I'm so glad your Mom shares these recipes. My Mom used to make this all the time but sadly she didn't pass on any of her delicious Japanese recipes so they're just cherished memories to me but your Mom is helping me make them come alive and pass the deliciousness on to my family.
I love watching your mom cook, both you and Shinichi doing pickled cabbage tsukemono recipes in the same week thank you so much!!! I need to try these with a hot bowl of rice on the side but i had to chuckle now i see where Shinchi gets his love of Shio Kombu from as his was just cabbage and shio kombu as the pickling ingredient :)
Thank you for another great recipe. I just bought a bottle of rice vinager yesterday and now I have a yummy dish to try it out on. Thank you, Nikki's Mom....and that ladybug shirt is super cute too. Cheers....
Ooh I love this kind of tsukemono! Thank you and your okaasama for showing us how to make it! And I’m jealous that your costco already slices the ahi sashimi. Sometimes mom buys the frozen ahi from Costco and she slices it herself. And I believe there is no such thing as too much shio kombu! Lol. We are lucky to have our moms be healthy and to make such goodies. 🤗
I found your You Tube channel about a year ago. I am on the mainland in LA. I absolutely ❤️ your channel! I have made your mom’s cabbage tsukemono and it is soooo good! I’ve made hayashi beef, tempura and many others. Love your visits to various restaurants and listening to your takes on food and life. You take such great care of your mother. Your mom is very lucky to have you and Shinichi. ,
This is the first of your videos I've watched. LOVE the interaction between you and your mom!!! Half a packet was added to the cabbage - WHAT WAS IT? Can't wait to make this. Used to get a small amount of the Tsukemono years ago at a Japanese restaurant with certain dishes we ordered and we LOVED it. Never had it before. Now I get to make it! When searching for "Japanese Salted Cabbage", the photo for your video looked exactly like what we used to get. Thank you for this amazing video.
Aloha, Niki! Mahalo nui for Mom's great pickle recipe! I make something similar, but nothing this fancy! I've already made myself a batch and I know I'll love it. It was great before I 'put it to bed' tonight. I've never used dashi, shio kombu, or the もみもみ！ I hope everyone's well there!
I also love watching your beautiful mum and you wow. I make everything Japanese always. I make my own miso and nukazuke including takuan. I make everything from scratch. I just discovered you or rather you discovered me here just today. Love from Melbourne Australia ❤️
I just found your channel from this video! I love your channel and your mom. I’m from hawaii also, but I live in Reno Nevada now. This video reminds me of my mom and grandma. They are also japanese too. 😍❤️I just subscribed
just found your channel. It's great that these recipes are being shared. Like my Grandma, her recipes were not captured by anyone so those dishes we grew up on are now fond memories. I remember my Grandma making Koko and she used mustard cabbage and dried it between newspaper and a rock or heavy object on it to dry it out. Wish someone in the family had taken down the recipe
I thought it was just me who has found that even though the outside looks fresh and good, once you get into the inner parts, the veggies and fruits are sometimes rotten or otherwise bad, good for the compost heap. "Smash it around"--should be lovingly massage it.
Omg!! I 💖💖💖 this Tsukemono! I agree the produce lately hasn't been good. And then you guys have recently been to Japan and they have beautiful produce there. Quick question just double checking ... so you dont drain it before you add vinegar? Love to your Mama! Love to you!
Hi Niki, I really enjoy your videos, it's funny how you and your brother's channel made this around the same time. Maybe you should do a collaboration where Satoshi makes what Mom makes and compare, fun.
Aloha, she makes it look easy. I will use a plastic bag instead of a container. Have you been to Cafe Musubi Iyasume. My brother said there are about 7 locations and they make over 20 different types of musubi and now serving bentos also. Mahalo
Obachan wa sashimi totemo dai suki deshita. Ano tsukemo wa omoshiroii deshita. Anatatachi wa Hawaii ni sunde masu ka Sashimi wa sukoshi takai deshita.Ano US doru desu ne Omoshiroi vlog. Domo arigato gozaimashita Ogenki de...🥢👍 Konnichi wa Perth kara
@@richardwhelchel8290 - of course and many others. I eat it all the time. We always have 2-3 types of tsukemono in the refrigerator. Why are you so surprised??? Cabbage tsukemono is very common.
@@danielt6689 Because you asked "Why do use regular cabbage?". One reason is it is cheaper and most restaurants make it that way. Napa is used mostly for Kim Chee.
@@flylice2x - nope, not me. It was the other guy who asked that question. I often make cabbage tsukemono from time to time. Napa is also widely used for tsukemono. Growing up, my mom had crocs full of napa "marinating" in the garage.
