【愛用の調味料紹介】料理が苦手だった私を変えた、基本の調味料｜春の仕込みと台所仕事｜暮らしのvlog

Hello, this is zankana. A record of a spring kitchen, beginning with seasonings. Even though I work with food now, there was actually a time when I had no interest in food at all. I didn’t like cooking, I was fine eating out for all three meals, and sometimes I even felt like I didn’t need to eat. But after starting a family and spending more time in the kitchen, I slowly began to notice something. The taste of cooking isn’t decided by skill or recipes. It’s actually the seasonings. When you use seasonings made with safe ingredients and crafted with care, vegetables, meat, and fish all begin to shine with their natural flavors. You don’t need many seasonings. Just a small amount can make something surprisingly delicious. Even simple ingredients can become a wonderful meal. It’s gentle on the body, and because you don’t need excessive seasoning, it can actually be more economical as well. That’s why seasonings are very important to me. But I also believe there is no absolute right or wrong when it comes to food. Foods with preservatives or additives are also the result of many efforts— ways to keep food from spoiling and to make meals accessible and delicious even in our busy lives. So I’m not trying to deny anything. It’s simply that when I stand in the kitchen, I want to choose flavors that are as simple as possible and that let the ingredients feel alive. This video is a record of our spring kitchen, beginning with the basic seasonings we use at home. Making homemade mayonnaise, cooking seasonal vegetables, making tofu from soybeans, and preparing mentsuyu and cake. A day in the kitchen where each meal slowly comes together. If you like, please take a quiet moment to look inside. ────────────── Homemade Mentsuyu (Japanese noodle soup base) Ingredients Water — 1000 ml Kombu (dried kelp) — 10 g Bonito flakes — 30 g A Soy sauce — 200 ml Mirin — 200 ml Instructions Place the kombu in water and let it soak for 30 minutes. Heat over medium-low heat and remove the kombu just before the water begins to boil. Add A (soy sauce and mirin) and bring it to a boil. Add the bonito flakes and simmer on low heat for about 5 minutes. (Gently push the flakes down so they soak in the liquid.) Remove from heat and let it cool naturally. Strain out the bonito flakes. If you squeeze them well, the mentsuyu will have a stronger umami flavor. ────────────── If you enjoyed the video, I would be very happy if you subscribed to the channel ☺️