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Tokyofoodcast: Making Funazushi

In April, Et-chan and I returned to Shiga Prefecture to tour Lake Biwa with some friends in pursuit of this amazing local food tradition. We were amazed to watch our hostess, the Okami at Kitashina, show us how she prepares the local carp for a three-year-long fermentation nap in a vat layered with rice. More on funazushi: Funazushi in Shiga: The origin of sushi http://tokyofoodcast.com/index.php/et-chan/funazushi-in-shiga-the-origin-of-sushi/207/ Tokyofoodcast on the Trail of Funazushi http://tokyofoodcast.com/index.php/et-chan/tokyofoodcast-on-the-trail-of-funazushi/1192/ Funazushi 101 http://tokyofoodcast.com/index.php/et-chan/funazushi-101/1267/ Dishes from Japans biggest lake http://tokyofoodcast.com/index.php/et-chan/dishes-from-japans-biggest-lake/1294/

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Tokyofoodcast: Making Funazushi

  • Views 345 - June, 2009
  • Translations 1