Thank you for watching the video! The oven is a Panasonic Built-in Convection/Microwave Oven for Home Use, Model No. NE-DB801. Above it is a Panasonic IH Cooking Stove for Home Use, Model No. KZ-V773S. I'm not sure if the same models are still available, but I hope this helps! 😊

Hello! Thank you for watching the video! I usually use rice vinegar, but any type of vinegar will work. Feel free to use what you have! I'm so happy that you're interested in mozuku-su, a traditional Japanese dish. Have a wonderful day! 😊

動画を見ていただき、ありがとうございます。そして、うれしいコメントありがとうございます！動画を作ってよかったという気持ちになりました🙏すてきな鉄瓶が見つかるといいですね✨

Hello! Thank you for watching the video! 😊 I’ve added a link to my tetsubin in the description box since I can’t post links in the comments. It’s the Shinonome Arare 1-liter model by Oigen. I hope this helps! Have a great day!

@ thank you for responding. Please keep posting more videos like this!

@ Arigato🙏

コメントありがとうございます！😊 栗久のお弁当箱やおひつをお使いなんですね。素敵です✨秋田杉の香りやご飯の美味しさを引き立てるところが、曲げわっぱの魅力ですよね😍

Hello! Thank you for your lovely idea! A dusting of matcha on top sounds wonderful-it would add a nice flavor and look so beautiful too😊 Happy New Year! Wishing you a joyful and peaceful year ahead 🙏🏻

Hello! Thank you so much for your kind comment! 😊 I’m so glad you enjoyed the video. Some kitchen utensils are quite common for us in Japan but seem unusual or unique to people overseas, so I hope to keep sharing more of them with you! Thank you for always watching and supporting my channel-it really means a lot to me 🥰 Have a wonderful day! 🌸

Hello! Thank you so much for watching my videos! 😊 I think it might work for the outside as well, but I haven’t personally tried it. In that case, you’d need to put the entire kettle in a large pot with used tea leaves and boil it, which could be quite a bit of work. Let me know if you give it a try 😅

@ thank you! I shall try and update ^^

Always happy to hear from you! A plastic rice paddle that came with your rice cooker? That’s lucky! Honestly, as long as it scoops up delicious rice, it’s doing a great job >_<

@ in fact, i have several spare paddles from the various rice cookers I’ve bought over the years. They always come with the rice paddle and a measuring cup

@@fewchr It seems brand-new rice cookers come with those extras, don’t they? My rice cooker was actually a hand-me-down from a friend who was about to throw it away, so it didn’t come with any of those extras 😂

@ she probably kept the extras for herself!

@@fewchr That’s too funny! You might be right-she probably couldn’t part with them! 😂

Thank you so much for always watching! Your kind words truly make me happy 😊🙏🏻

Thank you so much! I’m really happy you enjoy these videos 😊 Arigato!

Thank you so much for watching so many of my videos! Your kind support truly keeps me motivated 🙏🏻 Arigato!

Thank you so much for your kind words! Your support means so much to me and keeps me motivated 🙏🏻 Arigato!

Thank you so much! It’s always so nice to hear from you 😊 I hope you’re doing well ❤️

Thank you so much for your lovely comment! It makes me so happy to hear that🙏🏻 I hope you get to visit Japan again soon 😊

こんにちは！コメントありがとうございます😊 茶道の釜を使ったことがないので、使い始めに関してははっきりとお答えできないのですが、錆び取りに関しては基本的に同じような要領だと思います🍵✨

Hello! Thank you for watching the video! I’m so happy you said Ichiban! Your kind words made my day! Have a wonderful day too😊 Arigato🙏🏻

This is my lazy cooking method-just steam the veggies and you’re done! 😅

@ I love you and your lazy cooking method. Looking forward to see you soon again 💕

Thank you so much! 🙏🏻 You’re so right-health comes first! I’m really happy to be back and to see your lovely comments again 🌸 Arigato!

Thank you! 😊 Nukazuke is so special, isn’t it? I hope you get to enjoy making it again someday!

@@cookingJapan 😃🙏🌈

Wow, ‘Best Surprise of the Month’? That’s such an honor! 😂 Thank you for your kind words-I’m so happy you liked it. Wishing you more surprises this month too! 😊

​@@cookingJapanbut the honor is all mine, to still enjoy your wonderful and poetic videos. today is like Christmas Eve, just a month before. I'm glad you're better now, and I wish you good health in the future

@@Nick_frusciante Thank you so much for your lovely comment! 😊 Christmas Eve a month early-what a fun way to think about it! I truly appreciate your kind wishes and support. 🙏🏻

Yes 🙏🪷🌿

It’s so nice to hear from you again! 😊 Thank you so much for your kind words and support. I truly appreciate it. Wishing you continued good health and happiness as well! 🙏🏻

@cookingJapan 💜

Hello! Thank you for watching my video 🙏🏻 I hope this video can be helpful as a substitute for your instructions. Enjoy your tetsubin! 😊

안녕하세요! 댓글 감사합니다. 예전부터 제 영상을 봐주셨다니 정말 감사해요. Google 자동 번역을 사용해서 제공하고 있었지만, 앞으로도 가능한 한 대응하도록 하겠습니다! 현재 자막이 없는 영상도 아래 설정으로 보실 수 있습니다: 영상을 재생하세요. 화면 오른쪽 아래의 설정 아이콘(⚙️)을 클릭하세요. "자막/CC"를 선택하세요. "자동 번역"을 클릭하세요. 언어 목록에서 "한국어"를 선택하세요. 도움이 되었으면 좋겠습니다. 감사합니다! 😊

Hello again! 😊 Thank you so much for your lovely comment and for always sharing great ideas. I’m really happy to hear you like the natural materials I use in my kitchen. Your suggestion about showing more of my tools and containers sounds interesting, and I’ll definitely keep it in mind! I’ve been taking a short break😅, but I’m planning to upload a new video this week. Warm regards to you in Lithuania 💕 Have a lovely day🌿

That's wonderful! Having 4 different sizes sounds so useful! Thank you for watching my video😊

@@cookingJapan I make a small batch of pesto using the Suribachi!

@ That sounds delicious! Using the suribachi for pesto is such a great idea 😊

Hello! It’s so nice to hear from you again! I’m glad you enjoy watching my videos🙏🏻🙏🏻🙏🏻 Arigato! Have a wonderful day! 🌿💕

Thank you for watching the video and for your comment! 😊 Besides bagels, I also have recipes for matcha roll cake and dorayaki made with rice flour. Please take a look at the 'Japanese Sweets & Bread' playlist. Hope you enjoy them!

Hello! Thank you for watching the video! 😊 Unfortunately, I'm not too sure about that (sorry about that!). But if you watch directly on KZbin, you can turn on the English subtitles in the settings. I'm so glad you liked my video! I have a few more videos about tetsubin, so I hope you enjoy those too. Have a wonderful day ❤️

Hello! It’s been a while 😊💕 Thank you so much for your kind message! I had to take a little break because my arm hasn’t been feeling well, but I’m really looking forward to making more videos soon. Your support means a lot to me! Have a great day 😊 Arigato 🙏🏻

@@cookingJapan YAAAY! good news.:) i hope your arm get better soon. You too have a greta day. Arigatou gozaimasu

@@sulecanberk7608 Thank you! 😊 Arigatou gozaimasu for your kind words 🙏🏻

Thank you so much! 😊 I’m really glad you enjoyed the video! 🙏🏻 Arigato!

Thank you so much 🙏🏻 I’m glad you loved it! 😂

Hello! The idea of using TVP instead of soybeans to create miso flavor directly is something I can’t quite imagine-it’s such a brilliant idea! 😊 After making the TVP, maybe mixing it with white miso could work well to enhance the flavor. TVP is not very common in Japan, and I don’t have much knowledge about it myself, so I’m sorry I can’t give you a better answer. In Japan, when we talk about plant-based proteins, we usually think of things like beans, natto, tofu, atsuage (fried tofu), and yuba (tofu skin). I eat those foods regularly, too.😊

@@cookingJapan Thanks :-) Other idea, even more direct, would be innoculate the sterilized soy TVP (small size) with aspergillus oryzae, let if grow just like in koji rice, so this would ensure to get a very proteic final dish. If you don't mind, I would like to ask your email adress. I want to send you a video about a super tofu I created.

@@elietedarce1266 Thank you for sharing your interesting idea! 😊 It sounds like a fascinating approach. As for your request, I prefer to keep all communication open through the KZbin comments section, so I won’t be sharing my email address. But feel free to share your thoughts or ideas here! 😊

Hello! Thank you for watching the video. In Japan, some people keep using their nukadoko for decades, and with proper care, you can keep it going for a long time. As you use it, the amount of rice bran will decrease, so you’ll need to add fresh rice bran to maintain it. In my case, when the amount of nuka gets down to about half of the container, I add more rice bran and continue to take care of it. For reference, there’s a video in the description about how to maintain your nukadoko every three months (How to Maintain Your Nukadoko Every Three Months). But if you notice that the pickles don’t taste good anymore, or the nukadoko doesn’t seem to be working well, it’s okay to throw it out and start fresh. You don’t have to stick with the same one for years! I’ve made plenty of mistakes myself 😅

Hello! Generally, the length of the surikogi is about three times the height of the suribachi for easy use. For reference, my suribachi is about 7 cm tall, and my surikogi is around 21 cm long. I hope this helps! 😊

コメントありがとうございます😊 硬水を捨てずに再利用することは可能かもしれませんが、あまりおすすめしません。特に最初の1回目は、20分ほど硬水を沸騰させると、硬水に含まれるカルシウムやマグネシウムの結晶がジャラジャラと出てくると思います。2回目、3回目になると徐々にその量は減りますが、沸騰している時間が長いため、この工程では硬水を捨てた方が良いと思います。また、布などで濾さないと、そのまま飲める状態にはならないので、注意してくださいね。

@@cookingJapan 返信ありがとうございます☺️再利用というのは、飲料するという意味ではなくて、3回の沸騰に同じ硬水を使うという意味なのですが、それも良くないですか？白膜つくる効果が薄れるとか？

最近の円安でエビアンなんかも高いので･･･

@@ichi5856 おはようございます。再利用はそういうことだったんですね😅 同じ硬水を3回の沸騰に使うことも可能かもしれませんが、結晶化されたカルシウムやマグネシウムが鉄瓶の内側に白膜を作る効果があるかどうか、実際に試したことはないので確実なことは言えませんが、ダメもとで試してみる価値はあるかもしれませんね😊

Thank you so much! I'm really glad you enjoy my videos 😊 I’ll definitely keep your suggestion in mind and try to share more simple fermented recipes in the future. Thanks again for your support!

Hello! Thank you so much for watching the video! ❤️ You can store your nukadoko in the freezer for up to 6 months. When you're ready to use it, just thaw it at room temperature and it should be good to go. However, as you were concerned, the probiotics do decrease after freezing. So, I recommend mixing it with vegetables at room temperature for 2-3 days after thawing. For long trips, freezing is a good option. Store the nukadoko in a freezer-safe bag (I haven’t frozen the whole container before, but if you seal the surface of the nukadoko tightly with plastic wrap and make sure no air gets in, freezing it with the container might work). For shorter trips, like around a week, you can tightly seal the surface of the nukadoko with plastic wrap, cover the container, and store it in the fridge (ideally in the chiller section), and that should be fine. I didn't go into detail about freezing in the video, so maybe I should make a new one! Thanks again for your comment 😊

@@cookingJapan thank you so much for your reply😊. And yes, it would be very helpful if you can make a video on this. I think everyone will eventually encounter this problem.

@@Takochan29 Thank you so much for the hint! 😊 I’m really happy to hear that you think a video on this would be helpful. Thanks again for your suggestion!

@@cookingJapan Hello there , have you ever tried fermenting protein based food like tofu in your nukadoko?? I tried hard tofu once and it turned out cheese like, which was tasty, but another time when I tried it, the nukadoko grew moldy..... I am not sure if it is because I didn't stir the rice bran enough, or does protein based food isn't right for nukadoko? But some people put bonito flakes in their nukadoko to add more unami flavor , so protein based food should be ok technically speaking right?? And do you know if it is ok to ferment cooked vegetables like steamed root beet??

@@Takochan29 Hello! Tofu nukazuke is actually quite popular in Japan too. It really does turn out like cheese, doesn’t it? 😊 When making tofu nukazuke, it’s important to drain the water thoroughly and wrap the tofu in a thin cloth like cheesecloth before putting it in the nukadoko. As you mentioned, too much moisture can cause mold, so you’ll need to be extra careful and mix the nukadoko about three times a day when fermenting tofu. I also add bonito flakes to my nukadoko sometimes, and that’s totally fine! As for steamed vegetables, generally they’re not used in nukadoko. Maybe try adding raw beets instead? I actually talk about using beets in my video “Japanese Pickles Made from Watermelon Rind (Nukaduke Style Recipe)”-feel free to check it out! Just a tip: it’s a good idea to use a separate nukadoko for beets... because of the color! (Haha) 😄

Thank you so much for trying the recipe! 😊 I’m happy to hear that you enjoyed it! Using dried yuzu zest sounds wonderful-what a great idea! Have a great day! 🙏🏻✨

Hello! Thank you so much for your kind words 😊 I'm really happy you liked the idea ❤️ Have a wonderful day!

Hello! Thank you so much for your comment 😊 I’m glad you and your sister enjoyed the recipe! Yeah, the view count on this video (or my KZbin videos in general) is pretty low 😭. I wonder if I’m doing something wrong with the settings? I’d love to know too 😅. But thank you so much for finding this video anyway! I’ve been taking a break from making videos recently, but I’m thinking about what kind of content to create next. Your comment really made my day. Thank you again ❤️

Hello! Thank you for your question. Yes, I mix all 100 grams of ground sesame seeds into 300 milliliters of mentsuyu for this recipe, but you can adjust the amount to your taste as well. I hope you enjoy making it 😊

Hello! Thank you for watching the video! I’m glad you found the tip interesting 😊 Yes, it’s surprising what a simple eraser can do! Have a great day! Arigato✨

Thank you! 😊💕 If your enamel-coated cast iron pot is white, I understand why you’d be concerned about scratches. I hope you’ll give the eraser a try to see if it helps. I’m happy if this is useful for you. Have a great week! Arigato 😊

Thank you so much! Your kind words really encourage me 😊🙏Arigato🙌

Hello! Thank you for watching the video! I’m glad you think so 🙏🏻 Arigato 😊

Hello! Thank you so much for finding my channel and for your kind words! I’m really happy to hear that you enjoyed the videos 🙏🏻🙌 Arigato!!