SAMURAI WALL - NHK WORLD PRIME


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A master stonemason from Shiga, Japan, travels west to build a wall in Dallas, Texas, using the traditional techniques passed down through his family for 15 generations.

Байкальский экспресс | НЕИЗВЕСТНАЯ РОССИЯ


Эта железнодорожная ветка, что идёт вдоль юго-западного побережья Байкала, считается одной из самых красивых и дорогостоящих железных дорог в России. Построенная ещё в начале XX века, она соединила восточную и западную часть Транссиба. За что была прозвана Золотой пряжкой стального пояса России.

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Japanese Street Food | Shiogama Morning Fish Market


Where is this? Shiogama Market まるさ坂本商店
goo.gl/maps/oBzjhc769fDZk6dp7

00:00 Aerial View of Market
06:01 Enter Market
10:20 Higashimono Hon-Maguro
22:37 Eat Higashimono Maguro
27:04 Buying Scallop, Octopus, Maguro
37:36 JR East Welcome Rail Pass to Tohoku
40:05 FOOD COURT!
44:30 Making Kaisendon seafood bowl
50:52 Eating!!!
57:02 Buying Japanese Sake
1:17:30 Monster Sushi Knife

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Omi-hachiman: Historic Merchant Town on Sacred Lake - Journeys in Japan


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Sail through the network of canals winding their way through Omi-hachiman, a once bustling castle town overlooking Lake Biwa. Retrace the steps of the past surrounded by a unique amalgamation of European and feudal Japanese architecture combined with carefully-preserved historic townscapes.

Fishing Crazy: Innovators on Ice - 15 Minutes


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In their quest to catch the elusive Wakasagi [ワカサギ/Pond Smelt], anglers experience a myriad of escapades on ice, relying on everything from custom-built poles to complicated robots.

The Energy of Yamaguchis Harsh Coastline - Train Cruise


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Travel along the rugged coastline of Yamaguchi Prefecture and track down unforgettable experiences to fulfill body and soul.

Through the Kitchen Window: Shojin Ryori, Buddhist Cuisine [Akemi


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Sisters Akemi and Satsuki have devoted over 20 years of their lives to «shojin ryori,» a traditional vegetarian way of cooking practiced by Buddhist priests.

Bluefin Tuna (Maguro) Story | Sea to Sushi Shop ★ ONLY in JAPAN


Japans most prized bluefin tuna comes from a town called Ōma where a HON-MAGURO auctioned in Tsukiji once fetched $1.4M (2003). Oma Maguro is a brand. Just the location its caught increases the price of the tuna by as much as 20%! I traveled to the town on the tip of Japans Honshu Island in Aomori prefecture to find out if the taste lives up to its reputation.

★ OUT TO SEA
First I go out to the middle of the Tsugaru Straight between Honshu and Hokkaido to see where the maguro come from. The sea is rough out there and fisherman challenge themselves with line and pole to catch a prized bluefin.

★ CUTTING UP A TUNA
I visit Oomanzoku to watch owner Takeuchi-san cut up a newly purchased hon-maguro from Tsukiji. He puts on a show 3-4 times a week and after the cut, I went in for a sashimi platter (3000 yen / $30)

★ AT THE RESTAUARNT
I moved on to HAMA SUSHI for a 7-course meal consisting of only OMA MAGURO! Menu listed below.

★ WHY IS OMAS BLUEFIN TUNA THE BEST IN JAPAN (and the world)?
According to Takeuchi-san, the bluefin in this area eat a lot of squid and that gives their meat extra tasty fat and good consistency which is prized in Japan. The Otoro (light pink fatty tuna) is by far the best Ive ever tasted!

Google Map:
Ōma, Aomori Prefecture 青森県大間町
goo.gl/maps/s8ku6zUf32G2

HOW TO GET THERE:
From Hakodate: take the ferry to Oma / 2.5 hours
www.tsugarukaikyo.co.jp/timetable/timetable_route2/
From Tokyo: Shinkansen to Shin-Aomori or Flight to Aomori Airport

NOTE about Bluefin Tuna overfishing / endangered status:
I was concerned about this but what I learned is that the maguro here are not net fished by big boats. They are pole and string caught meaning local fisherman dont catch more than a few at a time.
Please take note that Aomori prefecture has laws in place and although other prefecture have different laws, the fisherman of Ōma have a profound deal of respect for the hon-maguro. Despite what you hear in the news, I did not see any kind of abuse. I personally do not eat much maguro because of the news, and any maguro that is too cheap has most likely come from larger ships over fishing an area and of low quality. Omas fishing practice is the opposite, its reputation important to the city. * I felt it important to include this.

Restaurants:
Oomanzoku 大間んぞく
oomanzoku.com/menu.html
Sashimi Teishoku 3000 yen / $30

Hama Sushi 浜寿司
oma-hamazushi.com/maguro.html
7 course maguro dinner 7300 yen / $70

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Burnt to a Crisp or Bloody as Hell — Classic 60s Rock
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This show has been created and produced by John Daub ジョン・ドーブ. Hes been living and working in Japan for over 19 years and regularly reports on TV for Japans International Channel. ONLY in JAPAN is a registered trademark. This content cannot be reused for any purpose without the consent of the creator as stipulated in the YouTube license and copyright.

Old Tastes: Singapore Hawkers Serving Up Traditional Asian Recipes | Belly Of A Nation 2 | Part 2/4


What old recipes are Singapores hawkers using?

90-year old Mdm Leong swears by her Wonton Noodle recipe, given to her even before World War II, when they sold for 20 cents a bowl, and tomato ketchup was obligatory. 70-year old Mr Teo still makes from scratch, pork sausages and meat rolls in beancurd skins. The recipe is courtesy of his grandfather who learnt it more than 90 years ago.

Found only in Singapore and infrequently is Satay Beehoon. Rice vermicelli doused with unctuous scoops of savoury peanut sauce. The dish also contains plump pieces of cuttlefish; these aren’t cooked, but reconstituted from its sun-dried version using a special alkali and lots of soaking time. Madam Letchmi makes fresh Appam and Thosai, but unlike the Indian originals, she morphed her generations-old recipe to fit Singaporean tastebuds: fluffy in the centre, crispy on the edges and eaten with freshly grated coconut and orange-coloured sugar.

Watch the full series of Belly Of A Nation 2: www.youtube.com/playlist?list=PLkMf14VQEvTZ_YBYzLM0AAw5HmF6bii5J

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About Belly Of A Nation 2: Step into the lives of Singapore hawkers cooking up salivating dishes of Oyster Omelette, Nasi Briyani, Appam. Filmed before and over the COVID-19 pandemic, will all of them be able to make it or will some end up folding for good?
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#CNAInsider #SingaporeFood #BellyOfANationCNA #StreetFoodAsia

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