memorial Hall. Gujo Odori - Local Specialties in Gujo Hachiman Photo：Mizu manju, a summer tradition Gujo Odori is a must-have when visiting Gujo Hachiman. Gujo Odori, which has been around since the Edo period, is a festival that represents the city of water. The festival that lasts for more than 30 nights from mid-July to early September and it is the longest Bon dance festival in Japan. During this period, many people gather for the all-night dance, which, as the name implies, involves dancing all night from 8pm to 4 in the morning for four days from August 13th to 16th. In addition, Gifu Prefecture is famous for its sweetfish dishes, and the local cuisine representing the Oku-Mino region, such as Kei-chan (chicken) and Mizu manju, a summer delicacy, are must-try foods. Gujo-Hachiman in Gujo, Gifu, has accommodation facilities, such as hotels, inns, and hot springs, so we recommend enjoying the town at a leisurely pace with an overnight stay. Summary Gujo Hachiman - The City of Water in Gujo, Gifu Photo：Gujo Hachiman, Gifu Prefecture After watching the video it'll be hard to resist packing your bags for Gujo Hachiman. Many tourists visit on weekends in search of the city of water and the old townscapes of Japan. There are places to view the autumn leaves and ski resorts in the surrounding area, and Gujo Hachiman is also great for taking Instagram photos. Be sure to check out the video before strolling around the city and check out some of Gujo Hachiman's popular tourist spots. 【Tripadvisor】Gujo Hachiman https://www.tripadvisor.com/Attraction_Review-g1019682-d8565136-Reviews-Gujo_Hachiman_Castle_Town-Gujo_Gifu_Prefecture_Tokai_Chubu.html

Introducing the Newly Renovated Tokyo Kaikan This video, titled "To the New Tokyo Kaikan" (新生東京會舘へ), is a PR video released by "Tokyo Kaikan" to announce the reopening of "Tokyo Kaikan" on January 8, 2019. In this article, we'll introduce the charms of the newly renovated Tokyo Kaikan in Chiyoda, Tokyo alongside the video. The video shows the charm of the new Tokyo Kaikan, which combines traditional tastes and hospitality with newness and modernity, in line with the renewal concept of "NEWCLASSICS" = "new and traditional." The Newly Renovated Tokyo Kaikan Source :YouTube screenshot Tokyo Kaikan, which opened its first building in 1922 as a world-class location for social gatherings has underwent massive renovations to prepare to celebrate its 100th anniversary in 2022. The newly renovated Tokyo Kaikan opened in January 2019 as a commercial complex facility with banquet halls, restaurants, cafes, and a wedding venue. Tokyo Kaikan is within walking distance from Tokyo Station, Yurakucho Station, Nijubashimae Station, and Hibiya Station, and has very convenient transportation access. Restaurants and Dining at the Newly Renovated Tokyo Kaikan Source :YouTube screenshot The new Tokyo Kaikan has eight restaurants, as well as shops and cafes. The French restaurant "Prunier", which has been loved since the founding of Tokyo Kaikan, welcomes Chef Hiroyuki Matsumoto, who has worked at three-star restaurants in France and who will breathe new life into the establishment while maintaining the traditional flavors. The French restaurant "Prunier" can be seen at 1:15 in the video. The newly opened restaurants are the all-day dining "Rossini Terrace" and the Teppanyaki restaurant "kai". Also, at "Sweets Boutique," you can find beautiful cakes made with seasonal fruits and "Hyotan cream puff." Facilities at the Newly Renovated Tokyo Kaikan" Source :YouTube screenshot The large banquet hall "Rose" that can accommodate up to 2000 people, which can be seen from 1:06 in the video, has been luxuriously renewed and upgraded with the latest equipment. There are also up to 10 small and medium-sized banquet halls that can be used for parties and meetings. Stories of Celebrities Who Love Tokyo Kaikan From 2:50in the video, one celebrity talks about his feelings for the new Tokyo Kaikan. Second generation kabuki actor Matsumoto Hakuo mentions "I would like them to retain the good aspects of the old Tokyo Kaikan where you were able to relax." Author Mizuki Tsujimura says, "I want the new building to be my favorite place, second only to my home in Tokyo." Summary of the Newly Renovated Tokyo Kaikan Source :YouTube screenshot As you can see in the video, the charm of the new Tokyo Kaikan is that it has been renovated while preserving the traditions that made it a beloved place for social gatherings. In addition to the restaurants and banquet facilities mentioned above, weddings and wedding ceremonies are also popular, as well as cooking schools that teach the flavors of Tokyo Kaikan from beginner to advanced level. If you're looking to enjoy dinner, lunch, parties, or a wedding in a luxurious space, be sure to check out this video and experience the splendor of the new Tokyo Kaikan. Also, don't forget to visit the official website for prices and reservations. ◆Tokyo Kaikan◆ 【Address】3-2-1 Marunouchi, Chiyoda-ku, Tokyo, 100-0005 Japan 【Hours】8:30 - 17:00 (November 16 - March: 9:00 - 16:00) 【Access】A 10-minute walk from the Marunouchi South Exit of Tokyo Station 【Official Website】Tokyo Kaikan https://www.kaikan.co.jp/en/ 【Tripadvisor】Tokyo Kaikan https://www.tripadvisor.com/Attraction_Review-g14129528-d15745859-Reviews-Tokyo_Kaikan-Marunouchi_Chiyoda_Tokyo_Tokyo_Prefecture_Kanto.html

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

This video, titled "Ebina, the Busiest Service Area in Japan｜11/11/2018" (日本一混むサービスエリア海老名2018/11/11), was released by "Onose Yuji." The Ebina Service Area on the Tomei Expressway is famous for being the most crowded service area in Japan. There are many delicious gourmet foods here that you won't find anywhere else. One of the specialties at the Ebina Service Area is the melon bread from Porutogaru, which has been in business for 25 years and is the world's largest seller of melon bread. The green outside dough is moist and crispy, and the soft baked melon bread is slightly sweet inside, give those who eat it a nostalgic feeling. Long lines of people wait in front of the store for the melon bread. Enjoy the lively atmosphere of the Ebina service area!

グルメ・自然・歴史が凝縮した街「北海道小樽市」 こちらの動画は「小樽観光協会Otaru Tourism Association」が公開した「北海道小樽・観光プロモーションムービー」です。 北海道小樽市は札幌市に隣接した日本海の玄関口として栄え、北海道内でも歴史のある都市として観光客を魅了しています。 小樽運河や旧日本郵船などはその名残の名所として人気で、日本国内でも価値のある歴史的スポット。 今回紹介するのはそんな小樽市の自然や文化などの魅力が詰まった動画です。 レトロな歴史的建造物の立ち並ぶ小樽市 動画の冒頭は、日本を代表する歌人・石川啄木が北海道小樽市について詠んだ歌から始まります。 0:05からは、日本の重要文化財に指定されている旧日本郵船・小樽支店、昭和9年に建てられた小樽駅、小樽市指定歴史的建造物指定の小樽市役所、旧小樽倉庫を利用した運河プラザ（小樽市観光物産プラザ）などの風情を感じる歴史的建造物を紹介。 小樽市観光では必ず立ち寄りたい、日本を代表するおすすめスポットです。 北海道小樽市に泊まる 動画の0:41から紹介しているのは、小樽市内のホテルや旅館。 温泉が自慢の「おたる 宏楽園」や高級感あふれる「ホテルノルド小樽」では日本ならではのおもてなしを受けられ、観光の疲れが癒されます。 北海道小樽市で楽しむ 動画の1:01からは家族で楽しめる小樽市内の観光スポットを紹介。 小樽市総合博物館には、蒸気機関車「しづか号」をはじめとする北海道を代表する鉄道車両が展示されています。 他にも、北海道ならではの生物を見られる「おたる水族館」やその近くのガラス工房「キム・グラス・デザイン」、吹きガラス体験ができる「小樽 il PONTE」では小樽観光の想い出が作れるはずです。 北海道小樽市で買う 動画の2:21から紹介しているのは小樽市内のお土産です。 人気の小樽土産であるオルゴールを購入するのは「小樽オルゴール堂」「オルゴール堂海鳴楼」がおすすめ！ 「ビブレ・サビ・プレス・ミーユ」ではかわいらしい雑貨を、「小樽市漁業協同組合 地方卸売市場」や「小樽三角市場」では新鮮な魚介類を購入することができますよ。 北海道小樽市で食べる 3:07からは小樽市内のグルメスポットを紹介。 「小樽三角市場」「日本橋本店」では北海道の獲れたて海鮮を食べられ、「蕎麦屋・藪半」「中華食堂・龍鳳」は小樽市民にも愛される名店です。 小樽市の夜を楽しむなら「小樽ビール・小樽倉庫No.1」「炉ばた屋・鶴吉」「おたる屋台村レンガ横丁」で地元の方と一緒にお酒を楽しみましょう。 また来たくなる街・北海道小樽市紹介まとめ 動画のラストを飾るのは、小樽市の美しい景観が凝縮されたようなカフェ「北一ホール」の美しいガラスランプ。 ほかにも、小樽市には動画では紹介しきれなかった観光スポットがまだまだあります。 小樽旅行で人気ルートの小樽運河クルーズや小樽天狗山ロープウェイ、絶景スポットの祝津パノラマ展望台、日本国内で人気の小樽洋菓子舗ルタオ本店などの魅力があふれています。 日本有数の人気の観光地・小樽市に、ぜひ足を運んでみてくださいね。

This video, titled "A VR Experience Too! TREE by NAKED, the Flagship Restaurant With a New Food and Art Experience" (VR体験も！食×アートの新感覚レストラン「TREE by NAKED」旗艦店), was released by "oshietegoo1015." TREE by NAKED yoyogi park is an experience-based restaurant that fuses food and art. It opened in 2017 near Tokyo's Yoyogi Park. The restaurant was opened by NAKED, a creative collective led by artist Ryotaro Muramatsu. The restaurant features a futuristic production with VR and projection mapping. Of course, there's plenty of attention to lighting and music as well. If you're looking for a new experience that mixes food and art, you should definitely visit this restaurant!

This video, titled "PR Video for the 500th Anniversary of Kofu's Founding "Furin Kazan" (こうふ開府500年観光PR動画『風林火山』), was released by "kofu-shingen." In 2019, Kofu City, in Yamanashi Prefecture, celebrated its 500th anniversary since its founding. The video introduces the sights and sounds of Kofu City, named after the Japanese idiom "Furin Kazan" (風林火山, "as fast as the wind, as quiet as the forest, as daring as fire, and immovable as the mountain​") which was a favorite of the warlord Takeda Shingen. The movie shows Gomi Shoyu, which has been in business for more than 150 years, Koshu Daruma, which is characterized by the carved face of Takeda Shingen, Kai Zenkoji Temple, which is associated with Shingen, and Takeda Shrine. The video also features Houtou, a local cuisine of Yamanashi, the professional soccer club, Ventforet Kofu, and the Daijingu Festival of Kofu.

Video introduction of "Osu Shopping Street" in Nagoya City, Aichi Prefecture, where 1,200 stores are gathered. This video, titled "Osu Shopping District - Nagoya - Aichi - 4K Ultra HD" (Osu Shopping district - Nagoya - Aichi - 大須商店 - 4K Ultra HD), was uploaded by "TokyoStreetView-Japan The Beautiful." Located in the center of Nagoya, Aichi, in Japan's Tokai region, the Osu Shopping District flourished roughly 400 years ago during Japan's Edo Period (1603-1868 A.D.) as the gateway to Osu Kannon, a Buddhist temple in in Nagoya belonging to the Shingon Sect of Buddhism. Today, the Osu Shopping District is home to stores selling anime/manga, maid cafes, and stores selling computers and other electronics, and it has even come to be called the sacred ground of Nagoya's otaku culture and subcultures. Be sure to watch the video as you read along to experience the atmosphere of the Osu Shopping District! The video is about 8 minutes long, and you can see the cameraman walking around the Osu Shopping District. It'll make you feel like you're actually strolling the streets of Osu! Highlights of the Osu Shopping District! Photo：Niomon Street, Osu Shopping District, Nagoya The Osu Shopping District is a shopping center with a number of streets intersecting in an area of about 700 meters east to west and 500 meters north to south. There are many shopping streets in the Osu Shopping District, each with its own unique characteristics. Niomon Street (仁王門通り, Niomon Dori) and Higashi Niomon Street (東仁王門通り, Higashi Niomon Dori), located on the southernmost side of the Osu Shopping District, are lined with a variety of restaurants. You can see the Higashi Niomon Street shopping district from 1:45 in the video. There are also many restaurants that serve exotic cuisines, such as Brazilian and Taiwanese, giving the street a unique "hodgepodge" feel. Osu Kannon Street (大須観音通り, Osu Kannon Dori) and Banshoji Street (万松寺通り, Banshoji Dori), which run through the center of the shopping district, are the main streets of the Osu Shopping District. There are many restaurants as well as the Osu Engeijo (大須演芸場, a performing arts theater), live music venues, and second-hand clothing stores, and the area is crowded with many shoppers. Akamon Street (赤門通り, Akamon Dori), located on the north side of the Osu Shopping District, is densely packed with computer stores and electronics stores, giving it an atmosphere similar to Akihabara. The charm of the Osu Shopping District is the "hodgepodge" atmosphere that visitors feel when shopping there. While there are restaurants and eateries where you can eat and drink, there are also pachinko parlors and small game centers, making it a place loved by tourists and locals alike. The Osu Shopping District Has Tons of Events! Photo：A lively festival on Higashi Niomon Street, Nagoya The Osu Shopping District is a great place to enjoy unique stores, but it also hosts a variety of events. In particular, the World Cosplay Summit, which has been held since 2003, is an internationally popular event. Cosplayers from all over the world compete in qualifying rounds representing their respective countries, all heading to the Osu Shopping District for this global event. In addition, various events are held on each street of the Osu Shopping District. On the 18th and 28th of every month, the "Osu Kannon Antique Market" is held. Similarly, on the 28th of every month, "Akamon 28 Festival" is held on Akamon Street, and "Daikoin Myoo-san Ennichi Fair" is held at Daikoin Temple (大光院). Also, in winter, the "Fureai Plaza" in the Osu shopping district and Shintenchi Street (新天地通り, Shintenchi Dori) are decorated with illuminations to welcome shoppers. Summary of the Osu Shopping District The Osu Shopping District, loved not only by tourists but also by locals, is now also a venue for world-famous events. The Osu Shopping District is lined with stores of various types, where you can enjoy gourmet lunches and strolls, entertainment, such as street performances, and anime and manga stores that promote otaku culture. It's truly an amazing shopping area worth a visit. There are also stores selling Korean goods and vintage clothes, shops selling hitsumabushi (a local specialty of Nagoya), shaved ice, Mont Blanc and other sweets, and old stores with a long history, souvenir shops, and shrines and temples, such as Banshoji Temple, making it a place where everyone from children to adults can have fun. The Osu Shopping District is also accessible by car, but there is no parking available, so you'll have to use the payed parking lots around the area if coming via car. Make some unforgettable memories at Osu Shopping District, a shopping center located in the center of Nagoya! 【Official Website】Osu Shopping District Official English Website http://inbound.nagoya-osu.com/en/ 【TripAdvisor】Osu Shopping District https://www.tripadvisor.com/Attraction_Review-g14134979-d2007506-Reviews-Osu_Shopping_Street-Osu_Naka_Nagoya_Aichi_Prefecture_Tokai_Chubu.html

Video introduction of “Sekinodo,” a famous confectionery in Kameyama City, Mie Prefecture This video, titled "[4K video] 'Seki no To' – A Famous Confectionery Offered to the Imperial Family of Kyoto: Kameyama, Mie | nippon.com" (【4K動画】京の皇族にも献納された銘菓「関の戸」:三重県亀山市| nippon.com), was uploaded by nippon.com. "Seki no To" was created by the long-established store "Fukawaya," a Japanese confectionery shop in Kameyama, Mie, located in Japan's Tokai region. The shop was founded in the Kan'ei era (1624-1645) during the reign of Iemitsu, the third Tokugawa shogun, and Seki no To was thought up of by Iyoyasushige Hattori, a descendant of ninja. Seki no To was once used by the Imperial Household as a sweet to be paired with tea. There was even a special box that was used to deliver Seki no To to the Imperial Household. At 1:45 in the video, you can see the luxury container in which the sweets would have been stored. This traditional Japanese sweet has been loved by many people for hundreds of years, so be sure to check it out in the video! The Ingredients Used to Make Seki no To! Source :YouTube screenshot The ingredients used to make the traditional Japanese sweet are brown sugar, wasanbon, gyuhi, mizuame, and azuki beans. Seki no To is an elegant rice cake measuring roughly 3 cms in diameter. It is made by kneading mizuame and rice cake powder together and putting red bean paste inside of it. In the video, you can see the recipe for Seki no To and how it's made at 0:54 in the video. Seki no To has a shelf life of just 15 days, so be sure to enjoy it before it expires! The long-established store "Fukawaya" that sells "Seki no To" also has "Seki no To Ice Milk" a tasty ice cream. "Seki no to Ice Milk" is also very popular and is made by dissolving Seki no To in milk. Where to Purchase Seki no To Source :YouTube screenshot There are three ways to purchase Seki no To: ・At Fukawaya, the store in Mie Prefecture ・At Fukawaya's online shop ・At department stores across Japan In recent years, Fukawaya has also made and sold glass art called "Seki no To Amabie" to ward off evil. Summary of Seki no To - A Traditional Japanese Sweet Seki no To is a traditional Japanese sweet with a history dating back nearly 400 years. The name Seki no To is not only used for the traditional sweet, but also for the name of songs, kabuki plays, and even in the names of sumo wrestlers. Fukawaya, located in Mie Prefecture, has been manufacturing and selling Seki no To since the Edo period (1603-1868) as a long-established Japanese confectionery shop. If you're planning on visiting Kameyama City in Mie Prefecture, be sure to drop by Fukawaya to buy some famous, traditional Japanese sweets! 【Tripadvisor】Fukawaya https://www.tripadvisor.com/Restaurant_Review-g1019674-d3868245-Reviews-Fukagawaya_Mutsudaisho_Seki_No_To-Kameyama_Mie_Prefecture_Tokai_Chubu.html

A Guide to Izakaya in Japan: Video Introduction 日本にっぽんの居酒屋いざかやの解説動画かいせつどうが紹介しょうかい This video, titled "IZAKAYA TIPS! 5 minutes 42 seconds｜Suntory" (IZAKAYA TIPS!! 5分42秒 サントリー), was uploaded by "Suntory Official Channel" (サントリー公式チャンネル （SUNTORY）). 今回こんかいは、『サントリー公式こうしきチャンネル （SUNTORY）』さん制作せいさくの『IZAKAYA TIPS!! 5分ごふん42秒よんじゅうにびょう サントリー』という動画どうがを紹介しょうかいします。 Izakaya in Japan and Japanese Bar Culture 日本にほんの居酒屋いざかやと日本にほんの酒場さかば文化ぶんか Photo：Kanpai at an izakaya（写真しゃしん：居酒屋いざかやで乾杯かんぱい） An izakaya (居酒屋) is a Japanese-style bar that serves alcoholic beverages and food. 居酒屋いざかやとは、酒類しゅるいと料理りょうりを提供ていきょうする日本風にほんふうの飲食店いんしょくてんのことです。 While bars and pubs are Western-style establishments and serve mainly Western-style alcoholic beverages, izakaya offer a greater variety and quantity of food than bars and pubs. 居酒屋いざかやは主おもに洋風ようふうの酒さけを提供ていきょうする洋風ようふうのバーやパブよりも料理りょうりの種類しゅるいや量りょうが多おおいのが特徴とくちょうです。 Unlike bars, izakaya are often used for parties/large groups of people. バーとは違ちがって、居酒屋いざかやはパーティーや大だい人数にんずうで利用りようされることが多おおいです。 They are also generally less formal than restaurants. また、一般的いっぱんてきにレストランよりもカジュアルな雰囲気ふんいきがあります。 [Video] 0:16 - What are Izakaya? 【動画どうが】0:16～　居酒屋いざかやとは？ Entering and Ordering at Izakaya in Japan 日本にほんの居酒屋いざかや～入店にゅうてんから注文ちゅうもんまで～ Photo：A waitress pouring a beer（写真しゃしん：生ビールなまびーるを注そそぐ女性店員じょせいてんいん） When you enter an izakaya they'll likely greet you with the standard "irasshaimase!" (いらっしゃいませ！), or the shorter version "irasshai!" (いらっしゃい！). 居酒屋いざかやさんに入はいると、「いらっしゃいませ！」またはもっと短みじかい「いらっしゃい！」と挨拶あいさつされるでしょう。 Both of these mean "Welcome!" and are the typical greeting you'll hear at restaurants and stores across Japan. どちらも「ようこそ！」という意味いみで、日本中にほんじゅうのレストランやお店みせでよく聞きかれる挨拶あいさつです。 [Video] 0:31 - Staff Greeting a Customer 【動画どうが】0:31～　スタッフによるお客様きゃくさまへのご挨拶あいさつ After being seated at a table, the staff will likely bring oshibori (おしぼり) to your table. テーブルに着席ちゃくせきすると、店員てんいんさんがおしぼりを持もってきます。 Oshibori are wet towels that are used to wipe one's hands before eating. おしぼりとは、食事しょくじの前まえに手てを拭ふくための濡ぬれたタオルです。 You may see people wiping their faces or tables with oshibori, but keep in mind that this can be considered rude in some cases, so it might be best to avoid doing it. おしぼりで、顔かおやテーブルを拭ふくのを見みかけますが、失礼しつれいにあたることもあるので、避さけた方ほうが良よいかもしれません。 [Video] 0:37 - Oshibori 【動画どうが】0:37～　おしぼり After you've been seated and your oshibori has been brought to the table, the next thing to do is order your first dish. 席せきに着ついて、おしぼりが運はこばれてきたら、次つぎは注文ちゅうもんです。 At izakaya in Japan, it's common for everyone to order a simple beer, as they're all the same and can be served relatively quickly. ビールは比較的ひかくてき早はやく提供ていきょうされるので日本にほんの居酒屋いざかやでは、最初さいしょにビールを注文ちゅうもんするのが定番ていばんです。 The stock phrase for this is "Toriaezu nama" (とりあえず生) which means "For now, I'll take a draft beer." 注文ちゅうもんする時とき、「とりえず、生なまビールお願ねがいします」という意味いみの「とりあえず生せい」という決きまり文句もんくを使つかいます。 Having said that, if you don't like beer, you can just order something else. とはいえ、ビールが苦手にがてな方ほうは、他たの飲のみ物ものを注文ちゅうもんしましょう。 [Video] 1:20 - Ordering Your First Drink at an Izakaya in Japan 【動画どうが】1:20～　日本にほんの居酒屋いざかやで初はじめての飲のみ物ものの注文ちゅうもん After you've ordered you're first drink or dish, you'll be served an otoshi (お通し). 最初さいしょの飲のみ物ものまたは料理りょうりを注文ちゅうもんした後のちは、「お通とおし」が出でてきます。 Otoshi are small appetizers served at izakaya and often include a variety of vegetables and sometimes meat, or they can be as simple as edamame. お通とおしとは、居酒屋いざかやで出だされる小ちいさな前菜ぜんさいのことで、よく野菜やさいや肉にくが入はいっていますが、枝豆えだまめなどのシンプルなお通とおしもあります。 These cost several hundred yen as they are served in place of a cover charge, and cannot be refused. お通とおしは、通常つうじょう数すう百ひゃく円えんのカバーチャージの代かわりに提供ていきょうされるため、断ことわることができません。 Unfortunately, you can't choose what your otoshi is, so if you're a picky eater or have allergies, you may not be able to eat them at all. 残念ざんねんながら、お通とおしは選えらべないので、好すき嫌きらいが激はげしい人ひとやアレルギーのある人ひとは食たべられない可能性かのうせいもあります。 [Video] 1:56 - Otoshi 【動画どうが】1:56～　お通とおし Ordering at an Izakaya in Japan 日本にほんの居酒屋いざかやでの注文ちゅうもん Photo：A woman calling a server（写真しゃしん：店員てんいんを呼よぶ女性じょせい） After you've received your beer and otoshi, and you're ready to order, you'll need to call the server over to your table. ビールなどの飲のみ物ものとお通とおしがきて、注文ちゅうもんの品しなが決きまったら、店員てんいんさんをテーブルに呼よびます。 In Japan the server generally won't come to your table to check how the meal is or to ask if you want to order something. 日本にほんでは一般的いっぱんてきに、店員てんいんさんは食事しょくじの様子ようすを見みに来きたり、追加注文ついかちゅうもんを聞ききに来きたりすることはありません。 Instead, you'll call them over to the table when you want to order something. その代かわり、何なにか注文ちゅうもんしたいときにはテーブルまで店員てんいんさんを呼よびます。 This can be done by calling out "sumimasen!" (すみません), which means "Excuse me!" in Japanese. そのとき、「すみません！」と呼よびかけをしましょう。 As the video mentions, this is never considered rude and is the proper way to order at an izakaya and most restaurants in Japan. 動画どうがで紹介しょうかいされているように、「すみません」は、居酒屋いざかやや日本にほんのほとんどのレストランでも使つかわれている正ただしい注文ちゅうもん方法ほうほうなので失礼しつれいにはあたりません。 [Video] 2:36 - Calling the Server at an Izakaya in Japan 【動画どうが】2:36～　居酒屋いざかやで店員てんいんさんを呼よぶ様子ようす If you're not a picky eater and are feeling adventurous, you can always ask the server for their recommendation as well. 好き嫌すききらいが激はげしくなくて、冒険ぼうけん心しんがある人ひとなら、店員てんいんさんにお勧すすめのメニューを聞きいてみるのも良よいでしょう。 The phrase for this is "Osusume wa?" (おすすめは？). その時ときの決きまり文句もんくは「おすすめは？」。 You don't have to know what they're saying, just give a simple "Okay," and you should have no problems ordering. 言いっていることが分わからなくても、「OK」と言いえば、注文ちゅうもんできるはずです。 Another tip to keep in mind when ordering, is to point at the pictures on the menu. 注文ちゅうもんするときのもう１ひとつのポイントは、メニューの写真しゃしんを指ゆび差さすことです。 This will make it much easier to order. そうすれば、注文ちゅうもんがしやすくなるでしょう。 If there aren't any pictures, the Google Translate app's real time translation feature is super useful, so definitely give it a try! 写真しゃしんがない場合ばあいは、Google翻訳ぐーぐるほんやくのアプリのリアルタイム翻訳機能ほんやくきのうがすごく便利べんりなので、ぜひ使つかってみてください。 [Video] 3:40 - Asking the Staff for a Recommendation 【動画どうが】3:40～　店員てんいんさんにおすすめを聞きく様子ようす Izakaya Food – Menu Items, Courses, and Prices at Izakaya in Japan 日本にほんの居酒屋いざかやでの注文ちゅうもん方法ほうほう Photo：An izakaya party menu（写真しゃしん：居酒屋いざかやの宴会メニューえんかいめにゅー） Japan's izakaya often serve a wide variety of dishes. 日本にほんの居酒屋いざかやでは、様々さまざまなメニューがあります。 You can often find small dishes using a variety of vegetables, sashimi platters, and things like karaage (Japanese fried chicken), yakitori (chicken skewers), takoyaki (fried balls of batter with octopus), and gyoza (pot stickers), as well as larger dishes like seafood bowls and even ramen. 様々さまざまな野菜やさいを使つかった小皿こざらのメニューや刺身さしみの盛もり合あわせ、から揚あげ、焼やき鳥とり、たこ焼やき、餃子ぎょうざなどの軽かるいものも多おおくありますが、海鮮丼かいせんどんやラーメンといったボリュームのあるメニューもあります。 Besides the individual dishes and drinks, most izakaya in Japan offer a "tabehoudai" (食べ放題, all you can eat) or "nomihoudai" (飲み放題, all you can drink) course as well. 単品たんぴんのメニューや飲のみ物ものの他ほかに、日本にほんの多おおくの居酒屋いざかやには、「食たべ放題ほうだい」や「飲のみ放題ほうだい」というコースがあります。 Both courses are structured roughly the same. どちらのコースもほぼ同おなじ構成こうせいです。 They usually last 90-120 minutes and allow you to choose most things on the menu. 通常つうじょう90分きゅうじゅっぷん〜120分ひゃくにじゅっぷんのコースで、ほとんどのメニューを選えらぶことができます。 If you order something that isn't included in the course, it will be added onto your bill. コースに含ふくまれないメニューを注文ちゅうもんすると、会計かいけいに追加ついかされます。 The server will generally explain what you can and cannot order with the courses. また、コースで注文ちゅうもんできるもの、できないものについては、店員てんいんさんが説明せつめいしてくれます。 The prices for these courses vary by izakaya, but both tabehoudai and nomihoudai generally cost somewhere around ¥2,000-¥3,000+. これらのコースの値段ねだんは居酒屋いざかやによって異ことなりますが、食たべ放題ほうだいと飲のみ放題ほうだいの価格かかくは、それぞれ2,000円えんから3,000円えんぐらいが一般的いっぱんてきです。 Some izakaya even offer a "tabe-nomihoudai" (食べ飲み放題) course which combines them into an "all-you-can-eat-and-drink" course. また、居酒屋いざかやによっては、食たべ放題ほうだいと飲のみ放題ほうだいを合あわせた「食たべ飲のみ放題ほうだい」コースがあります。 You can expect this to cost around ¥4,000-¥5,000+. この場合ばあい、4,000～5,000円えんぐらいかかるかもしれません。 Something to keep in mind when ordering these courses is that, in general, if one person orders it, everyone has to order it. これらのコースを注文ちゅうもんするときに気きを付つけることは、一般的いっぱんてきに、一人ひとりが注文ちゅうもんしたら、全員ぜんいんが注文ちゅうもんしなければならないということです。 This is to prevent one person from getting the course and sharing their food or drinks with everybody else. これは、一人ひとりが注文ちゅうもんした「食たべ放題ほうだい」「飲のみ放題ほうだい」メニューを、他たの人ひとにシェアしないための工夫くふうです。 There are some places that don't require everyone to order the course, but these restaurants are not common. なかには全員ぜんいんが注文ちゅうもんしなくてもいいというお店みせもありますが、一般的いっぱんてきにはありません。 Paying the Bill at an Izakaya in Japan 日本にほんの居酒屋いざかやでの支払しはらいについて Photo：Staff taking payment at a table（写真しゃしん：席せきで会計かいけいをする居酒屋店員いざかやてんいん） When paying your bill at an izakaya in Japan, just like when ordering, it's commonplace to call the staff over with "sumimasen!" 日本にほんの居酒屋いざかやで会計かいけいをしたいときは、注文ちゅうもんするときと同おなじように、「すみません！」と店員てんいんを呼よぶのが一般的いっぱんてきです。 The easiest phrase for telling the server you want to pay your bill is "okaikei onegaishimasu" (お会計お願いします, Check, please). お会計かいけいをお願ねがいするための決きまり文句もんくは「お会計かいけいお願ねがいします」 If you say this, they'll have the bill at your table in no time. この言葉ことばを言いえば、店員てんいんさんがお会計かいけいをすぐにテーブルまで持もってきてくれます。 You'll either pay the bill at your table and the staff will bring you your change, or you bring the bill to the register to pay. Every izakaya is different. テーブルで会計かいけいを済すませる場合ばあい、店みせのレジで会計かいけいをする場合ばあいがありますが、お店みせによって違ちがいます。 Another important thing to note when paying at izakaya is that most places will not allow you to split the bill. もう1つ居酒屋いざかやで払はらうときに覚おぼえておきたいことは、ほとんどのお店みせで個別こべつで支払しはらうことはできません。 This is because it's not clear who ate what sometimes, and if there's a large group of people it can take a lot of time to pay. 理由りゆうは、居酒屋いざかやでは個人こじんが何なにを食たべたかが分わかりにくくて、大だい人数にんずうの個別こべつの会計かいけいは時間じかんがかかるからです。 To avoid these problems, most izakaya require that groups pay together. このような問題もんだいが起おこらないように、ほとんどの居酒屋いざかやでは、グループごとに会計かいけいをしています。 Tokyo? Kyoto? Where to Find Izakaya in Japan 日本にほんで居酒屋いざかやにいくなら東京とうきょう？京都きょうと？見みつける方法ほうほうは？ Photo：Ponto-cho, Kyoto（写真しゃしん：京都きょうと・先斗町ぽんとちょう） Now that you're interested in izakaya, you're probably wondering where they actually are. さて、居酒屋いざかやに興味きょうみを持もったところで、実際じっさいに居酒屋いざかやはどこにあるのか気きになりますよね。 From the big cities like Tokyo, Kyoto, and Osaka to the smallest towns in Japan, izakaya can be found everywhere! 東京とうきょう、京都きょうと、大阪おおさかなどの大都市だいとしから、日本にほんの小ちいさな町まちまで、居酒屋いざかやはどこにでもあります。 If you look up "Izakaya" on google maps, you can find lots of izakaya wherever you are. Googleグーグルマップで「居酒屋いざかや」と調しらべると、たくさんの居酒屋いざかやを見みつけることができます。 Google maps is also a great way to find restaurants and tourist attractions in the area. また、Googleグーグルマップは周辺しゅうへんの飲食店いんしょくてんや観光かんこうスポットを探さがすのにも便利べんりです。 Different Types of Izakaya in Japan 日本にほんの居酒屋いざかやの種類しゅるい Photo：Oden（写真しゃしん：おでん） When it comes to izakaya, there are actually quite a lot of different varieties in Japan. Some of the most popular izakaya in Japan are oden, hot pot, and yakitori. 様々さまざまなメニューがある日本にほんの居酒屋いざかやですが、中なかには、おでん、焼やき鳥とり、鍋なべなどがメインの専門店せんもんてんもあります。 Oden izakaya serve mainly oden, a type of a type of hot pot dish that often uses ingredients like chikuwa, konjac, daikon, eggs, etc. おでんの居酒屋いざかやは、ちくわ、こんにゃく、大根だいこん、卵たまごなどを使つかった「おでん」という鍋料理なべりょうりがメインです。 Hot pot izakaya serve mostly boiled dishes that you cook at your own pace while eating. 鍋なべの居酒屋いざかやは、食たべながら自分じぶんのペースで調理ちょうりする煮物にもの料理りょうりを提供ていきょうします。 Yakitori izakaya focus on grilled chicken skewers that the chef usually cooks over a charcoal grill over the counter. そして、焼やき鳥とりの居酒屋いざかやは、カウンターの上うえにある炭火すみびで焼やいた鶏肉けいにくの串焼くしやきがメインです。 Thus, there are many izakaya that focus on a specific dish. このように、ある特定とくていのメニューがメインの居酒屋いざかやも多おおくあります。 Summary of Izakaya in Japan 日本にほんの居酒屋いざかやまとめ This was our introduction to Japan's izakaya culture. 日本にほんの居酒屋いざかや文化ぶんかについて解説かいせつしました。 Be sure to reference it when you visit an izakaya in Japan. 日本にほんの居酒屋いざかやを利用りようする際さいに参考さんこうにしてください。 Besides standard izakaya, there are many different types that specialize in a specific menu item. 居酒屋いざかやには、一般いっぱん的てきな居酒屋いざかやのほかに、特とく化かしたメニューがある居酒屋いざかやもたくさんあります。 Trying different izakaya and ordering all sorts of different foods and drinks is one of the best things about them. 様々さまざまな料理りょうりや飲のみ物ものを注文ちゅうもんできるのが居酒屋いざかやの醍醐味だいごみの1つです。 Izakaya can be found all across Japan and are best enjoyed with friends, but you can also enjoy them alone as well! 日本全国にっぽんぜんこくにある居酒屋いざかやは、友人ゆうじんと一緒いっしょに行いくのが楽たのしいですが、一人ひとりでも楽たのしめます！ Just remember that bills will most likely be paid together, so keep this in mind so no troubles arise. ただし、会計かいけいはグループごとが多おおいので、トラブルにならないように注意ちゅういしましょう。 h2 ruby { font-weight: bold; } .mod-article-caption .caption-heading { font-size: 2.4rem !important; } .caption-text { font-size: 2rem !important; }

The Popular Japanese Inn "Hakkei" at Yubara Onsen This video, titled "'HAKKEI' YADO PV Premium Special Long Ver / JAPAN: Yado PV Hakkei 03" (“HAKKEI” YADO PV Premium Special Long Ver ／JAPAN ： 宿PV 八景03), was produced by "private-onsen JAPAN." It introduces the charms of the popular ryokan (Japanese style inn) Hakkei at Yubara Onsen in Okayama Prefecture, in Japan's Chugoku region. Yubara Onsen's Hakkei, with its open-air baths and cheerful landlady in a location rich in nature, has a high level of customer satisfaction and a very large number of repeat customers on hotel and ryokan review and comparison sites. If you're looking to relax and enjoy your holidays, this is the place for you! A Look at Yubara Onsen's Hakkei Source :YouTube screenshot Yubara Onsen's Hakkei, a popular Japanese inn, is a warm and welcoming facility that opened 20 years ago in Okayama Prefecture. The inn was started with the owner's wish for guests to eat plenty of fresh vegetables from the naturally rich mountainous area. Access is about 15 minutes by car from the Yubara Interchange on the Yonago Expressway. On the shore opposite the ryokan lays "Sunayu," which is regarded as one of the best open-air baths around, and behind it lays the Yubara Dam. The ryokan is located in a beautiful setting, with a suspension bridge on the approach to the facility. You can see it at 0:04 in the video. The inn's proprietress is also said to be very popular, having a charming personality, and some people stay here for just that reason. There are a variety of rooms available, including a Japanese-style room, the twin Japanese style room with a view of Sunayu, a Japanese-Western-style suite with an open-air bath, a vegetable garden, a grand suite with an open-air bath, a living room, and a double room. This can be seen at 0:53 in the video. Accommodation rates vary by season and plan. One day bathing and meal plans are also available for those with a tight schedule. For details and reservations, see the official website and travel websites. The hotel is also well-equipped with facilities such as "Souvenir shop - Takara-do," "Karaoke Box No Usagi," the Children's Corner, and the "Aesthetic Room - Fuwari". With so many facilities to choose from, you can spend your time relaxing however you like. The Hot Springs of Yubara Onsen's Hakkei Source :YouTube screenshot The main attraction of Okayama's popular inn, Yubara Onsen's Hakkei, is of course the hot springs. At this inn, you can enjoy a variety of hot spring facilities such as Kawa no Yu, Sora no Yu, Nagomi no Yu, and Ega no Yu, as well as a mixed bathing open-air bath. The baths can be seen at 0:36 in the video. It is a low-tonic alkaline hot spring, and is said to be effective in treating motor paralysis, bruises, gastrointestinal disorders, neuralgia, sprains, joint pains, stiff shoulders, cold sensitivity, and more. Forget about the troubles of every day life and melt away in the relaxing baths of Yubara Onsen's Hakkei. Dining at Yubara Onsen's Hakkei Source :YouTube screenshot At the popular Yubara Onsen inn "Hakkei," in Okayama Prefecture, visitors can enjoy seasonal, vegetable-centered, mountain village cuisine made with carefully prepared broth at "Hanaguruma. With more than 50 different kinds of vegetables between the dinner and breakfast menus, you can enjoy the vibrant, delicious Japanese cuisine. They also offer Western dishes for breakfast. Chef Masahara cooks Hakkei's Japanese cuisine with vegetables as the main ingredient. He is very particular about preparing "delicious" food, such as multi-course meals and daily specials, and warmly welcomes visitors. Eating delicious food at Hakkei and soaking in the Yubara hot springs will make for an unforgettable trip. Summary of Yubara Onsen's Hakkei Yuzawa Onsen's Hakkei supports families traveling with children and offers a full range of amenities such as diaper bins and baby baths. Yuzawa Onsen's Hakkei is located in Okayama Prefecture, which is home to the Kurashiki Bikan district, where you can enjoy the nostalgic scenery of the olden days, and Bichu Matsuyama Castle, which is called the Castle in the Sky and was used in the opening scene of the Taiga drama "Sanada Maru." There are many hot spring spots in Okayama Prefecture. Among them, the most popular hot spring spot is Yuzawa Onsen, where the popular ryokan Hakkei and Aburaya are located. There are plenty of instagrammable spots where you can enjoy superb views and seasonal views as well, so we recommend checking out the area. ◆Yuzawa Onsen Hakkei Introduction of facility outline◆ 【Address】〒717-0406 Toyosaka 1572, Maniwa City, Okayama Prefecture 【Access】About 15 minutes by car from Yubara IC on Yonago Expressway 【Parking】Available. 【Telephone No】0867-62-2211 【Official Website】Okayama Yubara Hot Spring Inn Hakkei https://hakkei-yubara.jp/english/