Yo sick n tired of u keep,saying Japanese. Japanese. Japanese. Ur contry is collapse

Jap. Jap. Jap. Jap.

You're welcome! I'm happy to hear you enjoyed it!

I hope they enjoy it! Thanks for taking the time to drop a comment!

I'm so happy to hear you enjoyed it! Thank you for taking the time to let me know!

Wow that was quick! I'm glad to hear you enjoyed it😀

Thanks Erin! That's a great idea taste testing a variety of brands. I tried to find the most generic looking kanikama for this so it's similar to what's available in other parts of the world, but we have many different kinds here as well. They even have ones that are shaped like crab claws and the texture is so similar to the real thing. I hope your week goes better than the last!

Hi Lynda, I'm so happy to hear you enjoyed it! The lemon juice/zest makes it work for me too😄

Thanks Ron, the knife skills just require a bit of practice. I'm still working speed😄

Thank you, you too!

A good way to turn up the heat!

I hope you enjoy it!

Thanks! I hope you enjoy it!

I hope you and your nieces enjoy it! 😄

@@NoRecipes We rolled some maki last time and made banana bread from scratch before that, so this recipe would be perfect for us to make next! 😁👍

@@classical7 Good idea! Not sure how old they are, but I've made gyoza before with 4 year olds and that was a lot of fun.

Thanks Rita!

Thank you!

Hi Kerry, I'm so glad to hear you've been enjoying my chicken teriyaki recipe, I hope this ends up being another favorite😉

Thanks! It's not really a diet food, given the mayo, but you do get a lot of veggies, and it's yummy for sure 😀

Thanks! I hope you enjoy it😀

Thanks!

If it makes you feel any better, I had no idea crab sticks were invented in Japan until I moved here. Kani Stikku is a brand name made by Osaki Suisan and I think they're the first ones to turn immitation crab into the crab sticks we know. Sugiyo had their version out earlier but it was more like shredded crab than sticks. Meyer's are great aren't they? I used to use them as a substitute for yuzu when I lived in the US, but now that I'm in Japan and can get yuzu easier than Meyer lemon's it's a real treat to find them in the store. Turns out a neighbor has a tree full of them, which is where I got this one. BTW the lettuce isn't just for show, I normally line the whole plate with leaves and then eat the salad as lettuce wraps.

@@NoRecipes Kani sutikku: OMG! You just taught me something I ought to have known years ago! Thank you!! I can't wait to tell the students this stuff!! Yuzu and Meyers: we have the exact same problem, in reverse to each other. Good luck growing ANY citrus in Canada, though. hahaha Great idea with the lettuce. It looked like butter lettuce you were using...but I'm no botanist. In fact, botany is just about my weakest science category. My (ex)wife's mother used to ask me about this plant and that tree, whenever we took walks around Vancouver. I'd always answer, "Shiran," because to me, a plant is a plant. haha Sorry for getting long-winded. Fist bump!

@@Maplecook Yea, the lettuce is just called "leaf lettuce" here, but it seem like like the same stuff as butter/bibb/boston sold in NA. It doesn't look as pretty, I but I like the texture of iceberg lettuce better.

@@NoRecipes You did what I would have done in front of the camera. hahaha

Keep at it and you'll get there!

Thanks Michaela!

Great idea! Serve it over a bowl of sushi rice and it could be a California Bowl 🍚 😄

Thanks!

Thank you! Aside from the time required to shred the crab sticks, it's a super easy salad to make!

You're welcome!

Thanks Lynda! That probably wouldn't have been my first choice, but I guess it would work. The dengaku is a much more traditional dish where this is a very modern dish. Personally I'd think of this more like potato salad or coleslaw in terms of the dishes I'd pair this with, fried foods such as ebifry, tonkatsu or karaage would be at the top of my list. That being said, pairings are very subjective, so you should pair it with whatever works best for you😉

You’re welcome! Kewpie is the most famous brand of Japanese mayonnaise.

Hope you have a chance to try making it at home!

Thank you, and welcome to the channel!

Lions mane mushroom has a crab-like flavor that can be useful in this recipe.

Hi Rowaida, assuming you're looking for a vegetarian subsitute, canned jackfruit, or sauteed shredded maitake mushrooms would be a good substitute. I also like the idea of lions mane mushroom as suggested by Lenore.

Great idea!

Thanks Agustín! I dropped the intro because looking at the analytics for my videos, a lot of people stopped watching as soon as the intro started (the graph had a cliff right where the intro starts). Since they're a bit of work to make and it seems that some people don't like them it just didn't make sense to continue including it.

You're welcome!

The noodles are made from starch (usually mung bean). They go by various names in different countries. If you ever need a more detailed explanation for an ingredient, please check the accompanying post on my website where I write an explanation for each ingredient (the link is always in the video description). As for salt vs soy sauce. The salt is for getting the water to come out of the vegetables, not for seasoning, this process is call shiomomi in Japanese ( literally "rubbed with salt"). Additionally, soy sauce would make the salad turn brown, which would ruin the nice color.

@@NoRecipes Now it's clear!!! Thank You Sensei

There isn't really a 1:1 mayo subsitute that doesn't taste like mayo. My suggestion would be to just use a different dressing. This could be something you know you already like or something as simple as olive oil and lemon juice.

Crab sticks (a.k.a. imitation crab is made from fish paste and is fully cooked).