【ほくほくの里芋に、いかの優しいうまみが染みわたる】 いかと里芋の煮物 by 季節料理　小伝馬　|植野食堂 #403 2025年1月21日放送

▼Please subscribe to our channel! https://www.youtube.com/@BSFujiOffici... Today, we visit the kitchen of "Seasonal Cuisine Kodenma" in Bakuroyokoyama, Tokyo, a restaurant that prides itself on its seafood dishes. The dish we'll be learning is "Squid and Taro Stew," in which the gentle flavor of squid permeates fluffy taro. ▼Key Point! The taro is parboiled in rice water. ▼The dishes change daily! What is the third-generation owner's passion behind this handwritten menu? ▼"Food Diary" ~ Rice Crackers @ Mukashi Senbei Daikokuya Today, we'll be enjoying the kindness of the makers to our heart's content! "Ordinary yet delicious" means something that tastes good today, tomorrow, and that you'll still want to eat 10 years from now. Former "dancyu" editor-in-chief Hiroo Ueno learns how to make "ordinary yet delicious" dishes from his favorite restaurants and adds them to the "Ueno Shokudo" menu. The program's website features the recipes featured on the show along with videos! We'll introduce simple, ordinary dishes that we want to preserve for future generations. ▼Cast Former "dancyu" editor-in-chief Hiroo Ueno ▼Narration Hayashiya Tsuruko 《Broadcast Date》 Every Monday through Thursday from 6:00 PM to 6:30 PM on BS Fuji! #recipe #dancyu #BSFuji ▼Program Website https://www.bsfuji.tv/ueno_shokudo/ ▼Official Program Instagram   / ueno_shokudo   ▼Recipe book now on sale! https://presidentstore.jp/item/008242... *Please note that videos have a distribution limit and may be removed without notice.