自炊と料理の好み
Welcome to Kevin's English Room Podcast.
Hello.
Hello guys.
Alright, this one.
This one.
Yoconta-san.
Yoconta-san.
料理中や洗濯中、あらゆる家事を行いながらこのポッドキャストを聞くのが好きで、たまに返事をして会話に参加しながら聞いているので、勝手にケビンさんとヤマちゃんさんは友達だと思っています。
質問です。お二人が自炊するときに最もよく作る料理は何ですか?
私は餃子、シャブシャブ、トマトパスタ、キムチチゲ、湯豆腐、トンペー焼き、チキンステーキ、グラタン、ラザニアをローテーション。
たまにハンバーグや唐揚げ、3年に1度コロッケ、レシピを見なければ作れない料理をしばしばという感じですが、周りの人に聞くと結構私が作ったことのない料理を普段の料理として作っていて面白いなと思います。
私は餃子を大量に包みながらこのポッドキャストを聞くことが多いです。めちゃくちゃ楽しいです。
ポッドキャスト3話分ぐらい聞くと100個ぐらいメモる。
Wow!
みんなが何を食べて生きているのか、何を普段の料理だと思っているのかを聞くと意外とみんな違って面白いです。お二人のご回答を聞けたら嬉しいです。よろしくお願いします。
貝料理の比較
Are you still going to that school? Are you still attending the school of pastas?
Yeah, the college.
Yeah, the college of pastas?
Yeah, yeah, yeah.
What are you making now?
Now I'm entering a different class.
Okay.
Yeah, I stepped out like ninensei or something.
Okay.
Now I'm into like bongore thing.
Bongore? I forgot what that is.
You know, the shells like asari no bongore.
Is that still pastas?
Yeah, yeah, yeah, yeah.
I see. I see.
Oh, those.
Yes, yes, yes.
Can you buy these shells? Can you buy that in like just the average grocery store?
Yeah.
Okay.
Yeah, I mean not like the fresh, the most fresh and the best ones, but you can find them in a pound.
In a pouched, packed version.
Leitou?
Not leitou.
I see.
It's just like a hotofu.
Yeah, you know.
Oh, okay.
It's like a packed version with the water inside.
I see.
Yeah.
Is this the same? Do you put this in the miso soup? Is that the same one?
Sometimes, yes.
Different one?
Sometimes, yes.
Okay.
I see.
Do you know those shells? Like do you, can you tell?
You know, I'm not that familiar though, but I think I've had this shell pasta.
But I know it's different from like the omisoshiru ones, the asari.
I know it's different from, asari is much smaller.
So this is asari.
Oh shit, this is asari.
And the smaller ones are shijimi.
Oh, yeah.
Yeah.
The shijimi miso shiru is the one.
Yeah, yeah, yeah, yeah.
It's good when you drink alcohol.
Yes, yes, yes.
Shijimi miso shiru is amazing on your body.
Yeah, yeah, yeah, yeah.
Okay, yeah.
So that's shijimi, the little ones.
Yeah.
And then this one, asari, is like around this size.
Yeah.
Like this.
I think I've seen it.
Yeah, I think I've had it.
Yeah.
And you have hamaguri, which is a little bigger than that, like this size.
Those three are the kind of common.
Oh.
The one you find in the Spanish food diarrhea.
It's murugai.
Murugai, yeah.
You know, black this.
Yeah, that one.
So that's not the one you're talking about.
Yeah, yeah, yeah, yeah.
Kuri, kuri, kuri.
Hamaguri.
Hamaguri.
Hamaguri.
Hamaguri is like you, for example, you go to robatayaki or, you know, like you go to
a port, some kind of port.
Okay.
And, you know, you have like image of like you have a fireplace and you got ames and
then you put kaki or like ames on top.
Yeah, yeah, I know that, yeah.
And you have, that's, that's, you have hamaguri.
That's hamaguri?
Like this big and like.
Oh, so you fire it up and then it opens?
Yeah, yeah, yeah, yeah.
Oh, okay.
You're not familiar with that?
I think I know.
Okay.
But I thought that was the same as the Spanish.
Oh, okay.
It's a different one.
Okay, it's different.
Yeah.
It's a bigger one.
You know, it looks really similar to the one you use for bongole.
Yeah.
It looks similar.
Yeah.
But if you see the real ones, the size are really different.
Bigger?
Asari is like this and hamaguri is like this big.
That's very big.
Yeah.
Oh, like this?
Yeah, yeah, yeah.
That's a beautiful shell.
Yeah.
Yeah, beautiful shell.
I like that.
Oh, and you can't, oh.
Yeah, yeah, yeah, yeah, yeah, yeah.
I see.
So this is the most expensive.
Oh, okay.
Out of three.
I see.
Can you tell the difference?
Like, if you close your eyes and it gave you the inside, you can tell the difference?
So first of all, the size are really different.
That's a giveaway.
Yeah.
So if you cut in a piece, like I just have this size.
Yeah.
It's hard?
It's hard.
I'm not sure if I would tell the difference.
Okay.
Yeah.
Hamaguri is like, taste-wise, like thin.
Like it's more, I don't know how to say, like it's more like ojyokin.
I see.
It's like, oh, I'm hamaguri.
I see.
I see.
Kind of.
Oh, okay.
Yeah, kind of Japanese-y, I would say.
Okay.
Like Kyoto or like those things.
Oh.
Compared to the bongole version?
Yeah, asari.
Asari is like.
It's more like, what?
Teenager?
Like asari.
Gangster?
Like, yeah.
Muscular?
Yeah, it has strong.
Okay.
Punchy.
It's got more of a, okay, I see, I see.
Stronger, energetic.
Yeah.
Oh.
So I guess that's why they use osuimono for hamaguris.
Because it's gentle?
Yeah.
Yeah.
I see.
If you put hamaguris in paella, you destroy everything.
Like.
The paella is too strong?
Yeah, paella is too strong for hamaguris.
You won't taste anything.
Hamaguri is not going to live?
Yeah.
Oh, okay.
It's mottainai.
I see.
Oh, I see.
I think so.
How about the bongolia, bongori, not bongolia.
Mongolia.
Mongolia.
Mongolia, yeah.
Bongore.
How do you say that in English?
Bongore.
Bongore.
Bongole.
Bongole.
Bongole, yeah, it could be.
Yeah, I could be wrong about bongole.
Yeah, I don't know.
It's Italian thing, so I don't know how to say it either.
I see.
How are they saying it on the video?
So he's Japanese.
Oh, I see.
So he says bongore.
Bongore.
Oh, okay, I see.
Yeah.
Okay.
アサリの魅力
How much is the bongole shell?
Not really.
Average?
Like 300 yen or something?
200, 300 yen?
Yeah, yeah.
For one pack, like 300 yen.
I see.
It's not that expensive.
You can put it in miso soup too.
Oh, okay, that's good.
Asari no miso soup.
Asari no whatever, like itamemono, nimono.
What's the one they have in clam chowders?
Oh, this is it.
This is the same?
Yeah, yeah, yeah.
Okay.
Yeah.
Nice.
I love the clam that they have in clam chowder.
Yeah, yeah.
So good.
So good.
So good.
So good.
So good.
So good.
So good.
So good.
That's for me a good clam chowder.
Yeah.
Yeah.
So I like those.
Yeah.
Aren't they like strong?
They're firm.
Yeah, yeah, yeah.
The texture is like really tough too.
They have a really.
Yeah, yeah, yeah.
I like it.
I like it.
Yeah.
Yeah.
Yeah.
They're strong shells.
Oh.
Yeah.
Yeah.
I see.
Huh.
It's good?
Yeah.
Yeah?
I mean, I'm still not really, really good level.
I just did it twice.
Okay.
satisfied with their work.
Right.
I see.
And also it depends on the quality of the shells.
Sometimes it's really salty, sometimes it's not, and that's kind of difficult.
You gotta adjust.
Yeah.
I see.
This has always been hard to eat, you know.
Whether it be shijimi no miso shiru or this pongole, you know, you always sort of need
a technique to sort of get that inside out, right?
True.
That's so difficult.
True.
And some people don't even eat the meat of the shijimi no miso shiru.
I like to eat it as much as possible.
Sometimes I miss a few, but I would like to.
But for the pasta, I'm sure everybody eats the inside, right?
This one, yes.
It's probably easier to get it out.
In the recipe, the chef, he put out all the meat from the shell while he's making it,
and so there's no shiru in there.
Right.
You can eat everything.
That makes so much more sense.
That's so much easier.
I like that.
That's what he does.
That's better.
100%.
Yeah.
Pongole.
Yeah.
Me too.
I love eating shijimi, meat of shijimi, that's what I do.
My grandparents living in Hokkaido and some relatives in Hokkaido, for them, they don't
eat them.
Why?
Why do you eat this?
It's for dashi, right?
Why do you guys eat those tiny things?
No.
They're like, really?
Yeah.
Because they have way bigger shells.
I see.
Easily get those shells, bigger and more tasty ones.
It's almost cheaper than what we could get in Tokyo probably.
For them, shijimi is like for dashis, and then, you eat them?
But they're good though, right?
Yeah, yeah.
For me, that's good, but I remember my grandma, I remember, like, whoo.
Really?
Yeah.
I see.
They're good.
They're good.
Yeah.
They're good.
They're good.
Yeah.
サザエの印象
What about other shells?
Do you, like, sazae?
Do you know what sazae is?
You know, I don't think I've, I don't even know what it looks like.
Yeah, yeah, yeah.
Sazae.
Ah, yes, I've had it.
Yeah?
Okay, that, okay, I've had this, and that was a little bit too thick.
It was too, yeah, it was too, like, you know.
You mean taste?
Thickness, like, size-wise, you know.
Oh, okay.
When you look at shijimi, like, you know, it's really small, it's biteable, it's juicy.
Okay, yeah.
But for sazae, it was too, the middle part was just, it was too nothing.
It was too, it was too, you know, how can I say this?
There was no juiciness in it.
There were no, like.
Really?
It was just straight up.
Okay, so you know how when you eat seafood, sometimes there's, like, the aoksasa?
Yeah, yeah, yeah.
There was too much of that inside.
Oh, how did you eat them?
Sashimi?
I think it was like, I think it was like a barbecue style.
Oh, okay, okay.
You put it on top of a fire.
Yeah, yeah, yeah.
And then you get a toothpick.
Yeah, yeah, yeah.
And then just sort of like.
Click them out?
Yeah, get it out.
And then you show you it.
Oh, okay, okay.
And then you eat it.
Yeah.
Okay, okay.
The, yeah, right, so the top part was, you know how it's thick at the very beginning
of the sample?
Yeah, yeah.
Yeah, like when you bite into it, there's too much to bite into.
Okay.
Then it's like, ugh.
Yeah, okay.
I understand they have like umiposa, iso taste.
Yes.
Yeah.
Yeah.
I get it, I get it.
Yeah, yeah.
So you didn't like that much.
Did not enjoy that much.
And the tail was a little bit disgusting as well.
It had decorations on the tail.
Yeah, decoration, yeah.
I did not expect it to have decorations on the tail, so that was a little bit surprising.
Yeah, I understand that.
Yeah.
But um.
But it's good, it's good to me, yeah.
カキの調理方法
Yeah, a lot of people like it.
And what a lot of people like even more to my perspective that I still haven't understood
are kakis.
Oh.
Kakis, man, kakis.
I love kakis.
Right, a lot of people love, just like you, kakis.
Yeah.
I don't know, it's just.
You don't.
How do you enjoy your kakis?
You mean how to cook?
Yeah.
I think there's different ways of eating kakis, you know?
Yeah.
Yude?
I mean, I don't know, should I say it's a yude, but as I said, Hokkaido, they put it
in the microwave.
Wow.
Yeah, and then just eat it.
You microwave it?
Yeah, yeah, yeah.
That's new.
Yeah.
Okay.
It looked like, felt like it's half yude, half nama.
Half yude.
Yeah, that's my favorite.
Interesting.
Oh, yaki?
Yaki, like directly on the frypan?
No, on the frypan, but like on the fire.
Teppan?
Oh, like ami?
Like barbecue.
Like barbecue?
Yeah, yeah, yeah.
Ah, I see.
Yeah, that's a classic.
Yeah.
Isn't that like the most popular one?
Yeah.
Yeah.
I think the most popular ones are yaki or namagaki.
Namagaki, yeah.
Yeah, those two.
Yeah.
I think, yeah, I've had the namagaki.
Mm-hmm.
Didn't like it?
Yeah.
I mean, it was okay, but like, it wasn't like, I wouldn't crave for it.
There were never a time where I was like, oh, I need a kaki.
Okay.
Well, yeah, I think namagaki is the most ocean.
Yeah.
Ocean-y.
I see.
Okay.
Of side of kakis, I guess.
So maybe I should have went for the yaki.
Yeah, like boiled version, it's a less ocean-y.
Okay.
But still, yeah.
Or yude.
Yude, like a boiled.
We had one in New York.
Remember?
We went, I think we went to, oh, no, wait.
Was that, was that, I think that was oyster.
Or was that a shrimp?
I remember we had shrimp.
Didn't we have oysters?
No?
I don't think so.
In the Wolfgang?
Yes.
Okay, maybe not.
But like sometimes you're served in it on top of ice cubes.
Oh, yeah.
Those are, that's raw, right?
Yes.
Yes.
On top of it, yeah.
That's raw.
That's the only one that I've had.
カキの食べ方
Oh, okay.
Okay.
Yeah, that's the ocean-est.
The most ocean-est, ocean-y, okay, got it.
Yeah, well, I like it still, but if you yaki, then I think you would feel a different.
I like it more.
Yeah.
Yeah.
How is that served?
Like, is that served on top of the shell or just the meat itself?
So you just, you put that with the shell on top of the ame.
Okay.
Oh, that's it?
Yeah, that's it.
Oh, right.
And then you eat it.
Okay.
And there's probably shoyu dripped on top?
If you want to, yeah, but you don't need to.
You don't have to?
Yeah.
I see.
Because it's already like salty.
I see.
From the ocean, so.
Yeah, I should try the yaki version.
What about sometimes in a pasta or like, pasta, some kind of.
I don't think I've had pasta before.
Oh, kaki no.
I don't think I've had it before.
Like dishes, like itamemono or like those.
I don't think I've had it before.
Okay, okay.
I remember I told you about the ramen place that I.
Oh, yeah.
The kaki ramen place.
That was delicious.
But they didn't directly use kaki.
It was just a dashi.
I see, I see.
I guess I like the taste of it.
So I should go for the yaki.
Yeah, yeah.
What about, you can find at the grocery store, kaki no oiruzuke things.
Is that there?
Yeah.
I've never seen it.
It's like, I guess in the tsumami corner or somewhere.
Okay.
Yeah, you should try.
Is that like in the chilled section?
It's jo-on.
Jo-on section?
I guess it's around like surume.
Oh, okay.
So it's dried.
It's in the bin.
It's in the can, oiruzuke.
I see.
I think it's easy to.
Much more tastier?
I mean.
Easier for someone who's not used to it?
Yeah, yeah, yeah.
To see food world?
Yeah.
To me, it's less tasty in some way.
But I guess it's easier to start with.
You're more used to it.
Become friends with those oysters, I guess.
Okay, I'll try that.
Yeah.
But still get the goodness of the kaki.
Yes, yes, yes, yes, yes.
I think I should try that first.
Yeah.
Yeah.
I will.
Yeah.
Yeah.
All right.
Thanks for listening, guys.
Thank you.
Bye-bye.
