コストコの海鮮って美味しいの？爆買いして辛口レビューしてみた。

Summary

Кэнеко с восторгом делится своими впечатлениями от посещения КОСТКО - американского склада-магазина с системой членства. Она демонстрирует и дегустирует свежие морепродукты, купленные там, включая лосося, креветки, осьминогов, морских гребешков и крабов. Кэнеко восхищается качеством и ценами на продукты в КОСТКО, а также рассказывает о приготовлении сашими и навара из морепродуктов. Видео наполнено увлекательными деталями о продуктах и процессе приготовления, передавая энтузиазм Кэнеко к высококачественным ингредиентам и кулинарии.

Takeaways

• 🛒 Видео посвящено покупкам морепродуктов в КОСТКО (COSTCO) - сети оптовых складов-магазинов в США.
• 💰 В КОСТКО действует система членства: ежегодный взнос 4000 иен для обычного членства и 10000 иен для премиум.
• 🦐 Среди купленных морепродуктов: филе атлантического лосося, аргентинские красные креветки, осьминог, абалон, гребешки, икра лососевых рыб и другие.
• 🦀 Видео демонстрирует разделку и приготовление блюд из купленных морепродуктов, например, сашими, набе с крабами и др.
• 😋 Акцент на высоком качестве и свежести продуктов из КОСТКО при относительно низких ценах.
• 🍣 Показана презентация готовых блюд на тарелке, советы по нарезке и украшению сашими.
• 🏪 Отмечается, что в КОСТКО часто покупаешь слишком много из-за привлекательных цен и широкого ассортимента.
• 💳 В КОСТКО принимаются только определенные кредитные карты, рядом с кассами есть банкоматы.
• 🎥 В магазинах КОСТКО обычно не разрешают снимать видео внутри помещений.
• 🔁 Автор намерен и дальше покупать интересные продукты в КОСТКО и снимать о них видео.

Q & A

Что такое COSTCO?

COSTCO - это американская оптовая сеть магазинов, работающая по системе членства. Члены платят ежегодный взнос (около 4000 иен или 10 000 иен для премиум-членства) за возможность совершать покупки.

Что купил ведущий в COSTCO на этот раз?

Ведущий купил разнообразные морепродукты, в том числе филе лосося, аргентинские креветки, осьминога, абалоне, гребешки, соленую макрель, пангасиуса, нерку, икру, устрицы, крабов (снежного, золотого и синего).

Почему ведущий решил приготовить сашими и набэ из своих покупок?

Ведущий решил приготовить сашими и набэ (горячий суп с морепродуктами), чтобы продемонстрировать разные способы употребления купленных свежих морепродуктов и полностью насладиться их вкусом.

Какие советы ведущий дал по очистке и подготовке аргентинских креветок?

Ведущий посоветовал снять панцирь, удалить кишечник на спине креветки и промыть креветки в подсоленной ледяной воде перед употреблением в сашими. Он также рекомендовал надевать перчатки при очистке красных креветок, чтобы не окрасить руки.

Как ведущий описал вкус устриц, купленных в COSTCO?

Ведущий высоко оценил вкус сырых устриц из COSTCO, назвав их очень свежими и восхитительными. Он отметил, что устрицы из Хиросимы - настоящее сокровище Японии.

Что ведущий сказал о цене на морепродукты в COSTCO?

Ведущий неоднократно отмечал, что цены на многие морепродукты в COSTCO очень низкие и выгодные по сравнению с обычными магазинами. Например, он назвал дешевыми цены на филе лосося, аргентинские креветки, гребешки и клешни краба.

Какие еще товары, кроме морепродуктов, ведущий купил в COSTCO?

Помимо морепродуктов, ведущий также купил в COSTCO фрукты: гранаты, ананас, черную смородину, малину и ежевику. Он высоко оценил качество фруктов в COSTCO.

Почему COSTCO требует членства для совершения покупок?

Система членства в COSTCO позволяет предлагать более низкие цены за счет экономии на операционных издержках и отказа от значительной рекламы и маркетинга.

Какой совет дал ведущий по хранению замороженных морепродуктов?

Ведущий посоветовал съедать замороженные морепродукты в течение 2-3 месяцев после покупки, так как длительное хранение в домашней морозильной камере приводит к потере свежести, даже если морепродукты были заморожены при очень низкой температуре.

Почему видео было снято как раз о посещении COSTCO?

Ведущий упомянул, что недавно пристрастился к покупкам в COSTCO и размещает видео о своих походах в эту сеть на своем дополнительном YouTube-канале. Текущее видео послужило примером возможных покупок и блюд, которые можно приготовить.

Outlines

00:00

😃 Знакомство с COSTCO и покупка морепродуктов

В данном параграфе рассказывается о том, что COSTCO представляет собой американский оптовый склад, где ведётся продажа морепродуктов. Автор недавно начал делать покупки в COSTCO и хочет поделиться впечатлениями. Он покупает различные морепродукты, такие как филе атлантического лосося из Норвегии, аргентинские красные креветки, осьминог из Мавритании, абалон из Кореи, гребешки, сушеную на мирине ставриду, пангасиуса и многое другое. Автор восхищен ассортиментом и ценами на морепродукты в COSTCO.

05:00

🦀 Обработка и подготовка крабов, креветок и абалона

В этом параграфе описывается процесс разморозки и подготовки купленных морепродуктов, таких как крабы, креветки и абалон. Автор рассказывает о важности удаления корочки льда с замороженных продуктов для сохранения вкуса и предотвращения обезвоживания. Он разделывает большого снежного краба, отделяя мясо тела от клешней. Затем переходит к аргентинским красным креветкам, объясняя, как правильно их очистить и удалить кишечник. Также автор демонстрирует способ приготовления абалона для сашими и набэ.

10:01

🍣 Приготовление сашими из морепродуктов

В данном параграфе подробно описывается процесс подготовки ингредиентов для сашими. Автор рассказывает, как правильно очистить и нарезать абалон, красную икру, лосось, гребешки и устрицы для сырого употребления. Он объясняет важность тщательной промывки и удаления посторонних примесей, чтобы обеспечить наилучший вкус морепродуктов. Также автор демонстрирует способ красиво оформить сашими на тарелке, используя зелень и нарезку под определенными углами.

15:02

🍽️ Сервировка и презентация блюд из морепродуктов

В этом параграфе автор рассказывает о финальной стадии приготовления - сервировке блюд из морепродуктов, купленных в COSTCO. Он выкладывает сашими из лосося, гребешков, креветок, осьминога и абалона на лодочку для сервировки, используя шисо и другие украшения для придания блюду привлекательного вида. Автор делится советами по оформлению сашими, чтобы оно выглядело аппетитным и элегантным. Он также готовится приготовить набэ (японский горячий суп) из оставшихся ингредиентов.

20:02

🍲 Приготовление набэ из морепродуктов

В этом параграфе автор приступает к приготовлению набэ (японского горячего супа) из оставшихся морепродуктов, купленных в COSTCO. Он готовит бульон из сушеного тунца, грибов шиитаке и других ингредиентов. Затем добавляет в кипящий бульон крабовое мясо, устрицы, пангасиуса и другие морепродукты. Автор отмечает, что крабовое мясо придает бульону особый вкус и аромат. В итоге получается роскошное и сытное набэ с разнообразными морепродуктами.

25:05

😋 Дегустация блюд из морепродуктов COSTCO

В данном параграфе автор приступает к дегустации приготовленных блюд из морепродуктов, купленных в COSTCO. Он пробует устрицы, сушеную на мирине ставриду, филе лосося, красные креветки, абалон, осьминога, гребешки и красную икру. Автор делится впечатлениями о вкусе каждого блюда, отмечая их свежесть, нежность и отличное качество. Он также пробует набэ, восхищаясь богатым вкусом бульона с крабовым мясом. В целом, автор остается полностью удовлетворен покупками в COSTCO и планирует посетить его снова.

30:06

🍍 Фрукты и другие покупки в COSTCO

В этом параграфе автор рассказывает о других покупках, совершенных в COSTCO помимо морепродуктов. Он приобрел фрукты, такие как ананас, гранат, черника, малина и ежевика. Автор отмечает высокое качество и большие размеры фруктов, продающихся в COSTCO. Он также упоминает о покупке говяжьего языка, который оказался очень вкусным. В целом, автор полностью доволен своими покупками в COSTCO, отмечая большой ассортимент и отличное качество продуктов по привлекательным ценам.

35:11

😄 Заключительные впечатления о COSTCO

В заключительном параграфе автор делится своими общими впечатлениями о посещении COSTCO. Он отмечает, что магазин очень увлекателен, но при этом легко потратить слишком много денег из-за соблазнительных предложений. Автор восхищается ассортиментом морепродуктов, фруктов и выпечки в COSTCO. Он также упоминает об удобстве наличия банкомата рядом с кассой, так как в COSTCO принимают только определенные кредитные карты. В целом, автор остался полностью удовлетворен покупками в COSTCO и планирует посетить его снова при возможности.

Keywords

💡COSTCO

COSTCO - это американский оптовый торговый центр, работающий по системе членства. Члены платят годовой взнос, чтобы получить доступ к закупке продуктов по оптовым ценам. В видео подробно описывается опыт посещения COSTCO и покупки различных видов морепродуктов, фруктов и других товаров по выгодным ценам.

💡Саши́ми

Саши́ми - традиционное японское блюдо из свежих сырых морепродуктов, таких как рыба, креветки, моллюски, тонко нарезанных и подаваемых с различными соусами. В видео подробно показан процесс подготовки сашими из различных морепродуктов, купленных в COSTCO, таких как лосось, креветки, гребешки, кальмары и абалон.

💡На́бе

На́бе - это японское блюдо-наваристый горячий суп или рагу, в котором варятся различные ингредиенты, такие как мясо, рыба, морепродукты и овощи. В видео автор готовит набе из морепродуктов, таких как крабы, креветки, гребешки и устрицы, купленных в COSTCO.

💡Лосо́сь

Лосо́сь - популярная промысловая рыба семейства лососевых, мясо которой высоко ценится за вкусовые качества и питательность. В видео автор покупает филе атлантического лосося из Норвегии, а также целую рыбу дикого лосося sockеye в COSTCO для приготовления сашими и других блюд.

💡Кревет́ки

Кревет́ки - морские ракообразные, высоко ценимые за нежное мясо и широко используемые в кулинарии многих стран. В видео автор покупает аргентинских красных креветок и подробно демонстрирует процесс их чистки и подготовки к приготовлению сашими и для добавления в набе.

💡Кальма́ры

Кальма́ры - головоногие моллюски с восемью щупальцами, используемые в кулинарии многих стран. В видео автор демонстрирует приготовление кальмаров, купленных в COSTCO, для сашими, отделяя голову для приготовления маринованных блюд.

💡Гребешки́

Гребешки́ - двустворчатые моллюски, известные своим нежным и сочным мясом. В видео автор покупает замороженные гребешки в COSTCO, показывает процесс их размораживания, очистки и употребления в качестве сашими и ингредиента для набе.

💡Абало́н

Абало́н - крупный морской брюхоногий моллюск с овальной раковиной, чье мясо высоко ценится в кулинарии. В видео автор покупает корейского выращенного абалона в COSTCO и демонстрирует приготовление его мяса для сашими и добавления в набе.

💡Краб

Краб - морское ракообразное, известное своим вкусным и питательным мясом. В видео автор покупает снежного краба, краба опилио и красного/синего краба в COSTCO для приготовления краб-набе, а также подает сырые конечности краба в качестве сашими.

💡Устри́цы

Устри́цы - двустворчатые моллюски, широко ценимые за нежное и сочное мясо. В видео автор покупает сырые устрицы в COSTCO для употребления в сыром виде и добавления в набе, а также демонстрирует процесс их очистки для лучшего вкуса.

Highlights

COSTCO is an American membership-based warehouse shopping center, where customers pay an annual membership fee to access discounted prices on bulk products.

The speaker recently became addicted to COSTCO and has been posting videos about their shopping experiences on a second YouTube channel.

COSTCO sells a wide variety of seafood products at discounted prices, and the speaker bought a significant amount of seafood during their recent visit.

The speaker showcases and provides detailed information about various seafood items purchased from COSTCO, including salmon fillets, shrimp, octopus, abalone, scallops, and mackerel.

The speaker highlights the significant cost savings on seafood products at COSTCO compared to regular retail prices.

The speaker demonstrates the process of cleaning and preparing seafood items, such as peeling shrimp, removing veins, and slicing sashimi.

The speaker explains the importance of proper handling and storage techniques for frozen seafood to maintain freshness and quality.

The speaker prepares a extravagant seafood platter and nabe (hot pot) using the COSTCO purchases, showcasing the versatility and quality of the products.

The speaker shares tips and techniques for presenting and arranging sashimi beautifully on a plate.

The speaker provides a detailed review and tasting of each seafood item, highlighting their flavors, textures, and overall impressions.

The speaker expresses appreciation for the quality and value of COSTCO's seafood offerings, describing them as a treasure and highly recommending them.

In addition to seafood, the speaker mentions the high quality of other COSTCO products, such as pineapples, pomegranates, and beef tongue.

The speaker highlights the convenience of COSTCO's payment methods, including the availability of an ATM near the checkout for cash withdrawals.

The speaker shares their enthusiasm for COSTCO and expresses a desire to continue exploring and showcasing interesting products from the store in future videos.

The speaker emphasizes the importance of taking a day off from drinking alcohol, demonstrating a balanced and responsible approach to dietary habits.

Transcripts

Hi everyone! It's Kaneko!

So, as for today, have you ever heard of COSTCO?

COSTCO is an American warehouse shopping center.

It is a perfect membership system.

You pay an annual membership fee of 4,000 yen, or 10,000 yen for a premier membership, to become a member.

I've recently become addicted to COSTCO, and I've been posting videos on my second channel.

I'm thinking of putting out a COSTCO video on my main channel as well, so I'm taking a video of it.

COSTCO sells a lot of seafood!

I bought a lot of seafood at COSTCO today!

I bought them two days ago, so they're not quite as fresh as I'd like them to be.

I'm sorry it's take a little while, for various reasons.

So I'd like to introduce what I bought at Costco.

I'd like to do it!

Here's the first one!

Ta-da!

When it comes to COSTCO, this is it, isn't it?

Fillet of Atlantic salmon from Norway

I wonder if the tail is cut off.

It doesn't look like it's bent, but cut like this.

Maybe the tail is cut off.

There was another kind of ready-to-eat seasoned salmon poke or something like that.

I think that's where it's being used.

And they are selling this delicious part as this fillet.

I think it's a very good deal!

578 yen per 100g.

That's 6,190 yen!

That's too cheap!

This is really cheap!

It's famous at the moment.

And this is not thawed salmon.

It's raw salmon!

Salmon tastes so much better raw, so this is good.

And the second one!

This is Argentine red shrimp.

The head is a little black because I didn't buy it today, but that's OK.

Shrimps tend to turn black from the head.

Well, the meat is perfectly fresh.

This one also comes in a package of about 20 for 1821 yen, tax included!

That's cheap!

The rest is here!

Ta-da!

This is very expensive now!

Steamed octopus.

From Mauritania.

2738 yen per piece!

338 yen per 100 grams.

That's normal, to be honest.

Next, this one.

I didn't know they sold this kind of thing.

There was only one!

Abalone.

Korean abalone.

Farmed abalone.

2858 yen for 5 pieces.

That's expensive!

Cheaper places sell them for about 300 yen each, so they're rather expensive.

It's not a deal or anything, so I'm just going to blurt it out.

Next, scallops.

These are frozen scallops.

A lot of scallops in a package for 1,938 yen!

399 yen per 100 grams.

That's cheap!

And I ate them at second channel, and they were delicious!

The fresh scallops are better, but as frozen scallops, they are very tasty!

This is a must buy!

Next is this one!

This is my favorite "Saba no Mirinboshi" (mackerel seasoned with mirin)!

10 pieces in a package for 1998 yen!

That's 190 yen per piece!

I think it's cheap, but it's normal!

200 yen per piece, huh?

That's a little expensive!

I'm very curious about this!

If it tastes good, I think it's cheap!

It's made from Norway's mackerel, so I'm sure it's good.

Next, this one!

This is very rare!

Pangasius!

Aeon is trying hard to sell this.

It's in this state, so I don't know exactly what.

This is a catfish, in short.

This is a freshwater fish.

It's a very tasty fish with no peculiar taste.

You may wonder "what the heck is a name like pangasius?"

It's a very delicious fish.

I want to try it.

It's been a long time since I've had this.

There's more!

I bought about 60,000 yen worth today.

Next.

I thought this one was cheap.

Ta-da!

Wild Sockeye Salmon.

I wonder if it's included a whole fish in this one?

I think it's an amount for one.

3,726 yen for this!

That's 198 yen per 100 grams!

But grams is 1,9 percent?

That's normal.

It seems cheap when there's a lot in it.

But if you look at the grams calmly, it might be normal.

I might have fallen for the COSTCO magic.

Next...

Salmon roe soaked in soy sauce.

988 per 100 grams.

That's 3,903 yen.

Well, that's normal.

If it's good, it's okay.

Ikura (salmon roe) marinated in soy sauce has a lot of depth.

The taste varies from maker to maker, so I'm looking forward to it.

Next, this one!

This is the one I'm most interested in.

Raw oysters!

For raw eating!

The date is until today!

It's my fault that it's only until today, but

500g is a little.. there's no price tag on it.

I forgot the price.

The next one is freezing.

Red king crab!

I wonder if this is red king crab.

Boiled Golden King Crab.

Ah, it's a golden king crab, so maybe this is not a red king crab.

Blue king crab maybe?

And this one, well, it was a great price, too.

It's for raw consumption.

Well, it's already boiled, so that means I can eat it as is.

Next is this one!

Ta-da!

Snow crab!

This is a snow crab, but i think this is barudai.

It's so delicious, even if this big snow crab.

It has 7 legs!

The base of the foot and the claw are also included, and there is a lot of body meat in the back of the body.

I think this is good.

When I say I'm having a crab nabe, one of these would probably serve 4 or 5 people in my family.

I think it makes a very good soup stock.

I think it's delicious.

Next, this one.

I thought this was amazing!

Snow crab claws!

From Canada!

One kilo for this price!

Amazing, isn't it?

And it's for raw consumption, so you can eat it as is.

I think it's boiled, oh it is boiled.

Already boiled.

You can eat this right away if you thaw it out.

Here's what I bought today.

And pomegranates.

I bought these outside of the video.

And some pineapple.

This is a great pineapple!

And then there's blueberries.

Raspberries, Blackberries.

This COSTCO sells fresh blackberries.

I was so impressed.

This berry called "blackberry" is so delicious!

They are so delicious!

They taste like grapefruit even though they are berries.

The aroma through the nose is similar to that of mulberry in Japan.

It has a scent similar to those.

This is good for the body.

This is a lineup like this.

Then today, i'll use this.

Sashimi that can be served as sashimi.

And the rest, well, let's make a nabe.

Sashimi and nabe.

And let's grill salted salmon and mirin dried salmon.

That's the lineup I'd like to make.

Okay, then, let's start with what to cook.

Red shrimp

Argentine shrimp

Let's peel them.

Let's wash the abalone.

That's about it.

I think these are the only two things i need to handle.

Let's do this.

[Cooking Start!]

Okay, first, let's defrost the crab.

If I defrost all of them, I can't eat all of them, so I defrost only the ones I am going to eat.

Crab claws

This crab claw has a slit like this.

Very kind!

It smells so good!

It smells so strong!

They are from Canada!

I think it's delicious.

It depends on the manufacturer, but if it's Russia or Canada, I think Canadian manufacturers tend to be better tasting.

This is just my opinion.

But I think the number of times they are frozen is different.

This is snow crab

It looks like this.

I knew it was in there properly.

There's also a layer of grease on it.

What's the purpose of the ice coating?

If you keep crabs and shrimps in the freezer for a long time...

The water in the crab or shrimp will evaporate in the freezer.

So, the crab or shrimp will be freezer-burned and become shredded.

To prevent this, the crab meat is protected by this film of ice.

Therefore, this film of ice will not release the delicious soup stock of crab.

If you want to use it in a pot or something, be sure to remove the ice film.

It smells bad.

I like to put crab in a pot, so the meat of this body gives a very good broth when making a crab nabe.

The more of it you put in, the better it tastes!

It's a waste to use it all, so I'll leave some.

But frozen crabs and shrimps, no matter how frozen they are, if you leave them in the freezer at home, they will lose their freshness more and more!

If it was -60 degrees for business uses, it might stay fresh for a year or so.

But the temperature in a home freezer is low.

So no matter how long you keep them frozen, you should eat them in about 2 months or 3 months.

Red king crab

Maybe blue crab.

This is fat.

This one, though, not so much.

There's two big legs and a little bit of body here and there, and not even half of this.

Two thick legs.

The meat of the body is only this much.

I think this one cost about 6,000 yen, but they're expensive now.

That's about it, huh?

But it's been processed well for easy eating.

I thought it was very inexpensive if it cost 5,000 yen.

I'll melt this much crab.

Now, let's process the abalone.

I want to put abalone in a nabe today.

Let's make one sashimi and the rest in nabe.

Five abalone is expensive.

Fish shops in our area sell them for 300 yen, 500 yen.

The one that looks the most alive.

This one is the most alive.

Alive so far.

Well, they were fresh.

As Expected

I'm going to wash it clean.

This abalone is..flip it over and it's a blue body color? This one is green.

These are farm-raised.

Natural abalone is darker and has various kinds of seaweed.

About 90% of the farmed abalone in Japan comes from Korea.

There are abalone cultivated in Japan, so this green one does not necessarily mean that they are from Korea.

But you can assume that most of the abalone with greenish shells are Korean abalone.

But even Korean abalone is delicious.

Very tasty!

A little trivia for you to keep in mind

Natural abalone does not have this color.

Then today i will put the fish in the nabe with the shells, so i will wash the shells as well.

Well, the farmed ones are tasty, but the wild ones are better.

And the price is different, too.

The aroma and the quality of the meat are totally different.

The abalone is cleaned.

Then, Argentine red shrimps.

I think this red shrimp is very cheap.

1800 yen for this is cheap!

And that's including tax!

You can't find them at this price!

I'm impressed with COSTCO!

First, let's remove all the heads.

Fresh red prawns taste great with miso paste.

Please eat the miso the same day you buy them.

It would be best if they sell them frozen.

They're frozen in a box about this big, assembled in a box.

I think they thaw it and put it on the shelf.

Sold frozen, it's the best.

You can thaw them at home whenever you like.

But that doesn't have the same impact, does it?

I think it makes more of an impact if you melt them and put them in a row, so that's why they sell them melted.

Like this

This is also very tasty in miso soup.

I don't use the head of this shrimp for soup because I have crab today.

So, a word of caution when peeling this red shrimp.

If you peel it with bare hands, the red pigment will stick to the shrimp.

To make it easier to understand, I'm going to peel it with these white gloves on.

You'll be surprised!

I think you should definitely wear gloves when you peel red prawns.

I'm going to peel it normally like this.

Just peeling one more shrimp, you can see it's a little red.

If you peel many shrimps, you'll get a very red one.

It's very easy to peel.

I'm really fast at peeling shrimp shells.

I remove the shell here, and it looks like this.

Put them in here and peel off the joints 1, 2, 3, 4.

Remove the joint you want to peel like this.

After removing one of the joints, I put it inside with my thumb like this.

Do this quickly

It looks like this.

I can easily peel a pack like this in about 3 minutes.

As you can imagine, after 7 years of seafood YouTube, it gets faster.

I've always been a shrimp lover, so I'm quick at removing them.

Well, I guess there is always someone better.

I'm sure there are a lot of people faster than me.

I'd like to battle with them.

I've finished peeling the shrimp.

See, there's a lot of red pigment on it.

That's the trouble, isn't it?

Once it gets on your hands, it's hard to remove.

You can use the shells to add fragrance to oil to make shrimp oil or something like that.

It smells good.

It's a red prawn, but i can't eat it in this state yet.

Red prawns have a very strong back vein.

So I need to remove the back vein.

Before removing the back vein, wash the shrimp lightly in ice water.

If you eat it as it is, there is a little bit of scum on the surface, so if you are sensitive to crustaceans, you may feel a little bit irritated in your throat.

So, rinse it lightly.

Add a little salt to the ice water.

Make a salt water ice bath and wash them in it.

Then, rub and wash.

In this way, it becomes clean.

Then, remove the back vein.

The back vein are in the back of the fish.

This is the belly.

Put the knife lightly on the back.

Shallow.

If you do it shallowly, you will see black streaks like this.

This is the back vein.

Inside this, there are a lot of dregs that this shrimp ate.

It's not pretty.

And it's very crunchy.

And it smells bad.

You have to take this off.

If you don't take it off, you can't eat it as sashimi.

If it gets in your mouth, it's very uncomfortable.

There are people who make videos on tiktoks and YouTube short videos where they eat the shrimp like this.

If you admire them and eat them with the skin still on, you'll be in big trouble!

Be sure to remove the back vein.

Another way is to stick a toothpick or a metal skewer like this into the back of the shrimp.

That's how you get the back vein.

I like this method a lot.

If you do it this way, there's going to be a cut in it.

I don't really like it.

I like to use a toothpick like this.

If I cut it in the middle, I start from here and take it out again.

And it's quick.

If you want to see it with your own eyes, it's better to break it.

I think it's up to you to do it as you like.

Some of them don't have back vein like this.

There are some with no back vein, but there is no garbage in the back vein.

So it's not always the case that there is no back vein in the back.

This one has a lot of it.

The abalone has been peeled like this.

Then, let's make the abalone into sashimi, shall we?

You can easily peel an abalone like this with a spoon without using a special tool.

There is a hole here, right?

Not the one with a hole.

The one without the hole.

Put the spoon in from this side.

Then, there is a scallop in the middle, so remove the scallop.

The scallop has been removed.

And then the other side.

The one with the hole

I'm going to take it from here like this.

Then you can remove only the meat.

Then, on the other side of the scallop, there's still the liver.

Remove the liver.

If you take the liver from this side, you can remove it without tearing it.

If you do it from the other side, it is easy to be crushed.

Yes, it's easy to remove the liver like this.

Put the liver in the nabe.

Then take off the pillar, flatten it, and here's this red one.

This is the salivary gland, so remove it.

Salivary gland, or beak, I guess.

The abalone uses this beak to eat the seaweed on the rocks.

Then cut a little slit like this.

Do you know what the best part of the abalone is?

It's...

It's this beak.

Sashimi and grilled abalone, I think this beak part is the most tender and tasty.

People are always fighting over the beak.

Yes, it's cut.

Then put it on the knife so as not to break it, and put it back on the shell.

You can slice the scallops, but if you want to be stylish, cut a slit in the scallop.

And here's how the slit looks like.

Then, make another slit in between the two.

And then open it up like this

It's very stylish, isn't it?

Now the abalone sashimi is ready.

Then, let's take care of the salmon and the rest.

It's really nice to have only the tasty parts.

Let's start with the belly.

I'll take one fence with the belly.

It's the fatty part of the salmon.

Toro salmon.

And this is the back of the salmon.

It's a little big here, so I could cut it like this.

But when you cut it for sashimi, it's a little too thick.

Lay the knife down a little and drop it like this.

It's easier to cut it like this when you cut it into sashimi.

It's in a triangular shape like this.

This shape is the easiest to cut into sashimi.

How about the bones?

The bones have been removed.

No bones.

I'm grateful for this.

So put another one here, diagonally, all the way through.

Wow, this is very well processed.

The fence was removed like this.

Once it's like this, all you have to do is cut it, so it's very easy to use.

Next is the octopus.

A whole octopus!

First, remove the head.

I recommend to use the head as a vinegared dish.

Cucumber, wakame seaweed, and octopus head cut into chunks and dressed with sanbaizu (vinegar) is very tasty!

If you buy a lot of octopus this time of year, you can make oden with it to get a very good soup stock.

It becomes tender and delicious!

It can be used for a variety of dishes, not just sashimi.

Well, the preparation of octopus is now complete.

Next, scallops and raw oysters.

I'll do a little processing for these as well.

Scallops are also lightly washed.

There may be shells on the scallops, so remove them.

Add salt to ice water.

And a little bit of sake.

Then wash them in the water.

If you wash them in fresh water, they will be bloated and the flavor of the scallops will be lost.

If you add salt and sake, you can take out all the impurities on the surface.

Then transfer them to a colander.

This is very important, but it's very important to drain off the water here.

Taste a piece.

Delicious!

And then raw oysters.

I eat this pack of raw oysters so much!

The way I usually do it is to first put it in a colander.

Then I put a lot of salt on it.

Like this.

Then I do like this.

Then a lot of slime comes out like this.

See?

It tastes better if you remove these slips.

Even though they're for raw consumption, it's better to do this step.

Oysters for raw consumption in a tube or in water, you don't have to do that much.

This peeled-off, waterless type of oyster for raw consumption feels better to me when I do this.

You see, there is a lot of slime.

If you do this, it becomes very easy to eat.

When it becomes white to some extent, wash it off thoroughly.

This is important.

Make sure to rinse well.

I put a lot of salt on it, so if you don't wash off the salt, it will be too salty.

See how shiny and clean it is now?

You can use grated daikon or potato starch, but the easiest way is to use salt.

Just put it in a colander, sprinkle salt on it, and shake it.

It's so easy to do!

I recommend this method.

Let's put a little bit of this in the nabe, too.

All right, now that i've finished preparing all the seafood, let's put it on the plate.

Today's plate is here.

A boat.

I'm going to serve it in a boat.

Then let's cut the sashimi.

Let's put the sashimi on the boat.

First of all, i am going to put tsuma.

Today, i am going to put the sashimi in a simple way.

First of all, let's put salmon!

I'll put shiso leaves on the top.

Then cut it into pieces.

Make the thickness as even as possible.

And make sure the corners are square.

Sashimi is all about the corners.

When the corners are sharp, the sashimi looks very tasty.

Today i only have salmon, scallops, octopus, shrimp, abalone, and salmon roe, so it's a bit monotonous.

Well, it looks like the salmon is the main dish!

Let's move on to scallops.

The scallops are also well processed.

They feel totally different when you hold them.

It's important to do that.

Let's open them up.

Open.

Like this.

The scallops go here.

Next is the shrimp.

And stuff them here.

Fill it up.

And if it's not so nice, cover it with shiso leaves.

I've heard that shiso leaves are beautiful when 30% of the leaves are exposed.

So there is a gap like this.

That's why there are gaps like this, and you cover them with shiso leaves.

Next is the salmon.

It is better to make the sashimi so generous that it hides the ingredients, making it look more voluminous and magnificent.

It's okay if it's a little too much.

It's difficult, though, because there are only a few items.

Shrimp!

Shall I put the scallops here?

Fill it.

Octopus.

Shall i cut octopus?

Cut the octopus like this.

Like this.

If you do this, the soy sauce will run clear and the taste will be good, like this.

It's a little tricky at first, but once you get used to it, it's easy.

Cut like this.

Now, arrange the rest of the dishes like this.

Now, the sashimi dish made from seafood bought at COSTCO is complete!

Then this raw snow crab of crab.

Let's have a little tasting!

Raw.

Now, the big snow crab!

How does it taste?

Itadakimasu!

This is delicious!

This is good as sashimi!

Good.

This one

This might be good as sashimi.

Then I'll make a nabe.

Today's soup stock is bonito, dried bonito, shiitake mushrooms.

I just rehydrated them, so I'll use them.

Sometimes I make it from scratch.

Put the soup stock.

This is a luxurious soup stock.

Put it on the fire once.

Vegetables are like this.

I don't put that many vegetables because today's main dish is crab.

First of all, this is yanagi matsutake Mushroom.

It's a very rare mushroom, but it's very tasty.

It smells like matsutake mushrooms.

And here are shiitake mushrooms.

I got these shiitake mushrooms!

The details are probably uploaded on Second channel.

Yes, it's just before boiling, so I take out the kelp and so on.

Then put it back in the pot.

Here is sake.

And a little bit of soy sauce.

Yes, this makes a good soup.

Taste a little

Yum!

The shiitake mushrooms give a different look to the soup.

And here's the meat of the body.

If you put crab broth in this soup, it must be delicious!

Four meat of the body

That's for one crab.

And Chinese cabbage.

Shiitake mushrooms.

yanagi matsutake mushrooms

Put in the crab.

It's not fit.

The king crab is already cooked, so you can leave it as it is.

Put the claws as much as i can!

It's a luxurious crab nabe!

Then put some oysters.

If you put too much, the oyster will come out too much, so I put only a little.

I'll put a little bit of oyster flavor.

Then put some pangasius.

They are originally very tasty when fried.

I wonder if it's good in a pot.

Let's try it and see.

Okay, now the nabe is ready.

[DONE]

Okay, it's done!

Itadakimasu!

Okay, let's eat!

It's so gorgeous!

Even after making all this, I still have a lot of leftover ingredients!

So I think it's good for parties with a lot of people!

I think it's great for New Year's Eve, Obon, and Golden Week barbecues.

I had to cut out the grilling part because it was too long, but the mirin-dried fish and salmon turned out beautifully!

It looks delicious!

It smells so good!

I forgot to put abalone in the pot, so I put abalone in too!

The abalone makes the dish more gorgeous!

Look delicious!

Oysters are served in a colander!

Here's the boatload of oysters!

It looks good!

But if the ingredients for sashimi are this limited, the point is not to keep the same thing in the same place.

Salmon is staggered like this.

Shrimp are shifted like this, scallops are shifted like this,

If you do that, it looks very beautiful.

It's a little bit of technique.

Okay, let's eat.

Fruit is for dessert, so i'll eat it later.

Let's start with the oysters.

Fresh oysters.

Hiroshima oysters look delicious!

Dip them in ponzu (Japanese sauce).

Itadakimasu!

These oysters are so good!

Wow, so good!

I can't get enough of this!

Delicious!

I can go on and on!

It's so refreshing!

Hiroshima oysters are so good!

A treasure of Japan!

I love them!

Next is mackerel!

Itadakimasu!

I wonder how the seasoning is!

Delicious!

It's so good!

It's sweet and delicious!

They use a good mirin (sweet cooking rice wine).

It's so good!

It's got fat, It's great.

It's so good!

I'm convinced it's 200 yen a piece!

I guess it's okay to think of it as a simple price.

It's great for breakfast!

Let's eat this every morning!

And here is a salmon fillet!

How is it?

So soft!

This looks delicious!

Itadakimasu!

Sweet!

It's not too salty.

It can be eaten by itself.

It's delicious with just the right amount of salt.

There was enough for one fish in the package!

There was a lot of it on the bottom, too, so that's a possibility.

It's fatty and delicious.

Now on to the sashimi!

I wanted to eat this red shrimp as soon as possible.

Dip it in soy sauce!

Itadakimasu!

Delicious!

This red shrimp is really delicious!

It's much cheaper than botan prawns and kuruma prawns, and you have to take off the back vein, but if you put in the effort, it's really delicious!

Delicious!

If you were made to eat it with your eyes closed, I think many people would not be able to tell if it was a botan shrimp or not!

It's so delicious!

Next!

Let's go to COSTCO Salmon!

Looks delicious!

Itadakimasu!

It's delicious!

Salmon is best raw!

It's farm-raised Atlantic salmon, so it's not necessarily because it's from COSTCO that it's good.

Of course it's fresh!

Delicious!

Shall we go to abalone next?

Shall we go here?

Itadakimasu!

Delicious!

It tastes like farmed abalone!

It's not just because it's from COSTCO!

Next, octopus!

I want to eat octopus with a lot of wasabi and soy sauce!

Itadakimasu!

Yes, it's delicious!

I'm used to eating local octopus, so I thought steamed octopus would be just as good.

Next, scallops!

I like to go with this with scallops and salmon roe in between.

With this.

Itadakimasu!

Delicious!

And here it is!

Salmon roe!

I wonder what kind of seasoning it has.

I wonder if it has a sharp taste.

I just ate it with scallops, and the soup stock is rather strong!

Itadakimasu!

It's so strong!

I prefer a lighter flavor.

The bonito broth is very strong!

It has a very sweet flavor.

If you put it on top of rice or something, I think it would be great!

I didn't buy it today, but COSTCO has very good cod roe!

There's a video of it on Second channel, if you'd like to watch it!

Next is the nabe!

Let's start with this soup!

It's a little too good!

Delicious!

Crab nabe is the best!

The flavor is coming from the crab body only.

Delicious!

Let's have abalone next!

I'll have the abalone.

It's delicious.

The abalone is a little tough, but if you put it in a pot...

Hamaguri clams would be better.

It looks really nice, doesn't it?

I prefer abalone in chige nabe or other dishes.

Next, blue crab!

Itadakimasu!

Delicious!

Voluminous.

It's packed with meat, too.

It comes in half portions like this, so you can also grill it!

Next, snow crab!

How about snow crab?

Itadakimasu!

Delicious!

Snow crab is delicious!

Cheap snow crab smells a little like chemicals, doesn't it?

There is no chemical smell at all!

The claws are cut like this!

Easily removed like this.

Itadakimasu!

Delicious!

They sell this many crab claws alone, but I wonder where all the meat goes?

I wonder how they sell the other legs!

This is the best rice porridge to end the meal!

I can't get enough of it!

So today, when it comes to a full course meal with seafood I bought at COSTCO,

I would like to go with this drink.

Ready?

Ta-da!

The silver one!

Today is my day off from drinking, so I will be going non-alcoholic.

It's important to take a day off from drinking.

Yes, it's 7:3 here.

Itadakimasu!

Delicious!

Let's go to COSTCO again!

I'll eat slowly then!

[Finished Eating!]

Thank you for the food!

So today I made various dishes using seafood I bought at COSTCO.

COSTCO is really fun!

I always end up buying too much!

And this pineapple is so good!

The bread is amazing!

And the pomegranates are huge!

You can't find pomegranates like this anywhere!

The seafood is good, and the fruit is of a very high quality.

I don't know about the meat!

But the beef tongue was really good!

I'd like to go back!

I guess they only accept MasterCard.

I was wondering what to do when I ran out of cash at the checkout, but there's an ATM right next to the checkout!

That was a big help!

COSTCO almost doesn't give permission to take videos inside the store.

That's what they say.

I can't show the inside of the store.

I would like to do it again if I find any interesting products at COSTCO!

Thanks for watching today!

Bye Bye!