Mehari-zushi – A Local Specialty Loved for Ages This video, titled "vlog｜Making "Mehari-zushi," a local dish of Kumano" (vlog | 熊野の郷土料理「めはり寿司), was uploaded by "manospun kitchen and garden." It introduces Mehari-zushi, a local specialty of Wakayama and Mie prefectures and how to make it. Mehari-zushi is a historical local dish that has been handed down from generation to generation in Japan's Kumano region. It is said to be one of the oldest "fast foods" in Japan, and this video will show you how it's made! Follow along with the video and learn how to make this delicious recipe from the comfort of your own home! More About Mehari-zushi, a Specialty of Japan's Kumano Region Photo：Mehari-zushi, a local cuisine from Japan's Kumano Region The name "mehari-zushi," comes from the phrase "Me wo Miharu" (目を見張る), meaning "to open one's eyes wide." This refers to the eye-popping expression made by people who see the size of the snack, one of the things that makes it unique. Rather than sushi, it might be more fitting to refer to mehari-zushi as giant rice balls, or a type of onigiri. The recipe is actually quite simple: pickle leaf mustard in salt and flavor it with a mixture of soy sauce, sake, and mirin (Japanese rice wine). Mehari-zushi has also been designated as an excellent souvenir recommended by Wakayama Prefecture, and is a specialty product of Japan's Kumano region and the Yoshino region of Nara Prefecture. Mehari-zushi bentos are sold in the Kumano region, and are often eaten by people working in the mountains or by farmers. Cut-up pieces of leaf mustard are packed into the balls of rice as well, making it a very flavorful delicacy. Mehari-zushi has been a local specialty for a long time, but it is now being sold in Ginza, Shinsaibashi, and other popular shopping areas in Tokyo and Osaka. The pioneer of this trend is Sohonke Mehariya, established in 1962. Sohonke Mehariya sells traditional Kumano specialty sushi from Wakayama Prefecture, and is famous nationwide for its mail-order and made-to-order services. Mehari-zushi – A Snack of Many Names Photo：Takana (leaf mustard) The main ingredients for Mehari-zushi are white rice, takana (leaf mustard), soy sauce, sake, and mirin (Japanese rice wine). When mehari-zushi was first being made, barley rice was used, but these days, white rice is the preferred choice. In some places, sushi rice is used instead of white rice, giving each region its own unique characteristics. It is simple to make, but you should keep in mind that it takes more than a week to pickle the mustard leaves, so it isn't exactly quick. You can see how mehari-zushi is made starting at 0:35 in the video. Mehari Sushi - Where to Try This Tasty Snack Photo：Kumano Hayatama Taisha Shrine, a World Heritage Site in Wakayama Prefecture For those who find making it at home a little too difficult, you can still enjoy real mehari-zushi at restaurants in Japan. In the vicinity of Kumano Hayatama Taisha Shrine and Kumano Kodo in Shingu, Wakayama, there are several restaurants that serve traditional mehari-zushi. If you're looking to enjoy the authentic atmosphere where this Wakayama delicacy is made, we highly recommend a visit! Summary of Mehari-zushi, a Local Specialty of Wakayama and Mie Prefectures Mehari-zushi is said to be one of the oldest "fast foods" in Japan. As you can see in the video, it's a simple recipe, but it's characterized by the time and effort it takes to pickle the mustard leaf, as well as the depth of flavor, making it the perfect sushi to bring with you when traveling. Be sure to check out the video to learn how to make your own mehari-zushi!

Tekone Sushi - A Local Dish Representing Mie Prefecture's Ise-Shima Region This video, titled "How to make "Tekone Sushi" - Traditional Japanese Cooking with Hazuki Kajiyama" (「手こね寿司」の作り方 | 梶山葉月の伝えていきたい日本の郷土料理), was uploaded by "Recipe Book TV" (レシピブックTV). It introduces how to make tekone sushi. Tekone sushi is a local dish that originated in the Ise-Shima region of Mie Prefecture. Nowadays, along with Ise udon stores, it is one of the two most popular foods in Ise-Shima. In this article, we'll will introduce a recipe and how to make delicious tekone sushi. We'll also take a look at Japanese food culture a bit! The video shows you how to make tekone sushi, with step-by-step instructions on how to make it. Be sure to check out the video to see the tasty dish you'll be able to whip up! Simple Tekone Sushi - How to Make the Local Dish of Ise-Shima, Mie! Photo：Skipjack tuna fillet Tekone sushi is characterized by the fact that it is, simply put, sushi that you don't hold. Originally, it was made by placing fish fillets on top of sushi rice, but nowadays, the most common way to serve it is to sprinkle chopped seaweed over the top. Due to its simplicity and how easy it is to make, it has become a popular standard dish in daily life. In the recipe presented in the video, the savory vegetables, including shiso, Japanese ginger, and welsh onions, are first cut and soaked in water. Then, while the odor is being removed, you slice the tuna into small strips. As you can see from 0:33 in the video, red meat fish is used, but you can use any fish you like and still get a delicious dish. For the sauce, mix soy sauce, mirin, and sake in a ratio of 2:1:1, and then marinate the sashimi in the sauce. As shown at 1:21 in the video, the sushi rice is made at the same time. The key is to not only add vinegar, but also sugar and salt. Once the sushi rice is done, top it with the shiso leaves, fish, and the rest of the vegetables in that order, and you're done! It's a very simple recipe. Easy and Delicious! Learn the Origins and History of Tekone Sushi! Photo：Tekone sushi From here, let's deepen our knowledge of the origins and history of tekone sushi! The exact origins of tekone sushi aren't clear, but one theory is that a fisherman from Shima invented tekone sushi. During his busy days fishing for skipjack tuna, he would quickly slice up one of the fish he caught and make it into a bowl like this. It is a quick and easy way to eat skipjack tuna, and it's also rich in nutrients such as vitamin D, B vitamins, and iron, as well as EPA and DHA, which help to thin the blood. It was like an all-purpose, nutritious fast food that could be eaten on the fly. However, rice has been scarce in the Shima region since ancient times, and bonito was also caught in the surrounding seas, so there is a theory that the dish was eaten to celebrate a big catch, and was preserved as a celebratory dish. In any case, because of its deep history and the fact that it is loved by many people, it was selected as one of the Top 100 Local Dishes of Rural Areas by Japan's Ministry of Agriculture, Forestry, and Fisheries, and can be considered one of Japan's representative regional specialties. Summary of Tekone Sushi, a Local Specialty of Ise-Shima, Mie As shown in the video, tekone sushi is delicious and easy to make. The unique, hand-made sushi is different from the normal sushi most people are used to and is one of the most important local dishes in Japan, which is why it's important to pass on recipes to future generations. You can visit Ise-Shima and try it there or use this video/article to make some at home. Try one of Japan's famous local specialties!

Toyosu Market in Koto-ku, Tokyo "Edomaejashimachi" Video Introduction This video is titled "[Edomae Jokamachi] Opened on the 24th in Toyosu Market." It introduces Edomae Jokamachi, a popular destination opened for a limited time in Tokyo's Toyosu Market in 2020. To mark the opening on January 24, 2020, a commemorative ceremony and preview were held the day before. The interior of the Edomae Jokamachi, seen from 0:12 in the video, is in a traditional Japanese style completely made of wood. There are 21 restaurants. including charcoal-grill restaurants and sushi restaurants that use fresh seafood delivered directly from Toyosu Market, as well as Oden restaurants. There are also 70 shops located here as well. Governor Yuriko Koike can be seen enjoying her visit to the preview of Edomae Jokamachi at 0:48 in the video. Limited Time Items at Edomae Jokamachi Source :YouTube screenshot The highlight of Edomae Jokamachi is the shops selling limited time items! At 1:08, you can see the sweets made by Nishikawawa, a fruit wholesaler at Toyosu Market, and other shops that offer fresh seasonal ingredients. The main purpose of opening Edomae Jokamachi was to create a lively market. Originally, the facility was scheduled to open with the relocation of Toyosu Market in 2018 creating a flood of customers, but due to the Tokyo Metropolitan Government's difficult negotiations with the operator, the opening was pushed back to the spring of 2023. Edomae Jokamachi General Information Source :YouTube screenshot Edomae Jokamachi is conveniently located just a 1-minute walk from Yurikamome Shijo-mae Station, and a 2-minute walk from the Shijo-mae Station bus stop. The facility is produced by Mitsui Fudosan's MI team and is operated by RECREATIONS Co., Ltd. The facility of Edomae Jokamachi is divided into three zones. The zones are named Toyosu Jokamachi, Shijo Kouji, and Edomae Hiroba. Toyosu Jokamachi is the Food Hall where visitors can enjoy sushi and grilled seafood from the market. Shijo Kouji is a marché building where tuna is sold directly. Edomae Hiroba is a multipurpose plaza where events are held. There are a number of restaurants in the food hall of Edomae Jokamachi. It includes the Udon noodle shop Oniyanma , the Ramen shop Neiroya, as well as Tsukijisuzutomi, Susshina, Izakaya Charcoal-grill Shiroganeya Toyosu bunten, and Grilled Market Seafood Umami. You can check the menus and details in each official website. The market alley is lined with various shops, including Tsukiji Kaisendon Oedo for offering seafood bowls to go, and the gift shop Toyosu ICHIBAN where you can enjoy Jokamachi style and souvenir shopping. You can also bring your pets to Edomae Hiroba, so be sure to stop by with your furry friend. There are no parking lots for sightseeing at Toyosu Market or Edomae Jokamachi, but there is a bicycle parking lot at the facility. It may be a good idea to visit by bicycle as well as by train. There is a bicycle sharing service called Community Cycle in Koto Ward, making it very convenient to get around. Edomae Jokamachi is closed on Sundays, Wednesdays, and national holidays when Toyosu Market is closed. Business hours are 9:00 am to 6:00 pm. Check the schedule and other information before visiting, as the hours of Toyosu Market may differ from the business hours at restaurants and shops in Edomae Jokamachi. Summary of Edomae Jokamachi Source :YouTube screenshot Are you hungry yet? Edomae Jokamachi is a newly opened attraction in Toyosu Market, AKA Japan’s Kitchen! Be sure to stop by and check out the limited time shops! 【Official Website】Edomae Jokamachi. toyosu marché mall | edomae jokamachi https://edomaejokamachi.com/ 【Tripadvisor】Edomae Jokamachi https://www.tripadvisor.com/ShowUserReviews-g1066449-d19971805-r748836351-Edomae_Jokamachi-Koto_Tokyo_Tokyo_Prefecture_Kanto.html

Check Out the Video on How To Make Hand-Rolled Sushi! This video, titled "A Sushi Chef Teaches You in 2 Minutes! Learn How To Roll Your Own Beautiful Sushi Rolls!" (寿司職人が2分で教える！手巻き寿司を激的に綺麗に巻くコツを伝授), was released by "Sushi Technology Channel" (寿司の技術チャンネル). Sushi is a Japanese food with which you can feel Japan's unique traditional culture. Sushi comes in a variety of shapes, sizes, and styles, but the hand-rolled sushi shown in the video is one of the most popular recipes among people of all ages. In this article, we'll introduce the ingredients and how to make delicious hand-rolled sushi alongside the video. How to Make the Beautiful Hand-Rolled Sushi Shown in the Video Photo：Hand-rolled sushi First, check the front and back of the seaweed as shown at 0:17 in the video, and place it on the makisu (bamboo mat) with the rough side (back) facing up. The key to making a good wrap is to put rice on this seaweed in a triangular shape, covering about a quarter of the area of the seaweed. This can be seen from 0:25 in the video. Following this, add wasabi, spreading it over the rice evenly and then add the other ingredients. After that, roll up the seaweed, taking the bottom right corner of the seaweed and folding it over the rice. It's recommended that you add soy sauce to the finished sushi. Making hand-rolled sushi requires skill, but after a few tries and some dedication to flavor anyone can make it. At 1:19 in the video, the hand-rolled sushi that was made is disassembled once more to show how simple it is to make. Various Ingredients to Make Your Very Own Delicious, Hand-Rolled Sushi! Photo：Ingredients for hand-rolled sushi The appeal of hand-rolled sushi is that you can enjoy making different variations by using a wide variety of ingredients. Ingredients that can be used for hand-rolled sushi include popular ingredients like tuna, salmon, thinly fried eggs, and cucumber, as well as chopped perilla and Japanese ginger, salad vegetables, and natto. It's also fun to make hand-rolled sushi using out of the ordinary ingredients, such as fried chicken, flavored ground chicken or beef, etc. The hand-rolled sushi shown in the video uses medium fatty tuna as its main ingredient. Suimono (clear broth soups) and miso soup are two dishes that go great with hand-rolled sushi. Another fun thing you can try is getting a bunch of different ingredients together and have a rolled sushi making party with friends! Summary of Japan's Delicious Rolled-Sushi Photo：Hand-rolled sushi In this article we introduced a video that shows how to make tasty hand-rolled sushi. Hand-rolled sushi is a popular dish that can be enjoyed in a variety of ways, from standard ingredients like sashimi and fried egg to slightly more unusual main ingredients. If you want to enjoy Japanese food unique to Japan, we recommend getting some ingredients you enjoy and making your own hand-rolled sushi to enjoy!

板前の華麗な包丁さばきをご覧になれる動画について こちらの動画は「寿司マスターToshi」が公開した「寿司職人によるマグロの仕込みから握りまで〜How To Make Tuna Sushi〜」です。 日本人に親しみが深い、寿司。 マグロやブリといった新鮮な魚介類や海鮮食材を材料として使用して作られる握り寿司は、和食の代表格です。 近年では海外でも人気が高まっており、現地のスーパーでも見かけることが多くなってきました。 そんな寿司は職人がマグロを捌く処理部分から仕込みをしていることをご存知でしょうか？ 今回は職人が仕込みから行う和食・海鮮料理の代表格、マグロの握り寿司について紹介いたします。 職人が１から仕込みを担当、マグロの寿司 寿司に使用されるマグロを始めとした寿司ネタ。 釣り上げられたマグロは解体され、板前さんのところに運ばれてきます。 そして部位ごとに捌くことに。 その手際は素晴らしいもので、動画でもご覧になれます。 熟練の職人技で磨き上げられた包丁捌きで大トロ、中トロ、赤身と捌くその姿はまさに職人。 ネタは部位ごとに切り分けられ、様々な料理へと使用されて行きます。 その手際の良さは和食・日本料理の魅力を再確認させてくれるほどです。 寿司以外にもたくさん！和食に欠かせないマグロ 寿司以外にもマグロを食材として調理された和食料理はたくさんあります。 代表的な握り寿司から、マグロや旬のネタの刺身を芸術作品のように見立てたお造り、マグロを保存が効くように加工し漬けたマグロ漬け丼など、どれも製法に工夫が見られるものばかり。 数え始めたらキリがありません。 日本料理にはマグロを始めとした、新鮮な魚介類や食材を使用した海鮮料理が多く存在しています。 海に囲まれた日本ならではの食文化で、和食と呼ぶに相応しいです。 寿司職人や日本料理のプロが仕込みから行う、マグロを使用した和食。 どの和食も日本を訪れた際に、必ず食べたい一品です。 板前の華麗な包丁さばき動画紹介まとめ 今回は和食の代表格、寿司をはじめとしたマグロ料理について紹介しました。 マグロの刺身やお造りなどの和食料理の数々は、日本料理の代表といっても過言ではありませんね。 板前さんによる職人技が光る仕込みの様子を見たいという方は、是非この動画をチェックしてみましょう！

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.

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

This video, titled "[Recipe] Japanese Traditional Sushi "Ehomaki" #8," was released by "Gucci Fufuu's 'What Are We Eating Today?'" (ぐっち夫婦の今日なにたべよう?). This is a recipe for a variety of seaweed rolls with a mix of ingredients including tuna, salmon, and eggs. It's under 5 minutes long, so if you're feeling like making sushi at home, you should definitely give this video a try! It features Japanese and English notes to make each step of the process easier to understand. The preparation process is also easy to understand. It also shows how to serve it at 4:20, so if you're learning how to serve food, consider checking it out!

This video, released by "Rakusan Cook" (楽参クック), is titled "ますの寿司」'Masu no Sushi' with trout salmon." This video shows how to make masuzushi at home using Donaldson trout, a specialty of Toyama. In the video they use a cake mold for the round shape of masuzushi. They also use Donaldson trout (called "trout salmon" in Japanese), and you can see how beautiful it is in the video!

This video, titled "Bigfin Reef Squid Nigiri Sushi" (アオリイカの飾り切り　握り寿司), was released by "369 [Milock] Cooking Channel" (369【ミロック】お料理チャンネル). This video shows you how to make decorative cuttings with squid. Squid that has been cut using this method not only looks great, but also has great texture. The simple white cuttlefish is one of the most common ingredients in nigiri-zushi, and the direction in which the knife is inserted will give you a different image of the finished product. In this video, they cut the squid from the top and from there they lay the knife down on the surface and cut into the strips diagonally. After that, they pour boiling water over the cut squid and put it in ice water to make a nice pattern. At the end of the video, they have nigiri sushi with the decorated squid!

This video was published by Bidelicious - Delicious Videos - and it's perfect for celebrating! This is the video of "Shikai Maki Sushi", a decorative sushi roll that is artistic and gorgeous. This video shows how to make "Shikai Maki", a decorative sushi roll. A decorative roll creates a beautiful pattern on the cross-section of the sushi roll. In addition to patterns called "crafted sushi" such as the "Shiomi Maki" shown in this video, animals and characters can also be created on the cross-section. This popular sushi dish is enjoyed by both adults and children, and is often presented at seasonal events. If you prepare the ingredients and watch the video to confirm the instructions, you can make the "Shiomi-roll", so why not give it a try?

Amazing See-Through Koi Made With Squid! This video shows how to make artistic koi fish sushi with squid. In the video, the squid is cut into thin slices to recreate the swimming imagery. Also, tamagoyaki and salmon are sandwiched between the rice and squid to create a wonderful see-through pattern. Artistic sushi that's both a feast for the eyes and mouth! Check it out!

This video, titled "GION SASAKI SHIME NO GOHAN MAY," was released by "GION SASAKI." In this video, Hiroshi Sasaki, a chef at Gion Sasaki, a Michelin-starred restaurant in Kyoto, shows how he makes sushi. When you hear the words "Japanese food," sushi is probably up there on the list of things that come to mind. Hiroshi Sasaki's sushi is unique in that it is all beautifully made. The magnificent knife handling and making of sushi is well worth the watch. The video s only 4 minutes long, making it an easy one to watch even when you're busy. At the 3:38 mark, a series of sushi is served on a single plate and you can see the attention to detail of Hiroshi Sasaki from its arrangement.

This video, titled "[RARE RED SEA URCHIN] Sushi Making! Can only get about 10 in a day.," was released by "きまぐれクックKimagure Cook." Sushi and other types of seafood are popular in Japan, but at a typical sushi bar or Japanese restaurant, you'll find mostly seafood such as tuna, bonito, and salmon roe. In this video, you can see how the rare red sea urchin is prepared and eaten as sushi or cooked over a flame. The red sea urchin is so rare that you can dive for a day and find only about 10 of them. There are only a few Japanese restaurants that serve red sea urchin. If you have the opportunity to try it, we highly recommend it!

This video, titled "Flavors of Kaga and Noto (Fermented Food): Kabura Sushi, Konka Iwashi - nippon.com" (加賀・能登の美味「発酵食」：かぶら寿し・こんかいわし | nippon.com), was released by "nippon.com." Fermented foods made from fish and shellfish have been made in Japan's Hokuriku region since ancient times. An environment where it is cold enough to maintain low temperatures is ideal for food fermentation. Kabura sushi, a Kanazawa specialty, is said to have originated as a preserved food made from fermented vegetables and fish. Nowadays, yellowtail fillets caught on the Sea of Japan are placed in between salted turnips. The turnip is then enclosed in a vat and the space between the two is filled with koji, and the koji bacteria ferments the turnip to produce a delicious taste. The crunchiness of the turnip and the flavor of the yellowtail are combined with the aroma of koji to create a complex taste. On the other hand, sardine soaked in bran is called "konka iwashi" and is eaten lightly grilled with bran on top. This is also eaten with sardines and bran neatly spread in a tub and fermented.

This video, titled "Japanese Food - $300 HIGH END SUSHI Teruzushi SUSHIBAE Japan" was produced by Travel Thirsty. Takayoshi Watanabe, the owner of Teruzushi, a sushi restaurant in Tobata, Kitakyushu, makes a variety of sushi. Takayoshi Watanabe's knife handling is nothing short of brilliant. The video is quite long, at nearly 40 minutes, but it's well worth the watch! The eel sushi that appears at 15:15 is absolutely amazing. The rest of the sushi is also tantalizing. If you don't get a chance to visit Japan often, watch this video to get your fill! Also, check out Takayoshi Watanabe's facial expressions...

This video, titled "How Master Sushi Chef Keiji Nakazawa Built the Ultimate Sushi Team — Omakase," was released by Eater. This video introduces sushi chef Keiji Nakazawa's "Sushi Sho" at the Ritz-Carlton Residences in Waikiki, Hawaii. Mr. Nakazawa used to be a renowned sushi chef in Tokyo, but now he is taking on the challenge of serving Edo-mae sushi in Hawaii while using local fish. In the dignified atmosphere of the restaurant, the video shows the chefs working diligently to serve delicious local fish. Mr. Nakazawa says that the most important things are body, mind, and spirit. The only item on the menu is a carefully selected omakase course. Once you watch the video, you'll want to visit and taste it for yourself!

This video, titled "22 Courses Fusion Omakase (2 Starred Michelin)!!! Sushi Yoshi 壽司芳 @ TST, Hong Kong," was released by Food Warrior. Sushiyoshi is a sushi restaurant in Tsim Sha Tsui, Hong Kong. Chef Nakanoue, who has a 2-Michelin star restaurant in Osaka, made his debut in Hong Kong. The restaurant is bright and clean, with seating for 12 at the counter, and in this video you can see 22 different courses of food. The menu includes such delicacies as flounder, striped jack, amberjack, Osaka-style bamboo leaf sushi, abalone with sea urchin, caviar with lime, hairtail, seared mackerel, surf clam, blackthroat seaperch, fatty tuna with truffle, hand-rolled tuna, char-grilled tuna with truffle, crab and fried rice cakes with sea urchin and caviar, and more.

This video, titled [Fukuoka Gourmet] Three-Michelin Star [One of the leading sushi restaurants in Kyushu] The peak of sushi! [Sushi Sakai] Nishinakasu, Fukuoka City, Fukuoka Prefecture｜sushi｜鮨｜sushi sakai｜ウニ王子チャンネル#88" (【福岡グルメ】ミシュラン三つ星「九州を代表する鮨の名店」で最高峰の鮨体験！【鮨さかい】福岡県福岡市西中洲｜sushi｜鮨｜sushi sakai｜ウニ王子チャンネル#88), was released by "Uni Prince Channel" (ウニ王子チャンネル#88). This video introduces Sushi Sakai, a famous restaurant in Kyushu that has 3 Michelin stars and has been ranked #1 in Tabelog Gold for 3 years in a row! It was only a year after becoming independent that Sakai received one star, and four years later it was awarded its third. Every dish brought to you is top-notch and the sushi is to die for! This video introduces a 30,000 yen course meal from Sushi Sakai, be sure to check it out!

This video is titled "Sukiyabashi Jiro｜Ono Jiro, the Sushi God" (すきやばし次郎　神様小野次郎). It was released by "mrlll." This video introduces Sukiyabashi Jiro, a famous sushi restaurant in Japan that has been awarded three stars by Michelin for eight consecutive years. Every piece of sushi made is sparkling and pleasing to the eye, and the taste is also indescribable, making Sukiyabashi Jiro famous as one of Japan's leading restaurants. It is famous for being the place where former American president, Barack Obama, visited, and it is a sushi restaurant we highly recommend checking out if you can. In this video, Jiro Ono, a chef at Sukiyabashi Jiro, talks about his sushi.

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

The Female Edo-Sushi Chef If you want to eat delicious, authentic Japanese food in the United States, you gotta check out this video. This is a video produced by FCI NY titled "American female sushi craftsman holding authentic Edo-mae sushi in NY!（NYで本格江戸前ずしを握るアメリカ人女性すし職人！）" The video shows a female sushi chef working in Chelsea, New York, Manhattan. One of the attractions of this sushi restaurant is that you can eat exquisite sushi just like you can find in Japan. This female sushi chef at a hidden, famous restaurant, also rents a part of another sushi restaurant that has no name on it except for a sticker of restaurant's mascot. Who Is This Female Sushi Chef? Source :YouTube screenshot Young female sushi chef Ouna Tempest holds the authentic Edo-style sushi at Sushi by Bae, a restaurant in New York. She is a 25 year old sushi chef. Ms. Tempest's sushi restaurant was selected as one of Zagat Suebey's "Top 30 Chefs Under 30" and "New York's 10 Most Important Restaurants Opened in 2017". How Did a Female Sushi Chef in New York Become Fascinated by the World of Sushi? Source :YouTube screenshot As introduced in the video at 1:26, female sushi chef Oona Tempest was originally an aspiring artist. However, she started working part-time as a restaurant waitress in New York, where she visited for training, and she became fascinated by the world of sushi, a beautiful piece of art. She trained under master sushi chef Oguma, and opened a popular sushi restaurant with only six seats at the counter. A master respects sushi as work, as an art, and as a food, and Oona Tempest lives by those rules as well. These are the words spoken by Oona Tempest herself in an interview which can be seen from 1:37 in the video. Oona Tempest's Sushi Specialties Source :YouTube screenshot In the preparation room, which is said to be the smallest in New York, Ms. Tempest's knife skills when handling spatters is 2nd to none. This can be seen from 2:30 in the video. The skill of quickly grasping the shari and providing the seasonal ingredients quickly is vivid. You can order a handful of snacks at her shop as well. At "Sushi by Bae", only 90-minute courses are available for $ 15 / $ 100, and 90% of the seafood used is caught in Japan. While cherishing the tradition and culture of Edo-mae, the delicate flavor that does not require soy sauce, and the vivid sushi that makes use of the artist's eyes are something to be marveled. At 4:27 in the video, she says, "Omakase does not mean what the chef likes, but providing a dish that will suit the customer." As a master, she also trained in flexibility of the menu to suit the customer's preferences. Summary of New York's Female Sushi Chef Photo：Sushi Well-known Japanese restaurants in Japan value hospitality, but the same is true of Tempest's sushi restaurant located far from the shores of Japan. Although not quite the ingredients you can purchase at Tsukiji in Japan, she uses fresh seafood caught on the day and has the skill to transform it into something sublime. She has a dream of having her own store in the future, but she is still working under someone and aspires to learn more. If you want to enjoy exquisite sushi in New York, be sure to drop by her restaurant! 【Official Website】Sushi By Bae https://www.sushibybae.com/ 【Yelp】Sushi By Bae https://www.yelp.com/biz/sushi-by-bae-new-york-2?osq=Sushi+By+Bae

Video introduction of sushi chef at Sushi Kappou Ueda in Ginza, Chuo-ku, Tokyo This video, titled "日本食ドキュメンタリー　江戸前穴子　Documentary of Japanese "ANAGO SUSHI" 日本美食记录-江户前穴子," introduces the splendor of Japanese food with a focus on Edomae anago (conger eel). In this video, Chef Eiichi Ueda, a sushi chef in Ginza, shows everything from purchasing ingredients to preparation and talks about his passion for Anago. The answer to why Japanese food is loved by so many people around the world may be found in this video. What Is Edomae Anago? Photo：Anago Sushi “Edo” is the old name for Tokyo and Anago was caught in what is now Tokyo bay which is in front of Edo. “Mae” means “in front of” in Japanese. The Edomae Anago absorbs nutrients from the river flowing into Tokyo Bay, and is considered a seafood gourmet that is a symbol of Edomae and is backed by history and culture. Eiichi Ueda, the sushi chef from Ginza, who is also the star of this video, was fascinated by anago, and says that when he purchases anago at Tsukiji fish market, he uses anago caught off the coast of Haneda in Tokyo Bay, and through this, we get an understanding of his dedication to his craft. A Commitment to the Art of Japanese Cuisine Source :YouTube screenshot One of the reasons why Japanese food is as popular as Western food around the world is because of its artisan's extraordinary attention to detail. In this video, Mr. Ueda mentions the significance of the process of buying fish from a trusted supplier, processing it himself, and cooking it using time-tested cooking methods. He is committed to cooking Edomae Anago, and the pride of being a craftsman of Japanese food, is the reason why Japanese food has become one of the most popular gourmet foods in the world today. The Merits of Japanese Food Source :YouTube screenshot The beauty of Japanese food lies in the preparation of each and every ingredient. The pride and responsibility to devote time, effort, and gratitude to every ingredient served to the customer, and to cook with the pride and responsibility of a craftsman is considered to be the essence of Japanese cuisine. They are also very particular about the way they prepare their rice and how to process and prepare fish. Chef Ueda, also says that cooking with gratitude for the ingredients is the only way to bring out the best in them and provide customers with the best food possible. Summary of Edomae Anago In the video, The Japanese craftsmans, Chef Ueda Eichi, shows us Edomae Anago, and what makes Japanese cuisine such an amazing gourmet experience. Watch this video to find out all about why Japanese food has become one of the world's leading gourmet foods. We explained just a small fraction of the video’s contents in this article, so we recommend watching the full video to get the full story. Thanks to Edomae Anago, perhaps even more people will begin to understand and appreciate Japanese cuisine. ◆Sushi Ueda◆ 【Address】Shonan Building B1F 1-14-10 Ginza Chuo Ward Tokyo 【Access】30 minutes walk from Ginzaicchoume Station 【Hours】17:30～23:00 【Closures】Sunday, holiday 【Parking】None 【Telephone No】03-5524-3311 【Yelp】Sushi Ueda https://tabelog.com/tokyo/A1301/A130101/13106255/

千葉由美さんは全国でも珍しい女性の寿司職人 この動画は「Eater」が公開した静岡県清水区で寿司職人として活躍する千葉由美（Yumi Chiba）さんにインタビューを行った「How Master Sushi Chef Yumi Chiba Perfected Tamago — Omakase Japan」です。 寿司は日本のグルメの歴史の中で日本食・和食を代表するほどの食べ物になった。 現在では世界中に寿司職人が存在しており、日本人のみならず、世界中の日本食・和食好きに愛されている。 しかし寿司職人の多くは男性であり、女性の寿司職人を見ることは殆どない。 静岡県清水区で江戸前寿司をもてなしているグルメ店「魚竹寿し」の女性の寿司職人・千葉由美さん。 日本食屋・和食屋では非常に珍しい女性の板前である千葉由美さんだが、その職人技は男性顔負けであり、魚を捌く様子は真剣なそのものだ。 女性の寿司職人が少ない理由とは？ 寿司職人のグルメの歴史において「寿司は男性が握るもの」という考え方は古くより存在している。 これは「女性の高い体温では握りを作る際にネタが傷んでしまう」と言われていたためである。 もちろんこの考えは根拠が殆んどなく、女性より体温の高い男性はいくらでもいる。 しかしながら、日本のグルメで古くから信じられてきたこの考えは寿司職人業界で「女人禁制」という文化を定着させているのも事実だ。 現在、寿司を提供している日本食屋・和食屋において、世界的なグルメ本『ミシュランガイド』に掲載されている店は400店以上もある。 しかし、それらのお店で女性の寿司職人はたった1人しかいないほどだ。 千葉由美さんの作る寿司へのこだわり 千葉さんが代表取締役を務める「魚竹寿し」では、伝統的な江戸前寿司を提供している。 寿司はもちろんのこと、旬のネタや新鮮な魚介類・海鮮を使った「お造り」も人気のグルメだ。 なかでも寿司を中心に日本食・和食に欠かせない厚焼き玉子（玉子焼き）は、千葉さんが最も時間をかけるグルメだ。 その製法は消えるような弱火でじっくりと玉子を焼いていく、昔ながらの作り方である。玉子を焼き終わるのに1時間以上もかかるという。 海外でも愛される日本食・和食の文化の紹介まとめ 日本食・和食は世界中のグルメで愛されている料理だ。 特に生魚を食べる文化のない海外においては、魚の刺身や寿司は口にする機会がなく、本場の寿司を食べるために日本に旅行に来る方も少なくはない。 寿司は日本が世界に誇るグルメであることは間違いないが、「女人禁制」という閉鎖的な考え方も並列して存在している。 最近では女性が日本食・和食の板前になることも増えつつあるが、まだまだ数は少ない。 女性の板前だからといって味が落ちることはない。女性の板前を見かけても否定的にならず、好意的に捉えることが、これからの日本食・和食のグルメの促進につながるだろう。