【今さら聞けない】基本のピクルス

Basic Pickle Recipe Adds color to any dish and keeps well. It's also a handy staple to keep on hand at home! Please try making it with your favorite ingredients! [Pickling Liquid] Vinegar 300g Water 200g Granulated Sugar 100g Salt 2 pinches Red Chili Peppers 3 Bay Leaves 2 Black Peppercorns (Whole) approx. 30 Coriander approx. 30 Other spices of your choice [Ingredients Pickled This Time] Cucumber Cherry Tomatoes Zucchini Mushrooms Japanese Ginger Cauliflower Turnips Lotus Root Carrots Japanese Shallots ▽Introduction to the Restaurant    • 【自己紹介】YouTube始めました【店内ツアー】修正版   ▽Ryusuke Omura Instagram   / ryusuke_oomura   ▽pulse Instagram   / pulse_yoyogihachiman   #French #Paris #Cooking #Gourmet #vlog #Paris #hotel #france #France #chef #chef #bistro #bistro #Yoyogi #YoyogiPark #YoyogiUehara #Tokyo #tokyo #RyosukeOmura

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[Back to Basics] Chef Omura's Style Étouffée [Easy at Home]
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[Back to Basics] Chef Omura's Style Étouffée [Easy at Home]

[Things you might be embarrassed to ask now] Pulse's Carrot Salad [Perfect for home cooking]
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[Things you might be embarrassed to ask now] Pulse's Carrot Salad [Perfect for home cooking]

[It's too late to ask now] Ryusuke Omura's knife introduction and sharpening method [for professi...
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[It's too late to ask now] Ryusuke Omura's knife introduction and sharpening method [for professi...

[Too late to ask] Basic Anglaise Sauce
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[Too late to ask] Basic Anglaise Sauce

[Too late to ask] Basic Vinaigrette
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[Too late to ask] Basic Vinaigrette

[Too embarrassing to ask now] Cleaning and marinating foie gras [For professionals]
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[Too embarrassing to ask now] Cleaning and marinating foie gras [For professionals]

【常磐もの】 もはやお肉？潮目で獲れる肉厚ヒラメ 蒸し焼きでフワッと仕上がる一品にー | ラフィナージュ 高良シェフ | 【いわき】【PR】【寒ヒラメ】【白菜】
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【常磐もの】 もはやお肉？潮目で獲れる肉厚ヒラメ 蒸し焼きでフワッと仕上がる一品にー | ラフィナージュ 高良シェフ | 【いわき】【PR】【寒ヒラメ】【白菜】

誰もが羨んだ結婚生活…しかし、その実態は巨大な詐欺だった
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誰もが羨んだ結婚生活…しかし、その実態は巨大な詐欺だった

How to make a potato terrine with lots of cheese, delicious hot or cold
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How to make a potato terrine with lots of cheese, delicious hot or cold

Avoid These Mistakes at a Paris Bakery!
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Avoid These Mistakes at a Paris Bakery!

The staff, all of whom had discerning palates, were impressed. A rich soup made with an innovativ...
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The staff, all of whom had discerning palates, were impressed. A rich soup made with an innovativ...

【最短にして最強】火入れオタクのシェフが辿り着いた、現場の最適解。
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【最短にして最強】火入れオタクのシェフが辿り着いた、現場の最適解。

Tomato salad
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Tomato salad

【永久保存版】　フランス夏野菜定番レシピ　あなたの知らないラタトゥイユの世界　The Real Provençal Ratatouille Recipe
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【永久保存版】　フランス夏野菜定番レシピ　あなたの知らないラタトゥイユの世界　The Real Provençal Ratatouille Recipe

[It's too late to ask now] Basic Fond Blanc
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[It's too late to ask now] Basic Fond Blanc

The REAL Food of Venice: What Locals Actually Eat
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The REAL Food of Venice: What Locals Actually Eat

[Back to Basics] Merguez: Lamb Sausage [For Pros]
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[Back to Basics] Merguez: Lamb Sausage [For Pros]

[It's too late to ask now] Ballotine
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[It's too late to ask now] Ballotine

What Life in China is REALLY Like for Single Women (Utopia or Exhausting Grind?)
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What Life in China is REALLY Like for Single Women (Utopia or Exhausting Grind?)

[French Cuisine Basics] An Easy-to-Understand Explanation of the Steaming Method "Vapour" [A Must...
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[French Cuisine Basics] An Easy-to-Understand Explanation of the Steaming Method "Vapour" [A Must...