Day in the Life of a Japanese Panko Factory Owner
A day in the life of Panko Factory Owner in Tokyo Japan and insight in the typical Japan working hours for someone who runs a panko factory. Also, you'll see the working hours of Japan factory workers. We follow the factor owner, Sho, from morning until evening to see what his Japan work day and work life in tokyo is like as well as how he spends his time before and after work. He has a 10 minute commute to his Japanese office, which is in the factory itself. I hope you enjoy his day and the Japanese work culture in this video.
150 years ago, from the Meiji Period Japanese used sliced bread to make panko, a Japanese word PAN meaning bread, and KO meaning powder. Japanese chefs started using sliced bread as a cheaper ingredient than overseas bread crumbs commonly made from crushed biscuits or crackers.
Sho is a 3rd generation owner of the NAKAYA PANKO FACTORY a family-run business started in 1948 by his grandfather. It’s the only truly Made-in-Tokyo Panko factory, as they are the only ones who bake their own bread in factory to create their panko, a flaky bread crumb commonly used as the crunchy coating in fried Japanese food. Their panko is so highly appreciated amongst Japanese chefs, that it’s used by 60% of the Tonkatsu restaurants listed in the 2021 Japan Michelin Guide as well as small mom & pop stores and even chain restaurants like Gyutan Negishi. In his industry, it’s widely believed that if you use Nakaya’s Panko, the restaurant will likely become popular.
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Day in the Life of a Japanese Kinako Maker
A day in the life of a Japanese Kinako Roasted Soybean Powder Maker in Tokyo Japan. Kinako powder though, uniquely known for it’s soft flour-like, sweet and nutty taste, originated in Japan during it’s nara & heian period and was used as a medicine by the wealthy due it’s exceptional nutritional value, but now commonly eaten with with many Japanese sweets like mochi and even dairy products. Ogawa Sangyo, a local Kinako factory that’s been expertly crafting roasted soybean powder since 1908 when Keisuke’s great grandfather started the factory. Companies like this, with a long history are called Shinise and are quite common in Japan as there are about 43,000 companies which are more than 100 years old, more than any other country in the world, and their mostly family owned. While owned by the 3rd generation father, the 4 generation son, Keisuke, is working hard to take over the family business and all of the roasted soybean flour production responsibilities. We follow Keisuke through his day in living in Tokyo, from morning until evening to see how he is running the Japanese kinako roasted soybean powder factory. Understanding this, he attended a specialized commercial high school, which concentrated on business knowledge, studied law at university and then worked at professional kitchen appliance company for 10 years, and with all this experience finally returned to help continue on the legacy. The factory used Fuku-yutaka Soybeans known for its exquisite sweetness grown in the rich and fertile soil of saga prefecture. On an average day like this, the factory processes about 600kg, 1320 lbs of their raw soybeans, which will ultimately yield 30x 18kg 40lb bags of sweet roasted finely ground kinako powder. This is Keisuke's typical factory work day in Japan.
Kinako factory - Ogawa Sangyo
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Day in the Life of a Japanese Bread Baker
A day in the life at a Japanese Bakery in Tokyo Japan. This is the working life of a typical Japanese baker and their Japan work culture. We follow the Japan baker during their work hours as well as the morning routine and after work life. Japanese bakeries are known for their unique variety of bread products quite different to their western counterparts, with items such as melon pan, an pan and all kinds of sozai breads. And although rice is a Japanese staple, bread gained in popularity during the meiji period, and in less than 2 centuries, it’s become even more popular than rice. Soft Japanese bread with all sorts of cream and curry fillings, mentaiko and yakisoba toppings is all perfectly suited for the local taste. In Japan, food safety is paramount to showcasing and serving delectable breads. And with Japanese customers equally conscious about cleanliness, it's almost culturally mandatory for breads to be individually wrapped assuring customers that each piece of bread has been properly handled and no else has touched it. Shokupan is a Japanese milk bread, popular for its milky-sweet taste, undeniable moistness and pillowy cottoncandy like softness often served as breakfast toast or sandwich bread. Different than traditional white bread, it has a richer flavorful experience. The Yudane baking method which originated in Japan is used here. Instead of being cooked, the flour is mixed with boiled water then left to cool down before use, which gelatinizes the starch in the flour resulting in a more tender bread which stays softer for longer.
Aripan Bakery
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Day in the Life of a Japanese Natto Maker
A day in the life of a Japanese Natto Fermented Soybeans Maker in Tokyo Japan. This is what a typical day working in a Japan shop and Japanese kitchen is like for a Japanese worker in this field. Japanese work culture can not only be viewed in large Japanese companies, but also smaller Japanese business with a few staff. This Day in the Life features a Japanese natto shop called Amakusa Natto, a specialized natto store established in 2019 and how to make natto, fermented soybeans. They craft a premium high-quality natto all 100%....by hand. A relatively young company with, with only a few staff, producing some of the best handmade natto possible. Natto, aka fermented soybeans, is probably most known worldwide for its powerful smell, distinctive flavor, and gooey texture but the shop uniquely crafts their natto with less smell and gooeyness making it more palatable for customers while still maintaining its super food and extremely nutritious qualities. Regardless, 85% of the Japanese population have come to enjoy natto’s ultra unique taste and texture. Interestingly though, many may think that rice is the go-to breakfast carb choice for Japanese, but when questioned, 56% of Japanese today answered that they tend to choose bread over rice. Given the typical work day in Japan, it seems only natural for people who are in a morning rush to save time on preparing a bowl of rice. In fact, soybeans are one of the most important ingredients in Japanese cuisine, as 3.5 Million tons of soybeans are used every year and it can be found in the most common Japanese ingredients such as Tofu, soy sauce, miso, kinako powder and of course natto, included everyday in Japanese meals anytime of the day.
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Day in the Life of a Japanese Knife Maker
A day in the life of a Japanese Knife maker working in knife factory in Seki City Japan. This is what a typical work day would be for a knife technician in the factory and outside of workplace. The Japanese work culture can be seen in her everyday activities. Also, this is how Japanese knives are made. Nene works as a knife technician at Zwilling J.A. Henckels Japan, originally a 291-year-old German Knife maker who eventually setup an office in Japan and later acquired their knife factory here in Seki city, also known in Japan as the city of blades, crafting flawless samurai swords and knives for more than 800 years and producing half of Japan’s total knives in this city alone. Today, 90% of the company’s knives sold in Japan are actually made here at this factory. Throughout her shift, she’s tasked with inspecting knives being crafted that day, to ensure that each knife meets the factory’s strict quality standards. Which also means that she’s responsible for knowing the details about each and every knife that’s crafted in the factory including the entire build process for that individual knife and the technical requirements each one must satisfy in order for her to fully perform the inspections. In fact, all the workers are required to undergo basic training when joining, and during the training period, each worker’s skills are assessed and based on their strengths, assigned a specific role such as sharpening knifes, welding, etc. Apparently, sharpening the knives by hand is one of the most challenging parts when crafting a knife. So much so, the factory itself only has 9 specialists who have mastered the skill, and at the moment only 2 who are skilled enough to perform Kiwami Honbazuke, the most extreme and technical knife sharpening possible.
Zwilling J.A. Henckels Japan
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Day in the Life of a Japanese Butcher Shop Owner
A Day in the Life of a Japanese Wagyu Butcher Shop Owner in Tokyo. This Japanese Butcher living in Tokyo Japan offers premium A5 Japanese wagyu beef, Japanese pork, Japanese chicken and various curated meats. This is an average day living in Tokyo as well as average day working in tokyo as a meat butcher. You'll get a glimpse into Japan work culture for this field. Teru, 44 years old, runs a local Japanese meat butcher shop in Tokyo, Yanagiya, which has been in his family for 73 years. It’s named after his family, Yanagi. Yanagiya only sells A5 Sendai Gyu Beef, which is famous for having a strict grading criteria for it’s meat, as only 30 % of the cows in Miyagi prefecture are good enough to be certified with premium A5 medal. All Japanese beef is considered wagyu beef, but not all Wagyu beef is A5 grade. A5 wagyu beef is the highest quality of meat you can get in Japan based on it’s beef grading system. Basically, you have Yield Grade and a Quality Grade, hence A AND 5. The Yield Grade, is the amount of meat you can get from the cow, and is graded either A, B or C, A being the highest mark. While the Quality grade, depends on 4 categories, marbling, color & brightness, firmness and texture, and finally color, luster and quality of fat. Each is graded from 1 being poor all the way to 5 excellent. In order to achieve an overall 5 grade, the meat must receive a 5 in every category. So Receiving all 5’s but 1 4 in a category, won’t cut and it’d result in an overall grade of 4. If you look closely at the Wagyu beef, you can see what the Japanese call Sashi, or in English the marbling or thin stips of fat in the beef. Without this excellent marbling, the meat wouldn’t be considered grade 5 quality.
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How School Lunches are Made in Japan
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This is how Japanese school food lunches are made in Japan called Kyushoku（給食) it’s served in all Japanese elementary and most junior high schools, it’s known for its balanced and varied menu all planned by certified nutritionist. Today, I’ve got special access to visit the Musashino City School Lunch & Dietary Education Promotion Foundation servicing 18 schools in total with 181 hard working staff, I’m going inside to one of their massive Japanese Japanese school food kitchens, so large in scale I want to call it a food factory to better capture its size. It’s so massive that it produces food for 8 different schools each and every day. Mornings start at 7:30 AM, as the food must be prepared, cooked and then shipped out all before lunch time, ready to eat for a total of 2700 students. And this entire food education system is supported by the Japanese government, meaning that on average, the monthly school lunch fee paid by parents at public schools is about 4,300 yen at elementary schools and 4,900 yen at junior high schools, about 33-38 USD dollars a month.
Musashino City School Lunch & Dietary Education Promotion Foundation
一般財団法人武蔵野市給食・食育振興財団
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I'm from TOKYO JAPAN, I've been living here for a long time. I'll be your Tokyo Travel Guide, taking you to the spots I love as well as showing you what to do all around Japan and maybe sometimes overseas. I'm also into Tech so you'll see a few videos about my drone and other cool toys I discover. In short, the channel is all about what I Love, Japan, Food, Travel, Tech and most likely coming FROM-TOKYO, my home.
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How Japan's Most Popular Steamed Buns are Made in Japan
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Japanese Food factory tour of 551 Horai in Osaka and how they make the most popular steamed pork buns in Japan along with other Chinese food. 551 Horai, crafts ultra popular hand wrapped butaman, aka pork buns in Japan selling 170,000 pork buns each and every day. In 1945, they established their first restaurant in Namba Osaka, birthed its steamed pork buns the following year and has since grown to 58 stores located only in Japan’s Kansai region. It now employs 1500 staff working hard every day to craft delicious pork buns as well as other popular Chinese food. Hope you enjoy seeing what it's like working in a Japanese factory and how popular Japanese steamed buns are made in japan.
551 Horai
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How a Train Bento Box is Made in Japan
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Japanese Train Bento Box Factory in Tokyo Japan - How a train bento box is Made in Japan factory, part of my Made in Japan series. Also shown japanese onigiri and japanese sandwiches are made in the factory. This is a food tour of all the products that is made in a Japanese bento factory. Japanese train bento is also known in Japan as an ekiben, short for eki-(train station)-bento.
If you’ve ever seen or eaten a Japanese train bento, good chances it was made by JR Tokai Passengers. They sell bento boxes, onigiri and otsumami sets at Tokaido Shinkansen stations, kiosks, food stands on the platform. Employing about 530 staff to make this all happen . And today, I’m taking you into the heart of it, where train bentos are made in Japan, at their Tokyo Shiomi factory.
JR Tokai Passengers
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I'm from TOKYO JAPAN, I've been living here for a long time. I'll be your Tokyo Travel Guide, taking you to the spots I love as well as showing you what to do all around Japan and maybe sometimes overseas. I'm also into Tech so you'll see a few videos about my drone and other cool toys I discover. In short, the channel is all about what I Love, Japan, Food, Travel, Tech and most likely coming FROM-TOKYO, my home.
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Day in the Life of a Japanese Toy Maker
A day in the life of a Japanese Toy Maker at Sega Toys in Tokyo Japan. This is what a typical day working in Japan is like at a Toy company as a Japanese worker. We see Japanese work culture throughout the day and see how it is to work in japan as well how it is to live in Japan during this time before work and after work. Kana works at Sega Toys, creating some of the most popular toys in Japan, formed in 1998 from its parent company Sega, one of the largest video game and entertainment companies in the world. Although many of the Sega Sammy companies are located in the same building, Sega Toys operate independently with 110 hard working staff to create award winning toys even with major brands like anpanman and disney. Kana is originally from Aichi prefecture but moved to Yamanashi prefecture to attend university majoring in Regional Sociology. Like many Japanese university students, she started her shushoku katsdo, aka Job Hunting while in school and was able to secure employment before graduation which led her to Tokyo to start a new life and career. And as a person who has a deep appreciation for all things cute and fun, she naturally found a fit at her job for the last 4 years as a Toy Planner creating Japanese toys.
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I'm from TOKYO JAPAN, I've been living here for a long time. I'll be your Tokyo Travel Guide, taking you to the spots I love as well as showing you what to do all around Japan and maybe sometimes overseas. I'm also into Tech so you'll see a few videos about my drone and other cool toys I discover. In short, the channel is all about what I Love, Japan, Food, Travel, Tech and most likely coming FROM-TOKYO, my home.
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Day in the Life of a Japanese Train Conductor
A day in the life of a Japanese Train Conductor. This is the typical day working in Japan for a train railway conductor or Japanese electric railway company. We go inside their workplace to see Japanese work culture as they all work as a team to run the train line together in the small tranquil town of Choshi in Japan. Takaiya works as a train conductor at Choshi Den-tetsu, AKA Choshi Electric Railway, transporting passengers for 100 years now from Choshi station to Tokawa station, a 10 station 6.4km (4 Mile) stretch located on the easternmost tip of Chiba right on the oceanside. The headquarters is here, at Nakanocho station, where a total of 60 workers proudly and safely keep the train line running each and every day. We follow Takaya from his morning routine in Japan all the way through to his work day.
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I'm from TOKYO JAPAN, I've been living here for a long time. I'll be your Tokyo Travel Guide, taking you to the spots I love as well as showing you what to do all around Japan and maybe sometimes overseas. I'm also into Tech so you'll see a few videos about my drone and other cool toys I discover. In short, the channel is all about what I Love, Japan, Food, Travel, Tech and most likely coming FROM-TOKYO, my home.
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- Facebook:
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___ My Film Gear ___
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Day in the Life of a Japanese Carpenter
A day in the life of a Japanese Carpenter. This is the typical life of a Japanese worker in the Japan construction industry. In Japan, a carpenter is known as Daiku. We follow the life of carpenter in Japan from morning until evening including everything that happens in between. This is the typical work day for a Japanese carpenter. Eri who recently started her own carpentry company mainly renovates stores and houses. In Japan these days, the number of carpenters have significantly decreased by 1/2 compared to 20 years ago, and currently 40% of all carpenters are over the age of 60. It’s become a serious concern in Japan, but Eri, unlike the younger generation avoiding the industry, wants to help spread her joy of carpentry to those around her. Eri is also part of an organization in Japan that aims to empower women in the construction field, called WBCS short for “We will Break through the Construction Site” She, along with the group, aim to create a new and welcoming environment for all women to join their industry. All this part of her daily life in Japan and her typical Japan working hours.
WBCS - Instagram @wbcs_2020_
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___ For more info about me ___
I'm from TOKYO JAPAN, I've been living here for a long time. I'll be your Tokyo Travel Guide, taking you to the spots I love as well as showing you what to do all around Japan and maybe sometimes overseas. I'm also into Tech so you'll see a few videos about my drone and other cool toys I discover. In short, the channel is all about what I Love, Japan, Food, Travel, Tech and most likely coming FROM-TOKYO, my home.
- Website
- Instagram:
@paolofromtokyo -
@tokyo.zebra -
- Facebook:
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___ My Film Gear ___
(Affiliate Links Used - I may receive commission from products purchased)
- Main Camera
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Day in the Life of a Japanese Waitress
A day in the life of a Japanese waitress in Tokyo working at a Japanese teppanyaki restaurant. This is a typical work day for a waitress in the Japanese food industry and the typical working hours in Japan. This is a look inside of Japanese work culture in Japanese restaurants. Working in Japan is quite unique and depending on the industry may be a bit different from job to job, but many of the jobs also share similar characteristics. The video follows Yuki in her typical japan work day from morning until the evening and everything that happens in between at work. She arrives at the teppanyaki restaurant when it opens and leaves when it closes, very typical for Japanese restaurants. Yuki is a waitress at Pandora, a Teppanyaki restaurant, Japanese style flat grill, which has been a local favorite since 1972 serving Kobe beef steaks and teppanyaki course meals. During her time working as a full-time waitress, she learned the importance of reading and anticipating the customers needs and acting beforehand. It’s a strong part of a Japanese omotenashi culture, a deep and honest form of hospitality, treating customers with respect without asking for anything in return. So for her, even a smile from her customers brings her true joy. One of the main reasons why in Japan tips at the end of the meal are very uncustomary. This among other things shared in this video is what makes working in Japan as a waitress very unique experience.
Watch all of my Japan Day in the Life videos on this playlist
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Pandora Restaurant
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I'm from TOKYO JAPAN, I've been living here for a long time. I'll be your Tokyo Travel Guide, taking you to the spots I love as well as showing you what to do all around Japan and maybe sometimes overseas. I'm also into Tech so you'll see a few videos about my drone and other cool toys I discover. In short, the channel is all about what I Love, Japan, Food, Travel, Tech and most likely coming FROM-TOKYO, my home.
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___ My Film Gear ___
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Day in the Life of a Japanese Hot Sauce Maker
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The hot sauce is made with an original blend of Premium Kanzuri chili paste aged 6 years for a deeper umami, locally grown Carolina Reaper Peppers for that extra fire and shoyu (Japanese soy sauce). The hot sauce crafting process is performed by local artisans so they can only craft about 1200 bottles at a time but this guarantees the utmost attention to detail and an unrivaled taste experience. The hot sauce will be released in limited batches, so get it while it's still available.
A day in the Life of Japanese Hot Sauce Maker in Myoko Niigata Japan. This is the working hours at a local Japanese hot sauce producer outside of Tokyo which shows the Japanese office culture for the area. He works at Kanzuri, a family-owned small batch producer of a one-of-a-kind fermented chili paste, also named Kanzuri, it’s original form dating back more than 400 years as the Niigata people carried it into battle as a way to supplement their nutrition and warm their bodies. Still undiscovered by much of the world, this spicy umami-rich ingredient is widely-known among culinary experts and chefs throughout Japan. And…Kentaro has been working tirelessly for this company for the last 9 years in sales, along with 18 other artisan and staff to make it all happen. And today is special, because I also get to introduce to all of you my first ever Japanese hot sauce made only in Japan at Kanzuri's Niigata small family owned factory.
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I'm from TOKYO JAPAN, I've been living here for a long time. I'll be your Tokyo Travel Guide, taking you to the spots I love as well as showing you what to do all around Japan and maybe sometimes overseas. I'm also into Tech so you'll see a few videos about my drone and other cool toys I discover. In short, the channel is all about what I Love, Japan, Food, Travel, Tech and most likely coming FROM-TOKYO, my home.
- Website
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@tokyo.zebra -
- Facebook:
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___ My Film Gear ___
(Affiliate Links Used - I may receive commission from products purchased)
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Day in the Life of a Japanese Home Builder
A day in the life of a Japanese construction worker building a house in Japan. Constructing Japanese homes in Tokyo can be a complicated process, so it's common for Japanese living in Tokyo and Japanese living in Japan to ask a professional home building company like like Daiwa House to help manage and construct their home. We follow Yuya from morning until evening and throughout his workday to show the Japanese working culture and construction culture in Japan. Construction workers in Japan have their own unique routines and process when building a house in Japan and this a peek into their daily lives in Tokyo. Japan is also ranked 4th in the world for having earthquakes so earthquake resistant building construction laws have been in place since 1924 and have been updated over the years, such as the shin-taishin standard, requiring that all buildings must be able to withstand a stage 6 seismic event on Japan’s 7-stage seismic scale.
Yuya is a Ni-Kyu Kenchikushi, a prefecture license certified second-class architect which allows him to manage small housing construction. A first class license would allow for larger construction projects such as olympic stadiums but would require passing a national qualifying exam available to four year university graduates with a minimum 2 years of practical building related experience, where only about 10% of the applicants are able to pass. Yuya has been working with the company for about 3 years now and his entire first year was spent training with 1000 other new grad employees who were all hired at the same time, in Japanese called Shinsotsu Saiyo. (新卒採用). In Japan, it’s typical for large companies to hire new grads in a batch usually in April to align with Japan’s standardized school schedule.
Daiwa House Industry
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I'm from TOKYO JAPAN, I've been living here for a long time. I'll be your Tokyo Travel Guide, taking you to the spots I love as well as showing you what to do all around Japan and maybe sometimes overseas. I'm also into Tech so you'll see a few videos about my drone and other cool toys I discover. In short, the channel is all about what I Love, Japan, Food, Travel, Tech and most likely coming FROM-TOKYO, my home.
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Behind the Counter at a local Japanese Poisonous Puffer Fish Fugu Restaurant
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Behind the counter at a family owned Japanese Fugu Puffer fish blowfish restaurant in Tokyo. This local Tokyo hidden gem is located at Sumiyoshi Ginza Shopping Street, just 3 minutes from Sumiyoshi station, you’ll find a family owned live fugu speciality restaurant Koshiji. Fugu also called puffer fish or blowfish is a luxury Japanese food dish most famously known for its poisonous organs that if eaten can easily lead to death, and why only licensed chefs are able to prepare and serve it in Japan. Today, I’m taking you behind the counter to show you how this deadly fish is served in Japan. Yamada san has been running his fugu restaurant for 45 years now, and at the age of 75, he’s slowly handing over the reins to his children and grandchildren. When he first started 45 years ago, the shop was much smaller, but became quite a popular spot for locals. Apparently, there are around 350 different kinds of Fugu but only 22 of them are permitted by the government for consumption and the shop prefer to serve live, Tiger Pufferfish, known as the king of fugu. To get the Fugu license, you must pass the written and hand’s on test after going through a lecture course held at the poison removal facility, with 2 year working experience prerequisite. Yamada san's grandson is finally scheduled to take the test this year, to help continue on the family business. Fugu itself is a white fish, which is a densely textured when raw so its cut transparently thin, but its soft and airy when cooked. It’s best eaten as fresh as possible as it quickly loses taste as time passes. A very unique and elegant Japanese dining experience when prepared by a skilled chef.
Koshiji Fugu Restaurant 活ふぐ料理 越路
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I'm from TOKYO JAPAN, I've been living here for a long time. I'll be your Tokyo Travel Guide, taking you to the spots I love as well as showing you what to do all around Japan and maybe sometimes overseas. I'm also into Tech so you'll see a few videos about my drone and other cool toys I discover. In short, the channel is all about what I Love, Japan, Food, Travel, Tech and most likely coming FROM-TOKYO, my home.
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Shocking Facts How Japanese Kids are Raised
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Raising Japanese children can be quite different compared to the rest of the world. Different Japanese customs and Japanese traditions lend to a different way a Japanese baby or Japanese child is raised. As Japanese kids grow, they are typically taught empathy, how to care about Japanese group harmony and to think about others. As a Japanese baby, most of their time is spent with their Japanese mother and they grow up in the same bedroom. In fact, many Japanese don't leave the house until after they get married. Japanese children are also taught to ride public transportation like ride a Japanese train or ride a Japanese bus in the middle of Tokyo or any other large Japanese city. These are just some of the examples in the video of how shockingly Japanese are raised differently from the rest of the world. Let me know in the comments how it relates to your country.
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___ Shocking Facts How Japanese Kids are Raised Timestamps ___
0:00 - Intro
1:44 - 1. Japanese Moms are Always with the Baby
2:44 - 2. Sleeping Arrangements
4:23 - 3. Taking a Bath with the Opposite Sex Parent
5:45 - 4. The Importance of Empathy
8:00 - 5. Disciplined by Groups
10:26 - 6. Kids Going to School Alone
11:37 - 7. Healthy School Food
14:35 - 8. Living with Parents After High School
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I'm from TOKYO JAPAN, I've been living here for a long time. I'll be your Tokyo Travel Guide, taking you to the spots I love as well as showing you what to do all around Japan and maybe sometimes overseas. I'm also into Tech so you'll see a few videos about my drone and other cool toys I discover. In short, the channel is all about what I Love, Japan, Food, Travel, Tech and most likely coming FROM-TOKYO, my home.
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Behind the Counter at a local Japanese Bento Shop
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This is a Japan behind the counter food tour of a local Japanese bento shop. For more than 40 years, Bento Kawano has been making delicious Japanese handmade bento lunches at the affordable price of 600yen. At this value and quality it’s no surprise everyday that the customer lunch lines wrap around the entire block. One important things about this Japanese bento shop is that they must be extra careful about food safety. Since Bentos are designed to be able to sit on the shelf for several hours without refrigeration, the food must always be fully cooked. Run by Japanese food craftsman, Inoue san, he changes the menu everyday so his customers have something to look forward to. He particularly enjoys analyzing the performance of his previous bentos and creating new ones to see how popular it will be, but ultimately he says that whatever bento he serves, he creates each one as if he’ll be sharing it with his loved ones. Interestingly, this Tokyo bento shop runs 4 rice cookers simultaneously throughout the entire day to keep up with the demand using a special hitomebore rice from Miyagi prefecture known for its exquisite taste especially when its cooled down. Even the rice at the shop was specifically selected by Inoue san. I hope you enjoy this Tokyo Hidden gem bento shop.
Bento Kawano
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___ For more info about me ___
I'm from TOKYO JAPAN, I've been living here for a long time. I'll be your Tokyo Travel Guide, taking you to the spots I love as well as showing you what to do all around Japan and maybe sometimes overseas. I'm also into Tech so you'll see a few videos about my drone and other cool toys I discover. In short, the channel is all about what I Love, Japan, Food, Travel, Tech and most likely coming FROM-TOKYO, my home.
- Website
- Instagram:
@paolofromtokyo -
@tokyo.zebra -
- Facebook:
- Twitter:
___ My Film Gear ___
(Affiliate Links Used - I may receive commission from products purchased)
- Main Camera
(USA Link)
(International)
- Main Wide Lens
(USA Link)
(International)
- Powered Mic
(USA Link)
(International)
- Mic
(USA Link)
(International)
- Portable TriPod
(USA Link)
(International)
- Gimbal
(USA Link)
(International)
- Drone (Original)
(USA Link)
(International)
- For a complete list of my gear:
Access to Music in video:
Behind the Counter at a Local Japanese Tempura Restaurant
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This Tokyo hidden gem is a Japanese family owned Edo style Tempura restaurant, named Tempura Mikaku, located in the backstreets of Roppongi, one of Tokyo’s busiest night spots. This Japanese food restaurant has been in business since 1931. Originally opened in Nihonbashi, it later relocated to Roppongi which is only a 3 minutes walk from exit 3 of Roppongi station. This hidden gem tempura restaurant also has a unique way of firing their tempura, with drumsticks. The owner and head chef, a former jazz drummer, is the one who started this. Apparently, regular chopsticks are much thinner and eventually break after so many washings, while drumsticks are made out of a hickory which is very strong and hard so it lasts much longer over time. This is a behind the counter view of what really happens at a Japanese cuisine tempura restaurant as they setup and prepare the meals.
Tempura Mikaku
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Map -
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___ Tokyo Zebra: My 2nd YouTube Channel ___
See My Life in Japan behind the scenes
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Questions about Japan or Japan Travel? Get answers and chat with my Discord Community
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___ Channel Support ___
Want to help SUPPORT my channel, buy me a BEER or Maiko and I DINNER? Thank you in advance!
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___ Business ___
Want me to feature your business in my video?
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For ADDRESS
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___ For more info about me ___
I'm from TOKYO JAPAN, I've been living here for a long time. I'll be your Tokyo Travel Guide, taking you to the spots I love as well as showing you what to do all around Japan and maybe sometimes overseas. I'm also into Tech so you'll see a few videos about my drone and other cool toys I discover. In short, the channel is all about what I Love, Japan, Food, Travel, Tech and most likely coming FROM-TOKYO, my home.
- Website
- Instagram:
@paolofromtokyo -
@tokyo.zebra -
- Facebook:
- Twitter:
___ My Film Gear ___
(Affiliate Links Used - I may receive commission from products purchased)
- Main Camera
(USA Link)
(International)
- Main Wide Lens
(USA Link)
(International)
- Powered Mic
(USA Link)
(International)
- Mic
(USA Link)
(International)
- Portable TriPod
(USA Link)
(International)
- Gimbal
(USA Link)
(International)
- Drone (Original)
(USA Link)
(International)
- For a complete list of my gear:
Access to Music in video:
Why Japanese Don't Like Foreigners Living in Japan
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10 Reasons Why Japanese Don't Like Foreigners Living in Japan. It’s probably fair to say that visiting Japan as a tourist compared to living and working in Japan is a very different experience. It’s no longer all about visiting cool sites and eating awesome food, Foreign residents quickly become part of the daily grind with every other Japanese person living here. And what a lot of foreigners don’t realize is there are quite a lot of unwritten rules when living in Japan in order to help keep it a pleasant society, until maybe it’s too late. The idea behind this video is to share some interesting unwritten rules I’ve personally come across to help anyone planning on living in Japan to avoid being thought of as a rude foreigner.
As always, these are general rules in Japan, nothing is absolute in this world, everyone is different and reactions from Japanese will vary on how sensitive they are to these rules. Some Japanese dislike this behavior quite a bit while some Japanese maybe okay with it. I am speaking in general terms. The point of this video is to help foreigners, who plan to live in Japan or maybe recently moved to Japan, understand what the regular Japanese culture and Japanese customs are so that they don't come off rude without knowing it. I hope this helps as a Japan guide. As always, let me know how it compares to your culture.
Get my Tokyo & Japan Merch and show your support!
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___ Tokyo Zebra: My 2nd YouTube Channel ___
See My Life in Japan behind the scenes
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Questions about Japan or Japan Travel? Get answers and chat with my Discord Community
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This video was sponsored by Bokksu
Shipping Update:
___ Why Japanese Don’t Like Foreigners Living in Japan Timestamps ___
0:00 - Intro
1:27 - 1. Working in Japan
2:35 - 2. Coming Back from Vacation
3:05 - 3. Greeting Your Neighbors
3:41 - 4. Visiting Homes
4:13 - 5. Grocery Shopping
5:44 - 6. Eating Manners
6:39 - 7. Owning a Dog
7:01 - 8. Wedding Gifts
7:37 - 9. Receiving Gifts
8:12 - 10. Funerals
___ Channel Support ___
Want to help SUPPORT my channel, buy me a BEER or Maiko and I DINNER? Thank you in advance!
- PayPal:
- Venmo: PaolofromTokyo (venmo.com/paolofromtokyo)
- Patreon:
- Bitcoin: 1AUZW1Emio4qtRiBir3EUDey1zi3ssoRsw
Join YouTube Channel Memberships
-
- Merch Store:
___ Help with Subtitles / Closed Captioning ___
-
___ Business ___
Want me to feature your business in my video?
business@tokyozebra.com
Want to send me stuff?
For ADDRESS
-
___ For more info about me ___
I'm from TOKYO JAPAN, I've been living here for a long time. I'll be your Tokyo Travel Guide, taking you to the spots I love as well as showing you what to do all around Japan and maybe sometimes overseas. I'm also into Tech so you'll see a few videos about my drone and other cool toys I discover. In short, the channel is all about what I Love, Japan, Food, Travel, Tech and most likely coming FROM-TOKYO, my home.
- Website
- Instagram:
@paolofromtokyo -
@tokyo.zebra -
- Facebook:
- Twitter:
___ My Film Gear ___
(Affiliate Links Used - I may receive commission from products purchased)
- Main Camera
(USA Link)
(International)
- Main Wide Lens
(USA Link)
(International)
- Powered Mic
(USA Link)
(International)
- Mic
(USA Link)
(International)
- Portable TriPod
(USA Link)
(International)
- Gimbal
(USA Link)
(International)
- Drone (Original)
(USA Link)
(International)
- For a complete list of my gear:
Access to Music in video: