Traditional salmon dish. Grilled miso salmon with charcoal.

[@starry7544]

It's cool that starting this KZbin series has made you start to try new recipes and techniques as the host as well.

[@kyodokan.japanese.cuisine]

Yes, KZbin and viewer give me a lot of chance! I like making videos so much. Thank you for watching and your comment as always😊

[@jkbcook]

For someone so young, you are already a master chef. I loved your little practical tip about making the diagonal cuts on the thin part of the salmon. Everything is precise and beautiful. Fun to watch a young master at work.😊

[@kyodokan.japanese.cuisine]

Thank you very much! I'm very happy about your comment😊. I'll keep making interesting videos. Your comments always encourage me. Thank you. Have a nice weekend.

[@jkbcook]

@@kyodokan.japanese.cuisine 😊💕

[@johnNJ4024]

Ohayogozaimasu Ryusei! :) Your grilled Miso Salmon looks very beautiful and delicious! My girlfriend and I don't eat Salmon very often but we like to eat Arctic Char. The next time we eat Arctic Char I'll marinate it with Shiro Miso as you've taught us. Domo arigato for sharing this recipe!

[@kyodokan.japanese.cuisine]

Ohayogozaimasu! Thank you very much:). Yes, please try it! White miso is good for a lot of kinds of fish, I hope you’ll enjoy it!! You’re welcome and thank you for watching as always! Arigato :D

[@AiraXue]

Oh my goodness, the Daikon flower that you made is so pretty!! And the miso salmon looks absolutely delicious 🤤 That must take so much patience and skill to grill it over charcoal. Thanks for sharing, Ryusei-san

[@kyodokan.japanese.cuisine]

Thank you! This is a traditional skill of japanese chef! Yes, I practice grilling with charcoal more and more. You're welcome! Thank you for watching and your comments as always😊

[@fragranthills]

Sublime blend of culture and cooking. Excellent presentation.

[@kyodokan.japanese.cuisine]

I'm so glad about your compliment. Thank you so much.

[@shawnhampton8503]

This sounds so good. Thank you for sharing your knives information. Please do an episode on Japanese knives and the techniques for them.

[@kyodokan.japanese.cuisine]

Thank you! You're welcome. I'm happy you enjoyed my video. Yes, I'll do it!

[@toshikosuisei4160]

I enjoy your lessons very much, thank you! And your Shodō is very nice too! I do not usually comment on recipes I have not tried but this grilled miso salmon looks delicious. I will follow your recipe this weekend - my hibachi is ready :)

[@kyodokan.japanese.cuisine]

You're welcome! And thank you for your complilment and your comment:). Sounds good! I hope you'll enjoy it with hibachi!! Thank you!

[@longbao6040]

I've made miso salmon before, but I will definitely try again using your techniques! Thank you for always making high quality videos!

[@kyodokan.japanese.cuisine]

That's nice! I hope you'll enjoy my recipe!! You're welcome😁 I'm glad your comment!!

[@Max-dm8ee]

Amazing as always Ryusei-San! I love salmon and this dish looks amazing!

[@kyodokan.japanese.cuisine]

Thank you very much! Salmon is so deliscious😁

[@sabyx5]

Looks delicious! I can almost smell and taste it …..subscribed! Thank,you for sharing

[@kyodokan.japanese.cuisine]

You’re welcome. I’m very happy about your comment. And thank you for subscribing!!

[@kyrastuart1920]

That looks so delicious. I have miso, and you have motivated me to try and make this.

[@kyodokan.japanese.cuisine]

Thank you very much. I'm very glad to your comment😁 I hope you'll enjoy it!

[@mccornchip]

I had some white miso on hand and our family is always looking for new ways to make salmon. This looks ideal, I started the marinade just now, looking forward to grilling this up in the next couple days! Thanks!

[@kyodokan.japanese.cuisine]

That's nice! I hope you'll enjoy miso salmon:) You're welcome. Thank you for watching and your comment!!

[@r4zga]

Thank you for your amazing content ! (you forgot the "a" in "japanese" on your channel banner haha)

[@kyodokan.japanese.cuisine]

You’re welcome! I’ll check it! Thank you:)

[@ponza2538]

Your knife skill is perfect can I ask if I dont have saikyo miso can I use the miso that using for make Miso soup ? I just have marukome miso xDD Hope you make more video about Miso menu xDD

[@kyodokan.japanese.cuisine]

Thank you very much! Yes, you can use marukome miso. I recommend to add 5 grams of sugar in the sauce! Yes, I’ll make more videos about miso menu:)

[@freddyhank]

All of your miso recipes are delicious and perfect. Always wanted to find really good miso marinade recipes. Thank you chef!

[@kyodokan.japanese.cuisine]

Thank you very much! Im very glad you enjoyed my recipes. I’ll make more miso recipes:)You’re welcome. Thank you for watching too!

[@mikaellarsson7932]

Delicious and very elegant! I love to grill fish, also for breakfast. Mackerel is also good and cheap. Nowadays it is easy to find all kinds of miso, mirin etc in Europe. When I lived in Fukuoka I bought several knives including a long yanagi knife, sharpened on one side, the others more all purpose. Got them in the Hakata Kikuhide shop by Reisen park and their blacksmith workshop is in the yard behind. Recommended if you visit Fukuoka. Arigato!

[@kyodokan.japanese.cuisine]

Thank you for watching and your information. Because, I've never been to Europe. Marckerek is so delicious and I love it! You lived in Fukuoka! Althogh I've visit once, I didn't know this shop. If i visit Fukuoka, I'll go there! Thank you very much! Douitashimashite:)

[@mikaellarsson7932]

@@kyodokan.japanese.cuisine Yes, lived for many years in Nakasu, Fukuoka. I was always on my bicycle, know all of the city, Fukuoka is flat. Also very good seafood and fish plus veggies and beef from Saga and other prefectures in Kyushu. But, really, one finds good food all over Japan. Number one in my book of cuisines in the world. Also learned how to shop good stuff cheap, towards closing hours and broken mentaiko etc. cooked a lot at home. My gf is Japanese, but does not cook. A good friend runs a sushi place and I learned a lot from him, he also knows French cuisine so sometimes there are surprises for his guests. Now I am back in Romania and retired, but still cook a lot of Japanese food. Best of luck with your ambitious channel on KZbin. Kanpai and arigato!

[@RomaInvicta202]

No way I will ever make it, but looks awesome, I'm sure it's tasty

[@kyodokan.japanese.cuisine]

Thank you very much! I'm sure you can make it.

[@RomaInvicta202]

@@kyodokan.japanese.cuisine I have absolutely no idea what the ingredients are haha I live in UK, and we have no Japanese shop here, so getting hold of all the stuff you used would be amajor logistical operation, so for that reason it's very unlikely Thank you for commenting back, it's very kind

[@chinoyhealingfoodstravels8888]

Greetings from Redondo Beach 🇺🇸🇺🇸Looks delicious👌👌

[@kyodokan.japanese.cuisine]

Thank you for watching and your comment from America!

[@MrLemonT10]

This dish looked really beautiful once plated, it must be very tasty !

[@kyodokan.japanese.cuisine]

Yes, this dish is so loved traditionally! Thank you for watching and your comment as always. Have a nice weekend😁

[@MrLemonT10]

@@kyodokan.japanese.cuisine I hope you will make more recipes with white miso !

[@kyodokan.japanese.cuisine]

@@MrLemonT10 Thank you for your request! I’ll make it😉

[@MrLemonT10]

@@kyodokan.japanese.cuisine thank you ! I look forward to it

[@funguslives]

こんばんは先生! Great style and method! I dont think I can grill with charcoal in my apartment,. Can I attempt to grill the Moso Salmon in a toaster oven over low heat?

[@kyodokan.japanese.cuisine]

こんばんは🌙 Yes, you can grill it with toaster oven! I don’t use charcoal every time. I hope you’ll enjoy miso salmon!!

[@admanios]

Thank you for this recipe. It looks so good! When salmon is on sale, my wife and I marinate salmon and broil it with a recipe from J. Kenji Lopez-Alt called "5-Minute Miso Glazed Salmon". I recommend it! 😉

[@kyodokan.japanese.cuisine]

Thank you for teaching me!! I'll watch it😁

[@ptg01]

What beautiful calligraphy !!!

[@kyodokan.japanese.cuisine]

Thank you so much! I’m happy you said that. Thank you for watching:)

[@Rabbit0King]

Thank you for writing it out! When I first heard of this dish, I thought it was 最高 and thought it was just very popular 😂

[@kyodokan.japanese.cuisine]

You're welcome! I'm very glad about your comment. Thank you for watching!!

[@martindione386]

man this is bueautiful, the raddish flowers are just for decoration, or you can eat them as well?

[@kyodokan.japanese.cuisine]

Thank you! No, we can eat it, its pickles:)

[@michaelogden5958]

Elegant and sure to be delicious!

[@kyodokan.japanese.cuisine]

Thank you for watching and your comment! I’m very happy. Have a nice weekend!!

[@Ieatlikeabird-mh7tz]

Do you have to marinade the salmon with miso paste for 48 hrs Are salmon caught wild or are they farmed in Japan.You are very nimble with your hands,the radishes are beautiful!!

[@kyodokan.japanese.cuisine]

Yes, the flavor of this miso paste is not thick, so it takes 48 hours. And this salmon was caught wild! Thank you very much😁! When I was a student, this radish was exam!

[@Ieatlikeabird-mh7tz]

@@kyodokan.japanese.cuisine I will give you A++ in exam 😁👍

[@kyodokan.japanese.cuisine]

@@Ieatlikeabird-mh7tz Thank you very much😆!! I hope you’ll have a nice weekend!

[@seanc.mcnally2118]

Perfection

[@kyodokan.japanese.cuisine]

Thank you for watching and your comment!!

[@1stYoutubeHandle]

Looks really tasty!

[@kyodokan.japanese.cuisine]

Thank you for watching and your comment!! Arigato!

[@leightaft7763]

Great video thank you.

[@kyodokan.japanese.cuisine]

You’re welcome! Thank you for watching😉

[@micheljodoin531]

I really enjoy your channel and recipes. Please continue ! It is really appreciated. I understand that grilling this way may be a very good practice, however can you indicate me another correct way of cooking this recipe ? ありがと ございます

[@kyodokan.japanese.cuisine]

I’m very happy you enjoyed my video! Yes, I’ll continue!! You’re welcome and I hope you’ll enjoy it😁 どういたしまして！

[@micheljodoin531]

@@kyodokan.japanese.cuisine Thank you for your answer. Can I broil it in the oven ?

[@kyodokan.japanese.cuisine]

@@micheljodoin531 Yes, you can broil it in the oven!! But, miso salmon burns easily, I recommend to grill it over low heat.

[@micheljodoin531]

@@kyodokan.japanese.cuisine わかりました。ご回答いただきありがとうございます。

[@thorenjohn]

Very well done. Thank you!

[@kyodokan.japanese.cuisine]

You’re welcome! Thank you for watching:)

[@MM-ib6qh]

Love it. Thank you!

[@kyodokan.japanese.cuisine]

You’re welcome! Thank you for watching too:) Have a nice day😁

[@charlesarmstrong5292]

Quant as this form of Writing is. Thank goodness I do`nt have to write like this, My next birthdays`s coming up and I wont get the invitations out on time. 😄 Loved the recipe though.

[@kyodokan.japanese.cuisine]

Thank you for your comment. And I'm very happy you love my recipe. Congratulation! I hope you'll have a nice birthday😊

[@deanebruner2396]

beautiful, thank you

[@kyodokan.japanese.cuisine]

You’re welcome! Thank you for watching and your comment:)

[@cherylcalac8485]

Amazing!

[@kyodokan.japanese.cuisine]

Thank you for watching! Have a nice day😁

[@JOR569]

Holy fk that kanji calligraphy got me

[@kyodokan.japanese.cuisine]

Thank you very much! I'm very happy about your comment:) Have a nice weekend😁

[@jaaychung]

ahhh i can't wait to try this

[@kyodokan.japanese.cuisine]

Thank you! I hope you’ll enjoy it!

[@adamfreeman5609]

Wonderful recipe, I was wondering though with the vinegar can you please explain which type of vinegar and how strong it is.. Thankyou in advance

[@kyodokan.japanese.cuisine]

Thank you so much! This vinegar is rice vinegar and the level of srtong is medium high, it's similar to white wine vinegar. I hope you7ll enjoy it:)

[@ll_spud]

Lools delicious

[@kyodokan.japanese.cuisine]

Thank you for watching and your comment!

[@fragranthills]

Thanks!

[@kyodokan.japanese.cuisine]

Thank you very much! I got Super Thanks first time! ありがとうございます😊

[@rachelle7820]

Love this !!

[@kyodokan.japanese.cuisine]

It’s really tasty! Thank you for your comment as always 😁 Have a nice week end!!

[@rachelle7820]

@@kyodokan.japanese.cuisine you are going to do so well with your channel, I know from your first few recipe videos ☺️

[@kyodokan.japanese.cuisine]

@@rachelle7820 Yes, I know you watched and gave me comments😊. Thank you so much! Fortunately, many people find my channel✨

[@areohwhyseeee]

the plating looks like 2 seahorses next to some sea anemone

[@kyodokan.japanese.cuisine]

I've never thought, but I agree with you. They are really similar to seahorses.

[@peti1940]

Very cool!!! 👑 🐟 Is this an indoor-barbecue??

[@kyodokan.japanese.cuisine]

Yes, is it indoor😂. Outside is a bit noisy💦 Thank you very much😁 Have a good day!!

[@peti1940]

Dearest Ryusei!! If this is a gadget Peti can purchase, please do share the details ❣️❣️❣️❣️

[@kyodokan.japanese.cuisine]

I bought this! I’m not sure you can purchase or not😅 I hope you’ll get it! www.amazon.co.jp/%E3%82%B3%E3%83%BC%E3%83%8A%E3%83%B3-%E3%82%AA%E3%83%AA%E3%82%B8%E3%83%8A%E3%83%AB-%E3%83%9F%E3%83%8B%E3%82%B0%E3%83%AA%E3%83%AB-%E3%83%95%E3%82%BF%E4%BB%98-%E7%9B%B4%E5%BE%8430X%E9%AB%98%E3%81%9540cm/dp/B07Q5W79TD

[@peti1940]

✔️❣️Will now have to disconnect the fire alarm… 😄

[@kyodokan.japanese.cuisine]

Oh😅 I hope you'll find it!

[@chloekaftan]

one way to prevent cutting too deeply with the daikon is to place chopsticks on both ends to keep the knife from going too far, please use disposable chopsticks as this will damage any good chopsticks you may have.

[@kyodokan.japanese.cuisine]

Yes, it's good way. Thank you for your advice:)

[@randydarklight]

hai Ryusei-san! I like it that way.

[@kyodokan.japanese.cuisine]

Hai! Thank you for watching and your comment!!

[@z-man7883]

That looks like a delicious snack to me 😂

[@kyodokan.japanese.cuisine]

Hahaha🤣Thank you for watching:)

[@FesiaUota]

Salmon is ichiban❤

[@kyodokan.japanese.cuisine]

Yes, salmon is so delicious! Thank you for watching an dyour comment😊

[@Marccooking]

😍😍😍

[@smkh2890]

i haven't see this 'Shiro Miso', only the dark brown type. Not sure where I can find it....

[@kyodokan.japanese.cuisine]

In fact, almost people don’t really use Shiro miso. Because, the taste of it is sweeter than dark brown type. But, Shiro miso is essential to make this miso salmon(Saikyo Yaki). I hope you’ll find it! Thank you for watching:)

[@smkh2890]

@@kyodokan.japanese.cuisine we have plenty of Asian shops here in Gold Coast Australia but it’s mainly Chinese . I’ll have to go searching for this pale miso!

[@kyodokan.japanese.cuisine]

@ That’s nice! If you don’t find Japanese Shiro miso, I’m sure a bit sweet taste miso will be good substitute:)

[@smkh2890]

@@kyodokan.japanese.cuisine do you think I can substitute Vegemite?

[@kyodokan.japanese.cuisine]

@ Although I’ve never eaten Vegemite, I think it’s difficult. In my survey , the taste of it is salter? If it’s salty, I try to add sugar. Sorry, it’s not clear answer.

[@fulasufgum4614]

What was the music playing at ~ 10:00?

[@kyodokan.japanese.cuisine]

This music is “ensolarado”. dova-s.jp/_mobile/bgm/play1344.html Thank you for watching:)

[@sliturarse]

Is this Chum/Keta Salmon?

[@kyodokan.japanese.cuisine]

Thank you for asking. I’m sure it’s may be Keta salmon. I’m sorry for answering clearly💦

[@shadowdragoon80]

writes well (Y)

[@kyodokan.japanese.cuisine]

Thank you so much! Have a nice weekend!

[@davidsobel3303]

I have to say that using charcoal indoors without proper venting is dangerous because of the carbon monoxide. I'm sure it makes the flavor great but I don't recommend it...

[@kyodokan.japanese.cuisine]

Thank you for advice! Yes, it's dangerous. But, I use it so carefully. I really appriciate your kindness.

[@betterworld8504]

Too much work for two Peace of Salamon, i know Beter way and more delicious ans not too much work and more beautifuler