He's so adorable when he makes mistakes and worries about it, even though it's normal and not to be embarrassed about especially when you are a beginner on something. Also Mizushima-san ganbatte!.
Directly from England; I've watched every cooking video you have uploaded and they look absolutely delightful. Every dish that has been made are looking tasty in my eyes. I am going to try and cook some homemade Japanese food myself from these videos, and see what they taste like 👍
Just finished watching hama kimi and did marathon mei's butler film for my quarantine. And found out this channel made me smiles from ear to ear. Thanks..
Another great recipe and tips thanks to Mizushima-san and Noguchi-sensei. That temperature checking with chopstick is definitely useful, as I suck in measuring oil temperature. Will try this, though I wonder is the chopstick wooden?
You can use chopsticks or since we Arabian don't use chopsticks you can also take a tiny piece of tissue and soak it with water and drop a few drops in the oil, I use this way!! 👍🏾
Apologies if I made an error. I have only been learning Japanese for a few months and I am teaching myself. The best way to learn is by attempting to use the language, but of course I will make mistakes to begin with, especially since I do not know many kanji yet. I hope not to offend any native speakers. Please bear with me while I try to improve.
I hope next time Hiro will invite: Hidenori Tokuyama(Yaguruma/Kick Hopper) Masato Uchiyama(Kageyama/Punch Hopper) Kazuki Kato(Daisuke/Drake) Yusuke Yamamoto(Tsurugi/Sasword) Yui Satonaka(Hiyori Kusakabe) Anna Nagata(Yuzuki Misaki) Natsumi Okumura(Jyuka Tendou) Yuka Teshima(Renge Takatori) etc. As a special guest.
Trick is to clock up just as you put the croquette in the oil. That way the splash won't have time to hit you and you'll be able to defeat the worm that's attacking the city before they're done.
