Could you do a food demo on “Lemon Cilantro Chicken? I have moved to a different state, and how I miss this “entree” from my favorite Japanese restaurant. It was a soy sauce based recipe. Thankyou, love your recipes!!!!
hello Taiji san thank u for sharing ur recipe of japanese cooking i love japanese foods,hope u'll visit phillipines so i can see and meet u aregatou gozaimasu ✌️🥰
I just caught your show the other day and I really enjoy it. Japanese food is my favorite food as I was raised in Hawaii. You are very good at explaining and demonstrating each dish. Thank you so very much for your cooking tips. Many blessings.
Thank You so much Taiji for this Wonderful Summertime recipe for all of us! This one will be a really good idea for gatherings with friends on warm evenings. Thank you again for all your time and effort!! Take Care and stay safe. Namaste'
Thank you. Your videos are amazing.Please share more Japanese knowledge.Especially how we can follow simple lifestyle methods for success and happiness
I would like to learn how you tie your sleeves up. It would work for some of my shirts at work. Just found your videos and have been watching many of them.
Thanks. I just found your channel recently. I learned a few things. I did not know that about the sesame seeds. I also never soaked the kombu overnight, I always just threw it straight in the water. I will try soaking it from now on! I will give this soup a try next weekend. Do you think it would be good with smoked fish? I buy smoked mackerel and salmon very often from my regular grocery store. We don’t have the dried Japanese kind though.
thanx for finding my channel!! so glad to hear, that you learned something from my video! yes, I think this will match smoked fish (and rice of course!) perfectly! or you could even put the smoked mackerel in the soup instead of tuna.
I've never eaten miso soup with rice, and getting the stuff to make dashi, or dashi powder is Linda iffy in my area. I'm not averse to eating miso soup over rice seeing as it's not so different from eating chicken and rice porridge or eating a chicken and rice soup, both I've enjoyed. The recipe I use for chicken and rice porridge is kinfa a offshoot of Chinese/Vietnamese traditional recipe. Haven't done that in a while because of current dietary restrictions fir health reasons ( low carb nutrient dense food restrictions) but this isn't a bad option. Definately need to try toasted miso paste in my next batch of miso soup! This sounds kinda weird as far as recipes go, but I think I might try it within tge week if I can figure out how to get dashi for it. The old saying don't knock it til u try it I think I'm gonna use here.
@@taijiskitchen yeah, I like learning new foid ideas. I like learning new skills. I like trying new kinds of ethnic foods. I don't always like them, but I've learned a long time ago sometimes a weird sounding food combo ends up being awesome. As a 11yr old I got into paoring hard-boiled eggs with peanut butter of all things. As a kid in the middle of puberty, it sounded gross but tasted great. During pregnancy with my son, I mixed sour gummies with ice cream. Ud be suprised what off the wall foid combos are good during major hormonal fluxes, and how sometimes after u realize just how yummy those things are even after.
Aloha Taiji! Would somen or soba noodles be a good option instead of rice? Or even your angel hair pasta/ramen hack? Love all your videos - so happy to see you do substitutes for those outside of Japan & far from an Asian market! Your food reminds me of my childhood! Please keep on posting...
you mean to go with this Hiyajiru? never tried it, but I think it'll work too! but for that, you might add more miso to it, so that it works as a "sauce" instead of "soup" that's exactly my aim! and I try to bring back my own childhood too!! did you live in Japan?
@@taijiskitchen No - I am just of Japanese ancestry! Would love to visit Japan someday but for now UA-cam is our virtual travel means - so thoroughly enjoyed the posts of your visit home to Japan & even your foraging in Germany. Continue your great work!
you could. it'll be a bit more crunchier probably. there is that variation as well. I just made the easier version. only one way to find out, try it and see if which variation you like better!!
the one I used in the video was from Shimaya, didn't meant to cover it with my finger... just realized it. you can check out other videos to see the full package; ua-cam.com/video/2Jaauy50uwM/v-deo.html other typical brands include also Ajinomoto and Yamaki.
As one who has issues with eating tuna (long story!) can I substitute a can of salmon instead? Bonito flakes are also tuna, so can they be excluded (I know the flavours will be compromised)?
Of course, just like regular miso soup, you can add ingredients you like in hiyajiru. Some people don't add fish and some even substitute peanuts for sesame seeds. If you don't use bonito flakes or hondashi (the instant dashi), you won't get the traditional miso soup flavor, but many vegetarians go without it and says it's quite good
@@taijiskitchen Yes Japan Farmers Market. Not the modern Market. I want to see the Farmers Market or Village Market. I want to see it and how do japanese buy their produce. The culture of buying before it reaches the kitchen. I love Japan!.
They are, except for the dried ones like the tofu skin or the koya tofu. But soft and medium are more enjoyable when you want to eat them as they are. Firm might be a little too rough in its texture. And there are some companies that just make horribly taating tofu. You might want to usw them for deep-frying in very thin strips. They will be more like crackers afterwards.
Please stop supporting and publishing videos by Cooking with dog. What are these people thinking? No animal should be on the kitchen counter EVER. It is unsanitary and disgusting. The announcer is difficult to understand as well.
the best part for me when you eat ... please don't stop ... Thank you
Your slurping is so satisfying😌
I like the smile you put on every time when you get ready. 😊😊
oh, haha, thanx!!
Looks delicious, and grandma's are rarely wrong! Appreciate the list at the end. Thanks!
Grandmas* I don't know why people insist on putting apostrophes where they don't belong. 😛
Could you do a food demo on “Lemon Cilantro Chicken? I have moved to a different state, and how I miss this “entree” from my favorite Japanese restaurant. It was a soy sauce based recipe. Thankyou, love your recipes!!!!
Wow... I will cook this cold soup some day soon....thanks
I love everything about your videos - maybe especially how you tie your sleeves out of the way!
Thank you from France!
Hi, I'm wondering what are the vegetarian choices in Japanese food in main course and soups, for people like me who don't eat any meat or fish!!!
I love somen and love your video 2
Wish the people who are watching this video the best
Thank you for this recipe. I will give it a try on a hot summer day.
hello Taiji san thank u for sharing ur recipe of japanese cooking i love japanese foods,hope u'll visit phillipines so i can see and meet u aregatou gozaimasu ✌️🥰
I just caught your show the other day and I really enjoy it. Japanese food is my favorite food as I was raised in Hawaii. You are very good at explaining and demonstrating each dish. Thank you so very much for your cooking tips. Many blessings.
Thank You so much Taiji for this Wonderful Summertime recipe for all of us! This one will be a really good idea for gatherings with friends on warm evenings. Thank you again for all your time and effort!! Take Care and stay safe. Namaste'
Very refreshing for hot summer days!!! I will try it. Thank you!
you are welcome!! enjoy!
Very interesting ! I especially like that you show multiple ways in which to accomplish the dish.
thats what I see that lacks in many other cooking channel, but I want to people to get easy access to Japanese food!!
I’ve been trying all of your recipes lately & excited for this one too! :) you make everything sound so yummy!
thanx so much!!
glad to hear, you like my videos!!
It's winter here in Australia, but I'll have to try these in December/January when it's hot! They look very delicious!
hahaha, didn't think about that!
well, you have 5 months to prepare!
Sounds delious , will try to try this out soon
Thanks for this recipie
you are welcome!!
Wonderful recipe. Thanks
you are welcome!!
glad to hear, that you like it!!
hey! Just wanna let you know I enjoy your video and my boyfriend really loves my cooking because of you so thank you so much!
Amazing, thank you!
Nice recipe,I’m going to try it but I want to make cucumber into noodles with my spiralizer.
Thank you. Your videos are amazing.Please share more Japanese knowledge.Especially how we can follow simple lifestyle methods for success and happiness
thank YOU for saying that!
wow, you mean more philosophical side?? ill put that on the list! thanx for the request!!
That looks so good I want some (I’ll try anything new because you only live once)
I love zour videos
Wow It’s very interesting! I wanna try it☺️😍
hope it turns out as good as mine!!
Are Bonito flakes, fish flakes, Mr. Taiji? I have trying your recipes. We are enjoying them. Thank you. 🤗
Bon appetit 🍜 thank you 🙏
Thanx for your comment!
Wow 😳 so yummy 😋😋
Could you use a candle to roast the Miso paste as well :D?
I wouldn't, bc the candle flame contain the soot of candle-wax.
Delicious..n soupy..❤❤👌
thanx!
Thanks for sharing - definitely going to try this. It’s 33C here in the UK (which is insane), and gazpacho is a bit too heavy. This looks lovely.
well, im actually back in Japan and its 36C, so perhaps why we invented this recipe, lol!!
I would like to learn how you tie your sleeves up. It would work for some of my shirts at work. Just found your videos and have been watching many of them.
thanx so much for visiting my channel!
its called Tasuki-gake, a way to tidy up the kimono sleeves.
@@taijiskitchen i think it’s cool the way you did it! ☺️
Thanks. I just found your channel recently. I learned a few things. I did not know that about the sesame seeds. I also never soaked the kombu overnight, I always just threw it straight in the water. I will try soaking it from now on! I will give this soup a try next weekend. Do you think it would be good with smoked fish? I buy smoked mackerel and salmon very often from my regular grocery store. We don’t have the dried Japanese kind though.
thanx for finding my channel!!
so glad to hear, that you learned something from my video!
yes, I think this will match smoked fish (and rice of course!) perfectly! or you could even put the smoked mackerel in the soup instead of tuna.
I've never eaten miso soup with rice, and getting the stuff to make dashi, or dashi powder is Linda iffy in my area. I'm not averse to eating miso soup over rice seeing as it's not so different from eating chicken and rice porridge or eating a chicken and rice soup, both I've enjoyed. The recipe I use for chicken and rice porridge is kinfa a offshoot of Chinese/Vietnamese traditional recipe. Haven't done that in a while because of current dietary restrictions fir health reasons ( low carb nutrient dense food restrictions) but this isn't a bad option. Definately need to try toasted miso paste in my next batch of miso soup! This sounds kinda weird as far as recipes go, but I think I might try it within tge week if I can figure out how to get dashi for it. The old saying don't knock it til u try it I think I'm gonna use here.
oh, that might be true. we all think alike, lol
glad you like my recipe!!
@@taijiskitchen yeah, I like learning new foid ideas. I like learning new skills. I like trying new kinds of ethnic foods. I don't always like them, but I've learned a long time ago sometimes a weird sounding food combo ends up being awesome. As a 11yr old I got into paoring hard-boiled eggs with peanut butter of all things. As a kid in the middle of puberty, it sounded gross but tasted great. During pregnancy with my son, I mixed sour gummies with ice cream. Ud be suprised what off the wall foid combos are good during major hormonal fluxes, and how sometimes after u realize just how yummy those things are even after.
Aloha Taiji! Would somen or soba noodles be a good option instead of rice? Or even your angel hair pasta/ramen hack? Love all your videos - so happy to see you do substitutes for those outside of Japan & far from an Asian market! Your food reminds me of my childhood! Please keep on posting...
you mean to go with this Hiyajiru? never tried it, but I think it'll work too!
but for that, you might add more miso to it, so that it works as a "sauce" instead of "soup"
that's exactly my aim! and I try to bring back my own childhood too!!
did you live in Japan?
@@taijiskitchen No - I am just of Japanese ancestry! Would love to visit Japan someday but for now UA-cam is our virtual travel means - so thoroughly enjoyed the posts of your visit home to Japan & even your foraging in Germany. Continue your great work!
Great recipe! Would it be better to sweat the cucumber slices before putting them in the miso soup?
you could. it'll be a bit more crunchier probably. there is that variation as well. I just made the easier version.
only one way to find out, try it and see if which variation you like better!!
Do you not find there to be grit and bugs in the tops of the scallions,? This looks delicious, I think it would be good warm too.
oh, really?! I did not notice that... in what sec?
sorry for grossing you out.
This looks perfect for our hot summer in Colorado. Is there a particular reason for roasting the miso? Is it ok to skip roasting it?
like I said in the video, its not necessary, just a habit/tradition to roast.
What is the brand of Dashi packet you buy? I only see big bags of Dashi powder in the stores.
the one I used in the video was from Shimaya, didn't meant to cover it with my finger... just realized it. you can check out other videos to see the full package;
ua-cam.com/video/2Jaauy50uwM/v-deo.html
other typical brands include also Ajinomoto and Yamaki.
As one who has issues with eating tuna (long story!) can I substitute a can of salmon instead? Bonito flakes are also tuna, so can they be excluded (I know the flavours will be compromised)?
Of course, just like regular miso soup, you can add ingredients you like in hiyajiru. Some people don't add fish and some even substitute peanuts for sesame seeds. If you don't use bonito flakes or hondashi (the instant dashi), you won't get the traditional miso soup flavor, but many vegetarians go without it and says it's quite good
Do you have farmers market? Please give us a tour.
in Japan you mean?
will put that in the list!
@@taijiskitchen Yes Japan Farmers Market. Not the modern Market. I want to see the Farmers Market or Village Market. I want to see it and how do japanese buy their produce. The culture of buying before it reaches the kitchen. I love Japan!.
Mr. Taiji-san, are all box tofu ready-to-eat so no need to cook?
They are, except for the dried ones like the tofu skin or the koya tofu. But soft and medium are more enjoyable when you want to eat them as they are. Firm might be a little too rough in its texture. And there are some companies that just make horribly taating tofu. You might want to usw them for deep-frying in very thin strips. They will be more like crackers afterwards.
yes they always are.
thanx GoldenSun for the detailed answer!! all right on point!!
thanks for your reply Mr. Taiji-san 👍 you've solve my doubt on box tofu😋😸😇🙇♀️
👍👍👍👍👍
مرحبا .. رجاء رجاء الترجمة للعربيه نحب المطبخ الياباني ونريد أن نفهم العادات اليابانيه
🐎 pozdrawiam
Are u living in germany?
yup!
Lol u cant replace himono with can tuna the hyajuru will less tasty i guess
Please stop supporting and publishing videos by Cooking with dog.
What are these people thinking? No animal should be on the kitchen counter EVER. It is unsanitary and disgusting. The announcer is difficult to understand as well.
Sub bots