I have enjoyed watching your videos and learning more about Japanese home cooking (and also Japanese culture) during 2024, and I look forward to many more videos in 2025. I wish you, your wife, and all the people you care about, a very Happy New Year. Do you have a special tradition on New Years day ? I have seen somewhere, that many people like to go and pray at a shinto shrine on New Years day. Does this bring good luck for the new year ?
I find it interesting Sho, to see how different people cook, depending on where they live, and what they like. For example: Switzerland is a landlocked country, and oysters are very expensive here. I never buy oysters in Switzerland, and to "waste them" in a spagetti dish like you did, would be horrible for me, here in Switzerland. In Japan, in season, oysters are quite common, and so it makes sense to use them in the dish like you did. In terms of taste: I love spagetti, and I either make it with a tomato sauce (which can be enriched with very smally cut veggies, lentils, mushroom, tuna, capers, chili and olives), or just with some pesto, or just with a "heavy sauce" like in your recipe. With mushrooms, or spinach, or broccoli. And instead of cream (which I never use in cooking), I will make it very rich with a lot of grated parmesan cheese.
I have enjoyed watching your videos and learning more about Japanese home cooking (and also Japanese culture) during 2024, and I look forward to many more videos in 2025. I wish you, your wife, and all the people you care about, a very Happy New Year.
Do you have a special tradition on New Years day ? I have seen somewhere, that many people like to go and pray at a shinto shrine on New Years day. Does this bring good luck for the new year ?
I find it interesting Sho, to see how different people cook, depending on where they live, and what they like. For example: Switzerland is a landlocked country, and oysters are very expensive here. I never buy oysters in Switzerland, and to "waste them" in a spagetti dish like you did, would be horrible for me, here in Switzerland. In Japan, in season, oysters are quite common, and so it makes sense to use them in the dish like you did.
In terms of taste: I love spagetti, and I either make it with a tomato sauce (which can be enriched with very smally cut veggies, lentils, mushroom, tuna, capers, chili and olives), or just with some pesto, or just with a "heavy sauce" like in your recipe. With mushrooms, or spinach, or broccoli. And instead of cream (which I never use in cooking), I will make it very rich with a lot of grated parmesan cheese.
The tomato and cauliflower dish looked so good. I hope that you do continue into the new year!
It is interesting to see how different tastes are. For me, this dish sounds really bad.
Happy new year from Switzerland to whereever you are.
Would like the recipe for the side dish looks like okara
Sooooo creamy , have a nice new year