all day i eat like a shark
all day i eat like a shark
Hey I'm Pat, pharmacist by day and plant based japanese cooking enthusiast by night. also the founder of the japanese cooking club, japanese cookbook author and food blogger at alldayieat.com 🍣🍛 here I share Japanese cooking videos and recipes to teach you what I know about Japanese cuisine 🤗 If you're the type of person who wants to learn how to cook Japanese food, then you've come to the right place!
My goal is to inspire and empower you to cook more healthy Japanese food. Most of my videos walk you through simple Japanese recipes that you can make in under 30 minutes. Whether you're just getting started cooking Japanese dishes or have a little experience, I'm sure there's something for you to learn in each of my videos.
Leave a comment if there's something you think can be improved or if you have questions. Look forward to hearing from you!
Discover the middle path - www.alldayieat.com/go/chuudou
Blog - www.alldayieat.com/
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Very helpful information
Do you recommend the regular silvia
mine was over 20 years old and I sold it for $250!!!!! Best imnvestment ... $12/year to own! compared to cheap model you replace every 5 years!
A great video! I love miso and was very happy to learn that it does not adversely affect blood pressure. I am going to my local Japanese market now to try a “superior” miso 😊
Well..I got a G4 +..but it doesn't even boil hot after it stir! Wonder why?
Where do I get real seeds for the Japanese Parsley> real ones that is that will mostly germinate?
mocca master!!!!!!!!!!
It makes green waffles?
Useless video 🤮👎👎👎
Does it run fine not on a 20a outlet?
Week
When steaming the soybeans in the pressure cooker, should you keep the heat on medium after the pressure is built?
when steaming soybeans in a pressure cooker, it's generally recommended to lower the heat to maintain pressure once it's built up. Keeping it on medium or adjusting based on your cooker's instruction should work well. It's all about finding that balance to ensure the beans are cooked thoroughly without overcooking them.
@@alldayieatlikeashark thank you 😸
How long can u store this in the refrigerator
Japanese-style sunomono, like pickled cucumbers, can be stored in the refrigerator about 1 to 2 weeks. Just make sure to keep it in an airtight container to maintain freshness. Enjoy your delicious pickled cucumbers.
After thawing how many days can we store it in the fridge? Should we treat it as an unopened supermarket carton (which can last for 4-5 days after opening), or as something that needs urgent consumption? Thanks! PS. I am talking about homemade soy milk, where each batch produces more milk than what we can consume in a week, so that we don't have to make it so often.
Great question! Typically, homemade soy milk can be stored in the fridge for about 3 to 5 days after thawing. It's best to treat similarly to an opened supermarket carton, ensuring you consume it within that timeframe to maintain freshness and quality. It's a smart move to make larger batches to save time, but keeping an eye on freshness is key. Do you have any favorite recipes or tips for making homemade soy milk?
@@alldayieatlikeashark No,not special recipes. Just soaking, blending, separating 'milk' from okara, and then boiling the milk. I don't have a soymilk machine, so i do it the old school way. And since it's a tedious procedure to go through, i prefer to make large batches each time. And then it is necessary to freeze the milk because we don't have the time or energy to make that s so often. And i am thinking of using small plastic water bottles for freezing because they are more practical for that specific job. Thanks a lot for taking the time to reply!
In southeast Asia, mainly in North East India and Nepal we have a similar dish like natto, called Kinema. The soy beans are boiled and then wrapped with leaves of ferns and banana and is kept near the hearth of the kitchen and is left to ferment. We usually use many recipes to eat it, like making it a soup, or putting all the spices and making it a curry. The smell may not be pleasant for first time eaters, but for us the smell makes us hungry. 🤤
That's fascinating! Thanks for sharing about Kinema. It sounds like a rich tradition, especially with the various ways you incorporate it into different dishes like soup or curry. It's amazing how food can evoke such strong memories special. Do you have any favorite recipes or memories associated with Kinema?
Thank you for showing how to use it. Is it made in Japan? Where can I buy one? How long can the soybean milk be kept in refrigerator?
Glad you found the demo helpful! The Soyajoy G4 Soymilk maker isn't made in Japan, it's from Sanlinx Inc. You can buy it online or from the manufacturer's site. As for storing soy milk, it's best consumed within 3 to 5 days when refrigerated. If you've got any more questions, feel free to ask!
He has very amazing looking eyes. Filled with wisdom.handsome man
Thanks for the compliment. I'm glad you found the video helpful, and I appreciate your kind words about my eyes. If you have any questions about miso soup or any other Japanese recipes, feel free to ask!
Hello, it's my first time here, and I am excited to learn from you. Thank you for sharing your knowledge of Japanese food with us, I am a big lover of authentic Japanese food as the grandparents use to make them.
Welcome and I'm thrilled to have you here. It's wonderful to hear about your love for authentic Japanese cuisine, especially when it's inspired by family traditions. There's something truly special about homemade Japanese dishes. If you have any questions or if there's anything specific you'd like to learn about, feel free to let me know!
miso soup is a different species with dashi in it
It just needs a little bit more fish soup, so I also added dry fish, even better
@@user-ti7me6yv7w thanks for sharing your twist on miso soup! Adding dry fish sounds like a fantastic way to enhance the umami flavor profile . It's amazing how a small addition can elevate the dish even further. Do you have any other favorite ingredients or tips for making your miso soup extra special?
Gracias por el video! Pero aun tengo duda sobre qué miso es mejor para sopa, el claro o el oscuro? El oscuro da menos sabor?
Glad you found my video helpful. When it comes to choosing miso for soup, both light and dark varieties can work beautifully, but they do bring slightly different flavors to the table. Light miso tends to be milder and sweeter, while dark miso packs a more intense, savory punch. It really comes down to personal preference and the flavor profile you're aiming for in your soup. Experimenting with both types can be fun to see which one you like best!
Gracias por la respuesta. He comprado miso oscuro, y he hecho caldo de verduras, vamos a probar que tal salen las sopas! Después probaré con el miso claro, para ver cuál me gusta más ! 😃 Un saludo!
I give you a term up already and IM giving you a feedback.I love japanese food You Japanese people make lovely lovely food.I would love to eat whatever you are cooking right now.I mean, UK and it is very late.It's almost 5 o'clock in the morning in the UK.I am watching you make it me angry.Safe.Let me watch you cook that beautiful Japanese food.You're going to make big?I'm hungry already safe
Thanks a bunch for the support and enthusiasm! Japanese cuisine is indeed something special. It's awesome to hear you're enjoying the content, even if it's super early in the UK! Hang in there, and hopefully, you'll get to try out some delicious Japanese dishes soon. Stay hungry, stay safe, and keep watching those tasty cooking videos!
Good tips here! Recently I've started an interest in Japanese food & delicacies. Those found on the Jungle site will say "Japanese style"...That to me to me denotes they are not from Japan. Read well & thoroughly if like me, you strive to be a purist. Amongst weeds & things I found this beautiful plant growing in my yard and realized it is shiso! Deep green leaves, purple underneath, I've collected seeds to plant. I haven't used it yet, but adding to a good miso soup sounds divine! I also have a 2 yo burdock that I'm wanting to add to a dish! Good stuff!
Glad you found the tips helpful! Exploring Japanese cuisine is such a rewarding journey, right? And you're absolutely spot on about being cautious with "Japanese style" claims. It's all about authenticity! Your shiso find sounds amazing! Fresh homegrown ingredients always add that extra flair. And burdock? Nice touch! It's all about those unique flavors. Keep experimenting and enjoying those delicious dishes! 🌱🍲
Hey man I really need your help so I'm trying to get a miso soup from a restaurant but I don't know if to get a Japanese miso soup or a Korean soup I just want to plain miso soup i have stomach issues which miso has less ingredients Korean or Japanese miso soup help me
For a plain miso soup with fewer ingredients, Japanese miso soup might be your best bet. It typically sticks to the basics like miso paste, dashi (fish or seaweed stock), and maybe some tofu and green onions. Korean miso soup, while delicious, might have a bit more variety in ingredients. Hope that helps !
Thank you! Very helpful
Thank you! Did you try one? Let me know how it turns out.
@@alldayieatlikeashark No - I already have the 3-pc lasagne/spaghetti/other set. Didn't want to spend what is quite a lot of money for this extra set
Gonna try it at home 🌿💚
Thanks! Tag me when you make one :)
Can you use Eden CANNED BEANS? How much bacteria do you use to how many beans? Does it have same nutritional value if you use other beans like ADZUKI BEANS? We want to try to make this on here. LOVE WHAT YOURE DOING!
Thanks for your question and your enthusiasm! Totally, you can use eden canned beans to make natto, but keep in mind that they should be cooked beans, not raw. As for the bacteria, it's usually recommended to use a natto starter culture, and the amount can vary depending on the instructions provided with the culture. Generally, you'd use about 1 tablespoon of starter culture for every 500 grams of cooked beans. As for using other beans like adzuki beans, it's worth a shot! However, keep in mind that the nutritional value might vary slightly compared to using soybeans, but it's still a healthy option.
Cool thank you
Maybe we can make it on here!
Че? Непонял
Bro i make tofu and sell it but costumers demanded for less holes how can i remove them 😢 please help me
Try pressing your tofu for a longer duration. This extra pressing time can make your tofu firmer, which tends to reduce the appearance of holes. Also consider using heavier weight when pressing the tofu, as this can further minimize the holes.
@@alldayieatlikeashark sure i will try it and thanks man
I love matcha both ways! I usually drink it traditionally if the quality is nice, but I like to use cheap matcha for recipes and such. This is such a high quality video! Keep up the good work man :)
That's awesome to hear! 🍵💚 It's great that you appreciate matcha in both its traditional and innovative forms, depending on the occasion and quality. And thanks a bunch for the kind words about the video! 🙌 We'll definitely keep bringing you more matcha goodness! Cheers!
How much does this machine
It costs $59. You can check the link here: geni.us/tNkNX
No it does causes heart palpitations. I sm one of them, i like the taste but when i add it to my food every day it causes heart palpitations.
I like your videos. I am watching from Be’er Sheva, Israel. Keep on the good work.
It's amazing that my videos are reaching viewers all the way in Be'er Sheva, Israel! We'll definitely keep the soy milk latte recipes coming your way! Cheers to more delicious drinks and happy sipping!
I like it both ways. Why limit myself to only the traditional way? The traditional method has also gone through a long history of innovation. All that matters is that it taste good
Exactly! Why limit ourselves when we can enjoy matcha in both traditional and innovative ways, right? 😄 After all, innovation is just another chapter in the long history of matcha evolution. As long as it tastes good and brings joy, that's what truly matters! Thanks for sharing your thoughts with us! 🍵
😒 *PromoSM*
Hello..
I just tried the Kikkoman Instant Miso Soup packets. It tastes good. But, I need time get some to tofu and green onions to add to it when I make it again. Thank you. I am getting closer to making my own from scratch in the future.
Kikkoman Instant Miso Soup packets are great shortcut when you're in a pinch. And adding a tofu and green onions will definitely take it up a notch next time! It sounds like you're on the path to becoming a miso soup master from scratch. Thanks for sharing your miso soup journey.
"Sween bean paste"??
I had no idea it was healthy lol
Isn't it surprising how something so delicious can also be good for you? Hojicha definitely packs a healthy punch. Thanks for tuning and learning something new with us! 🍵
Oh My Goodness, what a cute little face !! The baby's that is !!!!!
Haha, isn't that baby just the sweetest thing ever? I couldn't agree more. Thanks for noticing and spreading the smiles! 🥰
.......it's a drink...just enjoy it.
Can you use this machine to make homemade butter ?
That's a great question! While Zojirushi Home Bakery Virtuoso is primarily designed for making bread, you can't make homemade butter directly in it. However, you can use it to make delicious dough that you can then shape into rolls or loaves and bake in your oven. Then, you can use this to enjoy with your freshly churned butter!
love these thanks muah
You're welcome! Glad you enjoyed the konnyaku recipes! Let me know if you try any of them out! And tag me please.
Great recipe and adorable little baby 🤩🥰
Thank you so much! We're thrilled you enjoyed the recipe. And isn't our little helper just the cutest? We appreciate you tuning in!
I have a sourdough starter in mine right now
Nice one! Sounds like your Brod and Taylor Bread Proofer is getting some serious action! How does your sourdough turns out?
You deserve more view man
Thanks a bunch for the support. We're thrilled you enjoyed the matcha ice cream video! Hopefully more folks will stumble upon it and join the matcha madness. Thanks for cheering us on!
I would call this an "Action Video", very complete and funny! Thank you!
Thanks a bunch for the awesome feedback. Glad you found my miso soup video both informative and entertaining. We aim to bring a little laughter to the kitchen while dishing out some tasty tips. 😄 Thanks for tuning in and joining the fun!
I wish i could try it looks so good and i love matcha
I hear you! Matcha has that irresistible allure, doesn't it? If you ever get a chance to try it, dive right in. Don't forget to tag me and enjoy the the tea!