市場で好きな食材だけ爆買いして、本格寿司作ってみた！

市場で好きな食材だけ爆買いして、本格寿司作ってみた！

Hi everyone! I’m Kaneko! Today, I received something wonderful from a certain company. Here it is. I received the new premium sushi vinegar from Mitsukan. I got both the red and white kinds. You often see it in my videos, right? Mitsukan vinegar. Mitsukan is actually a company from my hometown. I really love Mitsukan vinegar, and they released something amazing! Red vinegar Kamoshibi-shitate. This one is rice vinegar, called Shirakiku-shitate. The difference between red and white will be explained later when making sushi rice. Red vinegar is made from sake lees, and white vinegar is made from rice. Today, I had this wonderful sushi vinegar, so I want to make my ideal sushi dish. I have also gotten quite good at making sushi. I might not be at the level to open a store yet, but I have improved a lot. I have been seriously studying sushi for about six months to a year, so I think I will show you the results today. I will do it. And I am not making sushi to eat today. High-end sushi, like sushi that doesn’t rotate, takes a lot of time to prepare. Some ingredients need to be prepared a week in advance, so preparation is very important. I want to eat sushi in two days, so I am preparing it two days in advance. The fish I bought is… Start cooking! Here it is. I bought quite a lot. First, this is Japanese butterfish. It has many names. Do people usually say Mochiuo, Ibodai, or Shizy? This fish is essential, it was as expensive as Kohada (Gizzard shad) or Young gizzard shad. I bought two cuttlefish. I don’t know if I’ll use chub mackerel, but let’s try to prepare it. If it’s good, I want to use it for shimesaba. Broadbanded thornyhead, Red Seabream I found Botan shrimp and salted salmon roe, so I bought one. This is tuna, natural Bluefin tuna from Canada. I am thinking of making miso soup with shijimi clams, so I have soaked them in water. When you soak shijimi clams in water, surprisingly a lot of brown stuff comes out. I always soak Shijimi clams in water for about an hour, whether I buy them from the supermarket or the market. I will add water and a little salt, just a little, and then it will work well. If you soak Shijimi clams in water for too long, they will die, so I think about an hour is good. I will wash this clean and freeze it. I heard that freezing can release a lot of nutrients, so I try to freeze things once. Making sushi is really fun! Let’s start preparing one by one. I will leave the tuna as it is. First, I’m really curious about Mackerel. Mackerel is difficult. Chub mackerel will get better and better from now on. At this time, there might be more catches of Blue Mackerel. I wonder how it is? Oh! But still, it seems pretty good. The organs look like this, there is some fat. I will try to cut it. Make one cut on the back in one go if possible. Should I marinate it in vinegar? Even if it’s not super fatty, I want to enjoy the flavor of mackerel in Shimesaba. I feel like it would have been perfect if there was just a little more richness. I will remove the bones. Yes, when the bones are removed, add salt to the strainer. I will apply salt while lying down. Then I will put it in the refrigerator for about 2 hours. Next is Konoshiro gizzard shad, my favorite fish. I will process it. Start from here with the knife and go to the tail without going through the back, then open it. Flip it over and cut through the spine with a knife. In this state, the abdominal bone will be removed. There is a bone in this fin, so lift it up, bend it, and cut here. Yes, I will set it to this state. Then, just like before, lightly sprinkle salt on the strainer. I wonder if this is okay on this side. Let’s try putting the skin up today. Kohada is really difficult. I sprinkle salt, and the amount of salt is important too. Okay. Let the Kohada rest in the refrigerator for about 30 minutes. Shizu (Japanese butterfish) is a very delicious fish when marinated in vinegar. When you think of Shizu, you usually imagine it being simmered or grilled with salt, but the vinegar-marinated version is incredibly delicious. Then I will cut it into three pieces. If you cut it into three pieces, there will be less meat left, so even if it’s small, cut it into three. The bones are soft, which makes it a bit difficult. It’s a bit small, but I will carefully cut the belly and back with a knife. Once I have filleted it into three pieces, I will cut the belly bones. Since Shizu is a bit slimy, I will wash it with salt water instead of salt and add salt gradually. If it gets dirty, I will throw it away once. Make new saltwater, put it here, and soak it in the fridge for the same time as the Kohada. This is Botan shrimp. We peel the shell off Botan shrimp. I will make my favorite Botan shrimp marinated in kelp. I will just peel off the shell. I will make saltwater and wash it by dipping it in the saltwater. I feel like putting shrimp in saltwater helps remove the bitterness. It is said that the tasty part of shrimp is the red area, and sweet shrimp is the same. If you take too much from the red part, it loses its flavor. Wipe kelp with sake. Wipe the shrimp lightly and place it on the kelp. I really love eating Botan shrimp this way. Then I put this in a vacuum pack and kept it like this. I will let it sit in the refrigerator for two days. Next is Broadbanded thornyhead. How about it? It seemed like there was some fat, but if the freshness is questionable, I will pass. How about that? Really good. I feel like I can’t eat liver. But fishing is really good for keeping things. I will wrap this in green parchment and store it in the refrigerator. I will remove the scales from the Red Seabream. Red Seabream also has a lot of individual differences. Even for the same size, the price can be about ten times different between good quality and bad quality. Really good things are like 1 in 100. That’s why fishing is romantic, isn’t it? If you fish, you might get good Red Seabream for free if you focus on the fishing spot, probability, and timing. Strictly speaking, you might need to spend money on fishing gear or boat fees, but that’s why fishing is great. You might catch something you can’t buy at the fish shop! How about it? Don’t you want to go fishing a little? Fishing is a good hobby. Yes, the scales came off cleanly. There are none left. Then I will remove the gills. I want to make a head stew. Cut the gills once at the base of the jaw and cut the membrane once. Cut the base on the eye side here. Then the gills will be unstable. Then, stand the fish up, stab the knife in, and twist the knife to remove the gills. I like this way of pulling it out. Then I will cut off the head. Be careful on this side, as it is easy to damage the gallbladder. Yes… it’s a good sea bream. Choosing sea bream is really difficult. This sea bream doesn’t look very fat, does it? But it still has good fat, right? It’s really hard to be a good judge. Then wipe the cutting board clean. Wrap it in green parchment and put it in a bag. Yes, it can be sealed like this. This is Red Seabream, Broadbanded thornyhead, and the head of Red Seabream. Store Red Seabream in the refrigerator. Broadbanded thornyhead is stored in ice water. If you chill sea bream too much, it becomes mushy, so I will cool it in the refrigerator. Next… Wow, is this really the end? I’m sad. I want to do this work with cuttlefish forever. Cut straight with the knife. If you crush this ink sac, it will be a big problem. This is bad, the ink concentration is very thick. You are on the cutting board now, right? When I pour water here, it stays black for a long time. Look! Isn’t it amazing? The cutting board is pitch black. Your wife is really angry. No matter how much I scrub, it stays black. When this happens, I will peel the skin off. It got cut off a bit. Yes, like this. Then, I will remove the moisture and shape it. Cuttlefish has this uneven surface, and I will cut it off from here. The part below is not good for sushi, so we cook it and eat it. I will cut here on both sides. If I don’t cut here, the thin skin won’t peel off nicely, and it will look bad. Then I will peel off the thin skin just before eating. Is Kohada good then? I will wash the salt in the water. Drain and wipe off the moisture. Now, we will soak this in vinegar. Shall we try this? I’ll taste it a little. I have to admit, I tasted it again. I said it was really good, so let me introduce it. This is delicious. First, red vinegar. Wow, delicious! Generally, store-bought sushi vinegar is mostly sweet, but this one is less sweet. It feels like the sushi vinegar used in a high-end sushi restaurant where a course meal costs tens of thousands of yen per person. Super delicious. Not being too sweet can also be applied to marinated fish. Rice vinegar is also really good. I want to mix this and try pickling it. 50ml and 50ml make a total of 100cc. Half and half of red vinegar and rice vinegar. Pickle Kohada. The soaking time is about 10 minutes, I guess? For this size. Shizu is also half and half. I will soak it. Do you soak Shizu for about an hour? It has fat and thick flesh. It’s been about an hour for the mackerel, and it looks good, so let’s stop here. I will lightly wash it with water. Wipe off the moisture well. If you are worried about Anisakis, I recommend freezing it here once. It’s fine to freeze it after soaking in vinegar, but the important thing is to freeze it at least once. If you just freeze it, the taste will definitely get worse. In such cases, check carefully by looking to see if there are any anisakis. I think it’s good to use things like black lights for Anisakis while also using vinegar as a measure. I often say in my videos that eating raw fish comes with certain risks. I won’t freeze today. Now, let’s use Mitsukan for the Shimesaba. This is not the only option, but honestly, this is quite a rich way to use it. But it is definitely delicious. Sushi vinegar is good, but it’s even better when marinated. Let’s use Shiragiku, single item. It is well mixed. I will add a little ginger here and chop it. I really like this way of eating. If you cover it with paper like this, you can soak it evenly with less vinegar. I want to take it out of the vinegar on time, wipe it well, and let it mature for two days. The preparation from two days ago is done for now. I want to go to the market on the day and buy fresh seafood. Please go to the market in two days. I have come to the market. I will buy some fresh fish additionally. I want to buy fresh seafood, and I found some right away. Sand borer, I really wanted this. I like this place; they have shrimp. Can I have this one? Natural Japanese tiger prawn. The natural one is a bit whitish, and the tail is bright. Aquaculture looks a bit dark. It looks delicious. Does Kanedai have Keen’s gaper? I only want two, I’m sorry for asking for so few. Yay! Found it! Keen’s gaper I want to buy this and go back to the studio. I’m going home now! Going home. I’m back! I’m here now. The tuna was bought two days ago, and the shrimp was bought today. Japanese tiger prawn, Keen’s gaper It’s a live horse mackerel. I bought a broadbanded thornyhead because it looks good. I bought one red clam. I’m not sure if it’s good, but let’s take a look. I wanted this sand borer. I could have gone fishing in the morning, but it was windy, so I bought fish at the market. I wanted to buy three things: sand borer, Japanese tiger prawn, and Keen’s gaper. This is like a bonus. Alright, let’s get started. Let’s prepare the rice before we cut the fish. The way to cook rice for sushi is very important. I have cooked sushi rice about 30 times in the last year. There were only 5 days when I thought, “This is delicious today!” I have settled on my cooking method. I think it might change, but for now, I will use the method I have completed. First, I will cook 3 cups of rice today. Put rice in a colander. Today, I have Koshihikari from Uonuma. Some sushi places use Sasanishiki or mix Koshihikari and Sasanishiki, but I haven’t reached that level yet. I only use Koshihikari. Let it flow with the water. Instead of washing with stored water, I wash the rice bran like this, using running water. It’s fine once it’s washed to some extent. Drain the water, set it in a bowl, and add cold water, using any water you like except tap water. This is water from a water purifier cooled in a blue bottle. Enough to cover the rice completely. It drinks a lot of water. Let the rice soak in water for 20 minutes. Let’s prepare the fish during that time. First, the Sand borer. Today, there are many steps to process, so I will do it simply. First, I will remove the scales. Cut off the head. Take out the organs. I will process it. I will cut it into three pieces. The item is good. I went to buy sand borer on the same day because it tastes better when fresh. I think it would have been better if it was freshly caught. Right now, Sand borer is being caught a lot, so we could have gone out on the boat early in the morning. Let’s do that next time. Remove the abdominal bone. I will carefully remove the bloodline. When it gets to this size, you can feel a bit of bone, so doing this much is perfect. I won’t peel today. I think I will lightly salt it and pour hot water over the skin, like Yubiki. Sand borer has very tasty skin. I want to eat the delicious sand borer with its skin because it is fresh. Lightly salted. We will place the sand borer on top of it. A little salt on the body, really just a tiny bit. I will leave this for 10 minutes. It’s a race against time. Keen’s gaper, my favorite sushi. First, cut off the scallop. Then, I will remove the organs. I grilled and ate Keen’s gaper’s insides, and it was really delicious. It was served at a sushi restaurant, and it was amazing. This is not for sashimi, but it tastes great when grilled, so I will keep it. The part used for sushi is this water pipe. Keen’s gaper’s skin is hard to peel. It is not easy to peel. I thought it would peel off nicely after boiling, but it doesn’t. The correct way is to gently scoop it with a spoon while it’s in its raw state. If you do it too hard, it can hurt you, so it’s really hard to control the strength. Look, it can get chipped like this. This is a mistake. It’s like this. I will wash the sand borer with ice water because it looks good. Wipe off the moisture. Then, I will pour hot water here. Ice water as soon as it is poured. Remove the moisture, and this completes the preparation for the sand borer. I tried to prepare a red clam, but please take a look at this. It is indeed thin at this time of year. It’s difficult in summer, so let’s not do it. Horse mackerel is also fresh, but what do you think? This time, I want to focus on the materials, so I will be strict. I will make the best sushi with Mitsukan’s delicious vinegar. Horse mackerel is also quite nice. Fresh live horse mackerel is very rare, and aged sweet horse mackerel is also delicious, but fresh horse mackerel is really tasty. Horse mackerel is very tasty from summer to autumn, so if there are good horse mackerel in the market during this time, I will buy them. I cut it into three pieces. I will remove the abdominal bone. Fresh horse mackerel is hard to debone. If it didn’t come out, a V-cut would have been fine, but since it does come out, let’s just take it out. I will sprinkle a little salt. I will leave this for about 10 minutes. Then the rice absorbed water well and became very white, so I took it out of the water and drained it a bit at this stage. Then, I will drain the water for the same time I soaked it in water in the refrigerator, which is about 20 minutes. Tilting it like this makes the area smaller, so the water drains better. I’ll leave it here. Next, shrimp. First, remove the back intestine of the shrimp. Today, I want to lightly cook the fresh, good shrimp without fully cooking it. I will skewer. Yes, like this. Then, add a little sake and some salt to the hot water. Put the Japanese tiger prawn in hot water for 3 seconds. One, two, three, is that enough? About 4, okay, that’s it. Water This is about the color. Then I will peel the shell. Cut off the head and peel the shell. It’s hard to peel when it’s alive, but since the surface of the shell has been heated a bit, it can be peeled easily. This is delicious. Open from the belly side. Stop with the skin left on. This is okay. Cut the string of this peeled Keen’s gaper too. I will cut it in half. This is one piece of sushi. This is a bit too big, so I will cut it a little here. It’s just at the water pipe. This part is delicious. I will put Keen’s gaper in hot water a little bit. Then, the smell of shellfish will disappear a bit. But if you cook it too much, it will get soggy and lose its taste. The perfect cooking is very important. I will go for 2 seconds. 1, 2, OK I will lightly wash it in ice water. Doing this makes Keen’s gaper very delicious. The video is a bit too long. Well, I still have some from yesterday, so what should I do? The manager is watching me from the side. “Isn’t the length short?” That’s right, isn’t it? Yes, I nodded. I will wipe off the moisture from the horse mackerel because it looks good. I will also peel off the skin. Yes, the skin of the horse mackerel has peeled off. I will do it quickly. The rice is good, so please add 3 cups. The rice has absorbed a lot of water, so if you cook it with the usual amount, it will be quite soft. So, if you have 3 cups of rice today, the amount of water should be about 2.7 to 2.8 cups. The amount of water is very important. Oh, that’s good. Soak completely. I don’t know if this is correct, but this is how I cook it. I will add a little kombu. Add 1 tablespoon of sake. This is my current way of cooking rice that is likely to succeed. It may change in the future, though. I would like to move what I prepared yesterday and today into cases. It’s a huge case. Ready, set, go! Yes, like this. There are a total of 12 items, right? Sounds good, doesn’t it? Now that the rice is cooked, I will make the sushi rice, which is the key to sushi. Yes, it’s cooked. Did it cook well? Oh, nice! It’s cooked really well! This texture is a bit firm. It’s perfect. I will add vinegar while it’s hot. Today, I will make 2 cups of red vinegar and 1 cup of white vinegar. This is white, one cup. This is red and this is white. Let’s make it. This is special sushi vinegar, red vinegar Kamoshibishitate. This is the special sushi vinegar, Shiragiku-shitate rice vinegar. With over 200 years of history and know-how, we proudly present Kamoshibi, our special red vinegar from Mitsukan. You can easily make authentic sushi rice at home using the finest Mitsukan rice vinegar, Shirakiku. Mitsukan, which has been involved with vinegar for over 220 years, proudly recommends its quality. I tasted it too, and it’s really delicious. I am looking forward to it a little bit now. Okay, let’s do it. For one go, use 30cc. It’s very simple. It’s the same as my usual amount. Then Shirakiku, 30cc. I thought about making my own sushi vinegar, but there are many ways to do it, and it’s difficult. This one is perfect. It’s really delicious. This rice vinegar, Shirakiku-shitate, has a mild acidity from rice and is based on Shirakiku, which is loved by top-rated sushi restaurants. It also includes dashi made from kelp from Hokkaido. It has a refined sourness. Honestly, this is my favorite sushi vinegar. I often add kelp to sushi vinegar too, and this is exactly the kind of delicious sushi rice. It got mixed up. If it gets mixed, I will move it here and keep it. It might be perfect! So, it’s red vinegar. It’s also 30cc. Mix it into warm rice and break it up. Wow, it smells good. This red vinegar, Kamoshibi-shitate, has a deep color, a sweet and fragrant aroma, and a rich, strong flavor that makes you want to keep eating it. Making sushi rice with red vinegar at home can be quite challenging, right? But with this one bottle, you can easily make high-quality sushi rice. You made something really good, Mitsukan. They brought out exactly what I wanted. I will use this for sushi, but hand rolls with red vinegar are also really delicious. On special days or celebrations, it might be nice to make sushi rice with this sushi vinegar. Sushi rice is as important as the fish, so please give it a try. I need to add 30cc because I should have gone to get 60cc for 2 go. The standard amount is 30cc for 1 go, but you can add a little more or less if you like. I use this bucket, but you can use a bowl from your home. Please use what you have at home. This completes the red vinegar sushi rice. Now, I will cut this fish. First, it’s the sand borer. The sand borer makes a small cut. When you lightly salt it and do Yubiki, can you tell the texture? This is delicious, this is the sushi of Sand borer. Make a small cut. Of course, it needs to be fresh, but it’s really delicious, so please try it! Sprinkle salt and a little Yubiki. The sand borer is complete. It’s Keen’s gaper. Keen’s gaper will hold this in front. Add a little cut to Keen’s gaper. The shrimp is fine as it is. Let’s remove the tails of the Botan shrimp for the kelp wrap. I will take the tail and hold it like this. Next is Red Seabream. Cut the Red Seabream after removing the fluke fin. First, throw away the first slice. You can stand here. A little thick. This is about it. Make a few decorative cuts vertically. The best white fish. Next, let’s have tuna. It’s medium fatty tuna. Chutoro stays like this. This is also tricky with the thickness, but I will cut it to my preferred thickness. A little thicker. I will make a small cut vertically in the medium fatty tuna. Next, red meat. First, shape the red meat. I will cut it. Let’s go with the red meat as it is. Broadbanded thornyhead Horse mackerel Cuttlefish It’s a type of mackerel called Shimesaba. I will peel off the thin skin. Put the knife in here. Let’s try putting vinegared rice in this. I haven’t done it before, but I’ll give it a try. Shizu, I will make a small cut in the skin here too. It’s Kohada. Let’s cut it in half and put two pieces on one roll. Yes, it was cut off. Then it’s wasabi. The actors are ready, and we will start making sushi. You can hold it with your hands, but today we are doing a concept of easy high-end sushi that you can make at home. Seafood might not be the best choice for now, but sushi vinegar can easily make a high-end taste. But it’s about how you shape it, right? I also struggled a lot, but when you try to do it with your bare hands right away, it sticks a lot. So, these embossed gloves that sell for 100 yen, when you wear them, rice really doesn’t stick. This is like a cheat. If rice sticks to your hands and you can’t make sushi, please try this. Okay, today I want to use red vinegar and white vinegar differently. I like rich-tasting foods, like tuna, fatty horse mackerel, and broadbanded thornyhead, so I prefer this thick red vinegar rice. For shellfish and sand borers, it depends on the day, but I would like to use rice vinegar for something refreshing. I’m going to Keen’s gaper, it doesn’t stick at all. Isn’t it amazing? Then, I will hold it like this. Pinch with your thumb, like this, like this. Place it in the middle of your hand. Then, if you like wasabi, add it and put the rice. Then, I will crush it a little like this. Make a hole in the middle to create air. I will flip it over. Then, close your arms and turn around. Close your arms like this. Yes, this is Keen’s gaper sushi. It’s a sand borer, and I will keep gripping it like this. Let’s go with Sand borer and Shiragiku. Make a ball and put it on top. This is also good. Yes, sand borer. It’s Red Seabream, the best Red Seabream. The amount of vinegared rice may change a little depending on the seafood. Next is Japanese tiger prawn. It’s cute, Japanese tiger prawn. Also, please wrap horse mackerel with Shiragiku. Let’s go with red vinegar. Let’s try Mackerel for the first time. In between, add wasabi and put in a little more wasabi. Put the rice in here and spread it out. Grip it once here and turn it over. Oh, that’s good, isn’t it? Isn’t this good? It’s coming, it’s coming, it’s coming, it’s coming. I thought it would fit well. It fit perfectly. It fits. Amazing! I will grill this. Wow, nice! Ah, this is delicious! It is definitely delicious. I’m glad I added shimesaba. It’s grilled shimesaba. It’s so nice when what you imagined becomes successful. Wow, sushi is fun! Sushi seems difficult, right? I thought so too. So, I honestly didn’t do sushi videos for about 5 years after I started. I have mostly avoided cooking methods like bowls, grilling, or sushi. But after trying, I realized that making sushi is not that difficult. It’s fun. If there is a sushi vinegar like this special grade sushi vinegar from Mitsukan, you can easily make authentic sushi rice. For example, you can create high-quality sushi at home using seafood sold at supermarkets. Since it’s all about the market, let’s do that next time. Let’s also do something with things we bought at the supermarket. Next, Shizu. Place wasabi and vinegared rice, then flip. When you squeeze your sides, put your thumb here to guard so the sushi rice doesn’t go up any further. This will make it look nice. Guard here too. If you get into the habit of pressing your thumb like this, look, you can hold it so nicely! It’s a small thing. It’s Kohada, right? I’m confused about Kohada. Should I use red vinegar rice or white vinegar rice? Well, it’s a matter of preference, but I’ll go with red today. Say it like this. Gently hold. Yes, Kohada. This is delicious, Broadbanded thornyhead. Isn’t sushi with broadbanded thornyhead quite rare? It’s really delicious! They are not sold much, but you can find them at markets. It’s cuttlefish. I cut it a bit thick on purpose. The deliciousness of cuttlefish is really in its sticky sweetness and crunchy texture. I cut it a bit thicker to keep the crunchy texture. I will have a whole Botan shrimp. Less vinegared rice like this. Botan shrimp Next are the medium fatty tuna and the red meat. Medium fatty tuna has a lot of wasabi. It’s okay to crush it like this. Crush it, flip it, hold it with your sides, and then wrap it with vinegared rice. This way, the air will come in evenly, like this. There is also a way to shape it here. If you look at the back, it looks like this. There is a line here, and you can see where the rice was shaped into a circle, right? There is a lot of air in this, so the sushi rice melts in your mouth the moment you eat it. It’s delicious. It’s medium fatty tuna. I wish this time could last forever when I’m making sushi. Oh, it’s over. It’s red sushi. Oh, I forgot. I bought sea urchin. This sea urchin is delicious. I will do it like this. Rice in a bowl. And plenty of sea urchin. I will do it like this. It’s Kabosu with a hint of shiso flavor. Kabosu will also be squeezed. Sprinkle some salt quickly. Completion of Nigiri Volume 13 and Mini Sea Urchin Rice Bowl. Done! Okay, it’s done! Let’s eat! Alright, let’s eat! We made wonderful sushi. Spread soy sauce. Well, mackerel is also good with soy sauce, right? Red seabream with soy sauce. Keen’s gaper is also soy sauce. Shrimp also with soy sauce, horse mackerel also with soy sauce. Do you want to use soy sauce for the vinegar marinated dish? Let’s spread it on. Sprinkle salt on shrimp, squid, and sand borer, and squeeze a little Kabosu. I will have it with citrus. I made a rich soup with Shijimi clams beforehand. Shijimi clam, Dashi cheese, and kelp dashi. First, I will drink this to get ready. Let’s eat. Yummy! Shijimi clams are the best! It’s bliss. Squeeze a little citrus. Wow! Delicious! Okay, my mouth is now like a sushi mouth. Now, I will start eating. Which one should I eat first? I’ll start with the cuttlefish. Crispy cuttlefish Here is the cuttlefish sushi made at Kamoshibi. Let’s eat. Hmm! Delicious! Wow, it’s deep! Sushi rice is delicious. The rich and deep flavor unique to red, and this sweetness. It goes well with cuttlefish. Next, Shiragiku. Keen’s gaper made with Shiragiku. Let’s eat. Hmm! Delicious!! This is amazing! Shiragiku is delicious too! Not losing to Keen’s gaper. The sushi rice has a sharp and refreshing aftertaste. The aftertaste is really good, it’s super delicious! It’s hard to choose; both are delicious. Let’s try vinegared food. This is Shimesaba pickled at Shiragiku. I took a small bite, but it was really delicious. Let’s eat. Delicious!! Isn’t it a big success? Kamoshibi and vinegar pickles go well together. Marinate fish with Shiragiku and use Kamoshibi for sushi rice. This might be good. Next, Kohada. Kohada pickled in vinegar mix. Let’s eat. This is delicious! Really delicious! Soaking it in vinegar for 1 to 2 days removes the sharpness of the vinegar and brings out the original aroma of Kohada. Kohada is really delicious. Kohada’s work is very deep and difficult, but it can be done easily with this. Really? Isn’t it a trick? I will have a sand borer. So delicious! This might be the correct sushi for sand borer. How important it is to leave this skin. When you peel it, it loses some texture, but with the skin on, the Yubiki keeps the nice, firm, and crisp feeling of the skin. I can really understand how delicious sand borer skin is. I really want everyone to try this. I want to eat about 10 pieces of sand borer sushi. I haven’t caught a big sand borer yet, but if you catch a big whiting, I hope you will definitely try it. Please take it home nicely, sprinkle a little salt, pour hot water on it for a moment, drain it well, and then squeeze it at Shiragiku. Ah, this Shijimi clam I drink in between is refreshing. Let’s go for Red Seabream. Delicious!! I held it a bit too tightly; it would have been better to hold it more gently. Next sea urchin. Sea urchins, are you ready for some shocking footage? I will mix it. I make it like risotto. It looks bad, but it’s delicious. You can put Blackthroat seaperch or grilled ones here, and mixing them together to eat will be amazing. Blowfish roe would be good too. Let’s eat. Yes, it’s too delicious. If I were to die tomorrow, I would want to eat this. This is delicious. Sea urchin is delicious. Delicious! It matches well! Shijimi clam after uni risotto! Today, there are staff members here, so I will make this my last piece. Well, they all look delicious. Tuna! I’ll have the medium fatty part. Let’s eat. Wow, delicious tuna. It goes well with the red vinegar rice. Tuna is best when it’s red; it’s the ultimate deliciousness. The fresh summer tuna fat is nice, isn’t it? It has a bit of acidity in the fat, and that’s what makes it delicious. The tuna at this time of year is Today, we will take care of the drinks here. The brown one. Today is a no-alcohol day, so I’m having barley tea. It’s okay to have days like that. My favorite soft drink is barley tea. Let’s eat. Delicious. This will be a nice afternoon. Then I’ll eat slowly. The staff enjoyed the leftovers. Finished eating! Thank you for the meal. Today, I went to the market and made sushi with all my favorite seafood. Yeah, that’s nice. When I eat delicious sushi, I feel glad I was born in Japan. The world’s population is 8 billion, and Japan’s population is 100 million, which is 1 out of 80. I think, “Wow, you really got this chance!” every time. That’s a bit exaggerated, though. This is the special sushi vinegar we introduced this time. With this red vinegar Kamoshibi-shitate and this rice vinegar Shiragiku-shitate, I could easily make delicious sushi rice. I was surprised. I really want you to try this once. It will surprise you! It feels like I took a shortcut. Red vinegar is especially hard to adjust the flavor. I also took photos, and it’s good, but it’s still not quite right! It’s not finished yet. It’s a product that solves the inconsistencies you get when you make it yourself. You can easily make real sushi at home. You can have a sushi party at home when there are a lot of people on weekends or when you can’t go out. I often do it. Once you do it, it’s fun and you want to do it many times. For me, the preparation is a bit difficult. If you are thinking of learning about sushi, I recommend starting with this special sushi vinegar. You can’t go wrong with it. Please give it a try too! Thank you for watching today. Goodbye

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Dear Oversea Viewers,
Thank you for watching my video everytime.
I would like you to know more about our Japanese seafood.
Because Japan is a country surrounded by the seas, various seafood gather here.
We will continue to add English subtitles from past videos time to time. It might take a while to complete all videos but please wait.
Again, thank for watching my Video and I really appriciate you!
(海外視聴者の皆様、いつも動画見てくれてありがとうございます！日本のシーフードの魅力をもっともっと知ってほしい。日本は海に囲まれた国。いろんなシーフードが集まります。
英語字幕を随時過去の動画からつけています。
少しペースは遅いですが、待っててください。
いつもありがとう！感謝します。)

☆音源：http://dova-s.jp/