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What should we film for the next YouTube video? Konengi, who is in charge of filming, and I were discussing this, and before filming, we decided to try making something once.

I wanted to eat a deli-style sandwich again, which I had made quite a while ago. It had been a long time since I had wrapped one in wax paper, so I was a little nervous if I could still do it. To my surprise, it turned out really well.

Just before wrapping, I couldn't remember how to do it at all, but once I started, it was as if my hands remembered.

It reminded me of when I would pick a song at karaoke, and even after hearing the intro, I couldn't remember how it started, making me anxious. But then, when the first lyrics appeared, my mouth just started singing it perfectly.

...Perhaps that analogy isn't clear enough.

Oh, like riding a bike! When you haven't ridden a bike for several years, you get anxious about whether you can still ride it properly. But once you get on, you realize there's no problem at all and you can ride it normally. It felt similar to that.

It's strange how your body remembers things even when your mind thinks it has forgotten.

As the CEO of "Company Me, Inc.," I'd like to complain to the "Mind Team" for not remembering properly, but perhaps it's better for the company's growth to praise the "Body Team" instead of complaining to the "Mind Team."

While developing such nonsensical organizational theories, I was able to make a beautiful sandwich thanks to the teamwork of the "Body Team." Great job, "Body Team"!!

It's a bit far, so I don't get to go often, but there's a ramen shop I always go to when I'm in the area.

I had almost gotten tired of it from going too much, but when I had it again after a long time, it was incredibly delicious.

Since it's my favorite shop, I know it's good, but it was still more delicious than I expected.

I tried to think about what the reason was for it being "more delicious than I expected," but to be honest, I'm not really sure.

Perhaps the person who made it was a veteran, so the chef was skilled.
Perhaps I was hungry.
Perhaps I was excited because it had been a long time.
Perhaps it was a miracle that I got in without queuing, even though it's always crowded.
Perhaps I unconsciously compared the taste to the branch store I went to last time, as I went to the main store this time.
Perhaps I was in good physical condition.
Perhaps my memory is poor, and the ramen I imagined had changed into something not so good.

Hmm. Well, maybe it's all of them.

My feelings inside probably all got mixed up and turned into that evaluation.

I should probably go again soon and see if I have the same evaluation.
Or so I think, but in the end, I won't go, and then I'll go again when I've forgotten about it, and think the same thing.

Ah! Maybe I thought it was more delicious than I expected last time too, and then I forgot about it, and when I had it again after a long time, I thought it was more delicious than I expected again!

Suddenly, I thought about how amazing eggs are.

Boiled eggs, sunny-side-up, tamagoyaki,
scrambled eggs, poached eggs.
Just thinking about egg dishes for breakfast, this many come to mind.

Chawanmushi, omurice, tamago kake gohan,
carbonara, kanitama, oyakodon,
omelets, eggs Benedict.
There are so many dishes that can't exist without eggs.

Hamburgers, karaage, custard, mayonnaise, tempura.
Even in dishes where eggs aren't obviously visible,
there are many where eggs play a crucial role behind the scenes.

Are there any other ingredients
that have such a wide range of uses?
Eggs are the first thing that comes to mind when I think of an ingredient
I always want to keep in the fridge,
and truly, eggs are amazing.

This is truly an unnecessary digression, but
the moment I thought there were so many egg dishes,
what came to mind was "Urawa."

The number of station names with "Urawa" in them
is surely the highest in Japan, with eight of them.
Urawa, Kita-Urawa, Minami-Urawa, Higashi-Urawa, Nishi-Urawa,
Musashi-Urawa, Naka-Urawa, Urawa-Misono.
Isn't that a lot?
That was a random piece of information from someone from Saitama Prefecture.

Thanks to the chickens.

While creating YouTube content, I had the opportunity to produce a promotional video, what you might call a sponsored video, which was one of my goals.

CORNES & CO.,LTD., a distributor of PEUGEOT kitchenware, approached me about showcasing Peugeot's spice mills.

I was aware of Peugeot's spice mills because they are well-known, but I never expected to be offered such an opportunity. I was deeply humbled and very happy. No, I was extremely happy!

After borrowing various Peugeot spice mills and trying them out, I reaffirmed something: pepper is about aroma, and salt is about texture.

Freshly ground pepper truly has a different aroma, so grinding pepper towards the end of cooking adds a wonderful scent and is excellent for eliminating unpleasant odors. The perception also changes depending on the coarseness, so I felt that a mill with adjustable coarseness is excellent for expanding culinary possibilities.

As for salt, the texture is very pleasant. Because I use rock salt, the taste becomes milder, and as a result of being able to grind it finely, I can strongly taste the saltiness with a small amount, which I believe also enhances sweetness and umami.

In particular, the salt ground with the new product "Maestro Z" can be ground incredibly finely and looks elegant. When I had tempura with that salt, it was a perfect match.

Finally, this is just my personal satisfaction, but when I cook with a cool spice mill, I feel like I can make something delicious, and it tastes delicious!

Since it's my latest video, if you haven't seen it yet, I would be delighted if you could watch it.

While shredding cabbage, I accidentally cut my hand. I've hurt myself cooking many times before, but what made this particularly embarrassing was that I was in the zone, shredding cabbage at a good pace, and just as I thought, "My shredding skills are pretty pro," I got a bit too cocky.

I ended up doing something pretty lame, getting overconfident and then cutting myself, which left me feeling a bit down.

It's not just cooking, but whenever I start something new and begin to improve, I feel like the biggest mistakes happen right when I start to get a bit too confident.

When I first start something and get a little better, I immediately think, "Could I actually have a talent for this?" I wonder if it's just me who thinks that.

Then I stumble big time and get discouraged, but if I keep going, I truly start to get better. However, by that point, I don't really get cocky anymore. In fact, more often than not, I start to realize there are always people better than me, even more so than when I was only halfway decent, and I lose some confidence.

I'm most overconfident when I don't know my own limits. Feeling a bit dejected, thinking "I still have a long way to go," I put a band-aid on my hand.

Even though I was more upset about this than the injury itself, I'm doing well.

There are many things that make us feel the seasons, but for me, the scent of osmanthus is what really signals autumn. If I'm walking and I smell osmanthus, I automatically declare it autumn.

The other day, I stopped by a park and smelled osmanthus, so I went deeper into the park and found a spot where there were osmanthus trees everywhere.

I didn't have the impression that osmanthus trees were planted in such large numbers, so it was striking, but as for the scent, it was just too much.

I strongly felt that balance is important. The faint scent of osmanthus makes me feel autumn, but the overwhelming scent of osmanthus lacked any seasonal charm and felt a bit cloying.

Just like with wasabi in sushi or sansho pepper on unagi, if you add too much, it can just become an irritating smell. As I learned that balance is important for both scent and flavor, I quickly escaped from the osmanthus forest.