Tsukiji Market in Tokyo is one of the best places for Japanese street food!
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Sadly, there was a recent fire in the outer Tsukiji Market at a legendary ramen shop. Luckily no one has been reported injured from the fire, but it is very sad to see some legendary Japanese street food stalls completely destroyed.

Ok, now back to the information from this Japanese street food tour of Tsukiji Market in Tokyo!

If you’re a food lover, there’s now way you’re going to visit Tokyo without a trip to Tsukiji Market. The inner part of the market is where you’ll find all the fresh seafood — the fish market part of the market. The outer part of the market is where you’ll find all sorts of Japanese street food snacks, some of which are seafood, others are not, and where you’ll find restaurants and all sorts of market stalls.

Here’s the list of everything I ate and where during this Japanese food tour in Tokyo (also, everything is on this map: goo.gl/zmPPMm):

Kitsuneya — legendary organ stew
Address: 4 Chome-9-12 Tsukiji, Chuo, Tokyo 104-0045, Japan
Organ stew — 850 JPY ($7.70) per bowl

Sea urchin (uni) — 500 JPY ($4.53)

Nishin Tasuke
Eel skewer — 200 JPY ($1.81) per skewer

Ajino Hamato
Corn fishcake — 300 JPY ($2.71)

Tsukiji Saito Fisheries
Giant oyster — 1,400 JPY ($12.68)

Home-style Sushi — 本種
Large plate sushi — 1,500 JPY ($13.59)
Chirashi don — 900 JPY ($8.15)

Matcha ice cream — 400 JPY ($3.62)

Tamago (sweet egg omelet) — 100 JPY ($0.91)

Blowtorched scallop — 1,000 JPY ($9.05)

Tenfusa Tempura — amazing small restaurant for tempura
Address: 5 Chome-2-1 Tsukiji, Chuo, Tokyo 104-0045, Japan
Total price — 2,500 JPY ($22.64)

This tour includes 10 different Japanese street foods. Probably my favorite thing of the entire day was the giant oysters, the amazing home style sushi, and the blowtorched seafood scallop. But really Tsukiji Market is a Japanese food paradise and a seafood lovers dream come true.

When you visit Tokyo, I hope you have an amazing time eating at Tsukiji Market!

See this food tour on my Tokyo food map: goo.gl/zmPPMm

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Впервые на телеэкранах — настоящий знахарь, который может все и видит каждого человека насквозь. Ему достаточно одного взгляда прямо в глаза, чтобы безошибочно поставить точный диагноз первому встречному. Он может помочь, когда официальная медицина в бессилии. Негласно он лечит звезд и в тайне исцеляет политиков. Его невероятную силу можно сравнить с возможностями Ванги. Как он объясняет природу своего дара? Почему он не берет деньги за спасение людей? Какие тайны он хранит уже 90 лет и что говорит о себе? И как ему удается побеждать смерть и продлевать жизнь?

Больше выпусков программы «Новые русские сенсации» — в плейлисте: www.youtube.com/playlist?list=PLSgy-gJ-dkS8KX-7gU7Wu4yfrD2UXHL5M

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№728 от 13.04.2011

Как испечь хлеб шарообразной формы? Что в старину называли колобком?

Режиссер: Ольга Брызгалова

Japanese food in Tokyo for breakfast, lunch, and dinner!
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One of the best things to do when you travel is eat delicious local food. So one of the ideas I like to do when I visit any destination is eat a typical breakfast, lunch, and dinner. Japanese food is amazing, and in Tokyo you have so many options of what to eat, so on this Japanese food tour, I decided to eat a mix of typical and authentic Japanese food.

Breakfast at Shokudo diner 東新宿食堂
Japanese breakfast can be very regional in Japan, but a good typical Japanese breakfast is a bowl of rice, miso soup, and often a piece of grilled fish like a mackerel. Just down the road from where I was staying in Tokyo, we went to the local diner for some Japanese breakfast.
Price — 1,690 JPY ($15.29) for everything on my tray

Lunch at Sanshuya 三州屋
This is one of the best local Japanese restaurants I’ve ever been to in Tokyo. Thank you to Yuko for this recommendation. It’s a small hole-in-the-wall restaurant that serves incredibly fresh fish and daily specials. Amazing little restaurant in Ginza, for best Japanese food.
Total price — 3,300 JPY ($29.87) for 2

Dinner at Shibuya Morimoto Yakitori
There are so many different Japanese food you can choose to eat for dinner, but one of the common businessman meals is an afterwork stop at an izakaya (a Japanese pub). One type of izakaya is a yakitori restaurant, serving grilled chicken. I went to a restaurant called Shibuya Morimoto, a wonderful chicken heaven and ordered the omakase set. The chicken sashimi was actually incredible!
Total price — 9,001 JPY ($81.45) for 2

So that wraps up this authentic Japanese food tour of breakfast, lunch, and dinner in Tokyo. Thank you for watching!

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Thank you for watching!

Do you like resin videos? Check out this amazing compilation of handmade resin and clay accessories created by Ravn Cotino!

Ravn is a professional SFX-Artist from Norway whos now living and freelancing in London. She moved to London from Norway to study Technical Arts in 2012. Shortly after graduating Ravn applied her new skills to my craft, and decided to open up her Etsy-store.

Ravn loves experimenting with new techniques and materials, and results of her work are amazing!

She works with resin, its her favorite material to work with due to it’s versatility, and she always tries new ideas with it! The process is so satisfying to watch!

Ravns art is really unique and beautiful! Watch this creative video and youll totally agree!

Via:
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Check out this stunning and satisfying compilation of beautiful hand-carved candles by DIMSI TV!

Theyre too beautiful to burn, and the way theyre made is oddly satisfying to watch. When you look at the final results, it hard to believe that these are just paraffin candles theyre real masterpieces with intricate twisted ribbons, and carved weaves and patterns.

«DIMSI» is the name of both a candle factory and a team of creative craftsmen. They produce carved candles, equipment for their manufacture, and also organize masterclasses.

Creating a carved candle is an incredible and beautiful process! People doing this job definitely dont feel stress after a working day ;)

In order to produce several multicolored layers in a candle, its placed in hot paraffin with dyes. After that, the masters start their work. The candle cools down very quickly, so in order to avoid the material hardening, the carving has to be done very quickly

Watch this awesome video and youll be impressed with the candle craftsmens skills!

Dont forget to leave a like and subscribe to Now Ive Seen Everything for more amazing videos!

Via:
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www.youtube.com/channel/UCUdsdlBQ7yhW4LZsjQJXB2g

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This amazing chef creates mind-blowing food illusions that will definitely impress you!

Chef Ben Churchill has been a professional chef for over 10 years. Around 3 years ago, he realised there was one area of cooking he had never really dabbled in: pastry. He started teaching himself the basics but soon grew tired of the conventional aspects of the pastry world. Everyone was doing the same cakes, mousses and pastries. This is when he started thinking about lemons. Could chocolate be worked to form the shape of a fruit, but contain a hidden surprise? He crudely constructed a chocolate shell by moulding yellow chocolate around a lemon, cutting the citrus fruit out then joining it back together, but not before filling it with chocolate ganache. It worked! It was rough, and crudely made, but it worked! Now his mind was opened. What else could be done? What else can be made? How far can desserts go? So he started experimenting. Carrot cake shaped like a carrot, beetroot shaped brownies, coconut mushroom meringues. With each dessert he was teaching himself new skills, new ideas. This is when he started to move even deeper into what he calls ‘food illusions’; desserts designed to trick and confuse. The ethos has always been the same however. The flavours must always remain true to the theme. A dessert based on the computer game Fallout, for example, should include flavours relevant to a post nuclear wasteland: sour sugar, lemonade, popping candy.

As the desserts became more elaborate, so started the criticism. Some people in the world online couldn’t believe they were edible. They must be constructed with something other than food. So he decided to start filming himself making them. He showed himself creating, then eating the food illusions. This is when his profile really grew. His Facebook and Instagram started gaining followers, the video quality and editing skills improved, and the desserts kept on coming.

People watching the desserts just wasn’t enough for him. He wanted people to experience them for themselves, to try making them, to start thinking like he does. So he began writing «Food Illusions volume 1». A compilation of some techniques, thoughts, articles and of course full desserts. Completely self-produced, from the photos to the design, it was released in November 2017 through Amazon. It was very well received by food illusion fans both new and old, and has shifted over 1,000 copies to date.

What next? As of late his desserts have taken a sinister turn. Following on from the success of his washing up sponge dessert (olive oil sponge, topped with a mint crumb and served with a milk foam and apple puree to replicate a scrubbing sponge) he is now playing on the idea of not only making desserts that look like other things, but making them resemble unappealing items. The idea is to challenge people’s perceptions of taste. To add that element of surprise, and be delicious. Examples include the edible soap bar (lemon parfait, lavender gel and chamomile shortbread), the mouldy orange (a conventional mirror glazed imitation orange, but with the addition of bubble gum meringue powder for a realistic mouldy look) and most famously, the edible ashtray. A vanilla pannacotta set in an ashtray, topped with silver chocolate, meringue ash and chocolate cigarette butts. The reactions have been better than expected. Love it or hate it, they definitely get people talking. These desserts will set the theme for his next book, «Food illusions volume 2». There will be many desserts in the same style as these. Food to make your skin crawl but stomach celebrate, as well as tutorials on silicone mould making, more techniques and musings.

TIMESTAMPS:

0:12 — Washing Up Sponge Food Illusion;

0:42 — An Ashtray Illusion;

1:27 — The Mouldy Satsuma Dessert;

1:57 — Dirt And Worms Illusion;

2:42 — The Edible Soap Bar;

3:35 — Raw Chicken Food Illusion;

5:55 — The Fried Egg Illusion;

6:33 — The Jacket Potato;

7:19 — Beetroot And Chocolate Brownie;

7:52 — Fish Finger Sandwich Illusion;

8:34 — Victoria Sponge And Beans Dessert;

9:38 — Dessert That Looks Like A Boiled Egg;

10:48 — Full English Breakfast Illusion;

11:29 — The Maggot Infested Apple Illusion.

Via:
www.facebook.com/thefoodillusionist
www.instagram.com/chefbenchurchill

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«Как тратить деньги» – фрагмент записи встречи с Александром Палиенко.

Все официальные видео от Александра Палиенко в одном плейлисте: www.apalienko.com/ytp.html

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#Палиенко #Alexander_Palienko #Александр_Палиенко

Всем привет! Мы Ульяна и София, добро пожаловать :)
В этом видео мы угощаем наших швейцарских друзей салатами из России.
Оливье, селедка под шубой, а может быть крабовый, что понравилось швейцарцам больше всего?

Пишите, чем угостить ребят в следующий раз :)

В видео принимали участие:

Cedric
Fiona
René
Tobias
Felix
Patrick
Adrian
Tanja

Монтаж и съёмки:
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Японка Мики о Российском Кинотеатре, Терминаторе и KFC
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