Amazing Japanese Food Collection | Salted Aged Salmon, Japanese Sausage Shop, Traditional Sweets

Amazing Japanese Food Collection | Salted Aged Salmon, Japanese Sausage Shop, Traditional Sweets

How to make “Salt-Aged Salmon,” a tradition with over 1,000 years of history. “The difference is in the flavor.” Miomote River, Murakami City, Niigata Prefecture. Famous for salmon fishing. Salmon fishing. “How many kilograms is that?” “About five or six kilograms.” Salmon (male) Salmon hanging in a historic residence in Murakami. 8:00 a.m. Salmon specialty shop “Kikkawa”
Owner: Shinji Kikkawa The shop “Kikkawa” was established in 1626. They produce and sell “Salt-Aged Salmon,” made by salting and air-drying the fish. Making Salt-Aged Salmon at the peak of winter. “It’s magnificent.” Salmon (male) “This is one of the biggest of the year.” They begin by putting their hands together and thanking the salmon. Washing to remove the slime. “You don’t remove the scales, do you?” “We just rinse away the slime over the scales.” “It’s delicious grilled with the scales on.” “We remove the gills first.” “In Murakami, there’s a dish that uses the gills.” “The way we open the belly is different from others.” “This is where the knife comes out.” “Then we put it back in here and cut again, leaving part of the belly intact.” “This is the Murakami style.” “We won’t have our precious salmon commit seppuku.” “This is the milt, liver, stomach, and gizzard.” “All of this will be delicious.” “This is the kidney. If cured in salt for two years, it becomes salted back intestine.” “It’s beautiful.” “Murakami has had a salmon culture since the Heian period.” “We feel sorry for the salmon if we don’t relish every part.” “We’re grateful to the salmon.” “A cuisine developed here that uses every part of the fish.” Natural coarse salt. Rubbing in the salt. Soak for five days. Wash the salted salmon. “We wash them so they look clean.” Salmon hung tail-up to dry and age. “A gentle wind flows through the house.” “Because it’s shaded and well-ventilated.” “It’s a wonderful environment in here.” Salt-Aged Salmon is made by exposing it to Murakami’s cold winter winds for three weeks. Taken down after three weeks of drying. Processing the finished salt-aged salmon. “Even the belly we left uncut earlier is cut at this stage.” “This is how we express our gratitude to the salmon.” Salt-aged salmon grilled over charcoal. “Salt-aged salmon has a distinctive flavor.” “After nearly a month in the Murakami wind…” “Enzymes convert proteins into delicious amino acids.” Kikkawa’s salmon restaurant “Izutsuya.” Served traditional Murakami salmon dishes. Grilled and pickled salmon. Salmon temari sushi. Salmon roe marinated in soy sauce. Niigata-grown Koshihikari rice. Salmon skin. Salt-aged salmon. “Because it’s aged, you taste the deep flavor in the flesh.” Salt-aged salmon over rice with broth (ochazuke). This is salmon izushi (fermented sushi). “It’s fermented in a wooden vat for one month.” How to make salmon izushi (fermented sushi) Salt-aged salmon, vegetables, and rice malt are lacto-fermented in a wooden vat. Salt-aged salmon. Carrots and daikon radish. Salmon roe. Salmon skin. Line the wooden vat with bamboo leaves. “Rice mixed with malted rice.” Daikon radish. Carrot. “Not a single piece is wasted—we use the whole salmon.” “This is the throat.” “I do all the prep myself.” Salt-aged salmon. “The nose of the salmon.” “Cartilage.” “Salmon roe.” Japanese sake. Lay down more bamboo leaves. Layer rice malt and ingredients. Stack the sushi up to six layers. “That’s the end of the sixth tier.” Heavy stone. Ferment for about one month. Finished salmon izushi. Please subscribe to our channel! A day in the life of a Japanese ham and sausage shop that won a gold medal at a German world championship. “Wow, this is delicious!” “The cheese inside is melted.” Many people visit the shop for authentic German-style ham and sausages. Grilled sausage Hand-pulled corned beef Japanese beef steak jerky “I started because I wanted to make the best beef jerky I had never tasted before.” Croquette Pork cutlet Please subscribe to our channel! Kanagawa Prefecture, Japan
Haus Metzger Hata (ham & sausage shop) Preparations before opening. Mr. Hajime Hata, the owner. “Hausmetzger” is German for “home butcher.” Mr. Hata learned sausage and ham making in Germany. The shop’s ham and sausages have won gold at a German world competition. First, we followed the sausage-making process. Pork thigh Separating fat from lean. Mincing Kitchen near the shop “We’re going to make a sausage called ‘cheese knacker’.” Grinding the meat even finer with a German machine. “This is ice.” Ice keeps the meat mixture from heating up. Coarsely ground meat Cheese Add spices. Add the cheese and the coarse ground meat. “This is sheep casing. We’ll stuff the meat into it.” “Let me add some air.” “Many machines can twist automatically, but I twist by hand while checking firmness.” Setting the sheep casing on the machine Adjusting thickness and tension with fingertips Twisting the stuffed casing by hand Hand-twisting evenly keeps pressure the same. It takes skill. “We stuff the meat when the casing tension is at its limit.” “Natural casings have small holes.” “Pressure can escape and cause tearing.” Loading the sausages into the smoker Leave gaps so smoke reaches each sausage. Light wood chips and smoke. A delicious smoky aroma fills the room. Checking sausage temperature “OK! Shower.” Cooling the sausages with water “Always shower them. If they stay hot, they shrink.” We were allowed to taste them right out of the smoker. “I’ll try it.” “Wow, this is delicious!” “The cheese inside is melty because it’s freshly made.” Smoking finished Cheese Knacker (cheese & coarse-ground sausage)
563 yen ($3.61) / 100 g Over 10 types of sausages are on display. Mr. Hata boiled a few popular sausages for us. Cheese Knacker (cheese & coarse-ground sausage) “The juice is amazing.” Frankfurter (Gold Award at a world championship) A simple sausage with a hint of onion aroma Weisswurst (parsley sausage) Boiled white sausage “This is Leberkäse, a baked sausage loaf with pork liver.” It’s baked in a mold, not stuffed in casings. Baked in the oven with water brushed on the surface Baked “It becomes really round, doesn’t it?”
“Yes. It gets plump.” They sliced the freshly baked loaf for us. “Here you go.” “This is delicious!” “There’s a little liver flavor, right?”
“It’s only 10% liver.” “Marjoram, a green herb, softens any bitterness.” Liverwurst
800 yen ($5.13) per stick Please subscribe to our channel! Next, how to make corned beef (gold medal at a world competition) “These are the round, loin, and shoulder blade.” “If you use only one cut, the flavor is unbalanced. We blend several cuts.” Salt “Salt each piece and mix well.” Vacuum-pack and cure in salt for about one week. Simmer the salted meat for about one week. Onions and carrots “This pot was cooked today.” “This one has been simmering for two days.” “I separate every single fiber.” Carefully pulling it apart by hand “I thought Japanese people would like the texture—like beef simmered in soy sauce.” “So I tried to make a similar texture by hand.” Add spices to the broth used for simmering. Packing the meat into bags Poke to release air Chill in the refrigerator. Japanese beef corned beef (Gold at a German world championship)
2,180 yen ($13.99) per stick We tasted freshly made Japanese beef corned beef. “Here you go.” “I’ll try it.” Delicious! The beef flavor is concentrated! It also goes well with white rice. Please subscribe to our channel! Next, beef jerky made from Japanese beef steak Japanese Black beef sirloin Remove the fat. “I’ll chill it in the fridge overnight.” Beef chilled overnight “I can’t believe this is for jerky.” “This meat is good enough for steak, sukiyaki, or yakiniku.” Slicing the beef Spices for marinating beef jerky “What grade is this meat?” “A4 to A5.” Soaking the meat in spices “We’ll smoke it after marinating five days.” Meat after five days of marinating Laying the meat on the smoker rack Putting the meat into the smoker Lighting cherry wood chips “When I trained in Germany, they said: make products for people within the range of smoke from your smokehouse.” “So I started making great jerky for the locals.” “I wanted to make beef jerky people had never tasted before.” “Normally we cool it overnight, but would you like to try some?” “It’s delicious!” “If you cool it overnight, the aroma and flavor deepen. It becomes real jerky.” Refrigerate overnight Finished beef jerky “It’s dried so you can taste the pure meat flavor.” “It’s still quite moist.” “The slices are thick, so you can really enjoy the texture.” Soft jerky that bursts with meat juices when you bite Please subscribe to our channel! At Haus Metzger Hata, deep-fried foods made with top-quality meat are also popular. Prep for fried foods starts at 6:00 a.m. Mr. Ishii has worked here for about 50 years. “What do you prepare first?” “Minced-meat cutlets, hamburg steaks, and croquettes.” Minced beef for croquettes “How long have you done this job?” “How long? I’ve come and gone a lot.” “I worked in other fields too, like carpentry.” Potatoes for croquettes Steaming potatoes Onion Frying minced meat Add the fried meat and onion. Mix meat, onion, and potatoes. Shape the croquette mixture. Coat with batter Breadcrumbs Deep-fry Potato croquette 179 yen ($1.15) / piece Preparing liver fries Pork liver Skewer the liver Coat with batter Deep-fry Pour sauce on top. Liver fry 386 yen ($2.48) / piece Fleischkäse (baked sausage loaf) “We sell this as a fried ham cutlet.” Next, making ham cutlets Coat the baked sausage with batter Coat with breadcrumbs Deep-fry “Are ham cutlets popular?”
“They’re our most popular item.” “Here you go.” “It’s delicious!” “So it’s a sausage cutlet?”
“That’s right.” “We call it ‘ham cutlet’ because the name is familiar.” Ham cutlet 267 yen ($1.71) / piece How to make cabbage & minced pork cutlets Mix minced pork and cabbage into a batter. Shape in a mold. Breadcrumbs Deep-fry Cabbage pork cutlet 292 yen ($1.87) / piece Chicken breast Flour Deep-fry Tartar sauce Chicken tartar 335 yen ($2.15) / piece Roast pork seasoned with 12 herbs Freshly roasted pork is served every Sunday morning. Preparing shumai Mix minced pork, onion, potato starch, etc. by hand. Shumai filling is ready. Wrap the filling in shumai wrappers. Arrange shumai in the steamer. Shumai (steamed dumplings) 610 yen ($3.92) / pack Pizza sausage (grilled, pizza flavor) Roast ham that won a gold medal at a world competition Seasonal pork sausages shaped like pigs With broccoli and spinach Preparing macaroni salad This shop started as a butcher 60 years ago. The meat is also popular. Japanese Black beef sirloin, marbled — 1,864 yen ($11.96) / 100 g Preparing minced pork Minced pork Pork belly They use rare purebred Duroc pork. “It’s so good you’ll jump for joy!” Pork belly, sliced (purebred Duroc) Pork loin (purebred Duroc) Pork loin (purebred Duroc) 10:00 a.m. Prep for opening is complete. “Thank you for waiting. We’re now open.” There are many pig decorations in the shop. Try to find them. A retro-style well is at the entrance. You can use it to wash your hands. After closing 6:00 p.m. After closing, Mr. Hata trains young staff. “What’s today’s lesson?” “Today, each person will break down a whole chicken without help.” “You can break bones, but not the meat.” “Remember the order any way you like.” Mr. Hata gives tips. “It’s a fun, interesting job. My challenge is how to share that.” “Before, the knife wouldn’t go in smoothly. Today it finally did. Good job.” “You were in good form today.” “Teaching also helps me learn.” “That’s it.”
“Thank you very much.” “It’s steady work, but I hope the next generation will take it even further.” Please subscribe to our channel! 85-year-old wagashi (traditional sweets) artisan Tatsuo Suzuki “Three generations run this shop.” He runs the shop with his grandson. “I think about sweets day and night.” “Few people love sweets as much as I do.” “My hearing is fading and my eyesight is poor.” “I chose this path because I truly love it.” “I’ve never hated it.” “But I never thought I’d come this far.” Please subscribe to our channel! Marushin Wagashi Shop (founded 1961), Saitama, Japan First-generation owner: Tatsuo Suzuki (85) “This is dough for Catfish Manju.” “It’s the manju we put the most effort into.” Signature item: Catfish Manju Mix with flour. “Recently, my fingertips have gotten stiff.” “I can’t bend them anymore.” “It can’t be helped.” Wrapping homemade red bean paste This area is famous for “catfish dishes.” He created this catfish design over 20 years ago. “Finally, I stamp it.” “I’m not very good at stamping.” “I came up with this manju.” “The Chamber asked me, ‘Who can make catfish manju?’” “They asked me 25 years ago.” “I don’t need a hat.” He works with his grandson, Kazuyoshi Kominato. After culinary school, he trained four years at a wagashi shop. Now he is the second-generation owner. Mr. Suzuki always stretches during work. Steaming the manju Heating the branding iron for the stamp “I only trained for four years.” “I wanted to work with my grandfather as soon as possible.” “So I came back after four years.” Catfish Manju, 2 for 250 yen The shop sells many kinds of traditional sweets. Eggs for castella Sugar “It has starch syrup and honey.” Flour Bake in the oven Cool with a fan Honey castella, half-loaf, 750 yen Rice Sushi vinegar They also sell inari sushi and maki sushi. Fried tofu for inari Making kanpyo maki Kanpyo (dried gourd) simmered sweet and salty “For now, something like this.” “I started these when I opened the shop.” “Inari and kanpyo rolls.” “And dumplings.” “I started with just a few items.” “And kept going.” “People said, ‘You don’t need sushi.’” “They said we didn’t have to sell sushi.” “But customers still wanted it.” “So we still sell sushi.” “We still sell sushi.” Making mitarashi dango “This is dough for dango.” “Mix rice flour with hot water and steam.” “Then it becomes mochi.” Steam “My hearing is fading and eyesight deteriorating.” Make mitarashi sauce with soy sauce and sugar. “Three generations run this shop.” “I love sweets, so I entered this world.” “But it’s a busy business.” “I never thought I’d see my great-grandchildren.” “I never thought I’d see my great-grandchildren.” “But lately…” “I get tired and can’t do as much.” Add potato starch and cook until thick. “OK.” He grills the dumplings after the order comes in. “Two are ready.” I’ll enjoy them fresh on the bench outside! Grilled dumplings 140 yen “Yes, this is delicious!” “Freshly grilled is best.” “It’s soft and fragrant.” 1:00 p.m. Lunch His lunch is apple pie and a banana, with Coke. “Do you like sweets?” “I eat sweets all day long.” “No one else likes sweets as much as I do.” “When did you start making wagashi?” “When I was 13.” “Four days after junior high school.” “I’m 85 now.” “So, a little over 70 years.” Kazuyoshi makes fresh sweets. Rolling red bean paste Wrapping it in white and green bean paste Wooden molds for fresh sweets He uses wooden molds with seasonal designs. Today’s mold is a maple leaf. “It’s called ‘Young Maple’.” Fresh sweets 250 yen each Wakakaede (Young Maple) “Rainy-Season Flowers” “Clear Stream” “Rose” “You can start.” “Go ahead when you’re ready.” “OK?” “Yeah.” Making mizumanju (water dumplings) Warm kuzu and warabi starch dissolved in water. Molds for water dumplings “OK.” Put rolled bean paste into the dough. Pour more dough over the paste. Chill to set. “My younger sister is my twin.” “She’s two years younger than me.” “I was sent to my grandparents when my twin was born.” “They bathed me every day when I was little.” “When I woke up, they were gone.” “My grandparents worked.” “I helped pack rice cakes.” “What was he like?” “He was scary!” “When he got angry.” “But he wasn’t angry often.” “He hated wrongdoing.” “Did you spend much time with him?” “Yes.” “Maybe more than with my mother.” Taking out the chilled dumplings Water dumplings 170 yen Making mizu-yokan (chilled bean jelly) A well-used scale “A scale used since opening.” Weighing red bean paste Sugar Agar powder “OK.” “I’ve been making more mistakes lately.” Heat agar dissolved in water. “It takes time.” Add sugar. Add red bean paste and mix. “Is this in your way?” “No.” “Are you OK?” “Yeah.” Put paper between trays to keep them level. “Chill overnight.” “I chose this path because I wanted to.” “I never hated it.” “I feel uneasy outside the kitchen.” “I feel uneasy outside the kitchen.” Mizu-yokan chilled overnight Mizu-yokan (170 yen) “I love this work, so I’ll keep going.” “It’s time to graduate.” “But I never thought I’d come this far.” “My goal is our 100th anniversary (2061).” “If my sons want to take over.” “If my sons want to take over.” “That’s why I’m working hard now.” Please subscribe to our channel! Conger eel tempura Prawn tempura Deep-fried lotus root with shrimp paste “Here you go. Kawara no Abe’s tempura bowl.” This time we visit the super-popular tempura restaurant “Kawara no Abe”! “Amazing Side Dishes! Japanese-Style Potato Salad!” Owner Mr. Abe is a popular YouTuber with over 650,000 subscribers. We also filmed behind the scenes of his YouTube shoot. “Yeah, yeah, it’s delicious— the best!” Please subscribe to our channel! Sumida Ward, Tokyo
Tempura restaurant “Kawara no Abe” August 2024 — 7:00 a.m. Owner: Koichi Abe He does most prep by himself before opening. Mr. Abe also runs the “Makanai Challenge!” channel (about 660,000 subscribers). “Do many customers watch your YouTube?” “Very many.” “Without YouTube, people wouldn’t come to this remote area. It’s far from the station.” “This area is like a remote island.” “Why open in Sumida Ward?”
“It’s my hometown.” Wild prawns for tempura He stretches prawns so they fry straight. Today’s tempura menu has 22 items. Items change with the seasons. Shrimp shinjo (minced shrimp with egg) “This is lotus root with shiso leaves, sandwich-style.” “I coat the lotus root with shrimp shinjo and fry it.” “It’s very popular.” “Customers say it’s delicious.” Scallops for tempura Eggplant for tempura Bitter melon for tempura Vegetable tempura Cooking rice Eggs Japanese omelet Preparing the soup stock The stock is made with shiitake and kelp. “It’s been about 12 years since I opened.” “It was tough at first.” “It got better after starting YouTube.” “Why start YouTube?” “There’s a comedian named Hiroshi. He’s on YouTube too. I’ve always liked him.” “I read his book and decided to try it.” “With no experience?”
“No experience.” “I didn’t know what to do, so I copied others at first.” “I started without showing my face.” “I heard showing your face helps your channel grow and get fans.” “So I stopped worrying and showed my face.” Bonito flakes The stock is finished. It’s used for miso soup, etc. Winter melon “I used to peel it with a knife. Now I use a peeler.” “My first job was at a blowfish restaurant in Asakusa.” “Then I worked at kappo restaurants.” “All Japanese cuisine.” “Why open a tempura shop?” “I wanted to compete dish by dish.” “I hoped for a place where people line up for tempura and tendon (tempura bowls).” “Each one takes time.” “It’s like a hidden cut.” “You must cut the skin or it gets tough.” Minced chicken Onion Broth Menu Most popular: “Kawara no Tempura Bowl” (2,850 yen / $18.46) Back of the menu The menu drawings are by Mr. Abe. “I’m good at doodles and small drawings.” “There were always kids good at drawing, right? I’m that type.” Preparing the tempura pan “It’s a regular copper pan.” “It holds heat well.” “I use it so much it’s getting thin.” “From washing?”
“Yes, from scrubbing.” Frying oil is a blend of rice oil and sesame oil. 10:00 a.m. (90 minutes before opening) Cleaning outside Part-time staff arrive The rice is cooked. Heating the tempura pan Preparing tempura batter Vegetable tempura What do you check while frying?
“The look, the bubbles, and the sound.” Preparing the seating area Preparing small side dishes Japanese omelet The simmered winter melon from earlier “This is staff meal.” “Today’s special is spicy omelet.” “Looks good, right?” “Will you eat after work?”
“Yes. Only staff eat it.” Customers are already lining up. 10 minutes before opening, ready to go. “It’s a bit early—shall we open?” 11:30 a.m. Opening time “Here you are. Thank you for waiting.” Prawn Conger eel Scallop Conger eel Adding extra batter with chopsticks Rice for tempura bowls Pour sauce over the rice. Tempura sauce Vegetable tempura Conger eel tempura Eggplant Bitter melon Bitter melon tempura Eggplant tempura Lotus root sandwich with minced shrimp (deep-fried) Shrimp tempura Scallops Scallop tempura Even the tempura is dipped in sauce. “Yes, please.” We also ordered the tempura bowl (2,850 yen / $18.46). There are seven kinds of tempura on the bowl. Scallop tempura Conger eel tempura Shrimp paste sandwiched in lotus root with shiso The rice and sauce balance is perfect. Miso soup Pickles Side dishes Japanese omelet Sand borer tempura The half-size tempura bowl has sand borer, broccoli, and more. “This is the tempura set meal.” Tempura set meal (2,850 yen / $18.46) Here you dip tempura in the sauce. “Thank you for waiting. Kawara no Abe’s tempura bowl.” “Thank you very much.” 2:30 p.m. — Closing time “It’s so hot.”
*Filmed in August After closing, they film for YouTube. Filming the opening lines “I have to get in the mood.” “Hello everyone, this is the Makanai Challenge channel!” “This time: Amazing Side Dishes! Japanese-Style Potato Salad!” “A masterpiece recipe!” “Please watch to the end!” “Let’s cook!” “Wax on! Wax off!” (from The Karate Kid) “Yes.” “Do you plan your greeting lines?” “I think a little and then ad-lib.” “On camera, even if I feel like a 10, it shows as a 7.” “I have to raise my energy, or I’ll be too quiet.” “Here are today’s ingredients.” “Potato, onion, myoga (ginger bud).” “Here’s the recipe list.” The recipe chart is handwritten. Mr. Abe does all the YouTube work himself. He records with three cameras at once. “OK, let’s start!” “First, I’ll heat the potatoes.” This video teaches an easy Japanese-style potato salad. “I got the idea because…” “Seven-Eleven had a Japanese-style potato salad.” “I tried it and it was so good it inspired me.” “So I made my version.” “Ton-ton, ton-ton, hinononiton.” (rhythm chant) “I never miss uploads—three videos a week.” “I have many ideas.” “The hardest part is keeping it going.” “At first I couldn’t speak at all.” “I’ve made 800–900 videos already.” “You just keep stacking them up.” “It’s done! Let’s taste it.” “OK, let’s eat.” “Would you like to try?”
“Really?!” “What guides your menu ideas?” “Use easy-to-find ingredients and simple steps.” “I also match the seasons—use seasonal ingredients.” “Let’s eat.” “It’s delicious!” He films the tasting at the end. “Well then, I’ll eat!” “Yeah, it’s delicious—the best!” “The myoga aroma is refreshing. It feels very Japanese.” “Thanks for the meal!” “If you liked it, please subscribe to Good Potan!” “OK, that’s all!” “Good work!” Thanks for watching!
Please subscribe to our channel! Please subscribe to our channel! We revisit a Chinese restaurant run by a female university student—over 10 million views! “I make an abnormal amount of fried rice.” “Her talent is unmatched.” “This restaurant changed a lot in a year.” “I worried for a while too.” The extra-large menu is still popular! 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 Our previous video on this student-run restaurant has over 10 million views. Jyen Jyen runs the restaurant while attending university. “It’s been a year since the last interview.” “That video got over 10 million views. Congratulations.” “This restaurant has changed a lot in a year.” “We have more overseas customers now.” “People come from all over the world.” Weekday special: Chashu Egg Rice Bowl Chef Iwayama Preparing pork chashu “Just looking makes me full.” “With a large rice, you’ll be really full.” “Our large portions are crazy big.” “The chashu egg bowl has two thick slices.” “And a soft-fried egg on top.” “Covered in a very tasty sauce.” The chashu is simmered in sauce. Jyen Jyen’s father is a former Taiwanese pro baseball player. Last time his uniform hung in the shop. Now it’s changed. “My father comes here in the winter off-season.” “When he came two years ago,” “he said my leek-and-meat stir-fry was salty.” “I was frustrated, but the next time he said it was delicious.” “My uniform is different because…” “I threw the first pitch at a pro game recently.” “That uniform is on display now.” 10:00 a.m. Opening First customer arrives Jyen Jyen chats with a regular. He orders a Chashu Egg Rice Bowl. Chashu Egg Rice Bowl A customer is surprised by the size and takes a photo. I ordered one too. Jyen Jyen takes a photo with a customer. “Do people ask for photos a lot?” “Thankfully, yes.” “It’s a bit hard when I’m busy.” Wonton noodles After 11:00 a.m., more customers arrive. The popular extra-large fried rice is ordered! Beef steak meat Beef Steak Fried Rice “You seem more skilled than last time?” “After a year, I got used to it.” “I make an abnormal amount of fried rice.” “I’m faster and can cook more at once.” “I move the wok to reduce strain on my body.” “My stirring technique improved too.” “But I also get more burns.” Her arms show many burn marks from daily cooking. “She has amazing talent. She’s much better than a year ago.” “Her wok control improved too.” “There were dishes she couldn’t make a year ago.” “Now she can do them even without me.” “The restaurant vibe is great.” “Jyen Jyen is the center of the shop.” “It’s a really good atmosphere.” We asked for a new extra-large fried rice. Pork and garlic chives Stamina Fried Rice Noon: customers start lining up. Jyen Jyen keeps an eye on the seating area. “You can clear table 2.” “Do you watch the floor the whole time?” “I try to.” “I want those waiting outside to eat quickly, too.” “And improve efficiency.” “I basically don’t take my eyes off it.” “What’s in your ear?” “I try to take phone calls even while stir-frying.” Pork liver Bean sprouts Leek Leek and liver stir-fry Pork Vegetables Sweet and sour pork Jyen Jyen moves between kitchen and dining many times. Pork, green pepper, bamboo shoots Pork yakisoba Curry and rice We interviewed a regular. “What did you have today?” “Curry and rice. Delicious.” “How long have you come here?” “About 10 years.” “Since the previous owner.” “I want Ms. Jyen Jyen to keep it up.” “If she keeps the restaurant going, it helps me too.” Pork liver Fried liver Bamboo shoots and pork Pork & bamboo shoot fried rice Stir-fried meat & vegetable ramen After the lunch rush, Jyen Jyen finally smiles. “Is school balance hard?” “My university makes credits tough.” “I take classes on days we’re closed.” “On open days I come back after class.” “I’m also studying for the cook license.” “I have a lot to do, but I try hard.” “I’ll make an Omelet Rice Bowl.” Omelet Rice Bowl Hamburg steak Hamburg Steak Fried Rice Noodles with thick vegetable & seafood sauce 3:00 p.m. Lunch service ends Jyen Jyen has a late lunch. “Many learned about us from the last video.” “But many still don’t know our taste.” “I’d like to open overseas if possible.” Please subscribe to our channel! She is a talented ramen master! “It’s salt ramen.” “As our big goal,” “we want people worldwide to know our ramen.” “The wok was heavy. I practiced a lot.” “I’ll make the egg rice first.” “I’m happy when customers say it’s delicious.” “That makes me happiest.” “Rock, paper, scissors, shoot!” Please subscribe to our channel! Kita-ku, Osaka — Ramen Chonmage, Osaka Tenroku branch Manager: Yui Fuchida She made their popular salt ramen. “Do you reheat the soup each time?” “Yes, we always serve it piping hot.” “Each time, we move stock to a small pot and bring it to a boil.” “We also heat the bowls.” “Any preference for noodles?” “We use whole-wheat noodles.” “They’re healthy, and women like them.” Pork chashu Green onion Bonito flakes “Thanks for waiting. This is Ramen Zero.” Ramen Zero (salt ramen) — 870 yen / $5.75 Broth with Tosa bonito flakes and Hidaka kelp Whole-wheat noodles Chicken chashu (roasted chicken) Pork chashu “This is shichimi for the salt ramen.” “Add it to change the flavor.” “I go to Kyoto to blend our shichimi.” “For salt ramen, I use a yuzu-fragrant blend.” “Why open a ramen shop?” “I’m from Kochi. I worked at a restaurant in Osaka.” “When COVID hit, the restaurant closed.” “I was about to lose my job.” “Then I met the founder of this brand.” “I trained at the main shop in Kochi and got approved to open.” Next, she made egg fried rice—more popular than ramen here. “Was the pan heavy at first?”
“Yes.” “I practiced a lot.” “I wasn’t good at cooking at the start.” “I’ll make the egg rice first.” Tamagoyaki-meshi (egg fried rice) — 600 yen / $3.97 “A simple dish of eggs and rice.” “I’ve always loved the fried rice at the Kochi main shop.” “I wanted to serve it here too.” Preparing before opening “Are those gloves to prevent cuts?” “That’s right.” “We have many female staff.” “At first, they cut their hands sometimes.” “It’s a problem when girls get hurt.” “It’s hot, isn’t it?” “It’s hot.” (filmed in August) “This is a ramen topping: seasoned egg.” Chill the egg in ice water to keep a soft center. Soak the boiled egg in sauce. “This is the finished seasoned egg.” After marinating Preparing ramen stock “We tested the bonito-to-kelp ratio many times.” “Pork-bone soup is hard work.” “With only kelp and bonito, anyone can prepare it.” “Because we aim to open more shops.” “If we need a strong man, we can’t expand.” “I want a system anyone can do.” “There’s still more to do.” “As our big goal,” “we want people worldwide to know our ramen.” “We’ve already rented a place in Spain and plan to open.” “Japanese food is popular in Spain.” “But it’s been tough.” “It’s hard because I can’t speak Spanish at all.” “You must have bought a lot, thinking we’d film.” “Please help yourself.” “What kind of person is she?” “She’s easy to talk to, like a friend.” “But strict at work.” “A good balance.” “We’re close friends. We live together.” “We were in the same class for three years in high school.” “She has so much energy.” “She’s always positive. She’s cool.” Right before opening Rock-paper-scissors to decide roles “What do you want to do?”
“Ramen!” “What’s most popular?” “Ramen.” A line forms before opening. “I came because I saw it on TV. It looked delicious.” Open at 11:30 a.m. Menu We also asked for soy sauce ramen. “Thanks for waiting. This is Ramen Ichi, soy sauce.” Ramen Ichi (shoyu ramen) — 870 yen / $5.75 Seasoned egg, pork belly bowl, and fried chicken Please subscribe to our channel! A popular shop specializing in giant rice balls Salmon Salt Seaweed “We made up to 1,200 rice balls.” 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,” famous for giant rice balls 8:00 a.m. — Rice prep begins “Wash rice the day before and refrigerate.” Rice soaked in water “In busy season we use about 120 kg of rice.” “We have five rice cookers running at full capacity.” Rice: Koshihikari from Minamiuonuma Shiozawa New crop is used from October. “Small water changes affect how the rice cooks.” Fine-tuning the water amount Start cooking rice Preparing miso soup Shimeji mushrooms Echigo miso from Niigata Transfer miso soup to a warmer “How many rice balls do you usually make?” “A maximum of 1,200.” One “bomb” rice ball weighs about 330 g. The larger “Giant Bomb” weighs about 1.3 kg! Other staff arrive In-shop rice mill Replenishing rice in the washer “How much is in one bag of rice?” “30 kg.” Rice-washing robot Start washing Washing complete Preparing fillings “What are the most popular fillings?” “In order: salmon, cod roe, stewed pork.” “The top combo is salmon + salmon roe.” Sweet & spicy miso Flaked salmon Loosening it keeps the texture fluffy. Salmon roe Portion for one rice ball Grilled cod roe Bonito flakes Ginger simmered in soy Pickled ume plum Kelp simmered in soy 21 kinds of fillings Cleaning the shop Rice is cooked Loosen rice by cutting motions—it tastes better. Transfer to a warmer to prepare for opening. Wipe clean carefully 9:30 a.m. Opening First customer “Salmon and leaf mustard.” They hear orders in the kitchen and start right away. Salmon Bomb Rice Ball — 880 yen / $5.98 Rice in hand Make a hollow for the filling. Wrap with lots of salmon. Salt Wrap with seaweed. Leaf-mustard Bomb — 580 yen / $3.94 Miso soup Ring a bell when an order is ready. I’ll buy a Bomb rice ball too. “Welcome.” “Grilled cod roe rice ball.” Grilled cod roe Bomb rice ball, grilled cod roe — 750 yen / $5.10 Too big for the box Compare with a convenience-store rice ball “About three times the size.” Perfect salt level—so tasty. Miso soup goes well with rice balls. Second customer “Mixed mackerel and cucumber miso.” Grilled mackerel Cucumber miso “Thank you for waiting.” A giant rice ball makes you want to take a picture! Two women arrive. “Two mixed salmon and salmon roe, please.” No.1 combo: salmon + salmon roe Salmon roe Salmon Bomb with salmon & salmon roe — 1,000 yen / $6.80 Preparing more stewed pork cubes No.3: stewed pork cubes Popular for their sweet & savory flavor Stewed Pork Kakuni — 750 yen / $5.10 They also ordered the “Giant Bomb,” about 1.3 kg. “You can choose 5 fillings.” “We have recommended sets A/B/C.”
“Please choose A.” Use 4 sheets of seaweed Connect sheets with water Fill a large bowl with rice “One bowl weighs about 660 g.” About 1.3 kg of rice total Make hollows for fillings Salmon Leaf mustard Pickled plum Stewed pork cubes With butterbur miso, total 5 fillings Stack two bowls So powerful! Add plenty of salt Shape Roll seaweed carefully “What’s the key point?” “Don’t put soupy fillings at the bottom.” “They’ll make it fall apart.” Use a whole-cake box Giant Bomb Rice Ball — 2,500 yen / $16.99 Weighs about 1.3 kg Compared with a convenience-store rice ball Four times larger than a regular Bomb Too big to bite They can cut it with a knife. The cross-section looks like this. Lunch time is getting a little crowded. Mix: butterbur-miso & grilled cod roe Mix: sweet-spicy miso & pickled plum Mix: fried leaf mustard & salmon

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00:00 How to make the traditional Salted Aged Salmon that has been handed down for 1,000 years in Japan
Sennen Salmon Kikkawa
Map→https://maps.app.goo.gl/bYfV9w3NkejBBfEZ6
HP→https://www.murakamisake.com

17:02 Japanese Sausage Shop that won a Gold Medal at the World Championships
Haus Metzger Hata
Map→https://maps.app.goo.gl/aHGCh6pTWjnfs2zt7
Web→https://www.metzger298.com/

1:08:35 85‑Year‑Old Traditional Japanese Sweets Master : Wagashi
Marushin Wagashitsukasa
MAP→https://maps.app.goo.gl/8m7zEdG41pubdfnk9
Web→https://marushin-yoshikawa.com/
Instagram→https://www.instagram.com/wagashi_marushin2

1:29:43 Traditional Edo-style Tempura Rice Bowl restaurant in Japan
Kawara no Abe
Map→https://maps.app.goo.gl/8bRhtLJscSkP2yEg8
MAKANAI challenge! → @makanai

1:54:12 Beautiful Fried Rice Master is back! | Amazing Giant Chinese Food
Chinese food TonTon
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TikTok→https://www.tiktok.com/@chuuka_1010
Instagram→https://www.instagram.com/cyuuka1010
WEB→https://cyu-ka-tonton.com

2:09:31 Beautiful Ramen Master
Ramen Chonmage Osaka Tenroku
Map→https://maps.app.goo.gl/GL2QUo1akS3RvY1a6
YouTube→https://www.youtube.com/@ramenchonmagechannel
Instagram→https://www.instagram.com/ramenchonmage.osaka.ten6

2:20:09 Giant Onigiri Rice Ball Restaurant | Amazing Japanese Food
Bakudan Onigiri-ya
Map→https://maps.app.goo.gl/WmfPJjwL3dwDfPx5A
Web→https://www.ponshukan.com/en/yuzawa/

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