Welcome Tomodachis! We are a Tokyo based podcast hosted by Makoto (Japanese) and Eric (Taiwanese American). If you love exploring all things Japanese, please join us while we introduce and try Japanese food & drink, TV shows, Travel and Japanese products. We will also explore react and cook foods from all over the world as well!. We hope that we can offer both a Japanese reaction and Taiwanese reaction as two different viewpoints - we would love to hear your point of view as well! Please feel free to leave us a comment if you have any questions about how to survive life in Japan.
We will also invite Japan based vloggers to talk on our channel. We hope we can deliver a unique view of Japanese people and culture to the world.
Joji is a really nice guy in real life, filthy Frank was just one of his many different characters he played as during his comedy era. He mostly makes music now and I got to say I do sometimes Miss filthy Frank
I can feel your frustration there at 13:33. For me, a ramen lover, I ended up horrified at this. On another note, should you feel you want to do reaction video again, you might want to check Jason Farmer's "Making World-Class Ramen With Walmart Ingredients". I will happily say he understand how to made ramen properly, and he explains the method in detailed manner.
Pretty Great Vibe Very Entertaining Alotta Oversimplification Amazing Experience Some Wonderful little Details Not enough Decent Reaction Good Enjoyment
Old video I know but I wanted to comment. What I enjoy most about this and his other japanese videos is how layered they are. He keeps using phrases that are technically correct, in that they are japanese, but that literally nobody in japan would ever use because it either makes no sense or is WAAAAAY out of line. Which is the next part of the joke, that he is trying to trick people into saying bad things in japanese. Sort of like an older brother teaching you how to swear in another language. But even under that its more, because he is really good with puns, like the poster he had setup there, which others have already explained why he wrote that. And if you are a fan of his channel, you already know not to repeat what he is saying, but half the fun is trying to figure out what it really means. His stuff is just way more involved than the surface level of some crazy dude yelling bad things at the screen that someone who just stumbles across his videos might think.
There hasn't been 40000 years, that is just an atheist wish that has been well debunked to those of honest and competent inquiry. And withing the next few years the soul-damning great deception of worldly false "good" will kick of the great tribulation as prophesied in the one true religion.
Can't focus on anything in this video because of the cat going to town on itself lol. Legit the entire video it's just licking it's own genitals non-stop lol gross.
Bro makoto too serious for something like this. And also, Frank, Joji, Pinkguy, whatever you wanna call him, he has been arrested many times except for the one time.
I am Singaporean and I LOVE Laksa. This garbage is not Laksa. Laksa has many versions throughout Singapore, Malaysia, and Indonesia. Most, if not all, have SEAFOOD as the main protein of the dish. The broth, made with either sour assam (tamarind) or coconut milk, is often blended with shrimp paste (belacan) and a variety of spices. The shrimp paste is pungent and strong, and that serves as a vessel for the seafood to shine in the dish. There is a type of noodle called Chicken Curry Noodle, but even that is a far cry from whatever the hell Jamie just made. The chicken in Curry Noodle is often boiled or steamed and immediately dunked into an ice bath to retain its juices so that it is moist and delicious even while sitting atop a bowl of hot curry, not grilled to oblivion like in this video. Your mention of candlenut is spot on. It is grated into the broth to provide the body for curry. In Singapore style laksa, we add coconut milk as well so that it becomes creamy and thick. Frying the chili paste is also an excellent catch. The paste, called rempah, is fried to awaken the flavours of the spices before being mixed in with shrimp stock. Laksa has levels of flavour and in Singapore's version, most reputable stalls do not even provide chopsticks, you eat with a soup spoon because you are meant to have a mouthful of noodles, protein, and the broth to bring it altogether. Here our main proteins are often fishcakes, spongy tofu (we call it taupok) to absorb the broth, cockles, or shrimp if cockles are not to your fancy. The most important thing, however, is that he never used Laksa Leaf. Which is stupid, that's the whole purpose of the herb. I love this dish a lot and i am dying at seeing him drag it to hell
I think you might have missed a step. To sieve the gravy before putting into the bowl. This is to ensure you don’t choke on the sediments from the grounded spices. Also, the coconut milk is best to be added at the last part, say last 5 min of the cooking. Some of us like to add sesame seeds and roasted peanuts into the spices and ground them all together. This is to make the gravy richer and thicker and more aromatic. Another option is to omit the dried shrimp. Many of us don’t really put dried shrimp. It’s not wrong, but quite rare. Other than that, you guys did amazing. Not many of us sarawakian make Sarawak laksa from scratch. We usually just get the popular ready made paste from the shops.
