How to make Takikomi gohan, octopus and rice.🌏

[@Nosceteipsum166]

This looks absolutely amazing. Also, great knife skills!

[@kyodokan.japanese.cuisine]

Thank you for watching and your comment! I’m very glad!

[@AiraXue]

Wow, Ryusei-san, that looks SOOO tasty! Also, I love when yo use the map of Japan to explain where certain ingredients/cooking tools are from. It's very enjoyable for me to learn about those little tidbits! Thank you for your videos 😄

[@kyodokan.japanese.cuisine]

Thank you so much! I’m very happy that you enjoyed the map of Japan. I keep making more maps and videos😁! Thank you!!

[@Max-dm8ee]

Of course Ryusei-San it is an amazing video as per usual. I agree with the other comments. The Map in the beginning is a great addition to the videos!

[@kyodokan.japanese.cuisine]

Thanks a lot. I’m very happy that the map is interesting and useful for you!

[@MrLemonT10]

It looks incredibly tasty ! I will try to make it, but probably in a less authentic way, in a regular pot... Okoge is delicious, it is also famous in Iranian food especially with saffron rice !

[@kyodokan.japanese.cuisine]

Yes, please make it. Okoge is good😉. Thank you for information! I hardly eat saffron rice in daily, but I hope I eat saffron rice with Okoge.

[@1610frms]

I really love takikomi Gohan, but it was used to be the difficult dish to cook for me who don’t accustomed to cook Japanese cuisine ( I’m a Japanese but I more often cook western or Chinese cuisine in daily life). The reason why is that unlike paella, home made takikomi is usually cooked in rice cooker as you know, so then I can’t watch how the rice is cooked inside in the process, so need to predict how much water and liquid should I use beforehand, which was the puzzling part to me( from my view, using lots of liquid is one of characteristics of Japanese cuisine). But anyway your video motivated me so much, looks so delicious, while I don’t have any authentic pots such as 土鍋, but I’ll try it with flying pan or something. Thanks for sharing your recipe.

[@kyodokan.japanese.cuisine]

Thank you for your comment. Yes, I also don’t accustomed to cook western food. And I’ll try western food more. Yes, I agree with you. Most people use a rice cooker and it’s very convenient and doesn’t need skill. I’m very glad you said that. If you have a question of cooking Japanese cuisine, please ask me. I hope you enjoy Japanese cuisine in daily life!

[@Ieatlikeabird-mh7tz]

Wow....this is a winner,Ryusei,definitely going to be one of my family's favourite! Did you use fresh octopus or can I use bottled ones? The pot that you used was really classic,thank you for telling the history sides of your recipes.Also,I think I can use Dutch oven to cook this recipe on the stove,as it is heavy based,what do you think?

[@kyodokan.japanese.cuisine]

Thank you! I hope you enjoy it with your family. And I used boiled octopus. Yes, it’s very classic and I’m very happy you listened carefully😊. Yes, I think you can use Dutch oven as well and you can also use a rice cooker!

[@luvluvtimtam]

By luck i tried this dish at ekibenya matsuri in May! I just tried making this last night and the family enjoyed it. Thank you for sharing this recipe 😊

[@kyodokan.japanese.cuisine]

That’s nice! And I’m very happy you enjoyed it with your family. You’re welcome. Thanks 😊!

[@mincos_outon]

Mate, maybe you forgotten to tell that the octopus was previously cooked? I´m sure that it was boiled beforehand. By the way, that browned rice that you call "okoge" is greatly apreciated in Spain too... the browned rice in paella valenciana is called "socarrat"

[@kyodokan.japanese.cuisine]

Yes, you’re right. In Japan, almost octopus is mostly sold boiled. So, I forgot to tell you. Thank you for teaching me. And I’m very glad that you shared the culture of Spain. I’d like to try paella and “socarrat”.

[@lucaschwerdtner1260]

great video as always. the dish looks incredible. do you have cook book recommendations, may some you also use?

[@kyodokan.japanese.cuisine]

Thank you for watching! I usually use cook book which is written by Japanese. When I buy a cook book, I choose a book which has many pictures! I hope you can get great one.

[@johnNJ4024]

Ohayo gozaimasu Ryusei! Do you cook the tako before chopping it up?

[@kyodokan.japanese.cuisine]

Ohayo gozaimasu! Yes, I used boiled octopus. It’s popular style in Japan.

[@johnchapman7493]

@@kyodokan.japanese.cuisine this looks great though the already prepared octopus is not typically available outside of Japan.

[@kyodokan.japanese.cuisine]

Thank you for teaching me. I didn’t know that. Thank you!

[@victoriarobinson3909]

What do you recommend if you can't get octopus?

[@kyodokan.japanese.cuisine]

I recommend to use squid or crams instead of octopus!