Відео

Hello! Thank you for watching the video. The vinegar I usually use is rice vinegar (brand name: Fujisu). It's made from pesticide-free rice and is a pure rice vinegar. It goes well with Japanese dishes like sushi, and I also use it in salads. I used to use black vinegar or balsamic vinegar before, but lately it's been just rice vinegar for me 😊

Hello! It sounds like your amazake isn't turning out sweet. The basic method for making amazake involves using rice koji and water, kept at 60°C for about 6 to 8 hours. Here’s how I make it: I use 300g of rice koji and 600ml of water (heated to 60°C). I usually let it ferment for 8 hours. If the fermentation time is too short, it may not become sweet. After 6 hours, taste it to see if it's sweet enough. If not, you can let it ferment for up to 8 hours for more sweetness. Temperature control is also very important. 60°C is ideal. If it’s below 55°C or above 65°C, it might not work well. It’s a good idea to check the temperature inside to ensure it’s staying around 60°C. If you’re making a large batch, stirring it halfway through helps ensure even fermentation. Also, make sure to break up any clumps of rice koji before you use it. You might already be doing all this, and if so, I apologize. I hope this helps! Thank you for watching the video!

@@cookingJapan Yeah, I did all the things, but still failed for some reason, ill keep trying, thx for the reply, and one more thing, is it normal that the amazake taste crunchy?

Hello! It's been a while! Thank you so much for always watching my videos, and I truly appreciate your kind words. Your comment made my day! Thank you 🙏🏻😊

Thank you for your comment! Yes, it does feel a bit like a science experiment :) Monday morning in Tokyo started with rain. The sound of rain is soothing. Have a fantastic week ahead!

In Udine we woke up with cooler air that is full of humidity. It will rain in the afternoon. I will enjoy it 😊

@@WhatashameMaryJane User Oh, Udine (Italy)! Looks like rain☔ there too. Have a great day✨

Thank you for watching the video. Thanks to you, I had a really enjoyable week 😊 I was pleasantly surprised by how tasty the natto turned out when it was successful. It was so much better than store-bought, and the aroma was really different. I couldn't imagine natto any other way than homemade ✨ Trying this outside of Japan might be challenging, especially finding the natto bacteria. The warmer pot I'm using is actually a yogurt maker from Japan. I use it to make miso, amazake, soy milk yogurt, and more. Yes, I'll definitely consider adding my email address in the future. I'm still catching up with posting content 😅, and there are some things I need to review in the settings. Thanks to you, I've discovered a new world of natto. Really appreciate it🙏🏻 Have a great week too 🥰

Thanks for watching the video! True, donabe does take a bit more time and effort to prepare 😂. Rice cookers are one of Japan's pride in kitchen appliances! They do the job just fine👍🤭

You're watching again! Thank you 😊✨

@@cookingJapan of course! i have a question, how you use raw tomatoes in Japanese culinary? i saw in your recipes, is generally in boiled, right? thank you

@@sulecanberk7608 Thank you for your question! When it comes to raw tomatoes in Japanese cuisine, I had to think about it (laughs). Tomatoes go well with dashi, so they can be marinated in dashi for a side dish or added to miso soup. However, they are mostly used in common recipes like pasta, salads, soups, pizzas, and sandwiches, similar to how they're used around the world 😅

@@cookingJapan Thank you

はじめまして、こんにちは😊 動画を見ていただき、ありがとうございます。そして、違いがわかりやすかったと言っていただけて嬉しかったです。✨ ありがとうございます🙏🏻😊

Hello! Thank you for always watching my videos. Today is a holiday in Japan, so it's quiet in Tokyo this Monday morning. Seeing your comment made my morning! Arigato✨🥰

Thank you for your kind words✨ It makes me very happy and motivates me 🙏🏻 I will work hard to share more recipes 😅 Arigato!

@@cookingJapan Arigatōgozaimasu ☺

Thank you for watching the video! Your comment made for a great start to my Sunday. Have a great weekend too!

Glad you enjoyed the video! Thank you for your comment 🙏🏻 Have a great weekend✨😊

Hello! I remember seeing Japanese rice labeled as "sushi" rice when I visited America. Japanese rice can be expensive there, right? In Japan, we use short-grain rice, and most brands taste great, so I don't have a particular preference. I just look for organic options. "New rice" is rice harvested in the same year, so it's fresh and flavorful. Here in Japan, we don't have long-grain rice, so it looks stylish to me 😆 It's amazing that you have so much shiso in your yard! You could make a shiso sauce (similar to basil pesto) with olive oil, shiso, salt, and pine nuts, and store it in jars or freeze it. That would be great! Have a wonderful weekend✨😊

If you're freezing fresh shrimp, lay them out in a single layer on a baking sheet and freeze them for about 1-2 hours. Once they are frozen individually, you can move them to a freezer-safe bag. This way, they won't stick together. But if your shrimp came pre-frozen and are stuck together, they might have thawed a bit during transport and then refroze themselves :) Thanks so much for watching my videos 😊

@@cookingJapan that is truly amazing to know and appreciate that so much care goes into something people think is so simple.

@@fewchr Thank you! I appreciate your comment! 😊

You made your own homemade nukadoko! That’s impressive as it takes time and effort.👏 It seems your nukadoko is chewy like mochi... You might benefit from spending more time on the initial discarded vegetable step. Extend the period to about 20 days. These vegetables provide the nutrients and moisture necessary for the fermentation process. For the first 10 days, mix the nukadoko from the bottom up twice a day. For the next 11-20 days, mix it once a day. Change the discarded vegetables every 5 days. When you change the discarded vegetables, try to remove as much rice bran as possible from them. Then, squeeze the discarded vegetable juices back into the nukadoko. This transfers the lactic acid bacteria from the vegetables to the nukadoko and helps make it good. I hope this helps. Making nukadoko can be challenging outside Japan due to limited information. Search Google for 'ぬか床 手入れ' to find lots of information about nukadoko (in Japanese). Thank you for watching my video🙏🏻😊

OMG It’s a precious advice! Thank you so much! I’ll try this right away! Also thank you for the keyword for searching! 🥹 It will be a perfect direction to the journey with my nukadoko 😌

@@july3519 I'm glad😊 Enjoy Nukadoko!

Thank you! I'm glad you found it helpful. You've purchased a donabe - how exciting! If you're interested, I have a video on how to get started with using a donabe 😅. Thanks for your comment! 🙏🏻😊

@@cookingJapan thank you! So many wonderful things to learm your channel 😊

@@caddywampus Thank you for your kind words🙏🏻🙌Arigato😊

Wow, you're making kimchi! I'm really surprised. It seems like you're very interested in gut health-I am too! Using your garlic fermented in honey in your kimchi sounds like a great idea. Regarding the recipe for making natto at home, it's something I've been thinking of trying myself. In Japan, we use soybeans and natto starter culture to make homemade natto. I might give it a try soon! 🤭 Thank you for your comment! Have a great weekend✨

Thank you for watching the video! Yes, the prices of vegetables have been going up lately. Please give black garlic a try-it doesn't have the strong garlic odor! 🤭 Have a great weekend✨

Hello! Black garlic is called "Kuro Ninniku" (where "Kuro" means black and "Ninniku" means garlic) or "Hakko Ninniku" (where "Hakko" means fermented) in Japanese. It's becoming more common in regular supermarkets, especially in natural food stores. Thank you for watching the video and for the lovely comment-it made my day! 🙏🏻 Have a great weekend!✨

Hello! You bought a donabe in Japan! And you cook Japanese rice with it👏 Even among Japanese people, not many use a donabe 😂 Amazing! Thank you for your comment. Have a great weekend!

Thank you for your kind comments. This video was really beautifully made. The music choice interesting , the topic educational and informative and video shot with such a professional eye😊. I will check out your other videos. By the way, cooking rice in my donabe brings me so much pleasure because number one, it is such a beautiful pot, number two, the rice tastes so good and number three , it takes so much less time than my old electric rice cooker with the questionable coating on the aluminum interior pot😅. Please have a very nice weekend yourself.❤

​@@zebragiraffe1 Thank you so much for your kind words! I'm glad you enjoyed my video. 🙏🏻 It sounds like you enjoy using your donabe! Cooking rice in a donabe truly brings joy and enhances the taste✨

Hello! Black garlic is fermented garlic that is aged at around 60°C for 3-4 weeks. It's a bit challenging to make at home 😅, so I buy it from garlic farmers in Aomori. In Japan, you can find it in supermarkets as well. I enjoy eating it on its own-it's sweet and tastes completely different from regular garlic. Have a great weekend! ✨

Thank you for your comment. When boiling water in the tetsubin, I only boil the amount I need and use it immediately. I don't leave any water in the tetsubin because it can cause rust. So, I don't reuse previously boiled water. I always use fresh water to boil in the tetsubin. (If I misunderstood your question, I apologize.) And as for the water boiled to create scale, I discard it all and do not reuse it. Thanks for watching the video🙏🏻😊

@@cookingJapan That is very helpful, arigatō gozaimasu! ☺️

Thank you for watching the video and for your kind comment! I'm glad it was helpful 🙏🏻😊

Thank you for saying that! Your comment truly touches my heart and makes me so happy🙏🏻🥰 Have a wonderful weekend!

Thank you for your kind comment! I'm very glad🙏🏻🥰 In Japan, interest in organic farming, heirloom varieties, non-GMO crops, and pasture-raised animals is limited to a small group. Large companies focus on sales and profits, and consumers often prefer lower prices. Japan seems to lag behind other countries in these areas, despite our rich traditions. It's unfortunate that our traditional practices are not fully utilized. The vegetables commonly available in supermarkets are not chemical-free. However, in Tokyo, there are small stores that sell organic produce, heirloom crops, non-GMO foods, and pasture-raised meat. I shop at these places. It's great that you live in an area where these practices are promoted. I'm a bit envious! Have a great weekend ❤️

I'm waiting for every new video by you sooo much! They are the most beautiful and humble at the same time and I love it. When I watch it I feel like sitting in a corner of your kitchen and observing your slow movements with mature wisdom.. I''m in love with Japan, been in Tokyo only once, but can't forget. I try to cook more healhy meals by japanese system : steamed vegetables, fish. Today I made pickled white raddish first time in my life, but not sure about the proportions. Anyway, just wanted to say that I'm a big fan of your creation🧡 Regards from Lithuania🌿

@@Lina_Lithuania I'm so grateful that you look forward to my videos and that you love Japan and enjoy cooking Japanese-style meals🙏🏻 You made pickled white raddish! For mine, I use lots of kombu and very little salt 😅. I also add chili pepper and yuzu peel. Sometimes, I add sesame oil for a change in flavor. Your comment inspired me to create a video on pickles! Thank you so much for saying you're a big fan of mine☺

Thank you for the comment! Your words really make my day, and in Japanese too! I truly appreciate it. Have a good day :)

コメントありがとうございます。中古の鉄瓶を復活させたなんて👏　鉄瓶で沸かしたお湯からは鉄分が取れると言われています。また、鉄瓶で沸かしたお湯はとてもまろやかになります。そしてガスなどの直火OKです。ただ、鉄瓶の中には、内側がコーティングされているものがあります。これは「鉄瓶の急須」なので、鉄分は取れません。そして急須の場合、直火はできません。 私が使っている鉄瓶を製造している会社のウェブサイトに興味深い記事があります。 タイトルは「スタッフ愛用中の鉄瓶大公開 実はこんな鉄瓶でも使えます！」です。 コメント欄にはURLは貼れないので、概要欄にあります。このような鉄瓶を復活させたのでしょうか...😊

お返事ありがとうございまさた。 鉄分を取るのが目的なのでコーティングがしていない南部鉄瓶を購入しました。 イギリスの北東部に住んでいてここは確か硬水なので、水道の水で湯垢ができると思います。 チャンネル登録したので他の動画も見せていただきますね😊

@@chinamismith ありがとうございます🙏🏻😊

Thank you so much for your kind words 🙏🏻 I'm glad to hear that you're enjoying. I share your hope that the Japanese Magewappa steamer becomes more popular worldwide. Have a great weekend 😊

Hello! Thank you so much for always watching my videos. Colorful meals always bring such joy, don't they? Your kind comment has brightened the start of my day🙏🏻 Have a great weekend 😊

Thank you for watching the video, and I'm glad you enjoyed it! 😊 I've added a link to the mixed grains video in the description box as a related video. You'll find it as the third one titled 'Master the Art of Onigiri Making with Traditional Japanese Tools and Ingredients.' Feel free to mix up the blend to suit your taste! Your young dog definitely has a talent for finding interesting chew toys! 😂 And your area experiences quite the temperature difference, doesn't it? Hope you can start gardening soon! Have a lovely weekend!!

Probably it'll be fine! Don't worry, you should be okay 😅 Just re-season it with oil!

Thank you for watching the video! The mustard I use is Japanese mustard powder (Karashi). I use a type of Japanese mustard powder called "Oni Karashi", which is known for its intense spiciness and strong mustard flavor. Incidentally, since I can't post links in the comments section, I'll put a link in the description to the mustard I use! The most easily accessible Japanese mustard powder overseas might be the one in the small can from S&B. I'll also link to it for your reference. Thanks again!

Thank you so much for your kind words🙏🏻 I'm glad you enjoyed the video! I'm really grateful that you found my video among all the other content out there! Thanks again for watching 😊

Thank you so much for watching the video and for sharing your insights on heating salt! Wow, I had no idea about that! I always thought it was burnt when it turned slightly brown😅 It seems I may have been mistaken! Your comment was really enlightening, so thank you!!

@@cookingJapanThe discoloration can come from impurities like iron, magnesium, phosphates, sulfates, potassium chloride etc. These are present in very small amounts and can't be detected by. They can be of natural causes or added by the manufacturer. There also may be some residue in the pan like oil or food leftovers that will discolor the salt. A very big impact however is the structure or grind/particle size. There is a big difference in mouth feel and perceived taste between (hollow) salt flakes and very fine table salt for example. If the salt is grinded down anyways when you mix it with the sesame, I would go for the cheapest option in the smallest particle size you can find. Sea salt vs rock salt (halite) is a bit of a 50/50 situation. Sea salt obviously has more microplastics since plastic wasn't invented when rock salt deposits were formed BUT microplastics CAN be introduced during the manufacturing process of the product. I hope this helps <3

@@ghjbnbvnnbv9169 Thank you very much for your detailed explanation! I learned a lot from your message. It's really interesting to hear about all the things that can affect the color and texture of salt. I also appreciate your insights on impurities and how they can affect salt. Your explanation about sea salt and rock salt also made sense to me. Your message was a nice surprise and really helpful. Thanks again!

Thank you for always watching my videos 😊 Your messages always bring me joy 🙏🏻 You're absolutely right about the saltiness of store-bought products in Japan. It's important to be mindful of what we eat to stay healthy. I apologize for the delayed response. Last night, I stayed near Tsukiji Market in Tokyo, and this morning, I had a sashimi set meal there. It's great that with sashimi, you can adjust the saltiness yourself with soy sauce. Have a great week🥰

@@cookingJapan that sounds delicious! Perhaps you will post photos of what you had!

@@MaryinWilm Thank you for the encouragement! I'll do my best to share more photos of my cooking creations in the future!

Thank you for watching the video from 🇮🇳🙏😊

Thank you so much for your kind words🙏🏻 I'm very glad you enjoy watching. Yes, the shape of the soy sauce bottle does have a nostalgic charm to it, doesn't it? Many households in Japan indeed have similar ones. It's amazing how certain designs can evoke such fond memories! 😊

Hello!! Thank you for your comment. Yes, it's the best among all the soy sauce dispensers I've used before😊 Thank you for always watching my videos!!

Thank you so much for your warm words! I'm glad you're enjoying my videos. Yes, I've been a bit slow with uploads lately 😅. Comments like yours really give me the motivation to keep going, especially during times like these. Thanks again🙏🏻

Thank you so much for your kind words 🙏🏻 I'm glad you enjoyed the music, my video. It's exciting to think about how you stumbled upon my video! Your encouragement means a lot to me. Arigato! Thanks again for watching! Have a beautiful day 🥰

I purchased this product at Nihonbashi Kiya (Tokyo Roppongi Midtown store). Since I can't include URLs in comments, I'll put the store's contact information link in the description. Thank you for watching the video!

Thank you for your comments as always!! The lifespan of a whetstone can be quite long, as it lasts until the stone is completely worn down. Perhaps several decades? Sharpening knives is indeed a calming activity. Even the sound alone is soothing. However, sharpening knives alone late at night can be a bit spooky, don't you think? 😂 By the way, I see you're into gardening! Unfortunately, I don't have a garden at my place. Having a garden for gardening is my dream! I envy you. It sounds like you're preparing for a wonderful summer in your garden. Have a great week! 🥰

Thank you for always taking the time to watch and comment on my videos. I truly appreciate it! 🙏🏻😊

😂 (your comment) Thank you for watching! It's great that I can donate from my taxes. Besides the gifts, I can also help areas hit by earthquakes through Furusato tax donations! Have a great day!

Thank you so much! Haha, I totally get what you mean about taxes 😂 By the way, you knew about this system, didn't you? I was surprised back then! Hopefully, one day there will be a similar system in the USA. Have a great day! 💕

Thank you for your comment! I'm glad you liked the items, especially the PETARI Shallow Pot. It's also one of my recent favorites! I'm currently brainstorming some easy recipes to make with it. Thanks again for your support 😊

Ahaha 😂 You seem more Japanese! Your comment gave me a good chuckle! Thanks for watching the video! 🍚😄

Thank you for your comment! I'm glad you enjoyed the nukazuke video! And thank you for watching the amazake video as well. As you rightly pointed out, there are two methods for making amazake: The first one is 'rice koji + water', which is the method I use. The other one is 'rice koji + rice + water'. Here's the difference between using rice and not using it: When rice is added: The rice itself brings sweetness, which is further enhanced through the fermentation process, adding a unique flavor profile. The amazake tends to have a slightly thicker texture, and you can feel the grains of rice. When rice is not added: Making amazake with only rice koji and water results in a clearer, purer sweetness and flavor, as there are no rice grains present. It has a smoother, more liquid texture. Also, one reason for adding rice is that rice koji is more expensive than rice, so adding rice can increase the volume of the amazake. Both methods can produce delicious amazake, so it depends on your preference! 😊 Personally, I enjoy the clear, smooth sweetness of just rice koji 😋

@@cookingJapan Thank you so much for the informative answer, I very much appreciate it! I'll try both of them starting without additional rice. Greetings from Sweden and good luck with your channel!

Thank you for watching my video. I understand it can be quite challenging to find such items overseas. I always wish these great products were more widely available internationally. I'm grateful for your comment 🍙😊

Thank you so much for your kind words and thoughtful appreciation! I'm glad that you enjoy the cooking, filming, and music on my channel. Your recognition of the time and effort invested means a lot to me. Even though the views might be modest, I've been enjoying this journey alone (though, I must admit, there were a few moments of almost giving up 😂). However, comments like yours truly make a difference and keep me going. Thank you for making my UA-cam journey incredibly valuable 🙏🏻 As for the subtitles, recently, English and Japanese... 😅