I really appreciate your cultural and social insights along with the delicious foods you present. You make learning in the comfort of our own homes so much easier. And saves embarrassment!
Just started watching your channel, I like your cooking it's very simple, healthy and delicious because I'm asian too and the ingredients you're using were just the basic not a lot of spices. Also the amount you cooked is good for one serving no leftover means definitely no food wasted. 😍
Shirataki is not a common ingredient in my place because there are no Japanese groceries nearby but there are Korean groceries. So I replace shirataki with glass noodles which Koreans use for Japchae.
Taji-san, I just love all your videos; I have learnt so much about the basic elements of Japanese cuisine&culture from every video. I especially appreciate the SLURPALERT! warning signal which shows your approvalOver fifty years ago, I started learning about the complexities of Japanese cuisine from an ever remembered work colleague, Dr Izumi Shimada. Both Izumi and his American wife/ colleague, was that their family custom was to grunt out 'buhhh, buhhh (for Japanese, the grunts of contentment made by every pig!- the best alternative to what you now call Slurp Alert! Just the Slurp Alert sign is enough to make me feel right at home, sitting watching you prepare and then eat every dish you have made! I only have one question with this fish hot pot recipe, as an experience fish cook yet only a novie in Japanese cuisine: Could not just poach the salmon flets just enough to detach the skin, as you did with the shirataki noodles? I know all the medicinal qualities of fish skin, but this dish might be more appealing to non Japanese viewers if the skin was detached before being added as the final ingredient in the delicious prepared vegetables already cooking in the miso broth? Taji-san, you really are the best teacher, a master chef!
hahaha, thank you so much for your compliments! never thought anyone would appreciate the slurp-alert! as to answer your question, do whatever you feel suitable for the fish skin. as a Japanese, I never thought of skin as something unappealing for anybody. we eat the skin, mainly not because of its nutritious values, but more for its tastes. once you get used to it, its actually quite a delicacy. in Japan there are even some dish solely made of fish (or chicken) skin, sometimes roasted crunchy or boiled and enjoy the gooey texture. but of course, its a preference thing, so like I said, take it off if it bothers you. no need to poach, just skin it as you cut into pieces. the most important thing is that you enjoy the food!! so glad to receive such good feedback from an experienced fish cook!!
Andrew Ignatieff, such an interesting comment. The skin of the salmon has always been my favourite part, no matter how it's prepared. I could make a meal out of it! I am wondering, is your observation about someone's dislike of the fish skin a regional taste, or maybe familial?
He's eating out of a small bowl because he's Japanese and Japanese have this culture as well as with the Chinese. It is also a way of regulating your food intake specially the rice. You will know that you are overeating by the number of refilling bowls, and to avoid also wastages. You can always replenish your bowl if it is not enough, provided you'll empty your bowl. They will use plates, depending on the food, for presentation, like the curry rice which is not a Japanese cuisine originally. Most Japanese and Chinese people were taught not to leave food in their bowls or plates. It is in their culture and in deference to people who toil in food farming and respect to whoever is providing food on the table and as well as self-discipline.
I don't mind the slurping at all. If you're watching a Japanese chef and you can't handle the slurping then maybe you should watch silent movies instead.
@@taijiskitchen Thank you! I live in Bulgaria 🇧🇬 and I like Japanese 🇯🇵cuisine I had some miso soup packets (for 800 ml of water) and some powdered Dashi granules (you can find stuff in Bulgaria if you search online) I bought a whole fish that had a big head, used the bones around the gills and a bit of the end part of the tail and made a soup. Me and my father enjoyed it a lot and ate the whole thing! So to all people that are hesitant - make the fish soup!!! And I made just the broth and fish - no vegetables as I got the inspiration to cook late at night lol
I remember you mentioned adding miso at the end to keep the fragrance of miso as much as possible. Why is hot pot different? I noticed you added miso before many ingredients.
you are totally right, in miso soups we do that. but in this hotpot, I put the miso early with the risk of losing the aroma, but instead the flavor will sink in in the ingredients more.
@@taijiskitchen Got it! Will definitely try. I have miso at home, the miso soup I made before was not strong in favor, probably because I added miso too early.
It is communal if you are in a house or restaurant with your family or friends or in a group. But unlike Koreans who use the same chopsticks from their mouth to the pot, the Japanese use serving spoons or chopsticks. Sometimes you'll have your own small pot boiling infront of you if you are in a group, relaxing in a hot spa or hotel but it depends on the kind of service or presentation they offer. However, there are many single people in Japan and they will prepare their hotpot just like Taiji's.
Cutting tofu. Since you are a proponent of safety, the method you use here and in other videos for cutting tofu in the palm of your hand is really dangerous and sets a VERY bad example for your audience, which is watched by thousands. Please use your cutting board or a plate to cut the tofu.
But it is a very traditional way of cutting Tofu when cooking at home. Tofu has no denseness and so easy to cut with what traditionary oblong shaped Japanese kitchen knife and you as a skilled home cook you learn to adjust just how square you cut into any ingredients and just how much force you applied to cut it. That's what called a knife skill. However You can always use cutting board to be sure you don't injure yourself which is what I do since I don't own traditional Nakiri knife of Japan.
Are you actually Asian? Why aren't you cutting the vegetables at an angle? Because angled cutting is rule number one in Asian cookery I've learned over the years, and you are keeping your face hidden.
I am 100 % Japanese, born and raised, and we don't always cut veggies at an angle in Japan, perhaps that's so in other Asian countries, but not always in Japan. Here are list of Japanese cutting techniques, if you are interested: thechefdojo.com/japanese-vegetable-cutting-techniques/ and I keep my face away, so that viewers can see more of the cooking process and the cooking result (and I am shy and am still not good at talking into the camera, haha).
Are you Chinese ? It is more common in Chinese cooking technic but not at all common in Japan. This is why Japanese start cooking thick or hard part of veges then add on leafy part or soft ingredients towards the end. So learning to time them becomes also a part of being a good cook. I cut thick or hard veges in angles when I do more or less Chinese or Korean style dishes but not for traditional Japanese NABE pot dishes.
You sound very upper handed and rude. What you might have learned OVER THE YEARS may not necessarily burned in iron in all of Asian cookeries. Read my other comment please.
I beg to disagree. I think you are saying that it is monotonous because wherever you go and whatever corner you are in Japan: the taste, the ingredients, the preparation are the same. So when you see someone eating something that is Japanese or you see a picture, and you've tasted that dish, you cannot just visualize but also know the taste. Unlike in my country where the same dish will be cooked a hundred ways. Either you'll be satisfied or disgusted and you won't know unless you eat it. If using huge plates and then putting a small amount of food in the middle and then drizzle with sauce or condiments is creativeness for you, for me it's not. But I also like French cuisine next to Japanese cuisine not because of the art. Too much perfection will make me lose appetite and don't want to destroy the creativity.
I really appreciate your cultural and social insights along with the delicious foods you present. You make learning in the comfort of our own homes so much easier. And saves embarrassment!
Just started watching your channel, I like your cooking it's very simple, healthy and delicious because I'm asian too and the ingredients you're using were just the basic not a lot of spices. Also the amount you cooked is good for one serving no leftover means definitely no food wasted. 😍
Miso is so delicious, it can be eaten with literally every broth and be delicious.
Thank you❤I love miso soup😊
Shirataki is not a common ingredient in my place because there are no Japanese groceries nearby but there are Korean groceries. So I replace shirataki with glass noodles which Koreans use for Japchae.
my fav misu nabi,,that is a very popular nabi in japan,,thanks sir,,
sir tamang may misu ako,gayahin ko yan,,,thanks sir,im very apprecaite sir,,thanks,
looks nice! and easy to follow!
따라할 수 있을것 같아 좋네요
Taji-san, I just love all your videos; I have learnt so much about the basic elements of Japanese cuisine&culture from every video. I especially appreciate the SLURPALERT! warning signal which shows your approvalOver fifty years ago, I started learning about the complexities of Japanese cuisine from an ever remembered work colleague, Dr Izumi Shimada. Both Izumi and his American wife/ colleague, was that their family custom was to grunt out 'buhhh, buhhh (for Japanese, the grunts of contentment made by every pig!- the best alternative to what you now call Slurp Alert! Just the Slurp Alert sign is enough to make me feel right at home, sitting watching you prepare and then eat every dish you have made!
I only have one question with this fish hot pot recipe, as an experience fish cook yet only a novie in Japanese cuisine: Could not just poach the salmon flets just enough to detach the skin, as you did with the shirataki noodles? I know all the medicinal qualities of fish skin, but this dish might be more appealing to non Japanese viewers if the skin was detached before being added as the final ingredient in the delicious prepared vegetables already cooking in the miso broth?
Taji-san, you really are the best teacher, a master chef!
hahaha, thank you so much for your compliments! never thought anyone would appreciate the slurp-alert!
as to answer your question, do whatever you feel suitable for the fish skin. as a Japanese, I never thought of skin as something unappealing for anybody. we eat the skin, mainly not because of its nutritious values, but more for its tastes. once you get used to it, its actually quite a delicacy. in Japan there are even some dish solely made of fish (or chicken) skin, sometimes roasted crunchy or boiled and enjoy the gooey texture. but of course, its a preference thing, so like I said, take it off if it bothers you. no need to poach, just skin it as you cut into pieces. the most important thing is that you enjoy the food!!
so glad to receive such good feedback from an experienced fish cook!!
Andrew Ignatieff, such an interesting comment. The skin of the salmon has always been my favourite part, no matter how it's prepared. I could make a meal out of it!
I am wondering, is your observation about someone's dislike of the fish skin a regional taste, or maybe familial?
Ooo yuh we love the full videos.
thanx for visiting the channel as well!!
glad you like it!!
Wow,its looks 👌 so delicious. Why are you eating out of a small bowl 🥣 of rice. Let me know why
He's eating out of a small bowl because he's Japanese and Japanese have this culture as well as with the Chinese. It is also a way of regulating your food intake specially the rice. You will know that you are overeating by the number of refilling bowls, and to avoid also wastages. You can always replenish your bowl if it is not enough, provided you'll empty your bowl.
They will use plates, depending on the food, for presentation, like the curry rice which is not a Japanese cuisine originally. Most Japanese and Chinese people were taught not to leave food in their bowls or plates. It is in their culture and in deference to people who toil in food farming and respect to whoever is providing food on the table and as well as self-discipline.
Why not the button mushroom? What is the different with them?
Wow it looks delicious. the thousand subscribers can come!😅
hahaha, thanx!
i am so excited about that!!
thanx to you guys supporters, I've hit 1000 subscribers!!
congratulations you deserve it!😂✌️🍣🍜
@@floderflo7755 I couldn't have done it without support of you guys, viewers!!
so, thank you so so much!!
I don't mind the slurping at all. If you're watching a Japanese chef and you can't handle the slurping then maybe you should watch silent movies instead.
How much water did you use? 1 Liter? Less? More?
forgot to add the text, but I am adding 2 cups (500 ml) of water. (02:18)
@@taijiskitchen Thank you!
I live in Bulgaria 🇧🇬 and I like Japanese 🇯🇵cuisine
I had some miso soup packets (for 800 ml of water) and some powdered Dashi granules (you can find stuff in Bulgaria if you search online)
I bought a whole fish that had a big head, used the bones around the gills and a bit of the end part of the tail and made a soup.
Me and my father enjoyed it a lot and ate the whole thing!
So to all people that are hesitant - make the fish soup!!!
And I made just the broth and fish - no vegetables as I got the inspiration to cook late at night lol
I remember you mentioned adding miso at the end to keep the fragrance of miso as much as possible. Why is hot pot different? I noticed you added miso before many ingredients.
you are totally right, in miso soups we do that. but in this hotpot, I put the miso early with the risk of losing the aroma, but instead the flavor will sink in in the ingredients more.
@@taijiskitchen Got it! Will definitely try. I have miso at home, the miso soup I made before was not strong in favor, probably because I added miso too early.
@@cuicui77yu Or not enough.
@@mikiohirata9627 yea, maybe that too
thanks! 🙏🏻
you are so welcome!!
and thank you for your comments!!
@@taijiskitchen no problem :)
Yummy
Does everyone get their own hot pot or is it communal?
It is communal if you are in a house or restaurant with your family or friends or in a group. But unlike Koreans who use the same chopsticks from their mouth to the pot, the Japanese use serving spoons or chopsticks. Sometimes you'll have your own small pot boiling infront of you if you are in a group, relaxing in a hot spa or hotel but it depends on the kind of service or presentation they offer. However, there are many single people in Japan and they will prepare their hotpot just like Taiji's.
Kan je ondertitels andere tallen ?
👍🏻
thanx🤣
I think the salmon is over cooked
Cutting tofu. Since you are a proponent of safety, the method you use here and in other videos for cutting tofu in the palm of your hand is really dangerous and sets a VERY bad example for your audience, which is watched by thousands. Please use your cutting board or a plate to cut the tofu.
But it is a very traditional way of cutting Tofu when cooking at home. Tofu has no
denseness and so easy to cut with what traditionary oblong shaped Japanese kitchen knife and you as a skilled home cook you learn to adjust just how square you cut into any ingredients and just how much force you applied to cut it.
That's what called a knife skill. However You can always use cutting board to be
sure you don't injure yourself which is what I do since I don't own traditional Nakiri
knife of Japan.
Are you actually Asian? Why aren't you cutting the vegetables at an angle? Because angled cutting is rule number one in Asian cookery I've learned over the years, and you are keeping your face hidden.
I am 100 % Japanese, born and raised, and we don't always cut veggies at an angle in Japan, perhaps that's so in other Asian countries, but not always in Japan. Here are list of Japanese cutting techniques, if you are interested:
thechefdojo.com/japanese-vegetable-cutting-techniques/
and I keep my face away, so that viewers can see more of the cooking process and the cooking result (and I am shy and am still not good at talking into the camera, haha).
@@taijiskitchen never mind, I watched your tempura video.
@@outdoorloser4340 no worries, thanx for the comments, though!
Are you Chinese ? It is more common in Chinese cooking technic but not at all
common in Japan. This is why Japanese start cooking thick or hard part of veges
then add on leafy part or soft ingredients towards the end. So learning to time them becomes also a part of being a good cook.
I cut thick or hard veges in angles when I do more or less Chinese or Korean style dishes but not for traditional Japanese NABE pot dishes.
You sound very upper handed and rude. What you might have learned OVER THE YEARS may not necessarily burned in iron in all of Asian cookeries. Read my other comment please.
Japanese cuisine is monotonous and uncreative.
I beg to disagree. I think you are saying that it is monotonous because wherever you go and whatever corner you are in Japan: the taste, the ingredients, the preparation are the same. So when you see someone eating something that is Japanese or you see a picture, and you've tasted that dish, you cannot just visualize but also know the taste.
Unlike in my country where the same dish will be cooked a hundred ways. Either you'll be satisfied or disgusted and you won't know unless you eat it. If using huge plates and then putting a small amount of food in the middle and then drizzle with sauce or condiments is creativeness for you, for me it's not. But I also like French cuisine next to Japanese cuisine not because of the art. Too much perfection will make me lose appetite and don't want to destroy the creativity.