- published: 10 Jul 2010
- views: 8174
Anago (穴子, or アナゴ) is the Japanese word for salt-water eels, normally referred to Ma-anago (Conger myriaster). Ma-anago are used for a seafood dish in Japan. They are often simmered (sushi) or deep-fried (tempura), compared to unagi (freshwater eels) which are usually barbecued with a sauce (kabayaki). Anago is also slightly less rich and oily than unagi. Anago has a very soft texture and sweet taste.
Actors: Tsurutarô Kataoka (actor), Keiko Takeshita (actress), Michitaka Tsutsui (actor), Aya Hirano (actress), Arisa Mizuki (actress), Machiko Hasegawa (writer), Nozomi Sasaki (actress), Haruna Kondô (actress), Akira Hokuto (actress), Sumi Asano (producer), Musashi (actor), Toshi (actor), Girls' Generation (actress),
Genres: Family,Actors: Yasunori Matsumoto (actor), Issei Futamata (actor), Norio Wakamoto (actor), Ikuya Sawaki (actor), Keiko Han (actress), Keiko Han (actress), Keiko Yamamoto (actress), Michiko Nomura (actress), Hiroshi Takemura (actor), Eken Mine (actor), Yûji Kobayashi (writer), Ichirô Murakoshi (actor), Sumiko Shirakawa (actress), Reiko Katsura (actress), Tarô Arakawa (actor),
Plot: Based on Machiko Hasegawa's newspaper comic of the same name that started back in 1948, this series follows the day-to-day comedic activities of the extended Isono family: Fune and Namihei, their three children Sazae, Katsuo and Wakame, Sazae's husband Masuo Fuguta, and their child Tarao. The short episodes typically look at the lighter side of everyday life in Japan through the years: studying for exams, taking care of children, getting along with neighbors, bringing home a regular paycheck and keeping the house in decent shape.
Keywords: anime, based-on-comic, based-on-manga, family-relationships, surrealismA famous sushi chef Shin shows how to cut an eel
江戸前を代表する寿司ネタ「穴子」。江戸前穴子にこだわる寿司職人を追いかけ、そのこだわりを記録したドキュメンタリーです。 協力 寿司割烹植田 03-5524-3311 東京都中央区銀座1-14-10B1 株式会社山八 http://www.mt-eight.com/pc/ 「ZéSSIV」is an entertainment program that introduces Japanese fashion and pop culture through the internet. Facebook http://www.facebook.com/shibuyafashiontv Twitter https://twitter.com/zessiv_2012
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北海道恵庭市の"旬楽"、寿司プロ職人による穴子のさばき方から料理方法を伝授。穴子の料理方法を知って、穴子の握りや巻寿司などに応用できます。穴子を煮た煮汁は煮詰めてから穴子にかけて頂くこともできます。動画での量は実際にレストランで調理する量になっていますが、穴子の量によって調味料を調整してください。詳細や美味しい穴子を食べれるレストラン情報は、こちらからお願い致します。The master chef of the Shunraku Restaurant, Eniwa Hokkaido demonstrates how to prepare and cook Anago. Cooked Anago can be used for Nigiri or Maki Sushi or can be eaten as is. The stock used to cook the Anago is often reduced to make a sauce that can be added to the cooked Anago. In this demonstration, a reasonable volume of Anago is prepared for the restaurant use. With less eel, reduce the other ingredients proportionally. For more details on where you can eat Anago visit http://www.clipper-hisae.co.jp/ 材料Ingredients アナゴの量によって、下記の調味料は調整してください。Adjust the volume of the other ingredients proportional t...
This is how a Sushi Chef, a top level professional with 40 years of experience handles the cleaning of Anago - Japanese Sea Eel.
برنامج الساخر "لاباس" تنشيط نوفل الورتاني, جعفر القاسمي, فؤاد ليتيم سماح الدشراوي (شهرت خميسة) وفرحات هنانة
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