The world's most perfect steak? $249 for ultra-rare, top-grade Japanese Wagyu beef.

[The Making of Japanese Prison Food: Measuring the Soup Bucket with a Ruler – Part 3]

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Jae Yeol making a steak meal

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[ASMR]Eating SAMYANG spicy noodle and spicy steak

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[Crafting Over 20 kg of New Year’s Mochi Mirrors in a Single Day!]

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“Why Not Just Eat for Free?” EP01: Zha Jiang Takes You on a Foodie Tour of the Japanese Embassy (Par

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[Factory-Made Traditional Nanyang Coffee — I Thought It Was Just Sugar-Sautéed Beans at First!]

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[Massive Tuna Frozen Disassembly at Food Factory]

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[Live Kitchen] EP36: Prepping Cod Like Blue Shai!

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[“Baby Cake” Specialty Shop in a Tokyo Alleyway]

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Hidden Gem: A Tiny Sushi Spot in the Nooks and Crannies of a Seafood Market | Milky Way Eats & Drink

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[The Full Production Process of Local Instant Noodles in Aichi | The Secrets of Ogawara Flour Millin

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[The Making of Japanese Prison Food, Part 2]

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Outdoor cooking: The cat and mouse steak smells so delicious!

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[80 Years of Entrepreneurship: Live Footage of the Mackerel Chocolate Can Production Line]

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What’s it like eating oysters on a farming boat at 39°N? A day of wandering in Dalian: soaking in th

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[Korean Snacks: A Little Shop Specializing in Sundae & Offal] “Sundae” is actually glass noodles stu

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[Powerful Uzbek-Style Grilled Skewers]

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Come and experience the fiery passion of South American barbecue!

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[On the Scene at a Korean Conger Eel Processing Plant: This Is How Flavored Conger Eels Are Mass-Pro

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[2 Tons of Handmade Noodles Every Month! Spicy Sauce Broth—Do They Eat Yellow Croaker in Korea Too?]

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