Oh my goodness, the Daikon flower that you made is so pretty!! And the miso salmon looks absolutely delicious 🤤 That must take so much patience and skill to grill it over charcoal. Thanks for sharing, Ryusei-san
Thank you! This is a traditional skill of japanese chef! Yes, I practice grilling with charcoal more and more. You're welcome! Thank you for watching and your comments as always😊
For someone so young, you are already a master chef. I loved your little practical tip about making the diagonal cuts on the thin part of the salmon. Everything is precise and beautiful. Fun to watch a young master at work.😊
Thank you very much! I'm very happy about your comment😊. I'll keep making interesting videos. Your comments always encourage me. Thank you. Have a nice weekend.
I enjoy your lessons very much, thank you! And your Shodō is very nice too! I do not usually comment on recipes I have not tried but this grilled miso salmon looks delicious. I will follow your recipe this weekend - my hibachi is ready :)
Ohayogozaimasu Ryusei! :) Your grilled Miso Salmon looks very beautiful and delicious! My girlfriend and I don't eat Salmon very often but we like to eat Arctic Char. The next time we eat Arctic Char I'll marinate it with Shiro Miso as you've taught us. Domo arigato for sharing this recipe!
Ohayogozaimasu! Thank you very much:). Yes, please try it! White miso is good for a lot of kinds of fish, I hope you’ll enjoy it!! You’re welcome and thank you for watching as always! Arigato :D
@@kyodokan.japanese.cuisine I have absolutely no idea what the ingredients are haha I live in UK, and we have no Japanese shop here, so getting hold of all the stuff you used would be amajor logistical operation, so for that reason it's very unlikely Thank you for commenting back, it's very kind
Your knife skill is perfect can I ask if I dont have saikyo miso can I use the miso that using for make Miso soup ? I just have marukome miso xDD Hope you make more video about Miso menu xDD
I bought this! I’m not sure you can purchase or not😅 I hope you’ll get it! www.amazon.co.jp/%E3%82%B3%E3%83%BC%E3%83%8A%E3%83%B3-%E3%82%AA%E3%83%AA%E3%82%B8%E3%83%8A%E3%83%AB-%E3%83%9F%E3%83%8B%E3%82%B0%E3%83%AA%E3%83%AB-%E3%83%95%E3%82%BF%E4%BB%98-%E7%9B%B4%E5%BE%8430X%E9%AB%98%E3%81%9540cm/dp/B07Q5W79TD
I really enjoy your channel and recipes. Please continue ! It is really appreciated. I understand that grilling this way may be a very good practice, however can you indicate me another correct way of cooking this recipe ? ありがと ございます
Thank you for this recipe. It looks so good! When salmon is on sale, my wife and I marinate salmon and broil it with a recipe from J. Kenji Lopez-Alt called "5-Minute Miso Glazed Salmon". I recommend it! 😉
Do you have to marinade the salmon with miso paste for 48 hrs Are salmon caught wild or are they farmed in Japan.You are very nimble with your hands,the radishes are beautiful!!
Yes, the flavor of this miso paste is not thick, so it takes 48 hours. And this salmon was caught wild! Thank you very much😁! When I was a student, this radish was exam!
I have to say that using charcoal indoors without proper venting is dangerous because of the carbon monoxide. I'm sure it makes the flavor great but I don't recommend it...
Oh my goodness, the Daikon flower that you made is so pretty!! And the miso salmon looks absolutely delicious 🤤 That must take so much patience and skill to grill it over charcoal. Thanks for sharing, Ryusei-san
Thank you! This is a traditional skill of japanese chef! Yes, I practice grilling with charcoal more and more. You're welcome! Thank you for watching and your comments as always😊
For someone so young, you are already a master chef. I loved your little practical tip about making the diagonal cuts on the thin part of the salmon. Everything is precise and beautiful. Fun to watch a young master at work.😊
Thank you very much! I'm very happy about your comment😊. I'll keep making interesting videos. Your comments always encourage me. Thank you. Have a nice weekend.
@@kyodokan.japanese.cuisine 😊💕
It's cool that starting this UA-cam series has made you start to try new recipes and techniques as the host as well.
Yes, UA-cam and viewer give me a lot of chance! I like making videos so much. Thank you for watching and your comment as always😊
I've made miso salmon before, but I will definitely try again using your techniques! Thank you for always making high quality videos!
That's nice! I hope you'll enjoy my recipe!! You're welcome😁 I'm glad your comment!!
I enjoy your lessons very much, thank you! And your Shodō is very nice too! I do not usually comment on recipes I have not tried but this grilled miso salmon looks delicious. I will follow your recipe this weekend - my hibachi is ready :)
You're welcome! And thank you for your complilment and your comment:). Sounds good! I hope you'll enjoy it with hibachi!! Thank you!
Ohayogozaimasu Ryusei! :)
Your grilled Miso Salmon looks very beautiful and delicious! My girlfriend and I don't eat Salmon very often but we like to eat Arctic Char. The next time we eat Arctic Char I'll marinate it with Shiro Miso as you've taught us. Domo arigato for sharing this recipe!
Ohayogozaimasu!
Thank you very much:). Yes, please try it! White miso is good for a lot of kinds of fish, I hope you’ll enjoy it!! You’re welcome and thank you for watching as always! Arigato :D
No way I will ever make it, but looks awesome, I'm sure it's tasty
Thank you very much! I'm sure you can make it.
@@kyodokan.japanese.cuisine I have absolutely no idea what the ingredients are haha I live in UK, and we have no Japanese shop here, so getting hold of all the stuff you used would be amajor logistical operation, so for that reason it's very unlikely
Thank you for commenting back, it's very kind
Your knife skill is perfect
can I ask if I dont have saikyo miso can I use the miso that using for make Miso soup ?
I just have marukome miso xDD
Hope you make more video about Miso menu xDD
Thank you very much! Yes, you can use marukome miso. I recommend to add 5 grams of sugar in the sauce! Yes, I’ll make more videos about miso menu:)
That looks so delicious. I have miso, and you have motivated me to try and make this.
Thank you very much. I'm very glad to your comment😁 I hope you'll enjoy it!
Thank you for writing it out! When I first heard of this dish, I thought it was 最高 and thought it was just very popular 😂
Very cool!!! 👑 🐟 Is this an indoor-barbecue??
Yes, is it indoor😂. Outside is a bit noisy💦 Thank you very much😁 Have a good day!!
Dearest Ryusei!! If this is a gadget Peti can purchase, please do share the details ❣️❣️❣️❣️
I bought this! I’m not sure you can purchase or not😅 I hope you’ll get it!
www.amazon.co.jp/%E3%82%B3%E3%83%BC%E3%83%8A%E3%83%B3-%E3%82%AA%E3%83%AA%E3%82%B8%E3%83%8A%E3%83%AB-%E3%83%9F%E3%83%8B%E3%82%B0%E3%83%AA%E3%83%AB-%E3%83%95%E3%82%BF%E4%BB%98-%E7%9B%B4%E5%BE%8430X%E9%AB%98%E3%81%9540cm/dp/B07Q5W79TD
✔️❣️Will now have to disconnect the fire alarm… 😄
Oh😅 I hope you'll find it!
Looks really tasty!
Thank you for watching and your comment!! Arigato!
Perfection
Thank you for watching and your comment!!
I really enjoy your channel and recipes. Please continue ! It is really appreciated. I understand that grilling this way may be a very good practice, however can you indicate me another correct way of cooking this recipe ? ありがと ございます
I’m very happy you enjoyed my video! Yes, I’ll continue!! You’re welcome and I hope you’ll enjoy it😁 どういたしまして！
@@kyodokan.japanese.cuisine Thank you for your answer. Can I broil it in the oven ?
@@micheljodoin531 Yes, you can broil it in the oven!! But, miso salmon burns easily, I recommend to grill it over low heat.
@@kyodokan.japanese.cuisine わかりました。ご回答いただきありがとうございます。
Thank you for this recipe. It looks so good! When salmon is on sale, my wife and I marinate salmon and broil it with a recipe from J. Kenji Lopez-Alt called "5-Minute Miso Glazed Salmon". I recommend it! 😉
Thank you for teaching me!! I'll watch it😁
man this is bueautiful, the raddish flowers are just for decoration, or you can eat them as well?
Thank you! No, we can eat it, its pickles:)
Do you have to marinade the salmon with miso paste for 48 hrs Are salmon caught wild or are they farmed in Japan.You are very nimble with your hands,the radishes are beautiful!!
Yes, the flavor of this miso paste is not thick, so it takes 48 hours. And this salmon was caught wild! Thank you very much😁! When I was a student, this radish was exam!
@@kyodokan.japanese.cuisine I will give you A++ in exam 😁👍
@@Ieatlikeabird-mh7tz Thank you very much😆!! I hope you’ll have a nice weekend!
Lools delicious
Thank you for watching and your comment!
the plating looks like 2 seahorses next to some sea anemone
I've never thought, but I agree with you. They are really similar to seahorses.
I have to say that using charcoal indoors without proper venting is dangerous because of the carbon monoxide. I'm sure it makes the flavor great but I don't recommend it...
Thank you for advice! Yes, it's dangerous. But, I use it so carefully. I really appriciate your kindness.