I love Masaru's videos, he's so good at informing us about the sea and the fish he catches, all the while showing us how filet and prepare them. I'd love to be able to live a life like his :)
What I love to Masuru's video is how his comment is honest. Straight to the point and no flowery words when it comes to taste what he ate. Plus his knowledge how to process the food. But the way you cut the onion kinda funny lol
As an italian I have mad respect for japanese cousine, always respectfull of the ingredients they use and also healthy. Congratulations for the channel I’m really addicted to your videos
I'm sorry to break it to you but Japanese food isn't all that healthy. But goddamn it's delicious. Let's ask shogo has a very detailed video about the topic in case you are interested.
@@dadaniel2k11 He’s referring to the modern instant food and western-influenced breaded fried food like Karaage, of course they aren’t any more healthy than Western diet. The traditional preparations of fermented vegetables and seafood are very healthy, but foreigners always scoff at those.
This is my first time Seeing Masaru san making different category of dish despite his 3 common ways..wwww.... Ink Pasta is so creative and grilled cuttlefish めちゃうまいそうよ. But the way Masaru san cut onion vertically got me itchy... やぱり すごい！
I live in a land locked part of America and have very little access to fresh seafood.... I love going to the Asian market and picking out a food I've never tried before every time I go, your videos have been useful for figuring out how to clean and cook some of the fish I find there !
2 tips: 1)Cut the onion in half before pealing it. Sure you’ll be happier this way. 2)If you want to taste something with a light flavor after trying something with a strong flavor, try taking a good sip of wine, or to chew a little ginger in between. It clears your taste buds, so you can start tasting again. I loved the squid, and always prefer it made in open fire, in charcoal or even firewood. 👌👌
Masaru shows the peak of respect to these animals he hunts, prepares and eats, from catch to cook, to the way he describes and documents the process for us. Way to go!
i really love Masaru for putting subtitles in his vídeos, im from Brazil and my seccond language is english, im watching every vídeo and trying to study japanese too now
i really appreciate that you put so many different language subtitles, i love all the food you cook and watching how it gets broken down, youre a great chef my friend and i wish to see you succeed
i love watching the process of preparing the food, cooking it and tasting it. Even if the food is bad he always says it was a great meal, which is amazing! it’s always good to try new things, your videos are very entertaining and fascinating, love it 💕
Your camera takes some really incredible video underwater, very impressive. On a funnier note, it sounded like the Japanese word for pasta is spaghettio at 4:13? haha
It’s just “spaghetti” and “pasta” since those are words that were introduced long after the language was created. They sometimes just use an actual English word (or Spanish, like “pan” for bread) instead of making up their own word for it. It always makes me giggle.
I give cuttlebones to my birds all the time and on some level I knew they came from cuttlefish - but it was so interesting to see exactly what part of the body it is in! I'd love to be in a place where they just wash up on the shore 😮 Unfortunately, I've never seen one on the beaches here in Oregon :( Best wishes from the PNW! Excellent video :D
i was really amazed when you catch and cook the armored fish didnt know that you can eat them.and that content was very interesting . try to catch and cook some fish that are really rarely eat by people please thanks
There is an city in Portugal called Setúbal which is famous for its fried cuttlefish; we also love it grilled! But when my parents ate it with ink, it would always freak me out 😂 but ink pasta is sugoi!
Not related to this video, but wanted to say a huge thankyou! Broke down my first ever bass today! And filleted, not quite to your expertise but it looked good! Thankyou!
