Japanese Cooking Essentials ★ Pantry 101


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44 replies
  1. King Kogi
    King Kogi says:

    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!

    Reply
  2. Absotively Pawsilutely
    Absotively Pawsilutely says:

    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

    Reply
  3. Peiji
    Peiji says:

    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😋😋😋

    Reply
  4. nadine
    nadine says:

    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!!

    Reply
  5. Lauren Schlepp
    Lauren Schlepp says:

    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.

    Reply
  6. Krista
    Krista says:

    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

    Reply
  7. Sama P
    Sama P says:

    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.

    Reply
  8. Kyïv stuff
    Kyïv stuff says:

    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 😅

    Reply
  9. Nomadicmonkey
    Nomadicmonkey says:

    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.

    Reply
  10. Isaac Plays Bass
    Isaac Plays Bass says:

    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?

    Reply
  11. Kris Z
    Kris Z says:

    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.

    Reply
  12. kitty4dreams
    kitty4dreams says:

    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.

    Reply

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