Thank you for watching, everyone!

This time we talked to Mr. Kenjiro Kanemoto, the fifth generation of "Nodaiwa"!
What is the secret of grilling beautiful kamabayaki without burning?
What is the reason why the restaurant is closed on the day of the Ox?
What is the difference between natural and cultured fish?
We heard many valuable things from him!

Please take a look.
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00:00 About Nodaiwa
00:40 96 year old active eel craftsman! The secret of not burning the eel is in the fan!
05:40 How to cook a welldone eel?
07:19 What is the difference between farmed and wild eel?
09:20 Why don't you open a restaurant on the day of the Ox?
12:34 Thoughts
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#mashuhiro Yamamoto #masuhiro #eel #nodaiwa #kabayaki #eel #eel #uchiwa #eel #uchiwa
#Iikura #nodaiwa

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