Video

Thank you so much! I’m feeling much better now and am so happy to be back. Your kind words mean a lot to me. Have a wonderful day:)

こんにちは。スイカの皮の食べ方、シェアしてくださってありがとうございます❤️ お母様のレシピ、とてもおいしそうです😋 私もぜひ作ってみようと思います😊 良い1日をお過ごしください。

Gracias por ver el video y por tus amables palabras. Estoy muy contenta de que te haya gustado el video. Tus comentarios me animan mucho. ¡Que tengas un día maravilloso! Arigato 🙏🏻😊

Thank you for watching the video so quickly🙏🏻🥰 I had never heard of watermelon rind jelly before! And I'm so jealous of the time when watermelons were four for $1! Here in Tokyo, they cost about 2500 to 3500 yen each this year. It feels like watermelons have gotten more expensive lately. Roasting beets with salt and red wine vinegar sounds delicious! I’ll definitely try that. Thanks for always leaving such lovely comments! Have a great day❤️

ありがとう😊　今度、そうやって作ってみます👍

Haha, you pack your husband's bento every day! Just make sure not to pack him this one! 😂

So you've bought a suribachi🙌 It's a cooking tool with ridges inside the bowl for grinding and crushing ingredients into a paste. In Japan, it's used for grinding sesame seeds, making yam paste (there's a video on that), creating tofu paste, and mashing steamed potatoes. As you mentioned, it's also great for crushing garlic, ginger, and herbs! It's such a versatile tool-enjoy using it!

Hello! When storing a wooden bento box in the fridge, wrap it in a cloth. However, even with a cloth, long-term storage in the fridge may cause the food to dry out. In the summer, you can use an insulated bag. Since the wooden bento box has insulating properties, ice packs inside the insulated bag won't effectively protect the food. That said, there are times when you'd want to use an insulated bag, right? If you carry the bento box in an insulated bag with ice packs, wrap the ice packs in a cloth. Thank you for watching the video!

@@cookingJapan Thank you very much for your quick reply! Yes I need to store my food for a whole morning at my job (in the fridge or insulated bag) but I'm afraid the wooden bento (uncoated or lacquered) warps or deteriorates due to a repeated and long-term humidity exposition, but maybe not :). By the way, your bentos look very nice ♥.

@@christophequenel7270 I totally understand your concern. However, it might be more durable than you think. I also put it in an insulated bag during summer, but so far it hasn't warped or deteriorated. Thank you for your warm comment🙏🏻😊

@@cookingJapan Good to know then !

Hello! Thank you for watching the video and for your lovely comment! I'm surprised and happy to hear that someone from overseas is interested in nukadoko✨

Thank you for watching my video! The wireless portable lamp is called the "TURN" by Ambientec from Japan. I'll add a link to the brand's website in the description (I can't post links in the comments). They have various types and colors. I'm not sure if you can buy it overseas, but I hope this helps😊

Thank you so much for subscribing to my channel! I'm so happy you enjoyed the video. Arigato 🙏🏻🙌

@@cookingJapan your video look professional, I would like to encourage you to make videos from Thailand.🇹🇭 I very love your country. ❤️

@@MrKriss60 Thank you for the lovely comment from Thailand! I have never been to Thailand, but I have the impression that it is a very beautiful country with very kind people. I hope to visit someday✨🙏🏻

Hello. Thank you for watching the video🙏🏻 Regarding your question, the donabe introduced in this video is specifically designed for cooking rice. It is made from Iga clay and glazed with kuroame, containing no impurities. This type of donabe cannot be used in the oven or for baking bread. However, there are mass-produced donabe pots that are suitable for baking bread. Unfortunately, I do not own such a donabe, so I don't have knowledge about baking bread with donabe. I apologize for not being able to answer your question. If you search "土鍋 パン (donabe bread)" on CZcams, you might find videos about baking bread in donabe. Thank you for your comment from Austria❤️ and have a great day!😊

I'm happy to hear that you enjoy the easy and healthy recipes! Arigato🙏🏻🥰

Hello! Sorry for the late reply. It's great that you are enjoying nukazuke! I never thought of toasting it with a bit of black sesame oil - that sounds amazing! For removing the excess water from your nukadoko, please check the description of the nukadoko video. There is a link to another video called "Daily care to ferment the Nukadoko well." This video explains how to take care of your nukadoko, including how to remove excess water. I hope this helps!　 Have a great day :)

@@cookingJapan Thank you. That´s very helpful. 🙏. I have done Nukazuke with beetroot, its stained my nukadoko, i think i shouldn t have used beetroot. Actually am not toasting pickles directly, i just season them with toasted black sesame oil before eat and toasted black sesame oil amplify the taste.🤩

@@sulecanberk7608 Adding black sesame oil sounds delicious! Yes, I also love beetroot nukazuke. But beetroot can stain the nukadoko pink, so I keep a separate nukadoko just for beetroot. I should have mentioned that earlier. It sounds like you're really enjoying making nukazuke!

@@cookingJapan Oh WOOW! Knowing this made me relief😂😂😂. We both have pink nukazuke😎😎😎

Hello! Thank you for your comment. Sorry for the late reply. You have a Japanese Kyusu teapot, that's great! For cleaning, just rinsing with water or lukewarm water is usually enough because Kyusu is only used for brewing tea. After using it, make sure to rinse it immediately to prevent stubborn tea stains. After rinsing, let it dry completely. Generally, it's not recommended to use detergent on a Kyusu because the material can absorb the detergent, which might affect the taste and aroma of your tea. However, if tea stains become a problem, you can use baking soda to clean it. Here's how: Boil enough water to submerge the Kyusu. After boiling, turn off the heat and mix in 2 tablespoons of baking soda per liter of water. Soak the Kyusu, lid, and tea strainer in the solution. Let them sit for about 30 minutes until the water cools. Take them out and gently scrub with a soft cloth or toothbrush. Rinse thoroughly with water or lukewarm water. Dry completely. Thank you for always watching my videos!

@@cookingJapan Thank you so much. IIt is very helpful. am so happy with your time and knowledge shared. We love Japanese culture very much and trying to learn appropriately. 🙏

おはようございます。コメントありがとうございます。 銅製の卵焼き器で「だし巻き卵」を作ったら、もう他の卵焼き器には戻れません（笑）。最初は少し不安かもしれませんが、コツをつかむととても使いやすいと思います。楽しみですね 🙌

Thank you for watching the video. My tetsubin's capacity is 1 liter. This 1-liter capacity is when the tetsubin is about 80% full. Typically, tetsubins are not used fully filled with water. When filled to the brim, my tetsubin can hold 1.2 liters of water. I'll put a link to the website with my tetsubin's size in the video description. Thanks for your comment!

@@cookingJapan Great, thank you! 🙏🏻 Does it work with an induction stove?

@@phino4996 Yes, it works with an induction stove. The tetsubin is made of cast iron, which is compatible with induction cooking. However, if the bottom of the tetsubin is extremely small or if there are protrusions or indentations that prevent it from making full contact with the induction cooktop, it might not work. It's a good idea to check with the seller to make sure it's suitable for use with an induction stove before purchasing. Are you planning to buy one? That's exciting!

@@cookingJapan thank you - on the sellers website your 1.2 L Version is listed as not suitable for induction - probably, because the bottom is so small (and therefore not guaranteed to work). One has to mention that I’m in Berlin, which also means we have 230V here (unlike 100V in Japan). But the 1.85L Version of your Tetsubin from Oigen is listed as suitable for indiction anywhere in the world. Not sure if the size is too heavy though. It’s about 800g heavier than your version. Can you let the water boil and then leave it in the tetsubin to cool down to 60 degrees for brewing Sencha in the Kyusu or do you have to empty the tetsubin as soon as the water has boiled? If you can leave it to cool down the 1.85L would be great because you can then use it for several flushes (I use large mugs and a large Kyusu).

@@phino4996 Honestly, since a tetsubin is used daily, I think a 1.85L capacity is quite large and heavy. My 1L (1.2L) tetsubin can be used with induction stoves in Japan. I've found a page about OIGEN's compatibility with induction, and I've included the link in the video description (as I can't post links in the comments). This page is in Japanese, but there's a link to their English page in the top right corner. OIGEN supports English inquiries, so I recommend reaching out to them directly. They should be able to provide good answers! One more thing: I don't recommend leaving the boiled water in the tetsubin to cool down to 60 degrees for brewing Sencha. It's better to empty the tetsubin as soon as the water has boiled because leaving water in it can cause rust. To cool the water to 60 degrees, it's best to transfer it to another container. :)

Hello! Thank you for your comment. White miso made in one day by fermenting at 60°C has very little salt, so it doesn't last long. For longer storage, you can freeze it. Regular miso, which ferments for six months to a year, has more salt and can be stored for a long time. White miso doesn’t last long, but it is very fresh and has a gentle sweetness from the koji. Thank you for watching my video!

@@cookingJapan thank you so much 🙏

Hello. Thank you for your comment. Donabe is usually made for direct flame and doesn't work well with the heat from an electric stove. I'm sorry about that. Thank you for watching my video!

Hello! Waking up to your comment made me so happy. Thank you for watching the video and leaving such a kind comment. Have a great day ✨ Arigato :)

Hello, and thank you for your comment! When I make dashimaki tamago, I use a heat setting between low and medium. Since copper pans have excellent heat conductivity, it might be better to use a lower heat setting, even though it takes a bit more time. I hope it works out for you next time. I also made dashimaki tamago in my video "5 Breakfast Dishes! Japan's breakfast culture, Easy & Healthy Eating Habits-1," which is three videos back. Please check it out if you're interested. Thanks for watching the video!

@@cookingJapan Thank you! I'll try with lower heat and not keeping the pan on the fire too long.

Hello, and thank you for your comment! There are different ways to cook rice. One method involves soaking the rice before cooking, and another method doesn’t require soaking. In the method without soaking, I wash the rice and then let it drain for 30 minutes. During this time, the rice actually absorbs water. This method is often used for newly harvested fresh rice. If you cook the rice immediately after washing, it can sometimes remain hard in the center. I apologize for not explaining this well in the video. Thanks for watching the video!

@@cookingJapan thank you very much for answering my question

Thank you so much for your kind words every time! I'm glad you enjoyed the information about Umami 🙏🏻😊

Hello! It's been a while. Thank you for your comment. Yes, substituting Kaku-Kanten with hon'kuzu is possible. In Japan, there is also a type of yokan called "kuzu yokan" made with kuzu. However, hon'kuzu is expensive and rare, and its texture is jelly-like, which may make it challenging to create clean square shapes. Your idea to make hon'kuzu yokan is wonderful! Thank you for your comment.

@@cookingJapan Thank you. As always very informative. Today i also started my first nukazuke using ready-to-use Nukadoku. Let´s see..:)

@@sulecanberk7608 That's wonderful to hear that you're starting your first nukazuke with ready-to-use nukadoko. I hope it turns out delicious!

コメントありがとうございます！バリ島で納豆を作っているなんて素晴らしいですね！ 大豆を蒸す方法や納豆菌へのケア、発泡スチロールの箱と温かいペットボトルを使った方法など、とても参考になりました🙏🏻 アンモニア臭についてですが、冷蔵庫に一日置くと消えるので、そして納豆菌の説明書にもアンモニア臭がすることがあると書かれていたので、普通のことだと思っていました。でも、最近上手く作れるようになってきたら、アンモニア臭がしなくなりました🙌 自家製納豆、がんばります😊 動画を見てくれてありがとうございます！

You have okra and turnips in your garden? That’s wonderful (it’s like Japan)! I’m jealous! I looked up fire cider, and it sounds delicious and healthy. I’m definitely going to try making it! Thank you for telling me about it, and thank you for always commenting. I can’t believe it’s already 35 degrees in May! Take care and have a great day ❤️😊

Merhaba. Yorumunuz için teşekkür ederim. Yokan, beyaz fasulye gibi diğer tür kuru fasulyelerden de yapılabilir. Japonya'da beyaz fasulyeden yapılan beyaz an (beyaz fasulye ezmesi) yokan da vardır. Videoyu izlediğiniz için teşekkürler🙏🏻😊

@@cookingJapan cevabınız için teşekkür ederim

Hello. Thank you for watching the video. Regarding your questions: 1. Before boiling it with 70% oil for the first time, I don't wash it with detergent or soap. If you're concerned, you can wash it with hot water. 2. After cooking, I clean the pan with hot water. I use hot water and a cloth like a dish towel. I have never used detergent. 3. After washing, I lightly coat the pan with oil until the next time I cook with it. Thank you for your questions😊

@@cookingJapan Thank you! 🙂

Hello! Thank you so much for your lovely comment and for watching my video! I watched your video, and it was very informative. I noticed that you don't stir the natto spores into the jar. Recently, I've been getting closer to making natto like yours. Thank you for the clear and helpful video!

@@cookingJapan I mix spores with liquid activate them at 65 C then put liquid in jars with soybeans. I think I forgot to film how I shake soybeans in the jar to mix them with starter liquid before putting them in instant pot but I have it in video description. It's really good your natto is improving. I don't touch natto during fermentation though.

@@demonfedor3748 Thank you!

Thank you for your lovely comment and for always watching my videos! I'm glad you enjoyed the colorful veggies 😆 I’ve never thought about flavoring the steamed vegetables that way-what an interesting idea! Have a great week 💕💕

I alway wait for your new video, they are soooo beautiful to me! I learn how to steam vegetables from you. When do you steam directly on the pot and when on the wooden plate with the hole? Is there a rule for it? I dream to have japanese steamer one day too☺️ Than you for your efforts to make those short movies!🌿🧡

@@Lina_Lithuania I'm so happy to hear that you always look forward to my videos. The wooden plate has a small hole in the center where the steam from the pot can concentrate. It’s useful for steaming things that take longer because the steam doesn’t escape from the sides of the pot. When I place the steamer directly on the pot, some steam escapes from the sides, but it evenly enters the steamer. Fortunately, my pot and steamer are a perfect fit, so there's not much difference between the two methods. I'm sorry if I caused any confusion 😅. I hope you get to use a Japanese steamer one day too! Thank you always for your support ❤😊

Hello. Thank you for watching my video. It’s amazing that you’re making rice koji amazake abroad. I also freeze amazake and eat it like ice cream 😊 About your question, I’m not sure, to be honest. Sorry about that. Miso gets its unique flavor because the enzymes from the koji break down the proteins in the soybeans, producing amino acids. Traditional miso ferments for six months to a year, developing a rich taste. The enzymes break down the soy proteins, which include the nine essential amino acids our bodies can't make, making them easier to absorb and more nutritious. For the 1-day miso, we use the 60°C temperature to speed up the koji fermentation and break down the soybean proteins quickly. I’m not sure how well already fermented amazake can break down soybean proteins. There isn't a recipe like this in Japan, so while it might taste similar, the soybean proteins might not be fully broken down. I’m sorry I can’t give a more definite answer.

@@cookingJapan Thank you very much for your quick response. Yes, your clear explanation really answers to my question. In other words, once the amylase enzyme runs out in the process of converting carbohydrates to glucose, the introduction of soybeans to the Amazake really will do nothing to the soybeans, let alone converting it to miso. Again, thank you.

@@Habibie-vi4fv You're very welcome! I'm glad my explanation helped. Yes, that's right. Once the amylase enzyme is used up in converting carbohydrates to glucose, adding soybeans to the amazake won't affect the soybeans or turn them into miso. By the way, using amazake in your coffee latte instead of sugar is very healthy! I don't usually use sugar in my coffee, but I'll definitely try it. Thank you for the idea!

@@cookingJapan U r welcome. I like Amazake on latte mainly because it is not very sweet and has some sort of flavor that can't be found on any plain white sugar. Last week, I made me some Indian Naan (pita) bread. The original recipe calls for 1 tablespoon of white plain sugar, but I replaced it with 1 tablespoon of Amazake and I like it. There's a some slight Amazake flavor on the Naan bread.

@@Habibie-vi4fv Nice! Sounds delicious!!

Hello. I have added links to the books mentioned in the video description (I can't put links in the comments). The books are in Japanese and the links are for Amazon Japan, but I hope this helps. Thank you for watching the video!

こんばんは。コメントありがとうございます。蓋付きのご飯茶碗はとても古いもので、現在では売られていないものなので、お店などご紹介できなくて残念です。いつも動画をみていただいて、食器などもお褒めいただきありがとうございます🙏🏻😊

返信ありがとうございます。そうなですね。 とても素敵です。 ありがとうございます😊

Hello! Yes, we have lots of yellow squash and zucchini in Japan too. As for green beans, I made a video about green beans with sesame sauce a while ago, and green beans are eaten a lot here. I often make a dish called "nibitashi" with squash, but I haven't made a video about it yet 😅 Thank you always! It’s a great season for your garden veggies! Have a nice weekend 🥰

こんばんは。いつも見ていただいてるなんて、とてもうれしいです🙌🙌 ありがとうございます🙏🏻😊

I'm glad you liked the video! It's fantastic that you're exploring fermented foods. Let's enjoy fermented foods together :)

I'm so grateful for all the love 💕

I appreciate all the love! Thank you ❤️

Thank you so much for the love and support❤️

Hello! I see you tried the raw egg yolk right away. Your natto looks really delicious. I'm looking forward to seeing your natto-making process!

Chemist 😂 You're fermenting sauerkraut and kefir! I'm really interested in that too❤️ Kefir cheese sounds delicious just hearing about it 😋 In Japan, imported cheeses are really expensive. Farmer's cheese sounds similar to Fromage Blanc, maybe they're the same...(I made Fromage Blanc in an older video) Now, I feel like making cheese too! You might be more of a chemist than I am 🤭

Really? Thank you so much! Your kind words mean a lot to me🥰

こんばんは。いつも動画を見ていただきありがとうございます。この動画が為になるとコメントをいただき、とてもうれしいです🥰　今後もお役に立てるような動画を作れるように頑張ります😊　どうぞお体を大切にしてください🙏🏻❤️

Thank you for always watching! 🙏😊

@@cookingJapan Pleasure🤩.I have a question, i have bought a nukadoko ready, should i still go for spending time on the initial discarded vegetable step or it is just for home-made nukadoko? Merci

@@sulecanberk7608 Hello! I see you've bought a nukadoko. It's great to know it's available overseas! Generally, with store-bought nukadoko, you don't need to go through the initial discarded vegetable step. However, these ready-made versions can be quite salty at first. If it tastes too salty, you might want to do the discarded vegetable step a few times. Welcome to the world of nukadoko!

@@cookingJapan Thank you. Yes i found in an online supermarket from France. They sell only high quality of Japanese products. I was lucky to find there.

@@sulecanberk7608 That's amazing! I'm surprised that you can get nukadoko in France. Moreover, it's incredible that you are trying to make nukazuke outside of Japan! I think nukazuke is a unique fermented food among pickles worldwide. I hope it turns out well for you!

I like to eat it with soy sauce, and sometimes I add a raw egg too. But I'm so impressed with the taste of homemade natto that for now, I'm enjoying it as is without adding anything 😋

@@cookingJapan I saw people eating natto with a raw egg yolk somewhere on CZcams,but never tried it myself. Too bad premium quality eggs that have their yolk almost red in colour aren't common outside Japan.

@@demonfedor3748 Adding a raw egg yolk to natto is quite common in Japan and it adds a rich flavor. If you get the chance, try it with a fresh egg! I know raw eggs aren't as commonly eaten outside of Japan, but it's definitely a unique experience.

Thank you for sharing your natto-making tips. I am truly amazed that you are making natto like this outside of Japan. Your experience and advice are very valuable. I will definitely try some of your suggestions in my next attempts. For example, steaming the soybeans and activating the natto bacteria at 65°C, or adding more liquid to the natto bacteria. It’s impressive that you can consistently make natto with higher quality than store-bought! Does your natto have a nice, nutty aroma too? Thank you again for your comment. Have a wonderful day!

​@@cookingJapan I would describe it as nutty-fruity almost sweet aroma. After the fermentation soybeans on top are covered with a thin white film of bacteria,and the threads are extra thick,especially after riping overnight in fridge. I actually went far beyond just making natto. I now make my own starter. That required reading a few dozen scientific paper on microbiology and many experiments,but eventually I was successfull. I call it "infinite liquid starter" because just 1 L of it ( and I made 2 L , 1 L with each of 2 starters I had) contains at least as much bacterial spores as 60000 1g packets of commercial natto starter,which is as good as infinite. I actually want to share my results. I think I'll upload some videos on my channel. One tip I forgot to mention, is that I eat natto with soy sauce and dry basil,but that's a personal preference. First short already on my channel.

@@demonfedor3748 Your homemade natto has that wonderful nutty aroma too! That’s amazing!! Your description of the aroma is so appealing. I can’t believe you’ve developed your own bacteria strain-that’s incredible! The natto in your videos looks so thick and beautifully sticky (mine doesn’t have that yet, haha). I can almost taste it! I’ll keep experimenting to make natto as good as yours. Thank you so much!

@@cookingJapan To be honest it's not my bacteria strain. It's the same bacteria as was in the starter,I just made it multiply and form spores so I can save up my dry starter. Added another video with stickyness spoon test. Wish you lots of luck with your natto. Also I noticed soy beans that have a black line on the side of the bean make worse natto than beans with no black line. And they soak better.

@@demonfedor3748 Thank you for the additional tips and for sharing your process. I watched the stickiness test video too! I'm envious of that amazing natto stickiness 😊

Hello! Thank you for watching the video. The vinegar I usually use is rice vinegar (brand name: Fujisu). It's made from pesticide-free rice and is a pure rice vinegar. It goes well with Japanese dishes like sushi, and I also use it in salads. I used to use black vinegar or balsamic vinegar before, but lately it's been just rice vinegar for me 😊

Hello! It sounds like your amazake isn't turning out sweet. The basic method for making amazake involves using rice koji and water, kept at 60°C for about 6 to 8 hours. Here’s how I make it: I use 300g of rice koji and 600ml of water (heated to 60°C). I usually let it ferment for 8 hours. If the fermentation time is too short, it may not become sweet. After 6 hours, taste it to see if it's sweet enough. If not, you can let it ferment for up to 8 hours for more sweetness. Temperature control is also very important. 60°C is ideal. If it’s below 55°C or above 65°C, it might not work well. It’s a good idea to check the temperature inside to ensure it’s staying around 60°C. If you’re making a large batch, stirring it halfway through helps ensure even fermentation. Also, make sure to break up any clumps of rice koji before you use it. You might already be doing all this, and if so, I apologize. I hope this helps! Thank you for watching the video!

@@cookingJapan Yeah, I did all the things, but still failed for some reason, ill keep trying, thx for the reply, and one more thing, is it normal that the amazake taste crunchy?

@@jobanajoestar435 Hello! It's great that you're staying determined despite the setbacks! About your question, normally amazake doesn't have a crunchy texture; it's smooth and sweet, made by fermenting rice koji. Even if there are some tiny rice koji grains left, it shouldn't be crunchy. You should still feel a smooth texture when you taste it with your tongue. If the fermentation process isn't going well, that might happen. I hope it turns out perfectly next time!

@@cookingJapan sorry for keep disturbing you, but I gotta tell you I succeeded, it's very sweet and smooth Seems like I wasn't stirring it hard enough every hour before I using a sous vide machine to make it, keep everything in a zip lock bag, and rolled the hell out every hour and voilà

@@jobanajoestar435 You did it🙌 Thank you so much for letting me know, I’m so happy for you 😊👏

Hello! It's been a while! Thank you so much for always watching my videos, and I truly appreciate your kind words. Your comment made my day! Thank you 🙏🏻😊