I had uni once at a restaurant and I almost got sick. I’m pretty sure it wasn’t the freshest. Watching your uni videos makes me want to try it again with an open mind. Especially watching you enjoy it SO much, LOL. Great idea on the chowder. I love your cooking methods & recipes. I’ve binged watched all your videos in 4 months, on both channels. I’m down to the last 3-4 videos to watch (knife sharpening, sushi rice, one more on the van build) and a few left to watch on Taklyn the World. Looking forward to your upcoming Alaska trip videos with Jocelyn & the boys.
If you have a shell fish allergy Uni can trigger it, I'm allergic to shell fish but I like forging and fishing. I'm planning on going out and donating my take to a food pantry since I can't enjoy them but want to help the enviroment.
Hey Taku, another way we process the uni in NZ is to crack the uni and pour the water from inside into the bowl. It helps preserve the flavour. The Kina factories do it that way.
Hell yeah Taku! I'm glad the ankle is feeling better! Thanks for experimenting as much as you can with what you harvest. It makes it a lot more entertaining for the viewers! Keep doing what you do, i'm looking forward to the weekly episodes again!! I'm in Michigan, so I get to visit the great lakes now and then, but, I would love to experience the tides on the coast...
Have you ever harvested those periwinkles on the rocks? The ones on the rocks in your video are perfect size. All you have to do is boil them in salt water and then use a sewing pin to fish out the meat. They’re delicious. You have to eat a lot of them to get satisfied, kinda like popcorn. I’d love to see a video of you trying them out!
Those use to be trash no limit , now there's a limit and season 😂 sad asf , some states are now thinking of having people needing license to forge wild mushrooms and plants now too
This is the first episode that I’ve watched on my TV and it really shows the quality of video that you’re producing! Love the uni education! Keep making great content!
Great video guys! Way to bring to light the urchin issue. We have the same problem down the coast in LA. I love purple uni, it does taste better than others I've had even in nippon!
Uni food ideas; uni egg salad sandwich, uni avocado fried egg cheese and toast, uni zucchini vanilla milkshake, smoked uni (liquid smoke) klamata olive cream cheese on a cracker, Uni in a shot of butter rum. Fun experimenting. Thanks for the vid...
Taku I'm glad to see your back up and moving. You mentioned in the video about urchin being more unie rich closer to the seaweed, thats on point 👉. More food =good unie. Looking forward to the next Taku Tuesday.
I would love to join you for uni foraging! I live in the Bay Area so I stay looking for this cove. I guess I’ll have to binge your videos for a mention of where you are.
Now that looks fire. You just inspired me to making a seafood butter and using it in a chowder. The Uni chowder or seafood chowder that I plan on making I think will pair well with my jerk oxtail/sweet plantain pizza. Great episode chef.
That looks incredible! It always shocks me to see how abundant those Uni are on the West Coast! That could be one of the most expensive soups too 😆kobucha squash is of my favorites for sure! really cool recipe!
@@RoseNZieg They still didn't know exactly what caused the mass death of the starfish species. Without the starfish the urchins are repopulating without a real dedicated predator. As it's not the sea urchins in and of itself that's the problem, it's far too many small and weaker ones are surviving so every one of them kinda starves and never gains enough size for the work, this includes others, birds and others.
Man Taku, I want you to show me the world of Uni. I love, LOVE sushi and have been to both classy high end restaurants and good ol sushi track local joints. I have never had a good experience with uni. Watching you keeps making me try it... Still no luck
Had some salmon to eat up, wanted some Asian flavors, so kinda went Japanese-ish because that seemed more appropriate for salmon. Wetted the fillet with ponzu and a tiny bit of sesame oil, then sprinkled on a mixture of powdered garlic, toasted onion powder, a bit of wasabi powder, ginger powder, some yuzu powder, flakes of nori, salt, and white pepper then grilled it. Served it with "sushi rice" (seasoned rice) and hibachi zucchini....it was amazing. Truly amazing. Now going to be a regular thing when I have some salmon. Wish I'd had some of that Uni to go with it!!! Don't ask about measurements.....I do not know what that is, I just do things by taste. LOL Also probably the best use I've ever seen for wasabi powder.....will be using it as a seasoning a LOT more now.
Please let people know when you are thinking about the camping foraging get togethers I’m working 140 to 160 hours every 2 weeks right now but after October I’ll get time thanks for your amazing videos and updates on your cook book please love you guys keep it up
When the tide came in, I thought, "oh, no don't get another injury." Glad you made it back That Uni kabocha soup looks hearty and delicious. Jocelyn making happy noises while eating 😂
Please let your ankle heal. Don’t get to confident. Give it time. I didn’t and I paid the price in my older years. God bless and keep posting. You are the best.
We have the same problem in Aotearoa, New Zealand with kina (our native sea urchin). We've eaten too many of their predators, snapper and crayfish- particularly large, mature snapper and crayfish, are pretty much the only things strong enough to crack their shells once they get big... and both are highly valued kai moana (seafood) here, so kina barrens are becoming more and more of a problem. We have a program that aims to collect them, and then raise them in tanks till they're fat and tasty enough to sell (mostly to east asia) rather than just killing them, hopefully y'all get something like that in California too, because it sounds like y'alls kelp doesn't recover as easily as ours does (our native kelps tend to have "sanctuaries" in deeper water where the kina can't go, so it self-replenishes using spores from those kelp forests).
I tried that Free Wave IPA last Superbowl and really enjoyed it. If I'm at a nightclub I will ask for one in between regular drinks or beers. Many clubs seem to have it these days.
OHHHH MY GOODNESS!!! I so miss uni😫😫 How we eat it back home, we squeeze a lil lemon and a drop of Tabasco in it 😋😋😋😋 Yeap!! it goes well with rice 👍🏼😁
@OutdoorChefLife Hi Chef Taku! Thanks for the excellent content. Next week I will be visiting my brother in California and we plan to forage for uni. We have been planning to go to the Pigeon Point Lighthouse area, but I am kind of worried that area might not have as much of an uni problem as areas north of San Francisco. If we only have 2 low tides (Friday the 15th and Saturday the 16th) during which to gather uni, where do we have the best chances?
I finally got to try fresh uni in Japan just because Taku made it look so freakin good. Nothing beats Japan though. Still on my bucket list is to try up in Cali
PLEASE do an East Coast uni hound a favor and post a link in the summary for ordering purple uni online? Or one of your uni-themed local outings? I would sign up for that vacation, for sure! I would really love to try uni in multiple forms - uni risotto, uni tamago/omlette sushi, uni sushi (maybe with masago, cucumber, and octopus and/or eel?)
It’s been like six or seven months of not postin regularly not the last 30 days lol glad he’s gettin on it again though, I always looked forward to them then stopped because it slowed so much
I use to love eating these as a kid however I stopped eating it after an incident where I ate so much that I threw it up. We eat it raw with maybe lemon, chilling and salt and some cassava. Sorry tmi but haven't had any since 😢 This looks divine
I had uni once at a restaurant and I almost got sick. I’m pretty sure it wasn’t the freshest. Watching your uni videos makes me want to try it again with an open mind. Especially watching you enjoy it SO much, LOL.
Great idea on the chowder. I love your cooking methods & recipes.
I’ve binged watched all your videos in 4 months, on both channels. I’m down to the last 3-4 videos to watch (knife sharpening, sushi rice, one more on the van build) and a few left to watch on Taklyn the World.
Looking forward to your upcoming Alaska trip videos with Jocelyn & the boys.
If you have a shell fish allergy Uni can trigger it, I'm allergic to shell fish but I like forging and fishing. I'm planning on going out and donating my take to a food pantry since I can't enjoy them but want to help the enviroment.
Honestly, Taku’s dish ideas are so original. Really a mad scientist who knows how to put the flavors together
Taku was not trying to share the uni butter lol 😂
Lol fr gave her a quarter spoon
The informational segments during the harvest are awesome! thank you!!
Hey Taku, another way we process the uni in NZ is to crack the uni and pour the water from inside into the bowl. It helps preserve the flavour. The Kina factories do it that way.
Super underrated. New fav channel
That thing that you cracked open had the most satisfying crunch i have ever heard (not the sea urchin) the green water Mellon looking thing
Hell yeah Taku! I'm glad the ankle is feeling better! Thanks for experimenting as much as you can with what you harvest. It makes it a lot more entertaining for the viewers! Keep doing what you do, i'm looking forward to the weekly episodes again!!
I'm in Michigan, so I get to visit the great lakes now and then, but, I would love to experience the tides on the coast...
Have you ever harvested those periwinkles on the rocks? The ones on the rocks in your video are perfect size. All you have to do is boil them in salt water and then use a sewing pin to fish out the meat. They’re delicious. You have to eat a lot of them to get satisfied, kinda like popcorn. I’d love to see a video of you trying them out!
Nice call
He’s ate them before
Those use to be trash no limit , now there's a limit and season 😂 sad asf , some states are now thinking of having people needing license to forge wild mushrooms and plants now too
I haven’t seen the video of him foraging and eating periwinkles. I’ve seen the one where he ate limpets, but not the periwinkles (they’re snails).
I find it purple uni is tastier than the red too. Enjoy you lovebirds. Salivating badly while watching. Thanks so much for sharing your escapades
Oh they’ll be loving all right after all that uni
@@tokamelculo713chill bro u freaky ah hell
@@sim392 you and tokamelculo should meet up and fight
@@tokamelculo713 She has a great rack so it's understandable Taku takes her to poundtown every night.
Hey Taku and Joslyn, Thanks for helping my anxiety.
Yummmmmyy ..!!! Fresh California Uni..!!!! Now I learned how to harvest those purple Uni
Great idea on the chowder.
This is the first episode that I’ve watched on my TV and it really shows the quality of video that you’re producing! Love the uni education! Keep making great content!
Great video guys! Way to bring to light the urchin issue. We have the same problem down the coast in LA. I love purple uni, it does taste better than others I've had even in nippon!
I did miss you and Jocelyn. Happy you have healed. Please be very careful
Would love to join one of your trips once you get that up and running Taku. All your content is amazing and I always look forward to your postings.
Takus tours would be sick af!
I messaged him about creating a tour. Glad to know I'm not the only one who wants to join him in his adventures. Hey Taku, let's do this! Taku Tours!
Agreed
frrrrr
Glad you’re feeling better Taku! You’re slowly inspiring me to try uni lol
Glad you’re healed up!
Uni food ideas; uni egg salad sandwich, uni avocado fried egg cheese and toast, uni zucchini vanilla milkshake, smoked uni (liquid smoke) klamata olive cream cheese on a cracker, Uni in a shot of butter rum. Fun experimenting. Thanks for the vid...
Taku I'm glad to see your back up and moving.
You mentioned in the video about urchin being more unie rich closer to the seaweed, thats on point 👉. More food =good unie.
Looking forward to the next Taku Tuesday.
The way you are so into it makes me want to try it. Never thought I would crave uni
Happy to see you back in full force 🎉
Uni Butter!!! You really going need to do something with that. Maybe on Lobster Tails...
Doing it for 6 years and I’ve been watching for 6 years…. wow what a journey so far
Hey Taku and Jocelyn, nice to see you are able to forget the tide pools again🎉.
Fancy and unique!
JO JO IN VT 💞
Great job again! Keep them coming!
Dude you are busy totally understand glad your back 🎉 keep up the amazing work
One of my favorite channels
Glad to hear that youre doing better
I would love to join you for uni foraging! I live in the Bay Area so I stay looking for this cove.
I guess I’ll have to binge your videos for a mention of where you are.
Looks yummy could add some sorrel or purslane or other little herbs found in most west coast areas.
24:34 “Now that we’re in the woods, we’ll camouflage” he says with a bright blue shirt😂
Sheesh wished the midwest had some, uni sounds delicious & hope all is well
Great episode - really enjoyed it! 👍
i had my first uni in Japan and it was SO BUTTERY I AM OBSSESSED WITH IT NOWWWWWWWWWWW
What a fabulous harvest. Uni b utter, I wouldn’t be mad about that 😂 💜 from 🇦🇺
Finally got my hands on some kelp chili crisp!!!! I love it man so good!!!
Yes to outdoor tours/camping/foraging if you are our guide!
Now that looks fire. You just inspired me to making a seafood butter and using it in a chowder. The Uni chowder or seafood chowder that I plan on making I think will pair well with my jerk oxtail/sweet plantain pizza. Great episode chef.
watching this makes me want to go get some uni.
That looks incredible! It always shocks me to see how abundant those Uni are on the West Coast! That could be one of the most expensive soups too 😆kobucha squash is of my favorites for sure! really cool recipe!
Yes I would love to forage n try fresh uni bro been watching you n fisherman’s life the longest
That chowder looked fantastic ! And Uni butter on toast for dipping ! Top tier dining good sir !
Man... UNI Madness!!!! I'm hungry... such a dope video as usual!!!
I like that recipe. We are also loaded with Urchins here in Florida.😮
Can’t wait for your cookbook to come out!
Taku - would totally sign up for the uni foraging excursion!
We need more sea otters to deal with them urchins.
Was thinking the same thing
Hey. Humans are not sea otters. 🦦
humans can be otters！
I heard that starfish eat them too but I had yet to hear of hatcheries for them to repopulate the coast.
@@RoseNZieg They still didn't know exactly what caused the mass death of the starfish species. Without the starfish the urchins are repopulating without a real dedicated predator. As it's not the sea urchins in and of itself that's the problem, it's far too many small and weaker ones are surviving so every one of them kinda starves and never gains enough size for the work, this includes others, birds and others.
Welcome back Taku!
Good Video Taku and Jocelyn 😊. YUM 😋.
Keep the video's comin.
Stay Safe 💕 💞 🙏 🙏
Great Video as always, Taku 😎👍
Best regards from your German Fan!
Oh man yes please let me know. We will definitely go with for some camping fun.
finally filling my dose of taku
Excellent job.
Im in Santa Barbara and ill see what i can do to get some uni and try it out
Man Taku, I want you to show me the world of Uni. I love, LOVE sushi and have been to both classy high end restaurants and good ol sushi track local joints. I have never had a good experience with uni. Watching you keeps making me try it... Still no luck
Had some salmon to eat up, wanted some Asian flavors, so kinda went Japanese-ish because that seemed more appropriate for salmon. Wetted the fillet with ponzu and a tiny bit of sesame oil, then sprinkled on a mixture of powdered garlic, toasted onion powder, a bit of wasabi powder, ginger powder, some yuzu powder, flakes of nori, salt, and white pepper then grilled it. Served it with "sushi rice" (seasoned rice) and hibachi zucchini....it was amazing. Truly amazing. Now going to be a regular thing when I have some salmon. Wish I'd had some of that Uni to go with it!!!
Don't ask about measurements.....I do not know what that is, I just do things by taste. LOL
Also probably the best use I've ever seen for wasabi powder.....will be using it as a seasoning a LOT more now.
Please let people know when you are thinking about the camping foraging get togethers I’m working 140 to 160 hours every 2 weeks right now but after October I’ll get time thanks for your amazing videos and updates on your cook book please love you guys keep it up
I’m so down for the uni hunting trip. Please let us know when you can make that happen❤ I loveeeeeeeeee Uniiiiiiii
Cook video! Looked great
That looks so good man
When the tide came in, I thought, "oh, no don't get another injury." Glad you made it back That Uni kabocha soup looks hearty and delicious. Jocelyn making happy noises while eating 😂
Man... I've missed you!! I was like. Where is Outdoor Chef Life. Glad your back in action.
Because of you I now love uni. If it's on the menu I'm on it. 🔥
Please let your ankle heal. Don’t get to confident. Give it time. I didn’t and I paid the price in my older years. God bless and keep posting. You are the best.
Yummy chowder!!! Uni!! Glad you back Taco!!!😊
Uni chowder sounds amazing. Can even make it healthier if you replaced the thickening and some cream with pureed kabocha.
I need some uni butter toast in my life!
I’d also totally be down for SF Bay Area foraging trips!
You had me The second you said Uni chowder. Then I was mouth wateting at the thught of uni butter!
I would have never put that much FRESH uni into a soup but wow it looks delicious. That's a pretty bougie camping meal !!
Cait wait for that cookbook!! Going to order some kelp chili crisps this weekend and see the hype!!
That is absolutely my favorite beer EVER! I love that HAZY IPA! FAVORITE!
Ive been going through some heavy withdrawals from the lack of fresh material from OCL. Thank you Chef Taku
We have the same problem in Aotearoa, New Zealand with kina (our native sea urchin). We've eaten too many of their predators, snapper and crayfish- particularly large, mature snapper and crayfish, are pretty much the only things strong enough to crack their shells once they get big... and both are highly valued kai moana (seafood) here, so kina barrens are becoming more and more of a problem. We have a program that aims to collect them, and then raise them in tanks till they're fat and tasty enough to sell (mostly to east asia) rather than just killing them, hopefully y'all get something like that in California too, because it sounds like y'alls kelp doesn't recover as easily as ours does (our native kelps tend to have "sanctuaries" in deeper water where the kina can't go, so it self-replenishes using spores from those kelp forests).
A group foraging trip would be great! I would go!
I tried that Free Wave IPA last Superbowl and really enjoyed it. If I'm at a nightclub I will ask for one in between regular drinks or beers. Many clubs seem to have it these days.
OHHHH MY GOODNESS!!!
I so miss uni😫😫
How we eat it back home, we squeeze a lil lemon and a drop of Tabasco in it 😋😋😋😋
Yeap!! it goes well with rice 👍🏼😁
Been looking for yall videos..
I wish i could do this ive never foraged but it looks so fun
I'm with you on the uni butter. That would be good. Put it over some grilled seafood or steak. This was awesome. Cheers, Taku and Jocelyn! 👍🏻👍🏻✌️
Nothing like a great chowder, soup! Killer Taku!❤
Me and my boyfriend live in near Sacramento but would love to drive and learn with our dog.
@OutdoorChefLife Hi Chef Taku! Thanks for the excellent content. Next week I will be visiting my brother in California and we plan to forage for uni. We have been planning to go to the Pigeon Point Lighthouse area, but I am kind of worried that area might not have as much of an uni problem as areas north of San Francisco.
If we only have 2 low tides (Friday the 15th and Saturday the 16th) during which to gather uni, where do we have the best chances?
Definitely down for local trips!
On your recommendation I tried them and you were right about how good These Beers are. I've been drinking them all summer long.
What’s the name of
I finally got to try fresh uni in Japan just because Taku made it look so freakin good. Nothing beats Japan though. Still on my bucket list is to try up in Cali
Kabocha squash - very interesting history - especially went it was popular to grow in the US in the 70's. Hippie macrobioti squash.
Awesome, wish they would change the regulations for purple sea urchin harvesting.
man, that chowder looks so good. Making me hungry!
PLEASE do an East Coast uni hound a favor and post a link in the summary for ordering purple uni online? Or one of your uni-themed local outings? I would sign up for that vacation, for sure! I would really love to try uni in multiple forms - uni risotto, uni tamago/omlette sushi, uni sushi (maybe with masago, cucumber, and octopus and/or eel?)
Dude I was salivating before you mentioned it 😂. In Samoa we call them Kui kui…❤️🙏🏼🤙🏼
Yum would love some sea urchins eating good Taku: I’m salivating as well
Nice and sweet around this time
Nice video Taku....I give you a 9 on the Taku Beer Chug Meter ( I had to deduct 1 point because the beer was non-alcoholic)
It’s been like six or seven months of not postin regularly not the last 30 days lol glad he’s gettin on it again though, I always looked forward to them then stopped because it slowed so much
Looks so delicious 🤤
This man is living the life
I f*ckin love your extra spicy kelp chili crisp! I barely notice the heat in sriracha now!
I use to love eating these as a kid however I stopped eating it after an incident where I ate so much that I threw it up. We eat it raw with maybe lemon, chilling and salt and some cassava. Sorry tmi but haven't had any since 😢 This looks divine