the Way to Japan
the Way to Japan
The Magical Umami of Koji: Explained! ✨
I'm SO chuffed to finally catch up with my talented friend, Yuki Gomi, a professional chef, teacher and cookery writer. I can still remember the taste of the delicious aubergine dish we made when I attended one of her wonderful Yuki's Kitchen cooking classes in her home near my old haunt, Crystal Palace, about 10 years ago!
Since then, Yuki has gone from strength to strength, with her first book 'Sushi at Home' published in 2013 by Penguin, and her Japanese cooking expertise has reached many thousands of people. Yuki has been featured in the Guardian, Monocle Weekly, Vogue magazine, and has been on The Chris Evans Breakfast Show, to name just a few!
Alongside regular classes at her home in South London, Yuki offers courses and private lessons at special events around the world and colleges such as the prestigious Leiths School of Food & Wine.
In this episode, we chat about:
- The ubiquity of the soya bean in Japanese food
- Bacteria, mould and heritage spores
- What to do with the miso lurking at the back of your fridge
- 5 core ingredients of Japanese cooking & what they all have in common
- Why koji is magical ✨ & where to get your hands on some in London
Thank you so much for listening! To read the podcast transcript, click here.
Get to know Yuki's work better::
- Instagram @yukiskitchen
- Website https://www.yukiskitchen.com/
If the Way to Japan mission to explore the art of Japan-inspired living to be found in the UK resonates with you, click here to subscribe to the newsletter. You'll be notified of the latest podcast episodes & blogs, as well as receiving our encouraging edit of juicy, Japan-inspired recommendations.
Let's connect on Instagram! @thewaytojapan
Korekara yoroshiku onegaishimasu. ♡ Vanessa
Welcome to The Way to Japan podcast. I'm your host, Vanessa Villalobos, and I'm on a mission to explore the art of Japanese living to be found right here in the uk. I'll be talking with Japan inspired creatives, entrepreneurs and business people about what they do, why they do it, and what we can learn from their unique way to Japan. I love uncovering those small but significant details and really practical tips to help get us closer to Japan in our daily lives. So, if you like me, are one of those people with a Japan shaped hole in your heart, tune in and capture your own little piece of Japan joy today. So today I'm speaking with Yuki Gomi, who is a Japanese chef, food writer and cookery teacher based in south funding. And her mission is to share, uh, just how simple, nourishing and delicious Japanese food can be. She has been featured in many prominent publications, um, as well as being consulted widely as an expert on Japanese cuisine. I first met UQ at her lovely home in South London about 10 years ago, and I remember it well as I was expecting my first son, and I was so hungry and the food tasted so delicious. So I've continued to follow Yuki avidly because I find her way of simplifying Japanese food, very empowering. You can do certain small actions at home, which you had no idea about. For example, recently she's empowered me to make some kenco, which is a flower made from dried and roasted. So, um, it's very simple. I didn't know I could make it and I love it on Greek yogurt. So thank you very much for the inspiration. A huge welcome to you Yuki. Thank you so much for joining me.
Speaker 2:Yeah. Hello. Hi. Uh, yes, I'm Yuki. So thank you for having me and I'm love to talk about my passion today,<laugh>.
Speaker 1:Excellent. I can't wait. So, um, we can't talk about Japanese cooking without talking about, so they're everywhere. Yeah. Um, and it's amazing where they are. Um, I was really amused when you told me that one of your Japanese friends actually hadn't realized that edamame and na were made from. So in fact, they are so at different stages of their life, right,
Speaker 2:<laugh>. Exactly. I mean, edamame is just fresh one and it boil. So just keep the stain. Nice, beautiful green color, and it's just lovely to have the snack you can buy from the frozen, um, everywhere in supermarket now. And, uh, yes, we call D which is the, uh, normally used for making for chemical or NATOs and stuff. So that's a dried. So, so that's, we call diu. So it's quite different part. You can buy, um, dried soybeans from health shop and you can make a, um, homemade MI stuff. So it's really, And kenco you said, you mentioned earlier. So yeah, so
Speaker 1:Those, so the main, what are the main Japanese foods made from soybeans? There's the,
Speaker 2:Uh, mis, so not, do you know na<laugh> and, uh, yes, soy sauce obviously. So that's the main staple seasoning. Japanese, Um, yeah, so sauce, everybody even has it in England now. And miso, that's, that will core, uh, Japanese ingredients and yeah, like a flavor Japanese.
Speaker 1:So, um, I think there's just so much soy in Japanese food. And, um, could you put people's minds at rest who might be worried that eating too much soya might not be good for you? Maybe they've read something and it's stuck in their minds.
Speaker 2:Yes. This, that's bit like soy product can be the bit like<inaudible>, but it's, it's still a lot of, I research a lot, but still not that answer yet. But my experience, I grew up in Japan. Uh, I grew up with soy product, protested<laugh> every from the, you know,<laugh> since child, the my, and then one of the, I mean, fact a lot of Japanese ladies has got less, um, uh, uh, breast cancer result and much healthier. And also menopause problem much less, um, compared to western cultures, uh, people. So that's reason because we have a lot of so diets. But on the other hand, Western diets, you know, a lot of like breast cancer case, they shouldn't eat because of the est estrogen. So affects,
Speaker 1:I see
Speaker 2:Women's hormones, so we dunno which ones to believe, but as Japanese, uh, side, I'm very healthy.<laugh> sure. My family's healthy and a lot of Japanese people, much less breast cancer and stuff. So, um, but I found is that gmo basically, uh, genetically modified?
Speaker 1:Yes.
Speaker 2:That's the cause of the huge problem. So I would say I stick with as long as organic and in no, like no gm, so then should be fine. And then also everything is in moderation, isn't it? So you shouldn't eat like, like so every day for like to, to tofu or not sure. All the time,
Speaker 1:I'm sure because they're, they come in so many different ways. You don't need to eat the same thing. Like the different processes have different effects. Right,
Speaker 2:Exactly. And then especially Japanese diet eats so many eat everything so little.
Speaker 1:Yes.
Speaker 2:But we don't eat like whole block of to a person or anything. It's just like always things, small amount and balanced diet. So I would say like, yeah, as long as moderations every day and it's
Speaker 1:A wide variety of foods. Yeah.
Speaker 2:And a good quality. That's the key I think. Yeah.
Speaker 1:Okay. So, um, I've been really interested in your meas and cord g making, making workshops and, uh, I really want to join it and I just realized how, um, magical koji is. I, I didn't know anything about it, I didn't realize. So could you tell us about that?
Speaker 2:Yes, Koji is starting, people starting curious about, and then starting kind of one of the trendy, uh, from that fermentations and Yeah. So Koji is a mold, so Japanese and national like, um, Asians, um, mold. So it's very d yes, it sounds like mold. Everybody like what? It's delicious. Virtually mold, not always, but things, um, some, some culture like French using for the cheese making. So each culture has got different, uh, type of mold mm-hmm.<affirmative> and millions different type of mold. Anyway, so the specific mold called Koji. So that's very important for Japanese cuisine and Japanese culture. Uh, so basically all the most, uh, uh, important or, uh, staple Japanese food has got, uh, co it<laugh>,
Speaker 1:Right? So
Speaker 2:For example, like I'm making a Misa mm-hmm.<affirmative>, and so sauce, mi, rice, vinegar, and second, it's anything like fermentation and a staple Japanese, um, seasoning or ingredients, um, using the Koji.
Speaker 1:Anything that's fermented, the, the magic ingredient is, is Koji and, and where can we get Koji? How do we get our hands on it?
Speaker 2:<laugh> Yes. Kogi mode itself to be on a suppose you shouldn't, I mean, you can't get, you can grow, you can do mm-hmm.<affirmative>. So we have Koji, uh, shop is like very like heritage. So keep the Koji mold then and Okay, then actually make koji rice basically mold you needed to grow somewhere, right? Yes. So that means, so you need to, uh, fit on the grains then making, uh, basically Koji rice or Koji wheat or making the, uh, Koji product. Make sense? Uh, so, so for example, when you make the sake, you need to, uh, koji grow on the rice
Speaker 1:Mm-hmm.
Speaker 2:<affirmative> and to brew the sake. So, so that's, that's how you, uh, keep it an Koji rice or Koji wheat or Koji, um, product you can get from the supermarket. Mm-hmm.<affirmative> or you can get from uh, uh, even Amazon
Speaker 1:Uk. Oh, wow. So you are doing, um, workshops, you using Koji as well? If people
Speaker 2:Yeah, Koji rice basically already, uh, grow on the, so that's makes with the, uh, cook with us, uh, um, fermented with us cooked soybeans.
Speaker 1:Yeah, that sounds really interesting. I saw, I was really interested to see you can make, um, almost like a, like dressings like lemon koji and Yes,
Speaker 2:Exactly. You
Speaker 1:Can use it in place of salt, is that right?
Speaker 2:Exactly. So basically, uh, kojis, uh, for example, like a con basically content variety of enzymes. Mm-hmm.<affirmative>, so then breakdowns, so that makes fermentations, uh, which is improved, uh, am acid. Mm-hmm.<affirmative> sometimes it itself is uh, um, umami basically.
Speaker 1:Ah, yes.
Speaker 2:So that's why taste umami is like a fifth taste. So basically taste umami means yummy taste,<laugh>
Speaker 1:Yummy taste. Co koji equals yummy taste.
Speaker 2:Yes. So that's why I do a lot of Koji product basically, uh, SHEEO Koji or I double mented, uh, soy sauce. Mm-hmm.<affirmative>. So it is Koji, and then I pour the soy sauce to ferment it about 10 days.
Speaker 1:Okay.
Speaker 2:And, uh, basically double fermented, so, so sauce, basically.
Speaker 1:Oh wow.
Speaker 2:Like full of flavors and put over nutritions like a vitamin minerals and uh, yeah. So it's, it's, it's amazing products. It's very harder to explain and introduce to western culture.
Speaker 1:Yeah. But,
Speaker 2:Uh, when I come to my workshop and people taste it, it's just simply like, Oh my gosh, it's so yummy. So that's kinda<laugh>.
Speaker 1:Oh yeah. I'm really interested. I, you know, I think I have tended to use quite, um, average Japanese ingredients and I'm realizing it will be so much more delicious if I, you know, use more of a craft ingredient and, um, Yes. Yeah. Well,
Speaker 2:Yeah, I mean miso, so sauce itself is already called in it and in a fermented, so it's already a lot of flavors, which is, um, mommy based food. But, uh, again, I try to do more mommy co product. I just boost more so that means more extra mommy.
Speaker 1:Mm-hmm.<affirmative>
Speaker 2:<laugh> nutrition values. It's just amazing for the guts health. Uh, we can talk about later more, but she
Speaker 1:Incredible
Speaker 2:Health benefit and also tastes so much better.
Speaker 1:Ah, amazing. So how can we use miso? Because I just discovered, I mean, I do find it difficult to have a lot of time to, to cook, um, but I know it's so easy, but I just discovered some at the back of my fridge and I thought, why haven't I used this meso? And I think maybe I'm a little bit limited in how I'm using it. Yeah. Yeah. Could you give us some more tips about where we can throw definitely meso in
Speaker 2:Yes. The meso. Yes. Meso is yes. A lot of people exactly the same answer. Like, Oh, I have a me but I, I, you know, I kept in, in a fridge for like a year now, so it's still okay to use. So, so a lot of people ask, so miso is associa obviously miso soup, but it's not only miso soup. Miso soup is just one of the dish. So miso is called Japanese ingredients, uh, I mean seasoning to use lots of different dish. For example, uh, you can make, um, dressing so like a little bit of vinegar and mis and mirroring and the, um, maybe honeys making like a little vette and you dressing or if you want, because such a, um, part of the umami, uh, umami in, uh, miso. So if you wanna lift up the flavor, so sometimes if you make, uh, let's say like a tomato sauce or pasta sauce or bo sauce or something, then it's sometime taste it and then something missing. You know, like you have something and a lot of people end up puts a lot of salt
Speaker 1:Yes.
Speaker 2:And they get salty. And then ooh, it bit too salty. Uhhuh. So, because lack that salt is a lack of, uh, mommy so flavor. So you, if you dropped a little bit of, um, you know, tablespoon or teaspoon even, or mis then it suddenly lift up this flavor.
Speaker 1:That's brilliant. I'm gonna try that because I keep, I end up putting, um, lots of Wooster sauce in things.<laugh>. Right. Which, which is nice. But my husband
Speaker 2:From, Yeah,
Speaker 1:He, he's from Peru and he didn't grow up with Worcester sauce, so he, he doesn't really like it as much as I do. And, um, but he loves Japanese food. He lived in Japan. Um, for
Speaker 2:You using the technique
Speaker 1:I so
Speaker 2:Full of like, I always said English, so sauce<laugh>.
Speaker 1:Yes. That's people.
Speaker 2:Yeah. People naturally put it on some, you know, like seasoning mm-hmm.<affirmative> and to more improve the flavor because they are fermented, they can flow. But mommy exactly the same technique. Um, think,
Speaker 1:Yeah. Oh, that's great. I'm gonna mix it up a bit. Yeah. Just taking a quick break to let you know about Japanese London dot com's. Brilliant. One to one Japanese lessons. If you find that group lessons just don't work for you anymore, why not consider a private Japanese tutor? Lessons are online or in person for learners in London, and we have friendly tutors who are experienced with children, teens and adults. If that sounds like something you are interested in, please go to Japanese london.com/contact to arrange your 20 minute consultation with me. Vanessa, I am looking forward to speaking with you soon. Now let's get back to our show. Let's just move on to a little bit more about the health benefits. So, um, you mentioned that you got ill a couple years ago, and I understand you've addressed this with changes to your diet. Could you tell us a little bit about that and what changes you made, how it benefited you?
Speaker 2:Yeah, I love to share about my experience. That was a part, it was so amazing. Um, I had a great, uh, yeah. Experience, obviously like shocked about just, just, uh, become the pandemic Yeah. Start and my, obviously my work in slow dance and I felt something weird. And then I, I thought I work too much, but I found out basically I had a autoimmune disease, which is, um, rheumatoid author. Right. So basically this is a part of the autoimmune disease. So, which is a lot of people might have and suffer from then. Yes. I tried to find out real shock myself and I dunno what to do with it and obviously talk to doctor about it and, uh, a lot medications, options. So then I decided, I talked to my husband to help a lot to um, to improve. So I decided to right something going on to my body. I need to change my life and I should find out what's going on my li my body actually. So I just a lot of research and test, test, test myself and what's going on. So, and I found out a lot of related with, uh, gut's health, Right. And a lot of people, uh, yeah. So basically I have to include my gut's health and uh, and it is this lo millions books. I read article about it and, uh, I thinks really important to fix my gut or find out. Yes. Then reading book information is, is finding answer has become more like a Japanese food and a Japanese diet. And then fermentation is so powerful. So now I starting into a lot of, um, you yeah. Testing a lot of crazy diet and then<laugh>.
Speaker 1:Wow. Yeah.
Speaker 2:I've been doing like good and free diet and my intolerance, uh, food intolerance test.
Speaker 1:Okay.
Speaker 2:And that's their important understand yourself and, uh, yes. End up Koji fermentation. Japanese food is, think about Japanese food. It's, uh, so sauce mis everything is fermented.
Speaker 1:Mm.
Speaker 2:And, uh, I just naturally back to my original diet, which is Japanese, traditional Japanese diet<laugh>. Yes,
Speaker 1:Yes. So, mm. I've been reading a lot about gut health. It's interesting cuz it's kind of in the way that, um, Koji is the, the origin of the mummy is like the, the gut is the origin of health in, in many ways, in many senses, isn't it? Yeah.
Speaker 2:So it's, so I've been doing, so I started more, um, like fermentation diet, using more Koji product for my anything. Like it's not only eats Japanese food, it's not like this. For example, I'm making, uh, gu mo, which is avocado. I love avocado. Yes. And, uh, I just put in an lemon koji, which is a, I fermented the lemon with the CO and instead of using just the lemon juice, I using the lemon juice and salt, I just using the lemon co, which is salt in it. Yes. So I just put in a one tablespoon of lemon co if ied the lemon Koji and, uh, crush the avocado. So it's not only traditional Japanese food, but uh, using the Japanese, um, method or technique
Speaker 1:Yes.
Speaker 2:To improve my gut's health mm-hmm.<affirmative> and, um, it's basically cure my disease.
Speaker 1:Amazing. In
Speaker 2:That's great. Yeah. Six month it's back to normal
Speaker 1:Results. Oh, wonderful. I'm so glad that you're feeling better.
Speaker 2:Yeah, I'm so, I'm so glad I, that's why I just wanted to share my experience, uh, as well too.
Speaker 1:Yeah. I think there's a lot to learn from that. I definitely need to, um,<laugh> to come to your, your workshop. So, um, I need to get some koji in my life. So, um, the ingredients in Japanese cooking are so important as we've been talking about. And could you tell us some of your suppliers, which are your favorites? For example, where can we get this Koji in London,
Speaker 2:Local KO in London. You can buy actually, um, you can get it, uh, local. I like to try to use in a local, um, uh, products as possible. And one of them, uh, can buy, which is you can get from, uh, uh, sake brew in Packham South London. Yeah. They have, uh, obviously they basically produce the sake, so they have in their own Koji Rice coffee.
Speaker 1:So it's like, it's like the byproduct of the sake making process. It's the rice that's been processed.
Speaker 2:Yeah. So they have that koji obviously, and obvious of course you can buy from, uh, Amazon<laugh>.
Speaker 1:Okay. I wouldn't have, I wouldn't have even known<laugh>, but you can get everything.
Speaker 2:Yes. Everything is crazy. And also, um, code itself and also so sauce, Japanese cooking, so simple. So I normally said five core ingredients, which is for the, in terms of the season, uh, miso sake mirroring Soto rice vinegar po in it. Anyway, so these products, um, pretty much cover the most Japanese recipes. So that means have to have good products, makes your dishes much taste. So I normally do the good, you know, suggest a good product, which is clear. Spring is amazing. They are pretty much most product, uh, organically, um, make, uh, made and also the<inaudible> company. Mm-hmm.
Speaker 1:<affirmative>,
Speaker 2:They are very, obviously they suggest, uh, they grow their own fresh wasabi. But
Speaker 1:That's in Sussex, isn't it? Yes,
Speaker 2:In the do in the dos.
Speaker 1:Okay. Oh, okay. That one's Dorsett. Yeah. In
Speaker 2:The Doex they grow the Yeah. Fresh wasabi and also they set in, um, online shop, uh, so the amazing Japanese products, like really high end products, I think. Um, that's kind of a place I normally choose. Yeah.
Speaker 1:Yeah. It's, I really think I need to up my out. I'm inspired and, um, I've just been thinking about things for the kitchen. I was just admiring your sushi details on your website. They're absolutely. And could you tell us one, uh, Japanese kitchen item that you couldn't do without,
Speaker 2:Without just think the Japanese, uh, obviously Japanese knife is incredibly amazing.
Speaker 1:Yeah.
Speaker 2:I have to have, I love knives. Uh, it's a very sharp and beautiful mate. It's, it's nice. It's a pleasure to cook actually.
Speaker 1:Yeah. Do, do you let your daughter use the sharp knives? How, how does that work? I'm really interested in yes. Getting the kids involved, but I want to use a proper
Speaker 2:Yes, of course. I'm not give her a, like, long sushi kni, so it's not yet, but, um, kids, they have a, there are some kids knife as well, a bit more, uh, safe and has got a little bit more protected.
Speaker 1:Yeah.
Speaker 2:So, which is started slowly, uh, introduced, but actually kids is very capable to use. So as long as teach how to use it, for example, try to hiding the other side of the fingers
Speaker 1:Yes.
Speaker 2:And how to hold a knife mm-hmm.<affirmative> and slowly, slowly, I teach her supplies, she listen to me, and then they using slowly to, you know, like start using the knife. So, um, obviously it can't start with a big knife. Yes, yes. Yeah. Yeah. Starts with a kids' knife, just like a little smaller one. Mm-hmm.<affirmative> and, uh, slowly, slowly introduce proper knife.
Speaker 1:Yes.
Speaker 2:Yeah. I think kids are amazing to adapt, you know, quickly.
Speaker 1:Yes. They, they're sponges only. Um, okay. And could you tell me what your favorite Japanese word or phrase or saying is?
Speaker 2:Oh yes. I love the, um, igo<laugh>. Mm-hmm.<affirmative>, the word is basically, each moment is always, uh, once in a life experience. So this, yeah, I like to, um, every moment, every time meet someone or new person or friend, old friend, or I like to do, uh, more value to it at the time. So that's the meaning. It's very important and yeah. So share the time, share the moment and always waste.
Speaker 1:Yes. I love that. It's really beautiful because yeah. We need, this is, you know, this ethos of eating well as well. It's like to savor the moment. Yeah. It's beautiful.
Speaker 2:Yeah. That's, you know, I met Vanessa 10 years ago, but still the moment you remember, I remember you're here then after years, but still we can corroborate something or talk about coaching<laugh>. Yes,
Speaker 1:Too.
Speaker 2:Yeah. Amazing moment. I like to be a, I think it's very important things in their life.
Speaker 1:Yes. So, um, just could you tell us one quick action? So I, when I looked at your website, it's really interesting, your newsletters are great, so people should sign up for your newsletters because they're really practical. And I love the way, uh, I talked about Kenco feeling empowered to make that, but also I noticed, uh, you've got a recipe for chichi me to, on your website, things that people didn't even know that they could make. You know, just buy a small packet. And, um, so could you just tell us one other quick action that we could take to bring healthy Japanese eating into our homes every day?
Speaker 2:Yes. I think it's a lot of people in the heads. Everything's from scratch is like too much. Oh my, I don't have a time, but actually it's just, you don't need to do like too much, just simply, but from the scratch is very important.
Speaker 1:Uhhuh
Speaker 2:So little things makes huge difference. For example, I do little, I dunno, a lot of people just go to the premade food from a supermarket. Mm-hmm.<affirmative> just simply grill the fish and it simply cook the rice and that's it. Or making a, a stock. But Japanese stock, I did it, the cafe to make the stock.
Speaker 1:So how do you do that?
Speaker 2:It's really, I, it's a bizarre, but actually it works very well. We call bonito flake stock, which is a fish stock. Yes. So the dry product, actually Japanese food, a lot of it based. And another thing, mommy, which is a dry product mm-hmm.<affirmative>. So, uh, Bonita is a, um, a fish flake, like dry dried Bonita, Right? Sorry.
Speaker 1:That's right, that's right. Yeah.
Speaker 2:Bonita Flake. Check into that, you know, cafe coffee maker.
Speaker 1:Yes, yes.
Speaker 2:And just exactly the same support, hot water, boarding water. Mm-hmm.<affirmative> leave for about two, three minutes, just brew like a coffee or tea. Mm-hmm.<affirmative> and, and Fresh made the fish stock, it's
Speaker 1:Ready. Brilliant. The pet bush, isn't
Speaker 2:It? Petso Bushy. Yes.
Speaker 1:That's it. So, Oh, that's great because I do, I've got Dashy in the cupboard as well, the powder, and I sometimes think, Mm, what's in this? I don't really know what you know. Um, my kids like it, they love Japanese flavors. So I put a little bit in when I'm making some noodles, but it would be so nice to just make it in the cafeteria and then I know what's in it. Exactly. What's in it. Like
Speaker 2:An instant, isn't it? But it's a real fresh one. So I try to not to use in chemical instant powder or Yes. Pre thing. People in the head is, oh, this is easy. That's easy. Instant. But a lot of things you can make from the fresh, Fresh, but like instantly that's
Speaker 1:Fresh but instant. Yes,
Speaker 2:Yes. Fresh. Fresh instant. So yeah, that's kind of my idea. And encourage people it's more healthy, fresh, um, yeah, food every
Speaker 1:Day. Wonderful. Oh, that's been so interesting. So I'm aware of the time. So I'll, uh, start to wrap up. If you could just let us know where we can best find you. So your newsletter's great. People can sign up on your website. What's your website?
Speaker 2:Website, Yuki, uh, uh, yuki kitchen.com. And you can find a blog. A lot of my workshop, um, dates and schedules you can find in and out my websites. Yes. And I also, I do, uh, Instagram. I quite like to share my life, you know, what I making on one of my eating<laugh> sometimes my s here, so I'm plays up here. So yes, I feel a lot of sharing that little tips, cooking tips stuff. So I be a little bit on that Instagram, so it'll be great to share my
Speaker 1:Instagram. And what's your Instagram handle? Is it at
Speaker 2:U's U Yuki's Kitchens kind of Pink Yk logo, which is,
Speaker 1:Yeah. Got it. Okay. Well thank you so much. I really, really enjoyed our conversation. Thank
Speaker 2:You so much too. Yes.
Speaker 1:Before you go, if the Way to Japan Mission resonates with you, do head over to the way to japan.com/newsletter to subscribe. You'll then be notified of the latest podcast episodes and blogs, as well as receiving my encouraging edit of Juicy Japan inspired recommendations. Thank you so much for listening. If you enjoyed it, please could you do me a massive favor and tell one friend who might love it all about it. We all know that word of mouth is the best way to discover something new. Ja.[inaudible][inaudible] Anas
Speaker 3:<silence>.