📖PRINT RECIPE: onl.la/LqWB41S 🍙FAQ about the ingredients 👉 www.chefslabo.com/general-7 📸 Instagram👉onl.bz/jgP3jF8 FAQ examples: -What is kombu? -Which brand of soy sauce should I buy? -Is there any substitute of sake, mirin, kombu? (Each pages include pictures)
Thank you for watching!! (日本語は下にあります！) This was an another requested dish!!! So I'll keep working on your requests!!! Now I got 45000 subscribers!!! It's very different feeling of cooking in a restaurant. And I love it!!! So I'll keep working hard, and trying serve you good contents!!!! See you in the next one!! 👍 ご視聴ありがとうございました！！ 今回もリスエストされたお料理をお届けしました！ そしてチャンネル登録者さんが45000人を越えました！ こうして世界中の人に自分の料理を通じて幸せをお届けできるというのは、レストランで目の前のお客様に料理をするのとは全く違った感覚です。 どちらも私は好きですが、 いずれはこのチャンネルを通じて、 色んなチャレンジができればなと思っています！ 是非これからも応援してくださると嬉しいです！ それではまた次回の動画で！！
I just want to say that I've watched dozens of cooking channels over the years but you're my favorite! A combination of my favorite cuisine (Japanese), can translate to English (in a funny way too!), useful techniques and knowledge about why you do a certain step in the recipe, and a fellow Gunpla builder too! I hope your channel continues to grow :) Cheers!
Thank you for adding the commentary/tips to the video - I've done Yakisoba before, but a couple of the techniques you show here are new to me. Super helpful!
I LOVE, love, love this channel. I have wanted for so long to start learning Japanese cooking - and now I feel like I'm in Japanese cooking school! :-) I'm learning about new ingredients and techniques and the reason for why things are done in a certain way. I've made a number of your recipes. Every one has been a success. Thank you chef :-)
Chef, I appreciate the authentic cooking and explanation of techniques. My wife is Japanese and your videos help me make dinners the entire family loves. Can't wait to try this one. Hope it's better than hers!😃🤞👊 Amazing what you do with just a single burner set up. Inspired!!!
You are filled with cooking knowledge and you're so generously giving all of it away for us. I sincerely hope you blow up in popularity because you deserve it! 教えてくれて本当にありがとうございました
I really like your videos, long enough to explain everything, but with clean edits I’m never bored watching them. And since you’re always using Kombu I have to buy and try it. Greetings from Poland
Thank you so much for this, Chef! I've cooked this dish twice already and it always feels heartening to know that I nailed the dish. Please make cold soba as your next video! :))
My favorite stir fried noodle. I never tried this method of setting aside the vegetables and deglazing the fond of the meat. Another great technique I learned from your channel.
Hello Taku! I made this yakisoba tonight and it was fantastic! I had some spare enoki mushrooms, so I fried them separately in a pan to get them a bit crispy, and added a pinch of konbu salt, before adding them to the veggies. I topped it with aonori and katsuobushi, with some kewpie mayo and bennishoga. It reminded me of when I lived in Hyogo. Thanks so much mate. Loved it.
Great channel! Thank you for all the great videos. I learn a lot from you videos. I really appreciate the effort you put in making these videos. Greetings from Thailand. Hope to visit Japan again after the pandemic.
looks like the perfect meal for tomorrow since the only ingredients I have in the fridge right now are carrots and cabbage :) will have to be vegetarian version though, but that is good to do once in a while I guess haha
Just started watching your vids, so cool! Try to make something with some Lo-Fi / calm music, like your set up feels a bit more chill. Still, I do enjoy the funky mood!
I loved seeing the technique for the noodles crispy bottom. So glad you finally got to this recipe. I have seen a few people request it so was patiently waiting. Can’t wait to give this one a try. Thanks again chef Taku and congratulations on 50k subs ❤️🤩
I just made the creamy stew and it was wonderful. My girlfriend raved about it and asked me why I didn't make this before. Ha! Ha! Just watched this recipe and will definitely try it. I'm really impressed how you are sharing so much professional knowledge. When I watch a Japanese cooking show on T.V., at some point the chef on T.V. will say, you cannot tape and show this next part, it's a secret. Ugh! What do you think about that? Keep up the great work!
yummy, like this dish very much... manage to cook one day. Keep it on going... cushy dishes for those who are busied to prepare it. Definitely, your subscribers will achieve to 100K very soon. Cheers
Just found your channel and subscribed immediately :) I like how you shared every details and tips in cooking. Even very details info in your description box. Waiting for Nikujaga recipe, Chef :D I tried Nikujaga once when visited Japan and Oishī... :D
Awesome 👏. I didn’t know about the Kombu salt being a natural msg. It is the seaweed that has it, not the salt? I love msg ... might explain my little bit of an addiction to seaweed too 🤣👍. Looking forward to trying this out ... yummy 🤤 and thank you 🙏🌸
No worries Yoyo!! The kombu salt acts like MSG, so it isn't MSG but works as same 😉 Of course you use real MSG if you prefer 👍 Thank you for the comment !!!
Looks great. And the cooking order makes a lot of sense yet seems reverse with a lot of videos i see. They cook meat first to get the fat and flavor and remove. Which also probably has its advantage in high heat cooking like stir-fry. But I'm definitely looking forward to trying this and I enjoyed the logical explanations as to why. Efficient.
Hi Chef, great videos, thanks for the inspiration to cook Japanese! One question - I’m finding it very hard to buy konbu here in Australia. I live in the country so have been looking online, but can’t find konbu dried or powder. If you or anyone has any suggestions for buying online, please help.
Hi Jason!! I just updated the description, and there is an Amazon link available for you now!!! Good news is, It's Amazon Australia!!!! So please check the description😉
Totally love your channel and cooking! Greetings from Bulgaria! One question on the yakisoba sauce - so far all yakisoba sauce recipes I've seen on the net, with claims to be authentic include ketchup, Worcestershire sauce, soy sauce, oyster sauce and sugar... The presence of ketchup explained with the fact that yakisoba is a fairly modern dish... Is that true? I can see the use of Worcestershire sauce adding umami because of the fermented anchovies in it, a replacement of kelp? It is authentic though. Do people in Japan cook with ketchup and Worcestershire sauce?.. Would love to hear your opinion? Thanks and please keep up the great work!!! :)
Hi Angel!! People in Japan mostly used "Yakisoba sauce" which is already sold pre-made. This recipe is mainly made for those who cannot buy it. About the Worcestershire and ketchup, It is basically depends on your liking. But I personally don't like adding too many western sauces to Asian sauces. *(Depends on the dish. This is just a basic way of my thinking) It makes the sauce taste like bit confusing. But again. Cooking foods are all about matching to your liking. So make small amount of both!! And see which one you liked 👍😉 Hope this answer will help!
@@CHEFSLABO thanks a lot for the response! I did try both and we liked yours better (my 10 year old son is big noodle fan!) is You are right, the ketchup and Worcester shire sauce do 'sound' confusing in the mouth 🙂🙂🙂
Yo can I request for u to roast pork belly served with rice and bakchoy with some sort of chinese flavor soy sauce, its my fave 😋 I buy from local Asian takeaways
Hi kangarool!! You are right!! You can add a bit of worcestershire sauce to add tanginess to it. But make a less with soy sauce and oyster sauce if you go with that. Otherwise it might be too salty. Otherwise I think it's totally worth to try! 😉
@@kangarool They typically use the one already in the packet (instant powder sauce) 😅 You can see it in the video When the noodle was shown !! There is a small silver packet inside of the bag of the noodle 👍
Welcome back previous sky! Unfortunately, mushroom powder won't work probably. But Have a look in the description👍 I just made an amazon link (Amazon Australia) for those who cannot find kombu in their country. I'm not sure how much it will be in your currency, but I hope it is worth for you to think about it 😉
![Fried Rice Recipe [Traditional Japanese Style] / 炒飯](/img/n.gif)
📖PRINT RECIPE: onl.la/LqWB41S
🍙FAQ about the ingredients 👉 www.chefslabo.com/general-7
📸 Instagram👉onl.bz/jgP3jF8
FAQ examples:
-What is kombu?
-Which brand of soy sauce should I buy?
-Is there any substitute of sake, mirin, kombu?
(Each pages include pictures)
Thank you for watching!!
(日本語は下にあります！)
This was an another requested dish!!!
So I'll keep working on your requests!!!
Now I got 45000 subscribers!!!
It's very different feeling of cooking in a restaurant.
And I love it!!!
So I'll keep working hard, and trying serve you good contents!!!!
See you in the next one!! 👍
ご視聴ありがとうございました！！
今回もリスエストされたお料理をお届けしました！
そしてチャンネル登録者さんが45000人を越えました！
こうして世界中の人に自分の料理を通じて幸せをお届けできるというのは、レストランで目の前のお客様に料理をするのとは全く違った感覚です。
どちらも私は好きですが、
いずれはこのチャンネルを通じて、
色んなチャレンジができればなと思っています！
是非これからも応援してくださると嬉しいです！
それではまた次回の動画で！！
Can you make some desserts?
チャンネル始めた時から見てました！😊😊
４５０００人おめでとうございます🥳🥳
@@지으니-f7d ありがとうございます！！
初期の頃からの視聴者さんからコメントが来るなんて感激です！！😊
これからも一生懸命頑張ります！！
コメント本当にありがとうございました！！👍👍
I just want to say that I've watched dozens of cooking channels over the years but you're my favorite! A combination of my favorite cuisine (Japanese), can translate to English (in a funny way too!), useful techniques and knowledge about why you do a certain step in the recipe, and a fellow Gunpla builder too! I hope your channel continues to grow :) Cheers!
Thank you for adding the commentary/tips to the video - I've done Yakisoba before, but a couple of the techniques you show here are new to me. Super helpful!
I LOVE, love, love this channel. I have wanted for so long to start learning Japanese cooking - and now I feel like I'm in Japanese cooking school! :-) I'm learning about new ingredients and techniques and the reason for why things are done in a certain way. I've made a number of your recipes. Every one has been a success. Thank you chef :-)
Thanks Zita!!
I'm really glad that you liked my recipes 😉
Hope they will stay with you for long !!!
Thank you for the warm comment 👍
Chef, I appreciate the authentic cooking and explanation of techniques. My wife is Japanese and your videos help me make dinners the entire family loves. Can't wait to try this one. Hope it's better than hers!😃🤞👊 Amazing what you do with just a single burner set up. Inspired!!!
Finally, an absolutely doable Japanese recipe. I love the way you explain every step.
You are filled with cooking knowledge and you're so generously giving all of it away for us. I sincerely hope you blow up in popularity because you deserve it! 教えてくれて本当にありがとうございました
I really like your videos, long enough to explain everything, but with clean edits I’m never bored watching them. And since you’re always using Kombu I have to buy and try it. Greetings from Poland
*Yakisoba is love.. Yakisoba is life*
This channel is amazing! All the recipes are so simple and don't require too many hard to find Japanese ingredients. Thank you so much.
No worries Draaxus!!
Thanks for the comment👍😊
I’ve never danced to a cooking video before
Haha!
Yeah I quite like this tune too Davie 😉
😂👍🏻🥰
My daughter and I totally were :)
Thank you so much for this, Chef! I've cooked this dish twice already and it always feels heartening to know that I nailed the dish. Please make cold soba as your next video! :))
No worries Niño!!
Thank you for trying my recipe!!
I put your request on the queue my friend 👍😉
My favorite stir fried noodle. I never tried this method of setting aside the vegetables and deglazing the fond of the meat. Another great technique I learned from your channel.
Delicious Yakisoba, very good video editing, fun.
Just finished a bowl full of yakisoba courtesy of your recipe … OMG … the flavour was to die for 😋🙏🙏 thank you
No worries Yoyo!!
I'm glad that you liked it, and nice to see your comment again😎👍
Hello Taku! I made this yakisoba tonight and it was fantastic! I had some spare enoki mushrooms, so I fried them separately in a pan to get them a bit crispy, and added a pinch of konbu salt, before adding them to the veggies. I topped it with aonori and katsuobushi, with some kewpie mayo and bennishoga. It reminded me of when I lived in Hyogo. Thanks so much mate. Loved it.
Welcome back Jarrod!!
And thank you for trying out!!!
I'm really glad that you liked it my friend 👍
Looks nice and your cream stew is really great!
Thank you for the comment saininniaful!!
I'm glad you liked the cream stew !!!
My daughter loved that too 😉
I was mistaken about how to cook garlic, thanks chef!
Yes! Keep them coming. Thank you. My favorite cooking channel.
I feel hungry now. Can I have some? I will definitely cook this recipe. Thanks my friend.
Thank you so much.
This will be the first of your recipes we cook.
Music + Gunpla + Food = Perfection
That looks so good I’m gonna try to make it for my girl and family
Thank you!
Thanks chef a lot. I love watching your video a lot. It is one of a way for me to not forget Japanese since I don’t have chance to use it in the US.
No worries mylan!!
I'm glad that you like my content!!😉
Another super delicious recipe from the master Chef! Thank you for sharing again!
No worries Kenneth!!!
Hope you will try it !!
It's quite yummy as usual😉
I have made this dish a few times, and it is so good. Thank you for sharing.
Yakisoba is one of my top favourite dish, thank you for the recipe !
Great channel! Thank you for all the great videos. I learn a lot from you videos. I really appreciate the effort you put in making these videos. Greetings from Thailand. Hope to visit Japan again after the pandemic.
looks like the perfect meal for tomorrow since the only ingredients I have in the fridge right now are carrots and cabbage :) will have to be vegetarian version though, but that is good to do once in a while I guess haha
No worries Erik!!
Thank you for your interests and comment 😉
Just started watching your vids, so cool! Try to make something with some Lo-Fi / calm music, like your set up feels a bit more chill. Still, I do enjoy the funky mood!
This is a really great video. I love the detail and especially the frying noises 😋🍳
This channel is growing fast 👍👍👍
Yay I'm early!
The yakisoba looks so good! 😆
Anything with pasta/noodles, I'm in! 😂
Welcome back Sheena!!!
Yeah this one is relatively easy one in this channel 👍
Hope you will try soon!!
I love your recipes! I'll try your japanese fried rice tomorrow 😋
Always here friend 🖐️😊 checking out your new recipe 👍 thanks for sharing this! Full support
THANK YOU CHEF YOU ARE THE BEST😊🤗
Wow thank you for show the recipe! I wanted to see how to make Yakisoba, I will try to cook it next week ! :))
No worries Charlie!!
Thank you for the comment!!😉
Music is very relaxing 🤣🤣
Awesome video, chef! Thanks a lot 🙌
Hi Chef Labo, love your cooking channel and keep the good stuffs come in. :)
I must try this! I appreciate all the details and effort you put in your videos
I loved seeing the technique for the noodles crispy bottom. So glad you finally got to this recipe. I have seen a few people request it so was patiently waiting. Can’t wait to give this one a try. Thanks again chef Taku and congratulations on 50k subs ❤️🤩
Thank you Despina!!!
I'm so surprising it grows very fast!! 😊
Thank you for the kind words👍👍
I just made the creamy stew and it was wonderful. My girlfriend raved about it and asked me why I didn't make this before. Ha! Ha!
Just watched this recipe and will definitely try it. I'm really impressed how you are sharing so much professional knowledge.
When I watch a Japanese cooking show on T.V., at some point the chef on T.V. will say, you cannot tape and show this next part, it's a secret. Ugh!
What do you think about that?
Keep up the great work!
Thank you for trying K.T. Chu!!!
I'm so glad that I could make you happy with my recipe 😉
Please try others , and let me know !!
They all delicious 👍
Just found yr channel, amazing work, keep it up 👍 subscribed
It's interesting! I like the crispy bottom of soba noodle😋👍
Hi again KV!!!
That's the best part of this dish!!
Hope you will try with GF noodles😉
I really love how you make every recipe up to a new level Chef♥️
Welcome back Lulu!!!
And thank you for the comment!!!!
I like your cat icon too😉
@@CHEFSLABO ahehehe awww thank you Chef!!!!!
Look delicious!!!!
Btw, it’s summer now, a video of poke bowl would be great!
yummy, like this dish very much... manage to cook one day.
Keep it on going... cushy dishes for those who are busied to prepare it.
Definitely, your subscribers will achieve to 100K very soon.
Cheers
Yes!!! Chef Labo thank you again.
Welcome back Maple Chan!!
Thanks for the comment!!👍
So this is what mugi always wanted to eat look delicious
Thanks for the comment ナル!!
Hope you will try it soon 😉
Awesome recipe man video is hype! ✌️ ❤️
Looks Amazing and delicious as always. ❤️❤️❤️
Thank you Lablab0427!!!
Glad to see your comment again!!😉
hi chef, thank you for the quality video as always! can't wait to make this
Thanks len1981!!!
It's pretty good as always!!
Thank you for the comment!😉
Love your channel.
Just found your channel and subscribed immediately :) I like how you shared every details and tips in cooking. Even very details info in your description box. Waiting for Nikujaga recipe, Chef :D I tried Nikujaga once when visited Japan and Oishī... :D
Looks good gonna try it chef labo
Thanks as usual lenric!!!
It's quick and easy when you actually do it 👍
So hope you'll like it!!
Wow thanks so much for that! Just what I was hoping to see! 😁👊🏻
No worries Lucas!!
This dish was requested from many viewers!!
I'm glad you liked it😉
another quality video chef. ❤️
Thanks Armando!!!
Yeah I'll keep learning,
and serving you quality contents 👍
Nice cooking 🥘
Nice! Thank you!
Love your videos!
Thanks Jani😉
Come to me anytime my friend!!👍
I was about to make a request for you to make this video!!!! I will watch it now
No worries AK Gammer !!
I'm glad that I could be right on time for ya!!😉
Really love the gundam, guncannon and guntank that are beside you as you cook 😆
Thank you Bryan!!
Great cooking channels often have great assistants 👍
In my case, they are the ones for me😉
@@CHEFSLABO, hahahahaha! I love your adorable assistants and your cooking 😆👍🏻 keep up the good work bro!! 🤜🏻🤛🏻
Great video
You’re so talented 💕
Thanks May S!!
I'll keep learning,
so I can keep your attention darling!!😉
Awesome 👏. I didn’t know about the Kombu salt being a natural msg. It is the seaweed that has it, not the salt? I love msg ... might explain my little bit of an addiction to seaweed too 🤣👍. Looking forward to trying this out ... yummy 🤤 and thank you 🙏🌸
No worries Yoyo!!
The kombu salt acts like MSG, so it isn't MSG but works as same 😉
Of course you use real MSG if you prefer 👍
Thank you for the comment !!!
Ahhh so it is a mimicker ☺️. Given all the wonderful trace elements in seaweed I think I will stick that rather then straight out msg. Thank you 🙏 🌼
Para hacer la sal con kombu,hay que lavar antes el alga kombu?...aparte,la preparación de yakisoba es muy apetecible!
Hi Pepa!!
no lo lavo
Porque la sal se vuelve acuosa.😉👍
Hello from Louisiana, U.S🇺🇸👋🏻
Tfs 🥢🥘
I love it, so delicious 😍
Great
Fantastic way of cooking yakisoba! Is that a De buyer pan, Chef Labo?
Hi yoyoma!!
The brand of that pan is called "Pro cooker" Have a look on Google👍
@@CHEFSLABO Looks good but unfortunately, it’s not available in my country. Thanks anyway. Cheers!
Nice recipe, will try it ! On a different note, where do you find this music, It's so chill :)
Hi foxer 124!!
It's from TH-cam's official audio library.
Please check the description of you want the details 👍😉
The Best
Looks great. And the cooking order makes a lot of sense yet seems reverse with a lot of videos i see. They cook meat first to get the fat and flavor and remove. Which also probably has its advantage in high heat cooking like stir-fry. But I'm definitely looking forward to trying this and I enjoyed the logical explanations as to why. Efficient.
Favourite😍
Good on you domo!!!
I like your name my friend!!😉
Yummy
Hi Chef, great videos, thanks for the inspiration to cook Japanese! One question - I’m finding it very hard to buy konbu here in Australia. I live in the country so have been looking online, but can’t find konbu dried or powder. If you or anyone has any suggestions for buying online, please help.
Hi Jason!!
I just updated the description,
and there is an Amazon link available for you now!!!
Good news is,
It's Amazon Australia!!!!
So please check the description😉
Miso soup please!!
Hello Chef! Thank you for the video!
Can you tell us what frying pan (フライパン) you are using? I want to buy the same! Domo arigatougozaimasu!
Hi hiroman!!
I attached a link below for you!!
bit.ly/3v5jCFG
@@CHEFSLABO Thank you very much!
Totally love your channel and cooking! Greetings from Bulgaria!
One question on the yakisoba sauce - so far all yakisoba sauce recipes I've seen on the net, with claims to be authentic include ketchup, Worcestershire sauce, soy sauce, oyster sauce and sugar... The presence of ketchup explained with the fact that yakisoba is a fairly modern dish... Is that true? I can see the use of Worcestershire sauce adding umami because of the fermented anchovies in it, a replacement of kelp? It is authentic though. Do people in Japan cook with ketchup and Worcestershire sauce?..
Would love to hear your opinion?
Thanks and please keep up the great work!!! :)
Hi Angel!!
People in Japan mostly used "Yakisoba sauce" which is already sold pre-made.
This recipe is mainly made for those who cannot buy it.
About the Worcestershire and ketchup,
It is basically depends on your liking.
But I personally don't like adding too many western sauces to Asian sauces.
*(Depends on the dish. This is just a basic way of my thinking)
It makes the sauce taste like bit confusing.
But again.
Cooking foods are all about matching to your liking.
So make small amount of both!!
And see which one you liked 👍😉
Hope this answer will help!
@@CHEFSLABO thanks a lot for the response! I did try both and we liked yours better (my 10 year old son is big noodle fan!) is You are right, the ketchup and Worcester shire sauce do 'sound' confusing in the mouth 🙂🙂🙂
@@angelgyaurov1606 No worries!!
I'm glad that I could help you!!😉
Can other types of dried seaweed be used to make the seaweed salt?
Hi Vicki!!
Unfortunately, no.
But you can replace with MSG if it's ok with you!!😉
Yo can I request for u to roast pork belly served with rice and bakchoy with some sort of chinese flavor soy sauce, its my fave 😋 I buy from local Asian takeaways
The classic gundam figure’ awesome
Yakisoba with Gundam on the side. Yum
Yeah that's my style baby👍
Thanks for the comment juliens 😉
Is it possible to replace kombu with smth else ? I can't find some where i live (and it's expensive to buy it on the Internet)
Hi Richard!
Please see the description
There is a FAQ section for it 😉
looks great, cant wait to make this and chuck it in a hot dog bun!
Welcome back pukeyy!!
Oh that's a great idea!!!
Definitely worth for trying!!😉
Isn’t Worcestershire sauce typically used for a slightly tangy component in the sauce? Or is that only in western adaptation?
Hi kangarool!!
You are right!!
You can add a bit of worcestershire sauce
to add tanginess to it.
But make a less with soy sauce and oyster sauce
if you go with that.
Otherwise it might be too salty.
Otherwise I think it's totally worth to try! 😉
@@CHEFSLABO Thank you for your response. Do everyday Japanese restaurants typically use Worcestershire sauce in their recipes?
@@kangarool
They typically use the one already in the packet (instant powder sauce) 😅
You can see it in the video
When the noodle was shown !!
There is a small silver packet inside of the bag of the noodle 👍
Круто!
Wonderful thank you 😊😊😊😊😊😊 jocina kujna
What kind of salt do you use for kombu salt?
Hi RX50100!!!
Use any kind of salt but good quality ones👍
Thanks for the comment 😊
@@CHEFSLABO thanks for the info!
Whats brand is that pan? I have seen these quite often in cooking videos, but nobody mentioned the brand.
Hi Patrick!!
I attached the link below for you😉
bit.ly/3v5jCFG
@@CHEFSLABO thank you very much, thats a sub from me.
it's hard to find konbu here, can i just use mushroom powder instead?
Welcome back previous sky!
Unfortunately, mushroom powder won't work probably.
But Have a look in the description👍
I just made an amazon link (Amazon Australia)
for those who cannot find kombu in their country.
I'm not sure how much it will be in your currency,
but I hope it is worth for you to think about it 😉
Any alternative for kombu?
Hi Alex!!
Please see the description 👍
There is a FAQ section for it😉
@@CHEFSLABO oof sorry I forgot to check the description. Thank you!!! :)
instead of kombu salt, can I use the same amount of MSG?
Yes Karnnie!!
You can use it too my friend😉
So I don't want to break apart the noodles and mix with the toppings?
I recommend to follow the instruction
but You can do that way too Alan!!😉
No worries 👍
鍋のサイズいくつですか？
前田さん
コメントありがとうございます！！
直径で28cmです！！
是非作ってみて下さいね👍
@@CHEFSLABO
ありがとうございます！買うサイズ迷っていたので助かりました。
Looks good! Also the music is much better now :) no more woman speaking in the background lol
Thanks M_yuna!!!!😉
Japanese Chef who takes issue with MSG, wild.
Wow! I'm so glad to have stumbled across your channel (＾∇＾)ﾉ♪ I love watching your cooking videos! The editing, music and presentation is top quality!