Same video without music : https://youtu.be/Nu0CohTXB8M Vermicular Oven Pot 2 : https://amzn.to/3v91XTD Ceylon Cinnamon Sticks : https://iherb.co/xCiAEP8b Star anise : https://iherb.co/6uRVLTiv Black pepper : https://iherb.co/bDSSMqC Cardamom Pods : https://iherb.co/QPnVECMy cloves : https://iherb.co/rX4h1z8N My Chef’s Knife : https://amzn.to/37pidmS My Petty Knife : https://amzn.to/3Jmdqjs ----------------------------------------------------------------------- Music : Epidemic Sound / http://share.epidemicsound.com/FQbHC 1 // Everything Will Be Alright - Sayuri Hayashi Egnell ----------------------------------------------------------------------- Ingredients: 2 tbsp(14g) cardamom 1 tbsp(5g) all spice 1/2 tbsp(5g) black pepper 1/2 tbsp(3g) cloves 2 ceylon cinnamon sticks a whole star anise a whole vanilla beans 30g ginger 20g black tea leaves 300g cane sugar 600ml water Instructions: 1. Gently crush the spices 2. Toast them over low heat for about 30-60 seconds 3. Add ginger, water, and sweetener, and simmer for about 20 minutes 4. Add the black tea leaves, remove from heat, and let steep for about 3 minutes ----------------------------------------------------------------------- 「材料」 カルダモン　大さじ2 セイロンシナモンスティック　2本 ブラックペッパー　 大さじ1/2 クローブ　大さじ1/2 スターアニス　1個 オールスパイス　大さじ１ 生姜　30g 紅茶　20g バニラ　適量 砂糖　300g 水　600ml 「作り方」 １、スパイスを少しすり潰します。 ２、弱火で30~60秒ほど炒ります ３、生姜、水、砂糖を加えて20分ほど煮ます ４、紅茶葉を加えて火を止め、３分ほど蒸らします ----------------------------------------------------------------------- Website : http://www.peacefulcuisine.com Instagram：https://www.instagram.com/peaceful_cuisine/ Facebook : https://www.facebook.com/peacefulcuisine.ryoya Other Channel : https://www.youtube.com/c/RyoyaTakashima ----------------------------------------------------------------------- Equipments & etc: Camera : Sony A7SIII Lens : FE 35mm F1.4 ZA [SEL35F14Z] Lens Filter : Kenko variable NDX II 82mm Mic：SENNHEISER MKE600 Tripods：SLIK carbon 923 pro/ SLIK carbon 823 pro/ SLIK mini pro 7 Edit : DaVinci Resolve Studio ----------------------------------------------------------------------- #chai #masala #concentrate #syrup

Original video with music : https://youtu.be/bvhObJW0Vow Vermicular Oven Pot 2 : https://amzn.to/3v91XTD Ceylon Cinnamon Sticks : https://iherb.co/xCiAEP8b Star anise : https://iherb.co/6uRVLTiv Black pepper : https://iherb.co/bDSSMqC Cardamom Pods : https://iherb.co/QPnVECMy cloves : https://iherb.co/rX4h1z8N My Chef’s Knife : https://amzn.to/37pidmS My Petty Knife : https://amzn.to/3Jmdqjs ----------------------------------------------------------------------- Ingredients: 2 tbsp(14g) cardamom 1 tbsp(5g) all spice 1/2 tbsp(5g) black pepper 1/2 tbsp(3g) cloves 2 ceylon cinnamon sticks a whole star anise a whole vanilla beans 30g ginger 20g black tea leaves 300g cane sugar 600ml water Instructions: 1. Gently crush the spices 2. Toast them over low heat for about 30-60 seconds 3. Add ginger, water, and sweetener, and simmer for about 20 minutes 4. Add the black tea leaves, remove from heat, and let steep for about 3 minutes ----------------------------------------------------------------------- 「材料」 カルダモン　大さじ2 セイロンシナモンスティック　2本 ブラックペッパー　 大さじ1/2 クローブ　大さじ1/2 スターアニス　1個 オールスパイス　大さじ１ 生姜　30g 紅茶　20g バニラ　適量 砂糖　300g 水　600ml 「作り方」 １、スパイスを少しすり潰します。 ２、弱火で30~60秒ほど炒ります ３、生姜、水、砂糖を加えて20分ほど煮ます ４、紅茶葉を加えて火を止め、３分ほど蒸らします ----------------------------------------------------------------------- Website : http://www.peacefulcuisine.com Instagram：https://www.instagram.com/peaceful_cuisine/ Facebook : https://www.facebook.com/peacefulcuisine.ryoya Other Channel : https://www.youtube.com/c/RyoyaTakashima ----------------------------------------------------------------------- Equipments & etc: Camera : Sony A7SIII Lens : FE 35mm F1.4 ZA [SEL35F14Z] Lens Filter : Kenko variable NDX II 82mm Mic：SENNHEISER MKE600 Tripods：SLIK carbon 923 pro/ SLIK carbon 823 pro/ SLIK mini pro 7 Edit : DaVinci Resolve Studio ----------------------------------------------------------------------- #chai #masala #concentrate #syrup

I've made a video of my own version of an Indian dal recipe! I always make the amount shown in the video, store it in the fridge, and whenever I want, I just heat up the amount I need in a pot and enjoy it! It can last for about 1 to 2 weeks in the fridge🔥 Same video without music : https://youtu.be/nmqm2lapzfM ----------------------------------------------------------------------- Vermicular Ricepot : https://amzn.to/3uX9Nzt My Chef’s Knife : https://amzn.to/37pidmS My Petty Knife : https://amzn.to/3Jmdqjs Music : Epidemic Sound / http://share.epidemicsound.com/FQbHC 1 // The Willow - Anna Landstrom 2 // Indelible - Anna Landstrom 3 // Gold and Green - Anna Landstrom ----------------------------------------------------------------------- Ingredients: 300g Red lentils 1500ml Water 200g Onion 30g Garlic 30g Ginger 1 tbsp Salt 1 tbsp Garam masala 3 tbsp Coconut oil 1 tbsp Coriander powder 2 tbsp Turmeric powder For the tempering: 3 tbsp Coconut oil 3 Chili pepper 1 tbsp Mustard seeds 2 tsp Cumin seeds 1/4 tsp Fenugreek powder 1/4 tsp Asafoetida (Hing) 3 cups Basmati rice Instructions: 1. Wash the lentils and cook them in 1500ml of water in a pressure cooker for about 5 minutes. 2. Sauté garlic, ginger, and onion in coconut oil. 3. Add salt, garam masala, coriander, and turmeric, mix well, and add to the cooked lentils. 4. Add chili peppers and mustard seeds to coconut oil and heat over medium heat. When the mustard seeds start to pop, add cumin seeds, fenugreek powder, and asafoetida, remove from heat, and add to the dal. 5. Enjoy! ----------------------------------------------------------------------- 「材料」 レンズ豆　300g 水　1500ml 玉ねぎ　200g にんにく　30g しょうが　30g ココナッツオイル　大さじ3 塩　大さじ1 ガラムマサラ　大さじ1 コリアンダーパウダー　大さじ1 ターメリックパウダー　小さじ2 テンパリング ココナッツオイル　大さじ3 唐辛子　3本 マスタードシード　大さじ1 クミンシード 小さじ2 フェヌグリークパウダー　小さじ1/4 ヒン（アサフェティーダ）　小さじ1/4 バスマティ　3合 「作り方」 １、レンズ豆を洗い、1500mlの水で圧力鍋で５分ほど調理する ２、にんにく、生姜、玉ねぎをココナッツオイルで炒める ３、塩、ガラムマサラ、コリアンダー、ターメリックを加えよく混ぜ合わせ、煮たレンズ豆に加える ４、ココナッツオイルに唐辛子とマスタードシードを加え中火にかける。マスタードシードがパチパチと音がしてきたらクミンシード、フェヌグリークパウダー、ヒンを加えて火を止め、４のダルに加える。 ５、エンジョイ！ ----------------------------------------------------------------------- Website : http://www.peacefulcuisine.com Instagram：https://www.instagram.com/peaceful_cuisine/ Facebook : https://www.facebook.com/peacefulcuisine.ryoya Other Channel : https://www.youtube.com/c/RyoyaTakashima ----------------------------------------------------------------------- Equipments & etc: Camera : Sony A7SIII Lens : FE 35mm F1.4 ZA [SEL35F14Z] Lens Filter : Kenko variable NDX II 82mm Mic：SENNHEISER MKE600 Tripods：SLIK carbon 923 pro/ SLIK carbon 823 pro/ SLIK mini pro 7 Edit : DaVinci Resolve Studio -----------------------------------------------------------------------

I've made a video of my own version of an Indian dal recipe! I always make the amount shown in the video, store it in the fridge, and whenever I want, I just heat up the amount I need in a pot and enjoy it! It can last for about 1 to 2 weeks in the fridge🔥 Original video with music : https://youtu.be/hBfdKklFGg0 ----------------------------------------------------------------------- Vermicular Ricepot : https://amzn.to/3uX9Nzt My Chef’s Knife : https://amzn.to/37pidmS My Petty Knife : https://amzn.to/3Jmdqjs ----------------------------------------------------------------------- Ingredients: 300g Red lentils 1500ml Water 200g Onion 30g Garlic 30g Ginger 1 tbsp Salt 1 tbsp Garam masala 3 tbsp Coconut oil 1 tbsp Coriander powder 2 tbsp Turmeric powder For the tempering: 3 tbsp Coconut oil 3 Chili pepper 1 tbsp Mustard seeds 2 tsp Cumin seeds 1/4 tsp Fenugreek powder 1/4 tsp Asafoetida (Hing) 3 cups Basmati rice Instructions: 1. Wash the lentils and cook them in 1500ml of water in a pressure cooker for about 5 minutes. 2. Sauté garlic, ginger, and onion in coconut oil. 3. Add salt, garam masala, coriander, and turmeric, mix well, and add to the cooked lentils. 4. Add chili peppers and mustard seeds to coconut oil and heat over medium heat. When the mustard seeds start to pop, add cumin seeds, fenugreek powder, and asafoetida, remove from heat, and add to the dal. 5. Enjoy! ----------------------------------------------------------------------- 「材料」 レンズ豆　300g 水　1500ml 玉ねぎ　200g にんにく　30g しょうが　30g ココナッツオイル　大さじ3 塩　大さじ1 ガラムマサラ　大さじ1 コリアンダーパウダー　大さじ1 ターメリックパウダー　小さじ2 テンパリング ココナッツオイル　大さじ3 唐辛子　3本 マスタードシード　大さじ1 クミンシード 小さじ2 フェヌグリークパウダー　小さじ1/4 ヒン（アサフェティーダ）　小さじ1/4 バスマティ　3合 「作り方」 １、レンズ豆を洗い、1500mlの水で圧力鍋で５分ほど調理する ２、にんにく、生姜、玉ねぎをココナッツオイルで炒める ３、塩、ガラムマサラ、コリアンダー、ターメリックを加えよく混ぜ合わせ、煮たレンズ豆に加える ４、ココナッツオイルに唐辛子とマスタードシードを加え中火にかける。マスタードシードがパチパチと音がしてきたらクミンシード、フェヌグリークパウダー、ヒンを加えて火を止め、４のダルに加える。 ５、エンジョイ！ ----------------------------------------------------------------------- Website : http://www.peacefulcuisine.com Instagram：https://www.instagram.com/peaceful_cuisine/ Facebook : https://www.facebook.com/peacefulcuisine.ryoya Other Channel : https://www.youtube.com/c/RyoyaTakashima ----------------------------------------------------------------------- Equipments & etc: Camera : Sony A7SIII Lens : FE 35mm F1.4 ZA [SEL35F14Z] Lens Filter : Kenko variable NDX II 82mm Mic：SENNHEISER MKE600 Tripods：SLIK carbon 923 pro/ SLIK carbon 823 pro/ SLIK mini pro 7 Edit : DaVinci Resolve Studio -----------------------------------------------------------------------

Original video with music : https://youtu.be/E91z6ODdmSU Same video without music : https://youtu.be/578dIuyn9Q8 I've made a shortbread with a twist by adding cacao and orange to the traditional recipe! Substituting chocolate chips for cacao nibs might make it more appealing to children🧚‍♂️ Remembering the ratio of pastry flour to butter to sugar as 3:2:1 makes it easier to adapt the recipe. I encourage you to try various adaptations! My Chef’s Knife : https://amzn.to/37pidmS My Petty Knife : https://amzn.to/3Jmdqjs Music : Epidemic Sound / http://share.epidemicsound.com/FQbHC 1 // May It Bloom - Anna Landstrom ----------------------------------------------------------------------- Ingredients: 250g pastry flour 50g cacao powder 100g beet sugar (any sweetener can be substitution like brown sugar) 200g vegan butter 40g cacao nibs 2 oranges Instructions: 1. Mix pastry flour, beet sugar, and cacao powder in a food processor, then add vegan butter and blend until the mixture comes together into a single mass 2. Add cacao nibs and mix, then roll out the dough until it is 1cm thick 3. Place sliced oranges on the dough and cut out shapes. Chill in the refrigerator for about an hour 4. Bake in the oven at 160°C for about 30 minutes 5. Enjoy! ----------------------------------------------------------------------- 「材料」 薄力粉　250g カカオパウダー　50g 甜菜糖　100g（他の甘味料でもOK） ヴィーガンバター　200g カカオニブ　40g オレンジ　2個 「作り方」 １、薄力粉、甜菜糖、カカオパウダーをフードプロセッサーで混ぜ合わせ、ヴィーガンバターを加えて全体がひとまとまりになるまで撹拌する ２、カカオニブを加えて混ぜ合わせ、厚さ１cmになるまで生地を伸ばす ３、生地にスライスしたオレンジを乗せ、型抜きする。冷蔵庫で１時間ほど冷やす ４、160℃で30分ほどオーブンで焼く ５、エンジョイ！ ----------------------------------------------------------------------- Website : http://www.peacefulcuisine.com Instagram：https://www.instagram.com/peaceful_cuisine/ Facebook : https://www.facebook.com/peacefulcuisine.ryoya Other Channel : https://www.youtube.com/c/RyoyaTakashima ----------------------------------------------------------------------- Equipments & etc: Camera : Sony A7SIII Lens : FE 35mm F1.4 ZA [SEL35F14Z] Lens Filter : Kenko variable NDX II 82mm Mic：SENNHEISER MKE600 Tripods：SLIK carbon 923 pro/ SLIK carbon 823 pro/ SLIK mini pro 7 Edit : DaVinci Resolve Studio ----------------------------------------------------------------------- #shortbread #chocolate #orange #vegan #plantbased #cookies #asmr

I've made a shortbread with a twist by adding cacao and orange to the traditional recipe! Substituting chocolate chips for cacao nibs might make it more appealing to children🧚‍♂️ Remembering the ratio of pastry flour to butter to sugar as 3:2:1 makes it easier to adapt the recipe. I encourage you to try various adaptations! Original video with music : https://youtu.be/E91z6ODdmSU Same video without music : https://youtu.be/578dIuyn9Q8 My Chef’s Knife : https://amzn.to/37pidmS My Petty Knife : https://amzn.to/3Jmdqjs Music : Epidemic Sound / http://share.epidemicsound.com/FQbHC 1 // May It Bloom - Anna Landstrom ----------------------------------------------------------------------- Ingredients: 250g pastry flour 50g cacao powder 100g beet sugar (any sweetener can be substitution like brown sugar) 200g vegan butter 40g cacao nibs 2 oranges Instructions: 1. Mix pastry flour, beet sugar, and cacao powder in a food processor, then add vegan butter and blend until the mixture comes together into a single mass 2. Add cacao nibs and mix, then roll out the dough until it is 1cm thick 3. Place sliced oranges on the dough and cut out shapes. Chill in the refrigerator for about an hour 4. Bake in the oven at 160°C for about 30 minutes 5. Enjoy! ----------------------------------------------------------------------- 「材料」 薄力粉　250g カカオパウダー　50g 甜菜糖　100g（他の甘味料でもOK） ヴィーガンバター　200g カカオニブ　40g オレンジ　2個 「作り方」 １、薄力粉、甜菜糖、カカオパウダーをフードプロセッサーで混ぜ合わせ、ヴィーガンバターを加えて全体がひとまとまりになるまで撹拌する ２、カカオニブを加えて混ぜ合わせ、厚さ１cmになるまで生地を伸ばす ３、生地にスライスしたオレンジを乗せ、型抜きする。冷蔵庫で１時間ほど冷やす ４、160℃で30分ほどオーブンで焼く ５、エンジョイ！ ----------------------------------------------------------------------- Website : http://www.peacefulcuisine.com Instagram：https://www.instagram.com/peaceful_cuisine/ Facebook : https://www.facebook.com/peacefulcuisine.ryoya Other Channel : https://www.youtube.com/c/RyoyaTakashima ----------------------------------------------------------------------- Equipments & etc: Camera : Sony A7SIII Lens : FE 35mm F1.4 ZA [SEL35F14Z] Lens Filter : Kenko variable NDX II 82mm Mic：SENNHEISER MKE600 Tripods：SLIK carbon 923 pro/ SLIK carbon 823 pro/ SLIK mini pro 7 Edit : DaVinci Resolve Studio ----------------------------------------------------------------------- #shortbread #chocolate #orange #vegan #plantbased #cookies

This time, I've improved the kimchi recipe I previously shared to make it tastier and easier to prepare! Generally, there's a step where you salt the napa cabbage and then rinse it with water, but using a lot of salt felt wasteful, so I've changed the method to sun-drying the cabbage instead. This way, you only need to add as much salt as necessary. The weight of the dried cabbage is used as the basis for the weight of all other ingredients, making it easy to prepare just the amount you want to make! 今回は、以前に公開したキムチレシピをより美味しく、より作りやすく改良しました！ 一般的には白菜を塩漬けにして水で洗い流すという工程があるのですが、塩をたくさん必要とするのが勿体ないので、白菜を天日干しすることによって必要な分だけ塩を加えるという作り方に変更してみました。 乾燥させた白菜の重さを他の全ての材料の重さの基準にしているので、自分が作りたい分だけすぐに作れるようになっています！ 韓国産唐辛子 : https://amzn.to/3wdmqGW EVERNEW NICKTSUCAM(ミニトング) : https://amzn.to/3wjCt5S My Chef’s Knife : https://amzn.to/37pidmS My Petty Knife : https://amzn.to/3Jmdqjs Music : Epidemic Sound / http://share.epidemicsound.com/FQbHC ----------------------------------------------------------------------- Ingredients: 2500g　Napa cabbage(100% : weight after sun-drying) 50g　Salt (2%) 25~100g　Korean chili pepper (1~4%) 200g　Apple (8%) 100g　Onion (4%) 50g　Beet sugar (2%) 50g　Chinese chives (2%) 25g　Garlic (1%) 25g　Ginger (1%) 10g　Kelp (0.5%) 10g　Dried mushrooms (0.5%) Instructions: 1. Sun-dry the napa cabbage for about 12-24 hours. 2. Grate the apple, onion, ginger, and garlic. 3. Add salt, Korean chili pepper, sweetener, kelp, dried shiitake mushrooms, and chives, then mix well. 4. Add the roughly chopped napa cabbage and mix thoroughly. 5. Let it ferment at room temperature for about a day to finish! ----------------------------------------------------------------------- 「材料」 白菜　2500g 塩　50g（2%） 韓国産唐辛子　25~100g（1~4%、韓国産唐辛子の種類と粒度によって辛さが違うので、少しずつ足して調整してみてください） りんご　200g（8%） 玉ねぎ　100g（4%） 甜菜糖　50g（2%） ニラ　50g（2%） にんにく　25g（1%）　 生姜　25g（1%） 昆布　10g（0.5％） 乾燥キノコ　10g（0.5%） 「作り方」 １、白菜を１２〜２４時間ほど天日干しします ２、りんご、玉ねぎ、生姜、にんにくをすりおろします ３、塩、韓国産唐辛子、甘味料、昆布、乾燥椎茸、ニラを加えて混ぜ合わせます ４、ザク切りにした白菜を加えよく混ぜ合わせます。 ５、常温で１日ほど発酵させたら出来上がり！ ----------------------------------------------------------------------- Website : http://www.peacefulcuisine.com Instagram：https://www.instagram.com/peaceful_cuisine/ Facebook : https://www.facebook.com/peacefulcuisine.ryoya Other Channel : https://www.youtube.com/c/RyoyaTakashima ----------------------------------------------------------------------- Equipments & etc: Camera : Sony A7SIII Lens : FE 35mm F1.4 ZA [SEL35F14Z] Lens Filter : Kenko variable NDX II 82mm Mic：SENNHEISER MKE600 Tripods：SLIK carbon 923 pro/ SLIK carbon 823 pro/ SLIK mini pro 7 Edit : DaVinci Resolve Studio ----------------------------------------------------------------------- #kimchi #vegan #plantbased #キムチ #ヴィーガン