Uploaded December 2016 | Updated September 2026, 2 hours ago
Seafood market in Japan.
I visited the Hakodate Seafood market located on the island of Hokkaido in Japan. The market is huge and carries an enormous amount and variety of seafood. The types of seafood I was able to identify was crabs (kani) both King Crabs and Hairy Crabs, also scallops (hotate) , sea-snails, octopus (taco), mackerel, flounder, giant crab legs and squid can be seen in the video.
A variety of fish eggs can be seen - I identified herring roe (yellow in colour), salmon roe (ikura) and cod roe (mentaiko).
Look out for corn on the cob and cantaloupes (rockmelon) on sale.
Music Credit:
1. Credit: Music: http://www.purple -planet.com
2. Popcorn by Hot Butter
Produced with CyberLink PowerDirector 14
Seafood market in Japan.
I visited the Hakodate Seafood market located on the island of Hokkaido in Japan. The market is huge and carries an enormous amount and variety of seafood. The types of seafood I was able to identify was crabs (kani) both King Crabs and Hairy Crabs, also scallops (hotate) , sea-snails, octopus (taco), mackerel, flounder, giant crab legs and squid can be seen in the video.
A variety of fish eggs can be seen - I identified herring roe (yellow in colour), salmon roe (ikura) and cod roe (mentaiko).
Look out for corn on the cob and cantaloupes (rockmelon) on sale.
Music Credit:
1. Credit: Music: http://www.purple -planet.com
2. Popcorn by Hot Butter
Produced with CyberLink PowerDirector 14

![Melbourne Australia Day Trip
Daytrip to Melbourne CBD, Federation Square, Southbank, Yarra River, Tennis precinct, Olympic boulevard and MCG precinct in summer.
Melbourne is the capital and most-populous city of the Australian state of Victoria, and the second-most populous city in both Australia and Oceania. Its name generally refers to a 9,993 km2 (3,858 sq mi) metropolitan area known as Greater Melbourne. The city occupies much of the northern and eastern coastlines of Port Phillip Bay and spreads into the Mornington Peninsula and the hinterlands towards the Yarra Valley and the Dandenong and Macedon Ranges. It has a population over 5 million (19% of the population of Australia, as per 2020), mostly residing to the east side of the city centre, and its inhabitants are commonly referred to as Melburnians.
Music Credit:
Track: Lotus — Ason ID [Audio Library Release]
Music provided by Audio Library Plus
Watch: https://youtu.be/d4C5OV9hFXY
Free Download / Stream: https://alplus.io/lotus Melbourne Australia Day Trip](https://i.ytimg.com/vi/jQtKK-ysesQ/mqdefault.jpg)

![Eating Kobe Beef in Kobe
Eating Kobe Beef in Kobe.
Kobe Beef is distinguished as a tender, flavorful meat that is well marbled with fat. It is produced from pedigreed Tajima breed cattle which were born and slaughtered in Hyogo Prefecture. Once slaughtered the meat must pass a series of requirements and only the highest grades of meat with exceptionally high levels of fat marbling earn the Kobe Beef label, which is a strictly-guarded trademark.
Kobe Beef is usually served as steaks, shabu shabu (thin slices of meat quickly boiled in a broth) or sukiyaki (meat slices simmered in a hot pot). One of the best ways to enjoy Kobe Beef is at a teppanyaki restaurant, where a chef grills the meat on an iron plate in front of his guests. Prices vary on the establishment, but you can expect to pay a few thousand yen per hundred grams of beef, while a full meal at a teppanyaki restaurant typically costs between 8,000 and 30,000 yen per person.
Kobe Beef is a prized Japanese delicacy and probably the most widely-known regional specialty food in Japan. It is one of several breeds of Wagyu, or Japanese cattle, which are bred throughout the country and often associated with the area where they are raised. While Kobe Beef is probably the best known type of wagyu outside of Japan, there are many other breeds, such as Matsuzaka and Yonezawa Beef, that are equally or even more famous among Japanese gourmets.
Kobe beef (神戸ビーフ? Kōbe bīfu) (KO-BEH) refers to beef from the Tajima strain of Wagyu cattle, raised in Japans Hyogo Prefecture according to rules as set out by the Kobe Beef Marketing and Distribution Promotion Association.[1] The meat is a delicacy renowned for its flavor, tenderness, and fatty, well-marbled texture. Kobe beef can be prepared as steak, sukiyaki, shabu shabu, sashimi, and teppanyaki. Kobe beef is generally considered one of the three top brands (known as Sandai Wagyuu, the three big beefs), along with Matsusaka beef and Ōmi beef or Yonezawa beef.
Kobe beef is also called Kobe niku (神戸肉?, Kobe meat), Kobe-gyu (神戸牛?) or Kobe-ushi (神戸牛?, Kobe cattle) in Japanese.
Produced with CyberLink PowerDirector 14 Eating Kobe Beef in Kobe](https://i.ytimg.com/vi/jfW3CDIaAaE/mqdefault.jpg)






