I absolutely LOVE Asian food! My curiosity though is how our Asian friends look so healthy weight wise when us Americans are obese. Their foods inclide a lot of carbs and I'm a low carb person who's lost 130 lbs in two years but I don't know how to modify cooking Asian food that contains so much rice, honey, sugar, dumplings, rice in sushi, ramen type foods....i so want to maintain the incredibly difficult weight loss journey I've been on but also be able to cook all of my long lost of favorite Asian dishes. Dumplings are one of among MANY favorites that I want to be able to enjoy but not become overweight again. These sauces look incredible!!! 😍
Congratulations on your success! I also strive to eat low carb, and it's often a struggle. I think the key is portion size. Japanese people especially eat very small portions. In the US we're used to very large portions. In Japan, too, people walk everywhere. They don't generally have cars, and mass transit requires people to walk even if they're riding a train or bus. There are a lot of other cultural factors, but these physical ones really make an impact if you can emulate them. I use konjac to make rice and noodle dishes with fewer carbs. Shiritaki noodles and konjac rice are getting more widely available in the US. I also replace rice with cauliflower sometimes. It doesn't taste like rice, but it's good, especially with a tasty sauce on it. I find that highly seasoned food is more satisfying, so I add togarashi or furikake to my food often. It makes everything so tasty! By the way, I lost thirty pounds and reversed type 2 diabetes just by eating less and exercising. I follow the Fasting Method by Dr. Jason Fung. I thought I was going to die of diabetes, but now I'm looking forward to living a long time and enjoying many delicious, low carb meals!
@kathcares thank you so much for this excellent info and congrats on losing 30 lbs and reversing diabetes!! I, too, had to lose weight because I had become borderline diabetic and had high blood pressure. It scared me so I had to buckle down and do the work. The cultural ideas you shared make a lot of sense also and I hadn't thought about that so thank you so much! I really do appreciate your thoughtful response! ❤️
I've already tried these ones and are really delicious and versatile... I am using to top everything , even rice and ramen noodles... love them all. May you please share some more dipping sauces?
DUUUUUDE! This brought back so many memories!! I loved every second of this! And thank you for the shoutout at the very end! hahahaha! Made me feel like I was with you again! And for anyone reading this, YES, INDEED(!) Marc's gyozas ARE the BEST in Japan! When he releases that video, y'all have to watch and take notes! Thanks for decoding the miso sauce, man! I was at a loss, to be honest. I am def gonna try that one out at home too!
I was so put off by the dumpling nazi I don't have a clear recollection of the sauce so it's probably not the same, but just made a miso sauce that tastes good inspired by the experience.
@@NoRecipes Tell ya what, Imma make this, and tweak it, now that you have set me in the right direction. I'll let you know if I succeed. Or, you may just have nailed it right outta the gate. Hugs, bro! =)
@@Maplecook hello there Maple cook definitely let me know how your miso comes out outside lovely so and I'm definitely going to try that sauce at Mark made but if you can't we get some let me know how it comes out alright bro you take care up there in the great white North and I'll keep chilling down here in southern Nevada like your friend Nicholas
@@Viennalute Sorry I missed this. Kappabashi-dori is a neighborhood that historically served restaurants. These days it's become more touristy but many chefs still shop there (including me). It's a good place to go for knives and kitchen equipment. The tableware is also nice, but it's not super high-end. If you want premium ceramics you'll want to look at more upscale shopping districts or department stores.
Hello Marc how's it going the weather is fine here in southern Nevada nice sunny day starting to get hot I hope you and the family are doing well and I love these two sausage showed us definitely going to make them I'm thinking pretty much my favorite are going to be the spicy one and the meso. Anyway you take care of brother and hopefully I'll catch you on Menards Maple cook doing I've seen some pretty crazy videos with that guy he's something else I like his videos anyways as always your friend in southern Nevada Nicholas
Different names for the same thing. Vinegar is brewed by letting alcoholic beverages undergo the final stage of fermentation where the alcohol gets turned into acetic acid.
Ok i know im gonna sound stupid😑😑😑 but ...i didnt know there was a japanese soy sauce..?is there a difference btn soy sauce and japanese one flavour wise?if so can anyone tell me which one tastes better as i always buy the blue dragon one and love it but if theres a japanese style soy sauce and it tastes good id love to try it...🥰🥰🥰🥰🥰🥰xxx
Soy sauce is like wine. Even within any given country, there are different categories, like Chardonnay, Gewurtraminer, Zinfandel, etc. So indeed, for starters, each country has its own soy sauce set. Within each set, you will get a spectrum of different types. I know my way around Japanese and Chinese ones quite well. In Japan, some major categories are: usukuchi, koikuchi, and sashimi. However, there if you want to go down the rabbit hole, there are as many types as there are stars in the sky. As for Chinese ones, they have light, dark, and mushroom, for starters. But also like Japan, there are zillions of variations domestically in China. When I lived in Japan, I was lucky enough to have easy access to a couple of famous brewing houses, so I got to experience different soy sauces and get a feel for what's out there. Now that I am back in Canada, I generally gravitate towards a Japanese brand that starts with Y, but there are plenty that I like. I still insist on the, "brewed in Japan," stuff, since you can really ruin a dish if you use the wrong soy sauce. (No, please do not EVER use Chinese soy sauce on sushi.) Hope this helps!
@@Maplecook aww thank you for that that was.very kind of you 😊😊😊😊ill defo find myself a japanese soy sauce cos now my mouth is drooling from the way you described it all...btw youre well lucky...i dream of japan...ill defo go there one day😊😊😊😊😊😊xxx
I also prefer the brand Y more than K. I used to think soy sauce was soy sauce... but after learning how to cook, I realized that soy sauce do have different flavor profile depending on what type it is and sometimes even the brand.
Basically what @maplecook said, but to elaborate a bit more, Japanese soy sauce is generally milder in flavor than Chinese or South East Asian style soy sauce. Japanese food tends to be generally pretty mild in flavor so a powerful soy sauce will overpower the other flavors.
I absolutely LOVE Asian food! My curiosity though is how our Asian friends look so healthy weight wise when us Americans are obese. Their foods inclide a lot of carbs and I'm a low carb person who's lost 130 lbs in two years but I don't know how to modify cooking Asian food that contains so much rice, honey, sugar, dumplings, rice in sushi, ramen type foods....i so want to maintain the incredibly difficult weight loss journey I've been on but also be able to cook all of my long lost of favorite Asian dishes. Dumplings are one of among MANY favorites that I want to be able to enjoy but not become overweight again. These sauces look incredible!!! 😍
Congratulations on your success! I also strive to eat low carb, and it's often a struggle. I think the key is portion size. Japanese people especially eat very small portions. In the US we're used to very large portions. In Japan, too, people walk everywhere. They don't generally have cars, and mass transit requires people to walk even if they're riding a train or bus. There are a lot of other cultural factors, but these physical ones really make an impact if you can emulate them.
I use konjac to make rice and noodle dishes with fewer carbs. Shiritaki noodles and konjac rice are getting more widely available in the US. I also replace rice with cauliflower sometimes. It doesn't taste like rice, but it's good, especially with a tasty sauce on it.
I find that highly seasoned food is more satisfying, so I add togarashi or furikake to my food often. It makes everything so tasty!
By the way, I lost thirty pounds and reversed type 2 diabetes just by eating less and exercising. I follow the Fasting Method by Dr. Jason Fung. I thought I was going to die of diabetes, but now I'm looking forward to living a long time and enjoying many delicious, low carb meals!
@kathcares thank you so much for this excellent info and congrats on losing 30 lbs and reversing diabetes!! I, too, had to lose weight because I had become borderline diabetic and had high blood pressure. It scared me so I had to buckle down and do the work.
The cultural ideas you shared make a lot of sense also and I hadn't thought about that so thank you so much! I really do appreciate your thoughtful response! ❤️
This is my favorite channel on RUclips
Thank you!
LETS GOOO MARC, "I'll catch you in the next one" my fav tag line it makes me happy every time!!
Thanks! 🚀🌕
Yep, I'm totally team black vinegar and chili oil, but these all sound spectacular! Beautifully done Marc!
Thanks Susan, I'm totally with you, though the miso sauce is a nice change and I've been using it for other food (it makes a good dressing).
I've already tried these ones and are really delicious and versatile... I am using to top everything , even rice and ramen noodles... love them all. May you please share some more dipping sauces?
Please check my list of condiments here: norecipes.com/recipe/type/condiments/
Absolutely Amazing. Your Lessons are so great Great Recipes & Excellent Video. Thank You So Much Mark Cheers from Los Angeles CA. ✅
Thanks my friend! Hope you're doing good!
Missed the live video, but saved it for later. I really, really want to try this miso sauce. Thanks, Marc!
You're welcome Kristin! It's a nice change from the usual and it also makes for a good dressing or sauce for noodles. Hope you enjoy it!
So simple and straightforward! I can’t wait to try these. Thanks!
You're welcome! Curious to hear which one you like the most when you try them😉
@@NoRecipes Will report back!
Love some good sauces and these looked amazing. Thanks for sharing and hope you're feeling better. Cheers!
Thanks Larry! It stuck around for a while but I'm back to normal now!
DUUUUUDE! This brought back so many memories!! I loved every second of this! And thank you for the shoutout at the very end! hahahaha! Made me feel like I was with you again! And for anyone reading this, YES, INDEED(!) Marc's gyozas ARE the BEST in Japan! When he releases that video, y'all have to watch and take notes!
Thanks for decoding the miso sauce, man! I was at a loss, to be honest. I am def gonna try that one out at home too!
I was so put off by the dumpling nazi I don't have a clear recollection of the sauce so it's probably not the same, but just made a miso sauce that tastes good inspired by the experience.
@@NoRecipes Tell ya what, Imma make this, and tweak it, now that you have set me in the right direction. I'll let you know if I succeed.
Or, you may just have nailed it right outta the gate.
Hugs, bro! =)
@@Maplecook hello there Maple cook definitely let me know how your miso comes out outside lovely so and I'm definitely going to try that sauce at Mark made but if you can't we get some let me know how it comes out alright bro you take care up there in the great white North and I'll keep chilling down here in southern Nevada like your friend Nicholas
@@nickmorales8146 Nick!! Great to hear from you, man!! Thanks for always saying hi! haha
Okay I've got to get my daughter to watch this and see which one or all of the sauces she wants for her birthday dinner. Thanks Marc 🙏 Kendra
These sauces aren't too complicated and they can all be done in advance. 😉
Dear Matsumoto-san, I will visit Tokyo in May 2023. So I will pass-by to meet you in your kitchen. Kind regards, Bernhard from Vienna.
Hi Bernhard, enjoy your trip! The weather in Tokyo is great right now.
@@NoRecipes Dear Matsumoto-san, where can I buy kitchen utensils and food ingredience in Tokio? So NOT for Tourists, rather for normal peoples.
@@Viennalute Sorry I missed this. Kappabashi-dori is a neighborhood that historically served restaurants. These days it's become more touristy but many chefs still shop there (including me). It's a good place to go for knives and kitchen equipment. The tableware is also nice, but it's not super high-end. If you want premium ceramics you'll want to look at more upscale shopping districts or department stores.
I love these dipping sauces. Thank you for sharing. I look forward to seeing you cook the Japanese grilled squid in the near future.
You're welcome! Do you know the name of the grilled squid dish?
Looks Fantastic!!!
Thank you!
Ok, looks awesome but I gotta make your pork gyoza first to try out the sauces, can't wait for that recipe! Mahalo for the video!
You're welcome! The gyoza video will be up on Sunday!
That is a nice recipe. Love it. New friend to the channel.
Thanks, and welcome to the channel!
Titus!! Great to see you here! =)
your videos are sooo good😇
Thanks Shaina! 😊
I use Lao gan ma as a dipping sauce:)
The sauce I make is identical to your traditional sauce, but I had a little bit of mirin.
Hello Marc how's it going the weather is fine here in southern Nevada nice sunny day starting to get hot I hope you and the family are doing well and I love these two sausage showed us definitely going to make them I'm thinking pretty much my favorite are going to be the spicy one and the meso. Anyway you take care of brother and hopefully I'll catch you on Menards Maple cook doing I've seen some pretty crazy videos with that guy he's something else I like his videos anyways as always your friend in southern Nevada Nicholas
Hi Nicholas, I'm glad to hear you've got good weather over there! Things have been warming up over here too. Hope you enjoy these sauces!
@@NoRecipes you know I will. LOL 😂😆
Three fantastic sauces for almost anything! Love the "too much" chili oil one!🥵🌶😂
Hahaha yea that caught me off guard!
What else is black vinegar used for? I only know to use it to make dipping sauces.
It's good for making quick pickles and dressings, and I sometimes use it in stir-fries (especially ones using something heavy like pork belly).
Rice wine vinegar or Rice vinegar?
Different names for the same thing. Vinegar is brewed by letting alcoholic beverages undergo the final stage of fermentation where the alcohol gets turned into acetic acid.
@@NoRecipes Ok thanks
Ok i know im gonna sound stupid😑😑😑 but ...i didnt know there was a japanese soy sauce..?is there a difference btn soy sauce and japanese one flavour wise?if so can anyone tell me which one tastes better as i always buy the blue dragon one and love it but if theres a japanese style soy sauce and it tastes good id love to try it...🥰🥰🥰🥰🥰🥰xxx
Soy sauce is like wine. Even within any given country, there are different categories, like Chardonnay, Gewurtraminer, Zinfandel, etc. So indeed, for starters, each country has its own soy sauce set. Within each set, you will get a spectrum of different types. I know my way around Japanese and Chinese ones quite well. In Japan, some major categories are: usukuchi, koikuchi, and sashimi. However, there if you want to go down the rabbit hole, there are as many types as there are stars in the sky. As for Chinese ones, they have light, dark, and mushroom, for starters. But also like Japan, there are zillions of variations domestically in China.
When I lived in Japan, I was lucky enough to have easy access to a couple of famous brewing houses, so I got to experience different soy sauces and get a feel for what's out there. Now that I am back in Canada, I generally gravitate towards a Japanese brand that starts with Y, but there are plenty that I like. I still insist on the, "brewed in Japan," stuff, since you can really ruin a dish if you use the wrong soy sauce. (No, please do not EVER use Chinese soy sauce on sushi.)
Hope this helps!
@@Maplecook aww thank you for that that was.very kind of you 😊😊😊😊ill defo find myself a japanese soy sauce cos now my mouth is drooling from the way you described it all...btw youre well lucky...i dream of japan...ill defo go there one day😊😊😊😊😊😊xxx
I also prefer the brand Y more than K. I used to think soy sauce was soy sauce... but after learning how to cook, I realized that soy sauce do have different flavor profile depending on what type it is and sometimes even the brand.
@@nostyx Bingo! =)
Basically what @maplecook said, but to elaborate a bit more, Japanese soy sauce is generally milder in flavor than Chinese or South East Asian style soy sauce. Japanese food tends to be generally pretty mild in flavor so a powerful soy sauce will overpower the other flavors.
❤
😃