This Japanese snack is quickly becoming my favorite dessert...

[@Jerrywave_]

I like how humble that dude was about his business, constantly mentioning his partners and their teamwork.

[@xNothing2Lose]

For those who prefer it more sweet: I recommend to press the cooked azuki beans through a sieve to get rid of the skin while making a paste of it. So the bitterness of the skin don't counteract the sweet taste. Did it like that for mochi filling, its great

[@jasminmayo5384]

great tip! especially since it doesnt require adding more sugar, thank you!

[@whydontyouaskme]

Sieve or colander?

[@xNothing2Lose]

@@whydontyouaskme I use a fine meshed sieve. i guess a colander would let too much skin pass in the paste.

[@Toschez]

Second that, sieve is a traditional method for making a smooth version we call koshi-an (strained an). People also like the bits in the texture (tsubu-an), and you can sometimes choose from the two at a store.

[@marloes1124]

Could you make Stroopwafels for this series? It's a Dutch treat. They're kinda like two very thin wafels with a type of syrup in between. They're really good! I don't think I've seen a lot of people actually make them on youtube

[@Lifebymikeg]

ahh great idea, I forgot about that one but its one of my favorites. Thanks for the tip!

[@CherylNkosi]

I looooove them

[@jm98]

Yes please!

[@ivansmashem8304]

I imagine both Reading Terminal Market in Philly and anywhere they sell them in Amish country in Lancaster, PA would both be excellent places for delicious research!

[@pyotrilyichtchaikovsky3733]

Jonge, nu wil ik ook stroopwafels, vooral warme zijn echt kkr lekker

[@rainofsunshine473]

The cofounder seems so chill and humble, I really like the idea of interviewing people who have made the desserts you're covering their livelihood. Cool series idea.

[@edmontonlivermoore4935]

A spice series sounds right up your alley too. I'm sure a lot of us would be interested

[@tom2324]

French guy cooking has a decent spice series on the go

[@Idiomatick]

"You're not going to eat them all the time" Says the man who hasn't lived in Japan :P Taiyaki is incredibly convenient street food, so you could easily eat it multiple times per week.

[@robinlillian9471]

I would if I could. I love sweet, red bean paste. The most common dessert with it that I see is sesame balls, though.

[@sasuke1243]

@@robinlillian9471 red bean mochi is my favorite. especially the green tea versions

[@AnimotionTheRock]

seriously last time i went in japan, the shop in front the SEGA arcade 2 was selling them for 109 yen. For a little more than a dollar, this stuff was my go to for quick sweety snack

[@HolahkuTaigiTWFormosanDiplomat]

:0

[@Mariruska]

In Guatemala we eat Rellenitos which are: Sweet plantain balls with that sweet red bean paste you made. I adore them. Guess it is the Guatemalan Taiyaki :p

[@--Paws--]

That sounds very interesting.

[@emalinel]

Huh. Well that's an interesting way of making koshian (smooth red bean paste). I will say from experience that the glutinous rice slurry and the butter/sautee method isn't entirely necessary if you let the red bean paste cook long enough over the stove (you can also control the thickness or ooziness of the red bean paste within the taiyaki better) but if you're looking for speed/time this seems like good way to do it. Nice execution! (I gotta try that addition of soy sauce in the batter that's genius.)

[@Lifebymikeg]

Emaline L. Yeah I check out of ton of recipes and this is what I decided to go with. Endless ways to make it

[@Beckala67]

I put mine in the Instant Pot.

[@lilly_koii]

I got a taiyaki pan for Christmas and it's been a blast making different flavors. they're so expensive to buy from vendors in NYC so it's amazing how easily we can make these things for cheaps from scratch. I did red bean filling and apple pie, from just chopped up apples, lemon juice, and spices :D

[@Lifebymikeg]

I know there’s plenty more sandwiches to explore but it’s time to take a little break for the now... Hit me up on instagram @lifebymikeg if you have any “sweet” ideas you want to contribute to the show or comment in below.

[@kandyhobdy4734]

the batter mishap made me chuckle. love your work. Recipes. Cooking tips and New York trips. Culture. Your videos are an art form.

[@BrunoRMasetto]

there's nothing wrong with the foam that forms when you boil pre-soaked beans, those are not impurities. it's just the proteins in the beans that lower the surface tension of the water and air gets trapped in tiny bubbles

[@romasandmo]

That's really something my grandmother and I should try making! Thanks, guys!

[@NegativeFeedback]

Stoked for the new series! Loved the sandwiches, but definitely more partial to a desert.

[@jussie4l]

NegativeFeedback that wasnt so negative

[@MathijsHeideveld86]

Try stroopwafels, they are a dutch double waffle with a sort of caramel filling. Make em, cool em, heat on a cup of coffee or tea. great snack!

[@Chihirios10]

Mathijs Heideveld my dad used to mail these to me when he worked at google HQ in San Jose California. They were sooo good

[@marcosdheleno]

yeah, they quickly became some of my favorite as well, every time my sister comes to visit, i demand she brings them...

[@ShinKyuubi]

My state has a Japanese cultural celebration every year and I got to go in 2018 and got to try both Takoyaki (the octopus 'fritters' as some call them) and Taiyaki..both were absolutely delicious and I've been interested in buying a taiyaki mold for awhile now..I will get one eventually..Also got really lucky and when I bought a $20 grab bag from an anime stall at the event there was some melon bread inside as well so I got to try that too.

[@_koko1j_114]

everyone else: Taiyaki me: fish shaped pasteries Gran Torino eats

[@mariaandjams]

It would be cool if you made the review of cheesecakes (syrniki). Like small russian pancakes from cottage cheese which can be made with different spices and to give it, for example, with condensed milk, jam, and sour cream.

[@thebassrogue]

that sounds delicious! now i want to taste it lol

[@mariaandjams]

@@thebassrogue My favorite syrniki - sweet with a lemon dried peel and mint, and mother prefers spicy one with paprika and masala . Quite flexible recipe)

[@NightMind0]

Traditionally made with raisins or plain, it is quite versatile. However, we didn't go much past cinnamon and lemon zest. Another cool recipe I like is lazy dumplings, basically a combo of flour, cottage cheese, and occasionally an egg. It's mixed together and boiled (that's why the lazy part). They are suuuper tender, but you have to nail down the proportions. Too much flour, not as tender, too much cottage cheese and they fall apart.

[@mrloboto]

Really loving the history and culture that's being shared with your recent stuff. You've evolved your style and it's only getting better.

[@Lifebymikeg]

Thank you 🙏

[@joeo4117]

I would love to see you make English scones with clotted cream and jam :)

[@Hugin-N-Munin]

I'm guessing you mean 'making the jam', 'making the clotted cream', and 'making the scones'. That'd be awesome. It'd also be interesting to see whether he'd pronounce 'scone' to rhyme with 'gone' or 'cone'

[@terilyte3152]

Stretching the idea of dessert but I don't disagree

[@PlayaSinNombre]

And orange marmalade, please!

[@PlayaSinNombre]

Hugin N Munin raccoon

[@gameboyblue2515]

That girls honesty, respect

[@benjaminfreiman9430]

The sandwich series was solid but I was about ready for something different XD Glad you're onto a new things! Nice research!

[@sylvialehman]

Besides the ¨anko/bean" (I preffer it at baked Manju, and the steamed Kohaku manju - both delicious). In Japan there are the "Shukurimu/ Choux Cream" too, much more tasted.

[@nickorange4881]

guy was playing violin on a train that skill. im impressed.

[@GrayNeko]

Great start to a new series! ^_^

[@dreadwing01]

What ever direction you take your channel I am game to watch.

[@justaddmusclecom]

WOW, Happy New Year Guys, this was my first time seeing that new intro with the Ramen Theme. I absolutely love it.

[@leafKNOWtrace]

WOW I'm halfway through the video and I just realized how much i appreciate you take the time to craft your content. Introducing to the history and culture and people taking part on a simple but special treat. It entertaining and it makes me want to go out and ask more questions when i'm eating some other culture's dish. I can't wait to try all of the recipes out when I have the chance!

[@Nirrrina]

That's why I love watching a lot of KZbin videos. A lot are like watching a mini documentary. Although this video comes out as more an actual documentary than just a KZbin video. That requires a lot of time & dedication. Love it though.

[@NOTANOTHERCOOKINGSHOW]

They opened up a new Super HMart by me in Yonkers. It's like a wonderland.

[@faisalsalam4161]

I love that you went to HMart. That store is amazing and we have one just a few blocks away in my town. There are a lot in Queens and the border of Long Island where I live. Great video as usual. I think this new series will be amazing.

[@shaneweismiller3721]

So awesome how in depth the interview with the owner was!!!

[@Yoshinator54]

Taiyaki was one of my favorite snacks growing up. I used to get them from time to time when I lived in California or when I visited my relatives in Japan. Now that I live where you can’t find taiyaki anywhere, I just make two waffles and sandwich some anko between them. The taste and texture are pretty close and it hits the taiyaki cravings.

[@emlynorr9650]

So happy/proud to see you guys keeping your content exciting and fresh! I've been a follower since before you had 50k subscribers and I've loved everything you've done. keep it up!!!

[@classicbananamilk]

Sandwiches... desserts... as long as you keep bringing the level of quality you have been I'm good with whatever the subject is. Keep killing it, Mike!

[@Toschez]

Blending the bean paste is optional if you want some bits in the texture. It’s also good to mix the two.

[@y4miko]

I am so glad you made a video about taiyaki!! when I was studying in Japan I loved eating this for dessert! also there is another version that uses white beans instead of the red ones and the flavour is a bit different but equally good

[@Lifebymikeg]

interesting, do you know what kind of white beans?

[@Hwyadylaw]

@@Lifebymikeg Many types of white bean can be used, but I think white kidney beans are the most common.

[@alayayassein6931]

These are such a childhood favourite. Can’t wait to get back to the city and pick up a bunch! Serious cravings rn

[@PlayaSinNombre]

I don’t have the fish mold, so I’m gonna make some waffles and red bean paste sammies!

[@richardportelli1983]

Relationship marketing is what used to be called "word of mouth" in the olden days before the "internet"

[@nebou5255]

In my entrepreneurial studies and marketing classes still call the marketing strategy "word of mouth." Could be what different places/people call it. Edit: never heard it call "Relationship marketing," and took the classes a year ago.

[@richardportelli1983]

@@nebou5255 I think it's a millennial term lol.

[@hellengomez9022]

When you opend that box.... I almost cry :’) Such and amazing way to making the things with love I love your channel! I’m new here and I can’ y stop watching Regards from your new Mexican fan 🎉💕

[@SARAIN4ever]

OMG *DEM PICS OF HIM AS A CHILD~!* 😍 Soo cute!!

[@baaauniverse]

looking forward to this new series but also hoping you revisit any old ones with new seasons to come :)

[@jasonf9762]

I became a fan during your Sandwich Series and continue to be with this one. I am a HUGE sweets guy and look forward to more videos like this one.

[@davidwilliams4006]

I got the mold 2 years ago to use it for making corn muffins made with cream corn, ham or taco meat, shredded cheese and diced green chilies. Muffin batter works great too, I plan on making fish cakes with it next.

[@zahinn7445]

real professional content, love it! This is what the internet should be.

[@Lifebymikeg]

Zahin N hah I agree. Let’s get rid of the crap

[@Deperuse]

I've been buying these from the market not knowing what they were. This is great, thanks. Especially for a bit of the history on it.

[@SpinX522]

Will definitely have to try this when I'm in Toronto next weekend.

[@drewcipher896]

I get these at the grocery store all the time with green tea ice cream and red bean paste. So delicious

[@OBKean]

I'm going to school for baking and pastry arts next Sept so tips, tricks, and exposure on different sugar filled treats is always appriciated! Love it!

[@yduong7]

Love this episode! Especially the history of the taiyaki! Please keep up the great content

[@JohnVKaravitis]

The filling is such Japanese pastries is half anko bean paste and half brown sugar. THAT is why it's so addictive. Enjoy.

[@damienhellebrandt4638]

Hey guys, just wann give you a big thumbs up for your videos. Since my dad owned a catering bussiness I've grown up working in a proffesional kitchen. Even though I am not a proffessional chef myself I learned to cook many different things throughout the years. Anyways... just wanted to say that your videos are a great inspiration and motivation get back into the kitchen more often, especially for healthy every day meals. So thank you very much and keep up the good work. Hope to see many more videos in the future. I do love the series where you make everything from scratch.

[@morganminecraftlegion9101]

Just ordered a Taiyaki Pan. Even if I don't make Taiyaki, that would still be cool for pancakes.

[@Tuper41]

What a fun episode, love the back story and the shop owner and it was about something I've never heard of or seen before so I love that and the cartoon song part was fun and that mold griddle was awesome! Great job!

[@SDOtunes]

If this series makes it to Christmas (Man, I hope it does!), I'd love to see you try Makowki or Mohnkließla from the Silesian parts of Poland (and some parts of East Germany). My Silesian grandma always makes it for Christmas and the whole family loves it. It's basically day-old bread rolls or white bread that gets layered in bowl with a mixture of ground poppy seeds, sugar, vanilla, raisins and almond slivers cooked in milk (with a hint of bitter almond aroma) and then cooled. Really easy to make and if you love poppy or marzipan, this is the perfect Christmas dessert.

[@barbarak5489]

Omg super excited for this series Great episode, that looks delish ☺️😃

[@billeustace3747]

for any londoners there is an H mart in New Malden/Raynes Park

[@girlygroove8250]

Love your creativity!!! So cool to see something different! :)

[@smitsun]

I loved this! especially with the history of the dessert and the recipe..nicely told story!

[@NE-BO]

Remember that Japanese deserts are not near as sweet as American deserts.

[@Lifebymikeg]

that's why I like them and it's all the reason I like making sweets at home. Control those sugar levels

[@momkatmax]

@@Lifebymikeg Definitely. I have noticed that our local Asian and Mexican bakeries treats are not as sweet and rely on spices to make them more subtly delicious.

[@tugz589]

I dont think any sweets are as sweet as american sweets theres actually other flavor other than sugar

[@rorolonglegs4594]

@@Lifebymikeg hi

[@nomongosinthaworld]

Only applies to traditional Japanese sweets.

[@MagiRaz]

Props to taiyaki NYC for their tasty treats but I just KNEW with a store specializing in Japanese desserts there was gonna be bearded fedora wearers hanging around.

[@c0ppersulfate]

LOVE THIS CONTENT!

[@roninhirox]

I like that you rolled that beautiful bean footage

[@AguaAbigail]

That Taiyaki restaraunt is incredible! It's times like these when I wish I lived in NYC..lol But maybe I'll try my hand at making it.

[@renee4460]

Looks Delicious!!

[@Jozjazz1952]

I’m loving your new content lately.

[@StretchReality]

Honestly all these specialty markets would be one of the main reasons I would want to move to NYC

[@jessgatsby]

Love this idea. This is so cute and I love the history you included!

[@shadowtheimpure]

Taiyaki is love. Taiyaki is life. You can get it in basically every flavor under the sun. If you have your own iron, you could even make savory renditions.

[@PlayaSinNombre]

This series hits close to my, well stomach actually. I love this episode, and am really looking forward to the macarons!

[@fatmaninparadise]

You should have tried the icecream Filled taiyaki. They're awesome.

[@FinancialLiteracyaMust]

My daughter is going to enjoy helping to make & eat the Taiyaki. I'm excited

[@JamesSmith-vk2ky]

Good mom!! 👍👍👏👏👏👏👏

[@scottarcher8946]

Before Chef Iso said waffle I thought "backed-beans with more than usual brown sugar, inside a waffle or the fried sandwich molds I have" and that's what I'll try. Thanks, it sounds good and simple

[@lovetaeminkpop]

I'm so happy the first episode of the serie is a Japanese dessert! I'm in Japan for one year and definitely want to make Japanese desserts when I go back to my home country! 🙂 I'm hoping for other Asian desserts in this serie

[@imBenca]

Pastel de Nata may fit the bill. Also called Pastel de Belém or Custard Tart is a Portuguese dessert which consists cream mixture in a bowl shape pastery. It's really good!!

[@sihTdaeRtnaCuoY]

It's no wonder people pull out their phones, these are some of the coolest looking desserts. I hope they taste as good as they look. I want to try them for myself.

[@thegamerboy1000]

13:11 I thought I'd never see the day when I saw a Japanese man sporting an afro lol

[@darrellboggess4954]

i've never seen that kind of batter mixer before.....it's really cool

[@neptune190]

I'd be interested to see your take on Sfinge (Italian Zeppole). They're basically sweet deep fried dough balls with your choice of topping (usually powdered sugar, but I've also had them with honey, chocolate, or strawberry preserves). My grandmother used to make them every year for Christmas.

[@confusedwhale]

It's funny how Taiyaki NYC and SomiSomi opened the same concept stores within a month of each other on opposite sides of the country (NYC Sept 2016 and LA Oct 2016).

[@austinthrowsstuff]

Idk how you guys havent blown up more. Maybe you have but idk but you guys taught me so much and make the best vids.

[@espererai1]

Thank you! I have been wanting to make these. These are delicious.

[@wpl6661]

The foam that comes to the top is actually coagulating proteins. It happens when you are cooking meats or beans in liquid. It's not anything bad or impure. All it does is cloud the liquid so people who want a clearer broth remove it.

[@crabsos]

as a dessert lover i'm so hyped for this series!!!!!

[@akshaychandrashekaran2267]

Dude, India has such a crazy variety of sweets.. Gulab Jamuns, Jalebis, Pedas, Halwas like Gajjar halwa (carrot halwas), Thirunalvelli halwa, etc, mysore pak, Puran Poli, .. the list is insane, and may warrant it's own series.

[@joyces2222]

Quick, simple, easy, is my goal.

[@natia456]

Honestly I'm stunned that you went to Food Gallery and H-Mart. I go there all the time! Food Gallery has the best bubble tea and also if you go upstairs to pelicana chicken, there korean fried chicken is so good and you get a lot for a fair price.

[@hogtownrich]

Please include an episode on how to make the perfect Chocolate Babka! I have very happy memories of the delicious babka from Russ & Daughters when my wife and I stayed nearby in November of 2017 and am itching to make it myself.

[@mlizp]

Loved the sandwich series, excited to see desserts you do!

[@christianjosephdelacruz3276]

You should try to do the Filipino Halo-Halo dessert or rice cakes

[@JonCole]

couldn't agree more, filipino food generally gets slept on and filipino desserts doubly so. halo-halo is definitely a shout and appeals to the history/regionality that mike's videos like to highlight.

[@cviddy]

So outside of the preservation of 2-3 beans in sugar, gulaman from scratch would be crazily unnecessary, as would flan, just to be an extra ingredient. Would the kondensada be straight up milk condensed by hand too? Halo-Halo in general is just labor intensive from a "from scratch" perspective rather than a "from jar/can" perspective. But ube from the root to a dessert would be a nice touch.

[@soldado6847]

Nah Filipino desserts give diabetes

[@nathanjiscoot6546]

im hyped for this series, keep it up!

[@jaxeek]

Him: Does that ever get old? Her: ....a little.

[@caitlingee2232]

Or do dan tat, an egg custard tart. They are in all chinese bakeries basically and one of my favorites

[@SuperSylar]

Here an ideia: there's a brazillian sweet called "brigadeiro" extremely easy to do. You mix condensed milk, cocoa powder, butter and a bit of salt in a pan at medium-low heat until get an homogenous mix and let it cool on room tempeture/in the fridge, then roll it into small balls and add sprikles. Done! It's very popular in (birthday) parties. You can also make the other variants by using coconut shavings instead cocoa powder and a whole clove instead sprinkles (this one is called "beijinho"), or using strawberry powder (Nesquik) instead cocoa powder and crystal sugar instead sprinkles (this is called "bicho-de-pé"), but you can also get creative and add something else to the mix and topping like lemon juice and lemon zest.

[@ryanlaurence569]

Would love to see some Sicilian/Italian desserts on here. Great opportunity to go to Little Italy. A few we make around our house are S cookies and Sfingi (almost like an elephant ear from the fair). I am also a huge fan of Torrone, which is almonds suspended in nougat. Could try your hand at homemade nougat and fill it with more than just the standard almonds. Great video as always.

[@NoahTSander]

Loved the sandwich series - but as a hell of a sweet tooth, I do look forward to this series even more! Awesome start, looks very interesting and delicious!

[@nameramthgin6077]

egg shell at 14:56 even 20 years later i can still clearly hear the voice of my home economics teacher yelling at me to never crack eggs directly into what you are cooking.

[@TheRockstarParking]

I grew up with a Mexican dessert called Capirotada which I rarely see anyone cover. It's my favorite dessert and usually made around Lent.

[@THEREALDATALORD]

This was a really pro produced video man. Nice work.

[@therasheck]

Sweet! Thank you!