[ASMR] How to make Ginnan Okowa (Sticky rice with Ginkgo nuts)

[@richardkoo7869]

Ryoya is a very patient man in cracking the nuts one at a time. Respect.

[@johnnychang4233]

Watch the bloopers at the end of the video with music LOL

[@Morrneyo]

There are several pubs in Japan which give customers cooked ginkgo nuts with shells intact. Customers should crack it open in order to eat them

[@richardkoo7869]

Morr M are the Japanese ginkgo nuts different? The web suggests ginkgo nuts are poisonous and cautions people should not eat more than 8-10 a day.

[@alexket3581]

@@richardkoo7869 I hope he's aware of that

[@joyceamorim4784]

How different cultures and lifestyles will lead one to treat their produce. As a Brazilian from the center part of the country, I've not once tried steamed rice nor have I polished my own grains. I love your channel, such respect with the food, the photography and those watching. Thank you for the video, it's 2:00 am, I was stressed out of my unforgiving mind with the end of the semester and this video was really helpful. I'll try to make it next Sunday minus the polishing part. Thank you Ryoya 💜

[@lschinke]

Joyce Lopesini tão engraçado encontrar brasileiros assistindo esse video pelo mesmo motivo q eu!

[@joyceamorim4784]

@@lschinke vai sempre existir um brasileiro em um canto. Mais ainda, vai sempre existir alguém precisando se acalmar com um vídeo do Ryoya :)

[@marciocattini12]

@@joyceamorim4784 eu ia falar o mesmo que o Luciano, ainda mais do centrão! Bsb na área? Tb ia perguntar se esse rice mill era comum só no Japão, será q a gente consegue comprar arroz integral de verdade no quadradinho? N adianta ter a máquina sem o arroz kkkk

[@joyceamorim4784]

@@marciocattini12 kkkk, Brasília sim. Olha, quando eu preciso comprar umas coisas diferentonas e de boa qualidade eu peço da iHerb ou procuro na CEASA (CEASA é vida), vez ou outra da até pra achar alguns produtos não comuns do ocidente por lá (acho muita coisa coreana e japonesa). Quanto a máquina, já é riqueza de mais pro meu pobre bolso universitário, até porque se fosse comprar toda máquina que o Ryoya tem, seria quase impossível. Boa sorte nas suas compras :)

[@marciocattini12]

@@joyceamorim4784 com ctz... É que sou aficionado da cozinha. Se te contar q não sou vegano vc acredita? Eu vim parar aqui pelo café! Então vou te ajudar oh pobre universitária! Moedores de café de lâminas são péssimos pra café pq vc n tem controle da granularidade da moagem. Eu tô até pensando em comprar um usado pq é ótimo pra moer temperos pra usar em rubs ou curries. Tem moedores manuais mais baratos que vc pode encontrar que cabem no bolso. Quanto ao leite vc pode guardar um vidro de palmito ( juro por Deus ) aquecer um pouco de leite e chacoalhar, com cuidado, vigorosamente até formar a crema! Pronto cappuccino universitário! A melhor maneira de fazer espresso italiano em casa é usando aquelas cafeteiras italianas! Só lembre de colocar a água já fervendo no recipiente da água ;)

[@clairm6177]

I was up late studying, this makes me feel so calm and ready to sleep. I’ve been so stressed about school :( I’m grateful for these videos Ryoya

[@iiSociallyAwkward]

9:35 is a mood

[@Cement_Smoothie]

mood 24/7

[@nova-kiin]

9:47 is such a mood too.

[@AnnaLuis15]

As a Italian, I feel very close to Japanese culture. My grandmothers have the dexterity and passion in doing things, just like this guy shows us in his videos, everything is prepared from the beginning. What my grandmother uses in the kitchen, it all comes from her garden and from the animals raised by her. Eggs, milk, grapes for good wine, meat, vegetables, homemade bread ... I really appreciate these videos different from today's reality. Thank you 👏👏

[@CheerSeeds]

Your camerawork is even more stunning I didn’t think your videos could get any more better but you definitely disproved that notion by going beyond perfection

[@foodielah535]

Your cooking tools look so impressive. So classic and charming.

[@kjt2726]

Beautifully prepared. Beautifully filmed. The sounds were so musical and the color palette of ingredients with setting is subtle and gorgeous.

[@suzuenishiyama7475]

クルミを入れるとこが驚きと食感をイメージして、垂涎ものですね。 銀杏を自家煎りも美味しそう～！季節感じさせて頂きました。

[@EEsmalls]

Ah I love when that little roaster comes out 💙

[@izachan91]

KZbin recommended the video, I watched it, I subscribe to it. Cooking has always been my passion. Due to some reasons, I can't continue that at least for now. But this video is just beautiful and I am satisfied just watching you creating this beautiful art with your hand 💜

[@ladysforshort2600]

So just found your channel and it's such a soother before bed! Also I get to learn how to do more Vegetarian recipes

[@hannahwilliams1350]

I love that you post one with music and one without!

[@elijahrobinson5214]

Love your videos by the way. So inspiring and calming. You’re incredibly talented, I am always so excited when I see a new recipe from you

[@mwaqashameed9864]

This is my second video to watch. The first video I saw was the iced latte (2015) a couple of minutes ago. And I liked the roasting machine/utensil. Then again I saw the roasting machine/utensil in this video. And I can see how it has changed over the years....... Anyways, I like your cooking and video making style. Thanks. Keep smiling 😊.

[@tarynyvonne6119]

The lighting on the new counter looks awesome! Very wholesome 😌

[@winnieshen6038]

love to see you spend time on making vegan food. Respect.

[@faridasuffiah604]

How I wish you can do a ASMR how to make Nasi Lemak. It is the main dish in Malaysia where I think all the Malaysian love it, almost none hate it. I hope you can try it hehe. To ensure the rise fluffy and tasty, we put the coconut milk, ginger, onion, pandan leaves a lil bit of salt before start to cook the rice. That's how it becomes "Nasi lemak" It's a perfect dish where it's also include "sambal", cucumber, fried peanuts and fried anchovies, boiled egg and many of us would like to add fried chicken. Hope you like it✨, I am sorry, I can't speak english very well hehe.

[@thephillard]

Every video you produce is beautiful and opens my mind so much to wonderful things I never thought existed. Thank you for sharing your love and life

[@aliceschu7520]

These videos are amazing. So calm and mindful, I hope to cook this patiently one day 😄 right now my cooking is a teeny bit chaotic, but I still enjoy it 🌱💕

[@larissaalmeida9800]

I love your videos! Thank you for posting them. Your cooking is fascinating for me. Also, your hands....

[@hamter8707]

I can honestly binge these videos all day

[@kalayne6713]

Ryoya-San, Kitchen Samurai! Those knife skills...wow.

[@uzmaiqbal9744]

I love your videos

[@crimsonzenith1579]

are we going to talk about how he picked up that mostly likely way too hot lid with his bare hands

[@pedrojuan8050]

He touches hot things often If you've never played the guitar, pressing the strings would hurt. But if you play guitar often, the pain is easier and kind of not bothersome.

[@jakecatona4923]

10:00 so pleased with my ears

[@airnidzo]

Ryoya, next time skip the cooking alarm on a asmr video :) Big ups from Serbia :)

[@genapeterson1]

I love your videos. I'm going to need new kitchen toys.

[@esme7571]

If it was me those nuts would be flying across the room, id also be playing fetch

[@LinaPremaPol]

Hallo Ryoya, hope you are fine. I saw the video yesterday and today i'm going to prepare my glutinous rice..All ingredients are ready!! I love everything you do..and since I found you, I cannot stop watching your videos..try to repeat the recipes. And I succeed. ..Thank you Ryoya...(I would like there were many boys as you in Europe, ...)

[@jeanneamato8278]

I feel very at peace and very hungry. Thank you.🙏

[@pahlawanbasikal]

From Malaysia to learn Ginnan Okowa.

[@sodaresoda]

Watched "Ore no Hanashi wa Nagai" yesterday and during the ep. the main character was cracking ginko with your same patience. Nice.

[@vampirevtubervixen]

Your videos are so relaxing

[@andressatakao8199]

Love your recipes

[@rapu3011]

Thank you for uploading ultrawide videos

[@iroisthebest]

this looks great👍

[@margheritagalasso947]

So enchanting

[@ITTEA]

I'm always watching food videos in the middle of the night.

[@ivanovich2627]

9:35 bruh you scared me

[@amgii5101]

LMFAOOOOOOOOOOO SAME

[@chenzhu9308]

i watched it again n again for so many times and can't stop laughing at that sound lol

[@solomonbacon8893]

I thought ginko was poisonous in those amounts? Only curious though because its obvious you ate this and were fine !

[@FireFennyx]

I do not know what half that stuff is but it looks really good

[@lexymay7561]

You inspire me to cook like this when I'm an adult and can do that😂💕

[@coloredpencils1436]

Hi! I love your cinematic mood.

[@alamandawiriaatmadja2459]

Perfect as usual 😊 👍👍

[@emitambler]

今回もものすごく手が込んでますね、おいしそう。 しゃもじがなんか…すごいこと書いてる！

[@Jill.McGlothlin42]

Ok, this looks so dang good.

[@chewoui1192]

I love this channel! 😍

[@sabrinasultana8592]

startled when the steamed rice dropped on the pan! (had headphones on) Loved the video..as usual

[@KATAKODA]

I like the new moving camera shots!!

[@Bruna.Aki79]

Você é o melhor.

[@MA-fh7ui]

thank you for buying a motorised slider it adds a lot to the final result :)

[@sjovmedblomster]

It looks nice :)

[@farjananitu6944]

What is that toasting machine and where do i buy it?

[@Apollo440]

How beautiful!

[@curiousniffler]

Got jumpscared by the rice.

[@rijularoy3226]

Lol. 😂

[@joeliu3314]

I like this😋

[@3alegions]

how do you colour grade your videos ! so amazing...

[@muchagusta2179]

can you share with us how you edit + color grade your videos? it's so cinematic + soothing. it's like watching movie scenes.

[@marie_blly]

Can someone tell me what the ginkgo nuts taste like ? Im really curious :)

[@tao200124]

Yum

[@fahziani]

Steamed rice looks delicious, i want to try it

[@grappabionda]

Please.What does the machine do with the rice before soaking it ? Thanks

[@dgt9005]

Congratulations.... SUCCESS Always. #dgtudo From Brazil

[@1004hisfamily]

The food is wonderful and the ingredients are so wonderful. I'm excited because of the party meal.I'll be your fan. Can you give me permission?

[@infinitecreation5547]

Nice video...

[@elijahrobinson5214]

What is the net you steamed the rice in called? I’ve been trying to find the perfect way to cook rice and I never thought of a bamboo steamer!! Very cool looks delicious

[@emilymcnair8615]

Elijah Robinson It looks to be cheese cloth!

[@elijahrobinson5214]

Emily McNair thanks! I was literally just typing in different word variations to see if something similar pops up. Usually words like “net-mesh-food safe material” LMAO I’ve never heard personally used a cheese cloth so I didn’t even think of it.

[@2sada]

First i saw the pict, i thought it'll come in sweet treat. I want to try this so much. I can only imagine the taste from the dashi,. But never taste the ginko.

[@nawachandra2531]

I feel so calm and relax until 6:12 and start thinking why the only menu I can cook is indomie😑

[@ulqulqu]

Bammmm! goes the rice :)

[@syosu7080]

7:46 この透明なお皿どこで売ってますか？ 可愛い！欲しい！

[@peacefulcuisine]

shop.sugahara.com/smartphone/detail.html?id=005002000039

[@syosu7080]

Peaceful Cuisine ありがとうございます！！☺️

[@gamsungtable]

Good!!

[@Apollo440]

I should try putting soaked rice, wrapped in cheesecloth, into a steamer.

[@rauschkulturpodcast]

I'd love to try some Ginkgo nuts. Unfortunately they can't grow in Germany.

[@m.schllkang]

9:35

[@kesapasa7030]

うわー！ めっちゃ美味しそう！ やっぱり和食好きだ～✨ しかし殻割り随分苦労しましたね(笑) うちはテラスのコンクリの上で金槌で仕留めます(笑) 綺麗な映像にするって大変！

[@boigeorge1149]

I kept wanting to reach in and eat the leftover carrot and roasted nuts...

[@mmwo9061]

What's kombu?

[@rijularoy3226]

Kombu is edible kelp mostly from the family Laminariaceae and is widely eaten in East Asia.

[@gurlzrose]

やばい。お腹空いてきた。

[@veronicalucia]

Never tasted ginkgo nuts before. I usually cook sticky rice as sweet dessert.

[@xw6968]

veronicalucia ( i made a comment about them). But you can look on wiki. They are asumed healthy by Chinese tradition where they are from , but the people ( chefs and mom in law) i speak tell me they are very unhealthy and cause cancer by eating them to much to offen, as they are toxic and cause bleedings if eating to much at ones. I dont like them , they taste a bit strange like racid butter if done bad. They smell like this for sure when rotten on the streets here in China.. hehe.

[@veronicalucia]

@@xw6968 yes, I read about them and don't really interested in tasting them actually. Eventhough I live in Asia as well.

[@emakuro8775]

おこわの中にくるみ入ってるって何か新鮮

[@htmiii-1118]

主コメ最近面白すぎです🤣 えーーーーーーーんジョーーーい！！！(笑)

[@maisobeih9323]

We want how to make rice paper in home pls

[@Justintime246]

Sweeeeet Rice!

[@record.of.hannah.y]

Can I toast ginko using frying pan ? for how long ?

[@peacefulcuisine]

Yes you can and the roasting time should be the same. Until the shell is lightly golden brown :)

[@fukufuku-f3]

おこわ食べたい♡♡♡

[@phaedra1355]

Why dont you cut the kombu sheet before you boil it? Wouldnt it save steps?

[@jenniferbain6514]

It would have crumbled if cut dry, so maybe it's easier to julienne after it's boiled

[@cameliasyarifkemal9482]

Dry kombu will release its flavour once boiled

[@raquelmorocho7250]

The best scene at minute 9:35, i can imagine the rice was very hot!

[@stefuhfuhmarie]

Is the first machine you use sifting it to clean it? Very curious!

[@peacefulcuisine]

It polishes rice. I polished the brown sticky rice with it :)

[@stefuhfuhmarie]

Peaceful Cuisine thank you!

[@ruqaiyah1412]

Do they taste like pistachios??

[@TheCratsky]

My grandma used to smash ginkgo nuts in a cloth bag with the blunt end of a Chinese cleaver. Us grandkids had to come help peel it. Good memories.

[@CheerSeeds]

TheCratsky Aw that’s so cute! What good kids, helping your grandmama

[@MrBtitM]

Yayyyy!

[@marie-antoinettemanzan430]

That satisfying flop 9:44 @-@

[@rugbynimbus]

Could someone describe what ginko nuts are like, in terms of taste & texture? Fruity, savory, earthy...? Please note: GINKO nuts, not gecko nuts, thank you very much.

[@SugarberriesT]

Texture wise, they're similar to edamame beans: tender, but with a slight sponginess and squishiness, for lack of a better word. Taste wise, they're very mild. Just a bit nutty and sweet.

[@rugbynimbus]

Thank you!

[@iKeto_gal]

❤️

[@sybolchris2529]

ginkgo nuts are purported as poisonous stuff if eating excessively .no more than 8-10 per/person a day for adult .i don’t know if it’s true

[@hollywalsh2583]

great recipe as always but idk the videos aren't as peaceful and asmr as they used to be somehow...

[@jclendinen623]

9:35 whoa O_O

[@user-lv8we7ky1d]

これ食べたいよ〜 (ฅ゜ڡ゜ฅ)❤ 匂いが今でも フワァーっと来そうだ⤴︎⤴

[@samikshasingh7087]

What are ginkgo nuts they look like pistachios