@@yungmentalproblems For instance, Joshua Weissman's annoyingly cringey singing. You want a straight point video, but over-presenting to downright obnoxious.
@@theradioman555 Yesss finally someone that gets me. I mean, I love his recipes and they're banger, but his presentations are soooo fking annoying and cringe. The way he just over exerts himself and is so full of himself. Dude needs to chill with the editing, too.
He explains everything so nicely and clearly. I love making tempura. But I learned so much from him today. Going to use the techniques next time. Thanks.
I love how this world class chef is so humble and promotes such a positive ambiance about cooking and the overall culinary environment. I really want to try out his food, hopefully can make it to NYC sometime soon. Thanks for sharing.
I have finally figured Tempura out, it is my favorite way to cook. Thank you for this, it has some information I did not have. I'm going to try this soon!
I had about 5 zucchini and a couple large onions I fried up a mountain of this along with dipping sauce I had a great night eating this. I usually avoid oil and deep frying but once in a while…. Love this guys recipe techniques!
This was a terrific presentation..lots of energy and personality. Very knowledgeable with skills in tempura making..made it look fun and easy.. I will have to make some soon..made me hungry. Very impressive young man. Keep cooking and making these videos..I'll keep watching. 🥰
Very nice presentation. I was actually salivating watching you put that crunchy blossom in your mouth. Love how different cultures have their own food or adapt other culture's food to suit their own. I will try to make some of these. Love from Africa.
A sushi place in my city makes Tempura vanilla ice cream that is to die for!!!!! I hate sushi but I go to the restaurant to get the Tempura ice cream. It’s heaven. A hard crust with the ice cream in the middle that still is soft and shaped just perfect🔥
Love it!! Thank you! I do a lot of sunflower oil frying, and my favorite is thin halibut in tempura, when the tempura is almost watery, yet clingable. No lumps!! Oil needs to be hot! Have a large towel or blanket nearby! That suffocates all flame! 350°- 360° cooking temperature, because 400° will start smoking. All temps are in Fahrenheit. Subscribed...love your abilities in a envious way lol 😉
The Portuguese version is called Peixinhos da horta , typical from Lisbon . It was created in order to give navigators access to vegetables, without being fried they would rotten very easy.
Righto, and it was introduced by Japan during the cultural and religious exchange with Portugese traders that took place before the Tokugawa Shogunate. Japanese Tempura was a way for the Japanese to adhere to catholic dietary restrictions. I can only imagine how that meeting went down. "And on this holy day, you don't eat any meat at all, only vegetables and that which lives in water!" "...so like everyday?" History of Catholicism in Japan is fascinating stuff, shame how it uh, turned out.
@@TsunamiWombat to be honest I like how it get popular. I think it would destroy a lot of the traditional Japanese culture, like it did with other countries
I've been a tempura fanatic since the first time I had it as a kid. I adore squid. And all those various dipping sauces and seasonings. And a great, fun chef to bring it all to life. I'd give it 5 likes if that were possible. Thanks soooo much. I'm in heaven.
Takahiro's clear explanation of why he does everything is brilliant, it makes things like this incredibly approachable, I love it
Takahiro Sakaeda
Thats how a chef explains 😅 for u normal people to understand.
Though he could tempura green tomatoes as they have low moisture content and crisp amazingly well.
He made it seems easy. Lots of practice required.
Want more recipes from this guy. He seems like a legitimately nice guy.
Can we have more of him. He's cool.
😍Hello!
I am a Korean TH-camr from Korea!
Thank you for today!👍👍💕💕💕🇰🇷🇰🇷🇰🇷
Qool indeed
He's hot!
Yaaaas please 🙏🏻🙏🏻🙏🏻🙏🏻🥰🥰🥰
Yes please i agree
He has a generous laugh. You know his food is good.
Got knowledge, but isn't pretentious.
Got a good, happy and enjoyable vibe, but isn't annoyingly present.
Loving it.
I am trying to learn to make tempura and found this video. I also like how he presented it, friendly and lovely.
Wtf does annoyingly present mean?
@@yungmentalproblems For instance, Joshua Weissman's annoyingly cringey singing.
You want a straight point video, but over-presenting to downright obnoxious.
Annoyingly present?
@@theradioman555 Yesss finally someone that gets me. I mean, I love his recipes and they're banger, but his presentations are soooo fking annoying and cringe. The way he just over exerts himself and is so full of himself. Dude needs to chill with the editing, too.
Dude's just enjoying life. Great vid!
you can tell he's just an expert but also super humble woww
This is awesome! I loved the chef’s positive personality! More recipes and stories from him!
I love how process oriented the explanation is.
This gentleman chef exudes so much elegance, tranquility and grace. Would love to eat his food. He has the perfect ethos why he wants to cook.
Wow this guy has mastered his art. Extremely professional. And humble too. No arrogance whatsoever.
Loved this guy!! He seems to genuinely love what he does and he’s a great teacher. ❤️ Nice laugh too! 😁
He is laughing at you.
He explains everything so nicely and clearly. I love making tempura. But I learned so much from him today. Going to use the techniques next time. Thanks.
Taka, you need your own channel. You are so enchanting.
OMG, I'm over the moon for Takahiro!!! His smile, conversation...ever ything about him is perfect...could watch him all day! I subscribed!
"I helped my mom cook not because I was nice, but because I was hungry and wanted to eat"
I watched this video twice, just becasue I love how he explain everything. Great job!
This guy is chill, let's have him on more
Crispy Pumpkin flowers is my absolute favorite
@@stripymccatpuss what's wrong with you?
@@SerenaYip his only comments are negative. He doesn’t like his life so he tries to bring others down to his level.
They are squash blossoms
I love how this world class chef is so humble and promotes such a positive ambiance about cooking and the overall culinary environment. I really want to try out his food, hopefully can make it to NYC sometime soon. Thanks for sharing.
One- didn’t know how complex tempura actually is and two- I like this man
Wow. This must the best tempura video I’ve seen.
this kind if chef is the one you can interact without getting pressured or anything. he is very cool.
Yo I thought Latinos were the only ones that ate squash blossoms, that’s crazy. I’m very happy
We filipinos also love eating squash blossoms. 😊
Italians love squash blossoms too, stuffed with ricotta, then breaded and fried
@@janewayistheway7957 more often battered than breaded😊😋😋
Fantastic explanations and great energy!
Takahiro's easy going natural way got me watching the plants cooked. Way to go, man.
I love Taka!
He's so awesome and you can see that he loves to cook and food. Always nice to see him.
In addition to his great cooking, he seems like a genuinely overall good dude! Thanx for the great info, demo, and presentation!!
I have finally figured Tempura out, it is my favorite way to cook. Thank you for this, it has some information I did not have. I'm going to try this soon!
Good God that looks good! And he's adorable
MORE FROM THIS GUY PLS , I LOVE HIM!
I had about 5 zucchini and a couple large onions I fried up a mountain of this along with dipping sauce I had a great night eating this. I usually avoid oil and deep frying but once in a while…. Love this guys recipe techniques!
This has to be the best vid put up to date.... The guy has jokes, amazing explanation etc.... A+ for sure
This was a terrific presentation..lots of energy and personality. Very knowledgeable with skills in tempura making..made it look fun and easy.. I will have to make some soon..made me hungry.
Very impressive young man. Keep cooking and making these videos..I'll keep watching.
🥰
Very nice presentation. I was actually salivating watching you put that crunchy blossom in your mouth. Love how different cultures have their own food or adapt other culture's food to suit their own. I will try to make some of these. Love from Africa.
Love to see more of him
Lol when he talked about helping his mom in the kitchen.
I could watch this guy all day.
The one and only! Very happy and unexpectedly, to see you in this video, hope to see more of them now on ! ☺️
I’m drooling🤤. Can’t wait to try at home! Thank you Chef!
Very clear explanations of EVERYTHING! Thank you so much 🧡🧡🧡🧡 Really appreciate that you even gave the history 🤙🏽🧡
I really like this guy! Nothing pompous about him... He’s all about the food!
He makes cooking looks so easy. Very encouraging video. Thanks a lot. I'm one tempura lover here😊
I can feel you are cooking with your heart..the very first video of Tempura. Enjoyed it!! ありがと
That’s good tempura, I also sprinkle, splash and do a rain drop effect in to hot oil when everything is cooking because it creates a snow flash effect
I love tempura so much but I’ve been too lazy to make it...this video may have inspired me to make it for the first time
That’s great, I love Tempura, I’ll try it! And that guy is so nice!
I will definitely try this! 😋 Love the Chef!
I really like this guy. So fun
Magnificent.
Usually need to read subtitles to get this level of tempura.
You can actually include the squash blossom into a soup. It makes it savory and sweet.
he is so cool ... love his cool slightly shy approach to the video
Munchies How-To’s are really a joy to watch. Thanks.
This is wonderful, thanks for teaching us. Brilliant demonstration!
His peeling skills were on ✨PoInT✨
A sushi place in my city makes Tempura vanilla ice cream that is to die for!!!!! I hate sushi but I go to the restaurant to get the Tempura ice cream. It’s heaven. A hard crust with the ice cream in the middle that still is soft and shaped just perfect🔥
Awesome simple instructions and great personality ! Thanks for sharing. Best ever.
Wow you made it look so easy, and so good. I have been wanting to made this for a long while.
Thank you. That dipping sauce recipe was gorgeous
Thank you for sharing great recipes 👍👍👏👏😊🙏🙏
That is the most beautiful platter of tempura I've ever seen
I missed Japan 🇯🇵 I LOVE YOUR COOKING the FOOD 😻🤩👍🙏 Watching from Cyprus
The insights here by the chef, yes please! Imagine someone instructing me to feel the vibrations...totally rad.
Awesome, I love your presentation and explaining including history of tempura. Thank you
Very nice guy and very good cook. It makes everything look delicious
Love it!!
Thank you!
I do a lot of sunflower oil frying, and my favorite is thin halibut in tempura, when the tempura is almost watery, yet clingable. No lumps!! Oil needs to be hot!
Have a large towel or blanket nearby!
That suffocates all flame!
350°- 360° cooking temperature, because 400° will start smoking.
All temps are in Fahrenheit.
Subscribed...love your abilities in a envious way lol 😉
We love his positive energy and knowledge 😍 MORE MORE MORE
Wow. A Chef who loves to eat. Perfect!
Loved how he explains everything.
TY, I will have to stop by your restaurant with my family, this looked delicious and informative too.
First time then I saw a cook on TH-cam that laughed! It really makes you feel like cooking!
Thank you vor sharing your tempura
recipe and techniques! Looking forward to going to Nami Mori when traveling to NYC!
Love this guy, great video
The Portuguese version is called Peixinhos da horta , typical from Lisbon .
It was created in order to give navigators access to vegetables, without being fried they would rotten very easy.
Righto, and it was introduced by Japan during the cultural and religious exchange with Portugese traders that took place before the Tokugawa Shogunate. Japanese Tempura was a way for the Japanese to adhere to catholic dietary restrictions. I can only imagine how that meeting went down. "And on this holy day, you don't eat any meat at all, only vegetables and that which lives in water!" "...so like everyday?"
History of Catholicism in Japan is fascinating stuff, shame how it uh, turned out.
@@TsunamiWombat to be honest I like how it get popular. I think it would destroy a lot of the traditional Japanese culture, like it did with other countries
Original is Indian..called Pakoda
@@redjohn3662 I would advise you to review your history lesson
@@redjohn3662 you re wrong my friend
ともて素敵です😌💓ありがとうございます。この動画を観て天ぷらの作り方今もう分かりました
This guy is the man
Thank yoi very much for teaching us. May God bless you more and more. 🙏🙏
Damn, now I’m hungry. Well done, chef!
Many thanks for the great explanation and personal warm touch ✨
His knife skill is out of this world
This is yummy. So easy to follow. 🤩Will check out your other videos.
watching his demonstration feels like youre in a culinary class. wow
I like this guy. He has a cute smile and not to mention so cool way of cooking
As a scottish person, this really appeals to me. Everybody knows how we love to deep fry everything lol
Such an awesome video with info, visual and great guest.
this is an awesome how-to-do tempura TH-cam! My favorite food in the world. thank you. 🙂
This chef has chill vibes.
He exudes positivity...
Chef Taka is so cute and fun to watch, and I love tempura sooooo much
Loved him!
I've been a tempura fanatic since the first time I had it as a kid. I adore squid. And all those various dipping sauces and seasonings. And a great, fun chef to bring it all to life. I'd give it 5 likes if that were possible. Thanks soooo much. I'm in heaven.
09:19 love his smile 😊
I love tempura. The smell of the shrimp, vegetables and the sauce
Super like, beautiful looking tempura. I like the veggies especially. Can’t wait to try some myself.
02:01 "hehehehe it sounds like it's crying" lmao
One of my fav chefs rn.
Tempura is hands down the BEST coating for most fried foods...especially seafood and veggies.
Keep on creating this kind of video. Bravo 👏🏼👏🏼👏🏼
Cute guy, I like his laugh and smile
I had a tamale with a squash blossom in the masa. Made my mouth water. Lol just seeing it I smelled it. I love food.
Can try to do some tempura this weekend. Thnx for the video and share.