Thank you for starting this series! I have gotten to enjoy cooking because of your videos, they are fun and easy to follow. Is it possible to list out ingredients or alternate options for dishes that require ingredients not available readily in other countries?
Oh wow this is so helpful! Lately me and my husband have been wasting rice from making too much and not storing it properly. I think it will help us on our one good day we make four cups of rice for the rest of the week so that we can't use "no rice" as an excuse to order food lol.
It took a few tries, but thanks to these tips and your tuna mayo onigiri video, i finally managed to make some really good rice balls! I still struggle to press them evenly and make them look pretty, but they tasted good, so that's a good start.
That is true for white long-grain rice, which is most common in western households (I've also used 1:1.5 in Basmati/Jasmine rice, if rinsed first). I use 1:1 for japanese rice or other short grain rice, after rinsed!
Thank you for starting this series! I have gotten to enjoy cooking because of your videos, they are fun and easy to follow. Is it possible to list out ingredients or alternate options for dishes that require ingredients not available readily in other countries?
I grew up making rice on the stovetop, but now I have a Zojirushi pressure rice cooker. 😃
Oh wow this is so helpful! Lately me and my husband have been wasting rice from making too much and not storing it properly. I think it will help us on our one good day we make four cups of rice for the rest of the week so that we can't use "no rice" as an excuse to order food lol.
Now I feel sorry for taking the no-rice excuse option from you 🤣🤣🤣 !
@@asakusa-tokyokitchen hahaha! Trust me we have had our fun ordering dinner 🤣
Found this after asking my question. Great idea, I am going to start this for myself.
😊🎶
It took a few tries, but thanks to these tips and your tuna mayo onigiri video, i finally managed to make some really good rice balls! I still struggle to press them evenly and make them look pretty, but they tasted good, so that's a good start.
🥰👍🏻🎶
I’m excited for this series!! Yay!
I’ll try to do the series once a week 😉🎶
Great video…I am used to making rice for the week …so this makes total sense
Thank you ! Hope the video helps to make your everyday meal prep easy 🎶.
@@asakusa-tokyokitchen looking forward to the series…I am getting into Japanese cooking…for one
Very clever! We often cook and eat too much rice when we make sushi or gimbap. Now I have a solution!
😉👍🏻🎶
Sorry, for the one that is in the freezer, do i also just reheat straight in the microwave at 1 minute? Or should i thaw it first?
Straight in the microwave but longer.
I love your content 💖
Thank you 🥰🎶
Thank you for making this video. Just cause I am curious, what microwave do you have?
You mean the brand ? It’s HITACHI, Japanese brand.
@@asakusa-tokyokitchen thank you! I did mean the brand.
How do you reheat without a microwave? Any tips? Thank you ❤️
I would steam.
@@asakusa-tokyokitchen aha! Yes thank you ❤️
How can you re-heat the rice if you don't have a microwave?
I would steam.
@@asakusa-tokyokitchen Thank you.
May I know how many grams of rice is 1 serving?
I normally do 120-130g
I always thought the ratio is 1 (Rice) : 2 (Water)
That is true for white long-grain rice, which is most common in western households (I've also used 1:1.5 in Basmati/Jasmine rice, if rinsed first). I use 1:1 for japanese rice or other short grain rice, after rinsed!
@@MsRandomBadger Thank you ;)
Thank you !