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.

Good morning.

I really want to make one of those japanese fruit sandwiches.

It seemed a little too simple.

So I'm gonna try to make my own japanese milk bread from scratch and use that bread to make the fruit sandwiches.

So I got my starter ready.

I got my ingredients prepped and I decided I wanted to double this recipe because I wanted to make it worth my while.

I wanted to loaves out of this.

I'm already off to a terrible start.

So the reason I doubled it is because the amount of starter in the recipe is for two loaves and so I was gonna double the rest but I already doubled the starter.

So now I have enough for four loaves.

So we've got the aesthetics and the beauty of the fruit and that whole assembly and then we've got the milk bread which could go so very wrong.

Oh my gosh, how am I gonna do this says form it into a ball.

How am I supposed to do that when it's so sticky.

Okay, I have it in a bowl.

I'm gonna cover this And it needs to rest in a warm spot for 40-60 minutes.

It's one of the wildest recipes I've ever made because it's just like puffing up like crazy.

This beautiful, delicate, delicate, beautiful dough.

Fresh out the oven.

Oh my goodness!

Oh my goodness.

It's like eating a cloud.

It is a milk based white bread that is super fluffy.

What do you think?

What do you think?

Don't eat that one.

Do you like it?

Do you want it?

Okay, so I got mango kiwi and strawberry mostly because that's what was right at my grocery store and that's what I could get.

Oh no, it's a lot harder than it looks.

I swear it looks cuter in person.

Let's just just look at this slice.

Is it yummy you ate the kiwi?

You want to take a bite of the sandwich?

Okay, try why?

So good.

What do you think?

Why I kind of like to eat the fruit?

I would absolutely make the milk bread again.

That is something that just can't be bought.

It is so good.

If you live near a japanese bakery run, if you can find some milk bread run, I'm gonna be making kansai style Okonomiyaki because this is my yuks hometown and he sent me the recipe.

It is a cabbage pancake with meat and amazing toppings, like two different sauces and all this wild stuff.

I got bonito for lakes, which is dried tuna and from what I've seen of these, they can move around sometimes.