料理王国
トップシェフが、後世に伝えたい食の知識・技術をYouTubeで紹介。
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Reproduce the cooking technique that a total of more than 100 top chefs want to convey on YouTube.
The chefs who are at the top of the harsh food world will generously showcase the best techniques they have created over a long period of time.
This is a video channel where you can learn the skills of top chefs and the best recipes that can only be seen here.
※There is a playlist of videos with English subtitles.
The sound of grilling makes you want to eat it... Grilled conger eel frost #Japanese cuisine #Was...
Shared 55 years ago
5.1K views
The sound of cutting the bones of conger eel is addictive. #Japanese cuisine #Washoku #Craftsmanship
Shared 55 years ago
8.9K views
Experience the new book on specialties! A cooking class will be held where you can learn directly...
Shared 55 years ago
4K views
Experience the new book on specialties! A cooking class will be held where you can learn directly...
Shared 55 years ago
4.6K views
Shared 55 years ago
4K views
[Craftsmanship you'll want to watch forever] A summer staple in the Japanese sweets world: "Young...
Shared 55 years ago
4.9K views
[Handmade Japanese sweets] How the dough for young sweetfish is made | Takara Kasho Sugaya | #Cra...
Shared 55 years ago
4.5K views
Why do Chinese food use "iron pans" that are seasoned with oil before cooking? | Chef Miyazawa of...
Shared 55 years ago
11K views
Recreating the dish that won the competition! How to make choux farci | Chef Keiichiro Hayashi of...
Shared 55 years ago
21K views
Direct from the winner of a cooking competition! How to use ingredients to win the competition | ...
Shared 55 years ago
9.9K views
Direct from the winner of a French cooking competition! What is the key to winning? Tasting and j...
Shared 55 years ago
7.2K views
A pizza craftsman demonstrates how to make pizza baked in a stone oven at a restaurant. | Chef Ke...
Shared 55 years ago
5.7K views
The key to making pizza: what is the secret to preparing a stone oven? | Chef Kentaro Tani of Il ...
Shared 55 years ago
4.4K views
What are the roles of ingredients needed to make pizza? | Chef Kentaro Tani of Il Sole Rosso | [C...
Shared 55 years ago
4.2K views
Shared 55 years ago
2.2K views
Shared 55 years ago
9.5K views
Shared 55 years ago
6.1K views
Shared 55 years ago
21K views
Shared 55 years ago
26K views
What is the difference between minestrone and zuppa di verdure? | Sicilian cuisine Cuccagna | #Zu...
Shared 55 years ago
5.5K views
How to make a reduction, the base of a sauce | Chef Atebu Shiratake | #reduction #frenchcuisine #...
Shared 55 years ago
6.8K views
Are breadcrumbs a part of Japanese culture? Chef Atebu Shiratake, who trained in France, talks ab...
Shared 55 years ago
3.6K views
Outstanding sword-making technique "Slicing tofu into thin strips" #Chinese cuisine #Tokyo gourme...
Shared 55 years ago
5.2K views
What does the 300-year-old traditional Chinese dish "Wensi Tofu" mean? #Chinese cuisine #Tokyo go...
Shared 55 years ago
3.8K views
Shared 55 years ago
6.6K views
The secret behind the dishes served | Kikunoi, third generation owner Yoshihiro Murata | #Japanes...
Shared 55 years ago
23K views
How to cook Japanese food: What causes food to fall apart and how to prevent it from falling apar...
Shared 55 years ago
14K views
How to make Japanese cuisine shojin soup | Kikunoi, third generation owner, Yoshihiro Murata | Ve...
Shared 55 years ago
12K views
The original vegetable tempura: Fumio Kondo's method for frying green peppers | Tempura Kondo | [...
Shared 55 years ago
9.8K views
Making the batter at the famous Tempura Kondo restaurant: How to mix the flour | Specialty Dissec...
Shared 55 years ago
4.1K views
Shared 55 years ago
5.3K views
