The older folks never followed a precise recipe. They knew what they were taught . They went by eye and taste , they just knew what worked. Passed down from generation to generation. What a treat to watch her prepare, so simple yet so much love. My Mom now gone cooked for 10 kids, I watched her like a hawk to learn to cook. No recipe books. You are blessed and wise to record her. I will make cabbage as she taught , I can taste it already. lol great video, love from Maine woods.
I love watching your mom cook, both you and Shinichi doing pickled cabbage tsukemono recipes in the same week thank you so much!!! I need to try these with a hot bowl of rice on the side but i had to chuckle now i see where Shinchi gets his love of Shio Kombu from as his was just cabbage and shio kombu as the pickling ingredient :)
I'm so glad your Mom shares these recipes. My Mom used to make this all the time but sadly she didn't pass on any of her delicious Japanese recipes so they're just cherished memories to me but your Mom is helping me make them come alive and pass the deliciousness on to my family.
This is the first of your videos I've watched. LOVE the interaction between you and your mom!!! Half a packet was added to the cabbage - WHAT WAS IT? Can't wait to make this. Used to get a small amount of the Tsukemono years ago at a Japanese restaurant with certain dishes we ordered and we LOVED it. Never had it before. Now I get to make it! When searching for "Japanese Salted Cabbage", the photo for your video looked exactly like what we used to get. Thank you for this amazing video.
Ooh I love this kind of tsukemono! Thank you and your okaasama for showing us how to make it! And I’m jealous that your costco already slices the ahi sashimi. Sometimes mom buys the frozen ahi from Costco and she slices it herself. And I believe there is no such thing as too much shio kombu! Lol. We are lucky to have our moms be healthy and to make such goodies. 🤗
I also love watching your beautiful mum and you wow. I make everything Japanese always. I make my own miso and nukazuke including takuan. I make everything from scratch. I just discovered you or rather you discovered me here just today. Love from Melbourne Australia ❤️
I just found your channel from this video! I love your channel and your mom. I’m from hawaii also, but I live in Reno Nevada now. This video reminds me of my mom and grandma. They are also japanese too. 😍❤️I just subscribed
Thank you for another great recipe. I just bought a bottle of rice vinager yesterday and now I have a yummy dish to try it out on. Thank you, Nikki's Mom....and that ladybug shirt is super cute too. Cheers....
just found your channel. It's great that these recipes are being shared. Like my Grandma, her recipes were not captured by anyone so those dishes we grew up on are now fond memories. I remember my Grandma making Koko and she used mustard cabbage and dried it between newspaper and a rock or heavy object on it to dry it out. Wish someone in the family had taken down the recipe
Aloha, Niki! Mahalo nui for Mom's great pickle recipe! I make something similar, but nothing this fancy! I've already made myself a batch and I know I'll love it. It was great before I 'put it to bed' tonight. I've never used dashi, shio kombu, or the もみもみ！ I hope everyone's well there!
I found your You Tube channel about a year ago. I am on the mainland in LA. I absolutely ❤️ your channel! I have made your mom’s cabbage tsukemono and it is soooo good! I’ve made hayashi beef, tempura and many others. Love your visits to various restaurants and listening to your takes on food and life. You take such great care of your mother. Your mom is very lucky to have you and Shinichi. ,
Obachan wa sashimi totemo dai suki deshita. Ano tsukemo wa omoshiroii deshita. Anatatachi wa Hawaii ni sunde masu ka Sashimi wa sukoshi takai deshita.Ano US doru desu ne Omoshiroi vlog. Domo arigato gozaimashita Ogenki de...🥢👍 Konnichi wa Perth kara
Omg!! I 💖💖💖 this Tsukemono! I agree the produce lately hasn't been good. And then you guys have recently been to Japan and they have beautiful produce there. Quick question just double checking ... so you dont drain it before you add vinegar? Love to your Mama! Love to you!
Aloha, she makes it look easy. I will use a plastic bag instead of a container. Have you been to Cafe Musubi Iyasume. My brother said there are about 7 locations and they make over 20 different types of musubi and now serving bentos also. Mahalo
Hi Niki, my mom use to always make this cabbage tsukemono , so easy and sooo good! Does your mom ever make “beer zuke “? Cucumber, beer, sugar, miso, salt, vinegar? Then it sits in the fridge for a couple / few days. Mom use to make this all the time, just wondering if your mom did too . Can’t seem to find my mom’s recipe ….
Hi Niki, I really enjoy your videos, it's funny how you and your brother's channel made this around the same time. Maybe you should do a collaboration where Satoshi makes what Mom makes and compare, fun.
I thought it was just me who has found that even though the outside looks fresh and good, once you get into the inner parts, the veggies and fruits are sometimes rotten or otherwise bad, good for the compost heap. "Smash it around"--should be lovingly massage it.
@@richardwhelchel8290 - of course and many others. I eat it all the time. We always have 2-3 types of tsukemono in the refrigerator. Why are you so surprised??? Cabbage tsukemono is very common.
@@danielt6689 Because you asked "Why do use regular cabbage?". One reason is it is cheaper and most restaurants make it that way. Napa is used mostly for Kim Chee.
@@flylice2x - nope, not me. It was the other guy who asked that question. I often make cabbage tsukemono from time to time. Napa is also widely used for tsukemono. Growing up, my mom had crocs full of napa "marinating" in the garage.
The older folks never followed a precise recipe. They knew what they were taught . They went by eye and taste , they just knew what worked. Passed down from generation to generation.
What a treat to watch her prepare, so simple yet so much love. My Mom now gone cooked for 10 kids, I watched her like a hawk to learn to cook. No recipe books. You are blessed and wise to record her. I will make cabbage as she taught , I can taste it already. lol
great video, love from Maine woods.
Your mom’s attention to fine details is amazing. No wonder her dishes taste soooo Ono!
You mum looks happy and I just love her cooking
I love watching your mom cook, both you and Shinichi doing pickled cabbage tsukemono recipes in the same week thank you so much!!! I need to try these with a hot bowl of rice on the side but i had to chuckle now i see where Shinchi gets his love of Shio Kombu from as his was just cabbage and shio kombu as the pickling ingredient :)
I'm so glad your Mom shares these recipes. My Mom used to make this all the time but sadly she didn't pass on any of her delicious Japanese recipes so they're just cherished memories to me but your Mom is helping me make them come alive and pass the deliciousness on to my family.
I made your mom’s recipe and omg, it is so good!!! We ate it with shrimp fried rice. Please thank your mother❤️
thank you! She's smiling
This is the first of your videos I've watched. LOVE the interaction between you and your mom!!! Half a packet was added to the cabbage - WHAT WAS IT? Can't wait to make this. Used to get a small amount of the Tsukemono years ago at a Japanese restaurant with certain dishes we ordered and we LOVED it. Never had it before. Now I get to make it! When searching for "Japanese Salted Cabbage", the photo for your video looked exactly like what we used to get. Thank you for this amazing video.
The early Asa-Zuke part was very sweet and touching. Also, I learned a new pickle recipe .
Thank you & your mom for sharing ❤ Watching her mix and make it is so effortless & graceful. I'm LITERALLY making this tomorrow 🤗
Ooh I love this kind of tsukemono! Thank you and your okaasama for showing us how to make it! And I’m jealous that your costco already slices the ahi sashimi. Sometimes mom buys the frozen ahi from Costco and she slices it herself. And I believe there is no such thing as too much shio kombu! Lol. We are lucky to have our moms be healthy and to make such goodies. 🤗
I love having your mom do the cooking!
Your Mom is AMAZING!!❤❤❤❤
So good thank you mom❤
I wish my Costco had ahi sashimi. I'd be eating it every week. $22 for a full tray is such a great deal. Thanks Niki and Mom for yr tsukemono recipe!
Thank you for this video, it looks absolutely wonderful!
Everything looks so good ,just like mom used to make for us thanks for bringing up those memories
moms are the best yah
About time you got mom a sharper knife! It gives you a whole different experience.even the taste too!
I also love watching your beautiful mum and you wow.
I make everything Japanese always. I make my own miso and nukazuke including takuan.
I make everything from scratch.
I just discovered you or rather you discovered me here just today.
Love from Melbourne Australia ❤️
OMG, how lucky are you with your Costco selling tuna sashimi, I'm so jealous! The cabbage looks so good too!
I love ❤mom recipe thank you 💯🆒️👍
I just found your channel from this video! I love your channel and your mom. I’m from hawaii also, but I live in Reno Nevada now. This video reminds me of my mom and grandma. They are also japanese too. 😍❤️I just subscribed
Thank you for another great recipe. I just bought a bottle of rice vinager yesterday and now I have a yummy dish to try it out on. Thank you, Nikki's Mom....and that ladybug shirt is super cute too. Cheers....
Looks delicious! Just like my mom used to make. Love seeing your mother so happy! Yes, please keep doing things to make your mother happy :)
just found your channel. It's great that these recipes are being shared. Like my Grandma, her recipes were not captured by anyone so those dishes we grew up on are now fond memories. I remember my Grandma making Koko and she used mustard cabbage and dried it between newspaper and a rock or heavy object on it to dry it out. Wish someone in the family had taken down the recipe
このレシピで作りました☺すっごく美味しかったです👍ありがとうございます🙆
Aloha, Niki! Mahalo nui for Mom's great pickle recipe! I make something similar, but nothing this fancy! I've already made myself a batch and I know I'll love it. It was great before I 'put it to bed' tonight. I've never used dashi, shio kombu, or the もみもみ！ I hope everyone's well there!
Can’t wait to make this! 💖
WOW JUST WOW! YUM~ TY for having her show us this...U R so lucky to have her! I
I found your You Tube channel about a year ago. I am on the mainland in LA.
I absolutely ❤️ your channel! I have made your mom’s cabbage tsukemono and it is soooo good! I’ve made hayashi beef, tempura and many others. Love your visits to various restaurants and listening to your takes on food and life. You take such great care of your mother. Your mom is very lucky to have you and Shinichi.
,
キャベツの漬け物、お酢が好きなので作ってみます🙆いつも塩漬けでお酢を入れた事は無かったです😃
I have that same faucet...Costco? Made this and it is delicious! Thanks!
Thank you again, obaasan. :-) This is my favorite kind of tsukemono, and it's SO expensive at the Asian markets.
Cabbage is wonderful!! Just your bothers cabbage too! I must make them!(good job scoring points!!)✌🏼❤️✌🏼❤️
Hi Nikki Nikki hi Mom I enjoy your videos and you and your brother doing pickled cabbage in the same week just a little different is cool with me
Thank you Okasama once again. I love konbu but it's hard to find here. I have to try to make her tsukemono! 👍👍👍💜💜💜
Check for a H-mart nearby. Think amazon sells it too
Yes, Amazon has it.
❤️❤️❤️ Thank you so much! Gone are the days of "weighting" the cabbage! And no sugar in the brine? Wow! More tsukemono tutorials, please!!
Your mother is so kawaii! Thank you for the recipe!🙏🏻💕🙏🏻
Oishiiiiiii, Onolicious!
Obachan wa sashimi totemo dai suki deshita.
Ano tsukemo wa omoshiroii deshita.
Anatatachi wa Hawaii ni sunde masu ka
Sashimi wa sukoshi takai deshita.Ano US doru desu ne
Omoshiroi vlog.
Domo arigato gozaimashita
Ogenki de...🥢👍
Konnichi wa Perth kara
Thank you for sharing!🌸 We also had bad watermelon this summer😥
Maybe it was a bad growing season.
Omg!! I 💖💖💖 this Tsukemono! I agree the produce lately hasn't been good. And then you guys have recently been to Japan and they have beautiful produce there. Quick question just double checking ... so you dont drain it before you add vinegar? Love to your Mama! Love to you!
Aloha, she makes it look easy. I will use a plastic bag instead of a container. Have you been to Cafe Musubi Iyasume. My brother said there are about 7 locations and they make over 20 different types of musubi and now serving bentos also. Mahalo
Was that dashi powder that she added to the cabbage. Thank you.
Hi Niki, my mom use to always make this cabbage tsukemono , so easy and sooo good! Does your mom ever make “beer zuke “? Cucumber, beer, sugar, miso, salt, vinegar? Then it sits in the fridge for a couple / few days. Mom use to make this all the time, just wondering if your mom did too . Can’t seem to find my mom’s recipe ….
Your a good daughter 🤙
Hi Niki, I really enjoy your videos, it's funny how you and your brother's channel made this around the same time. Maybe you should do a collaboration where Satoshi makes what Mom makes and compare, fun.
I thought it was just me who has found that even though the outside looks fresh and good, once you get into the inner parts, the veggies and fruits are sometimes rotten or otherwise bad, good for the compost heap. "Smash it around"--should be lovingly massage it.
Arigato, Okaasan 💝🙏💐
Oh please share grandma's pickled ginger!
What dashing does she use
Costco watermelon always mushy now days, sometimes u find a good one that’s crunchy 😋
Can you use Chinese cabbage?
Get one recipe for the marinated cucumber and the ginger?
Just an obvious question, Niki-San: how much does 1kg of frozen tuna fillet cost where you shop 🤔 ??
Are you located in Hawaii??
You so funny. Now I no like eat cabbage in case I get xray!😂😂😂
Can you make this with napa cabbage? I always have extra napa after making napa soup. Also could you put a recipe with approximate amounts?
I HAVE LEFTOVER CABBAGE I WILL TRY IT
Is that seaweed found in the frozen/refrigerated section?
It's dried.
Looks ono!
Mouthwatering Happy to see Oka san is fine and show us so delcious food. What i wanna know is, is that possible to use dashi soup or only the powder?
Why do you use regular cabbage? I’ve always had it made with napa cabbage.
Why not? Both are good.
Daniel T have you tasted both? How often have eaten tsukemono?
@@richardwhelchel8290 - of course and many others. I eat it all the time. We always have 2-3 types of tsukemono in the refrigerator. Why are you so surprised??? Cabbage tsukemono is very common.
@@danielt6689 Because you asked "Why do use regular cabbage?". One reason is it is cheaper and most restaurants make it that way. Napa is used mostly for Kim Chee.
@@flylice2x - nope, not me. It was the other guy who asked that question. I often make cabbage tsukemono from time to time. Napa is also widely used for tsukemono. Growing up, my mom had crocs full of napa "marinating" in the garage.
Tradução em português ,por favor !!
😋😎👍
Oisshii soo!!
p