So, you add some water to the boiling noodles to stop overflowing. Interesting technique! I like the stomping part too, but my mother shouldn't see that. 🍜💛
I really like this channel and the recipes. May I suggest that you put the recipes in the description box as well as in the video. The video goes by to quickly to take down the recipe. Thanks. I look forward to the next one.
Hello, thank you very much for this video and all your other recipies. I love shoujin ryouri. I have a question. When I was in Japan I also made Udon with a plastic bag, but I was wondering, how was it made in earlier days? How were Udon made before plastic bags? Did people kneed it by hand/ with machines? Or did they also step on it (with bare feets) similar to how wine was made in Europe?
I love these recipes I'm new to buddhism and it's hard to adjust to cooking with out the banned vegetables and making the most of ingredients so I really appreciate this part of zen practice. Thank you for making these videos :)
No, cake flour (light flour) refers to flour with low protein content, fine grain particles, and weak gluten properties. This is often mixed with milk and eggs to make sweets.
I love this Series so much. A hidden gem in the internet. Will you upload more recipes?
I really love this channel. Shojin Ryori recipes and cooking are not so easy to find. This channel is a treasure chest. Thank you!
So, you add some water to the boiling noodles to stop overflowing. Interesting technique!
I like the stomping part too, but my mother shouldn't see that. 🍜💛
I hope you still make the follow up video!
Interesting use of phrase for a Zen channel, “kill the heat.” 😉
I really like this channel and the recipes. May I suggest that you put the recipes in the description box as well as in the video. The video goes by to quickly to take down the recipe. Thanks. I look forward to the next one.
Hello, thank you very much for this video and all your other recipies. I love shoujin ryouri. I have a question. When I was in Japan I also made Udon with a plastic bag, but I was wondering, how was it made in earlier days? How were Udon made before plastic bags? Did people kneed it by hand/ with machines? Or did they also step on it (with bare feets) similar to how wine was made in Europe?
I don't know the history for sure, but I'm sure people used to tread on fabric, or use bamboo, or just sticks to make elasticity.
Thanks for watching.
I love these recipes I'm new to buddhism and it's hard to adjust to cooking with out the banned vegetables and making the most of ingredients so I really appreciate this part of zen practice. Thank you for making these videos :)
More videos please 🙏
But doesnt cake flour takes eggs and milk?
No, cake flour (light flour) refers to flour with low protein content, fine grain particles, and weak gluten properties. This is often mixed with milk and eggs to make sweets.
@@sokojisotozentempleofsanfr306 thank you very much! Namu Shakamuni Butsu