In the net drawn up from the sea floor, there are so many kind of fish such as eelpout, shiny red sweet shrimp, and ray. The fishermen spread out the fish on a fish boat.
Keyword: fish, fishery, boat, eelpout, shrimp, ray
You can find rare fish at this conveyor belt sushi restaurant, such as scalpel sawtail, scarbreast tuskfin, and Kamagari.
Kamagari is also called black croaker.
When you open its big "croaker," or mouth, you can see that its mouth is black inside.
Keyword: Conveyor Belt, sushi, fish, rare
These are the croquettes that sell almost 3,000 on a busy day.
Bread crumbs known as Panko cover the batter-dipped patty.
The inside consists of ground meat, mashed potatoes, and minced onions. It looks like the common croquette that you would find anywhere.
Keyword: croquette, cooking, frying,...
They continue to make a limited 200 "Exquisite Croquettes" every day. Changing locations to Mishima City in Shizuoka Prefecture, you would notice that numerous stores have put up a sign that reads "Mishima Croquette" on their storefront as you take a walk in the city. More than a dozen shops sell cr...
Kamaboko is processed fish paste molded into a variety of patties.
At this shop they also sell "oden," a dish where various ingredients are simmered in a broth. It seems unlikely that such a shop would sell croquettes, but here are The Oden Croquette sold for 60 cents each.
This croquette is diffe...
In the process of making frozen udon, a huge freezer comes into play. The udon noodles are placed on serving-size trays, and frozen immediately at minus 35 degrees Celsius for 15 minutes.
Because the udon is frozen quickly at its best condition, it retains the freshly boiled texture even after defr...
The apples used for the juice are grown in Aomori.
The apples are crushed whole, and the juice is squeezed. Kougyoku, or Jonathan, are acidic apples of which there aren't many Japanese growers any more. This acidic taste is what differentiates the juice from other apple juices, so the company signe...
Gyokuro is a green tea of the highest quality started in the late Edo period. Its mellow flavor and aroma made it most popular among lords of the domains, as well as the shogun’s retainers, and it soon became one of the specialties of Edo. It usually serve with Japanese cakes.
Keyword: Gyokuro, ...
Kindai Bluefin Tuna is the farm-raised tuna undertakes by Kinki University students. A ten-minute trip on the water takes us to a large fish pen in the ocean. A peek underwater finds many farm-raised tuna swimming about. There are about 100 tuna in this one cage alone.
Keyword: Kindai Universi...
The Oumi-cho market is the locals’ kitchen. There are 183 stalls, selling crab and seafood from the Japan Sea, and local Kaga-brand vegetables.
Keyword: Oumi-cho, Local, Market
Toyama bay is known as ‘the natural fish tank‘. Prefectural sushi restaurants have come together to create a sushi brand for Toyama, called ‘Toyama Bay Sushi’. Using only Toyama rice and fish caught in theToyama bay defines the brand.
Keyword: Toyama bay, Sushi
The next food festival we visited was a 'meat festival' that is held in Tokyo.This event is very popular and it drew a record number of 81,000 visitors on a single day.The visitors come to enjoy tasty meat dishes.At this event, 50 famous meat stores from all across Japan open stalls.It caters to mea...
The ship left the port at 2:10 am. After going 15 minutes out at sea, they arrived at the first fishing ground. .In the dark water, they began to collect the fishing nets that were put out the previous day. On this day, they caught a large number of Tachiuo or cutlass fish, a valuable fish.
Ke...
Miso is a fermented food product of soybeans.
Using the power of mold, deeper rich flavor and umami is brought out. In the same way, if you look at the ceiling of the soy sauce storehous you will see that the beams are covered with koji mold. Without this mold, tasty soy sauce could not be produc...
Dried bonito and kelp dashi are the one of techniques to bring out the umami to the maximum. For many years the four tastes of “sweet, sour, bitter and salty” were the basic tastes in the world of cooking. However, in 2002 umami was scientifically proven to be the “fifth taste” and received the at...
Odate Magewappa or bent woodware made by heating a thinly shaved board of Akita cedar wood and bending it. The skill of a master craftsman is in this part where the bent board and the board are put together. It is shaved with a plane to a thinness of less than a millimeter. Finally, using the bark...
They begin whitebait fishing near Enoshima island. Whitebait are mostly young anchovies and sardines. The fish are so tiny that a finely-woven fishing net is used. The fish are silveryand lively.
Keyword: fishery, fishing boat, fisherman, whitebait, fish, Enoshima
After three hours fishing they return and immediately begin boiling the fish since absolute freshness is of the highest important for whitebait. They're cooked in a minute.
Keyword: boil, whitebait, fresh, process, fish, process
This is how they brew the Kamakura beer. First, hot water is boiled in the huge tank. Next, you put malt in. 120 kgs of malt is added to make mash for 1500 (12 ounce) bottles. After boiling malt for a few hours, the mash is finally ready. Next the mash goes into the filter. The brown liquid squ...
It's covered with fuzz. As the koji mold grows, the filaments begin to bloom. This is what it looks like when it becomes koji.
Keyword: koji, mold, aspergillus oryzae, close-up, rice malt
Each and every grain of rice is meticulously nurtured into sake. True craftsmanship carries on a long tradition.
Keyword: wooden measure cup, rice, sake, glass, craftsmanship, tradition
The most popular one is a 'slow-cooked' beef stew omelet.
The juice from the beef blend well with the egg. The second most popular is the 'mozzarella cheese' omelet. There are many other creative omelets.
Keyword: omelet, rice, japanese dish, restaurant
The restaurant's specialty dish is "acqua pazza" with the Edomae
sea bass. The Edomae fish is delivered straight from the port to the restaurant. Edomae fish are not something rare and exotic, but are a part of everyday life for people in Tokyo.
Keyword: restaurant, specialty, dish, fish, cook...
It's a Nori (Seaweed) farm, where the nets are placed in the water. Nori grows on these nets.
Keyword: nori, farm, cultivation, net, agriculture, sea, seaweed
When the wind starts to get cold, growers begin to harvest Nori (seaweed). They use a vacuum-cleaner like machine to collect it. Raw nori gets shredded, mixed with water, and then it's poured on screens. After the water has dripped off, the nori is taken off the screens, and has a familiar nori l...
A lot of round clams are unloaded in Funabashi. Compared to an asari clam, a round clam is much larger. Round clams are getting known as a new Edomae shellfish.
Keyword: clam, Funabashi, Edomae, shellfish
Yonezawa beef has such a beatiful color. It is recommended to eat as Sukiyaki or hotpot. This marbled meat has so much umami and melts in your mouth.
Keyword: Yonezawa beef, sukiyaki, hotpot
Everything except the loaves and French breads in this backery are 100 yen. An unbelievable 80 different varieties are there. Bean jam buns and buns filled with cream, breads with sausage hearty enough for a meal, and fancy original creations. Even sandwiches with pork cutlet and other fillings are...
Grapes need a lot of care, such as trimming the vines, pruning leaves and the fruit has to be handpicked. So much time and effort is required, but high quality grapes are traded at a good price. Okushiri grapes, grown in the sea breeze, have a rich coating of minerals. The grapes are crushed, as the...
This product makes grilled sandwiches. It's very convenient. The sandwich is placed inside, just as you would expect, but then...it goes into the fish grill! Most Japanese household has a grill: Now you can make grilled sandwiches with it. It comes out beautifully golden brown.
Keyword: toaster, ...
This is a highly specialized spoon for honey. Honey is drippy and difficult to scoop with a spoon. With this spoon, though, you can scoop four teaspoonfuls at once. Give it a twist, and there are no drips.
Keyword: spoon, specialized, honey
These enoki mushrooms, grown indoors at a temperature of 5 degrees, are the most resilient against cold, and as such, contain the most amount of antifreeze substance. They're also available all year round, and can be bought cheaply in bulk, making them an ideal material.
Keyword: enoki, mushroom,...
There's steaming hot rice topped with sweet sauce that brings out the delicious flavor of the fluffy eel meat, plus carefully grilled large chunks of chicken on skewers. And then, the fabulous plate of sashimi. The thick tuna slices are pure luxury.
Keyword: japanese food, unagi, eel, yakitori, c...
We use cookies to understand how this site is used, collect statistics, optimise this site and deliver content.
By continuing to use this site, you accept our use of cookies.
