you are my favourite japanese food content creator... your recipies are easy to follow.. love from Bangladesh❤❤❤

@JapaneseCookingChannel

7 ай бұрын

Thank you so much!! I'm so happy to hear that 💕 Please enjoy Japanese dishes!!

I always enjoy your videos so much. I learned how to cook Japanese food from your videos. Thank you so much❤.

@JapaneseCookingChannel

7 ай бұрын

Thank you so much for always watching my video! 😍 Your comment always cheering me up!

This all sounds amazing

@JapaneseCookingChannel

7 ай бұрын

Thank you so much!!

I just found your channel and I so enjoy your cooking !

@JapaneseCookingChannel

7 ай бұрын

Thank you so much for finding my channel!! I'm soooo happy to hear that!

I love your cooking style. You keep all the good flavors in healthy ingredients and somehow manage to keep your dishes easy to prepare. You use a nice variety of ingredients as well, so you aren’t eating the same things over and over. I’ve made your pickles, eggplant, kabocha recipes, various miso soups, and more, and they’ve all been delicious and time savers for me. Thanks for posting these recipes as well. They make a nice comforting meal for cooler weather. I hope you post more recipes with fall ingredients. It’s nice to mark the change in seasons.

@JapaneseCookingChannel

7 ай бұрын

Thank you so much!! I am really thrilled and happy to hear that you have tried many of my recipes. And I'm so glad you liked the taste. Okay! I will try to use more fall ingredients in the future video! Thank you again 😊

These dishes all look so delicious! 😋

@JapaneseCookingChannel

7 ай бұрын

Thank you so much 😆

That looks amazing!! I’ve never had crabstick omelette before. Definitely making it this weekend ❤

@JapaneseCookingChannel

7 ай бұрын

Thans for watching my video as always! Yes, this omelet is soooo yummy. Hope you will like it too 😊💕

So enjoy your videos. Thank you

@JapaneseCookingChannel

7 ай бұрын

Thank you so much!!

To avoid lumps when using potato or corn starch to thicken a soup or sauce, first dissolve it in water to make a slurry. Then you can pour it in the soup or sauce at the end of cooking. Two advantages: a slurry is already not lumpy and you have more control over the exact amount of starch because you can add just a little at a time to get your desired thickness. Guaranteed, no lumps.

@JapaneseCookingChannel

7 ай бұрын

Thank you for teaching me about it! I should try that next time!

This looks great ♥ Thank you for sharing these recipes! Your English is really good, clearly spoken, and easy to understand ♥

@JapaneseCookingChannel

7 ай бұрын

Thank you so much! 💕 I am really happy because I almost never get compliments on my English 😁

it looks so yummy!

@JapaneseCookingChannel

7 ай бұрын

Thank you so much! Please give it a try!

I want to eat all of this so much! I always enjoy watching your videos a lot! I only started cooking my own meals since few months ago and this channel inspires me so much! Thank you!

@JapaneseCookingChannel

7 ай бұрын

Thank you so much! I'm so happy you liked these dishes. That's wonderful you started cooking 😊 Hope you enjoy making some of these dishes when you have a chance!

Wonderful idea with crab sticks in the omelet! We can get something called “surimi sticks” in Sweden, I think that might be the same. I started learning Japanese cooking a few months ago and my 9 year old son loves eggs and rice however I make it, he is especially fond of tamagoyaki and requests it a lot! I think he will love this dish.

@JapaneseCookingChannel

7 ай бұрын

Yea, I always think like "should I call it surimi?"... hehe 😁 Please try the omelet with your surimi sticks! Oh, your son loves tamagoyaki! That's so nice 💕 I really hope he will like this dish too!

Super nice, Sayaka. Yes, I can have this for breakfast, lunch or dinner. And yes, I have eaten nagaimo many times both in restaurants and made it at home in Japan. My favourite is a gratin with also potatoes, yellow onion, cream and tuna flakes on top when ready. Potatoes takes longer to cook so slices plus the onion can be fried gently first, then add the yam and cream, salt and pepper and cook in a gratin form in the oven, or if your micro allows longer, slow cooking. Some Japanese micros do this, European ones do not.

@JapaneseCookingChannel

7 ай бұрын

Thank you so much for watching my new video! Oh!!! Gratin with yam sounds super nice. I should try that since the yam is reasonable lately. Thank you for giving me some inspiration 😊

Good job👍

@JapaneseCookingChannel

7 ай бұрын

Thank you so much! 😆

Yummy as usual

@JapaneseCookingChannel

7 ай бұрын

Thank you so much for always watching my video, and your comment 😊

@quinnhouk5369

7 ай бұрын

@@JapaneseCookingChannel you’re welcome

yummy!

@JapaneseCookingChannel

7 ай бұрын

Thank you!! Please give it a try!

oishi

@JapaneseCookingChannel

7 ай бұрын

Oishi desu! Thanks!

Yes it looks yummy but alot of work for breakfast, i was thinking lunch or dinner on this.

@JapaneseCookingChannel

7 ай бұрын

Please do so!

I enjoy learning about Japanese cooking, but not sure I can find the ingredients here in the Southern part of the U.S.

@JapaneseCookingChannel

7 ай бұрын

Thank you for watching my video! I guess you can find some of the ingredients at Korean (or other Asian) grocery stores. And, if you can access to Japanese grocery stores (I've heard there is the one called "Mitsuwa"), you can get the ingredients. Hope you can find some of them!

Can Japanese pickles be mad and preserved for later? How are those kinds of pickles prepared and stored?

@JapaneseCookingChannel

7 ай бұрын

Do you mean the different type of pickles than the one in this video?

@brianne8258

7 ай бұрын

@JapaneseCookingChannel all the recipes i find for Japanese style pickles are for same day pickles. I garden, and I would love to preserve some of the mass of cucumbers and eggplant we get in a different way than a Polish or Midwestern style.

@JapaneseCookingChannel

7 ай бұрын

I see! How about these 10 Japanese pickles recipes? Hope it can help you. Please check the description section for the detail information about ingredients and shelf life of each pickles. kzread.info/dash/bejne/nKaIzbeueNTUiqQ.html

yumm

@JapaneseCookingChannel

7 ай бұрын

Please give it a try!