コンテンツ種別写真動画複数枚｢#PR｣つき投稿 関連投稿国 指定なし日本 香港 大韓民国 関連都道府県 指定なし 並び替え投稿日順 ライク数順 コメント数順 エンゲージメント率順 ×アカウント未登録では最新の動画100件のみ閲覧可能です。My important routine ,visit culinary high school where I graduated. I’ve been a special teacher for 9years!!!! We not only taught cooking skills, but also the importance of business planning and branding ,also discussed the compost machine process we have been working on for the past 4 years to convert food scraps into liquid fertilizer, and the results of harvesting vegetables from their fields using the liquid fertilizer. I present my 18 trophys to my alma mater I believe they will find some hope😁😁🏆🎖️🏆🎖️ 母校で講師をやらせていただいてから9年目になりました！ 起業における資金調達や今からやっといたほうがいいことをアドバイスすることを大切にしています。 学校とタッグを組みスタートさせた実習と食堂ででた生ゴミを液肥にする取り組みも4年目になり統計10t近くの生ゴミ削減成果となり嬉しいです🤝👍2025/04/19に公開- 指定なし1.85%2,59920@guessjeans COMPOUND INDIO ,CA 2025 by @nicolaimarciano @verdy @sh.ohei 👖 ✈️🌴🥑🍔2025/04/17に公開- 指定なし0.01%-17Congratulations on the opening of Kith Osaka! I feel that the great thing about the Kith team is the strong bond of the Kith family. Behind the story of kith ,Ronnie san and Matano san have been working together for over 17 years, and some of the staff members have been working together for over 10 years. I also respect their attitude of taking good care of their fans. Our team été truly grateful to have had the opportunity to work together to create a work of quality and passion ,masterpieces. Our connection Kith family and Matano san began with a mutual friend Poggy san, and through the Disney 100th anniversary project, the triple collaboration, and dinner at the Hamptons, we were able to create a satisfying work together, which I treasure memories:) I was honored to be able to attend the very important friends and family dinner and the party for kith the Osaka opening . Everything outstanding level! Congratulations again for one of the most beautiful souls @kith by @ronniefieg @junyamatano 👏👏👏👏2025/04/09に公開- 指定なし0.01%-11Firefly squids and Hanasansho (Sansho buds) risotto Firefly squids might carry a parasite in their innards, so for the diners' safety, we need to cook properly, but at the same timing, if we overcook, the meat would be very tough. In été, we remove two eyes, cartilage, a beak of each firefly squids then separate tentacles from the body and cook differently. We cook innards well and make the sauce, then sear the meat lightly and keep the soft texture. 生のホタルイカの内臓には皮膚疾患や腸閉塞を起こす寄生虫、旋尾線虫（せんびせんちゅう）幼虫がいる可能性があります。冷凍または加熱処理で未然に防ぐことができます。(冷凍でも-30℃以下の冷凍で4日間、または-35℃で15時間、-40℃で40分冷凍すれば死滅するといわれています⚠️) でも火を通しすぎてしまうと身が硬くなってしまいます。 そこで我々はホタルイカの目二箇所、軟骨、口を取り除いた後、内臓(ゲソ)と身を分けてそれぞれで火入れを変えています。内臓はしっかり火を入れ、ソースに、身はソフトに仕上げています、大変だけども大切な工程です。 沖漬けにするならば必ず一回冷凍したものを、また踊り食いにはこういったリスクがあることを把握するのが大切です。2025/04/09に公開- 指定なし0.0%-6Green caviar Hana Sansho in season . Limited season has come for hana sansho , which have an intense spiciness than the leaves, but are milder than the pods. They are also lovely to look at, populating delicate branches with a profuse display of bright green, tiny flowers.💚💚💚🌿🌿🌿🍃🍃🍃2025/04/05に公開- 指定なし0.0%-23月28日（金）に東京ドームで行われた開幕戦セレモニー[NIKE DAY 2025]で @yomiuri.giants と @niketokyo のプロジェクト #KARADAKARA (カラダカラ) プロジェクトのロールモデルとしてファーストピッチをやらせていただきました。 イモトアヤコさん、 田中美羽選手 ありがとうございました🙇 また野球未経験の私に指導してくださった @nozomi.nagasaki さん、ご紹介くださった @takashipom さん、ありがとうございました！ 猛特訓しましたが、、ワンバンしました。すいません🙇 @niketokyo @yomiuri.giants 貴重な経験をありがとうございました。2025/03/31に公開- 指定なしhttps://www.instagram.com/explore/tags/KARADAKARA#KARADAKARA0.01%-13読売巨人軍 @yomiuri.giants とナイキジャパン @niketokyo が協同し、特定非営利活動法人日本NPOセンターの協力で実施されるスポーツを通じて子どもたちをサポートする助成プログラム「KARADAKARA(カラダカラ)」に賛同しロールモデルとして参加させていただきました。 去年スポーツ庁が実施した調査によると、1週間のすべての運動時間が60分未満の小学生の割合は、男の子の9.1%に対し、女の子は16%、中学生では男の子の9.7%に対し、女の子は21.8%に上がります。 わたしは小学校の時、貧血体質で食欲もなく、不眠がちで、よく朝礼で倒れて保健室で休みがちでした。(全く勉強せず、大好きなゲームばっかりやってました🤖)そこから中学でテニス部に友人きっかけで入部し心身共に劇的に改善し、また運動を通して目上の方との接し方を若い段階から学ぶこともでき、その時に培ったことが料理の修行時代から今に至るまできた鋼の精神を持つことができたと断言できます。 わたしは、運動音痴で身体も硬いですが、”練習をすれば前進し、習得する”プロセスは自身の心身成長の上で大切なことなのでこれからも仲間たちと運動続けていきます💃💃撮影の時に受験きっかけに習っていたスポーツをやめていた子どもたちにインタビューして一緒にいい汗流しました🏸とても素敵な方でしたひとみさん！ありがとうございました、バトミントンまたしましょう❗️😄 フルバージョンは @yomiuri.giants ホームページになります🙇2025/03/31に公開- 指定なし0.0%-5Created an Okinawa-inspired menu for 100 people 🥭 ☀️2025/03/31に公開- 指定なし0.01%-9étéのスタッフに辛いものが好きな子がいるので、スタッフと賄いを食べる時スパイシーな一品をよくみんなでつくります。 料理のアクセントにも使用してるこのiHerbで購入しているハリッサは辛さの中にニンニクや赤ピーマンの旨みのバランスが素晴らしく、パスタに入れたり魚介のカルパッチョのソースに入れても美味しいです。 今iHerbでは iHerb さくらキャンペーンを実施しており、4月2日まで20%オフになるみたいなので、 私が紹介した商品含めて、是非試してみてください。 写真は鰹のカルパッチョです。ハリッサに加えてヘーゼルナッツオイルもかけています。 コード：JPSAKURA25 期間：〜4月2日(水) 23:59まで 条件：サイト全体20%オフ / 回数制限なし さらに、4月25日（金）まで特別なハッシュタグキャンペーン開催中です。#春のわたしのイチオシiHerb とつけてiHerbのお気に入りアイテムを投 稿すると、抽選でiHerbクレジットがもらえます。 詳細は @iherbjapanese をチェックしてもらえたらです。 #PR #iherb #iherbjapan #アイハーブ #iHerbさくらキャンペーン #春のわたしのイチオシiHerb #iHerb購入品2025/03/26に公開- 指定なしhttps://www.instagram.com/explore/tags/春のわたしのイチオシiHerb#春のわたしのイチオシiHerbhttps://www.instagram.com/explore/tags/PR#PRhttps://www.instagram.com/explore/tags/iherb#iherbhttps://www.instagram.com/explore/tags/iherbjapan#iherbjapanhttps://www.instagram.com/explore/tags/アイハーブ#アイハーブhttps://www.instagram.com/explore/tags/iHerbさくらキャンペーン#iHerbさくらキャンペーンhttps://www.instagram.com/explore/tags/iHerb購入品#iHerb購入品0.0%-0Web @brutusmag の連載 #夏子の部屋 は2017年頃から認知症の取材を続けているフォトジャーナリスト・松村和彦さんです。 認知症の人や家族、彼らを支える人たちのありのままの日常を、心の機微を、誠実に切り取り、像として写真に収めた松村さんの作品を観た時、私は長い間忘れていた自分の祖父や亡くなった父親のことが一気にフラッシュバックしました。 正直、20代の私は自分の仕事における目標以外を考えたことはありませんでした。 身内に介護が必要になるかもしれない。認知症になるかもしれない。日本では2025年に約470万人が認知症になると見込まれており、認知症を正しく理解していない人も多く、いまだ偏見があります。少子高齢化が進む日本で、老いをどう捉え、向き合っていくべきかをお話し伺ったのでより多くの方にみていただけたらと願っています。 今回は前編、後編にわかれています。 Web @brutusmag's serial #Natsuko's Room is photojournalist Kazuhiko Matsumura, who has been covering dementia since around 2017. When I saw Matsumura's work, which faithfully captures the everyday life of people with dementia, their families, and those who support them, the subtleties of their hearts, and captures them as images, I had a flashback to my own father and grandfather, whom I had long forgotten. To be honest, in my twenties, I worked hard and never thought about anything other than my own goals in my work. My relatives might need care. My family members might need nursing care, or I might get dementia. In Japan, about 4.7 million people are expected to suffer from dementia by 2025, and many people do not have a proper understanding of the disease and still have prejudice against it. I hope many people will watch our talk on how we should view and face aging in Japan, where the birthrate is declining and the population is aging.2025/03/26に公開- 指定なしhttps://www.instagram.com/explore/tags/夏子の部屋#夏子の部屋https://www.instagram.com/explore/tags/Natsuko#Natsuko0.0%-1“Happy Opening Day “Japanese fruits tarts by été for @dodgers @cubs ⚾️🔵🔴2025/03/18に公開- 指定なし5.09%7,14140Visited Umi budou (sea grapes) farm in Okinawa . I didn’t know about Cultivation process of umi budou,luckily I got chance to visit there to know:) Planting mother algae (seeds and seedlings) in nets Cultivate for 30 to 40 days while adjusting the amount of water and lighting ,Pick the grown umi budou one by one. Wash and cure in a curing tank After curing for 5 to 7 days, the grapes are dehydrated, packed, and shipped. Susceptible to water temperature and osmotic pressure, the clusters will shrivel at temperatures below 59°F. Because increasing the sun's illumination causes weeds called caissons to grow in the water and hinder the growth of sea grapes, measures to reduce illumination from the sun with black netting are also needed . I really impressed ladies were checking Sea grapes carefully many hours,What a concentrated work. Like a green caviar there .2025/03/17に公開Okinawa, Japan 日本 沖縄県0.01%-21Sake “Nichi Nichi” with “Transparent and refined umami and lingering aftertaste” made in a brewery under perfect hygiene control by Hidehiko Matsumoto @hidehiko_sake Mr. Matsumoto was involved in sake brewing at the long-established Matsumoto Sake founded in 1791, and was selected as the toji (master chief brewer) at the young age of 28. Since then, he has drastically changed the traditional way of sake brewing, introducing sake such as “Sawaya-Matsumoto” “Shuhari”which has gained popularity among a wide range of people (I was also a fan), and in 2021, he established his own sake brewery, Nichi Nichi Shuzo. @nichinichi_sake The main characteristic of the Nichi Nichi series is that the ingredients are brewed using only rice and water, from natural lactic acid bacteria fermentation, and brewed by hand according to the rice production area, while water from Kyoto’s underground streams is used. It expresses the umami of rice fermentation by taking advantage of the characteristics of water, which brings out the full flavor of the ingredients. The flavor is based on a highly penetrating umami and a beautiful aftertaste, and the characteristics of the rice, which change depending on the weather conditions of the year, are used to create a unique “Nichi Nichi” flavor under perfect control. My favorite and the best sake ,so I visited finally :) (Also coolest sound system there too )2025/02/12に公開- 指定なし0.0%-6Gradation of Diamonds 💎2025/01/28に公開- 指定なし0.01%-20Repost from @50bestdiscovery by @theworlds50best . Discover all of 50 Best TasteHunter Keisui's (@keisui) top Tokyo dining spots below: "Tokyo is a city that truly has it all. Whether you stumble into a random restaurant and discover the best izakaya, enjoy a bowl of midnight ramen, or indulge in world-class fine dining, the city caters to every craving. As a local in the city, here are just 10 of my favourite spots!" Ete, an innovative French restaurant - With a creation and passion for cooking that is on another level, this is the restaurant of chef Shoji Natsuko, winner of Asia's Best Female Chef 2022. @natsuko.ete Thank you @50bestdiscovery @theworlds50best @keisui 🫂🤝2025/01/26に公開- 指定なし0.0%-23days in Paris Thank you team @louisvuitton @joopiterofficial2025/01/26に公開- 指定なし0.0%-7@ete.restaurant X Girl’s Don’t Cry のバレンタインコレクションがété 10th anniversary special edition で登場します🍫❤️🤝 1/24(金) 15:00発売です🙇2025/01/20に公開- 指定なし0.01%-15Which do you think sounds better? Actually We couldn’t decide .but 2nd one has the correct sound wavelength . Grandmaster Yoshinori Shimatani said .He is the fourth generation,preserving this technique with his craftsmens in Himi ,Toyama . @syouryu.official In 538 AD, along with Buddhism, the bronze bell, known as “orin,” was transmitted from the Chinese mainland to the Korean Peninsula and eventually to Japan. Initially used simply as a musical instrument, around 1100 AD, as Buddhism spread among the common people, monks and craftsmen exchanged ideas and experimented to create a more pleasing tone for the orin, resulting in various changes in its shape and thickness, leading to Japan’s unique evolution of the instrument . Now, the orin is indispensable in Buddhist ceremonies, serving to calm the mind and focus prayers. Shoryu orins are made by a forging technique in which brass is beaten and annealed repeatedly. The “striking” is done with one of more than 100 hammers according to the purpose. One-of-a-kind of orin is created by a reliable technique that draws on experience and a delicate sensitivity that transcends the five senses.2025/01/16に公開Himi-Shi 日本 富山県0.01%-8Never seen like this qualities. Even if cut with a knife, the squid is still alive , and amazingly Sophisticated tastes there . Had Unforgettable moments here in Himi,Toyama .2025/01/16に公開- 指定なし0.01%-8Im here in extremely cold place Himi ,Toyama from the tropical Maldives . This tourism hosted by @sushi.shunji @ayapan0528 and one of the best Japanese culinary magazine @team_trippa 料理通信.joined with @chezcalvert of @sezannetokyo , @nichinichi_sake . Himi Kanburi, the King of Toyama Bay come with the winter thunderstorm (amberjack oki, briokoshi) starting in December, and the fishing season is at its peak during the winter. Yellowtail is also known as an auspicious fish for success in life, as its name changes with its growth. In Himi City, Mojako → tsubaiso → kozukura → hukuragi → gando →buri. In addition, global warming has affected fishing. Yellowtail spawn in southern Kyushu. Their young migrate north to the southern part of Hokkaido, where they feed on the abundant food in the northern sea. The yellowtail of this season is called “cold yellowtail” and is said to be the most fatty and tasty. The limit of high water temperature for yellowtail is 23℃. Yellowtail that come north to the Shakotan Peninsula in July migrate further to the Sea of Okhotsk. This means that yellowtail with fatty fish that have started to migrate south in autumn can now be caught in the sea north of Ishikawa.2025/01/13に公開Himi-Shi 日本 富山県0.0%-4<前へ12345...16>次へ×インフルエンサーコンテンツCSVダウンロードフォロワー総数、フォロワー増減数、エンゲージメント数、エンゲージメント率ダウンロード※ データには投稿ID, キャプション, LIKE数, コメント数の他、投稿日, 投稿URL, Reel再生数, Reel動画尺, スクリーンネーム, 名前, 自己紹介, フォロワー数, ユーザーURLが含まれます。 コンテンツをCSVでダウンロード
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