Quiet Japan Days Homemade Makizushi — A Quiet Afternoon in Japan

Hello everyone, Thank you for watching Quiet Japan Days. Today, I'm making sushi rolls (makizushi) at home in Kobe, Japan. A quiet afternoon — from a quick stop at the supermarket, to rolling and eating at the kitchen table. ◾️Two fillings today: ① Salmon, avocado, cream cheese ② Tamagoyaki (Japanese rolled omelet), cucumber, kanikama (imitation crab) Every ingredient except the tamagoyaki was bought at Gyomu Super — a Japanese wholesale supermarket loved for its everyday, affordable ingredients. ⏱ Chapters 0:00 Intro 1:06 Shopping at Gyomu Super 1:42 Back home — today's ingredients 3:03 Making tamagoyaki 10:24 Sushi rice 13:57 Rolling ① Tamagoyaki, cucumber, kanikama 17:42 Rolling ② Salmon, avocado, cream cheese 19:12 Cutting the rolls 21:40 Let's eat 22:35 Sunset / Outro ── I start with tamagoyaki, the Japanese rolled omelet. I made quite a mess of it this time. It doesn't look very good, but it still tasted delicious. Next, the sushi rice. I mix vinegar and sugar, warm it in the microwave, then pour it over freshly cooked rice and mix everything together. I cut the salmon and cream cheese into slightly larger pieces. The cucumber and avocado, also into large pieces. Then, it's time to roll. I place the seaweed sheet, sushi rice, and ingredients in order, and roll everything together. Once the rolls are finished, I cut them into pieces. Wetting the knife with water each time makes them easier to cut. And now — let's eat. Please give it a try yourself. ◾️A little about tamagoyaki: Tamagoyaki, or Japanese rolled omelet, is a traditional dish made by beating eggs, seasoning them, and cooking them in an oiled pan. It is one of the most common dishes in Japanese cuisine, enjoyed both at home and in restaurants. Tamagoyaki differs quite a bit between the Kansai and Kanto regions of Japan. The term generally refers to two styles: • Atsuyaki tamago — a thick rolled omelet, cooked while being rolled layer by layer until lightly browned. Fluffy, yet firm enough to hold its shape. • Dashimaki tamago — softer and more delicate, containing Japanese soup stock (dashi), cooked gently without browning. Often served with grated daikon radish. Some families prefer it sweeter, others more savory. Food culture in Japan varies greatly from region to region, and "tamagoyaki" can mean something a little different from one household to the next. ◼️About the whetstone in this video 🔪 The lines drawn on the whetstone are used to check whether the surface is flat. When the lines disappear evenly, it means the stone has been flattened properly. The whetstone is soaked in water for two reasons: To create a sharpening slurry (mud) that helps restore the blade’s sharpness. To reduce friction heat and help the blade glide smoothly while sharpening. Without enough water, it becomes very difficult to sharpen knives properly. The flattening stone (used to level the whetstone) is usually inexpensive in Japan and can range from around ¥1,000 to several thousand yen depending on the quality. ◾️Quiet Japan Days: a series of slow, quiet days in Japan. Instagram → @riokoko96 DM → https://ig.me/m/riokoko96 #quietjapandays #japan #japanvlog #japancooking #homecooking #kobe #hyogo #makizushi #sushi #homemadesushi #tamagoyaki #gyomusuper #slowliving #asmrcooking