13:00 Aging the potatoes for two years (as they say) is an intriguing concept to say the least, because in Central Europe, they traditionally used to keep potatoes over the winter in cellars. You need a dark and cold, but dry storage room for that, and sometimes, they even buried the potatoes in sand so that they would keep until spring. I don't know about aging for quality, though, because those potatoes kept over the winter start to sag and dry out after some time, as they lose their natural water content, and if just a bit of light shines on them, they will try to grow shoots, too, at which point they are not really good to eat anymore. These potatoes in the video, on the contrary, looked like baby potatoes full of juice and with a thin skin, just like the ones freshly dug out of the soil. This method of baking them whole with skin on and serving them hot with a slice of butter is a traditional winter snack in some European countries, usually sprinkled with green onion, chives or herbs.
in my local Japanese grocery store, they have frozen melon bread with custard in side. Its my favorite frozen treat to get other then the ice cream cones.
This would have been a carb feast for me. My main course would have been the potato and my dessert would have been the custard donut. Yum! Then, I'd crash and burn, but with a happy stomach and a smile on my face.😋 Thanks for always finding those hidden gems, guys.💚💙
Yummy Street Foods !!! Love the Melon Pan ! Amazing Potato snack ! Amazing Advent calendars ! Love the Custard donuts ! Thank you for sharing ! Enjoy the holiday's !!!
It looks appetizing and flavorful!! You make me feel hungry..I love to see your exploring the different kind of street foods.. Enjoy your stay there and blessings to you
I make those potatoes all the time, I buy mini ones and coat them in olive oil and mixed herbs and salt then add melted butter and bake them in a very hot oven just until the skin starts to crisp up…😋
I wish you guys could taste a childhood favorite of mine..I grew up in a suburb of Houston, Tx, and our neighbors across the street were of Czech descent (lots of them in Texas) and she made the most delicious kolaches (koe lah cheese) that were a soft, sweetish dough (like soft, buttery brioche) fully enclosing a black, sweet poppy seed paste, kind of like a short, stout hotdog shape. I haven’t ever seen them made commercially, and I’ve never duplicated the recipe very well. If anyone reading knows a recipe for these, please share! Most of the things they call kolaches are a squarish dough with a thumbprint type open faced fruit filling. I guess it’s not dissimilar to the red bean paste buns, come to think of it, except I remember them being fluffier in the dough part.
I still miss the old Harajuku station😅 I think nama is also used to say fresh. Like nama fu (raw wheat gluten) is still called nama even if it's steamed or grilled. So with the melon pan are they using nama to say they freshly bake the bread themselves? What a fun idea the sushi crêpe! Especially for those who don't like nori. If you have like a good root cellar or cold place, you can keep potatoes for a long time. I think it's the variaty of potato and butter that creates the creaminess.
Also, if potato smells like Fritos cornchips? I think they are using old method of putting washed potatoes in pottery crocks with black rice, sealing airtight and storing at low temperature. My great grandmother learned this, they buried the black rice and potatoes in sealed crocks about 10 feet deep over winter. It gives them more flavor, but it's probably better to use refrigerator if you have space?
that is so interesting! it's a shame the old ways are being lost. i would love to see a video of that and then reactions to trying them after the aging. thank you for sharing!
@@kimcheelove it is a shame when old ways produce a great food yet are too hard to do now. Maybe someone sells it internationally to try, might not be the same with preservatives etc?
I'm only guessing but perhaps, they froze those potatoes for two years?! That would explain the problem of keeping them fresh for such a long time as well as the creamy smooth consistency that you mentioned.
oh no you missed the kabab place that does a kabab don ... i am sure they are in a few places but they seemed to specialise in them mekan kabab in harajuku st
As someone who used to live in Sasebo and go to Fukuoka a good bit. But now start all my trips in Tokyo...I do not visit Harajuku at all. The entire area is for tourist and you have to be mental to want to go there for the food or the tourist crap.
Use our code TABIEATS10 to get 10% off your Bokksu advent calendar! partner.bokksu.com/tabieats10
Going in a few weeks and staying in Shibuya. Will definitely have to find and try the potatoes :3
It's so funny that the smell of the aged potato reminded you of Justin. Those potatoes seem so interesting! I want to try them.
Id like to try the 2 year aged Justin smelling potatoes 🥔 😊 sounded great!!!
The 🍩 at the end seem good and very reasonably priced too!!!!
Who is Justin?
@@tgilroytg Satoshi and Shinichi's dog
@@a.e.3984 thanks. That’s what I thought.
I might have to use my $50 voucher on that calendar I have with Bokksu. They look pretty!
I have never seen Shinichi react to anything like that potato. And unlike Satoshi, I am definitely a potato queen, so I really want to try that!
I love your Christmas content!!! I love seeing the lights and people out and about!!!
13:00 Aging the potatoes for two years (as they say) is an intriguing concept to say the least, because in Central Europe, they traditionally used to keep potatoes over the winter in cellars. You need a dark and cold, but dry storage room for that, and sometimes, they even buried the potatoes in sand so that they would keep until spring. I don't know about aging for quality, though, because those potatoes kept over the winter start to sag and dry out after some time, as they lose their natural water content, and if just a bit of light shines on them, they will try to grow shoots, too, at which point they are not really good to eat anymore. These potatoes in the video, on the contrary, looked like baby potatoes full of juice and with a thin skin, just like the ones freshly dug out of the soil. This method of baking them whole with skin on and serving them hot with a slice of butter is a traditional winter snack in some European countries, usually sprinkled with green onion, chives or herbs.
in my local Japanese grocery store, they have frozen melon bread with custard in side. Its my favorite frozen treat to get other then the ice cream cones.
This would have been a carb feast for me. My main course would have been the potato and my dessert would have been the custard donut. Yum! Then, I'd crash and burn, but with a happy stomach and a smile on my face.😋 Thanks for always finding those hidden gems, guys.💚💙
Yummy Street Foods !!! Love the Melon Pan ! Amazing Potato snack ! Amazing Advent calendars ! Love the Custard donuts ! Thank you for sharing ! Enjoy the holiday's !!!
It looks appetizing and flavorful!! You make me feel hungry..I love to see your exploring the different kind of street foods.. Enjoy your stay there and blessings to you
Oh, l loved your reaction to the creamy sweet potato Shinichi and Satoshi will have to try.
I am so hungry now and can’t wait to be back there next January 🎉🎉😍😍
I see a TabiEats update, I grab a hot chocolate & settle in. Y'all are one of my favorite things about the internet.
@03:11 in slow-motion set to classical music when the cucumber went flying out of his mouth 🤣😂🏳🌈
I luv that Boksu Advent Calendar !!
I need to try that aged potato dish!
Your best street food yet. Reason I say that is, I want to eat everything! 😋 I want to visit Tokyo just to eat that potato 🥔. 😂
Always great food choices.
❤ everything looks so yummy 🎉
That Donut place is good! We actually tried the custard one ! We were there two weeks ago.
Good to see a new video...love from the south...❤
The food looks so delicious there in Japan as always I would love to explore the food scene one day
I went to Matcha house last year. It was lovely.
And went to I'm Donut as well
Missed to potato.😢
I make those potatoes all the time, I buy mini ones and coat them in olive oil and mixed herbs and salt then add melted butter and bake them in a very hot oven just until the skin starts to crisp up…😋
Glad to say Satoshi's favorite is one I can try! Potato is gluten free! Also probably both those temaki, if there is no shoyu in it?
I wish you guys could taste a childhood favorite of mine..I grew up in a suburb of Houston, Tx, and our neighbors across the street were of Czech descent (lots of them in Texas) and she made the most delicious kolaches (koe lah cheese) that were a soft, sweetish dough (like soft, buttery brioche) fully enclosing a black, sweet poppy seed paste, kind of like a short, stout hotdog shape. I haven’t ever seen them made commercially, and I’ve never duplicated the recipe very well. If anyone reading knows a recipe for these, please share! Most of the things they call kolaches are a squarish dough with a thumbprint type open faced fruit filling. I guess it’s not dissimilar to the red bean paste buns, come to think of it, except I remember them being fluffier in the dough part.
I Love this ❤
Hello from Bucharest, Romania - a huge underrated city in Europe:)
I still miss the old Harajuku station😅
I think nama is also used to say fresh. Like nama fu (raw wheat gluten) is still called nama even if it's steamed or grilled. So with the melon pan are they using nama to say they freshly bake the bread themselves?
What a fun idea the sushi crêpe! Especially for those who don't like nori.
If you have like a good root cellar or cold place, you can keep potatoes for a long time. I think it's the variaty of potato and butter that creates the creaminess.
I guess for those potatoes, when you "age" them, the starch should turn into sugar (like when bananas turn from green to yellow)
Asking for a friend…. Did you get an order of the potato to take home as well? Yum…😊
i really wanna try that potato now lol
i love Satoshi's glasses
Also, if potato smells like Fritos cornchips? I think they are using old method of putting washed potatoes in pottery crocks with black rice, sealing airtight and storing at low temperature. My great grandmother learned this, they buried the black rice and potatoes in sealed crocks about 10 feet deep over winter. It gives them more flavor, but it's probably better to use refrigerator if you have space?
that is so interesting! it's a shame the old ways are being lost. i would love to see a video of that and then reactions to trying them after the aging. thank you for sharing!
@@kimcheelove it is a shame when old ways produce a great food yet are too hard to do now. Maybe someone sells it internationally to try, might not be the same with preservatives etc?
❤❤❤❤❤❤❤❤
I can tell you guys miss Justin a lot, not only because you thought of him smelling the potatoes, but because you think he looked like Snoopy.
I miss japan
That looks like it was some whisk-tea business!
I'm only guessing but perhaps, they froze those potatoes for two years?! That would explain the problem of keeping them fresh for such a long time as well as the creamy smooth consistency that you mentioned.
They're actually 540 potatoes. Look them up!
The real pun here is that Shinichi and Satoshi went u-MAI-ndblown from the potato. *another place to go for my japan trip*.
❤❤❤❤👍👍👍👍👏👏👏👏
You can find out more about the potatoes if you search for 540 potato
oh no you missed the kabab place that does a kabab don ... i am sure they are in a few places but they seemed to specialise in them mekan kabab in harajuku st
$200 Advent calendar, too much for me
Yes, completely insane - this is the view point of a German above average income…!
As someone who used to live in Sasebo and go to Fukuoka a good bit. But now start all my trips in Tokyo...I do not visit Harajuku at all. The entire area is for tourist and you have to be mental to want to go there for the food or the tourist crap.
That all looked really good. And fresh! 😋