Kenji introduces the video and teases the content.

• Kenji jokes about feeding people and possibly causing legal trouble.
• He introduces the video's intent to tour Wajimaya Japanese Supermarket and cook Japanese ingredients.

Kenji starts the tour at the supermarket's produce section.

• He expresses his preference for buying unique or better quality items at Wajimaya.
• Kenji highlights kabocha squash, matsutake mushrooms, pomelos, and Japanese eggplants.

Kenji picks up ingredients for cooking Gyudon.

• He selects ginger, onions, and scallions, necessary for the Gyudon recipe.
• Kenji explains the quality of the meat sold at Wajimaya, focusing on thinly shaved beef for Gyudon.

Exploring the meat section and frozen goods at the supermarket.

• Kenji notes the variety of meat cuts and preparations unique to the supermarket.
• He picks up sausages for his kids and kurobuta pork, commenting on its flavor and quality.

Kenji showcases the fish and seafood section.

• He observes the frozen fish department, emphasizing salted pollock roe.
• Kenji praises the fresh fish department, noting the variety and quality, and highlights the prepared Sashimi section.

Kenji explores the prepared foods and snacks available.

• He points out the convenience of pre-made sushi, noodle salads, and onigiri.
• Kenji shows how the onigiri wrapper works and discusses other ready-to-eat options.

Kenji focuses on pantry staples including pickles, noodles, and bread.

• He selects beni shoga pickles for the Gyudon and discusses preferences for noodles and shokupan bread.

Kenji discusses Japanese curry options and popular drinks.

• He talks about his personal preference for golden curry and the different available brands.
• Kenji shares a story about the drink Calpico and its name change from Calpis.

Kenji talks about essential Japanese flavors and seasonings.

• He picks up furi kake, a rice seasoning, and discusses different types of soy sauce and cooking wines.

Kenji examines the variety of seaweeds and their uses.

• He explains the different types of seaweed like nori, wakame, and katsuobushi, and their culinary applications.

Kenji talks about Japanese rice varieties and soup bases.

• He selects his preferred brand of rice and discusses the importance of rice in Japanese meals.
• Kenji also explains the use of suyu, a concentrated soup stock, in Japanese cooking.

Kenji discusses instant noodles and different types of soy sauce.

• He shows his favorite brand of instant noodles and explains the difference between air-dried and fried noodles.
• Kenji also elaborates on dark and light Japanese soy sauces and the significance of tamari.

Kenji explores Japanese snacks and candy kits.

• He picks out rice crackers, arare, and Pocky, sharing his childhood memories of the snacks.
• Kenji shows a variety of candy kits, including a make-your-own candy Hamburg steak kit.

Kenji cooks Gyudon, starting with the Dashi base.

• He begins by preparing the Dashi, the base for the dish, and discusses its importance.
• Kenji slices the onion and ginger, and talks about cooking preferences and variations.

Kenji finishes cooking the Gyudon and serves it.

• He adds the beef to the simmering sauce and discusses the desired doneness of the meat.
• Kenji serves the Gyudon over rice, garnishing with pickled ginger and scallions.