Your true gift is, no not your ability to cook although that is fantastic, is your character, your ability to put a smile on my face the whole time I’m watching your videos while fully understanding what you teach and to never think duplicating the meal is above my ability (even though it may well be). You don’t try to be standup comedian, you don’t try to be a cursing better-than-all-of-you chef (although I think you have a right to claim that), and you don’t dumb down any explanation as if your audience are children or idiots. That is a gift to be admired. Thank you.
Oh my. I’m just so humbled and grateful for such amazing sentiments. Thank you so much. I try my best and I only hope that people find my content useful. This is very inspiring feedback. Thank you again 😃
Miso soup is one of my go-to low-energy meals because of how simple it really is to put together. I also love how miso paste lasts so, so long if kept in the fridge and uncontaminated (clean spoons only!). Love the extra ideas for incorporating more miso into my cooking!
This has to be one of your best videos ever. I love the longer format, and the artisnal and educational angles too. So entertaining! Thank you for schooling me on Miso!
Hey Marion, 😊thank you so much for the wonderful video. I actually have been using miso for for a long time and I was hoping to be able to integrate it in more than just miso soup and stirfry, so your chicken 🐓 idea is absolutely wonderful! It’s interesting, how you guys actually call aged miso “aged” since I know it in Japanese, English, German and Greek as red miso. It is packaged and referred to as red miso, in all the reference material I have used up till now and all the varieties I can buy in Germany and have seen in Japan. This of course is referring to the deeper colour it gets through the longer fermentation . But I think referring to it as aged , gives you a better idea what it is that you have in front of you and makes more sense for people who don’t know that red miso is not just a different colour but in fermentation time .I am excited to try your recipe with some of my favourite miso paste. Also, I haven’t had a chance to see if maybe I missed a video of yours on furikake. Im sure you would love all the varietions you can get on that. I mention it because you said that you don’t really eat the kombu. It is true that it does not traditionally or taste wise, go into miso soup. but it is edible in and of itself. It is to tough and intense to be eaten as a sheet, the way it comes, but if you cut it into small strips after making dashi and put it with the also used Bonita flakes from the soup, and some seasonings (maybe a bit of sesame, soy sauce and mirin) in a pan, and stir it over low heat until everything is combined and dry, You can use it as a topping for rice , put it into sandwiches, put it into other kinds of soup on top of salads or meat dishes. Traditionally it goes on top of rice in Japan, but my boyfriend and I love it on a variety of things , as I have just mentioned. This way, I also don’t feel bad when I make dashi ,about throwing away all those ingredients after just soaking them in the soup and I can still eat them and they’re still very tasty . ❤ Please keep making your wonderful videos even though I have been immersing myself in Asian cuisine for many years., I always learn something new from you and get great ideas for different techniques and easier ways to make them. ❤
I LOVE these in-depth deep-dives on particular ingredients or methods that you've done (like the wok video!). They're so informative and just so interesting!
I've followed your channel for several years now and the production value on this episode is up there, from the colorful graphics to the great story telling. I'm off to the supermarket to get me some miso!
Thank you so much for collaborating with us and making miso with us. We are thrilled that you created beautiful recipes using our miso. Your creativity and enthusiasm brought out the best in our miso. Your support means a lot to us. Please continue to inspire us with your great contents!
Oh you’re so welcome! You all gave up your time so generously. Thank you for showing me what a beautiful ingredient miso can be when it’s made with such care and knowledge that you both have. I’m glad you liked the recipes! 😍
Very fun to see how miso is made. Thank you! You can make dashi vegetarian by substituting shiitake mushrooms for the bonito flakes. This is great to refrigerate overnight so it will be ready to go the next day. You can even cheat and buy vegetarian / vegan dashi powder at the Asian grocery store. Miso soup and mandarin oranges for breakfast with green tea. Yum!
I'd love to add that you CAN eat the kombu after you've rehydrated it! It's got a great crunchy texture and is a great add-in for salads, stir fries, and whatever else you want. It does get slimy after it's been steeping so rinse it well first. I love it sliced in a vegan mapo tofu!
By now, you should know that the live bacteria in miso and other fermented foods don’t survive temperatures above 60°C. If you want to keep the bacteria alive you have to make sure the temperature of the soup is below 60°C.
Fascinating, and as a bonus I learned about FermentStation who are not far from where I live. I've made miso soup in the past and it's turned out ok, but now I'm inspired to give it another go. Thanks for another brilliant video.
Hey thanks Darryl! I’m so glad you found this episode useful. And yes please do check out fermentStation. Oh my goodness the flavour of their miso is just incredible! Good luck making your own miso soup from scratch! Hope you love it 😃
Perfect Timing. Thank you. I picked up some organic white miso paste this week for a dish I am making this weekend. Now I have ideas on using the rest of the jar. Great video. Love the in-depth exploration of a single ingredient. Again, thanks💜
I absolutely adore you and your cooking. What a great episode. I will use miso more now. Can’t wait to try the chicken dish and carmel sauce. Thank you. America loves you!
This is by far my favourite of all your videos. ❤ So educational & open the doors to teach us the multiple ways of cooking miso. Please make more videos like this. Going out of your kitchen more often. My other fav. food blogger is Liziqi. Her videos are just like this miso video of yours. She became the biggest star in China & millions of fans worldwide, & has 8m to 12m views for each of her video. She is so successful but sadly she stopped making videos, she retired, she is only in her 30's!
In the Indian culture our ancient books refer to 6 different flavors. All six flavors should be present in a feast. Sweet, sour, salty bitter, spicy, savory I think that is the umami. I remember studying about it in my school days. We use hand mixing to ferment Dosa batter. 🙂
you can start your miso umami-luv journey slower by adding miso to your favorite dishes veggies n sauces.... maybe start simple with pasta n use a heaping teaspoon to warm pasta water mix till completely incorporated no lumps as it's cooling add desired butter n olive oil taste n add other seasonings if you choose.... then a small amount of freshly grated cheese building thickness with only those ingredients n I'd add the pasta to the bowl you just made the miso sauce sooo all that delicious sauce selfishly stays with ya or do what I do n lick the bowl.... unless it's an occasion where platting is super important or you're hosting with guests in mind.... I get excited about these kinda things!!! you could also make a dashi ahead of time add miso instead of only using warm water or creams.... it's waaay tastier n healthier.... you can play-around eventually ease up on salts n incorporate dashi n miso alike!!... I make a beautiful maple miso drizzle for oatmeal n it's freaking delicious!!! fermented items are similar in study to greek yogurt alive n assist some greatly past the glorious tastes!!... you got this!!... just a friendly gesture it's helpful to use quality ingredients n things will taste different, better!!... it changed my life personally n health wise!!! hope that helps n best of luck to you!!! ❤️🍅❤️
Made the creamy chicklen today and oh boi, it was incredible! Thank you Marion, this easily got on the repeat to make list. Only thing I did as extra step was marinating the chicken in cream with some spices and soy for 8 hours. And Koriander/Cilantro at the end as well. Absolutely slapped
Thank you I love miso soup and have been making it for years but ai have to say that not boiling the water here is key, the flavors get too intense. mild is the key
Thanks Marion! I've had miso in restaurants but never at home. This is exactly what I needed to get started. My local grocers carry the soup mixes and _maybe_ one shelf stable version, but I prefer to experience the 'traditional' flavors, not the Westernized commercial interpretations, so it's been daunting to know what to buy. The one shelf version at my main grocer is a big one for $12 and I didn't want to get that if it wasn't 'right'. I'm not sure I'll be able to find fresh versions without taking a drive, but at least I know that's the ultimate goal. Thanks again!
I’m so happy to read this comment! I love knowing that I’m helping and providing value where I can 🥰 Thank you for watching and coming here to leave a comment. Much appreciated
Where can I find a bottle like the one you had the mirin in? Does it have a special name, or something? The only thing close that I can find has a bung and a spout. I'm going for a certain aesthetic sometimes, and can't find what I'm looking for. 😢 (And if anyone else wants to answer that for Marion, feel free to chime in! Please!) 😂
I love that you went and got your ruler from the desk presumably LO.L I have a metal ruler In my kitchen drawer,which I can throw in the dishwasher to sanitize, Used just for this purpose and measuring pastry. Et. Cetera.
Oh Marion you had me till you stuck the metal fork into the Miso to dissolve. Please use wood like a chopstick in future. The metal element cuts thru the healthy benefits. 🌻
Yuki has so much respect for his miso, wish I could get a taste. Marion, all of these recipes look delicious, I need to go shopping in Japan town to pick some different kinds of miso, bonito flakes and seaweed. Salmon is about $40.00 per pound here, so as scrumptious as that looks, I may try the delicious chicken recipe first. Thank you for these lovely recipes, and are they in your cookbook? Thank you Marion, you're the best!👍❤️
Yuki was amazing. I learned so much. I hope you try out the chicken. And these particular recipes are not in my cookbook. But you can find them on my website 😃 marionskitchen.com
Very interesting, I like to learn about (for me) unknown ingredients, please, can you explain different types of tofu and what they are made for (soup, fried in a pan etc), thank you
Hi Marion, I love all you do! I have been admiring your gold thick pointer finger ring for some time now. Can you share where you got it from. Thanks, Sydney Australia 🇦🇺 x
i want to combine it with cooked (but not over cooked) carrots that have been cut into the right size. not too small because it would leech all the flavor into the broth and the carrot does not retain any flavor anymore. i think the mild sweetness of the carrot could be an interesting option.
That size of salmon in uk would cost around £10 for just one portion.way out of my budget,we will shave upbone peice ofcsalmon and sprinkle over top of meal
@@rachkate76 Yep, & I have kidney disease. Within 1/2 hr my feet & legs would swell to 3 times their normal size. I have Gastritis & IBS so the soy wreaks havoc on my stomach.
Are you sure just one teaspoon of miso spread throughout an entire meal would be a problem? And does fermented soy have the same effect on your gut as fresh? Not trying to doubt you, just hoping you can find a way to experience good things, at least occasionally.
@@dee_dee_placesorry to hear that- meaning you can’t supplement with potassium which brings HBP down. Unfortunately your kidneys can’t process it- it’s a vicious circle. I’m not at that point but do have HBP and am bringing it down slowly with potassium and cutting out sodium. It takes a long time.
recently? chinese cooking discovered this thousands years ago
3 місяці тому+2
Honestly, you can just buy dashi powder instead of buying kombu and unnecessary items and it tastes just as good. That's what most of what my Japanese friends use.
@@grandmundi7107 Samjjang is not spicy. I think you're thinking of gochujang, which is spicy. In a sense, miso and Samjjang are both fermented beanpastes.
Have you tried the simple white miso, or always the stronger ages ones? And have you tried it mixed into like a stir fry versus a basic soup? For comparison, I couldn't stand to eat a teaspoon of oyster sauce or fish sauce alone, but mixed into a dish with lots of other flavors they're awesome umami bombs.
Your true gift is, no not your ability to cook although that is fantastic, is your character, your ability to put a smile on my face the whole time I’m watching your videos while fully understanding what you teach and to never think duplicating the meal is above my ability (even though it may well be). You don’t try to be standup comedian, you don’t try to be a cursing better-than-all-of-you chef (although I think you have a right to claim that), and you don’t dumb down any explanation as if your audience are children or idiots. That is a gift to be admired. Thank you.
+100 on the sentiments
Oh my. I’m just so humbled and grateful for such amazing sentiments. Thank you so much. I try my best and I only hope that people find my content useful. This is very inspiring feedback. Thank you again 😃
@@Marionskitchen 🙏💖
❤️🥟❤️
Beautiful comment. It's true and enjoy watching food content while learning about it.
This is life-changing. Thank you so much for making this video.
So interesting video. Thanks 😊
Fascinating thank you Marion.😊
Love all the info! Subscribed.
Miso soup is one of my go-to low-energy meals because of how simple it really is to put together. I also love how miso paste lasts so, so long if kept in the fridge and uncontaminated (clean spoons only!). Love the extra ideas for incorporating more miso into my cooking!
Woow amazing!!
This was such a joy to watch. Please more videos like this. Loved meeting Yuki
I needed this video. I was losing my passion in the kitchen, but now I’m excited.
I have been trying, for months, to figure out what Miso is!!!
Cannot find it easily in my area of SC!
Thank you!!! 5:14
This has to be one of your best videos ever. I love the longer format, and the artisnal and educational angles too. So entertaining! Thank you for schooling me on Miso!
Hey Marion, 😊thank you so much for the wonderful video. I actually have been using miso for for a long time and I was hoping to be able to integrate it in more than just miso soup and stirfry, so your chicken 🐓 idea is absolutely wonderful! It’s interesting, how you guys actually call aged miso “aged” since I know it in Japanese, English, German and Greek as red miso. It is packaged and referred to as red miso, in all the reference material I have used up till now and all the varieties I can buy in Germany and have seen in Japan. This of course is referring to the deeper colour it gets through the longer fermentation . But I think referring to it as aged , gives you a better idea what it is that you have in front of you and makes more sense for people who don’t know that red miso is not just a different colour but in fermentation time .I am excited to try your recipe with some of my favourite miso paste.
Also, I haven’t had a chance to see if maybe I missed a video of yours on furikake. Im sure you would love all the varietions you can get on that. I mention it because you said that you don’t really eat the kombu. It is true that it does not traditionally or taste wise, go into miso soup. but it is edible in and of itself. It is to tough and intense to be eaten as a sheet, the way it comes, but if you cut it into small strips after making dashi and put it with the also used Bonita flakes from the soup, and some seasonings (maybe a bit of sesame, soy sauce and mirin) in a pan, and stir it over low heat until everything is combined and dry, You can use it as a topping for rice , put it into sandwiches, put it into other kinds of soup on top of salads or meat dishes. Traditionally it goes on top of rice in Japan, but my boyfriend and I love it on a variety of things , as I have just mentioned. This way, I also don’t feel bad when I make dashi ,about throwing away all those ingredients after just soaking them in the soup and I can still eat them and they’re still very tasty .
❤
Please keep making your wonderful videos even though I have been immersing myself in Asian cuisine for many years., I always learn something new from you and get great ideas for different techniques and easier ways to make them. ❤
Love this video so informative. And love asian cuisine
I LOVE these in-depth deep-dives on particular ingredients or methods that you've done (like the wok video!). They're so informative and just so interesting!
I've followed your channel for several years now and the production value on this episode is up there, from the colorful graphics to the great story telling. I'm off to the supermarket to get me some miso!
Thanks for sharing how miso is made. Love this episode.
Subscribed a minute into the video.
Love the deep dive into a specific ingredient video concept!
Thank you so much for collaborating with us and making miso with us. We are thrilled that you created beautiful recipes using our miso.
Your creativity and enthusiasm brought out the best in our miso. Your support means a lot to us.
Please continue to inspire us with your great contents!
Oh you’re so welcome! You all gave up your time so generously. Thank you for showing me what a beautiful ingredient miso can be when it’s made with such care and knowledge that you both have. I’m glad you liked the recipes! 😍
It's great to know what things are made from, thank you for taking the time to explain the steps 👍☺️.
Indepth info on not so used and mysterious miso made easy
My mind is blown!!!!!! Loved this episode soooooooo much! Keep up the great work!
Very fun to see how miso is made. Thank you! You can make dashi vegetarian by substituting shiitake mushrooms for the bonito flakes. This is great to refrigerate overnight so it will be ready to go the next day. You can even cheat and buy vegetarian / vegan dashi powder at the Asian grocery store. Miso soup and mandarin oranges for breakfast with green tea. Yum!
I'd love to add that you CAN eat the kombu after you've rehydrated it! It's got a great crunchy texture and is a great add-in for salads, stir fries, and whatever else you want. It does get slimy after it's been steeping so rinse it well first. I love it sliced in a vegan mapo tofu!
By now, you should know that the live bacteria in miso and other fermented foods don’t survive temperatures above 60°C. If you want to keep the bacteria alive you have to make sure the temperature of the soup is below 60°C.
Perfect for the season!
Loved this video! So informative! More miso recipes would be great!❤
Thank you for watching!
Just made the Miso Chicken. WOW! It's amazing. Thank you,, Marion.
Fascinating, and as a bonus I learned about FermentStation who are not far from where I live. I've made miso soup in the past and it's turned out ok, but now I'm inspired to give it another go. Thanks for another brilliant video.
Hey thanks Darryl! I’m so glad you found this episode useful. And yes please do check out fermentStation. Oh my goodness the flavour of their miso is just incredible! Good luck making your own miso soup from scratch! Hope you love it 😃
Perfect Timing. Thank you. I picked up some organic white miso paste this week for a dish I am making this weekend. Now I have ideas on using the rest of the jar. Great video. Love the in-depth exploration of a single ingredient. Again, thanks💜
I use red miso as the secret ingredient (not anymore!) in my poutine gravy. Just fantastic!
Why not anymore?
@@bkm2797 If I say what my secret ingredient is, it's not anymore 😁
JacquesWarren,
Lol, sorry didn't put two and two together, but now that you clarified, it's understood!😉
@@JacquesWarren🥰 thank you for sharing. You're so funny.
Miso is great for so many reasons!
I absolutely adore you and your cooking. What a great episode. I will use miso more now. Can’t wait to try the chicken dish and carmel sauce. Thank you. America loves you!
Finally some purpose to my forgotten bag of miso on my frigde door 😊 i love watching you and your video ❤
I so want to try the miso tomato chicken. Salivating.
Wow Marion thank you for always sharing the best recipes the best sauces the best foods
I didn’t see this until today - I love this video!! I make miso so much at home for an easy breakfast. (USA here, Minnesota)
This is by far my favourite of all your videos. ❤
So educational & open the doors to teach us the multiple ways of cooking miso.
Please make more videos like this. Going out of your kitchen more often.
My other fav. food blogger is Liziqi. Her videos are just like this miso video of yours. She became the biggest star in China & millions of fans worldwide, & has 8m to 12m views for each of her video. She is so successful but sadly she stopped making videos, she retired, she is only in her 30's!
Thankyou Marion I tried the miso chicken used sour cream , came out fab .. so flavourful 🇮🇪
Miso dessert 😮 completely something new to me! Awesome 😊
Beautiful and lovely!❤
In the Indian culture our ancient books refer to 6 different flavors. All six flavors should be present in a feast. Sweet, sour, salty bitter, spicy, savory I think that is the umami. I remember studying about it in my school days. We use hand mixing to ferment Dosa batter. 🙂
Watched this yesterday made the creamy chicken today. My taste buds have exploded. Thank you!!!!!
Fantastic!
Babe this is top notch viewing....you're a natural....love love love! More more more pleeeeeze X
This was awesome!!!!!
Love your programmes, I never eat salmon, because the farmed salmon is so bad for the environment!
just as i was thinking what to do with a whole tub of miso sitting in the fridge, you posted this video 💗💗💗
Thnaks for this video I have thrown out of jars of miso since I had no idea what else I can cook with it .
you can start your miso umami-luv journey slower by adding miso to your favorite dishes veggies n sauces.... maybe start simple with pasta n use a heaping teaspoon to warm pasta water mix till completely incorporated no lumps as it's cooling add desired butter n olive oil taste n add other seasonings if you choose.... then a small amount of freshly grated cheese building thickness with only those ingredients n I'd add the pasta to the bowl you just made the miso sauce sooo all that delicious sauce selfishly stays with ya or do what I do n lick the bowl.... unless it's an occasion where platting is super important or you're hosting with guests in mind.... I get excited about these kinda things!!! you could also make a dashi ahead of time add miso instead of only using warm water or creams.... it's waaay tastier n healthier.... you can play-around eventually ease up on salts n incorporate dashi n miso alike!!... I make a beautiful maple miso drizzle for oatmeal n it's freaking delicious!!! fermented items are similar in study to greek yogurt alive n assist some greatly past the glorious tastes!!... you got this!!... just a friendly gesture it's helpful to use quality ingredients n things will taste different, better!!... it changed my life personally n health wise!!! hope that helps n best of luck to you!!!
❤️🍅❤️
What a grat video, you are a true gift to the world. would it be possible to do a video where you would do all the different miso soup bases?
Not sure if anyone’s mentioned but “Kitchen” is misspelled in this title.
Made the creamy chicklen today and oh boi, it was incredible! Thank you Marion, this easily got on the repeat to make list. Only thing I did as extra step was marinating the chicken in cream with some spices and soy for 8 hours. And Koriander/Cilantro at the end as well. Absolutely slapped
Thank you I love miso soup and have been making it for years but ai have to say that not boiling the water here is key, the flavors get too intense. mild is the key
Thanks Marion! I've had miso in restaurants but never at home. This is exactly what I needed to get started. My local grocers carry the soup mixes and _maybe_ one shelf stable version, but I prefer to experience the 'traditional' flavors, not the Westernized commercial interpretations, so it's been daunting to know what to buy. The one shelf version at my main grocer is a big one for $12 and I didn't want to get that if it wasn't 'right'. I'm not sure I'll be able to find fresh versions without taking a drive, but at least I know that's the ultimate goal. Thanks again!
I’m so happy to read this comment! I love knowing that I’m helping and providing value where I can 🥰 Thank you for watching and coming here to leave a comment. Much appreciated
Lots of love from Cape Town ❤
Where can I find a bottle like the one you had the mirin in? Does it have a special name, or something? The only thing close that I can find has a bung and a spout. I'm going for a certain aesthetic sometimes, and can't find what I'm looking for. 😢 (And if anyone else wants to answer that for Marion, feel free to chime in! Please!) 😂
I love that you went and got your ruler from the desk presumably LO.L
I have a metal ruler In my kitchen drawer,which I can throw in the dishwasher to sanitize, Used just for this purpose and measuring pastry. Et. Cetera.
🫣 I just always need the ruler to make sure! And yes. Metal is great so it can be washed properly 👍
Gochujang in my miso soup to go with my homemade ramen noodles for breakfast, is my favorite.
Oh Marion you had me till you stuck the metal fork into the Miso to dissolve. Please use wood like a chopstick in future. The metal element cuts thru the healthy benefits. 🌻
Yuki has so much respect for his miso, wish I could get a taste.
Marion, all of these recipes look delicious, I need to go shopping in Japan town to pick some different kinds of miso, bonito flakes and seaweed. Salmon is about $40.00 per pound here, so as scrumptious as that looks, I may try the delicious chicken recipe first. Thank you for these lovely recipes, and are they in your cookbook?
Thank you Marion, you're the best!👍❤️
Yuki was amazing. I learned so much. I hope you try out the chicken. And these particular recipes are not in my cookbook. But you can find them on my website 😃 marionskitchen.com
Thank you, I will check that out!
Very interesting, I like to learn about (for me) unknown ingredients, please, can you explain different types of tofu and what they are made for (soup, fried in a pan etc), thank you
Your content is just 👄🤌🏼chef’s kiss 😘
I use it for vegan and non vegan cheese sauces. E.g. baked cauliflower, potatoes,
Sounds great! Yum!
Hi Marion, I love all you do! I have been admiring your gold thick pointer finger ring for some time now. Can you share where you got it from. Thanks, Sydney Australia 🇦🇺 x
Thank you! And actually it’s an Oura ring health tracker 😃
i want to combine it with cooked (but not over cooked) carrots that have been cut into the right size. not too small because it would leech all the flavor into the broth and the carrot does not retain any flavor anymore. i think the mild sweetness of the carrot could be an interesting option.
BTW, kombu is great for your compost or just to bury in the garden and let it break down. Your plants will love it.
What a great tip! Thank you so much!!! I would never have thought about that 😃
That size of salmon in uk would cost around £10 for just one portion.way out of my budget,we will shave upbone peice ofcsalmon and sprinkle over top of meal
I think using baking paper is better than foil so the salmon skin doesn’t stick….
Awesome Vlog mam, please show torimeshi recipe japanese and honetsukidori recipe japanese, please 🥺 please please please please
What size are your tablespoons? They look bigger than 15mls….
I use Australian tablespoons, which are 20 mls 😃
@@Marionskitchen ah, thank you, I thought it looked bigger in your hand 😀
How did you remove the hulls from the bean? That was big problem.
Where I live you can buy them with or without hulls, more or less same price.
None of my local grocery stores even know what miso is let alone have it.
Can you use coconut cream or coconut milk instead of cream if you're allergic to dairy?
I have made the chicken recipe with both coconut cream & coconut milk (either works well ) & it is delicious!
Yes you sure can! Either is fine 😃
Marion- I would love to use miso in my food but I can't eat soy products & I'm on a very low sodium diet- ugh.
Too salty for me and not good for HBP.
@@rachkate76 Yep, & I have kidney disease. Within 1/2 hr my feet & legs would swell to 3 times their normal size. I have Gastritis & IBS so the soy wreaks havoc on my stomach.
Are you sure just one teaspoon of miso spread throughout an entire meal would be a problem? And does fermented soy have the same effect on your gut as fresh? Not trying to doubt you, just hoping you can find a way to experience good things, at least occasionally.
@@dee_dee_placesorry to hear that- meaning you can’t supplement with potassium which brings HBP down.
Unfortunately your kidneys can’t process it- it’s a vicious circle.
I’m not at that point but do have HBP and am bringing it down slowly with potassium and cutting out sodium.
It takes a long time.
@@dee_dee_placewhat sort of things do you eat out of curiosity with your gastritis and IBS?
Got any tweaked recipe ideas that still have flavour?
Where do you purchase your kombu from?
Most Asian grocery stores. It's a dried good so I'm sure it's online too.
recently? chinese cooking discovered this thousands years ago
Honestly, you can just buy dashi powder instead of buying kombu and unnecessary items and it tastes just as good. That's what most of what my Japanese friends use.
If dashi has bonito flakes won't that be high in mercury? Not the same as miso then
this asian man is realy cute one...
Is miso similar to the korean samjang?
Samjang is spicy, so they are different
@@grandmundi7107 Samjjang is not spicy. I think you're thinking of gochujang, which is spicy. In a sense, miso and Samjjang are both fermented beanpastes.
Not a fan of miso. Which is weird. I love soy sauce. Hate miso. Go figure!
Have you tried the simple white miso, or always the stronger ages ones? And have you tried it mixed into like a stir fry versus a basic soup? For comparison, I couldn't stand to eat a teaspoon of oyster sauce or fish sauce alone, but mixed into a dish with lots of other flavors they're awesome umami bombs.
@@kindabluejazzI’ve had it in miso soup and thought it was foul. That alone was enough to put me off using it in cooking.
First to view🙋
just the episode i needed as a newbie miso enthusiast, thank you!!!