I'm amazed by Chris's way of expression every time you share your thoughts on what you eat and see. You have a way of making us feel like we are right there in the moment, experiencing the atmosphere and delicate flavors. And those expressions aren't just explanatory; they're almost literary sometimes, as if you're reading a story. Also the way (I'm assuming Gin-chan is editing the clip) you use on-screen text during those moments is superb. I also love Gin-chan's facial expression😄Oh and his moan after he taste Sakura-masu😂 Sorry for the long comment, but what I wanted to say is that the ChriGin Channel is the best, and I'm absolutely loving it. Oh, I always forgot to mention this but I really like Gin-chan's recent hairstyle; it suits him perfectly.
This is one of the nicest comments we have ever received! thank you so much! We try to convey the experience to everyone as best we can. using words, expressions and text to make it as easy to understand and experience it with us as we can! I`m so happy you are enjoying the channel and hope we make videos you can enjoy for a long time!
I never heard "white clam" before. I didn't expect to hear "sweet" for the clam! Cherry trout is also new to me. It really made sense to me that Nagata san said fresh ingredients don't required or need high skills of cooking. Thank you. This is another interesting video with new seafoods.
both the white clam and cherry salmon were new to me. As Gin said, in general I`m not a big fan of shellfish but I was surprised by the sweetness of it as well! the salmon I knew was going to be good but it was better than my expectations
北海道はやっぱり海鮮が豊富でいろんな見たこともない、食べたこともない食材たちの宝庫で僕も、今回の動画を見ていたら急に食べたくなっちゃいました。 そして、僕は「魚」と言ったらやっぱり「皮まで食べる派」なので、最後の「桜鱒」でめっちゃ、お腹が鳴ってました(笑) （English ver : Hokkaido is rich in seafood and is a treasure trove of ingredients that I have never seen or eaten before, and watching this video made me suddenly want to eat some. And when it comes to fish, I'm a "eat the skin and all" kind of person, so my stomach was rumbling when I saw the "sakura trout" at the end of the video (lol).）
I loved getting to experience the seafood in Hokkaido! I loved all of it but the sakura trout at the end was so good! it was a great finish to an already superb cookout!
Taste and price are not balanced. Ha ha. I believe this video shows the best reaction from you two guys. 同じものを食べているにもかかわらず、一口ごとに感動してますね。 食材がおいしいと手抜きが増えるって、全国あるある？ それにしても、美味しいのに犯罪的なロープライス。別格ですね。 都市部に住んでて、ちょっとがっかりモードです(笑) 行きたいところリストが一つ増えました。 You guys made me happy all the time. Thank you!!
Next, let's talk about salmon and trout. There are still many unanswered questions about salmon, but some things are known. For example, what was a "hime trout" in the river becomes a "sockeye salmon" when it goes out to sea. Also, what was a "rainbow trout" in the river becomes a "trout salmon" in the ocean. Like carp and goldfish, when they grow up in a large water body, they grow up big. It is said that both rainbow trout and hime trout grow large in combination with being out in the big ocean and catching a lot of food. In Hokkaido, there is also a fantastic salmon called Salmon, called "Keiji," is a highly prized fish. This is a highly-priced species of salmon. - The young salmon is a chum salmon born in the Amur River in Russia, which migrates south with the migration of Japanese-born salmon, and is rarely caught in the Sea of Okhotsk in Hokkaido. Salmon roe are sometimes mixed in with the fall salmon landed from September to November, and it is not unusual for a single one to fetch 100,000 yen, making it a high-end salmon. Why is it so tasty? - Because they are young salmon before their nutrition is used for spawning, they are full of fat all over. - While ordinary salmon have a fat content of 2 to 15%, salmon juveniles have a fat content of 20 to 30%, more than twice that of ordinary salmon. - The body of the fish is bluish, streamlined, small and stubby, with a pinkish tail fin. - They have no distinctive odor and are filled with very high quality fat.
I didn`t know that the name changed whether they have been out in the ocean or caught in the river. I have always read sockeye salmon and trout salmon but had no idea what the difference was. I would love to try keiji salmon one day but i don`t think that will ever happen. If i ever talked about the difference between some salmon you will know its because of you! thanks
