Erica, thanks for this video. Just what I wanted to learn, make, use. Your instruction is very clear and good visuals of the process and I appreciate you show how it is used on different dishes. and the storing tip is good too and helpful to an American like me who is unfamiliar with the products or food ingredients (and so not sure how long they will keep in cabinet or refrigerator). I encourage you to continue to point those things out (this is the first video on your channel I have watched, but I think that would be a very good point in every video about ingredients). For example, when I first bought fish sauce, I was not sure if it must be kept in refrigeration once opened, how long it would last once opened, etc. I will LIKE, Subscribe, and Watch more of your channel videos. I hope this comment and any others I make helps you in return with the YT algorithm for engagement.
Thank you soo much!!! I love to hear from you about what part of the video you enjoy so i can adjust my content accordingly! this helps me more than you think, I really appreciate it You inspires me to make more and more Asian rare ingredient explained videos, I'm planing on talking all about things like Chinese peppercorn and star anise etc... what do you think?
Fantastic video! Exactly what I was looking for. I wasn't sure how to cut and dry the kombu after using it for my dashi from Toshikoshi Soba. Thank you!
I'm glad it helps! I made "dashi ponzu sauce" the other day with leftover kombu and bonito flakes as well! not what I teach in the video but it works great! check it out if you'd like another way to deal with these leftover dashi ingredients ruclips.net/video/Bdz6rVqIRyw/видео.html
It absolutely can, but for the best results of flavor it’s recommended to take them out. Kombucha will get cloudy if overcooked, and bonito flakes gets bitter, but if you don’t mind it, it’s your choice 😊
I love learning new ways to cook thank you
Thanks for watching, and glad you find something you like, don't forget to subscribe~
Erica, thanks for this video. Just what I wanted to learn, make, use. Your instruction is very clear and good visuals of the process and I appreciate you show how it is used on different dishes. and the storing tip is good too and helpful to an American like me who is unfamiliar with the products or food ingredients (and so not sure how long they will keep in cabinet or refrigerator). I encourage you to continue to point those things out (this is the first video on your channel I have watched, but I think that would be a very good point in every video about ingredients). For example, when I first bought fish sauce, I was not sure if it must be kept in refrigeration once opened, how long it would last once opened, etc.
I will LIKE, Subscribe, and Watch more of your channel videos. I hope this comment and any others I make helps you in return with the YT algorithm for engagement.
Thank you soo much!!! I love to hear from you about what part of the video you enjoy so i can adjust my content accordingly! this helps me more than you think, I really appreciate it
You inspires me to make more and more Asian rare ingredient explained videos, I'm planing on talking all about things like Chinese peppercorn and star anise etc... what do you think?
Indeed a very valuable instruction video. I am 78 and still adore learning!
Fantastic video! Exactly what I was looking for. I wasn't sure how to cut and dry the kombu after using it for my dashi from Toshikoshi Soba. Thank you!
I'm glad it helps! I made "dashi ponzu sauce" the other day with leftover kombu and bonito flakes as well! not what I teach in the video but it works great! check it out if you'd like another way to deal with these leftover dashi ingredients
ruclips.net/video/Bdz6rVqIRyw/видео.html
Eco-friendly solution 👍
yea! and it still tastes amazing too! win(eco-friendly) win(free) and win(taste good)! 😁👏
好棒啊👍👍從來不知道、也沒想到自己可以做😅😂☺️☺️👍👍
我也是後來發現的 超簡單 也很好吃
Do you put it in the refriator?
Homemade ones is best to keep in the fridge, yes, store bought ones can be kept in the pantry
Can the Kombu and Bonitoflakes not just stay in the miso soup?
It absolutely can, but for the best results of flavor it’s recommended to take them out. Kombucha will get cloudy if overcooked, and bonito flakes gets bitter, but if you don’t mind it, it’s your choice 😊
@@ericayeahtw thanks :-)) I'll see what I do
wow ur beautiful
haha, thank you very much:)
Please tuck yr fingers before chopping. I got worried seeing the way u chop yr food
Lol, that’s my husband biggest fear too🤣 I really should practice more on knife skill:( I’m not the best at it😢