Views : 45,931
Genre: Education
Date of upload: Nov 18, 2022 ^^
Rating : 4.955 (43/3,758 LTDR)
RYD date created : 2024-04-11T03:54:41.404226Z
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Top Comments of this video!! :3
I found you several years ago while searching for “miso soup” where I learned how to make dashi from one of your Martina’s Midnight Munchies videos. Thanks for continuing to enlighten my mind and help open me up to new ideas and food sensations. I’m so proud to be able to support your channel on Patreon. You go, girl!
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Gluten, crustacean, mollusc and soy protein allergies mean I have to be extra careful with Japanese ingredients.
No miso, no tofu no stock powder that isn't labelled 'gluten free', no curry cubes (cry), *no edamame*, no noodles (even udon and soba noodles have wheat!), no wheat protein, no fish cake, and *no soy sauce unless it is wheat-free*!
You may also find that importation on some seaweed items is limited for biosecurity reasons in some countries (NZ and Australia).
sigh
The good news is that with extra effort, you can make delicious gluten-free Japanese food! You cannot make all the classic dishes, but options still exist.
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Excellent video! And also much needed for beginners. I would also suggest adding roasted sesame, sesame oil, and rice wine vinegar/rice vinegar. I seem to end up using those fairly often as well. Kewpie mayo I don't actually use that much aside in tuna mayo onigiri, but it is pretty useful sometimes.
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@KingKogi
1 year ago
Hello, Martina here~ I'm beginning to migrate some of my videos from my old YouTube channel over to King Kogi, so if this video feels familiar, that's why. If you haven't seen it before, please enjoy! :_wow::_Martina:
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