北海道知内町のニラ「北の華」でつくる　ニラ饅頭／Ginza脇屋 脇屋友詞｜味道

"MIDO" ⇒ https://mido-world.com/ -- ■ Learn recipes and techniques from Japan's leading chefs through videos. ■ As of January 2014, over 240 videos are available. Watch all videos for ¥490 per month. (First-time registration: 2 weeks free) ■ Register for free to watch over 50 videos. -- This is the second collaboration project with Shiriuchi Town, located in southern Hokkaido. This time, Chef Tomoyuki Wakiya will demonstrate how to make "Nira Manju." Shiriuchi Town boasts the largest production of chives in Hokkaido, known as "Kita no Hana," which boasts wide leaves and thick flesh, yet a soft and sweet flavor. How do you incorporate the chives' unique flavor into a filling, wrap them, and bake them to perfection? This video carefully explains the basics of dim sum making, bringing out the best in the ingredients. Please enjoy these simple, basic Chinese techniques that make the most of these exquisite ingredients! *This video was produced with the cooperation of the Hokkaido Shiriuchi Tourism Association. --- [Featured Chefs / 48 people (as of January 2026)] Japanese Cuisine Hitoshi Arai (Tenko), Masahiro Kurisu (Tankuma Kitaten), Jun Kuroki (Kurogi), Hiroshi Sasaki (Gion Sasagi), Mamoru Sugiyama (Ginza Sushiko Main Branch), Haruyuki Takada (Takada Hassho), Kimio Nonaga (Nihonbashi Yukari), Yoshinori Horii (Sarashina Horii), Hideaki Matsuo (Kashiwaya), Yoshihiro Murata (Kikunoi), Toshihiro Wada (Birdland), Ryohei Hayashi (Tenoshima), Kimihiro Iwamoto (Nihonbashi Izumoya), Masahiro Kasahara (Sanbiboron), Masayuki Yokota (Ningyocho Imahan), Fumio Kondo (Tempura Kondo), Hyotei (Yoshihiro Takahashi), Kinobu (Takuji Takahashi), Yasuo Kida (Gion Kida), Masayoshi Nishikawa (Gion Nishikawa), Maekawa Restaurant (Koichi Maekawa), Yoshimi Tanigawa (Kyoto Kaiseki Yoshizumi), Kazuya Nomura (Sushi Rakumi), Yosuke Ogawa (Ogawa), Takeyabu (Takao Abe), Tatsu Kitagawa (Oimatsu Kitagawa), Shunichi Matsushita (Kioicho Fukudaya), Tomohiro Ishida (Zen no Tsukasa Suikoan) Chinese Cuisine Wei Xizi (Ichino Funairi), Yuji Wakiya (Turandot), Yukio Naruke (Kanda Unrin), Ryosuke Tamura (Jika), Kentaro Chen (Akasaka Sichuan Restaurant), Kentaro Nishibuchi (Nishibuchi Restaurant) French Cuisine Motomasa Kamikaki (Camille), Hiroshi Yamaguchi (Kobe Kitano Hotel), Mimasu Kikuchi (Le Bourguignon), Kihachi Kumagai (Founder of KIHACHI), Ken Yuhara (Pont d'Or Inno), Yuichiro Watanabe (Nabenoism), Gen Maeda (Restaurant MOTOI) Italian Cuisine Masayuki Okuda (Archecciano), Tsutomu Ochiai (La Bettola da Ochiai), Mamoru Kataoka (Al Porto), Daisuke Yamane (Ponte Vecchio), Yahei Suzuki (Piatto Suzuki), Kimiaki Usuki (Tsukiji Bon Marché), Yoshimi Hidaka (Aquapazza)