A Man-Eating Bivalve? The Most Delicious Part is...
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- Опубліковано 15 жов 2024
- Hey overseas viewers!
Hello and thanks for watching my UA-cam videos!
This channel is all about the goodness of the sea and seafood, brought to you by a Japanese fisherman, Masaru (me).
Thank you very much for your warm support!
◇◇◇◇◇◇◇◇◇◇◇◇◇◇◇◇◇◇◇◇◇
◇My DIY channel
/ @離島移住生活マサル
◇Twitter
/ masarumoritsuki
◇Instagram
/ masarumoritsuki
◇For General Inquiry
masaru.sumoguri@gmail.com
◇I'm using this guy for translation
translatorhiro...
次の何見ようか悩んでる人はまたマサルの動画を見よ！
ua-cam.com/video/TNBdmdFkg_Q/v-deo.html
かわいい
Hello im from Indonesia i love you chanell 🙏
what you do will make people curious, and will start the hunt
I cant wait for this to blow ip
せっかく刺身をきれいに盛ったのに
食べるときには塩と殻の外しか見えない配置にするのはもはやギャグの域
2:17 Masaru always find a way to make me laugh. Especially the "Dont play with your food" part lol
He is funny isn’t he 😂
マサルさんの１か月の塩と油の消費量を知りたくてたまらない……
When Masaru-san says he's never tasted something like it before I'm always like Dang because he's eaten a lot of things xD
😂😂😂
自然と水の中にチャッカマン突っ込んでて笑った
You should keep the shell and make like an ornament out of it. It looks super cool!
I know I do, and it’s a pretty cool memorabilia to keep a crustacean carapace or a bivalve shell
10:52 Me encanta como Masaru contribuye a la preservación comiéndose cosas raras acelerando su extinción pero dejando su video de “como sabe” para la posteridad 😊
Eu pensei a mesma coisa lol
me tou
I'm always impressed with his plating skills. The shell makes it really pretty 🥰
シャコガイの色の違いは褐虫藻の種類の違いによるものではなく、外套膜のタンパク質の微細構造によるものです！いわゆる構造色というやつで、CDとかと一緒です！（大学で褐虫藻の研究をしていた者より）
A bit like butterfly scales? :D
This man randomly popped up on my for you a few weeks ago and I binged all his videos, he is so satisfying while ripping fish guts out 🤣🤍
シャコガイの貝殻の内側めちゃくちゃ綺麗！！
シャコ貝はアクアリウムでも人気で、褐虫藻が放つ様々な蛍光色はとても美しいです✨
I am born and raised in the desert south western United States. My seafood exposure was very limited. This makes me want to travel and try different seafood. Thank you for this video.
You from texas or New Mexico?
@@mr.stickguy6841
NM
@@jk-76 I see
Make your way to the Gulf Coast, we've got some interesting things. East and West Coast too, try all kinds of things. Just make sure to listen to local advice, and don't eat the fish livers.
いつからこんなに海外の方にもコアなファンが出来てたんだっけ。すごいなーいんたーねっと
日本語のビデオを見て、意味がわかっているらしいのが凄いよね。
たぶん結構前から英語字幕つけて他国対応されてたと思います。
@@superyoshipon7372 自分もたまに外国の方のを見るけど、笑い所とかも分からないしなんとなくの雰囲気しか取れないから難しいですよね💦
@@chucy79 英語字幕！！そうだったんですねー😲少しでも視聴数上げて収入に繋げて会社の方もなんとか頑張って欲しいですね！
Yes, we have English subtitles that are very well done. I’ve also started learning Japanese because of him, but I have a long way to go still
Ahhh I love these videos when he tries a new thing and loves it. The descriptions of the textures and flavours are so fun ❤
I would like to see him cook and eat a Juicy Waygu steak.
Could he say that the disgusting sea creatures that he usually eats are better.
殻の内側白くて格好良いなぁ
シーフードカレーの皿とかで使ってみたい
シャコ貝といえばビラビラの部分が美味しいよね。磯の香りが。
なかなか食べる機会ないけどまた食べたい
食レポ…わかりやすい感想でいいね！
スタッフの高城さんの感想も良かったです～！
マサルさんが表現できないようなものって自分で食べて味わいたくなるなぁ
for the muscle, we usually just salt it and then steam it.
or just dip it in sauce and eat it raw (if it's fresh).
Повезло Вам, что в Вашем регионе можно достать столько вкусных морепродуктов!
チャッカマンの使い方が(笑)
いつもマサルさんの、塩の投入っぷりが
豪快すぎて、消費量が気になり続けてますw
The clam has such a beautiful shell! It would make great decoration!
another great video 😌 thank you Masaru for the amazing content. I always learn new things through your videos
I'm always in awe in how pretty he plates his food!
I love watching your videos! Thank you! From Texas, USA
Always great to see a new Masaru video when I come online....keep em coming!!
貝の中真っ白で綺麗！⭐️
最近また投稿頻度が上がって嬉しい！
2:31 caught me off guard bro
Why Am I always binge watching his videos while I'm not that much appetized by what he shows us lmaooo
これ初めて食した人の勇気まじリスペクト
I feel like my man's going to one day eat an elixir of life he mistook for a lobster or something lol.
It's weird to me watching someone butcher a giant clam considering they're still alive while it's being done, but I understand that's how the food chain works. This channel is really fascinating regardless.
おいしそうすぎる！肝バター炒めにしたい🤤
黒まな板見やすくていいですね！！
貝柱食べてみたい😋
I AM SO HAPPY TO SEE A NEW UPLOAD !!
Love from Europe
The inside of the shell is so beautiful
まさる好きです
これからも頑張れ！！
毎度全く自己紹介する気ないのにうちらにはちゃんと『どーもマサルです!!』って聞こえるのほんと好きww
挟まれに行くのに菜箸とかでもいいのになんでチャッカマン使うw壊れてしまいそうやw
Por mais conteúdos assim Masaru, você dá aula, seus vídeos são bem explicados da pra entender tudo o que você passa mesmo falando em outra língua, parabéns 🙏🏻. ブラジルからの抱擁
更新頻度上がってて嬉しい
沖縄からです。シャコガイ大好きなので羨ましい
褐虫藻って、前にドククラゲの傘の縁に着いてて、そこだけ美味い！って言ってたやつだよね？なんかその記憶があるから、褐虫藻満載っぽい外套膜も美味いのかと・・・。難しいんだな、やっぱり。
So happy to see one of your videos up today! You always brighten my day and motivate me! Keep up the great work! ❤
いつも思ってたけどマサル下ネタ言わへんから好き😌
Asyik shasimi je cube buat masak lomak cili api ke ..rendang ke 🤣🤣🤣🤣
流石まさるさん！
魚介詳しすぎる！
貝って身を守るために殻がついてると思うんですが水槽とかで買う場合、身だけで育てることってできるんですか？
You are excellent at fillets close to bones, you rarely have wasted flesh... but for such beautiful knives the slicing suffers. A traditional pinched santoku blade makes a better paper thin slice for me than a pointed finger for boning and butchering using a thin knife.
肝は濃厚で旨いですね～がいとうまく部分は火をとおししすぎると固くなるので数秒程度が良いですよ
海の中の物だから安心は安心だけど食べる勇気に乾杯🎉🎉🎉
山口県宇部市在住の後期高齢者。
丸尾漁港近所です。 真向かい辺りかなと思いながら毎回見てます。 応援してます。
頑張って下さいね‼️
Me encanta este tipo de vídeos
Keep cooking a bizzare animal masaru-san , i love your video , great job
Thank you again Masaru.
This man is answering the hardest questions mankind was faced with through history and he is your friend.
I've had giant clam nigiri and it was amazing! Def in my top 3 favorites next to escolar and conch.
肝醤油に身を浸けて食べたら美味しそうですね☺️✨
この人、いつ「今回の食材は、アノマロカリスです！」って回が来るか楽しみ。
化石で草
Masaru teaching me more than my biology teacher lmao
Stumbled across your channel yesturday and Been Addicted searching at all your past videos. Thanks for Sub titles. Totally get teh Appeal to having something different to teh normal Hwoever living in New Zealand has its restriction son some foods. but Keep up your channel Totally enjoy What you do and share!
「挟まれたら死ぬ」とか「人喰い〜」とか、明らかなネタ・誇張表現にいつまでも執着してんの草
3歳の娘が｢このひとかっこいい！こえがすき！！｣と言っております笑
This channel is absolutely fantastic and funny. I confess I can't stand seafood but I love to gain knowledge about this subject. Thank you (or should I say arigato). : )
Imagine....
Maneating bivalve: the most delicious part... The mystery finger stuck inside.
Finally, stay healthyy masaruuuu! fanss from indonesia
確かシャコ貝の肝は別名豆腐と言われてると聞いたことがある。
久しぶりに食べたい、、、。
９月台風ばっかりで海🌊いけてない😵
Fun to see one of these eaten for once. 10000 yen might seem expensive, but that's about what you will pay for a much smaller (like 3-5 cm size) one in the aquarium trade, at least in the EU - and that's only if you find a decently priced one. Then again, like 50% of that price goes back to shipping costs, and it's going to be sustainably farmed in mariculture and not wild caught. In addition to living on sunlight, they are also filter feeders - especially juveniles (sub 5 cm) actually need extra feeding with phytoplankton, or they are likely to starve. Even adults will be more vital with it. IMO the coolest thing is that the colors in their mantle go back to physical features causing diffraction of incoming light. It is especially nice and iridescent on the blue specimens. They change from deep purple to intense turquoise depending on from what angle you look at them.
ここから包丁を入れて貝柱を外していきます って説明してるときにはもう包丁入ってるの面白過ぎるw
9:08
「コチラ!!キモ!!」で笑ってしまった､､､
貝の内側白くて綺麗やな
Great videos!!! I visit Okinawa to see family but I never dive when I go. If you every some to Hawaii let me know I can show you the good spots 👍🏽
沖縄行った時小さいのいっぱいいたので食べればよかった
あと盛り付けをカメラ側で見えるようにすると良いと思いました
海外の人達のコメント見るの好き
Thank you! very entertaining! love your work
I love these videos so much.
見た目ナマコみたいですよね〜→美味しそう
ぶっ飛んでて吹いたw
まさるさんっっ!その貝殻がほしいです🐚
Babe, wake up! Masaru just posted a new video.
思ったよりも早くてびっくり
Eu gosto muito dos seus videos meus parabéns 🤗
WOW THE INSIDE WAS SUPER CLEANN THOUGH 😍
He should give a score rating after every meal.
i think so
i think on a scale of one to ten is better
片栗粉で揉み込むと塩が入らずにヌメリを落とせますよ!
2:29貝のゲップ
新しい包丁同じの持ってる！デザインかっこよくて好き
It's be so cool to keep the clam shells!
also clam slime asmr anyone? lmao
Love your work, your videos are so entertaining 😊😊
シャコ貝お皿にする時って煮沸消毒しなきゃいけないんじゃなかった？
けど、マサルなら良いかｗ
こないだヒレシャコをアヒージョに入れたらヒモも貝柱も美味かったですよ！
沖縄の魚介類は全体的に寒い日本海側（北陸）や北海道に勝てないが、世間一般に知られてない・・・食材で、でも１０種もないが引けを取らない日本トップ級食材も実はある。
ヒメシャコガイの肝もそのひとつで、最高級食材のひとつですね。何かのきっかけで食材値段が爆上がり可能性もあるので、今のうちに食しておきたいおすすめの一品だとおもう。
毎度な、゛食材です!!゛が強すぎる
シャコガイといえばブラックジャックを思い出すなあ。 足を挟まれて身動きが取れなくなったところで潮が上がってきて溺れるやつ、、
7:02絶対食べてて草
いつも楽しく視聴させていただいてます☺️
未知の味とは、とても気になります😳
食べる時に、食べにくいと思いますが
視聴者に貝の後ろじゃなく
綺麗に盛り付けられた側を見せて貰えたら
嬉しいなと思いました🙇♀️
02:28しおふきシーン
この貝の割れ目いいよね^ ^
Halo saya penggemar dari Indonesia, suka melihat konten anda ketika menangkap ikan di laut
可食部位が思った以上に少ない。シャコ貝の事情を知れた。
授業の最後のめんどくさい振り返りカードに書くような感じで草