Hope you like it! Yuba donburi is available at tofu restaurants, especially in areas such as Kyoto and Nikko, where the water is delicious and perfect for making tofu and yuba. But it usually contains fish stock. It's easy to make, so I sometimes play to be ”at a tofu restaurant” at home.

I do prefer without reading aloud, but still appreciate this as well - so, do what's best for you! ☺

Hmm, personally, hearing the voice does make it easier for me to remember what is being used, but it is not 100% necessary. I have never tried using a TTS, so I am not sure the work or the price, either!

Thank you for your feedback!

I’m not sure if I can and want to continue making 2 kinds of videos, or if I can continue making TTS files... I'll try it a few times and see how it goes. Thank you for your feedback. It is helpful! I'm glad you enjoy my videos. Your comments motivate me!

@@ajapaneseveganskitchench 👍 it sure is extra work, very nice of you to try TTS in the first place! ☺ You're welcome, I sincerely enjoy your videos and I have been wanting to try some of your recipes for months 😅

Hahaha, even if you've never seen it before, I’m glad if it looks delicious. Yuba seems to be starting to become popular in Western countries as an ingredient of vegan meat, but I posted this recipe because I wanted people to know about regular recipes for eating yuba as yuba.

Either you're doing it too slowly or you are not taking enough time to knead it. Knead quickly and thoroughly until it's nice and smooth.

Sorry, but I don't answer "Would you?" or "Can I instead?" kind of questions. You are always free to modify my recipe as you like. But please don't expect me to take responsibility for the result of your experiments. If there are things unclear about my recipes, I'll be happy to answer questions about them. Hope you enjoy my videos and your experiments at your own discretion.

@@ajapaneseveganskitchench I'm very sushi oriented, though about making it and roll in a "tube" of rice paper or nori as cooked salmon in a roll 😊

I guess you ignored the specification of the type of tofu. Most of the cases, failure is due to not following the recipe.

@ajapaneseveganskitchench i always use soft Tofu, i don't think that was it. Thanks though.

ありがとう！ I'm glad you enjoyed the video. Hope you enjoy the food too!

It's good for sandwiches, spring rolls, salad, etc too! Hope you enjoy!

Welcome to my kitchen! Glad you enjoy the video. The cooking device is similar to a peeler, but it actually a julienne device.

Glad to know you enjoy my channel!

☺☺☺

Yes. It's tofu made from soy protein powder, oil, starch and seasonings. I've been wanting to make it and have experimented many times, but I haven't been successful yet. Thank you for answering my question! I was wondering. JustEgg is not available in Japan, but there are similar local products. But in fact, I have never used them. I usually use yuba omelette. While those vegan egg products are very expensive, yuba is inexpensive in Japan and can be purchased at any supermarket, plus all you have to do to make yuba omelet is mix and fry, so it's as easy as making a real omelet, and it is delicious! When I make recipes, I aim to make them as easy as, or even easier than non-veg cooking. I have never tried JustEgg, I'd like to try it someday. And I'm curious about your JustEgg recipe too!

Vegan imitation crab sticks imported from Taiwan in available online, so I'd like to try them sometime soon!

@@ajapaneseveganskitchench my recipe for homemade justegg is: 3/4 cup split yellow mung beans, soaked overnight 1 cup soy milk or plant milk of choice 2 tbsp neutral oil 2 tbsp nooch 1 tsp baking powder (or omit, helps add some fluffiness) 1 tsp salt 1 to 1/2 tsp black salt 1/2 tsp turmeric (for colour) 1/4 tsp each of onion and garlic powder 1/4 tsp white pepper (optional, adds some pungency) 1/4 to 1/8 tsp MSG (optional) drain the mung beans and add all ingredients to a blender. blend until very smooth (for me this is about 60 seconds on high in a high powered blender) lasts about 5 days in the fridge, stir very well before use as the starch in the beans tends to settle to the bottom of the container.

@@ajapaneseveganskitchench interesting! one of the major western grocery stores here recently put out a vegan canned tuna that i have been meaning to try, it seems to be based on soy protein.

Thank you for your recipe! I'm excited!

Glad you like it！

Enjoy it with your favorite vegetables. Hope you like it!

Hope you enjoy！

I'm glad I could help you. Enjoy the rest of your stay！

日本語嬉しい！気に入ってもらえますように。

You can cook any vegetables in this way, so have fun with what you have on hand! Hope you enjoy!

Glad you like them!

Hope you enjoy your stay in Japan! This video will also help you. Signboards ＆ Packages to Know. Vegan Travel Info for First Time in Japan. kzbin.info/www/bejne/bpzbn55umJVmrKM

Oh! I didn't know that Weipa is available abroad! In Japan too, many people use it in stir-fries. The original is a Chinese stock paste that is popular among non-veg people in Japan, and this and another brand are the two strongest. The original (red) is a concentrated Chinese-style chicken bone + tonkotsu stock, so it's natural that it's in a paste form. The vegan version is made by mixing vegetable bouillon powder with palm oil to make it in a paste form, so some people may find it greasy. Personally, I think it's better to just sell it as a powder since there's no need to make it into a paste. However, I think they were clever in making it into a paste, taking advantage of the assumption that many consumers have that "paste-like form means concentrated umami" based on the image of the original. So I think it wouldn't sell if it was in powder form. Therefore this is the right choice from a business perspective.

Wow, some of these items are available overseas?! I thought they were only available in Japan, because in japan, most of these can be only found at Kaldi!

@@ajapaneseveganskitchench Maybe... I thought I saw them, there. Maybe they just have similar packaging? I will know this week when I go to find out!

I hope this video helps you with your shopping!

Hope you enjoy!

I personaly think that the important thing for food is to be delicious in itself and not have to resemble anything else. However, you seem to be eagerly watching my videos of ”fake foods”. There are plenty of recipes on this channel that aren't fake too, but you don't seem to be interested in them. I enjoy creating recipes as an art. And when I realized there were people who wanted recipes like this, I decided to make my art works public. Even though we have photography, we do not stop to draw. I admire the self-control of people who choose to live a vegan lifestyle despite craving the taste of animal foods, and I'm happy to be able to help them. Which would reduce the amount of unnecessary killing more: telling them to stop eating fake animal foods, or telling non-veg people that they can eat the same things even if they go veggie? I call people who try to control and manipulate a particular person they like through the Internet "Internet narcissists." And this behavior is usually driven by jealousy or feelings of inferiority. They are people whose narcissism is not satisfied in the real life and who seek narcissistic supply on the internet. You are always free to eat what you like and no one is forcing you to eat fake foods. No one is forcing you to watch fake food recipe videos either. It is your choice to have watched this video. Other people have their own ideas, and even if you don't like them, you have no right to tell them what to do and what not to do. And I'm not interested in what you permit or prohibit. I find it kind of cute that people like you think they have power over what they permit or prohibit. If you are enjoying vegan life, stop meddling in the way other people live their lives. That's what jealous and frustrated people do. Have you heard of the term ”infantile omnipotence”? I recommend you check it out. You'll find the information you need there. You are worthy just the way you are, without having to subjugate anyone else. Pulling others down won't make you more worthy. So it would be great if you could learn to appreciate that worth you already have.

I'm glad you enjoy my video! It's my motivation to continue. Soy meat + nori + oil sounds good! I'll try your recipe too. I personaly think that a dish doesn't have to resemble anything else if it's delicious in itself. Since I'm posting my recipes on KZbin, I end up using expressions like vegan tuna, vegan salmon, etc though... Anyway, hope you like it!

@@ajapaneseveganskitchench Try dried green-pea protein. It's the ones that supermarket use for their no-tuna cans, and t'he diference with flavour and texture is 100 times better for me.

I'm glad you enjoy my recipes! It is my motivation! I was very surprised when I learned that koji is available overseas as well!

Thank you!

It may not have been accurate to say that some people can not taste umami. I should have said some people have a palate that invalidates umami, or people might be tasting umami, but they are unable to recognize it. (This topic is difficult for my English leve!) And it is not the result of a scientific study. I apologize for the misleading expression. Since amino acids are essential nutrients. The human body must be designed to detect it. I've read a discussion of Japanese chefs' experiences working and studying in restaurants overseas. It was very interesting. When they make Japanese food for staff meals upon request, they find that people's reactions to dashi stock based sauce vary depending on their food culture. In some areas people are amazed at simplicity and deliciousness and ask for the recipe, but in other areas they are ridiculed for it being tasteless. Actually, I have had a similar experience. But people I've met are ordinary people, not food experts. So the talk made a big impression on me. It's the same for top chefs=taste experts???!!! But either way, you're right. If umami is not important for them, it's easy to go vegan. It is eye opening! I had never noticed that before!

If using it for hot dishes, omit the flaxseed oil. It cannot be cooked at high temperatures. I think you know that, but just in case. Hope you enjoy!

@@ajapaneseveganskitchench thank you! :) does it have the fishy smell and taste tuna has?

Hahaha Thank you!