Many of Oita's tourist attractions are hot springs, like the reddish "Lake of Blood Hell" and a "mud springs" called "Bouzu Hell" where mud bubbles up.
The “Onsen Prefecture” slogan is everywhere in
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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.
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
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This is the campus of Hokkaido University, which first opened its doors in 1876 as Sapporo Agricultural College. Its historic agricultural science department is a flagship institution in Japan with a
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Here in Otofuke Town in Hokkaido, people take advantage of the wide-open area to conduct large-scale agriculture. His tractor and combine have certain modifications to manage a sprawling 99 hectares o
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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 l
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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 "Mi
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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 wou
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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
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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 soo
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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-raise
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Nousaku placed his focus on tin, which was said to be too soft
to be used for tableware. If it bends, then use its flexibility as its selling point. It was undoubtedly a turnabout idea.
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
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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
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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 previ
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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 se
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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 co
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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 to
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The shape of Magewappa or bent woodware lunch box is basically the same since Edo era. That was because it was so functional that it didn’t need to be changed.
It's called the Nanja Monja Café and is up in the tree.
This tree house café opened in 2012. Climbing up the creaking, hand-made wooden stairs you will find a customer sitting on the terrace. The c
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During heavy rainfall when water levels rise above the 1.6 meter-high dam, water flows into this reservoir. The reservoir is about 140meterswide and about 130meters long, and can hold up to 210,000㎡
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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.
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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.
A single silk thread is made by twisting fibers from five cocoons into one. Pay attention to the left side of the screen. One of the cocoon fibers is about to run out of fiber. Before it is deplete
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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 fo
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The man begins to make superior gardening shears by placing blade steel onto a piece of heated iron. The metal is repeatedly heated and forged. By repeating this process again and again, the iron gr
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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 o
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