In the live action the japanese beer that they serve is called:Asahi dry. Spoiler alert about Hildegards marriage: She gets married to someone of her age in the manga atleast.
What do you mean "in the manga at least"? They never showed her "husband" kid in the Anime. The old man is her Uncle if I remember correctly! Edit: Oh I realized that you were talking about the second episode... Yeah, that's not the guy Hildegard is marrying lol!
my favorite form of Tofu is Inarizushi since it's sweet with a hint of savory and packed with delish sushi rice. fresh hot rice packed in an inarizushi and eaten warm is the best. I believe the greens used for the Yudofu is Japanese Watercress, a padding vegetable that's cheap is a popular ingredient in a lot of places and even homes since it feeds you on a budget (becoming culturally tied as well).
My favorite way to eat is Sichuan style mapo tofu. The tofu in there isn't the only protein inside that dish bc there's ground meat in there too.(I always use ground pork bc my family doesn't eat beef). The actual tofu's role in mapo tofu is to make the spiciness of the dish more mellow.
If you are eating tofu as just plain tofu, you are eating it wrong and of course you will never like it. It always and must be eaten together with some kind sauce. My recommended sauce is a mixture of soy sauce, cane vinegar, grated ginger, and onions with its chives.
6:58 Tōfu I'm not that fond of regular tofu on its own either, as it has almost no flavor in general sold in the market. It would be something you put in miso soup or mix into a salad with a dressing and then enjoy the texture. Ankake yudōfu is a dish in which tofu is heated in a broth made from kelp, and after the tofu is removed, a sauce called "an" is added to the broth, which is thickened by adding potato starch to the seasoning liquid. The "kake" in ankake means to pour sauce over something. 8:37 New Oden Some of the ingredients are the same as before, but I think they are chikuwa, kinchaku(New), satsuma-age(New), daikon, and konjac, clockwise from the top right. Kinchaku is made of deep-fried tofu called abura-age, filled with ingredients such as mochi, and tied with kanpyo(dried gourd strips). Because of its shape, it was called kinchaku, and the smaller ones were used as wallets, so Zach's observation is correct. * A kinchaku is a traditional Japanese drawstring bag. Satsuma-age, like chikuwa, is a processed fish paste, but while chikuwa is baked, satsuma-age is fried. The name "satsuma," by the way, does not mean that satsuma mandarin are the ingredient. The name satsuma comes from the old name of Kagoshima prefecture in Japan, and the dish was named so because it was made in that region. satsuma, the Japanese citrus fruit, was also native to Kagoshima Prefecture, so it seems that it was named after the place when it was named in English, but in Japan it is called "mikan" instead of "satsuma". The "age" in satsuma-age means to fry. It is pronounced like "a" in "at" and "ge" in "get," and is pronounced differently from "age". 9:02 Miso Dengaku The dish on the top left skewer is called miso dengaku. Tofu, taro, eggplant, konjac, etc. are skewered, grilled, and coated with miso seasoned with sugar and mirin. In this case, it looks like konjac is skewered. The name "dengaku" comes from the fact that in old Japan, there was a custom of dancing to taiko drums in the rice paddies during rice planting and festivals, and the dancers were called dengaku houshi, who danced on a bamboo stick and jumped around. Named for its resemblance to a skewered dish. 11:06 Mizuna Mizuna is an annual herb of the Brassicaceae family and is said to be similar to radish in type. "Mizu" in mizuna means water and "na" means vegetable. As the name suggests, it can be easily grown in a PET bottle as it grows easily with only water, without using compost or other fertilizers. Somehow, it looks like it has no nutrients, but it contains a lot of vitamin A, vitamin C, and calcium. It is often used as an ingredient in hot pot and other dishes, and I have heard that it has recently become popular in the United States as well. 11:56 Yuba When soy milk is boiled, it forms a thin film similar to that of milk, and this film is called "yuba". It is a high-grade food ingredient that can be eaten as is or dried before use in cooking. Tofu is a processed food made from soymilk that is hardened with a coagulant, so the structure of tōnyu(soymilk) yudofu is similar to that of cheese boiled in milk. 15:13 Reishu "Rei" in reishu means cold. In other words, chilled Japanese rice wine. 16:52 Tsuma The white noodle-like thing is thinly sliced daikon radish and is called "tsuma". Tsuma means wife, and the pungent flavor of daikon has antibacterial properties and aids in digestion. Although it looks like a decoration, it plays an important role in making sashimi safe and tasty, so it is called tsuma because it is like a wife who helps behind the scenes. At the beginning of the animation, you see Taishō cutting daikon radish into thin paper-thin slices, and when these thin slices are cut into long, thin pieces, they become tsuma. 19:10 Kaisendon The "kaisendon" in "kaisen" means seafood, and "don" means donburi(rice bowl), which refers to a dish in which ingredients are placed on top of rice. In this case, Kaisendon means seafood on top of rice. Katsudon means Tonkatsu(Pork Cutlet) on top of rice, and Tendon means Tempura on top of rice. Kaisendon has shrimp on top, but unlike regular shrimp, it is a special kind of shrimp that can be eaten raw and has a slightly sweet taste. Ordinary prawns are usually boiled or steamed before serving.
Can't wait for episode 12,where one of the best heroines make her appearance ❤😊 By the way,you are truly dedicated to explain what above in this comments ... Good job 👍👍
@@treebranches2539 Japanese people do not care that much about the texture of tōfu, so your comment that it resembles scrambled eggs is refreshing. Incidentally, there is also a type of tōfu called kōya-dōfu, which is frozen and dried, and has a much firmer texture. Kōya-dōfu is used mainly for simmered dishes, as it does not easily lose its shape.
This and isekai shokudo are my go to casual anime. By now i have likely watched both series at least 3-4 times a year on average since they first aired. There is just something about casual episodic stories that appeal to mem
In the live action the japanese beer that they serve is called:Asahi dry.
Spoiler alert about Hildegards marriage:
She gets married to someone of her age in the manga atleast.
They did a good job for live action
@@eizy1010 I wasn't kidding when I said that the Live Action is amazing in the last videos!
What do you mean "in the manga at least"? They never showed her "husband" kid in the Anime. The old man is her Uncle if I remember correctly!
Edit: Oh I realized that you were talking about the second episode... Yeah, that's not the guy Hildegard is marrying lol!
He’s younger actually. By a year.
Tofu is pretty good at picking up the flavours of what you cook it with. Cook it with strongly-flavoured stuff, it will be strongly-flavoured.
my favorite form of Tofu is Inarizushi since it's sweet with a hint of savory and packed with delish sushi rice. fresh hot rice packed in an inarizushi and eaten warm is the best. I believe the greens used for the Yudofu is Japanese Watercress, a padding vegetable that's cheap is a popular ingredient in a lot of places and even homes since it feeds you on a budget (becoming culturally tied as well).
Did you know that in the manga series of Izakaya Nobu that also annouced inarizushi. it was when efa went to the door to the real world.
@@melodyliu7225 I did :) I have most of the manga series available in America
My favorite way to eat is Sichuan style mapo tofu. The tofu in there isn't the only protein inside that dish bc there's ground meat in there too.(I always use ground pork bc my family doesn't eat beef). The actual tofu's role in mapo tofu is to make the spiciness of the dish more mellow.
Nobility often married at 12-18 years old and even in the 1800s 14 was not uncommon .
This Anime aired in 2018, when Japan was promoting itself for the then upcoming 2020 Olympics they were going to host.
If you are eating tofu as just plain tofu, you are eating it wrong and of course you will never like it. It always and must be eaten together with some kind sauce. My recommended sauce is a mixture of soy sauce, cane vinegar, grated ginger, and onions with its chives.
6:58 Tōfu
I'm not that fond of regular tofu on its own either, as it has almost no flavor in general sold in the market.
It would be something you put in miso soup or mix into a salad with a dressing and then enjoy the texture.
Ankake yudōfu is a dish in which tofu is heated in a broth made from kelp, and after the tofu is removed, a sauce called "an" is added to the broth, which is thickened by adding potato starch to the seasoning liquid.
The "kake" in ankake means to pour sauce over something.
8:37 New Oden
Some of the ingredients are the same as before, but I think they are chikuwa, kinchaku(New), satsuma-age(New), daikon, and konjac, clockwise from the top right.
Kinchaku is made of deep-fried tofu called abura-age, filled with ingredients such as mochi, and tied with kanpyo(dried gourd strips).
Because of its shape, it was called kinchaku, and the smaller ones were used as wallets, so Zach's observation is correct.
* A kinchaku is a traditional Japanese drawstring bag.
Satsuma-age, like chikuwa, is a processed fish paste, but while chikuwa is baked, satsuma-age is fried.
The name "satsuma," by the way, does not mean that satsuma mandarin are the ingredient.
The name satsuma comes from the old name of Kagoshima prefecture in Japan, and the dish was named so because it was made in that region.
satsuma, the Japanese citrus fruit, was also native to Kagoshima Prefecture, so it seems that it was named after the place when it was named in English, but in Japan it is called "mikan" instead of "satsuma".
The "age" in satsuma-age means to fry.
It is pronounced like "a" in "at" and "ge" in "get," and is pronounced differently from "age".
9:02 Miso Dengaku
The dish on the top left skewer is called miso dengaku.
Tofu, taro, eggplant, konjac, etc. are skewered, grilled, and coated with miso seasoned with sugar and mirin.
In this case, it looks like konjac is skewered.
The name "dengaku" comes from the fact that in old Japan, there was a custom of dancing to taiko drums in the rice paddies during rice planting and festivals, and the dancers were called dengaku houshi, who danced on a bamboo stick and jumped around.
Named for its resemblance to a skewered dish.
11:06 Mizuna
Mizuna is an annual herb of the Brassicaceae family and is said to be similar to radish in type.
"Mizu" in mizuna means water and "na" means vegetable.
As the name suggests, it can be easily grown in a PET bottle as it grows easily with only water, without using compost or other fertilizers.
Somehow, it looks like it has no nutrients, but it contains a lot of vitamin A, vitamin C, and calcium.
It is often used as an ingredient in hot pot and other dishes, and I have heard that it has recently become popular in the United States as well.
11:56 Yuba
When soy milk is boiled, it forms a thin film similar to that of milk, and this film is called "yuba".
It is a high-grade food ingredient that can be eaten as is or dried before use in cooking.
Tofu is a processed food made from soymilk that is hardened with a coagulant, so the structure of tōnyu(soymilk) yudofu is similar to that of cheese boiled in milk.
15:13 Reishu
"Rei" in reishu means cold.
In other words, chilled Japanese rice wine.
16:52 Tsuma
The white noodle-like thing is thinly sliced daikon radish and is called "tsuma".
Tsuma means wife, and the pungent flavor of daikon has antibacterial properties and aids in digestion.
Although it looks like a decoration, it plays an important role in making sashimi safe and tasty, so it is called tsuma because it is like a wife who helps behind the scenes.
At the beginning of the animation, you see Taishō cutting daikon radish into thin paper-thin slices, and when these thin slices are cut into long, thin pieces, they become tsuma.
19:10 Kaisendon
The "kaisendon" in "kaisen" means seafood, and "don" means donburi(rice bowl), which refers to a dish in which ingredients are placed on top of rice.
In this case, Kaisendon means seafood on top of rice.
Katsudon means Tonkatsu(Pork Cutlet) on top of rice, and Tendon means Tempura on top of rice.
Kaisendon has shrimp on top, but unlike regular shrimp, it is a special kind of shrimp that can be eaten raw and has a slightly sweet taste.
Ordinary prawns are usually boiled or steamed before serving.
After watching this episode I had to go to the grocery store to buy some sushi! The sashimi here looked that good!
@@DefinitivelyZach It is interesting to see many of the voice actors from "Restaurant to Another World".
Some of the combinations made me laugh.
Can't wait for episode 12,where one of the best heroines make her appearance ❤😊
By the way,you are truly dedicated to explain what above in this comments ... Good job 👍👍
I have tried tofu before. You can easily forgive its lack of flavor because in miso soup, it has a texture similar to scrambled eggs.
@@treebranches2539 Japanese people do not care that much about the texture of tōfu, so your comment that it resembles scrambled eggs is refreshing.
Incidentally, there is also a type of tōfu called kōya-dōfu, which is frozen and dried, and has a much firmer texture.
Kōya-dōfu is used mainly for simmered dishes, as it does not easily lose its shape.
This and isekai shokudo are my go to casual anime. By now i have likely watched both series at least 3-4 times a year on average since they first aired. There is just something about casual episodic stories that appeal to mem
Isn't the point if tofu not having flavor so it can take on/complement other flavors
Really good tofu does have a nice but very mild taste, but yes, the main use is definitely to carry other tastes.
I recommend tofu in a good hot and sour soup. Delicious and it helps add body to the soup.
Great timing...I have nothing to watch for now... 😊
About those japanese cook...wish my country had some of it....but too bad not a chance.
Mizuna is mint
Moreeee!! 😤😤😤