Youtube comments of Restaurant Man (@restaurantman).

  1. In Japan, mask wearing is a standard for institutional food preparation and service. It prevents mucus and saliva from being deposited onto the food.
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  2. In Japan, mask wearing is a standard for institutional food preparation and service. It prevents mucus and saliva from being deposited onto the food.
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  3. The investigation into that 2021 incident, determined the diary producer had been responsible for the tainted milk. It was not the fault of the Toyama school district's facilities nor staff.
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  4. Yes.
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  5. In the Japanese public school system, uniforms are not worn during the primary age years, but are worn during the junior high and high school years. Primary school children also wear uniforms if they attend private schools.
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  6. Mengokoro Kunimoto (the restaurant shown in the video) is still in business.
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  7. He's using a pin to poke a hole in the eggshell. This allows air to escape so the egg sets into an uniform shape instead of forming an air pocket, when cooking. It also makes the shell easier to peel after cooking.
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  8. Slurping is a part of Japanese culture and a component of etiquette.
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  9. That sounds like confirmation bias.
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  10. Mengokoro Kunimoto, the restaurant shown in the video is still in operation. For more information, the Google Maps location link is posted in the video's description section.
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  11. In Japan, it is common to wear masks as a normal sanitary measure. In kitchens and food service environments, it prevents saliva from being deposited onto the food.
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  12. That is a fairly standard setup for Japanese school kitchens. Also worth noting is that the featured school is also located in a lower income area.
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  13. In Japan, it's not uncommon to wear masks - even before Covid-19. It's considered a normal sanitary measure. It's seen as a courtesy to others to wear one during flu season, when one doesn't feel well, or when in dusty environments. In kitchens and food service environments, it prevent saliva from being deposited onto the food.
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  14. If you're referring to 3:04, he's using a pin to poke a hole in the eggshell. It allows air to escape so the egg sets into an uniform shape when cooking - instead of forming an air pocket. This also makes the shell easier to peel after cooking.
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  15. The cancer rate is continuing to rise around the world, not just in Japan.
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  16. He's using a pin to poke a hole in the eggshell. It allows air to escape so the egg sets into an uniform shape when cooking - instead of forming an air pocket. This also makes the shell easier to peel after cooking.
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  17. Truth. My family owned a Chinese takeout restaurant and General Tso's Chicken helped to pay our home mortgage.
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  18. Greg has filmed a video about that topic. https://youtu.be/89tYsu2IQEw
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  19. This is a public school, not private tuition based.
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  20. He's using a pin to poke a hole in the eggshell. This allows air to escape so the egg sets into an uniform shape when cooking, instead of forming an air pocket. It also makes the shell easier to peel after cooking.
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  21. He (Greg) has produced a video about this. He has mixed ancestry which includes Chinese, Scottish, Portuguese, and Spanish. https://youtu.be/89tYsu2IQEw
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  22. He's using a pin to poke a hole in the eggshell. This allows air to escape so the egg forms into an uniform shape when hardboiling - instead of an air pocket. It also makes the shell easier to peel after cooking.
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  23. That information is listed in the video's description section.
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  24. That is a Koto, a 13 string Zither that js considered the national instrument of Japan. It is derived from the Chinese Guzheng and was introduced to Japan during the 16th Century AD.
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  25. In Japan, Slurping typically applies to noodle soups (such as Ramen) or noodles which are dipped into liquids (such as Soba). Yakisoba is considered a "soup-less" noodle and doesn't necessarily have to be slurped.
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  26. In the late 19th Century, Chinese immigrants to Japan introduced their cuisine, including dumplings called Jiaozi. Japanese Gyoza are derivived from those dumplings.
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  27. There are several myths associated with MSG which have been dispelled by long term scientific studies. In fact, the chief compound (Glutamic acid) found in MSG - also naturally occurs in food such as Tomatoes, cheese, and seafood. If you eat snacks such as potato chips or corn chips, those also contain MSG.
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  28. He's using a pin to poke a hole in the eggshell. It allows air to escape so the egg sets into an uniform shape when cooking - instead of forming an air pocket. This also makes the shell easier to peel after cooking.
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  29. That sounds like confirmation bias.
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  30. There are drains built into the floor. After the restaurant has finished service, the entire kitchen is hosed down with water and soap for cleaning.
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  31. 100%.
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  32. It's similar, but General Tso's usually has more pronounced flavors of garlic, ginger, and red chili flakes.
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  33. He's using a pin to poke a hole in the eggshell. It allows air to escape so the egg sets into an uniform shape when cooking - instead of forming an air pocket. This also makes the shell easier to peel after cooking.
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  34. He's using a pin to poke a hole in the eggshell. It allows air to escape so the egg sets into an uniform shape when cooking - instead of forming an air pocket. This also makes the shell easier to peel after cooking.
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  35. There are many different Ramen styles, not all are spicy.
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  36. He's using a pin to poke a hole in the eggshell. It allows air to escape so the egg sets into an uniform shape when cooking - instead of forming an air pocket. This also makes the shell easier to peel after cooking.
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  37. While menchi-katsu is used prevalently in eastern Japan, in western Japan it is more commonly called minchi-katsu.
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  38. He's using a pin to poke a hole in the eggshell. This allows air to escape so the egg sets into an uniform shape instead of forming an air pocket, when cooking. It also makes the shell easier to peel after cooking.
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  39. This restaurant, Mengokoro Kunimoto is currently still in operation.
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  40. No, the Salmon is uncooked.
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  41. In the video's settings menu, you can turn on the CC (Closed Captioning) for subtitles in multiple languages.
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  42. Delicious. Thoroughly enjoyed Lampredotto when I visited Florence a few years ago.
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  43. Milk.
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  44. If you're referring to 5:12, that's Tuna Otoro (belly).
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  45.  @SCP01986  "Third World" is not a description for stages of economic or societal development. That term originated during the "Cold War" in reference to countries which were not aligned with NATO or the Warsaw Pact.
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  46. In Japan, according to food safety guidelines: fish which is served as Sushi or Sashimi is first flash frozen to -35F/-37.2C to kill any worms or parasites which may be present.
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  47. He's using a pin to poke a hole in the eggshell. It allows air to escape so the egg sets into an uniform shape when cooking - instead of forming an air pocket. This also makes the shell easier to peel after cooking.
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  48. Birth in Japan does not by itself entitle a child to Japanese nationality, except when a child would otherwise be stateless. Foreign nationals may acquire citizenship by naturalization after living in the country for at least five years and renouncing any previous nationalities.
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  49. Birth in Japan does not by itself entitle a child to Japanese nationality, except when a child would otherwise be stateless. Foreign nationals may acquire citizenship by naturalization after living in the country for at least five years and renouncing any previous nationalities.
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  50. In fact, Chef Naomichi Yasuda was a practitioner of Kyokushin, a full-contact form of Karate.
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  51. Can you provide a time index of what you are referring to?
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  52. Japan has over 3 million foreign residents.
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  53. Old-school egg rolls deserve a high place of honor.
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  54.  @Jsaluma  A cornstarch coating can help prevent meat from toughening during cooking, but that is different than tenderizing. However, using baking soda raises the pH of the meat's surface which causes a tenderizing effect.
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  55. Corn (and by extension Cornstarch) was first introduced to China via Macau during the 1550s. It's been used in Chinese cooking ever since.
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  56. This is important when grilling indoors. The water pan helps to reduce the amount of smoke that is generated.
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  57. The dish originated during the Mid-20th Century. Tomato Ketchup was widely used then, as it is now.
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  58.  @petehoover6616  The same can be said regarding "American Exceptionalism".
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  59. This is important when grilling indoors. The water pan helps to reduce the amount of smoke that is generated.
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  60. Japan's population has been steadily declining since the 1990s.
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  61. 2:33, those are used to bind the harvested buckwheat stalks into bundles.
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  62. In such applications, the aim isn't to retain crispiness. The fried coating becomes an additional layer to absorb the flavors of the sauce. This is similar to some cultures which use bread to soak up soup and sauces.
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  63. Poke is from Hawaii.
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  64. Japanese rice varieties are not usually soaked before cooking. The starch levels and absorption rates are different compared to the varieties which are typically soaked in water.
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  65. A key difference is that India fought for their independence, whereas Hong Kong was essentially abandoned by the British.
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  66. Chunjang is made from fermented soybeans. It has a salty, earthy, and slightly sweet taste.
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  67. Sea Bream.
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  68. Nigel Ng/Uncle Roger is a comedian and not a food expert.
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  69. The recipe link is posted in the video's description section.
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  70. 🍶
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  71. He's using a pin to poke a hole in the eggshell. It allows air to escape so the egg forms into an uniform shape when hardboiling - instead of an air pocket. That also makes the shell easier to peel after cooking.
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  72. The red sauce is Tomato Ketchup. The darker brown sauce is Demi glace.
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  73. During the late 1880s, Europeans introduced fried cutlets - such as Schnitzel - to Japan. Tonkatsu was derived from those recipes.
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  74. Those are actually different dishes.
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  75. One correction - Fortune Cookies were developed by Japanese living in San Francisco. They made them with equipment originally utilized for producing Senbei rice crackers.
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  76. In the Wikipedia entry for General Tso's chicken, it lists several variant names - including General Gao's chicken.
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  77. The aim with this dish isn't necessarily to retain crispiness. The fried coating is intended to absorb the sauce, similar to using bread to soak up soup and sauces. You can fry the chicken twice if you want to retain a crispier coating for longer.
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  78. Tomato Ketchup is considered essential to this dish.
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  79. "Tikki Tikki Tembo-no Sa Rembo-chari Bari Ruchi-pip Peri Pembo".
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  80. It was created by Chinese people and is a facet of Chinese cultural diaspora.
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  81. It was created by Chinese people and is a facet of Chinese culture and migration to North America. It can be regarded similarly to the Italian-American dish of Spaghetti and Meatballs, which doesn't exist in Italy.
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  82. The recipe link is posted in the video's description section.
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  83. The dish was developed during the Mid-20th Century. Tomato Ketchup was widely used then, as it is now. You'll frequently find it in Chinese restaurant kitchens today. Also, the Tomato was introduced to China during the 1500s - around the same time it was brought to Italy.
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  84. That is Bottarga, which is salted, cured fish roe made from Grey Mullet or Tuna.
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  85. Chef Masa is also a ceramicist and makes the dishes, bowls and serving-ware used at his restaurants. I don't think it's available any where else.
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  86. The red sauce is Tomato Ketchup. The darker brown sauce is Demi glace.
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  87. Savory and Sweet.
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  88. The dish originated during the Mid-20th Century. Tomato Ketchup was widely used then, as it is now.
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  89. https://youtu.be/PLMSoD1riE0
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  90. Yes.
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  91. Chunjang is made from fermented soybeans. It has a salty, earthy, and slightly sweet taste - fairly different from Black beans.
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  92. White distilled vinegar is typically used for this recipe.
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  93. Cha Chaan Teng. https://en.wikipedia.org/wiki/Cha_chaan_teng?wprov=sfla1
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  94. No, hand pies are sealed at the edges.
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  95. The 1970s editions are not worth that much. On the other hand, the 1926 edition might be worth something substantial.
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  96. Rice vinegar.
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  97. I believe those are custom made knives. In one of his cookbooks, Chef explained that he had them made when he first began appearing on Iron Chef (the Japanese edition) in the late 1990s. The knives were forged in Japan and the handles are made from deer antlers.
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  98. They're alternate names for the same food.
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  99. The types of dough are different. Panzerroti dough is made with a yeast leavened dough (like Pizza) while Empanada dough is unleavened.
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  100. Sounds bigoted.
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  101. English is most the commonly taught second language in Japanese schools.
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  102. Momofuku Ando developed instant Ramen in 1958. https://en.wikipedia.org/wiki/Momofuku_Ando?wprov=sfla1
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  103. You took the bait. There are 41,000 Chinese restaurants in the U.S. which is more than McDonald's, KFC, Taco, and Wendy's combined. With that I mind, it actually may the favorite.
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  104. 🖖🙂👍
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  105. The outlets may look similar, but the voltage is different. Japan uses 100V while the U.S. uses 120V. Therefore, a voltage converter would be needed to allow applicants and electronics to function.
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  106. There are shops which serve Truffle ramen. Ramen is considered less rigid and is subject to more experimentation, there's Tomato ramen for example.
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  107. The recipe link is posted in the video's description section.
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  108. The recipe link is posted in the video's description section.
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  109. Those are Japanese Maple tree saplings.
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  110. Absolutely.
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  111. No river was shown at 6:30.
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  112. For the past several decades, mask wearing has been a component of Japan's societal culture.
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  113. This same channel has a video playlist for topics about rural Japan. https://youtube.com/playlist?list=PLwBDd34gIIWmoK33Y34MHIrD7yhNlWmBC
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  114. That sounds like confirmation bias.
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  115. I'm Chinese and I like the dish for what it represents. It comes from the Chinese people who created it and their culture. It is a touchstone of migration to North America and can be regarded similarly to the Italian-American dish of Spaghetti and Meatballs (among several dishes), which doesn't exist in Italy.
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  116. This same channel produced a 5 part series about homelessness in Japan. https://youtube.com/playlist?list=PLwBDd34gIIWkYCcAdjJ4WnHjgK_KKiKzx
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  117. It was created by Chinese people and is a facet of Chinese culture and migration in the U.S. and Canada. Similar to the Italian American dish of Spaghetti and Meatballs, which doesn't exist in Italy.
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  118. Thanks for sharing that story. Also, those egg rolls sound delightful.
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  119. Japan has over 3 million foreign residents. Japan's population has been declining since the 1990s and immigration is treated as a necessity.
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  120. Microwaves are designed to heat foods at a fixed rate which is why individual items have their own cooking times. Adding more food by volume slows down the rate of heating and increases the overall cooking times.
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  121. Chef Naomichi Yasuda worked in the United States (New York City) for years, which is likely why he speaks English well. When I visited his restaurant in Tokyo, we conversed easily in English.
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  122. Greg has filmed videos about these topics. https://youtu.be/xycecbwpIzE https://youtu.be/KKrLQDNuMpI
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  123. Correct, Chef Naoomichi Yasuda was a former kyokushin karate competitor.
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  124. Correct, Chef Naoomichi Yasuda was a former kyokushin karate competitor.
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  125. 1:18, that's genuine wasabi root.
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  126. In Japan, any fish used for sushi is first flash frozen to -35F to kill any parasites which may be present.
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  127. Chef Yasuda did have a restaurant in NYC for many years. He moved back to Tokyo in 2011 and operated a restaurant there until retiring in October 2020.
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  128. It was called Sushibar Yasuda (located in Tokyo). Chef Naomichi Yasuda retired and closed his restaurant in October 2020.
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  129. From the time the term "Third World" was first used in 1952, Japan was never considered a Third World country. The term referred to countries that were not aligned with NATO or the Warsaw Pact during the Cold War period.
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  130. Naganegi (Japanese Green Onions) have a longer white stem and are thicker than typical Spring Onions/Scallions, but are still smaller than Leeks. Their taste is more similar to Spring Onion than Leeks.
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  131. Chef Naomichi Yasuda retired and closed his Tokyo restaurant in October 2020.
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  132. Yes, Sushibar Yasuda in Tokyo.
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  133. Do you also slather ketchup on a prime steak?
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  134. Carbon Steel.
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  135.  @based9930  What you described is what occurred to the Native Americans tribes, once the European settlers came to North America.
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  136. Japan has over 3 million foreign residents. Japan's population has been declining since the 1990s and immigration is treated as a necessity.
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  137. Momofuku is the restaurant name.
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  138. Yes.
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  139. Gimbap/Kimbap is it's own distinct dish and has it's own traditions. https://thetakeout.com/what-is-kimbap-korean-rice-seaweed-roll-not-sushi-1847342834 https://tastecooking.com/kimbap-never-korean-sushi/
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  140. There are six major nutrient group: Carbohydrates (CHO), Lipids (fats), Proteins, Vitamins, Minerals, and Water. Most rice varieties contain Carbohydrates, Protein, Vitamin B6, and Minerals (Potassium, Sodium, Iron, Calcium, and Magnesium).
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  141.  @michaeltudda5174  I was referring to the Japanese hamburger / hamburg steak versions that like Salisbury steaks - which this patty is similar to. In that way, they are markedly different compared to American / European hamburger patties.
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  142. That's what it is.
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  143. During the early 1900s, Europeans introduced minced meat patties and croquettes to Japan, which lead to the development of Menchi-Katsu.
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  144. Menchi-Katsu translates to "Minced Cutlet", referring to the minced meat used.
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  145. In the video's settings menu, you can turn on the CC (Closed Captioning) for subtitles in multiple languages.
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  146. He's using a pin to poke a hole in the eggshell. This allows air to escape so the egg sets into an uniform shape when cooking - instead of forming an air pocket. It also makes the shell easier to peel after cooking.
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  147.  @yerda5464  I believe that is the result of using Cilantro as a Spanish loan word due to the influence of Spanish and Hispanic derived cuisines in the U.S. which primarily utilize the leaves.
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  148. In the U.S., it is common to refer to the seeds and roots as Coriander while calling the leaves Cilantro.
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  149. https://en.wikipedia.org/wiki/Taiwanese_beef_noodle_soup?wprov=sfla1
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  150. It's typically the opposite, these things take time.
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  151. He's using a pin to poke a hole in the eggshell. It allows air to escape so the egg forms into an uniform shape when hardboiling - instead of an air pocket. That also makes the shell easier to peel after cooking.
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  152. In the video settings menu, you can turn on the CC (Closed Captioning) for English subtitles.
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  153. Japanese style egg omelette. https://en.wikipedia.org/wiki/Tamagoyaki?wprov=sfla1
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  154. Kombu is a type of kelp that is used in Japanese cuisine. https://en.wikipedia.org/wiki/Kombu?wprov=sfla1
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  155. The restaurant information is posted in this video's description section.
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  156. Yes, Nori seaweed sheets have a shiny side and a dull side.
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  157. Did you try turning on the Closed Captioning?
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  158. Did you get a refund?
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  159. Mengokoro Kunimoto, the restaurant shown in the video is still in operation.
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  160. 👍
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  161. That is how the word is pronounced. Do you pronounce it differently?
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  162. Not according to Japanese law. Birth in Japan does not by itself entitle a child to Japanese nationality, except when a child would otherwise be stateless. Foreign nationals may acquire citizenship by naturalization after living in the country for at least five years and renouncing any previous nationalities.
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  163. Japan's population has been declining since the 1990s and immigration is treated as a necessity.
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  164. That information is posted in the video's description section.
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  165. I've eaten at Sushi Bar Yasuda. This Chef washed his hands in between preparing each dish.
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  166. Sushi is often eaten using one's hands. In Japan, it was originally developed as a "finger food" and this is still an acceptable practice.
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  167. In Japan, Salmon sushi has been popular since the 1980s.
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  168.  @ediefakhriajunabdullah1393  It's all good. To live is to learn.
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  169. In 2014, I dined at Chef Naomichi Yasuda's restaurant in Tokyo. He washed his hands over a dozen times during the course of preparing the meal.
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  170.  @pairidaezas  Due to the pandemic, Chef Yasuda decided to retire.
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  171. Chef Yasuda worked in New York City for over 20 years, which is why his English language skills are good.
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  172. 🥩👍
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  173. Covid.
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  174. It's for locals.
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  175. Ludwig van Beethoven.
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  176. During the late 1880s, Europeans introduced fried cutlets - such as Schnitzel - to Japan. Tonkatsu is derived from those cutlet recipes.
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  177. Are you saying you have experience with killing and eating them?
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