Thank you for bringing back the calligraphy to your videos. Your demonstrations and explanations always feel very informative and entertaining, your calligraphy is very beautiful, and I appreciate you sharing an interesting Japanese art form. Your attention to detail and presentation can be seen in both your art and cooking, and is very inspiring. Thank you again for the great video!
Thank you for watching and giving a warm comment to me. Your comment really motivate me to do calligraphy and make videos! I'm so happy😊 I hope you'll have a nice weekend✨
Another amazing video ! this dish is beautiful (especially the onigiri version) and must be delicious I look forward to try it ! And I'm glad you make caligraphy again !
I love the calligraphy so much. I am glad you will show the kanji for the dishes again. It amazes me to watch you write those characters. I also love the two ways you present dishes: a common homemade version and one that is more elevated and more 'kaiseki ryori' in its presentation. I love Japanese pottery as well and have a large collection of Bizen, Shigaraki, and Mashiko pieces. I would love it if you could do a video on the choice of the various bowls and plates for a dish and how that is chosen, and maybe show the various styles of traditional pottery. Western cooking tends to have less variety in styles of tableware and everything tends to match style exactly. But the Japanese aesthetic is unique in the way the various foods and the bowls and plates that hold them compliment each other. I would love to learn more about that if you can teach us some of the basic principles. Thank you, Rysei for all your hard work and sharing your love of your homeland's food and culture.
I'm so glad you love japanese culture so much(calligraphy, plates and food). That's very good idea! Thank you very much!! I have a Bizen and some Mashiko. In the future, I'll defenitely make such video. Because, I love japanese plate too!! Thank you for watching and your warm and interesting comment! Have a nice weekend😊
I've been following your channel since basically the beginning because you focus on your culture and it seems genuine. You describe the local regions, time of year, typical cultural norms. It's culturally informative as much as cooking. You clearly have respect for your ingredients and culture, and it's great to see.
Thank you for having been following from the beginning. Yes, I cherish the local regions and culture. So, I'm very glad you understand me and your comment. Thank you. Have a nice day:)
I don't have a plan to make such videos, but it's interesting! I'm not sure i can it or not. However, if i have a chance, I'll make it! Thank you for your request😁
@@kyodokan.japanese.cuisine maybe with wild greens in the spring? Like ramsons and fiddlehead fern and others. Fabolous for tempura. We used to pick these in the bamboo forests when I lived in Japan, but they are only available for a month or a few weeks per year.
What a beautiful dish,I love the grilled onigiri with green tea dashi,how clever.I! The salmon looked of good quality,I am very fussy when I buy salmon. I think I can eat the grilled onigiri on its own too!!
Very elegant and delicious, still simple. Well done, Ryusei! And nice with the calligraphy. Some friends in Sweden are going to make this, I sent them green tea from Shizuoka some time ago. No gas stoves in Sweden anymore, but they will use a simple blowtorch. Have good days. Arigato!
I really enjoy your videos and the explanations of where the ingredients come from. Thank you for your clear instructions as it makes it more likely I will try the recipes at my home in New Zealand. It is nice to know when a different ingredient can be substituted for something that might be hard for me to get.
I’m so happy you enjoyed my video. You’re welcome. Yes, it’s difficult to get the ingredients overseas. For me in Japan as well. Thank you for watching and your comment😁 Have a nice day!!
I deeply appreciate that you show where ingredients come from with the map. It is so helpful. It is great to know that I can use other fish types---I am very much landlocked and can't get fresh salmon. Perch, cod, and some others. Also, I hope to learn how to make onigiri this year and this will be a great way to try!
My pleasure😊 I'm happy my video was helpful for you! Yes, you csn mske it perch and cod too. Moreover we make it with dried fishes! Please try and enjoy it. Thank you! Have a nice weekend
I love your calligraphy! It is beautiful. I really appreciate the recipes and Japanese culture you are sharing. 去年の8月から日本語を学び始めたばかりなので初心者です。私の下手な日本語を許してください。このお茶漬けは作り方が簡単で美味しそうです。私も作りたいです。このレシピを教えてくれてありがとうございました。 I've never had あ茶漬け, your video definitely makes me want try it!
Thank you very much! I’m so happy your compliment. You’re welcome😁 日本語お上手ですよ。日本語でコメントいただき嬉しいです😊ぜひ作ってみてください。 また日本語でコメントしてください。 Sorry, I made a mistake “あ茶漬け", お茶漬け is correct!
@@kyodokan.japanese.cuisine いやいや、 I still have a long way to go in learning. Also, "あ茶漬け” は私の間違いでした。入力ミスがありました。申し訳ありません。日本語でコメントするとき頑張ります。Thank you very much for letting me practice 日本語で書くする in comments and teaching me this recipe 🙂
Fantastic videos. Thank you for sharing. I enjoy watching your channel. I wonder if mitsuba is similar in flavour to parsley or cilantro...or maybe neither.
Japanese writing seems so difficult. How many signs are there in the alphabet?Salmon looks absolutely great. Both dishes are mouthwatering. Thank you for sharing. Cheers
In Japan, there are 3 types of sing, Hiragana, Katakana and kanji, Hiragana and Katakana are 46 alphabets each. And Kanji is over 2000 alphabet. You're welcome. Thank you for watching and your comment😁 Have a nice weekend
In Japanese, 茶漬け(ちゃづけ, chaduke)、づ(du). ず(zu), so I used “chaduke”. But, I’m sure both are ok, and I understand. Thank you for watching! Have a nice weekend!!
Hi, my viewer taught me in other countries, Ochazuke is correct spelling. And I misunderstood. But, in Japan I think ochaduke may be more common. Thank you!
Yes, I’m sure the difference of the taste of salmon is salmon spices. And we also eat Norway salmon as well. The salmon which is used as a filling of onigiri is exactly different from Norway. Thank you! I hope you’ll come to Japan again!!
Your counter iis NOT working correctly! I saw it flip multiple times but it stayed at the #9. Another channel I follow had the same problem. RUclips has a problem!!
Thank you for bringing back the calligraphy to your videos. Your demonstrations and explanations always feel very informative and entertaining, your calligraphy is very beautiful, and I appreciate you sharing an interesting Japanese art form. Your attention to detail and presentation can be seen in both your art and cooking, and is very inspiring. Thank you again for the great video!
Thank you for watching and giving a warm comment to me. Your comment really motivate me to do calligraphy and make videos! I'm so happy😊 I hope you'll have a nice weekend✨
Fantastic and amazing recipe teaches original recipe. Thank you!
You’re welcome! I’m happy about your comment. Thank you for watching! Have a nice day!!
Another amazing video ! this dish is beautiful (especially the onigiri version) and must be delicious
I look forward to try it ! And I'm glad you make caligraphy again !
Thank you very much! I prefer onigiri version too:)
That’s nice! I hope you’ll enjoy it. Yes, I’ll keep doing😁
I love the calligraphy so much. I am glad you will show the kanji for the dishes again. It amazes me to watch you write those characters. I also love the two ways you present dishes: a common homemade version and one that is more elevated and more 'kaiseki ryori' in its presentation. I love Japanese pottery as well and have a large collection of Bizen, Shigaraki, and Mashiko pieces. I would love it if you could do a video on the choice of the various bowls and plates for a dish and how that is chosen, and maybe show the various styles of traditional pottery. Western cooking tends to have less variety in styles of tableware and everything tends to match style exactly. But the Japanese aesthetic is unique in the way the various foods and the bowls and plates that hold them compliment each other. I would love to learn more about that if you can teach us some of the basic principles. Thank you, Rysei for all your hard work and sharing your love of your homeland's food and culture.
I'm so glad you love japanese culture so much(calligraphy, plates and food). That's very good idea! Thank you very much!! I have a Bizen and some Mashiko. In the future, I'll defenitely make such video. Because, I love japanese plate too!!
Thank you for watching and your warm and interesting comment! Have a nice weekend😊
I love your channel, and the addition of the calligraphy is lovely. Thanks so much for continuing to share your fantastic work!
I'm so glad your warm comment! You're welcome. Thank you for watching too:) Have a nice weekend😊
I've been following your channel since basically the beginning because you focus on your culture and it seems genuine. You describe the local regions, time of year, typical cultural norms. It's culturally informative as much as cooking. You clearly have respect for your ingredients and culture, and it's great to see.
Thank you for having been following from the beginning. Yes, I cherish the local regions and culture. So, I'm very glad you understand me and your comment. Thank you. Have a nice day:)
Beautiful and must be really delicious
Highest praise to you 🎉
Thank you very much! I'm so happy your praise😊 Have a nice day!!
You are such a lovely warm personality; bless you 🙏
Thank you very much😊 And I'm sure you too! I hope you'll have nice days✨
thank you for spreading this interesting dish! i hope you and your channel do well!
You’re welcome! I’m so happy about your comment😁 Thank you so much!! Have a nice day✨
Great video! Keep making more of this!
I'm glad you liked it! I'll keep making videos. Thank you for watching. Have a nice day😁
thank you for sharing, very nice and good explained)
You're welcome! Thank you for watching and your comment too! Have a good day😁
Would you do a video on Japanese greens one could grow in a home garden? Like Shizo, etc, please.
Oh yes please, what a great idea!😊
I don't have a plan to make such videos, but it's interesting! I'm not sure i can it or not. However, if i have a chance, I'll make it! Thank you for your request😁
@@kyodokan.japanese.cuisine maybe with wild greens in the spring? Like ramsons and fiddlehead fern and others. Fabolous for tempura. We used to pick these in the bamboo forests when I lived in Japan, but they are only available for a month or a few weeks per year.
I will be saving this recipe for my boyfriend who loves ochazuke! Thank you so much! Great videos
you're welcome! And you're very kind:) I hope your boyfriend will enjoy😊
What a beautiful dish,I love the grilled onigiri with green tea dashi,how clever.I! The salmon looked of good quality,I am very fussy when I buy salmon. I think I can eat the grilled onigiri on its own too!!
Thank you for watching and your comment as always😁 Yes, the salmon wa so delicious! Hahaha😆 That's nice! I hope you'll enjoy the grilled onigiri too!!
Thank you so much for this video 😊 I am going to cook this tomorrow and I’m super excited for it
You're welcome! That's nice! I hope you'll enjoy it😁
yaayy, calligraphy is back!
Yes, I did! And I'm so happy about your comment! Have a nice weekend😁
I just made this today, and the family loved it. I used shiso leaves instead of mitsuba. Thank you for sharing in such detail. Love from Kyoto 🙂
Thank you for watching! I'm so happy your family enjoyed it😊 Shiso leaves also go well with it! You're welcome. Thank you for greeting from Kyoto✨
I learned so much and it looks so yummy 😋
I'm so happy my video was helpful for you!! Thank you for watching. Have a nice day✨
感動しました👏👏👏👏👏すごい
はじめまして🙇♀️
いつも動画を見ています／すばらしい／おめでとう
動画を見て、小さい時のことを思い出した
忙しい母が家に帰ってきて、冷やご飯にお湯をかけて、漬け物と食べていました
生きるための食べ物が生きる夢にもなれる
Ryusei さん、おめでとう、どうもありがとう🍱🍙🍭
はじめまして！コメントありがとうございます。動画見てくださり、とても嬉しいです😊 僕もよく冷やご飯で食べていました。懐かしい味わいですよね✨
こちらこそありがとうございます。良い週末をお過ごしください！
Making a soup base with tea is very refreshing!
Yes, it's refreshing! I hope you'll try and enjoy it. Thank you for watching😁
Very elegant and delicious, still simple. Well done, Ryusei! And nice with the calligraphy. Some friends in Sweden are going to make this, I sent them green tea from Shizuoka some time ago. No gas stoves in Sweden anymore, but they will use a simple blowtorch. Have good days. Arigato!
That's nice! Shizuoka is also famous in green tea. Thank you so much as always! You too:) Arigato😁
I really enjoy your videos and the explanations of where the ingredients come from. Thank you for your clear instructions as it makes it more likely I will try the recipes at my home in New Zealand. It is nice to know when a different ingredient can be substituted for something that might be hard for me to get.
I’m so happy you enjoyed my video. You’re welcome. Yes, it’s difficult to get the ingredients overseas. For me in Japan as well. Thank you for watching and your comment😁 Have a nice day!!
I deeply appreciate that you show where ingredients come from with the map. It is so helpful. It is great to know that I can use other fish types---I am very much landlocked and can't get fresh salmon. Perch, cod, and some others. Also, I hope to learn how to make onigiri this year and this will be a great way to try!
My pleasure😊 I'm happy my video was helpful for you! Yes, you csn mske it perch and cod too. Moreover we make it with dried fishes! Please try and enjoy it. Thank you! Have a nice weekend
I love your calligraphy! It is beautiful. I really appreciate the recipes and Japanese culture you are sharing. 去年の8月から日本語を学び始めたばかりなので初心者です。私の下手な日本語を許してください。このお茶漬けは作り方が簡単で美味しそうです。私も作りたいです。このレシピを教えてくれてありがとうございました。 I've never had あ茶漬け, your video definitely makes me want try it!
Thank you very much! I’m so happy your compliment. You’re welcome😁
日本語お上手ですよ。日本語でコメントいただき嬉しいです😊ぜひ作ってみてください。
また日本語でコメントしてください。
Sorry, I made a mistake “あ茶漬け", お茶漬け is correct!
@@kyodokan.japanese.cuisine いやいや、 I still have a long way to go in learning. Also, "あ茶漬け” は私の間違いでした。入力ミスがありました。申し訳ありません。日本語でコメントするとき頑張ります。Thank you very much for letting me practice 日本語で書くする in comments and teaching me this recipe 🙂
Sorry, I missed your reply. No problem! Never mind. 小さなミスなので全然気になさらず！またのコメント楽しみにしています。良い週末を😁
I wish with all my heart that I could double 👍 videos sometimes! Such a beautiful video for ochaduke. 😊😊
Hahaha😆 I’m so happy! Thank you very much😊 Have a nice weekend✨
I hope you get millions of followers!!! You are great! :)
I’m so happy about your comment:) I’ll keep making interesting and informative videos. Thank you so much! Have a nice day😁
Amazing, thanks for sharing 🙏
You're welcome! Thank you for watching and your comment:) Have a nice week end😁
@@kyodokan.japanese.cuisine You too!
i love ochazuke its great when u have no appetite great idea to use bubuarare
thank u for your video
You're welcome! That's nice, I agree with you. Thank you for watching. Have a nice day😁
Fantastic videos. Thank you for sharing. I enjoy watching your channel. I wonder if mitsuba is similar in flavour to parsley or cilantro...or maybe neither.
You're welcome! I'm so happy you enjoyed my channel. Mitsuba is a bit different from them, if you get Shiso(Japanese herb), I recommend it😁
Ochazuke for life!
That's nice! Thank you for watching and your comment as always! Have a nice weekend😁
I've only had salmon & umeboshi ochazuke. Since watching Midnight Diner on Netflix I've been wanting to try more variety of this dish.
That's nice! I hope you'll enjoy more variety:) Thank you for watching and your comment😁
Japanese writing seems so difficult. How many signs are there in the alphabet?Salmon looks absolutely great. Both dishes are mouthwatering. Thank you for sharing. Cheers
In Japan, there are 3 types of sing, Hiragana, Katakana and kanji, Hiragana and Katakana are 46 alphabets each. And Kanji is over 2000 alphabet. You're welcome. Thank you for watching and your comment😁 Have a nice weekend
1:27 that paper is incredible.
Thank you so much!! I'm so glad you said that! Have a nice weekend✨
is it chazuke or chaduke? is there a slight difference in type of dish it is? is one the fancy one? 🙂
In Japanese, 茶漬け(ちゃづけ, chaduke)、づ(du). ず(zu), so I used “chaduke”.
But, I’m sure both are ok, and I understand. Thank you for watching! Have a nice weekend!!
Hi, my viewer taught me in other countries, Ochazuke is correct spelling. And I misunderstood. But, in Japan I think ochaduke may be more common. Thank you!
Arigatou gozaimashita.
Douitashimashite! Have a nice weekend😁
I miss Japan . I realized that Japanese salmon is very different from salmon from Norway .. appearance and taste .. different breed?
Yes, I’m sure the difference of the taste of salmon is salmon spices. And we also eat Norway salmon as well. The salmon which is used as a filling of onigiri is exactly different from Norway. Thank you!
I hope you’ll come to Japan again!!
Your counter iis NOT working correctly! I saw it flip multiple times but it stayed at the #9. Another channel I follow had the same problem. RUclips has a problem!!
Is it!? Thank you for teaching me. I hope it will work correctly soon!
Ochazuke. Not duke