Your true gift is, no not your ability to cook although that is fantastic, is your character, your ability to put a smile on my face the whole time I’m watching your videos while fully understanding what you teach and to never think duplicating the meal is above my ability (even though it may well be). You don’t try to be standup comedian, you don’t try to be a cursing better-than-all-of-you chef (although I think you have a right to claim that), and you don’t dumb down any explanation as if your audience are children or idiots. That is a gift to be admired. Thank you.

Thank you so much for collaborating with us and making miso with us. We are thrilled that you created beautiful recipes using our miso. Your creativity and enthusiasm brought out the best in our miso. Your support means a lot to us. Please continue to inspire us with your great contents!

This was such a joy to watch. Please more videos like this. Loved meeting Yuki

I've followed your channel for several years now and the production value on this episode is up there, from the colorful graphics to the great story telling. I'm off to the supermarket to get me some miso!

I needed this video. I was losing my passion in the kitchen, but now I’m excited.

I'd love to add that you CAN eat the kombu after you've rehydrated it! It's got a great crunchy texture and is a great add-in for salads, stir fries, and whatever else you want. It does get slimy after it's been steeping so rinse it well first. I love it sliced in a vegan mapo tofu!

This has to be one of your best videos ever. I love the longer format, and the artisnal and educational angles too. So entertaining! Thank you for schooling me on Miso!

I LOVE these in-depth deep-dives on particular ingredients or methods that you've done (like the wok video!). They're so informative and just so interesting!

Love the deep dive into a specific ingredient video concept!

Babe this is top notch viewing....you're a natural....love love love! More more more pleeeeeze X

My mind is blown!!!!!! Loved this episode soooooooo much! Keep up the great work!

Love this video so informative. And love asian cuisine

Fascinating, and as a bonus I learned about FermentStation who are not far from where I live. I've made miso soup in the past and it's turned out ok, but now I'm inspired to give it another go. Thanks for another brilliant video.

Perfect Timing. Thank you. I picked up some organic white miso paste this week for a dish I am making this weekend. Now I have ideas on using the rest of the jar. Great video. Love the in-depth exploration of a single ingredient. Again, thanks💜

Hey Marion, 😊thank you so much for the wonderful video. I actually have been using miso for for a long time and I was hoping to be able to integrate it in more than just miso soup and stirfry, so your chicken 🐓 idea is absolutely wonderful! It’s interesting, how you guys actually call aged miso “aged” since I know it in Japanese, English, German and Greek as red miso. It is packaged and referred to as red miso, in all the reference material I have used up till now and all the varieties I can buy in Germany and have seen in Japan. This of course is referring to the deeper colour it gets through the longer fermentation . But I think referring to it as aged , gives you a better idea what it is that you have in front of you and makes more sense for people who don’t know that red miso is not just a different colour but in fermentation time .I am excited to try your recipe with some of my favourite miso paste. Also, I haven’t had a chance to see if maybe I missed a video of yours on furikake. Im sure you would love all the varietions you can get on that. I mention it because you said that you don’t really eat the kombu. It is true that it does not traditionally or taste wise, go into miso soup. but it is edible in and of itself. It is to tough and intense to be eaten as a sheet, the way it comes, but if you cut it into small strips after making dashi and put it with the also used Bonita flakes from the soup, and some seasonings (maybe a bit of sesame, soy sauce and mirin) in a pan, and stir it over low heat until everything is combined and dry, You can use it as a topping for rice , put it into sandwiches, put it into other kinds of soup on top of salads or meat dishes. Traditionally it goes on top of rice in Japan, but my boyfriend and I love it on a variety of things , as I have just mentioned. This way, I also don’t feel bad when I make dashi ,about throwing away all those ingredients after just soaking them in the soup and I can still eat them and they’re still very tasty . ❤ Please keep making your wonderful videos even though I have been immersing myself in Asian cuisine for many years., I always learn something new from you and get great ideas for different techniques and easier ways to make them. ❤

Made the creamy chicklen today and oh boi, it was incredible! Thank you Marion, this easily got on the repeat to make list. Only thing I did as extra step was marinating the chicken in cream with some spices and soy for 8 hours. And Koriander/Cilantro at the end as well. Absolutely slapped

It's great to know what things are made from, thank you for taking the time to explain the steps 👍☺️.

Thanks for sharing how miso is made. Love this episode.

Loved this video! So informative! More miso recipes would be great!❤

Miso is great for so many reasons!

I so want to try the miso tomato chicken. Salivating.

Lots of love from Cape Town ❤

I absolutely adore you and your cooking. What a great episode. I will use miso more now. Can’t wait to try the chicken dish and carmel sauce. Thank you. America loves you!

Just made the Miso Chicken. WOW! It's amazing. Thank you,, Marion.

I didn’t see this until today - I love this video!! I make miso so much at home for an easy breakfast. (USA here, Minnesota)

I use red miso as the secret ingredient (not anymore!) in my poutine gravy. Just fantastic!

Perfect for the season!

This was awesome!!!!!

Thankyou Marion I tried the miso chicken used sour cream , came out fab .. so flavourful 🇮🇪

just the episode i needed as a newbie miso enthusiast, thank you!!!

Thank you I love miso soup and have been making it for years but ai have to say that not boiling the water here is key, the flavors get too intense. mild is the key

just as i was thinking what to do with a whole tub of miso sitting in the fridge, you posted this video 💗💗💗

Wow Marion thank you for always sharing the best recipes the best sauces the best foods

Beautiful and lovely!❤

What a grat video, you are a true gift to the world. would it be possible to do a video where you would do all the different miso soup bases?

Miso dessert 😮 completely something new to me! Awesome 😊

Woow amazing!!

Thnaks for this video I have thrown out of jars of miso since I had no idea what else I can cook with it .

Watched this yesterday made the creamy chicken today. My taste buds have exploded. Thank you!!!!!

Thanks Marion! I've had miso in restaurants but never at home. This is exactly what I needed to get started. My local grocers carry the soup mixes and _maybe_ one shelf stable version, but I prefer to experience the 'traditional' flavors, not the Westernized commercial interpretations, so it's been daunting to know what to buy. The one shelf version at my main grocer is a big one for $12 and I didn't want to get that if it wasn't 'right'. I'm not sure I'll be able to find fresh versions without taking a drive, but at least I know that's the ultimate goal. Thanks again!

Gochujang in my miso soup to go with my homemade ramen noodles for breakfast, is my favorite.

I love that you went and got your ruler from the desk presumably LO.L I have a metal ruler In my kitchen drawer,which I can throw in the dishwasher to sanitize, Used just for this purpose and measuring pastry. Et. Cetera.

Yuki has so much respect for his miso, wish I could get a taste. Marion, all of these recipes look delicious, I need to go shopping in Japan town to pick some different kinds of miso, bonito flakes and seaweed. Salmon is about $40.00 per pound here, so as scrumptious as that looks, I may try the delicious chicken recipe first. Thank you for these lovely recipes, and are they in your cookbook? Thank you Marion, you're the best!👍❤️

i want to combine it with cooked (but not over cooked) carrots that have been cut into the right size. not too small because it would leech all the flavor into the broth and the carrot does not retain any flavor anymore. i think the mild sweetness of the carrot could be an interesting option.

Indepth info on not so used and mysterious miso made easy

Very interesting, I like to learn about (for me) unknown ingredients, please, can you explain different types of tofu and what they are made for (soup, fried in a pan etc), thank you

Your content is just 👄🤌🏼chef’s kiss 😘

I use it for vegan and non vegan cheese sauces. E.g. baked cauliflower, potatoes,

Hi Marion, I love all you do! I have been admiring your gold thick pointer finger ring for some time now. Can you share where you got it from. Thanks, Sydney Australia 🇦🇺 x

Honestly, you can just buy dashi powder instead of buying kombu and unnecessary items and it tastes just as good. That's what most of what my Japanese friends use.

Awesome Vlog mam, please show torimeshi recipe japanese and honetsukidori recipe japanese, please 🥺 please please please please

Where do you purchase your kombu from?

How did you remove the hulls from the bean? That was big problem.

Can you use coconut cream or coconut milk instead of cream if you're allergic to dairy?

Marion- I would love to use miso in my food but I can't eat soy products & I'm on a very low sodium diet- ugh.

I think using baking paper is better than foil so the salmon skin doesn’t stick….

None of my local grocery stores even know what miso is let alone have it.

What size are your tablespoons? They look bigger than 15mls….

Is miso similar to the korean samjang?

First to view🙋

this asian man is realy cute one...

recently? chinese cooking discovered this thousands years ago

Not a fan of miso. Which is weird. I love soy sauce. Hate miso. Go figure!