料理研究家リュウジのバズレシピ
27:16How Did Chefs from China Rate Cook Do? A Tasting of Three Dishes Made in Ajibo's Kitchen
This video was published on cooking researcher Ryuji's channel as a sponsored collaboration with Ajinomoto's "Cook Do." Last time, Ryuji ate authentic dishes at the Chinese restaurant Ajibo. This time
24:07Learning Qingjiao Rousi, Twice-Cooked Pork and Mapo Tofu from a Special-Grade Chef: Part One of the Cook Do Project
In this episode, culinary researcher Ryuji visits one of the restaurants of the Ajibo Group, known for its hardcore authentic Chinese food, as part of a promotional project for Ajinomoto's Cook Do. Wh
49:23Home-Style Fish Dishes Made with Ingredients from a Fishmonger: Brine-Soaked Horse Mackerel, Saltwater-Thawed Tuna, and Olive-Braised Fish Trimmings
In this episode, cooking researcher Ryuji visits a fish shop and cooks fish dishes from ingredients bought there, together with Mori, the son, and Mori's father, who run the shop, and a chef known as
28:54A Sponsored Video Shelved for a Year: Ryuji Takes On One-Pan Sake Chicken Soba with "Gokujo Al Dente"
In this video, culinary researcher Ryuji uses Nippn's Oh My Premium "Spaghetti with Delicious Gokujo (Superb) Al Dente" to make his popular recipe "Sake Chicken Soba" in a single pan. The manufacturer
24:29Eating Welcia-Exclusive "Raoh Seafood Tonkotsu" and Recreating It with Soy Milk and Bonito Powder
A viewer sent in a comment saying, "The Welcia-exclusive Raoh Seafood Tonkotsu is ridiculously good, so please try it." In this video, cooking researcher Ryuji and staff member A-ko first taste and ra
36:42Learning from Otafuku's Okonomiyaki Meister: Fluffy Okonomiyaki Made in a Frying Pan
In a collaboration video with Otafuku Sauce, cooking researcher Ryuji invited one of the company's "okonomiyaki meisters" and learned how the sauce maker recommends cooking okonomiyaki. The theme was
27:07"Fat-Burning Chicken Soup" with Chicken Meatballs and Daikon: A Record of a Test Batch That Switched from Ochazuke Seasoning to Chicken Broth
Ryuji makes a new version of the fat-burning soup he has covered many times on his channel. He says he has put on weight recently, so he wants to eat plenty of it himself. His partner, A-ko, says she
37:57Why a ¥1,000 Assortment Works at Rikkakai, a Four-and-a-Half-Mat Yakiniku Restaurant: Ryuji Visits the Place Where Hayato Morita Got His Start
Culinary researcher Ryuji spent time behind the scenes at Rikkakai, the yakiniku restaurant that Hayato Morita of Crossam Morita opened in Kanda 16 and a half years ago. According to Morita, it is abo
18:49Ryuji Remakes Tachibana-Style Tonjiru, Simmered Until the New Onions Melt, with Garlic and Ajinomoto
In this episode, timed for the season when new onions hit the market, cooking researcher Ryuji makes a tonjiru (pork miso soup) with only three ingredients: onions, tofu and pork. It is based on the t
19:03Eating 7-Eleven's 158-Yen "Okra and Mekabu" Cup Udon, Then Trying Umeboshi and Natto Twists and a Homemade Version
Ryuji received a LINE message from a cup noodle researcher he knows saying, "I want you to try this." The product was 7-Eleven's Seven Premium cup udon, "Okra and Mekabu Udon with Bonito and Kombu Das
20:3310-Minute Shio Ramen Made with Noto's Fish Sauce "Ishiri," and the Chef's Hagatsuo Namerou
On a visit to Noto, Ryuji demonstrated a shio (salt) ramen made with ishiri, a seasoning from the Noto region. According to Ryuji, this ramen takes about 10 minutes to make and has an authentic flavor
45:43Taste-Testing 12 Store-Bought Mapo Tofu Sauces: The Top 3 Picks from Ryuji and Takeshi Takeshima
In this episode, culinary researcher Ryuji invites Takeshi Takeshima of the YouTube channel "Kiwami Meshi" to taste and rate a batch of mapo tofu sauce mixes available at supermarkets and imported foo
24:08Tofu Hamburg Steak "Beyond the Ultimate," Made Without Onions or a Knife: Binding It with Firm Tofu and Mayonnaise
In this episode, culinary researcher Ryuji remakes his "Ultimate Tofu Hamburg Steak," which was previously released and racked up several million views. The goal is to make it tastier than the previou
24:01Peperoncino Remade with Authentic Italian Ingredients: Can It Taste Great Without Added Umami?
In an earlier video, culinary researcher Ryuji concluded that "Japanese-style peperoncino with added umami tastes better than the authentic Italian version," and the video drew a strong backlash. This
37:32Returning to the Family Restaurant of the Best Friend Who Saved Him During His Shut-In Years: Ryuji Revisits "Koryori Akari" in His Hometown of Chiba
Culinary researcher Ryuji returned to his hometown of Chiba and visited "Koryori Akari," the restaurant run by the parents of Miya, Ryuji's best friend since junior high school. Originally a sushi res
35:24Taste-Testing 12 Kinds of Sapporo Ichiban Instant Noodles: Ryuji and Takeshi Takeshima Search for "the Best Bowl"
In this episode, cooking researcher Ryuji invites cooking YouTuber Takeshi Takeshima ("Takeshima Takeshi no Kiwami Meshi") to taste-test more than ten varieties of packaged instant noodles from Sanyo
19:35Microwaved Glass Noodles in a Three-Ingredient "Screw-It Glass Noodle Salad": Finished with Mayonnaise and Karashi Mayo
This is one entry in a series in which culinary researcher Ryuji cooks as a character called "Ryu Mama." This time, the theme is glass noodle salad, which ranked 82nd on a list of "dishes you want Mom
17:33Making Bagged "Nissin Yakisoba" Better with One Extra Step: Ryuji's Boil-Then-Fry Twist
Cooking researcher Ryuji introduced the bagged dried noodle product "Nissin Yakisoba" to staff members and others present. Ryuji suspects that, because they themselves almost always use chilled yakiso
20:52Ryuji's "Devilish Cabbage Rice" and a Wasabi Dressing Made with Tsuyu
This is a sponsored video in which cooking researcher Ryuji makes two dishes using Yamasa's "Kore! Uma!! Tsuyu." The main dish is "cabbage rice" cooked in a skillet, and the side is a lettuce salad wi
27:32"Popeye Udon" Loaded with Frozen Spinach and Shiso-Grilled Nagaimo: Ryuji and A-ko Cook Two Dishes and Chat
In this episode, culinary researcher Ryuji is joined by staff member A-ko (as written in the subtitles) to make two dishes. It is one installment of the "makanai" (staff meal) series, which is said to