料理研究家リュウジのバズレシピ
23:13Ryuji Remakes a Recipe from Five Years Ago with Rice Bran Oil: "Ultimate Taiwan Mazesoba"
In this episode, culinary researcher Ryuji remakes their own recipe from five years ago, "Ultimate Taiwan Mazesoba." It is a sponsored video for J-Oil Mills' rice bran oil, and Ryuji explains the reas
31:03Taking a Hungarian Sushi Lover to One of the Very Best Restaurants: Ryuji Works Through the Head Chef's Omakase
In this video, culinary researcher Ryuji takes Otto, a foreigner they became friends with during an earlier shoot, to the sushi restaurant Ryuji "considers the most delicious." The goal is simple: to
29:08Cup Noodle Championship with a Cup Noodle Researcher, Part 2: Sugomen's Udon and Arizuki's Motsunabe Ramen Score High
This is the second half of a series in which Ryuji has cup noodle researcher taka introduce products, then eats and rates them. Last time, a ginger-forward bowl struck a strong chord with Ryuji. taka
28:11The Thinking Behind a Pasta That Looks Like It's Just Topped with a Fried Egg: Ryuji's "Bacon and Egg Soy Sauce Pasta with Browned Garlic Butter"
In this episode, cooking researcher Ryuji makes a pasta that Ryuji personally considers "insanely good." The person asking questions is the familiar staff member A-ko. When asked to name the dish, it
20:43"Yaki Ramen" Without Tonkotsu Broth: Recreating the Taste of Fukuoka's Yatai Stalls with Chuka Aji
"Yaki ramen," a dish served at Fukuoka's yatai street stalls, is made by stir-frying tonkotsu ramen noodles and toppings together with tonkotsu broth. In this video, cooking researcher Ryuji shows how
18:57Eating 7-Eleven's "Tororo Kombu and Ume Udon" and Creating a Home Copycat Recipe
In this episode, culinary researcher Ryuji tastes "Seven Premium Tororo Kombu and Ume Udon," the follow-up to a 7-Eleven cup udon Ryuji had previously raved about, with a staff member, gives it a rati
30:09"Desperation Acqua Pazza" Made with Lightly Salted Salmon and Kombu Dashi, No Knife Required
In this episode, cooking researcher Ryuji makes acqua pazza using lightly salted salmon, which is available at supermarkets year-round. The theme is how far acqua pazza, a dish associated with eating
46:5817 Viewer-Recommended Convenience Store Snacks and 3 Keirin Races: Ryuji and Koyuki's Home Drinking Test
In this episode, culinary researcher Ryuji and Koyuki taste-test "recommended convenience store drinking snacks" collected from followers on X (formerly Twitter), trying out keirin betting in between.
40:39Ryuji Gives an "Honest Verdict" on Six Prepared Foods Made with Belc, from Prototype to Mass Production
This video shows cooking researcher Ryuji evaluating six prepared foods co-developed with the supermarket chain Belc. Scenes from an event, attended by guests chosen by lottery, are interspersed with
22:02Rice Cooked with Iwashita's Shin-Shoga, Pickling Liquid and All: Ryuji Tries It with Pork Loin
In this episode, cooking researcher Ryuji turns "Iwashita's Shin-Shoga," the pickled young ginger sold in every supermarket, into takikomi gohan (seasoned rice cooked with ingredients). The young ging
24:02Chilled Somen Using Microwaved Mushrooms and All Their Juices: Ryuji and the Mushroom Doctor on Pre-Cut Mushrooms and the Effect of Rapid Cooling
In this episode, culinary researcher Ryuji makes two summer dishes using pre-cut buna shimeji and king oyster mushrooms, as a sponsored collaboration with Hokto. The central theme is whether, in the h
30:27Can Job Tune's Verdicts Be Trusted? Eating 9 Topvalu Products Without Knowing the Results, Then Checking the Answers
On cooking researcher Ryuji's channel, the cast ran a segment in which they ate Topvalu products that top chefs had judged on the TV show "Job Tune," and rated them without knowing the results. The qu
23:11Unhappy with Yamaokaya's Cup Noodles, Ryuji Recreates Its Shoyu Ramen at Home
After tasting a cup-noodle version of Yamaokaya's shoyu ramen, Ryuji felt it tasted nothing like the restaurant's. So they demonstrated a copycat recipe that uses pork belly and a blender to make a Ya
28:53Talking "Farming" and "Ratings" Over Drinks with Sakanaya no Mori-san (Ryuji)
In this drinking video, cooking researcher Ryuji shares drinks with fish-focused YouTuber "Sakanaya no Mori-san," who is the same age, and a person called "Taisho," at a fish market in Aichi (listed i
25:19Ryuji Tastes 7 Picks from "Cup Noodle Researcher" taka: A Toppings-Free Shoyu Ramen and a Ginger Tanmen Made for Convenience Stores
Cup noodle researcher taka made a second guest appearance on "Ryuji no Kyukanbi," the sub-channel of cooking researcher Ryuji. The segment was the second installment of "The World of Cup Ramen Ryuji D
28:30Chicken Paitan That Doesn't Set When Chilled: Ryuji Makes Somen, Oyakodon and Simmered Gyoza with "Tori Paitan Soup"
In this episode, culinary researcher Ryuji makes three dishes using Tori Paitan Soup, a granulated seasoning from Ajinomoto. At the start of the video, Ryuji states plainly that it is a "sponsored vid
33:00Trying Sushiro's "Ultimate Viral Menu": How Far Can You Play With Otamayo and Fries?
In this episode, culinary researcher Ryuji and Yasumoto-san eat at an actual restaurant to try "Ultimate Viral Menu," a collaboration fair with Sushiro. In an earlier video, they traveled all the way
24:26How to Make and Taste "New Onion Bombs": Hamburg Steaks Served in Spring Onion Cups
Cooking researcher Ryuji makes a dish that has been trending on social media: hamburg steak (stuffed meat) served in a new-season onion as the cup. The episode came about because Ryuji bought a large
26:39Making Bomdong Bibimbap, a Korean Trend, with Red Leaf Lettuce
This video from Ryuji is based on an idea brought in by staff member A-ko. The subject is "bomdong bibimbap," which is said to be going viral in Korea. The focus is on how to substitute a vegetable th
21:53Ryuji Compares 7-Eleven's "Tomita-Supervised Chilled Pork Mazemen" and Makes Their Own Chilled Pork Mazesoba
7-Eleven has released a chilled pork mazemen "supervised by Chuka Soba Tomita." Ryuji tasted it with a staff member who was present and also compared it with the hot "Deka Buta Ramen," supervised by t