What to do with kombu after you make a broth?? if you have any idea, please share in the comment below! In the next video, I'm going to share delicious tofu recipes using kombu miso paste I'm showing in this video, so please tune in! Thank you very much for stopping by!
I just finished making vegetable broth like this recently! Garlic powder, onion powder, and paprika powder, as well as whole peppercorns and whole mustard seed are great flavors for vegetable stock too. With my used kombu, I chop the kombu very finely and combine with used katsuobushi from dashi, sesame seeds, spices, soy sauce, vinegar, shredded nori, and finely chopped shiitake mushroom, then fry them together in a pan with a little bit of water and sunflower oil. Once cool, I grind it into powder, and use this as a seasoning mix in stir fried vegetables or onigiri. I'll have to try these recipes, I love looking for ways to reduce waste!
My favorite use of used kombu is to blend it into my mashed potatoes. Makes the dish more grounding. If I am being healthwise, I top with dulse flakes. Yum!! New subscriber- I am so appreciative of your videos.
I find this super interesting as an American, where we waste so much. I worked at a hibachi grill for a while in college. The chefs were from China and Taiwan. We would all eat lunch together every day. We ate a lot of beef tendon that was cut from the meat for the customers. Veggie waste was pickled, fish skins were fried, fish heads baked. Most of it was waste product, but they fed me for free as a broke college student. I am thankful for that experience.
I love the concept of Mottanei! I was in the airport when a shy Japanese girl approached me while i was with my friends and she gave me a bottle of pudding. I was so surprised and asked her why, and she simply said she could not finished it. It was my first exposure to the concept of Mottanei. To be honest, if it was me i would have embarrassedly threw it away. Never would i have thought of giving it to a stranger. And this incident further deepen my respect for the Japanese culture. Lovely ♥️♥️♥️
YEY!!! Thank you!!! I'm glad to hear that you find this interesting!! I start my day with miso soup almost everyday, so I strongly agree with how yo feel!! Thank you for sharing!!
Thank you for the zero-waste recipes, Miwa san. I was not sure how to utilize my used Kombu but your video had an answer for that!! I can not wait to watch the next video.
I'm glad to hear that you got a new inspiration from this! Kombu no tsukudani is one of my kid's favorite. I hope you will try it sometime! Thank you very much for your comment!
I'm so glad I found your channel! Last time I made my own dashi, I threw out all the kombu, shiitake, and bonito flakes I used to make it and it felt like such a huge waste! This is a great way to use them next time I do it.
This is amazing!! I often make celery lear tsukudani because I don't want to throw it out, I want to make this konbu tsukudani, too! Thank you for sharing!!
みわさん、this is such a wonderful homage to your grandmother. To make delicious and healthy kombu. I love al your stories about her. She sounds like a wonderful lady 💖
I watched this video a while back and yesterday as I was making soup with kombu, I recalled the idea of reusing the kombu. I ended up tasting it (delicious) and then using in a vegetable stew. I will never toss it again! Thank you, Miwa!
Miwa San! Thank you so much for the konbu recipes! My daughters and I love konbu, one of my favorites is the onigiri. I want to try and make it for my parents and sister too. I never thought of using leftover veggies to make the broth, such a great idea! Can’t wait for your next dish using the konbu miso paste!
yes!! my kids love kombu onigiri too!!! as we are living in Japan, kombu no tsukudani is always available , but it's good to make homemade once in a while since store bought one always contains something unacceptable, but tasty though😅 can't wait to share the miso tofu curry with you!
Hi Miwa... That was a wonderful video and it's always a good practice to make zero waste recipes... I usually try to make zero waste of veggies and even Currys sometimes... Ha ha... And watching you again on this video at the end gave us a personal touch... Looking forward for your next video.. Bye bye Matane...
I would love to know your zero waste curry recipe😆😆you are so good! I wasn't planning to show up at the end since I was in a rush, but your word reminded me to film it😁🎵Thank you Sammy!!
@@MiwasJapaneseCooking that's so nice of you... You remembered my words and appeared on your video... Thank you friend 💜💜and yes will try to share the zero waste curry with you soon
Somehow I missed this video! I’m thrilled to see it bc I make my own dashi for soup a lot and I wanted to know how to utilize the used kombu. I hated tossing it so now I don’t have to. Great!
Hello Miwa-san.....Happy Mother’s Day to you 💐. I remember my Grandmother making this after making stock with kombu. She was from the generation who never wasted anything. I remember her saying mottainai often and with her living through wartime when there was such a lack of food, she truly wasted nothing. As a child I also remember her actually cooking very simple but nutritious meal for our dog from our food scraps saying dog food from store has too much bad preservatives. Your video brought back lovely memories ... thank you 😊🇨🇦
Happy mother's day to you too Janet-san!!! yes!!! I remember my grandma was making dog food out of our leftovers which might not be most healthiest food for dog, but back then , it was so normal at least in my household. you comment just reminded me a great and true memory too! arigato!
Sorry I'm a bit later then normal, I was at my parents :) The mottainai concept has become so main stream to say in the last couple of years but as you say it is such an old concept. Sometimes people forget that. I don't have much food waste. I know how much we eat so I can adjust my groceries on that and found so many recipes to use up left overs or waste. Broccoli stems for example are usually trown away here but it's good in stir fry or as potage soup. most vegetables I only wash not peel (most nutritions are right beneat the skin anyway) and if I need to peel I try to make something of it. Stalks of shiitake i dry and use later to make broth. Green part of green onions or negi are great as negi shio or in chahan. Your idea for the veggie miso is such a good idea!!! I would use it for tofu or konnyaku dengaku, or as a dip :D Kombu onigir is I think my favourite one. I always check if I buy one at the kombini if they hae that flavour. For extra kombu flavour try some tororo kombu instead of nori as wrap. You can also use the left over kombu from teh broth in stir frys or make a wet furikake. It will keep a few days in the fridge.
wow!!!! You have so many ways of utilizing pretty much everything!!! so inspiring!!!! I still have some kombu no tsukudani, so I'm making onigiri with tororo kombu!!! That's a great flavor booster!!! I hope my kids will love it too! Thank you for your great idea Tamara!
wow!! such a compliment!! maybe many other people think the same way to your videos! we all want what we don't have, but we already have something unique! 😅Fun fact!! Keep up the great work and thank you very much for your kind word!
Great recipes!! I love konbu onigiri :) A safer way to remove the avocado seed: after cutting the avocado in half, you can press on the back with your thumb. The seed should just pop out!
Thank you!!! Japan is not so environmentally conscious country unfortunately, so talking to friends in different country motivates me so much! I'm learning slowly!
@@MiwasJapaneseCooking Yes you re right !i´ve also noticed that unfortunately in Japan there ´s too much plastic everywhere . Everything is wraped in plastic ! Anyway i still love your country Miwa
My Home stay family Grandama Obaachan always say Mottainai! also when and if we have to throw food ( which is very rare) we say Arigatou! Thank you for the food before we throw....
Miwa-san, Arigatoo-gozaimasu. Thankyou so much for making this video. Really happy to see some good ideas for the used Kombu, instead of just discarding. I have recently seen another video making some vegan friendly vegetable stock and they also recommend using the kombu as it really helps to give it an excellent flavour profile and a nice mouth feeling, that you get from gelatin in other meat stocks. The next time i get my hands on some Kombu I will make your seaweed salad and onigiri for sure. The Kombu miso seems interesting and I am looking forward to your next video already. Take care. Byebye
Thank you very much for your kind comment Paull!!! I'm glad to hear that you find this video useful!!! kombu is on the pricey side even here in Japan! so I assume in your country also? I can't wait for you to try kombu salad and onigiri!! arigato!!
Thank you Miwa-San for this video. On my package of Kombu it is written not to eat it, after making dashi, but it did not make sense to me. Kombu is a seaweed like wakame. I wanted to ask, if you also have mottainai recipes for katsuobushi?
Thank you Tammy!! To me this avocado had a bit of unique flavor when it's cooked! haha It was so rich and melty though! It might be a personal preference! If you try, let me know if you try it!
I am late to this party. I don't think I can get behind hot avocado lol, that just doesn't seem right to me. Although if you have any more avocado recipes (preferably cold lol) I'm interested as I'm currently drowning in them. I've got like 7 in my fridge!
sorry for the late reply!!!!! haha! I agree!! I prefer to eat as cold too.... I wanted to share some experimental process with viewers who watch till the end! haha the dressing I showed in the meal prep video goes really well with avocado!
What to do with kombu after you make a broth?? if you have any idea, please share in the comment below! In the next video, I'm going to share delicious tofu recipes using kombu miso paste I'm showing in this video, so please tune in! Thank you very much for stopping by!
I just finished making vegetable broth like this recently! Garlic powder, onion powder, and paprika powder, as well as whole peppercorns and whole mustard seed are great flavors for vegetable stock too. With my used kombu, I chop the kombu very finely and combine with used katsuobushi from dashi, sesame seeds, spices, soy sauce, vinegar, shredded nori, and finely chopped shiitake mushroom, then fry them together in a pan with a little bit of water and sunflower oil. Once cool, I grind it into powder, and use this as a seasoning mix in stir fried vegetables or onigiri.
I'll have to try these recipes, I love looking for ways to reduce waste!
@@ItstheK your idea using used kombu sound fantastic!! it's like a furikake we love to enjoy putting on the rice!!!!thank you for your tips Kelsey!!
I'm still learning to make Japanese foods. But I have to say I'm so proud of you for using and teaching the use for vegetable scraps and peelings. .
My favorite use of used kombu is to blend it into my mashed potatoes. Makes the dish more grounding. If I am being healthwise, I top with dulse flakes. Yum!! New subscriber- I am so appreciative of your videos.
I find this super interesting as an American, where we waste so much. I worked at a hibachi grill for a while in college. The chefs were from China and Taiwan. We would all eat lunch together every day. We ate a lot of beef tendon that was cut from the meat for the customers. Veggie waste was pickled, fish skins were fried, fish heads baked. Most of it was waste product, but they fed me for free as a broke college student. I am thankful for that experience.
I love the concept of Mottanei! I was in the airport when a shy Japanese girl approached me while i was with my friends and she gave me a bottle of pudding. I was so surprised and asked her why, and she simply said she could not finished it. It was my first exposure to the concept of Mottanei. To be honest, if it was me i would have embarrassedly threw it away. Never would i have thought of giving it to a stranger. And this incident further deepen my respect for the Japanese culture. Lovely ♥️♥️♥️
Another hit. I try to eat miso soup at least once a day. I seem to feel so much better throughout my day when I do.
YEY!!! Thank you!!! I'm glad to hear that you find this interesting!! I start my day with miso soup almost everyday, so I strongly agree with how yo feel!! Thank you for sharing!!
Thank you for the zero-waste recipes, Miwa san. I was not sure how to utilize my used Kombu but your video had an answer for that!! I can not wait to watch the next video.
I'm glad to hear that you got a new inspiration from this! Kombu no tsukudani is one of my kid's favorite. I hope you will try it sometime! Thank you very much for your comment!
I'm so glad I found your channel! Last time I made my own dashi, I threw out all the kombu, shiitake, and bonito flakes I used to make it and it felt like such a huge waste! This is a great way to use them next time I do it.
Miwa is not only adorable, she’s so knowledgeable. Love!
awwwwww you are soooo sweet!!!!! Thank you Eileenie!!!😭🙏❤
This is amazing!! I often make celery lear tsukudani because I don't want to throw it out, I want to make this konbu tsukudani, too! Thank you for sharing!!
みわさん、this is such a wonderful homage to your grandmother. To make delicious and healthy kombu. I love al your stories about her. She sounds like a wonderful lady 💖
thank you very much for your kind comment bebina! She was a wonderful lady. I had a lot to learn from her.
Your grandma’s cooking looks fantastic!
I watched this video a while back and yesterday as I was making soup with kombu, I recalled the idea of reusing the kombu. I ended up tasting it (delicious) and then using in a vegetable stew. I will never toss it again! Thank you, Miwa!
Miwa San! Thank you so much for the konbu recipes! My daughters and I love konbu, one of my favorites is the onigiri. I want to try and make it for my parents and sister too.
I never thought of using leftover veggies to make the broth, such a great idea! Can’t wait for your next dish using the konbu miso paste!
yes!! my kids love kombu onigiri too!!! as we are living in Japan, kombu no tsukudani is always available , but it's good to make homemade once in a while since store bought one always contains something unacceptable, but tasty though😅 can't wait to share the miso tofu curry with you!
You don't know how much these recipes are helping me! as Japanese food is my daily staple!
Glad to hear this!
Hi Miwa... That was a wonderful video and it's always a good practice to make zero waste recipes... I usually try to make zero waste of veggies and even Currys sometimes... Ha ha... And watching you again on this video at the end gave us a personal touch... Looking forward for your next video.. Bye bye Matane...
I would love to know your zero waste curry recipe😆😆you are so good! I wasn't planning to show up at the end since I was in a rush, but your word reminded me to film it😁🎵Thank you Sammy!!
@@MiwasJapaneseCooking that's so nice of you... You remembered my words and appeared on your video... Thank you friend 💜💜and yes will try to share the zero waste curry with you soon
Somehow I missed this video! I’m thrilled to see it bc I make my own dashi for soup a lot and I wanted to know how to utilize the used kombu. I hated tossing it so now I don’t have to. Great!
Hello Miwa-san.....Happy Mother’s Day to you 💐. I remember my Grandmother making this after making stock with kombu. She was from the generation who never wasted anything. I remember her saying mottainai often and with her living through wartime when there was such a lack of food, she truly wasted nothing. As a child I also remember her actually cooking very simple but nutritious meal for our dog from our food scraps saying dog food from store has too much bad preservatives. Your video brought back lovely memories ... thank you 😊🇨🇦
Happy mother's day to you too Janet-san!!!
yes!!! I remember my grandma was making dog food out of our leftovers which might not be most healthiest food for dog, but back then , it was so normal at least in my household. you comment just reminded me a great and true memory too! arigato!
Amazing Thank you for this Love this!
😌🙏
MIWA, YOU MAKE VEGETABLE FOOD FOR ME. I ALSO LIKE VEGETABLE BETTER THAN FUN, WISH YOU HEALTH AND HAPPINESS.
Those all look great, thank you for the recipes. The kombu looks really tasty with rice
Thank you very much for your kind word Dominic!!! Do you use kombu??
@@MiwasJapaneseCooking I haven't tried it yet, looking forward to making it
Ach delicious food! Happy Mother's Day dear Miwa!!!
thank you Nicoletta!!!! Happy mother's day to you too!!
Sorry I'm a bit later then normal, I was at my parents :) The mottainai concept has become so main stream to say in the last couple of years but as you say it is such an old concept. Sometimes people forget that. I don't have much food waste. I know how much we eat so I can adjust my groceries on that and found so many recipes to use up left overs or waste. Broccoli stems for example are usually trown away here but it's good in stir fry or as potage soup. most vegetables I only wash not peel (most nutritions are right beneat the skin anyway) and if I need to peel I try to make something of it. Stalks of shiitake i dry and use later to make broth. Green part of green onions or negi are great as negi shio or in chahan. Your idea for the veggie miso is such a good idea!!! I would use it for tofu or konnyaku dengaku, or as a dip :D Kombu onigir is I think my favourite one. I always check if I buy one at the kombini if they hae that flavour. For extra kombu flavour try some tororo kombu instead of nori as wrap. You can also use the left over kombu from teh broth in stir frys or make a wet furikake. It will keep a few days in the fridge.
wow!!!! You have so many ways of utilizing pretty much everything!!! so inspiring!!!! I still have some kombu no tsukudani, so I'm making onigiri with tororo kombu!!! That's a great flavor booster!!! I hope my kids will love it too! Thank you for your great idea Tamara!
What a interesting video !!!
I want to upload like yours.
Thank you for uploading.
wow!! such a compliment!! maybe many other people think the same way to your videos! we all want what we don't have, but we already have something unique! 😅Fun fact!! Keep up the great work and thank you very much for your kind word!
Great recipes!! I love konbu onigiri :)
A safer way to remove the avocado seed: after cutting the avocado in half, you can press on the back with your thumb. The seed should just pop out!
Great video once again Miwa ! I like the idea of zero waste recipes !
Thank you!!! Japan is not so environmentally conscious country unfortunately, so talking to friends in different country motivates me so much! I'm learning slowly!
@@MiwasJapaneseCooking Yes you re right !i´ve also noticed that unfortunately in Japan there ´s too much plastic everywhere . Everything is wraped in plastic ! Anyway i still love your country Miwa
Lovely 😍 I love Japanese cuisine and Japanese culture
Thank you!!!
My Home stay family Grandama Obaachan always say Mottainai! also when and if we have to throw food ( which is very rare) we say Arigatou! Thank you for the food before we throw....
How lovely!! I love your way of thinking!
Hi miwa I adore your videos! I’m also curious as th the cleaver you use with the wooden handle. What make is it?
Miwa-san, Arigatoo-gozaimasu. Thankyou so much for making this video. Really happy to see some good ideas for the used Kombu, instead of just discarding. I have recently seen another video making some vegan friendly vegetable stock and they also recommend using the kombu as it really helps to give it an excellent flavour profile and a nice mouth feeling, that you get from gelatin in other meat stocks. The next time i get my hands on some Kombu I will make your seaweed salad and onigiri for sure. The Kombu miso seems interesting and I am looking forward to your next video already. Take care. Byebye
Thank you very much for your kind comment Paull!!! I'm glad to hear that you find this video useful!!! kombu is on the pricey side even here in Japan! so I assume in your country also? I can't wait for you to try kombu salad and onigiri!! arigato!!
Miwa, sugar is used often- what’s the overall best kind of sugar to use, please?
Thank you Miwa-San for this video. On my package of Kombu it is written not to eat it, after making dashi, but it did not make sense to me. Kombu is a seaweed like wakame. I wanted to ask, if you also have mottainai recipes for katsuobushi?
I don't have recipe for katsuobushi, but just add into the stir-fry noodle is what I often do with it!
ruclips.net/video/JdvlDJ11p8Y/видео.html
Thank you for the good recipes!
Your channel is the best!
I have kombu here which I should put in water for 6 hours before cooking.
Is that right?????
thank you very much for your kind word!
you don't need to soak 6 hours. I would say minimum 30mins to get it soften!
I love it, Miwa! I especially want to do the avocadoes! They look sooo yum!! xxoo
Thank you Tammy!! To me this avocado had a bit of unique flavor when it's cooked! haha
It was so rich and melty though! It might be a personal preference! If you try, let me know if you try it!
@@MiwasJapaneseCooking I’ll be trying it for sure, and yes, I sure will let you know! Thanks, beautiful!! xxoo
mmm great ideas! when i make miso soup, i like to take out the kombu and slice into thin noodles and eat them in the soup :3
that's a great noodle substitution!! Thank you for sharing!!
It all looks amazing, but I’m really unsure about putting an avocado into a microwave
I like japani food.and japanees also from India.
I am late to this party. I don't think I can get behind hot avocado lol, that just doesn't seem right to me. Although if you have any more avocado recipes (preferably cold lol) I'm interested as I'm currently drowning in them. I've got like 7 in my fridge!
sorry for the late reply!!!!! haha! I agree!! I prefer to eat as cold too.... I wanted to share some experimental process with viewers who watch till the end! haha
the dressing I showed in the meal prep video goes really well with avocado!
I'm not sure I understand what to do with the soaking water of the kombu.. she just says not to throw it away but then what do we do with it?
Use it for stock
👌