The best rices in the US are Kokuho Rose and Nishiki. I won't use anything else!
@irisisle3414
Жыл бұрын
I have never been to your website for some reason. So glad I clicked the link, the website is great! Now I'm having a hard time deciding what to make for lunch! ❤
@MiwasJapaneseCooking
Жыл бұрын
Thank you for checking out my web!! Enjoy cooking! and let me know which one you made ^^
@JB-cb3mn
Жыл бұрын
Do you also use sushirice in your soups. Where can i subsribe to your newsletter.
@MiwasJapaneseCooking
Жыл бұрын
I barely add vinegar into soup😊please go to my web! then the subscription form will show up🥰www.shinagawa-japanese-cooking.com/
@drwachterandrea
Жыл бұрын
Rice use is very confusing to me. My new rice cooker NL- GAQ10 from Zojirushi doesn‘t have a sushi rice button. Only „short-grain-white“. Is this the same?
@mysticlight_d36
Жыл бұрын
Hi I'm from India. I can't find Dashi or bonito flakes anywhere here. Can I use chicken broth powder instead?? And also can I use spring onions instead of green onions?? 😊love your videos❤
@forrestfey
Жыл бұрын
Where I live you mostly have jasmin and basmati rice in the stores. You can find sushi rice in larger stores but it is expensive and only in small packages.
@JB-cb3mn
Жыл бұрын
What is the difference in dark and Light soysauce .
@ima7333
Жыл бұрын
I usually make note of the kanji since my mom makes me learn Chinese since age 3. I just love barley miso i made since i learned it from a random class in Japan. My mistake was eating natto.
@MiwasJapaneseCooking
Жыл бұрын
Wow! Nice!! Own miso must be very tasty!!
@natureobserver6032
Жыл бұрын
ありがとうございます Miwa-sensei, for your valuable advice! So far I haven't dared to make "real" dashi, but I guess I really should take the plunge! I like the video a lot, because it addresses the real problems of re-cooking. It's a pity I can't give it more than one thumbs up. So I do it here! 👍👍👍
@rikkansi
Жыл бұрын
It's so easy and delicious! Definitely give it a try.
@MiwasJapaneseCooking
Жыл бұрын
Thank you so much for your kind words!! I hope you will give it a try! I love Dashi!!!!
@kawaiidoll4
Жыл бұрын
こんにちは美輪さん🌸I recently made onigiri with kimchi filling it was a perfect mix of Korean/Japanese fusion~I recommend using the 🍙mould, it’s super quick and there’s many shapes it also allows you to get perfect amount of filling🤍✨
@MiwasJapaneseCooking
Жыл бұрын
sounds yum😍😍😍where did you get the mould?? is that the one like I use in the video ?😊
@kawaiidoll4
Жыл бұрын
@@MiwasJapaneseCooking yes🤍 it’s similar I first looked at daiso but it was out of stock so I just searched for “onigiri mould” on Amazon and I got the triangle ones/classic🍙 there’s many unique shapes tho~ super fun for kids bento 🍱
@river550
Жыл бұрын
Thanks for sharing! May I ask if its OK to use expired mirin? I dont use it much in cooking and usually only cook for myself, hence sometimes I do have condiments that expired on me... :(
@arkonite
Жыл бұрын
I’m same and do all the time, not had any issues yet!
@MiwasJapaneseCooking
Жыл бұрын
I can't recommend using anything expired , but it contains alcohol, so it should last longer than other condiments although it might lack flavor. You can use it as a replacement of sugar only if you burn off the alcohol^^
@ares6953
Жыл бұрын
Great 101 video about the difference between Sake Mirin and Rice vinegar !
@MiwasJapaneseCooking
Жыл бұрын
oh! 101!!that should be the title of thumbnail😂✨✨✨
@ares6953
Жыл бұрын
@@MiwasJapaneseCooking Yes feel free to use it Miwa . it could be a good title indeed !
@MlleLoulouJ
Жыл бұрын
Very nice video ! I am so thankful this channel to exist. It's recommended to not boiled the miso paste Do you have any recommendations about using miso paste in a frypan ? Is it forbidden ? I often see people using it this way.
@celticlass8573
Жыл бұрын
I would think it would be the same idea. Very high heat = much loss of flavour and aroma. If you want it use it with something in a fry pan, maybe add it when the task that requires high heat is over.
@MiwasJapaneseCooking
Жыл бұрын
This is only my opinion. Miso soup is very delicate and simple. so we want to maximize the flavor of miso. But for the frypan dishes like stir fry are usually cooked with some oil or other flavor-rich ingredients, so all the ingredients compliment each other and create a dimension in flavor.Therefore, I always find it tasty even if I cook it. However, if you want to maximize the flavor, add it at the end? or divide into 2 times. The first batch will be added when it's cooking, then at the very end, you can add the rest of miso paste just to give the aroma. I hope this will help^^
@cliff62806
Жыл бұрын
Your video so nice Thanks for sharing
@MiwasJapaneseCooking
Жыл бұрын
Thank you chang!!
@shivikumaria
Жыл бұрын
You give the best advice!
@MiwasJapaneseCooking
Жыл бұрын
Thank you shivi! Just because you guys always give me great questions!
@nicolelaura5330
Жыл бұрын
This is wonderful! I greatly appreciate your help and enthusiasm❤
@MiwasJapaneseCooking
Жыл бұрын
Thank you so much Nicole!
@tamara4557
Жыл бұрын
Yes I eyballed the miso and it was way too salty. I never saw a recipe just tried to mimic my Japanese hostmother's cooking. Now when I have been cooking Japanese for a long time I know how much miso to use. One mistake I often hear is not using dashi or any other broth for the soup but thinking the miso is enough. But just miso in hot water does not taste good. So everyone please use broth as a base and add miso as an extra flavour :)
@MiwasJapaneseCooking
Жыл бұрын
So true!! and Yes, experience and mistakes are the best asset overtime!
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