Podcasts about jidori

Il Giappone è composto da 5 isole principali suddivise in 47 prefetture. In questa puntata parleremo brevemente delle principali zone del Giappone - che sono 7 - e discuteremo dei principali luoghi di interesse e prelibatezze che caratterizzano ognuna di queste regioni.  Hokkaido Tour sui banchi di ghiaccio Sapporo Snow Festival Cibo: qualsiasi tipo di frutti di mare (soprattutto granchi e ricci di mare!), vari latticini, Sapporo Miso Ramen e Genghis Khan (Barbecue di pecora o agnello con varie verdure)  Tohoku Ginzan Onsen: famoso quartiere termale Matsushima: nota per le centinaia di isole ricoperte da pini e antichi templi Hirosaki: famosa per il suo castello Cibo: lingua di manzo (Gyutan) di Sendai, 3 diversi tipi di noodle di Morioka: il Morioka Reimen (stile coreano), il Wanko soba (noodles di grano saraceno serviti in piccole porzioni) e il Jaja men (noodles di udon serviti con salsa di miso e carne macinata), le mele di Aomori e gli Zunda mochi (mochi ricoperti di marmellata di Edamame). Kanto Nikko (Tochigi): con i suoi suggestivi paesaggi montuosi, i suoi templi e santuari e le famose cascate Yokohama Chinatown (Kanagawa): la più grande Chinatown del Giappone Cibo: Monjya yaki di Tsukishima (Tokyo), l' Edome Zushi, vari piatti cinesi che puoi trovare a Chinatown, ed i Gyoza di Utsunomiya. Chubu Snow Monkey Park (Nagano)  Kanazawa (Ishikawa) : la storica città giapponese ricca di arte e cultura Shirakawago (Gifu): piccolo villaggio di montagna patrimonio mondiale dell'Unesco, conosciuto per i suoi edifici tradizionali Cibo: Himono (pesce essiccato e salato), Hoto  (zuppa di noodle a base di miso con verdure), Miso nikomi udon (zuppa di noodle a base di miso con verdure e carne), Hitsumabushi (anguilla alla griglia con salsa dolce servita con riso) e Kishimen (noodles super piatti). Kansai Kumano Kodo (Wakayama): le antiche vie di pellegrinaggio Ise Jingu (Mie): i due santuari più importanti del Giappone Cibo: Takoyaki, Okonomiyaki, Kushiyaki, Tako Meshi (riso con polipo di Hyogo), Kaki no Ha Zushi (sushi leggermente sott'aceto avvolto in una foglia di caco) Chugoku  Itsukushima Jinja (Hiroshima): Il santuario più noto del Giappone Genbaku Dome (Hiroshima): Hiroshima Peace Memorial Izumo Taisha (Shimane): il santuario più antico del Giappone Tottori Sakyu: famose dune di sabbia Cibo: Hiroshima fu Okonomiyaki (Okonomiyaki con noodles), ostriche e pesce palla (Fugu) Shikoku  Castello di Matsuyama (Ehime): uno dei 12 castelli originali del Giappone Shodojima (Kagawa): isola famosa per la coltivazione dell'olio d'oliva e la salsa di soia Naoshima (Kagawa): isola famosa soprattutto per la “Zucca" di Yayoi Kusama Vortice di Naruto (Tokushima): vortice naturale generato dall'incontro fra l'Oceano Pacifico ed il Mare Interno di Seto Cibo: Sanuki Udon, Oiri (Riso soffiato dolce coi colori pastello), vari agrumi, Katsuo (Tonnetto striato) Kyushu  Fukuoka Yatai: stand gastronomici della cucina locale Yakushima (Kagoshima): isola nota per la sua fauna selvatica e le sue foreste di cedri Bebbu Onsen (Oita): una delle zone termali più famose di Kyushu Amaterasu Tetsudo (Miyazaki): tour sul trenino panoramico alimentato da carburante ricavato dagli scarti del Ramen Nagasaki Peace Park: parco commemorativo ai caduti del bombardamento atomico di Nagasaki Cibo: Tonkotsu ramen, Motsu Nabe (hot pot con trippa), Mentaiko (uova di merluzzo in salamoia piccanti), Kasutella (pan di spagna), Sagagyu (wagyu), Toriten (tempura di pollo), Kurobuta (maiale), Jidori di Miyazaki (pollo), Shochu (distillato) Okinawa Varie isole : Ishigaki, Taketomi, Kohajima, Iriomote ecc. Shurijo : Palazzo del Regno di Ryukyu  Himeyuri Peace Museum: museo della pace dedicato a coloro che persero la vita in battaglia ed in particola modo alle studentesse Cibo: Goya Champuru (soffritto stile Okinawa con carne e melone amaro), Okinawa soba (noodles di grano serviti in brodo con costine), Umibudo (alga), Awamori (distillato), Habushu (liquore fatto con un serpente)

New cooking series starting with this Jidori lunch. I'll be chatting and cooking with everyone every once in a while to share what I'm making.

On this episode of Ichimon Japan we ask: What is yakitori? Topics Discussed What yakitori is The difference between yakitori when it is written using kanji and when it is written using only hiragana What qualifies as yakitori An overview of the history of yakitori The supposed origin story of the skewered sparrows that the area around Fushimi Inari Shrine in Kyoto is known for How eating meat was considered taboo throughout much of Japan's history Yakitori during the Meiji Period Yakitori shops The pros and cons of using charcoal as opposed to propane when grilling yakitori The specialized names used to refer to chicken parts The supposed origin of the term negima What part of a chicken the term bonjiri refers to and the etymology of the term The many meanings/usages of the term kimo What sunazuri is What part of the chicken is referred to as a mame (bean) at a yakitori shop What part of a chicken a chōchin/kinkan is The interesting history behind Higashi Matsuyama City' (Saitama Prefecture) pork "yakitori" A yakitori vending machine in Ishinomaki City in Miyagi Prefecture Support on Patreon If you enjoy Ichimon Japan and want to ensure that we're able to produce more episodes, then please consider becoming a patron on Patreon.com. You can join for just $1 a month and that comes with perks like early access to episodes, a shout-out at the beginning of a future episode, bonus content, and discounts to Kimito Designs. For $3 a month you get all that plus access to Japanese Plus Alpha, a podcast produced by me (Tony Vega) that focuses on the Japanese language and its many quirks. Whether you are studying Japanese or just enjoy learning about language and linguistics, you'll enjoy Japanese Plus Alpha. And it goes without saying that if you sign up, you'll also get my undying gratitude. Thanks in advance! Support on Patreon Sources, Links, Videos, Etc. Here are some of the main Japanese-language sources used when preparing for this episode. 焼き鳥の定義 焼き鳥の歴史 焼き鳥の豆知識について 焼き鳥の「ぼんじり」とは？どこの部位？栄養素？気になるカロリーを解説 焼き鳥用語集 焼き鳥の部位いろいろ やきとりって何だ？ – やきとりの定義を辞書から探る 焼き鳥の定番ねぎまの「ま」の意味は？歴史や由来を紐解く 焼き鳥やさんの「ぼんじり」（「ぼんちり」「ぼんち」）という名前の由来 游氣風信 No.１５８　２００３. ２. １　　肝のはなし ハツ コロナ禍で誕生した「焼き鳥無人販売機」が人気　宮城・石巻市 This is the news article about the yakitori vending machine in Ishinomaki City, Miyagi Prefecture. The article contains photos of the vending machine. Here is the list of chicken parts we covered in this episode. Yakitori Terminology List Momo (モモ、もも): Thigh meat Sasami (ささみ): Meat from the inner breast, chicken tenderloin Negima (ねぎま、葱鮪), Hasami (はさみ): In the context of yakitori this refers to a skewer of chicken and green onions Note: This was not made clear in the episode but according to the sources we found the term negima came from the name of a stew made of green onions and tuna. This dish was called negimanabe (葱鮪鍋). As explained in the episode, eventually people started using chicken became more affordable than tuna and so the term negima came to be associated with chicken rather than tuna. Mune (むね): Chicken breast Bonjiri (ぼんじり): The meat at tail of the chicken Kimo (肝、きも), Rebā (レバー): Liver Zuri (ずり), Sunazuri (砂ずり), Sunagimo (砂肝): Gizzard Nankotsu (なんこつ、軟骨): Cartilage Yagen nankotsu (ヤゲン軟骨): Cartilage (connects to the breast bone) Hatsu (八ツ), Shinzō (心臓), Kokoro (こころ): Heart Mame (まめ), Mamegimo (まめぎも): Chicken pancreas Seseri (せせり), Soroban (そろばん), Nekku (ネック): Chicken neck meat Kinkan (キンカン): Chicken ovary Chōuchin (チョウチン): Chicken ovary with egg yolk Note: Although in the episode we give the impression that kinkan and chōchin are the same, it seems that they are actually two different types of yakitori. However, there is a chance that some places may not distinguish so strictly between the two. The latest episode of the Japan Station podcast, can be found below. Documenting the Intense World of Japanese High School Baseball (Ema Ryan Yamazaki) | Japan Station 54 For even more information on the history of chickens and the chicken industry in Japan, check out the Japan Station episode below. Jidori and the Chicken Industry in Japan (Dr. Benjamin Schrager) | | Japan Station 35 If you would like to check out the Kimito Designs shop, then use the link below. Remember to use the coupon code OPENING10 when you check out to get 10% off (valid until the end of 2020). Visit KimitoDesigns.com Japanese Vocabulary List Most episodes feature at least one or two interesting Japanese words or phrases. Here’s some of the ones that came up on this episode. All information is from Jim Breen's WWWJDIC. Tare たれ (n) (1) sauce (esp. soy or mirin-based dipping sauce) Butabara 豚バラ : 豚バラ; 豚ばら; 豚肋 【ぶたバラ(豚バラ); ぶたばら(豚ばら,豚肋)】 (n) (See バラ肉) boneless pork rib; boned pork rib Suzume スズメ : 雀 【すずめ(P); スズメ】 (n) (1) tree sparrow (Passer montanus) Sasa 笹 : 笹(P); 篠; 小竹 【ささ】 (n) bamboo grass; generally smaller species of running bamboo that do not shed their sheaths (e.g. Sasa spp.) Take 竹 【たけ(P); タケ】 (n) (1) bamboo (any grass of subfamily Bambusoideae) Negi ネギ : 葱 【ねぎ(P); き(ok); ネギ】 (n) (uk) Welsh onion (Allium fistulosum); green onion; spring onion Maguro マグロ : 鮪 【まぐろ(P); しび; マグロ】 (n) (1) (uk) tuna (edible fish, Thunnus spp.); tunny; (n) (2) (uk) Pacific bluefin tuna (edible fish, Thunnus orientalis); (n) Toro トロ : とろ(P); トロ (n) fatty cut (esp. of tuna belly) Hasami ハサミ : 鋏(P); 剪刀 【はさみ(P); ハサミ】 (n) (1) (uk) (See 螯) scissors; shears; clippers Bonbori ぼんぼり (n) paper-covered lamp or lantern Shiri 尻 : 尻(P); 臀; 後 【しり】 (n) (1) buttocks; behind; rump; bottom; hips Kimo 肝 : 肝(P); 胆(P) 【きも(P); たん(胆)】 (n) (1) liver; innards; (n) (2) courage; spirit; pluck; guts; (n) (3) (きも only) crux; essential point Kimodameshi 肝試し : 肝試し; 肝だめし; 胆試し 【きもだめし】 (n) test of courage (e.g. at a frightening place such as a graveyard); dare Kushi 串 【くし】 (n) (1) spit; skewer Eko エコ (adj-na,pref) (abbr) (See エコロジカル) ecological; eco- We Want Your Questions Is there something about Japan that confuses you? Is there something about Japanese culture that you would like to learn more about? Is there something in Japanese history that you would like us to explain? We're always looking for new questions about Japan to answer, so if you have one, please send it to ichimon@japankyo.com. Special Thanks Opening/Closing Theme: Produced by Apol (YouTube, Twitter, Facebook, Fiverr) Ichimon Japan cover art: Produced by Erik R. Follow Japankyo on Social Media Facebook (@JapanKyoNews) Twitter (@JapanKyoNews) Full Show Notes https:///www.japankyo.com/ichimonjapan   What are you funniest Japanese mistakes? | Ichimon Japan 30

New cooking series starting with this Jidori lunch. I'll be chatting and cooking with everyone every once in a while to share what I'm making. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/echizen32k/support

On this episode of the Japan Station podcast, we're exploring the history of chicken production in Japan and the fascinating world of artisan jidori chicken. About Dr. Benjamin Schrager Dr. Benjamin Schrager is an expert on Japanese food systems and heritage cuisine. He completed his PhD at the University of Hawaii at Manoa in 2019. His doctoral dissertation--titled Placing Trust: The Political Ecology of Chicken Meat in Japan--focused on the Japanese chicken industry and jidori chicken, with particular emphasis on the Miyazaki Jitokko brand of jidori. Currently, Dr. Schrager is a postdoctoral researcher at Kyoto University's Graduate School of Agriculture. Topics Discussed What broiler chicken is and what Japanese Agricultural Standard (JAS) jidori chicken is Chicken Nanban and its origins The many regulations that the Japanese government has implemented to determine what qulifies as JAS jidori chicken The Onagadaori breed of chicken and its incredibly long tail The Tennen Kinenbutsu (Natural Monument) standard How Miyazaki Jitokko compares in terms of its standards to that of other brands of JAS jidori The problems jidori breeders face A brief overlook of the history of chicken breeding in Japan The connection between samurai and chicken breeding What a Native Heirloom Breed is The industrialization of chicken breeding in Japan The introduction of Western chicken breeds into Japan in the 1960s The phenomenon of regional cuisines and specialties in Japan Meeting Emperor Akihito The Crown Prince Akihito Scholarship Chicken sashimi from Miyazaki Health concerns over chicken The experience of talking to Japanese men taking part in a cooking class The difficulty explaining the difference between jidori and broiler chicken to the average person The various meanings of the word jidori Tsukada Nojo Jidori in Hawaii Sumibiyaki chicken And much more! Support on Patreon If you enjoy Japan Station and want to ensure that we're able to produce more episodes, then please consider becoming a patron on Patreon.com. For a minimum pledge of $2 a month you'll get access to exclusive content and our eternal, profound, and undrying gratitude. Support on Patreon Special Thanks Opening/Closing song: Oedo Controller (大江戸コントローラー) by Yunomi featuring Toriena (Used with permission from Yunomi) To listen to more of Yunomi's music, check out his Soundcloud page or YouTube channel. Japan Station cover art: Provided by Erik R. Images: Courtesy of Benjamin Schrager. Image shows Benjamin Schrager holding a Natural Monument Jitokko. Follow Japankyo on Social Media Facebook (@JapankyoNews) Twitter (@JapankyoNews) Get full show notes at www.japanstationpodcast.com  

Welcome to episode eleven. In this episode, Davy and Ryan talk about a restaurant called Jidori and relating its meaning to our lives: using your whole self. The power is within us already. Whether we tap into it or not is the question. Eaves drop on their conversation and as always, if you like what you hear, please subscribe, give some feedback, and share it with a friend. Check out photos of the food on Instagram: @and_podcast. The podcast is also now available on iTunes: bit.ly/andpodcast and Spotify: bit.ly/andpodcast-spotify

In this episode, William is joined by: 'Masala' author, Malika Basu; Longflint Drinks Co. co-founder, James Law; head chef of Launceston Place, Ben Murphy; Brett Redman and Natalie Lee-Joe from Jidori; plus a Restaurant of the Week review from Hugh. See acast.com/privacy for privacy and opt-out information.

This week we head across the pond to London to sit down with the team behind Jidori, Dalston's yakitori-ya that's winning diners over with charcoal-grilled skewers, well-made cocktails and a true welcoming spirit. We're also joined by Brooklyn rock quartet, Elliot & The Ghost--who recently dropped their latest single, "Turn Off Your Radar"--to talk all about late nights and living room records.