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Ante
Singapore
Приєднався 21 лип 2019
How are attractive dishes processed and made?
"Ante" tells the world about the excellent food culture by showing the story of professional cooking.
魅力的な料理は、どのように加工して作られているのでしょうか。
"Ante"（アンティ）は、プロの料理ができるまでのストーリーをお見せすることで、優れた食文化を世界に伝えていきます。
Amazonのアソシエイトとして、当チャンネル（Ante）は適格販売により収入を得ています。
"Ante" tells the world about the excellent food culture by showing the story of professional cooking.
魅力的な料理は、どのように加工して作られているのでしょうか。
"Ante"（アンティ）は、プロの料理ができるまでのストーリーをお見せすることで、優れた食文化を世界に伝えていきます。
Amazonのアソシエイトとして、当チャンネル（Ante）は適格販売により収入を得ています。
GIANT SPONGE CAKE - Original Japanese Sponge Cake by NAGASAKI CASTELLA
The time is the second year of Genki (1571), the end of the Muromachi period, and the world is at the height of the Age of Discovery. For the first time, Portuguese landed at Nagasaki Port, which had just opened, in search of trade from far-flung Western Europe. Castella, a famous confectionery from Nagasaki that is famous all over Japan even today, is said to have been introduced to Japan around this time.
At that time, castella was introduced to the people of Nagasaki as bread from the kingdom of Castilla, which prospered in Spain for a long time, but eventually it was continued to be made in Nagasaki, leaving only the name from which it was derived.
The company that made the castella in Nagasaki Prefecture cooperated with the shooting this time.
Izumiya Co., Ltd.
www.n-izumiya.com/company/
It is relatively new compared to other long-established stores and is creating a new history in Castella.
In addition, the commitment to castella is remarkable, and it is enough to create a poultry farm to use eggs suitable for castella.
Castella makes a big difference in technique because the material is simple.
I am grateful to Mr. Izumiya for accepting the shooting while there are many corporate secrets!
At that time, castella was introduced to the people of Nagasaki as bread from the kingdom of Castilla, which prospered in Spain for a long time, but eventually it was continued to be made in Nagasaki, leaving only the name from which it was derived.
The company that made the castella in Nagasaki Prefecture cooperated with the shooting this time.
Izumiya Co., Ltd.
www.n-izumiya.com/company/
It is relatively new compared to other long-established stores and is creating a new history in Castella.
In addition, the commitment to castella is remarkable, and it is enough to create a poultry farm to use eggs suitable for castella.
Castella makes a big difference in technique because the material is simple.
I am grateful to Mr. Izumiya for accepting the shooting while there are many corporate secrets!
Переглядів: 13 034
Відео
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Переглядів 11 тис.3 роки тому
There are many takoyaki restaurants in Osaka, and most of them are small-scale businesses such as individuals. Many stores sell okonomiyaki at the same time as takoyaki, and many food stalls appear at Hatsumode and festivals. Many stores have table seats for eating and drinking in the store, but most stores can be taken home, and many stores specialize in take-out. Japanese takoyaki was born ab...
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Переглядів 12 тис.3 роки тому
"Japan has the highest consumption of squid in the world. Therefore, there are many dishes using squid. Of course, sashimi, sushi, curry, pasta, okonomiyaki, roasted, squid rice, tempura And so on. It has been eaten since about 1500 years, so you can see that it has a long history. Have you eaten many squid dishes? Please let us know in the comments."
How To Make ”MONAJAYAKI” With Spicy Caviar - Japanease Street Food
Переглядів 4,5 тис.3 роки тому
Monjayaki is a very historical snack. Originally loved by children as a snack, they gradually began to add various ingredients. It can now be eaten as an adult snack. Among them, the most popular ones are mentaiko, which is a seasoned cod roe, and monjayaki with mochi. The staff can also grill it so that even those who eat monjayaki for the first time can eat it with confidence. It's very easy ...
がってん寿司のこだわりネタを紹介！朝どれ鮮魚の仕入れから密着！
Переглядів 3,9 тис.3 роки тому
"流通が発達するとともに都内でも美味しい魚が食べられるようになりました。 それに伴い、回転寿司や安価なお寿司屋さんでもクオリティの高いお寿司を食べられるようになりましたが、今回取材させて頂いたがってん寿司は他の回転寿司チェーンと一線を画します。 その理由は「地元でとれた魚を職人が市場で目利きをして選んだものを近くのお店で使う」という 大手チェーン店ではなかなかできない選択をしているからです。 また魚はそこから氷詰めにして店舗へ送られすぐにがってん寿司の職人が解体し、ランチタイムにはお客様へお届けできるといいます。 特に今回取材させて頂いた「がってん寿司小田原店」は漁業が盛んな町として有名です。 活気のある市場には連日多くの魚が水揚げされます。 近隣に有名旅館や観光地が点在しているので、美味しく新鮮な魚はそういった観光施設がすべて買うので都内に住む人がこの魚を食べることは不可能と言える...
How To Make"BYANBYAN NOODLE" - Food In Tokyo
Переглядів 5 тис.3 роки тому
The number of people who know the word "byan-byan noodles" has increased recently. There are various theories about the origin of the name Biangbiang noodles and the Chinese character "Biáng.svg" used in the notation, and it has not been determined. According to one theory, the name comes from the sound produced when the dough is stretched. The raw material is wheat flour, which is kneaded with...
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Переглядів 6 тис.3 роки тому
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"Japanese Fish Croquette ‘‘SATSUMA-AGE‘‘ For Fish expert"
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Souffle omelette with delicious bubbles
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Souffle omelette with delicious bubbles
200-year-old shop Japanese sweets craftsman
Переглядів 7 тис.3 роки тому
200-year-old shop Japanese sweets craftsman
Very nice
SO CUTEFVC
Not bad
出た。性格悪く露骨に態度変えてくる店主
見て覚えるのに10年かかるwww
???
Chef is a true showman and gives jacques pepins omelette making true competition
😂 I couldn’t help smiling throughout this. Thank you for sharing this chef and his talent. Great personality! 😊
So tasty
楽劇「カルメ」より"7つのヴェールの踊り"(R.シュトラウス)
腹が立つ
Perfect of perfect. 😢😮 Master of master ❤
Sensei Motokichi Fuiiyo!!!
Dude is like those old anime cooking masters who nobody knows but was the cooking legend 50 yrs ago who retired and is now somehow the master of our mc
I don't like eating egg (excluding in things like baked goods where you don't taste it), but I love how omurice looks when it's cut open
No dicen con que se come😮💨
俺のナンバーワン🎉
僕らの別荘からきました
오므라이스는 이 할배가 원탑이다.
No
これが職人技！
Came here from Uncle Roger, still impressed as if seeing this for the first time.
説明がむずいな
Persona 3 Reload Mitsuru brought me here
生鸡蛋配咸米饭
Они там эти сковородки из майнкрафта вообще моют когда ни будь?? От одного внешнего вида , уже есть перехотелось(
👍
Not an ounce more !
This is Art And you're a God damn Artist
Magnifique technique d’omelette soufflée!
あの木で出来たＴ字のやつ欲しい…
混ぜるやつが、トイレの道具みたいで、それで💩を連想してしまった。私だけかな？
これ朝から晩までやるの？？ 仕事とはいえ嫌になりそう
Muy buena pinta la comida, pero el plato parece oxidado 😅
Design
Trying to learn this for a while now, still not getting the "knocking flip" down. Idk what i should do anymore :/
お兄ちゃんの授業参観に行った時にカルメ焼きの実験やってて食べさせてもらった記憶
美味そう
Wait… this is not Taiwanese…?
He’s like a real life Tom Bombadil playfully flipping and chucking ring around like it’s all fun and games for him….because it is This is culinary art in motion 😍
이 주인장 지리는게 언제나 똑같이 힘있고 밝게 퍼포먼스 해준다는거임 나 갔을 때도 한 명 한 명씩 다 해주더라
As a chef I'm surprised no one has mentioned his cross contamination mistake at 0:44 he grabs the chicken from the container and kept on ccoking touching everything else in that kitchen
Yeah that one is gross 🤢
Wish I understood Spanish.
You know somebody is a master at something when they make it look easy
I don’t feel like this is a very good dish. It’s a mashup of two things that don’t really go together.
You tried it? I did and it's actually perfectly working together. 8.5/10
He’s both very skillful and hilarious!
it's so satisfying to se the omelette being sliced open on the shaped rice
waaaa sugoi omuraisu
Me encantó!! muy tierno y simpático el señor , y se ve delicioso!!
最近これ韓国のお菓子として日本でも流行ってるらしいね
食通で有名な作家の池波正太郎は数多くの名店を生前は食べ歩きをしてます。 まだ、近藤さんが御茶ノ水の山の上ホテルの料理長時代に足繁く近藤さんの天麩羅を食べに行ったそうです。