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[Seohyun]nHimeulnaerago malhaejoollaenGeu nooneur banjakyeo neor ireukyeojoollaen[Jessica]nSaramdeureun modu wonhaji deobbarri deomanheenGeunyang pyeong beonhan sonyeodonn[Yoona] Barameun jayoo ro-oonden[Sooyoung] Moreugesseo dadeu eodironjinn[ALL]nHajiman himeulnae eemankeum wassjanhanEegeosjjeumeun jeongmal byeogeo anyanSesangeur dwijibja ha!nnDomuji alsueobsneun eegeusbbooninBogjabhan ee jigooga jaemissneunnEe yoneun hanannYes, It's you!nn[Sunny]nSaranghandago malhaejoollaenJichin nal gamssa-
⏲ 1 min 82 sec ✓ 09-Nov-2011
SonyMusicIndiaVEVO
⏲ 5 minutes 2 seconds 👁 58.6M
SonyMusicIndiaVEVO
⏲ 5 minutes 2 seconds 👁 27.4M
Got a fish? Want some soup? Let me share you the Fish in Miso Soup Recipe!! Get some tips and tricks<br/>#fishrecipe #misosouprecipe #fishinmisosoup #howtocookfish #asianrecipe #healthyfood # AI<br/><br/>Miso soup (味噌汁, misoshiru) is a traditional Japanese soup consisting of a dashi stock into which softened miso paste is mixed. In addition, there are many optional ingredients (various vegetables, tofu, abura-age, etc.) that may be added depending on regional and seasonal recipes, and personal preference. In Japanese food culture, miso soup is a representative of soup dishes served with rice. Miso soup is also called omiotsuke (御味御付).<br/>Along with suimono (clear soup seasoned with a small amount of soy sauce and salt in a dashi stock), miso soup is considered to be one of the two basic soup types of Japanese cuisine<br/>The type of miso paste chosen for the soup defines a great deal of its character and flavor. Miso pastes (a traditional Japanese seasoning produced by fermenting soybeans with salt and the fungus Aspergillus oryzae, known in Japanese as kōjikin [ja] (麹菌), and sometimes rice, barley, or other ingredients) can be categorized into red (akamiso), white (shiromiso), or mixed (awase).[2] There are many variations within these themes, including regional variations, such as Shinshū miso or Sendai miso <br/>The amount of time taken also affects its flavor: a miso paste that has been fermented for a shorter period of time, such as a white miso, provides a lighter, sweeter flavor, while one which has been fermented for a longer period, such as a red miso, gives the miso soup a stronger, deeper one.<br/>More than 80% of Japan's annual production of miso is used in miso soup, and 75% of all Japanese people consume miso soup at least once a day<br/>❤️ Friends, if you liked the video, you can help the channel:<br/><br/> Share this video with your friends on social networks. Subscribe to our channel, click the bell!Rate the video!- for us it is pleasant and important for the development of the channel!Subscribe to the channel:<br/><br/> / @mbkitchenette<br/><br/>Join this channel to get access to perks:<br/>https://www.youtube.com/channel/UCmTn020AbnNhq7gc4E_X-DQ/join<br/><br/><br/>Join this channel to get access to perks:<br/>https://www.youtube.com/channel/UCmTn020AbnNhq7gc4E_X-DQ/join<br/><br/>https://bit.ly/3SafwuE
⏲ 5:1 👁 20K
Art Sensation
⏲ 1 minute 19 seconds 👁 5.4M
Sony Music India
⏲ 5 minutes 1 second 👁 9.1M
Dodaeche alsuga eobseo namjadeurui maeumnWeonhaltaen eonjego dajuni ijen ddeonandenIreonjeog cheoeumirago neonun teugbyeorhadaneunnGeu mareul mideosseo naegen haengbogieosseonnMareul haji geuraesseo naega shirheo jyeottdagonNeunchiga eobneun nan neul bochaegiman haesseonNeoreul yoghamyeonseodo manhi geuri ulggoyanSarangi jeonbuin naneun yeojainikannModungeol swibge dajumyeon geumbang sirhjeungnaeneungenNamjara deureosseo teullinmar gatjin anhanDashineun sogji anheuri maeum meogeo bojimannDdo das
⏲ 1 min 55 sec ✓ 30-Oct-2012
Geeta Bagdwal
⏲ 1 minute 12 seconds 👁 230.3K
DanceHers
⏲ 1 minute 18 seconds 👁 2.8M
Happy birthday uncle Dashi from the girl from Airplane from dashi girl
⏲ 1 min 3 sec ✓ 05-Oct-2015
Komail Hamgam vlogs
⏲ 39 minutes 41 seconds 👁 6.6K
Shoaib Ibrahim Official
⏲ 12 minutes 41 seconds 👁 136.5K
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