It was satisfying to see you cooking the traditional meal. This is what I was used to eating with my Mother when she cooked for us. I grew up eating rice with vegetables, miso soup, tofu and fish of all types, along with umeboshi, which I understand that today the younger Japanese don't like as much. Thank you for sharing.
It's great that you keep these traditional dishes alive. It's true that modern eating has changed so much, and probably it will never go back to the old days cooking entirely, but by incorporation it in your cooking, children get familiar with them and hopefully continue making them later on. For that reason i sometimes make a traditional dutch dish so my daughter konow what it is and she loves it.
I love traditional Japanese cooking - I'm often scouring the internet for good side dishes that take inspiration from that style of cooking, and I love making them myself! They are usually really simple, yes, but also really really good, it feels like magic
ありがとうございました! I’ve been watching you for years now and now I find myself craving more traditional Japanese cuisine. You’ve opened up a new world to me and my family. I also find that I feel better when I eat more traditional foods, how about you?
It seems as the World is becoming smaller and more information is shared around the globe due to the internet, fusion cooking is becoming more popular. As an American, I enjoy using different cuisines in my home cooking. I really enjoy Thai, Cuban, Peruvian, and Mexican flavors and find myself using many flavors from around the world to make my own home cooked meals. Today, I find myself falling in love with the Japanese cuisine. I gravitate towards the traditional Japanese to build up my base of knowledge. I have a donabe, Dashi powder packets, a local Japanese market, and your channel to guide me on my journey. Thank you, teacher Miwa.
I just learned that Miwa and I are the same age!! Her videos on traditional Japanese cooking are what I base my clean-eating journey on (with personal tweaks of course) - specifically the ichijusansai approach to meals. I love the variety you get by adhering to these basic simple rules!
You mentioned in a later video that you'd love if your children in the future would cook recipes with memories attached to them, and I really think that all of their memories will be filled with the happy ones of you laughing when you cook. The best kind of memories have laughing and happy parents and children.
This is super interesting, thank you for sharing... I have to say though, that these modern Western influences, are also rather new in the Western world.. By that I mean that here in Europe, my great-grandparents weren't eating the foods that are being eaten now since the past few decades?.. I wish I could go back in time and ask people here in the 1800's what their daily diet was like, how they prepped their foods etc...
thank you for sharing you and your grandmother’s cooking! i want to eat eat more dishes with fish/vegetables instead of meat and traditional japanese food looks very delicious ☺️
I, too, prefer traditional style of cooking. When i feel like eating Japanese food, i cook it myself. Whenever i travel to Japan, i always prefer kaiseki meals. Occasionally i also treat myself to new & popular Japanese snacks.
I would like to know what is the proper order in traditional Japanese cuisine to eat the dishes? In the US, if we had soup, rice, fish and spinach, the soup would be served first, by itself. The rice, fish and spinach would be served only after the soup was finished and they would be eaten all on the same plate. How would this meal be typically eaten in a traditional Japanese way? I think food from other cuisines is tastiest when you first try it the way it is traditionally eaten, before you serve it your own way. Thank you!
Not Japanese, but attempting a response anyway 😅 My understanding is that the main, sides, rice and soup are all served on a personal tray at the same time. Dishes are laid out with the rice on the bottom left. You hold the rice bowl in hand and pick from the other dishes with chopsticks in a clockwise fashion, mix with a mouthful of rice, and omnomnom. Again, not Japanese here, so open to being corrected!
In my case, I start by drinking miso soup to settle my mind. At the same time, dipping the tips of the chopsticks in water makes them less likely to get dirty. Another concept I learned from my mother since childhood is called "Sankaku tabe," which means eating in a triangular manner. It involves alternating between the main dish, side dishes, and soup. I hope it helps!
Western influence: more fried foods, more fats and fatty meats in general! I find I thrive on simple old style Japanese foods, and especially your vegetarian recipes.
use less of it if you find it too salty. The salt content is necessary to the fermentation process. maybe in the future though people can remove the sodium after fermentation.
I saw lower sodium shiro miso while grocery shopping at my local Asian supermarket last week, so they do indeed make miso with less salt. The brand was Marukome if you’re wondering.
You're more at trouble with raw sodium aka "table salt" than other forms of salt eg Mineral Rock Salt or Awase (mixed) Miso which some studies (see Nature: "Long-term intake of miso soup decreases nighttime blood pressure in subjects with high-normal blood pressure or stage I hypertension") conclude: >"In conclusion, we show that long-term awase miso intake does not influence daytime BP despite its relatively high salt concentration (3.8 g in two servings). It does, however, significantly reduce nighttime BP, perhaps by promoting diuresis. This is the first report to show that long-term awase miso intake decreases BP in humans." So you see it is high in "salt" but has different effects on the human body. In general "too much of anything" tends to be a problem or "too little of anything" with exceptions of course. If you're avoiding raw sodium or other high salt foods then some Miso which is a ferment food ends up not being a problem with narrow focus on BP but in fact is a healthy food item to add to the diet along with other types of preserves or ferments. Notably too, genes, environment/climate, habits (eg exercise) all interact so Winters in Japan naturally people will tend to eat more ferments/preserves while in the Summer more fresh food. In general that diet transition between seasons is probably a sensible guide also albeit modern nutritional information and access allows people to access more nutrient options eg chillies in food in Winter is a good choice and has a positive psychological boosting effect for example! Sitting around a tablet and eating socially again is not to be overlooked. Just think of the lowering of the blood pressure that produces whatever is on one's plate. The use of Miso with Mackeral in that dish looks like a wonderful combination, to note!
It was satisfying to see you cooking the traditional meal. This is what I was used to eating with my Mother when she cooked for us. I grew up eating rice with vegetables, miso soup, tofu and fish of all types, along with umeboshi, which I understand that today the younger Japanese don't like as much. Thank you for sharing.
It's great that you keep these traditional dishes alive. It's true that modern eating has changed so much, and probably it will never go back to the old days cooking entirely, but by incorporation it in your cooking, children get familiar with them and hopefully continue making them later on. For that reason i sometimes make a traditional dutch dish so my daughter konow what it is and she loves it.
I love traditional Japanese cooking - I'm often scouring the internet for good side dishes that take inspiration from that style of cooking, and I love making them myself! They are usually really simple, yes, but also really really good, it feels like magic
ありがとうございました! I’ve been watching you for years now and now I find myself craving more traditional Japanese cuisine. You’ve opened up a new world to me and my family. I also find that I feel better when I eat more traditional foods, how about you?
Yes! I feel better and more satisfied with varieties!
I'm glad to hear you feel the same!
It seems as the World is becoming smaller and more information is shared around the globe due to the internet, fusion cooking is becoming more popular. As an American, I enjoy using different cuisines in my home cooking. I really enjoy Thai, Cuban, Peruvian, and Mexican flavors and find myself using many flavors from around the world to make my own home cooked meals. Today, I find myself falling in love with the Japanese cuisine. I gravitate towards the traditional Japanese to build up my base of knowledge. I have a donabe, Dashi powder packets, a local Japanese market, and your channel to guide me on my journey. Thank you, teacher Miwa.
I just learned that Miwa and I are the same age!! Her videos on traditional Japanese cooking are what I base my clean-eating journey on (with personal tweaks of course) - specifically the ichijusansai approach to meals. I love the variety you get by adhering to these basic simple rules!
Yey! It makes me happy knowing we are the same age!!
It's great to hear that you are incorporating Ichijusansai eating! Thank you for sharing!
You mentioned in a later video that you'd love if your children in the future would cook recipes with memories attached to them, and I really think that all of their memories will be filled with the happy ones of you laughing when you cook. The best kind of memories have laughing and happy parents and children.
Omgg So glad I found your channel, I'm cooking that miso soup right when I wake up ❤️❤️ awesome video
This is super interesting, thank you for sharing... I have to say though, that these modern Western influences, are also rather new in the Western world.. By that I mean that here in Europe, my great-grandparents weren't eating the foods that are being eaten now since the past few decades?.. I wish I could go back in time and ask people here in the 1800's what their daily diet was like, how they prepped their foods etc...
Yes! I would love to know what your great-grandparents ate back then too! thank you for sharing!
The misosoup is my favorite dish because i always have these ingredients on hand. I often eat it with rice on the side 😊
This looks so good
thank you for sharing you and your grandmother’s cooking! i want to eat eat more dishes with fish/vegetables instead of meat and traditional japanese food looks very delicious ☺️
Kids are fighting over the onions = mom goals
Konnichiwa! Love your cooking. Could you share an authentic natural vegan temple tempura batter!
野菜を切る音が気持ち良いですね。
癒されますよね！ありがとうございます！
I, too, prefer traditional style of cooking. When i feel like eating Japanese food, i cook it myself. Whenever i travel to Japan, i always prefer kaiseki meals. Occasionally i also treat myself to new & popular Japanese snacks.
No cream cheese in traditional Japanese recipes, lol! 😂
I would like to know what is the proper order in traditional Japanese cuisine to eat the dishes? In the US, if we had soup, rice, fish and spinach, the soup would be served first, by itself. The rice, fish and spinach would be served only after the soup was finished and they would be eaten all on the same plate. How would this meal be typically eaten in a traditional Japanese way? I think food from other cuisines is tastiest when you first try it the way it is traditionally eaten, before you serve it your own way. Thank you!
Not Japanese, but attempting a response anyway 😅
My understanding is that the main, sides, rice and soup are all served on a personal tray at the same time.
Dishes are laid out with the rice on the bottom left. You hold the rice bowl in hand and pick from the other dishes with chopsticks in a clockwise fashion, mix with a mouthful of rice, and omnomnom.
Again, not Japanese here, so open to being corrected!
In my case, I start by drinking miso soup to settle my mind. At the same time, dipping the tips of the chopsticks in water makes them less likely to get dirty. Another concept I learned from my mother since childhood is called "Sankaku tabe," which means eating in a triangular manner. It involves alternating between the main dish, side dishes, and soup. I hope it helps!
Western influence: more fried foods, more fats and fatty meats in general! I find I thrive on simple old style Japanese foods, and especially your vegetarian recipes.
I LIKE this Traditional/Modern comparison topic. I am old and don't need to grow more! Your children are growing and need a richer diet, I guess.
Thank you Jamese! Yes, you are right!
😅
Hi Steven!
Promo`SM
Miso has too much salt . I wish they can make it with less salt.
use less of it if you find it too salty. The salt content is necessary to the fermentation process. maybe in the future though people can remove the sodium after fermentation.
I saw lower sodium shiro miso while grocery shopping at my local Asian supermarket last week, so they do indeed make miso with less salt. The brand was Marukome if you’re wondering.
It's nice to have those info exchanged within all of you. Thank you for sharing!
@@MiwasJapaneseCooking Wish that company would make missions your wife h less salt . I am glad Guly America’s to MSG- it mimics heart attach
You're more at trouble with raw sodium aka "table salt" than other forms of salt eg Mineral Rock Salt or Awase (mixed) Miso which some studies (see Nature: "Long-term intake of miso soup decreases nighttime blood pressure in subjects with high-normal blood pressure or stage I hypertension") conclude:
>"In conclusion, we show that long-term awase miso intake does not influence daytime BP despite its relatively high salt concentration (3.8 g in two servings). It does, however, significantly reduce nighttime BP, perhaps by promoting diuresis. This is the first report to show that long-term awase miso intake decreases BP in humans."
So you see it is high in "salt" but has different effects on the human body. In general "too much of anything" tends to be a problem or "too little of anything" with exceptions of course. If you're avoiding raw sodium or other high salt foods then some Miso which is a ferment food ends up not being a problem with narrow focus on BP but in fact is a healthy food item to add to the diet along with other types of preserves or ferments.
Notably too, genes, environment/climate, habits (eg exercise) all interact so Winters in Japan naturally people will tend to eat more ferments/preserves while in the Summer more fresh food. In general that diet transition between seasons is probably a sensible guide also albeit modern nutritional information and access allows people to access more nutrient options eg chillies in food in Winter is a good choice and has a positive psychological boosting effect for example! Sitting around a tablet and eating socially again is not to be overlooked. Just think of the lowering of the blood pressure that produces whatever is on one's plate.
The use of Miso with Mackeral in that dish looks like a wonderful combination, to note!