Popular Japanese Food Videos Top 6 | Beautiful Ramen Master, Salted Salmon, Giant Rice Ball

Popular Japanese Food Videos Top 6 | Beautiful Ramen Master, Salted Salmon, Giant Rice Ball

She is a beautiful ramen master! “It’s a salt ramen.” “As for our grand goal,” “we want people all over the world to know about our ramen.” “The pot was heavy. I practiced a lot.” “I’ll make the rice with the eggs first.” “It makes me happy when customers say it’s delicious.” “That makes me happiest.” “Rock, paper, scissors, shoot!” Please subscribe to our channel! Kitaku Osaka City “Ramen Chonmage Osaka Tenroku Branch” Manager Yui Fuchida I had her make me a popular salt ramen. “Do you reheat the soup every time?” “Yes, we always want to serve it piping hot.” “Every time, we transfer it from the large pot to the small pot and heat it until it boils.” “We also make sure to heat the bowls.” “Do you have any particular preferences when it comes to the noodles?” “We use whole wheat noodles.” “They’re healthy, and our female customers really like them.” pork chashu green onion dried bonito flakes “Thank you for waiting. This is Ramen Zero.” Ramen Zero (salt ramen) 870 yen / $5.75 Broth made with bonito flakes from Tosa and Hidaka kelp Whole wheat noodles Chicken chashu (roasted chiken) pork chashu “This is the shichimi spice for the salt ramen.” “Please add it to change the flavor.” “I go to Kyoto to mix the shichimi.” “For the salt ramen, I use a shichimi spice blend with yuzu citrus.” “Why did you decide to open a ramen restaurant?” “I came from Kochi and originally worked in a restaurant in Osaka,” “but when the Covid-19 pandemic hit, the restaurant I was working at closed down.” “I was about to lose my job.” “At that time, I had the opportunity to meet the founder of this shop.” “I trained at the main branch in Kochi and was approved to open my own restaurant.” Next, she made me egg fried rice, which is more popular than ramen. “Was it heavy to shake the pan at first?”
“It was heavy.” “I practiced a lot.” “I wasn’t that good at cooking to begin with.” “I’ll make the egg rice first.” Tamagoyaki-meshi (fried rice with eggs) 600 yen / $3.97 “It’s a simple dish with the delicious flavors of eggs and rice.” “I’ve always been a big fan of the fried rice at the main branch in Kochi.” “I thought I’d bring it here too and spread the word.” preparing before opening “Are those gloves to prevent you from cutting your hands?” “That’s right.” “We have a lot of female employees.” “At first, they cut their hands and things like that.” “It’s a problem when girls get hurt.” “It’s hot, isn’t it?” “It’s hot.” (Filming took place in August) “This is a flavored egg used as a topping for ramen.” Chilling the egg with ice to make it half-cooked The boiled egg is soaked in the sauce. “This is the finished flavored egg.” The flavored eggs after being soaked in the sauce Preparing the soup stock for ramen “We decided on the ratio of bonito to kelp for the soup stock after tasting it many times.” “Pork bone soup is very labor intensive and hard work.” “Since it’s made with just kelp and bonito, anyone can prepare it.” “Because we want to expand to multiple stores.” “I think we’ll have problems in the future if we can’t open a store without a strong man.” “I’m thinking that if I can do it, anyone can do it.” “There are still things I need to do.” “As a grand goal,” “I want people all over the world to know about our ramen.” “We’ve already rented a property in Spain and are planning to open a branch there.” “Japanese food is quite popular in Spain.” “But it’s been tough.” “It’s bad because I can’t speak Spanish at all.” “You must have bought a lot of things thinking the camera was rolling.” “Please help yourself.” “What kind of person is she?” “I can talk to her easily, like a friend.” “But when it comes to work, she’s strict.” “It’s a very well-balanced relationship.” “We’re good friends. We live together.” “We were in the same class for three years at high school, and we’ve been close ever since.” “She’s got so much energy.” “She’s always positive. She’s so cool.” Right before opening Rock, paper, scissors to decide who does what “What would you like to do?”
“I want to do ramen!” “Which one is the most popular?” “Ramen.” There was already a line of customers waiting before the shop opened. “The reason I came was because I saw it on TV and it looked delicious.” Open at 11:30am Menu I also had them make me a soy sauce ramen. “Thank you for waiting. This will be Ramen Ichi Soy Sauce.” Ramen Ichi (soy sauce ramen) 870 yen / $5.75 Flavored egg, pork belly bowl and fried chicken Please subscribe to our channel! How to make “Salted Aged Salmon,” which has a history of over 1000 years. “The difference is in the flavor.” Miomotegawa, Murakami city, Niigata pref. Famous as a river for salmon fishing Salmon fishing “How many kilometers is that?” “That’s about five or six kilograms.” Salmon (male) Salmon hanging in a historic residence in Murakami 8:00 a.m. Salmon specialty store “Kikkawa
Owner Shinji Kikkawa Salmon specialty store “Kikkawa” was established in 1626 They produce and sell “Salted Cured Salmon,” which is made from salted salmon that is dried and dried. Making “Salted Aged Salmon” at its peak in winter “It’s magnificent.” Salmon (male) “This is one of the biggest of the year.” They start by putting their hands together and thanking the salmon Removing slime while washing with water “You don’t remove the scales, do you?” “We only remove the slime by allowing it to flow onto the scales.” “It’s delicious grilled with the scales still on it.” “We remove the gills first.” “In Murakami, they have a dish where they eat the gills.” “The way they open the belly is different from the others.” “This is where the knife is pulled out.” “And here we’ll put it back in and make it again, leaving some of the belly.” “So this is how Murakami makes it.” “We will not have our precious salmon commit seppuku.” “This is the male milt, liver, stomach, and gizzard.” “This, too, will all be delicious.” “This is the kidney of the salmon, and when it is cured and lies in salt for two years, it becomes the salted back intestine.” “It’s beautiful.” “There has been a culture of salmon in Murakami since the Heian period.” “We feel sorry for the salmon if we don’t eat all of them with relish.” “We are thankful for the salmon.” “A dish has been created in which all parts of the salmon are eaten.” Natural coarse salt Salt rubbed in Soak for five days Wash salted salmon “We wash them to make them look cool.” Salmon tail up while drying and aging “The wind is softly blowing through the house.” “because it’s in the shade, and it’s well-ventilated.” “It’s a very nice environment in here.” “Salted Aged Salmon” is made by exposing it to Murakami’s unique cold winds for three weeks. Salmon is unloaded after three weeks of drying Finished salted aged salmon being processed “The belly, which I had gone to the trouble of not cutting, is also cut at this time.” “This is something to express our gratitude towards salmon.” Salted aged salmon grilled over charcoal “Salted aged salmon has a different flavor.” “After nearly a month of drying in the Murakami wind…” “Enzymes convert the protein in the salmon into delicious amino acids.” Salmon restaurant run by “Kikkawa”
“Izutsuya” Received traditional salmon dishes from Murakami Grilled and pickled salmon Salmon Temari Sushi Salmon roe marinated in soy sauce Koshihikari rice produced in Niigata Salmon Skin Salted aged salmon “Because it’s aged, you can feel the flavor of the salmon inside.” Salted aged salmon on Rice with Soup Stock This is salmon Izushi Fermented Sushi “It is fermented in a wooden vat for one month.” How to Make Salmon Izushi Fermented Sushi Salted aged salmon, vegetables, and rice malt are lacto-fermented in a wooden vat. Salted aged salmon Carrots and radishes Salmon roe Salmon skin Bamboo grass leaves laid on wooden vat “Rice mixed with malted rice.” Daikon radish Carrot “Not a single piece of salmon is thrown away; we use it all.” “This is the throat of the salmon.” “I do all the preparation myself.” Salted aged salmon “The nose of the salmon.” “Cartilage.” “Salmon roe.” Japanese sake More bamboo grass leaves are laid down Layer rice malt and ingredients Sushi is stacked up to 6 layers “That’s the end of the sixth tier.” heavy stone Fermentation for about one month Finished “Salmon Izushi Fermented Sushi” Please subscribe to our channel! A day in the life of a Japanese ham and sausage shop that won a gold medal at the German World Championships. “Wow, this is delicious!” “The cheese inside is melted.” Many people visit the store in search of authentic German-style ham and sausages. grilled sausage hand-pulled corned beef Japanese beef steak beef jerky “I started making it because I wanted to make delicious beef jerky that I’d never had before.” croquette pork cutlet Please subscribe to our channel! Japan, Kanagawa Prefecture
House Metzger Hata, a ham and sausage shop Preparations before opening the store. Mr. Hajime Hata, the owner of this shop. “Hausmetzger” is German for “butcher in the home.” Mr. Hata learned how to make ham and sausages in Germany. The ham and sausages from this shop have won gold medals at the German World Championships. First, we got to follow the sausage-making process. pork thigh meat Separating the fat from the lean meat. mince Kitchen near the store “We’re going to make a sausage called ‘cheese knacker’ now.” Making the minced meat even finer with a German-made meat grinder. “This is ice.” Ice is put in to prevent the temperature from rising. coarsely ground meat cheese Add the spices. Add the cheese and coarsely ground meat. “This is a sheep’s intestine. We’ll be stuffing the meat into it.” “Let me put some air in.” “Many machines have a function for automatic twisting, but I deliberately twist it by hand while checking the state.” Setting the sheep gut in the machine. Adjusting the thickness and stretch of the intestine with your fingertips. Twisting the sheep intestine filled with meat by hand. It takes a high level of skill to twist the casings by hand to ensure even pressure. “We stuff the meat in when the tension is at its limit.” “There are some holes in it because it’s a natural intestine.” “In some cases, pressure can escape through there and cause it to tear.” Putting the sausage in the smoker. Leave a gap so that they are evenly spaced. Light the wood chips and smoke them. The delicious aroma of the smoked food wafts through the air. Checking the temperature of the sausage. “OK! Shower.” Taking a shower with water to cool the sausages “It’s important to always shower them, because if you leave them to heat up, they’ll shrink.” I was allowed to taste the sausages while they were being smoked. “I will eat it.” “Wow, this is delicious!” “The cheese inside is melted because it’s just been made.” Smoking is finished. Cheese Knacker (sausage with cheese and coarse ground meat)
563 yen ($3.61) / 100g There are over 10 types of sausages on display in the shop. Mr. Hata boiled up some of his popular sausages for us. Cheese Knacker (sausage with cheese and coarse ground meat) “The juice is amazing.” Frankfurter Sausage (Gold Award at the World Championships) Plain dough with the aroma of onions as an accent. Weisswurst (sausage with parsley) Boiled white sausage “It’s a grilled sausage called Leberkäse that contains pork liver.” It is a grilled sausage that is baked in a mold without being stuffed. Baked in the oven with water on the surface. Baked “It becomes really round, doesn’t it?”
“Yes, it does. It becomes plump.” I had some freshly-grilled sausages cut for me. “Here you go.” “This is delicious!” “There’s a little bit of liver in it, isn’t there?”
“It only contains 10% liver.” “The green herb called marjoram helps to reduce the bitterness.” Liverwurst
800 yen ($5.13) per stick Please subscribe to our channel! Next, we’ll show you how to make corned beef, which won a gold medal at the World Competition. “This is the peach, the loin, and the other is the shoulder blade.” “If you only use one part of the meat, the flavor will be unbalanced, so we add various parts to make it delicious.” Salt “Sprinkle salt on each piece of meat and mix it in.” It is vacuum-packed and pickled in salt for about a week. Cook the salted meat in a pot for one week. onions and carrots “This is the pot of stew we cooked today.” 　“This is the pot that has been stewing for two days.” “I’ll make sure every single strand of fiber is separated.” Carefully untangling it by hand. “I thought that the Japanese would like the texture of the food, which is like the texture of beef boiled in soy sauce.” “One thing I thought about was trying to create a similar texture by hand.” Add spices to the broth in which the meat was boiled. Packing the meat into the bag. Poke it with your fingers to let out the air. Chill in the refrigerator. Japanese beef corned beef (Gold Award at the World Championships in Germany)
2,180 yen (US$13.99) per stick I had some freshly made Japanese beef corned beef. “Here you go.” “I’ll have it.” It’s delicious! The flavor of the beef is concentrated! We also recommend eating Japanese beef corned beef with white rice. Please subscribe to our channel! Next, we’ll show you how to make beef jerky using Japanese beef steak. Japanese Black Beef Sirloin Remove the fat. “I’ll chill it in the fridge overnight.” Japanese beef that has been chilled overnight “I can’t believe this is the meat for beef jerky.” “This meat can be used for steak, sukiyaki, or yakiniku.” Slicing the Japanese beef. Spices used to marinate beef jerky “What rank would you say this meat is?” “It’s A4 to A5.” Soaking the meat in spices. “We’ll smoke it after marinating it for five days.” Meat that has been marinated for five days Laying the meat on the smoker’s grill. Putting the meat into the smoker. Lighting a fire under the cherry wood chips. “When I went to Germany to train, I was told to make enough products- ” “-to be able to give them to customers within the range that the smoke from my smokehouse can reach.” “I started making delicious beef jerky that people had never tasted before, for people within the range of the smoke.” “Normally, we leave it to cool overnight, but would you like to try some?” “It’s delicious!” “If you leave it to cool overnight, the aroma and flavor will be enhanced by your body heat, turning it into jerky.” Leave it in the refrigerator overnight. The finished beef jerky. “It’s dried to the point where you can taste the original flavor of the meat.” “I think it’s quite moist.” “The meat has a lot of thickness, so I think you’ll be able to really feel the texture of the meat.” It’s soft beef jerky that bursts with the juiciness of the meat when you bite into it. Please subscribe to our channel! At Haus Metzger Hata, deep-fried foods made with the finest meat are also popular products. Preparation for the fried food starts at 6 in the morning. Mr. Ishii has worked at this restaurant for about 50 years. “What did you have to prepare first?” “Minced meat cutlet, hamburger steak, and also croquettes.” minced beef for croquettes “How long have you been doing this job?” “How long? I’ve been in and out of this place a lot.” “I was doing a lot of things, like architecture.” potatoes for croquettes Steaming potatoes onion frying minced meat Add the fried minced meat and onion. Mix the minced meat, onion and potatoes. Shape the croquette batter into a mold. Coat the batter with the batter. breadcrumbs deep-fry Potato croquettes 179 yen ($1.15) / 1 piece Preparing liver fries. pork liver Skewer the liver with a skewer. Coat the liver with batter. deep-fry Pouring sauce on top of it Liver fry 386 yen ($2.48)/ piece Fleischkäse (grilled sausage) “We sell this as a fried ham cutlet.” Next, how to make ham cutlets. Coating grilled sausage with batter Coating with breadcrumbs deep-fry “Are ham cutlets a popular product?”
“It’s our most popular product.” “Here you go.” “It’s delicious!” “So it’s a sausage cutlet, is it?”
“That’s right.” “We’ve given it the familiar name of ham cutlet.” Ham cutlet 267 yen ($1.71) / 1 piece How to make cabbage and minced pork cutlet Minced meat and cabbage mixed together to make a batter. into a mold. breadcrumbs deep-fry cabbage meatball 292 yen ($1.87) / 1 piece chicken breast meat flour deep-frying tartar sauce Chicken Tatar 335 yen ($2.15) / 1 piece Roast pork blended with 12 different herbs. They serve freshly roasted pork every Sunday morning. Preparing Shumai The minced pork, onions, potato starch, etc. are mixed together by hand. The ingredients for the Shumai are complete. Wrap the ingredients in the shaomai skin. Arrange the Shumai in the steamer. Shumai(Steamed dumplings) 610 yen($3.92) / 1 pack Pizza Sausage (grilled sausage with a pizza flavor) Roast ham that won a gold medal at the World Championship. Seasonal pork sausage shaped like a pig. with broccoli and spinach Preparing macaroni salad This shop has a history that began 60 years ago as a butcher’s shop, and its meat products are also popular. Japanese Black Beef Sirloin Marbled 1,864 yen ($11.96) / 100g Preparing minced pork minced pork pork belly meat The pork used is of the extremely rare Duroc purebred variety. “It’s so delicious you’ll jump up and down!” Pork belly, sliced (Duroc pure breed) Pork loin (Duroc purebred) Pork loin (Duroc purebred) 10:00 a.m. The preparations for opening are complete. “Thank you for waiting. We are now open.” There are lots of pigs in the store, so please try to find them. There is a retro-style well at the entrance to the store. It can be used for washing hands, etc. After closing time 6:00 p.m. After the store closes, Mr. Hata gives special training to young employees. “What lesson are you giving today?” “Today, the goal is to prepare a whole chicken each, without any help.” “You can break the bones, but not the meat.” “It doesn’t matter in what order you remember them.” Mr. Hata will give you some pointers. “It’s a job that’s really fun and interesting, so how to convey that is my current challenge.” “Before, the knife wouldn’t go in smoothly, but this time it went in smoothly for the first time, and I thought, ‘Good job’.” “You were in good form today.” “In some ways, teaching also allows me to learn.” “That’s the end of it.”
“Thank you very much.” “It’s a steady job, but I hope that the people who come after me will be able to develop it further.” Please subscribe to our channel! We go back to the Chinese restaurant run by a female university student who has had over 10 million views! “I make so much fried rice that it’s not normal.” “She has no equal in talent.” “This restrant has changed a lot in the past year.” “I was also worried about what to do for a while.” The popular extra-large food menu is still going strong! Beef Steak Fried Rice Hamburg Steak Fried Rice Stamina fried rice Please subscribe to our channel! October 2024, 9:00 a.m.
Chiba Prefecture “Chinese Restaurant Ton Ton” The previous video of this restaurant, run by female university students, has been viewed over 10 million views. Jyen Jyen runs the restaurant while also attending university. “It’s been a year since we last interviewed you.” “That video has been viewed over 10 million views.”
“Congratulations.” “This restaurant has changed a lot in the past year.” “We’ve had more overseas customers.” “Now we have customers from all over the world.” The daily special for this weekday is the Chashu Egg Rice Bowl. Chef Iwayama Preparing the pork chashu. “Just looking at it makes me feel full.” “If you get a large portion of rice, you’ll be really full.” “Our large portion dishes are amazing.” “The chashu egg bowl has two thick slices of chashu on top.” “And on top of that is a half-cooked fried egg.” “And it’s covered in a really delicious sauce, so it’s really tasty.” The chashu pork is stewed in the sauce. Jyen Jyen’s father is a former professional baseball player from Taiwan. Last time, his uniform was hanging in the shop, but it had changed. “My father comes to the shop in the off-season, during the winter.” “When he came two years ago” “he said it was salty when he ate the fried meat and leek I made.” “That was frustrating, but the next time my father came, he said it was delicious.” “The reason why my uniform is different from my father’s is…” “Recently, I was given the honor of throwing out the first pitch at a professional baseball game.” “I have my uniform from that time on display.” 10:00 a.m. Opening time The first customer arrives Jyen Jyen talking with a regular customer The customer immediately ordered a Chashu Egg Rice Bowl. Chashu Egg Rice Bowl A customer is surprised by the size of the bowl and takes a photo. I ordered Chashu egg rice bowl too. Jyen Jyen takes a photo with a customer. “Do you often get asked to take photos?” “Thankfully.” “It’s a bit difficult when I’m busy.” Wantan noodles After 11:00am, the number of customers has increased. The popular large portion of fried rice has been ordered! Beef steak meat Beef steak fried rice “I thought you were more skilled at cooking than last time?” “After a year, I’ve got used to it.” “I make so much fried rice that it’s not normal.” “I’ve become faster at making fried rice, and I can make more at once.” “I try to move the wok in a way that doesn’t put too much strain on my body.” “I’ve also improved my technique for stirring the pot.” “However, I’ve also gotten more burns.” She got a lot of burns on her arms from cooking every day. “She has amazing talent, so her ability has improved a lot compared to a year ago.” “She’s also become better at stirring the pot.” “There were some dishes she couldn’t make a year ago.” “Now she’s doing so well that she can do it even without me.” “The restaurant has a really good atmosphere.” “Jyen Jyen is the central figure of this restaurant.” “It’s a really good atmosphere.” We had them make a new large portion fried rice menu. Pork and garlic sprouts Stamina fried rice 12:00 p.m. Customers start lining up outside. Jyen Jyen carefully watching the seating area “You can take down the empty plates at table 2.” “Are you watching the situation in the restaurant the whole time?” “I try to keep an eye on things.” “I also want to get the customers waiting outside to eat quickly.” “And to improve efficiency.” “Basically, I try not to take my eyes off them.” “What’s that in your ear?” “I try to be able to take phone calls while I’m stirring the pot.” Pork liver. Bean sprouts Leek Fried leek and liver Pork meat Vegetables Sweet and sour pork Jyen Jyen goes back and forth between the kitchen and the seating area many times. Pork, green pepper, bamboo shoot. Fried noodles with pork. Curry and rice We interviewed a regular customer. “What did you have today?” “Curry and rice today. It’s delicious.” “How long have you been coming here?” “About 10 years.” “Since the previous owner.” “I want Ms. Jyen Jyen to do her best.” “If she can keep this restaurant going, it will help me too.” Pork liver Fried liver Bamboo Shoots and Pork Fried Rice with Pork and Bamboo Shoots Stir-fried Meat and Vegetable Ramen After the lunch rush, even Jyen Jyen is smiling a little “Is it hard to balance your studies with work?” “It’s difficult to get credits at my university.” “I take classes on days when the restaurant is closed.” “On days when the restaurant is open, I come straight back here after my university classes finish.” “I’m also studying for the cookery license test.” “I have a lot to do, but I’m working hard.” “I’m going to make Omelet Rice Bowl. ” Omelet Rice Bowl Hamburg steak Hamburg steak fried rice Noodles with a thick vegetable and seafood sauce 3:00 p.m. Lunch service has ended Jyen Jyen was having a late lunch. “I think that a lot of people got to know about us through the last video.” “However, there are still people who don’t know about the taste of this restaurant.” “I’d like to open a restaurant overseas if I could.” Please subscribe to our channel! Popular restaurant specializing in giant rice balls! Salmon Salt Seaweed “We made 1,200 rice balls at most.” Ingredients for rice balls Salmon Salmon roe Stewed pork cubes Grilled cod roe Leaf mustard Mixed salmon and salmon roe Echigo Yuzawa Station, Niigata Prefecture “Bakudan(bomb) Onigiri-ya” is famous for giant rice ball 8:00 a.m. Rice preparation begins “Rice is washed the day before and refrigerated” Rice soaked in water “During the busy season we use about 120 kg of rice” “We have five rice‐cookers, and they are running at full capacity.” Rice is “Koshihikari from Minamiuonuma Shiozawa” New rice is used from October “Subtle water adjustment changes the cooked rice.” Fine-tuning the amount of water Start cooking rice Preparing miso soup Shimeji mushrooms Echizen miso from Niigata Transferring miso soup to warming kettle “How many rice balls do you usually make?” “We made a maximum of 1,200 rice balls.” A “bomb rice ball” weighs about 330 grams Bigger “Giant Bomb Rice Ball” weighs about 1.3kg! Other staff members go to work Rice mill in restaurant Rice is replenished in rice washer “How much is in a bag of rice?” “30 kg.” Rice washing robot Start of rice washing Rice washing completed Preparing ingredients for rice balls “Ranking the most popular ingredients?” “In order of popularity, salmon, cod roe, and stewed pork cubes are the most popular.” “The most popular combination of the two is a mix of salmon and salmon roe.” Sweet and spicy miso Hand-rolled salmon Unwrapping makes the texture fluffy salmon roe Smaller portion for one rice ball grilled cod roe dried bonito flakes Grilled ginger boiled in soy sauce pickled ume plum Kelp boiled down in soy 21 kinds of ingredients Cleaning in store Rice is cooked More delicious rice loosened as it is cut Transfer to warming pot to prepare for opening Wipe clean carefully 9:30 a.m. Restaurant opens First guest　 “Salmon and leaf mustard” Listening to orders in the kitchen and immediately start cooking Salmon bomb rice ball (880 yen/$5.98) Rice in hand Make a hollow to put ingredients Grip the salmon to wrap it with plenty of salmon Salt Wrapped in seaweed Bomb rice ball with fried leaf mustard oil (580yen/$3.94) Miso soup Bell notifies when rice balls is ready I’ll buy a bomb rice ball too “Welcome.” ” Grilled cod roe rice ball” grilled cod roe Bomb rice balls, grilled cod roe (750 yen/$5.10) Too big, out of the box Comparison with rice balls from convenience stores “About three times the size of a regular rice ball.” The perfect amount of salt, the most delicious Miso soup goes well with rice balls Second guest “Mix mackerel and cucumber miso.” Grilled mackerel Cucumber miso “Thank you for your patience.” A giant rice ball makes you want to take a picture of it! Two women come to the store “Two rice balls with salmon and salmon roe mix” No.1 popular mix of salmon and salmon roe Salmon roe Salmon Bomb rice ball with salmon and salmon roe (1,000 yen/$6.80) Additional pork cubes prepared No.3 most popular stewed pork cubes Popular for its sweet and spicy taste of stewed pork cubes Stewed Pork Kakuni (750yen/$5.10) Also ordered ” Giant Bomb Rice Ball” weighing about 1.3kg “You can choose 5 kinds of ingredients.” “We have ABC and recommended combinations.”
“Please choose A.” Use 4 sheets of seaweed Connecting laver with water Serve rice in a large bowl “One bowl of rice weighs about 660 g.” About 1.3 kg of rice Making indentations for ingredients Salmon leaf mustard Pickled plums Stewed pork cubes 5 kinds in total with butterbur miso Two bowls stacked on top of each other Very powerful! With a lot of salt Shape Rolling seaweed carefully “What is the point of cooking it?” “When you put the ingredients in, you don’t put the soupy stuff down.” “The soupy ingredients will fall apart.” Use a case for a whole cake Giant bomb rice ball (2,500 yen/$16.99) Weighs about 1.3kg Comparison with rice balls from a convenience store Four times the size of a regular bomb rice ball I couldn’t bite into it. It is possible to have it cut with a knife Cross section looks like this It’s lunch time and it’s getting a little crowded Mixed butterbur sprout miso and grilled cod roe Mixed sweet & spicy miso & pickled ume plum Mix of fried leaf mustard and salmon Please subscribe to our channel! Conger eel tempura Prawn tempura Deep-fried lotus root with shrimp tempura “Here you are. This is Kawahara’s tempura rice bowl.” This time’s video is from the super popular tempura restaurant “Kawara no Abe”! “Amazing side dishes! Japanese-style potato salad edition!” The owner, Mr. Abe, is a popular YouTuber with over 650,000 subscribers! We also filmed the behind-the-scenes of the YouTube filming! “Yeah, yeah, yeah, it’s delicious, it’s the best!” Please subscribe to our channel! Sumida Ward, Tokyo
Tempura restaurant “Kawara no Abe” August 2024
7:00 am The owner, Koichi Abe He does most of the preparation before opening by himself Mr. Abe is also a YouTuber with 660,000 subscribers for his “Makanai Challenge!” channel “Do you have many customers who watch your YouTube videos?” “There are so many.” “If I wasn’t on YouTube, people wouldn’t come to such a remote place. It’s far from the station, isn’t it?” “This area is called a remote island.” “Why did you decide to open a shop in Sumida Ward?”
“Because it’s my home town.” Natural prawns for tempura He stretches the prawns so that they stand straight when they are fried The tempura menu for the day has 22 different dishes The types of tempura change with the seasons Shrimp shinjo (a type of fish ball made from a mixture of shrimp and egg) “This is deep-fried lotus root and shiso leaves sandwiched together.” “I’ll make tempura by coating the lotus root with shrimp shinjo.” “This is very popular.” “Customers say it’s delicious.” Scallops for tempura Eggplant for tempura bitter gourd for tempura “Vegetable tempura” Cooking rice Eggs Japanese omelet preparing the soup stock I make the soup stock with shiitake mushrooms and kelp. “It’s been about 12 years since I opened this restaurant.” “It was tough at first.” “It’s been better since I started YouTube.” “Why did you decide to start YouTube?” “There’s a comedian called Hiroshi, right? He’s on YouTube too. I’ve always liked him.” “I read Hiroshi-san’s book and thought I’d give it a try myself.” “From no experience?”
“No experience.” “I didn’t know what to do, so I started by copying what other people were doing.” “At first, I started without showing my face.” “I’d heard that showing your face makes it easier for your channel to grow and for you to get fans.” “I thought there was no point worrying about it, so I showed my face.” Bonito flakes. The broth is now complete. It is used in miso soup, etc. Winter melon “In the old days I used to peel the skin with a knife, but now I use a peeler.” “The first place I worked was a blowfish restaurant in Asakusa.” “From there, I worked at kappo restaurants.” “It’s all Japanese food.” “Why did you decide to open a tempura restaurant?” “I thought it would be better to compete on the basis of individual dishes.” “I thought it would be good if the restaurant was one where customers would queue up for tempura or tempura rice bowls.” “It takes a lot of time to make each one.” “It’s like a hidden cut.” “You have to cut into the skin or it will be tough.” Minced chicken Onion Broth Menu The most popular item is the “Kawara no Tempura Don (2,850 yen/$18.46)” Back of menu The pictures on the menu are drawn by the owner, Mr. Abe. “I’m good at doodling and drawing little pictures.” “You know, there were always those kids who were good at drawing, right? I’m that type.” Preparing the tempura pan “It’s just a regular copper pan.” “It retains heat well.” “I use this a lot, so it’s getting quite thin.” “Is that because you wash it?”
“Yes, because I scrub it.” The oil used to fry tempura is a blend of rice oil and sesame oil 10:00am (1 hour and 30 minutes before opening) Cleaning outside The part-time staff arrive for work The rice is cooked. The tempura pan is put on the fire. Preparing the batter for the tempura Vegetable tempura What do you pay attention to when you’re frying?
“The appearance, the way the bubbles come out, and the sound.” Preparing the seating area Preparing the small bowls that go with the tempura Japanese omelette The simmered wax gourd he was making earlier “This is the staff meal” “Today’s special is spicy omelette.” “Doesn’t it look delicious?” “Are you going to eat it after work?
“Yes, I’m not going to eat it. Only the employees.” There are already customers lined up outside 10 minutes before opening, the shop is ready “It’s a bit early, but shall we open?” 11:30 a.m. Opening time “Here you are. Thank you for waiting.” prawn conger eel Scallop Conger eel Add more batter with chopsticks Rice for tempura bowl Pouring sauce over the rice Tempura sauce Vegetable tempura Conger eel tempura Eggplant Bitter gourd Tempura of bitter gourd Tempura of eggplant Deep-fried food made by sandwiching minced shrimp between lotus root Shrimp tempura Scallops Tempura of scallops Even tempura is covered in sauce. “Yes, please.” We also ordered the tempura rice bowl (2,850 yen/$18.46) from the riverside There are seven types of tempura on the rice bowl in total Scallop tempura Conger eel tempura Deep-fried prawn paste sandwiched between lotus root and shiso leaves The balance between the rice and the sauce is perfect Miso soup Pickles Side dishes Japanese omelette Sand borer tempura The half tempura rice bowl contains sand borer tempura, broccoli tempura, etc. “This is the tempura set meal.” Tempura set meal (2,850 yen/$18.46) You eat the tempura with tempura sauce here. “Thank you for waiting. This is Kawahara’s tempura rice bowl.” “Thank you very much.” 2:30 p.m. – Closing time “That’s amazing. It’s so hot.”
*Filming took place in August Filming for YouTube will take place after the store closes Filming the beginning of the video. “I have to get into it.” “Hello everyone, this is the Makanai Challenge Channel!” “This time, Amazing Side Dishes! Japanese-style Potato Salad Edition!” “A masterpiece recipe!” “Please watch until the end!” “Let’s cook!” “Wax on! Wax off!” (from the Karate Kid movies) “Yes.” “Do you think about your greetings in advance?” “I think lightly and just go with it.” “When I’m on screen, even if I think my tension is 10, it becomes 7.” “I have to raise my tension, otherwise I can’t do it quietly.” “Yes, here is today’s ingredients.” “Potato, onion, myoga.” “The recipe list is here.” The recipe chart is handwritten. Mr. Abe does all the work for the YouTube videos himself. He records using three cameras at the same time. “Okay, let’s get started!” “First, I’m going to start by heating up the potatoes.” This video shows you how to make a Japanese-style potato salad that you can easily make at home. “The reason I thought of making this was because…” “There was a Japanese-style potato salad in the Seven-Eleven deli section.” “I tried it and it was so delicious, it inspired me.” “I’ve made my own version of it.” “Tonton, ton ton, hinononiton” “I never miss a single one, because I upload three videos a week.” “I have lots of ideas for projects.” “The hardest thing is keeping it going.” “At first I couldn’t speak at all.” “I’ve already done 800 to 900 episodes.” “For now, we just have to keep piling them up.” “It’s done! Let’s try tasting it!” “OK, now we can start eating it.” “Do you want to try some?”
“Really?!” “What kind of ideas go into your menu?” “Menus that use ingredients that are easy to get hold of and are as easy to make as possible.” “Also, I try to make dishes that match the season. I try to use seasonal ingredients as much as possible.” “Let’s eat.” “It’s delicious!” He films the actual eating part at the end “Well then, I’ll eat it!” “Yeah, yeah, yeah, it’s delicious, it’s the best!” “The myoga’s aroma is also refreshing, it really does feel like a Japanese-style potato salad.” “Thank you for the meal!” “If you like it, please subscribe to the Good Potan channel! “Okay, that’s all! “Thank you for your hard work!” Thank you for watching!
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00:00 Beautiful Ramen Master
Ramen Chonmage Osaka Tenroku
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10:37 How to make the traditional Salted Aged Salmon that has been handed down for 1,000 years in Japan
Sennen Salmon Kikkawa
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27:38 Japanese Sausage Shop that won a Gold Medal at the World Championships
Haus Metzger Hata
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1:19:11 Beautiful Fried Rice Master is back! | Amazing Giant Chinese Food
Chinese food TonTon
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1:34:30 Giant Onigiri Rice Ball Restaurant | Amazing Japanese Food
Bakudan Onigiri-ya
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1:50:07 Traditional Edo-style Tempura Rice Bowl restaurant in Japan
Kawara no Abe
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