ギョウザドッグ革命
On this episode of Boru Juku Anri to Tanabe no Tabete Shabette (ぼる塾あんりと田辺の食べて喋って), Anri and Tanabe snack on supermarket six-wedge processed cheese while Anri demonstrates her self-invented 'press' eating technique. They then recount a food-first private trip to Tokyo Disneyland with junior comedian Meat Max, capped by the 'Gyoza Dog Revolution' he accidentally sparked by reaching for a bottle of garlic shrimp sauce.
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What this episode answers
What exactly is the 'press' technique for eating 6P cheese that Anri advocates?
After biting off a piece with your teeth, you trap the cheese between your upper and lower lips and slowly squeeze — flavor floods your mouth all at once instead of building through chewing. Anri said she picked up the technique naturally, without anyone teaching her.
In what order did the three of them eat their way through Tokyo Disneyland?
They started with curry (all toppings piled on), then split into two groups to grab bone-in sausage and tipotorta simultaneously before reuniting to eat both, followed by gyoza dogs with hot oolong tea, and finally pizza and calzones — all while insisting they 'hadn't made a dent' after each course.
What was the 'Gyoza Dog Revolution' that junior comedian Meat Max set off?
While ordering gyoza dogs, Meat Max bought garlic shrimp sauce and mentai cream sauce from a nearby stand; a reluctant Anri tried one bite after he applied the garlic shrimp sauce and immediately declared it incredible, saying the shrimp flavor turned the gyoza dog into something resembling a Chinese shrimp bun.
What caused Tanabe's sore throat, and what is the Boru Juku tour-bus seating rule?
Tanabe's self-imposed rule — row 3 (under the A/C) in summer, row 1 (away from the heat) in winter — left her sitting in the cold air-conditioning blast all summer, wrecking her throat; Anri described it as 'drowning in a rule she made herself.'
What food-related grievance did a listener write in about, and what was Anri's answer?
The listener said that when eating foods with an extremely short best-before window, like crepes or mont blanc cakes, the awareness of being past the peak moment makes it impossible to enjoy the food; Anri advised eating just the very first bite quickly to capture the best state, then relaxing and enjoying the rest at your own pace.
Teaching the 6P Cheese "Press"
The episode's snack contribution was a spread of six-wedge processed cheese varieties — referred to on the show as "Roppī Cheese" — bought at a supermarket. The haul included a Camembert-blend Kraft Pièce, a dessert cheese with Madagascar vanilla beans, a Yukijirushi-type wedge marketed on richness and umami, and a rum-raisin flavor, among others.
Anri's headline revelation was the "press." You start by biting off a piece with your teeth, then trap it between your upper and lower lips and slowly squeeze. Rather than chewing, you let the pressure release flavor all at once, flooding your entire mouth — "like turning your mouth into a cheese factory," she said. Because 6P-style processed cheese has no white rind like a true Camembert, it is especially easy to press. Tanabe tried it on the spot and let out an audible "Ah!" Anri declared it standard industry terminology; Tanabe immediately pointed out that no such industry term exists.
The Tokyo Disneyland Eating Tour
Tanabe, Anri, and their junior comedian colleague Meat Max (肉に限界, lit. "Meat at Its Limit") — a massively built, Hulk-like figure — visited Tokyo Disneyland together privately. Their operating principle: food over attractions, parades, and shows.
They arrived around 11 a.m. and opened with curry. Meat Max stacked on every topping — cutlet, hamburger patty, cheese — while Anri and Tanabe added cheese to theirs. Despite finishing their bowls, all three agreed they "hadn't made a dent" and immediately went looking for the next thing.
The next targets were tipotorta (a flaky pastry filled with autumn-limited sweet potato, sold near It's a Small World) and a bone-in sausage from a different part of the park. To acquire both simultaneously, the group split: Tanabe went for tipotorta while Anri and Meat Max headed to Toontown for the sausage. They rejoined almost at the same moment and ate both together. "I have never seen a group split up so seriously for food," Anri recalled.
The Gyoza Dog Revolution
The episode's centerpiece was the gyoza dog — originally a DisneySea exclusive — which was being sold at Disneyland that day for the first time. All three were thrilled and lined up at once. Anri recommends the gyoza dog alongside hot oolong tea.
Then Meat Max asked, "Can I put some sauce on it?" A nearby stand carried two options: garlic shrimp sauce and mentai cream sauce. Anri's internal reaction was fierce — *Don't mess with the gyoza dog, just eat it plain* — but she held her tongue, reasoned that the sauces could also go on fries, bought both, and handed them over.
Meat Max spread garlic shrimp sauce on his gyoza dog and declared it delicious. He then turned to Anri: "Want to try just a little?" Anri resisted — "Garlic shrimp is Hawaiian, gyoza dog is Chinese, they don't go together" — but relented under gentle pressure and took one bite.
The verdict: incredible. The shrimp flavor gave the gyoza dog the character of a Chinese shrimp bun, making it feel more complete and fully realized. "I might not be able to eat it plain anymore," Anri conceded. Tanabe tried it and agreed. The mentai cream sauce fared less well on the gyoza dog itself, but when Tanabe used it to dip the remaining plain dough at the end, it worked beautifully — the sweetness of the dough pairing well with the creamy mentai. Both sauces ultimately scored a win.
Anri closed with a warning: "Now that I know this exists, I might never go back to the plain version. If you want to keep loving the original for a long time, don't try it."
Tanabe's Throat and the Tour-Bus Rule
Tanabe coughed and spluttered repeatedly throughout recording. The cause: a seating rule she invented for herself. Because she runs hot, she sits in row 3 — directly under the air conditioning — in summer, and row 1 — away from the heating — in winter. Sitting in row 3 all summer left her throat in bad shape. "She's drowning in a rule she made herself," Anri said.
A related story followed: during an egg-tart taste-test segment with Boru Juku member Sakiyori (酒寄), Tanabe turned up with a cold and a completely stuffed nose. Just before recording began, her nose miraculously cleared. She pulled off the delicate flavor commentary and the segment succeeded on the strength of what Anri called their pairing: "Tanabe for soul, Sakiyori for knowledge."
Listener Mail: Food Anger
A listener wrote in about the frustration of eating foods with extremely short best-before windows — crepes, mont blanc cakes — where by the time you start, you are already past the optimal moment. The awareness that you are eating the item after its peak refuses to leave your head, making genuine enjoyment impossible.
Anri's solution: eat only the very first bite quickly to capture the best possible state, then slow down and enjoy the rest at your own pace. She also turned the question back on the makers: "If you want people to experience your food at its best, create a situation where they can actually do that."
Takeaways
- Pressing six-wedge processed cheese between your lips — rather than chewing — releases flavor all at once across your whole mouth; Anri calls it the 'press' and says 6P-style cheese with no rind is ideal for the technique.
- Adding garlic shrimp sauce to a Tokyo Disneyland gyoza dog transforms it into something resembling a Chinese shrimp bun and is, by unanimous verdict, amazing — but Anri warns it may make the plain version feel incomplete forever.
- Tanabe's self-made tour-bus rule (row 3 in summer for A/C, row 1 in winter to avoid heat) backfired this summer, leaving her under the cold air-conditioning blast long enough to damage her throat — a case of suffering inside her own system.
This article is edited from a machine transcript of the first 30 minutes of the episode. It is not an official summary — please listen to the episode itself.