漁師が本気で軍艦巻き作ってみた。

漁師が本気で軍艦巻き作ってみた。

Fisherman Hamayu of SHODO Island. I am Hamayu from the fishermen of SHODO Island. It is now 2:30 am. Today I will make GUNKAN MAKI. It’s not just a gunkanmaki. Of course I make it. I will go fishing for the ingredients first. Departure. I came fishing with GUNKAN MAKI gear. Of course, I will make it, so it won’t just be GUNKAN MAKI. I will explain the origin of the name of GUNKAN MAKI. It seems that the name was given because the figure seen from the side resembles a warship. GUNKAN MAKI was invented in 1941 by the owner of GINZA’s luxury sushi restaurant KYUBEI in Tokyo. A regular customer wants to eat sushi using salmon roe. It seems that KYUBEI invented GUNKAN MAKI from that request. I’m reading this now with my phone in hand and explaining it to everyone. So the net is up. First, what kind of fish did I get? This is red sea bream. This is the king among sea bream fish. The MA in MADAI always means the king of sea bream. This is the coral of SHODO Island. Coral actually grows on SHODO Island. However, the appearance of coral is not very beautiful. There is a fishing method that catches only coral. Such fishing actually exists. This is a sea cucumder. If I remember correctly, the kanji for it is written as “sea mouse”. I think this fits. What comes next? This is BLACK SCRAPER. This is a BLACK SCRAPER because the face resembles a horse face. By the way, BLACK SCRAPER eats anything. It seems that BLACK SCRAPER especially loves jellyfish. There’s that big jellyfish called NEMOPILEMA NOMURAI, right? It seems that BLACK SCRAPER will attack and eat that in groups. It makes for such a delicious fish. The first net didn’t catch much fish. Next, I raise the second net. I have forgotten the situation at this time, but I will raise the net. What about the second time? Unfortunately, my GOPRO was out of order and the image turned green. Thank you for your understanding and cooperation. Next was the BELTED BEARD GRUNT. I call this BINGUSHI. By the way, that fish is yellow, but it’s very delicious. I forgot to tell everyone, but right now I have a cold. So my voice isn’t as good as usual. I think my voice is astringent in a good way. BLACK SCRAPER is here again. But I don’t know if fish eating jellyfish actually taste good. butter fish, a super-luxury fish that I often catch. butter fish is also said to eat jellyfish. It’s also very delicious. I’m sure BLACK SCRAPER eating jellyfish is also delicious. After that, I caught a sea bream. I caught sea bream, black sea bream, and BLACK SCRAPER like this. Other than those three, it’s almost impossible to catch these days. I was at a loss as to what kind of video to shoot. So this time I made a video of the project. This time I decided to plan to make GUNKAN MAKI. I look like I’m not thinking about anything, but actually I’m thinking about a lot of things. How can I make videos that everyone finds funny and fun? I try to change the angle of view and shoot like this. Actually, it’s always the same fish and the same fishing video. I’m working on it in my own way. It’s uncool to say it myself, but I’m doing a video shoot with some ingenuity. Now I’m dividing the fish in the cage. If I put too many fish in a small cage. Fish die from lack of oxygen. If everyone lived in a small room with a large number of people. Then you feel stressed and suffocated. That’s why it’s important to keep the fish alive in the same spacious place. There are only two fish tanks on this ship, so there is no choice but to put a lot of fish in it. I can’t keep fish in the cage for a long time. When I get home I put them in the water. Black sea bream and red sea bream were caught in succession. The ancestors of black sea bream and red sea bream are actually the same. It’s the same, but it seems that black sea bream chose shallow water. If it is shallow water, the sun will hit it. Maybe it had to be black? My guess is that’s why it became a black sea bream. I don’t know what it actually is. I catch black sea bream one after another. The reason for this is that there is an island near here. There is food for them near the shore. Sea bream gather in search of it. This is my consideration. I remove these red sea bream from the net. My throat is dry. I can’t even imitate NINZABURO FURUHATA. It’s one of my favorite imitations, but I can’t speak at all. Then comes the fish. This is AKOU! This is big! I caught such big AKOU after a long time. This will result in a very high closing price. This is big! “I saw such big AKOU for the first time.” I caught a giant hong kong grouper that could be mistaken for a asian sheepshead wrasse . KANSAI calls this AKOU. AKOU in winter is very fat. AKOU is delicious even if it is cooked in a hot pot. Even if you store it for a long time, you can enjoy it for a long time. In the old days, that size of hong kong grouper was caught only twice a year. A lot of AKOU can be caught recently. Large hong kong grouper cannot be caught at all. That’s why I’m so excited to see AKOU that size after a long time. That is exactly KUE of SHODO Island. The origin of the name KIJIHATA is said to be because the color of the eyes resembles that of a pheasant. And it seems that the name was named because the pattern on the skin is like that. I don’t remember, but the second net was finished. I had a hard time speaking. This is the end of fishing. I will go to the place where I planted the conger eel basket! If you say GUNKAN MAKI, conger eel! I will check the conger eel eel basket and go home. Are there conger conger eel in the basket? That AKOU was amazing. I’m so excited to catch that AKOU! It’s been about 5 years since I caught such an AKOU. The first basket is up. There are very few conger eel these days. There are large holes in the mesh. If this happens, the conger eel will not enter the basket. If it doesn’t fit in the basket, or if it has a hole, it will run away even if it enters the basket. There are no conger eel in this fishing tackle. There are no conger eel on this fishing tackle either. There are no conger eel on this fishing tackle either. “There are no conger conger eel in the basket.” I can already see the white jellyfish. White jellyfish will increase in summer. Now that I can see white jellyfish, it seems that there will be a lot of jellyfish this summer as well. There are more and more jellyfish every year. Is this the effect of global warming? And there are no conger eel in this fishing tackle either. Finally I caught one conger eel. Finally I caught one conger eel. This is a good conger eel. And I finished the basket pulling work. As a result, one conger conger eel was caught. I’m going home. Returning to port. I feel at ease in this moment. I’m back I will look at the fish I caught. Today’s fishing was good for catching hong kong grouper. Everyone, please look at the fish tank. There are many different kinds of fish here. conger eel runs away. I caught so many fish. I will look at the fish I caught. First of all, this is BLACK SCRAPER. This is a black sea bream. This is BELTED BEARD GRUNT. And this is a large amount of red sea bream. This is the best hong kong grouper, very good! I can’t stand this shape. I deflate all the sea bream and ACANTHOPAGRUS SCHLEGELII and keep them alive. Soak all this good fish in water. and hang it with a string. I will go home at once. I will wait at home until it gets light outside. It’s getting brighter outside. I use 1 sho of rice this time before tightening the fish. I will put the cooked rice here. and put it in the pot. This sushi vinegar, developed over a huge amount of money and time, is poured over white rice. I didn’t say I developed this. With this, I will make only rice for 5 go for the time being. Okay now! This will cover. And I also cook 5 cups of white rice. I will cook white rice. I go to the harbor I came to the harbor Here are the ingredients to use this time. There are some nice fish here. And this is the conger conger eel that was caught yesterday. I will tighten the fish. This ACANTHOPAGRUS SCHLEGELII is thick. I’m going to tighten this fish with a head. I destroy fish brains in an instant. I tighten all fish. I will pour water on the fish to remove the blood. This is for the ingredients this time. I will send this to IZAKAYA, which I run. This is a black porgy that ate sea cucumder and seaweed. I came home Here are the ingredients I prepared. I feel that I prepared too much myself. This is ACANTHOPAGRUS SCHLEGELII, red sea bream, conger eel. This is BELTED BEARD GRUNT, BLACK SCRAPER. This is a commercially available product, but it is sea urchin, salmon roe, and crab stick. This is my favorite mentaiko, tuna and salmon. I use these to make GUNKAN MAKI. Then I will cook this. I started cooking. First of all I will cook from this magnificent ACANTHOPAGRUS SCHLEGELII. This is really admirable. This shows visceral fat. First I scale the ACANTHOPAGRUS SCHLEGELII. Finally, I’m going to cut this belly. I cut it like this. I will make a V here. I will cut this belly part. I put a knife in the belly part. I open this belly part. Visceral fat surrounds the entire intestine. I’m going to tear this whole thing apart. my hands are sticky This is so good! Next we will process the sea bream and BELTED BEARD GRUNT. It’s freshly closed so it’s alive. Next we will deal with the BLACK SCRAPER. Make a cut here with the edge of the knife and tear it apart. This is less liver. It is better not to break this as much as possible so that the gallbladder can be broken. Take the thin film and remove it from this side. Gallbladder is very beautiful. This is the gallbladder. The liver of BLACK SCRAPER was also removed beautifully. Next, we will process the conger eel. I hit the conger eel. Hit this in the eye of the conger eel and hit it. Insert the knife from here and move the knife to the side. After that, I’m going to pull this skin. It’s OK! This is visceral fat. Conger conger eel in winter are good. First, I’ll take this viscera. ANAGO is eating sardines. I took the sardines. Next I’ll take the bones. Insert the knife into the body. I got the bone. Then cut off the dorsal fin. Lightly insert the osteotomy first. Finally cut off this head and this is the completion. Because there are many fish to handle, only one ACANTHOPAGRUS SCHLEGELII is processed whole. First cut like this. Then turn it over and insert the knife here later. Break this bone with a stiff hand. and cut off this head From now on, I will show you only half of all the fish. Insert the knife into this and turn it over. This is really sticky. Then pass the kitchen knife through it and pull it. And cut from the tail part on the other side. It is like this. Next, cut the red sea bream into 3 pieces. Cut with a knife like this. It is like this. I’m thinking of making Belted Beard Grunt a figure. So cut this diagonally and insert the knife from here. It is round and difficult to cut. This body is beautiful. and cut like this For figure sashimi, cut like this. Next, remove the skin of the BLACK SCRAPER. I finished the preparation of the fish I caught. From here, I will do the lower processing without a camera. I took all the abdominal bones. You’ve made it this far. Long shooting and when there are many kinds of fish. The method of shooting is also difficult and requires spirit. After a long time, I drew my battou. I will pull the skin of ACANTHOPAGRUS SCHLEGELII. Insert the knife from this end. If I divide this fish, it will get dark, so I will remove the skin as it is. Pull diagonally to cut. Finally, pull the skin like this. I pulled the skin well. BLACK SCRAPER pulls the thin skin while avoiding the bloody bones. This is perfect! Next, remove all the bloody bones. I pick the chiai bones while remembering what kind of fish. The current atmosphere is that of a restaurant. What I’m trying to make this time is what I’m trying to make. This is ACANTHOPAGRUS SCHLEGELII. This is sea bream. This is BLACK SCRAPER. This is BELTED BEARD GRUNT. I got 4 fish. I will make everything SASHIMI. I cut them all thinly. THIS IS GUNKAN MAKI BUT NOT A NORMAL GUNKAN MAKI. This completes the way to put the fish I caught raw. Finally I’ve made it this far. But I still have work to do! Next, I’m going to charcoal-grill the conger eel, so I’m going to start the fire! I make a fire to eat something delicious. I prepare the usual stove and put charcoal here. and ignite the charcoal. The charcoal is so fine that it catches fire quickly. Sparks flew! Fine charcoal is cheap and ignites well, but sparks fly! Put a large piece of charcoal on top of this and that’s it! I make conger eel sauce, but it’s troublesome. Put the conger eel in the pot and cook it sweet and salty. If you cook this first, the fire will pass through and it will be soft. First, put sake, mirin, and sugar in a pot. Put the appropriate amount of soy sauce into the pot. I check the quantity by color. Okay now! Cook this. I’m going crazy. I’ll be in ebisu-beer soon. cheers! I’m sleepy. Next, pickle salmon and tuna. Tuna has such a line. Cut along this line. Sorry if my cut is wrong. How should we cut the salmon? I cut this vertically. I finished cutting the tuna. I prepare a rice cooker and put tuna and salmon in it. Add soy sauce and sake to this and pickle it. And put a little mirin here. This looks delicious. I want to eat this in a bowl as it is. The conger eel was also deliciously cooked. I will bake this on a net. This is very deliciously baked, so I will put it in a vessel. That’s all right! The conger eel was also cooked and the ingredients were aligned! That’s here. There are conger eel pickled in a lot of SASHIMI. Next I will build the base. I stuff a large amount of white rice into a pusher and make a lump. I will put rice here. and press it hard. i’ll take this off This completes one rice mold. I make a lot of this This method is hard, so I use a trick! I will put white rice in this container. Now you can make a mold at once. I hand-press the white rice. I press the white rice in another container. I serve white rice here. Okay! In the end I gave up and tried another method. I put all 1 sho of white rice in this big container. 1 sho is less than I thought. I’m going to push it again with this. I prepare a new cutting board. Lightly wet the cutting board. I put the white rice on the cutting board. I was able to put the white rice neatly on the cutting board. Now comes the problem. I cut it into rectangles. I avoid cut white rice for the time being. I’m going to cut this like a boat. I cut both corners of the white rice a little. The white rice has fallen apart. It is now in the shape of a ship. “This looks like a ship.” I will further shape it to make it closer to the shape of the ship. It’s OK? Here, we will use the toasted seaweed from Hamayu, which is on sale again this year. This year’s seaweed is very delicious. And I’m going to roll this I adjust the seaweed to the height of the boat. I cut seaweed. I wrap white rice with seaweed. This is so good! I had seaweed wrapped around white rice. I put SASHIMI on top of white rice. First, put ACANTHOPAGRUS SCHLEGELII, sea bream and conger eel on top of white rice. Next, put BELTED BEARD GRUNT, tuna on top of white rice. Next I will create the ship’s bridge. I wrap a whole piece of seaweed around ONIGIRINI and set it on the boat. Has this gone down in quality? I do it this way. Next, we will put sea urchins here. I put another layer of white rice on top of the sea urchin. Next I’ll put the salmon on here. I will put the last bridge on here. I put the liver of BLACK SCRAPER here. I put a cucumber on the stern. I put a cucumber on the bow. Place the cucumbers in various places. This gradually took the shape of a ship. Speaking of warships, they are cannons, so I also make cannons. I will add salmon roe here. This is a cannon with salmon roe on white rice. I’m going to roll this The cannon is complete! And this is the turret. And I will make my favorite mentaiko into a cannon. “There is no cannon without a core like this.” Express waves with green onions. I will put various leftover ingredients in appropriate positions. This completes! “The ship is really complete.” It’s done. This is the warship Hamayu. Then we set sail. I carry this . We will prepare to dock soon. 3M, 4M, 5M docking complete! It was a really long shoot this time. This time, including fishing, I spent about 6 hours filming. I’ll enjoy having this. i eat this I made SCATTERED SUSHI with leftover ingredients! This one looks more delicious than GUNKANMAKI. I will eat the liver and salmon roe of this Funabashi part BLACK SCRAPER. This looks very delicious. I’ll enjoy having this. This is delicious. I don’t want to be guessing because I’m putting out seaweed. Of course seaweed is also delicious! BLACK SCRAPER’s liver and salmon roe are delicious with a grainy texture. I take some mentaiko from the battery and eat it. My hard work is worth it. Later I will carve this and eat the bow cucumber. This is delicious! The crunchiness of the cucumber goes well with the pickled tuna. . I cut here I put sea urchin on it and sprinkle soy sauce on it. I’ll enjoy having this. The flavor of the sea urchin goes well with the well-seasoned salmon, which is very delicious. I put white rice on the conger eel. I eat conger eel wrapped in conger eel. This conger eel is so delicious! This is so delicious! I can’t eat all of this, so I would like to eat it all together. Thank you for the meal! Thank you for the meal. How did you like this video? I thought that the idea of a giant GUNKAN MAKI would be difficult from the planning stage. I thought it would be nice to do such an exciting project once in a while! i’m so tired After this, I would like to drink slowly and have fun with everyone. Everyone is welcome to make this even if it is small. Thank you for watching the video today. good job for today! bye bye! After that, everyone eats this. This is what happened in the end. Each family will take this home. Thank you for always watching my videos.

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