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thanks man! got myself my 1st knife at the Osaka Tower knives yesterday, you were spot on with the customer service, it's the best 🇯🇵

..yall have the lights in the restroom?

Did you get a chance to stop by the Sakai Knife Museum and Shop? That is where I got my bunka

How does this compare to kappabashi street in Tokio?

All I keep thinking about is annoying family members turning off the switch while you're in there. 😂

Thanks for this video,this gone be my next trip to visit all of them and buy some real good knives for fish and vegetables 😊 This was really helpful ,could it be difficult there to find some guide to help you out with Japanese language😊

Just came back from japan..missed this vid. Went to a lot of shops..Imagine my relief when jikko and tokuzo were on the list!

french ice cream or glace is just creme anglaise and heavy cream. I was the exec pastry chef at the Meridien hotel, owned by Air France, no crap recipes allowed.

Very cool

you two are adores:)

You go in the bathroom with clean hands so you touch the switch without making it dirty. After you touch dirtiness 😂you wash your hands clean so you can turn the light off clean. Makes sense to me

Try the veg thali of the day .. least expensive but give you various dishes at $13 per Thai

You never use egg custard without flavoring. It is by far best as a vanallia bean . It is completely complementary with the egg yoke . It's what makes those homemade vanilla ice creams so good. Tuere is NO universal base. You adjust based on the flavor solids and goal texture. It would be like saying there is only one doneness for all cooked meats.

What are the price ranges for these shops? are they all high end? $100+?

Nice to see people seriously working on perfectly their base. I am going through thr same process right now, tweaking the base until its perfect for my taste. One thing i am doing differently is using a dream scoops calculator to tweak the specs. For the chewy denser texture that i am looking for, the most important ingredient is the NFMS.

Is your impeller metal? My uncle's broke on his National SDMA18N as it was polypropylene. I wonder if the Tiger's center shaft is the same diameter as the National/Panasonic.

Clutch video

I may get a whynter unit because of thus video

Your video doesn't have thumbnail, Grow your channel, Use Perfect thumbnail and video seo also needed to grow channel.

We have it in liberia

Hi guys this video was so helpful ! We purchased it as well and have used it two times! Question, both times the blade stops spinning at about 15 minutes. Does yours do the same or is mine defective?

What is the form of payment recommended to buy knives in Japan?

Thank you both for being honest

thank you for the sweet mochi....it has taken me so long to find this question answered, i didn't want to ruin/gum up my fancy machine on accident by adding a syrup.

Would be cool if we could see price difference shopping locally versus buying online

How hard is it for you to list the ingredients in the description box?...So easy. Just put it above that extensive (meticulously typed) list of Amazon affiliate links, etc. Otherwise, a “recipe” vid seems more like an ad to get traffic to affiliate links. 🤑🤑🤑

What are the costs to transport this dog? Please be specific so that others can learn from the experience. e.g. vendors, route, airlines, fees, etc. Is she “home” yet? Did you intend to keep this dog or just “foster” it?

Thanks for featuring us and Doguyasuji in general!

I love mochi ice creams, so yummy love the sticky mochi, yummy. So I tried some daifuku mochi, and boy was I disappointed. The texture is different. The flavor isn't as sweet or flavored. It was pillows soft and slightly chewy but just not something I enjoy the taste of. Also, the sweet red bean filling, just not for me. Way, way, way too foreign. Every asian dessert I've ever had has always been wildly under-sweetened. Also, when I eat ice cream mochi, I don't just love the ice cream like the mochi is one of my favorite things about it, so I was bummed with the real stuff. I had mochi one before, and it was so gross. After having ice cream mochi and loving it, I thought perhaps I needed to give it another try, and maybe it was just bad mochi.... no, no, that's wasn'tthe problem, lol. It looks so pleasing to the eye, so I was very bummed to dislike it.

Meetfresh

I’m growing Malabar spinach for the first time and I have to say that while a couple sprouted fairly quickly (July 13th soaked in water for 24 hours, then wrapped in moist paper towel and in a baggie, then planted once the root emerged-first 2 on July 21, and once planted 1 came up just 2 days later on 7/23, but the 2nd took quite awhile to come up, about a week , and growth is slow. I soaked 12 seeds. 6 have sprouted and been planted. 4 of those have emerged, and only one has its first true leaves. The other 3 still just have their cotyledons, and #1 is starting the 2nd set of true leaves. So it takes some patience. For reference I am in zone 8 in the high desert and day temperatures have been from the low 90’s to mid 100’s and it is Monsoon season, so that’s as good as it gets. Germination was about 50%, though to be fair the seeds are 2 years old. Hopefully they take off and I can try your recipes in a few weeks. Thanks for sharing! 😁

My staple 😍 Vietnamese iced coffee with cheese foam and boba

Thanks!

I made this and I'd cut down on the salt just atinyyyy bit. Maybe a half tsp

Hi, for the phrench method, can i just substitute milk with mango puree to make mango ice cream?

The really long intro was kind of frustrating.

so the ratio of water/rice is 2c/5c? isnt it too little water?

Thank you for the video of this spinach variety. That is not well known. I have it growing strong in my garden and enthusiastically preparing 😀

can you recommend knife store around tokyo?

comebuytea is banging

Hi great review l just bought one as this one but find out to be plaid is this normal. I hope you read my comment

And in Israel

Can you tell me the cheapest gyuto or santoku made with AS steel brand in Sakai?

Great video. Thank you

You guys are awesome for this

These kinds of videos helped a lot. As someone who spent many years working in restaurants I come to love Japanese knives. I am visiting Japan in a couple of weeks and have been trying to navigate knife shop websites. Unlike the US, japan seems to focus more on the region of which the knife is made rather than the maker itself. Do you have any tips/suggestions on navigating these shops?

Do any of the shops recommended carry the Nakgawa knives? I'm looking for Ginsan steel knives.

I have had this machine for 20+ years and love it. Well with the money. I have made miles of pasta with it.

It's $700 in Canada. No thanks.

takada no hamono looks sick! might wanna give the place a visit but does the owner or any of the staff speak English?