We're making delicious curry udon that is perfect for this cold season, using packaged curry sauce mix and Shiro-Dashi or noodle soup base. The broth ...
We are making salmon takikomi gohan with plenty of mushrooms. We'll use Shiro-dashi, a type of seasoning that won't affect the color of the ingredient...
This time, we will introduce the behind-the-scenes of a fish shop in Tokyo's Aomono-Yokocho, which has a very abundant selection of products. A lively...
When you think of Kagawa Prefecture, you might immediately associate it with Sanuki Udon. However, today we're making another local specialty, bone-in...
We had the opportunity to film the process of making five types of sausages using locally sourced ingredients at a town butcher shop in Yokosuka with ...
We are making Aji Fry, fried breaded horse mackerel. When you make it at home, the coating should be thin, allowing you to fully savor the deliciousne...
We're making the popular Tojinai Katsudon, where the tonkatsu pork cutlet is not covered with egg. We'll cook the pork with a minimal amount of oil to...
We asked the owner of a local Wagashi shop to let us film the process of making some traditional Japanese sweets. English and Japanese subtitles are a...
We're making Jajamen, a local dish from Morioka, Iwate Prefecture. The rich and deep flavor of the meat miso mixture is delicious when mixed with udon...
We're making delicious, spicy and irresistible fried chicken. This fried chicken is great with hot steamed rice or as a snack with a drink! It's spicy...
