メッセージの紹介
Welcome to Kevin's English Room Podcast. Hello guys. All right. Pick a message from
some kind of some, you know, old. Yeah, let's go. Years ago thing. Okay. This one.
That was sent on 2023. So two years ago. Whoa. So now I guess she's
大学2年生?大学2年生? The end of... No, 大学2年生だったばっかりだ。だったばっかりか。
Yeah. Okay.
Thank you. Thank you. I hope you made it. Yeah, I hope you made it to whatever you're aiming for.
Yeah. Yeah. Even if you didn't make it, I hope you're happy in any way. Yeah. I mean.
Yeah. What a kind thing to say. Yeah. I mean, honestly. Yeah. Yeah.
What is something that you'd eat only during winter?
It's a little special, but like Osechi Ryori. Oh, that's true. That's a very highly seasonal.
Yeah. It's a little not like winter food. It's more like January food. Yeah. Yeah.
January food. Yeah. Yeah. Yeah.
Stew. The white stew, maybe? True. True. Oden? Yeah. True. True. Yeah. Nice.
That doesn't mean you can't really find it or you can't eat it though, right? But yeah.
But it tends to be... It's typical. Yeah. You know, it's popular around the winter season.
True.
Winter food. Winter food. Well, Nabe. Nabe. Yeah. Nabe. True. I know you do that every day.
I do it, yeah, all year. Every day. Almost. Yeah. But it's like a typical winter food for Japanese.
Yeah.
料理の興味
Is there anything you're into now? Now? Yeah. Not winter food? Not... Yeah, we're just gonna...
I'm just gonna pause on that question there. I'm interested in what you're like generally
interested right now. Is there anything on your mind that you're like into? Like your next...
Dinner? Next allergy. Your next upcoming allergy potential. Oh, you're talking about that. Okay.
Sure. You know, I mentioned before about the pasta. Yeah. The... Pepperoncino. Yeah.
Yeah. That's what I'm making. That's what you're making. Okay.
I'm still into it. Oh, wait. But several months ago, didn't you say you was pepperoncino?
It's really close. Okay. It's like... But it was pepperoncino, right? Yeah. You were
making pepperoncino. First, it was pepperoncino. Yeah. And then, as it's like Italian
ryorinrin yosei kousu, you have step, right? Okay. The first step was pepperoncino.
Hold on. Are you taking courses to be an Italian chef or something? Is that what you're saying?
It's like a YouTube channel. Oh, so you're... Okay. So, you're enjoying this cook channel.
Yeah. Chef. Italian chef. I see. Saying this is Italian chef yosei kousu. Oh, I see. It's not
actual kousu, of course. Yeah. It's just a fun concept. Yeah. Yeah. Yeah. Introduce some recipes
and everything. I see. Yeah. I see. Yeah. Yeah. So, you're watching that video. Yes. From the
beginning. And then, the first one was pepperoncino. I see. That's like the most simple,
the most, you know, the easiest to begin with. Yeah. And basic one, you know. Okay. So,
I started with from pepperoncino. Okay. And then, after that, you put a little tomato
in it and that's kind of arrabiata. Oh, so you're just adding tomatoes. Yeah. Yeah. Yeah. And after
that. Okay. Now, I'm kind of half step in until you add kinako or like some seafoods like hotate.
I see. Shrimp. Okay. Those things. Oh, okay. I'm stepping into that. You're like step two or three
somewhere. But I'm in like in the middle of two or three. So. Okay. So, I see. But that has been
going on for a long time. So, you've been eating pasta for... Yeah. Quite a while now. True.
Have you? Yeah. But not... I had like hikkoshi timings. Yeah. And those period, I wasn't that
able to like because I packed everything. I wasn't fully like cook every day. Okay. So,
they were pause moment. Okay. I see. I kind of going back to the school. I see. But you're now
attending like this school. Oh, I see. I see. Okay. How many dishes is there like in the course?
Like, how many are you going to make? I guess hundred. Shit. So, there are videos for all of
that? Yeah. Yo. But includes, you know, for like kinako no tomato no pasta. Like a mushroom no
tomato no pasta. Just basically the same thing. Really close. Yeah. Got it. You don't have to
learn everything. Yeah. From the beginning. And also, there are like not only pastas but it's
like meat things or fish things. Oh, okay. Yeah. I see. Salad sometimes. Oh, okay. Yeah. I see.
So, do you find yourself getting better at cooking Italian food? Yeah. At least for the pastas. Yes.
I see. Yeah. I see. Okay. So, that's what you're into right now. Yeah. Is it good? Is it good?
Yeah. But I'm taking more balance. Oh. After. I see. After that. You're not all those, you know.
食べ物の好み
Eating all three meals every day. No anymore. Pastas. That's good. That's good. Yes. Yeah.
That's good. Yeah. Do you have anything that you're into right now? Right now?
I recently bought a chocolate bar. Okay. By Nanaya. Sorry? Nanaya. Oh, Nanaya. Nanaya.
Nanaya. Nanaya. I don't know that. Okay. It's interesting. So, you have like 12 chocolate bars.
Like 12 chocolate sticks from left to right. Yeah. It's a gradation of how thick the matcha is.
It's a matcha chocolate. So, you have like 10% matcha chocolate and then up to like 120
matcha chocolate. 120? Yeah. I don't know. I just made up the numbers. But like it's super thick
though. Super matchy. Matchay. Right? Okay. Right? So, that's interesting. I bought that.
In one package. Yes. You can enjoy all different, you know, thickness of matcha.
That I'm kind of into. Oh, yeah. Nice. Nice. Nice. Nice. So, you love matchas.
They're really good. Matchas are good. I gotta tell you. Yeah. Matchas are good, man. Of course.
Yeah. Yeah. You love matchas. I love matchas. Yeah. Yeah. Yeah. Nice to hear that. Thank you.
Thank you. Yeah. Didn't want to like, you know, didn't mean to like force you to,
you know, squeeze that hard. Oh, no. No, no. It came out naturally. Yeah. I do still love
matchas. Don't worry about it. Yeah. Yeah. I thought you were like about to, I don't know,
cry or something. Oh, no, no, no. No, no, no. Easy answer. Easy answer. Don't worry about it.
You didn't even think about that? No. Don't worry about it. Yeah. I was just thinking about
something else. That's all. Oh, okay. Yeah. So, let's go back to what our favorite food is.
Winter food is. Winter food. Yeah. I would say kaki nabe. Kaki no nabe. I gotta try that. Oh.
Because I've never tried it. Oh, really? Do you get kakis? Do you just buy the random from
raw kakis and then just dump it in there? Yeah. With a kaki nabe no moto? I don't think there
are kaki nabe no moto, but if you, if there is kaki inside, that's. That makes it all good. It
can be anything like, I don't know, like, I don't know, yosenabe no moto. Yeah. Yeah. Yosenabe no
moto would be the best, I think. Would be the best. Okay. I see. Yeah. But do it in winter season
because there's, you know, you have to pick good kakis. Like seasonal. And that's in the winter.
2年前のメッセージの再訪
I see. I see. Yeah. So, you have to get the dashis, right? You put it in the raw,
so you'd have the dashis all over the. Is that not what you're trying to do? No. You have to put
kakis at the very last, I guess. Oh. Because it's going to shrink. Got it. If you boil it too much.
Oh. So, you're not enjoying the kaki soup? It's just the kaki itself, you like? As the gudai.
Gotcha. Yeah. They're in Tsukiji, they have a kaki ramen. Have you tried that before? You
tried it. It's really good. I tried it. Tsukiji, they have a kaki no ramen. Oh. You have to try
it. They're good. I love kaki no ramen. Yeah. I'm going to check that. Yeah. All right. So.
Okay. All right. Thanks for listening, guys. Thank you. Bye-bye. Is it in Tsukiji? Yeah,
it is in Tsukiji. Yeah.
