Love this video! I love Japanese pickles and have been making cucumber pickles for some time. Love the different ideas! May I suggest you do a video on shio Koji or amazake, have been intrigued by it but not sure how to use them in recipes! Thanks!
Thank you so much! I'm so glad you liked the ideas😊 And, thank you for your suggestion! I wanna make video using shio koji and amazake some time. By the way, I already uploaded shio koji karaage recipe (fried chicken made with shio koji), so please check it out when you have time! th-cam.com/video/VdfBOrlIIXY/w-d-xo.html
Ma'am I am a vegetarian. You have no idea what these techniques mean to me. People want to sell everything but you generously gave them away. Plus I love Asian food so I already have the ingredients. I've sampled cooking some not so well known dishes from a couple of Asian countries; you know, the kind of things you wouldn't find on a menu in a restaurant. Chinese tea eggs for example.
These lightly pickled vegetables are also very commonplace dishes in Northern and North East China as well. Some people like to add some 'crunch' with mung bean vermicelli noodles. They also tend to smash the cucumber a bit too. Though not so common in Southern Chinese such as Cantonese, Teochew, Fujian cuisine. I like you avocado cold pickled dish though, interesting way of eating it.
@@JapaneseCookingChannel In Texas people sometimes pickle chicken eggs. I like them too but prefer smaller quail. It's bite sized and the yoke is creamy. I hope you enjoy it. Thanks for sharing your recipes. I just made the eggplant one and will try it in the morning. 😊
I've never known American people use eggs for pickles! Thanks again for watching my video, and trying my recipe!! I am so grateful😊 Hope you like the taste!
@@JapaneseCookingChannel It's mostly a souther State [prefecture] thing to do. If you have a lot of chickens. Which is common here...you have to do something with the eggs if you have more than you can use. Pickling hard boil eggs is a high protein snack. It's not that commonly for sale now. But pickled eggs were sold in convience stores for decades. I'm 50. And we have a small farm. So it's a comfort food. Like mochi ...it is nostalgic, traditional, and brings back good memories. I hope that is understandable. It's hard to explain cultural things sometimes. I really appreciate you sharing. I was station in Okinawa when in the Navy for several years. I was treated extremely well and enjoyed learning about Japanese culture very much. Tried to be a good guest while there. Try to make it a good experiences when I meet someone new to Texas as well. 😊 I have to order by mail some ingredients from a Japanese chain of groceries stores. But I can read at about a 4th grade level Japanese now. But it's mostly in English too as it's becoming more popular for people to make Japanese dishes now.😊
I have never been to Texas, but I wanna visit there someday! Oh, I see. Now I feel I know much more about egg pickles😊 Thank you for sharing me♪ And, that's wonderful you have lived in Okinawa! I love there, and always wanna go for the beach there. Anyway, I hope you can get good Japanese ingredients, and enjoy nice Japanese meal! Thanks again for your warm comment🙏 Please take good care of yourself😊
Thank you so much for sharing these recipes! I’m already making two of them (cucumber wakame & miso carrot). Just one question, apologies if it’s already been asked. What do you do with the leftover sauces, the liquid that’s left in the pickling bag? Do you throw it away or can it be used in cooking?
Thank you for watching my video! Here are the products I usually buy:) Soy sauce: nihonten.com/product/kikkoman-shiboritate-fresh-soy-sauce-450ml/ Sesame oil: japanesetaste.com/collections/all-products/products/kadoya-pure-sesame-oil-200g Rice vinegar: www.amazon.com/Mizkan-Rice-Vinegar-24-Ounce/dp/B007OTVENC
Thank you for sharing the ingredients in your box, for easy and quick references whenever we wanted to do make this food. I love food vloggers like you doing this kind of thing, i find them generous and unselfish whenever they share the recipe in the box. 👍
OMG!!! I can't tell you how happy and energetic I feel when watching a cooking video and realise that I have every ingredient mentioned! I can make your delicious looking beginners tsukemono this weekend with all the usual breakfast time suspects, like miso soup, rice, grilled fish, sweet potato, greens and natto. I'm so excited!!! Thank you so much for such a fantastic, simple but charming and encouraging video! 😋
Thank you so much for saying that! That's amazing you already have ingredients for the recipe! 👍 Hope you enjoy these tsukemono and delicious Japanese breakfast 😊😍
Thank you so much for this! I've always wanted to know which vegetables and what they are pickled with in Japanese cooking and you gave us ten beautiful examples.💜
Wow. How long can these be refrigerated? I am single and if I make them, I’ll probably make more so would appreciate some advice on “shelf life.” Thanks.
If you live somewhere that doesn't have shiso easily available, various types of basil make a good substitute, although of course they don't quite taste the same.
Enjoyed watching this. I'm Filipino and i love any pickled side dishes in my meal. Can you also share your own version of Japanese kimchi please. I love kimchi and I'm not sure if there's a difference between Korean and Japanese kimchi.
Thank you!! Kimchi is my favorite side dish too!! I think Japanese people are more likely to just buy kimchi at stores (a lot of them are made in Korea) while Korean people usually make their original kimchi at home. But, there are several types of spicy pickles in Japan too, so maybe I will do it in the future video😊 Thank you so much for your comment!
I love pickled foods! I wish America had more than just pickled cucumbers. My family comes from Sweden and we eat something called Pickled Herring. It's very sweet and tangy pickled fish :) can't wait to try these!
I love pickled herring too, and I'm part Swedish. America has lots of things that are not cucumbers that are pickled, like dilly beans and pickled okra from Texas that they sometimes sell at Walmart. I want to make all these recipes. I'm growing daikon radishes so I will definitely make that one when they grow big enough.
Please let me recommend gardinera (sp), it's Italian, i presume, and it is a delightful mix of pickles, with some heat. I just love it. It has some celery, sweet pepper, cauliflower (so crunchy), onion, and carrot in a tangy brine. And it's in most supermarkets in the pickle pepper olive section.
I love all these, though you should be able to find pickled beets, pickled red cabbage, pickled onions and quite a few others in most supermarkets in the U.S.
I am just in awe that you take such care with each item...and can only imagine the taste of love and care those that eat your food must enjoy. Cooks that touch their food give it a flavor that cannot be matched by anything else. Much respect and admiration.
Nice video and channel, but sorry for being annoying about grammar, but in your about section you wrote: "I am here for you to introduce EASY JAPANESE COOKING! " That means WE are going to introduce japanese cooking, the correct phrase should be: "I am here to introduce EASY JAPANESE COOKING for you! " Have a nice day and sorry the inconvenience... :3
Thank you for your style of video. You start right off into the techniques and you move along without long drawn out sequences of so many of these do. Thank you for the simplicity and the art involved. Both Japanese principles.
Great recipes! Try cucumber with sesame oil one without sugar. Tsukemono in Japan usually not sweet. But good variation too. Very good presentation. I love your way of teaching.
Hi, I have just found your channel and am looking forward to watching all your videos. Do you have recipes with quantities of spices, salt etc. I’m not a very adventurous cook so like to see quantities before attempting something new. Cheers.
Hi! Thank you very much for finding my channel! Please see my blog 👇 to see the quantities of each ingredient. misosoup.site/10-best-japanese-pickles-recipes/
For the quick pickle sesame cucumbers, any other veggie we can substitute the cucumber with? I'm not much of a cucumber person, but I love sesame and soy sauce pickles!
Thank you for watching my channel! They will last for 2-3 days if you store them in refrigerator. For avocado, please eat it all on the day you make it!
I feel like these are more actually brined dished not actually pickled... Edit: how long do these last in the fridge if we make them at the beginning of the week?
Thank you for this tutorial! I love tsukemono, especially the cucumber and wakame. I also didn't know you could eat eggplant like that, because I usually cook it. I also love that it's quick! Having to wait a long time for delicious food can be torture haha. I had a couple of questions: if you can't eat the tsukemono right away, how long can they sit for in the fridge? Do you recommend to only keep it for a day or two before having to toss it? Also, after you finish eating the food, can you reuse the brine, or do you pour it away?
Thank you very much!! I am so glad you liked the recipes! They will last for 2-3 days if you store them in refrigerator. For avocado, please eat it all on the day you make it! For the brine, I would pour it away because it contains a lot of water, and doesn't taste much. If you want to use it, maybe you could put it in simmering dish or something like that 😊
The water in the vegetables will come out and the pickling liquid will become very watery and the taste would be light. If this doesn't bother you, you can reduce the amount of vegetables and use them in a new batch. By the way, the shelf life of these pickles is 2-3 days if you keep them in the refrigerator. For the avocado, please eat it all the day you make it!
Thanks for watching my video! I think you can use a little sugar instead of mirin. When you need 1 tablespoon of mirin, please mix 1 teaspoon of sugar with 1 tablespoon of sake.
Thank you for your question! Mirin is sweet seasoning, and rice vinegar is sour seasoning. Mirin is made from steamed sticky rice, koji rice, brewed alcohol, sugar, etc. When the mixture is fermented, squeezed, and filtered, it becomes mirin. Rice vinegar is made from brewed liquor made from rice. When it is fermented with acetic acid, it becomes rice vinegar.
Thank you for the recipes, they look great! Here is a helpful hint, if you place a wet towel or paper towel underneath your cutting board, it will stop moving when you are chopping things :D
By chance I found your channel. I am going to subscribe because you list the ingredients. That is so thoughtful. Thank you so much. And keep up the hard work
What brand of soya sauce do you use? I find Kikkoman is too salty. Further i dont like sugar or msg in soya sauce. Someone has a good soya sauce to recommend 🙏🏼Thanks ❤
@@JapaneseCookingChannel Wowee! Thank you ♥️ My child like pickles a lot, but I'm afraid giving him too much things with vinegar may give him upset stomach 😅
I think the remaining sauce contains a lot of water, so I would throw it way. If you want to use it, maybe adding it to stir-fry dish or simmering dish would be work😊
Thank you for your amazingly tasty and easy to make recipes! I’ve fallen in love with the cucumber one!! Been eating it for 2 days straight! Super refreshing!!
I absolutely love your cooking videos! So straightforward and makes easy sense. Thank you for your work, you’ve really inspired me to cook again especially JaPanes!
Since this is homemade pickles, I think you should eat up in 2-3 days. Sorry about that. I think pickles with a higher salt content would last a little longer. I will share those recipe when I'm ready!
なす以外はどれも美味しそうです。 なすが嫌い。🙂 Other than that, I love Japanese pickles. How I miss the pickle vendors in Japan. The avocado one is new to me. Thank you so much for making this video.
I'm definitely making the plum daikon (with tumeric), the wakame cucumber, and the pickled okra tonight!
Thank you! Plum daikon is my favorite one😊 Hope you enjoy cooking and have great dinner tonight!!
Love this video! I love Japanese pickles and have been making cucumber pickles for some time. Love the different ideas! May I suggest you do a video on shio Koji or amazake, have been intrigued by it but not sure how to use them in recipes! Thanks!
Thank you so much! I'm so glad you liked the ideas😊
And, thank you for your suggestion! I wanna make video using shio koji and amazake some time. By the way, I already uploaded shio koji karaage recipe (fried chicken made with shio koji), so please check it out when you have time!
th-cam.com/video/VdfBOrlIIXY/w-d-xo.html
Thk u for sharing such helpful recipes, so grateful.
God bless you.
Thank you so much for watching my video!! Hope you enjoy these pickles :D
Finally Someone Made Something Like thiS! i cant wait to try it out!
Thanks for watching my video!! Please enjoy delicious pickles!
Thank you. Very helpful demonstration.
I'm so glad to hear that! Thanks for watching my video :)
Thank you so much....
Thank you so much!!
This is awesome! Thank you for your wonderful tutorial 😊
Thank you so much!!
I shall definitely give a few of these pickles a go. Thank you for the video
Thank you so much!! Hope you like the taste!
Nice info. Thanks for giving me the basic of Japanese pickling.
Thank you so much!
Ma'am I am a vegetarian. You have no idea what these techniques mean to me. People want to sell everything but you generously gave them away. Plus I love Asian food so I already have the ingredients. I've sampled cooking some not so well known dishes from a couple of Asian countries; you know, the kind of things you wouldn't find on a menu in a restaurant. Chinese tea eggs for example.
Thank you! Hope my recipes help your cooking!
These pickled veggies looks appetizing, thank you.
I love pickles .. Not a meat eater I eat less I like more veggies .
You can add 1 tsp of korean kochujang in any of the dishes if you like spicy food. But it's salty also so hold the salt instead.
Although we don't have some of the ingredients over here (like okra or daikon), i will still try some of the more simple recipes. Thanks
Thank you for watching my video! Please do :)
yummy tutorial. I love tsukemono. Now, I have a larger variety to make.
Thank you so much! Enjoy tsukemono!
These lightly pickled vegetables are also very commonplace dishes in Northern and North East China as well. Some people like to add some 'crunch' with mung bean vermicelli noodles. They also tend to smash the cucumber a bit too.
Though not so common in Southern Chinese such as Cantonese, Teochew, Fujian cuisine. I like you avocado cold pickled dish though, interesting way of eating it.
Thank you!!
Looks awesome
Thank you!!
I make some of these at night to eat with my breakfast.
I like pickled quail eggs with diced chili peppers a lot.
Thank you so much!! I hope you like the taste!
And, quail eggs pickles sounds so delicious♪ I should try that too!
@@JapaneseCookingChannel In Texas people sometimes pickle chicken eggs. I like them too but prefer smaller quail.
It's bite sized and the yoke is creamy.
I hope you enjoy it.
Thanks for sharing your recipes. I just made the eggplant one and will try it in the morning. 😊
I've never known American people use eggs for pickles!
Thanks again for watching my video, and trying my recipe!! I am so grateful😊 Hope you like the taste!
@@JapaneseCookingChannel It's mostly a souther State [prefecture] thing to do.
If you have a lot of chickens.
Which is common here...you have to do something with the eggs if you have more than you can use.
Pickling hard boil eggs is a high protein snack.
It's not that commonly for sale now. But pickled eggs were sold in convience stores for decades.
I'm 50. And we have a small farm.
So it's a comfort food. Like mochi ...it is nostalgic, traditional, and brings back good memories.
I hope that is understandable. It's hard to explain cultural things sometimes.
I really appreciate you sharing.
I was station in Okinawa when in the Navy for several years.
I was treated extremely well and enjoyed learning about Japanese culture very much. Tried to be a good guest while there.
Try to make it a good experiences when I meet someone new to Texas as well. 😊
I have to order by mail some ingredients from a Japanese chain of groceries stores. But I can read at about a 4th grade level Japanese now. But it's mostly in English too as it's becoming more popular for people to make Japanese dishes now.😊
I have never been to Texas, but I wanna visit there someday!
Oh, I see. Now I feel I know much more about egg pickles😊 Thank you for sharing me♪
And, that's wonderful you have lived in Okinawa! I love there, and always wanna go for the beach there.
Anyway, I hope you can get good Japanese ingredients, and enjoy nice Japanese meal!
Thanks again for your warm comment🙏 Please take good care of yourself😊
Thank you for sharing these amazing recipe tips,so delicious 💚🌈☮️🥑🥒🥕🍋
Thank you so much for watching!!😊💜
Thank you. I'm interested to try them 🙏
Thank you so much😆🙏
Thank you so much for sharing these recipes! I’m already making two of them (cucumber wakame & miso carrot).
Just one question, apologies if it’s already been asked. What do you do with the leftover sauces, the liquid that’s left in the pickling bag? Do you throw it away or can it be used in cooking?
Thank you very much for trying my recipe!!
I think you can use it for stew dishes or as dressing!
How long can you keep it in the fridge?
They will last for 2-3 days if you store them in refrigerator. For avocado, please eat it all on the day you make it!
Could you please share the brand of soy sauce and oils and rice vinegar? I want to buy the same product
Thank you for watching my video!
Here are the products I usually buy:)
Soy sauce:
nihonten.com/product/kikkoman-shiboritate-fresh-soy-sauce-450ml/
Sesame oil:
japanesetaste.com/collections/all-products/products/kadoya-pure-sesame-oil-200g
Rice vinegar:
www.amazon.com/Mizkan-Rice-Vinegar-24-Ounce/dp/B007OTVENC
Thank you so much
Thank you for sharing the ingredients in your box, for easy and quick references whenever we wanted to do make this food. I love food vloggers like you doing this kind of thing, i find them generous and unselfish whenever they share the recipe in the box. 👍
Thank you so much! I'm so glad to hear that. I will try to make more videos and descriptions that are easier to try for you and other audience!😄
Yes, I'm so agreed with you, we can always come back whenever we want to make one of these delicious pickles and check the descriptions box.
Thanks!!
How long can these last in the fridge?
Thanks for watching my video!
They will last for 2-3 days if you store them in refrigerator. For avocado, please eat it all on the day you make it!
@@JapaneseCookingChannel Thanks.
I love miso, I didn't know you could pickle things with it! I am definitely going to try the carrot, bell pepper, and okra recipes! Thank you 💕
Thank you for saying that😍 Yea! I was also surprised miso pickles are so amazing!!
Hope you enjoy Japanese pickles!
Miso is a producer of probiotic since it is itself a ferment, so if it hasn't been homogenized, it becomes a great starter.
Can we do anything with the leftover liquid?
OMG!!! I can't tell you how happy and energetic I feel when watching a cooking video and realise that I have every ingredient mentioned! I can make your delicious looking beginners tsukemono this weekend with all the usual breakfast time suspects, like miso soup, rice, grilled fish, sweet potato, greens and natto. I'm so excited!!! Thank you so much for such a fantastic, simple but charming and encouraging video! 😋
Thank you so much for saying that!
That's amazing you already have ingredients for the recipe! 👍
Hope you enjoy these tsukemono and delicious Japanese breakfast 😊😍
Thank you so much for this! I've always wanted to know which vegetables and what they are pickled with in Japanese cooking and you gave us ten beautiful examples.💜
Thank you so much!! 💛 Enjoy delicious Japanese pickles!
Wow. How long can these be refrigerated? I am single and if I make them, I’ll probably make more so would appreciate some advice on “shelf life.” Thanks.
Thank you for your comment! They will last for 2-3 days if you store them in refrigerator😊
For avocado, I think you should eat it all on the day you make it!
If you put them in a glass jar and make sure theres enough liquid, especially vinegar and sugar to cover all the veggies. Will last months.
I made the pickled avocado yesterday and it was the most delicious avocado I have ever tasted. Thank you for the amazing recipes 🇯🇵❤️
Thank you!!
Avocado pickles is my favorite too! I'm so happy you really liked it😆💕
If you live somewhere that doesn't have shiso easily available, various types of basil make a good substitute, although of course they don't quite taste the same.
Thank you for your advise! Yea, that's the good substitute👍
You can also grow it. It’s very easy from seed and mine actually came back from last year! :)
These basic recipes are actually hard to find. I think people assume everyone knows them because their mom taught them.
Thanks for watching!!
Yea! Some of the recipes were made by my mom. Please try them some time😘
Nice ideas to try, im always preparing cucumber miso tsukemono, radish tsukemono and kombu no tsukudani. Keep up good work!
Thank you very much!!
Enjoyed watching this. I'm Filipino and i love any pickled side dishes in my meal. Can you also share your own version of Japanese kimchi please. I love kimchi and I'm not sure if there's a difference between Korean and Japanese kimchi.
Thank you!!
Kimchi is my favorite side dish too!! I think Japanese people are more likely to just buy kimchi at stores (a lot of them are made in Korea) while Korean people usually make their original kimchi at home. But, there are several types of spicy pickles in Japan too, so maybe I will do it in the future video😊 Thank you so much for your comment!
Please make more vegan recipe videos! This is wonderful! Thank you 🎉
Okay! I will think about it! Thanks for watching my video 😊🙏
I love pickled foods! I wish America had more than just pickled cucumbers. My family comes from Sweden and we eat something called Pickled Herring. It's very sweet and tangy pickled fish :) can't wait to try these!
Thank you for your comment!
Wow! Pickled Herring sounds really yummy😆 I wish I could try it here too.
I love pickled herring too, and I'm part Swedish. America has lots of things that are not cucumbers that are pickled, like dilly beans and pickled okra from Texas that they sometimes sell at Walmart. I want to make all these recipes. I'm growing daikon radishes so I will definitely make that one when they grow big enough.
Please let me recommend gardinera (sp), it's Italian, i presume, and it is a delightful mix of pickles, with some heat. I just love it. It has some celery, sweet pepper, cauliflower (so crunchy), onion, and carrot in a tangy brine.
And it's in most supermarkets in the pickle pepper olive section.
I love all these, though you should be able to find pickled beets, pickled red cabbage, pickled onions and quite a few others in most supermarkets in the U.S.
@@JapaneseCookingChannel Check your closest IKEA, sometimes they sell Swedish food like pickled herring, lingberry jam, and crispbread.
Thank you for all these recipes! I love tsukemono, such a convenient way to add a variety a vegetables in your meals!
Thank you!! Yea, adding tsukemono makes your meal great!
I always thought that eggplant has to be cooked before eating
I am just in awe that you take such care with each item...and can only imagine the taste of love and care those that eat your food must enjoy. Cooks that touch their food give it a flavor that cannot be matched by anything else. Much respect and admiration.
Thank you so much for your compliment. I'm so glad to hear you say that.
All you make me in love with vegie🥰🥰🥰ឆ្ងាញ់បែបបន្លែស្រស់ៗ🥰🥰🥰
Thank you!!😍
Oishii! 😍
Shiso wa watasho no sokoku de kaenachattandesu 😢
Maybe i should order some seeds and grow some shisu at home 🧡
Arigato gozaimasu!!
Yes, if you can do that, it would be perfect! 😆
@@JapaneseCookingChannel ❤️ i think i will give it a try ✨☺️
Amazing!
Thanks!!!
Am so glad I came across this channel. I love Japanese salad, but do not know how to make them. Now I know. Thanks for sharing.
Thank you!! I am so glad to hear that😊 Hope you enjoy Japanese food!♪
Nice video and channel, but sorry for being annoying about grammar, but in your about section you wrote:
"I am here for you to introduce EASY JAPANESE COOKING! "
That means WE are going to introduce japanese cooking, the correct phrase should be:
"I am here to introduce EASY JAPANESE COOKING for you! "
Have a nice day and sorry the inconvenience... :3
Thank you for your advice!!
Thank you for your style of video. You start right off into the techniques and you move along without long drawn out sequences of so many of these do. Thank you for the simplicity and the art involved. Both Japanese principles.
Thank you so much for watching my video!
I'm so glad you liked my style 😁
Great recipes! Try cucumber with sesame oil one without sugar. Tsukemono in Japan usually not sweet. But good variation too. Very good presentation. I love your way of teaching.
Wonderful thank you so much for sharing, I’m off for a food shop byyyeeeee
Thank you!! Hope you enjoy!
Hi, I have just found your channel and am looking forward to watching all your videos. Do you have recipes with quantities of spices, salt etc. I’m not a very adventurous cook so like to see quantities before attempting something new. Cheers.
Hi! Thank you very much for finding my channel!
Please see my blog 👇 to see the quantities of each ingredient.
misosoup.site/10-best-japanese-pickles-recipes/
For the quick pickle sesame cucumbers, any other veggie we can substitute the cucumber with? I'm not much of a cucumber person, but I love sesame and soy sauce pickles!
Thank you for your comment!
You can make it with carrot, daikon, bell pepper, etc!
Ha! 3:05 I am very surprised about somebody cood eat an eggplant Antipasti whitout frying it in advance! (Maybe I can try it!) Arigato!
Thanks for watching my video! Please give it a try :)
Thank you for your sharing. Could you tell me how long we can keep cucumber and carrot in refrigerator? Could I make 1 time and keep it for 1 month?
Thank you for watching my channel!
They will last for 2-3 days if you store them in refrigerator. For avocado, please eat it all on the day you make it!
Where’s Menma? And where’s Gari?
Thank you from Canberra Australia for your great video . I love Japanese pickles .💕☘️
Thank you!! Hope you enjoy making pickles😍
My local supermarkets do not sell Japanese style cucumbers.. any substitution cucumbers you recommend?
You can use your cucumber! I think it's good for pickles :)
I feel like these are more actually brined dished not actually pickled...
Edit: how long do these last in the fridge if we make them at the beginning of the week?
They will last for 2-3 days if you store them in refrigerator. For avocado, please eat it all on the day you make it.
Honto-ni arigato gozaimasu. Oishii sama desu, Chefu-san !! (Barcelona)
Muchas gracias!! Please give them a try!
Arigato gozaimasu 🙏
Just discovered your channel. You have a new subscriber! I can't wait to try the Daikon one!
Thank you very much for subscribing my channel! The daikon one was soooo tasty! Please enjoy it :D
Very clear explanation. Thank you very much. I will try to do it.
Thank you very much!!😆
Great recipes and so clearly explained! Thank you! Would some of them keep for a few days or do they usually need to be eaten by the next day?
Thank you very much!!
They will last for 2-3 days if you store them in refrigerator. For avocado, please eat it all on the day you make it!
All of these recipies look so good! And this made me want okra again, but I have no idea where to buy it.
Thank you very much!! Oh, I hope you can get okra...!
Can you put in jars and sealed for winter times like you would with jams?
It may last a little longer if sealed, but basically it should be eaten up within a few days.
I loved this presentation of side dishes. I miss Japan, and these recipes help me to enjoy the lovely flavors of Japan.
Thank you so much for watching my video! I'm so glad you liked the recipes 😍
Thank you for this tutorial! I love tsukemono, especially the cucumber and wakame. I also didn't know you could eat eggplant like that, because I usually cook it. I also love that it's quick! Having to wait a long time for delicious food can be torture haha.
I had a couple of questions: if you can't eat the tsukemono right away, how long can they sit for in the fridge? Do you recommend to only keep it for a day or two before having to toss it? Also, after you finish eating the food, can you reuse the brine, or do you pour it away?
Thank you very much!! I am so glad you liked the recipes!
They will last for 2-3 days if you store them in refrigerator. For avocado, please eat it all on the day you make it!
For the brine, I would pour it away because it contains a lot of water, and doesn't taste much. If you want to use it, maybe you could put it in simmering dish or something like that 😊
@@JapaneseCookingChannel what ant amazing idea to add brine when cooking simmered dishes, thank you!
So many great ideas. I think I would even eat the eggplant. Of special interest to me is the misozuke with ginger paste. Yum.
Thanks!! Yea, misozuke is amazing!
Wow! Thank you for this video! I loved it! Also I love that it is vegan which makes it perfect!
Thank you for watching my video!
Please enjoy various Japanese pickles😊
Do the vegetables stay crunchy after that kind of pickling?
The cucumber, bell pepper, cabbage, carrots, daikon... Those will be still crunchy after pickling, I think :)
Could one use the brine/dressing again for a new batch? And how long will these dishes be good to eat?
The water in the vegetables will come out and the pickling liquid will become very watery and the taste would be light. If this doesn't bother you, you can reduce the amount of vegetables and use them in a new batch.
By the way, the shelf life of these pickles is 2-3 days if you keep them in the refrigerator. For the avocado, please eat it all the day you make it!
Nice! I’ve always been curious with these side dishes whenever I go to a Japanese restaurant. Now, I can try them thanks to you.
Thank you so much! Please give these a try :D
I'm so sick of eating salads and boiled veges this video blew my mind
Hope you enjoy!
Can any of these keep in the fridge for 2 days or more? I want to make a big amount and eat it over a few days ☺️
Thank you for watching my video!
They will last for 2-3 days if you store them in refrigerator. For avocado, please eat it all on the day you make it!
Thanks for all sharing recipe 🌿🌿
Thank you for watching my video!!
What a useful video! I’m going to try them all 👍
Thank you!! Please try😍
Thank you for Sharing your recipes and ideas God bless
Thank you so much for watching my video!
I cant find mirin where i live. Is there a substitute that would be good to use?
Thanks for watching my video!
I think you can use a little sugar instead of mirin.
When you need 1 tablespoon of mirin, please mix 1 teaspoon of sugar with 1 tablespoon of sake.
Could you please show how to make pickled spring/green onions heads (bulb)? Could only find vietnamese videos 😢
I mean in conserve (jar)
Thanks for your request! I will try that next time 😊
whats the difference between mirin and rice wine vinegar?
Thank you for your question!
Mirin is sweet seasoning, and rice vinegar is sour seasoning.
Mirin is made from steamed sticky rice, koji rice, brewed alcohol, sugar, etc. When the mixture is fermented, squeezed, and filtered, it becomes mirin.
Rice vinegar is made from brewed liquor made from rice. When it is fermented with acetic acid, it becomes rice vinegar.
@@JapaneseCookingChannel Thank you, that's really helpful. Both are hard to find in the US! and I think sometimes they confuse the terms.
Thank you for the recipes, they look great!
Here is a helpful hint, if you place a wet towel or paper towel underneath your cutting board, it will stop moving when you are chopping things :D
Thank you for your advise! I need to do that😅
Always toast your sesame seeds slightly!
Hello! I am italian and I like your videos, I like very much tsukemono! Please, do you have the recept how make shiso juice? Arigato!
Hi!!
Thank you so much for watching and comment!
Oh! Shiso juice is good idea! I will try in the future video:D
@@JapaneseCookingChannel arigato!!!!
with all the storage bags you use for vegetables - can you reuse them?
Yes, you can!
By chance I found your channel. I am going to subscribe because you list the ingredients. That is so thoughtful. Thank you so much. And keep up the hard work
Thank you so much! Your comment motivates me to make more good videos!😆🙏
I curious, what vegetables taste better with miso marinated?
I think carrot, daikon, celery, and cucumber are good for miso pickles!
What brand of soya sauce do you use? I find Kikkoman is too salty. Further i dont like sugar or msg in soya sauce. Someone has a good soya sauce to recommend 🙏🏼Thanks ❤
How about the low sodium soy sauce like this?
amzn.to/3EsTwTG
@@JapaneseCookingChannel Thanks 🙏🏼 I’ll try. ❤️
How long can tsukemono stay stored in the fridge?
They will last for 2-3 days if you store them in refrigerator. For avocado, please eat it all on the day you make it!
Tanks. Good idea and tasty🤩
Thank you!!😍
Can the ingredients be switched? For example, cucumber made with carrot recipe?
Yes! You can do that 😊
@@JapaneseCookingChannel Wowee! Thank you ♥️
My child like pickles a lot, but I'm afraid giving him too much things with vinegar may give him upset stomach 😅
Lovely side dishes! How long can they be kept? I want to try making them but worried i won't be able to eat all of it before they go bad.
Thank you!! They will last for 2-3 days if you store them in refrigerator.
Please make small portion of them as needed😊
Brilliant ideas to eat more vege & cook light!! 💕
Thank you so much!!💖 Please enjoy your vege!:)
Look very tasty, Japanese food and Chinese food as good
Thanks!
How long can different kinds of pickles keep in the fridge?
They will last for 2-3 days if you store them in refrigerator. For avocado, please eat it all on the day you make it!
What can I do with the remaining sauce? (That is not another serving of pickles)🤔
I think the remaining sauce contains a lot of water, so I would throw it way. If you want to use it, maybe adding it to stir-fry dish or simmering dish would be work😊
@@JapaneseCookingChannel ookay, thank you! ^^
How long can they be preserved in the fridge?
Thank you for watching my video!
They will last for 2-3 days if you store them in refrigerator. For avocado, please eat it all on the day you make it!
These all look great! What type of bean spout did you use? I usually spout mung or lentils.
Thank you!! I use sprout mung!
Before making pickles do I need to mix salt with cucumber in order to drain extra water? Thank you so much for easy pickle recipes.
Thank you so much for watching!
Yea! I think that's better. I didn't do that to make it quick😂
Very nice simple help to learn pickling Thank u
Thank you so much!!
Thank you for your amazingly tasty and easy to make recipes! I’ve fallen in love with the cucumber one!! Been eating it for 2 days straight! Super refreshing!!
Wow!! I'm so happy to hear that! Thank you so much for trying my recipe :D
I m Korean and enjoy eating Japanese food too! We have many veggie side dishes too! And they are very similar to these dishes 🎉
I love Korean food too!! Thanks for watching my video 😊
I absolutely love your cooking videos! So straightforward and makes easy sense. Thank you for your work, you’ve really inspired me to cook again especially JaPanes!
Thank you!! Please give it a try:)
For the pickled okra, what can I substitute salted kombu with? I have access to wakame and regular kombu.
Thank you for your comment! Please put your regular kombu (just small piece of it) and put extra salt instead of salted kombu😊
Nice..I love Japanese food...Can you show some list of japanese breakfast , salads and dinner also...
Thank you!! Please check these for Japanese breakfast recipes😊
th-cam.com/video/p3GBYdLO28I/w-d-xo.html
th-cam.com/video/uUKgAq83TIk/w-d-xo.html
Is there any way to make a big jar of these pickled vegetables to store for a long time?
Since this is homemade pickles, I think you should eat up in 2-3 days.
Sorry about that. I think pickles with a higher salt content would last a little longer.
I will share those recipe when I'm ready!
@@JapaneseCookingChannel thank you!
なす以外はどれも美味しそうです。 なすが嫌い。🙂 Other than that, I love Japanese pickles. How I miss the pickle vendors in Japan. The avocado one is new to me. Thank you so much for making this video.
Thank you so much for watching💖
ぜひ、なす以外で試してみてください！😊
Avocado one was more delicious than I expected actually!
What branch of soy sauce did you use? Thanks
I use kikkoman shiboritate fresh soy sauce!
nihonten.com/product/kikkoman-shiboritate-fresh-soy-sauce-450ml/