This is a revised version of the previous video of Somen Noodle, since (as some of you pointed out) the original video lacked the process of making the Mentsuyu sauce. I apologize for the inconvenience and will try to make sure that this will not happen again, and thank you so much for your support!!
You teach us ever single thing step by step, that's so nice. Only because of you I got to learn so much about Japan cuisine and many other things ☺️🙏 arigaotogozaimasu and God bless 😇..
In Bulgaria we have only one summer soup (tarator) so I am very happy to have learned another, fantastic cold dish and share with my family. Thank you so much, Taiji!
I can't wait to try this looks so good. There will be a trip to my local Asian market here in Florida which we have several great ones. Also going to pick up stuff for spicy marinated crabs.
Thanks so much for this video! I've seen people eat these before and always been so curious how to try it at home. Really enjoy your content, thanks! :)
Taiji! Love this beautifully executed video and all your fancy flourishes! For example, the way you put the somen noodles in the pan, and how you dice everything. This looks super tasty and refreshing!
new subscriber here, thanks for your videos in japanese cooking. i tasted all your dishes when i was in japan for 4 years. and my fav is beef curry and gyoza. now i know how to cook it because of your videos. i will try cooking it. more power to you and God bless you😍
Taiji, thank you so much. This meal looks very inviting. It was 114 F/45.5 C here in Phoenix, Arizona, USA a few days ago, but "only" 109 F/42.8 C today. This would be a refreshing meal, indeed.
I love the perfect technique 🇯🇵 not messy at all, love the fast ⏩ forward effects ☺️💞they make me laugh because in my mind I see it neat with practice but it comes out a bit messy I'm very fast though & I do it to a beat, it's like Music 🎼🎶🎵 I miss hearing my beat 💕
Do bring the dip sauce bowl to your mouth. It's a perfectly correct manner of enjoying Japanese cuisine. They are served in small dishes so you can bring them to your mouth that includes soy sauce dish for Sushi. Just bring them to your mouth so you wouldn't drip stuff. Exceptions are large plates then you can use your rice bowl to escape from dripping /dropping stuff. You can use ginger grater or cheese grater the difference is its fineness/texture those are also used for fresh Wasabi root grating.
I love summer dishes, especially cold noodles and soups. Have you tried the traditional Bulgarian summer soup Tarator? You only need Bulgarian yogurt, cucumber, oil, crushed walnuts and chopped dill :D
Thank you for the slurp warning! I just made this for lunch today. Hopefully it’s a staple. I just finished the dipping sauce so waiting for it to cool then itadakimasu 🤗
Your English is so easy to understand. You hardly have an accent. It’s as though you spent time in the UK, which you probably did as you have some British “undertones”. The intention in providing feedback is to help you make better videos. Being that this is a very recent video, you may incorporate some of the suggestions in future videos. I have made these suggestions previously, but they were older videos.
I know a dish called "Zaru Soba" which I made myself at least 3 times this Summer. I wonder where the difference is with Somen Noodles? Is it the Noodle itself and how Zaru Soba is serverd? Would like to know :3
Somen noodle are like Udon only very thinly pulled (like Italian Capellini) where as Soba used in Zaru Soba is buck wheat noodle. However there are 100 % buckwheat flour down to less than 50% the rest wheat flour so you must read the label. Higher the buckwheat content more brittle they become as there's hardly no gluten in buckwheat (difference is in texture, taste and personal preference.) BTW Zaru means (basket or woven bamboo plate) so the Soba is served freshly rinsed in running water to tighten the noodle after being boiled then served on special basket on a box so water will drain. Somen can be served this way or in iced water as you've seen here. dip sauce and topping as well as condiments can be the same or simply Spring onion and ginger alone nothing else if you are too lazy to cook in the hot kitchen.
Thank you for this great Somen noodle recipe with such a variety of toppings! But this wouldn't qualify as a vegetarian dish since you used Dashi which is made from fish.
Well then you can make Kombu dashi yourself. Soak good grade Kombu from Hokkaido 10cm oblong strip in 1L of water over night. then remove Kombu and simply boil then add soy sauce, mirin (I don't use it bcz it's too sweet to my taste I use Sake instead) and sugar to your taste. You can add a few dried palette Shiitake flavor on the other hand can take over everything so you should try and see how you might like it.
Match is consistently used incorrectly in all your videos. Look it up. The word means: a contest in which people or teams compete against each other in a particular sport. "a boxing match" It’s usually used to convey the idea that the food, sauce or other product goes well with…. That would be a better phrase to use. Another good word would be: verb 3rd person present: complements add to (something) in a way that enhances or improves it; make perfect. "a classic blazer complements a look that's stylish or casual"
In this and previous videos, you mention paprica as a topping. I am in Florida, USA. For us, paprika is a spice, made from dried and ground peppers, not a vegetable: en.m.wikipedia.org/wiki/Paprika In your video on how to make SOMEN noodles, you suggest other toppings which include paprica. What is that vegetable to you? Eggplant, paprica, shishito pepper, pumpkin, zuccini, carrot, onion (the vegetable needs to be either boiled/steamed/roasted/fried) tomato, lettuce, avocado, celery, (raw)
![[ ออกกอง ] วัยหนุ่ม 2544 โลกหลังลูกกรง..ทัวร์กองถ่ายหนังใน "คุกของจริง" | JUSTดูIT.](http://i.ytimg.com/vi/vB--aOkZCpw/mqdefault.jpg)
This is a revised version of the previous video of Somen Noodle, since (as some of you pointed out) the original video lacked the process of making the Mentsuyu sauce.
I apologize for the inconvenience and will try to make sure that this will not happen again, and thank you so much for your support!!
The mentsuyu sauce was the reason I sought this recipe.
Your dishes are so simple, yet very delicious. I’m trying them all one dish at a time. Thank you.
hey, so glad to hear you like my recipes!!
You teach us ever single thing step by step, that's so nice. Only because of you I got to learn so much about Japan cuisine and many other things ☺️🙏 arigaotogozaimasu and God bless 😇..
kochirakoso arigatou gozaimasu.
glad you like my videos!!
Hello ... I am here first time and I like the art of three steps and slurp .... Thank you
In Bulgaria we have only one summer soup (tarator) so I am very happy to have learned another, fantastic cold dish and share with my family. Thank you so much, Taiji!
i have two more summer dishes coming! so pls check those out, when they come out soon!
I see I am not the only one advocating for Tarator :D
This was simple to follow. I love it! Thank you for the recipe!!
Ive learned doing this cold summer noodle soup when we had exchange Japanese students here in the Philippines.. really it was good
cool!! now you know how to make it yourself!!
@@taijiskitchen yes learned it from them. Although its hard to find the bottled soysaucw/seasoning used to flavor the cold soup
Thank you for measurements! 👍
I am thankful I found your channel. You make these recipes approachable!
I can't wait to try this looks so good. There will be a trip to my local Asian market here in Florida which we have several great ones. Also going to pick up stuff for spicy marinated crabs.
Thanks so much for this video! I've seen people eat these before and always been so curious how to try it at home. Really enjoy your content, thanks! :)
Taiji! Love this beautifully executed video and all your fancy flourishes! For example, the way you put the somen noodles in the pan, and how you dice everything.
This looks super tasty and refreshing!
thanx for your compliments!!
My favorite. I like it with daikon I don’t think I ever tried with ginger.
I am a new subscriber and I really enjoy your videos! such great cooking tips! thank you !
new subscriber here, thanks for your videos in japanese cooking. i tasted all your dishes when i was in japan for 4 years. and my fav is beef curry and gyoza. now i know how to cook it because of your videos. i will try cooking it. more power to you and God bless you😍
So refreshing…thank you …easy dinner Or whatever time of the day
thanx for the comments!
I like your kitchen very much 👍
Looks so Ono!🌺thx
Look delicious
So simple and healthy. ❤️
Taiji, thank you so much. This meal looks very inviting. It was 114 F/45.5 C here in Phoenix, Arizona, USA a few days ago, but "only" 109 F/42.8 C today. This would be a refreshing meal, indeed.
perfect timing!
enjoy!!
Totemo umai tabemono desu...😋😋❤
look yummy
I love the perfect technique 🇯🇵 not messy at all, love the fast ⏩ forward effects ☺️💞they make me laugh because in my mind I see it neat with practice but it comes out a bit messy I'm very fast though & I do it to a beat, it's like Music 🎼🎶🎵 I miss hearing my beat 💕
It's a perfect summer dish, maybe not too friendly to clothes~ and the tiny grater is so cute, what else do you use it for?
Do bring the dip sauce bowl to your mouth. It's a perfectly correct manner of
enjoying Japanese cuisine. They are served in small dishes so you can bring them to your mouth that includes soy sauce dish for Sushi. Just bring them to your mouth so you wouldn't drip stuff. Exceptions are large plates then you can use your rice bowl to escape from dripping /dropping stuff.
You can use ginger grater or cheese grater the difference is its fineness/texture
those are also used for fresh Wasabi root grating.
~ Yum! 🥢 Love my cold somen, during these dog days of summer. You needed a bib, Taiji! 😅
Yummy 😋
I love summer dishes, especially cold noodles and soups. Have you tried the traditional Bulgarian summer soup Tarator? You only need Bulgarian yogurt, cucumber, oil, crushed walnuts and chopped dill :D
woo, that sounds delicious!! will try it next summer, thanx!!
I love the slurping sound, doesn't bother me at all.
Thank you for the slurp warning! I just made this for lunch today. Hopefully it’s a staple. I just finished the dipping sauce so waiting for it to cool then itadakimasu 🤗
3:59 Egg
Your English is so easy to understand. You hardly have an accent. It’s as though you spent time in the UK, which you probably did as you have some British “undertones”.
The intention in providing feedback is to help you make better videos. Being that this is a very recent video, you may incorporate some of the suggestions in future videos. I have made these suggestions previously, but they were older videos.
I know a dish called "Zaru Soba" which I made myself at least 3 times this Summer. I wonder where the difference is with Somen Noodles? Is it the Noodle itself and how Zaru Soba is serverd? Would like to know :3
Somen noodle are like Udon only very thinly pulled (like Italian Capellini) where as
Soba used in Zaru Soba is buck wheat noodle. However there are 100 % buckwheat flour down to less than 50% the rest wheat flour so you must read
the label. Higher the buckwheat content more brittle they become as there's hardly no gluten in buckwheat (difference is in texture, taste and personal preference.)
BTW Zaru means (basket or woven bamboo plate) so the Soba is served freshly
rinsed in running water to tighten the noodle after being boiled then served on special basket on a box so water will drain.
Somen can be served this way or in iced water as you've seen here.
dip sauce and topping as well as condiments can be the same or simply Spring onion and ginger alone nothing else if you are too lazy to cook in the hot kitchen.
You gotta great voice
Thank you for this great Somen noodle recipe with such a variety of toppings! But this wouldn't qualify as a vegetarian dish since you used Dashi which is made from fish.
Well then you can make Kombu dashi yourself. Soak good grade Kombu from
Hokkaido 10cm oblong strip in 1L of water over night. then remove Kombu and simply boil then add soy sauce, mirin (I don't use it bcz it's too sweet to my taste
I use Sake instead) and sugar to your taste.
You can add a few dried palette
Shiitake flavor on the other hand can take over everything so you should try and
see how you might like it.
Now you have to go to a stream and do some laundry
your grater is so tiny
Please why do you use sugar for almost everything and not salf
Provide feedback, not feedbacks.
Slurp away with pride. No need to have slurping alerts
Match is consistently used incorrectly in all your videos. Look it up. The word means: a contest in which people or teams compete against each other in a particular sport.
"a boxing match"
It’s usually used to convey the idea that the food, sauce or other product goes well with…. That would be a better phrase to use.
Another good word would be:
verb
3rd person present: complements
add to (something) in a way that enhances or improves it; make perfect.
"a classic blazer complements a look that's stylish or casual"
In this and previous videos, you mention paprica as a topping. I am in Florida, USA. For us, paprika is a spice, made from dried and ground peppers, not a vegetable:
en.m.wikipedia.org/wiki/Paprika
In your video on how to make SOMEN noodles, you suggest other toppings which include paprica. What is that vegetable to you?
Eggplant, paprica, shishito pepper, pumpkin, zuccini, carrot, onion
(the vegetable needs to be either boiled/steamed/roasted/fried)
tomato, lettuce, avocado, celery, (raw)