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why do you wanna know?? doesnt matter who's cooking, it's modern world, being in the kitchen isn't just for woman only.

@@F_M20 I am just curious, and if Sho doesnt want to answer, thats fine.

@swissfoodie3542 That's a wonderful story about your parents. In my family, my wife usually does the cooking. I like cooking, so I'd like to cook every day, but I get home very late on workdays, so my wife does the cooking. The day we filmed the video was a holiday, so I did the cooking. @F_M20 I also think that whoever in the family cooks or cleans is fine.

I thought that potato croquettes were a dish that was only eaten in Japan, but that's not the case. Deep-fried food is nice and easy to eat at a restaurant or to cook in the oven with frozen food!

Thank you for your comment. Hot mustard really goes well with oden. It wasn't shown in the video, but we also ate it with mustard.

Thank you for your wonderful advice! The videos you have made about the cooking utensils we use and the basic techniques of Japanese cooking are really good. We would definitely like to incorporate them into our video schedule.

@@Japanese_homecooking_sho I think there is a slight language barrier issue here, I am not saying that I have made any videos, just that videos of the type I described would be nice and might help people learn to cook

I see, I understand. I guess my comment was on the wrong subject. Thank you for letting me know!

@@Japanese_homecooking_sho no problem, keep up the good work

Thank you!!

Thank you for your comment. We mainly introduce everyday home cooking in Japan, so we're glad you agree with that concept.

In Japan, there are many ingredients that are slimy, such as okra, natto, and grated yam. I like these ingredients, but I also understand how people who don't like them feel. It's true that this soup recipe would result in overcooking. I like the ingredients in the soup to be well-cooked, so I made it this way, but of course you can adjust it to your taste (I like stir-fried vegetables to be crunchy, not overcooked). Thank you for your wonderful comments. Thanks to you, we're gradually gaining more subscribers and fans. We'll do our best to make videos that make more people happy.

Thank you for your comment. Yes, it is a nice winter dish.

Thank you for your comment. Ginger is a wonderful ingredient, warming when cold and refreshing when hot. The reason for the large container of miso is that the larger the container, the lower the unit price per weight and the more economical it is to buy. And as you know, we frequently make miso soup and miso-flavored dishes, so we use it up surprisingly quickly. It would be nice if they sold dashi powder in large containers, but the products we use are only sold in the size we usually use. (They do sell a larger size if it is a different brand, but it is not our favorite flavor.) The dashi powder comes in 7 or 14 packs of our usual sticks, and we try to buy the ones that contain as much as possible for the best price.

@@Japanese_homecooking_sho Thank you for explaining, that makes sense.

Thank you!!

Yes, boiling oden enhances its flavor.

Thank you! I know it's difficult to get the ingredients, but please try making it with the ingredients you can get.

Thank you!!

Thank you!!

There are also regions in Japan where people put whole tomatoes in oden.

That's exactly right. You should blanch the vegetables and then add them to the soup after they've been cooked. If you add potatoes to oden and leave them to cook for too long, they'll fall apart and the soup will become cloudy, so be careful.

Thank you for your kind comments! The soup made with mashed potatoes also seems delicious, but this soup is easy on the stomach because it contains neither butter nor cream.

Thank you for your comment! It's fun to learn about different ingredients from different cultures, but it's also really fun to learn about how to cook the same ingredients in completely different ways. The cabbage soup is thickened with grated potato, and it's really delicious, so please give it a try.

My version of potato soup: cut leeks into small pieces, heat up olive oil and cook the leek for about 20 minutes very very slowly, so that it gets sweet and soft. Add chopped garlic and some butter after about 5 minutes, and chopped raw potatoes after 15 minutes. Add some vegetable stock, 2 bay leaves, pepper, and cook untill the potatoes are cooked. Remove the bay leaves and puree. Add stock untill its the right consistency, and a splash of cream. Serve hot, with fresh bread and or/or some hard cheese like gruyere.

Two other favorite dishes with potatoes: "Gschwellti": boiled young potatoes (skin on), served with different kind of swiss cheese, some dried or fresh fruits like grapes or figs and some walnuts. And rösti (google for a recipe). Which you can top of with a fried egg, grilled tomatoes, melted raclette cheese, grilled bacon, grill onion or a combination of those things. Serve with a green salad for a bit of freshness.

Thank you for your comment. In Japan, potatoes are considered a vegetable (although they are carbohydrates), so they are often eaten with rice. I've googled the recipe for rosti. The potatoes look really delicious, crispy and crunchy!

The gluten bread rings absorb the flavor of the other ingredients and are delicious!

If I wasn't Japanese, I would probably wonder about this gluten thing too. It doesn't have any taste of its own, but it soaks up the stock from other ingredients and is very delicious.

I think thats great ! Giving your kids good and healthy food, and introducing them to different cuisines of the world, so that they know more about the world and "think beyond the borders" of the country you are living in (the US ?) is in my opinion very valuable.

yes the US but part of my family is from Switzerland!

@@DamonACrabtree Small world ;-). Have you been to Switzerland and visited your family roots there ?

@ not yet! We hail from near the Black Forest with the family name of Bezner. Hopefully once my children get a little older I can start traveling the world

Thank you for your comment. In Japan, we have the concept of a menu, and we think about the quantity and balance of the entire meal, not just one dish. Furthermore, we don't just think about one meal, but also consider the three meals of the day as a whole. We'll do our best to upload more interesting videos in the future!

I like dumplings too. It's a bamboo steamer called a “seiro”. At Taiwanese restaurants, they often steam dumplings in a seiro. At home, dumplings are usually pan-fried and steamed, and shaomai like the ones in this video are often made in a metal steamer. However, many households don't have a steamer, so I made them using a pan and Chinese cabbage this time. The flavor of the Chinese cabbage also adds to the flavor of the shaomai, and the flavor of the shaomai also transfers to the Chinese cabbage, making it delicious.

That's right, this is the food called shumai in Japan!

Thank you for your comment. I sometimes make dinner using leftovers in the fridge. Of course, I also try to buy enough food to eat.

Thank you for your comment! This soup is perfect for the cooler weather.

Thank you for your comment! It was a delicious soup that also went well with bread.

You can use onions instead of lotus root. However, the texture of lotus root and onions is quite different. Even when cooked, lotus root is crunchy. (I don't know the English onomatopoeia, so I'm not sure if my description is right, but...) I don't know if you can get yacon in your area, but the texture of cooked lotus root and yacon is similar, so if you can easily get your hands on yacon, you might want to use that instead.

@@Japanese_homecooking_sho Thank you for your answer. I am glad to see that you are feeling fine again.

Thank you for finding our channel! We'll upload a new video tomorrow, so please check that out too!

@@Japanese_homecooking_sho yay!!! i'm excited!!😍it's gonna be my dinner whatever it is.

Thank you for your question. Of course you can make it just as good with salmon.

Thank you for your comment. It warmed me up and was delicious.

Yes, thank you!!

Thank you!!

Thank you for your comment!

Salmon and mushrooms are a common combination in Japan in autumn. They are also used in dishes such as salmon and mushroom cream pasta, as well as rice. In the dish we made this time, the salmon is not very strong, and the flavor of the salmon makes the rice delicious, so I think you will like it too.

Thank you for your comment. The soup was delicious too.

Thank you for taking the time to watch. And thank you for your comment.

Hello. Thank you for your comment! Hot pot dishes are recommended in the cold season because they warm you up. You can enjoy them by adding your favorite vegetables.

The rice flavor comes from the fact that the kiritanpo itself does not have any salt or soy sauce flavor. And because it has been grilled, it has a delicious aroma. It may be similar to the flavor of grilled rice cakes. (Rice cakes are called mochi, and are made by cooking sticky rice, mashing it, hardening it, and then drying it. They are often grilled or used in Japanese sweets.)