Welcome to my vlog channel. This time I made rice snack and asked my wife to judge. 🌸Use Code "YOSHIZUKI" to get $5 off your #Sakuraco box team.sakura.co/junyoshizuki-SC2402 Experience Japan from the comfort of your own home!
Thankyou for the recommendation, i have parboiled rice in my drawer but never use it cuz i don’t like the taste. But gladly will make crackers out of it 👍
It's nice to see Jun not be incredible at everything. That sounds mean but what I mean is, someone as amazing as Jun still fails sometimes, still tries hard and has to learn from his mistakes! It makes me feel better about the mistakes i've made too. As usual, a beautiful video ! ♥♥
That's what I love about Jun, he feels HUMAN, he cooks HUMANLY, he fails, we all fail, he's an ACTUAL chef compared to many others out there that just perceive food as perfection, meanwhile jun cooks just for funnisies and to try new stuff out.
Yeah, also even pro's can fail & make mistakes. Without those mistakes they wouldn't improve or maybe get some inspiration/unexpected results for new things. This goes for many things in life you learn through trial & failure, that's how you get more experienced & change for the better or worse for some depending on their personality. He does everything at his own pace & we get to enjoy watching the process. Also it's indeed good that no one' perfect it's exactly not being good at something can make you feel like learning or exploring new things while trying to improve many people need goals to enjoy or face life.
I was just thinking about you guys and wondering how you were doing and then I see you uploaded a new video! To me there's no content on YT that makes me feel as cozy as yours, thank you so much ♥
An easier and less soggy way to make puffed rice is to fry it in salt instead of oil. Once it's puffed you can just sift out the salt and reuse it and it works perfectly.
Jun, instead of frying the rice, cook it in super hot sand, yes sand. Look up Indian puff rice named mumra or murmura. We make puff rice balls with melted jaggery. So good!
Ha ha, your cats must find this channel's cat-related content very relatable and interesting! If there's one thing every cat understands, it's the need to protect the home and yard from other neighborhood cats.
You did a great job trying, Jun! ❤😊 Nice to see you guys and the kitty cats pop upon my feed! The birds will appreciate those snacks. Hang the, outside for the kitties to watch the birds eat!
I get so jelly for the snacks but the tea look SO GOOD! 🌸 We don't have them here and in my city everything is like... grass Honestly, I like my snacks to be crunchy 😊❤
I still experimenting it from watching your senbei video. You needed to cooked it, dried it then fried to get the same results. Or using pop rice that available at the market.
Nice video like always Jun. And now I'm going to give this a try myself sometime soon as I have never tried to do puffed rice for any sort of recipe before.
Lightly toasting sticky rice in a dry pan (no oil needed) makes it expand a bit, and drives off the moisture. The rice will turn slightly translucent when it is heated. I take the pan off the heat before the rice actually browns. However, you can toast it until brown if you keep stirring it, and don’t have the heat too high.
i thought u were making rengginang 😭🙏 it is an indonesian snack made from glutinous rice with shrimp paste, it tastes savory and crunchy, but i was wrong. your rice snacks look good anyway, i will try to remake it tho 🤩
Look up about how to make hard candy versus soft candy that may be the problem with it being crunchy you can cook sugar to different do different temperatures which makes a different candy
I think Jun's version look very decent and neat, if I just judge from the appearance I would definitely choose this over the pink one. As for the rice, just need to fine tone the cooking temperature to make it softer!
I thought there must be a step in between the raw rice and frying the rice. Even steaming it, then letting it dry? That would also generate more starch to hold it together, I think. Anyway, how about lightly toasting the almonds before assembling? I think it would bring out the flavor even more. But great to see Jun attempt something that didn't turn out perfectly or close to it. Thanks for showing this to us, Jun!
I'm not sure it would produce the results you're looking for, but I've seen people make puffed rice (as in Rice Krispie cereal) using a cast iron skillet and pink Himalayan salt. Simply "fry" or cook, the rice in the salt until it puffs up.
i think sakura powder or something to flavor it would be really good with it. Also, for Americans, you could recreate it with rice krispies! Basically a rice crispy treat :)
As soon as I heard the first crunch, I was like, "Woah! That's so loud! 😬" Then when Rachel said it was too crispy, I was like, "Yeah... It sounds like it." 😅 That's a cool tip you added about the rice puffing at the end. With cooking "fails", I always like to learn *why* a food doesn't cook the way it was intended to, just in case I ever decide to try something similar later. A fail is only a fail if you don't learn from the experience. If you learned something, that means you at least succeeded at something. 😁
It's interesting, I've had a recipe for puffed rice, which called for old rice. But it said old, dry cooked rice. And it tasted delicious and was the perfect leftover dish...
Awww what a shame you failed this challenge Jun. But you gave it your best effort. Now that you know where you went wrong I hope you will try again and show us.
From somebody who's 2nd home is Japan, those Japanese snack boxes that every youtube shills usually look average at Best. But this box looks like something I would even enjoy if I was in Japan. Good sponsor choice.
Yeah, they at least look good, even if it drives me crazy that like 20% of each video these days is an ad... I hope we start to see some less advertisement-focused content again soon, but at least they're advertising something that isn't a scam unlike some youtubers LOL
I got the New Year's box as a late christmas gift, and I can verify that not only do the snacks look good they taste _good_ . The only downside is when you finish the box and you can't get more of these snacks in the US ;A;
Yes, you have to put the oil temperature at about 390°C to 400°C so the rice will puff up and be nice and air both outside and inside to make a good rice cracker and also you need a splatter screen to cover the frying pan, so most of the oil doesn’t splatter everywhere Only a little droplets of oil but not a lot to cause injuries because the oil has to be super super hot when you fry stuff like this or when you deep fry stuff like this because the temperature is not high enough and if the oil is not hot enough then it’s gonna be very very hard and you have to let the rice cook in the oil for a good amount of time so it will be puffy because this is why your rice puffs came out super hard because you didn’t fry long enough and the oil temperature wasn’t nearly hot enough. Let’s pray, next time you will make a really really delicious Japanese rice cracker just like how the factories made it and this way, nobody will be able to tell the difference between the packaged rice cracker, and your homemade version.
Maybe some recommendations to improve quality slightly is to either add a small amount of cream (coconut cream if dairy free) or a small amount of marshmallow to soften it slightly. This will add flexibility and help with chew texture? Maybe something to consider if you want to try again.
I would love a series where you find out what must happen (ingredient, equipment, technique) for you to make the snack as good or better than #Sakuraco curated snacks. I think it would be great for you as a chef & for some chefs and/or businesses that make these snacks (PR plugs).
I don't know how its made in Japan, but the way I was taught, to make puffed rice is you have to use sun dried cooked rice. You dont just deep fry grains of uncooked rice.
I love rice cakes and keep seeing them in the store, but I just couldn’t justify the price for what they are (the plain Quaker Oats brand). Now hopefully I can figure out how to make it at home! ^.^
It seems your biggest issue is with how hard you make your caramel. It's not the first time the critique mentions that, I hope you find how to improve on that! It's always fun to watch you try and learn to make new things ^^
If I make pop rice, I usually soak it in water and cook it and then let it dry for a few days. I'm not sure how much difference that makes, because I never made it differently, but my puffed rice at least never breaks your teeth.😅
You can't always win hehehe x) As soon as I saw your "puffed rice" I knew it'd be too hard and not puffed enough haha ! But your final product looks appetizing nonetheless !
I'd say you probably need about 50% more rice so that the candy coating is thinned out more. You got a hard candy disk, which is like biting a Jolly Rancher.
Welcome to my vlog channel. This time I made rice snack and asked my wife to judge. 🌸Use Code "YOSHIZUKI" to get $5 off your #Sakuraco box team.sakura.co/junyoshizuki-SC2402 Experience Japan from the comfort of your own home!
Not even a few seconds, Poki is howling already! Such a good food goblin.
watching the cats skitter around but also sit politely nearby to watch is always a treat
I do like when chefs tend to show off their failures, too, it's good to know even when cooking is down to a science, it can still have its issues.
To get lighter puffed rice, use parboiled rice instead of dried.
Also, after it's been precooked make sure it's dried completely. Water and hot oil don't like each other very much.
Thankyou for the recommendation, i have parboiled rice in my drawer but never use it cuz i don’t like the taste. But gladly will make crackers out of it 👍
rachel's DIY project on the table is so funny & charming to me. exactly what I would expect to see!
Hopefully we'll see the completed project soon.
i love how cheerful and honest you are about when things don't turn out! That's an important thing to remember, and I"m very bad at it.
Think of it this way- failure is only failure if you quit. Otherwise, you're learning and improving! 😁
Honestly Jun trying to recreate different Sakuraco products is by far my favorite series 🥰
It's nice to see Jun not be incredible at everything. That sounds mean but what I mean is, someone as amazing as Jun still fails sometimes, still tries hard and has to learn from his mistakes! It makes me feel better about the mistakes i've made too. As usual, a beautiful video ! ♥♥
That's what I love about Jun, he feels HUMAN, he cooks HUMANLY, he fails, we all fail, he's an ACTUAL chef compared to many others out there that just perceive food as perfection, meanwhile jun cooks just for funnisies and to try new stuff out.
Yeah, also even pro's can fail & make mistakes. Without those mistakes they wouldn't improve or maybe get some inspiration/unexpected results for new things. This goes for many things in life you learn through trial & failure, that's how you get more experienced & change for the better or worse for some depending on their personality. He does everything at his own pace & we get to enjoy watching the process.
Also it's indeed good that no one' perfect it's exactly not being good at something can make you feel like learning or exploring new things while trying to improve many people need goals to enjoy or face life.
It's always so fun to see Jun try to recreate Sakuraco products 😂
He does a really good job too. He could easily become an apprentice artisan snack maker and eventually become a shokunin himself
he does his best for sure even if in this case it didn't worked
Perfect video to watch while sick in bed. Cats and good food are healing
Poki is such a character, just pure entertainment. I love him so much (I love all the cats too though).
Rachel gave you the rating of "I appreciate the effort.." lol
That's why her positive reviews are so special- because she's honest!
Yes! another video from Jun. A perfect beginning to the day! Just what i needed.
I love this series and my favorite part is when Rachel tries both snacks at the end ❤ and i also love that the cats are always a part of the video
Poki’s cry at beginning woke my Koko up lol.
Miss Rachel and Jun vlogs…bring them back please.
Can't stop GUARDING THE HOUSE from local kitties sleeping on the car 🤣🤣🤣 such good guard cats!!
I was just thinking about you guys and wondering how you were doing and then I see you uploaded a new video! To me there's no content on YT that makes me feel as cozy as yours, thank you so much ♥
that first meow got my cats to turn around 😂
An easier and less soggy way to make puffed rice is to fry it in salt instead of oil. Once it's puffed you can just sift out the salt and reuse it and it works perfectly.
Jun and the cats! YAAAAY!!!!! 🥰
Jun, instead of frying the rice, cook it in super hot sand, yes sand. Look up Indian puff rice named mumra or murmura. We make puff rice balls with melted jaggery. So good!
I love your videos! It's just so relaxing and satisfying!
I love watching both your and Rachel's videos, they're so wholesome and really make my day. :)
Thank you for still uploading this! Not everything has to be perfect or according to plan and that should be normalized!
The kitties are, as always, very helpful.
I swear if I ever hear that Jun opens a restaurant in Japan, I will be the first in line to try EVERYTHING!❤
love that you show both the success and failure in your cooking!
My cats were watching your cats watching other cats!
Great video as always ^^
Ha ha, your cats must find this channel's cat-related content very relatable and interesting! If there's one thing every cat understands, it's the need to protect the home and yard from other neighborhood cats.
Just got my first Sakaraco subscription! I can't wait to try the treats with you guys! ❤❤❤
hehehe Poki is so silly, great video Jun!! Always find I learn something new after watching :)
I love these videos so much
Love watching your cats watching you cook.
10/10 for effort Jun!
because you shaped it using circle mold, it looks like 'rengginang', a food common found here in Indonesia! 😂❤ so lovely and funny to see!
I have always wanted to know a good way to puff rice. Now I know. Thx for doing this, filming it and sharing it with us.
九州住みたい！また料理動画あげて下さい
You did a great job trying, Jun! ❤😊 Nice to see you guys and the kitty cats pop upon my feed! The birds will appreciate those snacks. Hang the, outside for the kitties to watch the birds eat!
This video is so relaxing to watch and listen to...
Perfect start into the weekend 😄
I get so jelly for the snacks but the tea look SO GOOD! 🌸 We don't have them here and in my city everything is like... grass
Honestly, I like my snacks to be crunchy 😊❤
I still experimenting it from watching your senbei video. You needed to cooked it, dried it then fried to get the same results. Or using pop rice that available at the market.
Nice video like always Jun. And now I'm going to give this a try myself sometime soon as I have never tried to do puffed rice for any sort of recipe before.
Walking my kids to school on a Friday morning and need to listen to something relaxing anti walk back home to ❤
Yay a Jun vid for my birthday 🎉
Happy Birthday!
Happy belated birthday!
Lightly toasting sticky rice in a dry pan (no oil needed) makes it expand a bit, and drives off the moisture. The rice will turn slightly translucent when it is heated. I take the pan off the heat before the rice actually browns. However, you can toast it until brown if you keep stirring it, and don’t have the heat too high.
How do people have such peaceful life 🎀
Cut❤❤❤❤❤❤❤❤❤🐈the cat are so fluffy
i thought u were making rengginang 😭🙏 it is an indonesian snack made from glutinous rice with shrimp paste, it tastes savory and crunchy, but i was wrong. your rice snacks look good anyway, i will try to remake it tho 🤩
sama kak langsung mikir rengginang jugaa. yang dibikin jun, bentuk dan warnanya rengginang banget wkwkwk
@@salviraa7382 iya 😭 sempet kaget, "loh, kok jun bikin rengginang??"
I'd love to see Jun get one of those Chinese popcorn cannon things. Apparently easy to puff rice with it
Strawberry rice puff snacks????
My mind is blown and I am going to try making rice krispies with strawberry flavouring
You should try using freeze dried strawberries instead of flavouring, might taste better!
@ashifahajira7201 I have one of these two ingredients on hand and it's not the freeze dried option.
Thanks for sharing this one. Makes think of Rice Crispy Treats!
Look up about how to make hard candy versus soft candy that may be the problem with it being crunchy you can cook sugar to different do different temperatures which makes a different candy
I think Jun's version look very decent and neat, if I just judge from the appearance I would definitely choose this over the pink one. As for the rice, just need to fine tone the cooking temperature to make it softer!
Today is a good day now that Jun has posted, very cute video!! 😊😊❤❤❤
I can't believe its sakura season already!
I swear it sounded like Poki said I Love You...right in the beginning
the ones you made could be used as some neat drink coasters maybe
Need more of your videos! Doesn't have to be fancy just do it! Please ❤
Try frying cooked day old rice instead of frying uncooked rice. That might make it more puffy, giving you the texture you're after.
We need a revenge series, where Jun redeems himself starting with this puff rice snack.
I knew the rice was undercooked when it didn't float. I'm glad you got the recipe sorted in the end.
Looks so good!
I thought there must be a step in between the raw rice and frying the rice. Even steaming it, then letting it dry? That would also generate more starch to hold it together, I think. Anyway, how about lightly toasting the almonds before assembling? I think it would bring out the flavor even more. But great to see Jun attempt something that didn't turn out perfectly or close to it. Thanks for showing this to us, Jun!
I'm not sure it would produce the results you're looking for, but I've seen people make puffed rice (as in Rice Krispie cereal) using a cast iron skillet and pink Himalayan salt. Simply "fry" or cook, the rice in the salt until it puffs up.
i think sakura powder or something to flavor it would be really good with it. Also, for Americans, you could recreate it with rice krispies! Basically a rice crispy treat :)
Thank you!
As soon as I heard the first crunch, I was like, "Woah! That's so loud! 😬" Then when Rachel said it was too crispy, I was like, "Yeah... It sounds like it." 😅
That's a cool tip you added about the rice puffing at the end. With cooking "fails", I always like to learn *why* a food doesn't cook the way it was intended to, just in case I ever decide to try something similar later. A fail is only a fail if you don't learn from the experience. If you learned something, that means you at least succeeded at something. 😁
Reminds me of those Strawberry shortcake goodhumor bars
It's interesting, I've had a recipe for puffed rice, which called for old rice. But it said old, dry cooked rice. And it tasted delicious and was the perfect leftover dish...
Yay I love these videoss
Awww what a shame you failed this challenge Jun. But you gave it your best effort. Now that you know where you went wrong I hope you will try again and show us.
From somebody who's 2nd home is Japan, those Japanese snack boxes that every youtube shills usually look average at Best. But this box looks like something I would even enjoy if I was in Japan. Good sponsor choice.
Yeah, they at least look good, even if it drives me crazy that like 20% of each video these days is an ad... I hope we start to see some less advertisement-focused content again soon, but at least they're advertising something that isn't a scam unlike some youtubers LOL
I got the New Year's box as a late christmas gift, and I can verify that not only do the snacks look good they taste _good_ . The only downside is when you finish the box and you can't get more of these snacks in the US ;A;
3:23 the airplane ears hahahaha
Yes, you have to put the oil temperature at about 390°C to 400°C so the rice will puff up and be nice and air both outside and inside to make a good rice cracker and also you need a splatter screen to cover the frying pan, so most of the oil doesn’t splatter everywhere Only a little droplets of oil but not a lot to cause injuries because the oil has to be super super hot when you fry stuff like this or when you deep fry stuff like this because the temperature is not high enough and if the oil is not hot enough then it’s gonna be very very hard and you have to let the rice cook in the oil for a good amount of time so it will be puffy because this is why your rice puffs came out super hard because you didn’t fry long enough and the oil temperature wasn’t nearly hot enough. Let’s pray, next time you will make a really really delicious Japanese rice cracker just like how the factories made it and this way, nobody will be able to tell the difference between the packaged rice cracker, and your homemade version.
Maybe some recommendations to improve quality slightly is to either add a small amount of cream (coconut cream if dairy free) or a small amount of marshmallow to soften it slightly. This will add flexibility and help with chew texture?
Maybe something to consider if you want to try again.
I would love a series where you find out what must happen (ingredient, equipment, technique) for you to make the snack as good or better than #Sakuraco curated snacks. I think it would be great for you as a chef & for some chefs and/or businesses that make these snacks (PR plugs).
こんにちは。いつも素敵な動画をありがとうございます。英語の勉強をしながら拝見させて頂いてます。
A little butter in the sugar with the rice would probably help it stay softer
I love all your videos, I miss you all the time you don't post anything
I don't know how its made in Japan, but the way I was taught, to make puffed rice is you have to use sun dried cooked rice. You dont just deep fry grains of uncooked rice.
You can puff rice in a pot of hot salt too!
Guess I'm going to bed 7:29 later than I thought I was going to
I love rice cakes and keep seeing them in the store, but I just couldn’t justify the price for what they are (the plain Quaker Oats brand). Now hopefully I can figure out how to make it at home! ^.^
Maybe if the rice was slightly boiled it would have been more puffed and nor so hard!
On the contrary you want as less moisture as possible, just like popcorns.
If I had to go by looks, I would say that Jun's looked way more appetizing.
Hey, as long as you learn something, it's not an epic fail 😁
Maybe dehydrated strawberries and make it into a powder for that flavor? 🤔
how long do they need to be in the oil, Jun?
So… japanese rice krispie bars?
It seems your biggest issue is with how hard you make your caramel. It's not the first time the critique mentions that, I hope you find how to improve on that! It's always fun to watch you try and learn to make new things ^^
Cute cat 💖 Nice video💯✌👏🎉 Thank you for sharing!👍❤🎊✨
Thanks for continuing the "candy challenge"!
If I make pop rice, I usually soak it in water and cook it and then let it dry for a few days. I'm not sure how much difference that makes, because I never made it differently, but my puffed rice at least never breaks your teeth.😅
You changed jun's kitchen to real name! Omedeto....
I do have to say visually I prefer the version Jun made above the factory version.
You can't always win hehehe x) As soon as I saw your "puffed rice" I knew it'd be too hard and not puffed enough haha ! But your final product looks appetizing nonetheless !
動画お待ちしておりました✨
とっても嬉しいです😊ありがとうございます🐈私も作ってみようかな☺️
I'd say you probably need about 50% more rice so that the candy coating is thinned out more. You got a hard candy disk, which is like biting a Jolly Rancher.
I was wondering how hard the rice would be😂 nice try though and it makes you appreciate the craftsmen who make it for the gift box!