This video, titled "SHAMAN KING special PV" (『SHAMAN KING』特報PV), was released by "KING AMUSEMENT CREATIVE official channel." Shaman King, introduced in this video is a popular manga that was serialized in Weekly Shonen Jump, published by Shueisha, from 1998 to 2004, and sold a total of 35 million copies. The story is about a shaman who participates in 'Shaman Fights' and aims to become the Shaman King with omniscient and omnipotent powers It is scheduled to be broadcast as a completely new anime from April 2021.

A Michelin-Starred Restaurant! Torishiki, the Most Difficult Yakitori Restaurant in Japan to Get a Reservation For! This video is a documentary on the yakitori restaurant "Torishiki," a restaurant just a few minutes away from Meguro Station in Shinagawa, Tokyo, which was introduced in a BS Fuji production of "Palais de Z - The Future of Deliciousness." The video is narrated and facilitated by Masahiro Takashima. Yoshiteru Ikekawa, the owner of Torishiki, was originally a businessman. On his birthday, he visited the famous yakitori restaurant "Toriyoshi" in Nakameguro, Tokyo, with his then wife. The visit had a profound impact on him and at the age of 27, he quit his job and entered an apprenticeship. After less than seven years of training, he started his own business at the age of 34. Torishiki's yakitori is grilled with binchotan charcoal and finished with 50 year old sauce, chicken fat, sake, soy sauce, soup stock, and olive oil, all of which he learned to utilize during his apprenticeship. The yakitori is so popular that it has been called the "most difficult yakitori restaurant in Japan to get a reservation for." Torishiki was awarded one star in the Michelin Guide just three years after becoming an independent restaurant. Currently, he and his like-minded companions have formed a group called "Yakitori Tatsujin" (yakitori experts) and are focusing their efforts to share yakitori with the world. They also have a store in Manhattan, New York, which was introduced in the video, where they operate under the name "Torien." In Japan, they have Torikado in Meguro, Tokyo; Torioka in Roppongi, Tokyo; and Torisaki in Kyoto. In the video, Yoshiteru Ikegawa, the owner of Torishiki, talks about his thoughts on yakitori and his commitment to it. Be sure to check out the video to see his passion in action. ◆Torishiki Store Information◆ 【Address】2-14-12 Kami-Osaki, Shinagawa, Tokyo 【Access】2 minutes from Meguro Station by foot 【Avg. Cost】¥8000+ 【Hours】18:00-22:00 (Last entry) 【Closures】Sundays and Mondays 【Parking】None 【Phone】03-3440-7656 【Yelp】Torishiki (鳥しき) https://www.yelp.com/biz/%E9%B3%A5%E3%81%97%E3%81%8D-%E5%93%81%E5%B7%9D%E5%8C%BA?osq=Torishiki

Quick and Easy! How to Make Gomoku Fried Rice! This video shows how to make delicious gomoku fried rice. In the video, the shrimp are first quickly fried in oil, then the egg, rice, and other ingredients, are added to a pan in that order. The cooking method used for the shrimp is a common techniques used in Chinese cooking. By soaking the food in oil, it traps the moisture and flavor in and prevents the moisture from leaking out when frying with other ingredients, leaving a crispy texture that is far more delicious than normal frying. Check out the quick hands of the chef in the video!

Kyogoku Kaneyo's Amazing Kinshi-don! This video shows how Kyogoku Kaneyo's popular menu item "kinshi-don," is made. Kyogoku Kaneyo was established in the early Taisho Period and is listed in the Michelin Guide. Kinshi-don is a specialty of the shop and is made by placing a fluffy rolled Japanese-style omelette​ on top of a bowl of una-don, as shown in the video. The look and feel of this dish is impactful, with the rolled egg sticking out of the bowl and the lid not being able to close fully. In the video, you can see the entire process, from processing the live eel to frying the eggs and placing it over the una-don. Check out the delicious kinshi-don shown in the video! ◆Kyogoku Kaneyo Store Information◆ 【Address】456 Matsugaecho, Nakagyo Ward, Kyoto, 604-8034 【Access】A 10-minute walk from Hankyu Kawaramachi Station / A 10-minute walk from Keihan Sanjo Station / A 7-minute walk from Kyoto City Hall Station, Subway / 383 meters from Kyoto City Hall Station 【Avg. Cost】¥2600+ 【Hours】11:30-20:30 (Last order) 【Closures】Irregular 【Parking】None 【Phone】075-221-0669 【Official Homepage】The Best Eel in Japan, Kyogoku Kaneyo https://www.kyogokukaneyo.co.jp/ 【Tabelog】Kyogoku Kaneyo

Better Than Kobe Beef or Matsuzaka Beef?! A Look at Sukiyaki Kanaya! This video shows the delicious sukiyaki of Sukiyaki Kanaya. When you think of Iga City, for many people, ninjas come to mind, but in fact, the city is also famous for its specialty Iga Beef. It has a longer history than Matsuzaka beef, and some people say it's better than Kobe or Matsuzaka beef. It's also called the "phantom beef" because of its low distribution. One of the places where you can eat this "phantom beef" is Sukiyaki Kanaya in Iga City. At Sukiyaki Kanaya, there are a variety of dishes using Iga beef, including sukiyaki, Kanaya's famous buttered dishes, shabushabu, and steak. As you can see in the video, there are hot pots at each table, and the hostesses cook it right in front of you so you can eat them as soon as their ready. If you get the chance to try this phantom Iga beef, don't pass it up! ◆Sukiyaki Kanaya Store Information◆ 【Address】434 Uenononinmachi, Iga, Mie 518-0831 【Access】95 meters from Hirokoji Station 【Avg. Cost】¥8000+ 【Hours】11:00-20:30 (L.O. 19:00) 【Closures】Mondays (On the case that Monday is a public holiday, the following Tuesday will be closed 【Parking】Available 【Phone】0595-21-0105 【Tripadvisor】Kanaya (金谷) https://www.tripadvisor.com/Restaurant_Review-g1015945-d1663760-Reviews-Kanaya-Iga_Mie_Prefecture_Tokai_Chubu.html

This video, titled "【日輪刀】Kyojuro Rengoku Nichirin Blade - Demon Slayer - YorozuKajiya: Sword making," was released by " よろず鍛冶屋-Yorozu Kajiya-." In this video, you can see the sword of Kyojuro Rengoku, the flame hashira from the popular anime/manga "Demon Slay "Kimetsu no Yaiba," being made. All parts of this Japanese sword are made with wood! Each part is carefully crafted by hand, and you don't have to be a fan of Demon Slayer to enjoy this video. The finished sword is so beautiful that it could be mistaken for the real thing!

Making Anago Nanbanzuke This video shows how to make Anago Nanbanzuke. Conger eel (anago) is known to come from Nagasaki, Shimane, and Aichi prefectures. Summer conger eel has little fat and is more refreshing, while winter conger eel is rich in fat, making it a hearty dish that is becoming increasingly popular. Conger eel is often eaten as a substitute for regular eel, but some people prefer conger eel because it's lower in calories and has a more refreshing flavor than normal eel. In the video, they make nanbanzuke (roasted or deep-fried fish or meat, marinated in a spicy sauce) using conger eel. 0:05: Opening the eel 3:43: Cutting the eel into small piece 5:42: Adding sake and salt to the eel and mixing it 6:24: Adding flour 6:46: Deep frying in oil 10:38: Preparing the bonito broth 11:28: Pickling the fried eel in a marinade of sugar, salt, vinegar, light soy sauce, and chopped red pepper 12:57: Dishing up the eel and adding onions, green spring onions, and a bit of marinade In the video, it's paired with a sake called "Dassai" (獺祭)! Eel is slimy and difficult to process, but if you manage to get some, why not give it a try?

Yomogi mochi to Welcome Spring. But How Is It Made? This video shows you how to make Yomogi mochi, a traditional snack to welcome spring in Japan. Mugwort is a member of the daisy family and is an herb used all over the world, although its aroma and taste varies depending on where it is grown. Since ancient times, mugwort has been used to repel insects, as dye, and as a remedy for bronchitis and colds. Yomogi mochi can be found in wagashi (Japanese candy) shops in spring. Mugwort has also been used for a long time, but there are actually poisonous plants that are very similar to mugwort that you need to be careful not to pick. Some of them can be life-threatening in small doses, so be careful. Below is how you can make yomogi mochi, as shown in the video. 1. Add salt to boiling water and boil the mugwort for 30 seconds then soak in cold water. 2. Squeeze out the water and chop into small pieces. 3. Add 200g of adzuki beans and 600ml of water to a pot and put on high heat. 4. Once the water comes to a boil, strains the beans and return them to the pot. 5. Add another 600ml of water and put on high heat. 6. Once it comes to a boil, reduce the heat and boil it for 40 to 60 minutes, keeping it fluffy. 7. When you can squish the beans effortlessly, add 120g of beet sugar and a pinch of salt and stir. 8. If you're using brown rice, make sure it's polished. 9. Soak the glutinous rice in water for at least 8 hours. 10. Drain the water from the glutinous rice and steam it in a steamer for around 30 minutes. 11. Mix the glutinous rice and mugwort leaves and put it in a stand mixer for 10 minutes. 12. Flour and cut into 50g pieces. 13. Cut up the rice cake, roll it out flat, wrap it in anko, shape it and you're done! You need time to soak the glutinous rice in water, so you'll need to prepare it the day before. Nothing beats fresh, homemade yomogi mochi! Be sure to check out how it's made in the video!

The Yatsuba Dam in Gunma Prefecture This video shows concrete being poured at the Yotsuba Damn in Gunma Prefecture. The Yatsuba Dam was originally planned in 1952 to protect Tokyo and the Tone River basin from floods caused by typhoons in the Agatsuma River, one of the major tributaries of the Tone River. However the project was abandoned due to water quality problems, lack of construction technology at the time, and anti-dam movements. After a long period of time to address these issues, construction of the dam began in 2015, and it was completed on March 31, 2020. The dam lake was named the "Yanba-Atsuma Lake" out of around 1,000 candidates from across the country. After years and years of waiting, the dam was finally completed. There's a roadside station and various tourist facilities around the Yatsuba Dam, so if you're in the area, be sure to stop by.

Delicious Snacks! Kracie's "Popin' Cooking" Series of Educational Confectionaries This video shows you how to make four different types of candy with Kracie's "Popin' Cooking" series of educational snacks. ・0:08: Delicious ramen ・2:30: Gummy trees, soda flavor ・4:27: Hamburger ・9:09: Festival food The "Popin' Cooking" series is fun for both kids and adults to enjoy. It's so much more exciting when you can make them look just like the real thing! Be sure to check out what they're like in the video. 【Official Homepage】Popin' Cooking - Product Introduction｜Kracie https://www.kracie.co.jp/eng/products/popin_n/okashi/

A Karumeyaki Demonstration! This video shows karumeyaki being made at a stall near the Japan Mint in Osaka Prefecture. Karumeyaki, also known as karuyaki, etc., is a traditional Japanese snack that looks like a large, puffy disk. From 1:10 in the video, you can see the vendor add granulated sugar and watch it swell. The taste you'll notice is caramelized sugar with a slightly charred taste and a macaron-like texture. You don't see karumeyaki stalls very often, but you can find demonstrations at festival and fair stalls, so if you see one, be sure to give it a taste!

Heki - A Teppanyaki Steak Restaurant in Okinawa This video shows the chef grilling vegetables, shrimp, and wagyu steaks on a teppanyaki grill at the teppanyaki steak restaurant "Heki" in Okinawa Prefecture. Teppanyaki is a dish in which vegetables, fish, meat, etc. are grilled and served on a teppan, and many restaurants cook right in front of you. Another attraction of teppanyaki is that you can eat freshly prepared, hot food. Just watching the video seems to give you a sense of how delicious it is. Be sure to check out the teppanyaki steak restaurant "Heki" when you visit Okinawa. ◆Heki Higashimachi Store Information◆ 【Address】900-0034 Okinawa-ken, Naha-shi, Higashimachi 19-25 【Access】A 4-minute walk from Asahibashi Station 【Avg. Cost】¥3,000+ 【Hours】11:30-22:00 (L.O. 20:30) 【Closures】None 【Parking】Available 【Phone】098-917-3205 【Official Homepage】Teppanyaki Steak Restaurant HEKI https://heki.co.jp/ 【Tabelog】Heki (碧) Higashimachi Store https://tabelog.com/en/okinawa/A4701/A470101/47016210/

Sushi Saito, the Three Michelin Star Restaurant in Roppongi This is a documentary video of Takashi Saito, the owner of "Sushi Saito." Sushi Saito is an out-of-this-world restaurant that received 1 star the first year it opened in Japan, 2 stars the second year, and 3 stars the third year, and every year thereafter it has received 3 Michelin stars. The middlemen at Tsukiji market say they won't sell fish to Saito if they don't have top quality fish, despite having fish available. The only item on the menu is the "Omakase Course," but the restaurant is currently not taking reservations from the general public as they are incredibly popular. You can see the ingredients and how he prepares sushi in the video, as well as Saito's thoughts on sushi. Be sure to check out the passion of this 3 Michelin star restaurant in the video! ◆Sushi Saito Store Information◆ 【Address】106-0032 Tokyo, Minato City, Roppongi, 1 Chome−4−5, ARK Hills South Tower, 1F 【Access】A 5-minute walk from Tameike Sanno Station / An 8-minute walk from Toranomon Station / 60 meters from Roppongi-Itchome Station 【Cost】¥3000+ 【Hours】12:00-14:00 / 17:00-23:00 【Closures】Sunday, Holidays (Excluding holidays that are not consecutive holidays) 【Parking】None 【Phone】03-3589-4412 【Tabelog】Sushi Saito (鮨 さいとう) https://tabelog.com/en/tokyo/A1308/A130802/13015251/

Natural Tiger Pufferfish From Shimonoseki, Yamaguchi Prefecture! RyuGin's Delectable Puffer Fish Cuisine! This video shows the pufferfish cuisine of the 3 Michelin star restaurant "RyuGin" in Roppongi. The pufferfish used is natural tiger pufferfish from Shimonoseki, and they introduce a number of pufferfish dishes, starting from scratch. 2:55〜Preparing the pufferfish 5:39〜Fugu Shabu 8:00〜Shirako 10:34〜Yaki Shirako 15:20〜Hirezake 16:34〜Black truffle & milt soup 18:07〜Mikagedama 21:00〜Haruka Hanasansho 24:29〜On-to-Rei 27:05〜Shiju-so 30:56〜Kisho Gokujo 33:36〜Irokaho Be sure to check out the dishes of RyuGin shown in the video, as there's plenty of highlights! ◆RyuGin Store Information◆ 【Address】7F Tokyo Midtown Hibiya, 1-1-2 Yurakucho, Chiyoda-Ku, Tokyo 100-0006 【Access】Directly connected to Hibiya Station on the Tokyo Metro Chiyoda Line, Hibiya Line, and, Toei Subway Mita Line / Directly connected to Yurakucho Station on the Tokyo Metro Yurakucho Line (a 4-minute walk) / Directly connected to Ginza Station on the Tokyo Metro Marunouchi Line, Hibiya Line and Ginza Line (a 5 minutes walk) / Yurakucho Station on the JR Yamanote and Keihin Tohoku lines (a 5-minute walk) Translated with www.DeepL.com/Translator (free version) 【Avg. Cost】¥44,000+ 【Hours】17:30-23:00 (L.O. 20:00) 【Closures】Irregular ※Please check the official website 【Parking】None 【Phone】03-6630-0007 【Official Homepage】RyuGin http://www.nihonryori-ryugin.com/en/about/ 【Yelp】RyuGin (龍吟) https://www.yelp.com/biz/%E9%BE%8D%E5%90%9F-%E6%B8%AF%E5%8C%BA?osq=ryugin

The Artisans of Hyorokutei Akasaka Will Mesmerize You! From Processing Live Eel, All the Way to Unaju! This video, released by "Travel Thirsty," shows eel being taken straight from the tank and being turned into delicious unaju. The video shows the cooking and serving of unaju as well as tempura and even unseasoned eel. At Hyorokutei Akasaka, the rice is cooked in a cauldron and the eel and fish are grilled over a charcoal fire, with a variety of options on the menu, including unaju, hitsumabushi, set meals, donburis, and more. Additionally, they have natural and farmed eels, so you can compare flavors! Be sure to check out the video to see the chefs preparing and grilling eel over a charcoal fire. ◆Hyorokutei Akasaka Store Information◆ 【Address】3-16-8 Tokai Annex Bldg. 1F, Akasaka, Minato 107-0052 Tokyo Prefecture 【Access】219 meters from Akasaka Subway Station / Akasaka-mitsuke Station 【Avg. Cost】¥3,000+ 【Hours】11:30-15:00 (L.O. 14:00) / Weekdays 17:30-23:00 (L.O. 22:00) / Sat., Sun., Holidays 17:30-22:00（L.O. 21:00） 【Closures】Sundays 【Parking】None 【Phone】03-5545-6314 【Official Homepage】Hyorokutei Akasaka https://kiwa-group.co.jp/hyourokutei_akasaka/ 【Tripadvisor】Hyorokutei Akasaka https://www.tripadvisor.com/Restaurant_Review-g14129743-d15180153-Reviews-Hyorokutei_Asakasa-Akasaka_Minato_Tokyo_Tokyo_Prefecture_Kanto.html

Teppanyaki Shishiya, a meat shop in Makishi Public Market in Okinawa. This video, presented by Travel Thirsty, shows the chef of "Teppanyaki Shishiya" in Okinawa Prefecture grilling Berkshire pork and shrimp on a teppan grill. Teppanyaki Shishiya is a restaurant run by a butcher in the Makishi Public Market, where you can enjoy authentic, high quality meat of various cuts of beef as well as Berkshire pork. Be sure to check it out when you head down to Okinawa! ◆Teppanyaki Shishiya Store Information◆ 【Address】3 Chome-1-1 Makishi, Naha, Okinawa 900-0013 【Access】478 meters from Makishi Station 【Avg. Cost】¥3,000+ 【Hours】11:00-15:00 / 17:00-22:00 【Closures】None 【Parking】None 【Phone】098-869-5448 【Official Homepage】Teppanyaki Shishiya http://www.448.okinawa/ 【Tabelog】Teppanyaki Shishiya https://tabelog.com/en/okinawa/A4701/A470101/47012807/

Enjoy Okinawa's Giant Squid, the "Broadclub Cuttlefish," as Sashimi, Squid Ink Soup, and Spring Rolls! This video, introduced by Travel Thirsty, shows you how to make a different kind of spring roll with giant cuttlefish from Okinawa Prefecture, as well as how to make sashimi, squid ink soup, and more. The large squid being cooked in the video is one of the largest cuttlefish in the world and is known as the "broadclub cuttlefish." It's a high-quality squid from Okinawa that stands at the same level as bigfin reef squid, and as you can see in the video, it's characterized by a large ink pouch. Squid ink soup, a local dish of Okinawa, is made with this large amount of ink. When you head to Okinawa, definitely try this monster squid if you get the chance!

This video, titled "DIY☺︎ 100均のフォトフレームに隠し扉のあるドールハウスを作ってみた！Miniature dollhouse with hidden door!" was released by "Hanabira工房" This is a popular DIY video that received over 1 million views within a month of its release! In the video, you can see a dollhouse with a hidden door being made. It uses mainly wood and 100-yen products. In the 40-minute video, you can enjoy watching the amazing process of making this hidden-door dollhouse. One of the highlights is the fried eggs and bacon on a frying pan that can be seen at 29:11 in the video. It's hard to believe they're smaller than a one-yen coin.

Introducing the Traditional Japanese Craft, Nanao Candles This video, titled "Nippon Handicraft Encyclopedia × Takazawa Candles (ニッポン手仕事図鑑 × 髙澤ろうそく), was released by "Nippon Teshigoto Zukan." There are so many ways to enjoy Japan, from studying history, to experiencing traditional crafts, to visiting Japanese tourist sites and more. This video is recommended for people interested in traditional Japanese crafts, as it introduces "Nanao Candles," a traditional craft in Nanao, Ishikawa. Highlights of the Traditional Japanese Craft, "Nanao Candles" Source :YouTube screenshot The 7-minute long video introduces all of the important points of Nanao Candles, a traditional Japanese craft. Hisashi Takazawa, the owner of Takazawa Candle, which is located in Nanao, Ishikawa in Japan's Hokuriku region, gives a thoughtful interview. You can see the town of Nanao, Ishikawa from 1:20 in the video. You can observe the beautiful landscape in which Nanao Candles are made. The shop of Takazawa Candle is shown from 2:25. From 3:57, you can see how Nanao Candles are made by hand at the Japanese Candle factory. You can get an idea of the techniques used to make the traditional Japanese candles. A Look at Nanao, Ishikawa Photo：The Townscape of Nanao, Ishikawa Prefecture Nanao, Ishikawa is located in the center of Noto Peninsula. There are many hot springs here, so those headed to Kanazawa should consider stopping by if you have the chance. Nanao Candles are very famous and make great souvenirs. Those unable to visit Japan are in luck because Nanao Candles can also be bought online through Takazawa Candle's online store. There are also events held here, such as the Hotosai Festival (奉燈祭) and the Seihakusai Festival (青柏祭) which has been designated an Important Intangible Folk Cultural Property of Japan, and was registered as an Intangible Cultural Heritage by UNESCO. More About Traditional Nanao Candles Source :YouTube screenshot The origin of Nanao Candles starts with Japan's Warring States Period (1467 to 1615). When Maeda Toshiie visited Nanao, Ishikawa, Nanao Candles were produced to help develop Japanese industries. At that time, many craftsmen lived in Nanao, and thus, the culture of Japanese candles was born. Nanao had easy access to Japanese paper, an important material for making candles. This is one of the reasons for the development of Nanao Candles. Another feature of Nanao Candles is the use of natural materials, such as rush grass. Takazawa Candle is a historical store with expert craftsmen that makes Nanao Candles and was founded in 1892. There you can experience making Nanao Candles, so if you're looking to experience traditional Japanese crafts, be sure to drop by! Summary of Japan's Traditional Nanao Candles Source :YouTube screenshot Takazawa Candle has been making and selling Nanao Candles for many years. If you're interested, be sure to check out Takazawa Candle to see their original products. Japan's traditional crafts are incredibly diverse. If you're looking for places to travel, be sure to research if there are any traditional crafts that originated from there. It will make your trip even more enjoyable knowing the history of the area. Nanao Candles are a traditional craft with a long history. Take this opportunity to experience traditional Japanese craftsmenship! 【Official Website】Takazawa Candle Online Store https://takazawacandle.com/

The Main Characters of the Children's Anime "Sumikko Gurashi"! This video, titled "Sumikko Gurashi Introduction Animation" (すみっコぐらし紹介アニメーション), was posted by "San-x Channel." It introduces the main characters of the popular animation "Sumikko Gurashi," including "Shirokuma" (a polar bear), "Penguin?," "Tonkatsu" (a pork cutlet), "Neko," (a cat) and "Tokage" (a lizard). This article will introduce the characters and charms of Sumikko Gurashi, alongside the video. We hope you enjoy the video about Sumikko Gurashi, narrated by Toshiki Masuda, a popular voice actor perfect for the world of Sumikko Gurashi. What Is Sumikko Gurashi? Source :YouTube screenshot Sumikko Gurashi (roughly translated as "Life in the Corner") is a set of original characters by "San-x," and has the sub title "It's calm here." The characters were designed by Yuri Yokomizo, a designer at San-x’s. The character are created with the theme that "corners make you feel calm." Sumikko Gurashi, which was created in 2012, is very popular, especially among children, and sales of related products in 2019 amounted to about 20 billion yen. The main characters are called Sumikko, and the side characters are called Minikko. New characters are being created as well. All of the characters are characterized by a somewhat pessimistic personality, such as being troubled and lacking in self-confidence, on top of also being cute, this is what makes them so attractive. There is a wide variety of Sumikko Gurashi merchandise, including stationary, plush toys, pouches, tableware, miscellaneous goods, figurines, toy computers, origami, and many other goods that have been made into movies and games. If you search for Sumikko Gurashi on Amazon, you'll find a variety of products for sale, from children's toys to coloring books to games. For prices, please check the store where the item is sold. Also, the "Rilakkuma & Sumikko Gurashi Festival" collaboration event at the Yokohama ASOBUILD was originally scheduled to begin in April 2020, but was unfortunately postponed due to the spread of the new coronavirus. The Main Characters of Sumikko Gurashi Source :YouTube screenshot Let's take a look at the main characters of Sumikko Gurashi! 1. Shirokuma (0:04) Shirokuma is a polar bear that migrated from the north to the south, to avoid the cold. He feels calm when drinking tea in a corner. He also cherishes his big polka dotted furoshiki cloth. 2. Penguin? (0:51) Penguin? lacks confidence about whether or not he is actually a penguin and feels as though he may have had a dish on his head in the past (alluding to him possibly being a kappa). 3. Tonkatsu (1:12) Tonkatsu is the end of pork cutlet, frequently left uneaten for being too oily (99% fat). It is the second Sumikko to arrive at the corner. 4．Neko (1:50） Neko is a shy, timid, and plump cat that often gives the corner to other members. Most of the time it scratches its nails on the wall. 5. Tokage (2:21) Tokage is actually an aquatic dinosaur but feigns being a lizard so that he isn't captured He occasionally catches fish for Neko. Minikko, such as Ebifurai no Shippo (tail of a fried shrimp), Zassou (weeds), Tapioca, Hokori (dust), Suzume (sparrow), and Nisetsumuri (a slug) appear at 2:51 in the video. Enjoy the cute characters of Sumikko Gurashi! Summary of Sumikko Gurashi Source :YouTube screenshot The video "Sumikko Gurashi Introduction Animation" introduces the somewhat surrealistic world of Sumikkoo Gurashi's main characters. If you're interested in Sumikko Gurashi, be sure to check out the official Sumikko Gurashi website for the latest information! 【Official Website】Sumikko Gurashi official web site –San-x http://www.san-x.jp/

A Look at the Popular Squid Dish From Hakodate, Hokkaido This video, titled "Japanese Street Food - DANCING SQUID SASHIMI Hakodate Japan Seafood," was released by "Travel Thirsty." Squid is a common dish in Japan, but around the world, squid is generally only eaten in Asia, the Americas, and Mediterranean regions such as Italy, while countries where squid is eaten as sashimi are limited to Japan and Korea. In Europe, squid and octopus are generally avoided because of their grotesque appearance, but as Japanese food has become more popular around the world, they have slowly come to be accepted. The setting for this video is a food stall-style restaurant called "Tabiji" located in "Ekini Market" in Hakodate, Hokkaido. The restaurant serves squid and other fresh seafood dishes. Hakodate is popular for its wide variety of seafood dishes, and we recommend the squid dish shown in the video. The highlight of the restaurant is the fresh squid caught in the squid fishing pool inside the restaurant, which is processed and made into sashimi or ika odori don (a dancing squid rice bowl). You might be thinking "eating live squid is cruel," but don't worry, all the squid dishes served here are properly processed and the squid is in fact not live! You can also try other seafood, including various seafood bowls and sashimi. Squid Is a Common Dish in Japan, but How Much Do You Know About Its Biology? Photo：Squid For Japanese people, squid is a dish that can be eaten on a daily basis in a variety of delicious recipes. However, very few people know about the biology of squid, so let's learn a little about them here. Squid are marine mollusks, and as they are nocturnal animals, squid fishing is done at night. The main edible species, such as the Japanese common squid/Japanese flying squid and heterololigo (spear squid), are found in groups. Squid are often thought to have ten legs, but in fact they have eight, the same number as octopus, and the other two are actually tentacles and act as arms. Squid have a more developed muscle and nervous system than other marine organisms, making them one of the top ecosystems in the ocean. There are a variety of species, from the tiny firefly squid measuring only 2 cm in length to the giant squid measuring over 20 meters in length. Squid is a healthy food that is rich in nutrients such as vitamin E, taurine, amino acids, zinc, DHA and EPA. Fresh Squid Recipes Photo：Ika somen In other countries, squid is mainly eaten as fritters, but since Japan is the world's largest consumer of squid, many delicious recipes have been developed throughout the years. Ekini Morning Market, shown in the video, is known as the pioneer of squid fishing pools, where customers fish for squid in a small "pond" and the squid is prepared on the spot. You can see the squid fishing pool from 0:36 in the video. The best way to eat fresh squid is as sashimi! To cut squid, cut along the body and separate the body from the legs. The legs have suckers, a sharp beak, and innards, so carefully separate them with a knife so that the innards are not crushed. From there, cut the body of the squid into thin strips with a knife to make ika somen (squid noodles), a classic squid dish. You can see ika somen being prepared at 2:51 in the video. Fresh squid sashimi is very firm and chewy. The innards of the squid can also be eaten as sashimi, but the best way to eat them is to add salt, crush it, and marinate the squid slices overnight. It can also be cooked in any other preferred method, such as simmered squid and taro, dried squid, or stir-fried. In the video, the freshly processed squid is still moving on the plate, and at 11:57 you can see the squid's legs desperately clinging to the plate with its suckers. Summary of the Squid at Ekini Market in Hakodate, Hokkaido Photo：Japanese common squid At 12:54, towards the end of the video, you can see a delicious squid bowl with ika somen noodles, a generous amount of salmon roe, and a freshly processed squid. When you pour soy sauce on the squid the body will start to move and you might feel a little sorry for them, but just remember that they're not live, they're just as fresh as they can be. There are many rich squid fishing grounds in the seas around Japan, and the season varies for different types of squid: January to May is the best time to catch spear squid, and June to December is the best time to catch Japanese common squid. If you’re visiting Hakodate be sure to enjoy all of the delicious, fresh seafood the city has to offer! ◆Hakodate Morning Market – Ekini Market｜General Information◆ 【Address】9-19 Wakamatsucho, Hakodate 040-0063 Hokkaido 【Access】Approximately 20 minutes from Hakodate Airport via car or taxi 【Hours】May – Oct. 5:30 A.M. – 2:00 P.M., Nov. – Apr. 6:00 A.M. – 2:00 P.M. 【Closures】The third Sunday of each month, July, Sept., Dec. no closures 【Parking】Available (New Ohte Rooftop Parking) 【Telephone】0138-22-5330 【Tripadvisor】Hakodate Morning Market Ekini Market (駅ニ市場) https://www.tripadvisor.com/Attraction_Review-g298151-d3210230-Reviews-Ekini_Market-Hakodate_Hokkaido.html