Japanese Seasonings and Condiments 〜調味料〜 | easy Japanese home cooking recipe

[@jlastre]

Worcestershire sauce and garum (fish sauce) are western fermented condiments. Also American sauce, aka ketchup, while not fermented can hardly be called nature state. It’s heavily processed with tons of sugar added. During the Reagan Administration they did try to declare it a vegetable for school lunch programs. Mirin sold in the USA is usually aji-mirin which is the non-alcoholic version. There is a place for Aji-mirin for people who can’t use it for religious reasons. I like to recreate Japanese style American dishes like Garlicu Fried Rice from Benihana’s (teriyaki restaurant). They use cheap Aji-mirin. Most true mirin here is sold as Hon-mirin, But is a pain to get in small cities. I have to mail order it from Amazon or a major grocery store. I only see Kikkoman branded cooking sake at my local Asian market in my small city. With the price of alcohol in many states in the us I think it’s good to buy. Nice drinking sake is easily $20. Kewpie only uses yolks and that probably why it’s sweeter. You can make mayo at home buy I just buy both types. Fresh wasabi can be grown outside of Japan. It’s rarely grown on a commercial level as it’s so difficult to be unprofitable. There is one commercial grower in the USA in California or Washington state if I recall. Nice video.

[@kentt4891]

Quite informative, a nice video! Just one thing; 10:18 The Japanese name “Uster sauce” is not wrong, since the original sauce is also called “Worcester” sauce, which is pronounced “wooster”. Some Americans would say the word like spoken in the video but it comes from a place in England so Worcestershire is actually pronounced “wooster-shur”.

[@taijiskitchen]

you are so right, thanx Kent!! Thanks so much for the correction!!

[@kentt4891]

@@taijiskitchen Keep up your good work!🥳

[@yvettemoore1228]

Also Wustersheer (I was born in the East Midlands and that’s how we always said it. Or just Lea and Perrins lol) I commented before I saw this, so apologies for the duplication 🙂

[@80stime]

Thank you for clearly explaining those staple Japanese items. Love this video. It helped me get the authentic ingredients.

[@nikkipage9132]

Thank you so much! You were the only cook I could follow in my quest to make authentic Japanese cooking.

[@shelaserizawa8799]

Pls make more videos Taiji-san! I’m so glad I found your channel! Its very helpful for us foreigners living in Japan! ♥️

[@taijiskitchen]

thanx for your comment!! Really?! but you don't need these info, you can get from the people around you, no? I actually intended these videos for the foreigners, who are interested in Japanese food/cooking living outside of Japan. but glad it helps you guys too!! where do you live in Japan?

[@fj850]

@@taijiskitchen hi from Germany can you recommend store where i can buy Japanese Product,and also frozen meat like A5 karubi yakiniku TIA for the response🙏😊

[@ivorybow]

Over the last few weeks I have collected most of these. Mirin and Ponzu are both unique, delicious, and irreplaceable flavors, and though not cheap, will last a very long time. I use both in the dressing for wakame salad. I also use the Kewpie mayonnaise in Japanese sandwiches.

[@grovermartin6874]

Thank you SO MUCH for this clear, simplified presentation, Taiji-san! I feel as if some burden of ignorance has been lifted from my mind, which I didn't even know I was carrying. It turns out, I already have almost all of these. I'm so happy to know how you use them. I have realized that I use Ponzu for sll kinds of foods, from many cultures. I prefer it to plain lemon juice most of the time, which is especially helpful when lemons are out of season/exorbitantly expensive, too. Your presentation made me happy.🤗🙏

[@taijiskitchen]

glad to hear that you are freed from some burden! but what was the ignorance you were carrying?? yes, I use ponzu for many things too! then you'll also like this ponzu dressing! (or perhaps you have seen it already) kzbin.info/www/bejne/in3RenqpfputmZo

[@bkc74445]

So glad to find your channel. You do such a great job of explaining everything. I'll definitely share with many friends and this will help them as well. I saw the word Takoyaki and had never seen it before. I'm a very curious person so I kept digging on you tube until i found more information. So very lucky to discover your channel. I'm very anxious to make Takoyaki now. My boy friend is a retired chef and I'm sure he will help me learn this way of cooking. I bought an electric takoyaki pan, not realizing there were different kinds. Octopus is too expensive since we are both retired and on disability. I love shrimp so I figured we would enjoy it made with this. Thank you so much for your wonderful explanations.

[@lagringa7518]

I learn so much from you, I've so often wondered about whether to refrigerate soy sauce or not, and I also like that you prepare a meal, so we understand what traditionally goes with what... very helpful TU!

[@annamorley4737]

Very happy to find your clear , informative video of basic ingredients . Huge difference

[@taijiskitchen]

thanx!! I try!

[@EpicvidsKetti08]

As for Tamari is definitely a good option for a Chinese/Taiwanese Light Soy Sauce with no wheat. Chinese Style Dark is more like Balsamic vinegar thickness

[@ronanmorris2250]

OMG, Taiji!!! All of your videos are SO informative and such a joy to watch. Your enthusiasm and knowledge just shine thru. One of my top channels on KZbin.

[@robertworden8559]

Taiji-San, So far I've watched about twenty of your videos and I'm always astonished how complete and thorough your definitions and explanations are for process, culture influence and even chemistry, you do all of that without a teleprompter, yet sometimes its almost "Train of Thought" (as we say in North America) Could you share with your audience (and me) what are you schooled in? - your public speaking, diction, video skills and familiarity with history leads me to want to know more about Taiji-San. ありがとうございました

[@Daydreambeliever365]

Excellent presentation. I watch these videos to get a better idea of the taste and the how and when to use it This presentation has exceeded many of the ones I've seen. I don't remember how or when I was introduced to Kewpie mayo but oh my gosh, it doesn't get better than this. I buy a few bottles at a time. Again,I thank you for your presentation.

[@casey7824]

Very helpful 😊

[@MargotGrissom]

This was super informative, thank you! I especially like that you show Japanese cooking with ingredients I can actually find here in Germany. I have to admit, I only once bought Mirin for cooking and have been subbing Vermouth for it ever since, because to my palate they taste very similar and I usually have the latter on hand anyway.

[@MorticiaLaMourante]

I'd love to see more dishes made with yuzu. For those who have never had yuzu, think Meyer lemon with a little more depth and a slight floralness. Its truly lovely, and if you want to grow it, most of California and Florida have the right climate. Those in California can get dwarf yuzu trees from Four Winds.

[@melaniedickson7769]

Super useful! Thank you for covering some of the basics in this video and the one about umami. As a result I begin to have some understanding and some new choices for flavor building in recipes. Your clear and appealing videos on preparing Japanese dishes are inspiring, and I'm seeing the effects in my kitchen day-to-day. I find the Japanese lifestyle videos also percolating new ideas. Thank you for bringing your teaching skills to KZbin.

[@merlynnthegreat]

Kewpie gets it's rich flavor from the rice wine vinegar and they use more yolks than whole eggs where western mayo uses distilled or apple cider vinegar and whole eggs.

[@taijiskitchen]

oh, really?! I did not know that! thanx so much for the information!

[@harnamthandi]

Thanks so much, it’s has explained a lot to me. Btw, we grow fresh wasabi in Tasmania and even my Japanese friends are impressed 😊

[@tomithot261]

This video was fabulous for me. I got to see the products my mom used, learned about what some of them were made of, and now have a wide open look into new ways of seasoning ... with things I remember from my past. Applause ... this was fabulous.

[@ngb09229]

Waiting for the "Let's Eat" part and for him to start trying each condiment on their own lol. Love your videos, I've been using them to help me introduce Japanese cuisine and culture to my family, especially our daughter who is very interested at the moment! Much love from New York.

[@sydneybristo22]

Thank you so much this is outstanding. I feel really lucky bc I can get all of these ingredients except of course real Wasabi. We have 3 large H mart type stores with in a 2 mile radius. Plus my local grocery store has all of these in its Asian cooking section. I'm excited to try the mustard and the citrus ones.

[@nijiayame848]

I'm obsessed with yuzu koshou. My Japanese friend showed it to me while I was in Japan (I think we ate at Ringer Hut) and immediately bought some to bring home with me. You are right, yuzu is such a different citrus, milder yet more fragrant. I love the yuzu flavored sweets, potato chips, drinks...

[@maryistulsafox]

I'll be using this as a shopping list! Thanks.

[@dshahata]

Thank you so much this video was so beneficial to me!😊

[@fen8992]

This was really informative & interesting, thank you.

[@charityverte4799]

Excellent, thank you for the great information.

[@user-ee7dz7ef8z]

Thanks a lot 👍

[@majajackson777]

That was so helpful! Thanks!! 👍🏻🌻

[@zosukecoco8081]

How to open KZbin from my phone just so I can comment on the video. This video was exceptionally amazing with all the extra details provided. Thank you so much!

[@leighlyle2304]

You star!! Thank you for this informative video - you answered my question about soy sauce perfectly! Awesome! Plus, added bonus stars for the tips!

[@leighlyle2304]

I also got some Kewpie Mayo! It is made from egg yolks only, unlike Hellmans etc which are made from whole eggs

[@tovemagnussen4423]

Been following your channel for a while, and also made a lot of the dishes, your way. Kewpie mayo, tasted it once, and since then made my own, taste the same, but having it freshly made... so much better! Also making my own tonkatsu-sauce, it is so easy. Do not have a rice-cooker anymore, and also following your way. Used to make dashi the original way, but then I found the one you shows here... Yep, got to be lazy sometimes... 😊 I am just a little bit sad, the stores in my city (Trondheim, Norway) does not always have all the ingredients needed...

[@catfish8883]

Thanks for your sharing and very helpful 😊

[@qifgt]

Great video ! We need traditional japanese cookware & essential stuff. Love longer vds & this channel. U explain things very clearly

[@philip4588]

You have another video what greens etc to have in the fridge? what types of noodles to buy? what kind of meat you use of the chicken and pork. So it can be easyer to have a japanese fridge ready to make authentic japanese food.

[@tineejohnston9737]

Thank you for sharing this condiments comparison specially the visuals spellings which is very very nice 😀😇💞

[@tevinbachri1693]

thank you so much for the explanation, really help alot ✨✨✨

[@tomz3214]

Perfect entry point into understanding Japanese cuisine..

[@alicia38prado]

Arigato!! Very informative video. I am a Mexican/American learning how to cook Japanese and Japanese culture. This video was very thorough. Do Japanese men like Mexican women? Asking for a friend.

[@gomifunelives6085]

This was very informative and useful to me as I have been eating Japanese food for years but now live overseas and miss it so much. Now I am Learning to cook Japanese food for myself. Thank you so much 🙏🏼

[@Kitsambler]

Extremely helpful!

[@susanlindner8632]

Thank you love 💕 your explanation on Japanese sauces etc🌺

[@leenasangma777]

Thanks alot Taiji san for showing all the seasoning inredians 🙏👌👍

[@threemothers]

Thanks for sharing

[@sampauljose4824]

Thank for sharing that much info.I'm a person who try to make Japanese cuisines's so it's a big thing for me

[@ma.luisaylagan-cortez7678]

Very informative. We do enjoy japanese pickles and seasonings. The key is good, very good rice in measured portion. I also like the simplicity of cooking or non-cooking.

[@wendywhite2642]

exactly the kind of information I'm looking for so thank you you're right on my target :-)

[@Yoksol]

Just got everything! Super excited to start making the dishes my son loves at Gakuen! He’s learning Japanese and we’re hoping to go next year!

[@fennycruz6714]

This is wonderful. Thank you very much for sharing the basics in japanese condiments. Domo arigato. -from manila

[@coraliareef3172]

Hi Taiji 😊 I am so happy that I came accross your so lively, clear and passionate videos, thanks for such a quality useful cheerful time spent (together, lol)... BTW, I am from EGYPT, so this tells you you are being a GREAT ambassador for Japanese culture, table manners , cuisine and much more! If you ever consider to visit Egypt, then you have a friend and a humble home there too ❤

[@shannenchin9825]

Thank you for sharing such useful information. I love Japanese food and I would love to cook them too 😊

[@chengboonpoon879]

Thank you

[@yvettemoore1228]

Really good! Arigato 😌 just to let you know, Worcester is pronounced Wuster. Like Leicester is pronounced Lester. The only one I can think of that doesn’t use that pronunciation is Cirencester, which is Sirensester 😁

[@balikris]

Uster sauce is actually closer to the English pronounciation: wuster! For the English the Worchester is 'just the spelling'. Many English towns and locations are abbreviated when spoken. And that's always given me troubles, because I as a Dane pronounced every part of the word ... to great fun for my English friends, haha ... So: Uster! Perfect ;-))

[@ajikpajik9331]

It's not just England. In Scotland there is a town called Milngavie, it's pronounced Mulguy. I once saw a guy on Scottish news mispronounce it and I was on the floor laughing. 😂

[@lindaminaga2649]

You are a GENIUS

[@VoidloniXaarii]

Thank you very much

[@adeolaobayemi]

Very informative and I love how passionate you are Taiji ❤ I am eager to try out a Japanese dish 😀

[@mandys6185]

thank you for your informative videos!! it’s nice to learn so much about the food while i buy it all! :D

[@taijiskitchen]

you are so welcome! glad that it helped you!! don't spend too much money, hahaha!

[@aucus]

Thank for this video, it was greatly helpful :) Have an awesome weekend.

[@taijiskitchen]

great to know, that this helped! you too!!

[@mizucchi92]

Hello Taiji-san! I stumbled upon your videos when I was looking for Japanese side dishes, since I’m really interested in Japanese cooking and am really struggling with side dishes as these aren’t that common here in Germany 😓 so thank you for your videos, I’m gonna try out lots of these dishes! Anyway, I have a question. What type of sugar do you use? It looks really different from our usual Haushaltszucker or Rohrzucker (a bit more powdery?) and made me really curious!

[@taijiskitchen]

Hi and thanx for your comment! glad my video can help broaden your repertoire!! to answer your question, I buy the sugar that says Rohrohrzucker (bin nicht ganz sicher, was das heißt). Or you can just look up this video and there I am showing the package. (06:05) kzbin.info/www/bejne/aaaTfqWVitSlh7M I think this has the subtle scent of the sugar cane, which gives the depth to the flavor.

[@mizucchi92]

@@taijiskitchen Thank you so much for your fast reply, it was really helpful ☺️

[@kendo2377]

Kewpie mayo is made with egg yolks, not whole eggs; and it uses less vinegar so it is slightly sweeter. It makes great egg salad!

[@torresmarcossilvatorres2508]

Muito bom. Vou adaptar alguns cardápios com um toque japonês.

[@soniab.estacio3008]

Thank you ❤Greetings from Chicago

[@typerightseesight]

great video!

[@taijiskitchen]

thanx!!

[@Sharon-kp7lc]

Very very helpful, thanks Taiji!

[@seanwoods3028]

Thank you. This is a great informative video ❤

[@zp9011]

No offense Taiji🙏🏻 great and informative video👍 but i couldn't help but count how many times the word "soy sauce" came up, it was 31 times😂😂😅😅😅🙃😂

[@terrymatsusaki9032]

Thank you so much for explanations; sensei 🌺

[@rimasmeleshyus9486]

Very informative, thanks for sharing. Greetings from beautiful Hawaii islands ⛵️ 🏝

[@marianeldabalasta4127]

Thank you for sharing such info..

[@sakuralim5665]

Thanks for sharing! Just bought and peeled the seal off the kikkoman marudaizu soy sauce - oh gosh, it smells amazing! Quick question: Do you refrigerate your soy sauce? will it really lose the punch of umami, fragrance otherwise when left somewhere on the shelves, not exposed to heat & light?

[@beasage4515]

Thanks. Very informative! 🙏

[@taijiskitchen]

You are welcome! glad you like it!!

[@valentingroener676]

Wow you are the best ! :) 💪

[@taijiskitchen]

hahaha, thanx so much for the comment!

[@teamjantv9655]

Thank you for sharing this informative video..😇❤

[@hello-fc9kb]

time to go shopping!

[@taijiskitchen]

hahaha, don't spend too much money!!

[@miriamocampo7703]

Need to buy ingredient.so dt we cook japanese fud n soup.thank you for d recepi

[@marcosbettishneider4372]

There are some media videos explaining the importance of fermenting soy for consumption, and that it is bad for men because of the estrogen, if it is not fermented. If you are interested in it, just research it.

[@Alaa-braik]

👏👏👏👏 thank you for the video

[@lopezzinjapan585]

Wow this is definitely usefull for me...❤️

[@jacobedwards83]

I also recommend people try shichimi togarashi or seven sorts chilli pepper

[@Nonessential888]

Thank you!

[@melodydemesa7228]

Thankyou,,,,😍😍😍

[@taijiskitchen]

you are certainly welcome!! and I would be so grateful, if you could help me and share my videos/channel to your friends, who might be interested!!

[@ElvinYeoantiaging]

Thank you ❤️ How to make crunchy red pickle radish? For Japanese curry, Oishi, Onegaisginasu

[@watrgrl2]

Hi Taiji-san, I’m in Oregon and here, Tamari is a shoyu that doesn’t contain wheat- only soybeans.

[@themysterytraveler6536]

Kewpie may is made with a lot more egg yolks compared to western mayo, therefore the "richer" taste.

[@yuliyakuzina7689]

Спасибо! ✨ еду в Японию, записала, все куплю, все попробую 🙏🏽

[@lindaminaga2649]

I have at least 4 small serving bottles of Shoyu. Table, Stove, one for me and my husband upstairs if we're watching the football game. LOLOLOLOL. Also at least 2 beautiful Shoyu for formal dining to go with all, I mean lots of Japanese Dinnerware so that my table can have all of the different dishes as they do in Japan

[@marianyt5561]

I like your vidio, Thank you👍

[@roelparilla2139]

thank you

[@rosemariedsouza4652]

I visited Japan recently and bought two packs of red miso. Expiry date mentioned August 2024. Can I store it on the kitchen shelf after opening

[@kavitarai3438]

Thks sir

[@Samcaracha]

Danke dir. Für mich sieht das alles super lecker aus! Ich würd jedes einzelne Produkt ausprobieren und damit schauen, was so geht, aber ich wohn leider auf dem Land und hab keinen Asiamarkt um die Ecke. Bleibt halt nur Amazon.

[@sparrowhawk6748]

Dude, you rock.

[@KateMala1]

Are there brands of dashi powder that you prefer? This was very informative!

[@walter9029]

Thanks for this account. One of my personal favourites are Umeboshi and Ume Su. I know someone in Japan who will bring self made Umeboshi , I am very curious...

[@taijiskitchen]

wow, you know Ume-su! cool! are you able to get it where you are? I am actually trying to make Umeboshi this year myself, and if I do succeed, then I will try to make a video on it as well!

[@walter9029]

@@taijiskitchen Yes I am located in Vienna, and its not difficult to get it, not at ALDI to be sure... maybe I will try some ( sipslefied ) DIY Kimchi....greetings

[@QuangPham-vl5fw]

Hope to meet you in person one day. From Vietnam with love

[@alexkim7270]

Taiji-San. Thanks a lot for the coverage. I was impulsive in buying tsuyu AFTER I made japanese fried udon which tasted great. I don't know what else can I use it for because it is a combination of soy sauce and dashi which are umami bombs in itself. Can you recommend some daily uses of tsuyu?

[@mountedpatrolman]

No Togarashi? I use it on everything!

[@melosaurrn]

Are sake and mirin interchangeable? What about sake and substituting Chinese cooking wine (Shaoxing wine)?