Placeholder Image

Subtitles section Play video

  • Whoa ramen.

  • Just surprisingly salver.

  • Right, How would you describe this?

  • Oh no.

  • Look at them so good.

  • Excuse me, It smells so good.

  • It's just made my day.

  • Hi, I'm Hannah, I'm the world's OK est mom And it's a time again.

  • I'm going to make international dishes for one whole week.

  • So I'm only cooking japanese recipes for seven whole days and I'm really excited but also very nervous.

  • So wish me less.

  • I really wanted to make japanese food that was attainable and pretty accessible for me here.

  • I didn't want to make too many substitution.

  • I also wanted about balance of sweet savory and snacks just cause it's really fun to try all sorts of different foods.

  • I want my kids to grow up with diverse palates.

  • I think that tasting food and experiencing smells and senses of different flavors like that is a great step into cultural appreciation.

  • The boys and I put together our shopping list.

  • There were a lot of specialty ingredients on there.

  • So I called up my friend Cat who lives in Los Angeles long time no talk has the family.

  • Oh my gosh, we're good.

  • We're actually doing something really fun this week.

  • You know how we do our food weeks.

  • So I actually wanted to ask a favor of.

  • You sure we are doing japanese food for a whole week and I'm having some trouble sourcing ingredients.

  • Yeah, that makes sense in the desert.

  • Um I've the japanese market down the street here in Hollywood.

  • Do you want me to pop in, get some stuff for you guys and send it your way my gosh, that would be amazing because we have a little lists like stuff like NATO golden curry, pickled plums.

  • Um, the boys really want a lot of snacks.

  • Oh, it's all delicious.

  • The snacks especially are my favorite part.

  • Okay, well I can pay you if you go take a trip to the store.

  • She um, how do you want me to send the money?

  • Um, just send me the money with zell.

  • Let me just pull it up right now.

  • Awesome.

  • I'll pull up my banking app on my end too.

  • Did you get it?

  • Yes, just got it.

  • Oh my gosh!

  • Isn't it crazy?

  • We have different banks and it's that easy.

  • Honestly, the hardest part about these weeks is sourcing recipes that are authentic.

  • So I got to reach out to my house who works on tasty japan to give me some pointers and some advice and recipe recommendations.

  • Japanese foods are easy to make, but also sometimes dedicate.

  • So maybe that's the first thing you can imagine when thinking about japanese food.

  • Traditionally we have like rice and fish and miso soup.

  • Natto.

  • I'm so excited to try these.

  • I just hope we do it justice back with another recipe.

  • Very excited for this one because I ordered something special from the asian market.

  • I got these pickled plums ak Umebayashi and I'm making Nigiri which is like a rice triangle with a filling, Have my rice and a bowl and I'm gonna push it around The purpose of this week is to try new flavors and scents and so my kids know what tuna tastes like.

  • My kids know what salmon tastes like.

  • So I wanted to try something different.

  • So I'm really curious to see how these taste.

  • Whoa.

  • Really salty, really sour.

  • Oh yeah, it's like really good pickle.

  • So I got these plums and tried my best to form it into these triangles.

  • Wait Children, oh wait, what is that?

  • Is that people from the subtle sweetness of the rice, the nori wrapper and then having this really, really tart center, just surprisingly sour.

  • Right?

  • Mm sour.

  • It's sour.

  • Henry's palate is adjusting little too sour.

  • Now it wouldn't be a japanese week without sampling a lot of japanese snacks.

  • This was the one thing that the kids were begging to try mama, it's where you wicked and then dip it in the power.

  • Oh mama, it's so good.

  • There's such a visual aspect to the experience of eating so many japanese foods and snacks are not left out of that equation.

  • There were sweets, there was savory, Jackson found a new favorite candy, why it was just going to town on everything and Henry was just begging for scraps basically.

  • Okay, we are gonna try one of these suggested snacks.

  • I've been really wanting to try it for a while.

  • It's called Natto and it's a fermented soybean.

  • I've actually seen a lot of people taste this to all over the internet.

  • It smells so good.

  • It smells nutty.

  • There's, I think it's a v in a mustard.

  • The one consensus I've seen in so many of the taste test is that people were not preparing it correctly the way that I read you have to do it.

  • And I asked a few people how they eat it and it's definitely use the sauce that comes with it.

  • Somebody also suggested serve it with some rice with soy sauce.

  • It's one of those foods that I think it's an acquired taste for some people.

  • I think the texture is one of its most unique aspects.

  • I wanted to make sure we were tasting it respectfully.

  • Take a little just for you guys to get a first taste.

  • Okay.

  • You will never guess who loved this the most.

  • Take a wild guess.

  • I'll give you a second.

  • Who wants to try it first.

  • Why?

  • It wolf this down?

  • Mm.

  • So good.

  • What does it taste like?

  • I got in my mouth.

  • It tastes kind of like rice and some salt.

  • Salty.

  • It tastes really good texture.

  • I thought it was gonna be hard for a second.

  • Oh, it's soft.

  • Yeah, it was soft.

  • It's my turn.

  • Mm How would you describe this?

  • Why?

  • It's having a whole bowl.

  • It's like nutty, salty with a little like with a little bite at the end.

  • Almost like a little interesting aftertaste.

  • I'm tasting a little sweet, a little sweetness.

  • I wonder if that's from this sauce that goes on it or maybe it is from the soybeans.

  • It's delicious.

  • We're gonna finish this.

  • So the next dish that I got to make is called curry Yudin.

  • A little sake.

  • Now you can make your own curry roux or you can buy it.

  • And honestly, when it comes to something like that, I'm just gonna go store bought.

  • You want to dissolve this completely because there's no way I can come close to making anything as good as the product that comes from japan needs a little more curry.

  • So we're not like mastering culinary arts here.

  • I definitely struggled with this recipe.

  • I still need to skim it again, but it was really exciting to try making a broth with ingredients.

  • I've never used to make a soup base.

  • Do you know what this is?

  • It's cold, take them cold.

  • It's japanese, curry, Yudin mm kind of like ramen a little bit.

  • It smells like curry, yep, curry, Yudin.

  • You like it?

  • Yeah, I'm debating even leaving the room right now to make lunch because it sounds very rowdy out there.

  • I wanted to make sushi that I was able to source correctly in the desert.

  • This is called Tamaki sushi and it's essentially a hand roll.

  • I really want the kids to smell and taste the imitation crab.

  • This felt a little ambitious for me just because there's a lot of assembly involved and I wanted to involve the kids in its second attempt.

  • I'm gonna use a little less rice so that I can pat it down better?

  • I just really like the taste of this rice and I think I will add a little avocado to this.

  • I was nervous that it was just going to result in a giant mess and that my kids would get too silly with it or wouldn't take it seriously or wouldn't try to make it correctly.

  • But I was so wrong tomoki, you say it Henry tomoki Tomoki sushi.

  • Really, you get your nori, you spread your rice down, you lay your hand roll ingredients and really it's just a ratio of not over filling and not over doing the rice.

  • These are visually stunning.

  • One of the best lunches we've ever had, holy moly.

  • So we really don't have much asian food at all up here in the desert.

  • But I found something so for dessert for a little treat after the hand rolls, I picked up some teriyaki, I'm so happy to find it because it takes a special mold to cook it that I don't have and probably couldn't get in time.

  • This is sweet potato and I think that's one of the popular flavors of this, but it smells like a cake.

  • It smells delicious.

  • You wanna try it.

  • What does it taste like?

  • Uh huh kind of like sweet potato tastes like sugar.

  • Oh, it's a lighter color.

  • Oh, it tastes so good in the middle.

  • You have to get through the mail.

  • What do you think?

  • This just made my day after the success of the tomoki hand rolls and the teriyaki.

  • I wanted to try something a little more difficult again and I decided to make chicken katsu.

  • I have my flour, egg Panko breadcrumb and I've salt and peppered chicken thighs.

  • So the two things that are key for this chicken katsu were thin chicken making sure I pounded it really thin and breading it really evenly.

  • You gotta press this into the Panko so that it sticks really nicely because Panko bread crumbs are so light and fluffy.

  • I didn't want to fry it too long.

  • You want to make sure your oil is hot enough and you want to get a good crisp all around on that chicken.

  • Chicken katsu is one of those beautiful, just like colorful golden, amazing dishes.

  • And so I wanted to plate it alongside stuff that really complemented it and I could hear the crunch.

  • Mm If I gave you the dip on the side.

  • Do you want to try your crispy chicken?

  • I get caught Cool.

  • Mm You're in a good crunch.

  • This is a dish that I would save for a special occasion.

  • It was a lot of work for me.

  • I think just because I need to practice more.

  • I definitely feel like I have a good grasp of it after that first attempt.

  • But there's always room for improvement.

  • So it's something I will definitely make again when I have the time.