Please keep producing this amazing content! Beautiful and delicious too. Greetings from Switzerland.
@cookingJapan
9 ай бұрын
Thank you so much for your kind words! I truly appreciate it 🙏🏻 Working solo can be a challenge, but your encouraging comments make it all worth it. Many thanks again! I'd like to visit Switzerland someday 😊
@rubydoton314
3 жыл бұрын
Thank you so much for posting and sharing this amazing Japanese pickles. It means a lot to me. Beautiful preparation this must be authentic Nukazuke i luv it ❤️
@cookingJapan
3 жыл бұрын
Hello. Thank you for your pleasant comment! I appreciate your kind words🥰 I make Nukazuke with lots of vegetables every day😊 Nukadoko has also increased to 2 containers😂 Your comment made my day! Have a nice day too❤️
@rubydoton314
3 жыл бұрын
I did check your others cook would you mind to teach us how to make miso mackerel or any fish which is good for miso. Looking forward on it thanx
@cookingJapan
3 жыл бұрын
@@rubydoton314 Thank you for your suggestions! I was thinking about introducing mackerel cooked with Miso! I hope you'll enjoy it.
@rubydoton314
3 жыл бұрын
@@cookingJapan oh wow! Great i can’t wait for it thank you so much i do appreciate it 😊 more power ♥️
@cookingJapan
3 жыл бұрын
@@rubydoton314 Thank you, too🙏😊
@renatabell8173
4 жыл бұрын
What a beautiful video! Also, the food looks so tasty. I want to eat my screen 🙂
@cookingJapan
4 жыл бұрын
Thank you for your comment! I want to add to the explanation with Nukadoko. It takes from 1 week to 10 days until Nukadoko is completed. Vegetables that have been pickled in Nukadoko are only strong in salt till then. So I use scraps of vegetables until Nukadoko ferments.
@DamnmissedmyQ
21 күн бұрын
How long does the wet rice brand last in the refrigerator, and how to maintain it to extend the shelf life.
@cookingJapan
21 күн бұрын
Hello! Thank you for your comment. Nukadoko can last for decades with proper care, but it can also deteriorate quickly if not maintained well. I have a video titled "How to Maintain Your Nukadoko Every Three Months" that covers the care and maintenance. Since I can’t post a link in the comments, I’d be happy if you could check it out through the link in the video description. Thank you for watching!
@sulecanberk7608
2 ай бұрын
aquestiin, first, nukazeke resulted very well. I even eat in breakfast a bit toasted black sesame oil on top..amazing. Question is nukadoku started to be a bit watery and i couldn´t find this ceramic cup with wholes in Portugal. What would you suggest me to get the excess water from my nukadoku? Thank you🙏
@cookingJapan
2 ай бұрын
Hello! Sorry for the late reply. It's great that you are enjoying nukazuke! I never thought of toasting it with a bit of black sesame oil - that sounds amazing! For removing the excess water from your nukadoko, please check the description of the nukadoko video. There is a link to another video called "Daily care to ferment the Nukadoko well." This video explains how to take care of your nukadoko, including how to remove excess water. I hope this helps! Have a great day :)
@sulecanberk7608
2 ай бұрын
@@cookingJapan Thank you. That´s very helpful. 🙏. I have done Nukazuke with beetroot, its stained my nukadoko, i think i shouldn t have used beetroot. Actually am not toasting pickles directly, i just season them with toasted black sesame oil before eat and toasted black sesame oil amplify the taste.🤩
@cookingJapan
Ай бұрын
@@sulecanberk7608 Adding black sesame oil sounds delicious! Yes, I also love beetroot nukazuke. But beetroot can stain the nukadoko pink, so I keep a separate nukadoko just for beetroot. I should have mentioned that earlier. It sounds like you're really enjoying making nukazuke!
@sulecanberk7608
Ай бұрын
@@cookingJapan Oh WOOW! Knowing this made me relief😂😂😂. We both have pink nukazuke😎😎😎
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