All The Time
KOSHO Lyrics
Jump to: Overall Meaning ↴ Line by Line Meaning ↴
I love you all time
I love you all time
even if you don't have time
I love you all time
I love you all time
even if you make me sigh
I love you all time
I love you all time
I love you all time
even if I don't have time
I love you all time
I love you all time
I love you all time
even if you make me cry
I love you all time
The repetitive lyrics of "All the Time" by KOSHO convey a deep and unwavering love that transcends the barriers of time. The singer professes their love continuously, emphasizing that it is an everlasting feeling that persists regardless of external circumstances. The repetition of the phrase "I love you all time" reinforces the idea of a constant and enduring love that remains steadfast no matter what challenges may arise.
The lyrics highlight the unconditional nature of the singer's love, as they express their devotion even when faced with obstacles. Whether the listener is busy and unable to reciprocate the love, or whether they provoke feelings of sadness or tears, the singer's love remains unwavering. This steadfast commitment to loving someone "all time" suggests a depth of emotion that surpasses momentary setbacks or difficulties.
The lyrics also touch upon the vulnerability that comes with love, as the singer acknowledges moments of sighing and crying in response to their feelings. Despite these emotional reactions, the singer's love persists, demonstrating a resilience and determination to continue loving despite any pain or hardships. This portrayal of love as enduring through challenges adds a sense of realism and depth to the lyrics, showing that love is not always easy but can still prevail in the face of adversity.
In essence, "All the Time" conveys a message of unconditional love that transcends the passage of time and withstands trials and tribulations. The repetition of the phrase "I love you all time" serves as a powerful declaration of the singer's unwavering affection, while the acknowledgment of emotional struggles and vulnerabilities adds a layer of complexity to the portrayal of love. Through its simple yet profound lyrics, the song captures the essence of a love that is constant, enduring, and unbreakable, offering a heartfelt expression of enduring devotion and commitment.
Line by Line Meaning
I love you all time
My love for you is constant and unwavering
even if you don't have time
Even if you are busy and unable to give me attention
I love you all time
My feelings for you never change
even if you make me sigh
Even if you cause me to feel exasperated or frustrated
I love you all time
My love for you persists despite challenges
even if I don't have time
Even if I am preoccupied and unable to prioritize our relationship
I love you all time
My affection for you endures through all circumstances
even if you make me cry
Even if you cause me emotional pain or distress
Lyrics © Warner Chappell Music, Inc.
Written by: MATHIAS GROSCH, MICHAEL KOSCHORRECK
Lyrics Licensed & Provided by LyricFind
木村貴昭
This may be called "lemon-lime kosho".
A "Yuzu kosho" is made from yuzu, but A "kabosu kosho" made from kabosu is also in Japan.
"Kabosu" is Japanese citrus and is grown mainly in the Kyushu region of Japan.
"Yuzu kosho" is also a specialty product of the Kyushu region.
In Japan, there is a similar seasoning called "Kanzuri", that is a specialty of the Koshinetsu region.
A "Kanzuri" is made of yuzu and pepper like "Yuzu kosho" but it is characterized by using kouji.
Please try it if you have the opportunity.
(A koji is a malted rice. It is known to be used for making fermented foods in Japan, including sake.)
NARITA-Den Aikido 成田伝合気道
I think it's a good idea to use a variety of citrus zest.
But I think the garlic should be ground to suit the dish.
(There's no garlic in the originally Yuzu kosho. But it looks good, so I'll make it next time lol)
Also, the paste looks stiff. Maybe you could take the seeds out of the chilies.
Does this recipe prioritize citrus notes and green color ?
Yuzu kosho doesn't have to be green.
Green Yuzu kosho is made of young yuzu (green yuzu) and young chili (green chili).
If you can get yellow yuzu (ripe yuzu), red is better for the chili.
The green yuzu kosho provides a refreshing aroma and piquancy, while the red yuzu kosho provides a mellow aroma and piquancy.
If you don't get yuzu, but you get pure yuzu juice, why not use Meyer lemons?
I think a mixture of Meyer lemon zest and a little yuzu juice would make it look quite authentic.
木村貴昭
This may be called "lemon-lime kosho".
A "Yuzu kosho" is made from yuzu, but A "kabosu kosho" made from kabosu is also in Japan.
"Kabosu" is Japanese citrus and is grown mainly in the Kyushu region of Japan.
"Yuzu kosho" is also a specialty product of the Kyushu region.
In Japan, there is a similar seasoning called "Kanzuri", that is a specialty of the Koshinetsu region.
A "Kanzuri" is made of yuzu and pepper like "Yuzu kosho" but it is characterized by using kouji.
Please try it if you have the opportunity.
(A koji is a malted rice. It is known to be used for making fermented foods in Japan, including sake.)
Jenna Bronson
I can't believe you didn't use actual yuzu! It's one of the best citrus fruits on the planet, and the aroma is totally unique. It's kind of like a grapefruity-orangey-passion fruit.
Ricardo Sanchez
Feel like it's kinda hard to get in america...
Ravin Chowdhury
This title is so funny to me. Imagine there being a video in Japan titled "Pure American flavour" and its just bacon grease or Yellow American cheese or something
Raissa Ferreira
That looks amazing... I would love to see more fermented seasoning for different purposes and from different cultures. Maybe one day, in the near future, you can publish a book, or two, one dedicated to sourdough bread and pastries and another to pickles and preserved food. I would buy both.
Greetings from Brazil!
Eric Fraser
This guy is crushing his competition on creativity and difficulty. Keep it going!
bierbrauer11
Found this video after my wife recently made Yuzukosho from our yuzu tree’s first fruits. Took a few of them while still green. I love it on all kinds of fish so far!
Eric Hill
Thank you so much for this. I have been using yuzu kosho in my home cooking for years and I spend a considerable amount of money on buying very good yuzu kosho made with umajimura yuzu. I don't know why I never considered making my own with lime and lemon, I just assumed I couldn't without access to fresh yuzu. I'm sure it isn't quite as good, but it is home made and nearly infinitely cheaper.
Emaline
mighta been nice to actually explain what yuzu is before making a substitute with limes, lemons and orange. Other than that this recipes looks AMAZING and yes, I will be making this asap once I get all this citrus :D
SaintHarless
Emaline L. Mighta been nice to explain what yuzu is before posting this comment
=]