きまぐれクックが5年間探してた、世界一高いサケ『ケイジ』がついに手に入りした！！

きまぐれクックが5年間探してた、世界一高いサケ『ケイジ』がついに手に入りした！！

Hi everyone! It’s Kaneko The main ingredient of the day is this! It’s Keiji Salmon Let’s start preparing! [Cooking Start!] The main ingredient of the day is this! It’s Keiji Salmon It’s time to finally get this fish on the cutting board! This Keiji Salmon is the fish that said to be the rarest of all salmon. It’s also the most expensive! I tried to buy one last year. I tried to buy it last year, but it cost 200,000 yen per kilo. That’s 200,000 yen for a kilo! And this year, I got this Keiji Salmon! There is a fishmonger in Kyushu with whom I do business independently. Mr. Johnny is a fishmonger in Kyushu. He sent it to me for the 4 millionth anniversary. He sent it to me because he wanted me to try it! It was such a surprise that I was really surprised. Thank you so much Johnny-san! Here’s the Keiji certificate right here. It’s got a tag. This tag, you know. Let’s keep it. It’s called Keiji, but it’s actually a white salmon. I make salmon roe in soy sauce every fall. It’s the same kind of salmon that I make salmon roe with soy sauce every fall. A normal white salmon is born in a river in Japan. They are born in a river in Japan, go down the river, and stay in the ocean for three to four years, eating lots of food. They store a lot of eggs and milt in their stomachs. Then they return to the river where they were born and lay eggs. Many of them are born in Japan, right? But this fish, Keiji, was actually born in the Amur River in Russia. He was born in the Amur River in Russia. It swim to Japanese Sea and It’s a fish that grew up in Japan. A normal salmon weighs about four to five kilos. But this fish, Keiji… But this fish, Keiji, only grows to about two to three kilos in two to three years. The main feature of this Keiji is The eggs and milt don’t grow big. Normally, when the eggs and milt are filled with nutrients, the meat becomes thin. But with this Keiji, all the nutrition that goes into the eggs and milt goes into the meat. That’s why it’s so delicious! It’s also very fatty. The fat rate of ordinary salmon is 2 to 15 percent. Keiji’s fat content is 20 to 30 percent. It’s got a lot of fat. The whole body is toro. By the way, this Keiji, we caught 10,000 ordinary white salmon. There’s only one to a few of them. It’s an incredibly precious fish! So today we’re going to use this precious fish, Keiji. I’d like to make Keiji sashimi and salmon chazuke. I think it’s best not to do anything necessary with this fish. So, first, this tag. Let’s put it around here. Then, the guts are already removed. So let’s remove the scales first. There’s only a little bit of scale on it. It looks a little bluish. The body cavity is not much higher than normal white salmon. I’m really looking forward to the meat! I’m not sure if this is the case with soft-fleshed fish like salmon. If you scrape too hard with a sharp knife, it will hurt the flesh. So I lay down the blade of the knife like this. It’s better to remove the scales without putting too much pressure on the meat. Yes, the scales have come off beautifully. Then, let’s remove the head. Today, we’ll start from the top of the fish. Remove the head like this. The meat is so beautiful! It’s a beautiful orange color with a luster. Then, let’s drop one here. Like this. Then we’ll grill this kama with salt. This part of the head has meat on it, too. I’ll take this off, too. This is the head meat. Then I’ll grate it into three pieces. Put one piece underneath. You can use the daimyo method, but it’s a little scary. I can’t grate a fish that costs a couple hundred thousand yen. Put one on the back. Trying to keep as much flesh as possible on the bones. I’ll proceed with this cutting. If you push too hard, the salmon will go under the bone. Okay, now that we’re here. Put it in the tail. Here we go. Ready! Wow, such beautiful flesh! There’s no crust at all. It’s all orange. Then I’ll clean the bones here. I’m going to remove the middle bone. I’m sure there’s some good dashi coming from these bones. We’ll eat it all. I don’t want to waste any of it. This bone is attached to the back of the fish. Remove the bones. Now you’re ready to grate it into three pieces. Then, let’s remove the belly bone. Belly bone I mean, the belly is really thick. It’s so thick! For a fish of this size, it’s really thick! I’d expect a lot from this fish. I think it’s not farmed. This quality is natural! Don’t you feel something? It was born in Russia. and ate all kinds of food from the Amur River in Russia. It’s a stray salmon that came to Japan from the Amur River. Let’s eat it with gratitude! When you’ve finished unloading it like this… This is the part of the belly. I want to use the fatty part of the belly for today’s salmon chazuke. So I’m going to cut it a little bigger like this. Here it is. This side is the same. I’m going to make a big drop for the haramo. Okay, so we’ve got it all down like this. There are a lot of bones in this line. Most fish have bones in the middle line. But salmon is not in this middle line. it’s somewhere around here, a little bit above the middle. There are many bones in this area. I pull them out with tweezers. And here it is. The fish weighs about 2 kilo. The bones are small, too. When I touched it, I thought the meat was a little hard. I don’t know if “hard” is the right word. I think it’s elastic. That’s how much fat is going around this fish’s whole body. But it’s pretty big, and it has rather long bones in it. So I’m going to remove all of these. Now, when the middle bone is removed… I’ll cut it in half. I’ve divided it into back and stomach. Then I’ll pull off the skin. Here we go. Easy to pull! The knife glides smoothly. The fat on the skin is amazing. Now let’s move on to the belly. I think it’s even more impressive on the stomach. Okay. I think I made a mistake. It’s like this. So, today… I’ll make regular sashimi and kombujime. Spread sake on the kelp. Then cut the salmon. Then cut it like this. And put them together. Oh my god, this looks so good! Put the kelp on. Wrap it in plastic wrap. Let it soak up the flavor for about an hour. Then, let’s cut the sashimi. It should be about this thick. About 1cm thick. Let’s start with the back. Now let’s go to the stomach. The stomach, too, about 1cm thick. Belly and back And today, I dare you to try the tip of the tail. Let’s cut it thin and eat it as sashimi. Normally, the tip of the tail doesn’t have that much fat. But I think Keiji ‘s full of fat. Sashimi is ready! Next, let’s prepare the haramo for ochazuke. Haramo has a fillet bone here. Use a knife to remove it. Like this And once it’s down like this Next, insert the knife from the back of this fillet. And remove only the fins. Now there are no bones left. Then skewer it like this. Like this. I’m worried about one skewer. Let’s make two skewers. Like this. Then sprinkle salt on it. Now I’d like to grill it over charcoal. Then we’ll move to the garden. By the way, this was taken at six in the morning. When it’s a beautiful sunny autumn morning, it’s always great to have charcoal cooking. It’s great! Today, I’m going to make charcoal again using only this chuckaman and a gas burner. I’m going to make charcoal. When a part of the charcoal becomes red slowly A blower. We got there in about three minutes. After that, we’ll roll it around, The whole thing is lit. When the charcoal is nicely lit smooth it out. Then we’re ready to grill the salmon. This is the fillet on the back. This is the harami, and this is the kama. Wow, the fat is really coming out! This belly looks so delicious! Let’s grill it slowly and carefully over the charcoal. Now it’s ready! The belly is full of fat, so it browns quickly. It also browns quickly! Elementary school kids are walking by. I guess it’s time to go to school. They’d be surprised what they can smell in the morning. And I’ve prepared some hot rice. And I will put haramo like this on hot rice. Here we go. Looks good. Here’s the back. I’ll put this on too. Looks good! Now all we have to do is pour on the dashi and we’re done. [DONE] Okay, it’s done! Itadakimasu Here’s the sashimi and the charcoal grill And this is the kombujime. How’s the kombujime? Is it done? It’s nice. Just right, just right. The water in the salmon goes to the kelp. And the flavor of the kelp goes into the salmon. Let’s start with the regular sashimi. Can you see it through the camera? The color of the sashimi is completely different from that of regular salmon. It’s a very dark orange. You can see it clearly when you cut it into sashimi. Look at the back side. Can you see the coloured-mix? This center part is orange. But it becomes very white towards the skin. It’s like a medium-fatty toro! Let’s try the back first. A slice of this probably costs about 1,000 yen. Maybe more. Dip it in a little bit of soy sauce. Itadakimasu Wow, what is this? I’ve never had this before. When you think of salmon fat, you think of a sweet, rich flavor that sticks in your mouth. I’m sure you have an image of sweet and rich taste. It’s so refreshing and elegant! You can also taste the flavor of other seafood. Sweet natural fish fat It tastes like crustaceans and other seafood. The smell coming out of my nose doesn’t smell like fish at all. A refreshing scent is wafting through my nose. Shall we go to the belly? How about this one? Itadakimasu It’s delicious! I feel like all the salmon I’ve been eating is nothing! It’s very crunchy. In a good way. Next, the tail. It’s not usually fatty here. What do you think? Itadakimasu Yes, the fat is there. The tail is very tasty! It’s not as fatty as the ones around here. But the part with less fat The original scent of this Keiji is very strong and enjoyable! Delicious! Next, let’s try this kombujime. It looks good! A little bit of soy sauce Itadakimasu This is so good! This is the first time I’ve tried kombujime with salmon. It’s so good! The only thing is that if you make it any tighter, the kelp will overpower the goodness of the Keiji. I can’t wait to try this! I’m really looking forward to this. Salmon Chazuke with Kombu Dashi It’s chilled. Pour the kelp soup over it. Like this. OK, here it is! Can you see how crispy the skin is? It’s crispy because it’s been grilled over this charcoal fire. Loosen the flesh a little. Spread the fat from the salmon all over the kombu dashi. Serve the salmon meat and rice together. Itadakimasu It’s delicious! It was right! I thought I’d add a bit of salted kelp and green onion, but it was a good decision to go with a simple kelp dashi. It’s so good! The saltiness of the salmon is just right, just like the saltiness of the salmon. No need to add soy sauce or anything. It’s delicious! It’s not too salty even though it’s haramo, it’s really amazing! It really makes you wonder what you’ve been eating all these years. It’s so good! It’s so good! Ordinary salmon is good. But this one’s above the rest. It’s so good! Yes, that’s right. Today, we’ll have salmon chazuke, sashimi kombujime, I’d like to serve a drink with this. The green one. Because it’s morning. The glass is Asahi. Itadakimasu. Delicious! This is the best. I’ll eat slowly then. [Finished Eating!] Gochiso Samadeshita So, today we’re going to eat It is said that only one in ten thousand salmon can be caught today. Today, I made sashimi, kombujime, and salmon chazuke with Keiji. I made these dishes, and they were all excellent. I cooked it over a charcoal fire. The bones, the head, the skin… I grilled it over charcoal. The bones, the head, the skin… these parts are really good, aren’t they? They’re really fatty. It’s delicious. But the fat is very fresh. It doesn’t have the flavor of salmon that we usually eat. It’s like a very elegant salmon. I think Keiji is a must-try for fish lovers. But the person who usually like salmon very much. and who like salmon the best of all fish those person may be a little disappointed! But the flavor of this Keiji’s fat It’s so fragrant and sweet! If you’re a genius and can sense this You’ll love it. Thank you, Jonny San, for this precious fish! Salmon, salmon, salmon… There is so much deep ways about salmon. I’d like to do this again when I get some more interesting salmon. Thank you for watching. Bye Bye

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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。)

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