In the US we call it "Napa cabbage" and while it's not used often in "traditional US foods" (much of our cuisine comes from Europe where they much more commonly use round green cabbage), you can find it in most grocery stores and I use it often mostly in Japanese dishes.
Here in Denmark we call it “China Cabbage”. It was so popular in the 90’s and I loved it. Now it’s not easy to get your hands on anymore, but you can find it in the larger stores 😋
I made the first dish and it came out AMAZING!! I'll definitely be trying the rest! Thank you!! Side note: I didn't have sake or mirin so I used white wine. I also skipped out on the chicken stock powder which I didn't have. Still turned out amazing!
In my country (Australia), this vegetable is referred to as "Wombok" or "Napa Cabbage" in the various Asian Supermarkets. I don't think people say "chinese cabbage" when referring to this vegetable in Australia though...
I think most people call it 'Salladskål' but if you google it another word for it is 'Kinesiskt kål' which directly translates into Chinese cabbage. It says Chinese cabbage on the packaging in the store as well. I can get it even in the small store out here in the countryside so I don't think it is very hard to find here. (other people think this is the country side, I on the other hand beg to differ. There is gravel roads where I come from and here there is tarmac. I would call it a small city but it is all about different perspectives I guess. 😂) Me personally use the English word Chinese cabbage since I never remember the other words. 😆 I have never seen udon noodles for sale though, but Ponzu, I buy rather often since it is so good with salmon! Thank you for the video! Ha en bra dag! :D
Thank you so much for your comment! I'm glad Chinese cabbage is common ingredient in Sweden too 😊 I hope you can find udon noodles somewhere and try them! Ha en bra dag!
Looks great, I love your videos! They give me so many ideas!! Here in New York it is very easy to find bok choy (usually baby bok choy), Chinese cabbage (called Napa cabbage), and udon noodles (dried usually). It’s not common to see fish paste, you would most likely have to visit an Asian market. Also it is not recommended that you eat raw eggs here, there is a risk of salmonella.
Thank you for sharing, your recipes are so simple and I can get all the ingredients local to me as there are a few asian markets in my city. We call chinese cabbage "napa" cabbage here, and is available at all local grocery stores not just asian markets. I live in South Carolina, USA 😁❤
Thank you so much!! Yea, please try ra-yu too :D I just learned from the comment of this video that shichimi togarashi is called nanami togarashi in the US (or other country too?). I think it's the same!
Yay! Loving these new ways to enjoy udon. I make miso spaghetti & never thought to use it on udon. There really should be bigger containers of shichimi togarashi. I use it so much. Can't wait to let my honey try these dishes👏👏👏👏👏
In Czech Republic we call it either Chinese or Pekking cabbage. Not used very much for cooking I would say, maybe salads. I am doing this udon reciper now. Unfortunatelly I used the liquids to marinade the meat. So I must not burn it. Should have check the video again.
Your husband is wonderful!! What a lovely personality! Has he ever told you that something wasn't really good? My husband will give that sort of, "Yeah, it was good...I don't know what you want me to say." Then I know something wasn't right. lol I must admit that I cringe every time I see someone eating raw eggs but after researching it, Japan is far ahead of the US with egg production safety. Maybe we can learn from you one day!! 🙂
Thank you so much for your comment! He is so happy to hear your comment 😁 He sometimes give me advice on what to add, or if something is not right for this dish. But most of the time, he says "delicious!!". I should thank him more haha About the raw egg, I understand some people think it's really unacceptable. But, yes as long as the production process is safely completed, it's perfectly safe. I hope someday you can try the raw egg in Japan! It's not only safe, but the taste of egg in Japan is amazing!
@@JapaneseCookingChannel I wish I could travel to Japan to try so many wonderful items from your country! I receive the Sakura Co box so I can taste teas and sweets, but traveling to Japan is a bit difficult; I'm terrified of flying. :( Maybe one day...please keep the videos coming since it's the best I can do to 'see' Japan through your food!!
That's wonderful you can taste the teas and sweets! Yea, someday, I hope you can visit here :D And, thanks for saying that, I will try to make more good videos for you 😆😆
In the Netherlands this is named chinese cabbage (dutch: chinese kool) too. It's wiidely available, not expensive and it keeps well in the fridge for at least a week or two. I use it in stir fries, as a salad, or in dutch stamppot. The stem/vein part is pretty good as a quick sweet and sour pickle too.
@@JapaneseCookingChannel I'm not really a great cook, i mess up on the regular. But i like to experiment in the kitchen and to use inspiration and flavours from all over the world. It's fun to learn new styles of food! Wanna make vegetarian onigiri this week. Hope it will work out well. Thank you for the nice videos! I've learned some new things already and it gives me lots of inspiration! 🧡
Thank you for saying that! 💛 It's really wonderful to be able to cook different dishes from different countries! Vegetarian onigiri sounds good too! Good luck :D
In southern Australia it is usually called Chinese cabbage, but also Wombok and sometimes Napa cabbage. I first grew it 20 years ago. We would strip the outside leaves as it grew. If you put the whole cabbage into a plastic bad you can keep it in the "crisper" in the fridge for at least a month.
in Hungary we call it "Kínai kel", which translates to chinese cole (the type of cabbage used to make coleslaw, with the ruffled edges)! so yes it's pretty similar ☺it is found in bigger gorcery stores and some vegtable vendors.
Love your cooking and your husband's reaction. 😋 ❤ We have Japanese and other Asian stores here in Texas, so all of the ingredients in your videos are available. My favorite Japanese spice is Nanami Togarashi. Oy-shee! 😉
@Joanna Mia Davis Thank you so much for saying that! My husband is so happy to hear that too. That's great you have Japanese and Asian stores near you 😊 I just googled "Nanami Togarashi'. I've never know that it means Shichimi togarashi!! You already know about the delicious Japanese spice 😆👍
Growing up in a small town, I couldn't ever find anything that wasn't "common" in Canada. Even our rice at home was instant! Now that I've moved to a bigger city, I feel like a kid again, there are so many different foods I have yet to try! I had miso soup the first time 5 years ago. The cabbage is usually called "Nappa" here, but it's slightly different.. Bok Choy is in many grocery stores, but only young ones. The only Udon noodles available to me are the pre-boiled ones you use! I love all your videos, my boyfriend bugs me all the time for these recipes. Thank you so much! Oh, I live in Southwestern Ontario, Canada.
Thank you so much!! That's great you can buy ingredients in bigger city now. Please give these recipes try when you have a chance! Hope you enjoy it :D
I love Udon noodles! The texture is so rich and satisfiyng, and I can even get them pre-cooked in little packages just like the ones you're using at regular grocery stores. Have to be honest, though, the first dish, the miso udon with ground meat, reminded me of the flying spaghetti monster when you put the egg halves on top, they looked like googly-eyes. 😂 Gave me a good chuckle! That sort of cabbage is called "Chinakohl" in Germany, which literally translates to "chinese cabbage". I can't say how commonly it's used in cooking, but it's in ready supply at pretty much any store I go to, so people must be eating enough of it to warrant that. I like it in soups, stir-fries, and it also works as a salad. Bok choy is called "Pak choy" in my country, and I have no idea why. It's a fairly recent addition, I don't remember seeing it anywhere five years ago. Your husband is right on that one, no doubt udon is great in soup, but yakiudon is even better. Wow, I know why you asked viewers to stick around to your husband's reaction, he has a lot of questions! 😊 I'm not sure, but I read somewhere that chickens in Germany are vaccinated against salmonella, so eating raw eggs is not dangerous unless they are too old. Reminds me: I used to read a blog from a japanese lady - sadly lost the bookmark when my old windmill of a computer finally broke - and after she posted a picture of her eating a dish with raw egg yolk as a dip, her next post was her utter confusion about people in the comments telling her that raw eggs are dangerous. I really like that your husband appreciates your cooking and chimes in with his own questions and comments.
Thank you so much for your comment! I appreciate you told me a lot of information about vegetables in Germany. And, it's so nice to hear your comment about my husband feedback 😆 I'm glad I made his reaction part in the video. About the egg, that's so cool some eggs can be eaten raw in Germany! Thanks again, and it would be great if you could try the udon recipe when you have time 😊
As soon as I heard "husband feedback" I said YAY! And in the USA, we call it Napa cabbage. It is a favorite in egg rolls. And, again, thank you for the directions of how to substitute ingredients--I can get mirin where I live, but many folk can't! There are many ingredients I can't find. ALL these recipes look great. I am so glad I found your channel!!💗💗💗
Thank you so much! 💕💕 And, thanks for liking his feedback too 😆 He is so happy to hear that too! And, I'm glad you liked the substitution thing.. Please let me know if you need any alternatives in the future. Thank you for finding my channel 😍💖
I'm from Canada. I have a similar bottle of Shichimi chili in my pantry. I like to put it on instant noodles. I will have to try these recipes, they look delicious as always.
Thank you so much for always watching my video! That's great you have Shichimi chili :) You already enjoy nice Japanese spices! I would be so happy if you could try these udon recipes. Please enjoy it :D
Thank you for watching my video!! About the bowl, it can be used as bowl and measuring cup:D It's so useful and I love it! I'm not sure if you can buy from here, but just for your information, I found the site in English👇 amzn.to/3t7R6or
I live in Alberta, Canada and growing up i know this as Sui Chou. But now , it’s mostly called Chinese Cabbage or Napa Cabbage. I also want to say that having your husband trying the dishes at the end is fantastic. Thank you for sharing your culture with us
Amazing recipe, very wholesome and fast Btw suggestion Try using copyright-free aesthetic music in the video, dont forget to set the music volume not as loud during your narration, and it can bring some up beat vibes while cooking! Hope your channel grows big youre an awesome chef
