The Japanese Technique for Harvesting Sea Salt by Hand
To Ryoichi Toya, salt is a treasure from the sea. He’s an Agehama-style salt maker in Suzu, Japan, and his facility is one of the last to harvest sea salt using this traditional technique that is unique to the Noto peninsula. Dating back centuries, the process begins with seawater being carried in buckets from the ocean to be scattered onto a large bed of raked sand. After it sets, the salt-coated sand is scraped off and shoveled into a tank, and the process continues from there. It’s hard, manual work. But to a master like Toya, the effort pays off in sea salt that is rich in minerals and mild in taste.
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Making Salt on the Sea of Japan | Nippon.com: Japan in Video
The traditional method of producing salt by spreading seawater on beds of sand is in use today at only one location in Japan—in the city of Suzu, Ishikawa Prefecture, on the Noto Peninsula. Seawater is carried in buckets from the ocean and scattered onto a large bed of raked sand. After it sets, the salt-coated sand is scraped off the surface and shoveled into a tank. More seawater is added, and the salty brine is drawn off. This is then simmered in a large barrel to evaporate the water, leaving crystallized salt.
Spreading the salty water uniformly on the sand bed is a skill that requires experience. After it is spread, the sun and the wind evaporate the water, and the salt becomes attached to the sand on the surface. The salty sand is scraped from the top of the sand bed with a long, flat tool and placed in an open, square tank to which more seawater is added. Salty brine is drawn from the bottom of the tank and put into a cauldron to be boiled down over a wood fire. The fire is kept going overnight, and by around dawn the salt has turned into white crystals of salt. This natural salt, rich in minerals, is valued by chefs in Japan and abroad.
Salt making by this traditional process, called agehama in Japanese, is said to date back to the late sixteenth century on the Noto Peninsula. It was promoted by the area’s feudal rulers as a source of revenues for themselves and as a form of assistance to the farming population. In 2008 the process won official designation as an important intangible folk cultural property. In 2018 Emperor Naruhito (then the crown prince) visited Suzu and observed salt being made.
(Created in cooperation with Kanazawa Cable Television.)
Salt of life - Traditional knowledge and wisdom of satoumi
The Agehama style of salt making has been in Noto peninsula over 500 years. However, as more practical salt making methods were developed, practitioners have declined in number.
Prof. Yanagi defined satoumi as a coastal sea with high biological productivity and high biodiversity due to harmonized human activities.
As a part of satoumi, the Agehama style salt making needs to be conserved in Noto.
This video was produced as a part of collaboration between Ishikawa Prefecture and UNU for Traditional knowledge and wisdom of satoyama/satoumi charcoal and salt making traditions in Ishikawa.
Read the associated article:
Road to Raw 5/5 - Suzu's flakes of salt
Can you make gastronomy and ecology go together? A dozen international chefs who met in Copenhagen two years ago have set out precisely to ask this question, but also to give answers to it. On the fringes of the world summit on global warming, they rose to the challenge of composing a meal based on local ingredients using as little energy as possible.
Result: an unprecedented meal, uncooked, which took nothing away from the original taste of the products.
The experience of this crude cooking, almost raw, caused deep reflection on the future of our diet, and equally on our food. It also gave rise to a movement: Cook It Raw, which takes our chefs from destination to destination, close to the land, flavours and people.
Frioul, in Italy, then welcomed our taste adventurers. Then Lapland, where the challenge was even greater: it comprised, in effect, composing a unique meal based on products which were harvested, fished and hunted on the spot! A new adventure awaits them now in Japan. In mid-November they are going to touch down in Tokyo, before going on to Ishikawa prefecture on the east coast of Honshu. Nespresso, privileged partner of a movement which is close to these values, as humane as it is environmental, is once again on board.
Continue discovering the Cook it Raw adventure on the Nespresso Magazine:
Discover the three previous episodes of the Nespresso Road To Raw.
Episode 1:
Episode 2:
Episode 3:
Episode 4:
In This Corner of the World - Japanese Movie Trailer - 22nd IFFK
The award-winning story follows a young girl named Suzu Urano, who in 1944 moves to the small town
of Kure in Hiroshima where she marries Shūsaku Hōjō - a young clerk who works at the local naval
base. Living with his family, Suzu becomes essential to the running of the household and creatively
prepares meals during the tough wartime conditions while also carrying out daily housework. In 1945,
intense bombings by the US military finally reach Kure with devastating effect to the townsfolk and
their way of life. Suzu’s life is changed irrevocably, but through perseverance and courage, she
manages to continue to live life to the fullest.
നാവികസൈന്യത്താവളത്തിലെ യുവ ഗുമസ്തനായ ഷുസാകു ഹോജോവിനെ വിവാഹം ചെയ്ത് 1944 ല് ഹിരോഷിമയിലെ ക്യുറെ ഗ്രാമത്തില് എത്തിയ സുസു എന്ന പെണ്കുലട്ടിയെ ആസ്പദമാക്കിയാണ് കഥ വികസിക്കുന്നത് . കുടുംബത്തിന്റെപ അവിഭാജ്യ ഘടകമായി മാറുന്ന അവള്ഭര്തൃ്വീട്ടിലെദൈനംദിന ജോലികളോടൊപ്പംയുദ്ധം നടക്കുന്ന ദുഷ്ക്കരമായ സമയത്തുപോലും സര്ഗദവൈഭവത്തോടുകൂടി ഭക്ഷണം തയ്യാറാക്കുകയും കുടുംബം നോക്കി നടത്തുകയും ചെയ്യുന്നു, .1945 ല് അമേരിക്കന് പട്ടാളത്തിന്റെക തീവ്രമായ ബോംബാക്രമണം ക്യുറെ നഗരത്തെ തകര്ത്തു തരിപ്പണമാക്കുകയും,നഗരവാസികളുടെ ജീവിതത്തെ ദുരിതപൂര്ണതമായ അവസ്ഥയിലേക്ക്തള്ളിവിടുകയും ചെയ്യുന്നു.തുടര്സുന് സുവിന്റെയജീവിതത്തിന്റെ ഗതി തിരിച്ചുപിടിക്കാനാവാത്ത വിധംമാറുന്നു. എന്നാല് നിരന്തര പ്രയത്നത്തിലൂടെസ്ഥൈര്യപൂര്വംെ അവള് ജീവിതത്തെ നേരിടുന്നു , പൂര്ണലതയോടെ ജീവിക്കുന്നു.
In This Corner of the World
( Kono Sekai no Katasumi ni)
Japan/2016/Colour/129’/Japanese
Direction & Screenplay: Sunao Katabuchi, Producers: Masao Maruyama (Studio MAPPA) & Taro Maki (Genco, Inc)
Based on the original work “In This Corner of the World” by Fumiyo Kouno
Animation Production: MAPPA ,Production: GENCO International
Character Design & Animation Director Hidenori Matsubara
Original Music :Kotringo
MAIN CREDITS
Voice Cast Japanese English
Suzu Non Laura Post
Shusaku Yoshimasa Hosoya Todd Haberkorn
Keiko Minori Omi Kira Buckland
Harumi Natsuki Inaba Ava Pickard
Tetsu Daisuke Ono Jason Palmer
Sumi Megumi Han Christine Cabanos
Awards / Festivals
3rd Hiroshima International Film Festival-Hiroshima Peace Film Award ,
Selection of movies by MEXT - Specially Selection,
38TH Yokohama Film Festival - Best Film ,Special Jury Prize ,Excellence Film, Ōfuji Noburō Award
Best Music( Kotringo Won)
Best Director( Sunao Katabuchi)
31th Takasaki Film Festival - Horizont Award (Sunao Katabuchi)
90th Kinema Junpo Best 10 Award -Best Japanese Film ,Best Director Sunao Katabuchi ,Reader's Choice Best10 , Reader's Choice of Director (Sunao Katabuchi)
26th Tokyo Sports Film Award- Best Film
40th Japan Academy Prize -Excellent Animation of the Year ,Best Animation of the Year
Outstanding Achievement in Music (Kotringo)
(Movie Art) Best & Worst 10 Award -Japanese Film Best10
eAT 2017 in KANAZAWA Grand Prize( Sunao Katabuchi)
Osaka Cinema Festival 2017 -Japanese Film Best10 ,Best Music (Kotringo)
21st Japan Internet Movie Awards
Best Film, Best Director( Sunao Katabuchi) ,Best Animation ,Best attached Best Actress &
Best Impact
67th The Minister of Education, Culture, Sports, Science and Technology's Art Encouragement Prize
Film category Sunao Katabuchi
A 22nd AMD Award '16 Excellent Contents Taro Maki
Annecy International Animated Film Festival ,Feature Film category -Jury Award
11th Seiyu Awards -Special Award ,Best Actresses in Supporting Roles (Megumi Han)
36th Fujimoto Awards Special Prize -Masao Maruyama / Taro Mak
59th Culture of Child Welfare Award -Film/Media category -Production committee of In This Corner of the World
34th Encouragement of reconstruction of Japanese Cinema Award -Japanese Film Peace Award.
41st SIGNIS JAPAN Movie Award- Best Film
6th Toronto Japanese Film Festival -Grand Jury Prize - Best Film
The 22nd edition of International Film Festival of Kerala (2017) is organised by the Kerala State Chalachitra Academy.
Botamochi (Ohagi) ぼたもち（おはぎ）作り方レシピ
Ingredients for Botamochi (Ohagi) (3 sets of 3 pieces)
180ml Sweet Rice (6.1 fl oz)
* Rinse 180ml sweet rice, soak it in 200ml water for 30 minutes and turn on the rice cooker.
240g Anko - Sweet Azuki Bean Paste (8.5 oz)
1 set = 80g (40+20+20)
2 tbsp Kinako - Soy Bean Powder
1 tbsp Sugar
2 tbsp Ground Black Sesame Seeds
1 tbsp Sugar
Salt
ぼたもち（おはぎ）
＜材料＞各３個分
もち米：１合（180ml）
（※洗ったもち米に200mlの水を入れ、30分以上吸水させて普通に炊く。）
あんこ：240g（※１人分は40＋20＋20＝80g）
きなこ：大２
砂糖：大1
黒すりごま：大２
砂糖：大1
塩
Homemade Chikuwa Recipe 焼き竹輪 レシピ 作り方
How to Make Chikuwa 竹輪の作り方 字幕表示可 材料(日本語)↓
(3 pieces)
300g White Fish Meat, pacific cod and sea bream (10.6 oz)
3g Salt (0.11 oz) (1% of fish weight)
1 Egg White, frozen
9g Sugar (0.32 oz) (3%)
9g Potato Starch (0.32 oz) (3%)
3 Ice Cubes
½ tbsp Sake or add a little extra to adjust the consistency
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Mochi Ice Cream
Namero Chazuke
※字幕を表示するには動画下部にある [字幕] アイコンをクリックして下さい♪
＜材料＞3本分
白身の魚：使用したのは鯛とたら合わせて300g
塩（1％）：3g
卵白：1個分（冷凍)
砂糖（3％）：9g
かたくり粉（3％）：9g
氷：3個
酒：大1/2〜(固さ調節用）
Music courtesy of Audio Network
Somen Chanpuru Recipe (Vegetable and Noodle Stir-Fry) | Cooking with Dog
Somen Chanpuru is an Okinawan noodle dish with lots of vegetables. This quick and easy dish is perfect for lunch on hot summer days. Lots of bitter melon will refresh your tired body.
How to Make Somen Chanpuru
(serves 1)
50g Somen Noodles (1.8 oz)
Olive Oil
35g Tuna, packaged (1.2 oz)
1 Egg
Salt
White Pepper
60g Bitter Melon also known as Goya (2.1 oz)
½ tsp Salt to remove the bitter flavor
15g Carrot, shredded (0.5 oz)
70g Moyashi Bean Sprouts (2.5 oz)
1 Garlic Clove, coarsely chopped
⅓ tsp Chicken Stock Powder
½ tbsp Sake
⅓ tsp Soy Sauce
Black Pepper
Bonito Flakes, optional
Olive Oil
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Pineapple Ice Cream
Summer Somen Noodles
野菜もたくさんとれる美味しい沖縄の麺料理、そうめんチャンプルーを作ります。パパっと出来るので暑い日の昼食にピッタリ。ゴーヤーがたくさん入っているので元気になりそうです！
そうめんチャンプルーの作り方
＜材料＞1人分
そうめん：50g（1束）
オリーブオイル
ツナ缶：1/2缶（35g）
卵（塩、白こしょう）：1個
ゴーヤー（下処理用塩小さじ1/2）：60g
人参（千切り）：15g
もやし：70g
にんにく（粗みじんぎり）：1かけ
顆粒チキンスープの素：小さじ1/3
酒：大さじ1/2
しょうゆ：小さじ1/3
黒こしょう
削り節（お好みで）
オリーブオイル
字幕表示可 ※このビデオに他の言語で字幕を追加していただけるととても助かります！ いつも応援していただき本当にありがとうございます！
フランシスのTシャツとエプロンを注文！
フランシスのお弁当箱、巾着袋、お箸セットを注文！
こちらもオススメです♪
フローズンパイナップルのアイスクリーム
ネバネバぶっかけそうめん
Music courtesy of Audio Network
Sweet Potato Kintsuba Recipe (Japanese Traditional Dessert / Wagashi) | Cooking with Dog
The freshly-made Kintsuba using new Japanese sweet potato is so delicious! The combination of the moderately sweet filling and slightly salty wrapper really brings out the flavor.
How to Make Sweet Potato Kintsuba
(7 pieces)
- Filling -
200g Japanese Sweet Potatoes (7.1 oz)
3 tbsp Sugar
A pinch of Salt
- Wrapper -
5g Shiratamako or Mochiko, sticky/sweet rice flour (0.2 oz)
20g Cake Flour (0.7 oz)
40ml Water (1.4 fl oz)
A pinch of Salt
Toasted Black Sesame Seeds
Vegetable Oil
We would appreciate it if you could add subtitles for this video! Thank you for your support!
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Order Francis Bento Box, Bento Bag and Chopsticks!
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Hitsumabushi
Sweet Potato Mushipan
新さつまいもを使った焼きたてのきんつばはとってもおいしいです！甘過ぎないお芋とちょっと塩気の効いた皮のバランスがいいですよ。
さつま芋きんつばの作り方
＜材料＞7個分
[あん]
さつま芋：200g
砂糖：大さじ３
塩：ひとつまみ
[皮]
白玉粉：5g（なければ餅粉）
薄力粉：20g
水：40ml
塩：ひとつまみ
黒ごま
サラダ油
字幕表示可 ※このビデオに他の言語で字幕を追加していただけるととても助かります！ いつも応援していただき本当にありがとうございます！
フランシスのTシャツとエプロンを注文！
フランシスのお弁当箱、巾着袋、お箸セットを注文！
こちらもオススメです♪
ひつまぶし
さつま芋の蒸しパン
Music courtesy of Audio Network
Morton® Star Flake® Dendritic Salt
All About Raw Nori Flakes - LiveSuperFoods.com
Think of this as your vegan steak because it's high in protein, B12, and iron, just like beef, but it doesn't have cholesterol or saturated fat.
Nori Flakes
Seaweed is an ancient food that promotes weight loss, decreases blood sugar and cholesterol, improves digestion, and decreases arthritic joint pain.
Nori is also wonderful source of iodine, a mineral that's greatly missing in today's processed diets and helps to support thyroid function, as well as healthy skin, hair and nails.
How to enjoy it
Nori is the main seaweed used in sushi and has a subtle salty flavor. It's a great salt substitute for those following a low sodium diet. Sprinkle generously on your soups, salads and pastas to enhance flavor and nutritional value.
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Herring roe popper
Video of Triman Technologies herring roe remover (popper) in production
Blue and green cow bell. Handmade wheel thrown
Oval shaped dinner bell with handmade ceramic beads. Thrown on the pottery wheel, and decorated with circles. Half Green and Half blue. Find in my shop
【前編】アイドル部 本気の学力テスト ~おバカtuberになるのは誰だ？！~
【後編】
【BOOTH】
【ばあちゃる学園】
学力テストの結果が「これは、ヤバーシー！！」でした！！！その答案を皆さんにも見てもらいたいですーー！フゥゥゥ٩( ᐛ )و????
「これは、ヤバーシー！！」と思った方は、
【#アイドル部学力テスト】でじゃんじゃんコメントして下さいねー！フゥゥゥ٩( ᐛ )و????
おバカさんVtuberになるのは一体誰なんだーーーーフゥゥゥ٩( ᐛ )و????
〜出演者〜
【特別ゲスト】
電脳少女シロ
【アイドル部】
夜桜たま
もこ田めめめ
カルロ・ピノ
北上双葉
八重沢なとり
花京院ちえり
金剛いろは
木曽あずき
猫乃木もち
牛巻りこ
神楽すず
ヤマト イオリ
企画・制作・編集 ：アップランド
Jumbo Ebi Fry (Deep-Fried Prawn Recipe) ジャンボえびフライ 作り方 レシピ
How to Make Jumbo Ebi Fry ジャンボえびフライの作り方 字幕表示可 材料(日本語)↓ (serves 1)
2 Large Frozen Prawns in shell with head removed
All Purpose Flour
½ Beaten Egg + A sprinkle of Water
Panko or breadcrumbs
Salt
Pepper
1 Green Asparagus Spear
Frying Oil
2 Spring Roll Rice Paper Wrappers
- Side Vegetables -
Cabbage Leaves, shredded
1 Tomato Wedge
Parsley Leaves
1 Lemon Wedge
- Easy Tartar Sauce -
1 tbsp Cucumber, chopped
1 tbsp Onion, chopped
1 tbsp Mayonnaise
¼ tsp Vinegar
¼ tsp Sugar
Salt
Pepper
Milk to adjust the consistency
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Previous Ebi Fry
Custard Pudding
※字幕を表示するには動画下部にある [字幕] アイコンをクリックして下さい♪
＜材料＞1人分
えび（大）（殻付き／無頭／冷凍）：2尾
小麦粉
溶き卵1/2個＋水少々
パン粉
塩
こしょう
グリーンアスパラガス：1本
揚げ油
生春巻きの皮：2枚
付け合わせ
キャベツ
トマト
パセリ
レモン
[簡単タルタルソース]
きゅうり（みじん切り）：大1
玉ねぎ（みじん切り）：大1
マヨネーズ：大1
酢：小1/4
砂糖：小1/4
塩
こしょう
牛乳（かたさ調節用）
Music courtesy of Audio Network
Collection of Vintage Ceramic Figurines by ismoyo.etsy.com
Collection of cute and pretty Vintage collectible figurines from ismoyo's Etsy shop
More information on collecting vintage figurines can be found on the Vintage Playground blog:
Shop for these and other vintage figurines:
Background music by Ismoyo's Husband Gregg Green.
Song: Powerstruggle Remix ft Indy.
Free download of this song available on SoundCloud:
Crab Fried Rice in Shibuya! | Collaboration with papadesuyo777
YouTuber papadesuyo777 prepares serious dishes by hand at home. I love watching his videos! He’s one of my favorite YouTubers.
This time I was finally able to realize my dream of doing a collaboration with him!
Papa-san recommended this restaurant, “Kani Chahan no omise”. Their specialty is crispy fried rice that uses delicious crab meat.
After buying a food ticket and handing it over, they prepare fried rice for you in just 1 minute 40 seconds. You can also see the entire process unfold before your eyes, so right after being blown away they hand off the food to you!
Nuclear power in Japan
As of November 2015, Japan has one nuclear power plant in operation.
Prior to the earthquake and tsunami of March 2011, and the nuclear disasters that resulted from it, Japan had generated 30% of its electrical power from nuclear reactors and planned to increase that share to 40%. Nuclear energy was a national strategic priority in Japan, but there had been concern about the ability of Japan's nuclear plants to withstand seismic activity. The Kashiwazaki-Kariwa Nuclear Power Plant was completely shut down for 21 months following an earthquake in 2007.
This video is targeted to blind users.
Attribution:
Article text available under CC-BY-SA
Creative Commons image source in video
Fugu, Sushi & Grilled - Michelin Star Preparation
Fugu (aka pufferfish, or blowfish) can be lethally poisonous due to its tetrodotoxin; therefore, it must be carefully prepared to remove toxic parts and to avoid contaminating the meat.
The soft roe (Shirako) of the blowfish, shown in the first preparation of this video, is a highly prized food item in Japan. Along with cod milt (also served at this restaurant), it is one of the most popular kinds of soft roe, and it is often grilled and served with salt. The delicate texture of the outer skin combined with the flavorful creamy roe, coupled with the knowledge of this being one of the most celebrated and notorious dishes in Japanese cuisine was, well, simply an incredible culinary experience.
The restaurant preparation of fugu is strictly controlled by law in Japan and several other countries, and only chefs who have qualified after three or more years of rigorous training are allowed to prepare the fish. Domestic preparation occasionally leads to accidental death.
Like many of Tokyo’s hidden gems, Sushisho Saito is located on the second floor of a nondescript office building, in Akasaka. “Sho” means “master,” and Sho Saito is known throughout Tokyo’s culinary underground as one of the most gifted sushi masters in town.
Sushisho Saito was rated one star in the inaugural Michelin Guide Tokyo a few years back but disappeared from the book since then. Rumors have it Chef Keiji Nakazawa, considered the master of the Sushisho school, once kicked out the Michelin inspectors from his restaurant for being unknowledgeable, and since then, all his and his disciples' restaurants were not rated anymore.
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Sushi Combo New York Sushi Buffet (Daioh Sushi - CLOSED) Boston Food-tage Episode 2.6
суши шведский стол - Нью-Йорке
초밥 뷔페 뉴욕
寿司ビュッフェニューヨーク
History
Main article: History of sushi
Sushi by Hiroshige in Edo period
The original type of sushi, known today as nare-zushi (馴れ寿司, 熟寿司) was first developed in Southeast Asia possibly along what is now known as the Mekong River and then spread to southern China before introduction to Japan.[citation needed] The term sushi comes from an archaic grammatical form no longer used in other contexts; literally, sushi means sour-tasting, a reflection of its historic fermented roots. The oldest form of sushi in Japan, narezushi, still very closely resembles this process, wherein fish is fermented via being wrapped in soured fermenting rice. The fish proteins break down via fermentation into its constituent amino acids. The fermenting rice and fish results in a sour taste and also one of the five basic tastes, called umami in Japanese.[1] In Japan, narezushi evolved into oshizushi and ultimately Edomae nigirizushi, which is what the world today knows as sushi.
national sushi society
Sushi Skill Association
Boston University Master's degree in gastronomy