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  • - Hey guys, it's Inga.

  • So for the next 24 hours,

  • I will only be eating foods that are the color purple.

  • A lot of people have been doing this on YouTube.

  • It's a very popular format

  • that I also wanted to try for myself

  • to not just experiment,

  • it's also just a cool way for you guys to find out

  • what there is out there that's edible and is purple.

  • So I picked purple because I wanted

  • a little bit of a challenge,

  • but not so much that I'd be starving myself.

  • I'm actually going to try and stay away

  • from anything that's artificially colored.

  • It has to be naturally colored purple,

  • which kind of just makes my job harder

  • than it already is.

  • So...

  • The next step is to go to the grocery store

  • and see what we can find

  • for breakfast, lunch, and dinner that is purple.

  • All right.

  • Let's go!

  • These are rainbow carrots.

  • They have purple ones, so I'm gonna keep these.

  • And of course there's grapes.

  • I feel like figs might be purple?

  • Eggplants.

  • Purple.

  • Red onions.

  • Purple cabbage.

  • They're going in here too.

  • Blueberries, because they were included,

  • I think these are the first.

  • Potato chips.

  • Is this black?

  • But it's actually purple?

  • Prune juice.

  • That should be purple, right?

  • It's brown.

  • This looks pretty purple to me

  • even though it says blue.

  • There's this huge bag

  • of just different kinds of purple things.

  • Now to plan out my meals for tomorrow.

  • I made it back home with my giant bag of groceries!

  • I also changed into a purple shirt.

  • I'm just going to take everything out now

  • to see what I have.

  • Just to show you guys what we're working with...

  • This is everything I bought from the store.

  • I also have purple noodles.

  • I think are made with like, purple yam.

  • And then I also have this Indigo Punch tea.

  • This has butterfly pea flower in it.

  • If we add like, lemon juice or lime juice

  • it'll become purple.

  • So I thought that would be a good drink.

  • I think we have a good balance of protein,

  • fruits, vegetables, and carbs.

  • I haven't really planned out my meals yet.

  • But, yeah, so, we have a lot of food here

  • and let's start it off with breakfast.

  • This is my kitchen.

  • Because it's New York City, it's pretty small.

  • I'm gonna try to make this work.

  • I'm picking out all of the fruits that I bought.

  • Blueberries, grapes, plums, and figs.

  • And we also already have this blue machine smoothie

  • that's actually purple.

  • But I figured I could just make my own.

  • So, smoothie building time.

  • It's like different shades of purple.

  • Here's our blender, dump these all in.

  • Gonna pour some of this smoothie in there too.

  • Look at that purple!

  • Just to amp it up I have my blueberry chia jam.

  • Super purple.

  • And now to blitz it.

  • (blender whirring)

  • What do you guys think?

  • Is this purple?

  • Under this light it looks a little bit more purple.

  • So I think this is now drinkable.

  • I cut some fruit up.

  • This is what we have, you guys!

  • So we have the plums on top, we have the grapes.

  • The fig is like kinda wrinkly here.

  • That looks pretty purple, right?

  • I'm just gonna go ahead and try this now.

  • To me it really just looks like

  • a normal blueberry smoothie bowl, so...

  • I guess you really could make a smoothie bowl

  • out of purely purple foods.

  • I'll just be here finishing this,

  • then I'll see you guys at work for lunch.

  • We have catered lunch today.

  • I'm gonna try and see if we can find purple foods.

  • If...

  • That was purple hair.

  • If I can't find any purple foods,

  • I'm gonna have to cook my own, so,

  • let's see if we can find some.

  • Salad...

  • I don't see any.

  • That's red.

  • There's no purple.

  • So because we couldn't find anything out there,

  • I'm just going to try and make my own lunch.

  • Good thing I brought some stuff with me.

  • This is what I have.

  • The red onions.

  • Carrots.

  • They didn't really that many purple carrots,

  • but I tried to pick some out.

  • And then I have the octopus.

  • I know this is kind of intimidating maybe

  • for people who haven't had it before,

  • but it's actually really good.

  • And then we have the purple yam noodles.

  • A nice, light purple I would say.

  • I didn't have a sauce but because

  • I came into the Tasty space,

  • I actually found this red wine sauce

  • that Tasty produce Alvin was making

  • that is actually purple.

  • So, I guess we have a sauce now.

  • I'm just gonna toss these in there and let it cook.

  • And while that's cooking,

  • I'm just going to cut some of this onion

  • and the carrots up.

  • Noodles are now cooked.

  • Kind of a pink-ish purple.

  • I have the onions cut up,

  • and the carrots, and we have the octopus.

  • We toss it into the pan.

  • The purple carrots actually end up having

  • like orange bits in them.

  • I think it's smelling pretty good so far.

  • But the onions I feel like just have a stronger flavor

  • than yellow or white onions.

  • The octopus is actually already cooked.

  • I just figured we give it a little more flavor

  • and add the noodles in.

  • This is looking really purple.

  • I don't really know what I was expecting,

  • but this is pretty freaking awesome.

  • It's so purple!

  • More onions and carrots.

  • That's our very purple looking dish.

  • This actually turned out to look

  • a lot better than I thought it was going to.

  • Super excited to taste this.

  • But before that, a purple drink.

  • So this butterfly pea flower,

  • it's a flower that just turns liquid

  • into this natural blue color.

  • Add my hot water.

  • Can you see the color?

  • I didn't even need to add lemon

  • because I think this tea already has

  • some raspberry and apple bits in it.

  • I guess I already have a purple drink.

  • Purple tea, purple pasta.

  • It smells really good.

  • So hopefully that means it actually is really good.

  • So pumped!

  • Wow.

  • I don't think I've ever had

  • things that are this vividly colored.

  • That isn't, you know, artificial.

  • Wow, that is actually...

  • That's actually really good.

  • I think it's because the sauce is really good.

  • I can't believe we were actually able

  • to make this work.

  • I'll try this tea too.

  • (calming music)

  • Mm.

  • Fruity.

  • I have to show you guys how pretty the purple actually is.

  • Look at this color!

  • I didn't even have to add anything else to it.

  • This turned out so good.

  • Now I feel a little more confident about dinner.

  • I gotta get a second taste tester.

  • Ta-da!

  • - Whoa!

  • It's so purple.

  • - It was with your red wine sauce.

  • If it looked purple than that means I did it right.

  • - Mm!

  • - [Inga] Right?

  • - My sauce is really good!

  • - Oh my God, okay.

  • I'm about to take a snack break to eat my chips.

  • I have my tea here.

  • But Ashley is giving me really weird looks.

  • - I don't get it, but I support you always.

  • - [Inga] It's just a butterfly pea tea with lemon.

  • - That's not food dye?

  • - [Inga] No, it's not.

  • It's natural.

  • - What is in your hand?

  • - What is this face?

  • I like it, it's good.

  • It's a little thicker and very purple.

  • Like my shirt.

  • (lighthearted music)

  • I'm on my way back home, it's still light outside,

  • but I'm really hungry.

  • We're just gonna see what we can make

  • with the food we bought.

  • We have the purple cabbage, eggplant.

  • This is the leftover onion, red onion from lunch.

  • This is really cool.

  • This is purple shiso leaf.

  • So I got them from an event I went to earlier.

  • They're green on the other side,

  • but this side is purple.

  • There's also the squid.

  • Pretty purple looking.

  • I also just love squid,

  • so this worked out perfectly for me.

  • Can you guys see how the water is actually purple?

  • Here's all the vegetables I have.

  • Just going to stir fry it now.

  • I'm also just snacking on this while I'm waiting.

  • I'm a big sweet potato person normally,

  • so I think that's why I'm really loving this.

  • I feel healthier too while I'm eating this,

  • even though it's probably all just in my head.

  • There's a lot of sugar on this.

  • It looks healthier than a normal potato chip.

  • You can't forget the black rice.

  • I know it says black, it actually is purple.

  • I also just eat this a lot normally.

  • This is the one I have at home.

  • This is what just the black rice looks like.

  • You could cook this as is too,

  • but it would just be a little too coarse.

  • When you mix it with white rice, it looks like this.

  • Just gonna pop that in the microwave.

  • This is what it kinda looks like now.

  • Thinking of putting it in this onigiri mold I have.

  • Add the squid rings.

  • They're already cooked, so...

  • This is my purple dinner.

  • I know there's a lot of white here.

  • This part is purple.

  • It's probably as purple as it gets

  • without artificial dyes.

  • Dinner is served!

  • Yeah, I don't really know what I made,

  • but I think this looks pretty purple.

  • And then I also had some of the tea

  • left over from earlier.

  • I just made that into an iced version.

  • I don't normally cook with eggplant.

  • This like turned out kinda brown.

  • This is a pretty purple mouthful.

  • Here's a squid.

  • I should show you guys the purple side.

  • Even though there's no sauce to go with it,

  • I still love it.

  • I love how chewy it is.

  • I just love that it's a purple food

  • because I get to eat it on this challenge.

  • I think the fact that I'm also really hungry

  • probably also makes this really good.

  • Wrap this in.

  • Ta-da!

  • Mhm!

  • The shiso flavor is super strong.

  • This is really good!

  • I've always loved adding black rice to white rice.

  • I kind of like the extra texture.

  • I'm so satisfied right now.

  • I think I love the color purple even more now.

  • (lighthearted music)

  • This video is basically just me eating for 24 hours.

  • Do I have dessert?

  • Oh my God.

  • So, I do actually have a purple dessert

  • even though I don't think there's gonna be

  • stomach space for it.

  • But maybe in like, I don't know, two hours, three.

  • So, it was my birthday last week

  • and two of my friends bought me

  • this amazing ube cake

  • that I actually already ate some of.

  • Ube's also just like a naturally like

  • really beautiful purple color.

  • This cake is like super vibrant.

  • Oh my gosh, it's just gonna fall right over.

  • But this is what it looks like!

  • Oh, it's so soft.

  • Can we get a perfect slice?

  • Yes!

  • Okay, guys.

  • I gotta let you guys see what this looks like.

  • Ta-da!

  • Look at that purple!

  • It has some cream in the middle, but otherwise,

  • I think this is probably the most purple

  • of purple desserts.

  • Oh, this is a huge bite.

  • Oh yeah.

  • I don't normally look for ube,

  • but ube flavor in this is like perfect.

  • Almost like a coconutty taste.

  • (lighthearted music)

  • Oh, I can't stop eating this cake.

  • So this challenge actually turned out to be really fun.

  • I think there was definitely more things

  • than I expected that were actually purple.

  • Let me know what color I should try to eat for 24 hours.

  • I'll be here finishing this cake.

  • Hey guys, what's up?

  • It's Inga.

  • And for the next 24 hours I will only be eating yellow food.

  • Last time I did only purple foods for 24 hours,

  • and it turned out better than expected.

  • So I asked you guys what color

  • you wanted me to do next.

  • Based on the comments I got,

  • I think it's safe to say that yellow has won by far.

  • So yellow foods it is!

  • Same as last time, I'm gonna try to maintain

  • a very, very balanced diet.

  • We're gonna find food that is naturally yellow.

  • But this time before we go shopping,

  • I'm actually gonna look through my pantry and my fridge

  • to see if I can find anything that's yellow,

  • and we can start from there.

  • I was thinking that I wouldn't be able

  • to find that many yellow foods,

  • but it turns out pasta's yellow,

  • I have my yellow carrots,

  • my yellow baby carrots from last time.

  • Cheese is also yellow, I mean different shades of yellow.

  • Lemons, eggs, and garlic.

  • But since we're preparing for three meals,

  • it's probably a good idea to stop by

  • the grocery store anyways.

  • So let's go shopping!

  • Here we go.

  • Pineapple.

  • Definitely need that.

  • Golden melon.

  • Golden apples!

  • Starfruit.

  • Those are yellow.

  • And classic yellow fruit.

  • We have so much fruit.

  • Yellow peppers.

  • Our first vegetable.

  • Corn!

  • I found these pumpkin noodles,

  • they look pretty yellow to me.

  • Pickled radish.

  • They're super good with noodles.

  • Starfruit.

  • Golden kiwi, and mango.

  • This is tobiko, which is flying fish roe.

  • It's yellow, so...

  • My favorite honey butter chips!

  • This cart is so yellow right now.

  • It is time to make some breakfast.

  • I don't have anything in my wardrobe that's yellow,

  • but I have my Gudetama socks on.

  • I also have this little guy sitting in the background.

  • If people don't know who Gudetama is,

  • he is a lazy egg.

  • We'll be eating him today.

  • I also have this on my fridge.

  • I'm clearly just trying to find things

  • that are yellow to fit today's theme.

  • Breakfast time, let's do it!

  • For breakfast I usually eat either

  • different kind of fruits, or make a smoothie.

  • Sometimes I have toast and eggs.

  • Because we bought a bunch of fruit

  • at the grocery store,

  • I was thinking of just making a platter

  • of mixed yellow fruits

  • and then also making an egg dish to go with it.

  • I will need the golden kiwi, pineapple, mango.

  • Golden apple.

  • Golden honeydew.

  • I'm just gonna cut these all up,

  • and I'll make the eggs on the side.

  • Yellow medium.

  • Add for some sweetness.

  • What I'm trying to make is tamagoyaki,

  • a Japanese style omelet.

  • I don't have the actual pan,

  • so we're gonna try to do it

  • in this little round pan of mine.

  • I actually also did them in my bento box video.

  • I've just never had to do them one handed,

  • so I'm gonna put the camera down

  • and not screw this up.

  • All right guys, breakfast is ready!

  • This is our yellow breakfast for today.

  • The melon didn't turn out to be that yellow,

  • I think it was just the skin.

  • The kiwi is looking a little bit

  • on the greener side.

  • The eggs turned out pretty good.

  • They're like a pale yellow.

  • They probably would've been more yellow

  • if I used more yolks.

  • Mm!

  • It's like sweet and savory.

  • I love that.

  • What this has made me realize is that there are

  • so many different kinds of fruits that are yellow.

  • And they're all like really sweet,

  • which is not a bad thing.

  • I had no idea golden apples existed.

  • It's really cool to know that I'm able to sort of

  • eat what I normally have for breakfast anyways

  • even on this challenge.

  • So I still have a few minutes before work,

  • and I was thinking at one of the coffee shops

  • that I normally go to,

  • they have this drink called the turmeric latte

  • that is yellow,

  • so I want to go check that out

  • before we head to the office.

  • We're here.

  • Here it is, this is the turmeric latte.

  • It is now a pale yellow color.

  • So I've never actually had turmeric before,

  • so I don't know how this is gonna go.

  • It's like super aromatic, a sort of kick to it.

  • It's actually not bad.

  • That's my yellow drink! (chuckling)

  • All right, now back to work.

  • There's no catered lunch today,

  • so I'm going to be making my own lunch.

  • But I forgot to bring my pasta,

  • so I'm gonna see if I can find pasta here

  • in the Tasty space.

  • Boom!

  • I have my eggs, the yellow pepper,

  • I have Parmesan and butter.

  • I was thinking we could make a carbonara

  • of some sort vegetarian style.

  • In terms of our pasta problem,

  • Alvin donated some homemade pasta.

  • This pasta dough is super yellow.

  • I'm assuming he only put egg yolks in here.

  • That's perfect!

  • I will have to roll it out now,

  • and then we can go from there.

  • (lighthearted music)

  • Have my pasta strip, now to roll it.

  • Oh, nice, nice, nice!

  • Here's a pasta strip.

  • Ta-da!

  • Now we're gonna run it on the other side.

  • Here's our fettuccine.

  • This is going to be the longest lunch break

  • I've ever had.

  • I think this is good enough for one portion,

  • so I'm just gonna leave this here now.

  • Pasta is A-okay!

  • We're gonna cut this pepper up

  • and make the egg and cheese sauce.

  • Mixing this in.

  • Peppers are done.

  • I'm gonna set this aside.

  • These are just the egg yolks.

  • The cheese.

  • We'll just mix this together.

  • Okay!

  • Pasta is done.

  • Put this in here.

  • Just tossing this together.

  • Add a little bit more water.

  • Our little yellow paste.

  • Oh yeah, there we go.

  • Here it is!

  • The carbonara!

  • Normally I would put black pepper on this,

  • but we did say yellow challenge.

  • So, yellow pasta it is.

  • Eating time!

  • This smells really good.

  • Oh yeah, it's not bad!

  • This is still really creamy.

  • The yellow pepper kind of pulled through too.

  • In terms of sauce, this was literally just egg yolks

  • and Parmesan.

  • Mm!

  • - Very yellow.

  • - If you say that it's good

  • because your pasta dough is good,

  • I'm gonna shut this video down.

  • - Mm.

  • It's good.

  • I like the pepper.

  • - Do you know what flavor froyo we have right now?

  • - [Alvin] Pineapple.

  • - Is it yellow?

  • - [Alvin] It's light yellow!

  • (Inga gasps)

  • - We have a froyo machine,

  • today's flavor is Hawaiian Pineapple.

  • See if it really is yellow.

  • We got some froyo.

  • It really is light yellow.

  • I was thinking I'm gonna cut some bananas up

  • and put that on here too.

  • Pineapple froyo with banana.

  • There's so many yellow things!

  • Super refreshing.

  • But yeah, lunch was a great success.

  • In a meeting, there's cookies.

  • - That sugar cookie is yellow.

  • - [Inga] I don't know.

  • It looks kinda brown.

  • - You can't have any of that.

  • Inga, you can have this.

  • - I can have...

  • No cookies for me.

  • Snack break, and I have my honey butter chips.

  • Also, totally forgot that I had durian chips.

  • I'm gonna be feasting a little bit.

  • My yellow water bottle.

  • These are super good.

  • Kenah, is this yellow?

  • - It's yellow.

  • Mm! - Good?

  • - They're sweet.

  • - Oh my God, I forgot how good these were.

  • I know a lot of people don't like durian,

  • but it's actually one of my favorite fruits.

  • A big chunk.

  • Please try it.

  • - It's unlike anything I've ever had in my life.

  • Truly. (laughing)

  • - I'm on my way home.

  • Brought some more groceries, figured I could make a curry.

  • Hopefully it works out.

  • I'm ready to get some things chopped up.

  • Yellow squash that I just bought,

  • yellow carrots, corn.

  • I was actually thinking I would put

  • some apple in this too,

  • add a little bit of sweetness.

  • And then we of course have the tobiko.

  • It actually kind of smells like lemon, zesty.

  • I'll just top it off with this.

  • Ginger and garlic.

  • They're both like a pale yellow.

  • Yellow pickled radish which will also be a side dish.

  • Pumpkin noodles.

  • This would go well with this curry soup

  • which I made actually yesterday.

  • I would add a little bit more turmeric on it

  • because that's what gives it more of a golden hue.

  • Let's try to put this together.

  • The noodles are about done.

  • That's a solid yellow color.

  • This is looking good.

  • I'm just gonna assemble everything really quickly

  • and then we'll be good for dinner.

  • (lighthearted music)

  • I hope you guys are ready for this,

  • because I really think this is as yellow as it gets.

  • Ready, and...

  • Ta-da!

  • Everything sort of came together.

  • You see the radish, the tobiko,

  • that's the yellow squash

  • and the carrot golden apple corn mini stir fry.

  • I...

  • Sort of really just threw everything yellow together.

  • Let's give this a try.

  • Smells like curry.

  • I don't really taste the pumpkin.

  • I wanted to try some of that fish roe.

  • Mhm.

  • I love these, I normally eat these with rice,

  • but they're good like this too.

  • Mm.

  • Pretty good.

  • Oh, I'm really hungry.

  • We have the vegetables, we have fruits,

  • we have protein, we have carbs.

  • I think we have a pretty balanced meal here.

  • I'm finishing up some dishes now.

  • I have a lot of dishes to clean.

  • I'm gonna do some work,

  • and then probably time for dessert.

  • I got a little carried away with work,

  • it is now around 10 p.m.

  • But I made my dessert.

  • Pineapple ice with starfruit.

  • Frozen pineapple, pineapple bits, and ice.

  • Super creamy.

  • Here you see the starfruit.

  • It is shaped like a star.

  • I grew up with these, so,

  • it was really cool being able to find them here.

  • This one's kind of sour.

  • It's very, very tart.

  • The last meal of today, here we go.

  • Prime brain freeze material.

  • I think today went pretty well.

  • There's a lot of yellow food out there.

  • Let me know if you guys want me to do this again.

  • Leave a comment below,

  • and based on what I get, that will be the next color I do.

  • Otherwise, peace, and see you guys next time.

  • (lighthearted music)

  • Hey guys, it's Inga.

  • And I'm gonna be eating black foods for 24 hours.

  • So, we're doing this again.

  • I've done purple color, yellow color,

  • and this time because of popular demand,

  • I am doing black foods.

  • Again, this is a frame that has been done

  • by a lot of YouTubers.

  • Like Kristen and Saffron.

  • Just like before, we are not gonna do anything

  • that's artificially colored.

  • Everything I eat must be naturally black.

  • I know black isn't exactly the most appetizing color,

  • but I think I'll be able to find some things

  • that might change your mind.

  • It's gonna take me a while to source these black foods.

  • I'm gonna go to multiple grocery stores.

  • And from there, I'll plan my meals around that.

  • I'm excited, let's do this!

  • Walking around the store trying to find black stuff,

  • and this is what I found.

  • Black Himalayan salt.

  • A bunch of black truffle here.

  • It's kind of expensive, so maybe not.

  • I found this black truffle sauce.

  • It's a little less expensive,

  • so I think I'm gonna go with this.

  • This one looks really black.

  • Dark soy sauce.

  • I'm gonna go with this one,

  • it's premium dark soy sauce.

  • Black fungus.

  • Found two kinds of black rice.

  • I'm gonna get both.

  • Getting some seaweed really quick.

  • Black sesame powder.

  • Black bean garlic sauce.

  • Found these super cute panda ice cream bars,

  • but I think they have a lot of white,

  • so I won't be able to do it.

  • Preserved duck eggs.

  • Guys!

  • Look what I found!

  • I really wasn't expecting to find this here,

  • but we have some black chicken.

  • So I'm excited to cook with this.

  • Good morning!

  • So it is now breakfast time.

  • I have my black shirt on.

  • I only have two things in mind for breakfast.

  • I'm gonna show you guys right now.

  • I have blackberries and then I also have black soybeans.

  • I am going to turn this into soy milk

  • using my soy milk maker.

  • This is the soybeans after they're soaked.

  • So, this has been soaking overnight.

  • This is my soy milk maker.

  • I use it a lot because I love soy milk.

  • The process is actually super fast.

  • What it's essentially doing is just heating it up,

  • grinding it up.

  • About half an hour later, we're gonna have soymilk.

  • This is now done.

  • (Inga gasps)

  • What color is it?

  • Oh, it's a gray color!

  • I guess the beans turned out more gray in the end.

  • I am going to grab my sesame powder.

  • And breakfast is done!

  • I kept it super simple.

  • It's really just the blackberries

  • and the soy milk.

  • Here's the black sesame soy milk.

  • It's definitely a lot lighter than you would think.

  • After the process, it went from this

  • to a much lighter color.

  • Black sesame also helped a little bit.

  • With that being said,

  • I think this is a pretty typical breakfast for me.

  • Blackberries are always good.

  • Going to give this a try.

  • It smells super black sesame-ish.

  • Yeah, that's good.

  • The black sesame definitely adds

  • like a nutty texture.

  • I am pretty pleased.

  • I think the day is starting off pretty well.

  • Gonna finish this up,

  • and catch you guys at the office.

  • It's now lunchtime,

  • and I'm back here in the Tasty kitchen.

  • Figured I would make just a four ingredient pasta dish.

  • Found a couple of items that I think

  • we could throw together and make it work.

  • Gonna show you guys what I have.

  • Black squid ink pasta.

  • The Hawaiian black salt,

  • which I have never seen before.

  • Black truffle sauce.

  • Totally bought the black truffle sauce

  • because I don't think we have enough in our budget

  • to actually buy real truffles.

  • And then we have black garlic.

  • Comes in like this brown shape.

  • And then when you peel it off,

  • there's that black garlic bulb inside

  • which looks like this.

  • It really is just aged garlic.

  • The texture of it is really sticky.

  • I've never had this before,

  • this is gonna be really interesting.

  • The flavor is supposed to be more mild than garlic,

  • but it smells stronger, so.

  • I'm just gonna really quickly

  • chop up the black garlic right now.

  • Got the water boiling here.

  • Let's get to work.

  • Ooh, it's so squishy!

  • Guys, this is so interesting.

  • It looks like candy almost.

  • I don't know what that means,

  • but I hope it's still gonna taste good.

  • (lighthearted jazz music)

  • Salt this quickly.

  • Pasta is now done.

  • We are now going to put the garlic in.

  • Here we go!

  • Boop.

  • I don't want to burn it.

  • It's getting smoky.

  • It smells good though!

  • It looks a little bit like mushrooms at this point.

  • The smell of it is like super fragrant.

  • It's a really nice smell.

  • It's looking super dark, so that's cool.

  • I'm gonna add the truffle sauce

  • which smells so good!

  • Lastly, just a sprinkle of salt.

  • It's time for the grand reveal.

  • Ta-da!

  • It's super dark.

  • Let me try to find a garlic bit.

  • That's what the black garlic looks like now.

  • Gonna add some black pepper on there.

  • Okay, so, this is my black coffee,

  • which is normally how I drink coffee, actually.

  • Let's give this a taste.

  • Black I know doesn't really look that appetizing usually,

  • but I have high hopes.

  • Mm.

  • Oh.

  • I just got a huge bite of the black garlic.

  • Mm!

  • Oh, the black garlic is super chewy.

  • Think of like a gummy candy.

  • The squid ink pasta is good.

  • It's really just like normal pasta.

  • I don't normally eat black truffle,

  • I'm not that bougie.

  • But the black truffle sauce is nice.

  • I feel like an elevated mushroom sauce.

  • Overall, not bad for a plate of complete darkness.

  • This is definitely a good way to balance it out.

  • I wonder if this is gonna make my tongue black.

  • Nope, not yet.

  • As per usual, I'm gonna finish this up

  • and then I'll see you guys for the next meal.

  • Alvin just told me that he left some cookies on my desk

  • that I should be able to eat on this challenge,

  • so I'm going back to my desk.

  • Here they are.

  • Smells really good.

  • This is so dark.

  • It's an actual black cookie.

  • He did say that this is made from 100% cocoa,

  • so I think that means I can eat it.

  • This is actually really good.

  • It's like kind of bittersweet

  • more so than like, a normal chocolate cookie.

  • That's my snack for the day.

  • Thank you!

  • So, it's after work.

  • I found a boba tea place on Instagram

  • that sells this really cool looking

  • black colored boba drink.

  • So I'm gonna go there with a couple of friends

  • and check it out.

  • I'm here with my friends, I have friends.

  • This is what the drink looks like.

  • There's boba, grass jelly,

  • and I think this is like a cocoa foam.

  • There's a lot of white in here,

  • so I'm gonna try and mix it together

  • and see if it's gonna turn more black.

  • (laughing)

  • It didn't do anything!

  • Can I still drink this?

  • - Yeah. - Yeah, I think that's fine.

  • Good?

  • - The cocoa is very interesting.

  • - It tastes like chocolate milk

  • if you add a little bit of grass jelly to it.

  • - Mm.

  • It's like Oreo.

  • - This does taste like Oreo.

  • It's like Oreo in a drink.

  • So for dinner we have a bunch of things.

  • Black rice and then there's wild rice,

  • and I already cooked it in my rice cooker

  • as you guys can see.

  • Phew!

  • Wood ear mushroom, which ends up after you soak it

  • looking like this.

  • Black bean garlic sauce.

  • The dark soy sauce.

  • This is the century old egg

  • that a lot of people are scared of.

  • And then we also have seaweed.

  • Black fish roe.

  • I honestly wasn't expecting to find this at all,

  • but kind of like what happened with the truffle.

  • Can't exactly afford caviar,

  • so this is a good substitute.

  • I'm also realizing, there's a lot of

  • really expensive stuff that's black, huh?

  • Well, here's our caviar for the night.

  • And then I also have chicken soup

  • cooking in the background

  • which my roommate started for me earlier

  • because it takes two and a half hours.

  • Just based on what we have,

  • I'm thinking I'll probably end up making

  • something like a sushi roll.

  • I don't really want to call it sushi

  • because it's really just me trying to mesh

  • all the ingredients together.

  • And then we'll have chicken soup on the side.

  • I'm just cutting up the wood ear mushrooms.

  • Even though they're called mushrooms,

  • they're more like jelly, and super rubbery, and slippery.

  • When you bite into it, it's more like

  • a crunchy, chewy texture.

  • This is what the preserved duck egg looks like.

  • It smells super pungent.

  • And I think they like challenge people to eat this

  • like on survivor or something,

  • but it's really not that scary.

  • I grew up eating this in like rice porridge,

  • congee we call it.

  • It does smell very strong though, I will say.

  • It does smell, but don't let that keep you away.

  • This is what it looks like on the inside.

  • (lighthearted jazz music)

  • It's super black right now.

  • The only thing about cooking black food

  • is that you don't know.

  • Like, what if I accidentally burnt it?

  • I have my rice.

  • It turned out fluffier than I had expected it to.

  • I have my preserved duck egg and wood ear mushroom.

  • And then I have my tobiko.

  • Let's try this.

  • I am now going to roll this up

  • to the best of my abilities.

  • My makeshift sushi mat.

  • So I have my sushi roll.

  • I'm just gonna cut it now and plate it,

  • and then I will be done.

  • All right, guys.

  • Dinner is served.

  • Ta-da!

  • And here's the chicken.

  • Focus.

  • The food is literally so dark

  • that the camera doesn't know where it is.

  • Boom!

  • And I put the black tobiko on top of it.

  • This is just a smear of like a soy sauce,

  • a thicker soy sauce,

  • I tried to make it fancier

  • because it looks like caviar,

  • even though it's not caviar.

  • You guys have to see this.

  • Look at this drumstick.

  • That's all natural, you guys.

  • My roommate made this into a soup,

  • but I took out the soup because the soup is brown.

  • In Taiwan, they make chicken soup

  • with black chicken sometimes.

  • It's really good for your body.

  • That's what my mom told me growing up,

  • so I believe it.

  • I also have my soy milk from earlier.

  • That's what it looks like.

  • It looks appetizing.

  • I'm gonna try the one with the fish roe,

  • because it looks like fancy sushi.

  • There's like crunchy bits in there

  • both from the wood ear mushroom

  • and the fish roe.

  • The fish roe is salty.

  • It adds a lot of flavor.

  • The black bean garlic sauce is really coming through.

  • This one's really good!

  • It really isn't as terrifying as it looks.

  • Let me try the chicken.

  • It's super tender.

  • It's super interesting too, look.

  • The meat is like gray.

  • Look at this!

  • The skin is completely black.

  • The meat is super tender.

  • It's literally falling off.

  • This has also been cooking for like three hours.

  • Oh, it's super good with the soy sauce.

  • Wow.

  • I think out of like all the one color challenges I've done,

  • this might be my favorite meal so far.

  • Guys, this was so great, I'm super satisfied.

  • Let me know what color you guys think I should do next.

  • Leave a comment below, otherwise,

  • see you guys next time.

  • Hey guys, it's Inga, and this time

  • I will only be eating pink colored foods for 24 hours.

  • I was scrolling through the comments

  • and I saw a lot of people requesting for pink,

  • and so that's why I decided to go with pink this time.

  • So I know I mentioned doing clear colored foods,

  • and that's still going to happen,

  • I just have something really special

  • planned for that episode,

  • so please look out for it, please be patient.

  • Coming back to today, as always,

  • we will be trying to find food

  • that is naturally colored pink.

  • I can't really think of too many pink things.

  • The first thing that comes to mind is cotton candy,

  • which is not exactly the most natural.

  • I will do my best to find some protein,

  • some carbs, and some veggies and fruits that are pink.

  • So, wish me luck, and let's go grocery shopping again.

  • Pink.

  • I don't know.

  • I found these radish leaves.

  • This looks pink.

  • Bacon's usually still pink.

  • There really isn't a lot of pink here.

  • I'm not really sure what to do,

  • so I'm just scavenging.

  • I found pink salt.

  • Real strawberry juice puree.

  • These pink Korean rice cakes look really good.

  • Sakura.

  • You can put this over something.

  • I'm also grabbing these crab chips.

  • Port wine cheese spread.

  • Found some pink grapefruit.

  • It is a brand new pink day.

  • I don't really have any like super pink shirts,

  • but I do have this coral pink top

  • that hopefully will pass for today.

  • So, let's get started with breakfast.

  • There's not really that much for this first meal.

  • Three things.

  • This is a pink grapefruit.

  • So it should be a lot more pinker and sweeter

  • than normal grapefruit.

  • And then we have this strawberry yogurt.

  • I really like this brand

  • because they're usually a lot less sweet,

  • and they focus on using really simple ingredients.

  • And then I'm just going to cook up some bacon.

  • Then we can plate everything together.

  • It's definitely a lot lighter in color.

  • (lighthearted music)

  • I'm trying to keep it more pink.

  • So it's kind of really greasy.

  • And then over here, I'm realizing the yogurt,

  • it's a super light pink.

  • I'm going to pour it out and maybe add a raspberry

  • to make it a little more pink.

  • And breakfast is done!

  • We have the bacon, we have the pink grapefruit,

  • here's the yogurt.

  • On camera I feel like it doesn't look as pink,

  • but it's definitely not your usual red.

  • Slightly sweeter than ruby grapefruits.

  • And then for this bacon.

  • It's definitely very floppy.

  • I don't mind it, honestly.

  • Still good.

  • To finish off, we have this strawberry yogurt.

  • I guess now it's strawberry and raspberry.

  • Get a big, heaping spoonful.

  • This is perfect.

  • Just to get my caffeine fix in,

  • I was thinking of stopping by

  • one of my favorite cafes here in New York.

  • They're known actually for this really pretty drink

  • called the rose petal milk tea.

  • I'm really excited to take you guys there,

  • so I'm going to finish up, clean up,

  • and then be on my way.

  • (catchy music)

  • This is all like naturally colored rose syrup,

  • and these are little flower petals.

  • (lighthearted music)

  • I'm just gonna be here for a little more

  • before I have to head to the office.

  • This is my pink drink of the day.

  • It's gonna be a gorgeous day

  • - It is now lunch time.

  • I'm back here at the Tasty kitchen.

  • We have a bunch of assorted items.

  • This is what we have in total.

  • Pancetta and prosciutto,

  • both of which are ready to eat.

  • So we have the pink radish in berry juice,

  • and then we have our spices.

  • Pink salt and pink peppercorns.

  • Two different kinds of spreads.

  • One is this port wine cheese spread,

  • which is I think pink because of the wine.

  • And then we have this, it's called taramosalata.

  • Made with lemon juice, olive oil,

  • and fresh fish roe.

  • It just looked really interesting,

  • and I was really surprised to find out

  • that there's no pink color dye in this,

  • so I'm excited to test this out.

  • And then in terms of carbs,

  • I enlisted Alvin's help again.

  • And that's why on this side

  • we will find this pink crepe batter.

  • Look at how nicely pink it is.

  • So, the pink here actually comes from beets,

  • like a beet puree.

  • I am excited to work with this

  • so we can do some sort of prosciutto, radish,

  • crepe situation.

  • This meal really is gonna be a bit of an adventure.

  • I am going to start making the crepes first.

  • Normally with crepes I use butter,

  • but because butter is not pink,

  • I'm hoping this non-stick pan will work.

  • (lighthearted music)

  • Okay, I'm not gonna lie,

  • it looks like a giant piece of ham.

  • But, but...

  • Once we plate it, it will probably look better.

  • This is what it looks like!

  • It really does look like ham,

  • but that's a pretty cool looking crepe, right?

  • The crepes are done,

  • I am now going to move onto these pink peppercorns.

  • I'm going to try and crush them a little bit using this.

  • (loud crushing)

  • It almost smells floral.

  • We'll see how it tastes.

  • We don't even have to cook anything else

  • 'cause they're all ready to eat.

  • My plan for the prosciutto, pancetta,

  • and the radish is to kind of roll them up

  • and wrap them together.

  • I see them do this at like cocktail parties.

  • Usually it's around breadsticks,

  • but this could be the healthier version.

  • Okay, so, these are done.

  • Just opened this port wine cheese.

  • I really don't think I've ever

  • had anything like this before.

  • Wine and cheese usually go together,

  • so I guess this makes sense.

  • Ooh!

  • Not exactly the consistency I was expecting.

  • It's kind of really goopy.

  • It smells like fish roe.

  • I am just going to spread these on the crepes now.

  • (lighthearted music)

  • Multiple parts completed,

  • so I'm just gonna throw them all on a plate

  • and we should be ready for lunch.

  • Here is lunch!

  • These crepes actually do look like meat,

  • but I promise they're actually crepes.

  • And then we have the filling in between.

  • The prosciutto and pancetta wrapped around radish

  • with pink peppercorn and pink salt on top.

  • Also, I have this drink.

  • It's actually mostly water

  • with one drop of a hibiscus tea.

  • Now it's pink!

  • Time to eat.

  • Actually gonna work on one of these first.

  • (lighthearted jazzy music)

  • It smells good.

  • I actually wouldn't mind having that as an appetizer.

  • They actually pair together pretty well.

  • It's kind of like that sweet, savory combo.

  • Prosciutto, they usually pair it with melon.

  • In this case, the daikon is the sweetness in that pairing.

  • And the peppercorn adds a nice touch.

  • This might just be something

  • that I would snack on at home.

  • Even though there's only one drop of hibiscus in here,

  • you can still taste it.

  • I think this is the one with cheese.

  • You definitely get the aged cheddar.

  • It's kind of like cheese on bread.

  • The crepe is good.

  • I'm really excited about this fish roe spread.

  • Interesting.

  • I think I liked the cheese one a little more.

  • The fish hits you right away.

  • It almost like catches me off guard,

  • but it's not like, bad.

  • I think lunch turned out to be better

  • than I expected.

  • Going to now finish it up and get back to work.

  • It's around 4:30 right now.

  • I think it's a good time to crack open

  • this bag of chips.

  • These are those crab shrimp chips that I found.

  • Should hold me through until dinner.

  • This is actually really pink.

  • I guess it comes from the crab and the shrimp.

  • This is what it looks like.

  • It really just tastes like shrimp chips,

  • which I love, so.

  • - I'm here with Inga.

  • What are you eating?

  • - Pink chips.

  • - On brand for today.

  • (laughing)

  • - [Inga] Please try this.

  • Are the chips pink?

  • - These are definitely pink.

  • - [Inga] You like it.

  • - They're good, I would eat more of them.

  • - Well, I'm back home.

  • It's still pretty early,

  • but I think because of the limited amount

  • of pink foods I've been able to find,

  • I haven't been eating that much.

  • So it's all like digesting very quickly,

  • so I am going to have an early dinner today.

  • I'm not entirely sure what I'm doing.

  • I know I'm missing some pink vegetables,

  • so I might have to have radish again.

  • But let me show you guys what I have right now.

  • This super long fish sausage made with fish paste,

  • as you can see in the ingredients here.

  • Pink peppercorns, pink salt.

  • Then we have the salmon flakes that I bought

  • that are more like a coral pink,

  • kind of like my shirt.

  • And then we have this really cool sakura powder.

  • This is how they normally serve it, on rice.

  • I haven't had this in a long time,

  • but it's also a type of fish flake.

  • It's like kind of sweet and savory,

  • and it's a very pretty pink color.

  • And then we have these Korean rice cakes.

  • I know they usually use like natural food coloring

  • to add some color to their rice cakes.

  • I think there's like some kind of filling in there

  • that's kind of sweet,

  • but I'm missing carbs.

  • I'm really not entirely sure how it's going to go down,

  • but I'll probably pan fry this sausage

  • and try to pair up the rice cake

  • with the seasoning we have.

  • Yeah.

  • Ta-da!

  • It's definitely pink.

  • Let me try to cut it up.

  • It smells kind of fishy, which makes sense

  • 'cause this is fish paste.

  • So the sausages are done.

  • I'm gonna bring back the radish that we had earlier.

  • So I'm just gonna cut it and put it on top

  • of the sausages.

  • Just gonna repeat these steps.

  • The rest of the ingredients I don't really need to cook.

  • Like the salmon's cooked, the rice cakes are cooked.

  • I'm just gonna throw them all together

  • into the final plate.

  • I hope you guys are ready for this.

  • Here is our super pink dish!

  • So you can see the sprinkled on sakura

  • on the rice cakes, the radish, the fish sausage,

  • and I put the salmon flakes in the middle.

  • So I think visually it's pretty appetizing,

  • but I don't actually know if the combinations work.

  • For drinks I found this kombucha.

  • It's pink because of the guava puree that's in it.

  • Let's give it a try.

  • That's a bite.

  • Mm.

  • The fish sausage is a very interesting texture.

  • It has less of a bite than what I'm used to.

  • Kind of reminds me of those like little fish sausages

  • that we used to eat as a kid.

  • So now I'm gonna eat the rice cake

  • with the little sakura on top.

  • Actually with the sakura powder, it's pretty good.

  • There is sort of like a sweet filling inside.

  • I think it's like sugar and peanuts which isn't pink,

  • so I'm gonna try and nibble around it.

  • My roommate thinks I'm crazy for trying to eat this

  • without the filling.

  • I'm gonna try the sakura powder as is, actually.

  • It's so interesting!

  • The first bite is sweet, and then it becomes savory.

  • You can definitely taste the fish in there

  • but also a lot of sugar.

  • A little bit of kombucha.

  • Oh, it smells so nice!

  • I love guava, and I was really sad this time

  • that I wasn't able to find pink guava.

  • Ooh, that's so good.

  • I never even knew that this was available.

  • I know you guys wanted me to try eating something else

  • that wasn't pasta, so here I am.

  • I see you.

  • (chuckling)

  • I always end up playing with my food.

  • Really feel it up to the brim with pink.

  • That's so good!

  • I guess it makes sense because this normally goes on rice,

  • but wow, that combination was unexpectedly good.

  • I really like that.

  • I'm going to finish up here,

  • and then gonna finish off the day with a dessert.

  • I'm honestly so excited about this.

  • Cure packaging aside, I think it just comes

  • in like the perfect portion size.

  • Strawberry milk bars!

  • Ta-da!

  • It's really just like strawberry milk,

  • but frozen in strawberry milk.

  • I honestly think pink foods was pretty difficult.

  • It was more of a struggle to maintain a balanced meal.

  • Somehow we managed to make it through the day.

  • I hope you guys enjoyed.

  • Let me know in the comments below

  • what color you want to see next,

  • and see you guys next time.

  • Hey everyone, this is Inga.

  • Today I'm 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.

  • Ta-da!

  • 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 sort of include that

  • under the umbrella of clear foods today.

  • I don't want to 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,

  • really hoping this works out.

  • Sugar candy.

  • I think you eat it just like this.

  • Never seen this before, but this is like,

  • almost 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.

  • Not sure why it's clear, but it works.

  • Got these liquid sugars.

  • They're completely transparent.

  • How cool does this look though?

  • I'm at this matcha place,

  • but I found this clear coke.

  • - [Woman] Kuzumochi.

  • - Kuzumochi.

  • This is kuzumochi.

  • That is very clear.

  • I'm als going to 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 a hundred types of soy sauce,

  • so can't wait to find this amazing clear soy sauce.

  • (lighthearted music)

  • So you get to sample it, and I just tried some,

  • and it tastes exactly like normal soy sauce,

  • so I am shook.

  • Morning, everyone!

  • So it is now daytime 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 a warm 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'm 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.

  • 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.

  • Guess I'm just curious because it says

  • there's salt in here too, so...

  • Oh my God, that's 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 could 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.

  • 'Cause 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 like 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 like 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 kinda cook the noodles,

  • cut up the daikon, marinate the sashimi a little bit.

  • Wrap them up with this.

  • We have a bunch of sauces,

  • so I think I can play around with that a little bit,

  • and we can take it from there.

  • Sweet, savory, sour.

  • Umami maybe?

  • Let's try 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've totally thought it was just normal soy sauce.

  • (calming music)

  • Because it's clear, I think I like 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 marinate them.

  • This is what it looks like.

  • As much as I want there to be wasabi,

  • can't use it 'cause it's green.

  • 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!

  • Hard to believe that this isn't water.

  • Gonna set that aside.

  • This is what the vermicelli looks like.

  • It's actually translucent and not white.

  • Gonna go ahead and toss that in.

  • Can't even really see the noodles in there

  • because it's so clear,

  • but here are the noodles.

  • 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 it in warm water.

  • Just a few seconds.

  • So, you see how it goes in?

  • 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 actually a lot stickier now.

  • Fish on here.

  • We're 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.

  • (catchy music)

  • Okay!

  • This is our first wrap.

  • It looks really cool.

  • It's kind of like a cocoon of sorts.

  • 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 it's a little more opaque now.

  • There's a lot of things here

  • that aren't completely like transparent.

  • They're clear in a more translucent type of way.

  • And when you put all those 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.

  • Hm.

  • 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's 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 insides.

  • It probably just looks like really bland food.

  • In a way, I almost say it would've made

  • 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 these 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 of kuzuko

  • which is another type of starch.

  • Mochi is usually white.

  • This one is actually more of a translucent color.

  • This is usual 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.

  • Ooh!

  • I'm gonna scoop a bite out so you guys can see.

  • So...

  • Whoa!

  • Now that's satisfying.

  • This is kind of the texture we're looking at,

  • it's very jiggly.

  • You can see the spoon through this.

  • I'm gonna take a bite without putting syrup first.

  • Mm!

  • It's already a little bit sweet.

  • Oh!

  • It almost looks like a raindrop cake.

  • It's so jelly-like.

  • (lighthearted music)

  • I feel like I've might've 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 want to have for dinner.

  • I think it takes some time to set in the fridge,

  • so 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.

  • Don't know if you guys have seen this before.

  • The last time I saw it actually

  • was when I was doing dragon beard's candy.

  • I will be eating it as is

  • just like this little guy here.

  • Think I need a toothpick maybe?

  • The struggle is real.

  • Oh, it's so sticky!

  • It's not always this clear.

  • This is super clear.

  • I've seen this being served on streets before.

  • Yo!

  • Ya!

  • The perfect glob of sugar, oh!

  • I'm just playing with my food again.

  • Oh, there you go.

  • Look at that.

  • Do you want this?

  • - Okay, sure.

  • Itadakimasu.

  • So sweet!

  • - Wait, I'm gonna show you.

  • (gasps)

  • This is like what kids eat.

  • - Festival or something.

  • - It's so good, but it's also so much sugar.

  • Now that snack time is over,

  • and 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.

  • (calming saxophone music)

  • That's done.

  • (Inga exhales)

  • 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 like already past dinner time

  • and I'm really hungry,

  • so I'm just going to 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 that 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 from 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 just like 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 kind of see how much I want

  • based on like the color of the mixture.

  • Because everything is clear, it's kind of trippy.

  • Just had a little bit of a taste.

  • It's really hard to know how much to add of anything

  • when it's just...

  • Look at how clear that looks.

  • It's like I'm just boiling water.

  • Bringing this to the stove top,

  • 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.

  • Mm.

  • I don't really think it smells like anything,

  • but the texture of it,

  • it's like a little softer than gelatin.

  • It doesn't taste like gelatin though.

  • It's a clear fish.

  • Isn't that insane?

  • Seafood.

  • They actually start out translucent,

  • it's just that after we cook it, it becomes opaque.

  • (calming 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 like 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?

  • (calming jazzy 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 want to start this meal off by drinking this.

  • Yeah, it even smells like Coca-Cola.

  • Let me 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 in 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?

  • You just...

  • (chuckling)

  • 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.

  • (lighthearted music)

  • Oh, that's so cool.

  • Super excited!

  • I'm just gonna dig right in, you guys.

  • (lighthearted music)

  • Wow.

  • The flavor really is just of sugar and water,

  • but the texture is so pleasing.

  • I know this sounds crazy,

  • but you can feel how jiggly it is

  • as you're eating it.

  • Mm.

  • 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 I actually 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.

  • I should stop.

  • I think as I was shopping around here,

  • I found so many more things that I thought they 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 like 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!

  • Hey guys, this is Inga.

  • And this time I will only be eating blue foods

  • for 24 hours.

  • This is probably the most requested

  • one color food challenge.

  • So I have been doing a lot of research,

  • but unfortunately there really are just

  • not that many naturally blue foods in the world,

  • and a lot of the ones that I was hoping to find

  • I couldn't find them here in New York.

  • Apparently the blue lobster,

  • and I don't know if this is true,

  • but the odds of catching one

  • is like 1 in 200,000,000.

  • But with that being said,

  • I will try to find most if not all

  • of the remaining blue foods.

  • And this time I am starting with the internet.

  • I feel like a lot of the things that I want to find

  • I might not be able to find in store,

  • but I know that they have them online.

  • Just to be safe, you guys.

  • First off, we have this butterfly pea flower tea.

  • Drink places use it to make like blue themed drinks.

  • I also found this Blue Majik powder.

  • So the Blue Majik powder is a dietary supplement.

  • Essentially, it's spirulina extract.

  • This type of blue-green algae

  • that has a lot of health benefits.

  • I also got this blue cornmeal.

  • I thought this would be really fun

  • for us to work with.

  • Next thing as per usual,

  • I am going to head to, I think,

  • at least two grocery stores just to explore options

  • and see what we can find that's blue.

  • Blue corn chips.

  • I found a blue velvet cake,

  • but I'm pretty sure that's not natural coloring,

  • so we're not gonna go for it.

  • Found this kombucha that is a beautiful blue.

  • They use blue spirulina to make it blue,

  • which means it qualifies.

  • Blue potato chips.

  • Super interesting.

  • I have never had these before,

  • so I'm excited to try it.

  • Good morning everyone!

  • It is a gloomy day today in New York.

  • It is raining outside,

  • which I guess is on brand

  • since today is a blue foods day.

  • I am excited but also nervous about today

  • because there isn't too much to work with,

  • but I'm gonna try to make the most out of it.

  • For breakfast I found this juice shop,

  • this juice place that actually sells

  • Blue Majik smoothie bowls.

  • It basically looks like an acai bowl but blue.

  • So I think I'm gonna head over there

  • and buy us some breakfast.

  • I will check back in with you guys

  • when I'm on the way.

  • I am walking to the juice shop now,

  • hopefully I find what I'm looking for.

  • It would make this day start off a lot easier.

  • I just ordered this bowl.

  • Bought my smoothie bowl, I also bought this drink.

  • They both use blue spirulina as coloring,

  • so I'm excited to try it.

  • I am going to head back to the office now though,

  • so I can sit down and eat this properly.

  • I made it to the office.

  • There's a lot of blue.

  • I think because the blueberries were kind of smushed,

  • so they're a lot more purple here.

  • Usually for their protein bowls

  • you can order like three toppings.

  • I basically said I wanted three servings of blueberries,

  • because everything else, they weren't blue.

  • Let's open this up.

  • Oh my goodness.

  • Look at this blue bowl.

  • Oh wow, the blueberries are definitely still frozen.

  • I'm just gonna mix it together.

  • Smells really good.

  • There's a lot of things that went into this.

  • But the blue spirulina really did just make it

  • into this like, super blue looking bowl.

  • I'm just gonna go right for it, a big bite.

  • Brain freeze.

  • I think everything else in this bowl right now

  • kind of covers however the spirulina tastes,

  • but I like it.

  • And obviously the frozen blueberries are really good.

  • I will say though that the fact that it is blue

  • does kind of come off as intimidating.

  • It's kind of crazy to think that this is all natural.

  • We've come to association blue with

  • just anything that's unnatural.

  • I have to run to a meeting now,

  • and I'm curious to know what everybody else

  • is gonna think.

  • - What do you have?

  • - [Inga] Can I show you my breakfast?

  • (laughing)

  • It smells good though, smell it.

  • - Oh, it does smell good.

  • - [Inga] It's a color day.

  • - Blue.

  • - [Inga] It's a blue color day.

  • - Oh, what? - What is that?

  • - It looks like you blended a smurf.

  • It is a pretty color.

  • - [Man] I don't know, that looks gross.

  • - All right, I'll be here.

  • The meeting is now over.

  • People said it smelled nice.

  • I actually really like this shade of blue.

  • Even though yeah, it does look more like paint

  • than actual food.

  • This is super filling, which is really nice actually.

  • I really thought that today I'd be starving.

  • This is definitely sustenance.

  • We're off to a great start!

  • Gonna clean up a little bit, and then go work,

  • and I'll see you guys for lunch.

  • We are back here in the Tasty studio.

  • It's a little weird, but I feel like

  • I'm still really full from breakfast.

  • There was a lot of ingredients

  • packed into that bowl.

  • A lot of nutrients, which is probably a good thing.

  • Based on what you guys saw

  • when I went grocery shopping,

  • there weren't actually that many things.

  • Most of it was like drinks or powder.

  • But I think I have enough to work with.

  • So I'm gonna show you guys what I have for lunch.

  • We have red cabbage.

  • I found this hack that can turn this red cabbage into blue,

  • so we're going to test that out today.

  • Purple or blue potato, it goes by both names.

  • Blue corn tacos from that taco kit I found.

  • Blue potato chips, made from naturally blue potato.

  • We really only have four items,

  • but I think I can make some sort of taco

  • with potato and cabbage inside.

  • I'm gonna start off by cutting up the potatoes

  • into bite sized pieces to put into the taco shell.

  • I know right now it's super purple,

  • but once we cook it this color will change

  • into a purple-ish blue, so be patient with me

  • while we continue to do this.

  • Got my potatoes, toss this in.

  • I think I'll check on this

  • after I finish cooking the cabbage.

  • The hack I found was that if you add

  • baking soda to red cabbage, it becomes blue.

  • I'm planning on adding a bit of baking soda

  • when I'm sauteing the red cabbage,

  • and hopefully that will turn it into blue cabbage.

  • I'm grabbing a blue spatula.

  • Toss this in.

  • I'm just gonna cook it a little bit

  • before adding anything else.

  • I want it to become a little more soft.

  • You see how the colors changed slightly?

  • This is what we were originally working with,

  • and this is the color it's become.

  • The potatoes are pretty much ready,

  • so I will take them out.

  • There it is, our blue potatoes.

  • So now that the cabbage is a little softer,

  • I am going to add some baking soda.

  • (lighthearted jazzy music)

  • DO you guys see that instant color change?

  • It's definitely like an aqua blue color.

  • I'm gonna turn the stove off.

  • I think at this point it really is the plating.

  • (lighthearted jazzy music)

  • This is what we have.

  • There's three different colors of blue going on.

  • There's that really beautiful blue

  • coming from the potatoes.

  • Like a greenish-blue with the red cabbage

  • plus baking soda.

  • The taco shell is more of a gray-ish blue.

  • The blue potato chips kind of turned out

  • more a vibrant purple, which I wasn't expecting.

  • I guess that just means they retained

  • more of it's like raw purple color.

  • Honestly, not bad at all.

  • If you see the potatoes, it's very, very soft.

  • The cabbage is a little more interesting.

  • I feel like the baking soda definitely changes

  • the flavor a little bit.

  • Slimier textures.

  • Not sure if I would normally do that.

  • But color wise, you can see that they all

  • kind of blend together.

  • Blue is my favorite color though,

  • so I am all for it.

  • Remember how I also bought an extra drink

  • that features Blue Majik and electrolytes,

  • which it says right here.

  • And I wanted to show you guys what Blue Majik is.

  • Because I was so curious to know what it was.

  • Spirulina extract for healthy joints.

  • I am gonna pour some of this out.

  • Whoa!

  • Instantly you can see how blue it is.

  • This is crazy, this is completely natural,

  • believe it or not.

  • It's such a pretty, vibrant blue.

  • It's super pigmented.

  • It does smell a little funky, I have to say.

  • Fishy.

  • But I guess since it does come from algae,

  • that would make a lot of sense.

  • (lighthearted music)

  • Yeah, I do not get any of that Blue Majik flavor.

  • There's also lime juice, lemon juice,

  • maple syrup in here.

  • It makes sense that it's covered by the other things.

  • All natural Gatorade.

  • Honestly, I think they pretty much just taste

  • like regular potato chips,

  • just like how the blue potatoes I had.

  • It's just that it is this blueti...

  • I almost said blue-tiful.

  • I've said blue too many times today.

  • It's really just visually different.

  • It's nice sometimes to, you know,

  • add a little bit of color to your plate.

  • All right, so I'm just gonna be here

  • finishing up my lunch.

  • Not sure if I'm actually gonna be snacking

  • anything later.

  • I'm feeling pretty full.

  • Surprisingly.

  • Remember how I told you guys

  • that I wouldn't have a snack today?

  • So apparently...

  • Oops, gotta let myself in first.

  • Apparently, Alvin said he got me a small dessert,

  • so I am taking a break from work

  • to go see what it is.

  • The upper shelf of the fridge, in a blue bag!

  • Woo hoo!

  • Excited.

  • It is a box, everything is blue, super on brand.

  • There's a note.

  • "I don't know how to make macarons,

  • so I got you a blue one from the store.

  • They said that the color is natural."

  • But he forgot the flavor.

  • And that he ate the rest of the macarons he bought.

  • Classic.

  • This is so pretty!

  • I love this.

  • I wonder if it's also the Blue Majik powder

  • that everybody's been using.

  • Almost like a fruity sweetness.

  • This was exactly the type of thing I needed.

  • Wow.

  • Thanks Alvin, I appreciate it.

  • Yay!

  • All right, time for me to go back to work now.

  • I have a meeting with Alvin,

  • and he brought back some snacks.

  • And this, this is blue!

  • This was made with what?

  • - Butterfly pea flower.

  • - Amazing.

  • I'm taking off the coconut sugar.

  • Yay, blue!

  • It's good.

  • It just tastes like sticky rice.

  • I think it's because I didn't eat the sugar.

  • Wow, this is already more desserts

  • than I thought I would have.

  • Great stuff.

  • I am back home.

  • So there's two things I really want to do.

  • One is dinner, of course, and the other is dessert.

  • I know I had a little dessert snack earlier,

  • but I really wanted to try and make

  • a blue dessert myself.

  • But first things first, let's start off with dinner.

  • We pretty much only have 2 things.

  • One is the blue cornmeal which I plan on using

  • to make some cornbread,

  • and then we have some blue corn tortilla chips.

  • I do have some leftover blue-red cabbage from earlier,

  • so I'm going to eat that with this meal too,

  • just to get my veggies in.

  • I think playing with this would be quite fun.

  • I would say it's like a very faint blue.

  • I already got started on making the cornbread batter.

  • This is what it looks like now.

  • This is pretty much the color

  • of the cornmeal we bought, so,

  • I'm just gonna put this now into the baking pan,

  • and then pop it in the oven.

  • (catchy jazz music)

  • While I'm waiting for the cornbread to bake,

  • I am going to get started on dessert.

  • So the dessert I wanted to do today

  • is pretty much just the butterfly pea flower tea,

  • but in jelly form.

  • I really hope this works!

  • They really are just flower petals.

  • It's like an oddly herbal smell.

  • Ooh, did you guys see that?

  • I love how it instantly turned blue.

  • This is so cool.

  • I am in awe.

  • So I'm just gonna let this steep for a while.

  • It's been about 15 minutes,

  • and I wanted to show you guys

  • what the butterfly pea tea looks like.

  • Look at that.

  • It's so blue.

  • I love it!

  • I can't believe this is natural coloring.

  • Right now I'm gonna combine this with some more water,

  • and then we're gonna add in the agar-agar.

  • And then we can pour it out into the molds.

  • Okay, so now that the jelly is in the fridge,

  • the cornbread is pretty much done.

  • I just took it out of the oven,

  • and I am super excited!

  • If you guys take a look at this,

  • you can see the blue peeking through.

  • (Inga gasps)

  • It just smells amazing in here.

  • So, I am super...

  • Wow, I'm like salivating,

  • that's why I can't even talk.

  • I am really, really looking forward to this.

  • I'm just going to let this cool,

  • and the next time you see me

  • I will have this plated and we'll be ready to eat.

  • Excited!

  • The meal is completed.

  • Here is the final reveal.

  • This is my meal right here.

  • There's like different shades of blue going on.

  • Purple-ish blue.

  • The cornbread.

  • It's like a little darker than the normal cornbread.

  • You can ese the blue cornmeal inside.

  • It's not like that super vibrant blue you would expect.

  • The blue cabbage from earlier.

  • I feel like after it sits for a while

  • it becomes even more blue.

  • It's almost like a turquoise kind of blue.

  • Over here I have some blue ice

  • that I made earlier.

  • They are super pretty, I'm super proud of these.

  • I made this blue ice with some black goji berries.

  • This is what the black goji berries look like.

  • It also gives that like vibrant blue color.

  • I have this kombucha.

  • Super, super blue drink.

  • It has kombucha in it, coconut water,

  • ginger juice, and Blue Majik,

  • which I feel like has been featured

  • very heavily this episode.

  • Yeah.

  • Woo hoo!

  • (lighthearted jazz music)

  • Wow.

  • Now that's pretty epic.

  • Percy Jackson would be so proud.

  • This is incredible.

  • Wait, you guys have to look at this.

  • It's like solid shapes of blue

  • in a sea of blue.

  • Tastes really good.

  • Again, I don't taste the Blue Majik portion

  • because it was combined with ginger juice.

  • It's the ginger that stands out the most.

  • Even though it's completely blue,

  • it tastes just like a lemon and ginger kombucha.

  • Which is amazing.

  • I want to start with the cornbread.

  • It really did smell so amazing.

  • All I did really was just

  • following a basic cornbread recipe,

  • but substituting regular cornmeal with blue cornmeal.

  • The blue is very, very subtle.

  • I'm gonna go right for it.

  • (claps) (catchy jazz music)

  • This is really good.

  • I don't know if there is too much of a difference

  • between cornbread made with regular cornmeal

  • and blue cornmeal,

  • but I do feel like the flavor in this one

  • is a little nuttier.

  • I really like this cornbread.

  • I only cut three slices here,

  • but I'm pretty sure I'll be eating all of it.

  • Because I'm hungry!

  • I just want to show you guys this cabbage again.

  • It kind of looks like seaweed at this point.

  • And I have the blue corn tortilla chips.

  • I feel like they're pretty popular.

  • It almost tastes a little bit sweeter,

  • and it feels grainier, which I kind of like.

  • I like it when chips have like different textures.

  • It's not as like smooth and refined.

  • I'm a big fan of blue corn apparently,

  • I didn't know that until now.

  • If you haven't had a chance to try blue corn tortilla chips,

  • maybe try and grab a bag next time

  • when you're buying chips and salsa.

  • I feel like you guys would like this too.

  • I'm very pleased with this dinner.

  • I am going to finish this off, give it a few hours

  • before we dig into dessert.

  • I finally finished cleaning up.

  • I am ready for dessert!

  • So I took the jelly that I made earlier out,

  • and they came out pretty cool.

  • Hold on, let me show you guys.

  • Ta-da!

  • I added in some blueberries for decoration.

  • Also, I loved the shape of these molds.

  • It's the same one that I used in my other video

  • where I made edible jewelry,

  • and so these came out super pretty.

  • Let me try one now.

  • Whoa!

  • How cool is that color?

  • It's a very comforting shade of blue.

  • And this, again, was all just the doing

  • of the butterfly pea tea.

  • There is no artificial food coloring in here at all.

  • Because it's agar-agar, it's like a clean cut.

  • There's a little bit of sugar,

  • but for the most part it still tastes

  • like the butterfly pea tea.

  • It's like sweetened herbal tea.

  • And a blueberry to end it off.

  • (chuckling)

  • So, that is the end of my blue color food challenge.

  • I hope you guys enjoyed it, as always,

  • I had a lot of fun putting these creative dishes

  • together for you.

  • Also, this time, I will be linking some of the things

  • that I used in the description box below

  • if you guys ever want to try this challenge yourself.

  • Definitely, if you make any one color food dishes,

  • send them to me, I would love to see them,

  • it's always so fun seeing what you guys can do.

  • Now that I've finally done blue foods,

  • let me know what other color you want me to do.

  • Other than that, I will see you guys in the next video.

  • Bye!

  • (lighthearted jazz music)

- Hey guys, it's Inga.

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