I love matsutake! I'm lucky, because my wife and I live in Seattle, and matsutake are harvested all over this part of the USA. In fact, there's a forager who comes to the market with mushrooms, and matsutake are booming right now thanks to the rainy weather. My wife and I did matsutake gohan a few weeks ago, and we might try your recipe too, Ryusei. Thank you!
That’s amazing! I’ve never known Matsutake is harvested in Seattle. Actually in Japan Matsutake is imported from the US. Thank you for information!! I hope you and your family wife will enjoy my recipe too:) Have a nice day😁
After mastering Italian, then French, and more recently Chinese, along with a lifelong collection of Hawaiian "local foods", I am interested in focusing on learning traditional Japanese foods now. Thank you for sharing your talents Ryusei-san, I will focus on your recipes for a while until I can reproduce them reasonably.
That's nice! I love Italian, French and chiniese too. I hope my videos will be helpful and interesting for you. You're welcome. Thank you for watching too. Have a nice day
What a beautiful video Ryusei ! Everything was nice 😊 it's was beautifully filmed, the dishes are very nice too and they were very well prepared ! The egg tofu is my favorite part !
What beautiful dishes! Thank you for sharing, Ryusei-san! My husband and I went to Suzuya Honten for dinner tonight and it was AMAZING!! The tonkatsu was delicious of course, but my favorite was the clam miso soup 🤤 It was so tasty! Thank you for the recommendation
You’re welcome! Thank you for watching too:) You went to Suzuya Honten!!! Is this your first time to eat clam miso soup🤔? Today is really nice weather☀️!! I’m very happy to hear you and your husband enjoyed😊
@kyodokan.japanese.cuisine Yes it was! The clams gave the broth such a sweet and rich flavor, I loved it! 😍 Yes, today was beautiful for sure. We spent most of the day in Minato City (we tried unagi for the first time there and it was great) and then we made our way to Shinjuku. Riding the trains and metros has been an adventure but I think we're getting the hang of it 🤔 😅
That's nice! I'm so glad you enjoyed Unagi too😁 The trains and metros are a bit complex in Tokyo😅. Do you have a chance to speak japanese? I hope you'll enjoy tomorrow too!!
@kyodokan.japanese.cuisine Yes I've used some of the Japanese phrases I learned 😁 I get a little flustered when they respond since everyone talks faster than my practice videos, but hopefully I get the hang of it soon 😅
@ That’s nice! Yes, native speakers speak faster😅 When I stayed Australia to learn English, native speakers speak English so fast. But, they and we speak as usual! And today is also wonderful weather☀️ I wish you’ll have a great day😁
I have been wanting to source Matsutake for a long time. I am eager to try it. Wonderful video. Thank you, Ryusei! I hope you will make a video showing how to make Goma Tofu!
Ohayogozaimasu Ryusei! :) These recipes look delicious. I have never tasted matsutake mushroom, but I would like to some day. Arigato for sharing these recipes!
Ohayogozaimasu! I hope you’ll enjoy Matsutake! In fact, I hardly eat Matsutake. Because, it’s so expensive😅. You’re welcome! Thank you for watching and your comment. Arigato:)
I thought tofu is made of soybeans,am I right if I say it looks like custard? The dashi stock will give a special taste ,I guess. Can I use another mushroom instead of matsutake as it's hard to get here.Looks so delicious,I can eat three serves of that!!
Yes, you’re right. Common tofu is made of soy beans! Yes, you can say custard as well. But, if you talk to Japanese, I recommend to say egg tofu. Of course, you can use other mushrooms instead of it! I hope you’ll try it😁
I love matsutake! I'm lucky, because my wife and I live in Seattle, and matsutake are harvested all over this part of the USA. In fact, there's a forager who comes to the market with mushrooms, and matsutake are booming right now thanks to the rainy weather. My wife and I did matsutake gohan a few weeks ago, and we might try your recipe too, Ryusei. Thank you!
That’s amazing! I’ve never known Matsutake is harvested in Seattle. Actually in Japan Matsutake is imported from the US. Thank you for information!! I hope you and your family wife will enjoy my recipe too:) Have a nice day😁
Thank you for doing seasonal dishes. Delightful!
I’m ver happy about your comment!! Thank you for watching and your comment😁
I tried matsutake for the first time several years ago in ginseng chicken soup. Such a unique flavor.
That was nice! Yes, it’s a unique flavor. Thank you for watching and your comment:) Have a nice day😁
After mastering Italian, then French, and more recently Chinese, along with a lifelong collection of Hawaiian "local foods", I am interested in focusing on learning traditional Japanese foods now. Thank you for sharing your talents Ryusei-san, I will focus on your recipes for a while until I can reproduce them reasonably.
That's nice! I love Italian, French and chiniese too. I hope my videos will be helpful and interesting for you. You're welcome. Thank you for watching too. Have a nice day
Hey man glad to hear your channel is growing 🔥🔥🔥🔥🔥🔥
Those mushrooms look unreal😎😎
I’m very happy about your comment😁😁
Thank you for watching and your comments as always! Your comments motivate me! Thank you!!
Classic simplicity from a very careful and intensive preparation !
Thank you very much! Yes, it’s really classic way. I’m happy about your comment. Have a nice day😁
What a beautiful video Ryusei ! Everything was nice 😊 it's was beautifully filmed, the dishes are very nice too and they were very well prepared ! The egg tofu is my favorite part !
Thank you for watching and telling your favorite part to me! I’m so happy about your comment😉 Thank you. Have a nice day!!
I love matsu take and aka matsu 😊
That’s nice!! Thank you for watching and your comment😊
J'aime beaucoup la pureté de vos recettes
Merci beaucoup! I'm vary happy about your comment:) ありがとう😊
I loved the way you cooked the rice with the dashi. I'm going to have to try that.
Thank you very much. I hope you'll enjoy it:) Have a nice day!
Thank you, I really love this egg tofu recipe, I am going to try it
You’re welcome! That’s nice. I hope you’ll enjoy egg tofu😁
LOVE the egg tofu recipe.
Thank you very much! I’m very happy about your comment:) I hope you’ll enjoy it!! Have a nice day😁
I’ve always wanted to learn to cook with matsusake and this video is perfect. Thanks!
I'm very glad my video was helpful for you. you're welcome. Thank you for watching too:) Have a nice day!
Amazing as always, Ryusei-San! The egg tofu looks almost like cheesecake!
Thank you very much! Hahaha😆 Yes, both are really soft and smooth texture!!
Amazing idea
Thank you for watching and your comment! Have a nice day😁
What beautiful dishes! Thank you for sharing, Ryusei-san!
My husband and I went to Suzuya Honten for dinner tonight and it was AMAZING!! The tonkatsu was delicious of course, but my favorite was the clam miso soup 🤤 It was so tasty! Thank you for the recommendation
You’re welcome! Thank you for watching too:)
You went to Suzuya Honten!!! Is this your first time to eat clam miso soup🤔? Today is really nice weather☀️!! I’m very happy to hear you and your husband enjoyed😊
@kyodokan.japanese.cuisine Yes it was! The clams gave the broth such a sweet and rich flavor, I loved it! 😍 Yes, today was beautiful for sure. We spent most of the day in Minato City (we tried unagi for the first time there and it was great) and then we made our way to Shinjuku. Riding the trains and metros has been an adventure but I think we're getting the hang of it 🤔 😅
That's nice! I'm so glad you enjoyed Unagi too😁 The trains and metros are a bit complex in Tokyo😅. Do you have a chance to speak japanese? I hope you'll enjoy tomorrow too!!
@kyodokan.japanese.cuisine Yes I've used some of the Japanese phrases I learned 😁 I get a little flustered when they respond since everyone talks faster than my practice videos, but hopefully I get the hang of it soon 😅
@ That’s nice! Yes, native speakers speak faster😅 When I stayed Australia to learn English, native speakers speak English so fast. But, they and we speak as usual!
And today is also wonderful weather☀️
I wish you’ll have a great day😁
I have been wanting to source Matsutake for a long time. I am eager to try it. Wonderful video. Thank you, Ryusei! I hope you will make a video showing how to make Goma Tofu!
You're welcome! Thank you for watching and your comment:) I hope you'll enjoy it😉 In the future, I'll make a video about Goma Tofu!!
Ohayogozaimasu Ryusei! :)
These recipes look delicious. I have never tasted matsutake mushroom, but I would like to some day. Arigato for sharing these recipes!
Ohayogozaimasu!
I hope you’ll enjoy Matsutake! In fact, I hardly eat Matsutake. Because, it’s so expensive😅. You’re welcome! Thank you for watching and your comment. Arigato:)
So delicious!
Thank you for watching 2 videos and comment😊 I’m very happy. Have a nice weekend!!
@@kyodokan.japanese.cuisineyour videos are wonderful and very educational. We will try our best to follow the recipes
@ I’m so happy about your comment and you enjoyed Japanese cuisine in your country. Thank you so much!
The method of making japanese dashi, for some reason, reminds me of tea brewing,,,
That’s interesting! But, temperature and timing are really important to make Dashi and tea! Thank you for your comment. Have a nice day 😁
This is amazing
Thank you very much! Have a nice day😁
I thought tofu is made of soybeans,am I right if I say it looks like custard? The dashi stock will give a special taste ,I guess. Can I use another mushroom instead of matsutake as it's hard to get here.Looks so delicious,I can eat three serves of that!!
Yes, you’re right. Common tofu is made of soy beans! Yes, you can say custard as well. But, if you talk to Japanese, I recommend to say egg tofu. Of course, you can use other mushrooms instead of it! I hope you’ll try it😁
It reminded me a bit of Matsumoto from Gaki No Tsukai 😂😂
Why do you know Gaki No Taikai😆??
@kyodokan.japanese.cuisine I watch it many years. The one with Jimmy Onishi saying Massachusetts 😂😂. "Masatusu chu suu"
What I prepare at home is shiitake gohan.
That's nice! Thank you for teaching me:) It's also delicious!!