Shop for products Yuji used in this demonstration: Makari Ceramics fave.co/3geJWvx Bamboo Bonzaru Strainer fave.co/3g6xa2d Daikon Grater: fave.co/3ED6r6J When you buy something through our affiliate links, we earn a commission.
Oh, I appreciate he mentioned at last, Japanese Breakfast is not that hard to start for Western people. He said its ok to just have miso soup, rice and sausage for Japanese Breakfast and It really does! Many Japanese in nowadays have Miso soup, rice, sausage, friedegg and bunch of sliced cabbage for breakfast! of course its nothing weird and very common for everyday moring
@@wpc456cpw like a slaw. Or sauteed cabbage with a good seasoning and a little wine is arguably better than the average breakfast protein. Its soft but still has a snap in the middle. Its fresh but savoury. Its not bad man
@@wpc456cpw I live in Yokohama, and I start the day with miso soup full of sliced cabbage, fresh ginger, wakame seaweed, negi (green onion), and a little sweetcorn or chopped carrot for sweetness. I add kouyadoufu (freeze-dried tofu) for protein, or eat some natto on the side. Sooo much more satisfying than processed cereal and/or toast.
making all these items from scratch seems like a lot of time-consuming work. wouldn't Japanese people have pre-made packaged dashi broth and everything else rather than putting in all this effort? i thought breakfast in the mornings should be faster and more convenient for people getting ready for work.
I stayed in a Japanese owned hotel in San Francisco. They offered standard American breakfast bar and a Japanese breakfast. I opted to try the Japanese breakfast bar. OMG! It was amazing. We were there a week and I ate the Japanese breakfast every morning. I need to recreate it at home if possible.
i love japanese breakfasts especially because they are so easy to make ahead of time. you can portion out dishes such as salted salmon and miso soup balls to keep in the freezer, even rice can be frozen if needed. any pickles can be prepped at the start of the week and you can do the same with other side dishes such as tamagoyaki. despite the simplicity of the ingredients it always feels very decadent to have a variety of complementary dishes, and is very healthy and nourishing for the day ahead
It's just an idea, but now that Chef Yuji also does Passport Kitchen, I would love to see Japanese meal prep; recipes that still taste good cold and can be stored in the fridge so that people can have it any time of the week.
About 25+ years ago, I traveled to Japan and stayed in business-class hotels. The hotels served free breakfast in their room rates. The breakfast was the traditional Japanese ones like in your video. I enjoyed it and looked forward to breakfast every morning.
I'm not Japanese but I like to have miso soup for breakfast as I struggle to eat breakfast, gosh the amount of people at work who either make a comment or a weird look....it's so yummy
I'm not Japanese, but I have been looking for a video on a real Japanese breakfast. Thanks so much! I'm going to try and make something like this for my breakfast, I love variety.
One day I will try horse mackerel! But honestly breakfasts like this do better for my body personally than heavy sweets etc that most general Americans may be used too. I feel better and function better throughout the day.
How good does that fish look?! And yes smaller , lighter breakfasts are better for almost everyone. I’ve never met a person who says they need an entire American breakfast everyday to start their day. Eating just enough to not be starving is the way to go. Less sluggish throughout the day. I usually just eat once a day now… depends on the day though.
I love Asian breakfasts like this. Granted, I grew up in South East Asia where "breakfast" is usually half of last night's leftovers and whatever your grandma or mother cooks in the morning like a red onion omelette with a hearty helping of rice. Sometimes you might have bread with butter/margarine or kaya (coconut jam). I remember my poor Asian grandma being bemused and a little confused when my English dad would sometimes pour us a bowl of cereal for breakfast. XD
I have been eating Japanese style breakfast for years and the thing I love about it is what Yuji said, it’s all about balance. The actual ingredients aren’t that important as long as you have the basics like rice and Japanese seasonings. I have made breakfasts with ingredients you wouldn’t think to use like American dill pickles (coated in chili oil), hot dogs, anything! I also love to highlight whatever vegetables are in my fridge. I made a mega Japanese breakfast the other day with kabocha squash in 4 different ways! So delicious
Rice , fish , soup and cucumbers. Sounds very much closer to our Bengali style breakfast that i have every morning. Except miso I use a type of lentils. Anyway imma make it at home to know the difference.
I'm loving this new series! I get to experience (more like witness?) OG cuisine from around the world that are kinda far from the spotlight, done by professional natives
I've been to so many countries, and I must say that a traditional Japanese breakfast is my favourite. I'm not big on tofu though haha. Thank you, Yuji!
The way he prepared the tofu with the broccoli rabe is good though. I didn’t really care for tofu as a kid, but I found the silken kind to be the most tolerable and preferred it in miso soup. If I was to have tofu as a dish of its own, I preferred it with katsuobushi and soy sauce. I also kind of mashed it with my chopsticks. I would add katsuobushi and soy sauce to the broccoli rabe as well, with or without tofu. I like tofu enough that I could eat it plain now, but I still eat it the same way, minus the mashing.
You can get something similar to this in ryokans (traditional Japanese inns) all over Japan, and also in old-style family-run diners like the one when we stayed in Asakusa a few years back. You can get a lot of carbs for just a bowl of rice to jumpstart your day.
I just love the way he talks, always ending his sentences with a question! "So I think... this is called... horse mackerel?" "Daikon radish... pairs well... with salty meat?" "The baby sardines... taste like... they taste like, uhm... like prawn crackers?"
I really enjoy natto rice and furikake in the morning … I just made broth and and when I get a bigger freezer I def will be adding some kind of salmon or fish jerky vs bacon , the bone broth is like my coffee 😊
This sounds delicious, but I am still trying to find the recipe for a breakfast vegetable stew, served to me and my colleagues at a fancy Tokyo hotel back in 2005, when I was performing in Tokyo with the New York City Opera. It was the most satisfying dish, made of lotus root, burdock root, some kind of pumpkin or squash, sweet potatoes, carrots and a rich miso broth. We artists used to eat as much of this delicious stew as we could at breakfast, so we could save our per-diem allowance for lunch -- and a big breakfast of this wonderful veggie stew filled us all up all the way until dinner!
@@hisakokouhara319 Thank you SO much! This does look very similar to the stew I remember, except that stew was vegetarian. I am going to try making this and see how close it comes!
Interesting considering Yuji-san from Utsunomiya he didn’t even mention natto (fermented soy beans) which is THE essential of Japanese breakfast, also he used 白味噌 and light soy that’s usually from western part of japan.
A bit history facts for you. Western Japan(关西，Kansai) Where mostly occupied by Nobles, Aristocrats, High Priests and Monks. So their food culture, plating, manners in dining was originate from here. Their palate was clean and simple. Eastern Japan(关东，Kanto) Where mostly occupied by Soldiers, Armies, Samurai, Shogun etc. They not really focusing in food plating, manners etc, but they more emphasized in flavors, as they need lots of food carb, protein etc to survive in battlefield. Hence, their palate and appetite was real heavy than average person.
One of the most interesting things we had to do in Japan was to find food with NO Fish products present. Serious food allergy. I enjoyed my time there.
wooow ! that looks amazing ! although for me personally i would rather have that for lunch/dinner. Anywho another great video ! cheers from Colombia amigos! :)
I’m Korean and I grew up eating like this as well. I believe Japan, Korea and China all actually have the same philosophy. But Koreans loves side dishes and can easily become a humongous feast of just sides haha
Yeah as Chinese, plus one to your comment. When I think about Korean food I would come up with a wide variety of side dishes, versus in China we focus a bit more on the ingredients we put in Xiaolongbao (steamed soup dumplings), Shengjian (pan-fried bao), etc with soup & congee. Quite a lot of similarities!
My father would scold me for grabbing dishes like that. He taught me to pick up the bowl with both hands, hold it elegantly with the left, then pick up the chopsticks. You can hold them momentarily with a finger of the hand holding the dish while you reverse your grip to hold the chopsticks correctly. He was rather strict about so many inelegant uses of chopsticks, like spearing food (tsukibashi).
My father was like that too, but I was never scolded for the way I picked up dishes, at least, not that I can recall. I was scolded for just about everything else regarding chopstick etiquette though. Dish placement was another thing and for some reason, we had to start with a sip of soup.
@@tempesttube Most of the etiquette was learned very early, so really I remember mostly it from watching my younger brother get taught. There are just so many terms for mistakes, like watashibashi, sahibashi, mayoibashi, namidabashi, etc.. It was OK to use jikabashi at home, after asking permission. I see these things all the time in Japan, though. My family was just really strict. Still, the occasional comment, "Johin." is nice to hear. I still remember my cousin nudging her husband and pointing to my chopstick use.
Should the rice be to the left of the soup? In the grand scheme of things, I know it doesn't matter, I'm just wondering if it would be considered a faux pas were you too set it down on the table in that order
you said that you broil the himono for 5 mins. is that just on one side and at medium or high heat? i think my broiler can do 400-450•Fahrenheit. thanks!
For the dashi, those look like anchovies rather than sardines. Can't say for certain because I've not seen dried sardines but a) I'd think they'd be bigger and b) they look like the dried anchovies I use for a Korean anchovy stock. Anyone confirm either way?
I did not know makrel wasnt native to america. i hope there's some cultivated ones, because it's such a great fish! especially when grilled over open fire, because its so fatty and absorbs so much flavour 🤤
Oh, actually in Southern California, you can catch quite a lot of Pacific/chub mackerel AND horse mackerel/aji, the fish he described in the beginning. The horse mackerel start coming after sunset - and they're different from Pacific mackerel in their bronze coloring and the scutes, the sharp scales near their tails.
Thank you Yuchi-san for the Japanese breakfast presentation. It should be very delicious. Japanese foods use fresh ingredients to cook. People respect ingredients and chefs who make them. I miss Japanese foods so much.
i was thinking wow this looks like a lot of work, but then i imagined if someone were to demonstrate a western breakfast but also included how to make the bacon and baked beans, it would seem daunting for a morning meal 🙂
What you described is not a Wetsern breakfast but an British one (Australia. USA. Canada UK...). I am in France and we don't eat like that at all for breakfast.
@@heredianna2496 Baked beans aren’t much of a breakfast food here in the US. That’s usually just associated with Britain from what I’ve seen. What does a typical French breakfast look like?
Nope since the flavored has been boiled out but you can eat it, if you don't want to waste it just fry it or roast it in a pan and use it as a garnish or snack.
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Shop for products Yuji used in this demonstration:
Makari Ceramics fave.co/3geJWvx
Bamboo Bonzaru Strainer fave.co/3g6xa2d
Daikon Grater: fave.co/3ED6r6J
When you buy something through our affiliate links, we earn a commission.
Hey epicurious theres a sponsor called established titles that is a scam please don't promote it
I appreciate Yuji-san's presentation, he manages to be excited yet humble at the same time
Thanks for your input on Japanese people, Kyle.
Oh, I appreciate he mentioned at last, Japanese Breakfast is not that hard to start for Western people. He said its ok to just have miso soup, rice and sausage for Japanese Breakfast and It really does! Many Japanese in nowadays have Miso soup, rice, sausage, friedegg and bunch of sliced cabbage for breakfast! of course its nothing weird and very common for everyday moring
mmmm sliced cabbage! that sounds so yummy. i want to start having breakfast like this, it sounds a lot nicer than toast !
@@wpc456cpw like a slaw. Or sauteed cabbage with a good seasoning and a little wine is arguably better than the average breakfast protein. Its soft but still has a snap in the middle. Its fresh but savoury. Its not bad man
Please don't eat sausage instead of fish though... It's Category 1 on WHO's cancer list vs. oily fish which has evidence for health benefits.
@@wpc456cpw I live in Yokohama, and I start the day with miso soup full of sliced cabbage, fresh ginger, wakame seaweed, negi (green onion), and a little sweetcorn or chopped carrot for sweetness. I add kouyadoufu (freeze-dried tofu) for protein, or eat some natto on the side.
Sooo much more satisfying than processed cereal and/or toast.
making all these items from scratch seems like a lot of time-consuming work. wouldn't Japanese people have pre-made packaged dashi broth and everything else rather than putting in all this effort? i thought breakfast in the mornings should be faster and more convenient for people getting ready for work.
I stayed in a Japanese owned hotel in San Francisco. They offered standard American breakfast bar and a Japanese breakfast. I opted to try the Japanese breakfast bar. OMG! It was amazing. We were there a week and I ate the Japanese breakfast every morning. I need to recreate it at home if possible.
I didn’t know América had such a thing in a hotel. What hotel was it? And what breakfast did they serve .
@@Celestials1aurora Hotel Nico. I think the Japanese breakfast menu is on their website. They also have an amazing sushi bar that’s open for dinner.
Fun fact - Hotel Nikko was formerly owned by Japan Airlines
i love japanese breakfasts especially because they are so easy to make ahead of time. you can portion out dishes such as salted salmon and miso soup balls to keep in the freezer, even rice can be frozen if needed. any pickles can be prepped at the start of the week and you can do the same with other side dishes such as tamagoyaki. despite the simplicity of the ingredients it always feels very decadent to have a variety of complementary dishes, and is very healthy and nourishing for the day ahead
Always love when Yuji shows up! Great to see him :)
It's just an idea, but now that Chef Yuji also does Passport Kitchen, I would love to see Japanese meal prep; recipes that still taste good cold and can be stored in the fridge so that people can have it any time of the week.
That's cray-cray, but ion remember askin you a goddamn thing
About 25+ years ago, I traveled to Japan and stayed in business-class hotels. The hotels served free breakfast in their room rates. The breakfast was the traditional Japanese ones like in your video. I enjoyed it and looked forward to breakfast every morning.
I'm not Japanese but I like to have miso soup for breakfast as I struggle to eat breakfast, gosh the amount of people at work who either make a comment or a weird look....it's so yummy
Great video. Please bring Chef Yuji in more often.
Gotta love seeing Yuji.
And this is fascinating! Thanks for the cultural lesson!
I'm not Japanese, but I have been looking for a video on a real Japanese breakfast. Thanks so much! I'm going to try and make something like this for my breakfast, I love variety.
Checkout the RUclips channel “Imamu Room”! She has tons of videos that detail what her weekly (mostly Japanese) meals are like!
One day I will try horse mackerel! But honestly breakfasts like this do better for my body personally than heavy sweets etc that most general Americans may be used too. I feel better and function better throughout the day.
By heavy sweets do you mean like pancakes, that stuff is good.
@@hl1449 a lot of foreigners think Americans eat pancakes for breakfast everyday
How good does that fish look?! And yes smaller , lighter breakfasts are better for almost everyone. I’ve never met a person who says they need an entire American breakfast everyday to start their day. Eating just enough to not be starving is the way to go. Less sluggish throughout the day. I usually just eat once a day now… depends on the day though.
@@justincraig398 Can just make the same American breakfast in smaller portion.
We're talking about cooking at home here. At least this video is.
Idk but honestly pancakes can be healthy it’s all depending on your ingredients.
I love Asian breakfasts like this. Granted, I grew up in South East Asia where "breakfast" is usually half of last night's leftovers and whatever your grandma or mother cooks in the morning like a red onion omelette with a hearty helping of rice. Sometimes you might have bread with butter/margarine or kaya (coconut jam). I remember my poor Asian grandma being bemused and a little confused when my English dad would sometimes pour us a bowl of cereal for breakfast. XD
i grew up in vietnam and breakfast were always bussin
@@lamxung5000 crispy egg and baguette with pate and spam is so stupid good
@@thinhsuynhuoc dont forget cơm tấm
vietnamese got the best breakfasts idc what anybody say
When I heard the word Kaya, you must either grew up in Malaysia or Indonesia. Close?
@@limweng1 Very close! Brunei :)
What a delight! I could watch Chef Haraguchi-san all day.
I loved this video and the chef's clear explanations. So charming. Please bring him back soon!
I have been eating Japanese style breakfast for years and the thing I love about it is what Yuji said, it’s all about balance. The actual ingredients aren’t that important as long as you have the basics like rice and Japanese seasonings. I have made breakfasts with ingredients you wouldn’t think to use like American dill pickles (coated in chili oil), hot dogs, anything! I also love to highlight whatever vegetables are in my fridge. I made a mega Japanese breakfast the other day with kabocha squash in 4 different ways! So delicious
Rice , fish , soup and cucumbers. Sounds very much closer to our Bengali style breakfast that i have every morning.
Except miso I use a type of lentils. Anyway imma make it at home to know the difference.
I'm loving this new series! I get to experience (more like witness?) OG cuisine from around the world that are kinda far from the spotlight, done by professional natives
A Japanese breakfast is very satisfying. I like when there's some slightly-sweet tamagoyaki on the table as well.
I've been to so many countries, and I must say that a traditional Japanese breakfast is my favourite. I'm not big on tofu though haha. Thank you, Yuji!
The way he prepared the tofu with the broccoli rabe is good though. I didn’t really care for tofu as a kid, but I found the silken kind to be the most tolerable and preferred it in miso soup. If I was to have tofu as a dish of its own, I preferred it with katsuobushi and soy sauce. I also kind of mashed it with my chopsticks. I would add katsuobushi and soy sauce to the broccoli rabe as well, with or without tofu. I like tofu enough that I could eat it plain now, but I still eat it the same way, minus the mashing.
I prefer savory breakfast, and the simplicity seen in many Japanese dishes. This breakfast seems like the perfect combo for me!
You can get something similar to this in ryokans (traditional Japanese inns) all over Japan, and also in old-style family-run diners like the one when we stayed in Asakusa a few years back. You can get a lot of carbs for just a bowl of rice to jumpstart your day.
I love how his hat says "fish" on it
I just love the way he talks, always ending his sentences with a question!
"So I think... this is called... horse mackerel?"
"Daikon radish... pairs well... with salty meat?"
"The baby sardines... taste like... they taste like, uhm... like prawn crackers?"
So nice to see Yuji again, he's a master
This is my favorite series on this channel.
He is literally the most adorable human. In love
Love this! This looks absolutely stunning and delicious! Thank you for sharing your beautiful culture and information about the plating and foods:) 👏
I love his knife when he's cutting the green onion! 😍
I really enjoyed this. Thanks Yuji!
I really enjoy natto rice and furikake in the morning … I just made broth and and when I get a bigger freezer I def will be adding some kind of salmon or fish jerky vs bacon , the bone broth is like my coffee 😊
Yummy! Wish that type of breakfast was available here in the states! Thanks for sharing.
That's exactly what I expected it's a very asian breakfast, rice + fried/grilled fish + soup + vegetables mmm so tasty.
I love his personality. ❤️
Thank you, this looks delish, pleasant video.
I really enjoyed this video, both entertaining and educational.
This sounds delicious, but I am still trying to find the recipe for a breakfast vegetable stew, served to me and my colleagues at a fancy Tokyo hotel back in 2005, when I was performing in Tokyo with the New York City Opera. It was the most satisfying dish, made of lotus root, burdock root, some kind of pumpkin or squash, sweet potatoes, carrots and a rich miso broth. We artists used to eat as much of this delicious stew as we could at breakfast, so we could save our per-diem allowance for lunch -- and a big breakfast of this wonderful veggie stew filled us all up all the way until dinner!
これ？
ruclips.net/video/PHuxPEUWCcw/видео.html
@@hisakokouhara319 Thank you SO much! This does look very similar to the stew I remember, except that stew was vegetarian. I am going to try making this and see how close it comes!
Himono has a really similar process to make indoor "Lamayo" here in Philippines as a Visayan. The traditional has the part being left dried on the sun
Interesting considering Yuji-san from Utsunomiya he didn’t even mention natto (fermented soy beans) which is THE essential of Japanese breakfast, also he used 白味噌 and light soy that’s usually from western part of japan.
A lot of japanese people dont like natto, so it is a preference
A bit history facts for you.
Western Japan(关西，Kansai)
Where mostly occupied by Nobles, Aristocrats, High Priests and Monks. So their food culture, plating, manners in dining was originate from here. Their palate was clean and simple.
Eastern Japan(关东，Kanto)
Where mostly occupied by Soldiers, Armies, Samurai, Shogun etc. They not really focusing in food plating, manners etc, but they more emphasized in flavors, as they need lots of food carb, protein etc to survive in battlefield. Hence, their palate and appetite was real heavy than average person.
@@Didos54088 藁 ケンミンショーでも見てから日本人にレクチャーしてくださいw
I also really love the production assistant!!
One of the most interesting things we had to do in Japan was to find food with NO Fish products present. Serious food allergy. I enjoyed my time there.
Western breakfast foods have never made any sense to me, but this speaks to me.
Pairing Miso Soup with A Love Supreme was a nice touch.
1:10 - UNDER the refrigerator?
Wow!! You can really tell the Associate Producer is incredible
wooow ! that looks amazing ! although for me personally i would rather have that for lunch/dinner. Anywho another great video ! cheers from Colombia amigos! :)
I love watching Yuji dude. Who else?
おいしそうです、ゆじ先生！
Very interesting so very different from the sugary cereals and frozen waffles of US breakfasts
Thanks for sharing!!!
Delicious!
I never have breakfast, but this looks like a good start to the day :p
The way of ramen and cheffing with mark aroma is strong while watching this
I’m Korean and I grew up eating like this as well. I believe Japan, Korea and China all actually have the same philosophy. But Koreans loves side dishes and can easily become a humongous feast of just sides haha
Yeah as Chinese, plus one to your comment. When I think about Korean food I would come up with a wide variety of side dishes, versus in China we focus a bit more on the ingredients we put in Xiaolongbao (steamed soup dumplings), Shengjian (pan-fried bao), etc with soup & congee. Quite a lot of similarities!
Sides are the best part sometimes 😂
That looks like the perfect breakfast for me. Thank you for such an interesting video!
My father would scold me for grabbing dishes like that. He taught me to pick up the bowl with both hands, hold it elegantly with the left, then pick up the chopsticks. You can hold them momentarily with a finger of the hand holding the dish while you reverse your grip to hold the chopsticks correctly.
He was rather strict about so many inelegant uses of chopsticks, like spearing food (tsukibashi).
My father was like that too, but I was never scolded for the way I picked up dishes, at least, not that I can recall. I was scolded for just about everything else regarding chopstick etiquette though. Dish placement was another thing and for some reason, we had to start with a sip of soup.
@@tempesttube Most of the etiquette was learned very early, so really I remember mostly it from watching my younger brother get taught. There are just so many terms for mistakes, like watashibashi, sahibashi, mayoibashi, namidabashi, etc.. It was OK to use jikabashi at home, after asking permission. I see these things all the time in Japan, though. My family was just really strict.
Still, the occasional comment, "Johin." is nice to hear. I still remember my cousin nudging her husband and pointing to my chopstick use.
kuwi jenenge iwak kembung, very common fish in south east asia.. kadang di brengkes, tp luwih enak digoreng biasa karo sambel
Drooling at this! Looks so good, and looks healthy too ❤
Literally what I expected.
Should the rice be to the left of the soup? In the grand scheme of things, I know it doesn't matter, I'm just wondering if it would be considered a faux pas were you too set it down on the table in that order
Horse mackerel is delicious and very rich clean fish flavor you can't find anywhere else
3:22 I've never seen using a whisk for miso soup. I thought a scoop & chopsticks was the only way to go.
Congratulations for your victory against Germany! 😁♥️🇯🇵♥️
exactly what we expected
It would already be lunch as soon as i finish cooking these....
I looooove japanese breakfasts
I would love to own that pot for making rice 😊.
you said that you broil the himono for 5 mins. is that just on one side and at medium or high heat? i think my broiler can do 400-450•Fahrenheit.
thanks!
Nice. Ty
The Japanese Horse Mackerel is a different species from the one found in Europe (trachurus japonicus and trachurus trachurus respectively).
Taste the same
I love fish for breakfast too but Scottish kippers is my choice!
For the dashi, those look like anchovies rather than sardines. Can't say for certain because I've not seen dried sardines but a) I'd think they'd be bigger and b) they look like the dried anchovies I use for a Korean anchovy stock. Anyone confirm either way?
Japanese "niboshi" is made from dried baby sardines, so chef is correct.
I did not know makrel wasnt native to america. i hope there's some cultivated ones, because it's such a great fish!
especially when grilled over open fire, because its so fatty and absorbs so much flavour 🤤
You can get frozen mackerel from Asian Markets. At least that’s where my parents get them from.
Oh man, my Asian grandma made the best grilled mackerel when I was younger. I miss that flavour so much.
Oh, actually in Southern California, you can catch quite a lot of Pacific/chub mackerel AND horse mackerel/aji, the fish he described in the beginning. The horse mackerel start coming after sunset - and they're different from Pacific mackerel in their bronze coloring and the scutes, the sharp scales near their tails.
@@MrKrustyCarat you can catch different types of mackerel all over the United States.
ain’t nobody got time for this!
Thank you Yuchi-san for the Japanese breakfast presentation. It should be very delicious. Japanese foods use fresh ingredients to cook. People respect ingredients and chefs who make them. I miss Japanese foods so much.
Thanks- very interesting
Love simpel food
I feel like that dakion grater could work for potatoes 🤔
As a tamilan we also eat salted dry aged fish that's hear called (karuvadu)
I can't get horse mackerel fresh in n. America. is it safe to make himono from frozen horse mackerel?
i was thinking wow this looks like a lot of work, but then i imagined if someone were to demonstrate a western breakfast but also included how to make the bacon and baked beans, it would seem daunting for a morning meal 🙂
What you described is not a Wetsern breakfast but an British one (Australia. USA. Canada UK...). I am in France and we don't eat like that at all for breakfast.
@@heredianna2496 Baked beans aren’t much of a breakfast food here in the US. That’s usually just associated with Britain from what I’ve seen. What does a typical French breakfast look like?
This is very interesting. I am going to try fish for breakfast now. But I would cut out all of the *salt* if I were you.
Please show us a basic korean breakfast. Ive heard its similar.
Are those dried sardines or anchovies?
This is so much better than food here in the US. Every morning I see so much people at fast food restaurants.
I think, you should publish on turkish breakfast
Daing-Si-Log with Soup
Under the fridge?
I simply can’t have my meals without my gorgeous butter 😢
I love butter too, but try sesame oil - a few drops gives amazing flavour to anything.
Yes!
@ 2:52 the cooked ingredients look a lot like the way they started, it seems like a lot of work for a breakfast...
0:52 boom
Do you eat the sardines after they have been used to make the stock?
Nope since the flavored has been boiled out but you can eat it, if you don't want to waste it just fry it or roast it in a pan and use it as a garnish or snack.
Japanese culture is just perfect
As a person with a soy sensitivity, I'm interested in the Himono & occasionally the Miso soup.
hey we have that at the phillipines
The fish under the refrigerator???
I know this dude! super nice guy
こんなところで鬼おろしに会うとは。 子どものころ、しもつかれ作りのお手伝いで大根を何本も鬼おろしにかけたのは良い思い出。（←今やったら筋肉痛になるやつ。）
I bet this is one of the breakfasts in his region and each region probably has their own idea of a traditional breakfast.