【いくらの煮付け?!】なにもかも想定外な2025年の筋子祭り

【いくらの煮付け?!】なにもかも想定外な2025年の筋子祭り

Hi, Im Taniyan. Well, it’s that time of year again, everyone. It’s ikura season. My impression is that it started appearing around September 20th this year . I think it’ll probably be around until the end of November, so I hope this information will be helpful for anyone who wants to try making it themselves. Honestly, the price of ikura has been steadily rising lately, but I’m willing to buy as much as I can, no matter how expensive it gets. We’re currently accepting applications for the popular Tanizaki Ose 2026. Kyoga also has chicken thigh rolls , shigure, and conger eel. This is a proud offering packed with dishes and ingredients that I’ve found truly delicious on this channel . There’s limited stock , so please make your reservations early. Well, today, I’m talking about tendon, so I could just throw in some tendon here, but I’d like to keep it chilled in the fridge for a bit, so I’ll start by making the marinade. How many years has it been? Soy sauce pickled, clear soy sauce pickled, dashi soy sauce pickled, dashi soy sauce pickled, miso pickled. It’s probably the sixth or seventh year, so they’re starting to harden. This year, I’m pickling in dashi soy sauce, and last year, it was so delicious, so I’m going to pickle in miso again. This miso pickle might be a little different here. From last year. So, for the snow, I’ll start with the dashi soy sauce pickled, then the miso pickled. I’ll combine these two. Now, for this dashi soy sauce pickled, let’s get to the flavors. Here’s the youthful flavoring light soy sauce kosokubushi, and the ratio this time is 2:1:1, and the appropriate amount is really up to preference, but I feel like 1L is the amount an adult male would grab. I’ll use about 2L this time, so I ‘ll probably use about 2/3 of this. In terms of weight, I’d say about 50-60g. Now, regarding this sake , if you use it in cooking, well, cooking has salt in it, so it can’t be enjoyed as alcohol, due to tax reasons. So, if you were to use this in cooking, it would be quite salty. So, please make sure to use sake, not cooking. So, this is a perfect, understated, and satisfying drink. This mirin is a convenient, single-use type. Oh, I see. Logically speaking, it’s heavier than water. Sorry. I ‘ve been measuring grams this whole time, but now that I think about it, this recipe isn’t 2:1:1, but rather volume . So, instead of using grams like I did, use a scale and measure like this to make it 2:1:1. I’ve already used it, so I ‘ll leave it as is. Now, let’s boil this. Of course, you can boil the sake and mirin together . I think the mirin is almost ready. Okay, so with the mirin all set, turn it on the heat from the beginning . I’ve been boiling it all the way up until now, but once it’s boiled to a certain extent and turns blue, you can hear the sting of the alcohol, and then bring it closer to the heat. This is fine too. And of course, when you bring it closer to the heat, it will turn red, so if you keep boiling it like this, it will get hot, so turn down the heat and bring it closer to the heat . Okay, okay. Then add 2 cups of mirin, 2 cups of sake, and light soy sauce. I personally like to boil this all up once. You don’t have to boil it, though. But if you boil it, the sharp taste of the soy sauce goes away, so I think it will be more popular with everyone. Oh, I just tried boiling it this time . It’s not just bonito flakes, but also various other blue fish like skipjack tuna, murami, and mackerel, and it produces a broth that’s a little more refined and punchy than the typical bonito flakes called “hanagao .” You could also use a thicker, more fragrant variety, or anything else. It ‘s up to your preference. But I think restaurants , or sushi restaurants, probably don’t add such a strong broth flavor because they want to preserve the sweet aroma of salmon and oil that ikura has . Well, a strong broth flavor is fine, but it goes well with rice . It’s boiling to your liking, so turn off the heat and let it simmer for 12 to 23 minutes before straining. A technique I learned recently: when you strain this, it becomes floppy and a bit sticky, but if you hold it in place with a toothpick, it won’t flip over, so it’s a good idea to strain it on all four sides. Then strain this and wait for it to fall naturally. Now, the pickled squid is complete . This is the light soy sauce with mirin. This was 2L before I put it on the heat, but as I was putting it on the heat, it went down to 1.6L. The umbrella. It’s about done. These are the ingredients I’ve prepared, but unlike regular dashi stock, this one has soy sauce and mirin, which adds a salty and sweet flavor, so rather than straining it again, I let it dry until it’s crispy, then I put this on the stove and swirl it around, and you’ve got a delicious bu-shiko. Regular bushiko is just crushed dried fish, but it’s flavorful, so you can add it to meat miso, or to other things, and you’ll end up with a delicious bushiko that’s really versatile . It’s like seasoned bushiko. Now, let’s let this one cool down a bit. From here, we’ll start with the miso version of the marinade. Let’s combine those. Now, here are the seasonings we’ll be using for this miso pickle. Over here, we have white miso, sake, and mirin, and the ratios are 10:1:3. Actually, this is actually kilograms and this is volume, so it’s a little confusing, but honestly, it probably wouldn’t make much difference if you just measured everything in grams . This is pickled salmon roe. This is the same, so if you use a scale like this, it’ll be quicker. For now, this is 4kg. So, 4kg is 400cc, or 1.2kg. Actually, when it comes to soy sauce, the most common way to marinate salmon roe is with white miso or the standard brown miso. I’ve tried marinating salmon roe with just miso, but I prefer it a little sweeter. So this time, I’m going to use sake and mirin to make the strongest miso before marinating it. Last year, I added egg yolk and sugar to the mixture, put it in a hot water bath, and it’s called Tamamiso. Adding vinegar makes vinegar miso, and I marinate salmon roe with Tamamiso. When I’m worried about whether I should use Tamamiso or the strongest miso, I make Tamamiso. Otherwise, I usually use the strongest miso, but last year, when I marinate salmon with Tamamiso, I felt like it would be a little stronger. So, this time, I’m going with the strongest miso. Here’s a handy ratio to remember: miso, sake, mirin. This is 10:1:3, but since it uses two salmon roe, it’s for fish. It’s the perfect ratio for things like Sa’s Strongest Grill or Cod’s Strongest Grill, but this is Chicken’s Strongest Grill. Pork’s Strongest Grill . For meats like that, this isn’t 2, but rather sugar since it’s meat. From here it’s 10:4:4. This is also in grams. It’s easy to remember Tochan’s Strongest Grill when it comes to meat. So, when this is Sa’s Strongest Grill or something that will be grilled later , I don’t think you need to boil off the alcohol in the miri or sake, but since this is salmon roe, we’re going to eat it raw, so we’re going to simmer this a bit so it doesn’t end up smelling like alcohol. So, once the alcohol has run out, turn off the heat and add it when it’s cooled down to skin thickness. I feel like it’s a little thin, but it’s fine. Maybe it could have been packed in a bit more. Or maybe you could add a bit more white flavor. That might be fine, but anyway, let’s go with this for now. If it’s this thin, I think it’s easy to separate. Next up, we’ll be using gari, or rather, rain-soaked shinga. We’ll start preparing this. Now that cultivation techniques have improved, I think shinga are being produced all year round. That’s the image I have, but I think it’s generally from June to August. It’s quite convenient to prepare a year’s worth of shinga at that time. When choosing shinga , I recommend ones with this kind of pink part, this kind of thing . The pink part here makes it look a little pink. So, you can either drop this pink part like this, or if you think it’s a waste to drop it all at once, I think it’s good to tilt it like this. I’ll cover this later as well. So, if you have any parts that look a little rough , you’ll need to hurry up. When peeling this, as the famous saying goes, you can use a spoon to scrape it off like this, but honestly, the skin doesn’t make it taste that bad, so the quickest way is to scrub it with a scrubbing brush. It only takes a few seconds like this. Once you’ve done that, you can slice it thinly , but what I’ve been into lately is that if it’s this size, it’s fine as is. For the larger ones , halve them lengthwise, add them to the pot, and add water. The pink tip here is the window. Then, put this on the stove and cook until it starts to boil, but you can adjust the heat, but once it does, reduce the heat to low and cook this smallest piece of ginger for about 10 minutes, and the others for 15 minutes. Let’s lower the heat a little. Meanwhile, we’ll be adding the sweet ginger to make the pickled ginger. We’ll add this, so on the other hand, add the rice ginger, sugar, and salt. So, the quantities for this time are 200g, 100g, and 10g. So, please use this as a reference point . I like my pickles a little sweeter and a little saltier, so even though this says 2110g, this one actually contains 120g and this one contains 11g. The way the pickled ginger is added varies greatly depending on the restaurant. This is the rice. Well, actually, this is the amount of blood, and while there are 200g of blood here, some restaurants might use 100g of knot gravy for every 100g of blood, or 100g of rice for every 100g of boiled water. It really varies from restaurant to restaurant . Personally, I like the pickled ginger to be eaten raw , with a slightly stronger flavor so I can drink alcohol with it, so mine is quite sour, sweet, and salty. Adjust to your taste. Then , all you have to do is mix everything together. Mix. If it’s difficult to dissolve, add this to the pot and heat it up a little. Once it’s completely dissolved, this cloudy white vinegar will turn clear like this. After 10 minutes , you can just collect this little one, or give it to me. I ‘m only making a tiny bit this time, but if you want to make a year’s worth of this all at once , you can pour this yui soup into your bathtub and it will turn into a wonderfully fragrant ginger tea, so I think it’s a good way to use it. Then, with just 15 minutes left, add this for the last 10 seconds. Cooking this feels more like sterilizing the surface, to me. Okay. It’s ready. And the ginger is ready too. Turning the heat up like this will evaporate the excess water from the water, so drain it thoroughly and pop it into an airtight container. Of course, the pink tip too. All that’s left is to add the sweetener, and the ginger will inevitably float to the top , so cover it with kitchen paper and press the lid on top. Then, just pop it in the fridge. Right now, they’re a light golden color, but I think they’ll gradually turn a little pinker. Honestly, this one only has a tiny bit of pink, so it’s not very pink, but I added a lot more this time, so I think it’ll be pinker. That’s right , the new side at the bottom. They’ll be ready to eat in about two days. They’re already white, so let’s put them all together. You can easily tell the used ones from the unused ones by the color. Now , put these in the fridge. Sorry for keeping you waiting so long. Here comes today’s sticky food. Yes. These are the two layers of sushi, so there ‘s a total of 11kg. Each of these is 1kg. The sushi sushi this time is from the same manufacturer as every year. The market price for ikura this year varies slightly depending on the manufacturer, but it’s roughly around 14,000 to 17,000 to 18,000 yen per piece. Last year, the price was around 15,000 yen , so if you ask me if it’s gone up significantly this year, I’d say it’s about the same as usual . In the past, it was around 9,800 or 9,000 yen per kilogram. That just goes to show how important marine resources are . Yes, I’m still in the middle of editing. Regarding the market price of salmon roe, the salmon roe used in this shoot was ordered on September 28th. Back then, the price per kilogram was around 17,000 yen, but I just checked on Rakuten and Amazon, and it’s now up to about 10,000 yen. At the beginning, I said I was willing to buy salmon roe no matter how much it went up in price, but I probably won’t buy any this year. It’s just too expensive. Rakuten seems to have a wider selection than Amazon , so if you’re looking for a certain price this year, Rakuten offers a wider selection. That’s all for business . Just to let you know, demand from establishments like sushi restaurants is incredibly high , so I think the really high-quality ikura probably ends up going to those regular restaurants . So, I think it’s quite difficult for average consumers like us to get our hands on such high-quality ikura. And among them, Mizushima-san consistently supplies ikura that’s around All Is Rank S, if not SSS rank. As I understand it, Mizushima-san always provides a textbook on how to disassemble ikura. The method involves disassembling it in 60° salt water and then immediately dipping it in fresh water. I experimented with various methods last year and have my own method, so I ‘ll stick with that this year. I also learned a few new methods this year that I’m interested in, so I’d like to compare and verify them. This method is guaranteed to kill anisakiasis. I’ll try that method. Now, miso pickling, which is quick. Let’s start from here . Right now, this is lukewarm water, about 40°. Ideally, if I were taking care of the numbers, I ‘d want it to be 70°—or rather, around 80°, considering how quickly the temperature drops—but it gets really hot when I stick my hand in it, so I’ve left it at 40° for now. Next, I’ll wash the squid, but the skin toughens when it comes into contact with the squid water, so I’ll press it down here. I don’t worry too much about the salt concentration. I think it’s around 0.7% right now. When pickling squid in miso, you can remove all the membranes and leave them in a separate, literal form before marinating them . Personally, though, I prefer this membrane. This membrane makes the squid chewy, which is what makes it so delicious. Wabi mochi. Yeah. The chewy skin, like in Navi Punch, is delicious, so I recommend leaving it on, skin on . So, when you cook it in this state, it’s hard for the miso to penetrate all the way to the inside. It’s important to open it up, so you want to serve it in a clean, crisp state. So, once you’ve opened it , rinse it in 40°C water. Then, rinse off the stinky red liquid around the streaky flesh. When you eat it raw, you can smell the salmon’s unique aroma and oil, but it also leaves a sticky, bitter, irritating feeling in your mouth . Giving it a quick rinse will remove that, so the first thing you need to do is clean it . By the way, I just ate it raw, but I don’t recommend it. It can be super delicious , or it can be ice creamy, so be sure to wash it before eating. The reason I didn’t wash it with holy water is that if I washed it with cold water, the oil wouldn’t dissolve, so it would be more crisp, but then I felt like the anisakis between the iku grains would be harder to wash away, so that’s why. If I wash it with lukewarm boiling water , or rather, if I wash it in a bath, it becomes loose like this , so it seems like the anisakis would be easier to wash away. That’s the reason. Okay. So, this much dirt has been removed. Now, there’s a lot of salmon roe that fell off during the washing, and there’s also a lot of salmon roe in that container that fell off, but of course that’s a waste, so I’ll be removing that when I make the soy sauce pickled salmon roe later. Then, remove the excess moisture from the muscle powder that was washed once. Now , wipe it off thoroughly and drain the water, while you’re adding the strongest miso this time, just like with the regular strongest grilled salmon roe. There will be quite a bit of dripping, so I think it’s fine to add a little more to line the bottom of this tray. Actually, I’d prefer to use lead paper, but I’m out of lead paper right now, and I don’t have much around, so I’m using kitchen paper this time, and then topped it off with the strongest miso. Using this strongest miso is definitely easier to make than just making miso, because the miso is looser. I highly recommend it. Then , just wrap it in plastic wrap and put it in the refrigerator. The time it takes to soak really depends on the ikura, but if it’s thick , you might need to soak it for about 24 hours, and if it’s thin, you might need to use it for about 6 hours, so it really varies . So, I let it soak for about 6 hours, and then I peel back the top paper a little to check, and when I use it, the ikura becomes like a single sheet. It’s kind of floppy, but it gets a little more crisp , like a single sheet, and when it becomes like a gummy candy, it’s done. On the other hand, if you cook it too long , all the moisture from the muscle tissue will come out, especially at the very edge. It gets soaked too much and loses moisture, like that Glico caramel. Yeah. That caramel that sticks to your teeth. It becomes like that. Once it gets to this point, it’s pretty hard and doesn’t hold together well, so be careful not to cook it too long. However, even if it sticks too much , it can still be fine, but in this state, the anisakis aren’t dead. It’s fine to wash it off with water that’s only about 40°C, but I think if they still want to survive, they should still be in it. So, once you’ve used it, please remove the miso, put it in a ziplock bag, and freeze it. The anisakis will die within 24 hours of freezing, so once it gets to this point, it’s yours. By the way, this is one I made last year. So, if you put this in the refrigerator or freeze it under running water, it will drip quite a bit. Because it will drip, even if it turns caramel, it will return to its original state through this drip. So, even if you overcook it, it’s okay. That’s all from Tanisaki . Well, that was just a message from Tanisaki. Well, that was just when the edges had turned caramel-like . Once the whole thing becomes hard, it probably won’t go back to its original state, so be careful not to overcook it. That completes the miso pickle . Now, from here on, we’ll start with the standard salmon roe pickled in dashi soy sauce. This is the usual. Just tear it apart a little at this point , and from here, we’ll make the 70°C brine . If you’re too lazy, just add a little salt. Okay, I think this is 70°C, add salt, and make it like a bland miso soup. After dipping it in hot water, I’ll immediately chill it, so I’ll prepare some ice water. Okay, let’s get started . Add the salmon roe as gently as possible all at once, and swirl it around with chopsticks. This is fun. If you swirl it clockwise or counterclockwise, the skin will slide right off. It feels great. All three are a leisure activity unique to this time of year. Of course, you can do it by hand as well. The reason I swirl the chopsticks around is because the quantity is so large. I’m making the same amount as a restaurant would prepare, so if I keep doing this, it ‘ll never be finished, so I swirl it with my chopsticks. Then, pour out the hot water and add the salt water. Add the salmon roe without adding any liquid. Then, as usual, place your fingers on the bottom of the bowl and press “ready.” As you swirl the salmon roe around the bottom of the bowl, the salmon roe will swim, lifting up any crushed skin or membrane, which you can then discard. At this stage, you can flick off any large membranes with your fingers . Once it’s clean, add the salt water again. Flush. Now, the question arises as to how many times to do this. When I was using fresh water, it seemed to get harder and harder with each flush, but now I’m using salt water, and honestly, I don’t think it gets that hard no matter how many times I do it. So, um, I don’t mind doing it until you’re satisfied . I usually do this about 10 times. Yeah. It’s gotten a lot less. For now, the over-progression is over after the 10th flush. I ‘ve pretty much cleaned out the torn skin and membrane, but you ‘d think that after flushing the water 10 times, the older sakis would also be flushed away . But up until now, only the lighter ones, like skin and membrane, that aren’t filled with flesh, have been floating up. The rest of these fleshy ones will sink to the bottom. That means, of course, the living anisacus will sink to the bottom as well. So, no matter how many times you flush, it’s best to assume that the anisacus won’t be flushed away . So this is where the valley end this year is different. Yes. Make plenty of cold salt water again, and then dab it in. You’ll see them swimming gracefully in the salt water. Prepare a sieve that will not remove the salmon roe, but will easily remove the anisakis. If you swipe it all at once, if it’s in the middle of the salmon roe, you won’t be able to remove it. Take it out a little at a time. This should be fine. It’ll definitely come out. If you don’t want to bother doing this, then, um, freeze it after you’ve soaked the salmon roe . I consider salmon roe a battle for anisakis. Okay, that ‘s good. Okay. No moving creatures. This hasn’t drained enough yet, so lift it up and tilt it a little to shorten it. Once the water has drained thoroughly, then transfer it to a clean container. Okay. A little rude. Yeah. The skin is soft. And there’s no longer that queasy feeling in your mouth that you got when you ate it raw earlier . Sweet and delicious. This is the pickle we’re making today. Once everything is mixed in, put it in the refrigerator. It will take about 6 to 12 hours. Well, I don’t really need to cut it up, I’ll just eat it as is. If so, it’s already delicious at this stage. If you’re cutting it into slices, um, let it sit in the refrigerator for 6 to 12 hours, as desired. The expiration date is the next day, so you ‘ll probably want to eat it by the day after that. So, here’s the remaining 3kg, but I can’t eat it all in one go, so I’m going to freeze this. So, I didn’t do the anisus removal that I was so busy with earlier . So, this is just a little chat, but this one doesn’t have that dark stuff in it, and I think the color is much nicer than the previous one. This is the salmon roe I’ll be serving to you all at our offline meetups and such in about a year. This is the one for you guys, the real one. Okay. Okay, so the water’s been drained off on the other side now . That’s all good. Oh, so, when freezing this, after using it once , please put it in the freezer. If you do it all at once, you’ll have to thaw it and freeze it again every time, so I think it’s better to freeze it in small, easy-to-use portions like this. When you freeze it, it always gets a little squashed . Right now, it’s stuck to the bottom. However, if you make the soup stock again after answering the questions and re-freeze it, it will expand again. I know it’s a bit of a hassle, but I hope it will be helpful when freezing . Okay, next, there’s a method I’d like to try from here. It’s the method used in the shops I usually study, but shops can’t afford to let anisakis become a problem, right ? So, I’m a guy who definitely kills anisakis, but when I first heard about this method, I thought it was annoying. So, it’s the same up to here. What should I do? Maybe I’ll go for about two hours. Then I’ll be here. 80° to 90° water. It’s so hot you can’t even stick your finger in it. I stirred it in a pot and the skin came off, so I cut it into pieces and cooled the temperature all at once , which apparently makes the skin harden. So, apparently, you have to trickle the water in like this to avoid changing the temperature too suddenly. This way, the ikura are already 1 minute hot at 70°. But at 60°, it’s more like a 1 minute heat. So, even if you add 70° water, the ikura is still cold, so I think the ikura are 1 minute hot. Well, I don’t know how quickly it heats up, but this one is definitely over 80°. In the water. That’s instantaneous. Well, I ‘m thinking right now that 90° is a bit too hot. I wonder if the skin will harden , and since I’m using fresh water, I’m a little worried the skin will harden . Anyway, let’s skip ahead a bit until the temperature cools down to a bare minimum. And it cooled down just fine. About 10 minutes, I think. It felt like I was just sloshing around for about 5 or 10 minutes . And, as I was using fresh water, it turned white . Now, since I’d already left it in fresh water for this long, I didn’t think there was any need to immediately use the salt water, so I just put the salt swimsuit from before in, well, water. Wow, this feels nostalgic. It reminds me of my first and second years. The amounts are a little different, so I can’t really say, but it was definitely quicker. I guess it solidifies in the fresh water. Then I cut this one in a strainer, and it’s completely white now , but that’s the same when you drain the water in a strainer, and if you sprinkle some salt on it and mix it, it will go back to its natural color right away. Okay. Okay, now that the water has drained , then… Okay . It instantly turned a beautiful rouge color, and since it was still in fresh water, it feels a little deflated , so let’s let it absorb the broth thoroughly before touching it. Well, this one can also be stored in the refrigerator . Okay. Well, there’s still a little bit of tendon left , but I get it. I know I’ll definitely get yelled at for this, but there’s something I’ve always wondered: Is it still tasty even if you cook it? Up until now, I’ve always pickled it in soy sauce. I’ve also salted it at home. Then I’ve gone from light soy sauce to clear soy sauce to miso, and I feel like I’ve pretty much made it so that it’s eaten raw. So, I don’t have any particular complaints about it, but if it’s still tasty even after cooking, the range of dishes becomes much wider. So, when I go to a restaurant and ask, ” Is ikura still tasty even after cooking?”, the answer I always get is, ” No, I think it gets tough and then it’s over .” I think it might be, but because I say “I think so,” you know, it hasn’t been experienced by everyone, so it might actually be delicious . So, even after wondering whether to grill it, boil it, or not, you know, simmered fish is really delicious. Now that I’ve done my best to avoid any potential problems, here are the ingredients for this egg stew. Here are the water, sake, strong soy sauce, mirin, and sugar, with the amounts for today being 400cc, 200cc, 60cc, 60cc, and 60g. Sorry, the ccs are a bit mixed, but these are the ratios for a sauce that goes well with white fish. Since I’m cooking muscle fish this time , I’ll use a coarse sauce for the eggs. I wanted a stronger, sweeter sauce, but for some reason, it just didn’t work. Then, add all the seasonings to the frying pan and you’re ready to go. First, boil the eggs as usual and quickly wash the surface. Then, quickly pour off the hot water and wash off the slime on the surface, and then do the same as with regular boiled fish. Okay. Put it on the heat . Once it’s boiling, add the pork. This will allow the rainbow sauce to flow smoothly and hit the tendons. Wow, something amazing has come out of it. Okay, so that’s 10 minutes. Well, the fish roe is really big, so 15 minutes. Okay. It’s cooked for now. Visually it’s a zero . Let’s eat. Oh, I can’t cut it with chopsticks. It’s about as chewy as hariboumi or raguumi, and each piece of salmon roe is squishy. But the soup is so delicious, I just want to drink it. I’ve never eaten it, but it’s like that tiny eraser on the tip of a mechanical pencil. I imagine it would taste like that. If you ask me whether it’s delicious or not, I’d say it’s not. And, what I found interesting was the membrane that surrounds the tendon. I thought this membrane would create a more squishy texture like a fish stomach, but it doesn’t have any texture. But I’m hungry now, so it’s fine . Yes. I’ll eat it responsibly. Yes. Good morning. It’s been almost a full 24 hours. Yeah. Yeah. First, here are the miso-marinated oysters. I’m not sure if this will convey anything, but can you see how sticky they are ? They’ve turned into a sticky sheet, and they’re sealed up pretty well. Just tear them off and eat them, and if the flavor is just right, then you’re good to go . Okay. Put them in a Ziploc bag like this and put them in the freezer for at least 24 hours. Okay. I’m off. So, about two days have passed since then. As for these miso-marinated oysters , they’ve just finished freezing them in the fridge after 24 hours, just before Friday . And as for these dashi soy sauce marinades , I left them in for longer than necessary. Then I put them in a pan and drained the marinade thoroughly, and here they are. The ikura with dashi soy sauce is finished. And here is the 90° baster. This one is also finished. So these will wait in the fridge until they’re ready to use. Next up is these miso-marinated oysters. Even if you think that the moisture has been thoroughly removed from these miso pickles, they will still drip and become soggy, so if you are concerned about this, please use a paper towel to gently wipe off the moisture. At this point, it’s fine if each grain is a little crushed. Now , each grain is a little deflated. And it’s clear that They’re seed-topped and sticky, and I think this is the most delicious state. However, if you freeze them and find that each grain is surprisingly firm and you have n’t used much, that doesn’t mean they’ve failed; just cut them again . If you freeze them overnight, or about 6 hours, the moisture will be nicely removed, so if they’re not quite ready, you can cut them again, or if you don’t want to bother cutting them, instead of eating them as is, it’s delicious to add some of this muscle powder to the skewer. That gives them that granular texture, that fresh, rare feeling. It’s delicious in its own way. Try it to your liking. You can cut these with a knife, but cutting them with a knife is actually quite good, okay? Yes. Since you’ll be cutting a lot of grains like this, I recommend using scissors. This way, you won’t damage the grains too much, so use scissors and take a bite. Wow, this part looks so delicious . Normally I’d sprinkle some chrysanthemum petals and shiso leaves here, which would look nice, but I didn’t have any on hand today, and since it’s getting colder, I’ll just use yuzu. Okay, so this completes the miso-marinated muscle muscle. And, of course, I’m stupid, so I ‘ll multiply it by 40. So, this will also wait in the fridge until it’s time to use it. Now, since we’re making that vinegared rice, let’s quickly cook the rice. This time, we’re using No. 7 rice . Five rices worth of regular white rice is already gone, and two rices worth of pressed barley have been added . Sushi usually has silver rice, but I like barley, so I’ve added some dashi kobu. Then, here, it looks like dashi kobu. All I have to do is cook this. Now, we’ll use this for the pressed rice. Put these ingredients together. Here, we’ll start with red rice, three notes of salt, and here, the amounts for this time are 300g, 75g, 150g, and 34g. The ratio is 70g of the mixture per batch of rice. This is the same ratio as when I made shrimp nori the other day . So, throw it all in a pot and heat it up . Once it bubbles up, turn off the heat and it’s done. Now, let it cool down a little . Okay. So, the rice is cooked. Okay. Well, then, just like always . First, drizzle the vinegar all over the rice without crushing the grains, but to break up any clumps . Then, use all the moss skin to loosen it up and spread it out, cut the crust and spread it out. Okay . Blue, Mekrinoside to remove excess moisture. That’s it. Then, transfer this to a bowl. Cover with the soy sauce and your salmon roe is ready. Ready to eat , and it’s finished. It’s an Iku party. I’m sure eating all of this Iku would kill you. This time, I didn’t season it lightly, but I intentionally seasoned it quite strongly, so it looks like it’s quite salty. Drink lots of water. Okay. So, let’s eat. Oh, the temperature feels like -1°C on the goldfish. Let’s get started. First, let’s compare the temperature . First, this. Just like last year, it’s made with 60°C fresh salt water. This one doesn’t use any fresh water. Hmm. Wait. It’s hard. No, no way. It ‘s made exactly the same way as last year, so it can’t be hard, but it is. Of course, it ‘s not bad, and the taste itself is incredibly delicious, and if a restaurant made sushi with this, it would be delicious salmon roe. You’d probably say it’s the perfect time of year, but deep down you’d probably think it’s a little hard. That’s how it is. I wonder why. So , here, we pour in, uh, 90°C fresh water and let it cool slowly. Wait. It’s really delicious. Uh, wait. Why? When we boiled the sushi we made last year in 70°C salt water, it turned out incredibly soft. It was so soft that I said this was the best way to make it. Uh, wait. Why? Well , the reason I didn’t like it was because, this time, I had 11kg of ikura in the kitchen. I think you thought it was really bad, but I originally bought 12kg, and I’m sorry, I only used 1kg of that. Well, I had made a prototype beforehand. If there was no difference at all, it wouldn’t be interesting for the video, so I made a prototype just to see if there would be some difference. When I made the prototype, I didn’t use fresh water, so this one turned out softer, and then I cooled it slowly with water. This one turned out a little harder. But, you know. Not so hard that it was unappetizing, but more like, “Oh, yes, this one definitely feels like the skin is stronger.” So, I thought it would look good in the video. Okay, I went and made it, and this one turned out really puffy, the exact opposite of the prototype . So, I think this is probably where the individuality of the ikura came out . Yeah. This one is overwhelmingly more delicious. Honestly, it’s my fault for filming with a predetermined conclusion in mind, but I didn’t expect it to end up like this, so I’m a little surprised. I wonder if the timing is a factor. I bought it late in the salmon roe season, at the end of October or early November. So I remember the salmon roe itself being pretty good , but this year I bought it a little earlier, around early October, and that’s how it is now. Maybe the bigger it is, the softer it is. But the salmon roe season is late, and they say that if the salmon roe gets too big, the skin gets tough. I wonder. I ‘m starting to get confused. Oh well. Anyway, delicious food is delicious. Whether I pour it on at 90° or slowly cool it in fresh water, it’s soft. That ‘s something I can definitely say. This time, there are just too many things I want to test next year . Anyway, for now, this method is my MVP of the year. This is a surefire way to kill anisakiasis , so this is the safest, soft, delicious, and has no issues at all, so if I were to recommend it to everyone, this might be the way to make it. If the salmon roe is good, then it’s fine. I could have used plain rice, but today I was wondering if sushi rice, or rather sushi with barley rice , would taste good. Eh, isn’t it just plain delicious? Personally, the barley is so chewy and crunchy that I think it could even be used to make regular nigiri sushi. Yes. Then, add a bunch of salmon roe. Salmon roe and. Yeah. Sushi is delicious, isn’t it? But honestly, I’d rather have hot miso soup than beer. How can I put it, the ratio of salmon roe to rice is so wrong that it’s a little salty, but that ‘s good. What can I say, this is basically a drink. I probably don’t need to fast forward or anything. Because you don’t have to chew it . It breaks just by touching your teeth. The salmon roe really does feel like a drink. In an instant. Okay. Okay, moving on. Yes. Miso-marinated. This is a great part. Yeah. Winner. I really love miso-marinated. How can I put it, the skin is really chewy and sticky, like a wabi-mochi, and with soy sauce-marinated salmon roe, it absorbs the broth and gets plump, but with groove-marinated salmon, the appearance shrinks. So , how can I put it, it gives the impression of a stronger umami. It’s more mellow, or something. Yeah. This is good. Actually, um, this year I was thinking of making nigiri with this miso-marinated sushi, but I thought it was a bit of a pain, so I just ate it with vinegar and it’s almost like sushi. This is good. If you like , spread a little of this super miso on rice, then put the miso-marinated salmon roe on top and roll it up. Yeah. I really love it. But you know, when you eat salmon roe, the smell of seaweed goes really well with it. Isn’t it? So it’s delicious just as it is, but you’ll want some seaweed . So I’ll add a little more seaweed later. For now, I’ll have the sushi rice and the miso pickles. Time just for these guys. And I’m starving now, so let me concentrate on eating for a bit . I’ll stop eating and then my stomach will calm down a bit. And then, okay. Now, let’s go back to basics and have some more . Yes. This one is also very filling. Oh, it’s amazing. The soft one I had earlier felt like a drink, but this one is like an endless popping sensation. It’s like a mini explosion popping popping in your mouth. This is amazing. Okay, let’s move on from here. Yes. Seaweed. All that’s left is to add the miso pickles to this seaweed with the sushi rice. And then it’s like this. It’s so delicious that I don’t even need to say anything more. Well, what I find interesting is that when you add the aroma of seaweed, this dashi pickled dish goes really well with it. Comparing the tastes , I think the miso-marinated version, of course, and the vinegared version, but compared to the white rice, I think it goes better. The dashi stock really stands out when it’s served with vinegared rice. But I could really eat this forever. So, this is the last miso-marinated version . Yes. Cheers. So, that’s all the rice left. I thought about doing it in a rolling style until the end. But then I got tired of rolling each one. So, I’ll go back to the bowl for the last time, and I’ll skip the ikura, sorry. There’s not enough rice here. It could have been a little more. Maybe just another ladleful. I have a little left, but I’ll save that for a midnight snack. Yes. And so, the final sprint . That was it. It was delicious. I guess ikura always makes people happy. This time, it was a little bit beyond my expectations , but this year, I didn’t quite get the softness of the river salmon roe that I’d hoped for, but it was still delicious. I still have plenty of the miso-marinated salmon roe left in the fridge, and some salmon roe to serve in the future. I have about 3kg of that left in the freezer, so for now, it looks like I’ll be able to enjoy salmon roe for another year. I might buy another 12kg. This year’s snow is also, like last year’s, making a nice sound. It may not be something you can buy in bulk , but if you do it at home, it’s a great idea . See you in the next video. Bye-bye.

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皆さんはどう思う？？

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