- Hey, everyone, this is Inga.
Today, I am filming a very,
very special episode for you guys.
For this video I will be eating
only clear foods for 24 hours.
All right, so here we go, this is the episode.
I'm actually in Tokyo, Japan right now.
That's the beautiful Tokyo Tower.
So, I know, after having done some research
that Japan actually has a lot
of clear and translucent foods
so I am going to include that under the umbrella
of clear foods today.
I don't wanna just be eating and drinking water all day.
I am actually currently walking to the supermarket.
I have a list of items that I want
but I'm also just going to check out
what they have at the store
so, I'm really hoping this works out.
Sugar candy, I think you can eat it just like this.
I've never seen this before
but this is, like, clear sesame oil.
I don't know what it is, but I'll figure it out.
This is clear.
I feel like this daikon could come in handy.
I'm not sure why it's clear, but it works.
I found these liquid sugars
they're completely transparent.
How clear does this look though?
I'm at this matcha place
but I found this clear coke.
- Kuzumochi. - Kuzumochi, yeah.
- This is kuzumochi, uh, that is very clear.
I think we're gonna get this.
I think it's mung bean noodles.
And then I also found this.
I know they become translucent.
Yuzu salt candy.
I'm on my way to the soy sauce specialty store
that my friends at Tasty Japan told me about.
I am super excited because apparently
they have over 100 types of soy sauce
so I can't wait to find this amazing clear soy sauce.
(upbeat music)
So you get to sample it
and I just tried some and it tastes
exactly like normal soy sauce, so I am shook.
Good morning, everyone.
It is now day time here in Tokyo.
I am definitely still jet lagged.
You guys know how normally I would eat fruits for breakfast.
Well, there's a couple of fruits
that are kind of, like, clear and translucent
but apparently these types of fruits
are not that common here in Tokyo.
I was not able to find any of them
so I'm afraid I won't be able to eat fruit this time around.
I know it's not the best way
to start the challenge, but I am also a little bit sick
so one cup of water was
what I was going to drink anyways.
Not my proudest moment.
I'm really sorry, breakfast today
is a little bit disappointing
but we do have a lot of really cool
interesting things lined up for the rest of the day.
Now I am going to go back to packing some things up.
I've got a bunch of videos
to shoot at the Tasty studio space today.
So, I'll see you guys there.
I am ready and on my way to work.
I thought I would treat myself
because I only had water this morning
so I wanted to try that yuzu salt candy I bought.
Here it is.
It's super clear.
I guess I'm just curious
because it says there's salt
in here too, so, oh, yeah, this is really good.
You do actually taste the specks of salt in there too.
I just got a pocket of one and I really like it.
The salt probably helps bring the sweetness out.
I don't think you can ever really go wrong
with handmade candy.
This is exactly what I needed.
So, I made it to the office.
I got lost a couple times.
I actually took the wrong train this morning
but I'm here at Tasty Japan
getting ready to make a clear lunch.
I don't really know how this is going to go down.
At the supermarkets, there was a lot of things,
a lot more things than you probably expected
because I wasn't expecting
to find half as many things as I did.
I think the biggest challenge
here is to make it into not just an edible meal
but a tasty meal or a meal that is really good.
Let's just see what we have to work with.
We have a lot of stuff here.
We have rice wrappers.
We probably see this the most
when we're eating, I think, Vietnamese cuisine.
Clear soy sauce.
I'm super excited to play with this.
Some form of substitute for sugar.
Rice vinegar.
I was trying to find white vinegar
but this is what they had in the Tasty kitchen.
White sesame oil that I've never seen.
Usually sesame oil is a dark brown, I would say.
Pickled daikon.
Because they've been pickled
they are much more translucent.
Mung bean vermicelli.
I think I grew up eating this quite a bit.
Two types of sashimi.
I don't know what kind of fish they are.
So, we're gonna ask Red to help.
- [Red] This is madai and this is hirame.
It's kinda chewy.
And this is one is kawahagi.
- There isn't a specific way to eat it?
- With soy sauce and wasabi.
- I can work with that, maybe.
Thank you.
I don't think I've even ever seen this before.
Super translucent, you can almost see through it.
I'm not gonna be able to use the tuna
in the middle because it's not clear.
I think what I'm gonna do is cook the noodles,
cut up the daikon, marinade the sashimi a little bit.
Wrap them up with this.
We have a bunch of sauces
so I think I can play with that a little bit
and we can take it from there.
Sweet, savory, sour, umami maybe?
I'm trying to make a sauce using these different condiments
starting with this clear soy sauce.
I feel like if you covered this up
and I didn't know what color it was
I would have totally thought it just normal soy sauce.
Because it's clear, I think I forget
that it's actually really salty.
Vinegar.
This doesn't smell like anything right now, but...
Oh, I kinda wanna taste it.
It tastes just like simple syrup.
So, I think we're on the right track.
Sugar, sesame oil.
This is just a clear sauce.
I'm gonna taste it a little bit.
I feel like it's a little on the sweeter side
so I'm gonna add a little bit more soy
and a little more sesame oil.
Yeah, I think that works.
Now that I have this marinade
I can try to marinade them.
This is what it looks like.
As much as I want there to be wasabi,
I can't use it 'cause it's green.
Do you guys see that?
This is the fish.
Oh, wow, crazy, fish.
These are all safe to eat raw
and that's why we're doing this.
Put these in there, whoa, whoa.
It's hard to believe that this isn't water.
I'm gonna set that aside.
This is what the vermicelli looks like.
It's actually translucent and not white.
I'm gonna go ahead and toss that in.
You can't even really see the noodles in there
'cause it's so clear
but here are the noodles.
I'm just going to rinse the noodles really quick.
I think I've got most of the things prepped.
It's time to do some wrapping.
This is what they look like.
It's literally just a clear sheet.
If you wanted to pixelate your face
this is one way to do it.
Right now it's kind of hard.
So, all you have to do is put in warm water,
just a few seconds.
So, you see how it goes in, and I think that's good.
And now it's even clearer than before,
a lot floppier too.
So, I'm gonna set that down here.
It's also a lot stickier now.
I put the fish on here.
I'm going to sauce this a little bit.
I think just with some soy sauce and sesame oil.
now to put some of these.
Add a little bit of daikon
just for extra flavor and texture.
(upbeat music)
Okay, this is our first wrap.
It looks really cool.
It's kinda like a cocoon of sorts.
I'm gonna make a couple more of these.
And then let's serve it up.
This is it, these are our clear spring rolls.
You can see the vermicelli, the fish.
I will say that it's a little more opaque now.
There's a lot of things here
that aren't completely transparent.
They're clear in a more translucent type of way
and when you put all of the elements together,
I guess they do appear a little more white on camera.
I just have some soda water.
This is our clear meal.
I'm just gonna go right in for it.
I really don't know what to expect.
(upbeat music)
There's a lot of flavors going on, I have to say.
I think the marinade actually worked out pretty well
and because the daikon is pickled
the sweetness really adds a lot to it
but I'm really confused, I'm gonna try that again.
Now you can see the inside.
This probably just looks like really bland food.
In a way, honestly, it wouldn't
be a very healthy way to have a meal.
Considering what it looks like and what it tastes like
I think you would be pleasantly surprised.
This is gonna be pretty quick for me to finish
but I actually also have a dessert for this meal.
I know, usually it comes after dinner
but I think I actually found enough things
so I am going to bring in dessert
after I finish this up really quickly.
I was really looking forward to this.
This is called the kuzumochi.
So, this is actually a super
popular traditional snack in Japan.
Like, you know how mochi is typically made of rice
this one's made out kuzuko
which is another type of starch.
Mochi is usually white.
This one is actually more of a translucent color.
This is usually served with
soy bean powder and a type of sweet syrup
but in my case, today, we will not be using these
for obvious reasons.
In its place, I have actually bought this syrup.
I'm gonna scoop a bite out so you guys can see.
Whoa, now that's satisfying.
This is the texture we're looking at, it's very jiggly.
You can see the spoon through this.
I'm going to take a bite without putting syrup first.
It's already a little bit sweet.
Oh, it almost looks like a raindrop cake.
It's so jelly-like.
(upbeat music)
I feel like I might have had it before
because I've never actually eaten it as is
so this is super cool.
I'm really treating myself here today.
I have a lot to work on while I'm here
so I'm going to wrap this up really quickly
and then get back to work.
So, I am taking a small break from work
to actually work on the raindrop cake
that I wanna have for dinner.
I think it takes some time to set in the fridge
so I'm gonna prepare it now
and then, hopefully, be able to bring it home.
Oh, but before that, I wanted to try a candy.
This is maltose candy.
I don't know if you guys have seen this before.
The last time I saw it
actually was when I was doing dragon beards candy.
I'll be eating it as is just like this little guy here.
I think I need a toothpick, maybe.
The struggle is real.
It's so sticky.
It's not always this clear.
This is super clear.
I've seen this being served on streets before.
Whoa. (upbeat music)
The perfect glob of (exclaiming).
I'm just playing with my food again.
Oh, there you go, look at that.
Do you want this?
- Okay, sure.
(speaking in Japanese)
So sweet. - Wait I'm gonna show you.
(gasping)
This is what kids eat.
- At festivals or something.
- It's so good, but it is also so much sugar.
Now that snack time is over,
now that I have sugar in my hair
I'm gonna get back to the raindrop cake.
I'm just using the recipe from Tasty Japan.
I'm gonna link you guys to the recipe I'm using
in the description box below.
This is actually the same pot they use in the video
so I can't go wrong with that .
(upbeat music)
That's done.
I'm gonna work a little bit more now.
All right, guys, so, change of plans.
I know I said I was gonna go home
but it's already dark out.
It gets dark really early here.
It's already past dinner time and I'm really hungry
so I'm just gonna make dinner here.
Since I have all the ingredients with me anyways
I was thinking of making something fairly quick.
I also consulted with Red beforehand
to make sure I wasn't doing
anything too bizarre with the ingredients here.
Condiments aside, we really only have three things.
These cooked bean sprouts.
Bean sprouts normally aren't the translucent
but after you cook them, they become pretty see through.
Over here we have what they call tokoroten.
I really hope I am saying that right.
This is, again,
one of those things that is very common here
in Japan, it is actually made form seaweed or algae.
And then we have these little baby fishies called shirasu.
It actually says right here that it's
meant to be consumed raw
so that is also super interesting.
I actually think I had this yesterday at a restaurant.
You guys recognize the sugar substitute
from earlier and the clear soy sauce.
Sake and mirin, they're both pretty common cooking wine.
I'm probably gonna combine all of this to make a sauce.
Let's make this work.
We have the clear soy sauce first.
Mirin, sake, sugar.
Normally, I can see how much I want
based on the color of the mixture.
Because everything is clear, it's kind of trippy.
I just had a little bit of a taste.
It's really hard to know
how much there is of anything when it just,
look at how clear that looks.
It's like I'm just boiling water.
Bring this to the stove top and reduce it a little bit.
Meanwhile, I'm gonna chop this up.
There's a lot of water in this
so I'm gonna pour that out.
Oh, it's so clear.
It's actually already in noodle form.
I couldn't even tell from the packaging.
Whoa, this is so interesting, wow.
Let me try it.
I don't really think it smells like anything
but the texture, a bit,
it's, like, a little softer than gelatin.
It doesn't taste like gelatin though.
It's a clear fish, isn't that insane?
Sea food.
They actually start out translucent
it's just, after we cook it, it becomes opaque.
(upbeat music)
This is what we have.
This might look a little bit terrifying
because you can actually see the little fishies
but I also grew up
eating little fishies like this with rice.
Usually it's cooked.
I've never had them raw like this.
I'm excited to try it.
The last thing to do, really,
is just to drizzle on the sauce that I made.
I'm just gonna cool it
and then pour it over this.
I'm now ready for dinner.
I haven't added the sauce yet.
This is what the sauce ended up looking like.
It's still very much clear.
Can you guys still see me through it?
(upbeat music)
There you have it.
It's a clear bowl of noodles and fish, and vegetables.
It turned out pretty clear.
I bet when this video first started
you guys had no idea what to expect.
This is probably the last thing you had in mind.
This is wild.
Oh, also, here it is.
I've heard of clear cola here
but I didn't actually expect to find it.
I really wanna start this meal off by drinking this.
Yeah, it even smells like Coca Cola.
I'm gonna try it.
It kinda tastes a little bit more like cola candy,
cola-tasting products, it tastes like that.
This is crazy.
All right, so now for the main course.
Apparently, there are many ways to enjoy this.
The packaging actually came with a sweet sauce
but you can eat it sweet or savory.
Let's try this.
The sauce turned out really good
and the little fishies
are like little pockets of umami sprinkled through.
I actually really like the fish.
For people who are not a fan of a more slimier texture
you probably wouldn't like it
but it's like sashimi
and then the bean sprouts are a nice crunch.
I think the sauce I made was a variation of teriyaki.
You wouldn't expect to see teriyaki this color.
This is still the coolest thing ever.
So, I'm gonna slowly work on this
and then we can finally get to dessert.
This is it, this is the moment of truth.
Let's see if I was able to do it.
Shall we?
I wasn't even able to slowly do it, but here it is.
Oh, my God, I did it.
It's so beautiful.
Wow, I have never made a raindrop cake before.
I know it's just water and sugar
and there's no reason to freak out
but I'm so excited to eat it.
I have my syrup from earlier.
Oh, that's so cool.
Super excited.
I'm just gonna dig right in, you guys.
(upbeat music)
Wow, the flavor really is just sugar and water
but this texture is so pleasing.
I know this sounds crazy
but you can feel how jiggly it is as you're eating it.
This is so great.
This was the best thing to end on.
It's super refreshing.
I feel like I'm getting at least two cups
of my eight cups of water per day.
So, actually I made two raindrop cakes for safety
and this one turned out even more amazing.
This challenge, honestly,
I thought it would be pretty much impossible.
I thought I'd be drinking water, that's it?
I can't stop eating this, I'm sorry.
Oh, I should stop.
I think, as I was shopping around here
I found so many more things than I thought there would be.
That kind of blew my mind a little bit.
It's always so amazing to see
the different kinds of food from different cultures
and how, when you're in different places,
there's just so many more things to discover.
This challenge was actually pretty insightful.
It gave me this opportunity to try out different things
like, things maybe outside of my comfort zone
maybe things that I've never even thought of trying before
and I felt like I learned a lot from it.
I hope you guys did too.
Now that I've finally done clear foods.
Let me know what else I should be doing
whether it's a different color, maybe a different challenge
I'm open to any ideas you might have, so let me know.
Until then, see you guys, bye.
(upbeat music)