Official Author

新井 美紀（Miki Arai）

This Long-Established Candy Store Has Been Located in "Candy Alley" in Kawagoe, Saitama, for 100 Years. How to Make the "Kumiame Sakura Stick" by Tamariki Seika This video shows the making of candy at "Tamariki Seika" in Kawagoe, Saitama. Tamariki Seika has been making handmade candies for over 100 years. The shop is located in "Candy Alley" (Kashiya Yokocho) a popular tourist spot in Saitama Prefecture, and offers a wide variety of kumiame candy. Kumiame is a type of rolled candy that when cut shows a picture or face, such as Kintaro Ame. In the video, they make "Flower Kumiame Sakura." The candy which was as big as a log, was stretched and stretched, and at the end, a cherry blossom pattern can be seen in the cut section. Be sure to check out the video to see the 100 year old techniques in action! ◆Tamariki Seika Store Information◆ 【Address】350-0062 Saitama, Kawagoe, Motomachi, 2 Chome−７−7 【Access】A 15-minute walk from Hon-Kawagoe Station 【Avg. Price】¥200+ 【Hours】10:00-17:00 【Closures】Mondays 【Phone】049-222-1386 【Tabelog】Tamariki Seika https://tabelog.com/en/saitama/A1103/A110303/11005857/

Matsutake Mushroom Buds From Tamba, Kyoto, Cooked on a With a Variety of Cooking Methods This video shows cooking with matsutake tsubomi from Tanba, Kyoto, which are considered to be one of the best matsutake mushrooms available. Matsutake mushrooms are known as a high quality food in Japan and are in season from late August to early November. The Tanba region of Kyoto, as introduced in the video, is famous for its matsutake mushrooms, especially the matsutake tsubomi (buds), which are considered to be of the highest quality. In the video, they create a variety of dishes, including steamed matsutake mushrooms in an earthenware pot, baked matsutake mushrooms in tsutsumi-yaki style, matsutake mushroom rice cooked in an earthenware pot, and "Shin-Tamba," a Japanese sake from Tamba which contains charcoal-grilled matsutake mushrooms. It's a high-end product, so it's hard to find, but when you do get it, it's good to know what to do with it!

Unagi Hitsumabashi, a Specialty of Nagoya City, Aichi Prefecture This video shows the Hitsumabushi at Shirakawa, a restaurant in Nagoya City, Aichi Prefecture. Hitsumabushi is a dish in which a quarter of the unagi kabayaki on rice is served in a bowl, topped with condiments and spices such as green onion, wasabi, and chopped nori, and then topped with dashi or tea. Hitsumabushi is said to be a local gourmet that originated in Nagoya. Shirakawa, introduced in this video, is also located in Nagoya City, and Shirakawa's unagi hitsumabushi is served with dashi. Be sure to try Nagoya's specialty, unagi hitsumabushi! ◆Shirakawa Store Information◆ 【Address】3-15-33 Sakae, Naka Ward, Nagoya City, Aichi Prefecture Sakae Gas Building, B1F 【Access】A 1-minute walk from Yabacho Station off the Meijo Subway Line. 【Avg. cost】¥2400+ 【Hours】11:00-14:30 (Last order) / 17:00-20:00(Last order) 【Closures】None 【Parking】None 【Phone】+81-50-5597-8629 【Official Website】Nagoya's Specialty Hitsumabushi｜Unagi Shirakawa https://hitsumabushi.jp/ 【Tabelog】Shirakawa Sakae Gas Building Branch https://tabelog.com/en/aichi/A2301/A230103/23006137/

Kawachiya - A Long Established Eel and Fish Restaurant in Tokyo's Shibamata Taishakuten This video shows the eel dishes at Kawachiya in Katsushika, Tokyo. Kawachiya is a long-established eel and fish restaurant that has been in business for over 250 years in Shibamata Taishakuten, a downtown area of Tokyo famous for the movie series "Otoko wa Tsuraiyo" (It's Tough Being a Man). The menu includes eel dishes such as unaju, hitsumabushi, kabayaki, the rare unagi-arai, etc., as well as carp dishes, tempura, bentos, course meals, and more. When you visit Katsushika, Tokyo, be sure to try the flavors that have been handed down since the Edo period. ◆Kawachiya Store Information◆ 【Address】7-6-16 Shibamata, Katsushika, Tokyo 【Access】A 3-minute walk from Shibamata Station off the Keisei Line / 5 minutes by car or bus from Kanamachi Station off the JR Joban Line / 15 minutes by car from Koiwa Station off the JR Sobu Line 【Avg. Cost】¥3200+ 【Hours】11:00-19:00 【Closures】None 【Parking】Yes, 21 cars 【Phone】03-3657-4151 【Official Website】Kawachiya https://www.kawachiya.biz/ 【Tabelog】Kawachiya https://tabelog.com/en/tokyo/A1324/A132403/13018080/

Nodaya This video shows the Nodaya style unagi (eel) skewers of Nodaya . Nodaya is a famous restaurant with a long history, established in 1953. Its parent organization, "Nodaya Higashi-Seiki," was established in 1868 (the first year of the Meiji Period). Nodaya has handed down traditional techniques for cooking eel and river fish since the Edo period, and has trained many chefs as the best eel and fish specialty restaurant in Japan's Kanto region. From 1:29, there's an explanation of Nodaya's unagi skewers, and from 4:57, they show the actual skewering process There are various types of skewering methods for the same eel, depending on the size of the eel and the dish, and you'll find that they are made with masterful techniques. Be sure to check out the historic skills of this master eel chef!

The Eel Restaurant "Kiyomura" in Shizuoka City, Shizuoka Prefecture This Video Shows the Chefs at the Eel Shop "Kiyomura" Making Unaju With Live Eel! The best thing about Kiyomura's unaju is that it's extremely cost effective. Unaju is usually priced at around 3,000 yen, but at Kiyomura you can get it for as little as 1,800 yen! In the video, you can see the live eel being flayed and skewered in one fell swoop. Be sure to check it out! ◆Kiyomura Store Information◆ 【Address】4-14-5 Mabuchi, Suruga, Shizuoka, Shizuoka 【Access】An 18-minute walk from Shizuoka Station, or 10 minutes by bus from Shizuoka Station 【Avg cost.】¥1800+ 【Hours】11:00-21:00 【Closures】None 【Parking】Available 【Phone】054-287-5045 【Tabelog】Kiyomura https://tabelog.com/en/shizuoka/A2201/A220101/22017921/

The Unaju of Unagi Irokawa, Listed as a Michelin Tokyo Bib Gourmand This video, titled "浅草雷門【うなぎ色川】のうな重と肝焼きGrilled Eel and Rice of Irokawa in Asakusa.【飯動画】【Unagi】," introduces Unagi Irokawa in Asakusa. Unagi Irokawa is an eel restaurant with a long history, established in 1861. The eel here is baked with a secret savory sauce that has been handed down for more than 150 years, and are soft and fluffy. The restaurant was listed as a Michelin Bib Gourmand and there is a long line of people waiting to get in every day. If you're seated at the counter, you can watch the chefs grill the eels right before your eyes! If you're visiting Tokyo's Asakusa, be sure to stop by. ◆Unagi Irokawa Store Information◆ 【Address】2-6-11 Kaminarimon, Taito, Tokyo 【Access】A 1-minute walk from Asakusa Station (Exit A1) off the Toei Subway Asakusa Line / A 3-minute walk from Asakusa Station off the Tokyo Metro Ginza Line and Tobu Isesaki Line / A 5-minute walk from Tawaramachi Station off the Tokyo Metro Ginza Line 【Avg. Cost】¥3500+ 【Hours】11:30-14:00 or until sold out 【Closures】Sundays, holidays, etc. 【Parking】None 【Phone】03-3844-1187 【Tabelog】Unagi Irokawa https://tabelog.com/en/tokyo/A1311/A131102/13003697/

Obana's Exquisite Unaju This video shows the delicious unagi at Obana, a famous eel restaurant in Taito City, Tokyo. Obana is listed in the Michelin Guide, and there is a long line of people waiting to get in every day. The restaurant opens at 11:30 a.m., but there is a line of people waiting to get in more than an hour before it opens, and depending on the day, the restaurant may be sold out more than an hour before it even opens. In the video they were also already sold out before opening. Be ready to come early if you plan on eating at Obana! ◆Obana Store Information◆ 【Address】2-6-11 Kaminarimon, Taito, Tokyo 【Access】A 4-5 minute walk from Minami-Senju Station off the JR Joban Line or Tokyo Metro Hibiya Line 【Avg. Cost】¥5300+ 【Hours】[Tuesday - Friday] 11:30-13:30, 16:00-19:30 / [Saturday, Sunday, Holidays]11:30-13:30, 16:00-19:30 or until sold out. 【Closures】Mondays 【Parking】None 【Phone】03-3801-4670 【Yelp】Obana (尾花) https://www.yelp.com/biz/%E5%B0%BE%E8%8A%B1-%E8%8D%92%E5%B7%9D%E5%8C%BA?osq=obana

The Unaju of Unazen in Azumabashi This video shows the eel dishes of Unazen. Unazen has been open for more than 30 years in Azumabashi, near Tokyo Sky Tree, and has been run by a husband and wife team. There is often a line of people waiting to enter the restaurant. Unazen's unaju is made to order, so you can get freshly cooked eel that was live until your order was placed. Enjoy experiencing freshly cut and freshly cooked eel! ◆Unazen Store Information◆ 【Address】東京都墨田区吾妻橋3-6-18 【Access】A 7-minute walk from Asakusa Station off the Tobu Isesaki Line and Tokyo Metro Ginza Line / A 1-minute walk from Honjo-Azumabashi Station off the Toei Asakusa Line (exit A4) 【Avg. Cost】¥3600+ 【Hours】Tuesday - Friday 11:00-18:00 / Saturday - Sunday 11:00-16:00, or until sold out 【Closures】Mondays. If Monday is a public holiday then the following day is also closed. 【Parking】None 【Phone】03-3624-0475 【Tabelog】Unazen (鰻禅) https://tabelog.com/en/tokyo/A1312/A131203/13058979/

How to Process and Cook Eel! This video, supervised by Hattori Nutrition College in Tokyo, teaches you how to prepare and cook unagi (eel). The video shows how to process and cook eel from 0:17. 1　Place the eel in ice water 2　Sever the backbone of the eel 3　Place the eel on its side with its back facing you and pin the head in place 4　Cut along the backbone of the eel 5　After its opened, remove the innards 6　Place the blade between the body and backbone of the eel, cutting the backbone from the body, and then slice the tail 7　Remove any meat covered with blood and then remove the head 8　Make a shallow cut along the abdomen of the eel to open it up further 9　Cut it into easily skewerable pieces Next is skewering, shown from 1:47. 1　Insert the skewers directly from the side of the slices 2　Since the meat near the tail end is thinner, stick the skewer through the skin You can check out the video to see the actual steps in action.