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32:50
Ryuji's Day of Nonstop Eating at Honke Toriyoshi and Chuka Soba Morisu, Recommended by a Kure Head Chef
Cooking researcher Ryuji visited Kure, Hiroshima Prefecture, and made the rounds of Honke Toriyoshi, a chicken restaurant recommended by the head chef of the Clayton Bay Hotel, and Chuka Soba Morisu,
24:44
goot PX-211 Review: Can a Stripped-Down Analog Iron Beat the Best-Selling PX-280?
Taiyo Electric Industry, the maker of the goot brand, has released the PX-211, a pen-style temperature-controlled soldering iron. Its only feature is temperature control. The video is sponsored by the
4:52
Bristlecone Time: Jonathon Keats's Clock That Measures Time by a Tree's Growth
Centuries of the Bristlecone asks what a standard of time would look like if it came from a living thing that measures its life in millennia rather than from atomic precision. The project centers on a
26:47
Analyzing the Glycerin-Free Acne Care Serum from Moisture Mild White
KOSÉ Cosmeport has released the "Acne Care Perfect Essence," a product focused on acne and pore care, as part of its "Moisture Mild White" series. The series previously drew attention with a low-cost
1:39:51
Simon Willison on the November Inflection Point, Dark Factories, and the Coming "Challenger Disaster" of AI
Simon Willison co-created the Django web framework, built Datasette and more than 100 other open-source projects, and coined the term "prompt injection." In this conversation with Lenny Rachitsky he g
26:09Ryuji's Simmered Satsuma-age with Kanesada Fish Cakes, Seasoned Only with Salt and Kombu Dashi, Plus an Improvised "Mocchi Mochi" Snack
This episode marks another collaboration between cooking researcher Ryuji and fish cake manufacturer Kanesada. Their previous "Ultimate Masterpiece Salt Oden" was well received, so Kanesada requested
27:35
Inside the Semiconductor Boom: What Manufacturers Need to Know Before They Try to Serve It
At a live recording of Manufacturing Happy Hour at SEMICON West in Phoenix, Arizona, host Chris asked two industry veterans how manufacturers, especially in the U.S., can take part in the current surg
1:39:34
Thuan Pham on Scaling Uber: Surviving Hypergrowth, Rewriting Under Pressure, and What Still Makes Engineers Great
Thuan Pham joined Uber as its first CTO in April 2013. The company then had about 40 engineers and roughly 30,000 rides a day, and its systems crashed several times a week. Pham stayed seven years. In
20:57Wasabi Was the Clincher: After Tasting WAGYU MAFIA's UFO, Ryuji Makes a Recreation with Nissin Yakisoba and Beef Tallow
In this episode, cooking researcher Ryuji tastes "Ultra UFO," a collaboration product between Nissin and WAGYU MAFIA, the business run by Takafumi Horie (Horiemon), and then uses packaged Nissin Yakis
17:58A Complete Guide to Cezanne's New "Serum Cushion Foundation"
Cezanne's hugely popular cushion foundation has been revamped and relaunched as the "Serum Cushion Foundation." Cosmetic chemist Kazunosuke breaks down the ingredients and features of this product, wh
22:15Two Kinds of "TKU (Tamago Kake Udon)" Made with Frozen Udon and Ajinomoto: The Ultimate Soy Sauce Version and the Scallion-Salt Version
In this video, culinary researcher Ryuji makes two kinds of egg-topped udon using frozen udon, as a sponsored project for Ajinomoto. Ryuji's claim is that "Ajinomoto goes well with eggs," and as an ex
31:54Bringing a Supermarket Steak in the 600-Yen Range Closer to Restaurant Quality with "Salt Maitake" and Smarter Cooking: Meat Pro Hayato Morita's Home Steak Techniques
In this episode, Hayato Morita of Crossam Morita, a meat restaurant famously hard to book, appeared on the channel of cooking researcher Ryuji. Morita has been on Ryuji's channel many times, but this
1:46:35From Skeptic to "Breathless OpenClaw Bro": How Claire Vo Runs Her Business and Family With Nine AI Agents
Claire Vo hosts the How I AI podcast and is a longtime engineer, a three-time chief product officer, and the founder of the AI startup ChatPRD. When OpenClaw first appeared, Vo was one of its loudest
12:36Ryuji Drops In on SUSURU's Ramen Shop "Kita no Shoyu Chiho" and Gives His Unfiltered Verdict
On hearing that ramen YouTuber SUSURU was opening a ramen shop, culinary researcher Ryuji visited the shop before it opened. What would a shop be like when it comes from someone who has eaten their wa
12:03
How to Make Friends as an Adult: Matthew Hussey on Closing, Following Up, and Vulnerability
Matthew Hussey's channel is usually about finding love, but in this video he turns to friendship, which he calls something "we have to talk about right now." His argument is that friendship is closely
20:42Chip Huyen on Why to Keep Building When AI Can Copy Anything
Chip Huyen, author of AI Engineering, opened her talk at The Pragmatic Summit with a question she said she fluctuates on herself: if AI can replicate whatever you build, why build at all? Her answer d
8:14
What's in Elle Fanning's Bag: Knitted Scarves, Childhood Glasses, Pink Highlighters and Good-Luck Notes
In Vogue Japan's "In The Bag" series, actor Elle Fanning empties a large bag, which the video title identifies as a Coach bag. Fanning calls it "a big clutch actually in a way" and says they love a bi
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
20:29Why Ryuji Published a Bento Book He "Never Meant to Write," and a Microwave-Only "Desperation Curry Bento"
This episode introduces Ryuji-Style Bento for Living, the first bento book by cooking researcher Ryuji. Five years ago, Ryuji reportedly said, "I'll never publish a bento book as long as I live." So w
24:02Making Homemade Salt Pork and Pot-au-Feu Without Consommé: Ryuji's "Serious Recipe"
Cure a block of pork belly in salt and dry it in the fridge, and you get "salt pork (a simple pancetta)" that tastes better than store-bought bacon. That's what culinary researcher Ryuji says, and the