カキだらけの干潟で大量のアサリを採って究極のおにぎり作る！

カキだらけの干潟で大量のアサリを採って究極のおにぎり作る！

Hi there. I’m Kaneko. So it’s almost Golden Week
(a long holiday in Japan), I’m here to go shiyo hi gari (clam digging). In fact, Aichi is famous for asari (manila clams). You can get a lot of it here. Today, I came to Yanashi no Shiohigari Jyou. One characteristic of this place is that it doesn’t have dry sand — there’s a ton of rocks, and the asari are under the rocks. It’s an unusual asari digging spot. But the asari you get here are very tasty. So today, I’d like to pick some asari and cook them up. So, let’s go. [On the move] In a field that is rocky like this — this is called kagi — it’s easier to use tools that are shaped like this. This tool is better than those rake-like tools. Oh, what is this? I caught this cute fish that looks like a sanshou-uo (salamander). Here, this is what I got for now. I got this much in just 15 minutes! Isn’t this impressive? And apparently, you’re allowed to take as much oysters like this as you want. I heard these are tasty steamed. I opened an oyster, and it has this much meat inside! Very juicy. This looks really good. Maybe we’ll take some. There are a ton of asari that are just out in the open. Just gather them up… like this. This might be the most efficient way to pick asari in a rocky area. Ok, it’s probably been about 30 minutes. I got quite a bit, so I’m going to put them into this net. It’s free up to two nets full. Any beyond that is 800 yen per kilogram. So first I have to be sure to fill up these two nets. I picked quite a bit, so I think I’m in the clear. Wait… I have a ton here. This, plus… …this much. In just 30 minutes! Now I’m going to put them into the nets. I definitely have two nets worth. First one. In just about an hour, I got the two bags that are free, and this much. I went over by a bit. I’ll pay the extra fee for this and bring it home. I’m very satisfied. Woman) What’s going on, young man? W) Did you work hard? Kaneko) I worked really hard. W) We have empty bottles for the water, so we’ll give you bottles. K) What… kind lady… *Crosstalk* W) It’s just a rough estimate. *Crosstalk* K) Is this one ok?
W) Yes. K) And all of this down here is oysters. W) You have to boil them! W) You can’t eat these oysters raw. W) That thing… this place… is not treated for that. Man) You eat, you hospital. Man) Must go *unintelligible* W) *Unintelligible* M) *Unintelligible* W) You get three meals and a nap. K) A bunch of things are flying at me from every direction. K) I can’t handle it all. K) I’m filming a movie. K) Would it be okay if I put it on YouTube? K) YouTube. W) … W) … K) YouTube. W) Have we heard of YouTube? *Crosstalk* W) I’ve heard of it! I’ve heard of it! W) You’re not… famous yet, are you? K) I’m not famous. I’m not famous at all yet. K) But I’m on it. K) Yes. I’m just starting out now. W) But grandma… W) But even grandma… a little… K) A little bit, you know, right? W) *Giggling* W) But everyone… please keep growing from there. K) Yes… exactly, that’s it. K) Keeping at it is the important thing. W) No one jumps to the top right away.
K) No doubt. K) So I want to work hard and get big. K) I got a fresh reminder that I need to work hard. Really. W) Thanks for your hard work.
K) Thank you. *Crosstalk* [Heading home] I’m home. Today’s harvest is this: Tons of asari, and…
[asari (from Aichi)] iwagaki (iwagaki oyster).
[(from Aichi)] Now… I will clean up these guys. [Begin cooking!] So, before we start cooking, freshly dug asari need to go through a process called suna-nuki (de-sanding). Today, I want to show you my method of suna-nuki. First, because these were just dug up, there’s some dirt and stuff still on here. I’m going to lightly rinse these with fresh water. When you rinse these, you should always use a colander and rinse with water, like this. If you rinse them in a bowl filled with water, the asari will get damaged very quickly. Wow, there’s quite a bit here. Then… always use running water. Ok, a quick rinse like this should be okay. If you do it too much, you’ll damage the asari. The thing with asari… is that they’ll have closed shells and look like they have meat inside, but there are some that are empty or are filled with mud. They are called “bakudan” (bombs). If those are put into miso soup or something by mistake, the miso soup is ruined. There is an easy way to pick out the bakudan. That’s what I want to show you. What you need… is a tray, or it can be anything… some container like this. And from above this container, from a little high up, just enough so you don’t crack the asari, …you drop them like so. See? There was already one bakudan in there. There’s mud coming out like that. That means there’s a loser somewhere in this pile. Which one do you think it is? I think it’s this one. Let’s see it. Crack. Look. It would have been a disaster if this went into miso soup. The rest look okay. Yep. These here are safe. It was just this one. So we’re going to do that to eliminate all the losers. Here is one. Look. So now this… it’s tedious, but I’m going to go through all of these. Here, I’ve completed my search. No matter how careful you are when digging, there are all these empties. And these do have meat inside, but they are not asari. This is a shellfish called kagami-gai. And this one looks a lot like asari, but it is an asari called oni-asari. This oni-asari is actually tasty. And this kagami-gai… I brought one here to show you, but this one doesn’t put out sand very well. And the meat itself isn’t that tasty. So if you find one of these, you might want to put it back. So now we’ll purge the mud. I use containers like these. Set these up, and pour in the asari. Then put seawater in here. That makes the asari spit sand, right? When they spit out mud, this is a colander, so the mud stays at the bottom. So with this, the asari don’t suck back in the mud they spit out. That’s why I use this way of purging mud from asari. You could make saltwater at home, but as if possible, I’d recommend bringing fresh seawater from the same place. When you use their local saltwater, the asari spits out the mud better. Like so. Just enough water to cover the asari is okay. Now I’ll let this rest for about a day. So it’s been a day. The asari took on quite a bit of water, so the water level has gone down. But I think we’ve been able to purge the sand well. Look. All this sand came out. Now I’ll take this asari that has just been purged and rinse them thoroughly. Now I’ve washed them well. Now we’ll test them one more time. One last check. Look, there’s one. See, they’re in there like this. Now we’re left with asari that we will use. I’ll announce today’s menu. I’d like to make two dishes. First dish: asari no shigure ni
(simmered dish) I’d like to make the shigure ni, then make onigiri (rice balls) using the shigure ni. Dish two: miso soup. I’d like to make onigiri and miso soup. There’s a bit too much, this much.. this, I might make a pasta or something on my second channel. And I also have this oyster. I’d like to make this into a saka-mushi (sake-steamed dish) or something and have it. First, I’ll make the asari no shigure ni. Take a pot, and add asari with the shells still on them. Then, into this I’ll add sake. Just enough to cover. Turn on the heat, and first simmer it with sake. I think it’s just about done, so let’s open it. Open. So now I’ll take the asari that I simmered in sake, and remove the meat from the shells If you use the shells just right, you can remove the meat efficiently. Here is the meat removed from the shell. Put them into the pot, juices and all. Ginger. Soy sauce. Then, mirin. Mizuame (starch syrup). Now turn on the heat. Simmer very slowly over low heat. Once the liquid level comes down to about this, you have to stir constantly, or it will burn. Now, I will make the miso soup. Put kombu (kelp) and water into the pot. Remove the konbu right before it starts to boil. Then, add the asari. Once the asari have opened up somewhat, I’ll stir in miso. Now, I will make the onigiri. Be sure to wash hands very well. I’ll add water into the steamer. It’s just about done steaming, so let’s open this. Open! [Complete!] It’s ready! Let’s eat. Alright, let’s eat this. First, I’d like to have this onigiri here. It would be nice if I had nori (seaweed), but I forgot to buy nori. So I’m just going in like this. Let’s eat. Of course this is true, but it’s so much tastier than ones from a combini (convenience store). Better than any combini. This is came out well. The taste is on-point. I seasoned it a ton, but since I’m eating it with rice, it’s okay. Next up, I’d like to have this miso soup with asari. Ahh, tasty. It’s very comforting. The meat is very juicy. Tasty. Now, now, the problem child… that all-you-can-pick oyster that was everywhere. I would not have thought there’s so much meat inside. This is some crazy thickness right here. How about we try it. I should mention that I wouldn’t really recommend eating raw wild oysters. I, Kaneko… have had some special training. If I get sick, it’s my own fault. But this has to taste good. Put a ton of ponzu on it… let’s eat. I should have gotten more! It is way too good! What is this? You know, I’m pretty picky about oysters, but this oyster is up there. This is nuts. So today, I have onigri made with asari shigure ni, miso soup with asari, and steamed kaki oysters. Today’s beverage is this: one, two… dun! The silver stuff! And here… I got a 7:3 ratio. Let’s drink. I might have too much to drink today. Now I’m going to enjoy my meal. [Cleaned plate!] That was delicious. So today, I went shio hi gari, and picked asari. Asarai that you pick yourself is tasty. Up until last year or so, we couldn’t harvest any asari here in Aichi. And shio hi gari places weren’t open at all. Apparently, a lot of shio hi gari fields in Aichi are open this year. Those who don’t have any plans yet for the Golden Week holiday, why not give them a visit? Thank you for watching today. Bye-bye!

皆さんも是非！愛知県に遊びに来た際は潮干狩りやりに来てね！

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