@@palomasdailykitchen 😅 so it's a nickname? I didn't know Japanese people heard this name before. So Japanese people call Paloma women who travel a lot? But why? 😆
@@p.b.7719 Yes it is a nickname. This bird can find home from any location, maybe that's why. Paloma is a known name especially because of the daughter of Pablo Picasso!
Thank you so much for making this lovely calming video. Where i live i cannot find tengusa, but we do have agar-agar, mostly in powder form, could i use that to make tokoroten?
I have always wanted to try this and I will finally be travelling to Tokyo next month so I can't wait to try this! Do you have any recommendations on where to a) try this locally and b) where to buy the tokoroten press or seaweed? I heard this is usually a summer food, but I still hope to try it in December. I love your videos! Thank you for sharing your recipes!
Hi Paloma, greeting from India. In our country, we share border with Nepal, Tibet and china. So the Indian states sharing this border, we have major pupulation of Buddhist community. They prepare this kind of jelly and serves with red chilly and soy sauce with some crunch noodle toppings. You may try that recipe from UA-cam, this dish is called as “la phing”
Thank you for your question! 😀The alcohol I used in the video is "Pasteuriser". It is disinfecting alcohol which can be sprayed directly on food. As the alcohol is strong (77%), it evaporates and does not affect the taste of the food. Other ways to remove the bubbles are to scoop it out with a spoon, or to pop the bubbles with grill lighter. Hope it helps!
Good question! Yes, tokoroten itself has a scent of the sea/seaweed. But we enjoy its coldness and the smooth texture rather than the taste of the tokoroten itself (in my opinion!)☺
おはようございます 夏といえばところてん！と思って今度キャンプで作る予定です 天草から作るって凄いですね👍
コメントありがとうございます☺ところてんは天草を買うところが一番ハードルが高いかもしれないです😅常温でも固まりますし、たしかにアウトドアでも作れそうですね！
this looks so tasty!!! I also loved the way it was explained and filmed very well :)
Really! So glad to hear that, thank you for your kind comment!! 🥰
@@palomasdailykitchen are you Latina? Spanish?
@@p.b.7719 No, I'm Japanese. Some people call me Paloma because I was always traveling 😁
@@palomasdailykitchen 😅 so it's a nickname? I didn't know Japanese people heard this name before. So Japanese people call Paloma women who travel a lot? But why? 😆
@@p.b.7719 Yes it is a nickname. This bird can find home from any location, maybe that's why. Paloma is a known name especially because of the daughter of Pablo Picasso!
Thank you so much for making this lovely calming video.
Where i live i cannot find tengusa, but we do have agar-agar, mostly in powder form, could i use that to make tokoroten?
That is so interesting! I didn't know this even existed, I want to try it myself!
So happy if I could help you discover Japanese food, that is exactly what I want to do in my channel ! 😆
Very satisfying video n good camera work
I loved this video well done
Thank you! 🥰
this was super interesting! I want to try it 😋
also, your video style is very peaceful to watch :)
much love from Australia! ❤
Wow thank you so much for your warm and encouraging message! ! 🇦🇺💞
😮Yummiest for HoTTesT SuMMeR 😮😮😮 I'll trying with lemon or fruits version.
Thank you for sharing such a lovely video. What do you call the tool you have used to cut Tokoroten?
もう帰国してしまいましたが、日本に４年間住みました。そこで初めてところてんを食べました。食べる前に「きっと味がない食べ物だ」や「つまらなさそうな飯だよ」など思ったけど、今はすごく恋しい。食べた～い!
レシピありがとう♥
コメントありがとうございます🥰また是非、ところてんを食べに日本に遊びに来てください☺日本語が完璧なのでびっくりしました！
Me dió hambre 😋 se ve delicioso 😃👍✨
I have always wanted to try this and I will finally be travelling to Tokyo next month so I can't wait to try this! Do you have any recommendations on where to a) try this locally and b) where to buy the tokoroten press or seaweed? I heard this is usually a summer food, but I still hope to try it in December. I love your videos! Thank you for sharing your recipes!
Hi Paloma, greeting from India. In our country, we share border with Nepal, Tibet and china. So the Indian states sharing this border, we have major pupulation of Buddhist community. They prepare this kind of jelly and serves with red chilly and soy sauce with some crunch noodle toppings. You may try that recipe from UA-cam, this dish is called as “la phing”
Will this be found in uttar bengal?
What alcohol did you use to remove the surface bubbles?
Thank you for your question! 😀The alcohol I used in the video is "Pasteuriser". It is disinfecting alcohol which can be sprayed directly on food. As the alcohol is strong (77%), it evaporates and does not affect the taste of the food. Other ways to remove the bubbles are to scoop it out with a spoon, or to pop the bubbles with grill lighter. Hope it helps!
wow
Thank you😊
Do those noodles have a taste?
Good question! Yes, tokoroten itself has a scent of the sea/seaweed. But we enjoy its coldness and the smooth texture rather than the taste of the tokoroten itself (in my opinion!)☺
Do you know where this seaweed can be found for purchase?
H E B Walmart Tokyo Asian market
Can we use agar agar instead of tengusa??
is this what southern chinese call it as “su hoon”??
The amount of sugar you are trying to eat is astonishing.
We have the same name! (๑•ᴗ•๑)♡❤
Thanks for your comment Paloma 😘
@@palomasdailykitchen Welcome
Do you have latin? Spanish origins?
Tasteless noodles, vinegar, soy sauce, karashi mustard sesame seeds and nori can't possibly taste good no way.
It's far better when they make it as a dessert.
It's like it's a totally different culture 🫨🤯
Look guys, Astro Rodriguez is mad about noodles on the internet