Posts by Yukkie1

RobB

In regarding to the Mugi Miso, for a few momths.

I have never made Mame Miso or Kome Miso.

Bduza

Looks yummy 😋

I have made some Japanese Mugi Miso / wheat Miso which my dad’s side grandma used to make.

But the taste is different from hers.

I have used the completely same ingredients with her.

I have purchased the ingredients from the Miso factory which she used to purchased from and the ratio is completely the same….

The taste of the miso would depend on the energy of the person’s whom made the Miso.

If you don’t trust energy, no worries.

Just my miso’s taste is different from my dad’s side grandma’s.

Yukkie’s Café is an imaginative café 😂

Wazza

thank you for your comment.

👍 Yes, I do.

it was a bad choice for me to use a sausage maker gun, because it was very hard for me to squeeze out the cured ground pork into the casing.”…

But I Iwas on budget …😂

Actually, I have finished making the sausages a couple of days ago and finished cold smoking them.

I have vacuum pack of them and I am mellowing them in the fridge .

I am looking forward to having it.

Bentley Meredith

Thank you for your comment. I have never made any sausages in my life yet.

So I’m gonna make some basic simple sausages . I have picked a recipe from a YouTube channel.

Thank you. Have a lovely rest of the.

hoddo Thank you for the detail with the picture ❤️

Quote from BBQbushy

Agreed overnight best but 3-4 hours would be OK if time poor

Ok. Thank you 😊

Quote from Urban Griller

Yes, I would hang them overnight in the fridge. But be sure your fridge is not fan forced, the air movement will dry them too much.

Thank you😀

Good morning everyone from Kyoto Japan,

I am going to make sausages in the near future for the first time in my life .

I have a couple of questions on making sausages.

Do you leave the sausages in the fridge without covering plastic film to develop pellicle on them before you cold smoke them?

If so, how long do you leave them in the fridge? Do you leave them overnight?

Thank you in advance.

Hi everyone,

I hope everything is going well with you guys.

I have made some cold fermented  whole-wheat bread.

I have fermented the dough for 48 hours in the fridge.

I have given some of them to my childhood, my mom‘s friend , and mom.

My mom’s friend gave me a bottle of Japanese white wine in return.

Urban Griller

Is your Takoyaki pan non-stick one or cast iron one?

A bit difficult to make Takoyaki with a cast iron one, but you could make the shell crispy and the inside creamy.

Mine is cast iron one ✌️

Narm Naleg

Me too😃😍

Wazza

I hope you could find authentic Japanese Takoyaki in your country.

BBQbushy

Thank you for your comment. Yes, they are very tasty.

I was enjoying making Takoyaki.

I have made Japanese curry Udon noodle soup.

This flat udons are called Himokawa Udon noodle. It is from Gumma prefecture, Japan.

Yukkie’s Café is a very exclusive / imaginative café 🤣

Davo

I am glad you love Japanese food.

I love Fugu as well.

Enjoy in Chiba!

Gumb

Thank you.

Rubit

Yes. That is Yakkas. In Japanese, it is called 真鯵/Máájí.

It is very popular fish to eat in Japan.

Hi everyone!

I have salt cured horse mackerel to make Íchíyá-boshí / semi dried fish.

Íchíyá-bóshí verbally means overnight dried fish.

So it is semi-dried, tender and juicy, but Umami is condensed.

I have dried it in the net outside.

I have found roe and soft roe, and liver in horse mackerel . I have stewed them in the homemade soy sauce based mixture.

Yukkie’s Bar is an very exclusive bar which opens only for my parents and my good friends🤣