How Five Of The Oldest Cooking Traditions Survived Centuries | Still Standing
ฝัง
- เผยแพร่เมื่อ 1 มิ.ย. 2024
- From super thin, layered phyllo dough in Greece, to a 1,000-year-old roasted rice cakes tradition in Japan, to a rare cashew liquor made only in India.
We will take you on a tour of five of the world’s culinary gems - to see how their centuries-old traditions are Still Standing.
00:00 Introduction
00:45 Phyllo
08:11 Soy Sauce
15:48 Feni
24:54 Mochi
32:41 Mole
41:24 Credits
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How Five Of The Oldest Cooking Traditions Survived Centuries | Still Standing
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6:48 the way his voice cracks at 7:38 as he's expressing gratitude to his wife, son, tourists and tour operators...his humility touches my heart. Giorgos Hatziparaskos is a wonderful national treasure 🙏
your filming is beautiful. what camera are you using ?
It was very touching when he was showing his gratitude, im a grown man of 44 and my eyes got a bit watery....if everybody had that sort of attitude the world would be a better place..
the way his voice cracks? wtf do you mean bro
@@madeinamericawatchmedesi7251 plus what are u talking about kid
haha funny joke !
These people who keep these traditions alive should be given $$$ for their efforts. These experiences are unique to the area and should be protected at all costs.
Amen! Brandi, you are so Correct in this Declaration! These people are the perfect example of Character, dedication, integrity, and commitment! They are Heroes in their Own Right! They deserve a Medal, Money, and Eternal Gratitude!
they are not doing this for money . not everything is about money
@@Mclovin96X Exactly. Its tradition, and culture that they are preserving, which has cost them as its not profitable. They should be paid, because they are preserving, and that is important. Paying them keeps them being able to DO these things, as they get edged out by more profitable and cheaper machinery. Its a art and it is important to keep. They dont do this for the money. Thats why they are still doing it. but that doesnt mean they dont deserve to get paid to preserve these things
@@hamster_in_a_wheel_8099 It's not always about more profitable and cheaper machinery. You can figure this guy couldn't possibly keep up with the demands of 100 hotels, simply not possible and I imagine that played a part in the hotels switching. As much as people like mom and pop stores, they simply cannot keep up with ever increasing population and demands for the dough. People don't have time and can't afford to drive from all over the country to his shop to get his products and he can't supply enough product to stock all the stores so the industry steps in to meet the demand. This isn't hard to figure out. This guy caters to a niche group of citizens and tourists in his immediate surrounding area and that's all he can support.
@@marcuslinton310 well, Yeah. Capitalism and the increasing demand for goods. You cant keep up with that without machinery. I dont see how this affects my assertion that traditional methods are being out competed because they are not the most effective and not able to keep up with that demand. Because thats just how it is.
The family of three from Greece are phenomenal, such talent & dedication to such a lost art. I hope this place sticks around for another 50years.
Only 50
@@EbikeAdventuresSD forever & beyond 😉
@@myjourneytotruth Yes abs beautiful
I wish to continue for more generations to generations. Behind this video, there is a big story.
9 90 ok with the first 🥇🥇🥇🥇🥇🥇🥇🥇 9 on my way of blessing 90in you can do den 9 on my
Ive actually been to the Cretan bakery, whilst on holiday, and it's the only reason I kept returning for a holiday, the pastry this guy makes is completely differant in taste and texture to mass-produced filo
I've not been to crete since 2015 due to ill health. There's something really magical about the island I really do miss
I bet that the taste in texture is completely different. I love baklava. I eat it anytime I get a chance I had only had mass produced baklava before. I would love to try this I wish they had given information on how you can order some.
@@marymcintosh4406 oh yes! That is a wonderful idea. If there is a way to order, I definitely would.
@blackeneddove it's so crisp but so delicate, but to ve honest it's the cretan honey, there's nothing out there that beats this, your taste buds explode with wild Greek thyme and oregano sweet citus notes and it's like drinking a 40yr single malt. Dam I miss Crete.
Food nowadays tastes less better than it did in olden days, I am over sixty.
,....? At
I'll
I'm a South Indian (Malayali). At my home in Kerala, my mom has a grinding stone same as metate. It is called an "Arakallu" which literally means grinding stone. I remember my mom teaching me how to grind masalas in it. It was interesting to know about Evangelina's story. interesting traditions.
True..chammanthi made in arakallu cannot match any chammandi ground in mixer..👌
Is amazing an so beautiful the ways our cultures (I am Mexican) can connect with thousands of kilometers and years away.
👍🏾
My mom just made a chammanthi for dinner with the Arakallu today.
I am a Mexican and my husband is Indian and our cultures have more similarities than I imagined. It's very interesting
Phyllo dough making hard and laborious but it is not a dying tradition. It’s flourishing in the region, aside from Greece a lot of the other surrounding countries still make it by hand. Housewife’s and small shops still make it all by hand on a daily basis. Even here in the US a lot of us who immigrated still know how to make it by hand. Personally I only do it every once in a while because making the dish takes hours, but only minutes to eat and store bought phyllo is just not the same
Absolutely agree. Throughout the region, there are even different techniques of dough stretching. It is a tradition passed in families. Many restaurants and taverns are proud of presenting their own handmade phyllo. There's nothing wrong with store-bought, but you can tell the difference in delicacy of the texture and taste. It is a real treat.
Even though I don't speak or understand Japanese language I could listen to Naomi for hours. Her voice is music.
This is the comment I was looking for her voice ie beautiful and so is she
Agreed!! ❤
She has the kind mother/grandmother voice from an anime!
There’s a reason why voice acting, especially voice actresses from Japan have one of the biggest fandom on the internet.
I love the idea of revering the ancestors. My family has our family reunion across the lane from the cemetery where many of my family are buried. We have family there going back to the 1700’s. When we’ve finished eating it’s tradition to walk over to visit with our family members who have passed on. They get told of happenings since the past year, introduced to new family and tell stories about them. To me it’s so comforting knowing around me are my ancestors. So close yet so far away.
You are very fortunate to have family left.
That is a very cute and sweet way to remember your ancestors.
How lovely. Thank you for sharing this with us.
Send
I went to the Imamiya shrine years ago when i visited Japan, the owner lady was incredibly nice and with the help of a translate app taught us about the shrine and how to properly eat mochi, her smile never left her face and made us feel so welcome.
How to properly eat mochi? I'm Japanese. You eat it.
@@madtabby66 it's dough bro, it's literally dough.
@@madtabby66 I think ppl misunderstand when we say/ask "how to properly eat" something. For example I come from a country that uses bare hands to eat food like rice. Japan uses chopsticks. I like to learn how ppl usually eat their country's food and replicate when visiting.
Yorio and his workshop story is so beautiful to see this family working together
7:20 The man has dedicated his life to his work! Even as he talks to the camera overwhelmed with emotions, you can see his right hand still operating the machinery -- MUSCLE MEMORY! Wow ❤
I always find it amazing to see human bodies shift, bend, and change shape due to the same task that body preforms time and time again over so many years. The Greek phello maker is an amazing example❤
I am so spending triple the money on that soy sauce, knowing the work and passion that goes into the production. I think it's worth it.
i think u will be able to notice the difference
my relative produce a traditional alcohol drink, compared to industrial one, it's has its distinct taste
As am I. I was thinking that no matter how much it costs, I will taste it. I was thinking of Japanese sticky rice, alone, with the soy sauce.
industrializing things just means scaling it up for super rich people to steal your business from you! How could turning out more doe a day matter when everyone is unemployed from the machines doing all the work? We have to have mechanics and engineers to make a pie now adays cause the machines do all the work, no engineers to make sure the rest of the infrastructure is in working order either to busy "making the food" for us in factories. Nice to see traditions survive insanity :)
You really can taste it. The best way I can describe it is this: you know how when, lets say a factory somewhere makes "instant rice", right? Well, lets say they make several varieties, and it's like "Instant rice: Chicken flavour" or "Instant rice: beef flavour". And you eat it, and it's never good, but you never question the "taste" thing. Does it really taste like chicken, or does it taste like shit, but tries to make you think of chicken? Would you mistake a real roasted chicken with whatever powder they season the rice with? This is kind of like that. Real product vs rushed product made to taste like the real thing via chemicals.
What is the soy sauce brand name I am looking for on Amazon?
The lady that does most of the speaking (in Japanese, or course) in the video about mochi is absolutely lovely. Her little voice and her desire to stay traditional are two traits that I love of the Japanese ladies. This video, for some reason, made me feel so peaceful. Thank you.
i got opposite thoughts. i imagine her to be a toough business lady. she was very hard on the advertisement. only with ten years of experience you can do that, we don't do it for the money blablabla. 5 bucks for rice cake and a cup of tea... i don't think she is so lovely. i can imagine she tells everybody that those cakes can heal anything to sell more...
@@KlausKlauskinski That would be another way to look at it. As a jaded old retiree - I tend to get a little sentimental in this world. Thanks for the comment.
@@KlausKlauskinski 5 dollars in Japan is not so much. Not being greedy doesn't mean wreckless
@@fan8281xx Would be $10 in Canada..... 🤔 Where "everybody" is so rich.... 🙄🤣🤣🤣🤣 👃✌️🥰🇨🇦
@@KlausKlauskinski maybe so, I am so naive......
My granny's was the last generation in my family making Feni in Goa. I'd go pick up cashew fruits from the trees in our village and roast the nuts and whack them with rocks to crack them open back when I was 5. Had no idea all this went into making Feni itself o_o
Redy go
How wonderful yoi didnt learn? What a shame seems like a cultiral sacred thing skill taught by anxestors passed down by more ancestors.
You what?! You whack em with rocks to crack em open ? You should be on show old school.
@@rasadams9034 it's a rock meant to be used for just that. Looked like a proper circular skipping stone. You should use a grindstone sometime, much better than a mixer grinder
@@gritskennedy5007 unfortunately we didn't. My parents moved to the city for their career and I've been born and brought up in the city. These things happened when we'd go visit granny or 'Mai' as bro and me called her during our summer vacations. Theres a cook book updated and handed down over generations though!
The life long dedication of the baker is admirable
he has become his own museum, it will always be his way of life
222 CLAIMED AND RECOGNIZED BY THE FIRST US IMMIGRANT PRESIDENT, PRESIDENT RAY!!!
this was a pure treat. My grandma passed on some Romanian dishes to me when I used to visit her after I moved out of my parents house. I still have her pencil written instructions in a little metal box she gave me. That was over 50 years ago Thanks
Can you share some? :)
Oh yes please! Even make a super-basic recording of them and put them up here on TH-cam! Just show us the paper while you read them,that would be enough! You wouldn't need to cook them, unless you wanted to in which case that would be fantastic 😍
I am so glad that my state of Oaxaca Mexico was included on this documentary,Evangelina represented us in an outstanding manner, she is an amazing person and she is doing a terrific job on preserving our traditional cousine 👏👏👏
In my house we still have my late grandmother's metate but we rarely use it, except for dishes that specifically require it. My mum has always told me how her own grandmother used to employ the metate for hand-making tortillas, but more and more industrial processes are making it more and more obsolete in the kitchen because of its sheer size, as it is not as practical as a molcajete. Still its a beautiful piece of family history, and I love to use it even if I end up sore all over.
That Greek family... what they're doing is amazing.
Really happy to see Gaonkar's Feni in this video. As a fellow Goan I feel great to know that this tradition received an audience through you guys.
traditional ways always have a human element, an emotional one that you cannot deny. it will sound weird... but watching the video made me cry... not out of sadness. but out of pride and acknowledgement of the dedication and lives spent keeping traditions alive.. i may be an american but in allot of ways i miss the traditional ways.. no bigger scurge than modernization really. the separation of people into what they've mostly become today... well, lets say i sometimes dred what may come.. but as long as the secrets and means are kept of the traditional way... then they are never lost. i will also say that out of all the clips in the video the mole made me remember my mom. i can't say i've ever really mourned her loss... i think i've been putting it off until i can finally follow through with her last wishes... ty for all the hard work and dedication into keeping the old ways alive. peace.
Lovely, lovely, lovely. These ancient traditions must be kept alive as much as possible. The variety and dedication and ingenuity is wonderful to see! Everything handcrafted seems to have hundreds of years of work and love put into it. I'm especially impressed with that 1,000 year old mochi business in Japan.
I hope that great deserving man that makes the dough gets to tour the Netherlands asap. He is a rare gem❤🙏
The Imamiya shrine lady's story made me tear up. The commitment and hard work it takes from these women to run a 25-generations service. There is something devine in a matrilinear bond, knowing that your antie, your mother, your great-grandmother... all made the same dough and all provided this flavour memory of the shrine like a priest, and you are doing the same. Beautiful.
These traditions are beyond ageless. I have always appreciated seeing how things are done, but this is a whole other level. Thank you for sharing.
The respect for these master craftsmen and their family's commitment is a source of pride few will ever experience... lovely and hart warming... thank you!
I mean , the cuteness of the Greek family ,specially the father , killed meeeee!🥰😍
Hope their businesses could grow again as they do such a nice job ❤❤
I have so much respect to everyone keeping centuries old traditions alive. It's thanks to them we have the chance to learn and watch how our ancestors use to make things when technology didn't exist.
I love the phyllo dough maker !!! He says it keeps him alive!!! ❤
In Germany we say "Wer rastet, der rostet".. that translates to: "Who rests - rusts."
There is a similar English proverb: "A rolling stone gathers no moss."
My grandmother used to make quilts I just found this out 5 years ago. I asked my mom did any of her siblings have a quilt from my grandmother? She said no. I asked her did she know how to make the quilts? She said no. I was disgusted. Smh as many Summers as I spent at her house if I knew she made quilts I would have asked her to show us. Now that's a whole legacy lost.
If you would like to learn to quilt. I would start with Missouri star quilt company and Jordan fabrics on TH-cam. From there you can go every direction in quilting. Law of attraction, if you start, something of your grandmother’s will come to you. Enjoy 😊
@@lorraineadkins3743Thanks Lorraine 🙏🙏💙💙
My grandmother made so many blankets. There were many finely crafted but most were just warm blankets. With only a fireplace in the kitchen and a wood stove in the parlor it got COLD! I remember being a little kid with so many blankets piled on me I couldn’t roll over. I still have a few from my childhood.
There are quilting clubs everywhere
I LOVED every aspect of this program. So interesting & lovely how each one of these families is working very hard to keep their ancestors tradition alive & continuing on.
Mygod my tears are flowing without my permission. I am really amazed by these people keeping their traditions going.
Mad respect to the old baker man, it's really hard work to make that dough, amazing what he is capable of in his old age.
I’m happy to see my state goa and it’s age old tradition of making feni. Some of my family members also make feni and follow this same technique 😇
I lost a day there - thanks to feni... But I am a lightweight. Great food and not the smell of Delhi.
Thank you, loved all the traditions! Oaxaca, I have been there three times, beautiful people, great food, and incredible History! Gracias
19:22 "When we use our feet, the smell is fresh." Funniest thing I heard someone say who uses his feet to prepare food.
The Greek baking family in the first part of this video, are simply amazing and prove that the almighty dollar doesn't reign here - just enough to make a living and keep doing what they enjoy and sharing it with tourists. I'm from New Zealand and if I were physically able to, well more importantly had the money, would love to visit this bakery and watch true masters at work. However, I am grateful to be able to watch this video, thank you. And thanks to all the other artisans. 😄
The whole video was very satisfying for sure.
1) Since traditional times - In South India - the Mexican metate is still in use fr grinding the different varieties of chutneys!
2) It is called "ammikal".
3) Many varieties of heavy "stoneware" vessels are used regularly fr cooking gravies/ stews/ boiling rice etc. Even the Mortar & pestle also come in stoneware.
4) The large stone "Attukal" is used fr manually grinding heavy duty Idli & Dosa batter.
5) "Appakaral" is used fr deep frying small balls of fermented batter in 5/7/9 pre designed stone pits.
6) All the above jobs are done manually!
Amazing documentary. People seeing more value in traditions than trends.
traditions are trends
Handmade food is always made with love
Can't compare with process food
tastes almost the same not worth the trouble to be honest
@@idonargesy8197if you want to support the hard work and appreciate the time and dedication it’s great. But it is almost always more expensive can’t use it as a normal person at least regularly
@@idonargesy8197 and let be real here no one is going to drink that feni liquor if they saw how it made.
the woman running the mochi place has the sweetest voice in the world
Evangelina making her Metate walk and combinging those amazing ingredients makes my mind imagine my nose is smelling that fragrant sauce!!
I am feeling hungry to eat Evangelina's unique dishes...God! So wonderfully she makes the dishes.
I have so much admiration and respect for the old ways of doing things.
It feels very human. Makes me sad more people cannot live this way and it's still hard for people to maintain a life like this.
Yes, today people want instant gratification. An industrially made food cannot even compete with these wonderful, traditional made foods. God bless these wonderful people! Long may tradition live!🙏❤️❤️❤️❤️❤️❤️❤️❤️❤️
These amazing traditional makers are the salt of the earth people and they all have my respect.
Is it possible to show behind the scenes of how you get these stories and how you film. Also about the members of the team? The challenges you experience? Btw your work is amazing.
Same same!!! It would be really helpful as I want to do the se
THEY need their own TH-cam channel to share the techniques and recipes for generations to come. Their consistent viewer ship, subscribers, etc will sustain their business, especially when this beautiful man and wife decide to go. Their legacy will live on.
Can't get any better than this! I hope they can continue their traditions.
So proud seeing Goa (india)my hometown oldest traditional method of making cashew feni.. which my grand father is still following …😊
But aren't his shoes so dirty?
@LittlePeepsTube not really.. it's the cashew fruit itself which is stuck on shoes while smashing out juice..
He wore the showes out on dirt and then stand up in dirt then steps in to smash. Thats freaking disgusting
@@AnkhiJatt-rr2dn He's also sweating into it the whole time, and that whole "tub" isnt sanitary but if you're looking for sanitary you're definitely in the wrong place of the world
@@namelessrice the distilling process makes it pure, there’s a reason alcohol was the safest thing to drink back in times when we didn’t have the concept of sanitation.
I wish they'd list the businesses so we could find and buy their products.
When all the electronic stuff fails....as it will...these ppl will be back in business & things will be right in the world again.Great video.
Yeah right….. technology will prevail at the expense of these traditional businesses. Unfortunately that’s how it will be.
I ordered some of that soy sauce last Christmas. It is AMAZING!
Can you give me the name of the soy sauce please?
One thing I like about the soy sauce maker is that even though they make it using traditional methods, the use modern tools to ensure quality, consistency and cleanliness, and allows them to make it easier and more. It's not completely traditional but somewhere in between.
What beautiful legacies! Thank you, everyone, for continuing your trade and for sharing!!!
stunning! Thank you for giving these traaditions a voice. We can't loose them
Thank you for this celebration of cuisine history and community - very nice to see how each of these traditions are carried on by the children - I hope all of these processes last for eternity - bless them all and thank you so much for uncovering these hidden gems
I don't watch 'cookery' programs...but this...this was fascinating watching.
I'm from Delhi and I just love Feni. First time I tasted feni, I bought it from a local bar in Goa. The taste, aroma and the kick was just amazing. Pity it's either not available in Delhi or the ones available are watered down making it unpalatable.
I'd love to try it and I don't even drink! It sounds delish!
20:00. The "ant hill" is actually a termite hill. Ants aren't known to commonly dig in clay, and the shape of the hill resembles that of termites. That mound alone looks like the termites inside are part of the genus Macrotermes, which are fungus growing termites.
The pure passion these people express is really really admirable and heart warming.
I hope these craft will stay and and not replaced by industrial mediocrity!
The soy sauce is $43 on Amazon but I added it to my cart anyway. Looking forward to tasting it!
It's the real deal, I'm sure it'll be worth it.
@@jayforeman5299 it's just soy sauce
I love and have very high respect to old people because of their wisdom through learning and experiences so as with their arts and crafts. I really miss my grandparents and i love them.
You watch other videos where they talk about ancient tech and the mysteries surrounding how things were done in ancient times (pyramids, stone cutting, easter island, etc) and you wonder how that knowledge just vanished and became "lost" to the modern world. Then I'll see a video like this and realize it's actually pretty easy. We're potentially 60 years away from nobody knowing how to make phyllo dough or soy sauce or whatever it may be by hand. As corporate & government entities take over farming globally, we're losing an immense depth of knowledge by removing generational farmers around the world. As we saw when Russian communists forced out the Cossacks in the past, food production plummeted without their knowledge.
The mochi lady is so cute and I love her voice. And I'm definitely hunting down this soy sauce.
Love her accent
I've discovered how to make it myself. Takes a year, and I'm using a crock rather than giant vats, but we'll see how it goes.
Mad respect to the old man making the doe
Thank you so much for sharing the labor of love of so many cultures. Beautiful people n I can see the spirit of Mother Earth in all of us as ONE. THANK YOU 🧡
Ive never had fenni or barrel aged soysauce. Im intrigued. For the soysauce im guessing its like barrel aged whiskey or wine vs stainless steel drum made whiskey or wine. And with the latter, you can definitely tell a difference
My grandparents had a still and that's exactly what they used to do even down to the red clay mud that's used it didn't come from an inhale but it was red clay mug with no rocks in it just smooth like I use for ceramics.. it must be good!!
Its basically Appalachian moonshine, mash, copper pipes and everything.
I'm making my first batch in a crock. It takes at least a year.
"Traditional cuisine is this. It's art. It's love." ♥
Hi my friend. Amazing documentary. People seeing more value in traditions than trends. Like
Thank you to anyone and everyone keeping the old ways alive and well.
The rural feni manufacturers in India are inspiring with their ingenuity when they use local knowledge to create a distillery 👍🏾
This is one of the most fasinating video's I have watched for many many years..., thank you. 🥰
What blessing that must be after 2010 so father mother and son can work together
People who are humbled with the appreciation of true food and tradition. That's love!
much respect to those that choose to preserve the past and push it to the future!
Kudos to these people for keeping the tradition going 👏👏👏👏👏
Thank you for this documentary!
We need links! Business insider is making money off of these people's stories. The least they could do is make the product accessible. That being said Evangelina's smile is infectious. She just makes you want to be happy and kind!
What an awesome video! Love the passion and dedication that these people have for preserving their traditions
I love phyllo man, i wish i could live doing something i loved 💚
Omg to me they’re amazing thank you for sharing this video 😮😊 it’s so awesome God blessed them n keep them ❤😇🙏🏼
Naomi was simply delightful. Her dedication in honouring her ancestors and her faith is very touching.
I love this. MORE please. 🙏🏼
The first family is doing beautiful work, it’s always amazing seeing traditions kept alive
Damm..., I would love to try Feni..., I have drunk lots of "homemade" spirits over the years (starting with grappa when I was only 15 by my boss..., R.I.P Jack) home made whisky, whiskey, plum and pear..., just to name a few. I would happily pay for the "GENUINE" article..., not just a modernised version of it.
Imagine having such a loving and devoted relationship to your gods and ancestors! Naomi and her family/workers must be absolutely blessed!
Easily one of my favorite channels. Incredible documentaries, great narration, interesting stories, people and cultures. Thank you BUSINESS INSIDER !! Keep up the fantastic productions !
El mole es un encanto de la cocina Mexicana. Mil respetos a Doña Evangelina por su maestria con el metate en la elaboracion de esa comida tan rica!
Mi restaurante favorito (aqui en Argentina) se llama Mole, pero pensé que se trataba solo de una salsa picante con cacao, no sabía que había muchas variedades!
🇨🇦 A 18 oz (604 g) bottle of that soy sauce sells here in Canada for $69.99 - worth every cent too! 😊
Edited to correct the price.
Thanks to all your Effort ,Thank you from the bottomof the heart,full of knoledge
Naomi Hasegawa avoiding delivery aps is the most heartening choice I have heard from someone steeped in her family's history and customs ~ to bring the true meaning to as many as possible. A Very Beautiful Person. Her Auntie would be Proud :)
Huge respect to the Greek family! ❤❤
Enjoyed the program so much. Thank you
Thank you for sharing theses legacies, 🤩🤩🤩 as we use to say in my country, the best bread for example that we've ever eaten it was a long time ago, before we have the very sofisticated machines preparing the dough, in old days bakers kneaded bread with their hands and feet, and on the top some drops of sweat were falling😀😀😀🙈.
Respect to all keeping the traditional techniques 🙌🙌
Why it is so admirable episodes only about food making processes? I mean i can see clearly not about how food is making or anything else about food, but about how people are standing and how society is developing. Great job at filming. Thanks a lot.
What do you mean? Majority of the videos in this series are about something else, not just cooking.
@@wybuchowyukomendant My bad, i just want to ask why do i see that their skillful and well-made movies are only about food.
@@FLomasterZ how often do you see the videos that they make about the things that they bring to you would you know about this if you saw if you didn't see it here of course you wouldn't what a odd question
I’m having the weirdest dejavu. anyone else already see this exact video even though it was uploaded 5 hours ago?
I've seen this before 🙂
Just so you know, Russell, this is a re-upload.
Don't want you to go into full on panic attack mode, now. Lol.
I didn’t know cashews have fruit.
They have and it's delicious. It's very common to find its juice here in Brazil, as it is actually native to here and not to Asian countries. The fruit itself is delicious as well, but many people dislike it because of the astringency.
And i didn’t know you could eat the seed😂😂😂 I love the cashew fruit loveeeee it it smells a little like dirty socks but it’s delicious in the Dominican Republic 🇩🇴 we trow away the seed and only eat the fruit yellow cashew it’s sweet red it’s a little less
Yeah cashew have a shameless fruit that keeps its nut outside
City people ☕
@@EduardoWalcacer yes, cashew juice is not famous in Asia.
Even though Asian nations like Vietnam and India are the largest producers of Cashews but the juice of cashews is rare here.
Maybe it's in my head, but this soy sauce is significantly better than any others I have had. It costs more, but you require much less.
Love to try it. What's the link?
It would have been great if links had been provided, so that viewers could help support these amazing artisans. I for one would gladly purchase every one of these culinary delights.