Explain about miso, Japan's proud health food, the power of miso, which has even been called the "doctor-killer"

I was told I was a doctor's killer... I kept drinking miso soup every day... I've been drinking miso soup every day...

Reimu: "Zulu zulu ah, my body is warming up"

Marisa: "What the hell is that? What are you eating, Reimu?" 

Kime-maru: "I'm eating something that looks kind of warm..."

Reimu: "Ah, miso soup, miso soup... I drink it every day, but the miso soup I drink in winter is the best..."

Marisa: "Miso soup, I want some too!" 

Reimu: "Okay, okay♪ Today I put in plenty of wakame seaweed and tofu, so it's a very satisfying miso soup."

Kime-maru: "It looks really delicious... ♪ By the way, Reimu and Marisa, do you know that miso is incredibly good for humans?"

Reimu: "Outrageously?"

Marisa: "Well, I don't have a bad image of it, but I don't really have an image of it being an amazingly great thing either."

Reimu: "Sure, sure, sure! Tell me more about it."

Kime-maru: "Yes, I see... this time I will slowly explain about miso, Japan's proud health food, the power of miso, which has even been called the "doctor-killer", and the little-known points to note about miso..."

Kime-maru: "Do you drink miso soup every day? I'm introducing recommended miso, so if you're interested in it after listening to this talk, please check it out."

Well then, today too, the diner opens slowly.

What is miso?

Kime-maru: "First, let me briefly explain about miso. Miso is one of fermented foods made by fermenting soybeans, rice, wheat and other grains, combined with salt and koji. It is usually distributed in paste form. It is one of Japan's traditional foods and is often used in Japan, but now it has become one of the most famous seasonings overseas as well."

Reimu: "I thought it was something unique to Japan, but I'm very happy that it's also popular overseas. I'm so big that I can enter the world too..."

Kime-maru: "Reimu-san has become big in a sense..."

Reimu: 'I'm hiding the fact that I'm gaining weight at New Year's from you, the viewers, so don't tell me...'

Kime-maru: "I'm sure you know that there are several types of miso, but the differences depend on the maturation period and ingredients."

Marisa: "What kind of things are there, for example?" 

Kime-maru: "Shiro-miso, which is used mostly in Kinki, Okayama, Hiroshima and Kagawa prefectures, has a whitish colour due to its short maturation period. Its salt content is lower than others. As those who have eaten it know, it is a miso with a slightly sweet taste." 

Reimu: "Oh sure it's a bit sweet! I remember the first time I tried a white miso paste, it was a bit sweet and creamy, and I thought it was really miso! I remember feeling like it was really miso!"

Kime-maru: "And the opposite of white miso is aka miso, and the difference in colour lies in the maturation period. While the white miso mentioned earlier was matured for a short period of time, the aka miso is matured for a longer period of time, which gives it its unique colour."

Marisa:  "I wondered why there was such a difference in colour for the same miso, but it was the maturation period that made the difference!"

Reimu: "That means the nutritional ingredυients in it are also different in some places! "

Kime-maru: "And there are different types of miso depending on the ingredients, such as rice miso, barley miso, soybean miso and mixed miso made by combining these ingredients. The types of miso popular in different regions differ depending on the ingredients, with Kyushu, Yamaguchi and Ehime regions using barley miso, the Tokai region (Aichi and Mie) using soybean miso and other regions using rice miso."

Marisa: "If the ingredients are different, the taste will also change, and people who live far from their hometowns may be surprised (laughs)."

Reimu: "I see. I had a vague image of miso as a brown food, but it's quite an interesting food! "

Kime-maru: "Miso is such a delicious food that everyone loves, but in fact, it's not just delicious, miso is packed with a lot of amazing nutrients♪"

Marisa: "I wonder what kind of things are in it." 

More amazing than you can imagine? The power of miso

Kime-maru: "As I explained earlier, I said that miso has different names for different ingredients, but soybeans are what's in barley miso, soybean miso and rice miso."

Marisa: "It's all mighty, isn't it?"

Kime-maru: "These soybeans are rich in magnesium, and this magnesium is the ingredient that supports the absorption and activation of vitamin D."

Reimu: "What does vitamin D do?"

Kime-maru: "If vitamin D is deficient, it becomes difficult to form healthy bones, causing osteoporosis and osteomalacia. This vitamin D can be obtained from fish, meat, eggs and mushrooms."

Marisa: "I remember that eels contain a lot of vitamin D!"

Kime-maru: "Vitamin D is important for human beings, but lactic acid bacteria and other good bacteria are also needed to help the absorption of this vitamin D. Miso contains lactic acid bacteria and good bacteria due to the magnesium contained in soy beans and the fermentation process of miso."

Marisa: "Oh, it means that miso contains a number of nutrients that support the absorption and activation of vitamin D beautifully".

Kime-maru: "Yes, so no matter how much vitamin D supplements or how much vitamin D you take, without this magnesium and lactobacillus good bacteria, it cannot be absorbed or activated, so by drinking miso soup, the absorption of vitamin D is activated, and it is also good for your body. It's good for you and your body."

Reimu: "Oh, so if you eat Marisa fish, take vitamin D and drink miso soup together, it's the best thing you can do!"

Marisa: "In Japanese food, that combination is fundamental, and once again we can see that Japanese food is a healthy diet.

Kime-maru: "The next amazing ingredient I'm going to introduce is also found in soya and is tryptophan."

Reimu: "Oh, it's the ingredient that also appeared in oatmeal."

Kime-maru: "Yes, yes♪ In oatmeal, tryptophan was introduced as an ingredient for serotonin, but this tryptophan is converted into niacin under the influence of bacteria in the gut."

Marisa: "What does this niacin do?"

Kime-maru: "Tryptophan and niacin protect cells from viruses. In addition, when vitamin D works, it defeats pathogens.

pathogens. Niacin also prevents damage to the lungs and inhibits pathogen growth.

preventing damage to the lungs, inhibiting the growth of pathogens and improving the immune system.

It seems that niacin has been found to prevent damage to the lungs, inhibit pathogen growth and improve immunity."

Reimu: "Oh, thank goodness for niacin! "

Kime-maru: "And miso is a fermented food.

The dietary fibre, oligosaccharides sucrose and raffinose contained in fermented foods feed intestinal bacteria."

Marisa "So that means the intestinal environment will be regulated." 

Kime-maru: "Yes, and research conducted in Japan in 2017 found that people who consume high amounts of fermented foods such as miso and natto have a lower risk of death and milder symptoms of gastro-oesophageal reflux disease."

Reimu: "Yes! I hear that if you drink too much miso soup, you can get high blood pressure from too much salt, but isn't there an increased risk of death because of that?"

Kime-maru: "Actually, research at that time also showed that the salt content of miso soup may not be the reason for high blood pressure."

Marisa: "So you don't have to go out of your way to use low-salt miso because you don't want to get high blood pressure?"

Kime-maru: "It's only a possibility, but scientifically speaking, that's the view. Other soy products, such as miso and natto, have been shown to prevent diabetes, reduce high blood pressure and cancer risk, and reduce the risk of cancer.

It seems that there is also talk that soya products such as miso and natto may prevent diabetes, reduce high blood pressure and cancer risk, and have anti-oxidant and anti-inflammatory effects. There is also some talk that these products may have anti-oxidant and anti-inflammatory effects."

Reimu: "If I hear all this, then surely it makes sense that they are called 'doctor-killers'."

Kime-maru: "It is miso that contains magnesium, lactic acid bacteria, good bacteria, oligosaccharide, niacin, etc., various, effective ingredients for people, but if it is made into miso soup, wakame seaweed, tofu, soup stock, shellfish, etc., they are also packed with many nutrients, and it is said that the strongest drink is completed in a lot of them."

Reimu: "Oh! !"

Kime-maru: "I'll put up the recommended miso, so by all means, if you're interested, please check it out♪"

Marisa: "There were times when I didn't drink it because it was too much trouble, but after hearing this story, I want to drink miso soup every day without the hassle..."

Reimu: "Me too, me too!"

Kime-maru: "Then, I'll tell you more about that miso that I recommend..."

The king of miso! The amazing thing about Hatcho miso!

Kime-maru: "The best of all miso is Hatcho miso, also known as the king of miso..."

Marisa: "Hatcho miso is produced in Aichi Prefecture, so if we use the ingredients from earlier, it's bean miso, right?"

Kime-maru: "Yes, Hatcho miso is a bean miso produced in Okazaki City, Aichi Prefecture.

Hatcho miso is a bean paste produced in Okazaki City, Aichi Prefecture, and has a longer maturation period than white miso, etc."

Reimu: "It's the maturation process that gives it that distinctive colour, isn't it?"

Kime-maru: "The colour is the important point.

Marisa: "The colour?

Kime-maru: "Yes, that colour is caused by the Maillard reaction that occurs when the miso is matured, and this causes it to turn brown, giving it that unique Hatcho miso colour."

Reimu :"Maillard reaction?"

Kime-maru: "Speaking of everyday Maillard reactions, frying onions or grilling meat causes browning, as does roasting coffee beans.

And the pigmentation of soy products such as miso and soy sauce is also caused by the Maillard reaction, which gives them that colour."

Marisa: "Oh, I see!"

Reimu "So that means the ame-iro onions are Maillard onions! I'll say it next time."

Marisa "Don't pretend to be a bit clever."

Reimu "But - why is the Maillard reaction so important?"

Kime-maru "The brown pigment, melanoidin, produced by the Maillard reaction is the ingredient of interest."

Reimu: "Can you tell that in Japanese?"

Marisa: "Don't mistake me for an alien or something."

Kime-maru: "This melanoidin is an ingredient with strong antioxidant properties.

Reimu "What do you mean?"

Kime-maru: "It is said that miso has antioxidant power, but this antioxidant power is almost entirely the power of melanoidin. Hatcho miso, which is matured for a long time and has a very dark colour, is the best in terms of antioxidant power.

The darker the miso is, the more melanoidin it contains."

Marisa: "The darker the colour, the more melanoidin it contains!"

Kime-maru: "This melanoidin is being researched as an ingredient that can be expected to suppress carcinogens and prevent diabetes."

Reimu: "Melanoidin is amazing!"

Kime-maru: "Furthermore, animal experiments have shown that the higher the maturity of miso, the more effective it is in inhibiting cancers other than lung cancer and breast cancer."

Marisa: "No wonder they call it the king of miso. Hey! (Laughs)"

Kime-maru: "Soya beans themselves have antioxidant properties, but we know that this becomes even more powerful when made into miso, so I can proudly recommend drinking miso soup every day..."

Reimu: "I see...but didn't you say at the beginning that there are some cautions with miso? I want you to tell me that too!

Kime-maru: "Yes, I understand. Then I'll tell you the last point to note about miso."

Marisa: "There are so many good points, but are there really any bad points?"

Kime-maru: "In non-Japanese miso, the fermented soy paste, which is a mould toxin called aflatoxin, is not removed during the fermentation process."

Reimu: "Mould toxin?"

Kime-maru: "Yes, this mould toxin contaminates the raw materials in the fields and refrigerators even before they are turned into miso. It is a carcinogenic ingredient, so we need to be careful."

Marisa: "It's scary that it has the potential to be carcinogenic."

Kime-maru: "Next, miso is fermented food, and lactic acid bacteria and good bacteria are useful for people, but there is a possibility that it is contaminated with mycotoxin, which is harmful to people."

Reimu: "Is there bad bacteria on it?"

Kime-maru: "In addition, there are things that cause allergies called histamine, and toxins in bacteria that cause vomiting and vomiting."

Kime-maru: "In addition, things that cause allergies called histamine and things that cause vomiting and diarrhoea due to bacterial toxins have been found in fermented foods."

Marisa: "Hey, hey, hey, are you okay?"

Kime-maru "This is just an example, but if you have to choose, I think it's best to choose miso made in Japan."

Reimu "I see, so if it's made in Japan, you can drink miso soup with peace of mind."

Marisa "I was a little worried about the second half, but I'm glad to know about the benefits of miso beyond my imagination..."

[Free Shipping] Amano Foods Itsumono_omisoshiru Miso Soup with Tofu freeze-dry 8.5g x 20 pcs.Japan

Amano Foods Itsumono_omisoshiru Miso Soup with Tofu

Easy, convenient and tasty miso soup - just add hot water [with 5g freeze-dried spring onions].

Made with a combination of sweet miso and bonito and kelp dashi.

The miso and dashi of gentle taste enhances the simple taste of the tofu.

Includes 5g freeze-dried spring onions. Use in miso soup, udon noodles, soba noodles, ramen noodles, etc.

How to serve.

Put the contents into a bowl, pour approximately 160ml of boiling water and stir gently.

Name of product.

Instant miso soup (dried type).

Amano Foods Itsumono_omisoshiru Miso Soup with Tofu 

Contents: 10g x 20 pcs.

Ingredients:

Tofu, rice miso, soybean paste, mixed miso, spring onion, flavour seasoning (bonito), wakame seaweed, dextrin.

Salt, bonito flakes powder, kelp powder, seasoning (amino acid, etc.)

Antioxidant (vitamin E), acidifier, (Some ingredients include mackerel and seafood)

Nutrition Facts:

Per serving (10g)

Energy 36 kcal

Protein 2.5 g

Fat 1.0 g

Carbohydrates 4.3 g

Salt equivalent 1.7 g

Allergenic substances:

Wheat, mackerel, soya, gelatine, seafood.

Storage.

Store at room temperature away from high temperatures and humidity.

Precautions:

The factory where this product is manufactured produces products containing shrimps, crabs, eggs and dairy ingredients.

Country of origin:

Japan

Brand:

Amano Foods

Sold by.

Asahi Group Foods (Amano Foods)

Due to the manufacturer's circumstances, there is a possibility that the delivery date may deviate from that stated on the page, or that the product may be out of stock or discontinued.

Even products that are currently on sale may become out of stock.

If you are in a hurry, we would appreciate it if you could check the stock availability in advance.

Shipping

Due to the pandemic, delivery of "Expedited or Standard Shippings" prioritized, so this is recommended.There is no additional shipping cost for each additional item, so it's a good idea to buy more than one item.

At the time of shipment, we will ship products with an expiration date of 12 months or more.

This package will be shipped from KAWASAKI PORT, JAPAN Post, DHL etc. - Tracking number will be  provided.

*Under normal circumstances, it takes 10-14 days by air, and if countries stop accepting air shipments due to pandemics or disasters, it can take several months by sea.

Please ensure that the telephone number is correct as well as the address, as an incomplete telephone number may result in an error at the post office.

Thank you for seeing to KUSURI Japan!!

Feel free to contact us at any time for more information about our products or about our stock numbers.

Dr. Miso soup company reveals four secrets of good taste

Miso soup factory tour How miso soup is made

Hello everyone, I am Dr Amano from Amano Foods.

Amano Foods miso soup often tastes as good as if it were freshly made. It is said that it tastes as if it were freshly made. You might think it's just miso soup, but it's actually four secrets to its deliciousness.

But there are actually four secrets to its deliciousness.

Do you want to know?

Well, let me tell you a little bit about them.

First of all, the secret of deliciousness No. 1
The freeze-drying process is used to ensure that the freshly prepared taste is not lost.

Freeze-drying is a technology that dries food while it is frozen, i.e. freeze-dried. 

Freeze-drying is a technology that dries food while it is frozen, i.e. the water in the food before freezing becomes ice when frozen. 

The water in the food before freezing becomes ice when it is frozen. 

When this is dried in a vacuum, the water content is removed and the product becomes sponge-like. The food is then dried in a vacuum, whereby the water is removed and the food becomes spongy.

In other words, the food can be dried without excessive heat.

This means that the colour, aroma, flavour and nutritional value of the food is less affected than when it is freshly prepared. 

The colour, aroma, flavour and nutritional value of the food is not lost compared to the freshly prepared state.

And the secret of deliciousness No. 2
Before freeze-drying, we make delicious food first.

Amano Foods' miso soup is made from carefully selected ingredients of the highest quality by choosing their place of origin. 

The miso and soup stock are blended to suit these ingredients, and the process starts with making a delicious miso soup just like you would cook at home.

Secret of deliciousness No. 3
Fine-tuning to suit freezing and drying dishes. 

The finished miso soup is immediately frozen to lock in its deliciousness.

First, it is frozen at about -30°C for at least eight hours.

Finally, it is freeze-dried.

The soup is dried in a vacuum for at least 24 hours.

Secret of deliciousness No. 4
A lot of time and effort is spent before the product is ready. 

Once the product is finished, it is inspected by machine and by humans to ensure safety and security.

The final product is wrapped in film to preserve the taste. This enhances shelf life. 

How long do you think it takes from purchasing the ingredients to the finished product?

It usually takes more than a week. 

Oops, I've given away all four secrets. Freeze-dried foods such as rice porridge, curry, stews, risotto and prepared foods are now available in various varieties, and freeze-dried foods that can be stored at room temperature and are light and easy to carry are being used by customers in a wide range of situations as lifestyles and eating styles change.

Amano Foods will continue to propose healthy eating habits that bring smiles to people's faces by bringing deliciousness, fun and surprise to the dinner table every day.

[Free Shipping] Amano Foods Itsumono_omisoshiru Miso Soup with Tofu freeze-dry 8.5g x 20 pcs.Japan

Easy, convenient and tasty miso soup - just add hot water [with 5g freeze-dried spring onions].

Made with a combination of sweet miso and bonito and kelp dashi.

The miso and dashi of gentle taste enhances the simple taste of the tofu.

Includes 5g freeze-dried spring onions. Use in miso soup, udon noodles, soba noodles, ramen noodles, etc.

How to serve.

Put the contents into a bowl, pour approximately 160ml of boiling water and stir gently.

Name of product.

Instant miso soup (dried type).

Amano Foods Itsumono_omisoshiru Miso Soup with Tofu 

Contents: 10g x 20 pcs.

Ingredients:

Tofu, rice miso, soybean paste, mixed miso, spring onion, flavour seasoning (bonito), wakame seaweed, dextrin.

Salt, bonito flakes powder, kelp powder, seasoning (amino acid, etc.)

Antioxidant (vitamin E), acidifier, (Some ingredients include mackerel and seafood)

Nutrition Facts:

Per serving (10g)

Energy 36 kcal

Protein 2.5 g

Fat 1.0 g

Carbohydrates 4.3 g

Salt equivalent 1.7 g

Allergenic substances:

Wheat, mackerel, soya, gelatine, seafood.

Storage.

Store at room temperature away from high temperatures and humidity.

Precautions:

The factory where this product is manufactured produces products containing shrimps, crabs, eggs and dairy ingredients.

Country of origin:

Japan

Brand:

Amano Foods

Sold by.

Asahi Group Foods (Amano Foods)

Due to the manufacturer's circumstances, there is a possibility that the delivery date may deviate from that stated on the page, or that the product may be out of stock or discontinued.

Even products that are currently on sale may become out of stock.

If you are in a hurry, we would appreciate it if you could check the stock availability in advance.

Shipping

Due to the pandemic, delivery of "Expedited or Standard Shippings" prioritized, so this is recommended.There is no additional shipping cost for each additional item, so it's a good idea to buy more than one item.

At the time of shipment, we will ship products with an expiration date of 12 months or more.

This package will be shipped from KAWASAKI PORT, JAPAN Post, DHL etc. - Tracking number will be  provided.

*It is expected to take several months by sea if countries have stopped accepting flights due to the pandemic.

Please ensure that the telephone number is correct as well as the address, as an incomplete telephone number may result in an error at the post office.

Thank you for seeing to KUSURI Japan!!

Feel free to contact us at any time for more information about our products or about our stock numbers.

 How is "barley miso" different from other miso? Taste and characteristics explained!

Did you know that miso, a traditional Japanese condiment, can be divided into barley miso, rice miso and soy miso, depending on the type of malted rice used? This article explains the taste and characteristics of barley miso, which is commonly eaten in Kyushu, and how it differs from other types of miso.

What is barley miso?

Barley miso is a type of miso produced mainly in Kyushu, Chugoku and Shikoku regions, and is made by adding barley koji to soybeans. The barley used for this barley koji is either barley or naked barley.

Since ancient times, barley has been actively cultivated in the warm Kyushu region, where rice was hard to come by. Barley miso is said to have become the mainstay in these regions because barley was used to make koji. It is also called 'country miso' because barley miso was made in each farmhouse. Famous examples include Setouchi Mugi Miso, which has a rich barley flavour, and the sweeter Nagasaki and Satsuma miso.

To make barley miso, washed barley is first steamed and koji (malted barley rice) is added. Next, the soya beans are washed, steamed and mashed before being mixed with the barley koji. It is then prepared and matured in vats. The maturing period for barley miso is relatively short, ranging from two to six months.

Because barley miso contains a high proportion of koji, it has a light, sweet flavour. It is also characterised by a strong, savoury barley flavour. It has a light colour, but because of the large amount of koji and the ease of fermentation, it will turn black over time.

What are the different types of miso?

There are many types of miso, each of which is finely classified according to its ingredients, flavour and colour. Here we look at the classification of miso according to its different ingredients.

The main ingredients in miso are soybeans, salt and koji, but the type of miso depends on what type of koji is added. There are three types of miso: rice miso, barley miso and soybean miso, as well as compound miso, which is a mixture of several types of miso.

■Rice miso

Rice miso is made by adding rice koji, which is made from rice, to soybeans. Steamed rice is coated with koji and matured for six months to a year with the addition of soybeans and salt. Rice miso is the most common type of miso, accounting for around 80% of all miso. Rice miso is produced all over Japan and there are many different types, including 'Shinshu miso' and 'Sendai miso'. It is also characterised by its variety of colours and flavours.

■ Soy miso

Mame miso is a type of miso made solely from soybeans. Mame miso is mainly produced in Aichi, Mie and Gifu prefectures and is also known as 'Sanshu miso'. Hatcho miso and Nagoya miso are typical examples. The maturation period is long, from one to three years. The long maturation process results in a darker colour and a deep reddish-brown colour. Soy miso is characterised by its low sweetness, rich and thick flavour and abundant richness. It also has a slightly bitter and astringent taste, giving it a deep flavour. When stewed, soybean miso is characterised by its increased umami, richness and savouriness. It is said to go well with stewed dishes.

■ Mixing miso

A mixed miso is a type of miso that is made by mixing two or more different types of miso. It can also refer to miso made by mixing several types of malted rice, such as rice and barley or rice and beans. Many of the mixed miso products have fewer peculiarities and are easier to eat.

Differences with other miso

The main difference between barley miso and other miso is its aroma. Barley, the ingredient of barley miso, is known as a very fragrant grain, and barley miso also has a distinctive barley flavour. In addition, barley miso contains a higher proportion of koji than rice miso, and has the shortest maturation period of any miso. As a result, it has a sweeter taste and a lighter colour than other miso. When made into miso soup, it will give you a light and refreshing taste.

[Free Shipping] Choko Nagasaki Barley Miso Natural foods Mellowness,UMAMI 500g x2 Japan

Barley miso matured to preserve its mildness and umami. The original flavour and aroma of the miso is enhanced as it has not been heat-treated after maturing.

The barley miso has been carefully matured to ensure its mildness and umami flavour.

The original flavour and aroma of the miso is enhanced by the fact that it is a 'raw' miso that has not been heat-treated after maturing.

Ingredients :

Naked barley (Nagasaki, Oita, Kagawa), soybeans (Canada), salt (domestic).

Temperature range, storage method and precautions :

Do not pour boiling water into the container or place near a fire as it will deform due to high temperatures.

Analysis data (Quality and Safety Research Centre Ltd.):

Per 100 g

Energy 207 kcal

Protein 8.7g

Fat 3.7g

Carbohydrate 34.6g

Sodium 4.1mg

Manufacturer: Sokensha Co.

Shipping

Due to the pandemic, delivery of "Expedited or Standard Shippings" prioritized, so this is recommended.There is no additional shipping cost for each additional item, so it's a good idea to buy more than one item.

At the time of shipment, we will ship products with an expiration date of 12 months or more.

This package will be shipped from KAWASAKI PORT, JAPAN Post, ECMS, DHL - Tracking number will be  provided.

*It is expected to take several months by sea if countries have stopped accepting flights due to the pandemic.

Please ensure that the telephone number is correct as well as the address, as an incomplete telephone number may result in an error at the post office.

Thank you for seeing to KUSURI Japan!!

Feel free to contact us at any time for more information about our products or about our stock numbers.

Eye drops typical story

Eye drops typical storys

"Ahhhh!!!

Hay fever's killing me.

Let's put some eye drops in."

"Wow."

Eye drops typical story 1

Failure at close range.

Eye drops typical story 2

I put the eye drops on myself and then I get scared.

Hay fever is hard on me.

I'll have to apply eye drops.

Eye drops typical story 3

They open their mouths as well as their eyes.

Reιmυ, what are you doing making funny faces all by yourself?

I'm not making a funny face, I just wanted to put some drops in my eyes.

I'll give you some.

That'll help.

Let's go, let's do it.

Yeah, okay.

Aaah!

Eye drops typical story 4

The moment you plug it in, you close your eyes.