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

Kaneko introduces Costco, an American warehouse store with a membership system. She bought a variety of seafood items at Costco to feature in a YouTube video, including salmon, shrimp, octopus, abalone, scallops, mackerel, and crab. She prepares sashimi and hot pot dishes with the ingredients, noting the good prices and quality. Kaneko highlights her food preparation techniques. She enjoys the meals and praises the fresh, delicious flavors. Kaneko plans to feature Costco in more videos to showcase interesting products available there.

Takeaways

• 😊 Kaneko introduces Costco, an American warehouse shopping center with a membership fee
• 🥗 She bought a lot of seafood from Costco to showcase in her YouTube video
• 🦞 The seafood she bought includes salmon, shrimp, octopus, abalone, scallops, mackerel, and more
• 💵 She felt many of the seafood options at Costco were very affordable
• 👩‍🍳 Kaneko prepared various dishes like sashimi and hot pot using the Costco seafood
• 😋 She enjoyed the fresh and delicious taste of the different types of seafood
• 🍊 She also bought high quality fruit like pineapple, pomegranates and berries at Costco
• 🛒 In addition to seafood and fruit, Costco sells meat and other products
• 🚨 Filming is usually not allowed inside Costco stores
• 🤝 Kaneko had a very positive experience shopping at Costco and wants to go again

Q & A

What is Costco?

Costco is an American membership-only warehouse club where customers pay an annual membership fee to shop.

What types of Costco memberships are there?

There is a standard membership for 4,000 yen per year and a premier membership for 10,000 yen per year.

What kinds of seafood did Kaneko buy from Costco?

Kaneko bought salmon, shrimp, octopus, abalone, scallops, mackerel, oysters, king crab, snow crab, and pangasius fish.

How does Kaneko prepare the raw oysters?

Kaneko rinses the oysters in a colander, sprinkles them heavily with salt, shakes them, and then rinses off the salt. This helps remove slime.

What is Kaneko's favorite part of the abalone?

Kaneko says the beak (or salivary gland) is the most tender and tasty part of the abalone.

How does Kaneko serve the seafood she bought?

She makes a sashimi platter, a hot pot dish, and grills some of the seafood.

Why does Kaneko recommend removing the ice coating from frozen crab?

The ice coating prevents freezer burn but also seals in flavors. Removing it allows more flavor to emerge when cooking.

What does Kaneko say is the advantage of buying shrimp frozen?

Frozen shrimp keeps longer. You can thaw it at home whenever you want instead of having to use it quickly like thawed shrimp from the store.

What method does Kaneko recommend for removing oyster slime?

Sprinkle salt directly on the oysters, shake, let sit briefly, then rinse. The salt helps draw out the slippery mucus.

What does Kaneko say is a good cocktail to pair with the seafood feast?

She chooses a non-alcoholic carbonated drink, saying it's important to take a break from drinking alcohol sometimes.

Outlines

00:00

😊 Introducing COSTCO and Initial Seafood Purchases

Kaneko introduces COSTCO, an American warehouse shopping center with a membership system. She describes her recent trip to buy seafood at COSTCO, listing out the items she purchased and their prices.

05:00

👩‍🍳 Prepping Ingredients and Cooking Seafood for Nabe

Kaneko prepares the seafood ingredients for cooking, including peeling shrimp, cleaning abalone, removing salmon bones, and more. She starts making a nabe crab hot pot with luxurious ingredients like snow crab, blue crab, matsutake mushrooms, and octopus.

10:01

🍣 Making Beautiful Sashimi Platter

Kaneko makes a sashimi platter, taking care to cut nice corners on the salmon pieces. She arranges sashimi slices of salmon, scallop, shrimp, octopus, and abalone attractively on a sashimi boat.

15:02

😋 Enjoying Extravagant Seafood Feast

Kaneko completes final preparations and cooks remaining seafood. She assembles a lavish spread of diverse seafood like oysters, crab nabe hot pot, grilled fish, and freshly cut sashimi to create an extravagant homemade seafood feast.

20:02

🤤 Tasting and Appreciating Delicious Seafood

Kaneko tastes and enjoys the prepared COSTCO seafood one item at a time. She is very impressed by the freshness, flavor, and quality of the salmon, shrimp, octopus, abalone, crab, oysters and more.

25:05

👍 Reviewing Overall COSTCO Shopping Experience

Kaneko finishes her seafood meal and reflects positively on her COSTCO shopping trip. She was impressed with the good prices, high fruit quality, and convenient checkout system.

30:06

😊 Bidding Farewell and Encouraging Viewers to Visit COSTCO

Kaneko thanks viewers for watching her COSTCO seafood video. She encourages people to shop at COSTCO themselves and try making dishes with COSTCO products.

Keywords

💡COSTCO

COSTCO is an American warehouse shopping center with a membership system. Customers pay an annual membership fee to shop there. The video creator discusses her recent experiences shopping at COSTCO and buying large amounts of affordable, high-quality seafood and fruit.

💡seafood

The main purchases featured in the video are various types of high-quality, affordable seafood items bought from COSTCO, including salmon, shrimp, octopus, crab, and more. The creator uses these ingredients to make a seafood sashimi platter and hot pot dish.

💡membership

COSTCO operates on a paid membership model. Customers pay an annual membership fee for access to the wholesale prices. The video creator mentions the membership tiers and fees in Japan.

💡affordable

A key appeal of COSTCO discussed in the video is the affordable prices, especially for high-quality seafood. Specific deals on items like salmon and king crab are highlighted.

💡nabe

In addition to a seafood sashimi platter, the creator makes a Japanese hot pot dish called nabe using the COSTCO ingredients like crab, shrimp, octopus and oysters. The soup stock and preparation process are shown.

💡fruit

In addition to seafood, the creator also purchased high-quality fruit items like pineapple and pomegranate from COSTCO. The impressive sizes and flavors are noted.

💡recipe

Detailed recipes and cooking instructions are provided for preparing the seafood sashimi platter and the nabe hot pot featured in the video using the ingredients purchased from COSTCO.

💡MasterCard

The creator notes that COSTCO primarily accepts MasterCard for payment. An ATM is located near the checkout area to obtain cash to pay if needed.

💡high-quality

A recurring theme is the high quality of the seafood, fruit and other food items available at COSTCO, relative to their affordable bulk pricing which creates good value for shoppers.

💡video

The creator films videos of her COSTCO shopping experiences and cooking with those ingredients to share with her YouTube channels and fans, though restrictions on filming inside COSTCO itself are noted.

Highlights

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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!