Ajinomoto Co., Inc. (Ajinomoto Co.) is a global manufacturer of high-quality seasonings, processed foods, beverages, amino acids, pharmaceuticals and specialty chemicals. For many decades Ajinomoto Co. has contributed to food culture and human health through wide-ranging application of amino acid technologies. Today, the company is becoming increasingly involved with solutions for improved food resources, human […]
Food & Drink44 Videos
A making film of “3D on the Rocks” Suntory, Japan’s premier Whisky brand know for its innovative advertising campaigns that often feature Hollywood stars, has this time utilized Abraham Lincoln and other American icons by creating 3D ice sculptures. Created using 3D printing, the miniature sculptures are a perfect fit for standard whisky tumblers, mixing […]
Vote for your favorite recipe created by Chef Dale Talde and win a trip for 2 to Japan! Contest Period: Nov. 1, 2017 ~ Feb. 28, 2018 Vote from here: http://us.jnto.go.jp/food/ Bonito Spiced Tuna, Golden Beet Dashi, Pickled Mustard Seeds Bonito Spiced Tuna, Golden Beet Dashi, Pickled Mustard Seeds Serves 4 Ingredients Sushi-grade Tuna: 2 lbs. (or 4 x 8 oz. steaks) “Pickled Mustard Seeds” Mustard Seeds; 4 tbsp. Japanese Rice Vinegar: 1/2 cup Sugar: 1 tbsp. Salt: 1 tsp. “Bonito Pastrami Spice” Bonito Flakes (ground): 8 tbsp. Whole Coriander: 8 tsp. Whole Black Pepper: 8 tsp. Sugar: 1 tbsp. Salt: 1 tsp. Onion Powder: 4 tsp. Garlic Powder: 4 tsp. “Golden Beet Dashi” Beets: 2 lbs. Water: 2 cups Salt: 1 tsp. Bonito Flakes: 2 cups Kombu (Dried Kelp): 1 sheet Yuzu Juice: 2 tbsp. Dill for Garnish Directions - In a small bowl, mix vinegar, salt and sugar, and add mustard seeds and let rest for 2-3 hours to soak up liquid. - Add all ingredients of Bonito Pastrami Spice to spice grinder, pulse to a fine dust. Then move to a mixing bowl. - Pre heat an oven to 375˚. In a baking pan, add peeled beets, salt, bonito flakes, kombu and water, then cover pan with foil. Steam/roast beets for 1 hour or until tender. - Take out beets and let cool. Cut beets into a half inch cubes. Strain the beet cooking liquid and season with yuzu, salt, and cool. Add beets in a bowl, dress beets with golden beet dashi. - Crust bonito pastrami spice around tuna. - Heat a skillet and add 2 tablespoons of oil, add crusted tuna and sear for 20-25 seconds each side, then rest. - Serve beets on a plate and place sliced tuna on top, add pickled mustard seeds, garnish with dill. There are a million reasons to fall in love with Japan! Explore them all them all and start planning your ONLY IN JAPAN GETAWAY today! http://us.jnto.go.jp/top/index.php
Vote for your favorite recipe created by Chef Dale Talde and win a trip for 2 to Japan! Contest Period: Nov. 1, 2017 ~ Feb. 28, 2018 Vote from here: http://us.jnto.go.jp/food/ Wagyu Beef Skewers with Japanese Scallion, sweet potatoes, maple-soy glaze https://youtu.be/lcxn73XomG4 Bonito Spiced Tuna, Golden Beet Dashi, Pickled Mustard Seeds https://youtu.be/HFIR13oCHkw Tea Steamed Red Snapper, Matcha Salsa Verde, Crispy Brussels Sprouts https://youtu.be/ohcMFTJQHpQ There are a million reasons to fall in love with Japan! Explore them all them all and start planning your ONLY IN JAPAN GETAWAY today! http://us.jnto.go.jp/top/index.php
Vote for your favorite recipe created by Chef Dale Talde and win a trip for 2 to Japan! Contest Period: Nov. 1, 2017 ~ Feb. 28, 2018 Vote from here: http://us.jnto.go.jp/food/ Tea Steamed Red Snapper, Matcha Salsa Verde, Crispy Brussels Sprouts Serves 4 Ingredients American Red Snapper: 4 fillets (6-8 oz. each) Olive Oil: 4 tbsp. Salt to taste Water: 2 cups Matcha (Green Tea) Powder: 1 tbsp. “Matcha Salsa Verde” Extra Virgin Olive Oil: 1.5 cups Matcha Powder: 2 tbsp. Garlic: 2 cloves (minced) Shallots: 1 large (finely chopped) Parsley (pick leaves): 1/2 cup (finely chopped) Cilantro (pick leaves): 1/2 cup (finely chopped) Soy Sauce: 1/2 cup Japanese Rice Vinegar: 1/2 cup “Crispy Brussels Sprout” Olive Oil: 3 tbsp. Brussels Sprout: 1 lb. Garlic: 1 clove Salt: 2 tsp. Directions - Sprinkle salt and olive oil on fish fillets. - In a bowl, mix matcha and olive oil together. Whisk in rice vinegar. Chop all ingredients and add to the bowl. - Heat a pan very hot. Add olive oil and add Brussels Sprouts. Add a garlic and season salt. Fry them until they become crispy about 10-15 minutes. - In a pan with a steam rack, or a large sauté pan with a ceramic plate, place fish onto the plate. Then add 2 cups of water and 1 tablespoon of matcha to pan, then, cover with foil. Steam for 8-10 minutes until done. - Put matcha verde sauce on plates and arrange a fish fillet and Brussels Sprouts on top of it. There are a million reasons to fall in love with Japan! Explore them all them all and start planning your ONLY IN JAPAN GETAWAY today! http://us.jnto.go.jp/top/index.php
Vote for your favorite recipe created by Chef Dale Talde and win a trip for 2 to Japan! Contest Period: Nov. 1, 2017 ~ Feb. 28, 2018 Vote from here: http://us.jnto.go.jp/food/ Wagyu Beef Skewers with Japanese Scallion, sweet potatoes, maple-soy glaze Serves 4 Ingredients Wagyu Beef (You can also use US beef) 2 lbs. (cut into large dices) Japanese Sweet Potatoes: 1 lb. Scallions: 2 bunches Salt to taste Pepper to taste Bamboo Skewers: 8 sticks “Maple Soy Glaze” Sherry Vinegar: 1/3 cup Maple Syrup: 1/2 cup Lite Soy Sauce: 1/2 cup Otafuku Okonomiyaki Sauce: 1/4 cup Butter: 4 tbsp. Directions - Soak wooden skewers in water. - Peel Japanese sweet potatoes and cut into 1 inch cubes. - Add to a pot and cover with water and season with a pinch of salt. Bring potatoes to a simmer and cook for 4 minutes. This is not to cook thru but to soften for the grill. - Cut scallions into 8 1 inch pieces. Slice the rest of it thinly. - Take a wooden skewer and add one beef cube, one sweet potato cube and then repeat. 2 beef, 2 potato cubes and 1 scallion per skewer and make 8 skewers total. - In a sauce pot, add sherry vinegar, maple syrup, lite soy and Otafuku sauce. Bring to a simmer and add cold butter slowly while whisking to create a thick sauce. - Heat a grill to very hot. - Season each skewer with salt and pepper. Brush glaze on each skewer, place in the grill, and keep brushing with glaze. - Cook each side 2-3 minutes then flip, and continue to glaze. When cooked to desired doneness, sprinkle with salt, pepper and oil. Serve 2 skewers on a plate, add glaze over the skewers and sprinkle scallions. There are a million reasons to fall in love with Japan! Explore them all them all and start planning your ONLY IN JAPAN GETAWAY today! http://us.jnto.go.jp/top/index.php
Season Gets under Way for Catching “Echizen Gani,” Representative of Japanese Brand-name Crabs The season for catching “Echizen Gani” (crabs), luxury-brand Zuwai Gani (snow crabs) caught in the Sea of Japan off the Echizen Coast and landed in Fukui Prefecture, got under way on November 6. Echizen Gani, known as the only brand-name crab species […]
This video clip is promotional video for Edamame Mix. For more details, please visit our website below. http://maruyanagi.com/ You can purchase this product from online below. Steamed Bean and Edamame Snack Mix by Maruyanagi Foods See Edamame Mix’s profile page here.
A lovely little cafe in the peaceful neighborhood of Meinohama in Fukuoka. This is a local cafe specializing in specialty coffee and the owner Lily is such a kind-hearted and a loving human being. This is one place you ought not to miss on your travels to Fukuoka Japan. http://www.coffeelingual.com/novel-cafe-lily/ Address: 2-12-5 Meinohama, Nishi-ward ,Fukuoka […]
An innovative specialty roaster cafe in Fukuoka Japan. Koji Fusuku talks about his journey and pursuit of the best cup of coffee. My blog post about Fusuku Coffee: http://www.coffeelingual.com/fusuku-coffee/ Facebook: https://www.facebook.com/coffeelingual/ Fusuku Coffee Website: http://fusukucoffee.jp Music ‘longing’ by Joakim Karud http://soundcloud.com/joakimkarud Thanks for Watching 😉
A roaster cafe in Fujisaki Fukuoka. Toru Nishioka talks about his cafe, the difficulties of roasting and a message to his customers. For more info, check out the blog post below. http://www.coffeelingual.com/neutral-coffee/ 福岡の藤崎にある自家焙煎店ニュートラルコーヒー。店主の西岡徹がコーヒーを語る。 Song: Joey Pecoraro -To be happy Sound Effect: Cinematic Reel – freesound.org dworker88
French cuisine of gibier – low in calorie, high in protein, and rich in vitamin and iron. We introduce you to gibier dishes.
They’re so juicy and delicious. Here we introduce you to juicy “HAYAMIKAN.”
There are various gourmet spots along the Heisei Chikuho Railway lines. In this episode, we introduce Hojo Suiton (Fukuchi Town) and Tagawa Hormone (Tagawa City).
Matcha is a powdered Japanese green tea made from the finest tea leaves. As one of the most unique teas on the planet, Matcha obtains its tremendous health properties through careful growing, cultivating and processing. It is high in antioxidants and contains 100% of the nutrients from the leaf, while the amino acid L-theanine gives you a sustained 3-6 hour energy without the crash or jitters often associated with caffeine. Not only that, but it also increases mental clarity and focus, thanks to the same amino acid. Join us as we go over the unique and enjoyable experience of making a traditional bowl of Matcha.
Aiya's Matcha to Go sticks are designed to make Ceremonial Matcha as quickly and easily as possible. By utilizing new techniques to eliminate clumping, it is now easier to mix into hot water with just a spoon. For an iced Matcha on the go, just pour into a water bottle and shake. Enjoy ceremonial Matcha anytime, anywhere!
Aiya’s Matcha Zen Café Blend sticks are a blend of our Cooking Grade Matcha and pure cane sugar, perfect for mixing with other ingredients such as milk. Pre-sweetened and packaged into convenient single serving packages, our Zen Café Blend sticks make for easy, delicious Matcha lattes or Matcha smoothies to satisfy your sweet tooth anytime.
Ingredients (9 Servings) 1 box Java Curry Sauce Mix 1.1 lb (500 g) meat 2 onions (14.1 oz, 400 g) 2 potatoes (10.6 oz, 300 g) 1 carrot (7 oz, 200 g) 2 tablespoons vegetable oil 5 2/5 cups (1,300 ml) water (4 4/5 cups (1,150 ml) if cooking in a covered pot) * 1 […]