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Thank you for your comment!! I’m so happy to hear that😭 I will continue to do my best, Arigato!!!

Thank you for your comment as always!!:)) That’s because I love Sushi so much😄

Thank you for your comment and request!!:)) Slicing the belly and back parts for sushi can be quite challenging, right? I'll try to make another video on this topic soon. Thank you for sharing your thoughts!!

@@Sushi_Masa_Home_JP Thank you so much!!

Thank you for your comment!!:)) The salmon sold in Japanese supermarkets is usually already frozen and then thawed, so I don’t freeze it myself. However, from a food safety standpoint, I think it's safer to freeze it first and then thaw before using.

Thank you for your comment☺️☺️ I will do my best!!:))

Thank you for your comment and request! However, I’ve never actually seen chicken karaage served at a sushi restaurant, so I’m not quite sure how they might make it there😭 If I come across it or find a recipe using different ingredients, I’ll be sure to share it!!

Thank you for your comment!!:))

Thank you for your comment!! I’m so happy to hear that😊 Arigato!!

Thank you for your comment!! Yeah〜certainly😄

Thank you for your comment!! This is a hobby😂 I’m sharing the techniques actually practiced by Japanese Sushi chefs!!

Thank you for your comment!! The vinegar I use is rice vinegar! When I checked on Amazon, I found a product that seems similar to the one I use. a.co/d/4Cfk2eC Thank you for looking forward to my videos☺️

Thank you for your comment!!!☺️

Thank you for your comment!! Oh!! That’s great:)) You can make reservations online through Tabelog😄 Here is website: s.tabelog.com/en/tokyo/A1303/A130301/13284556/

Thank you for your comment!!!:)) Actually, It tasted good😋

Thank you for your comment!! Wow, really?? If that price, the Japanese people can’t afford to eat Sushi for lunch😅

Thank you🤣

Thank you for your comment. Different people have different ways of thinking, but I want to know the true way you mentioned.

Thank you for your comment!!:)))

Thank you for your comment!! Yes! That’s right. Fresh water means no salt, just water.

Thank you for comment!!☺️

@Sushi_Masa_Home_JP Thank you for your content.

Gracias por tu comentario😊 Continuare haciendo todo lo posible para hacer videos utiles!! Arigato!!!

That’s good to hear!! Thank you🤣

Thank you for your comment as always!!!:)) I see!! Certainly, It would be great to use this recipe for takoyaki’s octopus😋

Arigato!!!:))))

Thank you so much!!!😄

Thanks for your comment too!!😊

Gracias por tu comentario. Me alegra oírte decir eso☺️

Thank you for your comment!! I’m so glad to hear that!!😊😊

Thank you for your comment!! Yes! You're right! It can be tricky to judge the exact moment when the water is gone😅

@@Sushi_Masa_Home_JP ah I have found that when there is no more water bubbling on top. That means you can steam it. There are times when I was careless and had burnt the bottom a bit. 😅

When water evaporates and the rice is properly steamed, it can be cooked to perfection. However, cooking rice in a pot can be tricky because it's hard to control the heat. If you keep the heat too high after the water has evaporated, the rice can burn. On the other hand, if you reduce the heat too early, before all the water has evaporated, the rice can end up soggy. It's a delicate balance, which makes cooking rice in a pot quite challenging😅

@@Sushi_Masa_Home_JP ah that is true, maybe I have gotten used to doing it in the pot which is why I don’t burn the rice. 😀

Oh!! That’s great😁

Thank you for your comment!! I think using chicken broth to make Chawanmushi is a creative idea, but it leans more towards Chinese-style cuisine. For a more traditional Japanese touch, I recommend using dashi made from kelp, bonito flakes , or other types of seafood. As for adding fried ingredients to Chawanmushi, I haven't seen that done in Japan. Personally, I love putting shiitake mushrooms, shrimp, and cheese!!

Sorry, I've never made dashi powder from scratch, so I'm not sure about the recipe😢 However, I recommend using "Hondashi", which is a very popular seasoning in Japan. You can find it on Amazon, so feel free to check it out here!! a.co/d/9AcWjom

Thank you for your comment!! It must be great to enjoy fresh eel! In Japan, it's also quite difficult to eat fresh eel at home. Most of the time, we rely on frozen or pre-cooked eel.

Thank you!!!☺️☺️

Oh〜thank you for letting me know!! I will be more careful🫡

@@Sushi_Masa_Home_JP gl bro

Thank you for comment!! I think they sell frozen eels at supermarkets, but what do you think!?

​@@Sushi_Masa_Home_JP it was about 2 am when I watched this. I live near many rivers and the ocean, so I'll just get fresh eel from the fish market. Lol.

2 am!! I see😂 That’s nice!! I want to eat fresh eel too. I’m jealous!!:))

Thank you😊

Thank you for letting me know!! Sorry, I don't know how to turn down the volume on a video I've already uploaded, so I can't turn it down😭 I'll be more careful next time!

Thank you for your kind words!!😊😊 I was encouraged by your comment and I will keep doing my best!! Thank you for your comment:))

Thank you for your comment!!

I’m curious to know what part you didn’t like, but I’ll keep working hard to make better videos. Thanks for watching the video.

No, I don't have any plans to open my own restaurant right now. Right now, my focus is more on sharing the knowledge about sushi and the Japanese culture around it with people from other countries!! Plus, I just really love sushi!!XD

Thank you for your comment!!:))

Thank you!!😊

The recipe for cooked salmon sounds also delicious!! Thank you for your comment:)

Thank you for your comment!! Please give it a try😊

Thank you for your comment!! That’s often said.lol

チャーハン！？酢飯がいいな笑

Oh!! It’s nice!! Please go and try it😊 Thank you for your comment too:))

Thank you for your comment!! Sorry for the late reply, Since dashi originally comes from fish, using mushroom seasoning might result in a slightly different taste. That being said, I can't say for sure since I'm not familiar with the taste of mushroom seasoning. However, as you mentioned, I also think mushroom seasoning would be closer to the flavor of dashi than chicken seasoning!!