How to: Japanese Breakfast Dishes!
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- čas přidán 22. 08. 2024
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Tonight, we open our kitchen to breakdown a traditional Japanese breakfast set. From natto to umeboshi, we got all the bases covered. Come with an open mind and an empty stomach! And your breakfast will be served shortly!
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Fermented food is one of those things you hate at first then can’t live without.
Yes, especially as you get older ;)
Me with Kimichi😂
@@chocolatethunder5793 Kimchi is life
LOL tbh this was me. At first I didn’t like natto so much but then it grew on me...it tastes so good with spicy mustard 😭❤️
I feel this hard. My family is Eastern European I used to think sauerkraut was disgusting. Years later I eat it all the time, and kimchi and miso soup and kombucha. Their just so fucking good man
When he said that at 2:15 '' I'm always curious why.. I will try to see if it feels better. no I'm getting anxiety''
i felt that.
I was dying of laughter 😂 too relatable
Karen Grace same 😂
Honestly 😂
That seaweed is like reverse spinach, instead of starting out with a pan ful and ending with one leaf, they start out with a spoonful and end up being so much more lol. It surprised me how much bigger they got at the end
some plants are shockingly high in water, with seaweed it's because it needs to be boyant so it has to have a high moisture content to stay aloft underwater and spinach it just _seems_ alot bigger since it takes up alot of space for a fairly light weight so when it collapses as it cooks it appears to shrivel up to nothing. That's one of the reasons why I like to buy frozen spinach, it's much cheaper and since it's compressed before freezing (you can get it in compressed blocks or partially compressed loose leaves) you get a more accurate idea of how much spinach you've actually got.
@@arthas640 Frozen spinach: not as good. Also: you don't have to clean the sand out of it by sloshing it in a pot of water five times or buy it in a bag for $10 a pound, and it sits in the freezer ready to go and not rotting in the frig instead when you forget about it for a few days. If it's going in a soup it's going to come out about the same anyway.
Wakame Expansion Factor. A little bag of it is expensive but lasts you months...
You don't have to just toss the bonito flakes...dry-fry them in a pan with a little soysauce and sugar and let cool. Use to top rice. Where I live, katsuobushi is too expensive to just toss out after you make soup.
Is that called furikake?
ShatterDawn no
mmm almost like okaka
Thank you for this suggestion. You are a genius.
You save the bonito afterwards and make Furikake with it. He doesn't explain that, but you dry fry it with seaweed and put in a container to top the rice.
Usually people cut soft tofu in their palm so it doesn't crumble or break when they move it from the cutting board to the pot-- yours turned out fine though!
Ah is that why... I thought there was more to it heh!
@@FutureNeighbor If you have a spare small cutting board that you can lift to your pot, you don't need to bother with the anxiety of cutting it on your palm :)
@@vukkulvar9769 just put the whole tofu in and cut it with your teeth after
my mother would never let me cut tofu on my palm
@@noamheart5579 cut it on top of your IPhone. Xd
Soybeans 4 ways. Fermented into a liquid, fermented into a paste, fermented into snot, and made into a block.
This made me laugh so hard. Thanks! xD.
There is a reason Soy is the #1 food substitute in Shadowrun.
lol My thoughts exactly
ah yes
soybean blocks
I'm Japanese, and I remember when my Mexican husband first pointed this out to me one day during lunch. It honestly blew my mind, I had never thought of it that way before LOL.
"For me I did not have a nihonji mother, I had a KACOJIIHINJI-"
I'm sorry, I dont know how he said it but, he said it with so much force lml
Kankokujin. It's Japanese for "Korean" :)
@@AmayaChosha thank you! I figured that was what he was saying based of the japanese word but, it was the brute force he used to say it that killed me 😂 I hope to learn korean after I'm better with my japanese🥰 blessed night!
Lol you should watch some anime, the way they speak Japanese sounds like that all the time 😂 I love it!!
MrsG87 lmll I do! That’s why it was hilarious 😂 Mad force with it, yo.
Kankoku-jin
is no one gonna mention how he used his iphone to measure the kelp 💀
taylor valtierra it’s his brand
I was so grossed out by that 🤢
@@sachilove3299 the boiling water will kill the germs and bad bacteria
@@sachilove3299 he's eating it, it's his own germs.
SB W obviously. It’s still gross to ME
Dude this breakfast would be worth for me to stand up half an hour earlier in the morning
for real
Then, you can prepare the ingredients in the evening and wake up early in the morning to cook it and eat it.
You can make everything the day before except the fish and reheat everything and cook the fish
@@deadpeach07 uP
And this is why they live longer. Look at all that good for you stuff.
That and more walking cause their public transport works and yearly hospital check ups that are affordable.
I’m just worried that half of this stuff gets cold by the time you eat it. But I guess it’s just all in the timing of when you prepare what.
In my case I cant keep down fish or anything related to the sea/rivers (so kombu, nori, salmon, and bonito are all out for me :/ ), literally all I'd be able to eat of this are a miso broth of just miso paste and green onion, the rice with umeboshi, and natto. And the lemon slice xD
Look at all those dishes
Gabi
Also has to do with their Japanese environment+climate, bio-chemical balances, genetics, cultural aesthetic expressions and their idealized style(s) of physical stability, etc....
Jacob you cook everything at the same time
First time I tried natto it tasted bitter and like old medicine (smelled that way too), I used it in fried rice and the funky smell+taste would still permeate through.
I think that that particular natto was a bit off, a friend had brought it for me all the way from Japan, in his luggage. :))
After trying natto the second time (this time bought from the local asian shop) I fell in love with it, it's subtly sweet and nutty and the texture creammy, it goes so well with rice. Yumm!!
When I move out I’m going to eat stuff like this, this looks wonderful!
9:21 “and that my friends is how you get a Japanese boyfriend or girlfriend”. Weebs: WRITE THAT DOWN, WRITE THAT DOWN
i am dying to try a traditional japanese breakfast. it looks so simple and delicious. i have yet to try natto but it looks so good
I feel like a healthy eater after watching this video.........
'Let me know if it sparks joy'
*IF IT DOESNT SPARK JOY THROW IT OUT*
Ms AArt FHENWKEJRNTMLFKSKWJWJR SHE IS THE REASON MY DRAWERS ARE ORGANIZED
Fun fact about nato: it’s the only food that gives you a sufficient amount of vitamin K2 at 939 mcg per serving. That’s a weeks requirement of K2.
My first experience with natto was incredible. I was craving something I'd never had before and it was just as good as I imagined.
I'm a Canadian and I'm used to a more traditional western breakfast. But last year I got to try breakfast in Kyoto, which they're apparently famous for according to my Japanese wife, and I was amazed at how much I enjoyed it.
When I make miso soup I put the paste into a strainer and push it through with a spoon or whisk to diffuse in the broth
I whip it up in hot water with my coffee foamer.
First time I ate natto it was homemade. And the cook was watching me eat it so I had to pretend I love it 😂 I'm going to give natto a second shot because of you, maybe it will taste better second time!
youshimimi yes please try again you will get hooked. First time for me was mortifying as well
There are different types of natto! Natto can also be made with black beans rather soy beans. Where I live it’s more expensive but I prefer it
7:20 that's because the salmon that Japanese fishermen catch is smaller warm water salmon from around their islands, salmon grow bigger in colder waters. They also have a species of salmon thats just a little smaller than the Coho and Chinook we have. Alot of the salmon on our side of the pacific is from either Alaska or Washington, both of which spend alot of time in the north paciifc near the Bering Strait where they grow very large on the rich foods in the arctic waters.
it really drives me crazy how expensive salmon is getting where i live. I live near alot of fishing ports and seafood used to be really cheap here, but in the last 5-10 years the "omega 3 craze" has lead to higher demand as more people import it from here, more people come here to fish themselves, and pollution/over fishing has lead to a drop in supply as well. Salmon has got crazy expensive, i think the price has doubled in less than 10 years. I could catch the fish myself which would be cheaper but more work and requires a larger initial investment (costs to rent a boat, fuel, and fishing license). Between the natto (something I'd have to special order since the nearest store I know of that sells it is 60 miles from here) and the salmon this breakfast would cost me roughly $15 per meal :'(
I love your humor. It’s so lighthearted and with good intentions
I came here for a cucumber salad but I'm leaving inspired to Try Nato for a second time!
when you’re adding miso i don’t think it should be boiling because it kills the nutrition stuff in the miso paste
If it's pasteurized I don't think it matters. It's already had the good stuff killed off :(
I don’t know if it’s true (because I’ve never tired it) but my family says that over boiled miso tastes different because it loses some of its flavor
@@junjisvibes I was always told its to not over cook the dashi
@@junjisvibes It's probably because the more volatile compound of the flavor evaporated.
Kills the probiotics. It’s a fermented food.
I love natto and this is my go to breakfast or porridge before going to work. It warm up the soul. Merry Christmas to you both.
whenever im really hungry after a long day i always get a similar meal from a local restaurant and have them crisp the skin like you said! minus the nato of course. always makes the next day better!! i love to cook all kinds of food, but sometimes dont have the energy in the evening. One of my favorite meals!!
I loved watching this. It is so interesting to see different cultures practices especially when it comes to food. This breakfast looks delicious! Way better than a “traditional” American breakfast. Don’t get me wrong I love bacon, eggs, biscuits and gravy. But fish, rice, soup, and fermented foods are way better for you lol
I’ve had natto twice, it’s something I really want to like because it’s is really healthy.
"My cucumber have lil bit of acne"
Lol 😂
I just made this. I am so pleased. I feel accomplished because i learned so many new things along the way. And I'm very impressed with this meal from a different beautiful culture.
His reactions and actions and the way he talks is just so cute to me. This was on my recommended most likely because I'm obsessed with watching food videos and how to make Asian foods, and I'm glad I got to see this.
I loved having Japanese breakfast while I was there. Want to eat fish for brekkie all the time tbh. I personally loved natto right out. The mustard was the main part of the taste to me but it felt nice, the webs were fun, a little tricky.
@ 3:44
“Something to warm up the Seoul”
😂😂
I love the cut. Cut . Cut. Sound affects. Super cute.
I tried Natto beans and I love them, I go to the Asian store here in south Texas and buy some Japanese foods, miso soup too..I always look around for new foods to try that’s healthy..😁
Future Neighbor: Lol, the difference is, in Japanese miso soup, you wouldn't use firm tofu. I would think that slicing the silken tofu in your hand would be much less scary since there's no pressure build up. Still, whenever I see someone cutting tofu in the palm of their hand, it makes me cringe with fear. :D
P.S. Love your channel. I just subscribed last night. Got here via your video on Bloomberg, 'Why You Should Try Korean Pizza'.
Welcome to the Neighborhood!! 🏘
I have tried to cut silken tofu on my cutting board but it breaks a lot. Can hardly get it out of the package without it breaking. Cutting on my palm is way easier! As long as you don't pull or drag your knife it's fine.
What will happen if u use firm tofu in miso soup? Will it taste bad? Really need to know , thnx😊
@@erandinn8780 It won't taste bad, it's just the wrong texture. (for me) Firm tofu is more for use in stir frying or stews where you don't want the cubes to break up from a little jostling.
Dan-yul, you gotta mix all of that natto into the rice! When it's seasoned just right with the sauce packet or soy sauce and mustard...and then with a gooey egg? It's the bomb dot com 🤤👌
unknowndeoxys00 Sounds like you know your natto!
The amount of times I return to this video, love it!
ooh, lovely spread! and thanks for the cucumber salad recipe- i've been growing lots of cucumbers and have had no idea what to do with them! i'll try this now!
"No, I'm getting anxiety." ME
watching this while enduring my cereal dinner
Thanks to your humor and how you talked about the miso paste getting toe cramps lol I subscribed!
I am going to start crying because of how much I love this video and how much I love Japanese cooking. I just subscribed, love your stuff!!!!!!!
That is a nicely shaped salmon, in a fish profile.
Your tofu seems to have a lot of calcium so it's very firm. Usually for soup you might use a much softer silken tofu :)
I used to cook like this a lot when I did macrobiotics. Miso soup and sautéed greens makes a nice light breakfast.
I am not ashamed to say I got here via the algorithm recommending your channel to me after a month of viewing anime clips and Ghost of Tsushima videos online. I learned so much. I never knew Koreans and Japanese shared so much in terms of culture, language and cuisine. Plus, that meal looks delicous. Great work sir.👌☺
I don't even know why Im watching this is I won't be able to find any ingredients near me, but wow its so beautiful *sobs*
Gained a subscriber my friend
U could substitute miso soup for chicken broth lool
Had natto for the first time in Korea, actually. My KATUSA treated me to a Japanese breakfast and it took some getting used to.
When I make miso soup I use your recipe. I change some of the ending ingredients when I make it but I always start the recipe like you! I never let my daishi miso paste get cramps! Lol 😆 🤣
I made this and it sparked joy within me. 🎉🎆
I've never had miso soup and I have no idea what any of the ingredients taste like but something about it looks so appetising
You're going to love it. You can normally go to a decent sushi restaurant and they give it to you after you order. You can try it there first.
Like salty mild beans (garbanzo) and the dashi flavor
@@jessleighton3795 I've never tasted either of those 😂 but I will one day!
@@lucy2488 oh noooooo! I am so sorry I cannot help
Don’t know why the algorithm recommended this vid.... but I loved it. Thanks for the food demo, I’ll be using my phone to measure portions going forward
I grew up eating natto because of my dad. I introduced natto to my girls at young age and I can say my oldest daughter loves natto. My younger daughter tries to like natto but just not there yet. Enjoy! Btw I am Japanese American. Love from Florida
I'm really impressed. Here in Brazil we normally have black coffe and white bread with butter for breakfast, it's like our thing. But this video made me want to try different foods, thank you!
Good for you! This is one of the traditional breakfast. Nowadays people have breads and coffee, or leftovers of yesterday's dinner for breakfast in Japan.
"about an iPhone sized piece worth"
*laughs in Android*
* _Relates in android_
Even if I'm making Japanese miso soup, my favorite gukmul/dashi (good for vegetarians and vegans) is the pyogo(shiitake) and dashima combo gukmul/dashi.
I agree. I'm vegetarian, so I use this as a base for all soups and stews, not just Korean or Japanese.
The sauce for the fish was awesome and the right amount! Thanks Angel from The Bay Area Cali USA
I lived in Osaka with my Japanese ex husband, we had takuan (danmuji/pickled radish) in the morning instead of natto. I've never tried natto, but I heard its a required taste. Takuan really suits the flavor of broiled fish (my favorite was Hokke, a type of mackerel), rice (especially brown rice) and brown (awase) miso soup. The pickled radish is very easy to eat, not sour like American pickles; they're sweet and crunchy. I recommend takuan (pickled radish) for those who don't like natto taste and texture.
Just the Miso soup and salmon for me please 😂 I'll have to built my confidence to have the natto lol
I still remember when I first tired it... my friend tricked me and told me that the soybeans were covered in a mucus from a famous sea animal. I said 🤯 But now... I dig it heh!
@@FutureNeighbor the first time I tried it I poured all the mustard on it... needless to say it wasn't a great idea! Now I use much less and I love it 😎
I tried nato for the first time a few years ago, the funk flavor kind of got to me but Id be willing to try it some more with different recipes, i think mixing it in rice might help me.
At some point in the past umeboshi arrived to Mexico, we make a sauce from it and call it "chamoy" kids love it, on fruit, and a lot of candies.
But we also put it on chips, and even beer to make a "chamoy michelada".
This video is a riot 😂he keeps dropping these little one liners that send me
U got urself a new fan today!!💓lots of love from India.
I miss japanese food so much since I left Japan. Can‘t wait to live there again.
In case you're curious, the sea vegetable he uses in the dashi broth is kombu. The veggie he soaks, that expands and he squeezes out for both soup and the salad, is arame. And you shouldn't add in your miso to the broth, until you take the broth off the heat... if you let it boil like that, you kill the fermented organisms that are so beneficial. And a Japanese cook would dilute the miso as he did, then pour it into a strainer held in the broth, stirring and rubbing with the spoon to hold back any unpleasant bits from the broth. And some people don't throw out that kombu after its first use. They use it to make second dashi, and you can then use it to make a kombu pickle. I like it.
I love natto!!! I had it as an exchange student and I still buy it all the time. I am thinking about trying to make my own.
That looks amazing! I wish I could make this but I'd have to drive like 30 minutes to find half these ingredients, and I'm not a good enough chef to cut American styled salmon like that :(
the rice bowl looks like the Japanese flag
This is in my suggestion feed and I haven't watched your other videos (yet) but your voice and lighthearted humor really give you a Bob Ross For East Asian Cuisine feel :) so nice
Thank you for sharing! So appreciate you guys hosting this channel! Just wanted to say thank you 😃
This is a lot of food! Itd be more of a dinner for me.
Looks yummy though!
This kind of foods.. man, I will be more healthier than I am now
idk if this has already been said for natto, but i love addin sesame oil/scallions/rice seasoning. SO GOOOOOD
I’m eating Japanese breakfast right now without the natto. I will give it another try because of your video.
The first time i tried sushi i didn't like it at all. Then, a few weeks later, i caught myself craving them. 🤷♀️
Have you tried uni? More on the extreme side of sushi... but its one of those dishes that once you get used to, can't get enough ;)
I tried natto once, out of curiosity. It was pretty good, I liked it a lot and I'm planning to buy more. But I guess why people don't like it cuz of the texture...
Rei T. Aiiandjskdjjakd omg nice profile pic
OreoTheMew PassingBy666 Thanks! 😊
I actually like sticky food so... I might like it.
i loved it and my friend hated it!
I switched to dashinomoto bcs in my city so hard find anchovy and konbu. But the taste still good.
Miso soup was easy and best soup ever really
That should work! :)
Me, too. (I am a Japanese living in USA...) No shame.
During my japan trip, I had natto for the first time and was actually looking forward to trying it. Tbh it’s not that bad, more ppl should try it just to say they’ve had it before.
7:02 *omg* Is your pan called "PeterPan"?! *fingers crossed* Because that would be amazing.
As for natto, I think it has a strong taste of caramelised beer ... which I like ... so yes. It was good.
Funny man and a good cooker. Loved the video! Thanks a lot for making it.
Using measurements with every-day objects feel a lot more precise than actual cooking measurements
Natto is the best especially when it is prepared right. I does take some getting use to but then I'm not a fan of okra with its slime... go figure :)
I think I will incorporate natto into my regular rountine now! With some green onion and seaweed flakes, perfect!!
I like okra best in the Indian preparation -- bhindi masala, the place I go to does it in a sort of dry fry and it's fairly spicy. Delicious.
I adore the flavor, but its viscosity is impossible to bear. My solution was to try natto miso soup! Turns out it dissolves completely and gives the soup a whole new incredible flavor, with wilted spinach, tofu and konjac/shirataki noodles, it's heaven 😋🍜
@@melissaCgreenwood That is it!! I used to do that, too, and loved it.
My cousin made me Neba-neba (ネバネバ sticky) salad once. She put all sticky things she could think of - okura, Konbu (seaweed), Yamaimo (taro), Natto, etc. With a dash of soy sauce and the Dashi powder, it was heavenly.
When should I get up to prepare all of this? :D
And where do I even get that seaweed and so on in my little german village man, damn
Edeka has the seaweed flakes in BW; Kaufland has everything, tho. Last option is amazon 😁
Edeka had the seaweed in BW; Kaufland has many more options. Last option is amazon.de 😁
@@Inanna08 Edeka depends on the actual person who owns that specific edeka, most of them have slightly adjusted items, depending on the peoples need in that village or town.. But Ill have a look thx. Next Kaufland is like 40km for me and amazon pretty expensive aswell
this takes like perhaps half an hour to make. You can mix the cucumber beforehand (I usually make enough for the week, it keeps well in the fridge). The rice cooks itself and you fry the fish while the soup boils. It's also possible to cook bigger portions of the miso soup base and then add the seaweed and tofu when you reheat it (takes about 5 minutes). It looks like it take a lot of time because he's showing every detail of the process. When you've made this enough times, you just eyeball everything.
Depending where you live, you can order it online or find an asian food market.
I wish I could eat this much for breakfast! I’d be lucky to just get through the miso. This all looks amazing.
Thank you so much for these recipes! One thing I really loved while traveling in Japan was the set breakfasts... it's helpful to see how to assemble on at home because I crave them often. I was always too afraid to try the natty though!
The salmon looks good but I can't imagine waking up and eating dinnner.
appletater that’s a breakfast entree in japan. my boyfriend is from okinawa, and he makes me something similar for breakfast. but like half of that serving of salmon/ or mackerel, braised veggies, sweet potatoes, and miso soup with daikon.
Maybe it’s an American thing? I’m from Panama and our traditional breakfast is also mostly savory stuff, like stewed beef and chorizo. I’ve heard the British also have heavy and savory fried breakfasts
Idk why the US does a dessert-like breakfast. Blame the sugar industries I guess 🤷
Americans eat sugar and bad carbs for breakfast that’s why their all fat.
@@cuffa40yt85 Mexico is the fattest country in the world still. Too many beans and rice.
I find that natto mixed up looks like baked beans and cheese 😂
I did not like natto the first time I tried it! I tried the umeboshi one again years later and I really liked it!
I am part Chinese but I love kimchi & natto. I make my own natto. It's easy. I also make my own kimchi. Love watching you & KT & I love Korean food.
"I always see them cutting the tofu in their hands, lets see why... Nope, I am getting anxiety"
6:45
Future Neighbor: It looks like a fish!
Me: Ah yes. The fish here is made out of fish.
So glad I'm not the only one who loves miso soup, rice, tofu and salmon 😩
Yellow corn meal, salt and pepper for fish is wonderful.
I heard that phone surface a lot of bacteria...
more than toilet
That's why I wipe mine down with hand sanitizer every now and then, just in case.
cheng But the bacteria on a toilet is far more harmful
You know, you're supposed to have this crazy thing called an "immune system"...
It's getting boiled, so that doesn't matter.
i've had natto, it almost made me puke
"no flavor" my foot
i've smelled natto. eating it is not going to happen.
I bet!!
I love the pungent flavor, but that viscosity has me dry heaving. I don't want to eat mucus, thanks 🤢 My solution is natto miso soup! If you're not one for strong cheeses and such, natto won't be for you, though.
Tomorrow our breakfast recipes, all the ingredients I have at home, thank you Daniel, May GOD bless you and your family! 🙏🌷🥀
I wanted to like natto because if the k2 and bone health benefits. I tried it 2 times before it grew on me. Now I eat it multiple times a week! It’s so good.
I hope he cleaned his phone with some cleaning wipe or something lol