Martina I have been thinking about you a lot lately and I'm happy to still see you around and active. You're definitely a rainbow I can never get tired of 💖
Im from Malaysia and a type of soybean paste thats used a lot here is called Taucu. Its salty and umami, and used for stir fries and stews though my personal favorite is steamed fish. Since its pretty salty, a little goes a long way XD
Is it black and like still whole beans? We have something my grandma called "taushu" though in other parts it's called "tausi". I'm from the Philippines.
Without sounding shady to some people I really hope Martina gets all the proceeds of making these videos because she's the only one making content here anymore, content worth watching!
Yes, only I am getting paid for this video, and all the work I put into it 👩🏻🦳✨ And anything that I recently made which is listed in my "solo EYK video playlist" is JUST my income. Working hard to pay for my rent, utilities, groceries, items for videos (like stationary/food), gear, medication, physio, trains, etc. 🤟🏻
Well any body that is able bodied can have many more job opportunities available to them if they wish to leave the UA-cam space especially if they don’t have interest in making videos that their subscribers wanted.
To me, you really define not giving up and living for your own happiness. You're one of the most determined people I've ever seen. I love your energy and I love these food videos
Thank you so much 😭 it has really not been easy. Not easy at all, but we only have this one life and I'm trying my VERY best to not give up despite what life throws at me.
In Chinese culture, we have DouBanJiang (豆瓣酱). It is more often than not spicy. We use it on stir fry, fry noodles, fry rice etc. You might even had it before when you have Chinese food but you just didn't know it.
Teriyaki is actually an existing concept in Japan! Just not in the way people think. Teriyaki (照り焼き) means "shiny grilled" so it means anything thats grilled and glazed, so it looks shiny 😊 So Teriyaki Sauce could basically mean anything as long as the end product is shiny. It has doesn't have a specific taste associated to it, just a specific look. It's mostly soy sauce based normally.
Through the skillshare "segment" (I know that's not what it's called but I can't remember the correct term) I chuckled when Martina laughed at her own jokes... That's refreshing.
In Australia we have Vegemite! The main ingredient of Vegemite is yeast extract, no beans but it has a super rich umami flavour. Best served sparingly on hot crunchy toast with lots of butter. Yum!
I love these types of videos they're the reason I subscribed all those years ago. Fun educational videos about a place I've never been but hope to visit one day.
I am no stranger to Japanese cooking (it's one of the cuisines I most frequently cook at home), but I watched this anyway because you are a joy to watch Martina!
Loved the video, I learned how to use the miso paste that’s been sitting in my refrigerator for months 😂 In turkey, we don’t use a bean based paste, rather we use tomato paste for most of the homecooked meals. Like aged cheese, meat, miso, pastrami which have umami taste in common, tomato paste is the main umami contributor in turkish cuisine. It is made by drying the tomato paste in the sunlight so it’s less sweet and more salty compared to italian tomato paste.
Thank you for the very educational video, could you think about putting some of these items in an amazon store. That would be a win-win. I have a hard time trying to remember all the great items. Love you!
@@eatyourkimchi aaah I really don't want to be a Debbie Downer but I work as an admin for a shop that sells on the big A->Z. Amazon has some pretty specific rules about reselling. You would need explicit permission from the manufacturer to act as a distributor or Amazon can (rightfully tbh) thump you for selling potentially counterfeit goods. Might just be easier to link to marketplaces that support shipping worldwide for these items or provide a product list link.
Affiliates get a small percentage of every sale that results from a link on your website…. But you can post links to your “store” (list of product links) in your description…
Martina, another great video. I love these types of videos from you as long as you still bring us alittle bit of your food journeys also! Again its 8 am here in New York and i woke up to your beautiful face! Big smiles from my end. Love from Jessica
I'm editing a cooking video as we speak for King Kogi and it is like a full cooking show.... 30 minutes long so I'm trying to edit it down a bit! Three recipes in one video, too much I think haha
I didn't think we had anything here in the UK but I suppose Marmite counts as it's a fermented yeast extract. It has a very strong flavour and the company even markets it as a love/hate product (they even make tv adverts of people running away from Marmite in disgust). Unsuspecting foreigners end up eating it as a challenge but always take a whole spoonful instead of a thin scrape
Yes to all of these! I’ve been learning to cook Japanese food for my Japanese husband (I’m an adventurous eater and he’s picky, so somehow it works for us) and am constantly amazed at how many dishes have the dashi, soy sauce, mirin, sake, and sugar combo. Like, just change the proportions and you can have a completely different dish. Also use ponzu like it’s no one’s business (I know you can make it, but I prefer the taste of the bottled stuff). Would love to see more Japanese cooking videos!!!
My friend got me a really nice local ponzu, but I still prefer the cheap, most common one! Have you tried takikomi gohan? If you have a rice cooker, they are easy to make and usually turn out delicious!
Always buy hon mirin for cooking! Other mirin, also known as aji (flavor) mirin, are essentially like corn syrup and used more for color and sweetness.
There are a ton of lovely japanese cooking channels where real japanese house viwes give recipes for japanese cooking. What they lack is a step deeper explanation of these ingredients (for foreign begfinners like we all basically are :D). So this video was exactly what I needed right now. Thank you, Martina!
Oooh, how saucy! Skilshare gotta crush on you! Absolutely loved this video as I recently bought a cookbook and have begun the process of cooking Asian food with ingredients completely alien to me. Your video was very informative!
Thank you for the lovely video, I have been having a lot of anxiety over exams and watching your videos calm me down. I love the positive and fun vibe of each video. All the makes me feel relaxed and happy
I'm so glad Martina is on here making content that stays true to stuff what EYK was all about (and not some generic self-help thinkfluencer stuff lol) I hope people will migrate over to her own channel because you can see that making these videos is her passion and she deserves it ❤
Martina, I’ve been watching for you and only you since your Korea days back when I was in middle school. Been subbed since 2010! Please keep making more content, I love fun videos about things like this it really helps to calm me down.
Thankyou for always putting out such amazing content. I especially love the videos where you explain things. You have such a good way to make things understandable. I have made your Miso soup before and its so good 👍
Your Miso Soup/Dashi video was how I found your channel several years ago. Thanks for the pantry staples advice! I have all of them, but it’s good to see what’s out there and learn a bit more about the ingredients and manufacturing process.
Omg I love your dress!! Also this video is very appreciated as I live in an area without an Asian market so now I can order online since now I know what to look for.
I want to say Teriyaki as the western world knows it originated from Japanese communities in like Hawaii. They were trying to make flavors of home but didn't have all the ingredients.
Martina, I love seeing you thrive. I watched your journey for years before you moved from Korea to Japan. I stayed through everything. I can honestly say you seem more content with your life now. You seem so happy! The passion in your videos is what kept me coming back, what keeps me coming back still. Thank you for this video!
Love your videos as always! I’ll have to find some dashi to try!! 🤩 Also I don’t want to be that person, but yeast are not bacteria- they are eukaryotes- the same category we are in👩⚕️
I LOVE that you are that person 😁 it is difficult to unload so much information in one video without overloading people, so I the comments are a great place to learn and spread more information about our different cultures and knowledge sources, like this 🤟🏻 thank you, didn't even know the word "eukaryotes"
Ahhh love that you are in Japan, as a nikkei person I really appreciate your japanese content, I love all your content from wherever you are honestly, but Japan got my roots, so triples the love. Sending you lots of vibes
Awesome video!! I learned a lot!! I am cooking lots of Japanese breakfast foods like miso soups and onigiri-and losing weight easily without feeling hungry!! I bravely tried natto-but l think some natto tips might help me enjoy it more.
For fellow alcoholic folks I have an important PSA to tell you guys: even if you are desperate to get absolutely plastered on a lowest budget, still avoid steeping so low to drink cooking sake because a lot of them contain salt and MSG for easy preparation. Actually what Martina has shown us in this vid doesn't technically count as a "real" cooking sake but rather is just a regular old cheap sake which I'd be more than happy to drink myself 😂😂😂 If you can read Japanese you will have no trouble identifying cooking sake as they are clearly labelled as such or you can double-check the ingredients but even if you don't, you can tell them apart from normal ones relatively easily as they are sold usually in gigantic 900ml or 1800ml plastic bottles whereas non-cooking varieties are either bottled or in carton. Cheers 🎉
Great PSA 🤟🏻 And yes, you're right...I bought low priced sake to use as cooking sake haha. It's like cooking with wine, we're often told "any shit wine will do" but a really shit wine will infuse that flavour into your sauces. So I go for a low priced sake because I'm in Japan and they have that, but in North America I'm sure the "low priced" sake will be overpriced.
This is is Part One of many, yes? 🫶🏻🫶🏻🫶🏻 I love how simple you make cooking and understanding ingredients. It could be a great series 🍥🍥🍥 Martina, for years you have encouraged me to explore, to enjoy my silly, to embrace my love of “things” that others may consider childish (because they don’t know how much these “things” bring me joy). Most of all, you have inspired me to allow myself to be a better me for ME. To be gentle with myself and to remind others that some days I need them to be gentle with me. And that’s OK. You are a lovely person. Your drive to share your knowledge and creativity while pushing through your misadventures is heartening. I am happy to be one more person to tell you what a special spirit you are ✨🫧🦄🫶🏻🖖🏻
Finally got a chance to watch this! Martina schooling me in food as per usual 😆 Mirin is a huge must! And dashi is in so much here too. Keep up the great work Martina ;)
Martina has always been the soul & brain behind the EYK brand, since this is who she really is. I love these videos, they bring me so much joy & comfort. Hope you're well! 💖
There's two times you'll use soy sauce on rice in Japan is when you put a raw egg on the rice to mix up with some soy sauce, and I saw Japanese butter with soy sauce on rice from a Japanese recipe -- not too much spot sauce, just to add umami. With miso soup restaurants will mix red and white miso to make a unique flavor so you won't get the same taste as anywhere else.
This was really helpful. American living in Japan, but have no idea what things are in the Japanese grocery store. I bought a 5lb. bag of salt and thought it was sugar. Was not good in my sweet tea.
👩🏻🦳 Martina here! It was a shock for everyone, but life does go on and I personally am doing much better than before, and much healthier. I can't speak for Simon, but he seems to be doing what he's always wanted to do.
@@eatyourkimchi Glad to hear that Martina. I really appreciate you responding to my comment even though you don't have to keep touching on the topic. Will continue to watch your content regardless :)
I been following this channel since Korea… man I miss those days!!! The UA-cam algorithm recommended some of the older videos and rewatching them hit me in the feels… they hit different now 😔 I’m glad to see that you have moved on and wish you the best 💪Thanks for all the memories throughout the years 🙏
I'm know it's awkward to see videos from the past knowing the current everyday situation, but maybe it will make you feel better to know that I had a lot of joy when making those videos.
Really informative! I'm sure loads of people will find this super useful. I remember being totally overwhelmed when I first started learning about Japanese cooking. Thanks, Martina!
I love this video so much like I cook with all of these ingredients as well but dashi is the one ingredient that I'm always missing because it's like impossible to find. I live in Pennsylvania and finding an Asian food market in my area is really hard but like I know they have everything and I know what ones have what so I try my best to go to those and oh my gosh it is hard trying to find dashi. I am going to New Jersey this weekend so my plan is actually to find dashi in New Jersey I used to live in New Jersey so I know it's there and I'm definitely going to pick it up thank you so much for reminding me or else I would have forgotten. I love this video so much I love all of your videos and I'm so glad that you can share these informative videos with us!
I think k-mart (or something along those lines) does a lot of delivery in and around the USA for Asian groceries. But definitely you can find some asian grocery stores in New Jersey, even if you get the instant dashi (it's powdered granules like bullion) it is better than having nothing. Good luck!
Used to go to a TON of asian marts in NJ. If you're heading to north NJ, Mitsuwa is theee place to go~ (LOVE their cafeteria, and onigiris) other than that there is an Hmart in Central NJ that could do well and a good few different 99 ranches/Asian Food marts around the state. Wishing you luck on your Dashi search! :D
Im Indonesian, we have this food called tempe, well, it is made from fermented soy bean.. well you probably know abt it already.. thank you for the video martinaa. Wish you healthy and happy life ❤️ God bless ypu
This is such a wonderful intro! I really hope you do a second, deep cuts version. Maybe on the differing soy sauces/uses, misos, and other ingredients. A shout out to hon-mirin. It’s more pricey, but worth it if you can get it. The good stuff definitely leveled up my dishes that use it.
I keep my dashi/kelp anchovy broth pack thingies in the freezer. A) because my apartment is small and I need to put them somewhere, and 2) I don't make jjigae or other soups that need a dashi or kelp anchovy base that often so they keep longer and I don't have to smell them!
I love this video, Martina! I've always liked the more foodie style videos that you make, keep them coming. I now need to go to my closest asian food store to buy all of these and start cooking new things 🤩
I remember going to a local grocery store for soy sauce and not realizing how many kinds/flavors/etc there were, and panicking about what to bring home (I had only gone for snacks and my partner asked for soy sauce while I was there). I super-panicked and bought a huge container because I recognized the label, and I think once we finally finish that we're going to have to do the Martina-method of trying different types of *much smaller* bottles to find out what we like with what kind of recipes to save me from the sauce aisle freak-out next time. Live and learn!
sorry to go all nerd police on you, but mold/yeast (fungus) are not the same thing as bacteria; they are in two different taxonomic kingdoms (like animals and plants are in two different kingdoms)
Go nerd on me, that's fine! Honestly, I struggled with how to quickly and simply explain this concept, without overwhelming people with too much info and without boring people. Originally I had explained SO much more but I cut it out. So I'd love for you to fill it all in via the comments, that's what is great about community!
@@eatyourkimchi well even though they are different creatures, both bacteria and yeast can be the fermenting agent!! i thought you did a great job explaining it in a very simple way, it’s just a couple easily confused micro-organisms that got kinda morphed into one but honestly it doesn’t matter to most people hahahaha i love your videos and always enjoy whatever you’re explaining! i just wanted to point out that both exist as separate things :)
Oh here you go: 1. I went to PAT Central in Koreatown (675 Bloor St W, Toronto, ON M6G 1L3, Canada) it mostly has Korean food, but they do also have Japanese! 2. Sandown Market for just Japanese ingredients and I bought my rice import from Japan through them. The owner is SUPER nice and always gave me a free cute Japanese candy 😭 (826 Brown's Line, Etobicoke, ON M8W 3W2, Canada)
Martina! You've been a rainbow 🌈 in my life for 5+ years! Love seeing you thrive and shine girl 💕 you inspire me to make my office a kawaii pink dream 😍😍
Martina I have been thinking about you a lot lately and I'm happy to still see you around and active. You're definitely a rainbow I can never get tired of 💖
Sub to her King Kogi account, she's very active.
Come on over and visit my @king.kogi and you'll see what I'm up to, I post short stories almost weekly 👑🐷
Im from Malaysia and a type of soybean paste thats used a lot here is called Taucu. Its salty and umami, and used for stir fries and stews though my personal favorite is steamed fish. Since its pretty salty, a little goes a long way XD
So interesting! I had no idea, Taucu. Thanks for replying
Is it black and like still whole beans? We have something my grandma called "taushu" though in other parts it's called "tausi". I'm from the Philippines.
Can you make a video about how you live day to day as a single disabled person in Japan? Like the struggles and hacks.
Without sounding shady to some people I really hope Martina gets all the proceeds of making these videos because she's the only one making content here anymore, content worth watching!
definitely hope so too.
I think she mentioned in one of her videos any money earned here that is made by her will only go to her
Yes, only I am getting paid for this video, and all the work I put into it 👩🏻🦳✨ And anything that I recently made which is listed in my "solo EYK video playlist" is JUST my income. Working hard to pay for my rent, utilities, groceries, items for videos (like stationary/food), gear, medication, physio, trains, etc. 🤟🏻
Well any body that is able bodied can have many more job opportunities available to them if they wish to leave the UA-cam space especially if they don’t have interest in making videos that their subscribers wanted.
@@eatyourkimchi very glad to hear that, I love watching these & your King Kogi content too.
To me, you really define not giving up and living for your own happiness. You're one of the most determined people I've ever seen. I love your energy and I love these food videos
Thank you so much 😭 it has really not been easy. Not easy at all, but we only have this one life and I'm trying my VERY best to not give up despite what life throws at me.
In Chinese culture, we have DouBanJiang (豆瓣酱). It is more often than not spicy. We use it on stir fry, fry noodles, fry rice etc. You might even had it before when you have Chinese food but you just didn't know it.
My grandma used doubanjiang in her sauce for mapo tofu!
Im french and I love using doubanjiang for mabo dofu
Teriyaki is actually an existing concept in Japan! Just not in the way people think. Teriyaki (照り焼き) means "shiny grilled" so it means anything thats grilled and glazed, so it looks shiny 😊
So Teriyaki Sauce could basically mean anything as long as the end product is shiny. It has doesn't have a specific taste associated to it, just a specific look. It's mostly soy sauce based normally.
Through the skillshare "segment" (I know that's not what it's called but I can't remember the correct term) I chuckled when Martina laughed at her own jokes... That's refreshing.
In Australia we have Vegemite! The main ingredient of Vegemite is yeast extract, no beans but it has a super rich umami flavour.
Best served sparingly on hot crunchy toast with lots of butter. Yum!
This is the spicy relationship drama I'm here for... will Martina go on a date with Skillshare? Find out next time on eat your kimchi!
😂 😂😂😂
I'm here for it too! I want to know what happens 😃💜
Queen of cultural appreciation, not appropriation!
I love these types of videos they're the reason I subscribed all those years ago. Fun educational videos about a place I've never been but hope to visit one day.
I am no stranger to Japanese cooking (it's one of the cuisines I most frequently cook at home), but I watched this anyway because you are a joy to watch Martina!
I love seeing you thrive Martina. Always happy to see you
Thanks, been enjoying my new exploration of Japan and loving the cooking as usual
@@eatyourkimchi Any time to nerd out about cooking is a good time. Thanks for sharing that with us!
Loved the video, I learned how to use the miso paste that’s been sitting in my refrigerator for months 😂 In turkey, we don’t use a bean based paste, rather we use tomato paste for most of the homecooked meals. Like aged cheese, meat, miso, pastrami which have umami taste in common, tomato paste is the main umami contributor in turkish cuisine. It is made by drying the tomato paste in the sunlight so it’s less sweet and more salty compared to italian tomato paste.
Thank you for the very educational video, could you think about putting some of these items in an amazon store. That would be a win-win. I have a hard time trying to remember all the great items. Love you!
I had NO idea you could make an amazon store, I looked it up and was like WAAAAAAHHHHHHHHT?! I'll look into it!
@@eatyourkimchi aaah I really don't want to be a Debbie Downer but I work as an admin for a shop that sells on the big A->Z. Amazon has some pretty specific rules about reselling. You would need explicit permission from the manufacturer to act as a distributor or Amazon can (rightfully tbh) thump you for selling potentially counterfeit goods. Might just be easier to link to marketplaces that support shipping worldwide for these items or provide a product list link.
Affiliates get a small percentage of every sale that results from a link on your website…. But you can post links to your “store” (list of product links) in your description…
@@eatyourkimchi we gotta get you more $ yessss make it!
Martina, another great video. I love these types of videos from you as long as you still bring us alittle bit of your food journeys also! Again its 8 am here in New York and i woke up to your beautiful face! Big smiles from my end. Love from Jessica
I'm editing a cooking video as we speak for King Kogi and it is like a full cooking show.... 30 minutes long so I'm trying to edit it down a bit! Three recipes in one video, too much I think haha
@@eatyourkimchi Never too much, for me anyways but ill gladly watch whatever you post!
Yay its Martina! I was just thinking about how I wish a new video was posted soon and here it is LETS GOOOOOOOO!!!!
I didn't think we had anything here in the UK but I suppose Marmite counts as it's a fermented yeast extract. It has a very strong flavour and the company even markets it as a love/hate product (they even make tv adverts of people running away from Marmite in disgust). Unsuspecting foreigners end up eating it as a challenge but always take a whole spoonful instead of a thin scrape
Yes to all of these! I’ve been learning to cook Japanese food for my Japanese husband (I’m an adventurous eater and he’s picky, so somehow it works for us) and am constantly amazed at how many dishes have the dashi, soy sauce, mirin, sake, and sugar combo. Like, just change the proportions and you can have a completely different dish. Also use ponzu like it’s no one’s business (I know you can make it, but I prefer the taste of the bottled stuff). Would love to see more Japanese cooking videos!!!
Me too!!
My friend got me a really nice local ponzu, but I still prefer the cheap, most common one!
Have you tried takikomi gohan? If you have a rice cooker, they are easy to make and usually turn out delicious!
Watching this while waking up and feeding my pets. ♡ Love the video, and I'm going to go watch your video on King Kogi as soon as this is over.
Oh I haven't finished the King Kogi video yet 😅 it is very long but almost done.
I'm Thai and we have a soybean paste called tao-jeow. I use it to make a sauce for khao mun gai which is a Thai version of Hainanese chicken rice :)
Always buy hon mirin for cooking! Other mirin, also known as aji (flavor) mirin, are essentially like corn syrup and used more for color and sweetness.
There are a ton of lovely japanese cooking channels where real japanese house viwes give recipes for japanese cooking. What they lack is a step deeper explanation of these ingredients (for foreign begfinners like we all basically are :D). So this video was exactly what I needed right now. Thank you, Martina!
Oooh, how saucy! Skilshare gotta crush on you! Absolutely loved this video as I recently bought a cookbook and have begun the process of cooking Asian food with ingredients completely alien to me. Your video was very informative!
Thank you for the lovely video, I have been having a lot of anxiety over exams and watching your videos calm me down. I love the positive and fun vibe of each video. All the makes me feel relaxed and happy
I'm so glad Martina is on here making content that stays true to stuff what EYK was all about (and not some generic self-help thinkfluencer stuff lol) I hope people will migrate over to her own channel because you can see that making these videos is her passion and she deserves it ❤
Yay! Another amazing video! I've been following you on your KingK channel and I love the content! Go Martina!!!
I just love how you explain things so detailed and relatable :-)
“Are you flirting with me? ‘Cause I’ll take it.” ☺️ You’re so funny and adorable Martina! 😆
I love that you explained the processing of some of the basic Japanese ingredients foods, how they are made. Very interesting!
Thank you Martina! I live in Osaka and just set off on my journey to become a food wizard. This vid was perfect for me
Wow! I definately need to get some of these. Thank you for the information. And BTW, you look wonderful Martina!
No more stress from Simon 🤔
Martina, I’ve been watching for you and only you since your Korea days back when I was in middle school. Been subbed since 2010! Please keep making more content, I love fun videos about things like this it really helps to calm me down.
Thankyou for always putting out such amazing content. I especially love the videos where you explain things. You have such a good way to make things understandable. I have made your Miso soup before and its so good 👍
Your Miso Soup/Dashi video was how I found your channel several years ago. Thanks for the pantry staples advice! I have all of them, but it’s good to see what’s out there and learn a bit more about the ingredients and manufacturing process.
Omg I love your dress!! Also this video is very appreciated as I live in an area without an Asian market so now I can order online since now I know what to look for.
I want to say Teriyaki as the western world knows it originated from Japanese communities in like Hawaii. They were trying to make flavors of home but didn't have all the ingredients.
Martina, I love seeing you thrive. I watched your journey for years before you moved from Korea to Japan. I stayed through everything. I can honestly say you seem more content with your life now. You seem so happy! The passion in your videos is what kept me coming back, what keeps me coming back still.
Thank you for this video!
Kinda cool what one picks up working at a Japanese spot for ten years, I recognize everything your bringing to the table
Love your videos as always! I’ll have to find some dashi to try!! 🤩
Also I don’t want to be that person, but yeast are not bacteria- they are eukaryotes- the same category we are in👩⚕️
I LOVE that you are that person 😁 it is difficult to unload so much information in one video without overloading people, so I the comments are a great place to learn and spread more information about our different cultures and knowledge sources, like this 🤟🏻 thank you, didn't even know the word "eukaryotes"
Great video. So much information so I can continue evolving my cooking style (adventuring past my German roots)
Thank you! This was very useful :)
This was so fun and taught me so much!!
yo this is one of those videos i'm gonna have to watch a second time to make notes! super informative, and funny - thanks martina! ❤️
Love seeing ya in your element, Martina!
Ahhh love that you are in Japan, as a nikkei person I really appreciate your japanese content, I love all your content from wherever you are honestly, but Japan got my roots, so triples the love.
Sending you lots of vibes
Awesome video!! I learned a lot!! I am cooking lots of Japanese breakfast foods like miso soups and onigiri-and losing weight easily without feeling hungry!! I bravely tried natto-but l think some natto tips might help me enjoy it more.
For fellow alcoholic folks I have an important PSA to tell you guys: even if you are desperate to get absolutely plastered on a lowest budget, still avoid steeping so low to drink cooking sake because a lot of them contain salt and MSG for easy preparation. Actually what Martina has shown us in this vid doesn't technically count as a "real" cooking sake but rather is just a regular old cheap sake which I'd be more than happy to drink myself 😂😂😂 If you can read Japanese you will have no trouble identifying cooking sake as they are clearly labelled as such or you can double-check the ingredients but even if you don't, you can tell them apart from normal ones relatively easily as they are sold usually in gigantic 900ml or 1800ml plastic bottles whereas non-cooking varieties are either bottled or in carton. Cheers 🎉
Taaka ftw, lol
Great PSA 🤟🏻 And yes, you're right...I bought low priced sake to use as cooking sake haha. It's like cooking with wine, we're often told "any shit wine will do" but a really shit wine will infuse that flavour into your sauces. So I go for a low priced sake because I'm in Japan and they have that, but in North America I'm sure the "low priced" sake will be overpriced.
Very informative, Martina . Thank you for the information . Love your videos and vlogs. You explain really well .
Martina, you are genuinely so funny! Your videos always make me smile :)
So informative, loved this video as always! I miss the convenient stores in Japan!
You look so beautiful Martina! And glad to see you make great videos still! Keep them coming!
Thank you, glad you still enjoy these nerdy videos.
@@eatyourkimchi of course, never stop them coming!
This is is Part One of many, yes? 🫶🏻🫶🏻🫶🏻 I love how simple you make cooking and understanding ingredients. It could be a great series 🍥🍥🍥
Martina, for years you have encouraged me to explore, to enjoy my silly, to embrace my love of “things” that others may consider childish (because they don’t know how much these “things” bring me joy). Most of all, you have inspired me to allow myself to be a better me for ME. To be gentle with myself and to remind others that some days I need them to be gentle with me. And that’s OK.
You are a lovely person. Your drive to share your knowledge and creativity while pushing through your misadventures is heartening. I am happy to be one more person to tell you what a special spirit you are ✨🫧🦄🫶🏻🖖🏻
Finally got a chance to watch this!
Martina schooling me in food as per usual 😆
Mirin is a huge must! And dashi is in so much here too.
Keep up the great work Martina ;)
Martina has always been the soul & brain behind the EYK brand, since this is who she really is. I love these videos, they bring me so much joy & comfort. Hope you're well! 💖
I would love to see you visit a soy making factory some day or sth similar to that!
There's two times you'll use soy sauce on rice in Japan is when you put a raw egg on the rice to mix up with some soy sauce, and I saw Japanese butter with soy sauce on rice from a Japanese recipe -- not too much spot sauce, just to add umami.
With miso soup restaurants will mix red and white miso to make a unique flavor so you won't get the same taste as anywhere else.
This was really helpful. American living in Japan, but have no idea what things are in the Japanese grocery store. I bought a 5lb. bag of salt and thought it was sugar. Was not good in my sweet tea.
Love how fun, creative, and educational these videos are! Your teacher background really shines here. Much love from a fellow educator in Canada 👩🏫
i know this is unrelated but i still cant process how this channel turned out
👩🏻🦳 Martina here! It was a shock for everyone, but life does go on and I personally am doing much better than before, and much healthier. I can't speak for Simon, but he seems to be doing what he's always wanted to do.
@@eatyourkimchi Glad to hear that Martina. I really appreciate you responding to my comment even though you don't have to keep touching on the topic. Will continue to watch your content regardless :)
I been following this channel since Korea… man I miss those days!!! The UA-cam algorithm recommended some of the older videos and rewatching them hit me in the feels… they hit different now 😔 I’m glad to see that you have moved on and wish you the best 💪Thanks for all the memories throughout the years 🙏
I'm know it's awkward to see videos from the past knowing the current everyday situation, but maybe it will make you feel better to know that I had a lot of joy when making those videos.
“Are you flirting with me…cos I’ll take that” is the story of my life
What a great thing to wake up to. Yay new video!!!
Really informative! I'm sure loads of people will find this super useful. I remember being totally overwhelmed when I first started learning about Japanese cooking. Thanks, Martina!
I love this video so much like I cook with all of these ingredients as well but dashi is the one ingredient that I'm always missing because it's like impossible to find. I live in Pennsylvania and finding an Asian food market in my area is really hard but like I know they have everything and I know what ones have what so I try my best to go to those and oh my gosh it is hard trying to find dashi. I am going to New Jersey this weekend so my plan is actually to find dashi in New Jersey I used to live in New Jersey so I know it's there and I'm definitely going to pick it up thank you so much for reminding me or else I would have forgotten. I love this video so much I love all of your videos and I'm so glad that you can share these informative videos with us!
I think k-mart (or something along those lines) does a lot of delivery in and around the USA for Asian groceries. But definitely you can find some asian grocery stores in New Jersey, even if you get the instant dashi (it's powdered granules like bullion) it is better than having nothing. Good luck!
Have you tried looking for those instant dashi tea bags online? They're shelf stable so they should ship just fine ^^
Used to go to a TON of asian marts in NJ. If you're heading to north NJ, Mitsuwa is theee place to go~ (LOVE their cafeteria, and onigiris) other than that there is an Hmart in Central NJ that could do well and a good few different 99 ranches/Asian Food marts around the state. Wishing you luck on your Dashi search! :D
There are several H-marts in Pennsylvania. Err k-mart is an out of business Walmart analogue.
Im Indonesian, we have this food called tempe, well, it is made from fermented soy bean.. well you probably know abt it already.. thank you for the video martinaa. Wish you healthy and happy life ❤️ God bless ypu
I’ve had that! Chonky tofu. Well, sorta. It has a different flavor profile. 😂
@@TheIndieKitten chongky tofu? is it simillar to regular tofu?
i love these videos, happy to see them!
You're just so fantastic, Martina. Effortlessly likeable and educational 💗
This is such a wonderful intro! I really hope you do a second, deep cuts version. Maybe on the differing soy sauces/uses, misos, and other ingredients. A shout out to hon-mirin. It’s more pricey, but worth it if you can get it. The good stuff definitely leveled up my dishes that use it.
I learned how to make Tamagoyaki and needed mirin and now I have three huge bottles of it thanks to Amazon.
I keep my dashi/kelp anchovy broth pack thingies in the freezer. A) because my apartment is small and I need to put them somewhere, and 2) I don't make jjigae or other soups that need a dashi or kelp anchovy base that often so they keep longer and I don't have to smell them!
I love your sailor moon dress!!!
This is such a helpful video, thank you!
Great video - will have to rewatch when I can get to the big Asia grocery store 🤩
I love this video, Martina! I've always liked the more foodie style videos that you make, keep them coming. I now need to go to my closest asian food store to buy all of these and start cooking new things 🤩
Your videos are always uplifting and fun to watch! ^_^
i will be patiently waiting for the panty essentials vid 🫡
love u martina 💕
Best birthday gift ever love the video 😘
Even though I know the products from growing up in hawaii; I enjoyed learning new things about them and also getting to watch a new video from you! 😊
I forgot I could use these ! I love your channel emojis
I have no intention of preparing food with this ingredients because I'm not talented enough but the video as always very entertaining
Thank you Martina for another wonderful video. Time to find a great international food place to find some stuff
Martina thank you for writing my next shopping list
I'd love a pantry/fridge tour
I remember going to a local grocery store for soy sauce and not realizing how many kinds/flavors/etc there were, and panicking about what to bring home (I had only gone for snacks and my partner asked for soy sauce while I was there). I super-panicked and bought a huge container because I recognized the label, and I think once we finally finish that we're going to have to do the Martina-method of trying different types of *much smaller* bottles to find out what we like with what kind of recipes to save me from the sauce aisle freak-out next time. Live and learn!
Excellent video 🇯🇵❤️
sorry to go all nerd police on you, but mold/yeast (fungus) are not the same thing as bacteria; they are in two different taxonomic kingdoms (like animals and plants are in two different kingdoms)
Go nerd on me, that's fine! Honestly, I struggled with how to quickly and simply explain this concept, without overwhelming people with too much info and without boring people. Originally I had explained SO much more but I cut it out. So I'd love for you to fill it all in via the comments, that's what is great about community!
@@eatyourkimchi well even though they are different creatures, both bacteria and yeast can be the fermenting agent!! i thought you did a great job explaining it in a very simple way, it’s just a couple easily confused micro-organisms that got kinda morphed into one but honestly it doesn’t matter to most people hahahaha i love your videos and always enjoy whatever you’re explaining! i just wanted to point out that both exist as separate things :)
I loved this video! ❤️ I'm learning to cook more daily then just whatever and it was so informative!
I adore you, Martina. Your videos bring so much joy.
Love this vid Martina :)
Aeon’s Topvalue is the bomb!!! As a broke student that needs a lot of condiments it’s a lifesaver 😭 (i.e. $1 bottle of shoyu vs $5 shoyu)
I love your Sailor Moon shirt!!! Where did you get it???
The nuances for each product were very informative. Well researched!
Where in Toronto did you buy these products? I live in the GTA and it's so hard to find!
Oh here you go:
1. I went to PAT Central in Koreatown (675 Bloor St W, Toronto, ON M6G 1L3, Canada) it mostly has Korean food, but they do also have Japanese!
2. Sandown Market for just Japanese ingredients and I bought my rice import from Japan through them. The owner is SUPER nice and always gave me a free cute Japanese candy 😭 (826 Brown's Line, Etobicoke, ON M8W 3W2, Canada)
@@eatyourkimchi Wow! Thank you for the quick response. I appreciate it! 😊
Thanks Martina great video
Martina, this was so cool! Chill vibes, but still fun and informative. Loved it and hope you're well. xxx
Martina! You've been a rainbow 🌈 in my life for 5+ years! Love seeing you thrive and shine girl 💕 you inspire me to make my office a kawaii pink dream 😍😍
Martina, your videos are the only ones on this channel I still enjoy. Thank you for all the advice with this video!
Me: just ate breakfast
*Martina's video pops up*
Hmm...now i'm hungry again...!
I loved the skill share ad 🤣