The translation works out fine. That makes sense, to fold the egg into a square before folding.

Great idea. That is how I will fold the egg if cooking in a round pan. Similar method used when making egg rolls.

@Sanjay Gupta because it is an explanation for possible issues with their English and to provide a bit of information why their tips might bear more credibility.

ご説明ありがとうございます。助かります

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I have nothing to add but just wanted to thank you for an unusually informative and helpful comment. Not something you find too often on KZfaq. About to order some of the Yamaroku soy sauce- any particular variety you recommend from what I found here? www.amazon.com/s?k=yamaroku+soy&ref=nb_sb_noss_2

I'd also be interested in a recommendation.

@@recoil53 Please see the detailed recommendation information I posted for @Its.clean

@@its_clean Yamaroku has four primary soy sauce products: Tsurubishio Soy Sauce (つるびしお) - the bottle with the two birds on the label. Tsurubishio soy sauce is the primary product from Yamaroku. It is a perfect all round soy sauce, made from soy beans, wheat, salt, and water. Kikubishio Soy Sauce (菊醤). If the romanized name "Kikubishio" does not appear in the ad, or you want to confirm you have the correct product, please look for the two kanji characters written large on the label stacked on top of each other. Compare carefully as the kanji on the labels tends to be very stylized and not instantly recognizable compared to the "correct" way to write them. Kikubishio soy sauce is a "koikuchi" style soy sauce and is the type of soy sauce most commonly known outside of Japan. It is perfect for cooking as well as for dips and marinades. It is made from black soy beans, wheat, salt, and water. Kikutsuyu Soy Sauce (菊つゆ), is a combination of the Kikubishio soy sauce mixed with sugar, mirin, and infused with flavor from flaked bonito tuna fish and kombu kelp. Ponzu Soy Sauce (ぽん酢), is made from mixing Tsurubishio soy sauce, citrus fruit juice, kombu kelp and sugar. I recommend the tsurubishio and kikubsihio soy sauces as they are pure, unadulterated traditional soy sauces. I lean towards the kikubishio, but both are pretty much interchangeable. You might consider giving both a try. The kikutsuyu is an interesting hybrid that you could make on your own. I would not recommend it for general use where you're expecting a pure soy sauce flavor. Ponzu is VERY easily made at home with lemons, bonito flakes, and kombu kelp, all available at any Asian market. You basically combine all of the ingredients proportionally, leave it in the fridge overnight, remove the kombu and strain out the bonito flakes and you have Ponzu! Light and very refreshing as a dip during the hot summer months! Like fresh baked goods, ponzu is best when you make it yourself. Recipes abound across the internet. In the video Chef Nyesha uses "matsutake" soy sauce. This is koikuchi style soy sauce mixed with flavor extracts from the matsutake mushroom. In Japan most people prefer to enjoy the delicious matsutake mushrooms themselves as an ingredient and pure soy sauce as called for in a recipe. Matsutake mushrooms are extremely rare as they grow hidden at the base of trees in the forest. The price swings wildly from over US$1,000 per pound for premium grade at harvest time all the way down to US$4 or 5 bucks a pound for low grade at the end of the season. I hope this information will help.

@@ArchyDolder Thank you so much! This is incredibly detailed and helpful.

you dont need tools to make tamagoyaki jst eggs and flavor it however you want

@@user-sn8vc7du3q it does help to have the right pan, why dont you make a video? i'll watch it

Tools arent that important. Technique is. Her technique was terrible which is normal, she isnt japanese or raised in that culture. as a japanese this was very hard to watch lol. A good first attempt though.

its the same

偽の日本のファック

レシピを書きながら作ってたみたいだって思うよ

The title isn't saying her version is traditional. It is explaining that 'tamagoyaki' is a traditional Japanese omelet. The series isn't about making traditional food, but improvising from what is available to her to make something inspired by a dish.

@@recoil53 Even doing improv, she could have still used good technique. You can use a round pan.You can improvise. But she did not have to swirl the egg that much, nor do you put the cooked egg in the middle, then pour raw egg on the wrong side of the flipping direction, then swirl some more. It's like saying you improvised a roll cake but did layers instead.

@@EsotericOrderOfDagon That's true, but that's Euro-centric training getting in the way.

ERIKA, brussel sprouts - yes.

No she said they were baby collard plants that she was using. They have a similar look at that stage with the leaves growing out and taller later instead of the smaller leaves from sprouts.

@@biggdaddy202003 you know ur stuff good sir.

As a person that has collard greens growing in the backyard I can promise you that those are not collards. Those are Brussels sprouts.

here good ref. my japanese friend in tokyo Satoshi -kzfaq.info/get/bejne/lZ-jqJp92aiac5s.html

That’s what I said! Any good southern girl knows what collard greens look and taste like. At first I thought she misspoke big then she kept saying it wrong. 🤦‍♀️

Let me guess, you lose sleep when someone puts cream in their Carbonara.

@@reel1313 Don't even joke about that... That's about the same level of food crime as calling Taco Bell Mexican food, is.

Would that not be called a pancake ;)

I think her pronunciation it pretty ok for a non Japanese speaker - do you get mad when non native English speakers can’t pronounce English well?

Thought she pronounced it fine for a non-native speaker.

Incorrect. She’s shown a dish being made by a Japanese master and she is challenged to make it herself. Cultural appropriation is when a western person says they are improving on or making a better version of a well loved ethnic dish and profits from the conceit.

How

@@OfficialTigerino I think with an adolescent screen name like "Heywood Jablomi" this person is joking (I hope). I'm in Berlin, Germany and I made tacos last night and feeling pretty OK about it. Didn't wear a sombrero while doing so though...In my opinion, here is the final word on "cultural appropriation"...kzfaq.info/get/bejne/iNdnZ8WL1sizoXU.html

if you miss the point, it sure is.

Archy Dolder That’s my real name. I’m Italian.

@@heywoodjablomi1109 thank you for the clarification. I'd venture to say in choosing your given name your parents' may not have taken into consideration how that might play out for you in Junior high school. I hope your life was not too difficult during those years. I certainly meant no offense to you or your heritage when stating my observation. I apologize for any misunderstanding. On the subject of "cultural appropriation", were you being serious? If so, please explain the chef's transgressions and what you feel would be the correct behavior. Should people experiment with recipes from other cultures? Should people of one culture eat food prepared in the traditions of another? What would be the best solution? Historically it is confirmed that Marco Polo brought the noodle back to Italy from China, and just under two hundred years ago the tomato was brought from the Caribbean to Italy. In consideration of Italian cuisine whole heartedly hijacking noodles and tomatoes into its culinary heritage, and the obvious "culture appropriation" that represents, what would you suggest would be the best way for Italy to make things right again? Should Italy apologize to China and give up noodles? And tomatoes...the whole world has pretty much taken advantage of Caribbean culinary culture on that one. How should Italy in particular address that issue?