This looks absolutely amazing. Also, great knife skills!
@kyodokan.japanese.cuisine2 ай бұрын
Thank you for watching and your comment! I’m very glad!
@AiraXue2 ай бұрын
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.cuisine2 ай бұрын
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-dm8ee2 ай бұрын
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.cuisine2 ай бұрын
Thanks a lot. I’m very happy that the map is interesting and useful for you!
@MrLemonT102 ай бұрын
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.cuisine2 ай бұрын
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.
@1610frms2 ай бұрын
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.cuisine2 ай бұрын
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-mh7tz2 ай бұрын
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.cuisine2 ай бұрын
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!
@luvluvtimtam2 ай бұрын
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.cuisine2 ай бұрын
That’s nice! And I’m very happy you enjoyed it with your family. You’re welcome. Thanks 😊!
@mincos_outon2 ай бұрын
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.cuisine2 ай бұрын
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”.
@lucaschwerdtner12602 ай бұрын
great video as always. the dish looks incredible. do you have cook book recommendations, may some you also use?
@kyodokan.japanese.cuisine2 ай бұрын
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.
@johnNJ40242 ай бұрын
Ohayo gozaimasu Ryusei! Do you cook the tako before chopping it up?
@kyodokan.japanese.cuisine2 ай бұрын
Ohayo gozaimasu! Yes, I used boiled octopus. It’s popular style in Japan.
@johnchapman74932 ай бұрын
@@kyodokan.japanese.cuisine this looks great though the already prepared octopus is not typically available outside of Japan.
@kyodokan.japanese.cuisine2 ай бұрын
Thank you for teaching me. I didn’t know that. Thank you!
@victoriarobinson39092 ай бұрын
What do you recommend if you can't get octopus?
@kyodokan.japanese.cuisine2 ай бұрын
I recommend to use squid or crams instead of octopus!