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I love your beautiful mother, Shinichi. I'm so very happy to see her cooking, eating well, and enjoying her time with you and Satoshi. The love in her eyes is clear...she must be so proud of her handsome, successful, loving son. I'm sure Satoshi's kindness, respect, and good manners please her and help make her feel relaxed and at home. She has the same indomitable spirit my mother had. I wish her many more happy years and trips to Japan. 🥰
I just love when Your mom is with you. You two work so well together and you always put a twinkle in her eyes. You can tell she is so happy doing just about anything with you.
Great to see your mother cooking again :) I love fukujin zuke, but only made it once since I cannot get renkon easily. I really don't want to leave out the renkon, because i like the crunchy texture. Here in the netherlands you cannot fined thin cucumbers; we simplu have a thicker variety with more seeds. same with eggplants. But it still works in Japanese dishes :) Sometimes the eggplant can be somewhat bitter,so I soak them in water for a while before adding teh salt. That dissoves some of the bitterness. I sometimes have trouble sqeezing out the water from vegetables because of my hands, I add them to a plastic bag, cut a small corner from it and use the bag tho squeeze the water out. It is a bit easier that way. I still try to do it most with my hands but when I don't have a choice it's a handy trick.
SUGOI! Sister Aineesan has the best recipes ever! I love that your mama tweaked the recipe to make it her own. I hope you had kare gohan to go with that yummy fukujinzuke. Gary will not eat kare without it. Now, I have a new healthy-without the red dye version to try! Domo arigatou gozaimashita brother Shinichi noh okasan! ❤ I’m so happy that you’re genki!
What a heartwarming video. I am so glad that your mother can visit you in Japan, with her age. This brings a big smile to my face. Please stay healthy, Shinichi, mama Shinichi and Satoshi!
Oh ShinChan, I have to say, watching you and your mom making yummy food is my favorite kind of videos on your channel! I want to try making these pickles! I think we have an Asian market to get lotus root. At least I hope we do. I hope to see more cooking videos! Love to you and your dearest Mama. ❤❤
This is so beautiful to watch! The music is so calming and hearing you to talk japanese makes me wanna study it again. Thank you! Def gonna try this as soon as I find some fresh renkon here!
My mother loves watching videos with your mom in it (they're about the same age). So she will watch your sisters channel quite often. However Mom has been excited to see your mom in Japan. It makes her feel like she could go back to Japan and recently kept talking about it.
It was fun to see you and your mom cooking together again. I will definitely try this if I can find lotus root. Might have to settle for frozen, because I'd hate to leave it out.
Aloha Shunichi and Satoshi, seeing you alongside Okasan brings back memories of the 50' and 60's in Hawaii. While doing chores around the house, my father enjoyed listening to Japanese music of Hawaii on the radio during that period when there was no TV. My mother liked Misora Hibari, Kayama Yuzo and other enka big band music and singers. Otomisan, Wakare no Isochidori, Kimi to Itsumademo, and inspirational songs like Yawara were a few I remember. An album called Club Nisei: Japanese Songs of Hawaii, on RU-vid contains most os those popular songs. Does your Mom sing any of them?
Aloha! I just love Japanese pickles. All that crunch👍🏻Getting a bento or grilled saba & tsukemono at Shirokiya were two of my favorite lunches when I worked at JCP in the late 90s. I'm going to try your mom's recipe with the help of a potato riser to squeeze the liquid out. My hands are not as strong as they used to be. Can I do this sauce with just eggplant & eggplant-cucumber combo? Sometimes I can't get good renkon or daikon.
I found out that if you use a paper towel to suck out the first round of water/moisture out of your veggies, you can then put them in a few paper towels and let the paper towels suck the rest out. you will be left with a dehydrated form of your vegetable. 🤣 I did that for lunch so my tomato was not all soggy and drippy and it ended up being tomato leather. lol
Belated Happy Mother's Day to your Mom, Shinichi! And Aineesan's recipe looks delicious! I bet even those who aren't fans of vegetables will be converts after trying this. 🤤 Everything was prepared so carefully and flavourfully!
😂 glad to see I’m not the only one that sends stuff hurtling to the kitchen floor. Looks so delicious, just wondering, could you use lotus root from a can for this? fresh is not always easy to find here
If you can't get the lotus, It's OK. There is a theory that the name of Fukujinzuke originated from [七福神=Shichifukujin=7 LUCKY GODS] and it is said that this name was given because it uses various vegetables (about seven kinds). However, it's actually up to everyone, so I think you can put any kind of vegetables in it😃 If you add lotus root, the crispy texture is good.
Hi Shinichi. I had to let you know I made your Mom's version of the pickled vegetables. I couldn't find the lotus root but it was so good! A wonderful refreshing side dish. Thank you! 😊
This is great! I have wanted to try Japanese pickles, as it seems they are served with almost everything there. I'm in Indiana, USA, and the jarred ones are harfld to find here and kind of expensive online. So now i can try making some! I wonder if i can find lotus root though. Good to know i can substitute or omit some things if not available. Your moms smile was so lovely and heartwarming, and she seemed so happy and proud. Thanks for this video, you two! Beautiful to see.
She's so adorable. You share so many mannerisms. And although she has her firm likes and dislikes with food I am still detecting the foodie spirit in your mother too. Too bad she can't get all of her preferred Japanese grown vegetables in Hawaii, but that makes these trips extra special.
Interesting that your mum uses CC as a measurement....I had to look that up only to find that it's millilitres....learnt something new today even though I have used metric all my life....loved the video by the way
That's so interesting. My grandmother also taught me to cut the ends of the cucumber off and then rub it on the cut end. She said it was to release the bitterness. Your mom is a sweetheart.
My family has different pickle recipe but the part where you salt and squeeze out the water from the vegetables is done too, we would wrap one or two handful of it in a piece of cheese cloth and then squeeze. It is much more effective than using your bare hands. I never knew you can pickle egg plant, would love to try your lovely recipe.
I make something called Ice Box Pickles (not Japanese) 7 cups cucumbers, sliced thin (smaller cucumbers are preferable, if you don't care for seeds) 1 cup sweet onion, sliced or diced 2 cups sugar 1 cup white vinegar 1 teaspoon celery seed 1 teaspoon salt Bring the sugar, vinegar, salt and celery seed mixture to a boil. Cool slightly and pour over the cucumbers and onions. Store in a covered jar in the refrigerator. Will keep indefinitely.
Tell your mom that big island has Japanese cucumbers at Costco and KTA. Maybe the Honolulu Costco might have them. Ours are crisp and delicious! Aloha!
Hi Shinichi-san. I doubt if I could get my hands on lotus roots over here in Belgium, at least not fresh. And daikons are pretty hard to find as well. I don't think cucumber and carrot alone would make real fukujinzuke, do you? (I saw you own some handsome plates there, btw)
I've seen this video before and just now used it as reference. Both times I noticed your mom cutting the ends off the cucumber then rubbing the ends with the cut end pieces. Both times I wondered WHY she did that. 🤷🏼
Please keep it in the fridge😊 And, when you eat this pickles, please be sure to use other chopsticks (or spoon) that are different from your chopsticks or spoon (because the corrosion will progress if germs enter 😃👍)
