You can steam the kabocha in the oven use a deeper pan like one you'd bake a cake or make a gratin in and add the water to the bottom like you do in the baking dish and then put the squash in and bake.
We raise a lot of squash and use this oven method to cook it then we mash it and freeze it. I recommend removing the skin if you are going to freeze it. Sometimes it gets a fishy flavor from the skin as it sits in the freezer
This comes just at the right time! Last week, I spotted a kabocha squash in my supermarket for the first time and bought it immediately. I would have loved to shout out loud "Hooray, finally!" but that would have been weird :-) So I cheered on the inside! Thank you, Miwa-san! I am so excited about this video, because I have all the ingredients for the soup at home and will definitely try it.
I am so thankful that I found your blog. It is my absolute favorite. Thank you! Your recipes are authentic, nutritious, & delicious. I KNOW that everyone will enjoy your speech because YOU are presenting. You have a very sincere, enjoyable manner that is a joy to listen to, so no worries ok!!! 😊👍💗
Hi Miwa, YUM, YUM, YUM.. I have a plan... I will start introducing my family to some of your recipes. Then suggest them that I should do your cooking course to learn more..🤩🤞🤞
Good Morning. Excited to try recipes I love squash soup. One of my favorite ingredients! Japan seems to have mastered fermented foods and storage as well as building flavors. Awesome, thank you for sharing your knowledge and skills. We are standing with you and sending our love and support- You will do amazing with your speech. 💝
I saw butternut squash in an international supermarket! It's not the most popular kind but I love the texture! Make sure to remove the bumpy part as I find it's quite tough to eat.
I'm so happy! I found kabocha last week! I have same problem with cutting kabocha, but since i can only buy a whole one I need to cut it before heating since most recipes only use about 1/4 to 1/2 of the kabocha and I need to store the rest uncooked in the refrigerator. sometimes a western cleaving knife will help cutting it, because it is a heavy knife. I made kabocha nimono in the microwave a couple of days ago that was so easy (and it keeps days in the refrigerator) the left over of that I put in a nabe hahaha. I was thinking about making kabocha potage this week. I cannot get shiokoji before that time so I keep your soup for when i can make that again. Now you sau it I nee dto make the kabocha spread!!! After our autumn vaction I'll make that. Hope my daughter will eat it at school. I also found a kabocha cream doria recipe I want to try this week to use up the kabocha. Whishing you luck on your speech! Your doing great Miwa-san, please keep that in mind. Your English doesn't have to be perfect to get message across to people. Look at this channel, a 122k have subscribed! because of what you have to say not on your language skills. I know it can be so daunting to speak in a foreign language but you are doing great! I'm keeping you in my thoughts in a week time!
A great recipe. I do a soup recipe with butternut squash that is similar. One thing I do is to push the soup through a fine sieve strainer, really really makes it creamy and I'm really surprised how much doesn't make it through the strainer. I also add a but of apple cider vinegar and maple syrup at the end. This recipe looks amazing. thanks for sharing.
It's interesting that the nutrients in squash are best absorbed with oil. In tomatoes, lycopene is also best absorbed with oil added. Thank you for the recipes. I will definitely try the soup with the squash I can find.
This soup looks so yummy ! i've never had kaobcha before, i'l try finding some in my local asian grocery store, but i'm sure i'll love it. I love all squaches. But my favorite is cucurbita maxima, a type of pumpkin called "potiron" in French, that my grand parents were growing in their garden and my grandma was making soup with it. I grow up eating potiron soup every winter an i absolutely loved it.
It's so great that you've been able to incorporate cooking classes into your business! I think I remember you saying you taught cooking before Covid, so it's amazing that you have created these high-quality online cooking classes. Also, I don't think I'd ever had kabocha squash, though I definitely have access to it. Shimeji mushrooms aren't common here, but I bet I could use shiitake or oyster as a substitute to make your delicious-looking recipe.
Hi Miwa! I hope I am not too late and that you see this before your talk. Below are some of the reasons I follow your channel. I wrote a lot because I would like you to know how great your channel is and how helpful it has been to me. I will have to post in parts. - You show us how to cook delicious Japanese food that is healthy and yet also quick and easy to prepare. As a working professional, it can be very difficult to prepare all of my family’s meals from scratch and to make healthy foods for each meal, but your recipes have enabled me to do this on a daily basis. I appreciate this very much! - This is a bit similar to what I wrote above but your food is very delicious! Though my main goal is to feed my family healthy food, it can be hard to eat if the food is not tasty. Your foods are not only healthy but very tasty! When I try your foods, I’m always, thinking, “Wow, this is very flavorful and delicious!” - Since following your channel, the amount of time I spend cooking has been cut in half and the way my family and I eat has completely changed - from unhealthy to healthy, from bland to interesting and full of umami, from monotonous to full of variety, from too heavy to light (my preference) and refreshing, and from too-meat based to more balanced and with lots of healthy veggies. Eating and cooking are so much more enjoyable thanks to you. - Your recipes work and your dishes always turn out great. It seems you write your recipes simply, yet carefully and precisely. Thank you! (Continued).
- It’s great that your channel focuses so much on vegetables because there are not many Japanese cooking sources in the English language that I know of that teach many vegetable dishes. Most sources that I know of focus on meat and carbs. Though I eat meat, I think vegetables are an important part of the meal not only because they contain vitamins and minerals, but because they’re tasty, they balance out the meal and just make the meal better as a whole. - Your vegetable dishes are delicious, so much so that I don’t miss eating meat at all when my meal is vegetarian or vegan. Tastiness is a reason alone to cook your vegetable dishes, but a benefit to cooking your tasty vegetable dishes is that it encourages people in my family who don’t eat much vegetables to do so. - Though your channel focuses on vegetables, vegetarian and vegan dishes, I have actually quite enjoyed your meat dishes as well! I love your Hamburg, Miso Chicken, Bulgogi Pork, Neopolitan Spaghetti, Pork Shabu Shabu Salad and Shio Koji Chicken. I am looking forward to trying your Miso Butter Salmon, Salted Salmon, Carrot Salmon and your grandmother’s Miso Mackerel. - You introduce us to many Japanese ingredients. I feel a lot of people outside Japan already know about soy sauce and miso and maybe kelp and bonito, but you introduce us to delicious ingredients that are lesser known to people outside Japan, such as Shio Koji, pickled plum and Yuzo Kosho. Very helpfully, you use and discuss these ingredients that you introduce to us over and over again. This teaches us the different ways we can cook, use and eat these ingredients. Where I live, Japanese ingredients are quite expensive but you make my purchases worth it because you show me multiple ways to cook, use and eat those ingredients. *This really helps me adopt Japanese cuisine into my life as my main and daily cuisine.* Some of the ingredients that you introduced to me and that I cook with regularly now are Shio Koji, Shio Kombu, Pickled Plum, Yuzo Kosho, Ao Nori, Natto, Japanese curry powder and mustard, toasted mochi, burckock, bitter melon, daikon, negi, Japanese sweet potato, squash, pea/broccoli sprouts, etc. (Continued)
- Your cooking style is very relaxed. Your goal is to cook, and to teach how to cook, healthy, easy, home-style Japanese meals versus perfect, restaurant-style meals. Therefore, I did not feel intimidated to try making new dishes like Tamagoyaki, sushi, ramen or ongiri and I feel it’s okay if the results are not perfect. If it weren’t for you, I would not have tried making these dishes as soon as I did. - I love that you show us how a normal Japanese person eats. Sometimes you show us and don’t even need to provide a recipe, for example you just show the miso soup or the natto you are eating for the day. I have also started eating miso soup everyday and natto at least once a week. I love the ways you prepare your natto - with green onion and your own seasoned soy sauce (versus with the one in the packet) or with kimchi and avocado (this variation is ssssooo good!). Again, by showing what you eat on a regular day even when showing it in the simplest ways without recipes, you show me how I can adopt Japanese cuisine into my daily life. (Continued)
- Something that other people have commented on and that I agree with is that you seem authentic. You don’t seem like you are to trying to present to us false and perfect images of yourself, food or family. I feel this sincerity draws your viewers to your channel. I feel I can trust more of what you are saying because you seem more genuine and you understand/admit the struggles of a working mother, wife and professional. Your sincerity makes you relatable and your tips/advice/comments/recipes easier to accept because you know our struggles and admit you struggle with the same things. Because you are not presenting false images of perfection, you do not give your viewers a sense that they must achieve unachievable levels of perfection. Don’t get me wrong - you come off as extremely talented, hard-working, pulled-together, organized and admirable - but not to some unreal degree as so many social media figures do. Rather than trying to dazzle and impress us, you give us the sense that your main goal is to help others like yourself - hard-working mothers and professionals, who want to cook for, love and care for their families well. Again, this draws viewers like me to your channel. - There some things that you said and admitted that I really appreciated for its honesty and relatability (eg. one, the time you let us know your meal presentation isn’t always how it looks on UA-cam. This is totally relatable and realistic since you have to help your two little children and your husband get to school and work. Two, the time you let us know that you sometimes struggle with bento ideas and don’t always make the bentos as good-looking as you’d like. I’m sure your bentos are always delicious and pretty but again, your comment was so real and relatable. Three, the time you told us your kids spilled soup all over the floor, how you were upset but how after cleaning, the floor had never looked so clean. I appreciate this honesty and positive attitude! Four, the time you said you didn’t want to yet invest in nice bowls because your children are still young. Again, this is so realistic, practical and relatable. Four, the time you assured your mother it was okay to show us what her cellar looks like. Again, you wanted us to have an authentic view. (Continued)
- I really respect and like that you said that your main reason for cooking healthy is not for good-looks but for your family members’ health and your own health. I think it’s beautiful and touching that your goal is to be healthy so that you can care for your family for many years to come! - You come off as very likable - you seem hard-working, humble, organized, extremely polite and respectful, genuine, appreciative, nice, friendly, positive and caring towards your family. - I also watch your channel because we like the same foods - eggplant is our favorite/one of our favorite veggies, we love soba, Shio Koji, natto, all veggies, green onion, miso soup, salmon, etc. We seem similar in that we love to cook for and care for our families. Our cooking-styles were heavily influenced by our moms and grandmothers. And we grew up close to our grandmothers. (Continued)
- By the way, I noticed you had taken down some of your older videos but I don’t know why. I hope you know I think these were great videos. These videos had delicious dishes and recipes that I still make regularly today (eg. the warm banana smoothie, the salads - sprouts with negi, and roasted bell pepper with curry powder and lemon; and the freezer meals.) I love these dishes! There are other videos that you took down for which there were recipes that I meant to try - gyudon and nikujaga. I bring this up because I hope you don’t feel negatively about these videos because there were great and the recipes were awesome! The sprout and negi salad is probably one of my favorite vegetable dishes ever! - In your video from last week, you had mentioned that you use the UA-cam algorithm as a guide on what videos to make. I understand the reasons but I hope you know I will watch whatever video you post and I’m very interested in the messages you really want to convey to your viewers. I would love to learn more about your own cooking and life philosophy and style, as well as your mother and grandmother’s cooking and life philosophy, style, knowledge and recipes. During the first year of your channel, you had asked viewers for ideas and for what we wanted to see. I responded with something along the lines of I don’t know because I love whatever recipes and ingredients you surprise us with every week and I love learning whatever you have to teach us about Japanese cooking and your own cooking style and philosophy. You are a wealth of knowledge and your videos are so fun to watch! - You had asked if we were interested in any of your mother’s recipes. Would you mind sharing any or all of her recipes from the meal she prepared for your family in the last video? All of her dishes looks scrumptious! She must be an excellent cook! I see where you get your cooking skills 😉 - Finally, I want to say thank you for all your videos, all your time, hard work and generosity in making these videos and sharing your knowledge and recipes. The sheer amount of high-quality recipes and videos is amazing! Thanks for teaching us Japanese cuisine and for teaching us tasty, quick and easy Japanese dishes that we can make everyday. Thanks for making Japanese food accessible and un-intimidating and allowing me to incorporate Japanese cuisine into my daily. It’s my favorite cuisine and though I did not grow up eating Japanese cuisine, I actually cook and eat almost exclusively Japanese food now, thanks in large part to you 😃 (Fin.)
Hi Miwa, i would love to try this soup it looks so yummy ! I can´t find that kabocha where i live , i will try with a different kind ! Don´t worry about your upcoming talk you will be fine and do a great job i am sure of it ! 😊😊
I love Kabocha! It’s so much sweeter than the normal squash and it has such a nice nutty flavor. I heard in winters in Japan they serve sweet potato in a candied form, do they do that with Kabocha as well?
I managed to buy kabocha in Ireland, it was sold as one of the types of decorative pumpkins for Halloween. I plan to make kabocha no nimono today! The only squash/pumpkin available all year round in Ireland is butternut squash, do you know it? Marta
My dad is not a big fan of Kabocha because of the same reason as you^^ so I kinda understand why. There are a lot of delicious ingredients, so no worries!
You can steam the kabocha in the oven use a deeper pan like one you'd bake a cake or make a gratin in and add the water to the bottom like you do in the baking dish and then put the squash in and bake.
We raise a lot of squash and use this oven method to cook it then we mash it and freeze it. I recommend removing the skin if you are going to freeze it. Sometimes it gets a fishy flavor from the skin as it sits in the freezer
Thank you for your tips!!! I'm sure many others will appreciate this!
Kabocha is my favorite squash!
This comes just at the right time! Last week, I spotted a kabocha squash in my supermarket for the first time and bought it immediately. I would have loved to shout out loud "Hooray, finally!" but that would have been weird :-) So I cheered on the inside! Thank you, Miwa-san! I am so excited about this video, because I have all the ingredients for the soup at home and will definitely try it.
Hooray!!!! Great to hear that you have all the ingredients ready to go! I hope you will enjoy it NatureObserver!
I am so thankful that I found your blog. It is my absolute favorite. Thank you! Your recipes are authentic, nutritious, & delicious. I KNOW that everyone will enjoy your speech because YOU are presenting. You have a very sincere, enjoyable manner that is a joy to listen to, so no worries ok!!! 😊👍💗
ohhh thank you so much for your kind words!! It encourages me a lot!!!
Kabocha forever!!! One of my favorite Japanese foods : )
ありがとうございます！
観てくれてありがとう！
Hi Miwa, YUM, YUM, YUM..
I have a plan...
I will start introducing my family to some of your recipes. Then suggest them that I should do your cooking course to learn more..🤩🤞🤞
ohh thank you so much!! It means a lot! I Hope I will see and talk to you in a future in our group chat!
Honestly you are the one who can tell how to use an ingredient in the best way ❤
oh Thank you 😭😭✨That's the best compliment Shivi🥰
Hi Miwa, I love the video! Here in Italy it's squash season too so I can't wait to try your recipe! Thank you
Yey! thank you 🥰I'm so happy to hear this ✨✨
My favorite squash!
Me tooooo😍Thank you for your comment Amber^^
Love your recipes!
Good Morning. Excited to try recipes I love squash soup. One of my favorite ingredients! Japan seems to have mastered fermented foods and storage as well as building flavors. Awesome, thank you for sharing your knowledge and skills. We are standing with you and sending our love and support- You will do amazing with your speech. 💝
awwww i'm touched. you are standing with me.... Thank you Melissa!
I always look forward to your videos Miwa. I have never thought to include the skin of a pumpkin so I will give it a try. ❤️🎃
I saw butternut squash in an international supermarket! It's not the most popular kind but I love the texture! Make sure to remove the bumpy part as I find it's quite tough to eat.
I'm so happy! I found kabocha last week! I have same problem with cutting kabocha, but since i can only buy a whole one I need to cut it before heating since most recipes only use about 1/4 to 1/2 of the kabocha and I need to store the rest uncooked in the refrigerator. sometimes a western cleaving knife will help cutting it, because it is a heavy knife. I made kabocha nimono in the microwave a couple of days ago that was so easy (and it keeps days in the refrigerator) the left over of that I put in a nabe hahaha. I was thinking about making kabocha potage this week. I cannot get shiokoji before that time so I keep your soup for when i can make that again. Now you sau it I nee dto make the kabocha spread!!! After our autumn vaction I'll make that. Hope my daughter will eat it at school.
I also found a kabocha cream doria recipe I want to try this week to use up the kabocha.
Whishing you luck on your speech! Your doing great Miwa-san, please keep that in mind. Your English doesn't have to be perfect to get message across to people. Look at this channel, a 122k have subscribed! because of what you have to say not on your language skills. I know it can be so daunting to speak in a foreign language but you are doing great! I'm keeping you in my thoughts in a week time!
omg✨✨you are the best😭you always give me the right words I need to hear! On top of your amazing cooking knowledge, it always helping me❤️arigato!
A great recipe. I do a soup recipe with butternut squash that is similar. One thing I do is to push the soup through a fine sieve strainer, really really makes it creamy and I'm really surprised how much doesn't make it through the strainer. I also add a but of apple cider vinegar and maple syrup at the end. This recipe looks amazing. thanks for sharing.
I was actually just watching Kimono moms kabocha recipe haha! She is Japanese too :)
haha! Kabocha is a very popular one in this season^^
It's interesting that the nutrients in squash are best absorbed with oil. In tomatoes, lycopene is also best absorbed with oil added. Thank you for the recipes. I will definitely try the soup with the squash I can find.
Thank you very much for sharing your knowledge too Jennifer!
The same for carrots, they also need some kind of fat. Its for vitamin A, I think.
Kabocha is my fave! I have half of one sitting in my fridge right now. Can’t wait to try your recipes!
Great to hear !! I hope you will enjoy them^^ Thank you ZiggytheHavi!
You are the best
You are the kindest Daniel! thank you!
Let us know day and time-m in Hawaii and I’d like to center prayer 🙏 on you for that event. I’m sure other viewers will join in as well! Gambate!
awwww Francine! You are so sweet..... thank you!
It might be midnight for Hawaii time, so I'll take your words. I keep it in my heart!
@@MiwasJapaneseCooking I am usually up but I will still pray earlier if I can’t. 💚
This soup looks so yummy ! i've never had kaobcha before, i'l try finding some in my local asian grocery store, but i'm sure i'll love it. I love all squaches. But my favorite is cucurbita maxima, a type of pumpkin called "potiron" in French, that my grand parents were growing in their garden and my grandma was making soup with it. I grow up eating potiron soup every winter an i absolutely loved it.
I've never heard of that type of squash! Interesting!! thank you very much for sharing this!
It's so great that you've been able to incorporate cooking classes into your business! I think I remember you saying you taught cooking before Covid, so it's amazing that you have created these high-quality online cooking classes.
Also, I don't think I'd ever had kabocha squash, though I definitely have access to it. Shimeji mushrooms aren't common here, but I bet I could use shiitake or oyster as a substitute to make your delicious-looking recipe.
Hi Miwa! I hope I am not too late and that you see this before your talk. Below are some of the reasons I follow your channel. I wrote a lot because I would like you to know how great your channel is and how helpful it has been to me. I will have to post in parts.
- You show us how to cook delicious Japanese food that is healthy and yet also quick and easy to prepare. As a working professional, it can be very difficult to prepare all of my family’s meals from scratch and to make healthy foods for each meal, but your recipes have enabled me to do this on a daily basis. I appreciate this very much!
- This is a bit similar to what I wrote above but your food is very delicious! Though my main goal is to feed my family healthy food, it can be hard to eat if the food is not tasty. Your foods are not only healthy but very tasty! When I try your foods, I’m always, thinking, “Wow, this is very flavorful and delicious!”
- Since following your channel, the amount of time I spend cooking has been cut in half and the way my family and I eat has completely changed - from unhealthy to healthy, from bland to interesting and full of umami, from monotonous to full of variety, from too heavy to light (my preference) and refreshing, and from too-meat based to more balanced and with lots of healthy veggies. Eating and cooking are so much more enjoyable thanks to you.
- Your recipes work and your dishes always turn out great. It seems you write your recipes simply, yet carefully and precisely. Thank you!
(Continued).
- It’s great that your channel focuses so much on vegetables because there are not many Japanese cooking sources in the English language that I know of that teach many vegetable dishes. Most sources that I know of focus on meat and carbs. Though I eat meat, I think vegetables are an important part of the meal not only because they contain vitamins and minerals, but because they’re tasty, they balance out the meal and just make the meal better as a whole.
- Your vegetable dishes are delicious, so much so that I don’t miss eating meat at all when my meal is vegetarian or vegan. Tastiness is a reason alone to cook your vegetable dishes, but a benefit to cooking your tasty vegetable dishes is that it encourages people in my family who don’t eat much vegetables to do so.
- Though your channel focuses on vegetables, vegetarian and vegan dishes, I have actually quite enjoyed your meat dishes as well! I love your Hamburg, Miso Chicken, Bulgogi Pork, Neopolitan Spaghetti, Pork Shabu Shabu Salad and Shio Koji Chicken. I am looking forward to trying your Miso Butter Salmon, Salted Salmon, Carrot Salmon and your grandmother’s Miso Mackerel.
- You introduce us to many Japanese ingredients. I feel a lot of people outside Japan already know about soy sauce and miso and maybe kelp and bonito, but you introduce us to delicious ingredients that are lesser known to people outside Japan, such as Shio Koji, pickled plum and Yuzo Kosho. Very helpfully, you use and discuss these ingredients that you introduce to us over and over again. This teaches us the different ways we can cook, use and eat these ingredients. Where I live, Japanese ingredients are quite expensive but you make my purchases worth it because you show me multiple ways to cook, use and eat those ingredients. *This really helps me adopt Japanese cuisine into my life as my main and daily cuisine.* Some of the ingredients that you introduced to me and that I cook with regularly now are Shio Koji, Shio Kombu, Pickled Plum, Yuzo Kosho, Ao Nori, Natto, Japanese curry powder and mustard, toasted mochi, burckock, bitter melon, daikon, negi, Japanese sweet potato, squash, pea/broccoli sprouts, etc.
(Continued)
- Your cooking style is very relaxed. Your goal is to cook, and to teach how to cook, healthy, easy, home-style Japanese meals versus perfect, restaurant-style meals. Therefore, I did not feel intimidated to try making new dishes like Tamagoyaki, sushi, ramen or ongiri and I feel it’s okay if the results are not perfect. If it weren’t for you, I would not have tried making these dishes as soon as I did.
- I love that you show us how a normal Japanese person eats. Sometimes you show us and don’t even need to provide a recipe, for example you just show the miso soup or the natto you are eating for the day. I have also started eating miso soup everyday and natto at least once a week. I love the ways you prepare your natto - with green onion and your own seasoned soy sauce (versus with the one in the packet) or with kimchi and avocado (this variation is ssssooo good!). Again, by showing what you eat on a regular day even when showing it in the simplest ways without recipes, you show me how I can adopt Japanese cuisine into my daily life.
(Continued)
- Something that other people have commented on and that I agree with is that you seem authentic. You don’t seem like you are to trying to present to us false and perfect images of yourself, food or family. I feel this sincerity draws your viewers to your channel. I feel I can trust more of what you are saying because you seem more genuine and you understand/admit the struggles of a working mother, wife and professional. Your sincerity makes you relatable and your tips/advice/comments/recipes easier to accept because you know our struggles and admit you struggle with the same things. Because you are not presenting false images of perfection, you do not give your viewers a sense that they must achieve unachievable levels of perfection. Don’t get me wrong - you come off as extremely talented, hard-working, pulled-together, organized and admirable - but not to some unreal degree as so many social media figures do. Rather than trying to dazzle and impress us, you give us the sense that your main goal is to help others like yourself - hard-working mothers and professionals, who want to cook for, love and care for their families well. Again, this draws viewers like me to your channel.
- There some things that you said and admitted that I really appreciated for its honesty and relatability (eg. one, the time you let us know your meal presentation isn’t always how it looks on UA-cam. This is totally relatable and realistic since you have to help your two little children and your husband get to school and work. Two, the time you let us know that you sometimes struggle with bento ideas and don’t always make the bentos as good-looking as you’d like. I’m sure your bentos are always delicious and pretty but again, your comment was so real and relatable. Three, the time you told us your kids spilled soup all over the floor, how you were upset but how after cleaning, the floor had never looked so clean. I appreciate this honesty and positive attitude! Four, the time you said you didn’t want to yet invest in nice bowls because your children are still young. Again, this is so realistic, practical and relatable. Four, the time you assured your mother it was okay to show us what her cellar looks like. Again, you wanted us to have an authentic view.
(Continued)
- I really respect and like that you said that your main reason for cooking healthy is not for good-looks but for your family members’ health and your own health. I think it’s beautiful and touching that your goal is to be healthy so that you can care for your family for many years to come!
- You come off as very likable - you seem hard-working, humble, organized, extremely polite and respectful, genuine, appreciative, nice, friendly, positive and caring towards your family.
- I also watch your channel because we like the same foods - eggplant is our favorite/one of our favorite veggies, we love soba, Shio Koji, natto, all veggies, green onion, miso soup, salmon, etc. We seem similar in that we love to cook for and care for our families. Our cooking-styles were heavily influenced by our moms and grandmothers. And we grew up close to our grandmothers.
(Continued)
- By the way, I noticed you had taken down some of your older videos but I don’t know why. I hope you know I think these were great videos. These videos had delicious dishes and recipes that I still make regularly today (eg. the warm banana smoothie, the salads - sprouts with negi, and roasted bell pepper with curry powder and lemon; and the freezer meals.) I love these dishes! There are other videos that you took down for which there were recipes that I meant to try - gyudon and nikujaga. I bring this up because I hope you don’t feel negatively about these videos because there were great and the recipes were awesome! The sprout and negi salad is probably one of my favorite vegetable dishes ever!
- In your video from last week, you had mentioned that you use the UA-cam algorithm as a guide on what videos to make. I understand the reasons but I hope you know I will watch whatever video you post and I’m very interested in the messages you really want to convey to your viewers. I would love to learn more about your own cooking and life philosophy and style, as well as your mother and grandmother’s cooking and life philosophy, style, knowledge and recipes. During the first year of your channel, you had asked viewers for ideas and for what we wanted to see. I responded with something along the lines of I don’t know because I love whatever recipes and ingredients you surprise us with every week and I love learning whatever you have to teach us about Japanese cooking and your own cooking style and philosophy. You are a wealth of knowledge and your videos are so fun to watch!
- You had asked if we were interested in any of your mother’s recipes. Would you mind sharing any or all of her recipes from the meal she prepared for your family in the last video? All of her dishes looks scrumptious! She must be an excellent cook! I see where you get your cooking skills 😉
- Finally, I want to say thank you for all your videos, all your time, hard work and generosity in making these videos and sharing your knowledge and recipes. The sheer amount of high-quality recipes and videos is amazing! Thanks for teaching us Japanese cuisine and for teaching us tasty, quick and easy Japanese dishes that we can make everyday. Thanks for making Japanese food accessible and un-intimidating and allowing me to incorporate Japanese cuisine into my daily. It’s my favorite cuisine and though I did not grow up eating Japanese cuisine, I actually cook and eat almost exclusively Japanese food now, thanks in large part to you 😃
(Fin.)
Hi Miwa, i would love to try this soup it looks so yummy ! I can´t find that kabocha where i live , i will try with a different kind ! Don´t worry about your upcoming talk you will be fine and do a great job i am sure of it ! 😊😊
Thank you Ares!! It's coming on Tuesday!! I'm nervous, but it makes me stronger. I know where I can come back to this community!
@@MiwasJapaneseCooking yes it´s normal to feel nervous . Think about all the positif feedback you´ve got from your viewers!
I love Kabocha! It’s so much sweeter than the normal squash and it has such a nice nutty flavor. I heard in winters in Japan they serve sweet potato in a candied form, do they do that with Kabocha as well?
That's called < daigakuimo> in japanese. I've never tried it with kabocha, but actually sounds great to try!!
Have you tried roasting it whole (without cutting, just fork pricks)
I managed to buy kabocha in Ireland, it was sold as one of the types of decorative pumpkins for Halloween. I plan to make kabocha no nimono today! The only squash/pumpkin available all year round in Ireland is butternut squash, do you know it? Marta
I saw butternut squash in an international supermarket! It's not the most popular kind but I love the texture! ^^
👍
I wish I liked squash/pumpkin :/ For me it's too sweet for a main course.
My dad is not a big fan of Kabocha because of the same reason as you^^ so I kinda understand why. There are a lot of delicious ingredients, so no worries!