Wow, just amazing! I knew you had a dexterous and precise hand from watching, but the steady brush stokes on the small characters is very impressive. My hands would be so shaky trying to write that detailed and compact. I recently tried using some bottled Japanese sumi ink for a painting, and I've really come to appreciate how much skill is involved with your calligraphy, the ink is so much harder to use than acrylics and oils it very much wants to spread. Do you have a preferred style or brand of ink you like to use, ink stick or bottled? I have seen that traditional handmade ink sticks are still made by some smaller workshops in Japan, have you had the pleasure of using one of those before? Thank you again for the great video! It is always fun and informative, I always step away having learned something new, be that cooking techniques, words, geography, culture, even mindfulness. Thanks again, and I hope you stay warm and healthy this Daikan!
Thank you so much! Cooking and calligraphy need a lot of practice. But, I love both! And if you love calligraphy, you'll be better and better. I'll also practice more with you. I nomally use a bottle of ink. I always use stick type. Actually, it takes much time and needs paicience to prepare ink, but we controle the thickness more easily. You're welcome. Your comments always motivate me to make videos. Thank you too! Youtoo😄
@@kyodokan.japanese.cuisine I will have to try again using an ink stick next time then, thank you for the recommendation. My biggest difficulty was that the ink was too thin, if an ink stick lets me control the thickness by adding more pigment, that would help a lot. Thank you again, and I hope you have a nice weekend, Ryusei-san.
@ Of course, I wish you’ll enjoy and like Japanese culture. I recommend to add a few drops of water on Suzuri (the container which use to make ink) and rub the stick of ink on it many times. And if the ink becomes sticky, you add the water. I hope you’ll be good! Thank you so much!!
Bravo, Ryusei! I loved watching this Kaiseki menu video. So many wonderful dishes. I know Kaiseki is the summit of Japanese Cuisine. It made me so hungry to watch this.
I am grateful for the shared knowledge and the beauty of the food and calligraphy. My garden planning for this year will include a greater variety of plants.
This is fantastic menu. All dishes look so iviting and clean. Meant to ask you are you by any chance Chef>? Your videos are getting better every time. I can see you put a lot of work into it. Thank you. Cheers
Interesting recipes today,your calligraphy is really good! Never thought of eating rice with oyster but the addition of ginger and dashi into rice probably made it appetizing .
Brilliant, Ryusei! Delicious, luxury kaiseki. In Romania we also eat fried milt from carp and some other fishes. We had some wonderful kaiseki in some ryokans and in ryoteis in Fukuoka over the years. We had a place in the same building as we lived in, in Nakasu. It was a bit more pricey than normal set lunches, but pure, elegant kaiseki. Memories for life. The format of your episodes is getting better and better. Arigato!
Thank you for sharing food culture in Romania! That was nice. Yes, kaiseki is a but more pricey and you're right, we can enjoy a lot of seasonal ingredients and beautiful dishes. You're welcome. Arigato😄
This was really interesting to watch you make. So simple looking, so fresh and the way you showed makes it look like something I could make - though my knife skills are nowhere near good enough for that fine cutting. I enjoyed watching you writing the menu in Japanese - it brings a whole peaceful feeling to the video. ありがとうございます
I’m so happy my video was interesting to you. I hope you’ll enjoy them at your home! And I’m also glad you enjoyed the calligraphy as well. どういたしまして。ありがとう！
Love this! Just getting ready for spring. I have mizuna, shiso, mitsuba and hopefully my udo had a cold enough winter to get going properly. I'm fascinated with traditional japanese herbs/foraged vegetables. Are there any other you would reccomend that are easy to grow?
Thank you so much! That's nice and you also grow udo!? Amazing. I'm so happy you love japanese herbs. Sorry, my knowledge about growing herbs and vegetables is not enough💦 But, some people grow "Kaiware"(radish sprouts). Thank you!
What a lovely menu! Your calligraphy is beautiful and all of the dishes look absolutely delicious. Kaisekiは日本食を体験する最良の方法の一つだと思います。I’ve never had goma tofu, I’m really curious about the taste (I love sesame flavor). I would like to try making the soup. However cod milt isn’t available in my area. 代替材料として何がおすすめですか？ I also just got some shiso leaf at the store. I hope you’ll have a video that shows how to make use of this ingredient. ありかと! 🙂
Thank you so much! 私もそう思います😁 If you have a chance, please try goma tofu. It's good texture and taste. Yes, please try to make soup! I recommend a piece of fish instead of it. 私は魚の切り身がおすすめです。 Sure! I'll make a video about Shiso leaf. ありがとう！良い一日を
@@kyodokan.japanese.cuisineThank you for the info! I will try making the soup with fish (I have some halibut, I think it would work 😊). I look forward to your shiso video. You have a great day also!
Amazing video, Ryusei!! I have a question for you. What vegetables from Japan should I grow in my garden? It is very expensive to buy japanese fruits and vegetables here, so I want to try growing them. I am planning on growing daikon, mitsuba, soybeans, gobo, and shiso. Do you have any other recommendations?
Thank you very much! Growing vegetables is great:) Actually, I think cucumber, Myoga, taro and seri(drotwort) are good. I’m not sure are these vegetables common in your country. I hope my opinion will be helpful for you!
@kyodokan.japanese.cuisine We have a lot of cucumber in America; I have grown cucumber every year, it is a great food! I will try growing your other recommendations too!!
Wow, just amazing! I knew you had a dexterous and precise hand from watching, but the steady brush stokes on the small characters is very impressive. My hands would be so shaky trying to write that detailed and compact. I recently tried using some bottled Japanese sumi ink for a painting, and I've really come to appreciate how much skill is involved with your calligraphy, the ink is so much harder to use than acrylics and oils it very much wants to spread. Do you have a preferred style or brand of ink you like to use, ink stick or bottled? I have seen that traditional handmade ink sticks are still made by some smaller workshops in Japan, have you had the pleasure of using one of those before?
Thank you again for the great video! It is always fun and informative, I always step away having learned something new, be that cooking techniques, words, geography, culture, even mindfulness. Thanks again, and I hope you stay warm and healthy this Daikan!
Thank you so much! Cooking and calligraphy need a lot of practice. But, I love both! And if you love calligraphy, you'll be better and better. I'll also practice more with you. I nomally use a bottle of ink. I always use stick type. Actually, it takes much time and needs paicience to prepare ink, but we controle the thickness more easily.
You're welcome. Your comments always motivate me to make videos. Thank you too! Youtoo😄
@@kyodokan.japanese.cuisine I will have to try again using an ink stick next time then, thank you for the recommendation. My biggest difficulty was that the ink was too thin, if an ink stick lets me control the thickness by adding more pigment, that would help a lot.
Thank you again, and I hope you have a nice weekend, Ryusei-san.
@ Of course, I wish you’ll enjoy and like Japanese culture. I recommend to add a few drops of water on Suzuri (the container which use to make ink) and rub the stick of ink on it many times. And if the ink becomes sticky, you add the water. I hope you’ll be good!
Thank you so much!!
That was one of the best videos yet!! I’m do glad the calligraphy is back also!
I'm so happy about your comment! Yes, I restarted! I'm also glad you like calligraphy:)!
Bravo, Ryusei! I loved watching this Kaiseki menu video. So many wonderful dishes. I know Kaiseki is the summit of Japanese Cuisine. It made me so hungry to watch this.
I'm so glad you love this video😊 Yes, it's traditional and summit! Hahaha😆 Thank you for watching! Have a nice weekend!!
Thank you so much for this beautiful kaiseki !
I love gomadofu, it reminds me Koyasan.
いつも ありがと !
You've been to Koyasan! That's nice!!
どういたしまして、こちらこそありがとう！！
such a delight watching sensei Ryusei at work!
I'm so happy abput your comment! Thank you so much! Have a nice weekend😁
@@kyodokan.japanese.cuisine you too man!
Your cutting skills and your recipes are just beyond stellar, your food looks absolutely amazing !
Thank you for your comment! I'm so happy:) Have a nice day!!
The menu is lovely. Your Tuma for the Otsukuri is perfect. Enjoyed the Kaniji and explanation of each character. Hello from Oregon US.
Thank you for watching and your comment from Oregon. I'm so happy you enjoyed them. Thank you. Have a nice day😁
I am grateful for the shared knowledge and the beauty of the food and calligraphy. My garden planning for this year will include a greater variety of plants.
My pleasure. I'm so glad you enjoyed my video. That's nice:) I wish you get beautiful and delicious plants. Thank you!
This is fantastic menu. All dishes look so iviting and clean. Meant to ask you are you by any chance Chef>?
Your videos are getting better every time. I can see you put a lot of work into it. Thank you. Cheers
You're welcome! Yes, I worked at japanese restaurant. I'm so glad you watched and enjoyed my videos. Thank you so much. Have a nice weekend✨
Interesting recipes today,your calligraphy is really good! Never thought of eating rice with oyster but the addition of ginger and dashi into rice probably made it appetizing .
Thank you so much as always! Oyster and rice is one of my favorite Takikomigohan😁
What a lovely video
Thank you so much! I'm happy about your comments as always:) Have a nice weekend!
Excellent video. Thank you.
My pleasure! Thank you for watching too. Have a nice weekend😁
Brilliant, Ryusei! Delicious, luxury kaiseki. In Romania we also eat fried milt from carp and some other fishes. We had some wonderful kaiseki in some ryokans and in ryoteis in Fukuoka over the years. We had a place in the same building as we lived in, in Nakasu. It was a bit more pricey than normal set lunches, but pure, elegant kaiseki. Memories for life. The format of your episodes is getting better and better. Arigato!
Thank you for sharing food culture in Romania! That was nice. Yes, kaiseki is a but more pricey and you're right, we can enjoy a lot of seasonal ingredients and beautiful dishes. You're welcome. Arigato😄
@@kyodokan.japanese.cuisine great! Later this spring I am looking forward to some tempura with ramsons and fiddlehead fern and other wild plants.
wonderful video - very inspiring!
Thank you very much!! I’m so happy about your comment. Have a nice weekend😁
This was really interesting to watch you make. So simple looking, so fresh and the way you showed makes it look like something I could make - though my knife skills are nowhere near good enough for that fine cutting. I enjoyed watching you writing the menu in Japanese - it brings a whole peaceful feeling to the video. ありがとうございます
I’m so happy my video was interesting to you. I hope you’ll enjoy them at your home! And I’m also glad you enjoyed the calligraphy as well. どういたしまして。ありがとう！
すごい！！
ありがとう！嬉しい！！
Love this! Just getting ready for spring. I have mizuna, shiso, mitsuba and hopefully my udo had a cold enough winter to get going properly. I'm fascinated with traditional japanese herbs/foraged vegetables. Are there any other you would reccomend that are easy to grow?
Thank you so much! That's nice and you also grow udo!? Amazing. I'm so happy you love japanese herbs. Sorry, my knowledge about growing herbs and vegetables is not enough💦 But, some people grow "Kaiware"(radish sprouts). Thank you!
What a treat! Arigatou!
Thank you very much!! You're welcome. Arigato😊
What a lovely menu! Your calligraphy is beautiful and all of the dishes look absolutely delicious. Kaisekiは日本食を体験する最良の方法の一つだと思います。I’ve never had goma tofu, I’m really curious about the taste (I love sesame flavor). I would like to try making the soup. However cod milt isn’t available in my area. 代替材料として何がおすすめですか？
I also just got some shiso leaf at the store. I hope you’ll have a video that shows how to make use of this ingredient. ありかと! 🙂
Thank you so much! 私もそう思います😁 If you have a chance, please try goma tofu. It's good texture and taste. Yes, please try to make soup! I recommend a piece of fish instead of it. 私は魚の切り身がおすすめです。 Sure! I'll make a video about Shiso leaf. ありがとう！良い一日を
@@kyodokan.japanese.cuisineThank you for the info! I will try making the soup with fish (I have some halibut, I think it would work 😊). I look forward to your shiso video. You have a great day also!
Amazing video, Ryusei!! I have a question for you. What vegetables from Japan should I grow in my garden? It is very expensive to buy japanese fruits and vegetables here, so I want to try growing them. I am planning on growing daikon, mitsuba, soybeans, gobo, and shiso. Do you have any other recommendations?
Thank you very much! Growing vegetables is great:) Actually, I think cucumber, Myoga, taro and seri(drotwort) are good. I’m not sure are these vegetables common in your country. I hope my opinion will be helpful for you!
@kyodokan.japanese.cuisine We have a lot of cucumber in America; I have grown cucumber every year, it is a great food! I will try growing your other recommendations too!!
I don't know what "kaiseki, calligraphy and culture" means, so I didn't watch.
That's also good. Thank you.
Do you know what stupid moron means.? One day when you grow up you will understand how limiting your attitude is.