コロンビアの家族に『日本発祥のシチュー』を初めて食べさせたら大感動！【オリパパから超重大発表あり】

コロンビアの家族に『日本発祥のシチュー』を初めて食べさせたら大感動！【オリパパから超重大発表あり】

“Shichu”? Wow. Raw eggs. Woo. Like a pro. – Very light. – Delicious. Very, very soft. What is all this?! Cali, Colombia Good afternoon, people. It’s 1 p.m.. We’re now in Cali, Colombia in South America. We’re at Ori’s dad’s house.

This is a special house and we actually did a video about it a while ago. Feel free to check it out. Today we’ll be preparing the famous Hokkaido “Shichu”. They haven’t tried this yet and you can’t find it in Colombia. We’ll let Ori’s dad jugde this dish today.

A while ago, we prepared Japanese curry for Ori’s family. They absolutely loved it. We got a lot of comments suggesting us to prepare “shichu” for them so we broought it from Japan. Let’s start cooking! There are so many types of “shiichu” that we weren’t sure which one to bring.

Since we love Hokkaido, we went with this one. Plus, it’s written it’s the number 1 “shichu”, so we had to try it. Let’s see if it lives up to its promises. Today we’re going to be preparing this Japanese dish. It’s called “Shichu”. Looks weird. What do you think is going to be like?

I don’t know. Does it… It has eggs? No, that’s not an egg. Really? It looks like an egg. Yeah, it does. So “Shichu” is basically… Broccoli. Yeah, broccoli. What is this? Carrots? I don’t know. Carrots. Yeah. But this is like round. Yeah. It’s weird. It looks like an egg.

So “shichu” is basically cooked mostly in winter, I would say. Because it’s kind of a cream like soup, creamy soup and it’s warm, of course. You serve it warm and you usually prepare it with carrots, broccoli, potatoes. Some people add meat. From there you can add… Is this like a potato?

I think that’s meat. And these? It has like cheese and I don’t know, like cream. Ah, yeah. Well, basically it says that it has cream from Hokkaido and then natural cheese. So this all comes from Hokkaido. Oh, okay. Interesting. Let’s do it. Let’s do it. Well, since we are a vegetarian household,

Today we’re not going to be adding any meat. But we got here the broccoli, we got the potatoes, carrots and some onions. Gigi’s best friends, the onions. So what should we do? First, maybe we should start dicing this up, peeling the carrots

And peeling the potatoes, and then we should start dicing everything up. Okay. Dad. Yeah? We’re going to do this… What’s it called? “Shichu”. “Shichu”? Whoa! When she told me the name of this, I thought of the Shih Tzu. The dog. The Shih Tzu dog. I mean, it’s similar. Okay. So…

Apparently, this is like a cream. Like, yeah, like creamy. A creamy soup. A creamy soup. Yeah. That you eat mostly like in winter, right? It’s the winter season. So it has like… What do you think this is? This is what? Eggs! Obviously. You see? It seems like eggs.

Please, you have to change that. Eggs! Eggs! Raw eggs! It doesn’t have eggs. It has carrots, potatoes and broccoli. It looks yummy, right? Okay. It looks delicious. Chop, chop, chop. Okay. How do I chop them? As you want. Ori’s also working. The only one doing nothing is me!

He’s the only one not doing anything. I think we’re going to need all of it. Woo! Like a pro. Kaito taught me. Look at those skills! It’s the same system as the… Curry. The curry, yeah. But with different shape, right? A little bit of what? Ah yeah. It’s the same.

Look at how he peels… Wow. Oh, my God. Wow. Uf, like a pro. Like a pro. Not too professional. Something fell. Adding the onions first. Let’s cook them for a long time. Yeah, don’t worry. You can open it and check it out. Finally. With your dad. Dad! Ready? Wow. Look. Let’s see it.

Oh yes. Just like the curry. Yeah, remember? When you open up the curry? Interesting. You can open those. These are two portions, right? No. You were in the curry class. This is eight portions. – 8 portions. – Exactly. Wow. Every cube is like one portion.

But you open up the whole thing. You can’t open one by one. You open it up and you’ve got 4 portions. Yes. Yes. You’ve got to use all 4. Yeah. Otherwise, you’d have to wrap each one up separately. Yeah. You either use only 4 cubes or all the 8. You can break them.

You know how to do it already, Gigi. Hard to open for “regular people”. It’s just like a soap! Look! No, it looks like white chocolate. Hold on. Hold on. Hold on. Let me put you some make-up on. Blush. Let me smell it. It smells… It smells good. Smells really good.

It looks like face powder. It does look like that. It smells like sweet. Hold on. Let me try it. Gross is going to… Smells like butter. Like butter? Like butter, like cheese. Like mac and cheese. The cheese from mac and cheese. No? Yeah, maybe. It does have a cheese aroma.

But it looks like white chocolate. Wax. Wax. Wax. White wax. Kanji, katakana and then hiragana. So in your Japanese classes, you’ll start with these: hiragana and katakana. Wow! How weird. You’ll be learning those very soon. Why are there so many? Katakana. Usually the katakana is used for words that come from abroad.

So English words that are like, used in Japan. So they write it with katakana. My name, well, it’s written in katakana and stuff like that. And for example your tattoo? It’s kanji. Wow. Interesting. Yeah. When we shared the curry video, many of you suggested they try “shichu”.

That’s why this time we brought “shichu” from Japan. Also, many of you suggested we should properly cook the onions. We’re doing it right this time, so that Gigi, who doesn’t like onions, will be able to eat them. Check this out. They’re starting to caramelize. How much water? 1200 millimeter.

Last time when we prepared the curry, we didn’t check the steps on how to do it. Many of you recommeded sticking to what exactly the instructions say, so that’s exactly what we’re doing this time. So, the broccoli now or what should we do? So for 15 minutes, you boil it. Looks good?

Not yet. But does it look promising? Yeah, yeah. Looks promising. According to this, we should let it cook for 15 minutes. In the meantime, we’ll go ask Ori’s dad a question. Let’s go. Grossi. Hi there. When are you starting your Japanese classes? Oh, very soon. This week. He is in love with Japan.

The culture, the people, everything. So he has decided to register himself… Hikarien language school center. Japanese. Wow. Okay. He’ll probably be better than me in Japanese in no time. The basic, regular… No, no. Yeah. No, I’m doing it for pleasure. I mean, nothing really… I have Japanese family now, man.

You guys live in Japan, Loulou is in Japan. Who knows where I will end? I don’t know. So we better start getting into things. Yeah. Okay. Okay, what’s happening here? Let me see. Are you going to use all of them? Yeah. So, now this is done. I’ve got to turn the heat off.

And we can add in the cubes. It has a dessert-like aroma. Like white chocolate. All eight at the same time? Yeah. Well, you can put them in there. And we can start like melting them. Just like the… Curry. Yeah. So do you have something else that comes like this as well?

Like in these cubes? Like the curry, this. I think it’s only curry and “shichu”. What’s the name of this plate? This dish? What’s its name? How do you call this? “Shichu”. What? “Shichu”. “Shichu”? Like the Shih Tzu. Remember the Shih Tzu dog? So it’s a winter plate? Yeah, usually it’s a winter plate.

It’s a stew. Yeah, it’s a stew. Exactly. It’s winter stew. Now it’s getting… Yeah. You see that? It’s thick. Okay, I think it’s done. Now… It’s going to be hot. Now… How’s the smell? It tastes good. It smells really good. Really good. It looks yummy.

Should we heat it up again or should we add milk now? The milk now. Milk? Okay. How much? I don’t remember. You need to check the package. 200 milliliters. Are you sure? Yes, of course. I can read Japanese. It’s only that? Yeah. Okay. How long do you leave it there?

It says 5 minutes. 5 minutes. Only 5 minutes. So, for example, this you eat it with a spoon, obviously. No, with chopsticks. It’s impossible. Just kidding. Or first with chopsticks the… The vegetables. So with spoon. Yeah, with spoon. Thank God. Well, the “shichu” is ready, guys. Looks kind of “ajiaco”. Ajiaco, yeah.

But with lots of vegetables. This is going to be hot. It’s already like what, 25, 28 degrees. And we’re having this warm soup. No, more. Really? At least 30? At least 30. Maybe, yeah. Guys, I hope I will love this because if not, I’m eating all of this bread for lunch. Okay? Okay.

Let’s hope it isn’t too spicy. All set. Let’s dig in. Cheers. Do you know what “kampai” is? Yeah, that’s Japanese. Japanese. Cheers. Gigi’s been learning too. Well, go ahead. Yeah, mix it because probably I added a bit too much pepper. Really? Looks nice. With bread. How’s the taste, Grossito? Very good.

Isn’t it too hot? No. Just right. I cannot trust your judgement. The temperature’s just right. It’s very good. Grossi’s super heat resistant. It’s very good. – Very light. – Delicious. Very, very soft. The taste is soft. The cream is delicious. Nice. I like it. It’s good. Yeah, it tastes like cheese.

Oh yeah. It does says that it comes with cheese and cream from Hokkaido. Who developed this stew? How did that come to be? Who developed that? Well, that’s a good question. Well, I don’t know, but I think, like. Well, like in Japan, there’s a lot of, like, easy-to-cook meals

Or like already frozen meals or like, you know, like at the convenience stores you find like instant noodles or stuff like that. So I think like maybe at the beginning they used to take hours to make this. Like when we do “ajiaco”. But nowadays like even in Colombia we can buy

The powder to do “ajiaco”. Have you seen it? I bought that once. So you know because people are busy with work and stuff so I guess with the, with the years, you know, this used to take hours and now it just takes one hour, you know, because you have everything prepared.

I guess so. I’m not sure though. I guess so. Yeah. It’s really good. So you’re telling me maybe this product developed from an old family recipe. Might be, yeah. Maybe. Might be, yeah. And with bread… It’s perfect. Do you eat it with bread in Japan? No.

When we cook it at home, no, right? No. But… Never. It’s very good with the baguette. The texture is really good. It’s kind of like the same texture as curry. But this has more like soup. This one. Yeah, it’s very good. Is this a recipe from Hokkaido? Actually, I don’t know.

On the package it says Hokkaido. What I mean is, is this a seasonal product? I mean, you buy this only during winter time or you can buy it all year long? All year long. All year long it’s available. Yeah. At supermarkets it’s always available. They eat it mostly in winter. Usually.

I think we have never buy it in summer. In winter, you know when it’s cold and at night you don’t want to eat something super heavy, we would prepare this. This is thicker than the soups we have here. No? Yes. Like compared to “ajiaco”, this is way thicker. Yeah. “Ajiaco”, “sancocho”, yeah.

I’m glad is actually cloudy today, because if it were sunny, man, we’d be sweating. I mean, I’m still sweating now, but it’d be it’d be much worse if it were sunny today. Gigi’s how’s the taste of the onions? Good because it doesn’t taste. Delicious. Number two for Grossi. What is all this?!

How come you bring the plate full? I know you can do it. What you talking about, Grossi? What you talking about? It’s like I’m bottomless. Well, if you cannot eat it, we’ll have it. Did you add pepper? Yes, a bit. Okay. Let’s do it. Wow. That’s a lot. Cheers.

What do you think about this “shichu”? My plate speaks for myself. Mine as well. What is this? Two plates. Two plates. Yeah, it was really good. I really liked it. And with bread… I recommend. Yeah, absolutely. I hope to try it again sometime. If you…

Well, we actually have another box of “shichu” you for you guys to eat it whenever you feel like it. So if you were to give it a score from 1 to 10, how much would you rate this “shichu”? I give it a… A nine. Yeah, 9.5. Okay. Declicious. Very tasty.

It had plenty of vegetables. Thank you so much for trying this “shichu”. And thank guys for watching this video. So if you liked it, don’t forget to give it a big, big thumbs up and also subscribe down below to the channel. See you in the next video. Bye.

You gotta stick your hand to the lense. Ah okay. But we can’t do it again. Let’s repeat the “bye”. Bye.

日本が大好きなコロンビア人家族に日本のシチューを食べさせたらまさかの大感動！オリパパの日本愛は深まるばかり。そんなオリパパから超ビックリな報告があります。日本料理を初めて食べる外国人の反応と合わせて最後まで是非観てください。

👇外国人家族の日本体験

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