LOOOVED THIS UPGRADE! We went from watching you filet and cook fish in a tiny kitchen by yourself to having a facility and help from two other chefs. I absolutely love the direction and path this channel is going. 🎉❤
Yes, I enjoyed this pairing of seeing the fish from start to finish, with the biology explained and then the more culinary aspect shown by the students, giving an idea of how the flesh might be used in restaurants etc. While we all love to see every fish fried, it's also interesting to see the eating variety possible with different cuts and types. Plus of course a nice little boost for the school
Thank you Masaru! I live in a land locked area with very few freshwater fish. It's so interesting to learn about all these different types of ocean fish. Thank you so much!
Small pro-tip from a european trained chef: if you make tomato concassé (the tomato cubes the girl made) it‘s easier to just squeeze the seeds out of the peeled and halfed tomato you don’t loose much of the tomato and it’s just much faster.
Greetings from San Diego California 😊. Thank you for providing us with great content. As an angler myself, I enjoy your videos very much and have learned things myself like how to properly fillet an opah fish. Thanks again.
I FINALLY CAUGHT UP WITH YOUR VIDEOS!!! Ihave been watching your videos starting from years ago so I was very happy to find that thisnis just 3 hours ago. 🎉 Take care of yourself Masaru.😊
Masaru? я начал смотреть твой канал, как раз с такой же рыбы много лет назад) и вот спустя столько лет я снова вижу её! Это очень круто, потому что твой skill сильно вырос! From Russia with love!))
Masaru reminds me so much of myself 😂 I only cook very simple, so when I have other people cooking with me or for me, I get amazed at the amount of ingredients. I rarely ever use more than 3! 😂😂😂😂😂
I really loved seeing you interact with the two culinary students!!! that was really cool to show what they can do as well :) cooking is all about having fun and enjoying what you’re making, being creative :) even if you don’t cook like them you enjoy your food and the journey just as much :)
Kore-wa subarashii Video deshita-neee! Professional trained cooking and your cooking difference was just so huge, it was really funny nad fun to watch!. Saikoo ni tanoshii dooga deshita. Shichooritsu ni-mo hakkiri-to deteimasu neee! Opa-sabaki-to ryoori arigatoooooo.
I hope the captions start translating editor comments again! Definitely feels like missing out 😢 wonderful video all the same tho❤ don't wear yourself out too much Masaru
The music that started in the background at 21:42 is the same as the one I use for my alarm that let's me know I have to go to work, so I freaked out just a little bit thinking i had a shift tonight I had forgotten about. Just a little bit of panic 😂
13:38 - That is not fat, it's thick collagen-like protein which is extremely rough and is more similar to connective tissues than anything. That is why it's not good, am not even sure you can digest that part.
The transition from the students dish to Masaru's at 23:49 is one of the funniest things ever 💀
I can’t stop laughing at it the transition from this beautifully played dish to masarus fried fish with bits of uncooked potato flour lmaooo
Had me laughing like an idiot
The Opah died TWICE that day lol
The opah wasn't the only thing that got cooked that day, either
I GIGGLED TOO HSJSHDHS
I've never seen so many herbs and vegetables in the history of this channel. What a huge milestone this is
I can’t help but laugh at the oven baked fish and it’s presentation and then masaru’s fried fish 😂😂😂 what a cookoff
It's nice that the students can get an opportunity to cook fish they wouldn't normally. It's probably very good for experience!
本当にそうだと思います😊
So cool that they let you film in the culinary school and we got to see some students cook the fish too. Great video Masaru!
LOOOVED THIS UPGRADE! We went from watching you filet and cook fish in a tiny kitchen by yourself to having a facility and help from two other chefs. I absolutely love the direction and path this channel is going. 🎉❤
تو خیلی خوشگلی❤
元気そうな笑顔で安心した
完全回復までボチボチ無理せん程度に
これからを楽しみにしてるんで病気だけでなく怪我とかにも気を付けて
まさかこんなちゃんとした料理が見れる日がくるとは…
生徒さんとマサルさんの料理の対比がおもしろすぎる
マサルさんの「もりつけ？なにそれ？おいしいの？」な感じ好きやで
they should invite you more often, this is a great partnership
Yes, I enjoyed this pairing of seeing the fish from start to finish, with the biology explained and then the more culinary aspect shown by the students, giving an idea of how the flesh might be used in restaurants etc. While we all love to see every fish fried, it's also interesting to see the eating variety possible with different cuts and types. Plus of course a nice little boost for the school
Thank you Masaru! I live in a land locked area with very few freshwater fish. It's so interesting to learn about all these different types of ocean fish. Thank you so much!
赤マンボウだけでも十分なのに調理師の料理過程見れるの楽しすぎる！😊
もっと料理業界に給与行って欲しい😅
やっぱりマサルくんの魚捌き、好きだなぁ。あと料理対決、新鮮で楽しかった！お腹開封やってくれてありがとw♡内臓が無いZ…マサコちゃん、しょーがなく言ってやった感が可愛い♡
サムネで前のやつ再投稿したのかと思ったw
あとマウント取るの面白すぎるw
私もそう思います
Mount it sounds bad
「なんて？」のところで爆笑しすぎて先に進めない😂😂😂😂ｗｗｗｗｗｗｗｗｗ 17:05
生徒さんの料理すごいなー！調理過程だけじゃなく盛り付けや色合いが素晴らしい✨
マサルの顔がまだまだ疲れてるように見えるからお身体に気をつけて
ekataki mas
Masaru! I was just checking in earlier today because I was wondering about your health. I hope you are well. Thank you for the great content.
このチャンネルでこんなお洒落な料理見れるとは思わなかったです！
同じ魚でも何度でも見たい気持ちあるんですよね〜☺️♪同じ魚でもまさる氏の豪快な料理と卒業生の方々の華やかな盛り付け、どちらも美味しそうでした😋病み上がりにありがとうございました☺️
I love this man so much. Watch these videos during school. Gets me through the day.
I’m so happy to see you up and about again! Please always take care of your health. Your videos make my day :)
local man finds out about combining ingredients and seasonings makes food taste better. lol, love the video as always, excited to see the next!
綺麗に盛り付けられてるのも美味しそうだけどゴロンと溢れそうに盛り付けるマサルさんの唐揚げによだれ出ました😊
生徒さん達の料理美味しそう😆
マサルさんの料理もシンプルだから魚の個体の味がわかりやすいです✨
Another absolutely MASSIVE fish conquered! Love this channel since i came across it in my recommended and can't stop watching!
Such a high production video!! Get well soon Masaru!!! Don’t push yourself too much ~
Take it easy, Masaru! We will watch your videos when you don't excessively physically strain yourself too!
赤マンボーが、リュウグウノツカイの仲間だと初めて知りました。赤身が肉みたい。オシャレな料理とマサルさん料理どっちが美味い😋
It's good to hear from you again Masaru, please take it easy and take care of yourself!
生徒の完成料理の後にマサルの唐揚げが映った瞬間になぜか笑ってしまった(笑)
マサル見ると安心とワクワクが共存した謎の気持ちになる😊
まちゃるくん元気そうで嬉しいです😂
やっぱりお魚捌く動画は楽しいな😆
23:45 めっちゃ綺麗な料理のあとマサルのからあげ(竜田揚げ)出てくんの落差すごくて草
Welcome back, Masaru!! Love this video! No need to dive, it is the cutting and cooking parts that are the most entertaining ❤
It’s very exciting to see you break down such an interesting fish! Keep up the amazing work! ❤
Small pro-tip from a european trained chef: if you make tomato concassé (the tomato cubes the girl made) it‘s easier to just squeeze the seeds out of the peeled and halfed tomato you don’t loose much of the tomato and it’s just much faster.
香草パン粉焼きからのまさる唐揚げは対比がエグすぎるꉂ🤣𐤔
身体の心配大丈夫って言ったから、心配しないよ💦笑
前回のマンボウ動画もちろん観てます。
お母さん的な見解！マサル立派になったな〜です笑
やっぱり言わせて！無理はしないでね❤
若いからと無理しないように！ くれぐれもお身体は大切にしてください！
I love learning about the fish you are preparing as you do so, it makes me feel more connected to the creature and the craft.
マサルほど「心配は御無用」が信じれないTH-camrはいないな笑
マサル、泊いゆまち に来てたんだー嬉しい、地元だよー。
沖縄県の鮪は冷凍では無く生鮪のお造り(刺身)だよー😋
いゆまち へはレンタカー無しでもバス停『泊高橋』から徒歩１５～２０分位です。朝の内なら奥の方で巨大鮪を長刀みたいな包丁で捌くのを硝子越しに見学出来るよー。屋号は忘れたけど一軒だけ靱やら珍しい魚・貝を扱う店が有って楽しいよー❤
動画は嬉しいけど、無理せんとってくださいね。
おぉ～お久しぶりのアカマンボウ！！
あれだけ苦戦した大物が今回は解説しながらいともたやすく解体されていくの見ていると、経験値は確実に蓄積されて言ってるんだなぁ…と感動しました
プロの卵の方たちの料理はやはり別格ですね・・・5/10でこれかぁ
Greetings from San Diego California 😊. Thank you for providing us with great content. As an angler myself, I enjoy your videos very much and have learned things myself like how to properly fillet an opah fish. Thanks again.
赤マンボウの過去動画2つともリアタイで見てた！フカヒレでマウント取ってるマサルさん､可愛いわ😂
まだまだ皆さん心配･不安な気持ち有りなのは正直な所…でも表情もテンションも動きも本来の姿取り戻しつつ元気そうで何よりです👍まだ完全本調子でではないでしょうし、大物捌きは本当に体力使い疲弊するでしょうけど💦でも、マサルくん自身が言う｢魚捌くの大好き｣故に、きっとどんなに身体は疲れても｢心｣｢マインド｣にとっては何よりの栄養補給🍀＆エネルギーチャージ✨になるんでしょうね😊自分も恥ずかしながらも料理人の端くれでして、日々身体は疲れますしパーティなんか入った日は本当に疲れますが、何より1つものを喜んでもらえる様に作り上げるワクワクと喜びが、下拵えから含め調理する事が大好きなので、心はいつも元気です！なので、勝手にマサルくんもそうかなと😅
今回は現地で厨房貸して頂けて良かった良かった😊今回もマサルくん教えてくれるお魚知識にフムフムしつつ✒️📓楽しく🎶うんまそお〜😋で満腹満足ありがとう💙
みおんチャン、そらクン、マサルくんお疲れ様でした🍀長々コメント申し訳ありません。
Masaru discovers the wonders of cooking 😂
Great video!
The sauce Sora made looks so good! I want to try to make it!
0:45 の人モンハンみたいでかっこいいな
I FINALLY CAUGHT UP WITH YOUR VIDEOS!!! Ihave been watching your videos starting from years ago so I was very happy to find that thisnis just 3 hours ago. 🎉 Take care of yourself Masaru.😊
Masaru? я начал смотреть твой канал, как раз с такой же рыбы много лет назад) и вот спустя столько лет я снова вижу её! Это очень круто, потому что твой skill сильно вырос! From Russia with love!))
masaru getting a taste of someone's else cuisine is amazing LOL :D
Watching you clean fish cures my anxiety.
元気になってよかったです😊💓✨
またこれからも、楽しみにしていますね😊💓✨
もう無理はダメですよ〜💓✨
이 채널에서 처음으로 강하게 먹어보고 싶다고 생각하게 만드는 요리였어요🤣자신의 일을 열심히 하는 사람은 정말 멋있게 느껴집니다👍👍
こーそうパン粉かっっこいいね。今度作ってみよ
Masaru reminds me so much of myself 😂 I only cook very simple, so when I have other people cooking with me or for me, I get amazed at the amount of ingredients. I rarely ever use more than 3! 😂😂😂😂😂
I love to see your videos again! I hope you are in good health again. Please e take care of yourself.
マサルのチャンネルでこんなに、しゃれとんしゃ〜な料理が出てくるとは( ˙-˙ )
沖縄民です。
イユマチよく行くので嬉しいです！
Thank you Masaru
Please keep healthy so you can make content for us poor people who just want to watch you do your thing
だいぶ元気そうで良かったです😊でも本調子ではないので無理しないでくださいね
Masaru's just left the hospital and here he is drinking at least two cans of Monster.
Hey, take it easy!
This was such a fun video!!
I hope the school and you do more collaborations in the future!❤️
出来上がった香草焼きを映した後にから揚げを映す辺りに編集の巧さ(悪意)を感じて面白かったです。
若者や社会に貢献してて好感しかない
なんだこのお洒落は。まさるチャンネルで初めて見た
7:15 レッドブル飲んだほうが頑張れるよ😊
知らんけど
)))))))私レッドブル派
唐揚げしか作れないマサルは料理出来るとは言えん！
Very nice Opah facts! :D
Great video as always
離れた場所から解体を見ている調理師学校の人が印象に残りました。
調理師学校で見るような光景じゃないですもんねぇ
興味津々だったのではないかと思います。
the separation between the layer of fat and skin, and then muscle is very interesting
che bel video Masaru guardo tutti i tuoi video appena escono da circa 3 anni sei bravissimo
Cool episode.
Nice touch with the two students.
Bravo 👏🏿.
Masaru better be having some relaxation after this big job!
久々にコメントします🤗お元気そうで安心致しましたが、その後の検査結果が気になります!!頭は大丈夫だったのでしょうか？どうぞ御身体を大事にしながら無理なさらずお仕事下さいませ
❤
I really loved seeing you interact with the two culinary students!!! that was really cool to show what they can do as well :) cooking is all about having fun and enjoying what you’re making, being creative :) even if you don’t cook like them you enjoy your food and the journey just as much :)
アカマンボの背の身って油の刺しのは入り方がAランクの牛肉みたいだけど油はのってましたか？
この案件はとても良かったな
I learned so much, now I have more random trivia for friends!😊
他の料理系も漫画再現飯とか家庭でできる料理とかが多いから
プロの卵の本格的な料理は中々新鮮
Kore-wa subarashii Video deshita-neee! Professional trained cooking and your cooking difference was just so huge, it was really funny nad fun to watch!. Saikoo ni tanoshii dooga deshita. Shichooritsu ni-mo hakkiri-to deteimasu neee! Opa-sabaki-to ryoori arigatoooooo.
Tidak pernah bosan menonton video kamu, aku jadi belajar cara membelah ikan 😁🙏🏼
Nice to see you back in Action, Masaru !!!
I hope the captions start translating editor comments again! Definitely feels like missing out 😢 wonderful video all the same tho❤ don't wear yourself out too much Masaru
コレは貴重な映像👍
Monster energy drink to power up for other side to de-scale 🤣Love the video!
オシャレな料理をワイルドに食べる🤣
それにしても生徒さん素晴らしいですね～。
少々のマウントじゃ勝てそうにないよねｗ
このチャンネルでお洒落な料理を見る事が出来るとは思わなんだｗ
The music that started in the background at 21:42 is the same as the one I use for my alarm that let's me know I have to go to work, so I freaked out just a little bit thinking i had a shift tonight I had forgotten about. Just a little bit of panic 😂
You are my second favorite censored Japanese video channel
10年前ぐらいは赤マンボウをネギトロの代用品として使ってたって聞いたことあります
油で皿がびしゃびしゃで
粉がTシャツについたままで喋ってるお兄さんみると、安心するね
何時も楽しみです‼️🎉😅
Only videos that I watch with 100% subtitles are yours… great job!
綺麗な料理な後にマサルの唐揚げは笑いしか起こらんて笑
13:38 - That is not fat, it's thick collagen-like protein which is extremely rough and is more similar to connective tissues than anything. That is why it's not good, am not even sure you can digest that part.
Saludos desde islas Canarias, Tenerife, España 😊
Waaaah Masaru san I miss watching your videos