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The number of (the) data: 58
CJ3 Udon in Kagawa
Here is an unassuming udon eatery in the mountains. It has been serving the same delicious homemade udon for years. Keyword: Udon, restaurant, Kagawa
CJ4 Rare Fish
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
CJ5 Conveyor Belt Sushi of Rare Fish
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,...
CJ11 The Mishima Croquette
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...
CJ12 The Oden Croquette in Togoshi Ginza
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...
CJ13 Frozen Udon Factory
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...
CJ14 Aomori Apple Juice
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...
CJ16 Gyokuro Green Tea and Japanese Cake
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, ...
CJ17 Kindai Bluefin Tuna
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...
CJ19 Oumi-cho Market
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
CJ20 Toyama Bay Sushi
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
CJ21 Meat Festival
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...
CJ22 Fishery at Miyazaki
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...
CJ23 Miso and Soy Sauce
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...
CJ24 Dried bonito and kelp dashi
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...
CJ25 Odate Magewappa/ bent woodware
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...
CJ29 Whitebait Fishery
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
CJ30 Boiled Whitebait
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
CJ34 Kamakura Beer Brewing 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...
CJ36 Koji Mold (Aspergillus oryzae)
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
CJ37 Sake and a Japanese wooden measure cup
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
CJ39 Japanese Rice Omelet
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
CJ48 Acqua Pazza with Edomae Sea Bass
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...
CJ49 Nori (Seaweed) Cultivation
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
CJ50 Nori (Seaweed) Harvest and Factory
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...
CJ51 Sashimi of Edomae Fish
A gorgeous plate of Sashimi: Sumiika (Golden Cuttlefish), Maaji (Saurel), Bora (Mullet), and lightly grilled Kamasu (Barracuda). Keyword: sashimi, fish, plate
CJ52 Edomae Clams
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
CJ76 Pork Cutlet Sandwich
Pork cutlet sandwich is the sandwich of a large slice of pork loin cutlet. It is quite popular sandwich in Japan. Keyword: sandwich, pork
CJ77 Yonezawa Beef Sukiyaki/Hotpot
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
CJ78 100 Yen Breads
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...
CJ79 Wine and Vineyards in Okushiri
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...
CJ82 Toaster for Fish Grill
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, ...
CJ83 Spoon for Honey
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
CJ85 Enoki Mushrooms Factory
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,...
CJ89 Japanese Food - Unagi, Yakitori, Sashimi
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...