the videography and crisp quality of his videos are amazing! it's simple yet so clean and professional... he has set an awesome standard for video outputs :) 👌
Thank you so much for your videos. I just discovered your channel and I can't stop watching! All your recipes are very inspiring, and the way you film... Oh the way you film! Each and every detail is perfect. Love the ASMR, and you have extremely beautiful hands, it's absolutely fascinating to watch. Love from france, keep up the good work and thanks a million for sharing!
I only discovered your channel yesterday but I really love your videos and how you do them. And oh my god I love your kitchen! you just earned a new french fan ;)
You have many talents so I wonder too which occupation you have. You make ceramics, are very skilled at video design, cook a lot and can use tools well. Your recipes are very curious to me as they have a similar American name but are very different. I imagine the vegan community here cooks with similar ingredients to replace traditional. I can't imagine how they taste. I love your videos, they are beautiful. Thank you for sharing them.
How do you know how much to put in without measuring??? This has been my constant thought while watching these. How do you eyeball things so accurately?
I never thought about eating kudzu in any form because of how allergic I am and so many others are to it. This looks like delicious death in a bowl to me lol!
Patrick Batemare ::: The root is collected and the kudzu starch is extracted from the root. It is a very good thickener and is considered better than cornstarch in Japan. You could make a lot of money selling the roots to Japan. It is highly regarded here. Many people don’t know this but the kudzu vines can be dried and processed into thread. I makes a linen like cloth. Also, in the spring, the flowers can be made into tempura and deep fried. It is considered a weed in America but it is not poisonous. It has economic value, if used!
Have you found a recipe for making coconut whip? I know Xantham gum can be used as a thickener but I do not know if it is gluten free or vegan or if it is something you would use.
+mumbunguaable i just use coconut cream. i chill it, my bowl, and my whisk overnight and then whip it up. it holds as long as it's not too hot out. i've made chocolate mousse and everything
there seems to be some mistake - the thickener used here is Kuzu (see iHerb link) Kudzu is the vine which grows in the southern states in the US. I believe these are two different things! I wondered myself when I first saw "kudzu" in the video description. The kuzu is an asian root.
nadira begum :::: kudzu is a vining plant that is considered a weed in America. In Japan, the roots are collected and a cornstarch like starch is extracted from the roots. Here kudzu refers to the starch made from the roots used as a thickener. It can be purchased in supermarkets here in Japan.
this is a little bit of a weird question but what is your job? cuz your so good at cooking so I was wondering if ur a cheif or something. lol u dont need to respond!!
Está difícil de encontrar, mas é o melhor espessante. Acha-se a sua farinha nos mercados municipais, não supermercados. Veja esta matéria: www.estadao.com.br/noticias/geral,ta-a-fim-de-engrossar,4664
![[No Music] How to Make Kudzu Kiri / Japanese Traditional Confectionery](http://i.ytimg.com/vi/uRN-Q__fytg/mqdefault.jpg)
![[No music] How to make breakfast #1](http://i.ytimg.com/vi/TU147Jt0oNk/mqdefault.jpg)
My brain is now hard wired to go for the [No Music] version every time, knowing I'm in for minutes of tingly cooking relaxation.
the videography and crisp quality of his videos are amazing! it's simple yet so clean and professional... he has set an awesome standard for video outputs :) 👌
can this dish be eaten cold....
Thank you so much for your videos. I just discovered your channel and I can't stop watching! All your recipes are very inspiring, and the way you film... Oh the way you film! Each and every detail is perfect. Love the ASMR, and you have extremely beautiful hands, it's absolutely fascinating to watch.
Love from france, keep up the good work and thanks a million for sharing!
I only discovered your channel yesterday but I really love your videos and how you do them. And oh my god I love your kitchen! you just earned a new french fan ;)
使われている食材がどれもこれも高級感があってオシャレですね。いつも動画のアップを楽しみにしています！！
Hi, Ryoya! I like when you try the recipes in your videos because we can have an idea of its texture. It helps a lot!
love your videos! beautiful camera and audio quality!!
I'm just impressed on how you just eyeball the measuring of ingredients and get it right.
I love all your videos, it shows me how easy it would be for me to become vegan one day! They all look delicious and your film style is very pretty.
Your channel is an aesthetic pleasure for me!
You have many talents so I wonder too which occupation you have. You make ceramics, are very skilled at video design, cook a lot and can use tools well. Your recipes are very curious to me as they have a similar American name but are very different. I imagine the vegan community here cooks with similar ingredients to replace traditional. I can't imagine how they taste. I love your videos, they are beautiful. Thank you for sharing them.
I love your videos, such peacefu.
That smiley winked!
まったりした感じになるんですね！
i'm addicted to your videos T^T
Lovely! Thank you very much ⭐️
really beautiful camera with video technic
Very nice videos, and great audio. Can I ask what is your audio set up. Mics, preamps etc. Thanks so much!!
its always in his description box ^_~
+Eka Ratna Puspita Dewi so it is, thanks for that. I should really be more observant, cheers :)
How do you know how much to put in without measuring??? This has been my constant thought while watching these. How do you eyeball things so accurately?
u can check out his other video "blueberry and banana muffin (vegan)" to find out how he measure the ingredients :)
I believe he uses a scale as he adds ingredients.
He uses a scale in advance to measure things.
kudzu powder reminds me of cornstarch because when he mixed it with just a little bit of mild it separated like when you mix cornstarch with liquid
おいしい, ありがとう!
I think this is my first time seeing Kudzu used as food. in the US it is regarded as a weed.
+Patrick Batemare mostly that's because it's highly invasive here
I would be hesitant to eat it, it's a weed here too!
+Patrick Batemare It's an invasive plant in my area, but it's very pretty against the cliffs it frequents.
I never thought about eating kudzu in any form because of how allergic I am and so many others are to it. This looks like delicious death in a bowl to me lol!
Patrick Batemare ::: The root is collected and the kudzu starch is extracted from the root. It is a very good thickener and is considered better than cornstarch in Japan. You could make a lot of money selling the roots to Japan. It is highly regarded here. Many people don’t know this but the kudzu vines can be dried and processed into thread. I makes a linen like cloth. Also, in the spring, the flowers can be made into tempura and deep fried. It is considered a weed in America but it is not poisonous. It has economic value, if used!
looks like raw shea butter, but also looks so good too!!!
super video but what fruit jam did you used in top of the pudding ?
+Hitlers Tittymilk yeah I think you're right.Thanks for the reply !
It was non Newtonian for a little..
would there be a Q&A session soon???
Have you found a recipe for making coconut whip? I know Xantham gum can be used as a thickener but I do not know if it is gluten free or vegan or if it is something you would use.
+mumbunguaable i just use coconut cream. i chill it, my bowl, and my whisk overnight and then whip it up. it holds as long as it's not too hot out. i've made chocolate mousse and everything
fionabingo Is coconut cream the same as coconut milk?
so zen
can you please do a series of more healthy high carb low fat recipes? thanks!
Looks good! :)
did u chill it?
+Amanda Liu Yes, I put them in a fridge for 1 hour or so but you don't have to :)
what is kudzu
(Japanese) Arrowroot.
nadira begum It's a vining plant that's become invasive in some areas. I heard on scishow it smells like laffy taffy?
there seems to be some mistake - the thickener used here is Kuzu (see iHerb link) Kudzu is the vine which grows in the southern states in the US. I believe these are two different things! I wondered myself when I first saw "kudzu" in the video description. The kuzu is an asian root.
nadira begum :::: kudzu is a vining plant that is considered a weed in America. In Japan, the roots are collected and a cornstarch like starch is extracted from the roots. Here kudzu refers to the starch made from the roots used as a thickener. It can be purchased in supermarkets here in Japan.
I got so excited because kudzu spreads like wildfire around here...and then it's powder >w
こんにちは。お尋ねしたいのですが、納豆の動画のときに使っていた圧力鍋はどこのものかお教えいただけたらうれしいです！どこのものを買おうか迷っていまして、ぜひ参考にさせてください。
+Jem Jemmy フィスラーっていうメーカーの4.5Lのやつだったかな？ 今はちょっとデザインが変わってるかもです。
If I would like to substitute liquid brown rice syrup instead of granulated cane sugar, what ingredients should I adjust?
carrot cake recipe please ! :)
first! hi ryoya!
you always forget to add "vegan" to the no music versions :) ♥ ur vids
美味しいですね :-)
jam.
i dont have any *-*
army!
Jimin.... You got no jams 😂
Jimina.....
Lol everyone im serious, i dont have jams at home bcs my mom hate jams 😂😂😂😂😂 but 10% of me commented that bcs of...😏
Omg BTS is everywhere. Hi fellow army ✌🏼️I guess you live a jamless life as someone we know 😏
So is kudzu powder like cornstarch?
can I replace kudzu with tapioca starch?
Try potato flour.
Khai Shuen Chong I tried it using tapioca powder and the mixture was very slime-like. The taste was good though
I'm impressed how that came out to real pudding. Question, Does Kudzu have a flavour?
this is a little bit of a weird question but what is your job? cuz your so good at cooking so I was wondering if ur a cheif or something. lol u dont need to respond!!
Would it be okay to use a vegan milk?
Kudzu is not available in Lima. Can I use Agar Agar? Corn flour or other?
@peacefulcuisine- did you use Kuzu or Kudzu?
冷やしたほうが、美味しいんですかね？
+milktea kazumi 個人的には冷やしたほうが美味しいと思います！
ありがとうございます！
No music is so much nicer :)
First comment on 2020 lol
😋
煮つめる時間は、大体どのくらいですか？
初歩的なことかも知れませんが、ココナッツオイルとココナッツミルクの違いってなんですか？
+Milk Strawberry バターと牛乳くらい違います。
What is kudzu?
in Brazil we call it 'araruta'.
+Astroguga what is it anyway? Please explain. Thank you.
Kudzu is the arrowroot flour. Here in Brazil we call it 'araruta'. :D
Astroguga o que seria araruta? Não tem isso na minha região
Está difícil de encontrar, mas é o melhor espessante. Acha-se a sua farinha nos mercados municipais, não supermercados. Veja esta matéria: www.estadao.com.br/noticias/geral,ta-a-fim-de-engrossar,4664
kind of like 'bubur sumsum' here :D
This pudding reminds me of a Thai dessert.
What can I replace the kudzu with?
any thickener, corn/potato/wheat starch
Better potato flour.
What's kudzu ???
When you have all the ingredients except coconut.
superbDOG46 Yup.
+1
kudzu powder looks like cornstarch
Ma di cosa saprà?
i wanna see your face :)
It looks delicious ❤️ but in reality, I don't like this texture :D
what is kudzu?