I love these! I’m starting twelve hour shifts at my job soon and I’m going to need something healthy, filling, and flavorful to get me through my day. These are perfect! Thanks so much
Thank you so much for watching my video! I'm so glad you liked these. I know it must be tough working long hours, but please eat good food and get through it. Please take care of yourself.
Thank you 🙏 so much for these recipes & showing exactly how to make. I have a Japanese exchange student staying with us & really want to make them feel comfortable. Thank you 🙏 ❤
Thanks for *providing methods in many aspects and also when needing to figure life matters, even so yours helps! By just watching! 🇯🇵🧸If these 6 place to big platters, thiese can be great western style fork and knife meals! 💌💛 Please keep teaching how to make culinary masterpiece.(and thanks for making my english progress!) Koreans don't eat brocolli raw too by the way.
as am American, i am accustomed to eating hot meals, so if i pack a lunch i microwave it. I see you are using metal bento boxes, when its time to eat the lunch, is it warmed up or eaten cold/room temp?
I am not sure if it's the same as kabocha, but acorn squash looks very similar. And yes, it's very hard. Lol! We do have a broccoli dish where it is served raw. It's a creamy broccoli salad served cold.
@JapaneseCookingChannel this is similar to how I make it. I don't add cheese though. 8 cups bite-size broccoli florets (about 3 heads of broccoli), rinsed and dried well ▢1 (3.5-ounce) package real chopped bacon (about 1 cup) (or 14 to 16 slices of bacon, cooked and crumbled) ▢1/2 cup dry roasted sunflower kernels ▢1 cup dried cranberries ▢1/2 cup red onion, finely diced (about 1/4 medium red onion) ▢1 cup thick cut shredded sharp cheddar cheese ▢1 cup mayonnaise ▢2 tablespoons white wine vinegar or apple cider vinegar ▢2 tablespoons sugar
