For some reason your video brought me great joy. I had a smile on my face from beginning to end. I think it was the beauty of the art you demonstrated. Thank you.
This reminds me of what my roommate, who is from Hongkong, recently said: "I love to spend my vacation in Japan... everything is made so very delicately." I'm glad to have found your channel, I'll be trying out some of your techniques in the time to come :)
面白いですね。Never considered this aspect of the cooking process. These techniques would indeed make the meals more interesting. And there's more of them? Wow! I would love to see more, please.
You are correct, English speakers do not have names for cutting techniques. From learning the Japanese language, I've noticed that the Japanese have a lot more words in their vocabulary. Or at least it seems so. Please correct me if I am wrong.
***** Well, yes, it does require a lot of memorisation. But then I suppose that's expected when you're learning a foreign language. You just have to keep practicing. ;-)
@@jerrypierreponte5864 wait, they kind of do, but from the French tradition because of their dominance of kitchen doctrine. Batonette, julienne, bruinoise, chiffonade, etc. But even in English we have cube, mince, slice, diagonal slice, etc.
I always wondered what the brown sphere with the white star in the middle was; I thought it was bread lol. I now know that it's a shiitake mushroom that is cut kazarikiri. You are really skilled with a knife. Thank you for the video.
Really interesting and informative, glad I subscribed to your blog in time. Just out of curiosity: Wouldn't you need to update (almost) all your blog pages to add in what way to cut each ingredient?Mendokusai...
Thank you for showing a quick simple visual video of ☆rangiri☆ !!! I first heard about this cooking technique on a celebrity online cooking show (Jimmy O Yang's Kitchen). It inspired me to cook my Japanese curry better for my family :)
Thanks for this video! 参考になりました〜 But to be honestI think it would of been even more useful if you including the Japanese name (with kanji or hiragana) for the cutting techniques. It's kind of inconvenient for me to search them up and have to pause the video >_
+眞水杏奈 Also it would of been useful if you had the Japanese name for what you used to make the flower-shaped carrot. I searched it right now and found out that it's 野菜抜き型 😄
Ah okay! Sorry, I didn't notice that is was in the description box. Do you mean that you are targeting only a foreign audience? 動画のタイトリに日本語がありますので、たぶん日本人や日本語がわかる人も見ていると思いますけど・・（わたしも日本語で検索したことでなみこさんのチャネルとブログを見つけましたし） Okay ☺🌟
Just the fact that all of these cutting techniques actually have their own names is reason enough to appreciate this video.
Watching vegetables being cut is so relaxing!
For some reason your video brought me great joy. I had a smile on my face from beginning to end. I think it was the beauty of the art you demonstrated. Thank you.
Japanese cuisine is so fascinating! thank you so much for this..i've always seen some techniques but never knew much about it
i follow your recipes, now im watching the videos, thanks so much.
This reminds me of what my roommate, who is from Hongkong, recently said: "I love to spend my vacation in Japan... everything is made so very delicately."
I'm glad to have found your channel, I'll be trying out some of your techniques in the time to come :)
Thank you so much! I'm so happy to hear you found my channel!
I love how they all have a precise name haha
Awesome video ! :)
I just love this lady! She teached me everything I know about Japanese cuisine! And we love it!
I find watching people chop to be so satisfying. I'm gonna watch this video just to relax, for real.
This is awesome! I’ve always wanted to know how to cut mushroom caps like that. Can’t wait to try it out! :D
This was really satisfying to watch
Thank you Jess! :)
Amazing video! I always to try watch out for cutting techniques in your video, but now they are all here!
Amazing techniques!
面白いですね。Never considered this aspect of the cooking process. These techniques would indeed make the meals more interesting. And there's more of them? Wow! I would love to see more, please.
You are correct, English speakers do not have names for cutting techniques. From learning the Japanese language, I've noticed that the Japanese have a lot more words in their vocabulary. Or at least it seems so. Please correct me if I am wrong.
***** Well, yes, it does require a lot of memorisation. But then I suppose that's expected when you're learning a foreign language. You just have to keep practicing. ;-)
@@jerrypierreponte5864 wait, they kind of do, but from the French tradition because of their dominance of kitchen doctrine. Batonette, julienne, bruinoise, chiffonade, etc. But even in English we have cube, mince, slice, diagonal slice, etc.
I always wondered what the brown sphere with the white star in the middle was; I thought it was bread lol. I now know that it's a shiitake mushroom that is cut kazarikiri. You are really skilled with a knife. Thank you for the video.
so cool! now i really wish i could get ALL the ingredients, i'd love to make all ur dishes ;p
しいたけとにんじんが一番きれいだったと思います！when cooking with my japanese host mother she would teach me some of these!
thank you so much for this video!
I can tell japanese put lots of thoughts in everything they do.
:)
that's great, thanks for clip, it's very useful.
I loved this tutorial. Thank you very much!
Thank you for watching!
More than cutting is a form of art crafting and carving made with the proper technique of a seasoned knife user ;)
great video, thank you, i learned something new here :-)
Really interesting and informative, glad I subscribed to your blog in time.
Just out of curiosity: Wouldn't you need to update (almost) all your blog pages to add in what way to cut each ingredient?Mendokusai...
Thank you for showing a quick simple visual video of ☆rangiri☆ !!! I first heard about this cooking technique on a celebrity online cooking show (Jimmy O Yang's Kitchen). It inspired me to cook my Japanese curry better for my family :)
Why cut the shiitake hanagiri? Is it to allow flavour or broth to soak through?
Thanks for demostration
your knife skills are amazing! can you do a video on knives?
Yes, and what type of knives you own/recommend? Thanks for replying!
Oh! I'll go back and check! Thanks!!
where can I get the tool to make flower shapes like you did with carrot
So. Some of those cuts looked the same to me. Does that mean the name of the cut changes by what vegetable you use it on?
What is 3:22 called in English? I've had soup with that before and it tastes delicious!
It's called lotus root (or renkon in japanese). 😄
Can you make a tutorial on some of these techniques?
Is that an acoustic cover of Yui?
What kind of knife are you using?
is the mushroom cut with "X" only for cosmetics?
2:11 your knife is so pretty
***** You're welcome :)
料理上手なんですね・・＾＾。
ハィ、
継続は力なり
おいしそうです、腹減った・・・・＾＾。
Nice Valyrian Steel knife ;P
What's that scary one where you cut tofu on the palm of your hand?
cool ❤
I wish I had your knives =)
It really makes all the difference having a set like that!
Arigatou gozaimasu! (^^)
こんにちは
+Namiko Chen (Just One Cookbook) いえいえ❗
Main problem is to get a good knife. Can you give a hint?
I use Kikuichi knife. :) kikuichi.net/
You left out mentori. (^^)
I think my knife is too blunt, that's why I never get nice cut!!!!
LOL, I used to think the mushroom was grown that way with a flower pattern. Silly.
Thanks for this video! 参考になりました〜 But to be honestI think it would of been even more useful if you including the Japanese name (with kanji or hiragana) for the cutting techniques. It's kind of inconvenient for me to search them up and have to pause the video >_
+眞水杏奈
Also it would of been useful if you had the Japanese name for what you used to make the flower-shaped carrot. I searched it right now and found out that it's 野菜抜き型 😄
Ah okay! Sorry, I didn't notice that is was in the description box.
Do you mean that you are targeting only a foreign audience?
動画のタイトリに日本語がありますので、たぶん日本人や日本語がわかる人も見ていると思いますけど・・（わたしも日本語で検索したことでなみこさんのチャネルとブログを見つけましたし）
Okay ☺🌟
the second background song is awfully loud.
The way the knife is pointing directly into the camera really make me uncomfortable
Ah dude i wasn't uncomfortable before i read your comment.