Any meat, fish, anything will do. This is the Glessen X Master Kiritsuke Sujihiki 25cm.

The knife you've been so curious about! It's the Glessen X-Master Home Petty 14cm.

A collaboration between Glessen X Master! Kiritsuke Master Kyutou.

This knife is the result of a long and arduous collaboration between Glessten and Master.

Not all anchovies are the same! The type of anchovies that make the broth.

Why is chewiness the key to udon? Why are udon noodles chewy?

Food Odyssey! The History of Udon.

What is the origin of the name udon? The history of udon!

You can make the recipes from famous Japanese gyudon restaurants at home! Here are the gyudon and...

How about carbonara udon this weekend? I'll give you the recipe.

How about some refreshing and hearty udon on a hot day? Salad udon recipe revealed!

On Boknal, try MasterChef's special 'Samgyetang Udon'!

Don't ignore enoki mushrooms! Easy, quick, and delicious enoki mushroom pasta.

The very definition of tender, Japanese-style Dongpa pork, 'Butano Kakuni' recipe revealed!

Try this asparagus saute recipe.

Simple yet luxuriously delicious asparagus pasta that's easy to make!

Deepin Euljiro's fresh pasta 'Muscle Cheetara' based on the savory taste of mussels

We are revealing the recipe for the signature pasta 'Mushroom Sugo' that you must eat when you go...

A super easy and delicious rice thief! Ajitamago!

How to cook a perfectly soft-boiled egg!

Egg soup with a touch of Japanese cuisine master!

Revealing the recipe for crunchy egg fried rice!

Learn about Hibiki Whiskey in 1 minute

Why did Suntory create 'Cheetah'?

The emergence of increasingly diverse whiskeys! Taketsuru's establishment of Nikka, Suntory's tra...

The history of Japanese whiskey makes it twice as delicious when you know about it!

부들부들, 촉촉함 그 자체인 마스터의 다시마끼! 레시피 공개합니다.

부들부들, 촉촉함 그 자체인 마스터의 다시마끼! 레시피 공개합니다.

가지 싫어하는 사람도 좋아하게 된다는 간귀의 '어향가지' 레시피.

The Master's favorite dish, Mapo Tofu, made by Gangui! The recipe is revealed!

'Kibo Edamame', the Japanese-style sweet and sour pork, Subuta recipe revealed!

Japan's rice thief, 'Shogayaki'

특제 고추장으로 만든 '최강 닭갈비'

How to make high-quality rice with inexpensive mackerel!

집에서 간편하게 고등어 굽는 방법!

20년 넘게 들리는 추억의 도쿄 맛집

What is Hiroshima-style okonomiyaki?

Value for money and quality? Tokyo's best yakiniku restaurant!

딱 한 장만 판매하는 부위가 있다? '행운의 양탄자' 시아와세노 쥬탄!

Cheongdam-dong Menyamiko's new summer menu! Let's learn about and eat perilla leaf bibim soba!

Don't throw away all that dried bonito flakes! Make simple yet delicious onigiri!

청담동 멘야미코의 시그니처, 참깨비빔소바! 레시피 전부공개합니다!

Pickled mackerel, shimesaba! It's not hard! #globalknife

봄 제철나물 끝판왕! 두릅을 이용한 봄 파스타 레시피 공개!

파스타 면에 대한 이해. 염분, 온도, 성질에 대해 알아보고 더 맛있게 만들어보자!

일식 마스터셰프가 오마카세를 펼친다면 그 첫 코스는?! 두릅을 이용한 전채요리.

봄을 알리는 두릅, 어디까지 알고 계신가요?

Omakase from a legendary chef with 34 years of experience! CHEF'S TABLE's main dish: grilled Akau...