The information about different kinds of citrus was so interesting! Up until now I have used just lemon but now I want to try adding other fruits too. Hearing how there are different versions of ponzu in different regions makes me want to try and create my own version. Greetings from Finland!
I'm very glad my video was informative for you😊 Yes, please try to add other fruits and I hope you'll enjoy your original Ponzu!! Thank you for watching and your arm comment from Finland:)!!
Ohayogozaimasu Ryusei! :) I didn't know how easy it would be to make ponzu at home. In two weeks I will be going to Saint Louis to a major grocery store. If they have similar citrus fruit I will buy some to try making ponzu. Arigato for teaching this recipe! :D
Ohayogozaimau! Yes, it's not difficult! And it's really interesting:) I hope you'll enjoy your original Ponzu! Thank you for watching. Have a nice weekend😄
Wow! I've never heard of Sudashi or Kabosu before, thank you for explaining more about them. And thank you for the tip about cutting circles into the fruit before squeezing the juice out!! I'd never heard of that method before but I'm definitely going to try it! What a great video, I really enjoyed it, Ryusei-san 😁
You’re welcome! American version of ponzu looks also delicious:) I’m very happy you are happy!! If you like, please teach me your ponzu😁 Thank you very much. Have a nice weekend!!
You’re welcome! Thank you for watching and your comment from Thailand. I just googled ส้มโอ(pomelo) looks delicious. I hope you’ll enjoy it. Have a nice weekend😁
Are you a professionally trained chef? Your knife and English skills are very good. Thank you for sharing your videos, they are easy to follow. Thank you for your hard work
Yes, I worked at Japanese restaurants for years! I’m very glad about your comment. I keep learning English and making videos:) Thank you for watching! Have a nice day!!
Can you make jam from any citrus or just Yuzu lemon and using the seeds to thicken the jam was genius.I love jam,A lot of work to make Ponzu,how long can you store it in the fridge for,will it go off? Thanks Ryusei.
Probably, we can make any citrus, but some citrus may have bitter taste, so we have to blanch 2~3 times. I love jam too! We can store Ponzu for about 1 month, but I recommend to use it 2 weeks. You're welcome. Thank you for watching as always too😊
Another idea for the lemon zest: I put the lemon/ponzu etc on olive oil, heat up only a little bit, close the jar and let it in a dark, cool place for one month. You have oilive oil with and extraordinary lemon flavor
Reminds me of "toyomansi" in the Philippines except it's really just calamansi (calamondin) and soysauce. Maybe I should try mixing other citruses with it but there's really little options. Only thing I can think of are lemons, limes and dalandan (a native thin-skinned orange). I don't think I have a substitute for the sake and the dried fish tho.
I learned about toyomansi!! Thank you very much! Yes, I hope you’ll enjoy ponzu too. And you can make these citrus🍊. If you don’t have sake, I recommend to add a bit sugar. If we add a little bit sweetness, ponzu becomes nice mild. If you don’t need, you can just skip it. Thank you for watching and your comment!
In the Phillipines there is a sweet citrus fruit called 'calamansi' which they also mix with soy sauce as a dressing. I haven't seen your Japanese fruits, but we do have limes, lemons and grapefruit. I do wish we could find calamansi, though !
Very interesting video, I learnt a lot ! It is great to discover different Japanese citruses 😊 I also like that you reused the peel of the citruses, it's a very good idea ! How long can you keep the ponzu in the fridge once it's made ?
Thank you very much! I’m so glad my video was informative for you😁 Thank you. I love citrus so much, so I never waste it! I recommend to use it within 2 months. I hope you’ll enjoy it!!
@@kyodokan.japanese.cuisine Thank you. I didn’t realize that there was that much pectin within citrus seeds. I thought they may impart a certain bitterness. I learned something. ありがとう ございます
🍋🍋🍋🍋🍋🍋my favourite food. Yuzu! I have two small trees, unfortunately, last year a storm destroyed all the flowers and baby fruit, so I had no harvest. Fingers crossed I have better results next autumn. ( in Australia)
Quelles sauces traditionnelles du commerce me conseilleriez vous ? Beaucoup de sauces soja , sauce huitre surtout sont pleines d'additifs , conservateurs ,sont néfastes pour la santé. Existe t'il une marque correcte ?
In japan, smell producers make tradtional sauce without additives, but the production volume is not high. Mitsukan, Kikkoman and Yamasa are popular brands, probably they are sold lots of places. I hope you'll find best sauces:)
The information about different kinds of citrus was so interesting! Up until now I have used just lemon but now I want to try adding other fruits too. Hearing how there are different versions of ponzu in different regions makes me want to try and create my own version. Greetings from Finland!
I'm very glad my video was informative for you😊 Yes, please try to add other fruits and I hope you'll enjoy your original Ponzu!! Thank you for watching and your arm comment from Finland:)!!
Nice to know that, I love Ponzu very much.
I'm happy about your comment! I hope you'll enjoy your original Ponzu😄 Thank you for watching. Have a nice weekend!!
wow!
Thank you for watching! Have a nice day😁
Ohayogozaimasu Ryusei! :)
I didn't know how easy it would be to make ponzu at home. In two weeks I will be going to Saint Louis to a major grocery store. If they have similar citrus fruit I will buy some to try making ponzu. Arigato for teaching this recipe! :D
Ohayogozaimau!
Yes, it's not difficult! And it's really interesting:) I hope you'll enjoy your original Ponzu! Thank you for watching. Have a nice weekend😄
Wow! I've never heard of Sudashi or Kabosu before, thank you for explaining more about them. And thank you for the tip about cutting circles into the fruit before squeezing the juice out!! I'd never heard of that method before but I'm definitely going to try it! What a great video, I really enjoyed it, Ryusei-san 😁
You're welcome! I'm very happy you enjoyed my video. Yes, please try it, I hope you'll enjoy it:) Have a nice day😁
Your videos keep getting better and better! Love from Sweden 🤗🤗
I’m very happy about your comment😊. Thank you for watching and your comment from Sweden🇸🇪
Thank you for the information about the substitution fruits. It means I can actually make an American version of this! I am really happy about this!
You’re welcome! American version of ponzu looks also delicious:) I’m very happy you are happy!! If you like, please teach me your ponzu😁 Thank you very much. Have a nice weekend!!
Thank you for clip videos. So actually I try to make from Thailand.
You’re welcome! Thank you for watching and your comment from Thailand. I just googled ส้มโอ(pomelo) looks delicious. I hope you’ll enjoy it. Have a nice weekend😁
Are you a professionally trained chef? Your knife and English skills are very good. Thank you for sharing your videos, they are easy to follow. Thank you for your hard work
Yes, I worked at Japanese restaurants for years! I’m very glad about your comment. I keep learning English and making videos:) Thank you for watching! Have a nice day!!
👍You rock! And, I love yuzu!
That’s nice! Thank you for watching and your comment:)
Can you make jam from any citrus or just Yuzu lemon and using the seeds to thicken the jam was genius.I love jam,A lot of work to make Ponzu,how long can you store it in the fridge for,will it go off? Thanks Ryusei.
Probably, we can make any citrus, but some citrus may have bitter taste, so we have to blanch 2~3 times. I love jam too! We can store Ponzu for about 1 month, but I recommend to use it 2 weeks. You're welcome. Thank you for watching as always too😊
Wonderful! I am from Ehime in Shikoku. It is famous for mikan. I am happy to see you using citrus from Shikoku😍
Thank you very much!! Are you japanese😆 I love Mikan and other citrus from Ehime!! Thank you for your comment:)
@@kyodokan.japanese.cuisine 四国生まれの日本人です。今はアメリカに住んでいますが、日本にまた住みたいです。チャンネルを楽しく拝見させて頂いています。
@ お返事ありがとうございます。いつかアメリカに行ってみたいです！
@ いつかアメリカに来れるといいですね。
I LOVE ponzu, but I had to buy it. Thanks for this!
You're welcome. I hope you'll enjoy your original Ponzu:) Thank you for watching and your comment! Have a nice day😁
GOODDDD🎉
Thank you very much😁 Have a nice day!!
Another idea for the lemon zest: I put the lemon/ponzu etc on olive oil, heat up only a little bit, close the jar and let it in a dark, cool place for one month. You have oilive oil with and extraordinary lemon flavor
Thank you for your nice idea. I've never try to make it. Lemon flavor olive oil looks so delicious!! I'll try it:)
Reminds me of "toyomansi" in the Philippines except it's really just calamansi (calamondin) and soysauce. Maybe I should try mixing other citruses with it but there's really little options. Only thing I can think of are lemons, limes and dalandan (a native thin-skinned orange). I don't think I have a substitute for the sake and the dried fish tho.
I learned about toyomansi!! Thank you very much! Yes, I hope you’ll enjoy ponzu too. And you can make these citrus🍊. If you don’t have sake, I recommend to add a bit sugar. If we add a little bit sweetness, ponzu becomes nice mild. If you don’t need, you can just skip it. Thank you for watching and your comment!
In the Phillipines there is a sweet citrus fruit called 'calamansi' which they also mix with soy sauce as a dressing. I haven't seen your Japanese fruits, but we do have limes, lemons and grapefruit. I do wish we could find calamansi, though !
Yes, there are so many kinds of citrus in the world! And I’ve never seen Calamansi. I hope you’ll enjoy your original ponzu sauce!
Very interesting video, I learnt a lot ! It is great to discover different Japanese citruses 😊 I also like that you reused the peel of the citruses, it's a very good idea ! How long can you keep the ponzu in the fridge once it's made ?
Thank you very much! I’m so glad my video was informative for you😁 Thank you. I love citrus so much, so I never waste it! I recommend to use it within 2 months. I hope you’ll enjoy it!!
What is the purpose of adding the seeds to the peel reduction?
I love your instruction and videos. Thank you!
The purpose of adding it to thicken the jam. The pectin of the ingredient works.
Thank you very much! Have a nice day:)
@@kyodokan.japanese.cuisine Thank you. I didn’t realize that there was that much pectin within citrus seeds. I thought they may impart a certain bitterness. I learned something. ありがとう ございます
Hey love your video! Im just wondering how long can it be stored in the fridge?
Hey, thank you very much! I’m very happy. I recommend to store it for one month. Thank you for watching! I hope you’ll enjoy it:)
Thank you I will give it a try! Subscribed :)
@ Yes, please try and enjoy your original Ponzu sauce. And thank you for subscribing!!
Great recipe and knife work - are you a sushi chef?
Thank you very much! I’m a Japanese chef, but not speciality chef of sushi.
😊
🍋🍋🍋🍋🍋🍋my favourite food. Yuzu!
I have two small trees, unfortunately, last year a storm destroyed all the flowers and baby fruit, so I had no harvest.
Fingers crossed I have better results next autumn. ( in Australia)
That's nice! I love Yuzu too:)!! Oh, it was sad😞. I hope you'll harvest next season. Thank you for watching from Australia🇦🇺. Have a nice day!
the second recipe was for a form of marmalade
Yes, that’s right. Thank you for watching and your comment:)
Citrus seeds taste quite bitter to me. Does using the seeds in yuzu jam not make the jam bitter?
This jam is a bit bitter taste derived from the skin and seed, but it’s not quite bitter:)
Quelles sauces traditionnelles du commerce me conseilleriez vous ? Beaucoup de sauces soja , sauce huitre surtout sont pleines d'additifs , conservateurs ,sont néfastes pour la santé. Existe t'il une marque correcte ?
In japan, smell producers make tradtional sauce without additives, but the production volume is not high. Mitsukan, Kikkoman and Yamasa are popular brands, probably they are sold lots of places. I hope you'll find best sauces:)
Huge seeds. Maybe from Fukushima ?😅
The seeds were so big! It's not from Fukushima, but it's maybe grown Fukushima. Thank you for watching and your comment:) Have a nice weekend