This looks so yum! I can never find ponzu fresh here so I wonder if Lemon or lime juice would work? Our weather has been crazy. North Carolina will have 70 degrees one day and 40 degrees the next. We never put away seasonal clothes because you just don’t know what will be next ! Have a great week 💕💕
Hello! Thank you for your comment. While Yuzu Ponzu is famous in Japan, any citrus fruit like lemon or lime would work well, providing a refreshing and delicious flavor! If the acidity is a bit strong, you can try adding mirin that has been boiled down to remove alcohol, which is a common practice in Japan. By the way, the temperature difference in North Carolina sounds quite extreme 😵😅 Have a great week ahead, despite the unpredictable weather!❤️
I don't know how you do it, but I love the detail of moving some subtitles to the side :) New York has also not been very cold yet, except few days. I also miss a music you used to use more often (this one ua-cam.com/video/ZrEQ7POvqnI/v-deo.html&ab_channel=ItadakimasuRecipeCookingJapan), it fit perfectly with the character of your videos. I hope you'll use it again sometimes...
Hello! Thank you for your comment! I hope you've been well. And I have an image that New York is very cold this time of year. However, even New York is warmer than usual this winter! About the subtitles, I tried different things to avoid overlap with Japanese translations when fixed, and it seems the current setup works well for readability. As for moving subtitles sideways, I'm not sure if it's my settings or UA-cam's setup... :) Thanks for the music request! I'm happy that you mentioned the music fits well with the vibe of my videos. I'll definitely use it again :) Have a good day!
Hello! Thank you for watching the video. The vinegar I usually use is rice vinegar (brand name: Fujisu). It's made from pesticide-free rice and is a pure rice vinegar. It goes well with Japanese dishes like sushi, and I also use it in salads. I used to use black vinegar or balsamic vinegar before, but lately it's been just rice vinegar for me 😊
Any ideas what to sub the bonito flakes for, to make it vegan? 🙏 Here in Berlin we had some really cold days a couple of weeks ago. We had around -7 degrees for some days🥶
Hello from Berlin! -7 degrees🥶😱 A vegan version of ponzu, right? In traditional Japanese Shojin cuisine, which is vegan, bonito flakes are not used. The ingredients for Shojin cuisine ponzu are simple: kombu, soy sauce, and citrus juice. Sometimes, boiled down mirin is added. So, you can try making it with kombu, soy sauce, and citrus juice, and if you find it lacking, next time you make it, adding boiled down mirin would be a good idea. Your comment has inspired me to consider making a video on how to create vegan dashi in the Shojin style😊 Thank you!🌱
That's great, thanks for your reply. Bonito flakes are often used and I never know what to use as a substitute. Also I don't know what they taste like, as I have never tried them 😅, being vegan. Sounds like I should check out Japanese Shogun Cuisine 😋. Very much looking forward to your vegan dashi recipe 🥰
@@lenilecker_vegan4dogs Thanks for your reply! Bonito flakes do have a rich umami flavor, which is why they are commonly used in Japanese dashi. Finding a substitute for them can be a bit challenging. I apologize for the difficulty 🙏🏻 Japanese Shojin Cuisine is a wonderful way to explore it without compromising your vegan lifestyle😊
I will defintely have a go for the Shojin Cuisine. As for umami, maybe I can use Ume Su (umeboshi sauce, don't know if that is a local creation or an actual product also in Japan😅) as a sub?
Hi these, thank you for sharing this video. I am writting you today, because I am not getting your notifications for last few weeks., so, today i unsubscribe to resubscribe your channel. Especially thank you for unique Channel ID through which I found your channel again. By the way, I am your follower since rice koji & dashi video, & i am happy to receive each & every video of yours.
Hello! Thank you for finding my video and taking the time to leave a comment. It's both exciting and surprising that people from overseas are interested in Japanese ingredients like koji and dashi. I appreciate your follow and support. It makes me happy! Thank you! 🙌😊
Looking at the preparation of the yuzu ponzu just made my mouth water! Haha. Have a great week!
Thank you so much for your comment! I'm glad the preparation of the yuzu ponzu sparked your appetite😆 Have a fantastic week!
This looks so yum! I can never find ponzu fresh here so I wonder if
Lemon or lime juice would work?
Our weather has been crazy. North Carolina will have 70 degrees one day and 40 degrees the next. We never put away seasonal clothes because you just don’t know what will be next !
Have a great week 💕💕
Hello! Thank you for your comment. While Yuzu Ponzu is famous in Japan, any citrus fruit like lemon or lime would work well, providing a refreshing and delicious flavor! If the acidity is a bit strong, you can try adding mirin that has been boiled down to remove alcohol, which is a common practice in Japan. By the way, the temperature difference in North Carolina sounds quite extreme 😵😅 Have a great week ahead, despite the unpredictable weather!❤️
I don't know how you do it, but I love the detail of moving some subtitles to the side :)
New York has also not been very cold yet, except few days.
I also miss a music you used to use more often (this one ua-cam.com/video/ZrEQ7POvqnI/v-deo.html&ab_channel=ItadakimasuRecipeCookingJapan), it fit perfectly with the character of your videos. I hope you'll use it again sometimes...
Hello! Thank you for your comment! I hope you've been well. And I have an image that New York is very cold this time of year. However, even New York is warmer than usual this winter!
About the subtitles, I tried different things to avoid overlap with Japanese translations when fixed, and it seems the current setup works well for readability. As for moving subtitles sideways, I'm not sure if it's my settings or UA-cam's setup... :) Thanks for the music request! I'm happy that you mentioned the music fits well with the vibe of my videos. I'll definitely use it again :) Have a good day!
thanks for the video. What type of vinegar do you usually use?
Hello! Thank you for watching the video. The vinegar I usually use is rice vinegar (brand name: Fujisu). It's made from pesticide-free rice and is a pure rice vinegar. It goes well with Japanese dishes like sushi, and I also use it in salads. I used to use black vinegar or balsamic vinegar before, but lately it's been just rice vinegar for me 😊
Any ideas what to sub the bonito flakes for, to make it vegan? 🙏
Here in Berlin we had some really cold days a couple of weeks ago. We had around -7 degrees for some days🥶
Hello from Berlin! -7 degrees🥶😱 A vegan version of ponzu, right? In traditional Japanese Shojin cuisine, which is vegan, bonito flakes are not used. The ingredients for Shojin cuisine ponzu are simple: kombu, soy sauce, and citrus juice. Sometimes, boiled down mirin is added. So, you can try making it with kombu, soy sauce, and citrus juice, and if you find it lacking, next time you make it, adding boiled down mirin would be a good idea. Your comment has inspired me to consider making a video on how to create vegan dashi in the Shojin style😊 Thank you!🌱
That's great, thanks for your reply. Bonito flakes are often used and I never know what to use as a substitute. Also I don't know what they taste like, as I have never tried them 😅, being vegan. Sounds like I should check out Japanese Shogun Cuisine 😋. Very much looking forward to your vegan dashi recipe 🥰
@@lenilecker_vegan4dogs Thanks for your reply! Bonito flakes do have a rich umami flavor, which is why they are commonly used in Japanese dashi. Finding a substitute for them can be a bit challenging. I apologize for the difficulty 🙏🏻 Japanese Shojin Cuisine is a wonderful way to explore it without compromising your vegan lifestyle😊
I will defintely have a go for the Shojin Cuisine. As for umami, maybe I can use Ume Su (umeboshi sauce, don't know if that is a local creation or an actual product also in Japan😅) as a sub?
Hi these,
thank you for sharing this video.
I am writting you today, because I am not getting your notifications for last few weeks., so, today i unsubscribe to resubscribe your channel.
Especially thank you for unique Channel ID through which I found your channel again.
By the way, I am your follower since rice koji & dashi video, & i am happy to receive each & every video of yours.
Hello! Thank you for finding my video and taking the time to leave a comment. It's both exciting and surprising that people from overseas are interested in Japanese ingredients like koji and dashi. I appreciate your follow and support. It makes me happy! Thank you! 🙌😊