YOUR ENGLISH IS VERY GOOD. 🙂👍🏼 🇬🇧

I really enjoy learning from you. I will try to make this. My grandma taught me to make a similar dessert from China using rice flour. We cooked it on the stove then we put a sweet brown sugar syrup on it. You are a great chef and teacher. Thank you!

Was there fire under the pan when you dissolved the flour and sugar mixture the first time? I only saw fire on the second mixing

What is wheat flour? Is it the same as all purpose flour?

Since a few days I have been watching You tube videos on the food carts which very old Japanese men push around the city streets of Japan late at night. I have been observing the look of contentment on the faces of tired office goers after they stop by these foid carts, and enjoy a tasty bowl of Ramen with delicious toppings like wasabi , kelp bonito flakes ingredients which are all unfamiliar to me. Today I moved on to your video teaching us viewers so beautufully how udon is made and also how to make the various sauces that go with udon First; may I compliment you on the very nice way you teach. The instructions are simple and easy to follow. Ingredients like kelp and bonito flakes are not available where I stay in India. But still there is a joy in learning the cuisine of a another country. Arigatou Sir for this very interesting and useful video.

thanks so much

Thank you soooo much!

SO GLAD I found this !! 💜 This is my absolute favorite of all the videos I found for myself who is very health conscious ⭐️no microwave ⭐️ no steaming ⭐️ no artificial chemical food coloring ⭐️ no toxic non stick pan used or necessary ⭐️ authentic (and handsome😮)Japanese teacher 😍 👏🏼👏🏼👏🏼

😊

The best!❤

I followed this recipe and it came out perfect!

so freakin delicious and easy recipe i love mochi daifuku

Water 6 Rice flour 4 Sugar 2

Thank you for sharing!

Thank you for using ounces! Thank you for the tutorial - I have the ingredients - I must have Mochi Daifuku!!!!

I love this channel! 👍 I wish you were still making new videos, I see you haven't uploaded any new ones for several years. I am so interested in Japanese culture and food, and you seem to be very knowledgeable, and I like the way you teach!

I just found this channel, and I've been watching your videos about how to make mochi. I am excited to try it for myself! It looks like you haven't uploaded any new videos for a few years now. I hope that you will start making new videos again. I am especially interested to see videos about the tea ceremony, which I didn't see any yet on your channel. Thank you! 😊

Thank you for this recipe! I love mochi, and I want to try to make it for myself! I will try it, and I hope it works and turns out well. 😊

OMG! I love Mochi❤ I love the way you are making Mochi. Thank you for sharing.❤

Yusss! We have rice flour (3 estrellas) in México, I'll look for the red bean paste recipe to make mochi tomorrow 😋 Aaaww bad news... Instead of going elastic it had a smashed potatoes texture, so I guess regular rice flour won't do 🫤

Yo dude, you said that the salt needs to be exactly 10% of the weight of the water, but 23g isnt 10% of 205g of water?

Great video, thanks!!!

Thank you 💕🙏how to ordered the machine noddle's?

Thabkyou for this i have made many attempts at mochi but following your tips and they came out pefect! ❤

I can't wait to try this. I get my udon frozen from an Asian grocery store, but I will soon be moving to a place where the nearest Asian grocery is an hour away. I'm so happy I found your channel. Thank you!

Is that corn starch you use before cutting?

tried this and even as plain udon noodles (nothing added), it was a great success and tasty. Now i need to find out what to add to make it even better. Thanks for teaching me! Arrigato guizaimasu

Thank you!

how do you put the three stripes on them?

Mugwort is a vigorous perennial weed in the eastern US. Once it gets into your garden, it's very hard to get rid of!

My mochi came out so good thank you so much for the recipe

❤❤❤

How do you fold when it's a strawberry cream filling?

Love the tip with the strainer. Never thought it could make the difference. Thank you Leo!

Tried these today and results were amazing! Thank you.

I’m gonna make mochi with meat, call it japaneese dumplings and noone gonna stop me

I also try

So do you steam the mochi or is it done already because you cooked it??

Ойбуу, нанды аяқпен басқаның жарамады-ау…

I did mochi with another tutorial, it turned out so disgusting 😭 So I came here because I wanted to know what I did wrong, this is a good videoo because it explains everything and is a lot easier to follow than the one I did. I definitely will follow this tutorial next time

Thank you, I really enjoyed watching your tutorial video. May I ask what will be the recipe for matcha daifuku ? Hope to hear some advise from you. Merci beaucoup xo France.

Absolutely wonderful instructions a beautiful video. Thank you so much .

Looks good…luv your dimples

Beautiful udon, thank you for your video and recipe.

Impressive

Thank you for this recipe and your good spirit! My mochis look and taste nice but once I have mede them, they look "wet". Maybe there was too much water in my anko?

Hi, should it be a sticky rice flour or just a regular rice flour?

Thank you for the lesson. On how to make Udon noodles!

You are so cute..❤❤

I love udon, soba, and ramen noodles, but the commercial noodles leave something to be desired. Your video is excellent, from now on I will make my own udon. Dōmo arigatōgozaimasu!