Japanese Pantry Items Explained 

Martina I have been thinking about you a lot lately and I'm happy to still see you around and active. You're definitely a rainbow I can never get tired of 💖

Can you make a video about how you live day to day as a single disabled person in Japan? Like the struggles and hacks.

Without sounding shady to some people I really hope Martina gets all the proceeds of making these videos because she's the only one making content here anymore, content worth watching!

Through the skillshare "segment" (I know that's not what it's called but I can't remember the correct term) I chuckled when Martina laughed at her own jokes... That's refreshing.

To me, you really define not giving up and living for your own happiness. You're one of the most determined people I've ever seen. I love your energy and I love these food videos

This is the spicy relationship drama I'm here for... will Martina go on a date with Skillshare? Find out next time on eat your kimchi!

Im from Malaysia and a type of soybean paste thats used a lot here is called Taucu. Its salty and umami, and used for stir fries and stews though my personal favorite is steamed fish. Since its pretty salty, a little goes a long way XD

Queen of cultural appreciation, not appropriation!

In Chinese culture, we have DouBanJiang (豆瓣酱). It is more often than not spicy. We use it on stir fry, fry noodles, fry rice etc. You might even had it before when you have Chinese food but you just didn't know it.

Teriyaki is actually an existing concept in Japan! Just not in the way people think. Teriyaki (照り焼き) means "shiny grilled" so it means anything thats grilled and glazed, so it looks shiny 😊 So Teriyaki Sauce could basically mean anything as long as the end product is shiny. It has doesn't have a specific taste associated to it, just a specific look. It's mostly soy sauce based normally.

I love seeing you thrive Martina. Always happy to see you

In Australia we have Vegemite! The main ingredient of Vegemite is yeast extract, no beans but it has a super rich umami flavour. Best served sparingly on hot crunchy toast with lots of butter. Yum!

Loved the video, I learned how to use the miso paste that’s been sitting in my refrigerator for months 😂 In turkey, we don’t use a bean based paste, rather we use tomato paste for most of the homecooked meals. Like aged cheese, meat, miso, pastrami which have umami taste in common, tomato paste is the main umami contributor in turkish cuisine. It is made by drying the tomato paste in the sunlight so it’s less sweet and more salty compared to italian tomato paste.

Thank you for the very educational video, could you think about putting some of these items in an amazon store. That would be a win-win. I have a hard time trying to remember all the great items. Love you!

I am no stranger to Japanese cooking (it's one of the cuisines I most frequently cook at home), but I watched this anyway because you are a joy to watch Martina!

I love these types of videos they're the reason I subscribed all those years ago. Fun educational videos about a place I've never been but hope to visit one day.

Martina, another great video. I love these types of videos from you as long as you still bring us alittle bit of your food journeys also! Again its 8 am here in New York and i woke up to your beautiful face! Big smiles from my end. Love from Jessica

“Are you flirting with me? ‘Cause I’ll take it.” ☺️ You’re so funny and adorable Martina! 😆

I didn't think we had anything here in the UK but I suppose Marmite counts as it's a fermented yeast extract. It has a very strong flavour and the company even markets it as a love/hate product (they even make tv adverts of people running away from Marmite in disgust). Unsuspecting foreigners end up eating it as a challenge but always take a whole spoonful instead of a thin scrape

Martina, I love seeing you thrive. I watched your journey for years before you moved from Korea to Japan. I stayed through everything. I can honestly say you seem more content with your life now. You seem so happy! The passion in your videos is what kept me coming back, what keeps me coming back still. Thank you for this video!

Yay its Martina! I was just thinking about how I wish a new video was posted soon and here it is LETS GOOOOOOOO!!!!

Watching this while waking up and feeding my pets. ♡ Love the video, and I'm going to go watch your video on King Kogi as soon as this is over.

Yes to all of these! I’ve been learning to cook Japanese food for my Japanese husband (I’m an adventurous eater and he’s picky, so somehow it works for us) and am constantly amazed at how many dishes have the dashi, soy sauce, mirin, sake, and sugar combo. Like, just change the proportions and you can have a completely different dish. Also use ponzu like it’s no one’s business (I know you can make it, but I prefer the taste of the bottled stuff). Would love to see more Japanese cooking videos!!!

I'm Thai and we have a soybean paste called tao-jeow. I use it to make a sauce for khao mun gai which is a Thai version of Hainanese chicken rice :)

I want to say Teriyaki as the western world knows it originated from Japanese communities in like Hawaii. They were trying to make flavors of home but didn't have all the ingredients.

There are a ton of lovely japanese cooking channels where real japanese house viwes give recipes for japanese cooking. What they lack is a step deeper explanation of these ingredients (for foreign begfinners like we all basically are :D). So this video was exactly what I needed right now. Thank you, Martina!

I learned how to make Tamagoyaki and needed mirin and now I have three huge bottles of it thanks to Amazon.

I love that you explained the processing of some of the basic Japanese ingredients foods, how they are made. Very interesting!

Always buy hon mirin for cooking! Other mirin, also known as aji (flavor) mirin, are essentially like corn syrup and used more for color and sweetness.

Kinda cool what one picks up working at a Japanese spot for ten years, I recognize everything your bringing to the table

Oooh, how saucy! Skilshare gotta crush on you! Absolutely loved this video as I recently bought a cookbook and have begun the process of cooking Asian food with ingredients completely alien to me. Your video was very informative!

Thank you for the lovely video, I have been having a lot of anxiety over exams and watching your videos calm me down. I love the positive and fun vibe of each video. All the makes me feel relaxed and happy

“Are you flirting with me…cos I’ll take that” is the story of my life

Martina has always been the soul & brain behind the EYK brand, since this is who she really is. I love these videos, they bring me so much joy & comfort. Hope you're well! 💖

Thankyou for always putting out such amazing content. I especially love the videos where you explain things. You have such a good way to make things understandable. I have made your Miso soup before and its so good 👍

I have no intention of preparing food with this ingredients because I'm not talented enough but the video as always very entertaining

Yay! Another amazing video! I've been following you on your KingK channel and I love the content! Go Martina!!!

For fellow alcoholic folks I have an important PSA to tell you guys: even if you are desperate to get absolutely plastered on a lowest budget, still avoid steeping so low to drink cooking sake because a lot of them contain salt and MSG for easy preparation. Actually what Martina has shown us in this vid doesn't technically count as a "real" cooking sake but rather is just a regular old cheap sake which I'd be more than happy to drink myself 😂😂😂 If you can read Japanese you will have no trouble identifying cooking sake as they are clearly labelled as such or you can double-check the ingredients but even if you don't, you can tell them apart from normal ones relatively easily as they are sold usually in gigantic 900ml or 1800ml plastic bottles whereas non-cooking varieties are either bottled or in carton. Cheers 🎉

I'm so glad Martina is on here making content that stays true to stuff what EYK was all about (and not some generic self-help thinkfluencer stuff lol) I hope people will migrate over to her own channel because you can see that making these videos is her passion and she deserves it ❤

I just love how you explain things so detailed and relatable :-)

Thank you Martina! I live in Osaka and just set off on my journey to become a food wizard. This vid was perfect for me

Omg I love your dress!! Also this video is very appreciated as I live in an area without an Asian market so now I can order online since now I know what to look for.

Very informative, Martina . Thank you for the information . Love your videos and vlogs. You explain really well .

yo this is one of those videos i'm gonna have to watch a second time to make notes! super informative, and funny - thanks martina! ❤️

Great video. So much information so I can continue evolving my cooking style (adventuring past my German roots)

Wow! I definately need to get some of these. Thank you for the information. And BTW, you look wonderful Martina!

This is such a helpful video, thank you!

This was really helpful. American living in Japan, but have no idea what things are in the Japanese grocery store. I bought a 5lb. bag of salt and thought it was sugar. Was not good in my sweet tea.

You look so beautiful Martina! And glad to see you make great videos still! Keep them coming!

Finally got a chance to watch this! Martina schooling me in food as per usual 😆 Mirin is a huge must! And dashi is in so much here too. Keep up the great work Martina ;)

This was so fun and taught me so much!!

This is is Part One of many, yes? 🫶🏻🫶🏻🫶🏻 I love how simple you make cooking and understanding ingredients. It could be a great series 🍥🍥🍥 Martina, for years you have encouraged me to explore, to enjoy my silly, to embrace my love of “things” that others may consider childish (because they don’t know how much these “things” bring me joy). Most of all, you have inspired me to allow myself to be a better me for ME. To be gentle with myself and to remind others that some days I need them to be gentle with me. And that’s OK. You are a lovely person. Your drive to share your knowledge and creativity while pushing through your misadventures is heartening. I am happy to be one more person to tell you what a special spirit you are ✨🫧🦄🫶🏻🖖🏻

Thank you! This was very useful :)

So informative, loved this video as always! I miss the convenient stores in Japan!

Im Indonesian, we have this food called tempe, well, it is made from fermented soy bean.. well you probably know abt it already.. thank you for the video martinaa. Wish you healthy and happy life ❤️ God bless ypu

Love your videos as always! I’ll have to find some dashi to try!! 🤩 Also I don’t want to be that person, but yeast are not bacteria- they are eukaryotes- the same category we are in👩‍⚕️

Martina, you are genuinely so funny! Your videos always make me smile :)

Your Miso Soup/Dashi video was how I found your channel several years ago. Thanks for the pantry staples advice! I have all of them, but it’s good to see what’s out there and learn a bit more about the ingredients and manufacturing process.

i love these videos, happy to see them!

sorry to go all nerd police on you, but mold/yeast (fungus) are not the same thing as bacteria; they are in two different taxonomic kingdoms (like animals and plants are in two different kingdoms)

This is such a wonderful intro! I really hope you do a second, deep cuts version. Maybe on the differing soy sauces/uses, misos, and other ingredients. A shout out to hon-mirin. It’s more pricey, but worth it if you can get it. The good stuff definitely leveled up my dishes that use it.

Martina, I’ve been watching for you and only you since your Korea days back when I was in middle school. Been subbed since 2010! Please keep making more content, I love fun videos about things like this it really helps to calm me down.

Thank you Martina for another wonderful video. Time to find a great international food place to find some stuff

Awesome video!! I learned a lot!! I am cooking lots of Japanese breakfast foods like miso soups and onigiri-and losing weight easily without feeling hungry!! I bravely tried natto-but l think some natto tips might help me enjoy it more.

“Next time, panty essentials.” Lmao

Me: just ate breakfast *Martina's video pops up* Hmm...now i'm hungry again...!

I been following this channel since Korea… man I miss those days!!! The RU-vid algorithm recommended some of the older videos and rewatching them hit me in the feels… they hit different now 😔 I’m glad to see that you have moved on and wish you the best 💪Thanks for all the memories throughout the years 🙏

Great video - will have to rewatch when I can get to the big Asia grocery store 🤩

Even though I know the products from growing up in hawaii; I enjoyed learning new things about them and also getting to watch a new video from you! 😊

Martina! You've been a rainbow 🌈 in my life for 5+ years! Love seeing you thrive and shine girl 💕 you inspire me to make my office a kawaii pink dream 😍😍

Love how fun, creative, and educational these videos are! Your teacher background really shines here. Much love from a fellow educator in Canada 👩‍🏫

There's two times you'll use soy sauce on rice in Japan is when you put a raw egg on the rice to mix up with some soy sauce, and I saw Japanese butter with soy sauce on rice from a Japanese recipe -- not too much spot sauce, just to add umami. With miso soup restaurants will mix red and white miso to make a unique flavor so you won't get the same taste as anywhere else.

Love seeing ya in your element, Martina!

What a great thing to wake up to. Yay new video!!!

I keep my dashi/kelp anchovy broth pack thingies in the freezer. A) because my apartment is small and I need to put them somewhere, and 2) I don't make jjigae or other soups that need a dashi or kelp anchovy base that often so they keep longer and I don't have to smell them!

I'd love a pantry/fridge tour

I remember going to a local grocery store for soy sauce and not realizing how many kinds/flavors/etc there were, and panicking about what to bring home (I had only gone for snacks and my partner asked for soy sauce while I was there). I super-panicked and bought a huge container because I recognized the label, and I think once we finally finish that we're going to have to do the Martina-method of trying different types of *much smaller* bottles to find out what we like with what kind of recipes to save me from the sauce aisle freak-out next time. Live and learn!

Martina thank you for writing my next shopping list

i will be patiently waiting for the panty essentials vid 🫡 love u martina 💕

I would love to see you visit a soy making factory some day or sth similar to that!

Best birthday gift ever love the video 😘

I love this video so much like I cook with all of these ingredients as well but dashi is the one ingredient that I'm always missing because it's like impossible to find. I live in Pennsylvania and finding an Asian food market in my area is really hard but like I know they have everything and I know what ones have what so I try my best to go to those and oh my gosh it is hard trying to find dashi. I am going to New Jersey this weekend so my plan is actually to find dashi in New Jersey I used to live in New Jersey so I know it's there and I'm definitely going to pick it up thank you so much for reminding me or else I would have forgotten. I love this video so much I love all of your videos and I'm so glad that you can share these informative videos with us!

You're just so fantastic, Martina. Effortlessly likeable and educational 💗

Aeon’s Topvalue is the bomb!!! As a broke student that needs a lot of condiments it’s a lifesaver 😭 (i.e. $1 bottle of shoyu vs $5 shoyu)

Ahhh love that you are in Japan, as a nikkei person I really appreciate your japanese content, I love all your content from wherever you are honestly, but Japan got my roots, so triples the love. Sending you lots of vibes

The video was so on time for me hahahaha was trying to find good sake for cooking but there was any at my grocery store. Ended up using chum churum soju, wasnt a bad idea but not quite the same.

I love you guys!! Love from Toronto ❤️❤️ Btw I had a dream that I met y’all on the streets and spend the day talking about all sorts of things!!

I LOVE Japanese food, but my biggest challenge is having a really bad soy allergy, which means I can never eat at Japanese restaurants but I do really love cooking at home with soy alternatives, of course they arent authentic but they are still pretty dang good and I just say the dishes are "inspired by" Japanese dishes 😅

I loved the skill share ad 🤣

I love your sailor moon dress!!!

Fyi Bacteria, yeast, and fungi are all different types of microbes. They can all be used in "fermentation" but they are not synonymous. Have been very into Chinese Lao gan ma lately it's a spicy chili and soybean sauce not a paste.

Love this, love Japanese food. You are looking so chilled now. Good to see 😊🌸🍜🍭🌟👒🎵

Another great video! I’m feeling inspired to try some new things, thank you Martina💕 love your funny jokes and humor, I feel we are so lucky that you share your passion with us💓 Ooh and here’s a video idea: plant tour! I’m spying some cool funky looking plants in the background of your videos and I’d love to see more🥰

I love this video, Martina! I've always liked the more foodie style videos that you make, keep them coming. I now need to go to my closest asian food store to buy all of these and start cooking new things 🤩

Loved the video! Martína is so talented, even for that little acting scene in the skillshare piece 🤣

Love videos like this!!💕

Thanks Martina great video

i know this is unrelated but i still cant process how this channel turned out

Really informative! I'm sure loads of people will find this super useful. I remember being totally overwhelmed when I first started learning about Japanese cooking. Thanks, Martina!

今回は日本のパンティー特集かしら？って思ったら、醤油だの出汁パックだのと・・・ PantryとPantyを見間違えちゃったwww