料理研究家リュウジのバズレシピ
21:06No-Simmer "Reckless" Lu Rou Fan: Saving Effort with Charred Onions and the Way You Cut the Meat
In this episode, culinary researcher Ryuji remakes lu rou fan (braised pork rice), a Taiwanese street food, as part of the "Reckless" series. Ryuji had previously released a lu rou fan video, which go
24:52Ryuji Tries Authentic Mala Tang at Yang Guo Fu Malatang, Almost for the First Time
In this episode, cooking researcher Ryuji eats mala tang at the Ueno branch of Yang Guo Fu Malatang. His guide is actress and TV personality Koyuki Sugasawa, who calls herself a "mala tang veteran." R
20:53A "Generic Samurai Mac" Made with Sliced Bread: Recreating Both the Sauced and Sauceless Versions at Home
Cooking researcher Ryuji reviewed McDonald's "Samurai Mac" in a previous video. Tasting it without the sauce, Ryuji instinctively felt it was something that could be made at home, and when actually tr
25:22Recreating 100-Year-Old Navy Curry for Home Cooks: Ryuji's "Curry in Return" for Makoto Sakurai
In this episode, cooking researcher Ryuji makes curry for Makoto Sakurai of Dragon Ash, who served Chinese-style curry in their previous collaboration, as a return gesture. Ryuji's pick is "100-year-o
9:30"Egg Somen," a Way to Eat Leftover Somen Warm: Mixed Noodles Where the Residual Heat Turns the Egg White Soft-Set
In this video, culinary researcher Ryuji introduces "egg somen" as a way to eat leftover summer somen warm. Freshly boiled hot somen is tossed with raw egg white and a sauce, and the noodles' heat alo
24:16Five Kinds of Hondashi vs. Homemade Bonito-Kelp Dashi: Which Makes the Best Miso Soup, Tasted Blind? Ryuji's No-Holds-Barred Test
Cooking researcher Ryuji ran a test as a sponsored project for Ajinomoto, who told them it was fine to "go all out and be honest." Ryuji made miso soup with six different stocks, five Hondashi-family
22:04Is 7-Eleven's "Chilled Pepper Soba" Really as Salty as Seawater? Ryuji Taste-Tests It and Remakes It at Home
7-Eleven's "Chilled Pepper Soba" became a big topic on social media for being "way too salty," and Ryuji had been flooded with messages saying "Make Ryuji eat it." In the video, Ryuji tries and rates
42:52Ryuji and Takeshi Takeshima Make 11 Dishes Using Only Local Ingredients at an Old Japanese House in Ehime
In this episode, cooking researcher Ryuji stays at a lodging in Ehime Prefecture and keeps cooking with ingredients from the area. It started as an Airbnb sponsorship, with Ryuji reportedly asked to "
24:20Ryuji's "Cold Salt Pasta with Cured Ham": A Chilled, Salt-Seasoned Pasta Made with Onion Sauce and Ajinomoto
Recipe developer Ryuji made this year's version of the cold pasta they say they put out at least one of every year. Their past cold pastas have mostly used tomato sauce, but this one is salt-based. Th
15:38Ryuji Recreates "Chilled Hojicha Chazuke," a TV Recipe from Seven Years Ago
In this episode, cooking researcher Ryuji remakes on his own YouTube channel "chilled hojicha chazuke," a dish he once introduced on a TV program to a big response. Using Sato no Gohan packaged rice,
24:37Yamagata-Style Cold Meat Soba Made with Chicken Thighs and a Microwave: Ryuji on How to Chill It and How to Firm Up the Noodles
In this episode, culinary researcher Ryuji makes "Yamagata-style cold meat soba" with staff member A-ko. It was recorded in the "no-rush" format, in which the cooking is filmed from start to finish wi
32:42Ryuji's "Supreme Shoyu Ramen" and "Supreme Miso Ramen" with Maruni Foods: Development and How to Eat Them
Cooking researcher Ryuji is launching supermarket ramen, rather than cup noodles, co-developed with Maruni Foods. The two products, the chilled "Supreme Shoyu Ramen" and the frozen "Supreme Miso Ramen
27:15Does Seven-Eleven's "Erick South-Supervised Biryani" Transform When Heated Upside Down? Ryuji's Taste Comparison and Home Recipe
In this video, cooking researcher Ryuji takes on the much-talked-about Erick South-supervised biryani sold at Seven-Eleven. Ryuji tests whether the "best way to eat it," as introduced by supervisor In
21:00Ryuji's "Waterless Slimming Keema Curry," Simmered Without Oil Using Only Ground Pork and the Moisture from Vegetables
Food researcher Ryuji previously made a "slimming waterless keema curry" with chicken, but this time makes it with ground pork. No water or oil is added; it is simmered only in the fat released by the
24:08Chilled Tsukemen with Dipping Sauce That Clings Thanks to Natto Foam: Ryuji's Chilled Natto Tsukemen
Ryuji, who says they want to eat nothing but noodles in summer, makes a chilled tsukemen using natto this time. The ingredients are just your noodles of choice, natto, eggs, scallions, and seasonings
43:59Eating New Year's Food in August: Ryuji Taste-Tests "Osechi for People Who Hate Osechi" with SUSURU
In this video, cooking researcher Ryuji announces the release of the 2027 edition of "Shikō no Osechi" (Supreme Osechi), a New Year's osechi set Ryuji supervised. This time, rather than tasting it alo
18:26Kinoko Bakase on the Functional Claims for "Shimofuri Hiratake" and a Knife-Free Beauty-Skin Rice Bowl
In this episode, Hokto researcher "Kinoko Bakase" (hereafter Bakase) makes another appearance on cooking researcher Ryuji's channel. Ryuji discloses at the outset that it is a sponsored video, after w
22:45"Screw-It Crispy Gyoza" Made with Just Ground Meat and Gyoza Wrappers, Plus a Big Mac-Style Sauce for a Flavor Switch
In this episode, cooking researcher Ryuji makes a dish that looks like it would go great with drinks, even though the segment is billed as "Liver Rest Day Cooking." The dish is a crispy gyoza that Ryu
34:10Comparing Two Kanazawa Conveyor-Belt Sushi Restaurants with a Sushi Chef: Maimon Sushi and Sushi Kuine!
In this episode, Ryuji visits Kanazawa with a professional sushi chef (referred to in the video as "Taisho") and companions, spending two days eating at well-known local conveyor-belt sushi restaurant
19:08Ryuji's "Ultimate Kenmin Yaki Bifun": Made in One Frying Pan with Added Garlic and Oyster Sauce
In this episode, cooking researcher Ryuji introduces his favorite way to eat "Kenmin Yaki Bifun," a store-bought product he ate as a child. At the start, he makes clear that "this isn't sponsored," ex