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Recipe Related Poll (from Richard) & New Tier! (Patreon)

Published:
2020-07-17 01:46:00
Imported:
2020-07
Tags:

Poll

Recipe Related Poll (from Richard) & New Tier!

  • I know nothing about Japanese cooking. 8
  • I know a little about Japanese cooking. 42
  • I probably know as much as you do about Japanese cooking. 7
  • I probably know more than you about Japanese cooking. 1
  • Regional cuisine. Even if there are ingredients I can't get, I'd like to watch someone cook. 27
  • I'd like to learn quick and easy recipes I can make myself. 33
  • I'd like to learn recipes that will take some time and effort but that I can make myself. 24
  • I'd like to learn details about individual ingredients (e.g. eggplants: how to buy, how to store, how to prepare and cut, how to use 23
  • I'd like to learn cooking vocabulary in Japanese so I'll be better able to understand cooking videos that are in Japanese. 21
  • I'd like to take photos of things I see in an Asian supermarket and for you to explain what they are and how to use them. 17
  • I want to know as much about Japanese cooking as the average Japanese housewife. (i.e. everything that's considered common knowledge) 32
  • 2020-07-17
  • 235 votes
{'title': 'Recipe Related Poll (from Richard) & New Tier!', 'choices': [{'text': 'I know nothing about Japanese cooking. ', 'votes': 8}, {'text': 'I know a little about Japanese cooking. ', 'votes': 42}, {'text': 'I probably know as much as you do about Japanese cooking. ', 'votes': 7}, {'text': 'I probably know more than you about Japanese cooking. ', 'votes': 1}, {'text': "Regional cuisine. Even if there are ingredients I can't get, I'd like to watch someone cook.", 'votes': 27}, {'text': "I'd like to learn quick and easy recipes I can make myself. ", 'votes': 33}, {'text': "I'd like to learn recipes that will take some time and effort but that I can make myself. ", 'votes': 24}, {'text': "I'd like to learn details about individual ingredients (e.g. eggplants: how to buy, how to store, how to prepare and cut, how to use", 'votes': 23}, {'text': "I'd like to learn cooking vocabulary in Japanese so I'll be better able to understand cooking videos that are in Japanese.", 'votes': 21}, {'text': "I'd like to take photos of things I see in an Asian supermarket and for you to explain what they are and how to use them.", 'votes': 17}, {'text': "I want to know as much about Japanese cooking as the average Japanese housewife. (i.e. everything that's considered common knowledge)", 'votes': 32}], 'closes_at': None, 'created_at': datetime.datetime(2020, 7, 17, 1, 46, tzinfo=datetime.timezone.utc), 'description': None, 'allow_multiple': False, 'total_votes': 235}

Content

Richard and I have quite a few new ideas and perks that we're almost ready to roll out. But first, he wanted to get some input from patrons who might be interested in his recipe videos and study. See below and answer as many times as you'd like. 

Before that, though, I'm super excited to announce a new tier!

But before I get to that, let me explain this. Richard's plan is to make cooking videos that he'll put up on Youtube. There he'll explore Japanese home cooking, not the iron chef stuff, but what is really made in Japanese homes throughout Japan. We've been talking and they sound like they're going to be fantastic. Loads of information. 

While the videos will be up there for anyone to see, they'll be shortish. Then over here he'll put up more video content: extra information, goofs that get cut from the Youtube channel, stuff like that. All that will be available for kitsune ($5) and up patrons. So that is on top of what is already provided (Bedtime Story, binaural sounds, etc.). 

However! (Here's the brand new exciting part.) 

We'll be adding a $10 tier which will be a Quizlet and/or Anki deck with all the vocabulary/kanji characters and their meanings for those who want to study that.  But it won't be just food related. I'll also add vocabulary and phrases taken from the podcast, too. So if you're interested in a phrase or term you don't have to listen, look it up, or go through the transcripts. All the vocabulary and phrases will be in one place and we'll add to them each time a show or video goes up. This, of course, will be available for everything above $10 as well. 

Right now we're just trying to decide what youkai to use for the tier.

Some questions from him (you can answer in the comments, if you'd like):

1) Do you have a rice cooker.

2) Off the top of your head, what Japanese ingredients do you know you can buy easily.

3) What cooking channels do you watch often? (Not just about Japanese food.)

4) What are some things that turn you off that people with cooking channels do?

5) Would you like to be able to ask questions about Japanese cooking that might take Terrie and me some time to answer?

6) Has there ever been a Japanese recipe you wanted to make but couldn't because there was an ingredient you couldn't get? If so, what was the ingredient?

Check anything that applies below.

Comments

Jeffrey

Super excited about the new tier!

Calvin Jim

I like that idea. I am Japanese-Canadian so I grew up with all sorts of Japanese food that isn’t sushi, sashimi, or ramen.

Alice Beck

Hi! As a vegan and a health food freak, I’d like to be left out of any recipe notifications/content. Is there any way I can do that?

Roxanne copeland

I would Love to know more about things at the Asian market, especially produce. I cook mostly Vietnamese food, but there are veggies that I see that I wish I knew how to prepare, and so many types of mushrooms. I also would like to know ways to prepare bamboo not in the can.

Jeffrey

Also super excited about the cooking angle. Here are my answers.

Jeffrey

Okay here are my answers. 1) Do you have a rice cooker. Yes. Instant-pot 2) Off the top of your head, what Japanese ingredients do you know you can buy easily. We have a small japanese market nearby and a bigger one an hour away. Probably okay for most things. 3) What cooking channels do you watch often? (Not just about Japanese food.) I like one good cookbook. 4) What are some things that turn you off that people with cooking channels do? Being gimmicky about sound, fonts, camera, content, food, anything. Again, the videos on one good cookbook are easy are professional, nice and easy to understand. 5) Would you like to be able to ask questions about Japanese cooking that might take Terrie and me some time to answer? Sure. 6) Has there ever been a Japanese recipe you wanted to make but couldn't because there was an ingredient you couldn't get? If so, what was the ingredient? Probably, but I can’t think of one.

Magdalena Cross

Oh my! I am so excited for this! I love to take a cooking class when I go somewhere, so this can fill in some wanderlust for me for the moment! 😍 1- no rice cooker 2- probably all of them, either from the Japan Centre or with a little hunting/preparation 3- Kitchen Network, and any channel that shows cooking/exploring restaurants, I usually cook from cookbooks or recipes I have learned while travelling 4- food-eating competitions *shudders 5- absolutely 6- yes, but again, that was more through lack of prep (gonna blame my man-thing here), but I know I can make substitutions. So keen for this! I also love the idea of being able to photograph and ask what something is! My housemates were in a tizzy when my groceries came the other day and I had cooking sake in there (not a single word in English on the label) 🤣

Korps

I’ve actually just recently got into Japanese cooking so this is super exciting! I will let you know where I live it’s reaaaaaally hard to find fresh Japanese ingredients like yuzu or shiso. I unfortunately don’t have a large Japanese market near me and the Asian one 20 minutes out is mostly Chinese (it’s easy to be lost in there too with what to find, took me forever to find kombu dashi powder 😖). What I found that’s helpful is listing absolutely necessary ingredients and substitution options to help with this problem.

Korps

1) Yes I do! 2) Shiitake, Nori, Japanese short grain rice, dry udon/soba/ramen noodles, whole kombu, curry roux, pickled ginger, bonito, bamboo shoots, fish cakes, umeboshi, daikon, etc. mostly limited on fresh infredients 3) Just One Cook book, Chopstick Chronicles, Natural Japaneats, Jun’s kitchen 4) Unnecessary amounts of talking 5) Yes! 6) there have been a few unfortunately mostly revolving around kabocha, ume, or yuzu.

Paul Biba

The basic problem with Japanese cooking in the US is obtaining ingredients. I live in the New York area and there are lots of Japanese expats here. Even so, there are only two large Japanese food outlets here and only one is really accessible: Mitsua. Mitsua also has an outlet in California. If you go there on a weekend it is impossible to park as all the expats are shopping. I have talked to a number of them and they all say that it is very hard to find Japanese ingredients here and this is a real hardship for them. There is a Korean supermarket chain, H-Mart, that carries some Japanese stuff, but it is actually easier to cook Korean food than Japanese. Even the large Chinese supermarkets in New York's China town have a very limited Japanese supply, You need too keep this in mind when choosing your recipes. It's an interesting cultural phenomenon. In New York we have several huge China towns, a Philippine town, a Korea town but no Japanese town.

Kimberly Reeves

1) Do you have a rice cooker.- yes 2) Off the top of your head, what Japanese ingredients do you know you can buy easily.- nori, miso paste, soy sauce, panko 3) What cooking channels do you watch often? (Not just about Japanese food.)- I don't really watch any 4) What are some things that turn you off that people with cooking channels do?- I don't really watch any 5) Would you like to be able to ask questions about Japanese cooking that might take Terrie and me some time to answer?- yes 6) Has there ever been a Japanese recipe you wanted to make but couldn't because there was an ingredient you couldn't get? If so, what was the ingredient?- Burdock Root

Gina Schwaderer

1. I couldn’t go on living without my rice cooker! So, yes, I own one. 2. My city has two Japanese grocery stores so it’s possible to find most ingredients. 3. I watch Cooking With Dog! It’s a very cute channel with recipes that are usually simple. Jun’s Kitchen I mostly watch because his cats are adorable. And his knife skills are top notch. I also like Binging with Babish because of his food-focused approach to filming. 4. Some channels leave out all the cooking sounds and saturate the whole video with cheesy music. Lemme hear that soup boiling and those carrots being chopped! Also, holding knives incorrectly or using dull knives makes me click away immediately. 5. Yes x 100 6. I only really have a problem finding seasonal vegetables, but that’s more due to my bad timing than anything else.

Benjamin Carlyle (edited)

Comment edits

2026-09-06 01:00 電子レンジの炊飯器があるけど，どんな炊飯器がおすすめですか？
2020-07-18 03:48

Paul Biba

Here's another thing to take into consideration. The "Japanese" name for the ingredient may not have an exact English equivalent. You will need to check with something like Amazon, or a supermarket website, to be sure that the ingredient you are calling for can be found in English. They may have it but it could be very well called something else in English. Here is a recent example. The latest Create Eat Happy has a simple recipe for Kitsune Udon. https://www.youtube.com/watch?v=7Tjk-DHwqpM&t=0s It looks delicious. I have all the ingredients except the main ingredient Aburaage. Can't find this anywhere and if you enter it into Amazon (US site) you get all sorts of strange stuff https://www.amazon.com/s?k=Aburaage

Uncanny Japan -- Thersa Matsuura

Very good point. Richard has been cross referencing different items with like you said, Amazon. He was surprised that he found katsuobushi (probably listed as bonito flakes) and that people bought them for cat food and were surprised you could eat them yourself.

Uncanny Japan -- Thersa Matsuura

Oh, I wanted to add, I love kitsune udon. I've bought packages here to take back to the States (made inari zushi for friends) and those were flavored and didn't need to be refrigerated. I really want mail to hurry up and start running again! I can absolutely send these. ^^

Uncanny Japan -- Thersa Matsuura

調べてみます〜。リチャードはそういうことを調べるの大好きです。おすすめ炊飯器見つけたらまた返事しま〜す。

Roxanne copeland

1) Do you have a rice cooker. -yes I do 2) Off the top of your head, what Japanese ingredients do you know you can buy easily. I live near a street that has many Asian markets and within walking distance of a Japanese supermarket. 3) What cooking channels do you watch often? (Not just about Japanese food.)- I don’t really watch cooking Channels but when people share recipies I check them out. 4) What are some things that turn you off that people with cooking channels do?- I don’t like it when they don’t list ingredients in the discription of the video 5) Would you like to be able to ask questions about Japanese cooking that might take Terrie and me some time to answer?- I don’t know. I am very interested in finding out the names and uses for fruits and veggies in the store. Maybe if you posted photos of different produce and asked which ones people know by sight. 6) Has there ever been a Japanese recipe you wanted to make but couldn't because there was an ingredient you couldn't get? If so, what was the ingredient?- I had trouble finding lemon grass once butbthat was at the regular grocery

Jo Hobbs

Cool!! I have a rice cooker and living in London I make use of the Japan Centre which is expensive but you can get most things there (and has been delivering through lockdown - a delight!). I looooove natto beans do would love some recipes that use them, although happy to just keep scoffing them as they come!

Uncanny Japan -- Thersa Matsuura

When I first came to Japan I did kendo for a few years and when we had this weekend-long stayover and all-day practice, every morning they'd serve natto. I just couldn't...not at all. I had to sneak it to another student. BUT, magically about ten years ago I fell in love with it. Me, too, I do lots of scoffing. I eat a package like a snack. I'll tell Richard to do a deep dive into natto...eyu, you know what I mean. ^^;

Kimberly Reeves

Yikes! Well I'm glad I've never eaten it then, lol.

Marylou Lenhart

1) Yes I have a rice cooker 2) Ingredients: furikake, rice vinegar, soy sauce, shiitake mushrooms, fish, rice, seaweed 3) Cooking channels: not many. I usually use books or recipes and improvise from there. Oh! but Tasty Japan has fun videos. 4) What are some things that turn you off that people with cooking channels do? Tasty Japan's videos don't always have english translations heh. 5) Would you like to be able to ask questions about Japanese cooking that might take Terrie and me some time to answer? Sure, yes. 6) Has there ever been a Japanese recipe you wanted to make but couldn't because there was an ingredient you couldn't get? If so, what was the ingredient? Roe was hard to find. But I only looked in one store. Covid is still pretty strong over here :( so it's hard to do store hopping.

A.

"What are some things that turn you off that people with cooking channels do?" There's a show on television here in Australia called Little Paris Kitchen and you can see some clips on YouTube. I think to make that 'homemade' or quirky feel to it they have shaky camerawork and it honestly makes me a bit sick to watch! It's a shame because overall it looks like a good show. There's quite a few sauces with yuzu in my local Japanese store and I'm not really sure how to experiment with that. I'd like to learn how to make more vegetable side dishes, especially ones that can be stored and eaten for a few days. I'm obsessed with Japanese breakfasts in ryokans and Tokyo hotels and would love some recipes for things we could make ahead and then pull out Saturday morning. A video explaining the different types of Japanese plates, sauce dishes, bento boxes and how to arrange foods would also be amazing. I do own Japan The Cookbook by Nancy Singleton Hachisu.

Uncanny Japan -- Thersa Matsuura

Thank you, Amanda! Lots of good answers. ^^d I'm like you and love waking up in a ryokan and knowing I'm going to have a yummy breakfast with all sorts of different dishes.