Thanks, Chef Kim! I learned a new ingredient (Bottarga). He said if you can't source it (and I'm also wondering is price Haha) you could shave egg yolk. Does it taste and feel similar to that or is it just because it has a similar look? Also, I love the restaurant name! Not many people know what Nudibranch are, so I did a double take. I'm not sure what inspired it, but it's very cool in my book! Haha So cute!
Bottarga is the pressed and salted roe of many kinds of fish…tipically tuna…flavor wise, it has nothing to do with egg yolk…bottarga is very salty and strong, on the umami flavor profile…I ate it on muscle spaghetti or on fish tartares (very common here in italy) many times but sometimes it can be too strong for my taste (depends on the type of fish)
@@88Eleo I believe he's talking about cured egg yolk as a substitution which should have some of the saltiness, umami & a similar texture. parmesan would probably be a reasonable next alternative if you can't be bothered to cure egg yolks (not difficult but requires planning ahead).
Pleasee stop asking your asian guests to talk about the msg controversy. It would only make sense if they were using raw msg powder, not bouillon or mushrooms.
They probably didn’t ask that. As a chef that is adding that ingredient or anything that may seem “controversial, viewers are going to assume why they’re adding it and so they’d like to clear the notion whether it’s necessary or not but who knows maybe you’re right :)
@@AnythingAmazingAlex I dont think anyone would question mushrooms or chicken powder like the last video. & at some point the onus has to be on the viewer/ person trying the recipe to do some research on things that are unfamiliar. That’s part of the fun in trying new cuisines. But you could also be right!lol
@@amanic9986 I don't think we're there yet. At least where I live there are lots of foods with "no msg" labelling as if that's somehow a good thing, I'm guessing a lot of people still think it's bad. The more people that call it out, the sooner we'll move past it
I think he said, "konbu.. we like to call in the biz, msg" He brought it up himself, and had to clarify, since he knows from experience that many people still consider it controversial. You might enjoy looking things up, but the majority of people are not interested in researching the science behind their food ingredients. Most if not virtually everyone has heard it is or can be bad for you. Most want a simple reassurance and enough explanation to know the presenter knows what they're talking about
Soba (buckwheat noodles) with a cold dipping sauce is so refreshing.
His natural eyes are striking.
Thanks, Chef Kim! I learned a new ingredient (Bottarga).
He said if you can't source it (and I'm also wondering is price Haha) you could shave egg yolk. Does it taste and feel similar to that or is it just because it has a similar look?
Also, I love the restaurant name! Not many people know what Nudibranch are, so I did a double take. I'm not sure what inspired it, but it's very cool in my book! Haha So cute!
Bottarga is the pressed and salted roe of many kinds of fish…tipically tuna…flavor wise, it has nothing to do with egg yolk…bottarga is very salty and strong, on the umami flavor profile…I ate it on muscle spaghetti or on fish tartares (very common here in italy) many times but sometimes it can be too strong for my taste (depends on the type of fish)
@@88Eleo Very interesting. Thanks for that!
@@88Eleo I believe he's talking about cured egg yolk as a substitution which should have some of the saltiness, umami & a similar texture. parmesan would probably be a reasonable next alternative if you can't be bothered to cure egg yolks (not difficult but requires planning ahead).
I would say “Yes, chef” to anything Chef Kim asks of me.
alr freako
The soba noodles are served cold from what I see. Is it possible to serve them warm without the noodles being sticky?
Yes I just did it tonight!
It looks amazing, but the sound is very distracting. It is very hollow like the shotgun mic wasn't working well.
Other than suggesting that a home cook buy and shave their own bottarga, great video.
Korean making Japanese food.
Pleasee stop asking your asian guests to talk about the msg controversy. It would only make sense if they were using raw msg powder, not bouillon or mushrooms.
They probably didn’t ask that. As a chef that is adding that ingredient or anything that may seem “controversial, viewers are going to assume why they’re adding it and so they’d like to clear the notion whether it’s necessary or not but who knows maybe you’re right :)
@@AnythingAmazingAlex I dont think anyone would question mushrooms or chicken powder like the last video. & at some point the onus has to be on the viewer/ person trying the recipe to do some research on things that are unfamiliar. That’s part of the fun in trying new cuisines. But you could also be right!lol
@@amanic9986 I don't think we're there yet. At least where I live there are lots of foods with "no msg" labelling as if that's somehow a good thing, I'm guessing a lot of people still think it's bad. The more people that call it out, the sooner we'll move past it
I think he said, "konbu.. we like to call in the biz, msg"
He brought it up himself, and had to clarify, since he knows from experience that many people still consider it controversial.
You might enjoy looking things up, but the majority of people are not interested in researching the science behind their food ingredients. Most if not virtually everyone has heard it is or can be bad for you. Most want a simple reassurance and enough explanation to know the presenter knows what they're talking about
Vibes