Tip:
Highlight text to annotate it
X
Hello. Welcome to mixed-up Monday on Cupcake Addiction. Today I'm doing something a little
bit different that I've never done before but I've seen them done on YouTube. And they
are absolutely huge at the moment. I'm talking about Pop'n Cooking Japanese candy. So I was
in a Japanese store while I was in the US a couple of weeks ago. And I saw a whole section
of them. I've seen them open and I've seen, I guess, Japanese people doing them. But I've
never done one myself and I'm incredibly curious. And I thought being so big at the moment,
maybe you guys will be curious too. The thing is all of the instructions are in
Japanese. So I'm looking at them and I'm thinking: "I think I kind of know what to do". There's
a few different steps here. But really, I haven't done it before and I have no idea.
So we're going to learn together for this one. And if you guys are interested in seeing
me do anymore of this, you can see I've got 4 or 5 of them, and I'm more than happy to
open them on camera for you. Otherwise, if you're not so keen, let me know and I'll just
leave it at this one. So I guess we're going to open it up and see
what we've got inside. I always love seeing the other guys that open these on YouTube
actually open them. There's just like all these random little sachets in, I guess, Japanese
instructions and we'll get through this. Okay, so we've got like 5 sachets, a little
spoon, or 6 sachets, a little spoon, and I think there's a little water dropper. So I'm
going to turn my instructions over so I can actually read them.
So looking at this, the first thing that it's telling me to do, since we're color-coded,
is the blue one. So it's asking me to tip this into the number 1 container. Let's see
if these are foolproof. Okay, 1 sachet down.
So looking at the instructions, it looks like it wants me to take a little spoon and just
stir it around. That doesn't even make sense because on the picture, it looks like it flops
up. It doesn't tell me to add water but I'm kind of thinking maybe I should. But I'm not
going to deviate from the instructions. This is a tough one. Maybe we'll just add water.
I figure you can't just have powder. It's got to have something with it. So I'm going
to squeeze that and then suck up some water. We'll throw in. Oh, cool. I don't know if
you can see that but it's actually bubbling and rising. So I'm going to do another one
of those waters. I don't know why. I probably should have stopped at one. And then as per
the instructions, I'm going to stir it through. My god, it smells amazing. It smells like.
It smells like... You know that [popping] candy? Alright, I think that looks like it
might need a little bit more water. So maybe we'll just put in a little bit more. I didn't
put in a whole one. I put in like a half one. Alright, the picture there, it looks like
it's kind of fluffy. So this is looking kind of fluffy. Still a few bits at the end there.
I'm sure that there will be people in Japan watching this going..."That's not how you
do it!" Oh well. I probably should've watched a YouTube video on this one before I actually
attempted to do it, and then I would have known how it was done. Alright, so that looks
sort of like the picture. It looks like it's kind of fluffy. It smells amazing.
So the next step, they're giving me this kind of orange-y brown color. So I think it's this
orange-y brown-y one. They're telling me to pour that into this little container. Alright.
Just another white powder. And there is a little water symbol there.
This time I have instructions to add water. The whole thing in. And dip a little spoon.
And stir it all about. Okay, that smells like gummy bears. How do they do it? How do they
make a powder just smell like gummy bears? Alright, now I'm just going to spread it out
because it looks like that's what they're telling you to do, sort of even it out. And
it looks like it might end up being this smooth yellow thing. So... I love Japanese culture.
I think it's such a different and amazing culture. And you see something like this and
you think: "Yeah, I can totally see how that would have come out of Japan."
Alright, so for our third step, we've got it written in pink. So I'm going to... I guess
that's the pink sachet and they're telling me to put it into this little rippled container.
It smells like so much candy. It's awesome. Okay, following it up with more water. And
I'm sure somewhere in there, probably says like add 2 things of water or 1 thing of water
in. I just cannot understand it so we'll just see how it goes. This smells exactly like
grape hubba bubbba. In Australia, you'll know what I'm talking about. But it smells exactly
the same as grape hubba bubbba. I must confess I've seen this done and I think, "Okay, it's
a candy made out of powder. How good can it possibly taste?" But judging by the smells...Alright,
so we'll smooth that down. Okay, next instruction is number 4. And that's
in black. So I don't know exactly what this is but it is black and it looks like they're
telling me to do something with it. I might just open it. Because there's something else
written there so... It also smells exactly like grape hubba bubbba which is great because
it looks a bit like liquorice. We'll just sit that to the side for the minute. So now
we've got instructions for our yellow, our orange, and our green, I think. So I'm being
told to put the green into container A . Is it weird to get this excited by Japanese candy?
Container A for the green. You can see it like just soaking up that water. That's [sort]
of a little bit weird. That's gone really thin. So I don't know if I've done that one
quite properly. We'll see. And then I've got the kind of orange-y colored
container. So we'll pour that in and we'll add some water. Give it a little stir, a little
shovel. Now, I'm not quite sure what's going on here
but in these pictures it's blue. So I'm figuring that's the blue water that you want to use
or just regular water. But in these ones, it kind of goes yellow-y color. So it looks
like it's saying suck it up from B and stick it in there. But I don't know how that got
full. I'm so confused. This thing here doesn't really look like it's
doing much. That concerns me a bit because I feel like it should be setting or something
like the rest of it. It looks like I'm being told to suck up something
from container B. I'm mixing something from this container but maybe it's supposed to
be water. Alright, we'll just throw some water in there. It's blue, it looks like water.
[Check] it in. We make a mistake. We all make a mistake together. And I have no idea what
this brown one is being for. So as of yet, I have not seen a brown one.
Alright, we're going to put this in here and we're going to suck up some of this random,
a bit [gloopy] stuff because it looks like that's what it wants me to do. So we put it
all in there or just some of it or.... Maybe I should just leave this to the Japanese.
They seem to know what they're doing. That still hasn't set.
And then something's supposed to go in this little (Inaudible 10:33). You know what we're
just going to throw this there. Let's just see what happens. Technically, they haven't
really told us to do anything with that yet so... It also smells like grape hubba bubba.
I feel like maybe that wasn't the right choice. Alright, this one here is now ready to go,
I think. So we'll scrape that up. It doesn't really look the same. I think that I cut it
in half. You want on there [packets] so neat and lovely. Trim the edges. And then we'll
grab a little bit of this stuff by the looks of things. Ball it together. This must be
supposed to be the rice. My little shovel. Just there over the top.
It doesn't really look... It does look quite a bit like the front, I guess. Oh... That
brown stuff is soy sauce. Okay. Cool. Well, that's good to know.
Alright, so we might as well make another one of those because it looks like it might
be the only thing that's going to turn out. And we've got that red one as well. I guess
we don't use too much of those white stuff. Okay. And then we'll do the same with this
little one. Shovel-scrape it out. [We'll not] probably let this set long enough. I'm sure
there's some sort of a timeframe that they suggest. But obviously, I am not really able
to read that. Make this other little one, the last ball for the red stuff.
Now this thing here. Aha. This thing here looks like it might get rolled out. This thing
on the back, I think it's telling me to roll it out and to stretch it out. So I'm going
to stretch it out because I don't have anything to roll it out. So weird, it looks like liquorice
but it's not liquorice. I'm pretty sure it's not also grape hubba bubba. Okay, let me take
a little bit more of this, probably not too much because I'm running out. And we'll roll
it around. It kind of looks like it's cracking a bit so I don't know if I've done that [entirely].
Okay. And then I think this [thing] here is supposed to go like the caviar but it is not
maybe because I removed half of it and threw it with my weird soy sauce. So we're going
to improvise. We're going to make something quite cool out of it anyway. I'm going to
make this little thing here into my caviar. So I'm just going to chop that up into little
pieces like a sushi chef. Okay, and then I'm going to spoon that up
on top. Alright. And, I think for the last thing. The thing
on the front is like these little weird high things. So hmmm... Alright, we'll take our
last little bit of this. I think I'm supposed to [keep] some of that yellow stuff as well.
Alright, so to finish this one of. I think I'm going to take this off and just maybe
pinch a little bit off it because it looks like I was supposed to keep some. We'll pinch
that and then we'll stick it back together. So cute.
Alright, and then we're going to take this. We're going to put some of this red stuff,
like a jelly. I'm supposed to roll that kind of into like a little cape-y type shape, sort
of fashion it into a ball, a rice ball. And then we'll put our -- I'm going to call that
-- sweet chili sauce. We'll try our sweet chili sauce on top.
Anyone knows where that yellow stuff is supposed to be? I would love to know. There's our sweet
chili. And then we put on some of the yellow so I'm just going to kind of squish that on.
I know. Sweet chili is going everywhere, with the yellow and a little bit of caviar on top.
I think I did the right thing with the caviar. I do think that's actually supposed to be
what it is. Well that looks pretty ugly. So I do have a little bento box in anticipation
of my completed, awesome, sushi lunch. It's not quite what I thought it would look like.
I might put them all in one container so it doesn't look too sad. I kind of think that
one there I might just exclude because it looks a bit crappy. This...
That stuff, we can stick them all in. You can see the finish product and how I went
with my pop'n cooking experience. They can all look nice and pretty.
And then for the final touches. Who doesn't love soy sauce? And we'll take our little
container and soy sauce it. You know what? It actually kind of does looks a little bit
like sushi. Maybe a little bit more soy sauce in.
Okay, so that is my pop'n cooking experience. I was so excited to try this out and now that
I've tried it, I'm happy with the end result considering I had absolutely no idea what
I was doing. But it's nowhere near as easy as what they make it look on some of the other
YouTube channels so much respect for all of the Japanese people out there that seems to
open it and get it all done in, you know, a really really neat time and everything.
So if you guys want to see me open any one of these ones, I think we've got doughnuts.
There's a little candy shop with ice cream and a cake and a little sundae boat. I've
got a mini-cake, of course, because we do cake decorating. And I also got this little
bento box with like a little panda. So if you guys want to see any of those, leave a
comment in the comment box below. Tell me which one you would like to see whether it's
panda bento, cake, ice cream shop or doughnuts, and I will open another for you. And also,
if you really don't want to see another one, feel free to leave me a comment and say, "Please
god no." So I hope that you guys have enjoyed watching
this as much as I've enjoyed making it. And now, you know what, I'm going to taste one
right now. And I'm going to tell you exactly what it
tastes like. No one ever tastes them. It tastes exactly like grape hubba bubba. It's actually
really good, really good. They're about 5 dollars or 6 dollars, I think, US dollars.
So I don't know it's a dollar a piece. It's probably cheaper than sushi or maybe not.
It does taste really good, grape hubba bubba. Thanks very much for watching.