Name: 日本のパントリー・アイテム解説 (Japanese Pantry Items Explained)
Uploaded: 2025-07-18T19:00:25.000Z
Duration: 13 min 46 s
Description: VoiceTubeの動画で発音を聞きながら英語表現を覚えよう！学べる英語：

こんにちは、マルティナです。

関係詞節（制限と非制限）

King Cokie, and today things are gonna get a little bit saucy I'm not sure if I'm talking about sauces or if I'm talking about something that involves like condiments Which would be condimentally my dear Watson.

キング・コーキー、今日はちょっとソースっぽい話をしようかな。ソースの話なのか、それとも調味料のようなものの話なのか、よくわからないんだけど。

そのジョークを考えたのは午前3時だった。

When I couldn't sleep one night So today I want to go over about eight Japanese pantry essentials Didn't say panty essentials, which panties can be essential, but that's a different video There are more than eight obviously But I hope these ones can get you started on some of the foods you love If you're interested in Japanese cooking, it can be extremely overwhelming to try to figure out what to buy at a grocery store And on my King Cogie YouTube channel, I'm going to be making a complimentary video to this It's actually a cooking video So I'm doing some of my favorite Japanese breakfast foods using the items that I'm talking about today All right, my nerdy learning cooking friends.

ある晩、眠れなくなったので、今日は日本食の必需品を8つ紹介したいと思います。パンティーの必需品とは言いませんでしたが、パンティーは必需品かもしれません、私のYouTubeチャンネル「King Cogie」では、このビデオを補完するビデオを作る予定です。

Let's get started So if you're looking to make miso soup, udon, tempura dipping sauce, steamed egg custard, the chawanmushi Chawanmushi I can never say it.

味噌汁、うどん、天つゆ、茶碗蒸し、茶碗蒸し......。

You're gonna have to have dashi, dashi ma-ha Dashi ma-ha so the average Japanese home would probably be using these premade dashi packets Let me show you what this average dashi teabag looks like.

日本の一般家庭では、おそらくこのような出来合いのだしパックを使っていることだろう。

So dashi is the soup stock of the cooking world It's kind of like how you use beef stock where you use vegetable stock So dashi is what's used for everything Japanese and you can get these premade packs They basically smell horrific This is like a fish teabag and I can smell it throughout the whole house right now Like seriously, pee you, ew you stink, but really really necessary.

出汁は料理界の出汁で、牛肉の出汁を野菜の出汁に使うのと同じようなもの。出汁は日本のあらゆる料理に使われるもので、作り置きのパックが手に入る。

This is kind of like a cheaper one It's made with katsuo and if you cut the teabag open you can see what's inside of it It's got all these little dried bits.

これはもっと安いやつで、カツオを使っていて、ティーバッグを切ると中身が見えるんだ。

They might have shrimp inside of it It could have mushrooms.

中にエビが入っているかもしれないし、マッシュルームが入っているかもしれない。

It's basically just a teabag of fish Yummy Gosh, it smells so bad you guys you don't even know right now like I keep mine inside of a convenient IKEA container because it's smell proof it is Seriously that stinky if you have a cat the cat's gonna be like me me me me me me the whole time you were cooking with these Dashi, and it's a lot more subtle than it looks and smells because the dashi doesn't have anything like salt in it So when you think about using soup stock instant soup stock items in North America We often use like chicken stock or beef bouillon and it has a lot of flavors in there including salt This doesn't have any additional flavors like that It really is dried ingredients like making a fish tea The flavor is quite subtle and so you will add to it For example, you'll use it for making miso soup, but you have to add things like miso to it But if you try to make miso soup with just water, it's gonna taste strangely flat and beany Now If you don't eat items with fish in them be aware that Majority of dashi packs do have a type of dried fish in it in which case you can use dried shiitake mushrooms And so you can make yours using shiitake mushrooms and kombu if you want We're just upside down or you can do just shiitake mushrooms But you do have to rehydrate them first Squeeze them on out and then you can start cooking with them or you can cook with all of these things And create like a super rich stock So you can also make your dashi from scratch.

基本的には魚のティーバッグなんだけど、これがまた臭いのなんのって、だから、北米でインスタントスープの素を使うとしたら、チキンブイヨンやビーフブイヨンを使うことが多い、例えば、味噌汁を作るときに使うんだけど、味噌を入れたりしないといけない、もし魚の入ったものを食べないのであれば、だしパックの大半は干し魚が入っているので、干しシイタケを使うことができる。しいたけと昆布を逆さまにして使うこともできるし、しいたけだけを使うこともできる。ただし、しいたけは水で戻しておく必要がある。

You're gonna need kombu which is seaweed and it's been dried It has all this kind of like white stuff on it And that is natural MSG and people will say that you can like wipe it down with a soft cloth in order to get rid Of anything like maybe some stones or grits, but you don't want to like wash this off This is what you need to soak to create the actual soup base Oh, and make sure you don't throw out the mushrooms once they're rehydrated You can chop those up and use them inside of soups and stir fries and other items Another important ingredient to have around is Skillshare the sponsor of this video highly nutritious Good for your brain filled with vitamins Because it's all about learning Skillshare classes combine video lessons class projects and hands-on feedback with short lessons that can fit anyone's schedule That's right You can get your bake on you can learn how to hand drip coffee from someone from blue bottle and one of my favorite classes Show us your balls.

昆布は海藻で、乾燥させたものです。白いものがついていますが、これは天然のMSGです、その通り、ブルーボトルの人からコーヒーのハンドドリップの仕方を教わったり、私のお気に入りのクラスの1つである「Show us your balls.

It's about making meatballs But wait, there's more with Skillshare.

You can slice you can dice you can learn how to make julienne fries and Turns out my love for Skillshare has turned into an excellent bonus for you guys I got an email from Skillshare and they were like, okay This is only for select creators ones that we think are really kind of funky and cool and have their authentic selves going on And I was like, oh my god, are you flirting with me?

スライスもできるし、サイコロ切りもできるし、千切りフライドポテトの作り方も学べるし......私のSkillshareへの愛が、皆さんへの素晴らしいボーナスになったことがわかったんです。

Yes, I'll take that and so they are providing just a select few of their creators with an exclusive discount for you guys You can get 30% off the entire year Which is like three months free and this is an exclusive offer that they've never done this discount this big before So this is your chance now to show us your balls or to do illustration and design get your Skillshare on This is the best discount Skillshare has ever offered Sometimes it just pays off to be a little bit crazy show us your balls Thanks Skillshare for sponsoring these videos and for putting literal food on my table Now you might have seen some Japanese food with these kind of pink and light brown flakes on them and they look like they're kind of like Folding and dancing and it looks like it's something that's alive.

はい、このような大幅な割引は今までになかったことなので、この機会にぜひSkillshareでタマを見せてください。Skillshareが今まで提供した割引の中で最高のものです。Skillshareがこれらのビデオのスポンサーになってくれて、そして私の食卓に文字通り食べ物を置いてくれてありがとう。

Well, it's not alive It's actually a very very thinly sliced piece of fish and the heat is causing it to like wiggle and move You've probably seen it before on okonomiyaki That's that savory pancake or maybe something from Osaka like they have like the octopus balls and sometimes they add them on top of that So this is actually fish It's bonito and they cut them into these like slabs and they're dried smoked and fermented and they are absolutely Rock hard these dried fermented slabs are put against these special blocks with blades on them and they shave them into these thin curls Thin curls that look kind of like this But this particular type of katsuobushi is used for seasoning on top of things like tofu or on Okonomiyaki, it tastes a little bit lighter and it's shaved quite thinly You can also buy a different type of katsuobushi that's used for flavoring your soup So if you're making dashi from scratch Which I've made a video before on how to make dashi you put those on top of the hot water and it kind of soaks And creates that smoky slightly fishy taste.

まあ、お好み焼きや大阪のお好み焼きにはたこ焼きがあって、その上に乗せることもある。乾燥させて燻製にして発酵させたもので、岩のように固い。この乾燥させて発酵させた板を、刃のついた特別なブロックに当てて、このような細いカールに削るんだ、また、スープの味付けに使う別のタイプの鰹節を買うこともできる。出汁を一から取る場合は、以前出汁の取り方のビデオを作ったことがあるんだけど、それをお湯の上に置くと、お湯が染み込んで、スモーキーでちょっと生臭い味がするんだ。

You can also feed it to your kitty cats It is a really nice way to take something that's simple like tofu and add a little bit of the katsuobushi on top of it Maybe a little bit of shredded ginger a little bit of sesame oil or soy sauce Shoyu and you immediately get that Japanese flavor bang and it's diverse because you can use it for making soup But you can also use it for raw items On to shoyu, aka soy sauce, aka soya sauce Now the one thing Japanese people do not do with soy sauce is pour it on their rice It seems to be something that goes on when you go to a restaurant outside of Japan They'll have like soy on the table soy sauce and people will get their white rice and we'll just pour the sauce on it The equivalent would be you taking a salt shaker and opening it up and just like pouring it out on your pasta Or like pouring it over your rice.

豆腐のようなシンプルなものの上に鰹節を少し乗せ、千切りにした生姜を少々、ごま油や醤油を少々かけると、すぐに日本の味が楽しめる、日本人が醤油をご飯にかけないのは、海外のレストランに行くと、テーブルの上に醤油が置いてあり、白いご飯に醤油をかける。

It's a little bit like a soy sauce But it is used for adding flavoring to different side dishes or for working with the dashi So if you want to have udon or dipping sauces hot pots, right when you're doing the shabu shabu meat They all have like a teaspoon or a tablespoon of soy sauce in them So it's used more as part of a sauce ingredient rather than the sauce itself Even the soy sauce you use for dipping your sashimi or your sushi in can be a different type Now be aware that not all soy sauce is made the same Think of it like salad dressing You can get yourself an Italian salad dressing and you might have one that you like more than another one Because maybe it's sweeter or maybe it has a more vinegary taste to it Or maybe it has some kind of herb in it that you really like Soy sauce is also made in many different ways resulting in different types of subtleties and saltiness Some are better for eggs Some are better for making a soup with so make sure you try more than one brand if you can And if you come to japan, this is your chance you guys To put this in your luggage There are cheaper soy sauces Like this one is a lot cheaper But it doesn't have like the depth that something like this kind of a soy sauce would have this soy sauce is made in the Traditional way and how the heck is soy sauce made so first you've got the soybeans They are steamed and then they take wheat and the wheat is roasted and then it's crushed Then you've got koji koji is the bacteria that they use to ferment it So if you make any kind of bread or if you make any kind of yogurt, you usually have a bacteria starter So they take the steamed soybeans.

醤油のようなものですが、おかずの味付けに使ったり、出汁に使ったりします、しゃぶしゃぶをするときに、小さじ1杯か大さじ1杯の醤油を使う。醤油もいろいろな製法があり、微妙な塩加減が違う。卵に合うものもあれば、スープに合うものもある、この醤油は伝統的な製法で作られている。まず大豆を蒸して、小麦を炒り、それを砕いて、麹菌を入れて発酵させる、蒸した大豆を使うんだ。

They take the roasted wheat that's been crushed and that has that flavor to it They add it to the koji and they put that all in like salty water magic and it ferments then it's pressed and it's bottled Every single factory has a different way of making it.

焙煎した小麦を粉砕し、その風味を麹に加え、塩水マジックのようなものに入れて発酵させ、圧搾して瓶詰めする。

They might have different soybeans They use different wheat they use some soy sauces ferment for years.

違う大豆を使っているかもしれないし、違う小麦を使っているかもしれない。

You can imagine the flavors It's kind of like getting an old cheese You can get old parmesan or old aged cheddar and they all taste different But no matter what kind you get you must have soy sauce in your house for a pantry staple when working with japanese food Now on to mirin and cooking sake this is something that really surprised me I had no idea that this was used in japanese cooking.

古いチーズを手に入れるようなもので、古いパルメザンチーズや古い熟成チェダーチーズを手に入れれば、どれも違った味になる。

Well, it's a pretty low alcohol content wine It's made with like a sticky or glutinous rice plus koji and it creates a kind of simple sweet white alcohol This alcohol can be really low like down in the one percents or it can be higher up in like the 11 To 14 percents depending on the kind you buy but when you cook with it, it burns off So why are they using this kind of like sweet cooking wine?

もち米と麹で作られ、素朴で甘い白酒のようなものです。このアルコール度数は、購入する種類によって1パーセント台と低いものから11～14パーセントと高いものまであります。

Well, it's really great at evening out kind of a gamey or fishy flavor It's used a lot in things like glazes or making something like a teriyaki sauce Which we don't really make in japan like nobody says teriyaki sauce for anything They might just say like tare like t-a-r-e which means like sauce in general I think that's where teriyaki might have come from.

日本ではテリヤキソースなんて誰も言わないし、タレとかタールとか言うかもしれない。

I am not a teriyaki historian This is just my guess but for example, if you go for yakitori that grilled chicken on a stick They'll ask you if you want shio or tare shio means salted and tare is a sauce and everyone's sauce is different They like dip it in and give it to you.

私は照り焼きの歴史家ではないので、あくまで私の推測ですが、例えば焼き鳥を食べに行くと、「塩かタレか」と聞かれます。 塩は塩味、タレはタレのことで、人によってタレが違います。

It's always a little bit sweet It's not like a salty salty sauce So I think that's where the teriyaki concept came from in which case You're gonna need mirin for making that and then cooking sake is just normal sake But like the cheapest sake you can buy and I just got this at the conbini.

照り焼きのコンセプトはそこからきていると思うんだけど、照り焼きを作るにはみりんが必要で、料理酒は普通の日本酒。

I grabbed a cheaper one You can often evaporate the alcohol in the microwave beforehand.

アルコールはあらかじめ電子レンジで蒸発させておくといい。

だから、ちょっと風味が増すんだ。

That's very distinctively japanese Let's talk about miso now a lot of people think of miso They just think of miso soup, but it actually goes way beyond that.

味噌の話をしよう。多くの人は味噌といえば味噌汁を思い浮かべるだろうが、実は味噌はそれだけにとどまらない。

You can use it to make condiments You can use it for dressings like salad dressings or for putting it on top of vegetables The breakfast dish that I make on the kinkoge channel is going to be focusing with miso You can also use it in a marinade or you can use it baking things.

調味料を作るのにも使えるし、サラダのドレッシングのようなドレッシングにも使えるし、野菜の上に乗せるのにも使える。

I've had some incredible miso crusted fish It's sweet.

味噌を塗ったすごい魚を食べたことがある。

It's savory It has like texture to it and the good news is you don't have to use that much of it So if you do decide to buy a pack of miso, it can last you quite some time I always keep two different kinds of miso in my house Let's take a look at the one that I use the most now There are so many different kinds of miso paste that you can buy.

香ばしくて、食感がよくて、そんなにたくさん使わなくてもいいのがいい。

It can be extremely overwhelming I personally prefer a blend of different types of miso something I didn't even know existed before This is the darker one.

個人的には、さまざまな種類の味噌をブレンドするのが好きなんだ。

It has a saltier taste usually and this one is kind of the more Common which is salty but also a little bit sweet if you see a white miso paste It's usually quite sweet.

一般的な味噌は塩味が強く、白味噌は塩味が強いが少し甘い。

If you live in kyoto, they tend to use a lot of the sweeter misos I like to blend my misos together so that I have a little bit of extra salty and a little bit of medium Range salt to create like a different kind of flavor blend So what the heck is miso?

京都に住んでいると、甘めの味噌を使うことが多いのですが、私は味噌をブレンドするのが好きなので、塩辛い味噌と中間の塩辛い味噌をブレンドして、違った風味を楽しんでいます。

So miso is cooked soybeans that's been mixed with koji You guessed it then it's mixed with salt water and then this is fermented for maybe like several months or so Of course, there's miso that's been fermented even longer All these ingredients that are fermented are really great for your tummy because it's giving you that healthy fermented bacteria When I was in korea, we used doenjang and that's the chunky looking brown kind of Miso version and it also tastes different each culture has their own type of soybean They're using their own type of koji or fermented starter that they're using and i'm curious if there's other cultures that I haven't visited That also use a type of fermented bean paste I would love to know in the comment section below where you're from or where your culture is from and what kind of Fermented bean paste name you have so there are so many more japanese essential pantry items I could talk about But I think that these ingredients can get you started Even if you just get like the dashi pack and some miso you're already on your way to making miso soup Thank you so much to skillshare for sponsoring this video Make sure you check out the links in the info box below for skillshare And also for my king kogi youtube channel where you can check out what I am cooking pantry essentials over next time Panty essentials

味噌は大豆を煮て麹と混ぜたもので、塩水と混ぜて数カ月ほど発酵させる、韓国では、ドエンジャンという茶色い味噌を使いましたが、味もそれぞれ違います。このビデオのスポンサーをしてくださったskillshareの皆様、本当にありがとうございました。