In this recipe video, I will introduce how to make Ehomaki, a special sushi roll for Setsubun (Seasonal Division). Instead of using raw fish, we’ll use Wagyu Japanese beef seasoned with Yakiniku sauce (Japanese BBQ sauce). And we will make two types ehomaki; one with nori seaweed and the other with thin egg omelette sheet. How about making this special sushi roll and eat the whole roll at a stroke like me?
[Travel Vlog] Family Trip to TSUKUBA | Summer 2021 | Part.1
Content： – Motorway Service Area in Japan “The pasar MORIYA” – SOBA noodles for Lunch – Food Stands at Tourist Attractions in Japan – What’s In Kengo’s Bag? – Mt.TSUKUBA Climbing – Rural landscape filled with ears of Japanese rice – Visiting Inaba Shuzo Sake Brewery
In this recipe video, I will introduce how to make Japanese baby foods for 9 to 12 months old. This time, I introduce pumpkin soup, which babies and parents can share. For adult (parents) version, add olive oil and pink salt to be more flavorful.
Menu: – Onigiri with wakame seaweed – Onigiri with salt – Miso soup with tofu, wakame and fried tofu [Recipe] – Simmered swordfish with teriyaki sauce – Salad with bean sprouts, ham and cucumber – Japanese omelette [Recipe] – Sesame salad with spinach [Recipe] – Simmered Hijiki Seaweed [Recipe]
Gohei-mochi is a local dish from the mountainous areas of the Chubu region (Kiso and Ina regions of Nagano Prefecture, Tono and Hida regions of Gifu Prefecture, southern Toyama Prefecture, Okumikawa region of Aichi Prefecture, and Hokuto and Suruga regions of Shizuoka Prefecture). It is made by dipping half-mushed non-glutinous rice with a sweet walnut miso sauce and roasting it on a skewer.