This is one of my favourite dishes! My friend sells this at our local Japanese market, but due to Covid restrictions, we’ve not been able to hold them. Hopefully that will change soon because I’m craving kinpira now!
Yum looks delicious i am making this soon i need to find burdock root in Singapore perfect for my after office meals love your recipes making me hungry Thanks Ramya
It's a very classic dish in Japan that you will see it in a bento box, in a meal set, and served pretty frequently at home. Here in the US, it's also in the bento box, and sometimes I see it at restaurant as a part of lunch set. Hope you get to try this one day!
@@justonecookbook I cook more at the house but you know what's funny all the restaurants I've gone to for years now I have never seen it or more than likely never noticed it. Tomorrow I'm going to the market anyway see if I can find what I need to make it. Thanks 😊
Gobo (burdock root) can be found in Japanese/Korean/Chinese grocery stores all year round. But I know, it's one of those ingredients that are not everywhere... 🙁 Thank you for watching!
I'm Indian..love Japanese food..of course I'm not in India..so I do have access to all this..but u can sub with any other root veg..or simple carrots beans n bean sprouts..it will still b amazing with some yummy soft rice..if ur in India..plz take care n stay safe..🙏🙏
@@justonecookbook You can find Gobo in india, but not the other ingredients.... well I really never expected to get my comment hearted and replied by you 😆
Hi Yosh! You mean a julienne peeler like this (amzn.to/3bFrmah) right? I have one! The hardest vegetable I used it for is carrot and daikon... I haven't tried gobo yet. As long as it doesn't break.... 😃
The recipe looks amazing as always, and I will keep trying all of the recipes I can. Can I just ask, why Nami doesn't appear on the videos anymore? (Or at least less often)
Hi Guillermo! Thanks for your kind words! :) So... we checked analysis and learned that the majority of people just skip intro/outro (where I appear) although we've spent a lot of time preparing those scenes...😆 So we decided to save our effort and try to produce our videos consistently (weekly). It has been saving a lot of time... and I'm not very good at speaking to the camera and always memorized each sentences. I wish I was more natural!
@@justonecookbook You are too hard on yourself! You always look and sound wonderful. And over time, people become more natural in front of the camera. (Just look at other channels' first videos versus their more recent ones - everyone improves over time!) Again, you're too hard on yourself! You were great, and I, too, loved the intro and outro, though I fully respect your decision, of course. But please don't feel you were ever not good enough - you definitely were!
@@lisahinton9682 Thank you for your kindest and encouraging words. They really meant so much to me! ❤️I'm happy to hear I don't appear awkward on camera. It was a bit discouraging to see the video analytics. But I do know that true JOC fans enjoy the intro/outro (and so as other videos that are not recipe-related like travel, tea time with Nami, etc)... We made decisions of skipping because we were struggling to find time (for intro/outro). We'll figure out a way to connect with JOC fans and community!
@@justonecookbook thank you for your answer, I can understand and respect that :). I must still say that in my experience, those parts of the video gave me a sense that all was a bit more personal and friendly, it wasn't just "a recipe" it's "nami teaching us", but I suppose we have other media such as the blog for that :) greetings and I wish you all all the best.
Wrote an Excellent cookbook, made a helpful website, and still get to make beautiful video for youtube. Can't ask any more than that❤️. . . Except, There's something more(?)
Hello🇯🇵Kimpira is a popular item for Bento lunch box. I love it❤️Also I like fried Gobo to enjoy the teste and the texture of Gobo. Your way of shooting is different from mine it’s very sophisticated and calming. But since I’ve been a fan of you so I miss you on the screen.
Will you make more narrated videos in the future? I understand you probably made this change after reviewing analytics, but perhaps you can make an appearance every now and then? :-) To keep that personal connection.
Hi Mr. J! Thanks so much for your suggestion! Yeah, we're trying to find a way to keep the connection with our audience/fans. We have several fans who missed the Japanese word of the day etc...
Those renkon hashioki are amazing
So good..thanks for sharing..
Thank you for watching!
This is one of my favourite dishes! My friend sells this at our local Japanese market, but due to Covid restrictions, we’ve not been able to hold them. Hopefully that will change soon because I’m craving kinpira now!
Hope our life will get back to normal soon and you get to enjoy kinpira again!! Stay safe and healthy!❤️🤗
Your carbon steel pan looks well seasoned! Wow, I wish my pan looked like yours. Kinpira gobo looks yummy. Thank you for your video.
Lovely. Looking into your nishime next. Yum.
Hope you enjoy the recipe!
@@justonecookbook definitely
Yum looks delicious i am making this soon i need to find burdock root in Singapore perfect for my after office meals love your recipes making me hungry Thanks Ramya
Thank you Ramya!
looking good and easy
You are so talented 🤩
Thank you for watching my video! 🤗
I love kinpira gobo. おいしいそうですね〜
Me too! どうもありがとう！
Can’t wait to try this!!
Looking so yummy madame
all the best sister
Good One! Love it!!!
Interesting I never heard this before. It looks like I'll add this to my try list. Thanks for sharing as always.
It's delicious
@@katinapactol-baez1317 thanks I'll give it a try but she always makes good recipes so I'm not surprised it's delicious.
It's a very classic dish in Japan that you will see it in a bento box, in a meal set, and served pretty frequently at home. Here in the US, it's also in the bento box, and sometimes I see it at restaurant as a part of lunch set. Hope you get to try this one day!
@@justonecookbook I cook more at the house but you know what's funny all the restaurants I've gone to for years now I have never seen it or more than likely never noticed it. Tomorrow I'm going to the market anyway see if I can find what I need to make it. Thanks 😊
Ohhh man, I'm Indian and don't have access to these things, but one day for sure I wanna eat this, yum
Gobo (burdock root) can be found in Japanese/Korean/Chinese grocery stores all year round. But I know, it's one of those ingredients that are not everywhere... 🙁 Thank you for watching!
I'm Indian..love Japanese food..of course I'm not in India..so I do have access to all this..but u can sub with any other root veg..or simple carrots beans n bean sprouts..it will still b amazing with some yummy soft rice..if ur in India..plz take care n stay safe..🙏🙏
@@sg30008 Thanks man, you take care too!
@@justonecookbook You can find Gobo in india, but not the other ingredients.... well I really never expected to get my comment hearted and replied by you 😆
Healthy tast
thanks for the recipe!
Thank you for watching, Darren!❤️
Terrific
Thank you. This is something I've often wanted to try.
Hope you enjoy the recipe!
very nice so so so cute
頂きます. So simple, beautiful and nutritious dish. I think Japanese food is no. 1
It looks perfect!
Would love to be considered kikuichi knife giveaway.
Love receiving your recipes!
Have you tried the kimpira gobo peeler?? Makes things go SO much faster!!
Kw
Hi Yosh! You mean a julienne peeler like this (amzn.to/3bFrmah) right? I have one! The hardest vegetable I used it for is carrot and daikon... I haven't tried gobo yet. As long as it doesn't break.... 😃
I’ve always seen burdock root at the Asian grocer, but I never knew how to prepare it. Seems like now it’s time to try :)
S jay Shankar favourite dish 😁😁
Simply superb...yummm! Thanx 🌹⚘
Thank you!
What does this taste like? I’m thinking about grabbing one from the Asian market. Thanks, this was a great video❤🎉😊
Thank ya for always havin' such informative videos, Nami! An' thank ya for hosting that Kikuichi knife giveaway! :)
The recipe looks amazing as always, and I will keep trying all of the recipes I can. Can I just ask, why Nami doesn't appear on the videos anymore? (Or at least less often)
Hi Guillermo! Thanks for your kind words! :) So... we checked analysis and learned that the majority of people just skip intro/outro (where I appear) although we've spent a lot of time preparing those scenes...😆 So we decided to save our effort and try to produce our videos consistently (weekly). It has been saving a lot of time... and I'm not very good at speaking to the camera and always memorized each sentences. I wish I was more natural!
@@justonecookbook
You are too hard on yourself! You always look and sound wonderful. And over time, people become more natural in front of the camera. (Just look at other channels' first videos versus their more recent ones - everyone improves over time!) Again, you're too hard on yourself! You were great, and I, too, loved the intro and outro, though I fully respect your decision, of course. But please don't feel you were ever not good enough - you definitely were!
@@lisahinton9682 Thank you for your kindest and encouraging words. They really meant so much to me! ❤️I'm happy to hear I don't appear awkward on camera. It was a bit discouraging to see the video analytics. But I do know that true JOC fans enjoy the intro/outro (and so as other videos that are not recipe-related like travel, tea time with Nami, etc)... We made decisions of skipping because we were struggling to find time (for intro/outro). We'll figure out a way to connect with JOC fans and community!
@@justonecookbook thank you for your answer, I can understand and respect that :). I must still say that in my experience, those parts of the video gave me a sense that all was a bit more personal and friendly, it wasn't just "a recipe" it's "nami teaching us", but I suppose we have other media such as the blog for that :) greetings and I wish you all all the best.
Hey throughly enjoyed video, broke it down and on point. Looks so tasty
Wrote an Excellent cookbook, made a helpful website, and still get to make beautiful video for youtube. Can't ask any more than that❤️.
.
.
Except, There's something more(?)
Thank you! We are now offering an ad-free membership now. But that's about it. 🤗
Looks beautiful and delicious!
I am lazy and just buy the frozen gobo and carrot mix.😂
That is okay! You're still making homemade kinpira!
Si Dieu le veut, que Dieu vous bénisse, Chef
Vous êtes merveilleuxWonderful and very nice❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤
Looks nice! Got to find some burdock around me.
How did you get your carbon steel this well seasoned?! Mine are nowhere near that.
Hello🇯🇵Kimpira is a popular item for Bento lunch box. I love it❤️Also I like fried Gobo to enjoy the teste and the texture of Gobo.
Your way of shooting is different from mine it’s very sophisticated and calming.
But since I’ve been a fan of you so I miss you on the screen.
Aw thank you so much for your kind words. 🤗❤️ I have to figure out a way to appear in the video. 😃
Thank you. Excellent video! Very easy to follow.
Do you have any videos about the different types of soy sauce? I'm always confused about what kind to buy.
Hope this page is helpful! www.justonecookbook.com/soy-sauce/
@@justonecookbook Thank you so much!
At first I thought what is sake? Then I realized it was sa-ke
Will you make more narrated videos in the future? I understand you probably made this change after reviewing analytics, but perhaps you can make an appearance every now and then? :-) To keep that personal connection.
Hi Mr. J! Thanks so much for your suggestion! Yeah, we're trying to find a way to keep the connection with our audience/fans. We have several fans who missed the Japanese word of the day etc...
Who is her after s jaishankar statement on favourite japanese food 😂❤
👋👋👋👋👋❤️
This good but why Japanses like to be putting sugar in their dishes😞
No more japanese word of the day 🙁🙁 ?
I know, I'm a bit sad many (the majority of) people didn't watch the section.... 😆 I thought it's fun... 😅
Oh 😔 too bad , i really liked it