Відео

Hello! Thank you for watching my video 🙏🏻 I hope this video can be helpful as a substitute for your instructions. Enjoy your tetsubin! 😊

안녕하세요! 댓글 감사합니다. 예전부터 제 영상을 봐주셨다니 정말 감사해요. Google 자동 번역을 사용해서 제공하고 있었지만, 앞으로도 가능한 한 대응하도록 하겠습니다! 현재 자막이 없는 영상도 아래 설정으로 보실 수 있습니다: 영상을 재생하세요. 화면 오른쪽 아래의 설정 아이콘(⚙️)을 클릭하세요. "자막/CC"를 선택하세요. "자동 번역"을 클릭하세요. 언어 목록에서 "한국어"를 선택하세요. 도움이 되었으면 좋겠습니다. 감사합니다! 😊

Hello again! 😊 Thank you so much for your lovely comment and for always sharing great ideas. I’m really happy to hear you like the natural materials I use in my kitchen. Your suggestion about showing more of my tools and containers sounds interesting, and I’ll definitely keep it in mind! I’ve been taking a short break😅, but I’m planning to upload a new video this week. Warm regards to you in Lithuania 💕 Have a lovely day🌿

That's wonderful! Having 4 different sizes sounds so useful! Thank you for watching my video😊

@@cookingJapan I make a small batch of pesto using the Suribachi!

@ That sounds delicious! Using the suribachi for pesto is such a great idea 😊

Hello! It’s so nice to hear from you again! I’m glad you enjoy watching my videos🙏🏻🙏🏻🙏🏻 Arigato! Have a wonderful day! 🌿💕

Thank you for watching the video and for your comment! 😊 Besides bagels, I also have recipes for matcha roll cake and dorayaki made with rice flour. Please take a look at the 'Japanese Sweets & Bread' playlist. Hope you enjoy them!

Hello! Thank you for watching the video! 😊 Unfortunately, I'm not too sure about that (sorry about that!). But if you watch directly on UA-cam, you can turn on the English subtitles in the settings. I'm so glad you liked my video! I have a few more videos about tetsubin, so I hope you enjoy those too. Have a wonderful day ❤️

Hello! It’s been a while 😊💕 Thank you so much for your kind message! I had to take a little break because my arm hasn’t been feeling well, but I’m really looking forward to making more videos soon. Your support means a lot to me! Have a great day 😊 Arigato 🙏🏻

@@cookingJapan YAAAY! good news.:) i hope your arm get better soon. You too have a greta day. Arigatou gozaimasu

@@sulecanberk7608 Thank you! 😊 Arigatou gozaimasu for your kind words 🙏🏻

Thank you so much! 😊 I’m really glad you enjoyed the video! 🙏🏻 Arigato!

Thank you so much 🙏🏻 I’m glad you loved it! 😂

Hello! The idea of using TVP instead of soybeans to create miso flavor directly is something I can’t quite imagine-it’s such a brilliant idea! 😊 After making the TVP, maybe mixing it with white miso could work well to enhance the flavor. TVP is not very common in Japan, and I don’t have much knowledge about it myself, so I’m sorry I can’t give you a better answer. In Japan, when we talk about plant-based proteins, we usually think of things like beans, natto, tofu, atsuage (fried tofu), and yuba (tofu skin). I eat those foods regularly, too.😊

@@cookingJapan Thanks :-) Other idea, even more direct, would be innoculate the sterilized soy TVP (small size) with aspergillus oryzae, let if grow just like in koji rice, so this would ensure to get a very proteic final dish. If you don't mind, I would like to ask your email adress. I want to send you a video about a super tofu I created.

@@elietedarce1266 Thank you for sharing your interesting idea! 😊 It sounds like a fascinating approach. As for your request, I prefer to keep all communication open through the UA-cam comments section, so I won’t be sharing my email address. But feel free to share your thoughts or ideas here! 😊

Hello! Thank you for watching the video. In Japan, some people keep using their nukadoko for decades, and with proper care, you can keep it going for a long time. As you use it, the amount of rice bran will decrease, so you’ll need to add fresh rice bran to maintain it. In my case, when the amount of nuka gets down to about half of the container, I add more rice bran and continue to take care of it. For reference, there’s a video in the description about how to maintain your nukadoko every three months (How to Maintain Your Nukadoko Every Three Months). But if you notice that the pickles don’t taste good anymore, or the nukadoko doesn’t seem to be working well, it’s okay to throw it out and start fresh. You don’t have to stick with the same one for years! I’ve made plenty of mistakes myself 😅

Hello! Generally, the length of the surikogi is about three times the height of the suribachi for easy use. For reference, my suribachi is about 7 cm tall, and my surikogi is around 21 cm long. I hope this helps! 😊

コメントありがとうございます😊 硬水を捨てずに再利用することは可能かもしれませんが、あまりおすすめしません。特に最初の1回目は、20分ほど硬水を沸騰させると、硬水に含まれるカルシウムやマグネシウムの結晶がジャラジャラと出てくると思います。2回目、3回目になると徐々にその量は減りますが、沸騰している時間が長いため、この工程では硬水を捨てた方が良いと思います。また、布などで濾さないと、そのまま飲める状態にはならないので、注意してくださいね。

@@cookingJapan 返信ありがとうございます☺️再利用というのは、飲料するという意味ではなくて、3回の沸騰に同じ硬水を使うという意味なのですが、それも良くないですか？白膜つくる効果が薄れるとか？

最近の円安でエビアンなんかも高いので･･･

@@ichi5856 おはようございます。再利用はそういうことだったんですね😅 同じ硬水を3回の沸騰に使うことも可能かもしれませんが、結晶化されたカルシウムやマグネシウムが鉄瓶の内側に白膜を作る効果があるかどうか、実際に試したことはないので確実なことは言えませんが、ダメもとで試してみる価値はあるかもしれませんね😊

Thank you so much! I'm really glad you enjoy my videos 😊 I’ll definitely keep your suggestion in mind and try to share more simple fermented recipes in the future. Thanks again for your support!

Hello! Thank you so much for watching the video! ❤️ You can store your nukadoko in the freezer for up to 6 months. When you're ready to use it, just thaw it at room temperature and it should be good to go. However, as you were concerned, the probiotics do decrease after freezing. So, I recommend mixing it with vegetables at room temperature for 2-3 days after thawing. For long trips, freezing is a good option. Store the nukadoko in a freezer-safe bag (I haven’t frozen the whole container before, but if you seal the surface of the nukadoko tightly with plastic wrap and make sure no air gets in, freezing it with the container might work). For shorter trips, like around a week, you can tightly seal the surface of the nukadoko with plastic wrap, cover the container, and store it in the fridge (ideally in the chiller section), and that should be fine. I didn't go into detail about freezing in the video, so maybe I should make a new one! Thanks again for your comment 😊

@@cookingJapan thank you so much for your reply😊. And yes, it would be very helpful if you can make a video on this. I think everyone will eventually encounter this problem.

@@Takochan29 Thank you so much for the hint! 😊 I’m really happy to hear that you think a video on this would be helpful. Thanks again for your suggestion!

@@cookingJapan Hello there , have you ever tried fermenting protein based food like tofu in your nukadoko?? I tried hard tofu once and it turned out cheese like, which was tasty, but another time when I tried it, the nukadoko grew moldy..... I am not sure if it is because I didn't stir the rice bran enough, or does protein based food isn't right for nukadoko? But some people put bonito flakes in their nukadoko to add more unami flavor , so protein based food should be ok technically speaking right?? And do you know if it is ok to ferment cooked vegetables like steamed root beet??

@@Takochan29 Hello! Tofu nukazuke is actually quite popular in Japan too. It really does turn out like cheese, doesn’t it? 😊 When making tofu nukazuke, it’s important to drain the water thoroughly and wrap the tofu in a thin cloth like cheesecloth before putting it in the nukadoko. As you mentioned, too much moisture can cause mold, so you’ll need to be extra careful and mix the nukadoko about three times a day when fermenting tofu. I also add bonito flakes to my nukadoko sometimes, and that’s totally fine! As for steamed vegetables, generally they’re not used in nukadoko. Maybe try adding raw beets instead? I actually talk about using beets in my video “Japanese Pickles Made from Watermelon Rind (Nukaduke Style Recipe)”-feel free to check it out! Just a tip: it’s a good idea to use a separate nukadoko for beets... because of the color! (Haha) 😄

Thank you so much for trying the recipe! 😊 I’m happy to hear that you enjoyed it! Using dried yuzu zest sounds wonderful-what a great idea! Have a great day! 🙏🏻✨

Hello! Thank you so much for your kind words 😊 I'm really happy you liked the idea ❤️ Have a wonderful day!

Hello! Thank you so much for your comment 😊 I’m glad you and your sister enjoyed the recipe! Yeah, the view count on this video (or my UA-cam videos in general) is pretty low 😭. I wonder if I’m doing something wrong with the settings? I’d love to know too 😅. But thank you so much for finding this video anyway! I’ve been taking a break from making videos recently, but I’m thinking about what kind of content to create next. Your comment really made my day. Thank you again ❤️

Hello! Thank you for your question. Yes, I mix all 100 grams of ground sesame seeds into 300 milliliters of mentsuyu for this recipe, but you can adjust the amount to your taste as well. I hope you enjoy making it 😊

Hello! Thank you for watching the video! I’m glad you found the tip interesting 😊 Yes, it’s surprising what a simple eraser can do! Have a great day! Arigato✨

Thank you! 😊💕 If your enamel-coated cast iron pot is white, I understand why you’d be concerned about scratches. I hope you’ll give the eraser a try to see if it helps. I’m happy if this is useful for you. Have a great week! Arigato 😊

Thank you so much! Your kind words really encourage me 😊🙏Arigato🙌

Hello! Thank you for watching the video! I’m glad you think so 🙏🏻 Arigato 😊

Hello! Thank you so much for finding my channel and for your kind words! I’m really happy to hear that you enjoyed the videos 🙏🏻🙌 Arigato!!

Hello! Thank you for your comment. Nukadoko can last for decades with proper care, but it can also deteriorate quickly if not maintained well. I have a video titled "How to Maintain Your Nukadoko Every Three Months" that covers the care and maintenance. Since I can’t post a link in the comments, I’d be happy if you could check it out through the link in the video description. Thank you for watching!

Hello! I’m so glad you enjoyed the video. Black soybeans are indeed delicious-I love them too! I totally get the temptation to skip breakfast (haha). I’ve been trying to push back breakfast time and have dinner earlier, creating more empty stomach time myself recently! As for myoga, it’s a bit tricky to describe😅. I’m not a fan of raw green onions or onions, but the texture is somewhat similar to those. It’s very crisp. The taste has a bit of a sharp, pungent aroma that can tingle your tongue. I really enjoy it and use it as a garnish in place of green onions. Thanks for your comment😊

Hello! Thank you so much for watching so many of my videos. For different types of miso, like red and white, it’s okay to mix them, but a handy tip is to keep them separate in the container. Using a piece of kombu as a divider can be useful, and you can enjoy the kombu in your miso soup later. Noda Horo enamel products are quite prone to scratches. Using stainless steel utensils (like ladles, spatulas, and spoons) can sometimes leave gray marks on the enamel. Also, washing them in the dishwasher can warp the lids. I’m thinking about making a video on how to care for enamelware and similar products. Thanks for the idea! I’m glad to hear you’re interested in a narrated video! I’ve been thinking about it too, but I’m unsure if Japanese narration might be boring for international viewers or if my English pronunciation might turn into a comedy show 😂. Thanks again for your comment and support! 😊

Hello! Thank you so much for your kind words and for your concern about the earthquake. You knew about it! About the soba, it sounds like you’re using very good soba! As you mentioned, 100% buckwheat soba can break apart when rinsing. This happens because soba is most delicate right after cooking. For 100% buckwheat soba, transfer it from the hot water to a strainer, and then place the strainer into a bowl of cold water. Change the cold water a few times, and once the soba is completely cooled, gently wash it. This helps to prevent it from breaking too much. Also, don’t forget that you can enjoy the leftover water as soba-yu! This time, I used 80% buckwheat soba. I’m sorry. Thanks for watching and for your comment!

Hello, thank you so much for always leaving such kind comments! I’m really happy to hear you enjoy the recipes. Arigato :)

Hello, I’m glad you liked the idea for this dish. I’m sorry to hear about the damage to your garden from the tropical storm. I hope your eggplants bounce back soon! I’m surprised you knew about the recent earthquake in Japan! There was a large earthquake warning issued, and we need to stay alert for a while. Thankfully, I’m doing okay. Thank you for your concern! 💕 Thanks again for watching my videos!

動画を見ていただき、ありがとうございます。鉄瓶の錆は自然なこととわかっていても、最初に錆ができた時はちょっとショックでした😅　でも今は愛着を持って、もう錆を恐れずに、毎日使っています😅　コメントありがとうございました！

很高兴你喜欢！

谢谢你的鼓励评论！

Hello! Thanks for watching the video. I usually try to eat them within 3 days, but honestly, I might finish them all in just one day (haha). Arigato gozaimasu! Thank you for the Japanese greeting!

Thank you for your kind comment! I'm delighted to hear that the video was helpful and that someone from overseas is interested in donabe. My donabe is specifically for cooking rice. In the summer, I recommend making corn rice with a donabe. I also have a video on that, so please check it out when you make it. Thank you 🙏🏻😊

Hello! Thank you for your comment. I'm glad to hear you're planning to visit Japan next time and explore our supermarkets! In a future video, I'll definitely consider recommending some brands and specific products for categories like dashi, furikake, soy sauce, mirin, and more 😊

@@cookingJapan Thank you! I love your channel and content.

Hello! How exciting that you're coming to Japan! I looked into what to buy at Haneda Airport, but I'm sorry to say I couldn't find anything specific that I would confidently recommend. If you have certain items you're looking for, I can help check if they're available at Haneda Airport. Also, if you search for "羽田空港 買うべきもの" (must-buy items at Haneda Airport) in Japanese, you might find some useful lists (unfortunately, I can't post links in the comments). I'm really sorry I couldn't be more helpful. I hope you have a wonderful time in Japan!

@@cookingJapan I'm in all smiles reading your reply, knowing that I'm in good hands when it comes to Japan. Come to think of it, I really hope to get cooking ingredients, kitchen utensils( yakumi-yose, sushi rolling mat, Honma Kazuo Shoten's straw pot stand, Tsujiwa Kanaami's steaming rack, flat stackable stainless containers), bento boxes(Magewappa and Aizawa), furoshiki, umeboshi, nori, bonito flakes and more. Basically, all things in your kitchen, I know, I'm hopeless. You can't blame me for dreaming! For all these years watching your video, I did my homework.

@@MDMM-u8y I wish you could explore outside Haneda Airport, but it's a shame you can't. Furoshiki can be found at stores like "伊兵衛ENVERRAAK," which carry a variety of Japanese goods. Haneda Airport has a place called "Edo Koji," where modern masters have recreated the traditional streets of Edo. There are several shops there, so you might find something interesting. Thank you so much for watching my videos for so many years. I’m planning to create a video summarizing the kitchen utensils I use and where you can buy them in Tokyo. Hopefully, it will be useful for your next trip to Tokyo!

Thank you for always watching my videos! When soaking fried vegetables (or vegetables cooked in a pan) in mentsuyu, you can enjoy them quickly dipped, like tempura, or let them soak overnight like marinated eggs for a deeper flavor. I usually keep the mentsuyu-soaked vegetables in the fridge, and they’re so tasty that I often snack on them whenever I open the fridge :) Give it a try :) Have a great day!

Your comment made me smile 😂 I’d love to leave this suitcase at your place 😂 As for Kikkoman and Mizkan, they’re widely used in Japan and are generally known for their quality. However, while I believe they are safe, soy sauce can sometimes contain defatted soybeans and alcohol, and the ingredient list might include some unfamiliar items. The information about trace mineral drops is quite interesting. It’s surprising that such an expensive product is trending! Thank you for your comment, and I hope you have a wonderful week too!

Hello! Long time no see. Thanks for your comment. It’s amazing to hear that you can get so many Japanese ingredients in the UK. I was especially surprised to learn that fresh wasabi is being grown on a farm in England. Your stories make me really excited to visit and try the dishes in Birmingham that use Japanese ingredients. Thanks for sharing the info about the restaurant!

Thank you so much for watching the video! All the music for Itadakimasu Recipe is original and composed by a talented :) Japanese musician. Unfortunately, there isn't a direct link to the music, but I have previously featured the music on this UA-cam channel (Dark and Lonely Melodies | 30-Minute Itadakimasu Recipe BGM Playlist). I plan to create more music-focused videos in the future as well. Your comment made my day, thank you!

Thank you so much! I’m feeling much better now and am so happy to be back. Your kind words mean a lot to me. Have a wonderful day:)

こんにちは。スイカの皮の食べ方、シェアしてくださってありがとうございます❤️ お母様のレシピ、とてもおいしそうです😋 私もぜひ作ってみようと思います😊 良い1日をお過ごしください。

Gracias por ver el video y por tus amables palabras. Estoy muy contenta de que te haya gustado el video. Tus comentarios me animan mucho. ¡Que tengas un día maravilloso! Arigato 🙏🏻😊

Thank you for watching the video so quickly🙏🏻🥰 I had never heard of watermelon rind jelly before! And I'm so jealous of the time when watermelons were four for $1! Here in Tokyo, they cost about 2500 to 3500 yen each this year. It feels like watermelons have gotten more expensive lately. Roasting beets with salt and red wine vinegar sounds delicious! I’ll definitely try that. Thanks for always leaving such lovely comments! Have a great day❤️

ありがとう😊　今度、そうやって作ってみます👍

Haha, you pack your husband's bento every day! Just make sure not to pack him this one! 😂

So you've bought a suribachi🙌 It's a cooking tool with ridges inside the bowl for grinding and crushing ingredients into a paste. In Japan, it's used for grinding sesame seeds, making yam paste (there's a video on that), creating tofu paste, and mashing steamed potatoes. As you mentioned, it's also great for crushing garlic, ginger, and herbs! It's such a versatile tool-enjoy using it!