日本料理大賞 優勝者が実演！大会で勝ち抜いた松花堂縁高弁当の一品 「鰻の源平煮」| 藤井 拓也氏 【日本料理アカデミー】

[Full Version Here]    • 【完全版】日本料理大賞 優勝者は何を意識して決勝戦を勝ち抜いたのか？実演解説で秘密を...   [Tasting & Interview Here]    • 日本料理大賞の優勝者が語る。大会に出る事で得られるメリットとは？ | 日本料理大賞 ...   The Japan Cuisine Grand Prix 2024-2025, hosted by the Japan Culinary Academy, features two dishes from the Shokado bento box created by the winner, Takuya Fujii. This video introduces one of those dishes, "Unagi no Genpei-ni," a simmered dish using eel. [Commentator] Kurisu Motoi, Owner of Arashiyama Kumahiko, Director of the Japan Culinary Academy ☆Japan Cuisine Grand Prix Theme and Competition Flow☆ The Japan Cuisine Grand Prix 2024-2025, with the main theme of "Renewing Regional Cuisine" and titled "~Cherishing the Life of Ingredients~," will proceed to the final competition, which will be held in person, after three rounds of online judging. The theme for the final competition held in March 2025 was "Shokado Bento Box." Contestants had to create a menu and prepare four servings within four hours, based on the available ingredients. The ingredients were provided by the competition organizers, and the competition was conducted in a black box format, with the ingredients kept secret until the start of the match. For detailed information on the theme, entry method, etc., of the "Japan Culinary Awards 2026-2027," please see the following websites: ◇Japan Culinary Awards https://culinary-academy.jp/jpn/compe/ ◇Japan Culinary Academy https://culinary-academy.jp/ A cooking channel operated by Ryori Oukoku (Culinary Kingdom), where you can learn knowledge and tips for making delicious food from professional chefs. Become a member of this channel and receive exclusive videos only available on Ryori Oukoku!    / @fooverjapan   ★Chapters 0:00 Opening 0:38 What is the Japan Cuisine Grand Prix? 1:45 Introduction of Ingredients 2:25 Differences in Eel Preparation Between Kansai and Kanto Regions 3:41 Skewering the Eel 6:16 Grilling the Eel 10:46 How to Make Sansho-ni (Eel Simmered with Sansho Pepper) 14:48 How to Make Saikyo-ni (Eel Simmered in Saikyo Miso) 18:17 Cutting the Eel 19:15 Plating 21:03 Comparison of the Differences in the Finished Product Between Kanto and Kansai Styles 22:09 Announcement of Call for Participants for the Japan Cuisine Grand Prix ■Recommended Videos for Viewers of This Video ★Recommended Videos on This Channel ・Japan Cuisine Grand Prix 2022-2023 Final Competition Digest | Shokado Bento Box | [Japanese Culinary Academy]    • 日本料理大賞2022-2023 決勝大会ダイジェスト｜松花堂縁高弁当｜【日本料理アカ...   • Last year's winner's Shokado Bento Box "Grilled Dishes in Eight Assortments"    • 日本料理大賞 優勝作品を徹底解説！ 冷えても美味しく食べられる松花堂弁当【ふわふわ玉...   • Braised Sea Bream | Arashiyama Kumahiko Part 1:    • 嵐山熊彦の「鯛のあら焚き」【前編】｜栗栖 基氏｜【日本料理】【和食】【日本料理アカデ...   Part 2:    • 徹底解説！「鯛のあら焚き」【後編】｜嵐山熊彦｜【栗栖 基氏】【割烹】【日本料理】【和...   ◇Cuisine Kingdom Website https://cuisine-kingdom.com/ ◇Cuisine Kingdom Cooking Studio FOOVER (Cuisine Kingdom's directly managed cooking school in Umeda, Osaka) https://foover.jp/ ◇Kitchen Studio Rent here: https://foover.jp/rental/ ◇Subscribe to "Cuisine Kingdom Annual Subscription" here (Annual / ¥6,800) https://ckingdom.base.shop/items/7307... ★For business inquiries or interview requests, please contact us here: [email protected] ■Instagram Cuisine Kingdom   / cuisinekingdom   Cuisine Kingdom Cooking Studio FOOVER   / gourmetstudio.foover   ■Facebook Cuisine Kingdom   / cuisinekingdom   Cuisine Kingdom Cooking Studio FOOVER   / fooverofficial