21:08
高級魚ハモをご家庭で極上フライに！プロ直伝の捌き方・骨切りの全テクニック
15:01
Why Does Hard Clam Become Firm? – Simmer It and Put Umami Back into It!【English subtitles】
14:01
The key to determining freshness is not just the eyes | How to prepare and prepare black rockfish...
21:20
4 Dishes with Japanese Pufferfish Shirako (Grilled Shirako, Tempura, Oden and Shirako Sake)【Eng sub】
20:22