This caught me so off guard but of course Jamie would know what the wankel engine is. Absolutely amazing. Also boys Rolls Royce makes a rotary engine as well.
I actually have a plastic thing like that too, but it's not shaped like anything. It was meant for shaving ice for cocktails but I just use it for ice treats.
Shout out to Jamie for being knowledgeable about the Mazda engine. As a car lover, the first thought to my head after seeing it was circular was “it’s a rotor!”
We had at least 3 kakigouri makers growing up and you guys managed to have gotten hold of a huge version more for vendor use than household use. A household one is much smaller, and they even had good working electronic kakogouri makers as far back as 2001-ish that are much more affordable! The syrups looked spot on! Italian ice, sno cones, hawaiian ice, nothing is quite the same as kakigouri for me! For onigiri, you normally see simple fillings like tuna-mayo, bonito, or salmon as they are a mostly simple/on the go type food. We just salt the rice. You don't use sushi rice, because the "su" refers to the vinegar added to the rice for making sushi. But I think some brands may label short grain Japnese-style rice as "sushi" rice which can just be a lost in translation thing. Eating them can be tricky, especially the deluxe ones that places like Bongo serve.
Yeah I think its definitely lost in translation. Here in the US the plain dried japanese rice is just sold as "sushi rice" in most generic grocery stores.
Miso whisk works for anything of that kind of consistency that you'd want to combine into a soup or stew or stock. Any kind of paste (tomato, garlic, chilli), a gelatinous stock base (push it in and twist and it'll pull out a perfect amount), a curry paste if you go indian, anchovy paste if you go old-school, peanut butter, Tahini, Harissa, etc. And then if you go into Asia there's a million types of bean pastes, gochujang, Sambal, etc. Now - a lot of these kinds of products in the west are sold in squeezy bottles or tubes which makes this whisk less useful for a home chef in the west. But if you're shopping for traditional ingredients from speciality stores rather than supermarkets, you'll be likely to buy all of those things in jars just like you do miso.
Now I really want one. Especially since I use sweetened condensed milk to whisk into things like my morning coffee. I also have a friend that makes flavored whipped honeys for sale. Bet that this would be great for her.
@@sussudioharvey9458 It would definitely work for both of those although your milk might be at risk of dripping depending on exactly how cold it is. Definitely would want a quick and short transfer
@@sussudioharvey9458 condensed milk could work if you keep it cold, but at room temp it'll be too liquid for this. Whipped honey is the perfect texture, but is usually spread rather than stirred into something - there's a lot of similar sweet ingredients that are the right consistency but you just don't really want to whisk them into things.
2:05 the miso whisk could be used with other soup bases, in the same way; there is an American company that makes stock concentrate, Better Than Bouillon. Recently, they have added seasoning bases such as Chipotle, and Adobo, and something like that would facilitate dispersal of the pastes. 🤗
I need to find the new flavors! I just looked them up and saw FIFTEEN flavors I have never seen in a store!!! That isn't including organic, vegetarian or low sodium. 🤯
Should be pointed out that the onigiri maker is likely a fun family friendly gadget, as it's made by Takara Tomy, one of the longest standing Japanese Toymakers (you may have heard of 'Transformers.')
Yeah it's way over kill. I have like a $2 mold that has a specific texture to it so the rice doesn't get stuck and you just put the lid on squeeze a little bit take the lid off and it's perfect every time😂
Cool, but am i the only one not getting over the fact they were round? This was a massive fail at the only premise it gave- making triangled onigiri...
The Japanese grill reminds me a lot of Gourmetten! We Dutch often enjoy this during special occasions, like Christmas. Typically, we use a grill that allows you to place small pans underneath. We set it up in the middle of the table, surrounded by a variety of meats, vegetables, potatoes, and other ingredients, and spend the entire evening grilling with family or friends. It's a fun and interactive way to enjoy time with loved ones!
@@rolfs2165 Yup, the little pans are raclette and you can get gourmet-grills with or without it. We usually don't use it to melt cheese on things though, and I don't really know why. In my family it's more for burning eggs. 😄
I thought of Raclette as soon as the grill came out. I had Raclette at a friend's house and then brought it to my Christmas gathering. We have done Raclette for Christmas several years in a row and everyone wants to continue doing it. I actually have the family ( 10 people and 2 grills) and then repeat the next day with extended family including youngsters who love to cook the food.
In Germany we call it Raclette (the pans under heat) with Hot Stone but the word Raclette has mostly overtaken the meaning of the all inclusive design. Some gadgets really do have a smooth stone, but many just have a smooth or griddled metal surface for convenience. That surface is always closed, which resembles Japanese teppanyaki (which afaik is always on smooth surface). Yakiniku on the other hand has always an open griddle design where the juices can drop. Maybe it's our specific owned gadgets, but I recon our Raclette(s) being some latitudes colder than a proper yakiniku. In our local bbq expertise shop and in a certain Japanese shop in Düsseldorf I've seen proper Japanese charcoal tabletop yakiniku bbqs, but for in house use, as Ben said, gas or electric is far less problematic. I also own a gas camping stove and a "Korean griddle" for it, which is a slightly angled bowl shaped "raclette" griddle with a plugged drain in the middle, for either juicy or fat reduced grilling. Can recommend.
Cooking meat over a fire is pretty much the OG cooking method. Taking that into a social setting is something that is done all over the world in many different ways. Miniaturizing it for indoor home use is a pretty logical extension of that.
lol Japanese here and these are every day things for us at home… or at least are very familiar with the concepts so it is amusing to see you all mesmerized by them 😂 Glad you enjoyed them.
The ice shaving machine is a nostalgic thing for me, here in India the moment summer starts vendors start roaming around the towns every day. We call it GOLA or CHUSKI. The ice is shaped like a popsicle with a stick in the middle and there are more than 10 flavors of syrup, we as kids used to rush out of our homes the moment we hear the bell of the vendor. That joy of enjoying the cold Gola, that fun when the colour from the syrup on the tongue, the competition of who will create the most amazing combination of flavour by asking different surup.... It's always so amazing😊😊
That miso muddler is excellent! Thanks! I'm starting now to ferment my own white and red misos and this will come in handy. I've put it in my cart for shopping later online.
That’s amazing!!! Miso is such a long and hard process! There is a red miso pudding from the city red miso is from. They make the caramel sauce with miso, it has a very nice deep flavor!
Could you do a episode on things that are used in many countries, but not often seen in modern homes? Like "larding needles", "croustade irons", "Rosette/Dok Jok Irons" or the hardest one to find - "a long egg machine" for making continuous eggs for Gala/Grosvenor pie". 🥚😁😉
Do visit Kappabashi Street (kitchen town) in Tokyo. The entire street is devoted to kitchenware! I bought two knives at Tsubaya Cutlery. Ask for Yuki. He speaks perfect English. In Kyoto, go to the Nishiki Market. There is a whole shop devoted to chopsticks. Japan is a foodie heaven!
Interesting idea for a series: people can send in recipes they made themselves, and you as chefs and normals try it and give tips on how to improve the recipes
@@marthawilson444 the reason i sugested it is basically because i have a recipe that needs more, but i dont know what more i can do, i do imagine the challenge being the tatses of the people submitting. im worried i have such a limited palet of things i like that it will be extreemly difficult to improve the recipe
@@shavranotheferanox7809one thing you could try if you think it’s missing some type of seasoning is make a batch of the recipe as you normally do and portion it out into 5-10 separate dishes. Then add different seasonings to each one and try them. Reheating the dish with the additional seasoning would also help emulate how it’d taste if they were cooked in initially, enough so you’d get an idea of the final product. You can also try different ingredients based on what the recipe is but that’s more difficult depending on where they’re used. But this methods worked for me to get a recipe a little more flavor in those types of situations, hope it helps if you try it! It’s also kinda fun haha
For more advanced kakigori desserts, the middle is often filled with treats like pudding, cake, cereals, and/or jelly, then topped with more shaved ice then a syrup, (and in some flavours) some additional sprinkles of sweet soybean powder and the like. It's like the layers seen in a parfait, but encased in a container made of shaved ice. Heck, I've even been to a place that served umeshu plum wine kakigori, and from what I've been told from my friend who I sat next to, there was whole umeshu plums inside, umeshu plum jelly, umeshu soaked cake(don't know what type), and on the peak of the kakigori, topped with an umeshu wine syrup! I do love my kakigori, such a simple yet satisfying dessert :D
I use the miso whisk for doing Better Than Bouillon paste from the jar. Easy to measure and whisk in. Butter could work too Wish you provided links to the products though
@@christianhardjono4436 Yep, especially in Indonesian stay but also Malay chicken with lime and chilli. A small amount of peanut butter works amazingly well in beef rendang too.
Remember Japan uses 100V electricity, it might be fine in the USA with 120V (1440 Watts) but would definitely be, errrr..... Exciting in the UK or Europe with 240V electric as it suddenly tries to pull nearly 6KW of power!!
@@ChuckFickens1972 yeah, I'm in the USA so it should be fine, but the ones I'm finding are 7000 yen with 7000 yen shipping, or 110+ dollars if I don't import which I think ends up being the same thing.
9:22 the Yakiniku grill is fantastic for a date! Even a person who cannot cook could impress a date with that little guy, and a trip to the local Korean, Japanese, or Chinese market for a hotpot or bbq tray of raw meats and a tray of mushrooms and veg. Wow. I love that! I think I need to find one…
Ben, that is such a good point about being sure the miso whisk (or anything you put into a container of food you'll be keeping for further use) is very clean!
I made cheat's birria beef for tacos earlier today. The miso whisk would have been ideal for the chipotle paste (because I didn't have access to the proper range of chillies I'd need I'm sorry Mexico)
I think you misunderstand onigiri a bit, it's not sushi rice and it is often made while the rice is still very hot, hence the possible usefulness of the gadget.
My family always made onigiri with freshly cooked rice, so that gadget could legit help with not having to handle steaming hot rice with your bare (well, salted, wet) hands.
I don't know why but this episode just made me feel like childlike and pure. I could see the boys were so calm and happy like feeling a comfort level that they were searching for. Japanese are so well versed in creating that place of happiness and purity , like a child is in their essence. Love this. Thank you for this lovely experience. Mike knows what he wants in his life not caring what others think of it. Just like me so I could completely relate. We need more of the content based on touching one's authenticity and heart based choices. Love you all. Hugs😇💜🙏
Being from Vermont, I could see the Ice Shaver used for Sugar on Snow every maple syrup season. I've not seen them sold though, probably because we rely on the maple sugar shacks to provide the experience in a community setting. I'm not sure how it would work in Japan, but sometimes the question might be: "do i need this in my house, or is half the fun going out and getting it on site."
There are some manual machines that are around 10 euros. It’s way cheaper than buying the dessert (couple euros) and children really enjoy the experience. I had one as an adult. It’s lots of fun to choose the syrup and our summers are really hot!
I'm from Colombia, when you showed the last one I knew instantly what it was, I don't know what Ben was talking about 😂. You can find this shaver or similar versions of it in a lot of towns, specially if they have warm/hot weather. Is a very common street food, they have super sugary syrups, but also delicious tropical fruits, a "raspao" is very refreshing on a hot day. Is crazy that in a country/culture so diferent from mine they have something so similar and familiar to me, thats what I love this videos!
worth noting for anyone interested in the snow maker: there's a stand mixer attachment that works exactly the same but does the rotating for you. you can freeze whatever, not just water, and i definitely recommend shaving coffee snow.
When I was in Osaka this summer, i stumbled into a humble kakigori place. In there they paired your kakigori with sake as well! So you had some fruits and flavoured syrup in a wooden bowl, and then they gave you a glas of sake to which you transferred some shaved ice and let it melt out. It was honestly one of the best experiences in Japan!
I once had a Korean meal in a warehouse-type restaurant in Birmingham, and the bamboo grill made me think of that before Mike mentioned the connection. The grills were buried into the tables and I seem to remember there were hot water chambers as well, into which you could place your veg or thin strips of meat to cook, then drink the resultant 'soup' when you'd finished and taken your food out. Delicious!
I need the first gadget! Another great Vid. Also, ongoing petition for my dream episode, "Buzzed/drunk chefs remote control sober normals." you could bring on some fun guests, pluggy plug plug your gin, and have a good laugh. Keep it up you guys.
YES!! Wankel Engine, same thought as me!! Excellent video, as always, and the must, is Jamie and the Wankel... God, I can die in peace (well, as late as possible, of course)!
I had Kakigori in Hiroshima in the middle of Septmber and it was the most refreshing, delightful thing ever. I had strawberry and condensed milk and now I wanna go back to Japan. Thanks, lads.
I have an indoor grill (that has a top like a conventional one, so it retains the heat) and I love it. I don't have space for a regular outdoors one, so it's as close as I can get, but it cooks meats beautifully
To me it sounded like they bought it while in Japan? (Could be wrong but in my experience items like this are often cheaper locally, so that’d make sense to me.)
@@DahliaInPurple Shipping and import tax for businesses adds a lot to the price overseas. Definitely much cheaper if you're visiting anyway and can toss it in your luggage.
Oh my god. I haven't watched you guys in forever because of whatever reason. The nostalgic hit of seeing Ben & Jamie's face, then Mike's and then Barry's on your instagram. It's been nearly 10 years holy crap. I'm so happy to see you guys are all still together :')
If you don't care about the bamboo accents then such grills are very common... everywhere. I own basically the same device from SilverCrest, and it comes with glass lid that you can use to cover the food so they cook better, or remove it and have it be table centerpiece. Pretty much every major kitchen appliance manufacturer offers something like that.
@damlakaraaziz8561 Yep, I found one on Amazon Japan for about $56 plus shipping, which is still higher then they paid but a lot better than everywhere else. Would probably still buy it off them rather than other resellers.
15:00 Oh, wow! I recently came from a holiday in Spain. We stayed in Tossa de Mar, and there was one ice cream seller, who in addition to, well, ice cream, had this exact machine (just in blue), and was making shaved ice with delicious fruit syrups (which were most definitely not store bought).
The syrup is only for convenience, I think. There's many Kakigori places that just use sweetened condensed milk as "liquid" sweetener and put Azuki and fruits and stuff in the shaved ice mountain otherwise. I know there was a trend a few years back to use frozen juice instead of water as the base for the shaved ice but I don't know if that's still around, because they stuff those bowls so full, there's hardly any need. (And it might get too sweet if you also use juice. Since the water one is only sweetened with the syrup or condensed milk) Oh and there are Kakigori machines that are way less expensive (and way less sturdy build, I guess)
Swan is a famous and reputable kakigori machine maker in Japan and they supply restaurants as well. The one they tested is the entry level model for home use and is the least expensive at 40,000 yen but they have other automated models that go up to 200,000 yen. You can buy cheaper machines from China but they don't create the soft, fluffy ice texture that melts in your mouth and instead make tiny ice pellets that are hard and crunchy.
Thing is with clear ice and sirups you can cater to individual tastes with one clean machine. Using frozen juice locks the taste in that direction. That's why kakeguri is very good for big groups. The shown machine had an huge ice cube, possible 10+ servings. Given how rarely and in which quantities you need it, that's not a family sized gadget but a group sized entry level gadget. Same as "household" popcorn makers, where you get can sized makers for one serving and full sized cinema style popcorn makers you'll use for a party, but rarely for a 4 person binging evening. I have a cheap plastik kakeguri maker and that will last me as long as I treat it well.
great video guys, have seen some comments from others about the usefulness of the gadget because of how the rice is often rolled while its piping hot, but just to add on although i'm not sure if its just a miss, the second piece of onigiri had the seaweed sheet upside-down~
What I love about the onigiri machine is that you get a soft, but defined onigiri. When people use a mold, they often smash the rice down too hard, which is a big no-no in Japanese food. This prevents that and does a good job if they can't do it by hand.
We had an ice shaver exactly like that whdn I was around 9ish back in the Philippines, in the late 70s. We have a lot of shaved ice dessert variations and my mum owned a corner store so in the summer, she would sell halo-halo, mais con hielo and other shaved ice treats. The old ice shaver (which was bigger than yours, btw) was HEAVY. I remember that it cracked the first table it was set on. It was not hard to use but because they used big blocks of ice, one of our burlier store helpers always did the honours. I don't recall the brand but I have it on good authority that it's still alive and kicking. My mum says she had it's blade cleaned and gears oiled a couple of years ago and used it at a children's party for one of my nephews.
For the miso muddler -- it's another specialized use, but for digging a specific quantity of prepared roux out of a jar, it would work just as well. Essentially the same purpose, but for a different food.
I use “better than bullion” stock paste constantly. Chicken, beef, veg, mushroom, it’s a great way to store added flavor in minimal space (small apartment, small pantry/fridge). That ballon whisk for miso would serve pretty well actually, as stock paste and miso have nearly the same viscosity. And it’s tiny enough to fit in a drawer, or hang on a small hook (I use lots of those under my kitchen shelves.) I’ll keep my eyes peeled for one next time I hit up a Japanese supermarket. 👍🏻
kakigori is soooooooo refreshing in the summer, it's so light too, so you can eat a super big bowl of it without getting sweet sick, especially with light flavors like matcha or just milk
I've been living in Japan for 15 years and love these episodes! It's fun seeing how the culture is spreading out, and it reminds me of a few things I have easier access to that I don't take enough advantage of. I'm honestly going to be looking around for an electric yakiniku at-home kit because I'd never considered it before, and it seems like a good way to have a fun meal at home/impress a date. (Kakigoori is NOT generally considered an art form XD The normal colored syrups are actually all the same flavor but with different coloring; Ben's right with the idea to use actual fruit and a little condensed milk instead!)
14:30 I've got an onigiri mold that cost a tenth as much with no electronic or mechanical features beyond being in two parts that works ten times as fast. Yes, it makes smaller onigiri, but over all I'm not that impressed by this powered version.
also i sespect that the onigiri muld makes them in... you know onigiri shapes? I mean whats the point in having a gadget that makes the wrong shape? On a sidenote i used to make "onigiri" with my leftover "ricerolls" rice by putting it in a ravioli press. ;) (My sister who has lived over in japan for a few years protested me calling it onigiri and sushi since i use stuff like wiener sausages as sushi fillings. ^^')
Well, my friend, that's because the "onigiri maker" featured is actually meant for kids. Takara Tomy is primarily a toy manufacturer, but they also make things like these to engage creativity in children at a young age. So, yeah, that "gadget" is actually a toy. XD Edit: searched up the product. It's not really meant for kids, per say(package indicates it's recommended for 15 and above), but my point stands; this is just a gimmicky toy, just for adults.
That gadget is made by a famous Japanese toy manufacturer, not an appliance maker or even one that has to do with the cooking. They have a series of these kinds of gadgets for other Japanese dishes like natto and tamago-kake gohan and they're marketed as cooking toys for adults. The end result is less important and the focus is put on enjoying the process of making it by playing with the toy.
Good episode. Would probably only give kitchen space to two, the Miso Muddler which could be useful for all sorts of pastes with a similar viscosity like gochujang, smooth peanut butter...etc. I liked the grill too & it could be fun for date nights or forcing to to eat slower. I did also like the ice-shaver, but way too big for most homes to use.
In India shaved ice popsicle’s are called “golas”… the ice is shaved in to a glass with a stick in the middle it is then pressed down to firm it up then removed from the glass with the help of the stick and covered in different flavoured syrups of your choice…it’s a thirst quencher in hot summers
Such fun! BRB making a connection between Ben’s Food Heaven (Ramen at a Japanese place) and Japanese gadgets being discussed today. Also, maybe we’ll see Ben throw hands and tongs. Happy Sunday, everyone!
Shaved ice does better with frozen milk, for the record. I don't know many places that still use frozen water, but maybe that's just a thing in Korea and not Japan?
That tabletop grill is very similar to a Swiss Raclette. Phenomenal gadget for small gatherings. There is a lot of prep involved. But the experience is amazing.
Onigiri uses regular freshly cooked rice. When shaped by hand you wet your hands with salted water to shape and slightly season. Please don't use sushi rice which has flavored vinegar in it! It will not stick together properly.
I use sushi rice with no problems. I have have no idea where vinegar comes into play. Since none in rice. It’s when I have used anything but short grain rice that it falls apart.
@@sussudioharvey9458 "Sushi rice" can indicate glutinous rice (in some markets), or it can indicate rice *prepared for sushi*, which is vinegared. @1AlexNathan is interpreting it in the second meaning.
@@VacntThoughts Makes sense. However, most viewers would be confused, I think. Sushi rice, to me implies seasoned with sushi vinegar. Short-grain rice, would be a better way of referring to it.
There's actually no difference between the coloured syrups for the typical cheap kakigoori. But the different colours do cause people to swear that there is a difference. Of course, this will likely be different if you go for higher-end ones in restaurants that actually use fresh fruit and the like.
I love Japanese food and gadgets so this video made me all kinds of happy. 😊 I always wanted a Mr Frosty but never asked for one for Christmas. Jamie makes me want to buy one for my inner child. 😂
Jamie knowing about the Mazda Wankel engine was surprising and not at the same time as it’s something I expect every dad would know.
Jamie does love his cars!
@@SortedFoodok, I like Jamie more now. Do I have a vague recollection of him having a MX-5? (thus, the Mazda knowledge)
@@SortedFood this, especially since when he started talking i was like "oh he's talking about a rotary engine"
This caught me so off guard but of course Jamie would know what the wankel engine is. Absolutely amazing. Also boys Rolls Royce makes a rotary engine as well.
@@LiqdPTyes, he had a red MX-5
Jamie being so supportive of his Mr. Frosty had me dying laughing. I love these boys.
He sounded so offended that he was being questioned, so good! I really want to see his Mr frosty go head to head with the gadget shown!
when I was a kid my cousins had the Snoopy's Doghouse snow cone maker and I thought it was so cool. I don't think we ever actually used it though
The incredulousness. Who dares question Mr Frosty's honour..
You put ice in his tummy! 😂😅😂
I actually have a plastic thing like that too, but it's not shaped like anything. It was meant for shaving ice for cocktails but I just use it for ice treats.
Shout out to Jamie for being knowledgeable about the Mazda engine. As a car lover, the first thought to my head after seeing it was circular was “it’s a rotor!”
We had at least 3 kakigouri makers growing up and you guys managed to have gotten hold of a huge version more for vendor use than household use. A household one is much smaller, and they even had good working electronic kakogouri makers as far back as 2001-ish that are much more affordable! The syrups looked spot on! Italian ice, sno cones, hawaiian ice, nothing is quite the same as kakigouri for me!
For onigiri, you normally see simple fillings like tuna-mayo, bonito, or salmon as they are a mostly simple/on the go type food. We just salt the rice. You don't use sushi rice, because the "su" refers to the vinegar added to the rice for making sushi. But I think some brands may label short grain Japnese-style rice as "sushi" rice which can just be a lost in translation thing. Eating them can be tricky, especially the deluxe ones that places like Bongo serve.
I think you are correct as I’ve used both Labeled types here in the US. After cooked they seem and stick the same. But I’m not an expert.
I remember back in the 80's going with my mom over to one of her friends home and they had an electric kakigouri maker.
Yeah I think its definitely lost in translation. Here in the US the plain dried japanese rice is just sold as "sushi rice" in most generic grocery stores.
How does kakigouri differ from a typical shaved ice?
Miso whisk works for anything of that kind of consistency that you'd want to combine into a soup or stew or stock. Any kind of paste (tomato, garlic, chilli), a gelatinous stock base (push it in and twist and it'll pull out a perfect amount), a curry paste if you go indian, anchovy paste if you go old-school, peanut butter, Tahini, Harissa, etc.
And then if you go into Asia there's a million types of bean pastes, gochujang, Sambal, etc.
Now - a lot of these kinds of products in the west are sold in squeezy bottles or tubes which makes this whisk less useful for a home chef in the west. But if you're shopping for traditional ingredients from speciality stores rather than supermarkets, you'll be likely to buy all of those things in jars just like you do miso.
Thanks for your insider knowledge, super interesting 😀
Now I really want one. Especially since I use sweetened condensed milk to whisk into things like my morning coffee. I also have a friend that makes flavored whipped honeys for sale. Bet that this would be great for her.
@@sussudioharvey9458 It would definitely work for both of those although your milk might be at risk of dripping depending on exactly how cold it is. Definitely would want a quick and short transfer
My wife suggested marmite.
@@sussudioharvey9458 condensed milk could work if you keep it cold, but at room temp it'll be too liquid for this.
Whipped honey is the perfect texture, but is usually spread rather than stirred into something - there's a lot of similar sweet ingredients that are the right consistency but you just don't really want to whisk them into things.
2:05 the miso whisk could be used with other soup bases, in the same way; there is an American company that makes stock concentrate, Better Than Bouillon. Recently, they have added seasoning bases such as Chipotle, and Adobo, and something like that would facilitate dispersal of the pastes. 🤗
I need to find the new flavors! I just looked them up and saw FIFTEEN flavors I have never seen in a store!!! That isn't including organic, vegetarian or low sodium. 🤯
I had the exact same thought.
Came here to say the same thing. I'd use that whisk for BtB paste.
Likely mayo, kethcup, mustard - for burget sauces, too.
This could work pretty well for things like gochujang paste.
More of Japan! YAY! Suggestion For a battle: ONLY use these gadgets and japanese ingredients
Fun idea!
@@SortedFood happy You think so
Why stop at Japan though! Think Mexico, India, Brazil, and many more! Gadgets + ingredients from the country only!
Yes. Engagement.
International cooking method battle. pick a cuisine from a hat, and make a dish only using ingredients and cooking methods from that cuisine
I have my snow cone Mr Frosty from my childhood- and I am over 65! My kids think I am nuts!
Excellent comment 😆
I have a snoopy one from when I was a kid, 44. My son used to love it when he was little.
Mine is from the early 1970's. My easy~bake oven set itself on fire in '78ish, but Mr. Frosty is packed up all safe and sound.
@@user-neo71665 My sister still has her snoopy one as well. She brought it out for her grandkids recently and it still worked.
We have a (mostly) plastic ice shaver, which was about a tenth the price of this one. It's great!
Should be pointed out that the onigiri maker is likely a fun family friendly gadget, as it's made by Takara Tomy, one of the longest standing Japanese Toymakers (you may have heard of 'Transformers.')
Didn't they also make Beyblade and B-daman?
@@yume989 Yes. They made a lot of toys
Yeah, I remember having a Tomy train set (with the dark blue plastic track).
Yeah it's way over kill. I have like a $2 mold that has a specific texture to it so the rice doesn't get stuck and you just put the lid on squeeze a little bit take the lid off and it's perfect every time😂
Cool, but am i the only one not getting over the fact they were round? This was a massive fail at the only premise it gave- making triangled onigiri...
Wankel engine! RX7, RX8!! Never thought I'd hear those words in one of these videos, but I sure am happy I did haha. Fellow enthusiast I see
Don't forget the MX-30. I know it's not the same, but it's the only wankel in production currently.
Ooh, now i want to see a side by side comparison with a mr frosty. Lol😂😂
Yes, this!
I was thinking the same thing
Me too
The Japanese grill reminds me a lot of Gourmetten! We Dutch often enjoy this during special occasions, like Christmas. Typically, we use a grill that allows you to place small pans underneath. We set it up in the middle of the table, surrounded by a variety of meats, vegetables, potatoes, and other ingredients, and spend the entire evening grilling with family or friends. It's a fun and interactive way to enjoy time with loved ones!
Kinda like raclette?
@@rolfs2165 Yup, the little pans are raclette and you can get gourmet-grills with or without it. We usually don't use it to melt cheese on things though, and I don't really know why. In my family it's more for burning eggs. 😄
I thought of Raclette as soon as the grill came out. I had Raclette at a friend's house and then brought it to my Christmas gathering. We have done Raclette for Christmas several years in a row and everyone wants to continue doing it. I actually have the family ( 10 people and 2 grills) and then repeat the next day with extended family including youngsters who love to cook the food.
In Germany we call it Raclette (the pans under heat) with Hot Stone but the word Raclette has mostly overtaken the meaning of the all inclusive design. Some gadgets really do have a smooth stone, but many just have a smooth or griddled metal surface for convenience. That surface is always closed, which resembles Japanese teppanyaki (which afaik is always on smooth surface).
Yakiniku on the other hand has always an open griddle design where the juices can drop.
Maybe it's our specific owned gadgets, but I recon our Raclette(s) being some latitudes colder than a proper yakiniku.
In our local bbq expertise shop and in a certain Japanese shop in Düsseldorf I've seen proper Japanese charcoal tabletop yakiniku bbqs, but for in house use, as Ben said, gas or electric is far less problematic.
I also own a gas camping stove and a "Korean griddle" for it, which is a slightly angled bowl shaped "raclette" griddle with a plugged drain in the middle, for either juicy or fat reduced grilling. Can recommend.
Cooking meat over a fire is pretty much the OG cooking method. Taking that into a social setting is something that is done all over the world in many different ways. Miniaturizing it for indoor home use is a pretty logical extension of that.
I AM SO IMPRESSED BY JAMIE KNOWING THE WANKEL ENGINE!!!!!
The triangular combustion process is so funky and cool and HE KNOWS!!!! YEAAAAAH!
We were taught about it in elementary school...
@@OliverJazzz Maybe where you're from. I know I didn't find out about the cool triangle engine until I got into the old version of Top Gear.
lol Japanese here and these are every day things for us at home… or at least are very familiar with the concepts so it is amusing to see you all mesmerized by them 😂
Glad you enjoyed them.
The ice shaving machine is a nostalgic thing for me, here in India the moment summer starts vendors start roaming around the towns every day.
We call it GOLA or CHUSKI.
The ice is shaped like a popsicle with a stick in the middle and there are more than 10 flavors of syrup, we as kids used to rush out of our homes the moment we hear the bell of the vendor. That joy of enjoying the cold Gola, that fun when the colour from the syrup on the tongue, the competition of who will create the most amazing combination of flavour by asking different surup....
It's always so amazing😊😊
That miso muddler is excellent! Thanks! I'm starting now to ferment my own white and red misos and this will come in handy. I've put it in my cart for shopping later online.
That’s amazing!!!
Miso is such a long and hard process!
There is a red miso pudding from the city red miso is from. They make the caramel sauce with miso, it has a very nice deep flavor!
Could you do a episode on things that are used in many countries, but not often seen in modern homes? Like "larding needles", "croustade irons", "Rosette/Dok Jok Irons" or the hardest one to find - "a long egg machine" for making continuous eggs for Gala/Grosvenor pie". 🥚😁😉
It is quite common to add water to the drip tray so it kind of help to give the meat a bit of moisture and help to clean up the tray afterwards
Just in time for my trip to Japan! This is what I need, yet more souvenirs to take back.
Oh wow, you're in for a TREAT! Safe travels!
you're gonna have a great time (and say sumimasen a lot)
Do visit Kappabashi Street (kitchen town) in Tokyo. The entire street is devoted to kitchenware! I bought two knives at Tsubaya Cutlery. Ask for Yuki. He speaks perfect English. In Kyoto, go to the Nishiki Market. There is a whole shop devoted to chopsticks. Japan is a foodie heaven!
Oh no I missed Kappabashi Str. 😮 Guess I need to go there again 😅.
Nishiki Market is a foodie's wet dream come true, big recommendation.
So much fun guys.
You could make a series out of just Japanese food machines and I wouldn't get bored. So amazing. Thank you
Interesting idea for a series: people can send in recipes they made themselves, and you as chefs and normals try it and give tips on how to improve the recipes
I would love to submit some of my recipes.
GatorWine 2.0
@@marthawilson444 the reason i sugested it is basically because i have a recipe that needs more, but i dont know what more i can do, i do imagine the challenge being the tatses of the people submitting. im worried i have such a limited palet of things i like that it will be extreemly difficult to improve the recipe
@@shavranotheferanox7809one thing you could try if you think it’s missing some type of seasoning is make a batch of the recipe as you normally do and portion it out into 5-10 separate dishes. Then add different seasonings to each one and try them. Reheating the dish with the additional seasoning would also help emulate how it’d taste if they were cooked in initially, enough so you’d get an idea of the final product. You can also try different ingredients based on what the recipe is but that’s more difficult depending on where they’re used. But this methods worked for me to get a recipe a little more flavor in those types of situations, hope it helps if you try it! It’s also kinda fun haha
For more advanced kakigori desserts, the middle is often filled with treats like pudding, cake, cereals, and/or jelly, then topped with more shaved ice then a syrup, (and in some flavours) some additional sprinkles of sweet soybean powder and the like. It's like the layers seen in a parfait, but encased in a container made of shaved ice.
Heck, I've even been to a place that served umeshu plum wine kakigori, and from what I've been told from my friend who I sat next to, there was whole umeshu plums inside, umeshu plum jelly, umeshu soaked cake(don't know what type), and on the peak of the kakigori, topped with an umeshu wine syrup!
I do love my kakigori, such a simple yet satisfying dessert :D
Kagoshima has a specialty “shirokuma” delicious!
@@fionnawheatley9095 Nice! Time to add that into my list of things to try once I'm back vacationing in Japan, thanks for the tip. :D
I use the miso whisk for doing Better Than Bouillon paste from the jar. Easy to measure and whisk in. Butter could work too
Wish you provided links to the products though
Jams, peanut butter, any nut butter, cold coconut oil, marmite, pure raw honey and more....
@@izuizabela6613 oh yes, good idea! peanut butter!!, when making a satay or adding to a soup or curry. Hell, even curry paste.
@@jengle1970 whaaat? peanut butter for satay?
Yes. 100% this. It's immediately what I thought of.
@@christianhardjono4436 Yep, especially in Indonesian stay but also Malay chicken with lime and chilli.
A small amount of peanut butter works amazingly well in beef rendang too.
these guys know how to make us click immediately on their videos - just put 'gadgets' in the title. It's easily my favourite of their series!
I legitimately might buy that yakiniku grill as a Christmas gift for someone. That's way more affordable than I expected.
Remember Japan uses 100V electricity, it might be fine in the USA with 120V (1440 Watts) but would definitely be, errrr..... Exciting in the UK or Europe with 240V electric as it suddenly tries to pull nearly 6KW of power!!
@@ChuckFickens1972 yeah, I'm in the USA so it should be fine, but the ones I'm finding are 7000 yen with 7000 yen shipping, or 110+ dollars if I don't import which I think ends up being the same thing.
you could look for a western style indoor grill. I know that Prince always had really decent consumer products in that category.
It's close to $200 Canadian.
I've been looking for it and can't find it anywhere for the price they say :( it's at least £60.
Jamie’s outrage at Mike’s defamation of Mr.Frosty is HILARIOUS 😂
Ice shavers are also very popular in India, street vendors use them to make flavoured ice popsicles (gota's).
YUM!
Gota?! 😂 You mean 'gola'. Gotas are bollocks. 😅
Flavored shaved ice is pretty popular in a ton of places. Really the only difference is the container its served in and the toppings
Love the way Jamie expresses himself! Always gives me a chuckle!!!
10:38 Awesome, a Jelly Doughnut maker!!
I understand that!
yep, nothing beats a jelly filled doughnut.
@@D-S-9 All we need now is a trusty drying pan!
Exactly what I was thinking lol
I feel old now
9:22 the Yakiniku grill is fantastic for a date! Even a person who cannot cook could impress a date with that little guy, and a trip to the local Korean, Japanese, or Chinese market for a hotpot or bbq tray of raw meats and a tray of mushrooms and veg. Wow. I love that! I think I need to find one…
I tried to find one. They're over a £100
0:23 Japanese kitchen gadgets that we found from... Japan. Thanks the clarification Mike! Would never had guessed😂😂😂😂
Ben, that is such a good point about being sure the miso whisk (or anything you put into a container of food you'll be keeping for further use) is very clean!
The miso whisk could also be used for jarred paste stock bases
✨Love my Sunday Sorted videos✨
Definitely!
I made cheat's birria beef for tacos earlier today. The miso whisk would have been ideal for the chipotle paste (because I didn't have access to the proper range of chillies I'd need I'm sorry Mexico)
This one was very fun to watch. You guys had snow much fun while making it!
Jamie is a Mazda fan. When I didn’t think he could be more of my favourite
As a fellow Mazda fan, I'm with you on that!
Ebbers giving full Marty Crouch Jr vibes at 2:35 🤣🤣🤣 had me cracking up
Your comment had me CACKLINGGG OMGG
Loved the reference to Chitty Chitty Bang Bang.
We love a musical here at Sorted!
I think you misunderstand onigiri a bit, it's not sushi rice and it is often made while the rice is still very hot, hence the possible usefulness of the gadget.
And not leftover rice, but fresh rice
@@CliffordKintanar and the rice is lightly salted not seasoned with vinegar/salt/sugar like sushi rice is
In the UK, they market Japanese short grain rice ‘sushi rice’. I think boys meant it that way, not vinegar flavoured version.
From the pictures I have seen, even in Japan, the onigiri still looks the same result
Sticky rice but not sushi rice... I've seen them served served at room temperature most of the time
My family always made onigiri with freshly cooked rice, so that gadget could legit help with not having to handle steaming hot rice with your bare (well, salted, wet) hands.
I don't know why but this episode just made me feel like childlike and pure. I could see the boys were so calm and happy like feeling a comfort level that they were searching for. Japanese are so well versed in creating that place of happiness and purity , like a child is in their essence. Love this. Thank you for this lovely experience. Mike knows what he wants in his life not caring what others think of it. Just like me so I could completely relate. We need more of the content based on touching one's authenticity and heart based choices. Love you all. Hugs😇💜🙏
Jamie I still have my penguin ice crusher from 30 years ago. It also still works
Being from Vermont, I could see the Ice Shaver used for Sugar on Snow every maple syrup season. I've not seen them sold though, probably because we rely on the maple sugar shacks to provide the experience in a community setting. I'm not sure how it would work in Japan, but sometimes the question might be: "do i need this in my house, or is half the fun going out and getting it on site."
There are some manual machines that are around 10 euros.
It’s way cheaper than buying the dessert (couple euros) and children really enjoy the experience.
I had one as an adult. It’s lots of fun to choose the syrup and our summers are really hot!
Jamie wins the Internet for bringing up Mazda rotary "wankel" engines in a cooking show, even James Martin would be impressed!
The Miso whisk for all the jarred Korean pastes, Gochujang, etc.
This is Mike getting his tax cut on his new japanese gadgets, and I am all for it. Reminds me of Ben's picnic basket.
wait is that allowed? I thought all gadgets are owned by Barry.
I'm from Colombia, when you showed the last one I knew instantly what it was, I don't know what Ben was talking about 😂. You can find this shaver or similar versions of it in a lot of towns, specially if they have warm/hot weather. Is a very common street food, they have super sugary syrups, but also delicious tropical fruits, a "raspao" is very refreshing on a hot day. Is crazy that in a country/culture so diferent from mine they have something so similar and familiar to me, thats what I love this videos!
I got this video notification while watching Japanese QVC online.....😅
haha excellent!
Jamie passionately talking about his mr frosty machine made my day
Mr. Frosty for the win!
Old school classic!
i loved Jamie's reaction to the kakigori was so good! just pure joy on his face and the "it tastes like i'm 6" was just great!
it would be really nice if you guys could link the gagdets so we can find it more easily😅
I just went to check it there also
worth noting for anyone interested in the snow maker: there's a stand mixer attachment that works exactly the same but does the rotating for you. you can freeze whatever, not just water, and i definitely recommend shaving coffee snow.
Better than bullion would probably be a good use for the miso muddler. Also gochujang paste, maybe.
12:42 - I just gained a whole new level of respect for the Grill Master! Well done Spaff!
Is Frosty the Snowman friends with pumpy the Cow? We. Need. Answers. NOW
no, mortal enemies.
Pumpy lives with Kush so not sure how much they see each other
@@alexsis1778 no Pumpy lives in the production kitchen. Were she assist Kush and guards said place with here live.
When I was in Osaka this summer, i stumbled into a humble kakigori place. In there they paired your kakigori with sake as well! So you had some fruits and flavoured syrup in a wooden bowl, and then they gave you a glas of sake to which you transferred some shaved ice and let it melt out. It was honestly one of the best experiences in Japan!
3:42 "two and a half thousand yen" - I was really hoping Jamie would be wrong and this be a Daiso item for like 300 :D
You can get them at Daiso for a lot less than they paid
I once had a Korean meal in a warehouse-type restaurant in Birmingham, and the bamboo grill made me think of that before Mike mentioned the connection. The grills were buried into the tables and I seem to remember there were hot water chambers as well, into which you could place your veg or thin strips of meat to cook, then drink the resultant 'soup' when you'd finished and taken your food out. Delicious!
I need the first gadget! Another great Vid. Also, ongoing petition for my dream episode, "Buzzed/drunk chefs remote control sober normals." you could bring on some fun guests, pluggy plug plug your gin, and have a good laugh. Keep it up you guys.
Gadget vids have been on point lately! Love the content
YES!! Wankel Engine, same thought as me!!
Excellent video, as always, and the must, is Jamie and the Wankel... God, I can die in peace (well, as late as possible, of course)!
You can also get similar shaped routers that describe a circle for working wood...etc.
I had Kakigori in Hiroshima in the middle of Septmber and it was the most refreshing, delightful thing ever. I had strawberry and condensed milk and now I wanna go back to Japan. Thanks, lads.
Incredibly impressed that Jamie knows what a Wankel engine is.
Of course, he loves his cars!
I have an indoor grill (that has a top like a conventional one, so it retains the heat) and I love it. I don't have space for a regular outdoors one, so it's as close as I can get, but it cooks meats beautifully
9:13 Where on earth did you find it for that price? I can't even find it for twice that, online! Please, share your secrets!
To me it sounded like they bought it while in Japan? (Could be wrong but in my experience items like this are often cheaper locally, so that’d make sense to me.)
@@DahliaInPurple Shipping and import tax for businesses adds a lot to the price overseas. Definitely much cheaper if you're visiting anyway and can toss it in your luggage.
Oh my god. I haven't watched you guys in forever because of whatever reason. The nostalgic hit of seeing Ben & Jamie's face, then Mike's and then Barry's on your instagram. It's been nearly 10 years holy crap. I'm so happy to see you guys are all still together :')
Where did you find the grill for that price? All I can find is for $160-200
i like to know two
I think its from amazon japan. They are just not including the delivery fees which cost the same as the grill itself 😅
If you don't care about the bamboo accents then such grills are very common... everywhere.
I own basically the same device from SilverCrest, and it comes with glass lid that you can use to cover the food so they cook better, or remove it and have it be table centerpiece.
Pretty much every major kitchen appliance manufacturer offers something like that.
@@michaelstadtler681 Me 3
@damlakaraaziz8561 Yep, I found one on Amazon Japan for about $56 plus shipping, which is still higher then they paid but a lot better than everywhere else. Would probably still buy it off them rather than other resellers.
15:00 Oh, wow! I recently came from a holiday in Spain. We stayed in Tossa de Mar, and there was one ice cream seller, who in addition to, well, ice cream, had this exact machine (just in blue), and was making shaved ice with delicious fruit syrups (which were most definitely not store bought).
the ice thing is way too expensive.
but freeze juices, or coffee or tea or anything and you do not need the sirup at all.
I am about to say it...
The syrup is only for convenience, I think. There's many Kakigori places that just use sweetened condensed milk as "liquid" sweetener and put Azuki and fruits and stuff in the shaved ice mountain otherwise.
I know there was a trend a few years back to use frozen juice instead of water as the base for the shaved ice but I don't know if that's still around, because they stuff those bowls so full, there's hardly any need. (And it might get too sweet if you also use juice. Since the water one is only sweetened with the syrup or condensed milk)
Oh and there are Kakigori machines that are way less expensive (and way less sturdy build, I guess)
Swan is a famous and reputable kakigori machine maker in Japan and they supply restaurants as well. The one they tested is the entry level model for home use and is the least expensive at 40,000 yen but they have other automated models that go up to 200,000 yen. You can buy cheaper machines from China but they don't create the soft, fluffy ice texture that melts in your mouth and instead make tiny ice pellets that are hard and crunchy.
Wow how obvious.
Thing is with clear ice and sirups you can cater to individual tastes with one clean machine. Using frozen juice locks the taste in that direction. That's why kakeguri is very good for big groups. The shown machine had an huge ice cube, possible 10+ servings.
Given how rarely and in which quantities you need it, that's not a family sized gadget but a group sized entry level gadget.
Same as "household" popcorn makers, where you get can sized makers for one serving and full sized cinema style popcorn makers you'll use for a party, but rarely for a 4 person binging evening.
I have a cheap plastik kakeguri maker and that will last me as long as I treat it well.
great video guys, have seen some comments from others about the usefulness of the gadget because of how the rice is often rolled while its piping hot, but just to add on although i'm not sure if its just a miss, the second piece of onigiri had the seaweed sheet upside-down~
The puns were amazing this episode, you surpassed yourself on this one Mike! :D
Why thank you very much 😁
What I love about the onigiri machine is that you get a soft, but defined onigiri. When people use a mold, they often smash the rice down too hard, which is a big no-no in Japanese food. This prevents that and does a good job if they can't do it by hand.
Muddler should do well with peanut butter
Agreed!
That's what I was shouting at them!
i dont see how. Seems like the peanut butter would just get stuck unless youre mixing it into a liquid. Can't spread from the inside of a whisk
@@anotherfreakingaccount maybe in milk or smoothie of some sort?
@@Alphax36 I was thinking in batter of any sort, or when making peanut butter fudge.
We had an ice shaver exactly like that whdn I was around 9ish back in the Philippines, in the late 70s. We have a lot of shaved ice dessert variations and my mum owned a corner store so in the summer, she would sell halo-halo, mais con hielo and other shaved ice treats. The old ice shaver (which was bigger than yours, btw) was HEAVY. I remember that it cracked the first table it was set on. It was not hard to use but because they used big blocks of ice, one of our burlier store helpers always did the honours. I don't recall the brand but I have it on good authority that it's still alive and kicking. My mum says she had it's blade cleaned and gears oiled a couple of years ago and used it at a children's party for one of my nephews.
Great episode! But I miss Dad Jokes and bloopers.
For the miso muddler -- it's another specialized use, but for digging a specific quantity of prepared roux out of a jar, it would work just as well. Essentially the same purpose, but for a different food.
Honey would be a good product for the first one
Measuring would only work with creamy honey, but if you just want to go into the honey without getting a specific amount, sure.
I have that exact same miso muddler, it’s so much better than some others on the market, which fall apart easily after a few uses.
12:42 respect score +50
I use “better than bullion” stock paste constantly. Chicken, beef, veg, mushroom, it’s a great way to store added flavor in minimal space (small apartment, small pantry/fridge). That ballon whisk for miso would serve pretty well actually, as stock paste and miso have nearly the same viscosity. And it’s tiny enough to fit in a drawer, or hang on a small hook (I use lots of those under my kitchen shelves.) I’ll keep my eyes peeled for one next time I hit up a Japanese supermarket. 👍🏻
Mazda RX7 famously powered by Onigiri
kakigori is soooooooo refreshing in the summer, it's so light too, so you can eat a super big bowl of it without getting sweet sick, especially with light flavors like matcha or just milk
I want a bigger Miso muddler for Custard powder into milk and also flour into my White Sauce/Roux 😅
Please post a video of you trying to use one with a powder!
I do use a whisk for that 😊
I've been living in Japan for 15 years and love these episodes! It's fun seeing how the culture is spreading out, and it reminds me of a few things I have easier access to that I don't take enough advantage of. I'm honestly going to be looking around for an electric yakiniku at-home kit because I'd never considered it before, and it seems like a good way to have a fun meal at home/impress a date. (Kakigoori is NOT generally considered an art form XD The normal colored syrups are actually all the same flavor but with different coloring; Ben's right with the idea to use actual fruit and a little condensed milk instead!)
18:30 that's why they use chopsticks in Japan nothing is spoon proof.
💀💀💀
It's giving "no mortal sword can kill me" "have you tried an bazooka?" vibes
I bought my miso muddler a while ago and use it for mixing cornflour when I'm thickening stews 😊 it doesn't lump, it's brilliant.
Item 1 - MARMITE ! Imagine having a marmite whisk. I love it.
I really like all the gadgets this time, specially the grill and the ice shaver.
14:30 I've got an onigiri mold that cost a tenth as much with no electronic or mechanical features beyond being in two parts that works ten times as fast. Yes, it makes smaller onigiri, but over all I'm not that impressed by this powered version.
Very fair.
also i sespect that the onigiri muld makes them in... you know onigiri shapes?
I mean whats the point in having a gadget that makes the wrong shape?
On a sidenote i used to make "onigiri" with my leftover "ricerolls" rice by putting it in a ravioli press. ;)
(My sister who has lived over in japan for a few years protested me calling it onigiri and sushi since i use stuff like wiener sausages as sushi fillings. ^^')
Well, my friend, that's because the "onigiri maker" featured is actually meant for kids.
Takara Tomy is primarily a toy manufacturer, but they also make things like these to engage creativity in children at a young age.
So, yeah, that "gadget" is actually a toy. XD
Edit: searched up the product. It's not really meant for kids, per say(package indicates it's recommended for 15 and above), but my point stands; this is just a gimmicky toy, just for adults.
That gadget is made by a famous Japanese toy manufacturer, not an appliance maker or even one that has to do with the cooking. They have a series of these kinds of gadgets for other Japanese dishes like natto and tamago-kake gohan and they're marketed as cooking toys for adults. The end result is less important and the focus is put on enjoying the process of making it by playing with the toy.
Oooooh what a show off!
Good episode. Would probably only give kitchen space to two, the Miso Muddler which could be useful for all sorts of pastes with a similar viscosity like gochujang, smooth peanut butter...etc. I liked the grill too & it could be fun for date nights or forcing to to eat slower. I did also like the ice-shaver, but way too big for most homes to use.
Totally agree.... the ice shaver takes up a lot of counter top space!
Japenese pass it on with the gadget on hand?
In India shaved ice popsicle’s are called “golas”… the ice is shaved in to a glass with a stick in the middle it is then pressed down to firm it up then removed from the glass with the help of the stick and covered in different flavoured syrups of your choice…it’s a thirst quencher in hot summers
Such fun! BRB making a connection between Ben’s Food Heaven (Ramen at a Japanese place) and Japanese gadgets being discussed today. Also, maybe we’ll see Ben throw hands and tongs.
Happy Sunday, everyone!
Wait why would you want to see Ben in his thong? And would that be a red one?
As I had it in Korea (Bingsu), try adding gelato to the shaved ice! As it melts slightly you get an amazing mix of silky smooth yet still shaved ice.
Shaved ice does better with frozen milk, for the record. I don't know many places that still use frozen water, but maybe that's just a thing in Korea and not Japan?
Was thinking the same thing. Why make a snow cone when you can make bingsu
Shaved ice is still big at summer festivals. In general, Japan doesn’t consume that much dairy.
That tabletop grill is very similar to a Swiss Raclette. Phenomenal gadget for small gatherings. There is a lot of prep involved. But the experience is amazing.
Onigiri uses regular freshly cooked rice. When shaped by hand you wet your hands with salted water to shape and slightly season. Please don't use sushi rice which has flavored vinegar in it! It will not stick together properly.
In the US and probably the UK we call short grain Japanese style rice "sushi rice" on the package, they probably didn't add vinegar to it.
I use sushi rice with no problems. I have have no idea where vinegar comes into play. Since none in rice. It’s when I have used anything but short grain rice that it falls apart.
@@sussudioharvey9458 "Sushi rice" can indicate glutinous rice (in some markets), or it can indicate rice *prepared for sushi*, which is vinegared. @1AlexNathan is interpreting it in the second meaning.
this is what I said about their bibimbap (korean dish) when they said sushi rice
@@VacntThoughts Makes sense. However, most viewers would be confused, I think. Sushi rice, to me implies seasoned with sushi vinegar. Short-grain rice, would be a better way of referring to it.
There's actually no difference between the coloured syrups for the typical cheap kakigoori. But the different colours do cause people to swear that there is a difference. Of course, this will likely be different if you go for higher-end ones in restaurants that actually use fresh fruit and the like.
Bovril whisk
I love Japanese food and gadgets so this video made me all kinds of happy. 😊
I always wanted a Mr Frosty but never asked for one for Christmas. Jamie makes me want to buy one for my inner child. 😂