煮物食材が崩れなくなる・・・料理を提供する刃物屋

I used a rare Japanese knife made from a single piece of steel without a steel core, but the result would be the same with any knife as long as it’s sharp. #KnifeSharpness #EasyRecipes #CookingVideos #SimmeredDishes #KnifeSharpening #SharpKnife #Hon-yaki #Mizu-yaki #Michelin

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Making Cheese In The 18th Century
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Making Cheese In The 18th Century

The process of making a Japanese tuna knife. A blacksmith who has been making knives for 65 years.
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The process of making a Japanese tuna knife. A blacksmith who has been making knives for 65 years.

WHAT A MEDIEVAL PEASANT ATE IN A DAY | Tasting History with Max Miller
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WHAT A MEDIEVAL PEASANT ATE IN A DAY | Tasting History with Max Miller

[Introduction to Sashimi] Explaining how to cut sashimi for beginners
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[Introduction to Sashimi] Explaining how to cut sashimi for beginners

Food That Preserved A Nation: Salt Beef
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Food That Preserved A Nation: Salt Beef

How the World's Hardest Food Is Made: Traditional Japanese Dried Bonito, Katsuobushi
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How the World's Hardest Food Is Made: Traditional Japanese Dried Bonito, Katsuobushi

Classic French Omelette & Onsen Tamago - Chef in Paris shares 2 Recipes
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Classic French Omelette & Onsen Tamago - Chef in Paris shares 2 Recipes

【賛否両論】笠原将弘さん降臨！日本料理界の『マスター』が愛用の包丁で達人技を披露！ご家庭で試せる簡単レシピを野菜の切り方とともにご紹介【関孫六】
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【賛否両論】笠原将弘さん降臨！日本料理界の『マスター』が愛用の包丁で達人技を披露！ご家庭で試せる簡単レシピを野菜の切り方とともにご紹介【関孫六】

Why This Japanese Sandwich Sells Out in 1 Hour! Following a Solo Dad of 4’s Craft #japanesefood
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Why This Japanese Sandwich Sells Out in 1 Hour! Following a Solo Dad of 4’s Craft #japanesefood

How Tudor Sailors Survived a 7 Month Journey | Salt Pork Experiment
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How Tudor Sailors Survived a 7 Month Journey | Salt Pork Experiment

We had a demonstration of how to wash and fillet a sea bass! Part 1 | Why you should scrub with a...
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We had a demonstration of how to wash and fillet a sea bass! Part 1 | Why you should scrub with a...

【菰田流】焼きそばは袋の通りに作らないでください。プロはこう作ります。
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【菰田流】焼きそばは袋の通りに作らないでください。プロはこう作ります。

Michelin classics: Four potato dishes with Marco Pierre White | Meet your Maestro | BBC Maestro
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Michelin classics: Four potato dishes with Marco Pierre White | Meet your Maestro | BBC Maestro

This is Why Fish Tastes Better in Restaurants
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This is Why Fish Tastes Better in Restaurants

Tokyo's HEAVIEST Steaks! This Japanese Grill Serves MASSIVE Meat Portions for Insane Value!
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Tokyo's HEAVIEST Steaks! This Japanese Grill Serves MASSIVE Meat Portions for Insane Value!

"King of Carbonara" shares his Pasta Recipe - Food in Rome
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"King of Carbonara" shares his Pasta Recipe - Food in Rome

The 10 Knife Skills Every Chef Needs to Learn
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The 10 Knife Skills Every Chef Needs to Learn

WHAT IT WAS LIKE INSIDE A MEDIEVAL TAVERN | Tasting History with Max Miller
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WHAT IT WAS LIKE INSIDE A MEDIEVAL TAVERN | Tasting History with Max Miller

This is the best way to eat Yudofu for life [Dashi Tofu]
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This is the best way to eat Yudofu for life [Dashi Tofu]

Onions that drive everyone crazy! I learned this trick in a restaurant! Cheap and easy.
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Onions that drive everyone crazy! I learned this trick in a restaurant! Cheap and easy.