@@Viennalute Sorry I missed this. Kappabashi-dori is a neighborhood that historically served restaurants. These days it's become more touristy but many chefs still shop there (including me). It's a good place to go for knives and kitchen equipment. The tableware is also nice, but it's not super high-end. If you want premium ceramics you'll want to look at more upscale shopping districts or department stores.
DUUUUUDE! This brought back so many memories!! I loved every second of this! And thank you for the shoutout at the very end! hahahaha! Made me feel like I was with you again! And for anyone reading this, YES, INDEED(!) Marc's gyozas ARE the BEST in Japan! When he releases that video, y'all have to watch and take notes! Thanks for decoding the miso sauce, man! I was at a loss, to be honest. I am def gonna try that one out at home too!
I was so put off by the dumpling nazi I don't have a clear recollection of the sauce so it's probably not the same, but just made a miso sauce that tastes good inspired by the experience.
@@NoRecipes Tell ya what, Imma make this, and tweak it, now that you have set me in the right direction. I'll let you know if I succeed. Or, you may just have nailed it right outta the gate. Hugs, bro! =)
@@Maplecook hello there Maple cook definitely let me know how your miso comes out outside lovely so and I'm definitely going to try that sauce at Mark made but if you can't we get some let me know how it comes out alright bro you take care up there in the great white North and I'll keep chilling down here in southern Nevada like your friend Nicholas
I've already tried these ones and are really delicious and versatile... I am using to top everything , even rice and ramen noodles... love them all. May you please share some more dipping sauces?
Hello Marc how's it going the weather is fine here in southern Nevada nice sunny day starting to get hot I hope you and the family are doing well and I love these two sausage showed us definitely going to make them I'm thinking pretty much my favorite are going to be the spicy one and the meso. Anyway you take care of brother and hopefully I'll catch you on Menards Maple cook doing I've seen some pretty crazy videos with that guy he's something else I like his videos anyways as always your friend in southern Nevada Nicholas
Different names for the same thing. Vinegar is brewed by letting alcoholic beverages undergo the final stage of fermentation where the alcohol gets turned into acetic acid.
Ok i know im gonna sound stupid😑😑😑 but ...i didnt know there was a japanese soy sauce..?is there a difference btn soy sauce and japanese one flavour wise?if so can anyone tell me which one tastes better as i always buy the blue dragon one and love it but if theres a japanese style soy sauce and it tastes good id love to try it...🥰🥰🥰🥰🥰🥰xxx
Soy sauce is like wine. Even within any given country, there are different categories, like Chardonnay, Gewurtraminer, Zinfandel, etc. So indeed, for starters, each country has its own soy sauce set. Within each set, you will get a spectrum of different types. I know my way around Japanese and Chinese ones quite well. In Japan, some major categories are: usukuchi, koikuchi, and sashimi. However, there if you want to go down the rabbit hole, there are as many types as there are stars in the sky. As for Chinese ones, they have light, dark, and mushroom, for starters. But also like Japan, there are zillions of variations domestically in China. When I lived in Japan, I was lucky enough to have easy access to a couple of famous brewing houses, so I got to experience different soy sauces and get a feel for what's out there. Now that I am back in Canada, I generally gravitate towards a Japanese brand that starts with Y, but there are plenty that I like. I still insist on the, "brewed in Japan," stuff, since you can really ruin a dish if you use the wrong soy sauce. (No, please do not EVER use Chinese soy sauce on sushi.) Hope this helps!
@@Maplecook aww thank you for that that was.very kind of you 😊😊😊😊ill defo find myself a japanese soy sauce cos now my mouth is drooling from the way you described it all...btw youre well lucky...i dream of japan...ill defo go there one day😊😊😊😊😊😊xxx
I also prefer the brand Y more than K. I used to think soy sauce was soy sauce... but after learning how to cook, I realized that soy sauce do have different flavor profile depending on what type it is and sometimes even the brand.
Basically what @maplecook said, but to elaborate a bit more, Japanese soy sauce is generally milder in flavor than Chinese or South East Asian style soy sauce. Japanese food tends to be generally pretty mild in flavor so a powerful soy sauce will overpower the other flavors.
