If you watch till the end, you will see me showing up on the screen with terrible English ( not voice over!)😂 In the future video, I'll try to show up more with real me to feel close to you guys! I have ZERO confidence on the camera, but hope you guys will be ok with it! haha The recipe itself is a legit! I really want you guys to try it! Thank you very much for watching! For more vegan & vegetarian recipes, please watch this playlist! ruclips.net/video/dDsh4NxadS0/видео.html
I try to say with my terrybile japanese.... anata no eigo wa subarashi desu... mecha mecha daijobu (gomene i stay long time Kansai🤣...Dowtown Osaka)... thank you for re organize the Videos. Very Kind of you. I wonder which receipe i will try next. Your english is great. Ganbatte😇
@@TenReiChiKi arigato----!!!! So sweet of you!! It's nice to know that we went through the same process of acquiring another languages !! I can see you were living in kansai! haha
@@MiwasJapaneseCooking miwa sun🌞 i came many time to Japan. I research history of Reiki and i love Japan. Boku no nihongo wa skoshi desu demo yukuri benkyo o shimasu. This Weekend plan for me is your vegan Okonomiyaki . My warm regards from germany 😇 Gomene...olaf desu
Your English at the end is really good, I wish my Japanese was half as good as your English! And I don't have experience with cameras but when I started teaching at the university I had very little confidence and was very embarrassed, and I can absolutely promise you that your confidence will build over time. I'm sure that if you keep it up, in a few videos from now talking to the camera would be as natural to you as talking to a person. Thank you for another great video.
ohhh thank you very much for the encouragement!! Everyone go through the same path as I'm going. repetition makes everything perfect! I will trust that! How wonderful to teach at the university! I respect you so much!
The way you eat breakfast in Japan is so healthy. It will hold a person until lunchtime. We are used to eating sweet foods and then we’re hungry an hour and a half later.
Miwa San! This is the perfect Japanese breakfast! I have to work tomorrow so I am going to make your miso soup recipe on Friday. I make a lot of miso soup because my daughters and husband loves it. Their favorite is when I put potato, wakame, and fried tofu! Thank you again for your wonderful, healthy recipes! Also, your English is so good!
Mika-san, thank you!!! this is the classics which makes me feel good cooking and eating it! I barely put potato into my miso soup! I need to try that!! As always, stay healthy and ganbatte!
I LOVE the vids you are so happy and relaxed in explaining all the cooking. I am binge watching the vids with a notebook to learn from you. Please explain how to use smoked tofu best , thanks (if it is not already somewhere 😉💞 Love from Europe
Beautiful video ❤️ so inspirational, I’ve been incorporating your meals into my fiancée and my meal preps for work! ☺️ thank you for the relaxing videos
Hi Miwa, thank you! I love the vegan Japanese breakfasts. The other week you asked if there was anything we would like to suggest for a future video and I finally thought of something 😂 I would be interested in seeing different ways of using daikon radish. When I buy one I run out of ideas for using it all. We are in the colder weather here now so I want to use it more in soups and stews. Thanks 🥰
Hi Deb!!! Thank you very much for your request!! I didn't know daikon radish is available outside of Japan!! I love daikon radish and I do enjoy with different ways! pickle, into soups, grate them and eat with some grilled fish. great inspiration on the future topic!! Thank you!!
I am so excited to find someone else who eats veggies for breakfast!! My husband thinks I'm crazy for eating steamed veggies for breakfast 😂 It's like the anti-breakfast in America. But American breakfast is either pure sugary carbs (breakfast cereal) or heavy greasy carbs and protein. It's awful! Veggies are just so good in the morning! This soup and rice looks so good, I am going to try making it soon ^-^
I have arrived! Several hours late because I didn't get a notification. I have dried shitake mushrooms and I must say they don't have much flavour once soaked which is a shame. Have you tried dried porcini mushrooms? They are so good, so much flavour. I use the water they soak in to make the mixed rice instead of plain water, and just add in the bonito dashi as kelp isn't that common here. Plus I'm not a big fan of seaweed taste. I never have time in the mornings to cook anything (hence living on porridge daily), but maybe at the weekend I'll try a breakfast of miso soup and rice.
Thank you for sharing!! I tried porcini once and yes, it had a massive flavor! for dried shiitake mushroom, I found the thicker it gets, more flavor they have! but more expensive😅I should try making soup with porcini sometime!!
Hey Miwa... It was good to see you first time speaking to us... It's nice to interact this way... I think you should continue doing this... Don't worry abt your English... It was perfect and good... After all it's another language so don't stop appearing on your vlogs... And as always loved your recipes and smile... Bye bye Matane
Thank you very much for your warm encouragement!! yes, I will try to show up once in a while to say hello!! haha I see news about current situation in India. I'm very worried about you.. stay healthy and safe....
@@MiwasJapaneseCooking thank you so much Miwa... That was so sweet of you to share those kind words... Means a lot... You are a true friend of mine... J
Good Morning Miwa-san....wonderful video!! I often cook rice in my rice cooker with chicken broth and add peas and sometimes I add some canned salmon with the juices. I hope that doesn’t sound weird but my parents used to make this sometimes for a change. Everything cooks together beautifully. Your English is soooo good!! Much better than my Japanese lol. Take care 😊🇨🇦
that combination sounds soooo good! I can tell it should be packed with flavor!!! My kids would love that, so might making one for dinner tonight! thank you very much for your kind word Janet-san!
Miwa thank you for another recepe! One question - do you use the kombu again that you soak for the miso soup? I usualy boil the kombu with the veggies for the veg broth to enrich the broth. Love these clay pots!
that's a great idea to reuse kombu! I personally make a sweet soysauce pickle which you often see as a filling of rice ball. I'm actually going to share how to reuse leftover kombu soon! So I hope you will get some idea from it!
Hello again Miwa-san! have been making this soup so many times now! and I learned it properly from your channel! A small question: do you use the water the kombu was soaked in for the soup (I see you soak it in the shitake water, but was it soaked separately beforehand)?
minimum soaking time requires differently for dried shiitake mushroom, and kombu. kombu usually takes minimum 30mins. dried shiitake mushroom usually takes at least over night. that's why I soak them in different bowls to make it clear in the video. but in real life, I just both soak in the same bowl over night with plenty of water to submerge^^hehe
Thanks for the updated video. I actually like your English. I have a question about the seaweed. I just ordered kombu. It came with a warning that it contains high doses of iodine. There for should only be eaten in very little amounts. But in every Japanese recipe like yours people are using quite a lot. I’m just wondering are there any warning labels in Japan or is it considered a healthy food? Thanks for another great recipe.
I checked two packages of kombu but it doesn't say anything..... We go through lots of seaweed ( especially older generations), but not much problem so far. BUT everything should be taken in moderation, so I always make sure to keep it in mind! Thank you very much for your comment Stephan!
I always have dried shiitake in my pantry. very easy to make yourself in winter with some you haven't ued yet (and cheaper then buying already dried ones, at least here). I want to try drying other mushrooms as well (only nameko will not work I've read) and try that in making broth. I'm really curious to see if that changes the flavour much. Do you use the kombu after making broth? It's good form making things like tsukudani (great in onigiri). I love your dishes you put the seasoning for the takikomi gohan on. I'm addicted to buying Japanese dishes and cookware (my husband says I have too many hahaha) I still want to have some more claypots (I have one) but we'll be changing to electric stove soon (gas is becauming to expensive here) so then I cannot use a claypot anymore. And I would love to have one of those traditional ricecooking pots with the heavy wooden lid. Usually I use a rice cooker since it is so convenient (I'm all for convenience nowadays). Takikomi gohan is so easy and versatile so I make it regular.... Most youtube makes say like subscribe and hit that bell button :)
yes I do use kombu after making broth! I blitz up with miso and make a instant paste . it sounds wired . haha I'll make a video about that in the future! haha OMG!! you probably have more than I do!! I kind want to have another clay pot too !haha
for fried tofu, just leave it all together or if you want, fried onion will be a great sub for this to enrich the taste. for mushroom, oyster mushroom and shimeji mushroom will be great! but if you have any dried one available, please use that one!
@@MiwasJapaneseCooking You're very welcome, lovely lady! I look forward to trying heaps of your recipes! I have natto in my Yogurtia yoghurt maker as we speak! xxoo
@@MiwasJapaneseCooking Hello lovely! Well... the natto's just ok. I had a power outage yesterday, so it interrupted the fermenting process! I ended up fermenting for a bit too long, so it's got a bit too much of an ammonia smell and taste. Not to worry, I can still eat it... with lots of mustard and shoyu!! I bought a lovely Tamica Yoghurtia yoghurt maker to make it in, it makes it sooo much easier! xxoo
Hey Miwa-san! thank you very much for your recipes, I learn a lot from you and me and my family have enjoyed them a lot! For the rice bowl, how much rice and water? and what is the difference between rice wine and mirin? Love your videos ❤️ !
thank you very much for your kind word!! it motivated me a lot!!! for the rice, I do 1 cup of rice/ 1 1/4 cup of water. but this is upto your preference. when I make rice for kids, I add a little more water since they prefer relatively mushy side of texture. I hope you will try a couple time with different ratio to find out the best ratio for your frailly! rice wine is SAKE. Mirin is sweetened rice wine. it contains alcohol but also sweet just like you would taste in teriyaki sauce!
@@MiwasJapaneseCooking Thanks a lot! I prepared the rice bowl only with mirin (and brown rice :)) and it turned out great, next time I'll add the Sake!!!
Hi Miwa-san. Do you always discard the soaked Kombu after its use or are there recipes to use this up in some other way? I always feel guilty for discarding it. I have tried Wakame seaweed more lately after watching some of your videos and absolutely love it. There must be some nutrient in the Wakame that my body needs, because I always feel like I am craving more of it. I also purchased a seaweed and sesame rice topping, which has been a great way for me to improve my rice dishes more. Apart from Nori, Wakame and Kombu, are there other popular Seaweed/Kelp dishes in Japan? My local Sushi store sells a seaweed side dish, which I absolutely love. They also put it into Maki sushi rolls. But it doesn't seem to be the same as Nori, Wakame, or Kombu because it is long, thin, bright green, chewy strands. I am not sure what type it is, but I would love to get some of it so I can make at home. In the side dish they put some soy and I think some sesame oil on it and top with sesame seeds. It is totemo oishii desu!!
we do have many variety of seaweed!! besides 3 kinds you mentioned, もずくmozuku, めかぶmekabu, ひじきhijiki, あおさaosa are the one I regularly buy at the store! I don't know the English name of it! sorry!!! I don't toss the kombu away! I make simmered dish out of it. I'm planning to make a video about it since I assume many people don't want to waste them!
I would love a recipe for the kombu. I was wondering the same thing. Also, how do you know how much to use? I am generally making single portions for myself - how much would you use then? I often use the kombu powder in little packets and only use half a packet - is that too little?
If you watch till the end, you will see me showing up on the screen with terrible English ( not voice over!)😂 In the future video, I'll try to show up more with real me to feel close to you guys! I have ZERO confidence on the camera, but hope you guys will be ok with it! haha
The recipe itself is a legit! I really want you guys to try it! Thank you very much for watching!
For more vegan & vegetarian recipes, please watch this playlist! ruclips.net/video/dDsh4NxadS0/видео.html
Don't worry abput your English :)
I try to say with my terrybile japanese.... anata no eigo wa subarashi desu... mecha mecha daijobu (gomene i stay long time Kansai🤣...Dowtown Osaka)... thank you for re organize the Videos. Very Kind of you. I wonder which receipe i will try next. Your english is great. Ganbatte😇
@@TenReiChiKi arigato----!!!! So sweet of you!! It's nice to know that we went through the same process of acquiring another languages !! I can see you were living in kansai! haha
@@MiwasJapaneseCooking miwa sun🌞 i came many time to Japan. I research history of Reiki and i love Japan. Boku no nihongo wa skoshi desu demo yukuri benkyo o shimasu. This Weekend plan for me is your vegan Okonomiyaki . My warm regards from germany 😇
Gomene...olaf desu
Your English is wonderful. Here in America, most people don’t even know a second language.
Your English at the end is really good, I wish my Japanese was half as good as your English! And I don't have experience with cameras but when I started teaching at the university I had very little confidence and was very embarrassed, and I can absolutely promise you that your confidence will build over time. I'm sure that if you keep it up, in a few videos from now talking to the camera would be as natural to you as talking to a person. Thank you for another great video.
ohhh thank you very much for the encouragement!! Everyone go through the same path as I'm going. repetition makes everything perfect! I will trust that!
How wonderful to teach at the university! I respect you so much!
Hey Miwa its now a year I have been eating Japanese breakfast the recipes I belive is only ur recipes thank u for making these video
awww 😭are you going to make me in tear??so sweet😭💓💓Thank you very much!!
The way you eat breakfast in Japan is so healthy. It will hold a person until lunchtime. We are used to eating sweet foods and then we’re hungry an hour and a half later.
Miwa San! This is the perfect Japanese breakfast! I have to work tomorrow so I am going to make your miso soup recipe on Friday. I make a lot of miso soup because my daughters and husband loves it. Their favorite is when I put potato, wakame, and fried tofu!
Thank you again for your wonderful, healthy recipes! Also, your English is so good!
Mika-san, thank you!!! this is the classics which makes me feel good cooking and eating it! I barely put potato into my miso soup! I need to try that!! As always, stay healthy and ganbatte!
The background music and your nice voice are so relaxing ! You re english is really good actually ! i love japanese food !
Thank you very much for your kind word Ares! so glad to hear this!
@@MiwasJapaneseCooking Have an excellent day Miwa !
I LOVE the vids you are so happy and relaxed in explaining all the cooking. I am binge watching the vids with a notebook to learn from you. Please explain how to use smoked tofu best , thanks (if it is not already somewhere 😉💞 Love from Europe
Beautiful video ❤️ so inspirational, I’ve been incorporating your meals into my fiancée and my meal preps for work! ☺️ thank you for the relaxing videos
Thank you very much Christina! so happy to hear!! you made my work something meaningful🙏✨✨your fiancee is a lucky one to have you beside💓
I love your recipes! Keep making videos for us!!!
You’ve made our meals so much fun, love your narrative (and humour)🌷
awww thank you!!!! so sweet of you!
Hi Miwa, thank you! I love the vegan Japanese breakfasts. The other week you asked if there was anything we would like to suggest for a future video and I finally thought of something 😂 I would be interested in seeing different ways of using daikon radish. When I buy one I run out of ideas for using it all. We are in the colder weather here now so I want to use it more in soups and stews. Thanks 🥰
Hi Deb!!! Thank you very much for your request!! I didn't know daikon radish is available outside of Japan!! I love daikon radish and I do enjoy with different ways! pickle, into soups, grate them and eat with some grilled fish. great inspiration on the future topic!! Thank you!!
Miss, you've done it again! I'm drooling and so excited to try this!!
Thank you Max as always🙌✨✨
All looks amazing!
Thank you for sharing your recipes. You're so kind and sweet.
Thank you very much for your kind word Melody!!!
love your recipes ive been enjoying watching them
This is lovely and l will be able to make these recipes easily!! Thank you!!
I am so excited to find someone else who eats veggies for breakfast!! My husband thinks I'm crazy for eating steamed veggies for breakfast 😂 It's like the anti-breakfast in America. But American breakfast is either pure sugary carbs (breakfast cereal) or heavy greasy carbs and protein. It's awful! Veggies are just so good in the morning! This soup and rice looks so good, I am going to try making it soon ^-^
thank you very much for your kind word! !
You sound perfect and the breakfast looks amazing! Thanks for your beautiful videos!
so sweet of you Michelle!!! Thank you very much!!!! It means a lot!🙏
Japanese food so healthy and delicious. Thank you for sharing your recipes.😋
Thank you Nicoletta!! I hope you will enjoy it sometime!!
I have arrived! Several hours late because I didn't get a notification. I have dried shitake mushrooms and I must say they don't have much flavour once soaked which is a shame. Have you tried dried porcini mushrooms? They are so good, so much flavour. I use the water they soak in to make the mixed rice instead of plain water, and just add in the bonito dashi as kelp isn't that common here. Plus I'm not a big fan of seaweed taste. I never have time in the mornings to cook anything (hence living on porridge daily), but maybe at the weekend I'll try a breakfast of miso soup and rice.
Thank you for sharing!! I tried porcini once and yes, it had a massive flavor! for dried shiitake mushroom, I found the thicker it gets, more flavor they have! but more expensive😅I should try making soup with porcini sometime!!
I love your VDO.Thank you for sharing.
Thanks for showing this recipe!
Thank you very much for your comment E H!!
Hey Miwa... It was good to see you first time speaking to us... It's nice to interact this way... I think you should continue doing this... Don't worry abt your English... It was perfect and good... After all it's another language so don't stop appearing on your vlogs... And as always loved your recipes and smile... Bye bye Matane
Thank you very much for your warm encouragement!! yes, I will try to show up once in a while to say hello!! haha
I see news about current situation in India. I'm very worried about you.. stay healthy and safe....
@@MiwasJapaneseCooking thank you so much Miwa... That was so sweet of you to share those kind words... Means a lot... You are a true friend of mine... J
That looks delicious! Thanks for the recipe!
Thank you very much for your kind word!!!
This looks soooooo delicious!!!
Good Morning Miwa-san....wonderful video!! I often cook rice in my rice cooker with chicken broth and add peas and sometimes I add some canned salmon with the juices. I hope that doesn’t sound weird but my parents used to make this sometimes for a change. Everything cooks together beautifully. Your English is soooo good!! Much better than my Japanese lol. Take care 😊🇨🇦
that combination sounds soooo good! I can tell it should be packed with flavor!!! My kids would love that, so might making one for dinner tonight!
thank you very much for your kind word Janet-san!
Perfect video like always, Miwa!
awww thank you Janaina!!! So sweet of you!
I like your miso soup recipe!
Miwa thank you for another recepe! One question - do you use the kombu again that you soak for the miso soup? I usualy boil the kombu with the veggies for the veg broth to enrich the broth.
Love these clay pots!
that's a great idea to reuse kombu! I personally make a sweet soysauce pickle which you often see as a filling of rice ball. I'm actually going to share how to reuse leftover kombu soon! So I hope you will get some idea from it!
Hello again Miwa-san! have been making this soup so many times now! and I learned it properly from your channel! A small question: do you use the water the kombu was soaked in for the soup (I see you soak it in the shitake water, but was it soaked separately beforehand)?
minimum soaking time requires differently for dried shiitake mushroom, and kombu. kombu usually takes minimum 30mins. dried shiitake mushroom usually takes at least over night. that's why I soak them in different bowls to make it clear in the video. but in real life, I just both soak in the same bowl over night with plenty of water to submerge^^hehe
@@MiwasJapaneseCooking thanks :)
Thanks for the updated video. I actually like your English. I have a question about the seaweed. I just ordered kombu. It came with a warning that it contains high doses of iodine. There for should only be eaten in very little amounts. But in every Japanese recipe like yours people are using quite a lot. I’m just wondering are there any warning labels in Japan or is it considered a healthy food? Thanks for another great recipe.
I checked two packages of kombu but it doesn't say anything..... We go through lots of seaweed ( especially older generations), but not much problem so far. BUT everything should be taken in moderation, so I always make sure to keep it in mind! Thank you very much for your comment Stephan!
I always have dried shiitake in my pantry. very easy to make yourself in winter with some you haven't ued yet (and cheaper then buying already dried ones, at least here). I want to try drying other mushrooms as well (only nameko will not work I've read) and try that in making broth. I'm really curious to see if that changes the flavour much. Do you use the kombu after making broth? It's good form making things like tsukudani (great in onigiri).
I love your dishes you put the seasoning for the takikomi gohan on. I'm addicted to buying Japanese dishes and cookware (my husband says I have too many hahaha) I still want to have some more claypots (I have one) but we'll be changing to electric stove soon (gas is becauming to expensive here) so then I cannot use a claypot anymore. And I would love to have one of those traditional ricecooking pots with the heavy wooden lid. Usually I use a rice cooker since it is so convenient (I'm all for convenience nowadays). Takikomi gohan is so easy and versatile so I make it regular....
Most youtube makes say like subscribe and hit that bell button :)
yes I do use kombu after making broth! I blitz up with miso and make a instant paste . it sounds wired . haha I'll make a video about that in the future! haha
OMG!! you probably have more than I do!! I kind want to have another clay pot too !haha
Hope for some faster for work days. This is already very time consuming with rehydrating mushrooms, then soaking kombu for 30”.
If I don’t have shitake what other mushroom I can used??? If I don’t have fried tofu can I use fresh
for fried tofu, just leave it all together or if you want, fried onion will be a great sub for this to enrich the taste.
for mushroom, oyster mushroom and shimeji mushroom will be great! but if you have any dried one available, please use that one!
it look so good. i always get hungry, watching your videos :'D
haha! Thank you Tinka! I wish I could deliver you through screen!
I'm an Indian but very much like your foods thank you
I love your videos, Miwa! You're so lovely and happy! xxoo
Thank you very much Tammy!!!! Huge encouragement to receive your word here!!
@@MiwasJapaneseCooking You're very welcome, lovely lady! I look forward to trying heaps of your recipes! I have natto in my Yogurtia yoghurt maker as we speak! xxoo
@@tammymcleod4504 I really wanna taste your homemade natto !! I never made natto by myself!! you are so good!
@@MiwasJapaneseCooking Hello lovely! Well... the natto's just ok. I had a power outage yesterday, so it interrupted the fermenting process! I ended up fermenting for a bit too long, so it's got a bit too much of an ammonia smell and taste. Not to worry, I can still eat it... with lots of mustard and shoyu!! I bought a lovely Tamica Yoghurtia yoghurt maker to make it in, it makes it sooo much easier! xxoo
Hey Miwa-san! thank you very much for your recipes, I learn a lot from you and me and my family have enjoyed them a lot!
For the rice bowl, how much rice and water? and what is the difference between rice wine and mirin? Love your videos ❤️ !
thank you very much for your kind word!! it motivated me a lot!!!
for the rice, I do 1 cup of rice/ 1 1/4 cup of water. but this is upto your preference. when I make rice for kids, I add a little more water since they prefer relatively mushy side of texture. I hope you will try a couple time with different ratio to find out the best ratio for your frailly!
rice wine is SAKE. Mirin is sweetened rice wine. it contains alcohol but also sweet just like you would taste in teriyaki sauce!
@@MiwasJapaneseCooking Thanks a lot! I prepared the rice bowl only with mirin (and brown rice :)) and it turned out great, next time I'll add the Sake!!!
Adorei a criatividade, é tudo tão saudável e delicioso
看起來非常好吃素食料理。
Miwa san, can you share your kombu furikake please?
Hi ! Thank you very much for your request!! I'll make one soon!
i like the mushrooms🍄 i have more healthier choice of meals. thank u
Hi Miwa-san.
Do you always discard the soaked Kombu after its use or are there recipes to use this up in some other way? I always feel guilty for discarding it.
I have tried Wakame seaweed more lately after watching some of your videos and absolutely love it. There must be some nutrient in the Wakame that my body needs, because I always feel like I am craving more of it.
I also purchased a seaweed and sesame rice topping, which has been a great way for me to improve my rice dishes more.
Apart from Nori, Wakame and Kombu, are there other popular Seaweed/Kelp dishes in Japan?
My local Sushi store sells a seaweed side dish, which I absolutely love. They also put it into Maki sushi rolls. But it doesn't seem to be the same as Nori, Wakame, or Kombu because it is long, thin, bright green, chewy strands. I am not sure what type it is, but I would love to get some of it so I can make at home. In the side dish they put some soy and I think some sesame oil on it and top with sesame seeds. It is totemo oishii desu!!
we do have many variety of seaweed!! besides 3 kinds you mentioned, もずくmozuku, めかぶmekabu, ひじきhijiki, あおさaosa are the one I regularly buy at the store! I don't know the English name of it! sorry!!!
I don't toss the kombu away! I make simmered dish out of it. I'm planning to make a video about it since I assume many people don't want to waste them!
I would love a recipe for the kombu. I was wondering the same thing. Also, how do you know how much to use? I am generally making single portions for myself - how much would you use then? I often use the kombu powder in little packets and only use half a packet - is that too little?