okay so, I'm a chef in america, and I find it absolutely hilarious that Japanese chefs wont talk to you if you use kitchen utensils wrong. I'm gonna start doing that at work. 😂
@@mark1v2.08 Why? It is simply a cheap food mill. Gets the job done and less wasted space. I trained back in the early1980's under a French chef who said it was, quick, dirty, but effective.
@@howardbartlett3026 I dunno, it just feels inherently wrong to me. Maybe it's because I'm used to seeing really ripe tomatoes which couldn't really work with our grater since they're so soft, but idk actually. It just gives me that kind of heebie jeebie feeling. Like I know that tomatoes are normally firm, but my body just squirms in refusal. I was probably talking in hyperbole when I typed that but yeah, to me that's like hearing chalk scrape a blckboard.
True, rice cooker is multi purpose wonder of a tool, in my household we use it to cook rice, bake a brownies, reheating food, steam a cassava, storing food, and it also act like a safe, no one gonna suspect anything in a rice cooker.
Rice cookers just aren’t that popular in the west, and I’ve never understood why. We eat loads of rice with the amount of Indian food we have in the UK. It was one of my best purchases.
@@andysutcliffe3915 I have a small kitchen, so it's a space issue for me. I have a bread machine, much more important than a rice cooker for me. I can still make rice very quickly without a rice cooker, even if I have to consult many arcane formula passed down from my ancestors in World War II. ;) Without a bread machine, 15 minutes preparation time for bread would be hours...
I’m Singaporean and my parents kept using the word “Ajinomoto” when I was younger, I only found out that it’s actually MSG once I was older and started cooking!
Yes, MSG was first discovered by Japan, specifically by Kikunae Ikeda. It was first derived from seaweed because he wanted to replicate the savory flavor of kombu. Another fact that a lot of people don't know is that MSG comes naturally from many foods that we eat including starchy foods (when fermented), tomatoes, sugar (from the cane and the molasses) and many more. It's a misconception that MSG is chemically made that's why it's odd and funny that people claim that they are "allergic" to MSG. Fun fact, probiotic drinks as well was first invented by Japan.
As a student living alone, I've made rice, fried chicken, french fries, popcorn, porridge, omelette, all in a rice cooker. It's so satisfying listening to corn popping in your rice cooker. Even after 4 years, it's still functional. What a beast.
Agreed. As a US born and bred, I only use pre packaged/cooked rice or noodles if, for whatever reason, I can't make my own. Otherwise, I try to ensure its all homemade.
Yes, MSG was discovered by a Japanese when he tasted seaweeds and salt cooked together, it produced a special flavor to the researcher that made him started working on finding the umami flavor
Fun fact: during the great potato famine the Irish also turned to seaweed. The coastal irish had been making use of seaweed for a very long time. Still do. Look it up.
Yep Tokyo professor who figured the chain of glutamate in our taste receptors, learnt how to extract it from kombu based Dashi broths. Absolutely brilliant minds out there
@@loganpriest6029 glutamic acids occur naturally in a lot of foods, MSG is just an artificial/synthesized glutamic acid bound to salt/sodium. Glutamic acids occur in various foods, most commonly for westerners in tomato sauces or bone based soups as you cook them down. It literally is in almost everything, the claims that it's unhealthy for you are pretty false, it's more likely people are just eating foods that are also higher in sodium or unhealthy fats because the tastiest foods also happen to be the worst for you. It's almost racism on a food level because westerners attribute msg to be only in asian foods and mostly chinese takeout but it exists in just about everything. Pertaining more specifically to the video, soysauce/shoyu, oyster sauce, etc all have natural or boosted glutamic acids in them, so despite uncle roger's satire on the subject, you really don't need to add more in a lot of cases. It will naturally form in slow cooked stews and bone broths that are simmered for very long times. Adding msg can let you shorten some of the cook time, that's essentially what instant dashi powder is (just with bonito). A lot of people don't want to deal with boiling konbu for the amount of time that's needed. With MSG specifically you should be careful with though since the glutamate is bound to sodium, if your food is already high in sodium it's definitely going to be bad for you. If you use it, reduce the added salt elsewhere in the recipe.
3:17 My father has that style of tattoo all over his back and both legs. It's quite problematic because other people see him as some kind of gangster/criminal and tend to avoid eye contact, when in fact he's just a big softie. He's a seaman from the Philippines and would often travel to Japan, maybe he saw some people with those kind tattoos and decided that he would also like one. HAHAHA. I'm not against it tho, I thought it look pretty cool, tbh.
In Singapore, educated people call it MSG. Older people call it Ajinomoto. Uncle Roger is correct, putting MSG make food more tasty but some people put too much MSG especially in soup, will make you very thirsty. Also it is very easy to tell if food have MSG or not, I just bring my friend who is allergic to MSG if he eat the food and faint, I know there is MSG.
Uncle Roger sees no wok but sees limited space: "You know they make a little wok for you too right, You show Uncle Roger you cook like this, he show you where to find little wok just for you."
MSG as we know it today was created by a Japanese chemist, but ancient Romans supposedly also created MSG from fish paste (garum). This was created by layering the fish (or fish guts) and adding salt. They left it out in the sun until the fish acids broke down the fish bodies, which created a paste-like result. The acids also broke down proteins in the fish. One of the proteins was glutamic acid (glutamate). Combined with the sodium from the salt, it formed monosodium glutamate (MSG) as one of the compounds that existed in the paste. They liked the flavor and added it to a lot of their dishes.
Natural MSG comes off konbu kelp! I don’t know about the fish, but I know for sure konbu has natural MSG! And that Japanese people wanted the flavour but couldn’t always make a dashi or cook with konbu. So the made it Synthetically to add to other dishes. Or maybe for easier use is a better way to say it! The fish thing is cool I’m gunna look into it.
Yeah :3 that I knew but this fish information is interesting! I don’t know if it’s the same but I like the idea of it! I find it interesting that real MSG doesn’t give people headaches but fake does. I wonder what is added.
You mean Garum. Well yes and no. It’s certainly umami, and probably why oyster sauce was used in this recipe. But from what I’ve read I undestand that MSG is the sythetic chemically compound. At least when we talk about it colloquially.
@@MissCaraMint yes when we talk about MSG we mean the synthetic however their is no difference between synthetic MSG and natural MSG they are all monosodium glutamate
I’m from Puerto Rico, we are big on rice. You can never go wrong with rice here. We use a specific pot called ‘caldero’ to make our rice. We put water in the pot, with salt and oil. We put the rice in the water after it starts boiling. The way we check of the rice has too much water is with a spoon, not with fingers. You flatten the rice in the pot and put a spoon in the middle standing up. If the spoon falls, it has too much water and you take water out until the spoon stays standing up. We put oil in the rice because we like the rice that stick to the bottom of the pot. It’s called ‘pegao’. People love it here. It’s crunchy rice with a golden color, that most of the time it’s eaten with red beans. I love your videos.👍🏽
Damn you, you making me miss my home in miami i'm puerto rican and my grandma would cook this exact rice and i'm like shit now i want some but i live in fucking georgia now.
In Malaysia, we use msg almost all the time. Malaysians called msg as "Ajinomoto" or just 'aji' because its the only msg sold here, long long time ago. 😁😎.
Yeah, nowadays we have many more MSG brand but Ajinamoto is still no 1 for us...nobody can beat it. No matter what other msg user said, food contained Ajinamoto always beat their food in deliciousness.😂. I've tried many Other MSG as an experiment and Ajinamoto is still the best.
yeah my mom is Japanese and when I asked her how to make her Fried rice she was like "You need Ajinomoto" and I was like "um... I cant find it in the store xD" i didnt realize she meant MSG at the time xD
Westernized equivalent is "savory." The specific taste receptors for it were identified by a Japanese chemist at Tokyo Imperial University, so he chose the term for it. It IS still commonly called "umami" in western society, but there's an English equivalent, yes.
Umami is known in Spain, but not as common as kárate or tsunami or sumo or other widely used Japanese loan words. I would guess any chef would know it. We don't usually say 'MSG' initials though, rather full chemical name glutamato monosódico or as 'potenciador de sabor' (flavour enhancer).
@@mikicerise6250 you'll often find words like flavour enhancer (621) or amino acid or sometimes even umami powder as well on labels around the world and those are sneaky little ways companies will put msg in their products but people turn a blind eye and nothing actually happens to people because it's a safe food additive
Can I see you both collab in the future, you guys sound like you would make an awesome food team! (My heart melted when the part Yuya said he synchronized with Uncle Roger and he said its an honor)
Umami seems to be becoming somewhat more common word in the West, which I find surprising. Umami is such a new discovery (I believe it was Japanese food scientists who discovered it in the early 2000s) that I did not even learn about umami as a flavor when I was in elementary school.
Its a bit ridonculous but it gives me a reason to watch the best of Uncle Roger again and have somebody watch it with me. So still entertaining enough.
I like them. It shows a different approach from Japan/Malay styles and also their cultures and how they react between two very different Asian nations.
✨There are two types of prepackaged or prepared rice in the USA that I've seen. 1. There is the already cooked rice that you put in the microwave. Some have spices and some are plain. Something like, "Uncle Ben's Ready Rice". 2. Then there are rice packets with rice (sometimes even pasta. Which is just odd to me.) you have to cook in a saucepan of some kind. They have different types of flavoring or seasoning. Something like, "Knorr Rice and Pasta Sides". They can be ok if you really are in a rush or whatever. However, I like rice from a rice cooker better. (Thank you to my Asian friend who told me about them.) ✨ 5:22 The style of writing is called cursive. It was annoying to learn in school, but it does make your signature look unique. So it is a little harder to forge.
as an australian i can confirm the packet rice he used at the start is the 2nd one you mentioned. not as bad as the microwaved crap, but its still not a substitute for rice in a meal. its ment to be more of a side dish on your plate.
9:28 I am also Australian and I can confirm this style of stove is the norm here! At least with the people I know. You mostly get gas stoves here; induction stovetops tend to be in more modern homes but due to electricity being a bit dodgy gas is the way to go. Also umami is definitely a word used here in Australia, we have a very popular show called MasterChef which helped make it a more commonly used word. MasterChef also helped big time with the food culture here, so Australians tend to cook a lot of foods from different cultures.
Totally agree from Sydney. Aussie cuisine is very influenced by East Asian cooking. On a masterchef episode all the contestants and the judge were ethnic Asian from different countries. It took the judge to point out this milestone for Aussie tv. The traditional audience didn’t notice which is fantastic. Btw dodgy means unreliable.
I think the cultural food revolution predates Masterchef. Then again, who really cares how it happened, the end result of having so much variety in our cooking is a good thing.
Usually reaction videos should have some "exaggerated" reactions in order to look funny, but man I like the way you share your opinions, just so calm, and no excessive comedy. I would like to hear more about Japanese cultures from your videos! I went to Japan on February this year and I really really enjoyed my trip!
"Pre-cooked" is really just par cooked. It's mostly finished; the idea is that you tear a corner to vent and pop it into the microwave for about 90 seconds to finish cooking it. It's... ok. The American brands are ok, at least; just ok. It doesn't get fluffy the way rice does on the stove or in a rice cooker, and the taste is a little bit empty, but if you get home late and have to leave for the concert in 5 minutes, it's convenient. Doesn't make good fried rice, though; too stiff.
Ironically, one of my favorite things to make with my rice cooker is macaroni and cheese. Other pasta dishes and various veggie dishes are also very easy to make. All a rice cooker really does is heat up water for a while until it all steams off so, very easy to use in diverse ways. Not single use at all.
My roommate has the same one, we used it for a very long time. Still have it for making pork buns, but we have a smaller one for rice since sometimes it's just one person making it.
I'm a mixed kid, my father's side of the family is from ambon and my mom's family is white. All my aunties had giant rice cookers and bamboo steamers so I got taught how to cook rice different styles. Bless my maluku family for teaching me all the dishes they grew up with🖤 Mom's side of the family just go "boiled potatoes, bland slice of meat and cooked bland green bean, good meal"(Which it is, nutritionally speaking but the taste is just... Bland)😂😂.
5 Month ago, I got my first ever Rice-Cooker and never ever wanna miss it again. It's so much more useful then Toaster!! Uncle Roger is correct. And you can find decent Rice-Cooker on Amazon for ~20€ - 30€ (~2.500¥ - 3.700¥). It's really cheap. Fun Fact: My Grandma used to made Toast in a Pan because she wouldn't want a Toaster. She buttered both Sides of the Toast and then put them in the Pan and toast them a few minutes on each Side and then sprinkle some Sugar on top of it so it caramellize. Amazing Taste. (She said they were doing this after WW2 due to lack of Food and Supplies and she's done it since then always this way.) Alternatively you can soke the Toast in Egg and fry it this way in the Pan and you get "Armer Ritter" (as we call it in Germany) or at some Places it's called "French Toast". Anyway, love your Video!
@@marco-polo666 I know^^ My rice cooker has installed programs for baking or porridge (e.g.) but even if you got a cheap rice cooker you only use for rice, it's still better then toaster xD
@Dang Memes I know, right? No use for Toaster. (okay I admit, I got Sandwichtoaster. Single-purpose-appliance but you can vary between the fillings xD so more versatile then regular toaster xD)
Someone gave my husband and me a rice cooker as a wedding present. Almost 10 years later, we still use it all the time! Fantastic gift! I don't know how I went so much of my adult life before marriage not realizing how awesome rice cookers are.
Someone who lived in South East Asia and now lives in Australia The stove is not unusual in the West. But more common is the traditional upright style stove. I always thought Ajinomoto was the only MSG to buy. Umami is a pretty common term nowadays to hear at least with people who enjoy fine dining The knife (we call it a cleaver) we don't usually use to serve the rice. It's just probably happened to be there and wanted to put the rice in the bowl neatly for presentation.
Oh man, the things I can tell you about stove shopping. Right side control is an option harder to find than front control for a "stove"... not to be confused by a range which is an oven with stove on top. We wanted top controls to prevent a child from bumping it on. We ALSO wanted the ability to slide from one burner to another, any way, without tipping, a center rest area, and being able to rest a cookie sheet. We could not get all of that in a gas stove. So we settled on front controls. It's a bit odd as top control stoves were actually cheaper, around $500, and the grate style started at $800. We were lucky to find last year's model at $300.
@@mattzukowski1207 The other major problem i find is when using the grill with front controls with a range, is that it melts the knobs if they are cheap plastic.
@@PhycoKrusk It's not uncommon though. Like in general terms it's mostly newer style apartments and houses (last 10-15years) that you'll see them in. You have to have a kitchen built around having that kind of stove as you need to cut a hole in the countertop to sit it in. I have never seen an electric one in actual kitchens but have seen them on sale a long time ago with side controls. I have seen induction, infrared and ceramic stoves with side controls. Full electric stoves with the coil/hotplate are pretty much gone in Aus. The biggest retailer in Aus has like 8 out a range of 200 that are electric. the other 192 are induction/gas
I remember when im elementary, my writings is not corsiva, all my notes in my notebook received 65% grade, and i really upset about that, so i need to learn that shit and yeah i love it, so classic. But in the corporate world many people cant read, i dont know why
@Bloonobo For me it was really natural to learn writing cursive. Reading was harder. But knowing the words and filling in blanks of what I couldn't read worked. :) Just one of the things we do subconsciously.
I can see people saying that you basically just steal his content but I really like your opinions and judgement on things in these videos keep it up Yuya
As a Canadian I can say there are two types of packet rice. There’s a prepackaged rice that is dry but comes with seasonings that you cook in a pot, and there’s a prepackaged rice that’s pre-cooked that you cook in the microwave over a couple minutes
I really enjoy the way you do these videos. I was afraid the whole reacting to a reaction thing would be a bit redundant, but you don't overdo any commenting and when you do comment its always a teachable moment on how it relates to your culture. Definitely subbing! Btw id say about 25% of Americans even know what umami is 😔
I'm a pizza cook and I think I found a baka jita customer: they ordered a teriyaki pizza (teriyaki sauce, chicken, pineapple, black olive, onion and mozzarella cheese) with 3 packets of mayonnaise and THEY USED ALL OF THE MAYO. My brain can't even guess what that would taste like.
2:35 My family rarely ever use the big chopping knife too! The type that you mentioned has always been what we use for everyday cooking. The only time we use the chopping knife is when we want to cut out large fruits with hard skin like durian and jackfruit. 9:51 I have both a pan and wok for cooking. For fried rice, I prefer using wok simply because I am less likely to accidentally spill the rice and other ingredients if I were to use a pan. 😁
Umami is actually being used in western countries! I have seen it written out in nutritional/biological textbooks when talking about tastes. It's added to the list of the other common flavors. However, in normal conversation, I rarely hear it used and most people prefer to say the sort of English equivalent of umami, which is "savory".
First of all, love your videos Yuya! I love how you teach us these very natively Japanese expressions and perspectives! Now, I think the main difference with the wok is because of its deep shape, when it is heated, you have heat cooking the food from all around the , instead of just from the bottom like a saucepan. So maybe that way the food is cooked more evenly and thoroughly perhaps? Just my guess haha
Let's compromise with 'stupid palate'. It insinuates you can taste flavour but have trouble distinguishing between certain ingredients, plus it's humorous.
Cast iron is great for cooking food, plus, the wok's curved shape makes the tossing much easier. Not just that, but also stirring, since it contains the food in a better way. In a pan it's easier to stir than to toss, and it may not contain the food properly if you have to stir it and fluff it lot.
i love how you put timestamps to show what you are talking about, would love a better soundquality concerning the videos you are reacting too. Also i love how you explain everything and try to teach us about customs in Japan or ask about customs in other countries. Please keep it up.
The microwave rice in the packet has been parbroiled so it's been slightly cooked before packaging, but not enough so that it'll spoil or fall apart. It was very popular in the US when rice cookers were rare and cooking rice meant watching a saucepan simmer for around 20 minutes (particularly in the northern US where rice wasn't a staple food like it was in the southern US). These days, most people just use rice cookers for plain rice and will buy the packets if they want something resembling a risotto in five minutes.
i always watch your review about uncle roger. its good how you react or teach the viewers about something specially in japanese terminologies. good job for not insulting other vlogger and just saying things by your own opinion and experience. keep it up master yuya. watching from riyadh. by the way yes we in the Philippines using ajinomoto brand for a decade but now a days not all using it anymore.
Regarding Ajinomoto, when I was a child, my father told me that it was created by an aspiring Japanese Food Producer named Aji San. One day, while working in his factory, Aji San had gotten in a terrible accident where his foot was caught in the salt pulverizing machine. Luckily for Aji though, he was able to save most of his foot, but unfortunately he lost one of his toes due to it being ground off and processed in the Machine. Since then, his friends would tease him for being so clumsy and gave him the moniker, “Aji No More Toe”. They even played a prank on Aji San by registering Trademarks for his Products under his name as “Ajinomoto”. The ONLY thing is.... I suspect that my dad’s explanation MIGHT not be totally accurate....🤷♂️ 😂🤣😂🤣
Just discovered your channel👍 At 4:37 when you show the kitchen I burst into a laugh because is almost identical to mine. I thought we might live in the same building:))))) Great reaction channel!
Dunno how this guy ended up in my TH-cam feed, but consider me subscribed. The Japanese perspective you bring to these videos is just as entertaining as Uncle Roger bringing his perspective to them.
6:43 I believe those style of rice cooker are Japanese. Other rice cookers I’ve seen in stores are those you see in shouwa houses. Also the brand name is probably zojirushi, judging by the logo
Discovered you for the uncle roger reactions, but my diet is mostly Slavic, and Japanese, with just a little bit of Korean (what few not spicy dishes they have) thanks for making awesome content to both educate and entertain!
This packet rice is different. It is instant rice that will cook in a few minutes. It has seasoning with it. Instant rice is rice that has been cook and the dehydrated.
In south east Asia we have something like the “nata” style knives of all sorts of thickness My personal one is thinner It’s cheap but when sharpen properly gets the job done
love this channel, i love how you explain japanese culture to us, i always learn something new every episode :) p.s. I'm Croatian and we ALWAYS put salt when we cook rice (sometimes oil), i'm sorry 🤣
You're really interesting to watch keep it up my dude, I'm excited to see what else you have planned👍, also don't be afraid to show or share your personal thoughts my dude
I like seasoned fried rice so I will mix oyster sauce, fish sauce, soy sauce, ginger, and garlic in a small dish and then use that in my fried rice when cooking it. I mix it separately then add it mixed so I can A: taste it before hand to make sure it is how I like it, and B: to make sure I do not make the rice to wet.
thankyou. I have just found your channel. Im going to be bingewatching all your videos, im very excited to try make the miso soup you uploaded a few days ago.
I found your and Onkel Rogers channel couple of days ago and I love it. My wife and me love Udon noodles. Can you make a video with some fried Udon noodle dish? Without fish will be great. Greatings from Germany
You are right about woks for home use. Although if you have a gas stove at home and can get it hot, then a wok is still better. You can also buy portable gas stoves. Your wok should be a round bottom wok. A wok is also very multi purpose.
sesame oil has a low heat resistance in germany we say " smoke point/ at 177 °C " so using it for a *ucking hot pan is kinda ... meh. if you mix it with other oil like you said it will be better. --> thats what my chinese mom taught me.
I actually bought one of the kokeshis. I'm not a big fan of shipping around the world, but I wanted to support this channel. Looking forward to the okonomiyaki video!
Also, in SG we also have a heavy emphasis on wokhei; it's sort of a 'char' scent that's pleasant rather than too heavy to the point it smells like smoke and burnt ingredients! It really adds to the flavour.
5:21 English is my only language and I find this style difficult to read most of the time as well, so don’t feel too bad about it haha Edit: Love the video by the way! :)
When I was in school decades ago, we actually had to practice this kind of writing style, haha. So I'm the opposite. But I can see how it can be hard to read if you are not versed in it.
This guy is very Aussie indeed lol! I am also Australian. He has quite a few popular videos where he tries to encourage people not to use pre-made or instant style food and show them how to make simple dishes instead. Very unique style and very entertaining. I have also enjoyed watching a few of your videos and have subscribed! Keep up the good work! I love Japanese food and culture. I have been to Japan twice and would love to come visit again!
Omg I love this reaction videos. I first started watching uncle roger videos then I came across Juicy Reacts and Yuya Wanobee and I must say I totally love this, thank you for making my day happy!
I’m Australian and everything that guy said sounded pretty Australian with the swearing and all that and the cursive I can’t read it all that well either so don’t worry about it mate
Australia is maybe one of those places a lot of people think they know but dont. I never knew how excessive Australian humor was until i watched some Australian tv series. lol People think Americans have crazy humor? Nothing on the Australians
A frying pan doesn't give the same cooking flexibility as a wok. You can't pull the food out of the heat to the low heat edge, in a pan. Also, the shape of the wok pulls all the liquids, like the cooking oil and the meat juices toward the center but a flat pan doesn't do this. In fact, if your stove top isn't properly leveled then the liquid might be drawn off to one side. A wok is just the smarter choice for stir frying... not for making omelets though...
Another way to describe packet rice is parboiled. It's made to be basically foolproof. Love your channel BTW. My best friend growing up was Japanese and getting to learn more about the culture and cuisine was a joy and it's cool to learn from you. Thank you!
Packed rice in Japan is 100x better than British, American or Australian rice - you cannot even compare it (in my opinion) Edit: in my household we use salt and butter usually but always a bit of salt
5 years ago we bought a rice cooker. It is now the single most used appliance we have, even more used than the microwave and the stove. Sometimes we just put a little attachment bowl with holes in them on top, cook the rice as usual and steam vegetables at the same time, and that's dinner done. We also ended up with so much extra rice, because we are only 2 people in this house, so we bought a wok too for fried rice for lunch the day after. Very simple meals, and they are quick too, for days when we both work and don't want to spend all that money on take-out food.
Love how Uncle Roger breaks character just to say "sorry adopted children" LOL
Me : but you still have a percent of adopted people as fan...
@@noobgamer-rel cringe
@@RedwanRajak :V
timestamp? :(
Back in China, parent like to tell their children that they are adopted if they didn't behavior well, this maybe the context behind his joke
okay so, I'm a chef in america, and I find it absolutely hilarious that Japanese chefs wont talk to you if you use kitchen utensils wrong. I'm gonna start doing that at work. 😂
use a cheese grater with a tomato.
Rip whoever works with you
@@LemmePSLmyFootUpURazz If I see someone actually doing that I might just actually consider murder at that point.
@@mark1v2.08 Why? It is simply a cheap food mill. Gets the job done and less wasted space. I trained back in the early1980's under a French chef who said it was, quick, dirty, but effective.
@@howardbartlett3026 I dunno, it just feels inherently wrong to me.
Maybe it's because I'm used to seeing really ripe tomatoes which couldn't really work with our grater since they're so soft, but idk actually. It just gives me that kind of heebie jeebie feeling. Like I know that tomatoes are normally firm, but my body just squirms in refusal. I was probably talking in hyperbole when I typed that but yeah, to me that's like hearing chalk scrape a blckboard.
True, rice cooker is multi purpose wonder of a tool, in my household we use it to cook rice, bake a brownies, reheating food, steam a cassava, storing food, and it also act like a safe, no one gonna suspect anything in a rice cooker.
Rice cookers just aren’t that popular in the west, and I’ve never understood why. We eat loads of rice with the amount of Indian food we have in the UK. It was one of my best purchases.
also very good to cook instant noodle
@@agustiomaitimu144 you're a fool..
Cook instant noodle in normal way is enough and faster than if u use rice cooker.
@@DBT1007 he wanted his noodle SOGGY
@@andysutcliffe3915 I have a small kitchen, so it's a space issue for me. I have a bread machine, much more important than a rice cooker for me. I can still make rice very quickly without a rice cooker, even if I have to consult many arcane formula passed down from my ancestors in World War II. ;) Without a bread machine, 15 minutes preparation time for bread would be hours...
I’m Singaporean and my parents kept using the word “Ajinomoto” when I was younger, I only found out that it’s actually MSG once I was older and started cooking!
Yes, MSG was first discovered by Japan, specifically by Kikunae Ikeda. It was first derived from seaweed because he wanted to replicate the savory flavor of kombu.
Another fact that a lot of people don't know is that MSG comes naturally from many foods that we eat including starchy foods (when fermented), tomatoes, sugar (from the cane and the molasses) and many more. It's a misconception that MSG is chemically made that's why it's odd and funny that people claim that they are "allergic" to MSG.
Fun fact, probiotic drinks as well was first invented by Japan.
lots of mushrooms are full of msg as well.
As a student living alone, I've made rice, fried chicken, french fries, popcorn, porridge, omelette, all in a rice cooker. It's so satisfying listening to corn popping in your rice cooker. Even after 4 years, it's still functional. What a beast.
The style of writing is called "cursive style writing" or in French "Lettre attaché" if we convert to Asian it's basically calligraphy writing style
Eh sorry there bud, but it's also called "cursive" in French
@@azervakmonocasco4092 ok j'adhère
Binks The Soviet to add to ..... I believe French is were we get the word cursive from....
The writing he's showing as sample for "I can't read this type of English" is in German and called Kurrent.
@@lone6718 We take it from the latin currare (running), because the letter in that style are suppose to "run" on the paper.
pre cooked rice in the EU and US is like eating instant ramen with the wrapper
Agreed. As a US born and bred, I only use pre packaged/cooked rice or noodles if, for whatever reason, I can't make my own. Otherwise, I try to ensure its all homemade.
Yess same as Australia
Ready made rice is like eating plastic it’s gross
Yes, MSG was discovered by a Japanese when he tasted seaweeds and salt cooked together, it produced a special flavor to the researcher that made him started working on finding the umami flavor
Fun fact: during the great potato famine the Irish also turned to seaweed. The coastal irish had been making use of seaweed for a very long time. Still do. Look it up.
@@Angelicwings1 Seaweed has been eaten by Irish (and British) people for thousands of years
@@ajrwilde14 truth. I did know this.
Yep Tokyo professor who figured the chain of glutamate in our taste receptors, learnt how to extract it from kombu based Dashi broths. Absolutely brilliant minds out there
@@loganpriest6029 glutamic acids occur naturally in a lot of foods, MSG is just an artificial/synthesized glutamic acid bound to salt/sodium. Glutamic acids occur in various foods, most commonly for westerners in tomato sauces or bone based soups as you cook them down. It literally is in almost everything, the claims that it's unhealthy for you are pretty false, it's more likely people are just eating foods that are also higher in sodium or unhealthy fats because the tastiest foods also happen to be the worst for you. It's almost racism on a food level because westerners attribute msg to be only in asian foods and mostly chinese takeout but it exists in just about everything.
Pertaining more specifically to the video, soysauce/shoyu, oyster sauce, etc all have natural or boosted glutamic acids in them, so despite uncle roger's satire on the subject, you really don't need to add more in a lot of cases. It will naturally form in slow cooked stews and bone broths that are simmered for very long times. Adding msg can let you shorten some of the cook time, that's essentially what instant dashi powder is (just with bonito). A lot of people don't want to deal with boiling konbu for the amount of time that's needed.
With MSG specifically you should be careful with though since the glutamate is bound to sodium, if your food is already high in sodium it's definitely going to be bad for you. If you use it, reduce the added salt elsewhere in the recipe.
3:17 My father has that style of tattoo all over his back and both legs. It's quite problematic because other people see him as some kind of gangster/criminal and tend to avoid eye contact, when in fact he's just a big softie. He's a seaman from the Philippines and would often travel to Japan, maybe he saw some people with those kind tattoos and decided that he would also like one. HAHAHA. I'm not against it tho, I thought it look pretty cool, tbh.
In Singapore, educated people call it MSG. Older people call it Ajinomoto. Uncle Roger is correct, putting MSG make food more tasty but some people put too much MSG especially in soup, will make you very thirsty. Also it is very easy to tell if food have MSG or not, I just bring my friend who is allergic to MSG if he eat the food and faint, I know there is MSG.
Wtf
Those allergic in msg cannot eat meat or veggie that already high in msg.
uncle roger: two vweak
He had us in the first half not gonna lie.
Can I borrow your friend sometimes so I can test the msg too?
Uncle Roger sees no wok but sees limited space: "You know they make a little wok for you too right, You show Uncle Roger you cook like this, he show you where to find little wok just for you."
MSG as we know it today was created by a Japanese chemist, but ancient Romans supposedly also created MSG from fish paste (garum). This was created by layering the fish (or fish guts) and adding salt. They left it out in the sun until the fish acids broke down the fish bodies, which created a paste-like result. The acids also broke down proteins in the fish. One of the proteins was glutamic acid (glutamate). Combined with the sodium from the salt, it formed monosodium glutamate (MSG) as one of the compounds that existed in the paste. They liked the flavor and added it to a lot of their dishes.
Natural MSG comes off konbu kelp! I don’t know about the fish, but I know for sure konbu has natural MSG! And that Japanese people wanted the flavour but couldn’t always make a dashi or cook with konbu. So the made it Synthetically to add to other dishes. Or maybe for easier use is a better way to say it!
The fish thing is cool I’m gunna look into it.
@@agehamochizuki Yup, the Japanese chemist (Ikeda) invented the synthetic form of MSG (Ajinomoto) by isolating and extracting the compound from kombu.
Yeah :3 that I knew but this fish information is interesting! I don’t know if it’s the same but I like the idea of it!
I find it interesting that real MSG doesn’t give people headaches but fake does. I wonder what is added.
You mean Garum. Well yes and no. It’s certainly umami, and probably why oyster sauce was used in this recipe. But from what I’ve read I undestand that MSG is the sythetic chemically compound. At least when we talk about it colloquially.
@@MissCaraMint yes when we talk about MSG we mean the synthetic however their is no difference between synthetic MSG and natural MSG they are all monosodium glutamate
I’m from Puerto Rico, we are big on rice. You can never go wrong with rice here. We use a specific pot called ‘caldero’ to make our rice. We put water in the pot, with salt and oil. We put the rice in the water after it starts boiling. The way we check of the rice has too much water is with a spoon, not with fingers. You flatten the rice in the pot and put a spoon in the middle standing up. If the spoon falls, it has too much water and you take water out until the spoon stays standing up. We put oil in the rice because we like the rice that stick to the bottom of the pot. It’s called ‘pegao’. People love it here. It’s crunchy rice with a golden color, that most of the time it’s eaten with red beans.
I love your videos.👍🏽
Damn you, you making me miss my home in miami i'm puerto rican and my grandma would cook this exact rice and i'm like shit now i want some but i live in fucking georgia now.
@@puffmanelilpuff2597 Yeah, dude. There’s nothing like your grandma’s or mom’s rice. Mine has never reach that exact taste.
The "pan-sexual" killed me 🤣
In Malaysia, we use msg almost all the time. Malaysians called msg as "Ajinomoto" or just 'aji' because its the only msg sold here, long long time ago. 😁😎.
Yeah, nowadays we have many more MSG brand but Ajinamoto is still no 1 for us...nobody can beat it. No matter what other msg user said, food contained Ajinamoto always beat their food in deliciousness.😂. I've tried many Other MSG as an experiment and Ajinamoto is still the best.
I am a Malaysian too.
and in Indonesia MICIN wkwkwkwk
Yeah, we never know MSG. We just call it Ajinomoto even when it is other brand of MSG.
yeah my mom is Japanese and when I asked her how to make her Fried rice she was like "You need Ajinomoto" and I was like "um... I cant find it in the store xD" i didnt realize she meant MSG at the time xD
Umami is considered one of the 5 flavours we can taste on our tongue in the western world
Not just the western world but the entire world lol
Westernized equivalent is "savory." The specific taste receptors for it were identified by a Japanese chemist at Tokyo Imperial University, so he chose the term for it.
It IS still commonly called "umami" in western society, but there's an English equivalent, yes.
Umami is known in Spain, but not as common as kárate or tsunami or sumo or other widely used Japanese loan words. I would guess any chef would know it. We don't usually say 'MSG' initials though, rather full chemical name glutamato monosódico or as 'potenciador de sabor' (flavour enhancer).
This is basically 20% of Shokugeki no Soma
@@mikicerise6250 you'll often find words like flavour enhancer (621) or amino acid or sometimes even umami powder as well on labels around the world and those are sneaky little ways companies will put msg in their products but people turn a blind eye and nothing actually happens to people because it's a safe food additive
That MSG, Sasa is Indonesian product. We've been talking about this on Twitter, saying Sasa made quick move to make Uncle Roger as the brand ambau
*ambassador
Can I see you both collab in the future, you guys sound like you would make an awesome food team! (My heart melted when the part Yuya said he synchronized with Uncle Roger and he said its an honor)
Umami seems to be becoming somewhat more common word in the West, which I find surprising. Umami is such a new discovery (I believe it was Japanese food scientists who discovered it in the early 2000s) that I did not even learn about umami as a flavor when I was in elementary school.
"Chef reacts to reaction video"
I can't wait for the "Person reacts to chef reacts to reaction video" video lmao
Its a bit ridonculous but it gives me a reason to watch the best of Uncle Roger again and have somebody watch it with me. So still entertaining enough.
Cooking-ception
I like them. It shows a different approach from Japan/Malay styles and also their cultures and how they react between two very different Asian nations.
✨There are two types of prepackaged or prepared rice in the USA that I've seen. 1. There is the already cooked rice that you put in the microwave. Some have spices and some are plain. Something like, "Uncle Ben's Ready Rice". 2. Then there are rice packets with rice (sometimes even pasta. Which is just odd to me.) you have to cook in a saucepan of some kind. They have different types of flavoring or seasoning. Something like, "Knorr Rice and Pasta Sides". They can be ok if you really are in a rush or whatever. However, I like rice from a rice cooker better. (Thank you to my Asian friend who told me about them.)
✨ 5:22 The style of writing is called cursive. It was annoying to learn in school, but it does make your signature look unique. So it is a little harder to forge.
as an australian i can confirm the packet rice he used at the start is the 2nd one you mentioned. not as bad as the microwaved crap, but its still not a substitute for rice in a meal. its ment to be more of a side dish on your plate.
9:28 I am also Australian and I can confirm this style of stove is the norm here! At least with the people I know.
You mostly get gas stoves here; induction stovetops tend to be in more modern homes but due to electricity being a bit dodgy gas is the way to go.
Also umami is definitely a word used here in Australia, we have a very popular show called MasterChef which helped make it a more commonly used word.
MasterChef also helped big time with the food culture here, so Australians tend to cook a lot of foods from different cultures.
Totally agree from Sydney. Aussie cuisine is very influenced by East Asian cooking. On a masterchef episode all the contestants and the judge were ethnic Asian from different countries. It took the judge to point out this milestone for Aussie tv. The traditional audience didn’t notice which is fantastic. Btw dodgy means unreliable.
I think the cultural food revolution predates Masterchef. Then again, who really cares how it happened, the end result of having so much variety in our cooking is a good thing.
I miss having a gas stove. It works better. I am stuck with the cheap electric coil stove. Renting is hell.
Usually reaction videos should have some "exaggerated" reactions in order to look funny, but man I like the way you share your opinions, just so calm, and no excessive comedy. I would like to hear more about Japanese cultures from your videos! I went to Japan on February this year and I really really enjoyed my trip!
honestly as a western person I just make white rice in a pot with my finger, and never use pre-cooked rice. It sounds terrible!
go buy rice cooker
I just use the rice function on my instant pot. Works exactly the same. Even quicker though.
@@Keiotaka I had one a few months ago but lost it when I moved lol
"Pre-cooked" is really just par cooked. It's mostly finished; the idea is that you tear a corner to vent and pop it into the microwave for about 90 seconds to finish cooking it.
It's... ok. The American brands are ok, at least; just ok. It doesn't get fluffy the way rice does on the stove or in a rice cooker, and the taste is a little bit empty, but if you get home late and have to leave for the concert in 5 minutes, it's convenient. Doesn't make good fried rice, though; too stiff.
I’ve never had pre-cooked rice before. Guess I should be glad I never did.
Ironically, one of my favorite things to make with my rice cooker is macaroni and cheese. Other pasta dishes and various veggie dishes are also very easy to make. All a rice cooker really does is heat up water for a while until it all steams off so, very easy to use in diverse ways. Not single use at all.
6:40 the brand is Zojirushi. very good rice cooker.
My roommate has the same one, we used it for a very long time. Still have it for making pork buns, but we have a smaller one for rice since sometimes it's just one person making it.
I'm a mixed kid, my father's side of the family is from ambon and my mom's family is white.
All my aunties had giant rice cookers and bamboo steamers so I got taught how to cook rice different styles.
Bless my maluku family for teaching me all the dishes they grew up with🖤
Mom's side of the family just go "boiled potatoes, bland slice of meat and cooked bland green bean, good meal"(Which it is, nutritionally speaking but the taste is just... Bland)😂😂.
5 Month ago, I got my first ever Rice-Cooker and never ever wanna miss it again. It's so much more useful then Toaster!! Uncle Roger is correct.
And you can find decent Rice-Cooker on Amazon for ~20€ - 30€ (~2.500¥ - 3.700¥). It's really cheap.
Fun Fact: My Grandma used to made Toast in a Pan because she wouldn't want a Toaster.
She buttered both Sides of the Toast and then put them in the Pan and toast them a few minutes on each Side and then sprinkle some Sugar on top of it so it caramellize. Amazing Taste. (She said they were doing this after WW2 due to lack of Food and Supplies and she's done it since then always this way.) Alternatively you can soke the Toast in Egg and fry it this way in the Pan and you get "Armer Ritter" (as we call it in Germany) or at some Places it's called "French Toast".
Anyway, love your Video!
Please be informed that rice cooker now got many function.... You can make cake, porridge, soup with it. There are many recipe in google.
@@marco-polo666 I know^^ My rice cooker has installed programs for baking or porridge (e.g.) but even if you got a cheap rice cooker you only use for rice, it's still better then toaster xD
@Dang Memes I know, right? No use for Toaster. (okay I admit, I got Sandwichtoaster. Single-purpose-appliance but you can vary between the fillings xD so more versatile then regular toaster xD)
@@MortimerFolchert I never tried making rice in a toaster, but I assume it wouldn't turn out well. xD
@@chrisjohnson7929 x'DD
You seem like a genuinely fun guy to be around. Keep up the good videos and thanks for the tips about Japanese culture.
6:45 it’s Zojirushi, the best rice cooker 👍🏻
I buy all my white family rice cookers for wedding presents.
Someone gave my husband and me a rice cooker as a wedding present. Almost 10 years later, we still use it all the time! Fantastic gift! I don't know how I went so much of my adult life before marriage not realizing how awesome rice cookers are.
Someone who lived in South East Asia and now lives in Australia
The stove is not unusual in the West. But more common is the traditional upright style stove.
I always thought Ajinomoto was the only MSG to buy.
Umami is a pretty common term nowadays to hear at least with people who enjoy fine dining
The knife (we call it a cleaver) we don't usually use to serve the rice. It's just probably happened to be there and wanted to put the rice in the bowl neatly for presentation.
A gas stove of that style is more unusual; usually an in-counter stove like that is electric.
Oh man, the things I can tell you about stove shopping. Right side control is an option harder to find than front control for a "stove"... not to be confused by a range which is an oven with stove on top.
We wanted top controls to prevent a child from bumping it on. We ALSO wanted the ability to slide from one burner to another, any way, without tipping, a center rest area, and being able to rest a cookie sheet. We could not get all of that in a gas stove. So we settled on front controls. It's a bit odd as top control stoves were actually cheaper, around $500, and the grate style started at $800. We were lucky to find last year's model at $300.
@@mattzukowski1207 The other major problem i find is when using the grill with front controls with a range, is that it melts the knobs if they are cheap plastic.
@@PhycoKrusk It's not uncommon though. Like in general terms it's mostly newer style apartments and houses (last 10-15years) that you'll see them in. You have to have a kitchen built around having that kind of stove as you need to cut a hole in the countertop to sit it in. I have never seen an electric one in actual kitchens but have seen them on sale a long time ago with side controls. I have seen induction, infrared and ceramic stoves with side controls. Full electric stoves with the coil/hotplate are pretty much gone in Aus. The biggest retailer in Aus has like 8 out a range of 200 that are electric. the other 192 are induction/gas
Apparently oyster sauce gives off lots of umami, so don't worry, Uncle Roger has nothing against you if you use some.
5:28 it’s called cursive and daijobou, I can’t even read it sometimes
Russian cursive: exists
@@kunou_noah that shit is insane
Yeah, some people just have bad handwriting lmfao
I remember when im elementary, my writings is not corsiva, all my notes in my notebook received 65% grade, and i really upset about that, so i need to learn that shit and yeah i love it, so classic. But in the corporate world many people cant read, i dont know why
@Bloonobo For me it was really natural to learn writing cursive. Reading was harder. But knowing the words and filling in blanks of what I couldn't read worked. :) Just one of the things we do subconsciously.
I can see people saying that you basically just steal his content but I really like your opinions and judgement on things in these videos keep it up Yuya
I'm a whiteboy russian and even I shouted what the moment he lifted the pan and brought it to the sink. for the Jamie Oliver video. Unacceptable.
Even British people are disappointed in Jamie Oliver we don’t like him trying to make everything healthy
As a Canadian I can say there are two types of packet rice. There’s a prepackaged rice that is dry but comes with seasonings that you cook in a pot, and there’s a prepackaged rice that’s pre-cooked that you cook in the microwave over a couple minutes
I really enjoy the way you do these videos. I was afraid the whole reacting to a reaction thing would be a bit redundant, but you don't overdo any commenting and when you do comment its always a teachable moment on how it relates to your culture. Definitely subbing!
Btw id say about 25% of Americans even know what umami is 😔
I'm a pizza cook and I think I found a baka jita customer: they ordered a teriyaki pizza (teriyaki sauce, chicken, pineapple, black olive, onion and mozzarella cheese) with 3 packets of mayonnaise and THEY USED ALL OF THE MAYO. My brain can't even guess what that would taste like.
2:35 My family rarely ever use the big chopping knife too! The type that you mentioned has always been what we use for everyday cooking. The only time we use the chopping knife is when we want to cut out large fruits with hard skin like durian and jackfruit.
9:51 I have both a pan and wok for cooking. For fried rice, I prefer using wok simply because I am less likely to accidentally spill the rice and other ingredients if I were to use a pan. 😁
In Brasil usually rice is seasoned with garlic, onion and salt, then cooked
Im Australian and we use the word umami, especially in reference to Vegemite (yeast extract spread), it's an umami explosion.
Vegemite is extremely umami!!! Also very salty
Never tried vegemite but when I was young, I have marmite with plain porridge.
@@manalittlesis marmite with porridge!? I can’t imagine it, but I respect your love of marmite. Deliciously similar to Vegemite
@@jayltee I can understand if it's rice porridge. Not oat porridge tho, but since he said Marmite I'm guessing it's oat.
@@akirausagi8275 yeah I think so. That’s an interesting combo!
Umami is actually being used in western countries! I have seen it written out in nutritional/biological textbooks when talking about tastes. It's added to the list of the other common flavors. However, in normal conversation, I rarely hear it used and most people prefer to say the sort of English equivalent of umami, which is "savory".
First of all, love your videos Yuya! I love how you teach us these very natively Japanese expressions and perspectives!
Now, I think the main difference with the wok is because of its deep shape, when it is heated, you have heat cooking the food from all around the , instead of just from the bottom like a saucepan. So maybe that way the food is cooked more evenly and thoroughly perhaps? Just my guess haha
I love these types of reaction videos. Learning while I watch reactions. Subscribed right away. Thank you for your wonderful content.
in America, Stupid Tongue is called "a bland pallet"
? What
@Elijah Feuerstein same difference
Let's compromise with 'stupid palate'. It insinuates you can taste flavour but have trouble distinguishing between certain ingredients, plus it's humorous.
Cast iron is great for cooking food, plus, the wok's curved shape makes the tossing much easier. Not just that, but also stirring, since it contains the food in a better way.
In a pan it's easier to stir than to toss, and it may not contain the food properly if you have to stir it and fluff it lot.
i love how you put timestamps to show what you are talking about, would love a better soundquality concerning the videos you are reacting too. Also i love how you explain everything and try to teach us about customs in Japan or ask about customs in other countries. Please keep it up.
The microwave rice in the packet has been parbroiled so it's been slightly cooked before packaging, but not enough so that it'll spoil or fall apart. It was very popular in the US when rice cookers were rare and cooking rice meant watching a saucepan simmer for around 20 minutes (particularly in the northern US where rice wasn't a staple food like it was in the southern US). These days, most people just use rice cookers for plain rice and will buy the packets if they want something resembling a risotto in five minutes.
The rice cooker uncle roger has is Zojirushi, made in Japan.
i always watch your review about uncle roger. its good how you react or teach the viewers about something specially in japanese terminologies. good job for not insulting other vlogger and just saying things by your own opinion and experience. keep it up master yuya. watching from riyadh. by the way yes we in the Philippines using ajinomoto brand for a decade but now a days not all using it anymore.
Regarding Ajinomoto, when I was a child, my father told me that it was created by an aspiring Japanese Food Producer named Aji San.
One day, while working in his factory, Aji San had gotten in a terrible accident where his foot was caught in the salt pulverizing machine. Luckily for Aji though, he was able to save most of his foot, but unfortunately he lost one of his toes due to it being ground off and processed in the Machine.
Since then, his friends would tease him for being so clumsy and gave him the moniker, “Aji No More Toe”. They even played a prank on Aji San by registering Trademarks for his Products under his name as “Ajinomoto”.
The ONLY thing is.... I suspect that my dad’s explanation MIGHT not be totally accurate....🤷♂️
😂🤣😂🤣
Just discovered your channel👍 At 4:37 when you show the kitchen I burst into a laugh because is almost identical to mine. I thought we might live in the same building:))))) Great reaction channel!
I came here after watching your Uncle Roger reacts to Jamie Oliver and Gordon Ramsay egg fried rice reactions! 😂 am now a fan!
Dunno how this guy ended up in my TH-cam feed, but consider me subscribed. The Japanese perspective you bring to these videos is just as entertaining as Uncle Roger bringing his perspective to them.
(Philippines) We dont put anything when cooking rice. Just the uncooked rice (bigas) and water (tubig)..
Thats how it is where I grew up atleast.
During special occasions, we put pandan leaves into the pot before we cook rice. It gives a little aroma and flavor.
6:43 I believe those style of rice cooker are Japanese. Other rice cookers I’ve seen in stores are those you see in shouwa houses. Also the brand name is probably zojirushi, judging by the logo
3:13 i love that when he pauses the vid uncle Roger's face is mostly messed up and/or someone else's face is weird
Discovered you for the uncle roger reactions, but my diet is mostly Slavic, and Japanese, with just a little bit of Korean (what few not spicy dishes they have) thanks for making awesome content to both educate and entertain!
Rice is about the most versatile grain there is.
This packet rice is different. It is instant rice that will cook in a few minutes. It has seasoning with it. Instant rice is rice that has been cook and the dehydrated.
In south east Asia we have something like the “nata” style knives of all sorts of thickness
My personal one is thinner
It’s cheap but when sharpen properly gets the job done
love this channel, i love how you explain japanese culture to us, i always learn something new every episode :)
p.s. I'm Croatian and we ALWAYS put salt when we cook rice (sometimes oil), i'm sorry 🤣
You're really interesting to watch keep it up my dude, I'm excited to see what else you have planned👍, also don't be afraid to show or share your personal thoughts my dude
I like seasoned fried rice so I will mix oyster sauce, fish sauce, soy sauce, ginger, and garlic in a small dish and then use that in my fried rice when cooking it.
I mix it separately then add it mixed so I can A: taste it before hand to make sure it is how I like it, and B: to make sure I do not make the rice to wet.
Last time i was this early was never.
Same
Thank you for being awake Goken!
you too, my friend!
thankyou. I have just found your channel. Im going to be bingewatching all your videos, im very excited to try make the miso soup you uploaded a few days ago.
Officially an early bird and officially a fan HAHAHA
This is probably one of best reaction videos I have seen so far! Both informative and entertaining! Keep up the good job Yuya!
6:10 sir in my country (india)we mostly put salt for taste I guess
That MSG picture is thailand MSG
(i am from thailand)
did you mean that brand called "Sasa"?
Just found your channel and I'm enjoying your content. That type of handwriting is called penmanship. Keep up the amazing work.
Wok is round, easier to spread the heat evenly. I reckon
I found your and Onkel Rogers channel couple of days ago and I love it. My wife and me love Udon noodles. Can you make a video with some fried Udon noodle dish? Without fish will be great.
Greatings from Germany
In Australia, all stove I've used and own is always on the right
You are right about woks for home use. Although if you have a gas stove at home and can get it hot, then a wok is still better. You can also buy portable gas stoves. Your wok should be a round bottom wok. A wok is also very multi purpose.
sesame oil has a low heat resistance in germany we say " smoke point/ at 177 °C " so using it for a *ucking hot pan is kinda ... meh.
if you mix it with other oil like you said it will be better. --> thats what my chinese mom taught me.
I found your channel while sick with COVID and I really enjoy your content.
SEA History 101 : about 700 years ago, we tattoo a perpetration on a criminal's body especially in a face.
I actually bought one of the kokeshis. I'm not a big fan of shipping around the world, but I wanted to support this channel. Looking forward to the okonomiyaki video!
Ahhh... Rice cooker is single purpose, but rice is multi-purpose!!
Also, in SG we also have a heavy emphasis on wokhei; it's sort of a 'char' scent that's pleasant rather than too heavy to the point it smells like smoke and burnt ingredients! It really adds to the flavour.
7:02 Toasters are amazing for chicken patties as well
5:21 English is my only language and I find this style difficult to read most of the time as well, so don’t feel too bad about it haha
Edit: Love the video by the way! :)
When I was in school decades ago, we actually had to practice this kind of writing style, haha. So I'm the opposite. But I can see how it can be hard to read if you are not versed in it.
This guy is very Aussie indeed lol! I am also Australian.
He has quite a few popular videos where he tries to encourage people not to use pre-made or instant style food and show them how to make simple dishes instead. Very unique style and very entertaining.
I have also enjoyed watching a few of your videos and have subscribed! Keep up the good work!
I love Japanese food and culture. I have been to Japan twice and would love to come visit again!
In North America, the word "umami" isn't that well known outside of professional chefs.
Omg I love this reaction videos. I first started watching uncle roger videos then I came across Juicy Reacts and Yuya Wanobee and I must say I totally love this, thank you for making my day happy!
I’m Australian and everything that guy said sounded pretty Australian with the swearing and all that and the cursive I can’t read it all that well either so don’t worry about it mate
Australia is maybe one of those places a lot of people think they know but dont. I never knew how excessive Australian humor was until i watched some Australian tv series. lol People think Americans have crazy humor? Nothing on the Australians
@@VolkXue yeah our humour is basically ‘if you don’t like it get fucked’ and very over the top lol
I just came across you channel,I am really enjoying learning about Japanese culture,im from Scotland.i like to visit Japan one day.
A frying pan doesn't give the same cooking flexibility as a wok. You can't pull the food out of the heat to the low heat edge, in a pan. Also, the shape of the wok pulls all the liquids, like the cooking oil and the meat juices toward the center but a flat pan doesn't do this. In fact, if your stove top isn't properly leveled then the liquid might be drawn off to one side. A wok is just the smarter choice for stir frying... not for making omelets though...
I was looking forward to this video and it did not disappoint! Great vid as always
Don't mind Uncle Roger's wok obsession; He's just overplaying it. XD Looking forward to the omelette, eggroll and okonomiyaki.
Another way to describe packet rice is parboiled. It's made to be basically foolproof. Love your channel BTW. My best friend growing up was Japanese and getting to learn more about the culture and cuisine was a joy and it's cool to learn from you. Thank you!
In my student day, i cook many dish using only using ricecooker.
And that is why I’m watching your channel keep up with reviews
Packed rice in Japan is 100x better than British, American or Australian rice - you cannot even compare it (in my opinion)
Edit: in my household we use salt and butter usually but always a bit of salt
5 years ago we bought a rice cooker. It is now the single most used appliance we have, even more used than the microwave and the stove. Sometimes we just put a little attachment bowl with holes in them on top, cook the rice as usual and steam vegetables at the same time, and that's dinner done.
We also ended up with so much extra rice, because we are only 2 people in this house, so we bought a wok too for fried rice for lunch the day after.
Very simple meals, and they are quick too, for days when we both work and don't want to spend all that money on take-out food.
The type of English style writing you’re referring to is called “cursive”
It's not really exclusive to English...
@@19Koty96 That's right. Russian's have a cursive form as well.
I subscribed after watching an alarming amount of your content but I love your videos! Keep going!
Imagine someone doing a day in the life of a yakuza member😱🤯🤔
Dame da ne, dame yo
@@viper2785 Baka Mitai?