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Komeza urebe kubuntu ➞Bifata munsi noneho umunota 1 wo Kwiyandikisha noneho urashobora kwishimira Filime zitagira imipaka & TV.
Gukina kuri seriveri:
- Igice 1 Cook Around Japan: Kumamoto - Dago Dumpling Soup (Dago Jiru)
- Igice 2 Cook Around Japan: Kumamoto - Kumamoto Style Italian Cuisine
- Igice 3 Rika's TOKYO CUISINE: Butter Sautéed Spanish Mackerel with Soy Sauce
- Igice 4 Authentic Japanese Cooking: Spring Chirashi Sushi
- Igice 5 Authentic Japanese Cooking: Ground Meat Cutlet (Menchi Katsu)
- Igice 6 Rika’s TOKYO CUISINE: Steamed Beef and Vegetables
- Igice 7 Authentic Japanese Cooking: Yakisoba Fried Noodles and Ikayaki Savory Squid Pancakes
- Igice 8 Authentic Japanese Cooking: Simmered Soybeans and Vegetables [Gomokuni]
- Igice 9 Rika's TOKYO CUISINE: Two-minute Steak with Wasabi Sauce and Rice
- Igice 10 Authentic Japanese Cooking: Bo-sushi with Horse Mackerel
- Igice 11 Rika’s TOKYO CUISINE: Simmered Stuffed Peppers
- Igice 12 Authentic Japanese Cooking: Yakiniku
- Igice 13 Cook Around Japan: Toyama - Rika's Kobujime Sashimi Carpaccio
- Igice 14 Cook Around Japan: Toyama - Baby Boar and Wild Mountain Vegetables
- Igice 15 Authentic Japanese Cooking: Oyako-don - Chicken and Egg Rice Bowl
- Igice 16 Rika's TOKYO CUISINE: Vinegar-marinated Aji horse mackerel [Nanbanzuke]
- Igice 17 Authentic Japanese Cooking: Fried Rice with Kabayaki Eel
- Igice 18 Rika's TOKYO CUISINE: Rika's Exclusive Hambaagu
- Igice 19 Authentic Japanese Cooking: Deep-fried Bonito
- Igice 20 Rika's TOKYO CUISINE: Japanese-style Spaghetti with Scallops and Nori
- Igice 21 Authentic Japanese Cooking: Simmered Kabocha Squash with Soboro Sauce
- Igice 22 Rika's TOKYO CUISINE: Rika's Umami Oden
- Igice 23 Authentic Japanese Cooking: Hari-Hari Hot Pot
- Igice 24 Authentic Japanese Cooking: Kabura-mushi [Steamed Turnips]
- Igice 25 Cook Around Japan: Kyotango - Tango's Local Specialty Dish "Barazushi"
- Igice 26 Cook Around Japan: Kyotango - Creative Kyotango Cuisine
- Igice 27 Authentic Japanese Cooking: Spinach Ohitashi with Chrysanthemums
- Igice 28 Rika's TOKYO CUISINE: Simmered Kinmedai Alfonsino
- Igice 29 Rika's TOKYO CUISINE: Onigiri (Rice Balls)
- Igice 30 Authentic Japanese Cooking: Clear Soup with Kombu-marinated Tai Fish
- Igice 31 Rika's TOKYO CUISINE: Rika's Grilled Vegetable Curry
- Igice 32 Rika's TOKYO CUISINE: Cheese Tonkatsu with Umeboshi
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Dining with the Chef - Season 6 Episode 25 Cook Around Japan: Kyotango - Tango's Local Specialty Dish "Barazushi"
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In this two-part episode, our host Yu Hayami will be visiting the Tango region of Kyoto Prefecture, known as the “back room of Kyoto” and home to many developments in Japanese cuisine over the years. This region has long enjoyed incredible natural beauty and bounty from both land and sea, such as Amanohashidate — considered one of Japan's three most beautiful views — as well as outstanding foods like premium “taiza-gani” snow crab, and Tango's unparalleled koshihikari rice. In this first half of Yu's visit, we'll be learning about barazushi, a local variety of sushi that is a natural fit for a region that has flourished as a grower of rice. We'll be talking with Chef Osamu Maekawa, who has worked to share barazushi with the rest of Japan, and he'll show us a recipe that anyone can try at home.
Igihe: 26:14 iminota
Ubwiza: HD
Itariki Yambere Yindege: Apr 02, 2012
Itariki yanyuma yindege: Dec 31, 2024
Igice: 398 Igice
Igihe: 14 Igihe
IMDb: 10
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