00:00
Welcome to Kevin's English Room Podcast!
We were in the bathroom, the dojou arrived, and here it is.
Right here.
So you can't see because of the negi, but like right here.
Oh yeah, can you get it?
Can you scoop one up for me?
Sure, of course.
Wow!
Wow!
That is a special fish right there.
It's a special looking fish.
So they said that if the negi becomes shinnari, you're good to go.
This is a koi sauce, ususauce.
Oh, I thought that's a fish name, you know, the koi.
No, no, not the koi.
And you put directly in here.
In here?
That's what she said.
And this is a saibashi.
Okay, that's a saibashi.
For each one.
Ah, okay.
And then eat it with a waribashi.
Of course, okay.
And this right here is the karaage.
Oh my, lovely.
Wow.
Wow.
Black, very black colored.
Right?
It is shrunk, I guess.
Yeah, it shrunk smaller.
It does look smaller.
Yeah.
All right.
Wow.
Let's try.
Let's try.
So when the negi is shinnari, it's all good.
Okay, great.
How do you think the smell?
Do you think it smells nice?
It smells not bad.
Yeah?
Oh, very fine.
Very fine, yeah.
They know that we are...
First time.
They know that we know nothing.
Wow.
All right.
So when is the shinnari?
I don't know when the shinnari of the negi will become.
Yeah, I guess that's...
Good enough?
That's good enough, yeah.
So maybe turn down the heat a little bit?
Thank you.
Okay.
Do you want to put the koikuchi or the usukuchi in there?
Wow.
You don't think it's already like...
Yeah, I mean, it looks all right.
The taste, no?
True, true.
It got taste already in there?
Yeah.
Yeah?
And you need to fire a bit more.
Because negi is still...
Our negi is still...
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Wow.
All right.
So I heard...
Okay.
That like old...
You know, like for example like...
Switch that?
Yeah, I'll do it this way.
Here you go.
Use this.
Thank you.
Oh, perfect.
Yeah, great.
All right, great.
I heard that, you know, those old...
Those guys...
Yeah?
Eat this with like veals.
Oh, really?
Or like sake.
Oh.
And that's very...
So that's why I try it.
Nice.
Even though it's no alcohol beer.
It's still low.
It's still low, right?
I try to.
Okay.
Yeah, it's soft.
Softer?
Yeah.
It's fucking stuffed.
Yeah.
If you add sauce in there, I feel like it's gonna overflow.
Yeah, it's true.
All right.
Let's try them, no?
All right, let's try.
Yeah?
Let's go.
Yeah.
But there's honeys inside, right?
Yeah, it's just whole fish.
Do you think you can eat the honey?
Yeah, yeah, yeah.
Okay.
All right.
All right.
Right here for you two.
Here's the dish.
Wow.
Cool.
All right.
Itadakimasu.
Itadakimasu.
Our first dojo.
Nabe.
Wow.
Okay, the smell...
Okay.
I feel a little bit of a...
Like a dirty river is what I smell.
Yeah, like the sand.
Oh, yeah, yeah, yeah.
I get it, I get it.
Like the asari...
Asari sand.
06:00
Ah, I get it.
I get it, I get it.
All right.
All right.
Let's go.
Itadakimasu.
Itadakimasu.
OK.
How do you smell?
Okay.
Two parts.
It's very interesting.
Okay.
All right.
Um...
Oh...
Yeah, there's a lot of honey there.
It's very good.
Mm.
Oh, really?
In that case, I want to take this to my flyer.
Come with me.
Luck, OK?
I need to confirm.
I'm only a flyer.
OK.
I'm going to send it to my flyer.
Yeah, OK.
How do you say it?
Okay.
So, I took a bite with an expectation of something that's very getemono-ish or something very bad.
Very edible.
Yeah.
Like, even I can taste the goodness in it.
Yeah.
It's actually not that bad.
Rather enjoyable.
Yeah.
You know?
A lot of bones though.
Yes, yes.
A bit hard.
Like, it's like I'm eating bones is what I'm feeling.
True.
You know?
It's not something like you, when you eat unagi.
Yeah.
Like, it's not fuka fuka.
It's not fuka fuka at all.
Yeah.
It's bones and skin is what I feel.
Yeah.
But that's true.
Yeah.
You know, I actually don't taste anything from the fish, actually.
Honestly.
The sauce is good.
Yeah, the goodness of the sauce is what I'm feeling, I guess.
The fish itself, I don't feel anything.
Yeah.
A bit of, like, nigami.
That I do.
I do understand.
Like the fish.
The fish is like chiai.
Or like, I very much feel the kind of asari, shijimi-ness.
Yeah.
With it.
I get it.
Yeah.
I get it.
Can I try the karaage?
Sure.
This right here is the karaage.
Right here.
Itadakimasu.
So I guess that's the honenuki version.
Yeah.
So you can taste the fish itself.
Yeah.
Right.
I get shishamo too.
Ah.
Tashikani.
Similar.
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Tashikani, tashikani.
I see.
The karaage is good.
Yeah.
The karaage is good.
Yeah.
Like, I mean, not bad at all.
Yeah, not bad at all.
Like, I don't know what the image the Japanese people have towards this.
Like, that they think it's a bad dish or something.
But it's actually not bad.
It's actually rather good.
Yeah.
But still, it's true, like, when they have so many bones.
Yeah.
And it's kind of hard to bite.
That's quite an exact as an image.
They got so many bones and also taste a bit of, like, muddiness a bit.
Yeah.
Yeah, so.
Right.
I get how that's a no-no for some people.
Uh-huh.
But, like, if you come in here with, like, knowing that this is, like, a gorgeous dish.
Yeah.
Then it wouldn't be such a.
Right.
Like a, like an oh-no kind of.
Yeah.
Taste, right?
I'm going to go for the koi kuchi.
Koi kuchi.
I will add the sansho.
Yeah.
Itadakimasu.
I just, I eat only the meat right now.
Not that much of a flavor in it, actually.
It's a bit nigai.
I think that goes well with sake or, like, beer.
I get that asari taste that you said earlier, but it's very subtle.
Yeah, yeah.
Very subtle.
Like, it's very asari.
Yeah.
Like, I saw it's more, like, deep and, like, heavy taste, but.
Ooh.
What was that?
The cap.
It flew.
Did it go anywhere?
Did I lose the cap?
Did it go under?
12:07
I'm sorry.
I think it's around here.
I'm sorry.
I'm sorry.
I'm sorry.
I'm sorry.
I'm sorry.
Thank you.
Thank you.
Thank you.
What did you just do?
It was so tight, right?
Yeah.
So I was, like, I was squeezing it, and then it, like, a Beyblade, like, boom, it went
on.
How was the sauce?
Yeah, the sauce was, like, it tasted like a.
Very kind.
Yeah.
You know?
Very kind.
Very, very kind.
Yeah.
Like, I don't know why, but, like, reminds me of Wolfgang when we went to the, in New
York, and, like, how.
Yeah.
Yeah.
Yeah.
Yeah.
Yeah.
Yeah.
Yeah.
Yeah.
Yeah.
Yeah.
Yeah.
Thank you.
Thank you.
Thank you.
Thank you.
Thank you.
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Thank you.
Thank you.
Thank you.
I'm moving on to the next episode.
Okay.
Of course.
Alright.
Thanks for sitting, guys.
Bye bye.