Thank you for going into such detail and explaining why each food is good for you. I learned a lot.

@JapaneseCookingChannel

2 ай бұрын

Thank you so much for watching it!!

What a beautiful presentation!

@JapaneseCookingChannel

2 ай бұрын

Thank you so much!!

Yum. I need to try these healthy and tasty Japanese dishes, thanks for sharing. The azuki and kabocha dish looks good.

@JapaneseCookingChannel

2 ай бұрын

Thank you so much for always watching my video! Yea!! The kabocha and azuki dish was soooo good! Hope you can try it sometime 😆

Thank you so much for going into details about the food and their nutrients. I'm so interested in trying natto and umeboshi 😁

@JapaneseCookingChannel

2 ай бұрын

Thank you for watching my video and your comment! Yea! Please try natto and umeboshi 😊 Hope you enjoy it 😁

Thank you for the information of the foods you made. Healthy. I will try.✌️🙏

@JapaneseCookingChannel

2 ай бұрын

Thank you so much!! Please do so! Hope you will like it 😆

Thank you for explaining in details how some of these japanese ingredients are and work. Especially the koji,as there are different types? There are still ingredients that are hard to get in NZ but i managed to improvised.Sorry,ive missed some of your videos but slowly catching up,thank you so much for your time and effort in sharing these fab dishes.

@JapaneseCookingChannel

Ай бұрын

Thank you so much for taking your time to watch my videos. I always appreciate it 🙏 Yes, there are several kinds of koji. There are rice koji, barley koji, and soybean koji. Each has a different character. For example, you can enjoy different types of miso paste made with each. Shio koji I used in this video is made with rice koji, by the way. Hope you can find shio koji in NZ someday...

This was very hard work introducing 15 different Japan's something called super foods. ❤Thanks for making me studied. I got note. 1. Shio kohi 2. pickle 3. wasabi (used in pickle's seasoning) 4. soysauce 5. azuki besns(liking when eating dessert as filling) 6. edamame 7. umeboshi 8. barey rice 9. sesame seeds 10. wakame 11. tofu 12. miso 13. nukazuke 14. green tea 15. natto

@JapaneseCookingChannel

2 ай бұрын

Thank you for watching my video! 😆

🌻🌻 So yummy!!!!!! 🌻🌻

@JapaneseCookingChannel

2 ай бұрын

Thank you!! 😆

I definitelly try shio koji😀 But I'm not redy to try natto yet, although fermentation as a food preservation process is deeply rooted in Polish culture😄

@JapaneseCookingChannel

Ай бұрын

Please enjoy shio koji dishes! Haha yea, I understand about the natto 😁

I love tofu and white miso and would like to try natto

@JapaneseCookingChannel

2 ай бұрын

That's great!! Please try and hope you will like it 😊

Nice❤

@JapaneseCookingChannel

2 ай бұрын

Thank you!! 💕

I am definitely going to try the barley rice balls. Thank you for these food instructions!

@JapaneseCookingChannel

2 ай бұрын

Thank you so much! Yea, please do so! We really love barley rice these days. Hope you will like it too 😊

@AntisocialAuntie

2 ай бұрын

@@JapaneseCookingChannel I really appreciate your explanations! I had no idea that the barley needed to soak. I feel confident trying many dishes from watching your channel. Lots of love from the Pacific Northwest 🧡

@JapaneseCookingChannel

2 ай бұрын

Thank you so much for trying my recipes! I'm super happy to hear that 😆

I will see if I can order shio koji as it seems to be a great addition to food---rather like miso! I love adzuki beans! I recently saw a matcha cake that used red been paste as a filling and want to try that. And may I say, I doubt very much that any of us know the correct pronunciation of Carcinogens, but I am pretty sure you were right

@JapaneseCookingChannel

2 ай бұрын

Oh, thank you for saying that. In this video, there were so many difficult terms and I recorded my voice while searching for English pronunciation on the Internet. haha I love adzuki beans too! The matcha cake sounds really yummy 😆 And yes, it would be really nice if you could get shio koji! I really want you to try it 🥰

I can find natto at the Japanese and Chinese supermarket! It's frozen though. I have tried azuki, Japanese pearl barley (not flat barley, sorry...), miso, umeboshi (♥), and shio koji. I bought shio koji many years ago, but I didn't use it correctly.

@JapaneseCookingChannel

2 ай бұрын

Oh! You've tried so many types of Japanese superfood! That's awesome! It's very convenient to froze natto! I used to do that when I was in the US. Please try the shio koji recipe when you have a chance 😊

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