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Video article 11:02
Watch This Video to See the Craftsmanship That Goes Into Making Japan's Delicious Crepes! If You Haven't Eaten Yet, Be Careful!
Food & Drink- 44 plays
- YouTube
How to Make Crepes, One of the Most Popular Desserts in Harajuku This video shows crepes being made at a crepe shop. Crepes are a popular sweet in Japan, especially among young people. You can often see them at festival stalls, and you can also find them in Harajuku and other areas, but their variations vary from shop to shop, for example, some stores are particular about using fresh cream and have large toppings. Check out the video to see how to make crepes from start to finish! -
Video article 2:39
A Karumeyaki Demonstration Worthy of Applause! The Popular Candy Sold at Festivals and Street Vendors Is Fun to Watch and Makes a Great Snack!
Food & Drink- 36 plays
- YouTube
A Karumeyaki Demonstration! This video shows karumeyaki being made at a stall near the Japan Mint in Osaka Prefecture. Karumeyaki, also known as karuyaki, etc., is a traditional Japanese snack that looks like a large, puffy disk. From 1:10 in the video, you can see the vendor add granulated sugar and watch it swell. The taste you'll notice is caramelized sugar with a slightly charred taste and a macaron-like texture. You don't see karumeyaki stalls very often, but you can find demonstrations at festival and fair stalls, so if you see one, be sure to give it a taste! -
Video article 6:44
Mt. Takao Beer Mount – Enjoy a Toast With Delicious Food and Drinks and Gorgeous Views at This Beer Garden Located Just 1 Hour From the Heart of Tokyo!
Food & Drink Nature Travel- 51 plays
- YouTube
Mt. Takao Beer Mount: Video Introduction This video, titled "Solo Drinks at a Beer Garden - Mt. Takao Beer Mount" (おひとりさまでもビアガーデン・高尾山「ビアマウント」で呑む), was uploaded by "furo1010." In the video, furo1010 is shown heading to Mt. Takao Beer Mount. With its beautiful scenery, delicious food, and tasty beer, Mt. Takao Beer Mount is a place you'd want to visit even if you are not a mountaineer or a hiking enthusiast. Be sure to check out the video to see how the buffet-style food and beer, as well as local sake and other beverages, are enjoyed. Mt. Takao Beer Mount – Experience Hospitality at 488 Meters Above Sea Level! A Look at the Event's Nearly 70 Years of History Photo:Mt. Takao Beer Mount (beer garden), Mt. Takao Located in Hachioji, Tokyo, in Japan's Kanto region, Mt. Takao boasts the largest number of climbers in the world. In the summer, the observation deck restaurant, which is adjacent to the Mt. Takao cable car, transforms into Mt. Takao Beer Mount and hosts a beer garden. Mt. Takao Beer Mount is a beer garden that began in 1954 as a film festival and summer evening karaoke contest held to encourage the use of the Mt. Takao cable car and has been ongoing for nearly 70 years. The view from the top terrace of the observation deck restaurant—located 488 meters above sea level—is spectacular, offering a panoramic view from the Tokyo cityscape to the Boso Peninsula during the day. It's also a popular spot on Japanese Instagram for its beautiful night views. Being just an hour away from central Tokyo, you can enjoy delicious food and beverages while surrounded by nature at Mt. Takao Beer Mount. Mt. Takao Beer Mount 2023 – Event Dates, Admission Fees, and More! Photo:Mt. Takao Beer Mount (beer garden), Hachioji, Tokyo Due to the pandemic, Mt. Takao Beer Mount was held on a smaller scale until 2021, but has been held normally since 2022. The 2023 event dates have yet to be released, but if it's held as usual, it will be open from June 15 to October 15. The price for all-you-can-eat and drink is 4,200 yen for adults, 3,900 yen for seniors, 2,700 yen for junior high school students, 1,700 yen for elementary school students, and 500 yen for infants. You can enjoy delicious gourmet food and a wide variety of drinks with an all-you-can-eat and all-you-can-drink course at a reasonable price. Please enjoy it with your family and friends. Food at Mt. Takao Beer Mount – The Perfect Dishes to Go With Your Beer! Photo:The buffet at Mt. Takao Beer Mount (beer garden) Dishes served buffet style will include Japanese, Western, and Chinese menu items. [Video] 2:55 - Buffet-Style Dishes Among the dishes we recommend are local specialties of Hachioj, including salads using vegetables grown in Hachioji and Hachioji Ramen. [Video] 4:00 - Local Specialties of Hachioji, Tokyo The beer goes perfect with the delicious food, and there's beers being served from four major breweries, allowing you to sample a variety of flavors. [Video] 4:13 - Beers From 4 Major Breweries In addition to beer, there's a wide range of beverages, including sake, sours, highballs, etc. Of course, non-alcoholic drinks for children are also available. [Video] 4:52 - A Wide Selection of Alcoholic Beverages Mt. Takao Beer Mount is a great place to enjoy delicious food and drinks, and is recommended for both families and solo guests alike. Information About Wait Times, Crowding, Recommended Seats, Reservations, and More! Mt. Takao Beer Mount has approximately 500 seats and all guests can enjoy the buffet for up to 2 hours. Although there are many seats, the beer garden can be quite crowded on weekends and during the Bon Festival, so be sure to keep this in mind if you're planning on visiting. If you want to enjoy the restaurant without any hassle, we recommend making reservations in advance. Reservations can be made for a minimum of 4 people on weekdays, and for 10 or more people on weekends and holidays. The best seats at Mt. Takao Beer Mount are on the top floor, called the slab. The night views from here are incredible. For those who want to enjoy nature, we recommend the garden surrounded by the forest. You can dine while relaxing in nature. The indoor hall is perfect for rainy or windy days. For rainy days, there's no need to worry, as there is also tent seating set up in the outdoor area. Use the Cable Car for Easy Access to the Mt. Takao Beer Mount Photo:Mt. Takao cable car To get to Mt. Takao, where the beer garden is located, first take the Keio Line from Shinjuku for 53 minutes to Takaosanguchi Station. From Takaosanguchi Station, head to the Kiyotaki Station cable car, a 5-minute walk away. Take the cable car (a 6-minute ride) and get off at Mt. Takao Station to reach the venue. Mt. Takao Beer Mount can also be reached on foot without using the cable car. The food and drinks will taste even better after a nice hike up the mountain! Trail 1 – Hiking Mt. Takao as an Inexperienced Climber/Hiker Source :Hachinavi Mt. Takao Feature Mt. Takao is so famous among mountaineering enthusiasts that around 3 million climbers visit the mountain each year. For those who wish to hike up to the beer garden, here are some recommendations. To get to Takao Beer Mount on foot, we recommend Trail 1. There are seven trails on Mt. Takao: Trails 1-6 and the Inariyama Course. Trail 1 is easy for beginners to climb as most of the course is paved and there are rest areas. It takes approximately 100 minutes to reach the summit and around 60 minutes to reach the beer garden. After a nice workout, why not enjoy the beer garden with some friends in the outdoors? Things to Do Near Mt. Takao There are a number of things to do near Mt. Takao. Below we'll introduce some places we recommend checking out when visiting the area. Takaosan Yakuoin Temple Takaosan Yakuoin Temple is a temple located on Mt. Takao. They have many seasonal events, such as New Years events and Setsubun, and they even have a fire walking event that's held during March each year. The temple is a 20-minute walk from the same cable car used to access the beer garden. Hours: 9:00 am - 4:00 pm Admission Fee: Free Takao 599 Museum A museum with a relax atmosphere that features exhibits relating to the unique ecosystem on Mt. Takao. The museum is located just 4 minutes from Takaosanguchi Station by foot. Hours: April to November: 8:00 am - 5:00 pm (Last admission 4:30 pm), December to March: 8:00 am - 4:00 pm (Last admission 3:30). ※Hours are subject to change due to events. Admission Fee: Free ※Some events/exhibits may have an admission fee Keio Takaosan Onsen Gokurakuyu Keio Takaosan Onsen Gokurakuyu is a natural hot spring located at the foot of Mt. Takao. The facility offers hot springs and massages, as well as restaurants where you can enjoy delicious soba and sashimi after relaxing in the hot springs. The facility is a quick 2-minute walk from Takaosanguchi Station. Hours: 8:00 am - 10:45 pm (Last admission 10:00 pm) Admission Fee (Weekdays): Adults: 1,100 yen, Children: 550 yen (Weekends/Public holidays/Peak season): Adults: 1,300 yen, Children: 650 yen ※Peak season fees apply during the following periods: December 29 - January 3, Golden Week, mid-August, November 1 - November 30, and other dates ※Free admission for children under 3 Mt. Takao Monkey Park & Wild Plant Garden A monkey park on Mt. Takao home to some 70 monkeys. The park also features a garden with walkways made from tree cookies and beautiful autumn leaves in the fall. The park is a 3-minute walk along Trail 1 after taking the cable car to Takaosan Station. Hours: December - February: 9:30 am - 4:00 pm, March - April: 10:00 am - 4:30 pm, May - November: 9:30 am - 4:30 pm Admission Fee: Adults (Junior high school students and older): 430 yen, Children (Ages 3 and older): 210 yen Takao Trick Art Museum A museum full of mind-bending, Egyptian-themed optical illusion art where you can enjoy taking funny photos. The museum receives support from the Egyptian Embassy, and so the souvenir store has popular souvenirs imported directly from Egypt. The museum is a 2-minute walk from Takaosanguchi Station. Hours: April - November: 10:00 am - 6:00 pm, December - March: 10:00 am - 6:00 pm Closed: Thursdays Admission Fee (General): Adults: 1,300 yen, Junior high and high school students: 1,000 yen, Elementary school students: 700 yen, Young children (ages 4 and under): 500 yen (People with disabilities): Adults: 1,100 yen, Junior high and high school students: 800 yen, Elementary school students: 500 yen, Young children (ages 4 and under): 300 yen ※Discounts available for groups. Please see the official website for more information Summary of Mt. Takao Beer Mount Mt. Takao Beer Mount is held both in the summer and in the fall. Last year, it was held from October 19. The atmosphere is quite different during autumn, but just as enjoyable! Also, until the summer beer garden begins, the Mt. Takao Beer Buffet event is held, where visitors can enjoy barbecue cooked on an eco-friendly craft grill imported specially from Denmark. Mt. Takao, is a great place where visitors can enjoy both mountain climbing and gourmet food. Mt. Takao Beer Mount is the perfect for those looking to enjoy a cold beer to beat the summer heat! Relax and take a break from the daily grind and head to Mt. Takao Beer Mount, where you can enjoy nature, tasty food, and satisfying drinks! 【TripAdvisor】Mt. Takao Beer Mount -
Video article 18:53
Kyogoku Kaneyo – A Kyoto Michelin Guide Kabayaki Restaurant Famous for Their Specialty Eel Dish, Kinshi-don
Food & Drink Travel- 45 plays
- YouTube
Video introduction - Craftsmanship of Kyoto Eel Specialty Restaurant This video, titled "Kyogoku Kaneyo: A Grilled Eel Master in Kyoto|the Art of an Eel Master Who Has Been Serving Grilled Eel for 58 Years" (58年間ひたすら鰻を焼き続けた鰻爺の職人技「京極 かねよ」), was uploaded by "WAZAIRO." It showcases the artisanal skills of the chef, from how the unagi (freshwater eel) is prepared to how the fluffy Japanese omelette is placed on top. What Is Kabayaki? Photo:Eel kabayaki Kabayaki is a method of cooking used in Japan wherein long, thin, scaleless fish are skewered and grilled in a teriyaki style (grilled while covered in a sweet soy sauce marinade). In Japan, this style of cooking is mainly used to prepare eel, but is also used to cook a number of other fish. Records show that kabayaki has existed in Japan since at least the late 1,300s, although the cooking method was different than that of modern day kabayaki. Chawanmushi, the Perfect Umami Flavor to Go With Your Unagi Photo:Chawanmushi The video shows the atmosphere of the restaurant and you can hear all of the appliances, etc. used in the restaurant as well. The chawanmushi (Japanese steamed egg custard), which can be ordered for 600 yen, is a must-try. [Video] 0:45 - How Chawanmushi is Made Kansai-Style vs Kanto-Style Eel – The Different Styles of Eel in Japan After sitting in an ice bath for some time, the eels are then skillfully prepared by the chef. Although "Kaneyo" is a restaurant in Kyoto, they use the Kanto-style of preparing and grilling eels, known as "Edoyaki." Let's take a look at the differences between Kansai-style and Kanto-style eel. Kansai-style: The eels are opened from the belly, skewered without being steamed, and then grilled with the head still on the skewer and removed later. Kanto-style: The eels are opened from the back, steamed, skewered, and the head is removed before grilling. In the video, the eel is dexterously skewered and steamed by the chef. The steamed eel is dipped into the sauce and then broiled. The eels are grilled rapidly, with the cooking conditions carefully monitored by the skilled chef. [Video] 2:04 - Preparing and Cooking Eel What is Kinshi-don? The Specialty of Kyogoku Kaneyo Photo:Kinshi-don kinshi-don is the signature dish of Kyogoku Kaneyo, but what is it exactly? Kinshi-don refers to an eel bowl with a fluffy Japanese egg on top. In the video, you can see how the fluffy egg is cooked between two stoves with different heat levels, adjusting the heat to get the perfect omelette. The resulting dish, with a large, fluffy egg protruding from the bowl is both photogenic and delicious! Underneath the egg you'll find the perfectly cooked eel. Peeling back the egg to see the delicious eel underneath is part of what makes this dish such a treat. [Video] 15:40 - Cooking the Egg Used for Kinshi-don A Summertime Eel Eating Tradition in Japan Photo:Unaju Eel is known to be rich in vitamins, and as such, it became tradition to eat it during the summer months to ward off the fatigue caused by Japan's hot summers. The most common day for this is Doyo no Ushi no Hi, or "The Midsummer Day of the Ox." In 2023, this day falls on July 30 (Mon.). If you're looking to try some tasty Japanese eel, consider trying it on a hot summer day to beat the heat! Unagi vs Anago: The Different Types of Eel in Japan Photo:Anago (conger eel) sushi There are two types of eel commonly eaten in Japan: unagi and anago. Unagi is a freshwater eel, whereas anago (conger eel) is a saltwater eel. In terms of flavor, unagi (うなぎ) is known to have a richer flavor, while anago are said to have a lighter flavor. Because of this, unagi is often prepared in a kabayaki style, while anago is often steamed or prepared as tempura. As for nutrients, unagi generally has far more vitamins than anago. Kyogoku Kaneyo, a Restaurant in Kyoto You Don't Want to Miss! Kyogoku Kaneyo is located in downtown Kawaramachi, in the Nakagyo Ward of Kyoto. Founded in the early Taisho period (1912-1926), the restaurant boasts a traditional Japanese atmosphere and the same delicious taste, with eel grilled using a secret sauce that has been passed down for 100 years. The superb dishes have even earned it a spot in the Kyoto Michelin Guide. The second-floor tatami room has a relaxing atmosphere, and yose performances are held there each month. If you're into rakugo and other Japanese performance arts, we recommend checking it out. ◆Kyogoku Kaneyogura◆ 【Address】456 Matsugaecho, Nakagyo Ward, Kyoto, 604-8034 【Telephone】075-221-0669 【Closed】Closed on Wednesdays 【Parking】No private parking lot, please use a nearby paid parking lot 【Access】 -From JR Kyoto Station, take the No. 5 city bus to Kawaramachi Sanjo (河原町三条) and walk 2 minutes. -A 5-minute walk from Kyoto City Hall on the Tozai Subway Line -A 5-minute walk from Sanjo Keihan Station on the Keihan Main Line -
Video article 52:36
Luxury Japanese Cuisine at a Famous Restaurant in Tokyo! Eye-Catching Techniques and Unique Matsuba Crab Dishes!
Food & Drink- 69 plays
- YouTube
Hibiya, Tokyo's Japanese Restaurant "RyuGin:" Video Introduction This video, titled "Japanese Cuisine—RyuGin Matsuba Crab Conference Report" (日本料理 龍吟 松葉蟹学会発表), was uploaded by "TOKYOGASTRONOMY." It introduces food presented by RyuGin at the "2016 World Cuisine Academic Meeting in Hakodate" (世界料理学会 in HAKODATE 2016) in September 2016. RyuGin is a Japanese restaurant situated in Hibiya, Tokyo. The restaurant offers a range of Japanese cuisine prepared with carefully selected ingredients, not least among which is Matsuba crab. At around 52 minutes, the video is on the long side, but there are dazzling skills on display, and a number of dishes using Matsuba crab. First, watch the video, and enjoy an introduction to the flavors of winter in Japan and the charms of Matsuba crab. What is Matsuba Crab? Photo:Matsuba crab Matsuba crab refers to male snow crabs caught in the San'in region of Tottori, Japan. Female snow crabs are referred to as "Seko crab" or "Koppe" in Japan. Snow crabs caught in Kyoto prefecture are known as Tsuiyama or Taiza crab, and crabs caught in Fukui prefecture are referred to as Echizen crab. As you may have noticed, the crabs are referred to by different names depending on where they were caught and whether they're male or female. Snow crabs generally belong to the Xanthidae family of crabs, but in some regions snow crabs belonging to the Oregoniidae family in certain regions are also referred to a Matsuba crab. A snow crab can be identified by its ten clawed feet, its long, slender legs, and its shell, which is small compared to its body as a whole. The crabs can be caught in the Sea of Japan's western area, as well as the area from Toyama prefecture north. They're also found in parts of the Pacific Ocean, such as the Sea of Ohkotsk and off the coast of the Sanriku region of Japan. Tasty Crab Soup From the Shell of a Matsuba Crab The video also shows delicious crab soup. Charcoal-grilled crab legs are added to stock produced by boiling the discarded shell of a Matsuba crab. You can almost smell the crab's fragrance coming from your screen. [Video] 6:13 - Crab Soup Shitamachi Katsushika Edo Dome – Seko Crab Beautifully Arranged in a Dish Made From Its Shell Source :YouTube screenshot Next up is a dish called "Shitamachi Katsushika Edo Dome" (下町葛飾江戸ドーム). This dish brings out the deep flavor of the Matsuba crab's female counterpart, the seko crab. The way RyuGin arranges this crab, with special tin tableware is nothing short of art. The dish is then carried to customers on a dome and platter made using traditional Japanese crafts, such as Wajima-nuri (a type of lacquerware from Wajima, Ishikawa) and Edo Kiriko (a type of cut glass from Asakusa, Tokyo). [Video] 9:20 - Shitamachi Katsushika Edo Dome Itsukiboshi, a Super-Sized Matsuba Crab Next up is "Itsukiboshi" (五輝星). Among Matsuba crabs, these are some of the biggest. Their size is enough to be easily noticeable even via the medium of video. Arranged in its bowl, the crab sashimi is, in a word, beautiful. Served with crab miso ponzu (ponzu is a sauce made from vinegar and bitter orange), it's simply delicious. [Video] 15:13 - Itsukiboshi Enjoy Matsuba Crab Pincers to the Full with "Banshu-yaki" Source :YouTube screenshot This fried crab dish using only the pincers is known as "Banshu-yaki" (播州焼) at RyuGin. This aromatic fried crab has tones of yuzu (a citrus fruit grown in Japan), and is served with crab miso. "Banshu" (播州) is an old name for what is now Hyogo prefecture. Hyogo is known as the number one supplier of Japanese crab, and crab pincers are familiar to many as a Banshu specialty. [Video] 18:50 - Banshu-yaki, Using Only Crab Pincers The RyuGin Burger, a Decadent Hamburger Using Matsuba Crab Next is a slightly eccentric dish, called the "RyuGin Burger." Matsutake mushrooms take the place of the bread, and Matsuba crab is used for the patty. Have you ever heard of such a decadent burger? What makes this burger so special is the "an" (a thick starchy sauce) made using Matsuba crab stock, which really brings out the Matsuba crab's flavor. [Video] 22:03 - RyuGin Burger Matsu x Matsu Shabu – Emphasizing the Crab's Umami Flavors Moving on is a dish called "Matsu x Matsu Shabu." This shabu-shabu (a Japanese hotpot dish with thinly sliced meat and vegetables) dish makes use of stock from Matsuba crab and Matsutake mushrooms. The dish is full of special artisan touches, such as the use of a Matsuba crab's shell in place of the pot, and more. Once you start to pick up the scent of cooking Matsutake mushrooms, it's time to put the Matsuba crab into the pot. [Video] 26:13 - Japanese Crab Shabu-Shabu Wakamatsuba, the Irresistible Sweetness of Young Matsuba Crab Source :YouTube screenshot "Wakamatsuba" (若松葉) is the name for younger Matsuba-crabs, and when translated to English literally means "young Matsuba." These younger crabs have soft, edible shells. You can see the Wakamatsuba crab meat arranged gorgeously on its shell in the video. Shirasu – Stunning Deep Fried Wakamatsuba Crab Tempura "Shirasu" (白砂) refers to Wakamatsuba crab tempura (a type of deep frying technique using batter). Every single detail—not just the batter that envelops the Wakamatsuba crab, but the method and timing of the boiling and deep frying stages, and type of oil used—has been honed to a fine-art. [Video] 33:45 - Matsuba Crab Tempura The Matsuba crab and Matsutake mushroom tempura rice bowl is not to be missed, either! Anrakuyaki – Bringing Out the Irresistibly Rich Flavor of Crab Miso and Cheese Anrakuyaki (安楽焼) is a dish that combines the rich flavors of crab miso and caciocavallo cheese. The melted cheese is sure to get your tastebuds tingling. The flavor is improved even further with "uchiko" and "sotoko," the Seko crab's eggs. [Video] 38:43 - Japanese Crab and Cheese "Anrakuyaki" Matsuba Seiko – A Combination of the Crab's Umami Flavors and Matsutake Mushrooms Source :YouTube screenshot "Matsuba Seiko" (松葉聖子) is a rice dish with Seko crab and Matsutake mushrooms. You can enjoy every part of the Seko crab with this dish, along with the Matsutake mushrooms, which are cut into bite-size pieces. [Video] 44:53 - A Final Dish with Japanese Crab and Matsutake Mushrooms You can watch the Matsuba Seiko being prepared with all the ingredients in a single pot in the video. Notice the use of truffles to round the dish off. Summary of Japanese Restaurant RyuGin – A Wide Range of Luxurious Matsuba Crab Dishes Matsuba crab can be eaten in a variety of ways, including as sashimi, sukiyaki, char-grilled, and roasted in its shell. It wouldn't be a stretch to say that Matsuba crab is essential to any conversation about Japanese cuisine. Next time you visit Japan, be it for sightseeing or other reasons, why not try a dish made with Matsuba crab? If you plan to eat at "RyuGin," we recommend you book in advance. The Matsuba crab with Japanese-grown Matsutake costs around ¥100,000, (before tax), but prices can vary according to the market. These truly sumptuous dishes are a veritable art-form. If you've got a big budget, we recommend giving it a try. 【Official Website】Japanese Restaurant RyuGin 【TripAdvisor】Japanese Restaurant RyuGin -
Video article 10:06
Traditional Japanese Osechi Dishes Made by a Japanese Grandma. Learn Life Lessons From the Energetic Grandma Masami
Food & Drink Traditional Culture- 73 plays
- YouTube
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? -
Video article 6:36
Wake, Okayama’s Local Seasonal Feast. Introducing Traditional Mitten Crab Fishing, Mitten Crab Recipes, and the Mitten Crab Dish “Kakemeshi”!
Food & Drink- 297 plays
- YouTube
Mitten Crab Fishing and Mitten Crab Kakemeshi! The video(岡山・和気町に伝わるモクズガニ漁に密着「ズガニのかけ飯」の味は) closely covers Keiji Mandai from the Yoshiikawa Southern Fishery Cooperative, who runs a mitten crab fishing business in Wake, Okayama in Japan's Chugoku. The title of the video roughly translates to “Japanese mitten crab fishing In Wake, Okayama. Mitten crab fisheries and a taste of Kakemeshi." Kenji Mandai is a veteran fisherman with 70 years of experience. Mitten crab is called "Zugani" by the local people and it is used in the local special dish “Zugani Kakemeshi.” Please watch the video to see some of the characteristics of mitten crab fishing, or to check the recipe for Zugani Kakemeshi. Mitten Crab Fishing Photo:Mitten crab Mitten crabs are found in the river and the local people call it “Zugani.” The mitten crab is part of the crustacean species. Its carapace is 7-8 cm, and it weighs around 180g. The fishing process is actually quite easy as well. Being nocturnal, mitten crabs usually stand still in between rocks. Knowing this, fisherman put net traps into the river and the mitten crabs have a tendency to just walk inside them. That's it! If you want to see this in action, take a look at the video starting from 0:16. Mitten crab fishing peaks in the fall since the crabs travel down the river to breed. They're packed with meat during this time of the year so it's definitely the best season to try them. If the crabs legs crabs are yellow, that means it's a lunker! Unfortunately, because their size is relatively small and it takes time and effort to cook, there are fewer and fewer people eating mitten crabs nowadays . As a result, not many fishermen are involved in mitten crab fishing, and the tradition has been on a steady decline. What Is Mitten Crab Kakemeshi? Recipes and Popular Ways to Cook Mitten Crab Source :YouTube screenshot Mitten crab kakemeshi is loved by the local people in Wake, Okayama and a feast is held during the rice harvesting season in the fall. After cooking vegetables in a pot, chop up the mitten crabs (including the shells), and strain the crabs using a strainer. In order to get the best tasting crab, it is best to spend time chopping up the crab as finely as possible. The shell of the crabs used to be the main source of protein for the people of Wake. After seasoning the soup with soy sauce, the standard way to enjoy this meal is to put it over rice. Mitten crab kakemeshi has a very rich taste, and you can taste every ingredient. For a more in-depth explanation on how to prepare mitten crab, take a look at 3:16 for the recipe on how to make mitten crab kakemeshi. There are several other recipes using mitten crabs, such as Takikomi gohan (this involves cooking the crab with other ingredients inside of a rice cooker with rice), Tsugani soup, steamed crabs, miso soup, and crab pasta. Mitten crab is a perfect ingredient for both Japanese and western dishes. Also shown in the video at 5:58, the local people cut a steamed crab in half and eat it straight. A Summary of the Mitten Crab Fishing and Mitten Crab Kakemeshi Introduction Photo:Mitten crab Mitten crabs taste the best, and are beefiest in Autumn, and although it has a strong smell, if cooked properly it can become a delicious meal. If you are planning to visit Japan, we recommend trying different kinds of Japanese food to feel the culture of Japan. If this article has got you interested in trying some crab dishes after watching the mitten crab fishing video, there's no better place to get your fill than Wake, Okayama. Although mitten crab fishing has been on the decline, mitten crab is a taste that deserves to be passed down for generations. -
Video article 16:50
Iga Beef - Enjoy The Finest Japanese Beef At Sukiyaki Kanaya, A Popular, Long-established Japanese Restaurant In Iga, Mie! The Soft, Melt-in-your-mouth Texture Of The Grilled Beef Will Take You To Cloud Nine!
Food & Drink- 42 plays
- YouTube
Iga Beef - The Finest Beef in Japan This video, titled "Iga Beef Amiyaki - Gourmet Food in Japan," was released by "Aden Films." The video showcases Iga Beef being grilled at the long-established shop "Sukiyaki Kanaya" in Iga City, Mie Prefecture. "Sukiyaki Kanaya" in Iga, Mie is a Japanese sukiyaki restaurant that produces Iga Beef and offers some of the finest cuts of beef around. It's very popular as a long-established restaurant where you can relax and enjoy Iga Beef in a Japanese-style atmosphere. This time, we'll introduce the characteristics of Iga Beef and the grill menu of Sukiyaki Kanaya, the restaurant introduced in the video. Iga Beef, a High-end Brand of Japanese Beef Photo:Iga Beef Iga Beef refers to female Japanese Black heifers fattened in Japan's Tokai region in Iga and Nabari in Mie prefecture. Specifically, the cattle are fattened females born to Tajima bulls in Hyogo Prefecture and virgin cattle from Miyazaki Prefecture. Since its founding 100 years ago, Kanaya has been producing Iga Beef with its advanced fattening techniques. Also, it's said that the livestock production of Iga Beef became known nationwide when Seizaburo Kanaya shipped Iga Beef to Tokyo for the first time in 1883. The clean air and water of the Iga Basin and the abundant pastures of the natural environment make it suitable for cattle breeding. The Iga Beef bred there has a unique fragrance and richness to it and is characterized by its melt-in-your-mouth tenderness. Iga Beef is sold as a high-end beef brand at 18 certified butcher shops. As a special product of the Iga region, it is also sold online, and its flavor is recognized both in Japan and overseas. The Grilled Beef Dishes of Sukiyaki Kanaya Source :YouTube screenshot The long-established Iga Beef restaurant Sukiyaki Kanaya is a Japanese restaurant that has been producing Iga Beef for four generations. The menu at Sukiyaki Kanaya includes, of course, sukiyaki, as well as butter-grilled beef, regular grilled beef, shabu-shabu, and Iga Beef steaks for both lunch and dinner. The video will introduce the "Amiyaki" method of grilling over charcoal, which brings out the flavor of the meat more directly. You can see the Iga Beef grilled with plenty of sauce at 2:28 in the video. At Sukiyaki Kanaya, the veteran Chef Nakai attends to the table and grills 3 pieces of A5 rank marbled meat and vegetables, such as onions and shiitake mushrooms, to utter perfection. Check out the video at 4:09 and you'll be able to get an idea for just how tender this meat is. Summary of Iga Beef, the So-Called"Phantom" Beef Photo:Iga Beef In the video "Iga Beef Amiyaki - Gourmet Food in Japan" that was shown here, you can thoroughly enjoy the grilled cuisine of Sukiyaki Kanaya. Watching the video of the delicious Iga beef grilled over charcoal with special sauce... If this doesn't make you want to go sightseeing in the ninja village of Iga then I don't know what will. -
Video article 19:02
Natto for People Who Hate Natto?! Making Red Soybean Natto! Kyo-Natto Made by a President Who Used to Hate Natto!
Food & Drink Traditional Culture Life & Business- 26 plays
- YouTube
Red Soybean Natto Video Introduction This video, titled "How to make a Delicious Japanese "Kyo-Natto" Amazing "Natto" Master in Kyoto Japan![ASMR][DELI BALI]," was uploaded by "DELI BALI." This series features Kyo-natto, a popular product in Japan's Kansai region, made by Fujiwara Foods, near Kuramaguchi Station in Kyoto. Check out the video below to see how the delicious Kyo-Natto is made. Red Soybeans - One of the Many Varieties of Soybeans! Photo:3 types of soybeans Did you know that there are many varieties of soybeans? When you hear the word "soybeans," the first thing that comes to mind is probably the common yellow soybean. However, there are actually other varieties of soybeans, including red soybeans, green soybeans, and even black soybeans. Among the many varieties, red soybeans are a rare variety with few farmers growing them. Their nutritional value and flavor are superior to those of other varieties, and they are highly sought after. Different Ways to Eat Red Soybeans One problem many people have with natto is that the soybean skin remains in their mouth even after they've finished eating. The skin of red soybeans is so thin that it easily passes through the teeth, and the texture is pleasant, so the skin does not remain in the mouth. Also, because of its strong umami flavor, many recipes have been published for people who want to taste the full flavor of the bean, such as nimame (boiled soybeans). In addition to the sweet nimame, there are many other ways to enjoy soybeans, such as boiled in salted water, served with rice, or with spinach and tofu dressing. There are many different recipes to try out. In this video, red soybean natto is used as an ingredient. Kyo-Natto - The Creme de la Creme of Natto Source :YouTube screenshot The video introduces Fujiwara Foods, a leading natto manufacturer in Kyoto. In addition to natto made from common soybeans, the company also produces red soybean natto and green soybean natto. Several types of natto, including "Kyo-Natto Otsubu" (京納豆大粒, Large Bean Kyo-Natto) and "Kamogawa Natto" (鴨川納豆, Kamo River Natto), which won an excellence award for five consecutive years at the Japan Natto Competition, are loved by many natto fans. The process of making red soybean natto begins with the artisan's hand washing of the beans. The beans are gently washed by hand and soaked in water until they are about twice their original size. From there, the red soybeans are cooked in a pressure cooker. In the video, you can see the pressure cooker, which is full of Fujiwara Foods' commitment and history. After the beans are cooked, natto bacillus is immediately sprayed on the beans. Before the beans cool down, the natto is packed and left in the fermentation room for another 20 hours before the red soybean natto is finally ready. President Fujiwara says he never liked natto and did not want to take over his family's business. However, he is now known as a natto maker with fans not only in Kyoto but all across Japan. Summary of Kyo-Natto, a Natto Made With Red Soybeans Natto is a food for all genders and ages because of its high quality protein, so much so that it's called "Hatake no Niku" (畑の肉, 'the meat of the fields') in Japan. Furthermore, in recent years, soybeans have been attracting attention from people interested in dieting as a low-sugar food. Natto is made from fermented soybeans, which makes it even more nutritious. However, as the president of Fujiwara Foods disliked natto, it is a food that Japanese people are quite divided about. For those who dislike the smell, using spices such as wasabi, garlic, or curry seems to make it easier to eat. Be sure to give it a try if you dislike natto yourself. Even some natto lovers probably didn't know that there's red soybean natto and green soybean natto, or they may have known about them but have never eaten them. You'd be surprised at how different the different types of soybeans are. Red soybean natto is on a whole different level from regular natto. Be sure to give it a try! -
Video article 15:53
Pros and Cons of Burner Pads - Camping and Outdoor Activities With a Single Burner
Things to Do Food & Drink- 130 plays
- YouTube
Single Burners for Camping in Japan Japan is experiencing a camping boom, and many campers opt for the easy-to-use single burners when camping. Let's take a look at a video to see what burner pads are and how, if at all, they can make your cooking experience better when enjoying the outdoors. Video Introduction: Single Burners and Burner Pads This video, titled "Should You Buy a Single Burner and Burner Pad Together?" (シングルバーナーとバーナーパッドは一緒に買うべき?), was uploaded by "HAMA." Different Types of Single Burners Photo:A single burner There are two types of single burners: unified and partitioned. The unified type has the burner and gas canister in one unit, making it compact and convenient for cooking for one person. With the partitioned type, the burner and gas can are separated, and the burner is more stable than the unified type, so it's recommended when using a large pot. In addition, there are two types of gas canisters: CB cans and OD cans. CB cans are often used in household gas stoves, and inexpensive ones can be purchased at 100-yen shops all across Japan. The video uses a unified single burner with easily accessible CB cans. The Pros of Using a Burner Pad With a Single Burner Photo:A burner pad In the video, Hama-san from Okinawa goes over whether or not you should use a burner pad with your single burner. As you probably already know, a single burner is a small gas stove that can start a fire. It's a piece of outdoor equipment that can easily be used to boil water and cook food when camping or enjoying other outdoor activities. However, using a single burner by itself has some disadvantages, such as not distributing heat well, resulting in burnt pots and pans, as well as being unstable when used with larger pans. This is where burner pads come in. The main feature of a burner pad is that it converts the flame into a more evenly distributed source of heat. This makes it possible to cook dishes like curry, which requires heat be increased gradually, without burning the food. [Video] 4:35 - Using a Burner Pad In the video, you can see how gyoza (Japanese dumplings) are cooked. By using the burner pad, the gyoza are evenly browned and look delicious! [Video] 12:45 - Cooking Gyoza Beware of Thermal Radiation When Using Burner Pads Photo:A single burner The burner pad used in the video is a burner pad by Uniflame, made with a stainless-steel frame and a special heat-resistant steel mesh. The burner pad distributes heat and allows the user to adjust the strength of the flame to suit their needs. However, it's recommended that you cook over low heat because the thermal radiation can damage utensils and also heat up the gas can. Thermal radiation can also occur when using larger cookware, such as frying pans. Although not shown in the video, there are heat shielding tables for single burners. Consider checking them out as well! Should You Buy a Burner Pad for Your Single Burner? Summary The burner pad, which more evenly distributes the heat of a single burner, expands the range of cooking recipes you can prepare. Some campers use single burners without a burner pad when boiling water and with a burner pad when cooking. The less burnt-on food, the easier it is to wash your cookware. If you're thinking about purchasing a burner pad, be sure to use this video/article as a reference! -
Video article 22:33
Fresh Bonito Processed and Made Into the Finest Dishes! Check Out the Skills of This Chef as He Prepares Nigiri Sushi and Tataki!
Food & Drink- 116 plays
- YouTube
An Entire Bonito Processed and Turned Into Exquisite Dishes This video, titled "Japanese Street Food - Seared Bonito and Sushi," was uploaded by Japan Food Adventure. If you're going to visit Japan, a country surrounded by water on all sides, then not trying the sushi and other delicious cuisine would be a crime! For those looking to try delicious Japanese cuisine, we recommend trying bonito tataki, one of the most popular sushi items in Japan. This time, let's take a look at how a professional chef makes bonito tataki and nigiri sushi! The video is 22 minutes long, but it’s full of fine details and highlights. Bonito Tataki – A Popular Dish in Japan Photo:Straw roasted bonito tataki Bonito (or skipjack tuna) is a delicious fish that is low in calories and rich in nutrients. It has been a favorite menu item in Japan since ancient times. It's said that the reason why bonito tataki is called "tataki" comes from the sound of the chef tapping the cutting board as he cuts the bonito with his knife (tataku 叩く means "to tap" in Japanese). You can see freshly caught bonito at the beginning of the video, so be sure to check it out. Preparing the Finest Bonito Tataki Source :YouTube screenshot First, at 3:01, you can see the fresh bonito being processed. The traditional way to make roasted bonito tataki is to sear it with straw, as shown at 10:55 in the video. After the surface of the bonito is slowly baked with rice straw, the bonito is quickly cooled in ice water and cut into pieces, as shown at 14:18 in the video. It's also delicious when arranged with Japanese ginger, grated daikon, or thinly sliced onion. Season it with ponzu sauce, dipping sauce, or other seasonings, and you've got yourself a delicious gourmet Japanese dish. The finished bonito tataki can be viewed at 17:17 in the video. In Kochi, a place famous for its bonito, it's standard to eat bonito tataki with salt. Not only can you eat it as it is, but you can also nigiri it with sushi rice, which is shown from 18:12 in the video. Summary of Bonito Tataki Source :YouTube screenshot This video introduced the artisanal skills of a Japanese chef as he processes and prepares bonito with great skill. In Japan, there are many seafood dishes that use an abundance of fresh seafood, such as bonito tataki, grilled fish, and sashimi. If you're looking to taste the finest in Japanese cuisine and learn about Japanese food culture, definitely visit an authentic Japanese restaurant and enjoy lunch or dinner. -
Video article 6:40
Tantalize Your Taste Buds With Takoyaki, the Fast Food of the Common People of Japan! A Look at How the Delicious Food Stall Snack Is Made!
Food & Drink- 98 plays
- YouTube
Takoyaki, a Classic Food Sold at Stands This video, titled "Japanese Street Food: Takosen" was uploaded by "Aden Films." Osaka in Japan's Kansai region is famous for okonomiyaki and takoyaki, but this time we'll be introducing takoyaki and "takosen," two popular "B-Grade" cuisines. The video also introduces a store that sells handmade takosen and shows how it's made. Japanese cuisine is often associated with sushi and kappo cuisine, but the king of B-grade gourmet foods, takoyaki, introduced here is also a legitimate Japanese dish. Today, takoyaki has made its way from East Asia to Southeast Asia and to the Americas as a representative Japanese food. Takoyaki and Takosen - A Look at How the Classic Street Foods Are Made! Photo:How to Make Takoyaki ・How To Make Takoyaki - Make the dough by adding water, egg, and yamaimo (Japanese yams) to flour - Boil the octopus in salted water, remove the slime and cut into pieces - Let the dough sit for a day and night to blend - Heat a specialty takoyaki machine and coat with a thin layer of oil and pour in the dough - Add ingredients such as green onions, red ginger, tenkasu, shredded cabbage, and so on and finally add the main ingredient - octopus. - Grill it while rolling it with a bamboo skewer until it is evenly golden brown. - Takoyaki is ready when it is fluffy and round - Top with sauce, green onions, dried seaweed, dried bonito flakes, etc. From 0:28 in the video, you can see how they cook a large batch of takoyaki at once on a big takoyaki machine. ・How To Make Takosen - Place the cooked takoyaki between shrimp flavored rice crackers - Like takoyaki, top with sauce and other toppings The popular toppings are the traditional okonomiyaki sauce, dried bonito flakes, dried seaweed, and mayonnaise, but in recent years, cheese, chili powder, and even chocolate sauce and maple syrup have become popular. You can see the takosen being put together at 6:03 in the video. The History of Takoyaki and Takosen Photo:takoyaki "Aizu-ya" is said to be the inventor of takoyaki, the comfort food of Osaka. In the 1960s, takoyaki stands and night stalls were everywhere, and could be found especially in places like Shinsaibashi and Dotonbori. Takoyaki was a popular food, but there was a lot of garbage because of it due to people eating it while walking. Eventually, takosen, introduced in the video, was created from the eco-friendly idea of reducing waste by sandwiching takoyaki between shrimp crackers reducing the materials required to hold and eat it. A Popular Souvenir! The Famous Takoyaki Shop "Wanaka" Photo:Wanaka's takoyaki Takosen is even available at izakaya and speciality stores. The shop featured in the video is Wanaka, a famous takoyaki shop. It's a specialty store for takoyaki and takosen, located mainly in Osaka. The store, found at a shopping mall in Fukuoka, is popular for its food stall-style design. Summary of Takoyaki and Takosen, the Kings of Japan's Food Stalls Photo:takosen Takoyaki and takosen are very simple Japanese foods. The best part is that there are many ways to enjoy them as you can add your own toppings and customize the recipe how you like! Try to find your own way to eat it! Why not sit down and enjoy a glass of beer with some delicious takoyaki after watching the amazing takoyaki chefs of Osaka's Wanaka? -
Video article 3:05
Try This Home-Style Neapolitan Pasta Recipe! Is Neapolitan Pasta Western or Japanese? Learn About the Origins of the Popular Pasta Dish!
Food & Drink- 37 plays
- YouTube
A Recipe for the Popular Neapolitan Pasta! This video, titled "Quick and Authentic! The Family Favorite Neapolitan Pasta! One-Pan Dish! Party Kitchen Cooking Recipes" (簡単本格!懐かしの『ナポリタン』の作り方【ワンパン】【料理レシピはParty Kitchen】), teaches you how to cook the popular Neapolitan pasta with easy to follow instructions and a touch of humor! Neapolitan spaghetti is, contrary to what most people expect of pasta, a traditional Japanese-style pasta dish using vegetables and tomato ketchup. Neapolitan spaghetti is a typical dish served at cafes and European-style restaurants all over Japan. After watching this video, you're sure to want to have a go at making this delicious pasta dish which has evolved with Japanese cuisine over the years. How Did the Neapolitan Pasta Dish Come to Be a Part of Japanese Cuisine? Photo:Neapolitan pasta Neapolitan pasta, named after the city Naples in Italy, may lead many people to believe it's an Italian recipe; however, this dish was actually created in Japan. It dates all the way back to post-war Japan. Due to the lack of food resources after the war, hotels had to come up with new ways to provide delicious food at a relatively low cost, and in doing so, created the Neapolitan spaghetti dish. Neapolitan spaghetti gained huge popularity in the Showa period (1926-1989 AD) in Japan. Hachioji city (八王子市, hachioujishi) in Tokyo even has its own special version of the dish using locally sourced ingredients called Hachioji Neapolitan which is quite popular. How to Make Neapolitan Spaghetti Source :YouTube screenshot One of the great things about this dish is that it can be made in a single frying pan, and tastes just as good as a dish you'd get at a restaurant. Check out the video to find out how it's made! For starters, as you can see at 0:13 in the video, you'll need to fry sliced onions, green peppers (sliced into rings), mushrooms, and thickly sliced bacon in a pan with some olive oil. Next, boil the pasta following the instructions on the packet (1:28) and once the boiling water has evaporated add in the ketchup and Worcestershire sauce. From there, add in the already softened vegetables and mix to cover the spaghetti and vegetables in the sauce. Finally, season to taste with salt and pepper, adding a little butter for creaminess and top it with powdered cheese and parsley to finish. Just looking at the prepared dish with its deep red sauce and healthy amount of vegetables is enough to make your mouth water! You can see the completed dish at 2:40 in the video. Summary of the Neapolitan Pasta Recipe Photo:Neapolitan pasta ingredients We hope you enjoyed the Neapolitan pasta recipe video. Be sure to have a go at making this surprisingly easy yet delicious Japanese dish the next time you feel like having some italian! Don't forget to use the video as a guide too! If you're coming from overseas, we highly recommend trying out this Japanese classic. There are many well-established restaurants specializing in Neapolitan spaghetti that are well worth the visit! -
Video article 19:35
The Ultimate in Luxury With the Exquisite Japanese Cuisine, "Teppanyaki"! Your Mouth Will Be Watering From the Exquisite Gourmet Food Prepared Right Before Your Eyes by the Chef!
Food & Drink- 250 plays
- YouTube
Delicious Teppanyaki Steak! This video, titled “$144 Steak Lunch in Tokyo - Teppanyaki in Japan,” was released by "Aden Films." It introduces the exquisite Japanese cuisine, teppanyaki. Teppanyaki is a popular dish that is loved both inside Japan and abroad. There are many high-end teppanyaki restaurants in Tokyo that continue to offer authentic teppanyaki flavors, and they have gained the attention of many gourmet tourists. No trip to Japan is complete without trying some of the delicious Japanese cuisine at the many popular gourmet restaurants scattered throughout the country. It's good to splurge every now and then, and going to a Japanese teppanyaki restaurant where you can eat delicious Japanese beef steak is one rewarding way to do so. The History and Menu of Teppanyaki Photo:Teppanyaki, Kobe Beef Teppanyaki is a Japanese dish in which ingredients such as steak and other meats, seasonal vegetables, and seafood are grilled on an iron griddle. Teppanyaki is a Japanese dish with a long history that originally started with dishes such as okonomiyaki and monjayaki. At renowned teppanyaki restaurants, the chef will grill the seasonal ingredients right before your eyes, serving only the finest cuts of meat. In the video, you can see how several exquisite dishes are prepared: white fish from 3:39, vegetables such as shiitake mushrooms at 8:01, the main course, wagyu steak, at 11:06, and finally, the closing dish, garlic rice, at 14:44. If you book a course meal at a popular teppanyaki restaurant, you'll be able to enjoy the best in Japanese cuisine. The Masterful Techniques of Teppanyaki Chefs Photo:Teppanyaki Japanese chefs have mastered the art of cooking with seasonal ingredients. At teppanyaki restaurants, you not only get to enjoy the taste of the food, but you also get to sit back and watch the expert knife skills of the chef as he grills up the most delicious teppanyaki dishes. Teppanyaki recipes and menus vary greatly from restaurant to restaurant, so we recommend that you try a variety of teppanyaki restaurants to experience the differences. Depending on the restaurant, you may be able to try noodle dishes or garlic rice as well! Summary of Japan's Teppanyaki Cuisine Photo:Teppanyaki meat If you want to enjoy Japan's unique food culture, or are looking to try some of the delicious flavors of Japan, we highly recommend trying teppanyaki cuisine for lunch or dinner. Some of the more popular teppanyaki restaurants, such as the one shown in this video, are often fully booked, so it's best to make a reservation in advance. -
Video article 15:04
Sea Urchin - A Popular Ingredient in Japanese Cuisine! Watching the Cooks Quickly Process the Finest Sea Urchins and Serve Them While They're Fresh Will Get Your Stomach Pumping!
Food & Drink- 103 plays
- YouTube
Sea Urchin Cuisine - An Exquisite Japanese Cuisine Gaining in Popularity This video, titled "Japanese Roadside Snacks - Fresh Sea Urchin|Japanese Sea Food" (日本路邊小吃 - 生海膽 日本海鮮), was released by “Roadside Snacks” (路边小吃). It introduces one of the most popular Japanese ingredients, sea urchin. Sea urchin is a distinctive creature with a round body covered in sharp spines. In Japan, it’s common to eat sea urchin as sashimi, sushi, or in sea urchin rice bowls. Enjoy a wonderful time tasting the finest sea urchin at a seafood restaurant that serves exquisite Japanese cuisine. The Ecology of the Popular Seafood Ingredient, Sea Urchins Photo:Sea urchin Sea urchins are a spiny marine animal found on rocky beaches and in the deep sea. Sea urchins are echinoderms and are characterized by their pentaradial symmetry. However, there are many aspects of their biology that remain unknown. In Japan, sea urchins are widely found in coastal areas, such as Hokkaido and at Iwate Prefecture's Sanriku Coast. Sea urchins are in season from June to August. During this time period, the meat of the sea urchins is truly exquisite. The mushy insides of the commonly eaten sea urchin look like eggs, but they are actually the animal's gonads. Types of Edible Sea Urchin Photo:Sea urchin There are around 180 known species of sea urchins in the seas around Japan and more than 800 known species around the world. The most commonly eaten raw sea urchins in Japan are the Bafun (Hemicentrotus) and Ezo-Bafun (Strongylocentrotus intermedius), Purple Sea Urchin (ムラサキウニ), and Northern Purple Sea Urchin (キタムラサキウニ), which are mainly from Hokkaido and the Tohoku region. In Japan, in addition to wild sea urchins, many sea urchins are farmed to be eaten out of season. Thanks to advances in aquaculture techniques, it’s possible to eat delicious sea urchin in Japan all year round. The Various Ways to Eat Sea Urchin Photo:Sea urchin sushi Sea urchin is a popular ingredient in many Japanese dishes. It can be eaten in a variety of ways, including sea food bowls, sashimi, sushi, uni don, and more. If you're traveling along the coast of Japan, you'll be able to eat the delicious seaside ingredient to your heart's content. Each restaurant has its own recipe for preparing sea urchin, so we recommend trying the sea urchin of a bunch of different restaurants to find which one you like most! From 8:56 in the video, you can see the sea urchin being shelled and then served fresh. Summary of the Popular Seafood Ingredient, Sea Urchin Photo:Sea urchin A variety of seafood ingredients are used in Japanese cuisine, including the popular sea urchin, fish, such as bluefin and skipjack tuna, and shellfish, such as scallops. As shown in the video, at famous Japanese restaurants you can watch the chefs quickly process the sea urchin up close and personal. When you visit Japan, be sure to visit some delicious seafood restaurants to experience Japanese food culture! -
Video article 2:22
The Artistic "Shiruwan" at Gion Sasaki, a Three-Star Japanese Restaurant in the Michelin Guide
Food & Drink- 24 plays
- YouTube
Shiruwan - An Exquisite Dish at Gion Sasaki, a Three Star Restaurant in the Michelin Guide This video shows "Shiruwan," a seasonal dish at Gion, Kyoto's "Gion Sasaki," being made. Gion Sasaki opened in 1997 in Ponto-cho, Gion, and after moving once in Gion, opened its current location in 2006 in Gion, where many old establishments are still standing. The restaurant has been awarded three stars in the Michelin Guide. In this video, you can see how the "hamo" (daggertooth pike conger) is processed and then grilled over binchotan charcoal to become a delicious bowl of soup. Be sure to check out the video showcasing three-Michelin star artisanship. ◆Gion Sasaki Store Information◆ 【Address】1F, 566-27 Komatsucho Higashiyama-ku, Kyoto-shi, Kyoto-fu 605-0811 【Access】A 10-minute walk from Keihan Gion-Shijo Station / A 12-minute walk from Shijo-Kawaramachi Station off the Hankyu Kyoto Line 【Price Range】¥30,000+ 【Hours】【Lunch】12:00- Simultaneous start【Dinner】18:30- 【Closures】Sundays・The 2nd and 4th Mondays of every month・Irregular 【Parking】None 【Phone】075-551-5000 【Official Homepage】Gion Sasaki http://gionsasaki.com/ 【Tabelog】Gion Sasaki (祇園 さゝ木) https://tabelog.com/en/kyoto/A2601/A260301/26001863/ -
Video article 9:57
This Sweet Grandma Passes Down a Gorgeous Festive Recipe! A Traditional Dish to Be Passed on to the Next Generation!
Food & Drink Traditional Culture- 27 plays
- YouTube
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! -
Video article 17:22
Tonkatsu - A Popular Japanese Dish That Rakes in Customers! A Look at the Crispy, Juicy Dishes of Fujiki Ningyocho in Chuo, Tokyo!
Food & Drink- 162 plays
- YouTube
The Popular Japanese Cuisine, Tonkatsu! This video, titled "Japanese Food - FRIED PORK CUTLET Tonkatsu Tokyo Japan," was released by "Travel Thirsty." It introduces the popular Japanese dish, tonkatsu. Tonkatsu is one of the most popular gourmet dishes in Japanese cuisine. Fujiki Ningyocho, a tonkatsu restaurant in downtown Ningyocho, Tokyo, is a famous restaurant with a long history where you can enjoy traditional tonkatsu. If you want to enjoy the best in Japanese cuisine, Fujiki Ningyocho is a must-visit tonkatsu restaurant, and has become one of the most popular gourmet spots in Tokyo. How the Popular Japanese Dish, Tonkatsu, Is Made! Photo:Tonkatsu A popular menu item at Fujiki Ningyocho is the standard roast pork cutlet set meal. Fujiki Ningyocho's tonkatsu is characterized by the use of thick slices of pork loin, which can be seen at 0:21 in the video. The pork is sliced into stringy strips with a knife, dipped in flour, beaten eggs, and sprinkled with bread crumbs, and then fried in oil to give it a crispy outer layer. A good tonkatsu is usually served with a generous helping of shredded cabbage. There are many Japanese restaurants in the country that serve delicious tonkatsu, so be sure to try out a bunch to find which one you like best! Popular Menu Items at Fujiki Ningyocho Source :YouTube screenshot Three types of brand-name pork are used at Fujiki Ningyocho: Mizuho Imo pork from Ibaraki Prefecture, Aino natural pork from Mie Prefecture, and Iwachu pork from Iwate Prefecture. The pork is carefully selected for gourmet customers and expertly prepared by professional chefs to make the pork tender and juicy. Fujiki's signature large bone-in tonkatsu, seen at 9:24 in the video, is a gourmet specialty, and the melt-in-your-mouth meat just falls right off the bone. Other popular dishes include pork cutlets and pork sauté prepared with carefully selected ingredients. Summary of the Exquisite Tonkatsu a Fujiki Ningyocho Photo:Tonkatsu In addition to Fujiki Ningyocho featured in the video, there are many more delicious tonkatsu restaurants in Tokyo that have been around since the city's establishment. If you want to experience the Japanese food culture that has become a large part of Japanese culture, stop by Fujiki Ningyocho, a famous tonkatsu restaurant in Tokyo, for lunch! ◆Fujiki Ningyocho|Store Information◆ 【Address】1 Chome-5-14 Nihonbashiningyocho, Chuo City, Tokyo 103-0013 【Access】A 3-minute walk from Ningyocho Station off the Asakusa Subway Line and Hibiya Line 【Hours】[Lunch] 11:30 - 15:30, [Dinner] Mon. – Fri. 17:00 - 22:00, Sat. Sun. Holidays 17:00 - 21:30 【Closures】None 【Parking】None 【Telephone】03-6667-0559 【Yelp】Fujiki Ningyocho (富士喜 人形町) https://www.yelp.com/biz/%E5%AF%8C%E5%A3%AB%E5%96%9C-%E4%BA%BA%E5%BD%A2%E7%94%BA-%E4%B8%AD%E5%A4%AE%E5%8C%BA -
Video article 21:39
Dojo Loach Hot Pot Has Been a Local Specialty in Old Town Asakusa for a Long Time! Watch as This Chef Turns These Energetic Little Fish Into Top-Notch Cuisine!
Food & Drink Traditional Culture- 518 plays
- YouTube
Dojo Loach Hot Pot at Tatsumi-Ya (たつみ屋), a Famous Restaurant in Asakusa! Dojo loach hot pot, which is famous as a traditional Japanese old-town dish, comes into season from spring to summer. The area around Kaminari-mon Gate, in particular, is full of famous dojo-hot-pot restaurants and hot-pot pubs surrounding a sunken hearth with a downtown feel that is still very much alive today. This video introduces Tatsumi-Ya, a traditional restaurant in old town Asakusa that serves dojo loach hot pot, as well as the cooking process for this traditional Japanese cuisine. As a famous dojo-hot-pot restaurant, Tatsumi-Ya has been loved by intellectuals and sightseers for years. Just looking at the crunchy dojo loach karaage and dojo loach hot pot is enough to get your mouth watering. Watch this video to learn all you need to know about the delicious dojo loach hot pot! The Origin and History of Dojo Loach Hot Pot Source :This article Video When did people start eating dojo loach hot pot? Dojo loach, an exceptionally resilient river fish, was an important source of protein for local residents, referred to as "Edokko" (江戸っ子), in the town of Edo (Current day Tokyo) thanks to its well-developed waterways. There were many pilgrims around Sensoji Temple (浅草寺 Sensoji), the oldest temple in Tokyo, and the local people in Asakusa welcomed them with dojo loach dishes, using the dojo loach from the Sumida River (隅田川, Sumidagawa), formerly the Arakawa River (荒川, Arakawa). This is said to be the origin of dojo loach hot pot. In 1806, dojo loach hot pot started to be written "どぜう" (typically pronounced dozeu) instead of its original name "どじょう" (Both are pronounced "dojo"). The origin of this change is said to be Echigoya Sukeshichi (越後谷助七), the founder of Komagata Dojo (駒形どぜう), one of the most popular restaurants in Asakusa. When his restaurant burned down in the Great Fire of Edo, he thought a store name using four characters would bring ill fortune. Because of this, instead of four characters, he spelled his store name with three characters. The number "4" is pronounced "shi" in Japanese, and traditionally it is also connected with the word “death” (死) in Japanese, which is pronounced the same. The Menu and Recipe of Tatsumi-Ya Source :This article Video Dojo loach hot pot has three main cooking styles. Given the fact that it goes by 3 different names- dojo loach nabe, Edo-Nabe (江戸鍋), and Edomae-Nabe (江戸前鍋), we can tell that it was a very famous dish in the city of Edo. The first cooking style is called "Maru-Nabe" (丸鍋). This involves putting live dojo loach into a container of Japanese sake and covering it with a lid. When the dojo loach stop kicking, they are placed on a round iron plate with lots of green onions and eaten with seasonings, such as Japanese pepper and Shichimi-Togarashi (七味唐辛子), a chili pepper spice. In this video, you can watch the live dojo loach getting quieter and quieter in a container of Japanese sake around 1:53. Be sure to check it out! The second style of recipe is called "Nuki-Nabe"(ぬき鍋); a hot pot dish similar to sukiyaki. This method involves cutting the dojo loach open along the back, and cooking it with burdock roots. The third and most popular style of dojo loach hot-pot is called "Yanagawa-Nabe" (柳川鍋). This involves dropping eggs in Nuki-Nabe and stewing everything together. What these styles have in common is not just dojo loach; all of these methods involve stewing dojo loach with tofu and green onions. In the introductory video of Tatsumi-Ya’s dojo loach dishes, the chef shows how to cook dojo loach hot pot. You can see this at 14:52. You can also see people eating the cooked dojo loach hot pot with lots of chopped onions over fluffy eggs. It looks like it pairs nicely with white rice as well. In addition to the hot pot dishes, another famous dish is dojo loach karaage. This involves putting flour on live dojo loach and then deep-frying them. This can be seen at the beginning of the video. Tatsumi-Ya’s Dojo Loach Hot Pot: The Stamina-Boosting Dish to Beat the Heat! Dojo loach dishes in Asakusa are a common theme in the summer, but you're probably wondering why people would want to eat hot dojo loach dishes in the warmest season of the year. First, dojo loach is a stream fish, so it has a unique smell. To get rid of the smell, chefs often cook dojo loach with burdock roots. Since burdock roots are very hard, they must be stewed in a nabe pot to make them softer and easier to eat. Another reason for this comes from a traditional Japanese trick for staying cool in summer. After working up a sweat, the cool evening breeze allows us to cool our bodies. Around 18:09 in the video, you can see a piping hot dojo loach hot pot dish. Look at all the mouth watering goodness! Summary of Dojo Loach Hot Pot in Old Town Asakusa Source :This article Video Dojo loach dishes have been very popular among local people since the Edo period. This video shows how to cook dojo loach dishes by the chefs of Tatsumi-Ya in old-town Asakusa, Tokyo. Dishes like this are eaten less often these days, but if you're looking to boost your stamina to survive the hot summer in Japan, then you've got to try the dojo loach dishes at the famous Japanese restaurant "Tatsumi-Ya" in Asakusa! It’s also fun to watch the chef's amazing knife skills. Be sure to take a look at the video to see all the amazing dojo loach dishes! 【yelp】 TatsumiYa https://www.yelp.com/biz/%E3%81%9F%E3%81%A4%E3%81%BF%E5%B1%8B-%E6%B5%85%E8%8D%89%E5%BA%97-%E5%8F%B0%E6%9D%B1%E5%8C%BA?osq=%E3%81%9F%E3%81%A4%E3%81%BF%E5%B1%8B -
Video article 6:39
Savor the Delicate Cuisine at Sushi Saji, a Popular Sushi Restaurant in Meguro, Tokyo. Beautiful Dishes Put Together by Master Chefs!
Food & Drink- 42 plays
- YouTube
A Single Plate of Sushi at Sushi Saji This video shows a single plate of sushi being made at Sushi Saji. The sight of the chef making one piece of sushi after another with his brilliant knife skills is a sight to behold. Definitely check it out in the video! ◆Sushi Saji Store Information◆ 【Address】3-10-18 Jiyugaoka, Meguro, Tokyo 【Access】470 meters from Jiyugaoka Station 【Avg. Cost】¥1,300+ 【Hours】[Monday・Tuesday・Thursday・Friday] 11:30-14:00 / 17:00-23:00 [Saturdays・Sundays・Holidays] 11:30-14:00 / 17:00-22:30 【Closures】Wednesday, the third Tuesday of every month 【Phone】03-3724-2424 【Official Homepage】Sushi Saji (Japanese) https://www.sushi-saji.jp/ 【TripAdvisor】Sushi Saji https://www.tripadvisor.com/Restaurant_Review-g14134860-d1679233-Reviews-Sushidokorosaji-Jiyugaoka_Meguro_Tokyo_Tokyo_Prefecture_Kanto.html -
Video article 4:05
Amezaiku: The Japanese Art of Candy Sculpting Is a Living Tradition Handed Down Since the Edo Period. Check out the Amazing Craftsmanship in Shaping Maneki-Neko!
Food & Drink- 233 plays
- YouTube
The Traditional Candy Sculpting Art of "Amezaiku Yoshihara" "Fujimaki Select Ginza Store" created this short documentary video in which an artisan of a Tokyo-based shop specializing in Amezaiku, "Amezaiku Yoshihara", demonstrates the traditional candy sculpting. The method for making Amezaiku is laid out in the short video. It's not subbed, but don't worry. The description given in this article will help you understand it, and we'll also explain its history as a popular street performance in Japan during the Edo period(1603-1868 A.D.). An artisan shop in Tokyo specializing in Amezaiku, "Amezaiku Yoshihara" draws even international attention. Not only the demonstrate sales, Yoshihara offers some enjoyable workshops designed to make us get familiar to the traditional art of candy sculpting. Amezaiku - From the Edo Period to the Present Photo:Amezaiku Amezaiku is mentioned in the old texts written during the Edo period. In the old days, Amezaiku artists were selling it on the streets or at festivals. This vestige is still seen today, demonstrated in the sale of Amezaiku at festivals or cultural events, which is commonplace in Japan. Mystical animals or flowers shaped by the artists' hands are particularly entertaining, especially among children. Yoshihara is committed not only to passing on the traditional art, but also to the tastes and qualities of the treats. How to Shape Candy Into a Maneki-neko (Beckoning Cat) Source :YouTube screenshot Amezaiku involves many steps but the whole process is done by hand. 1. The candy base is boiled until it becomes soft, then kneaded and pulled so as to have the proper appearance. (0:05-) 2. The candy ball is then formed into a ball and mounted on a stick (0:56-) Source :YouTube screenshot 3. Using their hands or other tools, the candy ball is then shaped into a cat. This sculpting step should be completed within 3 minutes before the candy cools and hardens again. (1:12-) 4. Heat is then applied using a burner to attach the tiny decorative heart to the cat. (2:06) Source :YouTube screenshot 5. The cat's face is painted with edible coloring. (2:43-) 6. The candy sculpted cat is completed. (3:53-) Information About Amezaiku Yoshihara "Amezaiku Yoshihara" opened in 2008 as the first shop in Japan dedicated to Amezaiku. The popular products such as rabbits, pandas, owls or shiba dogs are also available on their online shop. The price range of these miniature edible craftworks is from 700-1000 yen. How about getting some as a souvenir? they've got more than just ready-made candies as well. You can also pick from their catalogue and the candy maker will make it for you. It is also possible to hire them to demonstrate sales at festivals or events. Yoshihara offers candy sculpting workshops at the Yanaka branch. Participants are instructed to create 3 different Amezaiku crafts in an hour-long workshop. Summary of the Amezaiku Demonstration Video Source :YouTube screenshot In the video, an Amezaiku artist sculpts a Beckoning Cat with expert speed while giving a sales talk. Such conversations are also a part of the entertainment. Watch the video to learn the Japanese candy sculpting process ! ◆Amezaiku Yoshihara Sendagi Main Store◆ 【Address】 Tomoe Biru 1F, Sendagi 1-23-5 Bunkyo-ku, Tokyo (zip 113-0022) 【Access】3 minutes from Tokyo Metro Chiyoda Line Sendagi Station 【Hours】Mon, Wed -Fri 13:00 - 18:00 (the demonstrate sales till 17:00), Sat-Sun & Holidays 10:00 - 18:00 (the demonstrate sales till 17:00) 【Closures】Tuesdays (except statutory holidays that fall on Tuesday) 【Parking】 No dedicated parking lot (There are some paid parkings in the block) 【Telephone No】(+81) 03-6323-3319 【Official Website】Amezaiku Yoshihara https://ame-yoshihara.com/english/ -
Video article 25:23
Discover the Secrets of a Japanese Restaurant That Has Been Awarded Three Stars by the Michelin Guide for 13 Consecutive Years! A Look Inside the Mind of the Master Chef Leading the Japanese Culinary Industry!
Food & Drink- 20 plays
- YouTube
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. -
Video article 5:20
Local Gourmet Food in Hita City, Oita Prefecture - Hita Yakisoba Is Delicious! How These Delicious Noodles Are Made Over the Griddle!
Food & Drink- 19 plays
- YouTube
This video, titled "伝統の焼きそばの作り方 - 日本の屋台の食べ物 - YAKISOBA Japanese Street Food," was released by "Sushi Bomber TV The Frontline of Cooking" (Sushi Bomber TV クッキング最前線). The yakisoba shown in this video is the traditional "Hita yakisoba" that has been popular in Hita City, Oita Prefecture for a long time. The difference between this type of yakisoba and ordinary yakisoba is the use of boiled noodles instead of steamed Chinese noodles, and also the fact that the noodles are first cooked on a griddle until one side of the noodles are burned and then combined with stir-fried vegetables, allowing the audience to experience the difference in texture between soft and hard noodles. The combination of brilliant cooking and sizzling and crackling sounds will stimulate your appetite! Check out Hita yakisoba being made in the video! -
Video article 4:53
Onomichi Ramen Betcha - A World-Renowned Winner of the Monde Selection Gold Medal Three Years in a Row!
Food & Drink- 22 plays
- YouTube
This video, titled "Onomichi Ramen Betcha (World-Renowned for Its Excellence)" (尾道らーめん ベッチャー【世界が認めた絶品の尾道ラーメン】), was released by "Jordan Travel VLOG" (ジョルダンの旅VLOG). This video introduces Onomichi Ramen Betcha, which has been awarded the Monde Selection gold medal for three consecutive years and is famous as a world-renowned ramen. The combination of chicken broth based soup with small fish flakes from the Seto Inland Sea and curly noodles that go just right with it, create a popular bowl of noodles. It's prayed for at Ichinomiya Shrine, which hosts the Betcha Festival, so you can expect to be cleansed of bad luck as well! This video introduces Onomichi Ramen Betcha in detail, so be sure to check it out.