- 51
- 405 530
Kyodokan ~Japanese culture to the world~
Japan
Приєднався 1 жов 2023
Welcome to my channel, Kyodokan!
My name is Ryusei. I'm japanese.
I’m going to talk about japanese culture and food, and cook from authentic Japanese cuisine to homemade dish.
The reason I began this channel is that,
I’d like to love Japan more.
And I’d like to love all over the world more.
Knowing leads us to peaceful world.
I’d love to contribute our future.
🌱This mark is the sign of vegan food.
My name is Ryusei. I'm japanese.
I’m going to talk about japanese culture and food, and cook from authentic Japanese cuisine to homemade dish.
The reason I began this channel is that,
I’d like to love Japan more.
And I’d like to love all over the world more.
Knowing leads us to peaceful world.
I’d love to contribute our future.
🌱This mark is the sign of vegan food.
Japanese make Ratatouille. Food culture journey 1🌏
Hello everyone I'm Ryusei.
Today I made French food, Ratatouille.
This is my channel's new challenge. I'm going to learn culture in the world and I'm sure knowing each other will make the world more peaceful. Fortunately, my viewers often give me warm comment. And I'd like to communicate about culture and food in my channel. And I'd like to contribute to the peaceful world. This is my dream.
Olympics will start soon. This is the reason why I decided to cook Ratatouille.
I hope all players do their best.
00:00 opening
01:04 prepare ingredients
06:52 talk about japanese basil
07:56 finish ratatouille
#japanese #cooking #food #culture #foodculture #french #summervegetables #japaneseclture #ratatouille
Today I made French food, Ratatouille.
This is my channel's new challenge. I'm going to learn culture in the world and I'm sure knowing each other will make the world more peaceful. Fortunately, my viewers often give me warm comment. And I'd like to communicate about culture and food in my channel. And I'd like to contribute to the peaceful world. This is my dream.
Olympics will start soon. This is the reason why I decided to cook Ratatouille.
I hope all players do their best.
00:00 opening
01:04 prepare ingredients
06:52 talk about japanese basil
07:56 finish ratatouille
#japanese #cooking #food #culture #foodculture #french #summervegetables #japaneseclture #ratatouille
Переглядів: 95
Відео
Healthy and tasty Shabu shabu salad Recipe.
Переглядів 5184 години тому
Hello everyone! I'm Ryusei. Today I introduced how to make Shabu shabu salad. This way is really simple . Moreover it's so tasty. The key is to cook the pork using the residual heat. Please try to make Shabu shabu salad for lunch, dinner and home party! Recipe ~Ponzu~ Soy sauce 60 grams Orange juice 60 grams Rice vinegar 20 grams ※You can use white wine vinegar instead of it. Citrus juice ...
Regional food in AKITA. This is my first challenge! 🌏
Переглядів 4869 годин тому
Hello everyone! I'm Ryusei. Today I introduced regional foods in Akita. In Japan, there're so many species regional foods and unique ingredients. This time I went to Akita for 3 days and go to a market and bought some ingredients. In the future, I'll visit many places and introduce famous vegetables, seafood, meat and seasonings. If you have any questions and requests, feel free to ask me😊! Tha...
2 miso soup recipes. Traditional and my favorite way.
Переглядів 49816 годин тому
Hello everyone! I'm Ryusei. Although I introduced 2 recipes of miso soup, there are so many ways to make miso soup. Today I used dried sardines, but some people may use dried kelp or dried kelp and bonito flakes. Of course you can use dashi powder as well. And there is miso which is already added dashi flavor. Anyway miso soup goes well with many ingredients and it leads our health good! I hope...
Japanese popular homemade dish, Stuffed bell peppers.🌏
Переглядів 725День тому
Hello everyone! I'm Ryusei. Today I'm going to made japanese popular homemade dish, stuffed green bell peppers.Actually this dish is my favorite recipe. And I made it for my family and made it with my friends when I was a student. The key is that we heat them adequately. We should heat them over medium heat and cook them guradually. This dish goes great with sticky rice. So please eat stuffed b...
Best Ramen in summer. The recipe of healthy and tasty Hiyashi chuka.
Переглядів 37214 днів тому
Hello everyone! I'm Ryusei. Today I made cold ramen which is called Hiyashi chuka. This dish is my favorite summer menu. So I hope you try and enjoy it. Actually it's difficult to make thin omelette beautifully. However I'm sure thin omelette is essential part of Hiyashi chuka. That's why I explained it in detail and twice. If you have any questions, please feel free ask me. And this recipe is ...
🌱Mizu yokan is best japanese sweets in summer.🌏
Переглядів 40014 днів тому
Hello everyone! I'm Ryusei. Have you ever eaten Mizu yokan? It's my favorite japanese sweet in summer. Although in japan we can by usual grocery stores, I recommend to buy it at Wagashi store. Probably you'll experience amazing sensitive flavor! And I'm very happy you make it as well. I hope you enjoy Mizu yokan! Recipe Kanten (agar) 3 grams Smooth red bean paste 175 grams Water ...
Japanese popular 4 cucumber dishes. Cucumber is popular summer vegetable in japanese meal.🌏
Переглядів 90621 день тому
Hello everyoen! I'm Ryusei. Today I introduced 4 cucumber dishes. In japan, cucumber is very popular vegetable and actually there are more dished of cucumber. how about in your counry? Do you often est cucumber? And then there are some spiecies of cucumber as well.In the future, I'll intoroduce more spieces of cucumber and recipes. Recipe ~Ginger vinegar sauce~ Dashi 180 grams Rice vinegar 60 g...
Japanese traditional food in Okinawa. Goya champuru(Bitter melon dish).🌏
Переглядів 65428 днів тому
Hello everyone! I'm Ryusei. Today I introduced how to make Goya champuru which is a traditional food in Okinawa. Actually in Japan there are so many traditional foods. In the future, I'll introduce more traditional foods. I'm sure if I travel somewhere, I'd like to try original food made in there. This experience really good for me. 00:00 opening 00:12 map of Okinawa 00:50 prepare ingredients 0...
Japanese most popular river fish "AYU”. Takikomigohan and Himono.
Переглядів 680Місяць тому
Hello everyone! I'm Ryusei. Today I introduced very popular fish "AYU" which is seasonal in summer. And i made Takikomi gohan and Himono whichi is japanese dried fish. Actually you can't eat natural Ayu without summer. So if you have a chance, please look for Ayu. Recipe ~Ayu takikomi gohan~ Ayu 1 Salt Rice(rinsed) 300 grams Dashi 280 grams Sake 15 grams Soy sauce 15 gr...
How to make fluffy and tasty chawan mushi.
Переглядів 615Місяць тому
Hello everyone! I'm Ryusei. Today I made simple chawan mushi. And I introduced 2 ways of steaming using a popular steamer and donabe. Actually it's not easy to make smooth and fluffy chawan mushi. You may get bubble on surface, but I hope you make chawan mushi one more. And if you have any questions, please feel free to ask me. I wish you will enjoy chawan mushi. Recipe Egg 2 Dashi 280...
How to make Takikomi gohan, octopus and rice.🌏
Переглядів 573Місяць тому
Hello everyone! I'm Ryusei. Today I introduced one of Takikomi gohan, octopus and rice. Actually I love Takikomi gohan using sea food. For example, clams, octopus , sea bream, salon and so on. What is your favorite ingredients? In the future I'll show you more Takikomi gohan. And today I've also introduced Nanbu tekkie which is iron tool made in Iwate prefecture. It's my favorite rice cooker an...
🌱2 types of Ginger Pickles. Sweet vinegar & Soy sauce.🌏
Переглядів 344Місяць тому
🌱2 types of Ginger Pickles. Sweet vinegar & Soy sauce.🌏
🌱Japanese traditional sweets "Minaduki". Special Wagashi in June.
Переглядів 279Місяць тому
🌱Japanese traditional sweets "Minaduki". Special Wagashi in June.
🌱How to make Koshian and Mitsuni. This knowledge is useful for making or enjoying Wagashi.🌏
Переглядів 243Місяць тому
🌱How to make Koshian and Mitsuni. This knowledge is useful for making or enjoying Wagashi.🌏
Shrimp ball soup with yuzu served in kaiseki restaurants.
Переглядів 606Місяць тому
Shrimp ball soup with yuzu served in kaiseki restaurants.
🌱Japanese traditional drink. Aka-shiso soda, it's best drink for summer!
Переглядів 463Місяць тому
🌱Japanese traditional drink. Aka-shiso soda, it's best drink for summer!
How to make teriyaki salmon. TERIYAKI SALMON BENTO.
Переглядів 729Місяць тому
How to make teriyaki salmon. TERIYAKI SALMON BENTO.
🌱3 vegan simple and delicious side dishes.
Переглядів 3992 місяці тому
🌱3 vegan simple and delicious side dishes.
How to make beautiful and tasty hamburger steaks.
Переглядів 1,3 тис.2 місяці тому
How to make beautiful and tasty hamburger steaks.
🌱How to make kombu dashi and Tukudani.🌏
Переглядів 4032 місяці тому
🌱How to make kombu dashi and Tukudani.🌏
How to make simple and tasty pork ginger.
Переглядів 2 тис.2 місяці тому
How to make simple and tasty pork ginger.
How to make clams and rice. Regional food in Tokyo.
Переглядів 7632 місяці тому
How to make clams and rice. Regional food in Tokyo.
A whole sea bream into 4 dishes. Soup, Rice , Sashimi and Nitsuke.
Переглядів 8452 місяці тому
A whole sea bream into 4 dishes. Soup, Rice , Sashimi and Nitsuke.
Japanese knife technique "Katsuramuki" with Usuba knife.
Переглядів 7532 місяці тому
Japanese knife technique "Katsuramuki" with Usuba knife.
How to make an authentic japanese appetizer.
Переглядів 7872 місяці тому
How to make an authentic japanese appetizer.
How to make bamboo shoots Yaki-onigiri.
Переглядів 4883 місяці тому
How to make bamboo shoots Yaki-onigiri.
🌱How to make Sakura Mochi. Popular japanese sweets, Wagashi.
Переглядів 6453 місяці тому
🌱How to make Sakura Mochi. Popular japanese sweets, Wagashi.
🌱How to make smashed red bean paste. Essential part of Wagashi.
Переглядів 4063 місяці тому
🌱How to make smashed red bean paste. Essential part of Wagashi.
🌱How to make Green peas and rice. It's very popular Takikomi gohan in spring.
Переглядів 5473 місяці тому
🌱How to make Green peas and rice. It's very popular Takikomi gohan in spring.
This looks absolutely stunning 👑 Peti’s tip: next time, try to sprinkle the sliced eggplant with salt 30 min before stir frying and drain/ squeeze them - like you would with cucumber when making sumonomu. They’ll lose quite some water, get sweeter and very crunchy!
Yes, it was good! I’m sure the flavor of Ratatouille will be much more concentrated made by your way. I’ll try do it next time. Thank you very much😄!!
Thank you ❤❤❤
You’re welcome! Thank you for watching too😊!
How wonderful! Thoroughly enjoyed.
Thank you for watching and your comment! I'm vey happy you said that!
a chef of many talents! if you ever get in the mood to do something from Argentina, try Locro, a heavy corn stew of native origin, with many local variants all along the Andes mountain range, it's a lot of work though :)
Thank you for teaching me! I've just watched how to make Locro on UA-cam! It looks very delicious:0 In that video, beaf, pork and some sausages were added to Locro. Are everything essential for Locro? I'd like to try to make it!
@@kyodokan.japanese.cuisine glad you find it interesting! the traditional basic Locro goes with pork's trotters and cow tripe, but you can choose to add the ones you like the most or are easier to find. We usually eat it in winter, specially in the National Holidays, May 25th and July 9th.
Thank you for teaching me in detail. I'll look for these. Oh, now is the best season in Argentina. In Japan we can't get white cone in winter, so I'll make it in summer. I'm sure that taste is really good for japanese!
@@kyodokan.japanese.cuisine I really hope so, but careful because eating locro in summer leads to sweating profusely and falling asleep after lunch!
Hahaha🤣 OK! I'll be careful! I'm looking forward to eating!
This man has a passion for cooking
Thank you very much! I'm so glad!
Hello! What is the music at 4:56?
This ratatouille looks yummy!
The name of this music is10°c. I recommend to search " dova-syndrome 10°c ". I hope you find it!
Thank you for watching and your comment!
@@kyodokan.japanese.cuisine Thank you for your reply, Ryusei-san. The song is super catchy. lol. I hope your channel continues to grow in popularity!
You're welcome! I like this music too. And thank you very much. I keep making videos😊!
Thanks for this video ! I love making miso soup because you don't have to follow strict rules, you can adjust the way you like it and choose many different kind of ingredients
You’re welcome! Yes, I agree with you. We can feel free to enjoy misogyny soup! Thank you for watching and your comments as always! Have a good day!
That's much better than restaurant quality, great technique looking forward to making this 👍
Thank you for watching! I hope you enjoy teriyaki chicken😁
very clear and step by step instructions. thank you from the philippines 😊
You’re welcome. Thank you for watching from Philippines😊!
Tonburi and junsai I learned from You Thank you very much
You’re welcome! Thank you for watching too!
Thats like twice the size of any chicken thigh i've ever seen
I’ve heard the same thing from other viewers. This is not super big size in Japan. I’m sure Japanese chicken thigh is a bit bigger!
What a lovely, tasty salad 🥗 for a hot summer day! Will try it later this week❣️ It’s pori-pori here today with grilled 🐙 ❣️
… btw: 1 blossom myoga comes for 23,90 € 😬
Yes, please try it! I hope you enjoy it😊 That’s good! Have a nice dinner✨
23,90€😳!? In Japan, we can buy so many blossoms Myoga. It’s around 150 yen in Japan.
This is by far the priciest Japanese vegetable I’ve seen here.
In the future, I’ll see japanese vegetables in your town ,Düsseldorf! Thank you for information😉
Ohayo gozaimasu Ryusei! :) I really like the technique of slicing the cucumber in a diagonal manner. I will try making the ponzu sauce for a salad. It will be delicious. Thank you for teaching me! I appreciate you very much! Domo arigato!
Ohayogozaimasu! :) I often do cutting way too. Yes, pleae try it and I hope you enjoy it! You’re welcome. Thank you for watching too :D
Last time I made your recipe for cold ramen salad, it was delicious , quick and I loved the presentation on the plate. I took a photo of it and send to my family and friends around the world and they were impressed. Arigato Mr. Ryusei !
Thank you for telling me and I’m very glad you enjoyed cold ramen salad and shared your family and friends around the world!! Douitashimashite! Arigato!!
What type of vinegar do you use, rice vinegar ? seasoned or unseasoned ?
I used unseasoned rice vinegar. But you can use white wine vinegar instead of it.
Hi Ryusei ! my question is once you put pork in the boiling water, you turn down the heat and stir it. For how long I should stir pork in hot water like 5 min or until it will change the color to gray.
Hi! Yes, it will change the color to gray. Because depends on the thickness of pork, the time of cooking is different! I hope you make it well and enjoy! Thank you!
Nice! Thank you! 🌷
Thank you for watching too😁!
Very interesting video ! I love that you also focus on the prefecture and show us many different foods I hope you will be able to make more videos like this, it feels like I am travelling 😂
Thank you very much! I’m very happy you said that😊. Sure! I try to make once a month🙌 Thank you for watching and your comments as always!
Amazing as always, Ryusei-San! Again I really like those info parts in the beginning of the videos. They really add a lot to the video. Keep it up!
You always told me the point of you like. It’s really helpful for me. I keep making videos like this! Thank you very much!
I really liked this video! All of the unique ingredients looked so interesting, although I'm not a huge fan of the slimy texture so I would be nervous trying that special seaweed 😅 Thank you for sharing, Ryusei-san!
Thank you! You don’t really like slimy texture😅. Everyone has different tastes. But I so happy my video was interesting for you! You’re welcome. Thank you for watching too😁!
all of these look so nice, I would love to try them one day. nice video!
Thank you very much! I hope you try them😁! They’re really good taste!
Amazing as always, Ryusei-San! I didn´t know those recipes before. Very happy to know them now. Thank you!
Thanks for watching always! I'm very glad my video was helpful for you. Thank you!
The aquatic plant Junsai looked like they were alive,were they? Interesting ingredients,all of them!!! I am trying to play catch up with you Ryusei..you sure can talk fast LOL...
Yes, it's a really interesting ingredient! The way of harvesting is also interesting and in the future, I'll show you it in the future! Oh, really? Thank you for your advice! I try to talk you can watch it more comfortably!
Thanks for another great video
Thank you very much! I’m so glad!
The more I see from you, the more I want to come to 🇯🇵 ❣️
I’m happy you said that😊! I’ll make more introduction videos like this. Thank you for watching as always✨
so many unusual ingredients, thanks for the deep insight of the traditional regional cuisines of Japan. there's many good Japanese restaurants here in Buenos Aires, but they have the most known dishes (sushi, ramen, takoyaki, some Okinawan dishes, etc)
Thank you for watching! And I’m very happy these ingredients are unusual ingredients for you. That’s also nice! Today I took a Okinawa dish and I’ll make a video too. Thank you for helpful information! Have a nice day 😊
Really interesting ingredients! Never used Junsai but it looks so cool after boiling! Akitakomachi is one of my favorite rice, I have a whole bag at home :D Akita sounds like a really nice place to visit for beautiful nature and tasty food!
Thank you for watching! Yes, the look is really cool :) And you like Akitakomachi. Sounds good! Akita is good place to visit, there are really beautiful nature and unique food :D
Just started watching but a new Ryusei upload = A good day. EDIT: Just finished watching and that was a wonderful video as always! The writing at the end was beautiful as well!
Thank you for watching as always. I'm very glad you enjoyed! I also like writing, so your comment makes me happy!
Please can u tell me which part of the chicken u usually use
I usually use chicken thighs. And sometimes I use chicken breast as well.
@@kyodokan.japanese.cuisine thank you!!!
Mizuna 🌿❣️
Do you like Mizuna🌿? I like it! Thank you 😊!
Peti loves it! I always feel somehow bad when buying it (or gobo, mitsuba or shungiku) for evironmental issues concerning the looong journey, but it brings so much variety and loveliness to any daily dish 💚
Are they imported from Japan 🤔? Yes, I agree with you, I love them as well!
They are - and I believe Düsseldorf is the only city where such a great variety of fresh Japanese groceries of all kinds is so easily available - thanks to the largest Japanese population in 🇩🇪
That’s great! In the future I’d like to visit there🇩🇪!
Does this mean 300 g of beef plus 300 g of pork? Or a total of 300 grams of meat?
I used a total of 300 grams of meat. Thank you!
recipe is great, but HAIYAAAA metal spoon in non-stick pan
Thank you for watching!!