00:02
Welcome to Kevin's English Room Podcast.
Hello.
Hey guys.
Hello, hello.
We got a message from Wakana-san.
Okay.
Thank you.
Thank you.
初めまして、Wakanaと言います。
初めまして。
高校3年生の受験生です。
Okay.
いつも塾の帰りの電車で聞きながら帰っています。
Thank you.
この間、聞きながら歩いていた時に、たまたま友達に会って、なんかニヤついてないと言われました。
Okay.
いつもありがとうございます。
You're welcome.
You're welcome.
さて、このフォームで送るのをやってみたくて送ったので、ろくな質問が思いつかないのですが。
No problem.
好きな冬の食べ物は何ですか?
好きな冬の食べ物は何ですか?
Okay.
答えていただけたらとんで喜びます。
Great question.
気温差が大きい日々ですが、
Yeah.
気温差が大きい日々が続きますので、体調にお気をつけください。
これからもYouTube、インスタ、TikTok、Podcast、全部楽しみにしてます。
受験生なのに頑張ってください。
I really like the dumb questions.
Yeah.
Yeah.
It's a dumb question but…
Yeah.
It's a dumb question but…
It's a dumb question but…
Yeah.
少女は…
It's a…
It's a dumb show, so like it's…
It's a perfect match.
It's a perfect match.
好きな冬の食べ物は何ですか?
好きな冬の食べ物は何ですか?
There's a lot actually.
There's a lot.
Right now.
Right now.
Okay.
I'm into nabe.
Oh yeah.
So I'm at the peak of my health.
Oh that's perfect.
I told you that before.
And what I do is I chop up the vegetables.
Wow.
I chop up the vegetables.
Chop up the vegetables.
Chop up the vegetables.
Chop up the vegetables.
I chop up the vegetables, and then I just dump it in the pan with the puchito nabe, and it's so easy.
So I am really into nabe right now.
Oh, great.
What kind of flavors?
Yeah, I'm open to all flavors, but the ones that I bought so far is the shio janko nabe and the tonyu nabe.
And I just ran out of both, so I'm going to go to the grocery store and buy me a next good nabe.
Recommend me a good nabe.
I love kimchi nabe.
Ah, okay, okay.
Or shio janko nabe.
Okay, okay.
And I love agodashi nabe.
Oh, never tried that.
Yeah, you know the fish tobigo or something?
Uh-huh.
Tobigo dashi.
Oh, wow.
Yeah.
Okay, I'm going to try that.
It's not that.
It's completely different than the usual shio janko shoyu, but it's...
It's got its own flavor.
Yeah, yeah, yeah.
It's good.
Okay, I'm going to try that.
Yeah.
Oh, the other day I did a miso nabe.
Okay.
Yeah, called ishikari nabe.
That's from Hokkaido.
No, I don't know that.
Okay.
Yeah, yeah.
You put in a shake.
Ooh, nice.
Shake, miso, and like kinokos, and like...
That's really good.
Yeah, some corns even.
Ooh, wow.
Yeah, yeah, yeah.
It's a nice nabe.
Yeah, yeah, yeah.
Okay, okay, okay.
Just like, you know, miso ramen.
Hokkaido miso ramen.
Oh, it's true, true, true, true.
Oh, it's good.
Nice.
Nice.
Yeah.
Yeah, yeah.
Yeah.
I love ojiya.
I forgot what that was.
What was it?
What was ojiya?
Ojiya, ojiya.
It's like, you know, the after nabe, you put it into the rice, and then cook it with
that tamago.
Ah, the rice and the tamago.
Yeah, yeah, yeah, yeah.
After nabe.
Ah.
You like that?
Yeah.
You don't like that?
True.
I mean, yeah, it's got the nabe dashi.
Yeah, yeah, yeah.
Yeah.
Yeah, and tamago in it.
So do you prefer this over the udon?
Yeah.
Really?
Yeah, I do.
Oh, really?
Okay.
Okay.
The udon is the top for you?
Wait, what are some other options?
Okay.
Sojiya.
Okay.
Udon.
Okay.
Ramen, sometimes.
Okay.
Sometimes soba.
Yeah.
Yeah, those are the mains.
Definitely udon.
Oh.
Definitely udon.
Wow.
If you go to OK Store, no, not OK Store, My Basket.
My Basket, okay.
And you know how this little already made, ready to heat up nabe.
パンで鍋を作る
Yeah, like in the silver.
In a silver, yeah.
In a silver tin throwawayable.
Yeah, yeah, yeah.
Pan.
Mm-hmm.
And I think one of them was chanko, shio chanko nabe.
Yeah.
Yeah.
If you udon that.
If you udon that.
Yeah, if you udon that, it's so good.
So good.
Wow.
Yeah.
I mean, think about that.
You know, nabe yaki udon.
Okay.
I love nabe yaki udon.
Uh-huh, uh-huh.
So it's very close to that one, right?
Yeah, I guess it is.
Like it, so it's so good.
It soaks up.
Yeah, yeah, yeah.
It really soaks up the umami.
And it's unbelievably, I've never tasted an udon that's as good as that.
Wow.
With that one?
With that?
With that, with the combo.
Okay.
The My Basket, shio chanko nabe, and then the kanso udon.
Kanso udon?
Yeah.
It's not the reito udon.
I'm talking about the kanso no joun no, you know, udon that you don't.
Like in, like this packed?
Yeah, in a pack.
It's like a, yeah, it's like a, it's, it's, it's piled up into like a single bar.
Oh, piled up one.
Okay, okay.
You know what I'm talking about?
Yeah, yeah, yeah.
Those hard dried.
Those hard dried one.
Oh, I see, I see, I see.
That.
Wow.
That, it adds a little bit of a salty flavor to the udon.
Uh-huh, uh-huh.
And it's, it's just, it's very good.
Oh.
Yeah.
Have to try that.
Yeah.
Yeah.
I always use the, you know, kind of chiyo.
Oh, yeah.
Like that, you know.
I think I know what you're talking about.
Yeah, like already boiled.
Boiled ones for those.
Ah.
Yeah.
Yeah, the, I'm using the kanso one.
Ah, that's better.
Yeah.
Because it soak up like every.
Yes.
Every.
Yes.
Yes.
So once you're done with the nabe, and then you have, you still have a little bit of shiru
left, right?
Yeah, yeah.
With that shiru, add in the udon, and it kind of almost soaks up all the shiru.
And it's just, it's so thick.
It's like a shirunashi udon.
Oh, wow.
And it's like really good.
Oh.
Yeah.
I, I.
You should try that.
Yeah, I do.
I should try that.
Yeah.
Oh.
Yeah.
Sounds very tasty.
It is, man.
It is.
It's awesome.
Makes me hungry.
It's really good.
It's really good.
Yeah.
Wow.
Yeah.
Good.
Yes.
Yes.
Yes.
うどんとカニ
Any favorite winter food for you?
Yeah, same as you, nabe.
Nabe, yeah.
That's nice.
Or like, I love omochi.
Ah, omochi.
Yeah, yeah, yeah.
Yeah.
Not like winter.
It's like a new year, kind of.
But yeah, I love omochis.
Have you already had your first omochi?
Not yet.
Not yet?
Not yet.
Oh, okay.
Have you?
No.
No.
Yeah.
Usually like from the New Year's Day, I start eating omochis.
And then.
I see.
I see.
I see.
Yeah.
True.
True.
True.
True.
Yeah.
Um.
Ah, kani.
Kani.
I love kani.
Yeah.
Yeah.
Yeah.
Yeah.
Yeah.
Yeah.
Yeah.
Yeah.
Yeah.
Yeah.
Yeah.
Yeah.
Yeah.
Yeah.
Where would you go to get yourself a kani?
I.
Hmm.
Is there a, like a chain store that can buy kani?
Yeah.
They have like a kani restaurant.
Kani Doraku?
Yeah.
Those.
Those.
Other than that, is there any like.
Yeah.
They have some other chain.
Oh, really?
They do?
It's not like huge, wide chain as like Famidesu, but.
Hmm.
Yeah.
They got some?
Some.
Yeah.
Yeah.
Yeah.
So, I've never went to those places.
かにの注文方法
Do you, what do you, do you order?
Well, how do you order in those places?
Do you order like some?
Kanbon?
Oh.
Kani no ashi mitai?
Well, how do you do that?
In the restaurant?
Yeah.
In, in, in those restaurants.
Yeah.
Yeah.
Um, so they have, you can choose like what a course or like, you know, you can order
from that.
Yeah.
Tanpins.
If, if you choose course, it's, it's course.
So you can have like sashimi and then kani no yaita yatsu and then, you know, every.
Every kani available.
Yeah.
Every, every way of cooking the kani.
Yeah.
Yeah.
Yeah.
And, and, and last, kani meshi.
Uh-huh.
And then.
かにの調理方法
And then kani, yeah, and then.
Okay.
Um, but other than that, you can, yeah, you can order like boiled kani.
Sambon?
Yeah, sambon.
Or like, oh, like san nin mae.
Ah, I see.
Yeah, yeah, yeah.
Oh, so they got all these options available for you.
Yeah, boiled or yaki.
Boiled yaki.
Taraba wa zuwai, you know.
Wa zuwai, okay.
Yeah.
Okay.
You can, you can choose that.
What's your most favorite type of, uh.
Kegani.
Kegani?
Yeah.
How do you like it cooked?
Boiled.
Boiled kegani?
Yeah.
Yeah.
Boiled kegani?
Final answer?
That you're, all right, boiled kegani.
It's a tough one.
Yeah.
Boiled kegani, yes.
I'd say, yeah.
Kegani boil.
かにの味
Oh, so you boil the whole thing?
Yeah, yeah, yeah.
The whole thing?
Yeah, whole, whole kegani.
And then you kind of rip it, kind of like.
Yeah.
Crack it.
Yeah.
Yeah.
You eat the meat inside, right?
Right, right, right, right, right, right, right.
And you can also eat the miso.
Ah.
Yeah.
That's popular.
Yeah, yeah, yeah.
Every time I look at it, I just, I get so like, I doubt these human beings of like,
I, keon, keonkan, huge.
Yeah.
Wow.
That's, that's fucking, I can't believe I'm the specie that eats this, this fucking gross looking thing.
But it's good though.
The taste is really good.
Yeah, yeah, yeah.
Right.
Thanks for listening, guys.
Thank you.
Bye-bye.
And kaki.
Ah, kaki.
Yeah.
That was it.
That's it.