I made this with every recommended ingredient including lily bulb and it was simply delicious! My mom used to make this when she was alive and I always felt so grateful to be able to eat her nishime. She never put lily bulb or bamboo shoots so this was very interesting for me to make. In Canada bamboo shoot is quite expensive to buy. I've decided to make all the things she used to make according to your recipes to see how much I can learn. When I was eating this nishime, I could see her standing in the kitchen preparing this for our family.
Whaoo!!!! All of your Osechi-Ryoris look so amazing and decorative!! I would probably just stare in Aw at them and wouldn't know where to start eating! Super pretty!! Thank you for sharing the recipe!
Thank you for the tutorial, ochi! ^__^ This made me happy, when I was a kid my grandma used to attribute to me the step @2:10, good memories! I'm voting in your mummy video every day! ♥
I am very happy to hear the news that Washoku (Japanese traditional food) is registered on the World Heritage List. That is something I am trying to share, in the style of Japanese home cooking :) www.japantoday.com/category/food/view/washoku-seeks-unesco-heritage-status-as-young-spurn-rice
Great video! I never imagined a lily bulb is edible. We used to put it into the ground in the garden. Now I'm wondering what it tastes like) And I absolutely love Hungry Lucy!!! Thanks for your video!
Thanks for this tutorial, Osechi-Ryori looks very festive! I've never heard of konjak before though I've seen the plant. Very interesting to learn about this ingredient :) I also wouldn't worry about choking because the whole dish is nothing babies would like and as an adult... well, it should be common sense that chewing is always a good thing to do ;)
Oh my goshh, I swear I subscribed without even starting the video.. And when i finally watched it I was not disappointed. You are great!! :)))) Keep up the great work.
For Japanese people food is art. I don't know, for me I like food look like food not like art. I don't need carrots wich look like flowers. Nevertheless, thanks for the clip. Made much of efforts. Happy New Year.
Fantastic presentations! Almost looks too good to eat. "Almost"... I hope you had/have a wonderful holiday season! And btw, I was able to find La-Yu at a market in the next town over, so I bought some. I'm going to make that scallop roses recipe now, without needing a substitute for it :) Can you please recommend other uses for the La-Yu? Seems this stuff will be delicious on just about anything, really. It'd be much appreciated.
@kon4music it's a kind of vegetable gelatin, and it's vegan. it doesn't really have much taste. but it doesn't melt in your mouth like most gelatins its firm.
@MrThunder1452 Its jelly like and used for the texture in stuff like oden and sukiyaki. Its made from some plant flour and water kind of like gelatin and is similar to Korean dotorimuk (acorn jelly)
@crtorrespr konnyaku is a traditional Japanese sort of firm jelly made from a special plant (some sort of potato or the root from the plant, I don't know anymore :P). It has almost no taste (maybe a bit salty) and is used mostly because of the texture and because it's supposed to be very low in calories and very healthy. Japanese people like mixing different tastes and textures like salty/sweet/sour etc. so they generally like sticky or jelly-like things.
what is Konjaku exactly? I am able to ge it but so far the texture and look of it kind of grossed me out so I didn't dare to try it so far. Can you tell me what its made of so that I may be brave enough to try it?
Hi. This looks great! They sell dried lily bulb at the Chinese grocery store, but it looks like you are using a fresh bulb. Would it make a huge difference to use a dried one?
How did I not get the auto-notice :(( Sorry for my lateness commenting.. this is an absolutely amazing recipe! tasty and delicious!!! Have a great New Year!!! (*U*) xxx
@luticia I know what you mean, I like cute food, but It's too much work for me. But it's not like they always cook like this, it's because it's New Year's food. Everything they cook then has a special meaning celebrating the New Year (such as good health, fertility, good harvest, happiness, long life, etc…) so making different shapes and using different colours is not only for the beauty of the dish.
Ha- with konjac - in my language is a alcoholic drink and the way you flip it we do it with dough and fry it and than add sugar over them and we call them lies :)
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I made this with every recommended ingredient including lily bulb and it was simply delicious! My mom used to make this when she was alive and I always felt so grateful to be able to eat her nishime. She never put lily bulb or bamboo shoots so this was very interesting for me to make. In Canada bamboo shoot is quite expensive to buy. I've decided to make all the things she used to make according to your recipes to see how much I can learn. When I was eating this nishime, I could see her standing in the kitchen preparing this for our family.
aww you made me cry... i am so happy to hear that you could make it again ☺️💕
とてもキレイなお煮しめで、びっくりしました。
冷凍野菜の使い方が上手で勉強になりました。
I like when you say "and now it's done!". I find this very cute, anyone else think so? :)
Lol ikr i love how she says it. c:
Whaoo!!!! All of your Osechi-Ryoris look so amazing and decorative!! I would probably just stare in Aw at them and wouldn't know where to start eating! Super pretty!! Thank you for sharing the recipe!
すばらしいです。
お料理も 芸術作品ですね。
食べるのが、もったいない気にすら、なります。
Thank you for the tutorial, ochi! ^__^ This made me happy, when I was a kid my grandma used to attribute to me the step @2:10, good memories!
I'm voting in your mummy video every day! ♥
I love this dish. It has so many vegetables and it's so healthy. Thank you for sharing! Can't wait for your new videos to come!
I am very happy to hear the news that Washoku (Japanese traditional food) is registered on the World Heritage List.
That is something I am trying to share, in the style of Japanese home cooking :)
www.japantoday.com/category/food/view/washoku-seeks-unesco-heritage-status-as-young-spurn-rice
I Love nishime! I had even forgotten about this dish, my mum used to make it ALL the time.
The photos of Osechi-ryori at the end are so colourful and festive. You are amazing Ochikeron-san :-)
Absolutely amazing video. A lot of great tech
Idk how this video hasn't gotten way more views
Thank you for the incredible tips~
Thank you 😊 Glad my video is found by at least those who are looking for the recipe 😅
And I should mention, the Nishime looks so delicious! It can't get any healthier :D Just my type of food. Thank you!
i liked the way u cut n shape the vegetables...so creative!! keep t up ochikeron..
i love japanese food.. they're so healthy!! i love healthy food!! ^^ thanks ochi-san
作ってみます。ありがとうございます😊
どういたしまして💖
happy new year to you, too! one day I'll try to cook some of your recipes, I promise!!!!
i love the way that u r so creative with ur vegetable cutting : ) lovely!!!
Your recipes always look so delicious. A very Happy New Year to you too!
+yam shin you are welcome :D
i love the way you cut the carrots so decoratively!! would you please do a video on japanese decorative cutting, thank you! :)
Pretty as a picture at the end.
Great video! I never imagined a lily bulb is edible. We used to put it into the ground in the garden. Now I'm wondering what it tastes like) And I absolutely love Hungry Lucy!!! Thanks for your video!
japanese vegetable look so cool and like they'd be nicer to eat
Waoh! looks delicious and nutritious ♥ Thank you!
Thanks for this tutorial, Osechi-Ryori looks very festive! I've never heard of konjak before though I've seen the plant. Very interesting to learn about this ingredient :) I also wouldn't worry about choking because the whole dish is nothing babies would like and as an adult... well, it should be common sense that chewing is always a good thing to do ;)
Oh my goshh, I swear I subscribed without even starting the video.. And when i finally watched it I was not disappointed. You are great!! :)))) Keep up the great work.
New year is comming near and i cant wait to try this 😋
me, too XD
You're awesome...you made it so easy to follow...thanks for the video...
Have a happy and healthy new year too! :D
I like the song playing in the background
Thank you I can't wait to try this!! Looks great!
For Japanese people food is art. I don't know, for me I like food look like food not like art. I don't need carrots wich look like flowers. Nevertheless, thanks for the clip. Made much of efforts. Happy New Year.
Beautiful
thanks for the recipe! is great!
well that makes a lot of sense!
thank you for sharing the recipe, it looks delicious...hopefully i can find the Yamasa's Konbu Tsuyu, in my country...
Arigatô gosaimashitá! My mom used to make this but I never learned. Now she's not with us anymore, and I was craving some nishimê! Thanks! ;)
Fantastic presentations! Almost looks too good to eat. "Almost"...
I hope you had/have a wonderful holiday season! And btw, I was able to find La-Yu at a market in the next town over, so I bought some. I'm going to make that scallop roses recipe now, without needing a substitute for it :)
Can you please recommend other uses for the La-Yu? Seems this stuff will be delicious on just about anything, really. It'd be much appreciated.
looks gorgeous!
This looks so good, I just wish they had a mix of Japanese veggies at my local Japanese market :S
i really like how you cut your carrots so cute and pretty. ^ - ^
WOW I love this video. i was looking everywhere for this carrot cut! and now I also know what those round white balls are: taro potato ! thank you
Happy New Year!!!!!!!
I like the music you used for this video. Also your dishes always look so beautiful
thank you :)
btw great editing of the vid. every vid.
Woooow! Another Video! Thanks Ochi-nee san :D
@kon4music it's a kind of vegetable gelatin, and it's vegan. it doesn't really have much taste. but it doesn't melt in your mouth like most gelatins its firm.
SOOOOO GOOD!!!!!
@MrThunder1452 Its jelly like and used for the texture in stuff like oden and sukiyaki. Its made from some plant flour and water kind of like gelatin and is similar to Korean dotorimuk (acorn jelly)
美味しそう!!! Totally going to make a big batch today! :-D
Looks really yummy :)
Can i find this in a Resturant? it looks yummy.
@crtorrespr konnyaku is a traditional Japanese sort of firm jelly made from a special plant (some sort of potato or the root from the plant, I don't know anymore :P). It has almost no taste (maybe a bit salty) and is used mostly because of the texture and because it's supposed to be very low in calories and very healthy. Japanese people like mixing different tastes and textures like salty/sweet/sour etc. so they generally like sticky or jelly-like things.
Great tutorial! Loved the music in the background. You are like the cooking version of Michelle Phan ;-)
sugoi! kirei na! XD thank you for sharing! Happy Holidays! ;3
yum yum!!!
you need more views
what is Konjaku exactly? I am able to ge it but so far the texture and look of it kind of grossed me out so I didn't dare to try it so far. Can you tell me what its made of so that I may be brave enough to try it?
how nice :D
@occultdestroyer - it is a song from Hungry Lucy, called Imagine. She listed it, but it's way down towards the bottom of her notes. JH
Pretty!!
@MrThunder1452 Its japanese health food that is made from a jelly like potato.
Happy New Year, Ochi-san. :)
And i was beginning to think you were going to create a flower with the chicken...
Wow...very elaborate. I don't know where to get some stuff.
=/
good music
+ochikeron Can I use Fresh vegetables instead of the frozen ones?
Of course! I did because I couldn't find frozen lotus root/Taro/bamboo
yeah I suppose. What is it there for?
Is there a way to substitute for sake & mirin?
Where can I buy the flower cutter?
Do you know any online store that I can buy that flower cutter at?
Hi. This looks great! They sell dried lily bulb at the Chinese grocery store, but it looks like you are using a fresh bulb. Would it make a huge difference to use a dried one?
fresh one is better~ if it is not available please skip it :) not a problem
@@ochikeron Thanks! It looks very delicious!
How did I not get the auto-notice :(( Sorry for my lateness commenting.. this is an absolutely amazing recipe! tasty and delicious!!! Have a great New Year!!! (*U*) xxx
@crtorrespr its something made of a plant, it is like firm jelly and does not have much taste on its own
@luticia I know what you mean, I like cute food, but It's too much work for me. But it's not like they always cook like this, it's because it's New Year's food. Everything they cook then has a special meaning celebrating the New Year (such as good health, fertility, good harvest, happiness, long life, etc…) so making different shapes and using different colours is not only for the beauty of the dish.
I have trypophobia. I can't even look at this dish without cringing and urgh I can't look at that. Oh god those Lotus Roots.
Ochikeron, can i use fresh veggie instead?
Yes
I miss having Osechi-Ryori. I no longer live with my parents, so it's a bit difficult for me to make this. xD
@ochikeron i just did and it says the FDA in the usa gave public warnings because people were choking eating the stuff.....
I know. I ate konjac noodles before. I'm just describing the texture, more or less like jello.
I'm curious....What does yurine taste like?
what is that thing on the end of your chop sticks?
What is Konjac exactly? Is it like a dumpling?
Ohh.. first time seeing a yurine.. how does it taste like?
On my boxing diet i eat alot of this and konbu maki
can i ask what konyakku tastes like? it can't buy it in germany .___.
@MrThunder1452 oh never mind. It's a type of Japanese fish cake.
Are you located in Japan or in the States?
that was wonderful but where can I find the lotus roots we don't have that in Houston Texas
Magda Giordano go to any Asian market
What can you do with the leftover liquid?
What does lotus root taste like, I've never had it.
why remove the foam at the top? haven't seen that before
@MrThunder1452 its a plant that had a jelly texture :D google Konjac :D
@angical88 Thanks for explanation. It makes sense.
How does bamboo shoot taste like?
I made this on the game cooking mama lol
Ha- with konjac - in my language is a alcoholic drink and the way you flip it we do it with dough and fry it and than add sugar over them and we call them lies :)
What is konjac?
いつもながら美味しそうですね。お酒ほしくなるけど...飲み過ぎ注意ですねΣ(ノд)
良いお年をお迎えくださいませ。
What is Konjac? ^^
600 Love your videos :D