Sakai, Osaka - A City Known for Its Traditional Japanese Cutlery This video, titled "手技TEWAZA「堺打刃物」Japan Sakai Forged Knife／伝統工芸 青山スクエア Japan traditional crafts Aoyama Square" introduces Osaka's Sakai cutlery. The video was released by Japan Traditional Crafts Aoyama Square. Sakai knives are produced in Sakai, Osaka. Blacksmiths in Sakai forge beautiful knives that are truly works of art. The city of Sakai has developed together with the traditional culture of knife-making. The History and Culture of Sakai Cutlery, a Traditional Japanese Craft Source :YouTube screenshot The history of Sakai cutlery dates back to the 16th century. Tobacco was introduced from Portugal around this time, and tobacco knives for chopping tobacco leaves began to be made in Sakai, Osaka. In the Edo Period (1603-1867), the shogunate granted the city a seal of quality certification and allowed the city to sell these knives exclusively, making Sakai famous as a major producer of cutlery. Even today, there are many factories in Sakai that manufacture a wide variety of knives, including deba bocho knives. How Traditional Sakai Knives Are Made Source :YouTube screenshot The manufacturing process of Sakai knives is roughly divided into three parts: forging, sharpening, and patterning, each of which is performed by a different craftsman. After casting the raw metal, blacksmiths use annealing, quenching, and tempering techniques to increase the hardness and sharpness of the blade. The techniques used for Sakai cutlery are used to make deba bocho (fish cutting knives), chef's knives, and even scissors and other bladed tools. In this video, you can see the welding at 0:33, rough grinding at 1:54, and sharpening from 2:22. The techniques used in Sakai cutlery are used not only for making deba bocho and chef's knives, but also for making scissors. Purchasing High-Quality Sakai Cutlery Source :YouTube screenshot If you're looking to purchase high-quality Sakai cutlery, opt for a prestigious brand. Today, there are more than 20 traditional artisans in the world of Sakai cutlery who continue to make high quality knives. Recommended brands include Sakai Ichiji, Kamoshita and Naojiro. Knives forged by master artisans are different from the ones you'll find in a department store. You can buy Sakai cutlery in stores as well as online, so choose one that fits your purposes and price range. Be sure to utilize the Sakai Cutlery Material Laboratory (堺刃物素材研究所), which sells and refinishes Sakai cutlery. You can see a completed Sakai knife at 3:10 in the video. Summary of Sakai Cutlery Source :YouTube screenshot As shown in the video, Sakai Cutlery is a traditional craft produced by the craftsmen of Sakai, Osaka. The knife industry in Osaka is supported by the skilled craftsmanship of blacksmiths. Be sure to purchase a high-quality Sakai knife to experience the epitome of sharpness.

What is Yuki Tsumugi? This video was created by "Japan Traditional Crafts Aoyama Square." It's titled "TEWAZA Yuki Tsugumi Textile" (手技TEWAZA「結城紬」Yuki Tsumugi Textile), and it introduces how the traditional Kimono "Yuki Tsumugi" is made. Yuki Tsumugi kimono are known as a high-quality Japanese textile. It is mainly produced in the Kanto region, in places like Ibaraki Prefecture and Tochigi Prefecture. This high quality textile is made of pure silk, a fabric loved by customers due to its softness and how light it is. There are many different designs as well, from simple plain designs, to elegant patterns requiring an incredibly skilled artisan. Being made from natural materials, Yuki Tsumugi kimono are incredibly comfortable and keep you warm even during the colder months of the year. This video shows viewers how Yuki Tsumugi kimono are made. The skilled techniques of the craftsman are also shown in the video; be sure to follow along! The Traditional Craft, Yuki Tsumugi: History Source :YouTube screenshot The origin of Yuki Tsumugi kimono dates back more than 1,300 years. By the Nara period (710-794), Yuki Tsumugi kimono were already being given as gifts to the imperial court as a specialty of the Hitachi Province (current day Ibaraki). Some of the original Yuki Tsumugi kimono are still safely kept at the Shosoin Repository in Nara. In the Muromachi (1336-1573) and Edo Periods (1603-1868), the tradition of Yuki Tsumugi was protected, cultivated and passed on as tradition by the Yuki family. Yuki Tsumugi was also registered as an Important Intangible Cultural Property in 1956 and as a traditional craft in 1977. The Traditional Craft, Yuki Tsumugi: How It's Made Source :YouTube screenshot In Ibaraki and Tochigi prefectures, the home of Yuki Tsumugi kimono, silk has been used for hand woven textiles since ancient times. 1. Silk Floss Making (0:30) 2. Hand-spinning (1:27) Hand-spun yarns are spun from a material called true cotton, which is made by gently boiling silkworm cocoons. This is what is so special about Yuki Tsumugi. In the video at 0:53, one of the Yuki Tsumugi craftsmen explains that a single layer of kimono is made using 2200 cocoons, and the total length of the silk yarn is 30 km (nearly 10,000 ft). 3. Tying yarn to make patterns (1:53) The part tied with a thread will remain undyed and will be left as a pattern. 4. Dyeing yarns by beating (2:35) Beating the silk in this way allows the dye to sink into the fabric more deeply. 5. Hand weaving (3:12) The crucial component here is waist strength, as this will determine the texture of the final product. The threads are woven tens of thousands of times to create beautiful patterns. Purchasing the high quality Yuki Tsumugi Yuki Tsumugi kimono and obi have a quality unlike any other textile and are very popular items. Not only brand new Yuki Tsumugi, but also used Yuki Tsumugi kimono can be quite expensive. An official Yuki Tsumugi kimono comes with a certification stamp with a design of a woman hand spinning using silk cocoons. If you're not sure whether you're buying the correct item, check the certificate stamp and you'll know whether it's a luxury Yuki Tsumugi kimono or not. The Traditional Craft, Yuki Tsumugi: Summary Photo：A Woman in Kimono In Japan, the beautiful culture of kimono has been around since ancient times. What you see in the video is one of the most expensive and popular kimono, Yuki Tsumugi. It's very rare to see actual footage of how Yuki Tsumugi kimono are made. If you're interested in learning more about kimono, be sure to visit Japan and try on a high quality Yuki Tsumugi kimono! 【Official Website】Honba Yuki Tsumugi, Okujun Co.,Ltd. http://www.okujun.co.jp/english/ 【Official Website】Japan Traditional Crafts Aoyama Square https://kougeihin.jp/en/

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

White-tailed Eagles in the Nemuro Straits, Nemuro City, Hokkaido, Japan. This video, titled "White-tailed Eagles" (オジロワシ), was uploaded by "Gaiapress Channel." Along with footage of white-tailed eagles living in Hokkaido, it provides detailed explanations of their ecosystem. It's a great opportunity for those interested in nature and the birds of Hokkaido to learn more about the area. Be sure to read on to learn more. The White-tailed Eagle Photo：A white-tailed eagle The white-tailed eagle is a bird belonging to the Accipitridae family and the Pandionidae genus. It lives near coastlines, rivers, and lakes, and is often found alone or in pairs. It is a carnivore and feeds on fish, birds, mammals, animal carcasses, young hares, and quail chicks. [Video] 0:12 - The White-tailed Eagle The white-tailed eagles’ size ranges from 80cm for males to 94cm for females, with a wingspan of 180-220cm. They have a distinct call, with males making a "gri-gri-gri" sound and the females a "gra-gra-gra-gra" sound. White-tailed eagles that breed in northern Eurasia migrate to areas around China and the Persian Gulf for the winter. In recent years their breeding rate has decreased, and they have been designated as a domestic endangered wild animal species, as well as a protected species since 1970. The Habitat of White-Tailed Eagles and Where to See Them in Japan Photo：A white-tailed eagle catching a fish On the Nemuro Peninsula, located between the Shiretoko Peninsula and Kunashir Island, you can see drift ice that has drifted southward from the Amur River. In the video, you can see white-tailed eagles on the drift ice as well. [Video] 0:27 - White-tailed Eagles on Drift Ice The natural habitat of white-tailed eagles is Eurasia, Europe and East and West Asia. In Japan, they mostly migrate to northern Japan, and in Hokkaido, they breed in small numbers. It takes 6-7 years for white-tailed eagles to become fully mature birds. When they are young, they have brown tail feathers, but when they become adults, their tail feathers turn white and their beaks turn yellow. Feeding Habits of Japanese White-Tailed Eagles In the video, you can see white-tailed eagles congregating, targeting fish lurking under the sea ice. The Nemuro Strait is home to a thriving pollock population, and white-tailed eagles gather there to take advantage of the abundant supply of pollock. [Video] 2:07 - A White-Tailed Eagle Stalking a Walleye Pollack Birds of the hawk family that feed primarily on fish are called sea eagles. White-tailed and Steller's sea eagles are typical examples of sea eagles, and salmon and cod are their favorite catch. You can see them preying on them in the video. [Video] 2:43 - A White-Tailed Eagle Feeding White-tailed Eagles and Steller's Sea Eagles Occupying the Nemuro Peninsula On the Nemuro Peninsula, coastal areas where fishing is carried out are inhabited by crows and seagulls, but about 6 miles offshore, there are birds of prey such as white-tailed eagles and eagles. White-tailed eagles occupy and settle down in favorable locations, such as high places with good visibility or suitable winds in snowy weather. A Group of White-Tailed Eagles Flying Above a Nest Photo：A white-tailed eagle flying through the skies In the video, you can see a group of white-tailed eagles gathering in the mountains. Their nest is located in a place far from the sea. [Video] 4:25 - White-tailed Eagles Gathering in the Mountains "Kettle" is the word used to describe a group of eagles or hawks rising together like a thermal updraft and flying into the sky. In the case of white-tailed eagles, they also form "kettles" regardless of migration. One of the characteristics of white-tailed eagles is that multiple adult birds can be found perching on one tree. [Video] 4:49 - A Kettle of White-tailed Eagles Facts About White-tailed Eagles and Their Vision The video also talks about the white-tailed eagle's vision. White-tailed eagles are known for their narrow upward sight, and it's believed that their eyes do not work in situations with little contrast, such as snowstorms. [Video] 6:05 - Regarding the Sight of White-tailed Eagles White-tailed eagles are also known to fatally crash into wind turbines. Most accidents involve hitting a wind turbine from above, which seems to be related to the narrowness of their visual field. Such accidents are commonly known as "bird strikes." Difference Between White-tailed Eagles and Steller's Sea Eagles Photo：Stellar's sea eagles eyeing fish from above the drift ice The bird with white shoulders is the Steller's sea eagle, and the bird that looks brownish all over is the white-tailed eagle. Both are large birds of prey that have wingspans over 2 meters when fully spread. If you visit the Nemuro Peninsula for sightseeing, you'll now be able to tell the difference with this information! [Video] 0:51 - White-tailed Eagles and Stellar's Sea Eagles White-tailed eagles, have many similarities to Stellar's sea eagles, such as not being susceptible to avian influenza. However, there are differences in minor details, such as the fact that they move in flocks and have gentle personalities. Summary of White-tailed Eagles Hokkaido, where this video was shot, is home to a variety of wildlife and plants. On the Nemuro Peninsula, in addition to white-tailed eagles and Stellar's sea eagles, there are also tours for bird watching. You can see wild birds such as the red-crowned crane, the red-flanked bluetail, and the hazel grouse. Take a trip to the wilderness of Hokkaido and enjoy bird watching in winter!

和食の一つである精進料理を紹介する動画 こちら「Master Chef Hiroki Abe Earned a Michelin Star for His Shojin Ryori Menu — Omakase」は、日本食の精進料理について紹介をしている動画です。 日本文化ならではの精進料理について、動画を元に紹介させていただきます。 精進料理って一体何？ 精進料理は仏教の戒律に基づいた殺生や煩悩等の刺激を避けることに着目した料理です。 精進料理は、動物性の食材全般、そして五葷とも呼ばれるネギ属に分類される野菜を材料にすることを禁止しています。 食材から出汁まで、全て植物性のもので構成をされている健康的なグルメとして注目を浴びています。 この精進料理こそが会席料理の基本とされており、今の和食や日本食の原型と言っても過言ではありません。 動画の内容から見る精進料理 現在ニューヨークで精進料理を振舞っている名店『Kajitsu』のシェフであり、精進料理の職人としても知られている板前のHiroki Abeさんの言葉を借りて、精進料理について紹介をさせて頂きます。 動画の冒頭から語られている彩りの五色・味わいの五味・調理の五法は、精進料理において非常に重要な事柄なのでご覧下さい。 動画1:03で語られている通り、仏教の修行の一環として用いられた日本食・和食の一つが精進料理で、野菜や穀物に海藻と多くの調味料で構成されています。 野菜は旬の時期が大事だとされており、季節によってメニューも変わることから、訪れるたびに新鮮なグルメを堪能することが出来るのも魅力の一つでしょう。 野菜中心のため旬で食材が左右される精進料理。 そのため、お麩は季節に拘わらずに利用することができるため重要食材となっています。 今では日本文化を知ることが出来るグルメとしてニューヨークでも話題の日本食・和食のお店であるKajitsuは、数多くある精進料理を堪能出来る中でも一際人気なお店となっています。 日本料理の元祖である精進料理の紹介まとめ 今では日本食・和食の一つの形として定着をしている精進料理。 ヘルシー志向がトレンドの今、伝統的な精進料理を召し上がってみてはいかがですか？

Satoshi Kitayama, Former Sumo Wrestler and the Owner of Kotogaume, Talks About Chanko Nabe! Chanko nabe is a dish that sumo wrestlers eat on a daily basis to bulk up. In this video, former sumo wrestler Satoshi Kitayama introduces his restaurant, Kotogaume. In the video, he introduces what chanko nabe is and talks about sumo and why he opened the restaurant. Be sure to check it out! ◆Kotogaume Store Information◆ 【Address】3-4-4 Kinshi, Sumida City, Tokyo 130-0013 【Access】A 1-minute walk from the north exit of Kinshicho Station on the JR Sobu Line 【Avg. Cost】¥4,000+ 【Hours】17:00-23:00 (L.O. 22:00) 【Closures】Sundays・Holidays 【Parking】None 【Phone】03-3624-7887 【Official Homepage】Sumo Cuisine "Kotogaume," a Chanko Nabe and Tuna Restaurant http://www13.plala.or.jp/kotogaume/ 【Tabelog】Kotogaume (琴ヶ梅) https://tabelog.com/en/tokyo/A1312/A131201/13002961/

This video, titled "Becoming a Ramen Shop in Japan" (日本でラーメン屋さんになるということ), was released by "Life Where I'm From." In this video, you'll learn what it's like to run a ramen shop in Japan. Depending on the shop, ramen restaurants have almost no free time, as it takes up a lot of time outside of business hours to stock up and prepare the food. The work that goes into making delicious bowls of ramen for customers is not just because it's their job, but because the ramen shop owner wants to make his customers happy. In other words, it's a passion. In this video, the owner of a ramen shop who left his job at a ramen shop to start his own business talks about his passion for ramen.

This video, titled "Grandma's Recipes｜Grandma Sumiko's Osechi" (Grandma's Recipes｜すみこおばあちゃんのおせち), was released by "Grandma’s Recipes." In this video, Grandma Sumiko who lives in Warabino, Kochi Prefecture, is handling a big fish. As you can see at 3:30 in the video, she stuffs the fish's belly with her original stuffing and cooks it slowly in a steamer. The video also shows her gathering her relatives together for a rice cake pounding event and cooking a special dish for a banquet. She seems very happy and cheerful as she cooks for her husband and her beloved family with all her heart and soul. Watch the video to see what a wonderful moment in the Japanese countryside looks like!

Sushi Aoki, Ginza - Two stars in the Michelin Guide This video is a documentary on the famous sushi restaurant "Ginza Sushi Aoki" in Tokyo's Ginza district. Ginza Sushi Aoki is located in Ginza where many of the best sushi restaurants are located, and has been awarded 2 stars in the Michelin Guide. In the video, the chef prepares fish that he has carefully selected from Tsukiji Market and talks to us about the fish and ingredients as we watch from the counter. Also, from 2:18, you can see the tuna being processed, and from the big slice of tuna, you can see the bellows, marbled fatty tuna, medium fatty tuna, and lean meat. The marbled fatty tuna is sometimes mistaken for marbled beef because of its appearance. Ginza Sushi Aoki is also open for lunch, and you can enjoy the taste of a Michelin Guide restaurant at a reasonable price. Definitely give it a try if you have the chance! ◆Ginza Sushi Aoki Store Information◆ 【Address】Ginza Takahashi Bldg. 2nd fl., Ginza 6-7-4, Chuo-ku, Tokyo 【Access】A 2-minute walk from Exit B5 of Ginza Station off the subway line 【Price Range】¥20,000+ 【Hours】12:00-13:30 (L.O.) / 17:00-21:30 (L.O.) 【Closures】New Year's holiday season (12/31-1/1) 【Parking】None 【Phone】03-3289-1044 【Official Homepage】Ginza Sushi Aoki https://www.sushiaoki.jp/en/index.html 【Tabelog】Ginza Sushi Aoki Ginza Branch (銀座 鮨青木 銀座本店) https://tabelog.com/en/tokyo/A1301/A130101/13000563/

This video titled "Kazumoto Ochiai is One of Tokyo's Ramen Masters — First Person," was released by "Eater." In this video, Kazumoto Ochiai introduces himself as the owner of Kaotan Ramen Entotsuya. Kaotan Ramen Entotsuya is a long-established ramen shop that was established in 1983 and has been open for 37 years in Nishi-Azabu. Not only do they focus on the taste of the food, but they also focus on customer service, and they always try to match each customer's bowl of ramen to their own palette. In this video, Kazumoto Ochiai, the owner of a restaurant where you can enjoy both the taste and the interaction with staff, talks about his journey and what his ideas behind his ramen. Be sure to check it out.

Video Introduction of "Iwa Sculpture," a Traditional Craft of Nanto City, Toyama Prefecture The video "手技TEWAZA「井波彫刻」Inami Wood Carving," produced by "Japan Traditional Crafts Aoyama Square," introduces traditional Inami Wood Carving. The origins of traditional Japanese Inami Wood Carving can be traced back to 1390, the first year of the Meitoku Period. When Shakunyo-Shonin, the fifth suzerain of Higashi-Honganji temple in Kyoto founded the "Inami Branch Temple" in Toyama prefecture by order of

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

Grandma's Osechi-ryori: Video Introduction This video, titled "Grandma's Recipes｜Grandma Masami's Osechi" (Grandma's Recipes｜まさみおばあちゃんのおせち), was uploaded by "Grandma's Recipes." Osechi-ryori is a traditional Japanese dish eaten on New Year's in Japan. In Japan, people are so accustomed to Osechi-ryori that many people don't know about the meanings attached to the dish. In this article, we'll take a look at traditional Japanese Osechi-ryori through the recipes of Grandma Masami who has lived through 4 Japanese eras. Grandma Masami left her parents' house at the age of 8 and began working, and she is now 99 years old. In just half of her life, she endured many hardships, including two wars, the Great Kanto Earthquake, the Isewan Typhoon, the Great Hanshin Earthquake, and the Great East Japan Earthquake. Even so, she says with a smile how she lived an ordinary life. In this day and age when it's difficult to live an "ordinary life," these words must have a very significant meaning. The purpose of these videos is to learn recipes for happiness from energetic grandmothers over the age of 80 who have lived through turbulent lives. This video focuses on Osechi-ryori, a recipe for happiness handed down by a grandma in Nagano, Japan. The History of Osechi and Its Name Photo：Osechi-ryori Osechi-ryori was originally prepared as an offering to New Year's gods during seasonal festivals, such as Sechie (an official event held at the Japanese Imperial Court on national holidays) and Sekku. It is said that it was not until the Edo period (1603-1868 A.D.) that they began to be served in stacked boxes and prepared as New Year's dishes as they are in modern-day Japan. "Osechi" is written as either "お節" or "御節" in Japanese. This naming also comes from Sekku, and the common interpretation is that the meaning is an abbreviation of Sechie. Classic and Regional Recipes for Osechi-ryori Photo：Osechi-ryori, three side dishes Although there are regional differences in osechi-ryori recipes, the basic recipe consists of three celebratory dishes (three side dishes), nishime (simmered vegetables), sunomono (pickled or vinegared food), and yakimono (grilled food). These three dishes are commonly made across Japan with black soybeans and herring roe. However, there is a difference: in Japan's Kanto region they use gomame (dried young anchovies), while in the Kansai region they use tataki-gobou (burdock root seasoned with sesame). The most common style of osechi-ryori is to use a four-tiered box containing 20 to 30 different dishes. Some of the most popular classic dishes in osechi-ryori are datemaki (a rolled omelette mixed with fish paste), kinton (mashed sweet potatoes), kohaku namasu (thinly sliced carrots and daikon radish), kamaboko, grilled sea bream, teriyaki amberjack, simmered tiger prawns, boiled clam, kombu-maki (sliced dried herring or other fish wrapped in kombu seaweed and boiled), and chikuzenni. The use of such auspicious and high-quality ingredients as sea bream, amberjack, and prawns gives the dish a celebratory atmosphere on this special day. In recent years, ingredients for osechi-ryori can be found in supermarkets after Christmas. There are many items that are nearly fully prepared, so osechi-ryori are relatively convenient to eat nowadays. The Meanings Behind Osechi-ryori Photo：Osechi-ryori, kurikinton Here are some of the meanings and hopes attached to osechi-ryori. ●Kurikinton (chestnuts and mashed sweet potatoes) In addition to its gorgeous and beautiful golden appearance, chestnuts are said to bring good luck in victory and prosperity. ●Kuromame (black soybeans) This dish is to wish for good health and the power to work another year. ●Kazunoko (herring roe) This dish is associated with wishes for prosperity of one's children. This dish is a celebratory food, and is associated with fertility. Photo：Osechi-ryori, Kombu-maki ●Kombu-maki Kombu is associated with happiness and comfort in old age. Kombu-maki, a type of kelp roll, is also used as a symbol of union and contains wishes of prosperity for one's offspring. Grandma Masami's One-Person Osechi-ryori It is becoming more and more common to have osechi-ryori delivered on New Year's Eve or New Year's Day in Japan, rather than making them at home, through commercial or online delivery services. Osechi-ryori themselves are becoming more and more varied, with Chinese, French, and even children's osechi-ryori appearing at the end of the year, rather than being solely Japanese style. The focus of this video, Grandma Masami, is now 99 years old! She lives alone, but she makes her own osechi-ryori every year. Although it looks like a simple osechi for one person, the handmade miso soup made from dried sardines, walnut rice cakes, steamed rolls, kinpira, namasu, and nishime all look delicious. [Video] 5:00 - Making Burdock and Carrot Kinpira [Video] 7:14 - Making Steamed Rolls Soybeans – The Secret to a Long Life? Photo：Soybeans When Grandma Masami is asked about the secret to her long life, she explains how she was poor and worked hard, but ate a lot of soybeans and other legumes, saying that maybe this was the secret to her good health. When Grandma Masami is asked about the secret to her long life, she explains how she was poor and worked hard, but ate a lot of soybeans and other legumes, saying that maybe this was the secret to her good health. Soy sauce, miso, natto, tofu, okara (soy pulp), and soybean flour. We can see that soybeans are as important an ingredient in the Japanese diet as rice. It's also an essential ingredient for making osechi-ryori. Soybeans are said to be a "kanzen shokuzai" (完全食材, a food that contains all the nutrients necessary for humans to maintain good health) with a well-balanced combination of lecithin, dietary fiber, isoflavones, protein, carbohydrates, and various vitamins and minerals. It's no exaggeration to say that soybeans are the secret to the longevity of the Japanese people. Soybeans have played a prominent role in Japanese food and the health of the Japanese people since the Heian period nearly a thousand years ago. Summary of a Japanese Grandma's Osechi-ryori While gorgeous osechi-ryori are a feast for the eyes, simple and healthy homemade osechi-ryori like Grandma Masami's recipes are also good. Why not try making your own this winter?

This video, titled "#15 Shuzo Kishida (Quintessence)" (#15_岸田周三（Quintessence）), was released by "Palais de Z - The Future of Deliciousness" (パレ・ド・Z〜おいしさの未来〜). This video introduces Shuzo Kishida, the owner-chef of Quintessence, a restaurant that was awarded 1st place among the three Michelin stars restaurants of Tokyo in 2020. One of the characteristics of Chef Shuzo Kishida is that he does not create recipes, and he believes in continuous growth. He has a belief in his ingredients, and in the way he goes to the market to find what he is satisfied with, you can sense the splendor of his sincere approach to cooking. In this video, you'll learn about Chef Shuzo Kishida's career and his passion for cooking!

The Approach to Sake Brewing at Tokyo Port Brewery, a Free and Challenging Brewery in Tokyo's Minato Ward This video is a short documentary by Yoshimi Terasawa, who, in 2011, revived a brewery that had gone out of business in 1911. It has attracted attention for its free and challenging sake brewing, taking advantage of a once-lost tradition. Edo Kaijo is a sake made in Tokyo's Minato Ward. Be sure to give it a try. 【Official Homepage】Tokyo Port Brewery http://tokyoportbrewery.wkmty.com/

This video, titled "[Two Stars in the Michelin Guide Yokohama] Enjoy Kaiseki Cuisine in a 50-Year-Old Sukiya-Zukuri Building｜The Essence of Japanese Cuisine ~ Masago Saryo" ([ミシュランガイド横浜二つ星]・築50年の数奇屋造りの一軒家で楽しむ懐石料理 和食の真髄を堪能~ 真砂茶寮 ~), was released by Restaurant ShortShort Films. This video introduces "Masago Saryo," a 50-year-old restaurant in Yokohama that has been awarded two Michelin stars. The restaurant has the appearance of a quiet hideaway, serving kaiseki cuisine that allows diners to relax and just enjoy the flavors. It's not so much about the deliciousness of the food as it is about the quiet enjoyment of Japanese cuisine. In this video, the owner of Masago Saryo talks about his passion for his restaurant and his cuisine.

VR Artist Aimi Sekiguchi This video, titled "Tokyo Crossing #56 "VR (Virtual Reality)" - VR artist Aimi Sekiguchi" (東京交差点 ＃56「VR（仮想現実）」-VRアーティスト　せきぐちあいみ) was published by "テレビ東京公式 TV TOKYO." Aimi Sekiguchi is a VR artist who creates works of art in an empty virtual space. She has been performing live in Japan as well as abroad, including the United States and Russia. This video shows an interview with VR artist Aimi Sekiguchi as she talks about the appeal of VR art. Be sure to follow along as you read this article! What Is a VR Artist? Source :YouTube screenshot VR (Virtual Reality) is a technology that allows you to perceive, as if it were real, phenomena that appear in a VR/virtual space, that do not actually exist in real life. In other words, VR art uses an empty space as a canvas to draw three-dimensional pictures by wearing VR goggles Viewers are able to see the work through a monitor. For example, the painting in the frame has depth and allows the viewer to go further into the painting, creating a new way to experience art. The artworks have depth and the ability to be experienced in 360 degrees of wonder. You can watch the actual creation of a work of art using the VR equipment and tools at 1:01 in the video. The people who create and perform this VR art are called VR artists. About VR artist, Aimi Sekiguchi Source :YouTube screenshot Aimi Sekiguchi (せきぐちあいみ), introduced in the video, started out as a TV personality before turning into a VR artist. Her real name is Aimi Sekiguchi (関口愛美, written in kanji), and she was born in 1987, making her 33 years of age. She became famous after responding to an interviewer in a TV street interview when asked about the female-only cars on Japanese trains, saying "I don’t really care where I am on the train." The video quickly went viral. Aimi Sekiguchi is currently working as a VR artist with the VR painting app Tilt Brush, as well as doing live painting in various countries, such as the 45th WorldSkills Competition, and is also a main personality of her own local radio show called "Aimi Sekiguchi Virtual Radio"(0:43). She also shares her three-dimensional art on YouTube and shares information about her work and activities on Instagram. As you can see from 2:11in the video, Aimi is seen learning how to use space at the Shunkaen Bonsai Museum in Edogawa-ward, Tokyo. It's hard to connect the space where the bonsai trees are lined up with VR art, but Aimi explains "Bonsai is an art work that includes all of the space around it, therefore, it's very helpful when I paint VR art." Summary of VR Artist Aimi Sekiguchi Source :YouTube screenshot In the video "Tokyo Crossing #56 "VR (Virtual Reality)" - VR artist Aimi Sekiguchi," Aimi explains that she would like to "stimulate peoples' imagination" through her work. In the video, you can see Aimi Sekiguchi's passion for VR art. If you're interested in Aimi Sekiguchi or VR art after reading this article, be sure to check out the video if you still haven't yet. Also be sure to check out Aimi's official website and social media sites! 【Official Website】Aimi Sekiguchi -VR official Site - Creative Village https://www.creativevillage.ne.jp/lp/aimi_sekiguchi/

Echizen Lacquer Ware, a Traditional Craft of Sabae City, Fukui Prefecture - Video Introduction This video introduces Echizen lacquerware, a traditional craft in Fukui prefecture. The video “TEWAZA Japan Echizen Lacquerware（手技TEWAZA「越前漆器」Japan Echizen Lacquerware／伝統工芸 青山スクエア Japan traditional crafts Aoyama Square）” is created by “Japan Traditional Crafts Aoyama Square.” Echizen lacquerware is mainly produced in the Kawada region in Sabae city. It has an air of Japanese culture and is also very beautiful. This article will introduce how it's made, as well as some of the different products. Be sure to follow along with the video and find your favorite! The Traditional Craft, Echizen Lacquerware: Culture and History Source :YouTube screenshot Echizen lacquerware has a long history, with origins dating back to the Asuka Period (593 to 710) more than 1400 years ago. It is said that a painter, who was asked to repaint the imperial crown by the emperor, also offered a black lacquer bowl to the emperor with it, and the emperor was so impressed by the work that he helped promote its growth. After the Edo Period, (1603 to 1868) many craftsmen were thriving around Sabae city in Fukui prefecture, and their technique gradually spread throughout Japan. The Traditional Craft, Echizen Lacquerware: How Its Made Source :YouTube screenshot Echizen lacquerware uses a traditional technique that has been passed down since ancient times. The technique requires various craftsmen to be involved in the production process. 1. Lacquering (漆塗り, Urushi nuri) - (0:25) The wood is carved out and then lacquered with two or three coats of lacquer. 2. Gold Inlaying (沈金, Chinkin)- (1:25) The surface is carved and the gold foil is applied. The craftsman in the video says that the gold foil shines beautiful, like a mirror, when the chase is clear. 3. Gold lacquering (蒔絵, Makie) - (2:05) This process involves sprinkling gold dust over the lacquer. This process must be done before the lacquer is dry. According to the craftsman, the drying time of the lacquer varies depending on the humidity of each day. The Japanese method of gold lacquering has been passed down since ancient times. Lacquerware made by first-rate artisans, are very beautiful pieces of artwork. Echizen lacquerware is elegant and long-lasting. Get Your Own High-Quality Echizen Lacquerware Source :YouTube screenshot You can purchase high-quality, hand crafted Echizen lacquerware at Shikki Sajibe. There are many workshops that produce and distribute Echizen lacquerware in Sabae city. They sell everyday goods, such as bowls, chopsticks, tumblers, coffee cups, saucers, plates, lunch boxes, and more. In recent years, lacquerware manufacturing techniques have improved, and products that can be used in microwave ovens and dishwashers are on the rise. You can see Echizen lacquerware products at 3:09 in the video. There are kitchen knives, clocks, and so on, all of which are incredibly beautiful. Echizen lacquerware can also be purchased online, so if you're interested, be sure to check out some of the online retailers. The most famous Echizen lacquerware shop is Echizen Sikki Qtarou; It has been open for 94 years. In 1981 the founder Soumei Kyutaro, then 83 years old, received the fifth class Order of the Sacred Treasure award. Summary of Echizen Lacquerware The traditional craft, Echizen lacquerware, requires incredible delicacy and attention to detail. If you're looking at adding a traditional Japanese flair to your house, consider purchasing some Echizen lacquerware! It also makes for a great gift. We hope this article and video helped pique your interest in Echizen lacquerware. If you're looking for beautiful Echizen lacquerware, be sure to check out the shops and workshops in Sabae city. 【Official website】Japan Traditional Crafts Aoyama Square https://kougeihin.jp/en/

メキシコの日本食料理店「ひよこ」をご紹介 「日本食の魅力を知って、実際に日本のグルメを食べに行きたい」 このように、日本食のことはあまり知らないけど興味はあるという人はいますよね。 寿司や天ぷらなど日本食の有名どころ以外のグルメを知りたいという人もいると思います。 そのような方に、今回はメキシコで焼き鳥などの日本食をたべられる「ひよこ」というお店を紹介します。 この記事では、メキシコで焼き鳥などのグルメを出している「ひよこ」についての説明やメニューの紹介をしたいと思います。 「ひよこ」の「Shigetoshi Narita」が日本食を解説している動画も紹介しているので、気になる方は見てください！ メキシコで焼き鳥や日本食などを楽しめる「ひよこ」とは？ 「ひよこ」とは、メキシコで焼き鳥や日本食などのグルメを楽しめる人気の飲食店です。 職人が食材にこだわり丁寧に調理した焼き鳥や、メキシコ料理のトスターダなどを食べることができ、メキシコ人や日本人、欧米人など、さまざまな人が来店しているそう。 カウンター席のみのお店ですが、予約ができるようなので気になる方は予約してから来店してみてください。 メキシコで焼き鳥や日本食などを楽しめる「ひよこ」のメニュー メキシコで焼き鳥などのグルメを楽しめる「ひよこ」にはさまざまなメニューがあります。 まずは、焼き鳥。ネギマやモモ、ハツ、手羽などを串にさし備長炭で焼き上げていきます。 炭火焼きの焼き鳥はとてもカリっとしていて美味しいですよね。 他にも、和牛やバラ肉、野菜、ラムチョップを備長炭で焼いた料理や、メキシコ料理のトスターダと日本食をあわせた料理などさまざまなオリジナルメニューがありグルメにはたまらないお店。 「ひよこ」は、和食とメキシコ料理を楽しめる名店です。 メキシコで美味しいグルメを出している「Shigetoshi Narita」 メキシコで日本食などのグルメを楽しめる「ひよこ」の板前さんが「Shigetoshi Narita」です。 鶏肉の部位や食材にこだわり調理し、美味しい日本食やメキシコ料理を提供しています。 「Shigetoshi Narita」のトスターダはタピオカで作っています。 作り方はタピオカを弱火でじっくり煮込み、イカ墨で色付けしていきます。 そこから3日かけて乾燥させてオーダーが入ったら油で揚げて調理します。 つくねはひき肉、青ネギ、ショウガ、醤油、たまご、玉ねぎなどを使って調理します。 タレで味付けしたシンプルなつくねです。 メキシコのおすすめグルメ店である「ひよこ」の動画はこちら 「Eater」 が制作する「ひよこ」の板前さんの「Shigetoshi Narita」のインタビュー動画がおすすめです。 こちらの動画は「Shigetoshi Narita」の日本食やメキシコ料理のこだわりを解説していて、とても興味深い動画になっています。 メキシコ料理と和食を楽しめる珍しいお店の「ひよこ」日本食に興味がある人にはおすすめできるお店です。

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

This video, titled "#29_Hiroyuki Kanda" (#29_神田裕行（かんだ）), was released by "Palais De Z - The Future of Deliciousness" (パレ・ド・Z〜おいしさの未来〜). In this video, Chef Hiroyuki Kanda of the Japanese restaurant "Kanda" in Nishi-Azabu shares his passion for cooking. Kanda trained in Paris when he was young, and after further honing his skills at Aoyagi in his hometown of Tokushima, Kanda went independent at the age of 40. The food served at "Kanda" is a combination of visual beauty and inner depth. The food prepared by the top chef is truly exquisite. At 11:46 in the video, he personally travels to Minami Uonuma in Niigata Prefecture to harvest the finest varieties of rice. This master Japanese chef has a strong dedication to creating the finest dishes.

Here's the Daily Schedule of Sushi Noz, a Michelin-Starred Restaurant! This chef has been studying the art of sushi for more than 20 years. This is a video of a day in the life of Nozomu Abe, the owner of "Sushi Noz." Sushi Noz opened its doors in New York City, USA in 2018. It's not an overstatement to say that New York is a fierce battleground for Edo-mae sushi, but it's so good that it has been awarded one Michelin star in New York City. Ninety percent of the fish they handle is transported by their expert buyers in Toyosu, and you can enjoy the fresh catch of the day with the restaurant's omakase course. Mr. Abe puts so much effort into his preparation that 90% of his work is completed before operations commence. In the video, he talks about the preparation process, his attitude as an artisan, and the ingredients he uses, so be sure to check it out. ◆Sushi Noz Store Information◆ 【Address】181 E 78th St, New York, NY 10075, United States 【Cost】Omakase Course- $300/person 【Hours】18:00～23:30 【Closures】Wednesday 【Phone】917 338 1792 【Official Homepage】Sushi Noz https://www.sushinoz.com/ 【Yelp】Sushi Noz https://www.yelp.com/biz/sushi-noz-new-york

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/

A Look at the Japanese Hot Pot Dish Shabu Shabu Omakase This video, titled "Chef Mako Okano Serves the World's Only Shabu-Shabu Omakase — Omakase," was released by "Eater." The video introduces Mako Okano, a female chef at a Japanese restaurant in New York that offers "Shabu-shabu," a Japanese style hot pot dish, in an "Omakase" format. Introduced in the video is the Japanese restaurant "Macoron," a new style "Shabu-shabu" restaurant in New York where Mako Okano cooks dishes using traditional Japanese ingredients while guests enjoy the show from their counter seats. Shabu-shabu - Original Japanese Cuisine Photo：Shabu-shabu "Shabu-shabu" is a Japanese dish in which thinly sliced meat is dipped in a pot containing soup stock to cook, and then dipped in ponzu or sesame sauce. In addition to meat, vegetables, tofu, and other ingredients are also boiled and then dipped in sauces creating a delicious assortment of flavors. It's said that the name comes from the onomatopoeia "shabu-shabu," which is the sound the meat makes while being pulled through the soup stock while held with chopsticks. "Shabu-shabu" is popular as a Japanese gourmet food, and it is a popular dish you can enjoy at Japanese restaurants as well as at home, with family and friends gathered around the pot. In Japanese shabu-shabu, there is no person designated to do the cooking, rather, each person "shabu-shabus" (dips the meat into the pot) and eats their desired portion. Mako Okano's Original "Shabu-shabu Omakase" Source :YouTube screenshot The dishes offered by Mako Okano start with appetizers, such as "Dashimaki Tamago" (a type of Japanese rolled omelet), abalone, yuba (tofu skin) and raw sea urchin, and tofu that is cooked via shabu-shabu. After that, the main Wagyu beef shabu-shabu is served with vegetables. This can be seen from 1:30 in the video. Mako Okano dips the thinly sliced meat of A5 or A4 ranked beef, which has the highest balance of lean and fat, several times in the boiling soup stock and serves it to customers after it's perfectly cooked. There are 4 types of sauces used in addition to the major Japanese ponzu and sesame sauces. The course is also original in that it's finished with soba noodles made by Mako Okano, who has worked at a soba restaurant herself. Soba is also one of the representative gourmet foods in Japan. Summary Shabu Shabu Macoron - A Popular Shabu-shabu Restaurant in New York Source :YouTube screenshot Mako Okano points out that the charm of her original Japanese shabu-shabu is that boiling the meat removes excess fat, so that the stomach doesn't feel heavy after eating it, and it also doesn't leave you feeling lethargic. Mako Okano also mentions that she wants to combine Japanese soba with shabu-shabu as it's good for one's health. By using Japanese ingredients and shabu-shabu recipes outside of Japan, she's able to share Japan's delicious cuisine with the world.