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2 ай бұрын
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Пікірлер
@jkgou1 8 сағат бұрын
Tonburi and junsai I learned from You Thank you very much
@kyodokan.japanese.cuisine 8 сағат бұрын
You’re welcome! Thank you for watching too!
@dlaldlaldlanutsntnstn1418 13 сағат бұрын
Thats like twice the size of any chicken thigh i've ever seen
@kyodokan.japanese.cuisine 12 сағат бұрын
I’ve heard the same thing from other viewers. This is not super big size in Japan. I’m sure Japanese chicken thigh is a bit bigger!
@peti1940 16 сағат бұрын
What a lovely, tasty salad 🥗 for a hot summer day! Will try it later this week❣️ It’s pori-pori here today with grilled 🐙 ❣️
@peti1940 15 сағат бұрын
… btw: 1 blossom myoga comes for 23,90 € 😬
@kyodokan.japanese.cuisine 15 сағат бұрын
Yes, please try it! I hope you enjoy it😊 That’s good! Have a nice dinner✨
@kyodokan.japanese.cuisine 15 сағат бұрын
23,90€😳!? In Japan, we can buy so many blossoms Myoga. It’s around 150 yen in Japan.
@peti1940 15 сағат бұрын
This is by far the priciest Japanese vegetable I’ve seen here.
@kyodokan.japanese.cuisine 14 сағат бұрын
In the future, I’ll see japanese vegetables in your town ,Düsseldorf! Thank you for information😉
@johnNJ4024 19 сағат бұрын
Ohayo gozaimasu Ryusei! :) I really like the technique of slicing the cucumber in a diagonal manner. I will try making the ponzu sauce for a salad. It will be delicious. Thank you for teaching me! I appreciate you very much! Domo arigato!
@kyodokan.japanese.cuisine 19 сағат бұрын
Ohayogozaimasu! :) I often do cutting way too. Yes, pleae try it and I hope you enjoy it! You’re welcome. Thank you for watching too :D
@georgiawegrzyn5297 Күн бұрын
Last time I made your recipe for cold ramen salad, it was delicious , quick and I loved the presentation on the plate. I took a photo of it and send to my family and friends around the world and they were impressed. Arigato Mr. Ryusei !
@kyodokan.japanese.cuisine Күн бұрын
Thank you for telling me and I’m very glad you enjoyed cold ramen salad and shared your family and friends around the world!! Douitashimashite! Arigato!!
@georgiawegrzyn5297 Күн бұрын
What type of vinegar do you use, rice vinegar ? seasoned or unseasoned ?
@kyodokan.japanese.cuisine Күн бұрын
I used unseasoned rice vinegar. But you can use white wine vinegar instead of it.
@georgiawegrzyn5297 Күн бұрын
Hi Ryusei ! my question is once you put pork in the boiling water, you turn down the heat and stir it. For how long I should stir pork in hot water like 5 min or until it will change the color to gray.
@kyodokan.japanese.cuisine Күн бұрын
Hi! Yes, it will change the color to gray. Because depends on the thickness of pork, the time of cooking is different! I hope you make it well and enjoy! Thank you!
@robertblesse5108 Күн бұрын
Nice! Thank you! 🌷
@kyodokan.japanese.cuisine Күн бұрын
Thank you for watching too😁!
@MrLemonT10 Күн бұрын
Very interesting video ! I love that you also focus on the prefecture and show us many different foods I hope you will be able to make more videos like this, it feels like I am travelling 😂
@kyodokan.japanese.cuisine Күн бұрын
Thank you very much! I’m very happy you said that😊. Sure! I try to make once a month🙌 Thank you for watching and your comments as always!
@Max-dm8ee Күн бұрын
Amazing as always, Ryusei-San! Again I really like those info parts in the beginning of the videos. They really add a lot to the video. Keep it up!
@kyodokan.japanese.cuisine Күн бұрын
You always told me the point of you like. It’s really helpful for me. I keep making videos like this! Thank you very much!
@AiraXue Күн бұрын
I really liked this video! All of the unique ingredients looked so interesting, although I'm not a huge fan of the slimy texture so I would be nervous trying that special seaweed 😅 Thank you for sharing, Ryusei-san!
@kyodokan.japanese.cuisine Күн бұрын
Thank you! You don’t really like slimy texture😅. Everyone has different tastes. But I so happy my video was interesting for you! You’re welcome. Thank you for watching too😁!
@idilg5787 Күн бұрын
all of these look so nice, I would love to try them one day. nice video!
@kyodokan.japanese.cuisine Күн бұрын
Thank you very much! I hope you try them😁! They’re really good taste!
@Max-dm8ee Күн бұрын
Amazing as always, Ryusei-San! I didn´t know those recipes before. Very happy to know them now. Thank you!
@kyodokan.japanese.cuisine Күн бұрын
Thanks for watching always! I'm very glad my video was helpful for you. Thank you!
@Ieatlikeabird-mh7tz Күн бұрын
The aquatic plant Junsai looked like they were alive,were they? Interesting ingredients,all of them!!! I am trying to play catch up with you Ryusei..you sure can talk fast LOL...
@kyodokan.japanese.cuisine Күн бұрын
Yes, it's a really interesting ingredient! The way of harvesting is also interesting and in the future, I'll show you it in the future! Oh, really? Thank you for your advice! I try to talk you can watch it more comfortably!
@bexxxxxx 2 күн бұрын
Thanks for another great video
@kyodokan.japanese.cuisine 2 күн бұрын
Thank you very much! I’m so glad!
@peti1940 2 күн бұрын
The more I see from you, the more I want to come to 🇯🇵 ❣️
@kyodokan.japanese.cuisine 2 күн бұрын
I’m happy you said that😊! I’ll make more introduction videos like this. Thank you for watching as always✨
@martindione386 2 күн бұрын
so many unusual ingredients, thanks for the deep insight of the traditional regional cuisines of Japan. there's many good Japanese restaurants here in Buenos Aires, but they have the most known dishes (sushi, ramen, takoyaki, some Okinawan dishes, etc)
@kyodokan.japanese.cuisine 2 күн бұрын
Thank you for watching! And I’m very happy these ingredients are unusual ingredients for you. That’s also nice! Today I took a Okinawa dish and I’ll make a video too. Thank you for helpful information! Have a nice day 😊
@Abken. 2 күн бұрын
Really interesting ingredients! Never used Junsai but it looks so cool after boiling! Akitakomachi is one of my favorite rice, I have a whole bag at home :D Akita sounds like a really nice place to visit for beautiful nature and tasty food!
@kyodokan.japanese.cuisine 2 күн бұрын
Thank you for watching! Yes, the look is really cool :) And you like Akitakomachi. Sounds good! Akita is good place to visit, there are really beautiful nature and unique food :D
@WAFLCHUNK 3 күн бұрын
Just started watching but a new Ryusei upload = A good day. EDIT: Just finished watching and that was a wonderful video as always! The writing at the end was beautiful as well!
@kyodokan.japanese.cuisine 3 күн бұрын
Thank you for watching as always. I'm very glad you enjoyed! I also like writing, so your comment makes me happy!
@OFFICINADELCORPOMILANO 5 күн бұрын
Please can u tell me which part of the chicken u usually use
@kyodokan.japanese.cuisine 5 күн бұрын
I usually use chicken thighs. And sometimes I use chicken breast as well.
@OFFICINADELCORPOMILANO 5 күн бұрын
@@kyodokan.japanese.cuisine thank you!!!
@peti1940 5 күн бұрын
Mizuna 🌿❣️
@kyodokan.japanese.cuisine 5 күн бұрын
Do you like Mizuna🌿? I like it! Thank you 😊!
@peti1940 5 күн бұрын
Peti loves it! I always feel somehow bad when buying it (or gobo, mitsuba or shungiku) for evironmental issues concerning the looong journey, but it brings so much variety and loveliness to any daily dish 💚
@kyodokan.japanese.cuisine 5 күн бұрын
Are they imported from Japan 🤔? Yes, I agree with you, I love them as well!
@peti1940 4 күн бұрын
They are - and I believe Düsseldorf is the only city where such a great variety of fresh Japanese groceries of all kinds is so easily available - thanks to the largest Japanese population in 🇩🇪
@kyodokan.japanese.cuisine 4 күн бұрын
That’s great! In the future I’d like to visit there🇩🇪!
@marcoj.3120 5 күн бұрын
Does this mean 300 g of beef plus 300 g of pork? Or a total of 300 grams of meat?
@kyodokan.japanese.cuisine 5 күн бұрын
I used a total of 300 grams of meat. Thank you!
@Shadowzdota 5 күн бұрын
recipe is great, but HAIYAAAA metal spoon in non-stick pan
@kyodokan.japanese.cuisine 5 күн бұрын
Thank you for watching!!
@Ieatlikeabird-mh7tz 5 күн бұрын
Another miso recipe,how wonderful,we love miso,I have started to put all kinds of vegetables in miso now.I love okra and eggplant.Are they sardines or anchovies? so tiny... Your birthday tomorrow ?Will you be baking a cake????
@kyodokan.japanese.cuisine 5 күн бұрын
That’s nice! I also love Okra and eggplant. Probably in Japan sardines. In your country are there sardines and anchovies as well? Thank you for remembering😊! Yes, tomorrow! No, I won’t bake a cake myself. Actually I’ve baked a cake a few times. Thank you very much!
@Ieatlikeabird-mh7tz 5 күн бұрын
@@kyodokan.japanese.cuisine I am sure you bake beautiful cakes.We bake our own birthday cakes too.I hope someone will bake a cake for you ,don't forget the candles,Ryusei.
@kyodokan.japanese.cuisine 5 күн бұрын
In the future, I’ll try to make it! That’s nice! Yes, thank you very much😉!
@WAFLCHUNK 5 күн бұрын
Hello Ryusei! Thank you for your wonderful videos! This Miso Soup video is very informative and you put a lot of soul into your videos! I hope your day goes wonderfully and thank you for your work!
@kyodokan.japanese.cuisine 5 күн бұрын
Hello! Thank you for watching and your comment really motivates me! I’m very happy! You too! Thank you for your warm comment!
@joshyam4026 6 күн бұрын
Recipes in English is "usually" given in imperative
@kyodokan.japanese.cuisine 6 күн бұрын
Thank you for teaching me.
@Max-dm8ee 7 күн бұрын
Amazing as always, Ryusei-San! Glad you posted again. I missed you and your videos! :D
@kyodokan.japanese.cuisine 7 күн бұрын
Thank you for watching as always too! I’m very glad and keep making videos!!
@flowerofash4439 7 күн бұрын
a sign of a good cooking channel is when they give you knowledge that you can apply to many other recipes like this video
@kyodokan.japanese.cuisine 7 күн бұрын
Thank you for your comment. I’ll keep making such videos!
@henriettagoldsmith5056 7 күн бұрын
😘😘😘😘😘😘😘😘😘😘😘😘😘😘😘😘😘😘😘😘😘
@kyodokan.japanese.cuisine 7 күн бұрын
Thank you for watching😉!!
@laurencekelly5081 8 күн бұрын
Thank you for your wonderful recipes.
@kyodokan.japanese.cuisine 8 күн бұрын
You’re welcome! Thank you for watching and your comment too😊!
@MrLemonT10 8 күн бұрын
It looks very tasty ! And the filling stays well in place, the potato starch seems to work very well Thanks for the video !
@kyodokan.japanese.cuisine 8 күн бұрын
You’re welcome! Yes, it’s really important but, sometimes filling falls😅. Thank you for watching and your comment always!!
@Ieatlikeabird-mh7tz 8 күн бұрын
Another great recipe....looked cute in small peppers...
@kyodokan.japanese.cuisine 8 күн бұрын
Thank you very much! This size is medium size in Japan. I think there are bigger size bell peppers overseas.
@Ieatlikeabird-mh7tz 8 күн бұрын
You can talk really fast Ryusei...very interesting dishes as always...
@kyodokan.japanese.cuisine 8 күн бұрын
Is it good or not🤔? I’m sure native speakers speak much faster. I’d like to make comfortable videos to watch! Thank you!
@Ieatlikeabird-mh7tz 8 күн бұрын
@@kyodokan.japanese.cuisine It's brilliant Ryusei...👌
@kyodokan.japanese.cuisine 8 күн бұрын
Thank you! I’m relieved😊
@peti1940 8 күн бұрын
Shishito? 🫑❣️
@kyodokan.japanese.cuisine 8 күн бұрын
No, it’s piman in Japanese. Although they are similar, it’s a bit bigger than shishito🫑!