Your videos are a great window into a side of Japanese culture that Westerners like myself don't usually hear about. I appreciate all the little touches, such as your discussion of the other kind of fukagawameshi at the end of this video.
I love how half the comments here are people thanking the chef for this wonderful presentation of a meal and the other half are people arguing about the ethics of eating meat and vegetables. Eat what you want, you guys. That's nobody's business but yours.
I've never worked with fresh clams before! I think they would be hard to find where I live. This looks so delicious. Thank you! You are such wonderful teachers!
Just made this today - it was delicious! I didn't add mirin, sake, or carrots, but instead included nappa, enoki mushrooms & razor clams. Thank you for the recipe :)!
This meal looks delicious, I will definitely make it! I love the technique used to clean the clams and allowing them to release the sand within. Thank you very much! Looking forward to the next one, it looked like chicken karaage.. :) :)
How unfortunate that I grew up without a grandma. I always wonder how it feels like to eat the food that grandma especially made for me. Chef, you and your food really touched my heart. I wish I had a grandma like you :) I can feel your love and passion for food. Now I'm hungry. Hahaha :D
You know what makes me happy -even though that might sound weird- as soon as you mention a special japanese ingredient, you still tell us the translation. Like with aburage -sorry if I misspelled it!- which makes it at least easier for me to keep the name in my head when I go shopping in special asian stores. I'm so in love with your videos. Thank you so much. You even widened my interest in Japanese culture!
I'm gonna try this one soon! Clams are very good here in Spain where I live, this is a perfect different way to make them. Thank you again chef, love you!
Love her and Francis. Just watching the videos relaxes me after a stressful day at work, even if I don't cook the dishes(which I do frequently). :) I am even going to learn Japanese, as a fan of CWD!
I've never had clams before, so I don't know how'd this taste, but it looks really good and super simple. Once I find out if I actually like clams, I'll definitely try this!
Excellent recipe, hope to try it soon, I know it's fantastic tasting! The razor clam season has just started here, when in season the price goes down a bit!
I was reading about this recipe in a cookbook recently. I'm going to give it a try. I'm not sure I can get those clams even at the Japanese market here. Would any small clam work?
Chef, I was taught that miso paste is supposed to be put last because they loose flavor when it's boiled? Is it because you use clam-based dashi that it's ok to put miso before other ingredients?
Chef is so kawaii :3 I havent cooked any of her dishes but watching her show off some techniques (like in this video) is always useful and fascinating :o
That is not genetic modification. That is a normal sized carrot in Japan. They are all large there because they actually let them grow as long as they are supposed to. Where as in other cultures we tend to harvest them much earlier to maximize profits.
Dear Chef, it is such a lovely recipe! I like eating clams very much! :) Do you also have a recipe of Japanese steamed egg with clams? I like the silky steamed egg in some Japanese restaurants and wonder if we can do the same at home. Thanks a lot!
doesn't boiling up the miso paste in the soup kill off the bacteria that give it flavor? some videos Ive seen add the miso paste after they turn off the flame or before they serve it while it's still warm
Coolest trick ever for getting the clams to release the sand! Cannot wait to try this! Thank you chef!
qSSAASFFHMM ÑÑÑxqqr uop ADN quo quo quo ñmqxa
qSSAASFFHMM ÑÑÑxqqr uop ADN quo quo quo ñmqxa
Somen noodles might fit this recipe but "meshi" means rice in Japanese :) You can skip the aburaage, deep fried tofu if it's not available.
"did you see that?" :o so cute~
NightmareRequiemWolf then they get boiled alive 😈
Your videos are a great window into a side of Japanese culture that Westerners like myself don't usually hear about. I appreciate all the little touches, such as your discussion of the other kind of fukagawameshi at the end of this video.
I love how half the comments here are people thanking the chef for this wonderful presentation of a meal and the other half are people arguing about the ethics of eating meat and vegetables.
Eat what you want, you guys. That's nobody's business but yours.
That was the coolest trick I’ve seen on a cooking show! Learned something new! Love ya!
My mouth was salivating so much when she was filling the bowl with the soup. This will be one of the recipes for which I'll be buying the ingredients.
The whole point of this recipe is to enjoy the delicious clam dashi stock but you may try shrimp or other seafood if you don't like the clams :)
You can use canned clams with dashi stock powder but fresh clams are more delicious :)
I followed your recipe today~ they are so so so delicious!! Thanks for teaching us how to remove the sands from the clams !
I've never worked with fresh clams before! I think they would be hard to find where I live. This looks so delicious. Thank you! You are such wonderful teachers!
It is so cool how the clams recoiled!!
Those are beautiful clams, great recipe Chef! Thank you!
Cook really shows her skills here! I love watching these videos!
Very simple and healthy dish. Will try to cook this for supper.
when chef removed the cover from the tray and the clams withdrew like that, that was surprisingly cute.
I love clams and I will make this dish as soon as I buy some on my next trip to the fish market!
Sounds great! Hope you enjoy it!😋👌
Just made this today - it was delicious! I didn't add mirin, sake, or carrots, but instead included nappa, enoki mushrooms & razor clams. Thank you for the recipe :)!
What a delicious looking recipe and such careful preparation. You are a true artist in the kitchen chef. I love all your videos.
This meal looks delicious, I will definitely make it! I love the technique used to clean the clams and allowing them to release the sand within. Thank you very much! Looking forward to the next one, it looked like chicken karaage.. :) :)
This dish looks simply fantastic. :)
How unfortunate that I grew up without a grandma. I always wonder how it feels like to eat the food that grandma especially made for me. Chef, you and your food really touched my heart. I wish I had a grandma like you :) I can feel your love and passion for food. Now I'm hungry. Hahaha :D
I love the voice of Francis. Makes my day with the script.
This may be one of the best episodes ever.
Wow, this looks really good! Just got some miso and it's a good time to try making this! Thanks, chef!
So cooool the clams doing their clam stuff!!!!
The timing of adding miso depends on the dish :) Fukagawameshi is a dish where the ingredients are simmered in the miso broth.
Wow, this is the first time I saw clams behave that way! Been eating them all my life and I just learned something new about them, superb!
Chef & Francis much love, you're both amazing.
地元の料理が出てくるのはなんだか嬉しいですね。
確かに２種類あります。小学校の頃給食に出てきたのは炊き込みタイプでした。
シェフのレシピ今度真似してしみます。
You know what makes me happy -even though that might sound weird- as soon as you mention a special japanese ingredient, you still tell us the translation. Like with aburage -sorry if I misspelled it!- which makes it at least easier for me to keep the name in my head when I go shopping in special asian stores. I'm so in love with your videos. Thank you so much. You even widened my interest in Japanese culture!
Very detail and complete thank u
OMG this looks heavenly!!!
wow, what a great looking dish
Looks delicious! I've never had clams before so this would be a good first to try
I'm gonna try this one soon! Clams are very good here in Spain where I live, this is a perfect different way to make them. Thank you again chef, love you!
You have a special place in my heart. Thank you 💗
This looks delicious. I love clams. Looking forward to the next episode!
深川めし 甘いのが苦手な方は砂糖を省くこともできますよ(^^) 作って頂き感謝です♪
Fresh clams! Ok now i need to try that sand spitting thing. Thats awesome
I should never watch these videos on an empty stomach.
Thanks for the upload and looking forward to the next vid
This looks SOOOO good! I'm pregnant and I can see myself devouring this dish. Yum!
Love her and Francis. Just watching the videos relaxes me after a stressful day at work, even if I don't cook the dishes(which I do frequently). :) I am even going to learn Japanese, as a fan of CWD!
Those clams look beautiful, Chef!
looks so good! I like the bowl too
That bowl looked sooo good!
This looks super delicious. Yum yum
Any small clam will work for the fukagawameshi :)
少し褒めすぎで照れますが嬉しかったです^^; 次はシンプルな唐揚げです♪
Sake and mirin have become staples in my kitchen because of this channel O.O ❤
Yum! Do you eat the meals together after you're done cooking?
Bet this would be good with other seafood. Chef, would this be good with shrimp or other seafood for someone who does not like clams?
I always get so excited when Chef uploads a new video!!
seguro que está delicioso. Lo haré pronto, creo es facil. Saludos
"Did you see that?" Haha I love you Francis!
One of my favorite ways to eat clams. Thank you chef.
You guys are awesome! I watch you ALL OF THE TIME :)
Turned out so good!! Thank you :)
Those clams SPOOKED me! I never saw a clams' tongue go back in it's shell THAT fast!
I've never had clams before, so I don't know how'd this taste, but it looks really good and super simple. Once I find out if I actually like clams, I'll definitely try this!
Looks yummi! o: but i dont really like clams o.o but can i use chicken instead
CWDさんお久しぶりです^^チャンネルのタグが変わってイメージチェンジですね☆
とっても素敵です☆フランシス本当にかわいくて大好きです！！シェフの手際のよさにはいつも感動です☆ナレーションの方の安定した話し方もGoodです☆おいしそうです！
clams got tricked
Indeed
Chef pulled her most devious lick yet
Wow that looks good.
.Hey Chef where can I get one of those portable water jugs?
Thank you.
Amazing That Looks So Yummy
The vegetables in Japan look really beautiful
Chef, appreciated the history of this dish as well. How about some more local dishes that are favorites in Japan?
I'm just replaying 0:55 over and over again, it's sooo cool! :D
ありがとうございます。
簡単そうですね。
関西（京都）人としては、途中昆布だしでも足したいところですが、
水から茹でることで、アサリの出汁を取るということでしょうかね。
他のお料理にも応用できそうです。
ぜひ試してみます！
Excellent recipe, hope to try it soon, I know it's fantastic tasting! The razor clam season has just started here, when in season the price goes down a bit!
芋煮や深川めしなど関西ではあまりなじみが無いので勉強になります。いつもありがとうございます。
so delicious but which ingredients to make Fukagawameshi
I would never try some of these recipes (because I don't like most of the ingredients), but this is so fun to watch!!!!!! Congratulations! Great show!
chef ~ what other types of clams do u recommend? asari clams, are they similar to the pipi ones? arigatou !!
the sound of clams being scrubbed is very relaxing
I was reading about this recipe in a cookbook recently. I'm going to give it a try. I'm not sure I can get those clams even at the Japanese market here. Would any small clam work?
Thank you chef - this is one of my favourite recipes now I am happy to know how to make it properly.
Chef, I was taught that miso paste is supposed to be put last because they loose flavor when it's boiled? Is it because you use clam-based dashi that it's ok to put miso before other ingredients?
Chef is so kawaii :3
I havent cooked any of her dishes but watching her show off some techniques (like in this video) is always useful and fascinating :o
Wow! It looks so good!
That is not genetic modification.
That is a normal sized carrot in Japan.
They are all large there because they actually let them grow as long as they are supposed to.
Where as in other cultures we tend to harvest them much earlier to maximize profits.
never known how to cook clams way u make! must make it soon , arigato friend! : )
omg francis is so adorable when he says "Did you see that?" cutest dog ever!!!!
I never even knew clams would do that! That's awesome thank you for sharing with us :)
It look gorgeous when its finished! Watching this in 1080p makes me want to lick my screen lol
I'm from Maine and we make really good clam chowder, but this clam soup looks just as delicious!
I love the japanese history and locations associated with a dish, it's very nice to hear at the end a little bit of culture. ^.^
"did you see them?" gosh what a cuuutie
Dear Chef, it is such a lovely recipe! I like eating clams very much! :)
Do you also have a recipe of Japanese steamed egg with clams? I like the silky steamed egg in some Japanese restaurants and wonder if we can do the same at home. Thanks a lot!
I thought it was fascinating too. I went back and rewatched that part several times.
I want to make this for my mom she would love it
Beautiful bowl, so wabi sabi!
こんにちは、奥様。
「深川めし」って、初めて知りました。
関東のお料理なんですね。こちら（京都）では、全く馴染みがありません。
子供の頃、母の作ったみそ汁をご飯にかけて食べてましたが、
似たようなものでしょうか。
相当、お手間かけられているようなので、
美味しく出来上がると思います。
炊き込みご飯にするのも、おいしそうですね。
I'd totally make a windchime out of those shells. Polish them up a bit and it's like rinsing clams all day!
doesn't boiling up the miso paste in the soup kill off the bacteria that give it flavor? some videos Ive seen add the miso paste after they turn off the flame or before they serve it while it's still warm
this is my favorite recipe so far !!!
That looks delicious!
シェフは、あなたが今まで最高の料理人である、私はあなたのショーを見るのが大好き。
I heard heating miso at a high heat will release a weird taste from it because it is a fermented product, in this dish will it be a case? :)
I love the way Francis says "Did you see that?" at 0:57 . That coupled with the clams' "tongues" moving made be laugh involuntarily ! :D