Hey Max, goldsmith here! The practice of using buckwheat with gold worked in a few ways. By brushing the surface of your workbench with buckwheat flour you create a less sticky surface that makes hammering out gold leaf a lot easier. Beyond that a simple dough of buckwheat and water can be used to wipe up gold dust and other particles around the workplace, you then dissolve the dough in a pot of water and as it dissolves the gold sinks to the bottom due to density.

@gypsydonovan

2 жыл бұрын

Just curious, why buckwheat? Wouldn’t rice flower or any other wheat do the same thing? I imagine there’s something specific but I have no idea.

@DopaminedotSeek3rcolonthree

2 жыл бұрын

@@gypsydonovan We just gotta wait for a chemist now.

@amicaniiya1576

2 жыл бұрын

@@gypsydonovan rice flour might work (as long as it isn't glutinous rice), but with wheat the gluten would be an issue when using the dough-pickup method - it'd leave an elastic clump and the gold would probably be stuck in it I guess it might be because buckwheat was seen as a sort of "poor man's food" and more of a last resort to stave off starvation than a proper staple ingredient, while rice and wheat are much more "precious" being the staple foods and in a time where food itself was sometimes scarce, you'd try to avoid using anything edible in non-food functions and if you had to, you'd prefer to use the option you would like less to eat

@real_dddf

2 жыл бұрын

@@amicaniiya1576 yes, with wheat if you wash it enough you get a spongy thing called "mianjin", and it doesn't really like to be fully dissolved. Then you would get a very expensive gold infused ingredient that perhaps you could use for "Imperial liang pi"? Yo that actually sounds like a good idea if you just add gold powder without the other goldsmith contaminants...

@Desette

2 жыл бұрын

@@amicaniiya1576 If you are inferring that glutinous rice wouldn't work because it has gluten in it, glutinous rice is a misnomer and doesn't actually have any gluten. Just one of my favourite facts I wanted to share :)

Props to Max for, no matter what language the food/history is from, doing his darndest to get the pronunciation correct!

@Mason-gx1mc

2 жыл бұрын

I was about to say the same thing. Coming from a Japanese background it's nice to hear people get Japanese pronunciation correct, let alone even try. I personally don't really care so much about it but it's always nice to hear.

@satanmitdengeilenbarthaaren

2 жыл бұрын

That´s why i love his channel. + he´s funny and a freaking handsome fella :)

@sunnyztmoney

2 жыл бұрын

@@Mason-gx1mc im gonna eat sushi with a fork now

@danigo5119

2 жыл бұрын

Agreed! I wasn't expecting to be impressed by his pronunciation, but his efforts to do well paid off and honestly makes him feel more credible. I'm definitely subscribing now!

@jhnshep

2 жыл бұрын

@@sunnyztmoney balance has been restored

Sometimes I remember that you turned down Disney for this. Thank you for continuing to share your knowledge with the world. I love learning from your videos.

@GamerGrovyle

Жыл бұрын

Details?

@SewardWriter

Жыл бұрын

@@GamerGrovyle Max used to be Prince Charming. Now he's Jose's Prince Charming, and our history chef.

@himesilva

Жыл бұрын

@@SewardWriter Jose? Is that his partner? :D

@crawfishcreekoutdoors6775

Жыл бұрын

@@himesilva yes! 😊 they are so cute on his other channel “Ketchup with Max”.

@analogalbacore7166

Жыл бұрын

%$#@ disney

Now I am imagining hundreds of monks walking solemnly into Japan and holding a single noodle reverently in their hand. 😂

@Swingingbells

Жыл бұрын

All of them holding the one insanely long contiguous noodle

@jj_verona

Жыл бұрын

​@@Swingingbells noodles from east to west

@slottsdraken

10 ай бұрын

Me to😅

@RangerMan-yv7rl

4 ай бұрын

Lolol! That is funnee! I am Chinese, the race originating noodles.

"...to see if she was okay." "She was not, she was dead."

@RevPirateDan

2 жыл бұрын

"panic grass [ahhh!]" also killed me.

@rando23232

2 жыл бұрын

"and from her groin had sprouted wheat and bean" was gross as heck and Max's face just fits my feelings on it. Btw it's going to be kinda awkward eating bread for me now.

@EdwardDowner

2 жыл бұрын

@@rando23232 definitely do not look up wakamezake then.

@JoSan3

2 жыл бұрын

@@rando23232 well, at least you know which part of groin became which

@candaceclayton1043

2 жыл бұрын

😂

"Huge exodus of noodle-bearing monks coming to Japan" is now my favorite sentence

@kaltaron1284

2 жыл бұрын

IIRC there was actually quite a bit of an exchange. Also when one famous monk went, he rarely went alone so his companions could then distribute the gained knowledge to other places.

@brendon1689

2 жыл бұрын

@Uncle Ted's Cabin i'm sure the divine flavour of the noodles would help with any enlightenment to be had 🍜

@frostincubus4045

2 жыл бұрын

@@brendon1689 *listens to the monk's enlightenment while eating ramen*

@unlucky_2nd897

2 жыл бұрын

@@kaltaron1284 Me and the boys about to bring some enlightenment with a side of noodles

@rebeccahogan876

2 жыл бұрын

"The Exodus of the Noodle-Bearing Monks" sounds like an obscure legend or morality tale or something

I can’t stop laughing at the scream sound effect when saying “panic grass”. Excellent

@happymantis2860

2 жыл бұрын

Also the o_o in the captions after he finishes telling the story.

@sitara7664

2 жыл бұрын

@@happymantis2860 I'm pretty sure his husband does the captions haha

@Kiljaedenas

2 жыл бұрын

Or the look on his face after describing the stuff that came from her groin...

@julscatten2640

Жыл бұрын

Haha same!!

@Chibihugs

Жыл бұрын

That part had me giggling!

I like to think that Amaterasu knows that the sun and moon are out at the same time and that she gets grumpy any time Tsukuyomi violates the restraining order 14:56

@travisstoll3582

Жыл бұрын

Hahaha!

The buckwheat powder was probably used as a combustible carrier in order to make it easier to sweep up any gold. I presume they then put this into a crucible and burned away the buckwheat leaving the gold.

@johnr797

2 жыл бұрын

Gotta get that dough

@Zip0h3ight

2 жыл бұрын

I am not a goldsmith, but this was my first thought too.

@13thMaiden

2 жыл бұрын

Considering how easy buckwheat can burn on it's own, yeah that makes alot of sense.

@l.rowanmcknight7853

2 жыл бұрын

@@johnr797 I see what you did there lol

@zimmercj

2 жыл бұрын

Either that or rinsed away in water.

As a professional ramen chef you have no idea how difficult it is making the perfect batch of noodles. I've been making chinese style noodles by hand since I was around 8 and I still am barely a quarter way to satisfaction.

@eltiolavara9

2 жыл бұрын

that's some strong dedication, hope you get there someday

@Franky_Sthein

2 жыл бұрын

May I ask how old are you now? Because it really is hard for me to think someone would make any kind of noodles by hand since childhood. Not saying you are a liar or anything, it just interests me to know what kept you going. If this is inappropriate I am sorry, I am just very curious.

@TheChzoronzon

2 жыл бұрын

Your nick is "instant noodle"... oh, the shame of your ancestors... lol

@napatora

2 жыл бұрын

@@Franky_Sthein lots of people start making foods like that as a kid with their parents or grandparents. i helped my mommom make gnocchi and ravioli from scratch when i was the same age

@kitcutting

2 жыл бұрын

your name is Neoguri, isn't that a Korean instant ramen brand? I got bags of it at home too lol

Hi Max, I just discovered your channel, and am an instant fan. I'll have to catch up on your year's worth of videos. I especially like your first Japanese dish, the Nyumen, and have to say, I really really appreciate your obvious love and respect for food, culture and history. It's so great to hear you pronouncing Japanese words correctly, and to see your depth of research in your videos from Japan and other cultures from centuries-old texts and art. You put the food you cook into a larger context for us all. Thanks! Disney's loss is our gain! (Note: I'm the chair of the Denver Takayama Sister City Committee and we're hosting a Tanabata event so it was great t learn the origins of somen served for the festival. I'm writing a book about the history of Japanese food in America that will be out next year, so I'm a foodie...)

@TastingHistory

2 жыл бұрын

Thank you for your support, that's so kind. Hope you enjoy other episodes too.

Max's face when he gets nostalgic about the smell of the ramen reminding him of when he went to Japan as a kid is beyond heart warming!

the little pikachu dressed in traditional clothes in the background 😭💖

@masterimbecile

2 жыл бұрын

Getting all the on-theme Pokémon plushes must have been a project in itself.

@Lngbrdninjamasta

2 жыл бұрын

😎

@sleepysushi777

2 жыл бұрын

That's one of my favorite parts of his videos! Besides the food that is haha

@Argonisgema

2 жыл бұрын

I did not realize that till o read your comment.

@masterimbecile

2 жыл бұрын

@@timgersh6787 only 6 kinds?

So I live in Japan and speak the language, and decided to search up why buckwheat powder was used. Apparently, goldsmiths at the time would use buckwheat powder to gather up gold dust because when gold (and silver) was mixed with buckwheat powder and dissolved in water, only the buckwheat powder would dissolve fully, leaving the gold/silver to be easily extracted.

@merlle88

2 жыл бұрын

Thank you.

@MimiMangetsu

2 жыл бұрын

thank you for the info!

@eveakane6563

2 жыл бұрын

And thus the most dangerous noodle was born.

@DhimaS.G.Satona

2 жыл бұрын

@@eveakane6563 Especially for those who are allergic. Both to metals and buckwheat.

@chloeedmund4350

2 жыл бұрын

Thank you!

Weirdly enough, I was wondering about the origin of noodles whilst delving into a packet of instant noodles 🤣 and now I know! Brilliant video yet again! Gonna give that sponsor a try too!

@niceice07

2 жыл бұрын

I am so weirdly thrilled to see one of my favorite creators commenting on another of my favorite creators! Love your channel

@fedoramaster6035

Жыл бұрын

Ooh ramen instant noodles would actually be a cool episode. They’re made with wheat flour, and were invented by a Japanese chemist shortly after ww2. You see, after the war, the Americans gave the Japanese wheat and told them to make bread. But this chemist thought that was stupid. The Japanese didn’t really fuck w bread, and he wanted to encourage Japanese culture by making noodles out of the wheat. So he spent months and months fooling around with formulae and whatnot to make noodles when eventually he accidentally dropped a handful into his wife’s tempura oil. And that’s how instant ramen was born. One of the few modern inventions made not for profit, but to stop people from starving.

I love that as an American, this guy actually takes the time to learn and pronounce the names properly. Shows that he really respects the culture. So many Americans that I've met and seen online and on TV just don't bother.

@nickbutler9831

2 жыл бұрын

I took a japanese class in highschool, sadly i flunked out cause i had to worry about my house burning, but i learned how to pernounce words atleast. And thats all really

@pepsicola7204

2 жыл бұрын

Same here with my experiences with Americans and when they talk about other cultures, majority of the time the “facts” are so wrong. So refreshing to see an American who’s respectful and educated.

@greenguy369

2 жыл бұрын

That kind of behavior isn't specific to USAmericans. It's really common in the majority of places when talking about countries and cultures not their own. The USA just gets the most flack for it. 🤷🏾

@Yori6552

2 жыл бұрын

@@greenguy369 As a non-American, can confirm. I think this comes from both our countries (Canada and the US) having a lot of people who don't take kindly to say, someone correcting them if they're wrong (Which fair, some people are rude about that.) and them reacting really defensively. It's an issue everywhere, but our countries tend to be more in favour of 'speaking one's mind' in an often blunt manner that lacks politeness when this happens. Again, not all of us are like this, but I mean....we've all that one dingdong in our lives that gets corrected and decides they're on a mission to make it EVERYONE'S problem because they felt embarrassed even if a person is polite. Plus the US is the big country people always talk about, so sadly, I guess y'all get more flack for it than anyone else by virtue of being a household name, maybe?

@joannesmith2484

2 жыл бұрын

Well, Americans in many parts of their country deal with immigrants and/or visitors from all over the world on practically a daily basis, and believe me most of those immigrants don't stress much over their pronunciations of the native language. If they get their point across, it's all good. Most Americans won't correct them unless they are asked to, and don't look down on them for their pronunciation either. Communicating in a foreign language is hard. And I've heard some pretty cringey "American" accents from films or tv over the years. This is not an American thing, it's a people thing.

I had *just* recovered from "She was not. She was dead." when I got hit with the panic grass sound.

@bscorvin

2 жыл бұрын

I got a warning and it still caught me off guard

Narration: "Panic grass" Distant voice: "AAAAAAH!" That one really got me 🤣

@lukematney7062

2 жыл бұрын

Same, that joke gets me every time.

@babykiwer2005

2 жыл бұрын

Lol

@LaughLoveLindy

2 жыл бұрын

Yes!! I had to rewind and watch that part multiple times it was so funny! XD

@DrDave-qg8te

2 жыл бұрын

Lenny: "Doctor said not to get pudding in my eye"

@RedJohnO22

2 жыл бұрын

Me 2!!

Dear Lord I want to be part of a gigantic noodle exodus. That sounds like the most delicious exodus ever.

@a.katherinesuetterlin3028

2 жыл бұрын

No disrespect intended, but "The Great Noodle Exodus" sounds like something the late great Terry Pratchett would write. 😅

@slwrabbits

Жыл бұрын

@@a.katherinesuetterlin3028 oh my gosh I need someone to write a fanfic in homage to his work with that title now

@dr.masiaka7048

Жыл бұрын

“Let my noodles go! Thus saith the spaghetti lord! Thus saith the spaghetti lord!”

*Butting in with some notes on making dashi:* Katsuobushi is sometimes tricky to come by - even the big asian grocery stores here will often not have it, even if they sell kombu. What they do often have instead are bags of small dried baitfish - these can replace katsuobushi for making dashi (there's a specific term for this variety that escapes me) although it will have a stronger fishy flavour to it. Dried shitake mushrooms are also commonly used, either in combination with katsuobushi for a more complex flavour or replacing it altogether for a vegetarian version of dashi. Retain the used kombu and fish flakes - you can reuse these for making a second batch of stock. This is literally called 'second dashi' and if you're a stickler for tradition is meant to be used for specific soups and other dishes that require a lighter flavour. However I often commit sacrilege and will just mix the first and second batches of stock together for larger volume without using up twice the ingredients. Alternatively you can chop up the leftovers, dry them out, and pan fry them with sake, soy sauce, sesame seeds, and/or whatever condiments you like until it becomes crunchy. This is called furikake which is an extremely popular rice seasoning.

@ArchaicAnglist

Жыл бұрын

Thank you so much for (as you phrased it) "butting in", @tomservo9254. I was introduced to katsuo fumi furikake last summer by a visiting friend who brought a jar of it with her because neither of us figured I'd find it within 250 miles. Happily, we were both wrong.

@anna_in_aotearoa3166

11 ай бұрын

Really appreciate this comment thread because I was definitely wondering what happened to the discarded ingredients after the straining! 🙏

@Val.Kyrie.

9 ай бұрын

Really? I have a huge bag of it from the Asian store closest to me.

@tomservo9254

9 ай бұрын

@@Val.Kyrie. I haven't been to T&T in a while but even as the go-to big asian supermarket chain they never seemed to have katsuobushi when I've tried looking for it. Same with the small Chinese grocery store closest to me. They always have kombu and other types of dried fish, but for katsuobushi I typically have to go to a specifically Japanese grocery store.

@rodrigochiberioseixas193

9 ай бұрын

Hello! The name of the small bait fish is Noboshi. 👍🏽

Bonito flakes: *are smelly yet tasty* Asafetida: “Finally, a worthy opponent”

@Shatterpath

2 жыл бұрын

Our battle will be legendary!

@thecatofnineswords

2 жыл бұрын

@WadWizard

2 жыл бұрын

Tbh it doesnt smell that bad, kinda like some sort of pet treat

@RKNancy

2 жыл бұрын

Man, Asafoetida doesn't smell as bad as dried tuna fish. I am pretty bonito flakes smell worse than some sulfury plant powder. Believe it or not, dried fish is one of the most horrible smells in the world, compared to the latter. How do I know, we eat dried fish(not bonito, but still counts) and Asafoetida in my culture.

@JoSan3

2 жыл бұрын

@@RKNancy actually katsuobushi smells quite nice since it's smoked

Goldsmiths would use soba noodle flour to clean up their workspace when hammering gold. It was like they were using the slice of bread to pick up broken glass trick. Then they would put the whole mess in water, the buckwheat dissolves, the gold settles to the bottom where it can be reused.

@Zip0h3ight

2 жыл бұрын

I'd think they'd just chuck the whole mess in a crucible and let the flour burn off

@botbtquarrel4072

2 жыл бұрын

@@Zip0h3ight Sounds like a good way to create a flour explosion lmao

@jeanrayleigh6601

2 жыл бұрын

Interesting. I would have guessed that they used the flour to reduce lead oxide to lead metal so it could alloy with gold in a crucible and collect into a bead for subsequent cupellation, as people still do today.

@napatora

2 жыл бұрын

@@Zip0h3ight lol flour is incredibly flammable that would literally cause an explosion. water is safer, easier, and cleaner

@troypayne6701

2 жыл бұрын

@@napatora I'm no expert but usually those explosion happen because a spark ignited the dust particles floating in the air. Thats why sugar mills are very well ventilated now. A clump of flour or sugar wouldn't explode when exposed to a flame.

16:05 Max: "I opened a whole bottle of sake for this, and I'm not going to let it go to waste. So I'm going to pour myself a little bit more. I don't think you're supposed to pour your own, you're supposed to have somebody else do it. But I'm alone, so it's either me or the cats at the moment." Cats: *Knocks sake cup onto the floor*

@austenhead5303

2 жыл бұрын

Cats are indeed excellent pourers.

@theKobus

2 жыл бұрын

side note: you can pour sake for yourself -- you just have to sing a sad song about it

@beetrootmcguillicuddy4185

Жыл бұрын

Which makes sense for most animals as they would expect you to lick it up. When "mans best friend" intentionally pours your beer, he never leaves any for you. So much for friends. I wonder if they like sake...

Japanese major here: you actually did a great job pronouncing everything!

@thegarge7476

6 ай бұрын

How's that working out for you?

* Interesting history * Tasty food * Full subtitles This show is KZread at its finest

@thiagocostaazevedo8447

2 жыл бұрын

the pronunciation aswell *chef's kiss*

@crazy4orlando2

2 жыл бұрын

So true!

Not a goldsmith, but a jewellery maker, and I found an article that sounds right. Making gold leaf involves hammering the gold out really thin, and it might stick, so like when rolling out a bread dough, you might flour the worksurface, making it easier to work with the gold leaf. Then afterward, a little water makes a sticky dough, use it like a lint roller to pick up any gold dust on the worksurface, then dissolving it in a big bowl of water the gold sinks to the bottom.

@jorenbosmans8065

2 жыл бұрын

Close enough to a Goldsmith in this case. Thank you for sharing the content of the article. It does seem to make Sense.

threw me off to see Sengoku Daimyo referenced here in this day and age. I was on a forum with the site's founder back before his passing, the Armor Archive. good to see his site is still up, and that folks are updating it still.

@ranuelthebard3751

2 жыл бұрын

I was surprised by that too. I'm so glad his work is still out there and helping people learn about Japan.

Max: I'm alone, so I guess it's me or the cats pouring. **Geisha Pikachu in the background** Am I no one to you?

@yamato0965

2 жыл бұрын

PIKA?

@theKobus

2 жыл бұрын

That's an excellent point! That's her job!

"Katsuobushi does not smell great" My cats would like a word about that. I have to keep mine in the refrigerator...

@MonographicSingleheaded

2 жыл бұрын

You keep your cats in the fridge? 😂✌️

@lauraw2526

2 жыл бұрын

@@MonographicSingleheaded Keeps them fresh

@MonographicSingleheaded

2 жыл бұрын

@@lauraw2526 cuddling ur cats freshly from the fridge in the summer... Ok am sold xD

@paulm3952

2 жыл бұрын

It's the perfect cat treat

@Llortnerof

2 жыл бұрын

@@lauraw2526 Alf would like to know your adress.

1700s English cookbooks: _The queen-like closet, or, Rich cabinet; stored with all manner of rare receipts for preserving, candying & cookery, very pleasant and beneficial to all ingenious persons of the female sex_ 1700s Japanese cookbooks: *FOOD STORY*

@VictoryNibbles

2 жыл бұрын

Yeah, food is (as Claire said) tabemono, or even gohan (sorta slang) or meshi. Since ryouri wo suru is 'to cook,' Tale of Cuisine (or maybe even Tale of Cooking/Cookery) would definitely be more accurate.

@Komatik_

2 жыл бұрын

Maybe it's the competition, look at current light novel titles.

@slwrabbits

2 жыл бұрын

As someone who's had to learn characters with more than 25 strokes, I appreciate the brevity and simplicity. (Note: do not use quarter inch graph paper to practice writing such characters.)

As someone that lives in Japan. Great to hear someone making a solid effort with Japanese pronunciation!

@croonyerzoonyer

7 ай бұрын

Sodesu ne!

8:10 Japan is an island by the sea filled with volcanoes and it's...Beautiful!

Now I’m picturing a monk gently escorting a noodle over mountains and across the sea to Japan. A single noodle, modestly dressed; properly raised to be a little stiff on first acquaintance, but ready to soften and yield after a friendship became warm. Was the noodle frightened? Was he lonely? Clearly, he found love in Japan. Happy ending!

@liz_violet

2 жыл бұрын

fanfic about that one chinese noodle when?

@mikerichards6065

2 жыл бұрын

I would watch the musical of this story.

@brokenarrowranch9816

2 жыл бұрын

Keep going. Youve captivated us. I wanna hear this story.

@TheCutL

2 жыл бұрын

The Noodle from Afar Delicate and Virtuous Encounters the Sea - Noodle Haiku

@spicycherrymilk9058

2 жыл бұрын

I’d watch it

That look after the 'wheat and beans' location discovery was priceless.

God, please give me the ability to pronounce everything from every language I encounter very decently just like Max 🙏 I have no idea how much time and effort he must put into researching and practicing but he seriously does a such a good job! PS I love your little pikachu!!

I recently started to follow your channel. I was born and grew up in Japan. This episode made me smile. 😊

@TastingHistory

9 ай бұрын

Welcome aboard!

Max's horror-stricken face at the origin of grains slew me and left me laughing in mine chair.

@satanmitdengeilenbarthaaren

2 жыл бұрын

And the beans... plop plop plop

@caseymorris4299

2 жыл бұрын

Wouldn't happen to be your comfy chair?

@TemplarTate

2 жыл бұрын

...Is that why they call it "flicking the bean"?

@spicycherrymilk9058

2 жыл бұрын

@@TemplarTate o h n o

@joeclaridy

2 жыл бұрын

They came from her nether regions some would be disgusted others wouldn't.....

a monk leaving China for Japan "I"m leaving and I'm taking my noodles with me" *turns on a heel and flounces out*

@ShellyS2060

2 жыл бұрын

I love the mental image of a monk "flouncing"

@xcx000

2 жыл бұрын

fierce monk

@hellothere702

2 жыл бұрын

I'm just imaging 10 foot noodles dragging behind him like a bridal train

@ishbelwillow321

2 жыл бұрын

@@hellothere702 😂😂😂Thank you for this mental image

@dylanroemmele906

2 жыл бұрын

This is why China is a depressed and an alcoholic now

If you wanna know how to stir in miso so you don't get clumps, I'll share the trick I learned from my host mom in Japan! Put the miso in a large ladle and scoop up a little broth in it, then stir the contents of the ladle with chopsticks. Keep adding more broth to the ladle and stirring until the miso is thinned out enough to add to the soup smoothly 😄 Also, here's a tip for slurping your noodles! Pick up a few noodles and pull them up out of the soup so they become completely untangled from the rest (if you don't they just get stuck and you risk them falling back in your bowl). Bite the noodles softly to hold them, then hold your chopsticks loosely around the lower part of the noodles (not gripping them) to make a sort of guiding cage so the noodles don't fly up and hit you in the face 😜. Then suck as hard as you can (think vaccum!), and catch the noodles with your chopsticks when you have to pause between sucking breaths in. Some people also like to rest the bottom of the noodle strand in the spoons that they give you for the broth, which makes it even easier to get the noodles closer to your mouth (I personally do this too lol). Hope this helps 😋 It'd be fun to see you give slurping the noodles another try! I love all ramen and Japanese noodles, but my favorites are probably Sapporo miso ramen (it has that extra umami, you know?) and curry udon 😍 Have you tried either?

You can make the miso dissolve easily by adding it to the bowl first, mixing in a splash of water, repeating, etc. Sort of like when you're stirring milk into roux for a béchamel - it goes faster than you'd think.

So... I honestly tend to dismiss sponsorships. They don't annoy me, but I don't usually consider them at all. Well... You've made a customer out of me, Mr. Miller. I look forward to my ramen!

@peterheinzo515

2 жыл бұрын

yeah that was a cool sponsor. they‘re not available in europe, sadly.

@halyoalex8942

2 жыл бұрын

As an American with a pretty cruddy nutritionally valued diet, who loves noodles, this was a surprise to be sure, but a welcome one.

[Legal: we don't condone sororicide] Great subtitles jokes again! also, the screaming panic grass is a great running joke second only to *tap tap* hardtack.

@TastingHistory

2 жыл бұрын

Yay! Glad you picked up on the panic grass comeback.

@scruffythejanitor1969

2 жыл бұрын

I also like how the murder of OTHER people/family members is not excluded.

@sophroniel

2 жыл бұрын

@@TastingHistory i am so glad I'm not the only one obsessed with that running joke!!

@chezmoi42

2 жыл бұрын

@@TastingHistory I salute my friends with the panic grass cry whenever we do botanical walks on the banks of the Loire. So glad you caught that one.

"But there ere idea of leaving the noodle very long a kind of a wish for long life, but I figure a 10-foot long noodle caught in your throat is going to chock you" I think you made a good point. Instead of having long life, the 10-foot noodle caught in your throat may cause you to have eternal life, which traditionally refers to continued life after death.

I wish I could upvote this a hundred times. I would love to see a tofu dish, and tea eggs!

"It's gonna taste fishy" "It has a bad smell" Bruh, you act like I don't want my fish and seaweed water to taste and smell like the ocean. You are mistaken!

@saltyfoodie4512

2 жыл бұрын

Fair. I love the smell of Bonito flakes. And seaweed. ❤

@Tina06019

2 жыл бұрын

But the smell of “low tide” is not so great.

@ElementalWorkshopII

2 жыл бұрын

@@saltyfoodie4512 I second this, I love the smell of bonito flakes. And fish sauce.

@Just_Sara

2 жыл бұрын

Bonito flakes, to me, taste like fish bacon, and I love to eat them straight.

@jpdj2715

2 жыл бұрын

Fish that smells like the ocean is really fresh. When (dead) fish smells fishy, the TMAO in its metabolism is in the early phase of being reduced to TMA. When more and more TMA forms, you start to smell ammonia and eating this can cause necrosis in your mucous tissues. Some people are genetically programmed to detect these scents very well. If you are not one of them, when you want to buy and eat fish, seek help of one of those.

I love how he dressed up the pikachu in the background in Japanese clothing

@scaper8

2 жыл бұрын

That's apparently how the plush comes as-is. They showed her off on the most recent "Ketchup with Max and Jose."

@KetchupwithMaxandJose

2 жыл бұрын

@@scaper8 Aye! I'll have Max make a social post with a better look on his IG @ tastinghistorywithmaxmiller tomorrow 😗

@beccacollins1528

2 жыл бұрын

And the pattern on the parasol is like a pokeball . . . adorable!

@scaper8

2 жыл бұрын

I'm not even really into Pokémon, but that thing was so adorable, I thought about getting one. A quick Googling gave me $98 on Amazon! Nope. LOL.

8:47 Now I'm imagining a single noodle that is happily travelling from China to Japan, then decides to make a home and procreate. Thank you Max for that mental Image XD

I enjoyed this episode, and had to smile when Max said the eggplant smelled so Japanese. The aroma and flavors of dashi and miso definitely say Japan to my tastebuds. The eggplant used in the video looks like European/American eggplant, rather than the smaller and thinner-skinned eggplants used in Japan. Japanese eggplants are more tender and delicate-tasting than the larger seedier ones used in the US. I’d suggest using the Japanese eggplant for this recipe, if available, although the flavor is similar. As for the katsuobushi, be careful if you have cats - they usually love it and may chew through the packets! We have to keep ours in the fridge. I noticed that Max left his chopsticks in the noodles when he paused to talk. In Japan I was taught that leaving chopsticks sticking into food is very bad manners, as it is reminiscent of rituals used after death. That’s why Japanese table settings include a little “hashi-oki,” for us to lay down our chopsticks. When there’s no hashi-oki, balancing chopsticks laterally along the side of a bowl or dish is OK too, I think. Table manners can be tricky!

@atsukorichards1675

10 ай бұрын

Yes, you are absolutely right! Japanese eggplant appears frequently at the summer dinner, fry-up, deep-fried, simmered, grilled or pickled. It is very tender so it can be eaten raw, thinly sliced and lightly salted. (One of my favorites!) And about the leaving chopsticks on the edge of a bowl, it is not a right manner, but okay at home.

Fun fact: Max's ViteRamen segment appeared as an ad right after he did it as part of the video. It took a few seconds to realize it was a separate ad and not an editing mistake

@halyoalex8942

2 жыл бұрын

Now that's how you know you picked an attentive sponsor for your video, lmao.

@solmoman

2 жыл бұрын

I could not live without adblock

@camilledvorak7151

2 жыл бұрын

@@solmoman I let them play so the creators get the ad revenue.

@zXPeterz14

2 жыл бұрын

@@camilledvorak7151 no

@simcraft9060

2 жыл бұрын

@@camilledvorak7151 Honestly, they don't give get that much money from it now of days. Far better for your sanity and the creator's wallets to just be a patron.

Max, some North American indigenous recipes would be really cool too. I know exactly nothing about their traditional food

@clothar23

2 жыл бұрын

As a First Nations I can tell you our traditional cuisine is nothing to write home about. As a hunter gatherer society with limited farming our food was fairly plain. With heavy emphasis on merely being filling. And not always pleasing to eat.

@LeutnantJoker

2 жыл бұрын

@@clothar23 Doesn't surprise me much. It probably takes quite some time after a society changes to an aggriculture base to reach a point where they can feed their people easily enough to start experimenting with "fancy" stuff. I guess an option would be finding out what animals and vegetables and stuff your ancestors were eating and giving that a modern enough spin to be both traditional and tasty. Some dishes can be very simple and still taste great after all. a simple roasted peace of buffalo or whatever they were hunting plus some gathered herbs and vegetables could still make for a nice dish :) Edit: On a positive side, such hunter gatherer societies probably never go crazy and start stuffing 20 birds into eachother lol

@clothar23

2 жыл бұрын

@@LeutnantJoker .....Well the Inuit ferment whale fat so its not all sanity. But otherwise yes.

@Tina06019

2 жыл бұрын

@@clothar23 I enjoy Mohawk corn soup. It’s not “spectacular,” but it’s satisfying and pleasant.

@JohnDoe-wx2oo

2 жыл бұрын

Pemmican and fry bread. And roasted meat. There you go. There is probably no historic cook book, as there was no written language.

I bought some Bonito Flakes after this video because I want to try out the recipe myself (still missing the Kombu though) opened them expecting a horrid odor and was hit with the most beautiful smell of smoked fish - totally not what I expected! hopefully cooking them doesn't smell too bad though haha

@atsukorichards1675

10 ай бұрын

Welcome to the wondrous world of Dashi! You can also use Katuo-bushi as topping for O-hitashi (lightly-boiled spinach salad) and Okonomi-yaki.

Major props for your linguistic skills. It's refreshing to hear someone do their darndest at a language not their own, and you do it consistently. 😁

9:30 I actually live in a part of Japan that serves these thick noodles! It's called houtou and it's amazing. Highly recommended

@cogspace

2 жыл бұрын

Huh, I wonder houtou is related to Vietnamese hủ tiếu. It sounds pretty different in terms of ingredients, but it's also a noodle soup with a suspiciously similar name... or maybe this is like the similarity between phở and pot au feu, which is indeed just a coincidence.

@Lakhshamana

2 жыл бұрын

@@cogspace with the influence Chinese has on both languages, I'm not surprised if both terms originated from one Chinese term.

@theKobus

2 жыл бұрын

the texture thing that you get with the houtou and the miso and the kabocha. MAGIC

"Udon can be served as strips of dough, it's not common but it is still happening in parts of the country." And I happen to live in that part of the country - It (or at least one version of it) is called "Himokawa Udon" and is almost exclusively a thing in a small city in Gunma Prefecture called Kiryu, once the place to get the best silk in Japan. :) It's quite delicious if you ever get the chance to try it! Gunma is actually a huge place for unique noodles, as wheat was a major thing here in the Edo period, second only to silk. :D

@austenhead5303

2 жыл бұрын

Japanese pappardelle! Never had Himokawa Udon but based on the deliciousness of pappardelle compared to other pasta forms I'm willing to bet it's glorious.

@ciello___8307

2 жыл бұрын

wow thats crazy!

@bodyno3158

2 жыл бұрын

OK since Italian people mentioned their "Himokawa Udon" analogue... In Shaanxi province there's 裤带面, "belt noodles", it's what said on the tin: noodles, as wide and thick as your belt...

You're killing me! How did I miss the Japanese episodes?!? My favorite cuisine EVAH!!! Now do Vietnamese! Cambodian! Chinese! Singapore! Indonesia! Laos! Korean! Thai! **drool**

I did my senior bachelor's thesis on hand-making noodles (Japanese soba, Chinese hand-pulled noodles). Hearing all the history that I researched was really cool and seeing you make these noodles brought me back to when I trained to make soba noodles in Japan. Thank you.

Twenty-some years ago our family hosted a Japanese student for the summer. One of the requirements of his visit was that he prepare a "typical": Japanese food dish. This is what he prepared (only he made it with Soba noodles). Ever since he showed us how good it was, I've enjoyed it on a regular basis. It's nice to get a bit of the history behind it. I'll be looking forward to your next Japanese-based video.

@entr0pix

2 жыл бұрын

there is no better way to introduce ppl to other cultures than to serve them that cultures food. what an amazing idea im SO jealous of u

@Foxxie0kun

2 жыл бұрын

@@entr0pix I agree, and personally I believe food is something that could truly see bridges be built between cultures and groups all across the planet. Good food is something that should unite even the most different kinds of people on this earth, whether it's savory, spicy, or sweet, we all need to eat, and if we can find common ground through food then we can maybe make progress bit by bit towards a better future for everyone, regardless of geographical or cultural divides.

"Legal: we do not condone sororicide" 🤣 José you are the best!

@rejoyce318

2 жыл бұрын

Thanks - I missed that!

@KetchupwithMaxandJose

2 жыл бұрын

Thank you, I try

@leademi1387

2 жыл бұрын

Omg I missed that!!

@Taurwen

2 жыл бұрын

The captions are always one of my favorite parts of the show and I'm always looking for comments like this. :)

@sportybaker4273

2 жыл бұрын

I never put the captions on and oh I miss so much! I will correct that next time 😁

"Bonito flakes don't smell great" - Max "Really?" Me, eating the stuff out of a bag with beer

@matasa7463

2 жыл бұрын

"That's pretty mild though..." me eating Chinese dried fish.

@lordmuhehe4605

2 жыл бұрын

Do you also casually sip on fish sauce?

@sock8278

2 жыл бұрын

this dude probably chews on fish oil pills for fun

@kuronoch.1441

2 жыл бұрын

@@lordmuhehe4605 Not the OP, but I do sometimes slather fish sauce on sliced unripe mangoes. Most others used sauteed fermented fish paste for that purpose, as I do if I have some. After the mangoes are all eaten I sometimes drink with a spoon any liquid that remained, which consisted of fish sauce plus any juice released from the mangoes due to the saltiness of the fish sauce.

@crowdemon_archives

2 жыл бұрын

Considering Southeast Asian food, that's just on par with the course. Source: I'm a Southeast Asian.

I just wanted to say that really I appreciate the effort you make to pronounce the foreign words well! I speak neither Italian nor Japanese, so I don't know if the pronunciations were 100% correct in those videos, but you can hear that an immense effort was made, so kudos!

Oh oh! And I did sneak Max a Loki TVA apron because of the finale this week 👑🐊

@carmenclemons2556

2 жыл бұрын

I saw that CC, Jose. Slurp, slorp, squelch? Squelch? Really?! :D

@KetchupwithMaxandJose

2 жыл бұрын

@@carmenclemons2556 really! Haha

"This recipe was kind of a lot of work to do" Japanese Ramen: *allow me to introduce myself*

@Hwyadylaw

2 жыл бұрын

Soba: Am I a joke to you?

@MissRora

2 жыл бұрын

Especially if you make homemade tonkotsu broth to go with it...

@emiliandanila9590

2 жыл бұрын

@@MissRora Oh yeah... Ramen is no joke

@alinarodgers

2 жыл бұрын

My boyfriend and I learned how to make chicken Ramen. It’s super delicious but it's definitely a lot to keep track of.

@deyuo3434

2 жыл бұрын

Yeah, I've been cooking it for years and the final recipe that I have come to like takes about 2 hours to make, and it's just a simple miso broth. It's very complex but delicious

8:53 - "... some monk going to China and bringing back a noodle." Just one. That trip across the sea must have been harrowing.

This was great! I'd *LOVE* to see some more Japanese recipes. Perhaps something about the origins of Shabu Shabu, or Teppan Naki?

@supergeek1418

2 жыл бұрын

@@greatwallofchina886 I guess that Max takes his new job quite seriously!

As a wise turtle once said: "Quit. Don't quit. Noodles. Don't noodles?"

@johnr797

2 жыл бұрын

Don't noodles quit inside

@tomf3150

2 жыл бұрын

yesterday is history, tomorrow is a mystery, but today is a gift. That is why it is called the "present.”

@suzz1776

2 жыл бұрын

Uh? Lol

@thecatofnineswords

2 жыл бұрын

Maybe I should just quit and go back to making noodles.

@Shamshiro

2 жыл бұрын

Skadoosh

They way you said the name of the cookbook was said with a certain smokiness to it... it sounded so natural!

@JohnDoe-wx2oo

2 жыл бұрын

He's a thespian, darling.

the tiny scream when you mentioned the panic grass was fantastic

I love how the background elements always reflect the episode somehow. Beautiful pikachu.

@sandtats

Жыл бұрын

Just started noticing that recently.😻

That white powder on the konbu? Essentially MSG. That's where they originally isolated MSG from.

@SharpAssKnittingNeedles

11 ай бұрын

Interesting! Nigella needs to find a new dealer - Poseidon 😂

Jose thank you for including the food slurping noises into the closed captions 😂

@ragnkja

2 жыл бұрын

Good captions should be able to functionally replace the audio if necessary, and José knows this.

@KetchupwithMaxandJose

2 жыл бұрын

I was conflicted about adding 'squelch' LOL

@slwrabbits

2 жыл бұрын

The squelch made my day. Excellent choice.

i am so happy this channel is doing well. i remember thinking he had so little subscribers and views despite the quality of the videos and i felt so bad but he steadily grew! i love checking in once in a while to see how it's going

I literally gasped when you mentioned sengoku daimyo. I lived and breathed that site for years. Such great content.

If you want to avoid 'heavy' tasting miso, the type of miso you use does make a difference, with shiro (white) miso having a much lighter taste then the red or brown miso types.

@Gun5hip

2 жыл бұрын

This information is helpful ty.

@PresidentFunnyValentine

2 жыл бұрын

And not boiling the miso also helps. Just dilute them as the water heats up.

Fun Fact: Ryori Monogatori literally translates to "Cooking Account" (as in a record of something)

@yorgunsamuray

2 жыл бұрын

Or the story of cooking.

@Pollicina_db

2 жыл бұрын

@@yorgunsamuray It ain’t japanese if it doesn’t have ‘monogatari’ in it

@yorgunsamuray

2 жыл бұрын

@@Pollicina_db even “Lord of the Rings” was translated as “Yubiwa Monogatari”. It’s the book, the movies had the English title’s transliteration. “Roodo obu za ringu”.

@theKobus

2 жыл бұрын

hard to resist "Cooking Story", like a Jackie Chan movie

Eating wet and icy cold somen noodles in the hot summer is a refreshing treat to get in your carbs.

Anyone else re-watching old episodes on rainy days? Max always cheers me up! ^ ^

I live in Japan and will definitely be making this soon. I’m really excited to share it with my friends here.

@TastingHistory

2 жыл бұрын

Oh cool! Where in Japan do you live?

@EliotChildress

2 жыл бұрын

@@TastingHistory Hello! I’m currently living in Tsuwano, an old samurai town in Shimane prefecture with tons of multiple hundred year old houses. Also my gf is from Kanazawa (the gold leaf center of japan) so I may be able to let you know about the buckwheat/gold thing. I’ll let you know if we can find out anything.

@dankpepe2110

2 жыл бұрын

@@EliotChildress just gonna put here for the story. Thanks.

@__Hanasei__Levinus__

2 жыл бұрын

@@EliotChildress up you go!

@eigengrau7698

2 жыл бұрын

@@EliotChildress registering my ticket here, good luck pal

Waiter: Have you decided on what you’d like to order? Me: The 20 feet of noodles, please!

@shards1627

2 жыл бұрын

eternity noodles, aka flying noodles, forever noodles, etc. are a chinese noodle dish comprised of one incredibly long hand pulled noodle, they can be anywhere between 10 and 40 feet depending on where you get them lol

@josesancho5047

2 жыл бұрын

I think it'd be better to say 20-feet noodle. I cant imagine many of those fit in a single bowl

@billbull1JB-EH

2 жыл бұрын

Death by noodles

@kaylathehedgehog2005

2 жыл бұрын

@@billbull1JB-EH Eh, I can think of worse ways to go.

Noodles are one of my dietary downfalls. Chinese noodles. Japanese noodles. Pho. Traditional street-food noodles. Noodles as served to the court. Modern riffs on noodle dishes. Thank you, I REALLY enjoyed this episode... and I think I'll have a big bowl of pho for lunch!

Cold buckwheat noodles with the dipping sauce and grated ginger and wasabi are absolutely amazing

You have no idea how impressed I am by how much effort you put into pronouncing words of different languages. Your accent in all the languages are so insanely good. It is one of the main reasons I love this channel

@drfelixgraham

2 жыл бұрын

Opera training is the gift that keeps giving...

imo, this is the best cooking show ever

@Tre168

2 жыл бұрын

By far. I get so hyped when I see a new video.

@malosua9790

2 жыл бұрын

That’s because it is

@TheChzoronzon

2 жыл бұрын

The only I watch.... the History part makes the deal for me

@Jesse__H

2 жыл бұрын

The only other one I watch is Maangchi, cus she's just the most wholesome and adorable person ever. Also Korean food is fuckin delish.

!15:27 - the *look* on your face there, just priceless. Trust me, I've read quite a number of stories about the various myths that were not so PG-13 in nature.

I really love that you take the time to enunciate as good as possible foreign names across multiple nations. Props to you Max, been looking for some inspiration to cook some dishes.

“Huge exodus of noodle-bearing monks” now has me picturing the monks going through the caves from ATLA and singing the Secret Tunnel song.

@unhiddenhistory

Жыл бұрын

"Secret tunnellllllll, secret tunnelllllllll, through the mountains, secret, secret, secret, secret tunnellllllllll!!!"

"an exodus of noodle-bearing monks..." That's a fun image, right there.

I can't get enough of your channel. I'm so happy I stumbled across it!

The way you pronounced Ryouri Monogatari, was, PERFECT!

14:08 - “later versions of the myth had the food coming out of...other holes.” 😳😳😳

@WintrBorn

2 жыл бұрын

Linfamy did a video on this. It's interesting, and a wee bit horrifying.

@lenabreijer1311

2 жыл бұрын

Ancestors everywhere were a lot less prissy then we are today lol.

@slwrabbits

2 жыл бұрын

... ears, maybe? I vote ear holes.

@saltyfoodie4512

2 жыл бұрын

@@slwrabbits I second this. I need to get the obvious reference out of my head. Ear holes it is.

@comradewindowsill4253

2 жыл бұрын

@@slwrabbits oh god thats worse, thats so much worse, you've just reminded me of the earwig thing >~

Finally Max doing a language I speak so I can see if his pronunciation really is as great as it seems. Can confirm it is. Also if you want to slurp noodles, just pick up less at a time!

Just discovered your channel today and I love it. You are so sincere about your love for food and history.

Oh, I wish I had some!! I have fresh turnip and mustard greens in my garden. Also the tops of my radishes would be good in it.

1:55 I was so relieved to here him say "somen" because that cursive made it look like something else

@brandon3872

2 жыл бұрын

😂

@JustToast963

2 жыл бұрын

Yep.

You have no idea how well this fits me. I am a historian with background in Japonology, but I also was enrolled in culinary school to become a chef at one point. This stuff is gold for me haha

I am so glad you referenced the soba making video! I was thinking of that. So magical 😍

I made this tonight and honestly it was delicious. It gave me the same feeling that a hot bowl of chicken noodle soup on a cold day gave me. I'll definitely be making this again.

The detail on the Pikachu kimono is my favorite thing. Ho-oh 🤩

@KetchupwithMaxandJose

2 жыл бұрын

For those wondering it's a Japan import for the Pokemon Center Kyoto 2016 Grand Opening - Maiko-Han Pikachu

@shockingheaven

2 жыл бұрын

The captions are so great, as usual

When I lived in Japan, it didn’t matter where you ate ramen. It was good everywhere. 🤤 🍜

@codename495

2 жыл бұрын

YES!!! Never once found a bowl of ramen that wasn’t amazing.

@thebaron512

2 жыл бұрын

My favorite place was in Kamakura: the ramen closet eer shop that near the main train station. It was run by the owner and I am very sad it closed.

Another brilliant episode - you have all the ingredients of a wonderful presenter. More importantly though is you're celebrating other people's culture in a respectful and fun way. You're bringing us together my friend - what a wonderful thing. Thank you.

This was my first time actually MAKING a recipe of yours AND my first foray into "ramen from scratch" - and I'm so excited it's a historical one (you weren't kidding that modern ramen broths are super complex)! Thanks so much Max! Always a pleasure :)