We created for all of you! Sign up to our mailing list and download it^^ I'm hoping it will encourage you to cook more Japanese food in your kitchen❤www.shinagawa-japanese-cooking.com/
So glad I ran into this channel! My curiosity of what japanese people eat on the daily brought me here. I knew japanese people didn't just eat sushi (which I love) and wanted to see what they eat, especially since japanese people seem to be way more healthier than here in the US. I will be trying some of these recipes if I can find the ingredients! Thank you for sharing such beautiful family recipes for everyone to try!
I really appreciate your consideration with your vegan followers by sharing authentic recipes that are also plant based. I am vegan, and I enjoy watching all your videos, even the ones featuring non vegan recipes, because I still can learn some new techniques and get inspiration on how to present my meals. Thank you so much for sharing your knowledge, Miwa.
Thank you so much for these veggie videos!! I'm a college student who's struggling hard with creating meals I feel are filling and veg. Your videos have helped so much!
I live in the city too, and have a (very) little garden. It's so nice to have fresh produce and herbs in summer, even if it's just a little bit. :) Today for breakfast I'm making vegetable pancake, with carrot, white onion and zucchini from my garden, as well as sweet potato, green onion, a bit of cabbage I found in my fridge, mushroom, and 1 perilla leaf. :)
Thank you Edina!!! yes, this yamaimo is pretty interesting ! You can eat as raw and also as hot like for stir-fry. Depending on how you cook, the texture varies! but some people have an allergy , so make sure to try only a small portion first!
Your recipe looks so good! And your English is amazing btw. You're like the cool and smart big sister that knows two of the hardest languages to learn 😎 Thank you for sharing your recipes and plants!
I have no patio or any outside space so I rearrange my small room and created a bit of space by the window where I now have 6 pots with bean plants and 6 pots with tomatoes. They seem to be doing well so far so I am happy I can watch something grow from a tiny seed into a full plant, even though my room is very cramped right now 😅 watching them grow, it makes them even more.precious to me. So happy you planted some, even if your patio is small. Amd thank you for teaching the kids as well! We all should know where our food comes.from.and how much work goes into growing it. Maybe some people won't be so wasteful then. Thank you so much for your recipes as well! I love Japan and hope to be able to visit it one day but, until then, I will try to recreate some of.the food myself. Thank you so much for the beautiful home cooked meals!
Homemade whole wheat bread with chocolate paste used to be my go-to when my appetite is off. 😂 But now rice with nori is my favorite ever since my trip to Japan 2 years ago, especially tunamayo onigiri, I always have time and energy to prepare it regardless of my appetite. 😍
Thanks again for another awesome video, Miwa! I sooo wish we could get yamaimo in Australia! I'd love to try it! And thanks for showing us your tomato planting! xxoo
Thank you sharing your wonderful recipes, life and your beautiful family. It's a pleasure to watch and I have tried many of your recipes and they are wonderful!
Thank you very much for your kind comment and support as always! I'm always happy to hear that my recipes are becoming part of your life! My family will be very happy to see this comment too!
Ahhhhh Miwa-san, I found this video so relaxing. Your recipes are so healthy and delicious and also bring upon wonderful memories. My Mom used to make yamaimo for my Dad. I still remember the exact bowl with ridges and stick she used to grate it. I have to say I wasn’t a big fan of the texture but my Dad loved it. 😊🇨🇦
thank you Janet-san! yes, the texture is pretty unique! I wasn't the big fan of yamaimo either when I was younger, but nowadays, I finally understand why my grandma was eating it! haha it's always great to know that you recall some good memories with my video!
I really like those cold salad and it can make me chill during summer. It is also very appetising ❤️❤️👍👍 Wanna to learn more recipes ❤️❤️I see you are going to have some plants soon 👍 Can not wait for that
thank you very much for your kind word!! yes, these salad are pretty much my staple during the summer. it's great to top it on the cold noodle! I wish I could grow more plants, but my patio is too small😅
Hi Miwa . i ve never seen or tried yamaimo before i would love to try that one day . I had the aubergines marinated the same way you made them in a japanese restaurant once and it was delicious ! Great to get you kids involved in your vegetables garden ! Please show us when you plants will grow if you can !
Hi Ares!! yes, it's so nice to have small plants! kids are so excited to see them growing everyday! it's becoming their custom to check on the plants now, which is lovely! I hope it won't die😂 I'll definitely keep you updated the future progress!
Yay! Miwa San! I made it on time to see your video! This looks so delicious, I love yamaimo😋 I also love Japanese nasu and kabocha so I’m excited to try all of this. I would love to try and grow some veggies on my balcony but it is also small 😞 Your boys are so cute, they remind of the the kids at my work. 🥰
yey!!!Im glad that I didn't dose off with kids so that I can get to talk to you😆😆shiso is very easy to grow! 💓Thank you very much for your kind word on my kids🙏
Looks like a great breakfast, though I skip the yamakake gohan. I have a problem with swallowing the slimy texture of yama imo. I woud substitute it with a raw or marinated egg yolk. Or with negi shio. I always make negi shio with the green parts and the high salt content is great in summer. I can get yama imo or naga imo here at the Chinese grocery store about 30 km away. In traditionally Dutch cooking we don’t have much typical summer dishes, but I love the Japanese summer dishes. I always make a bottle of my hiyashi chuka dressing so I only have to cook and cool noodles and add some crunchy vegetables, same with my somen tsuyu. And I just love nanban zuke and yaki bitashi dishes. I’m going to try to make some more marinee dishes since they are so easy for meal prep. Don’t worry about the mess, my house it often much messier hahaha Great you have a small garden now :) I still have to grow my shiso from seeds but it has been so cold here i haven't been abole to yet. My mistuba and other herbs are doing great though. I want to grow some more nira since it is hard to get here. ANd perhaps I'll try again to grow some mizuna in a large garden pot.
thank you Jitka! yes, I think yamaimo is pretty rare according to other people's comment! I hope you can find some! Just want to let you know some people have an allergy on yamaimo. so please try just small portion at the beginning!
I was able to get the yamaimo in suburban Toronto, Canada to use in okonomiyaki. The texture was icky and I don't think I'd like to try it on rice -- maybe some day.
yes, it's very popular to put yamaimo into okonomiyaki! you are the only one who told me yamaimo is available in your area! thank you very much for sharing!!
Miwa san, i often wonder how to season that grated yamaimo. Thank you for sharing your grandma’s recipe. I love eating it over freshly cooked rice. Would you just eat it like that as a meal or pair it with a miso soup?
Look how early I am! Pays off having a later lunch break at work it seems lol. Can you get dried/packet mushroom kombu stock? At the moment I have bonito dashi, but I wanted the veggie version as well just in case. I normally use mushroom stock cubes for miso soup if I want a more umami flavour.
awww😭💓💓so sweet of you😍Thank you!! It's not so common to find the one with kombu and dried mushroom in packet. but Im sure there should be! you can make one with blender or food processor😆
miwa-chan, thank you so much for all your videos! i love them. i am foreigner in osaka. can i suggest some things for future video? i would love if you can talk more about koji. i notice in your video you say to make koji not to cover. other instructions i see say to cover for 1-2 weeks and stir each day. also how to cook with koji? i would also like it hear more about macroboitics. i am kind of obsess now with tekka. i know on your website you have amazon suggestions for ingredients that are additive free. could you do a video about places in japan you can buy such things? i lately try aeon and bioral to try find things. but would be great to hear your big picks/choices best brands for main condiments. thank you so much!
I'm not nutritionist or dietician, so I can't cover the medical side of things. but I would love to make a video about recipes using koji! I'm just wondering if many viewers outside of Japan would have access to koji though.... I'm still on the hunt of picking the best condiments. if I find one, I'll show you! on the next video, I'll visit fermented food specialty store in Tokyo, so that's something you might be interested!!!
I wish I could get the ingredients you use....you need to start making boxes of ingredients and sell them.....or start making your own marinade. Thank you
We created for all of you! Sign up to our mailing list and download it^^ I'm hoping it will encourage you to cook more Japanese food in your kitchen❤www.shinagawa-japanese-cooking.com/
So glad I ran into this channel! My curiosity of what japanese people eat on the daily brought me here. I knew japanese people didn't just eat sushi (which I love) and wanted to see what they eat, especially since japanese people seem to be way more healthier than here in the US.
I will be trying some of these recipes if I can find the ingredients! Thank you for sharing such beautiful family recipes for everyone to try!
I really appreciate your consideration with your vegan followers by sharing authentic recipes that are also plant based. I am vegan, and I enjoy watching all your videos, even the ones featuring non vegan recipes, because I still can learn some new techniques and get inspiration on how to present my meals. Thank you so much for sharing your knowledge, Miwa.
Thank you very much for your kind word Lola!!
Thank you so much for these veggie videos!! I'm a college student who's struggling hard with creating meals I feel are filling and veg. Your videos have helped so much!
aww so great to hear this!!! you are great to handle studying and cooking at the same time!!
I live in the city too, and have a (very) little garden. It's so nice to have fresh produce and herbs in summer, even if it's just a little bit. :) Today for breakfast I'm making vegetable pancake, with carrot, white onion and zucchini from my garden, as well as sweet potato, green onion, a bit of cabbage I found in my fridge, mushroom, and 1 perilla leaf. :)
oh my gosh that root veggie looking stuff - yamaimo. I so wanna try that! never even heard of it!
Thank you Edina!!! yes, this yamaimo is pretty interesting ! You can eat as raw and also as hot like for stir-fry. Depending on how you cook, the texture varies! but some people have an allergy , so make sure to try only a small portion first!
It got crunchy texture even cooked. So so good if you can find some.
@@MiwasJapaneseCooking oh good to know. Thank you :)
You did the thing! 🥰🥰🥰
I promise there is nothing better than a fresh still warm tomato with a little salt and pepper.
They go great in a BLT
yesyes!!!! simple is the best!!!! thank you for sharing Rose!
Your recipe looks so good! And your English is amazing btw. You're like the cool and smart big sister that knows two of the hardest languages to learn 😎 Thank you for sharing your recipes and plants!
Thank you very much for your kind word Sarah！！
I have no patio or any outside space so I rearrange my small room and created a bit of space by the window where I now have 6 pots with bean plants and 6 pots with tomatoes. They seem to be doing well so far so I am happy I can watch something grow from a tiny seed into a full plant, even though my room is very cramped right now 😅 watching them grow, it makes them even more.precious to me. So happy you planted some, even if your patio is small. Amd thank you for teaching the kids as well! We all should know where our food comes.from.and how much work goes into growing it. Maybe some people won't be so wasteful then.
Thank you so much for your recipes as well! I love Japan and hope to be able to visit it one day but, until then, I will try to recreate some of.the food myself. Thank you so much for the beautiful home cooked meals!
wow! 6 pots! how lovely! My family enjoy seeing growing the plant too! thank you for sharing!
I love your Grandma series the most
what do you eat when you have less appetite??😆I hope you guys are doing well🙏Thank you very much for stopping by🙌
Only time my appetite lessens is when I get sick. Then it’s soup.
@@myplatemyfate3402 soups are my go-to! my supplement😆Thank you for sharing🙌
Mmm, a bowl of cereal lol. That's a standard go-to dinner in my house if I can't be bothered to cook, or don't really fancy anything big.
@@3lmodfz true!!!! I love how honest and realistic you are!!! I'm sure so many people will resonate to your answer including myself!
Homemade whole wheat bread with chocolate paste used to be my go-to when my appetite is off. 😂 But now rice with nori is my favorite ever since my trip to Japan 2 years ago, especially tunamayo onigiri, I always have time and energy to prepare it regardless of my appetite. 😍
Thanks again for another awesome video, Miwa! I sooo wish we could get yamaimo in Australia! I'd love to try it! And thanks for showing us your tomato planting! xxoo
I'm so lucky to share the life and recipe with you! Thank you as always!!
Thank you sharing your wonderful recipes, life and your beautiful family. It's a pleasure to watch and I have tried many of your recipes and they are wonderful!
Thank you very much for your kind word!! I'm lucky to share the life and food with you! So happy to hear that you tried some of my recipes!
Wonderful, Miwa! You're lovely! You're recipes and knowledge help me so much. Love your family in the videos, too. Thank you!
Thank you very much for your kind comment and support as always! I'm always happy to hear that my recipes are becoming part of your life! My family will be very happy to see this comment too!
Ahhhhh Miwa-san, I found this video so relaxing. Your recipes are so healthy and delicious and also bring upon wonderful memories. My Mom used to make yamaimo for my Dad. I still remember the exact bowl with ridges and stick she used to grate it. I have to say I wasn’t a big fan of the texture but my Dad loved it. 😊🇨🇦
thank you Janet-san!
yes, the texture is pretty unique! I wasn't the big fan of yamaimo either when I was younger, but nowadays, I finally understand why my grandma was eating it! haha
it's always great to know that you recall some good memories with my video!
I love that slimy texture of yamaimo rice. Just couldn’t figure out the seasoning.
I really like those cold salad and it can make me chill during summer. It is also very appetising ❤️❤️👍👍 Wanna to learn more recipes ❤️❤️I see you are going to have some plants soon 👍 Can not wait for that
thank you very much for your kind word!! yes, these salad are pretty much my staple during the summer. it's great to top it on the cold noodle! I wish I could grow more plants, but my patio is too small😅
@@MiwasJapaneseCooking Yep yep I understand the space concern ❤️❤️
Hi Miwa . i ve never seen or tried yamaimo before i would love to try that one day . I had the aubergines marinated the same way you made them in a japanese restaurant once and it was delicious ! Great to get you kids involved in your vegetables garden ! Please show us when you plants will grow if you can !
Hi Ares!! yes, it's so nice to have small plants! kids are so excited to see them growing everyday! it's becoming their custom to check on the plants now, which is lovely! I hope it won't die😂 I'll definitely keep you updated the future progress!
@@MiwasJapaneseCooking I m glad they do ! Have a great day all of you !
Yay! Miwa San! I made it on time to see your video! This looks so delicious, I love yamaimo😋 I also love Japanese nasu and kabocha so I’m excited to try all of this.
I would love to try and grow some veggies on my balcony but it is also small 😞
Your boys are so cute, they remind of the the kids at my work. 🥰
yey!!!Im glad that I didn't dose off with kids so that I can get to talk to you😆😆shiso is very easy to grow! 💓Thank you very much for your kind word on my kids🙏
Flavorful👍🏿
Thank you Jason!!
perfect! I'm gonna try it
Thank you very much Leonardo!! I hope you will get the ingredients in your country!!
Looks like a great breakfast, though I skip the yamakake gohan. I have a problem with swallowing the slimy texture of yama imo. I woud substitute it with a raw or marinated egg yolk. Or with negi shio. I always make negi shio with the green parts and the high salt content is great in summer.
I can get yama imo or naga imo here at the Chinese grocery store about 30 km away.
In traditionally Dutch cooking we don’t have much typical summer dishes, but I love the Japanese summer dishes. I always make a bottle of my hiyashi chuka dressing so I only have to cook and cool noodles and add some crunchy vegetables, same with my somen tsuyu. And I just love nanban zuke and yaki bitashi dishes. I’m going to try to make some more marinee dishes since they are so easy for meal prep.
Don’t worry about the mess, my house it often much messier hahaha Great you have a small garden now :) I still have to grow my shiso from seeds but it has been so cold here i haven't been abole to yet. My mistuba and other herbs are doing great though. I want to grow some more nira since it is hard to get here. ANd perhaps I'll try again to grow some mizuna in a large garden pot.
negi shio sounds like the way to go! it could go with anything like with onigiri or on tofu!
I wish I had a garden like yours!!!
Thank you! 😊
Thank you very much for your comment Vicki!
I have never seen this yamaimo before. I wonder if I can buy it in some Japanese store here. Definitely will try!
thank you Jitka! yes, I think yamaimo is pretty rare according to other people's comment! I hope you can find some! Just want to let you know some people have an allergy on yamaimo. so please try just small portion at the beginning!
I was able to get the yamaimo in suburban Toronto, Canada to use in okonomiyaki. The texture was icky and I don't think I'd like to try it on rice -- maybe some day.
yes, it's very popular to put yamaimo into okonomiyaki! you are the only one who told me yamaimo is available in your area! thank you very much for sharing!!
Miwa san, i often wonder how to season that grated yamaimo. Thank you for sharing your grandma’s recipe. I love eating it over freshly cooked rice. Would you just eat it like that as a meal or pair it with a miso soup?
I always pair with some soup along with simple side dish like a pickle! so glad to hear that you enjoy the recipe!!!
Yamaimo is pretty rare in my area, and surprisingly expensive, but hopefully I can find some to try soon!
thank you very much for your comment! I wonder how much is going to be! some people have an allergy on yamaimo, so try little by little!
Look how early I am! Pays off having a later lunch break at work it seems lol. Can you get dried/packet mushroom kombu stock? At the moment I have bonito dashi, but I wanted the veggie version as well just in case. I normally use mushroom stock cubes for miso soup if I want a more umami flavour.
awww😭💓💓so sweet of you😍Thank you!! It's not so common to find the one with kombu and dried mushroom in packet. but Im sure there should be! you can make one with blender or food processor😆
miwa-chan, thank you so much for all your videos! i love them. i am foreigner in osaka. can i suggest some things for future video? i would love if you can talk more about koji. i notice in your video you say to make koji not to cover. other instructions i see say to cover for 1-2 weeks and stir each day. also how to cook with koji? i would also like it hear more about macroboitics. i am kind of obsess now with tekka. i know on your website you have amazon suggestions for ingredients that are additive free. could you do a video about places in japan you can buy such things? i lately try aeon and bioral to try find things. but would be great to hear your big picks/choices best brands for main condiments. thank you so much!
arigato aida-chan! you kind word encourages me a lot!
I'm not nutritionist or dietician, so I can't cover the medical side of things. but I would love to make a video about recipes using koji! I'm just wondering if many viewers outside of Japan would have access to koji though.... I'm still on the hunt of picking the best condiments. if I find one, I'll show you! on the next video, I'll visit fermented food specialty store in Tokyo, so that's something you might be interested!!!
Is the Japanese yam sweet?
It's not sweet.... it's just very sticky yum. we call it yamaimo in Japanese. >
How in the world did you slice that Kambocha squash so thin??? 😳😳😳😳😳😳
Keep it up namaste INDIA 🙏🙏🙏
Thank you!
Yahhoooo!! 😄👍
Thank you Aren!! you made me smile😆😆
is there a reason you don't have too many chicken recipes ?
😋😋😋👌
Thank you Salim!
I wish I could get the ingredients you use....you need to start making boxes of ingredients and sell them.....or start making your own marinade. Thank you
Not a true leek. A Welsh onion. Leeks are very mild while Welsh onions are kinda between leeks and green onion.
I didn't know there is a Welsh onion existing!! thank you very much for teaching me!
Oishi!
thank you Maria!!