I’m still here, the thing is November has been quite a busy month.
But I had time to think: if you follow me on instagram or noticed in my Musa’s Boxes, I have been experimenting with some japanese recipes we tasted during our honeymoon, and we can’t really wait to go back to Japan (who knows when) to taste them again.
So I decided to write about our journey to Japan, with the related recipe ensuing.
So to start off, here are my “master chefs”, the youtube channels I subscribed to, they are mostly japanese people that (luckily enough) tape videorecipes in english.
I think this man is so fun! And his recipes are always very easy, down to earth, anybody can do them and get all the ingredients needed (or just check online stores).
This little woman is so nice, and she gives simple recipes as well, also with alternatives (without eggs, without frying, etc, maybe for those who have intolerances or who are on a diet).
Cooking With Dog
I absolutely adore this channel. The chef is perfect and the recipes are told and made as art… and then there’s Francis who tells you all about it *_* I don’t think I’ll ever use these recipes, they are all very elaborate and full of ingredients I can’t get or steps I don’t have the patience to follow. But I think this is a great channel to see the “original” recipe and compare to the “quick and easy” ones, to see if they can work anyway.
Her videos are very well made, pure recipe and making, and as a plus I really recomment the related website/blog, were she writes everything down. But most of all the blog is great to find the recipes for some ingredients often needed here and there (mostly sauces and possible substitutes).
The music is a little bit annoying, but the recipes look like chef made and there are some I didn’t find elsewhere.
Basically a sweet-only channel. Pure foodporn if you will (I don’t really like this word, but it fits here!). I can’t wait to try to make one of my favourite cake recipes following her technical tips.
There you go, these were the channels I based my cooking culture off.
Japanese cooking (which is not only raw fish, at all) is, to me, just like Italian cooking: there is the “ideal recipe” (yes, I’m channeling Plato and the hyperuranium to talk about food) and then there are the countless regional versions, plus the countless homely versions… I bet your sunday roast is different from your neighbour’s. Japan is exactly like that. There are people making noodles for ramen from scratch, and there are people buying instant noodles to add a personal touch to.
So, in order to recreate a recipe found online, I watched a few, picked the steps and the ingredients I preferred and then made my own version of it