How a Comic Book Created a Japanese Sandwich Craze おにぎらず
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On the season finale of the sandwich series I’m headed out on a journey to explore a sandwich that has recently been gaining popularity in Japan decades after …
why this guy say Kombucha like Comb-boocha, really thrown me off
I've always found that just a bit of moisture makes nori more pliable.
the manga was better
Typically, to allow the wrap to be more malleable, you lightly brush it with oil or you introduce it to steam, though the latter often causes it to wilt.
5:03 he is not native Japanese speaker, considering how his pronunciation of t d is off.
really bummed that cross section was out of focus
U need to do one for bodybuilders diet !
What do you like more, being a Butcher or prepare food? The only right Japanese answer ……. "I like work" . The subtlety is in the right dosage of the rice. You used a bit to much rice, Japanese flavors more delicate and easily get lost in a dish.
3:39 ".. but his place, if you see here … I live down in this borough called Brooklyn, down in South Brooklyn over here and I've got to get waaay up to Jackson Heights, this is in Queens…"
Dude, that's like .. 8 miles! 🙂 That's WALKING distance! 🙂
GT Dave
hahaha….that looked like a cricket ball cut in half!
So much rot I'd never think of eating this nor much of what you prepare. But that is just me
I would have never thought to put a full on sandwich in a Nori wrapper instead of bread. Not exactly Low-carb with the rice, but it's Gluten-Free.
MMMM this makes me want to eat a spam musubi.
3:44 ✌️Hello from Woodhaven! 🗽
I love how he makes much ado about what a pain in the ass it is to get to Jackson Heights from Redhook. Bitch please, it's like 10 miles. Even assuming you don't have a car, it's less than an hour.
8:50 "Natural effervescence. You want the little bubbles, this is huge. When you pour it out you want those naturally occurring bubbles. That's effervescence, compared to bigger bubbles which is forced carbonation, which would not taste as good."
Two items of bullshit and misinformation to point out here:
1) Carbon dioxide does not care how it gets dissolved into a solution. This is simple chemistry. The size of the bubbles has nothing to do with whether or not the CO2 was chemically produced by a yeast or bacterial action or was physically produced via forced carbonation..
2) The flavor also has absolutely nothing to do with how the carbon dioxide was dissolved into the solution. CO2 dissolved into a mostly water solution such as beer or soda or kombucha creates carbonic acid (H2CO3), and this acid is a flavor that we humans enjoy. This is one of the reasons we like soda, seltzer, fruit juice (not carbonic acid, but citric acid hits those same taste buds), etc. And again: carbonic acid does not have a different flavor based on whether it was introduced via a yeast or bacterial action or via forced carbonation. To think that is is true is just ridiculous.
I am a home beer maker, and I use both 'natural' and forced carbonation when making my beers, depending on the style and whether I am kegging or bottling the beer. I put 'natural' in quotes there because, if you think about it, what we like to call 'natural' carbonation is actually forced carbonation. The residual yeast reacts in a sealed bottle with the sugar added immediately prior to bottling, and this creates carbon dioxide which can not escape the sealed bottle and so it is forced into solution. This is no different than pouring your beer into a kegging system and attaching a hose to a container of CO2 and allowing a few hours for the beer (or kombucha, or soda, or whatever) to absorb enough of the CO2 to bring the beverage to the level of carbonation that you desire.
EDIT: Of all the kinds of kombucha I have tried I enjoyed GT's the best.
I've made this with my boys. Literally can put anything in it… sooo good. We have a different method of making it though. I put my sushi rice in a cookie sheet, lined with foil and cooking spray, while it's cooling down. This way I can make them in to squares and use a spatula. 😉 I lay down the plastic wrap fist and then I offset the nori to make it a diamond. Place the sushi rice squares in the center. Then proceed with the filling and topped again with rice square. Fold in all the corners and use plastic wrap to hold it together.
YOOOO GT DAVE
A friend of mine mistook a year old milk tea in my basement for a kombucha. He died the nxt day
Me walks in : can i have 1 onigirazu to go.
Oda-san : here u are. Sang kyu
Me : imma frame this badboy and hang em in the hall way
I have a place close to where I live where they make "sushi burritos" same concept here just in a burrito form and it's amazing.
watching in 2020 🙂
your falofil was vegan
And no, that's "not chicken right there." Looks like powdery rubbery estrogen.
For 1 Cup (Chicken/Tofu):
Calories: 231/188
Fat: 5g/12
NaCl: 104mg/18
K: 358mg/350
Carb: 0g/4.6
Protein: 43g/20
Chicken wrecks tofu in nutritional value.
Not to mention chicken is a powerhouse for Vit B-6.
Yeah, just one boring pickle in the United States.
Pickles are traced back to India, where cucumbers are native from.
Christopher Columbus brought cucumbers to the western world.
In the US today, we have dill pickles, kosher pickles, sweet pickles, bread & butter pickles, gherkin pickles, half sours… not to mention cherry pepper pickles, pickled eggs, pickled tomatoes, banana peppers, pickled jalapeno, pickled green beans…. yeah so boring!
I am trying to find this sandwich in San Diego, can you help me find a good place? I really want to try this, thank you!
Only one pickle in the US? You must not get out of New York much.
Does anyone here know if this dudes brother quit Youtube or does he have his own channel now?
You’re an amazing cook!!! I love your channel….
"A lot of ladies like it"
So he admit it only soyboy betas would like this sandwich. The cosmopolitan city dweller.
Mike: rice sandwich
Me: THICC SUSHI
Is it just me or does "Papa" look like a Japanese "American dad"?
Eww taking this to go? The nori is going to go all soggy and gummy. I don't get people who buy a premade sushi that sits in a box all day. Sushi is meant to be eaten freshly after it was done. In Japan they sell boxed onigiri, but there is a plastic film in between the rice and the nori so the nori doesn't get soggy.
Excellent insight from Chef Oda to use the stacking mold to help tame the interior order/fit for the onigirazu.
Pointer, so long as you're trying to "home pro" up Japanese food: It's pronounced kombu-cha, not kom-bucha.
Beautiful sandwiches! Gotta figure out how to make them in IA!
"Vegan" . I really want to make this, and will. But that means I'm going to have to spend the rest of the video being irritated. Lol. Why encourage an eating disorder?
This is a gamechanger!
Oda's backstory:
In Japan, butcher. Number one. Steady hand. One day, Yakuza boss need loin to eat. But, mistake! Yakuza boss die! Yakuza very mad. I hide in fishing boat, come to America. No english, no food, no money. NY give me job. Now I have house, American car, and new woman. NY save life. My big secret: I kill yakuza boss on purpose. I butcher. The best!
song starting at 15:05 ?
You are brilliant dude, love your style.
I have been binge watching Korean/Japanese/Vietnamese cooking videos for the past 6months I've watched every type of video you can imagine and I still to this day need more information and am just obsessed !! One too I saw this older woman doing is putting her pickled veggies in glass air tight mason jars and seeing them upside-down in the fridge or in a dark room.. I tried the fridge method and I can't lie I love it I live for anything pickled !