Japan vs. America: What’s for School Lunch?
🎥: https://youtu.be/Xw-99XMJ2ig
Ever wondered what kids in Japan eat for lunch compared to students in the U.S.? 👀🇯🇵🇺🇸 We’re breaking down a typical Japanese and American school lunch to see how they stack up—from what’s on the tray to how the meal comes together! Watch now on YouTube!
#japanesefood #americanfood #schoollunch
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Thursday, 3 September 2026
New video by Tasty on YouTube
Japanese vs American School Lunch
Watch "What we're cooking this week" here 🧑🍳 → https://www.youtube.com/playlist?list=PL8zglt-LDl-h-ACQN_TqZ_oFsG7r4kfPz 0:00 Comparing US vs. Japan School Lunches 0:41 What's in a Traditional Japanese School Lunch? 1:11 How Lunch is Served in Japanese Classrooms 1:33 The Lunch Rules: Milk and Finishing Your Plate 1:58 School Cleaning and Post-Lunch Rituals 2:29 Cultural Differences in School Life 3:52 Recreating Japanese School Lunch (Niku Jaga Recipe) 4:14 Cooking Hack: Making a Paper Lid (Otoshi-buta) 5:10 Stir-Frying and Stewing the Vegetables 6:08 Adding the Beef and Removing Impurities 7:17 Seasoning with the "Sachi-su-se-so" Method 8:30 Tasting the Finished School Lunch 9:03 What is a Japanese Bento? 9:55 Creating a "Character Bento" (Sea Creature Theme) 11:11 Final Comparison: Packed Lunch Edition What’s the difference between a typical Japanese school lunch and an American school lunch? 🍱🇯🇵🇺🇸 We’re putting them side by side to see what students are eating, how their meals are served, and which lunch you’d be most excited to dig into! Watch celebrity "Sneaky Snacks" here 🤫 → https://www.youtube.com/playlist?list=PL8zglt-LDl-hKAYxUBJ8WiUk5MeuDzf1d Watch "Tasty 101" here 🍎 → https://www.youtube.com/show/VLPL8zglt-LDl-g6B-VumB3Hv_8EhVFrEVOn?sbp=QAE%3D Tasty defines how the internet cooks. Powered by the largest food audience in the world, we spot what’s next and turn it into recipes millions actually make. From viral food trends and challenges to back-to-basics cooking tips, we're the food destination for every cook. Subscribe here: @buzzfeedtasty Find all our Tasty recipes and what's new on → https://tasty.co/ Download our Tasty App to save and follow along when cooking! → https://ift.tt/pgKAc31 Credits: Featuring: Rie McClenny Executive Producer: Brent Bennett Supervising Producer: Karina Bagoumian Producer: Joelle Park Executive Culinary Producer: Raquel Alessi, Kelly Paige Culinary Producer: Jillian Cantwell Head of Tasty, Video: Brian Moreno Production Manager: Taiwo Ellis, Sophia Desmarais Resourcing Solutions Manager: Daniel Watkins Resourcing Solutions Supervisor: Derek Benig Editor: Shlok Rawat, Krisselle Tauro Assistant Editor: Sean McOmber Director of Production Operations: Avery Kotzur Post Production Manager: Shoumyoroop Ghoshal Post Production Supervisor: Jill Chipley Senior Post Production Coordinator: Sanaya Thadani Post Production Coordinator: Chanin Russo Post Production Coordinator: Hiral Bhatt Post Production Coordinator: Tanaya Gore Art Director/ Sr. Graphic Designer: Sakshi Parmar Graphic DesignerAssociate Art Director/Graphic Designer: Ishan Borah Social Media Strategist: Lucy Kellison
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Watch "What we're cooking this week" here 🧑🍳 → https://www.youtube.com/playlist?list=PL8zglt-LDl-h-ACQN_TqZ_oFsG7r4kfPz 0:00 Comparing US vs. Japan School Lunches 0:41 What's in a Traditional Japanese School Lunch? 1:11 How Lunch is Served in Japanese Classrooms 1:33 The Lunch Rules: Milk and Finishing Your Plate 1:58 School Cleaning and Post-Lunch Rituals 2:29 Cultural Differences in School Life 3:52 Recreating Japanese School Lunch (Niku Jaga Recipe) 4:14 Cooking Hack: Making a Paper Lid (Otoshi-buta) 5:10 Stir-Frying and Stewing the Vegetables 6:08 Adding the Beef and Removing Impurities 7:17 Seasoning with the "Sachi-su-se-so" Method 8:30 Tasting the Finished School Lunch 9:03 What is a Japanese Bento? 9:55 Creating a "Character Bento" (Sea Creature Theme) 11:11 Final Comparison: Packed Lunch Edition What’s the difference between a typical Japanese school lunch and an American school lunch? 🍱🇯🇵🇺🇸 We’re putting them side by side to see what students are eating, how their meals are served, and which lunch you’d be most excited to dig into! Watch celebrity "Sneaky Snacks" here 🤫 → https://www.youtube.com/playlist?list=PL8zglt-LDl-hKAYxUBJ8WiUk5MeuDzf1d Watch "Tasty 101" here 🍎 → https://www.youtube.com/show/VLPL8zglt-LDl-g6B-VumB3Hv_8EhVFrEVOn?sbp=QAE%3D Tasty defines how the internet cooks. Powered by the largest food audience in the world, we spot what’s next and turn it into recipes millions actually make. From viral food trends and challenges to back-to-basics cooking tips, we're the food destination for every cook. Subscribe here: @buzzfeedtasty Find all our Tasty recipes and what's new on → https://tasty.co/ Download our Tasty App to save and follow along when cooking! → https://ift.tt/pgKAc31 Credits: Featuring: Rie McClenny Executive Producer: Brent Bennett Supervising Producer: Karina Bagoumian Producer: Joelle Park Executive Culinary Producer: Raquel Alessi, Kelly Paige Culinary Producer: Jillian Cantwell Head of Tasty, Video: Brian Moreno Production Manager: Taiwo Ellis, Sophia Desmarais Resourcing Solutions Manager: Daniel Watkins Resourcing Solutions Supervisor: Derek Benig Editor: Shlok Rawat, Krisselle Tauro Assistant Editor: Sean McOmber Director of Production Operations: Avery Kotzur Post Production Manager: Shoumyoroop Ghoshal Post Production Supervisor: Jill Chipley Senior Post Production Coordinator: Sanaya Thadani Post Production Coordinator: Chanin Russo Post Production Coordinator: Hiral Bhatt Post Production Coordinator: Tanaya Gore Art Director/ Sr. Graphic Designer: Sakshi Parmar Graphic DesignerAssociate Art Director/Graphic Designer: Ishan Borah Social Media Strategist: Lucy Kellison
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New video by Tasty on YouTube
Honey Garlic Chicken Nuggets
📝: https://ift.tt/DzLHFO8 Honey Garlic Chicken Nuggets by @brandongouveia 🍯✨ Crispy, golden chicken nuggets get a delicious upgrade with a sweet and savory honey garlic butter sauce! Ingredients- Nuggets: - 1½ pounds boneless, skinless chicken breast, cut into 1-inch pieces - ½ tablespoon smoked paprika - 22 teaspoons onion powder - 2 teaspoons garlic powder - 2 teaspoons kosher salt - 2 teaspoons black pepper - 1 teaspoon garlic salt with parsley - 1 teaspoon chili powder - 1 teaspoon chicken bouillon powder Honey-Garlic Sauce: - 8 tablespoons unsalted butter - ⅓ cup honey - 5 garlic cloves, minced - 3 tablespoons soy sauce Dry Batter Mix: - ½ cup all-purpose flour - ½ cup cornstarch - 1 tablespoon smoked paprika - 1 tablespoon onion powder - 1 tablespoon garlic powder Wet Dredge Batter: - 1 large egg - 1 cup cold water - ½ cup all-purpose flour - ½ cup cornstarch - 1 tablespoon baking powder - 1 tablespoon chicken bouillon powder - ½ tablespoon smoked paprika - ½ tablespoon onion powder - ½ tablespoon garlic powder - 1 teaspoon kosher salt Additional Ingredients: - Vegetable oil, for frying - Chopped fresh cilantro, for garnish #honey #garlic #chickennuggets
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📝: https://ift.tt/DzLHFO8 Honey Garlic Chicken Nuggets by @brandongouveia 🍯✨ Crispy, golden chicken nuggets get a delicious upgrade with a sweet and savory honey garlic butter sauce! Ingredients- Nuggets: - 1½ pounds boneless, skinless chicken breast, cut into 1-inch pieces - ½ tablespoon smoked paprika - 22 teaspoons onion powder - 2 teaspoons garlic powder - 2 teaspoons kosher salt - 2 teaspoons black pepper - 1 teaspoon garlic salt with parsley - 1 teaspoon chili powder - 1 teaspoon chicken bouillon powder Honey-Garlic Sauce: - 8 tablespoons unsalted butter - ⅓ cup honey - 5 garlic cloves, minced - 3 tablespoons soy sauce Dry Batter Mix: - ½ cup all-purpose flour - ½ cup cornstarch - 1 tablespoon smoked paprika - 1 tablespoon onion powder - 1 tablespoon garlic powder Wet Dredge Batter: - 1 large egg - 1 cup cold water - ½ cup all-purpose flour - ½ cup cornstarch - 1 tablespoon baking powder - 1 tablespoon chicken bouillon powder - ½ tablespoon smoked paprika - ½ tablespoon onion powder - ½ tablespoon garlic powder - 1 teaspoon kosher salt Additional Ingredients: - Vegetable oil, for frying - Chopped fresh cilantro, for garnish #honey #garlic #chickennuggets
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Wednesday, 2 September 2026
New video by Tasty on YouTube
Corn Dog Pancakes
📝: https://ift.tt/O25gAmB Bring the state fair straight to your kitchen with Corn Dog Pancakes! 🌽🥞🌭 Juicy hot dogs wrapped in fluffy pancakes put a fun twist on a classic fair favorite. #corndogs #pancakes #statefair
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📝: https://ift.tt/O25gAmB Bring the state fair straight to your kitchen with Corn Dog Pancakes! 🌽🥞🌭 Juicy hot dogs wrapped in fluffy pancakes put a fun twist on a classic fair favorite. #corndogs #pancakes #statefair
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New video by Tastemade on YouTube
Start Your Morning with This Waffle! #breakfast #cooking #waffle
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_______________________________________________________ Subscribe to Tastemade: https://bit.ly/3PSFkYm JOIN us at Tastemade+: https://ift.tt/3ladgVn LIKE us on Facebook: https://bit.ly/3Bs9oG6 FOLLOW us on Instagram: https://bit.ly/3vzyq2b FIND us on Snapchat Discover: https://bit.ly/3SgEbLQ
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Tuesday, 1 September 2026
New video by Tastemade on YouTube
How To Grill Perfect Steak, BBQ Chicken & More | Jamie Oliver’s Ultimate BBQ
Upgrade your outdoor cooking with Jamie Oliver! In this episode, Jamie shows you how to fire up the barbecue and transform simple ingredients into mind-blowing feasts. From mastering cooked-to-perfection sirloin steaks to elevating a chicken Caesar salad with wood smoke and grilling a whole fish over an authentic ratatouille, Jamie proves outdoor cooking is so much more than basic burgers. Whether you’re using charcoal, gas, or an electric grill, these clever shortcuts, flavor-packed marinades, and expert techniques will give you unbelievable results every single time. EPISODE RECIPES: • Perfect Sirloin Steak 3 Ways: Cooked rare, medium-rare, and medium using internal temp hacks, paired with charred asparagus, radishes, and a sweet ginger-lime dressing. • Jamie's BBQ Chicken Caesar Salad: Flattened whole roast chicken cooked right over bread croutons to catch the flavorful drippings, served with charred cabbage, sprouts, and a lemony yogurt Caesar dressing. • Sizzling Lamb Lollipops: Crisp lamb chops dipped in tangy whipped feta and a spiced pistachio crust—made on an electric grill. • Oaxacan Chorizo Tlayudas: Special guest fire-chefs Sam & Shauna make Mexican-style flatbread pizzas topped with fresh homemade chorizo, refried beans, and charred veggies. • Whole Fish & Sunshine Ratatouille: Herb-shielded sea bream cooked indirect over coals alongside a rich, fire-roasted aubergine and tomato stew. JAMIE'S TOP BBQ HACKS: 1. The Thermometer Rule: Take the guesswork out of steak! Aim for 47°C for rare, 52°C for medium-rare, and 58°C for medium. 2. Flavor-Catcher Croutons: Roast your chicken on the cool side of the grill directly over thick slices of bread to turn all those delicious drippings into the ultimate croutons. 3. Herb Shielding: Place delicate whole fish on a bed of damp herbs or wet paper to protect the skin from burning while infusing maximum smoky flavor. 📢 LIKE, COMMENT, and SUBSCRIBE for more ultimate Jamie Oliver recipes! Which dish are you trying first on the grill? Let us know in the comments below! 👇 #JamieOliver #Barbecue #GrillingHacks #BBQRecipes #Steak #OutdoorCooking _______________________________________________________ Subscribe to Tastemade: https://bit.ly/3PSFkYm JOIN us at Tastemade+: https://ift.tt/Ss0O1QM LIKE us on Facebook: https://bit.ly/3Bs9oG6 FOLLOW us on Instagram: https://bit.ly/3vzyq2b FIND us on Snapchat Discover: https://bit.ly/3SgEbLQ
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Upgrade your outdoor cooking with Jamie Oliver! In this episode, Jamie shows you how to fire up the barbecue and transform simple ingredients into mind-blowing feasts. From mastering cooked-to-perfection sirloin steaks to elevating a chicken Caesar salad with wood smoke and grilling a whole fish over an authentic ratatouille, Jamie proves outdoor cooking is so much more than basic burgers. Whether you’re using charcoal, gas, or an electric grill, these clever shortcuts, flavor-packed marinades, and expert techniques will give you unbelievable results every single time. EPISODE RECIPES: • Perfect Sirloin Steak 3 Ways: Cooked rare, medium-rare, and medium using internal temp hacks, paired with charred asparagus, radishes, and a sweet ginger-lime dressing. • Jamie's BBQ Chicken Caesar Salad: Flattened whole roast chicken cooked right over bread croutons to catch the flavorful drippings, served with charred cabbage, sprouts, and a lemony yogurt Caesar dressing. • Sizzling Lamb Lollipops: Crisp lamb chops dipped in tangy whipped feta and a spiced pistachio crust—made on an electric grill. • Oaxacan Chorizo Tlayudas: Special guest fire-chefs Sam & Shauna make Mexican-style flatbread pizzas topped with fresh homemade chorizo, refried beans, and charred veggies. • Whole Fish & Sunshine Ratatouille: Herb-shielded sea bream cooked indirect over coals alongside a rich, fire-roasted aubergine and tomato stew. JAMIE'S TOP BBQ HACKS: 1. The Thermometer Rule: Take the guesswork out of steak! Aim for 47°C for rare, 52°C for medium-rare, and 58°C for medium. 2. Flavor-Catcher Croutons: Roast your chicken on the cool side of the grill directly over thick slices of bread to turn all those delicious drippings into the ultimate croutons. 3. Herb Shielding: Place delicate whole fish on a bed of damp herbs or wet paper to protect the skin from burning while infusing maximum smoky flavor. 📢 LIKE, COMMENT, and SUBSCRIBE for more ultimate Jamie Oliver recipes! Which dish are you trying first on the grill? Let us know in the comments below! 👇 #JamieOliver #Barbecue #GrillingHacks #BBQRecipes #Steak #OutdoorCooking _______________________________________________________ Subscribe to Tastemade: https://bit.ly/3PSFkYm JOIN us at Tastemade+: https://ift.tt/Ss0O1QM LIKE us on Facebook: https://bit.ly/3Bs9oG6 FOLLOW us on Instagram: https://bit.ly/3vzyq2b FIND us on Snapchat Discover: https://bit.ly/3SgEbLQ
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New video by Tasty on YouTube
Steak Bruschetta Chimichurri Salad
📝: https://ift.tt/Eg1BQaq Steak Bruschetta Chimichurri Salad (by @lauren.eliza.eats on Instagram) 🥩🥗 Steak - 1 lb sirloin steak or flat iron steak - 1 Tbsp olive oil - 1 tsp kosher salt - ½ tsp freshly cracked black pepper - ½ tsp garlic powder Bruschetta - 1 beefsteak or heirloom tomato small diced - ½ cup yellow onions finely diced - 2 Tbsp basil chopped - 1 Tbsp olive oil - 1 Tbsp balsamic vinegar - ½ tsp salt - ¼ tsp black pepper Chimichurri - 1 bunch fresh parsley finely chopped - 1 bunch fresh cilantro finely chopped - 2 cloves garlic minced - ½ cup olive oil - 2 Tbsp balsamic vinegar - 1 Tbsp lemon juice - ¼ tsp red pepper flakes - ¼ tsp salt - ¼ tsp black pepper Breadcrumbs Croutons - 2 cups breadcrumbs - 1 Tbsp olive oil - 1 tsp salt - ½ tsp garlic powder - ¼ tsp black pepper For salad - 4-6 cups salad greens - ¼ cup Parmesan cheese grated Method: Make Chimichurri 1. Combine the parsley, cilantro, garlic, olive oil, balsamic vinegar, lemon juice, red pepper flakes, salt, and black pepper in a small bowl. 2. Pulse in a food processor or blender for a smoother chimichurri. Stir well in a bowl for a chunky chimichurri and let it sit for at least 10-15 minutes to allow the flavors to develop. Prepare bruschetta 1. Add the diced tomatoes, onion, basil, olive oil, balsamic vinegar, salt, and pepper to a bowl. Gently toss to combine. 2. Let sit for about 10 minutes, then drain off any excess liquid so the bruschetta doesn't make salad soggy. Make breadcrumbs croutons 1. Add your breadcrumbs, olive oil, salt, garlic powder, and black pepper to a small bowl. Combine well. 2. Spread evenly on a baking tray and bake at 350℉ for 6-8 minutes until golden crunchy. Let cool completely. Cook the steak 1. Pat the steak dry with paper towels. 2. Season both sides with salt, black pepper, and garlic powder. 3. Heat a cast iron skillet over medium-high heat. Add the olive oil once hot. 4. Sear the steak for approximately 3-5 minutes per side, depending on thickness and desired doneness. 5. For medium-rare, aim for an internal temperature of about 130-135℉ before resting. Transfer the steak to a cutting board and rest for 5-10 minutes. 6. Thinly slice the steak against the grain. Assemble salad 1. In a large serving bowl, arrange salad greens evenly. 2. Layer bruschetta over the salad greens, then half of the breadcrumb croutons, then the steak. Finish with a drizzle of the chimichurri and the remaining croutons. 3. Garnish with parmesan cheese and serve. #steak #bruschetta #chimichurri
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📝: https://ift.tt/Eg1BQaq Steak Bruschetta Chimichurri Salad (by @lauren.eliza.eats on Instagram) 🥩🥗 Steak - 1 lb sirloin steak or flat iron steak - 1 Tbsp olive oil - 1 tsp kosher salt - ½ tsp freshly cracked black pepper - ½ tsp garlic powder Bruschetta - 1 beefsteak or heirloom tomato small diced - ½ cup yellow onions finely diced - 2 Tbsp basil chopped - 1 Tbsp olive oil - 1 Tbsp balsamic vinegar - ½ tsp salt - ¼ tsp black pepper Chimichurri - 1 bunch fresh parsley finely chopped - 1 bunch fresh cilantro finely chopped - 2 cloves garlic minced - ½ cup olive oil - 2 Tbsp balsamic vinegar - 1 Tbsp lemon juice - ¼ tsp red pepper flakes - ¼ tsp salt - ¼ tsp black pepper Breadcrumbs Croutons - 2 cups breadcrumbs - 1 Tbsp olive oil - 1 tsp salt - ½ tsp garlic powder - ¼ tsp black pepper For salad - 4-6 cups salad greens - ¼ cup Parmesan cheese grated Method: Make Chimichurri 1. Combine the parsley, cilantro, garlic, olive oil, balsamic vinegar, lemon juice, red pepper flakes, salt, and black pepper in a small bowl. 2. Pulse in a food processor or blender for a smoother chimichurri. Stir well in a bowl for a chunky chimichurri and let it sit for at least 10-15 minutes to allow the flavors to develop. Prepare bruschetta 1. Add the diced tomatoes, onion, basil, olive oil, balsamic vinegar, salt, and pepper to a bowl. Gently toss to combine. 2. Let sit for about 10 minutes, then drain off any excess liquid so the bruschetta doesn't make salad soggy. Make breadcrumbs croutons 1. Add your breadcrumbs, olive oil, salt, garlic powder, and black pepper to a small bowl. Combine well. 2. Spread evenly on a baking tray and bake at 350℉ for 6-8 minutes until golden crunchy. Let cool completely. Cook the steak 1. Pat the steak dry with paper towels. 2. Season both sides with salt, black pepper, and garlic powder. 3. Heat a cast iron skillet over medium-high heat. Add the olive oil once hot. 4. Sear the steak for approximately 3-5 minutes per side, depending on thickness and desired doneness. 5. For medium-rare, aim for an internal temperature of about 130-135℉ before resting. Transfer the steak to a cutting board and rest for 5-10 minutes. 6. Thinly slice the steak against the grain. Assemble salad 1. In a large serving bowl, arrange salad greens evenly. 2. Layer bruschetta over the salad greens, then half of the breadcrumb croutons, then the steak. Finish with a drizzle of the chimichurri and the remaining croutons. 3. Garnish with parmesan cheese and serve. #steak #bruschetta #chimichurri
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