Amazing video! It was very interesting to see the different recipes, it is hard to choose a favorite one between them ! It was also nice to learn about the different knife skills, thank you 😊
Great looking recipes, here in the USA the type of cucumbers you used are often called and marketed as “English” or “Persian” cucumbers, and while I hate it they often are individually shrink wrapped which often can cause them to go soft or mushy at the ends. They are though my favorite flavor wise compared to the normal “gherkin” or burp-less ones more common here without thorns. I have seen the “pickled-plums’ or ubeboshi here, typically canned or in jars at Asian Markets, I don’t think I’ve seen the nagaimo or Chinese Yam here, but maybe I haven’t realized what it was. Of the recipes you shared that would be the one I’d like to try the most.
Thank you for teaching your information of cucumbers in the USA. I searched all of them and learned from you. Actually I heard in Japan almost 90% cucumbers have thorns, but cucumber which doesn’t have thorns is also sold. From next video I’ll try to explain more detail so that you realize. Thank you! I’m very glad you said that. I hope you try these and enjoy!
Always amazed at your knives skill.The cucumber you used resembles gherkins.We can only find English /continental/telegraph cucumbers here.Out local deli make beautiful gherkin and other pickles though yours always have an interesting twist due to the ingredients you used,unfortunately hard to source it here.
Thank you for watching always and teaching me a helpful information! I’ve never heard English cucumbers. So I’ll search those. We can get variety of cucumbers in own country. I hope I’ll use other cucumbers which we can’t get in Japan. Thank you!
Many of your videos include vinegar as part of sauces. I assume you are using rice vinegar, correct? I think many Americans might use white vinegar by accident.
Yes, you are correct. I often use vinegar to make food in summer. Thank you for teaching me. Just now I rewrite the recipes from vinegar to rice vinegar. I have to learn about other country culture more and more. Your comment is really helpful for me. Thanks a lot.
Peti loves your videos! Do you have good ideas for recipes containing mentaiko, other than a nigiri filling or a topping for ochazuke? I like it very much! I can get all Japanese groceries here, luckily 🇩🇪❣️
Thank you for watching and your comment again! In Japan we often use mentaiko to make potato salad and okonomiyaki. Mochi and mentaiko okonomiyaki is so popular dish in Japan. And I’m very glad you can get Japanese groceries!
@@peti1940 I’ve never known that. Thank you for teaching me. In the future I’d like to visit there and see Japanese groceries. And I’d love to experience your country food and culture so much🇩🇪!!
Kochiya! No, umeboshi is the plum pickled with salt and dried. And umeshu is sweet sake that plums are soaked with rock sugar and Shochu (Shochu is Japanese sake which has usually around 20-35% alcohol.) and aged. Thank you for watching and your comment!
It’s really interesting to watch, but…. You need a small dictionary attached to this site. Most ingredients would probably have English names or equivalents. Like what kind of fruit, essence is this, what’s the taste etc. Bon Appetite has a great explanation of for example Mirin. Here I’ll hardly find any of the ingredients at my local store. They have only recently discovered Thai and Indian food and what they sell of spice mixes is pretty awful. You had better mix the spices yourself …
Amazing video! It was very interesting to see the different recipes, it is hard to choose a favorite one between them ! It was also nice to learn about the different knife skills, thank you 😊
Thank you for watching every recipes! I’m very happy you enjoyed. Your comment always motivate me. You’re welcome! Thanks too😊!
Holy Knife Skills Batman! I really want to try that first dish so I can see if I can get close to what you did.
Thank you! That’s good. You can do it and I hope you enjoy it😊
Great looking recipes, here in the USA the type of cucumbers you used are often called and marketed as “English” or “Persian” cucumbers, and while I hate it they often are individually shrink wrapped which often can cause them to go soft or mushy at the ends. They are though my favorite flavor wise compared to the normal “gherkin” or burp-less ones more common here without thorns.
I have seen the “pickled-plums’ or ubeboshi here, typically canned or in jars at Asian Markets, I don’t think I’ve seen the nagaimo or Chinese Yam here, but maybe I haven’t realized what it was. Of the recipes you shared that would be the one I’d like to try the most.
Thank you for teaching your information of cucumbers in the USA. I searched all of them and learned from you. Actually I heard in Japan almost 90% cucumbers have thorns, but cucumber which doesn’t have thorns is also sold.
From next video I’ll try to explain more detail so that you realize.
Thank you! I’m very glad you said that. I hope you try these and enjoy!
Thanks again Ryusei!
You’re welcome! Thank you for watching too!
Always amazed at your knives skill.The cucumber you used resembles gherkins.We can only find English /continental/telegraph cucumbers here.Out local deli make beautiful gherkin and other pickles though yours always have an interesting twist due to the ingredients you used,unfortunately hard to source it here.
Thank you for watching always and teaching me a helpful information! I’ve never heard English cucumbers. So I’ll search those. We can get variety of cucumbers in own country. I hope I’ll use other cucumbers which we can’t get in Japan. Thank you!
Many of your videos include vinegar as part of sauces. I assume you are using rice vinegar, correct? I think many Americans might use white vinegar by accident.
Yes, you are correct. I often use vinegar to make food in summer. Thank you for teaching me. Just now I rewrite the recipes from vinegar to rice vinegar. I have to learn about other country culture more and more. Your comment is really helpful for me. Thanks a lot.
Amazing as always, Ryusei-San! I love cucumbers. Can't wait to try those recipes!
Thanks always! I love it too. Yes, please try it. I hope you enjoy them!
Peti loves your videos! Do you have good ideas for recipes containing mentaiko, other than a nigiri filling or a topping for ochazuke? I like it very much! I can get all Japanese groceries here, luckily 🇩🇪❣️
Thank you for watching and your comment again! In Japan we often use mentaiko to make potato salad and okonomiyaki. Mochi and mentaiko okonomiyaki is so popular dish in Japan. And I’m very glad you can get Japanese groceries!
Düsseldorf is home to the biggest Japanese community in 🇩🇪, with a full functioning infrastructure. That’s why❣️
@@peti1940 I’ve never known that. Thank you for teaching me. In the future I’d like to visit there and see Japanese groceries. And I’d love to experience your country food and culture so much🇩🇪!!
@@kyodokan.japanese.cuisine❣️🇩🇪
Konichiwa Ryusei. Is umeboshi same as umeshu?
Kochiya! No, umeboshi is the plum pickled with salt and dried. And umeshu is sweet sake that plums are soaked with rock sugar and Shochu (Shochu is Japanese sake which has usually around 20-35% alcohol.) and aged.
Thank you for watching and your comment!
It’s really interesting to watch, but….
You need a small dictionary attached to this site. Most ingredients would probably have English names or equivalents. Like what kind of fruit, essence is this, what’s the taste etc. Bon Appetite has a great explanation of for example Mirin. Here I’ll hardly find any of the ingredients at my local store. They have only recently discovered Thai and Indian food and what they sell of spice mixes is pretty awful. You had better mix the spices yourself …
Thank you for your advice which really helpful for me. I’ll attach a small dictinary to next video. Thank you very much.