Wow! Ryusei-san that looked so beautiful at the end! I really liked your video! That soup reminded me of photos of kaiseki meals they serve at ryokans that I've researched 😊 Thank you for your hard work and introducing each step of the dish to us
Thank you for watching! Yes! This soup is often served in kaiseki restaurants. You’re welcome! Thank you for your comment too😊 I’m very happy to read heartfelt comments. You always motivate me to make videos!
That was a masterclass Ryusei! When you say it's important to make nice shrimp balls,I pay attention!! ha..ha.. How long ware you a chef at a restaurant ,Do you still work as a Chef?I hope you don't mind me asking. Btw..can you use any type of yam?It looks so delicious,I could eat all of it by myself.Not sure what the yellow fruit is...a kind of lemon? Another interesting Japanese dish for sure!!!
Yes, it’s a bit difficult to make it. I went to cooking school one year and worked at restaurants for 7 years. Yes , but now I’m working casual restaurant. This yam is called Yamaimo in Japan. The feature of it is very very sticky. We eat it with rice or soba as well. And this yellow fruit is yuzu. It’s similar to lemon but the fragrance is different. Yuzu is so popular fruit in Japan. Thank you for watching always😊!!
@@kyodokan.japanese.cuisine One can tell that you are skilled ,and I have not seen some of your dishes on another channel.Keep it up! So is Yamaimo used to bind the shrimp ball together? I can try to make the shrimp ball but might not get the same shape as yours.😊
Thank you very much! Actually in Japan there’re so many dishes and I’m proud of them. I hope you enjoy wide range of Japanese food in my videos. Yes, it binds the shrimp balls together. Please try it! You can do it😊! Thank you so much!!
Your Rs/Ls and THs/Ss are so much better! It's evident that you've been practicing. The recipe looks great too! You're using lots of ingredients I cannot get in the USA, so I'll just dream.
Thank you so much! Actually I was not good at these pronounces. I’m very glad! Thank you for your information. I hope you can get these ingredients in the USA too. I will keep making videos about Japanese food. And I’d like to contribute the export of these ingredients.
Konnichiwa Ryusei-san! :) Wanmano looks beautiful and delicious! I especially like the shrimp ball recipe. What is the easiest way to clean the suribachi? I have never seen a suribachi and would like to buy one to add to my kitchen. Another wonderful video with lots of good information. Domo arigato! :)
Konnichiwa! Thank you!! This is a one of a Japanese authentic soup. So I make it politely. We usually use a scrubber. In Japan it’s called “Tawashi” which is made of palm. And we can sometimes use food processor instead of Suribashi. But I’m sure Suribachi creates more stickiness!
@@kyodokan.japanese.cuisine Ohayo gozaimasu! Is the yam called nagaimo? If it is nagaimo then I definitely must buy a suribachi because I started growing the traditional Japanese mountain yam three years ago. I have two varieties. One is the standard variety and the other is the "ginko leaf" variety that grows wider and flatter tubers.
Ohayo gozaimasu! No, this yam is called Yamaimo. It's a bit different and it's more stickiness. But it's similar and I use suribachi to grate Nanaimo as well. However your mountain yam may be Yamaimo! Because "Yama" means mountain in japanese. And japanese Nanaimo is usually long stick shape.
@@kyodokan.japanese.cuisine Yes, I believe that what I have is the correct Japanese mountain yam. The seed tubers were very difficult to find and took a long time to locate someone selling them. The vendor said that they were from Japan and not China and are the mountain yam. The tubers are thick and more oval, not like a stick. This makes me very happy to have the sticky yam! Domo arigato gozaimasu for the clarification! :)
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Thank you Ryusei--San! I just finished studying, and now I can relax with your video. It is amazing as always!
Thank you for watching and your comment as always! I’m happy you said that😊!!
Wow! Ryusei-san that looked so beautiful at the end! I really liked your video! That soup reminded me of photos of kaiseki meals they serve at ryokans that I've researched 😊 Thank you for your hard work and introducing each step of the dish to us
Thank you for watching! Yes! This soup is often served in kaiseki restaurants. You’re welcome! Thank you for your comment too😊 I’m very happy to read heartfelt comments. You always motivate me to make videos!
Thank you for the video Ryusei! I'll definitely try this at home!
You’re welcome! Please try it. I hope you enjoy it!!
That was a masterclass Ryusei! When you say it's important to make nice shrimp balls,I pay attention!! ha..ha.. How long ware you a chef at a restaurant ,Do you still work as a Chef?I hope you don't mind me asking. Btw..can you use any type of yam?It looks so delicious,I could eat all of it by myself.Not sure what the yellow fruit is...a kind of lemon? Another interesting Japanese dish for sure!!!
Yes, it’s a bit difficult to make it. I went to cooking school one year and worked at restaurants for 7 years. Yes , but now I’m working casual restaurant.
This yam is called Yamaimo in Japan. The feature of it is very very sticky. We eat it with rice or soba as well.
And this yellow fruit is yuzu. It’s similar to lemon but the fragrance is different. Yuzu is so popular fruit in Japan. Thank you for watching always😊!!
@@kyodokan.japanese.cuisine One can tell that you are skilled ,and I have not seen some of your dishes on another channel.Keep it up!
So is Yamaimo used to bind the shrimp ball together? I can try to make the shrimp ball but might not get the same shape as yours.😊
Thank you very much! Actually in Japan there’re so many dishes and I’m proud of them. I hope you enjoy wide range of Japanese food in my videos.
Yes, it binds the shrimp balls together. Please try it! You can do it😊! Thank you so much!!
Your Rs/Ls and THs/Ss are so much better! It's evident that you've been practicing. The recipe looks great too! You're using lots of ingredients I cannot get in the USA, so I'll just dream.
Thank you so much! Actually I was not good at these pronounces. I’m very glad! Thank you for your information. I hope you can get these ingredients in the USA too. I will keep making videos about Japanese food. And I’d like to contribute the export of these ingredients.
Thank you Ryusei-san! Is it possible to deep fry the shrimp aswell?
You’re welcome. Thank you for watching too! Yes, you can deep fry shrimp balls as well.
Konnichiwa Ryusei-san! :)
Wanmano looks beautiful and delicious! I especially like the shrimp ball recipe.
What is the easiest way to clean the suribachi? I have never seen a suribachi and would like to buy one to add to my kitchen.
Another wonderful video with lots of good information. Domo arigato! :)
Konnichiwa! Thank you!! This is a one of a Japanese authentic soup. So I make it politely.
We usually use a scrubber. In Japan it’s called “Tawashi” which is made of palm.
And we can sometimes use food processor instead of Suribashi. But I’m sure Suribachi creates more stickiness!
@@kyodokan.japanese.cuisine Ohayo gozaimasu! Is the yam called nagaimo? If it is nagaimo then I definitely must buy a suribachi because I started growing the traditional Japanese mountain yam three years ago. I have two varieties. One is the standard variety and the other is the "ginko leaf" variety that grows wider and flatter tubers.
Ohayo gozaimasu! No, this yam is called Yamaimo. It's a bit different and it's more stickiness. But it's similar and I use suribachi to grate Nanaimo as well. However your mountain yam may be Yamaimo! Because "Yama" means mountain in japanese. And japanese Nanaimo is usually long stick shape.
@@kyodokan.japanese.cuisine Yes, I believe that what I have is the correct Japanese mountain yam. The seed tubers were very difficult to find and took a long time to locate someone selling them. The vendor said that they were from Japan and not China and are the mountain yam. The tubers are thick and more oval, not like a stick. This makes me very happy to have the sticky yam! Domo arigato gozaimasu for the clarification! :)