Why haven't I figured out to put a mesh strainer to cook more ingredients with another pot of boiling water? XD I feel so silly! I love the idea, thank you!
Oh my goodness that peach parfait was amazing! I made this for my family and they love it the only thing that I did differently was that I added a small slice of poundcake on two layers of the parfait and it was so delicious it’s become a big hit thank you so much!!
my husband was not feeling well yesterday but when I saw you had a new video available, I knew that would improve his mood - and it did - he loves watching you.
Something I find interesting; I come from an area known for peaches, but ours are a very different type. The kind used in Asian recipes are usually what we call "white peaches", while the kind grown near me are "yellow peaches". They are much softer, very sweet, and the flesh is a vibrant golden color, sometimes with red around the pit. In my experience white peaches have a lighter, more delicate flavor. The biggest advantage is that some varieties are "free stone", meaning the pit will just pop loose from the fruit really easily. However, they don't hold up as well as the white ones in some recipes because they get soft much easier while cooking, and they make a huge mess if you aren't careful. They work well for jam or pies, but if you tried that parfait with them, the whole kitchen would be sticky.
I was bingeing Paolo From Tokyo and Mrs. Eats videos & TH-cam autoplay brought me here... I am so glad it did! Your beautiful work is rivaled only by your sense of humor. Stunning.
Hi Hanako!! Everything looks SO delicious and beautiful as usual -- the peach parfait and the somen noodles left me absolutely drooling!! What a pastel dream! I hope you have a wonderful week!
Another wonderful week of bentos, Hanako! Loved the use of the potatoes in the croquettes. I would have never thought to make 4 different kinds. And we all get our hands messy with batter! I think you did a great job! Loved the "crayon' soba noodles! I have never seen anything like them! Hope you have a great week!
Thank you always, Nicole 😊 I was relieved to know that I was not the only batter to get my hands dirty, haha.I’m so happy because you always leave me sweet messages. Thank you, Nicole!
I do not know how I just stubbled across your videos but I am glad I did. Thank you for put the recipe/measurements of everything. It all looks great and can’t wait to make some of your food 😊
My great grandfather was Irish, according to his second eldest son (Grandpa), he once had so many potatoes given to him during the war (apparently TB cure) he nearly hated them.
Each one is more beautiful than the one before! The eyes enjoy it before the mouth does. Your English is coming along so nicely-the idioms too. Good job! 👏 🌟
Thank you always for your kind kind compliment, V bee!🤗 Actually, I'm having a hard time translating the subtitles into English, and I'm not always confident if my English was correct. So I was relieved to hear that! I'm still learning but thank you!
So beautiful, as usual! If you still have extra potatoes, consider making latkes. Grated potatoes and onion, shallow fried in oil, best with sour cream or applesauce. Those peaches are amazing! I had a delicious salad this wraith peaches, goat cheese, candied almonds, baby greens, kale, fresh mint, and balsamic vinaigrette. Very refreshing in our hot weather. ☀️ You know we all love your videos, but don't stress out. Put them up when you can.
Aww, Meredith,😭How sweet your last message is! I was on the verge of tears. Thank you sooo much! I googled the latkes recipe. Yummy〜😍😍 There are still lots of potatoes, so I'll definitely try making them! The peach salad also sounds nice!! Thank you for the wonderful recipe!
Loved the video! I giggled at your potato invasion lol that’s a lot of starch! But at least you can use potato in various ways. Try making chips with them! It would help get rid of them faster and make for a healthier snack than store bought chips!
Thank you for your pleasant message and for sharing your information with me!! Actually I love chips the most in potato dishes! I'll try it soon!! Thank you🤗
To make the parfait look pretty from the side I'd recommend cutting the cherries in half and sticking the cut side to the glass so the water from the cherry will make it stick to the glass and form a seal to prevent any whipped cream from getting in the way, put some cake bits or chunks of cookies on top to prevent the cream from covering the cherries too much, or maybe using a more stiff cream. I'm not an expert, I just watch way too many dessert videos ^v^; The somen noodles were adorable, how did the gardenia taste? I know it's a kind of flower but I didn't know they made a blue dye 🤔
Wow! Thank you so much for sharing your recipe with me so kindly!!After reading your message, I felt like trying to make a peach parfait again. Thank you for the great advice🤗 And about gardenia somen, I asked my husband because I didn't eat them. He said other flavors such as plum flavor and matcha green tea flavor had a faint scent.But Gardenia had no particular taste or smell.I also didn't know they made a blue dye.Thank you for your question.
Thanks again for the awesome video Miss Hanako. Every bento lunch you've shown and made look really darn good, even the croquettes! Just curious, but how much heavy cream would you recommend to use when mixing the croquette filling? I don't think I've made them before, but I'd like to give it a shot someday
Thank you for your kind message and for your question. Actually it's getting difficult to get any time for editing the video for family reason.I really want to upload a new video every week but I’m afraid that I can’t do this...😖
@@hanakoskitchen8868 its okay 😁☺☺ there are always days when you just don't want to do things the aesthetic way or when you just want to dine out . ANYWAYS goodbye😃😃😃😃
Wow those Friday somen noodles bento looks amazing!!! But how do you prevent noodles from getting bloated or soggy or sticky before lunch? Don't they get soft? But wow, the effort you put in these bento made me get up an hour before work to try this myself. Worth it. I am now anticipating lunchtime at my workplace. There's something satisfying in eating home cooked healthy food at work. 😊
@3:26 lol I do the same thing when covering food in bread crumbs, I try to do the "one hand for egg and one hand for crumbs" and always end up using both hands by accident @_@ Also, how many milliliters is the bento box you use?
Thank you for your question, Ange. You mean Hayashi rice(Hashed beef with rice)? If so, it was for four people. So we ate it for dinner. We ended up eating the same food for lunch and dinner on that day...This happens sometimes, haha. Thank you.
Well, someone asked about bento being cold or microwaved, but I wanna know, is it tasty to microwave when there are fresh tomatoes, greens, cucumbers and other products that no one microwaves. After all, all this food collected in one container, not separately. Wanna know this side of the issue
Even on your "lazy" days your bentos are so beautiful! I love watching your videos for ideas!
Why haven't I figured out to put a mesh strainer to cook more ingredients with another pot of boiling water? XD I feel so silly! I love the idea, thank you!
I grabbed both sides of my head when she did this in disbelief. Can't believe I never did that before!
Oh my goodness that peach parfait was amazing! I made this for my family and they love it the only thing that I did differently was that I added a small slice of poundcake on two layers of the parfait and it was so delicious it’s become a big hit thank you so much!!
it's not the recipes or even the making them I enjoy...it's the commentary that goes along with it all. wonderful.
my husband was not feeling well yesterday but when I saw you had a new video available, I knew that would improve his mood - and it did - he loves watching you.
Thank you for telling me Linda !!! Your message was very encouraging for me! Has your husband gotten any better now?Take care, and get better soon!
Something I find interesting; I come from an area known for peaches, but ours are a very different type. The kind used in Asian recipes are usually what we call "white peaches", while the kind grown near me are "yellow peaches". They are much softer, very sweet, and the flesh is a vibrant golden color, sometimes with red around the pit. In my experience white peaches have a lighter, more delicate flavor.
The biggest advantage is that some varieties are "free stone", meaning the pit will just pop loose from the fruit really easily. However, they don't hold up as well as the white ones in some recipes because they get soft much easier while cooking, and they make a huge mess if you aren't careful. They work well for jam or pies, but if you tried that parfait with them, the whole kitchen would be sticky.
Wow everything looks so delicious 🤤 and really love the colorful somen
I love fried Spam...it's especially good with scrambled eggs...
those peach parfaits look AMAZING!! 🤤❤
I was bingeing Paolo From Tokyo and Mrs. Eats videos & TH-cam autoplay brought me here... I am so glad it did! Your beautiful work is rivaled only by your sense of humor. Stunning.
The colorful somen noodles look like yarn! 😊
Hi! I'm a fan from the US. Your videos are so cute and inspiring. I appreciate you.
Thank you!! It means a lot to me😊
Hi Hanako!! Everything looks SO delicious and beautiful as usual -- the peach parfait and the somen noodles left me absolutely drooling!! What a pastel dream! I hope you have a wonderful week!
Hi,Ayla!! Thank you always for your kind support!I'm always relieved to see your message🤗Same to you! Have a great week!
Another wonderful week of bentos, Hanako! Loved the use of the potatoes in the croquettes. I would have never thought to make 4 different kinds. And we all get our hands messy with batter! I think you did a great job! Loved the "crayon' soba noodles! I have never seen anything like them! Hope you have a great week!
Thank you always, Nicole 😊 I was relieved to know that I was not the only batter to get my hands dirty, haha.I’m so happy because you always leave me sweet messages. Thank you, Nicole!
I do not know how I just stubbled across your videos but I am glad I did. Thank you for put the recipe/measurements of everything. It all looks great and can’t wait to make some of your food 😊
beautiful and relaxing video, as always!
Thank you for your compliments!! That’s nice to hear〜😃
This is my comfort video
I’ve been gone too long! Need my dose of Hanako’d kitchen! Wonderfully done!
Hi, William!! Thank you for coming again! I'm sooo happy🤗 Your support is very reassuring to me!!
Wow! I always love watching your videos, they are so relaxing! You are so skilled, thanks for the content :D
Thank you for your pleasant compliment, Charlotte! I'm so happy😊
My great grandfather was Irish, according to his second eldest son (Grandpa), he once had so many potatoes given to him during the war (apparently TB cure) he nearly hated them.
The peach parfait looked so delicious! I'll totally try making it!
The croquettes were mouth watering as well, especially the ones with the cheese🤤
Thank you for your pleasant message again, Theodora!!!'m grateful for your support😊I'm really glad you like them!!
It will be peach season here in Michigan. I can't wait to make a parfait.
Each one is more beautiful than the one before! The eyes enjoy it before the mouth does.
Your English is coming along so nicely-the idioms too. Good job! 👏 🌟
Thank you always for your kind kind compliment, V bee!🤗 Actually, I'm having a hard time translating the subtitles into English, and I'm not always confident if my English was correct. So I was relieved to hear that! I'm still learning but thank you!
That last bento is just so so kawaii! Have to try that peach parfait ^_^ Thank you for amazing video
Thank you so much for your pleasant message, Charmin hime😊Your support always motivates me to do my best!!
So beautiful, as usual! If you still have extra potatoes, consider making latkes. Grated potatoes and onion, shallow fried in oil, best with sour cream or applesauce.
Those peaches are amazing! I had a delicious salad this wraith peaches, goat cheese, candied almonds, baby greens, kale, fresh mint, and balsamic vinaigrette. Very refreshing in our hot weather. ☀️
You know we all love your videos, but don't stress out. Put them up when you can.
Aww, Meredith,😭How sweet your last message is! I was on the verge of tears. Thank you sooo much!
I googled the latkes recipe. Yummy〜😍😍 There are still lots of potatoes, so I'll definitely try making them! The peach salad also sounds nice!! Thank you for the wonderful recipe!
Love your videos so much!!!! Keep it up!
Hanako i tuoi bento sono così belli...mi è venuta fame!!😄 Continua così!
Grazie per il tuo bel messaggio, Alessandra🤗
~ Very nice Bento! 🥢 I love the special somen! Almost too pretty to eat.
Thank you always for your pleasant message, Wendi!!! I'm glad you are saying that🤗 Your words made me smile!!
3:29 please don't be so hard on yourself 😭 you're doing an awesome job!!
How kind you are! Thank you, Elizabeth😊
I really enjoy your bento video and I like your humor 😂, keep it up!
such a great video!
Wow... I love your crayon noodles 🤣
Loved the video! I giggled at your potato invasion lol that’s a lot of starch! But at least you can use potato in various ways. Try making chips with them! It would help get rid of them faster and make for a healthier snack than store bought chips!
Thank you for your pleasant message and for sharing your information with me!! Actually I love chips the most in potato dishes! I'll try it soon!! Thank you🤗
To make the parfait look pretty from the side I'd recommend cutting the cherries in half and sticking the cut side to the glass so the water from the cherry will make it stick to the glass and form a seal to prevent any whipped cream from getting in the way, put some cake bits or chunks of cookies on top to prevent the cream from covering the cherries too much, or maybe using a more stiff cream. I'm not an expert, I just watch way too many dessert videos ^v^;
The somen noodles were adorable, how did the gardenia taste? I know it's a kind of flower but I didn't know they made a blue dye 🤔
Wow! Thank you so much for sharing your recipe with me so kindly!!After reading your message, I felt like trying to make a peach parfait again. Thank you for the great advice🤗
And about gardenia somen, I asked my husband because I didn't eat them. He said other flavors such as plum flavor and matcha green tea flavor had a faint scent.But Gardenia had no particular taste or smell.I also didn't know they made a blue dye.Thank you for your question.
Gracias🎀
Thanks again for the awesome video Miss Hanako. Every bento lunch you've shown and made look really darn good, even the croquettes!
Just curious, but how much heavy cream would you recommend to use when mixing the croquette filling? I don't think I've made them before, but I'd like to give it a shot someday
Thank you for your kind compliment and for your question, Rozen😊 I was planning to add 60ml of heavy cream in the croquette. I hope this helps you!
so delicious
wow great work this week !!!! what happened to the previous week ?
Thank you for your kind message and for your question. Actually it's getting difficult to get any time for editing the video for family reason.I really want to upload a new video every week but I’m afraid that I can’t do this...😖
@@hanakoskitchen8868 its okay 😁☺☺ there are always days when you just don't want to do things the aesthetic way or when you just want to dine out . ANYWAYS goodbye😃😃😃😃
Wow those Friday somen noodles bento looks amazing!!! But how do you prevent noodles from getting bloated or soggy or sticky before lunch? Don't they get soft? But wow, the effort you put in these bento made me get up an hour before work to try this myself. Worth it. I am now anticipating lunchtime at my workplace. There's something satisfying in eating home cooked healthy food at work. 😊
Hanako! Is it possible to get the recipe to the green bean side dish?
Is the salted cherry blossoms pickled or not? And what brand do you buy? 🌸
i love it!
Very brave for cutting the peaches with the knife tip facing your hand..
@3:26 lol I do the same thing when covering food in bread crumbs, I try to do the "one hand for egg and one hand for crumbs" and always end up using both hands by accident @_@
Also, how many milliliters is the bento box you use?
Thank you always for your pleasant comment,GIChiyo!I'm glad it's not just me, haha😊 And I'm using an 800ml bento box. Thank you!
I’m curious about how many serves are in the curry.
Thank you for your question, Ange. You mean Hayashi rice(Hashed beef with rice)? If so, it was for four people. So we ate it for dinner. We ended up eating the same food for lunch and dinner on that day...This happens sometimes, haha. Thank you.
Love this ❤️ could you let me know what rice you use?
Thank you for your question! I use polished rice. The brand is "Shinnosuke", a rice from Niigata prefecture.Thank you!
@@hanakoskitchen8868 will give it a try thank you so much !!!
I've tried multiple times, but I've never managed to make tempura without hurting myself. It's kind of embarrassing.
(-__-)
Well, someone asked about bento being cold or microwaved, but I wanna know, is it tasty to microwave when there are fresh tomatoes, greens, cucumbers and other products that no one microwaves. After all, all this food collected in one container, not separately. Wanna know this side of the issue
Thank you for your question! My husband takes out fresh vegetables as much as possible before microwave.Thank you.
I don't think I've ever seen fava beans so empty! No wonder they were cheap!
where did you buy the somen noodles?
😸💙💙💙💙🤘
does your husband appreciate it? I hope he does!!