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@abushajan18: الخوه البينا ماعرفوها#ندي_القلعة #المصمم_ابوشجن #اغاني_سودانية #تصميم_فيديوهات #مشاهير_السودان

Abu Shajan /المصمم
Abu Shajan /المصمم
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Region: LY
Tuesday 16 June 2026 20:34:58 GMT
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user5140912193692
🤴آمــــــــير 💔 الوجع💔 :
🥰🥰🥰
2026-06-16 21:27:27
1
user9315500631549
ام حمودي عبدالله :
❤️❤️❤️
2026-06-18 10:22:30
1
user7796120363368
الحافظ واااادي :
🥰🥰🥰
2026-06-18 08:21:42
1
alkjak414
المصمم كجـــــك🈳 :
🥰🥰🥰
2026-06-17 19:49:51
1
ismail.12003
ismail 1200 :
🥰🥰🥰
2026-06-19 12:14:50
1
user46532251127805
أم رتاج رتاج :
❤️❤️❤️
2026-06-17 18:57:38
1
user8111773798548
ابو القاسم النور :
🥰🥰🥰
2026-06-17 05:45:51
1
user3934469650443
عبدالله محمد طاهر :
👍👍👍
2026-06-30 22:35:15
1
To see more videos from user @abushajan18, please go to the Tikwm homepage.

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IS THE VIRAL JAPANESE EGG SALAD… good or not?!!! 😩😩(LETS FIND OUT) @kaicenat #foodreview #japaneseegg #eggsalad #eggsandwich #foodmyth The Japanese egg salad sandwich, What makes it different from a regular egg salad sandwich is the Kewpie mayo. Unlike most American mayonnaise, which is made using whole eggs, Kewpie mayo is made primarily with egg yolks. That gives it a richer, creamier texture and a deeper flavor. Part of what makes Kewpie mayo stand out is its savory, umami taste. Umami is often called the fifth taste, alongside sweet, salty, sour, and bitter. It’s that rich, savory flavor you find in foods like mushrooms, tomatoes, soy sauce, aged cheeses, and cooked meats. Compounds called glutamates activate special umami receptors on your taste buds, making foods taste richer, fuller, and more satisfying. MSG, or monosodium glutamate, is one source of glutamate, but many foods naturally contain glutamates as well. So it’s not that you’re tasting more flavors—it’s that the savory flavors are being amplified, giving the food more depth. Another thing that makes this sandwich stand out is the milk bread. Japanese milk bread is softer, fluffier, and slightly sweeter than the average white bread you’d find in most grocery stores. One reason is that it’s often made using a technique called tangzhong, where a portion of the flour and liquid is cooked into a paste before being added to the dough. This allows the bread to hold onto more moisture, creating that soft, pillowy texture that almost melts in your mouth. When you combine the rich, umami-packed egg salad with that incredibly soft milk bread, you get a sandwich that seems simple on the surface, but there’s actually a lot of food science behind why it tastes so good.
IS THE VIRAL JAPANESE EGG SALAD… good or not?!!! 😩😩(LETS FIND OUT) @kaicenat #foodreview #japaneseegg #eggsalad #eggsandwich #foodmyth The Japanese egg salad sandwich, What makes it different from a regular egg salad sandwich is the Kewpie mayo. Unlike most American mayonnaise, which is made using whole eggs, Kewpie mayo is made primarily with egg yolks. That gives it a richer, creamier texture and a deeper flavor. Part of what makes Kewpie mayo stand out is its savory, umami taste. Umami is often called the fifth taste, alongside sweet, salty, sour, and bitter. It’s that rich, savory flavor you find in foods like mushrooms, tomatoes, soy sauce, aged cheeses, and cooked meats. Compounds called glutamates activate special umami receptors on your taste buds, making foods taste richer, fuller, and more satisfying. MSG, or monosodium glutamate, is one source of glutamate, but many foods naturally contain glutamates as well. So it’s not that you’re tasting more flavors—it’s that the savory flavors are being amplified, giving the food more depth. Another thing that makes this sandwich stand out is the milk bread. Japanese milk bread is softer, fluffier, and slightly sweeter than the average white bread you’d find in most grocery stores. One reason is that it’s often made using a technique called tangzhong, where a portion of the flour and liquid is cooked into a paste before being added to the dough. This allows the bread to hold onto more moisture, creating that soft, pillowy texture that almost melts in your mouth. When you combine the rich, umami-packed egg salad with that incredibly soft milk bread, you get a sandwich that seems simple on the surface, but there’s actually a lot of food science behind why it tastes so good.

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