JunsKitchenのYouTubeチャンネル
| https://www.youtube.com/channel/UCRxAgfYexGLlu1WHGIMUDqw チャンネル登録者数 4,106,462人 |
ユーチューバーのJunsKitchenについて
| 料理の作り方を紹介しているYoutubeです。たんたんと料理を作ってきますが、その間間に英語のお話が入ります。手作りキャットフード、手作り豆腐等、独創的なレシピが多いです。 発音はネイティブで、日本語の字幕が出ます。 動画の完成度は高く、BGMもおしゃれ。見ていて楽しいですが、試しに家で作ってみたい料理はあまりありません。包丁の研ぎ方は勉強になります。 ついでに英語のリスニングの勉強もしたいという方におすすめです。 |
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How Japanese mochi sweets are made (Kibi dango)
Thanks to Sakuraco, I was able to get special permission to film inside Tengudo Takarabune, a traditional Japanese mochi sweets (kibi dango) maker. Experience traditional Japanese snacks like these and get your Sakuraco box through this link: https://team.sakura.co/junskitchen-SC2311 and use code "JUN" to get $5 off your first Sakuraco box.
For those of you who support this channel on my Patreon, this video is not charged and thank you so much for your support!
Tengudo: https://www.tengudou.co.jp/
►My cooking vlog channel: https://www.youtube.com/junyoshizuki
►Patreon: https://www.patreon.com/JunsKitchen
►Channel with my wife: https://www.youtube.com/RachelandJun
►EQUIPMENT I use on my channel that you can buy online (Amazon affiliates links)
―Knife―
Chef Knife: Sekimagoroku Gyuto (http://amzn.to/1OkxnYt)
Chef & Utility Knife: Zwilling twin fin (http://amzn.to/1OkzyLF)
―Sharpening Stone―
KING Japanese Sharpening Stone 1000/6000 (http://amzn.to/2uokk32)
―Camera―
Panasonic GH5 (http://amzn.to/2uomMqi)
Lens: LUMIX G LEICA (http://amzn.to/2eEYzbk)
►Instagram (インスタ): https://www.instagram.com/junskitchen/
►Music by Epidemic Sound: http://share.epidemicsound.com/rDvsz -
Edible Crystal (3 ingredients)
A few month ago, I interviewed a confectionary company called Midori seika in Osaka and learned about how to make kohakutou, which is a sweet Japanese jelly made of agar. After I came back to Fukuoka, I found a local company that makes beautiful kohakutou and it made me wanna try making it myself.
Midori seika: https://youtu.be/olCTVunQnVY
harapekolab: https://harapecolab.com/
【Ingredients】
50g tengusa & 2500ml water
or
8g-10g Agar powder & 250ml water
250-300g granulated sugar
food coloring
any flavoring you like
►My cooking vlog channel: https://www.youtube.com/junyoshizuki
►Patreon: https://www.patreon.com/JunsKitchen
►Channel with my wife: https://www.youtube.com/RachelandJun
►EQUIPMENT I use on my channel that you can buy online (Amazon affiliates links)
―Knife―
Chef Knife: Sekimagoroku Gyuto (http://amzn.to/1OkxnYt)
Chef & Utility Knife: Zwilling twin fin (http://amzn.to/1OkzyLF)
―Sharpening Stone―
KING Japanese Sharpening Stone 1000/6000 (http://amzn.to/2uokk32)
―Camera―
Panasonic GH5 (http://amzn.to/2uomMqi)
Lens: LUMIX G LEICA (http://amzn.to/2eEYzbk)
►Instagram (インスタ): https://www.instagram.com/junskitchen/
►Music by Epidemic Sound: http://share.epidemicsound.com/rDvsz -
A day in a Japanese jelly candy factory (founded by 92yo active craftsman)
Thanks to Sakuraco, I was able to get special permission to film inside Midori Seika, a Japanese traditional candy maker. Experience traditional Japanese snacks like these and get your Sakuraco box through this link: https://team.sakura.co/junskitchen-SC2308 and use special code "NEKO '' to get a premium, Midori Seika "Cat Jelly" Set with your box if you subscribe to any multi-month plan. Or use code "JUN" to get $5 off your first box.
For those of you who support this channel on my Patreon, this video is not charged and thank you so much for your support!!
I've been wanting to interview Japanese snack makers and shokunin (craftsmen) for a long time and it's finally happening! Midori Seika makes wagashi (traditional Japanese sweets) in a specific category called half-wet confectionary (han namagashi), which means they contain 10-30% moisture. Their jelly candies are made with agar and are much softer in comparison to typical gummy candies made with gelatin.
Midori Seika Confectionary (みどり製菓): https://www.midoriseika.com/
Instagram: https://www.instagram.com/midoriseika/?igshid=OGQ5ZDc2ODk2ZA%3D%3D
Shop Address: 3-chōme-2-2 Higashitanabe Higashisumiyoshi Ward, Osaka, 546-0032
►My cooking vlog channel: https://www.youtube.com/junyoshizuki
►Patreon: https://www.patreon.com/JunsKitchen
►Channel with my wife: https://www.youtube.com/RachelandJun
=^・ｪ・^= Cat Merch! https://crowdmade.com/collections/junskitchen
►Instagram (インスタ): https://www.instagram.com/junskitchen/
►Music by Epidemic Sound: http://share.epidemicsound.com/rDvsz -
Salt-baked seabream (Shiogama-yaki)
This time, I made shiogama-yaki (salt-baked seabream). It is said that this dish originated with Toyotomi Hideyoshi when he wanted to gift freshly caught seabream to his mother, so he wrapped it in salt to keep the fish moist and flavorful. By wrapping the fish with salt, it steams the fish evenly and keeps it very juicy. This type of dish is often served at a ceremonial events in Japan. The cooking process is actually pretty simple, so if you get a chance, please give it a try!
►My cooking vlog channel: https://www.youtube.com/junyoshizuki
►Patreon: https://www.patreon.com/JunsKitchen
►Channel with my wife: https://www.youtube.com/RachelandJun
【Ingredients】
1 lemon
2-3 sticks of rosemary (or any herbs you like. I also used sage, thyme, basil)
1 whole white fish (I used seabream with the scales still attached. If your fish is already de-scaled, use more kelp to cover the fish so the salt doesn’t directly touch it.)
1 sheet of kelp
1kg coarse salt (mine was $5 for 5kg/1$ for 1kg)
3 egg whites
1tbs flour
►EQUIPMENT I use on my channel that you can buy online (Amazon affiliates links)
―Knife―
Chef Knife: Sekimagoroku Gyuto (http://amzn.to/1OkxnYt)
Chef & Utility Knife: Zwilling twin fin (http://amzn.to/1OkzyLF)
―Sharpening Stone―
KING Japanese Sharpening Stone 1000/6000 (http://amzn.to/2uokk32)
―Camera―
Panasonic GH5 (http://amzn.to/2uomMqi)
Lens: LUMIX G LEICA (http://amzn.to/2eEYzbk)
►Instagram (インスタ): https://www.instagram.com/junskitchen/
►Music by Epidemic Sound: http://share.epidemicsound.com/rDvsz
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