Just a quick post to introduce you something very weird.
I can never think of such a service and also I wonder if there’s any demand for such a thing. But this is it. It’s a nostril hair notification. What??? (*w*)??
It’s called “Chololi” which is I guess from the imitative word in Japanese that illustrates something is hanging out…

This service can finally make you feel easy (?) to let your friend know that the nostril hair is showing from his or her nose. I see. It’s a delicate issue but it’s also difficult to ignore. Sometimes we’re not sure if we should tell it to friends or just keep silence… ^ ^;;

Oh, good news is that they have their website in English and Chinese as well.

That means you can make use of this service, even if you don’t read Japanese! The following illustration shows how it works.

Fill out this form and hit the “Request” button. Then you can double-check your message before it’s transmitted to your friend.

What’s interesting is that you can actually choose from several options how you’d like to tell it to your friend.
“Don’t request to pull out.”
“In a mild tone.”
“In a strong tone.”
“In a commanding tone.”
“In a scornful tone.”

How did you like that? Be careful not to send out this message randomly, some people might take it serious and get mad at you. ^ ^;;;

Ingredients for 2-3 people, as a side dish
sweet potato (1 large)　
cooking oil or sesame oil (3tbs)
sugar (3tbs)
vinegar (half tsp)　
soy sauce (1tbs, if you like)
black sesame seeds (adequate)

Peel off the skin of sweet potato, chop it coarsely, and put it into the water for about 10 minutes.

Throw oil, sugar, vinegar (and soy sauce if you like) into a frying pan.

Then drain the chopped sweet potato and place it on a frying pan.　

Place a lid on a frying pan and heat it over moderate heat.
When you hear some crackling noise that is getting louder, turn the heat to low and keep heating for 10-15 minutes.

See if sweet potato is fully heated.

Keep stir-frying until the sweet potato gets coated with sugar and the surface of it gets crispy. (Unnecessary oil remains in the frying pan.)

Serve it on a dish and sprinkle some black sesame seeds over it. It’s done!

Originally, Daigakuimo can be deep fried and mixed up with sauce that is made separately from sweet potato. But this recipe is what makes it easy. Hope you enjoy it!

Every morning Pi-chan wants this. My husband can’t just say no to it…

She’s too dependent. She always likes to be close to us. But we don’t feel it’s a good idea to let her sleep with us in the same bed, we only allow her to join for a nap in a couch. Then what happened? Every morning Pi-chan begs my husband to get out of his bed to sleep with her in a couch. My husband is too nice to her, he never minds that, no matter how sleepy he feels. -_- Pi-chan is spoiled…haha. I’d say NO to her if I want to sleep more in my own bed… :p

Now under the table, what is she doing there?

She’s staying there because I was working there. You see this is how she is. I could step on her without knowing… o_0
English-Spanish dictionary and a paper that shows Spanish keyboard layout are always around my computer. I listen to Spanish conversation audio and watch Spanish speaking drama everyday and write to some Spanish speaking friends frequently. There’s almost no day that I don’t hear or write Spanish nowadays. ^_^

What can she see from there? Seeing things from her angle, I’m shocked how some part of the floor is dusty…(x_x) *sorry, Pi-chan!*

To avoid the same mistake from last winter, we let her fur grow this winter. Her face has become bigger due to the grown fur. Sometimes she looks busa-kawaii (ugly kawaii). ^ ^;;

Hope you are doing well.
Kirin and Pi-chan

Have you wondered if you can’t make sushi at home? Yes, you can. There are chirashi type, roll type, and pressed type of sushi. Edomaezushi like this is not usually made at home.

Today, I’ll share with you how to make chirashizushi, thanks to Chika’s collaboration, as always. (Chika is my good friend and she helps me write most of the food posts.) Chirashizushi is chirashi + sushi but we call it chirashizushi (s tuns z) for easier pronunciation. There are many Japanese words that sound like this. For example, Wakarizurai 分かりづらい(=hard to understand) is originally from wakaru 分かる(understand) tsurai つらい(difficult), however, tsurai has become zurai . Just a piece of information for some Japanese learners. :p So here we go!


There are several kind of sushi in Japan, and they are very regional. Here is a sample of Chirashizushi that we can easily make at home.

step 1: First off, here is a recipe for sushi rice. But before that, please wash rice (3 cups) and set it in a rice cooker with appropriate amount of water (less than normal for sushi rice) added. You need to wait 30-60 minutes with rice being soaked in water, before you start cooking it. You’d better start cooking rice and then get down to the followings. I’d also take time to reconstitute dried shiitake mushrooms (at step 4), so I’d do it first.

2: How to make sushi rice (3 cups of rice)
-vinegar (6tbs)
-sugar (5tbs)
-salt (1tsp)
　

3: Put the above ingredients into a heat-resistant container and microwave for 1-1.5 minutes and mix it well. (This is when your microwave oven has 500-600W, if it’s more powerful, under 1 minute maybe fine. Or you can make it warm in a pot, but do not make it boil!) Then wait for the rice to be cooked, and meanwhile you are going to cut vegetables.

Ingredients for 2-3 people
-egg (3)
-carrot (half)
-fried bean curd (1)
-dried shiitake mushroom (3)
-chikuwa (=fish sausage) (2)

***You can substitute more carrot or shiitake for fried bean curd or chikuwa, if you can’t find them in your area.)

4: Reconstitute dried shiitake mushrooms in 1 cup of water. Keep this soup, don’t throw it away! That’s the reason you have to use “dried” shiitake, not the fresh one.

5: Cut the shiitake mushrooms, carrot, fried bean curd, and chikuwa into small pieces.
The prepare the following ingredients.

-Shiitake soup, taken out of dried shiitake mushrooms (2/3 cup, which is about 120mm)
-soy sauce (2tbs)
-sugar (1tbs)
-mirin, or sweet cooking rice wine (1tbs)
-sake (1tbs)

6: Put all the ingredients above into a pot…

and keep simmering until you see no soup.

7: As for the 3 eggs, beat them, mix the following ingredients and make scrambled egg.
-sugar (2tbs)
-salt (2/3 tsp)
-dashi or water (2tbs)

8: The rice is cooked by this time. Put the “step 2″ ingredients into the cooked rice and mix well. Do it while the rice is still hot.

9: Then add the vegetables

and mix the whole thing well. It’s tasty if you add some while sesame seeds, but only if you like.

10: Place it on a dish and spread the scrambled egg. This time, Chika added radish sprouts to make it look more colorful, but you can also put thinly sliced laver or pickled ginger. To make it even more gorgeous, you can add boiled shrimp or sashimi on the top.

You can actually make various kind of sushi at home, if only you know how to make sushi rice. I hope to release another sushi post (probably pressed sushi) some of these days. Enjoy your chirashizushi!

I found an interesting video about cool kitchen tools that was broadcasted by NHK.

There are many interesting cooking tools in Japan. I’m not really interested in them however, because my kitchen is small and I know I’ll eventually suffer from finding a small space to store them. I’d try to make use of limited tools as often as possible instead of enjoying a collection of various tools…well I totally feel familiar with the Ugandan woman’s comment at 10:15. ^ ^;;

01:40 I’ve used the silicon wrap but I didn’t like it at all. It was not for me…I’m sorry I threw it away. (Oh that sounds I’m so eco-unfriendly!) There’s no room to keep things that I don’t use any more! I’ve been wondering if I really I want to buy a new Tamagoyaki pan for over 6 months, since the old one got damaged. Maybe it’s only when I find extra room in my kitchen.

03:50 I have only 1 cutting board (まな板 “manaita” in Japanese), 1 big frying pan (フライパン “furai pan” in Japanese), 3 pots (なべ “nabe” in Japanese) sized small, medium and large, 1 deep pot, 1 earthen pot (土鍋 “donabe”), 1 milk pan…I guess that’s all. :p

05:56 I know this. We can easily peel off the eggshell by letting the air out of the bottom of the egg. But I wouldn’t buy a special tool to do that. I usually crack the bottom of the egg slightly before boiling, and I never screw it up. (But don’t do it too strongly, as you’re going to break it.)

10:56 It’s true, however, that we can enjoy cooking more if we have variety of interesting tools. OK, I will love to use all these tools if cooking has become my hobby. :p Unfortunately it’s nothing but an everyday’s chore… -_-

12:32 I think I also feel familiar with the Indonesian woman’s comment, or the kiwi woman’s comment at 12:44.

13:10 It’s true, we cook various cuisine such as Italian, Chinese, Japanese, French-inspired cuisine, German, Russian, Korean, or whatever at every single home.

14:03 I also use oven! (You’ve noticed we pronounce it as “O-bun”. There are many English words we imported into Japanese but have different pronunciations.)

You may have wondered how my kitchen looks like… ^ ^
Here it is.

It’s about 2.5m long and it’s 80cm between the kitchen and the cabinet.

The bottles of water are there to keep Pi-chan out. I don’t want her to come into the kitchen while cooking.

I wish I could have a second small sink exclusive for Pi-chan’s sponge and dishes. The yellow dishes in a small basket are only for Pi-chan to use. I also wash and dry plastic plates, milk container, bottles, cans, pet-bottles, pet-bottle caps and etc., for recycle…so I need some space for those as well…

I have to place a coffee maker, a tea pot, a kettle, some mugs and etc. on the counter because I cannot find space for those. -_-

It’s about 65cm between the sink and the stove. Cooking would be much easier if I had more space here…

A cupboard and some storage. I pull the board when I’m cooking rice, because the rice cooker ejects steam upward.

A kitchen like this is average for a family of 3-4 people in the city. But it’s almost impossible to have 2 people cooking together in this kitchen. That’s why I carry minimum kitchen tools and I want to make it tidy all the time.

What do you think about the interesting kitchen tools in the video for example? Do you have anything that you wish to have? I guess I will have to organize the storage space more effectively before I think of buying something new. ^ ^;; But I will love to make use of the kitchen tools with which I can reduce my labor. ^ ^;; In that sense I don’t think I use kitchen tools for fun cooking, I’d use them to make cooking easier and less time-consuming. How about you?

I didn’t even notice there was a pot noodle stand in Shibuya station until the other day!

Do you know Donbei? It’s a long-selling pot udon and soba noodle made by Nisshin, the famous cup noodle maker in Japan. It’s common to see a soba stand (or a udon stand) in a train station, but I’ve never seen a pot noodle stand ever before. I thought it was new but I was wrong. It’s been there since Nov. 2010, according to their website. It was supposed to be a limited-time shop but they didn’t close the shop because people just loved it so much.

I’d have felt quite embarrassed to take pictures there if there had been more people around. But it was in the daytime and there were not many people around.

It seems that they serve Donbei that is usually limited to certain areas such as “only available in Hokkaido” for example.

Each Donbei seems to be priced 200yen or so here, served with hot water, while it’s sold at about 100yen at supermarkets. I see.
It’s a Donbei character fox. As always, setting an image character for a certain service or product is quite important in Japan. That’s how the service or the product is spread smoothly in Japanese market. But the point is that the character must be kawaii or cute, as you may notice! ^_^

I must say it represents how our economy situation is bad. Working men may live with instant noodle lunch as cheap as 200yen and they finish their lunch within 10 minutes. The other day I also saw a young working man who bought 2 pastries and 1 yogurt as his lunch and paid 187yen at a supermarket. It looks like a breakfast but he would work until 8 or 9pm. I think I’m eating more than that guy, and I’m already starving before 8. :p

As for myself, I don’t like pot noodle so much, but I believe many people love it. It’s true it’s cheap, easy and handy. A pot noodle station…but I don’t think it will be well-received in Europe, for example. How about other Asian countries or in your country? What do you think??

I found a Tofu vendor, strolling about my neighbor today. I can immediately tell them from the sound they are making. I’ll show you the image video. When you hear this tone in Japan, that means a Tofu vendor is somewhere around.

On the other hand,

this is how sweet potato vendors sound like.

Laundry pole vendors. (I wouldn’t recommend you should buy poles from them. They repeat “2 poles for 1000yen” but they are in poor quality. Good ones cost way too much. )

Ramen vendors.

These music (?) never changes no matter how many years pass by. I feel these all familiar from my childhood. I think it’s the same no matter which area in Japan we live in.

Going back to the original topic, I found it interesting to check out the Tofu vendor. I’m not a big fan of Tofu myself, and I don’t usually buy quality Tofu from these people or at special Tofu shops, but I end up with getting ordinary ones from supermarkets.

Yes, I brought my camera with me because I thought I could blog about it, especially for some people who love Tofu! It was however a bit embarrassing to ask the vendor if I can take pictures for my friends. :p But he was kind enough to tell me that nowadays foreign people are sometimes more serious learning how to make Tofu, Soba or Ramen. So it’s not like an out-of-the-blue kind of story that foreigners are interested in getting apprenticed to a Tofu maker to be independent Tofu maker/vendor. I see!

I didn’t notice this difference until he told me but it’s true we used to bring a pot or bowl to buy Tofu from them. At that time, Tofu was not packed. It was simply in the water and the vendor cut it and we received it in a pot or a bowl. I remember I had to run up to the vendor with a bowl in my arm when I was little. (I helped shopping Tofu for my mom. ^ ^) Since some time ago, every Tofu must be packed for hygiene reasons, according to him.

Also, it was not only Tofu he carried but also some Tofu related products such as soy milk cake, Yuba (soy milk skin), Okara (Tofu refuse), and some pre-fixed food and frozen food made from those.

The vendor is focused on sales but his friend eventually got involved in production, he continued. His friend has to wake up at 3 in the morning to start making Tofu. It requires a lot of work to get soy milk from soy beans, however, the price of Tofu doesn’t allow his friend to hire employees. “It’s a tough job and it’s not easy! People prefer cheap Tofu from supermarkets. Tofu vendors like us are decreasing…” he said.

I purchased Tofu hamburg, deep-fried bean curd and a Tofu dressing from him and paid 1050yen. I already had a Tofu at home, so maybe I could try their quality Tofu next time.

Hope they taste good.

Happy New Year!!

I hope you had a wonderful beginning of year 2012. It was shocking that we had an earthquake on the very 1st day of 2012 but that one itself was not devastating. However, much caution does no harm. We have to be prepared all the time as long as we live in Japan. Earthquakes can occur at any place, and any time. >_<

As I promised in my last post, I'd like to share with you my koto video I especially made for you to celebrate 2012!

Hope you enjoy it. (I cut and pasted from time to time because I thought it might be too long and that could be boring to you. ^ ^ So the video does not show the whole music of “Rokudan no shirabe”.)

I’m not supposed to wear an everyday’s kimono in New Year since it’s considered a festive period, but the thing is I didn’t bring back any kimono from my grandmother’s place and the one in the video and the picture is the only thing I have at a moment in my house. It’s not easy to take care of kimono. In my small apartment, there’s no room to place a chest of drawers made of paulownia wood that is especially designed to store kimono. I will eventually ask my father to keep this kimono at his place. (This problem will not be solved unless I move to a bigger house or end up with polyester kimono, forgetting about all the silk ones my father and my grandmother keep. )

Let me tell you more. ^_^ Pi-chan (right bottom of the picture) seemed to be scared of the live koto sound. She started to make some noise and apparently she looked uncomfortable with my play. lol

It’s how I placed my koto in a small living room. ^ ^;; The toys and futon on the floor belong to Pi-chan.

BTW, this is the music note. It’s written in kanji, from top to bottom, right to left. I can’t read the one in western way.

Koto and Shamisen are the only musical instruments I can play because I started to learn how to play koto at 5 and shamisen at 13. I don’t know how to play any other musical instruments. I feel koto is much more familiar to me than shamisen, because I quit both at 13 or 14. My mother was very serious as she wanted me to be a professional koto or shamisen player to make “her dream” come true.

I totally lost my childhood for practicing koto everyday. I didn’t play with friends a lot then because I had to practice it more than anything. My day ended with koto and homework. I didn’t like that. That’s the reason I completely stopped it before I turned 14. Since then, I didn’t even want to touch my koto and shamisen, until I made this video.

Then what happened? That koto video I made for the first time was so casual, I didn’t practice it well before I made it. It was kind of a “give it a try” video. Much to my surprise, that video has been viewed most frequently next to my Decotti video, and when it comes to the number of comments, it’s got way more comments than any other videos that I’ve made so far. (0w0)!!

Unfortunately koto has never been popular in Japan since I was a kid. My friends from elementary school always asked me why I was learning such a “out-of-date” musical instrument when most of all the other girls were learning how to play piano. It’s always only a few days in New Year when we hear koto music on at stores in Japan. It’s a Japanese traditional musical instrument but is disappearing from our spirit. Our life style has been so much westernized. (I like that way though. I cannot wear a kimono everyday and I prefer western inspired food to Japanese food.)

It might be my Youtube viewers that made me realize that it’s nice that I can play koto. But it took me a while until I truly feel like playing it again with pleasure from the bottom of my heart. My memory with koto has not been so nice, because it’s linked to my bitter days of practice, after practice, sacrificing my childhood, freedom, all the other kind of possibilities, and etc.

Nowadays koto, shamisen, and shakuhachi shops in Japan are decreasing. I luckily found one in Yokohama. I’ve renewed my Tsume (pick) and bought some tools at this store.

It’s quite interesting I finally truly feel like playing koto again. It must be one of the most wonderful gifts I get from TKE, besides all the wonderful friends I made through it. Thank you for reading TKE and keeping in touch with me. I hope you still enjoy TKE blog!

I found this perfect greeting poster on a closed door of a restaurant that tells they are closed for New Year until they open again on the 5th of Jan. 2012. KIRIN is a name of a Japanese beverage company and I think this poster was provided by KIRIN beer or something. (So you now know it’s not I that made this poster, hehe! )
As you can see, it’s common in Japan to have some holiday after the New Year’s Day, while we are mostly working on Christmas unless it’s on weekend.

If you are learning Japanese, you may know “あけまして (Akemashite) おめでとう(Omedetou) ございます(Gozaimasu)” which means “Happy New Year.” (In a casual way, you can omit “Gozaimasu”, and say, “Akemashite Omedetou”.) It can be used both in speaking and writing. On the other hand, 謹賀新年 (Kinga Shin-nen) is a very formal way of expressing Happy New Year and it may be only found in writing and we don’t usually use this at an oral conversation. It’s often found in Nengajo (New Year’s greeting cards) as well.

Year after year, New Year has become nothing particular. In my childhood, there was a mood that all the stores except convenience stores in my neighbor were going to be closed after Christmas (from around 28th) till 5, 6 or 7th of January. But as I grew up and frequent big cities such as Tokyo, Kawasaki or Yokohama, they are totally open almost all during this period, and even including the New Year’s Day at some places.

I think most of us who do not spend too much time at the relative’s or the parents’ or at travel destinations are rather bored in New Year if stores are all closed. (Air tickets and hotels can be double priced in this season and Golden Week in May, so they are the last period that I love to travel.) Also it’s a big chance for the shopping malls to increase sales in this period. Supply and demand matches. ^ ^ In fact, some of the shopping malls open even earlier than normal schedule (usually they open from 11am). It’s a New Year’s sale and Fukubukuro, or lucky grab bags are available only this New Year period in the year.

As for myself, I loved to go to New Year’s sale a few years ago. But for a moment I don’t desperately need more clothes or shoes or bag. I have so many other things that I want to do at home. Some books to read, house cleaning (I’m supposed to finish it before New Year’s Day, according to our custom, though :p), A friend to invite to our house, playing Koto (Japanese musical instrument), and etc. I hope that I can make a better Koto playing video in this coming New Year and share it with you in the next post.

Oh, as for myself, I don’t really like New Year’s cuisine and so I don’t pay much attention to each dish’s meaning such as longevity or whatever. I don’t like Nengajo (New Year’s greeting cards) either, because I’m not interested in superficial friendship that is only maintained through exchanging this thing only once a year. If it’s a true friendship, why can’t she email me, or skype with me more often throughout the year instead of sending a card automatically with a simple message “Wish to see you this year!” every single year without even trying to contact me if we can see each other? I once emailed immediately to ask such people, “so when can we see then?” and the answer was quite vague or somewhat they cannot go out because their kids are too small, or whatsoever. I don’t want such friendship. I’ve ignored many Nengajo like this. I don’t care about diplomatic friendship, that’s just nothing to me. I’m telling my friends not to send me a card but to contact me more often throughout the year, and gradually I receive only a few of them today. I may be very different from most of other Japanese people, because usually people love to exchange Nengajo a lot. lol

Anyhow, it’s the last day of 2011.
I wish you all a happy, prosperous new year and I hope to keep interacting with you in TKE blog or by exchanging emails, and etc.
Thank you for reading TKE and your friendship with me.

Bimajo
Dec/03/2011 on air

Lately, fashion magazines targeting women in their 40s are published one after another.

Glow‘s article of how the women in their 40s dress everyday, for example was a big hit. Some cosmetic brands also target women in late 30s to early 40s. They think it’s the women in their 40s that are active and have consumer appetite. Yet, it’s serious how body line changes when women turn 40. Department stores try to have a salesroom exclusive for anti-aging controlling undergarment for their targeted customers aged around 40.

Tokyo Kawaii TV found the most beautiful “arafour” (around age 40) women and how they maintain the beauty. Bimajo contest was held in Nov. 2011. 2000 beautiful women aged over 35 under 46 gathered from all over Japan to participate in the contest. Tokyo Kawaii TV especially focused on 3 women.

1) Ebisawa-san, 37 y.o.
She’s a mom of 4 kids. But she’s not only that. She used to be a snowboard cross Japan champion and she is a master of Ikebana (the Japanese traditional art of arranging cut flowers) and Shodo (Japanese calligraphy). She applied for the contest 5 days before she gave birth to her 4th child. “I don’t want to lose charm as a woman, even if I’m a mother of 4 kids.” She started exercise right after the childbirth and she has lost 11kg in the past 5 months. She wouldn’t quit training no matter how much her baby cries. She wants to show her kids through her own experience that we can get a prize if we make an effort.

2) Hibi-san, 39
She used to be a car race model with a thin 57cm waist, but she gained 15kg at pregnancy. She inflates a plastic bag and kicks it up like soccer ball juggling. She does it 50 times each in the morning and evening.

Then she uses a spoon to massage her facial muscle. The empty water bottle is to train abdominal.

She is quite unhappy with the fat on her belly, and she is trying her best to make it flat so she can wear a bikini at the contest.

3) Nagayama-san, 41
She is avoiding sunshine as much as she can, because she thoroughly seeks for white skin. It’s not only when she is walking outside but also during a few minutes when she dries laundries in the balcony. She never fails to wear a hat, a sun visor, gloves and etc. to cover her body. (under hot humid summer weather!) She also spends 4 hours everyday for facial exercise.

She does 22 types of facial exercises everyday and night. “Age 40 with or without exercise makes difference in physical appearances. We have to make an effort to maintain beauty at age 40 and older,” she says.

Next is how to make up and look 5 years younger.
Chiaki Shimada, a makeup artist for great actresses such as Mao Daichi or Seiko Matsuda, advises how to make marionette lines invisible. He also looks younger considering his age is 53. He advises that we should choose base color one tone lighter than our skin color. However, as for foundation, we should choose a bit darker one and put it on the face lightly with a brush. Then, pat the concealer on the marionette lines. The concealer maybe 2 or 3 tones lighter than our skin color.

“Base makeup is a key that changes how you look, when you turn 40.” “You may not have enough eyelashes that can hold up mascara. That’s why you’ll need false eyelashes to be applied downward and do not apply eyeliner,” he continues.

Next is how to make dekame (big eyes) that look good on elder women.
A 46-year-old woman in love with Gyaru fashion looks even older because her Gyaru way of makeup doesn’t look good on her. A popular Gyaru model Kumikki is here to help her. Her Gyaru makeup is appreciated by wide range of generation because it’s not too Gyrau. She advises that we should twist false eyelashes, upward (corner) and downward (tail), and apply lower lashes a bit under the line of the tail of eyes. In that way we can make natural dekame that does not look too Gyaru for the women around 40.

At the Bimajo contest, there were 3 types of test; bathing suits, special skills, and dress tests.
Hibi-san successfully lost the fat around the waist line and she was somehow awarded an Oppai prize. (beautiful breasts)

Nagayama-san was awarded a photogenic prize.

Ebisawa-san presented the proud calligraphy that she continues over 20 years but unfortunately she didn’t receive an award.

The winner was a 45-year-old corporate operator.

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Kirin’s opinion:
Now, I’m getting scared to turn 40, as it seems that without such effort I could get old so soon! x_____x But I don’t want to use my time and effort for so much of exercise everyday. I’ve got plenty of things and work to do! I really respect how these women pursuit beauty but at the same time I feel tired about the society that pays so much attention to physical beauty. I liked how the mom (Ebisawa-san) tried to teach her kids a lesson by showing how much she makes efforts for the goal. I wanted her to get a prize.
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Disclaimer: Tokyo Kawaii TV is a TV program owned and broadcasted by NHK Japan, and has nothing to do with this blog.

***There are archives of episodes listed under the page titled “Tokyo Kawaii TV” that is just located under the title banner of this blog.
***If you want to know the music that was used in the episode, please refer to this page and help yourself to find it by selecting the date when the episode was on air in Japan.