Thank you for being a good role model for me students in Japan! They say they want to be RUclipsrs, but it's hard to convince them that a Japanese RUclipsr can communicate well enough to get RUclips fans. Keep up the great work! -Kuromori Haku
You're welcome and I'm happy about your comment. I'm sure we have that skill and I hope they'll be a good RUclipsr. I'll keep making interesting videos! Thank you so much. -Ryusei
i don't think i'm adventurous enough to make this with the chicken cartilage (it's not something we really eat in britain) but i am trying this for sure
Oh, this looks delicious, and the sauce could also be used to make stir fried chicken. Your knife skills are most excellent; thank you, I've liked and subscribed!
I've just discovered your channel. It's very enjoyable, especially because you give very clear instructions and it's very illustrative of Japanese cuisine culture. Please keep doing what you're doing. Subscribed.
Thank you so much for this recipe! The very first night of my vacation in Osaka this summer, my friend and I had the best ever Tsukune in our life at an izakaya and I wanted to make something that comes close to it! We do not have anything like cartilage or chicken thighs with skin where I'm from in the Netherlands so I'll have to fillet a whole chicken for this, but it seems really worth it!
You're welcome! That was nice, there're a lots of izakaya in Osak. Althogh I live in Tokyo, I'd like to eat it in Osaka. You need to buy a whole chicken!? I hope you'll enjoy Tskune!!
This looks so tasty! Thank you for sharing the recipe. And thank you for explaining the knives that you use! They're very different from the simple knives I use so I appreciated your detailed explanations 😊
Thank you, this is not a texture I enjoy with the cartilage and skin, but both my children do, so I’m happy I found a recipe with a very good explanation on how to achieve that texture. I’ll definitely be making these very soon for my family. I grew shiso for the first time in my deck garden and ended up with a bit of surplus. I followed directions on how to store it in the freezer, so with a bit of luck I’ll have tsukune topped with homegrown shiso soon.
You're welcome! I wish your children will enjoy it! That's nice I've never grown Shiso. Howgrown Shiso and tsukune look so delicious:)!! Thank you for watching and your comment!!
Congratulations, thank you for a very well illustrate a video.I'm looking forward to all the other things you'll be cooking.Do you have a very discipline way quiet?Yet informative even direct.I need more videos like This
You’re welcome and thank you very much!! I hope my videos will be interesting and informative for you. I don’t have a quiet video now, but I’ll start short videos near future and they will be more quiet. Thank you!
Great way to finely chop the green onion AND the chicken skin. I will substitute water chestnuts for the cartilage and refrigerate the chicken before making it into patties. What a nice recipe!
Thank you! Plese try to substitute water chestnuts. In fact, I've never heard water chestnut. If I find it, I'd like to try it too. I hope you'll enjoy it:) Thnak you for watching and your comment!
Minus the Chicken cartilage for me and I would probably cook the skin with the patties as a whole piece and discard it later. I want to make this, thanks for sharing. おいしい です。
Thank you! I’ve never known Yanase, DDF. And it looks nice Japanese restaurant! I’d like to go there. I’m happy you said that! Nankotsu works very well😄
You’re welcome! And I hardly use eel now, if I make a good recipe, I make a video! I try to make a video of Shio Koji in the future. When I do it, I’ll post it as well. Thank you for your request:)
Great video ! It was very interesting to learn about Japanese knives 😊 I find them really beautiful and you make honour to them with your impressive knife skills ! Which part of the chicken does your cartilage come from ? Maybe we can find it when buying a chicken whole?
I started to explain about japanese knives too! Thank you very much. I'm so glad to your compliment, because I practiced japanese knives. My cartilage comes from the tip of the sternum. I hope you'll find it😊
The cartilage he was using looks like the sternum piece. At the bottom of the chest so there's only one per chicken. It's a bigger but softer more flexible cartilage than between bones and makes delicious skewers on its own (especially with a little bit of meat still left on it).
Tori Tsukune looks very delicious! I will try this soon, within the next 2 or 3 weeks. Domo arigato for sharing this delightful recipe! I have a wa-petty, deba, usuba, and a yanagiba. Do you think that buying a mukimono would be a useful addition to my Japanese kitchen knife set?
This is a shop which I bought Usuba knife and gyuto. maruyoshihamono.jp/ Thank you for trusting me. But, I don’t have special reasons. In the future, I’ll look for the best knife for me and if I find it, please let me introduce Japanese knives. Thank you so much!!
You’re welcome. I recommend to use a half of mirin and a half of water instead of sake. You can use only sake, but the taste will be a bit warty. I hope you’ll enjoy it😄
Greetings from Finland Is there a Japanese dish that does NOT add SAKE. 😄 Absolutely wonderful dishes. Japanese food is really appreciated in Finland. フィンランドからのご挨拶 日本酒を加えない日本料理はありますか？本当に素晴らしい料理です。フィンランドでは日本食は本当に高く評価されています。
Thank you for watching and your comment from Finland. I’m so glad Japanese food is loved in Finland🇫🇮. Actually, we add SAKE to a lots of dishes. But, you can use mirin instead of it. Sake and mirin are essential ingredients to make this kind of sauce, like teriyaki sauce. However, in this video I introduced how to make teriyaki without them. If you are interested in, please watch it. ruclips.net/video/b1C9J2HrWzQ/видео.htmlsi=x54jKEiXKd37l4lM In the future, I’d like to visit in your country, Finland. Thank you so much! ありがとう😊
Sorry, I've never seen and used water chestnut. And I just gooled it, I'm sure it has a nice crunchy texture, so it's will be good substitute! Thank you for your comment.
my mom (whose family runs a grill in japan) used to make these, i liked them a lot... ive moved out and gone vegetarian since then, and have always kinda missed tsukune. other japanese meat dishes are often possible to make veggie, but the texture and flavor of tsukune can't really be substituted i think :(
Yes, now we can make a lot of menu with only vegetable. I'm not a vegetarian, but this progress is wonderful. Thank you for your comment. Have a nice week end:)
What makes for a good cooking sake? I have no knowledge of sake, mirin, and soy sauce from a Japanese point of view. A video explaining these ingredients from a Japanese point of view with similar American/Western options would be very helpful.
A good cooking sake has enough alcohol about 12~14%. Some cooking sake is low alcohol. Thank you for advice! I'll make such video😁 It's really helpful for me too.
Did you know? The technique of pouring sauce over your food while it's cooking in the pan is called 'basting'! So, for example, you could say, 'I baste the patties with the sauce.' By the way, I love your videos and wish you all the best for a wonderful and successful life!
You could probably use a leek or some normal sized spring onions for this, peel chicken skin from chicken thighs (or a whole chicken), sub dry sherry for sake and cornflour for potato starch. You may have to get the miso paste delivered, though my aunt used to swear by a paste made of chicken stock cubes when she couldn't get hold of miso in 1970's Australia.
@@lucycooper9149Great advices! This list of replacement is spot on! 👍❤️Cooking is also coping with limitations and making small changes to adapt. Even if where I live we can find almost ever ingredient possible, this is the blessing living in a place where food/cooking is a religion, 😂
You got the right knives and ingredients. However, I cringed to see you slicing, trimming the ingredients in a plastic cutting board instead of a honeki or any soft wood cutting board.
@@kyodokan.japanese.cuisine Of course I watched the whole video, and it was great! It's just that crunching on a piece of the keel bone is about the worst thing in the culinary world for me. I'm going to try this recipe -- except for the keel bones! 😁
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
Thank you for being a good role model for me students in Japan! They say they want to be RUclipsrs, but it's hard to convince them that a Japanese RUclipsr can communicate well enough to get RUclips fans. Keep up the great work!
-Kuromori Haku
You're welcome and I'm happy about your comment. I'm sure we have that skill and I hope they'll be a good RUclipsr. I'll keep making interesting videos! Thank you so much.
-Ryusei
i don't think i'm adventurous enough to make this with the chicken cartilage (it's not something we really eat in britain) but i am trying this for sure
You're welcome! You don't need add the chicken cartilage. I hope you'll enjoy it. Thank you for watching and your comment. Have a nice day😊
Dude! Your knife skills are mad! Stop showing off!I love your channel!
Hahaha😆 Thank you so much. I'm very happy about your comment! Have a nice day
Oh, this looks delicious, and the sauce could also be used to make stir fried chicken. Your knife skills are most excellent; thank you, I've liked and subscribed!
Thank you for watching and subscribing!! Yes, you can use the sauce stir fried chicken too. Thank you for your compliment!!
I love your effort in learning English as well teaching us! Subscribed!
Thank you for your comment and subscribing!
Danke!
You’re welcome. And thank you so much!! Arigato gozaimasu😊
I've just discovered your channel. It's very enjoyable, especially because you give very clear instructions and it's very illustrative of Japanese cuisine culture. Please keep doing what you're doing. Subscribed.
Thank you for discovering and subscribing!! I’m very glad your compliments. Yes, I keep making videos! Have a nice day:)
Yes! I just found the channel today. I'm a subscriber now!!
Great step-by-step instructions!
@ Thank you for finding and subscribing!! I’m so happy😊
Thank you so much for this recipe! The very first night of my vacation in Osaka this summer, my friend and I had the best ever Tsukune in our life at an izakaya and I wanted to make something that comes close to it! We do not have anything like cartilage or chicken thighs with skin where I'm from in the Netherlands so I'll have to fillet a whole chicken for this, but it seems really worth it!
You're welcome! That was nice, there're a lots of izakaya in Osak. Althogh I live in Tokyo, I'd like to eat it in Osaka. You need to buy a whole chicken!? I hope you'll enjoy Tskune!!
This looks so tasty! Thank you for sharing the recipe. And thank you for explaining the knives that you use! They're very different from the simple knives I use so I appreciated your detailed explanations 😊
You're welcome! I'm very happy to my explanations were interesting to you😁. Thank you for watching and your comment as always. Have a nice week end!
Congratulations on reaching 10K subscribers,Ryusei.Keep up the good work.😊🤩👏👍🏆🏅
Thank you very much😆😆😆! Yes, I keep up making videos. Your comments always make me happy✨
Been waiting for this recipe! Thanks a lot! ありがとうございます
Thank you for waiting and watching!! You’re welcome! どういたしまして😁
You hit 10k subs Ryusei! I am so proud of you! :D Your videos are always wonderful parts of any day and I hope your channel continues to grow!
Yes, I did! I'm very glad to your compliment and your comments always encourage me😁. Thank you very much! I'll keep making videos!
Magnifique 😋 Merciii 🥰
You're welcome! Thank you for watching too😁 Merciii😊
Thank you, this is not a texture I enjoy with the cartilage and skin, but both my children do, so I’m happy I found a recipe with a very good explanation on how to achieve that texture. I’ll definitely be making these very soon for my family.
I grew shiso for the first time in my deck garden and ended up with a bit of surplus. I followed directions on how to store it in the freezer, so with a bit of luck I’ll have tsukune topped with homegrown shiso soon.
You're welcome! I wish your children will enjoy it!
That's nice I've never grown Shiso. Howgrown Shiso and tsukune look so delicious:)!! Thank you for watching and your comment!!
My boi back at it with another banger!
Thank you very much! I learned new word "another banger". Thank you!
Great recipe! Thank you
You’re welcome! I hope you’ll enjoy it😊. Thank you!
wish i could chop like you, so precise. great video!
You can do it!! Thank you for watching and your comment. Have a nice day😁
食べ物は美しくて美味しそうです。近いうちに自分でも家族に作ってあげるつもりです。共有していただきありがとうございます。もっと見るのを楽しみにしています！😋🤩
ありがとうございます！ぜひ作ってみてください。ご視聴ありがとうございます😊 動画投稿頑張ります！
Great video! Love the knife explainer too.
Thank you very much! I'm so happy my knife explanations were interesting for you!
Congratulations, thank you for a very well illustrate a video.I'm looking forward to all the other things you'll be cooking.Do you have a very discipline way quiet?Yet informative even direct.I need more videos like This
You’re welcome and thank you very much!! I hope my videos will be interesting and informative for you. I don’t have a quiet video now, but I’ll start short videos near future and they will be more quiet. Thank you!
Thank you for that lovely recipe. And greetings from Denmark
Thank you for watching and your comment from Denmark!! I hope you'll enjoy it😁
Thanks! This recipe looks awesome
You’re welcome! And thank you for watching too:)!!
Looks So Delicious!!🤩🤩
Thank you very much! I hope you'll try and enjoy it😉!
I really tried this recipe wow what a taste....thank you for this recipe.....great thanks from Stanislaus India 🙏
You’re welcome! I’m very glad you enjoyed my recipe😊. Thank you for way and your comment from India 🇮🇳
This looks good and I'd certainly eat it. An interesting set of ingredients there! Never heard of cartilage being used in a recipe before.
Thank you! Yes, tsukune used cartilage is nice crunchy texture. I hope you'll eat it. Thank you for watching!!
Thank you! Excellent, informative video!!
You're welcome! Thank you for watching and your comment. Have a nice day:)
Perfect!
Thank you for watching and your comment! Have a nice weekend!
A very good recipe! I will try it!
Thank you so much! I hope you’ll enjoy it!
hi nice to meet your video ,Look very delicous thanks for sharing
Hi, you’re welcome! Thank you for watching too:D
That looks delicious! Your channel just showed up in my feed tonight.
I’m very glad my channel showed up in your feed. And thank you for watching and your comment!!
Looks delicious!
Thank you for watching and your comment!!
Chef Ryusei, greetings from Barcelona city. Many thanks for this great recipe! It is just what I need right now. 🌿🙏🧜♂️😅
本当に おいしそう
Hi! Thank you for watching and your comment from Barcelona city! You’re welcome😁. I hope you’ll enjoy it!!
嬉しいです。 ありがとう！
Ryusei-sensei.. your cooking is sensational! I teach English in Barcelona city. Please keep in touch. Arigatô gôzaimasu
Thank you very much! You are English teacher!! That's nice:) Sure. Arigato gozaimasu😁
That looks so delicious 😋 ❤
Thank you very much😊!
You make really interesting recipes and I'm happy to see your channel grow 👍
Thank you very much! I’m very glad my recipe was interesting for you. And thank you for observing the growth of my channel:)
It looks delicious. Thank you so much for your recipe and video ❤
You’re welcome! Thank you for watching too. I hope you’ll enjoy it! Have a nice weekend!!
This recipe looks so good! If only I hadn't just eaten dinner...
Thank you very much! I hope you'll enjoy it in the future😋.
Thank you, looks delicious! I shall try it soon.
You’re welcome! I hope you’ll enjoy it. Thank you for watching:)
Thank you for the recipe.
You’re welcome! Thank you for watching too!
😮😂❤❤❤❤❤❤🎉🎉🎉🎉 thank you For taking.
The time to show each step. I was never taught how to properly cook, so this is helpful.
You're welcome! I'm very glad my video was helpful for you😊 Thank you for watching and your comment.
Great way to finely chop the green onion AND the chicken skin. I will substitute water chestnuts for the cartilage and refrigerate the chicken before making it into patties. What a nice recipe!
Thank you! Plese try to substitute water chestnuts. In fact, I've never heard water chestnut. If I find it, I'd like to try it too. I hope you'll enjoy it:) Thnak you for watching and your comment!
@@kyodokan.japanese.cuisineit would be hishi in japanese. crunchy vegetable
Keep going mate, these are awesome
Thank you for watching and your comments too! Yes, I keep going:)
YUMMY❤ Thank you for your recipe😊
You’re welcome! Thank you for watching😉
Amazing as always, Ryusei-San! Looks super tasty!
Thank you for watching every videos! Your comments always makes me happy:D
Looks good i will be making some. Thank you.
You’re welcome. And thank you for watching too:)
Very good job sir. Thank you for sharing the knowledge 🙏
You’re welcome! I’m happy my video was useful for you! Thank you for watching😁
おいしいそうですね。
10K おめでとうございました❗
ご視聴ありがとうございます！
これからも頑張ります！
Def going to make this, thank you :)
You’re welcome! I hope you’ll enjoy it. Thank you for watching too:)
Fabulous. Thank you so much 🙏🏻🙋🏻♂
You’re welcome! Thank you so much😁
Excellent video
I’m so glad! Thank you very much!
Congratulations on 10k. Very informative as always.
Thank you very much! I'm very glad to your comments everytime😊
Oishiiiiiii.i like it
Ureshi:) Thank you very much!!
Minus the Chicken cartilage for me and I would probably cook the skin with the patties as a whole piece and discard it later. I want to make this, thanks for sharing. おいしい です。
Thank you for your comment! I hope you'll enjoy it. You're welcome, ありがとう！
well done! Thank You
You're welcome! Thank you for watching too!
Worth it for the onion-dicing alone, besides the other information.
Thank you very much! I’m very glad my videos were informative for you!
Onions should be sliced according to the result you want to achieve: still big chunks or just disappeared at the end 😉
Tsukune!!! 🍗 Peti’s favourite at Yabase, DDF 🇩🇪 But certainly yours are WAYYYY better ♥️ Plus nankotsu 👑👑👑
Thank you! I’ve never known Yanase, DDF. And it looks nice Japanese restaurant! I’d like to go there. I’m happy you said that! Nankotsu works very well😄
Wow that’s yum
Thank you for watching and your comment!!
Thank you for another great looking recipe! I was wondering whether you have any favourite recipes using eel? Or any recipes that use shio koji?
You’re welcome! And I hardly use eel now, if I make a good recipe, I make a video! I try to make a video of Shio Koji in the future. When I do it, I’ll post it as well. Thank you for your request:)
I learned something new today
Thank you for watching! I’m so glad to your comment.
Delicious 😋
Thank you for watching😁!
A pleasure. I enjoyed watching your video. @@kyodokan.japanese.cuisine
Great video ! It was very interesting to learn about Japanese knives 😊 I find them really beautiful and you make honour to them with your impressive knife skills !
Which part of the chicken does your cartilage come from ? Maybe we can find it when buying a chicken whole?
I started to explain about japanese knives too! Thank you very much. I'm so glad to your compliment, because I practiced japanese knives.
My cartilage comes from the tip of the sternum. I hope you'll find it😊
The cartilage he was using looks like the sternum piece. At the bottom of the chest so there's only one per chicken. It's a bigger but softer more flexible cartilage than between bones and makes delicious skewers on its own (especially with a little bit of meat still left on it).
@@granpuscanucks Thank you for your explanations.
@@kyodokan.japanese.cuisine @granpuscanucks thank you both for your answer !
Tori Tsukune looks very delicious! I will try this soon, within the next 2 or 3 weeks. Domo arigato for sharing this delightful recipe!
I have a wa-petty, deba, usuba, and a yanagiba. Do you think that buying a mukimono would be a useful addition to my Japanese kitchen knife set?
Thank you! Yes, please try it. I hope you’ll enjoy it. You’re welcome:)
Mukimono is similar to wa-petty, if you want it, it’s good too!!
This is bad, am watching this delicious grub at 2am.
Hahaha😂 Did you sleep well? Thank you so much!
Chicken cartilage?? Very interesting! I’d have to give it a try to see if I like its inclusion hahaha. ありがとうございます先生！
Yes, chicken cartilage is the sternum pieces of the bottom of the chest. I hope you'll try it hahaha😁. Thank you for your comment!
Yummy!!!!
Thank you so much! Have a nice weekend!
Is this popular in a specific region of Japan? Looks delicious!
I'm sure, it's popular all over Japan in Yakitori restaurant! Thank you!
oh god this looks taaaastyyy, could I use this recipe but with chicken wings instead?
Thank you! Yes, you can make it with chicken wings too! This sauce is very useful😄
Please create a link to purchase the knives you use. I would trust your choices.
This is a shop which I bought Usuba knife and gyuto.
maruyoshihamono.jp/
Thank you for trusting me. But, I don’t have special reasons.
In the future, I’ll look for the best knife for me and if I find it, please let me introduce Japanese knives.
Thank you so much!!
Thank you sgain
You’re welcome! Thank you for watching. Have a nice weekend:)
Thank you for the video. Could you tell me what can I use instead of sake? What if I use the water instead?
You’re welcome. I recommend to use a half of mirin and a half of water instead of sake. You can use only sake, but the taste will be a bit warty. I hope you’ll enjoy it😄
Greetings from Finland
Is there a Japanese dish that does NOT add SAKE. 😄
Absolutely wonderful dishes.
Japanese food is really appreciated in Finland.
フィンランドからのご挨拶 日本酒を加えない日本料理はありますか？本当に素晴らしい料理です。フィンランドでは日本食は本当に高く評価されています。
Thank you for watching and your comment from Finland. I’m so glad Japanese food is loved in Finland🇫🇮.
Actually, we add SAKE to a lots of dishes. But, you can use mirin instead of it. Sake and mirin are essential ingredients to make this kind of sauce, like teriyaki sauce.
However, in this video I introduced how to make teriyaki without them. If you are interested in, please watch it.
ruclips.net/video/b1C9J2HrWzQ/видео.htmlsi=x54jKEiXKd37l4lM
In the future, I’d like to visit in your country, Finland. Thank you so much!
ありがとう😊
Is water chestnut also a good substitute for the cartridge??
Sorry, I've never seen and used water chestnut. And I just gooled it, I'm sure it has a nice crunchy texture, so it's will be good substitute! Thank you for your comment.
A tip for the cartilage. If you don't have it, you can use water chestnut
Thank you for your comment! Have a nice weekend:)
Nice recipe, thank you! However, next time I'll leave out all the sugar. I already reduced it but it's still too much. Mirin is already sweet.
You’re welcome! Yes, you can make it without sugar. I hope you’ll enjoy your way:)
my mom (whose family runs a grill in japan) used to make these, i liked them a lot...
ive moved out and gone vegetarian since then, and have always kinda missed tsukune. other japanese meat dishes are often possible to make veggie, but the texture and flavor of tsukune can't really be substituted i think :(
Yes, now we can make a lot of menu with only vegetable. I'm not a vegetarian, but this progress is wonderful. Thank you for your comment. Have a nice week end:)
What makes for a good cooking sake? I have no knowledge of sake, mirin, and soy sauce from a Japanese point of view. A video explaining these ingredients from a Japanese point of view with similar American/Western options would be very helpful.
A good cooking sake has enough alcohol about 12~14%. Some cooking sake is low alcohol.
Thank you for advice! I'll make such video😁 It's really helpful for me too.
👌🏽👏🏽👏🏽
Did you know? The technique of pouring sauce over your food while it's cooking in the pan is called 'basting'! So, for example, you could say, 'I baste the patties with the sauce.' By the way, I love your videos and wish you all the best for a wonderful and successful life!
Thank you for teaching me!! I've never know "baste". And I really appreciate your compliment😁
I always order this but I keep getting a deep fried desk.
Oh, that's nice! I've never seen a deep fried desk. Thank you for watching!
wait..... are you the voice for cooking with dog?
No, I don't do it and I don't have a dog.
Geez, why cartilage??
Thank you for watching!
I like the texture of cartilage.
There's NOTHING more I hate and are disappointing than good looking and possibly delicious recipe where I DON'T/CAN'T find the ingredients!!!😂
Oh🥲 You don't find ingredients. I hope you'll find them! Thank you for watching!!
Yeah I’m with you there I just drool at th video but I can get all of these ingredients in Australia, are you in the North Pole?
lol where you at kodiak? alaska? i am in the midwest and except for the shiso leaf (substitute mint or basil) all of this are readily available.
You could probably use a leek or some normal sized spring onions for this, peel chicken skin from chicken thighs (or a whole chicken), sub dry sherry for sake and cornflour for potato starch. You may have to get the miso paste delivered, though my aunt used to swear by a paste made of chicken stock cubes when she couldn't get hold of miso in 1970's Australia.
@@lucycooper9149Great advices! This list of replacement is spot on! 👍❤️Cooking is also coping with limitations and making small changes to adapt. Even if where I live we can find almost ever ingredient possible, this is the blessing living in a place where food/cooking is a religion, 😂
You got the right knives and ingredients. However, I cringed to see you slicing, trimming the ingredients in a plastic cutting board instead of a honeki or any soft wood cutting board.
Thank you for watching and your comment. And thank you for your advice.
It’s fun to watch how seductive adding cartilage to your ground chicken can be.
I'm very glad you enjoyed my video. Thank you for watching! Have a nice weekend:)
Why sugar, whyyyyyyyyy, this is clearly a salty food
We can skip sugar, but to make this kind sauce(similar to teriyaki sauce) we use sugar.
Brother, you lost me at eating the breast cartilage.
Brother ,thank you for watching to this part.
@@kyodokan.japanese.cuisine Of course I watched the whole video, and it was great! It's just that crunching on a piece of the keel bone is about the worst thing in the culinary world for me. I'm going to try this recipe -- except for the keel bones! 😁
Thank you for watching to the end! I understand. Yes, you'll make it well without cartilage. I hope you'll enjoy it😁
The ultra magnified sound makes this very irritating to watch. Stop the ASMR nonsense!
Thank you for your advice.
Beautiful video.
Thank you very much!