Hello, Martina here~ I'm beginning to migrate some of my videos from my old YouTube channel over to King Kogi, so if this video feels familiar, that's why. If you haven't seen it before, please enjoy!
I really do need to get in a few things like this and get a rice cooker, it seems like it'd help with my struggles with cooking and getting myself to eat (also some of the cute food tools like those in your recent haul might trick me into eating when cooking is making me actually cry). Plus anything that can help my stomach is a plus! If I can't go to Japan maybe I shall bring little bits of it to me xD
I'm Chinese and we use fermented beancurd paste. I only ever really use it for one specific dish in the fall though (cooked Chinese water spinach). I'm sure there are many other uses for it. We also have a fermented black soybean paste, but ours is very rich, salty and savoury. It's commonly used in mapo tofu or fish dishes. I love having it with rice😋😋😋
Was really nice to see this video again! It also reminds me of when I used to make super basic japanese inspired food, and I am feeling motivated to get off the food delivery and try it again. Thanks Martina!!
I think pantry or cooking staples in the US (at least in the Central or South) would be… olive oil, cheddar cheese, a loaf of bread, Mrs Dash or Old Bay Seasoning or something similar, vanilla extract, butter or margarine and a condiment like ketchup, mayo, or mustard.
Thanks for this Martina! For me its easier to buy Korean ingredients because I can read Korean. But when it comes to Japanese and Chinese ingredients I'm always so lost! So this is a perfect starting point
You know how much I cry over Japanese and Korean food because I am allergic to shellfish and shrimp. 😭 It’s hard to find premade things so I have to make a lot from scratch.
Two months ago I bought myself a bottle of Kikkoman soy sauce on sale and it still stands on my fridge door. Poor little guy, I need to finally do the green beens with soy sauce like I planned to 😅
Martina I love your food related videos ❤ this was really so much fun. I feel like you are making it easy to learn Japanese or Asian cuisine for us all
Thanks for moving this here. Will you be continuing to upload on the other channel? If not, I would love to unsubscribe from that channel to avoid being ambushed by unwanted videos.
I wonder what makes it so confusing if any about Japanese cooking essentials for Westerners? I mean obviously availability has got to be an issue but you've got no choice but to grab whatever the s**t they store on the shelf innit? That's exactly what happens to me when I look for South American spices/herbs offline. I've got some speculations for why that is the case but whenever I try on a dish inspired by like Indian or Scottish or Turkish or whatever cuisine it's usually pretty straightforward and it more often thant not boils down to getting around to buy one or two ingredients that are absolutely indispensable to the culture/nation I'm learning about.
ahh I love your shirt! if you shop online, would you mind sharing some of your fashionista tips? (aka, where'd you get that sailor moon shirt because I needs it, please).
Awesome pay staples. Living in Cornwall in the UK, I tend to buy in bulk. I love to buy my dried Shiitake, Bonito etc. in 1KG batches, then vac pack it into smaller units. I did once have s fantasy of creating seaweed and fermented dried fish products from the sea around Cornwall, but then I realised that I still had a lot m,ore to learn, and that our waters are not as clean as I thought. Thank you Martina. PS: Did Kogi apply to play the pasrt of Piggy in Slumberland with Jason Momoa?
Dude I have hondashi to make ramen…. It is actually what fish food smells like it reeks…. But it doesn't taste bag lol the smell does not translate hahah
Thank you for your inclusivity of those of us who don't (can't) drink alcohol! I've been sober a few years now, but would still love to try recipes that include sake or rice wine! 🙂
Not really interested in intro to products. your other videos actually making the dishes is more interesting and you explain the products as you use them.
I tried a vegan green bean casserole recipe that called for miso to add more umami/depth of flavor to the dish. I, for sure, had never thought of miso as being used for anything other than soup. It's a cool staple I would have not previously thought to add to my pantry.
greeting from Hong Kong. We also cook with fermented bean curd quite often. Most common ones are little light yellow square cubes (salty ) and bigger red cubes (sweet savoury). 0ut them in stew, stir fry, deep fry and even baking.
Hello, Martina here~ I'm beginning to migrate some of my videos from my old YouTube channel over to King Kogi, so if this video feels familiar, that's why. If you haven't seen it before, please enjoy!
MORRR COOKING please i enjoy recipe videos so much, thx for the video!
This is so great
Looking forward to the panty essentials video. I need some recommendations. I had a pair literally fall apart yesterday. 😂
I look forward to the panty essentials video 😂
Hello Martina! How do I properly store Miso and how long will it store for? I love your videos, thanks for this one!
i freacking love you martina
"well, it's not alive, it's actually very very…"
me: dead?
Thanks for explaining how there are different types of soy sauce! I’m inspired to do my own research and get some that aren’t just Kikoman now!
nice seeing all your videos in one place! Thank you martina <3
You are so knowledgeable!! Thanks for the tips
I must be on the wrong channel
I have to deal with a severe seafood allergy as well as a not so severe mushroom allergy
Japanessentials!
I really do need to get in a few things like this and get a rice cooker, it seems like it'd help with my struggles with cooking and getting myself to eat (also some of the cute food tools like those in your recent haul might trick me into eating when cooking is making me actually cry). Plus anything that can help my stomach is a plus! If I can't go to Japan maybe I shall bring little bits of it to me xD
I'm Chinese and we use fermented beancurd paste. I only ever really use it for one specific dish in the fall though (cooked Chinese water spinach). I'm sure there are many other uses for it. We also have a fermented black soybean paste, but ours is very rich, salty and savoury. It's commonly used in mapo tofu or fish dishes. I love having it with rice😋😋😋
Was really nice to see this video again! It also reminds me of when I used to make super basic japanese inspired food, and I am feeling motivated to get off the food delivery and try it again. Thanks Martina!!
I really love your cooking related videos 🙂
I think pantry or cooking staples in the US (at least in the Central or South) would be… olive oil, cheddar cheese, a loaf of bread, Mrs Dash or Old Bay Seasoning or something similar, vanilla extract, butter or margarine and a condiment like ketchup, mayo, or mustard.
On my way to my local Asian supermarket asap to grab these!
Thanks for this Martina! For me its easier to buy Korean ingredients because I can read Korean. But when it comes to Japanese and Chinese ingredients I'm always so lost! So this is a perfect starting point
This is great!
You know how much I cry over Japanese and Korean food because I am allergic to shellfish and shrimp. 😭 It’s hard to find premade things so I have to make a lot from scratch.
Two months ago I bought myself a bottle of Kikkoman soy sauce on sale and it still stands on my fridge door. Poor little guy, I need to finally do the green beens with soy sauce like I planned to 😅
Martina I love your food related videos ❤ this was really so much fun. I feel like you are making it easy to learn Japanese or Asian cuisine for us all
Thanks for moving this here. Will you be continuing to upload on the other channel? If not, I would love to unsubscribe from that channel to avoid being ambushed by unwanted videos.
In Indonesia they have Tempeh! A fermented soybean food 🙂
I wonder what makes it so confusing if any about Japanese cooking essentials for Westerners? I mean obviously availability has got to be an issue but you've got no choice but to grab whatever the s**t they store on the shelf innit? That's exactly what happens to me when I look for South American spices/herbs offline.
I've got some speculations for why that is the case but whenever I try on a dish inspired by like Indian or Scottish or Turkish or whatever cuisine it's usually pretty straightforward and it more often thant not boils down to getting around to buy one or two ingredients that are absolutely indispensable to the culture/nation I'm learning about.
Martina~
Just wondering, would you ever do a video on Japanese Capsule hotels? <3
ahh I love your shirt! if you shop online, would you mind sharing some of your fashionista tips? (aka, where'd you get that sailor moon shirt because I needs it, please).
There are a few premade vegan dashi packs but it’s pretty easy to make with Kombu like she said. ありがと🌱💚
Awesome pay staples.
Living in Cornwall in the UK, I tend to buy in bulk.
I love to buy my dried Shiitake, Bonito etc. in 1KG batches, then vac pack it into smaller units.
I did once have s fantasy of creating seaweed and fermented dried fish products from the sea around Cornwall, but then I realised that I still had a lot m,ore to learn, and that our waters are not as clean as I thought.
Thank you Martina.
PS: Did Kogi apply to play the pasrt of Piggy in Slumberland with Jason Momoa?
Dang I read the title as Cookie Essentials. Still fun!
Dude I have hondashi to make ramen…. It is actually what fish food smells like it reeks…. But it doesn't taste bag lol the smell does not translate hahah
If I may ask, how’s Meemers doing? 😊
Thank you for your inclusivity of those of us who don't (can't) drink alcohol! I've been sober a few years now, but would still love to try recipes that include sake or rice wine! 🙂
Not really interested in intro to products. your other videos actually making the dishes is more interesting and you explain the products as you use them.
I can't wait to eat fermented foods and condiments again, I just stopped a heavy treatment and had a lot of restrictions. Thank you for the video <3
I tried a vegan green bean casserole recipe that called for miso to add more umami/depth of flavor to the dish. I, for sure, had never thought of miso as being used for anything other than soup. It's a cool staple I would have not previously thought to add to my pantry.
The editing on this video is next level! So great with the pronunciations and visuals. Super interesting, thank you Martina 🙂
Thank you thank you thank you for this video! I love cooking and really want to cook Japanese food at home properly.
Thanks for this! Much needed!
greeting from Hong Kong. We also cook with fermented bean curd quite often. Most common ones are little light yellow square cubes (salty ) and bigger red cubes (sweet savoury). 0ut them in stew, stir fry, deep fry and even baking.
Back to basics! 🎉
the song is called “taj mahal” by brazilian singer jorge ben jor ♥️