Useful Words: Amai : Sweet Amakuchi : Sweet for beverages Gochisosama (-deshita) : It was a feast (at the end of a meal) Hashi : Chopsticks Itadakimasu : Thank you for the food! (at the beginning of a meal) Kanpai : Cheers (before drinking) Karai : Hot or spicy Karakuchi : Dry for beverages Nama : Raw Nigai : Bitter Oishii : Delicious Okawari : Refill Osusume : Recommendation Shoppai : Salty Suppai : Sour
Evocative words: Atsu atsu : Steaming hot, almost too hot to eat , like a hot pot Fuwa fuwa : Fluffy, like a marshmallow Gabu gabu : Drinking wholeheartedly Hoka hoka : Hot, at just the right temperature, like a bowl of rice Hoku hoku: Steamy, like baked potatoes Jyu jyu : Juicy food being grilled Kori kori : Crunchy, like a pickled daikon radish Koto koto : Sound of a bubbling pot Mochi mochi : Chewy, like mochi (rice taffy) Neba Neba : Slimy and Sticky, like natto (fermented soybeans) or Tororo (grated yam) Nuru nuru : Slimy and slippery, like a okra Paku paku : Eating wholeheartedly Pari pari : Thin and crispy, like a potato or nori seaweed chips Piri piri : Something that is spicy, like too much wasabi or curry Puri puri : Resistant, like fresh shrimp Puru puru : Wiggly, like pudding or jelly Saku saku : Delicate and crispy, like tempura Shari shari : Sound of ice being shaved Shiko shiko : Chewy, like a abalone or udon Shuwa shuwa : Fizzy, like a sparkling water Ton ton : The sound of a knife rhythmically hitting the cutting board Toro toro : Melts in your mouth, like fatty tuna Tsubu tsubu : Chunky bits, like the pulp in freshly squeezed orange juice Tsuru tsuru : The sound of slurping noodles
In this Vlog, I introduce the Tokyo Ramen Street. With the concept of “never get tired of going for a week”, “Tokyo Ramen Street” is a collective place of famous ramen shops from various genres. This time, I chose the Soranoiro Nippon to try their vegetarian/vegan tantan ramen as well as basic Shoyu Ramen (Chuka Soba). In the end of this video, my son (aka Temporary chef) Kengo also talks like a professional YouTuber. 😆 Enjoy this vlog!
I use miso quite often. In addition to miso soup, it is also used for rice balls, Japanese-style pasta sauce, pickled meat and fish, and baby food and kids meal. At home, These miso will be used up in about one month.
Not to mix red miso and white miso in a container, I put dried kelp between them.
By saving in this way, you can save three types of miso (white, red and brown) in a small space. I like this method very much because my fridge is for business use and very small (about 1/3 size) compared to family/home use in Japan. 🇯🇵
I started filming recipe videos when I was having maternity leave for my first child Kengo five years ago (and it took a while to create an account on YouTube! Sorry!) And now, I am a mother of two children. I can’t believe this!
Thank you for your supporting and always sending me/us lovely messages, everyone!!! ❤️❤️❤️
In this Vlog, I will introduce the best Onigiri specialty shop Bongo (ぼんご) in Otsuka, northern part of Tokyo. After watching this video, don’t forget to try various onigiri via my recipe videos! I will upload more!! Read More
